FAVORITE DISHES

A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS, CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S COLUMBIAN EXPOSITION

COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893

Favorite Dishes is due to the fact that the noble women who have labored for the best interests of mankind and womankind, in the development of the Women's Department of the World's Columbian Exposition, found time to contribute this collection of recipes, 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 Exposition.

The compiler is most happy to congratulate the Lady Managers and Lady Alternates of every State and Territory of the United States, including Alaska, 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 Cookery, at this stage of its best development in this country, and as cheerful assistants of women who need the encouragement and blessings of their more fortunate sisters.

It is to be regretted that all of the letters of commendation cannot be published, but as they would alone constitute a fair sized volume, only a few have been inserted.



TEA

Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea of tea drinking; to have it always freshly made, with the water boiling, and to steep the leaves at table.

The tea table can be easily equipped now with a boiler in silver or brass, with alcohol lamp underneath; a tea caddy in china or silver, with teapot and cups before the hostess.

No set formula can be prescribed for quantity to each cup, but it averages one-half teaspoon of tea leaves.

Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract from the correct flavor of tea.

For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup, pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water), until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup and a few drops of arrack to make tea la Russe.



CHOCOLATE

To make good Chocolate is not easy. One's own taste must be the guide regarding strength. Soften and smooth the chocolate with cold water in a jar on the range; pour in boiling water, then add milk, stirring constantly. Serve as soon as it boils. When each cup is filled with the chocolate, place two tablespoons of whipped cream on top.



COCOA

Cocoa has the same flavor as chocolate, but it is richer and more oily.

When made from the ground it can be prepared at the table, but it is better boiled a short time in water and thinned with hot milk.

Made from the shells it requires a longer boiling. First wet two ounces of the cocoa shells with a little cold water and pour over them one quart of boiling water. Boil for one hour and a half; strain and add one quart of milk, also a few drops of the essence of vanilla.

When it comes to a boil take immediately from the fire and serve.



COFFEE

The standard mixture of coffee is Java and Mocha; two-thirds Java and one-third Mocha, the former giving the strength, the latter the flavor. After roasting it should be kept in an air-tight can. Grind only so much each time as may be required. To one cupful of ground coffee add one beaten egg and four tablespoons of cold water; mix thoroughly in coffee pot and pour in one quart of boiling water. Stir the coffee until it boils, then place it on the back of the stove where it will simmer for ten minutes. Add a dash of cold water; wait a moment, then pour off carefully into silver coffee pot, which has been standing with hot water in it. Filippini's recipe for Black Coffee is as follows: "Take six scant tablespoonfuls of coffee beans and grind them in a mill. Have a well cleaned French coffee pot; put the coffee on the filter with the small strainer over, then pour on a pint and a half of boiling water, little by little, recollecting at the same time that too much care cannot be taken to have the water boiling thoroughly. When all the water is consumed, put on the cover and let it infuse slightly, but on no account must it boil. Serve in six after-dinner cups. Coffee should never be prepared more than five minutes before the time to serve."



BREAD

STEAMED BROWN BREAD. (A LA OAKLAND FARM.)

From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive Committee, and Lady Manager.

_It gives me great pleasure to send you an excellent recipe for steamed brown bread for your Colombian Autograph Cook Book.

I have great sympathy with your plan, and sincerely hope that the ladies of our Board will respond cheerfully to your requests. Very sincerely,_

One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn meal; one cupful of wheat flour; one-half cupful of New Orleans molasses; one teaspoonful of soda. Steam three hours.

LIGHT BREAD.

From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board and Lady Manager.

Take one teacup of boiling water; stir in corn meal to make a stiff mush; let stand over night in moderately warm place. Then take one cup of fresh milk and one of warm water and heat together to a simmer and add to this the prepared mush, one tablespoonful of sugar and one teaspoonful of salt. To these ingredients add a little flour at a time, until you make a stiff batter. Place all in a milk- warm vessel of water, place near fire and keep warm until it rises— about six hours. To this yeast add flour to make a stiff dough, using one tablespoon of lard and a little salt. Keep warm till it rises and bake about an hour and a half.

FRANKLIN GEMS.

From MRS. L. M. N. STEVENS, of Maine, Lady Manager.

Mix one-half pint of milk and one-half pint water, into which stir Franklin flour until about as thick as pancakes. Pour into a very hot, well buttered gem pan and bake in a quick oven.

BAKING POWDER BISCUIT.

From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board, and Lady Manager.

To one quart of flour add two teaspoons of baking powder, one more of salt, and a tablespoon of lard; mix with sweet milk sufficient to roll out on board without sticking; cut with biscuit tin and bake quickly in hot oven.

FRENCH ROLLS.

From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager

One and one-half lbs. of flour; four oz. of butter; one-half teacup of sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs beaten very light and added last. Set to rise and bake as other rolls.

RISEN MUFFINS.

One quart of flour; one pint of sweet milk; one cake of yeast; three eggs; one teaspoonful of butter and one of sugar; one teaspoonful of salt. The yeast must be dissolved in a little of the milk. If desired for breakfast, they must be made the night before; if for tea, set them to rise about 11 o'clock in the morning. When well risen, put them in the tin muffin rings that come especially for them and place in a moderately warm position, letting them stand about an hour before putting in to bake.

BREAKFAST ROLLS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Take one-half cake of best yeast and dissolve in half a cup of tepid water. Pour this on some sifted flour—about half a pint in quantity— to which must be added more tepid water (or milk, if you like) until a thick batter is produced. Add to this batter a pinch of salt and a little sugar. Cover well with a thick cloth and set in a warm place to rise. In the morning add lard and enough flour to make a stiff dough. Now make into roll shape and arrange them in a tin pan. Set the rolls under the stove or near it until they rise again, before putting them in the oven to bake. Rolls should be made of best flour and the batter should be put in some earthen vessel when set to rise.

POCKET-BOOK ROLLS.

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

One pint milk; one-half pint boiling water; salt and flour enough to make a sponge; one-half cake of compressed yeast. Rise for about two hours. Then add the white of one egg (beaten); mixed butter and lard the size of an egg; one teaspoonful sugar. Stiffen with flour; make out into thick sheets of dough; cut out with a circular cutter; fold one edge of the biscuit, so cut, toward the center, putting a small piece of butter under the overlapping edge of dough. Put biscuit in pans to rise, and when light, bake in a quick oven.

POTATO ROLLS.

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

One and one-half teacup of mashed white potatoes; one-half teacup of melted lard; one and one-half teaspoon of salt; one teacup of yeast; two eggs; one tablespoon of sugar. This is the sponge. Set to rise about nine o'clock in the morning; when light, put in enough flour to make a soft dough; then let it rise again; when light, roll out thick and cut in round cakes; put in pan and lighten again; bake in quick oven.

GRAHAM GEMS.

From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.

Four cups graham flour; one tablespoon of sugar; pinch of salt; one teaspoon of soda, which dissolve in buttermilk; mix with buttermilk into a stiff batter; put into hot gem irons and bake in a quick oven.

CORN CAKE.

From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.

One pint of milk; half a pint of Indian meal; four eggs; a scant tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the milk boiling on the sifted meal. When cold, add the butter (melted), the salt, the sugar, the yolks of the eggs, and, lastly, the whites, well beaten. Bake half an hour in a hot oven. It is very nice baked in iron or tin gem pans, the cups an inch and a half deep.—Mrs. Henderson's Cook Book.

BACHELORS' CORN PONE.

From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.

One pint sifted corn meal; one pint buttermilk (or other sour milk or cream); two eggs, beaten separately; tablespoonful of butter and lard (half and half); little salt, and scant teaspoonful baking soda. Pour the buttermilk into the sifted corn meal, stirring until smooth, retaining a small quantity (half teacupful) of buttermilk to dissolve soda; add yolks of eggs, well beaten; then soda, having dissolved the same in the retained buttermilk, mixing well, while it effervesces; then lard and butter, either melted or cut into shreds; lastly, white of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.

CORN BREAD.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

One cup of corn meal; one half cup of sugar; one cup of sweet milk; one and one-half spoonfuls baking powder; flour enough to make a stiff batter. Bake in a quick oven.

CORN MEAL MUFFINS.

From MRS. PARTHENIA P. RUE, of California, Lady Manager.

One teacupful of corn meal; one and one-half teacupfuls of flour; two teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful of butter; one and one-half teacupfuls of milk; one egg or two yolks of eggs.

BAKED CORN BREAD.

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

One teacup cream; one-quarter teaspoon soda; one cup flour; butter size of a walnut; one cup sugar; one cup Indian meal; one egg. Granulated meal is the best.

STEAMED BROWN BREAD.

From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.

Two cups corn meal; one cup flour; two cups sweet milk; one cup sour milk; two-thirds cup molasses; two teaspoons (even) soda; one tablespoon salt. Steam constantly for three hours.

RAISED BROWN BREAD.

From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager

Three pints corn meal; two pints shorts, or coarse flour; three- quarters cup yeast; one and one-half cups molasses; one and one- eighth quarts warm water. Let rise until it cracks on top. Steam six hours and bake slowly one hour. If wheat shorts cannot be procured, use one pint rye and one and one-half pints graham flour.

BOSTON BROWN BREAD.

From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board, and Lady Manager.

One pint of bread sponge; one cup of warm water; three-fourths cup of molasses, in which is stirred one-half teaspoon of soda: one large teaspoonful of salt. Stir in sufficient quantity of graham flour to make a stiff batter, put in mould and let rise till quite light and then bake in moderate oven one hour.

STRAWBERRY SHORT CAKE.

