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Favorite Dishes：a Columbian Autograph Souvenir Cookery Book试读：
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, and 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 ŕ 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 ExecutiveCommittee, 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 StateBoard 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 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 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 StateBoard, 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 LadyManager-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; three tablespoons olive oil; very little red or white pepper; salt; yolk of one egg; mix with hand and net aside to cool; warm to spread.
OYSTERS
Blue points are the only proper oysters to serve for luncheon or dinner. They should always be served in the deep shell, and if possible upon "oyster plates," but may be neatly served upon cracked ice, covered with a small napkin, in soup plates. The condiments are salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of lemon is also properly served with each plate, but the gourmet prefers salt, pepper, and horse radish, as the acid of lemon does violence to the delicious flavor of the freshly-opened bivalve. Clams should be served in precisely the same way.
BOUILLON
Bouillon is made of beef, and must be rich and nutritious. Take ten pounds of good clear beef cut from the middle part of the round. Wipe and cut the meat into pieces. Put this into one gallon of water and heat slowly; skim just as the water begins to boil. When this is done place the pot where it will simmer slowly for five or six hours. One hour before removing add two blades of celery, ten pepper corns, six cloves, small stick of cinnamon, and salt. Should one prefer it plain, do not put in the spices. Strain and cool. Before using, take off all fat. It is then ready to heat and serve in cups for luncheons and teas.
SOUP
The foundation of all excellent soup is a stock made from beef. For a dinner company heavy soup is not so desirable as a good, clear, rich soup, and I add a tried recipe from "Practical Cooking and Dinner Giving," called:
AMBER SOUP.
A large soup bone (two pounds); a chicken; a small slice of ham; a soup bunch (or an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery); three cloves; pepper; salt; a gallon of cold water; whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours, add the vegetables and cloves, to cook the last hour, having fried the onion in a little hot fat and then in it stuck the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on top; take out the jelly, avoid the settlings; and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute; then, removing the kettle, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass through a jelly bag, when it should be very dear. Reheat just before serving, and add then a tablespoonful of caramel to give a rich color and flavor.
Caramel—Take a cup of sugar and a tablespoon of water. Put in a porcelain kettle and stir constantly to prevent burning, until it has a bright brown color. Then add a cup of water, pinch of salt; let it boil a few moments longer, cool, strain, and put away in a close-corked bottle—and it is always ready for coloring the soup.
MOCK-TURTLE SOUP.
From MRS. BERIAH WILKINS, of District of Columbia, Fifth VicePresident, Board of Lady Managers.
This soup should be prepared the day before it is to be served up. One calf's head, well cleaned and washed. Lay the head in the bottom of a large pot. One onion; six cloves; ten allspice; one bunch parsley; one carrot; salt to taste; cover with four quarts of water. Boil three hours, or until the flesh will slip easily from the bones; take out the head; chop the meat and tongue very fine; set aside the brains; remove the soup from the fire; strain carefully and set away until the next day. An hour before dinner take off all fat and set on as much of the stock to warm as you need. When it boils drop in a few squares of the meat you have reserved, as well as the force balls. To prepare these, rub the yolk of three hard boiled eggs to a paste in a wooden bowl, adding gradually the brains to moisten them; also a little butter; mix with these two eggs, beaten light; flour your hands; make this paste into small balls; drop them into the soup a few minutes before removing from the fire. A tablespoonful of browned flour and brown sugar for coloring; rub smooth with the same amount of butter; let it boil up well; finish the seasoning by the addition of a glass of sherry. Serve with sliced lemon.
JULIENNE SOUP.
From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board ofLady Managers.
The day before needed, put two pounds of beef cut from the lower part of the round, into two quarts of cold water and let come slowly to the boil, skimming carefully until perfectly clear. When this point is reached, add a small onion, two stalks of celery, two cloves, and keep at the boiling point for seven hours; then strain into an earthen bowl and let cool until next day. A half hour before needed, skim off all the fat, add pepper and salt to taste; also a half pint of mixed vegetables which have been cooked in salted water and cut in uniform dice shape. Let come to a boil, and serve.
NOODLE SOUP.
From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.
To make a good stock for noodle soup, take a small shank of beef, one of mutton, and another of veal; have the bones cracked and boil them together for twenty-four hours. Put with them two good sized potatoes, a carrot, a turnip, an onion, and some celery. Salt and pepper to taste. If liked, a bit of bay leaf may be added. When thoroughly well-done, strain through a colander and set aside until required for use. For the noodles, use one egg for an ordinary family, and more in proportion to quantity required. Break the eggs into the flour, add a little salt, and mix into a rather stiff dough. Roll very thin and cut into fine bits. Let them dry for two hours, then drop them into the boiling stock about ten minutes before serving.
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