Hamburg Cookies.
I pound granulated sugar, 12 eggs, 3 pounds butter, 1 ounce carbonate ammonia, 10c. worth oil of lemon.
Powder ammonia, dissolve in 1 egg, add balance of eggs and sugar, and beat for an hour. Add flour, lemon, and butter (not melted); mix with enough flour to make dough as stiff as can be rolled. Keep it on ice till ready to roll. With a cooky cutter shape like lady's fingers. SprinIde pans with flour before putting in cookies, and bake. The butter should have all the salt washed out of it twenty-four hours before using. This makes a de licious cooky when putting up boxes of cake at the Christmas season. They are very delicate and will keep for weeks. It looks like an expensive rec ipe, but is not when you consider the quantity of cookies it makes.
From Mrs. John Sharp Williams, wife of II. S. Senator from Missis sippi.
Candy.
Have two saucepans; into one put 3 cupfuls granulated sugar, 1 cupful thick sirup, and cupful water. Into the other pan put 1 cupful granu lated sugar and a gill water. Allow contents of both pans to cook until sirup will spin a thread or make a soft ball between the fingers wben dropped in cold water. When both are ready, turn slowly sirup in first pan over stiffly beaten whites 3 eggs, and beat constantly during process. Into sec ond sirup stir 1 cupful chopped nuts, add to other, and pour frothy mass into buttered tins to cool. When cold, mark in blocks with very sharp knife.
From Mrs. Chester I. Long, wife of U. S. Senator from Kansas.
A Favorite Cake.
4 eggs, 2 tablespoonfuls baking powder, 1 cupful milk, 1 cupful butter.
Crea.m butter and sugar, add yolks of eggs and milk, then flour sifted with baking powder. After heating these thoroughly, add stiffly beaten whites of eggs. Bake in three layers and put together with following fill ing: 1 quart double cream, 1 pound pecans, 1 pound seeded raisins.
Whip cream to It froth, sweeten, and put between layers. Chop nuts and raisins and sprinkle over cream between each, also on top. This makes a cake which may be served alone as a dessert. It is a favorite with all our
f riends.
From Mrs. P. T. McCumber, wife of U. S. Senator from North Dakota.
Chocolate Cookies.
Beat to a cream A cupful butter and 1 tablespoonful lard; gradually beat into this 1 cupful sugar. Add 1 teaspoonful cinnamon, 2 ounces choco late (melted over steam), 1 beaten egg, and A teaspoonful soda dissolved in 2 tablespoonfuls sour milk. Stir in 2i cupfuls, flour. Roll thin and cut with cooky cutter. Bake in hot oven. When cold, spread chocolate frosting on each cooky; on top of each put half a walnut meat.
From Mrs. Nathan Bay Scott, wife of U. S. Senator from West Vir ginia.
Old-Fashioned Pound Cake.
1 pound butter, 1 pound sugar, 10 eggs, 1 pound flour.
Butter and sugar are first creamed, then yolks of eggs added, then flour.
The rule is to beat for an hour, but sometimes you get tired before hour is up. Last, fold in whites of eggs beaten to stiff froth; bake slowly an hour.
From Governor Albert W. Gilchrist of Florida Fried Okra.
Take several pods tender okra, wash thoroughly, and cut into thin pieces crosswise; beat 2 eggs, season vvith salt and pepper, dip okra first into sifted meal, then into egg, again into meal, and fry in butter.
From Mrs. B. B. Brooks, wife of Gov ernor of Wyoming.
Drop Cakes.
lA cupfuls brown sugar, 1 cupful butter, lA cupfuls sweet milk, 3 eggs, 1 teaspoonful each, cinnamon, cloves, allspice, and nutmeg, 1 cupful chopped raisins, 1 cupful broken English walnuts, 2 teaspoonfuls baking powder.
Cream sugar and butter, add well beaten eggs, then milk. Sift spices and baking powder with enough flour to make d batter that will drop from a spoon, add mixture, stir in nuts and raisins, beat well, then drop by teaspoonfuls on a greased pan and bake in hot oven.
From Mrs. Henry B. Quinby, wife of Governor of New Hampshire.
Breakfast Gems.
3 eggs, 1 teaspoonful sugar, 1 coffeecupful sweet milk, 1 cupful warm water, 4 tablespoonfuls yeast, Flour enough to make a stiff bat ter.