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




EGGS


PLAIN OMELET WITH EIGHT EGGS.

From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.

Beat separately and very lightly the whites and yolks of eight eggs.
To one tablespoon of flour add one-half teaspoon of baking powder and
one-half cup of sweet milk. Add the beaten yolks and lastly the beaten
whites of the eggs. Have ready a hot frying pan, with a generous
amount of melted butter, into which pour, a cupful at a time, the
mixture. As soon as it _sets_, lift carefully the one half over
upon the other, and when done remove to a hot plate and serve
immediately. This omelet is exceedingly light and is sufficient for
four or five persons.


GREEN CORN OMELET.

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

Grate twelve ears of boiled corn. Beat five eggs until light and stir
into the corn; season with pepper and salt, and one tablespoon butter;
fry until brown. If fried in small cakes with a little flour and milk
stirred in to make a batter, it will be found excellent.


OMELET WITH HAM.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.

Have a teacupful of very finely minced ham prepared for use as soon as
the eggs are ready. Beat the whites of eight eggs separately and have
the yolks beaten the same length of time as the whites. We always put
the eggs in the refrigerator over night if the omelet is to be used
for breakfast, for the eggs will beat much better if thoroughly cold.
We use the same amount of flour and milk as of ham, but moisten the
flour with milk until it is of the consistency of cream, pouring in
the milk and flour with the yolks of the eggs. Add lastly the whites,
beaten stiff, alternating with the finely minced ham and whites, until
all are combined. Do not stir around in one direction, but lift the
yellow mixture up through and into the white. Get it into the oven as
soon as possible, which must be blazing hot. If baked in a bread tin
it will usually rise to double the amount. If you prefer baking on the
top of a stove, have your frying pan hot, with plenty of butter, and
turn the omelet as soon as the edges are cooked. Great care must be
taken not to have the pan keep too hot after the cooking begins, for
nothing burns so quickly as egg, and if scorched the delicate flavor
is lost. Plain flour can be used with the proper proportions of baking
powder.

Omelet must be eaten directly after it comes from the fire to be
tasted at its best. A little chopped parsley may be added as a
flavoring, but it need not he chopped so finely as the ham.


OMELET--PLAIN.

From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.

Four eggs, well beaten; four tablespoons milk; two tablespoons melted
butter. Bake in a quick oven, in buttered round jelly tins, and when
browned, turn half over and send to the table hot.