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


BAKED TOMATOES.

From MRS. GOVERNOR RICKARDS, of Montana, President State Board and
Lady Manager.

Select large-sized, smooth and round tomatoes. Cut from the stem end a
slice and lay aside. Scoop all the inside of tomato out, being careful
not to break through; add half as much cracker or bread crumbs; season
highly with salt and pepper; add plenty of butter, a dash or two of
cayenne; put on the stove and cook for ten minutes. Now fill the
hollow tomatoes with this dressing; when full, add four or six whole
cloves, putting them on top of the dressing; either pile up high or
make level and put on the sliced top. Place tomatoes in a large baking
pan, with a little hot water to prevent sticking. Bake fifteen
minutes.


BAKED TOMATOES.

From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.

Select smooth, medium-sized tomatoes; make a small aperture at the
stalk end; remove the pulp and seeds with a spoon and put into a sieve
to drain. Chop equal parts of cold chicken and veal and one green
pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of
butter, pepper, salt, sage and a suspicion of onion; mix well
together; moisten with some of the juice; fill the tomatoes; bake half
an hour in a moderate oven. Serve each tomato on a lettuce leaf. This
makes a pretty as well as a savory entrée.


STEWED TOMATOES.

From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.

Take one quart of firm ripe tomatoes; stew one hour and a half over an
even fire and stir frequently to prevent scorching; then add half a
cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch
of cayenne pepper, a heaping tablespoonful of good butter and half a
cup of sweet cream. Boil together twenty minutes and serve hot.