Tested recipe cook book MRS. HENRY LUMPKIN WILSON, Chairman Committee on Agriculture and Horticulture. Tested Recipe COOK BOOK COMPILED BY MRS. HENRY LUMPKIN WILSON, Chairman Committee on Agriculture and Horticulture, Board of Women Managers Cotton States and International Exposition. ATLANTA, GA. "The body craveth meats and the spirit is athirst for peacefill- ness. He that hath these hath enough."—Tupper. ATLANTA: THE FOOTE & DAVIES COMPANY. 1895. ft. 9ROWN-GOU0E COLLEOTluN. copykight, 1895, By Mrs. Henry Lumpkin Wilson. PREFACE. No recipe is of value until it has been tested. Conversely, every recipe wisely endorsed is of much value. In offering to the public, therefore, these various concoctions, endorsed by names well-known throughout Georgia and the South, Mrs. Henry L. Wilson, the compiler of this little volume, and herself a recognized authority on household matters, has wrought a good work. Moreover, this enterprise, undertaken by the Chairman of the Committee on Agriculture and Horticulture, in behalf of that department, is happily appropriate. For it is the field and the garden which feed the larder and the table; and Ceres and Pomona, for all their classic names and lineage, are but the constant ministers to that homely Saxon sylla- ble which we know as cook. Believing, therefore, that this book will go forth to win a wide success, is only believing that the eternal fitness of things will be accomplished. For it is but meet that these golden recipes, coined by skilled housewives from the distant mint of farm and field, should be the emissaries to go out and gather in a return treasury of gold for their original benefactors—Agriculture and Horticulture. RECIPE FOR MAKING A HOME HAPPY. One ounce each system, frugality and industry, one ounce each gentleness, patience and forbearance, six ounces Paul's Christian charity, that covers a multitude of failures. These ingredients thoroughly kneaded with the salt of good common sense,flavored with the "graces of nature and art," music and flowers, will make a paradise of a desert, a palace of a hovel.—Mrs. S. C. Ferrell, LaGrange, Ga. (FerrelVs Gardens.) RECIPE FOR CHEERFULNESS. (The best flavor known to mortals.) Take two parts of unselfishness,add as much fresh air as can easily be obtained, stir in two hours of "beauty sleep," a silver tongue (from the tip of which all spite has been removed), and an eye that looks out on the brighter side of life. Into this mixture throw a pinch of humor and a sprinkle of the essence of romance. The result is cheerfulness warranted to stand the test of time. Where is the mental and moral kitchen which furnishes to life's table this wholesome food f—Miss Mary L. Jackson, Atlanta. RECIPES SOUPS. BEEF is the best meat to be used, and only cold water should be used at first; then if more water be used let it be hot. One of the best articles for young or old housekeepers to keep on hand is a can of good extract of beef. With a little hot water, a bowl of very rich soup can be made at a moment's notice. It requires but a spoonful of the extract for a bowl of soup; can be made in five minutes. In point of time, strength and money, it cannot be excelled. Give variety by change of flavoring, as celery, wine, catsup, and onions, etc. Bouillon.—Ten pounds of round steak, cut up in small pieces, take off all the fat; put the meat in a vessel and cover with water; let it boil ten hours, keeping meat covered with water; add one lemon, cut up, and two tablespoons bay leaves; pepper and salt to taste; strain through a thick cloth, put on the stove again. When it begins to boil add the whites of two eggs well beaten. Strain and serve. This amount will be sufficient for twelve persons.—Mrs. W. D. Grant, Atlanta. Celery Soup.—One pint of milk, one tablespoon of flour, one head of celery, one small onion and a half teaspoon of mace. Boil celery in a pint of water thirty minutes. Boil onions, milk and mace together. Mix flour with two table- spoons of milk. Cook all together ten minutes. Add the butter, and season with salt and pepper. Stirring, add a cupful of whipped cream. Serve immediately.—Mrs. Burton Smith, Atlanta. 8 Soups. gether, then add the oysters; when done add the wine, drop by drop, to prevent curdling. Dish and serve immediately. —Mrs. Wm. H. Atwood, McIntosh Co., Ga. Lenten Soup.—Wash one-fourth pound small sago in cold water, put it on the fire in three quarts cold water, with a level teaspoon of salt, as much cayenne pepper as can be held on the point of a small knife blade, a saltspoon of grated nutmeg. Stir the sago frequently to prevent burn- ing. Cook until entirely transparent, adding more water, if required. When the sago is transparent add one-fourth pound sugar and boiling water to make three quarts of soup, then put in a quart of claret, or any good domestic red wine, and stir it until dissolved. When soup is cold serve it, or ice it and serve cold..--. Mrs. James Wotton," West End." Cream Tomato Soup.—Onecan of tomatoes, one pint milk, one pint hot water, one-half teaspoon salt, one teaspoon soda, one-fourth spoon pepper. Melt in another vessel one tablespoon of butter and when hot, add one tablespoon of flour. Cook a few minutes, then add one cup of milk, slowly stirring all the time. Cook till smooth and creamy. Rub to- matoes through strainer, adding hot water slowly, then soda; put both together and add rest of milk. Let all reach boil- ing point. Serve hot.—Mrs. S. P. Callaway, LaGrange, Ga. Cream or Corn Soup.—One can grated corn, one and one- half pints hot water, one tablespoon butter, one flour, one pint hot milk, one teaspoon salt, one-fourth pepper. Melt the butter and when hot and bubbling add the flour, cook until frothy, stirring constantly. Add slowly the milk, stir and add the corn, with hot water, salt and pepper. Serve immediately.—Mrs. Harriet E. Johnson, Inman Park. 10 Oysters and Fish. they areready to serve. Use no ground spices.—Mrs. Stokes Gregory, Atlanta. Mock Oysters.—One can of corn chopped fine, two well beaten eggs, one cup milk, butter—size of an egg—salt and pepper. Thicken with a little flour and fry in hot lard.— Miss Nettie Sergeant, Atlanta. Fish a la Creme.—Take any kind of fish—boiled. Pick the fish to pieces, taking out the bones; place in a baking dish. Beat together a tablespoon of butter and a little flour. Pour on this a pint of boiling cream, stir smooth and sea- son with salt and pepper, yolks of two eggs, well beaten. Pour over the fish, grate a little cheese over the top and bake twenty minutes.—Mrs. E. T. Cook, Montgomery, Ala. Deviled Crabs.—For one dozen persons use one large can of crabs, taking care to first remove all those hard particles which maybe in it. Take three eggs, beaten separately,mix them, then stir in the crabs, one tablespoon at a time, until all of the crabs are used. Then add the juice of a half lemon, three tablespoons melted butter, one teaspoon salt and one- third spoon red pepper, two tablespoons cracker crumbs. Putin the shells and cover with cracker crumbs mixed with a little butter. Bake in hot oven a few minutes.—Mrs. Grant Wilkins, Atlanta. Hardshell Crabs.—Remove meat from four dozen hard- shelled crabs and chop up fine. Put in a saucepan one onion, cut up in small pieces, and one ounce butter. When beginning to color slightly add a dozen chopped mushrooms, a tablespoon of chopped parsley and four ounces hard crumbs, previously soaked in consomme, and then pressed almost dry, a small pinch of salt and pepper, a little cay- Oysters and Fish. 11 enne, and half a gill of tomato sauce. Mix all well together and cook for five minutes. Wash theshells and fill them with the mixture, cover with hard crumbs and a very little melted butter on top. Send to the oven and color a light brown.—Mrs. Lyden-Meekin, Baltimore, Md. Shrimps in Bell Peppers.—A soup plate of freshly-picked shrimps, cut a little (not chop), dust them with a little nutmeg and black pepper, then add to them a teacup of rich cream and a tablespoon piled with butter, then add a teacup, scant, of grated breadcrumbs (not toasted crumbs), and lastly a wineglass of sherry wine. Place in peppers that have been in cold water for two hours, sprinkle lightly with crumbs, place in a pan and bake.—Miss Mary A. Garrard, Isle of Hope. Deviled Shrimp.—One can shrimp, one can tomatoes, one tablespoon butter; red or black pepper and salt to taste. Stew tomatoes and when nearly done, season. Mince shrimp and add to tomatoes, mixing thoroughly. A half cup of to- mato catsup is an improvement. Cover the whole with cracker dust and brown on top.—Mrs. James LeConte Anderson, Macon, Ga. Baked Salmon.—Put in water to soak about two slices of stale bread, then press water out thoroughly: into the bread put one-fourth teaspoon red pepper, one-half teaspoon salt, two tablespoons of Worcestershire sauce, one table- spoon of melted butter, parsley, or celery tops, to taste. Mix all thoroughly; break into the mixture three (or more) eggs and beat up lightly. Put into this one can salmon steak and stir enough to mix thoroughly with bread, etc.; use a light touch in mixing. Place in a well-buttered pan, put a 12 Oysters and Fish. few pieces of butter over top and bake until brown.—Mrs. Julius Alexander, Atlanta. Turbot a la Creme.—Boil your fish with plenty of salt, remove bones and flake it in as large pieces as you can. Boil one quart cream, stirring into it three tablespoons fish until smooth, one large onion, a small bunch parsley, let boil five minutes, then take pa riley and onion out and add a quarter pound melted butter. Butter a deep dish; put in a layer of fish, then one of cream, then a thin layer of cheese, alternating until dish is full. Cream comes on top. Then a layer of bread crumbs and cheese. Garnish dish with parsley. Any fish free from bones can be used.—Mrs. Charles Hopkins, Atlanta. Fillet of Flounder a la Joinville.—Skin two flounders and cut the flesh from the bones with a sharp knife. There will be eight fillets, which must be rolled into eight little turbans and each fastened with a wooden toothpick. Put into the dish one ounce of butter and when it bubbles add fish. Cover closely and let them simmer a few minutes; then add a small glass of cider champagne, one small onion, a little lemon juice, three pepper corns and a pinch of salt, and simmer again till done. Remove the fish, thicken the juice with one ounce of butter well rubbed with one tablespoon flour, and strain it over the fillets. A very nice addition is to have some oysters cooked in their own juice with which to trim the fillets.—Mrs. Robert Collins, Atlanta. Steamed Salmon.—One lean salmon, four eggs beaten light, four tablespoons butter melted but not hot, one-half cup fine breadcrumbs, seasoned with pepper, salt and parsley. Chop fish fine and rub butter into it until smooth; beat the crumbs MRS. JOSEPH THOMPSON, President Board of Women Managers Cotton States and International Exposition. Meats. 13 into the eggs and season before working together. Put into a buttered mold and steam one hour. Sauce.—One cup sweet milk heated to a boil, thickened with one tablespoon corn starch and one tablespoon butter rubbed together, the liquor from salmon, one raw egg, one tablespoon of tomato catsup, a pinch of cayenne pepper and mace; add milk carefully.—Miss Marion H. May, Atlanta. Diamond Back Terrapins--Select females seven inches under bottom of shell; place alive in boiling water. When upper and lower shell easily separate, carefully remove the gall from the large lobe of the liver, by making a deep incision entirely around the gall sac to prevent its bursting. Next remove the lungs, which are under the upper portion of the back, on the top shell. Everything else is eatable. Place in a chopping dish, add cayenne pepper, salt and butter to taste. Bring to a boiling point, add heated champagne, sherry, or old Madeira. Servehot.—Mrs.FrederickF.Lyden, Baltimore. MEATS. TO SERVE WITH MEAT AND FISH. Roast beef should be served with grated horse-radish. Roast mutton with currant jelly. Boiled mutton with caper sauce. Roast pork with apple sauce. Roast lamb with mint sauce and green peas. Venison or wild duck with black currant jelly. Roast goose with apple sauce, or cranberries. Roast turkey with oyster sauce and cranberries. Roast chicken with bread sauce and apple jelly. 14 Meats. Compote of pigeon with mushroom sauce. Broiled fresh mackerel with sauce of stewed cranberries. Broiled bluefish with white cream sauce. Broiled shad with rice. Fresh salmon with green peas and cream sauce. v/ Chicken Coquille.—Boil a chicken as for salad. When taken o.ut of the pot, save a little of the stock. Cut the meat into small squares, put into a dish and cover with sherry. Put a cupful of milk to boil, then take one table- spoon of flour, one tablespoon of butter, add this to the milk. While boiling, stir constantly. Into this put mush- rooms, one cupful, a little of the stock, put chicken, mush- rooms and milk into a dish and mix thoroughly. After putting into shells sift bread crumbs on each, then put in oven and brown slightly.—Mrs. R. T. Bishop, Mont- gomery, Ala. Creole Stew.—Put into the stewpan one-half onion cut fine, one teaspoon of flour, one can of tomatoes, pepper and salt to taste, one and one-half cups water. Into this put one chicken, cut up as for frying. Sift flour lightly over the chicken, and let the whole remain for one hour (do not let it boil). Then it is ready for use, to be served with rice, which has been boiled until each grain stands alone. Serve the rice first on the plate and put the stew over it. Dinner dish.—Mrs. W. A. Hemphill, Atlanta. Stuffed Mutton Chops.—Select loin chops, cut one and one-half inches thick, and trim them closely. With a sharp- pointed knife make a pocket in each, reaching to the backbone. Fill with a forcemeat of sausage and bread crumbs, adding Meats. 15 more seasoning to taste. Fasten the mouth of the pocket with a toothpick skewer. Broil them on each side until well browned, then set into a hot oven for six minutes. To be served with the following sauce: Mix one tablespoon vinegar, one teaspoon lemon juice, one saltspoon salt, one tablespoon Worcestershire sauce, and heat over hot water. Brown one-third cup butter. Strain it into the mixture and pour at once over the chops.—Mrs. J. D. Collins, At- lanta. Tongue Croquettes.—Mix one cup of cold tongue, chopped fine; one cup of cold mashed potatoes. Put this mixture in a saucepan. Stir over the fire until the potatoes are soft. Add one unbeaten egg. Mix carefully, dip in the yellow of one egg, roll in cracker dust, make in shapes and fry in boiling lard.—Mrs. B. G. Swanson, LaGrange, Ga. Birds Dressed with Mushrooms.—Prepare the birds as if they were to be broiled. Put them in a chafing dish, or roaster with top. To a dozen birds put a cup of water. A lump of butter on each bird. A little red pepper. When half done add salt, a little flour to thicken the gravy, half a pint of port wine, tablespoon of Worcestershire sauce and the juice of one lemon. It requires about three or four hours to cook.—Mrs. Rhode W. Hill, Atlanta. Champagne Sauce for Ham.—One tablespoon of sugar, one wineglass of vinegar. Put in saucepan on fire to boil until reduced one-half. Add one quart of chicken broth, one glass sherry. Boil about five or ten minutes and it is ready to use over sliced cold boiled ham.—Miss Anna Lumpkin, Lebanon, Tenn. Meats. 17 of butter, a tablespoon of chopped parsley, a teaspoon of lemon juice and one-fourth saltspoonof salt.—Mrs. Lila P. Hull, Atlanta. Syrian Dish (Yabrah).—One pound mutton in small bits, one-half pound rice washed seven times. Mix and season to taste with pepper and salt. Take large head of cabbage, pick the leaves separately, scald thoroughly and cut away the heavy parts. Make the leaves in pieces four or five inches square, and into each piece put about a dessert spoon of the meat and roll tightly like a cigarette. Pack tightly in saucepan and cover with hot water. Let boil hard one hour. Just before removing from the fire pour in the juice of three lemons. When grape leaves can be had, use in preference to cabbage.—Miss Sophie David, Damas- cus, Syria. Lamb's Head Stew.—Take the head, skin it or scrape it, either one; then split it open and put it to boil with the liver, the lights and the heart. Let all boil until tender; then cut it up fine. If there are any bones in the pot take them out, and before you add the meat to the liquid again thicken it with a little browned flour and color it with a lit- tle burnt sugar, seasoning it with mace, cloves and allspice. Return your cut-up meat to the liquid, boil up and serve with wine and quartered lemons.—Miss Sallie L. Wylly, Darien, Ga. Stewed Kidneys with Mushrooms.—Boil your kidneys or a small calf's liver five or six hours. Let it stand until the following day, cut it into small dice and put to cook in a quart of water. Boil an hour, and just before serving sea- son high with salt, black and red pepper. Then add a pint 18 Meats. of canned mushrooms, a tablespoon of butter, a table- spoon of lemon juice, two tablespoons of rum or sherry wine and a small piece of lemon peel. Thicken with a table- spoon of corn starch mixed in a little water, and serve.— Mrs. Harry Jackson, Atlanta. Boiled Ham.—Soak the ham in water one night; then boil in water and one pint of white wine vinegar. Allow it to get cold in its own liquor; then skin, sprinkle sugar over top and bake until brown.—Mrs. Warren Akin, Cartersville, Ga. Thanksgiving Turkey.