can a person really consider themself a fan of the PPIE, if
they haven't tried at least one recipe from the official cookbook
from the fair? Written by L.L. McLaren, this book is full of
all sorts of interesting international dishes... some sounding
more appetizing than others. Here are some sample dishes that
for the most part seem easy enough to make, and use ingredients
that shouldn't be too hard to round up -- even in these modern
do send a report back by email
if you happen to try any of these recipes!
SOUP - SAN FRANCISCAN
Pound a cup of shredded crab meat and all the fat, reserving
the meat from the claws, with ahlf a cup of rice boiled until
soft; moisten with cream and rub through a sieve into a pint
of veal or chicken broth; simmer for fifteen minutes, then add
a pint of scalding hot cream and the pieces of crab, a pinch
of paprika and serve. A pint of milk scaledd with an onion,
bay leaf and cloves, then strained, can be used instead of the
Spread six rounds of toast with mayonnaise and cover with
slices of tomato. Place a mound of caviar, seasoned with lemon
and onion juice,
on each and garnish with shrimps.
Fry six thin rounds of bread. Chop three tablespoons of
cold chicken or ham and two anchovies, and pound to a paste.
Add a tablespoon of thick cream and season with chile powder.
Then spread on the toast. Sprinkle with grated cheese and brown
in the oven.
STUFFED WITH CORN, A LA HILLSBOROUGH
Parboil six large silver onions and scoop out part of the
heart. With a sharp knife score lengthwise several large ears
of corn and press the pulp out with the back of the knife. To
a cup of pulp add two eggs, a tablespoon of thick cream, a teaspoon
of melted butter and salt, paprika and sugar to taste. Fill
the onions with the mixture, cover with grated Parmesan and
bake until the custard is set. Serve with rich cream sauce.
AND CHEESE - PAN PACIFIC
Drain a can of pimientos, dry on a cloth, spread open and
trim into neat squares. Spread with a paste made of cottage
or cream cheese mashed smooth with grated gruyere or roquefort,
and a little cream or maoynnaise. Roll each one and arrange
on lettuce leaves in a fancy design and cover with salad dressing.
Remove leaves and roots from three large heads of celery and
boil. Drain and pass through a chopper. Melt a heaping tablespoon
of butter with one of flour; stir in a pint of hot milk and,
when it thickens, add the celery. Simmer for a few moments,
cool a little and add the beaten yolks of six eggs and a teaspoon
of salt. Pour into a greased mould and cook in a slow oven for
half an hour. Serve with rich cream sauce.
Whisk three eggs until creamy; then beat in slowly half
a cup of sugar and, when dissolved, the juice and grated rind
of four oranges. Add a pint of cream and cook in a double boiler,
stirring constantly, until it thickens, taking care not to let
it boil. Serve on a glass dish very cold.