Chapter IV: Part 4

One quart flour, one coffeecup chopped raisins or currants, one teacup chopped suet, one teacup half filled with molasses, finish with brown sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt, mix and steam three hours.

_Steam Pudding Sauce_--Three-quarters of a cup of butter, one and a half cups of sugar, one egg, juice and grated rind of a lemon all well beaten together. Just before serving, pour on the beaten mixture one pint of boiling water.

STEAM PUDDING.

From MRS. CLARA L, MCADOW, of Montana, Lady Manager.

Four cups flour, four spoons baking powder, one-half can cherries, little salt, stir a stiff batter; steam one and a half hours.

BAKED HUCKLEBERRY PUDDING.

From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.

Two cups light brown sugar, one cup butter and lard mixed, one cup sour milk, four eggs, one teaspoonful of soda, one quart huckleberries. Make the dough as thick as jelly cake; bake three- quarters of an hour in a moderate oven. Use wine or butter sauce as preferred.

MINNIE'S LEMON PUDDING.

From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.

Two lemons, two tablespoonfuls of cornstarch, one and one-half cup granulated sugar, three eggs. Grate rind of one lemon; squeeze juice and pulp of two lemons; beat yolks of the eggs with a portion of the sugar, then add balance of sugar and the grated rind and lemon juice; mix the cornstarch with a little water; add boiling water, stirring constantly until thick and clear; add the ingredients previously mixed and stir until thoroughly incorporated with the starch; pour into a pudding dish, cool a little, then set into the oven for a few minutes to brown; beat the whites of the eggs stiff; add a little powdered sugar and put over top of pudding; brown slightly. May be served warm, but is delicious if set on ice until thoroughly cold.

CUP PUDDING

From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.

One-half cup of sugar, one cup flour, one-half cup cold water, one egg, one tablespoonful of butter, two level teaspoonfuls baking powder, a pinch of salt. Grease cups and put in the bottom of the cups a little fruit, such as dried currants, cherries, etc., or a little preserves; pour in the batter, filling the cups a little more than half full; set them in a steamer and steam forty minutes. This will make five cups. Served with the following sauce:

_Pudding Sauce_--Six tablespoonfuls pulverized sugar, two tablespoons of butter, one egg; beat altogether with an egg beater; flavor with vanilla. When ready to serve, add one cup of boiling water.

ITALIAN ROLL

From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.

Mix together one-half pound fine flour and from four to five ounces of sifted sugar; put in a sauce pan and bring to the boiling point, one- half pint of new milk and one-quarter pound fresh butter; stir in gradually the flour and sugar; beat well four fresh eggs, add them with the grated rind of a lemon, stirring until the mixture is thick like dough. Put it on a pasteboard and when cold roll to the desired thickness, about one-quarter of an inch thick; lay any kind of jam over the paste, roll it into a bolster-like form and bake. Serve cold, whole, or in slices nearly an inch thick. Time twenty to twenty-five minutes to bake.

CHAPERONE PUDDING.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

One pint nice, fine bread crumbs to one quart of milk; one cup sugar; yolks of four eggs beaten light; grated rind of one lemon; butter size of an egg; bake until done, but not watery. Whip the whites of four eggs beaten stiff; beat in a teacup of sugar; then add the juice of one lemon; pour over pudding; eat cold.

APPLE PUDDING.

From MRS. IDA L. TURNER, of Texas, Lady Manager.

Pare and core ten good sized apples. Stew them to a pulp, with sugar enough to sweeten; thickly butter the sides and bottom of an earthen baking dish and press all around them crumbs from the inside of a loaf of bread, having them nearly an inch thick. Mix with the apples a tablespoonful of butter and one egg, beaten; put the apples into the dish without disturbing the crumbs; over the surface put a layer of crumbs, dotted with bits of butter, and bake the pudding until brown; turn a platter over the pudding dish, quickly turn both upside down so the pudding will slip out on platter. Dust with powdered sugar and serve hot.

BAKED APPLE DUMPLING.

From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at- Large.

Pare and core tart apples; fill the centers with sugar, butter and a small pinch of cinnamon or a little grated nutmeg. Make a rich, light pie crust, roll, cut in squares, fold a square around each apple, put them into a buttered pan. Now cream together half a cup of butter and a cup of sugar, and put over the whole, when they are ready for the oven, pour a little cold water into the pan, and bake slowly an hour and a half or two hours.

FOAM SAUCE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Three teacupfuls of pulverized sugar; one of butter; three tablespoonfuls of flour; one teacupful of boiling water. Beat butter, sugar and flour together thoroughly; stir into the boiling water; let it boil up and flavor with vanilla, and serve immediately.

CAKE

SPONGE CAKE.

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.

_The recipe I send for Sponge Cake was one constantly in use twenty- five years ago, when this picture was taken, and so might well be used in connection with that recipe, which is the only one in which I fell a personal interest._

_It gives me pleasure to oblige you, and I am cordially yours for womankind, also for mankind._

Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon; small teaspoon salt. Beat yolks separately and very thoroughly; add sugar, salt, lemon juice and grated peel, and beat again. Beat whites to stiffness and add to the yolks, beating well together. Then cut the flour in slowly with large knife and _avoid beating_ after this. Bake in two deep, long, narrow tins, in rather slow oven, but hot on the bottom. The secret of success is in cutting in the flour and the baking. But few people will believe this and cannot reach my standard. I have made this cake for forty years with uniform success.

