FoodNet

Statesmen's dishes; and how to cook them

1890

Page 42 · 3 recipe records on this page

Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
BY MBS. F. W. LANDER. (Widow of Gen. F. W. Lander.) ;N excellent wedding cake or so-called fruit cake: One pound citron, cut in thin slices, rssuBifflxa^o one pound flour; one pound sugar, one pound butter, beaten together well ; one dozen eggs broken into, and well-beaten with, sugar and butter ; two pounds raisins carefully stoned, two pounds best dried currants well cleaned, one pound blanched almonds cut fine, one wineglass of brandyWedding Cake, one-half teaspoon each of mace, cinnamon, allspice and cloves (powdered). Bake in a confectioner's oven, and let him frost it elaborately or plainly. (All ingredients to be of the best.) AND HOW TO COOK THEM. 219 A PINK DINNER IN APARTMENTS. BY MRS. WM. M. STEWART. (Wife of Senator from Nevada.) 2HERE is no reason why one occupying apart- ments in a hotel should not make a home % there; and I, for one, try to have mine so. Our dinners are made attractive, the same as when we kept house, and entertained on a larger scale. To illustrate, I will give a description of a pink dinner. The table was set as usual when company is invited, only that pink was the prevailing color. First a scarf of pink satin, under lace, was laid across the middle of the table, and on this was placed the central ornaments. In the very center was a pot of ferns, with broad pink satin ribbon twined in and out of the open-work edge, and some la France roses arranged among the green. At each end of the central scarf were baskets of pink bonbons. The menu cards were tied with knots of the pink satin ribbon, with the name of the hostess on one end and date of the dinner on the other, painted in gold letters. The cards of the guests were pink flower petals; the gentlemen's a long lily leaf, and the ladies' a rose leaf. At the end of the dinner each couple exchanged cards as souvenirs. 220 STATESMEN'S DISHES; A GOOD BAKING POWDER, BY MRS. MARY A. DENISON. (Author of " That Husband of Mine.") ^ETTEE than all the yeast powders is this one, which has been in use for twenty-five years in a family that knows what good things are : One-half pound tartaric acid, one-half pound best baking soda, one quart of flour. Sift thoroughly six or seven times through a fine sieve. This is stronger than ordinary baking powderBaking Powder. AND SOW TO COOK THEM. 221 HEALING PLASTER. BY MBS. BOSWELI, P. FLOWBB. (Wife of Representative from New York.) jjjAKE one pound of rosin, one ounce of mutton- tallow, one ounce of camphor gum, one ounce of beeswax, one-half ounce of gum myrrh, one-half ounce of British oil, one-half ounce of cedar oil, one-half ounce of linseed oilHealing Plaster. 222 STATESMEN'S DISHES; TO CLEAN KID GLOVES. BY MRS. C. K. DAVIS. (Wife of Senator from Minne80ta. KVwIBST rub them thoroughly with flour or cracker crumbs, and then wash in refined gasoline as you would wash a pocket-hand- kerchief. BOSTON PUBLIC LIBRARY 3 9999 05987 777 7 Boston Public Library Central Library, Copley Square Division of Reference and Research Services The Date Due Card in the pocket indi- cates the date on or before which this book should be returned to the Library. Please do not remove cards from this pocket.