276 
THE LADIES’ FLORAL CABINET. 
Cut it in slices a little more than a quarter of an inch 
thick and peel them. Put the slices in a flat dish and let 
them lie at least an hour in salted water poured over 
boiling hot. For a small one a tablespoon of salt and a 
quart of water will be sufficient. When it is time to cook 
them put them in a colander to drain, and then dry them 
in a towel. Dip in beaten egg and then in cracker 
crumbs and fry on a griddle, using just enough fat to 
moisten the cracker and keep it from burning. Cook 
about ten minutes. 
Queen of Puddings. 
One pint of bread-crumbs, one quart of milk, one cup 
of sugar, the yolks of four eggs well beaten, a piece of 
butter the size of an egg; flavor with lemon, and bake as 
you would a custard; beat the whites of the eggs thor¬ 
oughly with one cup of powdered sugar ; spread over the 
pudding, as soon as baked, a little currant or raspberry 
jelly and over this the beaten whites of the eggs; put it 
in the oven just long enough to brown it lightly. 
Chocolate IVlarble Cake. 
One cup of butter, two cups of sugar, two cups of 
flour, one cup of corn starch, four eggs, one even tea¬ 
spoon of soda, three scant teaspoons of cream tartar and 
one cup of sweet milk. Cream the butter and stir the 
sugar gradually into it. Beat the yolks thoroughly and 
add them, then the cup of milk. Pulverize the soda with 
a knife and sift it and the cream tartar with the flour 
twice. Beat the whites to a stiff froth and add them 
after the flour has been stirred in. When all is mixed 
take out a cupful of the batter and stir into this a heap¬ 
ing tablespoon of grated chocolate. Fill your baking-pan 
an inch deep with the light batter. Then drop upon this 
small spoonfuls of the dark, then another layer of the 
light, and so on, reserving some of the light for the top. 
The flavoring for this cake should be vanilla. 
Coffee Cake. 
One half cup of butter, one half cup of brown sugar, 
one half cup of molasses, two cups of flour, one cup of 
strong coffee, one egg, one cup of raisins, two teaspoons 
of cinnamon, one of allspice, a scant teaspoon of cloves 
and one level teaspoon of soda in the molasses. Cream 
the butter, stir in the sugar, then the molasses and spices, 
the egg well-beaten, the coffee, and last the flour. The 
cup used in all The Cabinet recipes should meas¬ 
ure just one-half pint. Most tumblers hold that amount 
and are easier to measure a half cup, as they are not 
flaring. 
Italian Cream. 
One-half box of gelatine, one quart of milk. When 
dissolved, add the yolks of three eggs with three table¬ 
spoonfuls of sugar. Boil until as thick as boiled custard, 
then remove from the fire and stir in the whites of the 
eggs beaten to a stiff froth. 
Mrs. C. G. Herbert. 
NOTES AND COMMENTS. 
American Institute. —The opening of the Fifty-fourth 
Annual Exhibition occurred September 30, and its most 
interesting feature was the beautiful horticultural display, 
embracing plants in pots, gorgeous cut-flowers, orna¬ 
mental designs of new and old forms, funeral pieces and 
some charming collections of wild-flowers. As the en¬ 
tries were designated by numbers only, until the judges 
could make awards, we cannot at this hour give individ¬ 
uals credit for anything there shown. 
* 
* * 
Massachusetts Horticultural Society.— Its Fifty-sev¬ 
enth Annual Exhibition was held September 15-18, and 
proved a great satisfaction to visitors, and the attend¬ 
ance should have given equal satisfaction to exhibitors. 
The central feature was a magnificent plant of Cocos 
Bonnetii, from Samuel R. Payson, who also contributed 
a large stand of plants, among which was a remarkably 
fine specimen of Croton variegatum and another of 
Alocasia Thibantiana. The tank of water-lilies from 
our contributor, E. D. Sturtevant, of Bordentown, N. J„ 
attracted great attention. The tank also contained 
specimens of nymphaeas from N. Simpkins, of Yar- 
mouthport. H. H. Hunnewell contributed two large 
groups of plants ; in the centre of one a superb speci¬ 
men of Cissus discolor, and the other comprised a plant 
of Asparagus plumosus scandens in flower, the first 
time it had blossomed in Boston. F. L. Ames had two 
large groups, in one of which a large plant of Anthurium 
Veitchii was the crowning feature; the other included 
two new crotons of remarkably fine color, C. Montfor- 
tiensis and Dayspring. Mr. Ames also contributed a 
plant of Ataccia cristata, or devil flower, which certainly 
had rather a diabolical look. But to balance this there 
were two orchids, which are always eagerly inquired after, 
the Odontoglossum grande, or baby flower, from D. 
Allan, and the Peristeria elata, or dove plant, sometimes 
called Espiritu Santo or Holy Ghost flower, from H. P. 
Kidder. Mr. Kidder had a large stand filled with plants, 
among which were some fine fuchsias and the rare Croton 
illustris. G. A. Nickerson, a new contributor, sent, be¬ 
sides other fine plants, an excellent specimen of Croton 
Queen Victoria. David Allan, gardener to R. M. Pratt, 
had three large stands of ferns and other plants, including 
two new foliage plants, the Croton Chelsonii and Alocasia 
Sanderiana, besides Ixora Westii, a new flowering 
plant. Among the orchids we noticed a plant of Sacco- 
labium Bluniei, with a most beautiful spike of flowers, 
from E. W. Gilmore. John L. Gardner had a fine speci¬ 
men plant of Eurya latifolia variegata, and C. M. Hovey 
filled the stage with a great variety of fine plants. We 
can only allude to the cut flowers of dahlias, asters, glad¬ 
ioli, marigolds, petunias, pinks, cockscombs, nasturtiums, 
all of wnich were represented by the best specimens that 
nature and art in co-operation can produce, or of the 
wild-flowers which loving hands had brought from their 
native haunts. 
