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




SALAD


LOBSTER SALAD.

From MRS. CHARLES PRICE, of North Carolina, Third Vice President,
Board of Lady Managers.

Lobsters are done when they assume a red color, which will only
require a few minutes hard boiling. Remove the skin and bones, pick to
pieces with a fork, marinate them, _i.e._, place in a dish and
season with salt, pepper and a little oil, plenty of vinegar and a
little onion cut up; then cover and let stand two or three hours. Cut
up hard boiled eggs for a border, line the bottom of the dish with
lettuce leaves, place the lobster on the dish in a ring. Mayonnaise
can be used if desired, but the lobster is excellent without it.


CHICKEN SALAD.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two
beets (boiled). Dressing made according to the following recipe: One
teaspoonful mixed mustard; one-half teaspoonful sugar; four
tablespoonfuls salad oil; four tablespoonfuls milk; two
tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop
by drop, to the mustard and sugar, mixing carefully; next add milk
and vinegar _very gradually_, lest the sauce curdle, and the
seasoning. Place the shredded chicken on a bed of lettuce, and pour
the dressing over it. Around the edge arrange rings of hard boiled
eggs, sliced cucumber and beet root.


SOUTHERN CHICKEN SALAD. SPLENDID--TRY IT ONCE.

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.

Cut one chicken into small pieces (not too small); boil _one_ egg
hard and pulverize the yolk (cut the white into the chicken); add the
beaten yolks of _three_ raw eggs; one-half teaspoonful each of
ground mustard, white pepper, salt, sugar and celery salt or seed,
the juice of one lemon, one tablespoonful melted butter, one
tablespoonful salad oil (some prefer all butter); beat all well
together until light and pour into one gill of boiling vinegar and let
all cook until thick as cream, stirring constantly to avoid curdling.
When _cold_ pour over your chicken, to which has been added as
much chopped celery, and salt and pepper to taste.


CHICKEN SALAD.

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

As the Irishman would say, turkey makes the best chicken salad. Boil
till well done. Use only the white meat, which cut with sharp scissors
into pieces about one-half inch square; add an equal quantity of
celery cut in same manner, sprinkling over it salt and pepper. Put in
a cold place till two hours before serving, when add the following
dressing: For one chicken take three eggs, one cup of vinegar, one cup
of sweet milk, one-half cup butter, one tablespoon made mustard, salt,
black and red pepper, beat eggs, melt butter; stir all together over a
slow fire till it thickens; when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each
putting a small quantity of the following mayonnaise dressing: The
yolks of two uncooked eggs, one tablespoon salt, beat with an
eggbeater, adding gradually pure olive oil till one pint is used. When
the mixture becomes too thick add, as required, one teaspoon of
vinegar or lemon juice. If the oil is well incorporated by thorough
beating, this dressing will keep an indefinite time.