Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

no longer runs. It should not grain, but be smooth. Cut into squares. CREAM CANDY. From MRS. MARY PAYTON, of Oregon, Lady Manager. Stir into the white of one egg and one tablespoonful of water sugar (confectioner's) enough to make into molds. Press one-half walnut on each side and place in a dry place. Dates can he used in the same way as the nuts. PUNCH ROMAINE. From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers _With best wishes for your success, I am very sincerely yours,_ Boil together one quart of water and one pint of sugar for about half an hour; add the juice of six good sized lemons and one orange; strain and set away to cool. Then prepare the following: Boil together one gill of sugar and one gill of water for eighteen minutes. While the syrup is cooking, beat the whites of four eggs very stiff, and into these pour the hot syrup very slowly--beating all the time, and continue to beat a few minutes after it is all in. Set this away to cool. Place the first mixture in the freezer and freeze by turning it all the time for twenty minutes. Then take off the cover, remove the beater and add one gill of sherry, two tablespoonfuls Jamaica rum and the meringue, mixing this well with a spoon into the frozen preparation. Cover again and set away until time to serve. Serve in punch glasses, as a course between entreés and roast. ROMAN PUNCH. From MRS. JOHN R. WILSON, of South Dakota, Lady Manager. Three pounds pulverized sugar; three quarts of water; the juice of eight lemons. Soak two tablespoonfuls of gelatine in a little of the water; boil all together for a moment, then cool and strain; add one- half pint of rum and the whites of eight eggs _without beating_. Freeze. KIRSCH PUNCH. Place in a vessel half a pound of powdered sugar, with one quart of cold water; grate in the rind of a large lemon or of two smaller ones, squeezing in the juice of three good-sized