Produced by Steve Schulze, Charles Franks
and the Online Distributed Proofreading Team.
This file was produced from images generously made available
by the CWRU Preservation Department Digital Library
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
Favorite Dishes is due to the fact that the noble women who have
labored for the best interests of mankind and womankind, in the
development of the Women's Department of the World's Columbian
Exposition, found time to contribute this collection of recipes, as a
means of enabling the compiler to open an additional avenue for women
to provide the necessary funds to pay the expenses of a visit to the
Exposition.
The compiler is most happy to congratulate the Lady Managers and Lady
Alternates of every State and Territory of the United States,
including Alaska, upon the fact that their prompt responses to the
statement of the object of this publication bring them together in
this place as the exponents of the Art of Cookery, at this stage of
its best development in this country, and as cheerful assistants of
women who need the encouragement and blessings of their more fortunate
sisters.
It is to be regretted that all of the letters of commendation cannot
be published, but as they would alone constitute a fair sized volume,
only a few have been inserted.
TEA
Tastes differ as to which of the many kinds of tea is the best, and
yet the general use of English Breakfast and Oolong warrants the
recommending of these two teas as standard. The Chinese have taught us
the correct idea of tea drinking; to have it always freshly made, with
the water boiling, and to steep the leaves at table.
The tea table can be easily equipped now with a boiler in silver or
brass, with alcohol lamp underneath; a tea caddy in china or silver,
with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but it
averages one-half teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few moments
and empty in a bowl for hot water on the table. Place tea leaves
required in the pot, pour in boiling water, instantly replace the lid
and let it steep a few minutes. It is then ready to serve. Use a small
amount of sugar and no cream, as both cream and sugar detract from the
correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is
convenient at all times, but especially upon an occasion when guests
are coming and going. Keep the water on tea table constantly boiling
and the teaball partly filled with tea leaves. A cup of tea can then
be brewed quickly by dropping the ball into the cup, pouring boiling
water over it, holding it in the cup (slightly moving the teaball
around through the water), until the color is satisfactory to the
drinker's taste. In this way three or four cups of tea can be served
quickly and the flavor of the tea leaves preserved. If agreeable to
the taste, a slice of lemon can be added to each cup and a few drops
of arrack to make tea _à la Russe_.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide
regarding strength. Soften and smooth the chocolate with cold water in
a jar on the range; pour in boiling water, then add milk, stirring
constantly. Serve as soon as it boils. When each cup is filled with
the chocolate, place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate, but it is richer and more
oily.
When made from the ground it can be prepared at the table, but it is
better boiled a short time in water and thinned with hot milk.
Made from the shells it requires a longer boiling. First wet two
ounces of the cocoa shells with a little cold water and pour over them
one quart of boiling water. Boil for one hour and a half; strain and
add one quart of milk, also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.
COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and
one-third Mocha, the former giving the strength, the latter the
flavor. After roasting it should be kept in an air-tight can. Grind
only so much each time as may be required. To one cupful of ground
coffee add one beaten egg and four tablespoons of cold water; mix
thoroughly in coffee pot and pour in one quart of boiling water. Stir
the coffee until it boils, then place it on the back of the stove
where it will simmer for ten minutes. Add a dash of cold water; wait a
moment, then pour off carefully into silver coffee pot, which has been
standing with hot water in it. Filippini's recipe for Black Coffee is
as follows: "Take six scant tablespoonfuls of coffee beans and grind
them in a mill. Have a well cleaned French coffee pot; put the coffee
on the filter with the small strainer over, then pour on a pint and a
half of boiling water, little by little, recollecting at the same time
that too much care cannot be taken to have the water boiling
thoroughly. When all the water is consumed, put on the cover and let
it infuse slightly, but on no account must it boil. Serve in six
after-dinner cups. Coffee should never be prepared more than five
minutes before the time to serve."
BREAD
STEAMED BROWN BREAD. (A LA OAKLAND FARM.)
From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive
Committee, and Lady Manager.
_It gives me great pleasure to send you an excellent recipe for
steamed brown bread for your Colombian Autograph Cook Book.
I have great sympathy with your plan, and sincerely hope that the
ladies of our Board will respond cheerfully to your requests. Very
sincerely,_
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn
meal; one cupful of wheat flour; one-half cupful of New Orleans
molasses; one teaspoonful of soda. Steam three hours.
LIGHT BREAD.
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board and Lady Manager.
Take one teacup of _boiling water_; stir in corn meal to make a
stiff mush; let stand over night in moderately warm place. Then take
one cup of _fresh milk_ and one of warm water and heat together
to a simmer and add to this the prepared mush, one tablespoonful of
sugar and one teaspoonful of salt. To these ingredients add a little
flour at a time, until you make a stiff batter. Place all in a milk-
warm vessel of water, place near fire and keep warm until it rises--
about six hours. To this yeast add flour to make a stiff dough, using
one tablespoon of lard and a little salt. Keep warm till it rises and
bake about an hour and a half.
FRANKLIN GEMS.
From MRS. L. M. N. STEVENS, of Maine, Lady Manager.
Mix one-half pint of milk and one-half pint water, into which stir
Franklin flour until about as thick as pancakes. Pour into a very hot,
well buttered gem pan and bake in a quick oven.
