From MRS. MARY PAYTON, of Oregon, Lady Manager.
One cup of sweet thick cream, sweetened and flavored with vanilla. Cut a loaf of cake in two and spread the frosting between and on top. This tastes like Charlotte Russe.
ALMOND ICING.
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
Whites of four eggs; one pound of sweet almonds; one pound powdered sugar; a little rose water. Blanch the almonds by pouring boiling water over them and stripping off the skins. When dry, pound them to a paste, a few at a time, in a mortar, moistening with rose water as you go on. When beaten fine and smooth, beat gradually into icing. Put on the cake very thick and when nearly dry cover with plain icing.
SOFT GINGERBREAD.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One teacup sweet milk, one teacup brown sugar, one teacup butter or mixed butter and lard, one teacup molasses, one tablespoonful ginger, one tablespoonful cinnamon, four cups flour, two eggs, one pound of raisins, well floured before being put in, two teaspoonfuls baking powder.
COLUMBIAN GINGER CAKE.
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.