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



POTTED TONGUE.

From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.

Take the remains of a cold boiled tongue, remove all the hard parts,
cut the meat into small pieces and afterwards pound it to a smooth
paste. Season with cayenne, and beat with it one-fourth of its weight
in clarified butter. Press it into small jars, cover it one-fourth
inch deep with clarified butter, melted drippings or melted suet. A
smaller proportion of butter will be required if a little of the fat
of the tongue is used instead of the lean only, but the butter must
not be entirely dispensed with. It can be seasoned by the addition of
one teaspoonful of mixed mustard, one saltspoonful of white pepper, a
pinch of cayenne, and as much grated nutmeg as will cover a three-cent
piece to each pound of tongue. Potted tongue is excellent when pounded
with its weight in well dressed cold chicken, cold veal, or partridge.
The tongue must be pounded to a perfectly smooth paste.


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.




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.




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.


TAMALES DE CHILE.

Lomismo, con la excepcion que en lugar de echarles azucar, canela y
pasas se les echa en el medio carne con chile y sal.


COQUILLES DE VOLAILLE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Boil the chicken until very tender; pull the meat from the bones in
flakes; remove all the skin and cut the meat into very small pieces.
Take one-half pint of the chicken broth, one teaspoonful of minced
onion, the same of minced parsley, two tablespoons of butter rubbed
into same quantity of flour, let this cook for a few moments and add
one-half pint of cream or rich milk. Season the meat with a little
cayenne pepper and some salt; add to this a small box of truffles, cut
fine, also a box of mushrooms thinly sliced; stir all this into the
sauce. If there should not be enough to cover the meat, add more
broth, cream, butter and pepper, little by little, until you have
enough sauce and of the right consistency. It should be as thick as
rich cream. When cold add a claret glass of sherry wine. Before taking
from the fire, add to it two more tablespoons of butter, a little at a
time, never add all at once, it may oil it. Fill the shells, sprinkle
bread crumbs on top and about twenty minutes before ready to serve
them, place in a very hot oven to brown. Must not _stand after
cooked_.


CROQUETTES.

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.


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.


A GOOD ROAST TURKEY.

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.

An ordinary turkey weighing eight to ten pounds requires at least two
hours for proper and thorough cooking. Prepare your fowl and rub dry
with a clean towel; then mix a little pepper and salt and rub both
inside and outside of the turkey before putting in the dressing. Grate
stale bread, about three cups; then add a small teaspoon of pepper and
the same amount of powdered sage or sweet marjoram, salt and a little
salt fat pork chopped very fine or a piece of butter the size of an
egg; use warm water to mix the whole to the consistency of thick
batter; beat an egg and stir into it the last thing; stuff the breast
with half of the dressing, then sew up with coarse white thread and
put the remaining dressing into the body and sew up. Take skewers of
wood or iron and pin the wings closely to the sides, then turn the
neck back and pin that firmly. One can use twine and tie them if they
haven't the skewers. Force the legs down and tie tightly to the body
before placing the turkey in the dripping pan with nearly a pint of
water. Have a brisk fire and baste the turkey at least every fifteen
minutes with these drippings. This frequent basting is of great
importance as it keeps in the juices and allows thorough cooking. Turn
the turkey two or three times during the cooking. During the last half
hour dredge with flour and butter freely. The crisp pasty look so
desirable and appetizing comes from this. Cook gizzard and liver in a
sauce pan on the stove until thoroughly tender, then chop very fine
and put them in the gravy to boil thoroughly in the dripping pan in
the gravy which is delicious, and to be served from a tureen.


DRESSING FOR TURKEY.

From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.

Bread crumbs and cold rice, equal quantities; season with pepper,
onion and salt to taste, mixing well with cup of butter and yolks of
three hard boiled eggs; dress the outside with circles of white hard
boiled eggs and sprigs of parsley or celery.


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.




GAME


WILD DUCK IN MARYLAND.

From MRS. WILLIAM REID, of Maryland, Lady Manager.

Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
After they are picked and thoroughly cleansed, roast them in a tin
kitchen before a hot fire or in a quick oven for twenty-one minutes.
They should be well browned on the outside, but the blood should run
when cut with a knife. Unless underdone the flavor of the duck is
destroyed. Fried hominy is generally served with wild duck; and fresh
celery. Currant jelly is sometimes used.


SNIPE AND WOODCOCK BROILED ON TOAST.

From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.

Prepare the birds with great care; place in baking tin and put in
oven. Pour into the tin enough water, boiling hot, to cover the bottom
of the tin or bake pan; cover the bake pan with another tin; keep them
closely covered and let them cook very steadily until tender, adding
from time to time enough boiling hot water to keep birds from burning,
or even _sticking_ to the tin. When very tender remove from the
oven and from the bake pan, carefully saving all the liquid in the
pan, which you set on top of the stove, which is the foundation and
the _flavor_ for your sauce or gravy which you make _in
this_ pan for your birds after they are broiled. Have in an earthen
dish some melted butter; dip the birds in the butter and then in
Indian or corn meal and put on the gridiron to brown and finish
cooking; keep them hot as possible until you serve. Arrange nicely
trimmed pieces of toasted bread on the heated platter, put on each
piece a bird, pour over and around the birds on the platter a sauce
which you make _in_ the bake pan in which your birds were semi-
cooked, and which you have kept on top of the range while your birds
were broiling. Pour into this pan of _liquid_ or "juice" one
teacup sweet cream, and thicken with one tablespoon butter, yolk of
one egg and two tablespoons of Indian meal; let it boil up once just
to thicken, and pour boiling hot onto the birds and toast on platter,
saving some to send in separate serving dish. If you prefer flour to
the corn meal to dip the birds in after the melted butter bath, use
flour also to thicken the sauce or gravy, which should be a brown
sauce or gravy and is generally brown enough if made in roasting pan.
A prize cook in Washington once confided to me that "a leetle last
year's spiced pickle syrup am luscious flavor for gravy of the wee
birds, robins, quail, snipe and them like." Alas! In the same moment
of flattering triumph for _me_, she added--triumphantly on
_her_ part also--"Lor, chile, I'se de only one libing dis day
dat knows nuff to use that same, sure!"


PRAIRIE CHICKEN.

From MRS. E. S. THOMSON, of Maryland, Lady Manager.

Do not wash prairie chickens. Cover this breasts with very thin slices
of bacon, or rub them well with butter; roast them before a good fire,
basting them often with butter. Cook twenty minutes, salt and pepper
them, and serve on a hot dish as soon as cooked.

_Sauce for the above_--First roll a pint of dry bread crumbs and
pass half of them through a sieve. Put a small onion into a pint of
milk and when it boils remove the onion and thicken the milk with the
half pint of sifted crumbs; take from the fire and stir in a heaping
teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a
little butter in a sautée pan, and when hot throw in the half pint of
coarser crumbs which remained in the sieve; stir them over the fire
until they assume a light brown color, taking care that they do not
burn, and stir into them a pinch of cayenne pepper. For serving, pour
over the chicken, when helped, a spoonful of the white sauce and on
this place a spoonful of the crumbs.