World Famous Recipes

Recipes . Recipes

Saturday, June 12, 2004

Famous People on the Web - famous people biographies - Who Was Famous and Fifty Famous People, Biographies, Obituary, Abreviations, Names, Short Stories, Biography, James Baldwin, Irwin L. Gordon, FBI, Freedom of Information Act

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Bad Car Again!
Auto Repair Consultation

By

Tommy The Auto Repair Man Sessions

Hey, Do-it-your-selfer!
Are you mechanically inclined and have some tools?

Bad Car Again Automotive Consultant

Weblogs Page

Mom's Home Cooking
Mom's home cooking includes recipes, cooking topics, information and shopping links.

Link Partners

Arizona - High Tech Directory AZ High Tech Directory Arizona Tech - Search

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Random Words - Not a dictionary. Just a bunch of - Random Words and Word Search

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Garage Storage Dealers Wanted! - Garage Storage Cabinets by SLIDE-LOK - Garage Systems Distributors Wanted! Garage Cabinets Installers wanted!

PRESS RELEASE: Slide-Lok Garage Storage Cabinets Announces Opening of Garage Cabinets Dealer and Distributor Program

PRESS RELEASE: SLIDE-LOK Garage Storage Cabinets Expands its East Coast Dealer Network with the Addition of Garage Outfitters in Massachusetts, and Completes its Dealer Network in Connecticut with the Addition of Garage Storage Solutions - SLIDE-LOK Continues Seeking Applications from Professional Garage Storage Professionals in the United States and Canada

PRESS RELEASE: SLIDE-LOK Garage Storage Cabinets Completes San Francisco Bay Area Dealer Network, and Continues Seeking Professional Garage Storage Dealers to Complete its Network in All 50 United States and Canada

Dealers and Distributors Wanted.
Become an Authorized SLIDE-LOK Dealer

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

East Valley Living in Phoenix Arizona

EV Living - Your GUIDE to the East Valley of Phoenix Arizona - Free Business, Bar, Restaurant directory, daily news, event calendar, entertainment, local weather

Quote World A World of Famous Quotes

About Each East Valley City -
E V Living - Your GUIDE to the East Valley of Phoenix Arizona -
City guide for Apache Junction, Ahwatukee Foothills, Chandler, Gilbert, Mesa, Phoenix, Scottsdale, Tempe, Carefree, Cave Creek, Fountain Hills, Gold Canyon, Guadalupe, Higley, Paradise Valley, Sun Lakes, Salt River Pima-Maricopa Indian Community, Gila River Indian Community, Fort McDowell Yavapai Nation

Arizona - High Tech Directory | AZ High Tech Directory Arizona Tech - Search

EV Living - Your GUIDE to the East Valley of Phoenix Arizona - City guide for Apache Junction, Ahwatukee Foothills, Chandler, Gilbert, Mesa, Phoenix, Scottsdale, Tempe, Carefree, Cave Creek, Fountain Hills, Gold Canyon, Guadalupe, Higley, Paradise Valley, Sun Lakes, Salt River Pima-Maricopa Indian Community, Gila River Indian Community, Fort McDowell Yavapai Nation

Search Engines - World Search News
Search Engines
Search Engine News. News about Search Engines and searching - News from the World of Search.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Friday, June 11, 2004

Famous Quotes Sites and Famous Recipes Sites

Famous Quotes and Famous Sayings Network
Famous Quotes

Bill Austin's Famous Quotes
Famous Quotes

Famous Recipes
Famous Recipes

Recipes Weblog at World Famous Recipes
Recipes on World Famous Recipes

Famous Quotes Mailing List
Famous Quotes

Famous Quotes Webring

Famous Quotes and Famous Jokes
Famous Quotes

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CONTENTS

BREAD.

Steamed Brown Bread, MRS. VIRGINIA C. MEREDITH,
Light Bread, MRS. GOVERNOR JAMES P. EAGLE,
Franklin Gems, MRS. L. M. N. STEVENS,
Baking Powder Biscuit, MRS. ROLLIN A. EDGERTON,
French Rolls, MRS. SALLIE HOWARD BUSH,
Risen Muffins, MRS. SALLIE HOWARD BUSH,
Breakfast Rolls, MISS META TELFAIR MCLAWS,
Pocket-Book Rolls, MRS. IDA M. BALL
Potato Rolls, MRS. THEO, F. ARMSTRONG,
Graham Gems, MRS. LOUISE CAMPBELL,
Corn Cake, MISS HATTIE T. HUNDLEY,
Bachelors' Corn Pone, MRS. MARY B. P. BLACK,
Corn Bread, MRS. T. J. BUTLER,
Corn Meal Muffins, MRS. PARTHENIA P. RUE,
Baked Corn Bread, MRS. MINNA G. HOOKER,
Steamed Brown Bread, MRS. B. V. MCCONNELL,
Raised Brown Bread, MRS. ELLEN M. CHANDLER,
Boston Brown Bread, MRS. GOVERNOR JAMES P. EAGLE,
Strawberry Short Cake, MRS. GOVERNOR EDWIN C. BURLEIGH
Strawberry Short Cake, MRS. AUGUSTA TRUMAN,
Orange Short Cake, MRS. M. D. OWINGS,
Sally Lunn, MRS. MARGARET M. RATCLIFFE,
Ham Toast, MRS. ROSINE RYAN,
Oat Meal, MRS. GEORGE HOXWORTH,
Brewis, MRS. FRANCIS E. HALE,
Sandwich Dressing, MRS. MARIAM D. COOPER,
Oysters,
Bouillon,

SOUP.

Amber Soup, CARRIE V. SHUMAN,
Mock-Turtle Soup, MRS. BERIAH WILKINS,
Julienne Soup, MRS. SUSAN R. ASHLEY,
Noodle Soup, MRS. FRONA EUNICE WAIT,
Corn Soup, MRS. M. D. THATCHER,
Celery Soup, MRS. ALICE B. CASTLEMAN,
Oyster Soup, MRS. HELEN C. BRAYTON,
Bisque of Crab or Crawfish, MRS. BELLE 11. PERKINS,
Potato Puree, MRS. JAMES R. DEANE,
Asparagus Soup, MRS. LAURA P. COLEMAN,
Tomato Soup, MRS. IDA M. BALL,
Tomato Soup, MRS. E. J. P. HOWES,
Gumbo File, MRS. ANNA M. FOSDICK,
Gumbo Soup, MRS. VIRGINIA T. SMITH,
Chicken Gumbo with Oysters, MRS. ALICE B. CASTLEMAN,
Okra Soup, MISS FLORIDE CUNINGHAM,
Black Bean Soup, MRS. M. D. FOLEY,
Bean Soup, MRS. ANNE B. PATRICK,
Soup Regency, MRS. ISABELLA BEECHER HOOKER,
Pea Soup, MRS. WHITING S. CLARK,
Clam Chowder, MRS. CHARLES H. OLMSTEAD,
Clam Chowder, MISS LIDA M. RUSSELL,

FISH.

Soles or Smelts Cooked MRS. JAMES R. DEANE,
with Maitre D'Hotel Sauce,
Baked Shad, MRS. MARY R. KINDER,
Cubion, MRS. ANNA M. FOSDICK,
Cod Fish Balls, MRS. A. M. PALMER,
Salmon Croquettes, MRS. GEORGE W. LAMAR,

SHELL FISH.

Maryland Terrapins, MRS. WILLIAM REED,
Terrapin White Stew, MRS. JAMES R. DEANE,
White Stew of Terrapin, MRS. GEORGE W. LAMAR,
Terrapin Croquettes, MRS. W. W. KIMBALL,
Deviled Lobster, MRS. JOSEPH C. STRAUGHAN,
Lobster Croquettes, MRS. LOUISE L. BARTON,
Deviled Crabs, MRS. CORA L. BARTLETT,
Deviled Crabs, MRS. ANNA E. M. FARNUM,
Deviled Crabs, MISS JENNIE TORREYSON,
Soft Shell Crabs MRS. GEORGE W. LAMAR
Frog Legs MRS. ELLA RAY MILLER,
Pannee Oysters, MRS. ALICE B. CASTLEMAN,
Creamed Oysters, MRS. MIRA B. F. LADD,
"Little Pigs In Blankets," MRS. ISABELLA LANING CANDEE,
Escalloped Oysters, MISS META TELFAIR MCLAWS,
Creamed Shrimps, MRS. M. D. FOLEY,

SAUCES.

Sauce Mousseline, MRS. WILSON PATTERSON,
Tartar Sauce, MRS. MYRA BRADWELL,
Boiled Egg Sauce, MRS. JAKES R. DOOLITTLE, JR.,

MEATS.

Filet of Beef, MRS. GOVERNOR OGLESBY,
Roast Beef, MRS. MATILDA B. CARSE,
Yorkshire Pudding, MRS. HARRIET A. LUCAS,
Roulards, MRS. RALPH TRAUTMANN,
Beef Loaf, MRS. CARRINGTON MASON,
Hash MRS. ANNIE L. Y. ORFF,
Mutton Chops, MISS MARY B. HANCOCK,
Roast Lamb, MRS. ROBT. B. MITCHELL,
Lamb Chops, MRS. HESTER A. HANBACK,
Potted Tongue, MRS. FRANK H. DANIELL,
Veal Croquettes, MRS. ISABELLA BEECHER HOOKER,
Veal Croquettes, MISS KATHARINE L. MINOR,
Veal Pot Pie, MISS SUSAN W. BALL,
Casselettes de Veau, MRS. JAMES R. DEANE,
Veal Fricassee, MRS. T. J. BUTLER,
Veal Loaf, MRS. WHITING S. CLARK,

SWEETBREADS.

Sweet-Bread Croquettes, MRS. SCHUYLER COLFAX,
Sweetbreads and Oysters, SENORA TERESA A. DE SYMINGTON,
Sweetbreads and Mushrooms, MRS. P. B. WINSTON,
Sweetbreads en Coquille, MISS JENNIE TORREYSON,
Sweetbread Patties, MISS WILHELMINE REITZ,

POULTRY.

Boiled Chicken, MRS. EDWIN C. BURLEIGH
Jambolaya, MISS KATHARINE L. MINOR,
Chicken Livers, en MRS. COL. JAMES A. MULLIGAN,
Brocuhette, with Bacon,
Pollo con Arroz, SENORA DON MANUEL CHAVES,
Pollo con Tomates, SENORA DON MANUEL CHAVES,
Tamales de Chile, SENORA DON MANUEL CHAVES,
Coquilles de Voloille, MISS JOSEPHINE SHAKSPEARE,
Croquettes MRS. L. C. GILLESPIE,
Chicken Croquettes, MRS. SARAH H. BIXBY,
Curry of Chicken in Puffs, SENORA TERESA A. DE SYMINGTON,
Pilauf, MISS FLORIDE CUNNINGHAM,
Fricassee Chicken, MRS. HELEN C. BRAYTON,
A Good Roast Turkey, MRS. HELEN A. PECK,
Dressing for Turkey. MRS. W. H. FELTON,
How to Cook Chestnuts, MISS ELOISE L. ROMAN,

GAME.

Wild Duck in Maryland, MRS. WILLIAM REED,
Snipe and Woodcock Broiled MRS. RUFUS S. FROST,
on Toast,
Prairie Chicken, MRS. E. S. THOMSON,

VEGETABLES.

Vegetable Oyster, MRS. GOVERNOR BAGLEY,
Cauliflower with Tartar MRS. MYRA BRADWELL,
Sauce,
Scalloped Potatoes, MRS. BERIAH WILKINS,
Escalloped Sweet Potatoes, MRS. P. B. WINSTON,
Potato Puff, MRS. H. F. BROWN,
Potato Croquettes, MRS. FRANCES P. BURROWS,
Potatoes--Mashed, MRS. E.J.P. HOWES,
Boston Baked Beans, MRS. ELIZABETH C. LANGWORTHY,
Lima Beans, MRS. MARIAM D. COOPER,
Baked Tomatoes, MRS. GOVERNOR RICKARDS,
Baked Tomatoes, MRS. AUGUSTA TRUMAN,
Stewed Tomatoes, MISS MARY H. KROUT,
Beets, MRS. GOVERNOR JOHN M. STONE,
Parsnips--Stewed, MRS. M. R. LEE,
Stuffed Green Peppers, MRS. ALICE B. CASTLEMAN,
Corn Oysters, MRS. JOHN S. BRIGGS,
Fried Egg Plant, MRS. LILY ROSECRANS TOOLE,
Macaroni--Good, MRS. SAM S. FIFIELD
Rice as a Vegetable, MRS. CHARLES H. OLMSTEAD
Cranberries, MRS. LANA A. BATES

EGGS.

Plain Omelet with MRS. L. BRACE SHATTUCK
Eight Eggs,
Green Corn Omelet, MRS. FRANCES P. BURROWS
Omelet with Ham, MRS. NAOMI T. COMPTON
Omelet--Plain, MISS MARY E. BUSSELLE
Stuffed Eggs, MRS. RALPH TRAUTMANN
Deviled Eggs for Luncheon MRS. ISABELLA LANING CANDEE
or Picnics,
Escalloped Eggs, MRS. HELEN A. PECK
How to Take Egg, MRS. NAOMI T. COMPTON

SALAD.

Lobster Salad, MRS. CHARLES PRICE
Chicken Salad, MRS. A. M. PALMER
Southern Chicken Salad, MRS. CHARLES J. MCCLUNG
Chicken Salad, MRS. MARGARET M. RATCLIFFE
Vegetable Salad, MRS. FLORENCE H. KIDDER
String Bean Salad, MRS. CAROLINE E. DENNIS
Excellent Potato Salad, MRS. GENEVIEVE M. GUTHRIE
Tomato Salad, MRS. MIRA B. F. LADD
Tomato Salad, MISS MARY CREASE SEARS
Cabbage Salad, MRS. THERESA J. COCHRAN
Fish Salad, MRS. MARY C. BELL
Salad Dressing, MISS LORAINE PEARCE BUCKLIN

DOUGHNUTS AND FRITTERS.

Famous Doughnuts, MISS FRANCES E. WILLARD
Raised Doughnuts, MRS. ELLEN M. CHANDLER
Doughnuts, MRS. LAURA E. HOWEY
Doughnuts, MISS ANNIE M. MAHAN
Callas, MRS. BELLE H. PERKINS
Apple Fritters, MRS. M. P. HART
Corn Fritters, MRS. E. V. MCCONNELL
Clam Fritters, MRS. SALLIE S. COTTEN
White Corn Meal Cakes MRS. SARAH S. C. ANGELL,
for Breakfast
Corn Griddle Cakes or Old MISS LILY IRENE JACKSON
Virginia Slap Jacks,
Fried Mush, MRS. GEORGE HOXWORTH
Superior Waffles, MRS. MARY B. P. BLACK
Mexican Enchiladas, MRS. FRANC LUSR ALBRIGHT

PRESERVES.

Tomato Conserve, MRS. CAROLINE E. DENNIS
Orange Marmalade, MRS. GOVERNOR OGLESBY
Compote of Apples, MRS. HATTIE E. SLADDEN
Steamed Peaches, MRS. W. NEWTON LINCH,
Quince Preserves, MRS. M. P. HART,
Watermelon Preserves, MRS. H. K. INGRAM,
Blackberry Jam, MRS. MARY S. MCNEAL,
Canned Spiced Blackberries, MRS. H. J. PETO,
Spiced Green Grapes, MRS. GEORGE A. MUMFORD,
Orange Jelly, MRS. THERESA J. COCHRAN,
Currant Jelly, MRS. M. P. H. BEESON,
Crab Apple Jelly, MRS. GENEVIEVE M. GUTHRIE,

PICKLES AND CATSUP.

Pickled Onions, MRS. HARRIET A. LUCAS,
Oil Pickles, MRS. IDA M. BALL,
Mixed Pickles, MRS. SAM. S. FIFIELD,
Cucumber Pickles, MRS. PARTHENIA P. RUE,
Green Cucumber Pickle, MRS. CORA PAYNE JACKSON,
Ripe Cucumber Pickle, MISS MARY ELLIOTT MCCANDLESS,
Gooseberry Catsup, MRS. AMEY M. STARKWEATHER,
Cabbage Pickle, MRS. CARRINGTON MASON,
Picalilly, MRS. ELLA KAY MILLER,
Sweet Pickled Peaches, MRS. NELLIE B. PLUMER,
Chow-Chow Pickles, MRS. H. K. INGRAM,
Mustard Chow-Chow, MRS. ALICE B. CASTLEMAN,
Chow-Chow, MISS MARY ELLIOTT MCCANDLESS,

CHEESE.

Cheese Fonda, MISS HATTIE T. HUNDLEY,
Cheese Sticks, MRS. MARGARET M. RATCLIFFE,

PIES.

Lemon Pie, MRS. L. M. N. STEVENS
Ideal Lemon Pie, MRS. IDA L. TURNER
Lemon Pie, MRS. VIRGINIA. C. MEREDITH
Lemon Pie, MISS LUCIA B. PEREA
Pumpkin Pie, MRS. FRANCES C. HOLLEY
Apple Custard Pie, MRS. ANNIE L. Y. ORFF
Cream Pie, MRS. M. K. LEE
Cream Pie, MRS. LOUISE CAMPBELL
Apple Pie, MRS. ALICE VINEYARD BROWN
Pie Crust, MRS. ANNIE L. Y. ORFF
Mince Meat, MRS. MARCIA LOUISE GOULD
Mince Meat, MRS. LAURA P. COLEMAN

PUDDING.

Graham Christmas Pudding, MRS. ROLLIN A. EDGERTON
Graham Pudding, MRS. GEORGE A. MUMFORD
Lady Ross Fig Pudding, MRS. WM. P. LYNDE
Alexandre Pudding, MRS. M. D. THATCHER
Plum Pudding, MRS. FLORENCE H. KIDDER
English Plum Pudding, MRS. PHOEBE M. HARTPENCE
English Plum Pudding, MRS. S. W. MCLAUGHLIN
Vegetable Plum Pudding, MISS MARY E. BUSSELER
Plum Pudding, MRS. HELEN C. BRAYTON
Christmas Plum Pudding, MRS. ALICE J. WHALEN
Cherry Pudding, MRS. LOUISE L. BARTON
Bread and Butter Pudding, MRS. NANCY HUSTON BANKS
Delicate Indian Pudding, MRS. S. W. MCLAUGHLIN
Baked Indian Pudding, MRS. MARIAN D. COOPER
Prune Roll, MRS. CLARK WARING
Prune Pudding, MRS. HATTIE E. SLADDEN
Prune Pudding, MRS. MARY S. MCNEAL
Prune Pudding, MRS. JOHN R. WILSON
Bread Pudding, MRS. KATE CANTHON MCDANIEL
Chocolate Pudding, MISS MARY B. HANCOCK
Danish Pudding, MISS MARY B. HANCOCK
Delicious Pudding, MRS. ELIZABETH C. LANGWORTHY
Suet Pudding, MRS. HELEN M. BARKER
Suet Pudding, MRS. LEANDER STONE
Queen Pudding, MRS. L. C. GILLESPIE
Steam Pudding, MRS. JOHN S. BRIGGS
Steam Pudding, MRS. CLARA L. MCADOW
Baked Huckleberry Pudding, MRS. NELLIE B. PLUMER
Minnie's Lemon Pudding, MRS. H. J. PETO
Cup Pudding, MRS. MARIE J. GASTON
Italian Roll, MRS. F. H. DANIELL
Chaperone Pudding, MRS. ANNIE L. Y. ORFF
Apple Pudding, MRS. IDA L. TURNER
Baked Apple Dumpling, MRS. SCHUYLER COLFAX
Foam Sauce, MRS. CARRINGTON MASON

CAKE.

Sponge Cake, MRS. ISABELLA BEECHER HOOKER
Sponge Cake, MRS. MARTHA A. GRIGGS
Sponge Cake, MRS. MARIE J. GASTON
North Dakota Sponge Cake, MRS. ALICE VINEYARD BROWN
Chaperone Sponge Cake, MRS. ANNIE L. Y. ORFF
New Engl'd Raised MISS FRANCES S. IVYS
Loaf Cake,
French Loaf Cake, MRS. MARTHA A. GRIGGS
Grandmother's Bread Cake, MRS. MARY C. BELL
Old Virginia Bread Cake, MRS. KATHERINE S. G. PAUL
Bread Cake, MRS. CLARA L. MCADOW
Corn Starch Cake, MRS. CLARA L. MCADOW
Exposition Orange Cake, MRS. S. E. VERDENAL
Orange Cake, MRS. FRANCES WELLES SHEPARD
Angel Food, MRS. MARY C. HARRISON
Angel Cake, MRS. DANIEL HALL
Sunshine Cake, MRS. DANIEL HALL
Election Cake, MRS. HELEN C. BRAYTON
Connecticut Election Cake, MRS. VIRGINIA T. SMITH
Almond Cream Cake, MRS. FLORA BEALL GINTY
Velvet Cake, MRS. SALLIE S. COTTEN
Caramel Cake, MRS. JAMES R. DOOLITTLE, JR.
A Caramel Cake, MRS. FRANC LUSE ALBRIGHT
Roll Jelly Cake, MRS. FLORA BEALL GINTY
Chocolate Cake, MRS. RALPH TRAUTMANN
Georgia's Cake, MRS. CLARE WARING
Chess Cake, MRS. CARRINGTON MASON
Fruit Cake, MRS. A. K. DELANEY,
English Fruit Cake, MRS. PHOEBE M. HARTPENCE,
Fruit Cake, MRS. M. P. H. BEESON,
Fruit Cake, MRS. HESTER A. HANBACK,
Sally White Cake, MRS. FLORENCE H. KIDDER,
Delicate Cake, MRS. JOHN A. LOGAN,
Delicate Cake, MRS. HARRIET T. UPTON,
White Cake, MRS. GOVERNOR JOHN M. STONE,
Walnut Cake, MRS. FRANCKS C. HOLLEY,
Nut Cake, MISS JOSEPHINE SHAKSPEARE,
Nut Cake, MRS. MINNA G. HOOKER,
Nut Cake, MRS. ALICE HOUGHTON,
Pecan Cake, MRS. RUSSELL B. HARRISON,
Cake Made with Cream, MRS. SARAH H. BIXBY,
Cream Frosting, MRS. MARY PAYTON,
Almond Icing, MRS. LANA A. BATES,
Soft Gingerbread, MRS. IDA M. BALL,
Columbian Ginger Cake, MRS. S. E. VERDENAL,
Gingerbread, MRS. SAM. S. FIFIELD,
Soft Gingerbread, MRS. MARY K. KINDER,
Loaf Ginger Cake, MRS. A. K. DELANEY,

COOKIES.

Hermits or Fruit Cookies, MRS. SUSAN G. COOKE,
Cookies, MISS LILY IRENE JACKSON,
"Corinita" Cookies, MISS LUCIA B. PEREA,
Cookies, MRS. ROBT. B. MITCHELL,
Ginger Cookies, MRS. CLARA I. MCADOW,
Ginger Snaps, MRS. SAM. S. FIFIELD,
French Jumbles, MRS. E, S. THOMPSON,
Sand Tarts, MISS ELOISE L. ROMAN,
Lady Fingers, MRS. M. D. OWINGS,

DESSERTS.

Pineapple Sponge, MRS. MATILDA B. CARSE,
Pineapple Soufflé, MRS. JAMES K. DEANE,
Peach Sponge, MRS. JOSEPH C. STRAUGHAN,
Hamburg Cream, MRS. IDA M. BALL,
Chocolat Moussé, MISS JOSEPHINE SHAKSPEARE,
Chocolat Soufflé, MRS. ALICE HOUGHTON,
Chocolat Meringue, MRS. KATHERINE S. G. PAUL,
Bavarian Cream, MRS. ALICE J. WHALEN,
Gelatine Cream, MISS MARY ELLIOTT MCANDLESS,
Nob Hill Pudding, MISS LIDA M. RUSSELL,
Apple Charlotte, MRS. JOHN A. LOGAN,
Charlotte de Russe, MRS. CHARLES PRICE,
Charlotte Russe, MRS. MARCIA LOUISE GOULD,
Charlotte Russe, MRS. SUSAN W. BALL,
Charlotte Russe, MRS. GEORGE W. LAMAR,
Strawberry Blanc Mange, MRS. BENEDETTE B. TOBIN,
Snow Pudding, MRS. SUSAN G. COOKK,
Wine or Gelatine Jelly, MRS. CABRINGTON MASON,
Fruit Jelly, MISS WILHELMINE REITZ,
A Dainty Dessert, MRS. SOLOMON THATCHER, JR.,
Tamales de Dolce, SEÑORA DON MANUEL CHAVES,
A Cheap Dessert, MRS. KATY CANTHON MCDANIEL,
Bananas in Jelly, MRS. GOVERNOR RICKARDS,
Almond Blanc Mange, MRS. BENEDETTE B. TOBIN,
Floating Island, MRS. ROSINE RYAN,
Boiled Custard, MRS. CHARLES I. MCCLUNG,
Snow Balls, MRS. NANCY HUSTON BANKS,
Lemon Custard, MRS. IDA M. BALL,

ICE CREAM.

Fruit Cream, MRS. H. F. BROWN,
Caramel Ice Cream, MRS. LILY ROSENCRANS TOOLE,
Tutti Frutti Ice Cream, MRS. J. MONTGOMERY SMITH,
Vanilla Ice Cream, MRS. MARY C. HARRISON,
Maraschino Ice Cream, MISS MARY ELLIOTT MCCANDLESS,

CANDY.

Chocolate Caramels, MRS. CARRINGTON MASON,
Fudges, MRS. J. MONTGOMERY SMITH,
Cream Candy, MRS. MARY PAYTON,

PUNCH.

Romaine, MRS. POTTER PALMER,
Roman Punch, MRS. JOHN R. WILSON.
Kirsch Punch, CARRIE V. SHUMAN,
Apricot Sorbet, MRS. M.D. OWINGS,
Pineapple Sherbet, MRS. GOVERNOR EDWIN C. BURLEIGH,
Orange Water Ice, MRS. THEO. F. ARMSTRONG,
Orange Frappée, MISS ANNIE M. MAHAN,

BEVERAGES.

Egg Nogg, MRS. W. W. KIMBALL,
Our Grandmother's Syllabub, MRS. SARAH S. C. ANGELL,
Claret Punch, MRS. FRONA EUNICE WAIT,
Beef Tea for Children, MRS. IDA M. BALL,

CHAFING DISH.

Lobster à la Newburg, MISS MARY CREASE SEARS,
Omelet, MRS. MARY S. LOCKWOOD,
Welsh Rarebit, MRS. COL. JAMES A. MULLIGAN,
Shrimp à la Newburg, MRS. HARRIET T. UPTON,
Chicken with Currie, MRS. I. L. REQUA,
Fresh Mushrooms à la Crème, MRS. FRANCIS B. CLARKE,
Mock Terrapin, MRS. MARGARET BLAINE SALISBURY,

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CHAFING DISH

LOBSTER À LA NEWBURG.

From MISS MARY CREASE SEARS, of Massachusetts, Alternate Lady Manager.

Two good-sized boiled lobsters. Pick out all the meat and cut into
one-inch pieces. Place in a chafing dish with one ounce of butter, a
pinch of salt and a very little red pepper. Cook five minutes, then
add a wine glass of Madeira. Cook about three minutes, then add the
yolks of three eggs well beaten with half a pint of sweet cream or
milk; cook until it thickens, then serve.

OMELET.

From MRS. MARY S. LOCKWOOD, of District of Columbia, Lady
Manager-at-Large.

Beat four fresh eggs slightly with two tablespoonfuls of cream; season
with pepper and salt; put a tablespoonful of butter in the chafing
dish, and when very hot pour in the egg; scrape up rapidly from all
parts of the pan the cooked egg, letting the liquid portion follow the
knife. It takes from forty to sixty seconds to cook it, then slip the
knife under the left edge and fold the omelet over quickly and
lightly. Serve on a hot dish.

WELSH RAREBIT.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take one pound of American cheese, cut up in small pieces, place in a
chafing dish and season with half a salt-spoonful of red pepper; stir
for ten minutes or until cheese is thoroughly melted; have ready six
large pieces of toast on a very hot dish; cover each slice with the
melted cheese; serve very hot as a relish.

SHRIMP À LA NEWBURG

From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.

One tablespoon butter; when hot add one tablespoon flour, four
tablespoons cream stirred together; yolks of two eggs, add salt, red
pepper and mace; bring to a scalding point, add shrimps and four
tablespoons of sherry; serve at once.

CHICKEN WITH CURRIE.

From MRS. I. L. REQUA, of California, Alternate Lady Manager.

Mix half a teacupful of butter and two tablespoonfuls of currie powder
thoroughly together and put into the chafing dish with one small onion
cut fine; stew together four minutes and then add half a teacupful of
stock or broth, half teacupful milk, salt and pepper to taste; when
this has become smooth add the chicken and stir constantly in the
sauce, stewing nine minutes; serve with rice croquettes.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

BEVERAGES

EGG NOGG.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

One tablespoon of sugar; the yolk of one egg beaten with sugar; beat
the white separately, stiff; add four spoons of brandy to beaten yolk;
put half the white into mixture; half a glass of cream; then put the
rest of the white on top.

OUR GRANDMOTHER'S SYLLABUB.

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

One quart rich cream, juice and peel three lemons, one pint sherry
wine, one quart pulverized sugar. Grate the lemon peels and express
the juice, add sugar and pour over these the wine; stir until sugar is
thoroughly moistened and then slowly add the cream. When mixed take
whip-dash and with a tablespoon remove the floating bubbles which rise
to the surface. Drop the contents of your spoon into lemonade or
champagne glasses, continuing thin process until all the cream is
whipped. If the mixture becomes too thick and creamy to make bubbles,
dilute it with sweet milk. This quantity will make thirty or forty
glasses or fill a four-quart glass howl. Great care must be taken not
to dip the spoon too deeply into the mixture, the froth is what is
desired.

CLARET PUNCH.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

Take half a gallon of good claret and a pint of old whisky and mix
them thoroughly; sweeten to taste by mixing the sugar with a little
water to dissolve it before it comes in contact with the alcohol. Take
a can of pineapple, or one fresh one, and chop fine, put juice and all
into the punch; set the whole mixture on ice and let it stand at least
three hours before using; serve some portion of the pineapple with
each glass.

BEEF TEA FOR CHILDREN.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

Use soup meat without bone cut into dice, and to every pound of meat
use one pint of cold water. Cut up the meat on a dish, not on a board,
as the latter absorbs the juices. Have the proper measure of water
beside you in a soup basin or bowl, and as you cut up the meat
sprinkle it moderately with salt and throw it into the cold water;
there let it remain for two hours, then put it all into a sauce pan
and set it on the fire. Watch carefully the first rising and skim and
secure this as it is the very essence of the beef; put it into a clean
bowl and let the beef go on boiling ten minutes, no longer; then pour
the extract through a sieve to the first skimmings; stir before using.
For older children than infants you may flavor with onion and a few
cloves.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

APRICOT SORBET.

From MRS. M. D. OWINGS, of Washington, Lady Manager.

Take twelve fine, sound apricots; wipe carefully, cut them in two,
remove the stones, and put them in a vessel with half a pound of
powdered sugar, mashing them thoroughly. Then take two ounces of
bitter almonds; peel and mash these while wet; add one gill of cold
water and one ounce of powdered sugar, mashing the whole together.
Place a muslin cloth over the vessel containing the mashed apricots
and through it press the almond mixture. Stir all this together for
four minutes; then add the juice of three lemons and a pint and a half
of cold water. Beat thoroughly, then strain through a fine sieve into
the freezer, and freeze as you do ice cream.

PINEAPPLE SHERBET.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice-President
Board of Lady Managers.

One quart grated pineapple, two heaping tablespoonfuls gelatine
dissolved in hot water, one quart water, one quart sugar, juice of one
large lemon, whites of two eggs well beaten put in just before
freezing.

ORANGE WATER ICE.

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.

Eight oranges, two lemons, the grated rind of two of the oranges
boiled in a little water and then strained, two tablespoonfuls of corn
starch mixed with a little cold water; then pour boiling water on the
starch; put in the juice of oranges and lemons after straining; one
and one-half pounds sugar; add enough water to make one gallon, then
freeze.

ORANGE FRAPPÉE.

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

One pint orange juice, one pint water, one pint sugar, juice of two
lemons, grated rind of two oranges, partially freeze and pack in ice
only.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

PUNCH

ROMAINE.

From MRS. POTTER PALMER, of Chicago, President Board of Lady Managers

_With best wishes for your success, I am very sincerely yours,_

Boil together one quart of water and one pint of sugar for about half
an hour; add the juice of six good sized lemons and one orange; strain
and set away to cool. Then prepare the following: Boil together one
gill of sugar and one gill of water for eighteen minutes. While the
syrup is cooking, beat the whites of four eggs very stiff, and into
these pour the hot syrup very slowly--beating all the time, and
continue to beat a few minutes after it is all in. Set this away to
cool. Place the first mixture in the freezer and freeze by turning it
all the time for twenty minutes. Then take off the cover, remove the
beater and add one gill of sherry, two tablespoonfuls Jamaica rum and
the meringue, mixing this well with a spoon into the frozen
preparation. Cover again and set away until time to serve.

Serve in punch glasses, as a course between entreés and roast.

ROMAN PUNCH.

From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.

Three pounds pulverized sugar; three quarts of water; the juice of
eight lemons. Soak two tablespoonfuls of gelatine in a little of the
water; boil all together for a moment, then cool and strain; add one-
half pint of rum and the whites of eight eggs _without beating_.
Freeze.

KIRSCH PUNCH.

Place in a vessel half a pound of powdered sugar, with one quart of
cold water; grate in the rind of a large lemon or of two smaller ones,
squeezing in the juice of three good-sized ones, or four, if small.
Beat this thoroughly for five minutes. Taste the mixture and add more
powdered sugar if desired sweeter; then strain through a sieve into
the freezer. Stir into this two gills of Kirsch. Freeze it as you
would an ice cream. Serve in twelve punch glasses.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CANDY

CHOCOLATE CARAMELS.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

One pound white sugar; one-quarter pound chocolate; four
tablespoonfuls of molasses; one cup of sweet milk, and a piece of
butter the size of a walnut. Boil until it will harden in water.
Flavor with vanilla and pour on a buttered slab.

FUDGES.

From MRS. J, MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Four cups granulated sugar; one cup cream; one cup water; one-half
cake chocolate; one-half cup butter. Cook until it just holds
together, then add two teaspoonfuls extract of vanilla and pour into
pans, not buttered. When cool enough to bear finger in, stir it until
it no longer runs. It should not grain, but be smooth. Cut into
squares.

CREAM CANDY.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

Stir into the white of one egg and one tablespoonful of water sugar
(confectioner's) enough to make into molds. Press one-half walnut on
each side and place in a dry place. Dates can he used in the same way
as the nuts.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

LEMON CUSTARD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One lemon (juice and grated rind), one cup sugar, yolks of two eggs,
one teaspoonful butter, one-half cup water, two teaspoonfuls
cornstarch, boil water and stir in above mixture.

_Icing for top_--Whites of two eggs, two tablespoonfuls of
pulverized sugar.

ICE CREAM

Fruit Cream.

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

One quart of fruit (after being put through colander); one cup of cold
water--very sweet. Add the whites of three eggs (unbeaten). Put in a
freezer and freeze as ice cream, stirring continually.

CARAMEL ICE CREAM.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Take one pint of brown sugar and _burn_ it; then add water,
making a dark brown fluid. This ought to make enough to flavor three
pints of cream. Have the cream very rich, more so than for ordinary
ice cream. Then color the cream with the caramel until it is a good
shade of brown--darker than coffee color. For this you must have your
caramel very black, as it is the quality and not the quantity of
caramel that will give the proper flavor; sweeten to taste.

TUTTI FRUTTI ICE CREAM.

From MRS. J. MONTGOMERY SMITH, of Wisconsin, Alternate Lady Manager.

Make one quart rich vanilla ice cream, and when partly frozen, add one
pound of candied fruit, either cherries, currants or citron.

VANILLA ICE CREAM.

From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.

Three quarts sweet cream; one quart powdered sugar; one pint sweet
milk (dissolve sugar in milk); two tablespoons extract vanilla. Pack
with equal quantities of cracked ice and rock salt. Turn slowly and
steadily.

MARASCHINO ICE CREAM.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

A simple rule for Maraschino ice cream calls for one quart of cream, a
large cup of granulated sugar, six egg yolks, a cup of milk, and a
tablespoonful of gelatine, which has been soaked for two hours in four
tablespoonfuls of cold water. Let the milk come to a boil and pour it
slowly over the eggs, beat them all the while to prevent their
curdling. Then add the gelatine and finally the sugar. Beat the whole
well, strain it into the cream und add four tablespoonfuls of
Maraschino. Pack the cream in a freezer and freeze like any other.
When it is of proper consistency, remove the beater, cork up the
freezer, pack in more ice and salt, cover the whole closely with thick
newspapers and let it rest for an hour or two before it is served.
This is a most delicious cream.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

WINE OR GELATINE JELLY

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

To a box of Cox or Nelson's gelatine, put a pint of cold water, the
juice of three lemons and the rind of one: let it stand one hour, then
add three pints of boiling water, one and one-half pound white sugar,
one tumbler of Madeira or sherry wine; stir all the ingredients well
together and through a jelly bag.

FRUIT JELLY

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Cover one box of gelatine with a half pint of cold water and stand it
aside for thirty minutes, then pour over it one pint of boiling water,
add one pound of sugar, juice of three lemons and two oranges, strain.
Moisten a plain mould with cold water, put in the bottom a layer of
white grapes, pour in a little of the gelatine; stand on ice until the
gelatine congeals. Now put a layer of candied cherries, then a layer
of sliced bananas, a layer of orange pulp, another layer of bananas,
then a layer of chopped almonds, another layer of grapes and so
continue until the mould is full. Pour over this the remaining
quantity of gelatine, which must be perfectly cold but not stiff;
stand away to harden. If you use wine, the gelatine may be flavored
with wine omitting the orange and lemon.

A DAINTY DESSERT.

From MRS. SOLOMON THATCHER, JR, of Illinois, Lady Manager.

Take choice Seville oranges, remove carefully about one-third of the
orange, leaving a strip one-half inch wide to form a handle. From this
improvised orange basket carefully scoop all the pulp, leaving only
the empty shell. Fill this full of Charlotte Russe. This makes a
pretty dish.

TAMALES DE DULCE.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Para hacer tamales de dulce se descojo buen mais bianco y se hace
nistamal. Despues se lava muy bien de modo que no le quede nada cal y
se muele en el metate muy remolido. Despues se bate la masa en un
cajete bien batida y sepulsa en una puca de agua hasta el ver que esta
bien alsado. Cuando la masa se sube sobre el agua ya esta de punto. Se
le echa una poca de manteca y asucar y se eus pone adatro una poca de
canela molida y pasas y se enbuelven en ojas de mais, y se amarran y
ya estan listos para ser cosidos con vapor.

A CHEAP DESSERT.

From MRS. KATE CANTHON MCDANIEL, of Texas, Lady Manager.

Beat the whites of four eggs to a stiff froth; place them carefully in
a vessel containing a pint of boiling milk; let them remain until set,
then remove carefully to a plate. Beat the four yolks and a cup of
sugar until light; stir in half cup of sweet milk, pour slowly into
the boiling milk, stirring briskly all the while; continue stirring
and let it remain on the fire long enough to thicken, taking care that
it never boils or it will be unfit for use; flavor to suit the taste.
Place slices of any cake in dessert plates; pour the custard over
them, put a spoonful of the whites on each piece of cake and a drop of
jelly in the center of the whites.

BANANAS IN JELLY.

From MRS. GOVERNOR RICHARDS, of Montana, President State Board and
Lady Manager.

Make with boiling water one quart of strong lemonade, using only the
juice of the lemons; soak one-half box of gelatine in a small cup of
cold water; stir it into the boiling lemonade and set where it will
cool but not harden. Cut three bananas in length-wise halves and lay
them in a mould wet with cold water, cover with one-half the jelly and
put the mould on ice till jelly is set, then slice three more and pour
on remainder of jelly. Serve with cream or soft custard.

Almond Blanc Mange.

From MRS. BERNADETTE B. TOBIN, of Texas, President State Board and
Lady Manager.

One quart of milk, one ounce of gelatine, three ounces almonds
blanched and pounded in a mortar with one tablespoon of rose water
added to prevent oiling; three-fourths cup sugar. Heat the milk to
boiling, having previously soaked the gelatine in a cup of it for an
hour, add gelatine when the milk is scalding hot, add the pounded
almond paste and stir all together ten minutes before putting in the
sugar. When the gelatine has dissolved remove the blanc mange from the
vessel of boiling water in which you have cooked it, and strain
through a thin muslin bag, pressing it well to get flavor of almonds--
there should be three or four bitter ones among them. Wet a mould with
cold water, put in the blanc mange and set in a cold place until firm.

FLOATING ISLAND.

From MRS. ROSINE RYAN, of Texas, Lady Manager-at-Large.

Break six eggs into a bowl, separating the whites from four with the
yolks and whites of two; make a boiled custard, say a quart of milk,
six tablespoonfuls of sugar, a flavoring of vanilla, peach or sherry
wine. Beat the whites to a stiff froth, sweetening and flavoring them
a little also. Wet a large spoon, turn it around in the beaten eggs,
take out a piece of oblong shape, and poach it in boiling milk. When
the custard is cold, pour it into a glass dish and place the poached
whites on top.

BOILED CUSTARD.

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.

Let one quart of milk come to a boil with a piece of stick cinnamon in
it. Beat six eggs (leaving out the whites of three for the float) and
one half pint of sugar very light and pour the boiling milk into them.
Wash your kettle and return all to the stove and boil until as thick
as cream (be sure and do not boil until curdled), then act aside to
cool. Beat the whites of three eggs with three tablespoonfuls of
sugar, to which you add a little acid jelly as you beat; beat until
perfectly smooth and put on the top of your custard in spoonfuls.

SNOW BALLS.

From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.

One cup white sugar, one cup thick cream, whites of five eggs, two
teaspoonfuls baking powder, flour to make a stiff batter; bake in
small custard cups.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

APPLE CHARLOTTE.

From MRS. JOHN A. LOGAN, District of Columbia, Lady Manager.

Mix one pint of stewed apples with one cup of sugar; the grilled rind
and juice of one lemon; soak one-third of a box of gelatine in one-
third of a cup of cold water twenty minutes; add one-third of a cup of
boiling water to dissolve the gelatine; when cool add it to the
apples; when beginning to stiffen add the beaten whites of three eggs;
pour into moulds lined with lady fingers; serve with soft custard
poured round the base of the charlotte.

CHARLOTTE DE RUSSE.

From MRS. CHARLES PRICE, of North Carolina, Third Vice-President Board
Lady Managers.

One pint rich cream; two eggs; one-quarter ounce of gelatine; sherry
wine. Whip cream, first sweetening with a cup of pulverized sugar,
adding enough sherry to flavor and the yolk of one egg. Whip stiff the
two whites of the eggs. Dissolve gelatine in half a cup of milk. Line
glass dish with slices of sponge cake or lady fingers. Whip all the
ingredients together and pour in dish to congeal.

CHARLOTTE RUSSE.

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.

Whip one quart of rich cream to a stiff froth and drain well on a
sieve. To one scant pint of milk add eggs beaten very light. Make very
sweet and flavor with vanilla. Cook over hot water till it is a thick
custard. Soak one full ounce of Cox's gelatine in a _little_ cold
water; warm over hot water. When the custard is _very_ cold, beat
in lightly the gelatine and the whipped cream. Line the bottom of your
mould with buttered paper, the sides with sponge cake or lady fingers,
fastened together with the white of an egg. Fill with the cream and
put in a cold place, in the summer on the ice. To turn out, dip the
mold for a moment in _hot_ water.

CHARLOTTE RUSSE.

From MRS. SUSAN W. BALL, of Indiana, Alternate Lady Manager.

One-half box gelatine, put to soak in one-half pint of milk for an
hour. Take one-half pint of milk and yolks of two eggs and make a
custard, sweeten and flavor to taste; when thick enough, stir in the
gelatine until cool. Take one quart rich cream, flavored with wine;
sweeten and whip; two dozen lady fingers, soaked in wine; line a bowl
with them. When the custard is cold, stir the cream in it, continuing
to stir until it begins to harden; then pour into bowl. If the cream
is not very rich, add the whites of two eggs.

CHARLOTTE RUSSE.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

One quart of cream; sweeten and flavor with two wine-glasses of wine
and a half teaspoonful of vanilla. Whip with an egg whip until it
becomes very thick. Put one-third of a box of gelatine (Nelson's
preferred) to soak in one pint of water. When quite soft pour off the
water and dissolve by holding over the fire and stirring carefully;
when tepid pour into the cream. Let the mixture congeal partially and
pour into a mould that has been lined with lady fingers or sponge cake
cut into strips. Put into a cold place and turn out before serving.

STRAWBERRY BLANC MANGE.

From MRS. BENEDETTE B, TOBIN, of Texas, President State Board and Lady
Manager.

Crush slightly with a silver spoon a quart (measured without their
stalks) of fresh and finely flavored strawberries; strew over them
eight ounces of powdered sugar and let them stand three or four hours,
then turn them onto a fine hair sieve reversed, and rub them through
it. Melt over a gentle fire two ounces of best gelatine in a pint of
new milk and sweeten it with four ounces of sugar; strain it through a
fine muslin bag and then mix it with a pint and a quarter of sweet
thick cream; keep stirring until nearly or quite cold, then pour it
gradually on the strawberries, whisking briskly together. Last of all
add in small portions the strained juice of a fine large lemon. Mould
blanc mange and set in a very cold place for twelve hours or more
before serving. Strawberries, one quart; sugar, eight ounces;
gelatine, two ounces; new milk, one pint; sugar, four ounces; cream,
one and one-fourth pint; juice one lemon.

SNOW PUDDING.

From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.

One-half package gelatine, three eggs, juice of one lemon, one pint of
milk, two cups sugar; soak the gelatine one hour in a teacup cold
water; to this add one pint of boiling water (at the end of hour);
stir until gelatine is thoroughly dissolved; add two-thirds of the
sugar and lemon juice; beat the whites of eggs to a stiff froth. When
the gelatine is quite cold, whip into the whites, a spoonful at a
time, for at least one hour; whip steadily, and when all is stiff,
pour into a mould previously wet with cold water; set in a cold place,
when sufficiently moulded turn into a glass dish. Make a custard of
the milk, eggs and remainder of the sugar, flavor with vanilla or
bitter almond and pour this around the base of mould before serving.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

DESSERTS CREAMS JELLIES CUSTARDS

PINEAPPLE SPONGE

From MRS. MATILDA B. CARSE, of Chicago, Lady Manager.

Soak one-half package gelatine in one-half cup water for two hours; to
a pint and a half can of pineapple add one cup of sugar and one cup of
water; simmer fifteen minutes; add the gelatine and allow to remain
over the fire until the gelatine is all melted; pour into a _tin_
basin and place in ice water; when thoroughly cold and beginning to
thicken add the juice of one lemon and the stiffly beaten whites of
four eggs; beat until it will just pour, then turn into a mould and
set in a cool place to harden. Serve next day with whipped cream,
sweetened with powdered sugar and flavored with a few drops of
vanilla.

PINEAPPLE SOUFFLÉ.

From MRS. JAMES R. DEANE, of California, Lady Manager.

Three ounces pineapple, cut in discs; three ounces sifted flour; three
ounces sugar; two ounces butter; one-half pint of milk; yolks of three
eggs; whites of four eggs. Melt butter in a stew pan, add the flour
and milk and cook well; add the sugar and pineapple; add the yolks of
eggs, one by one, and stir well; then add the whites of eggs whipped
to a stiff froth; stir these in lightly; pour into a well-greased
soufflée tin; steam one hour over water that just simmers, not
boiling. Serve with this sauce: Reduce one glass pineapple syrup about
one-half; add one ounce cube sugar and one glass sherry; color with
cochineal and pour around the pudding.

PEACH SPONGE.

From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.

One pint of canned peaches, one-half package of gelatine, the whites
of five eggs, one scant cupful of sugar, one and a half cupful of
water; soak the gelatine for two hours in half a cupful of the water;
boil the cupful of the water and sugar fifteen minutes, mash the
peaches fine, rub through a sieve and put in the syrup, cook five
minutes, stirring all the time; place the sauce pan in another of
boiling water and add the gelatine; stir for five or eight minutes to
dissolve the gelatine; then place the sauce pan in a dish of ice water
and beat the syrup until it begins to cool; add the whites of the eggs
and beat until the mixture begins to harden; pour into a mould and set
away to harden; serve with cream and sugar.

HAMBURG CREAM.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

Beat together the juice of two lemons, half pound of sifted sugar,
yolks of five eggs; put on the fire in a double boiler and let it come
to a boil; add quickly the whites of the eggs beaten stiff; stir all
well together; take immediately from the fire and serve cold in
glasses or in large dessert dish.

CHOCOLAT MOUSSÉ.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager

Four strips of chocolate; one quart of milk, six eggs, one tablespoon
of corn starch; sweeten to taste, and vanilla flavoring. Chocolate
dissolved in a little warm milk to a paste. Put milk on to boil and
stir in chocolate gradually. Set saucepan where it will cook slowly.
Beat eggs well, mix in corn starch and add to milk and chocolate. Boil
gently until smooth and thick, stirring until done. Pour into glass
dish, or custard cups. To be eaten cold with sweetened whipped cream,
heaped upon it.

CHOCOLAT SOUFFLÉ.

From MRS. ALICE HOUGHTON, of Washington, Lady Manager.

One pint milk, two tablespoons corn starch, one cup sugar, one square
grated chocolate, three eggs (yolks). Scald the milk and stir in the
corn starch wet in a little cold milk, add sugar to the chocolate and
dissolve in a little boiling water, stir into the milk und when cooked
add the beaten yolks of three eggs. Remove from the fire and flavor
with vanilla. When cold pour over the top one cup whipped cream, to
which has been added the beaten whites of three eggs.

CHOCOLAT MERINGUE.

From MRS. KATHARINE S. G. PAUL, of Virginia, Lady Manager.

One teacupful grated chocolate, one pint warm water. Boil together.
Then add one pint sweet milk and let come to a boil. Add two heaping
tablespoonfuls of corn starch, dissolved in none-half cup of milk,
sweeten to taste and when cool flavor with vanilla. Beat the whites of
two eggs and a pinch of pulverized sugar to a very light froth, and
pile on top.

BAVARIAN CREAM.

From MRS. ALICE J. WHALEN, of Utah Territory, Lady Manager.

One-half box gelatine, one-half cup cold water, one pint cream, one
pint milk, four eggs (yolks), one-half cup sugar, one-half teaspoonful
salt, one teaspoonful vanilla, one tablespoonful wine. Soak the
gelatine in cold water till soft. Chill and whip the cream till you
have three pints. Keep the whipped cream on ice, and boil the
remainder of the cream, adding enough milk to make a pint in all. Beat
the yolks of the eggs, and add the sugar and salt. Pour the boiling
milk on the eggs, and when well mixed put back in the double boiler
and cook about two minutes, or just enough to scald the egg. Stir
constantly, add the soaked gelatine, and strain at once into a pan set
in ice water. When cool, add the vanilla and wine. Stir until it
begins to harden, then stir in quickly the whipped cream, and when
nearly stiff enough to drop, pour into moulds wet in cold water.

_Chocolate Bavarian Cream_--Melt two sticks of sweetened
chocolate, and stir them into the custard before straining.

GELATINE CREAM.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

To a pint of cream add half a cupful of powdered sugar and a
teaspoonful vanilla extract; whip it to a stiff froth; dissolve a
quarter of a box of gelatine in two wine glasses of sherry heated, but
not allowed to boil; let this cool a little, then stir into the cream;
pour the whole in a mould and set it on the ice to stiffen.

NOB HILL PUDDING.

From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.

For one pint thick cream dissolve four sheets of isinglass in four
tablespoons of hot water; whip cream until thick, sweeten and flavor;
have isinglass warm enough to pour, but not too hot; stir in very fast
and put in mould to cool.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

COOKIES

HERMITS OR FRUIT COOKIES.

From MRS. SUSAN G. COOKE, of Tennessee, Secretary of the Board of Lady
Managers.

_I take pleasure in sending you the enclosed recipes. I thought if
anyone should send you a recipe for Cookies it ought to be myself. I
anticipate spending many pleasant hours in the hereafter trying the
recipes of our well known Lady Managers. With best wishes, believe me
always, Most cordially yours._

Three eggs, one and one-half cup sugar, one cup butter, one large cup
of raisins stoned and chopped, one teaspoon soda; one teaspoon cloves,
one teaspoon allspice, one teaspoon cinnamon, flour enough to roll.

COOKIES.

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

Three eggs, two cups of sugar, one cup of butter, one cup of sweet
milk, two teaspoons baking powder mix soft, roll thin, bake in a quick
oven.

"CORINITA" COOKIES.

From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.

One cup sugar, one-fourth cup butter, three eggs well beaten together,
one cup milk, two teaspoonfuls baking powder well sifted in two cups
flour.

COOKIES.

From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.

Beat to a cream one cup of butter, two and one-half cups of sugar and
the yolks of two eggs. Add a cup of sour cream, into which has been
dissolved a small teaspoonful of soda; beat the whites of four eggs to
a stiff froth; add to the butter and sugar; flavor to taste; use as
little flour as possible to make of consistency to roll thin; sprinkle
with sugar; flour the cutter to keep dough from sticking; bake in a
quick oven.

GINGER COOKIES.

From MRS. CLARA L. MCADOW, of Montana, Lady Manager.

Two tumblers molasses, one tumbler sweet milk, one tumbler butter, one
tablespoon soda, one tablespoon ginger. Well beaten. Mix very soft.
Roll _thick._ Bake in a quick oven.

GINGER SNAPS.

From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.

One cup of lard, one cup of molasses, one cup of sugar, one
teaspoonful of ginger, one teaspoonful of soda, dissolved in a little
water. Boil the sugar, molasses and lard three minutes, let cool, then
add the other ingredients and flour to make very stiff. Bake in a hot
oven.

FRENCH JUMBLES.

From MRS. E. S. THOMSON, of Maryland, Lady Manager.

One and one-half pounds of flour, one pound of granulated sugar,
three-quarters of a pound of butter, three eggs, one teaspoonful of
baking soda, dissolved in half a cup of milk. Season with lemon and
grated nutmeg to taste. Roll with your hand in granulated sugar. Make
in small rings and bake on tin sheets in a quick oven. The dough
should be soft as it can be handled.

SAND TARTS.

From MISS ELOISE L. ROMAM, of Maryland, Alternate Lady Manager.

To three-quarters of a pound of butter, well creamed, add one pound of
sugar and three eggs, reserving the white of one; stir in one pound of
flour. Roll out thin and spread on the white of egg; sprinkle with
cinnamon and sugar, and cut in squares. Have a half-pound of blanched
and quartered almonds and place on the squares. Bake quickly.

LADY FINGERS.

From MRS. M. D. OWINGS, of Washington, Lady Manager.

Mix into a half pound of confectioner's sugar the yolks of six eggs.
Work this mixture with a spoon until very light and frothy; then mix
into it the whites of six eggs that have been beaten stiff, adding at
the same time a quarter of a pound of flour, dried and sifted. Place
this batter into a meringue bag, and squeeze it through in strips two
and one-half inches long, sprinkle over some fine sugar and bake in a
moderate oven twelve to fifteen minutes.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

SOFT GINGERBREAD.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One teacup sweet milk, one teacup brown sugar, one teacup butter or
mixed butter and lard, one teacup molasses, one tablespoonful ginger,
one tablespoonful cinnamon, four cups flour, two eggs, one pound of
raisins, well floured before being put in, two teaspoonfuls baking
powder.

COLUMBIAN GINGER CAKE.

From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.

One cup molasses, one cup sugar, one-half cup water, one-half cup
lard, one teaspoonful soda, season with ginger or cinnamon, put flour
in until stiff enough to roll out thin and cut into small cakes.

GINGERBREAD

From MRS. SAM. S. FIFIELD, of Wisconsin, Alternate Lady Manager.

One-half cup of molasses, one-half cup of sugar, one-half cup of
butter, one-half cup of sour milk, one and one-half cup of flour, two
small eggs, one-half teaspoon of soda, teaspoonful of cinnamon,
ginger, and one-half teaspoon of cloves, a little nutmeg.

SOFT GINGERBREAD.

From MRS. MARY R. KINDER, of Delaware, Lady Manager.

One cupful of molasses, one of butter, one of sugar, one of sour
cream, one tablespoonful of ginger, three eggs, one dessertspoonful of
soda, ground spice according to taste, and one quart of sifted flour.
Mix the butter and sugar to a cream, then add the other ingredients.

LOAF GINGER CAKE.

From MRS. A. K. DELANEY, of Alaska, Lady Manager.