BAKING POWDER BISCUIT.
From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board,
and Lady Manager.
To one quart of flour add two teaspoons of baking powder, one more of
salt, and a tablespoon of lard; mix with sweet milk sufficient to roll
out on board without sticking; cut with biscuit tin and bake quickly
in hot oven.
FRENCH ROLLS.
From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager
One and one-half lbs. of flour; four oz. of butter; one-half teacup of
sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs
beaten very light and added last. Set to rise and bake as other rolls.
RISEN MUFFINS.
One quart of flour; one pint of sweet milk; one cake of yeast; three
eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
salt. The yeast must be dissolved in a little of the milk. If desired
for breakfast, they must be made the night before; if for tea, set
them to rise about 11 o'clock in the morning. When well risen, put
them in the tin muffin rings that come especially for them and place
in a moderately warm position, letting them stand about an hour before
putting in to bake.
BREAKFAST ROLLS.
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.
Take one-half cake of best yeast and dissolve in half a cup of tepid
water. Pour this on some sifted flour--about half a pint in quantity--
to which must be added more tepid water (or milk, if you like) until a
thick batter is produced. Add to this batter a pinch of salt and a
little sugar. Cover well with a thick cloth and set in a warm place to
rise. In the morning add lard and enough flour to make a stiff dough.
Now make into roll shape and arrange them in a tin pan. Set the rolls
under the stove or near it until they rise again, before putting them
in the oven to bake. Rolls should be made of best flour and the batter
should be put in some earthen vessel when set to rise.
POCKET-BOOK ROLLS.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One pint milk; one-half pint boiling water; salt and flour enough to
make a sponge; one-half cake of compressed yeast. Rise for about two
hours. Then add the white of one egg (beaten); mixed butter and lard
the size of an egg; one teaspoonful sugar. Stiffen with flour; make
out into thick sheets of dough; cut out with a circular cutter; fold
one edge of the biscuit, so cut, toward the center, putting a small
piece of butter under the overlapping edge of dough. Put biscuit in
pans to rise, and when light, bake in a quick oven.
POTATO ROLLS.
From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.
One and one-half teacup of mashed white potatoes; one-half teacup of
melted lard; one and one-half teaspoon of salt; one teacup of yeast;
two eggs; one tablespoon of sugar. This is the sponge. Set to rise
about nine o'clock in the morning; when light, put in enough flour to
make a soft dough; then let it rise again; when light, roll out thick
and cut in round cakes; put in pan and lighten again; bake in quick
oven.
GRAHAM GEMS.
From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.
Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teaspoon of soda, which dissolve in buttermilk; mix with buttermilk
into a stiff batter; put into hot gem irons and bake in a quick oven.
CORN CAKE.
From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.
One pint of milk; half a pint of Indian meal; four eggs; a scant
tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the
milk boiling on the sifted meal. When cold, add the butter (melted),
the salt, the sugar, the yolks of the eggs, and, lastly, the whites,
well beaten. Bake half an hour in a hot oven. It is very nice baked in
iron or tin gem pans, the cups an inch and a half deep.--_Mrs.
Henderson's Cook Book._
BACHELORS' CORN PONE.
From MRS. MARY B. P. BLACK, of West Virginia, Alternate Lady Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs, beaten separately; tablespoonful of butter and lard
(half and half); little salt, and scant teaspoonful baking soda. Pour
the buttermilk into the sifted corn meal, stirring until smooth,
retaining a small quantity (half teacupful) of buttermilk to dissolve
soda; add yolks of eggs, well beaten; then soda, having dissolved the
same in the retained buttermilk, mixing well, while it effervesces;
then lard and butter, either melted or cut into shreds; lastly, white
of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.
CORN BREAD.
From MRS. T. J. BUTLER, of Arizona, Lady Manager.
One cup of corn meal; one half cup of sugar; one cup of sweet milk;
one and one-half spoonfuls baking powder; flour enough to make a stiff
batter. Bake in a quick oven.
CORN MEAL MUFFINS.
From MRS. PARTHENIA P. RUE, of California, Lady Manager.
One teacupful of corn meal; one and one-half teacupfuls of flour; two
teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful
of butter; one and one-half teacupfuls of milk; one egg or two yolks
of eggs.
BAKED CORN BREAD.
From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.
One teacup cream; one-quarter teaspoon soda; one cup flour; butter
size of a walnut; one cup sugar; one cup Indian meal; one egg.
Granulated meal is the best.
STEAMED BROWN BREAD.
From MRS. E. V. MCCONNELL, of North Dakota, Lady Manager.
Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
milk; two-thirds cup molasses; two teaspoons (even) soda; one
tablespoon salt. Steam constantly for three hours.
RAISED BROWN BREAD.
From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager
Three pints corn meal; two pints shorts, or coarse flour; three-
quarters cup yeast; one and one-half cups molasses; one and one-
eighth quarts warm water. Let rise until it cracks on top. Steam six
hours and bake slowly one hour. If wheat shorts cannot be procured,
use one pint rye and one and one-half pints graham flour.
BOSTON BROWN BREAD.
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board, and Lady Manager.
