chocolate; four yolks of eggs, beaten well and mixed with eight
tablespoons of sugar; two tablespoons, or a little more, of
cornstarch, dissolved in a little cold milk. Let these ingredients
just come to a boil and flavor with vanilla, place in pudding dish and
cover on top with the stiff froth of four whites of eggs, sweetened
with three large teaspoons of sugar, into which stick twenty-four
separated blanched almonds. To be eaten with sweetened cream flavored
with a little vanilla.
DANISH PUDDING.
From MARY B. HANCOCK,
Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one
dessertspoon of vanilla. Beat the eggs and sugar together, heat the
cream and pour over it.
_Caramel_--Two and one-half cups of brown sugar, cooked until
very brown; then add one cup of cold water and pour into the pudding
and bake.
DELICIOUS PUDDING.
From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.
To two cups of boiling milk add four tablespoons of floor and two of
butter, beaten together. When thickened, add four tablespoons sugar
and yolks of eight eggs. When quite cold add whites of eggs, well
beaten, and bake in moderate oven twenty minutes. Serve hot with sauce
made of one-half cup of butter, beaten to a cream, one cup of sugar,
added gradually; white of egg, beaten stiff. Add lemon or vanilla to
taste.
SUET PUDDING.
From MRS. HELEN M. BARKER, of South Dakota, Lady Manager.
One cup chopped suet; one cup molasses (New Orleans); one cup chopped
raisins; one cup sweet milk; three cups sifted flour; one teaspoon
soda dissolved in milk; spices to taste. Steam three hours.
Serve with sauce made as follows: One cup of sugar; one-half cup of
butter; one egg--cream well. Cook by pouring boiling water and
stirring constantly.
SUET PUDDING.
From MRS. LEANDER STONE, of Chicago, Lady Manager.
_The following recipe for Suet Pudding has been unfailing in my
family for forty years past. Sincerely yours,
One cup molasses; one cup suet, chopped fine; one cup sweet milk; one
cup fruit; one teaspoon salt; a piece of soda size of a pea; flour to
make it as stiff as pound cake. Steam three hours.
QUEEN PUDDING.
Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.
One quart of sweet milk; one pint of grated bread crumbs; one teacup
of white sugar; four eggs, and butter the size of hen's egg. Beat
yolks of eggs with the sugar until very light; cream butter and add to
eggs and sugar; then stir in bread crumbs and after these ingredients
are well mixed, pour in the milk, stirring all thoroughly. Bake in
porcelain pan or granite iron, under a good fire with a well heated
oven. Twenty minutes is sufficient time to bake it. You do not want it
baked until it is stiff and hard, but it must quake as you lift it
from the oven. You now cover the top of the pudding, first with a half
glass of jelly cut in very thin slices, and over this you put the
whites of the four eggs, beaten to a stiff froth, to which you add and
beat in two tablespoonfuls of sugar. Put the pudding again into the
stove, this time in the top, where the whites of the eggs may brown
quickly. Serve cold, with cream whipped and flavored with vanilla.
This, properly baked, is a delicate, delicious pudding.
STEAM PUDDING.
From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One quart flour, one coffeecup chopped raisins or currants, one teacup
chopped suet, one teacup half filled with molasses, finish with brown
sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt,
mix and steam three hours.
_Steam Pudding Sauce_--Three-quarters of a cup of butter, one and
a half cups of sugar, one egg, juice and grated rind of a lemon all
well beaten together. Just before serving, pour on the beaten mixture
one pint of boiling water.
STEAM PUDDING.
From MRS. CLARA L, MCADOW, of Montana, Lady Manager.
Four cups flour, four spoons baking powder, one-half can cherries,
little salt, stir a stiff batter; steam one and a half hours.
BAKED HUCKLEBERRY PUDDING.
From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.
Two cups light brown sugar, one cup butter and lard mixed, one cup
sour milk, four eggs, one teaspoonful of soda, one quart
huckleberries. Make the dough as thick as jelly cake; bake three-
quarters of an hour in a moderate oven. Use wine or butter sauce as
preferred.
MINNIE'S LEMON PUDDING.
From MRS. H. J. PETO, of Arizona, Alternate Lady Manager.
