How 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 times.

Please do send a report back by email if you happen to try any of these recipes!

CRAB 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 stock.

CAVIAR AND SHRIMPS
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.

CANAPE A'LEXPOSITION
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.

ONIONS 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.

PIMIENTO 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.

CELERY FLAN
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.

ORANGE FOOL
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.