Two eggs, one-half cup molasses, two-thirds cup sugar, half cup lard
or butter, one-half cup milk, three cups flour, one tablespoon ginger,
one teaspoonful cinnamon, one-half tablespoonful soda dissolved in
boiling water, stir in quickly and put in the oven at once.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

SALLY WHITE CAKE.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

_The "Sally White Cake" is delicious, and if I am not mistaken, has
yet only a local fame, but it should have a national one. Wishing you
every success in your undertaking, I am, Very sincerely yours,_

One pound of butter, three pounds of citron, one and one-fourth pound
of sugar, one pound of flour, fifteen eggs, two small cocoanuts
grated, one and one-half pound of almonds, blanched and pounded (weigh
after blanching), one nutmeg, one tablespoonful of mace, one wineglass
of best brandy, one of Madeira or sherry, bake slowly as a fruit cake
and frost.

DELICATE CAKE.

From MRS. JOHN A. LOGAN, of District of Columbia, Lady Manager.

Four ounces butter, fourteen ounces sugar, whites of six eggs, twelve
ounces of flour, two teaspoons of baking powder, one cup of milk. Rub
the butter and sugar together until they form a cream, stir the baking
powder through the flour, then add it, a cupful at a time, to the
butter and sugar, then stir in the milk, putting in the whites of the
eggs after being beaten to a froth, a large spoonful at a time. Bake
in a brisk oven.

DELICATE CAKE.

From MRS. HARRIET T. UPTON, of Ohio, Alternate Lady Manager.

Use the same size cup for all ingredients. Two cups (coffee) sugar,
one-half cup butter, stir to a cream; whites of eight eggs beaten
stiff, three-fourths cup sweet milk, two and one-half cups flour, two
teaspoons baking powder stirred into flour; put whites of eggs in last
and stir gently.

WHITE CAKE.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Whites of twelve eggs, five teacups flour, three teacups sugar, one
teacup sweet milk, one full cup butter, two teaspoonfuls yeast powder.

WALNUT CAKE.

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.

Three cups of sugar; one cup of butter; four cups of flour; one and
one-half cup of sweet milk; three cups of walnut or butternut meats;
whites of eight eggs. Cream the butter and sugar; sift two teaspoons
of cream tartar into the flour, into which stir the meats. Dissolve
one teaspoon of soda in the milk. Salt and extract as you like, adding
the thoroughly-whipped whites the last thing before putting into the
oven. Half of this rule can he used.

NUT CAKE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Four tablespoons of flour; four tablespoons of brown sugar; one
tablespoon of butter; one egg; one teacup of chopped nuts; a pinch of
salt and black pepper. Grease and heat a long biscuit pan, mix all
ingredients well and spread thinly on heated pan. Bakes in a few
moments. When done and while warm, run a knife through center of pan
lengthwise, then crosswise in strips. Turn pan over, and when cool
cakes should be quite crisp. Very old French recipe.

NUT CAKE.

From MRS. MINNA G. HOOKER, of Vermont, Alternate Lady Manager.

One-half cup butter; two cups sugar; one cup milk; three cups flour;
four eggs; cue pint nut meats; two teaspoons baking powder. Cream
butter and sugar. Add eggs well whipped, milk, flour with baking
powder, and nut meats chopped fine. Bake in loaf. English walnuts
best.

NUT CAKE.

From MRS. ALICE HOUGHTON, of Washington, Lady Manager.

One and one-half cup sugar; one-half cup butter; whites of six eggs,
beaten stiff; one-half cup milk; one and two-thirds cup flour; one-
third cup corn starch; one teaspoon baking powder; one and one-half
pound English walnuts, chopped fine and floured. Bake slowly in
moderate oven.

PECAN CAKE.

From MRS. RUSSELL. B. HARRISON, of Montana, Vice-President-at-Large.

One cup of butter; two and a half cups of flour; two cups of sugar;
one-half cup of sweet milk; whites of eight eggs; two teaspoonfuls
baking powder. Beat together butter and sugar; add a little of the
beaten egg; then put in a cup of flour, then some milk, then again
flour and milk; put all the milk in with the second cup of flour; then
add the rest of the egg.

_Icing to fill and put over top of Pecan Cake_--Whites of six
eggs, beaten stiff with powdered sugar; one small can of grated
pineapple and two cups of pecans, chopped fine. The nuts should soak
awhile in the pineapple before mixing them into the egg and sugar. Put
whole pecan kernels over the top of the cake while the icing is still
soft.

CAKE MADE WITH CREAM.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Break two eggs in a cup and fill with cream, and one cup sugar, one
teaspoonful cream tartar, one-half teaspoonful soda and one and one-
half cup of flour, with a little salt.

CREAM FROSTING.

From MRS. MARY PAYTON, of Oregon, Lady Manager.

One cup of sweet thick cream, sweetened and flavored with vanilla. Cut
a loaf of cake in two and spread the frosting between and on top. This
tastes like Charlotte Russe.

ALMOND ICING.

From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.

Whites of four eggs; one pound of sweet almonds; one pound powdered
sugar; a little rose water. Blanch the almonds by pouring boiling
water over them and stripping off the skins. When dry, pound them to a
paste, a few at a time, in a mortar, moistening with rose water as you
go on. When beaten fine and smooth, beat gradually into icing. Put on
the cake very thick and when nearly dry cover with plain icing.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CHESS CAKE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Four eggs beaten separately and added to one cup of butter and one cup
of sugar thoroughly creamed, flavor with nutmeg; line small patty pans
with puff paste; place in the bottom a teaspoonful of jelly and pour
over it a tablespoonful of the egg, butter and sugar mixture; bake in
a rather slow oven. This is a nice tart for lunch or picnics as it
keeps well and never gets dry.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

ALMOND CREAM CAKE.

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.

Two cupfuls of pulverized sugar; one-quarter cupful of butter; one
cupful of sweet milk; three cupfuls of flour; two and a half
teaspoonfuls of baking powder; whites of four eggs, beaten very light;
one-half teaspoonful of vanilla. Bake in four layers. Whip one cupful
of sweet cream to a froth, stirring gradually into it half a cupful of
pulverized sugar, a few drops of vanilla, one pound of almonds,
blanched and chopped fine. Spread thick between layers; frost top and
sides.

VELVET CAKE.

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

One pound sugar; one pound flour; one-half pound butter; four eggs;
one teacup of cold water; one teaspoonful cream of tartar; one-half
teaspoonful soda. Put yolks and whites of eggs in separate vessels;
dissolve soda in the water, sift the cream tartar in the flour. Beat
the sugar and butter to a white cream; add the flour and water,
stirring well. Next add the whites and lastly the yolks, both well
beaten. Flavor with lemon and beat all together for three minutes.
Bake an hour. Excellent also for a layer cake, with any filling.

CARAMEL CAKE.

From MRS. JAMES R. DOOLITTLE, JR., of Chicago, Lady Manager.

One even cup butter; two even cups sugar; three even cups flour;
whites of eight eggs; two even teaspoonfuls baking powder; one
teaspoonful vanilla; one cup milk. Stir butter and sugar to a cream,
add milk slowly, then flour in which the baking powder has been mixed,
and lastly the well beaten whites of eggs and vanilla. Bake in three
layers and to prevent sticking use white paper cut the size of the tin
and well greased with lard.

_Caramel Filling_--Two cups of brown sugar; one cup of cream or
milk; three tablespoonfuls butter; one teaspoonful vanilla. Boil until
the mixture will hold together in water; then spread between the
layers and on the outside. If it curdles when boiling, strain through
coarse sieve and put on the stove again. When done, put in vanilla.

A CARAMEL CAKE.

From MRS. FRANCE LUSE ALBRIGHT, of New Mexico, Lady Manager.

To be baked in layers. Four eggs; three-fourths of a cup of butter;
one-half cup of milk; three and one-half cups of flour; two
teaspoonfuls of baking powder; flavor to suit taste.

_Filling_--Two cups of brown sugar; one cup of rich cream; size
of a walnut of butter; boil one-half hour well stirred; spread between
the layers of the cake while hot.

_Chocolate Filling_--Six tablespoonfuls of grated chocolate; one
and one-half cups of pulverized sugar; two tablespoonfuls of cream;
put the chocolate in the pan with the cream and one-half the sugar and
let dissolve; add the remainder of the sugar to the whites of two eggs
well beaten; flavor with vanilla for four layers of cake.

ROLL JELLY CAKE.

From MRS. FLORA BEALL GINTY, of Wisconsin, Seventh Vice-President
Board of Lady Managers.

Five eggs, two cupfuls of sugar, two of flour, one-half cupful of
milk, two teaspoonfuls of cream of tartar, one of soda; bake in square
tins, spread with jelly and roll while warm. Lemon jelly is very nice.
This recipe makes four rolls.

CHOCOLATE CAKE.

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.

Have ready one-half pound sweet chocolate grated; one-fourth pound
chopped citron; one-fourth pound almonds, blanched and chopped; five
soda crackers, browned and rolled very fine; wineglass of brandy and
the juice and grated rind of two lemons; separate the yolks of eggs
from the whites; beat yolks well, mix with other ingredients and
lastly add the whites whipped to a stiff froth; bake two hours in a
slow oven; cover with frosting and ornament with candied fruit.

GEORGIE'S CAKE.

From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.

Three teaspoonfuls of soda; one cup butter; one cup molasses; two cups
brown sugar; two cups sour milk; four eggs; four and one-half cups
flour; one tablespoonful mixed spices; two pounds dates, weeded and
chopped fine; rub the butter and sugar to a cream, add the molasses,
then the sour milk, break one egg in at a time and beat well; sift the
soda in the flour and add, saving a little to dust the dates; add the
spices and last of all add the dates; bake slowly like a fruit cake.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

FRUIT CAKE.

From MRS. A. K. DELANEY, of Alaska, Lady Manager.

One and one-half pound of flour; one and one-half pound of sugar; one
and one-fourth pound of butter; two pounds of raisins; two pounds of
currants; three-fourths pound candied lemon, four nutmegs; one
teaspoonful soda; one teaspoonful cinnamon; one teaspoonful cloves;
one cup brandy or wine; bake slowly.

ENGLISH FRUIT CAKE.

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Commissioners on
Woman's Work, Lady Manager.

Four cups brown sugar; two cups butter; twelve eggs; one lemon,
grated; two nutmegs, grated; one-half tablespoonful cloves; one
tablespoonful cinnamon; one tablespoonful allspice; one-half pint
cream; one cup pure brandy; eight cups flour, sifted; one-half cup
molasses; two and one-half pounds raisins, seeded, whole; two and one-
half pounds currants; six teaspoonfuls baking powder; one level
teaspoonful soda. The success of this cake depends very largely upon
having every ingredient prepared before commencing to use them. Begin
by thoroughly mixing sugar and butter, then yolks of eggs well beaten;
put the soda into the molasses and cream, add this to the above; next
add spices and stir up thoroughly; now add the brandy (good whisky
will do); take a portion of the flour and thoroughly flour the fruit
with it; put the baking powder in the flour that remains and sift part
of it into the mixture; now add the beaten whites of eggs and stir
gently; stir in the fruit, bake from two to two and one-half hours in
a moderate oven.

FRUIT CAKE.

From MRS. M. P. H. BRESON, of Oklahoma, Lady Manager.

Yolks of one dozen eggs, one pound dried currants, one pound seeded
raisins, one pound butter, one-half pound citron, one pound brown
sugar, one cup sorghum molasses, one pound blanched almonds, one-half
pound Brazil nuts, one-half cup sour milk, two teaspoonfuls soda, six
cups flour, with cinnamon, allspice and cloves. The flour should be
browned in slow oven in order to make the cake look dark and rich.
This recipe will make a very large cake, the same to be baked for
three hours in slow oven.

FRUIT CAKE.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

One pound butter, one pound brown sugar, one pound flour, twelve eggs,
four pounds currants, four pounds raisins, one pound citron, two
pounds figs, two pounds blanched almonds, two oranges, one
tablespoonful cinnamon, one tablespoonful allspice, one-half
tablespoonful mace, one-half tablespoonful cloves, one nutmeg, one
lemon peel (chopped fine), one gill wine, one gill brandy; chop orange
peel and pulp (removing seeds), then work in all the sugar you can
(this is extra sugar), slice the almonds thin, also citron, chop figs
quite fine. Fruit should he weighed after seeding and currants washed.
Beat whites and yolks of eggs separately and roll fruit in flour
before putting together. This makes a ten quart pan full. One
tablespoonful baking powder; five pounds raisins, four pounds seeded;
four and one-fourth pounds currants, four pounds washed; six pounds
almonds, two pounds blanched.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

ELECTION CAKE. (ONE HUNDRED YEARS OLD.)

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President State
Board and Lady Manager.

Four pounds flour; two pounds butter; two and one-half pounds sugar;
two and one-half pounds raisins; one-half pound citron; one-half ounce
mace; tumbler of brandy; one pint yeast; one and one-half pint milk;
eight eggs. Add to the yeast one pint of milk; then beat in smoothly
three pints of flour. Take all the flour and half the sugar and butter
(when beaten to a cream); add the milk and yeast and make a dough a
little softer than bread. When raised very light, add remainder of
ingredients and let it rise again. When very light put into pans. Bake
in moderate oven one hour.

CONNECTICUT ELECTION CAKE.

From MRS. VIRGINIA T, SMITH, of Connecticut, Alternate Lady Manager.

Two pounds best pastry flour; one pound shortening (half butter and
half lard); one pound and two ounces sugar; whites of two eggs; one
nutmeg; half a pound of raisins (loose Muscatels); quarter teaspoon of
mace; one tablespoon of lemon juice; one tablespoon extract of orange;
half teaspoon salt; half a compressed yeast cake, and two ounces of
citron. Work the shortening and sugar to a cream; then rub half of it
into the flour; dissolve the yeast cake in a little warm water; mix
the flour and yeast with sufficient milk (about one and a half pints
that has been scalded and cooled) to make a batter about like graham
bread; work with the hands for at least twenty minutes; make at night
and set in a moderately warm room to rise; in the morning add the
remainder of the shortening and sugar; work again with the hands, as
when first made, for fifteen or twenty minutes, and set to rise again.
Seed and cut the raisins, grate the nutmeg and sprinkle that and the
mace over the raisins. When the cake is light, add first the lemon
juice, then extract of orange and whites of eggs, well beaten; stir in
fruit well floured: dip into three pans, buttered and lined with
paper. Let it stand until it begins to rise--it will come up very
quickly in the oven if it has been twice well raised. Have oven hot
enough to check the rising after it has reached the top of the pans;
after it begins to brown, check the fire and let it bake rather slowly
the remainder of the time. Whole time, one hour and a quarter.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

GRANDMOTHER'S BREAD CAKE.

From MRS. MARY C. BELL, of Florida, Lady Manager.

Three cups sugar, one cup butter, three eggs, one bowlful stoned
raisins, floured, one teaspoonful allspice, ground, one teaspoonful
cloves, ground, one tablespoonful cinnamon, ground. When well mixed
add three cups of bread sponge before the flour is added for kneading;
stir well and then add flour until as stiff as can be easily stirred;
half fill two medium-sized pans and stand in a warm place till light
and bake in a moderate oven.

OLD VIRGINIA BREAD CAKE.

From MRS. KATHERINE S. G. PAUL, of Virginia, Lady Manager.

One and one-half pounds flour; one pound white sugar; ten ounces of
butter; one-half teacup sweet milk; one-half teacup good yeast; four
eggs; one cup of currants and seed-less raisins, chopped and mixed
together; one teaspoonful each mace and cinnamon and a little
allspice; work butter and sugar together; sift flour into a bowl; stir
in milk and yeast with one-half the creamed butter and sugar; beat
hard and long until very light; set to rise in a moderately warm place
over night. In the morning, if it be well risen, work in the remainder
of the butter and sugar and the eggs; dredge the fruit with flour and
beat in a little at a time with the spice; beat for fully five
minutes; divide and put into two pans to rise. The second rising
generally requires about three hours. When the dough is very light
bake in a moderate oven. When carefully made this cake is very fine.

BREAD CAKE.

From MRS. CLARA L. MCADOW. of Montana, Lady Manager.

Three cups of very light dough, three cups sugar, one cup butter,
three eggs, one nutmeg, one teaspoonful cinnamon, raisins, a teaspoon
of salaratus dissolved in a little hot water.

CORN STARCH CAKE.

One cup butter, two cups sugar, one teaspoon cream tartar, one-half
teaspoon soda, two cups flour, one cup corn starch, four eggs, one cup
milk.

EXPOSITION ORANGE CAKE.

From MRS. S. E. VERDENAL, of New York, Lady Manager-at-Large.

Two cups sugar, two cups of sifted flour, one-half cup of water, two
teaspoonfuls yeast powder mixed with the flour, the yolks of five eggs
and the whites of three beaten separately, the grating and juice of
one orange; bake in layers like jelly cake.

_Filling_--One cup sugar, grating and juice one orange, whites of
two eggs beaten into a froth.

ORANGE CAKE.

From MRS. FRANCES WELLES SHEPARD, of Chicago, Lady Manager.

_I send you with pleasure the enclosed recipe for Orange Cake. I
have used it for twenty-five years and know it to be excellent.
Wishing you all success in your kind efforts. Believe me, Yours very
truly,_

One coffeecup sugar, one-half coffeecup butter, two coffeecups flour,
one-half coffeecup milk, yolks of four eggs, whites of two eggs, two
teaspoons of baking powder; bake in four layer tins. For the filling,
grate the yellow part of the rind of two oranges and mix it with the
juice and one coffeecup of powdered sugar; spread, this mixture
between the cakes; frost the cake, using the two remaining whites of
eggs beaten thoroughly, adding two small cups of powdered sugar.

ANGEL FOOD.

From MRS. MARY C. HARRISON, of Wyoming, Lady Manager.

The whites of fifteen eggs; one and one-half cups of powdered sugar;
one cup of flour; one teaspoon of cream of tartar; sift sugar three
times; mix cream of tartar with flour, sift seven times; beat eggs
stiff, add sugar gradually, beating all the time with egg beater; take
out; stir the flour quickly with wooden spoon; do not grease or line
the tin; bake slowly and steadily; turn out on platter for frosting.

ANGEL CAKE.

From MRS. DANIEL HALL, of New Hampshire, Lady Manager.

The whites of eleven eggs beaten to a stiff froth; add one and one-
half cups of pulverized sugar and one teaspoonful of vanilla extract;
take one even cup of flour and one teaspoonful cream of tartar and
sift with flour four times; beat lightly but thoroughly; bake fifty
minutes in an ungreased pan; cut out when cold.

SUNSHINE CAKE.

Yolks of eleven eggs, two cups of sugar, one cup of butter, one cup of
milk, one teaspoonful cream tartar, one-half teaspoonful of soda,
three cups of sifted flour, one teaspoonful of vanilla.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CAKE

SPONGE CAKE.

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.

_The recipe I send for Sponge Cake was one constantly in use twenty-
five years ago, when this picture was taken, and so might well be used
in connection with that recipe, which is the only one in which I fell
a personal interest._

_It gives me pleasure to oblige you, and I am cordially yours for
womankind, also for mankind._

Ten eggs; one-half pound flour; one pound pulverized sugar; one lemon;
small teaspoon salt. Beat yolks separately and very thoroughly; add
sugar, salt, lemon juice and grated peel, and beat again. Beat whites
to stiffness and add to the yolks, beating well together. Then cut the
flour in slowly with large knife and _avoid beating_ after this.
Bake in two deep, long, narrow tins, in rather slow oven, but hot on
the bottom. The secret of success is in cutting in the flour and the
baking. But few people will believe this and cannot reach my standard.
I have made this cake for forty years with uniform success.

SPONGE CAKE.

From MRS. MARTHA A. GRIGGS, of Washington, Alternate Lady Manager.

Six eggs; two cups of sugar. Beat twenty minutes, stir in lightly two
cups of flour and a little salt. Flavor to taste.

SPONGE CAKE.

From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.

Four eggs; two cups of sifted floor; two cups of granulated sugar; one
cup of boiling water; two level teaspoonfuls of baking powder. Beat
the eggs very light, yolks and whites together; add the sugar, then
one cup of flour, little by little; put baking powder in the other cup
of flour and add in the same way; then pour in the cup of boiling
water, a little at a time, stirring constantly. Flavor with vanilla.
Bake in dripping pan twenty-five minutes.

NORTH DAKOTA SPONGE CAKE.

From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.

One cup of sugar, one cup of flour, four eggs. Beat yolks of eggs to a
light creamy mixture, pour over the sugar and beat two minutes; add
whites beaten to a foam, and stir hard for two minutes; now add one
cup of flour which has been sifted three times, and to which was added
a pinch of salt; stir _very lightly_, usually four whisks of the
spoon is sufficient; now pour into a shallow pan; let stand one
minute; raise the pan several inches from the table and let it drop
suddenly, striking flat on the bottom; this will cause air bubbles to
break and make the cake fine grained; put into a very moderate oven
and in five minutes heat quickly; twelve to fifteen minutes will
suffice. Have ready a lemon frosting, and the result will be a most
beautiful cake, fit to grace any occasion.

CHAPERONE SPONGE CAKE.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

Mix one and one-half cups pulverized sugar; one teacup flour; a little
salt; one teaspoon baking powder; beat the whites of eleven eggs to a
stiff froth; flavor with lemon or vanilla; mix all together and bake.
Use yolks for custard or gold cake.

NEW ENGLAND RAISED LOAF CAKE.

From MISS FRANCES S. IVES, of Connecticut, Lady Manager.

One pound of sugar, two pounds of flour, three eggs, one-fourth pound
citron, one pound of butter, one pint of milk, one pound of raisins,
one good-sized wine glass rum or brandy, one-half nutmeg, one cup
yeast, cream one-half butter and sugar; mix this with all the flour,
yeast and milk; let this mixture stand in a warm place until quite
light, then add the remaining half of butter and sugar creamed and the
eggs beaten very light; then let the mixture stand in a warm place
until again very light; then add rum, raisins, citron and nutmegs then
put into pans for baking, letting it remain out of oven until very
light again. This makes three loaves. Bake about one hour.

FRENCH LOAF CAKE.

From MRS. MARTHA. A. GRIGGS, of Washington, Alternate Lady Manager.

Two and one-half cups sugar, one cup butter, one cup milk, four cups
flour, three eggs, one wine glass sherry; one wine glass brandy, one-
half teaspoon soda, one pound raisins (stoned), one-half pound
citron, one teaspoon cloves, two teaspoons cinnamon, one nutmeg; bake
one hour.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

DELICATE INDIAN PUDDING.

From MRS. S. W. MCLAUGHLIN, of North Dakota, Lady Manager.

One quart of milk, two heaping tablespoonfuls of Indian meal, four of
sugar, one of butter, three eggs, one teaspoonful of salt; boil the
milk in the double boiler; sprinkle the meal into it, stirring all the
while; cook twelve minutes, stirring often. Beat together the eggs,
salt, sugar and half a teaspoonful of ginger; stir the butter into the
meal and milk; pour this gradually on the egg mixture. Bake slowly one
hour.

BAKED INDIAN PUDDING.

Prom MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.

Three large tablespoons corn meal. Scald one quart sweet milk; stir
meal in while hot; small lump butter, one cup molasses, salt; add one
pint cold milk after putting in pan; bake five hours; eat with a
little butter.

PRUNE ROLL

From MRS. CLARK WARING, of South Carolina, Alternate Lady Manager.

Soak two pounds of prunes in cold water over night; drain through a
colander and seed them. Make your puff paste; roll it out; place your
prunes on the paste, sprinkling with a little sugar on top; then roll
smoothly. Bake in a steady heat and serve hot with hard butter sauce,
or very rich wine sauce.

PRUNE PUDDING.

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

Thoroughly wash one pound of prunes; soak over night, stewing in same
water until very soft; sweeten to the taste while cooking. Next mash
the fruit, removing the stones, and add half a box of gelatine
(previously dissolved in a little water) and whites of four eggs well
beaten. Serve cold with cream.

PRUNE PUDDING.

From MRS. MARY S. MCNEAL, of Oklahoma, Alternate Lady Manager. To a
large cup of stewed prunes (chopped fine) add a large tablespoon of
sugar and a pinch of cream of tartar; then the well beaten whites of
seven eggs. Bake about twenty minutes in a shallow pan or dish with a
greased paper in bottom so pudding can be turned out without breaking.
Serve cold with whipped cream.

PRUNE PUDDING.

From MRS. JOHN R. WILSON, of South Dakota, Lady Manager.

One cup of prunes, one cup of raisins, one cup suet, one cup molasses,
one cup bread crumbs, one-half cup milk, one and one-half cup flour,
one teaspoon soda, one teaspoon each of cloves and cinnamon, one-half
nutmeg. Steam three hours.

BREAD PUDDING.

From MRS. KATE CANTHON MCDANIEL, of Texas, Alternate Lady Manager.

Place in a buttered tin alternate layers of buttered bread and raisins
or chopped apples. Take the yolks of four eggs and two cups of sugar,
beat until light; add a pint of sweet milk; flavor to suit taste; pour
over the bread and bake in a moderate oven. When done, beat the whites
to a stiff froth, add a little sugar, flavor, heap on the pudding and
return to the oven until a light brown.

CHOCOLATE PUDDING.

From MISS MARY B. HANCOCK, of Iowa, Treasurer State Board and
Alternate Lady Manager.

One quart milk, heated in double kettle; six tablespoons of grated
chocolate; four yolks of eggs, beaten well and mixed with eight
tablespoons of sugar; two tablespoons, or a little more, of
cornstarch, dissolved in a little cold milk. Let these ingredients
just come to a boil and flavor with vanilla, place in pudding dish and
cover on top with the stiff froth of four whites of eggs, sweetened
with three large teaspoons of sugar, into which stick twenty-four
separated blanched almonds. To be eaten with sweetened cream flavored
with a little vanilla.

DANISH PUDDING.

From MARY B. HANCOCK,

Ten eggs; one quart of cream; eight tablespoonfuls of sugar; one
dessertspoon of vanilla. Beat the eggs and sugar together, heat the
cream and pour over it.

_Caramel_--Two and one-half cups of brown sugar, cooked until
very brown; then add one cup of cold water and pour into the pudding
and bake.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

PUDDING

GRAHAM CHRISTMAS PUDDING.

From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board
and Lady Manager.

_ The Christmas pudding which I add was served up this Christmas on
my table and pronounced delicious. Dyspeptics need not fear this "Plum
Pudding" and it is rich enough to please the most fastidious.

Wishing your philanthropic efforts every success, I am, Very truly
yours,_

Beat two eggs; take one-half cup of sweet milk; one-half cup of
molasses, in which dissolve one-half teaspoon of soda; a lump of
butter the size of an egg; one cup of Graham flour (don't sift) two
cups of flour, in which a cup of stoned raisins are well rubbed; one
small teaspoon of salt; spice with cinnamon, cloves and nutmeg, one
teaspoonful all together. Then steam two hours and serve with a hard
sauce of butter and fine sugar creamed together, with one well beaten
egg and grated nutmeg as a finish. Wholesome, delicious, and extremely
simple to prepare.

GRAHAM PUDDING.

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

One and one-half cups of Graham flour; one cup of milk; one-half cup
of molasses; one cup of raisins, seeded and chopped; one teaspoonful
soda; one-half teaspoonful salt. Sift the Graham flour to make it
light, but return the bran. Dissolve the soda in one tablespoonful of
the milk and add the remainder of the milk, molasses and salt. Then
pour all the mixture on the Graham flour, beating it thoroughly with a
spoon; then stir in the fruit (and spice if you wish). Pour the
pudding into a well greased mould and steam four hours. Serve with a
wine or any rich sauce.

LADY ROSS FIG PUDDING.

From MRS. WM. P. LYNDE, of Wisconsin, Lady Manager.

Three-quarters pound grated bread; one-half pound best figs, minced
fine; six ounces minced beef suet; six ounces sugar; one teacup sweet
milk; a little nutmeg; one egg. Mix the bread and suet together; then
add figs, sugar and nutmeg; then the egg, well beaten; lastly the
milk. Boil in a mould four hours.

_Wine Sauce_--Two cups sugar; one-half cup butter. Stir to a
cream; then add one glass of wine and some flavoring and a little
nutmeg; then pour in a small cup boiling water and set on the stove in
a pan or kettle of water and keep hot until served.

ALEXANDRE PUDDING.

From MRS. M. D. THATCHER, of Colorado, Lady Manager.

Set a jelly mould on ice; put a layer of maraschino jelly (or any wine
jelly) in the bottom of the mould; when set, add a layer of pink jelly
(made by adding a drop of prepared cochineal); when set, put a lining
in the centre of the mould; if you have not the centre-form, use a
small tin baking-powder box, placing it in the centre of the mould;
then add alternate layers of the jellies until the mould is filled,
and when well set and firm, gently withdraw the lining (or can),
filling the hollow thus formed with a custard cream. When all is quite
firm, turn out on a dish and serve with whipped cream around the
pudding.

PLUM PUDDING.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

One and one-half pounds of stoned raisins, torn in half; one pound of
currants; one and one-half pounds of citron, cut fine; one and one-
quarter pounds of butter; one pound of sugar; eight eggs, well beaten;
one pound of stale bread crumbs; one and one-half pints of sweet milk,
boiled and poured on bread crumbs; two grated nutmegs; two tablespoons
of cinnamon; one tablespoon of mace, one of cloves and two of
allspice; eight tablespoons of sifted flour, rubbed in with fruit;
one-half pint of French brandy and one-half pint of Madeira or sherry.
Have a bag two thicknesses of white unbleached cloth; grease and flour
the inside well; pour in mixture, tie tightly to exclude water, and
leave room for pudding to swell. Put in a pot of boiling water, which
must be kept boiling for five hours. Put plate in bottom of pot to
prevent sticking. The bag must be turned repeatedly and kept under
water.

_Sauce for Plum Pudding_--Butter and powdered sugar, thoroughly
stirred, and seasoned with wine and nutmeg. When pudding is ready to
serve, pour alcohol over it and set on fire.

This recipe makes a large pudding, but it can be packed away with
brandy poured over it, and can be used by steaming over as long as it
lasts.

ENGLISH PLUM PUDDING.

From MRS. PHOEBE M. HARTPENCE, of Ohio, Chairman Committee on Woman's
Work, Lady Manager.

One cup molasses; one cup sour milk; one cup suet, chopped fine; one
cup raisins; one-half cup currants; two and one-half cups flour; one
teaspoonful soda. Mix well, salt and spice to taste, and steam two
hours.

_Dressing_--Mix one heaping tablespoonful flour and two of sugar;
add to these grated nutmeg. Stir and add one-half pint of boiling
water; add to this a small tablespoonful of butter, a little lemon and
vanilla, one teaspoonful vinegar. Let it come to a boil, and if too
thick, add more water.

ENGLISH PLUM PUDDING.

From Mrs. S. W. McLaughlin, of North Dakota, Lady Manager.

A pound of suet, chopped fine; a pint of sugar; one pound of grated
stale bread; one pound of raisins, two of currants; a glass of
unfermented wine or jelly; two teaspoonfuls of ginger, one of soda;
two nutmegs; half a pint of milk; a little salt. Beat well and steam
five hours. Serve with rich sauce.

VEGETABLE PLUM PUDDING.

From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.

One-half pound flour; one-half pound chopped suet; one-half pound
currants; one-half pound prunes; one-quarter pound grated raw carrots;
three-quarters pound grated raw potatoes; one-half pound brown sugar;
one large teaspoonful of baking powder; pinch of salt. Flavor with a
teaspoonful each of nutmeg, cinnamon and cloves. The moisture from the
raw vegetables makes sufficient wetting.

PLUM PUDDING

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.

One pound seedless raisins; one pound dried currants; one pound stale
bread crumbs; one-half pound finely chopped beef suet; one-fourth
pound shredded citron; eight eggs; one quart milk; one-half cup sugar;
mace or nutmeg; one gill of brandy; one teaspoon salt; eggs well
beaten and put in last; raisins floured before stirring in. Boil
gently five hours without stopping. Water must be boiling when pudding
is put in and kept boiling till done. Eat with liquid wine sauce. Pour
alcohol around pudding and set it on fire. A sprig of holly in centre
for Christmas.

CHRISTMAS PLUM PUDDING.

From MRS. ALICE J. WHALEN, of Utah, Lady Manager.

One pint and a half of grated bread crumbs (soft, not dried), one pint
of chopped suet, one pint of currants, one pint and a half of stoned
raisins, half a cup of citron shaved thin, one scant cup of sugar,
half a teaspoonful of salt, half a teaspoonful of grated nutmeg, one
teaspoonful of mace, five eggs, yolks and whites beaten separately,
two even teaspoonfuls of flour made into a thin batter with milk, and
half a glass of brandy; mix in the order given and steam four hours.

_Sauce for Pudding_--Cream one-fourth pound butter, add one-
fourth pound of brown sugar and stir over hot water until liquid, then
add the yolks of two eggs, well beaten; stir until it thickens. Just
before serving add a cup of brandy and hot water equal parts.

CHERRY PUDDING.

From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.

One pint of flour, one heaping teaspoonful of baking powder, lump of
butter the size of a hickory nut, one pinch of salt, wet up with milk
to a thick batter as stiff as for gems; add one pint of cherries with
the juice strained off; stir the cherries into the batter; steam in
stem cake dish; butter cake dish, and steam three-quarters of an hour.
When done turn out on plate.

_Sauce for same_--One cup of cherry juice, one cup of sugar, one
cup of water, small lump of butter, one tablespoonful of thickening;
when it boils up add two tablespoons of cherry wine and nutmeg to
taste. This pudding is enough for twelve persons.

BREAD AND BUTTER PUDDING.

From MRS. NANCY HUSTON BANKS, of Kentucky, Alternate Lady
Manager-at-Large.

Butter thin slices of bread and place them in dish; then a layer of
fruit, such as berries (or preserves will do); then another layer of
bread and butter, and so on until the dish is full. Then pour beaten
eggs in a quart of milk, say three eggs to the quart, over the
ingredients and bake half an hour.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

DELICIOUS PUDDING.

From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.

To two cups of boiling milk add four tablespoons of floor and two of
butter, beaten together. When thickened, add four tablespoons sugar
and yolks of eight eggs. When quite cold add whites of eggs, well
beaten, and bake in moderate oven twenty minutes. Serve hot with sauce
made of one-half cup of butter, beaten to a cream, one cup of sugar,
added gradually; white of egg, beaten stiff. Add lemon or vanilla to
taste.

SUET PUDDING.

From MRS. HELEN M. BARKER, of South Dakota, Lady Manager.

One cup chopped suet; one cup molasses (New Orleans); one cup chopped
raisins; one cup sweet milk; three cups sifted flour; one teaspoon
soda dissolved in milk; spices to taste. Steam three hours.

Serve with sauce made as follows: One cup of sugar; one-half cup of
butter; one egg--cream well. Cook by pouring boiling water and
stirring constantly.

SUET PUDDING.

From MRS. LEANDER STONE, of Chicago, Lady Manager.

_The following recipe for Suet Pudding has been unfailing in my
family for forty years past. Sincerely yours,

One cup molasses; one cup suet, chopped fine; one cup sweet milk; one
cup fruit; one teaspoon salt; a piece of soda size of a pea; flour to
make it as stiff as pound cake. Steam three hours.

QUEEN PUDDING.

Prom MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

One quart of sweet milk; one pint of grated bread crumbs; one teacup
of white sugar; four eggs, and butter the size of hen's egg. Beat
yolks of eggs with the sugar until very light; cream butter and add to
eggs and sugar; then stir in bread crumbs and after these ingredients
are well mixed, pour in the milk, stirring all thoroughly. Bake in
porcelain pan or granite iron, under a good fire with a well heated
oven. Twenty minutes is sufficient time to bake it. You do not want it
baked until it is stiff and hard, but it must quake as you lift it
from the oven. You now cover the top of the pudding, first with a half
glass of jelly cut in very thin slices, and over this you put the
whites of the four eggs, beaten to a stiff froth, to which you add and
beat in two tablespoonfuls of sugar. Put the pudding again into the
stove, this time in the top, where the whites of the eggs may brown
quickly. Serve cold, with cream whipped and flavored with vanilla.
This, properly baked, is a delicate, delicious pudding.

STEAM PUDDING.

From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.

One quart flour, one coffeecup chopped raisins or currants, one teacup
chopped suet, one teacup half filled with molasses, finish with brown
sugar, one teaspoon soda, two teacupfuls sweet milk, a little salt,
mix and steam three hours.

_Steam Pudding Sauce_--Three-quarters of a cup of butter, one and
a half cups of sugar, one egg, juice and grated rind of a lemon all
well beaten together. Just before serving, pour on the beaten mixture
one pint of boiling water.

STEAM PUDDING.

From MRS. CLARA L, MCADOW, of Montana, Lady Manager.

Four cups flour, four spoons baking powder, one-half can cherries,
little salt, stir a stiff batter; steam one and a half hours.

BAKED HUCKLEBERRY PUDDING.

From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.

Two cups light brown sugar, one cup butter and lard mixed, one cup
sour milk, four eggs, one teaspoonful of soda, one quart
huckleberries. Make the dough as thick as jelly cake; bake three-
quarters of an hour in a moderate oven. Use wine or butter sauce as
preferred.

MINNIE'S LEMON PUDDING.

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

Two lemons, two tablespoonfuls of cornstarch, one and one-half cup
granulated sugar, three eggs. Grate rind of one lemon; squeeze juice
and pulp of two lemons; beat yolks of the eggs with a portion of the
sugar, then add balance of sugar and the grated rind and lemon juice;
mix the cornstarch with a little water; add boiling water, stirring
constantly until thick and clear; add the ingredients previously mixed
and stir until thoroughly incorporated with the starch; pour into a
pudding dish, cool a little, then set into the oven for a few minutes
to brown; beat the whites of the eggs stiff; add a little powdered
sugar and put over top of pudding; brown slightly. May be served warm,
but is delicious if set on ice until thoroughly cold.

CUP PUDDING

From MRS. MARIE J. GASTON, of South Dakota, Alternate Lady Manager.

One-half cup of sugar, one cup flour, one-half cup cold water, one
egg, one tablespoonful of butter, two level teaspoonfuls baking
powder, a pinch of salt. Grease cups and put in the bottom of the cups
a little fruit, such as dried currants, cherries, etc., or a little
preserves; pour in the batter, filling the cups a little more than
half full; set them in a steamer and steam forty minutes. This will
make five cups. Served with the following sauce:

_Pudding Sauce_--Six tablespoonfuls pulverized sugar, two
tablespoons of butter, one egg; beat altogether with an egg beater;
flavor with vanilla. When ready to serve, add one cup of boiling
water.

ITALIAN ROLL

From MRS. F. H. DANIELL, of New Hampshire, Alternate Lady Manager.

Mix together one-half pound fine flour and from four to five ounces of
sifted sugar; put in a sauce pan and bring to the boiling point, one-
half pint of new milk and one-quarter pound fresh butter; stir in
gradually the flour and sugar; beat well four fresh eggs, add them
with the grated rind of a lemon, stirring until the mixture is thick
like dough. Put it on a pasteboard and when cold roll to the desired
thickness, about one-quarter of an inch thick; lay any kind of jam
over the paste, roll it into a bolster-like form and bake. Serve cold,
whole, or in slices nearly an inch thick. Time twenty to twenty-five
minutes to bake.

CHAPERONE PUDDING.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

One pint nice, fine bread crumbs to one quart of milk; one cup sugar;
yolks of four eggs beaten light; grated rind of one lemon; butter size
of an egg; bake until done, but not watery. Whip the whites of four
eggs beaten stiff; beat in a teacup of sugar; then add the juice of
one lemon; pour over pudding; eat cold.

APPLE PUDDING.

From MRS. IDA L. TURNER, of Texas, Lady Manager.

Pare and core ten good sized apples. Stew them to a pulp, with sugar
enough to sweeten; thickly butter the sides and bottom of an earthen
baking dish and press all around them crumbs from the inside of a loaf
of bread, having them nearly an inch thick. Mix with the apples a
tablespoonful of butter and one egg, beaten; put the apples into the
dish without disturbing the crumbs; over the surface put a layer of
crumbs, dotted with bits of butter, and bake the pudding until brown;
turn a platter over the pudding dish, quickly turn both upside down so
the pudding will slip out on platter. Dust with powdered sugar and
serve hot.

BAKED APPLE DUMPLING.

From MRS. SCHUYLER. COLFAX, of Indiana, Alternate Lady Manager-at-
Large.

Pare and core tart apples; fill the centers with sugar, butter and a
small pinch of cinnamon or a little grated nutmeg. Make a rich, light
pie crust, roll, cut in squares, fold a square around each apple, put
them into a buttered pan. Now cream together half a cup of butter and
a cup of sugar, and put over the whole, when they are ready for the
oven, pour a little cold water into the pan, and bake slowly an hour
and a half or two hours.

FOAM SAUCE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Three teacupfuls of pulverized sugar; one of butter; three
tablespoonfuls of flour; one teacupful of boiling water. Beat butter,
sugar and flour together thoroughly; stir into the boiling water; let
it boil up and flavor with vanilla, and serve immediately.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

PIES

LEMON PIE.

From MRS. L. M. N. STEVENS, of Maine, Lady Manager.

One cup sugar; juice of one lemon; one egg and yolks of two eggs; one
dessertspoonful rolled cracker, scalded in two-thirds cup milk. Bake
in a deep plate. After baking frost with the whites of two eggs beaten
stiff, adding two spoonfuls of sugar. Brown the frosting a little.

IDEAL LEMON PIE.

From MRS. IDA L. TURNER, of Texas, Lady Manager.

Make the crust, line pie tin and bake. While it is baking prepare the
following filling: Grate one lemon (do not roll it); after the yellow
rind is all grated, squeeze in the juice and if any little cells go
in, do not say them nay; then put in a cupful of sugar and the yolks
of two eggs; stir well together; upon this pour a large cupful of cold
water, into which has been stirred a dessertspoonful of corn starch;
put all into a sauce pan and stir until it is cooked into a rich,
clear, straw-colored jelly. Then fill the crust and from the whites of
the eggs make a meringue to cover each. Put into the oven for one
brief instant.

LEMON PIE.

From MRS. VIRGINIA C. MEREDITH, of Indiana, Lady Manager and Vice-
Chairman of Executive Committee.

Two cups of sugar; one cup of boiling water; four eggs; two lemons;
one and one-half tablespoon flour. Stir the sugar and flour well
together; add the juice and grated rind of the lemons; to this add the
well beaten yolks; after stirring well, add the boiling water; put
over a clear fire and stir constantly until it boils, then pour into
the shells. Spread over the top a meringue made of the whites of the
four eggs and one tablespoon of sugar; place in the oven and brown
slightly. This is sufficient for two pies. The shells should he made
of ordinary pie pastry and baked before being filled with the mixture.

LEMON PIE.

From MISS LUCIA B. PEREA, of New Mexico, Alternate Lady Manager.

One and one-half cups of sugar; one cup of water; two tablespoonfuls
flour or corn starch; one tablespoonful butter; yolks of three eggs;
two lemons, grated; add juice, beat well all together, then boil until
thick. Beat up one cup of pulverized sugar with the whites of three
eggs. Pour over the pie when done, and brown.

PUMPKIN PIE.

From MRS. FRANCES C. HOLLEY, of North Dakota, Alternate Lady Manager.

Pare pumpkin, cut into inch pieces; steam till well done, or stew
until soft and dry; then sift through a wire sieve or colander. Add
one well beaten egg for each pie, also one tablespoonful of cream, if
you have it, for each, together with sufficient milk to give the
required thickness when cooked. Sugar and salt to your taste, flavor
with nutmeg, adding also a little ginger. Use deep custard plates;
bake, rather slowly at first, until well thickened and nicely brown on
top.

APPLE CUSTARD PIE.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

One cup milk; yolks of two eggs; four grated apples; small spoon of
melted butter; one-half cup sugar; nutmeg to flavor; pinch of salt.
Bake in one crust. Make a frosting with whites of eggs and two spoons
of sugar. Brown delicately.

CREAM PIE.

From MRS. M. R. LEE, of Mississippi, Lady Manager.

Put one-half pint milk and one-half cupful sugar in a frying pan and
let it come to a boil; then dissolve one tablespoonful corn starch in
a little milk reserved from the half pint. Add to it the beaten yolk
of one egg, stir into the boiling milk, and when thickened and smooth,
remove and add a little salt and lemon flavoring. Pour into a flaky
crust that has been just baked, and frost with the white of one egg
and one tablespoonful sugar; place in hot stove till a delicate brown.

CREAM PIE

From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.

Bake an undercrust. Boil one pint of sweet milk; when boiling, stir in
one-quarter cup of corn starch, one-half a cup of sugar, and the yolks
of two eggs, which must be well beaten together. Cook thoroughly,
flavor with vanilla, and add a little salt. Pour this mixture into the
baked crust. Beat the whites of the two eggs, and to them add half a
cup of sugar, and use as meringue.

APPLE PIE.

From MRS. ALICE VINEYARD BROWN, of North Dakota, Alternate Lady
Manager.

Sift into a chopping bowl three small caps of flour; then with the
knife chop in thoroughly one cup of lard, one-half cup of butter, that
have been on ice for an hour; mix with four to six tablespoons of ice
water, as may be needed to handle, roll thin and line a shell, into
which slice thinly any tart apples that will cook rather quickly.
Dredge with the grated rind of a lemon--a somewhat dry lemon is
preferable--which has been mixed thoroughly with one tablespoon of
sugar and one small teaspoon of corn starch. Now break an egg into a
howl, beat well and add four tablespoons of sugar and one cup of rich
milk; pour this over the apples; with the jag iron cut the remainder
of the paste into narrow strips and lay across to form squares. Bake
in a moderate oven until the custard "sets." Place on ice in summer;
eat slightly warm in winter.

PIE CRUST.

From MRS. ANNIE L, Y. ORFF, of Missouri, Alternate Lady Manager.

One cup lard; one-half cup cold water; a pinch of salt, and flour
enough to roll. This will make exactly two pies.

MINCE MEAT.

From MRS. MARCIA LOUISE GOULD, of Illinois, President State Board and
Lady Manager.

Two pounds of lean fresh beef boiled; when cold chop fine; one pound
of beef suet cleared of strings and minced to a powder; five pounds of
apples, pared and chopped; two pounds of raisins, seeded and chopped;
one pound of Sultana raisins, washed and picked over; two pounds of
currants, washed and _carefully_ picked over; three-quarters of a
pound of citron, chopped fine; two tablespoonfuls of cinnamon, one of
nutmeg (powdered), two of mace, one of cloves, one of allspice, one of
fine salt; two and a quarter pounds of brown sugar; one quart brown
sherry, and one pint best brandy or three pints of grape juice.

MINCE MEAT.

From MRS. LAURA F. COLEMAN, of Colorado, Lady Manager.

Two pounds of beef; half pound suet; half pound butter; five pounds
apples; two pounds raisins; two pounds seedless raisins; half pound
citron; three tablespoonfuls cinnamon, two of mace, two of allspice;
one nutmeg; three pounds brown sugar; half gallon sweet cider. Boil
beef until tender, then chop fine; also chop suet, apples and citron.
Then mix all the ingredients thoroughly and boil until the apples are
cooked. After removing from the stove add one-half teacupful of brandy
if desired.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CHEESE

CHEESE FONDA.

From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.

One cup of bread crumbs, very dry and fine; two scant cups of milk;
one-half pound of old cheese, grated; three eggs, whipped very light,
and one tablespoonful of butter. Season with pepper and salt and a
pinch of soda dissolved in hot water and stirred into the milk. Soak
the crumbs in the milk, beat with these the eggs, butter, seasoning,
and lastly the cheese; put into a buttered baking dish, put dry bread
crumbs on top and bake in a rather quick oven until a delicate brown.
Serve immediately.--_Mrs. Henderson's Cook Book_.

CHEESE STICKS.

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

Six tablespoons of grated cheese; two tablespoons of melted butter;
enough flour to make a soft dough. Roll thin, cut in strips and bake
in floured pan in quick oven.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

CHOW-CHOW PICKLES.

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

One-half peck green tomatoes; one dozen peppers; two heads cabbage
(medium size); one-half peck onions; one-fourth peck cucumbers. Chop
fine (or, better still, run through a sausage grinder), and mix
thoroughly with three handfuls of salt. Pour all into a thin bag to
drain for twelve hours, or over night. At the end of this time put
sufficient vinegar to cover into a large iron, tin or porcelain
vessel, and add two ounces black pepper grains, two ounces allspice
grains, two ounces celery seed, one-fourth pound mustard, one pound
sugar. Scald the vinegar and pour contents of bag into it; add the
spices, mix well, and let all come to a boil, and remove instantly.
This will be found equal to the best imported bottled chow-chow.

MUSTARD CHOW-CHOW.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Two dozen cucumbers, cut in chunks about an inch thick; two heads of
cabbage, chopped fine. Sprinkle with salt and let stand all night. One
dozen large green peppers, chopped up; five dozen small seed onions.
Soak the onions and peppers separately in salt water all night; next
morning squeeze all the salt water from them. Then place in a kettle a
layer of pickle and a layer of seasoning composed of two ounces of
white mustard seed; two ounces celery seed; one ounce turmeric; one-
half pound box of Coleman's mustard, mixed smooth with vinegar, adding
two and one-half pounds brown sugar. After putting all in the kettle,
cover with vinegar and boil thirty minutes, This recipe makes two
gallons of pickles, and one and one half gallons of vinegar covers it.
Use best cider vinegar.

CHOW-CHOW.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

One peck green tomatoes; two large heads of cabbage; two good sized
onions; three small red peppers; one-fourth pound yellow mustard seed;
one-fourth pound ground mustard; one and one-half ounces celery seed;
one tablespoonful cayenne pepper, three quarts best vinegar; one quart
granulated sugar. Slice tomatoes, salt them, then chop very fine, and
drain all green water off; put the chopped tomatoes on in a preserving
kettle, with some good vinegar, bring them to the scald, then pour in
colander to drain and cool. Chop cabbage, onions and peppers fine, and
_when the tomatoes are cold_, mix all together. Bring to boil
vinegar, sugar, mustard seed, celery seed, red pepper and more salt.
Mix ground mustard with chopped tomatoes, cabbage, etc. When the
vinegar, sugar, etc., is cold, pour on the chopped mixture; stir
thoroughly and put in wide-mouthed bottles.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

MEXICAN ENCHILADAS

From MRS. FRANC LUSE ALBRIGHT, of New Mexico, Lady Manager.

1. To make the tortillas for the enchiladas, take one quart of blue
corn meal mixed with water and salt, making a batter stiff enough to
flatten out into round cakes, and bake on the bare hot lid.

2. To make the chili sauce: One cup of tepid water; three
tablespoonfuls of ground chili; let boil down to a batter.

3. Filling for tortillas: Grated cheese and chopped onions, very fine.

Dip into a pan of boiling hot lard one tortilla; then dip this
tortilla into the chili batter; then sprinkle with the filling, first
the cheese and then the onion. Then put on one spoonful of chili
batter and lay like a layer cake as many cakes as desired, and then
pour over the chili batter. Cut like cake and serve hot.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

PICKLES AND CATSUP

PICKLED ONIONS.

From MRS. HARRIET A. LUCAS, of Pennsylvania, Lady Manager

Peel carefully, by scalding, small onions; drain; place in salt and
water, not too strong, for forty-eight hours; then drain again till
dry. Put together one-half pint of milk and one-half pint water; place
the small onions in it and allow them to scald, _not_ boil, or
they will be softened. Remove, rinse in cold water and drain. Place in
a jar and pour over them white wine vinegar, with a little mace and
small red peppers; no dark spice. You will have a beautifully white,
mild pickled onion if this is carried out.

OIL PICKLES. From MRS. IDA. M. BALL, of Delaware, Lady Manager.

Two dozen large cucumbers, sliced without paring; sprinkle with salt;
place in a colander to drain for two or three hours. One dozen onions
prepared in the same way, separately. Put in a stone jar, in alternate
layers, sprinkling between with ground black pepper and a mixture of
mustard and oil, the mixture to be made in the proportion of a small
box of mustard to one-half pint of salad oil. When the jar is full,
pour in enough cold vinegar to cover.

MIXED PICKLES.

From MRS. SAM. S. FIFIELD, of Wisconsin, Lady Manager.

Take small cucumbers, onions, beans, cauliflower, broken up, and pour
over boiling hot brine made of one teacup of coarse salt to a gallon
of water, for three mornings. The fourth morning drain well. (I put
into a flour sack and hang out doors until dry.) To one gallon of good
cider vinegar put a teaspoon of pulverized alum, four of white mustard
seed, two of celery seed, five or six tiny red peppers, a handful of
cloves and as much of stick cinnamon; pour over the pickles when real
hot; add a good quantity of horseradish root to keep pickles from
moulding.

CUCUMBER PICKLES.

From MRS. PARTHENIA P. RUE, of California, Lady Manager.

For two gallons of pickles, place the cucumbers in salt and water for
three days; then rinse in fresh water. One teacupful of whole white
mustard; one handful of whole cloves; allspice and black pepper; a
teacupful of broken cinnamon. Put all into a large thin bag and boil
in one quart vinegar. Put two or three red pepper pods and a few
sprigs of horseradish root among the cucumbers, in a keg or jar. Take
sufficient vinegar to cover them and put into it one pound of brown
sugar; let it scald and cool a little; then pour over the pickles;
then the spices and vinegar, allowing the spices to remain on top. The
spices and vinegar must be poured off and scalded for five mornings,
and, when cool, poured over the pickles; the last day pour over a cup
of molasses. Use good cider vinegar. If desired sweeter, sugar to
vinegar when heating. Cucumbers used late in the season make better
pickles than the earlier ones. Put cucumbers in salt water when
freshly picked.

GREEN CUCUMBER PICKLE.

From MRS. CORA PAYNE JACKSON, of Kentucky, Lady Manager.

One gallon of cider vinegar; one pound of brown sugar; one tablespoon
of allspice; one tablespoon of cloves; one tablespoon of black pepper;
one tablespoon of mace; two tablespoons of root ginger; two
tablespoons of celery; two tablespoons of white mustard; one handful
of horseradish. After it begins to boil add cold cucumbers, well
soaked, and boil until tender enough to pierce with a fork.

RIPE CUCUMBER PICKLE.

From MISS MARY ELLIOTT MCCANDLESS, of Pennsylvania, Lady Manager.

Slice twenty-five large cucumbers in pieces between one and two inches
thick; lay in salt water two days; wash out the salt. Boil in alum
water half an hour, alum size of a walnut (English); take out and boil
in ginger water an hour; one ounce of ginger and water to cover. Make
a syrup of five pounds of light brown sugar, three quarts of vinegar,
one pint of water, two ounces of whole cloves, two ounces of stick
cinnamon, half an ounce of whole allspice, half an ounce of mace (put
spices in bags). Let all boil until a rich syrup, then put in the
cucumbers and boil between one and two hours.

GOOSEBERRY CATSUP.

From MRS. AMEY M. STARKWEATHER, of Rhode Island, Superintendent State
Work and Lady Manager.

Nine pounds of gooseberries; add five pounds of sugar, one quart of
vinegar, three tablespoonfuls of cinnamon, one and one-half each of
allspice and cloves. The gooseberries should be nearly or quite ripe.
Take off the blossoms, wash, and put them into a porcelain kettle,
scald, then put through a colander, add the sugar and spices; boil
fifteen minutes; then add the vinegar; bottle immediately before it
cools. Almost any recipe for spiced gooseberries makes a good recipe
when the gooseberries are put through a colander or coarse sieve, and
the vinegar added, cooled in this way.

If you wish a smaller recipe, use the following: To four quarts of
fruit, take three pounds of sugar, one pint of vinegar, one
tablespoonful each of ground cloves, allspice and cinnamon. Make as in
the above recipe.

CABBAGE PICKLE.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Quarter small, hard heads of cabbage, removing the outer leaves; put
in a brine for three days, then let it soak in fresh water six hours.
Wipe perfectly dry, squeezing the water out. Scald the cabbage in weak
vinegar and water, to which add turmeric in a thin muslin bag. Then
put into a stone jar alternate layers of cabbage and seasoning as
follows: Mace, ginger, cinnamon, white mustard seeds, onions, red
pepper, and horse radish. Bring to a boil enough good cider vinegar to
cover the whole, and pour into the jar hot.

PICALILLY.

From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.

One peck green tomatoes; twelve large onions; one ounce each of
allspice, cloves, cinnamon, whole pepper and white mustard seed; two
ounces flour of mustard, one and one-half pound sugar. Slice and salt
tomatoes, drain over night. Put spices in bags, cover all with
vinegar, and boil till tender. Seal in glass jars.

SWEET PICKLED PEACHES.

From MRS. NELLIE B. PLUMER, of Pennsylvania, Alternate Lady Manager.

Ten pounds peaches--pared; five pounds sugar; one quart best cider
vinegar; one tablespoonful allspice; one tablespoonful mace; one
tablespoonful cinnamon; one teaspoonful cloves. Put the spices in thin
muslin bags. Boil all together half hour; then put in the peaches, and
boil twenty minutes. Take out the fruit with a skimmer, and spread
upon dishes to cool. Boil the syrup until thick, pack the peaches in
glass jars, and pour syrup over them scalding hot.

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

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

VEGETABLE SALAD.

From MRS. FLORENCE H. KIDDER, of North Carolina, Lady Manager.

