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



MUTTON CHOPS.

From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and
Alternate Lady Manager.

Sprinkle the chops with salt, pepper and flour; put them in the double
broiler; broil over or before the fire for eight minutes. Serve on a
_hot_ dish with butter, salt, and pepper, or tomato sauce. The
fire for chops should not be as hot as for steak. Chops can be
seasoned with salt and pepper, wrapped in buttered paper, and broiled
ten minutes over a hot fire.


ROAST LAMB.

From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.

Brush three ounces of melted butter over the inner part of a well
trimmed quarter of lamb, and strew thick with finely grated bread
crumbs, seasoned with salt, pepper and parsley; roll and skewer four
or five slices of bacon to the outer side; put in rather quick oven.
When thoroughly done (not over cooked) remove the bacon and baste the
meat with well beaten yolk of egg and gravy; cover thick with bread
crumbs and brown nicely. Garnish the platter on which it is served
with sprays of mint. Mint sauce should be an accompaniment. This makes
not only an attractive looking, but delicious roast of lamb.


LAMB CHOPS.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

Trim neatly and hack with sharp knife until tender; dip each piece in
beaten egg and roll in cracker crumbs; place in pan equal quantities
of butter and lard very hot; fry until nicely browned and serve with
green peas.