—For one plump, young turkey al- low one-half pound of bread crumbs, one-half pound of suet, a small bunch of parsley, three small onions, one and one-half pints of cream, two tablespoons of flour, seasoning, one teacup of milk, six whole tomatoes and the juice of six, one-half pound butter. After washing turkey thoroughly inside and out, and allowing it to become quite dry, dust lightly with flour. Suet, carefully shredded, must be chopped fine with parsley and onion. Add this to the bread crumbs and season with salt, pepper and a dash of nutmeg. This mixture must be moistened with one pint of cream and mixed up into balls an inch or more in cir- cumference. Use tomatoes that have been put up whole and proceed to fill the turkey with tomatoes, alternating with one ball, until quite full. Into a saucepan put the juice of the other six tomatoes, one-half pound of butter, seasoning and a teaspoon of flour, and allow to simmer slowly until it thickens. When the turkey is first basted, throw the whole of the sauce well over it, continuing to baste the fowl until brown and crisp. The gravy is made by pouring balance of cream and milk into the dripping, 20 Meats. each, size of a silver quarter. With an orange spoon careful- ly remove the cores and insides, having an even thickness of an inch next to the skin. Have one pint of cold duck (chick- en or veal may be used) chopped fine with boiled brains of a calf. For every pint of this meat allow a half pint of rich milk, tablespoon of butter, two tablespoons of flour, table- spoon of chopped parsley, a little grated nutmeg, a dash of cayenne. Put the milk on to boil. Thicken it with the but- ter and flour, rub together, take from the fire, mix and cream, adding the meat. Fill the apple shell with this mix- ture. Sprinkle bread on top of opening, small piece on each. Bake until well done, but not too soft. Garnish with pars- ley. Serve with bread sticks as a course, luncheon, or tea.— Mrs. A. J. Orme, Atlanta. Roast Pigeons.—Select large fat birds just ready to fly. Dress birds for stuffing. For twelve birds take one-half a loaf of light bread, moisten with sweet milk, add a quarter of a pound of butter, red and black pepper and salt to taste. Cut fine a small box of truffles and add to dressing. Stuff the birds with this and put them to roast, keeping them constantly basted with a sauce made of one-half cup Wor- cestershire and nearly one-half pound butter. Cook for about an hour or longer. These are delightful for either dinner or supper.—Mrs. Annie Tarver Hobbs, Albany, Ga. Sauce for Roast Lamb and Mutton.—Two tablespoons Worcestershire sauce, two of wine, four of vinegar, small pieces of butter, mustard, pepper and salt to taste; add a small quantity of lamb gravy, warm until the butter melts. —Miss Delphine Force, St. Louis, Mo. MRS. LOULIE M. GORDON, Representative at Large and Chairman Committee on Woman's Congresses. X" Meats. 21 Chicken Terrapin.—Cream together one tablespoon of but- ter and flour. Put in a saucepan with a large cupful of cream or milk. When it comes to a boil, stir in one-half can of mushrooms cut in quarters; then a soup plate of minced turkey or chicken. Season with nutmeg, cayenne pepper, salt, and lastly, a large claret glass of sherry. Serve either in pastry shells or brown twenty minutes in a baking dish. —Mrs. Billups Phinizy, Augusta, Ga. , Chicken Croquettes.—One pint of very finely-chopped chick- en, four eggs boiled hard, with a little onion and a little parsley mixed with the chicken, pinch of salt and pepper, two tablespoons of tomato sauce, butter size of an egg, one- half cup of sweet milk or a beaten raw egg. Mold them in a wine glass; then roll them in beaten egg, and then in cracker dust. Fry in a deep vessel in very hot lard.—Mrs. William Rawson, Atlanta. Stuffed Ham.—Boil your ham until done, remove the skin and with a sharp knife make incisions in it to the bone, lengthways of the ham. Then make dressing of light bread soaked in milk, one onion, a little butter, celery seed, red and black pepper. Mix thoroughly and stuff the incisions you have made in ham. Grate cracker crumbs over the ham, return to the oven and let brown.—Mrs. Marion Lumpkin Wilson. Marrow Fritters.—(Served with Beefsteak.) Get from the butcher several pieces of marrow in as large pieces as pos- sible. Boil them in a shallow pan, a little salt, for a min- ute. Drain away the water very carefully, add a good pinch of pepper and a teaspoon of chopped parsley. Let the batter be stiff and drop by spoonfuls into boiling 24 Meats. Set upon the back of the stove and let simmer for twenty- four hours. Take the head from the pot, place on a dish and carefully remove all the bone and the brains. Put the latter into a bowl and set aside for soup. Chop the meat rather fine, and season with a half teaspoon ground allspice; cayenne pepper and salt to taste. Put into a baking pan and set into the oven until nicely browned. Serve on a flat dish garnished with thin slices of lemon; pour over meat one or two wineglasses of good sherry and serve hot.— Mrs. Henry Boylston, Atlanta. Coquille de Volaille.—Boil until tender, two chickens, then remove the rice and mince fine the white meat and place in a porcelain kettle with one tablespoon of chop- ped parsley, one and one-half tablespoons of butter, one can of mushrooms chopped fine, and one-half can truf- fles chopped very fine, (mushrooms and truffles should be tender), stir gently for thirty minutes, then add three- fourths of a pint of sweet cream, pepper and salt to your taste. When nearly ready to boil stir in one-half a teacup sweet cream (into which you have mixed two tablespoons of flour); this should thicken the coquille. But the art of making them a success is not to make them too dry nor too thin. Have ready one dozen silver or porcelain shells, fill with the coquille mixture; sprinkle over the top toasted bread crumbs. Put in the oven for ten minutes to brown. Serve very hot. As an entree, it is unsurpassed. A wineglass of sherry added just before placing in the shells is an improve- ment, but not a necessity.—Mrs. Jno. P. Richardson, New Orleans, La. 26 Pickles. simmer in a preserving kettle, for three or four hours, oc- casionally stirring and skimming it. When cooked down quite thick, take out the red pepper, and it is ready for use. Bottle when cold.—Miss M. J. Green, Atlanta. Chili Sauce.—One quart peeled, ripe tomatoes, two tea- cups sugar, five of vinegar, two of onions, three small pods of green peppers, with seed removed; chop all fine; two tablespoons of mixed spices, beaten fine. Mix and cook thick.—Mrs. R. L. Palmer, Atlanta. Artichoke Pickles.—To one gallon best cider vinegar add three-fourths teacup white sugar, eight medium onions, cut fine, two cloves of garlic, cut fine, one-third teacup white ground pepper, two tablespoons of powdered horse-radish, two of celery seed, two of turmeric; salt to taste. Scrape artichokes well, and pour prepared vinegar over them. Tie up carefully—Mrs. T. H. Bell, Atlanta. Picklelily.—One peck small green tomatoes; slice and put them in salt for twenty-four hours. Then take one-fourth pound white mustard seed, four tablespoons of ground mus- tard, three of black pepper in grains, two ounces ground black pepper, one ounce cloves, one ounce mace, four nut- megs (pulverize large spices), twelve large onions sliced ; put layers of tomatoes, onions and spices in kettle, cover with vinegar, and cook slowly for three hours. Stir constantly. —Mrs. W. A. Bass, Atlanta. Sweet Pickled Beets.—Boil the beets in a porcelain kettle until tender, place them in cold water and remove the skin. Cut in any desirably shaped slices and put in glass jars. Make S3rrup of vinegar and sugar in proportion of one and one-half pint of sugar to one quart of vinegar, one teaspoon Pickles. 27 of ground cloves, tied in a cloth, pour boiling hot over beets and seal.—Mrs. S. K. Linscott, Holton, Kansas. Green Pepper Mangoes.—Take the cap off the stem end of the pod with a pair of scissors; scrape out the seed. Lav the pods in weak salt and water for one hour. Take well-headed cabbage; chop very fine. To every quart add one table- spoon of salt, one of ground pepper, two of white mustard seed, one teaspoon of ground mustard. Mix this well. Chop fine a small quantity of horse-radish. Drain the pep- pers, stuff with the mixture, replace the caps and tie secure- ly. Pack in jar with the small end down and pour over cold vinegar. Spices and sugar can be used if preferred. Will be ready for use in three weeks.—Mrs. Frank P. Rice, Atlanta. Peach Mangoes.—Select firm, large peaches and with a sharp knife cut in half. Cut out the stone, replace the pieces and tie them together. Have ready a sufficient quan- tity of chopped cabbage and onions which has been covered with salt and water the day before. Throw the first into cold water and then season with white mustard and celery seed. Fill the peaches and tiethem again. To one gallon of vinegar put three pounds of granulated sugar, spice to taste, two tablespoons of mustard which has been mixed with cold vinegar, and two of turmeric. When this is at boiling point throw in the fruit and allow it to remain five minutes. Put away in jars while hot.—Mrs. Wm. B. Lowe, Atlanta. Pickled Figs.—Pick the figs with the stems on them when they are swelling to ripen. Soak ten or twelve hours in brine, get good apple vinegar, add three pounds of brown 28 Pickles. sugar to every gallon of vinegar, with such spices as you prefer, cloves, allspice, cinnamon and black pepper. Put the vinegar, spices and sugar on (sufficient vinegar to cover the figs) in a kettle and when it begins to simmer (wash the figs clean of all salt) put the figs in and let them get boiling hot, take them out and boil the vinegar down some, then pour over the figs boiling hot. They will be ready for use in eight days.—Miss Lucy Hatchett, Montgomery, Ala. Chili Sauce.—Twenty-four ripe tomatoes, scald, skin and slice; also eight onions, six green peppers, eight table- spoons of salt, eight of sugar, one of cinnamon, one of all- spice, one of nutmeg, one of cloves. When it has boiled three hours and is quite thick, add eight teacups of vinegar and one tablespoon of celery seed. Seal while hot.—Mrs. Mary R. K. Fowlkes, Selma, Ala. Watermelon Rind Pickle.—After cutting the rind in any shape you fancy, soak twelve hours in lime water, made by dissolving two handfuls of lime in three gallons of water, change from bottom to top twice. Next scald in alum wa- ter. Then put in preserving kettle and cover with water, boil half an hour. Take out rind and plunge in cold water, repeating the process six times. Then boil in ginger tea half an hour. To make syrup—eight pounds of rind, five of sugar, three pints vinegar, two tablespoons of spice, one of mace and two of cinnamon. Put spices in muslin bag and boil with rind till tender. This is a splendid recipe and will repay for trouble.—Mrs. Daniel Chandler Jones, Atlanta. Ax-Jar Pickles.—To each gallon of vinegar add one ounce nutmeg grated, one ounce mace, one ounce allspice, one ounce cloves, one ounce ginger, one ounce turmeric, one-half MRS. ALBERT H. COX, Auditor and Chairman Committee on Household Economics. 32 Vegetables. sherry (or goblet of claret), parmassone cheese one-half pound. Break suet in small pieces and put in large kettle; slice onions and fry brown, add butter. Take meat (which should be well skewered), and place in mixture, turn- ing over and about till well browned. Add tomatoes, cover close and simmer slowly eight hours; remove meat and strain gravy through colander. Add wine. Boil two and one-half pounds smallest macaroni twenty minutes in plenty of salt water, strain through colander. Place in tureen, sprinkle with grated cheese, pour gravy over and mix well.—Mrs. E. A. Angier, Atlanta. Potato Souffles.—Boil four good-sized potatoes, mash and pass through a sieve. Scald in a clean saucepan half teacup sweet milk and tablespoon of butter; add to the potato with a little salt and white pepper, and beat to a cream. Add one at a time the yolks of four eggs, beating thoroughly, drop a pinch of salt into the whites an d beat them to a stiff froth. Add them to the mixture, beating as little as possible. Have ready a buttered baking dish large enough to let the souffle rise without running over; bake twenty minutes in a brisk oven. Serve at once in the dish it was baked in. It should be eaten with meats that have gravies.—Mrs. Wm. T. Wilson, Murfreesboro, Tenn. Potato Souffles.—Bake the potatoes till done, then cut a piece off large enough to allow the inside scooped out; mix with a large piece of butter, cream, pepper, and salt. To every two potatoes one egg will be required. Mix the yolks well with the potatoes, whip the whites to a strong froth, and lightly stir in, then fill the skins, put them into the oven and bake a light brown. If properly made they Salads; 83 are extremely light, and are always liked.—Mrs. M. J. Speer, Atlanta. Vol au Vent of Asparagus.—Make a puff paste with % pound butter, 1 pound of flour, proceeding as usual; keep the pastry very cool always. Roll out an inch in thickness. May be made any shape. Cut around the pastry with a sharp knife wet in hot water, trace a small oval on the pastry an inch and a half from the edge and bake the vol au vent about thirty minutes in a hot oven. Should be a deli- cate brown. Have your asparagus stewed and seasoned with butter, cream, pepper and salt, and fill while hot. Serve with a cream sauce immediately.—Mrs. Joseph Thompson, Atlanta. SALADS. Columbian Salad Cream.—One-half pint thick sweet cream, 2 hard-boiled eggs, 1 tablespoon of vinegar, 1 lemon, 3 table- spoons Durkee's salad dressing, 1 pinch sugar, dry mustard and red pepper, each the size of an English pea, salt to taste, making the mixture when finished a little more salt than you would think necessary, so as to prevent having to use extra salt on all of the different articles dressed with the cream. This quantity is sufficient for five people. Make in a soup plate with wooden or silver spoon, rub smooth, and gradually moisten into a paste, with a few drops of the cream, the mustard, pepper and sugar; then add the Durkee's salad dressing, thoroughly mixing it all. To this add the yolks of the eggs which have been in another plate, rubbed perfectly smooth, removing any small pieces which 34 Salads. cannot be mashed. Now, add the cream, stirring as little as can be to mix it in, being careful to move the spoon backward and forward, then crossways from each side, be- cause a constant movement around one way has a ten- dency to cause cream to go to butter. Stir in the vinegar, then the strained lemon juice, and lastly the salt. Now slice the whites of the eggs into rings and drop in, and put the mixture on he till wanted. This cream is a delightful adjunct to a picnic dinner, and is invaluable to a house- keeper because of its varied uses. For chicken salad, prepare your meat, add to it cut up celery and the heart of headed up lettuce, and put in the refrigerator; just before serving, toss the meat up with enough of the cream, and serve in lettuce leaves. With tomatoes, slice carefully of uniform thickness on a towel, place when drained, with a silver knife on a platter, and set directly on ice when wanted; serve in small sauce plates, with the cream put in before the toma- toes are put in. For sardines, on a long platter make cra- dles of two curled lettuce leaves, lay three sardines that have been rinsed off with vinegar in each cradle, pour over them some of the cream, and on the center of each put a thin slice of hard-boiled egg, just before serving. Canned turkey and fresh or pickled shrimp make a fine salad by adding to them a few chopped hard-boiled eggs, some lettuce heart and shredded celery, dressing with the cream, and setting on ice till wanted. The Columbian cream is a perfect dressing for chilled lettuce, and delightful lettuce sandwiches are made by dipping the leaves, which have been made brittle by contact with ice, in the thick cream, and placing between thin freshly cut home-made light bread; and lastly, in the absence of Salads. 35 anything to dress with it, it has been pronounced "good enough" simply spread on home-made light bread.—Mrs. Richard Grubb, Darien, McIntosh County, Ga. Stuffed Peppers.—Gather large bell peppers, open them at the sides, leaving the stems, but taking out all the seeds. Soak them in ice water two or three hours. Take a quart of shrimps, chop them up fine with bread crumbs, a table- spoon of butter, a cup of sweet milk; stuff the peppers with this mixture, then put in a pan and cook slowly.— Mrs. Robert Rutherford, Houston, Tex. French Mayonnaise--The yolks of 6 raw eggs—beat very light and add very slowly (drop by drop) a goblet of best olive oil, beat until it becomes as thick as mush; boil 6 eggs, mash the yolks and mix with a teacup of weak vine- gar, an even tablespoon of mustard salt, one of red pepper, one of sugar, one of salt; mix all well together. Put on fire a clean skillet, melt a piece of butter size of walnut, pour into the pan all of the above (both raw and cooked egg mixture), and stirring carefully, let it come to a brisk boil, and thicken slightly. Remove and place in glass jar. —Mrs. H. C. White, Athens, Ga. Chicken Salad Dressing.—Four eggs boiled hard, mash u yolks fine, two teaspoons of mustard, a pinch of red pepper, a little piece of butter, 2 tablespoons of sweet oil; then stir. Mix 2 tablespoons of vinegar, last 2 spoons of cream; if sour just as good. Put in a cool place to get thicker.—Mrs. G. W. L. Powell, Atlanta. Salad Dressings-A most delicious salad dressing for let- tuce and tomatoes.—2 eggs, 2 tablespoons of Durkee's salad dressing, 1 teaspoon of salt, 2 teaspoons of sugar, % 36 Salads. glass of thick cream. Boil the eggs hard; take yolks and rub with 1 tablespoon of the Durkee's dressing until it is perfectly smooth, then add the salt, sugar, black pepper and the whites of the eggs finely chopped or mashed, then add the other tablespoon of Durkee's salad dressing, and lastly, the Y2 glass of cream.—Mrs. W. R. Hammond, Atlanta. Salad in Jelly.—First make the plain lemon jelly, not using quite the amount of sugar. Fill bottom of salad dish with a little of the jelly, and set on ice. When hard, set in the salad dish, on top of the jelly, a bowl large enough to hold the desired amount of salad, and fill bowl with ice; pour jelly around until almost reaching the top of bowl. When the jelly is hard remove ice from the bowl and fill with warm water for a moment only; then remove bowl from jelly, being careful not to break the jelly. Make any of the ordinary salads, such as chicken, veal, lobster, shrimp, or nice red tomatoes sliced with a little green, as celery, lettuce, etc., mixed through, here and there. Place salad in the space leftin the jelly, and cover salad with re- maining jelly. After it has become a little hard, set aside in ice box. When wanted set dish in warm water a mo- ment and turn salad on a platter. Have a mayonnaise dressing ready to serve with salad. Remember in making this salad the bottom of dish will be the top, when turned out.