Favorite Dishes

Favorite Dishes

The Project Gutenberg EBook of Favorite Dishes, by Carrie V. Shuman
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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

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*** START OF THE PROJECT GUTENBERG EBOOK FAVORITE
DISHES ***

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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 far 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 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