SPONGE CAKE.

From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.

Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two cups of flour and a little salt. Flavor to taste.

SPONGE CAKE.

From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.

Four eggs; two cups of sifted floor; two cups of granulated sugar; one cup of boiling water; two level teaspoonfuls of baking powder. Beat the eggs very light, yolks and whites together; add the sugar, then one cup of flour, little by little; put baking powder in the other cup of flour and add in the same way; then pour in the cup of boiling water, a little at a time, stirring constantly. Flavor with vanilla. Bake in dripping pan twenty-five minutes.

NORTH DAKOTA SPONGE CAKE.

From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady Manager.

One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a light creamy mixture, pour over the sugar and beat two minutes; add whites beaten to a foam, and stir hard for two minutes; now add one cup of flour which has been sifted three times, and to which was added a pinch of salt; stir _very lightly_, usually four whisks of the spoon is sufficient; now pour into a shallow pan; let stand one minute; raise the pan several inches from the table and let it drop suddenly, striking flat on the bottom; this will cause air bubbles to break and make the cake fine grained; put into a very moderate oven and in five minutes heat quickly; twelve to fifteen minutes will suffice. Have ready a lemon frosting, and the result will be a most beautiful cake, fit to grace any occasion.

CHAPERONE SPONGE CAKE.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

Mix one and one-half cups pulverized sugar; one teacup flour; a little salt; one teaspoon baking powder; beat the whites of eleven eggs to a stiff froth; flavor with lemon or vanilla; mix all together and bake. Use yolks for custard or gold cake.

NEW ENGLAND RAISED LOAF CAKE.

From MISS FRANCES S. IVES, of Connecticut, Lady Manager.

One pound of sugar, two pounds of flour, three eggs, one-fourth pound citron, one pound of butter, one pint of milk, one pound of raisins, one good-sized wine glass rum or brandy, one-half nutmeg, one cup yeast, cream one-half butter and sugar; mix this with all the flour, yeast and milk; let this mixture stand in a warm place until quite light, then add the remaining half of butter and sugar creamed and the eggs beaten very light; then let the mixture stand in a warm place until again very light; then add rum, raisins, citron and nutmegs then put into pans for baking, letting it remain out of oven until very light again. This makes three loaves. Bake about one hour.

FRENCH LOAF CAKE.

From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.

Two and one-half cups sugar, one cup butter, one cup milk, four cups flour, three eggs, one wine glass sherry; one wine glass brandy, one- half teaspoon soda, one pound raisins (stoned), one-half pound citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake one hour.

GRANDMOTHER'S BREAD CAKE.

From MRS. MARY C. BELL, of Florida, Lady Manager.

Three cups sugar, one cup butter, three eggs, one bowlful stoned raisins, floured, one teaspoonful allspice, ground, one teaspoonful cloves, ground, one tablespoonful cinnamon, ground. When well mixed add three cups of bread sponge before the flour is added for kneading; stir well and then add flour until as stiff as can be easily stirred; half fill two medium-sized pans and stand in a warm place till light and bake in a moderate oven.

OLD VIRGINIA BREAD CAKE.

From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.

One and one-half pounds flour; one pound white sugar; ten ounces of butter; one-half teacup sweet milk; one-half teacup good yeast; four eggs; one cup of currants and seed-less raisins, chopped and mixed together; one teaspoonful each mace and cinnamon and a little allspice; work butter and sugar together; sift flour into a bowl; stir in milk and yeast with one-half the creamed butter and sugar; beat hard and long until very light; set to rise in a moderately warm place over night. In the morning, if it be well risen, work in the remainder of the butter and sugar and the eggs; dredge the fruit with flour and beat in a little at a time with the spice; beat for fully five minutes; divide and put into two pans to rise. The second rising generally requires about three hours. When the dough is very light bake in a moderate oven. When carefully made this cake is very fine.

BREAD CAKE.

From MRS. CLARA L. MCADOW. of Montana, Lady Manager.

Three cups of very light dough, three cups sugar, one cup butter, three eggs, one nutmeg, one teaspoonful cinnamon, raisins, a teaspoon of salaratus dissolved in a little hot water.

CORN STARCH CAKE.

One cup butter, two cups sugar, one teaspoon cream tartar, one-half teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup milk.

EXPOSITION ORANGE CAKE.

From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.

Two cups sugar, two cups of sifted flour, one-half cup of water, two teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs and the whites of three beaten separately, the grating and juice of one orange; bake in layers like jelly cake.

_Filling_--One cup sugar, grating and juice one orange, whites of two eggs beaten into a froth.

ORANGE CAKE.

From MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.

_I send you with pleasure the enclosed recipe for Orange Cake. I have used it for twenty-five years and know it to be excellent. Wishing you all success in your kind efforts. Believe me, Yours very truly,_

One coffeecup sugar, one-half coffeecup butter, two coffeecups flour, one-half coffeecup milk, yolks of four eggs, whites of two eggs, two teaspoons of baking powder; bake in four layer tins. For the filling, grate the yellow part of the rind of two oranges and mix it with the juice and one coffeecup of powdered sugar; spread, this mixture between the cakes; frost the cake, using the two remaining whites of eggs beaten thoroughly, adding two small cups of powdered sugar.

ANGEL FOOD.

From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.