—Adeline Miller, Atlanta. Dressing for Meat op Fish Salads.—Beat the yolks of 4 eggs with 3 tablespoons of olive oil, thoroughly, then add 8 tablespoons of vinegar, 2 of French mustard, butter the size of a small egg, 2 teaspoons salt, 1 of ground pepper, 1 of sugar, 2 of celery seed. Put all of these ingredients in a MRS. WILLIAM A. HEMPHILL, Chairman Committee on Professional Work of Women. /' Salads. 37 double vessel and cook like custard. When it begins to thicken, stir in the whites of the 4 eggs beaten to a stiff froth. When cold and just before pouring over salad, add Yi teacup thick cream. Of course, if it is celery salad, or the celery stalk is used, omit the celery seed.—Mrs. Chas. A. Collier, Atlanta. Mayonnaise Dressing.—To the yolk of 1 egg, add M, of a teaspoon of mustard and V2 teaspoon of salt. Stir with a fork till thoroughly mixed. Add a few drops of olive oil, and stir till it is all worked in, before adding more oil; con- tinue to add oil, a little at a time; when it becomes too thick to mix easily, stir in a little vinegar, and proceed as before. The quantity of oil added may be gradually in- creased. If too much is added at a time, the mixture will look thin and curdle. If this occurs put the plate on the fire, and stir hard; if this does not "bring" back the only way is to begin again with fresh ingredients and after it is well started, stir in the old. Have the eggs and oil cold and with a little care it will not curdle. 1 egg will absorb about 1/2 pint of oil. When finished the dressing should be the color of boiled custard and much thicker. Be careful to keep in a cool place until ready to use.—Mrs. James O'Neill, Atlanta. Tomato Salad (Cone Shaped).—Five crisp, curly lettuce leaves for the base. Then 3 slices of tomato, with a small lettuce leaf filled with mayonnaise dressing for the apex. This arranged on a small plate makes a very attractive ap- pearance on the table and is very appetizing besides.—Mrs. S. K. Linscott, Holton, Kansas. 38 Salads. y Slaw.—To 1 beaten egg add 2 tablespoons of sugar, a level teaspoon of flour, a heaping one of mustard, a table- spoon of butter and a cup of vinegar. Put into a stew pan, and when hot, add 1 quart of finely-shredded cabbage, with a little salt sprinkled over it. Stew 5 minutes. To be eaten hot or cold.—Mrs. J. P. Thornton, LaGrange, Ga. Asparagus Salad.—Peel the tops of 1 quart of asparagus, and boil in salt and water until thoroughly done. Put on ice until ready for use. Mix 3 tablespoonfuls of olive oil, 1 of vinegar, ^4 teaspoon of salt, one-tenth of pepper, and pour over asparagus just before serving. Garnish dish with curled parsley.—Mrs. Mary W. Johnson, Atlanta. Shrimp Peppers.—Pick your shrimp after being boiled with salt. Two or three large spoons of pounded crackers or stale bread crumbs, a large spoon of butter, pepper, black and red, and a little nutmeg. Mix well together. Core as many bell peppers as your mixture will fill, wetting them well with juice squeezed from the heads of the shrimp, and wine. If your shrimp is not fresh boiled, or you use canned shrimp, you must use more butter and wine or they will be too dry. Just bake enough to thoroughly heat through.—Mrs. J. Gadsden King, Atlanta. Creamy Omelet.—Beat the yolks of four eggs, just a lit- tle, with a silver spoon; for each egg add a tablespoon of cream; season lightly with salt and pepper; stir in the whites of the eggs, beaten less than for cake. Have the omelet pan clean, smooth and hot. Put in a generous tablespoon of butter, and just as soon as it melts (be care- ful not to scorch it), turn in the mixture and at once begin to shake the pan with regular motion. While the top is Bread. 41 sugar, a pinch of salt. Sift this into the eggs, 1 tablespoon of condensed milk in % cup of water. Mix into the flour 1 teaspoon of melted butter. Do not have the batter too stiff, pour in muffin pans very hot and well greased. Bake in a quick oven. The amount will make 8 or 10 muffins.—Mrs. Augusta Moore, Atlanta. Dixie Waffles.—One pint buttermilk, 1 pint of flour, 1 egg, V2 cup melted lard, salt to taste. Break the egg into a bowl, beat very light with egg-whip, stir in the melted lard, then add the flour and milk alternately, beat thoroughly. Add cold water until a thin batter; now sift in 1 teaspoon of soda, and bake quickly in hot waffle irons, well greased the first time, not necessary afterwards.—Mrs. Alex. M. Wal- lace, Atlanta. NastuPtium Sandwiches.—Cut some white or brown bread very thin, and spread with the most delicate fresh butter. Then pick some nasturtiums, choosing the young- est and most perfect in form and color. Separate the petals, lay them between 2 pieces of the wafered bread and butter, and add a sprinkling of salt and white pepper. The crimson petals should peep out between the edges of the bread.—Mrs. Dallas Albert, Pittsburg, Pa. Non de Scripts.—Mix 1 pint of flour with the yolks of 6 eggs and a pinch of salt; work until the dough is perfectly smooth, roll out as thin as a wafer, and cut into 3-inch squares. Fold these squares together and slash up for 2 inches, then drop into boiling lard. They fry into all sorts of shapes and make a beautiful dish. Pile them on a plat- ter or cake basket and sprinkle powdered sugar over them. —Mrs. A. W. Calhoun, Atlanta. Bread. 48 Add to this the whites and yolks of eggs, beaten separately, until light; sift the flour, salt, and baking powder to- gether; pour in on the mixture of sugar, butter and eggs. Mix very lightly, but do not stir. Add to the milk, mix in lightly, pour in greased muffin pans, bake about fifteen min- utes. The delicacy of this muffin depends up on its lightness. —Mrs. Edward Herbert Barnes, Atlanta. Zephyr Wafers.—One cup of flour, 1 cup of sweet milk, but- ter size of small egg, salt to suit taste. The batter must be smooth, and must be baked in zephyr wafer molds.—Mrs. J. G. Truitt, LaGrange, Ga. Yeast Muffins-.One pint flour, 1 cup sweet milk, 1 table- spoon butter, 1 egg, *4 yeast cake. Beat egg, sugar, and butter together; add flour gradually until it makes a stiff batter. Just before putting in muffin rings, stir in 1 tea- spoon of soda. When made up about 5 p. m., will be ready for tea. Bake in a hot oven.—Mrs. F. M. Farley, Atlanta. Split Rolls.—One quart of flour, 1 egg beaten with a table- spoon even full of sugar; dissolve Y2 cake of compressed yeast in a tumbler of warm water, stir well and pour it to the egg; sift the flour into a tray. Rub 1 tablespoon of lard or butter into the flour; mix and work until the dough is smooth. Set in a warm place to rise. When light, work over, and roll about half inch thick, butter the top evenly, fold together and cut with ordinary biscuit cutter; place in buttered pan to rise half hour. Place them in pan so as not to touch each other. Bake quickly and serve hot.—Mrs. James R. DuBose, Asheville, N. C. Sally Lunn.—Two eggs, 1 teacup of lukewarm milk, butter size of a hen's egg, teaspoon of salt, 2 teaspoons of sugar, 44 Bread. 1 dessert spoon of potato yeast, heaping pint flour. Beat the eggs separately; stir the sugar well into the yolks; add the whites, then the milk, the butter melted and cooled, the yeast and flour. Set this to rise, in winter, at 10 o'clock for 7 o'clock tea. At 4 o'clock, put in a cake mold for a second rising. No additional flour is needed then. It should be a batter at first that will drop from your spoon about as hominy would. This baked as muffins is excel- lent. They require less time for a second rising.—Mrs. W. T. Newman, Atlanta. Corn Bread.—Take about 2 teacups of hominy, and while hot mix with it 1 very large spoon of butter; beat 4 eggs very light, and stir them into the hominy; next add about 1 pint of milk, gradually stirred in, and lastly 1 pint of corn meal. The batter should be of the consistency of a rich boiled custard; if thicker, add a little more milk. Bake with a good deal of heat at the bottom of the oven, so as to allow it to rise. The pan in which it is baked ought to be a deep one, to allow space for rising. It has the appear- ance, when cooked, of a baked batter pudding, and when rich and well mixed, it has almost the delicacy of a baked custard.—Mrs. A. V. Heard, LaGrange, Ga. Bops.—One pint of rice flour, 3 eggs, 1 spoon of butter, and Y2 pint of milk. Mix and beat well, and bake like cake. It is a delightful breakfast bread.—Miss M. P. Green, Atlanta. RiceCakes.—6 eggs, 1 cup boiled rice, 1 pint sweet milk, 1 cup cold water, salt, flour to make a batter, 1 teaspoon of yeast powder.—Mrs. J. W. Fears, Atlanta. Boston Corn Cakes.—Two cups of meal, 1 of flour, % of a cup of sugar, 2 eggs, 2 heaping teaspoons of baking pow- MRS. HUGH HAGAN, Chairman Committee on Ways and Means. Bread. 45 der, 2Y2 cups of milk, and a little salt. Bake in gem pans. —Mrs. Edward E. Sanger, Atlanta. Sally Lunn.—Threeeggs beaten well together, % of a teacup of sugar, % of a teacup of melted butter, flour to make real stiff batter, some thicker than cake batter, 4 table- spoons of sweet milk, 1%spoons of baking powder (heaped). Bake in a slow oven. It does not take long to bake. Try it with a straw. Grease the pan well.—Miss Jennie Inman, Atlanta. My Premium Crackers.—Two pints sifted flour, 1 table- spoon of lard, rubbed well together; make into a very stiff V dough, with 1 teacup of cold water, in which has been dis- solved 1 teaspoon of salt. Beat until smooth and divide into four equal parts; roll each piece until twelve inches square, cut into three-inch squares, stick with a fork; line the bottom of a pan with white paper, greased slightly. Put in the crackers and bake three or four minutes in a quick oven.—Miss Annie Dennis, Talbotton, Ga. Sally Lunn.—Mix together 1 pint of sifted flour, 2 tea- spoons of Royal baking powder, 2 tablespoons of sugar, Y2 teaspoon of salt. Beat the yolks of 2 eggs; add to them Y2 cup of sweet milk, measure scant % cup of butter. Put the two mixtures together, and lightly beating them with spoon, add the whites of the eggs beaten to stiff froth. Bake in hot oven twenty minutes.—Mrs. John W. Hurt, Atlanta. Corn Meal Cakes.—One teacup sweet milk, 1 egg, 3 table- spoons of meal, and a little salt. The batter should be the consistency of cream. Bake on a very hot griddle.—Mrs. Maria Cole, Inman Park. 46 Bread. Sally Lunn.—One quart flour, 1 egg, 1 yeast cake, lard size of small hen egg, dessert spoon of sugar. Beat the yolks of eggs with the sugar and lard; dissolve the yeast cake in *4 teacup of tepid water and add; then the sifted flour and 1 teaspoon of salt, and make a very stiff batter with a little lukewarm boiled milk. Set by the fire to rise. In three or four hours, work and make out in a pan, one layer at the bottom, greased with a little lard, and the other layer on top of that. Set to rise and then bake.—Mrs. A. H. Colquitt, Edgewood, Ga. Beaten Biscuit.—One pound of flour, 4 ounces of lard, V2 teacup of sweet milk, 2 teaspoons of salt. If too stiff, add a little cold water. Beat until the dough is soft and blis- ters. Stick and cook.—Mrs. Bishop Paine, Aberdeen, Miss. Gate City Corn Bread.—One and a half large cups corn meal, 3 large cups flour, % large cup butter, 1 large cup sugar, 1 pint milk, 2% teaspoons baking powder.—Mrs. Charlie Tift, Albany, Ga. Light Bread.—Boil 1 quart of morning's milk, remove from the fire and stir until lukewarm, add 1 tablespoon of fine salt and 2 tablespoons of sugar. Then add flour enough to make stiff batter. Put in a warm place until it rises. Add flour enough to make into a stiff dough. Let it rise again and bake brown.—Mrs. D. S. Porter, Flowery Branch, Ga. Rice Bread.—Boil 1 pint of rice till soft, then mix it with 1 quart rice or wheat flour. When cool add % teacup of yeast, a little salt, and milk enough to make it of the consistency of light bread. Knead lightly.—Mrs. Abbie R. Hopkins, McIntosh Co., Ga. 48 Cake. over with cocoanut; trim with grapes and bananas.—Miss Annie Ligon, Columbus, Ga. White Fruit Cake.—Sugar 1 pound, butter % pound, eggs whites of 16, cocoanuts 2 large, almonds 1 pound, citron 2 pounds. Flour the fruit well so that it will not settle to the bottom of cake.—Mrs. M. A. Abrahams, LaGrange, Ga. Black Fruit Cake.—One pound butter, 1 pound flour, 1 pound dark brown sugar, 2 eggs, 3 pounds seedless raisins, 1 pound currants, 1 pound citron, 1 ounce ground cinnamon, 1 ounce of spice, 1 ounce of cloves, 1 tumbler of wine, 1 tumbler of whisky, % pound of dried figs.—Mrs. A. L. Hull, Athens, Ga. Superior Sponge Cake.—Beat thoroughly the yolks of 6 eggs with 2 tablespoons of cold water; add slowly 2 cups of sugar, beating with egg-whip until frothy and white; then stir in the beaten whites of 6 eggs, 3 cups of sifted flour; lastly 2 teaspoons of baking powder dissolved in V6 cup of cold water. Flavor with lemon.—Mrs. John L. Cowles, Athens, Ga. Tea Cakes.—Two pounds flour, 1 pound sugar, % pound of butter, Y 2 cup milk, 1 teaspoon of soda, 2 of cream tar- tar, 6 eggs. Knead the dough very soft.—Miss Jennie English, Atlanta. Silver Cake.—Whites of 7 eggs, 1 cup butter, 2 cups sugar, 4 cups flour, 1 cup sweet milk, 2 teaspoons of bak- ing powder. Cream butter and sugar, add the milk; then alternate with the flour and beaten whites of eggs. Sift the powder in the flour previous to mixing. Lemon Cheese Filling for Cake: Yolks of 3 eggs, juice and grated rind of Cake. 49 2 lemons, lgpound of butter, % pound of sugar. Put on fire and stir till cooked rather stiff, then stir in whites, beaten to a stiff froth; boil a few minutes, then take off and stir till cool. Use any cake batter preferred.—Mrs. W. C. King, Atlanta. Black Fruit Cake.—Twelve eggs, 1 pound sugar, 1 pound flour, 1 pound of butter, 1 cup molasses, 1 tumbler of brandy, 1 teaspoon soda, 1 tablespoon of nutmeg, cinna- mon, cloves, 1 teaspoon of allspice, 2 pounds raisins, 2 pounds currants, 1 pound citron, % pound almonds, a few dates and figs; about 3 figs and % dozen dates. If you prefer, you can use more raisins and less currants. Flour the fruit well by using half the flour and about 1 ounce more. I brown half of my flour to make it black. Stir the soda in the molasses. Mix as you would in pound cake batter.—Mrs. Thomas Clarke, Atlanta. Cake with Apple Filling.—Three eggs well beaten, 3 cups flour .sifted with 2 teaspoons of baking powder, 1%cups of white sugar, 1% cups butter, % cup of sweet milk. Filling: k 3 apples, % cup of sugar, 1 egg well beaten, juice and rind of 1 lemon. Mix all and stir constantly while cook- ing; then cool and place between layers of cake.—Mrs. Bulow Campbell, Atlanta. Boiled Sugar Sponge Cake.—One pound sugar, Y2 pound flour, 7 eggs, 1 tablespoon vanilla. Boil the sugar in 5 ta- blespoons of water for a few minutes. Beat the eggs sep- arately. Sift the flour twice, first warming it slightly. Stir the mixture gently, adding the flour last. Bake twenty minutes— Mrs. S. T. Davis, Federalsburg, Md. 50 Cake. y Tutti Frutti Cake.—Whites of 8 eggs, 2 cups sugar, 1 of butter, 3 full cups of flour, 1 of sweet milk, 3 teaspoons of baking powder. Bake in layers. Filling: Take Y4 , pound cf crystallized cherries, pineapple, English walnuts, any kind of fruit liked can be added. Cut fruit fine and put be- tween layers after they are iced. Put English walnuts in halves all over top.—Mrs. J. D. Moreland, LaGrange. Ga. Naples Drop Biscuit.—To 6 eggs well beaten add 1 pound of sugar, beat thoroughly, then stir in 1 pound of flour lightly, and flavor with lemon. Drop on buttered tins.— Mrs. Kate W. Cannon, Neosho, Mo. Jam Cake.—(One of my favorite recipes.) Yolks of 8 eggs, 1 cup butter, 2 cups sugar, 3 cups flour, 1 cup jam, 1 cup wine, 2 heaping teaspoons baking powder, 1 tea- spoon each of cloves, cinnamon, and mace. Sift baking powder in flour, beat eggs and sugar together until light, add butter well creamed, then the flour, spices, jam, and lastly the wine. Bake in layer pans, put together with icing. A fine substitute for fruit cake.—Mrs. N. P. Black, Atlanta. Velvet Cake.—Take 1 cup of butter and 3 cups of sugar, cream until very light; then break 1 egg at a time and beat well until you have added 6 eggs. Add 3 cups of flour. Lastly add 1 teaspoon of soda dissolved in buttermilk. Flavor with vanilla.—Mrs. A. E. Grambling, Atlanta. Chocolate Cake..-. (Excellent.) For the Chocolate: Y2 cake of Baker's chocolate (grated), 1 cup of white sugar, % cup of sweet milk, the yolks of 2 eggs. Mix well and boil until the sugar and chocolate are melted. Then set to cool and add 1 teaspoon of vanilla. For the Batter: 1 cup of white sugar, % cup of butter, Y2 cup of sweet milk and the Cake. 51 yolks and whites of 2 eggs beaten separately. 2Y2 cups of flour and 1 teaspoon of soda dissolved in milk. Then add the boiled chocolate last. Bake in jelly cake pans. Icing: 2 cups of white sugar, Y2 cup of water, and boil until it will harden in water; then stir this into whites of 2 eggs beaten stiff, stirring constantly. Flavor with vanilla.— Ellice Serena, Pittsburg, Pa. Angel Food.—Whites of 11 eggs, 1%cups of granulated sugar sifted, 1 cup of flour sifted seven times or more, 1 level teaspoon of cream tartar sifted with flour the last time. 2 teaspoons vanilla, a pinch of salt. Do not grease tins. Beat the whites to a stiff froth, add the sugar and beat five minutes with the Dover egg-beater; then take your spoon. Beat in the vanilla, salt, and flour last of all. Beat as little as possible, after adding flour. Pour in pan and bake in moderate oven one hour or until it leaves side of pan. Do not allow it to be jarred or shaken in the oven, or open the door for the first fifteen minutes, as much of the success of this delicious sweet depends upon the baking. When done, open the oven door and let it cool off gradu- ally. After a few moments, if the pan has a tube, turn it upside down upon it, if not, rest it upside down upon two even supports. When cold, loosen from the sides of the tin with a sharp knife. Cover with boiled icing.