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



SCALLOPED POTATOES.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-
President, Board of Lady Managers.

Slice six raw potatoes as thin as wafers. This can be done with a
sharp knife, although there is a little instrument for the purpose, to
be had at the house furnishing stores, which flutes prettily as well
as slices evenly. Lay in ice water a few minutes; then put a layer in
the bottom of a pudding dish, and over this sprinkle salt and pepper
and small bits of butter; then another layer of potatoes and so on
until the dish is full. Pour over this a pint of milk, stick bits of
butter thickly over it, cover the dish, set it in the oven, bake half
an hour. Remove the cover if not sufficiently brown.


ESCALLOPED SWEET POTATOES.

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

Take large sweet potatoes; parboil them slightly and cut them in
transverse slices. Prepare a deep baking dish and cover the bottom
with a layer of slices; add a little butter, a very little sugar and
nutmeg. Strew over this a few bits of orange peel and add a little
juice of the orange. Fill the dish in like manner, finishing with fine
shred of orange peel. Bake until tender and you will have a dish to
satisfy an epicure.


POTATO PUFF. (A la Geneve)

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

Whip mashed potatoes light and soft, with milk, butter and two raw
eggs; season with pepper and salt, and beat in a few spoonfuls of
powdered cheese. Pile upon a bake-dish and brown nicely. Serve in
dish.


POTATO CROQUETTES.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Four large mealy potatoes, cold. Mash them; add two tablespoons of
fresh, melted butter, pinch of salt, a little pepper, one tablespoon
of cream. Whip it for about five minutes or until very smooth and
light. Make into forms, roll them in a beaten egg and bread crumbs.
Fry in boiling lard.


POTATOES--MASHED.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Peel potatoes thin; put into boiling water with a little salt added.
Cook until tender; drain off the water and remove the cover a few
moments to dry the potatoes; turn into an earthen dish that has been
heated, and beat up with a wire heater or silver fork, moistening the
whole with cream; or, if not available, milk with a little butter will
answer; salt to taste and mold in any desired form when it is ready to
serve. A wooden masher in apt to make it heavy, while beating will
make it light and creamy.