by the ,,cwru ,preservation ,department ,digital ,library ,,favorite ,,dishes ,a ,,columbian ,,autograph ,,souvenir ,,cookery ,,book4 ,,over ,,three ,,hundred ,,autograph ,,recipes1 ,,and ,,twenty-,,three ,,portraits1 ,,contributed ,,specially ,,by ,,the ,,board ,,of ,,lady ,,managers ,,of ,,the ,,world',s ,,columbian ,,exposition ,,compiled ,,by ,,carrie ,v4 ,,shuman1 ,,chicago1 #ahic ,favorite ,dishes is due to the fact that the noble women who have labored for the best interests of mankind and womankind1 in the development of the ,women's ,department of the ,world's ,columbian ,exposition1 found time to contribute this collection of recipes1 as a means of enabling the compiler to open an additional avenue for women to provide the necessary funds to pay the expenses of a visit to the ,exposition4 ,the compiler is most happy to congratulate the ,lady ,managers and ,lady ,alternates of every ,state and ,territory of the ,united ,states1 including ,alaska1 upon the fact that their prompt responses to the statement of the object of this publication bring them together in this place as the exponents of the ,art of ,cookery1 at this stage of its best development in this country1 and as cheerful assistants of women who need the encouragement and blessings of their more fortunate sisters4 ,it is to be regretted that all of the letters of commendation cannot be published1 but as they would alone constitute a fair sized volume1 only a few have been inserted4 ,,tea ,tastes differ as to which of the many kinds of tea is the best1 and yet the general use of ,english ,breakfast and ,oolong warrants the recommending of these two teas as standard4 ,the ,chinese have taught us the correct idea of tea drinking2 to have it always freshly made1 with the water boiling1 and to steep the leaves at table4 ,the tea table can be easily equipped now with a boiler in silver or brass1 with alcohol lamp underneath2 a tea caddy in china or silver1 with teapot and cups before the hostess4 ,no set formula can be prescribed for quantity to each cup1 but it averages one-half teaspoon of tea leaves4 ,heat teapot by pouring in some hot water1 let it stand a few moments and empty in a bowl for hot water on the table4 ,place tea leaves required in the pot1 pour in boiling water1 instantly replace the lid and let it steep a few minutes4 ,it is then ready to serve4 ,use a small amount of sugar and no cream1 as both cream and sugar detract from the correct flavor of tea4 ,for ,five ,o'clock ,tea a teaball is recommended4 ,the teaball is convenient at all times1 but especially upon an occasion when guests are coming and going4 ,keep the water on tea table constantly boiling and the teaball partly filled with tea leaves4 ,a cup of tea can then be brewed quickly by dropping the ball into the cup1 pouring boiling water over it1 holding it in the cup 7slightly moving the teaball around through the water71 until the color is satisfactory to the drinker's taste4 ,in this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved4 ,if agreeable to the taste1 a slice of lemon can be added to each cup and a few drops of arrack to make tea la ,russe4 ,,chocolate ,to make good ,chocolate is not easy4 ,one's own taste must be the guide regarding strength4 ,soften and smooth the chocolate with cold water in a jar on the range2 pour in boiling water1 then add milk1 stirring constantly4 ,serve as soon as it boils4 ,when each cup is filled with the chocolate1 place two tablespoons of whipped cream on top4 ,,cocoa ,cocoa has the same flavor as chocolate1 but it is richer and more oily4 ,when made from the ground it can be prepared at the table1 but it is better boiled a short time in water and thinned with hot milk4 ,made from the shells it requires a longer boiling4 ,first wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water4 ,boil for one hour and a half2 strain and add one quart of milk1 also a few drops of the essence of vanilla4 ,when it comes to a boil take immediately from the fire and serve4 ,,coffee ,the standard mixture of coffee is ,java and ,mocha2 two-thirds ,java and one-third ,mocha1 the former giving the strength1 the latter the flavor4 ,after roasting it should be kept in an air-tight can4 ,grind only so much each time as may be required4 ,to one cupful of ground coffee add one beaten egg and four tablespoons of cold water2 mix thoroughly in coffee pot and pour in one quart of boiling water4 ,stir the coffee until it boils1 then place it on the back of the stove where it will simmer for ten minutes4 ,add a dash of cold water2 wait a moment1 then pour off carefully into silver coffee pot1 which has been standing with hot water in it4 ,filippini's recipe for ,black ,coffee is as follows3 ,take six scant tablespoonfuls of coffee beans and grind them in a mill4 ,have a well cleaned ,french coffee pot2 put the coffee on the filter with the small strainer over1 then pour on a pint and a half of boiling water1 little by little1 recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly4 ,when all the water is consumed1 put on the cover and let it infuse slightly1 but on no account must it boil4 ,serve in six after-dinner cups4 ,coffee should never be prepared more than five minutes before the time to serve4 ,,bread ,,steamed ,,brown ,,bread4 7,a ,,la ,,oakland ,,farm47 ,from ,,mrs4 ,,virginia ,c4 ,,meredith1 of ,indiana1 ,vice ,chairman ,executive ,committee1 and ,lady ,manager4 ,it gives me great pleasure to send you an excellent recipe for steamed brown bread for your ,colombian ,autograph ,cook ,book4 ,i have great sympathy with your plan1 and sincerely hope that the ladies of our ,board will respond cheerfully to your requests4 ,very sincerely1 ,one cupful of sweet milk2 one cupful of sour milk2 two cupfuls of corn meal2 one cupful of wheat flour2 one-half cupful of ,new ,orleans molasses2 one teaspoonful of soda4 ,steam three hours4 ,,light ,,bread4 ,from ,,mrs4 ,,governor ,,james ,p4 ,,eagle1 of ,arkansas1 ,president of ,state ,board and ,lady ,manager4 ,take one teacup of boiling water2 stir in corn meal to make a stiff mush2 let stand over night in moderately warm place4 ,then take one cup of fresh milk and one of warm water and heat together to a simmer and add to this the prepared mush1 one tablespoonful of sugar and one teaspoonful of salt4 ,to these ingredients add a little flour at a time1 until you make a stiff batter4 ,place all in a milk- warm vessel of water1 place near fire and keep warm until it rises-- about six hours4 ,to this yeast add flour to make a stiff dough1 using one tablespoon of lard and a little salt4 ,keep warm till it rises and bake about an hour and a half4 ,,franklin ,,gems4 ,from ,,mrs4 ,l4 ,m4 ,n4 ,,stevens1 of ,maine1 ,lady ,manager4 ,mix one-half pint of milk and one-half pint water1 into which stir ,franklin flour until about as thick as pancakes4 ,pour into a very hot1 well buttered gem pan and bake in a quick oven4 ,,baking ,,powder ,,biscuit4 ,from ,,mrs4 ,,rollin ,a4 ,,edgerton1 of ,arkansas1 ,secretary of ,state ,board1 and ,lady ,manager4 ,to one quart of flour add two teaspoons of baking powder1 one more of salt1 and a tablespoon of lard2 mix with sweet milk sufficient to roll out on board without sticking2 cut with biscuit tin and bake quickly in hot oven4 ,,french ,,rolls4 ,from ,,mrs4 ,,sallie ,,howard ,,bush1 of ,alabama1 ,alternate ,lady ,manager ,one and one-half lbs4 of flour2 four oz4 of butter2 one-half teacup of sweet milk2 one-half cake of yeast2 one teaspoonful of salt2 four eggs beaten very light and added last4 ,set to rise and bake as other rolls4 ,,risen ,,muffins4 ,one quart of flour2 one pint of sweet milk2 one cake of yeast2 three eggs2 one teaspoonful of butter and one of sugar2 one teaspoonful of salt4 ,the yeast must be dissolved in a little of the milk4 ,if desired for breakfast1 they must be made the night before2 if for tea1 set them to rise about #aa o'clock in the morning4 ,when well risen1 put them in the tin muffin rings that come especially for them and place in a moderately warm position1 letting them stand about an hour before putting in to bake4 ,,breakfast ,,rolls4 ,from ,,miss ,,meta ,,telfair ,,mclaws1 of ,georgia1 ,alternate ,lady ,manager4 ,take one-half cake of best yeast and dissolve in half a cup of tepid water4 ,pour this on some sifted flour--about half a pint in quantity-- to which must be added more tepid water 7or milk1 if you like7 until a thick batter is produced4 ,add to this batter a pinch of salt and a little sugar4 ,cover well with a thick cloth and set in a warm place to rise4 ,in the morning add lard and enough flour to make a stiff dough4 ,now make into roll shape and arrange them in a tin pan4 ,set the rolls under the stove or near it until they rise again1 before putting them in the oven to bake4 ,rolls should be made of best flour and the batter should be put in some earthen vessel when set to rise4 ,,pocket-,,book ,,rolls4 ,from ,,mrs4 ,,ida ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,one pint milk2 one-half pint boiling water2 salt and flour enough to make a sponge2 one-half cake of compressed yeast4 ,rise for about two hours4 ,then add the white of one egg 7beaten72 mixed butter and lard the size of an egg2 one teaspoonful sugar4 ,stiffen with flour2 make out into thick sheets of dough2 cut out with a circular cutter2 fold one edge of the biscuit1 so cut1 toward the center1 putting a small piece of butter under the overlapping edge of dough4 ,put biscuit in pans to rise1 and when light1 bake in a quick oven4 ,,potato ,,rolls4 ,from ,,mrs4 ,,theo4 ,f4 ,,armstrong1 of ,delaware1 ,alternate ,lady ,manager4 ,one and one-half teacup of mashed white potatoes2 one-half teacup of melted lard2 one and one-half teaspoon of salt2 one teacup of yeast2 two eggs2 one tablespoon of sugar4 ,this is the sponge4 ,set to rise about nine o'clock in the morning2 when light1 put in enough flour to make a soft dough2 then let it rise again2 when light1 roll out thick and cut in round cakes2 put in pan and lighten again2 bake in quick oven4 ,,graham ,,gems4 ,from ,,mrs4 ,,louise ,,campbell1 of ,new ,mexico1 ,alternate ,lady ,manager4 ,four cups graham flour2 one tablespoon of sugar2 pinch of salt2 one teaspoon of soda1 which dissolve in buttermilk2 mix with buttermilk into a stiff batter2 put into hot gem irons and bake in a quick oven4 ,,corn ,,cake4 ,from ,,miss ,,hattie ,t4 ,,hundley1 of ,alabama1 ,lady ,manager4 ,one pint of milk2 half a pint of ,indian meal2 four eggs2 a scant tablespoonful of butter2 salt2 and one teaspoonful of sugar4 ,pour the milk boiling on the sifted meal4 ,when cold1 add the butter 7melted71 the salt1 the sugar1 the yolks of the eggs1 and1 lastly1 the whites1 well beaten4 ,bake half an hour in a hot oven4 ,it is very nice baked in iron or tin gem pans1 the cups an inch and a half deep4--,mrs4 ,henderson's ,cook ,book4 ,,bachelors' ,,corn ,,pone4 ,from ,,mrs4 ,,mary ,b4 ,p4 ,,black1 of ,west ,virginia1 ,alternate ,lady ,manager4 ,one pint sifted corn meal2 one pint buttermilk 7or other sour milk or cream72 two eggs1 beaten separately2 tablespoonful of butter and lard 7half and half72 little salt1 and scant teaspoonful baking soda4 ,pour the buttermilk into the sifted corn meal1 stirring until smooth1 retaining a small quantity 7half teacupful7 of buttermilk to dissolve soda2 add yolks of eggs1 well beaten2 then soda1 having dissolved the same in the retained buttermilk1 mixing well1 while it effervesces2 then lard and butter1 either melted or cut into shreds2 lastly1 white of eggs1 beaten to stiff froth4 ,bake in shallow pan1 #bj or #be minutes4 ,,corn ,,bread4 ,from ,,mrs4 ,t4 ,j4 ,,butler1 of ,arizona1 ,lady ,manager4 ,one cup of corn meal2 one half cup of sugar2 one cup of sweet milk2 one and one-half spoonfuls baking powder2 flour enough to make a stiff batter4 ,bake in a quick oven4 ,,corn ,,meal ,,muffins4 ,from ,,mrs4 ,,parthenia ,p4 ,,rue1 of ,california1 ,lady ,manager4 ,one teacupful of corn meal2 one and one-half teacupfuls of flour2 two teaspoonfuls yeast powder2 two tablespoonfuls sugar2 one tablespoonful of butter2 one and one-half teacupfuls of milk2 one egg or two yolks of eggs4 ,,baked ,,corn ,,bread4 ,from ,,mrs4 ,,minna ,g4 ,,hooker1 of ,,vermont1 ,alternate ,lady ,manager4 ,one teacup cream2 one-quarter teaspoon soda2 one cup flour2 butter size of a walnut2 one cup sugar2 one cup ,indian meal2 one egg4 ,granulated meal is the best4 ,,steamed ,,brown ,,bread4 ,from ,,mrs4 ,e4 ,v4 ,,mcconnell1 of ,north ,dakota1 ,lady ,manager4 ,two cups corn meal2 one cup flour2 two cups sweet milk2 one cup sour milk2 two-thirds cup molasses2 two teaspoons 7even7 soda2 one tablespoon salt4 ,steam constantly for three hours4 ,,raised ,,brown ,,bread4 ,from ,,mrs4 ,,ellen ,m4 ,,chandler1 of ,vermont1 ,lady ,manager ,three pints corn meal2 two pints shorts1 or coarse flour2 three- quarters cup yeast2 one and one-half cups molasses2 one and one- eighth quarts warm water4 ,let rise until it cracks on top4 ,steam six hours and bake slowly one hour4 ,if wheat shorts cannot be procured1 use one pint rye and one and one-half pints graham flour4 ,,boston ,,brown ,,bread4 ,from ,,mrs4 ,,governor ,,james ,p4 ,,eagle1 of ,arkansas1 ,president of ,state ,board1 and ,lady ,manager4 ,one pint of bread sponge2 one cup of warm water2 three-fourths cup of molasses1 in which is stirred one-half teaspoon of soda3 one large teaspoonful of salt4 ,stir in sufficient quantity of graham flour to make a stiff batter1 put in mould and let rise till quite light and then bake in moderate oven one hour4 ,,strawberry ,,short ,,cake4 ,from ,,mrs4 ,,governor ,,edwin ,c4 ,,burleigh1 of ,maine1 ,second ,vice ,president1 ,board of ,lady ,managers4 ,mix a dough nearly as you would for cream-tartar biscuits1 only put considerable shortening in4 ,roll thin2 bake in a pan2 when done1 split it and put the berries 7mashed in sugar7 between4 ,whipped cream over the top makes it very nice4 ,,strawberry ,,short ,,cake4 ,from ,,mrs4 ,,augusta ,,truman1 of ,california1 ,alternate ,lady ,manager-at-,large4 ,hull and rinse one quart of perfectly ripe berries2 put in a bowl with one large cup of granulated sugar2 cut--do not mash--with a silver spoon and set away in the ice-box for two hours4 ,make a rich biscuit dough1 adding double quantity of butter2 roll out one inch thick and bake in a deep pie-plate4 ,when done1 split quickly with a silver knife1 using the knife as little as possible2 spread the berries on the lower section and cover with the upper2 sift on some fine sugar and serve immediately1 as this recipe is for hot short cake4 ,,orange ,,short ,,cake4 ,from ,,mrs4 ,m4,d4 ,,owings1 of ,washington1 ,lady ,manager4 ,orange shortcake is very nice4 ,the only difficulty to overcome in making this toothsome dish is to get rid of the white fibers which intersect the pulp of the orange1 and this is1 after all1 a very easy matter4 ,to prepare the oranges1 simply cut them in half1 without peeling1 and take out the lobes precisely as when eating an orange with a spoon4 ,the shortcake is mode like very short1 soft biscuit and baked in a round tin in a quick oven4 ,when it is done1 split it1 sprinkle sugar over the prepared oranges1 put a layer on the under crust1 replace the upper part1 upon which put more of the prepared oranges and serve at once with cream4 ,,sally ,,lunn4 ,from ,,mrs4 ,,margaret ,m4 ,,ratcliffe1 of ,arkansas1 ,alternate ,lady ,manager4 ,one pint of milk2 three eggs1 well beaten2 salt2 one large spoon of butter2 half a teacup of yeast1 and as much flour as will make a thick batter4 ,pour into a cake pan and place in a warm spot to rise4 ,bake in moderate oven4 ,when done1 cut with sharp knife crosswise twice1 pouring over each part drawn butter4 ,replacing the parts1 cut then like cake1 serving at once while hot4 ,this is a great favorite with ,southerners4 ,,ham ,,toast4 ,from ,,mrs4 ,,rosine ,,ryan1 of4 ,texas1 ,lady ,manager-at-,large4 ,your enterprise commends itself to every woman who has the best interests of her sex uppermost in her thoughts4 ,among the happy recollections of my childhood1 luncheon ,ham ,toast stands out temptingly clear4 ,it was my mother's own1 and ,i give it in preference to several others that occur to me4 ,most cordially yours1 ,boil a quarter of a pound of lean ham2 chop it very fine2 beat into it the yolks of three eggs1 half an ounce of butter and two tablespoonfuls of cream2 add a little cayenne2 stir it briskly over the fire until it thickens2 spread on hot toast2 garnish with curled parsley4 ,,oat ,,meal ,from ,,mrs4 ,,george ,,huxworth1 of ,arizona1 ,alternate ,lady ,manager4 ,dampen the meal1 put it in a thin cloth and steam for thirty minutes4 ,keeps its flavor much better than when boiled4 ,,brewis4 ,from ,,mrs4 ,,frances ,e4 ,,hale1 of ,wyoming1 ,lady ,manager4 ,take half a loaf of ,boston brown bread2 break in small pieces2 put in an oatmeal kettle and cover with milk2 boil to a smooth paste1 about the consistency of oatmeal4 ,eat hot1 with sugar and cream4 ,nice breakfast dish4 ,,sandwich ,,dressing4 ,from ,,mrs4 ,,mariam ,d4 ,,cooper1 of ,montana1 ,alternate ,lady ,manager4 ,mix two tablespoons mustard with enough hot water to make smooth2 three tablespoons olive oil2 very little red or white pepper2 salt2 yolk of one egg2 mix with hand and net aside to cool2 warm to spread4 ,,oysters ,blue points are the only proper oysters to serve for luncheon or dinner4 ,they should always be served in the deep shell1 and if possible upon oyster plates1 but may be neatly served upon cracked ice1 covered with a small napkin1 in soup plates4 ,the condiments are salt1 pepper1 cayenne1 ,tabasco sauce1 and horse radish4 ,a quarter of lemon is also properly served with each plate1 but the gourmet prefers salt1 pepper1 and horse radish1 as the acid of lemon does violence to the delicious flavor of the freshly-opened bivalve4 ,clams should be served in precisely the same way4 ,,bouillon ,bouillon is made of beef1 and must be rich and nutritious4 ,take ten pounds of good clear beef cut from the middle part of the round4 ,wipe and cut the meat into pieces4 ,put this into one gallon of water and heat slowly2 skim just as the water begins to boil4 ,when this is done place the pot where it will simmer slowly for five or six hours4 ,one hour before removing add two blades of celery1 ten pepper corns1 six cloves1 small stick of cinnamon1 and salt4 ,should one prefer it plain1 do not put in the spices4 ,strain and cool4 ,before using1 take off all fat4 ,it is then ready to heat and serve in cups for luncheons and teas4 ,,soup ,the foundation of all excellent soup is a stock made from beef4 ,for a dinner company heavy soup is not so desirable as a good1 clear1 rich soup1 and ,i add a tried recipe from ,practical ,cooking and ,dinner ,giving1 called3 ,,amber ,,soup4 ,a large soup bone 7two pounds72 a chicken2 a small slice of ham2 a soup bunch 7or an onion1 two sprigs of parsley1 half a small carrot1 half a small parsnip1 half a stick of celery72 three cloves2 pepper2 salt2 a gallon of cold water2 whites and shells of two eggs1 and caramel for coloring4 ,let the beef1 chicken and ham boil slowly for five hours1 add the vegetables and cloves1 to cook the last hour1 having fried the onion in a little hot fat and then in it stuck the cloves4 ,strain the soup into an earthen bowl and let it remain over night4 ,next day remove the cake of fat on top2 take out the jelly1 avoid the settlings2 and mix into it the beaten whites of the eggs with the shells4 ,boil quickly for half a minute2 then1 removing the kettle1 skim off carefully all the scum and whites of the eggs from the top1 not stirring the soup itself4 ,pass through a jelly bag1 when it should be very dear4 ,reheat just before serving1 and add then a tablespoonful of caramel to give a rich color and flavor4 ,caramel--,take a cup of sugar and a tablespoon of water4 ,put in a porcelain kettle and stir constantly to prevent burning1 until it has a bright brown color4 ,then add a cup of water1 pinch of salt2 let it boil a few moments longer1 cool1 strain1 and put away in a close- corked bottle--and it is always ready for coloring the soup4 ,,mock-,,turtle ,,soup4 ,from ,,mrs4 ,,beriah ,,wilkins1 of ,district of ,columbia1 ,fifth ,vice ,president1 ,board of ,lady ,managers4 ,this soup should be prepared the day before it is to be served up4 ,one calf's head1 well cleaned and washed4 ,lay the head in the bottom of a large pot4 ,one onion2 six cloves2 ten allspice2 one bunch parsley2 one carrot2 salt to taste2 cover with four quarts of water4 ,boil three hours1 or until the flesh will slip easily from the bones2 take out the head2 chop the meat and tongue very fine2 set aside the brains2 remove the soup from the fire2 strain carefully and set away until the next day4 ,an hour before dinner take off all fat and set on as much of the stock to warm as you need4 ,when it boils drop in a few squares of the meat you have reserved1 as well as the force balls4 ,to prepare these1 rub the yolk of three hard boiled eggs to a paste in a wooden bowl1 adding gradually the brains to moisten them2 also a little butter2 mix with these two eggs1 beaten light2 flour your hands2 make this paste into small balls2 drop them into the soup a few minutes before removing from the fire4 ,a tablespoonful of browned flour and brown sugar for coloring2 rub smooth with the same amount of butter2 let it boil up well2 finish the seasoning by the addition of a glass of sherry4 ,serve with sliced lemon4 ,,julienne ,,soup4 ,from ,,mrs4 ,,susan ,r4 ,,ashley1 of ,colorado1 ,sixth ,vice ,president1 ,board of ,lady ,managers4 ,the day before needed1 put two pounds of beef cut from the lower part of the round1 into two quarts of cold water and let come slowly to the boil1 skimming carefully until perfectly clear4 ,when this point is reached1 add a small onion1 two stalks of celery1 two cloves1 and keep at the boiling point for seven hours2 then strain into an earthen bowl and let cool until next day4 ,a half hour before needed1 skim off all the fat1 add pepper and salt to taste2 also a half pint of mixed vegetables which have been cooked in salted water and cut in uniform dice shape4 ,let come to a boil1 and serve4 ,,noodle ,,soup4 ,from ,,mrs4 ,,frona ,,eunice ,,wait1 of ,california1 ,alternate ,lady ,manager4 ,to make a good stock for noodle soup1 take a small shank of beef1 one of mutton1 and another of veal2 have the bones cracked and boil them together for twenty-four hours4 ,put with them two good sized potatoes1 a carrot1 a turnip1 an onion1 and some celery4 ,salt and pepper to taste4 ,if liked1 a bit of bay leaf may be added4 ,when thoroughly well- done1 strain through a colander and set aside until required for use4 ,for the noodles1 use one egg for an ordinary family1 and more in proportion to quantity required4 ,break the eggs into the flour1 add a little salt1 and mix into a rather stiff dough4 ,roll very thin and cut into fine bits4 ,let them dry for two hours1 then drop them into the boiling stock about ten minutes before serving4 ,,corn ,,soup4 ,from ,,mrs4 ,m4,d4 ,,thatcher1 of ,colorado1 ,lady ,manager4 ,one large fowl1 or four pounds of veal 7the knuckle or neck will do74 ,put over fire in one gallon of cold water1 without salt4 ,cover tightly and simmer slowly1 until the meat will slip from the bones1 not allowing it to boil all the strength out1 as the meat can be made into a nice dish for breakfast or luncheon1 by reserving a cupful of the liquor to put with it in a mince on toast1 or a stew4 ,strain the soup to remove all bones and bits of meat4 ,grate one dozen ears of green corn1 scraping cobs to remove the heart of the kernel 7or one can1 if prepared corn be used74 ,add corn to soup1 with salt1 pepper and a little parsley1 and simmer slowly half an hour4 ,just before serving1 add a tablespoonful of flour1 beaten very thoroughly with a tablespoon of butter4 ,serve very hot4 ,,celery ,,soup4 ,from ,,mrs4 ,,alice ,b4 ,,castleman1 of ,kentucky1 ,alternate ,lady ,manager4 ,put a veal bone to boil in one quart of water4 ,after skimming it well1 put in one pint of celery cut up very fine1 two tablespoonfuls of rice1 one onion1 one teaspoonful of celery salt4 ,let this boil till reduced to a pint4 ,take out the meat and pass the soup through a colander1 mashing and extracting as much of the puree as possible1 passing the stock through it two or three times4 ,boil a quart of milk separately2 rub two tablespoonfuls of flour in a half a cup of butter2 add this to the boiled milk2 after cooking it a few minutes1 add the milk to the celery puree and serve at once1 mixing milk and puree well4 ,,oyster ,,soup4 ,from ,,mrs4 ,,helen ,c4 ,,brayton1 of ,south ,carolina1 ,vice ,president of ,state ,board1 and ,lady ,manager4 ,take one hundred oysters and simmer in their liquor with allspice4 ,as the scum rises skim carefully4 ,strain off the liquor and add to it three-quarters lb4 butter and one-quarter lb4 flour1 rubbed to a cream4 ,let this boil and carefully stir in a quart of milk1 guarding against curdling and pour over the oysters4 ,,bisque ,,of ,,crab ,,or ,,crawfish4 ,from ,,mrs4 ,,belle ,h4 ,,perkins1 of ,louisiana1 ,president of ,state ,board1 ,lady ,manager4 ,boil one dozen crabs2 pick them in flaky pieces as much as possible2 remove the meat from the claws and the fat from the back4 ,reserve some of the nicest pieces and put them aside for the soup after it is done4 ,boil a chicken or veal bone2 put it into two quarts of cold water2 let it come to a boil and skim well1 adding a cup of rice2 let all boil together until the ingredients are reduced to one quart2 add an onion1 a piece of celery 7or a teaspoon of celery salt72 pass the stock and rice1 together with the other parts of the crab1 through a sieve2 mash the chicken or veal bone well1 and add some of the stock4 ,mash again and scrape from the bottom of the sieve1 obtaining all the puree possible2 add this to the broth1 together with the meat of the crabs4 ,let a pint of sweet cream come to a boil1 adding it to the soup just as it is being served2 also two tablespoons of butter1 celery salt and pepper4 ,,potato ,,puree4 ,from ,,mrs4 ,,james ,r4 ,,deane1 of ,california1 ,lady ,manager4 ,two pounds potatoes2 two ounces butter2 two tablespoonfuls chopped onions2 two tablespoonfuls chopped celery2 one quart milk2 one quart boiling water2 one-half cupful sago2 one-half teaspoonful pepper2 one teaspoonful salt4 ,wash1 peel and slice potatoes1 onions and celery4 ,melt the butter and add it to the vegetables1 stirring it for five minutes to keep it from browning or burning4 ,then add the boiling water4 ,when the vegetables are soft1 rub them through a sieve2 add the milk1 and when the soup is boiling1 add the sago1 a little at a time1 and cook until the sago looks clear4 ,stir the soup well and add seasoning the last4 ,,asparagus ,,soup4 ,from ,,mrs4 ,,laura ,p4 ,,coleman1 of ,colorado1 ,lady ,manager4 ,two quarts veal stock2 two bunches asparagus2 two cloves2 two onions2 three pepper corns2 a little parsley4 ,boil one hour and strain1 then add one pint whipped cream4 ,after dished1 season with salt to taste4 ,tapioca or celery may be substituted for asparagus4 ,,tomato ,,soup4 ,from ,,mrs4 ,,ida ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,one quart of canned tomatoes2 one quart of boiling water2 one small onion2 one carrot2 celery and parsley2 one teaspoonful salt4 ,boil slowly for three hours and strain4 ,add two tablespoonfuls sugar1 one tablespoonful butter1 two tablespoonfuls flour made into a paste with water and used as thickening4 ,,tomato ,,soup4 ,from ,,mrs4 ,e4 ,j4 ,p4 ,,howes1 of ,michigan1 ,lady ,manager4 ,take one-half dozen fresh tomatoes or a pint of canned1 and stew a half hour in a pint of water2 strain through a colander2 put the liquid on the fire2 stir in a teaspoonful of soda2 then add a pint of heated milk2 season with a little butter 7a dessertspoonful72 salt and pepper to taste1 and bring the whole to a boiling heat and serve hot4 ,,gumbo ,,fil ,from ,,mrs4 ,,anna ,m4 ,,fosdick1 of ,alabama1 ,lady ,manager4 ,cut up a chicken2 sprinkle with flour1 and fry in the vessel in which the gumbo is to be made4 ,when the chicken is nearly done1 chop an onion and fry with it4 ,pour on this three quarts of boiling water1 and let all boil slowly till the flesh leaves the bones of the chicken4 ,then add the liquor from the oysters1 two tablespoonfuls of tomato catchup1 and salt and pepper to taste4 ,let this boil a short time2 then add one hundred oysters4 ,do not allow them to boil more than two minutes4 ,remove the vessel from the fire1 and before pouring into the tureen1 sprinkle in two tablespoonfuls of fil4 ,serve always with rice4 ,to ,prepare ,fil for ,gumbo4--,gather sassafras leaves1 as late as possible in the season1 before they turn red4 ,dry them in the shade