grated; two nutmegs, grated; one-half tablespoonful cloves; one
tablespoonful cinnamon; one tablespoonful allspice; one-half pint
cream; one cup pure brandy; eight cups flour, sifted; one-half cup
molasses; two and one-half pounds raisins, seeded, whole; two and one-
half pounds currants; six teaspoonfuls baking powder; one level
teaspoonful soda. The success of this cake depends very largely upon
having every ingredient prepared before commencing to use them. Begin
by thoroughly mixing sugar and butter, then yolks of eggs well beaten;
put the soda into the molasses and cream, add this to the above; next
add spices and stir up thoroughly; now add the brandy (good whisky
will do); take a portion of the flour and thoroughly flour the fruit
with it; put the baking powder in the flour that remains and sift part
of it into the mixture; now add the beaten whites of eggs and stir
gently; stir in the fruit, bake from two to two and one-half hours in
a moderate oven.
FRUIT CAKE.
From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.
Yolks of one dozen eggs, one pound dried currants, one pound seeded
raisins, one pound butter, one-half pound citron, one pound brown
sugar, one cup sorghum molasses, one pound blanched almonds, one-half
pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six
cups flour, with cinnamon, allspice and cloves. The flour should be
browned in slow oven in order to make the cake look dark and rich.
This recipe will make a very large cake, the same to be baked for
three hours in slow oven.
FRUIT CAKE.
From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.
One pound butter, one pound brown sugar, one pound flour, twelve eggs,
four pounds currants, four pounds raisins, one pound citron, two
pounds figs, two pounds blanched almonds, two oranges, one
tablespoonful cinnamon, one tablespoonful allspice, one-half
tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one
lemon peel (chopped fine), one gill wine, one gill brandy; chop orange
peel and pulp (removing seeds), then work in all the sugar you can
(this is extra sugar), slice the almonds thin, also citron, chop figs
quite fine. Fruit should he weighed after seeding and currants washed.
Beat whites and yolks of eggs separately and roll fruit in flour
before putting together. This makes a ten quart pan full. One
tablespoonful baking powder; five pounds raisins, four pounds seeded;
four and one-fourth pounds currants, four pounds washed; six pounds
almonds, two pounds blanched.
SALLY WHITE CAKE.
From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.
_The "Sally White Cake" is delicious, and if I am not mistaken, has
yet only a local fame, but it should have a national one. Wishing you
every success in your undertaking, I am, Very sincerely yours,_
One pound of butter, three pounds of citron, one and one-fourth pound
of sugar, one pound of flour, fifteen eggs, two small cocoanuts
grated, one and one-half pound of almonds, blanched and pounded (weigh
after blanching), one nutmeg, one tablespoonful of mace, one wineglass
of best brandy, one of Madeira or sherry, bake slowly as a fruit cake
and frost.
DELICATE CAKE.
From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.
Four ounces butter, fourteen ounces sugar, whites of six eggs, twelve
ounces of flour, two teaspoons of baking powder, one cup of milk. Rub
the butter and sugar together until they form a cream, stir the baking
powder through the flour, then add it, a cupful at a time, to the
butter and sugar, then stir in the milk, putting in the whites of the
eggs after being beaten to a froth, a large spoonful at a time. Bake
in a brisk oven.
DELICATE CAKE.
From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
Use the same size cup for all ingredients. Two cups (coffee) sugar,
one-half cup butter, stir to a cream; whites of eight eggs beaten
stiff, three-fourths cup sweet milk, two and one-half cups flour, two
teaspoons baking powder stirred into flour; put whites of eggs in last
and stir gently.
WHITE CAKE.
From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.
Whites of twelve eggs, five teacups flour, three teacups sugar, one
teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder.
WALNUT CAKE.
From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.
Three cups of sugar; one cup of butter; four cups of flour; one and
one-half cup of sweet milk; three cups of walnut or butternut meats;
whites of eight eggs. Cream the butter and sugar; sift two teaspoons
of cream tartar into the flour, into which stir the meats. Dissolve
one teaspoon of soda in the milk. Salt and extract as you like, adding
the thoroughly-whipped whites the last thing before putting into the
oven. Half of this rule can he used.
