Chapter V: Part 5

One lemon (juice and grated rind), one cup sugar, yolks of two eggs, one teaspoonful butter, one-half cup water, two teaspoonfuls cornstarch, boil water and stir in above mixture.

_Icing for top_--Whites of two eggs, two tablespoonfuls of pulverized sugar.

ICE CREAM

Fruit Cream.

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

One quart of fruit (after being put through colander); one cup of cold water--very sweet. Add the whites of three eggs (unbeaten). Put in a freezer and freeze as ice cream, stirring continually.

CARAMEL ICE CREAM.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Take one pint of brown sugar and _burn_ it; then add water, making a dark brown fluid. This ought to make enough to flavor three pints of cream. Have the cream very rich, more so than for ordinary ice cream. Then color the cream with the caramel until it is a good shade of brown--darker than coffee color. For this you must have your caramel very black, as it is the quality and not the quantity of caramel that will give the proper flavor; sweeten to taste.

TUTTI FRUTTI ICE CREAM.

From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Make one quart rich vanilla ice cream, and when partly frozen, add one pound of candied fruit, either cherries, currants or citron.

VANILLA ICE CREAM.

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

Three quarts sweet cream; one quart powdered sugar; one pint sweet milk (dissolve sugar in milk); two tablespoons extract vanilla. Pack with equal quantities of cracked ice and rock salt. Turn slowly and steadily.

MARASCHINO ICE CREAM.

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

A simple rule for Maraschino ice cream calls for one quart of cream, a large cup of granulated sugar, six egg yolks, a cup of milk, and a tablespoonful of gelatine, which has been soaked for two hours in four tablespoonfuls of cold water. Let the milk come to a boil and pour it slowly over the eggs, beat them all the while to prevent their curdling. Then add the gelatine and finally the sugar. Beat the whole well, strain it into the cream und add four tablespoonfuls of Maraschino. Pack the cream in a freezer and freeze like any other. When it is of proper consistency, remove the beater, cork up the freezer, pack in more ice and salt, cover the whole closely with thick newspapers and let it rest for an hour or two before it is served. This is a most delicious cream.

CANDY

CHOCOLATE CARAMELS.

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

One pound white sugar; one-quarter pound chocolate; four tablespoonfuls of molasses; one cup of sweet milk, and a piece of butter the size of a walnut. Boil until it will harden in water. Flavor with vanilla and pour on a buttered slab.

FUDGES.

From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Four cups granulated sugar; one cup cream; one cup water; one-half cake chocolate; one-half cup butter. Cook until it just holds together, then add two teaspoonfuls extract of vanilla and pour into pans, not buttered. When cool enough to bear finger in, stir it until it no longer runs. It should not grain, but be smooth. Cut into squares.

CREAM CANDY.

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

Stir into the white of one egg and one tablespoonful of water sugar (confectioner's) enough to make into molds. Press one-half walnut on each side and place in a dry place. Dates can he used in the same way as the nuts.

PUNCH

ROMAINE.

From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers

_With best wishes for your success, I am very sincerely yours,_

Boil together one quart of water and one pint of sugar for about half an hour; add the juice of six good sized lemons and one orange; strain and set away to cool. Then prepare the following: Boil together one gill of sugar and one gill of water for eighteen minutes. While the syrup is cooking, beat the whites of four eggs very stiff, and into these pour the hot syrup very slowly--beating all the time, and continue to beat a few minutes after it is all in. Set this away to cool. Place the first mixture in the freezer and freeze by turning it all the time for twenty minutes. Then take off the cover, remove the beater and add one gill of sherry, two tablespoonfuls Jamaica rum and the meringue, mixing this well with a spoon into the frozen preparation. Cover again and set away until time to serve.

Serve in punch glasses, as a course between entreés and roast.

ROMAN PUNCH.

From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.

Three pounds pulverized sugar; three quarts of water; the juice of eight lemons. Soak two tablespoonfuls of gelatine in a little of the water; boil all together for a moment, then cool and strain; add one- half pint of rum and the whites of eight eggs _without beating_. Freeze.

KIRSCH PUNCH.

Place in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized ones, or four, if small. Beat this thoroughly for five minutes. Taste the mixture and add more powdered sugar if desired sweeter; then strain through a sieve into the freezer. Stir into this two gills of Kirsch. Freeze it as you would an ice cream. Serve in twelve punch glasses.

