aside for thirty minutes, then pour over it one pint of boiling water,
add one pound of sugar, juice of three lemons and two oranges, strain.
Moisten a plain mould with cold water, put in the bottom a layer of
white grapes, pour in a little of the gelatine; stand on ice until the
gelatine congeals. Now put a layer of candied cherries, then a layer
of sliced bananas, a layer of orange pulp, another layer of bananas,
then a layer of chopped almonds, another layer of grapes and so
continue until the mould is full. Pour over this the remaining
quantity of gelatine, which must be perfectly cold but not stiff;
stand away to harden. If you use wine, the gelatine may be flavored
with wine omitting the orange and lemon.
A DAINTY DESSERT.
From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.
Take choice Seville oranges, remove carefully about one-third of the
orange, leaving a strip one-half inch wide to form a handle. From this
improvised orange basket carefully scoop all the pulp, leaving only
the empty shell. Fill this full of Charlotte Russe. This makes a
pretty dish.
TAMALES DE DULCE.
From SEÑORA DON MANUEL CHAVES, of New Mexico.
Para hacer tamales de dulce se descojo buen mais bianco y se hace
nistamal. Despues se lava muy bien de modo que no le quede nada cal y
se muele en el metate muy remolido. Despues se bate la masa en un
cajete bien batida y sepulsa en una puca de agua hasta el ver que esta
bien alsado. Cuando la masa se sube sobre el agua ya esta de punto. Se
le echa una poca de manteca y asucar y se eus pone adatro una poca de
canela molida y pasas y se enbuelven en ojas de mais, y se amarran y
ya estan listos para ser cosidos con vapor.
A CHEAP DESSERT.
From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.
Beat the whites of four eggs to a stiff froth; place them carefully in
a vessel containing a pint of boiling milk; let them remain until set,
then remove carefully to a plate. Beat the four yolks and a cup of
sugar until light; stir in half cup of sweet milk, pour slowly into
the boiling milk, stirring briskly all the while; continue stirring
and let it remain on the fire long enough to thicken, taking care that
it never boils or it will be unfit for use; flavor to suit the taste.
Place slices of any cake in dessert plates; pour the custard over
them, put a spoonful of the whites on each piece of cake and a drop of
jelly in the center of the whites.
BANANAS IN JELLY.
From MRS. GOVERNOR RICHARDS, of Montana, President State Board and
Lady Manager.
Make with boiling water one quart of strong lemonade, using only the
juice of the lemons; soak one-half box of gelatine in a small cup of
cold water; stir it into the boiling lemonade and set where it will
cool but not harden. Cut three bananas in length-wise halves and lay
them in a mould wet with cold water, cover with one-half the jelly and
put the mould on ice till jelly is set, then slice three more and pour
on remainder of jelly. Serve with cream or soft custard.
Almond Blanc Mange.
From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and
Lady Manager.
One quart of milk, one ounce of gelatine, three ounces almonds
blanched and pounded in a mortar with one tablespoon of rose water
added to prevent oiling; three-fourths cup sugar. Heat the milk to
boiling, having previously soaked the gelatine in a cup of it for an
hour, add gelatine when the milk is scalding hot, add the pounded
almond paste and stir all together ten minutes before putting in the
sugar. When the gelatine has dissolved remove the blanc mange from the
vessel of boiling water in which you have cooked it, and strain
through a thin muslin bag, pressing it well to get flavor of almonds--
there should be three or four bitter ones among them. Wet a mould with
cold water, put in the blanc mange and set in a cold place until firm.
FLOATING ISLAND.
From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.
Break six eggs into a bowl, separating the whites from four with the
yolks and whites of two; make a boiled custard, say a quart of milk,
six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
wine. Beat the whites to a stiff froth, sweetening and flavoring them
a little also. Wet a large spoon, turn it around in the beaten eggs,
take out a piece of oblong shape, and poach it in boiling milk. When
the custard is cold, pour it into a glass dish and place the poached
whites on top.
BOILED CUSTARD.
From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.
Let one quart of milk come to a boil with a piece of stick cinnamon in
it. Beat six eggs (leaving out the whites of three for the float) and
one half pint of sugar very light and pour the boiling milk into them.
Wash your kettle and return all to the stove and boil until as thick
as cream (be sure and do not boil until curdled), then act aside to
cool. Beat the whites of three eggs with three tablespoonfuls of
sugar, to which you add a little acid jelly as you beat; beat until
perfectly smooth and put on the top of your custard in spoonfuls.
