Favorite dishes
Carrie V. Shuman








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FAVORITE DISHES.





THE NEW YOC:
PUBLIC LIBRA.
A8TOR, LENOX AND
TOJ3EN FOUNDATIONS;
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Copyrighted, 1893,
By CARRIE V. SHUMAN.
ALL RIGHTS RESERVED.
• •••• •
R. R. Donnelley &° Sons Co.
Printers.


Favorite Dishes is due to the fact that the noble women
who have labored for 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 neces-
sary funds to pay the expenses of a visit to the Exposition.
The compiler is most 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
prompts responses to the statement of the object of this publica-
tion 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.
Lt 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.
to
.00
X
©


PORTRAITS.
Mrs. Potter Palmer.
Mrs. Isabella Beecher Hooker.
Lady Henry Somerset.
Mrs. Francis B. Clarke.
Miss Katharine L. Minor.
Mrs. Richard J. Oglesby.
Mrs. James P. Eagle.
Mrs. Helen M. Barker.
Mrs. S. E. Verdenal.
Mrs. J. Frank Ball.
Mrs. William Reed.
Mrs. Matilda B. Carse.
Mrs. Virginia C. Meredith.
Countess of Aberdeen.
Miss Frances E. Willard.
Mrs. John A. Logan.
Mrs. Russell B. Harrison.
Mrs. Edwin C. Burleigh.
Mrs. Laura E. Howey.
Mrs. Susan G. Cooke.
Mrs. James A. Mulligan.
Mrs. Clara L. McAdow.
Mrs. Ralph Trautmann.
Mrs. Edward L. Bartlett.
[SECOND EDITION.]




ASTES 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, and to steep the leaves at table.
The tea table can be easily equipped now with a boiler
in stiver 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



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.


Q
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 lon-
ger 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.


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."
^



MRS. VIRGINIA C. MEREDITH


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.V3TOH, I.E^OXaMIJ


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 Columbian 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
i3


*4
FAVORITE DISHES
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 tea-
spoonful 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 a 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 pan-
cakes. 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


FOR THE TABLE.
"5
with sweet milk sufficient to roll out on board without stick-
ing; cut with biscuit tin and bake quickly in hot oven.
French Rolls.
From Mrs. Sallie Howard Bush, of Alabama, Alternate Ladv
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 tablespoonful 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.


16 FAVORITE DISHES
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 com-
pressed 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


FOR THE TABLE.
l7
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.


FOR THE TABLE.
l9
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 teacup-
fuls of flour; two teaspoonfuls yeast powder; two table-
spoonfuls 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.


20 FAVORITE DISHES
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 con-
stantly 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



MRS. JAMES P. EAGLE.


V


FOR THE TABLE. 21
sufficient quantity of graham flour to make a stiff batter, put
in mould and let rise till quite light and then bake in mod-
erate 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


22 FAVORITE DISHES
fine sugar and serve immediately, as this recipe is for hot
short cake.
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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 easv 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 made 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.
okAO>
'a^nm*G/9
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


FOR THE TABLE. 23
over each part drawn butter. Replacing the parts, cut then
like cake, serving at once while hot. This is a great favorite
with Southerners.
£0

//i
Ham Toast.
From Mrs. Rosine Ryan, of Texas, Lady Manager-at-Large.
Tour 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 Hoxworth, 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.


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 care-
carefully all the scum and whites of the eggs from the top,
not stirring the soup itself. Pass through a jelly bag, when it

27


28 FAVORITE DISHES
should be very clear. 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 pre-
vent 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


FOR THE TABLE.
29
tablespoonful of browned flour and brown sugar for color-
ing; rub smooth with the same amount of butter; let it bod
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


3°
FAVORITE DISHES
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.

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 tablespoon-
f ul of flour, beaten very thoroughly with- a tablespoon of
butter. Serve very hot.


FOK THE TABLE.
31
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 celerv puree and serve at once,
mixing milk and puree well.
Oyster Soup.
From Mrs. Helen C. Brayton, of South Carolina, Vice Presi.
dent 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 care-
fully stir in a quart of milk, guarding against curdling and
pour over the oysters.


32 FAVORITE DISHES
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 table-
spoonfuls 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



MRS. FRANCIS B. CLARKE.


ASTOl-
1 i LL-i-.-
--!))


FOR THE TABLE.
33
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.

3


34 FAVORITE DISHES
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 File.
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 file. Serve always with rice.
To Prepare File" for Gumbo.—Gather sassafras leaves,
as late as possible in the season, before they turn red. Dry


FOR THE TABLE. 35
them in the shade and open air. When perfectly dry, pound
them, 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 same 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


$6 FAVORITE DISHES
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 Floride 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


FOR THE TABLE. 37
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 cloves 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 thor-
oughly 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.
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.


38 FAVORITE DISHES
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, 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, cay-


FOR THE TABLE.
39
enne 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.

«*j


Soles or Smelts Cooked with Maitre 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
puf on each a piece of Maitre d'Hotel butter; cover with a
buttered paper and cook about ten minutes.
To Make Maitre d"1 Hotel Butter — Work one table-
spoonful of butter to a cream; squeeze in the juice of one-
half a lemon; one-quarter saltspoonful cayenne; one table-
spoonful 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
minute^. Then put in juice of one-half lemon, a table-
spoonful of finely chopped parsley, and just before serving
put in two tablespoonfuls of cream.

4°


FOR THE TABLE.
41
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 Pish 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


42
FAVORITE DISHES
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 tablespoon-
fuls of Worcestershire sauce. Rub these together until very
light. Make into balls, roll in cracker dust and fry in boil-
ing lard.



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 terra-
pin— 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.

43


FOR THE TABLE.
45

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.

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


46
FAVORITE DISHES
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 mix-
ture 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.
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;

Lobster Croquettes.

brown slowly. Sift into above, tablespoonful of flour and



MRS. EDWARD L. BARTLETT.


f i-lWii..N KOL-Kr. , - , JVl


FOR THE TABLE.
47
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, tablespoon-
ful vinegar and a half teaspoon lemon juice; parsley to taste.
Mix thoroughly, and stir into butter and milk. When cook-
ing 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 per-
sons. 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.
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, spoon-
ful 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.


