Favorite Dishes

C >> Carrie V. Shuman >> Favorite Dishes

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POTATO PUREE.

From MRS. JAMES R. DEANE, of California, Lady Manager.

Two pounds potatoes; two ounces butter; two tablespoonfuls chopped
onions; two tablespoonfuls chopped celery; one quart milk; one quart
boiling water; one-half cupful sago; one-half teaspoonful pepper; one
teaspoonful salt. Wash, peel and slice potatoes, onions and celery.
Melt the butter and add it to the vegetables, stirring it for five
minutes to keep it from browning or burning. Then add the boiling
water. When the vegetables are soft, rub them through a sieve; add the
milk, and when the soup is boiling, add the sago, a little at a time,
and cook until the sago looks clear. Stir the soup well and add
seasoning the last.

ASPARAGUS SOUP.

From MRS. LAURA P. COLEMAN, of Colorado, Lady Manager.

Two quarts veal stock; two bunches asparagus; two cloves; two onions;
three pepper corns; a little parsley. Boil one hour and strain, then
add one pint whipped cream. After dished, season with salt to taste.
Tapioca or celery may be substituted for asparagus.

TOMATO SOUP.

From MRS. IDA M. BALL, of Delaware, Lady Manager.

One quart of canned tomatoes; one quart of boiling water; one small
onion; one carrot; celery and parsley; one teaspoonful salt. Boil
slowly for three hours and strain. Add two tablespoonfuls sugar, one
tablespoonful butter, two tablespoonfuls flour made into a paste with
water and used as thickening.

TOMATO SOUP.

From MRS. E. J. P. HOWES, of Michigan, Lady Manager.

Take one-half dozen fresh tomatoes or a pint of canned, and stew a
half hour in a pint of water; strain through a colander; put the
liquid on the fire; stir in a teaspoonful of soda; then add a pint of
heated milk; season with a little butter (a dessertspoonful); salt and
pepper to taste, and bring the whole to a boiling heat and serve hot.

GUMBO FILÉ

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.

Cut up a chicken; sprinkle with flour, and fry in the vessel in which
the gumbo is to be made. When the chicken is nearly done, chop an
onion and fry with it. Pour on this three quarts of boiling water, and
let all boil slowly till the flesh leaves the bones of the chicken.
Then add the liquor from the oysters, two tablespoonfuls of tomato
catchup, and salt and pepper to taste. Let this boil a short time;
then add one hundred oysters. Do not allow them to boil more than two
minutes. Remove the vessel from the fire, and before pouring into the
tureen, sprinkle in two tablespoonfuls of filé. Serve always with
rice.

_To Prepare Filé for Gumbo_.--Gather sassafras leaves, as late as
possible in the season, before they turn red. Dry them in the shade
and open air. When perfectly dry, pound thorn, sift the powder and
bottle it Keep tightly corked.

GUMBO SOUP.

From MRS. VIRGINIA T. SMITH, of Connecticut, Alternate Lady Manager.

Fry three rather thin slices of salted pork; and three large onions in
the some fat. Fry also a chicken of medium size, after which put pork,
onions, chicken and a half pound of _lean_ ham, into a dinner
kettle containing four quarts of boiling water. When the mixture
begins to boil, add one quart of gumbo, the corn cut from two ears,
three tomatoes, and two VERY small red peppers. Add boiling water as
it needs and cook slowly five or six hours, after which strain and
serve with bread "crunchers" cut in dice.

CHICKEN GUMBO WITH OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Take a young chicken or a half grown one; cut up; roll it in salt,
pepper and flour, and fry it a nice brown, using lard or drippings as
if for a fricassee. Cut up a quart of fresh green okra and take out
the chicken and fry the okra in the same lard. When well browned,
return the chicken to the pot and boil. Add to it a large slice of
ham--a quarter of a pound will be about right for this gumbo. Pour on
to the chicken, ham and okra half a gallon of boiling water and let it
boil down to three pints. Ten minutes before serving, pour into the
boiling soup two dozen fine oysters, with half a pint of their liquor;
let it come to a good boil and serve with well-boiled rice._--La
Cuisine Creole._

OKRA SOUP.