and open air4 ,when perfectly dry1 pound thorn1 sift the powder and bottle it ,keep tightly corked4 ,,gumbo ,,soup4 ,from ,,mrs4 ,,virginia ,t4 ,,smith1 of ,connecticut1 ,alternate ,lady ,manager4 ,fry three rather thin slices of salted pork2 and three large onions in the some fat4 ,fry also a chicken of medium size1 after which put pork1 onions1 chicken and a half pound of lean ham1 into a dinner kettle containing four quarts of boiling water4 ,when the mixture begins to boil1 add one quart of gumbo1 the corn cut from two ears1 three tomatoes1 and two ,,very small red peppers4 ,add boiling water as it needs and cook slowly five or six hours1 after which strain and serve with bread crunchers cut in dice4 ,,chicken ,,gumbo ,,with ,,oysters4 ,from ,,mrs4 ,,alice ,b4 ,,castleman1 of ,kentucky1 ,alternate ,lady ,manager4 ,take a young chicken or a half grown one2 cut up2 roll it in salt1 pepper and flour1 and fry it a nice brown1 using lard or drippings as if for a fricassee4 ,cut up a quart of fresh green okra and take out the chicken and fry the okra in the same lard4 ,when well browned1 return the chicken to the pot and boil4 ,add to it a large slice of ham--a quarter of a pound will be about right for this gumbo4 ,pour on to the chicken1 ham and okra half a gallon of boiling water and let it boil down to three pints4 ,ten minutes before serving1 pour into the boiling soup two dozen fine oysters1 with half a pint of their liquor2 let it come to a good boil and serve with well-boiled rice4--,la ,cuisine ,creole4 ,,okra ,,soup4 ,from ,,miss ,,florida ,,cuningham1 of ,south ,carolina1 ,lady ,manager4 ,two quarts of okra out very fine in three quarts of water1 in which put a large shank of beef1 and boil one hour4 ,then skim well and add two quarts of fresh tomatoes1 strained4 ,boil slowly and without ceasing for at least five hours4 ,season with salt to the taste when the tomatoes are put in1 and add black and cayenne pepper when ready to serve4 ,keep closely covered while cooking4 ,,black ,,bean ,,soup4 ,from ,,mrs4 ,m4 ,d4 ,,foley1 of ,nevada1 ,lady ,manager4 ,soak one coffee cup black turtle beans over night in cold water4 ,add water enough in the morning to cook thoroughly4 ,one hour before dinner rub through a sieve and stir in three pints plain beef stock4 ,season with salt1 pepper1 and a salt spoon each of cloven and allspice4 ,just before serving add a wine glass of port or sherry1 one small lemon thinly sliced and one hard boiled egg chopped fine4 ,,bean ,,soup4 ,from ,,mrs4 ,,anne ,b4 ,,patrick1 of ,colorado1 ,alternate ,lady ,manager4 ,take one can of ,boston baked beans4 ,remove all the pork and pour over the beans one quart of boiling water1 and let it boil slowly for one hour1 adding hot water from time to time to keep up the quantity4 ,mash the beans thoroughly and strain through a sieve1 heat again nearly to boiling and add one pint of hot 7not boiling7 cream2 add pepper and salt to taste4 ,,soup ,,regency4 ,from ,,mrs4 ,,isabella ,,beecher ,,hooker1 of ,connecticut1 ,lady ,manager4 ,the bones and remains of cold fowls1 such as turkey and chicken3 or game1 such as partridges1 woodcock1 etc42 two carrots2 two small onions2 one head of celery2 one turnip2 one-half tea cup pearl barley2 the yolks of three eggs1 boiled hard2 one-quarter pint of cream2 salt to taste1 and two quarts of common stock4 ,mode--,place the bones and remains of the fowls in the stew pan1 with the vegetables sliced2 pour over the stock and simmer for two hours2 skim off all the fat and strain it ,wash the barley and boil it in two waters before adding it to the soup2 finish simmering in the soup1 and when the barley is done take out half and pound the other half with the yolks of the eggs4 ,when well pounded1 rub it through a fine colander1 add the cream and the salt1 if necessary2 let it boil up once more and serve very hot1 putting in the barley that was taken out first4 ,time of cooking1 #c-a_/b hours4 ,seasonable from ,september to ,march4 ,sufficient for eight persons4 ,,pea ,,soup4 ,from ,,mrs4 ,,whiting ,s4 ,,clark1 of ,iowa1 ,lady ,manager4 ,cover a quart of green peas and a very small onion with hot water2 boil till soft enough to strain through a sieve4 ,cream two tablespoons of butter and one of flour and add to a quart of milk and coffee cup of cream4 ,boil all together and strain4 ,stir in whipped cream and serve with buttered toast cut in small squares4 ,,clam ,,chowder4 ,from ,,mrs4 ,,charles ,h4 ,,olmstead1 of ,georgia1 ,lady ,manager4 ,to one pint of clams add one quart of milk1 two onions1 chopped fine1 two tablespoonfuls of butter1 the yolks of two eggs rubbed in two tablespoonfuls of flour1 salt1 parsley1 cayenne pepper1 half teaspoonful allspice1 four hard-boiled eggs sliced1 and half pint sherry wine added when served4 ,cut the soft part of the clams in two pieces2 mince the tough part very fine and boil it one hour in a quart of water before adding the soft part2 after the soft part has boiled half an hour longer1 add the milk1 flour and other ingredients4 ,serve hot4 ,,clam ,,chowder4 ,from ,,miss ,,lida ,m4 ,,russell1 of ,nevada1 ,lady ,manager4 ,two large onions1 sliced and fried with one cup of finely chopped salt pork4 ,add to it three pints of boiling milk and juice of one can of clams1 in which has been cooked two large potatoes1 thinly sliced2 a pinch of red pepper2 salt2 two tablespoonfuls of flour1 rubbed smooth with one tablespoon of melted butter4 ,stir in clams1 heat well and serve at once4 ,,fish ,,soles ,,or ,,smelts ,,cooked ,,with ,,ma,,tre ,d',,hotel ,,sauce4 ,from ,,mrs4 ,,james ,r4 ,,deane1 of ,california1 ,lady ,manager4 ,skin the fish and cut flesh into filets2 put the skin and bones into a saucepan with water enough to cover them2 let this boil to make the stock for the gravy4 ,now wipe the filets dry and roll them up with the skin side inward to make them stand firm2 place the filets on a buttered baking tin1 first rolling them into bread crumbs4 ,when ready to cook1 squeeze over each filet about a teaspoonful lemon juice and put on each a piece of ,matre d',hotel butter2 cover with a buttered paper and cook about ten minutes4 ,to ,make ,matre d',hotel ,butter--,work one tablespoonful of butter to a cream2 squeeze in the juice of one-half a lemon2 one-quarter saltspoonful cayenne2 one tablespoonful finely chopped parsley4 ,put butter on ice to cool before using4 ,sauce for this ,dish--,two tablespoonfuls of butter1 melted2 two tablespoonfuls of flour1 stirred into the butter and cook for ten minutes4 ,then put in a small pinch of cayenne pepper and a cupful of fish stock and cook for ten minutes4 ,then put in juice of one-half lemon1 a tablespoonful of finely chopped parsley1 and just before serving put in two tablespoonfuls of cream4 ,,baked ,,shad4 ,from ,,mrs4 ,,mary ,r4 ,,kinder1 of ,delaware1 ,lady ,manager4 ,make a stuffing of bread crumbs1 butter1 salt1 pepper1 and an egg well beaten4 ,stuff the shad1 sew it up and bake in a quick oven4 ,serve with brown gravy1 mushroom1 or tomato ketchup4 ,,cubion4 ,from ,,mrs4 ,,anna ,m4 ,,fosdick1 of ,alabama1 ,lady ,manager4 ,cut a red-fish or red-snapper in pieces and fry brown4 ,while frying the fish1 in a separate vessel1 cut very fine and fry1 one onion and two cloves of garlic4 ,when brown1 add two tablespoonfuls of flour1 one pint of prepared tomatoes1 pepper and salt to taste1 a tablespoonful of ,worcestershire sauce1 and half a dozen whole cloves4 ,let this simmer for one-half hour1 then add one-half pint of wine4 ,pour over the fried fish1 and serve immediately4 ,,cod ,,fish ,,balls4 ,from ,,mrs4 ,a4 ,m4 ,,palmer1 of ,new ,york1 ,alternate ,lady ,manager4 ,one pound codfish2 one and a half pound potatoes2 one quarter pound butter2 two eggs4 ,boil the fish slowly1 then pound with a potato masher until very fine2 add the potatoes mashed and hot2 next add butter and one-half cup milk and the two eggs4 ,mix thoroughly1 form into balls1 and fry in hot fat4 ,,salmon ,,croquettes4 ,from ,,mrs4 ,,george ,w4 ,,lamar1 of ,georgia1 ,alternate ,lady ,manager4 ,one can of salmon1 minced very fine2 two large ,irish potatoes1 boiled and mashed2 half of a small onion1 chopped fine2 two raw eggs2 salt and black pepper2 two tablespoonfuls of ,worcestershire sauce4 ,rub these together until very light4 ,make into balls1 roll in cracker dust and fry in boiling lard4 ,,shell ,,fish ,,maryland ,,terrapins4 ,from ,,mrs4 ,,william ,,reed1 of ,maryland1 ,lady ,manager4 ,after bleeding them an hour1 put them into warm water4 ,a young one will boil tender in half an hour4 ,they are done when the shell is easily removed4 ,be careful not to cut off the heads before boiling1 as it will make them watery4 ,in picking them1 be careful not to break the gall or waste the liquor4 ,the small bones are often left in the terrapin--if they are ,diamondbacks4 ,be careful not to break the eggs4 ,when picked1 add the liquor1 and to three medium sized terrapins1 three-fourths pound of butter1 salt and pepper 7cayenne7 to taste4 ,let them stew for a short time1 but be careful not to stir them more than is absolutely necessary4 ,if you wish1 one-half pint of good wine can be added just before serving4 ,another way to dress terrapin is to add to the liquor of three terrapins1 three-fourths pound of butter thickened with browned flour1 cayenne pepper and salt4 ,spices or onions are never used in ,maryland to dress terrapins4 ,,terrapin ,,white ,,stew4 ,from ,,mrs4 ,,jambs ,r4 ,,deane1 of ,california1 ,lady ,manager4 ,two large terrapin2 three tablespoonfuls butter2 one pint cream2 one- half pint sherry or ,madeira2 one gill water2 six hard-boiled eggs2 one-half a lemon2 two level teaspoonfuls salt2 cayenne1 white pepper1 mace and allspice to taste4 ,cut up the terrapin fine2 put in a stew pan with terrapin juice1 water1 butter1 salt1 pepper and spices4 ,simmer for fifteen minutes4 ,mash yolks of eggs well and mix gradually with cream2 add this mixture1 with the wine1 and the lemon cut in thin slices1 to the terrapin stew4 ,cut up the whites of eggs in thin rings and1 stirring1 mix thoroughly1 but do not let it boil4 ,to be served at once4 ,,white ,,stew ,,of ,,terrapin4 ,from ,,mrs4 ,,george ,w4 ,,lamar1 of ,georgia1 ,alternate ,lady ,manager4 ,cut off the heads and throw into cold water for about an hour to draw the blood4 ,scald them to loosen the skin and nails2 open and clean them4 ,cover with water and boil1 with part of an onion chopped fine1 and a sprig of parsley and thyme4 ,when thoroughly done1 remove all the meat from the shells and bones1 chop fine and return to the pot4 ,rub to a cream one-quarter pound of butter and one tablespoonful of flour1 with a little of the stock1 and stir in gradually1 adding salt and red pepper to taste4 ,just before serving put in one-half pint of cream and one wineglass of wine to each terrapin4 ,slice one lemon and four hard- boiled eggs into a tureen1 pour the stew over them and serve in terrapin dishes4 ,,terrapin ,,croquettes4 ,from ,,mrs4 ,w4 ,w4 ,,kimball1 of ,chicago1 ,lady ,manager4 ,take the meat of one terrapin4 ,chop in small pieces1 add a pint of sherry and boil ten minutes2 then add a quart of cream and boil again ten minutes2 add salt1 cayenne pepper1 a little ,worcestershire sauce and two tablespoons of cream sauce4 ,beat up yolks of four eggs in some cream butter and mix with the other4 ,put in tin moulds and place on ice for six or eight hours until hard4 ,dip moulds in hot water to loosen4 ,take out of moulds1 bread as you would oysters1 and fry4 ,,deviled ,,lobster4 ,from ,,mrs4 ,,joseph ,c4 ,,straughan1 of ,idaho1 ,lady ,manager4 ,two lobsters1 each weighing about two and a half lbs42 one pint of cream2 two tablespoonfuls of butter2 two of flour2 one of mustard2 a speck of cayenne2 salt2 pepper2 a scant pint of bread crumbs4 ,open the lobster and with a sharp knife cut the meat rather fine4 ,be careful in opening not to break the body or tail shells4 ,wash these shells and wipe dry4 ,join them in the form of a boat1 that they may hold the prepared meat4 ,put the cream on to boil4 ,mix the butter1 flour1 mustard1 and pepper together and add three spoonfuls of the boiling cream4 ,stir all into the remaining cream and cook two minutes4 ,add the lobster1 salt and pepper1 and boil one minute4 ,fill the shells with the mixture and place in pan4 ,cover with the bread crumbs and brown for twenty minutes in a hot oven4 ,serve on a long narrow dish1 the body in the centre1 the tails at either end4 ,garnish with parsley4 ,,lobster ,,croquettes4 ,from ,,mrs4 ,,louise ,l4 ,,barton1 of ,idaho1 ,alternate ,lady ,manager4 ,one pint chopped lobsters2 good half pint rolled crackers2 one tablespoonful butter2 ten of milk2 salt and pepper to taste4 ,this quantity is enough for twelve persons4 ,,deviled ,,crabs4 ,from ,,mrs4 ,,cora ,l4 ,,bartlett1 of ,new ,mexico1 ,lady ,manager4 ,take butter the size of an egg2 melt slowly in sauce-pan2 into butter slice fine a piece of onion size of a filbert2 brown slowly4 ,sift into above1 tablespoonful of flour and cream carefully2 heat a generous half pint of milk and stir into butter and flour4 ,take ,no4 #b can of deviled crabs2 strain off all the liquor2 season with a scant teaspoon of mustard1 scant teaspoon cayenne pepper1 half teaspoon salt1 good half teaspoon of liquor from ,crosse ,blackwell's chow-chow1 one teaspoon ,worcestershire sauce1 tablespoonful vinegar and a half teaspoon lemon juice2 parsley to taste4 ,mix thoroughly1 and stir into butter and milk4 ,when cooking well1 stir into it rapidly two eggs that have been well beaten4 ,remove from stove and put in crab shells with butter the size of filbert and rolled crackers on top4 ,heat in quick oven and serve at once1 garnished with parsley4 ,this recipe makes an amount sufficient for eight persons4 ,if desired1 cracker crumbs very fine may be added to increase the quantity1 just before stirring in the eggs4 ,the crabs may be kept three or four days if in a cool place4 ,,deviled ,,crabs4 ,from ,,mrs4 ,,anna ,e4 ,m4 ,,farnum1 of ,idaho1 ,lady ,manager4 ,boil them1 take the meat out of the bodies1 and large claws2 put it into stew pan with half a pint of claret1 spoonful of eschalot vinegar1 a little cayenne1 some salt1 piece of butter4 ,stew for an hour over a gentle fire until they are almost dry4 ,then add small quantity of fish stock1 or gravy1 a tablespoonful of essence of anchovy1 and small piece of butter rolled in flour4 ,serve with sippets of fried bread around the dish4 ,,deviled ,,crabs4 ,from ,,miss ,,jennie ,,torreyson1 of ,nevada1 ,alternate ,lady ,manager4 ,have one large crab picked from the shell1 and shred fine1 and the shell well cleansed4 ,heat one egg well1 add one tea-cup sweet cream2 butter1 size of an egg1 melted2 one sherry glass of sherry2 one large spoonful of ,worcestershire sauce2 mace1 allspice and cloves to taste2 a good deal of cayenne and a little black pepper and salt4 ,stir this all together over the fire till it boils2 then pour over the crab and mix well2 fill the shell and sprinkle over the top a thick layer of fine cracker crumbs and bits of butter4 ,put in a hot oven till browned on top4 ,serve hot4 ,,soft ,,shell ,,crabs4 ,from ,,mrs4 ,,george ,w4 ,,lamar1 of ,georgia1 ,alternate ,lady ,manager4 ,plunge the crabs into boiling water and leave for about ten minutes4 ,wash them carefully and remove the sand bags4 ,dry them thoroughly and for one dozen crabs have six raw eggs1 well beaten4 ,dip each crab into the eggs and roll them in cracker dust seasoned with salt and black pepper4 ,fry a light brown1 in boiling butter or lard4 ,,frog ,,legs4 ,from ,,mrs4 ,,ella ,,ray ,,miller1 of ,idaho1 ,alternate ,lady ,manager4 ,frog legs must be first salted and then dipped in a batter made of cracker dust and beaten eggs4 ,fry them in sweet table butter until they are a golden brown color4 ,the batter retains their sweet juices and they need no other condiments4 ,,pann,e ,,oysters4 ,from ,,mrs4 ,,alice ,b4 ,,castleman1 of ,kentucky1 ,alternate ,lady ,manager4 ,drain two dozen or more oysters in a colander4 ,pour over them draining from them1 one quart of ice water4 ,put an iron skillet or frying pan on the fire2 let it get almost red hot4 ,then put in the oysters1 shaking and stirring them until they boil2 add a little salt and pepper1 one large tablespoonful butter4 ,the dish must be hot and the oysters must be served very hot2 must not stand a minute4 ,soda crackers put in the stove to get hot and brown1 and the oysters poured over them1 are very nice4 ,,creamed ,,oysters4 ,from ,,mrs4 ,,mira ,b4 ,f4 ,,ladd1 of ,new ,hampshire1 ,lady ,manager4 ,parboil one pint of oysters in their own liquor until they are plump4 ,drain thoroughly and have your cracker crumbs and white sauce ready4 ,put a layer of oysters on a platter1 then the white sauce over them1 and a layer of the crumbs on top4 ,bake about twenty minutes or until they are brown4 ,for this quantity of oysters use a cup of cracker or bread crumbs and about one-third of a cup of butter1 melted and stirred into the crumbs4 ,to make the white sauce1 take two tablespoonfuls of butter1 one pint of milk1 two heaping tablespoonfuls of flour1 one-half teaspoonful of salt and one-half saltspoonful of pepper4 ,heat the milk4 ,put the butter in a granite saucepan and when it bubbles stir in the dry flour very quickly until well mixed4 ,pour on one-third of the milk1 let it boil up and thicken1 then add slowly the rest of the milk4 ,it should be free from lumps before you put in the last of the milk4 ,let it boil a little1 then add the pepper and salt2 also a tablespoonful of lemon juice and a little celery salt4 ,,little ,,pigs ,,in ,,blankets4 ,from ,,mrs4 ,,isabella ,,laning ,,candee1 of ,illinois1 ,alternate ,lady ,manager4 ,this amusing and appetizing dish is easily made4 ,take large fine oysters and drain them well1 and season with salt and pepper1 and a drop of lemon juice if desired4 ,cut fat bacon into very thin1 even slices1 and wrap each oyster in a slice of bacon1 fastening securely with a wooden skewer--a toothpick will do4 ,two cloves can be inserted at one end of the roll to simulate ears4 ,have the frying pan very hot1 and cook the little pigs until the bacon crisps4 ,serve immediately upon small pieces of toast4 ,,escalloped ,,oysters4 ,from ,,miss ,,meta ,,telfair ,,mclaws1 of ,georgia1 ,alternate ,lady ,manager4 ,spread cracker crumbs on bottom of baking dish2 then place bits of butter and a layer of oysters1 which must be sprinkled with salt and pepper4 ,make alternate layers of oysters1 cracker crumbs1 salt1 pepper1 and butter until dish is full4 ,have crumbs on top4 ,now make a small incision in center and pour in one well beaten egg1 with a small quantity of oyster liquor4 ,put in hot oven and brown nicely4 ,,creamed ,,shrimps4 ,from ,,mrs4 ,m4 ,d4 ,,foley1 of ,nevada1 ,lady ,manager4 ,cover one can of shrimps with cold milk and allow to come to a boil2 then drain4 ,rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point4 ,season with salt1 pepper1 and nutmeg1 and enough tomato juice to color a shrimp pink4 ,stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter4 ,garnish with sliced lemons4 ,,sauces ,,sauce ,,mousseline4 ,from ,,mrs4 ,,wilson ,,patterson1 of ,maryland1 ,alternate ,lady ,manager4 ,i am always interested1 and do my best to help anything done to help other women4 ,i send you a recipe which ,i hope may be of service to you4 ,it is a delicious sauce for asparagus and is given me by the chef of ,prince ,jerome ,bonaparte4 ,wishing you every success in your most worthy undertaking1 ,i am1 ,sincerely yours1 ,put in a sauce pan a piece of butter1 melt it1 add it pinch of flour2 work it together thoroughly1 wet it with a little warm water1 salt it1 make it boil1 add the yolk of an egg2 then beat up the sauce with a little fresh butter2 pass it through the finest gauze4 ,at the minute of serving add two spoonfuls of beaten cream1 well mixed4 ,,boiled ,,egg ,,sauce4 ,from ,,mrs4 ,,james ,r4 ,,doolitte1 ,,jr4 of ,chicago1 ,lady ,manager4 ,one large tablespoonful butter2 two small tablespoonfuls flour2 two eggs4 ,put the butter in a tin pan over boiling water2 when melted1 stir in flour4 ,when thoroughly and smoothly mixed1 add enough milk to make it the proper consistency for sauce4 ,boil the eggs hard1 cut them in small pieces1 stir them into the sauce1 and serve with fish or boiled mutton4 ,,tartar ,,sauce4 ,from ,,mrs4 ,,myra ,,bradwell1 of ,chicago1 ,lady ,manager4 ,three eggs2 four tablespoonfuls olive oil2 one and one-half teaspoonful of mustard2 one teaspoonful black pepper2 one teaspoonful salt2 juice of one lemon2 two tablespoonfuls of vinegar2 one tablespoonful chopped parsley4 ,boil two of the eggs very hard2 rub the yolks to a powder2 add the raw yolk of the other egg4 ,stir in slowly the oil4 ,chop fine the two whites of the boiled eggs2 add the chopped parsley and one small onion chopped as fine as possible4 ,,meats ,,filet ,,of ,,beef4 ,from ,,mrs4 ,,governor ,,oglesby1 of ,illinois1 ,lady ,manager4 ,filets of beef may be supplied by the butcher already trimmed and larded1 but a more economical way is to buy the large piece which contains the tenderloin4 ,have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick2 these pieces may be used to advantage in beef olives1 stews or pies1 the bones in the piece of meat to be broken up for the soup pot4 ,the filet is then to be prepared by the cook in this manner3 ,remove all skin and fat2 fold the thin end under and skewer in place2 the upper side must present a smooth surface for larding2 with a larding needle lard the filet of beef in regular and even rows1 with strips of firm1 fat pickled pork one-quarter of an inch square and about two and one- quarter inches long4 ,the lardoon should be about one-third of an inch under the surface and come out about three-quarters of an inch from where it went in1 one-half inch projecting on each side4 ,place the filet in a small baking pan1 with minced salt pork and suet on the bottom of the pan1 and six spoonfuls of stock to baste the filet4 ,one-half to three-quarters of an hour will roast it1 depending on heat of oven and whether it is preferred underdone or well done4 ,serve with mushroom sauce or la jardinire4 ,mushroom ,sauce--,melt one tablespoon butter2 stir in a tablespoon of flour1 and when it is well browned1 add1 after heating1 six tablespoons of stock with half the juice from the can of mushrooms and one-half teaspoonful of lemon juice1 seasoned with pepper and salt2 add the button mushrooms and let all simmer about ten minutes4 ,pour over the filet of beef and serve4 la ,jardinire--,potatoes1 turnips1 beets1 and carrots1 cut in round balls1 tiny onions1 cauliflower blossoms1 ,french beans or peas1 are boiled separately in salted water1 seasoned with salt1 butter and cream1 drained and then piled in little groups around the filet of beef1 each pile being one kind of vegetable4 ,beef ,olives--,slices of beef one-half inch thick and about four inches square1 spread with a force meat of cold meat1 bacon or ham1 with one cup of bread crumbs1 the yolks of three eggs1 one pint of gravy or stock1 a tablespoon of catsup1 salt and pepper to taste4 ,roll up the slices of beef and fasten with tiny skewers2 brush them over with egg and crumb and brown slightly in the oven2 then put in stew pan and stew till tender4 ,serve in gravy in which they were cooked1 with fried or toasted croutons of bread4 ,,roast ,,beef4 ,from ,,mrs4 ,,matilda ,b4 ,,carse1 of ,chicago1 ,lady ,manager1 ,in roasting meats of all kinds1 the method adopted should be the one that in the most perfect manner preserves the juices inside the meat4 ,to roast beef in the best possible manner1 place the clean-cut side of the meat upon a very hot pan4 ,press it close to the pan until seared and browned4 ,reverse and sear and brown the other side4 ,then put at once in the oven1 the heat of which should be firm and steady1 but not too intense1 and allow #bj minutes to the pound3 if it is to be rare1 less half an hour deducted from the aggregate time on account of searing4 ,for example1 a five-lb4 roast of beef will require one and one-quarter hours1 a six-lb4 roast one and one-half hours1 and so on4 ,if the oven is in not too hot1 the beef requires no basting4 ,when it is at the proper temperature and the cooking is going all right1 the meat will keep up a gentle sputtering in the pan4 ,a roast of beef should never be washed but carefully wiped off with a damp cloth4 ,when meal is done1 take it from the oven1 cut off the outside slices1 then salt and pepper well4 ,the meat1 if roasted in this way1 will be sweet1 juicy and tender4 ,,yorkshire ,,pudding4 ,from ,,mrs4 ,,harriet ,a4 ,,lucas of ,pennsylvania1 ,lady ,manager4 ,this pudding1 as its name indicates is a great ,english dish1 and to be used as vegetables are1 with roast beef only4 ,when vegetables are scarce1 it adds a change to the mnu1 which everybody likes but few know how to make successfully1 because it is very simple4 ,for a small family1 put one pint of milk into a bowl1 a small pinch of salt3 break into this 7without beating7 two fresh eggs4 ,now have a good egg beater in your hand2 dust into this one-half pint of sifted flour2 beat vigorously and rub out all the lumps of flour4 ,have ready a smaller roasting pan than that in which your beef is roasting1 and put in it a good tablespoonful of sweet lard1 very hot2 pour your light batter into this1 place a spit or wire frame in the pudding1 lift the roast from the pan about #bj minutes before it is done and put it on the spit1 so that the juices of the beef will drop on to the pudding4 ,about #bj minutes will cook it4 ,make gravy in the pan from which the roast has been removed4 ,slide into a hot meat dish and serve with the meat4 ,most cooks persistently raise it by adding some sort of baking powder1 thinking it of no importance that the meat is over the pudding4 ,i never yet found a person that did not enjoy a good ,yorkshire pudding4 ,this is a small one1 for four or five persons4 ,if you increase the pudding1 also select a larger pan1 as the batter should be fully one-half to an inch in the pan2 if not1 it will become too crusty4 ,,roulards4 ,from ,,mrs4 ,,ralph ,,trautmann1 of ,new ,york ,city1 ,first ,vice ,president ,board of ,lady ,managers4 ,secure slices of beef cut very thin from the round or cross rib4 ,take tomatoes1 carrots1 onions1 celery1 parsley1 and hard boiled eggs1 all chopped very fine4 ,mix with a good sized piece of butter1 cracker crumbs1 a pinch of ginger and salt and pepper to taste4 ,mix well and spread on the slices of beef4 ,make a roll of each slice1 folding in the edges to retain the dressing1 and tie up securely with cord4 ,have beef suet on the fire2 after rendering and straining1 add a little water to prevent scorching and bring to a boil in a flat-bottomed pot or kettle4 ,drop in the roulards1 rolled and tied2 stir with a spoon until well browned2 then set back on the stove and let simmer gently for two hours with pot tightly covered4 ,drain well on napkin or sieve1 and garnish with hard boiled eggs1 parsley and slices of lemon4 ,serve hot4 ,each roulard should be about the size of an egg4 ,,beef ,,loaf4 ,from ,,mrs4 ,,carrington ,,mason1 of ,tennessee1 ,alternate ,lady ,manager4 ,three pounds lean finely chopped beef2 one dozen rolled butter crackers2 four beaten eggs2 one tablespoonful black pepper2 one tablespoonful salt2 butter the size of an egg4 ,mix thoroughly1 mold into two bricks and bake like a roast4 ,this makes a very nice dish sliced cold for ten4 ,a very little sage can be added if desired4 ,,hash4 ,from ,,mrs4 ,,annie ,l4 ,y4 ,,orff1 of ,missouri1 ,alternate ,lady ,manager4 ,chop any kind of meat fine2 to one cupful add one cup of chopped boiled potatoes1 three-fourths cup bread crumbs1 put one-half cup milk1 one tablespoon butter1 a little pepper and salt in a sauce pan on the stove2 when boiling stir in the hash which should be well mixed together2 take from the fire and add one well-beaten egg2 heat gem pans1 and grease2 put a spoonful of the hash in each1 and put in the oven till nicely browned4 ,,mutton ,,chops4 ,from ,,miss ,,mary ,b4 ,,hancock1 of ,iowa1 ,treasurer of ,state ,board and ,alternate ,lady ,manager4 ,sprinkle the chops with salt1 pepper and flour2 put them in the double broiler2 broil over or before the fire for eight minutes4 ,serve on a hot dish with butter1 salt1 and pepper1 or tomato sauce4 ,the fire for chops should not be as hot as for steak4 ,chops can be seasoned with salt and pepper1 wrapped in buttered paper1 and broiled ten minutes over a hot fire4 ,,roast ,,lamb4 ,from ,,mrs4 ,,robt4 ,b4 ,,mitchell1 of ,kansas1 ,lady ,manager4 ,brush three ounces of melted butter over the inner part of a well trimmed quarter of lamb1 and strew thick with finely grated bread crumbs1 seasoned with salt1 