APRICOT SORBET.

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

Take twelve fine, sound apricots; wipe carefully, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Then take two ounces of bitter almonds; peel and mash these while wet; add one gill of cold water and one ounce of powdered sugar, mashing the whole together. Place a muslin cloth over the vessel containing the mashed apricots and through it press the almond mixture. Stir all this together for four minutes; then add the juice of three lemons and a pint and a half of cold water. Beat thoroughly, then strain through a fine sieve into the freezer, and freeze as you do ice cream.

PINEAPPLE SHERBET.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President Board of Lady Managers.

One quart grated pineapple, two heaping tablespoonfuls gelatine dissolved in hot water, one quart water, one quart sugar, juice of one large lemon, whites of two eggs well beaten put in just before freezing.

ORANGE WATER ICE.

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.

Eight oranges, two lemons, the grated rind of two of the oranges boiled in a little water and then strained, two tablespoonfuls of corn starch mixed with a little cold water; then pour boiling water on the starch; put in the juice of oranges and lemons after straining; one and one-half pounds sugar; add enough water to make one gallon, then freeze.

ORANGE FRAPPÉE.

From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager.

One pint orange juice, one pint water, one pint sugar, juice of two lemons, grated rind of two oranges, partially freeze and pack in ice only.

BEVERAGES

EGG NOGG.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

One tablespoon of sugar; the yolk of one egg beaten with sugar; beat the white separately, stiff; add four spoons of brandy to beaten yolk; put half the white into mixture; half a glass of cream; then put the rest of the white on top.

OUR GRANDMOTHER'S SYLLABUB.

From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.

One quart rich cream, juice and peel three lemons, one pint sherry wine, one quart pulverized sugar. Grate the lemon peels and express the juice, add sugar and pour over these the wine; stir until sugar is thoroughly moistened and then slowly add the cream. When mixed take whip-dash and with a tablespoon remove the floating bubbles which rise to the surface. Drop the contents of your spoon into lemonade or champagne glasses, continuing thin process until all the cream is whipped. If the mixture becomes too thick and creamy to make bubbles, dilute it with sweet milk. This quantity will make thirty or forty glasses or fill a four-quart glass howl. Great care must be taken not to dip the spoon too deeply into the mixture, the froth is what is desired.

CLARET PUNCH.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

Take half a gallon of good claret and a pint of old whisky and mix them thoroughly; sweeten to taste by mixing the sugar with a little water to dissolve it before it comes in contact with the alcohol. Take a can of pineapple, or one fresh one, and chop fine, put juice and all into the punch; set the whole mixture on ice and let it stand at least three hours before using; serve some portion of the pineapple with each glass.

BEEF TEA FOR CHILDREN.

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

Use soup meat without bone cut into dice, and to every pound of meat use one pint of cold water. Cut up the meat on a dish, not on a board, as the latter absorbs the juices. Have the proper measure of water beside you in a soup basin or bowl, and as you cut up the meat sprinkle it moderately with salt and throw it into the cold water; there let it remain for two hours, then put it all into a sauce pan and set it on the fire. Watch carefully the first rising and skim and secure this as it is the very essence of the beef; put it into a clean bowl and let the beef go on boiling ten minutes, no longer; then pour the extract through a sieve to the first skimmings; stir before using. For older children than infants you may flavor with onion and a few cloves.

CHAFING DISH

LOBSTER À LA NEWBURG.

From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.

Two good-sized boiled lobsters. Pick out all the meat and cut into one-inch pieces. Place in a chafing dish with one ounce of butter, a pinch of salt and a very little red pepper. Cook five minutes, then add a wine glass of Madeira. Cook about three minutes, then add the yolks of three eggs well beaten with half a pint of sweet cream or milk; cook until it thickens, then serve.

OMELET.

From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady Manager-at-Large.

Beat four fresh eggs slightly with two tablespoonfuls of cream; season with pepper and salt; put a tablespoonful of butter in the chafing dish, and when very hot pour in the egg; scrape up rapidly from all parts of the pan the cooked egg, letting the liquid portion follow the knife. It takes from forty to sixty seconds to cook it, then slip the knife under the left edge and fold the omelet over quickly and lightly. Serve on a hot dish.

