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



DOUGHNUTS & FRITTERS


FAMOUS DOUGHNUTS

From MISS FRANCES E. WILLARD, of Illinois, Lady Manager.

_To tell you the truth, I never knew anything about cooking or had a
particle of taste for it, but I will send you the recipe for her
famous 'doughnuts,' written out by my beloved mother, and I think
about the last communication she ever prepared for the press; it was
in March of last year. There is nothing specially valuable about the
recipe except that it is good and decidedly old-fashioned. I used to
think there was nothing so toothsome as mother's 'fried cakes,' for so
we called them on the old Wisconsin farm.

Believe me, yours, with all good wishes, Frances E. Willard_


Take a little over one pint of rich, sweet milk, into which put two-
thirds of a teacup of sugar and a little salt. Sift as much flour as
you think will be required, into which mix four heaping teaspoonfuls
of best baking powder. Stir into the milk and sugar six tablespoonfuls
of very hot fresh lard, pour the mixture into the flour and make a
sponge. When cooled sufficiently to prevent cooking the egg add one
egg slightly beaten. Mix to a proper consistency, roll and cut into
rings. It is hard to give a recipe where so much depends upon the
judgment and care of the cook. Much depends upon having the lard in
which the doughnuts are fried very hot before they are put in,
otherwise they "soak up the fat" and are heavy.


RAISED DOUGHNUTS.

From MRS. ELLEN M. CHANDLER, of Vermont, Lady Manager.

One pint warmed milk, one cup sugar, one-half cup yeast, one-half
teaspoon salt; mix about 10 A.M., let rise four hours then add: One
cup sugar, two eggs, one-fourth cup lard, one-fourth cup butter. Knead
and let rise in warm place until night, then roll thin and cut out;
let rise over night in warm place and fry in the morning.


DOUGHNUTS.

From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady
Manager.

Beat well together one egg, one cup sweet milk, one cup sugar (small
cup), large teaspoonful of baking powder, sprinkle in two cups flour,
piece butter size of an egg, pinch of salt. Knead soft, cook in
skillet well filled with lard just to the boiling point; place in
dripping pan, so that they may not get soggy with the grease while
cooling off.


DOUGHNUTS. From MISS ANNIE M. MAHAN, of West Virginia, Alternate Lady
Manager.

One-half cup of butter, one cup of sour milk, one and one-half cup of
sugar, four eggs, one teaspoon soda (in milk), nutmeg, flour to make
it stiff enough to roll.


CALLAS. A CREOLE CAKE EATEN HOT WITH COFFEE.

From MRS. BELLE H. PERKINS, of Louisiana, President of State Board,
Lady Manager.

One teacup of rice well boiled and mashed, one small coffee cup of
sugar, two tablespoons yeast, three eggs and flour sufficient to make
a thick batter; beat the whole well together and fry in hot lard. Be
careful not to have the batter too thin, or it will not fry well.