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




STUFFED EGGS.

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.

Boil twelve eggs for twenty minutes; cut in halves; take out the yolks
and mash to a paste, adding one onion chopped fine, butter size of an
egg, one-half cup of milk, a little chopped parsley, with salt and
pepper to taste. Mix well; roll this paste into balls and refill the
empty halves, joining the cut eggs together again with the white of a
raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and
brown in boiling lard, same as crullers. Drain well and serve on toast
or lettuce leaves.


DEVILED EGGS FOR LUNCHEON OR PICNICS.

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

Boil any number of eggs very hard, turning over carefully in the water
several times to prevent their being unevenly cooked; put into cold
water a few moments and then take off shells; cut in halves carefully
and take out the yolks; mash these fine with a silver spoon (use a
_silver_ knife for cutting and filling) and add to them as much
good mayonnaise dressing as may be required to make a smooth paste
with which fill the empty halves; put them evenly together, fasten
with toothpicks, and wrap each egg in white tissue paper and put in
the ice chest until ready to serve.


ESCALLOPED EGGS.

From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at-
Large.

Escalloped eggs makes a savory dish and this is how to prepare them:
Put half a dozen eggs into a sauce pan of boiling water and keep the
pan where it will be hot for half an hour, but not where the water
will boil. At the end of the prescribed time lay the eggs in cold
water for five minutes, and then remove the shells. Cut the whites
into thin slices and rub the yolks through a coarse sieve. Mix both
parts lightly, and after putting the mixture into an escallop dish
pour over it a sauce made as follows: Put two tablespoonfuls of butter
into a frying pan, and when it has been melted add a heaping
tablespoonful of flour. Stir until the mixture is smooth and frothy,
then gradually add a pint of cold milk. Boil up once and season with
salt and pepper. After pouring the sauce over the eggs spread a large
cupful of grated bread crumbs on top of the dish and cook for fifteen
minutes in a hot oven. If care be taken to prevent the eggs from
boiling at any time during the thirty minutes the dish will be
delicate and digestible.


HOW TO TAKE EGG.

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

Have never seen this recipe for preparing an egg for invalids or
convalescents, so I venture to add it on account of its excellence.
Some people dislike the taste of raw egg, and would find it palatable
in other ways than beaten up with wine, or taken in a glass of
sweetened milk. Prepare a cup of coffee to the taste, with cream and
sugar, keeping it very hot until ready for the egg, which must be
beaten thoroughly in another cup, and the prepared coffee added by
degrees to the egg; drink it hot, and you will never want to take
coffee again without the addition of egg.