Favorite Dishes

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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.

Lobster Salad, MRS. CHARLES PRICE
Chicken Salad, MRS. A. M. PALMER
Southern Chicken Salad, MRS. CHARLES J. MCCLUNG
Chicken Salad, MRS. MARGARET M. RATCLIFFE
Vegetable Salad, MRS. FLORENCE H. KIDDER
String Bean Salad, MRS. CAROLINE E. DENNIS
Excellent Potato Salad, MRS. GENEVIEVE M. GUTHRIE
Tomato Salad, MRS. MIRA B. F. LADD
Tomato Salad, MISS MARY CREASE SEARS
Cabbage Salad, MRS. THERESA J. COCHRAN
Fish Salad, MRS. MARY C. BELL
Salad Dressing, MISS LORAINE PEARCE BUCKLIN

DOUGHNUTS AND FRITTERS.

Famous Doughnuts, MISS FRANCES E. WILLARD
Raised Doughnuts, MRS. ELLEN M. CHANDLER
Doughnuts, MRS. LAURA E. HOWEY
Doughnuts, MISS ANNIE M. MAHAN
Callas, MRS. BELLE H. PERKINS
Apple Fritters, MRS. M. P. HART
Corn Fritters, MRS. E. V. MCCONNELL
Clam Fritters, MRS. SALLIE S. COTTEN
White Corn Meal Cakes MRS. SARAH S. C. ANGELL,
for Breakfast
Corn Griddle Cakes or Old MISS LILY IRENE JACKSON
Virginia Slap Jacks,
Fried Mush, MRS. GEORGE HOXWORTH
Superior Waffles, MRS. MARY B. P. BLACK
Mexican Enchiladas, MRS. FRANC LUSR ALBRIGHT

PRESERVES.

Tomato Conserve, MRS. CAROLINE E. DENNIS
Orange Marmalade, MRS. GOVERNOR OGLESBY
Compote of Apples, MRS. HATTIE E. SLADDEN
Steamed Peaches, MRS. W. NEWTON LINCH,
Quince Preserves, MRS. M. P. HART,
Watermelon Preserves, MRS. H. K. INGRAM,
Blackberry Jam, MRS. MARY S. MCNEAL,
Canned Spiced Blackberries, MRS. H. J. PETO,
Spiced Green Grapes, MRS. GEORGE A. MUMFORD,
Orange Jelly, MRS. THERESA J. COCHRAN,
Currant Jelly, MRS. M. P. H. BEESON,
Crab Apple Jelly, MRS. GENEVIEVE M. GUTHRIE,

PICKLES AND CATSUP.

Pickled Onions, MRS. HARRIET A. LUCAS,
Oil Pickles, MRS. IDA M. BALL,
Mixed Pickles, MRS. SAM. S. FIFIELD,
Cucumber Pickles, MRS. PARTHENIA P. RUE,
Green Cucumber Pickle, MRS. CORA PAYNE JACKSON,
Ripe Cucumber Pickle, MISS MARY ELLIOTT MCCANDLESS,
Gooseberry Catsup, MRS. AMEY M. STARKWEATHER,
Cabbage Pickle, MRS. CARRINGTON MASON,
Picalilly, MRS. ELLA KAY MILLER,
Sweet Pickled Peaches, MRS. NELLIE B. PLUMER,
Chow-Chow Pickles, MRS. H. K. INGRAM,
Mustard Chow-Chow, MRS. ALICE B. CASTLEMAN,
Chow-Chow, MISS MARY ELLIOTT MCCANDLESS,

CHEESE.

Cheese Fonda, MISS HATTIE T. HUNDLEY,
Cheese Sticks, MRS. MARGARET M. RATCLIFFE,

PIES.

Lemon Pie, MRS. L. M. N. STEVENS
Ideal Lemon Pie, MRS. IDA L. TURNER
Lemon Pie, MRS. VIRGINIA. C. MEREDITH
Lemon Pie, MISS LUCIA B. PEREA
Pumpkin Pie, MRS. FRANCES C. HOLLEY
Apple Custard Pie, MRS. ANNIE L. Y. ORFF
Cream Pie, MRS. M. K. LEE
Cream Pie, MRS. LOUISE CAMPBELL
Apple Pie, MRS. ALICE VINEYARD BROWN
Pie Crust, MRS. ANNIE L. Y. ORFF
Mince Meat, MRS. MARCIA LOUISE GOULD
Mince Meat, MRS. LAURA P. COLEMAN

PUDDING.