48
FAVORITE DISHES
Deviled Crabs.
From Miss Jennie Torreyson, of Nevada, Alternate Lady
Have one large crab picked from the shell, and shred
fine, and the shell well cleansed. Beat 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 tcp. Serve hot.
From Mrs. George W. Lamar, of Georgia, Alternate Lady
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 pep-
per. Fry a light brown, in boiling butter or lard.
Manager.

Soft Shell Crabs.
Manager.


5°
FAVOR ITE D/SHES
and white sauce ready. Put a layer of oysters on a platter,
then the white sauce over them, and a layer of the crumhs
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 saltspoonf ul 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 table-
spoonful of lemon juice and a little celery salt.
"Little Pigs in Blankets."
From Mrs. Isabella Laning Candee, of Illinois, Alternate Ladv
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,


FOR THE TABLE.
5'
and cook the little pigs until the bacon crisps. Serve imme-
diately 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 quan-
tity 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


52
FA VORITE DISHES.
small squares of toast arranged on a warm platter. Garnish
with sliced lemons.
£24.



Sauce Mousscline.
From Mrs. Wilson Patterson, of Maryland, Alternate Lady
Manager.
/ am always interested, arid do my best to help anything done to help
other women.
1 send yon a recipe which I hope may be of service to yon. 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 a 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. Doolittle, Jr., of Chicago, Lady Manager.
One large tablespoonful butter; two small tablespoon-
fuls flour; two eggs. Put the butter in a tin pan over
boiling water; when melted, stir in flour. When thoroughly
53


54
FAVORITE DISHES.
and smoothly mixed, add enough milk to make it the propel
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 Bradvvell, 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 volks 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.



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 ad-
vantage 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 oiie - 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
a la jardiniere.
55


56 FAVORITE DISHES
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.
A la yardiniere — 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.

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



MRS. MATILDA B. CARSE.


FOR THE TABLE. 57
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 not too hot, the beef requires no basting.
When it is at the proper temperature and the cooking is
going on all right, the meat will keep up a gentle sputter-
ing in the pan. A roast of beef should never be washed
but carefully wiped off with a damp cloth. When meat is
done, take 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.


S-AA^C-^
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 onb/.
When vegetables are scarce, it adds a change to the menu,
which everybody likes, but few know how to make success-
fully, because it is so 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


50 FAVORITE DISHES
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 re-
moved. 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.

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


6o FAVORITE DISHES
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.
duuu. t

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


FOR THE TABLE.
6l
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 ac-
companiment. 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.
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


62 FAVORITE DISHES
it into small jars, cover it one - fourth inch deep with clari-
fied 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 salt
spoonful 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.



MISS KATHARINE L. MINOR.





FOR THE TABLE.
63
Veal Croquettes.
From Miss Katharine L. Minor, of Louisiana, Fourth Vice
Two pounds of veal, boiled until done; remove skin
and bone 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 Hour.
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.
President Board of Lady Managers.

1 *.


64
FAVORITE DISHES
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. Tours, cordially,

Ingredients for one dozen: One-quarter pound mac-
aroni; 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


FOR THE TABLE.
65
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.
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.

Veal Loaf.



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 Prac-
tical 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 ancl
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
>
66


FOR THE TABLE. 67
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 Senora 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 tablespoon ful of butter in a pan and let melt,
add tablespoonful flour and one - half pint of cream; stir until


68 FAVORITE DISHES
it boils, add sweetbreads and five mushrooms chopped fine,
one - half teaspoonf ul 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 sweet-
breads after they are boiled till tender and cut into small
pieces. One pint cream, one tablespoonf ul butter, one table -
spoonful flour. Cream the butter, mixing with the flour till
smooth; stir with the cream, add one tablespoonf ul of Wor-
cestershire 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 boil-
ing water and simmer gently twenty minutes; then throw



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
70



MRS. EDWIN C. BURLEIGH.


^ ri
1


FOR THE TABLE. 71
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.
AstsC^^

~^>
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
Maitre d'Hotel butter over them. Garnish with watercress
and serve.


72
FAVORITE DISHES
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 se 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
azúcar, canela y pasas se les echa en el medio carne con chile
v 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


FOR THE TABLE. 73
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 con-
sistency 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


74
FAVORITE DISHES
practice you can mould them in your hand. Have readv
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 tea-
spoonful 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.
From Senora Teresa Armijo de Symington, of New Mexico.
First prepare your puffs by the following recipe. In-
gredients: Two cupfuls of milk, two of flour, two eggs

Curry of Chicken in Puffs.


76
FAVORITE DISHES
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 cook-


FOR THE TABLE. 77
ing. 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 appetiz-
ing comes from this. Cook gizzard and liver in a saucepan
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.


78 FAVORITE DISHES.
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.



Wild Duck in Maryland.
From Mrs. William Reed, 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
79


8o
FAVORITE DISHES
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 theJlavor 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 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 — triumph-
antly on her part also — "Lor, chile, I'se de only one libing
dis day dat knows nuff to use that same, sure!"



MRS. WILLIAM REED.


FOR THE TABLE.
81
Prairie Chicken.
From Mrs. E. S. Thomson, of Maryland, Lady Manager.
Do not wash prairie chickens. Cover the 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 sautee 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.

tf.^^


84 FAVORITE DISHES
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 uatil 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.

•r^y^^__
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 boiline-
lard.
fC^KS & &
/7^~'.


S6 FAVORITE DISHES
Lima Beans.
From Mrs. Mariam 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.
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.

A & /kc/M^>



COUNTESS OF ABERDEEN, MEMBER OF THE WOMEN'S COMMITTEE OF LONDON
FOR THE WORLD'S COLUMBIAN EXPOSITION.


.'.)


FOR THE TABLE.
87
Baked Tomatoes.
From Mrs. Augusta Truman, of California, Lady Alternate-
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 grated 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 entree.
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 tea-
spoonful 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.
at - Large.


