Chapter 9

One teacupful grated chocolate, one pint warm water. Boil together. Then add one pint sweet milk and let come to a boil. Add two heaping tablespoonfuls of corn starch, dissolved in none-half cup of milk, sweeten to taste and when cool flavor with vanilla. Beat the whites of two eggs and a pinch of pulverized sugar to a very light froth, and pile on top.

BAVARIAN CREAM.

From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.

One-half box gelatine, one-half cup cold water, one pint cream, one pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful salt, one teaspoonful vanilla, one tablespoonful wine. Soak the gelatine in cold water till soft. Chill and whip the cream till you have three pints. Keep the whipped cream on ice, and boil the remainder of the cream, adding enough milk to make a pint in all. Beat the yolks of the eggs, and add the sugar and salt. Pour the boiling milk on the eggs, and when well mixed put back in the double boiler and cook about two minutes, or just enough to scald the egg. Stir constantly, add the soaked gelatine, and strain at once into a pan set in ice water. When cool, add the vanilla and wine. Stir until it begins to harden, then stir in quickly the whipped cream, and when nearly stiff enough to drop, pour into moulds wet in cold water.

_Chocolate Bavarian Cream_--Melt two sticks of sweetened chocolate, and stir them into the custard before straining.

GELATINE CREAM.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

To a pint of cream add half a cupful of powdered sugar and a teaspoonful vanilla extract; whip it to a stiff froth; dissolve a quarter of a box of gelatine in two wine glasses of sherry heated, but not allowed to boil; let this cool a little, then stir into the cream; pour the whole in a mould and set it on the ice to stiffen.

NOB HILL PUDDING.

From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.

For one pint thick cream dissolve four sheets of isinglass in four tablespoons of hot water; whip cream until thick, sweeten and flavor; have isinglass warm enough to pour, but not too hot; stir in very fast and put in mould to cool.

APPLE CHARLOTTE.

From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.

Mix one pint of stewed apples with one cup of sugar; the grilled rind and juice of one lemon; soak one-third of a box of gelatine in one- third of a cup of cold water twenty minutes; add one-third of a cup of boiling water to dissolve the gelatine; when cool add it to the apples; when beginning to stiffen add the beaten whites of three eggs; pour into moulds lined with lady fingers; serve with soft custard poured round the base of the charlotte.

CHARLOTTE DE RUSSE.

From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board Lady Managers.

One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry wine. Whip cream, first sweetening with a cup of pulverized sugar, adding enough sherry to flavor and the yolk of one egg. Whip stiff the two whites of the eggs. Dissolve gelatine in half a cup of milk. Line glass dish with slices of sponge cake or lady fingers. Whip all the ingredients together and pour in dish to congeal.

CHARLOTTE RUSSE.

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and Lady Manager.

Whip one quart of rich cream to a stiff froth and drain well on a sieve. To one scant pint of milk add eggs beaten very light. Make very sweet and flavor with vanilla. Cook over hot water till it is a thick custard. Soak one full ounce of Cox's gelatine in a _little_ cold water; warm over hot water. When the custard is _very_ cold, beat in lightly the gelatine and the whipped cream. Line the bottom of your mould with buttered paper, the sides with sponge cake or lady fingers, fastened together with the white of an egg. Fill with the cream and put in a cold place, in the summer on the ice. To turn out, dip the mold for a moment in _hot_ water.

CHARLOTTE RUSSE.

From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.

One-half box gelatine, put to soak in one-half pint of milk for an hour. Take one-half pint of milk and yolks of two eggs and make a custard, sweeten and flavor to taste; when thick enough, stir in the gelatine until cool. Take one quart rich cream, flavored with wine; sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl with them. When the custard is cold, stir the cream in it, continuing to stir until it begins to harden; then pour into bowl. If the cream is not very rich, add the whites of two eggs.