From MISS FLORIDA CUNINGHAM, of South 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 and cook about ten minutes.

_To Make Maître d'Hotel Butter_--Work one tablespoonful of butter
to a cream; squeeze in the juice of one-half a lemon; one-quarter
saltspoonful cayenne; one tablespoonful finely chopped parsley. Put
butter on ice to cool before using.

_Sauce for this Dish_--Two tablespoonfuls of butter, melted; two
tablespoonfuls of flour, stirred into the butter and cook for ten
minutes. Then put in a small pinch of cayenne pepper and a cupful of
fish stock and cook for ten minutes. Then put in juice of one-half
lemon, a tablespoonful of finely chopped parsley, and just before
serving put in two tablespoonfuls of cream.

BAKED SHAD.

From MRS. MARY R. KINDER, of Delaware, Lady Manager.

Make a stuffing of bread crumbs, butter, salt, pepper, and an egg well
beaten. Stuff the shad, sew it up and bake in a quick oven. Serve with
_brown gravy_, mushroom, or tomato ketchup.

CUBION.

From MRS. ANNA M. FOSDICK, of Alabama, Lady Manager.

Cut a red-fish or red-snapper in pieces and fry brown. While frying
the fish, in a separate vessel, cut very fine and fry, one onion and
two cloves of garlic. When brown, add two tablespoonfuls of flour, one
pint of prepared tomatoes, pepper and salt to taste, a tablespoonful
of Worcestershire sauce, and half a dozen whole cloves. Let this
simmer for one-half hour, then add one-half pint of wine. Pour over
the fried fish, and serve immediately.

COD FISH BALLS.

From MRS. A. M. PALMER, of New York, Alternate Lady Manager.

One pound codfish; one and a half pound potatoes; one quarter pound
butter; two eggs. Boil the fish slowly, then pound with a potato
masher until _very_ fine; add the potatoes mashed and hot; next
add butter and one-half cup milk and the two eggs. Mix thoroughly,
form into balls, and fry in hot fat.

SALMON CROQUETTES.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

One can of salmon, minced very fine; two large Irish potatoes, boiled
and mashed; half of a small onion, chopped fine; two raw eggs; salt
and black pepper; two tablespoonfuls of Worcestershire sauce. Rub
these together until very light. Make into balls, roll in cracker dust
and fry in boiling lard.

SHELL FISH

MARYLAND TERRAPINS.

From MRS. WILLIAM REED, of Maryland, Lady Manager.

After bleeding them an hour, put them into warm water. A young one
will boil tender in half an hour. They are done when the shell is
easily removed. Be careful not to cut off the heads before boiling, as
it will make them watery. In picking them, be careful not to break the
gall or waste the liquor. The small bones are often left in the
terrapin--if they are Diamondbacks. Be careful not to break the eggs.
When picked, add the liquor, and to three medium sized terrapins,
three-fourths pound of butter, salt and pepper (cayenne) to taste. Let
them stew for a short time, but be careful not to stir them more than
is absolutely necessary. If you wish, one-half pint of good wine can
be added just before serving.

Another way to dress terrapin is to add to the liquor of three
terrapins, three-fourths pound of butter thickened with browned flour,
cayenne pepper and salt. Spices or onions are never used in Maryland
to dress terrapins.

TERRAPIN WHITE STEW.

From MRS. JAMBS R. DEANE, of California, Lady Manager.

Two large terrapin; three tablespoonfuls butter; one pint cream; one-
half pint sherry or Madeira; one gill water; six hard-boiled eggs;
one-half a lemon; two level teaspoonfuls salt; cayenne, white pepper,
mace and allspice to taste. Cut up the terrapin fine; put in a stew
pan with terrapin juice, water, butter, salt, pepper and spices.
Simmer for fifteen minutes. Mash yolks of eggs well and mix gradually
with cream; add this mixture, with the wine, and the lemon cut in thin
slices, to the terrapin stew. Cut up the whites of eggs in thin rings
and, stirring, mix thoroughly, but do not let it boil. To be served at
once.

