Statesmen's dishes; and how to cook them

MAKE the whites of seventeen eggs ; one pound pulverized sugar, one-half pound flour, threequarters of an ounce cream of tartar. Sift the flour, sugar and cream of tartar together seven times. Beat whites of eggs stiff; then sift the flour slowly into the whites. Bake in new pan that has never been used. Do not butter the pan. BOILED FROSTING. BY MISS MARY E. TURPIE. (Daughter of Senator from Indiana.) ONE cup of granulated sugar, one tablespoonful cold water. Boil until it ropes. Then pour in the white of one egg beaten stiff. Stir constantly until it is perfectly smooth. CHOCOLATE-CREAM CAKE. BY MRS. LILIAH BRICKNER. (Daughter of Representative from Wisconsin.) ONE cup of sugar and half a cup of butter creamed together ; two cups of flour and one and a half teaspoons of baking powder sifted together ; stir into the butter and sugar one-half cup of milk; stir in the flour and flavor with vanilla; beat the whites of four eggs to a stiff froth, stir into the mixture, and bake in a well-buttered mold. For the icing, boil together one cup of powdered sugar and one-half cup of milk till it thickens when stirred, when it must be taken from the stove and stirred till white, and thick enough to spread nicely, being careful to spread before it becomes too thick. Flavor with vanilla, and spread all over the cake, and then cover it with a thick layer of melted chocolate. BONBONS. BY MRS. SHELBY M. CULLOM. (Wife of Senator from Illinois.) MIX together with the whites of two eggs an equal quantity of cold water and enough confectioner's sugar to make a stiff dough. It will require about two pounds. To prepare fruits and nuts, take seeds out of dates and fill with the cream; blanch almonds and cover with cream. Candied cherries are very nice ; take little balls of the cream, and put a cherry on each. English walnuts are used in the same way as cherries. £7oJU^o~ Q^^CC^r^^<J CHOCOLATE CREAMS. BY MRS. SHELBY M. CULLOM. (Wife of Senator from Illinois.) MELT a package of sweetened chocolate, add two tablespoonfuls of water, and set the bowl in a tin of water on the stove to melt. While melting, roll some of the cream (see page 204) into balls; dip these one at a time in the chocolate, lifting out with a fork. Put on a buttered dish to harden. Use any kind of flavoring desired in cream. CANDIED SWEET POTATOES. BY MRS. M. C. BUTLER. (Wife of Senator from South Carolina.) BOIL, skin and slice enough sweet potatoes to fill a pudding-dish. Put a layer of potatoes in the bottom, then sprinkle a light layer of sugar over them, with some bits of butter, and a very little sirup ; then another layer of potatoes, and so on till the dish is full. Place it in the oven and bake a rich brown. FROZEN APRICOTS. BY MKS. M. S. QUAY. (Wife of Senator from Pennsylvania.) ONE can of apricots, a generous pint of sugar, a quart of water, a pint of whipped cream measured after being whipped. Cut the apricots in small pieces, add the sugar and water, and freeze. When nearly frozen add the cream. ORANGES FILLED WITH JELLY. BY MRS. J. N. HUSTON.