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




APPLE FRITTERS.

From MRS. M. P. HART, of Ohio, President of State Board and Lady
Manager.

Make a batter with one cup sweet milk, one teaspoonful sugar, two
eggs, whites and yolks beaten separately, two cups flour, one
teaspoonful baking powder mixed with flour. Chop some good tart
apples, mix them in the batter and fry in hot lard. Serve them with
maple syrup.


CORN FRITTERS.

From MRS. E. V. McConnell, of North Dakota, Lady Manager

Two eggs, one tablespoon of cream or sweet milk, one cup oyster
crackers rolled fine, one can or six ears of sweet corn scraped from
the cob, pepper and salt to taste. Put tablespoon butter in frying
pan, have it hot and drop in batter by spoonfuls. Fry brown and serve
hot for breakfast.


CLAM FRITTERS.

From MRS. SALLIE S. COTTEN, of North Carolina, President State Board
and Alternate Lady Manager.

Open as oysters and chop fine. Make a stiff batter of eggs and flour,
with a little black pepper. Stir into this batter the chopped clams
and a little of the clam liquor, if necessary to make the batter the
proper consistency. Fry in hot butter or lard.


WHITE CORN MEAL CAKES FOR BREAKFAST. (A RHODE ISLAND DISH.)

From MRS. SARAH S.C. ANGELL, of Michigan, Lady Manager.

One pint white corn meal, Into which you stir two saltspoonfuls salt.
Gradually moisten this with boiling water until the mixture is
somewhat thicker than hasty pudding. Stir constantly and after the
right consistency is attained, beat thoroughly for two minutes. Drop
from spoon into boiling lard and fry for five or six minutes. Serve
immediately. It is of absolute importance that the water should be
_boiling_ and _kept_ so, and therefore it is wise to bring
the mixing dish very near the stove when the teakettle is heated. The
same paste may be fried on a griddle like buckwheat cakes, but the
first method makes the crispest, nuttiest flavor. This recipe makes
bannocks enough for six people.


CORN GRIDDLE CAKES OR OLD VIRGINIA SLAP JACKS.

From MISS LILY IRENE JACKSON, of West Virginia, Lady Manager.

One or two eggs, whites beaten to a froth; one quart of sweet milk;
pinch of salt; meal enough to make a thin batter. Bake very thin on
hot griddle and serve at once. Meal must not be too finely ground or
bolted.


FRIED MUSH.

From MRS. GEORGE HOXWORTH, of Arizona, Alternate Lady Manager.

Three pints boiling water; one cup wheat flour; enough corn meal to
make stiff batter. Fry while hot in plenty of grease. Think it more
convenient than the old way and much better. A tablespoonful of sugar
added makes it brown better.


SUPERIOR WAFFLES.

From MRS. MARY B.P. BLACK, of West Virginia, Alternate Lady Manager.

One quart of buttermilk; one pint of sweet new milk; four eggs, beaten
separately; little salt; teaspoonful soda, dissolved in half teacup
sour cream or buttermilk, and enough flour to make the dough of proper
consistency. Sift your flour; begin with three pints, you may need
less or more. Add buttermilk (sour cream will do instead), then sweet
milk; then yolks of eggs, well beaten; then soda, having dissolved it
in half teacupful of buttermilk or sour cream; add more flour now,
should it be needed; lastly, whites of eggs, beaten to a stiff froth
and stirred gently into the thin dough. Let the cook be careful to
fill the iron scantily half full, to bake, as these beautiful waffles
to be crisp and tender must have ample space to rise.