NUT CAKE.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.
Four tablespoons of flour; four tablespoons of brown sugar; one
tablespoon of butter; one egg; one teacup of chopped nuts; a pinch of
salt and black pepper. Grease and heat a long biscuit pan, mix all
ingredients well and spread thinly on heated pan. Bakes in a few
moments. When done and while warm, run a knife through center of pan
lengthwise, then crosswise in strips. Turn pan over, and when cool
cakes should be quite crisp. Very old French recipe.
NUT CAKE.
From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.
One-half cup butter; two cups sugar; one cup milk; three cups flour;
four eggs; cue pint nut meats; two teaspoons baking powder. Cream
butter and sugar. Add eggs well whipped, milk, flour with baking
powder, and nut meats chopped fine. Bake in loaf. English walnuts
best.
NUT CAKE.
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One and one-half cup sugar; one-half cup butter; whites of six eggs,
beaten stiff; one-half cup milk; one and two-thirds cup flour; one-
third cup corn starch; one teaspoon baking powder; one and one-half
pound English walnuts, chopped fine and floured. Bake slowly in
moderate oven.
PECAN CAKE.
From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.
One cup of butter; two and a half cups of flour; two cups of sugar;
one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls
baking powder. Beat together butter and sugar; add a little of the
beaten egg; then put in a cup of flour, then some milk, then again
flour and milk; put all the milk in with the second cup of flour; then
add the rest of the egg.
_Icing to fill and put over top of Pecan Cake_--Whites of six
eggs, beaten stiff with powdered sugar; one small can of grated
pineapple and two cups of pecans, chopped fine. The nuts should soak
awhile in the pineapple before mixing them into the egg and sugar. Put
whole pecan kernels over the top of the cake while the icing is still
soft.
CAKE MADE WITH CREAM.
From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.
Break two eggs in a cup and fill with cream, and one cup sugar, one
teaspoonful cream tartar, one-half teaspoonful soda and one and one-
half cup of flour, with a little salt.
CREAM FROSTING.
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.
One cup molasses, one cup sugar, one-half cup water, one-half cup
lard, one teaspoonful soda, season with ginger or cinnamon, put flour
in until stiff enough to roll out thin and cut into small cakes.
GINGERBREAD
From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
One-half cup of molasses, one-half cup of sugar, one-half cup of
butter, one-half cup of sour milk, one and one-half cup of flour, two
small eggs, one-half teaspoon of soda, teaspoonful of cinnamon,
ginger, and one-half teaspoon of cloves, a little nutmeg.
SOFT GINGERBREAD.
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
One cupful of molasses, one of butter, one of sugar, one of sour
cream, one tablespoonful of ginger, three eggs, one dessertspoonful of
soda, ground spice according to taste, and one quart of sifted flour.
Mix the butter and sugar to a cream, then add the other ingredients.
LOAF GINGER CAKE.
From MRS. A. K. DELANEY, of Alaska, Lady Manager.
Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard
or butter, one-half cup milk, three cups flour, one tablespoon ginger,
one teaspoonful cinnamon, one-half tablespoonful soda dissolved in
boiling water, stir in quickly and put in the oven at once.
COOKIES
HERMITS OR FRUIT COOKIES.
From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
_I take pleasure in sending you the enclosed recipes. I thought if
anyone should send you a recipe for Cookies it ought to be myself. I
anticipate spending many pleasant hours in the hereafter trying the
recipes of our well known Lady Managers. With best wishes, believe me
always, Most cordially yours._
Three eggs, one and one-half cup sugar, one cup butter, one large cup
of raisins stoned and chopped, one teaspoon soda; one teaspoon cloves,
one teaspoon allspice, one teaspoon cinnamon, flour enough to roll.
COOKIES.
From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.
Three eggs, two cups of sugar, one cup of butter, one cup of sweet
milk, two teaspoons baking powder mix soft, roll thin, bake in a quick
oven.
"CORINITA" COOKIES.
From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.
