Favorite Dishes | Page 8

Carolina, Lady
Manager.
Two quarts of okra out very fine in three quarts of water, in which put a
large shank of beef, and boil one hour. Then skim well and add two
quarts of fresh tomatoes, strained. Boil slowly and without ceasing for
at least five hours. Season with salt to the taste when the tomatoes are
put in, and add black and cayenne pepper when ready to serve. Keep
closely covered while cooking.
BLACK BEAN SOUP.
From MRS. M. D. FOLEY, of Nevada, Lady Manager.
Soak one coffee cup black turtle beans over night in cold water. Add
water enough in the morning to cook thoroughly. One hour before
dinner rub through a sieve and stir in three pints plain beef stock.
Season with salt, pepper, and a salt spoon each of cloven and allspice.
Just before serving add a wine glass of port or sherry, one small lemon
thinly sliced and one hard boiled egg chopped fine.
BEAN SOUP.
From MRS. ANNE B. PATRICK, of Colorado, Alternate Lady
Manager.
Take one can of Boston baked beans. Remove all the pork and pour
over the beans one quart of boiling water, and let it boil slowly for one
hour, adding hot water from time to time to keep up the quantity. Mash
the beans thoroughly and strain through a sieve, heat again nearly to

boiling and add one pint of hot (not boiling) cream; add pepper and salt
to taste.
SOUP REGENCY.
From MRS. ISABELLA BEECHER HOOKER, of Connecticut, Lady
Manager.
The bones and remains of cold fowls, such as turkey and chicken: or
game, such as partridges, woodcock, etc.; two carrots; two small onions;
one head of celery; one turnip; one-half tea cup pearl barley; the yolks
of three eggs, boiled hard; one-quarter pint of cream; salt to taste, and
two quarts of common stock.
_Mode_--Place the bones and remains of the fowls in the stew pan,
with the vegetables sliced; pour over the stock and simmer for two
hours; skim off all the fat and strain it Wash the barley and boil it in
two waters before adding it to the soup; finish simmering in the soup,
and when the barley is done take out half and pound the other half with
the yolks of the eggs. When well pounded, rub it through a fine
colander, add the cream and the salt, if necessary; let it boil up once
more and serve very hot, putting in the barley that was taken out first.
Time of cooking, 3-1/2 hours. Seasonable from September to March.
Sufficient for eight persons.
PEA SOUP.
From MRS. WHITING S. CLARK, of Iowa, Lady Manager.
Cover a quart of green peas and a very small onion with hot water; boil
till soft enough to strain through a sieve. Cream two tablespoons of
butter and one of flour and add to a quart of milk and coffee cup of
cream. Boil all together and strain. Stir in whipped cream and serve
with buttered toast cut in small squares.
CLAM CHOWDER.
From MRS. CHARLES H. OLMSTEAD, of Georgia, Lady Manager.
To one pint of clams add one quart of milk, two onions, chopped fine,
two tablespoonfuls of butter, the yolks of two eggs rubbed in two
tablespoonfuls of flour, salt, parsley, cayenne pepper, half teaspoonful
allspice, four hard-boiled eggs sliced, and half pint sherry wine added
when served. Cut the soft part of the clams in two pieces; mince the
tough part very fine and boil it one hour in a quart of water before
adding the soft part; after the soft part has boiled half an hour longer,
add the milk, flour and other ingredients. Serve hot.

CLAM CHOWDER.
From MISS LIDA M. RUSSELL, of Nevada, Lady Manager.
Two large onions, sliced and fried with one cup of finely chopped salt
pork. Add to it three pints of boiling milk and juice of one can of clams,
in which has been cooked two large potatoes, thinly sliced; a pinch of
red pepper; salt; two tablespoonfuls of flour, rubbed smooth with one
tablespoon of melted butter. Stir in clams, heat well and serve at once.

FISH
SOLES OR SMELTS COOKED WITH MAÎTRE D'HOTEL SAUCE.
From MRS. JAMES R. DEANE, of California, Lady Manager.
Skin the fish and cut flesh into filets; put the skin and bones into a
saucepan with water enough to cover them; let this boil to make the
stock for the gravy. Now wipe the filets dry and roll them up with the
skin side inward to make them stand firm; place the filets on a buttered
baking tin, first rolling them into bread crumbs. When ready to cook,
squeeze over each filet about a teaspoonful lemon juice and put on each
a piece of Maître d'Hotel butter; cover with a buttered paper