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

Mix a dough nearly as you would for cream-tartar biscuits, only put considerable shortening in. Roll thin; bake in a pan; when done, split it and put the berries (mashed in sugar) between. Whipped cream over the top makes it very nice.

STRAWBERRY SHORT CAKE.

From MRS. AUGUSTA TRUMAN, of California, Alternate Lady Manager-at-Large.

Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut—do not mash—with a silver spoon and set away in the ice-box for two hours. Make a rich biscuit dough, adding double quantity of butter; roll out one inch thick and bake in a deep pie-plate. When done, split quickly with a silver knife, using the knife as little as possible; spread the berries on the lower section and cover with the upper; sift on some fine sugar and serve immediately, as this recipe is for hot short cake.

ORANGE SHORT CAKE.

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

Orange shortcake is very nice. The only difficulty to overcome in making this toothsome dish is to get rid of the white fibers which intersect the pulp of the orange, and this is, after all, a very easy matter. To prepare the oranges, simply cut them in half, without peeling, and take out the lobes precisely as when eating an orange with a spoon. The shortcake is mode like very short, soft biscuit and baked in a round tin in a quick oven. When it is done, split it, sprinkle sugar over the prepared oranges, put a layer on the under crust, replace the upper part, upon which put more of the prepared oranges and serve at once with cream.

SALLY LUNN.

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

One pint of milk; three eggs, well beaten; salt; one large spoon of butter; half a teacup of yeast, and as much flour as will make a thick batter. Pour into a cake pan and place in a warm spot to rise. Bake in moderate oven. When done, cut with sharp knife crosswise twice, pouring over each part drawn butter. Replacing the parts, cut then like cake, serving at once while hot. This is a great favorite with Southerners.

HAM TOAST.

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

_Your enterprise commends itself to every woman who has the best interests of her sex uppermost in her thoughts.

Among the happy recollections of my childhood, luncheon Ham Toast stands out temptingly clear. It was my mother's own, and I give it in preference to several others that occur to me. Most cordially yours,

Boil a quarter of a pound of lean ham; chop it very fine; beat into it the yolks of three eggs, half an ounce of butter and two tablespoonfuls of cream; add a little cayenne; stir it briskly over the fire until it thickens; spread on hot toast; garnish with curled parsley.

OAT MEAL

From MRS. GEORGE HUXWORTH, of Arizona, Alternate Lady Manager.

Dampen the meal, put it in a thin cloth and steam for thirty minutes. Keeps its flavor much better than when boiled.

BREWIS.

From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.

Take half a loaf of Boston brown bread; break in small pieces; put in an oatmeal kettle and cover with milk; boil to a smooth paste, about the consistency of oatmeal. Eat hot, with sugar and cream. Nice breakfast dish.

SANDWICH DRESSING.

From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.

Mix two tablespoons mustard with enough hot water to make smooth; three tablespoons olive oil; very little red or white pepper; salt; yolk of one egg; mix with hand and net aside to cool; warm to spread.



OYSTERS

Blue points are the only proper oysters to serve for luncheon or dinner. They should always be served in the deep shell, and if possible upon "oyster plates," but may be neatly served upon cracked ice, covered with a small napkin, in soup plates. The condiments are salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of lemon is also properly served with each plate, but the gourmet prefers salt, pepper, and horse radish, as the acid of lemon does violence to the delicious flavor of the freshly-opened bivalve. Clams should be served in precisely the same way.



BOUILLON

Bouillon is made of beef, and must be rich and nutritious. Take ten pounds of good clear beef cut from the middle part of the round. Wipe and cut the meat into pieces. Put this into one gallon of water and heat slowly; skim just as the water begins to boil. When this is done place the pot where it will simmer slowly for five or six hours. One hour before removing add two blades of celery, ten pepper corns, six cloves, small stick of cinnamon, and salt. Should one prefer it plain, do not put in the spices. Strain and cool. Before using, take off all fat. It is then ready to heat and serve in cups for luncheons and teas.



SOUP

The foundation of all excellent soup is a stock made from beef. For a dinner company heavy soup is not so desirable as a good, clear, rich soup, and I add a tried recipe from "Practical Cooking and Dinner Giving," called:

AMBER SOUP.

A large soup bone (two pounds); a chicken; a small slice of ham; a soup bunch (or an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery); three cloves; pepper; salt; a gallon of cold water; whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours, add the vegetables and cloves, to cook the last hour, having fried the onion in a little hot fat and then in it stuck the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on top; take out the jelly, avoid the settlings; and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute; then, removing the kettle, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass through a jelly bag, when it should be very dear. Reheat just before serving, and add then a tablespoonful of caramel to give a rich color and flavor.

Caramel—Take a cup of sugar and a tablespoon of water. Put in a porcelain kettle and stir constantly to prevent burning, until it has a bright brown color. Then add a cup of water, pinch of salt; let it boil a few moments longer, cool, strain, and put away in a close- corked bottle—and it is always ready for coloring the soup.

MOCK-TURTLE SOUP.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice President, Board of Lady Managers.

This soup should be prepared the day before it is to be served up. One calf's head, well cleaned and washed. Lay the head in the bottom of a large pot. One onion; six cloves; ten allspice; one bunch parsley; one carrot; salt to taste; cover with four quarts of water. Boil three hours, or until the flesh will slip easily from the bones; take out the head; chop the meat and tongue very fine; set aside the brains; remove the soup from the fire; strain carefully and set away until the next day. An hour before dinner take off all fat and set on as much of the stock to warm as you need. When it boils drop in a few squares of the meat you have reserved, as well as the force balls. To prepare these, rub the yolk of three hard boiled eggs to a paste in a wooden bowl, adding gradually the brains to moisten them; also a little butter; mix with these two eggs, beaten light; flour your hands; make this paste into small balls; drop them into the soup a few minutes before removing from the fire. A tablespoonful of browned flour and brown sugar for coloring; rub smooth with the same amount of butter; let it boil up well; finish the seasoning by the addition of a glass of sherry. Serve with sliced lemon.

JULIENNE SOUP.

From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of Lady Managers.

The day before needed, put two pounds of beef cut from the lower part of the round, into two quarts of cold water and let come slowly to the boil, skimming carefully until perfectly clear. When this point is reached, add a small onion, two stalks of celery, two cloves, and keep at the boiling point for seven hours; then strain into an earthen bowl and let cool until next day. A half hour before needed, skim off all the fat, add pepper and salt to taste; also a half pint of mixed vegetables which have been cooked in salted water and cut in uniform dice shape. Let come to a boil, and serve.

NOODLE SOUP.

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

To make a good stock for noodle soup, take a small shank of beef, one of mutton, and another of veal; have the bones cracked and boil them together for twenty-four hours. Put with them two good sized potatoes, a carrot, a turnip, an onion, and some celery. Salt and pepper to taste. If liked, a bit of bay leaf may be added. When thoroughly well- done, strain through a colander and set aside until required for use. For the noodles, use one egg for an ordinary family, and more in proportion to quantity required. Break the eggs into the flour, add a little salt, and mix into a rather stiff dough. Roll very thin and cut into fine bits. Let them dry for two hours, then drop them into the boiling stock about ten minutes before serving.

CORN SOUP.

From MRS. M.D. THATCHER, of Colorado, Lady Manager.

One large fowl, or four pounds of veal (the knuckle or neck will do). Put over fire in one gallon of cold water, without salt. Cover tightly and simmer slowly, until the meat will slip from the bones, not allowing it to boil all the strength out, as the meat can be made into a nice dish for breakfast or luncheon, by reserving a cupful of the liquor to put with it in a mince on toast, or a stew. Strain the soup to remove all bones and bits of meat. Grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel (or one can, if prepared corn be used). Add corn to soup, with salt, pepper and a little parsley, and simmer slowly half an hour. Just before serving, add a tablespoonful of flour, beaten very thoroughly with a tablespoon of butter. Serve very hot.

CELERY SOUP.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Put a veal bone to boil in one quart of water. After skimming it well, put in one pint of celery cut up very fine, two tablespoonfuls of rice, one onion, one teaspoonful of celery salt. Let this boil till reduced to a pint. Take out the meat and pass the soup through a colander, mashing and extracting as much of the puree as possible, passing the stock through it two or three times. Boil a quart of milk separately; rub two tablespoonfuls of flour in a half a cup of butter; add this to the boiled milk; after cooking it a few minutes, add the milk to the celery puree and serve at once, mixing milk and puree well.

OYSTER SOUP.

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

Take one hundred oysters and simmer in their liquor with allspice. As the scum rises skim carefully. Strain off the liquor and add to it three-quarters lb. butter and one-quarter lb. flour, rubbed to a cream. Let this boil and carefully stir in a quart of milk, guarding against curdling and pour over the oysters.

BISQUE OF CRAB OR CRAWFISH.

From MRS. BELLE H. PERKINS, of Louisiana, President of State Board, Lady Manager.

Boil one dozen crabs; pick them in flaky pieces as much as possible; remove the meat from the claws and the fat from the back. Reserve some of the nicest pieces and put them aside for the soup after it is done. Boil a chicken or veal bone; put it into two quarts of cold water; let it come to a boil and skim well, adding a cup of rice; let all boil together until the ingredients are reduced to one quart; add an onion, a piece of celery (or a teaspoon of celery salt); pass the stock and rice, together with the other parts of the crab, through a sieve; mash the chicken or veal bone well, and add some of the stock. Mash again and scrape from the bottom of the sieve, obtaining all the puree possible; add this to the broth, together with the meat of the crabs. Let a pint of sweet cream come to a boil, adding it to the soup just as it is being served; also two tablespoons of butter, celery salt and pepper.

POTATO PUREE.

