Beat yolks of eggs and sugar, stir in milk, water, and yeast. Beat well and set in a warm place to rise. When light, beat whites of eggs to stiff froth and stir into batter, with a pinch of salt Bake in greased gem pans. If wanted for breakfast, mix batter night before.
From Mrs. Edwin Lee Norris, wife of Govenor of Montana.
Molasses Pudding.
1 cupful molasses, 1 cupful butter, 1 cupful hot water, 1 teaspoonful soda, 3 cupfuls flour, 1 cupful raisins.
Cream butter, add molasses, then hot water; beat in flour with which soda has been sifted, stir in raisins, put in a greased mold, and steam three hours.
Sauce for Molasses Pudding.
1 cupful butter, 1 cupful sugar, 2 eggs.
Cream butter and sugar, then add thoroughly beaten eggs. Stir to gether, set over fire in cold water, let water come to boil, and serve sauce hot. A glass of sherry or brandy may be added, though we prefer it without.
From Mrs. W. M. O. Dawson, wife of Governor of West Virginia.
Chicken Pie.
Meat of 1 chicken cooked, 1 can mushrooms, pints potato balls parboiled, 6 hard-boiled eggs, 1 heaping tablespoonful minced parsley, pints cream dressing.
Cut chicken meat as for a salad, put in bottom of baking dish, cover with mushrooms, then with potato balls. Season to tast,e. Sprinkle over it minced whites of eggs, then minced yolks. Scatter with minced parsley, and cover with dressing. On top put a cover of small biscuits as large as a fmger ring. Bake three quarters of an hour.
From Mrs. F. M. Warner, wife of Governor of Michigan.
Pinafore Cake.
1 cupful sugar, cupful butter (scant), cupful milk (scant), 2 cupfuls flour, 2 teaspoonfuls baking powder, Whites 3 eggs.
Cream butter and sugar, add milk, flour sifted with baking powder, then whites of eggs whipped to a stiff froth, also 2 tablespoonfuls cold wa ter and teaspoonful lemon flavoring. Put half of this mixture into a layer cake pan; to what is left add 1 tea spoonful strawberry coloring. When both cakes are baked, put together with following filling: Pilling Yolks 3 eggs, cupful sugar, 1 cupful milk, 1 tablespoonful cornstarch (scant).
Heat milk in a double boiler, add eggs and cornstarch, cook till it thickens, add pinch of salt and any flavoring desired, and put between layers of cake.
From Mrs. A. C. Shallenberger, wife of Governor of Nebraska.
Amber Cream.
1 quart milk, package gelatin, 1 cupful sugar, Yolks 6 eggs, Whites 6 eggs, 1 teaspoonful vanilla.
Dissolve gelatin in a little cold wa ter, let milk come to boiling point and melt gelatin in it. Add sugar and well-beaten yolks of eggs, stir ring constantly till well blended, cook in a double boiler till it thickens, then turn in whites of eggs whipped to a stiff froth. Flavor with vanilla. Pour into cups or a fancy mold and set in a cold place over night. When ready to serve, turn out on a plate or sauce dish.
From Mrs. John F. Shafroth, wife of Governor of Colorado.
Cucumber Mangoes (Prize recipe).
Soak in strong brine nine days as many large green cucumbers as you wish to use. Then lay them forty eight hours in clear water. Cut a slit lengthwise in each, scoop out seeds, wipe dry and fill with stoned raisins, lemon cut in long, thin strips, and 6 or 8 whole cloves. Sew up slit, pack cucumbers in a stone jar and cover with a boiling sirup naade after fol lowing recipe: Add to 1 quart vine gar 5 pounds sugar, also mace, cin namon, and cloves to taste. Reheat sirup and pour boiling hot over cu cumbers for nine successive morn ings.
From Mrs. J. S. Sanders, wife of Governor of Louisiana.
Strawberry Ambrosia.
Select large, ripe strawberries. Ar range in a glass bowl with alternate layers coarsely chopped pineapple. Sprinkle between layers plenty of powdered sugar and freshly grated cocoanut, then pour over top 1 cup ful orange juice. Set on ice, and serve very cold.
From Mrs. M. R. Patterson, wife of Governor of Tennessee.
English Pudding.
Yolks 4 eggs, 2 tablespoonfuls sugar, 1 tablespoonful cornstarch, 1 pint milk, 1 teaspoonful vanilla.
Stir on fire in a double boiler milk, eggs, sugar, and cornstarch till it thickens, then add whites of eggs beaten to a stiff froth. Put in a deep dish a layer of fruit, then one of macaroons, and pour custard on top. When cold, cover with a thin layer of jelly and 1 pint whipped cream.