Statesmen's dishes; and how to cook them

CHARLOTTE RUSSE. BY MRS. ALONZO NOTE. (Wife of Representative from New Hampshire.) MAKE a sponge cake in the proportion of three eggs and two-thirds of a cup of sugar. ,yvb Bake it in a brick-shaped cakepan about four inches deep. Take one and a half pints of new cream ; set it on ice till perfectly ice-cold ; put onefourth box of gelatine (more if the weather is warm) to soak in one-half cup of cold milk ; whip the cream to a solid froth ; fill up the cup of melted gelatine with boiling milk ; let it get cold 5 put to the cream two cups of sugar, a tablespoonful of vanilla and a pinch of salt. Stir together the whipped cream, the gelatine and sugar, stirring constantly from the bottom, so that it will combine thoroughly without clotting before it is set. When the cake is done turn out on a sieve to cool. When cold place it bottom up in a clean pan the same size and shape of the first. Slice it crossways, taking out every alternate slice, without leaving a single crumb ; then fill the spaces thus left with the mixture, filling in with a spoon carefully, a little in the bottom of each, holding the slices straight, till there is enough to keep them from tilting sideways. Fill up to the top and set on ice about six hours if the weather is hot. Serve in slices. Another pan may be filled with the odd slices. A PUDDING SAUCE. BY MRS. JOHN B. HENDERSON. (Wifo of ex-Senator from Missouri BRING a pint of milk to the boiling-point, and then stir in a generous teaspoonful of corn starch, previously rubbed smooth with a little of the cold milk ; add also a tablespoonful of sugar. Let it cook for two or three minutes to thoroughly cook the starch, and then let the mixture get entirely cold. Flavor it with sherry or any of the flavorings, and just before serving stir in smoothly the whites of two eggs beaten to a stiff froth. As the egg froth is not cooked, the sauce will not keep very long at its best, perhaps half an hour. APPLE PAN DOWDY. BY MES. MARCUS A. SMITH. (Wife of the Delegate from Arizona.) FOR a family of six, use two-quart pan. Pare and slice some good pie apples ; place a layer of apples about an inch thick; season with sugar and a speck of salt. Put a layer of cracker crumbs half an inch thick ; alternate apples and cracker till the pan is full. Bake one hour, and serve with cream or rich milk. Rhode Island greenings are best. BOILED PEARS. BY MRS. \VM. B. MORROW. (Wife of Representative from California.) IN California, where fruits abound, nothing is ^ more delicious than the pears. Take hard pears, „ remove rind and specks ; be sure they are sound at" the core; put into a fruit-kettle and cover with water; boil slowly one hour, then add a sufficient quantity of sugar to make a lively sirup ; boil half or three-quarters of an hour longer. Serve cold. APPLE TAPIOCA. BY MRS. JOHN H. BANKHEAR. (Wife of Representative from Alabama.) ONE-HALF pound tapioca soaked over night in cold water. Make a quarter of a peck of apples into nice, rich, sweet sauce. Put the soaked tapioca in the sauce and let cook slowly until the tapioca is dissolved. Flavor with lemon or orange peel ; sweeten to taste. Serve with cream sauce.