FAVORITE DISHES
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 parslev, pepper, salt and one tablespoonful of


FOR THE TABLE, So,
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 Tooi.e, 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


90 FAVORITE DISHES
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 saute 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.)

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 salted 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


FOR THE TABLE. 91
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 sep-
arate.
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 con-
stantly; set away to cool, when it will be ready for use.



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
92


FOR THE TABLE. 93
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 mix-
ture 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


94 FAVORITE DISHES
fire to be tasted at its best. A little chopped parsley may be
added as a flavoring, but it need not be chopped so finely as
the ham.
. — ... ^^z.

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 but-
tered round jelly tins, and when browned, turn half over
and send to the table hot.

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.
y



MRS. RALPH TRAUTMANN.


FOR THE TABLE. 95
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 care-
fully 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


96
FAVORITE DISHES.
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.
$^^.%E^
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.


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;

7
97


98 FAVORITE DISHES
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 table-
spoonful 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.


FOR THE TABLE. 99
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 fol-
lowing 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.
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 Jine; one - third the
4034W*


IOO FAVORITE DISHES
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 saltspoonf ul of salt,
one of black pepper, a teaspoonful of onion juice or grated
onion, three tablespoonf ills of olive oil and one of vineg'ar;
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 super-
fluous 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



MRS. LAURA E. HOWEY.


... L__J


FOR THE TABLE. ioi
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.
k.to.
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.
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 mayon-
naise 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


102
FAVORITE DISHES
tablespoonful of mayonnaise on each tomato and serve im-
mediately. si

Tomato Salad.
(FOR USE WHEN FRESH TOMATOES ARE NOT IN THE MARKET.)
From Miss Mary Crease Sears, of Massachusetts, Alternate
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 thor-
oughly 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.
From Mrs. Theresa J. Cochran, of Vermont, Alternate Lady
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.
Lady Manager.

Cabbage Salad.
Manager.


FOR THE TABLE. 103
Pish 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
jaepper to taste. Serve as salad, with young lettuce leaves,
and garnish with hard-boiled eggs, sliced. This is a de-
lightful 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 table-
spoonfuls of sugar, one teaspoonful of salt. To the beaten
whites of the eggs add one cup of cream; beat this thor-
oughly together, potir 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.



To tell you the truth, I never knew anything about cooking or had a
particle oj 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,
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


104



MISS FRANCES E. WILLARD.


'''. ". V


FOR THE TABLE.
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. Hovvey, 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 the}- may
not get soggv with the grease while cooling off.


io6
FAVORITE DISHES
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.
s£~4L£

Calfas.
A CREOLE CAKE EATEN HOT WITH COFFEE.
From Mrs. Belle H. Perkins, of Louisiana,
Board, Lady Manager.
President of State
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.

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


FOR THE TABLE.
107
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.
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.

Clam Fritters.


ioS
FAVORITE DISHES
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 salt-
spoonfuls 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 immedi-
ately. 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.


FOR THE TABLE.
109
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 Mtts. 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 consist-
ency. 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 care-


112 FAVORITE DISHES
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, then 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 West 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 durinsj





-.-J .
• \ '-/ : )
i


FOR THE TABLE. 113
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
8


114 FAVORITE DISHES
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


FOR THE TABLE. 115
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 table-
spoonful ground cloves; one tablespoonful ground allspice;
one tablespoonful ground cinnamon. Stone the grapes and
raisins; simmer one hour.
Orange Je!ly.
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


n6 FAVORITE DISHES
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.
From 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


FOR THE TABLE.
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.



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 beauti-
fully 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 parino--
sprinkle with salt; place in a colander to drain for two or
three hours. One dozen onions prepared in the same way
118


120 FAVORITE DISHES
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 pom-
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, Ladv 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 horse-
radish. After it begins to boil add cold cucumbers, well
soaked, and boil until tender enough to pierce with a fork.





'..,!:.
''W^'..^D;
UIJ^,


FOR THE TABLE. 121
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 be-
tween one and two hours.
Gooseberry Catsup.
From Mrs. Amey M. Starkweather, of Rhode Island, Super-
intendent 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


1J
FAVORITE DISHES
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 I.ady
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 sea-
soning as follows: Mace, ginger, cinnamon, white mus-
tard 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


FOR THE TABLE. 123
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 tea-
spoonful 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.


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


FOR THE TABLE. 125
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 mus-
tard; one and one-half ounces celery seed; one tablespoon-
ful 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 toma-
toes 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.


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.
From Mrs. Margaret M. Ratcliffe, of Arkansas, Alternate
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.

Cheese Sticks.
Lady Manager.

126


Lemon Pie.
From Mrs. L. M. X. 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
127


[28
FAVORITE DISHES
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
be made of ordinary pie pastry and baked before being filled
with the mixture.



LADY HENRY SOMERSET, MEMBER OF THE BRITISH WOMEN'S COMMITTEE
FOR THE WORLD-S COLUMBIAN EXPOSITION.


130 FAVORITE DISHES
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.
Uiitlu-
t

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,


FOR THE TABLE. 131
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 mix-
ture into the baked crust. Beat the whites of the two
eggs, and to them add half a cup of sugar, and use as
meringue.

^^^U

Apple Pie.
From Mrs. Alice Vineyard Brown, of North Dakota, Alternate
Ladj Manager.
Sift into a chopping bowl three small cups 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 pref-
erable— which has been mixed thoroughly with one table-
spoon of sugar and one small teaspoon of corn starch. Now
break an egg into a bowl, beat well and add four table-
spoons 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.


132 FAVORITE DISHES
Pie Crust.
From Mrs. Annie L. Y. Orff, of Missouri, Alternate Lady
Manager.
One cup laid; one-half cup cold water; a pinch of salt,
and flour enough to roll. This will make exactly two pies.
Gum tl/.

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 table-
spoonfuls 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.