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

Two pounds potatoes; two ounces butter; two tablespoonfuls chopped onions; two tablespoonfuls chopped celery; one quart milk; one quart boiling water; one-half cupful sago; one-half teaspoonful pepper; one teaspoonful salt. Wash, peel and slice potatoes, onions and celery. Melt the butter and add it to the vegetables, stirring it for five minutes to keep it from browning or burning. Then add the boiling water. When the vegetables are soft, rub them through a sieve; add the milk, and when the soup is boiling, add the sago, a little at a time, and cook until the sago looks clear. Stir the soup well and add seasoning the last.

ASPARAGUS SOUP.

From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.

Two quarts veal stock; two bunches asparagus; two cloves; two onions; three pepper corns; a little parsley. Boil one hour and strain, then add one pint whipped cream. After dished, season with salt to taste. Tapioca or celery may be substituted for asparagus.

TOMATO SOUP.

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

One quart of canned tomatoes; one quart of boiling water; one small onion; one carrot; celery and parsley; one teaspoonful salt. Boil slowly for three hours and strain. Add two tablespoonfuls sugar, one tablespoonful butter, two tablespoonfuls flour made into a paste with water and used as thickening.

TOMATO SOUP.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Take one-half dozen fresh tomatoes or a pint of canned, and stew a half hour in a pint of water; strain through a colander; put the liquid on the fire; stir in a teaspoonful of soda; then add a pint of heated milk; season with a little butter (a dessertspoonful); salt and pepper to taste, and bring the whole to a boiling heat and serve hot.

GUMBO FIL

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.

Cut up a chicken; sprinkle with flour, and fry in the vessel in which the gumbo is to be made. When the chicken is nearly done, chop an onion and fry with it. Pour on this three quarts of boiling water, and let all boil slowly till the flesh leaves the bones of the chicken. Then add the liquor from the oysters, two tablespoonfuls of tomato catchup, and salt and pepper to taste. Let this boil a short time; then add one hundred oysters. Do not allow them to boil more than two minutes. Remove the vessel from the fire, and before pouring into the tureen, sprinkle in two tablespoonfuls of fil. Serve always with rice.

To Prepare Fil for Gumbo.—Gather sassafras leaves, as late as possible in the season, before they turn red. Dry them in the shade and open air. When perfectly dry, pound thorn, sift the powder and bottle it Keep tightly corked.

GUMBO SOUP.

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

Fry three rather thin slices of salted pork; and three large onions in the some fat. Fry also a chicken of medium size, after which put pork, onions, chicken and a half pound of lean ham, into a dinner kettle containing four quarts of boiling water. When the mixture begins to boil, add one quart of gumbo, the corn cut from two ears, three tomatoes, and two VERY small red peppers. Add boiling water as it needs and cook slowly five or six hours, after which strain and serve with bread "crunchers" cut in dice.

CHICKEN GUMBO WITH OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Take a young chicken or a half grown one; cut up; roll it in salt, pepper and flour, and fry it a nice brown, using lard or drippings as if for a fricassee. Cut up a quart of fresh green okra and take out the chicken and fry the okra in the same lard. When well browned, return the chicken to the pot and boil. Add to it a large slice of ham—a quarter of a pound will be about right for this gumbo. Pour on to the chicken, ham and okra half a gallon of boiling water and let it boil down to three pints. Ten minutes before serving, pour into the boiling soup two dozen fine oysters, with half a pint of their liquor; let it come to a good boil and serve with well-boiled rice.—La Cuisine Creole.

OKRA SOUP.

From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.

Two quarts of okra out very fine in three quarts of water, in which put a large shank of beef, and boil one hour. Then skim well and add two quarts of fresh tomatoes, strained. Boil slowly and without ceasing for at least five hours. Season with salt to the taste when the tomatoes are put in, and add black and cayenne pepper when ready to serve. Keep closely covered while cooking.

BLACK BEAN SOUP.

From MRS. M. D. FOLEY, of Nevada, Lady Manager.

Soak one coffee cup black turtle beans over night in cold water. Add water enough in the morning to cook thoroughly. One hour before dinner rub through a sieve and stir in three pints plain beef stock. Season with salt, pepper, and a salt spoon each of cloven and allspice. Just before serving add a wine glass of port or sherry, one small lemon thinly sliced and one hard boiled egg chopped fine.

BEAN SOUP.

From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady Manager.

Take one can of Boston baked beans. Remove all the pork and pour over the beans one quart of boiling water, and let it boil slowly for one hour, adding hot water from time to time to keep up the quantity. Mash the beans thoroughly and strain through a sieve, heat again nearly to boiling and add one pint of hot (not boiling) cream; add pepper and salt to taste.

SOUP REGENCY.

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

The bones and remains of cold fowls, such as turkey and chicken: or game, such as partridges, woodcock, etc.; two carrots; two small onions; one head of celery; one turnip; one-half tea cup pearl barley; the yolks of three eggs, boiled hard; one-quarter pint of cream; salt to taste, and two quarts of common stock.

Mode—Place the bones and remains of the fowls in the stew pan, with the vegetables sliced; pour over the stock and simmer for two hours; skim off all the fat and strain it Wash the barley and boil it in two waters before adding it to the soup; finish simmering in the soup, and when the barley is done take out half and pound the other half with the yolks of the eggs. When well pounded, rub it through a fine colander, add the cream and the salt, if necessary; let it boil up once more and serve very hot, putting in the barley that was taken out first. Time of cooking, 3-1/2 hours. Seasonable from September to March. Sufficient for eight persons.

PEA SOUP.

From MRS. WHITING S. CLARK, of Iowa, Lady Manager.

Cover a quart of green peas and a very small onion with hot water; boil till soft enough to strain through a sieve. Cream two tablespoons of butter and one of flour and add to a quart of milk and coffee cup of cream. Boil all together and strain. Stir in whipped cream and serve with buttered toast cut in small squares.

CLAM CHOWDER.

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.

To one pint of clams add one quart of milk, two onions, chopped fine, two tablespoonfuls of butter, the yolks of two eggs rubbed in two tablespoonfuls of flour, salt, parsley, cayenne pepper, half teaspoonful allspice, four hard-boiled eggs sliced, and half pint sherry wine added when served. Cut the soft part of the clams in two pieces; mince the tough part very fine and boil it one hour in a quart of water before adding the soft part; after the soft part has boiled half an hour longer, add the milk, flour and other ingredients. Serve hot.

CLAM CHOWDER.

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

Two large onions, sliced and fried with one cup of finely chopped salt pork. Add to it three pints of boiling milk and juice of one can of clams, in which has been cooked two large potatoes, thinly sliced; a pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth with one tablespoon of melted butter. Stir in clams, heat well and serve at once.



FISH

SOLES OR SMELTS COOKED WITH MATRE D'HOTEL SAUCE.

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

Skin the fish and cut flesh into filets; put the skin and bones into a saucepan with water enough to cover them; let this boil to make the stock for the gravy. Now wipe the filets dry and roll them up with the skin side inward to make them stand firm; place the filets on a buttered baking tin, first rolling them into bread crumbs. When ready to cook, squeeze over each filet about a teaspoonful lemon juice and put on each a piece of Matre d'Hotel butter; cover with a buttered paper and cook about ten minutes.

To Make Matre d'Hotel Butter—Work one tablespoonful of butter to a cream; squeeze in the juice of one-half a lemon; one-quarter saltspoonful cayenne; one tablespoonful finely chopped parsley. Put butter on ice to cool before using.

Sauce for this Dish—Two tablespoonfuls of butter, melted; two tablespoonfuls of flour, stirred into the butter and cook for ten minutes. Then put in a small pinch of cayenne pepper and a cupful of fish stock and cook for ten minutes. Then put in juice of one-half lemon, a tablespoonful of finely chopped parsley, and just before serving put in two tablespoonfuls of cream.

BAKED SHAD.

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

Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with brown gravy, mushroom, or tomato ketchup.

CUBION.

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.

Cut a red-fish or red-snapper in pieces and fry brown. While frying the fish, in a separate vessel, cut very fine and fry, one onion and two cloves of garlic. When brown, add two tablespoonfuls of flour, one pint of prepared tomatoes, pepper and salt to taste, a tablespoonful of Worcestershire sauce, and half a dozen whole cloves. Let this simmer for one-half hour, then add one-half pint of wine. Pour over the fried fish, and serve immediately.

COD FISH BALLS.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

One pound codfish; one and a half pound potatoes; one quarter pound butter; two eggs. Boil the fish slowly, then pound with a potato masher until very fine; add the potatoes mashed and hot; next add butter and one-half cup milk and the two eggs. Mix thoroughly, form into balls, and fry in hot fat.

SALMON CROQUETTES.

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

One can of salmon, minced very fine; two large Irish potatoes, boiled and mashed; half of a small onion, chopped fine; two raw eggs; salt and black pepper; two tablespoonfuls of Worcestershire sauce. Rub these together until very light. Make into balls, roll in cracker dust and fry in boiling lard.



SHELL FISH

MARYLAND TERRAPINS.

From MRS. WILLIAM REED, of Maryland, Lady Manager.

After bleeding them an hour, put them into warm water. A young one will boil tender in half an hour. They are done when the shell is easily removed. Be careful not to cut off the heads before boiling, as it will make them watery. In picking them, be careful not to break the gall or waste the liquor. The small bones are often left in the terrapin—if they are Diamondbacks. Be careful not to break the eggs. When picked, add the liquor, and to three medium sized terrapins, three-fourths pound of butter, salt and pepper (cayenne) to taste. Let them stew for a short time, but be careful not to stir them more than is absolutely necessary. If you wish, one-half pint of good wine can be added just before serving.

