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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 à 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 FILÉ

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 filé. Serve always with rice.

To Prepare Filé 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 MAÎTRE 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 Maître d'Hotel butter; cover with a buttered paper and cook about ten minutes.

To Make Maître 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.

PANNÉE 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 à la jardiniêre.

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.

À la Jardiniêre—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 ménu, 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.