One cup sugar, one-fourth cup butter, three eggs well beaten together,
one cup milk, two teaspoonfuls baking powder well sifted in two cups
flour.
COOKIES.
From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.
Beat to a cream one cup of butter, two and one-half cups of sugar and
the yolks of two eggs. Add a cup of sour cream, into which has been
dissolved a small teaspoonful of soda; beat the whites of four eggs to
a stiff froth; add to the butter and sugar; flavor to taste; use as
little flour as possible to make of consistency to roll thin; sprinkle
with sugar; flour the cutter to keep dough from sticking; bake in a
quick oven.
GINGER COOKIES.
From MRS. CLARA L. MCADOW, of Montana, Lady Manager.
Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one
tablespoon soda, one tablespoon ginger. Well beaten. Mix very soft.
Roll _thick._ Bake in a quick oven.
GINGER SNAPS.
From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.
One cup of lard, one cup of molasses, one cup of sugar, one
teaspoonful of ginger, one teaspoonful of soda, dissolved in a little
water. Boil the sugar, molasses and lard three minutes, let cool, then
add the other ingredients and flour to make very stiff. Bake in a hot
oven.
FRENCH JUMBLES.
From MRS. E. S. THOMSON, of Maryland, Lady Manager.
One and one-half pounds of flour, one pound of granulated sugar,
three-quarters of a pound of butter, three eggs, one teaspoonful of
baking soda, dissolved in half a cup of milk. Season with lemon and
grated nutmeg to taste. Roll with your hand in granulated sugar. Make
in small rings and bake on tin sheets in a quick oven. The dough
should be soft as it can be handled.
SAND TARTS.
From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.
To three-quarters of a pound of butter, well creamed, add one pound of
sugar and three eggs, reserving the white of one; stir in one pound of
flour. Roll out thin and spread on the white of egg; sprinkle with
cinnamon and sugar, and cut in squares. Have a half-pound of blanched
and quartered almonds and place on the squares. Bake quickly.
LADY FINGERS.
From MRS. M. D. OWINGS, of Washington, Lady Manager.
Mix into a half pound of confectioner's sugar the yolks of six eggs.
Work this mixture with a spoon until very light and frothy; then mix
into it the whites of six eggs that have been beaten stiff, adding at
the same time a quarter of a pound of flour, dried and sifted. Place
this batter into a meringue bag, and squeeze it through in strips two
and one-half inches long, sprinkle over some fine sugar and bake in a
moderate oven twelve to fifteen minutes.
DESSERTS CREAMS JELLIES CUSTARDS
PINEAPPLE SPONGE
From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.
Soak one-half package gelatine in one-half cup water for two hours; to
a pint and a half can of pineapple add one cup of sugar and one cup of
water; simmer fifteen minutes; add the gelatine and allow to remain
over the fire until the gelatine is all melted; pour into a _tin_
basin and place in ice water; when thoroughly cold and beginning to
thicken add the juice of one lemon and the stiffly beaten whites of
four eggs; beat until it will just pour, then turn into a mould and
set in a cool place to harden. Serve next day with whipped cream,
sweetened with powdered sugar and flavored with a few drops of
vanilla.
PINEAPPLE SOUFFLÉ.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Three ounces pineapple, cut in discs; three ounces sifted flour; three
ounces sugar; two ounces butter; one-half pint of milk; yolks of three
eggs; whites of four eggs. Melt butter in a stew pan, add the flour
and milk and cook well; add the sugar and pineapple; add the yolks of
eggs, one by one, and stir well; then add the whites of eggs whipped
to a stiff froth; stir these in lightly; pour into a well-greased
soufflée tin; steam one hour over water that just simmers, not
boiling. Serve with this sauce: Reduce one glass pineapple syrup about
one-half; add one ounce cube sugar and one glass sherry; color with
cochineal and pour around the pudding.
PEACH SPONGE.