SNOW BALLS.
From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.
One cup white sugar, one cup thick cream, whites of five eggs, two
teaspoonfuls baking powder, flour to make a stiff batter; bake in
small custard cups.
LEMON CUSTARD.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One lemon (juice and grated rind), one cup sugar, yolks of two eggs,
one teaspoonful butter, one-half cup water, two teaspoonfuls
cornstarch, boil water and stir in above mixture.
_Icing for top_--Whites of two eggs, two tablespoonfuls of
pulverized sugar.
ICE CREAM
Fruit Cream.
From MRS. H. F. BROWN, of Minnesota, Lady Manager.
One quart of fruit (after being put through colander); one cup of cold
water--very sweet. Add the whites of three eggs (unbeaten). Put in a
freezer and freeze as ice cream, stirring continually.
CARAMEL ICE CREAM.
From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.
Take one pint of brown sugar and _burn_ it; then add water,
making a dark brown fluid. This ought to make enough to flavor three
pints of cream. Have the cream very rich, more so than for ordinary
ice cream. Then color the cream with the caramel until it is a good
shade of brown--darker than coffee color. For this you must have your
caramel very black, as it is the quality and not the quantity of
caramel that will give the proper flavor; sweeten to taste.
TUTTI FRUTTI ICE CREAM.
From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Make one quart rich vanilla ice cream, and when partly frozen, add one
pound of candied fruit, either cherries, currants or citron.
VANILLA ICE CREAM.
From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.
Three quarts sweet cream; one quart powdered sugar; one pint sweet
milk (dissolve sugar in milk); two tablespoons extract vanilla. Pack
with equal quantities of cracked ice and rock salt. Turn slowly and
steadily.
MARASCHINO ICE CREAM.
From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.
A simple rule for Maraschino ice cream calls for one quart of cream, a
large cup of granulated sugar, six egg yolks, a cup of milk, and a
tablespoonful of gelatine, which has been soaked for two hours in four
tablespoonfuls of cold water. Let the milk come to a boil and pour it
slowly over the eggs, beat them all the while to prevent their
curdling. Then add the gelatine and finally the sugar. Beat the whole
well, strain it into the cream und add four tablespoonfuls of
Maraschino. Pack the cream in a freezer and freeze like any other.
When it is of proper consistency, remove the beater, cork up the
freezer, pack in more ice and salt, cover the whole closely with thick
newspapers and let it rest for an hour or two before it is served.
This is a most delicious cream.
CANDY
CHOCOLATE CARAMELS.
From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.
One pound white sugar; one-quarter pound chocolate; four
tablespoonfuls of molasses; one cup of sweet milk, and a piece of
butter the size of a walnut. Boil until it will harden in water.
Flavor with vanilla and pour on a buttered slab.
FUDGES.
From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.
Four cups granulated sugar; one cup cream; one cup water; one-half
cake chocolate; one-half cup butter. Cook until it just holds
together, then add two teaspoonfuls extract of vanilla and pour into
pans, not buttered. When cool enough to bear finger in, stir it until
it no longer runs. It should not grain, but be smooth. Cut into
squares.
CREAM CANDY.
From MRS. MARY PAYTON, of Oregon, Lady Manager.
Stir into the white of one egg and one tablespoonful of water sugar
(confectioner's) enough to make into molds. Press one-half walnut on
each side and place in a dry place. Dates can he used in the same way
as the nuts.
PUNCH
ROMAINE.
From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers
_With best wishes for your success, I am very sincerely yours,_
Boil together one quart of water and one pint of sugar for about half
an hour; add the juice of six good sized lemons and one orange; strain
and set away to cool. Then prepare the following: Boil together one
gill of sugar and one gill of water for eighteen minutes. While the
syrup is cooking, beat the whites of four eggs very stiff, and into
these pour the hot syrup very slowly--beating all the time, and
continue to beat a few minutes after it is all in. Set this away to
cool. Place the first mixture in the freezer and freeze by turning it
all the time for twenty minutes. Then take off the cover, remove the
beater and add one gill of sherry, two tablespoonfuls Jamaica rum and
the meringue, mixing this well with a spoon into the frozen
preparation. Cover again and set away until time to serve.
Serve in punch glasses, as a course between entreés and roast.
ROMAN PUNCH.
From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.