pepper and parsley2 roll and skewer four or five slices of bacon to the outer side2 put in rather quick oven4 ,when thoroughly done 7not over cooked7 remove the bacon and baste the meat with well beaten yolk of egg and gravy2 cover thick with bread crumbs and brown nicely4 ,garnish the platter on which it is served with sprays of mint4 ,mint sauce should be an accompaniment4 ,this makes not only an attractive looking1 but delicious roast of lamb4 ,,lamb ,,chops4 ,from ,,mrs4 ,,hester ,a4 ,,hanback1 of ,kansas1 ,lady ,manager4 ,trim neatly and hack with sharp knife until tender2 dip each piece in beaten egg and roll in cracker crumbs2 place in pan equal quantities of butter and lard very hot2 fry until nicely browned and serve with green peas4 ,,potted ,,tongue4 ,from ,,mrs4 ,,frank ,h4 ,,daniell1 of ,new ,hampshire1 ,alternate ,lady ,manager4 ,take the remains of a cold boiled tongue1 remove all the hard parts1 cut the meat into small pieces and afterwards pound it to a smooth paste4 ,season with cayenne1 and beat with it one-fourth of its weight in clarified butter4 ,press it into small jars1 cover it one-fourth inch deep with clarified butter1 melted drippings or melted suet4 ,a smaller proportion of butter will be required if a little of the fat of the tongue is used instead of the lean only1 but the butter must not be entirely dispensed with4 ,it can be seasoned by the addition of one teaspoonful of mixed mustard1 one saltspoonful of white pepper1 a pinch of cayenne1 and as much grated nutmeg as will cover a three-cent piece to each pound of tongue4 ,potted tongue is excellent when pounded with its weight in well dressed cold chicken1 cold veal1 or partridge4 ,the tongue must be pounded to a perfectly smooth paste4 ,,veal ,,croquettes4 ,from ,,mrs4 ,,isabella ,,beecher ,,hooker1 of ,connecticut1 ,lady ,manager4 ,mince cold roast or boiled veal2 add one-fourth as much of minced oysters scalded in their own liquor4 ,season with a dusting of red pepper1 salt1 a flavor of onion 7two fine cut rounds of onion is sufficient71 a tablespoonful of lemon juice4 ,stir this into a half pint of drawn butter made thick with flour2 mould the croquettes2 roll them in egg1 then in cracker crumbs1 salted and peppered2 put them where they will be cold2 when chilled put them in a frying basket into hot fat2 two minutes will brown them4 ,,veal ,,croquettes4 ,from ,,miss ,,katharine ,l4 ,,mikor1 of ,louisiana1 ,fourth ,vice ,president ,board of ,lady ,managers4 ,two pounds of veal1 boiled until done2 remove skin and hone and chop very fine2 crumb a half loaf of bread and mix with the veal broth2 add three eggs1 two tablespoons of butter1 salt1 pepper1 parsley1 etc4 ,then form into egg-shaped balls and fry brown in boiling lard4 ,it is necessary to dust the balls with cracker-dust or flour4 ,,veal ,,pot ,,pie ,from ,,miss ,,susan ,w4 ,,ball1 of ,indiana1 ,alternate ,lady ,manager4 ,take two pounds of veal--a rib piece is good2 cut it in small pieces2 put it into a pot1 having placed a small plate in the bottom to keep the meat from burning4 ,put in two quarts of water1 either hot or cold4 ,keep it boiling for about an hour and a half4 ,then make a quart of flour into biscuit dough2 drop in small lumps2 cover closely4 ,twenty or twenty--five minutes will generally cook them4 ,be sure that there is water sufficient to cover the meat entirely when the dumplings are put in4 ,,casselettes ,,de ,,veau4 ,from ,,mrs4 ,,james ,r4 ,,deane1 of ,california1 ,lady ,manager4 ,this is a very simple1 attractive and palatable dish for a luncheon table and may be used either warm or cold4 ,yours1 cordially1 ,ingredients for one dozen3 ,one-quarter pound macaroni2 one pound filet of veal2 one ounce butter2 one ounce flour2 one gill of white stock or milk2 three eggs2 pepper2 salt1 and a little cayenne to taste4 ,chop the veal and then pass it twice through a sausage cutter or mincing machine4 ,cook the butter and flour together for about ten minutes2 then add the milk or stock2 then turn on a plate to cool2 then add the minced veal2 then add the seasoning2 break the eggs in one by one2 stir well4 ,boil the macaroni in salt and water until soft2 drain it well and cut into rings about one-quarter inch long2 have some small cups shaped like egg-cups2 grease the sides slightly and place in the bottom of each cup a circular piece of cold boiled ham1 fitting closely4 ,then arrange the macaroni on the sides1 the open part to the side of the cup2 then fill each cup with the chopped veal2 cover with a greased paper and steam for twenty minutes4 ,if eaten warm1 use any gravy that may be used with veal4 ,will keep for two or three days4 ,,veal ,,fricassee4 ,from ,,mrs4 ,t4 ,j4 ,,butler1 of ,arizona1 ,lady ,manager4 ,take a knuckle of veal2 boil two hours in sufficient water to cover it2 when thoroughly cooked1 remove the meat and thicken the gravy with one tablespoonful of flour2 add a little salt and one egg1 well beaten2 pour over the meat and serve hot with slices of lemon4 ,,veal ,,loaf ,from ,,mrs4 ,,whiting ,s4 ,,clark1 of ,iowa1 ,lady ,manager4 ,three pounds raw veal1 chopped fine2 two-thirds cup butter or its equivalent of salt pork1 chopped2 three eggs1 well beaten with tablespoon milk2 four ,boston crackers1 pounded fine2 two even teaspoons pepper2 one teaspoon sage2 one tablespoon salt4 ,mix well in a loaf and bake two-hours4 ,baste often with butter and water4 ,,sweetbreads ,,sweet-,,bread ,,croquettes4 ,from ,,mrs4 ,,schuyler ,,colfax1 of ,indiana1 ,alternate ,lady ,manager-at- ,large4 ,it gives me great pleasure to send you the recipes you request1 and thus further1 in this small way1 your unique and most generous project4 ,the recipe for sweetbread croquettes is from ,mrs4 ,henderson's ,practical ,cooking and ,dinner ,giving1 but as it is the best one that ,i have ever tried1 ,i send it4 ,cordially yours1 ,two pair of sweetbreads blanched and cut into dice4 ,half a box of mushrooms also cut into dice4 ,make a sauce by putting into a sauce pan one and a half ounces of butter1 and when it bubbles1 sprinkle in two ounces of flour1 mix the butter and flour well together and cook thoroughly2 then put in a gill of strong stock2 stock for this is best made of chicken with some pieces of beef and veal added1 or a gill of cream may be used instead of the stock4 ,when the flour1 butter and stock are well mixed1 put in the sweetbreads and mushrooms and stir over the fire until they are thoroughly heated4 ,now take them off the fire1 add the beaten yolks of two eggs1 return to the fire long enough to set the eggs but do not allow them to boil4 ,when cool1 form into croquettes1 roll first in cracker or bread crumbs1 then in egg1 and again in crumbs and fry in boiling lard4 ,,sweetbreads ,,and ,,oysters4 ,from ,,se,,ora ,,teresa ,,armijo ,,de ,,symington1 of ,new ,mexico4 ,soak and blanch your sweetbreads1 cut them into equal sizes and remove the skins and little pipes4 ,take about three dozen fine oysters1 strain off the liquor4 ,put the sweetbreads into a stew pan and cover them with the oyster liquor2 add also1 if you have it1 three large spoonfuls of gravy of roast veal and a quarter of a pound of fresh butter cut into bits and each bit rolled in flour4 ,when the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again2 add at the last two wineglasses of sweet cream2 stir up well for a few minutes and serve in a hot dish4 ,,sweetbreads ,,and ,,mushrooms1 ,from ,,mrs4 ,p4 ,b4 ,,winston1 of ,minnesota1 ,alternate ,lady ,manager4 ,take all the fat off sweetbreads2 throw into boiling water2 add one teaspoonful of salt and let stand on fire for twenty minutes2 take from fire1 remove all skin and pick to pieces4 ,put a tablespoonful of butter in a pan and let melt1 add tablespoonful flour and one-half pint of cream2 stir until it boils1 add sweetbreads and five mushrooms chopped fine1 one-half teaspoonful of salt and a little pepper4 ,serve in patties or paper cases4 ,,sweetbreads ,,en ,,coquille4 ,from ,,miss ,,jennie ,,torreyson1 of ,nevada1 ,alternate ,lady ,manager4 ,one pound sweetbreads4 ,soak them one hour in salt water2 boil till tender in salt water in which an onion has been put4 ,one can mushrooms 7champignons7 cut into small pieces1 stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces4 ,one pint cream1 one tablespoonful butter1 one tablespoonful flour4 ,cream the butter1 mixing with the flour till smooth2 stir with the cream1 add one tablespoonful of ,worcestershire sauce and stir together over the fire until it boils1 then pour it over the sweetbreads and mushrooms4 ,serve in shells or cases4 ,can be used also without mushrooms if desired4 ,,sweetbread ,,patties4 ,from ,,miss ,,wilhelmine ,,reitz1 of ,indiana1 ,lady ,manager4 ,wash one pair of sweetbreads2 throw them into boiling water and simmer gently twenty minutes2 then throw them into cold water to blanch and cool4 ,when cool pick them into small pieces1 rejecting all the fine membrane4 ,chop fine a half can of mushrooms4 ,put a large tablespoonful of butter in a sauce pan to melt without browning2 add an even tablespoonful of flour1 mix until smooth2 add a half pint of cream1 stir continually until it boils2 add a half teaspoonful of salt1 a dash of white pepper2 the mushrooms and sweetbreads mix and stand over boiling water for five minutes4 ,serve in paper cases1 silver shells or in puff-paste cases4 ,,poultry ,,boiled ,,chicken4 ,from ,,mrs4 ,,governor ,,edwin ,c4 ,,burleigh1 of ,maine1 ,second ,vice ,president ,board of ,lady ,managers4 ,joint the chicken2 cut in small pieces2 remove the skin2 put into tepid water4 ,have ready a frying pan with hot melted butter2 put the chicken into the pan and fry to a delicate brown2 then put into a kettle1 cover with water and boil very slowly for an hour4 ,season4 ,remove chicken and thicken gravy with flour4 ,,jambolaya4 7,a ,spanish ,creole ,dish7 ,from ,,miss ,,katharine ,l4 ,,minor1 of ,louisiana1 ,fourth ,vice ,president ,board of ,lady ,managers4 ,cut up the remains of a chicken or turkey1 cover with water1 and stew until the substance is extracted2 then shred the meat4 ,wash one pound of rice carefully and set aside4 ,put one tablespoon of lard into a porcelain-lined saucepan2 add a small spoon of finely chopped onion and a tomato2 then put in the shredded fowl and liquid in which it was boiled1 adding the rice1 red pepper and salt2 sufficient water must be added to cover the rice1 which must cook and steam until soft1 but not wet or like mush4 ,,chicken ,,livers1 ,,en ,,brochette1 ,,with ,,bacon4 ,from ,,mrs4 ,,col4 ,,james ,a4 ,,mulligan1 of ,chicago1 ,lady ,manager4 ,take eighteen fresh chicken livers2 dry well2 season with pepper and salt2 cut each liver in two pieces4 ,prepare six slices of lean bacon1 broil one minute2 cut each slice into six pieces4 ,take six silver skewers2 run the skewer through the centre of the piece of chicken liver1 then through a slice of bacon1 until each skewer is filled with alternate slices of chicken liver and bacon4 ,roll each one in olive oil1 then in bread crumbs1 and broil five minutes on each side over moderate fire4 ,arrange on hot dish1 pour ,matre d',hotel butter over them4 ,garnish with watercress and serve4 ,,pollo ,,con ,,arroz4 ,from ,,se,,ora ,,don ,,manuel ,,chaves1 of ,new ,mexico4 ,primeramente se pone a herbir el pollo hasta que este bien cosido y despues so frie una poca de cobolla en manteca junto con el arroz y se le hecha pimienta entera y se le anade el caldo1 colado1 en que se cosio el pollo4 ,despues se anade el pollo cortado en pedazos pequeos y se le hecha sal4 ,,pollo ,,con ,,tomates4 ,lomismo que con arroz1 con la excepcion que en lugar de arroz se le echan tomates4 ,,tamales ,,de ,,chile4 ,lomismo1 con la excepcion que en lugar de echarles azucar1 canela y pasas se les echa en el medio carne con chile y sal4 ,,coquilles ,,de ,,volaille4 ,from ,,miss ,,josephine ,,shakspeare1 of ,louisiana1 ,lady ,manager4 ,boil the chicken until very tender2 pull the meat from the bones in flakes2 remove all the skin and cut the meat into very small pieces4 ,take one-half pint of the chicken broth1 one teaspoonful of minced onion1 the same of minced parsley1 two tablespoons of butter rubbed into same quantity of flour1 let this cook for a few moments and add one-half pint of cream or rich milk4 ,season the meat with a little cayenne pepper and some salt2 add to this a small box of truffles1 cut fine1 also a box of mushrooms thinly sliced2 stir all this into the sauce4 ,if there should not be enough to cover the meat1 add more broth1 cream1 butter and pepper1 little by little1 until you have enough sauce and of the right consistency4 ,it should be as thick as rich cream4 ,when cold add a claret glass of sherry wine4 ,before taking from the fire1 add to it two more tablespoons of butter1 a little at a time1 never add all at once1 it may oil it4 ,fill the shells1 sprinkle bread crumbs on top and about twenty minutes before ready to serve them1 place in a very hot oven to brown4 ,must not stand after cooked4 ,,croquettes4 ,from ,,mrs4 ,l4 ,c4 ,,gillespie1 of ,tennessee1 ,lady ,manager4 ,breast of a large turkey2 five sweetbreads2 one and one-half pint of milk2 one-half pound butter2 five tablespoonfuls of flour2 two eggs4 ,chop the turkey and sweetbreads very fine1 using a silver knife for chopping the sweetbreads4 ,beat the whites and yolks of the eggs separately as you would for a cake4 ,mix the eggs1 butter1 flour and milk in a porcelain vessel and cook until the mixture comes to the consistency of cream sauce2 and that it may cook smoothly1 it will be necessary to make first a thick paste of the flour by stirring into it a very small quantity of the milk1 gradually thinning it with more of the milk4 ,while cooking it must be stirred constantly1 and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer4 ,use no seasoning but pepper 7white or cayenne7 and salt to the taste4 ,this quantity will make twenty-two large croquettes1 which are prettiest moulded in a pear-shaped wine glass4 ,with a little practice you can mould them in your hand4 ,have ready some cracker crumbs rolled very fine and dust like4 ,fry the croquettes in boiling lard and enough to cover them4 ,when a rich brown take them out and place on sieve or brown paper to rid them of the surplus grease4 ,run them into a well heated oven for a few minutes before serving4 ,put a teaspoonful of cream sauce on the top of each croquette4 ,,chicken ,,croquettes4 ,from ,,mrs4 ,,sarah ,h4 ,,bixby1 of ,maine1 ,alternate ,lady ,manager4 ,chop one-half pound chicken quite fine2 add one teaspoonful salt2 one saltspoonful pepper2 one saltspoonful celery salt2 one teaspoon lemon juice2 one tablespoon chopped parsley and a few drops of onion juice2 moisten with the thick cream sauce4 ,thick ,cream ,sauce--,melt two tablespoons butter2 add two heaping tablespoons cornstarch2 one teaspoon salt and one saltspoon pepper2 add slowly one pint hot cream and beat well4 ,,curry ,,of ,,chicken ,,in ,,puffs4 ,from ,,se,,ora ,,teresa ,,armijo ,,de ,,symington1 of ,new ,mexico4 ,first prepare your puffs by the following recipe4 ,ingredients3 ,two cupfuls of milk1 two of flour1 two eggs and a piece of butter the size of an egg melted2 a little salt2 heat the eggs separately and well2 add the milk to the yolks1 then the flour and so on1 the whites last2 beat all well together4 ,they may be baked in teacups4 ,this quantity will make about a dozen puffs4 ,curry of ,chicken--,buy a young chicken1 cut it into pieces1 leaving out all the bones2 season with pepper and salt to taste2 fry them in butter until well done2 cut an onion fine1 which fry in the same butter until brown2 add a teacupful of clear stock1 a teaspoonful of sugar4 ,take about a tablespoonful of curry powder and a little flour1 mix and rub together with a little of the stock until quite smooth2 add to the sauce pan2 put in the chicken and let it boil for a few minutes2 just before taking out add the juice of half a lemon4 ,when this is all ready proceed to fill puffs while hot and serve immediately4 ,garnish puffs with parsley and serve a dish of cold slaw with it4 ,,pilauf4 ,from ,,miss ,,floride ,,cuningham1 of ,south ,carolina1 ,lady ,manager4 ,select a good fat hen1 one pound of bacon strip1 and one dozen whole black peppers1 and boil together until quite done4 ,take them out of the pot1 and put into the liquid left a pint and a half of rice1 seasoned with a dessertspoonful of salt1 boil twenty minutes1 drain from it any of the juice that may remain1 and place the pot again on the range1 where the rice cannot burn1 but where it will have the opportunity to dry thoroughly--each grain remaining apart4 ,keep the chicken hot and brown the bacon in the oven4 ,when the rice is ready serve in an open dish1 place the chicken on the top and pour over it a rich sauce of melted butter and hard boiled eggs chopped fine4 ,the bacon can be sliced very thin and served with lettuce as a course4 ,,fricassee ,,chicken4 ,from ,,mrs4 ,,helen ,c4 ,,brayton1 of ,south ,carolina1 ,vice-,president of ,state ,board and ,lady ,manager4 ,cut the chicken in pieces and stew in as much water as will cover it4 ,add a bunch of sweet herbs1 white pepper and onions4 ,when cooked1 add the yolks of six eggs1 glass of white wine1 chopped parsley1 butter1 and tablespoonful of cream1 all beaten together4 ,a ,,good ,,roast ,,turkey4 ,from ,,mrs4 ,,helen ,a4 ,,peck1 ,,of ,,missouri1 ,alternate ,lady ,manager-at- ,large4 ,an ordinary turkey weighing eight to ten pounds requires at least two hours for proper and thorough cooking4 ,prepare your fowl and rub dry with a clean towel2 then mix a little pepper and salt and rub both inside and outside of the turkey before putting in the dressing4 ,grate stale bread1 about three cups2 then add a small teaspoon of pepper and the same amount of powdered sage or sweet marjoram1 salt and a little salt fat pork chopped very fine or a piece of butter the size of an egg2 use warm water to mix the whole to the consistency of thick batter2 beat an egg and stir into it the last thing2 stuff the breast with half of the dressing1 then sew up with coarse white thread and put the remaining dressing into the body and sew up4 ,take skewers of wood or iron and pin the wings closely to the sides1 then turn the neck back and pin that firmly4 ,one can use twine and tie them if they haven't the skewers4 ,force the legs down and tie tightly to the body before placing the turkey in the dripping pan with nearly a pint of water4 ,have a brisk fire and baste the turkey at least every fifteen minutes with these drippings4 ,this frequent basting is of great importance as it keeps in the juices and allows thorough cooking4 ,turn the turkey two or three times during the cooking4 ,during the last half hour dredge with flour and butter freely4 ,the crisp pasty look so desirable and appetizing comes from this4 ,cook gizzard and liver in a sauce pan on the stove until thoroughly tender1 then chop very fine and put them in the gravy to boil thoroughly in the dripping pan in the gravy which is delicious1 and to be served from a tureen4 ,,dressing ,,for ,,turkey4 ,from ,,mrs4 ,w4 ,h4 ,,felton1 ,,of ,,georgia1 ,lady ,manager4 ,bread crumbs and cold rice1 equal quantities2 season with pepper1 onion and salt to taste1 mixing well with cup of butter and yolks of three hard boiled eggs2 dress the outside with circles of white hard boiled eggs and sprigs of parsley or celery4 ,,how ,,to ,,cook ,,chestnuts4 ,from ,,miss ,,eloise ,l4 ,,roman1 ,,of ,,maryland1 ,alternate ,lady ,manager4 ,two quarts of water to one quart of fresh chestnuts4 ,if dried they should be soaked several hours in cold water4 ,boil from three- quarters to one hour4 ,abut five minutes before they are done add a handful of salt4 ,peel and skin1 serve hot1 browned in butter1 or cold with salad dressing and equal parts of chopped celery4 ,when parboiled and skinned with salt and a little pepper it makes an excellent dressing for turkeys4 ,,game ,,wild ,,duck ,,in ,,maryland4 ,from ,,mrs4 ,,william ,,reid1 of ,maryland1 ,lady ,manager4 ,wild ducks1 canvassback1 redheads1 etc41 are roasted without stuffing4 ,after they are picked and thoroughly cleansed1 roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minutes4 ,they should be well browned on the outside1 but the blood should run when cut with a knife4 ,unless underdone the flavor of the duck is destroyed4 ,fried hominy is generally served with wild duck2 and fresh celery4 ,currant jelly is sometimes used4 ,,snipe ,,and ,,woodcock ,,broiled ,,on ,,toast4 ,from ,,mrs4 ,,rufus ,s4 ,,frost1 of ,massachusetts1 ,lady ,manager4 ,prepare the birds with great care2 place in baking tin and put in oven4 ,pour into the tin enough water1 boiling hot1 to cover the bottom of the tin or bake pan2 cover the bake pan with another tin2 keep them closely covered and let them cook very steadily until tender1 adding from time to time enough boiling hot water to keep birds from burning1 or even sticking to the tin4 ,when very tender remove from the oven and from the bake pan1 carefully saving all the liquid in the pan1 which you set on top of the stove1 which is the foundation and the flavor for your sauce or gravy which you make in this pan for your birds after they are broiled4 ,have in an earthen dish some melted butter2 dip the birds in the butter and then in ,indian or corn meal and put on the gridiron to brown and finish cooking2 keep them hot as possible until you serve4 ,arrange nicely trimmed pieces of toasted bread on the heated platter1 put on each piece a bird1 pour over and around the birds on the platter a sauce which you make in the bake pan in which your birds were semi- cooked1 and which you have kept on top of the range while your birds were broiling4 ,pour into this pan of liquid or juice one teacup sweet cream1 and thicken with one tablespoon butter1 yolk of one egg and two tablespoons of ,indian meal2 let it boil up once just to thicken1 and pour boiling hot onto the birds and toast on platter1 saving some to send in separate serving dish4 ,if you prefer flour to the corn meal to dip the birds in after the melted butter bath1 use flour also to thicken the sauce or gravy1 which should be a brown sauce or gravy and is generally brown enough if made in roasting pan4 ,a prize cook in ,washington once confided to me that a leetle last year's spiced pickle syrup am luscious flavor for gravy of the wee birds1 robins1 quail1 snipe and them like4 ,alas6 ,in the same moment of flattering triumph for me1 she added--triumphantly on her part also--,lor1 chile1 ,i'se de only one libing dis day dat knows nuff to use that same1 sure6 ,,prairie ,,chicken4 ,from ,,mrs4 ,e4 ,s4 ,,thomson1 of ,maryland1 ,lady ,manager4 ,do not wash prairie chickens4 ,cover this breasts with very thin slices of bacon1 or rub them well with butter2 roast them before a good fire1 basting them often with butter4 ,cook twenty minutes1 salt and pepper them1 and serve on a hot dish as soon as cooked4 ,sauce for the above--,first roll a pint of dry bread crumbs and pass half of them through a sieve4 ,put a small onion into a pint of milk and when it boils remove the onion and thicken the milk with the half pint of sifted crumbs2 take from the fire and stir in a heaping teaspoonful of butter1 a grating of nutmeg1 pepper and salt4 ,put a little butter in a saute pan1 and when hot throw in the half pint of coarser crumbs which remained in the sieve2 stir them over the fire until they assume a light brown color1 taking care that they do not burn1 and stir into them a pinch of cayenne pepper4 ,for serving1 pour over the chicken1 when helped1 a spoonful of the white sauce and on this place a spoonful of the crumbs4 ,,vegetables ,,vegetable ,,oyster4 ,from ,,mrs4 ,,governor ,,bagley1 of ,michigan1 ,lady ,manager-at-,large4 ,i regret that the long distance ,i am from home prevents me from sending you many valuable recipes ,i would be glad to contribute to your book4 ,one1 however1 occurs to me that you may consider worthy a place1 and1 ,i assure you1 makes a very delicious dish4 ,sincerely yours1 ,while cooking vegetable oyster put in the kettle a small piece of codfish4 ,this adds very much to its flavor and delicacy and makes a delicious dish out of what would otherwise be an almost tasteless vegetable4 ,the codfish should1 of course1 be removed before sending to the table4 ,,cauliflower ,,with ,,tartar ,,sauce4 ,from ,,mrs4 ,,myra ,,bradwell1 of ,chicago1 ,lady ,manager4 ,serve the cauliflower with one cup of drawn butter in which has been stirred the juice of a lemon1 and a half teaspoonful of ,french mustard1 mixed up well with the sauce4 ,,scalloped ,,potatoes4 ,from ,,mrs4 ,,beriah ,,wilkins1 of ,district of ,columbia1 ,fifth ,vice- ,president1 ,board of ,lady ,managers4 ,slice six raw potatoes as thin as wafers4 ,this can be done with a sharp knife1 although there is a little instrument for the purpose1 to be had at the house furnishing stores1 which flutes prettily as well as slices evenly4 ,lay in ice water a few minutes2 then put a layer in the bottom of a pudding dish1 and over this sprinkle salt and pepper and small bits of butter2 then another layer of potatoes and so on until the dish is full4 ,pour over this a pint of milk1 stick bits of butter thickly over it1 cover the dish1 set it in the oven1 bake half an hour4 ,remove the cover if not sufficiently brown4 ,,escalloped ,,sweet ,,potatoes4 ,from ,,mrs4 ,p4 ,b4 ,,winston1 of ,minnesota1 ,alternate ,lady ,manager4 ,take large sweet potatoes2 parboil them slightly and cut them in transverse slices4 ,prepare a deep baking dish and cover the bottom with a layer of slices2 add a little butter1 a very little sugar and nutmeg4 ,strew over this a few bits of orange peel and add a little juice of the orange4 ,fill the dish in like manner1 finishing with fine shred of orange peel4 ,bake until tender and you will have a dish to satisfy an epicure4 ,,potato ,,puff4 7,a la ,geneve7 ,from ,,mrs4 ,h4 ,f4 ,,brown1 of ,minnesota1 ,lady ,manager4 ,whip mashed potatoes light and soft1 with milk1 butter and two raw eggs2 season with pepper and salt1 and beat in a few spoonfuls of powdered cheese4 ,pile upon a bake-dish and brown nicely4 ,serve in dish4 ,,potato ,,croquettes4 ,from ,,mrs4 ,,frances ,p4 ,,burrows1 of ,michigan1 ,alternate ,lady ,manager4 ,four large mealy potatoes1 cold4 ,mash them2 add two tablespoons of fresh1 melted butter1 pinch of salt1 a little pepper1 one tablespoon of cream4 ,whip it for about five minutes or until very smooth and light4 ,make into forms1 roll them in a beaten egg and bread crumbs4 ,fry in boiling lard4 ,,potatoes--,,mashed4 ,from ,,mrs4 ,e4 ,j4 ,p4 ,,howes1 of ,michigan1 ,lady ,manager4 ,peel potatoes thin2 put into boiling water with a little salt added4 ,cook until tender2 drain off the water and remove the cover a few moments to dry the potatoes2 turn into an earthen dish that has been heated1 and beat up with a wire heater or silver fork1 moistening the whole with cream2 or1 if not available1 milk with a little butter will answer2 salt to taste and mold in any desired form when it is ready to serve4 ,a wooden masher in apt to make it heavy1 while beating will make it light and creamy4 ,,boston ,,baked ,,beans4 ,from ,,mrs4 ,,elizabeth ,c4 ,,langworthy1 of ,nebraska1 ,lady ,manager4 ,soak one quart of small1 dry beans over night4 ,parboil in the morning and place in earthen jar1 with salt and pepper to taste4 ,add one-half teaspoon soda and two tablespoons of molasses2 also a small piece of salt pork4 ,cover with water and bake eight hours1 adding boiling water as needed4 ,,lima ,,beans ,from ,,mrs4 ,,marian ,d4 ,,cooper1 of ,montana1 ,alternate ,lady ,manager4 ,soak beans over night2 cook one hour in water1 leaving very little water when done4 ,just before serving season with pepper1 salt1 cream and butter and heat thoroughly4 ,,baked ,,tomatoes4 ,from ,,mrs4 ,,governor ,,rickards1 of ,montana1 ,president ,state ,board and ,lady ,manager4 ,select large-sized1 smooth and round tomatoes4 ,cut from the stem end a slice and lay aside4 ,scoop all the inside of tomato out1 being careful not to break through2 add half as much cracker or bread crumbs2 season highly with salt and pepper2 add plenty of butter1 a dash or two of cayenne2 put on the stove and cook for ten minutes4 ,now fill the hollow tomatoes with this dressing2 when full1 add four or six whole cloves1 putting them on top of the dressing2 either pile up high or make level and put on the sliced top4 ,place tomatoes in a large baking pan1 with a little hot water to prevent sticking4 ,bake fifteen minutes4 ,,baked ,,tomatoes4 ,from ,,mrs4 ,,augusta ,,truman1 of ,california1 ,lady ,alternate-at-,large4 ,select smooth1 medium-sized tomatoes2 make a small aperture at the stalk end2 remove the pulp and seeds with a spoon and put into a sieve