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- Favorite Dishes - 3/29 -


From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.

One pint of milk; three eggs, well beaten; salt; one large spoon of butter; half a teacup of yeast, and as much flour as will make a thick batter. Pour into a cake pan and place in a warm spot to rise. Bake in moderate oven. When done, cut with sharp knife crosswise twice, pouring over each part drawn butter. Replacing the parts, cut then like cake, serving at once while hot. This is a great favorite with Southerners.

HAM TOAST.

From MRS. ROSINE RYAN, of. Texas, Lady Manager-at-Large.

_Your enterprise commends itself to every woman who has the best interests of her sex uppermost in her thoughts.

Among the happy recollections of my childhood, luncheon Ham Toast stands out temptingly clear. It was my mother's own, and I give it in preference to several others that occur to me. Most cordially yours,

Boil a quarter of a pound of _lean_ ham; chop it very fine; beat into it the yolks of three eggs, half an ounce of butter and two tablespoonfuls of cream; add a little cayenne; stir it briskly over the fire until it thickens; spread on hot toast; garnish with curled parsley.

OAT MEAL

From MRS. GEORGE HUXWORTH, of Arizona, Alternate Lady Manager.

Dampen the meal, put it in a thin cloth and steam for thirty minutes. Keeps its flavor much better than when boiled.

BREWIS.

From MRS. FRANCES E. HALE, of Wyoming, Lady Manager.

Take half a loaf of Boston brown bread; break in small pieces; put in an oatmeal kettle and cover with milk; boil to a smooth paste, about the consistency of oatmeal. Eat hot, with sugar and cream. Nice breakfast dish.

SANDWICH DRESSING.

From MRS. MARIAM D. COOPER, of Montana, Alternate Lady Manager.

Mix two tablespoons mustard with enough hot water to make smooth; three tablespoons olive oil; very little red or white pepper; salt; yolk of one egg; mix with hand and net aside to cool; warm to spread.

OYSTERS

Blue points are the only proper oysters to serve for luncheon or dinner. They should always be served in the deep shell, and if possible upon "oyster plates," but may be neatly served upon cracked ice, covered with a small napkin, in soup plates. The condiments are salt, pepper, cayenne, Tabasco sauce, and horse radish. A quarter of lemon is also properly served with each plate, but the gourmet prefers salt, pepper, and horse radish, as the acid of lemon does violence to the delicious flavor of the freshly-opened bivalve. Clams should be served in precisely the same way.

BOUILLON

Bouillon is made of beef, and must be rich and nutritious. Take ten pounds of good clear beef cut from the middle part of the round. Wipe and cut the meat into pieces. Put this into one gallon of water and heat slowly; skim just as the water begins to boil. When this is done place the pot where it will simmer slowly for five or six hours. One hour before removing add two blades of celery, ten pepper corns, six cloves, small stick of cinnamon, and salt. Should one prefer it plain, do not put in the spices. Strain and cool. Before using, take off all fat. It is then ready to heat and serve in cups for luncheons and teas.

SOUP

The foundation of all excellent soup is a stock made from beef. For a dinner company heavy soup is not so desirable as a good, clear, rich soup, and I add a tried recipe from "Practical Cooking and Dinner Giving," called:

AMBER SOUP.

A large soup bone (two pounds); a chicken; a small slice of ham; a soup bunch (or an onion, two sprigs of parsley, half a small carrot, half a small parsnip, half a stick of celery); three cloves; pepper; salt; a gallon of cold water; whites and shells of two eggs, and caramel for coloring. Let the beef, chicken and ham boil slowly for five hours, add the vegetables and cloves, to cook the last hour, having fried the onion in a little hot fat and then in it stuck the cloves. Strain the soup into an earthen bowl and let it remain over night. Next day remove the cake of fat on top; take out the jelly, avoid the settlings; and mix into it the beaten whites of the eggs with the shells. Boil quickly for half a minute; then, removing the kettle, skim off carefully all the scum and whites of the eggs from the top, not stirring the soup itself. Pass through a jelly bag, when it should be very dear. Reheat just before serving, and add then a tablespoonful of caramel to give a rich color and flavor.

