Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

of butter, one egg; beat altogether with an egg beater; flavor with vanilla. When ready to serve, add one cup of boiling water. ITALIAN ROLL From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager. Mix together one-half pound fine flour and from four to five ounces of sifted sugar; put in a sauce pan and bring to the boiling point, one- half pint of new milk and one-quarter pound fresh butter; stir in gradually the flour and sugar; beat well four fresh eggs, add them with the grated rind of a lemon, stirring until the mixture is thick like dough. Put it on a pasteboard and when cold roll to the desired thickness, about one-quarter of an inch thick; lay any kind of jam over the paste, roll it into a bolster-like form and bake. Serve cold, whole, or in slices nearly an inch thick. Time twenty to twenty-five minutes to bake. CHAPERONE PUDDING. From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager. One pint nice, fine bread crumbs to one quart of milk; one cup sugar; yolks of four eggs beaten light; grated rind of one lemon; butter size of an egg; bake until done, but not watery. Whip the whites of four eggs beaten stiff; beat in a teacup of sugar; then add the juice of one lemon; pour over pudding; eat cold. APPLE PUDDING. From MRS. IDA L. TURNER, of Texas, Lady Manager. Pare and core ten good sized apples. Stew them to a pulp, with sugar enough to sweeten; thickly butter the sides and bottom of an earthen baking dish and press all around them crumbs from the inside of a loaf of bread, having them nearly an inch thick. Mix with the apples a tablespoonful of butter and one egg, beaten; put the apples into the dish without disturbing the crumbs; over the surface put a layer of crumbs, dotted with bits of butter, and bake the pudding until brown; turn a platter over the pudding dish, quickly turn both upside down so the pudding will slip out on platter. Dust