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+The Project Gutenberg EBook of The Suffrage Cook Book, by a
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Suffrage Cook Book
+
+Compiler: L. O. Kleber
+
+Release Date: August 15, 2008 [EBook #26323]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE SUFFRAGE COOK BOOK ***
+
+
+
+
+Produced by Geetu Melwani, Stephen Hope, Emmy, and the Online
+Distributed Proofreading Team at https://www.pgdp.net (This file made
+using scans of public domain works at the University of Georgia.)
+
+
+
+
+
+
+
+
+
+
+
+[Illustration: Book Spine: SUFFRAGE COOK BOOK]
+
+[Illustration]
+
+
+
+
+THE
+
+SUFFRAGE
+
+COOK BOOK
+
+COMPILED BY
+
+MRS. L. O. KLEBER
+
+PITTSBURGH
+
+THE EQUAL FRANCHISE FEDERATION
+
+OF WESTERN PENNSYLVANIA
+
+MCMXV
+
+          COPYRIGHT, 1915, BY
+          THE EQUAL FRANCHISE FEDERATION
+          OF WESTERN PENNSYLVANIA
+
+          DEDICATED TO
+
+          _Mrs. Henry Villard_
+
+          AND
+
+          _Mrs. J. O. Miller_
+
+
+
+
+_Introduction_
+
+
+There are cook books and cook books, and their generation is not ended;
+a generation that began in the Garden of Eden, presumably, for if Mother
+Eve was not vastly different from her daughters she knew how to cook
+some things better than her neighbors, and they wanted to know how she
+made them and she wanted to tell them.
+
+Indeed, it has been stated that the very first book printed, a small
+affair, consisted mainly of recipes for "messes" of food, and for
+remedies for diseases common in growing families.
+
+Whether the very first book printed was a cook book or not, it is quite
+true that among the very oldest books extant are those telling how to
+prepare food, clothing and medicine. Some of these make mighty
+interesting reading, particularly the portions relating to cures for all
+sorts of ills, likewise of love when it seemed an ill, and of ill luck.
+
+And who wouldn't cheerfully pay money, even in this enlightened day, for
+a book containing recipes for just these same things? For in spite of
+our higher civilization, broader education, and vastly extended
+knowledge, we still believe in lucky days, lucky stones, and lucky
+omens.
+
+These formed no inconsiderable part of the old time cook book, and no
+doubt would constitute a very attractive feature of a modern culinary
+guide. However, hardly anyone would confess to having bought it on that
+account.
+
+In these later times professors of the culinary art tell us the cooking
+has been reduced to a science, and that there is no more guess work
+about it. They have given high sounding names to the food elements,
+figured out perfectly balanced rations, and adjusted foods to all
+conditions of health, or ill health. And yet the world is eating
+practically the same old things, and in the same old way, the difference
+being confined mainly to the sauces added to please the taste.
+
+Now that women are coming into their own, and being sincerely interested
+in the welfare of the race, it is entirely proper that they should
+prescribe the food, balance the ration, and tell how it should be
+prepared and served.
+
+Seeing that a large majority of the sickness that plagues the land is
+due to improper feeding, and can be prevented by teaching the simple
+art of cooking, of serving and of eating, the wonder is that more
+attention has not been given to instruction in the simpler phases of the
+culinary art.
+
+It is far from being certain that famous chefs have contributed greatly
+to the health and long life of those able to pay the fine salaries they
+demand. Nor are these sent to minister to the sick, nor to the working
+people, nor to the poor. It would seem that even since before the time
+of Lucullus their business has been mainly to invent and concoct dishes
+that would appeal to perverted tastes and abnormal appetites.
+
+The simple life promises most in this earthly stage of our existence,
+for as we eat so we live, and as we live so we die, and after death the
+judgment on our lives. Thus it is that our spiritual lives are more or
+less directly influenced by our feeding habits.
+
+Eating and drinking are so essential to our living and to our
+usefulness, and so directly involved with our future state, that these
+must be classed with our sacred duties. Hence the necessity for so
+educating the children that they will know how to live, and how to
+develop into hale, hearty and wholesome men and women, thus insuring the
+best possible social and political conditions for the people of this
+country.
+
+"The surest way into the affections of a man is through his stomach,
+also to his pocket," is an ancient joke, and yet not all a joke, there
+being several grains of truth in it, enough at least to warrant some
+thoughtful attention.
+
+Women being the homekeepers, and the natural guardians of the children,
+it is important that they be made familiar with the culinary art so they
+may be entirely competent to lead coming generations in the paths of
+health and happiness.
+
+So say the members of Equal Franchise Associations throughout the length
+and breadth of our land, and beyond the border as far as true
+civilization extends.
+
+Hence this book which represents an honest effort to benefit the people,
+old and young, native and foreign. It is not a speculative venture but a
+dependable guide to a most desirable social, moral and physical state of
+being.
+
+Disguise it as we may the fact remains that the feeding of a people is
+of first importance, seeing the feeding is the great essential to
+success, either social or commercial. The farmer and stock raiser gives
+special attention to feeding, usually more to the feeding of his animals
+than of his children, or of himself. And yet he wonders why his domestic
+affairs do not thrive and prosper as does his farming and stock
+raising.
+
+Physical trainers are most particular about what the members of their
+classes eat and drink. One mess of strawberry short cake and cream will
+unfit a boy for a field contest for a whole week, while a full meal of
+dainties may completely upset a man or woman for a day or two.
+
+The cook book of the past was filled mainly with recipes for dainties
+rather than sane and wholesome dishes; the aim being to please the taste
+for the moment rather than to feed the body and the brain.
+
+Now that we are entering upon an age of sane living it is important that
+the home makers should be impressed with the fact that good health
+precedes all that is worth while in life, and that it starts in the
+kitchen; that the dining room is a greater social factor than the
+drawing room.
+
+In the broader view of the social world that is dawning upon us the cook
+book that tells us how to live right and well will largely supplant
+Shakespeare, Browning, and the lurid literature of the day.
+
+                                           =ERASMUS WILSON=
+                                                    (The Quiet Observer)
+
+
+          The tocsin of the soul--the dinner bell.
+                                               --Byron.
+
+
+As it is a serious matter _what_ is put into the human stomach, I feel
+it incumbent to say that my readers may safely eat everything set down
+in this book.
+
+Most recipes have been practically tested by me, and those of which I
+have not eaten coming with such unquestionable authority, there need be
+no hesitancy in serving them alike to best friend as well as worst
+enemy--for I believe in the one case it will strengthen friendship, and
+in the other case it will weaken enmity.
+
+It being a human Cook Book there will likely be some errors, but as
+correcting errors is the chief duty and occupation of Suffrage Women, I
+shall accept gratefully whatever criticisms these good women may have to
+offer.
+
+I thank all for the courtesy shown me and hope our united efforts will
+prove helpful to the Great Cause.
+
+I ask pardon for any omission of contributors and their recipes.
+
+                                                    MRS. L. O. KLEBER.
+
+
+
+
+List of Contributors
+
+
+  Mrs. John O. Miller              Pittsburgh, Pa.
+  Dr. Anna Howard Shaw             New York, N. Y.
+  Lady Constance Lytton            London, England
+  Jane Addams                      Chicago, Ill.
+  Governor Hiram W. Johnson        San Francisco, Cal.
+  Mrs. Henry Villard               New York, N. Y.
+  Mrs. F. L. Todd                  Pittsburgh, Pa.
+  Mrs. Kate Waller Barrett         Alexandria, Va.
+  Mr. George W. Cable              Northampton, Mass.
+  Mrs. Wallis Tener                Sewickley, Pa.
+  Miss Eliza Kennedy               Pittsburgh, Pa.
+  Governor George H. Hodges        Topeka, Kansas
+  Miss Julia Lathrop               Washington, D. C.
+  Miss Laura Kleber                Pittsburgh, Pa.
+  Mrs. Harriett Taylor Upton       Warren, Ohio
+  Mrs. Desha Breckenridge          Kentucky
+  Miss Louise G. Taylor            Pittsburgh, Pa.
+  Mr. Irvin S. Cobb                New York, N. Y.
+  Miss Mary Bakewell               Sewickley, Pa.
+  Mrs. Olive Dibert Reese          Johnstown, Pa.
+  Miss Lillie Gittings             Pittsburgh, Pa.
+  Judge Ben Lindsay                Denver, Colo.
+  Mrs. Richard Morley Jennings     Pittsburgh, Pa.
+  Mrs. Will Pyle                   Bellevue, Pa.
+  Mrs. Hornberger                  Pittsburgh, Pa.
+  Mr. Philip Dibert                Oakland, Calif.
+  Miss Elide Schleiter             Pittsburgh, Pa.
+  Mrs. David H. Stewart            Fair Hope, Ala.
+  Miss Annabelle McConnell         Pittsburgh, Pa.
+  Mrs. J. G. Pontefract            Sewickley, Pa.
+  Mrs. O. H. P. Belmont            New York, N. Y.
+  Governor Edward F. Dunne         Springfield, Ill.
+  Mrs. Enoch Rauh                  Pittsburgh, Pa.
+  Miss Helen Ring Robinson         Denver, Colo.
+  Miss Sarah Bennett               Pittsburgh, Pa.
+  Miss Leah Alexander              Boise City, Idaho.
+  Mrs. A. Hilleman                 Pittsburgh, Pa.
+  Mrs. Medill McCormick            Chicago, Ill.
+  Mrs. Carmen London               Glen Ellen, Calif.
+  Jack London                      Glen Ellen, Calif.
+  Mrs. Edward Hussey Binns         Pittsburgh, Pa.
+  Governor Joseph Carey            Cheyenne, Wyoming.
+  Mrs. Edmond Esquerre             Pittsburgh, Pa.
+  Mrs. Emma Todd Moore             West Alexander, Pa.
+  Mrs. Samuel Semple               Brookville, Pa.
+  Mrs. John Dewar                  Bellevue, Pa.
+  Governor Ernest Lister           Olympia, Washington.
+  Miss Anna McCord                 Pittsburgh, Pa.
+  Mrs. Raymond Robins              Chicago, Ill.
+  Mrs. C. C. Lee                   Pittsburgh, Pa.
+  Mrs. Charlotte Perkins Gilman    New York, N. Y.
+  Mrs. Robert Gordon               Pittsburgh, Pa.
+  Governor George P. Hunt          Phoenix, Arizona.
+  Miss Elizabeth Ogden             Pittsburgh, Pa.
+  Mrs. Mary Watson                 Pittsburgh, Pa.
+  Joseph Gittings                  Pittsburgh, Pa.
+  Eugene D. Monfalconi             Pittsburgh, Pa.
+
+
+
+
+PORTRAITS
+
+
+                                    Page
+
+  Fanny Garrison Villard              34
+  Jane Addams                         38
+  Helen Ring Robinson                 40
+  Mrs. J. O. Miller                   42
+  Julia Lathrop                       44
+  Jack London                         46
+  Mrs. Desha Breckinridge             52
+  Dr. Anna Howard Shaw                60
+  Mrs. Samuel Semple                  62
+  William Lloyd Garrison              66
+  Harriet Taylor Upton                74
+  Mary Roberts Reinhart               80
+  Mrs. Enoch Rauh                     86
+  Irvin S. Cobb                       94
+  Mrs. Medill McCormick              100
+  Mrs. K. W. Barrett                 102
+  Dr. Harvey W. Wiley                104
+  Governor W. P. Hunt                110
+  Miss Eliza Kennedy                 122
+  Governor Hiram Johnston            126
+  Mme. Nazimova                      132
+  Hon. Ben Lindsay                   138
+  Governor Joseph M. Carey           142
+  Lady Constance Lytton              152
+  Governor M. Alexander              156
+  Mrs. Raymond Robins                160
+  Governor Edward F. Dunne           164
+  Mrs. F. M. Roessing                170
+  Mrs. Oliver H. P. Belmont          176
+  Governor George H. Hodges          182
+  Mrs. Carrie Chapman Catt           184
+  George W. Cable                    190
+  Mrs. Charlotte Perkin Gilman       200
+  Lucretia L. Blankenburg            204
+  Governor Ernest Lister             206
+  Governor Oswald West               220
+
+
+
+
+INDEX
+
+
+  SOUPS
+
+                                                    Page
+
+  Asparagus                                           22
+  Spinach                                             23
+  Crab Jumbo                                          23
+  Tomato                                              24
+  Vegetable                                           25
+  Chestnut                                            26
+  Peanut Butter Broth                                 27
+  Invalids                                            27
+  Peanut                                              28
+  French Oyster                                       29
+  Mock Oyster                                         29
+  Split Pea                                           30
+  Black Bean                                          31
+  Carrot                                              31
+  Veal                                                32
+
+
+  FISH, OYSTERS, ETC.
+
+  Boiled White Fish                                   35
+  Virginia Fried Oyster                               36
+  Creamed Lobster                                     37
+  Salmon Croquettes                                   37
+  Royal Salt Mackerel                                 39
+  Shrimp Wriggle                                      40
+
+
+  MEATS, POULTRY, ETC.
+
+  Baked Ham                                           42
+  Chop Suey                                           41
+  Veal Kidney Stew                                    41
+  Daube                                        43 and 62
+  Roast Duck                                          46
+  Veal Loaf                                           47
+  Ducks                                               48
+  Blanquette of Veal                                  49
+  Spitine                                             50
+  Risotti a la Milanaise                              50
+  Liver Dumplings                                     51
+  A Baked Ham                                         52
+  Belgian Hare                                        53
+  Pepper Pot                                          53
+  Delicious Mexican Dish                              54
+  Hungarian Goulash                                   54
+  Stewed Chicken                                      55
+  Chicken Pot Pie                                     55
+  Anti's Favorite Hash                                56
+  Giblets and Rice                                    57
+  Savory Lamb Stew                                    58
+  Squab Casserole                                     59
+  Cheap Cuts of Beefsteak                             61
+  Chicken Croquettes                                  63
+  Liver a la Creole                                   63
+  Nuts as a Substitute for Meat                       64
+  Pecan Nut Loaf                                      65
+  Nut Hash                                            67
+  Nut Turkey                                          68
+  Nut Scrapple                                        69
+  Nut Roast                                           70
+  Oatmeal Nut Loaf                                    71
+
+
+  VEGETABLES
+
+  Cream Potatoes                                      74
+  French Fried Potatoes                               75
+  Potatoes Au Gratin                                  75
+  Croquettes                                          75
+  Pittsburgh Potatoes                                 76
+  Sweet Potato Souffle                                76
+  Potatoes a la Lyonnaise                             77
+  Stuffed Potatoes                                    77
+  Potato Dumpling                                     78
+  Stuffed Tomatoes                                    79
+  Potato Puffers                                      78
+  Baked Tomatoes                                      80
+  Green String Beans                                  81
+  Fresh Beans                                         81
+  Barbouillade                                        82
+  Boiled Rice                                         83
+  Spinach                                             83
+  Spaghetti                                           84
+  Baked Beans                                         85
+  Creamed Mushrooms                                   86
+  Macaroni a la Italienne                             87
+  Macaroni Dressing                                   88
+  Rice with Cheese                                    89
+  Rice with Nuts                                      89
+  Carrot Croquettes                                   90
+  Potato Balls                                        90
+  Vegetable Medley, Baked                             91
+
+
+  SAVORIES                                            95
+
+  Tomato Toast                                        96
+  Ham Toast                                           96
+  Cheese Savories                                     97
+  Sardine Savories                                    97
+  Oyster Savories                                     98
+  Rice and Tomato Savory                              98
+  Stuffed Celery                                      99
+
+
+  BREAD, ROLLS, ETC.
+
+  Fine Bread                                         100
+  Excellent Nut Bread                                101
+  Virginia Butter Bread                              102
+  Bran Bread                                         102
+  Dr. Wylies' Recipes                                103
+  Dr. Wylies' Recipes                                104
+  Polenta--Corn Meal                                 105
+  Corn Bread                                         106
+  Nut Bread                                          106
+  Hymen Bread                                        107
+  Corn Bread                                         107
+  Brown Bread                                        108
+  Egg Bread                                          108
+  Quick Waffles                                      109
+  Dumplings That Never Fall                          109
+  French Rolls                                       111
+  Drop Muffins                                       111
+  Soft Gingerbread                                   112
+  Gingerbread                                        112
+  Cream Gingerbread                                  113
+  Cream Gingerbread Cakes                            113
+  Parliament Gingerbread                             114
+  Soft Gingerbread                                   114
+  Sally Lunn                                         115
+  Griddle Cakes                                      115
+  Sour Milk Recipes                              116-117
+
+
+  CAKES, COOKIES, TARTS, ETC.
+
+  Mocha Tart                                         118
+  Mocha Tart Filling                                 118
+  Icing                                              118
+  Filling                                            119
+  Icing                                              119
+  Filling for Cake                                   119
+  Nut Cake                                           120
+  Icing                                              120
+  Christmas Cakes                                    121
+  Cocoanut Tarts                                     121
+  Suffrage Angel Cake                                122
+  Cinnamon Cake                                      123
+  Spice Cake                                         124
+  Black Walnut Cake                                  124
+  Scripture Cake                                     125
+  Ratan Kuchen                                       127
+  Golden Cake                                        128
+  Pineapple Cake                                     128
+  Ginger Cookies                                     129
+  Pound Cake                                         130
+  Doughnuts                                          131
+  Cream Cake                                         131
+  One Egg Cake                                       133
+  Devil's Food                                       133
+  Bride's Cake                                       134
+  Date Cake                                          134
+  Pfeffernusse (Pepper Nuts)                         135
+  Cocoanut Cake                                      135
+  Jam Cake                                           136
+  Lace Cakes                                         137
+  Hickory Nut Cake                                   138
+  Lace Cakes                                         139
+  Marshmallow Teas                                   139
+  Apple Sauce Cake                                   140
+  Quick Coffee Cake                                  140
+  Sand Tarts                                         141
+  Sand Tarts                                         141
+  Cheap Cake                                         141
+  Hermits                                            143
+  Hermits                                            143
+  Cocoanut Cookies                                   144
+
+
+  PASTRIES, PIES, ETC.
+
+  Grape Fruit Pie                                    145
+  Spice Pie                                          145
+  Cream Pie                                          146
+  Pie Crust                                          146
+  Suffrage Pie                                       147
+  Orange Pie                                         148
+  Lancaster County Pie                               148
+  Brown Sugar Pie                                    149
+  Banbury Tart                                       149
+  Filling                                            149
+
+
+  PUDDINGS
+
+  Hasty Pudding                                      153
+  Bakewell Pudding                                   154
+  Graham Pudding                                     155
+  Norwegian Prune Pudding                            155
+  Plain Suet Pudding                                 157
+  Suet Pudding                                       157
+  Cottage Fruit Pudding                              158
+  Prune Souffle                                      158
+  Plum Pudding                                       159
+  Lemon Cream                                        160
+  Lemon Hard Sauce                                   161
+  Corn Pudding                                       161
+  Raw Carrot Pudding                                 161
+
+
+  SANDWICH RECIPES
+
+  Hawaiian                                           165
+  Chocolate                                          165
+  Caramel                                            165
+  Fruit                                              165
+  Cucumber                                           166
+  Anchor Canapes                                     166
+  Sardine                                            166
+  Filling                                            167
+  Apple Sandwich                                     167
+
+
+  SALADS, SALAD DRESSINGS
+
+  Pear Salad                                         168
+  Potato Salad                                       168
+  Codfish Salad                                      169
+  Swedish Wreathes                                   169
+  Bean Salad                                         170
+  Hot Slaw                                           171
+  Creole Salad                                       171
+  Colored Salads                                     172
+  Colored Salads                                     173
+  Orange Salad                                       173
+  Tomato Aspic                                       174
+  Suffrage Salad Dressing                            174
+  Cucumber Aspic                                     175
+  Mayonnaise Dressing Boiled                         175
+  Mayonnaise Dressing Without Oil                    176
+  French Dressing                                    177
+  Alabama Dressing                                   177
+  Cooked Salad Dressing                              178
+  Caviare Salad Dressing                             179
+
+
+  MEAT AND FISH SAUCES
+
+  Bechamel Sauce                                     180
+  Hot Meat Sauce                                     180
+  Gravy for Warmed Meats                             181
+  Horseradish Sauce                                  181
+
+
+  EGGS
+
+  Pain d'Oeufs                                       184
+  Bread Crumbs and Omelette                          185
+  Egg Patties                                        185
+  Florentine Egg in Casseroles                       186
+  Cheese Souffle                                     186
+  Oyster Omelette                                    187
+  Potato Omelette                                    187
+
+
+  CREAMS, CUSTARDS, ETC.
+
+  Strawberry Shortcake a la Mode                     191
+  Frozen Custard                                     191
+  Stewed Apples                                      192
+  Cinnamon Apples                                    193
+  Fire Apples                                        194
+  Candied Cranberries                                195
+  Apple Rice                                         195
+  Jelly Whip                                         196
+  Pineapple Parfait                                  197
+  Rice                                               197
+  Pittsburgh Sherbet                                 198
+  Lemon Sherbet                                      198
+  Fruit Cocktails                                    199
+  Synthetic Quince                                   200
+  Grape Juice Cup                                    201
+  Peppermint Cup                                     202
+  Amber Marmalade                                    203
+  Grape Juice                                        203
+
+
+  PRESERVES, PICKLES, ETC.
+
+  Sour Pickles                                       204
+  Sweet Pickles                                      204
+  Lemon Butter                                       205
+  Kumquat Preserves                                  205
+  Prunes and Chestnuts                               207
+  Heavenly Hash                                      207
+  Apple Butter                                       208
+  Orange Marmalade                                   208
+  Rhubarb and Fig Jam                                209
+  Brandied Peaches                                   210
+  Cauliflower Pickles                                211
+  Mustard Sauce                                      211
+  Relish                                             212
+  Chili Sauce                                        212
+  Pickles                                            213
+  Tomato Pickle                                      213
+  Corn Salad                                         214
+  Tomato Catsup                                      214
+
+
+  CANDIES, ETC.
+
+  Rose Leaves Candied                                215
+  Childhood Fondant                                  215
+  Fudge                                              215
+  Taffy                                              216
+  Creole Balls                                       216
+  Chocolate Caramel                                  217
+  Sea Foam                                           217
+
+
+  MISCELLANEOUS
+
+  Good Coffee                                    218-219
+  Cottage Cheese                                     221
+  Albuminous Beverages                           222-233
+  Starchy Beverages                              234-239
+  The Cook Says Beverages                        240-243
+  Economical Soap                                    244
+
+
+Editress Suffrage Cook Book:
+
+          Our hired girl, she's 'Lizabuth Ann;
+            An' she can cook best things to eat!
+          She ist puts dough in our pie-pan,
+            An' pours in somepin' 'at's good an' sweet;
+          An' nen she salts it all on top
+          With cinnamon; an' nen she'll stop
+            An' stoop an' slide it, ist as slow,
+          In th' old cook-stove, so's 'twon't slop
+            An' git all spilled; nen bakes it, so
+            It's custard-pie, first thing you know!
+                An' nen she'll say
+                "Clear out o' my way!
+          They's time fer work, an' time fer play!
+            Take yer dough, an' run, child, run!
+            Er I cain't git no cookin' done!"
+
+                                  My best regards
+                                  JAMES WHITCOMB RILEY.
+
+
+          Indigestion is the end of love.
+
+
+
+
+SOUPS
+
+
+Asparagus Soup
+
+          4 bunches asparagus
+          1 small onion
+          1 pint milk
+          1/2 pint cream
+          1 1/2 tablespoon sugar
+          1 large tablespoon butter
+          1 1/2 tablespoon flour
+          pepper to season
+
+Wash and clean asparagus, put in saucepan with just enough water to
+cover, boil until little points are soft.
+
+Cut these off and lay aside. Fry onion in the butter and put in saucepan
+with the asparagus. Cook until very soft mashing occasionally so as to
+extract all juice from the asparagus.
+
+When thoroughly cooked put through sieve. Now add salt, sugar and flour
+blended.
+
+Stir constantly and add milk and cream, and serve at once. (Do not place
+again on stove as it might curdle. Croutons may be served with this).
+
+
+Spinach Soup
+
+          1/2 peck spinach
+          2 tablespoons butter
+          1 1/2 tablespoon sugar
+          1 1/2 teaspoons salt
+          1 small onion
+          1 pint rich milk
+          2 tablespoons flour
+          1/2 cup water
+
+Put spinach in double boiler with the butter and water. Let simmer
+slowly until all the juice has been extracted from the spinach.
+
+Fry the onion and add. Now thicken with the flour blended with the water
+and strain. Add the milk very hot. Do not place on the fire after the
+milk has been added.
+
+Half cream instead of milk greatly improves flavor.
+
+
+Crab Gumbo
+
+          3 doz. medium Okra
+          1 doz. Crabs cleaned
+          2 onions fried
+
+Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.
+
+
+Tomato Soup
+
+          1 large can tomatoes or equivalent of fresh tomatoes.
+          1 small onion
+          1 tablespoon salt
+          dash paprika
+          2 1/2 tablespoons sugar
+          1 tablespoon butter
+          2 1/2 tablespoons flour
+          2 cups hot milk
+          1 pint water
+
+Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry
+onion in butter and add to soup with sugar and salt. When thoroughly
+cooked thicken with the flour blended with a little water. Now strain.
+Have the milk very hot, not boiling. Stir constantly while adding milk
+to soup and serve at once.
+
+Do not place on the stove after the milk is in the soup. 1 cup of cream
+instead of 2 cups of milk greatly improves the soup.
+
+
+Vegetable Soup
+
+          2 1/2 lbs. of beef (with soup bone)
+          3 quarts of water
+          1 tablespoon sugar
+          salt to suit taste
+          a few pepper corns
+          1 cup of each, of the following vegetables
+          diced small
+          carrots
+          Potatoes
+          Celery
+          2 tablespoons onion cut very fine
+          1/2 head cabbage cut very fine
+          1/2 can corn (or its equivalent in fresh)
+          1/2 can peas (or its equivalent fresh)
+          2 tablespoons minced parsley
+          1/4 cup turnip and parsnip if at hand (not necessary)
+          1/2 can tomatoes (or equivalent fresh)
+
+Put meat in large kettle and boil for an hour; now add all the other
+ingredients and cook until soft. Ready then to serve.
+
+This soup can be made as a cream soup without meat and is delicious. In
+this case you take a good sized piece of butter and fry all the
+vegetables slightly, excepting the potatoes. Now cover all, adding
+potatoes with boiling water and cook until tender.
+
+When done season and add hot milk and 1 cup cream. This is very fine.
+
+In making this soup without meat omit the tomatoes and use string beans
+instead.
+
+
+          Tell me what you eat, and I'll tell you what you
+          are.                            Brillat Savarin.
+
+
+Chestnut Soup
+
+          1 qt. chestnuts (Spanish preferred)
+          1 pint chicken stock
+          2 tablespoons flour
+          1 teaspoon sugar
+          salt and paprika to taste
+
+Cover chestnuts with boiling water slightly salted. Cook until quite
+soft and rub through coarse sieve, add stock, and seasoning; then
+thicken with flour blended with water.
+
+Let simmer five minutes and serve at once.
+
+In case stock is not available milk can be used with a little butter
+added.
+
+
+Peanut Butter Broth
+
+          1 pt. fresh sweet milk
+          1 pt. water
+          1 1/2 tablespoons peanut butter
+          1 tablespoon catsup
+          Salt, pepper or other season to taste.
+
+Pour liquid with peanut butter into double boiler; dissolve butter so
+there are no hard lumps. Do not let milk boil but place on moderately
+hot fire.
+
+Just before serving add the catsup and seasoning.
+
+
+Soup for Invalids
+
+Cut into small pieces one pound of beef or mutton or a part of both.
+Boil it gently in two quarts of water. Take off the scum and when
+reduced to a pint, strain it and season with a little salt. Give one
+teacupful at a time.
+
+
+Peanut Soup
+
+Peanut soup for supper on a cold night serves the double duty of
+stimulating the gastric juices to quicken action by its warmth and
+furnishing protein to the body to repair its waste. Pound to a paste a
+cupful of nuts from which the skin has been removed, add it to a pint of
+milk and scald; melt a tablespoon of butter and mix it with a like
+quantity of flour and add slowly to the milk and peanuts; cook until it
+thickens and season to taste.
+
+Chestnuts, too, make a splendid soup. Boil one quart of peeled and
+blanched chestnuts in three pints of salt water until quite soft; pass
+through sieve and add two tablespoons of sweet cream, and season to
+taste. If too thick, add water.
+
+
+Mock Oyster Soup
+
+The oyster plant is used for this delicious dish--by many it is known as
+salsify. Scrape the vegetable and cut into small pieces with a silver
+knife (a steel knife would darken the oyster plant). Cook in just enough
+water to keep from burning, and when tender press through a colander and
+return to the water in which it was cooked. Add three cups of hot milk
+which has been thickened with a little butter and flour and rubbed
+together and seasoned with salt and white pepper. A little chopped
+parsley may be added before serving. 1/2 cup cream instead of all milk
+greatly improves taste.
+
+
+French Oyster Soup
+
+          1 quart oysters
+          1 quart milk
+          1 slice onion
+          2 blades mace
+          1/3 cup flour
+          1/3 cup butter
+          2 egg yolks
+          salt and pepper
+
+Clean oysters by pouring over 3/4 cup cold water. Drain, reserve liquor,
+add oysters, slightly chopped, heat slowly to boiling point and let
+simmer 20 minutes; strain.
+
+Scald milk with onion and mace. Make white sauce and add oyster liquor.
+Just before serving add egg yolks, slightly beaten.
+
+
+Split Pea Soup (Green or Yellow)
+
+          1 1/2 pints split peas (green or yellow)
+          2 1/4 quarts water
+          2 small onions
+          1 carrot
+          1 parsnip (if at hand)
+          1 cup milk
+          1/2 cup cream
+          1 teaspoon salt (more if liked)
+          Pepper and paprika to taste
+          1 1/2 teaspoons sugar
+
+Soak 1 1/2 pints of split peas over night; next day add 2 1/4 quarts
+water and the vegetables, cut fine; also the sugar, salt and pepper and
+cook slowly three hours; now mash through sieve. If it boils down too
+much add a little water. After putting through sieve place on stove and
+add hot milk and cream. If it is not thin enough to suit add more milk.
+
+Stock may be used if same is available.
+
+
+Black Bean Soup
+
+One pint of black beans soaked over night in 3 quarts of water.
+
+In the morning pour off the water and add fresh 3 quarts. Boil slowly 4
+hours. When done there should be 1 quart. Add a quart of beef stock, 4
+whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1
+small carrot, 1 small turnip, all cut fine and fried in a little butter.
+
+Add 1 tablespoon flour, season with salt and pepper and rub through a
+fine sieve.
+
+Serve with slices of lemon and egg balls.
+
+
+Carrot Soup
+
+One quart of thinly sliced carrots, one head of celery, three or four
+quarts of water, boil for two and one-half hours; add one-half cupful of
+rice and boil for an hour longer; season with salt and pepper and a
+small cupful of cream.
+
+
+Veal Soup
+
+          Knuckle of veal 2 1/2 pounds
+          2 raw eggs
+          3 quarts water
+          2 tomatoes cut fine
+          1/2 onion
+          salt and pepper to season
+          a little flour
+          1/2 cup vermicelli or alphabet macaroni
+          2 eggs, beaten very light
+          1 1/2 tablespoons parmesan cheese
+
+Put veal in stewing pan and allow it to cook until thoroughly done. Now
+chop meat and add cheese, flour, salt and pepper if needed and form into
+little balls about the size of a marble. While preparing these, drop in
+macaroni and cook until tender. Now add the meat balls.
+
+If too thick use a little water. Beat the eggs lightly and add while
+boiling.
+
+
+              War Not Only Kills Bodies But Ideals
+                       MRS. HENRY VILLARD,
+              President of Women's Peace Conference.
+
+
+          Must the pride with which women point to the life
+          saving character of the work of the numberless
+          charitable agencies throughout the country--with a
+          resultant lowering of the death rate in our great
+          cities--be offset by the slaughter of our best
+          beloved ones on the field of battle or their death
+          by disease in camps?
+
+          No longer ought we to be called upon to be
+          particeps criminis with men to the extent of being
+          compelled to pay taxes which are largely used for
+          the support of the army and navy.
+
+          Moreover, a recourse to war as a means of righting
+          wrongs is full of peril to the whole human race.
+          Not only are bodies killed, but the ideals which
+          alone make life worth living are for the time
+          being lost to sight. In place of those finer
+          attributes of our nature--compassion, gentleness,
+          forgiveness--are substituted hatred, revenge and
+          cruelty.
+
+[Illustration]
+
+
+          He was a bold man that first ate an
+          oyster.--Swift.
+
+
+Virginia Fried Oysters
+
+Make a batter of four tablespoons of sifted flour, one tablespoon of
+olive oil or melted butter, two well-beaten whites of eggs, one-half
+teaspoon of salt, and warm water enough to make a batter that will drop
+easily. Sprinkle the oysters lightly with salt and white pepper or
+paprika. Dip in the batter and fry to a golden brown.
+
+Drain, and serve on a hot platter, with slices of lemon around them.
+
+
+Creamed Lobster
+
+          2 tablespoons butter
+          1 1/2 pints milk
+          2 tablespoons flour
+          season to taste
+
+When cooked beat in the yolk of an egg.
+
+Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon,
+stalk of celery chopped fine, paprika, sweet peppers, cut fine. Mix all
+together and serve in ramekins. Serve very hot. Serves 12 people.
+
+
+Salmon Croquettes
+
+          Fresh salmon or 1 can of salmon
+          2 eggs
+          1/2 cup butter
+          1 cup fine bread crumbs
+          1 teaspoon baking powder
+          1/2 cup of cream
+          1 pinch of paprika
+          salt to season
+
+Mix well and form into croquettes. Roll in egg and cracker crumbs and
+fry in deep fat.
+
+
+          Partial suffrage has taught the women of Illinois
+          the value of political power and direct influence.
+          Already the effect of the ballot has been shown in
+          philanthropic, civic and social work in which
+          women are engaged and the women of this state
+          realizing that partial suffrage means so much to
+          them, wish to express their deepest interest in the
+          outcome of the campaign for full suffrage which
+          eastern women are waging this year.
+
+          So we say to the women in the four campaign states
+          this year: "You are working not only toward your
+          own enfranchisement but toward the enfranchisement
+          of the women in all the non-suffrage states in the
+          union. Your victory means victory in other states.
+          You are our leaders at this crucial time and
+          thousands of women are looking to you. You have
+          their deepest and heartiest co-operation in your
+          campaign work for much depends upon what you do in
+          working for that victory which we hope will come
+          to the women of Pennsylvania, New York, New Jersey
+          and Massachusetts in this year of 1915."
+
+                                              JANE ADDAMS.
+
+[Illustration]
+
+
+Broiled Salt Mackerel
+
+Wash and scrape the fish. Soak all night, changing the water at bed time
+for tepid and again early in the morning for almost scalding hot. Keep
+this hot for an hour by setting the vessel containing the soaking fish
+on the side of the range. Wash next in cold water with a stiff brush or
+rough cloth, wipe perfectly dry, rub all over again with salad oil and
+vinegar or lemon juice and let it lie in this marmalade for a quarter of
+an hour before broiling. Place on a hot dish with a mixture of butter,
+lemon juice and minced parsley.
+
+
+Shrimp Wriggle
+
+          1 pint fresh shrimps
+          1 heaping cup hot boiled rice
+          1 medium size green pepper
+          1 tablespoonful Worcestershire sauce
+          2 tablespoons tomato catsup
+          1 scant pint cream with heaping teaspoon flour
+          butter size of egg
+          paprika and salt to taste.
+
+Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in
+cream, add butter, add condiments, add just before serving 1 wineglass
+sherry or Madeira.
+
+                                                 HELEN RING ROBINSON.
+
+[Illustration]
+
+
+Chop Suey
+
+Chop Suey is made of chopped meat and the gizzards of ducks or chickens,
+1 cup of chopped celery and 1/2 cup of shredded almonds.
+
+Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow
+root stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauce
+and simmer all for twenty minutes.
+
+
+Veal Kidney Stew
+
+          1 veal kidney
+          1 small onion
+          1 tablespoon butter
+          2 tomatoes cut fine
+          1 small can mushrooms
+          1/2 tablespoon parsley
+          4 tablespoons raw potatoes cut in small pieces
+          Seasoning to taste
+
+Wash, clean and cut fine a veal kidney. Fry onion in butter until light
+brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and
+water, and cook until tender.
+
+
+
+
+MEATS, POULTRY, ETC.
+
+
+Baked Ham (a la Miller)
+
+          1 ten or twelve pound ham
+          1 1/2 lb. brown sugar
+          1 pint sherry wine (cooking sherry)
+          1 cup vinegar (not too strong)
+          1 cup molasses
+          cloves (whole)
+
+Scrub and cleanse ham; soak in cold water over night; in morning place
+in a large kettle and cover with cold water; bring slowly to the boiling
+point and gradually add the molasses, allowing 18 minutes for each
+pound. When ham is done remove from stove and allow it to become cold in
+the water in which it was cooked.
+
+Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen)
+over the ham. Rub brown sugar into the ham; put in roasting pan and pour
+over sherry and vinegar. Baste continually and allow it to warm through
+and brown nicely. This should take about 1/2 hour. Serve with a garnish
+of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.
+Remove all greases from same.
+
+This is a dish fit for the greatest epicure.
+
+[Illustration]
+
+
+          Man is a carnivorous production and must have
+          meals, at least one meal a day. He cannot live
+          like wood cocks, upon suction. But like the shark
+          and tiger, must have prey. Although his anatomical
+          construction, bears vegetables, in a grumbling
+          way. Your laboring people think beyond all
+          question. Beef, veal and mutton, better for
+          digestion.                               Byron.
+
+
+Daube
+
+          4 lb. rump (Larded with bacon)
+          2 large onions
+          2 tablespoons flour
+          1 small can tomatoes
+          1 cup water
+          1 clove garlic
+          2 sprigs thyme--1 bay leaf
+          1/4 sweet pepper
+          several carrots
+          parsley
+
+First fry meat, then remove to platter. Start gravy by first frying the
+onions a nice brown; then add flour and brown; drain the tomatoes and
+fry; add rest of ingredients; put meat into this and let it cook slowly
+for five to six hours.
+
+
+                       U. S. DEPARTMENT OF LABOR
+                          CHILDREN'S BUREAU
+                               WASHINGTON
+
+                                              November 24, 1914.
+
+          Editress Suffrage Cook Book:
+
+          Your letter of November 21st is received.
+
+          Will the following be of any use for the Suffrage
+          Cook Book?
+
+          Is it not strange how custom can stale our sense
+          of the importance of everyday occurrences, of the
+          ability required for the performance of homely,
+          everyday services? Think of the power of
+          organization required to prepare a meal and place
+          it upon the table on time! No wonder a mere man
+          said, "I can't cook because of the awful
+          simultaneousness of everything."
+
+                                        Yours faithfully,
+                                           JULIA C. LATHROP.
+
+[Illustration]
+
+
+
+             Glen Ellen,
+                  Sonoma Co., California.
+                                YACHT ROAMER
+                                         November 5, 1914.
+
+          Editress Suffrage Cook Book:
+
+          Forgive the long delay in replying to your letter.
+          You see, I am out on a long cruise on the Bay of
+          San Francisco, and up the rivers of California,
+          and receive my mail only semi-occasionally. Yours
+          has now come to hand, and I have consulted with
+          Mrs. London, and we have worked out the following
+          recipes, which are especial "tried" favorites of
+          mine:
+
+
+Roast Duck
+
+The only way in the world to serve a canvas-back or a mallard, or a
+sprig, or even the toothsome teal, is as follows: The plucked bird
+should be stuffed with a tight handful of plain raw celery and, in a
+piping oven, roasted variously 8, 9, 10, or even 11 minutes, according
+to size of bird and heat of oven. The blood-rare breast is carved with
+the leg and the carcass then thoroughly squeezed in a press. The
+resultant liquid is seasoned with salt, pepper, lemon and paprika, and
+poured hot over the meat. This method of roasting insures the maximum
+tenderness and flavor in the bird. The longer the wild duck is roasted,
+the dryer and tougher it becomes.
+
+Hoping that you may find the foregoing useful for your collection, and
+with best wishes for the success of your book.
+
+                                           Sincerely yours,
+                                                    JACK LONDON.
+
+[Illustration]
+
+
+Veal Loaf
+
+          3 pounds Veal
+          1/4 lb. Salt Pork
+          1 teaspoon salt
+          1/4 teaspoon pepper.
+              Of the following mixture
+          1/4 teaspoon sage, thyme, and sweet marjoram
+          2 eggs
+          1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk
+          3/4 cup bread crumbs
+
+Have meat ground fine as possible. Then mix thoroughly with the herbs, 1
+egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.
+
+Form a loaf and brush top and sides with the second egg. Now, scatter
+the remaining 1/4 cup of crumbs over the moistened loaf.
+
+Place in a baking pan with the 1/2 cup of stock and bake in a moderate
+oven three hours, basting very frequently, and adding water in case
+stock is consumed.
+
+
+Ducks
+
+Take two young ducks, wash and dry out thoroughly; rub outside with salt
+and pepper--lay in roasting pan, breast down. Cut in half one good sized
+onion and an apple cut in half (not peeled). Lay around the ducks and
+put in about one and one-half pints hot water. Cover with lid of
+roasting pan and cook in a medium hot oven.
+
+In an hour turn ducks on back and add a teaspoon of tart jelly. Leave
+lid off and baste frequently.
+
+In another hour the ducks are ready to serve. Pour off fat in pan. Make
+thickening for gravy (not removing the onion or apple).
+
+For the filling, take stale loaf of bread, cut off crust and rub the
+bread into crumbs, dissolve a little butter (about one tablespoon), add
+that to the crumbs. Salt and pepper to taste and as much parsley as is
+desired. Mix and stuff the ducks.
+
+
+          From the standpoint of Science, Health, Beauty and
+          Usefulness, the Art of Cooking leads all the other
+          arts,--for does not the preservation of the race
+          depend upon it?                          L. P. K.
+
+
+Blanquette of Veal
+
+          2 cups cold roast veal
+          3 teaspoons cream
+          2 teaspoons flour
+          yolks of 2 eggs
+          20 or 30 small onions, the kind used for pickling.
+
+Saute the veal a moment in butter or lard without browning. Sprinkle
+with flour and add water making a white sauce. Add any gravy you may
+have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4
+of an hour on slow fire. Just before serving add yolks of eggs mixed
+with cream.
+
+Cook for a moment, sprinkle with finely chopped parsley and serve.
+
+
+Spitine
+
+Cut from raw roast beef very thin slices. Spread with a dressing made of
+grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put
+all on a long skewer and brown in a little hot butter.
+
+
+Risotti a la Milanaise
+
+          2 lbs. rice
+          1 chicken
+          1 can mushrooms
+          1 lump butter
+          Parmesan cheese
+
+Cut up chicken and cook in water as for stewing, seasoning to taste.
+When almost done add mushrooms and cook a little longer. Now put a large
+lump of butter in a pan and after washing the rice in several waters,
+dry on a clean napkin, and add to butter, stirring constantly. Do not
+allow it to darken. Cook about ten minutes and remove from fire. Take
+baking dish and put the rice in bottom. Now sprinkle generously with
+parmesan cheese. Cut chicken up and remove all bones, pour over rice and
+cook until dry, adding gravy from time to time.
+
+This can be eaten hot or cold.
+
+
+          Der Mensch ist was er iszt.              German.
+
+
+Liver Dumplings (Leber Kloese)
+
+          1 calf's liver
+          1/8 lb. Suet
+          1 small onion
+          1/4 loaf bread
+          3 eggs
+          2 tablespoons bread crumbs
+          Salt, pepper and Sweet marjorie to taste.
+
+Soak liver in cold water for one hour, then skin and scrape it and run
+it through meat chopper twice; the second time adding the suet. Brown
+finely cut onion in two tablespoons of lard; add salt, pepper and sweet
+marjorie to taste.
+
+Soak 1/4 loaf bread in cold water, squeeze out the water and mix the
+bread with the liver, then add three well beaten eggs and enough flour
+to stiffen. Drop one dumpling with a spoon into one gallon of water
+(slightly salted), should it cook away, then add more flour before
+cooking the remainder of the mixture.
+
+Boil thirty minutes, and longer if necessary. When properly cooked the
+middle of the dumpling will be white.
+
+Before serving, brown bread crumbs in butter and sprinkle over the
+dumplings.
+
+
+A Baked Ham
+
+Should be Kentucky cured and at least two years old. Soak in water over
+night.
+
+Put on stove in cold water. Let it simmer one hour for each pound. Allow
+it to stand in that water over night.
+
+Remove skin, cover with brown sugar and biscuit or cracker crumbs,
+sticking in whole cloves. Bake slowly until well browned, basting at
+intervals with the juices. Do not carve until it is cold.
+
+This is the way real Kentucky housekeepers cook Kentucky ham.
+
+                                            DESHA BRECKINRIDGE.
+
+[Illustration]
+
+
+          An ill cook should have a good cleaver.
+                                        Owen Meredith.
+
+
+Belgian Hare
+
+          2 rabbits
+          1 quart sour cream
+          Thin slices of fat bacon
+
+Skin rabbits and wash well in salt water. Cut off the surplus skin and
+use only the backs and hind quarters. Place in roasting pan, putting one
+slice of bacon on each piece of rabbit. Have the oven hot.
+
+Start the rabbits cooking, turning the bacon over so it will brown; when
+brown turn down the gas to cook slowly. Pour 1/2 the cream over in the
+beginning and baste often. When half done pour in the remainder of the
+cream and cook 1 1/2 hours.
+
+If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
+The cream makes a delicious sauce.
+
+
+Pepper Pot
+
+          Knuckle of Veal
+          4 lbs. Honey Comb tripe
+          1 Potato
+          1 Red Pepper
+          1 onion
+          A little summer savory
+          Sweet Basil
+
+Soak tripe over night in salt water. Boil meat and tripe four to six
+hours.
+
+
+Delicious Mexican Dish
+
+Soak and scald a pair of sweetbreads, cut into small bits; take liquor
+from three dozen large oysters; add to sweetbreads with 3 tablespoons of
+gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in
+flour; cook until sweetbreads are tender; add oysters; cook 5 minutes;
+add 3/4 cup of cream; serve with or without toast.
+
+
+Hungarian Goulash
+
+          3 lbs. beef (cut in squares)
+          6 oz. bacon (cut in dice)
+          1/2 pint cream
+          4 oz. chopped onion
+
+Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water
+in which 1/2 teaspoon of extract of beef is added. Add the meat and cook
+slowly one hour; then add cream with paprika to taste and simmer for two
+hours. Add a few small potatoes.
+
+
+Stewed Chicken
+
+Clean and cut chicken and cover with water; add a couple sprigs of
+parsley; 1 bayleaf and a small onion. When chicken is almost done add
+salt and pepper to suit taste.
+
+When chicken is done place in dish or platter and add one half cup cream
+to the gravy; thicken with a little blended flour and strain over
+chicken.
+
+
+Chicken Pot Pie
+
+Prepare same as for stewed chicken. When done remove chicken from bones;
+now boil potatoes enough for family. Line a deep baking dish or a deep
+pan with good rich paste. Sprinkle flour in bottom.
+
+Lay in a layer of chicken; now potatoes, sprinkle with a little salt and
+pepper; now cut thin strips of dough, lay across; then a layer of
+chicken; then a layer of potatoes, and so on until the top of the pan is
+reached; pour over all the chicken, the gravy and put a crust over all
+the top and bake until well done and nicely browned.