The whites of fifteen eggs; one and one-half cups of powdered sugar; one cup of flour; one teaspoon of cream of tartar; sift sugar three times; mix cream of tartar with flour, sift seven times; beat eggs stiff, add sugar gradually, beating all the time with egg beater; take out; stir the flour quickly with wooden spoon; do not grease or line the tin; bake slowly and steadily; turn out on platter for frosting.

ANGEL CAKE.

From MRS. DANIEL HALL, of New Hampshire, Lady Manager.

The whites of eleven eggs beaten to a stiff froth; add one and one- half cups of pulverized sugar and one teaspoonful of vanilla extract; take one even cup of flour and one teaspoonful cream of tartar and sift with flour four times; beat lightly but thoroughly; bake fifty minutes in an ungreased pan; cut out when cold.

SUNSHINE CAKE.

Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of milk, one teaspoonful cream tartar, one-half teaspoonful of soda, three cups of sifted flour, one teaspoonful of vanilla.

ELECTION CAKE. (ONE HUNDRED YEARS OLD.)

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State Board and Lady Manager.

Four pounds flour; two pounds butter; two and one-half pounds sugar; two and one-half pounds raisins; one-half pound citron; one-half ounce mace; tumbler of brandy; one pint yeast; one and one-half pint milk; eight eggs. Add to the yeast one pint of milk; then beat in smoothly three pints of flour. Take all the flour and half the sugar and butter (when beaten to a cream); add the milk and yeast and make a dough a little softer than bread. When raised very light, add remainder of ingredients and let it rise again. When very light put into pans. Bake in moderate oven one hour.

CONNECTICUT ELECTION CAKE.

From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.

Two pounds best pastry flour; one pound shortening (half butter and half lard); one pound and two ounces sugar; whites of two eggs; one nutmeg; half a pound of raisins (loose Muscatels); quarter teaspoon of mace; one tablespoon of lemon juice; one tablespoon extract of orange; half teaspoon salt; half a compressed yeast cake, and two ounces of citron. Work the shortening and sugar to a cream; then rub half of it into the flour; dissolve the yeast cake in a little warm water; mix the flour and yeast with sufficient milk (about one and a half pints that has been scalded and cooled) to make a batter about like graham bread; work with the hands for at least twenty minutes; make at night and set in a moderately warm room to rise; in the morning add the remainder of the shortening and sugar; work again with the hands, as when first made, for fifteen or twenty minutes, and set to rise again. Seed and cut the raisins, grate the nutmeg and sprinkle that and the mace over the raisins. When the cake is light, add first the lemon juice, then extract of orange and whites of eggs, well beaten; stir in fruit well floured: dip into three pans, buttered and lined with paper. Let it stand until it begins to rise--it will come up very quickly in the oven if it has been twice well raised. Have oven hot enough to check the rising after it has reached the top of the pans; after it begins to brown, check the fire and let it bake rather slowly the remainder of the time. Whole time, one hour and a quarter.

ALMOND CREAM CAKE.

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President Board of Lady Managers.

Two cupfuls of pulverized sugar; one-quarter cupful of butter; one cupful of sweet milk; three cupfuls of flour; two and a half teaspoonfuls of baking powder; whites of four eggs, beaten very light; one-half teaspoonful of vanilla. Bake in four layers. Whip one cupful of sweet cream to a froth, stirring gradually into it half a cupful of pulverized sugar, a few drops of vanilla, one pound of almonds, blanched and chopped fine. Spread thick between layers; frost top and sides.

VELVET CAKE.

From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager.

One pound sugar; one pound flour; one-half pound butter; four eggs; one teacup of cold water; one teaspoonful cream of tartar; one-half teaspoonful soda. Put yolks and whites of eggs in separate vessels; dissolve soda in the water, sift the cream tartar in the flour. Beat the sugar and butter to a white cream; add the flour and water, stirring well. Next add the whites and lastly the yolks, both well beaten. Flavor with lemon and beat all together for three minutes. Bake an hour. Excellent also for a layer cake, with any filling.

CARAMEL CAKE.

From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.

One even cup butter; two even cups sugar; three even cups flour; whites of eight eggs; two even teaspoonfuls baking powder; one teaspoonful vanilla; one cup milk. Stir butter and sugar to a cream, add milk slowly, then flour in which the baking powder has been mixed, and lastly the well beaten whites of eggs and vanilla. Bake in three layers and to prevent sticking use white paper cut the size of the tin and well greased with lard.

_Caramel Filling_--Two cups of brown sugar; one cup of cream or milk; three tablespoonfuls butter; one teaspoonful vanilla. Boil until the mixture will hold together in water; then spread between the layers and on the outside. If it curdles when boiling, strain through coarse sieve and put on the stove again. When done, put in vanilla.

A CARAMEL CAKE.

From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.

To be baked in layers. Four eggs; three-fourths of a cup of butter; one-half cup of milk; three and one-half cups of flour; two teaspoonfuls of baking powder; flavor to suit taste.

_Filling_--Two cups of brown sugar; one cup of rich cream; size of a walnut of butter; boil one-half hour well stirred; spread between the layers of the cake while hot.

_Chocolate Filling_--Six tablespoonfuls of grated chocolate; one and one-half cups of pulverized sugar; two tablespoonfuls of cream; put the chocolate in the pan with the cream and one-half the sugar and let dissolve; add the remainder of the sugar to the whites of two eggs well beaten; flavor with vanilla for four layers of cake.

ROLL JELLY CAKE.