Another way to dress terrapin is to add to the liquor of three terrapins, three-fourths pound of butter thickened with browned flour, cayenne pepper and salt. Spices or onions are never used in Maryland to dress terrapins.

TERRAPIN WHITE STEW.

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

Two large terrapin; three tablespoonfuls butter; one pint cream; one- half pint sherry or Madeira; one gill water; six hard-boiled eggs; one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper, mace and allspice to taste. Cut up the terrapin fine; put in a stew pan with terrapin juice, water, butter, salt, pepper and spices. Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually with cream; add this mixture, with the wine, and the lemon cut in thin slices, to the terrapin stew. Cut up the whites of eggs in thin rings and, stirring, mix thoroughly, but do not let it boil. To be served at once.

WHITE STEW OF TERRAPIN.

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

Cut off the heads and throw into cold water for about an hour to draw the blood. Scald them to loosen the skin and nails; open and clean them. Cover with water and boil, with part of an onion chopped fine, and a sprig of parsley and thyme. When thoroughly done, remove all the meat from the shells and bones, chop fine and return to the pot. Rub to a cream one-quarter pound of butter and one tablespoonful of flour, with a little of the stock, and stir in gradually, adding salt and red pepper to taste. Just before serving put in one-half pint of cream and one wineglass of wine to each terrapin. Slice one lemon and four hard- boiled eggs into a tureen, pour the stew over them and serve in terrapin dishes.

TERRAPIN CROQUETTES.

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

Take the meat of one terrapin. Chop in small pieces, add a pint of sherry and boil ten minutes; then add a quart of cream and boil again ten minutes; add salt, cayenne pepper, a little Worcestershire sauce and two tablespoons of cream sauce. Beat up yolks of four eggs in some cream butter and mix with the other. Put in tin moulds and place on ice for six or eight hours until hard. Dip moulds in hot water to loosen. Take out of moulds, bread as you would oysters, and fry.

DEVILED LOBSTER.

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

Two lobsters, each weighing about two and a half lbs.; one pint of cream; two tablespoonfuls of butter; two of flour; one of mustard; a speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the lobster and with a sharp knife cut the meat rather fine. Be careful in opening not to break the body or tail shells. Wash these shells and wipe dry. Join them in the form of a boat, that they may hold the prepared meat. Put the cream on to boil. Mix the butter, flour, mustard, and pepper together and add three spoonfuls of the boiling cream. Stir all into the remaining cream and cook two minutes. Add the lobster, salt and pepper, and boil one minute. Fill the shells with the mixture and place in pan. Cover with the bread crumbs and brown for twenty minutes in a hot oven. Serve on a long narrow dish, the body in the centre, the tails at either end. Garnish with parsley.

LOBSTER CROQUETTES.

From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.

One pint chopped lobsters; good half pint rolled crackers; one tablespoonful butter; ten of milk; salt and pepper to taste. This quantity is enough for twelve persons.

DEVILED CRABS.

From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.

Take butter the size of an egg; melt slowly in sauce-pan; into butter slice fine a piece of onion size of a filbert; brown slowly. Sift into above, tablespoonful of flour and cream carefully; heat a generous half pint of milk and stir into butter and flour. Take No. 2 can of deviled crabs; strain off all the liquor; season with a scant teaspoon of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good half teaspoon of liquor from Crosse & Blackwell's chow-chow, one teaspoon Worcestershire sauce, tablespoonful vinegar and a half teaspoon lemon juice; parsley to taste. Mix thoroughly, and stir into butter and milk. When cooking well, stir into it rapidly two eggs that have been well beaten. Remove from stove and put in crab shells with butter the size of filbert and rolled crackers on top. Heat in quick oven and serve at once, garnished with parsley.

This recipe makes an amount sufficient for eight persons. If desired, cracker crumbs very fine may be added to increase the quantity, just before stirring in the eggs. The crabs may be kept three or four days if in a cool place.

DEVILED CRABS.

From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.

Boil them, take the meat out of the bodies, and large claws; put it into stew pan with half a pint of claret, spoonful of eschalot vinegar, a little cayenne, some salt, piece of butter. Stew for an hour over a gentle fire until they are almost dry. Then add small quantity of fish stock, or gravy, a tablespoonful of essence of anchovy, and small piece of butter rolled in flour. Serve with sippets of fried bread around the dish.

DEVILED CRABS.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

Have one large crab picked from the shell, and shred fine, and the shell well cleansed. Heat one egg well, add one tea-cup sweet cream; butter, size of an egg, melted; one sherry glass of sherry; one large spoonful of Worcestershire sauce; mace, allspice and cloves to taste; a good deal of cayenne and a little black pepper and salt. Stir this all together over the fire till it boils; then pour over the crab and mix well; fill the shell and sprinkle over the top a thick layer of fine cracker crumbs and bits of butter. Put in a hot oven till browned on top. Serve hot.

SOFT SHELL CRABS.

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

Plunge the crabs into boiling water and leave for about ten minutes. Wash them carefully and remove the sand bags. Dry them thoroughly and for one dozen crabs have six raw eggs, well beaten. Dip each crab into the eggs and roll them in cracker dust seasoned with salt and black pepper. Fry a light brown, in boiling butter or lard.

FROG LEGS.

From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.

Frog legs must be first salted and then dipped in a batter made of cracker dust and beaten eggs. Fry them in sweet table butter until they are a golden brown color. The batter retains their sweet juices and they need no other condiments.

PANNE OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Drain two dozen or more oysters in a colander. Pour over them draining from them, one quart of ice water. Put an iron skillet or frying pan on the fire; let it get almost red hot. Then put in the oysters, shaking and stirring them until they boil; add a little salt and pepper, one large tablespoonful butter. The dish must be hot and the oysters must be served very hot; must not stand a minute. Soda crackers put in the stove to get hot and brown, and the oysters poured over them, are very nice.

CREAMED OYSTERS.

From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.

Parboil one pint of oysters in their own liquor until they are plump. Drain thoroughly and have your cracker crumbs and white sauce ready. Put a layer of oysters on a platter, then the white sauce over them, and a layer of the crumbs on top. Bake about twenty minutes or until they are brown. For this quantity of oysters use a cup of cracker or bread crumbs and about one-third of a cup of butter, melted and stirred into the crumbs. To make the white sauce, take two tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls of flour, one-half teaspoonful of salt and one-half saltspoonful of pepper. Heat the milk. Put the butter in a granite saucepan and when it bubbles stir in the dry flour very quickly until well mixed. Pour on one-third of the milk, let it boil up and thicken, then add slowly the rest of the milk. It should be free from lumps before you put in the last of the milk. Let it boil a little, then add the pepper and salt; also a tablespoonful of lemon juice and a little celery salt.

"LITTLE PIGS IN BLANKETS."

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

This amusing and appetizing dish is easily made. Take large fine oysters and drain them well, and season with salt and pepper, and a drop of lemon juice if desired. Cut fat bacon into very thin, even slices, and wrap each oyster in a slice of bacon, fastening securely with a wooden skewer—a toothpick will do. Two cloves can be inserted at one end of the roll to simulate ears. Have the frying pan very hot, and cook the little pigs until the bacon crisps. Serve immediately upon small pieces of toast.

ESCALLOPED OYSTERS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Spread cracker crumbs on bottom of baking dish; then place bits of butter and a layer of oysters, which must be sprinkled with salt and pepper. Make alternate layers of oysters, cracker crumbs, salt, pepper, and butter until dish is full. Have crumbs on top. Now make a small incision in center and pour in one well beaten egg, with a small quantity of oyster liquor. Put in hot oven and brown nicely.

CREAMED SHRIMPS.

From MRS. M. D. FOLEY, of Nevada, Lady Manager.

Cover one can of shrimps with cold milk and allow to come to a boil; then drain. Rub one tablespoonful flour with same quantity of butter and add slowly one cup rich milk or cream at the boiling point. Season with salt, pepper, and nutmeg, and enough tomato juice to color a shrimp pink. Stir in the shrimps and when hot pour over small squares of toast arranged on a warm platter. Garnish with sliced lemons.



SAUCES

SAUCE MOUSSELINE.

From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.

_I am always interested, and do my best to help anything done to help other women.

I send you a recipe which I hope may be of service to you. It is a delicious sauce for asparagus and is given me by the chef of Prince Jerome Bonaparte.

Wishing you every success in your most worthy undertaking, I am,

Sincerely yours, _

Put in a sauce pan a piece of butter, melt it, add it pinch of flour; work it together thoroughly, wet it with a little warm water, salt it, make it boil, add the yolk of an egg; then beat up the sauce with a little fresh butter; pass it through the finest gauze. At the minute of serving add two spoonfuls of beaten cream, well mixed.

BOILED EGG SAUCE.

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

One large tablespoonful butter; two small tablespoonfuls flour; two eggs. Put the butter in a tin pan over boiling water; when melted, stir in flour. When thoroughly and smoothly mixed, add enough milk to make it the proper consistency for sauce. Boil the eggs hard, cut them in small pieces, stir them into the sauce, and serve with fish or boiled mutton.

TARTAR SAUCE.

From MRS. MYRA BRADWELL, of Chicago, Lady Manager.

Three eggs; four tablespoonfuls olive oil; one and one-half teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful salt; juice of one lemon; two tablespoonfuls of vinegar; one tablespoonful chopped parsley. Boil two of the eggs very hard; rub the yolks to a powder; add the raw yolk of the other egg. Stir in slowly the oil. Chop fine the two whites of the boiled eggs; add the chopped parsley and one small onion chopped as fine as possible.



MEATS

FILET OF BEEF.

From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager.