Three pounds pulverized sugar; three quarts of water; the juice of
eight lemons. Soak two tablespoonfuls of gelatine in a little of the
water; boil all together for a moment, then cool and strain; add one-
half pint of rum and the whites of eight eggs _without beating_.
Freeze.
KIRSCH PUNCH.
Place in a vessel half a pound of powdered sugar, with one quart of
cold water; grate in the rind of a large lemon or of two smaller ones,
squeezing in the juice of three good-sized ones, or four, if small.
Beat this thoroughly for five minutes. Taste the mixture and add more
powdered sugar if desired sweeter; then strain through a sieve into
the freezer. Stir into this two gills of Kirsch. Freeze it as you
would an ice cream. Serve in twelve punch glasses.
APRICOT SORBET.
From MRS. M. D. OWINGS, of Washington, Lady Manager.
Take twelve fine, sound apricots; wipe carefully, cut them in two,
remove the stones, and put them in a vessel with half a pound of
powdered sugar, mashing them thoroughly. Then take two ounces of
bitter almonds; peel and mash these while wet; add one gill of cold
water and one ounce of powdered sugar, mashing the whole together.
Place a muslin cloth over the vessel containing the mashed apricots
and through it press the almond mixture. Stir all this together for
four minutes; then add the juice of three lemons and a pint and a half
of cold water. Beat thoroughly, then strain through a fine sieve into
the freezer, and freeze as you do ice cream.
PINEAPPLE SHERBET.
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President
Board of Lady Managers.
One quart grated pineapple, two heaping tablespoonfuls gelatine
dissolved in hot water, one quart water, one quart sugar, juice of one
large lemon, whites of two eggs well beaten put in just before
freezing.
ORANGE WATER ICE.
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.
Eight oranges, two lemons, the grated rind of two of the oranges
boiled in a little water and then strained, two tablespoonfuls of corn
starch mixed with a little cold water; then pour boiling water on the
starch; put in the juice of oranges and lemons after straining; one
and one-half pounds sugar; add enough water to make one gallon, then
freeze.
ORANGE FRAPPÉE.
From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager.
One pint orange juice, one pint water, one pint sugar, juice of two
lemons, grated rind of two oranges, partially freeze and pack in ice
only.
BEVERAGES
EGG NOGG.
From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
One tablespoon of sugar; the yolk of one egg beaten with sugar; beat
the white separately, stiff; add four spoons of brandy to beaten yolk;
put half the white into mixture; half a glass of cream; then put the
rest of the white on top.
OUR GRANDMOTHER'S SYLLABUB.
From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.
One quart rich cream, juice and peel three lemons, one pint sherry
wine, one quart pulverized sugar. Grate the lemon peels and express
the juice, add sugar and pour over these the wine; stir until sugar is
thoroughly moistened and then slowly add the cream. When mixed take
whip-dash and with a tablespoon remove the floating bubbles which rise
to the surface. Drop the contents of your spoon into lemonade or
champagne glasses, continuing thin process until all the cream is
whipped. If the mixture becomes too thick and creamy to make bubbles,
dilute it with sweet milk. This quantity will make thirty or forty
glasses or fill a four-quart glass howl. Great care must be taken not
to dip the spoon too deeply into the mixture, the froth is what is
desired.
CLARET PUNCH.
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
Take half a gallon of good claret and a pint of old whisky and mix
them thoroughly; sweeten to taste by mixing the sugar with a little
water to dissolve it before it comes in contact with the alcohol. Take
a can of pineapple, or one fresh one, and chop fine, put juice and all
into the punch; set the whole mixture on ice and let it stand at least
three hours before using; serve some portion of the pineapple with
each glass.
BEEF TEA FOR CHILDREN.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
Use soup meat without bone cut into dice, and to every pound of meat
use one pint of cold water. Cut up the meat on a dish, not on a board,
as the latter absorbs the juices. Have the proper measure of water
beside you in a soup basin or bowl, and as you cut up the meat
sprinkle it moderately with salt and throw it into the cold water;
there let it remain for two hours, then put it all into a sauce pan
and set it on the fire. Watch carefully the first rising and skim and
secure this as it is the very essence of the beef; put it into a clean
bowl and let the beef go on boiling ten minutes, no longer; then pour
the extract through a sieve to the first skimmings; stir before using.
For older children than infants you may flavor with onion and a few
cloves.
