Favorite Dishes : a Columbian Autograph Souvenir Cookery Book

cool, then add the other ingredients and flour to make very stiff. Bake in a hot oven. FRENCH JUMBLES. From MRS. E. S. THOMSON, of Maryland, Lady Manager. One and one-half pounds of flour, one pound of granulated sugar, three-quarters of a pound of butter, three eggs, one teaspoonful of baking soda, dissolved in half a cup of milk. Season with lemon and grated nutmeg to taste. Roll with your hand in granulated sugar. Make in small rings and bake on tin sheets in a quick oven. The dough should be soft as it can be handled. SAND TARTS. From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager. To three-quarters of a pound of butter, well creamed, add one pound of sugar and three eggs, reserving the white of one; stir in one pound of flour. Roll out thin and spread on the white of egg; sprinkle with cinnamon and sugar, and cut in squares. Have a half-pound of blanched and quartered almonds and place on the squares. Bake quickly. LADY FINGERS. From MRS. M. D. OWINGS, of Washington, Lady Manager. Mix into a half pound of confectioner's sugar the yolks of six eggs. Work this mixture with a spoon until very light and frothy; then mix into it the whites of six eggs that have been beaten stiff, adding at the same time a quarter of a pound of flour, dried and sifted. Place this batter into a meringue bag, and squeeze it through in strips two and one-half inches long, sprinkle over some fine sugar and bake in a moderate oven twelve to fifteen minutes. DESSERTS CREAMS JELLIES CUSTARDS PINEAPPLE SPONGE From MRS. MATILDA B. CARSE, of Chicago, Lady Manager. Soak one-half package gelatine in one-half cup water for two hours; to a pint and a half can of pineapple add one cup of sugar and one cup of water; simmer fifteen minutes; add the gelatine and allow to remain over the fire until the gelatine is all melted; pour into a _tin_ basin and place in ice water; when thoroughly cold and beginning to thicken add