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


VEAL CROQUETTES.

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.

Mince cold roast or boiled veal; add one-fourth as much of minced
oysters scalded in their own liquor. Season with a dusting of red
pepper, salt, a flavor of onion (two fine cut rounds of onion is
sufficient), a tablespoonful of lemon juice. Stir this into a half
pint of drawn butter made thick with flour; mould the croquettes; roll
them in egg, then in cracker crumbs, salted and peppered; put them
where they will be cold; when chilled put them in a frying basket into
hot fat; two minutes will brown them.


VEAL CROQUETTES.

From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President
Board of Lady Managers.

Two pounds of veal, boiled until done; remove skin and hone and chop
very fine; crumb a half loaf of bread and mix with the veal broth; add
three eggs, two tablespoons of butter, salt, pepper, parsley, etc.
Then form into egg-shaped balls and fry brown in boiling lard. It is
necessary to dust the balls with cracker-dust or flour.


VEAL POT PIE

From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.

Take two pounds of veal--a rib piece is good; cut it in small pieces;
put it into a pot, having placed a small plate in the bottom to keep
the meat from burning. Put in two quarts of water, either hot or cold.
Keep it boiling for about an hour and a half. Then make a quart of
flour into biscuit dough; drop in small lumps; cover closely. Twenty
or twenty--five minutes will generally cook them. Be sure that there
is water sufficient to cover the meat entirely when the dumplings are
put in.


CASSELETTES DE VEAU.

From MRS. JAMES R. DEANE, of California, Lady Manager.

This is a very simple, attractive and palatable dish for a luncheon
table and may be used either warm or cold. Yours, cordially,
Ingredients for one dozen: One-quarter pound macaroni; one pound filet
of veal; one ounce butter; one ounce flour; one gill of white stock or
milk; three eggs; pepper; salt, and a little cayenne to taste. Chop
the veal and then pass it twice through a sausage cutter or mincing
machine. Cook the butter and flour together for about ten minutes;
then add the milk or stock; then turn on a plate to cool; then add the
minced veal; then add the seasoning; break the eggs in one by one;
stir well. Boil the macaroni in salt and water until soft; drain it
well and cut into rings about one-quarter inch long; have some small
cups shaped like egg-cups; grease the sides slightly and place in the
bottom of each cup a circular piece of cold boiled ham, fitting
closely. Then arrange the macaroni on the sides, the open part to the
side of the cup; then fill each cup with the chopped veal; cover with
a greased paper and steam for twenty minutes. If eaten warm, use any
gravy that may be used with veal. Will keep for two or three days.


VEAL FRICASSEE.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

Take a knuckle of veal; boil two hours in sufficient water to cover
it; when thoroughly cooked, remove the meat and thicken the gravy
with one tablespoonful of flour; add a little salt and one egg, well
beaten; pour over the meat and serve hot with slices of lemon.


VEAL LOAF

From MRS. WHITING S. CLARK, of Iowa, Lady Manager.

Three pounds raw veal, chopped fine; two-thirds cup butter or its
equivalent of salt pork, chopped; three eggs, well beaten with
tablespoon milk; four Boston crackers, pounded fine; two even
teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in
a loaf and bake two-hours. Baste often with butter and water.