to drain4 ,chop equal parts of cold chicken and veal and one green pepper2 add a well-beaten egg1 half cup grilled bread crumbs1 piece of butter1 pepper1 salt1 sage and a suspicion of onion2 mix well together2 moisten with some of the juice2 fill the tomatoes2 bake half an hour in a moderate oven4 ,serve each tomato on a lettuce leaf4 ,this makes a pretty as well as a savory entre4 ,,stewed ,,tomatoes4 ,from ,,miss ,,mary ,h4 ,,krout1 of ,indiana1 ,alternate ,lady ,manager4 ,take one quart of firm ripe tomatoes2 stew one hour and a half over an even fire and stir frequently to prevent scorching2 then add half a cup of bread crumbs1 one teaspoonful of sugar1 salt to taste1 a pinch of cayenne pepper1 a heaping tablespoonful of good butter and half a cup of sweet cream4 ,boil together twenty minutes and serve hot4 ,,beets4 ,from ,,mrs4 ,,governor ,,john ,m4 ,,stone1 of ,mississippi1 ,lady ,manager4 ,boil until perfectly done2 then pour melted butter1 salt and pepper over and serve hot4 ,,parsnips--,,stewed4 ,from ,,mrs4 ,m4 ,r4 ,,lee1 of ,mississippi1 ,lady ,manager4 ,wash1 scrape1 and slice about half an inch thick2 have a skillet prepared with half pint hot water and a tablespoon butter2 add the parsnips1 season with salt and pepper1 cover closely and stew until the water is cooked away1 stirring occasionally to prevent burning4 ,when done the parsnips will be of a creamy1 light brown color4 ,,stuffed ,,green ,,peppers4 ,from ,,mrs4 ,,alice ,b4 ,,castleman1 of ,kentucky1 ,alternate ,lady ,manager4 ,cut off the small end of the pepper2 make a slit down the side2 remove all the seeds4 ,mince fine cold chicken1 veal or shrimps1 and add a little stale bread soaked in water and well squeezed to dry it2 one- half teaspoonful minced onion2 a little minced parsley1 pepper1 salt and one tablespoonful butter4 ,put a large tablespoonful of butter in a spider and heat the dressing for the peppers in it for a few minutes2 then stuff them1 tie on the tops and the sides together also4 ,in a sauce pan put a heaping tablespoonful of butter2 when hot add one-half tablespoonful of flour1 which brown in the butter2 add a little onion minced fine and a cup of water2 put in the peppers1 cover closely and let them simmer slowly until tender2 when done1 add one tablespoonful of butter1 pepper and salt to taste4 ,,corn ,,oysters4 ,from ,,mrs4 ,,john ,s4 ,,briggs1 of ,nebraska1 ,lady ,manager4 ,one teacup milk1 three eggs1 one pint green corn grated very fine1 a little salt and as much flour as will make a slightly stiff batter2 beat the eggs1 the yolks and whites separately4 ,to the yolks of the eggs add the milk1 corn1 salt and flour2 beat the whole very hard1 then stir in the whites of the eggs and the oysters2 after having dredged them in a portion of the grated corn1 drop this batter1 a spoonful at a time1 into hot lard and fry until done4 ,,fried ,,egg ,,plant4 ,from ,,mrs4 ,,lily ,,rosecrans ,,toole1 of ,montana1 ,lady ,manager4 ,pare the egg plant and cut in very thin slices2 sprinkle each slice with salt and pepper2 pile them evenly2 put a tin plate over them and on this stand a flatiron to press out the juice4 ,let stand one hour4 ,beat an egg lightly and add to it a tablespoonful of boiling water2 dip each slice first in this and then in bread crumbs4 ,put three tablespoonfuls of lard into a frying pan2 when hot saut the slices1 a few at a time2 brown one side then turn and brown the other4 ,as the fat is consumed add more1 waiting each time for it to heat before putting in the egg plant4 ,drain on brown paper and serve very hot4 ,tomato catsup should be served with it4 7,mrs4 ,rohrer's ,cook ,book47 ,,macaroni--,,good4 ,from ,,mrs4 ,,sam ,s4 ,,fifield1 of ,wisconsin1 ,alternate ,lady ,manager4 ,five tablespoons of grated cheese1 one of flour1 one of butter1 one egg1 one-half cup of cream1 salt and pepper2 put over the fire and stir until the cheese is dissolved4 ,boil one-fourth package of macaroni in suited water about fifteen minutes1 drain1 cover with milk and boil again4 ,stir all together and bake until brown4 ,,rice ,,as ,a ,,vegetable4 ,from ,,mrs4 ,,charles ,h4 ,,olmstead1 of ,georgia1 ,lady ,manager4 ,wash and pick thoroughly one quart of rice2 put in pot containing two quarts of boiling water2 salt to taste2 let the rice boil for fifteen minutes2 then pour off all the water that has not been absorbed by the rice and place the pot on back of stove to steam2 stir occasionally until grains of rice separate4 ,,cranberries4 ,from ,,mrs4 ,,lana ,a4 ,,bates1 of ,nebraska1 ,alternate ,lady ,manager4 ,after removing all soft berries1 wash thoroughly2 place for about two minutes in scalding water1 remove1 and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint of water2 stew together over a moderate but steady fire4 ,be careful to cover and not stir the fruit1 but shake the vessel4 ,if attention to these particulars be given the berries will retain their shape to quite an extent1 which materially adds to their appearance on the table4 ,boil from five to seven minutes2 remove from the fire2 turn into a deep dish1 and set aside to cool4 ,if strained sauce be preferred1 one and a half pounds of fruit should be stewed in one pint of water for ten or fifteen minutes or until quite soft2 then strain through a colander or fine wire sieve2 add three quarters of a pound of sugar and return to the fire and boil three minutes1 stirring constantly2 set away to cool1 when it will be ready for use4 ,,eggs ,,plain ,,omelet ,,with ,,eight ,,eggs4 ,from ,,mrs4 ,l4 ,,brace ,,shattuck1 of ,chicago1 ,lady ,manager4 ,beat separately and very lightly the whites and yolks of eight eggs4 ,to one tablespoon of flour add one-half teaspoon of baking powder and one-half cup of sweet milk4 ,add the beaten yolks and lastly the beaten whites of the eggs4 ,have ready a hot frying pan1 with a generous amount of melted butter1 into which pour1 a cupful at a time1 the mixture4 ,as soon as it sets1 lift carefully the one half over upon the other1 and when done remove to a hot plate and serve immediately4 ,this omelet is exceedingly light and is sufficient for four or five persons4 ,,green ,,corn ,,omelet4 ,from ,,mrs4 ,,frances ,p4 ,,burrows1 of ,michigan1 ,alternate ,lady ,manager4 ,grate twelve ears of boiled corn4 ,beat five eggs until light and stir into the corn2 season with pepper and salt1 and one tablespoon butter2 fry until brown4 ,if fried in small cakes with a little flour and milk stirred in to make a batter1 it will be found excellent4 ,,omelet ,,with ,,ham4 ,from ,,mrs4 ,,naomi ,t4 ,,compton1 of ,new ,jersey1 ,alternate ,lady ,manager4 ,have a teacupful of very finely minced ham prepared for use as soon as the eggs are ready4 ,beat the whites of eight eggs separately and have the yolks beaten the same length of time as the whites4 ,we always put the eggs in the refrigerator over night if the omelet is to be used for breakfast1 for the eggs will beat much better if thoroughly cold4 ,we use the same amount of flour and milk as of ham1 but moisten the flour with milk until it is of the consistency of cream1 pouring in the milk and flour with the yolks of the eggs4 ,add lastly the whites1 beaten stiff1 alternating with the finely minced ham and whites1 until all are combined4 ,do not stir around in one direction1 but lift the yellow mixture up through and into the white4 ,get it into the oven as soon as possible1 which must be blazing hot4 ,if baked in a bread tin it will usually rise to double the amount4 ,if you prefer baking on the top of a stove1 have your frying pan hot1 with plenty of butter1 and turn the omelet as soon as the edges are cooked4 ,great care must be taken not to have the pan keep too hot after the cooking begins1 for nothing burns so quickly as egg1 and if scorched the delicate flavor is lost4 ,plain flour can be used with the proper proportions of baking powder4 ,omelet must be eaten directly after it comes from the fire to be tasted at its best4 ,a little chopped parsley may be added as a flavoring1 but it need not he chopped so finely as the ham4 ,,omelet--,,plain4 ,from ,,miss ,,mary ,e4 ,,busselle1 of ,new ,jersey1 ,lady ,manager4 ,four eggs1 well beaten2 four tablespoons milk2 two tablespoons melted butter4 ,bake in a quick oven1 in buttered round jelly tins1 and when browned1 turn half over and send to the table hot4 ,,stuffed ,,eggs4 ,from ,,mrs4 ,,ralph ,,trautmann1 of ,new ,york ,city1 ,first ,vice-,president ,board of ,lady ,managers4 ,boil twelve eggs for twenty minutes2 cut in halves2 take out the yolks and mash to a paste1 adding one onion chopped fine1 butter size of an egg1 one-half cup of milk1 a little chopped parsley1 with salt and pepper to taste4 ,mix well2 roll this paste into balls and refill the empty halves1 joining the cut eggs together again with the white of a raw egg4 ,roll the stuffed eggs in beaten yolk and cracker crumbs1 and brown in boiling lard1 same as crullers4 ,drain well and serve on toast or lettuce leaves4 ,,deviled ,,eggs ,,for ,,luncheon ,,or ,,picnics4 ,from ,,mrs4 ,,isabella ,,laning ,,candee1 of ,illinois1 ,alternate ,lady ,manager4 ,boil any number of eggs very hard1 turning over carefully in the water several times to prevent their being unevenly cooked2 put into cold water a few moments and then take off shells2 cut in halves carefully and take out the yolks2 mash these fine with a silver spoon 7use a silver knife for cutting and filling7 and add to them as much good mayonnaise dressing as may be required to make a smooth paste with which fill the empty halves2 put them evenly together1 fasten with toothpicks1 and wrap each egg in white tissue paper and put in the ice chest until ready to serve4 ,,escalloped ,,eggs4 ,from ,,mrs4 ,,helen ,a4 ,,peck1 of ,missouri1 ,alternate ,lady ,manager-at- ,large4 ,escalloped eggs makes a savory dish and this is how to prepare them3 ,put half a dozen eggs into a sauce pan of boiling water and keep the pan where it will be hot for half an hour1 but not where the water will boil4 ,at the end of the prescribed time lay the eggs in cold water for five minutes1 and then remove the shells4 ,cut the whites into thin slices and rub the yolks through a coarse sieve4 ,mix both parts lightly1 and after putting the mixture into an escallop dish pour over it a sauce made as follows3 ,put two tablespoonfuls of butter into a frying pan1 and when it has been melted add a heaping tablespoonful of flour4 ,stir until the mixture is smooth and frothy1 then gradually add a pint of cold milk4 ,boil up once and season with salt and pepper4 ,after pouring the sauce over the eggs spread a large cupful of grated bread crumbs on top of the dish and cook for fifteen minutes in a hot oven4 ,if care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible4 ,,how ,,to ,,take ,,egg4 ,from ,,mrs4 ,,naomi ,t4 ,,compton1 of ,new ,jersey1 ,alternate ,lady ,manager4 ,have never seen this recipe for preparing an egg for invalids or convalescents1 so ,i venture to add it on account of its excellence4 ,some people dislike the taste of raw egg1 and would find it palatable in other ways than beaten up with wine1 or taken in a glass of sweetened milk4 ,prepare a cup of coffee to the taste1 with cream and sugar1 keeping it very hot until ready for the egg1 which must be beaten thoroughly in another cup1 and the prepared coffee added by degrees to the egg2 drink it hot1 and you will never want to take coffee again without the addition of egg4 ,,salad ,,lobster ,,salad4 ,from ,,mrs4 ,,charles ,,price1 of ,north ,carolina1 ,third ,vice ,president1 ,board of ,lady ,managers4 ,lobsters are done when they assume a red color1 which will only require a few minutes hard boiling4 ,remove the skin and bones1 pick to pieces with a fork1 marinate them1 i4e41 place in a dish and season with salt1 pepper and a little oil1 plenty of vinegar and a little onion cut up2 then cover and let stand two or three hours4 ,cut up hard boiled eggs for a border1 line the bottom of the dish with lettuce leaves1 place the lobster on the dish in a ring4 ,mayonnaise can be used if desired1 but the lobster is excellent without it4 ,,chicken ,,salad4 ,from ,,mrs4 ,a4 ,m4 ,,palmer1 of ,new ,york1 ,alternate ,lady ,manager4 ,ingredients3 ,one fowl 7boiled72 one cucumber2 two heads lettuce2 two beets 7boiled74 ,dressing made according to the following recipe3 ,one teaspoonful mixed mustard2 one-half teaspoonful sugar2 four tablespoonfuls salad oil2 four tablespoonfuls milk2 two tablespoonfuls vinegar2 cayenne and salt to taste2 add the oil1 drop by drop1 to the mustard and sugar1 mixing carefully2 next add milk and vinegar very gradually1 lest the sauce curdle1 and the seasoning4 ,place the shredded chicken on a bed of lettuce1 and pour the dressing over it4 ,around the edge arrange rings of hard boiled eggs1 sliced cucumber and beet root4 ,,southern ,,chicken ,,salad4 ,,splendid--,,try ,,it ,,once4 ,from ,,mrs4 ,,charles ,j4 ,,mcclung1 of ,tennessee1 ,alternate ,lady ,manager4 ,cut one chicken into small pieces 7not too small72 boil one egg hard and pulverize the yolk 7cut the white into the chicken72 add the beaten yolks of three raw eggs2 one-half teaspoonful each of ground mustard1 white pepper1 salt1 sugar and celery salt or seed1 the juice of one lemon1 one tablespoonful melted butter1 one tablespoonful salad oil 7some prefer all butter72 beat all well together until light and pour into one gill of boiling vinegar and let all cook until thick as cream1 stirring constantly to avoid curdling4 ,when cold pour over your chicken1 to which has been added as much chopped celery1 and salt and pepper to taste4 ,,chicken ,,salad4 ,from ,,mrs4 ,,margaret ,m4 ,,ratcliffe1 of ,arkansas1 ,alternate ,lady ,manager4 ,as the ,irishman would say1 turkey makes the best chicken salad4 ,boil till well done4 ,use only the white meat1 which cut with sharp scissors into pieces about one-half inch square2 add an equal quantity of celery cut in same manner1 sprinkling over it salt and pepper4 ,put in a cold place till two hours before serving1 when add the following dressing3 ,for one chicken take three eggs1 one cup of vinegar1 one cup of sweet milk1 one-half cup butter1 one tablespoon made mustard1 salt1 black and red pepper1 beat eggs1 melt butter2 stir all together over a slow fire till it thickens2 when cool beat into it one cup of cream4 ,serve salad on crisp1 well-bleached lettuce leaves1 on the top of each putting a small quantity of the following mayonnaise dressing3 ,the yolks of two uncooked eggs1 one tablespoon salt1 beat with an eggbeater1 adding gradually pure olive oil till one pint is used4 ,when the mixture becomes too thick add1 as required1 one teaspoon of vinegar or lemon juice4 ,if the oil is well incorporated by thorough beating1 this dressing will keep an indefinite time4 ,,vegetable ,,salad4 ,from ,,mrs4 ,,florence ,h4 ,,kidder1 of ,north ,carolina1 ,lady ,manager4 ,one pint of cold boiled potatoes1 cut in slices2 one-third the quantity of cold boiled beets cut fine2 one-third the quantity of green peas 7winter beets and canned peas are as good as fresh ones72 sprinkle with salt and pepper1 then pour over it a ,french dressing made of a saltspoonful of salt1 one of black pepper1 a teaspoonful of onion juice or grated onion1 three tablespoonfuls of olive oil and one of vinegar2 mix thoroughly and set aside4 ,when ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet1 cut in shapes1 hard boiled egg and parsley2 if made in summer a border of crisp lettuce leaves is an additional garnish4 ,if the quantity of vegetable is increased the amount of dressing must also be doubled or the salad will be dry4 ,a small portion of the mayonnaise mixed with the vegetables also is an improvement4 ,,string ,,bean ,,salad4 7,,french ,,recipe47 ,from ,,mrs4 ,,caroline ,e4 ,,dennis1 of ,new ,york ,state1 ,alternate ,lady ,manager-at-,large4 ,string the beans and boil them whole2 when boiled tender and they have become cold1 slice them lengthwise1 cutting each bean into four long slices2 season them an hour or two before serving1 with a marinade of a little pepper1 salt1 and three spoonfuls of vinegar to one spoonful of oil4 ,just before serving1 drain from them any drops of superfluous liquid that may have collected and carefully mix them with a ,french dressing4 ,this makes a delicious salad4 ,french ,salad ,dressing--,one tablespoon of vinegar2 three tablespoons of olive oil2 one saltspoon of pepper1 and one saltspoon of salt4 7,this is half a spoon too much pepper for ,americans47 ,add a trifle of onion1 scraped fine1 or rubbed on the salad bowl1 if it is desired at all4 ,pour the oil1 mixed with the pepper and salt1 over the salad2 mix them well together2 then add the vinegar1 and mix again4 ,serve on a leaf of crisp lettuce4 ,,excellent ,,potato ,,salad4 ,from ,,mrs4 ,,genevieve ,m4 ,,guthrie1 of ,oklahoma1 ,lady ,manager4 ,for four or six people4 ,cut into dice six medium sized potatoes 7boiled72 three medium onions2 salt and pepper them to taste2 pour over and mix well the following dressing3 ,three well beaten eggs1 three large tablespoonfuls of strong vinegar1 a lump of butter size of a walnut1 pinch of salt1 pepper and mustard 7unmixed72 put on the stove and cook to a thin custard1 stirring constantly4 ,,tomato ,,salad4 ,from ,,mrs4 ,,mira ,b4 ,f4 ,,ladd1 of ,new ,hampshire1 ,lady ,manager4 ,six tomatoes1 one-half cup of mayonnaise dressing1 the crisp part of one head of lettuce4 ,peel the tomatoes and put them on the ice until they are very cold2 make the mayonnaise and stand it on the ice until wanted2 wash and dry the lettuce4 ,when ready to serve1 cut the tomatoes in halves1 make twelve little nests with two or three salad leaves each1 arrange on the dish1 place half a tomato in each nest1 put a tablespoonful of mayonnaise on each tomato and serve immediately4 ,,tomato ,,salad4 7,,for ,,use ,,when ,,fresh ,,tomatoes ,,are ,,not ,,in ,,the ,,market47 ,from ,,miss ,,mary ,,crease ,,sears1 of ,massachusetts1 ,alternate ,lady ,manager4 ,rub through a coarse sieve one can of tomatoes2 cover with cold water a half box of ,cox gelatine and let it stand a half hour or more2 then pour in enough hot water to thoroughly dissolve it2 then mix with one full pint of the strained tomatoes2 add a little salt2 pour into small round moulds and put in a cool place to harden4 ,serve on lettuce leaves with mayonnaise dressing4 ,,cabbage ,,salad4 ,from ,,mrs4 ,,theresa ,j4 ,,cochran1 of ,vermont1 ,alternate ,lady ,manager4 ,mix together one-half cup of sugar1 one teaspoonful of mustard1 one teaspoonful of salt1 one-half teaspoonful black pepper2 then add three well beaten eggs1 one-half cup of vinegar1 six tablespoonfuls of cream1 three of butter4 ,cook the same as boiled custard in a kettle of water2 when cold add the cabbage chopped fine4 ,,fish ,,salad4 ,from ,,mrs4 ,,mary ,c4 ,,bell1 of ,florida1 ,lady ,manager4 ,pour boiling water over a large mackerel and let stand for ten minutes2 take out and dry thoroughly by draining on a sieve or clean towel4 ,remove the head1 tail and fins1 and skin and bones4 ,shred the fish finely and mix with one large onion1 well chopped4 ,add mustard1 vinegar1 and pepper to taste4 ,serve as salad1 with young lettuce leaves1 and garnish with hard-boiled eggs1 sliced4 ,this is a delightful relish with thin-sliced bread and butter1 and is called ,salmagundi4 ,,salad ,,dressing4 ,from ,,miss ,,loraine ,,pearce ,,bucklin1 of ,rhode ,island1 ,alternate ,lady ,manager4 ,three eggs1 beat yolks and whites separately4 ,to the beaten yolks add one tablespoonful of mustard1 two tablespoonfuls of sugar1 one teaspoonful of salt4 ,to the beaten whites of the eggs add one cup of cream2 beat this thoroughly together1 pour the yolks1 mustard1 sugar and salt into this and put the dish containing it over the teakettle when the water boils4 ,when the mixture begins to harden around the edge1 pour in a cup of vinegar2 stir it all the time it is over the kettle4 ,after you add the vinegar take it from the heat and set in a dish of cold water to cool4 ,,doughnuts ,,fritters ,,famous ,,doughnuts ,from ,,miss ,,frances ,e4 ,,willard1 of ,illinois1 ,lady ,manager4 ,to tell you the truth1 ,i never knew anything about cooking or had a particle of taste for it1 but ,i will send you the recipe for her famous 'doughnuts1' written out by my beloved mother1 and ,i think about the last communication she ever prepared for the press2 it was in ,march of last year4 ,there is nothing specially valuable about the recipe except that it is good and decidedly old-fashioned4 ,i used to think there was nothing so toothsome as mother's 'fried cakes1' for so we called them on the old ,wisconsin farm4 ,believe me1 yours1 with all good wishes1 ,frances ,e4 ,willard ,take a little over one pint of rich1 sweet milk1 into which put two- thirds of a teacup of sugar and a little salt4 ,sift as much flour as you think will be required1 into which mix four heaping teaspoonfuls of best baking powder4 ,stir into the milk and sugar six tablespoonfuls of very hot fresh lard1 pour the mixture into the flour and make a sponge4 ,when cooled sufficiently to prevent cooking the egg add one egg slightly beaten4 ,mix to a proper consistency1 roll and cut into rings4 ,it is hard to give a recipe where so much depends upon the judgment and care of the cook4 ,much depends upon having the lard in which the doughnuts are fried very hot before they are put in1 otherwise they soak up the fat and are heavy4 ,,raised ,,doughnuts4 ,from ,,mrs4 ,,ellen ,m4 ,,chandler1 of ,vermont1 ,lady ,manager4 ,one pint warmed milk1 one cup sugar1 one-half cup yeast1 one-half teaspoon salt2 mix about #aj ,a4,m41 let rise four hours then add3 ,one cup sugar1 two eggs1 one-fourth cup lard1 one-fourth cup butter4 ,knead and let rise in warm place until night1 then roll thin and cut out2 let rise over night in warm place and fry in the morning4 ,,doughnuts4 ,from ,,mrs4 ,,laura ,e4 ,,howey1 of ,montana1 ,secretary ,state ,board and ,lady ,manager4 ,beat well together one egg1 one cup sweet milk1 one cup sugar 7small cup71 large teaspoonful of baking powder1 sprinkle in two cups flour1 piece butter size of an egg1 pinch of salt4 ,knead soft1 cook in skillet well filled with lard just to the boiling point2 place in dripping pan1 so that they may not get soggy with the grease while cooling off4 ,,doughnuts4 ,from ,,miss ,,annie ,m4 ,,mahan1 of ,west ,virginia1 ,alternate ,lady ,manager4 ,one-half cup of butter1 one cup of sour milk1 one and one-half cup of sugar1 four eggs1 one teaspoon soda 7in milk71 nutmeg1 flour to make it stiff enough to roll4 ,,callas4 ,a ,,creole ,,cake ,,eaten ,,hot ,,with ,,coffee4 ,from ,,mrs4 ,,belle ,h4 ,,perkins1 of ,louisiana1 ,president of ,state ,board1 ,lady ,manager4 ,one teacup of rice well boiled and mashed1 one small coffee cup of sugar1 two tablespoons yeast1 three eggs and flour sufficient to make a thick batter2 beat the whole well together and fry in hot lard4 ,be careful not to have the batter too thin1 or it will not fry well4 ,,apple ,,fritters4 ,from ,,mrs4 ,m4 ,p4 ,,hart1 of ,ohio1 ,president of ,state ,board and ,lady ,manager4 ,make a batter with one cup sweet milk1 one teaspoonful sugar1 two eggs1 whites and yolks beaten separately1 two cups flour1 one teaspoonful baking powder mixed with flour4 ,chop some good tart apples1 mix them in the batter and fry in hot lard4 ,serve them with maple syrup4 ,,corn ,,fritters4 ,from ,,mrs4 ,e4 ,v4 ,mc,connell1 of ,north ,dakota1 ,lady ,manager ,two eggs1 one tablespoon of cream or sweet milk1 one cup oyster crackers rolled fine1 one can or six ears of sweet corn scraped from the cob1 pepper and salt to taste4 ,put tablespoon butter in frying pan1 have it hot and drop in batter by spoonfuls4 ,fry brown and serve hot for breakfast4 ,,clam ,,fritters4 ,from ,,mrs4 ,,sallie ,s4 ,,cotten1 of ,north ,carolina1 ,president ,state ,board and ,alternate ,lady ,manager4 ,open as oysters and chop fine4 ,make a stiff batter of eggs and flour1 with a little black pepper4 ,stir into this batter the chopped clams and a little of the clam liquor1 if necessary to make the batter the proper consistency4 ,fry in hot butter or lard4 ,,white ,,corn ,,meal ,,cakes ,,for ,,breakfast4 7,a ,,rhode ,,island ,,dish47 ,from ,,mrs4 ,,sarah ,s4,c4 ,,angell1 of ,michigan1 ,lady ,manager4 ,one pint white corn meal1 ,into which you stir two saltspoonfuls salt4 ,gradually moisten this with boiling water until the mixture is somewhat thicker than hasty pudding4 ,stir constantly and after the right consistency is attained1 beat thoroughly for two minutes4 ,drop from spoon into boiling lard and fry for five or six minutes4 ,serve immediately4 ,it is of absolute importance that the water should be boiling and kept so1 and therefore it is wise to bring the mixing dish very near the stove when the teakettle is heated4 ,the same paste may be fried on a griddle like buckwheat cakes1 but the first method makes the crispest1 nuttiest flavor4 ,this recipe makes bannocks enough for six people4 ,,corn ,,griddle ,,cakes ,,or ,,old ,,virginia ,,slap ,,jacks4 ,from ,,miss ,,lily ,,irene ,,jackson1 of ,west ,virginia1 ,lady ,manager4 ,one or two eggs1 whites beaten to a froth2 one quart of sweet milk2 pinch of salt2 meal enough to make a thin batter4 ,bake very thin on hot griddle and serve at once4 ,meal must not be too finely ground or bolted4 ,,fried ,,mush4 ,from ,,mrs4 ,,george ,,hoxworth1 of ,arizona1 ,alternate ,lady ,manager4 ,three pints boiling water2 one cup wheat flour2 enough corn meal to make stiff batter4 ,fry while hot in plenty of grease4 ,think it more convenient than the old way and much better4 ,a tablespoonful of sugar added makes it brown better4 ,,superior ,,waffles4 ,from ,,mrs4 ,,mary ,b4,p4 ,,black1 of ,west ,virginia1 ,alternate ,lady ,manager4 ,one quart of buttermilk2 one pint of sweet new milk2 four eggs1 beaten separately2 little salt2 teaspoonful soda1 dissolved in half teacup sour cream or buttermilk1 and enough flour to make the dough of proper consistency4 ,sift your flour2 begin with three pints1 you may need less or more4 ,add buttermilk 7sour cream will do instead71 then sweet milk2 then yolks of eggs1 well beaten2 then soda1 having dissolved it in half teacupful of buttermilk or sour cream2 add more flour now1 should it be needed2 lastly1 whites of eggs1 beaten to a stiff froth and stirred gently into the thin dough4 ,let the cook be careful to fill the iron scantily half full1 to bake1 as these beautiful waffles to be crisp and tender must have ample space to rise4 ,,mexican ,,enchiladas ,from ,,mrs4 ,,franc ,,luse ,,albright1 of ,new ,mexico1 ,lady ,manager4 #a4 ,to make the tortillas for the enchiladas1 take one quart of blue corn meal mixed with water and salt1 making a batter stiff enough to flatten out into round cakes1 and bake on the bare hot lid4 #b4 ,to make the chili sauce3 ,one cup of tepid water2 three tablespoonfuls of ground chili2 let boil down to a batter4 #c4 ,filling for tortillas3 ,grated cheese and chopped onions1 very fine4 ,dip into a pan of boiling hot lard one tortilla2 then dip this tortilla into the chili batter2 then sprinkle with the filling1 first the cheese and then the onion4 ,then put on one spoonful of chili batter and lay like a layer cake as many cakes as desired1 and then pour over the chili batter4 ,cut like cake and serve hot4 ,,preserves ,,tomato ,,conserve4 ,from ,,mrs4 ,,caroline ,e4 ,,dennis1 of ,new ,york ,state1 ,alternate ,lady ,manager-at-,large4 ,three pounds of sugar1 to three pounds of tomatoes2 add two lemons1 peeled and sliced very thin2 sliver the peel into smallest bits and add1 with two inches of preserved ginger root1 also cut very fine4 ,put tomatoes in a kettle1 mash with a spoon1 mix in the sugar1 lemons and ginger1 and boil slowly for three hours1 or until the preserve is of the consistency of marmalade4 ,this is a new and very choice sweetmeat2 and1 so far as we know1 is not to be found in any other recipe-book4 ,,orange ,,marmalade4 ,from ,,mrs4 ,,governor ,,oglesby1 of ,illinois1 ,lady ,manager4 ,one dozen imperial oranges 7good pulp and thick yellow skin72 their scant weight in sugar4 ,peel six and grate the yellow rind without the white skin4 ,slice the peel from the other six into thin shreds2 boil in three waters till very tender4 ,chop the oranges1 removing all tough fibres and seeds2 put on1 with the juice that drains from the oranges1 the sugar1 a little water and the drained orange peel shreds2 boil fifteen minutes1 thon add the pulp and grated rind and boil twenty minutes4 ,,compote ,,of ,,apples4 ,from ,,mrs4 ,,hattie ,e4 ,,sladden1 of ,oregon1 ,alternate ,lady ,manager4 ,make a syrup of one quart of water and one pint of white sugar4 ,pare and core 7without breaking7 six tart apples2 stew in syrup until tender4 ,remove the apples to a deep glass dish2 then add to the syrup