Direct from the 1904 World 's Fair in St. Louis, Missouri, comes
this delightful little book, a collection of recipes for the food
served at the Fair 's Eastern Pavilion that also serves as an
excellent introduction to the culinary arts... of the past and the
present.In addition to instructions on canning, how to glac fruits,
how to blanch almonds, and other useful kitchen tips plus suggested
menus for meals throughout the year you ll find an array of
mouth-watering recipes including: Miss Dodd 's Turkish Soup (and
other soups) Lobster Timbale (and other seafood dishes) Shoulder of
Mutton with Oysters (and other meat dishes) Chicken Stuffed with
Chestnuts (and other fowl) Delmonico Hashed Potatoes (and other
vegetable dishes) Compote of Apples (and other stewed fruits) Lemon
Custard (and other desserts, pastries, and puddings) Molasses
Wedding Cake (and other cakes) Orange Granite (and other frozen
puddings and ices) French Breakfast Rolls (and other breads and
biscuits) Beauregard Eggs (and other egg concoctions) meat and fish
sauces pudding sauces and more.American journalist SARAH TYSON
RORER (1849 1937) was a pioneering figure of the culinary arts who
served on the staffs of both Ladies Home Journal and Good
Housekeeping magazines, and was principal of the Philadelphia
School of Domestic Science.
General
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