—Mrs. Thomas H. Morgan, Atlanta. White Cake.—Whites of 15 eggs, 1 pound flour, 1 pound sugar, % pound butter. Cream butter and flour; beat eggs and sugar. After mixing, add 1 teacup of warm water and 1 teaspoon of baking powder. Flavor with vanilla—Mrs. H. T. Phillips, Atlanta. MRS. WILLIAM D.GRANT, Chairman Committee on Patents and Inventions. r Cake. 55 well beaten. Lastly, 1 teaspoon of yeast powder.—Mrs. Robert A. Hemphill, Atlanta. Raisin Cake.—One pound sugar, 1 pound flour, % pound butter,4 eggs, 1 pound raisins (after seeding), 1cup butter- milk, Y2 teaspoon soda, 1 glass wine. Mix in 1 teaspoon cin- namon, % of cloves, Y2 nutmeg. Cream butter and sugar to- gether. Beat eggs well, mix all. Bake four hours.—Mrs. Columbus A. Pitts, Atlanta. Feather Cake.—Two cups sugar, 1 cup milk, % cup but- ter, 3 of flour, 3 eggs, 2 teaspoons of baking powder. —Mrs. John M. Billups, Columbus, Miss. Almond Cream Cake.—Ten eggs, whites and yolks beaten separately, 1% cups of pulverized sugar, 1 cup of cracker dust. Boss lunch biscuit beaten to powder and sifted are best. 1 pound of almonds in shell. Hull and beat without blanching, not too fine. Mix almonds with cracker dust, juice and rind of 1 lemon, 2 teaspoons of vanilla. Beat whites well. Beat yolks and sugar together. Add whites, then almonds and crackers alternately. Bake in layers and spread whipped cream between. To pint of cream whipped with a fork until thick like butter, add Y2 cup of sugar, a little at a time. This quantity of cream will fill the top and layers. Cream must be thick. The almonds must not be finer than rice grains.—Mrs. H. A. Tarver, Albany, Ga. Brownstone Front.—One and one-half pounds of icing (pul- verized sugar), whites of 6 eggs, 1 teaspoon of vanilla. Make icing first and put in a cool place until cake is ready. Do not cook, only beat and spread on while cake is hot. Cake: 3 eggs, 2 cups of flour, 1 cup of sugar, Y2 cup of butter, Y2 cup 56 Cake. of milk, 2 teaspoons of baking powder. Mix the above and add the following ingredients after they are mixed: 7 squares of Baker's chocolate melted over pan of hot water, 1 cup of sugar, % cup of milk, yolk of 1 egg. Bake in jelly cake pans. The thinner the layers the better the cake.—Mrs. Samuel Martin Inman, Atlanta. Texas Cake.—Five cups of flour, 3 cups of sugar, 1 cup of butter, 1 cup of sweet milk, whites of 1 dozen eggs, 2 tea- spoons of cream of tartar, 1 teaspoon of soda. Gold Cake.—Yolks of 1 dozen eggs, 4 cups of flour, 2 cups of sugar, 1 cup of butter, 1 cup of buttermilk, 1 tea- spoon of soda, 1 teaspoon of cream of tartar.—Mrs. Nat Hammond, Atlanta. Jumbles.—One pound butter, 1% pounds of sugar, 8 eggs. leaving out the whites of 4, 2 pounds of flour, rose water, mace or nutmeg. Roll them in grated sugar; bake in a quick oven.—Mrs. Colin Frasier, Inman Park. Sponge Cake.—Six eggs, leave out whites of 3, 2%cups flour, 2 cups sugar, 1 cup boiling water, 1 tablespoon bak- ing powder, a pinch of salt, juice 1 green lemon. Beat yolks of eggs and sugar until very light; then add the whites of 3 eggs beaten light; then boiling water; then the flour, warmed and sifted several times, and the baking powder sifted in the flour at the last. Frosting: 1 pound of pulverized sugar, % teacup boiling water, the whites of 3 eggs. Boil the sugar until it ropes from the spoon, then pour in a thin stream on the stiff beaten whites. Flavor. Make as layer cake, the icing between and on top.—Mrs. Mary R. K. Fowlkes, Selma, Ala. Cake. 57 Washington Cake.—One-half pound of flour, Ms pound of sugar, % pound of butter, }4 pound raisins, ^ pound of citron, 14 pound of currants, 3 eggs, 1 cup of milk, 1 small tea- spoon of soda, cinnamon and nutmeg to the taste, glass of wine and brandy mixed. Caramel Filling: 2 teacups of white sugar (granulated), lump of butter size of an egg, % cup of rich milk or cream. Put it in a stewpan on the back of stove to boil slowly. Put another cup of white sugar in a dry tin pan on stove and brown.—Mrs. Hattie Gould Jefferies, Augusta, Ga. Doughnuts.—One cup sugar, 1 cup buttermilk, 1 teaspoon soda, 1 tablespoon butter, 1 egg, pinch salt, nutmeg, and flourenough to roll out soft.—Mrs. Dr. Sid. Holland, Atlanta. FruitCake.—Five cups of sugar, (the brown sugar is the best), 1 pound of butter, 12 eggs, 6 cups of flour, 1 teaspoon of soda, 1 cup of strong coffee, 2 tablespoons of fine ground coffee, Y2 glass of brandy or whisky, 1 pound almonds cut fine, 1 pound of Brazil nuts cut fine, 1 pound hickory nuts, 4 pounds raisins, 1 pound of citron, 1 pound of prunes cooked until soft, then chop, 1 cup of wine.—Mrs. W. H. Gainde, Montgomery, Ala. Layer White Fruit Cake.—Take any nice batter and bake in jelly pans, then make an icing, and when well beaten, - mix in to it % pound crystallized pineapple, % pound cher- ries, % pound of almonds. Cut all up in small pieces, then spread on the cake and over that sprinkle grated cocoanut. It is very nice.—Mrs. St. Julian Ravenell, Atlanta. Premium Cake.*—Whites of 17 eggs, 3 cups of sugar, 3 cups of flour, 3 heaping teaspoons of cream tartar. Sift *Has taken first premium at several Kentucky fairs. 58 Cake. sugar in eggs (well beaten), also cream tartar into flour. Mix well, stirring as lightly as possible. Flavor with lemon. Bake in four layers and ice together.—Mrs. J. R. McDowell, Lexington, Ky. Black Caramel Cake.—Two cups brown sugar, 4 cups flour, 1 cup of butter, 1 cup of jam, 2 cups of raisins cut fine, 6 eggs, 2 heaping teaspoons of baking powder, 1 tablespoon of allspice, nutmeg and brandy to taste. Bake in three lay- / ers. Filling for Same: 3 cups brown sugar, 1%cups of cream, 3 tablespoons of butter.—Miss Mary Harrison, Lexington, Ky. Tea Cake.—Two cups of sugar, 1 cup of water, butter size of a walnut. Put in a pan on the fire and let boil until nearly a syrup, then add Y2 cup of sweet milk; let boil little while longer until as thick as sauce. Take off and let cool. Have 3 eggs well beaten and beat them into the syrup and butter. Flavor this with nutmeg. Have in your tray 1 quart of flour. Mix in 2 large spoons of baking powder, % cup melted lard. Pour mixture into this and work into light dough, not stiff. Roll out; bake in hot oven.—Mrs. Wm. King, Atlanta. Rocky Mountain Cake.—Make three layer cakes. Letonebe a silver white and one a dark spice, and color one rosy pink. Grate 2 cocoanuts. Break into small pieces % pound of English walnuts and % pound of almonds. Cut up fine 1 pound of raisins and 1 pound of citron. Wash and pick % pound of currants. Make a good boiled icing. Place your first cake, and spread your icing on rather thin; sprinkle a thick layer of cocoanut, raisins, citron, and currants, and before putting on the next cake, ice the bottom side of this 60 Cake. well puffed. Split when cool and fill with cream. Eclair: Bake the cream cake mixture in pieces four inches long and half that width. When cool split and fill with cream. Ice with chocolate or vanilla frosting.—Mrs. Moreland Speer, Atlanta. Sweet Wafers.—Three eggs, their weight in flour and sugar, not quite their weight in butter. Stir as little as possible. Fry in wafer irons.—Miss Eugenia Rucker, Atlanta. An Economical Cake.—Whites 6 eggs, 1 cup butter, 1 cup milk, 2 cups of sugar, 3 cups flour, 1 level teaspoon baking powder, 1 teaspoon vanilla. Cream well the butter and sugar; add the whites of 6 eggs beaten stiff. Add flour well sifted with baking powder, then add milk and beat till light and smooth. If, after mixing the ingredients, the bat- ter is too soft, add enough flour to make it moderately stiff.—Miss Sally May Akin, Cartersville, Ga. Hot Chocolate Cake..--One cup sugar, % cup butter, % cup sweet milk, 2 cups of flour, 2 eggs, 1 small teaspoon soda. Then add to % cup sweet milk 2 squares Baker's choco- late, grated. Put on to boil. Before taking off, add yolk of 1 egg, Y2 cup sugar, 1 teaspoon vanilla. Stir this well while it is hot into the above cake batter. Bake in layers. Frosting to Put Between Layers: 1 cup sugar, % cup sweet milk, % square chocolate. Boil five minutes, then stir until cool and thick enough to spread between layers.— Mrs. Robert Winship, Inman Park. Cream Cake.—Three eggs, 2 cups of sugar, % cup butter, 1 cup sweet milk, 3 cups sifted flour, 2 teaspoons of baking powder. To be eaten with sauce.—Miss Sallie Malone, Atlanta. 62 Cake. into a mixing bowl. Pour in the salt, molasses and water mix thoroughly, not too stiff. Let it stand in a warm place for five hours, then bake slowly for three hours.— Miss Sallie E. Norton, Norton, Ga. Cocoanut Cake.—Whites of 8 eggs, yolks of 4, Y2 pound butter, 1 pound of sugar, 1 pound of flour, 1 heaping tea- spoon of yeast powders, 1 cup sweet milk. Beat the eggs separately, sift yeast powders with flour. Beat butter and sugar together, add milk last. Make 1 pound boiled icing. Take about half the icing and mix the coeoanut and spread between the layers of cake which have been baked in jelly pans. Flavor it with vanilla.—Mrs. Thomas Hardeman, Oxford, Ga. Marsh Mallow Cake.—Five ounces gum arabic, cover with 8 tablespoons of warm water. Set aside for an hour, then put this over the teakettle and in a farina boiler. Stir constantly until the gum is dissolved. Strain it through a fine sieve or piece of cheese cloth; add to 7 ounces of pow- dered sugar (this will be little less than a cup). Stir until the sugar is dissolved. Beat the whites of 4 eggs to a stiff froth, and pour in the gum while hot. Beat about two minutes, add 1 teaspoon vanilla, and put aside until cold and stiff. Let the cakes be cold before you put the mix- ture between. Any white cake will do for the layers.— Mrs. A. W. Force, Atlanta. Ginger Snaps.—One teacup of molasses, 1 cup brown sugar, 1 cup of butter and lard mixed, 2 eggs, 2 tablespoons of soda in M> cup of boiling water, 1 good tablespoon of ground ginger, flour enough to make stiff dough. Roll thin and bake quickly.—Mrs. Wm. Drake, Atlanta. Puddings and Custards. 65 Y2 teaspoon grated nutmeg, 5 eggs, 2 even tablespoons of four made into a thin batter with milk and % glass of brandy. Mix in the order given. Boil or steam four hours. Serve with sauce.—Mrs. Louis Gholstin, Atlanta. Chocolate Pudding.—The yolks of 6 eggs, 1% cups sugar, 1 cup cracker dust, 1 cup grated chocolate, then add whites beaten stiff. Bake. Eat with sauce. Lemon Sauce.—One pound sugar, 3 ounces butter, % cup water, rind of 2 lemons, 2 teaspoons extract of lemon. Pour in saucepan, and when it comes to a boil, beat in the yolks of 2 eggs. When boiled, take it off from the fire. Add the 2 whites. Let boil a few minutes.—Mrs. Julius Alexander, Atlanta. White Sauce.—Whites of 2 unbeaten eggs and 1 cup of sugar beaten together. Add 1 teaspoon of good vinegar; beat well, then add 3 tablespoons of good wine, and just as it goes to the table, add % of a cup of beaten (not whipped) cream.—Mrs. John Keely, Atlanta. 1 pound strawberries, % pound white sugar steamed twenty minutes in double kettle. 1 pound of plums, halved and stoned, 1 pound sugar; place in alternate layers in stone jar. Let them so remain for at least forty-eight hours; then boil twenty minutes.—Mrs. Wm. M. Darlington, Pitts- burg, Pa. White Custard.—One and one-half pints of cream, scalding hot. While the cream is heating, put the whites of 4 eggs in a bowl with 4 heaping tablespoons of sugar and 1 teaspoon of vanilla. Pour the hot cream on the eggs and sugar, stir- ring all the time. Put the custard in cups, set them in a s 66 Puddings and Custards. pan of hot water, cover with a paper and bake until like jelly. Do not beat the whites of the eggs, or it will be spoiled.—Mrs. John Neal, Atlanta. Citron Pudding.—Make pastry as for pies. Y2 pound of butter, 1 pound sugar, 1 lemon, yolks of 12 eggs, citron. Cream butter and sugar; add yolks of 12 eggs, well beaten; then one or more lemons to taste; then add small, thin slices of citron on top. This will make two pies.— Mrs. Henry H. Inman, Atlanta. Macaroon Pudding.—Let 1 quart of milk come to a boil, then stir in the yolks of 4 eggs, 1 cup of sugar, well beaten together. Soak % of a box of Cox's gelatine in a cup of water and add to the custard. Let it come to a boil, take it from the fire and add the whites of the eggs, which must be beaten stiff. Fill a glass bowl about half full of maca- roons, first dipping them in sherry wine, then pour over custard. Serve with whipped cream flavored with wine. —Mrs. James Scrutchens, Atlanta. Date Mush.—One cup farina, Y2 pound dates. Boil farina, and pour in small molds over cut up fruit. Serve cold with custard.—Miss Kitty Peters, Atlanta. "1776" Mince Meat.—One tongue parboiled,the weightof it in suet and Y2 pound more, all chopped fine, 2 pounds cur- rants, 1%pounds raisins stoned, 1 pound citron, 12 tart apples, Yi ounce each cinnamon, cloves and nutmeg, juice 4 lemons, peel of 2 lemons chopped fine, Y2 pint wine, IY2 pints brandy, IY2 pounds sugar, and some salt. Add juice of 2 more lemons if needed.—English, and owned by Richard Peters' family. Puddings and Custards. 67 Golden Pudding.—Boil 1 quart of sweet milk, and add 5 tablespoons of flour, a little salt, 7 eggs (reserving whites of 3), 8%cups sugar. Bake half hour. Silver Sauce.—Whites of 3 eggs, beaten with 1% cups of sugar, and a glass of wine. More wine improves the same. It is not so thick.—Mrs. Will Inman, Atlanta. Temperance Mince Meat.—Two pounds chopped meat, the same of suet chopped fine, 2 pounds each of raisins and cur- rants, % pound of citron, 4 pounds chopped apples, 3 pounds sugar, and a pinch of salt. The juice of 4 oranges and a strong lemonade made of 6 lemons to stir into the mixture; spices to taste. Put above in a porcelain kettle and boil gently until the suet and apples are entirely dis- solved ; put in jars.—Mrs. W. H. Nutting, Atlanta. Confectioners' Pastry.—One and one-half pounds of flour to 1 pound of butter. Mix a stiff dough with 1 tablespoon of lard and 1 of butter, add a little salt. Roll the dough and spread butter on it a number of times, until all of the butter is used.—Mrs. Harriet Gould, Augusta, Ga. Lemon Meringue Pie.—Two large lemons, juice and rind, 2 teacups of sugar, 1 teacup of milk, 2 tablespoons of corn starch dissolved in the milk and poured in lastly, yolks of 6 eggs. Make a pie crust, fill with the above, and bake as a pie. Whisk the whites of eggs; add to them 8 tablespoons of powdered sugar; flavor with rose water. When the pie is baked, pour this mixture over it; set back in the oven until it becomes a delicate brown. The above makes two pies. A delicate bonne-bouche.—Mrs. L. B. Purnell, Balti- more, Md. AIRS. RHODE HILL, Member Board of Women Managers. 70 Puddingsand Custards. Swedish Timbales.—For the shells, use 1 cup of flour, Y2 cup of milk, 2 eggs, % teaspoon of salt, V2 teaspoon of sugar, 2 tablespoons salad oil. Put all the ingredients to- gether in a mixing bowl, and with a beater, beat to a smooth batter. Put the timbale iron in a kettle of hot fat for about twenty minutes. Take the bowl of batter in the left hand and hold it near the kettle of hot fat; with the right hand lift the iron from the fat, wipe it on soft paper, dip it into the batter, coating the iron to within % of an inch from the top. Allow the batter to dry and then dip it in the hot fat, holding the iron a little sidewise until it is in the fat, then turn perpendicularly and cook until the bat- ter is a delicate brown, or about one minute. Take the iron out the same way it is put in, being very careful not to drop the timbale into the fat, drain the grease off and lay it on paper to drain. Wipe the grease from the iron with a soft paper every time it is used. These may be filled with creamed oysters, creamed fish, green peas, macaroni, oranges, bananas, apricots, strawberries, etc., or mixed fruits with whipped cream over the top. They may be made at any time, and put in a dry, warm place, where they will keep indefinitely.—Miss Annie B. Northen, Atlanta. Bananas en Surprise.—Select 6 firm, good-sized bananas, split them open carefully and remove the pulp. Beat the pulp to a cream, measure, and add half as many strawber- ries, 1 tablespoon of lemon juice, 3 tablespoons of pow- dered sugar, and 1 tablespoon of sherry or orange juice. Mix well together, being very careful not to make the pulp too liquid; then fill the banana skins and stand them on ice. To serve properly, the bananas should be tied with 72 Puddings and Custards. Steamed Apple Pudding.—Three juicy apples, 2 eggs, 1 tea- cup of sweet milk, 1 teaspoon of salt, 1 pint flour. Cut the apples in very small slices; make a batter about the con- sistency of waffle batter, using eggs with flour, yeast pow- der and salt. Put first in this dish a layer of batter, then one of apples. Continue this until the dish is full, having batter for the last layer. Steam for two hours and serve with sauce or sweetened cream. Flavor either one with nutmeg.—Mrs. Wm. B. Lowe, Atlanta. Windsor Fig Pudding.—Five ounces of suet, 8 ounces of bread crumbs, 6 of sugar, % pound of figs (dried), chopped very fine, 3 eggs, 1 cup of milk, % wineglass of brandy, 1 nutmeg, 2 teaspoons baking powder. Chop all very fine and stir thoroughly. Steam three hours in a tightly-closed steam pan.—Mrs. Wm. Hamlin, Detroit, Mich. Gelatine Pudding.—One-half box gelatine, 5 eggs beaten sep- arately, 4 tablespoons powdered sugar, 3 pints sweet milk. Dissolve gelatine in milk over the fire, then add sugar, then yolks, then add the well-beaten whites of eggs, just after the bucket comes out of the kettle of boiling water; then pouring into molds, set in a cold place until ready to serve. To be eaten cold with sweetened cream, flavored with sherry wine, or boiled custard flavored with vanilla. This will turn out of the mold, some clear jelly and some yel- low. This is a very delicate dessert or a pretty dish for tea table.—Mrs. Tom Blanchard, Columbus, Ga. Chocolate Pudding.—One quart milk, 1 cup sugar, % cup of Baker's chocolate, 1 whole egg and yolks of 3 more, 2 spoons of corn starch. Leave out a cup of milk to mix the ingredients. Boil these until the milk begins to thicken, Puddings and Custards. 