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


HOW TO COOK CHESTNUTS.

From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.

Two quarts of water to one quart of fresh chestnuts. If dried they
should be soaked several hours in cold water. Boil from three-
quarters to one hour. Abut five minutes before they are done add a
handful of salt. Peel and skin, serve hot, browned in butter, or cold
with salad dressing and equal parts of chopped celery. When parboiled
and skinned with salt and a little pepper it makes an excellent
dressing for turkeys.