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FAVORITE DISHES
FAVORITE DISHES CARRIE V. SHUMAN The compiler is mast happy to congratulate the Lady Managers and Lady
Alternates of every State and Territory of the United States
including Alaska upon the fact that their prompt responses to the
statement of the object of this publication bring them together in
this place as the exponents of the Art of Cookery at this stage of
its best development in this country and as cheerful assistants of
women who need the encouragement and blessings of their more fortunate
sisters.
It is to be regretted that all of the letters of commendation cannot
be published but as they would alone constitute a fair sized volume
only a few have been inserted.
TEA
Tastes differ as to which of the many kinds of tea is the best and
yet the general use of English Breakfast and Oolong warrants the
recommending of these two teas as standard. The Chinese have taught us
the correct idea of tea drinking; to have it always freshly made with
the water boiling mid to steep the leaves at table.
The tea table can be easily equipped now with a boiler in silver or
brass with alcohol lamp underneath; a tea caddy in china or silver
with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup but it
averages one-half teaspoon of tea leaves.
Heat teapot by pouring in some hot water let it stand a few moments
and empty in a bowl for hot water on the table. Place tea leaves
required in the pot pour in boiling water instantly replace the lid
and let it steep a few minutes. It is then ready to serve. Use a small
amount of sugar and no cream as both cream and sugar detract from the
correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is
convenient at all times but especially upon an occasion when guests
are coming and going. Keep the water on tea table constantly boiling
and the teaball partly filled with tea leaves. A cup of tea can then
be brewed quickly by dropping the ball into the cup pouring boiling
water over it holding it in the cup (slightly moving the teaball
around through the water) until the color is satisfactory to the
drinker's taste. In this way three or four cups of tea can be served
quickly and the flavor of the tea leaves preserved. If agreeable to
the taste a slice of lemon can be added to each cup and a few drops
of arrack to make tea _? la Russe_.
CHOCOLATE
To make good Chocolate is not easy. One's own taste must be the guide
regarding strength. Soften and smooth the chocolate with cold water in
a jar on the range; pour in boiling water then add milk stirring
constantly. Serve as soon as it boils. When each cup is filled with
the chocolate place two tablespoons of whipped cream on top.
COCOA
Cocoa has the same flavor as chocolate but it is richer and more
oily.
When made from the ground it can be prepared at the table but it is
better boiled a short time in water and thinned with hot milk.
Made from the shells it requires a longer boiling. First wet two
ounces of the cocoa shells with a little cold water and pour over them
one quart of boiling water. Boil for one hour and a half; strain and
add one quart of milk also a few drops of the essence of vanilla.
When it comes to a boil take immediately from the fire and serve.
COFFEE
The standard mixture of coffee is Java and Mocha; two-thirds Java and
one-third Mocha the former giving the strength the latter the
flavor. After roasting it should be kept in an air-tight can. Grind
only so much each time as may be required. To one cupful of ground
coffee add one beaten egg and four tablespoons of cold water; mix
thoroughly in coffee pot and pour in one quart of boiling water. Stir
the coffee until it boils then place it on the back of the stove
where it will simmer for ten minutes. Add a dash of cold water; wait a
moment then pour off carefully into silver coffee pot which has been
standing with hot water in it. Filippini's recipe for Black Coffee is
as follows: "Take six scant tablespoonfuls of coffee beans and grind
them in a mill. Have a well cleaned French coffee pot; put the coffee
on the filter with the small strainer over then pour on a pint and a
half of boiling water little by little recollecting at the same time
that too much care cannot be taken to have the water boiling
thoroughly. When all the water is consumed put on the cover and let
it infuse slightly but on no account must it boil. Serve in six
after-dinner cups. Coffee should never be prepared more than five
minutes before the time to serve."
BREAD
STEAMED BROWN BREAD. (A LA OAKLAND FARM.)
From MRS. VIRGINIA C. MEREDITH of Indiana Vice Chairman Executive
Committee and Lady Manager.
_It gives me great pleasure to send you an excellent recipe for
steamed brown bread for your Colombian Autograph Cook Book.
I have great sympathy with your plan and sincerely hope that the
ladies of our Board will respond cheerfully to your requests. Very
sincerely_
One cupful of sweet milk; one cupful of sour milk; two cupfuls of corn
meal; one cupful of wheat flour; one-half cupful of New Orleans
molasses; one teaspoonful of soda. Steam three hours.
LIGHT BREAD.
From MRS. GOVERNOR JAMES P. EAGLE of Arkansas President of State
Board and Lady Manager.
Take one teacup of _boiling water_; stir in corn meal to make a
stiff mush; let stand over night in moderately warm place. Then take
one cup of _fresh milk_ and one of warm water and heat together
to a simmer and add to this the prepared mush one tablespoonful of
sugar and one teaspoonful of salt. To these ingredients add a little
flour at a time until you make a stiff batter. Place all in a milk-
warm vessel of water place near fire and keep warm until it rises--
about six hours. To this yeast add flour to make a stiff dough using
one tablespoon of lard and a little salt. Keep warm till it rises and
bake about an hour and n half.
FRANKLIN GEMS.
