Statesmen's dishes; and how to cook them

FOUR eggs, two cups of sugar, one-half cup of " | butter, three teaspoonfuls of baking powder in cup of flour, one-half cup of milk and two more cups of flour. CUSTARD TO PUT BETWEEN LAYERS. Two-thirds pint of sweet milk or cream ; raise to a boil, after which mix together four tablespoonfuls of sugar, one tablespoonful of corn starch dissolved in milk, the yolk of one egg well-beaten, and when done add the well-beaten white. Flavor with vanilla, and when cold spread between layers. This makes four layers, in two of which should be put grated chocolate to make them brown. FROSTING. One coffeecup of brown sugar, one-half cup of sweet milk, butter size of an egg, one tablespoonful of vanilla, one cake of Baker's chocolate. Mix together and boil slowly until it thickens ; try like taffy, but do not make it too hard. Spread on the cake while hot. i^/tlayvY tJt^kz. <sa<XeZ, COCOANUT CAKE. BY MRS. B. H. NORTON. (Wife of Representative from Missouri.) TAKE two cups sugar, one-half cup butter, three cups flour, one cup sweet milk, whites % of five eggs, four teaspoonfuls baking powder. Bake in five layers. ICING. Whites of three eggs, one-half a cup of sugar. Spread on the layers, and sprinkle thickly with ground cocoanut. ■y 7k« i/lsKMtWn DELICATE CAKE. (Wife of Representative from Pennsylvania.) THREE-FOURTHS cup of butter, two cups fine granulated sugar, beaten well together; one cup of sweet milk, three cups flour, two teaspoonfuls of baking powder and the whites of eight eggs. Flavor with almond. Beat well ten minutes after putting in all the ingredients. For loaf bake one hour. ICE-CREAM CAKE. BY MRS. B. P. PETTIGREW. (Wife of Representative from South Dakota.) ONE cup of sugar, one-half cup butter, one-half cup corn starch, one-half cup milk, one teaspoon baking powder, whites of four eggs. FILLING. Two cups sugar, one-fourth cup water, or two tablespoons of water ; boil until it hairs or will harden in cold water. Pour this mixture into the whites of four eggs well beaten. Chopped nuts improve the filling. DROP CAKE. BY MRS. ALONZO NPTE. (Wife of Representative from New Hampshire.) THREE eggs, two teacups of sugar, one coffeecup of rich sour cream, (if not possible to get it rich, put two tablespoons of butter to it,) one-fourth a teaspoon of soda, one-half a teaspoon of salt, one-half a medium-sized nutmeg. Stir in slowly sufficient flour to make a thick batter, but not stiff— about the consistency of pound cake. Bake in muffin-pans, heated and well- buttered, dropping a tablespoonful of the batter in each ring. Baked in a oven that is well-heated at first, and grows cooler as they bake. One-third of a teacup of currants mixed in is an improvement. -4u<j ^/ ^i^ti: SAUCISSONS DE CHOCOLAT. BY MISS BESSIE SNIDER. (Daughter of Representative from Minnesota.)