73 then pour into your pudding dish. When cold, make a meringue of the whites, flavor with vanilla and pour over the pudding and set it in the stove for three minutes. A lit- tle chocolate beaten with the meringue is nice.—Miss Kate Clayton, Atlanta. A New Dish.—Soak % pound French prunes in a very little water; put them on the stove with 1 tumbler of claret and a small piece of stick cinnamon. Simmer the fruit until ten- der, add 4 ounces of sugar. When it is dissolved, remove the stones and rub the prunes through a witte sieve. Take 2 ounces of bread crumbs, beat 3 eggs very light, and mix together. Add with the prunes. Put the mixture into a buttered mold, steam it about one hour. Turn into a dish, serving with whipped cream.—Mrs. Phil. Dodd, Atlanta. Banbury Tarts.—Patty shells or timbales, one cup raisins chopped fine, 1 cup sugar, % pound figs, % pound citron chopped fine, juice of 1 orange, juice of 1 lemon. Add a little water and let the fruit boil until tender. When cool, add a little vanilla, 1 tablespoon sweet wine, fill the shells and put 1 large spoon of whipped cream on each one.—Mrs. C. H. Page, Atlanta. Strawberry Sauce for Puddings..---One large tablespoon of butter, creamed. Add gradually W2 cups powdered sugar and the beaten white of 1 egg. Beat till very light, and just before serving add 1 pint mashed strawberries.—Miss Bessie Draper, Atlanta. Mince Meat.—One pound raisins, 1 pound currants, % pound citron (sliced), 2 pounds lean beef boiled and chopped, Yi pound each suet and leaf lard, 3 pints tart Puddings and Custards. 75 in boiling water, remove the nuts and pound until smooth, adding a few spoonfuls of the syrup; then rub through a fine sieve and mix them in a basin with a pint of syrup, made from 1 pound of sugar flavored with vanilla, 1 pint of cream and the yolks of 12 eggs. Set this mixture over a slow fire, stirring it without ceasing until the eggs begin to thicken (without allowing them to curdle), then take it off. When it is cold, put it into the freezer, adding the mara- schino and make the mixture set, then add the sliced citron, currants and raisins to whole. Then add a plate of whipped cream mixed to the whites of 3 eggs, beaten to a froth. When the pudding is perfectly frozen, put into a mold, pack so it will become hard, and serve.—Mrs. Henry W. Grady, Atlanta. Delightful Sauce.—One-half cup of butter, % cup of sugar. Beat them together. Add the yolks of 2 eggs well beaten. Pour on a cup of boiling wine, or if you have no wine, put % cup of whisky, or you may instead use either a teaspoon of lemon or vanilla.—Mrs. Mary P. Cooper, Washington, Ga. Ginger Pudding.—One cup of molasses, 2 cups of brown sugar, 1% cups sweet milk, 1 cup butter and lard mixed, 6 cups sifted flour, 1 level teaspoon of soda, 2 teaspoons of ginger, 2 teaspoons of baking powder, 3 eggs.—Miss Daisy Merrill, Atlanta. Jeff Davis Pudding.—Two cups of flour, 1 cup of raisins, 1 cup of currants, 1 cup of molasses, 1 cup suet, 1 cup sweet milk, 1 small teaspoon of soda. Put soda in molasses, then add flour alternately with milk, suet next, fruit last; put in thin cotton bags or molds, and steam for two hours.— Miss Carrie M. Merrill, Atlanta. /■ 76 Puddings and Custards. Plum Pudding—Two cups flour, 1 heaping cup of bread crumbs, 1 cup of molasses, 1%cups stoned raisins, Y2 cup citron (cut fine), 1 cup suet chopped fine, 1 cup sweet milk, 1 tablespoon soda, 1 teaspoon salt, 1%teaspoons of cloves and cinnamon; steam two and a half hours. To be eaten with butter sauce.—Mrs. J. H. Porter, Atlanta. PlumPudding.—This pudding is best when prepared, all but eggs, the day before using. Three-fourths pound picked and finely-chopped suet, % pound of stoned raisins, % pound of currants, Y4, pound of citron cut in small slices, % pound of powdered sugar, % pound of bread crumbs grated, 1 lemon, grated yellow rind and juice, 1 tablespoon of powdered mace and cinnamon mixed and 2 powdered nutmegs, 12 eggs beaten separately. Steep allspice in Mi pint of mixed wine and brandy over night closely covered. Beat wine and eggs together until thick and smooth, then add bread crumbs. Mix with the sugar, grated yellow rind and juice of lemon, then add gradually prepared ingredi- ents, stirring hard. Butter pudding mold, fill with mix- ture and boil four hours. Sprinkle hot dish with powdered sugar. Turn out pudding; pour % pint warm rum and light when taking to the table. This is sufficient for twenty persons.—Mrs. Willie Conyers Cook, Inman Park. Jeff Davis Pudding.—Put 1 pint milk on fire and when it boils, stir in 2 tablespoons of flour wet in a little cold milk. Let thicken. Take from the fire and stir in % pound of sugar, Y4, pound of butter and 6 eggs well beaten. The whites beat to a stiff froth and add just before baking. Flavor with vanilla. Serve with wine sauce.—Miss Lucy Cook Peel, Atlanta. Puddings and Custards. 77 Trifle.—Make a boiled custard of corn starch, almost as thick as blanc mange. When thoroughly cold, flavor to taste. Have ready a sponge cake, syllabub and 1 pound of almonds blanched and shaved in thin slices with a knife. Cover the bottom of a glass dish with custard, cover the custard with thin slices of cake, the cake with syllabub and so on, custard, cake and syllabub in alternation, sprinkling almonds between each layer until the dish is filled, syllabub on top. It is better when prepared several hours before it is used and best when made over night and kept in a very cool place.—Mrs. Earnest Woodruff, Inman Park. Prune Souffle.—Thirty-five prunes, 1 cup granulated sugar, 2 teaspoons of cornstarch, whites of 9 eggs. After washing prunes thoroughly, put in soak over night and then cook them in same water until soft. Stone and mash. Add sugar, corn starch, the whites of eggs beaten to a stiff froth. Boil for three-fourths of an hour. Serve cold with whipped cream.—Mrs. J. Carroll Payne, Atlanta. Strawberry Tapioca.—To 1 cup of granulated tapioca add 2 cups of cold water; soak a half hour. Put into a porcelain kettle and add 3 cups of milk warm water. Let cook till clear as jelly. Add a pinch of salt and 1 heaping cup of sugar. Cook a few minutes and pour into a vessel and let cool. When cold add 1 quart of strawberries mashed and sweetened to taste, and the juice of 1 lemon. Mix well with the tapioca and put on ice. Whip 1 pint of rich cream, flavor with vanilla or sherry. Serve with the strawberry tapioca. It can be made with any fruit.—Mrs. Samuel Stocking, Atlanta. S 78 Gelatines Swiss Pudding.—One teacup of flour, 4 tablespoons of butter, 3 of sugar, 1 pint of milk, 5 eggs, the rind of a lemon; grate the rind of the lemon into the milk, which put in the double boiler; rub the flour and butter together, pour the boiling milk on this, and return to the boiler; cook 5 minutes, stirring the first 2; beat the yolks of the eggs and sugar together, and stir into the boiling mixture; remove from the fire immediately; when cold, add the whites of eggs beaten to a stiff froth, and pour into a 3-quart mold well buttered, and steam 40 minutes. Serve hot with cream sauce.—Mrs. R. D. Spalding, Atlanta. GELATINES. Charlotte Russe.—One quart rich cream, Yi package Nel- son's gelatine, whites of 4 eggs beaten to a stiff froth, sweeten to taste, add 1 wineglass of sherry wine and 1 tea- spoon of vanilla. Soak the gelatine in Y2 pint milk for twenty minutes and then warm till gelatine is dissolved. Line a mold with fresh lady fingers, whip the cream, eggs, wine, vanilla and sugar, and put it, cup at a time, into a bowl. When all is whipped, and the gelatine and milk is about milk-warm, stir the latter into the former lightly and fill the mold.—Miss Hattie Root. Spanish Cream.—One-fourth box Hazard's gelatine, soak in 1 cup of water, 1 quart milk, 3 eggs, 6 tablespoons of sugar, 1%teaspoons of vanilla. Put milk on to boil in double boiler, separate eggs. In yolks, put 3 tablespoons of sugar and vanilla, stir well. In whites, beat 3 tablespoons of sugar until stiff. When milk boils, put in gelatine, then Gelatines. 81 color the white pink with fruit coloring, if you like. Serve with whipped cream.—Miss Carrie Williams, LaGrange, Ga. Charlotte Russe.—If the weather is very cold, use Y2 box of gelatine, soaked in a little cold water about half an hour. If moderately cold use % box. Beat yolks of 4 eggs very light with 4 tablespoons of sugar. Beat the whites to a stiff froth. Churn 1 quart of sweet cream flavored with vanilla. Mix the whites with yolks, next the cream. Pour enough hot water on the gelatine to thoroughly dissolve it. When cool, but before it begins to congeal, pour slowly into the mixture. Stir constantly to prevent lumping, only a few minutes, however. Then pour into a bowl to congeal. —Mrs. John Durr, Jr., Montgomery, Ala. Floating Island (English).—One-half pint of cream, 3 ounces of sugar, the juice and rind of 1 lemon grated, 2 French rolls, apricot jam, 4 eggs, damson jam, sherry wine. Beat the cream and sugar to a stiff froth; lay it at the bot- tom of a glass dish. Cut the rolls into thin slices, lay them on the cream, pour a little sherry over and spread with apricot jam. Put another layer of rolls soaked in sherry, and pile on this a whip made of whites of eggs and dam- son jam. Pile it as high as possible.—Mrs. Capt. John L. Clem, Fort McPherson, Ga. Gelatine Jelly.—To 2 boxes of gelatine, add 4 quarts of water, 1 quart wine, 4 lemons, 2 quarts crushed sugar, 1% ounces of stick cinnamon, 3 dozen cloves, 3 or 4blades mace, whites of 6 eggs well beaten, also the shells. Stir constantly until the mixture boils, then do not disturb it until it boils thirty minutes, straining through flannel bag.—Mrs. Joe Hirsch, Atlanta. Gelatines. 83 sugar, stirring to a smooth paste. Then pour into the milk. Cook together until as thick as a boiled custard and stir in the corn starch, and when it boils up well once, it is done. Set away to cool, and when quite cold, stir into it the cream, which has been flavored previously with vanilla, sweetened to taste and well whipped. Do not stir much, leaving the chocolate in streaks showing through the white cream.— Mrs. Julius Brown, Atlanta. Turkish Preserved Oranges-- One bitter orange to 3 sweet oranges. Weigh the oranges whole and allow sugar pound for pound. Peel the oranges neatly and cut the rind into narrow shreds. Boil in clear water until tender, changing the water twice. Squeeze the strained juice of all the oranges over the sugar. Boil enough to clarify the sugar; put in the rinds and boil twenty minutes.—Miss Emma Roberts, Atlanta. Green Lemon Preserves.—Soak the lemons four days in salt water, then simmer them in pure water, do not let them boil. When tender, take out the pulp. Place them to drain while making a rich syrup. When the syrup is per- fectly cold, pour over the lemons. Let it remain three days, by which time the syrup will become green. Drain the syrup off and boil over again; when perfectly cold pour over the lemons. This must be done three times.—Mrs. Abbie R. Hopkins, McIntosh Co., Ga. Ogeechee Lime Preserves.—Cut off the extreme ends of the limes. Soak them three days in salt water, then three days in fresh water. Boil them till tender, add syrup, IY2 pounds sugar to 1 pound of limes. They require more boil- /""' MRS. DANIEL NORWOOD SPEER, Member Committee on Agriculture and Horticulture. Chafing Dish Recipes. 87 dish for a pint of oysters, 2 heaping tablespoons of butter, a dust of cayenne and the oysters. No salt is to be added unless the butter is very fresh. Stir the oysters until their edges begin to curl and then put out the lamp and serve them.—Mrs. John Bratton, Atlanta. Oyster Stew.—In a chafing dish put 1 pint of milk, 1 ta- blespoon butter, salt, black pepper and a small piece red pepper. Let this stew and, while cooking, cut up small into it 1 bunch of celery. After this has stewed for about five minutes, put in 1 pint of oysters, dipping them up with a fork, so as not to get too much of the oyster liquor in the dish. Replace the cover and let them stew for about two minutes, then add 1 wineglass of sherry or Madeira wine and serve at once. Oysters must be opened raw.—Mrs. J. J. Bond, MclntoshCo., Ga. Scrambled Eggs with Mushrooms--Put 1 tablespoon of butter in chafing dish; when melted, add % can of mush- rooms drained from their liquor and cut in pieces. Let them cook until thoroughly heated. Turn in 5 eggs beaten lightly without separating, and season with salt and pep- per. As soon as they begin to foam, stir as for scrambled eggs until sufficiently cooked. Serve on buttered toast.— Mrs. Sarah Grant Jackson, Atlanta. Anchovy Toast Eggs---Beat 5 eggs slightly, add Y2 tea- spoon of salt, Y2 teaspoon of pepper, and % cup of cream or milk. Put a heaping tablespoon of butter in the chafing dish, and when melted, add the mixture. Stir until the eggs are creamy. Spread slices of toast thickly with anchovy paste. Arrange on a platter and pour over them the scram- bled eggs. If the crust is cut from the bread before toast- 88 Chafing Dish Recipes. ing, and slices cut in squares, it has a daintier appearance.— Miss Sue Harwood, Marietta, Ga. Deviled Tomatoes.—Cream 2 tablespoons of butter, add 1 level teaspoon of powdered sugar, 1 teaspoon of dry mus- tard, salt spoon of salt. Add ^4 of a salt spoon of white or cayenne pepper. Mash the yolk of 1 hard-boiled egg and add also 1 raw egg beaten slightly. Add slowly 1% table- spoons of hot vinegar and cook until it thickens. Remove the skins from 3 tomatoes and cut in thick slices. Season with salt and pepper, dredge with flour and cook brown.— Mrs. Clifford Anderson, Atlanta. Oyster Rarebit.—Clean and remove the muscle from % pint of oysters. Parboil them in a chafing dish in their own liquor until the edges curl and serve in a hot bowl. Put 1 tablespoon of butter, Y2 pound of cheese (broken in bits), 1 salt spoon each of salt and mustard, and a few grains of cayenne into the chafing dish. While the cheese is melting, beat two eggs slightly and add them to the liquor. Mix this gradually with the melted cheese. Add the oysters and turn at once on the hot toast.—Miss Marion May, Atlanta. Bellevue Stew.—One quart oysters, 1 cup oyster crackers crumbled, not mashed, 1 teacup sherry wine, 1 heaping saucer chopped celery, 1 tablespoon Worcester sauce, 1 gen- erous tablespoon butter, pepper and salt to taste and a squeeze of lemon juice. Put oysters in chafing dish, cover and let them get hot, then add butter. After butter is melted, add other seasonings, putting in the wine just as it is ready to be served.—Miss Isa U. Glenn, Atlanta. Chafing Dish Recipes. 89 Welsh Rarebit.—One-fourth pound of rich cream cheese, Y4, cup cream or milk, 1 teaspoon of mustard, % teaspoon of salt, a few grains of cayenne, 1 egg, 1 teaspoon of but- ter, 4 slices of toast. Break the cheese in small pieces, or if hard, grate it. Put it with milk in a double boiler. Toast the bread and keep it hot. Mix the mustard, salt and pep- per. Add the egg and beat well. When the cheese is melted, stir in the egg and butter, and cook two minutes, or until it thickens a little, but do not let it curdle. Pour it over the toast. May use ale instead of cream.—Miss Isabel Roach, Atlanta. Chafing Dish Mushrooms.—Stir 1 large spoon of flour and another of butter in a stew pan together until thor- oughly cooked. Open the can of mushrooms, and add % cup of the liquor with 1 cup of stock to the stew pan. Let it boil five minutes, seasoning with salt to taste and cayenne pepper. Then drain the mushrooms from the remainder of the liquor, empty into the stew pan, and cook until tender, about ten minutes. This makes an accompaniment to meat, or poured over toast.—Miss Laura Adair, Atlanta. Stewed OysteFS.—One quart oysters, 2 tablespoons but- ter, % pint cream, yolks of 2 eggs, teaspoon salt, pinch of cayenne pepper. Melt the butter in chafing dish over boil- ing water, stirring constantly. Beat together the yolks of the eggs and the cream, and add gradually, stirring all the time. As soon as it is thoroughly mixed, turn in the oysters and cook until plump.—Mrs. Julian Field, Atlanta. Chicken Terrapin.—Put in the chafing dish the dark part of a turkey or chicken or goose, cut in small pieces, with % 90 Frozen Desserts. pint of cream or stock, and when it comes to a boil, stir in the following mixture: 2 tablespoons of butter, rubbed into a smooth paste with 1 tablespoon of flour and the yolks of 3 eggs and teaspoon of dry mustard, a little cayenne and salt mixed with a little cream or stock. Let simmer a few minutes (not boil) and then when ready to serve, stir in 1 wineglass of Madeira or sherry wine.—Mrs. KateGrambling Hardin, Atlanta. Bellevue Stew.—Three tablespoons of butter, 2 cups of celery, dried, 1 cup of cream, 2 tablespoons of cracker dust, salt, pepper to taste, 1 pint of oysters. Stew celery in butter until tender, add remaining ingredients, and serve as soon as oysters curl.—Mrs. Bertie Crew Inman, Atlanta. Terrapin Stew.—Boil your terrapin tender, pick from it all the hones, and place the meat in a chafing dish. Add salt, allspice, pepper, mace and nutmeg to your taste. To five terrapins put 3 good tablespoons of butter, the yolks of ten hard-boiled eggs and work them together. When that has thickened, add 5 wineglasses cream. Boil the whole fifteen minutes, and then add 3 wineglasses of sherry or Madeira wine.—Mrs. A. C. Wylly, McIntosh Co., Ga. FROZEN DESSERTS. Maryland Ice Cream.—To each pint of milk, 2 eggs, 1 cup of sugar, 1 tablespoon of flour. Let come to a boil, then stir in the beaten eggs, sugar and flour. Let boil twenty minutes. When cold, put in 1 pint of cream after it is churned. Flavor to taste. I often vary this cream by the addition of 34 pound of candied cherries.—Mrs. Annie Wil- son Lyden, Baltimore, Md. Frozen Desserts. 91 Fig" Sherbet.—Three or four quarts of figs, mashed and sweetened, 1 quart lemonade. Freeze.—Mrs. S. E. Farley, Montgomery, Ala. Vanilla Ice Cream.—One quart of cream, % pound of granulated sugar, 1 quart milk, whites of 2 eggs, nearly 1 tablespoon vanilla. Beat the eggs light in a bowl, then add the cream, beat together, then add milk, sugar and va- nilla, and freeze. The faster the freezer is turned at first or all through the process, the smoother the ice cream will be.