Full Track List, - ◢ M ◤ Sandra Cretu Collection ▬▬▬▬▬◥◤▬▬▬▬▬, Sandra - Discography Lighting & Studio Albums (1985-2012)
Fendt-instrukcja-obslugi-ciagniki-816-818-822-824-Favorit, Ciągniki FENDT
Foil Packet Meals etc, Mega Cookbook and Recipes Collection
Fondue Recipes, Mega Cookbook and Recipes Collection
Favourite Camping Recipes, Mega Cookbook and Recipes Collection
Fun Kids Recipes, Mega Cookbook and Recipes Collection
Fine Woodworking 059, papermodels, historica
Fuel Cell Handbook (sixth edition, ogniwa paliwowe, Fuel.Cell.Handbook.6.edición.todoquimica.net
Fiat 124 Spider 2016 DE, Broszury samochodowe
Front and Center 2 - Fiancee for Hire - Tawna Fenske,
Favorite Dishes, Mega Cookbook and Recipes Collection
[ Pobierz całość w formacie PDF ]Favorite Dishes
1
Favorite Dishes
The Project Gutenberg EBook of Favorite Dishes, by Carrie V. Shuman Copyright laws are changing all over
the world. Be sure to check the copyright laws for your country before downloading or redistributing this or
any other Project Gutenberg eBook.
This header should be the first thing seen when viewing this Project Gutenberg file. Please do not remove it.
Do not change or edit the header without written permission.
Please read the "legal small print," and other information about the eBook and Project Gutenberg at the
bottom of this file. Included is important information about your specific rights and restrictions in how the file
may be used. You can also find out about how to make a donation to Project Gutenberg, and how to get
involved.
**Welcome To The World of Free Plain Vanilla Electronic Texts**
**eBooks Readable By Both Humans and By Computers, Since 1971**
*****These eBooks Were Prepared By Thousands of Volunteers!*****
Title: Favorite Dishes
Author: Carrie V. Shuman
Release Date: October, 2004 [EBook #6703] [Yes, we are more than one year ahead of schedule] [This file
was first posted on January 17, 2003]
Edition: 10
Language: English
Character set encoding: ASCII, with some ISO−8859−1 characters
*** START OF THE PROJECT GUTENBERG EBOOK FAVORITE DISHES ***
Produced by Steve Schulze, Charles Franks and the Online Distributed Proofreading Team. This file was
produced from images generously made available by the CWRU Preservation Department Digital Library
FAVORITE DISHES
A COLUMBIAN AUTOGRAPH SOUVENIR COOKERY BOOK.
OVER THREE HUNDRED AUTOGRAPH RECIPES, AND TWENTY−THREE PORTRAITS,
CONTRIBUTED SPECIALLY BY THE BOARD OF LADY MANAGERS OF THE WORLD'S
COLUMBIAN EXPOSITION
COMPILED BY CARRIE V. SHUMAN, CHICAGO, 1893
Favorite Dishes is due to the fact that the noble women who have labored far the best interests of mankind and
womankind, in the development of the Women's Department of the World's Columbian Exposition, found
Favorite Dishes
2
time to contribute this collection of recipes, as a means of enabling the compiler to open an additional avenue
for women to provide the necessary funds to pay the expenses of a visit to the Exposition.
The compiler is mast happy to congratulate the Lady Managers and Lady Alternates of every State and
Territory of the United States, including Alaska, upon the fact that their prompt responses to the statement of
the object of this publication bring them together in this place as the exponents of the Art of Cookery, at this
stage of its best development in this country, and as cheerful assistants of women who need the
encouragement and blessings of their more fortunate sisters.
It is to be regretted that all of the letters, of commendation cannot be published, but as they would alone
constitute a fair sized volume, only a few have been inserted.
TEA
Tastes differ as to which of the many kinds of tea is the best, and yet the general use of English Breakfast and
Oolong warrants the recommending of these two teas as standard. The Chinese have taught us the correct idea
of tea drinking; to have it always freshly made, with the water boiling, mid to steep the leaves at table.
The tea table can be easily equipped now with a boiler in silver or brass, with alcohol lamp underneath; a tea
caddy in china or silver, with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but it averages one−half teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few moments and empty in a bowl for hot water on the
table. Place tea leaves required in the pot, pour in boiling water, instantly replace the lid and let it steep a few
minutes. It is then ready to serve. Use a small amount of sugar and no cream, as both cream and sugar detract
from the correct flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball is convenient at all times, but especially upon
an occasion when guests are coming and going. Keep the water on tea table constantly boiling and the teaball
partly filled with tea leaves. A cup of tea can then be brewed quickly by dropping the ball into the cup,
pouring boiling water over it, holding it in the cup (slightly moving the teaball around through the water),
until the color is satisfactory to the drinker's taste. In this way three or four cups of tea can be served quickly
and the flavor of the tea leaves preserved. If agreeable to the taste, a slice of lemon can be added to each cup
and a few drops of arrack to make tea _à la Russe_.
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
Favorite Dishes
3
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.
Favorite Dishes
4
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
Favorite Dishes
5
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.
[ Pobierz całość w formacie PDF ]