One pint of bread sponge; one cup of warm water; three-fourths cup of
molasses, in which is stirred one-half teaspoon of soda: one large
teaspoonful of salt. Stir in sufficient quantity of graham flour to
make a stiff batter, put in mould and let rise till quite light and
then bake in moderate oven one hour.
STRAWBERRY SHORT CAKE.
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President,
Board of Lady Managers.
Mix a dough nearly as you would for cream-tartar biscuits, only put
considerable shortening in. Roll thin; bake in a pan; when done, split
it and put the berries (mashed in sugar) between. Whipped cream over
the top makes it very nice.
STRAWBERRY SHORT CAKE.
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady
Manager-at-Large.
Hull and rinse one quart of perfectly ripe berries; put in a bowl with
one large cup of granulated sugar; cut--do not mash--with a silver
spoon and set away in the ice-box for two hours. Make a rich biscuit
dough, adding double quantity of butter; roll out one inch thick and
bake in a deep pie-plate. When done, split quickly with a silver
knife, using the knife as little as possible; spread the berries on
the lower section and cover with the upper; sift on some fine sugar
and serve immediately, as this recipe is for hot short cake.
ORANGE SHORT CAKE.
From MRS. M.D. OWINGS, of Washington, Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange, and this is, after all, a very easy
matter. To prepare the oranges, simply cut them in half, without
peeling, and take out the lobes precisely as when eating an orange
with a spoon. The shortcake is mode like very short, soft biscuit and
baked in a round tin in a quick oven. When it is done, split it,
sprinkle sugar over the prepared oranges, put a layer on the under
crust, replace the upper part, upon which put more of the prepared
oranges and serve at once with cream.
SALLY LUNN.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
One pint of milk; three eggs, well beaten; salt; one large spoon of
butter; half a teacup of yeast, and as much flour as will make a thick
batter. Pour into a cake pan and place in a warm spot to rise. Bake in
moderate oven. When done, cut with sharp knife crosswise twice,
pouring over each part drawn butter. Replacing the parts, cut then
like cake, serving at once while hot. This is a great favorite with
Southerners.
HAM TOAST.
From MRS. ROSINE RYAN, of. Texas, Lady Manager-at-Large.
_Your enterprise commends itself to every woman who has the best
interests of her sex uppermost in her thoughts.
Among the happy recollections of my childhood, luncheon Ham Toast
stands out temptingly clear. It was my mother's own, and I give it in
preference to several others that occur to me. Most cordially yours,
Boil a quarter of a pound of _lean_ ham; chop it very fine; beat
into it the yolks of three eggs, half an ounce of butter and two
tablespoonfuls of cream; add a little cayenne; stir it briskly over
the fire until it thickens; spread on hot toast; garnish with curled
parsley.
OAT MEAL
From MRS. GEORGE HUXWORTH, of Arizona, Alternate Lady Manager.
Dampen the meal, put it in a thin cloth and steam for thirty minutes.
Keeps its flavor much better than when boiled.
BREWIS.
From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.
Take half a loaf of Boston brown bread; break in small pieces; put in
an oatmeal kettle and cover with milk; boil to a smooth paste, about
the consistency of oatmeal. Eat hot, with sugar and cream. Nice
breakfast dish.
SANDWICH DRESSING.
From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.
Mix two tablespoons mustard with enough hot water to make smooth;
three tablespoons olive oil; very little red or white pepper; salt;
yolk of one egg; mix with hand and net aside to cool; warm to spread.
OYSTERS
Blue points are the only proper oysters to serve for luncheon or
dinner. They should always be served in the deep shell, and if
possible upon "oyster plates," but may be neatly served upon cracked
ice, covered with a small napkin, in soup plates. The condiments are
salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of
lemon is also properly served with each plate, but the gourmet prefers
salt, pepper, and horse radish, as the acid of lemon does violence to
the delicious flavor of the freshly-opened bivalve. Clams should be
served in precisely the same way.
BOUILLON
Bouillon is made of beef, and must be rich and nutritious. Take ten
pounds of good clear beef cut from the middle part of the round. Wipe
and cut the meat into pieces. Put this into one gallon of water and
heat slowly; skim just as the water begins to boil. When this is done
place the pot where it will simmer slowly for five or six hours. One
hour before removing add two blades of celery, ten pepper corns, six
cloves, small stick of cinnamon, and salt. Should one prefer it plain,
do not put in the spices. Strain and cool. Before using, take off all
fat. It is then ready to heat and serve in cups for luncheons and
teas.
SOUP
The foundation of all excellent soup is a stock made from beef. For a
dinner company heavy soup is not so desirable as a good, clear, rich
soup, and I add a tried recipe from "Practical Cooking and Dinner
Giving," called:
AMBER SOUP.
A large soup bone (two pounds); a chicken; a small slice of ham; a
soup bunch (or an onion, two sprigs of parsley, half a small carrot,
half a small parsnip, half a stick of celery); three cloves; pepper;
salt; a gallon of cold water; whites and shells of two eggs, and
caramel for coloring. Let the beef, chicken and ham boil slowly for
five hours, add the vegetables and cloves, to cook the last hour,
having fried the onion in a little hot fat and then in it stuck the
cloves. Strain the soup into an earthen bowl and let it remain over
night. Next day remove the cake of fat on top; take out the jelly,
avoid the settlings; and mix into it the beaten whites of the eggs
with the shells. Boil quickly for half a minute; then, removing the
kettle, skim off carefully all the scum and whites of the eggs from
the top, not stirring the soup itself. Pass through a jelly bag, when
it should be very dear. Reheat just before serving, and add then a
tablespoonful of caramel to give a rich color and flavor.