WELSH RAREBIT.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take one pound of American cheese, cut up in small pieces, place in a chafing dish and season with half a salt-spoonful of red pepper; stir for ten minutes or until cheese is thoroughly melted; have ready six large pieces of toast on a very hot dish; cover each slice with the melted cheese; serve very hot as a relish.

SHRIMP À LA NEWBURG

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

One tablespoon butter; when hot add one tablespoon flour, four tablespoons cream stirred together; yolks of two eggs, add salt, red pepper and mace; bring to a scalding point, add shrimps and four tablespoons of sherry; serve at once.

CHICKEN WITH CURRIE.

From MRS. I. L. REQUA, of California, Alternate Lady Manager.

Mix half a teacupful of butter and two tablespoonfuls of currie powder thoroughly together and put into the chafing dish with one small onion cut fine; stew together four minutes and then add half a teacupful of stock or broth, half teacupful milk, salt and pepper to taste; when this has become smooth add the chicken and stir constantly in the sauce, stewing nine minutes; serve with rice croquettes.

FRESH MUSHROOMS À LA CRÈME.

From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.

Take a pound of fresh mushrooms, the larger the more tender; peel carefully the thin skin from the tops and wash thoroughly; then cut into broad strips or halves, if small, and place in a sauce pan with a pint of cream; let them boil slowly for a half to three-quarters of an hour, until tender; then take a little flour and a tablespoonful of butter, rub thoroughly together and mix into the cream; do not get it too thick; add salt and pepper and serve on hot toast. This also is very nice served in a chafing dish. Be sure to have the water in the under pan. Serve on toast. This makes a delicious luncheon dish.

MOCK TERRAPIN.

From MRS. MARGARET BLAINE SALISBURY, of Utah, Eighth Vice-President Board of Lady Managers.

Put in the chafing dish the dark meat of cold chicken, turkey or grouse, cut in small dice, with half a pint of cream or stock, and when it comes to a boil stir in the following mixture: two tablespoons of butter rubbed into a smooth paste with a tablespoonful of flour and the yolks of three eggs, a teaspoonful dry mustard, a little cayenne pepper and salt, all mixed with a little cream or stock; let simmer a few minutes (not boil) and when ready to serve stir in a large wine- glass of Madeira.

_Wishing you the success you deserve in the accomplishment of this laudable project, believe me, Sincerely yours_.

CONTENTS

BREAD.

Steamed Brown Bread, MRS. VIRGINIA C. MEREDITH, Light Bread, MRS. GOVERNOR JAMES P. EAGLE, Franklin Gems, MRS. L. M. N. STEVENS, Baking Powder Biscuit, MRS. ROLLIN A. EDGERTON, French Rolls, MRS. SALLIE HOWARD BUSH, Risen Muffins, MRS. SALLIE HOWARD BUSH, Breakfast Rolls, MISS META TELFAIR MCLAWS, Pocket-Book Rolls, MRS. IDA M. BALL Potato Rolls, MRS. THEO, F. ARMSTRONG, Graham Gems, MRS. LOUISE CAMPBELL, Corn Cake, MISS HATTIE T. HUNDLEY, Bachelors' Corn Pone, MRS. MARY B. P. BLACK, Corn Bread, MRS. T. J. BUTLER, Corn Meal Muffins, MRS. PARTHENIA P. RUE, Baked Corn Bread, MRS. MINNA G. HOOKER, Steamed Brown Bread, MRS. B. V. MCCONNELL, Raised Brown Bread, MRS. ELLEN M. CHANDLER, Boston Brown Bread, MRS. GOVERNOR JAMES P. EAGLE, Strawberry Short Cake, MRS. GOVERNOR EDWIN C. BURLEIGH Strawberry Short Cake, MRS. AUGUSTA TRUMAN, Orange Short Cake, MRS. M. D. OWINGS, Sally Lunn, MRS. MARGARET M. RATCLIFFE, Ham Toast, MRS. ROSINE RYAN, Oat Meal, MRS. GEORGE HOXWORTH, Brewis, MRS. FRANCIS E. HALE, Sandwich Dressing, MRS. MARIAM D. COOPER, Oysters, Bouillon,

SOUP.