CHARLOTTE RUSSE.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

One quart of cream; sweeten and flavor with two wine-glasses of wine and a half teaspoonful of vanilla. Whip with an egg whip until it becomes very thick. Put one-third of a box of gelatine (Nelson's preferred) to soak in one pint of water. When quite soft pour off the water and dissolve by holding over the fire and stirring carefully; when tepid pour into the cream. Let the mixture congeal partially and pour into a mould that has been lined with lady fingers or sponge cake cut into strips. Put into a cold place and turn out before serving.

STRAWBERRY BLANC MANGE.

From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady Manager.

Crush slightly with a silver spoon a quart (measured without their stalks) of fresh and finely flavored strawberries; strew over them eight ounces of powdered sugar and let them stand three or four hours, then turn them onto a fine hair sieve reversed, and rub them through it. Melt over a gentle fire two ounces of best gelatine in a pint of new milk and sweeten it with four ounces of sugar; strain it through a fine muslin bag and then mix it with a pint and a quarter of sweet thick cream; keep stirring until nearly or quite cold, then pour it gradually on the strawberries, whisking briskly together. Last of all add in small portions the strained juice of a fine large lemon. Mould blanc mange and set in a very cold place for twelve hours or more before serving. Strawberries, one quart; sugar, eight ounces; gelatine, two ounces; new milk, one pint; sugar, four ounces; cream, one and one-fourth pint; juice one lemon.

SNOW PUDDING.

From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady Managers.

One-half package gelatine, three eggs, juice of one lemon, one pint of milk, two cups sugar; soak the gelatine one hour in a teacup cold water; to this add one pint of boiling water (at the end of hour); stir until gelatine is thoroughly dissolved; add two-thirds of the sugar and lemon juice; beat the whites of eggs to a stiff froth. When the gelatine is quite cold, whip into the whites, a spoonful at a time, for at least one hour; whip steadily, and when all is stiff, pour into a mould previously wet with cold water; set in a cold place, when sufficiently moulded turn into a glass dish. Make a custard of the milk, eggs and remainder of the sugar, flavor with vanilla or bitter almond and pour this around the base of mould before serving.

WINE OR GELATINE JELLY

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

To a box of Cox or Nelson's gelatine, put a pint of cold water, the juice of three lemons and the rind of one: let it stand one hour, then add three pints of boiling water, one and one-half pound white sugar, one tumbler of Madeira or sherry wine; stir all the ingredients well together and through a jelly bag.

FRUIT JELLY

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Cover one box of gelatine with a half pint of cold water and stand it aside for thirty minutes, then pour over it one pint of boiling water, add one pound of sugar, juice of three lemons and two oranges, strain. Moisten a plain mould with cold water, put in the bottom a layer of white grapes, pour in a little of the gelatine; stand on ice until the gelatine congeals. Now put a layer of candied cherries, then a layer of sliced bananas, a layer of orange pulp, another layer of bananas, then a layer of chopped almonds, another layer of grapes and so continue until the mould is full. Pour over this the remaining quantity of gelatine, which must be perfectly cold but not stiff; stand away to harden. If you use wine, the gelatine may be flavored with wine omitting the orange and lemon.

A DAINTY DESSERT.

From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.

Take choice Seville oranges, remove carefully about one-third of the orange, leaving a strip one-half inch wide to form a handle. From this improvised orange basket carefully scoop all the pulp, leaving only the empty shell. Fill this full of Charlotte Russe. This makes a pretty dish.

TAMALES DE DULCE.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Para hacer tamales de dulce se descojo buen mais bianco y se hace nistamal. Despues se lava muy bien de modo que no le quede nada cal y se muele en el metate muy remolido. Despues se bate la masa en un cajete bien batida y sepulsa en una puca de agua hasta el ver que esta bien alsado. Cuando la masa se sube sobre el agua ya esta de punto. Se le echa una poca de manteca y asucar y se eus pone adatro una poca de canela molida y pasas y se enbuelven en ojas de mais, y se amarran y ya estan listos para ser cosidos con vapor.

A CHEAP DESSERT.

From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.