_Caramel_--Take a cup of sugar and a tablespoon of water. Put in
a porcelain kettle and stir constantly to prevent burning, until it
has a bright brown color. Then add a cup of water, pinch of salt; let
it boil a few moments longer, cool, strain, and put away in a close-
corked bottle--and it is always ready for coloring the soup.
MOCK-TURTLE SOUP.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.
This soup should be prepared the day before it is to be served up. One
calf's head, well cleaned and washed. Lay the head in the bottom of a
large pot. One onion; six cloves; ten allspice; one bunch parsley; one
carrot; salt to taste; cover with four quarts of water. Boil three
hours, or until the flesh will slip easily from the bones; take out
the head; chop the meat and tongue very fine; set aside the brains;
remove the soup from the fire; strain carefully and set away until the
next day. An hour before dinner take off all fat and set on as much of
the stock to warm as you need. When it boils drop in a few squares of
the meat you have reserved, as well as the force balls. To prepare
these, rub the yolk of three hard boiled eggs to a paste in a wooden
bowl, adding gradually the brains to moisten them; also a little
butter; mix with these two eggs, beaten light; flour your hands; make
this paste into small balls; drop them into the soup a few minutes
before removing from the fire. A tablespoonful of browned flour and
brown sugar for coloring; rub smooth with the same amount of butter;
let it boil up well; finish the seasoning by the addition of a glass
of sherry. Serve with sliced lemon.
JULIENNE SOUP.
From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of
Lady Managers.
The day before needed, put two pounds of beef cut from the lower part
of the round, into two quarts of cold water and let come slowly to the
boil, skimming carefully until perfectly clear. When this point is
reached, add a small onion, two stalks of celery, two cloves, and keep
at the boiling point for seven hours; then strain into an earthen bowl
and let cool until next day. A half hour before needed, skim off all
the fat, add pepper and salt to taste; also a half pint of mixed
vegetables which have been cooked in salted water and cut in uniform
dice shape. Let come to a boil, and serve.
NOODLE SOUP.
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
To make a good stock for noodle soup, take a small shank of beef, one
of mutton, and another of veal; have the bones cracked and boil them
together for twenty-four hours. Put with them two good sized potatoes,
a carrot, a turnip, an onion, and some celery. Salt and pepper to
taste. If liked, a bit of bay leaf may be added. When thoroughly well-
done, strain through a colander and set aside until required for use.
For the noodles, use one egg for an ordinary family, and more in
proportion to quantity required. Break the eggs into the flour, add a
little salt, and mix into a rather stiff dough. Roll very thin and cut
into fine bits. Let them dry for two hours, then drop them into the
boiling stock about ten minutes before serving.
CORN SOUP.
From MRS. M.D. THATCHER, of Colorado, Lady Manager.
One large fowl, or four pounds of veal (the knuckle or neck will do).
Put over fire in one gallon of cold water, without salt. Cover tightly
and simmer slowly, until the meat will slip from the bones, not
allowing it to boil all the strength out, as the meat can be made into
a nice dish for breakfast or luncheon, by reserving a cupful of the
liquor to put with it in a mince on toast, or a stew. Strain the soup
to remove all bones and bits of meat. Grate one dozen ears of green
corn, scraping cobs to remove the heart of the kernel (or one can, if
prepared corn be used). Add corn to soup, with salt, pepper and a
little parsley, and simmer slowly half an hour. Just before serving,
add a tablespoonful of flour, beaten very thoroughly with a tablespoon
of butter. Serve very hot.
CELERY SOUP.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Put a veal bone to boil in one quart of water. After skimming it well,
put in one pint of celery cut up very fine, two tablespoonfuls of
rice, one onion, one teaspoonful of celery salt. Let this boil till
reduced to a pint. Take out the meat and pass the soup through a
colander, mashing and extracting as much of the puree as possible,
passing the stock through it two or three times. Boil a quart of milk
separately; rub two tablespoonfuls of flour in a half a cup of butter;
add this to the boiled milk; after cooking it a few minutes, add the
milk to the celery puree and serve at once, mixing milk and puree
well.
OYSTER SOUP.
From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State
Board, and Lady Manager.
Take one hundred oysters and simmer in their liquor with allspice. As
the scum rises skim carefully. Strain off the liquor and add to it
three-quarters lb. butter and one-quarter lb. flour, rubbed to a
cream. Let this boil and carefully stir in a quart of milk, guarding
against curdling and pour over the oysters.
BISQUE OF CRAB OR CRAWFISH.
From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.
Boil one dozen crabs; pick them in flaky pieces as much as possible;
remove the meat from the claws and the fat from the back. Reserve some
of the nicest pieces and put them aside for the soup after it is done.
