Favorite Dishes : a Columbian Autograph Souvenir Cookery Book
Shuman, Carrie V.
English
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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 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 necessary 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 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, 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 _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
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