From MRS. L. M. N. STEVENS of Maine Lady Manager.
Mix one-half pint of milk and one-half pint water into which stir
Franklin flour until about as thick as pancakes. Pour into a very hot
well buttered gem pan and bake in a quick oven.
BAKING POWDER BISCUIT.
From MRS. ROLLIN A. EDGERTON of Arkansas Secretary of State Board
and Lady Manager.
To one quart of flour add two teaspoons of baking powder one more of
salt and a tablespoon of lard; mix with sweet milk sufficient to roll
out on board without sticking; cut with biscuit tin and bake quickly
in hot oven.
FRENCH ROLLS.
From MRS. SALLIE HOWARD BUSH of Alabama Alternate Lady Manager
One and one-half lbs. of flour; four oz. of butter; one-half teacup of
sweet milk; one-half cake of yeast; one teaspoonful of salt; four eggs
beaten very light and added last. Set to rise and bake as other rolls.
RISEN MUFFINS.
One quart of flour; one pint of sweet milk; one cake of yeast; three
eggs; one teaspoonful of butter and one of sugar; one teaspoonful of
salt. The yeast must be dissolved in a little of the milk. If desired
for breakfast they must be made the night before; if for tea set
them to rise about 11 o'clock in the morning. When well risen put
them in the tin muffin rings that come especially for them and place
in a moderately warm position letting them stand about an hour before
putting in to bake.
BREAKFAST ROLLS.
From MISS META TELFAIR MCLAWS of Georgia Alternate Lady Manager.
Take one-half cake of best yeast and dissolve in half a cup of tepid
water. Pour this on some sifted flour--about half a pint in quantity--
to which must be added more tepid water (or milk if you like) until a
thick batter is produced. Add to this batter a pinch of salt and a
little sugar. Cover well with a thick cloth and set in a warm place to
rise. In the morning add lard and enough flour to make a stiff dough.
Now make into roll shape and arrange them in a tin pan. Set the rolls
under the stove or near it until they rise again before putting them
in the oven to bake. Rolls should be made of best flour and the batter
should be put in some earthen vessel when set to rise.
POCKET-BOOK ROLLS.
From MRS. IDA M. BALL of Delaware Lady Manager.
One pint milk; one-half pint boiling water; salt and flour enough to
make a sponge; one-half cake of compressed yeast. Rise for about two
hours. Then add the white of one egg (beaten); mixed butter and lard
the size of an egg; one teaspoonful sugar. Stiffen with flour; make
out into thick sheets of dough; cut out with a circular cutter; fold
one edge of the biscuit so cut toward the center putting a small
piece of butter under the overlapping edge of dough. Put biscuit in
pans to rise and when light bake in a quick oven.
POTATO ROLLS.
From MRS. THEO. F. ARMSTRONG of Delaware Alternate Lady Manager.
One and one-half teacup of mashed white potatoes; one-half teacup of
melted lard; one and one-half teaspoon of salt; one teacup of yeast;
two eggs; one tablespoon of sugar. This is the sponge. Set to rise
about nine o'clock in the morning; when light put in enough flour to
make a soft dough; then let it rise again; when light roll out thick
and cut in round cakes; put in pan and lighten again; bake in quick
oven.
GRAHAM GEMS.
From MRS. LOUISE CAMPBELL of New Mexico Alternate Lady Manager.
Four cups graham flour; one tablespoon of sugar; pinch of salt; one
teaspoon of soda which dissolve in buttermilk; mix with buttermilk
into a stiff batter; put into hot gem irons and bake in a quick oven.
CORN CAKE.
From MISS HATTIE T. HUNDLEY of Alabama Lady Manager.
One pint of milk; half a pint of Indian meal; four eggs; a scant
tablespoonful of butter; salt; and one teaspoonful of sugar. Pour the
milk boiling on the sifted meal. When cold add the butter (melted)
the salt the sugar the yolks of the eggs and lastly the whites
well beaten. Bake half an hour in a hot oven. It is very nice baked in
iron or tin gem pans the cups an inch and a half deep.--_Mrs.
Henderson's Cook Book._
BACHELORS' CORN PONE.
From MRS. MARY B. P. BLACK of West Virginia Alternate Lady Manager.
One pint sifted corn meal; one pint buttermilk (or other sour milk or
cream); two eggs beaten separately; tablespoonful of butter and lard
(half and half); little salt and scant teaspoonful baking soda. Pour
the buttermilk into the sifted corn meal stirring until smooth
retaining a small quantity (half teacupful) of buttermilk to dissolve
soda; add yolks of eggs well beaten; then soda having dissolved the
same in the retained buttermilk mixing well while it effervesces;
then lard and butter either melted or cut into shreds; lastly white
of eggs beaten to stiff froth. Bake in shallow pan 20 or 25 minutes.
CORN BREAD.
From MRS. T. J. BUTLER of Arizona Lady Manager.
One cup of corn meal; one half cup of sugar; one cup of sweet milk;
one and one-half spoonfuls baking powder; flour enough to make a stiff
batter. Bake in a quick oven.
CORN MEAL MUFFINS.