Filets of beef may be supplied by the butcher already trimmed and larded, but a more economical way is to buy the large piece which contains the tenderloin. Have the butcher cut the tenderloin out and the rest of the meat into slices one-half or one inch thick; these pieces may be used to advantage in beef olives, stews or pies, the bones in the piece of meat to be broken up for the soup pot. The filet is then to be prepared by the cook in this manner: Remove all skin and fat; fold the thin end under and skewer in place; the upper side must present a smooth surface for larding; with a larding needle lard the filet of beef in regular and even rows, with strips of firm, fat pickled pork one-quarter of an inch square and about two and one- quarter inches long. 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 in, one-half inch projecting on each side. Place the filet in a small baking pan, with minced salt pork and suet on the bottom of the pan, and six spoonfuls of stock to baste the filet. One-half to three-quarters of an hour will roast it, depending on heat of oven and whether it is preferred underdone or well done. Serve with mushroom sauce or la jardinire.

Mushroom Sauce—Melt one tablespoon butter; stir in a tablespoon of flour, and when it is well browned, add, after heating, six tablespoons of stock with half the juice from the can of mushrooms and one-half teaspoonful of lemon juice, seasoned with pepper and salt; add the button mushrooms and let all simmer about ten minutes. Pour over the filet of beef and serve.

la Jardinire—Potatoes, turnips, beets, and carrots, cut in round balls, tiny onions, cauliflower blossoms, French beans or peas, are boiled separately in salted water, seasoned with salt, butter and cream, drained and then piled in little groups around the filet of beef, each pile being one kind of vegetable.

Beef Olives—Slices of beef one-half inch thick and about four inches square, spread with a force meat of cold meat, bacon or ham, with one cup of bread crumbs, the yolks of three eggs, one pint of gravy or stock, a tablespoon of catsup, salt and pepper to taste. Roll up the slices of beef and fasten with tiny skewers; brush them over with egg and crumb and brown slightly in the oven; then put in stew pan and stew till tender. Serve in gravy in which they were cooked, with fried or toasted croutons of bread.

ROAST BEEF.

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

In roasting meats of all kinds, the method adopted should be the one that in the most perfect manner preserves the juices inside the meat. To roast beef in the best possible manner, place the clean-cut side of the meat upon a very hot pan. Press it close to the pan until seared and browned. Reverse and sear and brown the other side. Then put at once in the oven, the heat of which should be firm and steady, but not too intense, and allow 20 minutes to the pound: if it is to be rare, less half an hour deducted from the aggregate time on account of searing. For example, a five-lb. roast of beef will require one and one-quarter hours, a six-lb. roast one and one-half hours, and so on. If the oven is in not too hot, the beef requires no basting. When it is at the proper temperature and the cooking is going all right, the meat will keep up a gentle sputtering in the pan. A roast of beef should never be washed but carefully wiped off with a damp cloth. When meal is done, take it from the oven, cut off the outside slices, then salt and pepper well. The meat, if roasted in this way, will be sweet, juicy and tender.

YORKSHIRE PUDDING.

From MRS. HARRIET A. LUCAS of Pennsylvania, Lady Manager.

This pudding, as its name indicates is a great English dish, and to be used as vegetables are, with roast beef only. When vegetables are scarce, it adds a change to the mnu, which everybody likes but few know how to make successfully, because it is very simple.

For a small family, put one pint of milk into a bowl, a small pinch of salt: break into this (without beating) two fresh eggs. Now have a good egg beater in your hand; dust into this one-half pint of sifted flour; beat vigorously and rub out all the lumps of flour. Have ready a smaller roasting pan than that in which your beef is roasting, and put in it a good tablespoonful of sweet lard, very hot; pour your light batter into this, place a spit or wire frame in the pudding, lift the roast from the pan about 20 minutes before it is done and put it on the spit, so that the juices of the beef will drop on to the pudding. About 20 minutes will cook it. Make gravy in the pan from which the roast has been removed. Slide into a hot meat dish and serve with the meat. Most cooks persistently raise it by adding some sort of baking powder, thinking it of no importance that the meat is over the pudding.

I never yet found a person that did not enjoy a good Yorkshire pudding. This is a small one, for four or five persons. If you increase the pudding, also select a larger pan, as the batter should be fully one-half to an inch in the pan; if not, it will become too crusty.

ROULARDS.

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

Secure slices of beef cut very thin from the round or cross rib. Take tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all chopped very fine. Mix with a good sized piece of butter, cracker crumbs, a pinch of ginger and salt and pepper to taste. Mix well and spread on the slices of beef. Make a roll of each slice, folding in the edges to retain the dressing, and tie up securely with cord. Have beef suet on the fire; after rendering and straining, add a little water to prevent scorching and bring to a boil in a flat-bottomed pot or kettle. Drop in the roulards, rolled and tied; stir with a spoon until well browned; then set back on the stove and let simmer gently for two hours with pot tightly covered. Drain well on napkin or sieve, and garnish with hard boiled eggs, parsley and slices of lemon. Serve hot. Each roulard should be about the size of an egg.

BEEF LOAF.

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

Three pounds lean finely chopped beef; one dozen rolled butter crackers; four beaten eggs; one tablespoonful black pepper; one tablespoonful salt; butter the size of an egg. Mix thoroughly, mold into two bricks and bake like a roast. This makes a very nice dish sliced cold for ten. A very little sage can be added if desired.

HASH.

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

Chop any kind of meat fine; to one cupful add one cup of chopped boiled potatoes, three-fourths cup bread crumbs, put one-half cup milk, one tablespoon butter, a little pepper and salt in a sauce pan on the stove; when boiling stir in the hash which should be well mixed together; take from the fire and add one well-beaten egg; heat gem pans, and grease; put a spoonful of the hash in each, and put in the oven till nicely browned.

MUTTON CHOPS.

From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and Alternate Lady Manager.

Sprinkle the chops with salt, pepper and flour; put them in the double broiler; broil over or before the fire for eight minutes. Serve on a hot dish with butter, salt, and pepper, or tomato sauce. The fire for chops should not be as hot as for steak. Chops can be seasoned with salt and pepper, wrapped in buttered paper, and broiled ten minutes over a hot fire.

ROAST LAMB.

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

Brush three ounces of melted butter over the inner part of a well trimmed quarter of lamb, and strew thick with finely grated bread crumbs, seasoned with salt, pepper and parsley; roll and skewer four or five slices of bacon to the outer side; put in rather quick oven. When thoroughly done (not over cooked) remove the bacon and baste the meat with well beaten yolk of egg and gravy; cover thick with bread crumbs and brown nicely. Garnish the platter on which it is served with sprays of mint. Mint sauce should be an accompaniment. This makes not only an attractive looking, but delicious roast of lamb.

LAMB CHOPS.

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

Trim neatly and hack with sharp knife until tender; dip each piece in beaten egg and roll in cracker crumbs; place in pan equal quantities of butter and lard very hot; fry until nicely browned and serve with green peas.

POTTED TONGUE.

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

Take the remains of a cold boiled tongue, remove all the hard parts, cut the meat into small pieces and afterwards pound it to a smooth paste. Season with cayenne, and beat with it one-fourth of its weight in clarified butter. Press it into small jars, cover it one-fourth inch deep with clarified butter, melted drippings or melted suet. A smaller proportion of butter will be required if a little of the fat of the tongue is used instead of the lean only, but the butter must not be entirely dispensed with. It can be seasoned by the addition of one teaspoonful of mixed mustard, one saltspoonful of white pepper, a pinch of cayenne, and as much grated nutmeg as will cover a three-cent piece to each pound of tongue. Potted tongue is excellent when pounded with its weight in well dressed cold chicken, cold veal, or partridge. The tongue must be pounded to a perfectly smooth paste.

VEAL CROQUETTES.

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

Mince cold roast or boiled veal; add one-fourth as much of minced oysters scalded in their own liquor. Season with a dusting of red pepper, salt, a flavor of onion (two fine cut rounds of onion is sufficient), a tablespoonful of lemon juice. Stir this into a half pint of drawn butter made thick with flour; mould the croquettes; roll them in egg, then in cracker crumbs, salted and peppered; put them where they will be cold; when chilled put them in a frying basket into hot fat; two minutes will brown them.

VEAL CROQUETTES.

From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President Board of Lady Managers.

Two pounds of veal, boiled until done; remove skin and hone and chop very fine; crumb a half loaf of bread and mix with the veal broth; add three eggs, two tablespoons of butter, salt, pepper, parsley, etc. Then form into egg-shaped balls and fry brown in boiling lard. It is necessary to dust the balls with cracker-dust or flour.

VEAL POT PIE

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

Take two pounds of veal—a rib piece is good; cut it in small pieces; put it into a pot, having placed a small plate in the bottom to keep the meat from burning. Put in two quarts of water, either hot or cold. Keep it boiling for about an hour and a half. Then make a quart of flour into biscuit dough; drop in small lumps; cover closely. Twenty or twenty—five minutes will generally cook them. Be sure that there is water sufficient to cover the meat entirely when the dumplings are put in.

CASSELETTES DE VEAU.

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

This is a very simple, attractive and palatable dish for a luncheon table and may be used either warm or cold. Yours, cordially, Ingredients for one dozen: One-quarter pound macaroni; one pound filet of veal; one ounce butter; one ounce flour; one gill of white stock or milk; three eggs; pepper; salt, and a little cayenne to taste. Chop the veal and then pass it twice through a sausage cutter or mincing machine. Cook the butter and flour together for about ten minutes; then add the milk or stock; then turn on a plate to cool; then add the minced veal; then add the seasoning; break the eggs in one by one; stir well. Boil the macaroni in salt and water until soft; drain it well and cut into rings about one-quarter inch long; have some small cups shaped like egg-cups; grease the sides slightly and place in the bottom of each cup a circular piece of cold boiled ham, fitting closely. Then arrange the macaroni on the sides, the open part to the side of the cup; then fill each cup with the chopped veal; cover with a greased paper and steam for twenty minutes. If eaten warm, use any gravy that may be used with veal. Will keep for two or three days.

