Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

SUPERIOR WAFFLES. From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager. One quart of buttermilk; one pint of sweet new milk; four eggs, beaten separately; little salt; teaspoonful soda, dissolved in half teacup sour cream or buttermilk, and enough flour to make the dough of proper consistency. Sift your flour; begin with three pints, you may need less or more. Add buttermilk (sour cream will do instead), then sweet milk; then yolks of eggs, well beaten; then soda, having dissolved it in half teacupful of buttermilk or sour cream; add more flour now, should it be needed; lastly, whites of eggs, beaten to a stiff froth and stirred gently into the thin dough. Let the cook be careful to fill the iron scantily half full, to bake, as these beautiful waffles to be crisp and tender must have ample space to rise. MEXICAN ENCHILADAS From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager. 1. To make the tortillas for the enchiladas, take one quart of blue corn meal mixed with water and salt, making a batter stiff enough to flatten out into round cakes, and bake on the bare hot lid. 2. To make the chili sauce: One cup of tepid water; three tablespoonfuls of ground chili; let boil down to a batter. 3. Filling for tortillas: Grated cheese and chopped onions, very fine. Dip into a pan of boiling hot lard one tortilla; then dip this tortilla into the chili batter; then sprinkle with the filling, first the cheese and then the onion. Then put on one spoonful of chili batter and lay like a layer cake as many cakes as desired, and then pour over the chili batter. Cut like cake and serve hot. PRESERVES TOMATO CONSERVE. From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady Manager-at-Large. Three pounds of sugar, to three pounds of tomatoes; add two lemons, peeled and sliced _very_ thin; sliver the peel into smallest bits and add, with two inches of preserved ginger root, also cut very fine. Put tomatoes in a kettle, mash with a spoon, mix