Two lemons, two tablespoonfuls of cornstarch, one and one-half cup
granulated sugar, three eggs. Grate rind of one lemon; squeeze juice
and pulp of two lemons; beat yolks of the eggs with a portion of the
sugar, then add balance of sugar and the grated rind and lemon juice;
mix the cornstarch with a little water; add boiling water, stirring
constantly until thick and clear; add the ingredients previously mixed
and stir until thoroughly incorporated with the starch; pour into a
pudding dish, cool a little, then set into the oven for a few minutes
to brown; beat the whites of the eggs stiff; add a little powdered
sugar and put over top of pudding; brown slightly. May be served warm,
but is delicious if set on ice until thoroughly cold.
CUP PUDDING
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
One-half cup of sugar, one cup flour, one-half cup cold water, one
egg, one tablespoonful of butter, two level teaspoonfuls baking
powder, a pinch of salt. Grease cups and put in the bottom of the cups
a little fruit, such as dried currants, cherries, etc., or a little
preserves; pour in the batter, filling the cups a little more than
half full; set them in a steamer and steam forty minutes. This will
make five cups. Served with the following sauce:
_Pudding Sauce_--Six tablespoonfuls pulverized sugar, two
tablespoons of butter, one egg; beat altogether with an egg beater;
flavor with vanilla. When ready to serve, add one cup of boiling
water.
ITALIAN ROLL
From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.
Mix together one-half pound fine flour and from four to five ounces of
sifted sugar; put in a sauce pan and bring to the boiling point, one-
half pint of new milk and one-quarter pound fresh butter; stir in
gradually the flour and sugar; beat well four fresh eggs, add them
with the grated rind of a lemon, stirring until the mixture is thick
like dough. Put it on a pasteboard and when cold roll to the desired
thickness, about one-quarter of an inch thick; lay any kind of jam
over the paste, roll it into a bolster-like form and bake. Serve cold,
whole, or in slices nearly an inch thick. Time twenty to twenty-five
minutes to bake.
CHAPERONE PUDDING.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
yolks of four eggs beaten light; grated rind of one lemon; butter size
of an egg; bake until done, but not watery. Whip the whites of four
eggs beaten stiff; beat in a teacup of sugar; then add the juice of
one lemon; pour over pudding; eat cold.
APPLE PUDDING.
From MRS. IDA L. TURNER, of Texas, Lady Manager.
Pare and core ten good sized apples. Stew them to a pulp, with sugar
enough to sweeten; thickly butter the sides and bottom of an earthen
baking dish and press all around them crumbs from the inside of a loaf
of bread, having them nearly an inch thick. Mix with the apples a
tablespoonful of butter and one egg, beaten; put the apples into the
dish without disturbing the crumbs; over the surface put a layer of
crumbs, dotted with bits of butter, and bake the pudding until brown;
turn a platter over the pudding dish, quickly turn both upside down so
the pudding will slip out on platter. Dust with powdered sugar and
serve hot.
BAKED APPLE DUMPLING.
From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at-
Large.
Pare and core tart apples; fill the centers with sugar, butter and a
small pinch of cinnamon or a little grated nutmeg. Make a rich, light
pie crust, roll, cut in squares, fold a square around each apple, put
them into a buttered pan. Now cream together half a cup of butter and
a cup of sugar, and put over the whole, when they are ready for the
oven, pour a little cold water into the pan, and bake slowly an hour
and a half or two hours.
FOAM SAUCE.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Three teacupfuls of pulverized sugar; one of butter; three
tablespoonfuls of flour; one teacupful of boiling water. Beat butter,
sugar and flour together thoroughly; stir into the boiling water; let
it boil up and flavor with vanilla, and serve immediately.
CAKE
SPONGE CAKE.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
_The recipe I send for Sponge Cake was one constantly in use twenty-
five years ago, when this picture was taken, and so might well be used
in connection with that recipe, which is the only one in which I fell
a personal interest._
_It gives me pleasure to oblige you, and I am cordially yours for
womankind, also for mankind._
Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon;
small teaspoon salt. Beat yolks separately and very thoroughly; add
sugar, salt, lemon juice and grated peel, and beat again. Beat whites
to stiffness and add to the yolks, beating well together. Then cut the
flour in slowly with large knife and _avoid beating_ after this.
Bake in two deep, long, narrow tins, in rather slow oven, but hot on
the bottom. The secret of success is in cutting in the flour and the
baking. But few people will believe this and cannot reach my standard.
I have made this cake for forty years with uniform success.
SPONGE CAKE.
From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.
Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two
cups of flour and a little salt. Flavor to taste.
SPONGE CAKE.
From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.
Four eggs; two cups of sifted floor; two cups of granulated sugar; one
cup of boiling water; two level teaspoonfuls of baking powder. Beat
the eggs very light, yolks and whites together; add the sugar, then
one cup of flour, little by little; put baking powder in the other cup
of flour and add in the same way; then pour in the cup of boiling
water, a little at a time, stirring constantly. Flavor with vanilla.
Bake in dripping pan twenty-five minutes.
NORTH DAKOTA SPONGE CAKE.
From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.
One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a
light creamy mixture, pour over the sugar and beat two minutes; add
whites beaten to a foam, and stir hard for two minutes; now add one
cup of flour which has been sifted three times, and to which was added
a pinch of salt; stir _very lightly_, usually four whisks of the
spoon is sufficient; now pour into a shallow pan; let stand one
minute; raise the pan several inches from the table and let it drop
suddenly, striking flat on the bottom; this will cause air bubbles to
break and make the cake fine grained; put into a very moderate oven
and in five minutes heat quickly; twelve to fifteen minutes will
suffice. Have ready a lemon frosting, and the result will be a most
beautiful cake, fit to grace any occasion.
CHAPERONE SPONGE CAKE.
From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.
Mix one and one-half cups pulverized sugar; one teacup flour; a little
salt; one teaspoon baking powder; beat the whites of eleven eggs to a
stiff froth; flavor with lemon or vanilla; mix all together and bake.
Use yolks for custard or gold cake.
NEW ENGLAND RAISED LOAF CAKE.
From MISS FRANCES S. IVES, of Connecticut, Lady Manager.
One pound of sugar, two pounds of flour, three eggs, one-fourth pound
citron, one pound of butter, one pint of milk, one pound of raisins,
one good-sized wine glass rum or brandy, one-half nutmeg, one cup
yeast, cream one-half butter and sugar; mix this with all the flour,
yeast and milk; let this mixture stand in a warm place until quite
light, then add the remaining half of butter and sugar creamed and the
eggs beaten very light; then let the mixture stand in a warm place
until again very light; then add rum, raisins, citron and nutmegs then
put into pans for baking, letting it remain out of oven until very
light again. This makes three loaves. Bake about one hour.
FRENCH LOAF CAKE.
From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.
Two and one-half cups sugar, one cup butter, one cup milk, four cups
flour, three eggs, one wine glass sherry; one wine glass brandy, one-
half teaspoon soda, one pound raisins (stoned), one-half pound
citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake
one hour.
GRANDMOTHER'S BREAD CAKE.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Three cups sugar, one cup butter, three eggs, one bowlful stoned
raisins, floured, one teaspoonful allspice, ground, one teaspoonful
cloves, ground, one tablespoonful cinnamon, ground. When well mixed
add three cups of bread sponge before the flour is added for kneading;
stir well and then add flour until as stiff as can be easily stirred;
half fill two medium-sized pans and stand in a warm place till light
and bake in a moderate oven.
OLD VIRGINIA BREAD CAKE.
From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.
One and one-half pounds flour; one pound white sugar; ten ounces of
butter; one-half teacup sweet milk; one-half teacup good yeast; four
eggs; one cup of currants and seed-less raisins, chopped and mixed
together; one teaspoonful each mace and cinnamon and a little
allspice; work butter and sugar together; sift flour into a bowl; stir
in milk and yeast with one-half the creamed butter and sugar; beat
hard and long until very light; set to rise in a moderately warm place
over night. In the morning, if it be well risen, work in the remainder
of the butter and sugar and the eggs; dredge the fruit with flour and
beat in a little at a time with the spice; beat for fully five
minutes; divide and put into two pans to rise. The second rising
generally requires about three hours. When the dough is very light
bake in a moderate oven. When carefully made this cake is very fine.
BREAD CAKE.
From MRS. CLARA L. MCADOW. of Montana, Lady Manager.
Three cups of very light dough, three cups sugar, one cup butter,
three eggs, one nutmeg, one teaspoonful cinnamon, raisins, a teaspoon
of salaratus dissolved in a little hot water.
CORN STARCH CAKE.
One cup butter, two cups sugar, one teaspoon cream tartar, one-half
teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup
milk.
EXPOSITION ORANGE CAKE.
From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.