+
+Make little punctures in dough to allow the steam to escape.
+
+
+          Tell me what you eat, and I'll tell you what you
+          are.--Brillat Savarin.
+
+
+Anti's Favorite Hash
+
+(Unless you wear dark glasses you cannot make a success of Anti's
+Favorite Hash.)
+
+          1 lb. truth thoroughly mangled
+          1 generous handful of injustice.
+          (Sprinkle over everything in the pan)
+          1 tumbler acetic acid (well shaken)
+
+A little vitriol will add a delightful tang and a string of nonsense
+should be dropped in at the last as if by accident.
+
+Stir all together with a sharp knife because some of the tid bits will
+be tough propositions.
+
+                                     --_Ebensburg Mountaineer Herald._
+
+
+          Husband (Angrily) "Great guns! What are they Lamb
+          Chops, Pork Chops or Veal Chops?"
+
+          Wife (serenely) "Can't you tell by the taste?"
+
+          He: "No, I can't, nor anybody else!"
+
+          She: "Well, then, what's the difference?"
+
+
+Giblets and Rice
+
+Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite
+tender, drain, trim from bones and gristle and set aside.
+
+Boil one cup rice in one quart water for fifteen minutes. Drain, put in
+double boiler with broth from giblets and let boil 1 hour. Brown 1
+tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1
+chopped onion, and boiling water until smooth and creamy, then add some
+bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar
+and lastly giblets, cover and let simmer for twenty minutes. Put rice
+into a chop dish, serve giblets in the center. May be garnished with
+tomato sauce or creamed mushrooms or pimentos.
+
+
+          For a man seldom thinks with more earnestness of
+          anything than he does of his dinner.
+                                             Sam'l Johnson.
+
+
+Savory Lamb Stew
+
+Take two pounds spring lamb and braise light with butter size of a
+walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let
+simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small
+head of young cabbage (cut in eighths) cover closely and allow at least
+an hour's slow boiling. This can be made on the stove, in the oven, or
+in fireless cooker.
+
+The flavor of this dish can be varied by the addition of two or three
+tomatoes.
+
+
+Squab Casserole
+
+          3 eggs boiled hard
+          1 teaspoon parsley, cut fine butter
+          seasoning to taste
+          1 teaspoon parmesan
+          a few little onions
+          few potato balls
+          bread crumbs
+
+Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan
+cheese and seasoning. Now stuff each squab with this stuffing, putting a
+small piece of butter in each bird and sew up.
+
+Place in a baking pan with a lump of butter and brown nicely on all
+sides. Now add a little water and cover and cook slowly until well done.
+While they are cooking add little onions and potato balls to the gravy.
+
+
+          I have sent but one recipe to a cook book, and
+          that was a direction for driving a nail, as it has
+          always been declared that women do not know how to
+          drive nails. But that was when nails were a
+          peculiar shape and had to be driven in particular
+          way, but now that nails are made round there is no
+          special way in which they need to be driven. So my
+          favorite recipe cannot be given you.
+
+          As for my effort in the culinary line--I have not
+          made an effort in the culinary line for more than
+          at least thirty years, except once to make a clam
+          pie, which was pronounced by my friends as very
+          good. But I cannot remember how I made it. I have
+          a favorite recipe, however, something of which I
+          am very fond and which I might give to you. I got
+          it out of the newspapers and it is as follows:
+
+          Spread one or two rashers of lean bacon on a
+          baking tin, cover it thickly with slices of
+          cheese, and sprinkle a little mustard and paprika
+          over it. Bake it in a slow oven for half an hour
+          and serve with slices of dry toast.
+
+          Now that is a particularly tasty dish if it is
+          well done. I never did it, but somebody must be
+          able to do it who could do it well.
+
+                             Faithfully yours,
+                                        ANNA H. SHAW.
+
+[Illustration]
+
+
+Daube
+
+Brown a thick slice from a round of beef in a hot pan and season
+carefully, adding water to make a pan gravy; add also a pint of tomato
+juice and onion juice to taste; cover and simmer gently for at least an
+hour and a half; turn the meat frequently, keeping the gravy in
+sufficient quantity to insure that the meat shall be thoroughly moist
+and thoroughly seasoned.
+
+When served, it should be, if carefully done, very tender. The gravy may
+be thickened or not, according to individual taste.
+
+                                                     MRS. SAM'L SEMPLE.
+
+[Illustration]
+
+
+Liver a la Creole
+
+Take a fine calf liver. Skin well and cut in thick slices. Season with
+salt and pepper. Fry in deep fat and drain.
+
+Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in
+parsley and pour at once over liver and serve.
+
+
+Chicken Croquettes
+
+          1 pound of chicken
+          3 teaspoons chopped parsley
+          1 1/2 cups cream
+          1 small onion
+          1/4 pound butter
+          1/4 pound bread crumbs
+          season to taste
+          1 pinch of paprika
+
+Grind meat twice. Boil the onion with the cream and strain the onion
+out. Let cool and pour over crumbs. Add parsley and butter, and make a
+stiff mixture. Now add seasoning.
+
+Mix all together by beating in the meat. If too thick add a little milk
+and form into croquettes, and put in ice box.
+
+When cool dip in beaten egg and then in crackers or bread crumbs. Fry in
+deep fat.
+
+
+Nuts as A Substitute for Meat
+
+Although many are trying to eliminate so much meat from menus on account
+of its soaring cost, the person who performs hard labor must have in its
+place something which contains the chief constituents of meat, protein
+and fats, or the body will not respond to the demands made upon it
+because of lowered vitality from lack of food elements needed.
+Scientific analyses have proven that nuts contain more food value to the
+pound than almost any other food product known. Ten cent's worth of
+peanuts, for example, at 7 cents a pound will furnish more than twice
+the protein and six times more energy than could be obtained by the same
+outlay for a porterhouse steak at 25 cents a pound.
+
+One reason for the tardy appreciation of the nutritive value of nuts is
+their reputation of indigestibility. The discomfort from eating them is
+often due to insufficient mastication and to the fact that they are
+usually eaten when not needed, as after a hearty meal or late at night,
+whereas, being so concentrated, they should constitute an integral part
+of the menu, rather than supplement an already abundant meal, says the
+Philadelphia Ledger. They should be used in connection with more bulky
+carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.;
+too concentrated nutriment is often the cause of digestive disturbance,
+for a certain bulkiness is essential to normal assimilation.
+
+
+Pecan Nut Loaf
+
+          1 cup hot boiled rice
+          1 cup pecan nut meat (finely chopped)
+          1 cup cracker crumbs
+          1 egg
+          1 cup milk
+          1 1/4 teaspoons salt
+          pepper to taste
+          1 teaspoon melted butter
+
+Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk,
+salt and pepper.
+
+Turn into buttered bread pan; pour over butter, cover and bake in a
+moderate oven 1 hour.
+
+Put on hot platter and pour around same this sauce:
+
+Cook 3 tablespoons butter with slice of onion and a few pimentos,
+stirring constantly. Add 3 tablespoons flour; stir, pour in gradually
+1 1/2 cups milk.
+
+Season and strain.
+
+
+          "I am in earnest. I will not equivocate--I will
+          not excuse--I will not retreat a single inch--AND
+          I WILL BE HEARD."
+
+                                         WM. LLOYD GARRISON.
+
+[Illustration]
+
+
+Nut Hash
+
+Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and
+any other vegetable which is on hand and put into buttered frying pan,
+heat quickly and thoroughly, salt to taste, and just before removing
+from the fire stir in lightly a large spoonful of peanut meal for each
+person to be served. To prepare the meal at home, procure raw nuts,
+shell them and put in the oven just long enough to loosen the brown
+skin; rub these off and put the nuts through the grinder adjusted to
+make meal rather than an oily mixture. This put in glass jars, and kept
+in a cool place will be good for weeks. It may too, be used for
+thickening soups or sauces, or may be added in small quantities to
+breakfast muffins and griddle-cakes.
+
+Potato soup, cream of pea, corn or asparagus and bean soup may be made
+after the ordinary recipes, omitting the butter and flour and adding
+four tablespoons of peanut meal.
+
+
+Nut Turkey
+
+Nut turkey for Thanksgiving instead of the national bird, made by mixing
+one quart of sifted dry bread crumbs with one pint of chopped English
+walnuts--any other kind of nuts will go--and one cupful of peanuts,
+simply washed and dried, and adding a level teaspoon of sage, two of
+salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and
+sufficient water to bind the mass together. Then form into the shape of
+a turkey, with pieces of macaroni to form the leg bones. Brush with a
+little butter and bake an hour in a slow oven and serve with drawn
+butter sauce.
+
+A dinner roast made of nuts and cheese contains the elements of meat.
+Cook two tablespoons of chopped onion in a tablespoon of butter and a
+little water until it is tender, then mix with it one cupful each of
+grated cheese, chopped English walnuts and bread crumbs, salt and pepper
+to taste and the juice of half a lemon; moisten with water, using that
+in which the onion has been cooked; put into a shallow baking dish and
+brown in the oven.
+
+Hickory nut loaf is another dish which can take the place of meat at
+dinner. Mix two cups of rolled oats, a cupful each of celery and milk,
+two cups of bread crumbs and two eggs, season and shape, then bake 20
+minutes. Serve with a gravy made like other gravy, with the addition of
+a teaspoon of rolled nuts.
+
+
+Nut Scrapple
+
+On a crisp winter morning a dish of nut scrapple is very appetizing and
+just as nutritious as that made of pork. To make it, take two cupfuls of
+cornmeal, one of hominy and a tablespoon of salt and cook in a double
+boiler, with just enough boiling water until it is of the consistency of
+frying. While still hot add two cupfuls of nut meats which had been put
+through the chopper; pour into buttered pan and use like other scrapple.
+
+Peanut omelet is a delicious way to serve nuts. Make a cream sauce with
+one tablespoon of butter, two tablespoons of flour and three-quarters of
+a cupful of flour and three-quarters of a cupful of milk poured in
+slowly. Take from the fire, season, add three-quarters of a cupful of
+ground peanuts and pour the mixture on the lightly beaten yolks of three
+eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and
+bake for 20 minutes.
+
+
+Nut Roast
+
+          3 eggs (beaten with egg beater)
+          2 cups English Walnut meats
+          milk to moisten it
+          4 cups of bread crumbs (grated)
+          1 small tablespoon butter
+          pinch salt.
+
+1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups.
+A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of
+shelling is saved.
+
+Melt butter and pour over mixture, salt, then add enough milk to
+moisten, so as to form the shape of a loaf of bread. Too little milk
+will cause the loaf to separate, likewise, too much will make it mushy.
+Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered
+bread pan or baking dish. A small slice goes very far as it is solid and
+rich. Serve with hot tomato sauce.
+
+This makes a delicious luncheon dish, served with peas and a nice
+salad.
+
+
+Oatmeal Nut Loaf
+
+Oatmeal nut loaf can be served cold in place of meat for Sunday night
+tea. Put two cups of water in a sauce pan; when boiling add a cupful of
+oatmeal, stirring until thick; then stir in a cupful of peanuts that
+have been twice through the grinder, two tablespoons of salt, half a
+teaspoon of butter, and pack into a tin bucket with a tight fitting lid
+and steam for two hours; slice down when cold. This will keep several
+days if left in the covered tin and kept in a cool place. A delicious
+sandwich filling can be made from chopped raisins and nuts mixed with a
+little orange or lemon juice. Cooked prunes may be used instead of
+raisins.
+
+
+          Rastus: "So you wife am one of dem Suffragettes?
+          Why don't yo show her de evil ob sech pernicious
+          doctrine by telling her her place am beside de
+          fireside?"
+
+          Sambo: "Huh! She dun shoot back sayin' dat if it
+          wasn't foh her takin' in washin' dere wouldn't be
+          any fireside."--Puck.
+
+
+
+
+VEGETABLES
+
+
+Cream Potatoes
+
+Bake the potatoes in a slow oven. When perfectly cold slice rather thin.
+Put into a pan, sprinkle on a little flour and toss the potatoes about
+with your hand until some flour adheres to each piece. Cover these
+floured potatoes with small bits of butter. If the butter is put in in
+one piece the potatoes get broken before the butter reaches them all.
+
+Sprinkle in a little salt and put in enough cream so that they are about
+half covered. If you use more cream they will cook too tender and be
+mushy before the cream is cooked down. Stand by them. Stir with a knife
+blade lifting them from the bottom but not turning them over.
+
+When they begin to glisten lift them to a hot serving dish and put them
+where they will keep warm but will not cook any further.
+
+If you have not cream add a little more butter but the cream is better
+than the butter.
+
+                           HARRIET TAYLOR UPTON,
+                           President, Ohio Women's Suffrage Association.
+                           Warren, Ohio.
+
+[Illustration]
+
+
+French Fried Potatoes
+
+Wash and pare the potatoes and cut into any desired shape. Drain well.
+Fry in smoking fat until nicely browned, then drain on browned paper.
+Season well and serve.
+
+
+Potatoes Au Gratin
+
+Cut cold boiled potatoes into cubes and make a cream dressing. Butter
+the baking dish, put in a layer of potatoes and then a layer of the
+dressing, then sprinkle with a little parmesan cheese; now a layer of
+potatoes and then a layer of dressing and then cheese, put in oven and
+allow them to brown.
+
+
+Potato Croquettes
+
+Pare sweet or white potatoes and boil as for mashed potatoes. When done
+and mashed add a good lump of butter and season well; add a little hot
+milk, form into croquettes and dip into beaten egg, then in bread or
+cracker crumbs. Cook in deep fat. Garnish with parsley.
+
+
+          Let the sky rain potatoes.--Shakespeare
+
+
+Pittsburgh Potatoes
+
+          1 onion
+          1 quart potato cubes
+          1/2 can pimentos
+          2 cups white sauce
+          1/2 lb. cheese
+          1 teaspoon salt
+
+Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour
+white sauce over; stir in cheese; bake in a moderate oven.
+
+
+Sweet Potato Souffle
+
+Boil some sweet potatoes and ripe chestnuts separately, adding a little
+sugar to the water in which the chestnuts are boiled.
+
+Mash all well together and add some cream and butter and beat until
+light. Then place for a minute or two in the oven to brown.
+
+
+Potatoes a la Lyonnaise
+
+Cut cold boiled potatoes into tiny dice of uniform size. Put two great
+spoonfuls of butter into the frying pan and fry two sliced onions in
+this for three minutes. With a skimmer remove the onions and turn the
+potatoes into the hissing butter. Toss and turn with a fork, that the
+dice may not become brown. When hot, add a teaspoon of finely chopped
+parsley and cook a minute longer. Remove the potatoes from the pan with
+a perforated spoon, that the fat may drip from them. Serve very hot.
+
+
+Stuffed Potatoes
+
+Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
+and with a teaspoon scoop out the inside of each potato. Put this in a
+bowl with two ounces of butter, the yolks of two eggs, salt to taste,
+pepper and sugar.
+
+
+Potato Dumplings
+
+To be served with German Pot Roast or Beef a la mode.
+
+          4 large raw potatoes grated
+          8 large boiled potatoes grated
+          2 eggs
+          3/4 cup bread crumbs
+          1 tablespoon melted butter
+
+Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly
+grated boiled potatoes and salt, mix flour with the hands while forming
+dumplings size of large egg, drop at once into boiling salted water.
+
+Boil twenty minutes, drain, lay on platter and sprinkle with fried
+chopped onions, bread crumbs browned in butter.
+
+
+Potato Puffers
+
+Peel and grate 8 large potatoes, one onion, mix at once with two or
+three eggs (before potatoes have time to discolor). Have spider very hot
+with plenty of hot fat.
+
+Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then
+turn and fry second side. Serve immediately with apple sauce or stewed
+fruit of any kind.
+
+
+Stuffed Tomatoes
+
+(Luncheon Dish.)
+
+          5 large tomatoes
+          1 tablespoon minced green (sweet) peppers
+          minced onion
+          3 or 4 pork sausages
+          2 cups bread crumbs
+          1 teaspoon or tablespoon of minced parsley
+          salt and pepper
+          1 tablespoon melted butter
+
+Boil the sausages ten minutes, then skin and chop fine. Hollow your
+tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all
+thoroughly then heap into the tomato shells. Put large tablespoon butter
+in baking pan and bake about 20 minutes in hot oven.
+
+Green peppers and sausages can be omitted if so preferred.
+
+This stuffed tomato served with bread and butter can be used as a first
+course instead of bouillon and also can be used as a substitute for
+meat.
+
+
+Baked Tomatoes
+
+          8 large smooth tomatoes
+          2 green peppers
+          1 tsp. salt
+          1 1/2 pints milk
+          1 good sized onion
+          1 1/2 T. sugar
+          flour
+
+Wash tomatoes, do not peel, slice piece from top of each and scoop out a
+little of the tomato. Cut peppers in two lengthwise and remove
+seeds--place in cold water.
+
+Now put onion and peppers through meat chopper, sprinkle a little sugar
+and a little salt over each tomato and place in good sized baking dish;
+now put ground onion and ground peppers on top of tomato.
+
+Put butter in skillet and when melted, not brown, stir in flour until a
+paste is formed, now add gradually the milk as you would for cream
+dressing, stir constantly.
+
+The dressing must be very thick to allow for the water from the
+tomatoes. Put this sauce around the tomatoes, not on top and place in a
+moderate oven to bake about one hour slow. Serve if possible in the same
+dish in which it was baked as it is very attractive.
+
+                                               MARY ROBERTS RINEHART.
+
+[Illustration]
+
+
+Green String Beans
+
+          1/4 Peck
+
+Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove
+garlic--parsley. Add beans and 1 cup water. Cook 1 1/2 hours.
+
+
+Fresh Beans (Green or Yellow.)
+
+          1/4 peck beans
+          1 good size onion
+          1/2 clove of garlic
+          2 small tomatoes
+          1 pinch of thyme
+          1/2 tablespoon butter
+          1/2 tablespoon bacon fat
+          Salt to taste
+
+Cut beans lengthwise very thin. Put butter and bacon fat in saucepan.
+Cut up onion and let it fry to a light brown. Then wash beans and put
+them in the fat. Add garlic and tomatoes, (cut up) and thyme--a little
+salt and a little water. Cook.
+
+
+Barbouillade
+
+          A dish from "fair Provence"
+
+1 large or two small egg-plants; two cucumbers; four onions; six
+tomatoes; 1 green pepper.
+
+Peel and cut separately all vegetables; fry sliced onions in a teaspoon
+of lard; add tomatoes, crushing them and stirring until quite soft; add
+half a teaspoon of salt, then the cucumber, egg-plant, and green pepper,
+stirring over a hot fire for ten minutes; place over a slow fire and
+stew for three hours.
+
+If the vegetables are fresh and tender, nothing else is needed, but if
+they are somewhat dry, add a cupful of stock.
+
+Cold barbouillade is excellent to spread on bread for sandwiches.
+
+Barbouillade is usually served hot with rice boiled a la Creole.
+
+
+Boiled Rice
+
+Wash very thoroughly one cupful of rice; boil for twenty minutes in
+three quarts of boiling water; drain and shake well, pour cold water
+over the rice to separate the grains, and set in the oven a few minutes
+to keep hot.
+
+
+Spinach
+
+Wash thoroughly, then throw into cold water and bring to boiling point;
+then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander,
+let cold water run over it, drain well, squeezing out water with spoon,
+then chop very fine; add creamed butter, salt and pepper.
+
+Heat again thoroughly, then serve with hard boiled eggs sliced on top.
+
+
+Spaghetti
+
+          1/2 box Spaghetti
+          1 can tomatoes
+          1/2 large onion
+          1 teaspoon salt
+          1/8 teaspoon pepper
+          3 tablespoons sugar
+          1 tablespoon flour
+          1 pint water
+          1 tablespoon butter
+          1 1/2 lbs. boiling meat
+          Sap Sago or Parmesan cheese.
+
+Boil spaghetti twenty-five minutes in salt water, drain, and run cold
+water over it to separate.
+
+While the spaghetti is boiling make sauce as follows: put the butter in
+the skillet and when hot put in the onion and let brown. Then add the
+tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one
+and one-half hours. Then add flour mixed with a little water; thicken to
+the consistency of cream; strain.
+
+Take baking dish and place a layer of spaghetti, then a layer of sauce,
+then sprinkle this with the cheese, continue until the pan is filled,
+allowing cheese to be on the top.
+
+Bake one-half hour in a moderate oven.
+
+
+Baked Beans
+
+          1 quart beans
+          1 scant teaspoon baking soda
+          3 tablespoons molasses
+          1/4 pound salt pork
+          1/4 pound bacon
+          3 tablespoons vinegar
+          1/2 teaspoon mustard
+          salt and pepper to taste
+          3 tablespoons catsup
+
+Soak beans over night in luke warm water with soda. In morning pour off
+water and wash in cold water. Now place salt pork in bottom of bean
+crock and put layers of beans on top, sprinkle with pepper and salt,
+when filled nearly to top put on slices of bacon.
+
+Now blend mustard with vinegar, now add molasses and catsup and pour
+over the beans and fill up and over the top with luke warm water. Bake
+in a slow oven for at least six hours, longer if necessary.
+
+
+Creamed Mushrooms
+
+          1 lb. mushrooms
+          flour to thicken
+          1/4 lb. butter
+          1/2 pt. sweet cream
+
+To one pound of cleaned and well strained mushrooms, add 1/4 lb. of
+fresh butter. Allow mushrooms to cook in butter about five minutes.
+Sprinkle enough flour to thicken.
+
+When well mixed, pour in gently a little more than 1/2 pint of sweet
+cream. Allow it to boil, add salt and pepper to taste.
+
+                                                     MRS. ENOCH RAUH.
+
+[Illustration]
+
+
+Macaroni a la Italienne
+
+          2 lbs. ground meat
+          2 onions
+          1 large tablespoon butter
+          1 1/2 tablespoons sugar
+          salt and pepper to taste
+          1 large can tomatoes
+          2 lbs. macaroni
+          Parmesan cheese
+          2, 3 or 4 cups water
+
+Put butter in a pan and allow it to melt, add onions and cook until
+light brown, not dark. Now add meat and cook slowly, now add sugar, and
+seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow
+it to cook three hours or longer, adding more water as it needs it. It
+will turn dark, almost a mahogany, as it nears the finishing point. When
+almost done put macaroni on in plenty of boiling salt water and cook
+almost twenty minutes. Do not allow it to cook entirely. When done drain
+off water. Now take baking dish, and put a layer of macaroni on bottom,
+now a layer of parmesan cheese, now a layer of the tomato and meat
+sauce, now a layer of cheese and repeat with macaroni, cheese, sauce,
+etc., until the top is reached. Put on a generous layer of sauce and
+cheese and allow it to bake about a half hour in a medium oven, being
+careful that it is not too hot.
+
+Regarding how much water to add must be determined by cook. Some times
+it boils more rapidly. The sauce must not be too thin.
+
+To serve with Macaroni Italienne the following is very fine.
+
+Have the butcher cut a 2 pound round steak as thin as possible and
+prepare the following way:
+
+          1 generous cup grated bread crumbs
+          2 anchovies, cut fine
+          1/2 tablespoon parsley, cut fine
+          3 eggs boiled hard
+          1/2 tablespoon parmesan cheese
+          seasoning to taste
+
+Grate the bread, cut anchovies and parsley fine. Mix all with seasoning
+and cheese and spread on steak. Now place the eggs which have been
+boiled hard, peel, and allow to remain whole on top of bread crumbs,
+etc. Place at equal distance from each other, and roll up and bind with
+skewers or cord. Put this into the pot with the tomato and meat sauce
+and allow it to cook until the sauce is done, at which time the meat
+roll will also be ready to serve. Place the roll on a dish and cut in
+slices.
+
+This, with a light salad, is sufficient for a dinner.
+
+
+Rice With Cheese
+
+Cook a cup of rice in rapidly boiling, salted water until almost ready
+for the table. Drain, mix with a pint of white sauce, pour into a baking
+dish, cover with slices of cheese, and bake in a moderate oven twenty
+minutes.
+
+The white sauce may also be flavored with cheese.
+
+
+Rice With Nuts
+
+Prepare rice as above, and mingle with white sauce; add half a cup of
+chopped nuts--pecans or hickory nuts preferred; sprinkle a few chopped
+nuts over surface, and brown in quick oven.
+
+                 MRS. SAMUEL SEMPLE,
+                    President, State Federation of Pennsylvania Women.
+
+
+Carrot Croquettes
+
+Boil four large carrots until tender; drain and rub through a sieve, add
+one cupful of thick white sauce, mix well and season to taste. When
+cold, shape into croquettes, and fry same as other croquettes.
+
+
+Potato Balls
+
+Two soup plates of grated potatoes which have been boiled in the skins
+the day before. Add four tablespoons flour or bread crumbs, a little
+nutmeg and salt, one-half cup of melted butter and the yolks of four
+eggs and one cupful croutons (fried bread--in butter--cut into small
+cubes).
+
+Mix together, then add the beaten whites of the eggs. Mix well and form
+into balls, then boil in boiling salt water about fifteen or twenty
+minutes. Serve with bacon cut into small squares on top.
+
+To be eaten with stewed dried fruits cooked together--prunes, apricots,
+apples.
+
+                                              MRS. RAYMOND ROBINS.
+
+
+Vegetable Medley, Baked
+
+To take the place of the roast on a meatless menu, try the following:
+
+Soak and boil one-half pint of dried beans to make a pint of pulp,
+putting it through a colander to remove the skins. Take small can of
+tomato soup and to this allow a pint of nuts ground, two raw eggs, half
+a cup of flour browned, one small onion minced and a tablespoon of
+parsley, also minced. Season to taste with sage, sweet marjoram, celery
+salt, pepper and paprika and mix the whole well, stirring in half a cup
+of sweet milk. Put into a well-greased baking tin and brown for 20
+minutes in a quick oven. Serve hot on a flat dish as you would a roast
+with brown gravy or tomato sauce.
+
+
+          Women cannot make a worse mess of voting than men
+          have. They will make mistakes at first. That is to
+          be expected. It will not be their fault, but the
+          fault of the men who have withheld from them what
+          they should have had before this. But eventually
+          they will get their bearings, and will use the
+          ballot to better effect than men have used it.
+
+          Whatever the outcome, it will be better to have
+          intelligent women voting than the illiterates and
+          incompetents who have now the right to the vote
+          because they are men. We need to tighten up at one
+          end of the voting question and broaden out at the
+          other. We should take from the ignorant, worthless
+          and unfit men who possess it, that right of
+          suffrage which they do not know how to use. We
+          should give to the thousands of intelligent women
+          of the country the right of suffrage which should
+          be theirs.
+
+                                          IRVIN S. COBB.
+
+[Illustration]
+
+
+          The waste of good materials, the vexation that
+          frequently attends such mismanagement and the
+          curses not unfrequently bestowed on cooks with the
+          usual reflection, that whereas God sends good
+          meat, the devil sends cooks.           E. Smith.
+
+
+
+
+SAVORIES
+
+
+Hot savory and cold salad are always to be recommended--some suggestions
+that are worth remembering.
+
+A hot savory and a cold salad make a good combination for the summer
+luncheon, and the savory is a useful dish for the disposition of
+left-over scraps of meat, fish, etc.
+
+The foundation of a savory is usually a triangle or a finger of buttered
+brown bread toast, or fried bread, pastry or biscuit. The filling may be
+varied indefinitely, and its arrangement depends upon available
+materials.
+
+Here are a few suggestions for the use of materials common to all
+households.
+
+
+          He that eats well and drinks well, should do his
+          duty well.
+
+
+Tomato Toast
+
+Half an ounce of butter, two ounces of grated cheese, one tablespoon of
+tomato; paprika. Melt the butter and add the tomato (either canned or
+fresh stewed), then the grated cheese; sprinkle with paprika and heat on
+the stove. Cut bread into rounds or small squares, fry and pour over
+each slice the hot tomato mixture.
+
+
+Ham Toast
+
+Mince a little left-over boiled ham very finely. Warm it in a pan with a
+piece of butter. Add a little pepper and paprika. When very hot pile on
+hot buttered toast. Any left-over scraps of fish or meat may be used up
+in a similar way, and make an excellent savory to serve with a green
+salad.
+
+
+Cheese Savories
+
+Butter slices of bread and sprinkle over them a mixture of grated cheese
+and paprika. Set them in a pan and place the pan in the oven, leaving it
+there until the bread is colored, and the cheese set. Serve very hot.
+
+
+Sardine Savories
+
+Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
+into strips and butter them. Remove the skin and the bones from the
+sardines and lay one fish on each finger of the bread. Chop the white of
+the egg into fine pieces and rub the yolk through a strainer. Chop the
+parsley very fine and decorate each sardine with layers of the white,
+the yolk and the chopped parsley. Season with pepper and salt.
+
+
+Oyster Savories
+
+These make a more substantial dish, and are delicious when served with a
+celery salad: Six oysters, six slices of bacon, fried bread, seasoning.
+Cut very thin strips of bacon that can be purchased already shaved is
+best for the purpose. Season the oysters with pepper and salt, and wrap
+each in a slice of the bacon, pinning it together with a wooden splint
+(a toothpick). Place each oyster on a round of toast or of fried bread,
+and cook in the oven for about five minutes. Serve very hot, and
+sprinkle with pepper.
+
+
+Savory Rice and Tomato
+
+Fry until crisp a quarter pound of salt pork. Put into the pan with it a
+medium-sized onion, minced fine and brown. All this to three cupfuls of
+boiled rice; mix in two green peppers seeded and chopped, and a cupful
+of tomato sauce. Season all to taste with salt and pepper, turn into a
+buttered baking dish, sprinkle with fine breadcrumbs and small pieces of
+butter. Brown.
+
+
+Stuffed Celery
+
+A most delicious relish is made with Roquefort cheese, the size of a
+walnut, rubbed in with equal quantity of butter, moistened with sherry
+(lemon juice will serve if sherry be not available), and seasoned with
+salt, pepper, celery salt, and paprika; then squeezed into the troughs
+of a dozen slender, succulent sticks of celery. This is a very
+appropriate prelude to a dinner of roast duck.
+
+                                              JACK LONDON.
+
+
+          Here is bread which strengthens man's heart, and,
+          therefore, is called the staff of life.
+                                          Mathew Henry
+
+
+
+
+BREAD, ROLLS, ETC.
+
+
+Fine Bread
+
+          3 small potatoes
+          1 tablespoon lard
+          2 handfuls salt
+          1 handful sugar
+
+Soak the magic yeast cake in a little luke warm water. Add a little
+flour to this, and let it stand an hour. Boil the potatoes in 2 quarts
+water: when soft put through sieve and then set aside to cool in the
+potato water. Add to this the lard, salt and sugar.
+
+About 4 in the afternoon put the liquid in large bread riser. Add about
+3 quarts of flour, beat thoroughly for at least 10 minutes; now add
+dissolved yeast to it; let sponge rise until going to bed and then
+stiffen. Knead until dough does not stick to the hands about 20 to 25
+minutes. It will double in size. In morning put in bread pans and let
+rise one hour or more. Bake in moderately hot oven one hour.
+
+Many persons prefer stiffening the bread in the morning. In this case
+set the sponge later in the evening and allow it to rise all night,
+stiffening with the flour in the morning instead of the evening. Of
+course this allows the baking to be rather late in the day.
+
+                                              MRS. MEDILL MCCORMICK.
+
+[Illustration]
+
+
+Excellent Nut Bread
+
+Two cupfuls of white flour (sifted), two cupfuls of graham or entire
+wheat flour (sifted if one chooses), one-half cup of New Orleans
+molasses, little salt, two cupfuls of milk or water, one cupful of
+walnut meats (cut up fine), one teaspoonful of soda dissolved in milk,
+about two tablespoons melted butter. Let raise 20 minutes. Bake about
+one hour in moderate oven.
+
+
+Virginia Batter Bread
+
+          2 cups milk
+          Salt to taste
+          1 tablespoon butter
+          1/2 cup of cream
+          1/2 cup white corn meal
+          2 to 5 well beaten eggs
+
+Put in double boiler 2 cups of milk and 1/2 cup of cream. When this
+reaches boiling point salt to taste. While stirring constantly sift in
+1/2 cup of white corn meal (this is best). Boil 5 minutes still
+stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten
+eggs (beaten separately) 1 for each person is a good rule.
+
+Pour into a greased baking dish and bake in a quick oven until brown
+like a custard. It must be eaten hot with butter and is a good breakfast
+dish.
+
+                                                MRS. K. W. BARRETT.
+
+
+Bran Bread
+
+          4 cups sterilized bran
+          2 cups buttermilk
+          raisins if desired
+          2 cups white flour
+          1/2 teaspoon soda
+
+Bake until thoroughly done.
+
+[Illustration]
+
+
+          Editress Suffrage Cook Book:
+
+          I take pleasure in sending you a portrait and also
+          my favorite recipe for food, which I hope will be
+          of some use to you and help the cause along.
+
+          Mush should be made only of the whole meal flour
+          of the grain and well cleaned before grinding.
+          Whole wheat flour, whole Indian Corn Meal, whole
+          wheat and whole barley meal are examples of the
+          raw materials.
+
+          Take one pint (pound) of meal, 1/2 teaspoon of
+          salt, four pints (pounds) of water. Add the salt
+          to the water and after boiling stir in slowly, so
+          as to avoid making lumps, the meal until all is
+          used. Break up any lumps that may form with the
+          ladle until the mass is homogeneous.
+
+          Cover the vessel and boil slowly over a low fire
+          so as not to burn the contents, for an hour. Or
+          better after bringing to a boil in a closed vessel
+          place in a fireless cooker over night.
+
+          This is the best breakfast food that can be had
+          and the quantity above mentioned is sufficient for
+          from four to six persons. The cost of the raw
+          material based on the farmer's price is not over
+          1 1/2 cents.
+
+          Variation: Mush may also be made with cold water
+          by careful and continuous stirring. There is some
+          advantage of stirring the meal in cold water as
+          there is no danger of lumping but without very
+          vigorous stirring especially at the bottom, the
+          meal may scorch during the heating of the water.
+
+          The food above described is useful especially for
+          growing children as the whole meal or flour
+          produce the elements which nourish all the tissues
+          of the body.
+
+                                       Respectfully,
+                                          DR. HARVEY W. WILEY.
+
+Dr. Wiley urges house wives to grind their own wheat flour and corn
+meal, using the coffee grinder for the work. The degree of fineness of
+flour is regulated by frequent grindings.
+
+The improvement in flavor and freshness of cakes, breads and mush made
+from home ground wheat and corn will absolutely prove a revelation.
+
+[Illustration]
+
+
+Polenta--Corn Meal
+
+Take an iron kettle, put in two quarts water with one tablespoon salt.
+Heat and before boiling, slowly pour in your corn meal, stirring
+continuously until you have it very stiff. Put on lid and let boil for
+an hour or more. Turn out in a pan and keep warm. Later this is turned
+out on a platter for the table.
+
+Cut it in pieces of about an inch wide for each plate and on this the
+following sauce is added with a teaspoon Parmesan cheese added to each
+piece.
+
+Brown a good sized onion in two tablespoons butter, add 1/2 clove of
+garlic, about 5 pieces of dried mushroom, being well soaked in water
+(use the water also) dissolve a little extract of beef, pouring that
+into this with a little more water, salt and some paprika--a pinch of
+sugar and 1/3 teaspoon vinegar.
+
+A little flour to make a nice gravy. This makes it very palatable.
+
+It takes about ten minutes to cook.
+
+Serve in gravy bowl--a spoonful on each piece of Polenta. Added to that
+the grated cheese, is all that is needed for a whole meal. Apple sauce
+should be served with this dish.
+
+          Man doth not live by bread alone.
+                                         --Owen Meredith
+
+
+Corn Bread
+
+          1 pint corn meal
+          1 pint flour
+          1 teaspoon soda
+          2 teaspoons cream of tartar
+          1 teaspoon salt
+          1 tablespoon sugar
+          1/4 cup melted butter
+          1 pint milk
+          1 egg
+
+Mix the dry ingredients together. Bake in rather quick oven.
+
+
+Nut Bread
+
+          1 beaten egg
+          1 1/2 cups sweet milk
+          1 cup light brown sugar
+          1 cup nuts (Chop before measuring)
+          4 cups flour
+          4 teaspoons baking powder
+
+Let rise 30 minutes. Bake one hour.
+
+
+Hymen Bread
+
+          1 lb. genuine old love
+          7/8 lb. common sense
+          3/4 lb. generosity
+          1/2 lb. toleration
+          1/2 lb. charity
+          1 pinch humor
+
+(always to be taken with a grain of salt.)
+
+Good for 365 days in the year.
+
+
+Corn Bread
+
+          1 cup flour
+          2 cups corn meal (yellow)
+          1/2 cup sugar
+          3 teaspoons baking powder
+          1/4 teaspoon salt
+          2 eggs
+          2 cups milk
+          1 tablespoon butter
+
+Sift all dry ingredients--sugar, flour, meal, salt and baking powder.
+
+Beat yolks and add milk, stir into dry materials. Now beat whites stiff
+and add. Lastly stir in melted butter. Bake in greased pans about twenty
+to thirty minutes.
+
+
+Brown Bread
+
+          1 cup sweet milk
+          1/2 cup brown sugar
+          1 teaspoon salt
+          Graham flour to make a stiff batter
+          1 cup sour milk
+          1/2 cup molasses
+          1 small teaspoon baking soda
+
+Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved,
+last thing, beating well. This makes 2 small loaves.
+
+
+Egg Bread
+
+          1 quart meal
+          1 teaspoon salt
+          3 eggs
+          1 cup milk
+          1 tablespoon lard and butter
+
+Pour a little boiling water over 1 quart of meal to scald it. Add a
+little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of
+lard and butter melted. Add the whites last, well beaten.
+
+Bake in a moderate oven till well done--almost an hour.
+
+
+Quick Waffles
+
+          2 eggs
+          1 quart of milk
+          1 quart of flour
+          a little salt
+          1 tablespoon molten butter
+          1 teaspoon sugar
+
+Beat the eggs very light; then gradually mix in the milk, flour and
+salt; add melted butter.
+
+Pour into the waffle iron and bake at once.
+
+Grease irons well and do not put in too much batter.
+
+
+Dumplings That Never Fall
+
+Two cupfuls of flour, two heaping teaspoons of baking powder, one-half
+teaspoon of salt and one cupful of sweet milk. Stir and drop in small
+spoonfuls into plenty of water, in which meat is boiling. Boil with
+cover off for fifteen minutes, then put cover on and boil ten minutes
+longer. These are very fine with either beef or chicken.
+
+
+                            STATE OF ARIZONA
+                            EXECUTIVE MANSION
+
+          Since equal suffrage became effective in Arizona
+          in December, 1912, the many critics of the
+          innovation have been quite effectually silenced by
+          the advantageous manner in which enfranchisement
+          of women has operated. Not only have the women of
+          this state evinced an intelligent and active
+          interest in governmental issues, but in several
+          instances important offices have been conferred
+          upon that element of the electorate which recently
+          acquired the elective franchise. Kindly assure
+          your co-workers in Pennsylvania of my best wishes
+          for their success.
+
+                                              W. P. HUNT.
+                                                  Governor.
+
+[Illustration]
+
+
+French Rolls
+
+          3 eggs
+          3 ounces butter
+          1 quart of flour
+          1 pint sweet milk
+          1 cake yeast
+          a little salt
+
+Beat the eggs very light; melt the butter in the milk; add a little
+flour and a little milk until all is mixed; then add yeast before all
+the milk and flour are added.
+
+Make into rolls and bake in a pan.
+
+This should be made up at night and set to rise, and baked the next
+morning.
+
+
+Drop Muffins
+
+          3 eggs
+          1 quart of milk
+          1 tablespoon butter
+          3/4 cake yeast
+          flour to make a batter stiff enough for a spoon to stand upright.
+
+Make up at night and in morning drop from spoon into pan. Bake in a
+quick oven.
+
+
+          We'll bring your friends and ours to this large
+          dinner. It works the better eaten before
+          witnesses.
+                                              --Cartwright.
+
+
+Soft Gingerbread
+
+          1/2 cup butter
+          2 eggs
+          1 cup hot water
+          1 teaspoon cloves
+          1 teaspoon soda
+          1/2 cup sugar
+          1 teacup molasses
+          1 teaspoon cinnamon
+          1 teaspoon ginger
+          2 1/2 cups flour
+
+Dissolve soda in couple teaspoonfuls hot water.
+
+
+Gingerbread
+
+          1 cup sugar
+          1 cup molasses
+          2 1/2 cups flour
+          3/4 cups lard and butter
+          2 eggs
+          1 dessert spoon soda dissolved in cup cold water
+          1 teaspoon ginger
+          1 teaspoon cloves
+          1 teaspoon cinnamon
+
+Bake in slow oven and leave in pan until cold.
+
+
+Cream Gingerbread
+
+          2 eggs, beaten, add
+          3/4 cup sugar
+          3/4 cup sour milk
+          1 tablespoon ginger
+          3/4 cup molasses
+          1 teaspoon cinnamon
+          1 1/2 level teaspoon soda well sifted
+          2 level cups flour
+
+Bake in gem pans. Greatly improved by adding nuts and raisins.
+
+
+Cream Gingerbread Cakes
+
+          2 eggs
+          1/2 cup molasses
+          grated rind of 1/2 lemon
+          1 teaspoon cinnamon
+          2 cups flour
+          1/2 cup sugar
+          3/4 cup thick sour milk
+          1 saltspoon salt
+          1 tablespoon ginger
+          1 1/2 teaspoons soda (level)
+
+Beat 2 eggs until light, add 1/2 cup of sugar, 1/2 cup molasses, 3/4 cup
+thick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1
+teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well
+sifted flour mixed with 1 1/2 teaspoons soda (level).
+
+Bake in gem pans. If desired add nuts and raisins which improves them
+very much.
+
+
+Parliament Gingerbread
+
+(With apologies to the English Suffragists)
+
+          1/2 lb. flour
+          1/2 lb. treacle
+          1 oz. butter
+          1/2 small spoon soda
+          1 dessert spoon ginger
+          1 dessert spoon mixed spices
+          1/2 cup sugar
+
+A bit of hot water in which soda is dissolved.
+
+Put flour in a basin, and rub in butter, and dry ingredients; then, soda
+and water; pour in treacle, and knead to smooth paste. Roll quite thin
+and cut in oblongs. Bake about 1/4 hour.
+
+
+Soft Gingerbread
+
+          1 cup sour milk
+          1/2 cup butter
+          2 eggs
+          2 pints flour
+          1 cup molasses
+          1/2 cup sugar
+          1 1/2 teaspoons soda
+          2 teaspoons ginger
+
+
+Dr. Van Valja's Griddle Cakes
+
+          1 cup boiled rice
+          1 level tablespoon flour
+          yolks of three eggs
+          pinch salt
+
+Beat the eggs to a froth, put in the rice and flour, bake on rather hot
+griddle greased with butter--eat with sugar and cinnamon.
+
+Very good for a dyspeptic.
+
+
+Sally Lunn
+
+          1/4 cup sugar
+          1 egg
+          2 cups flour
+          2 tablespoons melted butter
+          1 cup milk
+          3 teaspoons baking powder
+
+A good breakfast toast is made by dipping the slices of bread in a pint
+of milk to which a beaten egg and a pinch of salt are added, and
+frying.
+
+
+When Heat Turns Milk Sour
+
+Here is a sour cream filling for cake: Mix equal quantities of thick,
+sour cream, chopped nuts and raisins. Add a little sugar and lemon
+juice, enough to give the proper taste, and spread between layers of
+cake.
+
+       *       *       *       *       *
+
+Many kinds of cookies can be made with sour milk. Here is the recipe for
+a good sort: Cream half a cup of butter with a cup of sugar and add a
+cup of sour milk in which three-quarters of a teaspoon of soda has been
+dissolved, and two cups or a little more of flour, sifted with half a
+teaspoon of cloves, half a teaspoon of cinnamon and a teaspoon of salt.
+Chill the dough before cutting the cookies. It must be rolled thin.
+
+       *       *       *       *       *
+
+Corn bread can be made with sour milk in this way: Sift a cup of
+cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon
+of shortening (clear chicken fat that has been fried out is a good
+kind), and then add a cupful of sour milk and a beaten egg. Lastly, add
+half a teaspoon of soda. It is well to add the soda last, where a light
+mixture is desired, as it begins to give off carbon dioxide, the gas
+that makes the dough rise, as soon as it is moist and comes in contact
+with the acid of the sour milk.
+
+       *       *       *       *       *
+
+Graham bread made with sour milk in this way is delicious: Sift together
+a cup and a half of graham flour and one of white. Add a cup of broken
+nut meats and a teaspoon of salt. Then stir in half a cup of milk and a
+cup and a half of sour milk, and, lastly, add a teaspoon of soda. The
+soda may be sifted into a little of the white flour and added last, if
+adding it with the flour is easier.
+
+
+
+
+CAKES, COOKIES, TARTS, ETC.
+
+
+Mocha Tart
+
+Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1
+tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiff
+and fold them in with 3/4 cup of flour and 1 teaspoon baking powder.
+Bake in 2 layers in oven.
+
+
+Filling for Mocha Tart
+
+3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha
+extract. Sugar to taste. Ice top with boiled icing flavored with one
+tablespoon of mocha extract.
+
+
+Icing
+
+          1 coffee cup sugar
+          2 Eggs
+          2 tablespoons butter
+          2 lemons (juice)
+
+Beat all together and boil until it jellies. For orange cake use oranges
+instead of lemons.
+
+
+Filling
+
+          1 Lemon
+          1 cup Water
+          1/2 cup Sugar
+          1 tablespoon Corn Starch
+          1 Egg
+          Grated lemon rind
+          1 teaspoonful butter
+
+
+Icing
+
+          3 cups brown sugar
+          1 cup sweet milk
+          3 large tablespoons butter
+
+Boil until it will make a ball in cold water. Then beat until thick
+enough to spread on cake. Flavor with vanilla.
+
+
+Filling for Cake
+
+          3 grated apples
+          1 cup sugar
+          1 egg
+
+Juice and grated rind of an orange or lemon. Let it come to a boil.
+
+
+Delicious Nut Cake
+
+Old English Recipe, year 1600
+
+Coffee cup is used for measure.
+
+          2 cups of sugar rolled fine or sifted
+          1 cup of butter--creamed together
+          3 cups of flour--sifted 4 times
+          1 cup of cold water
+          4 eggs, whites and yolks beaten separately
+          2 large cups of walnut chopped or rolled
+          2 teaspoons of cream of tartar--level measure
+
+Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add
+water, then flour, mix the tartar in it--then nuts, then beaten whites
+of eggs. Bake 3/4 of an hour if loaf, or half hour if divided into two
+portions or layers.
+
+
+Icing
+
+          4 cups sugar
+          1/2 pint hot water
+          4 eggs beaten
+          citric acid about size of pea
+          vanilla
+
+Boil water and sugar until it threads. Pour over the beaten whites of 4
+eggs. Beat until almost cold then add citric acid dissolved in one
+teaspoon boiling water, flavor with vanilla and spread between layers
+and over cake.
+
+This keeps a long time in a locked closet.
+
+
+          Cookery has become an art, a noble science; cooks
+          are gentlemen.                   Burton.
+
+
+Christmas Cakes
+
+          1/2 lb. Butter
+          6 Eggs
+          1 lb. Powdered Sugar
+          Flour enough to roll
+          Beat eggs separate
+
+Cream butter; add sugar. Separate eggs; beat and add. Then flour to
+roll.