FOR THE TABLE.
133
Mince Meat.
From Mrs. Laura P. 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 cin-
namon, 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 teacupf ul of brandy if desired.


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 Christinas
on my table and pronounced delicious. Dyspeptics need not /ear 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.
'34


FOR THE TABLE. 135
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 thor-
oughly 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.
*4



MRS. CLARA L. McADOW.



,1. . - - :1


140
FAVORITE DISHES
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 table-
spoonful 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.


142
FAVORITE DISHES
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 wTith a greased
paper in bottom so pudding can be turned out without break-
ing. Serve cold with whipped cream.


FOR THE TABLE. 143
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.


i44
FAVORITE DISHES
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.
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.
Delicious Pudding.
From Mrs. Elizabeth C. Langworthy, of Nebraska, Lady
Manager.
To two cups of boiling milk add four tablespoons of
flour 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.
Danish Pudding.


146
FAVORITE DISHES
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 cur-
rants, 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.

-0


FOR THE TABLE. 147
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 corn-
starch with a little water; add boiling water, stirring con-


148 FAVORITE DISHES
stantly 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 pud-
ding; brown slightly. May be served warm, but is delicious
if set on ice until thoroughly cold.
"?*w JT. i. (2^r

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 tea-
spoonfuls baking powder, a pinch of salt. Grease cups and
put in the bottom of the cups a little fruit, such as dried cur-
rants, 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.
^Tt£^


FOR THE TABLE. 149
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.
Gum ti/'


FOR THE TABLE.
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. --



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 feel 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 sepa-
rately 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 vvith 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.
152



MRS. ISABELLA BEECIIER HOOKER.


1
7>> *
i - )


FOR THE TABLE.
*53
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
From Mrs. Marie J. Gaston, of South Dakota, Alternate L*ady
Four eggs; two cups of sifted flour; two cups of gran-
ulated sugar; one cup of boiling water; two level teaspoon-
fuls 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
taste.

Sponge Cake.
Manager.


FOR THE TABLE.
155
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
nutmeg; then put into pans for baking, letting it remain out
of oven until very light again. This makes three loaves.
Bake about one hour.
From Mrs. Martha A. Griggs, of Washington, Alternate Lady
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.

French Loaf Cake.
Manager.


156 FAVORITE DISHES
Grandmother's Bread Cake.
From Mrs. Mary C. Bell, of Florida, Lady Manager.
Three cups sugar, one cup butter, three eggs, one bowl-
ful 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. {Catherine 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 moderate^ 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 •


FOR THE TABLE.
'57
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 cinna-
mon, 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


FOR THE TABLE. 159
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 teaspoon-
ful of vanilla extract; take one even cup of flour and one tea-
spoonful 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 tea-
spoonful of vanilla.


FOR THE TABLE.
161
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.
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

ii


FAVORITE DISHES
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 teaspoon-
ful 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


FOR THE TABLE. 163
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 Pilling—Two cups of brown sugar; one cup
of cream or milk; three tablespoonfuls butter; one teaspoon-
ful 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. Franc 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 choc-
olate; 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.


FOR THE TABLE,
eggs; four and one-half cups flour; one tablespoonful mixed
spices; two pounds dates, seeded 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.
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.
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


FAVORITE DISHES
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. Phcebe M. Hartpence, of Ohio, Chairman Commis-
sioners on Woman's Work, Lady Manager.
Four cups brown sugar; two cups butter; twelve eggs;
one lemon, grated; two nutmegs, grated; one - half table-
spoonful cloves; one tablespoonful cinnamon; one table-
spoonful 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 com-
mencing 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.


!6S FAVORITE DISHES
pounds currants, four pounds washed; six pounds almonds,
two pounds blanched.
/?Z^y* /Zoa*L*> J*
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 pow-
der, one cup of milk. Rub the butter and sugar together
until they form a cream, stir the baking powder through the


2 Li BRA;;
'« ;0X. AND


FOR THE TABLE. 171
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; one pint nut meats; two tea-
spoons 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 tea-
spoon baking powder; one and one-half pound English
walnuts, chopped fine and floured. Bake slowly in mod-
erate oven.
cr&Zd

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


I 72
FAVORITE DISHES
egfjs» *wo teaspoonfuls baking powder. Beat togethei
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 Jill 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 teaspoon-
ful 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



MRS. RUSSELL B. HARRISON.





FOR THE TABLE.
173
frosting between and on top. This tastes like Charlotte
Russe.
From Mrs. Lana A. Bates, of Nebraska, Alternate Lady
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.
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.

Almond Icing.
Manager.

Soft Gingerbread.


i74
FAVORITE DISHES
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 teaspoonf ul soda, season with ginger
or cinnamon, put flour in until stiff enough to roll out thin
and cut into small cakes.
From Mrs. Sam. S. Fifield, of Wisconsin, Alternate Lady
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, tvvo small eggs, one-half teaspoon of
soda, teaspoonf ul 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

Gingerbread.
Manager.


cookie;
Hermits or Fruit Cookies.
From Mrs. Susan G. Cooke, of Tennessee, Secretary of the
Board of Lady Managers.
/ 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 tea-
spoon 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.



MRS. SUSAN G COOKE


FOR THE TABLE. 177
"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 Karjsas, 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 teaspoon-
ful 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 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 gingeiv
Well beaten. Mix very soft. Roll thick. Bake in a quick
oven.


FAVORITE DISHES
Ginger Snaps.
From Mrs. Sam. S. Fifield, of Wisconsin, Alternate
Lad) 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 Marvland, 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 Eloisf. L. Roman, of Maryland, Alternate
Ladv Manager.
To three-quarters of a pound of butter, well
creamed, add one pound of sugar and three eggs,


FOR THE TABLE.
'79
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.



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 foul
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 Souffle.
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
180


FOR THE TABLE.
181
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
soufflee tin; steam one hour over water that just simmers, not
boiling. Serve with this sauce: Reduce one glass pine-
apple syrup about one-half; add one ounce cube sugar and
one glass sherry; color with cochineal and oour around the
pudding.

