When it threads, pour over whites of eggs not beaten very much and ;marshmallows. Shell walnuts, break slightly, add to filling, and put be tween layers of cake.
From Mrs. John Burke, wife of Gov ernor of North Dakota.
Angel-Food Pudding.
2 eggs, 1 cupful powdered sugar, 1 tablespoonful flour, 1 teaspoonful baking powder, 1 cupful broken walnut meats, 1 cupful dates.
Beat together thoroughly eggs, sug ar, flour, and baking powder, add nuts and dates. Pour into a baking dish, set it in a pan of boiling water and bake about half an hour. Let it cool, still standing in the water, chill, and serve with whipped cream.
This pudding is a great favorite with children.
From Mrs. Samuel G. Cosgrove, wife of Governor of Washington.
Potato Cake.
cupful butter, A cupfuts sugar, Yolks 4 eggs, 1 cupful hot mashed potato, 2 squares chocolate, i cupful milk, 2 cupfuls flour, --- 3i teaspoonfuls baking powder, 1 teaspoonful each cinnamon and nutmeg, i teaspoonful ground cloves, 1 cupful chopped walnut meats, Whites 4 eggs.
Cream together butter and 1 cupful sugar, beat to a froth yolks of eggs with remainder of sugar, then blend both mixtures thoroughly together. —Add potatoes, chocolate melted over hot water, and alternately milk with flour, which has been sifted with bak ing powder and spices. Last, add whites of eggs whipped to a stiff froth and walnut meats. Bake in layers or a loaf cake as desired, and cover with a chocolate or a white frosting.
From Mrs. W. R. Stubbs, wife of Governor of Kansas.
Pickled Peaches.
1 gallon peeled peaches, 3 pounds sugar, 1 pint pure cider vinegar, 2 dozen cloves, 6 sticks cinnamon.
Boil vinegar, sugar, cinnamon, and clove,s fifteen minutes, then pour li quor over peaches and let stand over night in stone jar covered with a plate. Next morning pour off liquor and heat to boiling point, then add peaches to boiling liquor and let cook slowly until tender. Seal in glass j ars.
From Mrs. Parker Morgan, one of the 400.
Raspberry Runs.
1 pound flour, i pound lard, 6 mmces sugar, i teaspoonful salt, teaspoonsfuls baking powder, 1 egg, A little milk.
Place flour in a bowl and rub lard in thoroughly; add salt, sugar, and baking powder. Beat egg well and add sufficient milk to make the whole into a rather stiff paste. Knead light ly, and roll out about a quarter of an inch thick, cut into rounds and wet the edges. Place Et little jam in the center of each and fold over. Pinch the edges together and flatten slightly, put on a greased baking sheet, and bake in a quick oven twen ty minutes.
From Mrs. Jesse Knight of Utah.
Mince-Meat.
• i pound butter, 21 pounds brown sugar, 3 pounds boiled beef neck, li pounds suet, 21 pounds white sugar, 2 tablespoonfuls cinnamon, 2 tablespoonfuls nutmeg, • 2 tablespoonfuls mace, 2 tablespoonfuls allspice, 2 tablespoonfuls salt, Juice and rind 3 lemons, 6 pounds raisins, seeded, 3 pounds currants, 1 pound citron, 1 tablespoonful almond extract, 8 pounds apples, 1 pint brovvn sherry, 1 pint brandy.
Rub butter and brown sugar to gether; chop beef neck after boiling till tender enough to fall from bone; grind or chop finely suet. Add spices to white sugar, grate rind of lemons, being careful not to get any white, and mix grated rind into sugar and spices. Seed raisins, wash and dry currants, chop citron finely, peel and chop apples. Mix all thoroughly to gether, adding sherry, brandy, and al mond extract last. Put in glass jars; it will keep indefinitely.
From Mrs. Thomas P. Gore, wife of Senator from Oklahoma.
Braised Veal.
Slice veal steak into strips from one to one and one half inches thick. Season well to taste, and roll up and skewer with toothpicks. Fry them in hot butter till browned on both sides —be sure not to scratch. Place them in a roaster and sprinkle with butter, add enough water=cream and water is better, but in that case do not use butter. Bake from two to four hours in a moderate oven. Be careful not to burn.
This recipe was originated by a friend of mine, Mrs. , Thomas H. Dunn of Oklahoma, and from experi ence I know just how delicious it is.