One pint of cold boiled potatoes, cut in slices; one-third the
quantity of cold boiled beets cut _fine_; one-third the quantity
of green peas (winter beets and canned peas are as good as fresh
ones); sprinkle with salt and pepper, then pour over it a French
dressing made of a saltspoonful of salt, one of black pepper, a
teaspoonful of onion juice or grated onion, three tablespoonfuls of
olive oil and one of vinegar; mix thoroughly and set aside. When ready
to serve spread over it a thick mayonnaise dressing and garnish with
slices of beet, cut in shapes, hard boiled egg and parsley; if made in
summer a border of crisp lettuce leaves is an additional garnish. If
the quantity of vegetable is increased the amount of dressing must
also be doubled or the salad will be dry. A small portion of the
mayonnaise mixed with the vegetables also is an improvement.

STRING BEAN SALAD. (FRENCH RECIPE.)

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

String the beans and boil them whole; when boiled tender and they have
become cold, slice them lengthwise, cutting each bean into four long
slices; season them an hour or two before serving, with a marinade of
a little pepper, salt, and three spoonfuls of vinegar to one spoonful
of oil. Just before serving, drain from them any drops of superfluous
liquid that may have collected and carefully mix them with a French
dressing. This makes a delicious salad.

_French Salad Dressing_--One tablespoon of vinegar; three
tablespoons of olive oil; one saltspoon of pepper, and one saltspoon
of salt. (This is half a spoon too much pepper for Americans.) Add a
trifle of onion, scraped fine, or rubbed on the salad bowl, if it is
desired at all. Pour the oil, mixed with the pepper and salt, over
the salad; mix them well together; then add the vinegar, and mix
again. Serve on a leaf of crisp lettuce.

EXCELLENT POTATO SALAD.

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

For four or six people. Cut into dice six medium sized potatoes
(boiled); three medium onions; salt and pepper them to taste; pour
over and mix well the following dressing: Three well beaten eggs,
three large tablespoonfuls of strong vinegar, a lump of butter size of
a walnut, pinch of salt, pepper and mustard (unmixed); put on the
stove and cook to a thin custard, stirring constantly.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

STUFFED EGGS.

From MRS. RALPH TRAUTMANN, of New York City, First Vice-President
Board of Lady Managers.

Boil twelve eggs for twenty minutes; cut in halves; take out the yolks
and mash to a paste, adding one onion chopped fine, butter size of an
egg, one-half cup of milk, a little chopped parsley, with salt and
pepper to taste. Mix well; roll this paste into balls and refill the
empty halves, joining the cut eggs together again with the white of a
raw egg. Roll the stuffed eggs in beaten yolk and cracker crumbs, and
brown in boiling lard, same as crullers. Drain well and serve on toast
or lettuce leaves.

DEVILED EGGS FOR LUNCHEON OR PICNICS.

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

Boil any number of eggs very hard, turning over carefully in the water
several times to prevent their being unevenly cooked; put into cold
water a few moments and then take off shells; cut in halves carefully
and take out the yolks; mash these fine with a silver spoon (use a
_silver_ knife for cutting and filling) and add to them as much
good mayonnaise dressing as may be required to make a smooth paste
with which fill the empty halves; put them evenly together, fasten
with toothpicks, and wrap each egg in white tissue paper and put in
the ice chest until ready to serve.

ESCALLOPED EGGS.

From MRS. HELEN A. PECK, of Missouri, Alternate Lady Manager-at-
Large.

Escalloped eggs makes a savory dish and this is how to prepare them:
Put half a dozen eggs into a sauce pan of boiling water and keep the
pan where it will be hot for half an hour, but not where the water
will boil. At the end of the prescribed time lay the eggs in cold
water for five minutes, and then remove the shells. Cut the whites
into thin slices and rub the yolks through a coarse sieve. Mix both
parts lightly, and after putting the mixture into an escallop dish
pour over it a sauce made as follows: Put two tablespoonfuls of butter
into a frying pan, and when it has been melted add a heaping
tablespoonful of flour. Stir until the mixture is smooth and frothy,
then gradually add a pint of cold milk. Boil up once and season with
salt and pepper. After pouring the sauce over the eggs spread a large
cupful of grated bread crumbs on top of the dish and cook for fifteen
minutes in a hot oven. If care be taken to prevent the eggs from
boiling at any time during the thirty minutes the dish will be
delicate and digestible.

HOW TO TAKE EGG.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.

Have never seen this recipe for preparing an egg for invalids or
convalescents, so I venture to add it on account of its excellence.
Some people dislike the taste of raw egg, and would find it palatable
in other ways than beaten up with wine, or taken in a glass of
sweetened milk. Prepare a cup of coffee to the taste, with cream and
sugar, keeping it very hot until ready for the egg, which must be
beaten thoroughly in another cup, and the prepared coffee added by
degrees to the egg; drink it hot, and you will never want to take
coffee again without the addition of egg.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

EGGS

PLAIN OMELET WITH EIGHT EGGS.

From MRS. L. BRACE SHATTUCK, of Chicago, Lady Manager.

Beat separately and very lightly the whites and yolks of eight eggs.
To one tablespoon of flour add one-half teaspoon of baking powder and
one-half cup of sweet milk. Add the beaten yolks and lastly the beaten
whites of the eggs. Have ready a hot frying pan, with a generous
amount of melted butter, into which pour, a cupful at a time, the
mixture. As soon as it _sets_, lift carefully the one half over
upon the other, and when done remove to a hot plate and serve
immediately. This omelet is exceedingly light and is sufficient for
four or five persons.

GREEN CORN OMELET.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Grate twelve ears of boiled corn. Beat five eggs until light and stir
into the corn; season with pepper and salt, and one tablespoon butter;
fry until brown. If fried in small cakes with a little flour and milk
stirred in to make a batter, it will be found excellent.

OMELET WITH HAM.

From MRS. NAOMI T. COMPTON, of New Jersey, Alternate Lady Manager.

Have a teacupful of very finely minced ham prepared for use as soon as
the eggs are ready. Beat the whites of eight eggs separately and have
the yolks beaten the same length of time as the whites. We always put
the eggs in the refrigerator over night if the omelet is to be used
for breakfast, for the eggs will beat much better if thoroughly cold.
We use the same amount of flour and milk as of ham, but moisten the
flour with milk until it is of the consistency of cream, pouring in
the milk and flour with the yolks of the eggs. Add lastly the whites,
beaten stiff, alternating with the finely minced ham and whites, until
all are combined. Do not stir around in one direction, but lift the
yellow mixture up through and into the white. Get it into the oven as
soon as possible, which must be blazing hot. If baked in a bread tin
it will usually rise to double the amount. If you prefer baking on the
top of a stove, have your frying pan hot, with plenty of butter, and
turn the omelet as soon as the edges are cooked. Great care must be
taken not to have the pan keep too hot after the cooking begins, for
nothing burns so quickly as egg, and if scorched the delicate flavor
is lost. Plain flour can be used with the proper proportions of baking
powder.

Omelet must be eaten directly after it comes from the fire to be
tasted at its best. A little chopped parsley may be added as a
flavoring, but it need not he chopped so finely as the ham.

OMELET--PLAIN.

From MISS MARY E. BUSSELLE, of New Jersey, Lady Manager.

Four eggs, well beaten; four tablespoons milk; two tablespoons melted
butter. Bake in a quick oven, in buttered round jelly tins, and when
browned, turn half over and send to the table hot.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SALAD

LOBSTER SALAD.

From MRS. CHARLES PRICE, of North Carolina, Third Vice President,
Board of Lady Managers.

Lobsters are done when they assume a red color, which will only
require a few minutes hard boiling. Remove the skin and bones, pick to
pieces with a fork, marinate them, _i.e._, place in a dish and
season with salt, pepper and a little oil, plenty of vinegar and a
little onion cut up; then cover and let stand two or three hours. Cut
up hard boiled eggs for a border, line the bottom of the dish with
lettuce leaves, place the lobster on the dish in a ring. Mayonnaise
can be used if desired, but the lobster is excellent without it.

CHICKEN SALAD.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

Ingredients: One fowl (boiled); one cucumber; two heads lettuce; two
beets (boiled). Dressing made according to the following recipe: One
teaspoonful mixed mustard; one-half teaspoonful sugar; four
tablespoonfuls salad oil; four tablespoonfuls milk; two
tablespoonfuls vinegar; cayenne and salt to taste; add the oil, drop
by drop, to the mustard and sugar, mixing carefully; next add milk
and vinegar _very gradually_, lest the sauce curdle, and the
seasoning. Place the shredded chicken on a bed of lettuce, and pour
the dressing over it. Around the edge arrange rings of hard boiled
eggs, sliced cucumber and beet root.

SOUTHERN CHICKEN SALAD. SPLENDID--TRY IT ONCE.

From MRS. CHARLES J. MCCLUNG, of Tennessee, Alternate Lady Manager.

Cut one chicken into small pieces (not too small); boil _one_ egg
hard and pulverize the yolk (cut the white into the chicken); add the
beaten yolks of _three_ raw eggs; one-half teaspoonful each of
ground mustard, white pepper, salt, sugar and celery salt or seed,
the juice of one lemon, one tablespoonful melted butter, one
tablespoonful salad oil (some prefer all butter); beat all well
together until light and pour into one gill of boiling vinegar and let
all cook until thick as cream, stirring constantly to avoid curdling.
When _cold_ pour over your chicken, to which has been added as
much chopped celery, and salt and pepper to taste.

CHICKEN SALAD.

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

As the Irishman would say, turkey makes the best chicken salad. Boil
till well done. Use only the white meat, which cut with sharp scissors
into pieces about one-half inch square; add an equal quantity of
celery cut in same manner, sprinkling over it salt and pepper. Put in
a cold place till two hours before serving, when add the following
dressing: For one chicken take three eggs, one cup of vinegar, one cup
of sweet milk, one-half cup butter, one tablespoon made mustard, salt,
black and red pepper, beat eggs, melt butter; stir all together over a
slow fire till it thickens; when cool beat into it one cup of cream.
Serve salad on crisp, well-bleached lettuce leaves, on the top of each
putting a small quantity of the following mayonnaise dressing: The
yolks of two uncooked eggs, one tablespoon salt, beat with an
eggbeater, adding gradually pure olive oil till one pint is used. When
the mixture becomes too thick add, as required, one teaspoon of
vinegar or lemon juice. If the oil is well incorporated by thorough
beating, this dressing will keep an indefinite time.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

MACARONI--GOOD.

From MRS. SAM S. FIFIELD, of Wisconsin, Alternate Lady Manager.

Five tablespoons of grated cheese, one of flour, one of butter, one
egg, one-half cup of cream, salt and pepper; put over the fire and
stir until the cheese is dissolved. Boil one-fourth package of
macaroni in suited water about fifteen minutes, drain, cover with milk
and boil again. Stir all together and bake until brown.

RICE AS A VEGETABLE.

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.

Wash and pick thoroughly one quart of rice; put in pot containing two
quarts of boiling water; salt to taste; let the rice boil for fifteen
minutes; then pour off all the water that has not been absorbed by the
rice and place the pot on back of stove to steam; stir occasionally
until grains of rice separate.

CRANBERRIES.

From MRS. LANA A. BATES, of Nebraska, Alternate Lady Manager.

After removing all soft berries, wash thoroughly; place for about two
minutes in scalding water, remove, and to every pound of fruit add
three-quarters of a pound of granulated sugar and a half pint of
water; stew together over a moderate but steady fire. Be careful to
_cover_ and _not stir_ the fruit, but shake the vessel. If
attention to these particulars be given the berries will retain their
shape to quite an extent, which materially adds to their appearance on
the table. Boil from five to seven minutes; remove from the fire; turn
into a deep dish, and set aside to cool. If strained sauce be
preferred, one and a half pounds of fruit should be stewed in one pint
of water for ten or fifteen minutes or until quite soft; then strain
through a colander or fine wire sieve; add three quarters of a pound
of sugar and return to the fire and boil three minutes, stirring
constantly; set away to cool, when it will be ready for use.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

BEETS.

From MRS. GOVERNOR JOHN M. STONE, of Mississippi, Lady Manager.

Boil until perfectly done; then pour melted butter, salt and pepper
over and serve hot.

PARSNIPS--STEWED.

From MRS. M. R. LEE, of Mississippi, Lady Manager.

Wash, scrape, and slice about half an inch thick; have a skillet
prepared with half pint hot water and a tablespoon butter; add the
parsnips, season with salt and pepper, cover closely and stew until
the water is cooked away, stirring occasionally to prevent burning.
When done the parsnips will be of a creamy, light brown color.

STUFFED GREEN PEPPERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Cut off the small end of the pepper; make a slit down the side; remove
all the seeds. Mince fine cold chicken, veal or shrimps, and add a
little stale bread soaked in water and well squeezed to dry it; one-
half teaspoonful minced onion; a little minced parsley, pepper, salt
and one tablespoonful butter. Put a large tablespoonful of butter in a
spider and heat the dressing for the peppers in it for a few minutes;
then stuff them, tie on the tops and the sides together also. In a
sauce pan put a heaping tablespoonful of butter; when hot add one-half
tablespoonful of flour, which brown in the butter; add a little onion
minced fine and a cup of water; put in the peppers, cover closely and
let them simmer slowly until tender; when done, add one tablespoonful
of butter, pepper and salt to taste.

CORN OYSTERS.

From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.

One teacup milk, three eggs, one pint green corn grated very fine, a
little salt and as much flour as will make a slightly stiff batter;
beat the eggs, the yolks and whites separately. To the yolks of the
eggs add the milk, corn, salt and flour; beat the whole very hard,
then stir in the whites of the eggs and the oysters; after having
dredged them in a portion of the grated corn, drop this batter, a
spoonful at a time, into hot lard and fry until done.

FRIED EGG PLANT.

From MRS. LILY ROSECRANS TOOLE, of Montana, Lady Manager.

Pare the egg plant and cut in very thin slices; sprinkle each slice
with salt and pepper; pile them evenly; put a tin plate over them and
on this stand a flatiron to press out the juice. Let stand one hour.
Beat an egg lightly and add to it a tablespoonful of boiling water;
dip each slice first in this and then in bread crumbs. Put three
tablespoonfuls of lard into a frying pan; when hot sauté the slices, a
few at a time; brown one side then turn and brown the other. As the
fat is consumed add more, waiting each time for it to heat before
putting in the egg plant. Drain on brown paper and serve very hot.
Tomato catsup should be served with it. (_Mrs. Rohrer's Cook
Book._)

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

BAKED TOMATOES.

From MRS. GOVERNOR RICKARDS, of Montana, President State Board and
Lady Manager.

Select large-sized, smooth and round tomatoes. Cut from the stem end a
slice and lay aside. Scoop all the inside of tomato out, being careful
not to break through; add half as much cracker or bread crumbs; season
highly with salt and pepper; add plenty of butter, a dash or two of
cayenne; put on the stove and cook for ten minutes. Now fill the
hollow tomatoes with this dressing; when full, add four or six whole
cloves, putting them on top of the dressing; either pile up high or
make level and put on the sliced top. Place tomatoes in a large baking
pan, with a little hot water to prevent sticking. Bake fifteen
minutes.

BAKED TOMATOES.

From MRS. AUGUSTA TRUMAN, of California, Lady Alternate-at-Large.

Select smooth, medium-sized tomatoes; make a small aperture at the
stalk end; remove the pulp and seeds with a spoon and put into a sieve
to drain. Chop equal parts of cold chicken and veal and one green
pepper; add a well-beaten egg, half cup grilled bread crumbs, piece of
butter, pepper, salt, sage and a suspicion of onion; mix well
together; moisten with some of the juice; fill the tomatoes; bake half
an hour in a moderate oven. Serve each tomato on a lettuce leaf. This
makes a pretty as well as a savory entrée.

STEWED TOMATOES.

From MISS MARY H. KROUT, of Indiana, Alternate Lady Manager.

Take one quart of firm ripe tomatoes; stew one hour and a half over an
even fire and stir frequently to prevent scorching; then add half a
cup of bread crumbs, one teaspoonful of sugar, salt to taste, a pinch
of cayenne pepper, a heaping tablespoonful of good butter and half a
cup of sweet cream. Boil together twenty minutes and serve hot.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SCALLOPED POTATOES.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice-
President, Board of Lady Managers.

Slice six raw potatoes as thin as wafers. This can be done with a
sharp knife, although there is a little instrument for the purpose, to
be had at the house furnishing stores, which flutes prettily as well
as slices evenly. Lay in ice water a few minutes; then put a layer in
the bottom of a pudding dish, and over this sprinkle salt and pepper
and small bits of butter; then another layer of potatoes and so on
until the dish is full. Pour over this a pint of milk, stick bits of
butter thickly over it, cover the dish, set it in the oven, bake half
an hour. Remove the cover if not sufficiently brown.

ESCALLOPED SWEET POTATOES.

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take large sweet potatoes; parboil them slightly and cut them in
transverse slices. Prepare a deep baking dish and cover the bottom
with a layer of slices; add a little butter, a very little sugar and
nutmeg. Strew over this a few bits of orange peel and add a little
juice of the orange. Fill the dish in like manner, finishing with fine
shred of orange peel. Bake until tender and you will have a dish to
satisfy an epicure.

POTATO PUFF. (A la Geneve)

From MRS. H. F. BROWN, of Minnesota, Lady Manager.

Whip mashed potatoes light and soft, with milk, butter and two raw
eggs; season with pepper and salt, and beat in a few spoonfuls of
powdered cheese. Pile upon a bake-dish and brown nicely. Serve in
dish.

POTATO CROQUETTES.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.

Four large mealy potatoes, cold. Mash them; add two tablespoons of
fresh, melted butter, pinch of salt, a little pepper, one tablespoon
of cream. Whip it for about five minutes or until very smooth and
light. Make into forms, roll them in a beaten egg and bread crumbs.
Fry in boiling lard.

POTATOES--MASHED.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Peel potatoes thin; put into boiling water with a little salt added.
Cook until tender; drain off the water and remove the cover a few
moments to dry the potatoes; turn into an earthen dish that has been
heated, and beat up with a wire heater or silver fork, moistening the
whole with cream; or, if not available, milk with a little butter will
answer; salt to taste and mold in any desired form when it is ready to
serve. A wooden masher in apt to make it heavy, while beating will
make it light and creamy.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

BOSTON BAKED BEANS.

From MRS. ELIZABETH C. LANGWORTHY, of Nebraska, Lady Manager.

Soak one quart of small, dry beans over night. Parboil in the morning
and place in earthen jar, with salt and pepper to taste. Add one-half
teaspoon soda and two tablespoons of molasses; also a small piece of
salt pork. Cover with water and bake eight hours, adding boiling water
as needed.

LIMA BEANS

From MRS. MARIAN D. COOPER, of Montana, Alternate Lady Manager.

Soak beans over night; cook one hour in water, leaving very little
water when done. Just before serving season with pepper, salt, cream
and butter and heat thoroughly.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

POTTED TONGUE.

From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.

Take the remains of a cold boiled tongue, remove all the hard parts,
cut the meat into small pieces and afterwards pound it to a smooth
paste. Season with cayenne, and beat with it one-fourth of its weight
in clarified butter. Press it into small jars, cover it one-fourth
inch deep with clarified butter, melted drippings or melted suet. A
smaller proportion of butter will be required if a little of the fat
of the tongue is used instead of the lean only, but the butter must
not be entirely dispensed with. It can be seasoned by the addition of
one teaspoonful of mixed mustard, one saltspoonful of white pepper, a
pinch of cayenne, and as much grated nutmeg as will cover a three-cent
piece to each pound of tongue. Potted tongue is excellent when pounded
with its weight in well dressed cold chicken, cold veal, or partridge.
The tongue must be pounded to a perfectly smooth paste.

VEAL CROQUETTES.

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.

Mince cold roast or boiled veal; add one-fourth as much of minced
oysters scalded in their own liquor. Season with a dusting of red
pepper, salt, a flavor of onion (two fine cut rounds of onion is
sufficient), a tablespoonful of lemon juice. Stir this into a half
pint of drawn butter made thick with flour; mould the croquettes; roll
them in egg, then in cracker crumbs, salted and peppered; put them
where they will be cold; when chilled put them in a frying basket into
hot fat; two minutes will brown them.

VEAL CROQUETTES.

From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President
Board of Lady Managers.

Two pounds of veal, boiled until done; remove skin and hone and chop
very fine; crumb a half loaf of bread and mix with the veal broth; add
three eggs, two tablespoons of butter, salt, pepper, parsley, etc.
Then form into egg-shaped balls and fry brown in boiling lard. It is
necessary to dust the balls with cracker-dust or flour.

VEAL POT PIE

From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.

Take two pounds of veal--a rib piece is good; cut it in small pieces;
put it into a pot, having placed a small plate in the bottom to keep
the meat from burning. Put in two quarts of water, either hot or cold.
Keep it boiling for about an hour and a half. Then make a quart of
flour into biscuit dough; drop in small lumps; cover closely. Twenty
or twenty--five minutes will generally cook them. Be sure that there
is water sufficient to cover the meat entirely when the dumplings are
put in.

CASSELETTES DE VEAU.

From MRS. JAMES R. DEANE, of California, Lady Manager.

This is a very simple, attractive and palatable dish for a luncheon
table and may be used either warm or cold. Yours, cordially,
Ingredients for one dozen: One-quarter pound macaroni; one pound filet
of veal; one ounce butter; one ounce flour; one gill of white stock or
milk; three eggs; pepper; salt, and a little cayenne to taste. Chop
the veal and then pass it twice through a sausage cutter or mincing
machine. Cook the butter and flour together for about ten minutes;
then add the milk or stock; then turn on a plate to cool; then add the
minced veal; then add the seasoning; break the eggs in one by one;
stir well. Boil the macaroni in salt and water until soft; drain it
well and cut into rings about one-quarter inch long; have some small
cups shaped like egg-cups; grease the sides slightly and place in the
bottom of each cup a circular piece of cold boiled ham, fitting
closely. Then arrange the macaroni on the sides, the open part to the
side of the cup; then fill each cup with the chopped veal; cover with
a greased paper and steam for twenty minutes. If eaten warm, use any
gravy that may be used with veal. Will keep for two or three days.

VEAL FRICASSEE.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

Take a knuckle of veal; boil two hours in sufficient water to cover
it; when thoroughly cooked, remove the meat and thicken the gravy
with one tablespoonful of flour; add a little salt and one egg, well
beaten; pour over the meat and serve hot with slices of lemon.

VEAL LOAF

From MRS. WHITING S. CLARK, of Iowa, Lady Manager.

Three pounds raw veal, chopped fine; two-thirds cup butter or its
equivalent of salt pork, chopped; three eggs, well beaten with
tablespoon milk; four Boston crackers, pounded fine; two even
teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in
a loaf and bake two-hours. Baste often with butter and water.

SWEETBREADS

SWEET-BREAD CROQUETTES.

From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-
Large.

_It gives me great pleasure to send you the recipes you request, and
thus further, in this small way, your unique and most generous
project. The recipe for sweetbread croquettes is from Mrs. Henderson's
Practical Cooking and Dinner Giving, but as it is the best one that I
have ever tried, I send it. Cordially yours,_

Two pair of sweetbreads blanched and cut into dice. Half a box of
mushrooms also cut into dice. Make a sauce by putting into a sauce pan
one and a half ounces of butter, and when it bubbles, sprinkle in two
ounces of flour, mix the butter and flour well together and cook
thoroughly; then put in a gill of strong stock; stock for this is best
made of chicken with some pieces of beef and veal added, or a gill of
cream may be used instead of the stock. When the flour, butter and
stock are well mixed, put in the sweetbreads and mushrooms and stir
over the fire until they are thoroughly heated. Now take them off the
fire, add the beaten yolks of two eggs, return to the fire long enough
to set the eggs but do not allow them to boil. When cool, form into
croquettes, roll first in cracker or bread crumbs, then in egg, and
again in crumbs and fry in boiling lard.

SWEETBREADS AND OYSTERS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

Soak and blanch your sweetbreads, cut them into equal sizes and remove
the skins and little pipes. Take about three dozen fine oysters,
strain off the liquor. Put the sweetbreads into a stew pan and cover
them with the oyster liquor; add also, if you have it, three large
spoonfuls of gravy of roast veal and a quarter of a pound of fresh
butter cut into bits and each bit rolled in flour. When the
sweetbreads are done put in the oysters and let them cook for about
five minutes and take them out again; add at the last two wineglasses
of sweet cream; stir up well for a few minutes and serve in a hot
dish.

SWEETBREADS AND MUSHROOMS,

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take all the fat off sweetbreads; throw into boiling water; add one
teaspoonful of salt and let stand on fire for twenty minutes; take
from fire, remove all skin and pick to pieces. Put a tablespoonful of
butter in a pan and let melt, add tablespoonful flour and one-half
pint of cream; stir until it boils, add sweetbreads and five mushrooms
chopped fine, one-half teaspoonful of salt and a little pepper. Serve
in patties or paper cases.

SWEETBREADS EN COQUILLE.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

One pound sweetbreads. Soak them one hour in salt water; boil till
tender in salt water in which an onion has been put. One can mushrooms
("champignons") cut into small pieces, stew a bit till tender and mix
with sweetbreads after they are boiled till tender and cut into small
pieces. One pint cream, one tablespoonful butter, one tablespoonful
flour. Cream the butter, mixing with the flour till smooth; stir with
the cream, add one tablespoonful of Worcestershire sauce and stir
together over the fire until it boils, then pour it over the
sweetbreads and mushrooms. Serve in shells or cases. Can be used also
without mushrooms if desired.

SWEETBREAD PATTIES.

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Wash one pair of sweetbreads; throw them into boiling water and simmer
gently twenty minutes; then throw them into cold water to blanch and
cool. When cool pick them into small pieces, rejecting all the fine
membrane. Chop fine a half can of mushrooms. Put a large tablespoonful
of butter in a sauce pan to melt without browning; add an even
tablespoonful of flour, mix until smooth; add a half pint of cream,
stir continually until it boils; add a half teaspoonful of salt, a
dash of white pepper; the mushrooms and sweetbreads mix and stand over
boiling water for five minutes. Serve in paper cases, silver shells or
in puff-paste cases.

POULTRY

BOILED CHICKEN.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President
Board of Lady Managers.

Joint the chicken; cut in small pieces; remove the skin; put into
tepid water. Have ready a frying pan with hot melted butter; put the
chicken into the pan and fry to a delicate brown; then put into a
kettle, cover with water and boil very slowly for an hour. Season.
Remove chicken and thicken gravy with flour.

JAMBOLAYA. (A Spanish Creole Dish)

From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice President
Board of Lady Managers.

Cut up the remains of a chicken or turkey, cover with water, and stew
until the substance is extracted; then shred the meat. Wash one pound
of rice carefully and set aside. Put one tablespoon of lard into a
porcelain-lined saucepan; add a small spoon of finely chopped onion
and a tomato; then put in the shredded fowl and liquid in which it was
boiled, adding the rice, red pepper and salt; sufficient water must be
added to cover the rice, which must cook and steam until soft, but not
wet or like mush.

CHICKEN LIVERS, EN BROCHETTE, WITH BACON.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take eighteen fresh chicken livers; dry well; season with pepper and
salt; cut each liver in two pieces. Prepare six slices of lean bacon,
broil one minute; cut each slice into six pieces. Take six silver
skewers; run the skewer through the centre of the piece of chicken
liver, then through a slice of bacon, until each skewer is filled with
alternate slices of chicken liver and bacon. Roll each one in olive
oil, then in bread crumbs, and broil five minutes on each side over
moderate fire. Arrange on hot dish, pour Maître d'Hotel butter over
them. Garnish with watercress and serve.

POLLO CON ARROZ.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Primeramente se pone a herbir el pollo hasta que este bien cosido y
despues so frie una poca de cobolla en manteca junto con el arroz y se
le hecha pimienta entera y se le anade el caldo, colado, en que se
cosio el pollo. Despues se anade el pollo cortado en pedazos pequeños
y se le hecha sal.

POLLO CON TOMATES.

Lomismo que con arroz, con la excepcion que en lugar de arroz se le
echan tomates.

TAMALES DE CHILE.

Lomismo, con la excepcion que en lugar de echarles azucar, canela y
pasas se les echa en el medio carne con chile y sal.

COQUILLES DE VOLAILLE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Boil the chicken until very tender; pull the meat from the bones in
flakes; remove all the skin and cut the meat into very small pieces.
Take one-half pint of the chicken broth, one teaspoonful of minced
onion, the same of minced parsley, two tablespoons of butter rubbed
into same quantity of flour, let this cook for a few moments and add
one-half pint of cream or rich milk. Season the meat with a little
cayenne pepper and some salt; add to this a small box of truffles, cut
fine, also a box of mushrooms thinly sliced; stir all this into the
sauce. If there should not be enough to cover the meat, add more
broth, cream, butter and pepper, little by little, until you have
enough sauce and of the right consistency. It should be as thick as
rich cream. When cold add a claret glass of sherry wine. Before taking
from the fire, add to it two more tablespoons of butter, a little at a
time, never add all at once, it may oil it. Fill the shells, sprinkle
bread crumbs on top and about twenty minutes before ready to serve
them, place in a very hot oven to brown. Must not _stand after
cooked_.

CROQUETTES.

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.

CHICKEN CROQUETTES.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Chop one-half pound chicken quite fine; add one teaspoonful salt; one
saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon
juice; one tablespoon chopped parsley and a few drops of onion juice;
moisten with the thick cream sauce.

_Thick Cream Sauce_--Melt two tablespoons butter; add two heaping
tablespoons cornstarch; one teaspoon salt and one saltspoon pepper;
add slowly one pint hot cream and beat well.

CURRY OF CHICKEN IN PUFFS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

First prepare your puffs by the following recipe. Ingredients: Two
cupfuls of milk, two of flour, two eggs and a piece of butter the size
of an egg melted; a little salt; heat the eggs separately and well;
add the milk to the yolks, then the flour and so on, the whites last;
beat all well together. They may be baked in teacups. This quantity
will make about a dozen puffs.

_Curry of Chicken_--Buy a young chicken, cut it into pieces,
leaving out all the bones; season with pepper and salt to taste; fry
them in butter until well done; cut an onion fine, which fry in the
same butter until brown; add a teacupful of clear stock, a teaspoonful
of sugar. Take about a tablespoonful of curry powder and a little
flour, mix and rub together with a little of the stock until quite
smooth; add to the sauce pan; put in the chicken and let it boil for a
few minutes; just before taking out add the juice of half a lemon.
When this is all ready proceed to fill puffs while hot and serve
immediately. Garnish puffs with parsley and serve a dish of cold slaw
with it.

PILAUF.

From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.

Select a good fat hen, one pound of bacon strip, and one dozen whole
black peppers, and boil together until quite done. Take them out of
the pot, and put into the liquid left a pint and a half of rice,
seasoned with a dessertspoonful of salt, boil twenty minutes, drain
from it any of the juice that may remain, and place the pot again on
the range, where the rice cannot burn, but where it will have the
opportunity to dry thoroughly--each grain remaining apart. Keep the
chicken hot and brown the bacon in the oven. When the rice is ready
serve in an open dish, place the chicken on the top and pour over it a
rich sauce of melted butter and hard boiled eggs chopped fine. The
bacon can be sliced very thin and served with lettuce as a course.

FRICASSEE CHICKEN.

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.

Cut the chicken in pieces and stew in as much water as will cover it.
Add a bunch of sweet herbs, white pepper and onions. When cooked, add
the yolks of six eggs, glass of white wine, chopped parsley, butter,
and tablespoonful of cream, all beaten together.

A GOOD ROAST TURKEY.

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.

An ordinary turkey weighing eight to ten pounds requires at least two
hours for proper and thorough cooking. Prepare your fowl and rub dry
with a clean towel; then mix a little pepper and salt and rub both
inside and outside of the turkey before putting in the dressing. Grate
stale bread, about three cups; then add a small teaspoon of pepper and
the same amount of powdered sage or sweet marjoram, salt and a little
salt fat pork chopped very fine or a piece of butter the size of an
egg; use warm water to mix the whole to the consistency of thick
batter; beat an egg and stir into it the last thing; stuff the breast
with half of the dressing, then sew up with coarse white thread and
put the remaining dressing into the body and sew up. Take skewers of
wood or iron and pin the wings closely to the sides, then turn the
neck back and pin that firmly. One can use twine and tie them if they
haven't the skewers. Force the legs down and tie tightly to the body
before placing the turkey in the dripping pan with nearly a pint of
water. Have a brisk fire and baste the turkey at least every fifteen
minutes with these drippings. This frequent basting is of great
importance as it keeps in the juices and allows thorough cooking. Turn
the turkey two or three times during the cooking. During the last half
hour dredge with flour and butter freely. The crisp pasty look so
desirable and appetizing comes from this. Cook gizzard and liver in a
sauce pan on the stove until thoroughly tender, then chop very fine
and put them in the gravy to boil thoroughly in the dripping pan in
the gravy which is delicious, and to be served from a tureen.

DRESSING FOR TURKEY.

From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.

Bread crumbs and cold rice, equal quantities; season with pepper,
onion and salt to taste, mixing well with cup of butter and yolks of
three hard boiled eggs; dress the outside with circles of white hard
boiled eggs and sprigs of parsley or celery.

HOW TO COOK CHESTNUTS.

From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.

Two quarts of water to one quart of fresh chestnuts. If dried they
should be soaked several hours in cold water. Boil from three-
quarters to one hour. Abut five minutes before they are done add a
handful of salt. Peel and skin, serve hot, browned in butter, or cold
with salad dressing and equal parts of chopped celery. When parboiled
and skinned with salt and a little pepper it makes an excellent
dressing for turkeys.

GAME

WILD DUCK IN MARYLAND.

From MRS. WILLIAM REID, of Maryland, Lady Manager.

Wild ducks, canvassback, redheads, etc., are roasted without stuffing.
After they are picked and thoroughly cleansed, roast them in a tin
kitchen before a hot fire or in a quick oven for twenty-one minutes.
They should be well browned on the outside, but the blood should run
when cut with a knife. Unless underdone the flavor of the duck is
destroyed. Fried hominy is generally served with wild duck; and fresh
celery. Currant jelly is sometimes used.

SNIPE AND WOODCOCK BROILED ON TOAST.

From MRS. RUFUS S. FROST, of Massachusetts, Lady Manager.

Prepare the birds with great care; place in baking tin and put in
oven. Pour into the tin enough water, boiling hot, to cover the bottom
of the tin or bake pan; cover the bake pan with another tin; keep them
closely covered and let them cook very steadily until tender, adding
from time to time enough boiling hot water to keep birds from burning,
or even _sticking_ to the tin. When very tender remove from the
oven and from the bake pan, carefully saving all the liquid in the
pan, which you set on top of the stove, which is the foundation and
the _flavor_ for your sauce or gravy which you make _in
this_ pan for your birds after they are broiled. Have in an earthen
dish some melted butter; dip the birds in the butter and then in
Indian or corn meal and put on the gridiron to brown and finish
cooking; keep them hot as possible until you serve. Arrange nicely
trimmed pieces of toasted bread on the heated platter, put on each
piece a bird, pour over and around the birds on the platter a sauce
which you make _in_ the bake pan in which your birds were semi-
cooked, and which you have kept on top of the range while your birds
were broiling. Pour into this pan of _liquid_ or "juice" one
teacup sweet cream, and thicken with one tablespoon butter, yolk of
one egg and two tablespoons of Indian meal; let it boil up once just
to thicken, and pour boiling hot onto the birds and toast on platter,
saving some to send in separate serving dish. If you prefer flour to
the corn meal to dip the birds in after the melted butter bath, use
flour also to thicken the sauce or gravy, which should be a brown
sauce or gravy and is generally brown enough if made in roasting pan.
A prize cook in Washington once confided to me that "a leetle last
year's spiced pickle syrup am luscious flavor for gravy of the wee
birds, robins, quail, snipe and them like." Alas! In the same moment
of flattering triumph for _me_, she added--triumphantly on
_her_ part also--"Lor, chile, I'se de only one libing dis day
dat knows nuff to use that same, sure!"

PRAIRIE CHICKEN.

From MRS. E. S. THOMSON, of Maryland, Lady Manager.

Do not wash prairie chickens. Cover this breasts with very thin slices
of bacon, or rub them well with butter; roast them before a good fire,
basting them often with butter. Cook twenty minutes, salt and pepper
them, and serve on a hot dish as soon as cooked.

_Sauce for the above_--First roll a pint of dry bread crumbs and
pass half of them through a sieve. Put a small onion into a pint of
milk and when it boils remove the onion and thicken the milk with the
half pint of sifted crumbs; take from the fire and stir in a heaping
teaspoonful of butter, a grating of nutmeg, pepper and salt. Put a
little butter in a sautée pan, and when hot throw in the half pint of
coarser crumbs which remained in the sieve; stir them over the fire
until they assume a light brown color, taking care that they do not
burn, and stir into them a pinch of cayenne pepper. For serving, pour
over the chicken, when helped, a spoonful of the white sauce and on
this place a spoonful of the crumbs.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

VEGETABLES

VEGETABLE OYSTER.

From MRS. GOVERNOR BAGLEY, of Michigan, Lady Manager-at-Large.

_I regret that the long distance I am from home prevents me from
sending you many valuable recipes I would be glad to contribute to
your book. One, however, occurs to me that you may consider worthy a
place, and, I assure you, makes a very delicious dish.

Sincerely yours,_

While cooking vegetable oyster put in the kettle a small piece of
codfish. This adds very much to its flavor and delicacy and makes a
delicious dish out of what would otherwise be an almost tasteless
vegetable. The codfish should, of course, be removed before sending to
the table.

CAULIFLOWER WITH TARTAR SAUCE.

From MRS. MYRA BRADWELL, of Chicago, Lady Manager.

Serve the cauliflower with one cup of drawn butter in which has been
stirred the juice of a lemon, and a half teaspoonful of French
mustard, mixed up well with the sauce.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

A GOOD ROAST TURKEY.

From MRS. HELEN A. PECK, OF MISSOURI, Alternate Lady Manager-at-
Large.

An ordinary turkey weighing eight to ten pounds requires at least two
hours for proper and thorough cooking. Prepare your fowl and rub dry
with a clean towel; then mix a little pepper and salt and rub both
inside and outside of the turkey before putting in the dressing. Grate
stale bread, about three cups; then add a small teaspoon of pepper and
the same amount of powdered sage or sweet marjoram, salt and a little
salt fat pork chopped very fine or a piece of butter the size of an
egg; use warm water to mix the whole to the consistency of thick
batter; beat an egg and stir into it the last thing; stuff the breast
with half of the dressing, then sew up with coarse white thread and
put the remaining dressing into the body and sew up. Take skewers of
wood or iron and pin the wings closely to the sides, then turn the
neck back and pin that firmly. One can use twine and tie them if they
haven't the skewers. Force the legs down and tie tightly to the body
before placing the turkey in the dripping pan with nearly a pint of
water. Have a brisk fire and baste the turkey at least every fifteen
minutes with these drippings. This frequent basting is of great
importance as it keeps in the juices and allows thorough cooking. Turn
the turkey two or three times during the cooking. During the last half
hour dredge with flour and butter freely. The crisp pasty look so
desirable and appetizing comes from this. Cook gizzard and liver in a
sauce pan on the stove until thoroughly tender, then chop very fine
and put them in the gravy to boil thoroughly in the dripping pan in
the gravy which is delicious, and to be served from a tureen.

DRESSING FOR TURKEY.

From MRS. W. H. FELTON, OF GEORGIA, Lady Manager.

Bread crumbs and cold rice, equal quantities; season with pepper,
onion and salt to taste, mixing well with cup of butter and yolks of
three hard boiled eggs; dress the outside with circles of white hard
boiled eggs and sprigs of parsley or celery.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

CHICKEN CROQUETTES.

From MRS. SARAH H. BIXBY, of Maine, Alternate Lady Manager.

Chop one-half pound chicken quite fine; add one teaspoonful salt; one
saltspoonful pepper; one saltspoonful celery salt; one teaspoon lemon
juice; one tablespoon chopped parsley and a few drops of onion juice;
moisten with the thick cream sauce.

_Thick Cream Sauce_--Melt two tablespoons butter; add two heaping
tablespoons cornstarch; one teaspoon salt and one saltspoon pepper;
add slowly one pint hot cream and beat well.

CURRY OF CHICKEN IN PUFFS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

First prepare your puffs by the following recipe. Ingredients: Two
cupfuls of milk, two of flour, two eggs and a piece of butter the size
of an egg melted; a little salt; heat the eggs separately and well;
add the milk to the yolks, then the flour and so on, the whites last;
beat all well together. They may be baked in teacups. This quantity
will make about a dozen puffs.

_Curry of Chicken_--Buy a young chicken, cut it into pieces,
leaving out all the bones; season with pepper and salt to taste; fry
them in butter until well done; cut an onion fine, which fry in the
same butter until brown; add a teacupful of clear stock, a teaspoonful
of sugar. Take about a tablespoonful of curry powder and a little
flour, mix and rub together with a little of the stock until quite
smooth; add to the sauce pan; put in the chicken and let it boil for a
few minutes; just before taking out add the juice of half a lemon.
When this is all ready proceed to fill puffs while hot and serve
immediately. Garnish puffs with parsley and serve a dish of cold slaw
with it.

PILAUF.

From MISS FLORIDE CUNINGHAM, of South Carolina, Lady Manager.

Select a good fat hen, one pound of bacon strip, and one dozen whole
black peppers, and boil together until quite done. Take them out of
the pot, and put into the liquid left a pint and a half of rice,
seasoned with a dessertspoonful of salt, boil twenty minutes, drain
from it any of the juice that may remain, and place the pot again on
the range, where the rice cannot burn, but where it will have the
opportunity to dry thoroughly--each grain remaining apart. Keep the
chicken hot and brown the bacon in the oven. When the rice is ready
serve in an open dish, place the chicken on the top and pour over it a
rich sauce of melted butter and hard boiled eggs chopped fine. The
bacon can be sliced very thin and served with lettuce as a course.

FRICASSEE CHICKEN.

From MRS. HELEN C. BRAYTON, of South Carolina, Vice-President of State
Board and Lady Manager.

Cut the chicken in pieces and stew in as much water as will cover it.
Add a bunch of sweet herbs, white pepper and onions. When cooked, add
the yolks of six eggs, glass of white wine, chopped parsley, butter,
and tablespoonful of cream, all beaten together.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

TAMALES DE CHILE.

Lomismo, con la excepcion que en lugar de echarles azucar, canela y
pasas se les echa en el medio carne con chile y sal.

COQUILLES DE VOLAILLE.

From MISS JOSEPHINE SHAKSPEARE, of Louisiana, Lady Manager.

Boil the chicken until very tender; pull the meat from the bones in
flakes; remove all the skin and cut the meat into very small pieces.
Take one-half pint of the chicken broth, one teaspoonful of minced
onion, the same of minced parsley, two tablespoons of butter rubbed
into same quantity of flour, let this cook for a few moments and add
one-half pint of cream or rich milk. Season the meat with a little
cayenne pepper and some salt; add to this a small box of truffles, cut
fine, also a box of mushrooms thinly sliced; stir all this into the
sauce. If there should not be enough to cover the meat, add more
broth, cream, butter and pepper, little by little, until you have
enough sauce and of the right consistency. It should be as thick as
rich cream. When cold add a claret glass of sherry wine. Before taking
from the fire, add to it two more tablespoons of butter, a little at a
time, never add all at once, it may oil it. Fill the shells, sprinkle
bread crumbs on top and about twenty minutes before ready to serve
them, place in a very hot oven to brown. Must not _stand after
cooked_.

CROQUETTES.

From MRS. L. C. GILLESPIE, of Tennessee, Lady Manager.

Breast of a large turkey; five sweetbreads; one and one-half pint of
milk; one-half pound butter; five tablespoonfuls of flour; two eggs.
Chop the turkey and sweetbreads very fine, using a silver knife for
chopping the sweetbreads. Beat the whites and yolks of the eggs
separately as you would for a cake. Mix the eggs, butter, flour and
milk in a porcelain vessel and cook until the mixture comes to the
consistency of cream sauce; and that it may cook smoothly, it will be
necessary to make first a thick paste of the flour by stirring into it
a very small quantity of the milk, gradually thinning it with more of
the milk. While cooking it must be stirred constantly, and as soon as
it is sufficiently thick add to the mixture the chopped turkey and
sweetbreads and cook the whole for two minutes longer. Use no
seasoning but pepper (white or cayenne) and salt to the taste. This
quantity will make twenty-two large croquettes, which are prettiest
moulded in a pear-shaped wine glass. With a little practice you can
mould them in your hand. Have ready some cracker crumbs rolled very
fine and dust like. Fry the croquettes in boiling lard and enough to
cover them. When a rich brown take them out and place on sieve or
brown paper to rid them of the surplus grease. Run them into a well
heated oven for a few minutes before serving. Put a teaspoonful of
cream sauce on the top of each croquette.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

HOW TO COOK CHESTNUTS.

From MISS ELOISE L. ROMAN, OF MARYLAND, Alternate Lady Manager.

Two quarts of water to one quart of fresh chestnuts. If dried they
should be soaked several hours in cold water. Boil from three-
quarters to one hour. Abut five minutes before they are done add a
handful of salt. Peel and skin, serve hot, browned in butter, or cold
with salad dressing and equal parts of chopped celery. When parboiled
and skinned with salt and a little pepper it makes an excellent
dressing for turkeys.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

POULTRY

BOILED CHICKEN.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President
Board of Lady Managers.

Joint the chicken; cut in small pieces; remove the skin; put into
tepid water. Have ready a frying pan with hot melted butter; put the
chicken into the pan and fry to a delicate brown; then put into a
kettle, cover with water and boil very slowly for an hour. Season.
Remove chicken and thicken gravy with flour.

JAMBOLAYA. (A Spanish Creole Dish)

From MISS KATHARINE L. MINOR, of Louisiana, Fourth Vice President
Board of Lady Managers.

Cut up the remains of a chicken or turkey, cover with water, and stew
until the substance is extracted; then shred the meat. Wash one pound
of rice carefully and set aside. Put one tablespoon of lard into a
porcelain-lined saucepan; add a small spoon of finely chopped onion
and a tomato; then put in the shredded fowl and liquid in which it was
boiled, adding the rice, red pepper and salt; sufficient water must be
added to cover the rice, which must cook and steam until soft, but not
wet or like mush.

CHICKEN LIVERS, EN BROCHETTE, WITH BACON.

From MRS. COL. JAMES A. MULLIGAN, of Chicago, Lady Manager.

Take eighteen fresh chicken livers; dry well; season with pepper and
salt; cut each liver in two pieces. Prepare six slices of lean bacon,
broil one minute; cut each slice into six pieces. Take six silver
skewers; run the skewer through the centre of the piece of chicken
liver, then through a slice of bacon, until each skewer is filled with
alternate slices of chicken liver and bacon. Roll each one in olive
oil, then in bread crumbs, and broil five minutes on each side over
moderate fire. Arrange on hot dish, pour Maître d'Hotel butter over
them. Garnish with watercress and serve.

POLLO CON ARROZ.

From SEÑORA DON MANUEL CHAVES, of New Mexico.

Primeramente se pone a herbir el pollo hasta que este bien cosido y
despues so frie una poca de cobolla en manteca junto con el arroz y se
le hecha pimienta entera y se le anade el caldo, colado, en que se
cosio el pollo. Despues se anade el pollo cortado en pedazos pequeños
y se le hecha sal.

POLLO CON TOMATES.

Lomismo que con arroz, con la excepcion que en lugar de arroz se le
echan tomates.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SWEETBREADS

SWEET-BREAD CROQUETTES.

From MRS. SCHUYLER COLFAX, of Indiana, Alternate Lady Manager-at-
Large.

_It gives me great pleasure to send you the recipes you request, and
thus further, in this small way, your unique and most generous
project. The recipe for sweetbread croquettes is from Mrs. Henderson's
Practical Cooking and Dinner Giving, but as it is the best one that I
have ever tried, I send it. Cordially yours,_

Two pair of sweetbreads blanched and cut into dice. Half a box of
mushrooms also cut into dice. Make a sauce by putting into a sauce pan
one and a half ounces of butter, and when it bubbles, sprinkle in two
ounces of flour, mix the butter and flour well together and cook
thoroughly; then put in a gill of strong stock; stock for this is best
made of chicken with some pieces of beef and veal added, or a gill of
cream may be used instead of the stock. When the flour, butter and
stock are well mixed, put in the sweetbreads and mushrooms and stir
over the fire until they are thoroughly heated. Now take them off the
fire, add the beaten yolks of two eggs, return to the fire long enough
to set the eggs but do not allow them to boil. When cool, form into
croquettes, roll first in cracker or bread crumbs, then in egg, and
again in crumbs and fry in boiling lard.

SWEETBREADS AND OYSTERS.

From SEÑORA TERESA ARMIJO DE SYMINGTON, of New Mexico.

Soak and blanch your sweetbreads, cut them into equal sizes and remove
the skins and little pipes. Take about three dozen fine oysters,
strain off the liquor. Put the sweetbreads into a stew pan and cover
them with the oyster liquor; add also, if you have it, three large
spoonfuls of gravy of roast veal and a quarter of a pound of fresh
butter cut into bits and each bit rolled in flour. When the
sweetbreads are done put in the oysters and let them cook for about
five minutes and take them out again; add at the last two wineglasses
of sweet cream; stir up well for a few minutes and serve in a hot
dish.

SWEETBREADS AND MUSHROOMS,

From MRS. P. B. WINSTON, of Minnesota, Alternate Lady Manager.

Take all the fat off sweetbreads; throw into boiling water; add one
teaspoonful of salt and let stand on fire for twenty minutes; take
from fire, remove all skin and pick to pieces. Put a tablespoonful of
butter in a pan and let melt, add tablespoonful flour and one-half
pint of cream; stir until it boils, add sweetbreads and five mushrooms
chopped fine, one-half teaspoonful of salt and a little pepper. Serve
in patties or paper cases.

SWEETBREADS EN COQUILLE.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

One pound sweetbreads. Soak them one hour in salt water; boil till
tender in salt water in which an onion has been put. One can mushrooms
("champignons") cut into small pieces, stew a bit till tender and mix
with sweetbreads after they are boiled till tender and cut into small
pieces. One pint cream, one tablespoonful butter, one tablespoonful
flour. Cream the butter, mixing with the flour till smooth; stir with
the cream, add one tablespoonful of Worcestershire sauce and stir
together over the fire until it boils, then pour it over the
sweetbreads and mushrooms. Serve in shells or cases. Can be used also
without mushrooms if desired.

SWEETBREAD PATTIES.

From MISS WILHELMINE REITZ, of Indiana, Lady Manager.

Wash one pair of sweetbreads; throw them into boiling water and simmer
gently twenty minutes; then throw them into cold water to blanch and
cool. When cool pick them into small pieces, rejecting all the fine
membrane. Chop fine a half can of mushrooms. Put a large tablespoonful
of butter in a sauce pan to melt without browning; add an even
tablespoonful of flour, mix until smooth; add a half pint of cream,
stir continually until it boils; add a half teaspoonful of salt, a
dash of white pepper; the mushrooms and sweetbreads mix and stand over
boiling water for five minutes. Serve in paper cases, silver shells or
in puff-paste cases.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

VEAL CROQUETTES.

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.

Mince cold roast or boiled veal; add one-fourth as much of minced
oysters scalded in their own liquor. Season with a dusting of red
pepper, salt, a flavor of onion (two fine cut rounds of onion is
sufficient), a tablespoonful of lemon juice. Stir this into a half
pint of drawn butter made thick with flour; mould the croquettes; roll
them in egg, then in cracker crumbs, salted and peppered; put them
where they will be cold; when chilled put them in a frying basket into
hot fat; two minutes will brown them.

VEAL CROQUETTES.

From MISS KATHARINE L. MIKOR, of Louisiana, Fourth Vice President
Board of Lady Managers.

Two pounds of veal, boiled until done; remove skin and hone and chop
very fine; crumb a half loaf of bread and mix with the veal broth; add
three eggs, two tablespoons of butter, salt, pepper, parsley, etc.
Then form into egg-shaped balls and fry brown in boiling lard. It is
necessary to dust the balls with cracker-dust or flour.

VEAL POT PIE

From MISS SUSAN W. BALL, of Indiana, Alternate Lady Manager.

Take two pounds of veal--a rib piece is good; cut it in small pieces;
put it into a pot, having placed a small plate in the bottom to keep
the meat from burning. Put in two quarts of water, either hot or cold.
Keep it boiling for about an hour and a half. Then make a quart of
flour into biscuit dough; drop in small lumps; cover closely. Twenty
or twenty--five minutes will generally cook them. Be sure that there
is water sufficient to cover the meat entirely when the dumplings are
put in.

CASSELETTES DE VEAU.

From MRS. JAMES R. DEANE, of California, Lady Manager.

This is a very simple, attractive and palatable dish for a luncheon
table and may be used either warm or cold. Yours, cordially,
Ingredients for one dozen: One-quarter pound macaroni; one pound filet
of veal; one ounce butter; one ounce flour; one gill of white stock or
milk; three eggs; pepper; salt, and a little cayenne to taste. Chop
the veal and then pass it twice through a sausage cutter or mincing
machine. Cook the butter and flour together for about ten minutes;
then add the milk or stock; then turn on a plate to cool; then add the
minced veal; then add the seasoning; break the eggs in one by one;
stir well. Boil the macaroni in salt and water until soft; drain it
well and cut into rings about one-quarter inch long; have some small
cups shaped like egg-cups; grease the sides slightly and place in the
bottom of each cup a circular piece of cold boiled ham, fitting
closely. Then arrange the macaroni on the sides, the open part to the
side of the cup; then fill each cup with the chopped veal; cover with
a greased paper and steam for twenty minutes. If eaten warm, use any
gravy that may be used with veal. Will keep for two or three days.

VEAL FRICASSEE.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

Take a knuckle of veal; boil two hours in sufficient water to cover
it; when thoroughly cooked, remove the meat and thicken the gravy
with one tablespoonful of flour; add a little salt and one egg, well
beaten; pour over the meat and serve hot with slices of lemon.

VEAL LOAF

From MRS. WHITING S. CLARK, of Iowa, Lady Manager.

Three pounds raw veal, chopped fine; two-thirds cup butter or its
equivalent of salt pork, chopped; three eggs, well beaten with
tablespoon milk; four Boston crackers, pounded fine; two even
teaspoons pepper; one teaspoon sage; one tablespoon salt. Mix well in
a loaf and bake two-hours. Baste often with butter and water.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

POTTED TONGUE.

From MRS. FRANK H. DANIELL, of New Hampshire, Alternate Lady Manager.

Take the remains of a cold boiled tongue, remove all the hard parts,
cut the meat into small pieces and afterwards pound it to a smooth
paste. Season with cayenne, and beat with it one-fourth of its weight
in clarified butter. Press it into small jars, cover it one-fourth
inch deep with clarified butter, melted drippings or melted suet. A
smaller proportion of butter will be required if a little of the fat
of the tongue is used instead of the lean only, but the butter must
not be entirely dispensed with. It can be seasoned by the addition of
one teaspoonful of mixed mustard, one saltspoonful of white pepper, a
pinch of cayenne, and as much grated nutmeg as will cover a three-cent
piece to each pound of tongue. Potted tongue is excellent when pounded
with its weight in well dressed cold chicken, cold veal, or partridge.
The tongue must be pounded to a perfectly smooth paste.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

MUTTON CHOPS.

From MISS MARY B. HANCOCK, of Iowa, Treasurer of State Board and
Alternate Lady Manager.

Sprinkle the chops with salt, pepper and flour; put them in the double
broiler; broil over or before the fire for eight minutes. Serve on a
_hot_ dish with butter, salt, and pepper, or tomato sauce. The
fire for chops should not be as hot as for steak. Chops can be
seasoned with salt and pepper, wrapped in buttered paper, and broiled
ten minutes over a hot fire.

ROAST LAMB.

From MRS. ROBT. B. MITCHELL, of Kansas, Lady Manager.

Brush three ounces of melted butter over the inner part of a well
trimmed quarter of lamb, and strew thick with finely grated bread
crumbs, seasoned with salt, pepper and parsley; roll and skewer four
or five slices of bacon to the outer side; put in rather quick oven.
When thoroughly done (not over cooked) remove the bacon and baste the
meat with well beaten yolk of egg and gravy; cover thick with bread
crumbs and brown nicely. Garnish the platter on which it is served
with sprays of mint. Mint sauce should be an accompaniment. This makes
not only an attractive looking, but delicious roast of lamb.

LAMB CHOPS.

From MRS. HESTER A. HANBACK, of Kansas, Lady Manager.

Trim neatly and hack with sharp knife until tender; dip each piece in
beaten egg and roll in cracker crumbs; place in pan equal quantities
of butter and lard very hot; fry until nicely browned and serve with
green peas.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

YORKSHIRE PUDDING.

From MRS. HARRIET A. LUCAS of Pennsylvania, Lady Manager.

This pudding, as its name indicates is a great English dish, and to be
used as vegetables are, with _roast beef only_. When vegetables
are scarce, it adds a change to the ménu, which everybody likes but
few know how to make successfully, because _it is very simple_.

For a small family, put one pint of milk into a bowl, a small pinch of
salt: break into this (without beating) two fresh eggs. Now have a
good egg beater in your hand; dust into this one-half pint of sifted
flour; beat vigorously and rub out all the lumps of flour. Have ready
a smaller roasting pan than that in which your beef is roasting, and
put in it a good tablespoonful of sweet lard, _very hot_; pour
your light batter into this, place a spit or wire frame in the
pudding, lift the roast from the pan about 20 minutes before it is
done and put it on the spit, so that the juices of the beef will drop
on to the pudding. About 20 minutes will cook it. Make gravy in the
pan from which the roast has been removed. Slide into a hot meat dish
and serve with the meat. Most cooks persistently raise it by adding
some sort of baking powder, thinking it of no importance that the meat
is over the pudding.