VEAL FRICASSEE.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

Take a knuckle of veal; boil two hours in sufficient water to cover it; when thoroughly cooked, remove the meat and thicken the gravy with one tablespoonful of flour; add a little salt and one egg, well beaten; pour over the meat and serve hot with slices of lemon.

VEAL LOAF

From MRS. WHITING S. CLARK, of Iowa, Lady Manager.

Three pounds raw veal, chopped fine; two-thirds cup butter or its equivalent of salt pork, chopped; three eggs, well beaten with tablespoon milk; four Boston crackers, pounded fine; two even teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in a loaf and bake two-hours. Baste often with butter and water.



SWEETBREADS

SWEET-BREAD CROQUETTES.

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

It gives me great pleasure to send you the recipes you request, and thus further, in this small way, your unique and most generous project. The recipe for sweetbread croquettes is from Mrs. Henderson's Practical Cooking and Dinner Giving, but as it is the best one that I have ever tried, I send it. Cordially yours,

Two pair of sweetbreads blanched and cut into dice. Half a box of mushrooms also cut into dice. Make a sauce by putting into a sauce pan one and a half ounces of butter, and when it bubbles, sprinkle in two ounces of flour, mix the butter and flour well together and cook thoroughly; then put in a gill of strong stock; stock for this is best made of chicken with some pieces of beef and veal added, or a gill of cream may be used instead of the stock. When the flour, butter and stock are well mixed, put in the sweetbreads and mushrooms and stir over the fire until they are thoroughly heated. Now take them off the fire, add the beaten yolks of two eggs, return to the fire long enough to set the eggs but do not allow them to boil. When cool, form into croquettes, roll first in cracker or bread crumbs, then in egg, and again in crumbs and fry in boiling lard.

SWEETBREADS AND OYSTERS.

From SEORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

Soak and blanch your sweetbreads, cut them into equal sizes and remove the skins and little pipes. Take about three dozen fine oysters, strain off the liquor. Put the sweetbreads into a stew pan and cover them with the oyster liquor; add also, if you have it, 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 flour. When the sweetbreads are done put in the oysters and let them cook for about five minutes and take them out again; add at the last two wineglasses of sweet cream; stir up well for a few minutes and serve in a hot dish.

SWEETBREADS AND MUSHROOMS,

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take all the fat off sweetbreads; throw into boiling water; add one teaspoonful of salt and let stand on fire for twenty minutes; take from fire, remove all skin and pick to pieces. Put a tablespoonful of butter in a pan and let melt, add tablespoonful flour and one-half pint of cream; stir until it boils, add sweetbreads and five mushrooms chopped fine, one-half teaspoonful of salt and a little pepper. Serve in patties or paper cases.

SWEETBREADS EN COQUILLE.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

One pound sweetbreads. Soak them one hour in salt water; boil till tender in salt water in which an onion has been put. One can mushrooms ("champignons") cut into small pieces, stew a bit till tender and mix with sweetbreads after they are boiled till tender and cut into small pieces. One pint cream, one tablespoonful butter, one tablespoonful flour. Cream the butter, mixing with the flour till smooth; stir with the cream, add one tablespoonful of Worcestershire sauce and stir together over the fire until it boils, then pour it over the sweetbreads and mushrooms. Serve in shells or cases. Can be used also without mushrooms if desired.

SWEETBREAD PATTIES.

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Wash one pair of sweetbreads; throw them into boiling water and simmer gently twenty minutes; then throw them into cold water to blanch and cool. When cool pick them into small pieces, rejecting all the fine membrane. Chop fine a half can of mushrooms. Put a large tablespoonful of butter in a sauce pan to melt without browning; add an even tablespoonful of flour, mix until smooth; add a half pint of cream, stir continually until it boils; add a half teaspoonful of salt, a dash of white pepper; the mushrooms and sweetbreads mix and stand over boiling water for five minutes. Serve in paper cases, silver shells or in puff-paste cases.



POULTRY

BOILED CHICKEN.

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

Joint the chicken; cut in small pieces; remove the skin; put into tepid water. Have ready a frying pan with hot melted butter; put the chicken into the pan and fry to a delicate brown; then put into a kettle, cover with water and boil very slowly for an hour. Season. Remove chicken and thicken gravy with flour.

JAMBOLAYA. (A Spanish Creole Dish)

From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice President Board of Lady Managers.

Cut up the remains of a chicken or turkey, cover with water, and stew until the substance is extracted; then shred the meat. Wash one pound of rice carefully and set aside. Put one tablespoon of lard into a porcelain-lined saucepan; add a small spoon of finely chopped onion and a tomato; then put in the shredded fowl and liquid in which it was boiled, adding the rice, red pepper and salt; sufficient water must be added to cover the rice, which must cook and steam until soft, but not wet or like mush.

CHICKEN LIVERS, EN BROCHETTE, WITH BACON.

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

Take eighteen fresh chicken livers; dry well; season with pepper and salt; cut each liver in two pieces. Prepare six slices of lean bacon, broil one minute; cut each slice into six pieces. Take six silver skewers; run the skewer through the centre of the piece of chicken liver, then through a slice of bacon, until each skewer is filled with alternate slices of chicken liver and bacon. Roll each one in olive oil, then in bread crumbs, and broil five minutes on each side over moderate fire. Arrange on hot dish, pour Matre d'Hotel butter over them. Garnish with watercress and serve.

POLLO CON ARROZ.

From SEORA DON MANUEL CHAVES, of New Mexico.

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 caldo, colado, en que se cosio el pollo. Despues se anade el pollo cortado en pedazos pequeos y se le hecha sal.

POLLO CON TOMATES.

Lomismo que con arroz, con la excepcion que en lugar de arroz se le echan tomates.

TAMALES DE CHILE.

Lomismo, con la excepcion que en lugar de echarles azucar, canela y pasas se les echa en el medio carne con chile y sal.

COQUILLES DE VOLAILLE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Boil the chicken until very tender; pull the meat from the bones in flakes; remove all the skin and cut the meat into very small pieces. Take one-half pint of the chicken broth, one teaspoonful of minced onion, the same of minced parsley, two tablespoons of butter rubbed into same quantity of flour, let this cook for a few moments and add one-half pint of cream or rich milk. Season the meat with a little cayenne pepper and some salt; add to this a small box of truffles, cut fine, also a box of mushrooms thinly sliced; stir all this into the sauce. If there should not be enough to cover the meat, add more broth, cream, butter and pepper, little by little, until you have enough sauce and of the right consistency. It should be as thick as rich cream. When cold add a claret glass of sherry wine. Before taking from the fire, add to it two more tablespoons of butter, a little at a time, never add all at once, it may oil it. Fill the shells, sprinkle bread crumbs on top and about twenty minutes before ready to serve them, place in a very hot oven to brown. Must not stand after cooked.

CROQUETTES.

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

Breast of a large turkey; five sweetbreads; one and one-half pint of milk; one-half pound butter; five tablespoonfuls of flour; two eggs. Chop the turkey and sweetbreads very fine, using a silver knife for chopping the sweetbreads. Beat the whites and yolks of the eggs separately as you would for a cake. Mix the eggs, butter, flour and milk in a porcelain vessel and cook until the mixture comes to the consistency of cream sauce; and that it may cook smoothly, it will be necessary to make first a thick paste of the flour by stirring into it a very small quantity of the milk, gradually thinning it with more of the milk. While cooking it must be stirred constantly, and as soon as it is sufficiently thick add to the mixture the chopped turkey and sweetbreads and cook the whole for two minutes longer. Use no seasoning but pepper (white or cayenne) and salt to the taste. This quantity will make twenty-two large croquettes, which are prettiest moulded in a pear-shaped wine glass. With a little practice you can mould them in your hand. Have ready some cracker crumbs rolled very fine and dust like. Fry the croquettes in boiling lard and enough to cover them. When a rich brown take them out and place on sieve or brown paper to rid them of the surplus grease. Run them into a well heated oven for a few minutes before serving. Put a teaspoonful of cream sauce on the top of each croquette.

CHICKEN CROQUETTES.

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

Chop one-half pound chicken quite fine; add one teaspoonful salt; one saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon juice; one tablespoon chopped parsley and a few drops of onion juice; moisten with the thick cream sauce.

Thick Cream Sauce—Melt two tablespoons butter; add two heaping tablespoons cornstarch; one teaspoon salt and one saltspoon pepper; add slowly one pint hot cream and beat well.

CURRY OF CHICKEN IN PUFFS.

From SEORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

First prepare your puffs by the following recipe. Ingredients: Two cupfuls of milk, two of flour, two eggs and a piece of butter the size of an egg melted; a little salt; heat the eggs separately and well; add the milk to the yolks, then the flour and so on, the whites last; beat all well together. They may be baked in teacups. This quantity will make about a dozen puffs.

Curry of Chicken—Buy a young chicken, cut it into pieces, leaving out all the bones; season with pepper and salt to taste; fry them in butter until well done; cut an onion fine, which fry in the same butter until brown; add a teacupful of clear stock, a teaspoonful of sugar. Take about a tablespoonful of curry powder and a little flour, mix and rub together with a little of the stock until quite smooth; add to the sauce pan; put in the chicken and let it boil for a few minutes; just before taking out add the juice of half a lemon. When this is all ready proceed to fill puffs while hot and serve immediately. Garnish puffs with parsley and serve a dish of cold slaw with it.

