Almond Cream.
Mash 12 vanilla wafers with a roll ing-pin, and pour over them a wine glass of whisky. When soft, add 1 quart sweet railk and sweeten to taste. Whip 1 quart cream, sweeten to taste, flavor with a teaspoonful ex tract of almond, mix with first con coction, and freeze.
From Mrs. Augustus E. Willson, wife of Governor of Kentucky.
Frankfort Pudding.
Make a plain ice cream as follows: Put 1 pint new milk in a double boil er; when gradually hot, add to 2 ta blespoonfuls flour a little milk; stir until free from lumps, add to scalded milk and boil until a little thicker than custard. Strain into 1 quart rich cream; add 2 cupfuls powdered sugar, whites 2 eggs (unbeaten), and 2 teaspoonfuls vanilla. Freeze, line a mold with ice cream, and fill center with following mixture: The night before you wish to use them, take pound candied cherries and cut into small pieces, and pound French chestnuts shelled, blanched, boiled until soft, and cut into small piece,s. Let these stand over night in sherry to cover them. Mix lightly with 1 quart whipped cream and fill the center of mold; close it and set in salt and ice four hours. Serve with a sauce of whipped cream flavored with sherry.
From Mrs. Bert M. Fernald, wife of Governor of Maine.
Chocolate Cake.
Melt cupful butter, and gradually add cupfuls sugar. Scrape I pound chocolate fine, add 3 teaspoon fuls sugar and 3 tablespoonfuls hot water; stir over steam until smooth. Add to sugar and butter, then drop in yolks 3 eggs, stir, and add whites 3 eggs beaten to a stiff frotb. Add cupful milk in which teaspoonful soda is dissolved, and lastly cup -N-11e iinnr in whit+ ic rnilrorl spoonful cream tartar and a little salt. Flavor with vanilla.
Frosting cupfuls sugar, i cupful water.
Boil until it threads, add to the beaten white 1 egg, a few drops at a time, and stir constantly; flavor.
From Mrs. G. H. Prouty, wife of Governor of Vermont: Maple Parfait.
1 cupful maple sirup, Yolks 6 eggs, 1 pint cream.
Heat sirup to boiling point, pour slowly onto beaten egg yolks and the whip from cream, turn into a mold and pack in equal measures of finely crushed ice and rock salt. Let stand
four hours and serve with chopped browned almonds.
• From Mrs. Albert B. Cummins, wife of U. S. Senator from Iowa.
Almond Tart.
Yolks 9 eggs, 1 pound sugar, f pound grated almonds, 2 cupfuls grated lady's fingers, 1 teaspoonful vanilla, 1 teaspoonful baking powder, Juice and rind 1 lemon, Whites 9 eggs, Mix ingredients in order given, and bake in two layers in naoderate oven.
Filling for Tart 1 pound chopped walnuts, Whites 2 eggs, Lemon juice and sugar to taste.
From Mrs. Robert L. Taylor, wife of U. S. Senator from Tennessee.
Steamed Corn Bread.
2 cupfuls sweet milk, 1 cupful butter, 3 cupfuls cornmeal, 1 cupful flour, _ „ 1 egg, 1 teaspoonful soda, 1 teaspoonful salt, I cupful molasses.
Mix ingredients, beat thoroughly, and pour into pail, with tight-fitting lid. Cook in vessel of boiling water two and a half hours. Turn out on' a pan, and brown in oven.
From Mrs. Robert S. Vessey, wife of Governor of South Dakota.
Brown Bread.
1 cupful sweet milk, 2 cupfuls sour milk, cupftds cornmeal, 1 cupful flour, 4. cupful naolasses, teaspoonfids soda, 1 teaspoonful salt.
Sift dry materials, pour in mo lasses and milk, then beat hard and pour in a greased mold. Steam three hours and dry in a hot oven a few minutes. This rnixture is very thin, but makes a delicious bread.
From Mrs. G. W. Donaghey, wife of Governor of Arkansas.
White Loaf Cake.
1 cupful butter, 2 cupfuls sugar, 1 cupful sweet milk, 2 teaspoonftds baking powder, 5 cupftds flour, Whites 13 eggs.
Cream butter and sugar, sift bak'ing powder with flour, and alternately add it with milk to sugar and but ter. Last of all, cut in whites of eggs whipped to a stiff froth. Bake in layer-cake pans.
Filling for Cake 2 cupfuls sugar, Whites 9. eggs, pound marslunallows, 1 pound English walnuts.
Cook sugar with cupful water.