CHAFING DISH
LOBSTER À LA NEWBURG.
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Two good-sized boiled lobsters. Pick out all the meat and cut into
one-inch pieces. Place in a chafing dish with one ounce of butter, a
pinch of salt and a very little red pepper. Cook five minutes, then
add a wine glass of Madeira. Cook about three minutes, then add the
yolks of three eggs well beaten with half a pint of sweet cream or
milk; cook until it thickens, then serve.
OMELET.
From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.
Beat four fresh eggs slightly with two tablespoonfuls of cream; season
with pepper and salt; put a tablespoonful of butter in the chafing
dish, and when very hot pour in the egg; scrape up rapidly from all
parts of the pan the cooked egg, letting the liquid portion follow the
knife. It takes from forty to sixty seconds to cook it, then slip the
knife under the left edge and fold the omelet over quickly and
lightly. Serve on a hot dish.
WELSH RAREBIT.
From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.
Take one pound of American cheese, cut up in small pieces, place in a
chafing dish and season with half a salt-spoonful of red pepper; stir
for ten minutes or until cheese is thoroughly melted; have ready six
large pieces of toast on a very hot dish; cover each slice with the
melted cheese; serve very hot as a relish.
SHRIMP À LA NEWBURG
From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.
One tablespoon butter; when hot add one tablespoon flour, four
tablespoons cream stirred together; yolks of two eggs, add salt, red
pepper and mace; bring to a scalding point, add shrimps and four
tablespoons of sherry; serve at once.
CHICKEN WITH CURRIE.
From MRS. I. L. REQUA, of California, Alternate Lady Manager.
Mix half a teacupful of butter and two tablespoonfuls of currie powder
thoroughly together and put into the chafing dish with one small onion
cut fine; stew together four minutes and then add half a teacupful of
stock or broth, half teacupful milk, salt and pepper to taste; when
this has become smooth add the chicken and stir constantly in the
sauce, stewing nine minutes; serve with rice croquettes.
FRESH MUSHROOMS À LA CRÈME.
From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.
Take a pound of fresh mushrooms, the larger the more tender; peel
carefully the thin skin from the tops and wash thoroughly; then cut
into broad strips or halves, if small, and place in a sauce pan with a
pint of cream; let them boil slowly for a half to three-quarters of an
hour, until tender; then take a little flour and a tablespoonful of
butter, rub thoroughly together and mix into the cream; do not get it
too thick; add salt and pepper and serve on hot toast. This also is
very nice served in a chafing dish. Be sure to have the water in the
under pan. Serve on toast. This makes a delicious luncheon dish.
MOCK TERRAPIN.
From MRS. MARGARET BLAINE SALISBURY, of Utah, Eighth Vice-President
Board of Lady Managers.
Put in the chafing dish the dark meat of cold chicken, turkey or
grouse, cut in small dice, with half a pint of cream or stock, and
when it comes to a boil stir in the following mixture: two tablespoons
of butter rubbed into a smooth paste with a tablespoonful of flour and
the yolks of three eggs, a teaspoonful dry mustard, a little cayenne
pepper and salt, all mixed with a little cream or stock; let simmer a
few minutes (not boil) and when ready to serve stir in a large wine-
glass of Madeira.
_Wishing you the success you deserve in the accomplishment of this
laudable project, believe me, Sincerely yours_.
CONTENTS
BREAD.
Steamed Brown Bread, MRS. VIRGINIA C. MEREDITH,
Light Bread, MRS. GOVERNOR JAMES P. EAGLE,
Franklin Gems, MRS. L. M. N. STEVENS,
Baking Powder Biscuit, MRS. ROLLIN A. EDGERTON,
French Rolls, MRS. SALLIE HOWARD BUSH,
Risen Muffins, MRS. SALLIE HOWARD BUSH,
Breakfast Rolls, MISS META TELFAIR MCLAWS,
Pocket-Book Rolls, MRS. IDA M. BALL
Potato Rolls, MRS. THEO, F. ARMSTRONG,
Graham Gems, MRS. LOUISE CAMPBELL,
Corn Cake, MISS HATTIE T. HUNDLEY,
Bachelors' Corn Pone, MRS. MARY B. P. BLACK,
Corn Bread, MRS. T. J. BUTLER,
Corn Meal Muffins, MRS. PARTHENIA P. RUE,
Baked Corn Bread, MRS. MINNA G. HOOKER,
Steamed Brown Bread, MRS. B. V. MCCONNELL,
Raised Brown Bread, MRS. ELLEN M. CHANDLER,
Boston Brown Bread, MRS. GOVERNOR JAMES P. EAGLE,
Strawberry Short Cake, MRS. GOVERNOR EDWIN C. BURLEIGH
Strawberry Short Cake, MRS. AUGUSTA TRUMAN,
Orange Short Cake, MRS. M. D. OWINGS,
Sally Lunn, MRS. MARGARET M. RATCLIFFE,
Ham Toast, MRS. ROSINE RYAN,
Oat Meal, MRS. GEORGE HOXWORTH,
Brewis, MRS. FRANCIS E. HALE,
Sandwich Dressing, MRS. MARIAM D. COOPER,
Oysters,
Bouillon,
SOUP.