Amber Soup, CARRIE V. SHUMAN, Mock-Turtle Soup, MRS. BERIAH WILKINS, Julienne Soup, MRS. SUSAN R. ASHLEY, Noodle Soup, MRS. FRONA EUNICE WAIT, Corn Soup, MRS. M. D. THATCHER, Celery Soup, MRS. ALICE B. CASTLEMAN, Oyster Soup, MRS. HELEN C. BRAYTON, Bisque of Crab or Crawfish, MRS. BELLE 11. PERKINS, Potato Puree, MRS. JAMES R. DEANE, Asparagus Soup, MRS. LAURA P. COLEMAN, Tomato Soup, MRS. IDA M. BALL, Tomato Soup, MRS. E. J. P. HOWES, Gumbo File, MRS. ANNA M. FOSDICK, Gumbo Soup, MRS. VIRGINIA T. SMITH, Chicken Gumbo with Oysters, MRS. ALICE B. CASTLEMAN, Okra Soup, MISS FLORIDE CUNINGHAM, Black Bean Soup, MRS. M. D. FOLEY, Bean Soup, MRS. ANNE B. PATRICK, Soup Regency, MRS. ISABELLA BEECHER HOOKER, Pea Soup, MRS. WHITING S. CLARK, Clam Chowder, MRS. CHARLES H. OLMSTEAD, Clam Chowder, MISS LIDA M. RUSSELL,

FISH.

Soles or Smelts Cooked MRS. JAMES R. DEANE, with Maitre D'Hotel Sauce, Baked Shad, MRS. MARY R. KINDER, Cubion, MRS. ANNA M. FOSDICK, Cod Fish Balls, MRS. A. M. PALMER, Salmon Croquettes, MRS. GEORGE W. LAMAR,

SHELL FISH.

Maryland Terrapins, MRS. WILLIAM REED, Terrapin White Stew, MRS. JAMES R. DEANE, White Stew of Terrapin, MRS. GEORGE W. LAMAR, Terrapin Croquettes, MRS. W. W. KIMBALL, Deviled Lobster, MRS. JOSEPH C. STRAUGHAN, Lobster Croquettes, MRS. LOUISE L. BARTON, Deviled Crabs, MRS. CORA L. BARTLETT, Deviled Crabs, MRS. ANNA E. M. FARNUM, Deviled Crabs, MISS JENNIE TORREYSON, Soft Shell Crabs MRS. GEORGE W. LAMAR Frog Legs MRS. ELLA RAY MILLER, Pannee Oysters, MRS. ALICE B. CASTLEMAN, Creamed Oysters, MRS. MIRA B. F. LADD, "Little Pigs In Blankets," MRS. ISABELLA LANING CANDEE, Escalloped Oysters, MISS META TELFAIR MCLAWS, Creamed Shrimps, MRS. M. D. FOLEY,

SAUCES.

Sauce Mousseline, MRS. WILSON PATTERSON, Tartar Sauce, MRS. MYRA BRADWELL, Boiled Egg Sauce, MRS. JAKES R. DOOLITTLE, JR.,

MEATS.

Filet of Beef, MRS. GOVERNOR OGLESBY, Roast Beef, MRS. MATILDA B. CARSE, Yorkshire Pudding, MRS. HARRIET A. LUCAS, Roulards, MRS. RALPH TRAUTMANN, Beef Loaf, MRS. CARRINGTON MASON, Hash MRS. ANNIE L. Y. ORFF, Mutton Chops, MISS MARY B. HANCOCK, Roast Lamb, MRS. ROBT. B. MITCHELL, Lamb Chops, MRS. HESTER A. HANBACK, Potted Tongue, MRS. FRANK H. DANIELL, Veal Croquettes, MRS. ISABELLA BEECHER HOOKER, Veal Croquettes, MISS KATHARINE L. MINOR, Veal Pot Pie, MISS SUSAN W. BALL, Casselettes de Veau, MRS. JAMES R. DEANE, Veal Fricassee, MRS. T. J. BUTLER, Veal Loaf, MRS. WHITING S. CLARK,

SWEETBREADS.

Sweet-Bread Croquettes, MRS. SCHUYLER COLFAX, Sweetbreads and Oysters, SENORA TERESA A. DE SYMINGTON, Sweetbreads and Mushrooms, MRS. P. B. WINSTON, Sweetbreads en Coquille, MISS JENNIE TORREYSON, Sweetbread Patties, MISS WILHELMINE REITZ,

POULTRY.