_Caramel_--Take a cup of sugar and a tablespoon of water. Put in a porcelain kettle and stir constantly to prevent burning, until it has a bright brown color. Then add a cup of water, pinch of salt; let it boil a few moments longer, cool, strain, and put away in a close- corked bottle--and it is always ready for coloring the soup.

MOCK-TURTLE SOUP.

From MRS. BERIAH WILKINS, of District of Columbia, Fifth Vice President, Board of Lady Managers.

This soup should be prepared the day before it is to be served up. One calf's head, well cleaned and washed. Lay the head in the bottom of a large pot. One onion; six cloves; ten allspice; one bunch parsley; one carrot; salt to taste; cover with four quarts of water. Boil three hours, or until the flesh will slip easily from the bones; take out the head; chop the meat and tongue very fine; set aside the brains; remove the soup from the fire; strain carefully and set away until the next day. An hour before dinner take off all fat and set on as much of the stock to warm as you need. When it boils drop in a few squares of the meat you have reserved, as well as the force balls. To prepare these, rub the yolk of three hard boiled eggs to a paste in a wooden bowl, adding gradually the brains to moisten them; also a little butter; mix with these two eggs, beaten light; flour your hands; make this paste into small balls; drop them into the soup a few minutes before removing from the fire. A tablespoonful of browned flour and brown sugar for coloring; rub smooth with the same amount of butter; let it boil up well; finish the seasoning by the addition of a glass of sherry. Serve with sliced lemon.

JULIENNE SOUP.

From MRS. SUSAN R. ASHLEY, of Colorado, Sixth Vice President, Board of Lady Managers.

The day before needed, put two pounds of beef cut from the lower part of the round, into two quarts of cold water and let come slowly to the boil, skimming carefully until perfectly clear. When this point is reached, add a small onion, two stalks of celery, two cloves, and keep at the boiling point for seven hours; then strain into an earthen bowl and let cool until next day. A half hour before needed, skim off all the fat, add pepper and salt to taste; also a half pint of mixed vegetables which have been cooked in salted water and cut in uniform dice shape. Let come to a boil, and serve.

NOODLE SOUP.

From MRS. FRONA EUNICE WAIT, of California, Alternate Lady Manager.

To make a good stock for noodle soup, take a small shank of beef, one of mutton, and another of veal; have the bones cracked and boil them together for twenty-four hours. Put with them two good sized potatoes, a carrot, a turnip, an onion, and some celery. Salt and pepper to taste. If liked, a bit of bay leaf may be added. When thoroughly well- done, strain through a colander and set aside until required for use. For the noodles, use one egg for an ordinary family, and more in proportion to quantity required. Break the eggs into the flour, add a little salt, and mix into a rather stiff dough. Roll very thin and cut into fine bits. Let them dry for two hours, then drop them into the boiling stock about ten minutes before serving.

CORN SOUP.

From MRS. M.D. THATCHER, of Colorado, Lady Manager.

One large fowl, or four pounds of veal (the knuckle or neck will do). Put over fire in one gallon of cold water, without salt. Cover tightly and simmer slowly, until the meat will slip from the bones, not allowing it to boil all the strength out, as the meat can be made into a nice dish for breakfast or luncheon, by reserving a cupful of the liquor to put with it in a mince on toast, or a stew. Strain the soup to remove all bones and bits of meat. Grate one dozen ears of green corn, scraping cobs to remove the heart of the kernel (or one can, if prepared corn be used). Add corn to soup, with salt, pepper and a little parsley, and simmer slowly half an hour. Just before serving, add a tablespoonful of flour, beaten very thoroughly with a tablespoon of butter. Serve very hot.


Favorite Dishes - 3/29

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