FRESH MUSHROOMS À LA CRÈME.

From MRS. FRANCIS B. CLARKE, of Minnesota, Lady Manager.

Take a pound of fresh mushrooms, the larger the more tender; peel
carefully the thin skin from the tops and wash thoroughly; then cut
into broad strips or halves, if small, and place in a sauce pan with a
pint of cream; let them boil slowly for a half to three-quarters of an
hour, until tender; then take a little flour and a tablespoonful of
butter, rub thoroughly together and mix into the cream; do not get it
too thick; add salt and pepper and serve on hot toast. This also is
very nice served in a chafing dish. Be sure to have the water in the
under pan. Serve on toast. This makes a delicious luncheon dish.


MOCK TERRAPIN.

From MRS. MARGARET BLAINE SALISBURY, of Utah, Eighth Vice-President
Board of Lady Managers.

Put in the chafing dish the dark meat of cold chicken, turkey or
grouse, cut in small dice, with half a pint of cream or stock, and
when it comes to a boil stir in the following mixture: two tablespoons
of butter rubbed into a smooth paste with a tablespoonful of flour and
the yolks of three eggs, a teaspoonful dry mustard, a little cayenne
pepper and salt, all mixed with a little cream or stock; let simmer a
few minutes (not boil) and when ready to serve stir in a large wine-
glass of Madeira.

_Wishing you the success you deserve in the accomplishment of this
laudable project, believe me, Sincerely yours_.



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