Two cups sugar, two cups of sifted flour, one-half cup of water, two
teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs
and the whites of three beaten separately, the grating and juice of
one orange; bake in layers like jelly cake.
_Filling_--One cup sugar, grating and juice one orange, whites of
two eggs beaten into a froth.
ORANGE CAKE.
From MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.
_I send you with pleasure the enclosed recipe for Orange Cake. I
have used it for twenty-five years and know it to be excellent.
Wishing you all success in your kind efforts. Believe me, Yours very
truly,_
One coffeecup sugar, one-half coffeecup butter, two coffeecups flour,
one-half coffeecup milk, yolks of four eggs, whites of two eggs, two
teaspoons of baking powder; bake in four layer tins. For the filling,
grate the yellow part of the rind of two oranges and mix it with the
juice and one coffeecup of powdered sugar; spread, this mixture
between the cakes; frost the cake, using the two remaining whites of
eggs beaten thoroughly, adding two small cups of powdered sugar.
ANGEL FOOD.
From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
The whites of fifteen eggs; one and one-half cups of powdered sugar;
one cup of flour; one teaspoon of cream of tartar; sift sugar three
times; mix cream of tartar with flour, sift seven times; beat eggs
stiff, add sugar gradually, beating all the time with egg beater; take
out; stir the flour quickly with wooden spoon; do not grease or line
the tin; bake slowly and steadily; turn out on platter for frosting.
ANGEL CAKE.
From MRS. DANIEL HALL, of New Hampshire, Lady Manager.
The whites of eleven eggs beaten to a stiff froth; add one and one-
half cups of pulverized sugar and one teaspoonful of vanilla extract;
take one even cup of flour and one teaspoonful cream of tartar and
sift with flour four times; beat lightly but thoroughly; bake fifty
minutes in an ungreased pan; cut out when cold.
SUNSHINE CAKE.
Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of
milk, one teaspoonful cream tartar, one-half teaspoonful of soda,
three cups of sifted flour, one teaspoonful of vanilla.
ELECTION CAKE. (ONE HUNDRED YEARS OLD.)
From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State
Board and Lady Manager.
Four pounds flour; two pounds butter; two and one-half pounds sugar;
two and one-half pounds raisins; one-half pound citron; one-half ounce
mace; tumbler of brandy; one pint yeast; one and one-half pint milk;
eight eggs. Add to the yeast one pint of milk; then beat in smoothly
three pints of flour. Take all the flour and half the sugar and butter
(when beaten to a cream); add the milk and yeast and make a dough a
little softer than bread. When raised very light, add remainder of
ingredients and let it rise again. When very light put into pans. Bake
in moderate oven one hour.
CONNECTICUT ELECTION CAKE.
From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.
Two pounds best pastry flour; one pound shortening (half butter and
half lard); one pound and two ounces sugar; whites of two eggs; one
nutmeg; half a pound of raisins (loose Muscatels); quarter teaspoon of
mace; one tablespoon of lemon juice; one tablespoon extract of orange;
half teaspoon salt; half a compressed yeast cake, and two ounces of
citron. Work the shortening and sugar to a cream; then rub half of it
into the flour; dissolve the yeast cake in a little warm water; mix
the flour and yeast with sufficient milk (about one and a half pints
that has been scalded and cooled) to make a batter about like graham
bread; work with the hands for at least twenty minutes; make at night
and set in a moderately warm room to rise; in the morning add the
remainder of the shortening and sugar; work again with the hands, as
when first made, for fifteen or twenty minutes, and set to rise again.
Seed and cut the raisins, grate the nutmeg and sprinkle that and the
mace over the raisins. When the cake is light, add first the lemon
juice, then extract of orange and whites of eggs, well beaten; stir in
fruit well floured: dip into three pans, buttered and lined with
paper. Let it stand until it begins to rise--it will come up very
quickly in the oven if it has been twice well raised. Have oven hot
enough to check the rising after it has reached the top of the pans;
after it begins to brown, check the fire and let it bake rather slowly
the remainder of the time. Whole time, one hour and a quarter.
ALMOND CREAM CAKE.
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.
Two cupfuls of pulverized sugar; one-quarter cupful of butter; one
cupful of sweet milk; three cupfuls of flour; two and a half
teaspoonfuls of baking powder; whites of four eggs, beaten very light;
one-half teaspoonful of vanilla. Bake in four layers. Whip one cupful
of sweet cream to a froth, stirring gradually into it half a cupful of
pulverized sugar, a few drops of vanilla, one pound of almonds,
blanched and chopped fine. Spread thick between layers; frost top and
sides.