From MRS. PARTHENIA P. RUE of California Lady Manager.
One teacupful of corn meal; one and one-half teacupfuls of flour; two
teaspoonfuls yeast powder; two tablespoonfuls sugar; one tablespoonful
of butter; one and one-half teacupfuls of milk; one egg or two yolks
of eggs.
BAKED CORN BREAD.
From MRS. MINNA G. HOOKER of VERMONT Alternate Lady Manager.
One teacup cream; one-quarter teaspoon soda; one cup flour; butter
size of a walnut; one cup sugar; one cup Indian meal; one egg.
Granulated meal is the best.
STEAMED BROWN BREAD.
From MRS. E. V. MCCONNELL of North Dakota Lady Manager.
Two cups corn meal; one cup flour; two cups sweet milk; one cup sour
milk; two-thirds cup molasses; two teaspoons (even) soda; one
tablespoon salt. Steam constantly for three hours.
RAISED BROWN BREAD.
From MRS. ELLEN M. CHANDLER of Vermont Lady Manager
Three pints corn meal; two pints shorts or coarse flour; three-
quarters cup yeast; one and one-half cups molasses; one and one-
eighth quarts warm water. Let rise until it cracks on top. Steam six
hours and bake slowly one hour. If wheat shorts cannot be procured
use one pint rye and one and one-half pints graham flour.
BOSTON BROWN BREAD.
From MRS. GOVERNOR JAMES P. EAGLE of Arkansas President of State
Board and Lady Manager.
One pint of bread sponge; one cup of warm water; three-fourths cup of
molasses in which is stirred one-half teaspoon of soda: one large
teaspoonful of salt. Stir in sufficient quantity of graham flour to
make a stiff batter put in mould and let rise till quite light and
then bake in moderate oven one hour.
STRAWBERRY SHORT CAKE.
From MRS. GOVERNOR EDWIN C. BURLEIGH of Maine Second Vice President
Board of Lady Managers.
Mix a dough nearly as you would for cream-tartar biscuits only put
considerable shortening in. Roll thin; bake in a pan; when done split
it and put the berries (mashed in sugar) between. Whipped cream over
the top makes it very nice.
STRAWBERRY SHORT CAKE.
From MRS. AUGUSTA TRUMAN of California Alternate Lady
Manager-at-Large.
Hull and rinse one quart of perfectly ripe berries; put in a bowl with
one large cup of granulated sugar; cut--do not mash--with a silver
spoon and set away in the ice-box for two hours. Make a rich biscuit
dough adding double quantity of butter; roll out one inch thick and
bake in a deep pie-plate. When done split quickly with a silver
knife using the knife as little as possible; spread the berries on
the lower section and cover with the upper; sift on some fine sugar
and serve immediately as this recipe is for hot short cake.
ORANGE SHORT CAKE.
From MRS. M.D. OWINGS of Washington Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in
making this toothsome dish is to get rid of the white fibers which
intersect the pulp of the orange and this is after all a very easy
matter. To prepare the oranges simply cut them in half without
peeling and take out the lobes precisely as when eating an orange
with a spoon. The shortcake is mode like very short soft biscuit and
baked in a round tin in a quick oven. When it is done split it
sprinkle sugar over the prepared oranges put a layer on the under
crust replace the upper part upon which put more of the prepared
oranges and serve at once with cream.
SALLY LUNN.
From MRS. MARGARET M. RATCLIFFE of Arkansas Alternate Lady Manager.
One pint of milk; three eggs well beaten; salt; one large spoon of
butter; half a teacup of yeast and as much flour as will make a thick
batter. Pour into a cake pan and place in a warm spot to rise. Bake in
moderate oven. When done cut with sharp knife crosswise twice
pouring over each part drawn butter. Replacing the parts cut then
like cake serving at once while hot. This is a great favorite with
Southerners.
HAM TOAST.
From MRS. ROSINE RYAN of. Texas Lady Manager-at-Large.
_Your enterprise commends itself to every woman who has the best
interests of her sex uppermost in her thoughts.
Among the happy recollections of my childhood luncheon Ham Toast
stands out temptingly clear. It was my mother's own and I give it in
preference to several others that occur to me. Most cordially yours
Boil a quarter of a pound of _lean_ ham; chop it very fine; beat
into it the yolks of three eggs half an ounce of butter and two
tablespoonfuls of cream; add a little cayenne; stir it briskly over
the fire until it thickens; spread on hot toast; garnish with curled
parsley.
OAT MEAL
From MRS. GEORGE HUXWORTH of Arizona Alternate Lady Manager.
Dampen the meal put it in a thin cloth and steam for thirty minutes.
Keeps its flavor much better than when boiled.
BREWIS.
From MRS. FRANCES E. HALE of Wyoming Lady Manager.
Take half a loaf of Boston brown bread; break in small pieces; put in
an oatmeal kettle and cover with milk; boil to a smooth paste about
the consistency of oatmeal. Eat hot with sugar and cream. Nice
breakfast dish.
SANDWICH DRESSING.
From MRS. MARIAM D. COOPER of Montana Alternate Lady Manager.
Mix two tablespoons mustard with enough hot water to make smooth;
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