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President Board of Lady Managers.

Five eggs, two cupfuls of sugar, two of flour, one-half cupful of milk, two teaspoonfuls of cream of tartar, one of soda; bake in square tins, spread with jelly and roll while warm. Lemon jelly is very nice. This recipe makes four rolls.

CHOCOLATE CAKE.

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President Board of Lady Managers.

Have ready one-half pound sweet chocolate grated; one-fourth pound chopped citron; one-fourth pound almonds, blanched and chopped; five soda crackers, browned and rolled very fine; wineglass of brandy and the juice and grated rind of two lemons; separate the yolks of eggs from the whites; beat yolks well, mix with other ingredients and lastly add the whites whipped to a stiff froth; bake two hours in a slow oven; cover with frosting and ornament with candied fruit.

GEORGIE'S CAKE.

From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.

Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups brown sugar; two cups sour milk; four eggs; four and one-half cups flour; one tablespoonful mixed spices; two pounds dates, weeded and chopped fine; rub the butter and sugar to a cream, add the molasses, then the sour milk, break one egg in at a time and beat well; sift the soda in the flour and add, saving a little to dust the dates; add the spices and last of all add the dates; bake slowly like a fruit cake.

CHESS CAKE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Four eggs beaten separately and added to one cup of butter and one cup of sugar thoroughly creamed, flavor with nutmeg; line small patty pans with puff paste; place in the bottom a teaspoonful of jelly and pour over it a tablespoonful of the egg, butter and sugar mixture; bake in a rather slow oven. This is a nice tart for lunch or picnics as it keeps well and never gets dry.

FRUIT CAKE.

From MRS. A. K. DELANEY, of Alaska, Lady Manager.

One and one-half pound of flour; one and one-half pound of sugar; one and one-fourth pound of butter; two pounds of raisins; two pounds of currants; three-fourths pound candied lemon, four nutmegs; one teaspoonful soda; one teaspoonful cinnamon; one teaspoonful cloves; one cup brandy or wine; bake slowly.

ENGLISH FRUIT CAKE.

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on Woman's Work, Lady Manager.

Four cups brown sugar; two cups butter; twelve eggs; one lemon, grated; two nutmegs, grated; one-half tablespoonful cloves; one tablespoonful cinnamon; one tablespoonful allspice; one-half pint cream; one cup pure brandy; eight cups flour, sifted; one-half cup molasses; two and one-half pounds raisins, seeded, whole; two and one- half pounds currants; six teaspoonfuls baking powder; one level teaspoonful soda. The success of this cake depends very largely upon having every ingredient prepared before commencing to use them. Begin by thoroughly mixing sugar and butter, then yolks of eggs well beaten; put the soda into the molasses and cream, add this to the above; next add spices and stir up thoroughly; now add the brandy (good whisky will do); take a portion of the flour and thoroughly flour the fruit with it; put the baking powder in the flour that remains and sift part of it into the mixture; now add the beaten whites of eggs and stir gently; stir in the fruit, bake from two to two and one-half hours in a moderate oven.

FRUIT CAKE.

From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.

Yolks of one dozen eggs, one pound dried currants, one pound seeded raisins, one pound butter, one-half pound citron, one pound brown sugar, one cup sorghum molasses, one pound blanched almonds, one-half pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six cups flour, with cinnamon, allspice and cloves. The flour should be browned in slow oven in order to make the cake look dark and rich. This recipe will make a very large cake, the same to be baked for three hours in slow oven.

FRUIT CAKE.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

One pound butter, one pound brown sugar, one pound flour, twelve eggs, four pounds currants, four pounds raisins, one pound citron, two pounds figs, two pounds blanched almonds, two oranges, one tablespoonful cinnamon, one tablespoonful allspice, one-half tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one lemon peel (chopped fine), one gill wine, one gill brandy; chop orange peel and pulp (removing seeds), then work in all the sugar you can (this is extra sugar), slice the almonds thin, also citron, chop figs quite fine. Fruit should he weighed after seeding and currants washed. Beat whites and yolks of eggs separately and roll fruit in flour before putting together. This makes a ten quart pan full. One tablespoonful baking powder; five pounds raisins, four pounds seeded; four and one-fourth pounds currants, four pounds washed; six pounds almonds, two pounds blanched.

SALLY WHITE CAKE.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

_The "Sally White Cake" is delicious, and if I am not mistaken, has yet only a local fame, but it should have a national one. Wishing you every success in your undertaking, I am, Very sincerely yours,_

One pound of butter, three pounds of citron, one and one-fourth pound of sugar, one pound of flour, fifteen eggs, two small cocoanuts grated, one and one-half pound of almonds, blanched and pounded (weigh after blanching), one nutmeg, one tablespoonful of mace, one wineglass of best brandy, one of Madeira or sherry, bake slowly as a fruit cake and frost.

DELICATE CAKE.

From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.

Four ounces butter, fourteen ounces sugar, whites of six eggs, twelve ounces of flour, two teaspoons of baking powder, one cup of milk. Rub the butter and sugar together until they form a cream, stir the baking powder through the flour, then add it, a cupful at a time, to the butter and sugar, then stir in the milk, putting in the whites of the eggs after being beaten to a froth, a large spoonful at a time. Bake in a brisk oven.

DELICATE CAKE.

From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.