+
+
+Cocoanut Tarts
+
+          7 eggs (whites)
+          1 lb. sugar (pulverized)
+          1/2 lb. butter
+          1 cocoanut
+
+Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs
+until very dry and light; mix well together and bake on pie crusts
+rolled very thin. This amount will make four large tarts.
+
+
+Suffrage Angel Cake
+
+(a la Kennedy)
+
+          11 eggs
+          1 full cup Swansdown Flour (after sifting)
+          1 1/2 cups granulated sugar
+          1 heaping teaspoon cream of tartar
+          2 teaspoons vanilla
+          1 pinch of salt
+
+Beat the eggs until light--not stiff; sift sugar 7 times, add to eggs,
+beating as little as possible. Sift flour 9 times, using only the
+cupful, discarding the extra flour; then put in the flour the cream of
+tartar; add this to the eggs and sugar; now the vanilla. Put in angel
+cake pan with feet. Put in oven with very little heat. Great care must
+be used in baking this cake to insure success. Light the oven when you
+commence preparing material. After the first 10 minutes in oven,
+increase heat and continue to do so every five minutes until the last 4
+or 5 minutes, when strong heat must be used. At thirty minutes remove
+cake and invert pan allowing to stand thus until cold.
+
+                                              MISS ELIZA KENNEDY.
+
+[Illustration]
+
+
+Cinnamon Cake
+
+          1 cake compressed Yeast
+          1/4 lb. Butter
+          1 tablespoon lard
+          1 1/2 cups sugar
+          Pinch of Salt
+          1 pint luke warm milk
+          Flour to stiffen
+
+About six o'clock in the evening soak a cake of yeast in a little luke
+warm water, make sponge with a little flour, water and yeast. Let rise
+until light, about an hour.
+
+Melt butter and lard and cream with sugar and salt; add luke warm milk
+and some flour, then stir in sponge and gradually add more flour until
+stiff, not as stiff as bread dough. Do not knead, simply stiffen.
+
+Let rise until morning, then simply put in square or round cake pans
+about one and one-half inches thick. Do not roll, just mold with the
+hands and let rise about an hour.
+
+Cover with little lumps of butter, then sprinkle with sugar and cinnamon
+and bake twenty minutes. Thin slices of apples can be placed on top,
+also peaches or almonds, blanched and chipped.
+
+This is the genuine German cinnamon cake, and is excellent.
+
+
+Inexpensive Spice Cake
+
+          1/2 cup shortening
+          2 cups brown sugar
+          grated rind of lemon
+          2 eggs, 3 cups flour
+          1 lb. seeded raisins
+          1/2 teaspoon cinnamon
+          dash of cloves and nutmeg
+
+Boil raisins in 1 1/2 cups water twenty minutes.
+
+Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour
+then raisins drained but still hot. Then the other two cups flour and
+1/2 cup of the water in which the raisins were boiled to which add 1
+teaspoon bi-carbonate soda.
+
+Bake in gem pans in moderate oven. This makes 30 cakes which can be iced
+with white or chocolate icing.
+
+
+Black Walnut Cake
+
+          1 cup butter (creamed)
+          1 cup sugar
+          4 eggs
+          1 cup milk
+          2 teaspoons baking powder
+          Flour to stiffen
+          1 cup walnuts
+          1 teaspoon vanilla
+
+Bake 20 or 30 minutes according to oven.
+
+
+Scripture Cake
+
+          1     cup of   butter--Judges    5 chap. 25 Verse
+          3 1/2  "   "    flour--1 Kings   4   "   22   "
+          3      "   "    sugar--Jeremiah  6   "   20   "
+          2      "   "  raisins--1 Sam'l  30   "   12   "
+          2      "   "     figs--1 Sam'l  30   "   12   "
+          1      "   "    water--Genesis  24   "   17   "
+          1      "   "   almond--Genesis  43   "   11   "
+          6                eggs--Isaiah   10   "   14   "
+          1 tablespoon of Honey--Exodus   33   "    3   "
+          A pinch of       salt--Leviticus 2   "   13   "
+          Spices to       taste--1 Kings  10   "   10   "
+
+Follow Solomon's advice for making good boys, and you will have a good
+cake.
+
+                                              Proverbs: 23 Ch. 14 Verse.
+
+
+                        STATE OF CALIFORNIA
+                         EXECUTIVE MANSION
+
+          Since its adoption in October, 1911, equal
+          suffrage in California has been put to the most
+          thorough and severe test. Every conceivable sort
+          of election has been held in the past three years,
+          and women have been called upon to exercise their
+          new privilege and perform their added duty not
+          alone in the usual fashion, but in various
+          primaries, including one for presidential
+          preference, in local option elections, and they
+          have been compelled to pass on laws and
+          governmental policies presented to the electorate
+          by the initiative and referendum.
+
+          The women have met the test and equal suffrage in
+          California has fully justified itself. In nineteen
+          eleven, by a very narrow margin the amendment
+          carried.
+
+          Were it to be again submitted, the vote in its
+          favor would be overwhelming.
+
+                                              HIRAM JOHNSTON,
+                                                Governor.
+
+
+
+[Illustration]
+
+
+Ratan Kuchen
+
+          1/2 lb. butter
+          1 pint milk
+          4 eggs
+          1 cake yeast
+          3/4 cup seedless raisins
+          1/4 pound blanched almonds (split)
+          1 cup sugar
+          1 pinch salt
+
+Soak yeast in a little warm water and some of the milk 10 minutes, then
+set a sponge and let it stand about 1 hour (before breakfast); cream
+butter; add sugar and beat thoroughly; beat the 4 eggs light and add
+gradually to creamed butter and sugar; now add the other 1/2 pint of
+milk.
+
+Beat well and add the raisins, dredge with a little flour; now add
+sponge and beat all thoroughly for 1/2 hour till it drops from the spoon
+a little thicker than a sweet cake.
+
+Grease your pan with butter and take the split almonds and stick them on
+the side of the pan. Bake nearly an hour.
+
+This makes 2 small cakes or one large one. Very fine German Coffee Cake.
+You should use a pan with a tube in the center.
+
+
+Golden Cake
+
+          1/2 cup butter
+          1 cup sugar
+          Yolks 10 eggs
+          1/2 cup milk
+          2 cups flour
+          3 teaspoons baking powder
+          2 teaspoons orange extract
+          cream butter
+
+Add sugar gradually and yolks of eggs beaten until thick, add lemon
+colored extract. Mix and sift flour and baking powder and add
+alternately with milk to first mixture.
+
+
+Pineapple Cake
+
+          1 egg
+          1/2 cup butter
+          3/4 cup sugar
+          3/4 cup milk
+          1 1/2 teaspoons baking powder
+          1 1/2 cups flour
+
+Make in two layers and when ready to serve put grated pineapple on each
+layer of cake. Whip half a pint of cream, sweeten to taste and put over
+pineapples.
+
+(Bananas can be used instead of pineapples).
+
+
+Ginger Cookies
+
+          3 lbs. flour
+          1 lb. butter and lard mixed
+          1 lb. brown sugar
+          1 pint molasses
+          1 good sized teaspoon of soda or 2 level ones.
+
+Add ginger to taste--about 4 level teaspoons, also lemon extract or
+grated rind and juice if preferred.
+
+Put flour, sugar and butter together and rub thoroughly. Make hole in
+center and pour in the molasses in which the soda has been beaten in.
+Stir all well together, break off enough to roll out; cut, space in pan
+and bake in very moderate oven.
+
+These keep well, especially in stone crock. This recipe makes a quantity
+if cut with small cutter.
+
+
+Pound Cake
+
+          1 lb. flour
+          1 lb. pulverized sugar
+          flavoring
+          1 lb. butter
+          10 eggs
+
+Cream butter and sugar to finest possible consistency. Add 1/4 of the
+flour and beat well. Have eggs beaten to a froth. Add a few tablespoons
+at a time and beat thoroughly after each addition of egg. When eggs are
+all in, add balance of flour and flavoring and beat.
+
+Bake in a slow oven one and one-half hours.
+
+Hints:--Secret of fine pound cake is in the mixing, much beating being
+essential.
+
+One-half the recipe serves fifteen persons amply.
+
+A paler yellow cake can be had by substituting the whites of two eggs
+for every yolk discarded.
+
+In the full recipe not more than four yolks should be discarded.
+
+A very little lemon combined with vanilla or almond, improves the flavor
+of the cake.
+
+Bake, if possible, in an old-fashioned tin pan with a center tube.
+
+
+Doughnuts
+
+          1 cup Sugar
+          2 Eggs
+          2 tablespoons melted butter
+          1 cup sour or butter milk
+          1 small teaspoon soda
+          Flour enough to make a soft dough
+          1 teaspoon baking powder
+
+Mix eggs, sugar and butter; add sour milk or buttermilk with soda
+dissolved. Then stir in flour with baking powder added.
+
+Do not roll too thin.
+
+Have lard boiling when you drop in the doughnuts. A slice of raw potato
+in the lard will prevent the lard taste.
+
+
+Cream Cake
+
+          1 Cup Butter
+          1 tablespoon Lard
+          2 cups Sugar
+          1 cup Sweet Milk
+          3 Eggs
+          2 teaspoons Baking Powder
+          1 teaspoon Vanilla
+          1 Quart Flour
+
+[Illustration: (Handwritten note:)
+
+"We bear and rear and agonize. Well, if we are fit for that, we are fit
+to have a voice in the fate of the man we bear. If we can bring forth
+the man for the nation, we can sit with you in your councils and shape
+the destiny of the nation and say whether it is for war or peace we give
+the sons we bear." ~Joan in "War Brides."~
+
+                                              Nazimova]
+
+[Illustration]
+
+
+One Egg Cake
+
+          1 cup butter
+          1 1/2 cups sugar
+          3 cups flour
+          1 cup sweet milk
+          1 egg
+          3 teaspoons baking powder
+          1 cup chopped raisins
+
+
+Devil's Food
+
+          2 cups brown sugar
+          2 eggs
+          3 cups flour
+          1/2 cup boiling water
+          1/2 cup sour cream
+          1/2 cup butter
+          1/2 cup grated chocolate
+          1 1/2 teaspoons soda
+
+Dissolve soda in boiling water and pour over chocolate and let cool.
+Beat butter and sugar to a cream, add the eggs and other things. Bake in
+layers.
+
+
+Bride's Cake
+
+          12 eggs (whites)
+          1 small cup butter
+          4 small cups flour
+          2 teaspoons baking powder
+          3 cups sugar
+          1 cup sweet milk
+          1/2 cup corn starch
+          Flavor to taste
+
+This makes two good sized cakes, or four layers.
+
+
+Date Cake
+
+          1 Cup Sugar
+          1/2 Cup Butter
+          2 Eggs
+          2 Cups Flour
+          1 heaping teaspoon baking powder
+          1/3 cup Milk
+          1 lb. stoned and chopped dates rolled on a portion of the flour
+
+Cream the sugar and butter. Add the well beaten yolks; then the whites;
+then the flour well sifted with the baking powder. Beat until smooth;
+add milk, then dates. Beat thoroughly and bake three-quarters of an hour
+in a steady, but not too hot oven.
+
+
+Pfeffernusse (Pepper Nuts)
+
+          1 cup Lard
+          1 cup Butter
+          2 cups Brown Sugar
+          3 Eggs
+          2 teaspoons Annise seed (ground)
+          2 oz. whole coriander seed
+          1/2 lb. Chopped Almonds
+          1/2 lb. Mixed Citron
+          6 cups Molasses
+          2 teaspoons Soda
+          1 Quart Flour
+          1 teaspoon Cream of Tartar
+
+
+Cocoanut Cake
+
+          1 cup butter
+          1 cup sweet milk
+          1 teaspoon soda
+          1 grated cocoanut
+          3 cups sugar
+          4 1/2 cups flour
+          2 teaspoons cream tartar
+          4 eggs (beaten separately)
+
+In place of the soda and cream of tartar 3 teaspoons of baking powder
+can be used.
+
+
+Jam Cake
+
+          1 cup brown sugar
+          2-3 cup butter and lard
+          3 eggs
+          1 glass of strawberry jam
+          1 teaspoon cloves
+          1 teaspoon cinnamon
+          1/2 grated nutmeg
+          1/2 cup sour milk
+          1 teaspoon soda
+          2 cups flour
+
+Bake in a slow oven.
+
+
+          A march before day to dress one's dinner, and a
+          light dinner to prepare one's supper are the best
+          cooks.                                Alexander.
+
+
+Hickory Nut Cake
+
+          1 cup sugar
+          1/2 cup sweet milk
+          3 eggs
+          1/2 cup butter
+          2 teaspoons baking powder
+          flour to stiffen
+
+One large cup chopped hickory nuts and sprinkle a little salt and flour
+with them. This makes two layers.
+
+
+Lace Cakes
+
+          1 cup brown sugar
+          1 egg, not beaten
+          1 1/2 tablespoon flour
+          1 round teaspoon butter
+          1 cup English walnuts chopped
+
+Bake on the underside of a pan in a slow oven. This makes 20 cakes.
+
+
+          "Do not misunderstand me. Woman suffrage is right.
+          It is just. It is expedient. In all moral issues
+          the woman voters make a loyal legion that cannot
+          be betrayed to the forces of evil; and however
+          they are betrayed--as we all are--in campaigns
+          against the Beast, the good that they do in an
+          election is a great gain to a community and a
+          powerful aid to reform. I believe that when the
+          women see the Beast, they will be the first to
+          attack it. I believe that in this our first
+          successful campaign against it, the women saved
+          us."
+
+                                           HON. BEN LINDSAY.
+
+[Illustration]
+
+
+Lace Cakes
+
+          1 cup sugar
+          1 teaspoon butter
+          2 teaspoons baking powder
+          1 teaspoon vanilla
+          2 eggs
+          2 1/2 cups rolled oats
+
+Cream butter, add sugar and eggs. To this add vanilla and baking powder,
+and when these are thoroughly mixed, stir in the oats. This should make
+a stiff batter, and more oats may be added if batter is not stiff
+enough.
+
+Mold into little cakes with a teaspoon and bake in buttered pans two
+inches apart, for ten minutes.
+
+
+Marshmallow Teas
+
+Arrange marshmallows on thin, unsweetened round crackers. Make a deep
+impression in center of each marshmallow, and in each cavity drop 1/4
+teaspoon butter. Bake until marshmallows spread and nearly cover
+crackers. After removing from oven insert half a candied cherry in each
+cavity.
+
+These are excellent with afternoon tea.
+
+
+Apple Sauce Cake
+
+          1/2 cup butter
+          a little salt
+          3 cups sifted flour
+          1/2 teaspoon cloves
+          1/2 cup nuts
+          1 1/2 cups apple sauce
+          1 1/2 cups sugar
+          1/2 teaspoon cinnamon
+          1 cup seeded raisins
+          2 scant teaspoons soda dissolved in a little water, boiling.
+
+Bake in a slow oven.
+
+
+Quick Coffee Cakes
+
+Cream one-fourth of a cupful of butter, three-fourths of a cupful of
+sugar, one egg; add one cupful of milk, two and one-half cupfuls of
+flour in which two teaspoons of baking powder have been sifted. Beat
+smooth, then add as many raisins as desired and bake in two pie tins.
+When the top has begun to crust over, brush with melted butter and
+sprinkle with sugar and cinnamon. Bake a golden brown.
+
+
+Sand Tarts
+
+One pound of granulated sugar, three-quarters of a pound of butter, one
+pound of flour, one pound of almonds blanched and split, and three eggs.
+Cream butter and sugar till very light, add the yolks of the three eggs
+and the whites of two. Add the flour; roll on the board and cut in
+oblong or diamond shapes. Beat the white of the remaining egg and bake.
+
+
+Sand Tarts
+
+          2 lbs. light brown sugar
+          3/4 lb. butter
+          2 lbs. flour
+          3 eggs
+
+Milk enough to make a stiff dough. Roll very thin, cut out and brush
+over with beaten egg and milk mixed together. Put two or three blanched
+almonds on each tart and dust with cinnamon and sugar.
+
+Bake in moderate oven.
+
+
+Cheap Cake
+
+          2 cups sugar
+          1 teaspoon butter
+          4 cups flour
+          3 eggs
+          1 cup water
+          2 teaspoons baking powder
+          Flavor to taste
+
+
+                         THE STATE OF WYOMING
+                         EXECUTIVE DEPARTMENT
+                              CHEYENNE.
+
+                                              Dec. 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          After observing the operation of the women
+          suffrage laws and full political rights in the
+          state and territory of Wyoming for many years, I
+          have no hesitation in saying that everything
+          claimed by the advocates of such laws have been
+          made good in the state. I am unqualifiedly and
+          without reservation in favor of woman suffrage and
+          equal political rights for women for all the
+          states of the American union.
+
+                                  Very truly yours,
+                                        JOSEPH M. CAREY.
+                                              Governor.
+
+[Illustration]
+
+
+Hermits
+
+          1 1/2 cups sugar
+          3/4 cup butter
+          3 tablespoons milk--sweet or sour
+          3 eggs--whites and yolks beaten separately
+          1 teaspoon soda
+          1 heaping teaspoon cinnamon
+          1 heaping teaspoon ginger
+          1 level teaspoon cloves
+          1 cup chopped seeded raisins
+          1 cup chopped nuts
+          Even cup of flour
+
+Drop on greased pan and bake.
+
+
+Hermits
+
+          1 1/2 cups sugar
+          3 eggs
+          1 cup chopped walnuts or hickory nuts
+          1 teaspoon cinnamon
+          1 teaspoon vanilla
+          1 cup butter
+          1 cup chopped raisins
+          1-3 cup sliced citron
+          1 teaspoon cloves
+          1/2 teaspoon soda
+
+Dissolve soda in tablespoon hot water. Flour enough to make a stiff
+batter, drop in small cakes with teaspoon and bake in slow oven.
+
+
+Cocoanut Cookies
+
+          1 cup butter
+          4 eggs
+          1 lemon--juice and rind
+          4 cups sugar
+          4 teaspoons baking powder
+          1 pound package grated cocoanut
+
+Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add
+juice and rind of lemon. Then flour, into which has been sifted the
+baking powder. Sift flour and baking powder twice before adding to
+mixture. Use enough flour to make a very stiff batter, add cocoanut, and
+last, fold in the whites of the eggs beaten to a stiff froth.
+
+Drop on buttered tins and bake in moderate oven.
+
+
+
+
+PASTRIES, PIES, ETC.
+
+
+Grape Fruit Pie
+
+First bake a shell as for lemon pie, then make a filling as follows: Mix
+one tablespoon of cornstarch in a little cold water, and over this pour
+one cupful of boiling water. To this add the juice of two grapefruits,
+the grated rind and juice of one orange, the beaten yolks of two eggs,
+and the white of one, and a small piece of butter. Put all in the double
+boiler and cook until thick, stirring all the time. When done, put in
+the shell. Now beat up the white of the second egg with one-half a
+cupful of sugar until thick, and spread with a knife over the pie. Put
+in the oven and let brown lightly. Serve cold. This makes a delicious
+pie.
+
+
+Spice Pie
+
+The yolks of three eggs, one and one-half cupfuls of sugar, one cupful
+of cream, two tablespoons of flour, two-thirds of a cupful of butter,
+one teaspoon of spice, cloves, cinnamon and nutmeg.
+
+Mix the flour and sugar together, then cream with the butter. Add the
+yolks of the eggs, beating thoroughly. Next add cream and spices. Use
+the whites for the frosting.
+
+
+Cream Pie
+
+          1 1/2 cups milk
+          2 egg yolks
+          2 tablespoons sugar
+          a little salt
+          1 tablespoon butter
+          Vanilla to taste
+
+Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1
+tablespoon of cornstarch and 1 tablespoon flour (rounded).
+
+Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanut
+browned lightly; now cover with whipped cream and cream nuts.
+
+
+Pie Crust
+
+One level cup of flour, one-half cup of lard, one-half teaspoon salt,
+one-fourth cup ice cold water, one teaspoon baking powder. Mix salt,
+baking powder and flour thoroughly, chop in the lard, add water. Use as
+little flour as possible when rolling out. This makes a light, crisp,
+flaky and delicious pie crust.
+
+
+Pie for a Suffragist's Doubting Husband
+
+          1 qt. milk human kindness
+          8 reasons:
+            War
+            White Slavery
+            Child Labor
+            8,000,000 Working Women
+            Bad Roads
+            Poisonous Water
+            Impure Food
+
+Mix the crust with tact and velvet gloves, using no sarcasm, especially
+with the upper crust. Upper crusts must be handled with extreme care for
+they quickly sour if manipulated roughly.
+
+       *       *       *       *       *
+
+Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe
+for the making of the opera "Pagliacci."
+
+Beat a large bass drum with the white of one clown. Then mix with a
+prologue and roll very thin. Fill with a circus just coming to town. One
+leer, one scowl and one tragical grin. Bake in a sob of Carusian size.
+Result: the most toothsome of Italy's pies.
+
+
+          Where is the man that can live without dining?
+                                                 --Lytton.
+
+
+Orange Pie
+
+          1 Large Grated Apple
+          1 Orange--grated rind and juice
+          1/2 cup Sugar
+          2 Eggs--Butter size of an egg
+
+Grate apple; add orange, sugar, butter and yolks. Beat whites and add
+lastly. Bake slowly in open shells.
+
+
+Lancaster County Pie
+
+          1 cup molasses
+          1 teaspoon soda
+          1 cup sugar
+          1 cup boiling water
+          3 cups flour
+          1/2 cup butter
+
+Make a pie crust and line 4 pie pans. Put soda in the molasses and heat
+thoroughly, then add the boiling water. Divide in the four pans. Mix
+flour, sugar and butter together for the crumbs and put on top of the
+syrup.
+
+Bake in moderate oven.
+
+
+Brown Sugar Pie
+
+          2/3 cupful of brown sugar
+          1 tablespoon butter
+          2 tablespoons milk
+          1 1/2 teaspoons vanilla
+
+Cook until waxy looking, then take the yolks of 2 eggs and 1 heaping
+tablespoon of flour and 1 1/2 cupfuls milk. Mix all together smooth. Add
+to the above ingredients. Cook until thick and add vanilla. Have a baked
+crust, use the whites beaten stiff for the top. Return to the oven for a
+minute or two.
+
+
+Banbury Tart
+
+          1 cup flour
+          2 heaping tablespoons of lard
+          Cold water
+
+Handle as little as possible; roll thin and cut with cutter 6 inches in
+diameter.
+
+
+Filling
+
+          1 egg beaten light
+          1 cup raisins
+          1 cup sugar
+          1 tablespoon of flour
+          Juice of one lemon and grated rind
+
+Mix well and cook to consistency of custard, and fill the pastry which
+is turned up and made into the shape of a tart.
+
+
+
+
+PUDDINGS
+
+[Illustration]
+
+[Illustration]
+
+[Illustration: Handwritten note:
+
+          We may live without poetry, music, and art;
+          We may live without conscience, & live without heart;
+          We may live without friends; we may live without books;
+          But civilised man cannot live without cooks.
+                              Lucile by Owen Meredith (Earl of Lytton)
+
+
+Hasty Pudding
+
+My favourite pudding:
+
+          Milk one pint.
+          Flour 1 1/2 table-spoonfuls.
+          Sugar 1/2 teaspoonful.
+
+Boil the milk. Mix the flour with a little cold milk. Pour the boiling
+milk onto this and put all back into the saucepan. Let it boil up once
+more and it is ready. Serve at once.
+
+                                              Constance Lytton]
+
+
+          It almost makes me wish I vow to have two stomachs
+          like a cow.                                  Hood.
+
+
+Bakewell Pudding
+
+          The famous dainty from the town of Bakewell,
+          Derbyshire, England.
+
+PASTE
+
+          6 oz. flour
+          2 oz. margarine
+          1/2 small spoon baking powder
+
+MIXTURE
+
+          1 1/2 ounces butter
+          3 ounces sugar
+          2 eggs
+          1 dessert spoon corn flour
+          1/2 cup hot water
+          1/2 small spoon lemon juice
+
+Make the paste, roll quite thin, and line an ashet; spread bottom with
+jam; pour on top above mixture, prepared as follows:--melt butter, add
+sugar, flour, and beat well, then the water, and fruit juice; finally,
+the eggs, well beaten.
+
+Bake for about 1/2 an hour. Serve, of course, cold.
+
+
+Graham Pudding
+
+          1 cup molasses
+          1 cup sweet milk
+          1 1/2 cups graham flour
+          1 egg
+          1 tablespoon butter
+          1 teaspoon cinnamon
+          1/2 teaspoon nutmeg
+          1 teaspoon soda
+          1 cup raisins
+
+Put in buttered pudding dish and steam 3 hours.
+
+
+Norwegian Prune Pudding
+
+          1/2 lb. prunes
+          2 cups cold water
+          1 cup sugar
+          1 inch piece stick cinnamon
+          1 1/3 cups boiling water
+          1/3 cup corn starch
+          1 tablespoon lemon juice
+
+Pick out and wash prunes; then soak 1 hour in cold water, and boil until
+soft; remove stones; obtain meat from stones and add to prunes; then add
+sugar, cinnamon, boiling water, and simmer ten minutes.
+
+Dilute corn starch with enough cold water to pour easily; add to prune
+mixture and cook five minutes. Remove cinnamon; mould; then chill and
+serve with whipped cream.
+
+
+
+                              STATE OF IDAHO
+                            GOVERNOR'S OFFICE,
+                                  BOISE.
+
+                                              January 22, 1915.
+
+          Woman Suffrage has gone beyond the trial stage in
+          Idaho. We have had it in operation for many years
+          and it is now thoroughly and satisfactorily
+          established. Its repeal would not carry a single
+          county in the State.
+
+          The women form an intelligent, patriotic and
+          energetic element in our politics. They have been
+          instrumental in accomplishing many needed reforms
+          along domestic and moral lines, and in creating a
+          sentiment favorable to the strict enforcement of
+          the law.
+
+          The impression that Woman Suffrage inspires an
+          ambition in women to seek and hold public office
+          is altogether wrong. The contrary is true. The
+          women of Idaho are not politicians, but they
+          demand faithful and conscientious service from
+          public officials and when this service is not
+          rendered their disapproval is certain and
+          unmistakable.
+
+          Woman suffrage produces no wrong or injury to
+          society, but it does engender a higher spirit of
+          civic righteousness and places political and
+          public affairs on a more elevated plane of
+          morality and responsibility.
+
+                                              M. ALEXANDER,
+                                                Governor of Idaho
+
+[Illustration]
+
+
+Suet Pudding
+
+          1 cup suet
+          1 cup brown sugar
+          1 cup raisins
+          1 pint flour
+          1 cup milk
+          2 teaspoons baking powder
+
+Mix suet, chopped fine, raisins and sugar, then add flour and baking
+powder, add milk and steam three hours. Serve with sauce.
+
+
+Plain Suet Pudding
+
+          1 cup beef suet
+          1 teaspoon salt
+          2 eggs
+          3 1/2 cups flour
+          3 teaspoons baking powder
+          2 cups milk
+
+Put suet through meat grinder or food chopper, fine blade. Sift flour,
+salt, baking powder and rub suet into flour well. Beat eggs lightly, add
+milk and stir into mixture. Butter mold and fill 3/4 full and steam
+three hours. This quantity makes two good sized puddings.
+
+It is very nice made without the eggs and using one-half the quantity.
+Fill a deep pudding dish or pan with fruit, apples or peaches, dropping
+the suet pudding over the fruit in large spoonsfull and steam 1 1/2
+hours.
+
+
+Cottage Fruit Pudding
+
+          2 teaspoons butter
+          1 egg
+          1/4 teaspoon salt
+          1 cup sugar
+          1/2 cup milk
+          1-3/4 cups flour
+
+Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup
+milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two
+scant teaspoons baking powder, then turn into shallow, well-buttered
+pan, the bottom of which has been covered with fresh fruit of any kind.
+
+Bake in moderate oven one-half hour. Serve with cream or sauce.
+
+
+Prune Souffle
+
+One-half pound of prunes, three tablespoons of powdered sugar, four
+eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the
+sugar to a cream, add the vanilla and mix them with the prunes. The
+prunes should first be stewed and drained, the stones removed, and each
+prune cut into four pieces. When ready to serve, fold in lightly the
+stiffly whipped whites of the eggs, having added a dash of salt to the
+whites before whipping.
+
+Turn it into a pudding dish and bake in a moderate oven for 20 minutes.
+Serve very hot directly it is taken from the oven.
+
+
+Plum Pudding
+
+          2 lbs. suet
+          1 lb. sugar
+          1/2 lb. flour
+          12 eggs
+          1 pint milk
+          2 nutmegs grated
+          1/4 oz. cloves.
+          2 lbs. bread crumbs (dry)
+          2 lbs. raisins
+          2 lbs. currants
+          1/4 lb. orange & lemon peel
+          1 cup brandy
+          1/2 oz. mace
+          1/4 oz. allspice
+
+Free suet from strings and chop fine. Seed raisins, chop fine and dredge
+with flour. Cream suet and sugar; beat in the yolks when whipped smooth
+and light; next put in milk; then flour and crumbs alternately with
+beaten whites; then brandy and spice, and lastly the fruit well dredged
+with flour. Mix all thoroughly. Take well buttered bowls filled to the
+top with the mixture and steam five hours. (This pudding will keep a
+long time).
+
+When cold cover with cheesecloth and tie with cord around the rim of the
+bowl. Steam again one hour before using. Use wine or brandy sauce. When
+on the table pour a little brandy or rum over the top of the pudding and
+set fire to it. This adds much to the flavor.
+
+
+Lemon Cream
+
+Cream together the yolks of five (5) eggs and four (4) tablespoons of
+sugar. Add the grated rind of one (1) lemon and the juice of one and
+one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very
+little water, while hot stir into the pudding. Let stand till it
+thickens, then add the beaten whites of the eggs. Serve in individual
+sherbet cups.
+
+                                              MRS. RAYMOND ROBINS.
+
+[Illustration]
+
+
+Lemon Hard Sauce
+
+Cream two tablespoons of butter until soft, add one tablespoon of lemon
+juice and a little nutmeg, then beat in enough sifted confectioner's
+sugar to make a light, fluffy mass. Let it harden a little before
+serving.
+
+
+Corn Pudding
+
+          9 large ears of corn
+          1 tablespoon butter
+          1 teaspoon salt
+          3 eggs or 2 will do (beaten)
+          2 cups of boiled rice
+          1 cup milk
+          pepper and little sugar
+
+Score and cut corn fine--scraping the last off cob. Put the butter in
+the hot rice. First mix rice and corn well together, then beat in the
+custard.
+
+
+Raw Carrot Pudding
+
+          1 cup carrots, grated
+          1 cup potatoes, grated
+          1 1/2 cups white sugar
+          2 cups flour
+          1 cup raisins
+          1 teaspoon soda
+
+Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with
+whipped cream or sauce.
+
+
+
+                           STATE OF ILLINOIS
+                           GOVERNOR'S OFFICE
+                              Springfield
+
+          Since, on viewing the past in perspective, we can
+          derive a lesson such as is contained in the
+          steady, sure advance of the world by successive
+          steps toward a higher moral consciousness with a
+          broad humanitarianism as its basis, may we not, by
+          virtue of this fact, find the way lighted to the
+          future--a future in which men and women will
+          combine forces and resort to helpful co-operation
+          in all those things which add to the sum of human
+          happiness. If history shows that the most rapid
+          strides toward a lofty civilization have been made
+          since both the sexes assumed this attitude of
+          mutual helpfulness, does it not, by that same
+          token, reveal the source of greatest efficiency
+          while indicating that feminism is humanism, and
+          thus foretelling the trend of human development.
+
+                                      Ever yours truly,
+                                           EDWARD F. DUNNE,
+                                                  Governor.
+
+[Illustration]
+
+          Customer--That was the driest flattest sandwich I
+          ever tried to chew into!
+
+          Waiter--Why here's your sandwich! You ate your
+          check.
+
+
+
+
+SANDWICH RECIPES
+
+
+Hawaiian Sandwiches
+
+Chop finely one pimento, one green pepper freed from seeds, and a small
+cream cheese; add a good pinch of salt and spread between slices of
+buttered bread.
+
+
+Chocolate Sandwiches
+
+Butter and thinly slice white bread; make a chocolate filling exactly
+like fudge, but do not allow it to boil quite to the candy stage; spread
+between the slices of bread, press together and trim neatly.
+
+
+Caramel Sandwiches
+
+Melt a tablespoon of butter with a cup of light brown sugar, and a
+tablespoon of water; cook for a few moments, till well incorporated,
+then spread between slices of buttered bread.
+
+
+Fruit Sandwiches
+
+Chop candied cherries, dried figs and stoned dates together; make a
+paste with a little orange juice, and spread between buttered slices of
+graham bread.
+
+
+Cucumber Sandwiches
+
+Pare and slice cucumbers crosswise. Marinate in French dressing and
+place between rounds of buttered bread.
+
+
+Anchovy Canapes
+
+Cream 2 tablespoons butter; add 1/2 teaspoon Anchovy paste; spread thin
+slices of fresh toast with this; over that put slices of hard boiled or
+chopped egg and on top one rolled anchovy.
+
+
+Sandwiches
+
+Another delightful way of using sardines is as a sandwich. Beat two
+ounces of butter until it is soft, then add a little salt, nutmeg,
+Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon
+juice.
+
+Remove the skin and the backbone from three sardines, and pound them to
+a paste in a mortar with the prepared butter.
+
+Pass the mixture through a wire sieve and spread it rather thickly on
+fingershaped pieces of buttered brown bread, and make into sandwiches
+with a little fine cress between the bread.
+
+
+Filling for Sandwiches
+
+          1 cup yellow cheese
+          1 cup tomato juice
+          1/2 cup chipped beef ground
+          1 egg beaten separately
+
+Cook tomato juice until it thickens, add cheese, beef and egg last; if
+the mixture is too thick, add cream.
+
+
+Apple Sandwiches
+
+Take bran or whole wheat bread cut thin and spread thin with peanut
+butter. Wash, pare, quarter, core and slice the apples very thin spread
+between the bread. Or the bread can be buttered and thin slices of apple
+put between, then the apple is dusted with a little salt.
+
+
+          Nothing lovelier can be found in woman, than to
+          study household good.    Milton's Paradise Lost.
+
+
+
+
+SALADS AND SALAD DRESSINGS
+
+
+Pear Salad
+
+Arrange either fresh or cooked pears on lettuce leaves, and pour over
+pears sweet cream dressing. Over this grate cocoanut and on top place
+cherries.
+
+
+Potato Salad
+
+          1/4 Peck of very small potatoes
+          1/2 Portion Small Onion
+          1 Small Bunch Celery
+          2 Tablespoons of Sugar
+          4 Tablespoons Olive Oil
+          1/2 Pint of Vinegar
+          Salt and Pepper to taste
+
+Boil potatoes until soft; pare and let cool, then slice very thin; add
+finely cut onions and diluted vinegar enough to mix well; add salt,
+pepper and sugar, some celery cut fine and lastly olive oil.
+
+
+          Serenely full, the epicure would say Fate cannot
+          harm me, I have dined today.          Sidney Smith
+
+
+Codfish Salad
+
+          1 piece of codfish
+          1/2 cup diluted vinegar
+          black pepper to season
+          1 cup cold boiled potatoes, slices very thin
+          1 tablespoon chopped parsley
+          1 hard boiled egg
+          1 teaspoon olive oil
+
+Soak fish over night. Place in fresh water and bring to the boiling
+point. Do not allow it to boil. Take out fish and shred. Remove all skin
+and bones. Allow it to cool.
+
+Add potatoes, parsley, pepper, oil and vinegar.
+
+
+Swedish Wreathes
+
+Work 1 cup of bread dough, 1/4 cup butter and 1/4 cup lard, using the
+hands. When thoroughly blended, toss on floured board and knead, using
+enough flour to prevent sticking.
+
+Cut off pieces and roll like bread stick; shape into rings, dip upper
+surface in blanched almonds that have been chopped and salted. Arrange
+on buttered baking sheets.
+
+Bake in hot oven until brown.
+
+
+Bean Salad
+
+          1/4 peck Green String Beans
+          1/2 small onion
+          1/2 cup vinegar
+          1/2 cup sweet or sour cream
+          2 tablespoons sugar
+          1/2 tablespoon salt
+          1/8 teaspoon pepper or paprika
+
+Boil the beans until tender in salt water, not soft, drain and let cool.
+When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar
+and pepper and pour over beans; serve very cold on lettuce leaves.
+
+Hard boiled eggs can be used as a garnish.
+
+                                              MRS. F. M. ROESSING.
+
+[Illustration]
+
+
+Hot Slaw
+
+          1 small head cabbage
+          1 onion
+          1 tablespoon bacon fat
+          1 teaspoon sugar
+          1 teaspoon vinegar
+          salt to taste
+
+Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put
+into that a little water and add onion, cut up, salt and a little
+pepper. Cook about twenty minutes, then add the sugar and vinegar.
+
+It must be sour-sweet. It is then ready to serve.
+
+
+Creole Salad
+
+Cut off the tops of eight medium sized sweet bell peppers, saving the
+tops with the stems attached; remove all the seeds and white portion
+without breaking the pepper, then throw them into ice water for 30
+minutes.
+
+Mix together a cupful of minced ham and chicken, four hard boiled eggs
+and a bunch of celery, chopped, and a Spanish Onion.
+
+Moisten with dressing, fill the shells, replace the tops and serve.
+
+
+
+
+COLORED SALADS
+
+          A Salad to Fit in With Any Scheme of Decoration
+          You May Wish to Carry Out.
+
+
+Yellow
+
+To make a yellow salad use the yellower heart leaves of lettuce. On them
+put diced orange pulp, dressed with French dressing and sprinkled with
+chopped walnut meats. Or else scoop out the centers of small
+yellow-skinned apples and fill them with a mixture of orange and apple,
+dressed with mayonnaise made with lemon juice for thinning and a
+flavoring of mustard.
+
+
+Green
+
+On green, but tender leaves of lettuce, put a little mound of spinach,
+which has been boiled and pressed through a sieve and mixed with French
+dressing. In the center of each mound, concealed by the spinach, put a
+spoonful of chopped hard-boiled egg.
+
+
+Green and White
+
+Peel and boil tiny white turnips of equal size and hollow out the center
+of each. Fill with cold boiled peas and mayonnaise and put on green
+lettuce leaves.
+
+
+White
+
+Celery, potato, chicken--white meat only--white fish, blanched
+asparagus--any or two of these may be used for white salad. Dress with
+French dressing or with a white mayonnaise, to which the beaten white of
+egg has been added and which has been thinned with vinegar.
+
+
+Red
+
+Scoop out the inside of tomatoes. Save the slice removed from the top
+for a cover and replace it on the tomato after filling it with a mixture
+of celery and nut meats, mixed with mayonnaise. Place each tomato on a
+white leaf of lettuce.
+
+
+Pink
+
+Strain tomato juice and mix it with equal quantity of white stock--veal
+or chicken. Thicken sufficiently with gelatin and harden in molds. Serve
+on white lettuce leaves, with mayonnaise that has been colored with a
+little cranberry juice.
+
+
+Orange Salad
+
+Make mayonnaise with much egg yolk in proportion to other ingredients,
+and thin with cider vinegar. Dice tender carrots and arrange on lettuce
+leaves, dressing with orange mayonnaise.
+
+
+          Animals feed, Men eat, but only intelligent Men
+          know what to eat.               Brillat Savarin.
+
+
+Tomato Aspic
+
+In Tomato Aspic--Tomato jellies with sardines should be made in ample
+time to harden on ice. The aspic referred to is ordinary gelatin mixed
+with soup stock instead of plain water. Remove the skin from sardines,
+then split them open and take out the backbone and cut them into narrow
+strips.
+
+Mix together in equal quantities some stiff mayonnaise sauce and cool,
+but liquid, aspic jelly then stir in some chopped capers and small
+pieces of tomato, in the proportion of a dessertspoon of each to half a
+pint of the mayonnaise and aspic mixture; and, lastly, add the sardines.
+
+Have at hand some small tomato molds which have been rather thickly
+lined with tomato aspic, fill them with the sardine mixture and leave on
+ice until the jellies can be unmolded; serve each on a small leaf of
+lettuce, and surround with a salad of water-cress and sliced tomatoes.
+
+
+Suffrage Salad Dressing
+
+          Yolks of 2 eggs
+          3 tablespoons of sugar
+          2 tablespoons of tarragon vinegar
+          1 pinch of salt
+
+Beat well; cook in double boiler. When cold and ready to serve, fold in
+1/2 pint of whipped cream.
+
+
+Cucumber Aspic
+
+Four large cucumbers, one small onion, half a box of gelatine soaked in
+half a cup of cold water, salt and white pepper to taste. Peel the
+cucumbers, cut into thick slices and place, with the sliced onion, over
+the fire with a scant quart of water. Simmer for an hour, stir in the
+gelatine and, when this is dissolved, season the jelly, strain it and
+set aside to cool. It may be formed into small moulds and turned out on
+lettuce leaves, or used in a border-mould for garnishing a fish or
+tomato salad, or set to form in a salad bowl and taken out by the
+spoonful and served on lettuce leaves. French dressing is better with it
+than mayonnaise.
+
+
+Boiled Mayonnaise Dressing
+
+          1 egg
+          1 piece of butter size of walnut
+          1 tablespoon of sugar
+          1/2 teaspoon of mustard
+          1/2 teaspoon of salt
+          1/2 teaspoon white pepper
+          1 tablespoon cider vinegar
+          1 tablespoon boiling water just before putting in double boiler.
+
+Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat
+well until thoroughly mixed. Add boiling water; cook until thick. Use
+level measures. If too thick use plain cream to thin.
+
+
+Mayonnaise Dressing Without Oil
+
+          2 Tablespoons Dry Mustard
+          2    "   "    Salt
+          2    "   "    Flour
+          2    "   "    Sugar
+
+Sift together through fine strainer three times. Put into a double
+cooker two cups of milk. Beat four eggs thoroughly. Add to the milk.
+Melt two tablespoons of butter and add to the milk and eggs. Then add
+all the above dry sifted ingredients.
+
+Put on fire, stirring constantly. When it begins to thicken add drop by
+drop one-half teacup vinegar.
+
+Cook until thick, which will be about twenty minutes.
+
+Remove from fire and put in cool place.
+
+                              MRS. OLIVER H. P. BELMONT,
+                                   President Political Equality Ass'n.
+                                        New York.
+
+[Illustration]
+
+
+French Dressing
+
+          1/2 teaspoon salt
+          2 tablespoons lemon juice
+          1/2 teaspoon pepper
+          4 tablespoons olive oil
+
+
+Alabama Dressing
+
+          2 cups of oil
+          yolks of 3 eggs
+          1/2 cup of vinegar
+
+Make this carefully into a smooth and well blended mayonnaise. It will
+take fully 1/2 hour, but the success of the dressing depends upon the
+mayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixed
+with the mayonnaise. Then chop together very fine 1 bunch of chives, 3
+hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt to
+taste and mix well with the mayonnaise.
+
+This will make about 1 quart of dressing. It should be kept in a cool
+place and covered when not in use. It will keep a long time.
+
+
+Cooked Salad Dressing
+
+          Yolks 2 eggs
+          1/2 teaspoon dry mustard
+          1/2 teaspoon salt
+          4 tablespoons butter
+          6 tablespoons hot vinegar
+          1 tablespoon sugar
+
+Beat yolks until creamy, add to them the mustard, salt and sugar. Beat
+in slowly the butter melted, also add vinegar. Cook until it thickens.
+It is best to make this in a double boiler. When cold, add 1 cup sweet
+or sour cream.
+
+This keeps well and is particularly fine for lettuce, celery, beans,
+asparagus or cauliflower.
+
+
+Caviare Dressing
+
+(For Tomato Salad)
+
+          2 heaping tablespoons of caviare
+          Yolks of 2 eggs, boiled hard and grated
+          One tablespoon of chopped onions
+          1/4 tablespoon of paprika
+          4 tablespoons of olive oil
+          2 tablespoons of tarragon vinegar
+
+
+
+
+MEAT and FISH SAUCES
+
+
+Bechamel Sauce
+
+          1 1/2 cups whitestock
+          1 slice onion
+          1 slice carrot
+          Bit of Bay leaf
+          Sprig of parsley
+          1/8 teaspoon pepper
+          6 peppercorns
+          1/4 cup butter
+          1/4 cup flour
+          1 cup scalded milk
+          1/2 teaspoon salt
+
+Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and
+peppercorns, and then strain; there should be one cupful.
+
+Melt the butter, add flour, and gradually the hot stock and milk. Season
+with salt and pepper.
+
+
+A Sauce for Hot Meats
+
+          1/2 cup sharp vinegar
+          2 tablespoons Colman's Mustard
+          a little Tabasco Sauce
+          2 tablespoons Horse Radish
+          1/2 cup butter melted very hot
+          Pepper and salt to taste
+
+          A warmed-up dinner was never worth much
+                                              --Boileau.
+
+
+Gravy Warmed Over for Meats
+
+One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup
+sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour,
+1 small onion chopped very fine, 1 teaspoon currant jelly, salt and
+pepper.
+
+When thoroughly mixed lay slices of the meat in a dish, pour the gravy
+over, then set dish in the oven until all is well heated through. Serve.
+
+
+Horse Radish Sauce
+
+Make a plain white sauce and season to taste. When done add 3/4 cup of
+grated horseradish and 1/2 cup cream.
+
+Very good for meats, especially boiling meat.
+
+
+                         STATE OF KANSAS.
+
+                                              Jan. 6, 1914.
+
+          Editress Suffrage Cook Book:
+
+          What do I think of woman suffrage? I wrote the
+          resolution in the Kansas Senate submitting the
+          constitutional amendment for it. When I became
+          Governor of Kansas I found a hundred little
+          orphans at our State Orphans' Home, mothered by a
+          man. The little unfortunates at our schools for
+          the deaf and the blind were mothered by men. I
+          placed women at the head of these institutions.
+          Among the other appointees during my term of
+          office was a woman on the Board of Administration,
+          the board having our educational institutions in
+          charge; a woman on the Board of Health; a woman
+          Factory Inspector; a woman Parole Officer; a woman
+          on the State Text Book Commission; two women on
+          the Board of Education, and women physicians at
+          our state hospitals. In every instance these women
+          gave the State of Kansas better service than did
+          the men whom they succeeded.
+
+          The women of Kansas have "arrived" and the state
+          service is better by their participating in it.
+
+                                       Cordially yours,
+                                             GEORGE H. HODGES.
+                                                  Governor.
+
+[Illustration]
+
+          Cooking takes a little training and a great deal
+          of common sense.
+
+
+
+
+EGGS, ETC.
+
+
+Pain d'Oeufs
+
+Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and
+one-half teaspoon vanilla. Scald three cups of milk and pour slowly over
+the eggs, stirring constantly.
+
+Melt in a granite or aluminum baking dish six tablespoons of sugar until
+brown, using no water. Pour the custard into this, set into a pan of hot
+water and bake in a slow oven 45 minutes or more until the custard is
+set, and a testing knife comes out clean. The water in the pan must not
+boil.
+
+When perfectly cold turn upside down into a glass or china serving dish.
+
+                                              MRS. CARRIE CHAPMAN CATT.
+
+[Illustration]
+
+
+Bread Crumb Omelet
+
+          4 eggs
+          small teaspoon salt
+          little minced onion
+          4 or 5 cups bread crumbs
+          2 cups milk
+          4 sprigs parsley (minced fine)
+          minced sweet green peppers can be added
+          1/4 cup butter softened (melt and cool)
+
+Beat all well together, pour into a buttered dish and bake in a slow
+oven until lightly browned.