Graham Christmas Pudding, MRS. ROLLIN A. EDGERTON
Graham Pudding, MRS. GEORGE A. MUMFORD
Lady Ross Fig Pudding, MRS. WM. P. LYNDE
Alexandre Pudding, MRS. M. D. THATCHER
Plum Pudding, MRS. FLORENCE H. KIDDER
English Plum Pudding, MRS. PHOEBE M. HARTPENCE
English Plum Pudding, MRS. S. W. MCLAUGHLIN
Vegetable Plum Pudding, MISS MARY E. BUSSELER
Plum Pudding, MRS. HELEN C. BRAYTON
Christmas Plum Pudding, MRS. ALICE J. WHALEN
Cherry Pudding, MRS. LOUISE L. BARTON
Bread and Butter Pudding, MRS. NANCY HUSTON BANKS
Delicate Indian Pudding, MRS. S. W. MCLAUGHLIN
Baked Indian Pudding, MRS. MARIAN D. COOPER
Prune Roll, MRS. CLARK WARING
Prune Pudding, MRS. HATTIE E. SLADDEN
Prune Pudding, MRS. MARY S. MCNEAL
Prune Pudding, MRS. JOHN R. WILSON
Bread Pudding, MRS. KATE CANTHON MCDANIEL
Chocolate Pudding, MISS MARY B. HANCOCK
Danish Pudding, MISS MARY B. HANCOCK
Delicious Pudding, MRS. ELIZABETH C. LANGWORTHY
Suet Pudding, MRS. HELEN M. BARKER
Suet Pudding, MRS. LEANDER STONE
Queen Pudding, MRS. L. C. GILLESPIE
Steam Pudding, MRS. JOHN S. BRIGGS
Steam Pudding, MRS. CLARA L. MCADOW
Baked Huckleberry Pudding, MRS. NELLIE B. PLUMER
Minnie's Lemon Pudding, MRS. H. J. PETO
Cup Pudding, MRS. MARIE J. GASTON
Italian Roll, MRS. F. H. DANIELL
Chaperone Pudding, MRS. ANNIE L. Y. ORFF
Apple Pudding, MRS. IDA L. TURNER
Baked Apple Dumpling, MRS. SCHUYLER COLFAX
Foam Sauce, MRS. CARRINGTON MASON

CAKE.

Sponge Cake, MRS. ISABELLA BEECHER HOOKER
Sponge Cake, MRS. MARTHA A. GRIGGS
Sponge Cake, MRS. MARIE J. GASTON
North Dakota Sponge Cake, MRS. ALICE VINEYARD BROWN
Chaperone Sponge Cake, MRS. ANNIE L. Y. ORFF
New Engl'd Raised MISS FRANCES S. IVYS
Loaf Cake,
French Loaf Cake, MRS. MARTHA A. GRIGGS
Grandmother's Bread Cake, MRS. MARY C. BELL
Old Virginia Bread Cake, MRS. KATHERINE S. G. PAUL
Bread Cake, MRS. CLARA L. MCADOW
Corn Starch Cake, MRS. CLARA L. MCADOW
Exposition Orange Cake, MRS. S. E. VERDENAL
Orange Cake, MRS. FRANCES WELLES SHEPARD
Angel Food, MRS. MARY C. HARRISON
Angel Cake, MRS. DANIEL HALL
Sunshine Cake, MRS. DANIEL HALL
Election Cake, MRS. HELEN C. BRAYTON
Connecticut Election Cake, MRS. VIRGINIA T. SMITH
Almond Cream Cake, MRS. FLORA BEALL GINTY
Velvet Cake, MRS. SALLIE S. COTTEN
Caramel Cake, MRS. JAMES R. DOOLITTLE, JR.
A Caramel Cake, MRS. FRANC LUSE ALBRIGHT
Roll Jelly Cake, MRS. FLORA BEALL GINTY
Chocolate Cake, MRS. RALPH TRAUTMANN
Georgia's Cake, MRS. CLARE WARING
Chess Cake, MRS. CARRINGTON MASON
Fruit Cake, MRS. A. K. DELANEY,
English Fruit Cake, MRS. PHOEBE M. HARTPENCE,
Fruit Cake, MRS. M. P. H. BEESON,
Fruit Cake, MRS. HESTER A. HANBACK,
Sally White Cake, MRS. FLORENCE H. KIDDER,
Delicate Cake, MRS. JOHN A. LOGAN,
Delicate Cake, MRS. HARRIET T. UPTON,
White Cake, MRS. GOVERNOR JOHN M. STONE,
Walnut Cake, MRS. FRANCKS C. HOLLEY,
Nut Cake, MISS JOSEPHINE SHAKSPEARE,
Nut Cake, MRS. MINNA G. HOOKER,
Nut Cake, MRS. ALICE HOUGHTON,
Pecan Cake, MRS. RUSSELL B. HARRISON,
Cake Made with Cream, MRS. SARAH H. BIXBY,
Cream Frosting, MRS. MARY PAYTON,
Almond Icing, MRS. LANA A. BATES,
Soft Gingerbread, MRS. IDA M. BALL,
Columbian Ginger Cake, MRS. S. E. VERDENAL,
Gingerbread, MRS. SAM. S. FIFIELD,
Soft Gingerbread, MRS. MARY K. KINDER,
Loaf Ginger Cake, MRS. A. K. DELANEY,

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