PILAUF.

From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.

Select a good fat hen, one pound of bacon strip, and one dozen whole black peppers, and boil together until quite done. Take them out of the pot, and put into the liquid left a pint and a half of rice, seasoned with a dessertspoonful of salt, boil twenty minutes, drain from it any of the juice that may remain, and place the pot again on the range, where the rice cannot burn, but where it will have the opportunity to dry thoroughly—each grain remaining apart. Keep the chicken hot and brown the bacon in the oven. When the rice is ready serve in an open dish, place the chicken on the top and pour over it a rich sauce of melted butter and hard boiled eggs chopped fine. The bacon can be sliced very thin and served with lettuce as a course.

FRICASSEE CHICKEN.

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

Cut the chicken in pieces and stew in as much water as will cover it. Add a bunch of sweet herbs, white pepper and onions. When cooked, add the yolks of six eggs, glass of white wine, chopped parsley, butter, and tablespoonful of cream, all beaten together.

A GOOD ROAST TURKEY.

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at- Large.

An ordinary turkey weighing eight to ten pounds requires at least two hours for proper and thorough cooking. Prepare your fowl and rub dry with a clean towel; then mix a little pepper and salt and rub both inside and outside of the turkey before putting in the dressing. Grate stale bread, about three cups; then add a small teaspoon of pepper and the same amount of powdered sage or sweet marjoram, salt and a little salt fat pork chopped very fine or a piece of butter the size of an egg; use warm water to mix the whole to the consistency of thick batter; beat an egg and stir into it the last thing; stuff the breast with half of the dressing, then sew up with coarse white thread and put the remaining dressing into the body and sew up. Take skewers of wood or iron and pin the wings closely to the sides, then turn the neck back and pin that firmly. One can use twine and tie them if they haven't the skewers. Force the legs down and tie tightly to the body before placing the turkey in the dripping pan with nearly a pint of water. Have a brisk fire and baste the turkey at least every fifteen minutes with these drippings. This frequent basting is of great importance as it keeps in the juices and allows thorough cooking. Turn the turkey two or three times during the cooking. During the last half hour dredge with flour and butter freely. The crisp pasty look so desirable and appetizing comes from this. Cook gizzard and liver in a sauce pan on the stove until thoroughly tender, then chop very fine and put them in the gravy to boil thoroughly in the dripping pan in the gravy which is delicious, and to be served from a tureen.

DRESSING FOR TURKEY.

From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.

Bread crumbs and cold rice, equal quantities; season with pepper, onion and salt to taste, mixing well with cup of butter and yolks of three hard boiled eggs; dress the outside with circles of white hard boiled eggs and sprigs of parsley or celery.

HOW TO COOK CHESTNUTS.

From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.

Two quarts of water to one quart of fresh chestnuts. If dried they should be soaked several hours in cold water. Boil from three- quarters to one hour. Abut five minutes before they are done add a handful of salt. Peel and skin, serve hot, browned in butter, or cold with salad dressing and equal parts of chopped celery. When parboiled and skinned with salt and a little pepper it makes an excellent dressing for turkeys.



GAME

WILD DUCK IN MARYLAND.

From MRS. WILLIAM REID, of Maryland, Lady Manager.

Wild ducks, canvassback, redheads, etc., are roasted without stuffing. After they are picked and thoroughly cleansed, roast them in a tin kitchen before a hot fire or in a quick oven for twenty-one minutes. They should be well browned on the outside, but the blood should run when cut with a knife. Unless underdone the flavor of the duck is destroyed. Fried hominy is generally served with wild duck; and fresh celery. Currant jelly is sometimes used.

SNIPE AND WOODCOCK BROILED ON TOAST.

From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.

Prepare the birds with great care; place in baking tin and put in oven. Pour into the tin enough water, boiling hot, to cover the bottom of the tin or bake pan; cover the bake pan with another tin; keep them closely covered and let them cook very steadily until tender, adding from time to time enough boiling hot water to keep birds from burning, or even sticking to the tin. When very tender remove from the oven and from the bake pan, carefully saving all the liquid in the pan, which you set on top of the stove, which is the foundation and the flavor for your sauce or gravy which you make in this pan for your birds after they are broiled. Have in an earthen dish some melted butter; dip the birds in the butter and then in Indian or corn meal and put on the gridiron to brown and finish cooking; keep them hot as possible until you serve. Arrange nicely trimmed pieces of toasted bread on the heated platter, put on each piece a bird, pour over and around the birds on the platter a sauce which you make in the bake pan in which your birds were semi- cooked, and which you have kept on top of the range while your birds were broiling. Pour into this pan of liquid or "juice" one teacup sweet cream, and thicken with one tablespoon butter, yolk of one egg and two tablespoons of Indian meal; let it boil up once just to thicken, and pour boiling hot onto the birds and toast on platter, saving some to send in separate serving dish. If you prefer flour to the corn meal to dip the birds in after the melted butter bath, use flour also to thicken the sauce or gravy, which should be a brown sauce or gravy and is generally brown enough if made in roasting pan. 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 birds, robins, quail, snipe and them like." Alas! In the same moment of flattering triumph for me, she added—triumphantly on her part also—"Lor, chile, I'se de only one libing dis day dat knows nuff to use that same, sure!"

PRAIRIE CHICKEN.

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

Do not wash prairie chickens. Cover this breasts with very thin slices of bacon, or rub them well with butter; roast them before a good fire, basting them often with butter. Cook twenty minutes, salt and pepper them, and serve on a hot dish as soon as cooked.

Sauce for the above—First roll a pint of dry bread crumbs and pass half of them through a sieve. 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 crumbs; take from the fire and stir in a heaping teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a little butter in a saute pan, and when hot throw in the half pint of coarser crumbs which remained in the sieve; stir them over the fire until they assume a light brown color, taking care that they do not burn, and stir into them a pinch of cayenne pepper. For serving, pour over the chicken, when helped, a spoonful of the white sauce and on this place a spoonful of the crumbs.



VEGETABLES

VEGETABLE OYSTER.

From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.

_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 book. One, however, occurs to me that you may consider worthy a place, and, I assure you, makes a very delicious dish.

Sincerely yours,_

While cooking vegetable oyster put in the kettle a small piece of codfish. This adds very much to its flavor and delicacy and makes a delicious dish out of what would otherwise be an almost tasteless vegetable. The codfish should, of course, be removed before sending to the table.

CAULIFLOWER WITH TARTAR SAUCE.

From MRS. MYRA BRADWELL, of Chicago, Lady Manager.

Serve the cauliflower with one cup of drawn butter in which has been stirred the juice of a lemon, and a half teaspoonful of French mustard, mixed up well with the sauce.

SCALLOPED POTATOES.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice- President, Board of Lady Managers.

Slice six raw potatoes as thin as wafers. This can be done with a sharp knife, although there is a little instrument for the purpose, to be had at the house furnishing stores, which flutes prettily as well as slices evenly. Lay in ice water a few minutes; then put a layer in the bottom of a pudding dish, and over this sprinkle salt and pepper and small bits of butter; then another layer of potatoes and so on until the dish is full. Pour over this a pint of milk, stick bits of butter thickly over it, cover the dish, set it in the oven, bake half an hour. Remove the cover if not sufficiently brown.

ESCALLOPED SWEET POTATOES.

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take large sweet potatoes; parboil them slightly and cut them in transverse slices. Prepare a deep baking dish and cover the bottom with a layer of slices; add a little butter, a very little sugar and nutmeg. Strew over this a few bits of orange peel and add a little juice of the orange. Fill the dish in like manner, finishing with fine shred of orange peel. Bake until tender and you will have a dish to satisfy an epicure.

POTATO PUFF. (A la Geneve)

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

Whip mashed potatoes light and soft, with milk, butter and two raw eggs; season with pepper and salt, and beat in a few spoonfuls of powdered cheese. Pile upon a bake-dish and brown nicely. Serve in dish.

POTATO CROQUETTES.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Four large mealy potatoes, cold. Mash them; add two tablespoons of fresh, melted butter, pinch of salt, a little pepper, one tablespoon of cream. Whip it for about five minutes or until very smooth and light. Make into forms, roll them in a beaten egg and bread crumbs. Fry in boiling lard.

POTATOES—MASHED.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Peel potatoes thin; put into boiling water with a little salt added. Cook until tender; drain off the water and remove the cover a few moments to dry the potatoes; turn into an earthen dish that has been heated, and beat up with a wire heater or silver fork, moistening the whole with cream; or, if not available, milk with a little butter will answer; salt to taste and mold in any desired form when it is ready to serve. A wooden masher in apt to make it heavy, while beating will make it light and creamy.

BOSTON BAKED BEANS.

From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.

Soak one quart of small, dry beans over night. Parboil in the morning and place in earthen jar, with salt and pepper to taste. Add one-half teaspoon soda and two tablespoons of molasses; also a small piece of salt pork. Cover with water and bake eight hours, adding boiling water as needed.

LIMA BEANS

From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.

Soak beans over night; cook one hour in water, leaving very little water when done. Just before serving season with pepper, salt, cream and butter and heat thoroughly.

BAKED TOMATOES.

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

Select large-sized, smooth and round tomatoes. Cut from the stem end a slice and lay aside. Scoop all the inside of tomato out, being careful not to break through; add half as much cracker or bread crumbs; season highly with salt and pepper; add plenty of butter, a dash or two of cayenne; put on the stove and cook for ten minutes. Now fill the hollow tomatoes with this dressing; when full, add four or six whole cloves, putting them on top of the dressing; either pile up high or make level and put on the sliced top. Place tomatoes in a large baking pan, with a little hot water to prevent sticking. Bake fifteen minutes.

