[WO cups bread crumbs, sifted and evenly browned or roasted, eight eggs (yolks), one and a half cups of granulated sugar, one- half pound chocolate (grated), three-fourths pound almonds, one-half pound citron, one-half teaspoon cinnamon, one-half cloves, one-fourth teaspoon carda- mon, one-fourth cup brandy, juice and grated rind of one lemon✪ Bread Tote. Mix sugar and yolks until very light ; then add all ingredients except bread crumbs and whites of eggs, and stir well; then wet or dampen the crumbs with white wine and add to the rest last whites of the eggs well beaten. For icing, chocolate or a white frosting. Bake one and a half hours slowly. c4£uj of. $«£> AND EOW TO COOK THEM. 163 PUMPKIN PIE. BY MRS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) ?HEEE tablepoons of butter, two cups of sugar beateu together, three eggs, three cups of stewed pumpkin, one cup of cream, one wine- glass of sherry ; also of brandy, nutmeg, cinnamon, and a little mace and salt to taste✪ Pumpkin Pie. Bake in a puff- paste. /U" *fc 164 STATESMEN'S DISHES; PIE CRUST. BY MBS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) £W0 cups of flour, three-fourths cup of lard, one-half cup of butter, a pinch of salt ; mix with ice-cold water✪ Pie Crust — using a knife instead of the hand — into a firm dough. Eoll it in a napkin and lay it on ice till the filling is ready ; roll very thin, spread with butter and dredge with flour, repeating the process three times. Prepare the pie, and bake in quick oven. /ic eJu AND HOW TO COOK TEEM. 163 SPANISH CREAM. BY MRS. C. W. SPOFFOED. (Wife of Proprietor of Biggs House, Washington, D. O.) jsNE quart of milk, four eggs, one-half box gel- atine, one-half cup sugar ; flavor with vanilla. Add gelatine to milk ; boil slowly until dis- solved; then add the yolks of the eggs and sugar beaten together. Cook like soft custard in a double boiler. Beat the whites of the eggs very lightly, and stir in lightly after taking from the stove ; then set in molds. To be eaten with cream. 166 STATESMEN'S DISHES; OLD-FASHIONED SPONGE CAKE. BY MRS. M. B. WATTE. (Widow of Chief Justice of the United States.) jjJEN eggs (very fresh), one-half pound flour, one pound sugar (fine granulated), the grated rind and juice of a lemon, one salispoonful of salt✪ Old-Fashioned Sponge Cake. Weigh the sugar and put it in the mixing-bowl ; break the eggs, putting the yolks with the sugar and the whites in another dish. Beat the whites of the eggs until they will not drop from the rods ; beat the yolks and sugar to a cream and until the sugar dissolves ; strain the lemon juice and add it with the grated; put to the eggs and sugar. When the yolks and sugar are very light add the whites, beating all very hard until well mixed ; sift the flour two or three times with the salt iu it. If "New Process flour," take out one table- spoonful of it, as it takes less than the other kind. Add the flour a little at a time, stirring it in lightly. If the flour is beaten in, the cake will be tough. Put the mixture about oue aud a half inches thick into flat pans ; sift fine sugar thinly over the top, and bake in an oven that is hottest at the bottom ; try with a straw in about a half hour. If done it will not stick to the straw. Do not be alarmed if it falls a little when taken from the oven, but do not jar it or turn it out until it is partially cool.

AI-modernized reading of the original text

TWO cups bread crumbs, sifted and evenly browned or roasted, eight eggs (yolks), one and a half cups of granulated sugar, onehalf pound chocolate (grated), three-fourths pound almonds, one-half pound citron, one-half teaspoon cinnamon, one-half cloves, one-fourth teaspoon cardamon, one-fourth cup brandy, juice and grated rind of one lemon. Mix sugar and yolks until very light ; then add all ingredients except bread crumbs and whites of eggs, and stir well; then wet or dampen the crumbs with white wine and add to the rest last whites of the eggs well beaten. For icing, chocolate or a white frosting. Bake one and a half hours slowly. PUMPKIN PIE. BY MRS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) THREE tablespoons of butter, two cups of sugar beateu together, three eggs, three cups of stewed pumpkin, one cup of cream, one wineglass of sherry ; also of brandy, nutmeg, cinnamon, and a little mace and salt to taste. Bake in a puffpaste. PIE CRUST. BY MBS. J. W. VAN SCHAICK. (Wife of Representative from Wisconsin.) TWO cups of flour, three-fourths cup of lard, one-half cup of butter, a pinch of salt ; mix with ice-cold water — using a knife instead of the hand — into a firm dough. Roll it in a napkin and lay it on ice till the filling is ready ; roll very thin, spread with butter and dredge with flour, repeating the process three times. Prepare the pie, and bake in quick oven. SPANISH CREAM. BY MRS. C. W. SPOFFOED. (Wife of Proprietor of Biggs House, Washington, D. O.) ONE quart of milk, four eggs, one-half box gelatine, one-half cup sugar ; flavor with vanilla. Add gelatine to milk ; boil slowly until dissolved; then add the yolks of the eggs and sugar beaten together. Cook like soft custard in a double boiler. Beat the whites of the eggs very lightly, and stir in lightly after taking from the stove ; then set in molds. To be eaten with cream. OLD-FASHIONED SPONGE CAKE. BY MRS. M. B. WATTE. (Widow of Chief Justice of the United States.) TEN eggs (very fresh), one-half pound flour, one pound sugar (fine granulated), the grated rind and juice of a lemon, one saltspoonful of salt. Weigh the sugar and put it in the mixing-bowl ; break the eggs, putting the yolks with the sugar and the whites in another dish. Beat the whites of the eggs until they will not drop from the rods ; beat the yolks and sugar to a cream and until the sugar dissolves ; strain the lemon juice and add it with the grated; put to the eggs and sugar. When the yolks and sugar are very light add the whites, beating all very hard until well mixed ; sift the flour two or three times with the salt iu it. If "New Process flour," take out one tablespoonful of it, as it takes less than the other kind. Add the flour a little at a time, stirring it in lightly. If the flour is beaten in, the cake will be tough. Put the mixture about one and a half inches thick into flat pans ; sift fine sugar thinly over the top, and bake in an oven that is hottest at the bottom ; try with a straw in about a half hour. If done it will not stick to the straw. Do not be alarmed if it falls a little when taken from the oven, but do not jar it or turn it out until it is partially cool.

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Spanish CreamBread TotePumpkin PiePie CrustOld-Fashioned Sponge Cake

Statesmen's dishes; and how to cook them