Beat the whites of four eggs to a stiff froth; place them carefully in a vessel containing a pint of boiling milk; let them remain until set, then remove carefully to a plate. Beat the four yolks and a cup of sugar until light; stir in half cup of sweet milk, pour slowly into the boiling milk, stirring briskly all the while; continue stirring and let it remain on the fire long enough to thicken, taking care that it never boils or it will be unfit for use; flavor to suit the taste. Place slices of any cake in dessert plates; pour the custard over them, put a spoonful of the whites on each piece of cake and a drop of jelly in the center of the whites.

BANANAS IN JELLY.

From MRS. GOVERNOR RICHARDS, of Montana, President State Board and Lady Manager.

Make with boiling water one quart of strong lemonade, using only the juice of the lemons; soak one-half box of gelatine in a small cup of cold water; stir it into the boiling lemonade and set where it will cool but not harden. Cut three bananas in length-wise halves and lay them in a mould wet with cold water, cover with one-half the jelly and put the mould on ice till jelly is set, then slice three more and pour on remainder of jelly. Serve with cream or soft custard.

Almond Blanc Mange.

From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and Lady Manager.

One quart of milk, one ounce of gelatine, three ounces almonds blanched and pounded in a mortar with one tablespoon of rose water added to prevent oiling; three-fourths cup sugar. Heat the milk to boiling, having previously soaked the gelatine in a cup of it for an hour, add gelatine when the milk is scalding hot, add the pounded almond paste and stir all together ten minutes before putting in the sugar. When the gelatine has dissolved remove the blanc mange from the vessel of boiling water in which you have cooked it, and strain through a thin muslin bag, pressing it well to get flavor of almonds-- there should be three or four bitter ones among them. Wet a mould with cold water, put in the blanc mange and set in a cold place until firm.

FLOATING ISLAND.

From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.

Break six eggs into a bowl, separating the whites from four with the yolks and whites of two; make a boiled custard, say a quart of milk, six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry wine. Beat the whites to a stiff froth, sweetening and flavoring them a little also. Wet a large spoon, turn it around in the beaten eggs, take out a piece of oblong shape, and poach it in boiling milk. When the custard is cold, pour it into a glass dish and place the poached whites on top.

BOILED CUSTARD.

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.

Let one quart of milk come to a boil with a piece of stick cinnamon in it. Beat six eggs (leaving out the whites of three for the float) and one half pint of sugar very light and pour the boiling milk into them. Wash your kettle and return all to the stove and boil until as thick as cream (be sure and do not boil until curdled), then act aside to cool. Beat the whites of three eggs with three tablespoonfuls of sugar, to which you add a little acid jelly as you beat; beat until perfectly smooth and put on the top of your custard in spoonfuls.

SNOW BALLS.

From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady Manager-at-Large.

One cup white sugar, one cup thick cream, whites of five eggs, two teaspoonfuls baking powder, flour to make a stiff batter; bake in small custard cups.

LEMON CUSTARD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One lemon (juice and grated rind), one cup sugar, yolks of two eggs, one teaspoonful butter, one-half cup water, two teaspoonfuls cornstarch, boil water and stir in above mixture.

_Icing for top_--Whites of two eggs, two tablespoonfuls of pulverized sugar.

ICE CREAM

Fruit Cream.

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

One quart of fruit (after being put through colander); one cup of cold water--very sweet. Add the whites of three eggs (unbeaten). Put in a freezer and freeze as ice cream, stirring continually.

CARAMEL ICE CREAM.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Take one pint of brown sugar and _burn_ it; then add water, making a dark brown fluid. This ought to make enough to flavor three pints of cream. Have the cream very rich, more so than for ordinary ice cream. Then color the cream with the caramel until it is a good shade of brown--darker than coffee color. For this you must have your caramel very black, as it is the quality and not the quantity of caramel that will give the proper flavor; sweeten to taste.

TUTTI FRUTTI ICE CREAM.

From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Make one quart rich vanilla ice cream, and when partly frozen, add one pound of candied fruit, either cherries, currants or citron.

VANILLA ICE CREAM.

From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.