VELVET CAKE.
From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.
One pound sugar; one pound flour; one-half pound butter; four eggs;
one teacup of cold water; one teaspoonful cream of tartar; one-half
teaspoonful soda. Put yolks and whites of eggs in separate vessels;
dissolve soda in the water, sift the cream tartar in the flour. Beat
the sugar and butter to a white cream; add the flour and water,
stirring well. Next add the whites and lastly the yolks, both well
beaten. Flavor with lemon and beat all together for three minutes.
Bake an hour. Excellent also for a layer cake, with any filling.
CARAMEL CAKE.
From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.
One even cup butter; two even cups sugar; three even cups flour;
whites of eight eggs; two even teaspoonfuls baking powder; one
teaspoonful vanilla; one cup milk. Stir butter and sugar to a cream,
add milk slowly, then flour in which the baking powder has been mixed,
and lastly the well beaten whites of eggs and vanilla. Bake in three
layers and to prevent sticking use white paper cut the size of the tin
and well greased with lard.
_Caramel Filling_--Two cups of brown sugar; one cup of cream or
milk; three tablespoonfuls butter; one teaspoonful vanilla. Boil until
the mixture will hold together in water; then spread between the
layers and on the outside. If it curdles when boiling, strain through
coarse sieve and put on the stove again. When done, put in vanilla.
A CARAMEL CAKE.
From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.
To be baked in layers. Four eggs; three-fourths of a cup of butter;
one-half cup of milk; three and one-half cups of flour; two
teaspoonfuls of baking powder; flavor to suit taste.
_Filling_--Two cups of brown sugar; one cup of rich cream; size
of a walnut of butter; boil one-half hour well stirred; spread between
the layers of the cake while hot.
_Chocolate Filling_--Six tablespoonfuls of grated chocolate; one
and one-half cups of pulverized sugar; two tablespoonfuls of cream;
put the chocolate in the pan with the cream and one-half the sugar and
let dissolve; add the remainder of the sugar to the whites of two eggs
well beaten; flavor with vanilla for four layers of cake.
ROLL JELLY CAKE.
From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.
Five eggs, two cupfuls of sugar, two of flour, one-half cupful of
milk, two teaspoonfuls of cream of tartar, one of soda; bake in square
tins, spread with jelly and roll while warm. Lemon jelly is very nice.
This recipe makes four rolls.
CHOCOLATE CAKE.
From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.
Have ready one-half pound sweet chocolate grated; one-fourth pound
chopped citron; one-fourth pound almonds, blanched and chopped; five
soda crackers, browned and rolled very fine; wineglass of brandy and
the juice and grated rind of two lemons; separate the yolks of eggs
from the whites; beat yolks well, mix with other ingredients and
lastly add the whites whipped to a stiff froth; bake two hours in a
slow oven; cover with frosting and ornament with candied fruit.
GEORGIE'S CAKE.
From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.
Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups
brown sugar; two cups sour milk; four eggs; four and one-half cups
flour; one tablespoonful mixed spices; two pounds dates, weeded and
chopped fine; rub the butter and sugar to a cream, add the molasses,
then the sour milk, break one egg in at a time and beat well; sift the
soda in the flour and add, saving a little to dust the dates; add the
spices and last of all add the dates; bake slowly like a fruit cake.
CHESS CAKE.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
Four eggs beaten separately and added to one cup of butter and one cup
of sugar thoroughly creamed, flavor with nutmeg; line small patty pans
with puff paste; place in the bottom a teaspoonful of jelly and pour
over it a tablespoonful of the egg, butter and sugar mixture; bake in
a rather slow oven. This is a nice tart for lunch or picnics as it
keeps well and never gets dry.
FRUIT CAKE.
From MRS. A. K. DELANEY, of Alaska, Lady Manager.
One and one-half pound of flour; one and one-half pound of sugar; one
and one-fourth pound of butter; two pounds of raisins; two pounds of
currants; three-fourths pound candied lemon, four nutmegs; one
teaspoonful soda; one teaspoonful cinnamon; one teaspoonful cloves;
one cup brandy or wine; bake slowly.
ENGLISH FRUIT CAKE.
From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on
Woman's Work, Lady Manager.