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^'^ 175 Choice Recipes MAINLY FURNISHED BY MEMBERS OF THE J CHICAGO WOMEN'S CLUB PUBLISHED FOR THE BENEFIT OF the: club KIINDKRQARTKN ^ JAN 3 1887^^ CHICAGO S/^V?-^^^^ CHARLES H. KERR & COMPAN'" 175 Dearborn Street 1SS7 y^-k^ Copyrighted by CHARLES H. KERR & COMPANY CONTENTS. PAGE Brown Bread 5 Breakfast Dishes y Soups 13 Fish 20 Entrees and Meat Rechauffe 25 Meat and Fish Sauces 30 Croquettes 33 Oysters 34 Vegetables 36 Salads and Salad Dressings 38 Pies 43 Puddings 45 Custards, Creams and Ices 50 Pudding Sauces 61 Cake 63 Preserves 71 Pickles 73 Beverages 76 NOTE. It was not the aim of the compilers of this book to furnish a complete guide to housekeeping, but to collect such rich, rare and racy,as well as time-honored, recipes as have never been given to the public. To these we have added some from well-known books because of their great excellence. Fully aware that by adding the recipe to be found on the last page of the book we have laid ourselves open to the charge of inconsistency, we have done so because we believe that the prophet should not be without honor in her own country. Our thanks are due to the friends who so cordially responded to our request for the "choicest recipe." Kindergarten Committee. 175 CHOICE RECIPES. BROWN BREAD. Steamed Brown Bread. 2 full cups of Indian meal. 3 level cups of rye meal. cup of molasses. I teaspoonful of soda, dissolved in a very little boiling I water. I quart of milk. Salt. Steam four hours. Mrs. J. P. Odell. Graham Bread. quart of sour milk. I Soda enough to make it foam. tablespoonful of melted butter. I Salt to taste. Stir in graham flour enough to make a thick paste. This bread is good as an occasional and quickly-baked loaf. Flokenck R. Hartlett. 6 175 CHOICE RECIPES. Steamed Brown Bread. I cup of flour. ^ cup of molasses. I cup of graham flour. Pinch of salt. 1 cup of corn meal. i teaspoonful of soda. 2 cups of sour milk. Stir milk and molasses together; dissolve soda in a tablespoonful of warm water; pour in mould well but- tered and steam 3 hours ; remove cover and put in oven to dry yi hour. Mrs. E. H. Ball. Swedish Bread. 1 cup of butter. 3 quarts of flour. 2 tablespoonfuls of sugar. ^ cup of yeast. Let it rise over night, and add a little more flour in the morning; let it stand another hour before baking; brush the white of an ^^'g over the top, and sift over it a little sugarand cinnamon. Tobe mixedverythoroughly, and all the materials put in at once. Swedish Crust. Prepare like the above, only add still more flour in the morning; make it stiff enough to roll into very thin sheets, and omit the white of ^gg, sugar and cinnamon. Mrs. Lucy F. Furness. 175 CHOICE RECIPES. BREAKFAST DISHES. Cream Johnnycake. I pint of sour cream. 2 cups of cornmeal. 6 eggs. y2 cup of sugar. A I teaspoonful of soda. little salt. I cup of white flour. Cornmeal Buns. 2 cups of white flour. 2 beaten eggs. y^ cup of cornmeal. i cup of sweet milk. i^ cup of butter. 3 teaspoonfuls of baking y^ cup of sugar. powder. Bake in hot oven twenty minutes. Mrs. FrankJohnson. Oatmeal Mush. 1 measure of oatmeal. 2 measures of milk. 2 measures of water. Much or little salt, as your measure is large or small; in other words, salt to taste. Put in a farina kettle, the water in the lower part being boiling hot; boil two hours, or until the mush is all thick alike; then for the first time stir just enough to prevent part of it being thinner than the rest when it is turned out. If set to cool in a square dish or bright tin pan, it is delicious fried after it has cooled and thickened. F. M. Stkkli. 175 CHOICE RECIPES. Pop-Overs. 4 cups of flour. I tablespoonful of butter. 4 cups of milk. i teaspoonful of salt. Mrs. a. M. Rowk. Corn Bread. I pint of sweet milk. i egg. I pint of cornmeal. Butter size of an egg. I pint of wheat flour. 2 teaspoonfuls of baking I cup of granulated sugar. powder. Mrs. a. M. Rowe, German Potato Pancakes. I quart of peeled and grated raw potatoes. 3 well-beaten eggs. I cup of milk. 3 heaping tablespoonfuls of flour. I teaspoonful of salt. Use half meat drippings and half butter for greasing the griddle. Helen W. Affeld. German Brod-Forte. « 6 ounces of almonds, dried and pounded fine. 12 eggs. ^ pound of sugar. 4 ounces of citron. 3^ ounce of cinnamon. '4