Boil a chicken or veal bone; put it into two quarts of cold water; let
it come to a boil and skim well, adding a cup of rice; let all boil
together until the ingredients are reduced to one quart; add an onion,
a piece of celery (or a teaspoon of celery salt); pass the stock and
rice, together with the other parts of the crab, through a sieve; mash
the chicken or veal bone well, and add some of the stock. Mash again
and scrape from the bottom of the sieve, obtaining all the puree
possible; add this to the broth, together with the meat of the crabs.
Let a pint of sweet cream come to a boil, adding it to the soup just
as it is being served; also two tablespoons of butter, celery salt and
pepper.
POTATO PUREE.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tablespoonfuls chopped celery; one quart milk; one quart
boiling water; one-half cupful sago; one-half teaspoonful pepper; one
teaspoonful salt. Wash, peel and slice potatoes, onions and celery.
Melt the butter and add it to the vegetables, stirring it for five
minutes to keep it from browning or burning. Then add the boiling
water. When the vegetables are soft, rub them through a sieve; add the
milk, and when the soup is boiling, add the sago, a little at a time,
and cook until the sago looks clear. Stir the soup well and add
seasoning the last.
ASPARAGUS SOUP.
From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.
Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper corns; a little parsley. Boil one hour and strain, then
add one pint whipped cream. After dished, season with salt to taste.
Tapioca or celery may be substituted for asparagus.
TOMATO SOUP.
From MRS. IDA M. BALL, of Delaware, Lady Manager.
One quart of canned tomatoes; one quart of boiling water; one small
onion; one carrot; celery and parsley; one teaspoonful salt. Boil
slowly for three hours and strain. Add two tablespoonfuls sugar, one
tablespoonful butter, two tablespoonfuls flour made into a paste with
water and used as thickening.
TOMATO SOUP.
From MRS. E. J. P. HOWES, of Michigan, Lady Manager.
Take one-half dozen fresh tomatoes or a pint of canned, and stew a
half hour in a pint of water; strain through a colander; put the
liquid on the fire; stir in a teaspoonful of soda; then add a pint of
heated milk; season with a little butter (a dessertspoonful); salt and
pepper to taste, and bring the whole to a boiling heat and serve hot.
GUMBO FILÉ
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut up a chicken; sprinkle with flour, and fry in the vessel in which
the gumbo is to be made. When the chicken is nearly done, chop an
onion and fry with it. Pour on this three quarts of boiling water, and
let all boil slowly till the flesh leaves the bones of the chicken.
Then add the liquor from the oysters, two tablespoonfuls of tomato
catchup, and salt and pepper to taste. Let this boil a short time;
then add one hundred oysters. Do not allow them to boil more than two
minutes. Remove the vessel from the fire, and before pouring into the
tureen, sprinkle in two tablespoonfuls of filé. Serve always with
rice.
_To Prepare Filé for Gumbo_.--Gather sassafras leaves, as late as
possible in the season, before they turn red. Dry them in the shade
and open air. When perfectly dry, pound thorn, sift the powder and
bottle it Keep tightly corked.
GUMBO SOUP.
From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.
Fry three rather thin slices of salted pork; and three large onions in
the some fat. Fry also a chicken of medium size, after which put pork,
onions, chicken and a half pound of _lean_ ham, into a dinner
kettle containing four quarts of boiling water. When the mixture
begins to boil, add one quart of gumbo, the corn cut from two ears,
three tomatoes, and two VERY small red peppers. Add boiling water as
it needs and cook slowly five or six hours, after which strain and
serve with bread "crunchers" cut in dice.
CHICKEN GUMBO WITH OYSTERS.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Take a young chicken or a half grown one; cut up; roll it in salt,
pepper and flour, and fry it a nice brown, using lard or drippings as
if for a fricassee. Cut up a quart of fresh green okra and take out
the chicken and fry the okra in the same lard. When well browned,
return the chicken to the pot and boil. Add to it a large slice of
ham--a quarter of a pound will be about right for this gumbo. Pour on
to the chicken, ham and okra half a gallon of boiling water and let it
boil down to three pints. Ten minutes before serving, pour into the
boiling soup two dozen fine oysters, with half a pint of their liquor;
let it come to a good boil and serve with well-boiled rice._--La
Cuisine Creole._
OKRA SOUP.
From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.
Two quarts of okra out very fine in three quarts of water, in which
put a large shank of beef, and boil one hour. Then skim well and add
two quarts of fresh tomatoes, strained. Boil slowly and without
ceasing for at least five hours. Season with salt to the taste when
the tomatoes are put in, and add black and cayenne pepper when ready
to serve. Keep closely covered while cooking.
BLACK BEAN SOUP.
From MRS. M. D. FOLEY, of Nevada, Lady Manager.
Soak one coffee cup black turtle beans over night in cold water. Add
water enough in the morning to cook thoroughly. One hour before dinner
rub through a sieve and stir in three pints plain beef stock. Season
with salt, pepper, and a salt spoon each of cloven and allspice. Just
before serving add a wine glass of port or sherry, one small lemon
thinly sliced and one hard boiled egg chopped fine.
BEAN SOUP.
From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady Manager.
