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



PRESERVES


TOMATO CONSERVE.

From MRS. CAROLINE E. DENNIS, of New York State, Alternate Lady
Manager-at-Large.

Three pounds of sugar, to three pounds of tomatoes; add two lemons,
peeled and sliced _very_ thin; sliver the peel into smallest bits
and add, with two inches of preserved ginger root, also cut very fine.
Put tomatoes in a kettle, mash with a spoon, mix in the sugar, lemons
and ginger, and boil slowly for _three_ hours, or until the
preserve is of the consistency of marmalade. This is a new and very
choice sweetmeat; and, so far as we know, is not to be found in any
other recipe-book.


ORANGE MARMALADE. From MRS. GOVERNOR OGLESBY, of Illinois, Lady
Manager.

One dozen imperial oranges (good pulp and thick yellow skin); their
scant weight in sugar. Peel six and grate the yellow rind without the
white skin. Slice the peel from the other six into thin shreds; boil
in three waters till very tender. Chop the oranges, removing all tough
fibres and seeds; put on, with the juice that drains from the oranges,
the sugar, a little water and the drained orange peel shreds; boil
fifteen minutes, thon add the pulp and grated rind and boil twenty
minutes.


COMPOTE OF APPLES.

From MRS. HATTIE E. SLADDEN, of Oregon, Alternate Lady Manager.

Make a syrup of one quart of water and one pint of white sugar. Pare
and core (without breaking) six tart apples; stew in syrup until
tender. Remove the apples to a deep glass dish; then add to the syrup
a box of gelatine and cinnamon stick. When thoroughly dissolved, pour
over the apples, first removing the cinnamon bark.


STEAMED PEACHES.

From MRS. W. NEWTON LINCH, of Went Virginia, Lady Manager.

Place the fruit in a steamer and allow it to remain until skin can be
removed, as that from a scalded tomato. Make a strong syrup of
granulated sugar; place the peaches in the jar, pour the syrup over
them very hot and seal at once. Steamed peaches make a delightful dish
for lunch during their season. Do not make the syrup quite so strong
and allow the peaches to get very cold before serving.


QUINCE PRESERVES.

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

Pare and core the quinces. Put the parings and cores into a kettle
with sufficient water to cover them, and let them boil for a short
time. Then strain and pour the liquid over the quinces. Let the
quinces cook until they are soft before adding the sugar. The quinces
and syrup must be boiled until they become transparent and of a rich
color. The rule is one pound of sugar to a pound of fruit; a less
quantity of sugar will be sufficient if the fruit should be well
cooked and carefully sealed.


WATERMELON PRESERVES.

From MRS. H.K. INGRAM, of Florida, Alternate Lady Manager.

Take a thick rind of a ripe watermelon. Cut into small strips, or any
desirable fancy shapes; cut off all the red inside part and scrape off
all the hard outside shell. Boil the pieces in water with peach or
grape leaves and soda, in the proportion of a dozen leaves and a
teaspoonful of soda to two quarts of water. When tender, take them out
of the water and put them in cold water that has had half a large
spoonful of alum dissolved in it. They will then become brittle and
green. Let them soak in the alum water for an hour; then rinse in
clear, cold water, and boil in a syrup made of equal weight of white
sugar. Boil with them lemons cut in thin slices, allowing one lemon to
two pounds of rind. Boil fifteen or twenty minutes. When a little
cool, add a little essence of ginger, or if not the essence, boil in
the syrup with the rinds a little green or ground ginger tied in bits
of thin cloth. After three or four days pour the syrup off and boil
down to a rich syrup that will just cover the rinds, and pour it over
them scalding hot.


BLACKBERRY JAM.

From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager.

Put the fruit into a preserving kettle and boil fifteen or twenty
minutes, stirring often and skimming off any scum that may rise; then
add sugar in the proportion of three-fourths pound of sugar to one
pound of fruit. Boil thirty minutes longer, stirring continually; when
done, pour into small jars or jelly glasses.


CANNED SPICED BLACKBERRIES.

From MRS. H.J. PETO, of Arizona, Alternate Lady Manager

Wash the berries carefully and drain in a colander. For each quart of
fruit add two cups granulated sugar and one-half cup of pure cider
vinegar. Put all in a porcelain lined sauce pan, set on the stove and
scald thoroughly; then add one-half dozen cloves and one and one-half
ounces stick cinnamon for each quart of berries. While the fruit is
hot, pour into glass jars and cover at once; it will be ready for use
in three or four days. A delicious relish.


SPICED GREEN GRAPES.

From MRS. GEORGE A. MUMFORD, of Rhode Island, Alternate Lady Manager.

Five pounds green grapes (wild are best); three pounds sugar; one
pound raisins; one-half pint vinegar; one tablespoonful ground cloves;
one tablespoonful ground allspice; one tablespoonful ground cinnamon.
Stone the grapes and raisins; simmer one hour.


ORANGE JELLY.

From MRS. THERESA J. COCHRAN, of Vermont, Alternate Lady Manager.

Grate the yellow rinds of two oranges and two lemons and squeeze the
juice into a porcelain lined preserving kettle, adding the juice of
two more oranges and removing all the seeds; put in the grated rind a
quarter of a pound of sugar, or more if the fruit is sour, and a gill
of water, and boil these ingredients together until a rich syrup is
formed; meantime dissolve two ounces of gelatine in a quart of warm
water, stirring it over the fire until it is entirely dissolved; then
add the syrup, strain the jelly, and cool it in molds wet in cold
water.--_White House Cook Book._


CURRANT JELLY.

Prom MRS. M.P.H. BEESON, of Oklahoma, Lady Manager.

One-half cup sugar to one cup currant juice. Boil for fifteen minutes.
This will make a lovely jelly.


CRAB APPLE JELLY.

From MRS. GENEVIEVE M. GUTHRIE, of Oklahoma, Lady Manager.

Wash and quarter large Siberian crabs, but do not core; cover to the
depth of an inch or two with cold water and cook to a mush; pour into
a coarse cotton bag or strainer, and, when cool enough, press or
squeeze hard to extract all of the juice. Take a piece of fine Swiss
muslin or crinoline, wring out of water, spread over colander placed
over a crock, and with a cup dip the juice slowly in, allowing plenty
of time to run through; repeat this process twice, rinsing the muslin
frequently. Allow the strained juice of four lemons to a peck of
apples and three-quarters of a pound of sugar to each pint of juice.
Boil the juice from ten to twenty minutes; while boiling, sift in the
sugar slowly, stirring constantly, and boil five minutes longer. This
is generally sufficient, but it is always safer to "try it" and
ascertain whether it will jelly. This will make a clear, sparkling
jelly.--_From Practical Housekeeping Cook Book._

The jelly is excellent.