Boiled Chicken, MRS. EDWIN C. BURLEIGH Jambolaya, MISS KATHARINE L. MINOR, Chicken Livers, en MRS. COL. JAMES A. MULLIGAN, Brocuhette, with Bacon, Pollo con Arroz, SENORA DON MANUEL CHAVES, Pollo con Tomates, SENORA DON MANUEL CHAVES, Tamales de Chile, SENORA DON MANUEL CHAVES, Coquilles de Voloille, MISS JOSEPHINE SHAKSPEARE, Croquettes MRS. L. C. GILLESPIE, Chicken Croquettes, MRS. SARAH H. BIXBY, Curry of Chicken in Puffs, SENORA TERESA A. DE SYMINGTON, Pilauf, MISS FLORIDE CUNNINGHAM, Fricassee Chicken, MRS. HELEN C. BRAYTON, A Good Roast Turkey, MRS. HELEN A. PECK, Dressing for Turkey. MRS. W. H. FELTON, How to Cook Chestnuts, MISS ELOISE L. ROMAN,

GAME.

Wild Duck in Maryland, MRS. WILLIAM REED, Snipe and Woodcock Broiled MRS. RUFUS S. FROST, on Toast, Prairie Chicken, MRS. E. S. THOMSON,

VEGETABLES.

Vegetable Oyster, MRS. GOVERNOR BAGLEY, Cauliflower with Tartar MRS. MYRA BRADWELL, Sauce, Scalloped Potatoes, MRS. BERIAH WILKINS, Escalloped Sweet Potatoes, MRS. P. B. WINSTON, Potato Puff, MRS. H. F. BROWN, Potato Croquettes, MRS. FRANCES P. BURROWS, Potatoes--Mashed, MRS. E.J.P. HOWES, Boston Baked Beans, MRS. ELIZABETH C. LANGWORTHY, Lima Beans, MRS. MARIAM D. COOPER, Baked Tomatoes, MRS. GOVERNOR RICKARDS, Baked Tomatoes, MRS. AUGUSTA TRUMAN, Stewed Tomatoes, MISS MARY H. KROUT, Beets, MRS. GOVERNOR JOHN M. STONE, Parsnips--Stewed, MRS. M. R. LEE, Stuffed Green Peppers, MRS. ALICE B. CASTLEMAN, Corn Oysters, MRS. JOHN S. BRIGGS, Fried Egg Plant, MRS. LILY ROSECRANS TOOLE, Macaroni--Good, MRS. SAM S. FIFIELD Rice as a Vegetable, MRS. CHARLES H. OLMSTEAD Cranberries, MRS. LANA A. BATES

EGGS.

Plain Omelet with MRS. L. BRACE SHATTUCK Eight Eggs, Green Corn Omelet, MRS. FRANCES P. BURROWS Omelet with Ham, MRS. NAOMI T. COMPTON Omelet--Plain, MISS MARY E. BUSSELLE Stuffed Eggs, MRS. RALPH TRAUTMANN Deviled Eggs for Luncheon MRS. ISABELLA LANING CANDEE or Picnics, Escalloped Eggs, MRS. HELEN A. PECK How to Take Egg, MRS. NAOMI T. COMPTON

SALAD.

Lobster Salad, MRS. CHARLES PRICE Chicken Salad, MRS. A. M. PALMER Southern Chicken Salad, MRS. CHARLES J. MCCLUNG Chicken Salad, MRS. MARGARET M. RATCLIFFE Vegetable Salad, MRS. FLORENCE H. KIDDER String Bean Salad, MRS. CAROLINE E. DENNIS Excellent Potato Salad, MRS. GENEVIEVE M. GUTHRIE Tomato Salad, MRS. MIRA B. F. LADD Tomato Salad, MISS MARY CREASE SEARS Cabbage Salad, MRS. THERESA J. COCHRAN Fish Salad, MRS. MARY C. BELL Salad Dressing, MISS LORAINE PEARCE BUCKLIN

DOUGHNUTS AND FRITTERS.