I never yet found a person that did not enjoy a _good_ Yorkshire
pudding. This is a small one, for four or five persons. If you
increase the pudding, also select a larger pan, as the batter should
be fully one-half to an inch in the pan; if not, it will become too
crusty.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

ROAST BEEF.

From MRS. MATILDA B. CARSE, of Chicago, Lady Manager,

In roasting meats of all kinds, the method adopted should be the one
that in the most perfect manner preserves the juices inside the meat.
To roast beef in the best possible manner, place the clean-cut side
of the meat upon a _very_ hot pan. Press it close to the pan
until seared and browned. Reverse and sear and brown the other side.
Then put at once in the oven, the heat of which should be firm and
steady, but not too intense, and allow 20 minutes to the pound: if it
is to be rare, less half an hour deducted from the aggregate time on
account of searing. For example, a five-lb. roast of beef will require
one and one-quarter hours, a six-lb. roast one and one-half hours, and
so on. If the oven is in not too hot, the beef requires no basting.
When it is at the proper temperature and the cooking is going all
right, the meat will keep up a gentle sputtering in the pan. A roast
of beef should never be washed but carefully wiped off with a damp
cloth. When meal is done, take it from the oven, cut off the outside
slices, then salt and pepper well. The meat, if roasted in this way,
will be sweet, juicy and tender.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

MEATS

FILET OF BEEF.

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

Filets of beef may be supplied by the butcher already trimmed and
larded, but a more economical way is to buy the large piece which
contains the tenderloin. Have the butcher cut the tenderloin out and
the rest of the meat into slices one-half or one inch thick; these
pieces may be used to advantage in beef olives, stews or pies, the
bones in the piece of meat to be broken up for the soup pot. The filet
is then to be prepared by the cook in this manner: Remove all skin and
fat; fold the thin end under and skewer in place; the upper side must
present a smooth surface for larding; with a larding needle lard the
filet of beef in regular and even rows, with strips of firm, fat
pickled pork one-quarter of an inch square and about two and one-
quarter inches long. The lardoon should be about one-third of an inch
under the surface and come out about three-quarters of an inch from
where it went in, one-half inch projecting on each side. Place the
filet in a small baking pan, with minced salt pork and suet on the
bottom of the pan, and six spoonfuls of stock to baste the filet.
One-half to three-quarters of an hour will roast it, depending on
heat of oven and whether it is preferred underdone or well done.
Serve with mushroom sauce or à la jardiniêre.

_Mushroom Sauce_--Melt one tablespoon butter; stir in a
tablespoon of flour, and when it is well browned, add, after heating,
six tablespoons of stock with half the juice from the can of mushrooms
and one-half teaspoonful of lemon juice, seasoned with pepper and
salt; add the button mushrooms and let all simmer about ten minutes.
Pour over the filet of beef and serve.

_À la Jardiniêre_--Potatoes, turnips, beets, and carrots, cut in
round balls, tiny onions, cauliflower blossoms, French beans or peas,
are boiled separately in salted water, seasoned with salt, butter and
cream, drained and then piled in little groups around the filet of
beef, each pile being one kind of vegetable.

_Beef Olives_--Slices of beef one-half inch thick and about four
inches square, spread with a force meat of cold meat, bacon or ham,
with one cup of bread crumbs, the yolks of three eggs, one pint of
gravy or stock, a tablespoon of catsup, salt and pepper to taste. Roll
up the slices of beef and fasten with tiny skewers; brush them over
with egg and crumb and brown slightly in the oven; then put in stew
pan and stew till tender. Serve in gravy in which they were cooked,
with fried or toasted croutons of bread.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

ROULARDS.

From MRS. RALPH TRAUTMANN, of New York City, First Vice President
Board of Lady Managers.

Secure slices of beef cut very thin from the round or cross rib. Take
tomatoes, carrots, onions, celery, parsley, and hard boiled eggs, all
chopped very fine. Mix with a good sized piece of butter, cracker
crumbs, a pinch of ginger and salt and pepper to taste. Mix well and
spread on the slices of beef. Make a roll of each slice, folding in
the edges to retain the dressing, and tie up securely with cord. Have
beef suet on the fire; after rendering and straining, add a little
water to prevent scorching and bring to a boil in a flat-bottomed pot
or kettle. Drop in the roulards, rolled and tied; stir with a spoon
until well browned; then set back on the stove and let simmer gently
for two hours with pot tightly covered. Drain well on napkin or sieve,
and garnish with hard boiled eggs, parsley and slices of lemon. Serve
hot. Each roulard should be about the size of an egg.

BEEF LOAF.

From MRS. CARRINGTON MASON, of Tennessee, Alternate Lady Manager.

Three pounds lean finely chopped beef; one dozen rolled butter
crackers; four beaten eggs; one tablespoonful black pepper; one
tablespoonful salt; butter the size of an egg. Mix thoroughly, mold
into two bricks and bake like a roast. This makes a very nice dish
sliced cold for ten. A very little sage can be added if desired.

HASH.

From MRS. ANNIE L. Y. ORFF, of Missouri, Alternate Lady Manager.

Chop any kind of meat fine; to one cupful add one cup of chopped
boiled potatoes, three-fourths cup bread crumbs, put one-half cup
milk, one tablespoon butter, a little pepper and salt in a sauce pan
on the stove; when boiling stir in the hash which should be well mixed
together; take from the fire and add one well-beaten egg; heat gem
pans, and grease; put a spoonful of the hash in each, and put in the
oven till nicely browned.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SAUCES

SAUCE MOUSSELINE.

From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.

_I am always interested, and do my best to help anything done to
help other women.

I send you a recipe which I hope may be of service to you. It is a
delicious sauce for asparagus and is given me by the chef of Prince
Jerome Bonaparte.

Wishing you every success in your most worthy undertaking, I am,

Sincerely yours, _

Put in a sauce pan a piece of butter, melt it, add it pinch of flour;
work it together thoroughly, wet it with a little warm water, salt it,
make it boil, add the yolk of an egg; then beat up the sauce with a
little fresh butter; pass it through the finest gauze. At the minute
of serving add two spoonfuls of beaten cream, well mixed.

BOILED EGG SAUCE.

From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager.

One large tablespoonful butter; two small tablespoonfuls flour; two
eggs. Put the butter in a tin pan over boiling water; when melted,
stir in flour. When thoroughly and smoothly mixed, add enough milk to
make it the proper consistency for sauce. Boil the eggs hard, cut them
in small pieces, stir them into the sauce, and serve with fish or
boiled mutton.

TARTAR SAUCE.

From MRS. MYRA BRADWELL, of Chicago, Lady Manager.

Three eggs; four tablespoonfuls olive oil; one and one-half
teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful
salt; juice of one lemon; two tablespoonfuls of vinegar; one
tablespoonful chopped parsley. Boil two of the eggs very hard; rub the
yolks to a powder; add the raw yolk of the other egg. Stir in slowly
the oil. Chop fine the two whites of the boiled eggs; add the chopped
parsley and one small onion chopped as fine as possible.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

PANNÉE OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Drain two dozen or more oysters in a colander. Pour over them draining
from them, one quart of ice water. Put an iron skillet or frying pan
on the fire; let it get almost red hot. Then put in the oysters,
shaking and stirring them until they boil; add a little salt and
pepper, one large tablespoonful butter. The dish must be hot and the
oysters must be served _very_ hot; must not stand a minute. Soda
crackers put in the stove to get hot and brown, and the oysters poured
over them, are very nice.

CREAMED OYSTERS.

From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.

Parboil one pint of oysters in their own liquor until they are plump.
Drain thoroughly and have your cracker crumbs and white sauce ready.
Put a layer of oysters on a platter, then the white sauce over them,
and a layer of the crumbs on top. Bake about twenty minutes or until
they are brown. For this quantity of oysters use a cup of cracker or
bread crumbs and about one-third of a cup of butter, melted and
stirred into the crumbs. To make the white sauce, take two
tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls
of flour, one-half teaspoonful of salt and one-half saltspoonful of
pepper. Heat the milk. Put the butter in a granite saucepan and when
it bubbles stir in the dry flour very quickly until well mixed. Pour
on one-third of the milk, let it boil up and thicken, then add slowly
the rest of the milk. It should be free from lumps before you put in
the last of the milk. Let it boil a little, then add the pepper and
salt; also a tablespoonful of lemon juice and a little celery salt.

"LITTLE PIGS IN BLANKETS."

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

This amusing and appetizing dish is easily made. Take large fine
oysters and drain them well, and season with salt and pepper, and a
drop of lemon juice if desired. Cut fat bacon into very thin, even
slices, and wrap each oyster in a slice of bacon, fastening securely
with a wooden skewer--a toothpick will do. Two cloves can be inserted
at one end of the roll to simulate _ears_. Have the frying pan
very hot, and cook the little pigs until the bacon crisps. Serve
immediately upon small pieces of toast.

ESCALLOPED OYSTERS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Spread cracker crumbs on bottom of baking dish; then place bits of
butter and a layer of oysters, which must be sprinkled with salt and
pepper. Make alternate layers of oysters, cracker crumbs, salt,
pepper, and butter until dish is full. Have crumbs on top. Now make a
small incision in center and pour in one well beaten egg, with a small
quantity of oyster liquor. Put in hot oven and brown nicely.

CREAMED SHRIMPS.

From MRS. M. D. FOLEY, of Nevada, Lady Manager.

Cover one can of shrimps with cold milk and allow to come to a boil;
then drain. Rub one tablespoonful flour with same quantity of butter
and add slowly one cup rich milk or cream at the boiling point. Season
with salt, pepper, and nutmeg, and enough tomato juice to color a
shrimp pink. Stir in the shrimps and when hot pour over small squares
of toast arranged on a warm platter. Garnish with sliced lemons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SHELL FISH

MARYLAND TERRAPINS.

From MRS. WILLIAM REED, of Maryland, Lady Manager.

After bleeding them an hour, put them into warm water. A young one
will boil tender in half an hour. They are done when the shell is
easily removed. Be careful not to cut off the heads before boiling, as
it will make them watery. In picking them, be careful not to break the
gall or waste the liquor. The small bones are often left in the
terrapin--if they are Diamondbacks. Be careful not to break the eggs.
When picked, add the liquor, and to three medium sized terrapins,
three-fourths pound of butter, salt and pepper (cayenne) to taste. Let
them stew for a short time, but be careful not to stir them more than
is absolutely necessary. If you wish, one-half pint of good wine can
be added just before serving.

Another way to dress terrapin is to add to the liquor of three
terrapins, three-fourths pound of butter thickened with browned flour,
cayenne pepper and salt. Spices or onions are never used in Maryland
to dress terrapins.

TERRAPIN WHITE STEW.

From MRS. JAMBS R. DEANE, of California, Lady Manager.

Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint sherry or Madeira; one gill water; six hard-boiled eggs;
one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
mace and allspice to taste. Cut up the terrapin fine; put in a stew
pan with terrapin juice, water, butter, salt, pepper and spices.
Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually
with cream; add this mixture, with the wine, and the lemon cut in thin
slices, to the terrapin stew. Cut up the whites of eggs in thin rings
and, stirring, mix thoroughly, but do not let it boil. To be served at
once.

WHITE STEW OF TERRAPIN.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

Cut off the heads and throw into cold water for about an hour to draw
the blood. Scald them to loosen the skin and nails; open and clean
them. Cover with water and boil, with part of an onion chopped fine,
and a sprig of parsley and thyme. When thoroughly done, remove all the
meat from the shells and bones, chop fine and return to the pot. Rub
to a cream one-quarter pound of butter and one tablespoonful of flour,
with a little of the stock, and stir in gradually, adding salt and red
pepper to taste. Just before serving put in one-half pint of cream and
one wineglass of wine to each terrapin. Slice one lemon and four hard-
boiled eggs into a tureen, pour the stew over them and serve in
terrapin dishes.

TERRAPIN CROQUETTES.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

Take the meat of one terrapin. Chop in small pieces, add a pint of
sherry and boil ten minutes; then add a quart of cream and boil again
ten minutes; add salt, cayenne pepper, a little Worcestershire sauce
and two tablespoons of cream sauce. Beat up yolks of four eggs in
some cream butter and mix with the other. Put in tin moulds and place
on ice for six or eight hours until hard. Dip moulds in hot water to
loosen. Take out of moulds, bread as you would oysters, and fry.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

DEVILED LOBSTER.

From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.

Two lobsters, each weighing about two and a half lbs.; one pint of
cream; two tablespoonfuls of butter; two of flour; one of mustard; a
speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the
lobster and with a sharp knife cut the meat rather fine. Be careful in
opening not to break the body or tail shells. Wash these shells and
wipe dry. Join them in the form of a boat, that they may hold the
prepared meat. Put the cream on to boil. Mix the butter, flour,
mustard, and pepper together and add three spoonfuls of the boiling
cream. Stir all into the remaining cream and cook two minutes. Add the
lobster, salt and pepper, and boil one minute. Fill the shells with
the mixture and place in pan. Cover with the bread crumbs and brown
for twenty minutes in a hot oven. Serve on a long narrow dish, the
body in the centre, the tails at either end. Garnish with parsley.

LOBSTER CROQUETTES.

From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.

One pint chopped lobsters; good half pint rolled crackers; one
tablespoonful butter; ten of milk; salt and pepper to taste. This
quantity is enough for twelve persons.

DEVILED CRABS.

From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.

Take butter the size of an egg; melt slowly in sauce-pan; into butter
slice fine a piece of onion size of a filbert; brown slowly. Sift into
above, tablespoonful of flour and cream carefully; heat a generous
half pint of milk and stir into butter and flour. Take No. 2 can of
deviled crabs; strain off all the liquor; season with a scant teaspoon
of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good
half teaspoon of liquor from Crosse & Blackwell's chow-chow, one
teaspoon Worcestershire sauce, tablespoonful vinegar and a half
teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and
stir into butter and milk. When cooking well, stir into it rapidly two
eggs that have been well beaten. Remove from stove and put in crab
shells with butter the size of filbert and rolled crackers on top.
Heat in quick oven and serve at once, garnished with parsley.

This recipe makes an amount sufficient for eight persons. If desired,
cracker crumbs very fine may be added to increase the quantity, just
before stirring in the eggs. The crabs may be kept three or four days
if in a cool place.

DEVILED CRABS.

From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.

Boil them, take the meat out of the bodies, and large claws; put it
into stew pan with half a pint of claret, spoonful of eschalot
vinegar, a little cayenne, some salt, piece of butter. Stew for an
hour over a gentle fire until they are almost dry. Then add small
quantity of fish stock, or gravy, a tablespoonful of essence of
anchovy, and small piece of butter rolled in flour. Serve with sippets
of fried bread around the dish.

DEVILED CRABS.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

Have one large crab picked from the shell, and shred fine, and the
shell well cleansed. Heat one egg well, add one _tea_-cup sweet
cream; butter, size of an egg, melted; one sherry glass of sherry; one
large spoonful of Worcestershire sauce; mace, allspice and cloves to
taste; a good deal of cayenne and a little black pepper and salt. Stir
this all together over the fire till it boils; then pour over the crab
and mix well; fill the shell and sprinkle over the top a thick layer
of fine cracker crumbs and bits of butter. Put in a hot oven till
browned on top. Serve hot.

SOFT SHELL CRABS.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

Plunge the crabs into boiling water and leave for about ten minutes.
Wash them carefully and remove the sand bags. Dry them thoroughly and
for one dozen crabs have six raw eggs, well beaten. Dip each crab into
the eggs and roll them in cracker dust seasoned with salt and black
pepper. Fry a light brown, in boiling butter or lard.

FROG LEGS.

From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.

Frog legs must be first salted and then dipped in a batter made of
cracker dust and beaten eggs. Fry them in sweet table butter until
they are a golden brown color. The batter retains their sweet juices
and they need no other condiments.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

FISH

SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE.

From MRS. JAMES R. DEANE, of California, Lady Manager.

Skin the fish and cut flesh into filets; put the skin and bones into a
saucepan with water enough to cover them; let this boil to make the
stock for the gravy. Now wipe the filets dry and roll them up with the
skin side inward to make them stand firm; place the filets on a
buttered baking tin, first rolling them into bread crumbs. When ready
to cook, squeeze over each filet about a teaspoonful lemon juice and
put on each a piece of Maître d'Hotel butter; cover with a buttered
paper and cook about ten minutes.

_To Make Maître d'Hotel Butter_--Work one tablespoonful of butter
to a cream; squeeze in the juice of one-half a lemon; one-quarter
saltspoonful cayenne; one tablespoonful finely chopped parsley. Put
butter on ice to cool before using.

_Sauce for this Dish_--Two tablespoonfuls of butter, melted; two
tablespoonfuls of flour, stirred into the butter and cook for ten
minutes. Then put in a small pinch of cayenne pepper and a cupful of
fish stock and cook for ten minutes. Then put in juice of one-half
lemon, a tablespoonful of finely chopped parsley, and just before
serving put in two tablespoonfuls of cream.

BAKED SHAD.

From MRS. MARY R. KINDER, of Delaware, Lady Manager.

Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well
beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with
_brown gravy_, mushroom, or tomato ketchup.

CUBION.

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.

Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a separate vessel, cut very fine and fry, one onion and
two cloves of garlic. When brown, add two tablespoonfuls of flour, one
pint of prepared tomatoes, pepper and salt to taste, a tablespoonful
of Worcestershire sauce, and half a dozen whole cloves. Let this
simmer for one-half hour, then add one-half pint of wine. Pour over
the fried fish, and serve immediately.

COD FISH BALLS.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

One pound codfish; one and a half pound potatoes; one quarter pound
butter; two eggs. Boil the fish slowly, then pound with a potato
masher until _very_ fine; add the potatoes mashed and hot; next
add butter and one-half cup milk and the two eggs. Mix thoroughly,
form into balls, and fry in hot fat.

SALMON CROQUETTES.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

One can of salmon, minced very fine; two large Irish potatoes, boiled
and mashed; half of a small onion, chopped fine; two raw eggs; salt
and black pepper; two tablespoonfuls of Worcestershire sauce. Rub
these together until very light. Make into balls, roll in cracker dust
and fry in boiling lard.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SOUP REGENCY.

From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady Manager.

The bones and remains of cold fowls, such as turkey and chicken: or
game, such as partridges, woodcock, etc.; two carrots; two small
onions; one head of celery; one turnip; one-half tea cup pearl barley;
the yolks of three eggs, boiled hard; one-quarter pint of cream; salt
to taste, and two quarts of common stock.

_Mode_--Place the bones and remains of the fowls in the stew pan,
with the vegetables sliced; pour over the stock and simmer for two
hours; skim off all the fat and strain it Wash the barley and boil it
in two waters before adding it to the soup; finish simmering in the
soup, and when the barley is done take out half and pound the other
half with the yolks of the eggs. When well pounded, rub it through a
fine colander, add the cream and the salt, if necessary; let it boil
up once more and serve very hot, putting in the barley that was taken
out first. Time of cooking, 3-1/2 hours. Seasonable from September to
March. Sufficient for eight persons.

PEA SOUP.

From MRS. WHITING S. CLARK, of Iowa, Lady Manager.

Cover a quart of green peas and a very small onion with hot water;
boil till soft enough to strain through a sieve. Cream two tablespoons
of butter and one of flour and add to a quart of milk and coffee cup
of cream. Boil all together and strain. Stir in whipped cream and
serve with buttered toast cut in small squares.

CLAM CHOWDER.

From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.

To one pint of clams add one quart of milk, two onions, chopped fine,
two tablespoonfuls of butter, the yolks of two eggs rubbed in two
tablespoonfuls of flour, salt, parsley, cayenne pepper, half
teaspoonful allspice, four hard-boiled eggs sliced, and half pint
sherry wine added when served. Cut the soft part of the clams in two
pieces; mince the tough part very fine and boil it one hour in a quart
of water before adding the soft part; after the soft part has boiled
half an hour longer, add the milk, flour and other ingredients. Serve
hot.

CLAM CHOWDER.

From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.

Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it three pints of boiling milk and juice of one can of
clams, in which has been cooked two large potatoes, thinly sliced; a
pinch of red pepper; salt; two tablespoonfuls of flour, rubbed smooth
with one tablespoon of melted butter. Stir in clams, heat well and
serve at once.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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 SOUP.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Take one-half dozen fresh tomatoes or a pint of canned, and stew a
half hour in a pint of water; strain through a colander; put the
liquid on the fire; stir in a teaspoonful of soda; then add a pint of
heated milk; season with a little butter (a dessertspoonful); salt and
pepper to taste, and bring the whole to a boiling heat and serve hot.

GUMBO FILÉ

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.

Cut up a chicken; sprinkle with flour, and fry in the vessel in which
the gumbo is to be made. When the chicken is nearly done, chop an
onion and fry with it. Pour on this three quarts of boiling water, and
let all boil slowly till the flesh leaves the bones of the chicken.
Then add the liquor from the oysters, two tablespoonfuls of tomato
catchup, and salt and pepper to taste. Let this boil a short time;
then add one hundred oysters. Do not allow them to boil more than two
minutes. Remove the vessel from the fire, and before pouring into the
tureen, sprinkle in two tablespoonfuls of filé. Serve always with
rice.

_To Prepare Filé for Gumbo_.--Gather sassafras leaves, as late as
possible in the season, before they turn red. Dry them in the shade
and open air. When perfectly dry, pound thorn, sift the powder and
bottle it Keep tightly corked.

GUMBO SOUP.

From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.

Fry three rather thin slices of salted pork; and three large onions in
the some fat. Fry also a chicken of medium size, after which put pork,
onions, chicken and a half pound of _lean_ ham, into a dinner
kettle containing four quarts of boiling water. When the mixture
begins to boil, add one quart of gumbo, the corn cut from two ears,
three tomatoes, and two VERY small red peppers. Add boiling water as
it needs and cook slowly five or six hours, after which strain and
serve with bread "crunchers" cut in dice.

CHICKEN GUMBO WITH OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Take a young chicken or a half grown one; cut up; roll it in salt,
pepper and flour, and fry it a nice brown, using lard or drippings as
if for a fricassee. Cut up a quart of fresh green okra and take out
the chicken and fry the okra in the same lard. When well browned,
return the chicken to the pot and boil. Add to it a large slice of
ham--a quarter of a pound will be about right for this gumbo. Pour on
to the chicken, ham and okra half a gallon of boiling water and let it
boil down to three pints. Ten minutes before serving, pour into the
boiling soup two dozen fine oysters, with half a pint of their liquor;
let it come to a good boil and serve with well-boiled rice._--La
Cuisine Creole._

OKRA SOUP.

From MISS FLORIDA CUNINGHAM, of South Carolina, Lady Manager.

Two quarts of okra out very fine in three quarts of water, in which
put a large shank of beef, and boil one hour. Then skim well and add
two quarts of fresh tomatoes, strained. Boil slowly and without
ceasing for at least five hours. Season with salt to the taste when
the tomatoes are put in, and add black and cayenne pepper when ready
to serve. Keep closely covered while cooking.

BLACK BEAN SOUP.

From MRS. M. D. FOLEY, of Nevada, Lady Manager.

Soak one coffee cup black turtle beans over night in cold water. Add
water enough in the morning to cook thoroughly. One hour before dinner
rub through a sieve and stir in three pints plain beef stock. Season
with salt, pepper, and a salt spoon each of cloven and allspice. Just
before serving add a wine glass of port or sherry, one small lemon
thinly sliced and one hard boiled egg chopped fine.

BEAN SOUP.

From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady Manager.

Take one can of Boston baked beans. Remove all the pork and pour over
the beans one quart of boiling water, and let it boil slowly for one
hour, adding hot water from time to time to keep up the quantity. Mash
the beans thoroughly and strain through a sieve, heat again nearly to
boiling and add one pint of hot (not boiling) cream; add pepper and
salt to taste.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

CORN SOUP.

From MRS. M.D. THATCHER, of Colorado, Lady Manager.

One large fowl, or four pounds of veal (the knuckle or neck will do).
Put over fire in one gallon of cold water, without salt. Cover tightly
and simmer slowly, until the meat will slip from the bones, not
allowing it to boil all the strength out, as the meat can be made into
a nice dish for breakfast or luncheon, by reserving a cupful of the
liquor to put with it in a mince on toast, or a stew. Strain the soup
to remove all bones and bits of meat. Grate one dozen ears of green
corn, scraping cobs to remove the heart of the kernel (or one can, if
prepared corn be used). Add corn to soup, with salt, pepper and a
little parsley, and simmer slowly half an hour. Just before serving,
add a tablespoonful of flour, beaten very thoroughly with a tablespoon
of butter. Serve very hot.

CELERY SOUP.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Put a veal bone to boil in one quart of water. After skimming it well,
put in one pint of celery cut up very fine, two tablespoonfuls of
rice, one onion, one teaspoonful of celery salt. Let this boil till
reduced to a pint. Take out the meat and pass the soup through a
colander, mashing and extracting as much of the puree as possible,
passing the stock through it two or three times. Boil a quart of milk
separately; rub two tablespoonfuls of flour in a half a cup of butter;
add this to the boiled milk; after cooking it a few minutes, add the
milk to the celery puree and serve at once, mixing milk and puree
well.

OYSTER SOUP.

From MRS. HELEN C. BRAYTON, of South Carolina, Vice President of State
Board, and Lady Manager.

Take one hundred oysters and simmer in their liquor with allspice. As
the scum rises skim carefully. Strain off the liquor and add to it
three-quarters lb. butter and one-quarter lb. flour, rubbed to a
cream. Let this boil and carefully stir in a quart of milk, guarding
against curdling and pour over the oysters.

BISQUE OF CRAB OR CRAWFISH.

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

Boil one dozen crabs; pick them in flaky pieces as much as possible;
remove the meat from the claws and the fat from the back. Reserve some
of the nicest pieces and put them aside for the soup after it is done.
Boil a chicken or veal bone; put it into two quarts of cold water; let
it come to a boil and skim well, adding a cup of rice; let all boil
together until the ingredients are reduced to one quart; add an onion,
a piece of celery (or a teaspoon of celery salt); pass the stock and
rice, together with the other parts of the crab, through a sieve; mash
the chicken or veal bone well, and add some of the stock. Mash again
and scrape from the bottom of the sieve, obtaining all the puree
possible; add this to the broth, together with the meat of the crabs.
Let a pint of sweet cream come to a boil, adding it to the soup just
as it is being served; also two tablespoons of butter, celery salt and
pepper.

POTATO PUREE.

From MRS. JAMES R. DEANE, of California, Lady Manager.

Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tablespoonfuls chopped celery; one quart milk; one quart
boiling water; one-half cupful sago; one-half teaspoonful pepper; one
teaspoonful salt. Wash, peel and slice potatoes, onions and celery.
Melt the butter and add it to the vegetables, stirring it for five
minutes to keep it from browning or burning. Then add the boiling
water. When the vegetables are soft, rub them through a sieve; add the
milk, and when the soup is boiling, add the sago, a little at a time,
and cook until the sago looks clear. Stir the soup well and add
seasoning the last.

ASPARAGUS SOUP.

From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.

Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper corns; a little parsley. Boil one hour and strain, then
add one pint whipped cream. After dished, season with salt to taste.
Tapioca or celery may be substituted for asparagus.

TOMATO SOUP.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One quart of canned tomatoes; one quart of boiling water; one small
onion; one carrot; celery and parsley; one teaspoonful salt. Boil
slowly for three hours and strain. Add two tablespoonfuls sugar, one
tablespoonful butter, two tablespoonfuls flour made into a paste with
water and used as thickening.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SOUP

The foundation of all excellent soup is a stock made from beef. For a
dinner company heavy soup is not so desirable as a good, clear, rich
soup, and I add a tried recipe from "Practical Cooking and Dinner
Giving," called:

AMBER SOUP.

A large soup bone (two pounds); a chicken; a small slice of ham; a
soup bunch (or an onion, two sprigs of parsley, half a small carrot,
half a small parsnip, half a stick of celery); three cloves; pepper;
salt; a gallon of cold water; whites and shells of two eggs, and
caramel for coloring. Let the beef, chicken and ham boil slowly for
five hours, add the vegetables and cloves, to cook the last hour,
having fried the onion in a little hot fat and then in it stuck the
cloves. Strain the soup into an earthen bowl and let it remain over
night. Next day remove the cake of fat on top; take out the jelly,
avoid the settlings; and mix into it the beaten whites of the eggs
with the shells. Boil quickly for half a minute; then, removing the
kettle, skim off carefully all the scum and whites of the eggs from
the top, not stirring the soup itself. Pass through a jelly bag, when
it should be very dear. Reheat just before serving, and add then a
tablespoonful of caramel to give a rich color and flavor.

_Caramel_--Take a cup of sugar and a tablespoon of water. Put in
a porcelain kettle and stir constantly to prevent burning, until it
has a bright brown color. Then add a cup of water, pinch of salt; let
it boil a few moments longer, cool, strain, and put away in a close-
corked bottle--and it is always ready for coloring the soup.

MOCK-TURTLE SOUP.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice
President, Board of Lady Managers.

This soup should be prepared the day before it is to be served up. One
calf's head, well cleaned and washed. Lay the head in the bottom of a
large pot. One onion; six cloves; ten allspice; one bunch parsley; one
carrot; salt to taste; cover with four quarts of water. Boil three
hours, or until the flesh will slip easily from the bones; take out
the head; chop the meat and tongue very fine; set aside the brains;
remove the soup from the fire; strain carefully and set away until the
next day. An hour before dinner take off all fat and set on as much of
the stock to warm as you need. When it boils drop in a few squares of
the meat you have reserved, as well as the force balls. To prepare
these, rub the yolk of three hard boiled eggs to a paste in a wooden
bowl, adding gradually the brains to moisten them; also a little
butter; mix with these two eggs, beaten light; flour your hands; make
this paste into small balls; drop them into the soup a few minutes
before removing from the fire. A tablespoonful of browned flour and
brown sugar for coloring; rub smooth with the same amount of butter;
let it boil up well; finish the seasoning by the addition of a glass
of sherry. Serve with sliced lemon.

JULIENNE SOUP.

From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of
Lady Managers.

The day before needed, put two pounds of beef cut from the lower part
of the round, into two quarts of cold water and let come slowly to the
boil, skimming carefully until perfectly clear. When this point is
reached, add a small onion, two stalks of celery, two cloves, and keep
at the boiling point for seven hours; then strain into an earthen bowl
and let cool until next day. A half hour before needed, skim off all
the fat, add pepper and salt to taste; also a half pint of mixed
vegetables which have been cooked in salted water and cut in uniform
dice shape. Let come to a boil, and serve.

NOODLE SOUP.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

To make a good stock for noodle soup, take a small shank of beef, one
of mutton, and another of veal; have the bones cracked and boil them
together for twenty-four hours. Put with them two good sized potatoes,
a carrot, a turnip, an onion, and some celery. Salt and pepper to
taste. If liked, a bit of bay leaf may be added. When thoroughly well-
done, strain through a colander and set aside until required for use.
For the noodles, use one egg for an ordinary family, and more in
proportion to quantity required. Break the eggs into the flour, add a
little salt, and mix into a rather stiff dough. Roll very thin and cut
into fine bits. Let them dry for two hours, then drop them into the
boiling stock about ten minutes before serving.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

OYSTERS

Blue points are the only proper oysters to serve for luncheon or
dinner. They should always be served in the deep shell, and if
possible upon "oyster plates," but may be neatly served upon cracked
ice, covered with a small napkin, in soup plates. The condiments are
salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of
lemon is also properly served with each plate, but the gourmet prefers
salt, pepper, and horse radish, as the acid of lemon does violence to
the delicious flavor of the freshly-opened bivalve. Clams should be
served in precisely the same way.

BOUILLON

Bouillon is made of beef, and must be rich and nutritious. Take ten
pounds of good clear beef cut from the middle part of the round. Wipe
and cut the meat into pieces. Put this into one gallon of water and
heat slowly; skim just as the water begins to boil. When this is done
place the pot where it will simmer slowly for five or six hours. One
hour before removing add two blades of celery, ten pepper corns, six
cloves, small stick of cinnamon, and salt. Should one prefer it plain,
do not put in the spices. Strain and cool. Before using, take off all
fat. It is then ready to heat and serve in cups for luncheons and
teas.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

OYSTERS

Blue points are the only proper oysters to serve for luncheon or
dinner. They should always be served in the deep shell, and if
possible upon "oyster plates," but may be neatly served upon cracked
ice, covered with a small napkin, in soup plates. The condiments are
salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of
lemon is also properly served with each plate, but the gourmet prefers
salt, pepper, and horse radish, as the acid of lemon does violence to
the delicious flavor of the freshly-opened bivalve. Clams should be
served in precisely the same way.

BOUILLON

Bouillon is made of beef, and must be rich and nutritious. Take ten
pounds of good clear beef cut from the middle part of the round. Wipe
and cut the meat into pieces. Put this into one gallon of water and
heat slowly; skim just as the water begins to boil. When this is done
place the pot where it will simmer slowly for five or six hours. One
hour before removing add two blades of celery, ten pepper corns, six
cloves, small stick of cinnamon, and salt. Should one prefer it plain,
do not put in the spices. Strain and cool. Before using, take off all
fat. It is then ready to heat and serve in cups for luncheons and
teas.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

BACHELORS' CORN PONE.

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

One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs, beaten separately; tablespoonful of butter and lard
(half and half); little salt, and scant teaspoonful baking soda. Pour
the buttermilk into the sifted corn meal, stirring until smooth,
retaining a small quantity (half teacupful) of buttermilk to dissolve
soda; add yolks of eggs, well beaten; then soda, having dissolved the
same in the retained buttermilk, mixing well, while it effervesces;
then lard and butter, either melted or cut into shreds; lastly, white
of eggs, beaten to stiff froth. Bake in shallow pan, 20 or 25 minutes.

CORN BREAD.

From MRS. T. J. BUTLER, of Arizona, Lady Manager.

One cup of corn meal; one half cup of sugar; one cup of sweet milk;
one and one-half spoonfuls baking powder; flour enough to make a stiff
batter. Bake in a quick oven.

CORN MEAL MUFFINS.

From MRS. PARTHENIA P. RUE, of California, Lady Manager.

One teacupful of corn meal; one and one-half teacupfuls of flour; two
teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful
of butter; one and one-half teacupfuls of milk; one egg or two yolks
of eggs.

BAKED CORN BREAD.

From MRS. MINNA G. HOOKER, of VERMONT, Alternate Lady Manager.

One teacup cream; one-quarter teaspoon soda; one cup flour; butter
size of a walnut; one cup sugar; one cup Indian meal; one egg.
Granulated meal is the best.

STEAMED BROWN BREAD.

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

Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
milk; two-thirds cup molasses; two teaspoons (even) soda; one
tablespoon salt. Steam constantly for three hours.

RAISED BROWN BREAD.

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

Three pints corn meal; two pints shorts, or coarse flour; three-
quarters cup yeast; one and one-half cups molasses; one and one-
eighth quarts warm water. Let rise until it cracks on top. Steam six
hours and bake slowly one hour. If wheat shorts cannot be procured,
use one pint rye and one and one-half pints graham flour.

BOSTON BROWN BREAD.

From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board, and Lady Manager.

One pint of bread sponge; one cup of warm water; three-fourths cup of
molasses, in which is stirred one-half teaspoon of soda: one large
teaspoonful of salt. Stir in sufficient quantity of graham flour to
make a stiff batter, put in mould and let rise till quite light and
then bake in moderate oven one hour.

STRAWBERRY SHORT CAKE.

From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President,
Board of Lady Managers.

Mix a dough nearly as you would for cream-tartar biscuits, only put
considerable shortening in. Roll thin; bake in a pan; when done, split
it and put the berries (mashed in sugar) between. Whipped cream over
the top makes it very nice.

STRAWBERRY SHORT CAKE.

From MRS. AUGUSTA TRUMAN, of California, Alternate Lady
Manager-at-Large.

Hull and rinse one quart of perfectly ripe berries; put in a bowl with
one large cup of granulated sugar; cut--do not mash--with a silver
spoon and set away in the ice-box for two hours. Make a rich biscuit
dough, adding double quantity of butter; roll out one inch thick and
bake in a deep pie-plate. When done, split quickly with a silver
knife, using the knife as little as possible; spread the berries on
the lower section and cover with the upper; sift on some fine sugar
and serve immediately, as this recipe is for hot short cake.

ORANGE SHORT CAKE.

From MRS. M.D. OWINGS, of Washington, Lady Manager.

Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange, and this is, after all, a very easy
matter. To prepare the oranges, simply cut them in half, without
peeling, and take out the lobes precisely as when eating an orange
with a spoon. The shortcake is mode like very short, soft biscuit and
baked in a round tin in a quick oven. When it is done, split it,
sprinkle sugar over the prepared oranges, put a layer on the under
crust, replace the upper part, upon which put more of the prepared
oranges and serve at once with cream.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

FRENCH ROLLS.

From MRS. SALLIE HOWARD BUSH, of Alabama, Alternate Lady Manager

One and one-half lbs. of flour; four oz. of butter; one-half teacup of
sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs
beaten very light and added last. Set to rise and bake as other rolls.

RISEN MUFFINS.

One quart of flour; one pint of sweet milk; one cake of yeast; three
eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
salt. The yeast must be dissolved in a little of the milk. If desired
for breakfast, they must be made the night before; if for tea, set
them to rise about 11 o'clock in the morning. When well risen, put
them in the tin muffin rings that come especially for them and place
in a moderately warm position, letting them stand about an hour before
putting in to bake.

BREAKFAST ROLLS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Take one-half cake of best yeast and dissolve in half a cup of tepid
water. Pour this on some sifted flour--about half a pint in quantity--
to which must be added more tepid water (or milk, if you like) until a
thick batter is produced. Add to this batter a pinch of salt and a
little sugar. Cover well with a thick cloth and set in a warm place to
rise. In the morning add lard and enough flour to make a stiff dough.
Now make into roll shape and arrange them in a tin pan. Set the rolls
under the stove or near it until they rise again, before putting them
in the oven to bake. Rolls should be made of best flour and the batter
should be put in some earthen vessel when set to rise.

POCKET-BOOK ROLLS.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One pint milk; one-half pint boiling water; salt and flour enough to
make a sponge; one-half cake of compressed yeast. Rise for about two
hours. Then add the white of one egg (beaten); mixed butter and lard
the size of an egg; one teaspoonful sugar. Stiffen with flour; make
out into thick sheets of dough; cut out with a circular cutter; fold
one edge of the biscuit, so cut, toward the center, putting a small
piece of butter under the overlapping edge of dough. Put biscuit in
pans to rise, and when light, bake in a quick oven.

POTATO ROLLS.

From MRS. THEO. F. ARMSTRONG, of Delaware, Alternate Lady Manager.

One and one-half teacup of mashed white potatoes; one-half teacup of
melted lard; one and one-half teaspoon of salt; one teacup of yeast;
two eggs; one tablespoon of sugar. This is the sponge. Set to rise
about nine o'clock in the morning; when light, put in enough flour to
make a soft dough; then let it rise again; when light, roll out thick
and cut in round cakes; put in pan and lighten again; bake in quick
oven.

GRAHAM GEMS.

From MRS. LOUISE CAMPBELL, of New Mexico, Alternate Lady Manager.

Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teaspoon of soda, which dissolve in buttermilk; mix with buttermilk
into a stiff batter; put into hot gem irons and bake in a quick oven.

CORN CAKE.

From MISS HATTIE T. HUNDLEY, of Alabama, Lady Manager.

One pint of milk; half a pint of Indian meal; four eggs; a scant
tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the
milk boiling on the sifted meal. When cold, add the butter (melted),
the salt, the sugar, the yolks of the eggs, and, lastly, the whites,
well beaten. Bake half an hour in a hot oven. It is very nice baked in
iron or tin gem pans, the cups an inch and a half deep.--_Mrs.
Henderson's Cook Book._

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

SALLY LUNN.

From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

One pint of milk; three eggs, well beaten; salt; one large spoon of
butter; half a teacup of yeast, and as much flour as will make a thick
batter. Pour into a cake pan and place in a warm spot to rise. Bake in
moderate oven. When done, cut with sharp knife crosswise twice,
pouring over each part drawn butter. Replacing the parts, cut then
like cake, serving at once while hot. This is a great favorite with
Southerners.

HAM TOAST.

From MRS. ROSINE RYAN, of. Texas, Lady Manager-at-Large.

_Your enterprise commends itself to every woman who has the best
interests of her sex uppermost in her thoughts.

Among the happy recollections of my childhood, luncheon Ham Toast
stands out temptingly clear. It was my mother's own, and I give it in
preference to several others that occur to me. Most cordially yours,

Boil a quarter of a pound of _lean_ ham; chop it very fine; beat
into it the yolks of three eggs, half an ounce of butter and two
tablespoonfuls of cream; add a little cayenne; stir it briskly over
the fire until it thickens; spread on hot toast; garnish with curled
parsley.

OAT MEAL

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

Dampen the meal, put it in a thin cloth and steam for thirty minutes.
Keeps its flavor much better than when boiled.

BREWIS.

From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.

Take half a loaf of Boston brown bread; break in small pieces; put in
an oatmeal kettle and cover with milk; boil to a smooth paste, about
the consistency of oatmeal. Eat hot, with sugar and cream. Nice
breakfast dish.

SANDWICH DRESSING.

From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.

Mix two tablespoons mustard with enough hot water to make smooth;
three tablespoons olive oil; very little red or white pepper; salt;
yolk of one egg; mix with hand and net aside to cool; warm to spread.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

BREAD

STEAMED BROWN BREAD. (A LA OAKLAND FARM.)

From MRS. VIRGINIA C. MEREDITH, of Indiana, Vice Chairman Executive
Committee, and Lady Manager.

_It gives me great pleasure to send you an excellent recipe for
steamed brown bread for your Colombian Autograph Cook Book.

I have great sympathy with your plan, and sincerely hope that the
ladies of our Board will respond cheerfully to your requests. Very
sincerely,_

One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn
meal; one cupful of wheat flour; one-half cupful of New Orleans
molasses; one teaspoonful of soda. Steam three hours.

LIGHT BREAD.

From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State
Board and Lady Manager.

Take one teacup of _boiling water_; stir in corn meal to make a
stiff mush; let stand over night in moderately warm place. Then take
one cup of _fresh milk_ and one of warm water and heat together
to a simmer and add to this the prepared mush, one tablespoonful of
sugar and one teaspoonful of salt. To these ingredients add a little
flour at a time, until you make a stiff batter. Place all in a milk-
warm vessel of water, place near fire and keep warm until it rises--
about six hours. To this yeast add flour to make a stiff dough, using
one tablespoon of lard and a little salt. Keep warm till it rises and
bake about an hour and n half.

FRANKLIN GEMS.

From MRS. L. M. N. STEVENS, of Maine, Lady Manager.

Mix one-half pint of milk and one-half pint water, into which stir
Franklin flour until about as thick as pancakes. Pour into a very hot,
well buttered gem pan and bake in a quick oven.

BAKING POWDER BISCUIT.

From MRS. ROLLIN A. EDGERTON, of Arkansas, Secretary of State Board,
and Lady Manager.

To one quart of flour add two teaspoons of baking powder, one more of
salt, and a tablespoon of lard; mix with sweet milk sufficient to roll
out on board without sticking; cut with biscuit tin and bake quickly
in hot oven.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

COFFEE

The standard mixture of coffee is Java and Mocha; two-thirds Java and
one-third Mocha, the former giving the strength, the latter the
flavor. After roasting it should be kept in an air-tight can. Grind
only so much each time as may be required. To one cupful of ground
coffee add one beaten egg and four tablespoons of cold water; mix
thoroughly in coffee pot and pour in one quart of boiling water. Stir
the coffee until it boils, then place it on the back of the stove
where it will simmer for ten minutes. Add a dash of cold water; wait a
moment, then pour off carefully into silver coffee pot, which has been
standing with hot water in it. Filippini's recipe for Black Coffee is
as follows: "Take six scant tablespoonfuls of coffee beans and grind
them in a mill. Have a well cleaned French coffee pot; put the coffee
on the filter with the small strainer over, then pour on a pint and a
half of boiling water, little by little, recollecting at the same time
that too much care cannot be taken to have the water boiling
thoroughly. When all the water is consumed, put on the cover and let
it infuse slightly, but on no account must it boil. Serve in six
after-dinner cups. Coffee should never be prepared more than five
minutes before the time to serve."

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

CHOCOLATE

To make good Chocolate is not easy. One's own taste must be the guide
regarding strength. Soften and smooth the chocolate with cold water in
a jar on the range; pour in boiling water, then add milk, stirring
constantly. Serve as soon as it boils. When each cup is filled with
the chocolate, place two tablespoons of whipped cream on top.

COCOA

Cocoa, has the same flavor as chocolate, but it is richer and more
oily.

When made from the ground it can be prepared at the table, but it is
better boiled a short time in water and thinned with hot milk.

Made from the shells it requires a longer boiling. First wet two
ounces of the cocoa shells with a little cold water and pour over them
one quart of boiling water. Boil for one hour and a half; strain and
add one quart of milk, also a few drops of the essence of vanilla.

When it comes to a boil take immediately from the fire and serve.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

TEA

Tastes differ as to which of the many kinds of tea is the best, and
yet the general use of English Breakfast and Oolong warrants the
recommending of these two teas as standard. The Chinese have taught us
the correct idea of tea drinking; to have it always freshly made, with
the water boiling, mid to steep the leaves at table.

The tea table can be easily equipped now with a boiler in silver or
brass, with alcohol lamp underneath; a tea caddy in china or silver,
with teapot and cups before the hostess.

No set formula can be prescribed for quantity to each cup, but it
averages one-half teaspoon of tea leaves.

Heat teapot by pouring in some hot water, let it stand a few moments
and empty in a bowl for hot water on the table. Place tea leaves
required in the pot, pour in boiling water, instantly replace the lid
and let it steep a few minutes. It is then ready to serve. Use a small
amount of sugar and no cream, as both cream and sugar detract from the
correct flavor of tea.

For "Five O'clock Tea" a "teaball" is recommended. The teaball is
convenient at all times, but especially upon an occasion when guests
are coming and going. Keep the water on tea table constantly boiling
and the teaball partly filled with tea leaves. A cup of tea can then
be brewed quickly by dropping the ball into the cup, pouring boiling
water over it, holding it in the cup (slightly moving the teaball
around through the water), until the color is satisfactory to the
drinker's taste. In this way three or four cups of tea can be served
quickly and the flavor of the tea leaves preserved. If agreeable to
the taste, a slice of lemon can be added to each cup and a few drops
of arrack to make tea _à la Russe_.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

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

Favorite Dishes is due to the fact that the noble women who have
labored far the best interests of mankind and womankind, in the
development of the Women's Department of the World's Columbian
Exposition, found time to contribute this collection of recipes, as a
means of enabling the compiler to open an additional avenue for women
to provide the necessary funds to pay the expenses of a visit to the
Exposition.

The compiler is mast happy to congratulate the Lady Managers and Lady
Alternates of every State and Territory of the United States,
including Alaska, upon the fact that their prompt responses to the
statement of the object of this publication bring them together in
this place as the exponents of the Art of Cookery, at this stage of
its best development in this country, and as cheerful assistants of
women who need the encouragement and blessings of their more fortunate
sisters.

It is to be regretted that all of the letters, of commendation cannot
be published, but as they would alone constitute a fair sized volume,
only a few have been inserted.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

INDEX

Anchovy, Mutton with
Apple Farina Pudding
Snow

Baked Sardines
Balls, Cheese
Curry
English Chicken
Barbecue of Cold Beef
Batter Cakes, Old Virginia
Beauregard Eggs
Bechamel Sauce
Beef, Cold, Barbecue of
Beef--Cooked
Barbecue of Cold
Bresleau
Croquettes
Fritters
Gobbits
Minced on Toast
Panada
Potato Dumplings
Ragout
Rechauffee
Salt Hash No. 1
No. 2
Steak Pudding
Beef Croquettes
Fritters
Gravy, Roasted
on Toast, Minced
Panada of
Rechauffee of
Salt Hash No. 1
No. 2
Steak Pudding
Timbale
Beef--Uncooked
Brown Stew
Cannelon
Hamburg Steaks
Kibbee
Timbale
Bobotee
Bordelaise Duck
Boudins
Bouquet, Kitchen
Bread
and Butter Custard
Croquettes
Muffins
Southern Rice
Bresleau
Broiled Potatoes
Browned Hash, Vegetable
Browning
Brown Sauce
Stew
Tomato Sauce
Butter, English Drawn

Cake, Corn
Gold
Plain White
Sponge Corn
Cakes, Green Corn
Old Virginia Batter
Canapés
Cannelon
Cases, Chicken Muffin
Casserole
Celery Sauce, Chopped
Cereals
Cheese
Balls
Pudding
Soufflé
Chicken Balls, English
Chicken--Cooked
Casserole
Creamed Hash on Toast
Cutlets
Indian Hash
Mock Terrapin
Supréme
Chicken Corn Pie
Cutlets
Legs, Deviled
Muffin Cases
Supréme
Chicken--Uncooked,
Deviled Legs,
English Balls,
Timbale,
Chopped Celery Sauce,
Tomato Sauce,
Cocoanut Milk, To Make,
Cold Beef, Barbecue of,
Boiled Potatoes,
Meat Sauces,
Compote of Pineapple,
Cooked Beef,
Chicken,
Fish,
Mutton,
Corn Cake,
Sponge,
Cakes, Green,
Dodgers, Plain,
Oysters,
Pie, Chicken,
Cranberry Farina Pudding,
Cream Horseradish Sauce,
Creamed Hash on Toast,
Croquettes, Beef,
Bread,
Egg,
Fish,
Potato,
Rice,
Cucumber Sauce, Grated,
Cucumbers,
Curry Balls,
of Mutton,
Custard, Bread and Butter,
Custards, Potato,
Cutlets, Chicken,

Deviled Chicken Legs,
Dodgers, Plain Corn,
Drawn Butter, English,
Duchess Soup,
Duck Bordelaise,
Dumplings, Potato,

Egg Croquettes,
Plant, Stuffed,
Eggs,
Beauregard
Whites of,
English Chicken Balls,
Drawn Butter,

Farina Gems,
Pudding, Apple,
Cranberry,
Plain,
Fish à la Crême,
Fish--Cooked,
à la Crême,
Baked Sardines,
Canapés,
Croquettes,
French Lamb Stew,
Fritters, Beef,
Fruit Jambolaya,
Soufflé,
Fruits,

Game,
Garnishing, Potato Roses for,
Gems, Farina,
German Slaw,
Gobbits,
Gold Cake,
Grated Cucumber Sauce,
Gravy, Roasted Beef,
Green Corn Cakes,

Hamburg Steaks,
Hash, Creamed, on Toast,
Indian,
Salt Beef No. 1,
No. 2,
Vegetable Browned,
Hashed Brown Potatoes,
Hollandaise Sauce,
Hominy Pone,
Horseradish Sauce, Cream,

Indian Hash,

Jambolaya, Fruit,

Kibbee,
Kitchen Bouquet,
Klopps,

Lamb Stew, French
with Tomatoes
Left-Over Tomatoes
Lemon Rice
Little Puddings à la Grand Belle
Lyonnaise Potatoes

Meat
Sauces, Cold
Milk, Cocoanut, To Make
Potatoes in
Minced Beef on Toast
Mock Terrapin or à la Newburg
Monday Pudding
Muffin Cases, Chicken
Muffins, Bread
Oat Meal
Rice
Mushroom Sauce
Mutton--Cooked
Bobotee
Boudins
Curry of
French Stew
Klopps
Pilau
Salad
Stew with Tomatoes
with Anchovy
Mutton, Curry of
Salad
Mutton--Uncooked
Curry Balls
Mutton with Anchovy

Oat Meal Muffins
O'Brien Potatoes
Old Virginia Batter Cakes
Oysters, Corn

Panada of Beef
Paradise Pudding
Pie, Chicken Corn
Pilau
Pineapple, Compote of
Plain Corn Dodgers
Farina Pudding
White Cake
Pone, Hominy
Potato Croquettes
Custards
Dumplings
Puff
Roses, for Garnishing
Potatoes
au Gratin
Broiled
--Cold Boiled
Hashed Brown
in Milk
Lyonnaise
O'Brien
Scalloped
Stuffed
Sweet
Pudding, Apple Farina
Beef Steak
Cheese
Cranberry Farina
Monday
Paradise
Plain Farina
Sauces
Simple Rice
Steak
Puddings, Little à la Grand Belle
Puff, Potato

Ragout
Rechauffee of Beef
Rice Bread, Southern
Croquettes
Lemon
Muffins
Pudding, Simple
Roasted Beef Gravy
Roses, Potato, for Garnishing
Russian Salad

Salad, Mutton
Russian
Salads
Salt Beef Hash, No. 1
No. 2
Sandwiches
Sardines, Baked
Sauce, Bechamel
Brown
Tomato
Chopped Celery
Tomato
Cream Horseradish,
Grated Cucumber
Hollandaise
Mushroom
Supréme
Tomato
White
Sauces,
Cold Meat
Pudding
Scalloped Potatoes
Simple Rice Pudding
Slaw, German
Snow, Apple
Soufflé, Cheese
Fruit
Soup, Duchess
Sour Milk and Cream
Corn Cake
Old Virginia Batter Cakes
Plain Corn Dodgers
Sponge Corn Cake
Southern Rice Bread
Sponge Corn Cake
Steak Pudding,
Beef
Steaks, Hamburg
Stew, Brown
French Lamb
Lamb, with Tomatoes
Stock
Stuffed Egg Plant
Potatoes
Supréme Chicken
Sauce
Sweet Potatoes

Terrapin, Mock
Timbale
Beef
To Make Cocoanut Milk
Tomato Sauce,
Brown
Chopped
Tomatoes, Lamb Stew with
Left-Over

Uncooked Beef
Chicken
Mutton

Vegetable Browned Hash
Vegetables

White Cake, Plain
Sauce
Whites of Eggs

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

SOUR MILK AND CREAM

Corn Cake

2 eggs
1 cupful of thick sour milk
1 level teaspoonful of baking soda
2 cupfuls of corn meal
3/4 cupful of white flour
2 cupfuls of sweet milk
3 level teaspoonfuls of baking powder

Beat the eggs until very light, without separating. Moisten the soda in
two tablespoonfuls of cold water, stir it into the cupful of sour milk;
add this to the eggs, then add the meal and beat thoroughly. Sift the
baking powder and flour; stir these into the other mixture, and then add
the two cupfuls of sweet milk. Pour into a shallow greased pan and bake in
a moderately quick oven about three-quarters of an hour. This should have
a custard on top.

Sponge Corn Cake

1 cupful of corn meal
1/2 cupful of flour
1 cupful of thick sour milk
2 eggs
1 level tablespoonful of butter, melted
1/2 teaspoonful of salt
1/2 teaspoonful of baking soda

Moisten the soda in a tablespoonful of water and stir into the thick sour
milk. Separate the eggs; beat the yolks, add the sour milk, with the
butter, melted, corn meal and flour. Beat thoroughly, then fold in the
well-beaten whites, add salt and bake in a shallow greased pan in a quick
oven a half hour.

Old Virginia Batter Cakes

2 eggs
1 cupful of sour milk
1 cupful of water
2 cupfuls of white corn meal
1 cupful of flour
1/2 teaspoonful of salt
1 level teaspoonful of baking soda
1 teaspoonful of baking powder

Beat the eggs, without separating, until very, very light. Dissolve the
soda in a little water, add it to the sour milk; stir until this is well
mixed, add it to the egg; add the water, the corn meal, salt and flour
sifted with the baking powder. Mix thoroughly and bake on a very lightly
greased griddle.

Plain Corn Dodgers

1 egg
1/2 teaspoonful of salt
1 cupful of thick sour milk
1 level teaspoonful of baking soda
1 cupful of corn meal
1/2 cupful of flour

Beat the egg, without separating. Dissolve the soda and add it to the sour
milk; add this to the egg; add the salt, then the corn meal and flour.
Beat until well mixed, and drop by spoonfuls in a shallow pan in which you
have a little bacon or ham fat. When cooked on one side, turn quickly and
cook on the other.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

FRUITS

Small quantities of fruit that are not sufficiently sightly to put again
on the table may be put aside and made into fruit pot-pie. All sorts of
fruits may be blended. Put them into a saucepan, and to each pint of this
fruit allow one quart of water and a palatable seasoning of sugar, and you
may flavor it with a little grated lemon or orange rind; bring to boiling
point. During this time put one pint of flour into a bowl, add a half
teaspoonful of salt and a teaspoonful of baking powder. Beat one egg until
light, add to it a half cup of milk, then add this to the flour; there
should be just enough to moisten and make a dough. Take this out on the
board, knead lightly, roll out and cut into biscuits. Put these biscuits
over the top of the fruit; cover the kettle and cook slowly for fifteen
minutes; do not lift the lid during the cooking. Serve hot with plain
milk or cream, or with a hard sauce made from sugar and butter.