Three quarts sweet cream; one quart powdered sugar; one pint sweet milk (dissolve sugar in milk); two tablespoons extract vanilla. Pack with equal quantities of cracked ice and rock salt. Turn slowly and steadily.

MARASCHINO ICE CREAM.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

A simple rule for Maraschino ice cream calls for one quart of cream, a large cup of granulated sugar, six egg yolks, a cup of milk, and a tablespoonful of gelatine, which has been soaked for two hours in four tablespoonfuls of cold water. Let the milk come to a boil and pour it slowly over the eggs, beat them all the while to prevent their curdling. Then add the gelatine and finally the sugar. Beat the whole well, strain it into the cream und add four tablespoonfuls of Maraschino. Pack the cream in a freezer and freeze like any other. When it is of proper consistency, remove the beater, cork up the freezer, pack in more ice and salt, cover the whole closely with thick newspapers and let it rest for an hour or two before it is served. This is a most delicious cream.

CANDY

CHOCOLATE CARAMELS.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

One pound white sugar; one-quarter pound chocolate; four tablespoonfuls of molasses; one cup of sweet milk, and a piece of butter the size of a walnut. Boil until it will harden in water. Flavor with vanilla and pour on a buttered slab.

FUDGES.

From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Four cups granulated sugar; one cup cream; one cup water; one-half cake chocolate; one-half cup butter. Cook until it just holds together, then add two teaspoonfuls extract of vanilla and pour into pans, not buttered. When cool enough to bear finger in, stir it until it no longer runs. It should not grain, but be smooth. Cut into squares.

CREAM CANDY.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

Stir into the white of one egg and one tablespoonful of water sugar (confectioner's) enough to make into molds. Press one-half walnut on each side and place in a dry place. Dates can he used in the same way as the nuts.

PUNCH

ROMAINE.

From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers

_With best wishes for your success, I am very sincerely yours,_

Boil together one quart of water and one pint of sugar for about half an hour; add the juice of six good sized lemons and one orange; strain and set away to cool. Then prepare the following: Boil together one gill of sugar and one gill of water for eighteen minutes. While the syrup is cooking, beat the whites of four eggs very stiff, and into these pour the hot syrup very slowly--beating all the time, and continue to beat a few minutes after it is all in. Set this away to cool. Place the first mixture in the freezer and freeze by turning it all the time for twenty minutes. Then take off the cover, remove the beater and add one gill of sherry, two tablespoonfuls Jamaica rum and the meringue, mixing this well with a spoon into the frozen preparation. Cover again and set away until time to serve.

Serve in punch glasses, as a course between entreés and roast.

ROMAN PUNCH.

From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.

Three pounds pulverized sugar; three quarts of water; the juice of eight lemons. Soak two tablespoonfuls of gelatine in a little of the water; boil all together for a moment, then cool and strain; add one- half pint of rum and the whites of eight eggs _without beating_. Freeze.

KIRSCH PUNCH.

Place in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized ones, or four, if small. Beat this thoroughly for five minutes. Taste the mixture and add more powdered sugar if desired sweeter; then strain through a sieve into the freezer. Stir into this two gills of Kirsch. Freeze it as you would an ice cream. Serve in twelve punch glasses.

APRICOT SORBET.

From MRS. M. D. OWINGS, of Washington, Lady Manager.

Take twelve fine, sound apricots; wipe carefully, cut them in two, remove the stones, and put them in a vessel with half a pound of powdered sugar, mashing them thoroughly. Then take two ounces of bitter almonds; peel and mash these while wet; add one gill of cold water and one ounce of powdered sugar, mashing the whole together. Place a muslin cloth over the vessel containing the mashed apricots and through it press the almond mixture. Stir all this together for four minutes; then add the juice of three lemons and a pint and a half of cold water. Beat thoroughly, then strain through a fine sieve into the freezer, and freeze as you do ice cream.

PINEAPPLE SHERBET.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President Board of Lady Managers.