+
+Should be served at once, as it sinks down when cooling. This does not
+harm it only it does not look so pretty. If it browns too
+quickly--cover.
+
+
+Egg Patties
+
+Beat eggs lightly and add crushed cracker crumbs till it forms a thick
+paste, then thin with a little milk. Season with finely cut onion,
+pepper and salt. Fry in butter, like pancakes. Very good and something
+different.
+
+          God sends meat and the devil sends cooks.
+                                              John Taylor
+
+
+Florentine Eggs in Casseroles
+
+Chop cooked spinach very fine and season with butter and salt. Put 1
+tablespoon spinach in each buttered individual casserole, sprinkle with
+1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each
+egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel
+sauce.
+
+Bake until the eggs are set, and serve immediately. This makes a
+delicious entree.
+
+
+Cheese Souffle
+
+          3 eggs beaten separately very light
+          1 cup sour cream
+          1 cup grated cheese
+          2 teaspoons finely sifted flour
+
+Bake in a quick oven in buttered baking dish.
+
+
+Oyster Omelet
+
+          1/2 pint oysters
+          3 eggs
+          salt and pepper to taste
+          2 1/2 tablespoons butter
+
+Drain oysters. Put butter in pan and cook oysters until they curl. Beat
+eggs lightly and put over oysters; season and shake until done. Serve at
+once.
+
+
+Potato Omelet
+
+          3 medium potatoes
+          1 large spoon butter
+          1/2 tablespoon lard
+          5 eggs
+          1/2 onion minced
+          season to taste
+
+Scrape the potatoes into cold water to keep from discoloring. Put butter
+and lard in skillet, and brown carefully, add potato squeezed out of the
+water also onion, cook slowly and then beat the eggs and add.
+
+When done on one side put a plate over the skillet and turn the omelet,
+now slip in the pan and brown the other side. Serve at once.
+
+
+          "Well, Marie" said Jiggles after the town election
+          "for whom did you vote this morning?"
+
+          "I crossed off the names of all the candidates,"
+          returned Mrs. Jiggles, "and wrote out my
+          principles on the back of my ballot. This is no
+          time to consider individuals and their little
+          personal ambitions."--New York Times.
+
+
+                                              Northampton, Mass.
+                                              Dec. 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          As to a sentiment on equal suffrage, let me say
+          that if I had no more generous reason for
+          approving it, I should do so on the ground of my
+          opposition to seeing any element of our people
+          enjoying large liberty and influence without the
+          restraints of a corresponding responsibility in
+          the suffrage.
+
+                                          Ever yours truly,
+                                                 G. W. CABLE.
+
+[Illustration]
+
+
+
+
+CREAMS, CUSTARDS, ETC.
+
+
+Strawberry Short Cake a la Mode
+
+          1 cup flour
+          1/2 teaspoon Baking powder
+          1/4 teaspoon salt
+          1 heaping tablespoon of butter
+
+Sift the dry ingredients together and work in the butter. Mix with
+enough milk to make a stiff dough which can be rolled as thin as a
+wafer.
+
+Put one thin layer on a pie-pan and butter lightly; lay another layer on
+first. Bake eight minutes in a moderate oven.
+
+When cold cut in pieces and split each piece. Place a large tablespoon
+of crushed, sweetened strawberries between the layers, add the top
+layer, add more berries, and last of all, a heaping tablespoon of ice
+cream or frozen custard.
+
+
+Frozen Custard
+
+(for above Short Cake)
+
+To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well
+beaten, 1 scant cup of granulated sugar, and one level tablespoon of
+cornstarch.
+
+Add this mixture to the milk and cream as soon as they come to a boil.
+Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and
+freeze.
+
+
+Stewed Apples
+
+Cut apples in quarters and immediately put in saucepan and pour over
+them boiling water just to cover.
+
+Put on lid and boil quickly until tender. Sprinkle sugar over them to
+taste. But never stir the apples at any time. When sugar is on leave the
+lid off, let cook about five minutes longer, never stirring.
+
+Ready to serve, hot or cold.
+
+
+Cinnamon Apples
+
+          3 cups sugar--pinch salt
+          2 1/2 cups water
+          1 cup cinnamon drops
+          8 apples
+
+Make a syrup of water and sugar. Put in cinnamon drops. Pare and core
+apples. Place in syrup and boil until tender, do not allow to break.
+
+Take out when tender and place in a dish or if you wish in individual
+dishes. Pour over syrup, and allow to cool. When cold pour whipped cream
+on top of each and a cherry on top of cream.
+
+
+Fire Apples
+
+Select bright red apples, cut off the tops and with a knife remove the
+meat, leaving only sufficient wall to hold apple in shape. Make a
+filling of the following:
+
+To six apples allow about twelve tablespoons of very dry cooked rice,
+six tablespoons cracker crumbs, six tablespoons chopped apples, six
+tablespoons sugar, six tablespoons seeded raisins, six tablespoons
+chopped almonds.
+
+Whip one egg thoroughly, place in a cup and fill the cup with milk; stir
+well and place in a double boiler, adding one-half teaspoon butter,
+grated rind and juice of one-half lemon and a dash of nutmeg. Cook until
+it thickens, cool, then mix it into the filling, being careful not to
+get it too soft. Mold lightly with the fingers and fill the apples,
+sprinkle with sugar, add a cupful of water and bake in a moderate oven.
+Serve with whipped cream or custard sauce.
+
+
+Candied Cranberry Recipe
+
+          1 quart berries
+          2 cups sugar
+          1 1/2 large cups of hot or cold water
+          pinch of soda
+
+Wash and make a little slit in each berry. For each quart of berries put
+one and a half large cups of hot or cold water in kettle. Then the
+berries, then spread 2 cups sugar over them, also a pinch of soda. Keep
+covered closely all the time, do not stir or lift lid until perfectly
+cold. From the moment it begins to boil count five minutes--no more--to
+cook them.
+
+If you remove the lid the lovely gloss will be lost.
+
+
+Apple Rice
+
+1 cup of rice boiled in water with a piece of butter and a little salt
+until half done. Then add six apples cut in pieces. Cook together until
+both rice and apples are well done. Add sugar to taste. When ready to
+serve pour over melted butter browned. Serve with sugar and cinnamon.
+
+                                              MRS. RAYMOND ROBINS.
+
+
+Jelly Whip
+
+Dissolve one package of gelatin in a cupful of cold water. Add to that
+two cupfuls of sugar and one quart of boiling water. Divide the mixture
+into three parts, in one of which place marshmallows and white grapes.
+In the second one put pineapple and oranges and in the third nuts. Fill
+individual glasses with different mixtures and serve them with whipped
+cream. Decorate with preserved cherries, candied orange peel and nuts.
+
+
+Pineapple Parfait
+
+Pare and shred a ripe pineapple, add one cup of sugar and let stand for
+several hours. Drain off one cup of the juice, boil it with
+three-quarters of a cup of sugar for 10 minutes. Add slowly to well
+beaten yolks of four eggs, and cook in a double boiler, stirring all the
+time, until the mixture will coat the spoon. Remove from the fire and
+beat until cold. Then add two tablespoons of lemon juice and two cups of
+cream whipped to a stiff froth.
+
+Pack in a mold, cover tightly and surround with ice and salt for four
+hours.
+
+
+Rice
+
+          3/4 cup of rice washed 7 times
+          1/2 cup currants
+          1 1/4 cups milk
+          Yolk of 1 egg
+          2 1/2 tablespoons sugar
+          1 small piece lemon rind
+
+Boil rice in a large quantity of boiling water for 20 minutes; drain and
+add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes
+and remove from fire; beat the yolk of an egg in a little milk and stir
+in the rice.
+
+Do not set back on the fire. Serve cold.
+
+
+Pittsburgh Sherbet
+
+Take a cupful of the syrup from a jar of raspberry preserves and the
+same amount of juice from a can of pineapple; add two tablespoons of
+lemon juice and a syrup made by boiling together a pint of water and a
+cupful of sugar. When cold add four tablespoons of orange juice and
+freeze. When stiff, open the freezer and add the white of an egg, beaten
+stiff with a teaspoon of powdered sugar.
+
+
+Lemon Sherbet
+
+          1 quart milk
+          2 cups sugar
+          juice 3 lemons
+
+Dissolve sugar in milk, place in freezer. Add lemon juice after freezer
+has been packed. Add juice rapidly and with violent stirring, then
+immediately place in dasher and turn the crank until frozen.
+
+
+Fruit Cocktails
+
+Peel and cut one orange and one grapefruit into small pieces, removing
+all seeds and white bits of skin, add two sliced bananas, a tablespoon
+of chopped or grated pineapple, sweeten to taste, and mix with the juice
+from a can of pineapple. Stand in a very cold place, or put in the ice
+cream freezer and partially freeze, serve in small glasses and ornament
+with maraschino cherries. Reserve the remaining pineapple for a luncheon
+dish.
+
+
+Synthetic Quince
+
+An Accidental Discovery
+
+I put too much water with my rhubarb and had a whole dishful of
+beautiful pink juice left over, about a quart. In this I cooked some
+apples, quartered, and stewed till soft, and just as an experiment added
+a saucerful of strawberries--also "left over."
+
+The result, being served, looked and tasted exactly like quince, except
+that the apple was a little softer.
+
+                                              CHARLOTTE PERKIN GILMAN.
+
+[Illustration]
+
+
+Grape Juice Cup
+
+Soak the grated rind of one orange in the juice of one lemon for 15
+minutes. To this add a cupful of boiling water and a tablespoon of
+sugar.
+
+Place in a saucepan of granite ware and add one quart of unfermented
+grape juice, four whole cloves and a pinch of powdered mace. Bring
+slowly to the boiling point and simmer for ten minutes.
+
+Boil together one cupful of sugar and two tablespoons of water without
+stirring until it spins a thread.
+
+Pour this gradually upon the stiffly beaten whites of two eggs. Add the
+boiling grape juice, dust lightly with grated nutmeg and serve
+immediately.
+
+
+          Live while you live, the epicure would say and
+          seize the pleasures of the present day.    Doddridge
+
+
+Peppermint Cup
+
+Soak half an ounce of pulverized gum arabic in half a cupful of cold
+water for 30 minutes. Dissolve it over hot water.
+
+Add one cupful of powdered sugar and cook until it will spin a thread.
+
+Pour this upon the stiffly beaten whites of two eggs, and when well
+blended add gradually a pint of boiling cream, a few drops of essence of
+peppermint and a tiny pinch of baking soda.
+
+Serve while it foams, sprinkled with a little powdered cinnamon.
+
+
+          Unquiet meals make ill digestions.
+                                       Comedy of Errors
+
+
+
+Amber Marmalade
+
+          1 orange
+          1 grape fruit
+          1 lemon
+
+Slice very thin. Measure the fruit and add 3 times the quantity of
+water. Stand in an earthen dish over night and in morning boil for ten
+minutes. Stand another night and the second morning add pint for pint of
+sugar and boil steadily until it jellies.
+
+This should make 8 or 10 glasses but the size of fruit determines the
+quantity. Stir as little as possible during the two hours or more of the
+cooking which it requires. Do not use the rind of the grape fruit.
+
+
+Grape Juice
+
+          5 lbs Concord Grapes
+          1 quart water
+          sugar
+
+Boil grapes five to ten minutes. Then strain through a wire strainer and
+afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle
+and seal.
+
+
+
+
+PRESERVES, PICKLES, ETC.
+
+
+Sour Pickles
+
+          1 peck green tomatoes
+          1 lb. figs
+          1 lb. seeded raisins
+          1 cup vinegar
+          4 cups sugar
+          20 cloves
+          A few sticks cinnamon
+
+
+Sweet Pickles
+
+Tomato and Fig Pickles
+
+One peck of green tomatoes sliced and salted in layers, place in granite
+boiler over night. In the morning drain off brine and rinse in cold
+water.
+
+Chop up a pound of figs, add to the tomatoes, cover with vinegar and
+boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4
+cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese
+cloth bag, and cook together slowly for 3/4 of an hour.
+
+                                              LUCRETIA L. BLANKENBURG.
+
+[Illustration]
+
+
+Lemon Butter
+
+          6 eggs
+          3 very large lemons (rind and juice)
+          2 cups sugar
+          2 tablespoons water
+          butter size of walnut
+
+Mix all together with Dove egg beater and cook until it boils. Watch
+that it does not burn.
+
+
+Kumquat Preserves
+
+          1 quart fruit to 1 pint sugar
+
+Cut the Kumquats into halves, pick out seeds, cover with cold water and
+bring to a boil. In the meantime have your syrup boiling--1 pint sugar
+to 3 pints water.
+
+Drain fruit and put in syrup and simmer slowly for 1 hour. Take out
+fruit and continue to simmer syrup until it begins to get thick.
+
+Put the fruit into syrup--place preserving kettle in pot of boiling
+water and let them, or let the water continue boiling until syrup is
+thick as you like it. Put 1/4 teaspoon fine salt in first water, as it
+adds a fine flavor. Grate stem off skin deep.
+
+
+                          STATE OF WASHINGTON
+                           OFFICE OF GOVERNOR
+                                 OLYMPIA.
+
+                                              December 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          I have at hand your letter of the 16th inst.,
+          asking an expression from me regarding Woman
+          Suffrage in the State of Washington.
+
+          Replying, I desire to say that the women of the
+          State of Washington have had the right to vote for
+          something more than three years. I know of no one
+          who was in favor of giving them this right who
+          to-day opposes it, and large numbers of those who
+          were opposed now favor women having the ballot.
+          The results in the State of Washington certainly
+          indicate that women assist in public affairs,
+          rather than otherwise, by having the right to
+          vote.
+
+          Agreeable to your request, I am sending a
+          photograph of myself under separate cover; also
+          card carrying my autograph.
+
+                                       Yours very truly,
+                                             ERNEST LISTER,
+                                                 Governor.
+
+[Illustration]
+
+          Hire me twenty cooks.
+                              --Shakespeare
+
+
+Prunes and Chestnuts
+
+          3 lbs. dried prunes
+          2 lbs. large chestnuts
+          1/2 lb. Sultana raisins
+          1 table spoon butter
+          1/2 cup of sugar
+          1/3 cup of vinegar
+          Pinch of cloves
+          2 tea spoons of flour
+
+Peel chestnuts and boil until skin can be removed. Boil prunes and
+raisins together until soft, add chestnuts, sugar, salt, cloves and
+butter, when well cooked thicken with flour and vinegar stirred
+together.
+
+
+Heavenly Hash
+
+          2 boxes red raspberries
+          2 quarts red currants
+          2 quarts cherries
+          1 quart gooseberries
+
+Stem currants and seed cherries, then measure fruit. To each cup of
+fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2
+cup of water; when it comes to boil add sugar and boil 20 minutes, then
+put in jelly glasses.
+
+
+Apple Butter
+
+          1 peck tart apples (made into sauce and strained)
+          1 quart grape juice
+          2 teaspoons cinnamon
+          1/2 teaspoon salt
+          2 cups light brown sugar
+          2 teaspoons nutmeg
+
+Boil two hours or longer.
+
+
+Orange Marmalade
+
+          6 oranges
+          2 lemons
+
+Slice in small pieces, add six pints of water and let stand in covered
+dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours.
+Then add pint for pint of sugar with the mixture and boil until it
+jells. (About 45 minutes).
+
+
+Rhubarb and Fig Jam
+
+Cut five pounds rhubarb into inch pieces without peeling. Add one pound
+figs, four pounds sugar, the grated yellow rind and juice of one lemon
+and let stand all night. In the morning simmer for an hour. Nut meats
+may be added if desired.
+
+
+Brandied Peaches
+
+Take off skins with boiling water. For each pound of fruit allow 1/2
+cupful of sugar and 1/2 pint of water. When syrup is boiling, put in
+peaches, a few at a time, and cook until done, but not too soft. Just
+pierce with straw.
+
+Spread on platters to cool.
+
+When cool, put in jars and fill up with the syrup mixed with just as
+much good brandy.
+
+Have syrup thick and seal hot.
+
+
+Cauliflower Pickles
+
+          3 heads cauliflower
+          2 quarts cucumbers cut in cubes
+          1 quart onions cut fine
+          1 pint green peppers cut fine
+
+
+Mustard Sauce
+
+          1 quart vinegar (if white wine vinegar use 1 pint water and
+             1 pint vinegar as it is too strong)
+          6 tablespoons mustard (Coleman's)
+          1 teaspoon tumeric
+          1 cup (small) flour
+          2 cups sugar
+          3 tablespoons salt
+
+Boil onions, peppers in the vinegar; then add the cucumber. After it has
+boiled a few minutes add the cauliflower and then the mustard sauce.
+Boil together a few minutes; bottle and seal hot.
+
+The cauliflower must be boiled alone before adding.
+
+This is very excellent.
+
+
+Relish
+
+          30 large tomatoes
+          8 large onions
+          8 large red peppers
+          5 tablespoons salt
+          10 tablespoons sugar
+          9 cups vinegar
+
+Cut the tomatoes and onions and boil one hour with the sugar, vinegar
+and salt; at the end of an hour put it through a sieve; now return to
+the stove and add your red peppers, cut very fine, and cook one more
+hour. Have it about the consistency of thick cream and bottle hot. Very
+fine for cold meats, fish, etc.
+
+
+Chili Sauce
+
+          30 large red tomatoes
+          12 medium sized onions
+          4 red peppers
+          3 teaspoons salt
+          12 teaspoons brown sugar
+          10 cups cider vinegar
+
+Chop tomatoes by themselves, then add finely chopped onions and peppers.
+Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.
+
+
+Pickles
+
+          1 peck medium sized pickles
+          1 gallon cider vinegar
+          1 cup sugar
+          1 cup mustard
+          1 cup salt
+
+Wash pickles well and pack in stone crock. Dissolve mustard in some of
+the vinegar and mix all together and pour over pickles cold. Put on a
+weight--ready to use in three days.
+
+
+Tomato Pickle
+
+          2 gallon crocks of sliced green tomatoes sprinkled with salt.
+          4 small sliced onions mixed and let stand
+          2 quarts cider vinegar, heated and added
+          5 cents' worth mixed spices
+          2 lbs. brown sugar, and boil.
+
+Makes 3 quarts of pickles Corn Salad
+
+2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one
+head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in
+kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground
+mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.
+
+
+Tomato Catsup (very fine)
+
+          To 1/2 bushel skinned Tomatoes, add
+          1 quart good vinegar
+          1 pound salt
+          1 pound black pepper (whole)
+          1 ounce African Cayenne pepper
+          1/4 pound allspice (whole)
+          1 ounce cloves
+          3 small boxes mustard (use less if you do not wish it very hot)
+          4 cloves of garlic
+          6 onions (large)
+          1 pound brown sugar
+          1 pint peach leaves
+
+Boil this mass for 3 hours, stirring constantly to keep from burning.
+When cool, strain through a sieve and bottle for use. Vegetable coloring
+may be used if you wish it to remain a bright red. (A family recipe
+handed down for generations and very good, indeed).
+
+
+
+
+CANDIES, ETC.
+
+
+Five Oz. Childhood Fondant
+
+          1 oz. kindness
+          1 oz. sunshine
+          1 oz. pure food
+          1 oz. recreation
+          1 oz. rest
+
+This should be on hand in every household where children gladden the
+hearth. Wherever possible distribute it among the little children of the
+poor.
+
+
+Rose Leaves Candied
+
+Take red roses, remove all the whites at the bottom. Take three times
+their weight in sugar, put a pint of water to a pint of roses, skin
+well, shred the roses a little before you put them into the water, and
+cover them, and when the leaves are tender, put in the sugar.
+
+Keep stirring lest they burn and the syrup be consumed.
+
+
+Delicious Fudge
+
+Delicious fudge is made with sour cream instead of fresh milk or cream.
+
+
+Taffy
+
+          2 lbs. brown sugar
+          1 tablespoon butter
+          1 tablespoon golden syrup
+          3/4 cup water
+          1 teaspoon vanilla
+          1 tablespoon white vinegar
+
+Mix well and allow it to boil slowly. Skim but do not stir. Boil until a
+little hardens in water. Then add the vanilla and vinegar.
+
+Now pour into buttered tins and when the edges harden, draw lightly to
+the center. When cool pull until light. When doing so flour the hands
+lightly.
+
+
+Creole Balls
+
+Chop half a cupful each of almonds, pecans and walnuts and add enough
+fondant to make the mixture of the right consistency to mold into
+bonbons. Boil into little balls and dip in maple or chocolate fondant.
+
+
+Chocolate Caramels
+
+          1 pint brown sugar
+          1 gill milk
+          1/2 pint molasses
+          1/2 cake sweetened chocolate
+          1 generous teaspoon butter
+          1 tablespoon vanilla
+
+Boil all of the ingredients (except the vanilla) over a slow fire until
+dissolved, and stir occasionally as it burns easily. Test by dropping
+little in water. If it hardens quickly, remove at once from the fire.
+Add vanilla and pour into buttered pans.
+
+When cool, cut in squares with a buttered knife.
+
+
+Sea Foam
+
+For sea foam candy cook three cupfuls of light brown sugar, a cupful of
+water and a tablespoon of vinegar until the syrup forms a hard ball when
+dropped into cold water. Pour it slowly over the stiffly beaten whites
+of two eggs, beating continually until the candy is stiff enough to hold
+its shape. Then work in half a cupful of chopped nuts and half a
+teaspoon of vanilla. Drop in small pieces on waxed paper.
+
+
+How to Make Good Coffee
+
+When the National Coffee Roasters' Association tells how to make good
+coffee the housewife is naturally interested, no matter how fervently
+the family may praise her own brew. Coffee is the business of these
+gentlemen. They know it from the scientific standpoint as well as
+practically. Their opinion as to the best method of preparing it for the
+table is, therefore, worth consideration.
+
+They tell us, first of all, that the virtues of the infusion depend
+primarily upon the fineness with which the roasted bean is ground.
+Careful experiments have shown, indeed, that when pulverized it gives a
+larger yield of full strength beverage than in any other shape, so that
+such grinding is urged in the interest of economy, as well as from a
+gastronomic standpoint.
+
+The grinding, however, must be done immediately before the coffee is
+made. Otherwise no little of the delicate and much prized flavor of the
+bean will escape.
+
+The method of making the infusion is governed by the solubility of the
+various elements composing the coffee. The caffeine and caffetannic acid
+readily dissolve in cold water, but the delicate flavoring oils require
+a considerable degree of heat. It so happens that water at the boiling
+point, 212 deg. F., is twice as effective in extracting these flavors as
+when at a temperature of 150 deg. F.
+
+Nevertheless, the usual method of boiling the coffee is unsparingly
+condemned by the association. The infusion thus made is very high in
+caffeine and tannic acid. It is muddy, too, and overrich in dissolved
+fibrous and bitter matters. As most of the deleterious effects of coffee
+are due to dissolved tannin, owing to excessive boiling or the use of
+grounds a second time, this method of making the beverage is
+unqualifiedly condemned.
+
+Steeping--that is, placing the coffee in cold water and permitting it to
+come to a boil--is also deprecated. An infusion so made contains less
+caffeine, to be sure, but it lacks the desired aromatic flavor and the
+characteristic coffee taste.
+
+In fine, the association leans to a method of coffee making known as
+filtration. This consists in pouring boiling water once through finely
+pulverized coffee confined in a close-meshed muslin bag. The resultant
+infusion is one in which the percentage of tannin is extremely low.
+There is a medium amount of caffeine, but the full flavor and
+characteristic taste are present.
+
+
+                             STATE OF OREGON
+                           EXECUTIVE DEPARTMENT
+                                  SALEM.
+
+                                              Dec. 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          This is to acknowledge yours of the 16th instant,
+          in reference to women's suffrage, and in reply
+          will say that while this right has been enjoyed
+          but a short time by our women, they have been
+          making excellent use of it. They are prompt to
+          register and vote, and their influence is most
+          always found upon the side of better government.
+          The result of their efforts is already being
+          reflected in a number of important measures
+          recently adopted in this state, which will make
+          for the public good.
+
+                                    Very truly yours,
+                                           OSWALD WEST.
+                                                   Governor.
+
+[Illustration]
+
+
+Cottage Cheese
+
+To make cottage cheese effectively, with an aroma and delicacy equal to
+its nourishment, a rich milk which has not lost time in souring should
+be put in an earthenware or stone jar with the lid on, and placed in hot
+water over a very slow fire until it is well heated with the curd
+clotted from the whey. When it begins to steam the curd is drained a
+very short period through cheese cloth. Well mixed with salt and butter
+and pepper it is an ideal muscle and tissue maker.
+
+Cottage cheese is much more easily turned into brawn, brain and bone
+than any of the less porous, less ripe cheeses. In fact the curious
+uncomfortably bloated sensation experienced by many who eat other
+varieties of cheese is uncommon with cottage cheese.
+
+Faulty mastication, peculiar susceptibilities to casein and an excess of
+other solid foods often causes the distress which follows cheese eating.
+If well emulsified with saliva by the teeth or mixed with water and not
+gulped down, cottage cheese serves every sort of food purpose.
+
+
+
+
+ALBUMINOUS BEVERAGES
+
+          The following recipes were kindly contributed by
+          Alida Frances Pattee, author of "Practical
+          Dietetics," an invaluable book for the home.
+
+
+When a large amount of nutriment is required the albuminized drinks are
+valuable.
+
+The egg is a fluid food until its albumen is coagulated by heat. Often
+the white of egg, dissolved in water or milk, and flavored, is given
+when the yolk cannot be digested, as 30 per cent. of the yolk is fat.
+Egg-nog is very nutritious, and is extensively prescribed in certain
+non-febrile diseases, especially for the forced alimentation of phthisis
+and melancholia. There are occasional cases of bilious habit, in which
+eggs to be digested must be beaten in wine. But the combination of egg,
+milk and sugar with alcohol, which constitutes egg-nog, is apt to
+produce nausea and vomiting in a feeble stomach, especially in fever.
+For this reason whole eggs are unfit for fever patients, and the whites
+only should be used.
+
+Albuminized drinks are most easily prepared cold. When a hot liquid is
+used, it must be poured very slowly into the well-beaten egg, stirring
+constantly, so that lumps of coagulated albumen do not form.
+
+_For the Diabetic._ In all the albuminous drinks substitute Sweetina for
+the sugar. The fuel value will be 60 calories less in every recipe than
+when one tablespoon of sugar is used.
+
+
+Energy Value of an Egg
+
+          1 medium egg (without shell)     60 Calories
+          1 white of egg (average)         13    "
+          1 yolk of egg (average)          48    "
+
+
+Egg Broth, 319 Calories[1]
+
+          Yolk 1 egg
+          1 tablespoon sugar
+          Speck salt
+          1 cup hot milk
+          Brandy or some other stimulant if required.
+
+Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as
+desired, if with brandy or wine, use about one tablespoon.
+
+NOTE.--Dried and rolled bread crumbs may be added, if desired. The whole
+egg may be used. Hot water, broth or coffee, may be substituted for the
+milk; nutmeg may be substituted for the stimulant.
+
+
+Egg-Nog No. I, 231 Calories[1]
+
+          1 egg
+          Speck salt
+          3/4 tablespoon sugar
+          3/4 Cup milk
+          1 1/2 tablespoon wine or
+          1 tablespoon brandy (or less)
+
+Beat the egg, add the sugar and salt; blend thoroughly, add the milk and
+liquor. Serve immediately.
+
+NOTE.--Have eggs and milk chilled before blending. A grating of nutmeg
+may be substituted for the stimulant. A lemonade shaker may be used for
+the blending.
+
+
+Egg-Nog No. II, 231 Calories[2]
+
+          1 egg
+          3/4 tablespoon sugar
+          Speck salt
+          3/4 Cup milk
+          1 tablespoon brandy (or less)
+
+Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add
+the milk and brandy. Beat the white till foamy (not stiff and dry), and
+fold it in lightly. Serve immediately.
+
+
+Junket Egg-Nog, 289 Calories[3]
+
+          1 egg
+          1 cup milk
+          1 tablespoon sugar
+          2 teaspoons rum, brandy or wine
+          1/2 Hansen's Junket Tablet
+
+Beat white and yolk of egg separately, very light; blend the two. Add
+the sugar dissolved in the rum. Heat the milk luke warm, stir into the
+egg mixture, and add quickly the tablet dissolved in cold water. Pour
+into small warm glasses, and sprinkle grated nutmeg over the top. Stand
+in warm room undisturbed until firm, and then put on ice to cool. This
+can be retained by the most delicate stomach.
+
+
+Beef Egg-Nog, 200 Calories
+
+          1 egg
+          Speck salt
+          1 tablespoon sugar
+          1/2 cup hot beef broth
+          1 tablespoon brandy
+
+Beat the egg slightly, add the salt and sugar; add gradually the hot
+broth; add brandy and strain. Sugar and brandy may be omitted if
+preferred.
+
+
+Coffee Egg-Nog, 175 Calories[4]
+
+          1 egg
+          1 1/2 teaspoon sugar
+          1/2 scant cup milk or cream
+          1/2 scant cup strong coffee
+
+Chill ingredients, and blend as for Egg-nog No. II.
+
+
+Pineapple Egg-Nog
+
+Prepare as per Egg-nog No I or II; omit the brandy and use pineapple
+juice to taste.
+
+
+Egg and Rum, 315 Calories
+
+          1 cup fresh milk
+          Yolk 1 egg
+          1 tablespoon sugar
+          Speck salt
+          Few grains nutmeg
+          1 tablespoon rum
+
+Beat yolk, add sugar, salt and nutmeg; add milk and rum.
+
+NOTE.--For consumptives, taken at about 6 A. M., often prevents the
+exhaustive sweats which accompany the morning doze. Also may be given to
+a patient before dressing to prevent exhaustion.
+
+
+Egg and Brandy, 350 Calories[2]
+
+          3 Eggs
+          4 tablespoons cold water
+          Nutmeg
+          4 tablespoons brandy
+          Sugar
+
+Beat the eggs, add cold water, brandy and sweeten to taste. A little
+nutmeg may be added. Give a tablespoonful at a time.
+
+
+Egg and Wine, 125 Calories[5]
+
+          1 egg
+          1/2 cup cold water
+          Sugar
+          1 wineglass sherry
+          Nutmeg
+
+Beat the egg. Heat the water and wine together but not boiling; pour
+onto the egg, stirring constantly; flavor with sugar and nutmeg.
+
+
+Egg Lemonade, 192 Calories
+
+          1 egg
+          2 tablespoons sugar
+          2 tablespoons lemon juice
+          1 cup cold water
+
+Beat the egg thoroughly, add the sugar and lemon juice; pour in
+gradually the water, stirring until smooth and well mixed. Strain and
+serve. Two tablespoons of sherry or port may be added if desired.
+
+
+Malted Milk and Egg, 120 Calories
+
+          1 tablespoon Horlick's Malted Milk
+          1 tablespoon crushed fruit
+          1 egg
+          20 drops acid phosphate
+          1 tablespoon crushed ice
+          3/4 cup ice water
+
+Mix the malted milk powder, crushed fruit and egg and beat five minutes.
+Add the phosphate and crushed ice, blending thoroughly. Strain and add
+ice water or cold carbonated water, and a grating of nutmeg to flavor.
+
+
+Stokes Mixture
+
+          Eggs and brandy  196 calories.
+
+"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun
+(sugar or syrup enough to sweeten), has considerable nutritive, as well
+as stimulative value, and is eligible for use when such a combination is
+indicated."
+
+
+Grape Yolk, 150 Calories
+
+          1 egg
+          1 tablespoon sugar
+          Speck salt
+          2 tablespoons Welch's Grape Juice
+
+Separate egg. Beat yolk, add sugar and stand aside while the white is
+thoroughly whipped. Add the grape juice to the yolk and pour this onto
+the whipped white, blending carefully. Serve cold. Have all ingredients
+chilled before blending.
+
+
+Grape Juice and Egg, 270 Calories
+
+          1 egg
+          1/2 cup rich milk
+          1 tablespoon sugar
+          1/4 cup Welch's Grape Juice
+
+Beat yolk and white separately very light. To the yolk add milk, sugar
+and grape juice, and pour into glass. To the white add a little powdered
+sugar and a taste of grape juice. Serve on yolk mixture. Chill all
+ingredients before using.
+
+
+Mulled Wine, 250-280 Calories
+
+          1 ounce stick cinnamon
+          A slight grating nutmeg
+          1/2 cup boiling water
+          1 egg
+          1/2 cup sherry, port or claret wine
+          2 tablespoons sugar
+
+Put the spices into top of a double boiler with the water. Cover and
+cook over hot water ten minutes. Add wine to the spiced water and bring
+to the boiling point. Beat the egg to a stiff froth, add sugar and pour
+on the mulled wine, and beat well. Serve at once.
+
+
+Albuminized Milk, 98 Calories
+
+          1/2 cup milk (sterile)
+          White 1 egg
+          Salt
+
+Put milk and white of egg in a glass fruit jar, cover with air tight cap
+and rubber band. Shake until thoroughly blended. Strain into glass. A
+few grains of salt may be added if desired. Two teaspoons of Sanatogen
+added     30 calories.
+
+NOTE.--The blending may be done in a lemonade shaker.
+
+
+Albuminized Water, 13 Calories[6]
+
+          1/2 cup ice-cold water (boiled and chilled)
+          White 1 egg
+          Lemon juice
+          Sugar
+
+Blend as for "Albuminized Milk," serve plain or add lemon juice and
+sugar to taste. If set on ice to keep cool, shake before serving. Two
+teaspoons of Sanatogen added    30 calories.
+
+
+Albumin Water (for infants), 13 Calories
+
+Albumin water is utilized chiefly in cases of acute stomach and
+intestinal disorders in which some nutritious and easily assimilated
+food is needed; albumin water is then very useful. The white of one egg
+is dissolved in eight ounces or a pint of water which has been boiled
+and cooled.
+                                              --Koplik.
+
+
+Albuminized Clam Water, 18 Calories
+
+          1 cup cold water
+          Clam Broth
+          White 1 egg
+
+To the water add the required amount of the clam broth to make the
+strength desired, add the unbeaten white of egg, and follow general
+directions for "Albuminized Milk." Serve cold in dainty glasses. This is
+a very nutritious drink, and will be retained by the stomach when other
+nourishment is rejected.
+
+NOTE.--Milk may be substituted for the water.
+
+
+Albuminized Orange, 30 Calories[1]
+
+          White 1 egg
+          Juice 1 orange
+          Sugar
+
+To the unbeaten white add the orange juice, sweeten to taste and blend
+thoroughly. Strain and set on ice to cool. Serve cold.
+
+
+Albuminized Sherry, 22 Calories[1]
+
+          White 1 egg
+          3/4 tablespoon sherry
+          Sugar
+
+Beat the white stiff, add slowly, while beating, the wine and sugar.
+Serve cold.
+
+NOTE.--Have all ingredients cold before blending.
+
+
+Albuminized Grape Juice, 40 Calories[7]
+
+          2 tablespoons Welch's Grape Juice
+          White 1 egg
+          Sugar
+          Chopped ice
+
+Put in a dainty glass the grape juice, and the beaten white of egg and a
+little pure chopped ice; sprinkle sugar over the top and serve.
+
+FOOTNOTES:
+
+[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is
+omitted.
+
+[2] Without liquor.
+
+[3] Without liquor.
+
+[4] Calculated with milk.
+
+[5] Without sugar.
+
+[6] Without lemon juice or sugar.
+
+[7] Without milk.
+
+
+
+
+STARCHY BEVERAGES
+
+
+Starchy drinks consist of cereals or cereal products, cooked thoroughly
+in a large amount of water and strained before serving. Arrowroot,
+cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats,
+barley and wheat in forms which include the whole grains contain besides
+starch some protein and fat, and also valuable mineral matter,
+especially phosphorous, iron, and calcium salts. In starchy drinks these
+ingredients are necessarily present in small amounts; hence they have
+little energy value, unless milk or other highly nutritive material is
+added. Such drinks are of value when only a small quantity of nutriment
+can be taken.
+
+_Principles of Cooking._ As the chief ingredient is starch, long cooking
+is necessary, in water at a high temperature (212° F.), which softens
+the cellulose, and breaks open the starch grains, changing the insoluble
+starch to soluble starch and dextrin, so that it can be readily
+digested.
+
+Time of cooking should be conscientiously kept by the clock.
+
+_Digestion._ The action of ptyalin is very rapid, and if these drinks
+are sipped slowly, so as to be thoroughly mixed with saliva, a
+considerable portion of starch may be changed to sugar before reaching
+the intestines.
+
+
+Barley Water, 180 Calories
+
+          2 tablespoons pearl barley
+          1 quart cold water
+
+Wash barley, add cold water and let soak several hours or over night; in
+same water, boil gently over direct heat two hours, or in a double
+boiler steadily four hours, down to one pint if used for infant feeding,
+and to one cup for the adult. Strain through muslin.
+
+NOTE.--Cream or milk and salt may be added, or lemon juice and sugar.
+Barley water is an astringent or demulcent drink used to reduce laxative
+condition.
+
+
+Rice Water, 100 Calories[8]
+
+          2 tablespoons rice
+          3 cups cold water
+          Salt
+          Milk
+
+Wash the rice; add cold water and soak thirty minutes, heat gradually to
+boiling point and cook one hour or until rice is tender. Strain, reheat
+and dilute with boiling water or hot milk to desired consistency. Season
+with salt.
+
+NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be
+cooked with it, and will assist in reducing a laxative condition.
+
+
+Barley Water (infant feeding) 19 Calories
+
+          1 teaspoon barley flour
+          2 tablespoons cold water
+          1 pint boiling water
+
+Blend flour and cold water to a smooth paste in top of double boiler;
+add gradually the boiling water. Boil over direct heat five minutes,
+stirring constantly, then put over boiling water and cook 15 minutes
+longer, stirring frequently. Older infants take the barley water in much
+more concentrated form. Barley water is used as a diluent with normal
+infants and in forms of diarrhoea.
+
+NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour,
+1 cup boiling water, 1/4 teaspoon salt.
+
+
+Rice Water No. II, 160 Calories
+
+          3 tablespoons rice
+          1 pint boiling water
+          1 tablespoon stoned raisins
+
+Wash rice, put into saucepan with water and raisins; boil gently for one
+hour. Strain. When cold serve. Sugar or salt may be added to taste.
+
+NOTE.--Do not use raisins in bowel trouble.
+
+
+Oatmeal Water, 50 Calories
+
+          1 tablespoon oatmeal
+          1 tablespoon cold water
+          Speck salt
+          1 quart boiling water
+
+Mix oatmeal and cold water, add salt and stir into the boiling water.
+Boil three hours; replenish the water as it boils away. Strain through a
+fine sieve or cheese cloth. Season, serve cold. Different brands of
+oatmeal vary considerably in the amount of water which they take up in
+cooking, and sufficient should always be added to make this drink almost
+as thin as water.
+
+
+Oatmeal Water No. II, 220 Calories[9]
+
+          1/2 cup fine oatmeal
+          1 quart water
+
+Use sterile water (boiled and cooled). Add oatmeal and stand in warm
+place (covered), for one and one-half hours. Strain, season, and cool.
+Sometimes used for dyspeptics.
+
+
+Toast Water, 350 Calories
+
+          1 cup stale bread toasted
+          1 cup boiling water
+          Salt
+
+Cut bread in thin slices and in inch squares. Dry thoroughly in oven
+until crisp and a delicate brown. Measure, and break into crumbs; add
+the water and let it stand one hour. Rub through a fine strainer, season
+and serve hot or cold. The nourishment of the bread is easily absorbed
+in this way and valuable in cases of fever or extreme nausea.
+
+NOTE.--Milk or cream and sugar may be added.
+
+
+Crust Coffee
+
+Take some pieces and crusts of brown bread and dry them in a slow oven
+until thoroughly hard and crisp. Place in a mortar and pound or roll.
+Pour boiling water over and let soak for about fifteen minutes. This
+when strained carefully is very acceptable to invalids who are tired of
+the ordinary drinks, such as lemonade, etc.
+
+
+Cracker Panada, 100 Calories[10]
+
+          4 hard crackers
+          1 quart water
+          Sugar
+
+Break crackers into pieces and bake quite brown; add water and boil
+fifteen minutes, allow to stand three or four minutes. Strain off the
+liquid through a fine wire sieve; season with salt and a little sugar.
+This is a nourishing beverage for infants that are teething, and with
+the addition of a little wine and nutmeg, is often prescribed for
+invalids recovering from a fever.
+
+
+Bread Panada, 162 Calories
+
+          1 1/2 cups water
+          1 tablespoon sugar
+          2 tablespoons stale white bread crumbs
+          1/4 cup white wine
+          1 tablespoon lemon juice
+          Nutmeg
+
+Put water and sugar on to cook, just before it commences to boil add the
+bread crumbs; stir well, and let it boil three or four minutes. Add the
+wine, lemon and a grating of nutmeg; let it boil up once more, remove
+from fire, and keep it closely covered until it is wanted for use.
+
+FOOTNOTES:
+
+[8] Without Milk.
+
+[9] Estimated on one-half the oatmeal.
+
+[10] Without sugar.
+
+
+
+
+THE COOK SAYS
+
+
+Cook has discovered some little things which help to make her dishes so
+much above the average.
+
+When next making griddle cakes add a little brown sugar or molasses to
+the batter, the cakes will brown better and more easily.
+
+       *       *       *       *       *
+
+Pie crust is best kept cold in the making; to this end an excellent
+substitute for a rolling pin is a bottle filled with ice water.
+
+       *       *       *       *       *
+
+When boiling turnips, add a little sugar to the water; it improves the
+flavor of the vegetables and lessens the odor in the cooking.
+
+       *       *       *       *       *
+
+Hard boiled eggs should be plunged into cold water as soon as they are
+removed from the saucepan. This prevents a dark ring from appearing
+round the yolk.
+
+       *       *       *       *       *
+
+Instead of mixing cocoa with boiling water to dissolve it, try mixing it
+with an equal amount of granulated sugar and then pouring it into the
+boiling water in the pot, stirring all the while.
+
+       *       *       *       *       *
+
+What gave her peas she served such a nice color and taste was the adding
+of a lettuce leaf and a tablespoon of sugar.
+
+Do not cover rising bread in bowls and tins with a dry cloth. Instead,
+cover with a damp cloth which has been wrung out of warm water. In cold
+weather the damp cloth should be placed over a dry cloth.
+
+As a result, the dough will not dry on the top and the loaves when baked
+will be much more uniform.
+
+       *       *       *       *       *
+
+To prevent holes appearing in brown bread prick twice with needle, once
+when the loaves are placed in tins and once immediately before loaves
+are placed in the oven.
+
+
+Cake Hints
+
+For those who would excel in cake making these admonitions are offered:
+
+First--Cream the shortening.
+
+Second--Add sugar slowly and cream it again.
+
+Third--Add yolks of eggs well beaten.
+
+Fourth--Mix and sift the dry ingredients.
+
+Fifth--Add the dry materials to the mixture, which has the baking powder
+in it; alternate flour and liquid.
+
+Sixth--Cut and fold in (do not beat or stir) the whites of eggs which
+are beaten to a dry stiff froth.
+
+Seventh--Have a fire and pans ready. Put the cake into the oven quickly;
+remember that the oven can wait, but the cake never. Bake according to
+rule.
+
+To test the oven heat--A hot oven will brown flour in five minutes; or
+you can try if you can hold the hand in it and count twenty.
+
+Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80
+minutes; gem cakes, from 20 minutes to half an hour.
+
+Never bang the oven door. The cake will fall if you do.
+
+       *       *       *       *       *
+
+To prevent icing from cracking when it cuts add a teaspoon sweet cream
+to each unbeaten egg. When boiling syrup for icing add a pinch of cream
+of tartar.
+
+       *       *       *       *       *
+
+Brown sugar frosting which will not crack is made of one tablespoon of
+vinegar, brown sugar enough to mix and the beaten white of half an egg.
+Beat all well together and add sugar enough to spread.
+
+       *       *       *       *       *
+
+I have many times been asked how I retained the color of preserved
+fruits. I allow for all preserves equal measure of sugar and fruit.
+
+It is impossible to have success if you make large quantities. I never
+make over three pints at a time--usually one quart.
+
+The same method applies to all preserves. If possible, I extract some
+juice to start with. I then put this with one quart of sugar, (no water
+if the fruit contains plenty of juice, but if not, I add a little
+water). Allow this to boil until thick then have fruit ready to drop
+in; when it boils up, remove scum, and, as the juice is extracted by the
+boiling, dip off and allow only enough to thicken quickly.
+
+This juice can be used for sauces, beverages of all kinds--Fruit darkens
+on account of continued boiling.
+
+
+
+
+Economical Soap
+
+Soap without boiling, will float if not too much ham or bacon drippings
+are used.
+
+Into 1 quart of cold water dissolve the contents of one can of Babbits
+potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean
+drippings that have been strained through cheesescloth several times.
+
+Before adding the lye to the strained grease, add 1 large cupful of
+borax. Stir lye into kettle containing grease and stir constantly until
+very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan
+and let dry. A little perfume may be added if you wish. Lamb drippings
+makes the finest soap.
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Italic text is denoted by _; bold by = and underlined text by ~.
+
+Text uses both "today" and "to-day." It also used both "tablespoon" and
+"tablespoons" when referring to an ingredient with an additional
+fraction of a tablespoon added, i.e. "1 1/2 tablespoon" and "1 1/2
+tablespoons."
+
+Page 13, The original had the portrait pages out of order on the list.
+These have been reordered. The original read:
+
+          Fanny Garrison Villard              34
+          Helen Ring Robinson                 40
+          Jane Addams                         38
+          Julia Lathrop                       44
+          Jack London                         46
+          Mrs. J. O. Miller                   42
+          Mrs. Desha Breckinridge             52
+
+This also occurred on the following pages. The original text is below.
+
+Page 15:
+
+          Potato Puffers                                      78
+          Baked Tomatoes                                      80
+          Stuffed Tomatoes                                    79
+
+Page 16:
+
+          Virginia Butter Bread                              102
+          Bran Bread                                         102
+          Excellent Nut Bread                                101
+          Dr. Wylies' Recipes                                103
+
+Page 17:
+
+          Jam Cake                                           136
+          Hickory Nut Cake                                   138
+          Lace Cakes                                         137
+
+Page 18:
+
+          Suet Pudding                                       157
+          Raw Carrot Pudding                                 161
+          Cottage Fruit Pudding                              158
+          Prune Souffle                                      158
+          Plain Suet Pudding                                 157
+          Plum Pudding                                       159
+          Lemon Cream                                        160
+          Corn Pudding                                       161
+          Lemon Hard Sauce                                   161
+
+          Pear Salad                                         168
+          Potato Salad                                       168
+          Bean Salad                                         170
+          Codfish Salad                                      169
+          Swedish Wreathes                                   169
+
+          Orange Salad                                       173
+          Cucumber Aspic                                     175
+          Tomato Aspic                                       174
+          Mayonnaise Dressing Without Oil                    176
+          Mayonnaise Dressing Boiled                         175
+          Suffrage Salad Dressing                            174
+
+Page 19:
+
+          Pittsburgh Sherbet                                 198
+          Lemon Sherbet                                      198
+          Synthetic Quince                                   200
+          Fruit Cocktails                                    199
+          Grape Juice Cup                                    201
+          Peppermint Cup                                     202
+
+
+          PRESERVES, PICKLES, ETC.
