Title: Favorite dishes
Author: Carrie V. Shuman, compiler
Author: Chicago World's Columbian Exposition, 1893 Board of Lady Managers, alternative author
Publisher: Chicago R. R. Donnelley & sons co., printers
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FAVORITE DISHES
[Illustration: An illustration of three tall, slender flowers.]
A
COLUMBIAN
AUTOGRAPH
SOVENIR
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[Illustration: The seal of the Beatrice V. Grant Stand Fast Endowment Fund.]
BEATRICE V. GRANT
MSU 1929 - 1965
PROFESSOR of FOODS & NUTRITION
COLLECTOR of RARE COOKERY BOOKS
Her private collection of rare cookery books was donated by her sister, Dr. Rhoda Grant, to the MSU Libraries, May 1984.
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FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK
OVER THREE HUNDRED AUTOGRAPH RECIPES,AND TWENTY-THREE PORTRAITS, CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERSOF THE WORLD'S COLUMBIAN EXPOSITION
Illustrated by...
MAY ROOT-KERN
MELLIE INGELS JULIAN
LOUIS BRAUNHOLD
GEORGE WHARTON EDWARDS
[Illustration: A circular crest in center of page, lower half.]
COMPILED BY
CARRIE V. SHUMAN, CHICAGO
1893
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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.
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PORTRAITS
MRS. POTTER PALMER.
MRS. ISABELLA BEECHER HOOKER.
LADY HENRY SOMERSET.
MRS. FRANCIS B. CLARKE.
MISS KATHERINE L. MINOR.
MRS. RICHARD J. OGLESBY.
MRS. JAMES P. EAGLE.
MRS. HELEN M. BARKER.
MRS. S. E. VERDENAL.
MRS. J. FRANK BALL.
MRS. WILLIAM REED.
MRS. MATILDA B. CARSE.
MRS. VIRGINIA C. MERRIDITH.
COUNTESS OF ABERDEEN.
MISS FRANCES E. WILLARD.
MRS. JOHN A. LOGAN.
MRS. RUSSELL B. HARRISON.
MRS. EDWIN C. BURLEIGH.
MRS. LAURA E. HOWEY.
MRS. SUSAN G. COOKE.
MRS. JAMES A. MULLIGAN.
MRS. CLARA L. McADOW.
MRS. RALPH TRAUTMANN.
MRS. EDWARD L. BARTLETT.
[SECOND EDITION.]
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[Illustration: The headline is illustrated with a cupid serving a cup of tea.]
[Illustration: The initial capital is illustrated with a correct tea table layout.]
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
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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 d la Russe.
[Illustration: An illustration of two elegant women drinking tea in a parlour.]
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[Illustration: The headline is illustrated with an ornate silver urn and china tea cup.]
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.
[Illustration: An illustration of a series of five fine china tea cups with the handles strung together on a ribbon.]
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[Illustration: The headline illustrated with three vases of varying shapes and sizes, and a bunch of flowers.]
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.
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[Illustration: The headline is illustrated with a parchment scroll motif.]
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.
[Illustration: An illustration of a silver coffee serving set.]
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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."
[Illustration: An illustration of a library or den, emphasizing a chair by a fireplace.]
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[Illustration: An illustration of a portrait of Mrs. Virginia C. Meredith.]
[Editorial note: For all recipes: All the contributor's names are a facsimile of the contributor's actual handwritten signatures or autographs.]
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BREAD
[Illustration: The headline is illustrated with scroll motif and a cupid.]
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 Columbian 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,
Virginia C. Meredith
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.
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 it stiff mush; let stand over night in moderately
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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.
Mrs. James P. Eagle
From MRS. L.M.N. STEVENS, of Maine, Lady ManagerMix 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.
L.M.N. Stevens
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
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with
sweet milk sufficient to roll out on board without sticking; cut with
biscuit tin and bake quickly in hot oven.
Mrs. Rollin A. Edgerton
From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady ManagerOne 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.
One quart of
flour; one pint of
sweet milk; one cake of
yeast; three
eggs; one tablespoonful 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.
Mrs. Sallie Howard Bush.
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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.
Meta Telfair McLaws
From MRS. IDA M. BALL, of Delaware, Lady ManagerOne 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
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of dough. Put biscuit in pans to rise, and when light, bake in a quick oven.
