Favorite Dishes Part 2
From MRS. GOVERNOR JAMES P. EAGLE, of Arkansas, President of State Board, and Lady Manager.
One pint of bread sponge; one cup of warm water; three-fourths cup of mola.s.ses, in which is stirred one-half teaspoon of soda: one large teaspoonful of salt. Stir in sufficient quant.i.ty of graham flour to make a stiff batter, put in mould and let rise till quite light and then bake in moderate oven one hour.
STRAWBERRY SHORT CAKE.
From MRS. GOVERNOR EDWIN C. BURLEIGH, of Maine, Second Vice President, Board of Lady Managers.
Mix a dough nearly as you would for cream-tartar biscuits, only put considerable shortening in. Roll thin; bake in a pan; when done, split it and put the berries (mashed in sugar) between. Whipped cream over the top makes it very nice.
STRAWBERRY SHORT CAKE.
From MRS. AUGUSTA TRUMAN, of California, Alternate Lady Manager-at-Large.
Hull and rinse one quart of perfectly ripe berries; put in a bowl with one large cup of granulated sugar; cut--do not mash--with a silver spoon and set away in the ice-box for two hours. Make a rich biscuit dough, adding double quant.i.ty of b.u.t.ter; roll out one inch thick and bake in a deep pie-plate. When done, split quickly with a silver knife, using the knife as little as possible; spread the berries on the lower section and cover with the upper; sift on some fine sugar and serve immediately, as this recipe is for hot short cake.
ORANGE SHORT CAKE.
From MRS. M.D. OWINGS, of Washington, Lady Manager.
Orange shortcake is very nice. The only difficulty to overcome in making this toothsome dish is to get rid of the white fibers which intersect the pulp of the orange, and this is, after all, a very easy matter. To prepare the oranges, simply cut them in half, without peeling, and take out the lobes precisely as when eating an orange with a spoon. The shortcake is mode like very short, soft biscuit and baked in a round tin in a quick oven. When it is done, split it, sprinkle sugar over the prepared oranges, put a layer on the under crust, replace the upper part, upon which put more of the prepared oranges and serve at once with cream.
SALLY LUNN.
From MRS. MARGARET M. RATCLIFFE, of Arkansas, Alternate Lady Manager.
One pint of milk; three eggs, well beaten; salt; one large spoon of b.u.t.ter; 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 b.u.t.ter. 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 s.e.x 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 b.u.t.ter 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 sh.e.l.l, 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 sh.e.l.ls 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 sh.e.l.ls. Boil quickly for half a minute; then, removing the kettle, skim off carefully all the sc.u.m and whites of the eggs from the top, not stirring the soup itself. Pa.s.s 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.