a box of gelatine and cinnamon stick4 ,when thoroughly dissolved1 pour over the apples1 first removing the cinnamon bark4 ,,steamed ,,peaches4 ,from ,,mrs4 ,w4 ,,newton ,,linch1 of ,went ,virginia1 ,lady ,manager4 ,place the fruit in a steamer and allow it to remain until skin can be removed1 as that from a scalded tomato4 ,make a strong syrup of granulated sugar2 place the peaches in the jar1 pour the syrup over them very hot and seal at once4 ,steamed peaches make a delightful dish for lunch during their season4 ,do not make the syrup quite so strong and allow the peaches to get very cold before serving4 ,,quince ,,preserves4 ,from ,,mrs4 ,m4,p4 ,,hart1 of ,ohio1 ,president of ,state ,board and ,lady ,manager4 ,pare and core the quinces4 ,put the parings and cores into a kettle with sufficient water to cover them1 and let them boil for a short time4 ,then strain and pour the liquid over the quinces4 ,let the quinces cook until they are soft before adding the sugar4 ,the quinces and syrup must be boiled until they become transparent and of a rich color4 ,the rule is one pound of sugar to a pound of fruit2 a less quantity of sugar will be sufficient if the fruit should be well cooked and carefully sealed4 ,,watermelon ,,preserves4 ,from ,,mrs4 ,h4,k4 ,,ingram1 of ,florida1 ,alternate ,lady ,manager4 ,take a thick rind of a ripe watermelon4 ,cut into small strips1 or any desirable fancy shapes2 cut off all the red inside part and scrape off all the hard outside shell4 ,boil the pieces in water with peach or grape leaves and soda1 in the proportion of a dozen leaves and a teaspoonful of soda to two quarts of water4 ,when tender1 take them out of the water and put them in cold water that has had half a large spoonful of alum dissolved in it4 ,they will then become brittle and green4 ,let them soak in the alum water for an hour2 then rinse in clear1 cold water1 and boil in a syrup made of equal weight of white sugar4 ,boil with them lemons cut in thin slices1 allowing one lemon to two pounds of rind4 ,boil fifteen or twenty minutes4 ,when a little cool1 add a little essence of ginger1 or if not the essence1 boil in the syrup with the rinds a little green or ground ginger tied in bits of thin cloth4 ,after three or four days pour the syrup off and boil down to a rich syrup that will just cover the rinds1 and pour it over them scalding hot4 ,,blackberry ,,jam4 ,from ,,mrs4 ,,mary ,s4 ,,mcneal1 of ,oklahoma1 ,alternate ,lady ,manager4 ,put the fruit into a preserving kettle and boil fifteen or twenty minutes1 stirring often and skimming off any scum that may rise2 then add sugar in the proportion of three-fourths pound of sugar to one pound of fruit4 ,boil thirty minutes longer1 stirring continually2 when done1 pour into small jars or jelly glasses4 ,,canned ,,spiced ,,blackberries4 ,from ,,mrs4 ,h4,j4 ,,peto1 of ,arizona1 ,alternate ,lady ,manager ,wash the berries carefully and drain in a colander4 ,for each quart of fruit add two cups granulated sugar and one-half cup of pure cider vinegar4 ,put all in a porcelain lined sauce pan1 set on the stove and scald thoroughly2 then add one-half dozen cloves and one and one-half ounces stick cinnamon for each quart of berries4 ,while the fruit is hot1 pour into glass jars and cover at once2 it will be ready for use in three or four days4 ,a delicious relish4 ,,spiced ,,green ,,grapes4 ,from ,,mrs4 ,,george ,a4 ,,mumford1 of ,rhode ,island1 ,alternate ,lady ,manager4 ,five pounds green grapes 7wild are best72 three pounds sugar2 one pound raisins2 one-half pint vinegar2 one tablespoonful ground cloves2 one tablespoonful ground allspice2 one tablespoonful ground cinnamon4 ,stone the grapes and raisins2 simmer one hour4 ,,orange ,,jelly4 ,from ,,mrs4 ,,theresa ,j4 ,,cochran1 of ,vermont1 ,alternate ,lady ,manager4 ,grate the yellow rinds of two oranges and two lemons and squeeze the juice into a porcelain lined preserving kettle1 adding the juice of two more oranges and removing all the seeds2 put in the grated rind a quarter of a pound of sugar1 or more if the fruit is sour1 and a gill of water1 and boil these ingredients together until a rich syrup is formed2 meantime dissolve two ounces of gelatine in a quart of warm water1 stirring it over the fire until it is entirely dissolved2 then add the syrup1 strain the jelly1 and cool it in molds wet in cold water4--,white ,house ,cook ,book4 ,,currant ,,jelly4 ,prom ,,mrs4 ,m4,p4,h4 ,,beeson1 of ,oklahoma1 ,lady ,manager4 ,one-half cup sugar to one cup currant juice4 ,boil for fifteen minutes4 ,this will make a lovely jelly4 ,,crab ,,apple ,,jelly4 ,from ,,mrs4 ,,genevieve ,m4 ,,guthrie1 of ,oklahoma1 ,lady ,manager4 ,wash and quarter large ,siberian crabs1 but do not core2 cover to the depth of an inch or two with cold water and cook to a mush2 pour into a coarse cotton bag or strainer1 and1 when cool enough1 press or squeeze hard to extract all of the juice4 ,take a piece of fine ,swiss muslin or crinoline1 wring out of water1 spread over colander placed over a crock1 and with a cup dip the juice slowly in1 allowing plenty of time to run through2 repeat this process twice1 rinsing the muslin frequently4 ,allow the strained juice of four lemons to a peck of apples and three-quarters of a pound of sugar to each pint of juice4 ,boil the juice from ten to twenty minutes2 while boiling1 sift in the sugar slowly1 stirring constantly1 and boil five minutes longer4 ,this is generally sufficient1 but it is always safer to try it and ascertain whether it will jelly4 ,this will make a clear1 sparkling jelly4--,from ,practical ,housekeeping ,cook ,book4 ,the jelly is excellent4 ,,pickles ,,and ,,catsup ,,pickled ,,onions4 ,from ,,mrs4 ,,harriet ,a4 ,,lucas1 of ,pennsylvania1 ,lady ,manager ,peel carefully1 by scalding1 small onions2 drain2 place in salt and water1 not too strong1 for forty-eight hours2 then drain again till dry4 ,put together one-half pint of milk and one-half pint water2 place the small onions in it and allow them to scald1 not boil1 or they will be softened4 ,remove1 rinse in cold water and drain4 ,place in a jar and pour over them white wine vinegar1 with a little mace and small red peppers2 no dark spice4 ,you will have a beautifully white1 mild pickled onion if this is carried out4 ,,oil ,,pickles4 ,from ,,mrs4 ,,ida4 ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,two dozen large cucumbers1 sliced without paring2 sprinkle with salt2 place in a colander to drain for two or three hours4 ,one dozen onions prepared in the same way1 separately4 ,put in a stone jar1 in alternate layers1 sprinkling between with ground black pepper and a mixture of mustard and oil1 the mixture to be made in the proportion of a small box of mustard to one-half pint of salad oil4 ,when the jar is full1 pour in enough cold vinegar to cover4 ,,mixed ,,pickles4 ,from ,,mrs4 ,,sam4 ,s4 ,,fifield1 of ,wisconsin1 ,lady ,manager4 ,take small cucumbers1 onions1 beans1 cauliflower1 broken up1 and pour over boiling hot brine made of one teacup of coarse salt to a gallon of water1 for three mornings4 ,the fourth morning drain well4 7,i put into a flour sack and hang out doors until dry47 ,to one gallon of good cider vinegar put a teaspoon of pulverized alum1 four of white mustard seed1 two of celery seed1 five or six tiny red peppers1 a handful of cloves and as much of stick cinnamon2 pour over the pickles when real hot2 add a good quantity of horseradish root to keep pickles from moulding4 ,,cucumber ,,pickles4 ,from ,,mrs4 ,,parthenia ,p4 ,,rue1 of ,california1 ,lady ,manager4 ,for two gallons of pickles1 place the cucumbers in salt and water for three days2 then rinse in fresh water4 ,one teacupful of whole white mustard2 one handful of whole cloves2 allspice and black pepper2 a teacupful of broken cinnamon4 ,put all into a large thin bag and boil in one quart vinegar4 ,put two or three red pepper pods and a few sprigs of horseradish root among the cucumbers1 in a keg or jar4 ,take sufficient vinegar to cover them and put into it one pound of brown sugar2 let it scald and cool a little2 then pour over the pickles2 then the spices and vinegar1 allowing the spices to remain on top4 ,the spices and vinegar must be poured off and scalded for five mornings1 and1 when cool1 poured over the pickles2 the last day pour over a cup of molasses4 ,use good cider vinegar4 ,if desired sweeter1 sugar to vinegar when heating4 ,cucumbers used late in the season make better pickles than the earlier ones4 ,put cucumbers in salt water when freshly picked4 ,,green ,,cucumber ,,pickle4 ,from ,,mrs4 ,,cora ,,payne ,,jackson1 of ,kentucky1 ,lady ,manager4 ,one gallon of cider vinegar2 one pound of brown sugar2 one tablespoon of allspice2 one tablespoon of cloves2 one tablespoon of black pepper2 one tablespoon of mace2 two tablespoons of root ginger2 two tablespoons of celery2 two tablespoons of white mustard2 one handful of horseradish4 ,after it begins to boil add cold cucumbers1 well soaked1 and boil until tender enough to pierce with a fork4 ,,ripe ,,cucumber ,,pickle4 ,from ,,miss ,,mary ,,elliott ,,mccandless1 of ,pennsylvania1 ,lady ,manager4 ,slice twenty-five large cucumbers in pieces between one and two inches thick2 lay in salt water two days2 wash out the salt4 ,boil in alum water half an hour1 alum size of a walnut 7,english72 take out and boil in ginger water an hour2 one ounce of ginger and water to cover4 ,make a syrup of five pounds of light brown sugar1 three quarts of vinegar1 one pint of water1 two ounces of whole cloves1 two ounces of stick cinnamon1 half an ounce of whole allspice1 half an ounce of mace 7put spices in bags74 ,let all boil until a rich syrup1 then put in the cucumbers and boil between one and two hours4 ,,gooseberry ,,catsup4 ,from ,,mrs4 ,,amey ,m4 ,,starkweather1 of ,rhode ,island1 ,superintendent ,state ,work and ,lady ,manager4 ,nine pounds of gooseberries2 add five pounds of sugar1 one quart of vinegar1 three tablespoonfuls of cinnamon1 one and one-half each of allspice and cloves4 ,the gooseberries should be nearly or quite ripe4 ,take off the blossoms1 wash1 and put them into a porcelain kettle1 scald1 then put through a colander1 add the sugar and spices2 boil fifteen minutes2 then add the vinegar2 bottle immediately before it cools4 ,almost any recipe for spiced gooseberries makes a good recipe when the gooseberries are put through a colander or coarse sieve1 and the vinegar added1 cooled in this way4 ,if you wish a smaller recipe1 use the following3 ,to four quarts of fruit1 take three pounds of sugar1 one pint of vinegar1 one tablespoonful each of ground cloves1 allspice and cinnamon4 ,make as in the above recipe4 ,,cabbage ,,pickle4 ,from ,,mrs4 ,,carrington ,,mason1 of ,tennessee1 ,alternate ,lady ,manager4 ,quarter small1 hard heads of cabbage1 removing the outer leaves2 put in a brine for three days1 then let it soak in fresh water six hours4 ,wipe perfectly dry1 squeezing the water out4 ,scald the cabbage in weak vinegar and water1 to which add turmeric in a thin muslin bag4 ,then put into a stone jar alternate layers of cabbage and seasoning as follows3 ,mace1 ginger1 cinnamon1 white mustard seeds1 onions1 red pepper1 and horse radish4 ,bring to a boil enough good cider vinegar to cover the whole1 and pour into the jar hot4 ,,picalilly4 ,from ,,mrs4 ,,ella ,,ray ,,miller1 of ,idaho1 ,alternate ,lady ,manager4 ,one peck green tomatoes2 twelve large onions2 one ounce each of allspice1 cloves1 cinnamon1 whole pepper and white mustard seed2 two ounces flour of mustard1 one and one-half pound sugar4 ,slice and salt tomatoes1 drain over night4 ,put spices in bags1 cover all with vinegar1 and boil till tender4 ,seal in glass jars4 ,,sweet ,,pickled ,,peaches4 ,from ,,mrs4 ,,nellie ,b4 ,,plumer1 of ,pennsylvania1 ,alternate ,lady ,manager4 ,ten pounds peaches--pared2 five pounds sugar2 one quart best cider vinegar2 one tablespoonful allspice2 one tablespoonful mace2 one tablespoonful cinnamon2 one teaspoonful cloves4 ,put the spices in thin muslin bags4 ,boil all together half hour2 then put in the peaches1 and boil twenty minutes4 ,take out the fruit with a skimmer1 and spread upon dishes to cool4 ,boil the syrup until thick1 pack the peaches in glass jars1 and pour syrup over them scalding hot4 ,,chow-,,chow ,,pickles4 ,from ,,mrs4 ,h4,k4 ,,ingram1 of ,florida1 ,alternate ,lady ,manager4 ,one-half peck green tomatoes2 one dozen peppers2 two heads cabbage 7medium size72 one-half peck onions2 one-fourth peck cucumbers4 ,chop fine 7or1 better still1 run through a sausage grinder71 and mix thoroughly with three handfuls of salt4 ,pour all into a thin bag to drain for twelve hours1 or over night4 ,at the end of this time put sufficient vinegar to cover into a large iron1 tin or porcelain vessel1 and add two ounces black pepper grains1 two ounces allspice grains1 two ounces celery seed1 one-fourth pound mustard1 one pound sugar4 ,scald the vinegar and pour contents of bag into it2 add the spices1 mix well1 and let all come to a boil1 and remove instantly4 ,this will be found equal to the best imported bottled chow-chow4 ,,mustard ,,chow-,,chow4 ,from ,,mrs4 ,,alice ,b4 ,,castleman1 of ,kentucky1 ,alternate ,lady ,manager4 ,two dozen cucumbers1 cut in chunks about an inch thick2 two heads of cabbage1 chopped fine4 ,sprinkle with salt and let stand all night4 ,one dozen large green peppers1 chopped up2 five dozen small seed onions4 ,soak the onions and peppers separately in salt water all night2 next morning squeeze all the salt water from them4 ,then place in a kettle a layer of pickle and a layer of seasoning composed of two ounces of white mustard seed2 two ounces celery seed2 one ounce turmeric2 one- half pound box of ,coleman's mustard1 mixed smooth with vinegar1 adding two and one-half pounds brown sugar4 ,after putting all in the kettle1 cover with vinegar and boil thirty minutes1 ,this recipe makes two gallons of pickles1 and one and one half gallons of vinegar covers it4 ,use best cider vinegar4 ,,chow-,,chow4 ,from ,,miss ,,mary ,,elliott ,,mccandless1 of ,pennsylvania1 ,lady ,manager4 ,one peck green tomatoes2 two large heads of cabbage2 two good sized onions2 three small red peppers2 one-fourth pound yellow mustard seed2 one-fourth pound ground mustard2 one and one-half ounces celery seed2 one tablespoonful cayenne pepper1 three quarts best vinegar2 one quart granulated sugar4 ,slice tomatoes1 salt them1 then chop very fine1 and drain all green water off2 put the chopped tomatoes on in a preserving kettle1 with some good vinegar1 bring them to the scald1 then pour in colander to drain and cool4 ,chop cabbage1 onions and peppers fine1 and when the tomatoes are cold1 mix all together4 ,bring to boil vinegar1 sugar1 mustard seed1 celery seed1 red pepper and more salt4 ,mix ground mustard with chopped tomatoes1 cabbage1 etc4 ,when the vinegar1 sugar1 etc41 is cold1 pour on the chopped mixture2 stir thoroughly and put in wide-mouthed bottles4 ,,cheese ,,cheese ,,fonda4 ,from ,,miss ,,hattie ,t4 ,,hundley1 of ,alabama1 ,lady ,manager4 ,one cup of bread crumbs1 very dry and fine2 two scant cups of milk2 one-half pound of old cheese1 grated2 three eggs1 whipped very light1 and one tablespoonful of butter4 ,season with pepper and salt and a pinch of soda dissolved in hot water and stirred into the milk4 ,soak the crumbs in the milk1 beat with these the eggs1 butter1 seasoning1 and lastly the cheese2 put into a buttered baking dish1 put dry bread crumbs on top and bake in a rather quick oven until a delicate brown4 ,serve immediately4--,mrs4 ,henderson's ,cook ,book4 ,,cheese ,,sticks4 ,from ,,mrs4 ,,margaret ,m4 ,,ratcliffe1 of ,arkansas1 ,alternate ,lady ,manager4 ,six tablespoons of grated cheese2 two tablespoons of melted butter2 enough flour to make a soft dough4 ,roll thin1 cut in strips and bake in floured pan in quick oven4 ,,pies ,,lemon ,,pie4 ,from ,,mrs4 ,l4 ,m4 ,n4 ,,stevens1 of ,maine1 ,lady ,manager4 ,one cup sugar2 juice of one lemon2 one egg and yolks of two eggs2 one dessertspoonful rolled cracker1 scalded in two-thirds cup milk4 ,bake in a deep plate4 ,after baking frost with the whites of two eggs beaten stiff1 adding two spoonfuls of sugar4 ,brown the frosting a little4 ,,ideal ,,lemon ,,pie4 ,from ,,mrs4 ,,ida ,l4 ,,turner1 of ,texas1 ,lady ,manager4 ,make the crust1 line pie tin and bake4 ,while it is baking prepare the following filling3 ,grate one lemon 7do not roll it72 after the yellow rind is all grated1 squeeze in the juice and if any little cells go in1 do not say them nay2 then put in a cupful of sugar and the yolks of two eggs2 stir well together2 upon this pour a large cupful of cold water1 into which has been stirred a dessertspoonful of corn starch2 put all into a sauce pan and stir until it is cooked into a rich1 clear1 straw-colored jelly4 ,then fill the crust and from the whites of the eggs make a meringue to cover each4 ,put into the oven for one brief instant4 ,,lemon ,,pie4 ,from ,,mrs4 ,,virginia ,c4 ,,meredith1 of ,indiana1 ,lady ,manager and ,vice- ,chairman of ,executive ,committee4 ,two cups of sugar2 one cup of boiling water2 four eggs2 two lemons2 one and one-half tablespoon flour4 ,stir the sugar and flour well together2 add the juice and grated rind of the lemons2 to this add the well beaten yolks2 after stirring well1 add the boiling water2 put over a clear fire and stir constantly until it boils1 then pour into the shells4 ,spread over the top a meringue made of the whites of the four eggs and one tablespoon of sugar2 place in the oven and brown slightly4 ,this is sufficient for two pies4 ,the shells should he made of ordinary pie pastry and baked before being filled with the mixture4 ,,lemon ,,pie4 ,from ,,miss ,,lucia ,b4 ,,perea1 of ,new ,mexico1 ,alternate ,lady ,manager4 ,one and one-half cups of sugar2 one cup of water2 two tablespoonfuls flour or corn starch2 one tablespoonful butter2 yolks of three eggs2 two lemons1 grated2 add juice1 beat well all together1 then boil until thick4 ,beat up one cup of pulverized sugar with the whites of three eggs4 ,pour over the pie when done1 and brown4 ,,pumpkin ,,pie4 ,from ,,mrs4 ,,frances ,c4 ,,holley1 of ,north ,dakota1 ,alternate ,lady ,manager4 ,pare pumpkin1 cut into inch pieces2 steam till well done1 or stew until soft and dry2 then sift through a wire sieve or colander4 ,add one well beaten egg for each pie1 also one tablespoonful of cream1 if you have it1 for each1 together with sufficient milk to give the required thickness when cooked4 ,sugar and salt to your taste1 flavor with nutmeg1 adding also a little ginger4 ,use deep custard plates2 bake1 rather slowly at first1 until well thickened and nicely brown on top4 ,,apple ,,custard ,,pie4 ,from ,,mrs4 ,,annie ,l4 ,y4 ,,orff1 of ,missouri1 ,alternate ,lady ,manager4 ,one cup milk2 yolks of two eggs2 four grated apples2 small spoon of melted butter2 one-half cup sugar2 nutmeg to flavor2 pinch of salt4 ,bake in one crust4 ,make a frosting with whites of eggs and two spoons of sugar4 ,brown delicately4 ,,cream ,,pie4 ,from ,,mrs4 ,m4 ,r4 ,,lee1 of ,mississippi1 ,lady ,manager4 ,put one-half pint milk and one-half cupful sugar in a frying pan and let it come to a boil2 then dissolve one tablespoonful corn starch in a little milk reserved from the half pint4 ,add to it the beaten yolk of one egg1 stir into the boiling milk1 and when thickened and smooth1 remove and add a little salt and lemon flavoring4 ,pour into a flaky crust that has been just baked1 and frost with the white of one egg and one tablespoonful sugar2 place in hot stove till a delicate brown4 ,,cream ,,pie ,from ,,mrs4 ,,louise ,,campbell1 of ,new ,mexico1 ,alternate ,lady ,manager4 ,bake an undercrust4 ,boil one pint of sweet milk2 when boiling1 stir in one-quarter cup of corn starch1 one-half a cup of sugar1 and the yolks of two eggs1 which must be well beaten together4 ,cook thoroughly1 flavor with vanilla1 and add a little salt4 ,pour this mixture into the baked crust4 ,beat the whites of the two eggs1 and to them add half a cup of sugar1 and use as meringue4 ,,apple ,,pie4 ,from ,,mrs4 ,,alice ,,vineyard ,,brown1 of ,north ,dakota1 ,alternate ,lady ,manager4 ,sift into a chopping bowl three small caps of flour2 then with the knife chop in thoroughly one cup of lard1 one-half cup of butter1 that have been on ice for an hour2 mix with four to six tablespoons of ice water1 as may be needed to handle1 roll thin and line a shell1 into which slice thinly any tart apples that will cook rather quickly4 ,dredge with the grated rind of a lemon--a somewhat dry lemon is preferable--which has been mixed thoroughly with one tablespoon of sugar and one small teaspoon of corn starch4 ,now break an egg into a howl1 beat well and add four tablespoons of sugar and one cup of rich milk2 pour this over the apples2 with the jag iron cut the remainder of the paste into narrow strips and lay across to form squares4 ,bake in a moderate oven until the custard sets4 ,place on ice in summer2 eat slightly warm in winter4 ,,pie ,,crust4 ,from ,,mrs4 ,,annie ,l1 ,y4 ,,orff1 of ,missouri1 ,alternate ,lady ,manager4 ,one cup lard2 one-half cup cold water2 a pinch of salt1 and flour enough to roll4 ,this will make exactly two pies4 ,,mince ,,meat4 ,from ,,mrs4 ,,marcia ,,louise ,,gould1 of ,illinois1 ,president ,state ,board and ,lady ,manager4 ,two pounds of lean fresh beef boiled2 when cold chop fine2 one pound of beef suet cleared of strings and minced to a powder2 five pounds of apples1 pared and chopped2 two pounds of raisins1 seeded and chopped2 one pound of ,sultana raisins1 washed and picked over2 two pounds of currants1 washed and carefully picked over2 three-quarters of a pound of citron1 chopped fine2 two tablespoonfuls of cinnamon1 one of nutmeg 7powdered71 two of mace1 one of cloves1 one of allspice1 one of fine salt2 two and a quarter pounds of brown sugar2 one quart brown sherry1 and one pint best brandy or three pints of grape juice4 ,,mince ,,meat4 ,from ,,mrs4 ,,laura ,f4 ,,coleman1 of ,colorado1 ,lady ,manager4 ,two pounds of beef2 half pound suet2 half pound butter2 five pounds apples2 two pounds raisins2 two pounds seedless raisins2 half pound citron2 three tablespoonfuls cinnamon1 two of mace1 two of allspice2 one nutmeg2 three pounds brown sugar2 half gallon sweet cider4 ,boil beef until tender1 then chop fine2 also chop suet1 apples and citron4 ,then mix all the ingredients thoroughly and boil until the apples are cooked4 ,after removing from the stove add one-half teacupful of brandy if desired4 ,,pudding ,,graham ,,christmas ,,pudding4 ,from ,,mrs4 ,,rollin ,a4 ,,edgerton1 of ,arkansas1 ,secretary of ,state ,board and ,lady ,manager4 ,the ,christmas pudding which ,i add was served up this ,christmas on my table and pronounced delicious4 ,dyspeptics need not fear this ,plum ,pudding and it is rich enough to please the most fastidious4 ,wishing your philanthropic efforts every success1 ,i am1 ,very truly yours1 ,beat two eggs2 take one-half cup of sweet milk2 one-half cup of molasses1 in which dissolve one-half teaspoon of soda2 a lump of butter the size of an egg2 one cup of ,graham flour 7don't sift7 two cups of flour1 in which a cup of stoned raisins are well rubbed2 one small teaspoon of salt2 spice with cinnamon1 cloves and nutmeg1 one teaspoonful all together4 ,then steam two hours and serve with a hard sauce of butter and fine sugar creamed together1 with one well beaten egg and grated nutmeg as a finish4 ,wholesome1 delicious1 and extremely simple to prepare4 ,,graham ,,pudding4 ,from ,,mrs4 ,,george ,a4 ,,mumford1 of ,rhode ,island1 ,alternate ,lady ,manager4 ,one and one-half cups of ,graham flour2 one cup of milk2 one-half cup of molasses2 one cup of raisins1 seeded and chopped2 one teaspoonful soda2 one-half teaspoonful salt4 ,sift the ,graham flour to make it light1 but return the bran4 ,dissolve the soda in one tablespoonful of the milk and add the remainder of the milk1 molasses and salt4 ,then pour all the mixture on the ,graham flour1 beating it thoroughly with a spoon2 then stir in the fruit 7and spice if you wish74 ,pour the pudding into a well greased mould and steam four hours4 ,serve with a wine or any rich sauce4 ,,lady ,,ross ,,fig ,,pudding4 ,from ,,mrs4 ,,wm4 ,p4 ,,lynde1 of ,wisconsin1 ,lady ,manager4 ,three-quarters pound grated bread2 one-half pound best figs1 minced fine2 six ounces minced beef suet2 six ounces sugar2 one teacup sweet milk2 a little nutmeg2 one egg4 ,mix the bread and suet together2 then add figs1 sugar and nutmeg2 then the egg1 well beaten2 lastly the milk4 ,boil in a mould four hours4 ,wine ,sauce--,two cups sugar2 one-half cup butter4 ,stir to a cream2 then add one glass of wine and some flavoring and a little nutmeg2 then pour in a small cup boiling water and set on the stove in a pan or kettle of water and keep hot until served4 ,,alexandre ,,pudding4 ,from ,,mrs4 ,m4 ,d4 ,,thatcher1 of ,colorado1 ,lady ,manager4 ,set a jelly mould on ice2 put a layer of maraschino jelly 7or any wine jelly7 in the bottom of the mould2 when set1 add a layer of pink jelly 7made by adding a drop of prepared cochineal72 when set1 put a lining in the centre of the mould2 if you have not the centre-form1 use a small tin baking-powder box1 placing it in the centre of the mould2 then add alternate layers of the jellies until the mould is filled1 and when well set and firm1 gently withdraw the lining 7or can71 filling the hollow thus formed with a custard cream4 ,when all is quite firm1 turn out on a dish and serve with whipped cream around the pudding4 ,,plum ,,pudding4 ,from ,,mrs4 ,,florence ,h4 ,,kidder1 of ,north ,carolina1 ,lady ,manager4 ,one and one-half pounds of stoned raisins1 torn in half2 one pound of currants2 one and one-half pounds of citron1 cut fine2 one and one- quarter pounds of butter2 one pound of sugar2 eight eggs1 well beaten2 one pound of stale bread crumbs2 one and one-half pints of sweet milk1 boiled and poured on bread crumbs2 two grated nutmegs2 two tablespoons of cinnamon2 one tablespoon of mace1 one of cloves and two of allspice2 eight tablespoons of sifted flour1 rubbed in with fruit2 one-half pint of ,french brandy and one-half pint of ,madeira or sherry4 ,have a bag two thicknesses of white unbleached cloth2 grease and flour the inside well2 pour in mixture1 tie tightly to exclude water1 and leave room for pudding to swell4 ,put in a pot of boiling water1 which must be kept boiling for five hours4 ,put plate in bottom of pot to prevent sticking4 ,the bag must be turned repeatedly and kept under water4 ,sauce for ,plum ,pudding--,butter and powdered sugar1 thoroughly stirred1 and seasoned with wine and nutmeg4 ,when pudding is ready to serve1 pour alcohol over it and set on fire4 ,this recipe makes a large pudding1 but it can be packed away with brandy poured over it1 and can be used by steaming over as long as it lasts4 ,,english ,,plum ,,pudding4 ,from ,,mrs4 ,,phoebe ,m4 ,,hartpence1 of ,ohio1 ,chairman ,committee on ,woman's ,work1 ,lady ,manager4 ,one cup molasses2 one cup sour milk2 one cup suet1 chopped fine2 one cup raisins2 one-half cup currants2 two and one-half cups flour2 one teaspoonful soda4 ,mix well1 salt and spice to taste1 and steam two hours4 ,dressing--,mix one heaping tablespoonful flour and two of sugar2 add to these grated nutmeg4 ,stir and add one-half pint of boiling water2 add to this a small tablespoonful of butter1 a little lemon and vanilla1 one teaspoonful vinegar4 ,let it come to a boil1 and if too thick1 add more water4 ,,english ,,plum ,,pudding4 ,from ,mrs4 ,s4 ,w4 ,mc,laughlin1 of ,north ,dakota1 ,lady ,manager4 ,a pound of suet1 chopped fine2 a pint of sugar2 one pound of grated stale bread2 one pound of raisins1 two of currants2 a glass of unfermented wine or jelly2 two teaspoonfuls of ginger1 one of soda2 two nutmegs2 half a pint of milk2 a little salt4 ,beat well and steam five hours4 ,serve with rich sauce4 ,,vegetable ,,plum ,,pudding4 ,from ,,miss ,,mary ,e4 ,,busselle1 of ,new ,jersey1 ,lady ,manager4 ,one-half pound flour2 one-half pound chopped suet2 one-half pound currants2 one-half pound prunes2 one-quarter pound grated raw carrots2 three-quarters pound grated raw potatoes2 one-half pound brown sugar2 one large teaspoonful of baking powder2 pinch of salt4 ,flavor with a teaspoonful each of nutmeg1 cinnamon and cloves4 ,the moisture from the raw vegetables makes sufficient wetting4 ,,plum ,,pudding ,from ,,mrs4 ,,helen ,c4 ,,brayton1 of ,south ,carolina1 ,vice-,president of ,state ,board and ,lady ,manager4 ,one pound seedless raisins2 one pound dried currants2 one pound stale bread crumbs2 one-half pound finely chopped beef suet2 one-fourth pound shredded citron2 eight eggs2 one quart milk2 one-half cup sugar2 mace or nutmeg2 one gill of brandy2 one teaspoon salt2 eggs well beaten and put in last2 raisins floured before