WHITE STEW OF TERRAPIN.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

Cut off the heads and throw into cold water for about an hour to draw
the blood. Scald them to loosen the skin and nails; open and clean
them. Cover with water and boil, with part of an onion chopped fine,
and a sprig of parsley and thyme. When thoroughly done, remove all the
meat from the shells and bones, chop fine and return to the pot. Rub
to a cream one-quarter pound of butter and one tablespoonful of flour,
with a little of the stock, and stir in gradually, adding salt and red
pepper to taste. Just before serving put in one-half pint of cream and
one wineglass of wine to each terrapin. Slice one lemon and four hard-
boiled eggs into a tureen, pour the stew over them and serve in
terrapin dishes.

TERRAPIN CROQUETTES.

From MRS. W. W. KIMBALL, of Chicago, Lady Manager.

Take the meat of one terrapin. Chop in small pieces, add a pint of
sherry and boil ten minutes; then add a quart of cream and boil again
ten minutes; add salt, cayenne pepper, a little Worcestershire sauce
and two tablespoons of cream sauce. Beat up yolks of four eggs in
some cream butter and mix with the other. Put in tin moulds and place
on ice for six or eight hours until hard. Dip moulds in hot water to
loosen. Take out of moulds, bread as you would oysters, and fry.

DEVILED LOBSTER.

From MRS. JOSEPH C. STRAUGHAN, of Idaho, Lady Manager.

Two lobsters, each weighing about two and a half lbs.; one pint of
cream; two tablespoonfuls of butter; two of flour; one of mustard; a
speck of cayenne; salt; pepper; a scant pint of bread crumbs. Open the
lobster and with a sharp knife cut the meat rather fine. Be careful in
opening not to break the body or tail shells. Wash these shells and
wipe dry. Join them in the form of a boat, that they may hold the
prepared meat. Put the cream on to boil. Mix the butter, flour,
mustard, and pepper together and add three spoonfuls of the boiling
cream. Stir all into the remaining cream and cook two minutes. Add the
lobster, salt and pepper, and boil one minute. Fill the shells with
the mixture and place in pan. Cover with the bread crumbs and brown
for twenty minutes in a hot oven. Serve on a long narrow dish, the
body in the centre, the tails at either end. Garnish with parsley.

LOBSTER CROQUETTES.

From MRS. LOUISE L. BARTON, of Idaho, Alternate Lady Manager.

One pint chopped lobsters; good half pint rolled crackers; one
tablespoonful butter; ten of milk; salt and pepper to taste. This
quantity is enough for twelve persons.

DEVILED CRABS.

From MRS. CORA L. BARTLETT, of New Mexico, Lady Manager.

Take butter the size of an egg; melt slowly in sauce-pan; into butter
slice fine a piece of onion size of a filbert; brown slowly. Sift into
above, tablespoonful of flour and cream carefully; heat a generous
half pint of milk and stir into butter and flour. Take No. 2 can of
deviled crabs; strain off all the liquor; season with a scant teaspoon
of mustard, scant teaspoon cayenne pepper, half teaspoon salt, good
half teaspoon of liquor from Crosse & Blackwell's chow-chow, one
teaspoon Worcestershire sauce, tablespoonful vinegar and a half
teaspoon lemon juice; parsley to taste. Mix _thoroughly_, and
stir into butter and milk. When cooking well, stir into it rapidly two
eggs that have been well beaten. Remove from stove and put in crab
shells with butter the size of filbert and rolled crackers on top.
Heat in quick oven and serve at once, garnished with parsley.

This recipe makes an amount sufficient for eight persons. If desired,
cracker crumbs very fine may be added to increase the quantity, just
before stirring in the eggs. The crabs may be kept three or four days
if in a cool place.

DEVILED CRABS.

From MRS. ANNA E. M. FARNUM, of Idaho, Lady Manager.

Boil them, take the meat out of the bodies, and large claws; put it
into stew pan with half a pint of claret, spoonful of eschalot
vinegar, a little cayenne, some salt, piece of butter. Stew for an
hour over a gentle fire until they are almost dry. Then add small
quantity of fish stock, or gravy, a tablespoonful of essence of
anchovy, and small piece of butter rolled in flour. Serve with sippets
of fried bread around the dish.

DEVILED CRABS.

