From MRS. CHARLES PRICE, of North Carolina, Third Vice President,
Board of Lady Managers.

Lobsters are done when they assume a red color, which will only require a few minutes hard boiling. Remove the skin and bones, pick to pieces with a fork, marinate them, i.e., place in a dish and season with salt, pepper and a little oil, plenty of vinegar and a little onion cut up; then cover and let stand two or three hours. Cut up hard boiled eggs for a border, line the bottom of the dish with lettuce leaves, place the lobster on the dish in a ring. Mayonnaise can be used if desired, but the lobster is excellent without it.

CHICKEN SALAD.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two beets (boiled). Dressing made according to the following recipe: One teaspoonful mixed mustard; one-half teaspoonful sugar; four tablespoonfuls salad oil; four tablespoonfuls milk; two tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop by drop, to the mustard and sugar, mixing carefully; next add milk and vinegar very gradually, lest the sauce curdle, and the seasoning. Place the shredded chicken on a bed of lettuce, and pour the dressing over it. Around the edge arrange rings of hard boiled eggs, sliced cucumber and beet root.

SOUTHERN CHICKEN SALAD. SPLENDID—TRY IT ONCE.

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.

Cut one chicken into small pieces (not too small); boil one egg hard and pulverize the yolk (cut the white into the chicken); add the beaten yolks of three raw eggs; one-half teaspoonful each of ground mustard, white pepper, salt, sugar and celery salt or seed, the juice of one lemon, one tablespoonful melted butter, one tablespoonful salad oil (some prefer all butter); beat all well together until light and pour into one gill of boiling vinegar and let all cook until thick as cream, stirring constantly to avoid curdling. When cold pour over your chicken, to which has been added as much chopped celery, and salt and pepper to taste.

CHICKEN SALAD.

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

As the Irishman would say, turkey makes the best chicken salad. Boil till well done. Use only the white meat, which cut with sharp scissors into pieces about one-half inch square; add an equal quantity of celery cut in same manner, sprinkling over it salt and pepper. Put in a cold place till two hours before serving, when add the following dressing: For one chicken take three eggs, one cup of vinegar, one cup of sweet milk, one-half cup butter, one tablespoon made mustard, salt, black and red pepper, beat eggs, melt butter; stir all together over a slow fire till it thickens; when cool beat into it one cup of cream. Serve salad on crisp, well-bleached lettuce leaves, on the top of each putting a small quantity of the following mayonnaise dressing: The yolks of two uncooked eggs, one tablespoon salt, beat with an eggbeater, adding gradually pure olive oil till one pint is used. When the mixture becomes too thick add, as required, one teaspoon of vinegar or lemon juice. If the oil is well incorporated by thorough beating, this dressing will keep an indefinite time.

VEGETABLE SALAD.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

One pint of cold boiled potatoes, cut in slices; one-third the quantity of cold boiled beets cut fine; one-third the quantity of green peas (winter beets and canned peas are as good as fresh ones); sprinkle with salt and pepper, then pour over it a French dressing made of a saltspoonful of salt, one of black pepper, a teaspoonful of onion juice or grated onion, three tablespoonfuls of olive oil and one of vinegar; mix thoroughly and set aside. When ready to serve spread over it a thick mayonnaise dressing and garnish with slices of beet, cut in shapes, hard boiled egg and parsley; if made in summer a border of crisp lettuce leaves is an additional garnish. If the quantity of vegetable is increased the amount of dressing must also be doubled or the salad will be dry. A small portion of the mayonnaise mixed with the vegetables also is an improvement.

STRING BEAN SALAD. (FRENCH RECIPE.)

From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.

String the beans and boil them whole; when boiled tender and they have become cold, slice them lengthwise, cutting each bean into four long slices; season them an hour or two before serving, with a marinade of a little pepper, salt, and three spoonfuls of vinegar to one spoonful of oil. Just before serving, drain from them any drops of superfluous liquid that may have collected and carefully mix them with a French dressing. This makes a delicious salad.

French Salad Dressing—One tablespoon of vinegar; three tablespoons of olive oil; one saltspoon of pepper, and one saltspoon of salt. (This is half a spoon too much pepper for Americans.) Add a trifle of onion, scraped fine, or rubbed on the salad bowl, if it is desired at all. Pour the oil, mixed with the pepper and salt, over the salad; mix them well together; then add the vinegar, and mix again. Serve on a leaf of crisp lettuce.

