COOKIES.

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

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

"CORINITA" COOKIES.

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

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

COOKIES.

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

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

GINGER COOKIES.

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

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

GINGER SNAPS.

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

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

FRENCH JUMBLES.

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

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

SAND TARTS.

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

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

LADY FINGERS.

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

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



DESSERTS CREAMS JELLIES CUSTARDS

PINEAPPLE SPONGE

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

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

PINEAPPLE SOUFFL.

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

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

PEACH SPONGE.

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

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

HAMBURG CREAM.

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

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

CHOCOLAT MOUSS.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager

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

CHOCOLAT SOUFFL.

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

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

CHOCOLAT MERINGUE.

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

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

BAVARIAN CREAM.

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

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

Chocolate Bavarian Cream—Melt two sticks of sweetened chocolate, and stir them into the custard before straining.

GELATINE CREAM.

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

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

NOB HILL PUDDING.

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

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

APPLE CHARLOTTE.

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

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

CHARLOTTE DE RUSSE.

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

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

CHARLOTTE RUSSE.

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

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

CHARLOTTE RUSSE.

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

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

CHARLOTTE RUSSE.

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

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

STRAWBERRY BLANC MANGE.

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

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

SNOW PUDDING.

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

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

WINE OR GELATINE JELLY

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

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

FRUIT JELLY

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

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

A DAINTY DESSERT.

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

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

TAMALES DE DULCE.

From SEORA DON MANUEL CHAVES, of New Mexico.

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

A CHEAP DESSERT.

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

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

BANANAS IN JELLY.

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

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

Almond Blanc Mange.

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

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

FLOATING ISLAND.

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

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

BOILED CUSTARD.

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

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

SNOW BALLS.

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

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

LEMON CUSTARD.

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

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

Icing for top—Whites of two eggs, two tablespoonfuls of pulverized sugar.



ICE CREAM

Fruit Cream.

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

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

CARAMEL ICE CREAM.

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

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

TUTTI FRUTTI ICE CREAM.

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

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

VANILLA ICE CREAM.

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

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

MARASCHINO ICE CREAM.

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

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



CANDY

CHOCOLATE CARAMELS.

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

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

FUDGES.

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

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

CREAM CANDY.

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

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



PUNCH

ROMAINE.

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

With best wishes for your success, I am very sincerely yours,

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

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

ROMAN PUNCH.

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

Three pounds pulverized sugar; three quarts of water; the juice of eight lemons. Soak two tablespoonfuls of gelatine in a little of the water; boil all together for a moment, then cool and strain; add one- half pint of rum and the whites of eight eggs without beating. Freeze.

KIRSCH PUNCH.

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

APRICOT SORBET.

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

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

PINEAPPLE SHERBET.

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

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

ORANGE WATER ICE.

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

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

ORANGE FRAPPE.

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

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



BEVERAGES

EGG NOGG.

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

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

OUR GRANDMOTHER'S SYLLABUB.

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

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

CLARET PUNCH.

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

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

BEEF TEA FOR CHILDREN.

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

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



CHAFING DISH

LOBSTER LA NEWBURG.

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

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

OMELET.

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

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

WELSH RAREBIT.

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

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

SHRIMP LA NEWBURG

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

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

CHICKEN WITH CURRIE.

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

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

FRESH MUSHROOMS LA CRME.

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

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

MOCK TERRAPIN.

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

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

Wishing you the success you deserve in the accomplishment of this laudable project, believe me, Sincerely yours.



CONTENTS

BREAD.

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

SOUP.

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

FISH.

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

SHELL FISH.

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

SAUCES.

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

MEATS.

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

SWEETBREADS.

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

POULTRY.

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

GAME.

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

VEGETABLES.

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

EGGS.

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

SALAD.

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

DOUGHNUTS AND FRITTERS.

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

PRESERVES.

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

PICKLES AND CATSUP.

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

CHEESE.

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

PIES.

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

PUDDING.

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

CAKE.

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

COOKIES.

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

DESSERTS.

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

ICE CREAM.

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

CANDY.

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

PUNCH.

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

BEVERAGES.

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

CHAFING DISH.

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

THE END