From MISS JENNIE TORREYSON, of Nevada, Alternate Lady Manager.

Have one large crab picked from the shell, and shred fine, and the
shell well cleansed. Heat one egg well, add one _tea_-cup sweet
cream; butter, size of an egg, melted; one sherry glass of sherry; one
large spoonful of Worcestershire sauce; mace, allspice and cloves to
taste; a good deal of cayenne and a little black pepper and salt. Stir
this all together over the fire till it boils; then pour over the crab
and mix well; fill the shell and sprinkle over the top a thick layer
of fine cracker crumbs and bits of butter. Put in a hot oven till
browned on top. Serve hot.

SOFT SHELL CRABS.

From MRS. GEORGE W. LAMAR, of Georgia, Alternate Lady Manager.

Plunge the crabs into boiling water and leave for about ten minutes.
Wash them carefully and remove the sand bags. Dry them thoroughly and
for one dozen crabs have six raw eggs, well beaten. Dip each crab into
the eggs and roll them in cracker dust seasoned with salt and black
pepper. Fry a light brown, in boiling butter or lard.

FROG LEGS.

From MRS. ELLA RAY MILLER, of Idaho, Alternate Lady Manager.

Frog legs must be first salted and then dipped in a batter made of
cracker dust and beaten eggs. Fry them in sweet table butter until
they are a golden brown color. The batter retains their sweet juices
and they need no other condiments.

PANNÉE OYSTERS.

From MRS. ALICE B. CASTLEMAN, of Kentucky, Alternate Lady Manager.

Drain two dozen or more oysters in a colander. Pour over them draining
from them, one quart of ice water. Put an iron skillet or frying pan
on the fire; let it get almost red hot. Then put in the oysters,
shaking and stirring them until they boil; add a little salt and
pepper, one large tablespoonful butter. The dish must be hot and the
oysters must be served _very_ hot; must not stand a minute. Soda
crackers put in the stove to get hot and brown, and the oysters poured
over them, are very nice.

CREAMED OYSTERS.

From MRS. MIRA B. F. LADD, of New Hampshire, Lady Manager.

Parboil one pint of oysters in their own liquor until they are plump.
Drain thoroughly and have your cracker crumbs and white sauce ready.
Put a layer of oysters on a platter, then the white sauce over them,
and a layer of the crumbs on top. Bake about twenty minutes or until
they are brown. For this quantity of oysters use a cup of cracker or
bread crumbs and about one-third of a cup of butter, melted and
stirred into the crumbs. To make the white sauce, take two
tablespoonfuls of butter, one pint of milk, two heaping tablespoonfuls
of flour, one-half teaspoonful of salt and one-half saltspoonful of
pepper. Heat the milk. Put the butter in a granite saucepan and when
it bubbles stir in the dry flour very quickly until well mixed. Pour
on one-third of the milk, let it boil up and thicken, then add slowly
the rest of the milk. It should be free from lumps before you put in
the last of the milk. Let it boil a little, then add the pepper and
salt; also a tablespoonful of lemon juice and a little celery salt.

"LITTLE PIGS IN BLANKETS."

From MRS. ISABELLA LANING CANDEE, of Illinois, Alternate Lady Manager.

This amusing and appetizing dish is easily made. Take large fine
oysters and drain them well, and season with salt and pepper, and a
drop of lemon juice if desired. Cut fat bacon into very thin, even
slices, and wrap each oyster in a slice of bacon, fastening securely
with a wooden skewer--a toothpick will do. Two cloves can be inserted
at one end of the roll to simulate _ears_. Have the frying pan
very hot, and cook the little pigs until the bacon crisps. Serve
immediately upon small pieces of toast.

ESCALLOPED OYSTERS.

From MISS META TELFAIR MCLAWS, of Georgia, Alternate Lady Manager.

Spread cracker crumbs on bottom of baking dish; then place bits of
butter and a layer of oysters, which must be sprinkled with salt and
pepper. Make alternate layers of oysters, cracker crumbs, salt,
pepper, and butter until dish is full. Have crumbs on top. Now make a
small incision in center and pour in one well beaten egg, with a small
quantity of oyster liquor. Put in hot oven and brown nicely.

CREAMED SHRIMPS.