Peach Sponge.
From Mrs. Joseph C. Straughan, of Idaho, Lady Manager.
One pint of canned peaches, one - half package of gela-
tine, 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.


i8z
FAVORITE DISHES
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 Mousse'.
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 Souffle.
From Mrs. Alice Houghton, of Washington, Lady Manager.
One pint milk, two tablespoons carn starch, one cup
sugar, one square grated chocolate, three eggs (yolks).


I PUfcLiC LIBRARY!
| A-T10K, LEKOX ANH
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.">M3:


FOR THE TABLE.
'83
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 boil-
ing water, stir into the milk and 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 one-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


FAVORITE DISHES
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 sweet-
ened chocolate, and stir them into the custard before strain-
ing.
Gelatine Cream.
From Miss Mary Elliott McCandless, of Pennsylvania, I.ady
Manager.
To a pint of cream add half a cupful of powdered sugar
and a teaspoonful vanilla extract; whip it to a stiff froth; dis-
solve 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.


FOR THE TABLE. I£>7
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, con-
tinuing 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 dis-
solve by holding over the fire and stirring carefully; when
tepid pour into the cream. Let the mixture congeal par-
tially 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.


188 FAVORITE DISHES
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. Straw-
berries, one quart; sugar, eight ounces; gelatine, two ounces;
new milk, one pint; sugar, four ounces; cream, one and one-
fourth pint; juice one lemon.
kr <&. ^^,
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 boil-
ing water (at the end of hour); stir until gelatine is thor-
oughly dissolved; add two - thirds of the sugar and lemon
juice; beat the whites of eggs to a stiff froth. When the


FOR THE TABLE. 189
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.

Wine or Gelatine Jelly.
From Mrs. Carrington Mason, of Tennessee, Alternate Lady
Manager.
To a box of Cox or Nelson's gelatine, put a piat 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 strain
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


190
FAVOHITE DISHES
three lemons and two oranges, strain. Moisten a plain mould
with cold water, put in the hottom 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 per-
fectly 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 care-
fully 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 Senora 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


FOR THE TABLE.
I91
no le quede nada cal y se muele en el metate muy remolido.
Después se bate la masa en un cajete bien batida y sepulsa en
una poca 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 asncar y se les pone adatro una poca
de canela molida y pasas y se enbuelven en ojas de mais, y
se amarran y ya están listos para ser cosidos con vapor.
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 slowlv into the boiling milk, stirring brisklv
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 Rickards, 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 gela-

A Cheap Dessert.
/


FOR THE TABLE. 193
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 set 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.
13



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
195


FOR THE TABLE.
197
yolks, a cup of milk, and a tablespoonful of gelatine, which
has been soaked for two hours in four tablespoonfuls of cold
watei*. 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 and 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.



Chocolate Caramels.
From Mrs. Carrington Mason, of Tennessee, Alternate Lady-
Manager.
One pound white sugar; one - quarter pound choco-
late; four tablespoonfuls of molasses; one cup of sweet
milk, and a piece of butter the size of a walnut. Boil until
it will harder, in water. Flavor with vanilla and pour on a
buttered slab.

Fudges.
From Mrs. J. Montgomery Smith, of Wisconsin, Alternate Ladv
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.
198


FOR THE TABLE.
199
Cream Candy.
From Mrs. Mary Payton, of Oregon, Lady Manager.
Stir into the white of one egg and one tahlespoonful 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 be used in the same way as the nuts.


FOR THE TABLE. 201
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 gela-
tine 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 powderd 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.

Abricot 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


202
FAVORITE DISHES
with half a pound of powdered sugar, mashing them thor-
oughly. 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 thor-
oughly, 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 tahlespoonfuls
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;


FOR THE TABLE.
203
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 Frappee.
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.


FOR THE TABLE.
205
quantity will make thirtv or forty glasses or fill a four-quart
glass bowl. 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 mix-
ing 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 ever}'
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 moderatelv
with salt and throw it into the cold water; there let it remain


206
FAVORITE DISHES
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.


20S
FAVORITE DISHES
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 a la Newbnrg.
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.



MRS. JAMES A. MULLIGAN.


for:
-tWOi AN'J


FOR THE TABLE. 209
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 min-
utes and then add half a teacupful of stock or broth, half tea-
cupful 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.
Fresh Mushrooms a la Creme.
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.
'4


2IO
FAVORITE DISHES
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,


212
CONTENTS.
PAGE
Julienne Soup,
- Mrs. Susan R. Ashley,
29
Noodle Soup,
Mrs. Frona Eunice Wait,
29
Corn Soup, -
- Mrs. M. D. Thatcher, -
30
Celery Soup, -
Mrs. Alice B. Castleman,
31
Oyster Soup, -
- Mrs. Helen C. Brayton,
31
Bisque of Crab or Crawfish,
Mrs. Belle H. Perkins, -
32
Potato Puree,
- Mrs. James R. Deane, -
32
Asparagus Soup,
Mrs. Laura P. Coleman, -
33
Tomato Soup,
- Mrs. Ida M. Ball,
33
Tomato Soup, -
Mrs. E. J. P. Howes, -
34
Gumbo File\ -
- Mrs. Anna M. Fosdick, -
34
Gumbo Soup, - - -
Mrs. Virginia T. Smith, -
35
Chicken Gumbo with Oysters
, Mrs. Alice B. Castleman,
35
Okra Soup,
Miss Floride Cuningham,
36
Black Bean Soup, -
- Mrs. M. D. Foley, - - - -
36
Bean Soup,
Mrs. Anne B. Patrick,
37
Soup Regency,
- Mrs. Isabella Beecher Hooker,
37
Pea Soup, -
Mrs. Whiting S. Clark,
38
Clam Chowder,
- Mrs. Charles H. Olmstead,
38
Clam Chowder, -
Miss Lida M. Russell,
39
Fish.
Soles or Smelts Cooked with
Maitre D'Hotel Sauce,
Baked Shad,
Cubion, - - - -
Cod Fish Balls, -
Salmon Croquettes,
Maryland Terrapins,
Terrapin White Stew,
White Stew of Terrapin,
Terrapin Croquettes, -
Deviled Lobster,
Lobster Croquettes,
Deviled Crabs,
Deviled Crabs, -
Deviled Crabs,
Mrs. James R. Deane, -
- 40
Mrs. Mary R. Kinder,
41
Mrs. Anna M. Fosdick, -
- 41
Mrs. A. M. Palmer, -
41
Mrs. George W. Lamar,
- 42
Shell Fish.
Mrs. William Reed,
- 43
Mrs. James R. Deane,
44
Mrs. George W. Lamar,
44
Mrs. W. W. Kimball,
45
Mrs. Joseph C. Straughan, -
- 45
Mrs. Louise L. Barton,
46
Mrs. Cora L. Bartlett,
- 46
Mrs. Anna E. M. Farnum,
47
Miss Jennie Torreyson,
- 48
^


