Food History

I promised you a second post, and here it is. It’s a bit more than a simple cookbook, but it’s from the US and around the same date as the vegetarian cookbook.

There are a thousand stories hidden in this volume. The Lady Managers of the World’s Columbian Exposition sound so much a particular part of that place and time. Expositions and the late nineteenth century, women who organise for the betterment of humanity, and a whole lot more. One day I need to find out more about this book and the Lady Managers who put it together. Though I do wonder if an “Alternate Lady Manager” is a lady only sometimes and what she is the rest of the time?

Favorite dishes. A Columbian Autograph Souvenir Cookery Book. Over three hundred autograph recipes, and twenty-three portraits, contributed specially by the Board of Lady Managers of the World’s Columbian Exposition compiled by Carrie V. Shuman, Chicago, 1893

Potato croquettes.

From MRS. FRANCES P. BURROWS, of Michigan, Alternate Lady Manager.
Four large mealy potatoes, cold. Mash them; add two tablespoons of fresh, melted butter, pinch of salt, a little pepper, one tablespoon of cream. Whip it for about five minutes or until very smooth and light. Make into forms, roll them in a beaten egg and bread crumbs. Fry in boiling lard.

Corn oysters.

From MRS. JOHN S. BRIGGS, of Nebraska, Lady Manager.
One teacup milk, three eggs, one pint green corn grated very fine, a little salt and as much flour as will make a slightly stiff batter; beat the eggs, the yolks and whites separately. To the yolks of the eggs add the milk, corn, salt and flour; beat the whole very hard, then stir in the whites of the eggs and the oysters; after having dredged them in a portion of the grated corn, drop this batter, a spoonful at a time, into hot lard and fry until done.

Doughnuts.

From MRS. LAURA E. HOWEY, of Montana, Secretary State Board and Lady Manager.
Beat well together one egg, one cup sweet milk, one cup sugar (small cup), large teaspoonful of baking powder, sprinkle in two cups flour, piece butter size of an egg, pinch of salt. Knead soft, cook in skillet well filled with lard just to the boiling point; place in dripping pan, so that they may not get soggy with the grease
while cooling off.

Callas. A Creole cake eaten hot with coffee.

From MRS. BELLE H. PERKINS, of Louisiana, President of State Board, Lady Manager.
One teacup of rice well boiled and mashed, one small coffee cup of sugar, two tablespoons yeast, three eggs and flour sufficient to make a thick batter; beat the whole well together and fry in hot lard. Be careful not to have the batter too thin, or it will not fry well.

Apple fritters.

From MRS. M. P. HART, of Ohio, President of State Board and Lady Manager.
Make a batter with one cup sweet milk, one teaspoonful sugar, two eggs, whites and yolks beaten separately, two cups flour, one teaspoonful baking powder mixed with flour. Chop some good tart apples, mix them in the batter and fry in hot lard. Serve them with maple syrup.