+
+          Sour Pickles                                       204
+          Sweet Pickles                                      204
+          Amber Marmalade                                    203
+          Grape Juice                                        203
+          Lemon Butter                                       205
+
+Page 15, "Lienn" changed to "Lunn" (Sally Lunn)
+
+Page 37, "tablespons" changed to "tablespoons" (2 tablespoons butter)
+
+Page 37, "stock" changed to "stalk" (stalk of celery chopped)
+
+Page 37, "ramkins" changed to "ramekins" (serve in ramekins)
+
+Page 47, "majoram" changed to "marjoram" (thyme, and sweet marjoram)
+
+Page 64, "carbonhydrate" changed to "carbohydrate" (bulky carbohydrate
+foods)
+
+Page 74, "mussy" changed to "mushy" (mushy before the)
+
+Page 76, "Wash" changed to "Mash" (Mash all well together)
+
+Page 80, "his" changed to "this" (Put this sauce)
+
+Page 95, "dispositon" changed to "disposition" (the disposition of)
+
+Page 95, "on" changed to "or" (or a finger)
+
+Page 95, "or" changed to "of" (finger of buttered brown)
+
+Page 103, "while" changed to "whole" (whole Indian corn)
+
+Page 148, "thoroughy" changed to "thoroughly" (and heat thoroughly)
+
+Page 166, "seive" changed to "sieve" (a wire sieve and)
+
+Page 168, "lovlier" changed to "lovelier" (Nothing lovelier can be)
+
+Page 174, "Lavarin" changed to "Savarin" (Brillat Savarin)
+
+Page 174, "proporton" changed to "proportion" (proportion of a
+dessertspoon)
+
+Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise Dressing
+Without)
+
+Page 202, "sieze" changed to "seize" (seize the pleasures of)
+
+Page 207, "Peal" changed to "Peel" (Peel chestnuts and)
+
+Page 214, "alspice" changed to "allspice" (1/4 pound allspice)
+
+Page 218, "Asosciation" changed to "Association" (Coffee Roasters'
+Association)
+
+Page 241, "leaves" changed to "loaves" (the loaves when baked)
+
+
+
+
+
+End of the Project Gutenberg EBook of The Suffrage Cook Book, by a
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE SUFFRAGE COOK BOOK ***
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+      The Project Gutenberg eBook of The Suffrage Cook Book, compiled by Mrs. L. O. Kleber.
+    </title>
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+<pre>
+
+The Project Gutenberg EBook of The Suffrage Cook Book, by a
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Suffrage Cook Book
+
+Compiler: L. O. Kleber
+
+Release Date: August 15, 2008 [EBook #26323]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE SUFFRAGE COOK BOOK ***
+
+
+
+
+Produced by Geetu Melwani, Stephen Hope, Emmy, and the Online
+Distributed Proofreading Team at https://www.pgdp.net (This file made
+using scans of public domain works at the University of Georgia.)
+
+
+
+
+
+
+</pre>
+
+
+
+
+
+
+<div class="figcenter" style="width: 326px;">
+<img src="images/cover.jpg" width="326" height="500" alt="Cover: The Suffrage Cook Book" title="Cover: The Suffrage Cook Book" />
+</div><p><span class='pagenum'><a name="Page_1" id="Page_1">[1]</a></span></p>
+
+<div class='bbox'>
+
+
+<h1>THE<br />
+
+SUFFRAGE<br />
+
+COOK BOOK</h1>
+
+<h3>COMPILED BY</h3>
+
+<h2>MRS. L. O. KLEBER</h2>
+
+<div class='center'><br /><br /><br />
+
+<br />
+PITTSBURGH<br />
+
+THE EQUAL FRANCHISE FEDERATION<br />
+
+OF WESTERN PENNSYLVANIA<br />
+
+MCMXV</div></div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_2" id="Page_2">[2]</a></span></p>
+<div class='copyright'>
+<span class="smcap">Copyright, 1915, by<br />
+The Equal Franchise Federation<br />
+of Western Pennsylvania</span><br /></div>
+
+<div class="figcenter" style="width: 145px;">
+<img src="images/005.png" width="145" height="52" alt="Emblem" title="Emblem" />
+</div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p>
+
+<div class='center'>
+<span class="smcap">Dedicated to</span><br />
+<i>Mrs. Henry Villard</i><br />
+<small>AND</small><br />
+<i>Mrs. J. O. Miller</i><br />
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span></p>
+<h2><i>Introduction</i></h2>
+
+
+<p>There are cook books and cook books, and
+their generation is not ended; a generation that
+began in the Garden of Eden, presumably, for if
+Mother Eve was not vastly different from her
+daughters she knew how to cook some things better
+than her neighbors, and they wanted to know
+how she made them and she wanted to tell them.</p>
+
+<p>Indeed, it has been stated that the very first
+book printed, a small affair, consisted mainly of
+recipes for "messes" of food, and for remedies
+for diseases common in growing families.</p>
+
+<p>Whether the very first book printed was a
+cook book or not, it is quite true that among
+the very oldest books extant are those telling how
+to prepare food, clothing and medicine. Some
+of these make mighty interesting reading, particularly
+the portions relating to cures for all
+sorts of ills, likewise of love when it seemed an
+ill, and of ill luck.</p>
+
+<p>And who wouldn't cheerfully pay money,
+even in this enlightened day, for a book containing
+<span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span>recipes for just these same things? For in
+spite of our higher civilization, broader education,
+and vastly extended knowledge, we still believe
+in lucky days, lucky stones, and lucky
+omens.</p>
+
+<p>These formed no inconsiderable part of the
+old time cook book, and no doubt would constitute
+a very attractive feature of a modern culinary
+guide. However, hardly anyone would confess
+to having bought it on that account.</p>
+
+<p>In these later times professors of the culinary
+art tell us the cooking has been reduced to
+a science, and that there is no more guess work
+about it. They have given high sounding names
+to the food elements, figured out perfectly balanced
+rations, and adjusted foods to all conditions
+of health, or ill health. And yet the world
+is eating practically the same old things, and in
+the same old way, the difference being confined
+mainly to the sauces added to please the taste.</p>
+
+<p>Now that women are coming into their own,
+and being sincerely interested in the welfare of
+the race, it is entirely proper that they should
+prescribe the food, balance the ration, and tell
+how it should be prepared and served.</p>
+
+<p>Seeing that a large majority of the sickness
+that plagues the land is due to improper<span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span>
+feeding, and can be prevented by teaching the
+simple art of cooking, of serving and of eating,
+the wonder is that more attention has not been
+given to instruction in the simpler phases of the
+culinary art.</p>
+
+<p>It is far from being certain that famous
+chefs have contributed greatly to the health and
+long life of those able to pay the fine salaries
+they demand. Nor are these sent to minister to
+the sick, nor to the working people, nor to the
+poor. It would seem that even since before the
+time of Lucullus their business has been mainly
+to invent and concoct dishes that would appeal
+to perverted tastes and abnormal appetites.</p>
+
+<p>The simple life promises most in this earthly
+stage of our existence, for as we eat so we
+live, and as we live so we die, and after death the
+judgment on our lives. Thus it is that our spiritual
+lives are more or less directly influenced
+by our feeding habits.</p>
+
+<p>Eating and drinking are so essential to our
+living and to our usefulness, and so directly involved
+with our future state, that these must be
+classed with our sacred duties. Hence the necessity
+for so educating the children that they will
+know how to live, and how to develop into hale,
+hearty and wholesome men and women, thus insuring
+the best possible social and political conditions
+for the people of this country.<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span></p>
+
+<p>"The surest way into the affections of a man
+is through his stomach, also to his pocket," is
+an ancient joke, and yet not all a joke, there being
+several grains of truth in it, enough at least
+to warrant some thoughtful attention.</p>
+
+<p>Women being the homekeepers, and the natural
+guardians of the children, it is important
+that they be made familiar with the culinary
+art so they may be entirely competent to lead
+coming generations in the paths of health and
+happiness.</p>
+
+<p>So say the members of Equal Franchise Associations
+throughout the length and breadth of
+our land, and beyond the border as far as true
+civilization extends.</p>
+
+<p>Hence this book which represents an honest
+effort to benefit the people, old and young, native
+and foreign. It is not a speculative venture but
+a dependable guide to a most desirable social,
+moral and physical state of being.</p>
+
+<p>Disguise it as we may the fact remains that
+the feeding of a people is of first importance, seeing
+the feeding is the great essential to success,
+either social or commercial. The farmer and
+stock raiser gives special attention to feeding,
+usually more to the feeding of his animals than
+of his children, or of himself. And yet he wonders
+why his domestic affairs do not thrive and
+prosper as does his farming and stock raising.<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span></p>
+
+<p>Physical trainers are most particular about
+what the members of their classes eat and drink.
+One mess of strawberry short cake and cream
+will unfit a boy for a field contest for a whole
+week, while a full meal of dainties may completely
+upset a man or woman for a day or two.</p>
+
+<p>The cook book of the past was filled mainly
+with recipes for dainties rather than sane and
+wholesome dishes; the aim being to please the
+taste for the moment rather than to feed the
+body and the brain.</p>
+
+<p>Now that we are entering upon an age of
+sane living it is important that the home makers
+should be impressed with the fact that good
+health precedes all that is worth while in life,
+and that it starts in the kitchen; that the dining
+room is a greater social factor than the drawing
+room.</p>
+
+<p>In the broader view of the social world that
+is dawning upon us the cook book that tells us
+how to live right and well will largely supplant
+Shakespeare, Browning, and the lurid literature
+of the day.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;"><b>ERASMUS WILSON</b></span><br />
+(The Quiet Observer)<br />
+</div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span></p>
+
+
+<div class="blockquot2"><p>The tocsin of the soul&mdash;the dinner bell.</p>
+
+<div class='sig'>
+&mdash;Byron.<br />
+</div></div>
+
+
+<p>As it is a serious matter <i>what</i> is put into the
+human stomach, I feel it incumbent to say that
+my readers may safely eat everything set down
+in this book.</p>
+
+<p>Most recipes have been practically tested by
+me, and those of which I have not eaten coming
+with such unquestionable authority, there need
+be no hesitancy in serving them alike to
+best friend as well as worst enemy&mdash;for I believe
+in the one case it will strengthen friendship, and
+in the other case it will weaken enmity.</p>
+
+<p>It being a human Cook Book there will likely
+be some errors, but as correcting errors is the
+chief duty and occupation of Suffrage Women, I
+shall accept gratefully whatever criticisms these
+good women may have to offer.</p>
+
+<p>I thank all for the courtesy shown me and
+hope our united efforts will prove helpful to the
+Great Cause.</p>
+
+<p>I ask pardon for any omission of contributors
+and their recipes.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. L. O. Kleber.</span>
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span></p>
+<h2>List of Contributors</h2>
+
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Contributors">
+<tr><td align='left'>Mrs. John O. Miller</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Dr. Anna Howard Shaw</td><td align='left'>New York, N. Y.</td></tr>
+<tr><td align='left'>Lady Constance Lytton</td><td align='left'>London, England</td></tr>
+<tr><td align='left'>Jane Addams</td><td align='left'>Chicago, Ill.</td></tr>
+<tr><td align='left'>Governor Hiram W. Johnson</td><td align='left'>San Francisco, Cal.</td></tr>
+<tr><td align='left'>Mrs. Henry Villard</td><td align='left'>New York, N. Y.</td></tr>
+<tr><td align='left'>Mrs. F. L. Todd</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Kate Waller Barrett</td><td align='left'>Alexandria, Va.</td></tr>
+<tr><td align='left'>Mr. George W. Cable</td><td align='left'>Northampton, Mass.</td></tr>
+<tr><td align='left'>Mrs. Wallis Tener</td><td align='left'>Sewickley, Pa.</td></tr>
+<tr><td align='left'>Miss Eliza Kennedy</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Governor George H. Hodges</td><td align='left'>Topeka, Kansas</td></tr>
+<tr><td align='left'>Miss Julia Lathrop</td><td align='left'>Washington, D. C.</td></tr>
+<tr><td align='left'>Miss Laura Kleber</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Harriett Taylor Upton</td><td align='left'>Warren, Ohio</td></tr>
+<tr><td align='left'>Mrs. Desha Breckenridge</td><td align='left'>Kentucky</td></tr>
+<tr><td align='left'>Miss Louise G. Taylor</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mr. Irvin S. Cobb</td><td align='left'>New York, N. Y.</td></tr>
+<tr><td align='left'>Miss Mary Bakewell</td><td align='left'>Sewickley, Pa.</td></tr>
+<tr><td align='left'>Mrs. Olive Dibert Reese</td><td align='left'>Johnstown, Pa.</td></tr>
+<tr><td align='left'>Miss Lillie Gittings</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Judge Ben Lindsay</td><td align='left'>Denver, Colo.</td></tr>
+<tr><td align='left'>Mrs. Richard Morley Jennings&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Will Pyle</td><td align='left'>Bellevue, Pa.</td></tr>
+<tr><td align='left'>Mrs. Hornberger</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mr. Philip Dibert</td><td align='left'>Oakland, Calif.</td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_12" id="Page_12">[12]</a></span>Miss Elide Schleiter</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. David H. Stewart</td><td align='left'>Fair Hope, Ala.</td></tr>
+<tr><td align='left'>Miss Annabelle McConnell</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. J. G. Pontefract</td><td align='left'>Sewickley, Pa.</td></tr>
+<tr><td align='left'>Mrs. O. H. P. Belmont</td><td align='left'>New York, N. Y.</td></tr>
+<tr><td align='left'>Governor Edward F. Dunne</td><td align='left'>Springfield, Ill.</td></tr>
+<tr><td align='left'>Mrs. Enoch Rauh</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Miss Helen Ring Robinson</td><td align='left'>Denver, Colo.</td></tr>
+<tr><td align='left'>Miss Sarah Bennett</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Miss Leah Alexander</td><td align='left'>Boise City, Idaho.</td></tr>
+<tr><td align='left'>Mrs. A. Hilleman</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Medill McCormick</td><td align='left'>Chicago, Ill.</td></tr>
+<tr><td align='left'>Mrs. Carmen London</td><td align='left'>Glen Ellen, Calif.</td></tr>
+<tr><td align='left'>Jack London</td><td align='left'>Glen Ellen, Calif.</td></tr>
+<tr><td align='left'>Mrs. Edward Hussey Binns</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Governor Joseph Carey</td><td align='left'>Cheyenne, Wyoming.</td></tr>
+<tr><td align='left'>Mrs. Edmond Esquerre</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Emma Todd Moore</td><td align='left'>West Alexander, Pa.</td></tr>
+<tr><td align='left'>Mrs. Samuel Semple</td><td align='left'>Brookville, Pa.</td></tr>
+<tr><td align='left'>Mrs. John Dewar</td><td align='left'>Bellevue, Pa.</td></tr>
+<tr><td align='left'>Governor Ernest Lister</td><td align='left'>Olympia, Washington.</td></tr>
+<tr><td align='left'>Miss Anna McCord</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Raymond Robins</td><td align='left'>Chicago, Ill.</td></tr>
+<tr><td align='left'>Mrs. C. C. Lee</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Charlotte Perkins Gilman</td><td align='left'>New York, N. Y.</td></tr>
+<tr><td align='left'>Mrs. Robert Gordon</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Governor George P. Hunt</td><td align='left'>Phoenix, Arizona.</td></tr>
+<tr><td align='left'>Miss Elizabeth Ogden</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Mrs. Mary Watson</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Joseph Gittings</td><td align='left'>Pittsburgh, Pa.</td></tr>
+<tr><td align='left'>Eugene D. Monfalconi</td><td align='left'>Pittsburgh, Pa.</td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p>
+<h2>PORTRAITS</h2>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Portrait list and book spine image">
+<tr><td align='left'><div class="figcenter" style="width: 92px;">
+<img src="images/spine.jpg" width="92" height="571" alt="Book Spine: SUFFRAGE COOK BOOK" title="Book Spine: SUFFRAGE COOK BOOK" />
+</div>
+</td><td align='left'><div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Portraits">
+<tr><td align='left'>&nbsp;</td><td align='right'>Page</td></tr>
+<tr><td align='left'>Fanny Garrison Villard</td><td align='right'><a href="#Page_34">34</a></td></tr>
+<tr><td align='left'>Jane Addams</td><td align='right'><a href="#Page_38">38</a></td></tr>
+<tr><td align='left'>Helen Ring Robinson</td><td align='right'><a href="#Page_40">40</a></td></tr>
+<tr><td align='left'>Mrs. J. O. Miller</td><td align='right'><a href="#Page_42">42</a></td></tr>
+<tr><td align='left'>Julia Lathrop</td><td align='right'><a href="#Page_44">44</a></td></tr>
+<tr><td align='left'>Jack London</td><td align='right'><a href="#Page_46">46</a></td></tr>
+<tr><td align='left'>Mrs. Desha Breckinridge</td><td align='right'><a href="#Page_52">52</a></td></tr>
+<tr><td align='left'>Dr. Anna Howard Shaw</td><td align='right'><a href="#Page_60">60</a></td></tr>
+<tr><td align='left'>Mrs. Samuel Semple</td><td align='right'><a href="#Page_62">62</a></td></tr>
+<tr><td align='left'>William Lloyd Garrison</td><td align='right'><a href="#Page_66">66</a></td></tr>
+<tr><td align='left'>Harriet Taylor Upton</td><td align='right'><a href="#Page_74">74</a></td></tr>
+<tr><td align='left'>Mary Roberts Reinhart</td><td align='right'><a href="#Page_80">80</a></td></tr>
+<tr><td align='left'>Mrs. Enoch Rauh</td><td align='right'><a href="#Page_86">86</a></td></tr>
+<tr><td align='left'>Irvin S. Cobb</td><td align='right'><a href="#Page_94">94</a></td></tr>
+<tr><td align='left'>Mrs. Medill McCormick</td><td align='right'><a href="#Page_100">100</a></td></tr>
+<tr><td align='left'>Mrs. K. W. Barrett</td><td align='right'><a href="#Page_102">102</a></td></tr>
+<tr><td align='left'>Dr. Harvey W. Wiley</td><td align='right'><a href="#Page_104">104</a></td></tr>
+<tr><td align='left'>Governor W. P. Hunt</td><td align='right'><a href="#Page_110">110</a></td></tr>
+<tr><td align='left'>Miss Eliza Kennedy</td><td align='right'><a href="#Page_122">122</a></td></tr>
+<tr><td align='left'>Governor Hiram Johnston</td><td align='right'><a href="#Page_126">126</a></td></tr>
+<tr><td align='left'>Mme. Nazimova</td><td align='right'><a href="#Page_132">132</a></td></tr>
+<tr><td align='left'>Hon. Ben Lindsay</td><td align='right'><a href="#Page_138">138</a></td></tr>
+<tr><td align='left'>Governor Joseph M. Carey</td><td align='right'><a href="#Page_142">142</a></td></tr>
+<tr><td align='left'>Lady Constance Lytton</td><td align='right'><a href="#Page_152">152</a></td></tr>
+<tr><td align='left'>Governor M. Alexander</td><td align='right'><a href="#Page_156">156</a></td></tr>
+<tr><td align='left'>Mrs. Raymond Robins</td><td align='right'><a href="#Page_160">160</a></td></tr>
+<tr><td align='left'>Governor Edward F. Dunne</td><td align='right'><a href="#Page_164">164</a></td></tr>
+<tr><td align='left'>Mrs. F. M. Roessing</td><td align='right'><a href="#Page_170">170</a></td></tr>
+<tr><td align='left'>Mrs. Oliver H. P. Belmont</td><td align='right'><a href="#Page_176">176</a></td></tr>
+<tr><td align='left'>Governor George H. Hodges</td><td align='right'><a href="#Page_182">182</a></td></tr>
+<tr><td align='left'>Mrs. Carrie Chapman Catt</td><td align='right'><a href="#Page_184">184</a></td></tr>
+<tr><td align='left'>George W. Cable</td><td align='right'><a href="#Page_190">190</a></td></tr>
+<tr><td align='left'>Mrs. Charlotte Perkin Gilman&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='right'><a href="#Page_200">200</a></td></tr>
+<tr><td align='left'>Lucretia L. Blankenburg</td><td align='right'><a href="#Page_204">204</a></td></tr>
+<tr><td align='left'>Governor Ernest Lister</td><td align='right'><a href="#Page_206">206</a></td></tr>
+<tr><td align='left'>Governor Oswald West</td><td align='right'><a href="#Page_220">220</a></td></tr>
+</table></div>
+
+</td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span></p>
+<h2>INDEX</h2>
+
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Index">
+<tr><td align='center' colspan='2'><br />SOUPS</td></tr>
+<tr><td align='left'>&nbsp;</td><td align='right'>Page</td></tr>
+<tr><td align='left'>Asparagus</td><td align='right'><a href="#Page_22">22</a></td></tr>
+<tr><td align='left'>Spinach</td><td align='right'><a href="#Page_23">23</a></td></tr>
+<tr><td align='left'>Crab Jumbo</td><td align='right'><a href="#Page_23">23</a></td></tr>
+<tr><td align='left'>Tomato</td><td align='right'><a href="#Page_24">24</a></td></tr>
+<tr><td align='left'>Vegetable</td><td align='right'><a href="#Page_25">25</a></td></tr>
+<tr><td align='left'>Chestnut</td><td align='right'><a href="#Page_26">26</a></td></tr>
+<tr><td align='left'>Peanut Butter Broth</td><td align='right'><a href="#Page_27">27</a></td></tr>
+<tr><td align='left'>Invalids</td><td align='right'><a href="#Page_27">27</a></td></tr>
+<tr><td align='left'>Peanut</td><td align='right'><a href="#Page_28">28</a></td></tr>
+<tr><td align='left'>French Oyster</td><td align='right'><a href="#Page_29">29</a></td></tr>
+<tr><td align='left'>Mock Oyster</td><td align='right'><a href="#Page_29">29</a></td></tr>
+<tr><td align='left'>Split Pea</td><td align='right'><a href="#Page_30">30</a></td></tr>
+<tr><td align='left'>Black Bean</td><td align='right'><a href="#Page_31">31</a></td></tr>
+<tr><td align='left'>Carrot</td><td align='right'><a href="#Page_31">31</a></td></tr>
+<tr><td align='left'>Veal</td><td align='right'><a href="#Page_32">32</a></td></tr>
+<tr><td align='center' colspan='2'><br />FISH, OYSTERS, ETC.</td></tr>
+<tr><td align='left'>Boiled White Fish</td><td align='right'><a href="#Page_35">35</a></td></tr>
+<tr><td align='left'>Virginia Fried Oyster</td><td align='right'><a href="#Page_36">36</a></td></tr>
+<tr><td align='left'>Creamed Lobster</td><td align='right'><a href="#Page_37">37</a></td></tr>
+<tr><td align='left'>Salmon Croquettes</td><td align='right'><a href="#Page_37">37</a></td></tr>
+<tr><td align='left'>Royal Salt Mackerel</td><td align='right'><a href="#Page_39">39</a></td></tr>
+<tr><td align='left'>Shrimp Wriggle</td><td align='right'><a href="#Page_40">40</a></td></tr>
+<tr><td align='center' colspan='2'><br />MEATS, POULTRY, ETC.</td></tr>
+<tr><td align='left'>Baked Ham</td><td align='right'><a href="#Page_42">42</a></td></tr>
+<tr><td align='left'>Chop Suey</td><td align='right'><a href="#Page_41">41</a></td></tr>
+<tr><td align='left'>Veal Kidney Stew</td><td align='right'><a href="#Page_41">41</a></td></tr>
+<tr><td align='left'>Daube</td><td align='right'><a href="#Page_43">43</a> and <a href="#Page_62">62</a></td></tr>
+<tr><td align='left'>Roast Duck</td><td align='right'><a href="#Page_46">46</a></td></tr>
+<tr><td align='left'>Veal Loaf</td><td align='right'><a href="#Page_47">47</a></td></tr>
+<tr><td align='left'>Ducks</td><td align='right'><a href="#Page_48">48</a></td></tr>
+<tr><td align='left'>Blanquette of Veal</td><td align='right'><a href="#Page_49">49</a></td></tr>
+<tr><td align='left'>Spitine</td><td align='right'><a href="#Page_50">50</a></td></tr>
+<tr><td align='left'>Risotti a la Milanaise</td><td align='right'><a href="#Page_50">50</a></td></tr>
+<tr><td align='left'>Liver Dumplings</td><td align='right'><a href="#Page_51">51</a></td></tr>
+<tr><td align='left'>A Baked Ham</td><td align='right'><a href="#Page_52">52</a></td></tr>
+<tr><td align='left'>Belgian Hare</td><td align='right'><a href="#Page_53">53</a></td></tr>
+<tr><td align='left'>Pepper Pot</td><td align='right'><a href="#Page_53">53</a></td></tr>
+<tr><td align='left'>Delicious Mexican Dish</td><td align='right'><a href="#Page_54">54</a></td></tr>
+<tr><td align='left'>Hungarian Goulash</td><td align='right'><a href="#Page_54">54</a></td></tr>
+<tr><td align='left'>Stewed Chicken</td><td align='right'><a href="#Page_55">55</a></td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span>Chicken Pot Pie</td><td align='right'><a href="#Page_55">55</a></td></tr>
+<tr><td align='left'>Anti's Favorite Hash</td><td align='right'><a href="#Page_56">56</a></td></tr>
+<tr><td align='left'>Giblets and Rice</td><td align='right'><a href="#Page_57">57</a></td></tr>
+<tr><td align='left'>Savory Lamb Stew</td><td align='right'><a href="#Page_58">58</a></td></tr>
+<tr><td align='left'>Squab Casserole</td><td align='right'><a href="#Page_59">59</a></td></tr>
+<tr><td align='left'>Cheap Cuts of Beefsteak</td><td align='right'><a href="#Page_61">61</a></td></tr>
+<tr><td align='left'>Chicken Croquettes</td><td align='right'><a href="#Page_63">63</a></td></tr>
+<tr><td align='left'>Liver a la Creole</td><td align='right'><a href="#Page_63">63</a></td></tr>
+<tr><td align='left'>Nuts as a Substitute for Meat</td><td align='right'><a href="#Page_64">64</a></td></tr>
+<tr><td align='left'>Pecan Nut Loaf</td><td align='right'><a href="#Page_65">65</a></td></tr>
+<tr><td align='left'>Nut Hash</td><td align='right'><a href="#Page_67">67</a></td></tr>
+<tr><td align='left'>Nut Turkey</td><td align='right'><a href="#Page_68">68</a></td></tr>
+<tr><td align='left'>Nut Scrapple</td><td align='right'><a href="#Page_69">69</a></td></tr>
+<tr><td align='left'>Nut Roast</td><td align='right'><a href="#Page_70">70</a></td></tr>
+<tr><td align='left'>Oatmeal Nut Loaf</td><td align='right'><a href="#Page_71">71</a></td></tr>
+<tr><td align='center' colspan='2'><br />VEGETABLES</td></tr>
+<tr><td align='left'>Cream Potatoes</td><td align='right'><a href="#Page_74">74</a></td></tr>
+<tr><td align='left'>French Fried Potatoes</td><td align='right'><a href="#Page_75">75</a></td></tr>
+<tr><td align='left'>Potatoes Au Gratin</td><td align='right'><a href="#Page_75">75</a></td></tr>
+<tr><td align='left'>Croquettes</td><td align='right'><a href="#Page_75">75</a></td></tr>
+<tr><td align='left'>Pittsburgh Potatoes</td><td align='right'><a href="#Page_76">76</a></td></tr>
+<tr><td align='left'>Sweet Potato Souffle</td><td align='right'><a href="#Page_76">76</a></td></tr>
+<tr><td align='left'>Potatoes a la Lyonnaise</td><td align='right'><a href="#Page_77">77</a></td></tr>
+<tr><td align='left'>Stuffed Potatoes</td><td align='right'><a href="#Page_77">77</a></td></tr>
+<tr><td align='left'>Potato Dumpling</td><td align='right'><a href="#Page_78">78</a></td></tr>
+<tr><td align='left'>Potato Puffers</td><td align='right'><a href="#Page_78">78</a></td></tr>
+<tr><td align='left'>Stuffed Tomatoes</td><td align='right'><a href="#Page_79">79</a></td></tr>
+<tr><td align='left'>Baked Tomatoes</td><td align='right'><a href="#Page_80">80</a></td></tr>
+<tr><td align='left'>Green String Beans</td><td align='right'><a href="#Page_81">81</a></td></tr>
+<tr><td align='left'>Fresh Beans</td><td align='right'><a href="#Page_81">81</a></td></tr>
+<tr><td align='left'>Barbouillade</td><td align='right'><a href="#Page_82">82</a></td></tr>
+<tr><td align='left'>Boiled Rice</td><td align='right'><a href="#Page_83">83</a></td></tr>
+<tr><td align='left'>Spinach</td><td align='right'><a href="#Page_83">83</a></td></tr>
+<tr><td align='left'>Spaghetti</td><td align='right'><a href="#Page_84">84</a></td></tr>
+<tr><td align='left'>Baked Beans</td><td align='right'><a href="#Page_85">85</a></td></tr>
+<tr><td align='left'>Creamed Mushrooms</td><td align='right'><a href="#Page_86">86</a></td></tr>
+<tr><td align='left'>Macaroni a la Italienne</td><td align='right'><a href="#Page_87">87</a></td></tr>
+<tr><td align='left'>Macaroni Dressing</td><td align='right'><a href="#Page_88">88</a></td></tr>
+<tr><td align='left'>Rice with Cheese</td><td align='right'><a href="#Page_89">89</a></td></tr>
+<tr><td align='left'>Rice with Nuts</td><td align='right'><a href="#Page_89">89</a></td></tr>
+<tr><td align='left'>Carrot Croquettes</td><td align='right'><a href="#Page_90">90</a></td></tr>
+<tr><td align='left'>Potato Balls</td><td align='right'><a href="#Page_90">90</a></td></tr>
+<tr><td align='left'>Vegetable Medley, Baked</td><td align='right'><a href="#Page_91">91</a></td></tr>
+<tr><td align='center'><br />SAVORIES</td><td align='right'><a href="#Page_95">95</a></td></tr>
+<tr><td align='left'>Tomato Toast</td><td align='right'><a href="#Page_96">96</a></td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span>Ham Toast</td><td align='right'><a href="#Page_96">96</a></td></tr>
+<tr><td align='left'>Cheese Savories</td><td align='right'><a href="#Page_97">97</a></td></tr>
+<tr><td align='left'>Sardine Savories</td><td align='right'><a href="#Page_97">97</a></td></tr>
+<tr><td align='left'>Oyster Savories</td><td align='right'><a href="#Page_98">98</a></td></tr>
+<tr><td align='left'>Rice and Tomato Savory</td><td align='right'><a href="#Page_98">98</a></td></tr>
+<tr><td align='left'>Stuffed Celery</td><td align='right'><a href="#Page_99">99</a></td></tr>
+<tr><td align='center' colspan='2'><br />BREAD, ROLLS, ETC.</td></tr>
+<tr><td align='left'>Fine Bread</td><td align='right'><a href="#Page_100">100</a></td></tr>
+<tr><td align='left'>Excellent Nut Bread</td><td align='right'><a href="#Page_101">101</a></td></tr>
+<tr><td align='left'>Virginia Butter Bread</td><td align='right'><a href="#Page_102">102</a></td></tr>
+<tr><td align='left'>Bran Bread</td><td align='right'><a href="#Page_102">102</a></td></tr>
+<tr><td align='left'>Dr. Wylies' Recipes</td><td align='right'><a href="#Page_103">103</a></td></tr>
+<tr><td align='left'>Dr. Wylies' Recipes</td><td align='right'><a href="#Page_104">104</a></td></tr>
+<tr><td align='left'>Polenta&mdash;Corn Meal</td><td align='right'><a href="#Page_105">105</a></td></tr>
+<tr><td align='left'>Corn Bread</td><td align='right'><a href="#Page_106">106</a></td></tr>
+<tr><td align='left'>Nut Bread</td><td align='right'><a href="#Page_106">106</a></td></tr>
+<tr><td align='left'>Hymen Bread</td><td align='right'><a href="#Page_107">107</a></td></tr>
+<tr><td align='left'>Corn Bread</td><td align='right'><a href="#Page_107">107</a></td></tr>
+<tr><td align='left'>Brown Bread</td><td align='right'><a href="#Page_108">108</a></td></tr>
+<tr><td align='left'>Egg Bread</td><td align='right'><a href="#Page_108">108</a></td></tr>
+<tr><td align='left'>Quick Waffles</td><td align='right'><a href="#Page_109">109</a></td></tr>
+<tr><td align='left'>Dumplings That Never Fall</td><td align='right'><a href="#Page_109">109</a></td></tr>
+<tr><td align='left'>French Rolls</td><td align='right'><a href="#Page_111">111</a></td></tr>
+<tr><td align='left'>Drop Muffins</td><td align='right'><a href="#Page_111">111</a></td></tr>
+<tr><td align='left'>Soft Gingerbread</td><td align='right'><a href="#Page_112">112</a></td></tr>
+<tr><td align='left'>Gingerbread</td><td align='right'><a href="#Page_112">112</a></td></tr>
+<tr><td align='left'>Cream Gingerbread</td><td align='right'><a href="#Page_113">113</a></td></tr>
+<tr><td align='left'>Cream Gingerbread Cakes</td><td align='right'><a href="#Page_113">113</a></td></tr>
+<tr><td align='left'>Parliament Gingerbread</td><td align='right'><a href="#Page_114">114</a></td></tr>
+<tr><td align='left'>Soft Gingerbread</td><td align='right'><a href="#Page_114">114</a></td></tr>
+<tr><td align='left'>Sally <ins title="Transcriber's Note: original reads 'Lienn'">Lunn</ins></td><td align='right'><a href="#Page_115">115</a></td></tr>
+<tr><td align='left'>Griddle Cakes</td><td align='right'><a href="#Page_115">115</a></td></tr>
+<tr><td align='left'>Sour Milk Recipes</td><td align='right'><a href="#Page_116">116</a>-<a href="#Page_117">117</a></td></tr>
+<tr><td align='center' colspan='2'><br />CAKES, COOKIES, TARTS, ETC.</td></tr>
+<tr><td align='left'>Mocha Tart</td><td align='right'><a href="#Page_118">118</a></td></tr>
+<tr><td align='left'>Mocha Tart Filling</td><td align='right'><a href="#Page_118">118</a></td></tr>
+<tr><td align='left'>Icing</td><td align='right'><a href="#Page_118">118</a></td></tr>
+<tr><td align='left'>Filling</td><td align='right'><a href="#Page_119">119</a></td></tr>
+<tr><td align='left'>Icing</td><td align='right'><a href="#Page_119">119</a></td></tr>
+<tr><td align='left'>Filling for Cake</td><td align='right'><a href="#Page_119">119</a></td></tr>
+<tr><td align='left'>Nut Cake</td><td align='right'><a href="#Page_120">120</a></td></tr>
+<tr><td align='left'>Icing</td><td align='right'><a href="#Page_120">120</a></td></tr>
+<tr><td align='left'>Christmas Cakes</td><td align='right'><a href="#Page_121">121</a></td></tr>
+<tr><td align='left'>Cocoanut Tarts</td><td align='right'><a href="#Page_121">121</a></td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span>Suffrage Angel Cake</td><td align='right'><a href="#Page_122">122</a></td></tr>
+<tr><td align='left'>Cinnamon Cake</td><td align='right'><a href="#Page_123">123</a></td></tr>
+<tr><td align='left'>Spice Cake</td><td align='right'><a href="#Page_124">124</a></td></tr>
+<tr><td align='left'>Black Walnut Cake</td><td align='right'><a href="#Page_124">124</a></td></tr>
+<tr><td align='left'>Scripture Cake</td><td align='right'><a href="#Page_125">125</a></td></tr>
+<tr><td align='left'>Ratan Kuchen</td><td align='right'><a href="#Page_127">127</a></td></tr>
+<tr><td align='left'>Golden Cake</td><td align='right'><a href="#Page_128">128</a></td></tr>
+<tr><td align='left'>Pineapple Cake</td><td align='right'><a href="#Page_128">128</a></td></tr>
+<tr><td align='left'>Ginger Cookies</td><td align='right'><a href="#Page_129">129</a></td></tr>
+<tr><td align='left'>Pound Cake</td><td align='right'><a href="#Page_130">130</a></td></tr>
+<tr><td align='left'>Doughnuts</td><td align='right'><a href="#Page_131">131</a></td></tr>
+<tr><td align='left'>Cream Cake</td><td align='right'><a href="#Page_131">131</a></td></tr>
+<tr><td align='left'>One Egg Cake</td><td align='right'><a href="#Page_133">133</a></td></tr>
+<tr><td align='left'>Devil's Food</td><td align='right'><a href="#Page_133">133</a></td></tr>
+<tr><td align='left'>Bride's Cake</td><td align='right'><a href="#Page_134">134</a></td></tr>
+<tr><td align='left'>Date Cake</td><td align='right'><a href="#Page_134">134</a></td></tr>
+<tr><td align='left'>Pfeffernusse (Pepper Nuts)</td><td align='right'><a href="#Page_135">135</a></td></tr>
+<tr><td align='left'>Cocoanut Cake</td><td align='right'><a href="#Page_135">135</a></td></tr>
+<tr><td align='left'>Jam Cake</td><td align='right'><a href="#Page_136">136</a></td></tr>
+<tr><td align='left'>Lace Cakes</td><td align='right'><a href="#Page_137">137</a></td></tr>
+<tr><td align='left'>Hickory Nut Cake</td><td align='right'><a href="#Page_138">138</a></td></tr>
+<tr><td align='left'>Lace Cakes</td><td align='right'><a href="#Page_139">139</a></td></tr>
+<tr><td align='left'>Marshmallow Teas</td><td align='right'><a href="#Page_139">139</a></td></tr>
+<tr><td align='left'>Apple Sauce Cake</td><td align='right'><a href="#Page_140">140</a></td></tr>
+<tr><td align='left'>Quick Coffee Cake</td><td align='right'><a href="#Page_140">140</a></td></tr>
+<tr><td align='left'>Sand Tarts</td><td align='right'><a href="#Page_141">141</a></td></tr>
+<tr><td align='left'>Sand Tarts</td><td align='right'><a href="#Page_141">141</a></td></tr>
+<tr><td align='left'>Cheap Cake</td><td align='right'><a href="#Page_141">141</a></td></tr>
+<tr><td align='left'>Hermits</td><td align='right'><a href="#Page_143">143</a></td></tr>
+<tr><td align='left'>Hermits</td><td align='right'><a href="#Page_143">143</a></td></tr>
+<tr><td align='left'>Cocoanut Cookies</td><td align='right'><a href="#Page_144">144</a></td></tr>
+<tr><td align='center' colspan='2'><br />PASTRIES, PIES, ETC.</td></tr>
+<tr><td align='left'>Grape Fruit Pie</td><td align='right'><a href="#Page_145">145</a></td></tr>
+<tr><td align='left'>Spice Pie</td><td align='right'><a href="#Page_145">145</a></td></tr>
+<tr><td align='left'>Cream Pie</td><td align='right'><a href="#Page_146">146</a></td></tr>
+<tr><td align='left'>Pie Crust</td><td align='right'><a href="#Page_146">146</a></td></tr>
+<tr><td align='left'>Suffrage Pie</td><td align='right'><a href="#Page_147">147</a></td></tr>
+<tr><td align='left'>Orange Pie</td><td align='right'><a href="#Page_148">148</a></td></tr>
+<tr><td align='left'>Lancaster County Pie</td><td align='right'><a href="#Page_148">148</a></td></tr>
+<tr><td align='left'>Brown Sugar Pie</td><td align='right'><a href="#Page_149">149</a></td></tr>
+<tr><td align='left'>Banbury Tart</td><td align='right'><a href="#Page_149">149</a></td></tr>
+<tr><td align='left'>Filling</td><td align='right'><a href="#Page_149">149</a></td></tr>
+<tr><td align='center' colspan='2'><br />PUDDINGS</td></tr>
+<tr><td align='left'>Hasty Pudding</td><td align='right'><a href="#Page_153">153</a></td></tr>
+<tr><td align='left'>Bakewell Pudding</td><td align='right'><a href="#Page_154">154</a></td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span>Graham Pudding</td><td align='right'><a href="#Page_155">155</a></td></tr>
+<tr><td align='left'>Norwegian Prune Pudding</td><td align='right'><a href="#Page_155">155</a></td></tr>
+<tr><td align='left'>Plain Suet Pudding</td><td align='right'><a href="#Page_157">157</a></td></tr>
+<tr><td align='left'>Suet Pudding</td><td align='right'><a href="#Page_157">157</a></td></tr>
+<tr><td align='left'>Cottage Fruit Pudding</td><td align='right'><a href="#Page_158">158</a></td></tr>
+<tr><td align='left'>Prune Souffle</td><td align='right'><a href="#Page_158">158</a></td></tr>
+<tr><td align='left'>Plum Pudding</td><td align='right'><a href="#Page_159">159</a></td></tr>
+<tr><td align='left'>Lemon Cream</td><td align='right'><a href="#Page_160">160</a></td></tr>
+<tr><td align='left'>Lemon Hard Sauce</td><td align='right'><a href="#Page_161">161</a></td></tr>
+<tr><td align='left'>Corn Pudding</td><td align='right'><a href="#Page_161">161</a></td></tr>
+<tr><td align='left'>Raw Carrot Pudding</td><td align='right'><a href="#Page_161">161</a></td></tr>
+<tr><td align='center' colspan='2'><br />SANDWICH RECIPES</td></tr>
+<tr><td align='left'>Hawaiian</td><td align='right'><a href="#Page_165">165</a></td></tr>
+<tr><td align='left'>Chocolate</td><td align='right'><a href="#Page_165">165</a></td></tr>
+<tr><td align='left'>Caramel</td><td align='right'><a href="#Page_165">165</a></td></tr>
+<tr><td align='left'>Fruit</td><td align='right'><a href="#Page_165">165</a></td></tr>
+<tr><td align='left'>Cucumber</td><td align='right'><a href="#Page_166">166</a></td></tr>
+<tr><td align='left'>Anchor Canapes</td><td align='right'><a href="#Page_166">166</a></td></tr>
+<tr><td align='left'>Sardine</td><td align='right'><a href="#Page_166">166</a></td></tr>
+<tr><td align='left'>Filling</td><td align='right'><a href="#Page_167">167</a></td></tr>
+<tr><td align='left'>Apple Sandwich</td><td align='right'><a href="#Page_167">167</a></td></tr>
+<tr><td align='center' colspan='2'><br />SALADS, SALAD DRESSINGS</td></tr>
+<tr><td align='left'>Pear Salad</td><td align='right'><a href="#Page_168">168</a></td></tr>
+<tr><td align='left'>Potato Salad</td><td align='right'><a href="#Page_168">168</a></td></tr>
+<tr><td align='left'>Codfish Salad</td><td align='right'><a href="#Page_169">169</a></td></tr>
+<tr><td align='left'>Swedish Wreathes</td><td align='right'><a href="#Page_169">169</a></td></tr>
+<tr><td align='left'>Bean Salad</td><td align='right'><a href="#Page_170">170</a></td></tr>
+<tr><td align='left'>Hot Slaw</td><td align='right'><a href="#Page_171">171</a></td></tr>
+<tr><td align='left'>Creole Salad</td><td align='right'><a href="#Page_171">171</a></td></tr>
+<tr><td align='left'>Colored Salads</td><td align='right'><a href="#Page_172">172</a></td></tr>
+<tr><td align='left'>Colored Salads</td><td align='right'><a href="#Page_173">173</a></td></tr>
+<tr><td align='left'>Orange Salad</td><td align='right'><a href="#Page_173">173</a></td></tr>
+<tr><td align='left'>Tomato Aspic</td><td align='right'><a href="#Page_174">174</a></td></tr>
+<tr><td align='left'>Suffrage Salad Dressing</td><td align='right'><a href="#Page_174">174</a></td></tr>
+<tr><td align='left'>Cucumber Aspic</td><td align='right'><a href="#Page_175">175</a></td></tr>
+<tr><td align='left'>Mayonnaise Dressing Boiled</td><td align='right'><a href="#Page_175">175</a></td></tr>
+<tr><td align='left'>Mayonnaise Dressing Without Oil</td><td align='right'><a href="#Page_176">176</a></td></tr>
+<tr><td align='left'>French Dressing</td><td align='right'><a href="#Page_177">177</a></td></tr>
+<tr><td align='left'>Alabama Dressing</td><td align='right'><a href="#Page_177">177</a></td></tr>
+<tr><td align='left'>Cooked Salad Dressing</td><td align='right'><a href="#Page_178">178</a></td></tr>
+<tr><td align='left'>Caviare Salad Dressing</td><td align='right'><a href="#Page_179">179</a></td></tr>
+<tr><td align='center' colspan='2'><br />MEAT AND FISH SAUCES</td></tr>
+<tr><td align='left'>Bechamel Sauce</td><td align='right'><a href="#Page_180">180</a></td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span>Hot Meat Sauce</td><td align='right'><a href="#Page_180">180</a></td></tr>
+<tr><td align='left'>Gravy for Warmed Meats</td><td align='right'><a href="#Page_181">181</a></td></tr>
+<tr><td align='left'>Horseradish Sauce</td><td align='right'><a href="#Page_181">181</a></td></tr>
+<tr><td align='center' colspan='2'><br />EGGS</td></tr>
+<tr><td align='left'>Pain d'Oeufs</td><td align='right'><a href="#Page_184">184</a></td></tr>
+<tr><td align='left'>Bread Crumbs and Omelette</td><td align='right'><a href="#Page_185">185</a></td></tr>
+<tr><td align='left'>Egg Patties</td><td align='right'><a href="#Page_185">185</a></td></tr>
+<tr><td align='left'>Florentine Egg in Casseroles</td><td align='right'><a href="#Page_186">186</a></td></tr>
+<tr><td align='left'>Cheese Souffle</td><td align='right'><a href="#Page_186">186</a></td></tr>
+<tr><td align='left'>Oyster Omelette</td><td align='right'><a href="#Page_187">187</a></td></tr>
+<tr><td align='left'>Potato Omelette</td><td align='right'><a href="#Page_187">187</a></td></tr>
+<tr><td align='center' colspan='2'><br />CREAMS, CUSTARDS, ETC.</td></tr>
+<tr><td align='left'>Strawberry Shortcake a la Mode</td><td align='right'><a href="#Page_191">191</a></td></tr>
+<tr><td align='left'>Frozen Custard</td><td align='right'><a href="#Page_191">191</a></td></tr>
+<tr><td align='left'>Stewed Apples</td><td align='right'><a href="#Page_192">192</a></td></tr>
+<tr><td align='left'>Cinnamon Apples</td><td align='right'><a href="#Page_193">193</a></td></tr>
+<tr><td align='left'>Fire Apples</td><td align='right'><a href="#Page_194">194</a></td></tr>
+<tr><td align='left'>Candied Cranberries</td><td align='right'><a href="#Page_195">195</a></td></tr>
+<tr><td align='left'>Apple Rice</td><td align='right'><a href="#Page_195">195</a></td></tr>
+<tr><td align='left'>Jelly Whip</td><td align='right'><a href="#Page_196">196</a></td></tr>
+<tr><td align='left'>Pineapple Parfait</td><td align='right'><a href="#Page_197">197</a></td></tr>
+<tr><td align='left'>Rice</td><td align='right'><a href="#Page_197">197</a></td></tr>
+<tr><td align='left'>Pittsburgh Sherbet</td><td align='right'><a href="#Page_198">198</a></td></tr>
+<tr><td align='left'>Lemon Sherbet</td><td align='right'><a href="#Page_198">198</a></td></tr>
+<tr><td align='left'>Fruit Cocktails</td><td align='right'><a href="#Page_199">199</a></td></tr>
+<tr><td align='left'>Synthetic Quince</td><td align='right'><a href="#Page_200">200</a></td></tr>
+<tr><td align='left'>Grape Juice Cup</td><td align='right'><a href="#Page_201">201</a></td></tr>
+<tr><td align='left'>Peppermint Cup</td><td align='right'><a href="#Page_202">202</a></td></tr>
+<tr><td align='left'>Amber Marmalade</td><td align='right'><a href="#Page_203">203</a></td></tr>
+<tr><td align='left'>Grape Juice</td><td align='right'><a href="#Page_203">203</a></td></tr>
+<tr><td align='center' colspan='2'><br />PRESERVES, PICKLES, ETC.</td></tr>
+<tr><td align='left'>Sour Pickles</td><td align='right'><a href="#Page_204">204</a></td></tr>
+<tr><td align='left'>Sweet Pickles</td><td align='right'><a href="#Page_204">204</a></td></tr>
+<tr><td align='left'>Lemon Butter</td><td align='right'><a href="#Page_205">205</a></td></tr>
+<tr><td align='left'>Kumquat Preserves</td><td align='right'><a href="#Page_205">205</a></td></tr>
+<tr><td align='left'>Prunes and Chestnuts&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='right'><a href="#Page_207">207</a></td></tr>
+<tr><td align='left'>Heavenly Hash</td><td align='right'><a href="#Page_207">207</a></td></tr>
+<tr><td align='left'>Apple Butter</td><td align='right'><a href="#Page_208">208</a></td></tr>
+<tr><td align='left'>Orange Marmalade</td><td align='right'><a href="#Page_208">208</a></td></tr>
+<tr><td align='left'>Rhubarb and Fig Jam</td><td align='right'><a href="#Page_209">209</a></td></tr>
+<tr><td align='left'>Brandied Peaches</td><td align='right'><a href="#Page_210">210</a></td></tr>
+<tr><td align='left'>Cauliflower Pickles</td><td align='right'><a href="#Page_211">211</a></td></tr>
+<tr><td align='left'>Mustard Sauce</td><td align='right'><a href="#Page_211">211</a></td></tr>
+<tr><td align='left'><span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span>Relish</td><td align='right'><a href="#Page_212">212</a></td></tr>
+<tr><td align='left'>Chili Sauce</td><td align='right'><a href="#Page_212">212</a></td></tr>
+<tr><td align='left'>Pickles</td><td align='right'><a href="#Page_213">213</a></td></tr>
+<tr><td align='left'>Tomato Pickle</td><td align='right'><a href="#Page_213">213</a></td></tr>
+<tr><td align='left'>Corn Salad</td><td align='right'><a href="#Page_214">214</a></td></tr>
+<tr><td align='left'>Tomato Catsup</td><td align='right'><a href="#Page_214">214</a></td></tr>
+<tr><td align='center' colspan='2'><br />CANDIES, ETC.</td></tr>
+<tr><td align='left'>Rose Leaves Candied</td><td align='right'><a href="#Page_215">215</a></td></tr>
+<tr><td align='left'>Childhood Fondant</td><td align='right'><a href="#Page_215">215</a></td></tr>
+<tr><td align='left'>Fudge</td><td align='right'><a href="#Page_215">215</a></td></tr>
+<tr><td align='left'>Taffy</td><td align='right'><a href="#Page_216">216</a></td></tr>
+<tr><td align='left'>Creole Balls</td><td align='right'><a href="#Page_216">216</a></td></tr>
+<tr><td align='left'>Chocolate Caramel</td><td align='right'><a href="#Page_217">217</a></td></tr>
+<tr><td align='left'>Sea Foam</td><td align='right'><a href="#Page_217">217</a></td></tr>
+<tr><td align='center' colspan='2'><br />MISCELLANEOUS</td></tr>
+<tr><td align='left'>Good Coffee</td><td align='right'><a href="#Page_218">218</a>-<a href="#Page_219">219</a></td></tr>
+<tr><td align='left'>Cottage Cheese</td><td align='right'><a href="#Page_221">221</a></td></tr>
+<tr><td align='left'>Albuminous Beverages</td><td align='right'><a href="#Page_222">222</a>-<a href="#Page_233">233</a></td></tr>
+<tr><td align='left'>Starchy Beverages</td><td align='right'><a href="#Page_234">234</a>-<a href="#Page_239">239</a></td></tr>
+<tr><td align='left'>The Cook Says Beverages</td><td align='right'><a href="#Page_240">240</a>-<a href="#Page_243">243</a></td></tr>
+<tr><td align='left'>Economical Soap</td><td align='right'><a href="#Page_244">244</a></td></tr>
+</table></div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p>
+
+
+<div class='blockquot2'>Editress Suffrage Cook Book:</div>
+
+<div class='poem'>
+Our hired girl, she's 'Lizabuth Ann;<br />
+<span style="margin-left: 1em;">An' she can cook best things to eat!</span><br />
+She ist puts dough in our pie-pan,<br />
+<span style="margin-left: 1em;">An' pours in somepin' 'at's good an' sweet;</span><br />
+An' nen she salts it all on top<br />
+With cinnamon; an' nen she'll stop<br />
+<span style="margin-left: 1em;">An' stoop an' slide it, ist as slow,</span><br />
+In th' old cook-stove, so's 'twon't slop<br />
+<span style="margin-left: 1em;">An' git all spilled; nen bakes it, so</span><br />
+<span style="margin-left: 1em;">It's custard-pie, first thing you know!</span><br />
+<span style="margin-left: 3em;">An' nen she'll say</span><br />
+<span style="margin-left: 3em;">"Clear out o' my way!</span><br />
+They's time fer work, an' time fer play!<br />
+<span style="margin-left: 1em;">Take yer dough, an' run, child, run!</span><br />
+<span style="margin-left: 1em;">Er I cain't git no cookin' done!"</span><br />
+</div>
+<div class='blockquot'><div class='sig'>
+<span style="margin-right: 2em;">My best regards</span><br />
+<span class="smcap">James Whitcomb Riley.</span></div></div>
+<p><span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class="saying">Indigestion is the end of love.</div>
+
+
+<h2>SOUPS</h2>
+
+
+<h3>Asparagus Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 bunches asparagus<br />
+1 small onion<br />
+1 pint milk<br />
+&frac12; pint cream<br />
+1&frac12; tablespoon sugar<br />
+1 large tablespoon butter<br />
+1&frac12; tablespoon flour<br />
+pepper to season<br /></td></tr>
+</table></div>
+
+<p>Wash and clean asparagus, put in saucepan
+with just enough water to cover, boil until little
+points are soft.</p>
+
+<p>Cut these off and lay aside. Fry onion in the
+butter and put in saucepan with the asparagus.