CONTENTS.
PAGE
Soft Shell Crabs,
Mrs. George W. Lamar, -
48
Frog Legs,
- Mrs. Ella Ray Miller,
49
Panne'e Oysters,
Mrs. Alice B. Castleman,
49
Creamed Oysters, -
- Mrs. Mira B. F. Ladd, -
49
"Little Pigs in Blankets," -
Mrs. Isabella Laning Candee,
50
Escalloped Oysters,
- Miss Meta Telfair McLaws,
51
Creamed Shrimps,
Mrs. M. D. Foley,
Sauces.
51
Sauce Mousseline, -
• Mrs. Wilson Patterson,
53
Tartar Sauce, -
Mrs. Myra Bradwell,
53
Boiled Egg Sauce, -
- Mrs. James R. Doolittle, Jr.,
neats.
54
Filet of Beef, -
- Mrs. Governor Oglesby,
55
Roast Beef, -
Mrs. Matilda B. Carse, -
56
Yorkshire Pudding,
- Mrs. Harriet A. Lucas,
57
Roulards, - - - -
Mrs. Ralph Trautmann, -
58
Beef Loaf, -
- Mrs. Carrington Mason,
59
Hash. ....
Mrs. Annie L. Y. Orff,
59
Mutton Chops,
- Miss Mary B. Hancock,
60
Roast Lamb, ...
Mrs. Robt. B. Mitchell, -
60
Lamb Chops,...
- Mrs. Hester A. Hanback, -
61
Potted Tongue, - - -
Mrs. Frank H. Daniell, -
61
Veal Croquettes,
- Mrs. Isabella Beecher Hooker, -
62
Veal Croquettes,
Miss Katharine L. Minor,
63
Veal Pot Pie, -
- Miss Susan W. Ball,
63
Casselettes de Veau, -
Mrs. James R. Deane,
64
Veal Fricassee,
- Mrs. T. J. Butler, -
64
Veal Loaf,
Mrs. Whiting S. Clark, -
Sweetbreads.
65
Sweet-Bread Croquettes,
- Mrs. Schuyler Colfax,
66
Sweetbreads and Oysters, -
Senora Teresa A. de Symington,
67
Sweetbreads and Mushrooms,
Mrs. P. B. Winston,
67
Sweetbreads en Coquille, -
Miss Jennie Torreyson, -
68
Sweetbread Patties,
- Miss Wilhelmine Reitz,
Poultry.
68
Boiled Chicken,
- Mrs. Edwin C. Burleigh,
70
Jambolaya, ...
Miss Katharine L. Minor,
70
r


214
CONTENTS.
Chicken Livers, en brochette,
with Bacon, -
Polio con Arroz,
Polio con Tomates,
Tamales de Chile,
Coquilles de Volatile, -
Croquettes, - - - -
Chicken Croquettes, -
Curry of Chicken in Puffs,
Pilauf, -
Fricassee Chicken,
A Good Roast Turkey, '-
Dressing for Turkey,
How to Cook Chestnuts,
Wild Duck in Maryland,
Snipe and Woodcock Broiled
on Toast, -
Prairie Chicken, -
Mrs. Col. James A. Mulligan, - 71
Senora Don Manuel Chaves, - 72
Miss Josephine Shakspeare, - 72
Mrs. L. C. Gillespie, 73
Mrs. Sarah H. Bixby, - - 74
Senora Teresa A. de Symington, 74
Miss Floride Cunningham, - 75
Mrs. Helen C. Brayton, - - 76
Mrs. Helen A. Peck, - - 76
Mrs. W. H. Felton, ... 78
Miss Eloise L. Roman, - - 78
Game.
Mrs. William Reed,
Mrs.
Mrs.
Rufus S. Frost,
E. S. Thomson, -
79
79
81
Vegetable Oyster, -
Cauliflower with Tartar Sauce
Scalloped Potatoes,
Escalloped Sweet Potatoes,
Potato Puff, -
Potato Croquettes,
Potatoes—Mashed,
Boston Baked Beans,
Lima Beans, -
Baked Tomatoes,
Baked Tomatoes, -
Stewed Tomatoes,
Beets, - - - -
Parsnips—Stewed,
Stuffed Green Peppers, -
Corn Oysters,
Fried Egg Plant, -
Vegetables.
Mrs. Governor Bagley, - - 82
Mrs. Myra Bradwell, - - 82
Mrs. Beriah Wilkins, - - - 83
Mrs. P. B. Winston, - - - 83
Mrs. H. F. Brown, - - - 84
Mrs. Frances P. Burrows, - 84
Mrs. E. J. P. Howes, - - - 85
Mrs. Elizabeth C. Langworthy, 85
Mrs. Mariam D. Cooper, - - 86
Mrs. Governor Rickards, - 86
, Mrs. Augusta Truman, - - 87
Miss Mary H. Krout, - - 87
'Mrs. Governor John M. Stone, - 88
Mr§. M. R. Lee, - 88
- Mrs. Alice B. Castleman, - - 88
Mrs. John S. Briggs, - - 89
■ Mrs. Lily Rosecrans Toole, - 89