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, one scant cupful of sugar, one and a half cupful of
water; soak the gelatine for two hours in half a cupful of the water;
boil the cupful of the water and sugar fifteen minutes, mash the
peaches fine, rub through a sieve and put in the syrup, cook five
minutes, stirring all the time; place the sauce pan in another of
boiling water and add the gelatine; stir for five or eight minutes to
dissolve the gelatine; then place the sauce pan in a dish of ice water
and beat the syrup until it begins to cool; add the whites of the eggs
and beat until the mixture begins to harden; pour into a mould and set
away to harden; serve with cream and sugar.
HAMBURG CREAM.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Beat together the juice of two lemons, half pound of sifted sugar,
yolks of five eggs; put on the fire in a double boiler and let it come
to a boil; add quickly the whites of the eggs beaten stiff; stir all
well together; take immediately from the fire and serve cold in
glasses or in large dessert dish.
CHOCOLAT MOUSSÉ.
From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager
Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
dissolved in a little warm milk to a paste. Put milk on to boil and
stir in chocolate gradually. Set saucepan where it will cook slowly.
Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
gently until smooth and thick, stirring until done. Pour into glass
dish, or custard cups. To be eaten cold with sweetened whipped cream,
heaped upon it.
CHOCOLAT SOUFFLÉ.
From MRS. ALICE HOUGHTON, of Washington, Lady Manager.
One pint milk, two tablespoons corn starch, one cup sugar, one square
grated chocolate, three eggs (yolks). Scald the milk and stir in the
corn starch wet in a little cold milk, add sugar to the chocolate and
dissolve in a little boiling water, stir into the milk und when cooked
add the beaten yolks of three eggs. Remove from the fire and flavor
with vanilla. When cold pour over the top one cup whipped cream, to
which has been added the beaten whites of three eggs.
CHOCOLAT MERINGUE.
From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.
One teacupful grated chocolate, one pint warm water. Boil together.
Then add one pint sweet milk and let come to a boil. Add two heaping
tablespoonfuls of corn starch, dissolved in none-half cup of milk,
sweeten to taste and when cool flavor with vanilla. Beat the whites of
two eggs and a pinch of pulverized sugar to a very light froth, and
pile on top.
BAVARIAN CREAM.
From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.
One-half box gelatine, one-half cup cold water, one pint cream, one
pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful
salt, one teaspoonful vanilla, one tablespoonful wine. Soak the
gelatine in cold water till soft. Chill and whip the cream till you
have three pints. Keep the whipped cream on ice, and boil the
remainder of the cream, adding enough milk to make a pint in all. Beat
the yolks of the eggs, and add the sugar and salt. Pour the boiling
milk on the eggs, and when well mixed put back in the double boiler
and cook about two minutes, or just enough to scald the egg. Stir
constantly, add the soaked gelatine, and strain at once into a pan set
in ice water. When cool, add the vanilla and wine. Stir until it
begins to harden, then stir in quickly the whipped cream, and when
nearly stiff enough to drop, pour into moulds wet in cold water.
_Chocolate Bavarian Cream_--Melt two sticks of sweetened
chocolate, and stir them into the custard before straining.
GELATINE CREAM.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
To a pint of cream add half a cupful of powdered sugar and a
teaspoonful vanilla extract; whip it to a stiff froth; dissolve a
quarter of a box of gelatine in two wine glasses of sherry heated, but
not allowed to boil; let this cool a little, then stir into the cream;
pour the whole in a mould and set it on the ice to stiffen.
NOB HILL PUDDING.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
For one pint thick cream dissolve four sheets of isinglass in four
tablespoons of hot water; whip cream until thick, sweeten and flavor;
have isinglass warm enough to pour, but not too hot; stir in very fast
and put in mould to cool.
APPLE CHARLOTTE.
From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.
Mix one pint of stewed apples with one cup of sugar; the grilled rind
and juice of one lemon; soak one-third of a box of gelatine in one-
third of a cup of cold water twenty minutes; add one-third of a cup of
boiling water to dissolve the gelatine; when cool add it to the
apples; when beginning to stiffen add the beaten whites of three eggs;
pour into moulds lined with lady fingers; serve with soft custard
poured round the base of the charlotte.
CHARLOTTE DE RUSSE.
From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
Lady Managers.