+Cook until very soft mashing occasionally so as
+to extract all juice from the asparagus.</p>
+
+<p>When thoroughly cooked put through sieve.
+Now add salt, sugar and flour blended.</p>
+
+<p>Stir constantly and add milk and cream, and
+serve at once. (Do not place again on stove as it
+might curdle. Croutons may be served with this).<span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span></p>
+
+
+<h3>Spinach Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; peck spinach<br />
+2 tablespoons butter<br />
+1&frac12; tablespoon sugar<br />
+1&frac12; teaspoons salt<br />
+1 small onion<br />
+1 pint rich milk<br />
+2 tablespoons flour<br />
+&frac12; cup water<br /></td></tr>
+</table></div>
+
+<p>Put spinach in double boiler with the butter
+and water. Let simmer slowly until all the juice
+has been extracted from the spinach.</p>
+
+<p>Fry the onion and add. Now thicken with the
+flour blended with the water and strain. Add
+the milk very hot. Do not place on the fire after
+the milk has been added.</p>
+
+<p>Half cream instead of milk greatly improves
+flavor.</p>
+
+
+<h3>Crab Gumbo</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 doz. medium Okra<br />
+1 doz. Crabs cleaned<br />
+2 onions fried</td></tr>
+</table></div>
+
+<p>Add the Crabs, then small can tomatoes.
+Thyme, parsley, bay leaf.<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span></p>
+
+
+<h3>Tomato Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 large can tomatoes or equivalent of fresh tomatoes.<br />
+1 small onion<br />
+1 tablespoon salt<br />
+dash paprika<br />
+2&frac12; tablespoons sugar<br />
+1 tablespoon butter<br />
+2&frac12; tablespoons flour<br />
+2 cups hot milk<br />
+1 pint water</td></tr>
+</table></div>
+
+<p>Put tomatoes with 1 pt. water to boil, boil for at
+least half hour. Fry onion in butter and add to
+soup with sugar and salt. When thoroughly
+cooked thicken with the flour blended with a little
+water. Now strain. Have the milk very hot,
+not boiling. Stir constantly while adding milk
+to soup and serve at once.</p>
+
+<p>Do not place on the stove after the milk is in
+the soup. 1 cup of cream instead of 2 cups of
+milk greatly improves the soup.<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span></p>
+
+
+<h3>Vegetable Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2&frac12; lbs. of beef (with soup bone)<br />
+3 quarts of water<br />
+1 tablespoon sugar<br />
+salt to suit taste<br />
+a few pepper corns<br />
+1 cup of each, of the following vegetables<br />
+diced small<br />
+carrots<br />
+Potatoes<br />
+Celery<br />
+2 tablespoons onion cut very fine<br />
+&frac12; head cabbage cut very fine<br />
+&frac12; can corn (or its equivalent in fresh)<br />
+&frac12; can peas (or its equivalent fresh)<br />
+2 tablespoons minced parsley<br />
+&frac14; cup turnip and parsnip if at hand (not necessary)<br />
+&frac12; can tomatoes (or equivalent fresh)</td></tr>
+</table></div>
+
+<p>Put meat in large kettle and boil for an hour;
+now add all the other ingredients and cook until
+soft. Ready then to serve.</p>
+
+<p>This soup can be made as a cream soup without
+meat and is delicious. In this case you take a
+good sized piece of butter and fry all the vegetables
+slightly, excepting the potatoes. Now cover
+all, adding potatoes with boiling water and
+cook until tender.</p>
+
+<p>When done season and add hot milk and 1 cup
+cream. This is very fine.</p>
+
+<p>In making this soup without meat omit the tomatoes
+and use string beans instead.<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span></p>
+
+
+<div class="saying"><br />Tell me what you eat, and I'll tell you what you
+are.<br />
+
+<div class='sig'>
+<span style="margin-right: 6em;">Brillat Savarin.</span><br /><br />
+</div></div>
+
+
+<h3>Chestnut Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 qt. chestnuts (Spanish preferred)<br />
+1 pint chicken stock<br />
+2 tablespoons flour<br />
+1 teaspoon sugar<br />
+salt and paprika to taste</td></tr>
+</table></div>
+
+<p>Cover chestnuts with boiling water slightly
+salted. Cook until quite soft and rub through
+coarse sieve, add stock, and seasoning; then
+thicken with flour blended with water.</p>
+
+<p>Let simmer five minutes and serve at once.</p>
+
+<p>In case stock is not available milk can be used
+with a little butter added.<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span></p>
+
+
+<h3>Peanut Butter Broth</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 pt. fresh sweet milk<br />
+1 pt. water<br />
+1&frac12; tablespoons peanut butter<br />
+1 tablespoon catsup<br />
+Salt, pepper or other season to taste.</td></tr>
+</table></div>
+
+<p>Pour liquid with peanut butter into double
+boiler; dissolve butter so there are no hard
+lumps. Do not let milk boil but place on moderately
+hot fire.</p>
+
+<p>Just before serving add the catsup and seasoning.</p>
+
+
+<h3>Soup for Invalids</h3>
+
+<p>Cut into small pieces one pound of beef or
+mutton or a part of both. Boil it gently in two
+quarts of water. Take off the scum and when
+reduced to a pint, strain it and season with a
+little salt. Give one teacupful at a time.<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span></p>
+
+
+<h3>Peanut Soup</h3>
+
+<p>Peanut soup for supper on a cold night
+serves the double duty of stimulating the gastric
+juices to quicken action by its warmth and furnishing
+protein to the body to repair its waste.
+Pound to a paste a cupful of nuts from which
+the skin has been removed, add it to a pint of
+milk and scald; melt a tablespoon of butter and
+mix it with a like quantity of flour and add slowly
+to the milk and peanuts; cook until it thickens
+and season to taste.</p>
+
+<p>Chestnuts, too, make a splendid soup. Boil
+one quart of peeled and blanched chestnuts in
+three pints of salt water until quite soft; pass
+through sieve and add two tablespoons of sweet
+cream, and season to taste. If too thick, add
+water.<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span></p>
+
+
+<h3>Mock Oyster Soup</h3>
+
+<p>The oyster plant is used for this delicious dish&mdash;by
+many it is known as salsify. Scrape the vegetable
+and cut into small pieces with a silver
+knife (a steel knife would darken the oyster
+plant). Cook in just enough water to keep from
+burning, and when tender press through a colander
+and return to the water in which it was
+cooked. Add three cups of hot milk which has
+been thickened with a little butter and flour and
+rubbed together and seasoned with salt and white
+pepper. A little chopped parsley may be added
+before serving. &frac12; cup cream instead of all milk
+greatly improves taste.</p>
+
+
+<h3>French Oyster Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart oysters<br />
+1 quart milk<br />
+1 slice onion<br />
+2 blades mace<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup flour<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup butter<br />
+2 egg yolks<br />
+salt and pepper</td></tr>
+</table></div>
+
+<p>Clean oysters by pouring over &frac34; cup cold
+water. Drain, reserve liquor, add oysters, slightly
+chopped, heat slowly to boiling point and let
+simmer 20 minutes; strain.</p>
+
+<p>Scald milk with onion and mace. Make white
+sauce and add oyster liquor. Just before serving
+add egg yolks, slightly beaten.<span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span></p>
+
+
+<h3>Split Pea Soup (Green or Yellow)</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; pints split peas (green or yellow)<br />
+2&frac14; quarts water<br />
+2 small onions<br />
+1 carrot<br />
+1 parsnip (if at hand)<br />
+1 cup milk<br />
+&frac12; cup cream<br />
+1 teaspoon salt (more if liked)<br />
+Pepper and paprika to taste<br />
+1&frac12; teaspoons sugar</td></tr>
+</table></div>
+
+<p>Soak 1&frac12; pints of split peas over night; next
+day add 2&frac14; quarts water and the vegetables,
+cut fine; also the sugar, salt and pepper and
+cook slowly three hours; now mash through
+sieve. If it boils down too much add a little
+water. After putting through sieve place on
+stove and add hot milk and cream. If it is not
+thin enough to suit add more milk.</p>
+
+<p>Stock may be used if same is available.<span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p>
+
+
+<h3>Black Bean Soup</h3>
+
+<p>One pint of black beans soaked over night in
+3 quarts of water.</p>
+
+<p>In the morning pour off the water and add
+fresh 3 quarts. Boil slowly 4 hours. When done
+there should be 1 quart. Add a quart of beef
+stock, 4 whole cloves, 4 whole allspice, 1 stalk
+of celery, 1 good sized onion, 1 small carrot, 1
+small turnip, all cut fine and fried in a little
+butter.</p>
+
+<p>Add 1 tablespoon flour, season with salt and
+pepper and rub through a fine sieve.</p>
+
+<p>Serve with slices of lemon and egg balls.</p>
+
+
+<h3>Carrot Soup</h3>
+
+<p>One quart of thinly sliced carrots, one head
+of celery, three or four quarts of water, boil for
+two and one-half hours; add one-half cupful of
+rice and boil for an hour longer; season with
+salt and pepper and a small cupful of cream.<span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span></p>
+
+
+<h3>Veal Soup</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Knuckle of veal 2&frac12; pounds<br />
+2 raw eggs<br />
+3 quarts water<br />
+2 tomatoes cut fine<br />
+&frac12; onion<br />
+salt and pepper to season<br />
+a little flour<br />
+&frac12; cup vermicelli or alphabet macaroni<br />
+2 eggs, beaten very light<br />
+1&frac12; tablespoons parmesan cheese</td></tr>
+</table></div>
+
+<p>Put veal in stewing pan and allow it to cook
+until thoroughly done. Now chop meat and add
+cheese, flour, salt and pepper if needed and form
+into little balls about the size of a marble. While
+preparing these, drop in macaroni and cook until
+tender. Now add the meat balls.</p>
+
+<p>If too thick use a little water. Beat the eggs
+lightly and add while boiling.<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span></p>
+
+<hr style="width: 65%;" />
+<h2>War Not Only Kills Bodies But Ideals</h2>
+
+<h3><span class="smcap">Mrs. Henry Villard</span>,</h3>
+
+<div class='center'>President of Women's Peace Conference.</div>
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Henry Villards's words">
+<tr><td align='left'><p>Must the pride with which women point to
+the life saving character of the work of the numberless
+charitable agencies throughout the country&mdash;with
+a resultant lowering of the death rate
+in our great cities&mdash;be offset by the slaughter of
+our best beloved ones on the field of battle or
+their death by disease in camps?</p>
+
+<p>No longer ought we to be called upon to be
+particeps criminis with men to the extent of being
+compelled to pay taxes which are largely
+used for the support of the army and navy.</p>
+
+<p>Moreover, a recourse to war as a means of
+righting wrongs is full of peril to the whole human
+race. Not only are bodies killed, but the
+ideals which alone make life worth living are for
+the time being lost to sight. In place of those
+finer attributes of our nature&mdash;compassion, gentleness,
+forgiveness&mdash;are substituted hatred, revenge
+and cruelty.</p></td><td align='left'><div class="figright" style="width: 280px;">
+<img src="images/illo034.jpg" width="280" height="400" alt="Fanny Garrison Villard" title="Fanny Garrison Villard" />
+</div></td></tr>
+</table></div>
+
+<p><span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span><br /><span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p>
+
+<hr style="width: 65%;" />
+<div class="saying">He was a bold man that first ate an oyster.&mdash;Swift.</div>
+
+
+<h3>Virginia Fried Oysters</h3>
+
+<p>Make a batter of four tablespoons of sifted
+flour, one tablespoon of olive oil or melted butter,
+two well-beaten whites of eggs, one-half teaspoon
+of salt, and warm water enough to make a batter
+that will drop easily. Sprinkle the oysters lightly
+with salt and white pepper or paprika. Dip
+in the batter and fry to a golden brown.</p>
+
+<p>Drain, and serve on a hot platter, with slices
+of lemon around them.<span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span></p>
+
+
+<h3>Creamed Lobster</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 <ins title="Transcriber's Note: original reads 'tablespons'">tablespoons</ins> butter<br />
+1&frac12; pints milk<br />
+2 tablespoons flour<br />
+season to taste</td></tr>
+</table></div>
+
+<p>When cooked beat in the yolk of an egg.</p>
+
+<p>Pick to pieces 1 can of lobster, juice of 1 onion,
+juice of 1 lemon, <ins title="Transcriber's Note: original reads 'stock'">stalk</ins> of celery chopped fine,
+paprika, sweet peppers, cut fine. Mix all
+together and serve in <ins title="Transcriber's Note: original reads 'ramkins'">ramekins</ins>. Serve very hot.
+Serves 12 people.</p>
+
+
+<h3>Salmon Croquettes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Fresh salmon or 1 can of salmon<br />
+2 eggs<br />
+&frac12; cup butter<br />
+1 cup fine bread crumbs<br />
+1 teaspoon baking powder<br />
+&frac12; cup of cream<br />
+1 pinch of paprika<br />
+salt to season</td></tr>
+</table></div>
+
+<p>Mix well and form into croquettes. Roll in
+egg and cracker crumbs and fry in deep fat.<span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span></p>
+
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Jane Adams">
+<tr><td align='left'><div class="figleft" style="width: 301px;">
+<img src="images/illo038.jpg" width="301" height="400" alt="Jane Addams" title="Jane Addams" />
+</div></td><td align='left'><p>Partial suffrage has taught the women of
+Illinois the value of political power and direct
+influence. Already the effect of the ballot has
+been shown in philanthropic, civic and social
+work in which women are engaged and the women
+of this state realizing that partial suffrage
+means so much to them, wish to express their
+deepest interest in the outcome of the campaign
+for full suffrage which eastern women are waging
+this year.</p>
+
+<p>So we say to the women in the four campaign
+states this year: "You are working not
+only toward your own enfranchisement but toward
+the enfranchisement of the women in all
+the non-suffrage states in the union. Your victory
+means victory in other states. You are our
+leaders at this crucial time and thousands of
+women are looking to you. You have their deepest
+and heartiest co-operation in your campaign
+work for much depends upon what you do in
+working for that victory which we hope will
+come to the women of Pennsylvania, New York,
+New Jersey and Massachusetts in this year of
+1915."</p>
+
+<div class='sig'>
+<span class="smcap">Jane Addams.</span><br />
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span></p>
+
+
+<h3>Broiled Salt Mackerel</h3>
+
+<p>Wash and scrape the fish. Soak all night,
+changing the water at bed time for tepid and
+again early in the morning for almost scalding
+hot. Keep this hot for an hour by setting the
+vessel containing the soaking fish on the side of
+the range. Wash next in cold water with a stiff
+brush or rough cloth, wipe perfectly dry, rub all
+over again with salad oil and vinegar or lemon
+juice and let it lie in this marmalade for a quarter
+of an hour before broiling. Place on a hot
+dish with a mixture of butter, lemon juice and
+minced parsley.<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tr><td align='left'><div class="figcenter" style="width: 245px;">
+<img src="images/illo040.jpg" width="245" height="400" alt="Helen Ring Robinson" title="Helen Ring Robinson" />
+</div></td><td align='left'><h3>Shrimp Wriggle</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Shrimp Wriggle">
+<tr><td align='left'>1 pint fresh shrimps</td></tr>
+<tr><td align='left'>1 heaping cup hot boiled rice</td></tr>
+<tr><td align='left'>1 medium size green pepper</td></tr>
+<tr><td align='left'>1 tablespoonful Worcestershire sauce</td></tr>
+<tr><td align='left'>2 tablespoons tomato catsup</td></tr>
+<tr><td align='left'>1 scant pint cream with heaping teaspoon flour</td></tr>
+<tr><td align='left'>butter size of egg</td></tr>
+<tr><td align='left'>paprika and salt to taste.</td></tr>
+</table></div>
+
+
+<p>Dissolve flour in cream, add shrimps, rice, pepper
+(chopped), pour in cream, add butter, add
+condiments, add just before serving 1 wineglass
+sherry or Madeira.</p>
+
+<div class='sig'>
+<span class="smcap">Helen Ring Robinson.</span><br />
+</div>
+</td></tr>
+</table></div>
+
+
+<p><span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span></p>
+
+
+<h3>Chop Suey</h3>
+
+<p>Chop Suey is made of chopped meat and the
+gizzards of ducks or chickens, 1 cup of chopped
+celery and &frac12; cup of shredded almonds.</p>
+
+<p>Mix with the following sauce: 1 tablespoon
+butter and 1 teaspoon arrow root stirred into 1
+cupful broth. Add 1 teaspoon worcestershire
+sauce and simmer all for twenty minutes.</p>
+
+
+<h3>Veal Kidney Stew</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 veal kidney</td></tr>
+<tr><td align='left'>1 small onion</td></tr>
+<tr><td align='left'>1 tablespoon butter</td></tr>
+<tr><td align='left'>2 tomatoes cut fine</td></tr>
+<tr><td align='left'>1 small can mushrooms</td></tr>
+<tr><td align='left'>&frac12; tablespoon parsley</td></tr>
+<tr><td align='left'>4 tablespoons raw potatoes cut in small pieces</td></tr>
+<tr><td align='left'>Seasoning to taste</td></tr>
+</table></div>
+
+
+<p>Wash, clean and cut fine a veal kidney. Fry
+onion in butter until light brown, add kidney,
+tomatoes, mushrooms, parsley, potatoes, seasoning
+and water, and cook until tender.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span></p>
+<h2>MEATS, POULTRY, ETC.</h2>
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Mrs. J. O. Miller">
+<tr><td align='left'><h3>Baked Ham</h3>
+<div class='center'>(a la Miller)<br /><br /></div>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 ten or twelve pound ham</td></tr>
+<tr><td align='left'>1&frac12; lb. brown sugar</td></tr>
+<tr><td align='left'>1 pint sherry wine (cooking sherry)</td></tr>
+<tr><td align='left'>1 cup vinegar (not too strong)</td></tr>
+<tr><td align='left'>1 cup molasses</td></tr>
+<tr><td align='left'>cloves (whole)</td></tr>
+</table></div>
+
+<p>Scrub and cleanse ham; soak in cold water
+over night; in morning place in a large kettle
+and cover with cold water; bring slowly to the
+boiling point and gradually add the molasses, allowing
+18 minutes for each pound. When ham
+is done remove from stove and allow it to become
+cold in the water in which it was cooked.</p>
+
+<p>Now remove the ham from water; skin and
+stick cloves (about 1&frac12; dozen) over the ham.
+Rub brown sugar into the ham; put in roasting
+pan and pour over sherry and vinegar. Baste
+continually and allow it to warm through and
+brown nicely. This should take about &frac12; hour.
+Serve with a garnish of glazed sweet potatoes.
+Caramel from ham is served in a gravy tureen.
+Remove all greases from same.</p>
+
+<p>This is a dish fit for the greatest epicure.</p>
+</td><td align='left'><div class="figright" style="width: 274px;">
+<img src="images/illo042.jpg" width="274" height="400" alt="Mrs. J. O. Miller" title="Mrs. J. O. Miller" />
+</div></td></tr>
+</table></div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span></p>
+
+
+<div class='blockquot3'>Man is a carnivorous production and must have
+meals, at least one meal a day. He cannot live
+like wood cocks, upon suction. But like the
+shark and tiger, must have prey. Although his
+anatomical construction, bears vegetables, in a
+grumbling way. Your laboring people think
+beyond all question. Beef, veal and mutton,
+better for digestion.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Byron.</div>
+
+
+<h3>Daube</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 lb. rump (Larded with bacon)</td></tr>
+<tr><td align='left'>2 large onions</td></tr>
+<tr><td align='left'>2 tablespoons flour</td></tr>
+<tr><td align='left'>1 small can tomatoes</td></tr>
+<tr><td align='left'>1 cup water</td></tr>
+<tr><td align='left'>1 clove garlic</td></tr>
+<tr><td align='left'>2 sprigs thyme&mdash;1 bay leaf</td></tr>
+<tr><td align='left'>&frac14; sweet pepper</td></tr>
+<tr><td align='left'>several carrots</td></tr>
+<tr><td align='left'>parsley</td></tr>
+</table></div>
+
+
+<p>First fry meat, then remove to platter. Start
+gravy by first frying the onions a nice brown;
+then add flour and brown; drain the tomatoes
+and fry; add rest of ingredients; put meat into
+this and let it cook slowly for five to six hours.<span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span></p>
+
+<hr style="width: 65%;" />
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Julia Lathrop">
+<tr><td align='left'><div class="figcenter" style="width: 193px;">
+<img src="images/illo044.jpg" width="193" height="300" alt="Julia Lathrop" title="Julia Lathrop" />
+</div></td><td align='left'><h3>U. S. DEPARTMENT OF LABOR</h3>
+
+<div class='center'>CHILDREN'S BUREAU<br />
+WASHINGTON</div>
+
+<div class='right'>
+November 24, 1914.<br />
+</div>
+
+<div class='unindent'>Editress Suffrage Cook Book:</div>
+
+<p>Your letter of November 21st is received.</p>
+
+<p>Will the following be of any use for the
+Suffrage Cook Book?</p>
+
+<div class="blockquot"><p>Is it not strange how custom can stale
+our sense of the importance of everyday occurrences,
+of the ability required for the performance
+of homely, everyday services?
+Think of the power of organization required
+to prepare a meal and place it upon the table
+on time! No wonder a mere man said, "I
+can't cook because of the awful simultaneousness
+of everything."</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;">Yours faithfully,</span><br />
+<span class="smcap">Julia C. Lathrop.</span><br />
+</div></div>
+</td></tr>
+</table></div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span></p>
+
+
+<div class="blockquot">
+<div class='right'>
+<span style="margin-right: 12em;">Glen Ellen,</span><br />
+<span style="margin-right: 4em;">Sonoma Co., California.</span><br />
+<span style="margin-right: 2em;">YACHT ROAMER</span><br />
+November 5, 1914.<br />
+</div>
+
+<div class='unindent'>Editress Suffrage Cook Book:</div>
+
+<p>Forgive the long delay in replying to your
+letter. You see, I am out on a long cruise on the
+Bay of San Francisco, and up the rivers of California,
+and receive my mail only semi-occasionally.
+Yours has now come to hand, and I have consulted
+with Mrs. London, and we have worked
+out the following recipes, which are especial
+"tried" favorites of mine:</p></div>
+
+<p><span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="4" summary="Jack London">
+<tr><td align='left'><h3>Roast Duck</h3>
+
+<p>The only way in the world to serve a canvas-back
+or a mallard, or a sprig, or even the
+toothsome teal, is as follows: The plucked bird
+should be stuffed with a tight handful of plain
+raw celery and, in a piping oven, roasted variously
+8, 9, 10, or even 11 minutes, according to
+size of bird and heat of oven. The blood-rare
+breast is carved with the leg and the carcass
+then thoroughly squeezed in a press. The resultant
+liquid is seasoned with salt, pepper, lemon
+and paprika, and poured hot over the meat.
+This method of roasting insures the maximum
+tenderness and flavor in the bird. The longer
+the wild duck is roasted, the dryer and tougher
+it becomes.</p>
+
+<p>Hoping that you may find the foregoing
+useful for your collection, and with best wishes
+for the success of your book.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;">Sincerely yours,</span><br />
+<span class="smcap">Jack London.</span><br />
+</div></td><td align='left'><div class="figcenter" style="width: 305px;">
+<img src="images/illo046.jpg" width="305" height="400" alt="Jack London" title="Jack London" />
+</div></td></tr>
+</table></div>
+
+
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span></p>
+
+
+<h3>Veal Loaf</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 pounds Veal</td></tr>
+<tr><td align='left'>&frac14; lb. Salt Pork</td></tr>
+<tr><td align='left'>1 teaspoon salt</td></tr>
+<tr><td align='left'>&frac14; teaspoon pepper.</td></tr>
+<tr><td align='left'><span style="margin-left: 2em;">Of the following mixture</span></td></tr>
+<tr><td align='left'>&frac14; teaspoon sage, thyme, and sweet <ins title="Transcriber's Note: original reads 'majoram'">marjoram</ins></td></tr>
+<tr><td align='left'>2 eggs</td></tr>
+<tr><td align='left'>1 cup stock. If not procurable use &frac12; cup water and &frac12; cup milk</td></tr>
+<tr><td align='left'>&frac34; cup bread crumbs</td></tr>
+</table></div>
+
+
+<p>Have meat ground fine as possible. Then mix
+thoroughly with the herbs, 1 egg, pepper and
+salt, &frac12; cup stock and &frac12; cup crumbs.</p>
+
+<p>Form a loaf and brush top and sides with the
+second egg. Now, scatter the remaining &frac14; cup
+of crumbs over the moistened loaf.</p>
+
+<p>Place in a baking pan with the &frac12; cup of stock
+and bake in a moderate oven three hours, basting
+very frequently, and adding water in case stock
+is consumed.<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span></p>
+
+
+<h3>Ducks</h3>
+
+<p>Take two young ducks, wash and dry out thoroughly;
+rub outside with salt and pepper&mdash;lay
+in roasting pan, breast down. Cut in half one
+good sized onion and an apple cut in half (not
+peeled). Lay around the ducks and put in about
+one and one-half pints hot water. Cover with
+lid of roasting pan and cook in a medium hot
+oven.</p>
+
+<p>In an hour turn ducks on back and add a teaspoon
+of tart jelly. Leave lid off and baste frequently.</p>
+
+<p>In another hour the ducks are ready to serve.
+Pour off fat in pan. Make thickening for gravy
+(not removing the onion or apple).</p>
+
+<p>For the filling, take stale loaf of bread, cut off
+crust and rub the bread into crumbs, dissolve a
+little butter (about one tablespoon), add that to
+the crumbs. Salt and pepper to taste and as
+much parsley as is desired. Mix and stuff the
+ducks.<span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span></p>
+
+<hr style="width: 65%;" />
+<div class="blockquot"><p>From the standpoint of Science, Health, Beauty
+and Usefulness, the Art of Cooking leads all the
+other arts,&mdash;for does not the preservation of the
+race depend upon it?&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;L. P. K.</p></div>
+
+
+<h3>Blanquette of Veal</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 cups cold roast veal</td></tr>
+<tr><td align='left'>3 teaspoons cream</td></tr>
+<tr><td align='left'>2 teaspoons flour</td></tr>
+<tr><td align='left'>yolks of 2 eggs</td></tr>
+<tr><td align='left'>20 or 30 small onions, the kind used for pickling.</td></tr>
+</table></div>
+
+
+<p>Saute the veal a moment in butter or lard without
+browning. Sprinkle with flour and add water
+making a white sauce. Add any gravy you may
+have left over, or 2 or 3 bouillon cubes and the
+onions and let cook &frac34; of an hour on slow fire.
+Just before serving add yolks of eggs mixed with
+cream.</p>
+
+<p>Cook for a moment, sprinkle with finely chopped
+parsley and serve.<span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span></p>
+
+
+<h3>Spitine</h3>
+
+<p>Cut from raw roast beef very thin slices.
+Spread with a dressing made of grated bread
+crumbs, a beaten egg and seasoned to taste. Roll
+up and put all on a long skewer and brown in
+a little hot butter.</p>
+
+
+<h3>Risotti a la Milanaise</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="ingredients">
+<tr><td align='left'>2 lbs. rice</td></tr>
+<tr><td align='left'>1 chicken</td></tr>
+<tr><td align='left'>1 can mushrooms</td></tr>
+<tr><td align='left'>1 lump butter</td></tr>
+<tr><td align='left'>Parmesan cheese</td></tr>
+</table></div>
+
+
+<p>Cut up chicken and cook in water as for stewing,
+seasoning to taste. When almost done add
+mushrooms and cook a little longer. Now put a
+large lump of butter in a pan and after washing
+the rice in several waters, dry on a clean napkin,
+and add to butter, stirring constantly. Do not
+allow it to darken. Cook about ten minutes and
+remove from fire. Take baking dish and put the
+rice in bottom. Now sprinkle generously with
+parmesan cheese. Cut chicken up and remove all
+bones, pour over rice and cook until dry, adding
+gravy from time to time.</p>
+
+<p>This can be eaten hot or cold.<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span></p>
+
+
+<div class="saying"><br />Der Mensch ist was er iszt.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;German.</div>
+
+
+<h3>Liver Dumplings (Leber Kloese)</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 calf's liver</td></tr>
+<tr><td align='left'><small><sup>1</sup>/<sub>8</sub></small> lb. Suet</td></tr>
+<tr><td align='left'>1 small onion</td></tr>
+<tr><td align='left'>&frac14; loaf bread</td></tr>
+<tr><td align='left'>3 eggs</td></tr>
+<tr><td align='left'>2 tablespoons bread crumbs</td></tr>
+<tr><td align='left'>Salt, pepper and Sweet marjorie to taste.</td></tr>
+</table></div>
+
+
+<p>Soak liver in cold water for one hour, then skin
+and scrape it and run it through meat chopper
+twice; the second time adding the suet. Brown
+finely cut onion in two tablespoons of lard; add
+salt, pepper and sweet marjorie to taste.</p>
+
+<p>Soak &frac14; loaf bread in cold water, squeeze out
+the water and mix the bread with the liver, then
+add three well beaten eggs and enough flour to
+stiffen. Drop one dumpling with a spoon into one
+gallon of water (slightly salted), should it cook
+away, then add more flour before cooking the
+remainder of the mixture.</p>
+
+<p>Boil thirty minutes, and longer if necessary.
+When properly cooked the middle of the dumpling
+will be white.</p>
+
+<p>Before serving, brown bread crumbs in butter
+and sprinkle over the dumplings.<span class='pagenum'><a name="Page_52" id="Page_52">[52]</a></span></p>
+
+<hr style="width: 65%;" />
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Desha Breckinridge">
+<tr><td align='left'><div class="figcenter" style="width: 270px;">
+<img src="images/illo052.jpg" width="270" height="400" alt="Mrs. Desha Breckinridge" title="Mrs. Desha Breckinridge" />
+</div></td><td align='left'><h3>A Baked Ham</h3>
+
+<p>Should be Kentucky cured and at least two
+years old. Soak in water over night.</p>
+
+<p>Put on stove in cold water. Let it simmer one
+hour for each pound. Allow it to stand in that
+water over night.</p>
+
+<p>Remove skin, cover with brown sugar and biscuit
+or cracker crumbs, sticking in whole cloves.
+Bake slowly until well browned, basting at intervals
+with the juices. Do not carve until it is
+cold.</p>
+
+<p>This is the way real Kentucky housekeepers
+cook Kentucky ham.</p>
+
+<div class='sig'>
+<span class="smcap">Desha Breckinridge.</span>
+</div>
+</td></tr>
+</table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span></p>
+
+
+<div class='blockquot3'><span style="margin-left: 2em;">An ill cook should have a good cleaver.</span><br />
+
+<div class='sig'>
+<span style="margin-right: 4em;">Owen Meredith.</span><br />
+</div></div>
+
+
+<h3>Belgian Hare</h3>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 rabbits</td></tr>
+<tr><td align='left'>1 quart sour cream</td></tr>
+<tr><td align='left'>Thin slices of fat bacon</td></tr>
+</table></div>
+
+
+<p>Skin rabbits and wash well in salt water. Cut
+off the surplus skin and use only the backs and
+hind quarters. Place in roasting pan, putting
+one slice of bacon on each piece of rabbit. Have
+the oven hot.</p>
+
+<p>Start the rabbits cooking, turning the bacon
+over so it will brown; when brown turn down
+the gas to cook slowly. Pour &frac12; the cream over
+in the beginning and baste often. When half
+done pour in the remainder of the cream and
+cook 1&frac12; hours.</p>
+
+<p>If there is no sour cream, add 1 tablespoon of
+vinegar to sweet cream. The cream makes a
+delicious sauce.</p>
+
+
+<h3>Pepper Pot</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Knuckle of Veal<br />
+4 lbs. Honey Comb tripe<br />
+1 Potato<br />
+1 Red Pepper<br />
+1 onion<br />
+A little summer savory<br />
+Sweet Basil</td></tr>
+</table></div>
+
+<p>Soak tripe over night in salt water. Boil meat
+and tripe four to six hours.<span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span></p>
+
+
+<h3>Delicious Mexican Dish</h3>
+
+<p>Soak and scald a pair of sweetbreads, cut into
+small bits; take liquor from three dozen large
+oysters; add to sweetbreads with 3 tablespoons
+of gravy from the roast beef, and &frac14; lb. of butter
+chopped and rolled in flour; cook until sweetbreads
+are tender; add oysters; cook 5 minutes;
+add &frac34; cup of cream; serve with or without toast.</p>
+
+
+<h3>Hungarian Goulash</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 lbs. beef (cut in squares)<br />
+6 oz. bacon (cut in dice)<br />
+&frac12; pint cream<br />
+4 oz. chopped onion</td></tr>
+</table></div>
+
+<p>Cook onion and bacon; add salt and pepper;
+pour over them &frac12; pint water in which &frac12; teaspoon
+of extract of beef is added. Add the meat
+and cook slowly one hour; then add cream with
+paprika to taste and simmer for two hours. Add
+a few small potatoes.<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span></p>
+
+
+<h3>Stewed Chicken</h3>
+
+<p>Clean and cut chicken and cover with water;
+add a couple sprigs of parsley; 1 bayleaf and a
+small onion. When chicken is almost done add
+salt and pepper to suit taste.</p>
+
+<p>When chicken is done place in dish or platter
+and add one half cup cream to the gravy; thicken
+with a little blended flour and strain over
+chicken.</p>
+
+
+<h3>Chicken Pot Pie</h3>
+
+<p>Prepare same as for stewed chicken. When
+done remove chicken from bones; now boil potatoes
+enough for family. Line a deep baking
+dish or a deep pan with good rich paste. Sprinkle
+flour in bottom.</p>
+
+<p>Lay in a layer of chicken; now potatoes, sprinkle
+with a little salt and pepper; now cut thin
+strips of dough, lay across; then a layer of
+chicken; then a layer of potatoes, and so on until
+the top of the pan is reached; pour over all the
+chicken, the gravy and put a crust over all the
+top and bake until well done and nicely browned.</p>
+
+<p>Make little punctures in dough to allow the
+steam to escape.<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span></p>
+
+
+<div class="saying"><br />Tell me what you eat, and I'll tell you what you
+are.&mdash;Brillat Savarin.</div>
+
+
+<h3>Anti's Favorite Hash</h3>
+
+<p>(Unless you wear dark glasses you cannot
+make a success of Anti's Favorite Hash.)</p>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 lb. truth thoroughly mangled<br />
+1 generous handful of injustice.<br />
+(Sprinkle over everything in the pan)<br />
+1 tumbler acetic acid (well shaken)</td></tr>
+</table></div>
+
+<p>A little vitriol will add a delightful tang and
+a string of nonsense should be dropped in at the
+last as if by accident.</p>
+
+<p>Stir all together with a sharp knife because
+some of the tid bits will be tough propositions.</p>
+
+<div class='sig'>
+&mdash;<i>Ebensburg Mountaineer Herald.</i><br />
+</div>
+<hr style="width: 65%;" />
+
+<div class="blockquot"><p>Husband (Angrily) "Great guns! What are they
+Lamb Chops, Pork Chops or Veal Chops?"</p>
+
+<p>Wife (serenely) "Can't you tell by the taste?"</p>
+
+<p>He: "No, I can't, nor anybody else!"</p>
+
+<p>She: "Well, then, what's the difference?"</p></div><p><span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span></p>
+<hr style="width: 65%;" />
+
+<h3>Giblets and Rice</h3>
+
+<p>Boil 2 or 3 strings of chicken giblets (about 1
+pound) until quite tender, drain, trim from bones
+and gristle and set aside.</p>
+
+<p>Boil one cup rice in one quart water for fifteen
+minutes. Drain, put in double boiler with
+broth from giblets and let boil 1 hour. Brown
+1 tablespoon flour in 1 tablespoon butter and 1
+teaspoon sugar, add 1 chopped onion, and boiling
+water until smooth and creamy, then add
+some bits of chopped pickles or olives, salt, pepper,
+teaspoonful of vinegar and lastly giblets,
+cover and let simmer for twenty minutes. Put
+rice into a chop dish, serve giblets in the center.
+May be garnished with tomato sauce or creamed
+mushrooms or pimentos.<span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span></p>
+
+
+<div class="blockquot3"><br />For a man seldom thinks with more earnestness
+of anything than he does of his dinner.
+
+<div class='sig'>
+Sam'l Johnson
+</div></div>
+
+
+<h3>Savory Lamb Stew</h3>
+
+<p>Take two pounds spring lamb and braise light
+with butter size of a walnut. Add 3 cups boiling
+water, 3 onions, salt and pepper, and let
+simmer slowly for &frac12; hour. Then add six peeled
+raw potatoes and small head of young cabbage
+(cut in eighths) cover closely and allow at least
+an hour's slow boiling. This can be made on the
+stove, in the oven, or in fireless cooker.</p>
+
+<p>The flavor of this dish can be varied by the
+addition of two or three tomatoes.<span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span></p>
+
+
+<h3>Squab Casserole</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 eggs boiled hard<br />
+1 teaspoon parsley, cut fine butter<br />
+seasoning to taste<br />
+1 teaspoon parmesan<br />
+a few little onions<br />
+few potato balls<br />
+bread crumbs</td></tr>
+</table></div>
+
+<p>Clean the squab and dry thoroughly. Cut eggs
+fine, add parsley, parmesan cheese and seasoning.
+Now stuff each squab with this stuffing, putting
+a small piece of butter in each bird and sew up.</p>
+
+<p>Place in a baking pan with a lump of butter
+and brown nicely on all sides. Now add a little
+water and cover and cook slowly until well done.
+While they are cooking add little onions and
+potato balls to the gravy.<span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span></p>
+
+<hr style="width: 65%;" />
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Anna H. Shaw">
+<tr><td align='left'><p>I have sent but one recipe to a cook book, and
+that was a direction for driving a nail, as it
+has always been declared that women do not
+know how to drive nails. But that was when
+nails were a peculiar shape and had to be driven
+in particular way, but now that nails are made
+round there is no special way in which they need
+to be driven. So my favorite recipe cannot be
+given you.</p>
+
+<p>As for my effort in the culinary line&mdash;I have not
+made an effort in the culinary line for more than
+at least thirty years, except once to make a clam
+pie, which was pronounced by my friends as very
+good. But I cannot remember how I made it.
+I have a favorite recipe, however, something of
+which I am very fond and which I might give to
+you. I got it out of the newspapers and it is as
+follows:</p>
+
+<p>Spread one or two rashers of lean bacon on a
+baking tin, cover it thickly with slices of cheese,
+and sprinkle a little mustard and paprika over it.
+Bake it in a slow oven for half an hour and serve
+with slices of dry toast.</p>
+
+<p>Now that is a particularly tasty dish if it is
+well done. I never did it, but somebody must be
+able to do it who could do it well.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;">Faithfully yours,</span><br />
+<span class="smcap">Anna H. Shaw.</span><br />
+</div></td><td align='left'><div class="figcenter" style="width: 212px;">
+<img src="images/illo060.jpg" width="212" height="300" alt="Dr. Anna Howard Shaw" title="Dr. Anna Howard Shaw" />
+</div></td></tr>
+</table></div>
+<p><span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span></p>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Samuel Semple">
+<tr><td align='left'><div class="figcenter" style="width: 277px;">
+<img src="images/illo062.jpg" width="277" height="400" alt="Mrs. Samuel Semple" title="Mrs. Samuel Semple" />
+</div></td><td align='left'><h3>Daube</h3>
+
+<p>Brown a thick slice from a round of beef in a
+hot pan and season carefully, adding water to
+make a pan gravy; add also a pint of tomato
+juice and onion juice to taste; cover and simmer
+gently for at least an hour and a half; turn the
+meat frequently, keeping the gravy in sufficient
+quantity to insure that the meat shall be thoroughly
+moist and thoroughly seasoned.</p>
+
+<p>When served, it should be, if carefully done,
+very tender. The gravy may be thickened or not,
+according to individual taste.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Sam'l Semple.</span>
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+
+<p><span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span></p>
+
+
+<h3>Liver a la Creole</h3>
+
+<p>Take a fine calf liver. Skin well and cut in
+thick slices. Season with salt and pepper. Fry
+in deep fat and drain.</p>
+
+<p>Chop fine two tablespoons parsley. Melt two
+tablespoons butter, toss in parsley and pour at
+once over liver and serve.</p>
+
+
+<h3>Chicken Croquettes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 pound of chicken<br />
+3 teaspoons chopped parsley<br />
+1&frac12; cups cream<br />
+1 small onion<br />
+&frac14; pound butter<br />
+&frac14; pound bread crumbs<br />
+season to taste<br />
+1 pinch of paprika</td></tr>
+</table></div>
+
+<p>Grind meat twice. Boil the onion with the
+cream and strain the onion out. Let cool and
+pour over crumbs. Add parsley and butter, and
+make a stiff mixture. Now add seasoning.</p>
+
+<p>Mix all together by beating in the meat. If
+too thick add a little milk and form into croquettes,
+and put in ice box.</p>
+
+<p>When cool dip in beaten egg and then in crackers
+or bread crumbs. Fry in deep fat.<span class='pagenum'><a name="Page_64" id="Page_64">[64]</a></span></p>
+
+
+<h3>Nuts as A Substitute for Meat</h3>
+
+<p>Although many are trying to eliminate so
+much meat from menus on account of its soaring
+cost, the person who performs hard labor must
+have in its place something which contains the
+chief constituents of meat, protein and fats, or
+the body will not respond to the demands made
+upon it because of lowered vitality from lack of
+food elements needed. Scientific analyses have
+proven that nuts contain more food value to the
+pound than almost any other food product
+known. Ten cent's worth of peanuts, for example,
+at 7 cents a pound will furnish more than
+twice the protein and six times more energy than
+could be obtained by the same outlay for a porterhouse
+steak at 25 cents a pound.</p>
+
+<p>One reason for the tardy appreciation of the
+nutritive value of nuts is their reputation of indigestibility.