CONTENTS. 215
PAGE
Macaroni—Good,
Mrs. Sam S. Fifield, -
90
Rice as a Vegetable,
Mrs. Charles H. Olmstead,
- 90
Cranberries,
Mrs. Lana A. Bates, -
9«
Eggs.
Plain Omelet with Eight Eggs,
Mrs. L. Brace Shattuck,
- 92
Green Corn Omelet, -
Mrs. Frances P. Burrows,
92
Omelet with Ham, -
Mrs. Naomi T. Compton,
- 93
Omelet—Plain, -
Miss Mary E. Busselle, -
94
Stuffed Eggs,
Mrs. Ralph Trautmann,
- 94
Deviled Eggs for Luncheon or
Picnics, -
Mrs. Isabella Laning Candee,
- 95
Escalloped Eggs,
Mrs. Helen A. Peck,
95
How to Take Egg,
Mrs. Naomi T. Compton,
- 96
Salad.
Lobster Salad,
Mrs. Charles Price,
- 97
Chicken Salad, -
Mrs. A. M. Palmer, -
97
Southern Chicken Salad,
Mrs. Charles J. McClung, -
- 98
Chicken Salad, -
Mrs. Margaret M. Ratcliffe,
99
Vegetable Salad, -
Mrs. Florence H. Kidder, -
- 99
String Bean Salad,
Mrs. Caroline E. Dennis,
100
Excellent Potato Salad, -
Mrs. Genevieve M. Guthrie,
- 101
Tomato Salad, -
Mrs. Mira B. F. Ladd,
101
Tomato Salad,
Miss Mary Crease Sears,
- 102
Cabbage Salad, -
Mrs. Theresa J. Cochran,
102
Fish Salad, -
Mrs. Mary C. Bell,
- 103
Salad Dressing, -
Miss Loraine Pearce Bucklin,
103
Doughnuts and Fritters.
Famous Doughnuts,
Miss Frances E. Willard, -
- 104
Raised Doughnuts,
Mrs. Ellen M. Chandler,
105
Doughnuts, - - - -
Mrs. Laura E. Howey.
- 105
Doughnuts,
Miss Annie M. Mahan,
106
Callas, - - - - -
Mrs. Belle H. Perkins,
- 106
Apple Fritters, -
Mrs. M. P. Hart,
106
Corn Fritters,
Mrs. E. V. McConnell, -
- 107
Clam Fritters, -
Mrs. Sallie S. Cotten,
107


2l6
CONTENTS,
White Corn Meal Cakes for
Breakfast,
Corn Griddle Cakes or Old
Virginia Slap Jacks,
Fried Mush, -
Superior Waffles,
exican Enchiladas,
Tomato Conserve, -
Orange Marmalade, -
Compote of Apples,
Steamed Peaches,
Quince Preserves, -
Watermelon Preserves,
Blackberry Jam,
Canned Spiced Blackberries,
Spiced Green Grapes,
Orange Jelly,
Currant Jelly,
Crab Apple Jelly,
Mrs. Sarah S. C. Angell,
Miss Lily Irene Jackson, -
Mrs. George Hoxworth,
Mrs. Mary B. P. Black,
Mrs. Franc Luse Albright,
Preserves.
Mrs. Caroline E. Dennis, •-
Mrs. Governor Oglesby, -
Mrs. Hattie E. Sladden,
Mrs. W. Newton Linch, -
Mrs. M. P. Hart, -
Mrs. H. K. Ingram, -
Mrs. Mary S. McNeal, -
Mrs. H. J. Peto,
Mrs. George A. Mumford, -
Mrs. Theresa J. Cochran,
Mrs. M. P. H. Beeson, -
Mrs. Genevieve M. Guthrie,
Pickled Onions,
Oil Pickles,
Mixed Pickles,
Cucumber Pickles,
Green Cucumber Pickle,
Ripe Cucumber Pickle,
Gooseberry Catsup,
Cabbage Pickle,
Picalilly,
Sweet Pickled Peaches,
Chow-Chow Pickles,
Mustard Chow-Chow,
Chow-Chow, -
Cheese Fonda,
Cheese Sticks,
Pickles and Catsup.
- Mrs. Harriet A. Lucas,
Mrs. Ida M. Ball,
- Mrs. Sam. S. Fifield,
Mrs. Parthenia P. Rue, -
- Mrs. Cora Payne Jackson, -
Miss Mary Elliott McCandless,
- Mrs. Amey M. Starkweather,
Mrs. Carrington Mason, -
- Mrs. Ella Ray Miller,
Mrs. Nellie B. Plumer, -
- Mrs. H. K. Ingram,
Mrs. Alice B. Castleman,
- Miss Mary Elliott McCandless,
Cheese.
- Miss Hattie T. Hundley,
Mrs. Margaret M. Ratcliffe, -
108
108
109
109
no
n 1
111
112
112
"3
113
114
114
"5
115
116
116
118
118
119
119
120
121
121
122
122
123
"3
124
125
126
126