Amber Soup, CARRIE V. SHUMAN,
Mock-Turtle Soup, MRS. BERIAH WILKINS,
Julienne Soup, MRS. SUSAN R. ASHLEY,
Noodle Soup, MRS. FRONA EUNICE WAIT,
Corn Soup, MRS. M. D. THATCHER,
Celery Soup, MRS. ALICE B. CASTLEMAN,
Oyster Soup, MRS. HELEN C. BRAYTON,
Bisque of Crab or Crawfish, MRS. BELLE 11. PERKINS,
Potato Puree, MRS. JAMES R. DEANE,
Asparagus Soup, MRS. LAURA P. COLEMAN,
Tomato Soup, MRS. IDA M. BALL,
Tomato Soup, MRS. E. J. P. HOWES,
Gumbo File, MRS. ANNA M. FOSDICK,
Gumbo Soup, MRS. VIRGINIA T. SMITH,
Chicken Gumbo with Oysters, MRS. ALICE B. CASTLEMAN,
Okra Soup, MISS FLORIDE CUNINGHAM,
Black Bean Soup, MRS. M. D. FOLEY,
Bean Soup, MRS. ANNE B. PATRICK,
Soup Regency, MRS. ISABELLA BEECHER HOOKER,
Pea Soup, MRS. WHITING S. CLARK,
Clam Chowder, MRS. CHARLES H. OLMSTEAD,
Clam Chowder, MISS LIDA M. RUSSELL,
FISH.
Soles or Smelts Cooked MRS. JAMES R. DEANE,
with Maitre D'Hotel Sauce,
Baked Shad, MRS. MARY R. KINDER,
Cubion, MRS. ANNA M. FOSDICK,
Cod Fish Balls, MRS. A. M. PALMER,
Salmon Croquettes, MRS. GEORGE W. LAMAR,
SHELL FISH.
Maryland Terrapins, MRS. WILLIAM REED,
Terrapin White Stew, MRS. JAMES R. DEANE,
White Stew of Terrapin, MRS. GEORGE W. LAMAR,
Terrapin Croquettes, MRS. W. W. KIMBALL,
Deviled Lobster, MRS. JOSEPH C. STRAUGHAN,
Lobster Croquettes, MRS. LOUISE L. BARTON,
Deviled Crabs, MRS. CORA L. BARTLETT,
Deviled Crabs, MRS. ANNA E. M. FARNUM,
Deviled Crabs, MISS JENNIE TORREYSON,
Soft Shell Crabs MRS. GEORGE W. LAMAR
Frog Legs MRS. ELLA RAY MILLER,
Pannee Oysters, MRS. ALICE B. CASTLEMAN,
Creamed Oysters, MRS. MIRA B. F. LADD,
"Little Pigs In Blankets," MRS. ISABELLA LANING CANDEE,
Escalloped Oysters, MISS META TELFAIR MCLAWS,
Creamed Shrimps, MRS. M. D. FOLEY,
SAUCES.
Sauce Mousseline, MRS. WILSON PATTERSON,
Tartar Sauce, MRS. MYRA BRADWELL,
Boiled Egg Sauce, MRS. JAKES R. DOOLITTLE, JR.,
MEATS.