Famous Doughnuts, MISS FRANCES E. WILLARD Raised Doughnuts, MRS. ELLEN M. CHANDLER Doughnuts, MRS. LAURA E. HOWEY Doughnuts, MISS ANNIE M. MAHAN Callas, MRS. BELLE H. PERKINS Apple Fritters, MRS. M. P. HART Corn Fritters, MRS. E. V. MCCONNELL Clam Fritters, MRS. SALLIE S. COTTEN White Corn Meal Cakes MRS. SARAH S. C. ANGELL, for Breakfast Corn Griddle Cakes or Old MISS LILY IRENE JACKSON Virginia Slap Jacks, Fried Mush, MRS. GEORGE HOXWORTH Superior Waffles, MRS. MARY B. P. BLACK Mexican Enchiladas, MRS. FRANC LUSR ALBRIGHT

PRESERVES.

Tomato Conserve, MRS. CAROLINE E. DENNIS Orange Marmalade, MRS. GOVERNOR OGLESBY Compote of Apples, MRS. HATTIE E. SLADDEN Steamed Peaches, MRS. W. NEWTON LINCH, Quince Preserves, MRS. M. P. HART, Watermelon Preserves, MRS. H. K. INGRAM, Blackberry Jam, MRS. MARY S. MCNEAL, Canned Spiced Blackberries, MRS. H. J. PETO, Spiced Green Grapes, MRS. GEORGE A. MUMFORD, Orange Jelly, MRS. THERESA J. COCHRAN, Currant Jelly, MRS. M. P. H. BEESON, Crab Apple Jelly, MRS. GENEVIEVE M. GUTHRIE,

PICKLES AND CATSUP.

Pickled Onions, MRS. HARRIET A. LUCAS, Oil Pickles, MRS. IDA M. BALL, Mixed Pickles, MRS. SAM. S. FIFIELD, Cucumber Pickles, MRS. PARTHENIA P. RUE, Green Cucumber Pickle, MRS. CORA PAYNE JACKSON, Ripe Cucumber Pickle, MISS MARY ELLIOTT MCCANDLESS, Gooseberry Catsup, MRS. AMEY M. STARKWEATHER, Cabbage Pickle, MRS. CARRINGTON MASON, Picalilly, MRS. ELLA KAY MILLER, Sweet Pickled Peaches, MRS. NELLIE B. PLUMER, Chow-Chow Pickles, MRS. H. K. INGRAM, Mustard Chow-Chow, MRS. ALICE B. CASTLEMAN, Chow-Chow, MISS MARY ELLIOTT MCCANDLESS,

CHEESE.

Cheese Fonda, MISS HATTIE T. HUNDLEY, Cheese Sticks, MRS. MARGARET M. RATCLIFFE,

PIES.

Lemon Pie, MRS. L. M. N. STEVENS Ideal Lemon Pie, MRS. IDA L. TURNER Lemon Pie, MRS. VIRGINIA. C. MEREDITH Lemon Pie, MISS LUCIA B. PEREA Pumpkin Pie, MRS. FRANCES C. HOLLEY Apple Custard Pie, MRS. ANNIE L. Y. ORFF Cream Pie, MRS. M. K. LEE Cream Pie, MRS. LOUISE CAMPBELL Apple Pie, MRS. ALICE VINEYARD BROWN Pie Crust, MRS. ANNIE L. Y. ORFF Mince Meat, MRS. MARCIA LOUISE GOULD Mince Meat, MRS. LAURA P. COLEMAN

PUDDING.