stirring in4 ,boil gently five hours without stopping4 ,water must be boiling when pudding is put in and kept boiling till done4 ,eat with liquid wine sauce4 ,pour alcohol around pudding and set it on fire4 ,a sprig of holly in centre for ,christmas4 ,,christmas ,,plum ,,pudding4 ,from ,,mrs4 ,,alice ,j4 ,,whalen1 of ,utah1 ,lady ,manager4 ,one pint and a half of grated bread crumbs 7soft1 not dried71 one pint of chopped suet1 one pint of currants1 one pint and a half of stoned raisins1 half a cup of citron shaved thin1 one scant cup of sugar1 half a teaspoonful of salt1 half a teaspoonful of grated nutmeg1 one teaspoonful of mace1 five eggs1 yolks and whites beaten separately1 two even teaspoonfuls of flour made into a thin batter with milk1 and half a glass of brandy2 mix in the order given and steam four hours4 ,sauce for ,pudding--,cream one-fourth pound butter1 add one- fourth pound of brown sugar and stir over hot water until liquid1 then add the yolks of two eggs1 well beaten2 stir until it thickens4 ,just before serving add a cup of brandy and hot water equal parts4 ,,cherry ,,pudding4 ,from ,,mrs4 ,,louise ,l4 ,,barton1 of ,idaho1 ,alternate ,lady ,manager4 ,one pint of flour1 one heaping teaspoonful of baking powder1 lump of butter the size of a hickory nut1 one pinch of salt1 wet up with milk to a thick batter as stiff as for gems2 add one pint of cherries with the juice strained off2 stir the cherries into the batter2 steam in stem cake dish2 butter cake dish1 and steam three-quarters of an hour4 ,when done turn out on plate4 ,sauce for same--,one cup of cherry juice1 one cup of sugar1 one cup of water1 small lump of butter1 one tablespoonful of thickening2 when it boils up add two tablespoons of cherry wine and nutmeg to taste4 ,this pudding is enough for twelve persons4 ,,bread ,,and ,,butter ,,pudding4 ,from ,,mrs4 ,,nancy ,,huston ,,banks1 of ,kentucky1 ,alternate ,lady ,manager-at-,large4 ,butter thin slices of bread and place them in dish2 then a layer of fruit1 such as berries 7or preserves will do72 then another layer of bread and butter1 and so on until the dish is full4 ,then pour beaten eggs in a quart of milk1 say three eggs to the quart1 over the ingredients and bake half an hour4 ,,delicate ,,indian ,,pudding4 ,from ,,mrs4 ,s4 ,w4 ,,mclaughlin1 of ,north ,dakota1 ,lady ,manager4 ,one quart of milk1 two heaping tablespoonfuls of ,indian meal1 four of sugar1 one of butter1 three eggs1 one teaspoonful of salt2 boil the milk in the double boiler2 sprinkle the meal into it1 stirring all the while2 cook twelve minutes1 stirring often4 ,beat together the eggs1 salt1 sugar and half a teaspoonful of ginger2 stir the butter into the meal and milk2 pour this gradually on the egg mixture4 ,bake slowly one hour4 ,,baked ,,indian ,,pudding4 ,prom ,,mrs4 ,,mariam ,d4 ,,cooper1 of ,montana1 ,alternate ,lady ,manager4 ,three large tablespoons corn meal4 ,scald one quart sweet milk2 stir meal in while hot2 small lump butter1 one cup molasses1 salt2 add one pint cold milk after putting in pan2 bake five hours2 eat with a little butter4 ,,prune ,,roll ,from ,,mrs4 ,,clark ,,waring1 of ,south ,carolina1 ,alternate ,lady ,manager4 ,soak two pounds of prunes in cold water over night2 drain through a colander and seed them4 ,make your puff paste2 roll it out2 place your prunes on the paste1 sprinkling with a little sugar on top2 then roll smoothly4 ,bake in a steady heat and serve hot with hard butter sauce1 or very rich wine sauce4 ,,prune ,,pudding4 ,from ,,mrs4 ,,hattie ,e4 ,,sladden1 of ,oregon1 ,alternate ,lady ,manager4 ,thoroughly wash one pound of prunes2 soak over night1 stewing in same water until very soft2 sweeten to the taste while cooking4 ,next mash the fruit1 removing the stones1 and add half a box of gelatine 7previously dissolved in a little water7 and whites of four eggs well beaten4 ,serve cold with cream4 ,,prune ,,pudding4 ,from ,,mrs4 ,,mary ,s4 ,,mcneal1 of ,oklahoma1 ,alternate ,lady ,manager4 ,to a large cup of stewed prunes 7chopped fine7 add a large tablespoon of sugar and a pinch of cream of tartar2 then the well beaten whites of seven eggs4 ,bake about twenty minutes in a shallow pan or dish with a greased paper in bottom so pudding can be turned out without breaking4 ,serve cold with whipped cream4 ,,prune ,,pudding4 ,from ,,mrs4 ,,john ,r4 ,,wilson1 of ,south ,dakota1 ,lady ,manager4 ,one cup of prunes1 one cup of raisins1 one cup suet1 one cup molasses1 one cup bread crumbs1 one-half cup milk1 one and one-half cup flour1 one teaspoon soda1 one teaspoon each of cloves and cinnamon1 one-half nutmeg4 ,steam three hours4 ,,bread ,,pudding4 ,from ,,mrs4 ,,kate ,,canthon ,,mcdaniel1 of ,texas1 ,alternate ,lady ,manager4 ,place in a buttered tin alternate layers of buttered bread and raisins or chopped apples4 ,take the yolks of four eggs and two cups of sugar1 beat until light2 add a pint of sweet milk2 flavor to suit taste2 pour over the bread and bake in a moderate oven4 ,when done1 beat the whites to a stiff froth1 add a little sugar1 flavor1 heap on the pudding and return to the oven until a light brown4 ,,chocolate ,,pudding4 ,from ,,miss ,,mary ,b4 ,,hancock1 of ,iowa1 ,treasurer ,state ,board and ,alternate ,lady ,manager4 ,one quart milk1 heated in double kettle2 six tablespoons of grated chocolate2 four yolks of eggs1 beaten well and mixed with eight tablespoons of sugar2 two tablespoons1 or a little more1 of cornstarch1 dissolved in a little cold milk4 ,let these ingredients just come to a boil and flavor with vanilla1 place in pudding dish and cover on top with the stiff froth of four whites of eggs1 sweetened with three large teaspoons of sugar1 into which stick twenty-four separated blanched almonds4 ,to be eaten with sweetened cream flavored with a little vanilla4 ,,danish ,,pudding4 ,from ,,mary ,b4 ,,hancock1 ,ten eggs2 one quart of cream2 eight tablespoonfuls of sugar2 one dessertspoon of vanilla4 ,beat the eggs and sugar together1 heat the cream and pour over it4 ,caramel--,two and one-half cups of brown sugar1 cooked until very brown2 then add one cup of cold water and pour into the pudding and bake4 ,,delicious ,,pudding4 ,from ,,mrs4 ,,elizabeth ,c4 ,,langworthy1 of ,nebraska1 ,lady ,manager4 ,to two cups of boiling milk add four tablespoons of floor and two of butter1 beaten together4 ,when thickened1 add four tablespoons sugar and yolks of eight eggs4 ,when quite cold add whites of eggs1 well beaten1 and bake in moderate oven twenty minutes4 ,serve hot with sauce made of one-half cup of butter1 beaten to a cream1 one cup of sugar1 added gradually2 white of egg1 beaten stiff4 ,add lemon or vanilla to taste4 ,,suet ,,pudding4 ,from ,,mrs4 ,,helen ,m4 ,,barker1 of ,south ,dakota1 ,lady ,manager4 ,one cup chopped suet2 one cup molasses 7,new ,orleans72 one cup chopped raisins2 one cup sweet milk2 three cups sifted flour2 one teaspoon soda dissolved in milk2 spices to taste4 ,steam three hours4 ,serve with sauce made as follows3 ,one cup of sugar2 one-half cup of butter2 one egg--cream well4 ,cook by pouring boiling water and stirring constantly4 ,,suet ,,pudding4 ,from ,,mrs4 ,,leander ,,stone1 of ,chicago1 ,lady ,manager4 ,the following recipe for ,suet ,pudding has been unfailing in my family for forty years past4 ,sincerely yours1 ,one cup molasses2 one cup suet1 chopped fine2 one cup sweet milk2 one cup fruit2 one teaspoon salt2 a piece of soda size of a pea2 flour to make it as stiff as pound cake4 ,steam three hours4 ,,queen ,,pudding4 ,prom ,,mrs4 ,l4 ,c4 ,,gillespie1 of ,tennessee1 ,lady ,manager4 ,one quart of sweet milk2 one pint of grated bread crumbs2 one teacup of white sugar2 four eggs1 and butter the size of hen's egg4 ,beat yolks of eggs with the sugar until very light2 cream butter and add to eggs and sugar2 then stir in bread crumbs and after these ingredients are well mixed1 pour in the milk1 stirring all thoroughly4 ,bake in porcelain pan or granite iron1 under a good fire with a well heated oven4 ,twenty minutes is sufficient time to bake it4 ,you do not want it baked until it is stiff and hard1 but it must quake as you lift it from the oven4 ,you now cover the top of the pudding1 first with a half glass of jelly cut in very thin slices1 and over this you put the whites of the four eggs1 beaten to a stiff froth1 to which you add and beat in two tablespoonfuls of sugar4 ,put the pudding again into the stove1 this time in the top1 where the whites of the eggs may brown quickly4 ,serve cold1 with cream whipped and flavored with vanilla4 ,this1 properly baked1 is a delicate1 delicious pudding4 ,,steam ,,pudding4 ,from ,,mrs4 ,,john ,s4 ,,briggs1 of ,nebraska1 ,lady ,manager4 ,one quart flour1 one coffeecup chopped raisins or currants1 one teacup chopped suet1 one teacup half filled with molasses1 finish with brown sugar1 one teaspoon soda1 two teacupfuls sweet milk1 a little salt1 mix and steam three hours4 ,steam ,pudding ,sauce--,three-quarters of a cup of butter1 one and a half cups of sugar1 one egg1 juice and grated rind of a lemon all well beaten together4 ,just before serving1 pour on the beaten mixture one pint of boiling water4 ,,steam ,,pudding4 ,from ,,mrs4 ,,clara ,l1 ,,mcadow1 of ,montana1 ,lady ,manager4 ,four cups flour1 four spoons baking powder1 one-half can cherries1 little salt1 stir a stiff batter2 steam one and a half hours4 ,,baked ,,huckleberry ,,pudding4 ,from ,,mrs4 ,,nellie ,b4 ,,plumer1 of ,pennsylvania1 ,alternate ,lady ,manager4 ,two cups light brown sugar1 one cup butter and lard mixed1 one cup sour milk1 four eggs1 one teaspoonful of soda1 one quart huckleberries4 ,make the dough as thick as jelly cake2 bake three- quarters of an hour in a moderate oven4 ,use wine or butter sauce as preferred4 ,,minnie',s ,,lemon ,,pudding4 ,from ,,mrs4 ,h4 ,j4 ,,peto1 of ,arizona1 ,alternate ,lady ,manager4 ,two lemons1 two tablespoonfuls of cornstarch1 one and one-half cup granulated sugar1 three eggs4 ,grate rind of one lemon2 squeeze juice and pulp of two lemons2 beat yolks of the eggs with a portion of the sugar1 then add balance of sugar and the grated rind and lemon juice2 mix the cornstarch with a little water2 add boiling water1 stirring constantly until thick and clear2 add the ingredients previously mixed and stir until thoroughly incorporated with the starch2 pour into a pudding dish1 cool a little1 then set into the oven for a few minutes to brown2 beat the whites of the eggs stiff2 add a little powdered sugar and put over top of pudding2 brown slightly4 ,may be served warm1 but is delicious if set on ice until thoroughly cold4 ,,cup ,,pudding ,from ,,mrs4 ,,marie ,j4 ,,gaston1 of ,south ,dakota1 ,alternate ,lady ,manager4 ,one-half cup of sugar1 one cup flour1 one-half cup cold water1 one egg1 one tablespoonful of butter1 two level teaspoonfuls baking powder1 a pinch of salt4 ,grease cups and put in the bottom of the cups a little fruit1 such as dried currants1 cherries1 etc41 or a little preserves2 pour in the batter1 filling the cups a little more than half full2 set them in a steamer and steam forty minutes4 ,this will make five cups4 ,served with the following sauce3 ,pudding ,sauce--,six tablespoonfuls pulverized sugar1 two tablespoons of butter1 one egg2 beat altogether with an egg beater2 flavor with vanilla4 ,when ready to serve1 add one cup of boiling water4 ,,italian ,,roll ,from ,,mrs4 ,f4 ,h4 ,,daniell1 of ,new ,hampshire1 ,alternate ,lady ,manager4 ,mix together one-half pound fine flour and from four to five ounces of sifted sugar2 put in a sauce pan and bring to the boiling point1 one- half pint of new milk and one-quarter pound fresh butter2 stir in gradually the flour and sugar2 beat well four fresh eggs1 add them with the grated rind of a lemon1 stirring until the mixture is thick like dough4 ,put it on a pasteboard and when cold roll to the desired thickness1 about one-quarter of an inch thick2 lay any kind of jam over the paste1 roll it into a bolster-like form and bake4 ,serve cold1 whole1 or in slices nearly an inch thick4 ,time twenty to twenty-five minutes to bake4 ,,chaperone ,,pudding4 ,from ,,mrs4 ,,annie ,l4 ,y4 ,,orff1 of ,missouri1 ,alternate ,lady ,manager4 ,one pint nice1 fine bread crumbs to one quart of milk2 one cup sugar2 yolks of four eggs beaten light2 grated rind of one lemon2 butter size of an egg2 bake until done1 but not watery4 ,whip the whites of four eggs beaten stiff2 beat in a teacup of sugar2 then add the juice of one lemon2 pour over pudding2 eat cold4 ,,apple ,,pudding4 ,from ,,mrs4 ,,ida ,l4 ,,turner1 of ,texas1 ,lady ,manager4 ,pare and core ten good sized apples4 ,stew them to a pulp1 with sugar enough to sweeten2 thickly butter the sides and bottom of an earthen baking dish and press all around them crumbs from the inside of a loaf of bread1 having them nearly an inch thick4 ,mix with the apples a tablespoonful of butter and one egg1 beaten2 put the apples into the dish without disturbing the crumbs2 over the surface put a layer of crumbs1 dotted with bits of butter1 and bake the pudding until brown2 turn a platter over the pudding dish1 quickly turn both upside down so the pudding will slip out on platter4 ,dust with powdered sugar and serve hot4 ,,baked ,,apple ,,dumpling4 ,from ,,mrs4 ,,schuyler4 ,,colfax1 of ,indiana1 ,alternate ,lady ,manager-at- ,large4 ,pare and core tart apples2 fill the centers with sugar1 butter and a small pinch of cinnamon or a little grated nutmeg4 ,make a rich1 light pie crust1 roll1 cut in squares1 fold a square around each apple1 put them into a buttered pan4 ,now cream together half a cup of butter and a cup of sugar1 and put over the whole1 when they are ready for the oven1 pour a little cold water into the pan1 and bake slowly an hour and a half or two hours4 ,,foam ,,sauce4 ,from ,,mrs4 ,,carrington ,,mason1 of ,tennessee1 ,alternate ,lady ,manager4 ,three teacupfuls of pulverized sugar2 one of butter2 three tablespoonfuls of flour2 one teacupful of boiling water4 ,beat butter1 sugar and flour together thoroughly2 stir into the boiling water2 let it boil up and flavor with vanilla1 and serve immediately4 ,,cake ,,sponge ,,cake4 ,from ,,mrs4 ,,isabella ,,beecher ,,hooker1 of ,connecticut1 ,lady ,manager4 ,the recipe ,i send for ,sponge ,cake was one constantly in use twenty- five years ago1 when this picture was taken1 and so might well be used in connection with that recipe1 which is the only one in which ,i fell a personal interest4 ,it gives me pleasure to oblige you1 and ,i am cordially yours for womankind1 also for mankind4 ,ten eggs2 one-half pound flour2 one pound pulverized sugar2 one lemon2 small teaspoon salt4 ,beat yolks separately and very thoroughly2 add sugar1 salt1 lemon juice and grated peel1 and beat again4 ,beat whites to stiffness and add to the yolks1 beating well together4 ,then cut the flour in slowly with large knife and avoid beating after this4 ,bake in two deep1 long1 narrow tins1 in rather slow oven1 but hot on the bottom4 ,the secret of success is in cutting in the flour and the baking4 ,but few people will believe this and cannot reach my standard4 ,i have made this cake for forty years with uniform success4 ,,sponge ,,cake4 ,from ,,mrs4 ,,martha ,a4 ,,griggs1 of ,washington1 ,alternate ,lady ,manager4 ,six eggs2 two cups of sugar4 ,beat twenty minutes1 stir in lightly two cups of flour and a little salt4 ,flavor to taste4 ,,sponge ,,cake4 ,from ,,mrs4 ,,marie ,j4 ,,gaston1 of ,south ,dakota1 ,alternate ,lady ,manager4 ,four eggs2 two cups of sifted floor2 two cups of granulated sugar2 one cup of boiling water2 two level teaspoonfuls of baking powder4 ,beat the eggs very light1 yolks and whites together2 add the sugar1 then one cup of flour1 little by little2 put baking powder in the other cup of flour and add in the same way2 then pour in the cup of boiling water1 a little at a time1 stirring constantly4 ,flavor with vanilla4 ,bake in dripping pan twenty-five minutes4 ,,north ,,dakota ,,sponge ,,cake4 ,from ,,mrs4 ,,alice ,,vineyard ,,brown1 of ,north ,dakota1 ,alternate ,lady ,manager4 ,one cup of sugar1 one cup of flour1 four eggs4 ,beat yolks of eggs to a light creamy mixture1 pour over the sugar and beat two minutes2 add whites beaten to a foam1 and stir hard for two minutes2 now add one cup of flour which has been sifted three times1 and to which was added a pinch of salt2 stir very lightly1 usually four whisks of the spoon is sufficient2 now pour into a shallow pan2 let stand one minute2 raise the pan several inches from the table and let it drop suddenly1 striking flat on the bottom2 this will cause air bubbles to break and make the cake fine grained2 put into a very moderate oven and in five minutes heat quickly2 twelve to fifteen minutes will suffice4 ,have ready a lemon frosting1 and the result will be a most beautiful cake1 fit to grace any occasion4 ,,chaperone ,,sponge ,,cake4 ,from ,,mrs4 ,,annie ,l4 ,y4 ,,orff1 of ,missouri1 ,alternate ,lady ,manager4 ,mix one and one-half cups pulverized sugar2 one teacup flour2 a little salt2 one teaspoon baking powder2 beat the whites of eleven eggs to a stiff froth2 flavor with lemon or vanilla2 mix all together and bake4 ,use yolks for custard or gold cake4 ,,new ,,england ,,raised ,,loaf ,,cake4 ,from ,,miss ,,frances ,s4 ,,ives1 of ,connecticut1 ,lady ,manager4 ,one pound of sugar1 two pounds of flour1 three eggs1 one-fourth pound citron1 one pound of butter1 one pint of milk1 one pound of raisins1 one good-sized wine glass rum or brandy1 one-half nutmeg1 one cup yeast1 cream one-half butter and sugar2 mix this with all the flour1 yeast and milk2 let this mixture stand in a warm place until quite light1 then add the remaining half of butter and sugar creamed and the eggs beaten very light2 then let the mixture stand in a warm place until again very light2 then add rum1 raisins1 citron and nutmegs then put into pans for baking1 letting it remain out of oven until very light again4 ,this makes three loaves4 ,bake about one hour4 ,,french ,,loaf ,,cake4 ,from ,,mrs4 ,,martha4 ,a4 ,,griggs1 of ,washington1 ,alternate ,lady ,manager4 ,two and one-half cups sugar1 one cup butter1 one cup milk1 four cups flour1 three eggs1 one wine glass sherry2 one wine glass brandy1 one- half teaspoon soda1 one pound raisins 7stoned71 one-half pound citron1 one teaspoon cloves1 two teaspoons cinnamon1 one nutmeg2 bake one hour4 ,,grandmother',s ,,bread ,,cake4 ,from ,,mrs4 ,,mary ,c4 ,,bell1 of ,florida1 ,lady ,manager4 ,three cups sugar1 one cup butter1 three eggs1 one bowlful stoned raisins1 floured1 one teaspoonful allspice1 ground1 one teaspoonful cloves1 ground1 one tablespoonful cinnamon1 ground4 ,when well mixed add three cups of bread sponge before the flour is added for kneading2 stir well and then add flour until as stiff as can be easily stirred2 half fill two medium-sized pans and stand in a warm place till light and bake in a moderate oven4 ,,old ,,virginia ,,bread ,,cake4 ,from ,,mrs4 ,,katherine ,s4 ,g4 ,,paul1 of ,virginia1 ,lady ,manager4 ,one and one-half pounds flour2 one pound white sugar2 ten ounces of butter2 one-half teacup sweet milk2 one-half teacup good yeast2 four eggs2 one cup of currants and seed-less raisins1 chopped and mixed together2 one teaspoonful each mace and cinnamon and a little allspice2 work butter and sugar together2 sift flour into a bowl2 stir in milk and yeast with one-half the creamed butter and sugar2 beat hard and long until very light2 set to rise in a moderately warm place over night4 ,in the morning1 if it be well risen1 work in the remainder of the butter and sugar and the eggs2 dredge the fruit with flour and beat in a little at a time with the spice2 beat for fully five minutes2 divide and put into two pans to rise4 ,the second rising generally requires about three hours4 ,when the dough is very light bake in a moderate oven4 ,when carefully made this cake is very fine4 ,,bread ,,cake4 ,from ,,mrs4 ,,clara ,l4 ,,mcadow4 of ,montana1 ,lady ,manager4 ,three cups of very light dough1 three cups sugar1 one cup butter1 three eggs1 one nutmeg1 one teaspoonful cinnamon1 raisins1 a teaspoon of salaratus dissolved in a little hot water4 ,,corn ,,starch ,,cake4 ,one cup butter1 two cups sugar1 one teaspoon cream tartar1 one-half teaspoon soda1 two cups flour1 one cup corn starch1 four eggs1 one cup milk4 ,,exposition ,,orange ,,cake4 ,from ,,mrs4 ,s4 ,e4 ,,verdenal1 of ,new ,york1 ,lady ,manager-at-,large4 ,two cups sugar1 two cups of sifted flour1 one-half cup of water1 two teaspoonfuls yeast powder mixed with the flour1 the yolks of five eggs and the whites of three beaten separately1 the grating and juice of one orange2 bake in layers like jelly cake4 ,filling--,one cup sugar1 grating and juice one orange1 whites of two eggs beaten into a froth4 ,,orange ,,cake4 ,from ,,mrs4 ,,frances ,,welles ,,shepard1 of ,chicago1 ,lady ,manager4 ,i send you with pleasure the enclosed recipe for ,orange ,cake4 ,i have used it for twenty-five years and know it to be excellent4 ,wishing you all success in your kind efforts4 ,believe me1 ,yours very truly1 ,one coffeecup sugar1 one-half coffeecup butter1 two coffeecups flour1 one-half coffeecup milk1 yolks of four eggs1 whites of two eggs1 two teaspoons of baking powder2 bake in four layer tins4 ,for the filling1 grate the yellow part of the rind of two oranges and mix it with the juice and one coffeecup of powdered sugar2 spread1 this mixture between the cakes2 frost the cake1 using the two remaining whites of eggs beaten thoroughly1 adding two small cups of powdered sugar4 ,,angel ,,food4 ,from ,,mrs4 ,,mary ,c4 ,,harrison1 of ,wyoming1 ,lady ,manager4 ,the whites of fifteen eggs2 one and one-half cups of powdered sugar2 one cup of flour2 one teaspoon of cream of tartar2 sift sugar three times2 mix cream of tartar with flour1 sift seven times2 beat eggs stiff1 add sugar gradually1 beating all the time with egg beater2 take out2 stir the flour quickly with wooden spoon2 do not grease or line the tin2 bake slowly and steadily2 turn out on platter for frosting4 ,,angel ,,cake4 ,from ,,mrs4 ,,daniel ,,hall1 of ,new ,hampshire1 ,lady ,manager4 ,the whites of eleven eggs beaten to a stiff froth2 add one and one- half cups of pulverized sugar and one teaspoonful of vanilla extract2 take one even cup of flour and one teaspoonful cream of tartar and sift with flour four times2 beat lightly but thoroughly2 bake fifty minutes in an ungreased pan2 cut out when cold4 ,,sunshine ,,cake4 ,yolks of eleven eggs1 two cups of sugar1 one cup of butter1 one cup of milk1 one teaspoonful cream tartar1 one-half teaspoonful of soda1 three cups of sifted flour1 one teaspoonful of vanilla4 ,,election ,,cake4 7,,one ,,hundred ,,years ,,old47 ,from ,,mrs4 ,,helen ,c4 ,,brayton1 of ,south ,carolina1 ,vice-,president ,state ,board and ,lady ,manager4 ,four pounds flour2 two pounds butter2 two and one-half pounds sugar2 two and one-half pounds raisins2 one-half pound citron2 one-half ounce mace2 tumbler of brandy2 one pint yeast2 one and one-half pint milk2 eight eggs4 ,add to the yeast one pint of milk2 then beat in smoothly three pints of flour4 ,take all the flour and half the sugar and butter 7when beaten to a cream72 add the milk and yeast and make a dough a little softer than bread4 ,when raised very light1 add remainder of ingredients and let it rise again4 ,when very light put into pans4 ,bake in moderate oven one hour4 ,,connecticut ,,election ,,cake4 ,from ,,mrs4 ,,virginia ,t1 ,,smith1 of ,connecticut1 ,alternate ,lady ,manager4 ,two pounds best pastry flour2 one pound shortening 7half butter and half lard72 one pound and two ounces sugar2 whites of two eggs2 one nutmeg2 half a pound of raisins 7loose ,muscatels72 quarter teaspoon of mace2 one tablespoon of lemon juice2 one tablespoon extract of orange2 half teaspoon salt2 half a compressed yeast cake1 and two ounces of citron4 ,work the shortening and sugar to a cream2 then rub half of it into the flour2 dissolve the yeast cake in a little warm water2 mix the flour and yeast with sufficient milk 7about one and a half pints that has been scalded and cooled7 to make a batter about like graham bread2 work with the hands for at least twenty minutes2 make at night and set in a moderately warm room to rise2 in the morning add the remainder of the shortening and sugar2 work again with the hands1 as when first made1 for fifteen or twenty minutes1 and set to rise again4 ,seed and cut the raisins1 grate the nutmeg and sprinkle that and the mace over the raisins4 ,when the cake is light1 add first the lemon juice1 then extract of orange and whites of eggs1 well beaten2 stir in fruit well floured3 dip into three pans1 buttered and lined with paper4 ,let it stand until it begins to rise--it will come up very quickly in the oven if it has been twice well raised4 ,have oven hot enough to check the rising after it has reached the top of the pans2 after it begins to brown1 check the fire and let it bake rather slowly the remainder of the time4 ,whole time1 one hour and a quarter4 ,,almond ,,cream ,,cake4 ,from ,,mrs4 ,,flora ,,beall ,,ginty1 of ,wisconsin1 ,seventh ,vice-,president ,board of ,lady ,managers4 ,two cupfuls of pulverized sugar2 one-quarter cupful of butter2 one cupful of sweet milk2 three cupfuls of flour2 two and a half teaspoonfuls of baking powder2 whites of four eggs1 beaten very light2 one-half teaspoonful of vanilla4 ,bake in four layers4 ,whip one cupful of sweet cream to a froth1 stirring gradually into it half a cupful of pulverized sugar1 a few drops of vanilla1 one pound of almonds1 blanched and chopped fine4 ,spread thick between layers2 frost top and sides4 ,,velvet ,,cake4 ,from ,,mrs4 ,,sallie ,s4 ,,cotten1 of ,north ,carolina1 ,president ,state ,board and ,alternate ,lady ,manager4 ,one pound sugar2 one pound flour2 one-half pound butter2 four eggs2 one teacup of cold water2 one teaspoonful cream of tartar2 one-half teaspoonful soda4 ,put yolks and whites of eggs in separate vessels2 dissolve soda in the water1 sift the cream tartar in the flour4 ,beat the sugar and butter to a white cream2 add the flour and water1 stirring well4 ,next add the whites and lastly the yolks1 both well beaten4 ,flavor with lemon and beat all together for three minutes4 ,bake an hour4 ,excellent also for a layer cake1 with any filling4 ,,caramel ,,cake4 ,from ,,mrs4 ,,james ,r4 ,,doolittle1 ,,jr41 of ,chicago1 ,lady ,manager4 ,one even cup butter2 two even cups sugar2 three even cups flour2 whites of eight eggs2 two even teaspoonfuls baking powder2 one teaspoonful vanilla2 one cup milk4 ,stir butter and sugar to a cream1 add milk slowly1 then flour in which the baking powder has been mixed1 and lastly the well beaten whites of eggs and vanilla4 ,bake in three layers and to prevent sticking use white paper cut the size of the tin and well greased with lard4 ,caramel ,filling--,two cups of brown sugar2 one cup of cream or milk2 three tablespoonfuls butter2 one teaspoonful vanilla4 ,boil until the mixture will hold together in water2 then spread between the layers and on the outside4 ,if it curdles when boiling1 strain through coarse sieve and put on the stove again4 ,when done1 put in vanilla4 ,a ,,caramel ,,cake4 ,from ,,mrs4 ,,france ,,luse ,,albright1 of ,new ,mexico1 ,lady ,manager4 ,to be baked in layers4 ,four eggs2 three-fourths of a cup of butter2 one-half cup of milk2 three and one-half cups of flour2 two teaspoonfuls of baking powder2 flavor to suit taste4 ,filling--,two cups of brown sugar2 one cup of rich cream2 size of a walnut of butter2 boil one-half hour well stirred2 spread between the layers of the cake while hot4 ,chocolate ,filling--,six tablespoonfuls of grated chocolate2 one and one-half cups of pulverized sugar2 two tablespoonfuls of cream2 put the chocolate in the pan with the cream and one-half the sugar and let dissolve2 add the remainder of the sugar to the whites of two eggs well beaten2 flavor with vanilla for four layers of cake4 ,,roll ,,jelly ,,cake4 ,from ,,mrs4 ,,flora ,,beall ,,ginty1 of ,wisconsin1 ,seventh ,vice-,president ,board of ,lady ,managers4 ,five eggs1 two cupfuls of sugar1 two of flour1 one-half cupful of milk1 two teaspoonfuls of cream of tartar1 one of soda2 bake in square tins1 spread with jelly and roll while warm4 ,lemon jelly is very nice4 ,this recipe makes four rolls4 ,,chocolate ,,cake4 ,from ,,mrs4 ,,ralph ,,trautmann1 of ,new ,york ,city1 ,first ,vice-,president ,board of ,lady ,managers4 ,have ready one-half pound sweet chocolate grated2 one-fourth pound chopped citron2 one-fourth pound almonds1 blanched and chopped2 five soda crackers1 browned and rolled very fine2 wineglass of brandy and the juice and grated rind of two lemons2 separate the yolks of eggs from the whites2 beat yolks well1 mix with other ingredients and lastly add the whites whipped to a stiff froth2 bake two hours in a slow oven2 cover with frosting and