Fruit Soufflé

Beat the whites of six eggs until light, but not dry; add three
tablespoonfuls of powdered sugar; mix quickly; line the bottom of the
baking dish with any sort of fruit, such as chopped dates or figs, or
left-over candied fruits or preserves. Heap over the whites of the eggs,
dust thickly with powdered sugar, and bake in a hot oven for five minutes.
Serve immediately. To give variety, where stale biscuits or bread, or
sponge cake are left over, line the bottom of the dish with the stale
bits; pour over enough milk to moisten, put in a layer of fruit and the
whites of the eggs as above.

Fruit Jambolaya

Put one cupful of cold boiled rice in a little sieve or colander and stand
it over the tea kettle where the steam will pass through it. Chop fine any
left-over fruit at hand, an apple, pear, plum, banana, and the pulp of an
orange; they may be all mixed together and slightly sweetened. Put a
little of the rice into four serving dishes, put in the center of each a
tablespoonful of the chopped fruit and send to the table. This is rather
nice for children, and is a good way to use up both the rice and the
fruit, as it makes a good combination.

Plain White Cake

Beat a quarter of a cup of butter to a cream; add gradually one and a half
cups of sugar. Sift two cups of flour with a teaspoonful of baking powder;
measure a half pint of water; add a little water and a little flour, and
so continue until the ingredients are used; beat thoroughly, then stir in
the well-beaten whites of five eggs. Bake in a loaf or layers. Put layers
together with chopped fruit, soft custard, or a soft icing.

Chicken Muffin Cases

Boil together a half pint of water and two tablespoonfuls of butter, add
hastily a half pint of sifted flour, stir over fire until a smooth dough
is formed. Take from the fire and when cool, add one unbeaten whole egg;
beat, add another and so continue until four eggs have been added. Bake in
gem pans until light and hollow, about a half hour. This quantity will
make twelve. Cut a round from the top and fill the muffin with any creamed
mixture.

To Make Cocoanut Milk

Cover one quart of grated cocoanut with one pint of boiling water. Stir
and mash; strain and press. The milk thus produced may be used for
curries. Throw away the pulp.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

VEGETABLES

String beans, cauliflower, carrots, beets, peas and even a cold boiled
potato may all be cut into neat pieces, mixed together, and served on
lettuce leaves, dressed with French dressing as a salad. One cold boiled
beet may be used as a garnish for a potato salad. String beans, if you
have sufficient quantity, may be served alone as a salad.

Stuffed Egg Plant

Throw a good-sized egg plant into a kettle of boiling water; boil ten
minutes; when cold cut into halves and with a blunt knife scoop out the
center. Chop this scooped-out portion fine, mix with it an equal quantity
of finely-chopped uncooked meat, add a grated onion, a clove of garlic
mashed, a teaspoonful of salt, a little chopped parsley, if you have it,
and a dash of pepper. Fill this into the egg plant shells, stand them in a
baking pan, add a cup of stock and a tablespoonful of butter, bake slowly
one hour, basting every ten minutes.

Cucumbers

Raw cucumbers are easily wilted, and are then unfit for serving. Soak them
in pure cold, unsalted water until serving time. Pass French dressing in a
separate dish. In this way the "left-overs" may be placed in the
refrigerator and used next day as an addition to the dinner salad.

Left-Over Tomatoes

A half cup of stewed tomatoes may be used with stock for brown tomato
sauce, or for making a small dish of scalloped tomatoes, helping out at
lunch when perhaps the family is less in number. The Italians boil down
this half cup of tomatoes until it has the consistency of dough; then
press through a sieve, add a little salt, pack down into a jelly tumbler
and stand in the refrigerator to use as flavoring. A tablespoonful in a
soup, or in an ordinary sauce, or mixed with the water for baked beans, or
added to the stock sauce for spaghetti or macaroni, adds greatly to the
flavor as well as appearance.

Corn Oysters

6 ears of cold boiled corn
2 eggs
1 cupful of milk
1/2 cupful of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper

Score the corn, press it out, add the eggs, well beaten, and the oil or
butter; then stir in the milk, salt and pepper. Sift the flour, stir it
in, and drop by spoonfuls into shallow hot fat.

Chicken Corn Pie

6 ears of cold cooked corn
4 eggs
1 level tablespoonful of butter, melted
1 cupful of milk
1 teaspoonful of salt
1 saltspoonful of pepper
1 young chicken

Score the corn and with a dull knife press it out. Carefully beat the
eggs, without separating, until light, add the milk, melted butter, salt
and pepper. Pour this into a casserole mold or pudding dish. Have the
chicken drawn and disjointed; make two pieces of the breast, cut it into
four pieces, dust with salt and pepper, brush with melted butter. Lay the
chicken on top of this mixture and stand the baking dish in a moderately
quick oven about one hour. Serve in the dish in which it was cooked. Some
prefer to broil the chicken on the bone side before they put it into the
pudding, the pudding may be baked, and then put it in the pudding and
brown it with the pudding. This is a good way to use cold left-over corn,
and cold bits of chicken may be used in the place of the fresh chicken.

Green Corn Cakes

4 ears of left-over cooked corn
1 egg
2 tablespoonfuls of milk
1 tablespoonful of melted butter
1/2 cupful of flour
1/2 teaspoonful of salt

Score the corn, press out the cooked pulp, add to it the beaten egg, milk,
melted butter and salt. Stir in the flour, and drop by tablespoonfuls into
a little thoroughly heated fat.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

SALADS

There comes a time during the week, even in careful housekeeping, when
there is an accumulation of little things, a few olives, a slice or two of
beet, perhaps two or three pieces of cooked carrot, a cold potato, a tiny
little bit of cold fish, or cold meats, and not more than a tablespoonful
or two of aspic jelly; these may all be utilized in a

Russian Salad

Chop or cut carefully the vegetables; mix together, add two or three
tablespoonfuls of toasted piñon nuts, and the meat and fish; dish on
lettuce leaves, or, if you have tomatoes, peel and take out the centers,
and fill the salad into the tomatoes. Serve with French or mayonnaise
dressing; garnish with blocks of aspic jelly.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

SAUCES

All meat sauces are made after the same rule, changing the liquids to give
varieties; for instance, one tablespoonful of butter (which means an
ounce), and one tablespoonful of flour (a half ounce) are always allowed
to each half pint of liquid. The butter and flour are rubbed together
(better without heating), then the liquid added, cold or warm, the whole
stirred over the fire until boiling. A half teaspoonful of salt and an
eighth of a teaspoonful of pepper is the proper amount of seasoning.

White Sauce

If you wish to make a white sauce, use one tablespoonful of butter, one
tablespoonful of flour and a half pint of milk. Called also milk or cream
sauce.

Tomato Sauce

Tomato sauce will have the same proportions of butter and flour and a half
pint of strained tomatoes.

Sauce Bechamel

For sauce Bechamel, fill the cup half full of stock, then the remaining
half with milk, giving again the half pint of liquid and usual quantity of
butter and flour.

Sauce Supréme

This is one of the nicest of all sauces to use with warmed-over chicken,
duck or turkey. Rub together a tablespoonful of butter and one of flour,
then add gradually a half pint of chicken stock; stir constantly until
boiling, take from the fire, add the yolks of two eggs, strain through a
fine sieve, add the seasoning, and serve immediately.

Sauces containing the yolks of uncooked eggs cannot be reboiled after the
eggs are added.

English Drawn Butter

For English drawn butter, use a tablespoonful of butter, a tablespoonful
of flour, and a half pint of water. We usually have the water boiling, and
add it gradually to the butter and flour, stirring rapidly. As soon as it
reaches boiling point, take from the fire and add carefully another
tablespoonful of butter. This may be converted into a plain

Sauce Hollandaise

by adding with the last tablespoonful of butter, the yolks of two eggs,
the juice of half a lemon, a teaspoonful of onion juice and a
tablespoonful of chopped parsley.

Brown Sauce

This is made by rubbing butter and flour together in the above
proportions, then adding a half pint of stock; stir until boiling, add a
teaspoonful of browning or kitchen bouquet and the usual seasoning of salt
and pepper. To change the character of this sauce add garlic, onion,
Worcestershire sauce, mushroom catsup, etc.

Brown Tomato Sauce

An exceedingly nice sauce for Hamburg steaks. After you have taken the
steaks from the pan, add a tablespoonful of butter and one of flour; mix.
Fill your measuring cup half full of strained tomatoes, the remaining half
with stock, making a half pint; add this to the butter and flour, stir
until boiling, add a seasoning of salt and pepper and pour over the
steaks.

Roasted Beef Gravy

Roasted beef gravy, which really should be a sauce, is improved by adding
a little tomato to the stock before adding it to the fat and flour. In
roasting meats, we do not use butter for the sauce; there is always
sufficient fat in the bottom of the pan. Pour from the pan all but one or
two tablespoonfuls of fat (the amount required) and add to that the flour.
A rounding tablespoonful of butter to which we refer weighs an ounce; of
liquid fat, as in the pan, you must allow two even tablespoonfuls to the
ounce; so, if you are going to make a half pint of sauce take out all but
two tablespoonfuls of fat; add one tablespoonful of flour and then the
half pint of water or stock.

Browning

Plain burned sugar (caramel) may be used to color soups and sauces, thus
saving the trouble of browning the flour or butter. It is also used as a
flavoring for sweets. Put one cup of sugar, dry, into an iron saucepan.
Stand it over a hot fire, and stir continually until it is reduced to a
dark brown liquid. When it begins to burn and smoke, add hastily a cup of
boiling water, stir and cook until a thin syrup-like mixture is formed.
It must not be too thick. Bottle, and it is ready for use, and will keep
any length of time.

Kitchen Bouquet

Add one chopped onion and a teaspoonful of celery seed to one cup of dry
sugar, and then proceed as for ordinary browning. Strain and bottle. A
very good mixture under this name can be purchased at the grocers.

Mushroom Sauce

Where just a few mushrooms are left over, either fresh or canned, they may
be chopped fine and added to a brown sauce and served with steak or beef;
or they may be chopped fine and added to a cream sauce and served with
chicken or sweetbreads.

Cold Meat Sauces

It is the fashion when one is serving cold meat to pass with it some
condiment like Worcestershire sauce, mushroom, walnut or tomato catsup. Of
course, these used in any great quantity are more or less injurious. A
number of little left-overs in the house may be used to take their place,
adding zest to the meat, and are more economical and more wholesome.

Chopped Tomato Sauce

Peel a good-sized tomato, cut it into halves and press out the seeds; chop
the flesh of the tomato fine, add a quarter of a teaspoonful of salt, a
dash of pepper, or, if you have it, a little sweet pepper chopped fine;
you may add also a little celery chopped very fine, or celery seed, and a
teaspoonful of onion juice; rub your spoon with a clove of garlic, and mix
the ingredients thoroughly; add a teaspoonful of lemon juice and dish.
Pass and use as ordinary catsup.

Grated Cucumber Sauce

Grate three or four large cucumbers; drain them on a sieve; to this
drained pulp add a half teaspoonful of salt, a dash of red pepper, a
teaspoonful of onion juice, a tablespoonful of lemon juice, and their stir
in carefully two or three tablespoonfuls of very thick cream; if you can
whip the cream a little first, so much the better. Cream may also be added
to the tomato.

Chopped Celery Sauce

Chop fine sufficient celery to make a half pint; season it with a quarter
of a teaspoonful of salt, a teaspoonful of onion juice, a dash of pepper.
Rub the spoon with garlic, mix thoroughly, stir into it the yolk of an egg
that has been beaten light with two tablespoonfuls of cream; add a few
drops of lemon juice or tarragon vinegar and serve.

Cream Horseradish Sauce

This is one of the most delightful sauces to serve with left-over meats,
especially beef. Press from the vinegar four tablespoonfuls of
horseradish, add a quarter of a teaspoonful of salt, and work in the yolk
of an egg. Whip six tablespoonfuls of cream to a stiff froth, stir it
gradually into the horseradish and dish at once.

Pudding Sauces

The simple method of making a pudding sauce is to add to a half cup of
sugar, a tablespoonful of flour; mix thoroughly, and then add hastily a
half pint of boiling water; boil for a moment and pour while hot into one
well-beaten egg, beating all the while. This may now be seasoned with any
flavoring, as orange, lemon or vanilla.

To change the character of this sauce, a tablespoonful of butter may be
added. Where butter enters largely into the composition of a pudding
sauce, it is better that it should be beaten to a cream, the sugar added
gradually, then the egg and last the liquor. Heat it over a double boiler
just at serving time, or the froth will float on the surface and the
liquid be rather dense at the bottom.

Melted sugar with lemon juice and a little water is called sugar sauce.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

CHEESE

The shells of Edam, or pine-apple cheese, after all the available cheese
has been scooped out, will be used as a baking dish for stewed spaghetti
or macaroni or rice. If care is taken, one shell may be used for three or
four bakings. Boil the macaroni in plain water until tender; then drain,
cut it into small pieces and add it to cream sauce. Pour this into the
cheese shell, stand the shell on a piece of oiled paper in a baking pan
and run into a moderate oven for fifteen or twenty minutes. Lift the shell
carefully, put it on to a heated dish, and send at once to the table.
After the macaroni has been taken out, the shell will be cleaned and put
aside in a cold place for the next baking. There is just enough cheese
imparted by the toasting of this shell to give ah agreeable flavor to the
macaroni. Plain boiled rice may be heaped into the shells and steamed, or
baked in the oven for a few moments.

Any scraps or bits of common cheese, when too hard and dry to serve on the
table should be grated, put into a jar and put aside for cheese balls to
serve with lettuce, cheese soufflé, for baked macaroni, or spaghetti, or
for croquettes, cheese sauce, or Duchess soup.

Cheese Soufflé

Put one cup of stale bread crumbs with a gill of milk over the fire for
just a moment; take from the fire, add the yolks of three eggs, six
tablespoonfuls of grated cheese, a half teaspoonful of salt and a dash of
red pepper; stir in the well-beaten whites of the eggs; put into
individual baking dishes; bake in a quick oven about eight minutes and
send at once to the table.

Cheese Balls

Grate or chop sufficient common cheese to make a half pint; add to it one
pint of stale bread crumbs, a half teaspoonful of salt, a dash of red
pepper and the whites of two eggs slightly beaten. Form these into small
balls the size of an English walnut; dip in egg and then in bread crumbs
and fry in smoking hot fat. These may also be made into small
cylinder-shaped croquettes, and served with cream sauce.

Duchess Soup

Put two tablespoonfuls of butter and a sliced onion in a saucepan; cook
until the onion is soft and yellow; add to this two tablespoonfuls of
flour, mix, and then add one quart of milk, a level teaspoonful of salt
and a palatable seasoning of red pepper. Add six tablespoonfuls of grated
cheese; stir in a double boiler until it is smoking hot; press through a
fine sieve; reheat and send at once to the table.

Cheese Pudding

Toast slices of stale bread until a golden brown and crisp to the center.
This is best done in the oven. Put a layer of this toasted bread in the
bottom of a baking dish; put over a quarter of a cup of grated or chopped
cheese, sprinkle with salt and red pepper; then another layer of bread,
another of cheese and the last of bread. Pour over sufficient milk to
moisten the bread; bake in a quick oven fifteen minutes, and serve at
once.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

CEREALS

Cold boiled rice left over may be mixed with a small quantity of meat, and
used for stuffing tomatoes or egg plant; or it may be re-heated or made
into pudding, or added to the muffins for lunch, or added to the corn
bread.

A cup of oat meal or cracked wheat or wheatlet may also be added to the
muffins or ordinary yeast or corn breads. These little additions increase
the food value, make the mixture lighter, and save waste.

Southern Rice Bread

Separate two eggs, beat the yolks until light, and add one cup (a half
pint) of milk; add a tablespoonful of melted butter, a half teaspoonful of
salt, and one and a half cups of corn meal; beat thoroughly, and stir in
one cup of cold boiled rice; add a teaspoonful of baking powder; beat for
two or three minutes; stir in the well-beaten whites of the eggs, and bake
in a thin sheet in an ordinary baking pan.

Rice Muffins

Separate two eggs; add to the yolks one cup of milk and a cup and a half
of white flour; beat thoroughly, add a half teaspoonful of salt, a
teaspoonful of baking powder and one cup of cold boiled rice; stir in the
well-beaten whites, and bake in gem pans in a quick oven twenty minutes.

Rice Croquettes

To make cold boiled rice into croquettes, the rice must be re-heated in a
double boiler with a gill of milk and the yolk of an egg to each cup; you
may season with sugar and lemon or salt and pepper, and serve as a
vegetable. Form into cylinder-shaped croquettes; dip in egg and bread
crumbs, and fry in smoking hot fat.

Simple Rice Pudding

Put into a double boiler one quart of milk; allow it to cook for thirty
minutes; then add two tablespoonfuls of sugar, a grating of nutmeg, and
one cup of cold boiled rice; turn this into a baking pan, and bake in a
quick oven thirty minutes. Serve cold. Raisins may be added when it is
put into the baking pan.

Lemon Rice

Into one cup of cold boiled rice stir one pint of milk; beat the yolks of
three eggs with a half cup of sugar together until light; add to them the
rice and milk; add the grated yellow rind and the juice of one lemon. Turn
this into a baking pan; bake in a moderately quick oven twenty to thirty
minutes. Beat the whites of the eggs to a stiff froth, add three
tablespoonfuls of powdered sugar, and beat again. Heap these over the
pudding, dust thickly with powdered sugar; return to the oven to slowly
brown; serve cold.

Paradise Pudding

Pare, core and grate three apples. Separate three eggs; add to the yolks
four tablespoonfuls of sugar; beat until light; add a grating of nutmeg
and a teaspoonful of lemon juice; stir in a half cup of cold boiled rice;
mix with this quickly the apples, and beat well; add a half cup of milk;
turn into a baking dish, and bake for thirty minutes. Make a meringue as
in preceding recipe, from the whites of the eggs; heap it over the top,
and brown. This pudding may be served warm or cold.

Compote of Pineapple

Throw a pint of boiling water over one cup of cold boiled rice; stir for a
moment; drain, and stand at the oven door. Have ready, picked apart, one
small pineapple; add to it a half cup of sugar; heat quickly, stirring
constantly. Arrange the rice in the center of a round dish, making it into
a mound, flat on top; heap the pineapple neatly on this; pour over the
syrup, and send at once to the table. Small quantities or different kinds
of fruits that have been left over may be blended and used in this way.

Monday Pudding

Cut bits of whole wheat bread into dice. Use a half cup of any fruit that
may have been left over, prunes, raisins, chopped dates or candied fruit.
Grease an ordinary melon mold; put a layer of the bread in the bottom,
then a layer of the fruit, and so continue until you have the mold filled.
Beat three eggs, without separating, with four tablespoonfuls of sugar;
add a pint of milk; pour this carefully over the bread; let it stand for
ten minutes; then put the lid on the mold, and steam or boil continuously
for one hour. Serve with lemon or orange sauce.

Apple Farina Pudding

Pour the left-over breakfast porridge into a square mold and stand it
aside. At luncheon or dinner time cut this into thin slices, cover the
bottom of a baking dish with these slices, and cover these with sliced
apples, and so continue until you have the ingredients used, having the
last layer apples. Beat an egg, without separating, until light, add a
half cupful of milk and a saltspoonful of salt, then stir in a half cupful
of flour. When smooth pour this over the apples and bake in a quick oven
a half hour. Serve with milk or with hard sauce.

Cranberry Farina Pudding

2 cupfuls of cold left-over farina porridge
1/2 cupful of cranberries
1/2 cupful of sugar

It is wise to pour the porridge into a mold as soon as you finish
breakfast. At serving time turn this out in a glass dish, pour over the
cranberry that has been pressed through a sieve; dust thickly with the
sugar. Stir the remaining sugar into a half pint of milk or cream and
serve as a sauce with the pudding.

Plain Farina Pudding

2 cupfuls of milk
1/2 cupful of sugar
2 eggs
1 cupful of left-over farina or cream of wheat
1 teaspoonful of vanilla

Put the milk in a double boiler, add the sugar and cold farina porridge.
Stir until thoroughly hot, then add the eggs, well beaten, and the
vanilla. Turn into a baking dish and run in the oven until brown. Serve
cold, with milk or cream.

Farina Gems

2 eggs
1 cupful of milk
1 cupful of cold boiled farina
1 cupful of flour
4 level teaspoonfuls of baking powder
1/2 teaspoonful of salt

Separate the eggs, add the milk and stir this gradually into the cold
farina. When smooth add the salt, baking powder and flour, mixed. Beat,
and then fold in the well-beaten whites of eggs. Bake in gem pans in a
quick oven a half hour.

Hominy Pone

1 cupful of boiled hominy
1 cupful of white corn meal
2 cupfuls of milk
2 level tablespoonfuls of butter
2 eggs
1/2 teaspoonful of salt

If the hominy is cold left-over hominy, add to it the milk, and when
thoroughly smooth add the eggs, well beaten, then the butter, melted, and
the corn meal. Pour into a greased pan and bake in a very hot oven about
twenty to twenty-five minutes.

Oat Meal Muffins

The ordinary muffin recipes, which are always about alike, no matter what
flour is used, may have added to them a cup of well-cooked oat meal; for
instance, separate two eggs as for rice muffins; add to the yolks a cup of
milk; then add one and a half cups of whole wheat flour; beat thoroughly;
add a teaspoonful of baking powder; beat again; add one cup of well-cooked
oat meal, or you may substitute wheatlet or any of the breakfast cereals;
fold in the whites of the eggs, and bake in gem pans in a quick oven
twenty to thirty minutes.

Sandwiches

Little bits of fruit, crisp pieces of celery, cold meats of all kinds, may
be chopped, properly seasoned, and used for making fruit, vegetable and
meat sandwiches.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

POTATOES--COLD BOILED

Hashed Brown Potatoes

Chop two cold boiled potatoes rather fine, season with salt and pepper.
Put a tablespoonful of butter in an ordinary sauté pan; when hot, put in
the potatoes, smoothing and patting them down; stand over a moderate fire
and allow them to cook undisturbed for at least eight minutes; then with a
limber knife fold over one half as you would an omelet; stand again over
the fire for about three minutes and turn at once on to a heated dish.
These are exceedingly difficult to make. Directions must be carefully
followed; the butter must be hot when you put in the potatoes; the whole
must be packed firmly down so that it will not break when turning out.

O'Brien Potatoes

Chop one green pepper rather fine. Chop sufficient red pepper to make two
tablespoonfuls. Put two tablespoonfuls of butter in a frying pan, add the
peppers, which must be sweet; shake until the peppers are soft, cover over
four cold boiled potatoes, chopped rather fine, that have been seasoned
with a teaspoonful of salt and a dash of pepper. Press them down as you
do hashed brown potatoes, let them stand for a moment, stir them up, mix
well, without breaking, and press down again. Let these stand until brown,
fold over as you would an omelet and turn out on a heated platter.

Potatoes au Gratin

To each four good-sized cold potatoes chopped fine allow a pint of cream
sauce, to which you have added four tablespoonfuls of grated cheese; mix
the potatoes with the sauce, turn them into a baking dish, dust with
cheese, and brown in a quick oven.

Scalloped Potatoes

Cut cold boiled potatoes into dice; to each pint allow a half pint of
cream sauce. Put a layer of the sauce in the bottom of a baking dish, put
in the potatoes, season with salt and pepper, cover with another layer of
cream sauce, dust the top with bread crumbs, dot here and there little
bits of butter, and bake in a moderate oven until a golden brown.

Potatoes in Milk

Cold boiled potatoes may be cut into slices and cooked in milk in a double
boiler until the whole is thoroughly heated; season with salt and pepper
and serve.

Sweet Potatoes

Cold boiled or roasted sweet potatoes may be mashed while warm, seasoned
with salt, pepper and butter and formed at once into croquettes; dip and
fry the same as white potato croquettes.

Lyonnaise Potatoes

Cut cold boiled potatoes into small dice; to each pint allow a
tablespoonful of butter; put the butter in an ordinary sauté pan, melt it,
add a tablespoonful of chopped onion, shake until the onion is golden
brown; throw in the potatoes, shake or toss over a hot fire until each
piece is slightly browned; sprinkle lightly with a half teaspoonful of
salt, a tablespoonful of parsley, and a dash of pepper; dish and serve.

Broiled Potatoes

Cut cold boiled potatoes into thin slices lengthwise; dip each slice in a
little melted butter, dust it with salt and pepper, and broil it over a
clear fire until a golden brown. For dyspeptics it is better to broil the
potato first and add the butter after, as the heating of the butter
renders it indigestible. Sweet potatoes may be broiled after this same
rule, and would be less greasy than when fried.

Vegetable Browned Hash

Chop two or three cold boiled potatoes rather fine, add an equal quantity
of chopped carrot, and either string beans or peas, which ever you happen
to have left over. You can add to this a cupful of stewed cabbage. Put
two tablespoonfuls of butter into a shallow frying pan, mix the
vegetables, put them into the butter, let them stand over a slow fire
until they are browned thoroughly and crusted in the bottom. Fold one half
carefully over the other, and press the two halves together; cook just a
moment longer, and turn out on to a heated platter. This is a nice dish to
serve with omelet and tomato sauce for luncheon or supper.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

POTATOES

Cold baked potatoes will be converted at once into stuffed potatoes, and
put aside for rewarming. Two cold boiled potatoes will make a comfortable
dish of hashed browned potatoes, or may be served with cream sauce or au
gratin.

Stuffed Potatoes

Baked potatoes that are left over must be made into stuffed potatoes
before they are heavy and cold. At the close of the meal at which they
were first served, cut the potatoes directly into halves, scoop out the
inside portion, put it through an ordinary vegetable press, or mash it
fine; add a little butter, salt, pepper and sufficient milk to make a
light mixture; stand this over hot water and beat until light and smooth.
Put it back into the shells, and stand them aside in a cold place. When
ready to serve, brush the top with beaten egg, run them into a quick oven
until hot and golden brown.

Potato Croquettes

Cold mashed potatoes may be made into croquettes by adding to each pint
four tablespoonfuls of heated milk, the yolks of two eggs, a tablespoonful
of chopped parsley, a teaspoonful of grated onion, a quarter of a
teaspoonful of pepper; stir over the fire until the mixture is thoroughly
heated; form into cylinder-shaped croquettes, dip in egg and rolled bread
crumbs and fry in smoking hot fat. Potato croquettes are more difficult to
fry than meat croquettes; the fat must be at least 365 degrees (Fahr.) and
the rolling carefully done.

Potato Puff

The above mixture may have the whites of the eggs beaten and stirred in,
and baked in the oven; serve in the same dish in which it was baked.

Potato Roses for Garnishing

Cold boiled potatoes may have added sufficient milk to make a soft paste;
stir it over the fire until smooth; put it into your pastry bag, using a
star tube; hold the bag firmly, pressing out on greased papers these
little potato roses; brown in the oven and use them for garnishing fish
dishes.

Potato Custards

Stir two cups of cold mashed potatoes, with four tablespoonfuls of milk,
over the fire until they are warm and light; take from the fire and add
three eggs beaten light with four tablespoonfuls of sugar. Add a
teaspoonful of vanilla, stir in carefully a pint and a half of milk. Put
this mixture into greased custard cups; stand in a baking pan of boiling
water and bake in a moderate oven until set, about twenty or thirty
minutes.

Where a little cooked meat and, at the same time, mashed potatoes, are
left over, the meat may be seasoned with a savory sauce, turned into a
baking dish, the mashed potatoes slightly thinned with hot milk and then
slightly thickened with flour, and used as a crust. This makes what we
call a potato pie. Four tablespoonfuls of milk and four of flour would be
a good allowance to each cupful of mashed potatoes.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

EGGS

The soft boiled eggs that are left from breakfast will be at once hard
boiled, put into the refrigerator, and when four have accumulated, use
them for Beauregard eggs, à la Newburg dishes or garnishes. Poached eggs
that are left over may be dropped at once into boiling water, cooked
slowly until perfectly hard, and put aside for chopping, to use as a
garnish for a curry or some vegetable dish with which they will nicely
blend.

The tablespoonful or two of stewed tomatoes left in the dish from dinner
will be put aside to use for tomato omelet, or they may be added to the
roasted beef gravy for dinner, converting a plain homely gravy into one of
better flavor. The half cup of peas may be added to to-morrow's consommé,
or used as a garnish for the breakfast omelet. The green portions of
celery will be put aside for stewing; the tender white part for serving
raw; while the leaves and roots will be used for flavoring soups and
sauces.

The yolk of egg left over, if put into a cup or saucer will, in less than
two hours, become hard, dry and useless. This same yolk dropped into a cup
half filled with cold water will keep for several days, and may be used
for mayonnaise or added to a sauce. When needed, it may be carefully
lifted with a spoon and used the same as a fresh yolk.

Whites of Eggs

The yolks of eggs are quite easily disposed of, as sauces frequently call
for the yolk of one or two eggs; then they may be used for mayonnaise
dressing, or added to various dishes. The whites of eggs, however,
accumulate. One of the ways of getting hard-boiled yolks, without wasting
the whites, is to separate the white and the yolk before the egg is
cooked; drop the yolk down into a kettle of boiling water; then stand on
the back part of the stove for fifteen or twenty minutes until it is hard.
The yolk will cook in this way just as well as with the white in the
shell. Now, you have the uncooked whites, which may be used for a simple
white cake, apple float, soufflés, plain or with fruit.

Beauregard Eggs

Separate the whites and yolks of five hard-boiled eggs, press through an
ordinary fruit press, or chop very fine. Make a half pint of cream sauce;
when boiling, add the whites of the eggs. Have ready on a heated platter
five squares of toasted bread; heap the white sauce over these squares,
dust the top with the yolks of the eggs, then with a little salt and
pepper, and send at once to the table.

Egg Croquettes

Put five hard-boiled eggs through a vegetable press, or chopper. Put one
tablespoonful of butter and two of flour into a saucepan, add a half pint
of milk, stir until boiling, add a half cup of stale, unbrowned bread
crumbs, a teaspoonful of salt, a tablespoonful of chopped parsley, a dash
of pepper and a half teaspoonful of onion juice; add the eggs, mix and
turn out to cool. When cold form into cutlets, dip in egg and then in
bread crumbs and fry in smoking hot fat. Serve with plain cream sauce.
These with peas make an exceedingly nice luncheon dish.

Gold Cake

One frequently has four or five yolks left after having used the whites
for some light dish, as mock charlotte. Beat a half cupful of butter to a
cream, add gradually one cupful of sugar. When very, very light, add the
yolks of the eggs and beat for ten or fifteen minutes; then add one cupful
of water, and two and a half cupfuls of flour, sifted with three level
teaspoonfuls of baking powder. Beat thoroughly, and bake in a small round
or square pan.

German Slaw

This will use the yolks of two eggs and any little sour cream that may be
left over. Shred the cabbage and soak it in cold water, changing the
water once or twice. When crisp, wring it perfectly dry in a towel. Beat
the yolks of two eggs, add a half cupful of sour cream, four
tablespoonfuls of vinegar; stir this over the fire until it thickens. Take
from the fire, add a half teaspoonful of salt and a dash of pepper; mix it
with the cabbage and turn it into the serving dish. This quantity of
dressing will be quite sufficient for about one quart of cabbage.

Apple Snow

In making sauce Hollandaise or mayonnaise one always has quite a quantity
of the left-over whites. These may be made into various sponges, or used
for fruit snow. Beat the whites of four or five eggs until light, then
add two level tablespoonfuls of sifted powdered sugar to the white of each
egg and beat until dry and glossy. Grate into this one tart apple, fold it
quickly, float it on a little dish of good milk or cream, and send it at
once to the table. If you have one or two little stale cakes, or a bit of
sponge cake, stale, grate it, dust the top, and if you have just a little
jelly, you may dot it here and there with the jelly. This must be made
just before the dinner hour, or the apple will lose its color. Grated
pear, or two or three peaches pressed through a sieve, or one or two soft
bananas may be beaten and used in the place of the apple.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

BREAD

The better way is to cut just sufficient bread for each meal so that there
will be really no left-overs. If, however, a few slices are accidentally
left, put them aside in a can or jar, never in the regular bread box with
the bread; one or two slices will invariably be missed until sufficiently
old to mold and contaminate the remaining quantity of bread in the box,
and then, too, they are more apt to accumulate in this way than in a
separate box. The neater pieces may be used for toast for breakfast or
lunch or supper. The next best pieces use for bread and butter custard;
the crusts dry, roll and put aside to be ready for breading articles to be
fried, or for escalloped dishes. In this way every piece, no matter what
its condition, will be utilized.

Bread and Butter Custard

Beat two eggs, without separating, until light, add four tablespoonfuls of
sugar and a pint of milk, mix and add a grating of nutmeg; turn into an
ordinary baking dish, cover the top with buttered bread, butter side up;
bake in a moderate oven just as you would a cup custard, until you can put
a spoon handle down in the center of the custard and it will come out free
from milk.

Little Puddings à la Grand Belle

Roll slices of stale bread into fine crumbs. Brush small custard cups, or
a border mold with melted butter, sprinkle over a few currants or raisins,
or any fruit that you may have left over. Fill the cups with crumbs. Beat
three eggs, without separating, until light; add three tablespoonfuls of
sugar, a teaspoonful of vanilla and a pint of milk. Pour this carefully
over the bread crumbs, let them stand for about five minutes until the
mixture has been soaked up and the bread crumbs soft; then stand in a pan
of boiling water, cover with oiled paper and cook in the oven a half hour.
Turn out and serve hot with egg sauce.

Bread Croquettes

Rub sufficient stale bread to make one quart of crumbs; add four
tablespoonfuls of sugar, a half cup of cleaned currants, or any fruit that
you have left over, and a grating of nutmeg; sprinkle over a teaspoonful
of vanilla, and add sufficient beaten eggs (about three) to moisten the
crumbs. Form into small cylinder-shaped croquettes, dip in egg and roll in
bread crumbs and fry in smoking hot fat. Serve hot with sugar sauce.

Bread Muffins

Cover a quart of bits of bread that have been broken apart, with one pint
of milk; soak for fifteen minutes, then with a spoon beat until you have a
smooth paste; add the yolks of three eggs, a tablespoonful of melted
butter and one cup of flour that has been sifted with a heaping
teaspoonful of baking powder. Fold in carefully the well-beaten whites of
the eggs, and bake in muffin pans in a quick oven about twenty minutes.

Muffins left from breakfast may be pulled apart and toasted for lunch or
supper. Pieces of stale sponge cake, in fact, any stale cake may be used
for cabinet puddings, for cream puddings, or for croquettes.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

GAME

Bits of cold broiled or roasted game may be chopped very fine, rubbed to a
smooth paste either in a bowl or mortar. To each half pint of this mixture
allow two tablespoonfuls of brown sauce thoroughly rubbed with the game,
and the unbeaten white of one egg; press the whole mixture through an
ordinary flour sieve; then stir in the well-beaten whites of two eggs,
four mushrooms chopped almost to a powder, and a seasoning of salt and
pepper. Fill this into little greased molds or cups; the cups may be
garnished with chopped truffle or mushrooms, or served plain. Fill in the
mixture, stand the cups in a baking pan half filled with boiling water;
cook in a moderate oven twenty minutes. The little bomb-shaped molds are
the better sort to use for these. Serve with brown sauce either plain or
flavored with mushrooms.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

CHICKEN--COOKED

The remains of cold chicken or turkey may be used in precisely the same
manner, or made into croquettes, using the same rule as for beef
croquettes. With an accompaniment of mayonnaise of celery, or mayonnaise
of tomato, they make an extremely good luncheon dish. For an evening
entertainment they may be simply garnished with cooked peas. Meat
croquettes are usually made into pyramid forms; they may, however, be made
into cylinders. Boudins of chicken or turkey are also exceedingly nice.

Creamed Hash on Toast

This is one of the tastiest of all the warmed-over chicken dishes. Chop
the chicken fine, and to each pint allow one tablespoonful of butter, one
of flour and a half pint of milk. Rub the butter and flour together, add
the milk, stir over the fire until boiling, season the meat with a
teaspoonful of salt and a dash of pepper, add to the milk sauce, and stir
over hot water for fifteen minutes. The flavoring may be changed by adding
three or four chopped mushrooms, or, if you have it, a chopped truffle;
but it is exceedingly good plain. Heap this on squares of nicely toasted
bread, serve at once, or you may garnish the tops with carefully poached
eggs.

Casserole

Wash a half cup of rice; throw it into boiling water, boil for twenty
minutes, drain, add a half cup of milk, a tablespoonful of butter, a level
teaspoonful of salt and a quarter of a teaspoonful of pepper; stir until
you have a rather smooth thick paste. Brush custard cups, line them to the
depth of a half inch with this rice mixture; make a plain milk sauce, as
in preceding recipe, and add a pint of seasoned chicken. Fill the space in
the rice cups with this cream mixture, put over a covering of rice, stand
the cups in a pan of boiling water, and bake in a moderate oven for twenty
to twenty-five minutes. Turn these carefully on a heated dish, pour
around cream sauce and serve. They may be garnished with green peas,
mushrooms or truffles. While this is an exceedingly economical dish it is
at the same time an elegant one.

Indian Hash

Chop fine sufficient cold-roasted duck, chicken, or turkey to make one
pint. Cut a good-sized onion into very thin slices. Pare, core, and chop
fine one apple. Put two tablespoonfuls of butter in a saucepan, add the
apple and the onion; toss until brown, then add not more than an eighth of
a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful
of curry powder, a tablespoonful of flour, a teaspoonful of sugar; mix and
add a half pint of stock or water; now add the meat, stir constantly until
smoking hot, then stand over hot water, covering closely for twenty
minutes. Add two tablespoonfuls of lemon juice and serve in a border of
rice.

Mock Terrapin or à la Newburg

Pieces of cold-roasted chicken, turkey or duck may be used for making
terrapin or à la Newburg. Cut the meat into pieces of fairly good size;
measure, and to each pint of this allow a half pint of sauce; rub together
two tablespoonfuls of butter and one of flour. Rub to a smooth paste the
hard boiled yolks of three eggs; add to the butter and flour a gill and a
half (three-quarters of a cup) of milk; stir until smoking hot. Do not
let the mixture boil; then add this a little at a time to the yolks of the
eggs, rubbing until you have a perfectly smooth golden sauce; press this
through a sieve. Before beginning the sauce, sprinkle the chicken with
four tablespoonfuls of sherry or Madeira, the latter preferable. Add the
chicken to the sauce, stir until each piece is thoroughly covered; add a
half teaspoonful of salt, just a drop of extract of nutmeg or a grating of
nutmeg, an eighth of a spoon of white pepper (black pepper, of course, may
be used); cover and stand over hot water, stirring occasionally until the
mixture is smoking hot.

Chicken Supréme

This may be made from either chicken or turkey cut into dice; add an equal
quantity of canned mushrooms; for instance, to one pint of cold chicken,
add one can of mushrooms. Put two tablespoonfuls of butter and two of
flour in a saucepan; mix without browning, then add two cups (one pint) of
chicken stock; stir constantly until boiling, add two tablespoonfuls of
thick cream, and the yolks of four eggs; strain, add the chicken and
mushrooms, a level teaspoonful of salt, a quarter of a teaspoonful of
white pepper, ten drops of celery extract or just a little celery seed.
Stand this mixture over hot water, watching carefully until it is
thoroughly heated; remember that any boiling will curdle the egg. Serve
this on a heated dish either in a border of rice or garnished with squares
of toasted bread. This mixture is also served in bread patês, or it may be
served in chicken muffin cases.

Chicken Cutlets

Chop cold cooked chicken or turkey very fine; to each pint allow a half
can of mushrooms chopped fine. Put one tablespoonful of butter and two of
flour into a saucepan, mix, and add a half pint of chicken stock. When
smooth and thick take from the fire, add the yolks of two eggs, the
chicken and mushrooms, a teaspoonful of salt, quarter of a teaspoonful of
pepper, a teaspoonful of onion juice, a grating of nutmeg and a
tablespoonful of chopped parsley; stir over the fire for a moment; turn
out to cool; when cold form into cutlet-shaped croquettes, dip in egg and
bread crumbs, and fry in smoking hot fat. These may be served plain, with
a garnish of peas, or they may be served with sauce Béchamel.

Duck Bordelaise

Portions of cold duck may be cut into convenient pieces, sprinkled with
wine, about four tablespoonfuls to the pint, and allowed to stand while
you make sauce Bordelaise. Put one tablespoonful of butter and one of
flour into a saucepan; mix, add a teaspoonful of browning or kitchen
bouquet and a half pint of stock; stir until boiling, add a tablespoonful
of grated onion, a half teaspoonful of salt, a dash of pepper and, if you
have it, a tablespoonful of finely-chopped ham; cook for five minutes and
strain; add three or four fresh mushrooms or a half dozen canned mushrooms
and the duck. Stand over boiling water until the mixture is thoroughly
heated. Send to the table garnished with triangles of toasted bread. A few
stoned olives or sliced olives may be added in the place of the mushrooms,
and you would then have salmi of duck.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

CHICKEN--UNCOOKED

In purchasing a chicken for timbale, select a large one, but not an old
fowl. After the chicken has been drawn, remove the white meat, which is
used uncooked for timbales. The dark meat may be cooked at once and
utilized for boudins, croquettes, salad, cecils, creamed hash, or served
on toast with sauce Bordelaise, or used in chafing dish next day. Or if
you prefer to use it raw, devil the legs and use the bones for soup.

Timbale

Chop fine the uncooked white meat of a chicken; this should weigh a half
pound. Then rub it with the back of a wooden spoon against the side of a
bowl until perfectly smooth. Put one cup of white bread crumbs and a half
cup of milk over the fire; stir until boiling; when cold, rub this
thoroughly with the meat, and press it through an ordinary flour sieve.
Stir into it carefully the well-beaten whites of five eggs, add a
teaspoonful of salt, a dash of white pepper; fill into greased timbale
cups, stand in a baking pan of boiling water, cover with oiled paper, and
bake in a moderate oven fifteen to twenty minutes. The bottoms of the cups
may be garnished with chopped truffle, chopped mushrooms, chopped parsley,
or nicely cooked green peas. Serve with the timbales either a plain cream
sauce or a cream mushroom sauce. Peas are the usual accompaniment.

Or the timbale molds may be lined with this mixture, and the centers
filled with creamed mushrooms; put enough of the timbale mixture over the
top to hold in the stuffing; they will then be cooked and served in the
usual manner.

Deviled Chicken Legs

Carefully remove the bones from the legs of an uncooked chicken. To a half
cup of bread crumbs add twelve chopped almonds, two tablespoonfuls of
toasted piñon nuts, a tablespoonful of parsley, a half teaspoonful of salt
and a dash of cayenne; moisten with two tablespoonfuls of butter. Stuff
this into the spaces from which you have taken the bones, tie the legs top
and bottom to keep in the stuffing. Place the bones from the carcass of
the chicken in the soup kettle, cover with cold water, and when the water
reaches boiling point place the legs on top of the bones and cook
continuously for two hours. They may be served hot with sauce, or cold,
cut into thin slices garnished with aspic.

English Chicken Balls

Chop fine the dark meat left over from timbales, add a half can of finely
chopped mushrooms, a teaspoonful of salt, a half teaspoonful of pepper, a
tablespoonful of chopped parsley, a dozen blanched and finely chopped
almonds and one raw egg; mix thoroughly and form into balls the size of an
English walnut. Arrange these over the bottom of a saucepan, cover with
stock, add a bay leaf, a slice of onion and of carrot; cook slowly a half
to three-quarters of an hour; drain, saving the stock. Dish the balls in
the center of a platter, put around the edge a row of potato bullets,
outside of that small triangles of toast. Put a tablespoonful of butter
and one of flour into a saucepan; mix, add a half pint of stock in which
the balls were cooked, stir until boiling, take from the fire, add the
yolk of one egg beaten with two tablespoonfuls of cream; add a half
teaspoonful of salt and a dash of pepper; strain this over the balls and
serve.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

MUTTON--COOKED

While mutton belongs to the red meats, when carefully cooked it may be
used in many ways in which you would use chicken or veal. Capers and
tomato, with a slight flavoring of mint, are more agreeable with mutton
than with almost any other meats.

Bobotee

Chop sufficient cold boiled mutton to make a pint. Put two tablespoonfuls
of butter and one onion sliced into a saucepan; stir until the onion is
slightly brown; then add a half pint of stock or milk and four
tablespoonfuls of bread crumbs. Stand this on the back of the stove for
about five minutes while you blanch and chop fine a dozen almonds. Add
these to the meat, then add a teaspoonful of curry powder, and a
teaspoonful of salt. Beat three eggs until light, stir them into the meat,
then turn the whole into the saucepan. Rub the bottom of the baking dish
first with a clove of garlic, then sprinkle over a tablespoonful of lemon
juice and put here and there a few bits of butter; put on this the
mixture, and bake in a quick oven twenty minutes. Serve in the dish in
which it is baked, and pass with it plain boiled rice.

Boudins

Chop sufficient cold cooked mutton to make a pint. Put a half cup of
stock, two tablespoonfuls of bread crumbs and a tablespoonful of butter
over the fire. When hot, take from the fire, add the meat and three eggs
well beaten; add a teaspoonful of salt and a dash of pepper. Put the
mixture into greased custard cups, stand in a baking pan half filled with
boiling water, and cook in a moderate oven fifteen to twenty minutes.
Serve with sauce Béchamel. The bottom of the cups may be garnished with
chopped mushrooms, capers, or chopped truffles, or dusted thickly with
chopped parsley.

Klopps

Chop sufficient cold boiled mutton to make a pint; add to it a half pint
of bread crumbs and sufficient white of egg to bind the whole together;
add a teaspoonful of salt and a dash of white pepper. Form into balls the
size of English walnuts; drop into a kettle of boiling water; pull the
kettle to one side of the fire where it cannot possibly boil, and cook the
klopps slowly for five or six minutes. When done they will float on the
surface. Lift, drain carefully, put on to a heated dish, pour over cream
celery or cream oyster sauce, and serve with them peas and boiled rice.

Curry of Mutton

Put two tablespoonfuls of butter and one sliced onion into a pan; cook
slowly until the onion is perfectly tender; add one clove of garlic
mashed, a teaspoonful of curry powder and a teaspoonful of turmeric; mix
thoroughly, add a half pint of stock, or, better, cocoanut milk; stir
until boiling, add one quart of cold cooked mutton chopped fine; heat
thoroughly, add a tablespoonful of lemon juice, and pour at once into a
platter that has been garnished with boiled rice.

Mutton with Anchovy

Chop sufficient cold boiled mutton to make one pint; mash fine three
anchovies. Put two tablespoonfuls of butter into a saucepan, add one
sliced onion, cook until the onion is soft and yellow, add a clove of
garlic mashed, add to this the anchovies and a half pint of stock; simmer
gently for fifteen minutes, and press through a sieve. Add a tablespoonful
of capers, two or three leaves of mint that have been bruised, and the
mutton chopped fine. Heat over boiling water for fifteen minutes, and
serve on squares of toasted bread. This may be served plain or the top of
each piece may be capped with a carefully poached egg.

Pilau

Cut into bits any pieces of cold cooked mutton; put them into a saucepan,
cover with water, add a grated onion, a bay leaf and two or three cardamom
seeds. Sprinkle over a half cup of rice that has been carefully washed;
cover the kettle and simmer slowly until the rice is tender. Dish the
mutton, putting the rice over the top, cover the whole with a nicely made
tomato sauce, and send at once to the table.

Mutton Salad

Any pieces of cold-roasted or boiled mutton may be cut into dice and used
for an ordinary mutton salad. At serving time arrange this neatly on
lettuce leaves, or any accessible green; season with salt and pepper, and
cover with mayonnaise dressing to which has been added a tablespoonful of
capers.

Where celery, lettuce or other fresh greens cannot be procured, canned
asparagus may be mixed with the mutton or may be served with it as a
garnish; giving an exceedingly agreeable accompaniment. Where asparagus
cannot be obtained, a can of peas may be drained, washed, drained again,
and added to the mutton before it is mixed with the mayonnaise dressing,
or the mutton may be mixed with mayonnaise and filled into tomatoes that
have been peeled and the centers scooped out. Stand each on a little nest
of lettuce leaves or on a bunch of cress, and garnish the top with capers.

French Lamb Stew

1 quart of bits of cold left-over lamb or mutton
1 pint of green peas
1 quart of water
3 stalks of mint
1 teaspoonful of onion juice
1 teaspoonful of salt
1 saltspoonful of pepper

Put the lamb, water and all the seasoning into a saucepan. Shell and wash
the peas, put them over the top, cover the pan and bring quickly to a
boil, lift the lid, and boil rapidly twenty minutes until the peas are
tender. Rub together the butter and flour, stir them carefully into the
stew, bring again to boiling point and serve.

Lamb Stew with Tomatoes

Follow the preceding recipe, using a quart of strained tomatoes in place
of a quart of water.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

MUTTON--UNCOOKED

Tough pieces of uncooked mutton may be put twice through the meat chopper
and used for curry balls or for stuffing for tomatoes or egg plant; in
fact, in almost any way that one would serve uncooked beef. Having fewer
pieces of uncooked scrap mutton than of beef, we are less accustomed to
seeing them used.

Curry Balls

Put any pieces of tough uncooked mutton twice through the meat chopper;
season the meat with salt, pepper and onion juice. Form into little balls
the size of an English walnut. Put two tablespoonfuls of butter into a
saucepan; when hot, throw the balls into the butter, and shake until
carefully browned. Lift them from the saucepan, and to the butter in the
pan add a teaspoonful of curry, a tablespoonful of flour, mix and add a
half pint of stock; stir carefully until boiling; pour this over the
balls, cook, slowly for twenty minutes, add two tablespoonfuls of lemon
juice and serve in a border of rice. Cocoanut milk may be used instead of
stock.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

BEEF--COOKED

Ragout

Cut pieces of cold boiled or roasted beef into cubes of one inch; to each
quart of this allow two tablespoonfuls of butter, two of flour and a pint
of stock. Rub the butter and flour together, add the stock, stir until
boiling; add a tablespoonful of onion juice, a teaspoonful of browning or
kitchen bouquet, a teaspoonful of salt, a tablespoonful of tomato catsup,
a tablespoonful of chopped parsley; add the meat; stand over the back part
of the stove until thoroughly hot; serve on a heated platter garnished
with triangular pieces of toasted bread. A few left-over olives,
mushrooms, or even a chopped truffle, may be added.

Bresleau

Chop sufficient cold cooked meat to make one pint, season it with a
teaspoonful of salt and a quarter of a teaspoonful of pepper. Put a half
cup of stock or water, two tablespoonfuls of bread crumbs and a
tablespoonful of butter over the fire; when hot, add to it the meat; take
from the fire and stir in carefully two well-beaten eggs. Put this in
greased custard cups, stand them in a baking pan half filled with boiling
water, and bake in a moderate oven fifteen or twenty minutes; serve with
tomato sauce or sauce Béchamel.

Beef Croquettes

Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful
of salt, a teaspoonful of onion juice, a dash of cayenne, a quarter of a
teaspoonful of pepper, and a grating of nutmeg. Put a half pint of milk
over the fire. Rub together one tablespoonful of butter and two
tablespoonfuls of flour, add them to the hot milk, stir until you have a
smooth thick paste; take from the fire; mix with it the meat, and turn out
to cool. When cold, form into croquettes. Beat one egg, add to it a
tablespoonful of warm water, and beat again. Dip the croquettes first into
this, then roll them in bread crumbs, and fry them in smoking hot fat.
They may be served plain or with tomato sauce.

Beef Steak Pudding

Cut cold cooked steak into cubes of a half inch. To each pint of these
allow a half pint of milk, six tablespoonfuls of flour, two eggs, and two
tablespoonfuls of chopped suet. Put the flour into a bowl; beat the eggs,
add to them the milk, then add gradually to the flour; make perfectly
smooth. Cover the bottom of a baking dish with a layer of the batter, put
in the bits of steak, sprinkle over the chopped suet, then a dusting of
salt and pepper, and, if you like, a few drops of onion juice; now put
over the remaining quantity of the batter, and bake in a moderately quick
oven an hour and a half.

Potato Dumplings

Take any pieces of cold cooked meat, chop them fine, season carefully with
salt, pepper, chopped parsley or celery. To each pint allow two
tablespoonfuls of melted butter. For the crust you may use left-over cold
mashed potatoes; if so, add a little milk and stir them over the fire
until smooth and hot. If potatoes are boiled for the purpose, add salt,
butter and milk, and beat them until light. Line to the depth of one inch,
a baking dish, put the meat in the center, cover the top with mashed
potatoes, smooth, brush with milk and bake in a moderate oven a half hour.

Gobbits

Scrape and cut into fancy pieces one good-sized carrot and one turnip. Put
these into a saucepan, cover with a pint of stock, and cook slowly until
the vegetables are tender. Have ready, cut into cubes of one inch,
sufficient cold cooked beef to make a quart; add it to the vegetables,
simmer a few minutes until the meat is hot; have ready also one cup of
rice that has been boiled thirty minutes in clear water, drained and
dried. Arrange this in a border around the meat dish. Put two
tablespoonfuls of butter and flour into a saucepan; mix. Drain the liquor
from the meat and vegetables, which should now measure one pint; if not,
add sufficient stock to make a pint; add this to the butter and flour, and
stir until boiling. Dish the meat and vegetables in the centre of the rice
border. Take the sauce from the fire, add a teaspoonful of salt, a dash of
pepper and the yolks of two eggs. Reheat for just an instant, strain over
the meat mixture, dust with chopped parsley, and serve at once.

Beef Fritters

Chop sufficient cold cooked beef to make one pint; add to it a teaspoonful
of salt, and a quarter of a teaspoonful of pepper. Beat two eggs until
light, add to them a half pint of water or stock; stir into this one and a
half cups of flour, beat until smooth, add a teaspoonful of baking powder
and the meat. Drop this by spoonfuls into smoking hot fat; cook about
three minutes, drain on brown paper, and serve either on a folded napkin,
or in a dish with tomato sauce.

Minced Beef on Toast

Take the meat from between the bones of a rib roast, or any little bits
that would not be serviceable in other dishes, chop them fine, and to each
pint, allow one tablespoonful of butter, one of flour and a half pint of
tomatoes or stock. Mix the butter and flour together, then add the
tomatoes strained or stock; when boiling add the meat, and a palatable
seasoning of salt and pepper. Stand the mixture over hot water until
smoking hot, and serve on squares of toasted bread.

Barbecue of Cold Beef

Cut cold-roasted or boiled beef into thin slices. Put into your saucepan
two tablespoonfuls of butter, two tablespoonfuls of catsup and two
tablespoonfuls of sherry; stir until hot; drop the slices of beef into
this, cover the saucepan, shake occasionally for a minute, until the beef
is smoking hot, and send at once to the table. This is exceedingly nice
made and served from a chafing dish. This dish may be made by omitting the
sherry and using a teaspoonful of Worcestershire sauce, a teaspoonful of
mushroom catsup and two tablespoonfuls of stock.

Salt Beef Hash No. 1

Cold cooked corned beef is best made into hash. Chop sufficient to make
one pint. Chop the same quantity of cold boiled potatoes; mix the two
together, put them into a saucepan, add a half pint of stock, a
tablespoonful of butter, teaspoonful of onion juice and a quarter of a
teaspoonful of black or white pepper. Stir carefully and constantly until
the mixture reaches the boiling point. Serve at once on buttered toast.

Salt Beef Hash No. 2

Chop enough cold cooked corned beef to make a pint; chop the same quantity
of cold boiled potatoes; mix the two together. Put them into a stewing
pan, add one pint of stock; simmer for just a moment; take from the fire,
add two eggs well beaten, a dash of pepper; turn the mixture into a baking
dish and bake in a quick oven twenty minutes.

Rechauffee of Beef

Cut any left-over cold beef into thin slices. Cut into slices three cold
boiled potatoes. Peel two tomatoes, cut them into halves, squeeze out the
seeds, and then cut the tomatoes into small bits. Chop one good sized
onion. Put a layer of tomato in the bottom of a baking dish, then beef,
then a seasoning of onion, salt and pepper, and if you have it, a little
chopped celery, then potatoes, then again tomatoes, beef, and so continue
until you have used the materials, having the last layer tomatoes. Dust
the top with bread crumbs, put over a few bits of butter and bake a half
hour in a moderately quick oven.

Steak Pudding

Cut any cold left-over steak into thin slices, and cut these slices into
bits one inch long. Put one quart of flour in a bowl, and add to it one
cupful of chopped uncooked suet. Chop the suet and flour together for a
minute, add a level teaspoonful of salt, a saltspoonful of black pepper,
and sufficient cold water to just moisten. Take the dough on the board and
roll it out into a sheet; make it a little larger than an ordinary pie
dish. Season the bits of meat, put them on one-half the sheet, lay over
the top twelve good fat oysters, brush the under half of the dough with
the white of egg or water; fold over the other half and make two or three
holes in the top. Put it in a cheese cloth and steam for two hours. Remove
the cloth, brush the pudding with the yolk of the egg and bake in a quick
oven a half hour.

Panada of Beef

Chop sufficient cold cooked beef to make one pint; season it with a
teaspoonful of salt, a tablespoonful of chopped parsley and a dash of
pepper. Put this in the bottom of a baking dish. Crush six Uneeda
biscuits, pour over them a half pint of milk, let them stand a minute or
two, add one egg, well beaten, a half teaspoonful of salt and a
saltspoonful of pepper. Pour this over the beef and bake in a moderate
oven twenty minutes to a half hour.