Graham Christmas Pudding, MRS. ROLLIN A. EDGERTON Graham Pudding, MRS. GEORGE A. MUMFORD Lady Ross Fig Pudding, MRS. WM. P. LYNDE Alexandre Pudding, MRS. M. D. THATCHER Plum Pudding, MRS. FLORENCE H. KIDDER English Plum Pudding, MRS. PHOEBE M. HARTPENCE English Plum Pudding, MRS. S. W. MCLAUGHLIN Vegetable Plum Pudding, MISS MARY E. BUSSELER Plum Pudding, MRS. HELEN C. BRAYTON Christmas Plum Pudding, MRS. ALICE J. WHALEN Cherry Pudding, MRS. LOUISE L. BARTON Bread and Butter Pudding, MRS. NANCY HUSTON BANKS Delicate Indian Pudding, MRS. S. W. MCLAUGHLIN Baked Indian Pudding, MRS. MARIAN D. COOPER Prune Roll, MRS. CLARK WARING Prune Pudding, MRS. HATTIE E. SLADDEN Prune Pudding, MRS. MARY S. MCNEAL Prune Pudding, MRS. JOHN R. WILSON Bread Pudding, MRS. KATE CANTHON MCDANIEL Chocolate Pudding, MISS MARY B. HANCOCK Danish Pudding, MISS MARY B. HANCOCK Delicious Pudding, MRS. ELIZABETH C. LANGWORTHY Suet Pudding, MRS. HELEN M. BARKER Suet Pudding, MRS. LEANDER STONE Queen Pudding, MRS. L. C. GILLESPIE Steam Pudding, MRS. JOHN S. BRIGGS Steam Pudding, MRS. CLARA L. MCADOW Baked Huckleberry Pudding, MRS. NELLIE B. PLUMER Minnie's Lemon Pudding, MRS. H. J. PETO Cup Pudding, MRS. MARIE J. GASTON Italian Roll, MRS. F. H. DANIELL Chaperone Pudding, MRS. ANNIE L. Y. ORFF Apple Pudding, MRS. IDA L. TURNER Baked Apple Dumpling, MRS. SCHUYLER COLFAX Foam Sauce, MRS. CARRINGTON MASON

CAKE.

Sponge Cake, MRS. ISABELLA BEECHER HOOKER Sponge Cake, MRS. MARTHA A. GRIGGS Sponge Cake, MRS. MARIE J. GASTON North Dakota Sponge Cake, MRS. ALICE VINEYARD BROWN Chaperone Sponge Cake, MRS. ANNIE L. Y. ORFF New Engl'd Raised MISS FRANCES S. IVYS Loaf Cake, French Loaf Cake, MRS. MARTHA A. GRIGGS Grandmother's Bread Cake, MRS. MARY C. BELL Old Virginia Bread Cake, MRS. KATHERINE S. G. PAUL Bread Cake, MRS. CLARA L. MCADOW Corn Starch Cake, MRS. CLARA L. MCADOW Exposition Orange Cake, MRS. S. E. VERDENAL Orange Cake, MRS. FRANCES WELLES SHEPARD Angel Food, MRS. MARY C. HARRISON Angel Cake, MRS. DANIEL HALL Sunshine Cake, MRS. DANIEL HALL Election Cake, MRS. HELEN C. BRAYTON Connecticut Election Cake, MRS. VIRGINIA T. SMITH Almond Cream Cake, MRS. FLORA BEALL GINTY Velvet Cake, MRS. SALLIE S. COTTEN Caramel Cake, MRS. JAMES R. DOOLITTLE, JR. A Caramel Cake, MRS. FRANC LUSE ALBRIGHT Roll Jelly Cake, MRS. FLORA BEALL GINTY Chocolate Cake, MRS. RALPH TRAUTMANN Georgia's Cake, MRS. CLARE WARING Chess Cake, MRS. CARRINGTON MASON Fruit Cake, MRS. A. K. DELANEY, English Fruit Cake, MRS. PHOEBE M. HARTPENCE, Fruit Cake, MRS. M. P. H. BEESON, Fruit Cake, MRS. HESTER A. HANBACK, Sally White Cake, MRS. FLORENCE H. KIDDER, Delicate Cake, MRS. JOHN A. LOGAN, Delicate Cake, MRS. HARRIET T. UPTON, White Cake, MRS. GOVERNOR JOHN M. STONE, Walnut Cake, MRS. FRANCKS C. HOLLEY, Nut Cake, MISS JOSEPHINE SHAKSPEARE, Nut Cake, MRS. MINNA G. HOOKER, Nut Cake, MRS. ALICE HOUGHTON, Pecan Cake, MRS. RUSSELL B. HARRISON, Cake Made with Cream, MRS. SARAH H. BIXBY, Cream Frosting, MRS. MARY PAYTON, Almond Icing, MRS. LANA A. BATES, Soft Gingerbread, MRS. IDA M. BALL, Columbian Ginger Cake, MRS. S. E. VERDENAL, Gingerbread, MRS. SAM. S. FIFIELD, Soft Gingerbread, MRS. MARY K. KINDER, Loaf Ginger Cake, MRS. A. K. DELANEY,

COOKIES.