— Mrs. E. R.L. Gould, Baltimore, Md. Burnt Almond Cream.—Half gallon thick cream, 1 pint sherry, 1 pound of the thoroughly pulverized burnt almonds, sweeten to taste and freeze.—Miss Julia Collier, Atlanta. Caramel Ice Cream.—Put 4 ounces of granulated sugar in an iron frying pan, and stir over the fire until the sugar melts, turns brown, boils and smokes. Have ready 1 pint of milk, turn the burnt sugar into this, stir over the fire one minute and stand away to cool. When cold, add % pound of sugar, 1 quart of cream and 1 tablespoon of va- nilla. Mix well and freeze. When frozen, remove the dasher, stir into the cream 1 pint of whipped cream. Re- pack, cover and let stand for two hours to ripen. This will serve twelve persons.—Mrs. T. R. Mills, Griffin, Ga. Macaroon Ice Cream.—One pint milk, 1 cup sugar, % cup flour, scant, 2 eggs, 1 quart cream, Y2 dozen macaroons, 3 tablespoons of wine. Let the wine come to a boil, beat the flour, sugar and eggs together, and stir into the milk. Cook twenty minutes, stirring often. Set away to cool, after beating it in the air about ten minutes. Brown the maca- ,-- Frozen Desserts93 Water Icing.—Three-fourths pound of pulverized sugar, juice of 1 lemon or orange and if too stiff, a few drops of water. This needs no cooking.—Miss Louise Speer, Atlanta. Nesselrode Pudding.—One pound of large chestnuts, 1 pound of rich boiled chestnuts, 1 cup of sweet cream, 2 ounces of citron, 2 ounces of raisins, 2 ounces of stewed pineapple, Y2 cup of maraschino, 1 teaspoon of vanilla ex- tract, pinch of salt in the chestnut pulp. Slit shells of the chestnuts, boil them half an hour. Peel clean and pound the nuts to a pulp and rub through a sieve, moistening with cream. Then mix it with the boiled custard. Freeze this mixture, and when firm, whip the cup of cream and stir it in and freeze again. Then add the citron, cut in shreds, the stewed or candied pineapple, raisins, maraschino, and va- nilla extract. Beat up and freeze again. Either serve in ice cream plates from the freezer or pack in a mold, and when well frozen, send to table in form. Turn out of mold in folded napkin on a dish.—Mrs. P. H. Snook, Atlanta. Caramel Ice Cream.—Two cups of sugar, 2 eggs, 3 tea- spoons of flour, 1 quart of milk, 1 pint of cream. Beat eggs, flour and 1 cup of sugar together until light. Put milk on fire; when hot, add eggs to it, and cook like custard. Take the other cup of sugar, put in a frying pan without wa- ter andcaramel. Whenit is the colorof syrup (adeep straw color), pour into custard. Whip the pint of cream. When custardis cold, mix cream with it and freeze.—Mrs. John W. Butt, Augusta, Ga. Blackberry Water Ice.—(Delicious.) Let 2 quarts berries boil in % quart of water until all flavor and juice is ex- 94 Frozen Desserts. tracted from fruit. Strain, and when cold, make very sweet (or to taste), add juice of 1 lemon.—Miss Isabella Solo- mons, Savannah, Ga. Strawberry Water Ice.—Mash 2 quarts berry pulp through sieve until seeds are left quite dry. Make thick syrup by boiling 1 pound sugar with % pint water until quite clear, adding when nearly cold to juice of berries. Lastly, add juice of 2 oranges or lemons. If this quantity of sugar does not make sufficiently sweet for general taste, more may be added before freezing.—Miss Rebecca Minis, Savannah, Ga. Orange Sherbet.—One tablespoon gelatine, % cup cold wa- ter, % cup boiling water, 1 cup sugar, 1 cup cold water, juice of 6 oranges and 1 lemon. Soak gelatine in Y2 cup of cold water, add the boiling water when dissolved. Add the sugar, the other cup of cold water and the fruit juice. When sugar is dissolved, strain and freeze. When it commences to freeze, stir into it the well-beaten whites of 2 eggs. A pretty addition is a little orange peel shaved very thin and cut in tiny pieces, added with the eggs. It looks well in the sherbet, when served.—Mrs. Louis Gholstin, Atlanta. Apricot Ice.—One can of apricots, 1 lemon, % box gelatine, sugar to taste, 1 pint hot water. Take the stones out of the apricots and mash them through a colander. Pour the hot water over the gelatine, and when cold, mix with the fruit. Add the lemon juice and sweeten to taste. Freeze until the consistency of mush. Put in a mold and keep in salt and ice two hours before using.—Mrs. Edmund Tyler, Atlanta. Frozen Desserts. 95 Edelweiss Cream.—Half pint milk, % cup flour, 1 cupsugar, 1 egg, 1 pint cream, % cup sherry wine,% cup seeded raisins, % cup preserved ginger, cut fine. When themilkhas boiled, add cup sugar and the flour dissolved in a little cold milk. Let scald ten minutes, then add the eggs, well beaten. Boil two minutes longer. Let cool, then add % cup sugar, the cream and sherry. Beat all well with egg-whip. Freeze ten min- utes, and add raisins and ginger. Then freeze as ice cream. —Mrs. John W. Grant, Atlanta. Lemon Sherbet.—Two quarts milk, 5 lemons, 1 pound and a little over of sugar, whites of 6 eggs, pint rich cream. Boil milk, pour while hot over the sugar, grated peel of lemon, juice of lemon; add cream and whites of eggs, beaten to a stiff froth, when your milk has become very cold in the churn.—Mrs. T. J. Harwell, LaGrange, Ga. Strawberry Ice Cream.—Use equal quantities of cream and strawberries. Run the berries through a sieve, then strain through a thin cloth. Sweeten to taste. Whip the cream, mix with strawberries and freeze.—Mrs. William Venable, Atlanta. Strawberry Cream.—Take 1 quart of strawberries, crush, strain and set away until needed. Take 2 cups of sugar dis- solved in as little water as needed; bring to a boil, and set off to cool. When quite cool, pour into a quart of good cream, flavored with vanilla. Whip or churn with sylla- bub churn until about a pint of stiff cream can be taken off" and set away in refrigerator to drain. Into the remainder of the cream, pour the strawberry juice and freeze in an ice cream freezer. When well frozen, line a gallon mold for an inch in thickness with this frozen cream. Fill the center 100 Confectionery. strawberries, with the juice of 2 lemons and strain through a sieve. When cool, freeze.—Mrs. A. P. Thompson, Marys- ville, Tenn. Orange Water Ice.—Boil 1 pound of sugar with 1 quart of water for 15 minutes; take from the fire, add 1 pint of orange juice and the juice of 3 lemons. When cool, strain and freeze.—Miss Nellie Wright, Atlanta. Peach Water Ice.—Cut 8 good-sized, very ripe peaches in pieces. Mash them and add 1 cup of sugar; add the juice of 3 lemons mixed with % of a cup of sugar. Let stand 20 minutes. Add 1 quart of water, beat, strain and freeze. CONFECTIONERY. Creole Kisses.—Beat together 1 pound pulverized sugar, J whites of 6 eggs (not beaten), 1 teaspoon of vanilla, for 15 minutes, and then add 1 teaspoon of cream tartar, and beat another 15 minutes, add one cup of chopped nuts (any kind), drop on paper (not buttered) and bake a light brown.—Miss Lillie Lochrane, Atlanta. Chocolate Cream Squares.—Into a buttered tin that is 1 inch deep (square is best) pour a layer of chocolate and then 1 of the cream twice as thick as the chocolate and then 1 of the chocolate. Let each layer cool before adding the next. When all are hard cut into squares with a buttered knife. For Making the Chocolate: To 2 squares of Baker's choco- late chipped fine, add 2 tablespoons of granulated sugar and 1 of flour; melt together in an oatmeal cooker. When cooked so that it hardens on a cold plate it is ready for use. Flavor with a little vanilla. For the cream: 3 cups of mrs. salouel Mckinley bussey, Secretary Committee on Agriculture and Horticulture. Confectionery. 103 this candy and it is better than any that is sold.—Miss Nellie McLendon, Atlanta. Peanut Brittle.—One pound granulated sugar, 1 quart pea- nuts, butter size walnut, pinch of soda,vanilla to taste. Put sugar in skillet with a little water to keep from burning. Let melt till it looks like molasses, put in soda and vanilla. Pour over peanuts, which are put in buttered pans. Thinner the better. Let cool.—Mrs. Lyden Meekins, Baltimore, Md. Marshmallows.—Dissolve % pound white gum arabic in 1 pint of water, strain % pound fine sugar; place over fire, stirring constantly until syrup is dissolved, and of the con- sistency of honey. Add gradually the whites of 4 eggs, well beaten. Stir until mixture becomes thin and does not ad- here to finger. Flavor to taste; pour into a tin dish with powdered starch, and when cool, cut into small squares.— Miss Aline Stocking, Atlanta. Peppermint Drops.—One cup of sugar, crushed fine and just moistened with boiling water, then boiled 5 minutes; then take from the fire and add cream of tartar the size of a pea; mix well and add 4 or 5 drops of oil of peppermint. Beat briskly until the mixture whitens. Then drop quickly upon white paper. Have the cream of tartar and oil of peppermint measured while the sugar is boiling. If it sugars before it is all dropped, add a little water and boil a minute or two.—Miss Emily English, Atlanta. Grilled Almonds.—Blanch a cup of almonds; dry them thoroughly. Boil a cup of sugar and V^ cup of water till it "hairs." Then throw in the almonds; let them fry, as it were, in this syrup, stirring them occasionally. Will turn a Confectionery. 105 let stand 4 hours. When ready to drink, put in a can each of pineapple, strawberries, cherries and oranges. Add 3 quarts of champagne the last thing or 4 bottles of Rhine wine and 2 of Apollonaris water. These ingredients will make punch enough for 50 people. Another nice and much less expensive punch is as follows: To 1 bottle of Chateau Maegaux (Francois Cuzol & Fils Bordeau) add an after-dinner coffee cup of cherry cordial, superior quality, the juice and fine grating of 4 large lemons, about a pint of strawberries, and a cup of sugar, perhaps a little more. Fill the cups with shaved ice and pour the punch over it undiluted,-- Mrs. Hat- tie Gould Jefferies, Augusta, Ga. Roman Punch.—One quart weak tea, 1 pint sugar or more to taste, 1 pint claret, 2 tablespoons of rum, 1 pound glaced cherries, grated rind and juice of 3 lemons. Add the rum and cherries when the others are nearly half-frozen. Serve with whipped cream on top.—Mrs. Leonard Phinizy, Augusta, Ga. Blackberry Cordial.—One gallon berries, 1% quarts good spirits, 2(4 pounds sugar, % ounce cloves, % ounce cinna- mon. Let it stand 48 hours, then strain and bottle. Set it away 4 weeks, pour off and bottle again.—Mrs. J. W. Durr, Montgomery, Ala. Blackberry Wine.—To each gallon of unbruised berries add / 1 gallon of water. Allow them to stand 30 hours, remove whatever is on top; strain through a cloth; add 2% pounds of good sugar to each gallon. Thoroughly dissolve and strain. Pour into vessels, allowing Ya vacuum for fermenta- tion. Into 3-gallon jug put only 2 gallons. Close tightly 106 Beverages. and let stand until December, then open and pour off. into bottles.—Mrs. A. A. Harman, Atlanta. Fruit Punch.—The juice of 1 dozen lemons, 2 pineapples or 2 cans of same, 1 pint of strawberry syrup, 1 pint of orange flower syrup. Place all in the punch bowl with a large lump of ice, then pour in, after you have put in enough sugar to suit, 4 bottles of Apollonaris water. (This is a very delicious drink.)—Mrs. Cornelia C. Black, Deerland Park. Brandy Peaches.—Take fine English peaches, scrub with a cloth dipped in cold water until all furze is removed, then prick to the stone in about a dozen places with a large needle. Drop in a kettle of cold water, put on the fire until water comes to a boil. Be sure the peaches don't boil. Take out with a perforated spoon, putting quickly between blankets, where they must strain for several hours. This will make them perfectly tender and yet firm. Then place in jars with layers of cut loaf sugar and pour over pure spirits or peach brandy. (Grandmother Barrett's Brandy Peaches.)—Mrs. Clark Howell, West End. Raspberry Shrub.—One quart of apple vinegar, 3 quarts of berries; let stand 1 day, then strain. Then add to each pint 1 pound of sugar; skim it clear while boiling; let boil % hour. Put 1 wineglass brandy to each pint of shrub. When cold, bottle.—Miss Carrie Thompson, Washington, D. C. Chocolate.—One quart of milk put on to boil; when it gets to boiling point add Yi cake of chocolate; after it is melted (cut in small pieces and put in front of stove to dissolve), sweeten to taste. Boil all this for at least 30 min- Beverages. 107 i utes. Then add as you are ready to take up, yolk of 1 egg well beaten and 3 or 4 drops of vanilla. Stir constantly as you pour egg in; do not let it cook anymore.—Mrs. T. R. Mills, Griffin, Ga. Blackberry Wine.—To a peck of berries pour a quart of boiling water, let stand until cool. Strain through a coarse bag. Two and one-half pounds sugar to a gallon of juice. Put in a jug and let ferment until all black froth is thrown off. Keep a vessel to fill from; fill every day for 12 or 14 days. Pour off and add % pound sugar to a gallon of juice. Rinse jugs and put wine in again. Tie muslin cloth over the top, put in a cool place. Cork tight when done fermenting. Keep until old.—Mrs. Colin Frazier, Inman Park. Noyean Cordial.—One pint alcohol, 1 pint water, 2 ounces bitter almonds pounded to a paste, 1 pound sugar, 1 pint of boiled milk, the peel of 1 lemon. Put in a pitcher, cover close. Stir every day for a week and then filter.—Mrs. Edgar Thompson, Washington, D. C. Orange Cordial..-.One quart alcohol, 1 quart water, the peel of 6 fresh oranges, removing as much of the inner rind as possible. Let it remain in a jug 3 months. Make a rich syrup and add to the contents of the jug after it has been strained. Bottle and cork. Five O'clock Tea.—Select the best variety of tea, accord- ing to taste, Japanese Royal Garden being excellent. Boil your water quickly in a small kettle and pour over the leaves, allowing a teaspoon of tea to each cup. While the water is preparing, put a cube of sugar in each cup with a dessertspoon of fine old Medford rum and a slice of Beverages. 109 Raspberry Vinegar.—Soak 3 quarts red raspberries in 1 quart vinegar for 24 hours. Strain and add 3 more quarts berries. Let this stand 24 hours—then strain. Put in 1 cup sugar to every cup juice and boil twenty minutes.— Mrs. Richard Peters, Atlanta. Chocolate.—Six tablespoons of grated chocolate, 1 pint boiling water, 1 pint boiling milk, % cup sugar, a pinch of salt, a dessertspoon of cornstarch. Put sugar, salt and dry choco- late together, dissolve gradually in little hot water; add milk and let it boil together 1 minute. Dissolve corn starch in 2 tablespoons of milk reserved from the pint; add to the boiling mixture and stir constantly until it all boils up. Serve with whipped cream.—Mrs. Charles Price, Salisbury, N. C. Spanish Cream.—Soak % box Knox's gelatine in cold water (cover it well) 15 minutes; heat 1 pint of milk, and strain gelatine into it the first thing; then beat the yolks of 2 eggs with 2 tablespoons sugar, and cook like boiled custard; as soon as cooked, pour immediately into a pitcher, then add whites of eggs and flour. Pour into molds; serve with whipped cream.—Mrs. Arthur M. Tinker, North Adams, Mass. Ratifla.—Take 1 gallon of best brandy, 1 quart of Ma- deira wine, 1 quart of Flontignac wine, 1 pint of orange flower water, 3 pounds of best loaf sugar, 1 pint of rose water, 2 peach kernels, blanched. Keep in the sun for 5 weeks, and bottle off.—Miss Mamie Boylston, Atlanta. Imperial Punch.—One bottle of claret, 1 bottle of soda water, 4 tablespoons of sugar, M teaspoon of grated nutmeg, 1 liqueur glass of maraschino, about 1 pound ice, 110 Beverages. 3 or 4 thin slices of cucumber with rind on. Put all the in- gredients into a bowl or pitcher, and mix well.—Mrs. J. D. Stocker, Atlanta. Balaklava Nectar.—(For a Party of Fifteen.) Thinly peel the rind of half a lemon, shred it fine, and put it in a punch bowl; add 2 tablespoons of sugar, and the juice of 2 lemons, the half of a small cucumber sliced thin, with the peel on; toss it up several times, then add 2 bottles of soda water, 2 of claret, 1 of champagne, stir well together with sufficient ice; serve. Roman Punch.—Make a strong, sweet lemonade, using 1% dozen lemons; add 1 pint of claret, 1 quart of cham- pagne, % box gelatine dissolved in water, strain, add whites of 3 eggs; then freeze.—Mrs.Georgia Sykes, Aberdeen, Miss. Corn Beer.—Boil 1 quart of corn until the grains crack, put the grains into a jug, and pour in 2 gallons of boiling water; do not use the water it was boiled in; add 1 quart of molasses, 1 handful of dried apples, 1 large spoonful of ginger; it will be ready for use in 2 or 3 days. If it is cool weather, set it in a warm place. You can use the same corn for several weeks; splendid with hot ginger cakes.— Mrs. D, S. Porter, Flowery Branch, Ga. Tomato Wine.—Let the tomatoes be fully ripe; after washing well, let them stand 24 hours; then strain, and to every quart of juice, add 1 pound of good sugar; let it fer- ment again, skimming frequently; when clear, bottle. To use this, sweeten a glass of water to the taste, and add the tomato wine until sufficiently acid.—Mrs. E. C. Merrill, Atlanta. Beverages. Ill Cherry Nectar.—To 4 pounds' of the fruit, washed and picked (stone half the fruit), put 3 tumblers of white wine, or good apple vinegar; let it stand 4 days; strain through a cloth, and to a pint of juice, add a pound of loaf sugar; boil in a porcelain kettle a quarter of an hour; when cold, bottle and cork it; keep in a dry, cool place. To use, pour a tumbler half full of the nectar, add a few pieces of ice, fill with very cold water; a refreshing summer drink.— Mrs. Frank P. Rice, Atlanta. Pineapple Beer.—Take the rind of a pineapple, put it into about 2 quarts of water; cover it, and set it aside for 24 hours; then sweeten to taste, bottle and cork; put it in the sun for 5 or 6 hours.—Miss Sallie Elkin, Lancaster, Ky. Colonial Punch.—One quart of Madeira, 1 pint of brandy, 2 quarts of champagne, 3 sherry glasses of Jamaica rum, 1 pint of port; pour all the ingredients over 9 sliced oranges, except the champagne; sweeten, and set away in a covered vessel for 3 days; strain, add a large lump of ice to the punch bowl, and 15 minutes before serving, add the cham- pagne.