CONTENTS.
217
Lemon Pie, -
Ideal Lemon Pie,
Lemon Pie, -
Lemon Pie,
Pumpkin Pie,
Apple Custard Pie,
Cream Pie,
Cream Pie,
Apple Pie,
Pie Crust, - - -
Mince Meat, -
Mince Meat,
Graham Christmas Pudding,
Graham Pudding,
Lady Ross Fig Pudding,
Alexandre Pudding, -
Plum Pudding,
English Plum Pudding,
English Plum Pudding, -
Vegetable Plum Pudding, -
Plum Pudding,
Christmas Plum Pudding, -
Cherry Pudding,
Bread and Butter Pudding,
Delicate Indian Pudding,
Baked Indian Pudding,
Prune Roll,
Prune Pudding, -
Prune Pudding,
Prune Pudding, -
Bread Pudding,
Chocolate Pudding, -
Danish Pudding,
Delicious Pudding,
Suet Pudding,
Suet Pudding, -
Pies.
Mrs. L. M. N. Stevens, - - - 127
Mrs. Ida L. Turner, ... 127
Mrs. Virginia C. Meredith, - - 128
Miss Lucia B. Perea, - - 129
Mrs. Frances C. Hoi.lev, - - 129
Mrs. Annie L. Y. Orff, - - 130
Mrs. M. R. Lee, - - - - 130
Mrs. Louise Campbell, - - 130
Mrs. Alice Vineyard Brown, - 131
Mrs. Annie L. Y. Orff, - - 132
Mrs. Marcia Louise Gould, - - 132
Mrs. Laura P. Coleman, - - 133
Pudding.
Mrs. Rollin A. Edgerton, - - 134
Mrs. George A. Mumford, - 135
Mrs. Wm. P. Lynde, - - - 135
Mrs. M. D. Thatcher, - - 136
Mrs. Florence II. Kidder, - - 136
Mrs. PHOiBE M. Hartpence, - 137
Mrs. S. W. McLaughlin, - - 138
Miss Mary E. Busselle, - • 138
Mrs. Helen C. Brayton, - - 138
Mrs. Alice J. Whalen, - - 139
Mrs. Louise L. Barton, - - 140
Mrs. Nancy Huston Banks, - 140
Mrs. S. W. McLaughlin, - 141
Mrs. Mariam D. Cooper, - - 141
Mrs. Clark Waring, - - - 141
Mrs. Hattie E. Sladden, - 142
Mrs. Mary S. McNeal, - - - 142
Mrs. John R. Wilson, - - 143
Mrs. Kate Canthon McDaniel, • 143
Miss Mary B. Hancock, - - 143
Miss Mary B. Hancock, - - 144
Mrs. Elizabeth C. Langworthy, 144
Mrs. Helen M. Barker, - 145
Mrs. Leander Stone, - - 145


2lS
CONTENTS.
Queen Pudding,
Steam Pudding,
Steam Pudding,
Baked Huckleberry Pudding
Minnie's Lemon Pudding,
Cup Pudding,
Italian Roll, -
Chaperone Pudding, -
Apple Pudding,
Baked Apple Dumpling,
Foam Sauce, -
PAGE
- Mrs. L. C. Gillespie,
- 145
Mrs. John S. Briggs, -
146
- Mrs. Clara L. McAdow,
- 147
g, Mrs. Nellie B. Plumer, -
147
- Mrs. H. J. Peto,
- 147
Mrs. Marie J. Gaston,
148
- Mrs. F. H. Daniell,
- 149
Mrs. Annie L. Y. Orff,
149
- Mrs. Ida L. Turner,
- 150
Mrs. Schuyler Colfax, -
150
- Mrs. Carrington Mason,
- 151
Sponge Cake, - - . -
Sponge Cake,
Sponge Cake,
North Dakota Sponge Cake,
Chaperone Sponge Cake,
New Engl'd Raised Loaf Cake,
French Loaf Cake, -
Grandmother's Bread Cake,
Old Virginia Bread Cake,
Bread Cake, ...
Corn Starch Cake, -
Exposition Orange Cake, -
Orange Cake,
Angel Food,
Angel Cake, - - - -
Sunshine Cake, -
Election Cake, -
Connecticut Election Cake,
Almond Cream Cake,
Velvet Cake,
Caramel Cake,
A Caramel Cake,
Roll Jelly Cake, -
Chocolate Cake,
Georgie's Cake,
Chess Cake,
Cake.
Mrs. Isabella Beecher Hooker, 152
Mrs. Martha A. Griggs, - - 153
Mrs. Marie J. Gaston, - - - 153
Mrs. Alice Vineyard Brown, - 153
Mrs. Annie L. Y. Orff, - - 154
Miss Frances S. Ives, - - 155
Mrs. Martha A. Griggs, - - 155
Mrs. Mary C. Bell, - - - 156
Mrs. Katherine S. G. Paul, - 156
Mrs. Clara L. McAdow, - - 157
Mrs. Clara L. McAdow, - - 157
Mrs. S. E. Verdenal, - - 157
Mrs. Frances Welles Shepard, - 158
Mrs. Mary C. Harrison, - - 159
Mrs. Daniel Hall, - - 159
Mrs. Daniel Hall, - - - 159
Mrs. Helen C. Brayton, - - 160
Mrs. Virginia T. Smith, - - 160
Mrs. Flora Beall Ginty, - - 161
Mrs. Sallie S. Cotten, - - 162
Mrs. James R. Doolittle, Jr., - 162
Mrs. Franc Luse Albright, - 163
Mrs. Flora Beall Ginty, - - 164
Mrs. Ralph Trautmann, - - 164
Mrs. Clark Waring, - - - 164
Mrs. Carrington Mason, - - 165


CONTENTS.
221
PAGE
Kirsch Punch, - - - Carrie V. Shuman, - - - 201
Apricot Sorbet, - - - Mrs. M. D. Owings, - 201
Pineapple Sherbet, - - Mrs. Governor Edwin C. Burleigh, 202
Orange Water Ice, - - Mrs. Theo. F. Armstrong, - 202
Orange Frappee, - - - Miss Annie M. Mahan, - - . 203
Beverages.
Egg Nogg, - - - - Mrs. W. W. Kimball, - - - 204
Our Grandmother's Syllabub, Mrs. Sarah S. C. Angell, - 204
Claret Punch, - - - Mrs. Frona Eunice Wait, - - 205
Beef Tea for Children, - Mrs. Ida M. Ball, - - - 205
Chafing Dish.
Lobster a la Newburg, - - Miss Mary Crease Sears, - - 207
Omelet, - Mrs. Mary S. Lockwood, - - 207
Welsh Rarebit, - - - Mrs. Col. James A. Mulligan, - 208
Shrimp a la Newburg, - Mrs. Harriet T. Upton, - - 208
Chicken with Currie, - - Mrs. I. L. Requa, - - - - 209
Fresh Mushrooms a la Creme, Mrs. Francis B. Clarke, - - 209
Mock Terrapin, - - - Mrs. Margaret Blaine Salisbury, 210