Other meats may be substituted for beef.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

MEAT

As meat is the most costly and extravagant of all articles of food, it
behooves the housewife to save all left-overs and work them over into
other dishes. The so-called inferior pieces--not inferior because they
contain less nourishment, but inferior because the demand for such meat is
less--should be used for all dishes that are chopped before cooking, as
Hamburg steaks, curry balls, kibbee, or for stews, ragouts, pot roasts and
various dishes where a sauce is used to hide the inferiority and ugliness
of the dish. We have no occasion here to spend money on good looks.

If one purchases meat for soup, the leg and shin are the better parts.
This, however, is not necessary in the ordinary family, as there are
always sufficient bones left over for daily stock. All meat left over from
beef tea, tasteless as it is, may be nicely seasoned and made into curries
or into pressed meat, giving again a nice dish for lunch or supper.
Remember, that where the flavoring of the beef has been drawn out into the
water, as in making beef tea, another decided flavor must be added to make
the made-over dish palatable. For this reason, curries, pressed meats,
served with either Worcestershire or tomato sauce, are chosen.

Cold mutton may be made into pilau, hashed on toast with tomato sauce,
hashed with caper sauce, made into escalloped mutton, barbecued mutton,
casserole, or macaroni timbale; all sightly dishes, quite handsome enough
to place before the choicest guest. Spiced meats, as beef _à la
mode_, may be served cold with cream horseradish sauce and aspic jelly.
If warm, they will be made into ragouts, or some form of dish with a brown
or tomato sauce. It is well to bear in mind that white meats will be
served with white or yellow sauces; dark meats with brown or tomato
sauces. The coarse tops of the sirloin steak, the tough end of the rump
steak, if broiled, cannot possibly be eaten, as the dry heat renders them
difficult of mastication. Cut them off before the steak is broiled, and
put them aside to use for Hamburg steaks, curry balls, timbale or
cannelon, making a new and sightly dish from that which would otherwise
have been thrown away.

If you use ham, and have had a piece boiled, after the even slices are
taken off, chip the remaining tender pieces for frizzled ham, making it as
frizzled beef is made. The bits around the bone that cannot possibly be
sliced, will be chopped and made into potted or deviled ham. Throw the
bone into the stock pot.

A meat chopper or grinder, which costs but a dollar and a half or two
dollars, will save its price in the utility of these scraps in less than a
month.

The water in which you boil a leg of mutton, chicken, turkey or a fresh
beef's tongue, or such vegetables as string beans, peas, rice, macaroni or
barley, put aside and use in place of plain water to cover the bones for
stock-making. The water in which cabbage is boiled should be saved alone
and used the next day for a soup Crécy; the flavor of the cabbage, with a
carrot that has been slightly browned in butter, makes a delightful soup
without the addition of meat.

BEEF--UNCOOKED

The uncooked tough bits or pieces of beef may be made into any of the
following dishes:

Kibbee

Chop uncooked tough meat very fine; put it twice through a grinder. To
each pound, allow a tablespoonful of grated onion, a tablespoonful of
chopped parsley, a teaspoonful of salt, just a dash of pepper, and a half
cup of toasted piñon nuts. Form into balls about the size of an egg,
stand in a baking pan, add a half pint of strained tomatoes, a
tablespoonful of butter, and bake slowly thirty minutes, basting three or
four times. If more than one pound of meat is used, all the ingredients
must be increased accordingly.

Hamburg Steaks

The genuine Hamburg steaks are rich in onion and very rich in fatty
matter, too much so to be wholesome; so we will modify them, that they may
be eaten even by dyspeptics or persons with weak digestion. Put twice
through a meat chopper the tough ends of steaks or bits of the round. To
each pound of this meat allow a half teaspoonful of celery seed, a
teaspoonful of grated onion. Form into thick even cakes, being sure that
the center and sides are the same thickness. These may now be broiled
over a clear fire, or under the gas lights in your gas broiler, or they
may be dropped into a thoroughly heated iron pan. As soon as browned on
one side, turn and brown the other. If the steaks are an inch thick, it
will take eight minutes for perfect cooking. An exceedingly satisfactory
way is to brown them quickly over a hot fire, then put the pan in the oven
and allow them to cook for five minutes. Dust with salt, season with a
little butter and pepper, and send to the table on a very hot dish; or
serve with brown or tomato sauce. If they have been cooked over the fire,
or in the oven, put a tablespoonful of butter into the pan in which they
were cooked, add a tablespoonful of flour, a half cup of stock, and a half
cup of strained tomatoes. When boiling, add a teaspoonful of salt, a dash
of pepper, and pour over the steaks.

Cannelon

Put twice through the meat chopper one pound of tough meat, season with a
teaspoonful of salt, a dash of pepper, and, if you like, a little celery
seed or chopped celery top; take this chopped meat into your hands, and
form it into a roll about four inches in diameter and six inches long.
Roll this in a piece of oiled paper, put it in a baking pan, bake in a
quick oven thirty minutes, basting the paper with melted butter three or
four times. When done, remove the paper, dish the cannelon, and pour
around plain tomato sauce.

Brown stew

Cut any left-over pieces of uncooked tough meat into cubes of one inch.
Put a couple of tablespoonfuls of suet into a saucepan; when rendered out,
remove the cracklings. Dust the bits of meat with a tablespoonful of
flour, throw them into the hot suet, and shake until brown. Draw the meat
to one side, and add to the fat in the pan a second tablespoonful of
flour; mix, add one pint of water or stock, stir until boiling, add a
teaspoonful of salt, a bay leaf, slice of onion, a teaspoonful of browning
or kitchen bouquet; cover and simmer gently until the meat is tender,
about an hour and a half. The proportions given here are for one pound of
beef. This may be served plain, or in a border of rice, or with dumplings.
If dumplings, put a pint of flour into a bowl, add a teaspoonful of salt
and one of baking powder; mix thoroughly and add sufficient milk to just
moisten; drop by spoonfuls over the top of the stew, cover the saucepan
and cook for ten minutes. Do not lift cover during the ten minutes or the
dumplings will fall.

Beef Timbale

Chop fine any left-over tough bits of lean beef. Cook together for a
moment a gill of strained tomatoes and one cup of bread crumbs; add to the
meat, rub to a smooth paste, season with a quarter of a teaspoonful of
celery seed, a half teaspoonful of salt and a dash of pepper; mix, and
then stir in carefully the well-beaten whites of two eggs; fill into
custard cups, stand in a pan of boiling water, and cook in a moderate oven
twenty minutes. Serve with tomato sauce. This recipe is for one pound of
beef.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

COOKED FISH

Canapés

Cold boiled fish makes excellent canapés. To each half pint of fish allow
six squares of toasted bread. If you have any cold boiled potatoes left
over, add milk to them, make them hot and put them into a pastry bag.
Decorate the edge of the toast with these mashed potatoes, using a small
star tube; put them back in the oven until light brown. Make the fish
into a creamed fish. Rub the butter and flour together, add a half pint of
milk, add the fish and a palatable seasoning of salt and pepper. Dish the
centers on top of the toast with this creamed fish and send at once to the
table. A very little fish here makes a good showing, and is one of the
nicest of the hot canapés.

Baked Sardines

After sardines have once been opened it is best to remove them from the
can and make them into some dish for the next meal. They may be broiled
and served on toast, or made with bread crumbs into sardine balls and
fried, or baked. To bake them, stir the oil from the can into a half
cupful of water, add a teaspoonful of Worcestershire sauce, a half
teaspoonful of salt and a dash of pepper. Put the fish into a baking pan,
run them into the oven until very hot, then dish them, baste them with the
sauce and send them at once to the table.

Fish Croquettes

Any cold boiled fish that is left over may be made into croquettes. To
each cupful of the cold fish allow one level tablespoonful of butter, two
level tablespoonfuls of flour and a half cupful of milk. Rub the butter
and flour together, add the milk; when boiling take from the fire. Add to
the fish a level teaspoonful of salt, a dash of black pepper, a
tablespoonful of chopped parsley and a few drops of onion juice; mix this
carefully with the paste and turn out to cool. When cold, form into small
cylinders, dip in beaten egg and fry in deep hot fat.

Fish à la Crême

One pint of cold boiled fish, mixed with a half pint of white sauce. Turn
this into a baking dish and brown. Or when the two are carefully heated
together, serve in either ramekin dishes or in a border of browned mashed
potatoes.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

STOCK

In all good cooking there is a constant demand for a half pint or a pint
of stock. Brown sauce and tomato sauce, in fact, all meat sauces, are
decidedly better made from stock than water, and as it comes to every
household without the additional cost of a penny, there is no excuse
whatever for being without it. Save the bones collected on Saturday,
Sunday and Monday. Chicken and veal bones may be kept together; beef,
mutton and ham in another lot; one makes a white stock, the other brown.
If the quantity is small, put them all together. Crack the bones, put them
in the bottom of a large soup kettle, cover with cold water, bring slowly
to boiling point and skim. Push the kettle to the back part of the stove,
where the stock may simmer for at least three hours, then add an onion
into which you have stuck twelve cloves, a bay leaf, a few celery tops, or
a little celery seed, and a carrot cut into slices; simmer gently for
another hour and strain. Tuesdays and Saturdays are the best days for
making stock, as they are the days on which you have long, continuous
fires; Tuesdays for ironing purposes; Saturdays for bread baking; in this
way you will economize in coal, heat and time.

In making tomato soup, to each pint of tomatoes add a pint of this stock
instead of water; or the stock may be simply heated, nicely seasoned and
used as clear soup. By adding a little cooked rice or macaroni, you will
have a rice or a macaroni soup.

In cream soups, where stock takes the place of water, less milk gives
equal, perhaps better, results. For instance, in cream of celery soup,
cover the celery with cold stock instead of water, using a quart instead
of a pint of water, and then use only a pint of milk, having in the end
the same quantity of a much more tasty soup at a less cost. One soon
learns that all made-over dishes are more savory where stock is used in
place of water. If peas, beans or cabbage are being cooked, this water may
be added to that in which beef or mutton has been boiled, the whole
reduced carefully by rapid boiling, strained and put aside for use.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

PREFACE

Wise forethought, which means economy, stands as the first of domestic
duties. Poverty in no way affects skill in the preparation of food. The
object of cooking is to draw out the proper flavor of each individual
ingredient used in the preparation of a dish, and render it more easy of
digestion. Admirable flavorings are given by the little leftovers of
vegetables that too often find their way into the garbage bucket.

Economical marketing does not mean the purchase of inferior articles at a
cheap price, but of a small quantity of the best materials found in the
market; these materials to be wisely and economically used. Small quantity
and no waste, just enough and not a piece too much, is a good rule to
remember. In roasts and steaks, however, there will be, in spite of
careful buying, bits left over, that, if economically used, may be
converted into palatable, sightly and wholesome dishes for the next day's
lunch or supper.

Never purchase the so-called tender meat for stews, Hamburg steaks or
soups; nor should you purchase a round or shoulder steak for broiling, nor
an old chicken for roasting. Select a fowl for a fricassee, a chicken for
roasting, and a so-called spring chicken for broiling. Each has its own
individual price and place.

Save for stock, every bone, whether beef, mutton, poultry or game, as well
as all the juices that are left in the meat carving dishes on the table,
and the water in which meats are boiled and in which certain vegetables
are boiled. Into this storehouse--for such a stock pot is--will go also
the tough ends from the rib roasts, which would become tasteless and dry
if roasted; the bits that are taken from the French chops; the bone that
is left on the plate from the sirloin steak; and every piece of the
carcass left on the general carving plate of all sorts of game and
poultry. After the meat has been taken from the roast, these bones will
also be used.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

MADE-OVER DISHES

BY MRS. S. T. RORER

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Bread and
Bread-Making, and other Valuable Works on Cookery.

Revised and Enlarged Edition

CONTENTS

Preface
Stock
Cooked Fish
Meat
Beef--Uncooked
Beef--Cooked
Mutton--Uncooked
Mutton--Cooked
Chicken--Uncooked
Chicken--Cooked
Game
Bread
Eggs
Potatoes
Cold Boiled
Cheese
Sauces
Salads
Cereals
Vegetables
Fruits
Sour Milk and Cream

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SUGGESTIONS FOR CHURCH SUPPERS

VEAL ROLL

4 pounds of lean veal
3 shredded wheat biscuits
1 teaspoonful of salt
1/2 teaspoonful of sage
1/2 pound of lean ham
2 eggs
1 tablespoonful of parsley
1 saltspoonful of pepper

Put the veal and ham through a meat chopper, add all the seasonings, and
the biscuits rubbed fine. Mix thoroughly, add the egg slightly beaten, mix
again, and form into a roll three inches in diameter. Roll in oiled paper,
place in a baking pan, cover the bottom of the pan with hot water, add a
slice of onion, and, if you have it, a little chopped celery tops. Bake
slowly one and a half hours, basting over the paper every fifteen minutes.
When done, remove the paper, and put in a cold place. Serve in thin slices
with tomato jelly salad.

This will cost about one dollar and will serve eighteen persons.

MAN-OF-WAR SALAD

For twenty-five persons, chop sufficient hard white cabbage to make two
quarts. Cover it with cold water, let it soak for an hour, and then wash
it through several cold waters, and dry it in a towel. Cover three boxes
of gelatin with a pint of cold water to soak a half hour. Open three cans
of tomatoes, put them in a saucepan with four chopped onions, a cupful of
chopped celery tops, if you have them, bring to a boil, add the juice of
a lemon, a level tablespoonful of salt, ten drops of Tabasco sauce, the
juice of a lemon, or two tablespoonfuls of vinegar, and the gelatin. Stir
a moment, and press through a sieve. Dip bread pans or melon molds in cold
water, put in a layer of cabbage, then a very thin layer of Indian relish,
then cabbage, and so continue until the molds are filled. Pour over the
tomato jelly, cold, and stand aside over night. Serve in slices with cooked
or French dressing.

COOKED DRESSING

Put a pint of milk over the fire in a double boiler, add three level
tablespoonfuls of cornstarch moistened in a little cold milk. Cook until
thick and smooth. Take from the fire, add the beaten yolks of four eggs,
and work in slowly two tablespoonfuls of butter. Add a teaspoonful of salt
and a saltspoonful of pepper. When cool add the juice of a lemon or four
tablespoonfuls of vinegar. Fold in carefully the well-beaten whites of the
eggs, and stand aside until very cold.

GRANDMOTHER'S POTATO SALAD

Boil ten large potatoes in their jackets. Peel them and, when cool, cut
eight into dice. Peel and mash the remaining two while hot; add to them a
quarter pound of sweet butter, four tablespoonfuls of grated onion, two
teaspoonfuls of salt, a dash of cayenne, two drops of Tabasco sauce, and
press through a fine sieve. Hard boil two eggs; rub the yolks to a paste,
and add two raw yolks. When smooth, add to these gradually the potato
mixture. Thin to the consistency of good mayonnaise, with vinegar. At
serving time mix the potato blocks and one can of drained peas with the
dressing, being very careful not to break them. Dish on lettuce leaves,
and garnish with chopped red beets, or, better, chopped celery. This is an
excellent cheap salad, and will serve fifteen persons.

SALMON PUDDING

Remove the bone, skin and oil from two pound cans of salmon. Boil together
two cupfuls of white bread crumbs and one cupful of milk. Take from
the fire, and add one cupful of boiled rice, a teaspoonful of salt, a
saltspoonful of pepper, a teaspoonful of onion juice, and four eggs
slightly beaten. Mix and work in the fish. Press the whole through a
colander, and pack it at once into a mold. Cover and steam three-quarters
of an hour. Serve hot with cream sauce. This will serve twelve persons.

NUT CAKE

At suppers where the yolks of eggs are used for mayonnaise or cooked
dressing, the whites accumulate and are lost if not used in some white
cake.

1/2 cupful of butter
2 cupfuls of flour
1-1/2 cupfuls of sugar
3/4 cupful of water
1 cupful of English walnut or hickory nut meats
2 rounding teaspoonfuls of baking powder
Whites of four eggs

Cream the butter, add the water and flour, alternately, beating all the
while. Beat the whites, add half of them to the mixture, then all the nuts,
chopped, then the baking powder, dry, and beat well. Fold in the remaining
whites. Bake in a round cake pan in a moderate oven three-quarters of an
hour. When cool, ice the top and decorate it with nut meats.

SCONES FOR TWENTY-FIVE PERSONS

Sift three quarts of flour with six rounding teaspoonfuls of baking powder
and two of salt. Beat, without separating, three eggs. Rub into the flour a
quarter of a pound of butter, or three tablespoonfuls of snowdrift. Add to
the eggs one quart and a half of milk, and stir this into the flour. Mix
quickly and drop by spoonfuls in greased baking pans, and bake fifteen
minutes in a quick oven. Serve at once. These are better and more easily
made than biscuits.

POOR MAN'S FRUIT CAKE

3-1/2 cupfuls of flour
1 cupful of brown sugar
1/2 cupful of New Orleans molasses
1 pound of seeded raisins
1 cupful of sour milk
1/2 cupful of butter
1 teaspoonful of cinnamon
1 teaspoonful of allspice
1 teaspoonful of soda

Cut the raisins into halves and flour them with four tablespoonfuls of the
flour. Dissolve the soda in a tablespoonful of water, add it to the thick
sour milk, beat a minute, add the molasses, beat again, add the butter,
melted carefully, and stir in the flour; add the spices, and beat well.
Stir in the raisins, and turn into a greased bread pan. Bake in a
_moderate_ oven one hour. When done, turn from the pan, baste with a syrup,
made by boiling four tablespoonfuls of sugar with three of water, and add
two teaspoonfuls of currant or grape jelly. Shut the cake in a tin box for
a week or more. If made well this is moist and rich at very little cost.

BANANA LAYER

1/4 cupful of butter
1 cupful of sugar
2/3 cupful of water
2 cupfuls of flour
2 rounding teaspoonfuls of baking powder
Whites of four eggs

Put together the same as Ice Cream Cake, and bake in three layers. When
cold, put together with Banana Filling.

BANANA FILLING

Boil together one cupful of sugar and a half cupful of water until they
spin a heavy thread, and pour slowly, beating all the while, into the
well-beaten whites of two eggs. Beat until rather stiff and cold. When the
cakes are cold, spread one-third of this filling over one cake, cover with
thin slices of red bananas, put on another cake, on this another third of
filling and bananas, and the remaining cake; cover this with the remaining
filling, and dust thickly with chopped nuts. Do not let this stand too
long, or the filling will absorb moisture from the bananas and run down the
cake.

ICE CREAM CAKE

1-1/2 cupfuls of sugar
2-1/2 cupfuls of flour
1/4 cupful of butter
1 cupful of water
2 rounding teaspoonfuls of baking powder
Whites of five eggs

Cream the butter, adding slowly the sugar. Sift the flour with the baking
powder. Add the water and flour alternately to the sugar mixture, and
beat well. Fold in the well-beaten whites, and bake in three layers. Put
together with a soft icing made from the whites of two eggs.

FRUIT JELLY

Dip a fancy mold into cold water, fill it half full of mixed chopped
candied fruits, or use dates, figs and bananas chopped. Fill the mold with
a well-made lemon or orange gelatin. Serve plain, or with whipped cream.

MOCK EGGS

1/2 box of gelatin
1 can pared apricots
1 cupful of sugar
1 pint of water
Whites of three eggs
Juice of three lemons

Cover the gelatin with a half cupful of cold water to soak for a half hour,
add the sugar and the water boiling; stir until the gelatin is dissolved;
add the lemon juice, strain, and cool until congealed but not too hard. Add
the unbeaten whites of eggs, stand the bowl in a pan of cracked ice or cold
water, and beat until the whole mass is as white as snow. Pour into ramekin
dishes or paper cases, press a half apricot, rounding side up, in the
centre, and stand aside in a cold place.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

INDEX

ICE CREAMS, WATER ICES AND FROZEN PUDDINGS

Alaska Bake
Alexander Bomb
Almond Ice Cream, Burnt
Mousse, Burnt
Apple Ice
Ice Cream
Apricot Cream, English
Ice
Ice Cream
Apricots, Frozen
Arrowroot Cream

Banana Ice Cream
Bananas, Frozen
Biscuit Ice Cream
Tortoni
Biscuits à la Marie
Americana
German Cherry
Glacés
Bisque Ice Cream
Blocks, Neapolitan
Bomb, Alexander
Glacé
Boston Pudding
Brown Bread Ice Cream
Burnt Almond Ice Cream
Mousse

Cabinet Pudding, Iced
Café Parfait, Quick
Cake, Iced
Caramel Ice Cream
No. 1
No. 2
Neapolitan
Parfait, Quick
Charlotte Glacé
Cherry Biscuits, German
Ice
Chocolate Ice Cream
Frozen
Neapolitan
Ice Cream, No. 1
No. 2
Parfait, Quick
Sauce, Hot
Claret Sauce
Cocoanut Ice Cream
Coffee, Frozen
Ice Cream
Mousse
Neapolitan
Compote of Oranges with Iced Rice Pudding
Compote of Mandarins, with Rice Mousse
Coupe St. Jacque
Cranberry Sherbet
Cream, Arrowroot
English Apricot
Orange Gelatin
Creams, Neapolitan
Croquettes, Ice Cream
Cucumber Sorbet
Curaçao Ice Cream
Currant and Raspberry Water Ice
Water Ice
Custard, Frozen

Directions for Freezing
Duchess Mousse

Egyptian Mousse
English Apricot Cream

Foreword
Frappé
Frozen Apricots
Bananas
Coffee
Chocolate
Custard
Fruits
Peaches, No. 1
Peaches, No. 2
Pineapple
Plum Pudding
Puddings and Desserts
Raspberries
Strawberries
Watermelon
Fruit Salad, Iced
Water Ice, Mille
Fruits, Frozen

Gelatin Cream, Orange
Ice Cream
German Cherry Biscuits
Ginger Ice Cream
Water Ice
Glacé, Bomb
Charlotte
Glacés, Biscuits
Gooseberry Sorbet
Grape Water Ice
Green Gage Ice Cream

Hot Chocolate Sauce

Ice, Apple
Apricot
Cherry
Currant and Raspberry Water
Currant Water
Ginger Water
Grape Water
Lemon Water
Mille Fruit Water
Orange Water
Pineapple Water
Pomegranate Water
Raspberry Water
Strawberry Water
Sour Sop
Ice Cream, Apple
Apricot
Banana
Biscuit
Bisque
Brown Bread
Burnt Almond
Caramel
Caramel, No. 1
No. 2
Chocolate
Coffee
Croquettes
Curaçao
Gelatin
Ginger
Green Gage
Lemon
Maraschino
Orange
Peach
No. 1
No. 2
Pineapple
Pistachio
Raspberry
Strawberry
Vanilla
Walnut
Ice Creams, Directions for Freezing
from Condensed Milk
Philadelphia
Quantities for
Serving
Sauces for
Time for Freezing
To Mold
To remove from Molds
To repack
Use of Fruits in
Iced Cabinet Pudding
Cake
Fruit Salad
Rice Pudding with Compote of Oranges
Ices, To Mold
To Remove from Molds

Lalla Rookh
Lemon Ice Cream
Water Ice
Lillian Russell

Maple Panachée
Sauce
Maraschino Ice Cream
Melba, Peaches
Merry Widow, The
Mille Fruit Water Ice
Mint Sherbet
Monte Carlo Pudding
Montrose Pudding
Sauce
Mousse
Burnt Almond
Coffee
Duchess
Egyptian
Pistachio
Rice with Compote of Mandarins

Neapolitan Blocks
Creams
Nesselrode Pudding
Americana
Nut Sauce

Orange Gelatin Cream
Ice Cream
No. 1
No. 2
Sauce
Sherbet
Soufflé
Water Ice

Parfait
Quick Café
Quick Caramel
Quick Chocolate
Quick Strawberry
Panachée, Maple
Peach Ice Cream
Peaches No. 1, Frozen
No. 2, Frozen
Melba
Philadelphia Ice Creams
Pineapple, Frozen
Ice Cream
Water Ice
Pistachio Ice Cream
Mousse
Plombiere
Plum Pudding, Frozen
Pomegranate Water Ice
Pudding, Boston
Cabinet, Iced
Frozen Plum
Iced Rice, with Compote of Oranges
Monte Carlo
Montrose
Nesselrode
Nesselrode, Americana
Queen
Sultana
Tutti Frutti
To Mold
To Remove from Molds
Punch, Roman

Quantities for Serving
Queen Pudding
Quick Café Parfait
Caramel Parfait
Chocolate Parfait
Strawberry Parfait

Raspberry and Currant Water Ice
Raspberry Ice Cream
Water Ice
Raspberries, Frozen
Rice Mousse with Compote of Mandarins
Pudding, Iced, with Compote of Oranges
Roll Sultana
Roman Punch

Salad, Iced Fruit
Sauce, Claret
Hot Chocolate
Maple
Montrose
Nut
Orange
Walnut
Sauces for Ice Creams
Sherbet, Cranberry
Mint
Orange
Sour Sop
Tomato
Sherbets
Sorbet, Cucumber
Gooseberry
Tomato
Sorbets
Soufflé, Orange
Sour Sop
Sherbet or Ice
Strawberry Ice Cream
Parfait, Quick
Water Ice
Strawberries, Frozen
Sultana Pudding
Roll

Time for Freezing
Tomato Sorbet or Sherbet
To Mold Ice Creams, Ices or Puddings
Remove Ice Creams, Ices and Puddings from Molds
Repack Ice Creams
Tutti Frutti, Italian Fashion
Pudding

Use of Fruits

Vanilla Ice Cream
Neapolitan

Walnut Ice Cream
Neapolitan
Water Ice, Currant
Currant and Raspberry
Ginger
Grape
Lemon
Mille Fruit
Orange
Pineapple
Pomegranate
Raspberry
Strawberry
Water Ices and Sherbets or Sorbets
Watermelon, Frozen
Walnut Sauce

INDEX

REFRESHMENTS FOR AFFAIRS

Apple and Nut Salad

Bagged Veal
Banana Filling
Layer
Salad
Baked Sweetbreads
Bechamel Sauce
Beef Salad, Roast
Bellevue Bouillon
Boiled Salt Cod Sandwiches
Boned Quail
Turkey
Boudins à la Reine
Bouillon
Bellevue
Chicken
Clam
Oyster
Bread, Nut

Cake, Ice Cream
Nut
Poor Man's Fruit
Canned Fruit Sandwiches
Salmon Sandwiches
Cantaloupe Salad
Celery Mayonnaise Sandwiches
Cheese Sandwiches
Chicken à la Creme
à la King
Bouillon
Croquettes
Galantine of
Mousse
Salad
Sandwiches
Timbale
Church Suppers, Suggestions for
Clam Bouillon
Cod Sandwiches, Boiled Salt
Coffee for Large Home Affairs
Cold Dishes
Cooked Dressing
Crab Backs à la Caracas
Meat à la Dewey
Salad
Crabs, Deviled
Ravigot
Cream Cake, Ice
Mushroom Sauce
Croquettes, Chicken
Oyster
Cucumber Molds
Cutlets, Lobster

Deviled Crabs
Dressing, Cooked
French

East Indian Salad
Eggs, Mock

Filling, Banana
French Dressing
Potato Salad
Fruit Cake, Poor Man's
Jelly
Sandwiches, Canned

Galantine of Chicken
Glaze
Grandmother's Potato Salad

Home Affairs, Coffee for Large
Honolulu Sandwiches

Ice Cream Cake

Jelly, Fruit
Sandwiches
Jellied Veal

Lamb Salad
Lamb's Sweetbreads in Paper Cases
Large Home Affairs, Coffee for
Layer, Banana
Lobster Cutlets
Newburg
Salad

Macedoine Salad
Man-of-War Salad
Mayonnaise Sandwiches, Celery
Meat Roll, Nut
Meat Sandwiches
Mock Eggs
Molds, Cucumber
Tomato
Mousse, Chicken
Mushroom Sauce, Cream

Nut and Apple Salad
Bread
Cake
Meat Roll
Sandwiches

Oyster Bouillon
Croquettes

Pate-de-foie-gras in Aspic
Poor Man's Fruit Cake
Potato Salad
French
Grandmother's
Poulet en Bellevue
Poultry and Game Dishes
Pudding, Salmon
Purée, Tomato, à la Rorer

Quail, Boned

Ravigot Crabs
Refreshments for Affairs
Roast Beef Salad
Roll, Nut Meat
Veal

Salad, Apple and Nut
Banana
Cantaloupe
Chicken
Crab
East Indian
French Potato
Grandmother's Potato
Lamb
Lobster
Macedoine
Man-of-War
Potato
Roast Beef
Sandwiches, Chicken
Sweetbread
Tongue
Salads
Salmon Pudding
Sandwiches, Canned
Salt Cod Sandwiches, Boiled
Sandwiches
Boiled Salt Cod
Canned Fruit
Salmon
Celery Mayonnaise
Chicken Salad
Cheese
Honolulu
Jelly
Meat
Nut
Sardine
Sweet
Sardine Sandwiches
Sauce Bechamel
Cream Mushroom
Suedoise
Tartar
Scones
Shell Fish Dishes
Soups
Bellevue Bouillon
Bouillon
Chicken Bouillon
Clam Bouillon
Glaze
Oyster Bouillon
Tomato Purée à la Rorer
Spanish Stew
Stew, Spanish
Suedoise Sauce
Suggestions for Church Suppers
Sweetbreads
à la Bordelaise
à la Creme
No. 1
No. 2
à la Newburg
Baked
Lambs, in Paper Cases
Sweetbread Salad
Sweet Sandwiches

Tartar Sauce
Timbale, Chicken
Tomatoes à l'Algerienne
en Surprise
Tomato Molds
Purée, à la Rorer
Tongue Salad
Turkey, Boned

Veal, Bagged
Jellied
Roll

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SANDWICHES

Sandwiches may be made from thin white bread, or whole wheat bread, or
Boston brown bread, or nut bread. A nut loaf is easily made at short
notice, and needs only butter to make an excellent sandwich. An endless
variety of sandwiches may be made from materials always at hand.

For CHEESE SANDWICHES: Grind or mash common American cheese, add a
palatable seasoning of tomato catsup, Worcestershire sauce, and a little
melted butter. A teaspoonful of these will be sufficient for a quarter of
a pound of cheese. Put this between thin slices of unbuttered bread. If
a large quantity of sandwiches is to be made, beat the butter to a cream
before using it.

MEATS: All sorts of meats, just a little left over, may be chopped,
seasoned and utilized for sandwiches. If the meat is slightly moistened
with a little olive oil, cream or melted butter, and the sandwiches are
wrapped in a damp cloth, as soon as made, and closed in a tin bread box,
they will keep nicely for several hours.

On a warm day put a few moist lettuce leaves on top of the sandwiches,
under the cloth, and put the box in a cold place.

CANNED SALMON, SARDINES, or BOILED SALT COD, pounded and nicely seasoned
with oil and lemon juice, or mayonnaise, make nice sandwiches to serve with
molded tomato jelly, and coffee, for a "winter evening." They are quite
enough with coffee alone in an emergency.

NUT SANDWICHES are made by putting chopped nuts or nut butter between thin
slices of buttered bread, or crackers.

SWEET SANDWICHES are made by putting a mixture of chopped fruits between
thin slices of buttered bread. The fruits best suited for sandwiches are
dates, raisins, candied ginger and cherries, and washed figs. These may be
used separately or blended, using less ginger than other fruits. A nice
filling may be made from a half pound of dates, an ounce of ginger, and ten
cents' worth of roasted peanuts, or a quarter of a pound of pecans. Put
these through a meat chopper, add the juice of an orange, and pack the
mixture in jelly tumblers. Keep in a cold place. This will keep a month in
winter, and equally long in a refrigerator in summer.

Sweet sandwiches are usually cut into "fingers," or into rounds with an
ordinary biscuit cutter.

HONOLULU SANDWICHES are made by rubbing one roll of Neufchatel cheese with
a half cupful of grated apple, two sweet Spanish peppers, and twenty-four
blanched and chopped almonds. Add salt and a drop of Tabasco sauce. Spread
between thin slices of unbuttered bread.

JELLY OR CANNED FRUIT SANDWICHES are made by spreading jelly or mashed
fruit, drained, on a very thin slice of buttered bread. Trim off the crusts
and roll quickly. Tie with baby ribbon, or press it firmly together. These
are usually served with chocolate or tea.

CHICKEN SALAD OR CELERY MAYONNAISE SANDWICHES are usually served with
coffee, and can be made quickly by mixing any left-over chicken, or tender
white celery, with mayonnaise, and putting the mixture between thin slices
of buttered bread. A lettuce leaf on the bread first holds the salad
nicely. One may use two lettuce leaves if necessary.

NUT BREAD

2 cupfuls of flour
1/2 cupful of chopped nuts
2 teaspoonfuls of baking powder
1 cupful of milk
1 egg
2 tablespoonfuls of sugar
1/2 teaspoonful of salt

Sift the salt, baking powder and flour together, add and mix in the nuts
and sugar. Beat the egg, add the milk, and stir these in the flour. Mix
well, and turn it in a greased bread pan. Cover, and allow it to stand
fifteen minutes. Bake in a moderately quick oven a half hour. Pecans,
hickory nuts, peanuts, or English walnuts may be used.

Use the next day after it is baked. Cut thin, butter lightly, and press two
slices together. Serve whole, or cut into halves. Do not remove the crusts.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

ROAST BEEF SALAD

For impromptu evening affairs any cold left-over meat may be utilized in
a salad. Beef, mutton and tongue are usually served with French dressing,
seasoned with tomato catsup. Cut the meat into dice, season with salt and
pepper, dish them on lettuce, or they may be mixed in the winter with
chopped celery or chopped crisp cabbage, and basted with French dressing,
seasoned with two or three tablespoonfuls of tomato catsup for beef, mint
sauce, or a drop of Tabasco Sauce for mutton, a little Worcestershire Sauce
for tongue.

A quart will serve ten persons.

EAST INDIAN SALAD

This is purely a vegetable salad; it is exceedingly nice for a simple
evening affair. Shave sufficient cabbage to make a pint, soak it in cold
water for one hour, changing the water once or twice. Cover a half box of
gelatin with a half cupful of cold water to soak for a half hour. Put a
half can of tomatoes in a saucepan, add one onion, chopped, a teaspoonful
of salt, a saltspoonful of pepper and the juice of a lemon, or two
tablespoonfuls of vinegar. Bring to boiling point, and add the gelatin.
Cover the bottom of a large melon mold with finely chopped celery or cooked
carrots, put on top of this a few drops of onion juice, then a thin layer
of cabbage, a dusting of salt and pepper, then a goodly quantity of India
relish; cover this over with chopped nuts, pecans, hickory or peanuts, then
another layer of celery, and so continue until the mold is full, seasoning
the layers with salt and pepper. Have the last layer chopped celery. Strain
over this the tomato aspic, which should be cold, but not thick, and stand
aside for four or five hours. Serve plain, or garnished with lettuce leaves
or cress.

This will serve twelve persons.

POTATO SALAD

Fancy potato salad may be served for an evening affair with an
accompaniment of cold tongue, or it may be garnished with hard-boiled
eggs and form the entire course. Serve with it brown bread and butter and
coffee.

4 potatoes
8 tablespoonfuls of olive oil
2 tablespoonfuls of cream
2 tablespoonfuls of tarragon vinegar
1 level teaspoonful of salt
1 saltspoonful of pepper

Wash the potatoes and boil them with skins on. The moment they are done,
drain the water, dry and peel. Put the oil, salt, pepper and vinegar in
a bowl, beat rapidly until thoroughly mixed, and then add one good sized
onion, sliced very thin, or use two tablespoonfuls of grated onion. Put in
the hot potatoes, sliced, toss them a moment, and if you have it, sprinkle
over two tablespoonfuls of vinegar from pickled walnuts, or a tablespoonful
of mushroom catsup. Stand aside to cool. When ready to serve, turn on to a
cold platter, garnish with chopped parsley, and, if you have them, chopped
pickled beets.

This is sufficient for six persons.

FRENCH POTATO SALAD

Moisten a teaspoonful of cornstarch in four tablespoonfuls of milk, add
two tablespoonfuls of cream and stir over hot water until thick; then add
gradually six tablespoonfuls of olive oil, a teaspoonful of French made
mustard, a level teaspoonful of salt and a saltspoonful of pepper. Boil
four potatoes, cut them into blocks, and, when nearly cold, mix them with
this dressing, and stand aside until very cold. Serve with a garnish of
chopped celery or lettuce leaves.

This will serve six persons.

MACEDOINE SALAD

A mixture of vegetables, peas, beans, carrots, turnips, can be purchased,
canned, at any grocery store. Drain, wash them in cold water, dish them
on a bed of shaved cabbage or lettuce leaves, and cover them with French
dressing. All these vegetables may be cooked at home and used cold. String
beans garnished with carrots make an excellent salad.

BANANA SALAD

For this use the red bananas. Roll them out of the skin rather than strip
the skin from them, and cut them into slices a half inch thick. Cover the
bottom of your salad bowl with crisp lettuce leaves, then put over the
bananas, allowing one banana to each two persons. Squeeze over the juice of
a lemon, and, when ready to serve, baste with French dressing.

APPLE AND NUT SALAD

4 tart apples
1 cupful of pecan meats
24 blanched almonds
2 sweet Spanish peppers
The rule for French dressing

Peel the apples, cut them into dice, squeeze over the juice of one or two
lemons, and stand them aside until wanted. The lemon juice will prevent
discoloration. Chop the nuts. At serving time line the salad bowl with
a layer of chopped celery or cabbage or lettuce leaves, then a layer of
apples, nuts, celery, apples and nuts. Baste with the French dressing, and,
if you have them, garnish with the sweet peppers cut into strips, and use
at once.

This, using a pint of chopped cabbage or celery, will serve six persons.

CANTALOUPE SALAD

This is the newest and most sightly of salads. Arrange crisp lettuce or
Romaine leaves on individual plates. Cut a cold ripe cantaloupe into
halves, take out the seeds, and with a large vegetable scoop or teaspoon
scoop out balls or egg-shaped pieces. Heap a half dozen of these on the
lettuce leaves, and, at serving time, baste them well with French dressing,
and serve. Watermelon may be substituted for cantaloupe.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SUGGESTIONS FOR CHURCH SUPPERS

NUT MEAT ROLL

1 pound of chopped beef
1 quart of roasted peanuts in shells
1 teaspoonful of salt
1 saltspoonful of pepper
3 shredded wheat biscuits
2 eggs
1 tablespoonful onion juice
1 tablespoonful of parsley

Shell and chop the peanuts, mix them with the meat, and add the shredded
wheat rubbed fine; salt, pepper, parsley, chopped, and onion juice. Mix
well. Beat the egg slightly, add three tablespoonfuls of water, and mix
this into the meat. Form in a roll about eight inches long, roll in oiled
paper, place it in a baking pan, add a half cupful of water to the pan and
bake in a moderate oven three-quarters of an hour. Remove the paper and
stand aside to cool. Serve in thin slices with either tomato or potato
salad.

This will serve eight persons at a cost of about four cents each.

JELLIED VEAL

3 knuckles of veal
4 onions
1 carrot
3 teaspoonfuls of salt
8 tablespoonfuls of vinegar
6 gherkins
1 teaspoonful of black pepper

Wash the knuckles, remove the meat and cut it in pieces. Put the bones in a
kettle, the meat on top, and pour over six quarts of cold water. Bring to a
boil, skim, and simmer gently two hours. Add the onion sliced, the carrot
chopped, salt and pepper, and simmer one hour longer. Drain in a colander.
Dip long molds, or ordinary bread pans, in cold water, cover the bottom
with slices of hard boiled eggs, put the meat in bits on top of this,
seasoning it with a little salt. Slice the gherkins and put them in layers
between the meat. Strain the liquid, add the vinegar, and pour it over the
meat. There should be just enough to cover it nicely. If there is more
than this, boil it down before adding vinegar. Stand aside over night.
When cold, dip the mold a second in boiling water, and turn the jelly in a
platter. Serve cut in slices, with either a nice cold slaw, or cabbage and
celery salad. Jellied beef is made the same, substituting a leg or shin of
beef.

This will cost about seventy five cents, and will make twenty-five to
thirty slices.

BAGGED VEAL

2 pounds of lean ham
4 pounds of veal cutlet
3 shredded wheat biscuits
2 eggs
2 onions
1 teaspoonful of powdered sage
1/2 teaspoonful of allspice
1 teaspoonful of salt
1/2 teaspoonful of black pepper

Put the meat, raw, through a meat chopper, add the biscuits crumbed, the
onions grated, and all the seasonings. Work it well with the hands, and mix
in the eggs, slightly beaten. Pack the mixture in clean salt bags or bags
about that size, plunge them in a kettle of boiling water, boil rapidly ten
minutes, and simmer three hours. When cool, turn the bags wrong side out
off the meat. Serve sliced like summer sausage.

This will cost one and a half dollars, and will serve twenty five persons.

A SPANISH STEW FOR ONE HUNDRED PERSONS

25 pounds of round of beef
6 sweet peppers, or
1 can of Spanish pimentos
12 sweet turnips
1/2 bottle of Worcestershire sauce
1 cupful of flour
1 pound of suet
10 large onions
3 gallon cans of peas
12 carrots
1 jar of beef extract
4 tablespoonfuls of salt
4 tablespoonfuls of cornstarch
1/4 pound of butter

Put the suet into a large kettle or in two smaller ones; try it out and
remove the crackling. Add to the hot fat the onions and peppers chopped
fine. Shake until they are well cooked and slightly browned. Add the
meat cut into cubes of one inch, cover the kettles and cook a half hour,
stirring now and then. Dissolve the beef extract in three gallons of hot
water, pour it over the meat, and simmer for two hours. Add the carrots
and turnips cut into dice, and more water if necessary, and cook one hour
longer. Add the flour and cornstarch moistened in cold water, and all the
seasonings. Stir and boil ten minutes, add the peas, drained, and serve.
This is nice garnished with small hot milk biscuits. Taste before serving
it, to see if you have added sufficient salt.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SALADS

Salads play a most important part in all conventional suppers. Chicken,
lobster, crab, duck, tongue, and lamb salad take the place of other meats,
although for a large supper there is no objection to serving a meat salad
following a hot course. If one can make a good mayonnaise dressing, salads
are the easiest of all refreshments, and are most acceptable to the guests.

MAYONNAISE

Put the yolks of three eggs in a clean cold dish, beat slightly and add
slowly, almost drop by drop, a half pint or more of salad oil. After adding
the first half pint, add a half teaspoonful of vinegar now and then to
prevent breaking. You may add a quart of oil, if you like; you may serve it
plain, or stir in at the last moment stiffly whipped cream. One quart of
mayonnaise will hold one quart of whipped cream. For light colored salads,
as sweetbread and Waldorf, it is well to use the whipped cream slightly
colored with a drop of vegetable green.

SAUCE TARTAR

Add to a half pint of mayonnaise dressing a tablespoonful of chopped
gherkin, the same of chopped parsley, four chopped olives and a
tablespoonful of capers.

SAUCE SUEDOISE

1/2 pint of mayonnaise
1/2 pint of cream
2 tablespoonfuls of finely grated horseradish

Whip the cream and drain it, then stir it carefully into the mayonnaise,
and at last add the horseradish. This sauce is appropriate to serve with
boned partridges or quail, and is also nice to serve with mixed cold meats.

FRENCH DRESSING

Put eight tablespoonfuls of oil in a bowl, add a half teaspoonful of salt,
and a piece of ice the size of an egg. Work the ice with the oil until the
salt is thoroughly dissolved, then add a tablespoonful of tarragon vinegar
and a drop of Tabasco sauce. Remove the ice, beat rapidly until you have
a creamy dressing, and use at once. French dressing should be used over
cucumber or tomato molds, and is nice with fish or chicken mousse and East
Indian Salad.

CUCUMBER MOLDS

2 good sized cucumbers
1/2 box of gelatin
1 pint of chicken stock
1 teaspoonful of salt
1 tablespoonful of onion juice
1 saltspoonful of pepper
The juice of one lemon

Peel and grate the cucumbers. Add the gelatin to the stock, soak for twenty
minutes, bring to a boil and add the seasoning; then stir in the drained
cucumber. Turn into small round timbale cups and stand aside to harden.
Serve with any cold fish dish, as cold boiled slice of halibut, or fish in
aspic. These are nice for Sunday night supper with broiled sardines.

TOMATO MOLDS

1 can of tomatoes
1 box of gelatin
1 onion
1 saltspoonful of celery seed
1 bay leaf
1 blade of mace
2 tablespoonfuls of tarragon vinegar
1 teaspoonful of paprika
2 teaspoonfuls of salt

Cover the gelatin with a cupful of cold water to soak for fifteen minutes.
Add all the seasoning to the tomatoes, bring to boiling point, add the
gelatin, and strain. Turn into twelve small tomato molds and stand aside to
harden. Serve with mayonnaise dressing as an accompaniment to boned chicken
or turkey, or chicken paté, or alone, with mayonnaise, as a complete salad.
Chopped celery, a little cold cooked meat or nuts may be added, when the
molds are to be served as a salad. With this addition, one half the recipe
will serve twelve persons.

CRABS RAVIGOT

Purchase as many crab shells as you have people to serve. To each six allow
a pint of crab flakes. If you buy the crabs fresh, twelve crabs will serve
six people. Squeeze over the flakes the juice of one lemon, add a half
teaspoonful of salt and a dash of Tabasco. Fill the meat loosely into the
shells, place each shell on a pretty paper doily on a plate, and spread
over a thick layer of mayonnaise dressing, with which you have mixed a
tablespoonful of chopped parsley, a tablespoonful of tarragon leaves, a
tablespoonful of chopped onion or shallot, and a tablespoonful of green
chives.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

CHICKEN MOUSSE

1 pint of cooked chopped chicken
1/2 pint of milk
2 level tablespoonfuls of butter
1 teaspoonful of salt
1 level tablespoonful of flour
1 tablespoonful of granulated gelatin
1 saltspoonful of white pepper
1/2 pint of cream

Rub the butter and the flour together over the fire, add the milk, stir
until boiling, and add the gelatin that has been soaked in a couple of
tablespoonfuls of cold water for fifteen minutes. Add the salt, pepper and
chicken, mix thoroughly and stand it aside to cool. Beat the cream to a
stiff froth. Make a half cupful of mayonnaise from the yolk of one egg
and eight tablespoonfuls of olive oil; stir the cream gradually into the
mayonnaise and then add it carefully to the cold chicken mixture. Turn it
into an ordinary melon pudding mold, cover closely and stand it in a bucket
of cracked ice and salt. It is wise to bind the cover seam to keep out the
salt water. When slightly frozen, which will take about two hours, remove
the lid, turn out the mousse, cover the top with first a ring of hard
boiled whites, chopped fine, then a ring of finely chopped parsley, inside
this a ring of the yolks of the eggs pressed through a sieve, and right in
the centre a sprig of curly parsley. Send at once to the table. Lobster,
crab flakes and cold roasted game may be used according to this recipe.

This will serve eight persons at a reception. At a luncheon only six
persons.

PATE-DE-FOIE-GRAS IN ASPIC

1 box of granulated gelatin
1 teaspoonful of beef extract
1 small onion
1 bay leaf
1 blade of mace
1 truffle
1 carrot
1 green pepper
1 red pepper
1 lemon
1 tureen of foie-gras

Cover the gelatin with a half cupful of cold water to soak for a half hour.
Put all the vegetables and seasoning in one quart of cold water, bring to
boiling point, simmer gently twenty minutes, add the beef extract, one
teaspoonful of salt and a saltspoonful of black pepper. Add the gelatin,
stir until the gelatin is dissolved, and strain. Add the juice of the lemon
and the whites of two eggs, slightly beaten. Bring to boiling point, boil
rapidly for five minutes, and strain through two thicknesses of cheese
cloth. Cut the peppers into fancy shapes. Chop the truffle fine. Select a
dozen dariole molds, moisten them in cold water, baste them with the aspic,
and, when cold, garnish the bottoms handsomely with a pepper and truffle.
Put in another layer of aspic, which must be cold, but not thick; on top
of this place a slice of pate-de-foie-gras, cover them carefully with the
aspic, filling the mold to the top. Stand these away over night. Serve
on crisp lettuce leaves, and pass with them a mayonnaise. These are the
handsomest of all the cold aspic dishes.

A single large mold may be used for ball suppers or large receptions. To
serve, cut it into slices, and pass mayonnaise of celery.

This will serve twelve persons.

BONED TURKEY

Turkey is boned precisely the same as you bone a "galantine" of chicken.
Use for the stuffing:

2 chickens
1 pound of sausage meat
1 pound of veal
3 truffles
1 can of mushrooms
1 pound of ham

Take six hours to cook the turkey. When cold put it in a boned turkey mold
that has been garnished, and fill with aspic.

Cut in very thin slices to serve thirty persons.

BONED QUAIL

Purchase twenty-four quails. Split them down the back and remove the bones,
keeping your knife close to the bone. Do not break the skin nor tear the
flesh. Spread them out, skin side down, on a board and stuff them with the
seasoned sausage meat. Put them into shape, sew them down the back, cover
the breast of each with a slice of bacon, put them in a baking pan, add a
half pint of hot stock, and bake in a quick oven forty minutes, dusting
with pepper and basting frequently. When cold, remove the string from the
back.

For a dozen quails use:

1 box of gelatin
1 quart of milk
1 tablespoonful of grated onion
2 truffles
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
1 saltspoonful of white pepper

Soak the gelatin in the milk a half hour. Rub the butter and flour
together, then add the milk and gelatin, stir until boiling, and add all
the seasoning and strain. Stand aside until cool, but not thick. Place the
birds on a tin sheet or a large platter, and baste them with this cold
white sauce. As soon as the first basting has hardened, baste them again.
This time decorate the breasts with the truffles cut into fancy shapes.
To serve, arrange them around a large mound of mayonnaise of celery. Use
either a meat platter, or two round chop dishes. Have the breasts of the
birds down, and the back slightly pressed into the salad. In between each
bird put a pretty bunch of curly parsley, and garnish the top of the mound
with Spanish peppers cut into strips. Serve one to each person.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

COLD DISHES

POULET EN BELLEVUE

1/2 box of gelatin
1 pint of chicken stock
1 bay leaf
1 onion
The white meat of two chickens
Salt and pepper

Remove the white meat carefully from two boiled chickens; split the breasts
into halves, long ways. Cover the gelatin with a half cupful of cold water
to soak for a half hour. Add the seasonings to the stock or bouillon, bring
to a boil, add the gelatin, and if not clear, clarify with the white of an
egg. Add the juice of a lemon and strain. Take small oblong china or tin
molds, garnish the bottoms with fancy bits of good red pepper and chopped
truffles, baste over a little of the hot aspic, and let them stand until
very cold. Cool the remaining aspic, but do not allow it to become solid.
Put on top of each mold a half breast of chicken, dust with salt and
pepper, pour over the cold aspic and stand them aside over night. At
serving time dip the molds quickly into hot water, turn out the cutlets,
dish them on luncheon plates, and garnish with hearts of lettuce. Pass
mayonnaise dressing.

This will make eight molds and serve eight persons. Use the dark meat for
fricassee or stew of chicken.

TOMATOES à l'ALGERIENNE

The white meat of one chicken
24 perfect tomatoes
1/4 box of gelatin
1/2 pint of chicken stock
1/2 pint of cream
1 teaspoonful of anchovy paste
3 heads of fine lettuce
1/2 pint of mayonnaise

Peel the tomatoes, cut off the stem end and scoop out the hard portion and
the seeds; put the tomatoes on the ice. Put the meat of the chicken through
the meat grinder, season it with the anchovy paste, if you have it, and
salt and pepper. Soak the gelatin in a half cupful of cold water, add the
chicken stock, bring to a boil, add a half teaspoonful of salt, a dash of
pepper, and the juice of half a lemon. Mix a part of this with the chicken.
Whip the cream, stir it into the chicken mixture, and fill it into the
tomatoes, making them smooth on top. When the tomatoes are very cold and
the aspic is cool, but not thick, baste just a little over the top, dust
thickly with chopped parsley and finely chopped almonds, and stand them in
a cold place for several hours. Arrange each tomato in a little nest of
lettuce leaves, and pass with them mayonnaise dressing. If these are made
well, they are the most sightly of the small cold dishes, and cost almost
nothing.

This, of course, will be served to twenty-four persons.

Tongue, sardines, lobster, crab meat or cold left-over meat may be
substituted for chicken.

GALANTINE OF CHICKEN

2 chickens
1/2 pound of boiled ham
1/4 pound of larding pork
1 can of mushrooms
2 teaspoonfuls of salt
1 egg
1 pound of lean veal
2 truffles
Salt and pepper

Singe the chickens, and remove the head and feet; place the chicken on the
table with the breast down. Take a small, sharp-pointed sabatier knife and
cut the skin from neck to rump right down the back bone. Carefully and
slowly run the knife between the bones and the flesh, keeping it always
close to the bone. Take out first the wings, then loosen the carcass, and
then take out the legs. Unjoint and separate each bone, and take it out as
you come to it. Do not take the small bones from the wings; they may be
cut off. When you have removed all the flesh from the bones, keeping it
perfectly whole, and without breaking the skin, wipe the skin and put it on
the table; draw the legs and the wings inside. Take all the raw meat from
the other chicken, rejecting the skin and bones, but you do not have to
bone this one carefully. Put it in the meat grinder, with half the ham, all
the veal and half the bacon. When chopped, season it with two teaspoonfuls
of salt, and two saltspoonfuls of white pepper; add the egg and mix
thoroughly. Put a thin layer of this into the boned chicken, put in here
and there long pieces of the remaining ham and bacon, a layer of mushrooms,
blocks of truffles, then another layer of the forcemeat, and so continue
until you have used all the ingredients. Pull up the skin and sew it down
the back, making a perfect roll. Tie the neck and rump. Roll this in cheese
cloth, fasten it securely, and sew the cheese cloth so that the roll will
be perfect when done.

Put all the bones in the soup kettle, add a sliced onion, a bay leaf,
and sufficient cold water to come just to the top of the bones. Bring to
boiling point, and put in the "galantine," as the chicken roll is called.
Cover the kettle, and boil continuously for four hours. When done, slightly
cool, remove the cloth, and stand it away until perfectly cold. Strain the
water, which should measure two quarts; add to it a box of gelatin that has
been soaked in a cupful of water for an hour. Bring this to boiling point,
season it with salt and pepper, add the juice of a lemon and the whites
of two eggs, slightly beaten. Boil five minutes, and strain through two
thicknesses of cheese cloth. Select a long round pudding mold, or a regular
boned chicken mold, something like a large melon mold; baste the mold
inside with this liquid jelly, decorate it in patterns or unconventional
designs, using green and red pepper, the hard boiled white of egg and peas.
Allow the remaining jelly to cool, but not stiffen. After you finish the
decorations, baste them carefully with, cold gelatin and stand the mold on
ice. Then put in a little more cold jelly, until you have a good base upon
which to rest the "galantine." Put it in, breast side down, and pour over
the remaining gelatin. Stand in a cold place for twenty-four hours. When
ready to serve, wipe the mold with a warm cloth, and turn the "galantine"
on to a long platter. Garnish the platter with hearts of lettuce. To serve,
cut the "galantine" in the thinnest possible slices, and serve it with a
salad, either celery, or mixed vegetables, or plain lettuce; or it may be
served with a sauce tartar or plain mayonnaise dressing. This is one of the
most elegant of cold dishes, and will serve twenty-five persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

CHICKEN SALAD

Cut cold boiled chicken into dice, add an equal quantity of tender celery,
season with salt, pepper and lemon juice, mix with mayonnaise dressing, and
serve on lettuce leaves.

A four pound chicken, and six heads of tender celery, three heads of
lettuce, a half pint of whipped cream, and one pint of mayonnaise, will
serve fifteen persons.

LOBSTER SALAD

Cut cold boiled lobster into cubes of an inch, mix with mayonnaise dressing
and serve on lettuce leaves.

One three-pound lobster will serve six persons.

CRAB SALAD

Season crab flakes with salt, pepper and lemon juice, mix them with
mayonnaise dressing, and serve on lettuce leaves, garnished with cress.

One pint of flakes will serve six persons.

TONGUE SALAD

Cut fresh-cooked beef's tongue or calf's tongue into dice. Have ready
peeled perfectly round smooth tomatoes, take out the core and scoop out
the seeds. Fill each tomato with the cubes of tongue, sprinkle over a
teaspoonful of lemon juice and a little salt and pepper. Stand these on
nests of lettuce leaves, put on top of each a large tablespoonful of
mayonnaise. Dust thickly with paprika and serve one to each person.

LAMB SALAD

Cut cold boiled lamb into dice, mix with it half the quantity of freshly
cooked green peas or canned peas. Add a half can of mushrooms, chopped
fine, salt, pepper and lemon juice. Mix with mayonnaise dressing and serve
on lettuce leaves, garnished with large sprigs of mint. Cap the top of the
dish with a good sized sprig of fresh mint, and sprinkle capers all over
the salad.

A nice plain lamb salad is made by mixing left-over cold lamb with
mayonnaise; serve on lettuce leaves and garnish with chopped mint.

A quart will serve ten persons.