BAKED TOMATOES.

From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.

Select smooth, medium-sized tomatoes; make a small aperture at the stalk end; remove the pulp and seeds with a spoon and put into a sieve to drain. Chop equal parts of cold chicken and veal and one green pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of butter, pepper, salt, sage and a suspicion of onion; mix well together; moisten with some of the juice; fill the tomatoes; bake half an hour in a moderate oven. Serve each tomato on a lettuce leaf. This makes a pretty as well as a savory entre.

STEWED TOMATOES.

From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.

Take one quart of firm ripe tomatoes; stew one hour and a half over an even fire and stir frequently to prevent scorching; then add half a cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch of cayenne pepper, a heaping tablespoonful of good butter and half a cup of sweet cream. Boil together twenty minutes and serve hot.

BEETS.

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

Boil until perfectly done; then pour melted butter, salt and pepper over and serve hot.

PARSNIPS—STEWED.

From MRS. M. R. LEE, of Mississippi, Lady Manager.

Wash, scrape, and slice about half an inch thick; have a skillet prepared with half pint hot water and a tablespoon butter; add the parsnips, season with salt and pepper, cover closely and stew until the water is cooked away, stirring occasionally to prevent burning. When done the parsnips will be of a creamy, light brown color.

STUFFED GREEN PEPPERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Cut off the small end of the pepper; make a slit down the side; remove all the seeds. Mince fine cold chicken, veal or shrimps, and add a little stale bread soaked in water and well squeezed to dry it; one- half teaspoonful minced onion; a little minced parsley, pepper, salt and one tablespoonful butter. Put a large tablespoonful of butter in a spider and heat the dressing for the peppers in it for a few minutes; then stuff them, tie on the tops and the sides together also. In a sauce pan put a heaping tablespoonful of butter; when hot add one-half tablespoonful of flour, which brown in the butter; add a little onion minced fine and a cup of water; put in the peppers, cover closely and let them simmer slowly until tender; when done, add one tablespoonful of butter, pepper and salt to taste.

CORN OYSTERS.

From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.

One teacup milk, three eggs, one pint green corn grated very fine, a little salt and as much flour as will make a slightly stiff batter; beat the eggs, the yolks and whites separately. To the yolks of the eggs add the milk, corn, salt and flour; beat the whole very hard, then stir in the whites of the eggs and the oysters; after having dredged them in a portion of the grated corn, drop this batter, a spoonful at a time, into hot lard and fry until done.

FRIED EGG PLANT.

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

Pare the egg plant and cut in very thin slices; sprinkle each slice with salt and pepper; pile them evenly; put a tin plate over them and on this stand a flatiron to press out the juice. Let stand one hour. Beat an egg lightly and add to it a tablespoonful of boiling water; dip each slice first in this and then in bread crumbs. Put three tablespoonfuls of lard into a frying pan; when hot saut the slices, a few at a time; brown one side then turn and brown the other. As the fat is consumed add more, waiting each time for it to heat before putting in the egg plant. Drain on brown paper and serve very hot. Tomato catsup should be served with it. (Mrs. Rohrer's Cook Book.)

MACARONI—GOOD.

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

Five tablespoons of grated cheese, one of flour, one of butter, one egg, one-half cup of cream, salt and pepper; put over the fire and stir until the cheese is dissolved. Boil one-fourth package of macaroni in suited water about fifteen minutes, drain, cover with milk and boil again. Stir all together and bake until brown.

RICE AS A VEGETABLE.

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.

Wash and pick thoroughly one quart of rice; put in pot containing two quarts of boiling water; salt to taste; let the rice boil for fifteen minutes; then pour off all the water that has not been absorbed by the rice and place the pot on back of stove to steam; stir occasionally until grains of rice separate.

CRANBERRIES.

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

After removing all soft berries, wash thoroughly; place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of granulated sugar and a half pint of water; stew together over a moderate but steady fire. Be careful to cover and not stir the fruit, but shake the vessel. If attention to these particulars be given the berries will retain their shape to quite an extent, which materially adds to their appearance on the table. Boil from five to seven minutes; remove from the fire; turn into a deep dish, and set aside to cool. If strained sauce be preferred, one and a half pounds of fruit should be stewed in one pint of water for ten or fifteen minutes or until quite soft; then strain through a colander or fine wire sieve; add three quarters of a pound of sugar and return to the fire and boil three minutes, stirring constantly; set away to cool, when it will be ready for use.



EGGS

PLAIN OMELET WITH EIGHT EGGS.

From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.

Beat separately and very lightly the whites and yolks of eight eggs. To one tablespoon of flour add one-half teaspoon of baking powder and one-half cup of sweet milk. Add the beaten yolks and lastly the beaten whites of the eggs. Have ready a hot frying pan, with a generous amount of melted butter, into which pour, a cupful at a time, the mixture. As soon as it sets, lift carefully the one half over upon the other, and when done remove to a hot plate and serve immediately. This omelet is exceedingly light and is sufficient for four or five persons.

GREEN CORN OMELET.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Grate twelve ears of boiled corn. Beat five eggs until light and stir into the corn; season with pepper and salt, and one tablespoon butter; fry until brown. If fried in small cakes with a little flour and milk stirred in to make a batter, it will be found excellent.

OMELET WITH HAM.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.

Have a teacupful of very finely minced ham prepared for use as soon as the eggs are ready. Beat the whites of eight eggs separately and have the yolks beaten the same length of time as the whites. We always put the eggs in the refrigerator over night if the omelet is to be used for breakfast, for the eggs will beat much better if thoroughly cold. We use the same amount of flour and milk as of ham, but moisten the flour with milk until it is of the consistency of cream, pouring in the milk and flour with the yolks of the eggs. Add lastly the whites, beaten stiff, alternating with the finely minced ham and whites, until all are combined. Do not stir around in one direction, but lift the yellow mixture up through and into the white. Get it into the oven as soon as possible, which must be blazing hot. If baked in a bread tin it will usually rise to double the amount. If you prefer baking on the top of a stove, have your frying pan hot, with plenty of butter, and turn the omelet as soon as the edges are cooked. Great care must be taken not to have the pan keep too hot after the cooking begins, for nothing burns so quickly as egg, and if scorched the delicate flavor is lost. Plain flour can be used with the proper proportions of baking powder.

Omelet must be eaten directly after it comes from the fire to be tasted at its best. A little chopped parsley may be added as a flavoring, but it need not he chopped so finely as the ham.

OMELET—PLAIN.

From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.

Four eggs, well beaten; four tablespoons milk; two tablespoons melted butter. Bake in a quick oven, in buttered round jelly tins, and when browned, turn half over and send to the table hot.

STUFFED EGGS.

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

Boil twelve eggs for twenty minutes; cut in halves; take out the yolks and mash to a paste, adding one onion chopped fine, butter size of an egg, one-half cup of milk, a little chopped parsley, with salt and pepper to taste. Mix well; roll this paste into balls and refill the empty halves, joining the cut eggs together again with the white of a raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and brown in boiling lard, same as crullers. Drain well and serve on toast or lettuce leaves.

DEVILED EGGS FOR LUNCHEON OR PICNICS.

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

Boil any number of eggs very hard, turning over carefully in the water several times to prevent their being unevenly cooked; put into cold water a few moments and then take off shells; cut in halves carefully and take out the yolks; mash these fine with a silver spoon (use a silver knife for cutting and filling) and add to them as much good mayonnaise dressing as may be required to make a smooth paste with which fill the empty halves; put them evenly together, fasten with toothpicks, and wrap each egg in white tissue paper and put in the ice chest until ready to serve.

ESCALLOPED EGGS.

From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at- Large.

Escalloped eggs makes a savory dish and this is how to prepare them: Put half a dozen eggs into a sauce pan of boiling water and keep the pan where it will be hot for half an hour, but not where the water will boil. At the end of the prescribed time lay the eggs in cold water for five minutes, and then remove the shells. Cut the whites into thin slices and rub the yolks through a coarse sieve. Mix both parts lightly, and after putting the mixture into an escallop dish pour over it a sauce made as follows: Put two tablespoonfuls of butter into a frying pan, and when it has been melted add a heaping tablespoonful of flour. Stir until the mixture is smooth and frothy, then gradually add a pint of cold milk. Boil up once and season with salt and pepper. 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 oven. If care be taken to prevent the eggs from boiling at any time during the thirty minutes the dish will be delicate and digestible.

HOW TO TAKE EGG.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.

Have never seen this recipe for preparing an egg for invalids or convalescents, so I venture to add it on account of its excellence. Some people dislike the taste of raw egg, and would find it palatable in other ways than beaten up with wine, or taken in a glass of sweetened milk. Prepare a cup of coffee to the taste, with cream and sugar, keeping it very hot until ready for the egg, which must be beaten thoroughly in another cup, and the prepared coffee added by degrees to the egg; drink it hot, and you will never want to take coffee again without the addition of egg.



SALAD

LOBSTER SALAD.

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

Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them, i.e., place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours. Cut up hard boiled eggs for a border, line the bottom of the dish with lettuce leaves, place the lobster on the dish in a ring. Mayonnaise can be used if desired, but the lobster is excellent without it.

CHICKEN SALAD.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two beets (boiled). Dressing made according to the following recipe: One teaspoonful mixed mustard; one-half teaspoonful sugar; four tablespoonfuls salad oil; four tablespoonfuls milk; two tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop by drop, to the mustard and sugar, mixing carefully; next add milk and vinegar very gradually, lest the sauce curdle, and the seasoning. Place the shredded chicken on a bed of lettuce, and pour the dressing over it. Around the edge arrange rings of hard boiled eggs, sliced cucumber and beet root.