Use the same size cup for all ingredients. Two cups (coffee) sugar, one-half cup butter, stir to a cream; whites of eight eggs beaten stiff, three-fourths cup sweet milk, two and one-half cups flour, two teaspoons baking powder stirred into flour; put whites of eggs in last and stir gently.

WHITE CAKE.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Whites of twelve eggs, five teacups flour, three teacups sugar, one teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder.

WALNUT CAKE.

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.

Three cups of sugar; one cup of butter; four cups of flour; one and one-half cup of sweet milk; three cups of walnut or butternut meats; whites of eight eggs. Cream the butter and sugar; sift two teaspoons of cream tartar into the flour, into which stir the meats. Dissolve one teaspoon of soda in the milk. Salt and extract as you like, adding the thoroughly-whipped whites the last thing before putting into the oven. Half of this rule can he used.

NUT CAKE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Four tablespoons of flour; four tablespoons of brown sugar; one tablespoon of butter; one egg; one teacup of chopped nuts; a pinch of salt and black pepper. Grease and heat a long biscuit pan, mix all ingredients well and spread thinly on heated pan. Bakes in a few moments. When done and while warm, run a knife through center of pan lengthwise, then crosswise in strips. Turn pan over, and when cool cakes should be quite crisp. Very old French recipe.

NUT CAKE.

From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.

One-half cup butter; two cups sugar; one cup milk; three cups flour; four eggs; cue pint nut meats; two teaspoons baking powder. Cream butter and sugar. Add eggs well whipped, milk, flour with baking powder, and nut meats chopped fine. Bake in loaf. English walnuts best.

NUT CAKE.

From MRS. ALICE HOUGHTON, of Washington, Lady Manager.

One and one-half cup sugar; one-half cup butter; whites of six eggs, beaten stiff; one-half cup milk; one and two-thirds cup flour; one- third cup corn starch; one teaspoon baking powder; one and one-half pound English walnuts, chopped fine and floured. Bake slowly in moderate oven.

PECAN CAKE.

From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.

One cup of butter; two and a half cups of flour; two cups of sugar; one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls baking powder. Beat together butter and sugar; add a little of the beaten egg; then put in a cup of flour, then some milk, then again flour and milk; put all the milk in with the second cup of flour; then add the rest of the egg.

_Icing to fill and put over top of Pecan Cake_--Whites of six eggs, beaten stiff with powdered sugar; one small can of grated pineapple and two cups of pecans, chopped fine. The nuts should soak awhile in the pineapple before mixing them into the egg and sugar. Put whole pecan kernels over the top of the cake while the icing is still soft.

CAKE MADE WITH CREAM.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Break two eggs in a cup and fill with cream, and one cup sugar, one teaspoonful cream tartar, one-half teaspoonful soda and one and one- half cup of flour, with a little salt.

CREAM FROSTING.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

One cup of sweet thick cream, sweetened and flavored with vanilla. Cut a loaf of cake in two and spread the frosting between and on top. This tastes like Charlotte Russe.

ALMOND ICING.

From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.

Whites of four eggs; one pound of sweet almonds; one pound powdered sugar; a little rose water. Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, pound them to a paste, a few at a time, in a mortar, moistening with rose water as you go on. When beaten fine and smooth, beat gradually into icing. Put on the cake very thick and when nearly dry cover with plain icing.

SOFT GINGERBREAD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One teacup sweet milk, one teacup brown sugar, one teacup butter or mixed butter and lard, one teacup molasses, one tablespoonful ginger, one tablespoonful cinnamon, four cups flour, two eggs, one pound of raisins, well floured before being put in, two teaspoonfuls baking powder.

COLUMBIAN GINGER CAKE.

From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.

One cup molasses, one cup sugar, one-half cup water, one-half cup lard, one teaspoonful soda, season with ginger or cinnamon, put flour in until stiff enough to roll out thin and cut into small cakes.

GINGERBREAD

From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.

One-half cup of molasses, one-half cup of sugar, one-half cup of butter, one-half cup of sour milk, one and one-half cup of flour, two small eggs, one-half teaspoon of soda, teaspoonful of cinnamon, ginger, and one-half teaspoon of cloves, a little nutmeg.

SOFT GINGERBREAD.

From MRS. MARY R. KINDER, of Delaware, Lady Manager.

One cupful of molasses, one of butter, one of sugar, one of sour cream, one tablespoonful of ginger, three eggs, one dessertspoonful of soda, ground spice according to taste, and one quart of sifted flour. Mix the butter and sugar to a cream, then add the other ingredients.

LOAF GINGER CAKE.

From MRS. A. K. DELANEY, of Alaska, Lady Manager.

Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard or butter, one-half cup milk, three cups flour, one tablespoon ginger, one teaspoonful cinnamon, one-half tablespoonful soda dissolved in boiling water, stir in quickly and put in the oven at once.

COOKIES

HERMITS OR FRUIT COOKIES.

From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady Managers.

_I take pleasure in sending you the enclosed recipes. I thought if anyone should send you a recipe for Cookies it ought to be myself. I anticipate spending many pleasant hours in the hereafter trying the recipes of our well known Lady Managers. With best wishes, believe me always, Most cordially yours._

Three eggs, one and one-half cup sugar, one cup butter, one large cup of raisins stoned and chopped, one teaspoon soda; one teaspoon cloves, one teaspoon allspice, one teaspoon cinnamon, flour enough to roll.

COOKIES.

From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.

