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
TOMATO SALAD.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of
one head of lettuce. Peel the tomatoes and put them on the ice until
they are very cold; make the mayonnaise and stand it on the ice until
wanted; wash and dry the lettuce. When ready to serve, cut the
tomatoes in halves, make twelve little nests with two or three salad
leaves each, arrange on the dish, place half a tomato in each nest,
put a tablespoonful of mayonnaise on each tomato and serve
immediately.
TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Rub through a coarse sieve one can of tomatoes; cover with cold water
a half box of Cox gelatine and let it stand a half hour or more; then
pour in enough hot water to thoroughly dissolve it; then mix with one
full pint of the strained tomatoes; add a little salt; pour into small
round moulds and put in a cool place to harden. Serve on lettuce
leaves with mayonnaise dressing.
CABBAGE SALAD.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one
teaspoonful of salt, one-half teaspoonful black pepper; then add three
well beaten eggs, one-half cup of vinegar, six tablespoonfuls of
cream, three of butter. Cook the same as boiled custard in a kettle of
water; when cold add the cabbage chopped fine.
FISH SALAD.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten
minutes; take out and dry thoroughly by draining on a sieve or clean
towel. Remove the head, tail and fins, and skin and bones. Shred the
fish finely and mix with one large onion, well chopped. Add mustard,
vinegar, and pepper to taste. Serve as salad, with young lettuce
leaves, and garnish with hard-boiled eggs, sliced. This is a
delightful relish with thin-sliced bread and butter, and is called
"Salmagundi."
SALAD DRESSING.
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add
one tablespoonful of mustard, two tablespoonfuls of sugar, one
teaspoonful of salt. To the beaten whites of the eggs add one cup of
cream; beat this thoroughly together, pour the yolks, mustard, sugar
and salt into this and put the dish containing it over the teakettle
when the water boils. When the mixture begins to harden around the
edge, pour in a cup of vinegar; stir it all the time it is over the
kettle. After you add the vinegar take it from the heat and set in a
dish of cold water to cool.
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
TOMATO SALAD.
From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.
Six tomatoes, one-half cup of mayonnaise dressing, the crisp part of
one head of lettuce. Peel the tomatoes and put them on the ice until
they are very cold; make the mayonnaise and stand it on the ice until
wanted; wash and dry the lettuce. When ready to serve, cut the
tomatoes in halves, make twelve little nests with two or three salad
leaves each, arrange on the dish, place half a tomato in each nest,
put a tablespoonful of mayonnaise on each tomato and serve
immediately.
TOMATO SALAD. (FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.
Rub through a coarse sieve one can of tomatoes; cover with cold water
a half box of Cox gelatine and let it stand a half hour or more; then
pour in enough hot water to thoroughly dissolve it; then mix with one
full pint of the strained tomatoes; add a little salt; pour into small
round moulds and put in a cool place to harden. Serve on lettuce
leaves with mayonnaise dressing.
CABBAGE SALAD.
From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.
Mix together one-half cup of sugar, one teaspoonful of mustard, one
teaspoonful of salt, one-half teaspoonful black pepper; then add three
well beaten eggs, one-half cup of vinegar, six tablespoonfuls of
cream, three of butter. Cook the same as boiled custard in a kettle of
water; when cold add the cabbage chopped fine.
FISH SALAD.
From MRS. MARY C. BELL, of Florida, Lady Manager.
Pour boiling water over a large mackerel and let stand for ten
minutes; take out and dry thoroughly by draining on a sieve or clean
towel. Remove the head, tail and fins, and skin and bones. Shred the
fish finely and mix with one large onion, well chopped. Add mustard,
vinegar, and pepper to taste. Serve as salad, with young lettuce
leaves, and garnish with hard-boiled eggs, sliced. This is a
delightful relish with thin-sliced bread and butter, and is called
"Salmagundi."
SALAD DRESSING.
From MISS LORAINE PEARCE BUCKLIN, of Rhode Island, Alternate Lady
Manager.
Three eggs, beat yolks and whites separately. To the beaten yolks add
one tablespoonful of mustard, two tablespoonfuls of sugar, one
teaspoonful of salt. To the beaten whites of the eggs add one cup of
cream; beat this thoroughly together, pour the yolks, mustard, sugar
and salt into this and put the dish containing it over the teakettle
when the water boils. When the mixture begins to harden around the
edge, pour in a cup of vinegar; stir it all the time it is over the
kettle. After you add the vinegar take it from the heat and set in a
dish of cold water to cool.
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