TOMATOES EN SURPRISE

This is one of the nicest of the salads for a simple card party. It takes
the place of both vegetables and meat, and with brown bread and nut
sandwiches as an accompaniment, is very attractive. Peel the tomatoes, cut
off the stem end and scoop out the core and seeds. Fill the tomatoes with
either crab flakes, chopped lobster, canned salmon, or sardines. Squeeze
over a little lemon juice, and dust with salt and pepper. Turn them
upside down on a nest of lettuce leaves, and cover the tomato with creamy
mayonnaise.

SWEETBREAD SALAD

2 pairs of sweetbreads
4 ounces of almonds
4 ounces of pecan meats
2 ounces of shelled Brazilian nuts
2 Spanish peppers
1/2 can of mushrooms
2 heads of celery
2 heads of lettuce
1 pint of mayonnaise
1 pint of cream
1 can of French peas

This is the most elaborate of all salads, is palatable and comparatively
wholesome. Put the sweetbreads into boiling water, add a tablespoonful of
vinegar, and simmer gently for one hour. When cold, remove the membrane and
pick the sweetbreads apart. Put them in a bowl, cover them with an onion,
sliced, and squeeze over the juice of a lemon; cover the bowl and stand it
aside over night. Blanch and chop the almonds, and chop the pecans. Remove
the onion from the sweetbreads, mix in the nuts, add the white portions of
the celery, cut the size of the sweetbreads. Add the mushrooms, sliced, two
teaspoonfuls of salt, a saltspoonful of white pepper and a saltspoonful
of paprika. Add the cream, whipped, to the mayonnaise, and mix a portion
of it with the sweetbreads and celery. Have a round shallow salad bowl
lined with the lettuce leaves, turn in the centre the sweetbread salad and
cover it over with the remaining quantity of mayonnaise. Put the peas in
a ring around the base of the salad, and cap the top with the yolk of a
hard-boiled egg. Cut the white of the egg into eighths and press them
upside down around the yolk, forming a sort of a daisy. Cut the Spanish
peppers into rings and arrange them just above the peas. Put here and there
around the base, above the peas, ripe or green olives, and send to the
table.

This will serve at supper or luncheon ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SHELL-FISH DISHES

DEVILED CRABS

12 crabs, or one pint of crab flake
4 hard boiled eggs
2 level tablespoonfuls of butter
2 tablespoonfuls of soft bread crumbs
1 tablespoonful of flour
1 teaspoonful of salt
1 saltspoonful of grated nutmeg
1 teaspoonful of onion juice
1/2 pint of milk
A dash of cayenne

Chop the whites of the hard boiled eggs very, very fine. Put the yolks
through a sieve. Rub the butter and flour together, and add the milk; stir
until boiling, take from the fire, and add the bread crumbs and the eggs.
Add all the seasoning to the crab flake, mix the two together, and fill at
once into the shells. The shells must be quite full, so that there will be
no danger of the fat being held in the shell. Dip the shells in egg, then
cover them thickly with bread crumbs. It is well to egg and bread crumb the
upper side again; in fact both dippings may be on the upper sides, leaving
the shells red underneath. Put these in a frying basket and fry for a
minute in hot, deep fat. Serve one to each person.

This quantity should fill eight shells.

CRAB BACKS à la CARACAS

1 dozen crabs, or six backs and a pint of crab flake
1 teaspoonful of salt
1 teaspoonful of onion juice
A dash of cayenne

Add the seasoning to the crab flakes, and mix without breaking the flakes.
Fill the mixture into the backs, put a teaspoonful of butter on the top
of each, sprinkle lightly with crumbs, and bake in a quick oven twenty
minutes,

CRAB MEAT à la DEWEY

1 pint of crab flake
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1 teaspoonful of salt
1 red and one green pepper
1/2 pint of chicken stock, or milk
2 tablespoonfuls of sherry
Yolks of two eggs

Drop the peppers into hot fat just a moment and rub off the skin, remove
the seeds and chop the flesh fine. Put this, with the butter, in a
saucepan, and shake over the fire until the peppers are soft. Add the
flour, mix, and add the stock or milk; stir until boiling, add the salt and
pepper and the crab flakes. Do not stir, but heat slowly over hot water.
When hot, add the yolks of the eggs, beaten with two tablespoonfuls of
cream. Heat again, just a moment, being careful not to curdle the eggs, and
serve on toast.

This dish is very nice when made in a chafing dish, and will serve six
people.

LOBSTER CUTLETS

1 pint of lobster meat
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 teaspoonful of onion juice
1 saltspoonful of white pepper
1/2 saltspoonful of grated nutmeg
Yolk of one egg
A dash of cayenne

Chop the boiled lobster rather fine with a silver knife, and add to it all
the seasoning. Rub the butter and flour together in a saucepan, add the
milk, stir until you have a smooth, thick paste, add the yolk of the egg,
cook a moment longer, add the lobster, and turn out to cool. When cold,
form into cutlet shaped croquettes, dip in egg, roll in bread crumbs,
and fry in deep hot fat. Put a small claw in the end of each cutlet to
represent the bone. Serve with these either cream sauce or sauce tartar.

This quantity should make eight cutlets.

LOBSTER NEWBURG

Make this precisely the same as crabs Newburg, using one pint of boiled
lobster meat. Cut the lobster in cubes of about one inch. Purchase one
large or two small lobsters.

OYSTER CROQUETTES

50 fat oysters
4 level tablespoonfuls of flour
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 teaspoonful of salt
1 teaspoonful of onion juice
1/2 saltspoonful of nutmeg
1 saltspoonful of white pepper
Yolks of two eggs

Drain and wash the oysters, throw them into a hot kettle, shake until the
gills curl and the liquid boils. Boil five minutes and drain, saving the
liquor. There should be a half cupful of liquor. Chop the oysters and add
them to the liquor. Rub the butter and flour together, add the oysters and
liquor, stir until the mixture reaches boiling point, and push to the back
of the stove where it will cook for ten minutes. Add all the seasoning and
the yolks of the eggs, cook just a minute, and turn out to cool. This must
stand either over night, or must be placed directly on the ice for at least
four hours. When cold, form into small cylinder shaped croquettes, dip in
egg and bread crumbs, and fry in deep hot fat.

This quantity will make one dozen good sized cylinders.

POULTRY AND GAME DISHES

CHICKEN CROQUETTES

1 four pound chicken
1/2 pint of milk
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
2 teaspoonfuls of onion juice
2 tablespoonfuls of chopped parsley
1 saltspoonful of grated nutmeg
1 saltspoonful of white pepper
A dash of cayenne

Draw, truss the chicken, put it into boiling water, boil it rapidly for
ten minutes, and let it simmer until tender. When cold, remove the meat,
rejecting the bones and skin. Chop the meat with a chopping knife; do not
put it through the meat grinder. When fine, add all the seasoning and mix
thoroughly. Put the milk in a saucepan over the fire, and add the butter
and flour, rubbed together. Stir and cook until you have a smooth paste,
add the chicken, mix thoroughly, and turn out to cool. When cold, form into
croquettes, dip in an egg, beaten with a tablespoonful of water, roll in
dry bread crumbs, and fry in deep hot fat. Serve plain, or with French
peas.

This will make thirteen large croquettes.

One pair of thoroughly cooked sweetbreads may be chopped with the chicken,
or you may add a pair of parboiled calf's brains; this increases quantity,
and makes the croquettes more creamy.

This should make sixteen large cylinders or pyramids, serving sixteen
persons.

The meat from the chicken after it is chopped should measure one quart.
Any other meat may be substituted for chicken, but could not be used, of
course, for an elegant affair.

CHICKEN à la CREME

The white meat of one cooked chicken
1 pair of calves' sweetbreads
1 can of mushrooms
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 pint of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
10 drops of onion juice
Yolks of two eggs

Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick
them apart, rejecting the membrane. Drain and wash the mushrooms, cut them
into halves and mix them with the sweetbread and chicken. Rub the butter
and flour together, and add the milk; when boiling, add salt, pepper, onion
juice and meat. Stand this over hot water in a covered saucepan for twenty
minutes, add the yolks of the eggs, slightly beaten, and bring just to
boiling point.

Served in ramekins or paper cases this is sufficient for fifteen persons.
Served as a supper or luncheon dish alone, twelve persons.

CHICKEN à la KING

The white meat of one chicken
1/2 can of mushrooms
1 green pepper
1/3 pint of milk
1/2 teaspoonful of salt
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1 saltspoonful of white pepper
2 tablespoonfuls of sherry

Drop the pepper into hot fat for a moment to remove the skin, then chop it
very fine. Put the butter in a saucepan or chafing dish, add the pepper,
stir until the pepper is soft, add the flour, mix and add the milk, stir
until boiling, and add the salt. Cut the meat into pieces an inch square,
add them to the hot sauce, add the mushrooms, sliced, and, when hot, add
the wine and serve.

This will serve four or five persons.

BOUDINS à la REINE

1 pint of chopped cooked chicken
1/2 can of mushrooms
1 can of peas
2 eggs
1/2 cupful of bread crumbs
1/2 cupful of chicken stock
1 teaspoonful of salt
1 saltspoonful of pepper

Brush ordinary timbale cups lightly with butter, put a mushroom in the
centre of the bottom, and around the edge a ring of peas. Put the stock and
bread over the fire, and, when boiling, add the chicken and seasonings,
stir until it reaches the boiling point, take from the fire, and add the
eggs, well beaten. Put this carefully in the cups, cover the top with oiled
paper, stand the cups in a shallow pan partly filled with hot water, and
cook in the oven about twenty minutes, until the contents are "set" in the
centre. Heat the remaining quantity of peas, and season them with salt and
pepper. Turn the boudins on a platter, surround them with the hot peas, and
send them at once to the table.

This will serve eight persons.

These may also be served with plain sauce, or with Sauce Bechamel.

SAUCE BECHAMEL

2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 cupful of chicken stock
1/2 cupful of milk
1/2 teaspoonful of salt
1 saltspoonful of pepper
Yolk of one egg

Rub the butter and flour together, add the liquids, stir until boiling,
add the salt and pepper, stir, add the yolk of an egg, well beaten, pass
through a fine sieve, and use at once.

CHICKEN TIMBALE

The white meat of one chicken
1/2 pint of soft white bread crumbs
1/2 cupful of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
The whites of five eggs

Put the raw meat of the chicken twice through the meat chopper, then put
it in a mortar and pound it to a paste, or work it in a bowl with a wooden
spoon. Boil the bread and milk, stirring constantly; when this is cold, add
the salt, pepper and four tablespoonfuls of cream; work it gradually into
the chicken meat. This must be a perfectly smooth paste. Add the unbeaten
whites of two eggs; when they are thoroughly incorporated, fold in the well
beaten whites of the three eggs. Put at once into an oiled Charlotte mold
or into small timbale molds.

The molds may be garnished with mushrooms, or chopped truffles, or peas.
Stand them in a pan of hot water, cover with oiled paper and cook in the
oven, small molds twenty-five minutes, a large mold thirty-five. Serve hot,
with cream mushroom sauce.

This quantity in small molds should serve twelve people; in a large mold,
ten.

CREAM MUSHROOM SAUCE

1 can of mushrooms
2 level tablespoonfuls of butter
1/2 pint of milk
2 level tablespoonfuls of flour
1/2 teaspoonful of salt
1 saltspoonful of pepper

Rub the butter and flour together, and add the milk, stir until boiling,
add the seasoning, and the mushrooms, cut into halves. When hot it is ready
to use.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

POULTRY AND GAME DISHES

CHICKEN CROQUETTES

1 four pound chicken
1/2 pint of milk
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
2 teaspoonfuls of salt
2 teaspoonfuls of onion juice
2 tablespoonfuls of chopped parsley
1 saltspoonful of grated nutmeg
1 saltspoonful of white pepper
A dash of cayenne

Draw, truss the chicken, put it into boiling water, boil it rapidly for
ten minutes, and let it simmer until tender. When cold, remove the meat,
rejecting the bones and skin. Chop the meat with a chopping knife; do not
put it through the meat grinder. When fine, add all the seasoning and mix
thoroughly. Put the milk in a saucepan over the fire, and add the butter
and flour, rubbed together. Stir and cook until you have a smooth paste,
add the chicken, mix thoroughly, and turn out to cool. When cold, form into
croquettes, dip in an egg, beaten with a tablespoonful of water, roll in
dry bread crumbs, and fry in deep hot fat. Serve plain, or with French
peas.

This will make thirteen large croquettes.

One pair of thoroughly cooked sweetbreads may be chopped with the chicken,
or you may add a pair of parboiled calf's brains; this increases quantity,
and makes the croquettes more creamy.

This should make sixteen large cylinders or pyramids, serving sixteen
persons.

The meat from the chicken after it is chopped should measure one quart.
Any other meat may be substituted for chicken, but could not be used, of
course, for an elegant affair.

CHICKEN à la CREME

The white meat of one cooked chicken
1 pair of calves' sweetbreads
1 can of mushrooms
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 pint of milk
1 teaspoonful of salt
1 saltspoonful of white pepper
10 drops of onion juice
Yolks of two eggs

Cut the chicken into cubes of a half inch. Boil the sweetbreads and pick
them apart, rejecting the membrane. Drain and wash the mushrooms, cut them
into halves and mix them with the sweetbread and chicken. Rub the butter
and flour together, and add the milk; when boiling, add salt, pepper, onion
juice and meat. Stand this over hot water in a covered saucepan for twenty
minutes, add the yolks of the eggs, slightly beaten, and bring just to
boiling point.

Served in ramekins or paper cases this is sufficient for fifteen persons.
Served as a supper or luncheon dish alone, twelve persons.

CHICKEN à la KING

The white meat of one chicken
1/2 can of mushrooms
1 green pepper
1/3 pint of milk
1/2 teaspoonful of salt
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1 saltspoonful of white pepper
2 tablespoonfuls of sherry

Drop the pepper into hot fat for a moment to remove the skin, then chop it
very fine. Put the butter in a saucepan or chafing dish, add the pepper,
stir until the pepper is soft, add the flour, mix and add the milk, stir
until boiling, and add the salt. Cut the meat into pieces an inch square,
add them to the hot sauce, add the mushrooms, sliced, and, when hot, add
the wine and serve.

This will serve four or five persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

LOBSTER CUTLETS

1 pint of lobster meat
2 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1/2 pint of milk
1 teaspoonful of salt
1 teaspoonful of onion juice
1 saltspoonful of white pepper
1/2 saltspoonful of grated nutmeg
Yolk of one egg
A dash of cayenne

Chop the boiled lobster rather fine with a silver knife, and add to it all
the seasoning. Rub the butter and flour together in a saucepan, add the
milk, stir until you have a smooth, thick paste, add the yolk of the egg,
cook a moment longer, add the lobster, and turn out to cool. When cold,
form into cutlet shaped croquettes, dip in egg, roll in bread crumbs,
and fry in deep hot fat. Put a small claw in the end of each cutlet to
represent the bone. Serve with these either cream sauce or sauce tartar.

This quantity should make eight cutlets.

LOBSTER NEWBURG

Make this precisely the same as crabs Newburg, using one pint of boiled
lobster meat. Cut the lobster in cubes of about one inch. Purchase one
large or two small lobsters.

OYSTER CROQUETTES

50 fat oysters
4 level tablespoonfuls of flour
2 level tablespoonfuls of butter
1 tablespoonful of chopped parsley
1 teaspoonful of salt
1 teaspoonful of onion juice
1/2 saltspoonful of nutmeg
1 saltspoonful of white pepper
Yolks of two eggs

Drain and wash the oysters, throw them into a hot kettle, shake until the
gills curl and the liquid boils. Boil five minutes and drain, saving the
liquor. There should be a half cupful of liquor. Chop the oysters and add
them to the liquor. Rub the butter and flour together, add the oysters and
liquor, stir until the mixture reaches boiling point, and push to the back
of the stove where it will cook for ten minutes. Add all the seasoning and
the yolks of the eggs, cook just a minute, and turn out to cool. This must
stand either over night, or must be placed directly on the ice for at least
four hours. When cold, form into small cylinder shaped croquettes, dip in
egg and bread crumbs, and fry in deep hot fat.

This quantity will make one dozen good sized cylinders.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SWEETBREADS

SWEETBREADS à la CREME, No. 1

2 pairs of calves' sweetbreads
1 can of mushrooms
1 pint of milk
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 level teaspoonful of salt
1 saltspoonful of white pepper

Wash the sweetbreads and trim them. Throw them in a saucepan of boiling
water and simmer gently for one hour; drain and throw them in cold water.
The water in which they were boiled may be used for stock. When they are
thoroughly cold, remove the membrane, and pick them into small pieces.
Rub the butter and flour together in a saucepan, add the milk, stir until
boiling, add the mushrooms, chopped fine, the sweetbreads, salt and pepper.
Stir until it again reaches the boiling point, cover and stand over hot
water for twenty minutes. Serve in ramekin dishes, paté shells or paper
cases. This will fill twelve cases, or fourteen paté shells.

SWEETBREADS à la CREME, No. 2

1 pound of fresh mushrooms
2 pairs of calves' sweetbreads
1/2 pint of milk
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1 teaspoonful of salt
1 saltspoonful of white pepper

Wash and stem the mushrooms; do not peel them. With a silver knife cut them
into slices. Put half the butter in a saucepan, add the mushrooms and half
the milk, and the salt and pepper. Cover the saucepan, and stew slowly a
half hour. Rub the remaining butter and flour together; drain the liquor
from the mushrooms, add it, with the rest of the milk, to the butter and
flour. Stir until boiling, add the mushrooms and sweetbreads that have been
boiled and picked apart. Cover the saucepan, stand it over hot water, or
use a double boiler, pushing the boiler to the back of the stove for twenty
to thirty minutes. The saucepan must be kept closely covered, or the aroma
of the mushrooms will be lost.

This will fill sixteen cases, or fourteen paté shells, or alone it will
serve twelve persons.

SWEETBREADS à la BORDELAISE

1 pair of calves' sweetbreads
1/2 pint of stock
1 onion
1 bay leaf
1/2 teaspoonful of salt
1 can of mushrooms
1 teaspoonful of browning or kitchen bouquet
1 saltspoonful of white pepper
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour

Wash the sweetbreads, put them in a saucepan, add the bay leaf, onion and
one pint of cold water; bring to boiling point, and simmer gently one hour.
Save the water in which they were boiled. Throw the sweetbreads into cold
water, remove the membrane and pick them apart. Put the butter and flour in
a saucepan; when thoroughly mixed, add a half pint of stock in which the
sweetbreads were boiled, stir until boiling, add the mushrooms, drained,
and the seasoning. Bring to boiling point, and push to the back of the fire
for ten minutes. Skim off any butter that comes to the surface, add the
sweetbreads, cook gently ten minutes longer, and serve in either paté
cases, ramekin dishes, or paper cases.

This will serve eight persons.

BAKED SWEETBREADS

2 pairs of calves' sweetbreads
1 can of French peas
3 tablespoonfuls of butter
2 tablespoonfuls of glaze
1 teaspoonful of salt
1 saltspoonful of pepper

Wash the sweetbreads and soak them in cold water; cut them apart and trim
them neatly. Sprinkle the bottom of a baking pan with a chopped onion, put
the sweetbreads on top, dust them lightly with salt and pepper, baste them
with one tablespoonful of the butter, melted, and run them in a quick oven
to bake for twenty minutes. Then brush them thoroughly with glaze and bake
them ten minutes longer. Drain, wash and heat the peas, add the remaining
butter and season them with salt and pepper. Put the peas in the bottom
of the serving dish, dish the sweetbreads in them and send at once to
the table. These may also be served in individual dishes, cutting the
sweetbreads in small pieces, so they may be eaten with a fork.

They will serve from four to six people. The throat sweetbread may be cut
into halves, but as a rule one sweetbread is served to each person.

LAMBS' SWEETBREADS IN PAPER CASES

8 lambs' sweetbreads
1/2 box of gelatin
1 pint of beef stock or chicken bouillon
1 can of peas
1 head of celery
2 level tablespoonfuls of butter
2 level tablespoonfuls of flour
1/2 pint of milk
1 lemon
Hearts of lettuce
Yolks of two eggs
Salt and pepper

Wash the sweetbreads, put them in a saucepan, cover with boiling water,
add two tablespoonfuls of vinegar and a sliced onion. Cook gently for
three-quarters of an hour. Drain, put them in a baking pan, brush them with
butter, add a few tablespoonfuls of glaze or stock, put over three or four
slices of bacon, and cook in the oven a half hour, basting three or four
times. Rub the butter and flour together, add the milk, stir until boiling,
add two tablespoonfuls of the soaked gelatin, a half teaspoonful of salt
and a little white pepper. Take from the fire and add hastily the beaten
yolks of the eggs. Cover the bottom of a cold baking pan with muffin rings,
put one sweetbread into each muffin ring. When the sauce is a little cool,
cover the sweetbreads thoroughly, filling the rings quite full. Stand these
away over night in a cold place.

Dissolve the remaining gelatin in the hot bouillon, season, add the lemon
juice, and stand it aside over night. At serving time, remove the contents
from the rings and place them in paper cases of the same size. Turn the
clear aspic out on to a towel and cut it into pretty shapes. Decorate the
top of the cases with this aspic, placing a sprig of green in the centre.
Drain and press the cold peas through a sieve, and season them with salt
and pepper; put this pulp in a pastry bag with a star tube, and decorate
the top of each mold. Serve at once with mayonnaise passed in a boat.

Another way is to fill the bottom of the paper cases with finely chopped
celery, mixed with mayonnaise, and put the sweetbreads on top, omitting
the peas. If made well, these are exceedingly handsome. One "ring" will be
served to each person.

SWEETBREADS à la NEWBURG

2 pairs of calves' sweetbreads
1 can of mushrooms
4 hard boiled yolks of eggs
1/2 pint of milk
2 level tablespoonfuls of butter
1 tablespoonful of flour
1/2 teaspoonful of salt
1 saltspoonful of white pepper
1/2 saltspoonful of grated nutmeg
A dash of cayenne

Cook the sweetbreads as directed in first recipe; when cold, pick them
apart, rejecting the membrane. Rub the butter and flour together, add the
milk, stir until boiling, and add this slowly to the mashed yolks of the
eggs. Work and stir until you have a perfectly smooth paste. Press it
through a fine sieve, add the salt, pepper, mushrooms and sweetbreads.
Stand over hot water for twenty minutes, until thoroughly hot. Add, if you
use it, four tablespoonfuls of sherry, and serve.

This will serve ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

GLAZE

Glaze is absolutely necessary for fine cooking, either for the browning of
sweetbreads, birds or chickens.

Cover a half box of gelatin with a half cupful of cold water to soak for an
hour. Put one quart of good bouillon, chicken or beef, over the fire, and
boil it rapidly until reduced to a pint; add the gelatin. As soon as the
gelatin is dissolved, strain the mixture. Put four tablespoonfuls of sugar
into an iron saucepan, stir until it is browned, then add to it slowly the
hot glaze, stir until it is thoroughly melted, turn it into a china or
granite receptacle, and stand away to cool. Keep this in the refrigerator,
and use it according to directions.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

OYSTER BOUILLON

50 fat oysters
2 quarts of water
12 whole peppercorns
12 whole allspice
1-1/2 teaspoonfuls of salt

Drain and wash the oysters. Throw them at once in a hot kettle, shake until
the gills have curled, cover the kettle, and simmer gently for fifteen
minutes. Drain again, this time saving the liquor. Return it to the kettle
with the peppercorns and allspice, crushed, and water. Chop the oysters
with a silver knife, put them back in the kettle, simmer gently a half
hour, and add the salt. Strain through two thicknesses of cheese cloth,
reheat and serve with whipped cream on top of each cup.

This serves fifteen persons.

TOMATO PUREE à la RORER

1 quart can of tomatoes
1/2 pint of cream
1 quart of chicken bouillon
2 tablespoonfuls of butter
2 tablespoonfuls of arrowroot
1 bay leaf
1 blade of mace
1 onion
1 teaspoonful of salt
1 teaspoonful of paprika

Add the onion, paprika, mace and bay leaf to the tomatoes, boil rapidly
five minutes. Moisten the arrowroot with three or four tablespoonfuls of
cold water, add it to the hot tomato, boil ten minutes, and press through
a sieve. Add the chicken bouillon, boil ten minutes, add the butter, and,
when the butter is thoroughly dissolved, turn at once into cups. Put a
tablespoonful of whipped cream on top of each, and serve.

This will serve ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SOUPS

BOUILLON

2 pounds of chopped lean beef
2 quarts of cold water
1 small onion
12 cloves
2 tablespoonfuls of sugar
2 teaspoonfuls of salt
12 whole peppercorns
A dash of cayenne
Juice of half a lemon

Put the sugar in the soup kettle, add the onion, sliced, and shake until
the onion is thoroughly browned and the sugar almost burned; add the meat,
shake it for a moment, and add the water. Cover, bring to boiling point,
and put over a slow fire to simmer for two hours. Add all the seasonings
and simmer one hour longer. Strain through a colander, pressing the
meat. Beat the whites of two eggs slightly, then whisk them into the
warm bouillon, and add the juice of the lemon. Bring to boiling point,
boil rapidly five minutes, let it stand a moment, and strain through two
thicknesses of cheese cloth. This should stand until it is perfectly cold,
so that every particle of fat may be removed from the surface. Reheat to
serve.

This will serve ten persons, using ordinary bouillon cups.

CLAM BOUILLON

50 large clams
2 quarts of water
12 whole peppercorns
1/2 teaspoonful of celery seed

Wash and scrub the clams thoroughly. Put them, a few at a time, in the soup
kettle, the bottom of which has been covered with a pint of boiling water.
Boil rapidly, take the clams out with a skimmer, and put in another lot,
and so continue until all the clams have been cooked. Remove them from the
shells, saving all the liquor. Chop and return them, with the liquor and
remaining water, to the soup kettle. Simmer gently a half hour, then add
the peppercorns, crushed, and the celery seed. Cover the kettle, take it
from the fire and allow it to stand until perfectly cold. Strain through
two thicknesses of cheese cloth. Reheat to serve.

This will serve fifteen persons.

BELLEVUE BOUILLON

1 quart of plain or chicken bouillon
1 quart of clam bouillon
1/2 pint of cream
Paprika

This is one of the most elegant of all bouillons. Heat the bouillons
separately, mix them at the last minute, pour at once into heated cups, put
a tablespoonful of whipped cream on the top of each cup, garnish with a
dusting of paprika, and send to the table.

This will serve ten persons; in a pinch, twelve.

CHICKEN BOUILLON

1 four pound fowl
3 quarts of water
1 onion
2 tablespoonfuls of sugar
1 teaspoonful of salt
1 bay leaf
1 saltspoonful of celery seed, or one half cupful of chopped celery
1 saltspoonful of black pepper

Draw the chicken and cut it up as for a fricassee. Scald and skin the feet,
and crack them thoroughly with your cleaver knife. Put the sugar in a soup
kettle, add the onion, sliced, shake over a quick fire until brown, add the
chicken and the water, bring to boiling point, and skim. Simmer gently for
two hours. Add all the seasonings, simmer one hour longer, and strain. Add
the juice of half a lemon and the whites of two eggs, slightly beaten. Boil
rapidly five minutes, and strain through two thicknesses of cheese cloth.
Reheat to serve. This may be used in place of beef bouillon, with the clam
broth, for Bellevue bouillon.

This will serve twelve persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SHELL-FISH DISHES

DEVILED CRABS

12 crabs, or one pint of crab flake
4 hard boiled eggs
2 level tablespoonfuls of butter
2 tablespoonfuls of soft bread crumbs
1 tablespoonful of flour
1 teaspoonful of salt
1 saltspoonful of grated nutmeg
1 teaspoonful of onion juice
1/2 pint of milk
A dash of cayenne

Chop the whites of the hard boiled eggs very, very fine. Put the yolks
through a sieve. Rub the butter and flour together, and add the milk; stir
until boiling, take from the fire, and add the bread crumbs and the eggs.
Add all the seasoning to the crab flake, mix the two together, and fill at
once into the shells. The shells must be quite full, so that there will be
no danger of the fat being held in the shell. Dip the shells in egg, then
cover them thickly with bread crumbs. It is well to egg and bread crumb the
upper side again; in fact both dippings may be on the upper sides, leaving
the shells red underneath. Put these in a frying basket and fry for a
minute in hot, deep fat. Serve one to each person.

This quantity should fill eight shells.

CRAB BACKS à la CARACAS

1 dozen crabs, or six backs and a pint of crab flake
1 teaspoonful of salt
1 teaspoonful of onion juice
A dash of cayenne

Add the seasoning to the crab flakes, and mix without breaking the flakes.
Fill the mixture into the backs, put a teaspoonful of butter on the top
of each, sprinkle lightly with crumbs, and bake in a quick oven twenty
minutes,

CRAB MEAT à la DEWEY

1 pint of crab flake
2 tablespoonfuls of butter
2 tablespoonfuls of flour
1 teaspoonful of salt
1 red and one green pepper
1/2 pint of chicken stock, or milk
2 tablespoonfuls of sherry
Yolks of two eggs

Drop the peppers into hot fat just a moment and rub off the skin, remove
the seeds and chop the flesh fine. Put this, with the butter, in a
saucepan, and shake over the fire until the peppers are soft. Add the
flour, mix, and add the stock or milk; stir until boiling, add the salt and
pepper and the crab flakes. Do not stir, but heat slowly over hot water.
When hot, add the yolks of the eggs, beaten with two tablespoonfuls of
cream. Heat again, just a moment, being careful not to curdle the eggs, and
serve on toast.

This dish is very nice when made in a chafing dish, and will serve six
people.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

REFRESHMENTS FOR AFFAIRS

In arranging this matter, I have made an earnest effort to be of service
to the housewife without or with one maid, as well as to those who are
fortunate enough to have trained help.

It is, perhaps, unnecessary to say that elaborate refreshments are entirely
out of place at small afternoon or evening cards. An ice, with a wafer,
or cake and coffee, served on card tables, are sufficient. A salad, with
bread and butter sandwiches and coffee, or a salad sandwich with coffee,
make a nice combination. Hot dishes, even light entrées, seem to call
for a dessert, or another course and coffee. For wedding and other large
receptions serve a greater variety of dishes--jellied meats, boned chicken,
salads, sandwiches, ices, cakes and coffee. In winter creamed dishes may be
served in paper cases on the same plate with salads and other cold dishes.
Serve coffee in small cups after refreshments.

Many so called elaborate dishes are quite easily made, and entrées are
frequently quite as good when rewarmed.

Chicken croquettes may be made and fried early in the day, ready to rewarm
on brown paper in a baking pan in a hot oven ten minutes before serving
time. Sandwiches will keep perfectly well for several hours if wrapped in
a damp towel and closed in a tin bread box. Salad sandwiches are better,
however, if made as near serving time as possible.

If a large reception is to be given, even with good help, prepare as many
dishes as possible the day before, to avoid confusion on the fixed day.

Refreshments for small affairs need not necessarily cost much time or
money. A half cupful of chopped left-over steak, a couple of chops or a bit
of chicken or a box of sardines, make a good foundation for molds of tomato
jelly. Served with bread and butter sandwiches and coffee they are quite
sufficient for afternoon or evening cards.

Many of the ices in this book are new and attractive. The new sorbets are
liked by those who are always striving for a change. Many are old and
reliable.

At large affairs, serve from the dining table.

At card parties, large and small, serve on the card tables, using a small
tea cloth on each table.

At afternoon teas, serve from the tea table in the drawing room.

At lawn parties, serve from a large table on the lawn. Small tables may be
placed here and there for the convenience of guests.

Every day afternoon tea may be served, in the summer on the porch, in the
winter, in the living room or library.

If two dishes only are served, be sure that they harmonize with each other
and with the manner of service.

Suitable and hygienic combinations are always to be considered, but the
æsthetic side seems to me of equal importance.

COFFEE FOR LARGE HOME AFFAIRS

Allow eleven ounces of finely ground coffee to each gallon of water. This
will serve twenty five persons with one coffee cup each, and forty persons
with after-dinner cups. The better way to make a large quantity of coffee
without an urn is to purchase a new wash boiler. Wash it and put in the
required quantity of water (cold). Weigh the coffee and divide it into half
pound lots. Put each lot in a small cheese cloth bag; tie the top of the
bag, allowing room for the coffee to swell. Put the bags in the water an
hour before serving time, bring slowly to a boil, and then boil rapidly for
five minutes. Remove the bags at once, pressing them well. Keep the coffee
very hot until it is all served.

Coffee is not spoiled by being kept at boiling point for some time, if the
grounds are removed.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

SAUCES FOR ICE CREAMS

HOT CHOCOLATE SAUCE

1/2 cupful of cream or condensed milk
2 ounces of chocolate
1 cupful of sugar
1 teaspoonful of vanilla

Put all the ingredients into a saucepan and stir over the fire until they
reach boiling point, boil until the mixture slightly hardens when dropped
into cold water. Add the vanilla, turn at once into the sauceboat and send
to the table. This must be sufficiently thin to dip nicely over the ice
cream.

MAPLE SAUCE

1 cupful of sugar
1 teaspoonful of lemon juice
1 cupful of water
1 teaspoonful of maple flavoring

Put half the sugar in an iron saucepan and stand it over the fire until it
melts and browns, add hastily the water, the remaining sugar and the lemon
juice, and boil for about two minutes; take from the fire and add the
flavoring. This may be served plain, or with chopped fruit or nuts added.

CLARET SAUCE

Boil one cupful of sugar and a half cupful of water with a saltspoonful of
cream of tartar for five minutes. Take from the fire and add one cupful of
claret, and stand aside until icy cold.

NUT SAUCE

1 cupful of sugar
1/2 cupful of chopped nuts
1 cupful of water
1 teaspoonful of caramel
2 teaspoonfuls of sherry

Boil the sugar and water with a saltspoonful of cream of tartar or a
teaspoonful of lemon juice for five minutes, take from the fire and add all
the other ingredients, and stand aside to cool.

MONTROSE SAUCE

1/2 tablespoonful of granulated gelatin
1/4 cupful of sugar
1/2 cupful of milk
1 pint of cream
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of 3 eggs

Cover the gelatin with milk, let it soak a half hour, and put it, with the
milk, in a double boiler over the fire. Beat the yolks of the eggs and the
sugar together, add them to the hot milk, stir about one minute until the
mixture begins to thicken, take from the fire, and, when cold, add the
vanilla and the brandy, and, if you like it, four tablespoonfuls of sherry.
Stand this aside until very, very cold.

ORANGE SAUCE

1/2 pint of orange juice
1/2 pint of water
1/2 cupful of sugar
1 tablespoonful of arrowroot
Whites of three eggs

Add the sugar to the water, and, when boiling hot, add the arrowroot
moistened. Beat the whites of the eggs to a stiff froth, add gradually the
hot mixture, beating all the while. Add the orange juice, beat again. Turn
it into a sauceboat and stand aside until very cold.

WALNUT SAUCE

Melt maple sugar with a little water, and add to each cupful of syrup a
half cupful of chopped black walnuts. Maple syrup may also be used by
adding half the quantity of boiling water and the nuts.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

FROZEN FRUITS

Frozen fruits are mixed and frozen the same as water ices, that is, they
are only stirred occasionally while freezing, but the fruit must be mashed
or it will form little balls of ice through a partly frozen mixture. The
only difference between a water ice and a frozen fruit is that the mixture
is not strained, and more fruit and less water is used. If canned fruits
are used, and these recipes followed, cut down the sugar. Cream may be used
in place of water with sub-acid fruits.

FROZEN APRICOTS

1 quart of apricots
2 tablespoonfuls of gelatin
1 cupful of sugar
1 pint of cream

Drain the apricots from the can, mash them through a colander, add the
sugar and stir until the sugar is dissolved. Cover the gelatin with a half
cupful of cold water and soak for a half hour. Stand it over hot water,
stir until dissolved, add it to the apricot mixture, and freeze. When
frozen, remove the dasher and stir in the cream whipped to a stiff froth.
Repack and stand aside two hours to ripen.

This will serve ten persons.

FROZEN BANANAS

12 large ripe bananas
1 pound of sugar
1/2 pint of water
1 pint of cream
Juice of two lemons

Peel the bananas and mash them through a colander. Add the sugar to the
water, and boil five minutes; when cold, add the lemon juice and the
bananas. Put the mixture into a freezing can, stir slowly until frozen.
Remove the dasher and stir in carefully the cream whipped to a stiff froth.

This will serve ten or twelve persons.

FROZEN CHOCOLATE

1 quart of milk
3 ounces of chocolate
2/3 cupful of sugar
1 pint of water
1/2 pint of cream, whipped
1 teaspoonful of vanilla

Grate the chocolate and put it in a double boiler with the water and sugar;
let the water in the surrounding boiler boil fifteen minutes, beat well,
and add the milk. Stir until thoroughly mixed, and the milk is very hot.
Take from the fire, add the vanilla, and when the mixture is cold, freeze,
turning slowly all the while. Serve in chocolate cups with the whipped
cream on top.

This will fill nine chocolate cups.

FROZEN PINEAPPLE

2 large pineapples
1 quart of water
1 pound of sugar
Juice of one lemon

Peel the pineapples and grate them. Add the sugar to the water, stir until
the sugar is dissolved, boil five minutes and cool; add the pineapple and
lemon juice, and freeze, turning the freezer slowly.

This will serve eight or ten persons.

FROZEN COFFEE

1 quart of cold water
1/2 pound of sugar
6 heaping tablespoonfuls of finely ground coffee
1/2 pint of cream

Put the coffee and the water in a double boiler over the fire, and let the
water in the surrounding boiler boil for at least twenty minutes after it
begins to boil. Strain through two thicknesses of cheese cloth, add the
sugar, stir until the sugar is dissolved, and stand aside until very cold.
Add the cream and the unbeaten white of one egg. Freeze, turning the
freezer slowly. This should be the consistency of a soft mush and very
light.

Serve in coffee cups, either plain or with whipped cream on top.

This will serve six persons,

FROZEN PEACHES, No. 1

2 pounds of very ripe peaches
6 peach kernels
1 pint of water
1/2 pound of sugar
Juice of one lemon

Crack the kernels, chop them fine, add them to the sugar, add the water,
and boil five minutes; strain and stand aside to cool. Pare the peaches,
press them through a colander, add them to the cold syrup, turn into the
freezer, and stir slowly until the mixture is frozen. If the peaches are
colorless, add a few drops of cochineal before freezing.

This will serve eight persons.

FROZEN PEACHES, No. 2

1 quart of peach pulp
1 pint of cream
3/4 pound of sugar
Juice of one lemon

Add the lemon juice to the peach pulp, add the sugar, and stand aside,
stirring every now and then until the sugar is dissolved. Freeze the
mixture, stirring slowly; when frozen, remove the dasher, and fold in the
cream whipped to a stiff froth.

This is one of the nicest ices for afternoon or evening collations.

This will serve eight persons; in stem glasses, ten persons.

FROZEN RASPBERRIES

1 quart of raspberries
3/4 pound of sugar
1 pint of water
Juice of one lemon

Add the sugar and the lemon juice to the berries, mash them with a potato
masher. Let them stand one hour, add the water, and freeze.

This will serve eight persons.

FROZEN WATERMELON

Scrape the centre from a very ripe watermelon, chop quickly and press
through a colander. To each pint of this juice, add a half cupful of sugar
and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve
in glasses. One pint will fill three stem glasses.

FROZEN STRAWBERRIES

1 quart of very ripe strawberries
1 pound of sugar
1 pint of water
Juice of one lemon

Add the sugar and lemon juice to the berries, let them stand one hour. Mash
the berries through a colander, add the water, and freeze, turning the
dasher constantly but very slowly.

This will serve eight persons.

FRAPPÉ

A frappé is nothing more nor less than a water ice partly frozen. For
instance, Café Frappé is a partly frozen coffee. The mixture looks like
wet snow. A Champagne Frappé is champagne packed in salt and ice and the
bottles agitated until the champagne is partly frozen.

PARFAIT

A parfait is a dessert made from frozen whipped cream, sweetened and
flavored. An old fashioned parfait was not frozen in an ice cream freezer;
the mixture was packed at once into a mold, the mold packed in salt and ice
to freeze for two or three hours. To be perfect, the mixture must be frozen
on the outside to the depth of one and a half to two inches, with a soft
centre. The quick parfait given under frozen desserts is now in general
use.

MOUSSE

A mousse is a parfait frozen to the centre. These mixtures are not smooth
like ice cream, but are frozen in crystals and to be exactly correct,
should look like moss when cut.

BURNT ALMOND MOUSSE

1/4 pound of Jordan almonds
2 ounces of almond paste
2/3 cupful of powdered sugar
1 pint of thick cream
1 teaspoonful of almond extract

Whip the cream to a very stiff froth. Blanch, toast and grind the almonds,
putting them through an ordinary meat grinder; rub them with the almond
paste, adding the extract and about two tablespoonfuls of water or sherry.
Sprinkle the sugar over the whipped cream, and then fold in the nut
mixture. Pack at once into a mold, put on the lid, fasten the seam with a
strip of muslin dipped in paraffin or melted suet, and pack in coarse salt
and ice to freeze for two or three hours.

Serve plain or dusted with chopped almonds.

This will serve six persons.

COFFEE MOUSSE

1 pint of cream
1/2 cupful of powdered sugar
2 tablespoonfuls of coffee extract

Whip the cream to a stiff froth, sprinkle over the sugar, add the coffee
extract, and, when well mixed, pack and freeze.

This will serve six persons.

EGYPTIAN MOUSSE

1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1/4 pound of dates
1/2 pint of milk
1 pint of cream
1 teaspoonful of vanilla

Wash the rice, throw it into boiling water, boil rapidly twenty minutes;
drain, add the milk, and cook in a double boiler fifteen minutes. Add the
sugar, the gelatin that has been moistened in cold water, and the dates
chopped. Take from the fire, add the vanilla, and when the mixture is cold,
fold in carefully the whipped cream. Freeze as directed in a mold, and
serve with cold quince jelly sauce.

This will serve ten persons.

DUCHESS MOUSSE

4 eggs
1/2 cupful of sugar
1 pint of cream
1 teaspoonful of vanilla
5 drops of cochineal

Beat the yolks of the eggs and the sugar until very, very light; fold
in the whites of the eggs and the flavoring. Stand the bowl in a pan of
boiling water and beat continuously until the ingredients are hot; take
from the fire and beat constantly for ten minutes. When this is cool, fold
in the cream whipped to a stiff froth, pack and freeze.

Serve with quince jelly sauce poured over the mousse.

This will serve eight persons.

PISTACHIO MOUSSE

4 ounces of pistachio nuts
1 tablespoonful of gelatin
1 pint of water
1 pint of cream
1/2 pound of sugar
1 teaspoonful of almond extract
3 drops of green coloring

Blanch the pistachio nuts and put them through a meat grinder. Boil
the sugar and water for five minutes; when cool, add the coloring, the
pistachio nuts, and the gelatin moistened in a little cold water. When this
is cold, fold in the cream beaten to a stiff froth, and freeze in a mold as
directed.

If this is not too well mixed the cream will separate, which makes the
handsomer dessert. When the mousse is turned from the mold it will then
have a solid white base with a rather green, beautiful transparent mixture
at the top.

This will serve ten persons.

RICE MOUSSE WITH A COMPOTE OF MANDARINS

1/2 cupful of rice
1 tablespoonful of gelatin
2/3 cupful of sugar
1 pint of milk
1 pint of cream
1/4 pound of candied cherries
1 teaspoonful of vanilla

Wash and boil the rice in water for twenty minutes, drain, put it in a
double boiler with the milk and sugar; stir until the sugar is dissolved,
cover the kettle and cook slowly for twenty minutes. Press through a sieve,
add the vanilla, and the gelatin covered with cold water. When this is
cold, fold in the cream whipped to a stiff froth; pack and freeze.

I usually freeze this in the ordinary ice cream can; simply remove the
dasher, put in the mixture and pack it to freeze for two or three hours.

While this is ripening, separate the mandarins into carpels. Boil together
for five minutes one pound of sugar, a half pint of water and the juice of
one lemon; take from the fire, add at once the carpels, stir lightly until
they are thoroughly covered with the syrup and stand aside until _very
cold_.

At serving time, wipe the outside of the freezing can with a warm towel,
turn the mousse into the centre of a round dish, heap the carpels around
the base and over the top in the form of a pyramid, pour over the syrup,
and send at once to the table.

This will serve twelve persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

FROZEN RASPBERRIES

1 quart of raspberries
3/4 pound of sugar
1 pint of water
Juice of one lemon

Add the sugar and the lemon juice to the berries, mash them with a potato
masher. Let them stand one hour, add the water, and freeze.

This will serve eight persons.

FROZEN WATERMELON

Scrape the centre from a very ripe watermelon, chop quickly and press
through a colander. To each pint of this juice, add a half cupful of sugar
and four tablespoonfuls of sherry. Freeze until it is like wet snow. Serve
in glasses. One pint will fill three stem glasses.

FROZEN STRAWBERRIES

1 quart of very ripe strawberries
1 pound of sugar
1 pint of water
Juice of one lemon

Add the sugar and lemon juice to the berries, let them stand one hour. Mash
the berries through a colander, add the water, and freeze, turning the
dasher constantly but very slowly.

This will serve eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

FROZEN FRUITS

Frozen fruits are mixed and frozen the same as water ices, that is, they
are only stirred occasionally while freezing, but the fruit must be mashed
or it will form little balls of ice through a partly frozen mixture. The
only difference between a water ice and a frozen fruit is that the mixture
is not strained, and more fruit and less water is used. If canned fruits
are used, and these recipes followed, cut down the sugar. Cream may be used
in place of water with sub-acid fruits.

FROZEN APRICOTS

1 quart of apricots
2 tablespoonfuls of gelatin
1 cupful of sugar
1 pint of cream

Drain the apricots from the can, mash them through a colander, add the
sugar and stir until the sugar is dissolved. Cover the gelatin with a half
cupful of cold water and soak for a half hour. Stand it over hot water,
stir until dissolved, add it to the apricot mixture, and freeze. When
frozen, remove the dasher and stir in the cream whipped to a stiff froth.
Repack and stand aside two hours to ripen.

This will serve ten persons.

FROZEN BANANAS

12 large ripe bananas
1 pound of sugar
1/2 pint of water
1 pint of cream
Juice of two lemons

Peel the bananas and mash them through a colander. Add the sugar to the
water, and boil five minutes; when cold, add the lemon juice and the
bananas. Put the mixture into a freezing can, stir slowly until frozen.
Remove the dasher and stir in carefully the cream whipped to a stiff froth.

This will serve ten or twelve persons.

FROZEN CHOCOLATE

1 quart of milk
3 ounces of chocolate
2/3 cupful of sugar
1 pint of water
1/2 pint of cream, whipped
1 teaspoonful of vanilla

Grate the chocolate and put it in a double boiler with the water and sugar;
let the water in the surrounding boiler boil fifteen minutes, beat well,
and add the milk. Stir until thoroughly mixed, and the milk is very hot.
Take from the fire, add the vanilla, and when the mixture is cold, freeze,
turning slowly all the while. Serve in chocolate cups with the whipped
cream on top.

This will fill nine chocolate cups.

FROZEN PINEAPPLE

2 large pineapples
1 quart of water
1 pound of sugar
Juice of one lemon

Peel the pineapples and grate them. Add the sugar to the water, stir until
the sugar is dissolved, boil five minutes and cool; add the pineapple and
lemon juice, and freeze, turning the freezer slowly.

This will serve eight or ten persons.

FROZEN COFFEE

1 quart of cold water
1/2 pound of sugar
6 heaping tablespoonfuls of finely ground coffee
1/2 pint of cream

Put the coffee and the water in a double boiler over the fire, and let the
water in the surrounding boiler boil for at least twenty minutes after it
begins to boil. Strain through two thicknesses of cheese cloth, add the
sugar, stir until the sugar is dissolved, and stand aside until very cold.
Add the cream and the unbeaten white of one egg. Freeze, turning the
freezer slowly. This should be the consistency of a soft mush and very
light.

Serve in coffee cups, either plain or with whipped cream on top.

This will serve six persons,

FROZEN PEACHES, No. 1

2 pounds of very ripe peaches
6 peach kernels
1 pint of water
1/2 pound of sugar
Juice of one lemon

Crack the kernels, chop them fine, add them to the sugar, add the water,
and boil five minutes; strain and stand aside to cool. Pare the peaches,
press them through a colander, add them to the cold syrup, turn into the
freezer, and stir slowly until the mixture is frozen. If the peaches are
colorless, add a few drops of cochineal before freezing.

This will serve eight persons.

FROZEN PEACHES, No. 2

1 quart of peach pulp
1 pint of cream
3/4 pound of sugar
Juice of one lemon

Add the lemon juice to the peach pulp, add the sugar, and stand aside,
stirring every now and then until the sugar is dissolved. Freeze the
mixture, stirring slowly; when frozen, remove the dasher, and fold in the
cream whipped to a stiff froth.

This is one of the nicest ices for afternoon or evening collations.

This will serve eight persons; in stem glasses, ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

ORANGE SHERBET

1 pint of orange juice
2 tablespoonfuls of gelatin
3/4 pound of sugar
1 pint of water

Cover the gelatin with an extra half cupful of cold water and soak for a
half hour. Add the sugar to the pint of water and stir it over the fire
until it boils; add the grated yellow rind of two oranges and the juice;
strain through a fine sieve and freeze, turning the freezer slowly all the
while. Remove the dasher, stir in a meringue made from the white of one
egg, and repack to ripen for an hour at least.

This will serve six persons.

MINT SHERBET

2 dozen stalks of spearmint
1/2 pound of sugar
1 quart of water
Juice of three lemons

Strip the leaves from the stalks of the mint, chop them to a pulp and rub
them with the sugar. Add the water, bring to a boil, boil five minutes,
and, when cold, add three drops of green coloring and the juice of the
lemons; strain and freeze, turning slowly all the while.

Serve at dinner with mutton or lamb.

This will serve six persons; in small stem glasses, eight persons.

TOMATO SORBET OR SHERBET

1 quart can or 12 fresh tomatoes
1 slice of onion
1 blade of mace
1 saltspoonful of celery seed
1 pint of water
1 teaspoonful of salt
1 teaspoonful of paprika
1 tablespoonful of gelatin
Juice of one lemon
A dash of cayenne

Add all the ingredients to the tomatoes, stir over the fire until the
mixture reaches the boiling point, boil five minutes, and strain through a
fine sieve. When this is cold, freeze according to the rule for sherbets,
turning slowly all the time.

Serve in punch glasses at dinner as an accompaniment to roasted beef, or
venison, or saddle of mutton.

If fresh tomatoes are used, simply cut them into halves and cook them
without peeling.

This will fill nine or ten punch glasses.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

PINEAPPLE WATER ICE

2 ripe pineapples or
1 quart can of grated pineapple
1 quart of water
1-1/2 pounds of sugar
Juice of two lemons

Pare the pineapples, remove the eyes, and grate the fruit into the water.
Add the sugar and lemon juice, boil five minutes, and, when cold, freeze as
directed on page 63.

This will serve ten persons.

STRAWBERRY WATER ICE

1 quart of strawberries
1 pound of sugar
1 quart of water
Juice of two lemons

Add the sugar and the lemon juice to the stemmed strawberries, let them
stand one hour; mash them through a colander, and then, if you like, strain
through a fine sieve. Add the water, and freeze as directed on page 63.

This will serve eight persons.

RASPBERRY WATER ICE

1 quart of red raspberries
1 pound of sugar
1 quart of water
Juice of two lemons

Add the sugar and the lemon juice to the raspberries, stir and stand aside
one hour. Press through a sieve, add the water, and freeze as directed on
page 63.

This will serve eight persons.

ROMAN PUNCH

Make one quart of lemon water ice. When ready to serve, fill it into small
punch glasses, make a little well in the centre and fill the space with
good Jamaica rum.

This will serve eight persons.

SOUR SOP SHERBET OR ICE

Squeeze the juice from one large sour sop, strain, and add four
tablespoonfuls of sugar, boiled a moment with four tablespoonfuls of water.
Freeze as directed on page 63.

A quart of sour sop when frozen will serve six persons.

CRANBERRY SHERBET

1 pint of cranberries
1/2 pound of sugar
1/2 pint of water

Add the water to the cranberries, cover, bring to a boil; press through a
colander, return them to the fire, add the sugar, and stir until the sugar
dissolves. Take from the fire, and, when cold, freeze, stirring slowly all
the while.

Serve with the meat course at dinner.

This will serve eight persons.

CUCUMBER SORBET

2 large cucumbers
2 tart apples
1 pint of water
1 teaspoonful of sugar
1/2 teaspoonful of salt
1 tablespoonful of gelatin
1 saltspoonful of black pepper
Juice of one lemon

Peel the cucumbers, cut them into halves and remove the seeds. Dissolve the
gelatin in a half cupful of hot water. Grate the flesh of the cucumbers;
grate the apples, add them to the cucumbers, and add all the other
ingredients. Freeze as you would ordinary sherbet.

Serve in tiny glasses, with boiled cod or halibut.

This will fill eight small stem glasses.

GOOSEBERRY SORBET

1/2 pint of gooseberry jam
4 tablespoonfuls of sugar
1 pint of water
Juice of one lemon

Mix all the ingredients together and freeze, turning slowly all the while.
Serve in small glasses.

This is usually served at Christmas dinner with goose.

This will serve six persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

GRAPE WATER ICE

1 pint of grape juice
1 quart of water
1 pound of sugar
Juice of one lemon

Boil the sugar and water together for five minutes, take from the fire, add
the lemon juice, and skim. When cold, add the grape juice, and freeze as
directed.

If fresh grapes are to be used, select Muscatels or Concords. Pulp the
grapes, boil the pulps, press them through a sieve, and add the skins and
the pulps to the sugar and water. Boil five minutes, press as much as
possible through a sieve, and freeze.

This will serve eight persons.

LEMON WATER ICE

4 large lemons
1 quart of water
1-1/4 pounds of sugar

Grate the yellow rind of two lemons into the sugar, add the water, stir
over the fire until the sugar is dissolved, and boil for five minutes.
Strain, and stand aside to cool. When cold, add the juice of the lemons,
and freeze as directed on page 63.

This will serve six persons.

GINGER WATER ICE

6 ounces of preserved ginger
4 lemons
1 quart of water
1 pound of sugar

Put four ounces of the ginger through an ordinary meat grinder, and cut
the remaining two ounces into fine bits. Boil the sugar and water together
for five minutes, and add the lemon juice and ground ginger. Take from the
fire, add the bits of ginger, and, when cold, freeze as directed. Ginger
water ice is better for a two hour stand, after it is frozen. Nice to serve
with roasted or braised beef.

This will serve six persons; in small punch glasses, eight.

MILLE FRUIT WATER ICE

1/2 pint of grape juice
6 lemons
1 orange
4 tablespoonfuls of sherry
1/2 pound of preserved cherries or pineapple, or both mixed
1-1/2 pounds of sugar
1 quart of water

Grate the yellow rind of the orange and one lemon into the sugar, add the
water, stir over the fire until the sugar is dissolved, boil five minutes,
and strain. Add the fruit cut into small pieces, the juice of the orange
and the lemons; when cold, add the grape juice and sherry, and freeze,
using the dasher. Do not stir rapidly, but stir continuously, as slowly as
possible. When the mixture is frozen, remove the dasher and repack the can;
ripen at least two hours.

This is one of the nicest of all the water ices, and may be served on the
top of Coupe St. Jacque, or at dinner in sherbet glasses with roasted veal
or beef.

This will serve ten persons.

ORANGE WATER ICE

12 large oranges
1 pound of sugar
1 quart of water

Grate the yellow rind from three oranges into the sugar, add the water,
boil five minutes, and strain; when cold, add the orange juice, and freeze
as directed for water ices.

This will serve ten persons.

POMEGRANATE WATER ICE

12 good sized pomegranates
1 pint of water
1 pound of sugar

Cut the pomegranates into halves, remove the seeds carefully from the
inside bitter skin; press them with a potato masher in the colander,
allowing the juice to run through into a bowl; be careful not to mash the
seeds. Add the sugar to the juice and stir until it is dissolved; then add
the water, cold, and freeze. This is very nice to serve with a meat course,
and also nice for the garnish of a fruit salad.

This will serve six persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

FROZEN CUSTARD

1 quart of milk
6 ounces of sugar
2 teaspoonfuls of vanilla
Yolks of four eggs

Put the milk in a double boiler, add the yolks of the eggs and the sugar
beaten together, and stir until the mixture thickens. Take from the fire,
and, when cold, add the vanilla. Turn into the freezer and freeze as
directed. A little chopped conserved fruit may be added at last when the
dasher is removed. Chopped black walnuts may also be added.

This will serve six persons.

GELATIN ICE CREAM

1 quart of milk
1/2 pint of cream
6 ounces of sugar
1 tablespoonful of granulated gelatin
2 teaspoonfuls of vanilla

Cover the gelatin with a little cold milk and stand it aside for fifteen
minutes. Put the remaining milk in a double boiler; when scalding hot, add
the sugar and the gelatin; stir until the sugar is dissolved, take from the
fire, and, when perfectly cold, add the cream and the vanilla. Freeze as
directed on page 7.

This will serve six persons.

