SALLY WHITE CAKE.

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

_The "Sally White Cake" is delicious, and if I am not mistaken, has
yet only a local fame, but it should have a national one. Wishing you
every success in your undertaking, I am, Very sincerely yours,_

One pound of butter, three pounds of citron, one and one-fourth pound
of sugar, one pound of flour, fifteen eggs, two small cocoanuts
grated, one and one-half pound of almonds, blanched and pounded (weigh
after blanching), one nutmeg, one tablespoonful of mace, one wineglass
of best brandy, one of Madeira or sherry, bake slowly as a fruit cake
and frost.


DELICATE CAKE.

From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.

Four ounces butter, fourteen ounces sugar, whites of six eggs, twelve
ounces of flour, two teaspoons of baking powder, one cup of milk. Rub
the butter and sugar together until they form a cream, stir the baking
powder through the flour, then add it, a cupful at a time, to the
butter and sugar, then stir in the milk, putting in the whites of the
eggs after being beaten to a froth, a large spoonful at a time. Bake
in a brisk oven.


DELICATE CAKE.

From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.

Use the same size cup for all ingredients. Two cups (coffee) sugar,
one-half cup butter, stir to a cream; whites of eight eggs beaten
stiff, three-fourths cup sweet milk, two and one-half cups flour, two
teaspoons baking powder stirred into flour; put whites of eggs in last
and stir gently.


WHITE CAKE.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Whites of twelve eggs, five teacups flour, three teacups sugar, one
teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder.


WALNUT CAKE.

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.

Three cups of sugar; one cup of butter; four cups of flour; one and
one-half cup of sweet milk; three cups of walnut or butternut meats;
whites of eight eggs. Cream the butter and sugar; sift two teaspoons
of cream tartar into the flour, into which stir the meats. Dissolve
one teaspoon of soda in the milk. Salt and extract as you like, adding
the thoroughly-whipped whites the last thing before putting into the
oven. Half of this rule can he used.


NUT CAKE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Four tablespoons of flour; four tablespoons of brown sugar; one
tablespoon of butter; one egg; one teacup of chopped nuts; a pinch of
salt and black pepper. Grease and heat a long biscuit pan, mix all
ingredients well and spread thinly on heated pan. Bakes in a few
moments. When done and while warm, run a knife through center of pan
lengthwise, then crosswise in strips. Turn pan over, and when cool
cakes should be quite crisp. Very old French recipe.


NUT CAKE.

From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.

One-half cup butter; two cups sugar; one cup milk; three cups flour;
four eggs; cue pint nut meats; two teaspoons baking powder. Cream
butter and sugar. Add eggs well whipped, milk, flour with baking
powder, and nut meats chopped fine. Bake in loaf. English walnuts
best.


NUT CAKE.

From MRS. ALICE HOUGHTON, of Washington, Lady Manager.

One and one-half cup sugar; one-half cup butter; whites of six eggs,
beaten stiff; one-half cup milk; one and two-thirds cup flour; one-
third cup corn starch; one teaspoon baking powder; one and one-half
pound English walnuts, chopped fine and floured. Bake slowly in
moderate oven.


PECAN CAKE.

From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.

One cup of butter; two and a half cups of flour; two cups of sugar;
one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls
baking powder. Beat together butter and sugar; add a little of the
beaten egg; then put in a cup of flour, then some milk, then again
flour and milk; put all the milk in with the second cup of flour; then
add the rest of the egg.

_Icing to fill and put over top of Pecan Cake_--Whites of six
eggs, beaten stiff with powdered sugar; one small can of grated
pineapple and two cups of pecans, chopped fine. The nuts should soak
awhile in the pineapple before mixing them into the egg and sugar. Put
whole pecan kernels over the top of the cake while the icing is still
soft.

CAKE MADE WITH CREAM.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Break two eggs in a cup and fill with cream, and one cup sugar, one
teaspoonful cream tartar, one-half teaspoonful soda and one and one-
half cup of flour, with a little salt.

CREAM FROSTING.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

One cup of sweet thick cream, sweetened and flavored with vanilla. Cut
a loaf of cake in two and spread the frosting between and on top. This
tastes like Charlotte Russe.


ALMOND ICING.

From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.

Whites of four eggs; one pound of sweet almonds; one pound powdered
sugar; a little rose water. Blanch the almonds by pouring boiling
water over them and stripping off the skins. When dry, pound them to a
paste, a few at a time, in a mortar, moistening with rose water as you
go on. When beaten fine and smooth, beat gradually into icing. Put on
the cake very thick and when nearly dry cover with plain icing.



FAVORITE DISHES


A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.

OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY-THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION


COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893