ornament with candied fruit4 ,,georgie',s ,,cake4 ,from ,,mrs4 ,,clark ,,waring1 of ,south ,carolina1 ,alternate ,lady ,manager4 ,three teaspoonfuls of soda2 one cup butter2 one cup molasses2 two cups brown sugar2 two cups sour milk2 four eggs2 four and one-half cups flour2 one tablespoonful mixed spices2 two pounds dates1 weeded and chopped fine2 rub the butter and sugar to a cream1 add the molasses1 then the sour milk1 break one egg in at a time and beat well2 sift the soda in the flour and add1 saving a little to dust the dates2 add the spices and last of all add the dates2 bake slowly like a fruit cake4 ,,chess ,,cake4 ,from ,,mrs4 ,,carrington ,,mason1 of ,tennessee1 ,alternate ,lady ,manager4 ,four eggs beaten separately and added to one cup of butter and one cup of sugar thoroughly creamed1 flavor with nutmeg2 line small patty pans with puff paste2 place in the bottom a teaspoonful of jelly and pour over it a tablespoonful of the egg1 butter and sugar mixture2 bake in a rather slow oven4 ,this is a nice tart for lunch or picnics as it keeps well and never gets dry4 ,,fruit ,,cake4 ,from ,,mrs4 ,a4 ,k4 ,,delaney1 of ,alaska1 ,lady ,manager4 ,one and one-half pound of flour2 one and one-half pound of sugar2 one and one-fourth pound of butter2 two pounds of raisins2 two pounds of currants2 three-fourths pound candied lemon1 four nutmegs2 one teaspoonful soda2 one teaspoonful cinnamon2 one teaspoonful cloves2 one cup brandy or wine2 bake slowly4 ,,english ,,fruit ,,cake4 ,from ,,mrs4 ,,phoebe ,m4 ,,hartpence1 of ,ohio1 ,chairman ,commissioners on ,woman's ,work1 ,lady ,manager4 ,four cups brown sugar2 two cups butter2 twelve eggs2 one lemon1 grated2 two nutmegs1 grated2 one-half tablespoonful cloves2 one tablespoonful cinnamon2 one tablespoonful allspice2 one-half pint cream2 one cup pure brandy2 eight cups flour1 sifted2 one-half cup molasses2 two and one-half pounds raisins1 seeded1 whole2 two and one- half pounds currants2 six teaspoonfuls baking powder2 one level teaspoonful soda4 ,the success of this cake depends very largely upon having every ingredient prepared before commencing to use them4 ,begin by thoroughly mixing sugar and butter1 then yolks of eggs well beaten2 put the soda into the molasses and cream1 add this to the above2 next add spices and stir up thoroughly2 now add the brandy 7good whisky will do72 take a portion of the flour and thoroughly flour the fruit with it2 put the baking powder in the flour that remains and sift part of it into the mixture2 now add the beaten whites of eggs and stir gently2 stir in the fruit1 bake from two to two and one-half hours in a moderate oven4 ,,fruit ,,cake4 ,from ,,mrs4 ,m4 ,p4 ,h4 ,,breson1 of ,oklahoma1 ,lady ,manager4 ,yolks of one dozen eggs1 one pound dried currants1 one pound seeded raisins1 one pound butter1 one-half pound citron1 one pound brown sugar1 one cup sorghum molasses1 one pound blanched almonds1 one-half pound ,brazil nuts1 one-half cup sour milk1 two teaspoonfuls soda1 six cups flour1 with cinnamon1 allspice and cloves4 ,the flour should be browned in slow oven in order to make the cake look dark and rich4 ,this recipe will make a very large cake1 the same to be baked for three hours in slow oven4 ,,fruit ,,cake4 ,from ,,mrs4 ,,hester ,a4 ,,hanback1 of ,kansas1 ,lady ,manager4 ,one pound butter1 one pound brown sugar1 one pound flour1 twelve eggs1 four pounds currants1 four pounds raisins1 one pound citron1 two pounds figs1 two pounds blanched almonds1 two oranges1 one tablespoonful cinnamon1 one tablespoonful allspice1 one-half tablespoonful mace1 one-half tablespoonful cloves1 one nutmeg1 one lemon peel 7chopped fine71 one gill wine1 one gill brandy2 chop orange peel and pulp 7removing seeds71 then work in all the sugar you can 7this is extra sugar71 slice the almonds thin1 also citron1 chop figs quite fine4 ,fruit should he weighed after seeding and currants washed4 ,beat whites and yolks of eggs separately and roll fruit in flour before putting together4 ,this makes a ten quart pan full4 ,one tablespoonful baking powder2 five pounds raisins1 four pounds seeded2 four and one-fourth pounds currants1 four pounds washed2 six pounds almonds1 two pounds blanched4 ,,sally ,,white ,,cake4 ,from ,,mrs4 ,,florence ,h4 ,,kidder1 of ,north ,carolina1 ,lady ,manager4 ,the ,sally ,white ,cake is delicious1 and if ,i am not mistaken1 has yet only a local fame1 but it should have a national one4 ,wishing you every success in your undertaking1 ,i am1 ,very sincerely yours1 ,one pound of butter1 three pounds of citron1 one and one-fourth pound of sugar1 one pound of flour1 fifteen eggs1 two small cocoanuts grated1 one and one-half pound of almonds1 blanched and pounded 7weigh after blanching71 one nutmeg1 one tablespoonful of mace1 one wineglass of best brandy1 one of ,madeira or sherry1 bake slowly as a fruit cake and frost4 ,,delicate ,,cake4 ,from ,,mrs4 ,,john ,a4 ,,logan1 of ,district of ,columbia1 ,lady ,manager4 ,four ounces butter1 fourteen ounces sugar1 whites of six eggs1 twelve ounces of flour1 two teaspoons of baking powder1 one cup of milk4 ,rub the butter and sugar together until they form a cream1 stir the baking powder through the flour1 then add it1 a cupful at a time1 to the butter and sugar1 then stir in the milk1 putting in the whites of the eggs after being beaten to a froth1 a large spoonful at a time4 ,bake in a brisk oven4 ,,delicate ,,cake4 ,from ,,mrs4 ,,harriet ,t4 ,,upton1 of ,ohio1 ,alternate ,lady ,manager4 ,use the same size cup for all ingredients4 ,two cups 7coffee7 sugar1 one-half cup butter1 stir to a cream2 whites of eight eggs beaten stiff1 three-fourths cup sweet milk1 two and one-half cups flour1 two teaspoons baking powder stirred into flour2 put whites of eggs in last and stir gently4 ,,white ,,cake4 ,from ,,mrs4 ,,governor ,,john ,m4 ,,stone1 of ,mississippi1 ,lady ,manager4 ,whites of twelve eggs1 five teacups flour1 three teacups sugar1 one teacup sweet milk1 one full cup butter1 two teaspoonfuls yeast powder4 ,,walnut ,,cake4 ,from ,,mrs4 ,,frances ,c4 ,,holley1 of ,north ,dakota1 ,alternate ,lady ,manager4 ,three cups of sugar2 one cup of butter2 four cups of flour2 one and one-half cup of sweet milk2 three cups of walnut or butternut meats2 whites of eight eggs4 ,cream the butter and sugar2 sift two teaspoons of cream tartar into the flour1 into which stir the meats4 ,dissolve one teaspoon of soda in the milk4 ,salt and extract as you like1 adding the thoroughly-whipped whites the last thing before putting into the oven4 ,half of this rule can he used4 ,,nut ,,cake4 ,from ,,miss ,,josephine ,,shakspeare1 of ,louisiana1 ,lady ,manager4 ,four tablespoons of flour2 four tablespoons of brown sugar2 one tablespoon of butter2 one egg2 one teacup of chopped nuts2 a pinch of salt and black pepper4 ,grease and heat a long biscuit pan1 mix all ingredients well and spread thinly on heated pan4 ,bakes in a few moments4 ,when done and while warm1 run a knife through center of pan lengthwise1 then crosswise in strips4 ,turn pan over1 and when cool cakes should be quite crisp4 ,very old ,french recipe4 ,,nut ,,cake4 ,from ,,mrs4 ,,minna ,g4 ,,hooker1 of ,vermont1 ,alternate ,lady ,manager4 ,one-half cup butter2 two cups sugar2 one cup milk2 three cups flour2 four eggs2 cue pint nut meats2 two teaspoons baking powder4 ,cream butter and sugar4 ,add eggs well whipped1 milk1 flour with baking powder1 and nut meats chopped fine4 ,bake in loaf4 ,english walnuts best4 ,,nut ,,cake4 ,from ,,mrs4 ,,alice ,,houghton1 of ,washington1 ,lady ,manager4 ,one and one-half cup sugar2 one-half cup butter2 whites of six eggs1 beaten stiff2 one-half cup milk2 one and two-thirds cup flour2 one- third cup corn starch2 one teaspoon baking powder2 one and one-half pound ,english walnuts1 chopped fine and floured4 ,bake slowly in moderate oven4 ,,pecan ,,cake4 ,from ,,mrs4 ,,russell4 ,b4 ,,harrison1 of ,montana1 ,vice-,president-at-,large4 ,one cup of butter2 two and a half cups of flour2 two cups of sugar2 one-half cup of sweet milk2 whites of eight eggs2 two teaspoonfuls baking powder4 ,beat together butter and sugar2 add a little of the beaten egg2 then put in a cup of flour1 then some milk1 then again flour and milk2 put all the milk in with the second cup of flour2 then add the rest of the egg4 ,icing to fill and put over top of ,pecan ,cake--,whites of six eggs1 beaten stiff with powdered sugar2 one small can of grated pineapple and two cups of pecans1 chopped fine4 ,the nuts should soak awhile in the pineapple before mixing them into the egg and sugar4 ,put whole pecan kernels over the top of the cake while the icing is still soft4 ,,cake ,,made ,,with ,,cream4 ,from ,,mrs4 ,,sarah ,h4 ,,bixby1 of ,maine1 ,alternate ,lady ,manager4 ,break two eggs in a cup and fill with cream1 and one cup sugar1 one teaspoonful cream tartar1 one-half teaspoonful soda and one and one- half cup of flour1 with a little salt4 ,,cream ,,frosting4 ,from ,,mrs4 ,,mary ,,payton1 of ,oregon1 ,lady ,manager4 ,one cup of sweet thick cream1 sweetened and flavored with vanilla4 ,cut a loaf of cake in two and spread the frosting between and on top4 ,this tastes like ,charlotte ,russe4 ,,almond ,,icing4 ,from ,,mrs4 ,,lana ,a4 ,,bates1 of ,nebraska1 ,alternate ,lady ,manager4 ,whites of four eggs2 one pound of sweet almonds2 one pound powdered sugar2 a little rose water4 ,blanch the almonds by pouring boiling water over them and stripping off the skins4 ,when dry1 pound them to a paste1 a few at a time1 in a mortar1 moistening with rose water as you go on4 ,when beaten fine and smooth1 beat gradually into icing4 ,put on the cake very thick and when nearly dry cover with plain icing4 ,,soft ,,gingerbread4 ,from ,,mrs4 ,,ida ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,one teacup sweet milk1 one teacup brown sugar1 one teacup butter or mixed butter and lard1 one teacup molasses1 one tablespoonful ginger1 one tablespoonful cinnamon1 four cups flour1 two eggs1 one pound of raisins1 well floured before being put in1 two teaspoonfuls baking powder4 ,,columbian ,,ginger ,,cake4 ,from ,,mrs4 ,s4 ,e4 ,,verdenal1 of ,new ,york1 ,lady ,manager-at-,large4 ,one cup molasses1 one cup sugar1 one-half cup water1 one-half cup lard1 one teaspoonful soda1 season with ginger or cinnamon1 put flour in until stiff enough to roll out thin and cut into small cakes4 ,,gingerbread ,from ,,mrs4 ,,sam4 ,s4 ,,fifield1 of ,wisconsin1 ,alternate ,lady ,manager4 ,one-half cup of molasses1 one-half cup of sugar1 one-half cup of butter1 one-half cup of sour milk1 one and one-half cup of flour1 two small eggs1 one-half teaspoon of soda1 teaspoonful of cinnamon1 ginger1 and one-half teaspoon of cloves1 a little nutmeg4 ,,soft ,,gingerbread4 ,from ,,mrs4 ,,mary ,r4 ,,kinder1 of ,delaware1 ,lady ,manager4 ,one cupful of molasses1 one of butter1 one of sugar1 one of sour cream1 one tablespoonful of ginger1 three eggs1 one dessertspoonful of soda1 ground spice according to taste1 and one quart of sifted flour4 ,mix the butter and sugar to a cream1 then add the other ingredients4 ,,loaf ,,ginger ,,cake4 ,from ,,mrs4 ,a4 ,k4 ,,delaney1 of ,alaska1 ,lady ,manager4 ,two eggs1 one-half cup molasses1 two-thirds cup sugar1 half cup lard or butter1 one-half cup milk1 three cups flour1 one tablespoon ginger1 one teaspoonful cinnamon1 one-half tablespoonful soda dissolved in boiling water1 stir in quickly and put in the oven at once4 ,,cookies ,,hermits ,,or ,,fruit ,,cookies4 ,from ,,mrs4 ,,susan ,g4 ,,cooke1 of ,tennessee1 ,secretary of the ,board of ,lady ,managers4 ,i take pleasure in sending you the enclosed recipes4 ,i thought if anyone should send you a recipe for ,cookies it ought to be myself4 ,i anticipate spending many pleasant hours in the hereafter trying the recipes of our well known ,lady ,managers4 ,with best wishes1 believe me always1 ,most cordially yours4 ,three eggs1 one and one-half cup sugar1 one cup butter1 one large cup of raisins stoned and chopped1 one teaspoon soda2 one teaspoon cloves1 one teaspoon allspice1 one teaspoon cinnamon1 flour enough to roll4 ,,cookies4 ,from ,,miss ,,lily ,,irene ,,jackson1 of ,west ,virginia1 ,lady ,manager4 ,three eggs1 two cups of sugar1 one cup of butter1 one cup of sweet milk1 two teaspoons baking powder mix soft1 roll thin1 bake in a quick oven4 ,,corinita ,,cookies4 ,from ,,miss ,,lucia ,b4 ,,perea1 of ,new ,mexico1 ,alternate ,lady ,manager4 ,one cup sugar1 one-fourth cup butter1 three eggs well beaten together1 one cup milk1 two teaspoonfuls baking powder well sifted in two cups flour4 ,,cookies4 ,from ,,mrs4 ,,robt4 ,b4 ,,mitchell1 of ,kansas1 ,lady ,manager4 ,beat to a cream one cup of butter1 two and one-half cups of sugar and the yolks of two eggs4 ,add a cup of sour cream1 into which has been dissolved a small teaspoonful of soda2 beat the whites of four eggs to a stiff froth2 add to the butter and sugar2 flavor to taste2 use as little flour as possible to make of consistency to roll thin2 sprinkle with sugar2 flour the cutter to keep dough from sticking2 bake in a quick oven4 ,,ginger ,,cookies4 ,from ,,mrs4 ,,clara ,l4 ,,mcadow1 of ,montana1 ,lady ,manager4 ,two tumblers molasses1 one tumbler sweet milk1 one tumbler butter1 one tablespoon soda1 one tablespoon ginger4 ,well beaten4 ,mix very soft4 ,roll thick4 ,bake in a quick oven4 ,,ginger ,,snaps4 ,from ,,mrs4 ,,sam4 ,s4 ,,fifield1 of ,wisconsin1 ,alternate ,lady ,manager4 ,one cup of lard1 one cup of molasses1 one cup of sugar1 one teaspoonful of ginger1 one teaspoonful of soda1 dissolved in a little water4 ,boil the sugar1 molasses and lard three minutes1 let cool1 then add the other ingredients and flour to make very stiff4 ,bake in a hot oven4 ,,french ,,jumbles4 ,from ,,mrs4 ,e4 ,s4 ,,thomson1 of ,maryland1 ,lady ,manager4 ,one and one-half pounds of flour1 one pound of granulated sugar1 three-quarters of a pound of butter1 three eggs1 one teaspoonful of baking soda1 dissolved in half a cup of milk4 ,season with lemon and grated nutmeg to taste4 ,roll with your hand in granulated sugar4 ,make in small rings and bake on tin sheets in a quick oven4 ,the dough should be soft as it can be handled4 ,,sand ,,tarts4 ,from ,,miss ,,eloise ,l4 ,,romam1 of ,maryland1 ,alternate ,lady ,manager4 ,to three-quarters of a pound of butter1 well creamed1 add one pound of sugar and three eggs1 reserving the white of one2 stir in one pound of flour4 ,roll out thin and spread on the white of egg2 sprinkle with cinnamon and sugar1 and cut in squares4 ,have a half-pound of blanched and quartered almonds and place on the squares4 ,bake quickly4 ,,lady ,,fingers4 ,from ,,mrs4 ,m4 ,d4 ,,owings1 of ,washington1 ,lady ,manager4 ,mix into a half pound of confectioner's sugar the yolks of six eggs4 ,work this mixture with a spoon until very light and frothy2 then mix into it the whites of six eggs that have been beaten stiff1 adding at the same time a quarter of a pound of flour1 dried and sifted4 ,place this batter into a meringue bag1 and squeeze it through in strips two and one-half inches long1 sprinkle over some fine sugar and bake in a moderate oven twelve to fifteen minutes4 ,,desserts ,,creams ,,jellies ,,custards ,,pineapple ,,sponge ,from ,,mrs4 ,,matilda ,b4 ,,carse1 of ,chicago1 ,lady ,manager4 ,soak one-half package gelatine in one-half cup water for two hours2 to a pint and a half can of pineapple add one cup of sugar and one cup of water2 simmer fifteen minutes2 add the gelatine and allow to remain over the fire until the gelatine is all melted2 pour into a tin basin and place in ice water2 when thoroughly cold and beginning to thicken add the juice of one lemon and the stiffly beaten whites of four eggs2 beat until it will just pour1 then turn into a mould and set in a cool place to harden4 ,serve next day with whipped cream1 sweetened with powdered sugar and flavored with a few drops of vanilla4 ,,pineapple ,,souffl4 ,from ,,mrs4 ,,james ,r4 ,,deane1 of ,california1 ,lady ,manager4 ,three ounces pineapple1 cut in discs2 three ounces sifted flour2 three ounces sugar2 two ounces butter2 one-half pint of milk2 yolks of three eggs2 whites of four eggs4 ,melt butter in a stew pan1 add the flour and milk and cook well2 add the sugar and pineapple2 add the yolks of eggs1 one by one1 and stir well2 then add the whites of eggs whipped to a stiff froth2 stir these in lightly2 pour into a well-greased souffle tin2 steam one hour over water that just simmers1 not boiling4 ,serve with this sauce3 ,reduce one glass pineapple syrup about one-half2 add one ounce cube sugar and one glass sherry2 color with cochineal and pour around the pudding4 ,,peach ,,sponge4 ,from ,,mrs4 ,,joseph ,c4 ,,straughan1 of ,idaho1 ,lady ,manager4 ,one pint of canned peaches1 one-half package of gelatine1 the whites of five eggs1 one scant cupful of sugar1 one and a half cupful of water2 soak the gelatine for two hours in half a cupful of the water2 boil the cupful of the water and sugar fifteen minutes1 mash the peaches fine1 rub through a sieve and put in the syrup1 cook five minutes1 stirring all the time2 place the sauce pan in another of boiling water and add the gelatine2 stir for five or eight minutes to dissolve the gelatine2 then place the sauce pan in a dish of ice water and beat the syrup until it begins to cool2 add the whites of the eggs and beat until the mixture begins to harden2 pour into a mould and set away to harden2 serve with cream and sugar4 ,,hamburg ,,cream4 ,from ,,mrs4 ,,ida ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,beat together the juice of two lemons1 half pound of sifted sugar1 yolks of five eggs2 put on the fire in a double boiler and let it come to a boil2 add quickly the whites of the eggs beaten stiff2 stir all well together2 take immediately from the fire and serve cold in glasses or in large dessert dish4 ,,chocolat ,,mouss4 ,from ,,miss ,,josephine ,,shakspeare1 of ,louisiana1 ,lady ,manager ,four strips of chocolate2 one quart of milk1 six eggs1 one tablespoon of corn starch2 sweeten to taste1 and vanilla flavoring4 ,chocolate dissolved in a little warm milk to a paste4 ,put milk on to boil and stir in chocolate gradually4 ,set saucepan where it will cook slowly4 ,beat eggs well1 mix in corn starch and add to milk and chocolate4 ,boil gently until smooth and thick1 stirring until done4 ,pour into glass dish1 or custard cups4 ,to be eaten cold with sweetened whipped cream1 heaped upon it4 ,,chocolat ,,souffl4 ,from ,,mrs4 ,,alice ,,houghton1 of ,washington1 ,lady ,manager4 ,one pint milk1 two tablespoons corn starch1 one cup sugar1 one square grated chocolate1 three eggs 7yolks74 ,scald the milk and stir in the corn starch wet in a little cold milk1 add sugar to the chocolate and dissolve in a little boiling water1 stir into the milk und when cooked add the beaten yolks of three eggs4 ,remove from the fire and flavor with vanilla4 ,when cold pour over the top one cup whipped cream1 to which has been added the beaten whites of three eggs4 ,,chocolat ,,meringue4 ,from ,,mrs4 ,,katharine ,s4 ,g4 ,,paul1 of ,virginia1 ,lady ,manager4 ,one teacupful grated chocolate1 one pint warm water4 ,boil together4 ,then add one pint sweet milk and let come to a boil4 ,add two heaping tablespoonfuls of corn starch1 dissolved in none-half cup of milk1 sweeten to taste and when cool flavor with vanilla4 ,beat the whites of two eggs and a pinch of pulverized sugar to a very light froth1 and pile on top4 ,,bavarian ,,cream4 ,from ,,mrs4 ,,alice ,j4 ,,whalen1 of ,utah ,territory1 ,lady ,manager4 ,one-half box gelatine1 one-half cup cold water1 one pint cream1 one pint milk1 four eggs 7yolks71 one-half cup sugar1 one-half teaspoonful salt1 one teaspoonful vanilla1 one tablespoonful wine4 ,soak the gelatine in cold water till soft4 ,chill and whip the cream till you have three pints4 ,keep the whipped cream on ice1 and boil the remainder of the cream1 adding enough milk to make a pint in all4 ,beat the yolks of the eggs1 and add the sugar and salt4 ,pour the boiling milk on the eggs1 and when well mixed put back in the double boiler and cook about two minutes1 or just enough to scald the egg4 ,stir constantly1 add the soaked gelatine1 and strain at once into a pan set in ice water4 ,when cool1 add the vanilla and wine4 ,stir until it begins to harden1 then stir in quickly the whipped cream1 and when nearly stiff enough to drop1 pour into moulds wet in cold water4 ,chocolate ,bavarian ,cream--,melt two sticks of sweetened chocolate1 and stir them into the custard before straining4 ,,gelatine ,,cream4 ,from ,,miss ,,mary ,,elliott ,,mccandless1 of ,pennsylvania1 ,lady ,manager4 ,to a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract2 whip it to a stiff froth2 dissolve a quarter of a box of gelatine in two wine glasses of sherry heated1 but not allowed to boil2 let this cool a little1 then stir into the cream2 pour the whole in a mould and set it on the ice to stiffen4 ,,nob ,,hill ,,pudding4 ,from ,,miss ,,lida ,m4 ,,russell1 of ,nevada1 ,lady ,manager4 ,for one pint thick cream dissolve four sheets of isinglass in four tablespoons of hot water2 whip cream until thick1 sweeten and flavor2 have isinglass warm enough to pour1 but not too hot2 stir in very fast and put in mould to cool4 ,,apple ,,charlotte4 ,from ,,mrs4 ,,john ,a4 ,,logan1 ,district of ,columbia1 ,lady ,manager4 ,mix one pint of stewed apples with one cup of sugar2 the grilled rind and juice of one lemon2 soak one-third of a box of gelatine in one- third of a cup of cold water twenty minutes2 add one-third of a cup of boiling water to dissolve the gelatine2 when cool add it to the apples2 when beginning to stiffen add the beaten whites of three eggs2 pour into moulds lined with lady fingers2 serve with soft custard poured round the base of the charlotte4 ,,charlotte ,,de ,,russe4 ,from ,,mrs4 ,,charles ,,price1 of ,north ,carolina1 ,third ,vice-,president ,board ,lady ,managers4 ,one pint rich cream2 two eggs2 one-quarter ounce of gelatine2 sherry wine4 ,whip cream1 first sweetening with a cup of pulverized sugar1 adding enough sherry to flavor and the yolk of one egg4 ,whip stiff the two whites of the eggs4 ,dissolve gelatine in half a cup of milk4 ,line glass dish with slices of sponge cake or lady fingers4 ,whip all the ingredients together and pour in dish to congeal4 ,,charlotte ,,russe4 ,from ,,mrs4 ,,marcia ,,louise ,,gould1 of ,illinois1 ,president ,state ,board and ,lady ,manager4 ,whip one quart of rich cream to a stiff froth and drain well on a sieve4 ,to one scant pint of milk add eggs beaten very light4 ,make very sweet and flavor with vanilla4 ,cook over hot water till it is a thick custard4 ,soak one full ounce of ,cox's gelatine in a little cold water2 warm over hot water4 ,when the custard is very cold1 beat in lightly the gelatine and the whipped cream4 ,line the bottom of your mould with buttered paper1 the sides with sponge cake or lady fingers1 fastened together with the white of an egg4 ,fill with the cream and put in a cold place1 in the summer on the ice4 ,to turn out1 dip the mold for a moment in hot water4 ,,charlotte ,,russe4 ,from ,,mrs4 ,,susan ,w4 ,,ball1 of ,indiana1 ,alternate ,lady ,manager4 ,one-half box gelatine1 put to soak in one-half pint of milk for an hour4 ,take one-half pint of milk and yolks of two eggs and make a custard1 sweeten and flavor to taste2 when thick enough1 stir in the gelatine until cool4 ,take one quart rich cream1 flavored with wine2 sweeten and whip2 two dozen lady fingers1 soaked in wine2 line a bowl with them4 ,when the custard is cold1 stir the cream in it1 continuing to stir until it begins to harden2 then pour into bowl4 ,if the cream is not very rich1 add the whites of two eggs4 ,,charlotte ,,russe4 ,from ,,mrs4 ,,george ,w4 ,,lamar1 of ,georgia1 ,alternate ,lady ,manager4 ,one quart of cream2 sweeten and flavor with two wine-glasses of wine and a half teaspoonful of vanilla4 ,whip with an egg whip until it becomes very thick4 ,put one-third of a box of gelatine 7,nelson's preferred7 to soak in one pint of water4 ,when quite soft pour off the water and dissolve by holding over the fire and stirring carefully2 when tepid pour into the cream4 ,let the mixture congeal partially and pour into a mould that has been lined with lady fingers or sponge cake cut into strips4 ,put into a cold place and turn out before serving4 ,,strawberry ,,blanc ,,mange4 ,from ,,mrs4 ,,benedette ,b1 ,,tobin1 of ,texas1 ,president ,state ,board and ,lady ,manager4 ,crush slightly with a silver spoon a quart 7measured without their stalks7 of fresh and finely flavored strawberries2 strew over them eight ounces of powdered sugar and let them stand three or four hours1 then turn them onto a fine hair sieve reversed1 and rub them through it4 ,melt over a gentle fire two ounces of best gelatine in a pint of new milk and sweeten it with four ounces of sugar2 strain it through a fine muslin bag and then mix it with a pint and a quarter of sweet thick cream2 keep stirring until nearly or quite cold1 then pour it gradually on the strawberries1 whisking briskly together4 ,last of all add in small portions the strained juice of a fine large lemon4 ,mould blanc mange and set in a very cold place for twelve hours or more before serving4 ,strawberries1 one quart2 sugar1 eight ounces2 gelatine1 two ounces2 new milk1 one pint2 sugar1 four ounces2 cream1 one and one-fourth pint2 juice one lemon4 ,,snow ,,pudding4 ,from ,,mrs4 ,,susan ,g4 ,,cooke1 of ,tennessee1 ,secretary of the ,board of ,lady ,managers4 ,one-half package gelatine1 three eggs1 juice of one lemon1 one pint of milk1 two cups sugar2 soak the gelatine one hour in a teacup cold water2 to this add one pint of boiling water 7at the end of hour72 stir until gelatine is thoroughly dissolved2 add two-thirds of the sugar and lemon juice2 beat the whites of eggs to a stiff froth4 ,when the gelatine is quite cold1 whip into the whites1 a spoonful at a time1 for at least one hour2 whip steadily1 and when all is stiff1 pour into a mould previously wet with cold water2 set in a cold place1 when sufficiently moulded turn into a glass dish4 ,make a custard of the milk1 eggs and remainder of the sugar1 flavor with vanilla or bitter almond and pour this around the base of mould before serving4 ,,wine ,,or ,,gelatine ,,jelly ,from ,,mrs4 ,,carrington ,,mason1 of ,tennessee1 ,alternate ,lady ,manager4 ,to a box of ,cox or ,nelson's gelatine1 put a pint of cold water1 the juice of three lemons and the rind of one3 let it stand one hour1 then add three pints of boiling water1 one and one-half pound white sugar1 one tumbler of ,madeira or sherry wine2 stir all the ingredients well together and through a jelly bag4 ,,fruit ,,jelly ,from ,,miss ,,wilhelmine ,,reitz1 of ,indiana1 ,lady ,manager4 ,cover one box of gelatine with a half pint of cold water and stand it aside for thirty minutes1 then pour over it one pint of boiling water1 add one pound of sugar1 juice of three lemons and two oranges1 strain4 ,moisten a plain mould with cold water1 put in the bottom a layer of white grapes1 pour in a little of the gelatine2 stand on ice until the gelatine congeals4 ,now put a layer of candied cherries1 then a layer of sliced bananas1 a layer of orange pulp1 another layer of bananas1 then a layer of chopped almonds1 another layer of grapes and so continue until the mould is full4 ,pour over this the remaining quantity of gelatine1 which must be perfectly cold but not stiff2 stand away to harden4 ,if you use wine1 the gelatine may be flavored with wine omitting the orange and lemon4 ,a ,,dainty ,,dessert4 ,from ,,mrs4 ,,solomon ,,thatcher1 ,,jr1 of ,illinois1 ,lady ,manager4 ,take choice ,seville oranges1 remove carefully about one-third of the orange1 leaving a strip one-half inch wide to form a handle4 ,from this improvised orange basket carefully scoop all the pulp1 leaving only the empty shell4 ,fill this full of ,charlotte ,russe4 ,this makes a pretty dish4 ,,tamales ,,de ,,dulce4 ,from ,,se,,ora ,,don ,,manuel ,,chaves1 of ,new ,mexico4 ,para hacer tamales de dulce se descojo buen mais bianco y se hace nistamal4 ,despues se lava muy bien de modo que no le quede nada cal y se muele en el metate muy remolido4 ,despues se bate la masa en un cajete bien batida y sepulsa en una puca de agua hasta el ver que esta bien alsado4 ,cuando la masa se sube sobre el agua ya esta de punto4 ,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 mais1 y se amarran y ya estan listos para ser cosidos con vapor4 ,a ,,cheap ,,dessert4 ,from ,,mrs4 ,,kate ,,canthon ,,mcdaniel1 of ,texas1 ,lady ,manager4 ,beat the whites of four eggs to a stiff froth2 place them carefully in a vessel containing a pint of boiling milk2 let them remain until set1 then remove carefully to a plate4 ,beat the four yolks and a cup of sugar until light2 stir in half cup of sweet milk1 pour slowly into the boiling milk1 stirring