Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then add: One cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead and let rise in warm place until night, then roll thin and cut out; let rise over night in warm place and fry in the morning. DOUGHNUTS. From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady Manager. Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of salt. Knead soft, cook in skillet well filled with lard just to the boiling point; place in dripping pan, so that they may not get soggy with the grease while cooling off. DOUGHNUTS. From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady Manager. One-half cup of butter, one cup of sour milk, one and one-half cup of sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make it stiff enough to roll. CALLAS. A CREOLE CAKE EATEN HOT WITH COFFEE. From MRS. BELLE H. PERKINS, of Louisiana, President of State Board, Lady Manager. One teacup of rice well boiled and mashed, one small coffee cup of sugar, two tablespoons yeast, three eggs and flour sufficient to make a thick batter; beat the whole well together and fry in hot lard. Be careful not to have the batter too thin, or it will not fry well. APPLE FRITTERS. From MRS. M. P. HART, of Ohio, President of State Board and Lady Manager. Make a batter with one cup sweet milk, one teaspoonful sugar, two eggs, whites and yolks beaten separately, two cups flour, one teaspoonful baking powder mixed with flour. Chop some good tart apples, mix them in the batter and fry in hot lard. Serve them with maple syrup. CORN FRITTERS. From MRS. E. V. McConnell, of North Dakota, Lady Manager Two eggs, one tablespoon of cream or sweet milk, one cup oyster crackers rolled fine, one can or six ears