DOUGHNUTS. From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady
Manager.
One-half cup of butter, one cup of sour milk, one and one-half cup of sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make it stiff enough to roll.
CALLAS. A CREOLE CAKE EATEN HOT WITH COFFEE.
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
One teacup of rice well boiled and mashed, one small coffee cup of sugar, two tablespoons yeast, three eggs and flour sufficient to make a thick batter; beat the whole well together and fry in hot lard. Be careful not to have the batter too thin, or it will not fry well.
APPLE FRITTERS.
From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.
Make a batter with one cup sweet milk, one teaspoonful sugar, two eggs, whites and yolks beaten separately, two cups flour, one teaspoonful baking powder mixed with flour. Chop some good tart apples, mix them in the batter and fry in hot lard. Serve them with maple syrup.
CORN FRITTERS.
From MRS. E. V. McConnell, of North Dakota, Lady Manager