Three eggs, two cups of sugar, one cup of butter, one cup of sweet milk, two teaspoons baking powder mix soft, roll thin, bake in a quick oven.

"CORINITA" COOKIES.

From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.

One cup sugar, one-fourth cup butter, three eggs well beaten together, one cup milk, two teaspoonfuls baking powder well sifted in two cups flour.

COOKIES.

From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.

Beat to a cream one cup of butter, two and one-half cups of sugar and the yolks of two eggs. Add a cup of sour cream, into which has been dissolved a small teaspoonful of soda; beat the whites of four eggs to a stiff froth; add to the butter and sugar; flavor to taste; use as little flour as possible to make of consistency to roll thin; sprinkle with sugar; flour the cutter to keep dough from sticking; bake in a quick oven.

GINGER COOKIES.

From MRS. CLARA L. MCADOW, of Montana, Lady Manager.

Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one tablespoon soda, one tablespoon ginger. Well beaten. Mix very soft. Roll _thick._ Bake in a quick oven.

GINGER SNAPS.

From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.

One cup of lard, one cup of molasses, one cup of sugar, one teaspoonful of ginger, one teaspoonful of soda, dissolved in a little water. Boil the sugar, molasses and lard three minutes, let cool, then add the other ingredients and flour to make very stiff. Bake in a hot oven.

FRENCH JUMBLES.

From MRS. E. S. THOMSON, of Maryland, Lady Manager.

One and one-half pounds of flour, one pound of granulated sugar, three-quarters of a pound of butter, three eggs, one teaspoonful of baking soda, dissolved in half a cup of milk. Season with lemon and grated nutmeg to taste. Roll with your hand in granulated sugar. Make in small rings and bake on tin sheets in a quick oven. The dough should be soft as it can be handled.

SAND TARTS.

From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.

To three-quarters of a pound of butter, well creamed, add one pound of sugar and three eggs, reserving the white of one; stir in one pound of flour. Roll out thin and spread on the white of egg; sprinkle with cinnamon and sugar, and cut in squares. Have a half-pound of blanched and quartered almonds and place on the squares. Bake quickly.

LADY FINGERS.

From MRS. M. D. OWINGS, of Washington, Lady Manager.

Mix into a half pound of confectioner's sugar the yolks of six eggs. Work this mixture with a spoon until very light and frothy; then mix into it the whites of six eggs that have been beaten stiff, adding at the same time a quarter of a pound of flour, dried and sifted. Place this batter into a meringue bag, and squeeze it through in strips two and one-half inches long, sprinkle over some fine sugar and bake in a moderate oven twelve to fifteen minutes.

DESSERTS CREAMS JELLIES CUSTARDS

PINEAPPLE SPONGE

From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.

Soak one-half package gelatine in one-half cup water for two hours; to a pint and a half can of pineapple add one cup of sugar and one cup of water; simmer fifteen minutes; add the gelatine and allow to remain over the fire until the gelatine is all melted; pour into a _tin_ basin and place in ice water; when thoroughly cold and beginning to thicken add the juice of one lemon and the stiffly beaten whites of four eggs; beat until it will just pour, then turn into a mould and set in a cool place to harden. Serve next day with whipped cream, sweetened with powdered sugar and flavored with a few drops of vanilla.

PINEAPPLE SOUFFLÉ.

From MRS. JAMES R. DEANE, of California, Lady Manager.

Three ounces pineapple, cut in discs; three ounces sifted flour; three ounces sugar; two ounces butter; one-half pint of milk; yolks of three eggs; whites of four eggs. Melt butter in a stew pan, add the flour and milk and cook well; add the sugar and pineapple; add the yolks of eggs, one by one, and stir well; then add the whites of eggs whipped to a stiff froth; stir these in lightly; pour into a well-greased soufflée tin; steam one hour over water that just simmers, not boiling. Serve with this sauce: Reduce one glass pineapple syrup about one-half; add one ounce cube sugar and one glass sherry; color with cochineal and pour around the pudding.

PEACH SPONGE.

From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.

One pint of canned peaches, one-half package of gelatine, the whites of five eggs, one scant cupful of sugar, one and a half cupful of water; soak the gelatine for two hours in half a cupful of the water; boil the cupful of the water and sugar fifteen minutes, mash the peaches fine, rub through a sieve and put in the syrup, cook five minutes, stirring all the time; place the sauce pan in another of boiling water and add the gelatine; stir for five or eight minutes to dissolve the gelatine; then place the sauce pan in a dish of ice water and beat the syrup until it begins to cool; add the whites of the eggs and beat until the mixture begins to harden; pour into a mould and set away to harden; serve with cream and sugar.

HAMBURG CREAM.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

Beat together the juice of two lemons, half pound of sifted sugar, yolks of five eggs; put on the fire in a double boiler and let it come to a boil; add quickly the whites of the eggs beaten stiff; stir all well together; take immediately from the fire and serve cold in glasses or in large dessert dish.

CHOCOLAT MOUSSÉ.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager

Four strips of chocolate; one quart of milk, six eggs, one tablespoon of corn starch; sweeten to taste, and vanilla flavoring. Chocolate dissolved in a little warm milk to a paste. Put milk on to boil and stir in chocolate gradually. Set saucepan where it will cook slowly. Beat eggs well, mix in corn starch and add to milk and chocolate. Boil gently until smooth and thick, stirring until done. Pour into glass dish, or custard cups. To be eaten cold with sweetened whipped cream, heaped upon it.