briskly all the while2 continue stirring and let it remain on the fire long enough to thicken1 taking care that it never boils or it will be unfit for use2 flavor to suit the taste4 ,place slices of any cake in dessert plates2 pour the custard over them1 put a spoonful of the whites on each piece of cake and a drop of jelly in the center of the whites4 ,,bananas ,,in ,,jelly4 ,from ,,mrs4 ,,governor ,,richards1 of ,montana1 ,president ,state ,board and ,lady ,manager4 ,make with boiling water one quart of strong lemonade1 using only the juice of the lemons2 soak one-half box of gelatine in a small cup of cold water2 stir it into the boiling lemonade and set where it will cool but not harden4 ,cut three bananas in length-wise halves and lay them in a mould wet with cold water1 cover with one-half the jelly and put the mould on ice till jelly is set1 then slice three more and pour on remainder of jelly4 ,serve with cream or soft custard4 ,almond ,blanc ,mange4 ,from ,,mrs4 ,,bernadette ,b4 ,,tobin1 of ,texas1 ,president ,state ,board and ,lady ,manager4 ,one quart of milk1 one ounce of gelatine1 three ounces almonds blanched and pounded in a mortar with one tablespoon of rose water added to prevent oiling2 three-fourths cup sugar4 ,heat the milk to boiling1 having previously soaked the gelatine in a cup of it for an hour1 add gelatine when the milk is scalding hot1 add the pounded almond paste and stir all together ten minutes before putting in the sugar4 ,when the gelatine has dissolved remove the blanc mange from the vessel of boiling water in which you have cooked it1 and strain through a thin muslin bag1 pressing it well to get flavor of almonds-- there should be three or four bitter ones among them4 ,wet a mould with cold water1 put in the blanc mange and set in a cold place until firm4 ,,floating ,,island4 ,from ,,mrs4 ,,rosine ,,ryan1 of ,texas1 ,lady ,manager-at-,large4 ,break six eggs into a bowl1 separating the whites from four with the yolks and whites of two2 make a boiled custard1 say a quart of milk1 six tablespoonfuls of sugar1 a flavoring of vanilla1 peach or sherry wine4 ,beat the whites to a stiff froth1 sweetening and flavoring them a little also4 ,wet a large spoon1 turn it around in the beaten eggs1 take out a piece of oblong shape1 and poach it in boiling milk4 ,when the custard is cold1 pour it into a glass dish and place the poached whites on top4 ,,boiled ,,custard4 ,from ,,mrs4 ,,charles ,j4 ,,mcclung1 of ,tennessee1 ,alternate ,lady ,manager4 ,let one quart of milk come to a boil with a piece of stick cinnamon in it4 ,beat six eggs 7leaving out the whites of three for the float7 and one half pint of sugar very light and pour the boiling milk into them4 ,wash your kettle and return all to the stove and boil until as thick as cream 7be sure and do not boil until curdled71 then act aside to cool4 ,beat the whites of three eggs with three tablespoonfuls of sugar1 to which you add a little acid jelly as you beat2 beat until perfectly smooth and put on the top of your custard in spoonfuls4 ,,snow ,,balls4 ,from ,,mrs4 ,,nancy ,,huston ,,banks1 of ,kentucky1 ,alternate ,lady ,manager-at-,large4 ,one cup white sugar1 one cup thick cream1 whites of five eggs1 two teaspoonfuls baking powder1 flour to make a stiff batter2 bake in small custard cups4 ,,lemon ,,custard4 ,from ,,mrs4 ,,ida ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,one lemon 7juice and grated rind71 one cup sugar1 yolks of two eggs1 one teaspoonful butter1 one-half cup water1 two teaspoonfuls cornstarch1 boil water and stir in above mixture4 ,icing for top--,whites of two eggs1 two tablespoonfuls of pulverized sugar4 ,,ice ,,cream ,fruit ,cream4 ,from ,,mrs4 ,h4 ,f4 ,,brown1 of ,minnesota1 ,lady ,manager4 ,one quart of fruit 7after being put through colander72 one cup of cold water--very sweet4 ,add the whites of three eggs 7unbeaten74 ,put in a freezer and freeze as ice cream1 stirring continually4 ,,caramel ,,ice ,,cream4 ,from ,,mrs4 ,,lily ,,rosecrans ,,toole1 of ,montana1 ,lady ,manager4 ,take one pint of brown sugar and burn it2 then add water1 making a dark brown fluid4 ,this ought to make enough to flavor three pints of cream4 ,have the cream very rich1 more so than for ordinary ice cream4 ,then color the cream with the caramel until it is a good shade of brown--darker than coffee color4 ,for this you must have your caramel very black1 as it is the quality and not the quantity of caramel that will give the proper flavor2 sweeten to taste4 ,,tutti ,,frutti ,,ice ,,cream4 ,from ,,mrs4 ,j4 ,,montgomery ,,smith1 of ,wisconsin1 ,alternate ,lady ,manager4 ,make one quart rich vanilla ice cream1 and when partly frozen1 add one pound of candied fruit1 either cherries1 currants or citron4 ,,vanilla ,,ice ,,cream4 ,from ,,mrs4 ,,mary ,c4 ,,harrison1 of ,wyoming1 ,lady ,manager4 ,three quarts sweet cream2 one quart powdered sugar2 one pint sweet milk 7dissolve sugar in milk72 two tablespoons extract vanilla4 ,pack with equal quantities of cracked ice and rock salt4 ,turn slowly and steadily4 ,,maraschino ,,ice ,,cream4 ,from ,,miss ,,mary ,,elliott ,,mccandless1 of ,pennsylvania1 ,lady ,manager4 ,a simple rule for ,maraschino ice cream calls for one quart of cream1 a large cup of granulated sugar1 six egg yolks1 a cup of milk1 and a tablespoonful of gelatine1 which has been soaked for two hours in four tablespoonfuls of cold water4 ,let the milk come to a boil and pour it slowly over the eggs1 beat them all the while to prevent their curdling4 ,then add the gelatine and finally the sugar4 ,beat the whole well1 strain it into the cream und add four tablespoonfuls of ,maraschino4 ,pack the cream in a freezer and freeze like any other4 ,when it is of proper consistency1 remove the beater1 cork up the freezer1 pack in more ice and salt1 cover the whole closely with thick newspapers and let it rest for an hour or two before it is served4 ,this is a most delicious cream4 ,,candy ,,chocolate ,,caramels4 ,from ,,mrs4 ,,carrington ,,mason1 of ,tennessee1 ,alternate ,lady ,manager4 ,one pound white sugar2 one-quarter pound chocolate2 four tablespoonfuls of molasses2 one cup of sweet milk1 and a piece of butter the size of a walnut4 ,boil until it will harden in water4 ,flavor with vanilla and pour on a buttered slab4 ,,fudges4 ,from ,,mrs4 ,j1 ,,montgomery ,,smith1 of ,wisconsin1 ,alternate ,lady ,manager4 ,four cups granulated sugar2 one cup cream2 one cup water2 one-half cake chocolate2 one-half cup butter4 ,cook until it just holds together1 then add two teaspoonfuls extract of vanilla and pour into pans1 not buttered4 ,when cool enough to bear finger in1 stir it until it no longer runs4 ,it should not grain1 but be smooth4 ,cut into squares4 ,,cream ,,candy4 ,from ,,mrs4 ,,mary ,,payton1 of ,oregon1 ,lady ,manager4 ,stir into the white of one egg and one tablespoonful of water sugar 7confectioner's7 enough to make into molds4 ,press one-half walnut on each side and place in a dry place4 ,dates can he used in the same way as the nuts4 ,,punch ,,romaine4 ,from ,,mrs4 ,,potter ,,palmer1 of ,chicago1 ,president ,board of ,lady ,managers ,with best wishes for your success1 ,i am very sincerely yours1 ,boil together one quart of water and one pint of sugar for about half an hour2 add the juice of six good sized lemons and one orange2 strain and set away to cool4 ,then prepare the following3 ,boil together one gill of sugar and one gill of water for eighteen minutes4 ,while the syrup is cooking1 beat the whites of four eggs very stiff1 and into these pour the hot syrup very slowly--beating all the time1 and continue to beat a few minutes after it is all in4 ,set this away to cool4 ,place the first mixture in the freezer and freeze by turning it all the time for twenty minutes4 ,then take off the cover1 remove the beater and add one gill of sherry1 two tablespoonfuls ,jamaica rum and the meringue1 mixing this well with a spoon into the frozen preparation4 ,cover again and set away until time to serve4 ,serve in punch glasses1 as a course between entres and roast4 ,,roman ,,punch4 ,from ,,mrs4 ,,john ,r4 ,,wilson1 of ,south ,dakota1 ,lady ,manager4 ,three pounds pulverized sugar2 three quarts of water2 the juice of eight lemons4 ,soak two tablespoonfuls of gelatine in a little of the water2 boil all together for a moment1 then cool and strain2 add one- half pint of rum and the whites of eight eggs without beating4 ,freeze4 ,,kirsch ,,punch4 ,place in a vessel half a pound of powdered sugar1 with one quart of cold water2 grate in the rind of a large lemon or of two smaller ones1 squeezing in the juice of three good-sized ones1 or four1 if small4 ,beat this thoroughly for five minutes4 ,taste the mixture and add more powdered sugar if desired sweeter2 then strain through a sieve into the freezer4 ,stir into this two gills of ,kirsch4 ,freeze it as you would an ice cream4 ,serve in twelve punch glasses4 ,,apricot ,,sorbet4 ,from ,,mrs4 ,m4 ,d4 ,,owings1 of ,washington1 ,lady ,manager4 ,take twelve fine1 sound apricots2 wipe carefully1 cut them in two1 remove the stones1 and put them in a vessel with half a pound of powdered sugar1 mashing them thoroughly4 ,then take two ounces of bitter almonds2 peel and mash these while wet2 add one gill of cold water and one ounce of powdered sugar1 mashing the whole together4 ,place a muslin cloth over the vessel containing the mashed apricots and through it press the almond mixture4 ,stir all this together for four minutes2 then add the juice of three lemons and a pint and a half of cold water4 ,beat thoroughly1 then strain through a fine sieve into the freezer1 and freeze as you do ice cream4 ,,pineapple ,,sherbet4 ,from ,,mrs4 ,,governor ,,edwin ,c4 ,,burleigh1 of ,maine1 ,second ,vice-,president ,board of ,lady ,managers4 ,one quart grated pineapple1 two heaping tablespoonfuls gelatine dissolved in hot water1 one quart water1 one quart sugar1 juice of one large lemon1 whites of two eggs well beaten put in just before freezing4 ,,orange ,,water ,,ice4 ,from ,,mrs4 ,,theo4 ,f4 ,,armstrong1 of ,delaware1 ,alternate ,lady ,manager4 ,eight oranges1 two lemons1 the grated rind of two of the oranges boiled in a little water and then strained1 two tablespoonfuls of corn starch mixed with a little cold water2 then pour boiling water on the starch2 put in the juice of oranges and lemons after straining2 one and one-half pounds sugar2 add enough water to make one gallon1 then freeze4 ,,orange ,,frapp,e4 ,from ,,miss ,,annie ,m4 ,,mahan1 of ,west ,virginia1 ,alternate ,lady ,manager4 ,one pint orange juice1 one pint water1 one pint sugar1 juice of two lemons1 grated rind of two oranges1 partially freeze and pack in ice only4 ,,beverages ,,egg ,,nogg4 ,from ,,mrs4 ,w4 ,w4 ,,kimball1 of ,chicago1 ,lady ,manager4 ,one tablespoon of sugar2 the yolk of one egg beaten with sugar2 beat the white separately1 stiff2 add four spoons of brandy to beaten yolk2 put half the white into mixture2 half a glass of cream2 then put the rest of the white on top4 ,,our ,,grandmother',s ,,syllabub4 ,from ,,mrs4 ,,sarah ,s4 ,c4 ,,angell of ,michigan1 ,lady ,manager4 ,one quart rich cream1 juice and peel three lemons1 one pint sherry wine1 one quart pulverized sugar4 ,grate the lemon peels and express the juice1 add sugar and pour over these the wine2 stir until sugar is thoroughly moistened and then slowly add the cream4 ,when mixed take whip-dash and with a tablespoon remove the floating bubbles which rise to the surface4 ,drop the contents of your spoon into lemonade or champagne glasses1 continuing thin process until all the cream is whipped4 ,if the mixture becomes too thick and creamy to make bubbles1 dilute it with sweet milk4 ,this quantity will make thirty or forty glasses or fill a four-quart glass howl4 ,great care must be taken not to dip the spoon too deeply into the mixture1 the froth is what is desired4 ,,claret ,,punch4 ,from ,,mrs4 ,,frona ,,eunice ,,wait1 of ,california1 ,alternate ,lady ,manager4 ,take half a gallon of good claret and a pint of old whisky and mix them thoroughly2 sweeten to taste by mixing the sugar with a little water to dissolve it before it comes in contact with the alcohol4 ,take a can of pineapple1 or one fresh one1 and chop fine1 put juice and all into the punch2 set the whole mixture on ice and let it stand at least three hours before using2 serve some portion of the pineapple with each glass4 ,,beef ,,tea ,,for ,,children4 ,from ,,mrs4 ,,ida ,m4 ,,ball1 of ,delaware1 ,lady ,manager4 ,use soup meat without bone cut into dice1 and to every pound of meat use one pint of cold water4 ,cut up the meat on a dish1 not on a board1 as the latter absorbs the juices4 ,have the proper measure of water beside you in a soup basin or bowl1 and as you cut up the meat sprinkle it moderately with salt and throw it into the cold water2 there let it remain for two hours1 then put it all into a sauce pan and set it on the fire4 ,watch carefully the first rising and skim and secure this as it is the very essence of the beef2 put it into a clean bowl and let the beef go on boiling ten minutes1 no longer2 then pour the extract through a sieve to the first skimmings2 stir before using4 ,for older children than infants you may flavor with onion and a few cloves4 ,,chafing ,,dish ,,lobster ,,la ,,newburg4 ,from ,,miss ,,mary ,,crease ,,sears1 of ,massachusetts1 ,alternate ,lady ,manager4 ,two good-sized boiled lobsters4 ,pick out all the meat and cut into one-inch pieces4 ,place in a chafing dish with one ounce of butter1 a pinch of salt and a very little red pepper4 ,cook five minutes1 then add a wine glass of ,madeira4 ,cook about three minutes1 then add the yolks of three eggs well beaten with half a pint of sweet cream or milk2 cook until it thickens1 then serve4 ,,omelet4 ,from ,,mrs4 ,,mary ,s4 ,,lockwood1 of ,district of ,columbia1 ,lady ,manager-at-,large4 ,beat four fresh eggs slightly with two tablespoonfuls of cream2 season with pepper and salt2 put a tablespoonful of butter in the chafing dish1 and when very hot pour in the egg2 scrape up rapidly from all parts of the pan the cooked egg1 letting the liquid portion follow the knife4 ,it takes from forty to sixty seconds to cook it1 then slip the knife under the left edge and fold the omelet over quickly and lightly4 ,serve on a hot dish4 ,,welsh ,,rarebit4 ,from ,,mrs4 ,,col4 ,,james ,a4 ,,mulligan1 of ,chicago1 ,lady ,manager4 ,take one pound of ,american cheese1 cut up in small pieces1 place in a chafing dish and season with half a salt-spoonful of red pepper2 stir for ten minutes or until cheese is thoroughly melted2 have ready six large pieces of toast on a very hot dish2 cover each slice with the melted cheese2 serve very hot as a relish4 ,,shrimp ,,la ,,newburg ,from ,,mrs4 ,,harriet ,t4 ,,upton1 of ,ohio1 ,alternate ,lady ,manager4 ,one tablespoon butter2 when hot add one tablespoon flour1 four tablespoons cream stirred together2 yolks of two eggs1 add salt1 red pepper and mace2 bring to a scalding point1 add shrimps and four tablespoons of sherry2 serve at once4 ,,chicken ,,with ,,currie4 ,from ,,mrs4 ,i4 ,l4 ,,requa1 of ,california1 ,alternate ,lady ,manager4 ,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 fine2 stew together four minutes and then add half a teacupful of stock or broth1 half teacupful milk1 salt and pepper to taste2 when this has become smooth add the chicken and stir constantly in the sauce1 stewing nine minutes2 serve with rice croquettes4 ,,fresh ,,mushrooms ,,la ,,cr,,me4 ,from ,,mrs4 ,,francis ,b4 ,,clarke1 of ,minnesota1 ,lady ,manager4 ,take a pound of fresh mushrooms1 the larger the more tender2 peel carefully the thin skin from the tops and wash thoroughly2 then cut into broad strips or halves1 if small1 and place in a sauce pan with a pint of cream2 let them boil slowly for a half to three-quarters of an hour1 until tender2 then take a little flour and a tablespoonful of butter1 rub thoroughly together and mix into the cream2 do not get it too thick2 add salt and pepper and serve on hot toast4 ,this also is very nice served in a chafing dish4 ,be sure to have the water in the under pan4 ,serve on toast4 ,this makes a delicious luncheon dish4 ,,mock ,,terrapin4 ,from ,,mrs4 ,,margaret ,,blaine ,,salisbury1 of ,utah1 ,eighth ,vice-,president ,board of ,lady ,managers4 ,put in the chafing dish the dark meat of cold chicken1 turkey or grouse1 cut in small dice1 with half a pint of cream or stock1 and when it comes to a boil stir in the following mixture3 two tablespoons of butter rubbed into a smooth paste with a tablespoonful of flour and the yolks of three eggs1 a teaspoonful dry mustard1 a little cayenne pepper and salt1 all mixed with a little cream or stock2 let simmer a few minutes 7not boil7 and when ready to serve stir in a large wine- glass of ,madeira4 ,wishing you the success you deserve in the accomplishment of this laudable project1 believe me1 ,sincerely yours4 ,,contents ,,bread4 ,steamed ,brown ,bread1 ,,mrs4 ,,virginia ,c4 ,,meredith1 ,light ,bread1 ,,mrs4 ,,governor ,,james ,p4 ,,eagle1 ,franklin ,gems1 ,,mrs4 ,l4 ,m4 ,n4 ,,stevens1 ,baking ,powder ,biscuit1 ,,mrs4 ,,rollin ,a4 ,,edgerton1 ,french ,rolls1 ,,mrs4 ,,sallie ,,howard ,,bush1 ,risen ,muffins1 ,,mrs4 ,,sallie ,,howard ,,bush1 ,breakfast ,rolls1 ,,miss ,,meta ,,telfair ,,mclaws1 ,pocket-,book ,rolls1 ,,mrs4 ,,ida ,m4 ,,ball ,potato ,rolls1 ,,mrs4 ,,theo1 ,f4 ,,armstrong1 ,graham ,gems1 ,,mrs4 ,,louise ,,campbell1 ,corn ,cake1 ,,miss ,,hattie ,t4 ,,hundley1 ,bachelors' ,corn ,pone1 ,,mrs4 ,,mary ,b4 ,p4 ,,black1 ,corn ,bread1 ,,mrs4 ,t4 ,j4 ,,butler1 ,corn ,meal ,muffins1 ,,mrs4 ,,parthenia ,p4 ,,rue1 ,baked ,corn ,bread1 ,,mrs4 ,,minna ,g4 ,,hooker1 ,steamed ,brown ,bread1 ,,mrs4 ,b4 ,v4 ,,mcconnell1 ,raised ,brown ,bread1 ,,mrs4 ,,ellen ,m4 ,,chandler1 ,boston ,brown ,bread1 ,,mrs4 ,,governor ,,james ,p4 ,,eagle1 ,strawberry ,short ,cake1 ,,mrs4 ,,governor ,,edwin ,c4 ,,burleigh ,strawberry ,short ,cake1 ,,mrs4 ,,augusta ,,truman1 ,orange ,short ,cake1 ,,mrs4 ,m4 ,d4 ,,owings1 ,sally ,lunn1 ,,mrs4 ,,margaret ,m4 ,,ratcliffe1 ,ham ,toast1 ,,mrs4 ,,rosine ,,ryan1 ,oat ,meal1 ,,mrs4 ,,george ,,hoxworth1 ,brewis1 ,,mrs4 ,,francis ,e4 ,,hale1 ,sandwich ,dressing1 ,,mrs4 ,,mariam ,d4 ,,cooper1 ,oysters1 ,bouillon1 ,,soup4 ,amber ,soup1 ,,carrie ,v4 ,,shuman1 ,mock-,turtle ,soup1 ,,mrs4 ,,beriah ,,wilkins1 ,julienne ,soup1 ,,mrs4 ,,susan ,r4 ,,ashley1 ,noodle ,soup1 ,,mrs4 ,,frona ,,eunice ,,wait1 ,corn ,soup1 ,,mrs4 ,m4 ,d4 ,,thatcher1 ,celery ,soup1 ,,mrs4 ,,alice ,b4 ,,castleman1 ,oyster ,soup1 ,,mrs4 ,,helen ,c4 ,,brayton1 ,bisque of ,crab or ,crawfish1 ,,mrs4 ,,belle #aa4 ,,perkins1 ,potato ,puree1 ,,mrs4 ,,james ,r4 ,,deane1 ,asparagus ,soup1 ,,mrs4 ,,laura ,p4 ,,coleman1 ,tomato ,soup1 ,,mrs4 ,,ida ,m4 ,,ball1 ,tomato ,soup1 ,,mrs4 ,e4 ,j4 ,p4 ,,howes1 ,gumbo ,file1 ,,mrs4 ,,anna ,m4 ,,fosdick1 ,gumbo ,soup1 ,,mrs4 ,,virginia ,t4 ,,smith1 ,chicken ,gumbo with ,oysters1 ,,mrs4 ,,alice ,b4 ,,castleman1 ,okra ,soup1 ,,miss ,,floride ,,cuningham1 ,black ,bean ,soup1 ,,mrs4 ,m4 ,d4 ,,foley1 ,bean ,soup1 ,,mrs4 ,,anne ,b4 ,,patrick1 ,soup ,regency1 ,,mrs4 ,,isabella ,,beecher ,,hooker1 ,pea ,soup1 ,,mrs4 ,,whiting ,s4 ,,clark1 ,clam ,chowder1 ,,mrs4 ,,charles ,h4 ,,olmstead1 ,clam ,chowder1 ,,miss ,,lida ,m4 ,,russell1 ,,fish4 ,soles or ,smelts ,cooked ,,mrs4 ,,james ,r4 ,,deane1 with ,maitre ,d',hotel ,sauce1 ,baked ,shad1 ,,mrs4 ,,mary ,r4 ,,kinder1 ,cubion1 ,,mrs4 ,,anna ,m4 ,,fosdick1 ,cod ,fish ,balls1 ,,mrs4 ,a4 ,m4 ,,palmer1 ,salmon ,croquettes1 ,,mrs4 ,,george ,w4 ,,lamar1 ,,shell ,,fish4 ,maryland ,terrapins1 ,,mrs4 ,,william ,,reed1 ,terrapin ,white ,stew1 ,,mrs4 ,,james ,r4 ,,deane1 ,white ,stew of ,terrapin1 ,,mrs4 ,,george ,w4 ,,lamar1 ,terrapin ,croquettes1 ,,mrs4 ,w4 ,w4 ,,kimball1 ,deviled ,lobster1 ,,mrs4 ,,joseph ,c4 ,,straughan1 ,lobster ,croquettes1 ,,mrs4 ,,louise ,l4 ,,barton1 ,deviled ,crabs1 ,,mrs4 ,,cora ,l4 ,,bartlett1 ,deviled ,crabs1 ,,mrs4 ,,anna ,e4 ,m4 ,,farnum1 ,deviled ,crabs1 ,,miss ,,jennie ,,torreyson1 ,soft ,shell ,crabs ,,mrs4 ,,george ,w4 ,,lamar ,frog ,legs ,,mrs4 ,,ella ,,ray ,,miller1 ,pannee ,oysters1 ,,mrs4 ,,alice ,b4 ,,castleman1 ,creamed ,oysters1 ,,mrs4 ,,mira ,b4 ,f4 ,,ladd1 ,little ,pigs ,in ,blankets1 ,,mrs4 ,,isabella ,,laning ,,candee1 ,escalloped ,oysters1 ,,miss ,,meta ,,telfair ,,mclaws1 ,creamed ,shrimps1 ,,mrs4 ,m4 ,d4 ,,foley1 ,,sauces4 ,sauce ,mousseline1 ,,mrs4 ,,wilson ,,patterson1 ,tartar ,sauce1 ,,mrs4 ,,myra ,,bradwell1 ,boiled ,egg ,sauce1 ,,mrs4 ,,jakes ,r4 ,,doolittle1 ,,jr41 ,,meats4 ,filet of ,beef1 ,,mrs4 ,,governor ,,oglesby1 ,roast ,beef1 ,,mrs4 ,,matilda ,b4 ,,carse1 ,yorkshire ,pudding1 ,,mrs4 ,,harriet ,a4 ,,lucas1 ,roulards1 ,,mrs4 ,,ralph ,,trautmann1 ,beef ,loaf1 ,,mrs4 ,,carrington ,,mason1 ,hash ,,mrs4 ,,annie ,l4 ,y4 ,,orff1 ,mutton ,chops1 ,,miss ,,mary ,b4 ,,hancock1 ,roast ,lamb1 ,,mrs4 ,,robt4 ,b4 ,,mitchell1 ,lamb ,chops1 ,,mrs4 ,,hester ,a4 ,,hanback1 ,potted ,tongue1 ,,mrs4 ,,frank ,h4 ,,daniell1 ,veal ,croquettes1 ,,mrs4 ,,isabella ,,beecher ,,hooker1 ,veal ,croquettes1 ,,miss ,,katharine ,l4 ,,minor1 ,veal ,pot ,pie1 ,,miss ,,susan ,w4 ,,ball1 ,casselettes de ,veau1 ,,mrs4 ,,james ,r4 ,,deane1 ,veal ,fricassee1 ,,mrs4 ,t4 ,j4 ,,butler1 ,veal ,loaf1 ,,mrs4 ,,whiting ,s4 ,,clark1 ,,sweetbreads4 ,sweet-,bread ,croquettes1 ,,mrs4 ,,schuyler ,,colfax1 ,sweetbreads and ,oysters1 ,,senora ,,teresa ,a4 ,,de ,,symington1 ,sweetbreads and ,mushrooms1 ,,mrs4 ,p4 ,b4 ,,winston1 ,sweetbreads en ,coquille1 ,,miss ,,jennie ,,torreyson1 ,sweetbread ,patties1 ,,miss ,,wilhelmine ,,reitz1 ,,poultry4 ,boiled ,chicken1 ,,mrs4 ,,edwin ,c4 ,,burleigh ,jambolaya1 ,,miss ,,katharine ,l4 ,,minor1 ,chicken ,livers1 en ,,mrs4 ,,col4 ,,james ,a4 ,,mulligan1 ,brocuhette1 with ,bacon1 ,pollo con ,arroz1 ,,senora ,,don ,,manuel ,,chaves1 ,pollo con ,tomates1 ,,senora ,,don ,,manuel ,,chaves1 ,tamales de ,chile1 ,,senora ,,don ,,manuel ,,chaves1 ,coquilles de ,voloille1 ,,miss ,,josephine ,,shakspeare1 ,croquettes ,,mrs4 ,l4 ,c4 ,,gillespie1 ,chicken ,croquettes1 ,,mrs4 ,,sarah ,h4 ,,bixby1 ,curry of ,chicken in ,puffs1 ,,senora ,,teresa ,a4 ,,de ,,symington1 ,pilauf1 ,,miss ,,floride ,,cunningham1 ,fricassee ,chicken1 ,,mrs4 ,,helen ,c4 ,,brayton1 ,a ,good ,roast ,turkey1 ,,mrs4 ,,helen ,a4 ,,peck1 ,dressing for ,turkey4 ,,mrs4 ,w4 ,h4 ,,felton1 ,how to ,cook ,chestnuts1 ,,miss ,,eloise ,l4 ,,roman1 ,,game4 ,wild ,duck in ,maryland1 ,,mrs4 ,,william ,,reed1 ,snipe and ,woodcock ,broiled ,,mrs4 ,,rufus ,s4 ,,frost1 on ,toast1 ,prairie ,chicken1 ,,mrs4 ,e4 ,s4 ,,thomson1 ,,vegetables4 ,vegetable ,oyster1 ,,mrs4 ,,governor ,,bagley1 ,cauliflower with ,tartar ,,mrs4 ,,myra ,,bradwell1 ,sauce1 ,scalloped ,potatoes1 ,,mrs4 ,,beriah ,,wilkins1 ,escalloped ,sweet ,potatoes1 ,,mrs4 ,p4 ,b4 ,,winston1 ,potato ,puff1 ,,mrs4 ,h4 ,f4 ,,brown1 ,potato ,croquettes1 ,,mrs4 ,,frances ,p4 ,,burrows1 ,potatoes--,mashed1 ,,mrs4 ,e4,j4,p4 ,,howes1 ,boston ,baked ,beans1 ,,mrs4 ,,elizabeth ,c4 ,,langworthy1 ,lima ,beans1 ,,mrs4 ,,mariam ,d4 ,,cooper1 ,baked ,tomatoes1 ,,mrs4 ,,governor ,,rickards1 ,baked ,tomatoes1 ,,mrs4 ,,augusta ,,truman1 ,stewed ,tomatoes1 ,,miss ,,mary ,h4 ,,krout1 ,beets1 ,,mrs4 ,,governor ,,john ,m4 ,,stone1 ,parsnips--,stewed1 ,,mrs4 ,m4 ,r4 ,,lee1 ,stuffed ,green ,peppers1 ,,mrs4 ,,alice ,b4 ,,castleman1 ,corn ,oysters1 ,,mrs4 ,,john ,s4 ,,briggs1 ,fried ,egg ,plant1 ,,mrs4 ,,lily ,,rosecrans ,,toole1 ,macaroni--,good1 ,,mrs4 ,,sam ,s4 ,,fifield ,rice as a ,vegetable1 ,,mrs4 ,,charles ,h4 ,,olmstead ,cranberries1 ,,mrs4 ,,lana ,a4 ,,bates ,,eggs4 ,plain ,omelet with ,,mrs4 ,l4 ,,brace ,,shattuck ,eight ,eggs1 ,green ,corn ,omelet1 ,,mrs4 ,,frances ,p4 ,,burrows ,omelet with ,ham1 ,,mrs4 ,,naomi ,t4 ,,compton ,omelet--,plain1 ,,miss ,,mary ,e4 ,,busselle ,stuffed ,eggs1 ,,mrs4 ,,ralph ,,trautmann ,deviled ,eggs for ,luncheon ,,mrs4 ,,isabella ,,laning ,,candee or ,picnics1 ,escalloped ,eggs1 ,,mrs4 ,,helen ,a4 ,,peck ,how to ,take ,egg1 ,,mrs4 ,,naomi ,t4 ,,compton ,,salad4 ,lobster ,salad1 ,,mrs4 ,,charles ,,price ,chicken ,salad1 ,,mrs4 ,a4 ,m4 ,,palmer ,southern ,chicken ,salad1 ,,mrs4 ,,charles ,j4 ,,mcclung ,chicken ,salad1 ,,mrs4 ,,margaret ,m4 ,,ratcliffe ,vegetable ,salad1 ,,mrs4 ,,florence ,h4 ,,kidder ,string ,bean ,salad1 ,,mrs4 ,,caroline ,e4 ,,dennis ,excellent ,potato ,salad1 ,,mrs4 ,,genevieve ,m4 ,,guthrie ,tomato ,salad1 ,,mrs4 ,,mira ,b4 ,f4 ,,ladd ,tomato ,salad1 ,,miss ,,mary ,,crease ,,sears ,cabbage ,salad1 ,,mrs4 ,,theresa ,j4 ,,cochran ,fish ,salad1 ,,mrs4 ,,mary ,c4 ,,bell ,salad ,dressing1 ,,miss ,,loraine ,,pearce ,,bucklin ,,doughnuts ,,and ,,fritters4 ,famous ,doughnuts1 ,,miss ,,frances ,e4 ,,willard ,raised ,doughnuts1 ,,mrs4 ,,ellen ,m4 ,,chandler ,doughnuts1 ,,mrs4 ,,laura ,e4 ,,howey ,doughnuts1 ,,miss ,,annie ,m4 ,,mahan ,callas1 ,,mrs4 ,,belle ,h4 ,,perkins ,apple ,fritters1 ,,mrs4 ,m4 ,p4 ,,hart ,corn ,fritters1 ,,mrs4 ,e4 ,v4 ,,mcconnell ,clam ,fritters1 ,,mrs4 ,,sallie ,s4 ,,cotten ,white ,corn ,meal ,cakes ,,mrs4 ,,sarah ,s4 ,c4 ,,angell1 for ,breakfast ,corn ,griddle ,cakes or ,old ,,miss ,,lily ,,irene ,,jackson ,virginia ,slap ,jacks1 ,fried ,mush1 ,,mrs4 ,,george ,,hoxworth ,superior ,waffles1 ,,mrs4 ,,mary ,b4 ,p4 ,,black ,mexican ,enchiladas1 ,,mrs4 ,,franc ,,lusr ,,albright ,,preserves4 ,tomato ,conserve1 ,,mrs4 ,,caroline ,e4 ,,dennis ,orange ,marmalade1 ,,mrs4 ,,governor ,,oglesby ,compote of ,apples1 ,,mrs4 ,,hattie ,e4 ,,sladden ,steamed ,peaches1 ,,mrs4 ,w4 ,,newton ,,linch1 ,quince ,preserves1 ,,mrs4 ,m4 ,p4 ,,hart1 ,watermelon ,preserves1 ,,mrs4 ,h4 ,k4 ,,ingram1 ,blackberry ,jam1 ,,mrs4 ,,mary ,s4 ,,mcneal1 ,canned ,spiced ,blackberries1 ,,mrs4 ,h4 ,j4 ,,peto1 ,spiced ,green ,grapes1 ,,mrs4 ,,george ,a4 ,,mumford1 ,orange ,jelly1 ,,mrs4 ,,theresa ,j4 ,,cochran1 ,currant ,jelly1 ,,mrs4 ,m4 ,p4 ,h4 ,,beeson1 ,crab ,apple ,jelly1 ,,mrs4 ,,genevieve ,m4 ,,guthrie1 ,,pickles ,,and ,,catsup4 ,pickled ,onions1 ,,mrs4 ,,harriet ,a4 ,,lucas1 ,oil ,pickles1 ,,mrs4 ,,ida ,m4 ,,ball1 ,mixed ,pickles1 ,,mrs4 ,,sam4 ,s4 ,,fifield1 ,cucumber ,pickles1 ,,mrs4 ,,parthenia ,p4 ,,rue1 ,green ,cucumber ,pickle1 ,,mrs4 ,,cora ,,payne ,,jackson1 ,ripe ,cucumber ,pickle1 ,,miss ,,mary ,,elliott ,,mccandless1 ,gooseberry ,catsup1 ,,mrs4 ,,amey ,m4 ,,starkweather1 ,cabbage ,pickle1 ,,mrs4 ,,carrington ,,mason1 ,picalilly1 ,,mrs4 ,,ella ,,kay ,,miller1 ,sweet ,pickled ,peaches1 ,,mrs4 ,,nellie ,b4 ,,plumer1 ,chow-,chow ,pickles1 ,,mrs4 ,h4 ,k4 ,,ingram1 ,mustard ,chow-,chow1 ,,mrs4 ,,alice ,b4 ,,castleman1 ,chow-,chow1 ,,miss ,,mary ,,elliott ,,mccandless1 ,,cheese4 ,cheese ,fonda1 ,,miss ,,hattie ,t4 ,,hundley1 ,cheese ,sticks1 ,,mrs4 ,,margaret ,m4 ,,ratcliffe1 ,,pies4 ,lemon ,pie1 ,,mrs4 ,l4 ,m4 ,n4 ,,stevens ,ideal ,lemon ,pie1 ,,mrs4 ,,ida ,l4 ,,turner ,lemon ,pie1 ,,mrs4 ,,virginia4 ,c4 ,,meredith ,lemon ,pie1 ,,miss ,,lucia ,b4 ,,perea ,pumpkin ,pie1 ,,mrs4 ,,frances ,c4 ,,holley ,apple ,custard ,pie1 ,,mrs4 ,,annie ,l4 ,y4 ,,orff ,cream ,pie1 ,,mrs4 ,m4 ,k4 ,,lee ,cream ,pie1 ,,mrs4 ,,louise ,,campbell ,apple ,pie1 ,,mrs4 ,,alice ,,vineyard ,,brown ,pie ,crust1 ,,mrs4 ,,annie ,l4 ,y4 ,,orff ,mince ,meat1 ,,mrs4 ,,marcia ,,louise ,,gould ,mince ,meat1 ,,mrs4 ,,laura ,p4 ,,coleman ,,pudding4 ,graham ,christmas ,pudding1 ,,mrs4 ,,rollin ,a4 ,,edgerton ,graham ,pudding1 ,,mrs4 ,,george ,a4 ,,mumford ,lady ,ross ,fig ,pudding1 ,,mrs4 ,,wm4 ,p4 ,,lynde ,alexandre ,pudding1 ,,mrs4 ,m4 ,d4 ,,thatcher ,plum ,pudding1 ,,mrs4 ,,florence ,h4 ,,kidder ,english ,plum ,pudding1 ,,mrs4 ,,phoebe ,m4 ,,hartpence ,english ,plum ,pudding1 ,,mrs4 ,s4 ,w4 ,,mclaughlin ,vegetable ,plum ,pudding1 ,,miss ,,mary ,e4 ,,busseler ,plum ,pudding1 ,,mrs4 ,,helen ,c4 ,,brayton ,christmas ,plum ,pudding1 ,,mrs4 ,,alice ,j4 ,,whalen ,cherry ,pudding1 ,,mrs4 ,,louise ,l4 ,,barton ,bread and ,butter ,pudding1 ,,mrs4 ,,nancy ,,huston ,,banks ,delicate ,indian ,pudding1 ,,mrs4 ,s4 ,w4 ,,mclaughlin ,baked ,indian ,pudding1 ,,mrs4 ,,marian ,d4 ,,cooper ,prune ,roll1 ,,mrs4 ,,clark ,,waring ,prune ,pudding1 ,,mrs4 ,,hattie ,e4 ,,sladden ,prune ,pudding1 ,,mrs4 ,,mary ,s4 ,,mcneal ,prune ,pudding1 ,,mrs4 ,,john ,r4 ,,wilson ,bread ,pudding1 ,,mrs4 ,,kate ,,canthon ,,mcdaniel ,chocolate ,pudding1 ,,miss ,,mary ,b4 ,,hancock ,danish ,pudding1 ,,miss ,,mary ,b4 ,,hancock ,delicious ,pudding1 ,,mrs4 ,,elizabeth ,c4 ,,langworthy ,suet ,pudding1 ,,mrs4 ,,helen ,m4 ,,barker ,suet ,pudding1 ,,mrs4 ,,leander ,,stone ,queen ,pudding1 ,,mrs4 ,l4 ,c4 ,,gillespie ,steam ,pudding1 ,,mrs4 ,,john ,s4 ,,briggs ,steam ,pudding1 ,,mrs4 ,,clara ,l4 ,,mcadow ,baked ,huckleberry ,pudding1 ,,mrs4 ,,nellie ,b4 ,,plumer ,minnie's ,lemon ,pudding1 ,,mrs4 ,h4 ,j4 ,,peto ,cup ,pudding1 ,,mrs4 ,,marie ,j4 ,,gaston ,italian ,roll1 ,,mrs4 ,f4 ,h4 ,,daniell ,chaperone ,pudding1 ,,mrs4 ,,annie ,l4 ,y4 ,,orff ,apple ,pudding1 ,,mrs4 ,,ida ,l4 ,,turner ,baked ,apple ,dumpling1 ,,mrs4 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