CHAFING DISH


LOBSTER À LA NEWBURG.

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

Two good-sized boiled lobsters. Pick out all the meat and cut into
one-inch pieces. Place in a chafing dish with one ounce of butter, a
pinch of salt and a very little red pepper. Cook five minutes, then
add a wine glass of Madeira. Cook about three minutes, then add the
yolks of three eggs well beaten with half a pint of sweet cream or
milk; cook until it thickens, then serve.


OMELET.

From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.

Beat four fresh eggs slightly with two tablespoonfuls of cream; season
with pepper and salt; put a tablespoonful of butter in the chafing
dish, and when very hot pour in the egg; scrape up rapidly from all
parts of the pan the cooked egg, letting the liquid portion follow the
knife. It takes from forty to sixty seconds to cook it, then slip the
knife under the left edge and fold the omelet over quickly and
lightly. Serve on a hot dish.


WELSH RAREBIT.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take one pound of American cheese, cut up in small pieces, place in a
chafing dish and season with half a salt-spoonful of red pepper; stir
for ten minutes or until cheese is thoroughly melted; have ready six
large pieces of toast on a very hot dish; cover each slice with the
melted cheese; serve very hot as a relish.


SHRIMP À LA NEWBURG

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

One tablespoon butter; when hot add one tablespoon flour, four
tablespoons cream stirred together; yolks of two eggs, add salt, red
pepper and mace; bring to a scalding point, add shrimps and four
tablespoons of sherry; serve at once.


CHICKEN WITH CURRIE.

From MRS. I. L. REQUA, of California, Alternate Lady Manager.

Mix half a teacupful of butter and two tablespoonfuls of currie powder
thoroughly together and put into the chafing dish with one small onion
cut fine; stew together four minutes and then add half a teacupful of
stock or broth, half teacupful milk, salt and pepper to taste; when
this has become smooth add the chicken and stir constantly in the
sauce, stewing nine minutes; serve with rice croquettes.


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