CHOCOLAT SOUFFLÉ.

From MRS. ALICE HOUGHTON, of Washington, Lady Manager.

One pint milk, two tablespoons corn starch, one cup sugar, one square grated chocolate, three eggs (yolks). Scald the milk and stir in the corn starch wet in a little cold milk, add sugar to the chocolate and dissolve in a little boiling water, stir into the milk und when cooked add the beaten yolks of three eggs. Remove from the fire and flavor with vanilla. When cold pour over the top one cup whipped cream, to which has been added the beaten whites of three eggs.

CHOCOLAT MERINGUE.

From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.

One teacupful grated chocolate, one pint warm water. Boil together. Then add one pint sweet milk and let come to a boil. Add two heaping tablespoonfuls of corn starch, dissolved in none-half cup of milk, sweeten to taste and when cool flavor with vanilla. Beat the whites of two eggs and a pinch of pulverized sugar to a very light froth, and pile on top.

BAVARIAN CREAM.

From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.

One-half box gelatine, one-half cup cold water, one pint cream, one pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful salt, one teaspoonful vanilla, one tablespoonful wine. Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints. Keep the whipped cream on ice, and boil the remainder of the cream, adding enough milk to make a pint in all. Beat the yolks of the eggs, and add the sugar and salt. Pour the boiling milk on the eggs, and when well mixed put back in the double boiler and cook about two minutes, or just enough to scald the egg. Stir constantly, add the soaked gelatine, and strain at once into a pan set in ice water. When cool, add the vanilla and wine. Stir until it begins to harden, then stir in quickly the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water.

_Chocolate Bavarian Cream_--Melt two sticks of sweetened chocolate, and stir them into the custard before straining.

GELATINE CREAM.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract; whip it to a stiff froth; dissolve a quarter of a box of gelatine in two wine glasses of sherry heated, but not allowed to boil; let this cool a little, then stir into the cream; pour the whole in a mould and set it on the ice to stiffen.

NOB HILL PUDDING.

From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.

For one pint thick cream dissolve four sheets of isinglass in four tablespoons of hot water; whip cream until thick, sweeten and flavor; have isinglass warm enough to pour, but not too hot; stir in very fast and put in mould to cool.

APPLE CHARLOTTE.

From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.

Mix one pint of stewed apples with one cup of sugar; the grilled rind and juice of one lemon; soak one-third of a box of gelatine in one- third of a cup of cold water twenty minutes; add one-third of a cup of boiling water to dissolve the gelatine; when cool add it to the apples; when beginning to stiffen add the beaten whites of three eggs; pour into moulds lined with lady fingers; serve with soft custard poured round the base of the charlotte.

CHARLOTTE DE RUSSE.

From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board Lady Managers.

One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry wine. Whip cream, first sweetening with a cup of pulverized sugar, adding enough sherry to flavor and the yolk of one egg. Whip stiff the two whites of the eggs. Dissolve gelatine in half a cup of milk. Line glass dish with slices of sponge cake or lady fingers. Whip all the ingredients together and pour in dish to congeal.

CHARLOTTE RUSSE.

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager.

Whip one quart of rich cream to a stiff froth and drain well on a sieve. To one scant pint of milk add eggs beaten very light. Make very sweet and flavor with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce of Cox's gelatine in a _little_ cold water; warm over hot water. When the custard is _very_ cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady fingers, fastened together with the white of an egg. Fill with the cream and put in a cold place, in the summer on the ice. To turn out, dip the mold for a moment in _hot_ water.

CHARLOTTE RUSSE.

From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.

One-half box gelatine, put to soak in one-half pint of milk for an hour. Take one-half pint of milk and yolks of two eggs and make a custard, sweeten and flavor to taste; when thick enough, stir in the gelatine until cool. Take one quart rich cream, flavored with wine; sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl with them. When the custard is cold, stir the cream in it, continuing to stir until it begins to harden; then pour into bowl. If the cream is not very rich, add the whites of two eggs.

CHARLOTTE RUSSE.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

One quart of cream; sweeten and flavor with two wine-glasses of wine and a half teaspoonful of vanilla. Whip with an egg whip until it becomes very thick. Put one-third of a box of gelatine (Nelson's preferred) to soak in one pint of water. When quite soft pour off the water and dissolve by holding over the fire and stirring carefully; when tepid pour into the cream. Let the mixture congeal partially and pour into a mould that has been lined with lady fingers or sponge cake cut into strips. Put into a cold place and turn out before serving.

STRAWBERRY BLANC MANGE.

From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady Manager.

Crush slightly with a silver spoon a quart (measured without their stalks) of fresh and finely flavored strawberries; strew over them eight ounces of powdered sugar and let them stand three or four hours, then turn them onto a fine hair sieve reversed, and rub them through it. Melt over a gentle fire two ounces of best gelatine in a pint of new milk and sweeten it with four ounces of sugar; strain it through a fine muslin bag and then mix it with a pint and a quarter of sweet thick cream; keep stirring until nearly or quite cold, then pour it gradually on the strawberries, whisking briskly together. Last of all add in small portions the strained juice of a fine large lemon. Mould blanc mange and set in a very cold place for twelve hours or more before serving. Strawberries, one quart; sugar, eight ounces; gelatine, two ounces; new milk, one pint; sugar, four ounces; cream, one and one-fourth pint; juice one lemon.

