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 glacé 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.