—Mrs. Edward Barnes, Atlanta. Dripped Creole Coffee.—One tablespoon of ground coffee for each person to be served; place in the dripper of the coffeepot, and add to it 1 tablespoon of cold water; let stand one hour; have water boiling, and drip slowly; not more than 1 tablespoon of water should be used at any time; drip % of a cup of coffee for each person, the other % to be boiled milk, into which pour the coffee, and let boil 3 minutes; serve very hot. Proportions of brands of coffee: % Java, M,Mocha.—Miss Daisy Hodgson, New Orleans. 112 Menus. MENUS. Breakfast Sliced Red Tomatoes Chicken Terrapin Baked Potatoes Creamed Asparagus Omelet Pop-Overs Coffee Marinate the tomatoes and serve sliced on beds ef watercress. Wash and drain the cross just before putting the tomatoes on it, that it may seem to have been just gathered; serve with French dressing. Prepare the eggs, etc., beforehand and make the chicken terrapin in the chafing dish on the table that it may be hot. Gar- nish with parsley and the whites of the eggs. Bake the potatoes; when done scoop out the inside, I' m at once with scalded cream and a little melted butter, heap on a plate, touch lightly with the beaten yolk of an egg, brown in a quick oven and serve with the terrapin. Instead of the asparagus omelet, can be served a sweet omelet, serving it as a course by itself. Mrs. Georgorge Tray lor, Atlanta. Breakfast Florida Oranges California Grapes Germea with Sugar and Cream English Muffins Light Rolls Coffee Tea Spring Chicken Fried Broiled Steak Creamed Potatoes Tomato Omelet Waffles Flannel Cakes Syrup Mrs. John L. Hopkins, Atlanta. Luncheon Roman Punch served in Ice Tumblers Sweetbreads a la Creme served in paper cases Partridges on Toast Salmon Croquettes Sauce Hollandaise Cheese Ramakin Charlotte Russe Black Coffee Mrs. Clarendon Oould, Baltimore, Md. Ladies' Luncheon Bouillon Oyster Coquille Snowflake Crackers Champagne Ris de Veau Patt ies Cream Sauce Celery Salad Ginger Ice Quail on Toast Saratoga Chips (1* ret Wine Chicken Salad Beaten Biscuits Olives Salted Almonds Jellied Tangerines with Whipped Cream and Almond Cream Cakes Cerise Menier Pink Grapes Coffee Mrs. 8. B. Hudson, Columbus, Miss. Ladies' Luncheon Strawberries, Sugar and Cream Bouillon Croutons Vol au Vent of Asparagus Persian Rose Leaf Punch Compote of Chicken French Peas Potatoes en Surprise Mock Crab Salad Bananas en Surprise Crackers Coffee Mrs. Joseph Thompson, Atlanta. Supper Bouillon Fricasseed Oysters Broiled Partridge Ham Omelet Potato Croquettes Tomato Sauce Celery Mayonnaise Cracker Biscuit French Rusks Tea Coffee Chocolate Neapolitan Ice Cream Pink Angel Cake Mrs. Porter King, Atlanta. Menus. 113 Family Dinner Clear Soup Broiled Fish Lemon Sauce Scalloped Potatoes Spanish Stew Boiled Rice Spiced Sweet Potatoes Mayonnaise of Celery Swiss Pudding Creamy Sauce Fruits Coffee, Mrs. John L. Hopkins, Atlanta. Anita's Game Course With Roast Partridges serve a sauce made as follows: Heaping tablespoon but- ter and same of sifted flour, rub well together j one half pint of broth, 2 teaspoons of each; mushrooms, catsup, cream and lemon juice. Put to boil, stir- ring well. Add beaten yolks of 2 eggs, stirring constantly and never allow it to boil after adding eggs. Cheese souffle's are served with this, baked either in paper forms or stone dishes. Take 2 level tablespoons of butter, when melted stir in 1 heaping tablespoon of flour until frothy, but not brown, add one-half cup of milk gradually, 1 cup of grated cheese, one-half teaspoon of salt, cayenne, yolks of 3 eggs, beaten light. When about to serve, add the whites beaten stiff, and bake in a moderate oven 12 minutes. Mrs. E. P. Mcllheney, Houston, Texas. Luncheon Raw Oysters Soup Baked Shad Potatoes Birds Green Peas Finger Rolls Gi filed Almonds Apricot Ice Asparagus on Toast Brain Patties Potato Salad with Mayonnaise Dressing Beaten Biscuit Croquettes Olives Ice Cream Cake Fruit Cheese Straws and Coffee Mrs. CharlesF. Rice, Atlanta. Dinner Julienne Soup Oysters a la Creme Roast Lamb M int Sauce New Potatoes Lettuce French Dressing Strawberry Bavarian Cream Crackers * Cheese Black Coffee Mrs. S. B. Hudson, Columbus, Miss. Luncheon Clam Bouillon Cheese Straws Devi l Sauterne Sweetbread Timbales French Peas Imperial Punch Broiled Chicken with Bernaise Sauce Roman Potatoes French Rolls (hot) Tomato Salad with Mayonnaise Rainbow Jelly with Whipped Cream Almonds Olives Crystallized Ginger Creme de Rose Miss Corinne R. Blocker,Atlanta. Gentlemen's I)i >ner Blue Points on the Half-shell Andalusian Soup Broiled Pompano Tartar Sauce Roast Fillet of Beef with Mushrooms Stuffed Tomatoes R >man Punch Chicken Timbales Cream Sauce Lettuce with French Dressing Royal Diplomatic Pudding Kentucky Chess Cake Edam and Roquefort Cheese Crackers Coffee Mrs. R D. Spalding, Atlanta. P. s. Caramel Cake.—Whites of 8 eggs, 2 cups of powdered sugar, 1 cup of butter, 4 cups of flour (measure after sifting), 1 cup of sweet milk, 2 teaspoons cream tartar, 1 of soda; bake in 3 layers, good-sized pans. Filling: 3 cups C. sugar, 1 cup sweet cream, butter the size of a large egg, boil until thick. The above cake recipe can be used with the following fillings: 2 cups of sugar, water enough to dis- solve, let boil until hard enough to pull like candy, try it in cold water, whites of 3 eggs beaten about half stiff; let the syrup stop boiling before pouring into the eggs, continue to beatuntil cold enough to spread. Very finely chopped raisins put in this is very nice, also nuts or figs; put the fruits or nuts in part of icing, saving part for outside, marsh mallow cut fine is also very nice put in icing between angel food.— Miss Carrie Merrill, Atlanta. "Love Not" Pal Tier's Cak1-.*— Two and one-half cups of flour %cup of butter, 1 cup of milk, 1 cup of sugar, 2 teaspoons of baking powder, 2eggs,%cakeof chocolate (Baker's), 1cupof sugar, V2 cup of milk; boil until thick, set away to cool, mix with batter, bake in layer cakes and stick together with chocolate or caramel filling. Chocolate Filling'.*—Boil Y2 cup of sugar with 8 table- spoons of cream and Y2 cake of chocolate grated, until it will stand; pour this over the beaten whites of 2 eggs, add 1 teaspoon of vanilla, beat until it thickens, put between layers over the top and sides. Hinton's Caramel.''—Three cups of white sugar, 1 cup of sweet milk, 1 cup of fresh butter. Boil together until it * "Inglehurst Recipes" from Mrs. F. D. Wimberly. P. 8. 115 thickens, then remove from the fire, add 1 teaspoon of vanilla and whip until it is cold. Cousin Ann Hill's White Cake.*—Whites of 14 eggs, 1 pound of sugar, % pound of flour, % pound of butter. Cream flour and butter together, beat the whites and sugar to- gether until it looks like icing, mix well and flavor with lemon. Inglehurst White Fruit Cake.*—Whites of 8 eggs, 1 coffee cup of sweet milk, 2 coffee cups of sugar, 4 coffee cups of flour, 1 coffee cup of butter, 3 teaspoons of baking powder, 2 teaspoons of lemon extract, 2 grated cocoanuts, 2 grated nutmegs, 1 pound of citron, 1 pound of almonds, 1 glass of sherry wine. Add a cup more of sugar with the cocoanut. Candied orange peels and crystallized pineapple improves the flavor. Wimberly Fruit Cake.*—Two pounds of flour, 2 pounds of brown sugar, 1 pound of butter, 3 pounds of raisins, 3 pounds of currants, 3 pounds of citrons, 14 eggs, 1 large cup of cream, 1% tablespoons of cinnamon, 11/^ tablespoons of spice, 1% tablespoons of cloves, 1 tumbler of brandy, 1 tumbler of good wine, 2 grated nutmegs, 2 teaspoons of soda dissolved in a large cup nearly full of molasses. Chop raisins fine, rub fruit in flour and bake slowly. Inglehurst Pound Cake.*—One pound of sugar, 1 pound of flour, 1 pound of butter, 1 pound of eggs, and one extra for shells; 1 teaspoon of cream tartar, % teaspoon of soda, 1 teaspoon of lemon; sift cream of tartar in flour; dis- solve soda in a little water, and add last. * "Inglehurst Recipes" from Mrs. F. D. Wimberly. /■ MRS. FREDERICK FOUNTAIN LYDEN, Member Committee on Agriculture and Horticulture. P. 8. 117 Stuffed Eggs.—Boil 10 eggs 20 minutes, peel off the shells and cut in halves to form two bateaux, remove all the hard- boiled yolks and put into a bowl; in an earthen saucepan, mix 2 well-beaten eggs, 1 tablespoon dry mustard, 3 table- spoons cream, 1 teaspoon salt, % teaspoon pepper (cayenne is best), 2 tablespoons olive oil, 2 of vinegar, one of sugar; boil until a thick custard, and mix with hard-boiled yolks; fill the whites with the mixture; serve cold.—Mrs. A. D. Adair, Atlanta. Five O'clock Tea Sandwiches.—With a five o'clock cup of tea, one wants a thin, delicately flavored sandwich, and I have found this one entirely satisfactory and very popular. Cut your bread in thin slices and shape as fancy dictates after the crust is removed. Butter smoothly and lay on damp cloth until ready to fill. For a filling, use boiled ham, hard- boiled eggs and artichoke pickles in equal proportions. Cut the ham with a pair of sharp scissors into long, thin threads and slice the pickle in round, flat slices, cutting them very thin. Mix a dressing of mustard, salt, pepper, vinegar and celery seed and add a raw egg. Boil, and when a little thick add to the meat, pickle and eggs. Mix lightly and lay be- tween 2 slices of bread. Tie with a ribbon.—Mrs. Lollie Belle Wylie, Atlanta. Syrup.—One cup white sugar, 1 of good brown sugar, 1 of water. Mix well and let it boil 15 minutes, remove and flavor with vanilla. Blackberry Pudding.—One-half pound butter, 1 pound brown sugar, 1% pounds flour, 4 eggs, well beaten, 1 quart blackberries; cream the butter and sugar, add flour and eggs 120 P. S. soda and 4 teaspoons of cream tartar dissolved in the milk, 1 cup black molasses. Stir Y2 teaspoon of soda into mo- lasses, 4 pounds raisins, 2 pounds currants, 1 pound citron, 1%pounds of dried figs, 1 cup blackberry jam, 4 tablespoons nutmeg, 6 tablespoons of cinnamon, 3 tablespoons of cloves, 3 tablespoons spice, 2 tumblers brandy poured over the spice before putting into the batter. Flavor to taste with vanilla and lemon. Bake slow. Just before it is cold, pour over 2 tumblers of some good wine to keep it moist.-^-Mrs. A. M. Robinson, Atlanta. Tapioca Apples.—Prepare apples as for apple duck. Take 5 tablespoons of tapioca, let it soak 20 minutes in cold water. Put a quart of sweet milk on the fire, sweeten it a little, when near boiling, stir into it the tapioca with the well-beaten yolks of 6 eggs; beat the whites with 6 table- spoons of sugar to a stiff froth. When the milk has cooled a little, stir in part of the whites. Fill the apples with this and bake until the apples are done. In top of each apple pile a spoon of remainder of whites and return to the oven until a delicate brown.—Mrs. A. J. Orme, Atlanta. Salmon for Dinner.—Take all the bones and skin from salmon; warm it without too much of the sauce that comes in can. Half pint of rich milk, into which stir two table- spoons of flour, 2 tablespoons of melted butter; stir all to- gether, put on to boil and stir until thick. Chop up 2 or 3 hard-boiled eggs and put in dressing.—Mrs. J. M. Billups, Columbus, Ga. Milk Yeast Bread.—Take 1 cup of meal, 1 cup of sweet milk; boil and stir in meal while hot; Y2 cup of warm water 122 P. S. Restorative Jelly.—One-half box gelatine, 1 cup port wine, 1 tablespoon of powdered gum arabic, 2 tablespoons of lemon juice, 3 tablespoons of sugar, 2 cloves. Put all to- gether in a glass jar, and cover closely. Place the jar on a trivet in a kettle of cold water. Heat it slowly and when the mixture is dissolved, stir well and strain. Pour into a shallow dish, and when cool cut it into small squares. This is good for an old person or a very weak patient.—Mrs. Dr. Robert Ridley, Atlanta. Charlotte Russe.—Soak 1 ounce of gelatine in a pint cf sweet milk for 1 hour, place the same over the fire and keep stirring until the gelatine is thoroughly dissolved, then re- move, and when nearly cold beat thoroughly with an egg- beater. Flavor 1 quart of cream with 1 heaping teaspoon of extract vanilla, wine and pulverized sugar to taste. Pour the 2 mixtures together and whip thoroughly, then into molds lined with sponge cake.—Mrs. R. S. Rust, Atlanta. Swiss Biscuit.—Dissolve half a yeast cake in a half teacup of warm water; beat the yolks of 2 eggs very light, and add to the yeast, with the sugar, salt, and 1 tablespoon of butter, and enough flour to make a soft dough; let it rise, as for rolls; beat the whites stiff, and add to the risen dough with more flour; roll out like biscuit, spread butter over it, and fold over; cut with biscuit cutter, put in but- tered pans, and when light, bake them a light brown.—Mrs. Wm. G. Elkin, Aberdeen, Miss. Corn Wafers.—To 1 cup of corn meal add 1 tabl espoon of flour, a little salt, and sufficient sweet milk to make a soft P. S. 123 dough; bake in wafer irons a light brown on both sides.— Mrs. P. Brown, Gainesville, Ga. Swiss Splits.—Two medium-sized Irish potatoes; boil in 1 pint or 1% pints of water until soft; pass through a vegeta- ble strainer into a bowl; add to it a teacup of the potato water, scalding hot; 1 tablespoon of sugar, 1 teaspoon of salt, % cup of yeast; mix well, and add 1 pint of flour; if too stiff to work with spoon, add little more potato water; make up about 9 o'clock a. M., and set to rise until 1 o'clock p. m.; when well risen, break into dough 3 eggs; mix well, and add 1 good tablespoon of lard and 2 pints of flour; work until all are well mixed, then set again to rise; at 5 p. m,, work again, adding a little flour, if needed, and make dough the ordinary consistency of light bread; roll out as for biscuit, butter the upper side, and cut out your rolls with a biscuit cutter, and place 2 together (buttered sides touch- ing) ; set to rise again, and when risen bake for supper.— Mrs. Sue B. Hudson, Columbus, Miss. Some Simple Remedies From a Texas Lady.—For Indiges- tion: One-quarter of a teaspoon of soda, 10 drops of pep- permint in M, of a glass of water. For Sick Headache: The juice of 1 lemon in a half glass of water, either hot or cold ■ a little sugar and ^ of a teaspoon of soda. Cold Cream.—Three ounces almond oil, 3 ounces of rose water, 3 ounces of mutton suet, Y2 ounce of white wax, Y2 ounce of spermaceti; perfume with any extract preferred; put all together in a saucepan and heat until melted; don't let boil; then beat until a white, smooth cream.—Mrs. Dr. J. B. S. Holmes, Atlanta. P. S. 125 white mustard seed, % teaspoon whole cloves, tied in a cloth. Simmer for 15 minutes, let them remain in brine 24 hours; reheat and return to plums; put up in small jars. They mould after being opened.—Mrs. T. S. Quarterman, McIntosh Co., Ga. A Pretty Tea Dish.—Make a sweetened pie crust, roll thin, and partly bake in sheets; before it is quite done take from the oven, cut in squares of four inches, take up two diagonal corners and pinch together, which makes them basket- shaped ; now fill with whipped cream, or white of egg, or both, well sweetened and flavored, and return to oven for few minutes.—Miss Ella Rushton, Atlanta. Cold Slaw and Dressing.—To 1 quart of chopped cabbage use the following dressing: One teacup of vinegar, 1 tea- spoon of mustard, 1 teaspoon of celery seed, 1 teaspoon of salt, 2 tablespoons of sugar, 1 tablespoon of butter; put on the fire and let come to a boil. Beat well 2 eggs, pour on it a cup of sweet milk or cream, add this to the hot dress- ing, stirring constantly until thick. Pour over cabbage and set away on ice to get cold until ready to serve.—Mrs. D. G. Wylie, Atlanta. Pop-Up Muffins.—Two cups of milk, 2 cups of flour, 2 eggs and a pinch of salt. Beat eggs separately. Then add flour and milk, a little at a time and beat very hard. Have your tins very hot, and bake at once. The oven must have good bottom heat and yet not too hot, or they will crust over the top before they rise.—Mrs. Kate Cox, Atlanta. Pineapple Fritters.—Make any nice fritter batter, add 1 grated pineapple.—Mrs. Vannah Dozier, Columbus, Ga. 126 P. S. Cake Without Flour.—One heaping cup of cracker dust, 1 heaping cup of almond dust, 10 eggs, whites and yolks beaten separately. Flavor with vanilla. Cook in layers and spread whipped cream between.—Mrs. Eloise Thomas, Jefferson, Texas. Nut Cake.—Eight eggs, 2 teacups sugar, % pound of Eng- lish walnuts, 9 tablespoons of cracker dust, 1 teaspoon of spice and cloves '1 lemon rind grated with the eggs and sugar, very light. Add spices and lemon, cracker dust and nuts jbakein moderate oven.—Mrs. E.Brown, Anderson, S.C. Velvet Sponge Cake.—Two cups of sugar, 6 eggs, (leave out whites of 3), 1 cup of boiling water, 2% cups of flour, 1 tablespoon of baking powder in the flour. Beat the yolks of eggs a little. Add the sugar and beat 15 minutes. Add the 3 beaten whites and cup of boiling water just before the flour. Flavor with teaspoon of extract of lemon. Bake in 3 layers, putting between them icing made by adding to the 3 whites, beaten to a stiff froth, 6 dessertspoons of pulver- ized sugar to each egg. Flavor with lemon. Cooked icing may be used.—Mrs. Charles Lovelace, Columbus, Ga. Beaten Biscuit.—One pound flour, 3 ounces lard, 1 teaspoon salt, one teacup sweet milk; mix togetherin very stiff dough, and beat until it blisters and is soft enough to roll out a half inch thick; cut with small cutter, stick each biscuit through with fork, place in moderately hot oven, and bake 25 minutes.—Mrs. S. F. Hamilton, Columbus, Miss. Salmon Croquettes.—One cup of milk to a can of salmon, 1 spoon of butter rubbed into a dessertspoon of flour. Let the milk come to a boil. Empty the salmon into it, let the 130 P. S. When as thick as boiled custard take it off and let cool and then pour over the slaw.—Mrs. Charles T. Hopkins, Atlanta. Buttermilk Yeast Cakes.—Let 1 pint of buttermilk come to a boil, remove from fire and when tepid, dissolve 1 yeast cake in it and make a thick batter of meal. Let this stand in warm place 5 or 6 hours, or until risen, then add enough meal to make stiff enough to mold into cakes. Dry in the shade, turning frequently. In making bread, use 1 yeast cake (thoroughly dissolved in water with tablespoon of sugar) to 1 quart of flour, heaping tablespoon of lard or butter, a little salt, and water enough to make into a stiff dough. Knead 15 minutes and put to rise in a warm place over night. Make out into rolls or loaves, grease on top and place in well-buttered pans for second rising about 1 hour before baking.