Filet of Beef, MRS. GOVERNOR OGLESBY,
Roast Beef, MRS. MATILDA B. CARSE,
Yorkshire Pudding, MRS. HARRIET A. LUCAS,
Roulards, MRS. RALPH TRAUTMANN,
Beef Loaf, MRS. CARRINGTON MASON,
Hash MRS. ANNIE L. Y. ORFF,
Mutton Chops, MISS MARY B. HANCOCK,
Roast Lamb, MRS. ROBT. B. MITCHELL,
Lamb Chops, MRS. HESTER A. HANBACK,
Potted Tongue, MRS. FRANK H. DANIELL,
Veal Croquettes, MRS. ISABELLA BEECHER HOOKER,
Veal Croquettes, MISS KATHARINE L. MINOR,
Veal Pot Pie, MISS SUSAN W. BALL,
Casselettes de Veau, MRS. JAMES R. DEANE,
Veal Fricassee, MRS. T. J. BUTLER,
Veal Loaf, MRS. WHITING S. CLARK,
SWEETBREADS.
Sweet-Bread Croquettes, MRS. SCHUYLER COLFAX,
Sweetbreads and Oysters, SENORA TERESA A. DE SYMINGTON,
Sweetbreads and Mushrooms, MRS. P. B. WINSTON,
Sweetbreads en Coquille, MISS JENNIE TORREYSON,
Sweetbread Patties, MISS WILHELMINE REITZ,
POULTRY.
Boiled Chicken, MRS. EDWIN C. BURLEIGH
Jambolaya, MISS KATHARINE L. MINOR,
Chicken Livers, en MRS. COL. JAMES A. MULLIGAN,
Brocuhette, with Bacon,
Pollo con Arroz, SENORA DON MANUEL CHAVES,
Pollo con Tomates, SENORA DON MANUEL CHAVES,
Tamales de Chile, SENORA DON MANUEL CHAVES,
Coquilles de Voloille, MISS JOSEPHINE SHAKSPEARE,
Croquettes MRS. L. C. GILLESPIE,
Chicken Croquettes, MRS. SARAH H. BIXBY,
Curry of Chicken in Puffs, SENORA TERESA A. DE SYMINGTON,
Pilauf, MISS FLORIDE CUNNINGHAM,
Fricassee Chicken, MRS. HELEN C. BRAYTON,
A Good Roast Turkey, MRS. HELEN A. PECK,
Dressing for Turkey. MRS. W. H. FELTON,
How to Cook Chestnuts, MISS ELOISE L. ROMAN,
GAME.
Wild Duck in Maryland, MRS. WILLIAM REED,
Snipe and Woodcock Broiled MRS. RUFUS S. FROST,
on Toast,
Prairie Chicken, MRS. E. S. THOMSON,
VEGETABLES.
Vegetable Oyster, MRS. GOVERNOR BAGLEY,
Cauliflower with Tartar MRS. MYRA BRADWELL,
Sauce,
Scalloped Potatoes, MRS. BERIAH WILKINS,
Escalloped Sweet Potatoes, MRS. P. B. WINSTON,
Potato Puff, MRS. H. F. BROWN,
Potato Croquettes, MRS. FRANCES P. BURROWS,
Potatoes--Mashed, MRS. E.J.P. HOWES,
Boston Baked Beans, MRS. ELIZABETH C. LANGWORTHY,
Lima Beans, MRS. MARIAM D. COOPER,
Baked Tomatoes, MRS. GOVERNOR RICKARDS,
Baked Tomatoes, MRS. AUGUSTA TRUMAN,
Stewed Tomatoes, MISS MARY H. KROUT,
Beets, MRS. GOVERNOR JOHN M. STONE,
Parsnips--Stewed, MRS. M. R. LEE,
Stuffed Green Peppers, MRS. ALICE B. CASTLEMAN,
Corn Oysters, MRS. JOHN S. BRIGGS,
Fried Egg Plant, MRS. LILY ROSECRANS TOOLE,
Macaroni--Good, MRS. SAM S. FIFIELD
Rice as a Vegetable, MRS. CHARLES H. OLMSTEAD
Cranberries, MRS. LANA A. BATES
EGGS.
Plain Omelet with MRS. L. BRACE SHATTUCK
Eight Eggs,
Green Corn Omelet, MRS. FRANCES P. BURROWS
Omelet with Ham, MRS. NAOMI T. COMPTON
Omelet--Plain, MISS MARY E. BUSSELLE
Stuffed Eggs, MRS. RALPH TRAUTMANN
Deviled Eggs for Luncheon MRS. ISABELLA LANING CANDEE
or Picnics,
Escalloped Eggs, MRS. HELEN A. PECK
How to Take Egg, MRS. NAOMI T. COMPTON
SALAD.