EXCELLENT POTATO SALAD.

From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.

For four or six people. Cut into dice six medium sized potatoes (boiled); three medium onions; salt and pepper them to taste; pour over and mix well the following dressing: Three well beaten eggs, three large tablespoonfuls of strong vinegar, a lump of butter size of a walnut, pinch of salt, pepper and mustard (unmixed); put on the stove and cook to a thin custard, stirring constantly.

TOMATO SALAD.

From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.

Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of one head of lettuce. Peel the tomatoes and put them on the ice until they are very cold; make the mayonnaise and stand it on the ice until wanted; wash and dry the lettuce. When ready to serve, cut the tomatoes in halves, make twelve little nests with two or three salad leaves each, arrange on the dish, place half a tomato in each nest, put a tablespoonful of mayonnaise on each tomato and serve immediately.

TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)

From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.

Rub through a coarse sieve one can of tomatoes; cover with cold water a half box of Cox gelatine and let it stand a half hour or more; then pour in enough hot water to thoroughly dissolve it; then mix with one full pint of the strained tomatoes; add a little salt; pour into small round moulds and put in a cool place to harden. Serve on lettuce leaves with mayonnaise dressing.

CABBAGE SALAD.

From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.

Mix together one-half cup of sugar, one teaspoonful of mustard, one teaspoonful of salt, one-half teaspoonful black pepper; then add three well beaten eggs, one-half cup of vinegar, six tablespoonfuls of cream, three of butter. Cook the same as boiled custard in a kettle of water; when cold add the cabbage chopped fine.

FISH SALAD.

From MRS. MARY C. BELL, of Florida, Lady Manager.

Pour boiling water over a large mackerel and let stand for ten minutes; take out and dry thoroughly by draining on a sieve or clean towel. Remove the head, tail and fins, and skin and bones. Shred the fish finely and mix with one large onion, well chopped. Add mustard, vinegar, and pepper to taste. Serve as salad, with young lettuce leaves, and garnish with hard-boiled eggs, sliced. This is a delightful relish with thin-sliced bread and butter, and is called "Salmagundi."

SALAD DRESSING.

From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.

Three eggs, beat yolks and whites separately. To the beaten yolks add one tablespoonful of mustard, two tablespoonfuls of sugar, one teaspoonful of salt. To the beaten whites of the eggs add one cup of cream; beat this thoroughly together, pour the yolks, mustard, sugar and salt into this and put the dish containing it over the teakettle when the water boils. When the mixture begins to harden around the edge, pour in a cup of vinegar; stir it all the time it is over the kettle. After you add the vinegar take it from the heat and set in a dish of cold water to cool.

DOUGHNUTS & FRITTERS

FAMOUS DOUGHNUTS

From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.

_To tell you the truth, I never knew anything about cooking or had a particle of taste for it, but I will send you the recipe for her famous 'doughnuts,' written out by my beloved mother, and I think about the last communication she ever prepared for the press; it was in March of last year. There is nothing specially valuable about the recipe except that it is good and decidedly old-fashioned. I used to think there was nothing so toothsome as mother's 'fried cakes,' for so we called them on the old Wisconsin farm.

Believe me, yours, with all good wishes, Frances E. Willard_

Take a little over one pint of rich, sweet milk, into which put two- thirds of a teacup of sugar and a little salt. Sift as much flour as you think will be required, into which mix four heaping teaspoonfuls of best baking powder. Stir into the milk and sugar six tablespoonfuls of very hot fresh lard, pour the mixture into the flour and make a sponge. When cooled sufficiently to prevent cooking the egg add one egg slightly beaten. Mix to a proper consistency, roll and cut into rings. It is hard to give a recipe where so much depends upon the judgment and care of the cook. Much depends upon having the lard in which the doughnuts are fried very hot before they are put in, otherwise they "soak up the fat" and are heavy.

RAISED DOUGHNUTS.

From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.

One pint warmed milk, one cup sugar, one-half cup yeast, one-half teaspoon salt; mix about 10 A.M., let rise four hours then add: One cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead and let rise in warm place until night, then roll thin and cut out; let rise over night in warm place and fry in the morning.

DOUGHNUTS.

From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady
Manager.

Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of salt. Knead soft, cook in skillet well filled with lard just to the boiling point; place in dripping pan, so that they may not get soggy with the grease while cooling off.

DOUGHNUTS. From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady
Manager.

One-half cup of butter, one cup of sour milk, one and one-half cup of sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make it stiff enough to roll.

CALLAS. A CREOLE CAKE EATEN HOT WITH COFFEE.

From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.

One teacup of rice well boiled and mashed, one small coffee cup of sugar, two tablespoons yeast, three eggs and flour sufficient to make a thick batter; beat the whole well together and fry in hot lard. Be careful not to have the batter too thin, or it will not fry well.

APPLE FRITTERS.

From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.

Make a batter with one cup sweet milk, one teaspoonful sugar, two eggs, whites and yolks beaten separately, two cups flour, one teaspoonful baking powder mixed with flour. Chop some good tart apples, mix them in the batter and fry in hot lard. Serve them with maple syrup.

CORN FRITTERS.

From MRS. E. V. McConnell, of North Dakota, Lady Manager

Two eggs, one tablespoon of cream or sweet milk, one cup oyster crackers rolled fine, one can or six ears of sweet corn scraped from the cob, pepper and salt to taste. Put tablespoon butter in frying pan, have it hot and drop in batter by spoonfuls. Fry brown and serve hot for breakfast.

CLAM FRITTERS.

From MRS. SALLIE S. COTTEN, of North Carolina, President State Board and Alternate Lady Manager.

Open as oysters and chop fine. Make a stiff batter of eggs and flour, with a little black pepper. Stir into this batter the chopped clams and a little of the clam liquor, if necessary to make the batter the proper consistency. Fry in hot butter or lard.

WHITE CORN MEAL CAKES FOR BREAKFAST. (A RHODE ISLAND DISH.)

From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.

One pint white corn meal, Into which you stir two saltspoonfuls salt. Gradually moisten this with boiling water until the mixture is somewhat thicker than hasty pudding. Stir constantly and after the right consistency is attained, beat thoroughly for two minutes. Drop from spoon into boiling lard and fry for five or six minutes. Serve immediately. It is of absolute importance that the water should be boiling and kept so, and therefore it is wise to bring the mixing dish very near the stove when the teakettle is heated. The same paste may be fried on a griddle like buckwheat cakes, but the first method makes the crispest, nuttiest flavor. This recipe makes bannocks enough for six people.

CORN GRIDDLE CAKES OR OLD VIRGINIA SLAP JACKS.

From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.

One or two eggs, whites beaten to a froth; one quart of sweet milk; pinch of salt; meal enough to make a thin batter. Bake very thin on hot griddle and serve at once. Meal must not be too finely ground or bolted.

FRIED MUSH.

From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.

Three pints boiling water; one cup wheat flour; enough corn meal to make stiff batter. Fry while hot in plenty of grease. Think it more convenient than the old way and much better. A tablespoonful of sugar added makes it brown better.

SUPERIOR WAFFLES.

From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.

One quart of buttermilk; one pint of sweet new milk; four eggs, beaten separately; little salt; teaspoonful soda, dissolved in half teacup sour cream or buttermilk, and enough flour to make the dough of proper consistency. Sift your flour; begin with three pints, you may need less or more. Add buttermilk (sour cream will do instead), then sweet milk; then yolks of eggs, well beaten; then soda, having dissolved it in half teacupful of buttermilk or sour cream; add more flour now, should it be needed; lastly, whites of eggs, beaten to a stiff froth and stirred gently into the thin dough. Let the cook be careful to fill the iron scantily half full, to bake, as these beautiful waffles to be crisp and tender must have ample space to rise.

MEXICAN ENCHILADAS

From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.

1. To make the tortillas for the enchiladas, take one quart of blue corn meal mixed with water and salt, making a batter stiff enough to flatten out into round cakes, and bake on the bare hot lid.

2. To make the chili sauce: One cup of tepid water; three tablespoonfuls of ground chili; let boil down to a batter.

3. Filling for tortillas: Grated cheese and chopped onions, very fine.

Dip into a pan of boiling hot lard one tortilla; then dip this tortilla into the chili batter; then sprinkle with the filling, first the cheese and then the onion. Then put on one spoonful of chili batter and lay like a layer cake as many cakes as desired, and then pour over the chili batter. Cut like cake and serve hot.