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


BEETS.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Boil until perfectly done; then pour melted butter, salt and pepper
over and serve hot.


PARSNIPS--STEWED.

From MRS. M. R. LEE, of Mississippi, Lady Manager.

Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pint hot water and a tablespoon butter; add the
parsnips, season with salt and pepper, cover closely and stew until
the water is cooked away, stirring occasionally to prevent burning.
When done the parsnips will be of a creamy, light brown color.


STUFFED GREEN PEPPERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Cut off the small end of the pepper; make a slit down the side; remove
all the seeds. Mince fine cold chicken, veal or shrimps, and add a
little stale bread soaked in water and well squeezed to dry it; one-
half teaspoonful minced onion; a little minced parsley, pepper, salt
and one tablespoonful butter. Put a large tablespoonful of butter in a
spider and heat the dressing for the peppers in it for a few minutes;
then stuff them, tie on the tops and the sides together also. In a
sauce pan put a heaping tablespoonful of butter; when hot add one-half
tablespoonful of flour, which brown in the butter; add a little onion
minced fine and a cup of water; put in the peppers, cover closely and
let them simmer slowly until tender; when done, add one tablespoonful
of butter, pepper and salt to taste.


CORN OYSTERS.

From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.

One teacup milk, three eggs, one pint green corn grated very fine, a
little salt and as much flour as will make a slightly stiff batter;
beat the eggs, the yolks and whites separately. To the yolks of the
eggs add the milk, corn, salt and flour; beat the whole very hard,
then stir in the whites of the eggs and the oysters; after having
dredged them in a portion of the grated corn, drop this batter, a
spoonful at a time, into hot lard and fry until done.


FRIED EGG PLANT.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Pare the egg plant and cut in very thin slices; sprinkle each slice
with salt and pepper; pile them evenly; put a tin plate over them and
on this stand a flatiron to press out the juice. Let stand one hour.
Beat an egg lightly and add to it a tablespoonful of boiling water;
dip each slice first in this and then in bread crumbs. Put three
tablespoonfuls of lard into a frying pan; when hot sauté the slices, a
few at a time; brown one side then turn and brown the other. As the
fat is consumed add more, waiting each time for it to heat before
putting in the egg plant. Drain on brown paper and serve very hot.
Tomato catsup should be served with it. (_Mrs. Rohrer's Cook
Book._)