Hermits or Fruit Cookies, MRS. SUSAN G. COOKE, Cookies, MISS LILY IRENE JACKSON, "Corinita" Cookies, MISS LUCIA B. PEREA, Cookies, MRS. ROBT. B. MITCHELL, Ginger Cookies, MRS. CLARA I. MCADOW, Ginger Snaps, MRS. SAM. S. FIFIELD, French Jumbles, MRS. E, S. THOMPSON, Sand Tarts, MISS ELOISE L. ROMAN, Lady Fingers, MRS. M. D. OWINGS,

DESSERTS.

Pineapple Sponge, MRS. MATILDA B. CARSE, Pineapple Soufflé, MRS. JAMES K. DEANE, Peach Sponge, MRS. JOSEPH C. STRAUGHAN, Hamburg Cream, MRS. IDA M. BALL, Chocolat Moussé, MISS JOSEPHINE SHAKSPEARE, Chocolat Soufflé, MRS. ALICE HOUGHTON, Chocolat Meringue, MRS. KATHERINE S. G. PAUL, Bavarian Cream, MRS. ALICE J. WHALEN, Gelatine Cream, MISS MARY ELLIOTT MCANDLESS, Nob Hill Pudding, MISS LIDA M. RUSSELL, Apple Charlotte, MRS. JOHN A. LOGAN, Charlotte de Russe, MRS. CHARLES PRICE, Charlotte Russe, MRS. MARCIA LOUISE GOULD, Charlotte Russe, MRS. SUSAN W. BALL, Charlotte Russe, MRS. GEORGE W. LAMAR, Strawberry Blanc Mange, MRS. BENEDETTE B. TOBIN, Snow Pudding, MRS. SUSAN G. COOKK, Wine or Gelatine Jelly, MRS. CABRINGTON MASON, Fruit Jelly, MISS WILHELMINE REITZ, A Dainty Dessert, MRS. SOLOMON THATCHER, JR., Tamales de Dolce, SEÑORA DON MANUEL CHAVES, A Cheap Dessert, MRS. KATY CANTHON MCDANIEL, Bananas in Jelly, MRS. GOVERNOR RICKARDS, Almond Blanc Mange, MRS. BENEDETTE B. TOBIN, Floating Island, MRS. ROSINE RYAN, Boiled Custard, MRS. CHARLES I. MCCLUNG, Snow Balls, MRS. NANCY HUSTON BANKS, Lemon Custard, MRS. IDA M. BALL,

ICE CREAM.

Fruit Cream, MRS. H. F. BROWN, Caramel Ice Cream, MRS. LILY ROSENCRANS TOOLE, Tutti Frutti Ice Cream, MRS. J. MONTGOMERY SMITH, Vanilla Ice Cream, MRS. MARY C. HARRISON, Maraschino Ice Cream, MISS MARY ELLIOTT MCCANDLESS,

CANDY.

Chocolate Caramels, MRS. CARRINGTON MASON, Fudges, MRS. J. MONTGOMERY SMITH, Cream Candy, MRS. MARY PAYTON,

PUNCH.

Romaine, MRS. POTTER PALMER, Roman Punch, MRS. JOHN R. WILSON. Kirsch Punch, CARRIE V. SHUMAN, Apricot Sorbet, MRS. M.D. OWINGS, Pineapple Sherbet, MRS. GOVERNOR EDWIN C. BURLEIGH, Orange Water Ice, MRS. THEO. F. ARMSTRONG, Orange Frappée, MISS ANNIE M. MAHAN,

BEVERAGES.

Egg Nogg, MRS. W. W. KIMBALL, Our Grandmother's Syllabub, MRS. SARAH S. C. ANGELL, Claret Punch, MRS. FRONA EUNICE WAIT, Beef Tea for Children, MRS. IDA M. BALL,

CHAFING DISH.

Lobster à la Newburg, MISS MARY CREASE SEARS, Omelet, MRS. MARY S. LOCKWOOD, Welsh Rarebit, MRS. COL. JAMES A. MULLIGAN, Shrimp à la Newburg, MRS. HARRIET T. UPTON, Chicken with Currie, MRS. I. L. REQUA, Fresh Mushrooms à la Crème, MRS. FRANCIS B. CLARKE, Mock Terrapin, MRS. MARGARET BLAINE SALISBURY,