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




POULTRY


BOILED CHICKEN.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President
Board of Lady Managers.

Joint the chicken; cut in small pieces; remove the skin; put into
tepid water. Have ready a frying pan with hot melted butter; put the
chicken into the pan and fry to a delicate brown; then put into a
kettle, cover with water and boil very slowly for an hour. Season.
Remove chicken and thicken gravy with flour.


JAMBOLAYA. (A Spanish Creole Dish)

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

Cut up the remains of a chicken or turkey, cover with water, and stew
until the substance is extracted; then shred the meat. Wash one pound
of rice carefully and set aside. Put one tablespoon of lard into a
porcelain-lined saucepan; add a small spoon of finely chopped onion
and a tomato; then put in the shredded fowl and liquid in which it was
boiled, adding the rice, red pepper and salt; sufficient water must be
added to cover the rice, which must cook and steam until soft, but not
wet or like mush.


CHICKEN LIVERS, EN BROCHETTE, WITH BACON.

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

Take eighteen fresh chicken livers; dry well; season with pepper and
salt; cut each liver in two pieces. Prepare six slices of lean bacon,
broil one minute; cut each slice into six pieces. Take six silver
skewers; run the skewer through the centre of the piece of chicken
liver, then through a slice of bacon, until each skewer is filled with
alternate slices of chicken liver and bacon. Roll each one in olive
oil, then in bread crumbs, and broil five minutes on each side over
moderate fire. Arrange on hot dish, pour Maître d'Hotel butter over
them. Garnish with watercress and serve.


POLLO CON ARROZ.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Primeramente se pone a herbir el pollo hasta que este bien cosido y
despues so frie una poca de cobolla en manteca junto con el arroz y se
le hecha pimienta entera y se le anade el caldo, colado, en que se
cosio el pollo. Despues se anade el pollo cortado en pedazos pequeños
y se le hecha sal.


POLLO CON TOMATES.

Lomismo que con arroz, con la excepcion que en lugar de arroz se le
echan tomates.