Take one can of Boston baked beans. Remove all the pork and pour over
the beans one quart of boiling water, and let it boil slowly for one
hour, adding hot water from time to time to keep up the quantity. Mash
the beans thoroughly and strain through a sieve, heat again nearly to
boiling and add one pint of hot (not boiling) cream; add pepper and
salt to taste.
SOUP REGENCY.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.
The bones and remains of cold fowls, such as turkey and chicken: or
game, such as partridges, woodcock, etc.; two carrots; two small
onions; one head of celery; one turnip; one-half tea cup pearl barley;
the yolks of three eggs, boiled hard; one-quarter pint of cream; salt
to taste, and two quarts of common stock.
_Mode_--Place the bones and remains of the fowls in the stew pan,
with the vegetables sliced; pour over the stock and simmer for two
hours; skim off all the fat and strain it Wash the barley and boil it
in two waters before adding it to the soup; finish simmering in the
soup, and when the barley is done take out half and pound the other
half with the yolks of the eggs. When well pounded, rub it through a
fine colander, add the cream and the salt, if necessary; let it boil
up once more and serve very hot, putting in the barley that was taken
out first. Time of cooking, 3-1/2 hours. Seasonable from September to
March. Sufficient for eight persons.
PEA SOUP.
From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
Cover a quart of green peas and a very small onion with hot water;
boil till soft enough to strain through a sieve. Cream two tablespoons
of butter and one of flour and add to a quart of milk and coffee cup
of cream. Boil all together and strain. Stir in whipped cream and
serve with buttered toast cut in small squares.
CLAM CHOWDER.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
To one pint of clams add one quart of milk, two onions, chopped fine,
two tablespoonfuls of butter, the yolks of two eggs rubbed in two
tablespoonfuls of flour, salt, parsley, cayenne pepper, half
teaspoonful allspice, four hard-boiled eggs sliced, and half pint
sherry wine added when served. Cut the soft part of the clams in two
pieces; mince the tough part very fine and boil it one hour in a quart
of water before adding the soft part; after the soft part has boiled
half an hour longer, add the milk, flour and other ingredients. Serve
hot.
CLAM CHOWDER.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it three pints of boiling milk and juice of one can of
clams, in which has been cooked two large potatoes, thinly sliced; a
pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth
with one tablespoon of melted butter. Stir in clams, heat well and
serve at once.
FISH
SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Skin the fish and cut flesh into filets; put the skin and bones into a
saucepan with water enough to cover them; let this boil to make the
stock for the gravy. Now wipe the filets dry and roll them up with the
skin side inward to make them stand firm; place the filets on a
buttered baking tin, first rolling them into bread crumbs. When ready
to cook, squeeze over each filet about a teaspoonful lemon juice and
put on each a piece of Maître d'Hotel butter; cover with a buttered
paper and cook about ten minutes.
_To Make Maître d'Hotel Butter_--Work one tablespoonful of butter
to a cream; squeeze in the juice of one-half a lemon; one-quarter
saltspoonful cayenne; one tablespoonful finely chopped parsley. Put
butter on ice to cool before using.
_Sauce for this Dish_--Two tablespoonfuls of butter, melted; two
tablespoonfuls of flour, stirred into the butter and cook for ten
minutes. Then put in a small pinch of cayenne pepper and a cupful of
fish stock and cook for ten minutes. Then put in juice of one-half
lemon, a tablespoonful of finely chopped parsley, and just before
serving put in two tablespoonfuls of cream.
BAKED SHAD.
From MRS. MARY R. KINDER, of Delaware, Lady Manager.
Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well
beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with
_brown gravy_, mushroom, or tomato ketchup.
CUBION.
From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.
Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a separate vessel, cut very fine and fry, one onion and
two cloves of garlic. When brown, add two tablespoonfuls of flour, one
pint of prepared tomatoes, pepper and salt to taste, a tablespoonful
of Worcestershire sauce, and half a dozen whole cloves. Let this
simmer for one-half hour, then add one-half pint of wine. Pour over
the fried fish, and serve immediately.
COD FISH BALLS.
From MRS. A. M. PALMER, of New York, Alternate Lady Manager.
One pound codfish; one and a half pound potatoes; one quarter pound
butter; two eggs. Boil the fish slowly, then pound with a potato
masher until _very_ fine; add the potatoes mashed and hot; next
add butter and one-half cup milk and the two eggs. Mix thoroughly,
form into balls, and fry in hot fat.
SALMON CROQUETTES.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
One can of salmon, minced very fine; two large Irish potatoes, boiled
and mashed; half of a small onion, chopped fine; two raw eggs; salt
and black pepper; two tablespoonfuls of Worcestershire sauce. Rub
these together until very light. Make into balls, roll in cracker dust
and fry in boiling lard.
SHELL FISH
MARYLAND TERRAPINS.
From MRS. WILLIAM REED, of Maryland, Lady Manager.
After bleeding them an hour, put them into warm water. A young one
will boil tender in half an hour. They are done when the shell is
easily removed. Be careful not to cut off the heads before boiling, as
it will make them watery. In picking them, be careful not to break the
gall or waste the liquor. The small bones are often left in the
terrapin--if they are Diamondbacks. Be careful not to break the eggs.