From MRS. M. D. FOLEY, of Nevada, Lady Manager.

Cover one can of shrimps with cold milk and allow to come to a boil;
then drain. Rub one tablespoonful flour with same quantity of butter
and add slowly one cup rich milk or cream at the boiling point. Season
with salt, pepper, and nutmeg, and enough tomato juice to color a
shrimp pink. Stir in the shrimps and when hot pour over small squares
of toast arranged on a warm platter. Garnish with sliced lemons.

SAUCES

SAUCE MOUSSELINE.

From MRS. WILSON PATTERSON, of Maryland, Alternate Lady Manager.

_I am always interested, and do my best to help anything done to
help other women.

I send you a recipe which I hope may be of service to you. It is a
delicious sauce for asparagus and is given me by the chef of Prince
Jerome Bonaparte.

Wishing you every success in your most worthy undertaking, I am,

Sincerely yours, _

Put in a sauce pan a piece of butter, melt it, add it pinch of flour;
work it together thoroughly, wet it with a little warm water, salt it,
make it boil, add the yolk of an egg; then beat up the sauce with a
little fresh butter; pass it through the finest gauze. At the minute
of serving add two spoonfuls of beaten cream, well mixed.

BOILED EGG SAUCE.

From MRS. JAMES R. DOOLITTE, JR. of Chicago, Lady Manager.

One large tablespoonful butter; two small tablespoonfuls flour; two
eggs. Put the butter in a tin pan over boiling water; when melted,
stir in flour. When thoroughly and smoothly mixed, add enough milk to
make it the proper consistency for sauce. Boil the eggs hard, cut them
in small pieces, stir them into the sauce, and serve with fish or
boiled mutton.

TARTAR SAUCE.

From MRS. MYRA BRADWELL, of Chicago, Lady Manager.

Three eggs; four tablespoonfuls olive oil; one and one-half
teaspoonful of mustard; one teaspoonful black pepper; one teaspoonful
salt; juice of one lemon; two tablespoonfuls of vinegar; one
tablespoonful chopped parsley. Boil two of the eggs very hard; rub the
yolks to a powder; add the raw yolk of the other egg. Stir in slowly
the oil. Chop fine the two whites of the boiled eggs; add the chopped
parsley and one small onion chopped as fine as possible.

MEATS

FILET OF BEEF.

From MRS. GOVERNOR OGLESBY, of Illinois, Lady Manager.

Filets of beef may be supplied by the butcher already trimmed and
larded, but a more economical way is to buy the large piece which
contains the tenderloin. Have the butcher cut the tenderloin out and
the rest of the meat into slices one-half or one inch thick; these
pieces may be used to advantage in beef olives, stews or pies, the
bones in the piece of meat to be broken up for the soup pot. The filet
is then to be prepared by the cook in this manner: Remove all skin and
fat; fold the thin end under and skewer in place; the upper side must
present a smooth surface for larding; with a larding needle lard the
filet of beef in regular and even rows, with strips of firm, fat
pickled pork one-quarter of an inch square and about two and one-
quarter inches long. The lardoon should be about one-third of an inch
under the surface and come out about three-quarters of an inch from
where it went in, one-half inch projecting on each side. Place the
filet in a small baking pan, with minced salt pork and suet on the
bottom of the pan, and six spoonfuls of stock to baste the filet.
One-half to three-quarters of an hour will roast it, depending on
heat of oven and whether it is preferred underdone or well done.
Serve with mushroom sauce or à la jardiniêre.

_Mushroom Sauce_--Melt one tablespoon butter; stir in a
tablespoon of flour, and when it is well browned, add, after heating,
six tablespoons of stock with half the juice from the can of mushrooms
and one-half teaspoonful of lemon juice, seasoned with pepper and
salt; add the button mushrooms and let all simmer about ten minutes.
Pour over the filet of beef and serve.

_À la Jardiniêre_--Potatoes, turnips, beets, and carrots, cut in
round balls, tiny onions, cauliflower blossoms, French beans or peas,
are boiled separately in salted water, seasoned with salt, butter and
cream, drained and then piled in little groups around the filet of
beef, each pile being one kind of vegetable.

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