Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

of Michigan, Alternate Lady Manager. Four large mealy potatoes, cold. Mash them; add two tablespoons of fresh, melted butter, pinch of salt, a little pepper, one tablespoon of cream. Whip it for about five minutes or until very smooth and light. Make into forms, roll them in a beaten egg and bread crumbs. Fry in boiling lard. POTATOES--MASHED. From MRS. E. J. P. HOWES, of Michigan, Lady Manager. Peel potatoes thin; put into boiling water with a little salt added. Cook until tender; drain off the water and remove the cover a few moments to dry the potatoes; turn into an earthen dish that has been heated, and beat up with a wire heater or silver fork, moistening the whole with cream; or, if not available, milk with a little butter will answer; salt to taste and mold in any desired form when it is ready to serve. A wooden masher in apt to make it heavy, while beating will make it light and creamy. BOSTON BAKED BEANS. From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager. Soak one quart of small, dry beans over night. Parboil in the morning and place in earthen jar, with salt and pepper to taste. Add one-half teaspoon soda and two tablespoons of molasses; also a small piece of salt pork. Cover with water and bake eight hours, adding boiling water as needed. LIMA BEANS From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager. Soak beans over night; cook one hour in water, leaving very little water when done. Just before serving season with pepper, salt, cream and butter and heat thoroughly. BAKED TOMATOES. From MRS. GOVERNOR RICKARDS, of Montana, President State Board and Lady Manager. Select large-sized, smooth and round tomatoes. Cut from the stem end a slice and lay aside. Scoop all the inside of tomato out, being careful not to break through; add half as much cracker or bread crumbs; season highly with salt and pepper; add plenty of butter, a dash or two of cayenne; put on the stove and cook for ten minutes. Now fill the hollow tomatoes