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



CHICKEN CROQUETTES.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Chop one-half pound chicken quite fine; add one teaspoonful salt; one
saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon
juice; one tablespoon chopped parsley and a few drops of onion juice;
moisten with the thick cream sauce.

_Thick Cream Sauce_--Melt two tablespoons butter; add two heaping
tablespoons cornstarch; one teaspoon salt and one saltspoon pepper;
add slowly one pint hot cream and beat well.


CURRY OF CHICKEN IN PUFFS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

First prepare your puffs by the following recipe. Ingredients: Two
cupfuls of milk, two of flour, two eggs and a piece of butter the size
of an egg melted; a little salt; heat the eggs separately and well;
add the milk to the yolks, then the flour and so on, the whites last;
beat all well together. They may be baked in teacups. This quantity
will make about a dozen puffs.


_Curry of Chicken_--Buy a young chicken, cut it into pieces,
leaving out all the bones; season with pepper and salt to taste; fry
them in butter until well done; cut an onion fine, which fry in the
same butter until brown; add a teacupful of clear stock, a teaspoonful
of sugar. Take about a tablespoonful of curry powder and a little
flour, mix and rub together with a little of the stock until quite
smooth; add to the sauce pan; put in the chicken and let it boil for a
few minutes; just before taking out add the juice of half a lemon.
When this is all ready proceed to fill puffs while hot and serve
immediately. Garnish puffs with parsley and serve a dish of cold slaw
with it.


PILAUF.

From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.

Select a good fat hen, one pound of bacon strip, and one dozen whole
black peppers, and boil together until quite done. Take them out of
the pot, and put into the liquid left a pint and a half of rice,
seasoned with a dessertspoonful of salt, boil twenty minutes, drain
from it any of the juice that may remain, and place the pot again on
the range, where the rice cannot burn, but where it will have the
opportunity to dry thoroughly--each grain remaining apart. Keep the
chicken hot and brown the bacon in the oven. When the rice is ready
serve in an open dish, place the chicken on the top and pour over it a
rich sauce of melted butter and hard boiled eggs chopped fine. The
bacon can be sliced very thin and served with lettuce as a course.


FRICASSEE CHICKEN.

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.

Cut the chicken in pieces and stew in as much water as will cover it.
Add a bunch of sweet herbs, white pepper and onions. When cooked, add
the yolks of six eggs, glass of white wine, chopped parsley, butter,
and tablespoonful of cream, all beaten together.