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



SWEETBREADS


SWEET-BREAD CROQUETTES.

From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-
Large.

_It gives me great pleasure to send you the recipes you request, and
thus further, in this small way, your unique and most generous
project. The recipe for sweetbread croquettes is from Mrs. Henderson's
Practical Cooking and Dinner Giving, but as it is the best one that I
have ever tried, I send it. Cordially yours,_

Two pair of sweetbreads blanched and cut into dice. Half a box of
mushrooms also cut into dice. Make a sauce by putting into a sauce pan
one and a half ounces of butter, and when it bubbles, sprinkle in two
ounces of flour, mix the butter and flour well together and cook
thoroughly; then put in a gill of strong stock; stock for this is best
made of chicken with some pieces of beef and veal added, or a gill of
cream may be used instead of the stock. When the flour, butter and
stock are well mixed, put in the sweetbreads and mushrooms and stir
over the fire until they are thoroughly heated. Now take them off the
fire, add the beaten yolks of two eggs, return to the fire long enough
to set the eggs but do not allow them to boil. When cool, form into
croquettes, roll first in cracker or bread crumbs, then in egg, and
again in crumbs and fry in boiling lard.


SWEETBREADS AND OYSTERS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

Soak and blanch your sweetbreads, cut them into equal sizes and remove
the skins and little pipes. Take about three dozen fine oysters,
strain off the liquor. Put the sweetbreads into a stew pan and cover
them with the oyster liquor; add also, if you have it, three large
spoonfuls of gravy of roast veal and a quarter of a pound of fresh
butter cut into bits and each bit rolled in flour. When the
sweetbreads are done put in the oysters and let them cook for about
five minutes and take them out again; add at the last two wineglasses
of sweet cream; stir up well for a few minutes and serve in a hot
dish.


SWEETBREADS AND MUSHROOMS,

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take all the fat off sweetbreads; throw into boiling water; add one
teaspoonful of salt and let stand on fire for twenty minutes; take
from fire, remove all skin and pick to pieces. Put a tablespoonful of
butter in a pan and let melt, add tablespoonful flour and one-half
pint of cream; stir until it boils, add sweetbreads and five mushrooms
chopped fine, one-half teaspoonful of salt and a little pepper. Serve
in patties or paper cases.


SWEETBREADS EN COQUILLE.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

One pound sweetbreads. Soak them one hour in salt water; boil till
tender in salt water in which an onion has been put. One can mushrooms
("champignons") cut into small pieces, stew a bit till tender and mix
with sweetbreads after they are boiled till tender and cut into small
pieces. One pint cream, one tablespoonful butter, one tablespoonful
flour. Cream the butter, mixing with the flour till smooth; stir with
the cream, add one tablespoonful of Worcestershire sauce and stir
together over the fire until it boils, then pour it over the
sweetbreads and mushrooms. Serve in shells or cases. Can be used also
without mushrooms if desired.


SWEETBREAD PATTIES.

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Wash one pair of sweetbreads; throw them into boiling water and simmer
gently twenty minutes; then throw them into cold water to blanch and
cool. When cool pick them into small pieces, rejecting all the fine
membrane. Chop fine a half can of mushrooms. Put a large tablespoonful
of butter in a sauce pan to melt without browning; add an even
tablespoonful of flour, mix until smooth; add a half pint of cream,
stir continually until it boils; add a half teaspoonful of salt, a
dash of white pepper; the mushrooms and sweetbreads mix and stand over
boiling water for five minutes. Serve in paper cases, silver shells or
in puff-paste cases.