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
MACARONI--GOOD.
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Five tablespoons of grated cheese, one of flour, one of butter, one
egg, one-half cup of cream, salt and pepper; put over the fire and
stir until the cheese is dissolved. Boil one-fourth package of
macaroni in suited water about fifteen minutes, drain, cover with milk
and boil again. Stir all together and bake until brown.
RICE AS A VEGETABLE.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
Wash and pick thoroughly one quart of rice; put in pot containing two
quarts of boiling water; salt to taste; let the rice boil for fifteen
minutes; then pour off all the water that has not been absorbed by the
rice and place the pot on back of stove to steam; stir occasionally
until grains of rice separate.
CRANBERRIES.
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
After removing all soft berries, wash thoroughly; place for about two
minutes in scalding water, remove, and to every pound of fruit add
three-quarters of a pound of granulated sugar and a half pint of
water; stew together over a moderate but steady fire. Be careful to
_cover_ and _not stir_ the fruit, but shake the vessel. If
attention to these particulars be given the berries will retain their
shape to quite an extent, which materially adds to their appearance on
the table. Boil from five to seven minutes; remove from the fire; turn
into a deep dish, and set aside to cool. If strained sauce be
preferred, one and a half pounds of fruit should be stewed in one pint
of water for ten or fifteen minutes or until quite soft; then strain
through a colander or fine wire sieve; add three quarters of a pound
of sugar and return to the fire and boil three minutes, stirring
constantly; set away to cool, when it will be ready for use.
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
MACARONI--GOOD.
From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.
Five tablespoons of grated cheese, one of flour, one of butter, one
egg, one-half cup of cream, salt and pepper; put over the fire and
stir until the cheese is dissolved. Boil one-fourth package of
macaroni in suited water about fifteen minutes, drain, cover with milk
and boil again. Stir all together and bake until brown.
RICE AS A VEGETABLE.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
Wash and pick thoroughly one quart of rice; put in pot containing two
quarts of boiling water; salt to taste; let the rice boil for fifteen
minutes; then pour off all the water that has not been absorbed by the
rice and place the pot on back of stove to steam; stir occasionally
until grains of rice separate.
CRANBERRIES.
From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.
After removing all soft berries, wash thoroughly; place for about two
minutes in scalding water, remove, and to every pound of fruit add
three-quarters of a pound of granulated sugar and a half pint of
water; stew together over a moderate but steady fire. Be careful to
_cover_ and _not stir_ the fruit, but shake the vessel. If
attention to these particulars be given the berries will retain their
shape to quite an extent, which materially adds to their appearance on
the table. Boil from five to seven minutes; remove from the fire; turn
into a deep dish, and set aside to cool. If strained sauce be
preferred, one and a half pounds of fruit should be stewed in one pint
of water for ten or fifteen minutes or until quite soft; then strain
through a colander or fine wire sieve; add three quarters of a pound
of sugar and return to the fire and boil three minutes, stirring
constantly; set away to cool, when it will be ready for use.
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