—Miss Jane McKinley, Atlanta. Caramel Pudding.—Put a handful of loaf sugar to boil in % pint of water until the syrup becomes a deep brown. Warm a small basin, or jelly mold, pour the syrup in it and keep turning the basin in your hand until the inside is completely coated with the syrup, which will by that time have set. Strain the yolks of 8 eggs from the whites, and mix them gradually and effectually with 1 pint of milk. Pour this mixture into the prepared mold, lay a piece of paper on the top; set it in a saucepan of cold water, taking care that the water does not come over the top of the mold; put on the cover and let it boil gently by the side of the fire for 1 hour. Remove the saucepan to a cool place and when the water is quite cold take out the mold and turn the padding out very carefully. By using a portion of the whites miss june Mckinley, Member Committee on Agriculture and Horticulture. 134 P. S. the milk; take 1 large baked potato, and while hot, mash through a strainer with 1 spoon of butter, 1 egg (beaten very light), a little salt, 1 pint of flour; set to rise; when risen add % pint of flour, set to rise again; when risen roll out and make into rolls; rise again and bake.—Mrs. Henry Boylston, Atlanta. Preventive of Seasickness.—The following remedy, pre- ventive of seasickness, is recommended by Prof. E.Tourgee, of Boston, manager of tourist excursions. It was tried by himself and family, five in all, who had suffered from sea- sickness on every former voyage across the Atlantic, and in each case it proved entirely successful, and produced no un- favorable results: Dissolve 1 ounce of bromide of sodium in 4 ounces of water; take 1 teaspoon 3 times a day be- fore eating. Begin taking the above 3 days before starting on the sea voyage.—Mrs. Lucy Milner Lumpkin, Atlanta. Fruit Cake.—Two pounds raisins, seeded and cut in 2 pieces; 2 pounds currants, washed clean in a sieve and dried in the sun; 1 pound citrons, 1 pound flour, 1 pound sugar, % of a pound of butter, 10 eggs, one tumbler of wine or brandy. sj I use also Y2 tumbler of syrup from sweet pickles, 2 table- spoons of cinnamon, 1 of cloves, 1 nutmeg. After the rai- sins have been seeded and cut, pour brandy or wine on them, and let stand over night. Do this with all the fruit. After weighing the flour, take some of it and rub on the fruit; after mixing your cake, add your fruit; if the batter is too thin the fruit will sink to the bottom of the pan; bake slowly for 3 hours; if very thick, will take 4 hours.—Mrs. John Morse, Atlanta. 136 P. S. while boiling, add apples, a half at a time; boil until tender, twenty minutes will suffice; remove and add others, until all have been in jar; boil syrup until thick as you like, and pour over; should there be too little to cover the fruit, sweeten and scald enough vinegar to thoroughly cover the apples; cover jar with a wax cloth.—Mrs. A. D. Adair, Atlanta. Boiled Plum Pudding.—Two tumblers of fine bread crumbs, 1 tumbler of sifted flour, % pound raisins, seeded and cut in half, the same of currants, picked and dried; a large piece of citron, cut into strips; chop V& pound of dried beef suet, soak several hours in a tumbler of brandy or wine; 1 tablespoon of mace and cinnamon, mixed; add to the butter 1 beaten nutmeg, 2 grated lemons, removing the seed; 10 eggs, beaten well) with a tumbler of sugar; pour upon the bread 2 tum- blers of rich milk, very hot; tie well, and follow the direc- tions for boiling; serve with a rich sauce.—Mrs. McD. Dun- woody. A New Chicken Salad.—One quart of chicken cut into dice, 2 large cucumbers, 1 can of French peas; chop the cucum- bers and let drain; turn the peas into a colander, let cold water run over them for a moment, and then dry in a cloth; just before serving, mix all together with a very thick salad dressing, either a boiled dressing or a mayonnaise. This salad is most delicious, far better than the salad made with chicken and celery.—Mrs. C. L. Russell, Cleveland, Ohio. Canelon of Beef.—Two pounds of the > round of the beef, chopped very fine, also 3 sprigs of parsley chopped fine; 1 heaping teaspoon of salt, 1 tablespoon of butter, % tea- spoon of black pepper, 1 raw egg, and Y2 teaspoon of onion 138 P. S. moderate oven; beat the 6 whites and 5 tablespoons of sugar until smooth; pour over top of pudding after it is baked; put in stove and brown lightly.—Mrs. J. D. Shell, Aberdeen, Miss. Pumpkin Chips.—From a highly colored pumpkin cut slices about 3 inches long and 1 inch broad, and about the thick- ness of a dollar; for 1 pound of chips, 1 pound of sugar; pare the rinds of 5 lemons and add the juice, allowing 1 gill of juice to 1 pound of chips. Put the pumpkin into a bread pan and cover with the sugar. Pour the lemon juice over it and let stand all night. Boil all together till the pumpkin is clear; half an hour is sufficient. When half boiled, take out the pumpkin, let it cool, return it and boil till clear.— Mrs. Henry Boylston, Atlanta. Florida -Orange Marmalade.—Six perfect oranges with bright skin, 2 lemons, 4 pounds of sugar. With a sharp knife shred the oranges and lemons as fine as possible, re- moving the seed with the cutting. Put the shredded fruit in an earthen or porcelain vessel and add a half gallon of water. Cover and let stand 48 hours. Pourthe whole into a preserving kettle, add the 4 pounds of sugar. Let it boil until the fruit becomes transparent and a little jellied. The more quickly it is cooked, the more brilliant the color.— Emma Moffett Tyng. Swedish Prune Pudding.—Take the pits of % pound of French prunes. Steam the prunes until tender and chop them fine. Take the meats out of pits and chop fine. Mix together the prunes, chopped meats and 6 tablespoons of powdered sugar, and the beaten whites of 10 eggs. Bake P. S. 139 immediately, 15 minutes, and serve with whipped cream. Do not grease the tin, but pour cold water in it before put- ting in the pudding.—Mrs. Archibald Davis, Atlanta. Fruit Conserve.—Five pounds currants, 3 pounds sugar, 2 oranges, 1 pound raisins, seeded; use grated rind, juice and pulp of the oranges, freed from the white skin and the seeds; cook the whole about 20 minutes; if the seeds of the currants are objectionable, strain them, using only the juice, and add cherries, equal in bulk to the discarded currant seeds.— Mrs. W. D. Shuart, Rochester, N. Y. Ginger Pears.—Eight pounds of pears, weighed after they are pared, and cut into dice; 6 pounds granulated sugar, 4 large lemons, Y2 pound green ginger root; peel lemons, and chop the pulp and yellow rind, discarding the white inner skin; parboil the ginger root to soften, and cut into bits; cook all together, adding one quart of water, for 3 hours, or until the consistency of jelly when cold.—Mrs. W. D. Shuart, Rochester, N. Y. Onion and Cucumber Pickle.—Slice 1 peck cucumbers, and Y2 peck onions; let stand over night in salt; in the morning, wash off the salt, and in a stone jar put a layer of onions, then one of cucumbers, sprinkling over each layer whole pepper, mustard seed, and a little powdered cinnamon; con- tinue this until the jar is almost full, then to % gallon vine- gar add 1pint port wine, and % pint olive oil. and pour the whole over the pickle; every morning, for two weeks, stir well—Miss Stella Shuart, Rochester, N. Y. Dutch Lettuce (For the Chafing Dish.)—Two heads of let- tuce, shredded; *4 pound raw ham, diced; 1 egg, raw; dash 140 P. S. of pepper, either cayenne or paprika; 2 tablespoons vine- gar, 2 tablespoons sour cream; put ham in blazer over the flame, and cook until brown, and the fat well dried out; then add the vinegar, pepper, broken egg, and sour cream, stirring constantly until it thickens; add the shredded let- tuce, and serve hot.—Miss Stella Shuart, Rochester, N. Y. AppleSalad.—Two tart apples, 1 cup celery, juice of one lemon; pare apples and cut into dice, add celery and lemon juice; pour over this a French dressing made from 3 table- spoons of oil, one tablespoon of vinegar, Vi teaspoon salt, Ys teaspoon pepper; serve on lettuce leaves, with chopped parsley and mayonnaise dressing, 1 teaspoon of the latter being added to each little nest of the salad.—Miss Gertrude Shuart, Rochester, N. Y. Beet Salad.—One cupboiled beets,diced; 1cup boiled pota- toes, diced; 1 cup celery, diced; Yt teaspoon celery salt, % teaspoon curry powder; pour over this a dressing, made as follows: One tablespoon sugar, Y2 teaspoon salt, 1 cup vinegar, 3 eggs; beat all together, boil until it begins to thicken like custard, then add one cup sour milk, stirring constantly; let boil five minutes more, and when cold, pour over the vegetables.—Miss Stella Shuart, Rochester, N. Y. Ginger Wafers.—One-half cup butter washed and creamed, V2 cup sweet milk, 1 cup fine brown sugar (sifted), 2 cups flour sifted twice, 1 heaping tablespoon ground ginger. Rub the bottom of stove pans with cold butter and spread the mixture as thin as paper; bake in moderate oven. When browned, cut into squares with sharp knife; remove imme- diately from pan. (Very crisp and nice.)—Mrs. F. B. Mapp, Milledgeville, Ga. 142 P. S. gum camphor and let slowly boil until the camphor is all dissolved, then add the wax, stirring thoroughly, until melted. Pour the contents of the vessel into glass jars and screw the tops firmly down. Keep in a dark place. This salve is to be used as a plaster over the throat and chest. In my own experience I have found it to be a most excellent remedy for croup. It is also very good for asthma.—Mrs. D. N. Speer, Atlanta. Gumbo Soup.—Cut a spring chicken and a small slice of ham into small pieces; into a pot put a heaping tablespoon of lard; when quite hot, put in the ham and chicken, and fry brown; add to this 2 large tomatoes, 1 onion, 1 tablespoon of flour; let brown a little; add 3 dozen okra cut into small pieces. Cover with sufficient water to make required quantity of soup; let simmer over slow fire, salt to taste; serve with boiled rice; cook 2 or 3 hours, and if too thick, Y2 an hour before serving, thin with boiling water.—Miss Daisy Hodgson, New Orleans. Green Tomato Sweet Pickles.—Slice the tomatoes and on- ions and put into a jar with thick layers of salt; let remain over night. The next morning Wash thoroughly in cold water and squeeze dry; cover with vinegar, and to every gallon add the following: % pound of sugar, 1 ounce of celery seed, y,pound of mustard, 1 ounce of allspice, 1 ounce black pepper, 2 nutmegs; boil the whole gently until clear and tender; put some turmeric in muslin bag to color pickle.— Mrs. Ira E. Fort, Atlanta. Walnut Salad.—Crack 25 English walnuts and pick out the kernels as whole as possible; cover with the juice of lemon 144 P. S. Coffee Jelly.—One-half box Knox's gelatine, soak in 1 cup cold water for 1 hour, then add 1 cup boiling water, 1 cup sugar and 2 cups cold coffee.—Miss Louise Galuph, North Adams, Mass. Snow Cheese.—One and one-half ounce sweet almonds, 1 tablespoon of ratifia, 2 tablespoons of rose water, 1 quart of cream, juice of 3 lemons, 3 ounces of sugar; blanch the almonds and pound, add the ratifia and rose water, stir it into the quart of cream, add the strained juice of the lemons and sugar; whisk the mixture until it begins to thicken; pour nuts in the mold and set to cool. It will be ready in 12 hours.—Mrs. F. F. Lyden, Baltimore, Md. Egg Timbales.—For 6 persons use % dozen eggs, 3 gills of milk, 1 teaspoon of salt, % of a teaspoon of pepper, 1 tea- spoon of chopped parsley and % of a teaspoon of onion juice; break the eggs into a bowl and beat them well with a fork, then add the seasoning and beat for a minute longer. Now add the milk and stir well. Butter 8 timbale molds of medium-size and pour the mixture into them. Put themolds in adeep pan and pourin enough hot water to come almost to the top of the molds. Place in a moderate oven and cook until firm in the center; about 20 minutes; then turn out on a warm dish and pour a cream or tomato sauce around them. This is a nice dish for breakfast, luncheon or tea.—Mrs. J. D. Collins, Atlanta. Queen of Puddings--Eight eggs, pint of milk, pound of sugar, 4 spoons of flour or corn starch and a pinch of salt, heaping spoon of butter, flavor with vanilla; put the milk and nearly all the sugar and butter on to boil; mix flour P. S. 145 with a little cold water until a smooth paste, then beat into it the yolks of the eggs; add the salt; while the milk is boil- ing have the whites beaten stiff, adding only enough sugar to sweeten delicately, more will cause meringue to fall; beat the yolks of eggs and flour into the boiling milk and sugar; as soon as it thickens pour into pudding bowl and place the whites on top; bake slowly till meringue is a light brown.— Miss Martha Harris, High Shoals, Ga. Orange Pudding.—Grate rind and squeeze the juice of 2 oranges or lemons; stir together with % pound of butter, Y2 pound of sugar and a wineglass of mixed wine and brandy; beat 6 eggs very light and gradually add them; bake %hour; when cool grate sugar over it.—Mrs. Dora Adams Hopkins, Atlanta. Old-Fashioned Mince Meat.—Four pounds of tender beef, V/2 pounds suet, 8 pounds chopped apples, 3 pounds currants, washed, dried and picked, 3 pounds seeded raisins, 6 pounds sugar (brown will do), 2 pounds citron (chopped), 2pounds large oranges (grated rind, juice and pulp), 4 large lemons (ditto), 1 ounce of cinnamon, Y4, ounce of cloves (ground), bk ounce of mace, % ounce of allspice, 1 nutmegs (grated), 1 quart Madeira wine, 1 pint brandy, 1 cup of strawberry or raspberry jam, 1 cup of quince preserves, 2 cups of molas- ses, 2 cups of vinegar,salt to taste; use the water that the meat was boiled in and cook as long as you see fit.—Mrs. L. P. Leary, Atlanta. Beef Tea (For Invalids).—One-half pound tender beef (nofat),cut in bits; put in glass bottles, with top well screwed on (can add a little water), place in kettle of boiling water 148 P. S. Turtle Soup.—Three teaspoons of cinnamon (ground), 3 teaspoons of mace, 1 teaspoon of brown sugar, % teaspoon of spice, 1 heaping teaspoon of butter, % tumbler of pepper vinegar, % tumbler of sherry or Madeira wine, salt, 1 dozen eggs boiled hard and cut up, a little brown flour to thicken it, 6 onions (medium size) cut up fine and boiled with the turtle. Take the turtle out of the soup, pick out the bones, and put the turtle, cut up fine, back in soup. Canned turtle will do, using 2 cans for above proportions and putting in a little piece of fat bacon about 3 inches square. The brand of canned turtle is best with green turtle on box.—Mrs. E. P. Howell, West End. Chocolate Caramel Cake.—One cup butter, 2 cups sugar, 3 cups flour, 4 eggs, 1 cup milk, 2 scant spoons of yeast pow- der; bake in 3 layers. Let the middle layer be heavily spiced, with 2 tablespoons brandy added. Filling: Two cups sugar, % cup butter, % cup milk, % cup water, spoon- ful vanilla, section of chocolate; boil until quite thick, stiring all the time, and beat until nearly cold.—Mrs. David W. Appier, Atlanta. Dainty Dinner or Tea Rolls.—Roll out pie crust dough Yi inch thick, cut in pieces 3 inches wide, 6 inches long; spread first with butter, then add a layer of apple jelly; roll and bake; nice, hot or cold.—Mrs. Julia M. Watson, Atlanta. Vermicelli Toast.—One cup of milk, % cup of flour, Y2 tea- spoon of salt, 3 full teaspoons of butter; boil milk, mix in flour and butter; boil 3 eggs hard, chop whites, put whites into this sauce and pour over toasted bread, grating the yel- lows of eggs over top of this. A little parsley added is good. —Miss Mattie Smith, Griffin, Ga. INDEX. Pages. Soups 6-8 Oysters and Fish 9-13 Meats 13-24 Pickles 25-28 Vegetables 28-33 Salads 38-39 Bread 89-46 Cakes 47-63 Puddings and Custards 63-78 Gelatines' 78-86 Chafing Dish Recipes 86-90 Frozen Desserts 90-100 Confectionery 100-104 Beverages ; 104-111 Menus . . 112-113 P. S 114-148 V gJHUCKINS ftft&SOUPS ESTABLISHED 1855. These Soups Gained the Medaille d'Honneurat the Paris Exposition Universelle, in 1889; also, Medal and Diploma, World's Fair, Chicago, 1893. They are rich and heavy-bodied, and per- fectly seasoned, being manufactured from the best materials the markets afford at all sea- sons of the year, and will keep in any climate. There is positively no extract or gelatine used, and they are warranted pure and unadulterated. The HUCKINS SOUPS commend themselves to every housekeeper as being suited to the epicurean palate, ex- celling the best home preparation—and what a saving in time to have these First-class Soups at your elbow in the hour of need. Sold by all Grocers throughout the Nation. THE C. A. REESER CO. INNISFALLEN GREENHOUSES. URBANA, OHIO- Growers of and dealers in Roses, Geraniums, Chrysanthemums and all varieties of Seeds, Bulbs and Plants. A few of our bargains: Col. A.—Ten fine assorted double and single Hyacinths. Col. B.—Twenty-five fine assorted single and double mixed Tulips, all colors. Col. C.—Seventy fine assorted Crocuses; all colors mixed. Col. D.—Ten assorted double and single Narcissus. Col. E.—Twenty-five Freesias; grown with little care; hosts of lovely blossoms; deli- cious perfume. Col. P.—Five Lilium Harrisii; white Easter Lily; easy to grow; sure to bloom. Col. Q.—Three fine bulbs of Illy Auratum. Col. H.—Five Hyacinths (double and single), ten Crocuses (assorted), six Tulips, two Sparaxis, two Triteleas, two Narcissus, two Ixias, two Alliums, two Tritonas, four Free- sias. This collection is intended more especially for winter flowering. Col. J.—Collection of bulbs for outdoor bedding, Five Hyacinths (assorted colors), ten Tulips, (double and single), twelve Crocuses (all colors mixed), two Narcissus, four Iris, six Scillas, four Anemones, one Glory of the Snow. Col. K.—Twelve beautiful ever-blooming Roses. Send for our Fall Catalogue with full list of Flowering Bulbs, etc. Address THE C. A. REESER CO., Drawer B. Urbana, Ohio. LaGrange Banking &Trust Company, Lagrange, ca. CAPITAL $150 000 00 cirj GE0- l,, SPEER< President. UANIAL, »I!)U