Favorite Dishes | Page 2

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