One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry
wine. Whip cream, first sweetening with a cup of pulverized sugar,
adding enough sherry to flavor and the yolk of one egg. Whip stiff the
two whites of the eggs. Dissolve gelatine in half a cup of milk. Line
glass dish with slices of sponge cake or lady fingers. Whip all the
ingredients together and pour in dish to congeal.
CHARLOTTE RUSSE.
From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.
Whip one quart of rich cream to a stiff froth and drain well on a
sieve. To one scant pint of milk add eggs beaten very light. Make very
sweet and flavor with vanilla. Cook over hot water till it is a thick
custard. Soak one full ounce of Cox's gelatine in a _little_ cold
water; warm over hot water. When the custard is _very_ cold, beat
in lightly the gelatine and the whipped cream. Line the bottom of your
mould with buttered paper, the sides with sponge cake or lady fingers,
fastened together with the white of an egg. Fill with the cream and
put in a cold place, in the summer on the ice. To turn out, dip the
mold for a moment in _hot_ water.
CHARLOTTE RUSSE.
From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.
One-half box gelatine, put to soak in one-half pint of milk for an
hour. Take one-half pint of milk and yolks of two eggs and make a
custard, sweeten and flavor to taste; when thick enough, stir in the
gelatine until cool. Take one quart rich cream, flavored with wine;
sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl
with them. When the custard is cold, stir the cream in it, continuing
to stir until it begins to harden; then pour into bowl. If the cream
is not very rich, add the whites of two eggs.
CHARLOTTE RUSSE.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One quart of cream; sweeten and flavor with two wine-glasses of wine
and a half teaspoonful of vanilla. Whip with an egg whip until it
becomes very thick. Put one-third of a box of gelatine (Nelson's
preferred) to soak in one pint of water. When quite soft pour off the
water and dissolve by holding over the fire and stirring carefully;
when tepid pour into the cream. Let the mixture congeal partially and
pour into a mould that has been lined with lady fingers or sponge cake
cut into strips. Put into a cold place and turn out before serving.
STRAWBERRY BLANC MANGE.
From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady
Manager.
Crush slightly with a silver spoon a quart (measured without their
stalks) of fresh and finely flavored strawberries; strew over them
eight ounces of powdered sugar and let them stand three or four hours,
then turn them onto a fine hair sieve reversed, and rub them through
it. Melt over a gentle fire two ounces of best gelatine in a pint of
new milk and sweeten it with four ounces of sugar; strain it through a
fine muslin bag and then mix it with a pint and a quarter of sweet
thick cream; keep stirring until nearly or quite cold, then pour it
gradually on the strawberries, whisking briskly together. Last of all
add in small portions the strained juice of a fine large lemon. Mould
blanc mange and set in a very cold place for twelve hours or more
before serving. Strawberries, one quart; sugar, eight ounces;
gelatine, two ounces; new milk, one pint; sugar, four ounces; cream,
one and one-fourth pint; juice one lemon.
SNOW PUDDING.
From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.
One-half package gelatine, three eggs, juice of one lemon, one pint of
milk, two cups sugar; soak the gelatine one hour in a teacup cold
water; to this add one pint of boiling water (at the end of hour);
stir until gelatine is thoroughly dissolved; add two-thirds of the
sugar and lemon juice; beat the whites of eggs to a stiff froth. When
the gelatine is quite cold, whip into the whites, a spoonful at a
time, for at least one hour; whip steadily, and when all is stiff,
pour into a mould previously wet with cold water; set in a cold place,
when sufficiently moulded turn into a glass dish. Make a custard of
the milk, eggs and remainder of the sugar, flavor with vanilla or
bitter almond and pour this around the base of mould before serving.
WINE OR GELATINE JELLY
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
To a box of Cox or Nelson's gelatine, put a pint of cold water, the
juice of three lemons and the rind of one: let it stand one hour, then
add three pints of boiling water, one and one-half pound white sugar,
one tumbler of Madeira or sherry wine; stir all the ingredients well
together and through a jelly bag.
FRUIT JELLY
From MISS WILHELMINE REITZ, of Indiana, Lady Manager.