One quart grated pineapple, two heaping tablespoonfuls gelatine dissolved in hot water, one quart water, one quart sugar, juice of one large lemon, whites of two eggs well beaten put in just before freezing.

ORANGE WATER ICE.

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.

Eight oranges, two lemons, the grated rind of two of the oranges boiled in a little water and then strained, two tablespoonfuls of corn starch mixed with a little cold water; then pour boiling water on the starch; put in the juice of oranges and lemons after straining; one and one-half pounds sugar; add enough water to make one gallon, then freeze.

ORANGE FRAPPÉE.

From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager.

One pint orange juice, one pint water, one pint sugar, juice of two lemons, grated rind of two oranges, partially freeze and pack in ice only.

BEVERAGES

EGG NOGG.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

One tablespoon of sugar; the yolk of one egg beaten with sugar; beat the white separately, stiff; add four spoons of brandy to beaten yolk; put half the white into mixture; half a glass of cream; then put the rest of the white on top.

OUR GRANDMOTHER'S SYLLABUB.

From MRS. SARAH S. C. ANGELL of Michigan, Lady Manager.

One quart rich cream, juice and peel three lemons, one pint sherry wine, one quart pulverized sugar. Grate the lemon peels and express the juice, add sugar and pour over these the wine; stir until sugar is thoroughly moistened and then slowly add the cream. When mixed take whip-dash and with a tablespoon remove the floating bubbles which rise to the surface. Drop the contents of your spoon into lemonade or champagne glasses, continuing thin process until all the cream is whipped. If the mixture becomes too thick and creamy to make bubbles, dilute it with sweet milk. This quantity will make thirty or forty glasses or fill a four-quart glass howl. Great care must be taken not to dip the spoon too deeply into the mixture, the froth is what is desired.

CLARET PUNCH.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

Take half a gallon of good claret and a pint of old whisky and mix them thoroughly; sweeten to taste by mixing the sugar with a little water to dissolve it before it comes in contact with the alcohol. Take a can of pineapple, or one fresh one, and chop fine, put juice and all into the punch; set the whole mixture on ice and let it stand at least three hours before using; serve some portion of the pineapple with each glass.

BEEF TEA FOR CHILDREN.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

Use soup meat without bone cut into dice, and to every pound of meat use one pint of cold water. Cut up the meat on a dish, not on a board, as the latter absorbs the juices. Have the proper measure of water beside you in a soup basin or bowl, and as you cut up the meat sprinkle it moderately with salt and throw it into the cold water; there let it remain for two hours, then put it all into a sauce pan and set it on the fire. Watch carefully the first rising and skim and secure this as it is the very essence of the beef; put it into a clean bowl and let the beef go on boiling ten minutes, no longer; then pour the extract through a sieve to the first skimmings; stir before using. For older children than infants you may flavor with onion and a few cloves.

CHAFING DISH

LOBSTER À LA NEWBURG.

From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.

Two good-sized boiled lobsters. Pick out all the meat and cut into one-inch pieces. Place in a chafing dish with one ounce of butter, a pinch of salt and a very little red pepper. Cook five minutes, then add a wine glass of Madeira. Cook about three minutes, then add the yolks of three eggs well beaten with half a pint of sweet cream or milk; cook until it thickens, then serve.

OMELET.

From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady Manager-at-Large.

Beat four fresh eggs slightly with two tablespoonfuls of cream; season with pepper and salt; put a tablespoonful of butter in the chafing dish, and when very hot pour in the egg; scrape up rapidly from all parts of the pan the cooked egg, letting the liquid portion follow the knife. It takes from forty to sixty seconds to cook it, then slip the knife under the left edge and fold the omelet over quickly and lightly. Serve on a hot dish.

WELSH RAREBIT.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take one pound of American cheese, cut up in small pieces, place in a chafing dish and season with half a salt-spoonful of red pepper; stir for ten minutes or until cheese is thoroughly melted; have ready six large pieces of toast on a very hot dish; cover each slice with the melted cheese; serve very hot as a relish.

SHRIMP À LA NEWBURG