FROZEN PLUM PUDDING

2 pint cans of condensed milk
1/2 cupful of seeded raisins
1/2 pound of sugar
24 almonds that have been blanched and chopped
2 ounces of shredded citron
1/4 pound of candied cherries
2 teaspoonfuls of vanilla
2 tablespoonfuls of sherry
1/2 pint of water
Yolks of four eggs

Put milk in a double boiler over the fire, and stir until the milk is
thoroughly heated; add the yolks of the eggs and the sugar beaten together,
cook until it begins to thicken, take from the fire and strain. When cold,
add the citron, raisins, the cherries cut into quarters, the almonds,
vanilla and sherry. When this is perfectly cold, freeze as directed. Do not
repack or allow the mixture to stand in the freezer more than a half hour.

Serve plain or with Montrose Sauce.

One quart of good rich milk may be used in place of the condensed milk.

This will serve twelve persons.

CHARLOTTE GLACÉ

Make a quart of vanilla ice cream and stir into it a pint of cream whipped
to a stiff froth. Line round stiff paper charlotte boxes with lady fingers,
fill them with the iced mixture, and place them at once in a can or bucket
packed in salt and ice to freeze for one or two hours.

This quantity will fill twelve boxes.

MAPLE PANACHÉE

Fill stem ice cream dishes half full with caramel ice cream; on top put a
layer of vanilla ice cream. Smooth it down and dust thickly with toasted
pecan nuts chopped fine.

A pint of each cream will fill six dishes.

GERMAN CHERRY BISCUITS

Fill paper cases half full of pineapple water ice. Put over a layer of
candied cherries chopped, then a layer of vanilla ice cream; smooth it
quickly, place a marron glacé in the centre, and garnish the cream with
a meringue made from the whites of two eggs and two tablespoonfuls of
powdered sugar. Dust this with grated macaroons, and send to the table.
Make the meringue and grate the macaroons before dishing the ice cream.

A pint of each cream will fill eight cases.

FRUIT SALAD, ICED

Make one quart of lemon or orange water ice and stand it aside for at least
one or two hours to ripen. Make a fruit salad from stemmed strawberries,
sliced bananas cut into tiny bits, a few very ripe cherries, a grated
pineapple if you have it, and the pulp of four or five oranges. After the
water ice is frozen rather hard, pack it in a border mold, put on the lid
or cover and bind the seam with a strip of muslin dipped in paraffin or
suet, and repack to freeze for three or four hours. Sweeten the fruit
combination, if you like, add a tablespoonful or two of brandy and sherry,
and stand this on the ice until _very cold_. At serving time, turn the mold
of water ice on to a round compote dish, quickly fill the centre with fruit
salad, garnish the outside with fresh roses or violets, and send at once to
the table.

This will serve eight or ten persons at luncheon.

COUPE ST. JACQUE

Make a fruit salad as in preceding recipe. Make a pint of orange or
strawberry ice. At serving time fill parfait or ice cream glasses half full
of the fruit salad, fill the remaining half with water ice, smooth it over,
garnish the top with whipped cream, put a maraschino cherry in the centre,
and serve. Other fruits may be used for the salad.

This should make twelve tumblers.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

THE MERRY WIDOW

Dish a pyramid of vanilla ice cream into a stem individual ice cream glass.
Garnish the base of the ice cream with fresh strawberries, dust the
cream thickly with toasted piñon nuts, and baste the whole with four
tablespoonfuls of Claret Sauce flavored with two tablespoonfuls of rum.

TUTTI FRUTTI PUDDING

1 pint of milk
1 pint of cream
1/2 pint of mixed candied fruits
4 eggs
1 cupful of sugar
1 teaspoonful of vanilla
2 tablespoonfuls of sherry
1 tablespoonful of brandy

Put the milk over the fire in a double boiler, add the yolks of the eggs
and the sugar beaten together until light. When the mixture begins to
thicken, take it from the fire and stand it aside until perfectly cold. Add
all the flavorings. When the mixture is cold, add the cream, and partly
freeze it; then add the fruit, and freeze to the right consistency. This
should be packed at least two hours to ripen.

This will serve eight persons.

TUTTI FRUTTI, ITALIAN FASHION

1/2 pound of sugar
1 pint of water
1 pint of cream
1/2 pint of chopped mixed candied fruits
1 teaspoonful of vanilla
4 tablespoonfuls of sherry
Yolks of six eggs

Pour the sherry over the fruit. Beat the yolks until creamy. Put the sugar
and water over the fire, stir until the sugar is dissolved, and boil five
minutes; add the yolks of the eggs, beat until it again reaches the boiling
point, take from the fire and beat until cold and thick. Add the cream, the
fruit and the vanilla. Freeze as directed on page 7.

This is usually served in small ice cream glasses garnished with whipped
cream, or may be served plain. In the absence of ice cream glasses, use
ordinary punch glasses.

This will fill ten glasses.

LALLA ROOKH

Fill a lemonade or ice cream glass two-thirds full of vanilla ice cream.
Make a little well in the centre and fill the space with rum and sherry
mixed. Allow four tablespoonfuls of rum and six of sherry to each half
dozen cups.

PEACHES MELBA

Dish a helping of vanilla ice cream in the centre of the serving plate,
place in the centre of the ice cream a whole brandied peach, press it down
into the ice cream, baste over four tablespoonfuls of Claret Sauce, and
serve.

LILLIAN RUSSELL

Cut into halves small very cold cantaloupes. Remove the seeds; fill the
centres of the half melons with vanilla ice cream, and garnish with whipped
cream pressed through a small star tube. Dish the halves on paper mats on a
dessert plate, and send to the table.

ARROWROOT CREAM

1 quart of milk
6 ounces of sugar
1 level tablespoonful of arrowroot
2 teaspoonfuls of vanilla

Moisten the arrowroot with a little cold milk; put the remaining milk in a
double boiler; when hot, add the arrowroot and cook ten minutes; add the
sugar, take from the fire, and add the vanilla, When perfectly cold, freeze
as directed on page 7.

This will serve six persons.

ENGLISH APRICOT CREAM

1/2 pint of apricot jam
1 pint of cream
1/2 pint of milk
2 tablespoonfuls of noyau
Juice of one lemon

Mix the jam and the cream, then carefully add the noyau and the lemon
juice. Press through a fine sieve, add the milk, and freeze as directed on
page 7.

This will serve six persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

WATER ICES AND SHERBETS OR SORBETS

A water ice is a mixture of water, fruit and sugar, frozen without much
stirring; in fact, a water ice can be made in an ordinary tin kettle packed
in a bucket. If an ice cream freezer is used, the stirring should be done
occasionally. Personally, I prefer to pack the can, put on the lid and
fasten the hole with a cork rather than to use the dasher, stirring now and
then with a paddle. If you use the crank, turn slowly for a few minutes,
then allow the mixture to stand for five minutes; turn slowly again, and
again rest, and continue this until the water ice is frozen. A much longer
time is required for freezing water ice than ice cream.

When the mixture is thoroughly frozen, take out the dasher, scrape down the
sides of the can, give the ice a thorough beating with a wooden spoon; put
the cork in the lid of the can, draw the water from the tub, repack it with
coarse ice and salt, cover it with paper and a piece of blanket or burlap,
and stand aside for two or three hours to ripen just as you would ice
cream.

When it is necessary to make water ice every day or two, it is best to make
a syrup and stand it aside ready for use.

Fruit jellies may be used in the place of fresh fruits, allowing one pint
of jelly, the juice of one lemon and a half pound of sugar to each quart of
water.

When water ice is correctly frozen, it has the appearance of hard wet snow.
It must not be frothy nor light.

A sherbet or sorbet is made from the same mixture as a water ice, stirred
constantly while it is freezing, and has a meringue, made from the white of
one egg and a tablespoonful of powdered sugar, stirred in after the dasher
is removed.

APPLE ICE

1 pound of tart apples
1 cupful of sugar
1 pint of water
Juice of one lemon or lime

Quarter and core the apples, but do not pare them. Slice them, add the
water, cover and stew until tender, about five minutes. Press through a
sieve, add the sugar and lemon juice. When cold, freeze as directed. Serve
in lemonade glasses at dinner with roasted duck, goose or pork.

This will serve six persons.

APRICOT ICE

1 quart can of apricots
1/2 cupful of sugar
1 pint of water
Juice of one lemon

Press the apricots through a sieve, add all the other ingredients, and
serve. This is nice served in lemonade glasses for afternoon tea. Pass
sweet wafers.

This will serve eight persons.

CHERRY ICE

2 full quarts of sour cherries
1 pound of sugar
1 quart of water

Stew the cherries in the water for ten minutes and press through a sieve,
add the sugar, and, if you have it, two drops of Angostura Bitters; when
cold, freeze it as directed on page 63.

This will serve ten persons.

CURRANT WATER ICE

1 pint of currant juice
1 pound of sugar
1 pint of boiling water

Add the sugar to the water, and stir over the fire until it is dissolved.
Boil five minutes, take from the fire; when cool, add the currant juice.
When cold, freeze as directed on page 63.

This will serve six persons.

CURRANT AND RASPBERRY WATER ICE

1 pint of currant juice
1 pint of raspberry juice
1 pint of water
3/4 pound of sugar

Add the sugar to the water, stir until boiling, boil five minutes, and,
when cool, add the raspberry and currant juices, and freeze as directed.

This will serve six persons; in punch glasses, eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

MONTE CARLO PUDDING

1 quart of cream
6 ounces of sugar (2/3 of a cupful)
4 tablespoonfuls of creme de violette
1/2 pound of candied violets
1 teaspoonful of vanilla

Put half the cream over the fire in a double boiler. Pound or roll the
violets, sift them, add the sugar and sufficient hot cream to dissolve
them. Take the cream from the fire, add the violet sugar, and stir until it
is dissolved; when cold, add the flavoring and the remaining cream. Freeze,
and pack into a two quart pyramid mold; pack in salt and ice for at least
two hours. At serving time, turn the ice on to a platter, garnish the base
with whipped cream, and the whole with candied violets.

This will serve six to eight persons.

BOSTON PUDDING

Make Boston Brown Bread Ice Cream and half the recipe for Tutti Frutti.
When both are frozen, line a melon mold with the Brown Bread Ice Cream,
fill the centre with the Tutti Frutti, cover over more of the Brown Bread
Ice Cream, fasten tightly, and bind the seam of the lid with a strip of
muslin dipped in paraffin or suet. Pack in salt and ice for at least two
hours. At serving time, dip the mold quickly into hot water, turn the
pudding on to a cold platter, pour around the base caramel sauce, and serve
at once.

This will serve twelve persons.

MONTROSE PUDDING

1 quart of cream
1 cupful of granulated sugar
1 tablespoonful of vanilla
1 pint of strawberry water ice
Yolks of six eggs

Put half the cream over the fire in a double boiler. Beat the yolks and
sugar together until light, add them to the boiling cream, and cook and
stir for one minute until it begins to thicken. Take from the fire, add the
remaining pint of cream and the vanilla, and stand aside until very cold.
Freeze, and pack into a round or melon mold, leaving a well in the centre.
Fill this well with Strawberry Water Ice that has been frozen an hour
before, and cover it with some of the pudding mixture that you have left in
the freezer. Fasten the lid, bind the seam with a piece of muslin dipped in
suet or paraffin, and pack in salt and ice to stand for not less than two
hours, four is better. Serve with Montrose Sauce poured around it.

This will serve twelve persons.

NESSELRODE PUDDING

1 pint of Spanish chestnuts
1/2 pound of sugar
1 pint of boiling water
1/2 pint of shelled almonds
1 pound of French candied fruit, mixed
1 pint of heavy cream
1/4 pound of candied pineapple
Yolks of six eggs

Shell the chestnuts, scald and remove the brown skins, cover with boiling
water and boil until they are tender, not too soft, and press them through
a sieve. Shell, blanch and pound the almonds. Cut the fruit into tiny
pieces. Put the sugar and water in a saucepan, stir until the sugar is
dissolved, wipe down the sides of the pan, and boil without stirring until
the syrup forms a soft ball when dropped into ice water. Beat the yolks of
the eggs until very light, add them to the boiling syrup, and stir over
the fire until the mixture again boils; take it from the fire, and with an
ordinary egg beater, whisk the mixture until it is cold and thick as sponge
cake batter. Add the fruit, the chestnuts, almond paste, a teaspoonful of
vanilla and, if you use it, four tablespoonfuls of sherry. Turn the mixture
into the freezer, and, when it is frozen, stir in the cream whipped to a
stiff froth. The mixture may now be repacked in the can, or it may be put
into small molds or one large mold, and repacked for ripening.

If packed in a large mold, this will serve fifteen persons; in the small
molds or paper cases, it will serve eighteen persons.

NESSELRODE PUDDING, AMERICANA

1 small bottle, or sixteen preserved marrons
1 quart of cream
4 ounces of sugar
4 tablespoonfuls of sherry
1 tablespoonful of vanilla
Yolks of six eggs

Put half the cream in a double boiler over the fire; when hot, add the eggs
and sugar beaten until light. Cook a minute, and cool. When cold, add one
small bottle of marrons broken into quarters and the syrup from the bottle,
the sherry and vanilla. Freeze, stirring slowly. When frozen, stir in the
remaining cream whipped to a stiff froth. Pack in small molds in salt and
ice as directed. These should freeze three hours at least.

This will make twelve small molds.

ORANGE SOUFFLÉ

1 quart of cream
1 pint of orange juice
1/2 box of gelatin
3/4 pound of sugar
Yolks of six eggs

Cover the gelatin with a half cupful of cold water and soak for a half
hour. Add a half cupful of boiling water, stir until the gelatin is
dissolved, and add the sugar and the orange juice. Beat the yolks of the
eggs until very light. Whip the cream. Add the uncooked yolks to the orange
mixture, strain in the gelatin, stand the bowl in cold water and stir
slowly until the mixture begins to thicken; stir in carefully the whipped
cream, turn it in a mold or an ice cream freezer, pack with salt and ice,
and stand aside three hours to freeze. This should not be frozen as hard as
ice cream, and must not be stirred while freezing. Make sure, however, that
the gelatin is thoroughly mixed with the other ingredients before putting
the mixture into the freezer.

This will serve twelve people.

By changing the flavoring, using lemon in the place of orange, or a pint
of strawberry juice, or a pint of raspberry and currant juice, an endless
variety of soufflés may be made from this same recipe. These may be served
plain, or with Montrose Sauce.

PLOMBIERE

1 quart of cream
1/2 pound of Jordan almonds
1/2 pound of sugar
1/2 pound of Sultana raisins
Yolks of six eggs

Blanch the almonds and pound them to a paste, or use a half pound of
ordinary almond paste. Put half the cream in a double boiler over the fire,
add the yolks and sugar beaten to a cream, add the almond paste. Stir until
the mixture begins to thicken, take from the fire and beat with an egg
beater for three minutes. Strain through a fine sieve, and, when very cold,
add the Sultanas and the remaining cream. Freeze, turning the dasher very
slowly at first and more rapidly toward the end. Remove the dasher, scrape
down the sides of the can and pull the cream up, making a well in the
centre. Fill this well half full with apricot jam, cover over the pudding
mixture, making it smooth; repack, and stand aside for two hours.

Serve plain or with a cold Purée of Apricots.

This will serve twelve persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

BISCUIT TORTONI

1 quart of cream
1/2 pound of sugar
1 gill of maraschino
2 tablespoonfuls of sherry
1 teaspoonful of vanilla
Yolks of six eggs

Put half the cream in a double boiler over the fire. Beat the sugar and
yolks together until very, very light, add them to the hot cream and stir
over the fire until the mixture begins to thicken. Take from the fire,
and, when very cold, add the vanilla, maraschino and sherry, and freeze.
When frozen, stir in the remaining cream, whipped to a stiff froth. Fill
individual dishes or paper cases, stand at once in the freezing kettle or
ice cave; pack and freeze from three to four hours.

This will fill twelve cases.

CABINET PUDDING, ICED

1 quart of milk
6 eggs
1/4 pound of powdered sugar
1 tablespoonful of powdered gelatin
1/4 pound of macaroons and lady fingers, mixed
1/2 pound of conserved cherries or pineapple
1/2 pound of stale sponge cake

Grate the macaroons and lady fingers, and rub them through a coarse sieve.
Cut the sponge cake into slices and then into strips. Put the milk over
the fire in a double boiler and add the eggs and sugar beaten together
until light; stir and cook until the mixture is sufficiently thick to coat
a knife blade. Take from the fire, add the gelatin, strain, and stand
it aside to cool. Garnish the bottom of a two quart melon mold with the
cherries or pineapple, put in a layer of the sponge cake, then a sprinkling
of the macaroons and lady fingers, another layer of the cherries, then the
sponge cake, and so continue until you have all the ingredients used. Add a
teaspoonful of vanilla to the custard, pour it in the mold, cover the mold
with the lid, bind the seam with muslin dipped in paraffin or suet, pack in
salt and ice, and stand aside for three hours.

At serving time, dip the mold quickly into hot water, wipe it off, remove
the lid and turn the pudding on to a cold platter. Pour around a well-made
Montrose Sauce, and send to the table.

This will serve ten or twelve persons.

ICED CAKE

Make an Angel Food or a Sunshine Cake and bake it in a square mold. Make
a plain frozen custard, and flavor it with vanilla; pack it and stand it
aside until serving time. Cut off the top of the cake, take out the centre,
leaving a bottom and wall one inch thick. At serving time, fill the cake
quickly with the frozen custard, replace the top, dust it thickly with
powdered sugar and chopped almonds, and send it to the table with a
sauceboat of cold Montrose Sauce.

This cake may be varied by using different garnishings. Maraschino cherries
may be used in place of almonds, or the base of the cake may be garnished
with preserved green walnuts or green gages, or the top and sides may be
garnished with rosettes of whipped cream.

This will serve twelve persons.

QUICK CARAMEL PARFAIT

Make a quart of Caramel Ice Cream, pack, and stand it aside for two hours.
At serving time, stir in a pint of cream, whipped to a stiff froth, dish
in parfait glasses, and send to the table. The top of the glasses may be
garnished with whipped cream, if desired.

This will fill eight glasses.

QUICK CAFÉ PARFAIT

Make a quart of plain Coffee Ice Cream, freeze and pack it. Whip one pint
of cream. At serving time, stir the whipped cream into the frozen coffee
cream, dish it at once into tall parfait glasses, garnish the top with a
rosette of whipped cream, and send at once to the table.

This will fill eight glasses.

QUICK STRAWBERRY PARFAIT

This is made precisely the same as other parfaits, with Strawberry Ice
Cream, and whipped cream stirred in at serving time. Serve in parfait
glasses, garnish the top with whipped cream, with a strawberry in the
centre on top.

This will fill eight glasses.

QUICK CHOCOLATE PARFAIT

Make one quart of Chocolate Ice Cream, and add one pint of whipped cream,
according to the preceding recipes.

This will serve eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

QUEEN PUDDING

Make a Strawberry Water Ice or Frozen Strawberries. Pack a three quart mold
in a bucket or tub of ice and salt. Line the mold with the Strawberry Ice,
fill the centre with Tutti Frutti, using half recipe; put on the lid, bind
the seam, and stand aside for at least two hours. When ready to serve, turn
the pudding from the mold into the centre of a large round dish, garnish
the base with whipped cream pressed through a star tube, and garnish the
pudding with candied cherries. Here and there around the base of the
whipped cream place a marron glacé.

This will serve fifteen persons.

ICE CREAM CROQUETTES

Mold vanilla ice cream with the ordinary pyramid ice cream spoon, roll them
quickly in grated macaroons, and serve on a paper mat.

ICED RICE PUDDING WITH A COMPOTE OF ORANGES

FOR THE PUDDING

1/2 cupful of rice
1 quart of cream
1 pint of milk
2 teaspoonfuls of vanilla extract or 1/2 vanilla bean
1/2 pound of sugar
Yolks of six eggs

Rub the rice in a dry towel, and put it over the fire in a pint of cold
water. Bring to a boil and boil twenty minutes; drain, add the milk and
cook it in a double boiler a half hour. While this is boiling, whip the
cream to a stiff froth, and stand it in a cold place until wanted. Press
the rice through a fine sieve and return it to the double boiler. Beat the
yolks of the eggs and the sugar until light, stir them into the hot rice,
and stir and cook about two minutes, until the mixture begins to thicken.
Take from the fire, add the vanilla, and stand aside until very cold. When
cold, freeze, turning the dasher rapidly toward the last. Remove the dasher
and stir in the whipped cream. Scrape down the sides of the can, and smooth
the pudding. Put on the lid, fasten the hole in the top with a cork, put
over the top a piece of waxed paper, and pack with salt and ice. Stand
aside for at least two or three hours. Be very careful that the hole in the
tub is open, to prevent the salt water from overflowing the can.

FOR THE COMPOTE

1 dozen nice oranges
1 pound of sugar
1/2 cupful of water
1 teaspoonful of lemon juice

Put the sugar and water over the fire to boil, wipe down the sides of the
pan, skim the syrup, add the lemon juice, and boil until it spins a thread.
Peel the oranges, cut them into halves crosswise, and with a sharp knife
remove the cores. Dip one piece at a time into the hot syrup and place them
on a platter to cool. Pour over any syrup that may be left.

This syrup must be thick, but not sufficiently thick to harden on the
oranges.

To dish the pudding, lift the can from the ice, wipe it carefully on the
outside, wrap the bottom of the mold in a towel dipped in boiling water,
or hold it half an instant under the cold water spigot. Then with a limber
knife or spatula loosen the pudding from the side of the can and shake it
out into the centre of a large round plate. Heap the oranges on top of
the pudding, making them in a pyramid, put the remaining quantity around
the base of the pudding, pour over the syrup and send to the table. This
pudding sounds elaborate and troublesome, but it is exceedingly palatable
and one of the handsomest of all frozen dishes.

This will serve twenty persons. In ice cream stem dishes it will serve
twenty-four persons.

SULTANA ROLL

1-1/2 quarts of cream
1/2 pound of granulated sugar
1/2 cupful of Sultanas
4 tablespoonfuls of sherry
2 ounces of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring

Put one pint of cream and the sugar over the fire in a double boiler, and
stir until the sugar is dissolved; take from the fire, and, when cold, add
a pint of the remaining cream. Chop the pistachio nuts very fine or put
them through the meat grinder, add them to the cream and add the flavoring
and coloring, and freeze. Whip the remaining pint of cream to a stiff
froth. Sprinkle the Sultanas with sherry and let them stand while you are
freezing the pudding. When the pudding is frozen, remove the dasher and
line a long round mold with the pistachio cream. If nothing better is at
hand, use pound baking powder cans, and line them to the depth of one inch.
Add the Sultanas to the whipped cream and stir in two tablespoonfuls of
powdered sugar. Fill the spaces in the cans with the whipped cream mixture,
and put another layer of the pistachio cream over the top. Put on the lids,
wrap each can in waxed paper, and put them down into coarse salt and ice,
to freeze for at least two hours. At serving time, turn the puddings on to
a long platter, fill the bottom of the platter with Claret or Strawberry
Sauce, and send to the table.

This quantity cut into half inch slices will serve twelve persons.

SULTANA PUDDING

1 pint of milk
1 pint of cream
6 ounces of sugar
1 cupful of Sultanas
1 teaspoonful of vanilla
4 tablespoonfuls of sherry (if you use it)
Yolks of four eggs

Put the milk in a double boiler, and, when hot, add the yolks and sugar
beaten together; stir until this begins to thicken. Take from the fire, add
the vanilla, and, when cold, freeze it. Put the sherry over the Sultanas.
Garnish the bottom of a melon mold with the Sultanas, pack it in coarse ice
and salt ready for the frozen pudding. Remove the dasher from the frozen
mixture, and stir in the cream that has been whipped to a stiff froth. Add
the remainder of the Sultanas and pack at once into the mold; put on the
lid and fasten as directed in other recipes.

This may be served plain or with whipped cream garnished with Sultanas.

This will serve eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

NEAPOLITAN BLOCKS

These are made by putting layers of various kinds and colors of ice creams
into a brick mold. Pack and freeze. At serving time, cut into slices
crosswise of the brick, and serve each slice on a paper mat.

ICE CREAMS FROM CONDENSED MILK

These creams are not so good as those made from raw cream, but with care
and good flavoring are quite as good as the ordinary Neapolitan Creams.

There is one advantage--condensed milk is not so liable to curdle when
mixed with fresh fruits. These recipes will answer also for what is sold
under the name of "Evaporated Cream." Use unsweetened milk, or allow for
the sugar in the sweetened varieties.

BANANA

6 large bananas
1/4 pound of sugar
1 half pint can of condensed milk
1/2 cupful of water
Juice of one lemon

Press the bananas through a sieve, and add the lemon juice and sugar. Stand
aside a half hour, add milk and water, stir until the sugar is dissolved,
and freeze as directed on page 7.

This will serve six persons.

CARAMEL

1/4 cupful of brown sugar
1/2 cupful of granulated sugar
1 cupful of water
2 half pint cans of condensed milk
1 teaspoonful of vanilla

Put the brown sugar in an iron pan, melt and brown it. When it begins to
smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour out
the milk, rinse the cans with the water, add the caramel, vanilla and
granulated sugar. When the sugar is dissolved, freeze as directed on page
7.

This will serve six persons.

COCOANUT

2 large cocoanuts
1 pint of boiling water
1/2 pint can of sweetened condensed milk

Grate the cocoanuts and pour over them the boiling water. Stir until it is
cool, and press in a sieve. Put the fibre in a cheese cloth and wring it
dry; add this to the water that was strained through the sieve. When cold,
add condensed milk, and freeze as directed on page 7.

This will serve eight persons.

CHOCOLATE, No. 1

2 ounces of Baker's chocolate
1/2 pint of water
1 saltspoonful of ground cinnamon
2 half pint cans of condensed milk
1 teaspoonful of vanilla
1/4 pound of sugar

Put the water, chocolate, sugar and cinnamon in a saucepan; stir until
boiling. Take from the fire, add the vanilla and the condensed milk. When
cold, freeze as directed on page 7.

This will serve six persons.

CHOCOLATE, No. 2

4 ounces of Baker's chocolate
1/2 pint of water
1/2 pound of sugar
2 half pint cans of condensed milk
1 pint of milk
2 teaspoonfuls of vanilla
1 saltspoonful of ground cinnamon

Put the chocolate, sugar, water and cinnamon in a saucepan over the fire.
Stir until the mixture boils. Take from the fire, and add all the remaining
ingredients. When cold, freeze as directed on page 7.

This will serve eight persons.

COFFEE

1 pint of strong black coffee
1/2 cupful of sugar
1/2 pint can of condensed milk
1 teaspoonful of vanilla

Add the sugar to the hot coffee, and stir until it is dissolved; add the
milk, using water enough to rinse out the cans; add the vanilla. When the
mixture is cold, freeze, turning it rapidly toward the end of the freezing.

This will serve four persons.

PEACH

12 ripe or canned peaches
4 peach kernels
1/2 pint of water
2 half pint cans of unsweetened condensed milk
1/2 pound of sugar

Put the sugar, water and peach kernels over the fire; stir until the sugar
is dissolved, and boil three minutes. Pare the peaches and press them
through a colander, add to them the strained syrup. When cold, turn the
mixture into the freezer and turn the crank slowly until partly frozen; add
the milk, and continue the freezing.

Omit the water and use less sugar with canned peaches.

This will serve ten persons.

ORANGE, No. 1

1 full pint of orange juice
2/3 cupful of sugar
1/2 pint can of condensed milk
Grated yellow rind of two oranges

Grate the rinds into the sugar, add milk and enough water to rinse cans.
When sugar is dissolved, stand it in a cold place. Put orange juice in the
freezer and freeze it quite hard; add sweetened milk, and freeze again
quickly.

This will serve four persons.

ORANGE, No. 2

Freeze a full quart of orange juice. When quite hard, add a can of
sweetened condensed milk, freeze it again, and serve at once.

This is very nice and will serve eight persons.

ORANGE GELATIN CREAM

1/2 pint of orange juice
1 package of orange Jello
1/2 pound of sugar
1 pint can of unsweetened condensed milk
1/2 pint of water

Add the grated yellow rind of two oranges to the Jello; add the sugar and
the water, boiling. Stir until the sugar and Jello are dissolved, add the
orange juice, and when the mixture is cold, put it in the freezer and stir
slowly until it begins to freeze. Add the condensed milk, and continue the
freezing.

This is nice served in tall glasses, with the beaten whites of the eggs
made into a meringue and heaped on top.

In this way it will serve eight persons.

SOUR SOP

1 large sour sop
1/4 pound of sugar
1/2 pint can of unsweetened condensed milk
4 tablespoonfuls of boiling water
Juice of one lime

Squeeze the sour sop, which should measure nearly one quart; add the sugar
melted in the water with the lime juice and milk, and freeze slowly.

This will serve ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

NEAPOLITAN BLOCKS

These are made by putting layers of various kinds and colors of ice creams
into a brick mold. Pack and freeze. At serving time, cut into slices
crosswise of the brick, and serve each slice on a paper mat.

ICE CREAMS FROM CONDENSED MILK

These creams are not so good as those made from raw cream, but with care
and good flavoring are quite as good as the ordinary Neapolitan Creams.

There is one advantage--condensed milk is not so liable to curdle when
mixed with fresh fruits. These recipes will answer also for what is sold
under the name of "Evaporated Cream." Use unsweetened milk, or allow for
the sugar in the sweetened varieties.

BANANA

6 large bananas
1/4 pound of sugar
1 half pint can of condensed milk
1/2 cupful of water
Juice of one lemon

Press the bananas through a sieve, and add the lemon juice and sugar. Stand
aside a half hour, add milk and water, stir until the sugar is dissolved,
and freeze as directed on page 7.

This will serve six persons.

CARAMEL

1/4 cupful of brown sugar
1/2 cupful of granulated sugar
1 cupful of water
2 half pint cans of condensed milk
1 teaspoonful of vanilla

Put the brown sugar in an iron pan, melt and brown it. When it begins to
smoke, add two tablespoonfuls of hot water. Stir until liquid. Pour out
the milk, rinse the cans with the water, add the caramel, vanilla and
granulated sugar. When the sugar is dissolved, freeze as directed on page
7.

This will serve six persons.

COCOANUT

2 large cocoanuts
1 pint of boiling water
1/2 pint can of sweetened condensed milk

Grate the cocoanuts and pour over them the boiling water. Stir until it is
cool, and press in a sieve. Put the fibre in a cheese cloth and wring it
dry; add this to the water that was strained through the sieve. When cold,
add condensed milk, and freeze as directed on page 7.

This will serve eight persons.

CHOCOLATE, No. 1

2 ounces of Baker's chocolate
1/2 pint of water
1 saltspoonful of ground cinnamon
2 half pint cans of condensed milk
1 teaspoonful of vanilla
1/4 pound of sugar

Put the water, chocolate, sugar and cinnamon in a saucepan; stir until
boiling. Take from the fire, add the vanilla and the condensed milk. When
cold, freeze as directed on page 7.

This will serve six persons.

CHOCOLATE, No. 2

4 ounces of Baker's chocolate
1/2 pint of water
1/2 pound of sugar
2 half pint cans of condensed milk
1 pint of milk
2 teaspoonfuls of vanilla
1 saltspoonful of ground cinnamon

Put the chocolate, sugar, water and cinnamon in a saucepan over the fire.
Stir until the mixture boils. Take from the fire, and add all the remaining
ingredients. When cold, freeze as directed on page 7.

This will serve eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

FROZEN PUDDINGS AND DESSERTS

ALASKA BAKE

Make a vanilla ice cream, one or two quarts, as the occasion demands. When
the ice cream is frozen, pack it in a brick mold, cover each side of the
mold with letter paper and fasten the bottom and lid. Wrap the whole in wax
paper and pack it in salt and ice; freeze for at least two hours before
serving time. At serving time, make a meringue from the whites of six eggs
beaten to a froth; add six tablespoonfuls of sifted powdered sugar and beat
until fine and dry. Turn the ice cream from the mold, place it on a serving
platter, and stand the platter on a steak board or an ordinary thick plank.
Cover the mold with the meringue pressed through a star tube in a pastry
bag, or spread it all over the ice cream as you would ice a cake. Decorate
the top quickly, and dust it thickly with powdered sugar; stand it under
the gas burners in a gas broiler or on the grate in a hot coal or wood oven
until it is lightly browned, and send it quickly to the table. There is no
danger of the ice cream melting if you will protect the under side of the
plate. The meringue acts as a nonconductor for the upper part.

A two quart mold with meringue will serve ten persons.

ALEXANDER BOMB

1 pint of cream
1 pint of milk
4 eggs
4 tart apples
1 pint of water
1 glassful of orange blossoms water
1 wineglassful of curaçao
1 pound of sugar
Juice of one lemon

Peel, core and quarter the apples; put them in a saucepan with the grated
yellow rind of the lemon, half the sugar and all the water; boil until
tender, and add the juice of the lemon; rub the apples through a sieve.
When cold, freeze. Whip the cream. Beat the eggs and the remaining sugar
and add them to the milk, hot; stir until the mixture thickens, take from
the fire, and, when cold, add the orange blossoms water and the Curaçao;
freeze in another freezer. Divide the whipped cream, and stir one-half into
the first and one-half into the other mixture. Line a melon mold with the
custard mixture, fill the centre space with the frozen apples, and cover
over another layer of the custard; put over a sheet of letter paper and
put on the lid. Bind the seam with a strip of muslin dipped in paraffin or
suet, and pack the mold in salt and ice; freeze for at least two hours.
Serve plain, or it may be garnished with whipped cream.

This will serve twelve persons.

BISCUITS AMERICANA

1 quart of cream
1/2 pound of sugar
1/4 pound of Jordan almonds
1 teaspoonful of almond extract
1 teaspoonful of vanilla
Yolks of six eggs
Grated rind of one lemon

Put half the cream in a double boiler over the fire, and, when hot, add
the yolks of the eggs and sugar, beaten until very, very light; add all
the flavoring, and stand aside until very cold; when cold, freeze in an
ordinary freezer. Whip the remaining pint of cream, add one-half of it to
the frozen mixture, repack and stand aside to ripen. Blanch, dry and chop
the almonds. Put them in the oven and shake constantly until they are a
golden brown. At serving time, fill the frozen mixture quickly into paper
cases; have the remaining whipped cream in a pastry bag with star tube,
make a little rosette on the top of each case, dust thickly with the
chopped almonds, and send to the table.

This will fill twelve cases of ordinary size.

BISCUITS GLACÉS

1 pint of cream
3/4 pound of sugar
1 pint of water
1 gill of sherry
2 tablespoonfuls of brandy
1 teaspoonful of vanilla
Yolks of six eggs

Put the sugar and water in a saucepan over the fire and stir until the
sugar is dissolved; wipe down the sides of the pan, and boil until the
syrup spins a heavy thread or makes a soft ball when dropped into cold
water. Beat the yolks of the eggs to a cream, add them to the boiling
syrup, and with an egg beater whisk over the fire until you have a
custard-like mixture that will thickly coat a knife blade; strain through a
sieve into a bowl, and whisk until the mixture is stiff and cold. It should
look like a very light sponge cake batter. Add the flavoring. Whip the
cream and stir it carefully into the mixture. Fill the mixture into paper
cases or individual dishes, stand them in a freezing cave or in a tin
bucket that is well packed in salt and ice, cover and freeze for at least
four or five hours.

If you do not have a freezing cave, pack a good sized tin kettle in a small
tub or water bucket. The kettle must have a tight fitting lid. Stand your
cases or molds on the bottom of the tin kettle, which is packed in salt and
ice. Put on top a sheet of letter paper, on top of this another other layer
of molds or cases, and so continue until you have the kettle filled. Put
the lid on the kettle and cover with salt and ice. Make sure that you have
a hole half-way up in the packing bucket or tub, so that there is no danger
of salt water overflowing the kettle. This is a homely but very good
freezing cave.

At serving time, dust the tops of the biscuits with grated macaroons or
chopped almonds, dish on paper mats, and send to the table.

This will fill fifteen biscuit cases.

BISCUITS à la MARIE

1/2 pound of sugar
1 pint of water
1/2 pint of cream
1/2 pound of almond macaroons
1/4 pound of candied or Maraschino cherries
1 teaspoonful of bitter almond extract
Yolks of six eggs

Boil the sugar and water until the syrup will spin a heavy thread. Add the
eggs, beaten until very light. Whip this over the fire for three minutes,
take it from the fire, strain into a bowl, and whip until thick and cold.
Add the flavoring and the macaroons, that have been dried, grated and
sifted. Add the cream, whipped. Fill the mixture into paper cases, and
freeze as directed for Biscuits Glacés.

An extra half pint of cream may be whipped for garnish at serving time, if
desired; otherwise, garnish the top with chopped maraschino cherries, and
send to the table.

This will fill twelve biscuit cases.

BOMB GLACÉ

Pack a two quart bomb glacé mold in salt and ice. Remove the lid, and line
the mold with a quart of well-made vanilla ice cream. Fill the centre with
one half the recipe for Biscuit Glacé mixture, that has been packed in
a freezer until icy cold. Put on the lid, bind the edge with a piece of
muslin dipped in paraffin or suet, cover the mold with salt and ice, and
stand aside three hours to freeze.

This will serve twelve persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

COFFEE

1 pint of strong black coffee
1 pint of cream
2 eggs
1/2 pound of sugar
1 teaspoonful of vanilla

Beat the sugar and the yolks of the eggs until light, add the well-beaten
whites, and pour into them the coffee, boiling hot. Stir over the fire for
a minute, take from the fire, add the vanilla, and, when cold, add the
cream, and freeze.

This will serve eight persons.

VANILLA

1 pint of cream
1 pint of milk
1/2 pound of sugar
3 eggs
1/4 vanilla bean or a teaspoonful of good extract

Put the milk over the fire in a double boiler, and add the vanilla bean,
split. Beat the yolks of the eggs and the sugar until light, add the whites
beaten to a stiff froth, and stir into them the hot milk. Return the
mixture to the double boiler and cook until it begins to thicken, or will
coat a knife blade dipped into it. Take from the fire, strain through a
colander, and, when cold, add the cream, and freeze. Repack and stand to
ripen for three hours or longer.

This will serve eight persons.

WALNUT

1 pint of cream
1 pint of milk
2 eggs
1/2 pint of chopped black walnuts
1 teaspoonful of vanilla
1 teaspoonful of caramel

Beat the yolks of the eggs and the sugar until light; add the well-beaten
whites, and then the milk, scalding hot. Stir over the fire in a double
boiler until the mixture begins to thicken; take from the fire and add the
vanilla and caramel. When cold, add the walnuts and cream, and freeze.

This will serve eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

STRAWBERRY ICE CREAM

Make precisely the same as raspberry ice cream, substituting one quart of
strawberries for the raspberries.

PISTACHIO ICE CREAM

1 quart of cream
1/2 pound of sugar
1/2 pound of shelled pistachio nuts
1 teaspoonful of almond extract
10 drops of green coloring

Blanch and pound or grate the nuts. Put half the cream and all the sugar in
a double boiler; stir until the sugar is dissolved and stand aside to cool;
when cold, add the nuts, the flavoring and the remaining cream, mix, add
the coloring, and turn into the freezer to freeze.

If green coloring matter is not at hand, a little spinach or parsley may be
chopped and rubbed with a small quantity of alcohol.

This quantity will serve six persons,

VANILLA ICE CREAM

1 quart of cream
1/2 pound of sugar
1 vanilla bean or two teaspoonfuls of vanilla extract

Put the sugar and half the cream in a double boiler over the fire. Split
the vanilla bean, scrape out the seeds and add them to the hot cream, and
add the bean broken into pieces. Stir until the sugar is dissolved, and
strain through a colander. When this is cold, add the remaining cream and
freeze. This should be repacked and given two hours to ripen. Four would be
better.

This will serve six persons.

WALNUT ICE CREAM

1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla
1 teaspoonful of caramel
1/2 pint of black walnut meats

Put the sugar and half the cream over the fire in a double boiler; when the
sugar is dissolved, stand it aside to cool. When cold, add the remaining
cream, the walnuts, chopped, and the flavoring, and freeze.

This will serve six persons.

NEAPOLITAN CREAMS

In this group we have a set of frozen desserts called by many "ice creams,"
but which are really frozen custards, flavored. In localities where cream
is not accessible, the Neapolitan Creams are far better than milk thickened
with cornstarch or gelatin.

CHOCOLATE

1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
2 ounces of chocolate
1 small piece of stick cinnamon
1 teaspoonful of vanilla

Put the milk and cinnamon over the fire in a double boiler. Beat the yolks
of the eggs and sugar until very light, add the well-beaten whites, and
stir this into the hot milk. As soon as the mixture begins to thicken, take
it from the fire, add the grated chocolate, and, when cold, add the cream
and the vanilla. Freeze and pack as directed on page 7.

This is sufficient to serve ten persons.

CARAMEL

1 pint of cream
1 pint of milk
1/2 pound of sugar
4 eggs
3 tablespoonfuls of caramel
1 teaspoonful of vanilla

Beat the yolks of the eggs until creamy and add the sugar; beat until
light, and then add the well-beaten whites of the eggs. Put the milk over
the fire in a double boiler; when hot, add the eggs, and stir and cook
until the mixture begins to thicken. Take from the fire, strain through a
fine sieve, add the vanilla and caramel, and, when cold, add the cream, and
freeze.

This will serve ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

GINGER ICE CREAM

1 quart of cream
1/4 pound of preserved ginger
1/2 pound of sugar
1 tablespoonful of lemon juice

Put the ginger through an ordinary meat chopper. Heat the sugar, ginger and
half the cream in a double boiler; when the sugar is dissolved, take it
from the fire, and, when cold, add the lemon juice and remaining cream, and
freeze.

MARASCHINO ICE CREAM

1 quart of cream
1/2 pound of sugar
1 orange
2 wineglassfuls of maraschino
2 drops of Angostura Bitters, or
1/2 teaspoonful of extract of wild cherry

Put the sugar and half the cream in a double boiler, and stir until the
sugar is dissolved. When cold, add the remaining cream, the juice of the
orange, the bitters or wild cherry, and the maraschino, and freeze.

Serve in parfait glasses to six persons.

LEMON ICE CREAM

1 quart of cream
9 ounces of powdered sugar
4 tablespoonfuls of lemon juice
Juice of one orange
Grated yellow rind of 3 lemons

Mix the sugar, the grated rind and juice of the lemons, and the orange
juice together. Put half the cream in a double boiler over the fire; when
scalding hot, stand it aside until perfectly cold; add the remaining half
of the cream and freeze it rather hard. Remove the crank and the lid, add
the sugar mixture, replace the lid and crank, and turn rapidly for five
minutes; repack to ripen.

This will serve six people.

ORANGE ICE CREAM

1 quart of cream
10 ounces of sugar
Juice of 6 large oranges
Grated rind of one orange

Put the sugar, grated yellow rind of the orange and half the cream in a
double boiler over the fire; when the sugar is dissolved, take from the
fire, and, when _very cold_, add the remaining cream, and freeze. When
frozen rather hard, add the orange juice, refreeze, and pack to ripen.

PINEAPPLE ICE CREAM

1 quart of cream
12 ounces of sugar
1 large ripe pineapple or
1 pint can of grated pineapple
Juice of one lemon

Put half the cream and half the sugar in a double boiler over the fire;
when the sugar is dissolved, stand it aside until cold. Pare and grate the
pineapple, add the remaining half of the sugar and stand it aside. When the
cream is cold, add the remaining cream, and partly freeze. Then add the
lemon juice to the pineapple and add it to the frozen cream; turn the
freezer five minutes longer, and repack.

This will serve eight or ten persons.

GREEN GAGE ICE CREAM

1 quart of cream
4 ounces of sugar
1 pint of preserved green gages, free from syrup

Press the green gages through a sieve. Add the sugar to half the cream,
stir it in a double boiler until the sugar is dissolved; when cold, add the
remaining cream. When this is partly frozen, stir in the green gage pulp,
and finish the freezing as directed on page 7.

If the green gages are colorless, add three or four drops of apple green
coloring to the cream before freezing.

RASPBERRY ICE CREAM

1 quart of cream
1 quart of raspberries
12 ounces of sugar
Juice of one lemon

Mash the raspberries; add half the sugar and the lemon juice. Put the
remaining sugar and half the cream in a double boiler; stir until the sugar
is dissolved, and stand aside to cool; when cold, add the remaining cream,
turn the mixture into the freezer, and stir until partly frozen. Remove the
lid and add the mashed raspberries, and stir again for five or ten minutes
until the mixture is sufficiently hard to repack.

This will serve eight or ten persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

CARAMEL ICE CREAM, No. 1

1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla

Put four tablespoonfuls of the sugar in an iron frying pan over a strong
fire, shake until the sugar melts, turns brown, smokes and burns; add
quickly a half cupful of water; let it boil a minute, take from the fire,
and put it, with all the sugar and half the cream, in a double boiler over
the fire. Stir until the sugar is dissolved, take from the fire, and, when
cold, add the remaining cream and vanilla, and freeze.

This quantity will serve six persons.

CARAMEL ICE CREAM, No. 2

1 quart of cream
1 pint of milk
1/2 cupful of brown sugar
1/2 pound of granulated sugar
2 teaspoonfuls of vanilla

Put the brown sugar in a frying pan over the fire, shake it until it melts,
burns and smokes. Take it from the fire and add two tablespoonfuls of
water; heat until the sugar is again melted, put it in a double boiler with
the milk and all the sugar, stir until the sugar is dissolved, and stand
aside to cool. When cold, add half the cream and the vanilla, and freeze.
When frozen sufficiently stiff to remove the dasher, stir in the remaining
pint of cream whipped to a stiff froth, repack and stand aside for three
hours.

This quantity will serve ten persons.

BISQUE ICE CREAM

1 quart of cream
1/4 pound of almond macaroons
4 kisses
1/2 pound of sugar
1 slice of stale sponge cake or
2 stale lady fingers
1 teaspoonful of caramel
1 teaspoonful of vanilla
If you use it, 4 tablespoonfuls of sherry

Pound the macaroons, kisses, lady fingers or sponge cake, and put them
through a colander. Put half the cream and all the sugar over the fire in
a double boiler; when the sugar is dissolved, stand the mixture aside to
cool; when cold, add the remaining cream, the caramel, sherry and vanilla.
Turn the mixture into the freezer, and, when frozen, add the pounded cakes;
stir the mixture until it is perfectly smooth and well mixed, and repack.
Bisque ice cream is better for a three hour stand.

This quantity will serve six persons.

CHOCOLATE ICE CREAM

1 quart of cream
1 pint of milk
1/2 pound of sugar
4 ounces of chocolate
1 teaspoonful of vanilla or 1/4 of a vanilla bean
1/4 of a teaspoonful of cinnamon

Grate the chocolate, put it in a double boiler with the milk; stir until
hot, and add the sugar, vanilla, cinnamon and one pint of the cream. When
cold, freeze; when frozen, remove the dasher and stir in the remaining pint
of the cream whipped to a stiff froth.

This will serve ten persons.

COFFEE ICE CREAM

1 quart of cream
1/2 pound of pulverized sugar
4 ounces of so-called Mocha coffee

Grind the Mocha rather coarse, put it in the double boiler with one half
the cream, and steep over the fire for at least ten minutes. Strain through
a fine muslin or flannel bag, pressing it hard to get out all the strength
of the coffee. Add the sugar and stir until dissolved; when cold, add the
remaining pint of cream and freeze.

This will serve six persons.

CURAÇAO ICE CREAM

1 quart of cream
1 wineglassful of curaçao
1/2 pound of sugar
2 tablespoonfuls of orange blossoms water
Juice of two oranges

Put the sugar and half the cream over the fire in a double boiler. When the
sugar is dissolved, take it from the fire, and, when cold, add the curaçao,
orange juice and orange blossoms water; add the remaining cream, and
freeze.

This will serve six persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

FOREWORD

CONTAINING GENERAL DIRECTIONS FOR ALL RECIPES

In this book, Philadelphia Ice Creams, comprising the first group, are
very palatable, but expensive. In many parts of the country it is quite
difficult to get good cream. For that reason, I have given a group of
creams, using part milk and part cream, but it must be remembered that
it takes smart "juggling" to make ice cream from milk. By far better use
condensed milk, with enough water or milk to rinse out the cans.

Ordinary fruit creams may be made with condensed milk at a cost of about
fifteen cents a quart, which, of course, is cheaper than ordinary milk and
cream.

In places where neither cream nor condensed milk can be purchased, a fair
ice cream is made by adding two tablespoonfuls of olive oil to each quart
of milk. The cream for Philadelphia Ice Cream should be rather rich, but
not double cream.

If pure raw cream is stirred rapidly, it swells and becomes frothy, like
the beaten whites of eggs, and is "whipped cream." To prevent this in
making Philadelphia Ice Cream, one-half the cream is scalded, and when it
is _very_ cold, the remaining half of raw cream is added. This gives the
smooth, light and rich consistency which makes these creams so different
from others.

USE OF FRUITS

Use fresh fruits in the summer and the best canned unsweetened fruits in
the winter. If sweetened fruits must be used, cut down the given quantity
of sugar. Where acid fruits are used, they should be added to the cream
after it is partly frozen.

TIME FOR FREEZING

The time for freezing varies according to the quality of cream or milk or
water; water ices require a longer time than ice creams. It is not well to
freeze the mixtures too rapidly; they are apt to be coarse, not smooth, and
if they are churned before the mixture is icy cold they will be greasy or
"buttery."

The average time for freezing two quarts of cream should be ten minutes; it
takes but a minute or two longer for larger quantities.

DIRECTIONS FOR FREEZING

Pound the ice in a large bag with a mallet, or use an ordinary ice shaver.
The finer the ice, the less time it takes to freeze the cream. A four quart
freezer will require ten pounds of ice, and a quart and a pint of coarse
rock salt. You may pack the freezer with a layer of ice three inches thick,
then a layer of salt one inch thick, or mix the ice and salt in the tub and
shovel it around the freezer. Before beginning to pack the freezer, turn
the crank to see that all the machinery is in working order. Then open the
can and turn in the mixture that is to be frozen. Turn the crank slowly and
steadily until the mixture begins to freeze, then more rapidly until it is
completely frozen. If the freezer is properly packed, it will take fifteen
minutes to freeze the mixture. Philadelphia Ice Creams are not good if
frozen too quickly.

TO REPACK

After the cream is frozen, wipe off the lid of the can and remove the
crank; take off the lid, being very careful not to allow any salt to fall
into the can. Remove the dasher and scrape it off. Take a large knife or
steel spatula, scrape the cream from the sides of the can, work and pack
it down until it is perfectly smooth. Put the lid back on the can, and put
a cork in the hole from which the dasher was taken. Draw off the water,
repack, and cover the whole with a piece of brown paper; throw over a heavy
bag or a bit of burlap, and stand aside for one or two hours to ripen.

TO MOLD ICE CREAMS, ICES OR PUDDINGS

If you wish to pack ice cream and serve it in forms or shapes, it must be
molded after the freezing. The handiest of all of these molds is either the
brick or the melon mold.

After the cream is frozen rather stiff, prepare a tub or bucket of coarsely
chopped ice, with one-half less salt than you use for freezing. To each ten
pounds of ice allow one quart of rock salt. Sprinkle a little rock salt in
the bottom of your bucket or tub, then put over a layer of cracked ice,
another layer of salt and cracked ice, and on this stand your mold, which
is not filled, but is covered with a lid, and pack it all around, leaving
the top, of course, to pack later on. Take your freezer near this tub.
Remove the lid from the mold, and pack in the cream, smoothing it down
until you have filled it to overflowing. Smooth the top with a spatula or
limber knife, put over a sheet of waxed paper and adjust the lid. Have a
strip of muslin or cheese cloth dipped in hot paraffin or suet and quickly
bind the seam of the lid. This will remove all danger of salt water
entering the pudding. Now cover the mold thoroughly with ice and salt.

Make sure that your packing tub or bucket has a hole below the top of the
mold, so that the salt water will be drained off.

If you are packing in small molds, each mold, as fast as it is closed,
should be wrapped in wax paper and put down into the salt and ice. These
must be filled quickly and packed.

Molds should stand two hours, and may stand longer.

TO REMOVE ICE CREAMS, ICES AND PUDDINGS FROM MOLDS

Ice cream may be molded in the freezer; you will then have a perfectly
round smooth mold, which serves very well for puddings that are to be
garnished, and saves a great deal of trouble and extra expense for salt and
ice.

As cold water is warmer than the ordinary freezing mixture, after you lift
the can or mold, wipe off the salt, hold it for a minute under the cold
water spigot, then quickly wipe the top and bottom and remove the lid.
Loosen the pudding with a limber knife, hold the mold a little slanting,
give it a shake, and nine times out of ten it will come out quickly, having
the perfect shape of the can or mold. If the cream still sticks and refuses
to come out, wipe the mold with a towel wrung from warm water. Hot water
spoils the gloss of puddings, and unless you know exactly how to use it,
the cream is too much melted to garnish.

All frozen puddings, water ices, sherbets and sorbets are frozen and molded
according to these directions.

The quantities given in these recipes are arranged in equal amounts, so
that for a smaller number of persons they can be easily divided.

QUANTITIES FOR SERVING

Each quart of ice cream will serve, in dessert plates, four persons. In
stem ice cream dishes, silver or glass, it will serve six persons. A quart
of ice or sherbet will fill ten small sherbet stem glasses, to serve with
the meat course at dinner. This quantity will serve in lemonade glasses
eight persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

PHILADELPHIA ICE CREAMS

BURNT ALMOND ICE CREAM

1 quart of cream
1/2 pound of sugar
4 ounces of sweet almonds
1 tablespoonful of caramel
1 teaspoonful of vanilla extract
4 tablespoonfuls of sherry

Shell, blanch and roast the almonds until they are a golden brown, then
grate them. Put half the cream and all the sugar over the fire in a double
boiler. Stir until the sugar is dissolved, take it from the fire, add the
caramel and the almonds, and, when cold, add the remaining pint of cream,
the vanilla and the sherry. Freeze as directed on page 7.

This quantity will serve eight persons.

APRICOT ICE CREAM

6 ounces of sugar
1 quart of cream
1 can of apricots or
1 quart of fresh apricots

If fresh apricots are used, take an extra quarter of a pound of sugar. Put
half the cream and all the sugar over the fire in a double boiler and stir
until the sugar is dissolved; take from the fire and, when cold, add the
remaining cream. Turn the mixture into the freezer, and, when frozen fairly
stiff, add the apricots after having been pressed through a colander.
Return the lid, adjust the crank, and turn it slowly for five minutes, then
remove the dasher and repack.

This quantity should serve ten persons.

BANANA ICE CREAM

1 quart of cream
6 large bananas
1/2 pound of sugar
1 teaspoonful of vanilla

Put half the cream and all the sugar over the fire and stir until the
sugar is dissolved; take from the fire, and, when perfectly cold, add the
remaining half of the cream. Freeze the mixture, and add the bananas mashed
or pressed through a colander. Put on the lid, adjust the crank, and turn
until the mixture is frozen rather hard.

This quantity will serve ten persons.

BISCUIT ICE CREAM

6 wine biscuits
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla

Grate and sift the biscuits. Scald half the cream and the sugar; when cold,
add the remaining cream and the vanilla, and freeze. When frozen, remove
the dasher, stir in the powdered biscuits, and repack to ripen.

This quantity will serve six persons.

APPLE ICE CREAM

4 large tart apples
1 quart of cream
1/2 pound of sugar
1 tablespoonful of lemon juice

Put half the cream and all the sugar over the fire and stir until the sugar
is dissolved. When the mixture is perfectly cold, freeze it and add the
lemon juice and the apples, pared and grated. Finish the freezing, and
repack to ripen.

The apples must be pared at the last minute and grated into the cream. If
they are grated on a dish and allowed to remain in the air they will turn
very dark and spoil the color of the cream.

BROWN BREAD ICE CREAM

3 half inch slices of Boston Brown Bread
1 quart of cream
1/2 pound of sugar
1 teaspoonful of vanilla or
1/4 of a vanilla bean or a teaspoonful of vanilla extract

Dry and toast the bread in the oven, grate or pound it, and put it through
an ordinary sieve. Heat half the cream and all the sugar; take from the
fire, add vanilla, and, when cold, add the remaining cream, and freeze.
When frozen, remove the dasher, stir in the brown bread, repack and stand
aside to ripen.

This quantity will serve six persons.

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes

Ice Creams, Water Ices, Frozen Puddings

Together with

Refreshments for all Social Affairs

by Mrs. S. T. Rorer

Author of Mrs. Rorer's New Cook Book, Philadelphia Cook Book, Canning and
Preserving, and other Valuable Works on Cookery

CONTENTS

FOREWORD

PHILADELPHIA ICE CREAMS

NEAPOLITAN ICE CREAMS

ICE CREAMS FROM CONDENSED MILK

FROZEN PUDDINGS AND DESSERTS

WATER ICES AND SHERBETS OR SORBETS

FROZEN FRUITS

FRAPPÉ

PARFAIT

MOUSSE

SAUCES FOR ICE CREAMS

REFRESHMENTS FOR AFFAIRS

Soups
Sweetbreads
Shell Fish Dishes
Poultry and Game Dishes
Cold Dishes
Salads
Sandwiches

SUGGESTIONS FOR CHURCH SUPPERS

Famous Recipes

Gatlinburg Cabins Recipe

World Famous Recipes