When picked, add the liquor, and to three medium sized terrapins,
three-fourths pound of butter, salt and pepper (cayenne) to taste. Let
them stew for a short time, but be careful not to stir them more than
is absolutely necessary. If you wish, one-half pint of good wine can
be added just before serving.
Another way to dress terrapin is to add to the liquor of three
terrapins, three-fourths pound of butter thickened with browned flour,
cayenne pepper and salt. Spices or onions are never used in Maryland
to dress terrapins.
TERRAPIN WHITE STEW.
From MRS. JAMBS R. DEANE, of California, Lady Manager.
Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint sherry or Madeira; one gill water; six hard-boiled eggs;
one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
mace and allspice to taste. Cut up the terrapin fine; put in a stew
pan with terrapin juice, water, butter, salt, pepper and spices.
Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually
with cream; add this mixture, with the wine, and the lemon cut in thin
slices, to the terrapin stew. Cut up the whites of eggs in thin rings
and, stirring, mix thoroughly, but do not let it boil. To be served at
once.
WHITE STEW OF TERRAPIN.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
Cut off the heads and throw into cold water for about an hour to draw
the blood. Scald them to loosen the skin and nails; open and clean
them. Cover with water and boil, with part of an onion chopped fine,
and a sprig of parsley and thyme. When thoroughly done, remove all the
meat from the shells and bones, chop fine and return to the pot. Rub
to a cream one-quarter pound of butter and one tablespoonful of flour,
with a little of the stock, and stir in gradually, adding salt and red
pepper to taste. Just before serving put in one-half pint of cream and
one wineglass of wine to each terrapin. Slice one lemon and four hard-
boiled eggs into a tureen, pour the stew over them and serve in
terrapin dishes.
TERRAPIN CROQUETTES.
From MRS. W. W. KIMBALL, of Chicago, Lady Manager.
Take the meat of one terrapin. Chop in small pieces, add a pint of
sherry and boil ten minutes; then add a quart of cream and boil again
ten minutes; add salt, cayenne pepper, a little Worcestershire sauce
and two tablespoons of cream sauce. Beat up yolks of four eggs in
some cream butter and mix with the other. Put in tin moulds and place
on ice for six or eight hours until hard. Dip moulds in hot water to
loosen. Take out of moulds, bread as you would oysters, and fry.
DEVILED LOBSTER.
From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.
Two lobsters, each weighing about two and a half lbs.; one pint of
cream; two tablespoonfuls of butter; two of flour; one of mustard; a
speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the
lobster and with a sharp knife cut the meat rather fine. Be careful in
opening not to break the body or tail shells. Wash these shells and
wipe dry. Join them in the form of a boat, that they may hold the
prepared meat. Put the cream on to boil. Mix the butter, flour,
mustard, and pepper together and add three spoonfuls of the boiling
cream. Stir all into the remaining cream and cook two minutes. Add the
lobster, salt and pepper, and boil one minute. Fill the shells with
the mixture and place in pan. Cover with the bread crumbs and brown
for twenty minutes in a hot oven. Serve on a long narrow dish, the
body in the centre, the tails at either end. Garnish with parsley.
LOBSTER CROQUETTES.
From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.
One pint chopped lobsters; good half pint rolled crackers; one
tablespoonful butter; ten of milk; salt and pepper to taste. This
quantity is enough for twelve persons.
DEVILED CRABS.
From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.
Take butter the size of an egg; melt slowly in sauce-pan; into butter
slice fine a piece of onion size of a filbert; brown slowly. Sift into
above, tablespoonful of flour and cream carefully; heat a generous
half pint of milk and stir into butter and flour. Take No. 2 can of
deviled crabs; strain off all the liquor; season with a scant teaspoon
of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good
half teaspoon of liquor from Crosse & Blackwell's chow-chow, one
teaspoon Worcestershire sauce, tablespoonful vinegar and a half
teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and
stir into butter and milk. When cooking well, stir into it rapidly two
eggs that have been well beaten. Remove from stove and put in crab
shells with butter the size of filbert and rolled crackers on top.
Heat in quick oven and serve at once, garnished with parsley.
This recipe makes an amount sufficient for eight persons. If desired,
cracker crumbs very fine may be added to increase the quantity, just
before stirring in the eggs. The crabs may be kept three or four days
if in a cool place.
DEVILED CRABS.
From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.
Boil them, take the meat out of the bodies, and large claws; put it
into stew pan with half a pint of claret, spoonful of eschalot
vinegar, a little cayenne, some salt, piece of butter. Stew for an
hour over a gentle fire until they are almost dry. Then add small
quantity of fish stock, or gravy, a tablespoonful of essence of
anchovy, and small piece of butter rolled in flour. Serve with sippets
of fried bread around the dish.
DEVILED CRABS.
From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.
Have one large crab picked from the shell, and shred fine, and the
shell well cleansed. Heat one egg well, add one _tea_-cup sweet
cream; butter, size of an egg, melted; one sherry glass of sherry; one
large spoonful of Worcestershire sauce; mace, allspice and cloves to
taste; a good deal of cayenne and a little black pepper and salt. Stir
this all together over the fire till it boils; then pour over the crab
and mix well; fill the shell and sprinkle over the top a thick layer
of fine cracker crumbs and bits of butter. Put in a hot oven till
browned on top. Serve hot.
