Favorite Dishes | Page 4

size
of a walnut; one cup sugar; one cup Indian meal; one egg. Granulated
meal is the best.
STEAMED BROWN BREAD.
From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.
Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
milk; two-thirds cup molasses; two teaspoons (even) soda; one
tablespoon salt. Steam constantly for three hours.
RAISED BROWN BREAD.
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager
Three pints corn meal; two pints shorts, or coarse flour; three- quarters
cup yeast; one and one-half cups molasses; one and one- eighth quarts
warm water. Let rise until it cracks on top. Steam six hours and bake
slowly one hour. If wheat shorts cannot be procured, use one pint rye
and one and one-half pints graham flour.
BOSTON BROWN BREAD.
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President
of State Board, and Lady Manager.
One pint of bread sponge; one cup of warm water; three-fourths cup of
molasses, in which is stirred one-half teaspoon of soda: one large
teaspoonful of salt. Stir in sufficient quantity of graham flour to make a
stiff batter, put in mould and let rise till quite light and then bake in
moderate oven one hour.
STRAWBERRY SHORT CAKE.
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second
Vice President, Board of Lady Managers.
Mix a dough nearly as you would for cream-tartar biscuits, only put
considerable shortening in. Roll thin; bake in a pan; when done, split it
and put the berries (mashed in sugar) between. Whipped cream over the
top makes it very nice.
STRAWBERRY SHORT CAKE.
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady

Manager-at-Large.
Hull and rinse one quart of perfectly ripe berries; put in a bowl with
one large cup of granulated sugar; cut--do not mash--with a silver
spoon and set away in the ice-box for two hours. Make a rich biscuit
dough, adding double quantity of butter; roll out one inch thick and
bake in a deep pie-plate. When done, split quickly with a silver knife,
using the knife as little as possible; spread the berries on the lower
section and cover with the upper; sift on some fine sugar and serve
immediately, as this recipe is for hot short cake.
ORANGE SHORT CAKE.
From MRS. M.D. OWINGS, of Washington, Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange, and this is, after all, a very easy matter.
To prepare the oranges, simply cut them in half, without peeling, and
take out the lobes precisely as when eating an orange with a spoon. The
shortcake is mode like very short, soft biscuit and baked in a round tin
in a quick oven. When it is done, split it, sprinkle sugar over the
prepared oranges, put a layer on the under crust, replace the upper part,
upon which put more of the prepared oranges and serve at once with
cream.
SALLY LUNN.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate
Lady Manager.
One pint of milk; three eggs, well beaten; salt; one large spoon of butter;
half a teacup of yeast, and as much flour as will make a thick batter.
Pour into a cake pan and place in a warm spot to rise. Bake in moderate
oven. When done, cut with sharp knife crosswise twice, pouring over
each part drawn butter. Replacing the parts, cut then like cake, serving
at once while hot. This is a great favorite with Southerners.
HAM TOAST.
From MRS. ROSINE RYAN, of. Texas, Lady Manager-at-Large.
_Your enterprise commends itself to every woman who has the best
interests of her sex uppermost in her thoughts.
Among the happy recollections of my childhood, luncheon Ham Toast
stands out temptingly clear. It was my mother's own, and I give it in
preference to several others that occur to me. Most cordially yours,

Boil a quarter of a pound of lean ham; chop it very fine; beat into it the
yolks of three eggs, half an ounce of butter and two tablespoonfuls of
cream; add a little cayenne; stir it briskly over the fire until it thickens;
spread on hot toast; garnish with curled parsley.
OAT MEAL
From MRS. GEORGE HUXWORTH, of Arizona, Alternate Lady
Manager.
Dampen the meal, put it in a thin cloth and steam for thirty minutes.
Keeps its flavor much better than when boiled.
BREWIS.
From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.
Take half a loaf of Boston brown bread; break in small pieces; put in an
oatmeal kettle and cover with milk; boil to a smooth paste, about the
consistency of oatmeal. Eat hot, with sugar and cream. Nice breakfast
dish.
SANDWICH DRESSING.
From MRS. MARIAM