Ida M. Ball.
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.
Mrs. Theo F. Armstrong.
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.
Louise Campbell
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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.
Hattie T. Hundley
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.
Mary B.P. Black
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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.
Mrs. T.J. Butler.
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.
Parthenia P. Rue.
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.
Minna G. Hooker.
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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.
E.V. McConnell
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.
Ellen M. Chandler
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
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[Illustration: An illustration of a portrait of Mrs. James P. Eagle.]
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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.
Mrs. James P. Eagle
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.
Mrs. Edwin C. Burleigh
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
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fine sugar and serve immediately, as this recipe is for hot short cake.
Augusta Truman
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 made 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.
M.D. Owings
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
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over each part
drawn butter. Replacing the parts, cut them like cake, serving at once while hot. This is a great favorite with Southerners.
Margaret M. Ratcliffe
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,
Rosine Ryan
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.
From MRS. GEORGE HOXWORTH, 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.
Mrs. Geo Hoxworth
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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.
Frances E. Hale
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 set aside to cool; warm to spread.
Mrs. Mariam D. Cooper
[Illustration: An illustration of a bowl and a platter, with bread and a knife on the platter.]
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[Illustration: An illustration of a table set with a platter for oysters, dish and a goblet with a lid.]
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.
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[Illustration: The headline is illustrated with a tray with a series of three ornate bowls and saucers and a ribbon tied from the edge of the tray to the headline.]
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.
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Soup
[Illustration: The headline is illustrated with a smoke or scroll type motif.]
[Illustration: An illustration of a soup dish, platter and a decanter and glass.]
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:
"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 in 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 care-carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass through a jelly bag, when it
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should be very clear. 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.
Carrie V. Shuman
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
yolks of three hard boiled eggs to a past 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
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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.
Mrs. Beriah Wilkins.
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.
Susan R. Ashley
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
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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.
Frona Eunice Wait
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 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.
Mrs. M.D. Thatcher
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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.
Alice B. Cantleman
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.
Helen C. Brayton
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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.
Belle H. Perkins
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
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[Illustration: An illustration of a portrait of Mrs. Francis B. Clarke.]
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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.
Mrs. James R. Deane
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.
Laura P. Coleman
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 tablespoons
sugar, one tablespoonful
butter, two tablespoonfuls
flour made into a paste with
water and used as thickening.
Ida M. Ball.
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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.
E.J.P. Howes
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 fresh leaves the bones of the chicken. Then add the
liquor from the oysters, two tablespoonfuls of
tomato catsup, 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 sassafrass leaves, as late as possible in the season, before they turn red. Dry
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them in the shade and open air. When perfectly dry, pound them, sift the powder and bottle it. Keep tightly corked.
Anna M. Fosdick
From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.Fry three rather thin slices of
salted pork; and three large
onions in the same 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.
Virginia T. Smith
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
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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.
Alice B. Castleman
From MISS FLORIDE 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. Them 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.
Floride Cuningham
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
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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
cloves 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.
Mrs. M.D. Foley
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.
Anne B. Patrick
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.
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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, 2 1/2 hours. Seasonable from September to March. Sufficient for eight persons.
Isabella Beecher Hooker
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.
Mrs. Whiting S. Clark
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
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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.
Mrs. Charles H. Olmstead
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.
Lida M. Russell
[Illustration: An illustration of flowers in a window box.]
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>
FISH
[Illustration: The headline is illustrated with a fish and tiny chef.]
Soles or Smelts Cooked with Maî;tre 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
Maî;tre D' Hotel butter; cover with a buttered paper and cook about ten minutes.
To Make Maî;tre 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.
Mrs. James R. Deane
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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.
Mary R. Kinder
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.
Anna M. Fosdick
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
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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.
Mrs. A.M. Palmer
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.
Mrs. George W. Lamar
[Illustration: An illustration of a gravey boat, decanter, plate and utensils, with a single rose near the plate.]
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Shell Fish
[Illustration: The headline is illustrated with a small crab and several clam shells interwoven with ribbon.]
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.
Mrs. William Reed
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[Illustration: An illustration of nine terapins or turtles.]
From MRS. JAMES 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 tablespoonfuls
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