SOFT SHELL CRABS.
From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.
Plunge the crabs into boiling water and leave for about ten minutes.
Wash them carefully and remove the sand bags. Dry them thoroughly and
for one dozen crabs have six raw eggs, well beaten. Dip each crab into
the eggs and roll them in cracker dust seasoned with salt and black
pepper. Fry a light brown, in boiling butter or lard.
FROG LEGS.
From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.
Frog legs must be first salted and then dipped in a batter made of
cracker dust and beaten eggs. Fry them in sweet table butter until
they are a golden brown color. The batter retains their sweet juices
and they need no other condiments.
PANNÉE OYSTERS.
From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.
Drain two dozen or more oysters in a colander. Pour over them draining
from them, one quart of ice water. Put an iron skillet or frying pan
on the fire; let it get almost red hot. Then put in the oysters,
shaking and stirring them until they boil; add a little salt and
pepper, one large tablespoonful butter. The dish must be hot and the
oysters must be served _very_ hot; must not stand a minute. Soda
crackers put in the stove to get hot and brown, and the oysters poured
over them, are very nice.
CREAMED OYSTERS.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Parboil one pint of oysters in their own liquor until they are plump.
Drain thoroughly and have your cracker crumbs and white sauce ready.
Put a layer of oysters on a platter, then the white sauce over them,
and a layer of the crumbs on top. Bake about twenty minutes or until
they are brown. For this quantity of oysters use a cup of cracker or
bread crumbs and about one-third of a cup of butter, melted and
stirred into the crumbs. To make the white sauce, take two
tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls
of flour, one-half teaspoonful of salt and one-half saltspoonful of
pepper. Heat the milk. Put the butter in a granite saucepan and when
it bubbles stir in the dry flour very quickly until well mixed. Pour
on one-third of the milk, let it boil up and thicken, then add slowly
the rest of the milk. It should be free from lumps before you put in
the last of the milk. Let it boil a little, then add the pepper and
salt; also a tablespoonful of lemon juice and a little celery salt.
"LITTLE PIGS IN BLANKETS."
From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.
This amusing and appetizing dish is easily made. Take large fine
oysters and drain them well, and season with salt and pepper, and a
drop of lemon juice if desired. Cut fat bacon into very thin, even
slices, and wrap each oyster in a slice of bacon, fastening securely
with a wooden skewer--a toothpick will do. Two cloves can be inserted
at one end of the roll to simulate _ears_. Have the frying pan
very hot, and cook the little pigs until the bacon crisps. Serve
immediately upon small pieces of toast.
ESCALLOPED OYSTERS.
From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.
Spread cracker crumbs on bottom of baking dish; then place bits of
butter and a layer of oysters, which must be sprinkled with salt and
pepper. Make alternate layers of oysters, cracker crumbs, salt,
pepper, and butter until dish is full. Have crumbs on top. Now make a
small incision in center and pour in one well beaten egg, with a small
quantity of oyster liquor. Put in hot oven and brown nicely.
CREAMED SHRIMPS.
From MRS. M. D. FOLEY, of Nevada, Lady Manager.
Cover one can of shrimps with cold milk and allow to come to a boil;
then drain. Rub one tablespoonful flour with same quantity of butter
and add slowly one cup rich milk or cream at the boiling point. Season
with salt, pepper, and nutmeg, and enough tomato juice to color a
shrimp pink. Stir in the shrimps and when hot pour over small squares
of toast arranged on a warm platter. Garnish with sliced lemons.
SAUCES
SAUCE MOUSSELINE.
From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.
_I am always interested, and do my best to help anything done to
help other women.
I send you a recipe which I hope may be of service to you. It is a
delicious sauce for asparagus and is given me by the chef of Prince
Jerome Bonaparte.
Wishing you every success in your most worthy undertaking, I am,
Sincerely yours, _
Put in a sauce pan a piece of butter, melt it, add it pinch of flour;
work it together thoroughly, wet it with a little warm water, salt it,
make it boil, add the yolk of an egg; then beat up the sauce with a
little fresh butter; pass it through the finest gauze. At the minute
of serving add two spoonfuls of beaten cream, well mixed.
BOILED EGG SAUCE.
From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager.
One large tablespoonful butter; two small tablespoonfuls flour; two
eggs. Put the butter in a tin pan over boiling water; when melted,
stir in flour. When thoroughly and smoothly mixed, add enough milk to
make it the proper consistency for sauce. Boil the eggs hard, cut them
in small pieces, stir them into the sauce, and serve with fish or
boiled mutton.
TARTAR SAUCE.
From MRS. MYRA BRADWELL, of Chicago, Lady Manager.
Three eggs; four tablespoonfuls olive oil; one and one-half
teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful
salt; juice of one lemon; two tablespoonfuls of vinegar; one
tablespoonful chopped parsley. Boil two of the eggs very hard; rub the
yolks to a powder; add the raw yolk of the other egg. Stir in slowly
the oil. Chop fine the two whites of the boiled eggs; add the chopped
parsley and one small onion chopped as fine as possible.
MEATS
FILET OF BEEF.
From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager.