Produced by Steve Schulze, Charles Franks
and the Online Distributed Proofreading Team.This file was produced from images generously made availableby the CWRU Preservation Department Digital Library
Favorite Dishes is due to the fact that the noble women who havelabored for the best interests of mankind and womankind, in thedevelopment of the Women's Department of the World's ColumbianExposition, found time to contribute this collection of recipes, as ameans of enabling the compiler to open an additional avenue for womento provide the necessary funds to pay the expenses of a visit to theExposition.
The compiler is most happy to congratulate the Lady Managers and LadyAlternates of every State and Territory of the United States,including Alaska, upon the fact that their prompt responses to thestatement of the object of this publication bring them together inthis place as the exponents of the Art of Cookery, at this stage ofits best development in this country, and as cheerful assistants ofwomen who need the encouragement and blessings of their more fortunatesisters.
It is to be regretted that all of the letters of commendation cannotbe published, but as they would alone constitute a fair sized volume,only a few have been inserted.
Tastes differ as to which of the many kinds of tea is the best, andyet the general use of English Breakfast and Oolong warrants therecommending of these two teas as standard. The Chinese have taught usthe correct idea of tea drinking; to have it always freshly made, withthe water boiling, and to steep the leaves at table.
The tea table can be easily equipped now with a boiler in silver orbrass, with alcohol lamp underneath; a tea caddy in china or silver,with teapot and cups before the hostess.
No set formula can be prescribed for quantity to each cup, but itaverages one-half teaspoon of tea leaves.
Heat teapot by pouring in some hot water, let it stand a few momentsand empty in a bowl for hot water on the table. Place tea leavesrequired in the pot, pour in boiling water, instantly replace the lidand let it steep a few minutes. It is then ready to serve. Use a smallamount of sugar and no cream, as both cream and sugar detract from thecorrect flavor of tea.
For "Five O'clock Tea" a "teaball" is recommended. The teaball isconvenient at all times, but especially upon an occasion when guestsare coming and going. Keep the water on tea table constantly boilingand the teaball partly filled with tea leaves. A cup of tea can thenbe brewed quickly by dropping the ball into the cup, pouring boilingwater over it, holding it in the cup (slightly moving the teaballaround through the water), until the color is satisfactory to thedrinker's taste. In this way three or four cups of tea can be servedquickly and the flavor of the tea leaves preserved. If agreeable tothe taste, a slice of lemon can be added to each cup and a few dropsof arrack to make tea à la Russe.
To make good Chocolate is not easy. One's own taste must be the guideregarding strength. Soften and sm