SNOW PUDDING.

From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady Managers.

One-half package gelatine, three eggs, juice of one lemon, one pint of milk, two cups sugar; soak the gelatine one hour in a teacup cold water; to this add one pint of boiling water (at the end of hour); stir until gelatine is thoroughly dissolved; add two-thirds of the sugar and lemon juice; beat the whites of eggs to a stiff froth. When the gelatine is quite cold, whip into the whites, a spoonful at a time, for at least one hour; whip steadily, and when all is stiff, pour into a mould previously wet with cold water; set in a cold place, when sufficiently moulded turn into a glass dish. Make a custard of the milk, eggs and remainder of the sugar, flavor with vanilla or bitter almond and pour this around the base of mould before serving.

WINE OR GELATINE JELLY

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

To a box of Cox or Nelson's gelatine, put a pint of cold water, the juice of three lemons and the rind of one: let it stand one hour, then add three pints of boiling water, one and one-half pound white sugar, one tumbler of Madeira or sherry wine; stir all the ingredients well together and through a jelly bag.

FRUIT JELLY

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Cover one box of gelatine with a half pint of cold water and stand it aside for thirty minutes, then pour over it one pint of boiling water, add one pound of sugar, juice of three lemons and two oranges, strain. Moisten a plain mould with cold water, put in the bottom a layer of white grapes, pour in a little of the gelatine; stand on ice until the gelatine congeals. Now put a layer of candied cherries, then a layer of sliced bananas, a layer of orange pulp, another layer of bananas, then a layer of chopped almonds, another layer of grapes and so continue until the mould is full. Pour over this the remaining quantity of gelatine, which must be perfectly cold but not stiff; stand away to harden. If you use wine, the gelatine may be flavored with wine omitting the orange and lemon.

A DAINTY DESSERT.

From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.

Take choice Seville oranges, remove carefully about one-third of the orange, leaving a strip one-half inch wide to form a handle. From this improvised orange basket carefully scoop all the pulp, leaving only the empty shell. Fill this full of Charlotte Russe. This makes a pretty dish.

TAMALES DE DULCE.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Para hacer tamales de dulce se descojo buen mais bianco y se hace nistamal. Despues se lava muy bien de modo que no le quede nada cal y se muele en el metate muy remolido. Despues se bate la masa en un cajete bien batida y sepulsa en una puca de agua hasta el ver que esta bien alsado. Cuando la masa se sube sobre el agua ya esta de punto. Se le echa una poca de manteca y asucar y se eus pone adatro una poca de canela molida y pasas y se enbuelven en ojas de mais, y se amarran y ya estan listos para ser cosidos con vapor.

A CHEAP DESSERT.

From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.

Beat the whites of four eggs to a stiff froth; place them carefully in a vessel containing a pint of boiling milk; let them remain until set, then remove carefully to a plate. Beat the four yolks and a cup of sugar until light; stir in half cup of sweet milk, pour slowly into the boiling milk, stirring briskly all the while; continue stirring and let it remain on the fire long enough to thicken, taking care that it never boils or it will be unfit for use; flavor to suit the taste. Place slices of any cake in dessert plates; pour the custard over them, put a spoonful of the whites on each piece of cake and a drop of jelly in the center of the whites.

BANANAS IN JELLY.

From MRS. GOVERNOR RICHARDS, of Montana, President State Board and Lady Manager.

Make with boiling water one quart of strong lemonade, using only the juice of the lemons; soak one-half box of gelatine in a small cup of cold water; stir it into the boiling lemonade and set where it will cool but not harden. Cut three bananas in length-wise halves and lay them in a mould wet with cold water, cover with one-half the jelly and put the mould on ice till jelly is set, then slice three more and pour on remainder of jelly. Serve with cream or soft custard.

Almond Blanc Mange.

From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and Lady Manager.

One quart of milk, one ounce of gelatine, three ounces almonds blanched and pounded in a mortar with one tablespoon of rose water added to prevent oiling; three-fourths cup sugar. Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour, add gelatine when the milk is scalding hot, add the pounded almond paste and stir all together ten minutes before putting in the sugar. When the gelatine has dissolved remove the blanc mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get flavor of almonds-- there should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc mange and set in a cold place until firm.

FLOATING ISLAND.

From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.

Break six eggs into a bowl, separating the whites from four with the yolks and whites of two; make a boiled custard, say a quart of milk, six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry wine. Beat the whites to a stiff froth, sweetening and flavoring them a little also. Wet a large spoon, turn it around in the beaten eggs, take out a piece of oblong shape, and poach it in boiling milk. When the custard is cold, pour it into a glass dish and place the poached whites on top.

BOILED CUSTARD.

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.

Let one quart of milk come to a boil with a piece of stick cinnamon in it. Beat six eggs (leaving out the whites of three for the float) and one half pint of sugar very light and pour the boiling milk into them. Wash your kettle and return all to the stove and boil until as thick as cream (be sure and do not boil until curdled), then act aside to cool. Beat the whites of three eggs with three tablespoonfuls of sugar, to which you add a little acid jelly as you beat; beat until perfectly smooth and put on the top of your custard in spoonfuls.

SNOW BALLS.

From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady Manager-at-Large.

One cup white sugar, one cup thick cream, whites of five eggs, two teaspoonfuls baking powder, flour to make a stiff batter; bake in small custard cups.

LEMON CUSTARD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.