+The discomfort from eating them
+is often due to insufficient mastication and to the
+fact that they are usually eaten when not needed,
+as after a hearty meal or late at night, whereas,
+being so concentrated, they should constitute an
+integral part of the menu, rather than supplement
+an already abundant meal, says the Philadelphia
+Ledger. They should be used in connection
+with more bulky <ins title="Transcriber's Note: original reads 'carbonydrate'">carbohydrate</ins> foods, such
+as vegetables, fruits, bread, crackers, etc.; too
+concentrated nutriment is often the cause of digestive
+disturbance, for a certain bulkiness is
+essential to normal assimilation.<span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span></p>
+
+
+<h3>Pecan Nut Loaf</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup hot boiled rice<br />
+1 cup pecan nut meat (finely chopped)<br />
+1 cup cracker crumbs<br />
+1 egg<br />
+1 cup milk<br />
+1&frac14; teaspoons salt<br />
+pepper to taste<br />
+1 teaspoon melted butter</td></tr>
+</table></div>
+
+<p>Mix rice, nut meats, cracker crumbs; then add
+egg well beaten, the milk, salt and pepper.</p>
+
+<p>Turn into buttered bread pan; pour over butter,
+cover and bake in a moderate oven 1 hour.</p>
+
+<p>Put on hot platter and pour around same this
+sauce:</p>
+
+<p>Cook 3 tablespoons butter with slice of onion
+and a few pimentos, stirring constantly. Add
+3 tablespoons flour; stir, pour in gradually 1&frac12;
+cups milk.</p>
+
+<p>Season and strain.<span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span></p>
+
+<hr style="width: 65%;" />
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Wm. Lloyd Garrison">
+<tr><td align='left'><p>"I am in earnest. I will not equivocate&mdash;I will
+not excuse&mdash;I will not retreat a single inch&mdash;AND
+I WILL BE HEARD."</p>
+<div class='sig'>
+<span class="smcap">Wm. Lloyd Garrison.</span>
+</div></td><td align='left'><div class="figcenter" style="width: 205px;">
+<img src="images/illo066.jpg" width="205" height="300" alt="William Lloyd Garrison" title="William Lloyd Garrison" />
+</div></td></tr>
+</table></div>
+<hr style="width: 65%;" />
+
+
+
+<p><span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span></p>
+
+
+<h3>Nut Hash</h3>
+
+<p>Nut hash is a good breakfast dish. Chop
+fine cold boiled potatoes and any other vegetable
+which is on hand and put into buttered frying
+pan, heat quickly and thoroughly, salt to taste,
+and just before removing from the fire stir in
+lightly a large spoonful of peanut meal for each
+person to be served. To prepare the meal at
+home, procure raw nuts, shell them and put in
+the oven just long enough to loosen the brown
+skin; rub these off and put the nuts through the
+grinder adjusted to make meal rather than an
+oily mixture. This put in glass jars, and kept
+in a cool place will be good for weeks. It may
+too, be used for thickening soups or sauces, or
+may be added in small quantities to breakfast
+muffins and griddle-cakes.</p>
+
+<p>Potato soup, cream of pea, corn or asparagus
+and bean soup may be made after the ordinary
+recipes, omitting the butter and flour and adding
+four tablespoons of peanut meal.<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span></p>
+
+
+<h3>Nut Turkey</h3>
+
+<p>Nut turkey for Thanksgiving instead of the
+national bird, made by mixing one quart of sifted
+dry bread crumbs with one pint of chopped
+English walnuts&mdash;any other kind of nuts will
+go&mdash;and one cupful of peanuts, simply washed
+and dried, and adding a level teaspoon of sage,
+two of salt, a tablespoon of chopped parsley, two
+raw eggs, not beaten, and sufficient water to
+bind the mass together. Then form into the shape
+of a turkey, with pieces of macaroni to form the
+leg bones. Brush with a little butter and bake
+an hour in a slow oven and serve with drawn
+butter sauce.</p>
+
+<p>A dinner roast made of nuts and cheese
+contains the elements of meat. Cook two
+tablespoons of chopped onion in a tablespoon of
+butter and a little water until it is tender, then
+mix with it one cupful each of grated cheese,
+chopped English walnuts and bread crumbs, salt
+and pepper to taste and the juice of half a lemon;
+moisten with water, using that in which the
+onion has been cooked; put into a shallow baking
+dish and brown in the oven.</p>
+
+<p>Hickory nut loaf is another dish which can
+take the place of meat at dinner. Mix two cups
+of rolled oats, a cupful each of celery and milk,
+two cups of bread crumbs and two eggs, season
+and shape, then bake 20 minutes. Serve with
+a gravy made like other gravy, with the addition
+of a teaspoon of rolled nuts.<span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span></p>
+
+
+<h3>Nut Scrapple</h3>
+
+<p>On a crisp winter morning a dish of nut
+scrapple is very appetizing and just as nutritious
+as that made of pork. To make it, take two
+cupfuls of cornmeal, one of hominy and a tablespoon
+of salt and cook in a double boiler, with
+just enough boiling water until it is of the consistency
+of frying. While still hot add two cupfuls
+of nut meats which had been put through the
+chopper; pour into buttered pan and use like
+other scrapple.</p>
+
+<p>Peanut omelet is a delicious way to serve
+nuts. Make a cream sauce with one tablespoon
+of butter, two tablespoons of flour
+and three-quarters of a cupful of flour and three-quarters
+of a cupful of milk poured in slowly.
+Take from the fire, season, add three-quarters of
+a cupful of ground peanuts and pour the mixture
+on the lightly beaten yolks of three eggs.
+Fold in the stiffly beaten whites, pour into a hot
+baking dish and bake for 20 minutes.<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span></p>
+
+
+<h3>Nut Roast</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 eggs (beaten with egg beater)<br />
+2 cups English Walnut meats<br />
+milk to moisten it<br />
+4 cups of bread crumbs (grated)<br />
+1 small tablespoon butter<br />
+pinch salt.</td></tr>
+</table></div>
+
+<p>1&frac12; cups of walnut meats will do. &frac14; lb. of the
+meats is 1&frac12; cups. A &frac14; lb. of the meats equals
+&frac12; lb. in the shells and the labor of shelling is
+saved.</p>
+
+<p>Melt butter and pour over mixture, salt, then
+add enough milk to moisten, so as to form
+the shape of a loaf of bread. Too little milk will
+cause the loaf to separate, likewise, too much
+will make it mushy. Chop walnuts exceedingly
+fine. Bake between 20 to 30 minutes in buttered
+bread pan or baking dish. A small slice goes
+very far as it is solid and rich. Serve with hot
+tomato sauce.</p>
+
+<p>This makes a delicious luncheon dish, served
+with peas and a nice salad.<span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span></p>
+
+
+<h3>Oatmeal Nut Loaf</h3>
+
+<p>Oatmeal nut loaf can be served cold in
+place of meat for Sunday night tea. Put two
+cups of water in a sauce pan; when boiling add a
+cupful of oatmeal, stirring until thick; then stir
+in a cupful of peanuts that have been twice
+through the grinder, two tablespoons of salt,
+half a teaspoon of butter, and pack into a tin
+bucket with a tight fitting lid and steam for
+two hours; slice down when cold. This will keep
+several days if left in the covered tin and kept
+in a cool place. A delicious sandwich filling can
+be made from chopped raisins and nuts mixed
+with a little orange or lemon juice. Cooked
+prunes may be used instead of raisins.<span class='pagenum'><a name="Page_72" id="Page_72">[72]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class="hang1">Rastus: "So you wife am one of dem Suffragettes?
+Why don't yo show her de evil ob
+sech pernicious doctrine by telling her her
+place am beside de fireside?"</div>
+
+<div class='hang1'>Sambo: "Huh! She dun shoot back sayin' dat if
+it wasn't foh her takin' in washin' dere
+wouldn't be any fireside."&mdash;Puck.</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span></p>
+<h2>VEGETABLES</h2>
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Harriet Taylor Upton">
+<tr><td align='left'><div class="figcenter" style="width: 207px;">
+<img src="images/illo074.jpg" width="207" height="300" alt="Harriet Taylor Upton" title="Harriet Taylor Upton" />
+</div></td><td align='left'><h3>Cream Potatoes</h3>
+
+<p>Bake the potatoes in a slow oven. When perfectly
+cold slice rather thin. Put into a pan, sprinkle
+on a little flour and toss the potatoes about
+with your hand until some flour adheres to each
+piece. Cover these floured potatoes with small
+bits of butter. If the butter is put in in one piece
+the potatoes get broken before the butter reaches
+them all.</p>
+
+<p>Sprinkle in a little salt and put in enough
+cream so that they are about half covered. If you
+use more cream they will cook too tender and be
+<ins title="Transcriber's Note: original reads 'mussy'">mushy</ins> before the cream is cooked down. Stand
+by them. Stir with a knife blade lifting them
+from the bottom but not turning them over.</p>
+
+<p>When they begin to glisten lift them to a hot
+serving dish and put them where they will keep
+warm but will not cook any further.</p>
+
+<p>If you have not cream add a little more butter
+but the cream is better than the butter.</p>
+
+<div class='sig'>
+<span class="smcap">Harriet Taylor Upton,</span><br />
+President, Ohio Women's Suffrage Association.<br />
+Warren, Ohio.<br />
+</div>
+</td></tr>
+</table></div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span></p>
+
+
+<h3>French Fried Potatoes</h3>
+
+<p>Wash and pare the potatoes and cut into any
+desired shape. Drain well. Fry in smoking fat
+until nicely browned, then drain on browned
+paper. Season well and serve.</p>
+
+
+<h3>Potatoes Au Gratin</h3>
+
+<p>Cut cold boiled potatoes into cubes and make
+a cream dressing. Butter the baking dish, put
+in a layer of potatoes and then a layer of the
+dressing, then sprinkle with a little parmesan
+cheese; now a layer of potatoes and then a layer
+of dressing and then cheese, put in oven and allow
+them to brown.</p>
+
+
+<h3>Potato Croquettes</h3>
+
+<p>Pare sweet or white potatoes and boil as for
+mashed potatoes. When done and mashed add
+a good lump of butter and season well; add a
+little hot milk, form into croquettes and dip into
+beaten egg, then in bread or cracker crumbs.
+Cook in deep fat. Garnish with parsley.<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span></p>
+
+
+<div class="saying"><br />Let the sky rain potatoes.&mdash;Shakespeare</div>
+
+
+<h3>Pittsburgh Potatoes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 onion<br />
+1 quart potato cubes<br />
+&frac12; can pimentos<br />
+2 cups white sauce<br />
+&frac12; lb. cheese<br />
+1 teaspoon salt</td></tr>
+</table></div>
+
+<p>Cook potatoes with chopped onion. Drain and
+add pimentos cut fine. Pour white sauce over;
+stir in cheese; bake in a moderate oven.</p>
+
+
+<h3>Sweet Potato Souffle</h3>
+
+<p>Boil some sweet potatoes and ripe chestnuts
+separately, adding a little sugar to the water in
+which the chestnuts are boiled.</p>
+
+<p><ins title="Transcriber's Note: original reads 'Wash'">Mash</ins> all well together and add some cream
+and butter and beat until light. Then place for
+a minute or two in the oven to brown.<span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span></p>
+
+
+<h3>Potatoes a la Lyonnaise</h3>
+
+<p>Cut cold boiled potatoes into tiny dice of
+uniform size. Put two great spoonfuls of butter
+into the frying pan and fry two sliced onions in
+this for three minutes. With a skimmer remove
+the onions and turn the potatoes into the hissing
+butter. Toss and turn with a fork, that the dice
+may not become brown. When hot, add a teaspoon
+of finely chopped parsley and cook a minute
+longer. Remove the potatoes from the pan
+with a perforated spoon, that the fat may drip
+from them. Serve very hot.</p>
+
+
+<h3>Stuffed Potatoes</h3>
+
+<p>Wash good sized potatoes. Bake them and cut
+off tops with a sharp knife, and with a teaspoon
+scoop out the inside of each potato. Put this in
+a bowl with two ounces of butter, the yolks of
+two eggs, salt to taste, pepper and sugar.<span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span></p>
+
+
+<h3>Potato Dumplings</h3>
+
+<p>To be served with German Pot Roast or Beef
+a la mode.</p>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 large raw potatoes grated<br />
+8 large boiled potatoes grated<br />
+2 eggs<br />
+&frac34; cup bread crumbs<br />
+1 tablespoon melted butter</td></tr>
+</table></div>
+
+<p>Mix eggs with grated raw potatoes, add bread
+crumbs and butter, lastly grated boiled potatoes
+and salt, mix flour with the hands while forming
+dumplings size of large egg, drop at once
+into boiling salted water.</p>
+
+<p>Boil twenty minutes, drain, lay on platter and
+sprinkle with fried chopped onions, bread crumbs
+browned in butter.</p>
+
+
+<h3>Potato Puffers</h3>
+
+<p>Peel and grate 8 large potatoes, one onion, mix
+at once with two or three eggs (before potatoes
+have time to discolor). Have spider very hot
+with plenty of hot fat.</p>
+
+<p>Drop into flat cakes 3 in. in diameter, fry crisp
+brown on one side then turn and fry second side.
+Serve immediately with apple sauce or stewed
+fruit of any kind.<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span></p>
+
+
+<h3>Stuffed Tomatoes</h3>
+
+<div class='center'>(Luncheon Dish.)</div>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>5 large tomatoes<br />
+1 tablespoon minced green (sweet) peppers<br />
+minced onion<br />
+3 or 4 pork sausages<br />
+2 cups bread crumbs<br />
+1 teaspoon or tablespoon of minced parsley<br />
+salt and pepper<br />
+1 tablespoon melted butter</td></tr>
+</table></div>
+
+<p>Boil the sausages ten minutes, then skin and
+chop fine. Hollow your tomatoes using about &frac12;
+cup of the solid parts, chopping fine. Mix all
+thoroughly then heap into the tomato shells. Put
+large tablespoon butter in baking pan and bake
+about 20 minutes in hot oven.</p>
+
+<p>Green peppers and sausages can be omitted if
+so preferred.</p>
+
+<p>This stuffed tomato served with bread and butter
+can be used as a first course instead of bouillon
+and also can be used as a substitute for meat.<span class='pagenum'><a name="Page_80" id="Page_80">[80]</a></span></p>
+
+<hr style="width: 65%;" />
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mary Roberts Reinhart">
+<tr><td align='left'><h3>Baked Tomatoes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>8 large smooth tomatoes<br />
+2 green peppers<br />
+1 tsp. salt<br />
+1&frac12; pints milk<br />
+1 good sized onion<br />
+1&frac12; T. sugar<br />
+flour</td></tr>
+</table></div>
+
+<p>Wash tomatoes, do not peel, slice piece from
+top of each and scoop out a little of the tomato.
+Cut peppers in two lengthwise and remove
+seeds&mdash;place in cold water.</p>
+
+<p>Now put onion and peppers through meat
+chopper, sprinkle a little sugar and a little salt
+over each tomato and place in good sized baking
+dish; now put ground onion and ground peppers
+on top of tomato.</p>
+
+<p>Put butter in skillet and when melted,
+not brown, stir in flour until a paste is
+formed, now add gradually the milk as you would
+for cream dressing, stir constantly.</p>
+
+<p>The dressing must be very thick to allow for
+the water from the tomatoes. Put <ins title="Transcriber's Note: original reads 'his'">this</ins> sauce
+around the tomatoes, not on top and place in a
+moderate oven to bake about one hour slow.
+Serve if possible in the same dish in which it was
+baked as it is very attractive.</p>
+
+<div class='sig'>
+<span class="smcap">Mary Roberts Rinehart.</span>
+</div></td><td align='left'><div class="figcenter" style="width: 261px;">
+<img src="images/illo080.jpg" width="261" height="400" alt="Mary Roberts Reinhart" title="Mary Roberts Reinhart" />
+</div></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span></p>
+
+
+<h3>Green String Beans</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac14; Peck</td></tr>
+</table></div>
+
+<p>Fry in ham or bacon, 1 onion; add 1 cup tomatoes,
+1 sprig thyme, 1 clove garlic&mdash;parsley. Add
+beans and 1 cup water. Cook 1&frac12; hours.</p>
+
+
+<h3>Fresh Beans
+(Green or Yellow.)</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac14; peck beans<br />
+1 good size onion<br />
+&frac12; clove of garlic<br />
+2 small tomatoes<br />
+1 pinch of thyme<br />
+&frac12; tablespoon butter<br />
+&frac12; tablespoon bacon fat<br />
+Salt to taste</td></tr>
+</table></div>
+
+<p>Cut beans lengthwise very thin. Put butter and
+bacon fat in saucepan. Cut up onion and let it
+fry to a light brown. Then wash beans and put
+them in the fat. Add garlic and tomatoes, (cut
+up) and thyme&mdash;a little salt and a little water.
+Cook.<span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span></p>
+
+
+<h3>Barbouillade</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>A dish from "fair Provence"</td></tr>
+</table></div>
+
+<p>1 large or two small egg-plants; two cucumbers;
+four onions; six tomatoes; 1 green pepper.</p>
+
+<p>Peel and cut separately all vegetables; fry sliced
+onions in a teaspoon of lard; add tomatoes,
+crushing them and stirring until quite soft; add
+half a teaspoon of salt, then the cucumber, egg-plant,
+and green pepper, stirring over a hot fire
+for ten minutes; place over a slow fire and stew
+for three hours.</p>
+
+<p>If the vegetables are fresh and tender, nothing
+else is needed, but if they are somewhat dry, add
+a cupful of stock.</p>
+
+<p>Cold barbouillade is excellent to spread on
+bread for sandwiches.</p>
+
+<p>Barbouillade is usually served hot with rice
+boiled a la Creole.<span class='pagenum'><a name="Page_83" id="Page_83">[83]</a></span></p>
+
+
+<h3>Boiled Rice</h3>
+
+<p>Wash very thoroughly one cupful of rice; boil
+for twenty minutes in three quarts of boiling
+water; drain and shake well, pour cold water
+over the rice to separate the grains, and set in
+the oven a few minutes to keep hot.</p>
+
+
+<h3>Spinach</h3>
+
+<p>Wash thoroughly, then throw into cold water
+and bring to boiling point; then add &frac14; teaspoon
+of soda and boil 5 minutes. Turn into colander,
+let cold water run over it, drain well, squeezing
+out water with spoon, then chop very fine; add
+creamed butter, salt and pepper.</p>
+
+<p>Heat again thoroughly, then serve with hard
+boiled eggs sliced on top.<span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span></p>
+
+
+<h3>Spaghetti</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; box Spaghetti<br />
+1 can tomatoes<br />
+&frac12; large onion<br />
+1 teaspoon salt<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper<br />
+3 tablespoons sugar<br />
+1 tablespoon flour<br />
+1 pint water<br />
+1 tablespoon butter<br />
+1&frac12; lbs. boiling meat<br />
+Sap Sago or Parmesan cheese.</td></tr>
+</table></div>
+
+<p>Boil spaghetti twenty-five minutes in salt
+water, drain, and run cold water over it to separate.</p>
+
+<p>While the spaghetti is boiling make sauce as
+follows: put the butter in the skillet and when
+hot put in the onion and let brown. Then add
+the tomatoes, meat, water, salt, pepper, sugar
+and cook thoroughly for one and one-half hours.
+Then add flour mixed with a little water; thicken
+to the consistency of cream; strain.</p>
+
+<p>Take baking dish and place a layer of spaghetti,
+then a layer of sauce, then sprinkle this with
+the cheese, continue until the pan is filled, allowing
+cheese to be on the top.</p>
+
+<p>Bake one-half hour in a moderate oven.<span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span></p>
+
+
+<h3>Baked Beans</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart beans<br />
+1 scant teaspoon baking soda<br />
+3 tablespoons molasses<br />
+&frac14; pound salt pork<br />
+&frac14; pound bacon<br />
+3 tablespoons vinegar<br />
+&frac12; teaspoon mustard<br />
+salt and pepper to taste<br />
+3 tablespoons catsup</td></tr>
+</table></div>
+
+<p>Soak beans over night in luke warm water
+with soda. In morning pour off water and wash
+in cold water. Now place salt pork in bottom of
+bean crock and put layers of beans on top,
+sprinkle with pepper and salt, when filled nearly
+to top put on slices of bacon.</p>
+
+<p>Now blend mustard with vinegar, now add
+molasses and catsup and pour over the beans
+and fill up and over the top with luke warm
+water. Bake in a slow oven for at least six
+hours, longer if necessary.<span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Enoch Rauh.">
+<tr><td align='left'><div class="figcenter" style="width: 274px;">
+<img src="images/illo086.jpg" width="274" height="400" alt="Mrs. Enoch Rauh" title="Mrs. Enoch Rauh" />
+</div></td><td align='left'><h3>Creamed Mushrooms</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 lb. mushrooms<br />
+flour to thicken<br />
+&frac14; lb. butter<br />
+&frac12; pt. sweet cream</td></tr>
+</table></div>
+
+<p>To one pound of cleaned and well strained
+mushrooms, add &frac14; lb. of fresh butter. Allow
+mushrooms to cook in butter about five minutes.
+Sprinkle enough flour to thicken.</p>
+
+<p>When well mixed, pour in gently a little more
+than &frac12; pint of sweet cream. Allow it to boil,
+add salt and pepper to taste.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Enoch Rauh.</span>
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span></p>
+
+
+<h3>Macaroni a la Italienne</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 lbs. ground meat<br />
+2 onions<br />
+1 large tablespoon butter<br />
+1&frac12; tablespoons sugar<br />
+salt and pepper to taste<br />
+1 large can tomatoes<br />
+2 lbs. macaroni<br />
+Parmesan cheese<br />
+2, 3 or 4 cups water</td></tr>
+</table></div>
+
+<p>Put butter in a pan and allow it to melt, add
+onions and cook until light brown, not dark.
+Now add meat and cook slowly, now add sugar,
+and seasoning and tomatoes, and as it cooks down
+add 1 cup of water. Allow it to cook three hours
+or longer, adding more water as it needs it. It
+will turn dark, almost a mahogany, as it nears
+the finishing point. When almost done put macaroni
+on in plenty of boiling salt water and cook
+almost twenty minutes. Do not allow it to cook
+entirely. When done drain off water. Now take
+baking dish, and put a layer of macaroni on bottom,
+now a layer of parmesan cheese, now a layer
+of the tomato and meat sauce, now a layer of
+cheese and repeat with macaroni, cheese, sauce,
+etc., until the top is reached. Put on a generous
+layer of sauce and cheese and allow it to bake
+about a half hour in a medium oven, being careful
+that it is not too hot.</p>
+
+<p>Regarding how much water to add must be
+determined by cook. Some times it boils more
+rapidly. The sauce must not be too thin.<span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span></p>
+
+<p>To serve with Macaroni Italienne the following
+is very fine.</p>
+
+<p>Have the butcher cut a 2 pound round steak
+as thin as possible and prepare the following
+way:</p>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 generous cup grated bread crumbs<br />
+2 anchovies, cut fine<br />
+&frac12; tablespoon parsley, cut fine<br />
+3 eggs boiled hard<br />
+&frac12; tablespoon parmesan cheese<br />
+seasoning to taste</td></tr>
+</table></div>
+
+<p>Grate the bread, cut anchovies and parsley fine.
+Mix all with seasoning and cheese and spread on
+steak. Now place the eggs which have been boiled
+hard, peel, and allow to remain whole on top
+of bread crumbs, etc. Place at equal distance
+from each other, and roll up and bind with skewers
+or cord. Put this into the pot with the tomato
+and meat sauce and allow it to cook until
+the sauce is done, at which time the meat roll
+will also be ready to serve. Place the roll on a
+dish and cut in slices.</p>
+
+<p>This, with a light salad, is sufficient for a
+dinner.<span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span></p>
+
+
+<h3>Rice With Cheese</h3>
+
+<p>Cook a cup of rice in rapidly boiling, salted
+water until almost ready for the table. Drain,
+mix with a pint of white sauce, pour into a baking
+dish, cover with slices of cheese, and bake in
+a moderate oven twenty minutes.</p>
+
+<p>The white sauce may also be flavored with
+cheese.</p>
+
+
+<h3>Rice With Nuts</h3>
+
+<p>Prepare rice as above, and mingle with white
+sauce; add half a cup of chopped nuts&mdash;pecans
+or hickory nuts preferred; sprinkle a few chopped
+nuts over surface, and brown in quick oven.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Samuel Semple,</span><br />
+President, State Federation of Pennsylvania Women.<br /></div>
+<p><span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span></p>
+
+
+<h3>Carrot Croquettes</h3>
+
+<p>Boil four large carrots until tender; drain and
+rub through a sieve, add one cupful of thick
+white sauce, mix well and season to taste. When
+cold, shape into croquettes, and fry same as other
+croquettes.</p>
+
+
+<h3>Potato Balls</h3>
+
+<p>Two soup plates of grated potatoes which have
+been boiled in the skins the day before. Add four
+tablespoons flour or bread crumbs, a little nutmeg
+and salt, one-half cup of melted butter and
+the yolks of four eggs and one cupful croutons
+(fried bread&mdash;in butter&mdash;cut into small cubes).</p>
+
+<p>Mix together, then add the beaten whites of the
+eggs. Mix well and form into balls, then boil in
+boiling salt water about fifteen or twenty minutes.
+Serve with bacon cut into small squares
+on top.</p>
+
+<p>To be eaten with stewed dried fruits cooked
+together&mdash;prunes, apricots, apples.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Raymond Robins.</span><br /></div>
+<p><span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span></p>
+
+
+<h3>Vegetable Medley, Baked</h3>
+
+<p>To take the place of the roast on a meatless
+menu, try the following:</p>
+
+<p>Soak and boil one-half pint of dried beans
+to make a pint of pulp, putting it through a
+colander to remove the skins. Take small can of
+tomato soup and to this allow a pint of nuts
+ground, two raw eggs, half a cup of flour browned,
+one small onion minced and a tablespoon of
+parsley, also minced. Season to taste with sage,
+sweet marjoram, celery salt, pepper and paprika
+and mix the whole well, stirring in half a cup of
+sweet milk. Put into a well-greased baking tin
+and brown for 20 minutes in a quick oven.
+Serve hot on a flat dish as you would a roast
+with brown gravy or tomato sauce.<span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Irvin S. Cobb">
+<tr><td align='left'><p>Women cannot make a worse mess of voting
+than men have. They will make mistakes at
+first. That is to be expected. It will not be
+their fault, but the fault of the men who have
+withheld from them what they should have had
+before this. But eventually they will get their
+bearings, and will use the ballot to better effect
+than men have used it.</p>
+
+<p>Whatever the outcome, it will be better to
+have intelligent women voting than the illiterates
+and incompetents who have now the right
+to the vote because they are men. We need to
+tighten up at one end of the voting question and
+broaden out at the other. We should take from
+the ignorant, worthless and unfit men who possess
+it, that right of suffrage which they do not
+know how to use. We should give to the thousands
+of intelligent women of the country the
+right of suffrage which should be theirs.</p>
+
+<div class='sig'>
+<span class="smcap">Irvin S. Cobb.</span>
+</div></td><td align='left'><div class="figcenter" style="width: 213px;">
+<img src="images/illo094.jpg" width="213" height="300" alt="Irvin S. Cobb" title="Irvin S. Cobb" />
+</div></td></tr>
+</table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span></p>
+
+
+<div class="blockquot"><p>The waste of good materials, the vexation that
+frequently attends such mismanagement and
+the curses not unfrequently bestowed on cooks
+with the usual reflection, that whereas God
+sends good meat, the devil sends cooks.  E. Smith.</p></div>
+
+
+
+<hr style="width: 65%;" />
+<h2>SAVORIES</h2>
+
+
+<p>Hot savory and cold salad are always to be recommended&mdash;some
+suggestions that are worth remembering.</p>
+
+<p>A hot savory and a cold salad make a good
+combination for the summer luncheon, and the
+savory is a useful dish for the <ins title="Transcriber's Note: original reads 'dispositon'">disposition</ins> of
+left-over scraps of meat, fish, etc.</p>
+
+<p>The foundation of a savory is usually a triangle
+<ins title="Transcriber's Note: original reads 'on'">or</ins> a finger <ins title="Transcriber's Note: original reads 'of'">or</ins> buttered brown bread toast,
+or fried bread, pastry or biscuit. The filling may
+be varied indefinitely, and its arrangement depends
+upon available materials.</p>
+
+<p>Here are a few suggestions for the use of materials
+common to all households.<span class='pagenum'><a name="Page_96" id="Page_96">[96]</a></span></p>
+
+
+<div class="saying"><br />He that eats well and drinks well, should do his
+duty well.</div>
+
+
+<h3>Tomato Toast</h3>
+
+<p>Half an ounce of butter, two ounces of grated
+cheese, one tablespoon of tomato; paprika. Melt
+the butter and add the tomato (either canned
+or fresh stewed), then the grated cheese; sprinkle
+with paprika and heat on the stove. Cut
+bread into rounds or small squares, fry and
+pour over each slice the hot tomato mixture.</p>
+
+
+<h3>Ham Toast</h3>
+
+<p>Mince a little left-over boiled ham very finely.
+Warm it in a pan with a piece of butter. Add a
+little pepper and paprika. When very hot pile
+on hot buttered toast. Any left-over scraps of
+fish or meat may be used up in a similar way,
+and make an excellent savory to serve with a
+green salad.<span class='pagenum'><a name="Page_97" id="Page_97">[97]</a></span></p>
+
+
+<h3>Cheese Savories</h3>
+
+<p>Butter slices of bread and sprinkle over them
+a mixture of grated cheese and paprika. Set
+them in a pan and place the pan in the oven,
+leaving it there until the bread is colored, and
+the cheese set. Serve very hot.</p>
+
+
+<h3>Sardine Savories</h3>
+
+<p>Sardines, one hard boiled egg, brown bread,
+parsley. Cut the brown bread into strips and
+butter them. Remove the skin and the bones
+from the sardines and lay one fish on each finger
+of the bread. Chop the white of the egg into
+fine pieces and rub the yolk through a strainer.
+Chop the parsley very fine and decorate each sardine
+with layers of the white, the yolk and the
+chopped parsley. Season with pepper and salt.<span class='pagenum'><a name="Page_98" id="Page_98">[98]</a></span></p>
+
+
+<h3>Oyster Savories</h3>
+
+<p>These make a more substantial dish, and are
+delicious when served with a celery salad: Six
+oysters, six slices of bacon, fried bread, seasoning.
+Cut very thin strips of bacon that can be
+purchased already shaved is best for the purpose.
+Season the oysters with pepper and salt,
+and wrap each in a slice of the bacon, pinning it
+together with a wooden splint (a toothpick).
+Place each oyster on a round of toast or of fried
+bread, and cook in the oven for about five minutes.
+Serve very hot, and sprinkle with pepper.</p>
+
+
+<h3>Savory Rice and Tomato</h3>
+
+<p>Fry until crisp a quarter pound of salt pork.
+Put into the pan with it a medium sized onion,
+minced fine and brown. All this to three cupfuls
+of boiled rice; mix in two green peppers
+seeded and chopped, and a cupful of tomato
+sauce. Season all to taste with salt and pepper,
+turn into a buttered baking dish, sprinkle with
+fine breadcrumbs and small pieces of butter.
+Brown.<span class='pagenum'><a name="Page_99" id="Page_99">[99]</a></span></p>
+
+
+<h3>Stuffed Celery</h3>
+
+<p>A most delicious relish is made with Roquefort
+cheese, the size of a walnut, rubbed in
+with equal quantity of butter, moistened with
+sherry (lemon juice will serve if sherry be not
+available), and seasoned with salt, pepper, celery
+salt, and paprika; then squeezed into the
+troughs of a dozen slender, succulent sticks of
+celery. This is a very appropriate prelude to a
+dinner of roast duck.</p>
+
+<div class='sig'>
+<span class="smcap">Jack London.</span>
+</div>
+<p><span class='pagenum'><a name="Page_100" id="Page_100">[100]</a></span></p>
+
+
+<div class="saying"><br />Here is bread which strengthens man's heart,
+and, therefore, is called the staff of life.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Mathew Henry</div>
+
+
+
+<hr style="width: 65%;" />
+<h2>BREAD, ROLLS, ETC.</h2>
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Medill McCormick">
+<tr><td align='left'><div class="figcenter" style="width: 254px;">
+<img src="images/illo100.jpg" width="254" height="400" alt="Mrs. Medill McCormick" title="Mrs. Medill McCormick" />
+</div></td><td align='left'><h3>Fine Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 small potatoes<br />
+1 tablespoon lard<br />
+2 handfuls salt<br />
+1 handful sugar</td></tr>
+</table></div>
+
+<p>Soak the magic yeast cake in a little luke
+warm water. Add a little flour to this,
+and let it stand an hour. Boil the potatoes
+in 2 quarts water: when soft put through sieve
+and then set aside to cool in the potato water.
+Add to this the lard, salt and sugar.</p>
+
+<p>About 4 in the afternoon put the liquid in
+large bread riser. Add about 3 quarts of flour,
+beat thoroughly for at least 10 minutes; now add
+dissolved yeast to it; let sponge rise until going
+to bed and then stiffen. Knead until dough does
+not stick to the hands about 20 to 25 minutes.
+It will double in size. In morning put in bread
+pans and let rise one hour or more. Bake in
+moderately hot oven one hour.</p>
+
+<p>Many persons prefer stiffening the bread in
+the morning. In this case set the sponge later in
+the evening and allow it to rise all night, stiffening
+with the flour in the morning instead of the
+evening. Of course this allows the baking to be
+rather late in the day.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Medill McCormick.</span>
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_101" id="Page_101">[101]</a></span></p>
+
+
+<h3>Excellent Nut Bread</h3>
+
+<p>Two cupfuls of white flour (sifted), two cupfuls
+of graham or entire wheat flour (sifted if
+one chooses), one-half cup of New Orleans
+molasses, little salt, two cupfuls of milk or
+water, one cupful of walnut meats (cut up fine),
+one teaspoonful of soda dissolved in milk, about
+two tablespoons melted butter. Let raise 20 minutes.
+Bake about one hour in moderate oven.<span class='pagenum'><a name="Page_102" id="Page_102">[102]</a></span></p>
+
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="">
+<tr><td align='left'><h3>Virginia Batter Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 cups milk<br />
+Salt to taste<br />
+1 tablespoon butter<br />
+&frac12; cup of cream<br />
+&frac12; cup white corn meal<br />
+2 to 5 well beaten eggs</td></tr>
+</table></div>
+
+<p>Put in double boiler 2 cups of milk and &frac12; cup
+of cream. When this reaches boiling point salt
+to taste. While stirring constantly sift in &frac12; cup
+of white corn meal (this is best). Boil 5 minutes
+still stirring, then add 1 tablespoon of butter and
+from 2 to 5 well beaten eggs (beaten separately)
+1 for each person is a good rule.</p>
+
+<p>Pour into a greased baking dish and bake in
+a quick oven until brown like a custard. It must
+be eaten hot with butter and is a good breakfast
+dish.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. K. W. Barrett.</span>
+</div>
+</td><td align='left'><div class="figcenter" style="width: 289px;">
+<img src="images/illo102.jpg" width="289" height="400" alt="Mrs. K. W. Barrett" title="Mrs. K. W. Barrett" />
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+<h3>Bran Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 cups sterilized bran<br />
+2 cups buttermilk<br />
+raisins if desired<br />
+2 cups white flour<br />
+&frac12; teaspoon soda</td></tr>
+</table></div>
+
+<p>Bake until thoroughly done.</p>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_103" id="Page_103">[103]</a></span></p>
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Dr. Harvey W. Wiley">
+<tr><td align='left'><div class="figcenter" style="width: 262px;">
+<img src="images/illo104.jpg" width="262" height="400" alt="Dr. Harvey W. Wiley" title="Dr. Harvey W. Wiley" />
+</div>
+</td><td align='left'>Editress Suffrage Cook Book:<br />
+
+<p>I take pleasure in sending you a portrait
+and also my favorite recipe for food, which I
+hope will be of some use to you and help the
+cause along.</p>
+
+<p>Mush should be made only of the whole
+meal flour of the grain and well cleaned before
+grinding. Whole wheat flour, <ins title="Transcriber's Note: original reads 'while'">whole</ins> Indian Corn
+Meal, whole wheat and whole barley meal are
+examples of the raw materials.</p>
+
+<p>Take one pint (pound) of meal, &frac12; teaspoon
+of salt, four pints (pounds) of water. Add
+the salt to the water and after boiling stir in
+slowly, so as to avoid making lumps, the meal
+until all is used. Break up any lumps that may
+form with the ladle until the mass is homogeneous.</p>
+
+<p>Cover the vessel and boil slowly over a low
+fire so as not to burn the contents, for an
+hour. Or better after bringing to a boil in a
+closed vessel place in a fireless cooker over night.</p>
+
+<p>This is the best breakfast food that can be
+had and the quantity above mentioned is sufficient
+for from four to six persons. The cost of the
+raw material based on the farmer's price is not
+over 1&frac12; cents.<span class='pagenum'><a name="Page_104" id="Page_104">[104]</a></span></p>
+
+<p>Variation: Mush may also be made with
+cold water by careful and continuous stirring.
+There is some advantage of stirring the meal in
+cold water as there is no danger of lumping but
+without very vigorous stirring especially at the
+bottom, the meal may scorch during the heating
+of the water.</p>
+
+<p>The food above described is useful especially
+for growing children as the whole meal or
+flour produce the elements which nourish all the
+tissues of the body.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;">Respectfully,</span><br />
+<span class="smcap">Dr. Harvey W. Wiley.</span><br />
+</div></td></tr>
+</table></div>
+
+<p>Dr. Wiley urges house wives to grind their own
+wheat flour and corn meal, using the coffee grinder
+for the work. The degree of fineness of flour
+is regulated by frequent grindings.</p>
+
+<p>The improvement in flavor and freshness of
+cakes, breads and mush made from home ground
+wheat and corn will absolutely prove a revelation.</p>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_105" id="Page_105">[105]</a></span></p>
+
+
+<h3>Polenta&mdash;Corn Meal</h3>
+
+<p>Take an iron kettle, put in two quarts water
+with one tablespoon salt. Heat and before boiling,
+slowly pour in your corn meal, stirring continuously
+until you have it very stiff. Put on
+lid and let boil for an hour or more. Turn out
+in a pan and keep warm. Later this is turned
+out on a platter for the table.</p>
+
+<p>Cut it in pieces of about an inch wide for each
+plate and on this the following sauce is added
+with a teaspoon Parmesan cheese added to each
+piece.</p>
+
+<p>Brown a good sized onion in two tablespoons
+butter, add &frac12; clove of garlic, about 5
+pieces of dried mushroom, being well soaked in
+water (use the water also) dissolve a little extract
+of beef, pouring that into this with a little
+more water, salt and some paprika&mdash;a pinch of
+sugar and<small><sup>1</sup>/<sub>3</sub></small> teaspoon vinegar.</p>
+
+<p>A little flour to make a nice gravy. This makes
+it very palatable.</p>
+
+<p>It takes about ten minutes to cook.</p>
+
+<p>Serve in gravy bowl&mdash;a spoonful on each piece
+of Polenta. Added to that the grated cheese, is all
+that is needed for a whole meal. Apple sauce
+should be served with this dish.<span class='pagenum'><a name="Page_106" id="Page_106">[106]</a></span></p>
+
+<div class='saying'>
+Man doth not live by bread alone.<br />
+<div class='sig'>
+<span style="margin-right: 6em;">&mdash;Owen Meredith</span><br />
+</div></div>
+
+
+<h3>Corn Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 pint corn meal<br />
+1 pint flour<br />
+1 teaspoon soda<br />
+2 teaspoons cream of tartar<br />
+1 teaspoon salt<br />
+1 tablespoon sugar<br />
+&frac14; cup melted butter<br />
+1 pint milk<br />
+1 egg</td></tr>
+</table></div>
+
+<p>Mix the dry ingredients together. Bake in rather
+quick oven.</p>
+
+
+<h3>Nut Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 beaten egg<br />
+1&frac12; cups sweet milk<br />
+1 cup light brown sugar<br />
+1 cup nuts (Chop before measuring)<br />
+4 cups flour<br />
+4 teaspoons baking powder</td></tr>
+</table></div>
+
+<p>Let rise 30 minutes. Bake one hour.<span class='pagenum'><a name="Page_107" id="Page_107">[107]</a></span></p>
+
+
+<h3>Hymen Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 lb. genuine old love<br />
+<small><sup>7</sup>/<sub>8</sub></small> lb. common sense<br />
+&frac34; lb. generosity<br />
+&frac12; lb. toleration<br />
+&frac12; lb. charity<br />
+1 pinch humor</td></tr>
+</table></div>
+<div class='blockquot2'>
+<p>(always to be taken with a grain of salt.)</p>
+
+<p>Good for 365 days in the year.</p></div>
+
+
+<h3>Corn Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup flour<br />
+2 cups corn meal (yellow)<br />
+&frac12; cup sugar<br />
+3 teaspoons baking powder<br />
+&frac14; teaspoon salt<br />
+2 eggs<br />
+2 cups milk<br />
+1 tablespoon butter</td></tr>
+</table></div>
+
+<p>Sift all dry ingredients&mdash;sugar, flour, meal,
+salt and baking powder.</p>
+
+<p>Beat yolks and add milk, stir into dry materials.
+Now beat whites stiff and add. Lastly
+stir in melted butter. Bake in greased pans
+about twenty to thirty minutes.<span class='pagenum'><a name="Page_108" id="Page_108">[108]</a></span></p>
+
+
+<h3>Brown Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup sweet milk<br />
+&frac12; cup brown sugar<br />
+1 teaspoon salt<br />
+Graham flour to make a stiff batter<br />
+1 cup sour milk<br />
+&frac12; cup molasses<br />
+1 small teaspoon baking soda</td></tr>
+</table></div>
+
+<p>Bake 1 hour and a quarter in a moderate oven.
+Stir in soda, dissolved, last thing, beating well.
+This makes 2 small loaves.</p>
+
+
+<h3>Egg Bread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart meal<br />
+1 teaspoon salt<br />
+3 eggs<br />
+1 cup milk<br />
+1 tablespoon lard and butter</td></tr>
+</table></div>
+
+<p>Pour a little boiling water over 1 quart of
+meal to scald it. Add a little salt and stir in
+yolks of 3 eggs, 1 cup milk, 1 tablespoon of lard
+and butter melted. Add the whites last, well
+beaten.</p>
+
+<p>Bake in a moderate oven till well done&mdash;almost
+an hour.<span class='pagenum'><a name="Page_109" id="Page_109">[109]</a></span></p>
+
+
+<h3>Quick Waffles</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 eggs<br />
+1 quart of milk<br />
+1 quart of flour<br />
+a little salt<br />
+1 tablespoon molten butter<br />
+1 teaspoon sugar</td></tr>
+</table></div>
+
+<p>Beat the eggs very light; then gradually mix in
+the milk, flour and salt; add melted butter.</p>
+
+<p>Pour into the waffle iron and bake at once.</p>
+
+<p>Grease irons well and do not put in too much
+batter.</p>
+
+
+<h3>Dumplings That Never Fall</h3>
+
+<p>Two cupfuls of flour, two heaping teaspoons
+of baking powder, one-half teaspoon of salt and
+one cupful of sweet milk. Stir and drop in small
+spoonfuls into plenty of water, in which meat is
+boiling. Boil with cover off for fifteen minutes,
+then put cover on and boil ten minutes longer.
+These are very fine with either beef or chicken.<span class='pagenum'><a name="Page_110" id="Page_110">[110]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Governor W. P. Hunt">
+<tr><td align='center'>STATE OF ARIZONA<br />
+EXECUTIVE MANSION<br />
+
+<p>Since equal suffrage became effective in Arizona
+in December, 1912, the many critics of
+the innovation have been quite effectually silenced
+by the advantageous manner in which enfranchisement
+of women has operated. Not only have
+the women of this state evinced an intelligent
+and active interest in governmental issues, but
+in several instances important offices have been
+conferred upon that element of the electorate
+which recently acquired the elective franchise.
+Kindly assure your co-workers in Pennsylvania
+of my best wishes for their success.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;"><span class="smcap">W. P. Hunt.</span></span><br />
+Governor.<br />
+</div></td><td align='left'><div class="figcenter" style="width: 307px;">
+<img src="images/illo110.jpg" width="307" height="400" alt="Governor W. P. Hunt" title="Governor W. P. Hunt" />
+</div>
+</td></tr>
+</table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_111" id="Page_111">[111]</a></span></p>
+
+
+<h3>French Rolls</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 eggs<br />
+3 ounces butter<br />
+1 quart of flour<br />
+1 pint sweet milk<br />
+1 cake yeast<br />
+a little salt</td></tr>
+</table></div>
+
+<p>Beat the eggs very light; melt the butter in the
+milk; add a little flour and a little milk until all
+is mixed; then add yeast before all the milk and
+flour are added.</p>
+
+<p>Make into rolls and bake in a pan.</p>
+
+<p>This should be made up at night and set to
+rise, and baked the next morning.</p>
+
+
+<h3>Drop Muffins</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 eggs<br />
+1 quart of milk<br />
+1 tablespoon butter<br />
+&frac34; cake yeast<br />
+flour to make a batter stiff enough for a spoon to stand upright.</td></tr>
+</table></div>
+
+<p>Make up at night and in morning drop from
+spoon into pan. Bake in a quick oven.<span class='pagenum'><a name="Page_112" id="Page_112">[112]</a></span></p>
+
+
+<div class="blockquot3"><br />We'll bring your friends and ours to this
+large dinner. It works the better eaten before
+witnesses.<br />
+
+<div class='sig'>
+&mdash;Cartwright.
+</div></div>
+
+
+<h3>Soft Gingerbread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup butter<br />
+2 eggs<br />
+1 cup hot water<br />
+1 teaspoon cloves<br />
+1 teaspoon soda<br />
+&frac12; cup sugar<br />
+1 teacup molasses<br />
+1 teaspoon cinnamon<br />
+1 teaspoon ginger<br />
+2&frac12; cups flour</td></tr>
+</table></div>
+
+<p>Dissolve soda in couple teaspoonfuls hot water.</p>
+
+
+<h3>Gingerbread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup sugar<br />
+1 cup molasses<br />
+2&frac12; cups flour<br />
+&frac34; cups lard and butter<br />
+2 eggs<br />
+1 dessert spoon soda dissolved in cup cold water<br />
+1 teaspoon ginger<br />
+1 teaspoon cloves<br />
+1 teaspoon cinnamon</td></tr>
+</table></div>
+
+<p>Bake in slow oven and leave in pan until cold.<span class='pagenum'><a name="Page_113" id="Page_113">[113]</a></span></p>
+
+
+<h3>Cream Gingerbread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 eggs, beaten, add<br />
+&frac34; cup sugar<br />
+&frac34; cup sour milk<br />
+1 tablespoon ginger<br />
+&frac34; cup molasses<br />
+1 teaspoon cinnamon<br />
+1&frac12; level teaspoon soda well sifted<br />
+2 level cups flour</td></tr>
+</table></div>
+
+<p>Bake in gem pans. Greatly improved by adding
+nuts and raisins.</p>
+
+
+<h3>Cream Gingerbread Cakes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 eggs<br />
+&frac12; cup molasses<br />
+grated rind of &frac12; lemon<br />
+1 teaspoon cinnamon<br />
+2 cups flour<br />
+&frac12; cup sugar<br />
+&frac34; cup thick sour milk<br />
+1 saltspoon salt<br />
+1 tablespoon ginger<br />
+1&frac12; teaspoons soda (level)</td></tr>
+</table></div>
+
+<p>Beat 2 eggs until light, add &frac12; cup of sugar, &frac12;
+cup molasses, &frac34; cup thick sour cream, the grated
+rind of &frac12; lemon, 1 saltspoon of salt, 1 teaspoon
+cinnamon, 1 tablespoon ginger, and finally, add
+2 cups of well sifted flour mixed with 1&frac12; teaspoons
+soda (level).</p>
+
+<p>Bake in gem pans. If desired add nuts and raisins
+which improves them very much.<span class='pagenum'><a name="Page_114" id="Page_114">[114]</a></span></p>
+
+
+<h3>Parliament Gingerbread</h3>
+
+<div class='center'>(With apologies to the English Suffragists)</div>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; lb. flour<br />
+&frac12; lb. treacle<br />
+1 oz. butter<br />
+&frac12; small spoon soda<br />
+1 dessert spoon ginger<br />
+1 dessert spoon mixed spices<br />
+&frac12; cup sugar</td></tr>
+</table></div>
+
+<p>A bit of hot water in which soda is dissolved.</p>
+
+<p>Put flour in a basin, and rub in butter, and dry
+ingredients; then, soda and water; pour in treacle,
+and knead to smooth paste. Roll quite thin
+and cut in oblongs. Bake about &frac14; hour.</p>
+
+
+<h3>Soft Gingerbread</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup sour milk<br />
+&frac12; cup butter<br />
+2 eggs<br />
+2 pints flour<br />
+1 cup molasses<br />
+&frac12; cup sugar<br />
+1&frac12; teaspoons soda<br />
+2 teaspoons ginger<br /></td></tr>
+</table></div>
+<p><span class='pagenum'><a name="Page_115" id="Page_115">[115]</a></span></p>
+
+
+<h3>Dr. Van Valja's Griddle Cakes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup boiled rice<br />
+1 level tablespoon flour<br />
+yolks of three eggs<br />
+pinch salt</td></tr>
+</table></div>
+
+<p>Beat the eggs to a froth, put in the rice and
+flour, bake on rather hot griddle greased with
+butter&mdash;eat with sugar and cinnamon.</p>
+
+<p>Very good for a dyspeptic.</p>
+
+
+<h3>Sally Lunn</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac14; cup sugar<br />
+1 egg<br />
+2 cups flour<br />
+2 tablespoons melted butter<br />
+1 cup milk<br />
+3 teaspoons baking powder</td></tr>
+</table></div>
+
+<p>A good breakfast toast is made by dipping the
+slices of bread in a pint of milk to which a beaten
+egg and a pinch of salt are added, and frying.<span class='pagenum'><a name="Page_116" id="Page_116">[116]</a></span></p>
+
+
+<h3>When Heat Turns Milk Sour</h3>
+
+<p>Here is a sour cream filling for cake: Mix
+equal quantities of thick, sour cream, chopped
+nuts and raisins. Add a little sugar and lemon
+juice, enough to give the proper taste, and spread
+between layers of cake.</p>
+
+<hr style='width: 45%;' />
+
+<p>Many kinds of cookies can be made with sour
+milk. Here is the recipe for a good sort: Cream
+half a cup of butter with a cup of sugar and add
+a cup of sour milk in which three-quarters of a
+teaspoon of soda has been dissolved, and two
+cups or a little more of flour, sifted with half
+a teaspoon of cloves, half a teaspoon of cinnamon
+and a teaspoon of salt. Chill the dough before
+cutting the cookies. It must be rolled thin.</p>
+
+<hr style='width: 45%;' />
+
+<p>Corn bread can be made with sour milk in this
+way: Sift a cup of cornmeal with half a cup of
+flour, half a teaspoon of salt, a tablespoon of
+shortening (clear chicken fat that has been fried
+out is a good kind), and then add a cupful of<span class='pagenum'><a name="Page_117" id="Page_117">[117]</a></span>
+sour milk and a beaten egg. Lastly, add half a
+teaspoon of soda. It is well to add the soda last,
+where a light mixture is desired, as it begins to
+give off carbon dioxide, the gas that makes the
+dough rise, as soon as it is moist and comes in
+contact with the acid of the sour milk.</p>
+
+<hr style='width: 45%;' />
+
+<p>Graham bread made with sour milk in this
+way is delicious: Sift together a cup and a half
+of graham flour and one of white. Add a cup of
+broken nut meats and a teaspoon of salt. Then
+stir in half a cup of milk and a cup and a half
+of sour milk, and, lastly, add a teaspoon of soda.
+The soda may be sifted into a little of the white
+flour and added last, if adding it with the flour
+is easier.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_118" id="Page_118">[118]</a></span></p>
+<h2>CAKES, COOKIES, TARTS, ETC.</h2>
+
+
+<h3>Mocha Tart</h3>
+
+<p>Beat the yolks of four eggs with 1 cup sugar
+to a cream, to which add 1 tablespoon of mocha
+extract (Cross and Blackwell's). Beat whites
+stiff and fold them in with &frac34; cup of flour and 1
+teaspoon baking powder. Bake in 2 layers in
+oven.</p>
+
+
+<h3>Filling for Mocha Tart</h3>
+
+<p>&frac34; pint cream well whipped, to which add 1&frac12;
+tablespoons mocha extract. Sugar to taste. Ice
+top with boiled icing flavored with one tablespoon
+of mocha extract.</p>
+
+
+<h3>Icing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 coffee cup sugar<br />
+2 Eggs<br />
+2 tablespoons butter<br />
+2 lemons (juice)</td></tr>
+</table></div>
+
+<p>Beat all together and boil until it jellies. For
+orange cake use oranges instead of lemons.<span class='pagenum'><a name="Page_119" id="Page_119">[119]</a></span></p>
+
+
+<h3>Filling</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 Lemon<br />
+1 cup Water<br />
+&frac12; cup Sugar<br />
+1 tablespoon Corn Starch<br />
+1 Egg<br />
+Grated lemon rind<br />
+1 teaspoonful butter</td></tr>
+</table></div>
+
+
+<h3>Icing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 cups brown sugar<br />
+1 cup sweet milk<br />
+3 large tablespoons butter</td></tr>
+</table></div>
+
+<p>Boil until it will make a ball in cold water.
+Then beat until thick enough to spread on cake.
+Flavor with vanilla.</p>
+
+
+<h3>Filling for Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 grated apples<br />
+1 cup sugar<br />
+1 egg</td></tr>
+</table></div>
+
+<p>Juice and grated rind of an orange or lemon.
+Let it come to a boil.<span class='pagenum'><a name="Page_120" id="Page_120">[120]</a></span></p>
+
+
+<h3>Delicious Nut Cake</h3>
+
+<div class='center'>Old English Recipe, year 1600</div>
+
+<p><span style="margin-left: 4em;">Coffee cup is used for measure.</span></p>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 cups of sugar rolled fine or sifted<br />
+1 cup of butter&mdash;creamed together<br />
+3 cups of flour&mdash;sifted 4 times<br />
+1 cup of cold water<br />
+4 eggs, whites and yolks beaten separately<br />
+2 large cups of walnut chopped or rolled<br />
+2 teaspoons of cream of tartar&mdash;level measure</td></tr>
+</table></div>
+
+<p>Cream butter and sugar, stir in yolks, beat
+hard for 5 minutes, add water, then flour, mix
+the tartar in it&mdash;then nuts, then beaten whites
+of eggs. Bake &frac34; of an hour if loaf, or half hour
+if divided into two portions or layers.</p>
+
+
+<h3>Icing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 cups sugar<br />
+&frac12; pint hot water<br />
+4 eggs beaten<br />
+citric acid about size of pea<br />
+vanilla</td></tr>
+</table></div>
+
+<p>Boil water and sugar until it threads. Pour
+over the beaten whites of 4 eggs. Beat until almost
+cold then add citric acid dissolved in one
+teaspoon boiling water, flavor with vanilla and
+spread between layers and over cake.</p>
+
+<p>This keeps a long time in a locked closet.<span class='pagenum'><a name="Page_121" id="Page_121">[121]</a></span></p>
+
+
+<div class="blockquot3"><br />Cookery has become an art, a noble science;
+cooks are gentlemen.
+
+<div class='sig'>
+Burton.
+</div></div>
+
+
+<h3>Christmas Cakes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; lb. Butter<br />
+6 Eggs<br />
+1 lb. Powdered Sugar<br />
+Flour enough to roll<br />
+Beat eggs separate</td></tr>
+</table></div>
+
+<p>Cream butter; add sugar. Separate eggs; beat
+and add. Then flour to roll.</p>
+
+
+<h3>Cocoanut Tarts</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>7 eggs (whites)<br />
+1 lb. sugar (pulverized)<br />
+&frac12; lb. butter<br />
+1 cocoanut</td></tr>
+</table></div>
+
+<p>Grate the cocoanut, beat the butter and sugar
+to a cream; beat the eggs until very dry and
+light; mix well together and bake on pie crusts
+rolled very thin. This amount will make four
+large tarts.<span class='pagenum'><a name="Page_122" id="Page_122">[122]</a></span></p>
+
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Miss Eliza Kennedy">
+<tr><td align='left'><h3>Suffrage Angel Cake</h3>
+
+<div class='center'>(a la Kennedy)</div>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>11 eggs<br />
+1 full cup Swansdown Flour (after sifting)<br />
+1&frac12; cups granulated sugar<br />
+1 heaping teaspoon cream of tartar<br />
+2 teaspoons vanilla<br />
+1 pinch of salt</td></tr>
+</table></div>
+
+<p>Beat the eggs until light&mdash;not stiff; sift sugar
+7 times, add to eggs, beating as little as possible.
+Sift flour 9 times, using only the cupful, discarding
+the extra flour; then put in the flour the
+cream of tartar; add this to the eggs and sugar;
+now the vanilla. Put in angel cake pan with feet.
+Put in oven with very little heat. Great care
+must be used in baking this cake to insure success.
+Light the oven when you commence preparing
+material. After the first 10 minutes in oven,
+increase heat and continue to do so every five
+minutes until the last 4 or 5 minutes, when
+strong heat must be used. At thirty minutes
+remove cake and invert pan allowing to stand
+thus until cold.</p>
+
+<div class='sig'>
+<span class="smcap">Miss Eliza Kennedy.</span>
+</div>
+</td><td align='left'><div class="figcenter" style="width: 210px;">
+<img src="images/illo122.jpg" width="210" height="300" alt="Miss Eliza Kennedy" title="Miss Eliza Kennedy" />
+</div></td></tr>
+</table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_123" id="Page_123">[123]</a></span></p>
+
+
+<h3>Cinnamon Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cake compressed Yeast<br />
+&frac14; lb. Butter<br />
+1 tablespoon lard<br />
+1&frac12; cups sugar<br />
+Pinch of Salt<br />
+1 pint luke warm milk<br />
+Flour to stiffen</td></tr>
+</table></div>
+
+<p>About six o'clock in the evening soak a cake of
+yeast in a little luke warm water, make sponge
+with a little flour, water and yeast. Let rise until
+light, about an hour.</p>
+
+<p>Melt butter and lard and cream with sugar
+and salt; add luke warm milk and some flour,
+then stir in sponge and gradually add more flour
+until stiff, not as stiff as bread dough. Do not
+knead, simply stiffen.</p>
+
+<p>Let rise until morning, then simply put in
+square or round cake pans about one and one-half
+inches thick. Do not roll, just mold with
+the hands and let rise about an hour.</p>
+
+<p>Cover with little lumps of butter, then sprinkle
+with sugar and cinnamon and bake twenty
+minutes. Thin slices of apples can be placed on
+top, also peaches or almonds, blanched and chipped.</p>
+
+<p>This is the genuine German cinnamon cake,
+and is excellent.<span class='pagenum'><a name="Page_124" id="Page_124">[124]</a></span></p>
+
+
+<h3>Inexpensive Spice Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup shortening<br />
+2 cups brown sugar<br />
+grated rind of lemon<br />
+2 eggs, 3 cups flour<br />
+1 lb. seeded raisins<br />
+&frac12; teaspoon cinnamon<br />
+dash of cloves and nutmeg</td></tr>
+</table></div>
+
+<p>Boil raisins in 1&frac12; cups water twenty minutes.</p>
+
+<p>Mix shortening, sugar, lemon rind, eggs and
+spices, add one cup flour then raisins drained
+but still hot. Then the other two cups flour and
+&frac12; cup of the water in which the raisins were
+boiled to which add 1 teaspoon bi-carbonate soda.</p>
+
+<p>Bake in gem pans in moderate oven. This
+makes 30 cakes which can be iced with white or
+chocolate icing.</p>
+
+
+<h3>Black Walnut Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup butter (creamed)<br />
+1 cup sugar<br />
+4 eggs<br />
+1 cup milk<br />
+2 teaspoons baking powder<br />
+Flour to stiffen<br />
+1 cup walnuts<br />
+1 teaspoon vanilla</td></tr>
+</table></div>
+
+<p>Bake 20 or 30 minutes according to oven.<span class='pagenum'><a name="Page_125" id="Page_125">[125]</a></span></p>
+
+<hr style="width: 65%;" />
+<h3>Scripture Cake</h3>
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='right'>1&nbsp;</td><td align='left'>cup</td><td align='left'>of&nbsp;</td><td align='right'>butter&mdash;</td><td align='left'>Judges</td><td align='left'>5</td><td align='left'>chap.&nbsp;</td><td align='left'>25&nbsp;</td><td align='left'>Verse</td></tr>
+<tr><td align='right'>3&frac12;&nbsp;</td><td align='center'>"</td><td align='left'>"</td><td align='right'>flour&mdash;</td><td align='left'>1 Kings</td><td align='left'>4</td><td align='center'>"</td><td align='left'>22</td><td align='center'>"</td></tr>
+<tr><td align='right'>3&nbsp;</td><td align='center'>"</td><td align='left'>"</td><td align='right'>sugar&mdash;</td><td align='left'>Jeremiah</td><td align='left'>6</td><td align='center'>"</td><td align='left'>20</td><td align='center'>"</td></tr>
+<tr><td align='right'>2&nbsp;</td><td align='center'>"</td><td align='left'>"</td><td align='right'>raisins&mdash;</td><td align='left'>1 Sam'l</td><td align='left'>30</td><td align='center'>"</td><td align='left'>12</td><td align='center'>"</td></tr>
+<tr><td align='right'>2&nbsp;</td><td align='center'>"</td><td align='left'>"</td><td align='right'>figs&mdash;</td><td align='left'>1 Sam'l</td><td align='left'>30</td><td align='center'>"</td><td align='left'>12</td><td align='center'>"</td></tr>
+<tr><td align='right'>1&nbsp;</td><td align='center'>"</td><td align='left'>"</td><td align='right'>water&mdash;</td><td align='left'>Genesis</td><td align='left'>24</td><td align='center'>"</td><td align='left'>17</td><td align='center'>"</td></tr>
+<tr><td align='right'>1&nbsp;</td><td align='center'>"</td><td align='left'>"</td><td align='right'>almond&mdash;</td><td align='left'>Genesis</td><td align='left'>43</td><td align='center'>"</td><td align='left'>11</td><td align='center'>"</td></tr>
+<tr><td align='right' colspan='4'>6 eggs&mdash;</td><td align='left'>Isaiah</td><td align='left'>10</td><td align='center'>"</td><td align='left'>14</td><td align='center'>"</td></tr>
+<tr><td align='right' colspan='4'>1 tablespoon of Honey&mdash;</td><td align='left'>Exodus</td><td align='left'>33</td><td align='center'>"</td><td align='left'>3</td><td align='center'>"</td></tr>
+<tr><td align='right' colspan='4'>A pinch of salt&mdash;</td><td align='left'>Leviticus</td><td align='left'>2</td><td align='center'>"</td><td align='left'>13</td><td align='center'>"</td></tr>
+<tr><td align='right' colspan='4'>Spices to taste&mdash;</td><td align='left'>1 Kings</td><td align='left'>10</td><td align='center'>"</td><td align='left'>10</td><td align='center'>"</td></tr>
+</table></div>
+
+<p>Follow Solomon's advice for making good
+boys, and you will have a good cake.</p>
+
+<div class='sig'>
+Proverbs: 23 Ch. 14 Verse.<br /></div>
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_126" id="Page_126">[126]</a></span></p>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Hiram Johnston">
+<tr><td align='center'><div class="figcenter" style="width: 209px;">
+<img src="images/illo126.jpg" width="209" height="300" alt="Governor Hiram Johnston" title="Governor Hiram Johnston" />
+</div></td><td align='center'>STATE OF CALIFORNIA<br />
+EXECUTIVE MANSION
+
+<p>Since its adoption in October, 1911, equal suffrage
+in California has been put to the most
+thorough and severe test. Every conceivable
+sort of election has been held in the past three
+years, and women have been called upon to exercise
+their new privilege and perform their added
+duty not alone in the usual fashion, but in various
+primaries, including one for presidential preference,
+in local option elections, and they have
+been compelled to pass on laws and governmental
+policies presented to the electorate by the initiative
+and referendum.</p>
+
+<p>The women have met the test and equal suffrage
+in California has fully justified itself. In
+nineteen eleven, by a very narrow margin the
+amendment carried.</p>
+
+<p>Were it to be again submitted, the vote in its
+favor would be overwhelming.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;"><span class="smcap">Hiram Johnston,</span></span><br />
+Governor.<br />
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+
+<p><span class='pagenum'><a name="Page_127" id="Page_127">[127]</a></span></p>
+
+
+<h3>Ratan Kuchen</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; lb. butter<br />
+1 pint milk<br />
+4 eggs<br />
+1 cake yeast<br />
+&frac34; cup seedless raisins<br />
+&frac14; pound blanched almonds (split)<br />
+1 cup sugar<br />
+1 pinch salt</td></tr>
+</table></div>
+
+<p>Soak yeast in a little warm water and some
+of the milk 10 minutes, then set a sponge and let
+it stand about 1 hour (before breakfast); cream
+butter; add sugar and beat thoroughly; beat the
+4 eggs light and add gradually to creamed butter
+and sugar; now add the other &frac12; pint of milk.</p>
+
+<p>Beat well and add the raisins, dredge with a
+little flour; now add sponge and beat all thoroughly
+for &frac12; hour till it drops from the spoon a
+little thicker than a sweet cake.</p>
+
+<p>Grease your pan with butter and take the split
+almonds and stick them on the side of the pan.
+Bake nearly an hour.</p>
+
+<p>This makes 2 small cakes or one large one.
+Very fine German Coffee Cake.
+You should use a pan with a tube in the center.<span class='pagenum'><a name="Page_128" id="Page_128">[128]</a></span></p>
+
+
+<h3>Golden Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup butter<br />
+1 cup sugar<br />
+Yolks 10 eggs<br />
+&frac12; cup milk<br />
+2 cups flour<br />
+3 teaspoons baking powder<br />
+2 teaspoons orange extract<br />
+cream butter</td></tr>
+</table></div>
+
+<p>Add sugar gradually and yolks of eggs beaten
+until thick, add lemon colored extract. Mix and
+sift flour and baking powder and add alternately
+with milk to first mixture.</p>
+
+
+<h3>Pineapple Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+&frac12; cup butter<br />
+&frac34; cup sugar<br />
+&frac34; cup milk<br />
+1&frac12; teaspoons baking powder<br />
+1&frac12; cups flour</td></tr>
+</table></div>
+
+<p>Make in two layers and when ready to serve
+put grated pineapple on each layer of cake. Whip
+half a pint of cream, sweeten to taste and put
+over pineapples.</p>
+
+<p>(Bananas can be used instead of pineapples).<span class='pagenum'><a name="Page_129" id="Page_129">[129]</a></span></p>
+
+
+<h3>Ginger Cookies</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 lbs. flour<br />
+1 lb. butter and lard mixed<br />
+1 lb. brown sugar<br />
+1 pint molasses<br />
+1 good sized teaspoon of soda or 2 level ones.</td></tr>
+</table></div>
+
+<p>Add ginger to taste&mdash;about 4 level teaspoons,
+also lemon extract or grated rind and juice if
+preferred.</p>
+
+<p>Put flour, sugar and butter together and rub
+thoroughly. Make hole in center and pour in the
+molasses in which the soda has been beaten in.
+Stir all well together, break off enough to roll
+out; cut, space in pan and bake in very moderate
+oven.</p>
+
+<p>These keep well, especially in stone crock.
+This recipe makes a quantity if cut with small
+cutter.<span class='pagenum'><a name="Page_130" id="Page_130">[130]</a></span></p>
+
+
+<h3>Pound Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 lb. flour<br />
+1 lb. pulverized sugar<br />
+flavoring<br />
+1 lb. butter<br />
+10 eggs</td></tr>
+</table></div>
+
+<p>Cream butter and sugar to finest possible consistency.
+Add &frac14; of the flour and beat well. Have
+eggs beaten to a froth. Add a few tablespoons
+at a time and beat thoroughly after each addition
+of egg. When eggs are all in, add balance of
+flour and flavoring and beat.</p>
+
+<p>Bake in a slow oven one and one-half hours.</p>
+
+<p>Hints:&mdash;Secret of fine pound cake is in the
+mixing, much beating being essential.</p>
+
+<p>One-half the recipe serves fifteen persons amply.</p>
+
+<p>A paler yellow cake can be had by substituting
+the whites of two eggs for every yolk discarded.</p>
+
+<p>In the full recipe not more than four yolks
+should be discarded.</p>
+
+<p>A very little lemon combined with vanilla or
+almond, improves the flavor of the cake.</p>
+
+<p>Bake, if possible, in an old-fashioned tin pan
+with a center tube.<span class='pagenum'><a name="Page_131" id="Page_131">[131]</a></span></p>
+
+
+<h3>Doughnuts</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup Sugar<br />
+2 Eggs<br />
+2 tablespoons melted butter<br />
+1 cup sour or butter milk<br />
+1 small teaspoon soda<br />
+Flour enough to make a soft dough<br />
+1 teaspoon baking powder</td></tr>
+</table></div>
+
+<p>Mix eggs, sugar and butter; add sour milk or
+buttermilk with soda dissolved. Then stir in
+flour with baking powder added.</p>
+
+<p>Do not roll too thin.</p>
+
+<p>Have lard boiling when you drop in the doughnuts.
+A slice of raw potato in the lard will prevent
+the lard taste.</p>
+
+
+<h3>Cream Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 Cup Butter<br />
+1 tablespoon Lard<br />
+2 cups Sugar<br />
+1 cup Sweet Milk<br />
+3 Eggs<br />
+2 teaspoons Baking Powder<br />
+1 teaspoon Vanilla<br />
+1 Quart Flour<br /></td></tr>
+</table></div>
+<hr style="width: 65%;" />
+<p><span class='pagenum'><a name="Page_132" id="Page_132">[132]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mme. Nazimova">
+<tr><td align='left'><div class="figcenter" style="width: 400px;">
+<a href="images/illo132-big.jpg"><img src="images/illo132.jpg" width="400" height="250" alt="(handwriting): &quot;We bear and rear and agonize. Well, if we are fit for that, we are fit to have a voice in the fate of the man we bear. If we can bring forth the man for the nation, we can sit with you in your councils and shape the destiny of the nation and say whether it is for war or peace we give the sons we bear.&quot; Joan in &quot;War Brides.&quot; Nazimova" title="(handwriting): &quot;We bear and rear and agonize. Well, if we are fit for that, we are fit to have a voice in the fate of the man we bear. If we can bring forth the man for the nation, we can sit with you in your councils and shape the destiny of the nation and say whether it is for war or peace we give the sons we bear.&quot; Joan in &quot;War Brides.&quot; Nazimova" /></a>
+</div></td><td align='left'><div class="figcenter" style="width: 156px;">
+<img src="images/illo132a.jpg" width="156" height="400" alt="Mme. Nazimova" title="Mme. Nazimova" />
+</div></td></tr>
+</table></div>
+
+<div class='tnote'><small>To aid the reader, a larger image of the handwritten note can be
+found by clicking on this image.</small></div>
+
+
+
+
+<p><span class='pagenum'><a name="Page_133" id="Page_133">[133]</a></span></p>
+<hr style="width: 65%;" />
+
+<h3>One Egg Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup butter<br />
+1&frac12; cups sugar<br />
+3 cups flour<br />
+1 cup sweet milk<br />
+1 egg<br />
+3 teaspoons baking powder<br />
+1 cup chopped raisins</td></tr>
+</table></div>
+
+
+<h3>Devil's Food</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 cups brown sugar<br />
+2 eggs<br />
+3 cups flour<br />
+&frac12; cup boiling water<br />
+&frac12; cup sour cream<br />
+&frac12; cup butter<br />
+&frac12; cup grated chocolate<br />
+1&frac12; teaspoons soda</td></tr>
+</table></div>
+
+<p>Dissolve soda in boiling water and pour over
+chocolate and let cool. Beat butter and	sugar
+to a cream, add the eggs and other things. Bake
+in layers.<span class='pagenum'><a name="Page_134" id="Page_134">[134]</a></span></p>
+
+
+<h3>Bride's Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>12 eggs (whites)<br />
+1 small cup butter<br />
+4 small cups flour<br />
+2 teaspoons baking powder<br />
+3 cups sugar<br />
+1 cup sweet milk<br />
+&frac12; cup corn starch<br />
+Flavor to taste</td></tr>
+</table></div>
+
+<p>This makes two good sized cakes, or four layers.</p>
+
+
+<h3>Date Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 Cup Sugar<br />
+&frac12; Cup Butter<br />
+2 Eggs<br />
+2 Cups Flour<br />
+1 heaping teaspoon baking powder<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup Milk<br />
+1 lb. stoned and chopped dates rolled on a portion of the flour</td></tr>
+</table></div>
+
+<p>Cream the sugar and butter. Add the well beaten
+yolks; then the whites; then the flour well
+sifted with the baking powder. Beat until
+smooth; add milk, then dates. Beat thoroughly
+and bake three-quarters of an hour in a steady,
+but not too hot oven.<span class='pagenum'><a name="Page_135" id="Page_135">[135]</a></span></p>
+
+
+<h3>Pfeffernusse (Pepper Nuts)</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup Lard<br />
+1 cup Butter<br />
+2 cups Brown Sugar<br />
+3 Eggs<br />
+2 teaspoons Annise seed (ground)<br />
+2 oz. whole coriander seed<br />
+&frac12; lb. Chopped Almonds<br />
+&frac12; lb. Mixed Citron<br />
+6 cups Molasses<br />
+2 teaspoons Soda<br />
+1 Quart Flour<br />
+1 teaspoon Cream of Tartar</td></tr>
+</table></div>
+
+
+<h3>Cocoanut Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup butter<br />
+1 cup sweet milk<br />
+1 teaspoon soda<br />
+1 grated cocoanut<br />
+3 cups sugar<br />
+4&frac12; cups flour<br />
+2 teaspoons cream tartar<br />
+4 eggs (beaten separately)</td></tr>
+</table></div>
+
+<p>In place of the soda and cream of tartar 3 teaspoons
+of baking powder can be used.<span class='pagenum'><a name="Page_136" id="Page_136">[136]</a></span></p>
+
+
+<h3>Jam Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup brown sugar<br />
+2-3 cup butter and lard<br />
+3 eggs<br />
+1 glass of strawberry jam<br />
+1 teaspoon cloves<br />
+1 teaspoon cinnamon<br />
+&frac12; grated nutmeg<br />
+&frac12; cup sour milk<br />
+1 teaspoon soda<br />
+2 cups flour</td></tr>
+</table></div>
+
+<p>Bake in a slow oven.<span class='pagenum'><a name="Page_137" id="Page_137">[137]</a></span></p>
+
+
+<div class="blockquot3"><br />A march before day to dress one's dinner, and
+a light dinner to prepare one's supper are the
+best cooks.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Alexander.</div>
+
+
+<h3>Hickory Nut Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup sugar<br />
+&frac12; cup sweet milk<br />
+3 eggs<br />
+&frac12; cup butter<br />
+2 teaspoons baking powder<br />
+flour to stiffen</td></tr>
+</table></div>
+
+<p>One large cup chopped hickory nuts and sprinkle
+a little salt and flour with them. This makes
+two layers.</p>
+
+
+<h3>Lace Cakes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup brown sugar<br />
+1 egg, not beaten<br />
+1&frac12; tablespoon flour<br />
+1 round teaspoon butter<br />
+1 cup English walnuts chopped</td></tr>
+</table></div>
+
+<p>Bake on the underside of a pan in a slow oven.
+This makes 20 cakes.<span class='pagenum'><a name="Page_138" id="Page_138">[138]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Hon. Ben Lindsay">
+<tr><td align='left'><p>"Do not misunderstand me. Woman suffrage is
+right. It is just. It is expedient. In all moral
+issues the woman voters make a loyal legion that
+cannot be betrayed to the forces of evil; and however
+they are betrayed&mdash;as we all are&mdash;in campaigns
+against the Beast, the good that they do
+in an election is a great gain to a community
+and a powerful aid to reform. I believe that
+when the women see the Beast, they will be the
+first to attack it. I believe that in this our first
+successful campaign against it, the women saved
+us."</p>
+
+<div class='sig'>
+<span class="smcap">Hon. Ben Lindsay.</span>
+</div></td><td align='left'><div class="figcenter" style="width: 234px;">
+<img src="images/illo138.jpg" width="234" height="300" alt="Hon. Ben Lindsay" title="Hon. Ben Lindsay" />
+</div></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_139" id="Page_139">[139]</a></span></p>
+
+
+<h3>Lace Cakes</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup sugar<br />
+1 teaspoon butter<br />
+2 teaspoons baking powder<br />
+1 teaspoon vanilla<br />
+2 eggs<br />
+2&frac12; cups rolled oats</td></tr>
+</table></div>
+
+<p>Cream butter, add sugar and eggs. To this add
+vanilla and baking powder, and when these are
+thoroughly mixed, stir in the oats. This should
+make a stiff batter, and more oats may be added
+if batter is not stiff enough.</p>
+
+<p>Mold into little cakes with a teaspoon and
+bake in buttered pans two inches apart, for ten
+minutes.</p>
+
+
+<h3>Marshmallow Teas</h3>
+
+<p>Arrange marshmallows on thin, unsweetened
+round crackers. Make a deep impression in
+center of each marshmallow, and in each cavity
+drop &frac14; teaspoon butter. Bake until marshmallows
+spread and nearly cover crackers. After removing
+from oven insert half a candied cherry
+in each cavity.</p>
+
+<p>These are excellent with afternoon tea.<span class='pagenum'><a name="Page_140" id="Page_140">[140]</a></span></p>
+
+
+<h3>Apple Sauce Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup butter<br />
+a little salt<br />
+3 cups sifted flour<br />
+&frac12; teaspoon cloves<br />
+&frac12; cup nuts<br />
+1&frac12; cups apple sauce<br />
+1&frac12; cups sugar<br />
+&frac12; teaspoon cinnamon<br />
+1 cup seeded raisins<br />
+2 scant teaspoons soda dissolved in a little water, boiling.</td></tr>
+</table></div>
+
+<p>Bake in a slow oven.</p>
+
+
+<h3>Quick Coffee Cakes</h3>
+
+<p>Cream one-fourth of a cupful of butter, three-fourths
+of a cupful of sugar, one egg; add one
+cupful of milk, two and one-half cupfuls of flour
+in which two teaspoons of baking powder have
+been sifted. Beat smooth, then add as many
+raisins as desired and bake in two pie tins. When
+the top has begun to crust over, brush with melted
+butter and sprinkle with sugar and cinnamon.
+Bake a golden brown.<span class='pagenum'><a name="Page_141" id="Page_141">[141]</a></span></p>
+
+
+<h3>Sand Tarts</h3>
+
+<p>One pound of granulated sugar, three-quarters
+of a pound of butter, one pound of flour, one
+pound of almonds blanched and split, and three
+eggs. Cream butter and sugar till very light,
+add the yolks of the three eggs and the whites
+of two. Add the flour; roll on the board and
+cut in oblong or diamond shapes. Beat the white
+of the remaining egg and bake.</p>
+
+
+<h3>Sand Tarts</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 lbs. light brown sugar<br />
+&frac34; lb. butter<br />
+2 lbs. flour<br />
+3 eggs</td></tr>
+</table></div>
+
+<p>Milk enough to make a stiff dough. Roll very
+thin, cut out and brush over with beaten egg and
+milk mixed together. Put two or three blanched
+almonds on each tart and dust with cinnamon
+and sugar.</p>
+
+<p>Bake in moderate oven.</p>
+
+
+<h3>Cheap Cake</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 cups sugar<br />
+1 teaspoon butter<br />
+4 cups flour<br />
+3 eggs<br />
+1 cup water<br />
+2 teaspoons baking powder<br />
+Flavor to taste<br /></td></tr>
+</table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_142" id="Page_142">[142]</a></span></p>
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Joseph M. Carey">
+<tr><td align='left'><div class="figcenter" style="width: 216px;">
+<img src="images/illo142.jpg" width="216" height="300" alt="Governor Joseph M. Carey" title="Governor Joseph M. Carey" />
+</div></td><td align='center'>THE STATE OF WYOMING<br />
+EXECUTIVE DEPARTMENT<br />
+<span class="smcap">Cheyenne.</span>
+
+<div class='right'>
+Dec. 22, 1914.
+</div>
+<div class='unindent'>
+Editress Suffrage Cook Book:<br /></div>
+
+<p>After observing the operation of the women
+suffrage laws and full political rights in the
+state and territory of Wyoming for many years,
+I have no hesitation in saying that everything
+claimed by the advocates of such laws have been
+made good in the state. I am unqualifiedly and
+without reservation in favor of woman suffrage
+and equal political rights for women for all the
+states of the American union.</p>
+
+<div class='sig'>
+<span style="margin-right: 4em;">Very truly yours,</span><br />
+<span style="margin-right: 2em;"><span class="smcap">Joseph M. Carey.</span></span><br />
+Governor.<br />
+</div></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_143" id="Page_143">[143]</a></span></p>
+
+
+<h3>Hermits</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; cups sugar<br />
+&frac34; cup butter<br />
+3 tablespoons milk&mdash;sweet or sour<br />
+3 eggs&mdash;whites and yolks beaten separately<br />
+1 teaspoon soda<br />
+1 heaping teaspoon cinnamon<br />
+1 heaping teaspoon ginger<br />
+1 level teaspoon cloves<br />
+1 cup chopped seeded raisins<br />
+1 cup chopped nuts<br />
+Even cup of flour</td></tr>
+</table></div>
+
+<p>Drop on greased pan and bake.</p>
+
+
+<h3>Hermits</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; cups sugar<br />
+3 eggs<br />
+1 cup chopped walnuts or hickory nuts<br />
+1 teaspoon cinnamon<br />
+1 teaspoon vanilla<br />
+1 cup butter<br />
+1 cup chopped raisins<br />
+1-3 cup sliced citron<br />
+1 teaspoon cloves<br />
+&frac12; teaspoon soda</td></tr>
+</table></div>
+
+<p>Dissolve soda in tablespoon hot water. Flour
+enough to make a stiff batter, drop in small cakes
+with teaspoon and bake in slow oven.<span class='pagenum'><a name="Page_144" id="Page_144">[144]</a></span></p>
+
+
+<h3>Cocoanut Cookies</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup butter<br />
+4 eggs<br />
+1 lemon&mdash;juice and rind<br />
+4 cups sugar<br />
+4 teaspoons baking powder<br />
+1 pound package grated cocoanut</td></tr>
+</table></div>
+
+<p>Cream sugar with butter. Add the yolks of the
+4 eggs and beat well. Add juice and rind of
+lemon. Then flour, into which has been sifted
+the baking powder. Sift flour and baking powder
+twice before adding to mixture. Use enough flour
+to make a very stiff batter, add cocoanut, and
+last, fold in the whites of the eggs beaten to a
+stiff froth.</p>
+
+<p>Drop on buttered tins and bake in moderate
+oven.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_145" id="Page_145">[145]</a></span></p>
+<h2>PASTRIES, PIES, ETC.</h2>
+
+
+<h3>Grape Fruit Pie</h3>
+
+<p>First bake a shell as for lemon pie, then make
+a filling as follows: Mix one tablespoon of cornstarch
+in a little cold water, and over this pour
+one cupful of boiling water. To this add the
+juice of two grapefruits, the grated rind and
+juice of one orange, the beaten yolks of two eggs,
+and the white of one, and a small piece of butter.
+Put all in the double boiler and cook until
+thick, stirring all the time. When done, put in
+the shell. Now beat up the white of the second
+egg with one-half a cupful of sugar until thick,
+and spread with a knife over the pie. Put in the
+oven and let brown lightly. Serve cold. This
+makes a delicious pie.</p>
+
+
+<h3>Spice Pie</h3>
+
+<p>The yolks of three eggs, one and one-half cupfuls
+of sugar, one cupful of cream, two tablespoons
+of flour, two-thirds of a cupful of butter,
+one teaspoon of spice, cloves, cinnamon and nutmeg.</p>
+
+<p>Mix the flour and sugar together, then cream
+with the butter. Add the yolks of the eggs, beating
+thoroughly. Next add cream and spices. Use
+the whites for the frosting.<span class='pagenum'><a name="Page_146" id="Page_146">[146]</a></span></p>
+
+
+<h3>Cream Pie</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; cups milk<br />
+2 egg yolks<br />
+2 tablespoons sugar<br />
+a little salt<br />
+1 tablespoon butter<br />
+Vanilla to taste</td></tr>
+</table></div>
+
+<p>Scald milk; beat eggs; add sugar; pour into
+milk, beating constantly, 1 tablespoon of cornstarch
+and 1 tablespoon flour (rounded).</p>
+
+<p>Bake crust; beat whites; add 1 teaspoon sugar,
+cover with cocoanut browned lightly; now
+cover with whipped cream and cream nuts.</p>
+
+
+<h3>Pie Crust</h3>
+
+<p>One level cup of flour, one-half cup of lard,
+one-half teaspoon salt, one-fourth cup ice cold
+water, one teaspoon baking powder. Mix salt,
+baking powder and flour thoroughly, chop in the
+lard, add water. Use as little flour as possible
+when rolling out. This makes a light, crisp,
+flaky and delicious pie crust.<span class='pagenum'><a name="Page_147" id="Page_147">[147]</a></span></p>
+
+
+<h3>Pie for a Suffragist's Doubting
+Husband</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 qt. milk human kindness<br />
+8 reasons:<br />
+<span style="margin-left: 1em;">War</span><br />
+<span style="margin-left: 1em;">White Slavery</span><br />
+<span style="margin-left: 1em;">Child Labor</span><br />
+<span style="margin-left: 1em;">8,000,000 Working Women</span><br />
+<span style="margin-left: 1em;">Bad Roads</span><br />
+<span style="margin-left: 1em;">Poisonous Water</span><br />
+<span style="margin-left: 1em;">Impure Food</span></td></tr>
+</table></div>
+
+<p>Mix the crust with tact and velvet gloves,
+using no sarcasm, especially with the upper
+crust. Upper crusts must be handled with extreme
+care for they quickly sour if manipulated
+roughly.</p>
+
+<hr style='width: 45%;' />
+
+<p>Sigmund Spaeth, in his "Operatic Cook
+Book, in Life," gives this recipe for the making
+of the opera "Pagliacci."</p>
+
+<p>Beat a large bass drum with the white of
+one clown. Then mix with a prologue and
+roll very thin. Fill with a circus just coming to
+town. One leer, one scowl and one tragical grin.
+Bake in a sob of Carusian size. Result: the most
+toothsome of Italy's pies<span class='pagenum'><a name="Page_148" id="Page_148">[148]</a></span>.</p>
+
+
+<div class="blockquot3"><br />Where is the man that can live without dining?<br />
+
+<div class='sig'>
+<span style="margin-right: 4em;">&mdash;Lytton.</span>
+</div></div>
+
+
+<h3>Orange Pie</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 Large Grated Apple<br />
+1 Orange&mdash;grated rind and juice<br />
+&frac12; cup Sugar<br />
+2 Eggs&mdash;Butter size of an egg</td></tr>
+</table></div>
+
+<p>Grate apple; add orange, sugar, butter and
+yolks. Beat whites and add lastly. Bake slowly
+in open shells.</p>
+
+
+<h3>Lancaster County Pie</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup molasses<br />
+1 teaspoon soda<br />
+1 cup sugar<br />
+1 cup boiling water<br />
+3 cups flour<br />
+&frac12; cup butter</td></tr>
+</table></div>
+
+<p>Make a pie crust and line 4 pie pans. Put soda
+in the molasses and heat <ins title="Transcriber's Note: original reads 'thoroughy'">thoroughly</ins>, then add the
+boiling water. Divide in the four pans. Mix
+flour, sugar and butter together for the crumbs
+and put on top of the syrup.</p>
+
+<p>Bake in moderate oven.<span class='pagenum'><a name="Page_149" id="Page_149">[149]</a></span></p>
+
+
+<h3>Brown Sugar Pie</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'><small><sup>3</sup>/<sub>3</sub></small> cupful of brown sugar<br />
+1 tablespoon butter<br />
+2 tablespoons milk<br />
+1&frac12; teaspoons vanilla</td></tr>
+</table></div>
+
+<p>Cook until waxy looking, then take the yolks
+of 2 eggs and 1 heaping tablespoon of flour and
+1&frac12; cupfuls milk. Mix all together smooth. Add
+to the above ingredients. Cook until thick and
+add vanilla. Have a baked crust, use the whites
+beaten stiff for the top. Return to the oven for
+a minute or two.</p>
+
+
+<h3>Banbury Tart</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup flour<br />
+2 heaping tablespoons of lard<br />
+Cold water</td></tr>
+</table></div>
+
+<p>Handle as little as possible; roll thin and cut
+with cutter 6 inches in diameter.</p>
+
+
+<h3>Filling</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg beaten light<br />
+1 cup raisins<br />
+1 cup sugar<br />
+1 tablespoon of flour<br />
+Juice of one lemon and grated rind</td></tr>
+</table></div>
+
+<p>Mix well and cook to consistency of custard,
+and fill the pastry which is turned up and made
+into the shape of a tart.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_151" id="Page_151">[151]</a></span><br /><span class='pagenum'><a name="Page_152" id="Page_152">[152]</a></span></p>
+<h2>PUDDINGS</h2>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Lady Constance Lytton">
+<tr><td align='left'><div class="figcenter" style="width: 318px;">
+<img src="images/illo150.jpg" width="318" height="500" alt="Handwritten note: From Constance Lytton for the Suffrage Cook Book" title="Handwritten note: From Constance Lytton for the Suffrage Cook Book" />
+</div>
+</td><td align='left'><div class="figcenter" style="width: 302px;">
+<img src="images/illo151.jpg" width="302" height="400" alt="Lady Constance Lytton" title="Lady Constance Lytton" />
+</div></td></tr>
+</table></div>
+
+<p><span class='pagenum'><a name="Page_153" id="Page_153">[153]</a></span></p>
+
+<div class="figcenter" style="width: 361px;">
+<img src="images/illo152.jpg" width="361" height="600" alt="Handwritten note" title="Handwritten note" />
+</div>
+
+
+
+<p><span class='pagenum'><a name="Page_154" id="Page_154">[154]</a></span></p>
+
+<div class="blockquot3"><br />It almost makes me wish I vow to have two
+stomachs like a cow.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Hood.</div>
+
+
+<h3>Bakewell Pudding</h3>
+
+<div class="blockquot"><p>The famous dainty from the town of Bakewell,
+Derbyshire, England.</p></div>
+
+<div class='center'>PASTE</div>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>6 oz. flour<br />
+2 oz. margarine<br />
+&frac12; small spoon baking powder</td></tr>
+</table></div>
+
+<div class='center'><br />MIXTURE</div>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; ounces butter<br />
+3 ounces sugar<br />
+2 eggs<br />
+1 dessert spoon corn flour<br />
+&frac12; cup hot water<br />
+&frac12; small spoon lemon juice</td></tr>
+</table></div>
+
+<p>Make the paste, roll quite thin, and line an
+ashet; spread bottom with jam; pour on top
+above mixture, prepared as follows:&mdash;melt butter,
+add sugar, flour, and beat well, then the
+water, and fruit juice; finally, the eggs, well beaten.</p>
+
+<p>Bake for about &frac12; an hour. Serve, of course,
+cold.<span class='pagenum'><a name="Page_155" id="Page_155">[155]</a></span></p>
+
+
+<h3>Graham Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup molasses<br />
+1 cup sweet milk<br />
+1&frac12; cups graham flour<br />
+1 egg<br />
+1 tablespoon butter<br />
+1 teaspoon cinnamon<br />
+&frac12; teaspoon nutmeg<br />
+1 teaspoon soda<br />
+1 cup raisins</td></tr>
+</table></div>
+
+<p>Put in buttered pudding dish and steam 3 hours.</p>
+
+
+<h3>Norwegian Prune Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; lb. prunes<br />
+2 cups cold water<br />
+1 cup sugar<br />
+1 inch piece stick cinnamon<br />
+1<small><sup>1</sup>/<sub>3</sub></small> cups boiling water<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup corn starch<br />
+1 tablespoon lemon juice</td></tr>
+</table></div>
+
+<p>Pick out and wash prunes; then soak 1 hour
+in cold water, and boil until soft; remove stones;
+obtain meat from stones and add to prunes; then
+add sugar, cinnamon, boiling water, and simmer
+ten minutes.</p>
+
+<p>Dilute corn starch with enough cold water to
+pour easily; add to prune mixture and cook five
+minutes. Remove cinnamon; mould; then chill
+and serve with whipped cream<span class='pagenum'><a name="Page_156" id="Page_156">[156]</a></span>.</p>
+
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="M. Alexander">
+<tr><td align='center'>STATE OF IDAHO<br />
+GOVERNOR'S OFFICE,<br />
+<span class="smcap">Boise.</span><br />
+
+<div class='right'>
+January 22, 1915.
+</div>
+
+<p>Woman Suffrage has gone beyond the trial
+stage in Idaho. We have had it in operation for
+many years and it is now thoroughly and satisfactorily
+established. Its repeal would not carry
+a single county in the State.</p>
+
+<p>The women form an intelligent, patriotic
+and energetic element in our politics. They have
+been instrumental in accomplishing many needed
+reforms along domestic and moral lines, and
+in creating a sentiment favorable to the strict
+enforcement of the law.</p>
+
+<p>The impression that Woman Suffrage inspires
+an ambition in women to seek and hold
+public office is altogether wrong. The contrary
+is true. The women of Idaho are not politicians,
+but they demand faithful and conscientious service
+from public officials and when this service
+is not rendered their disapproval is certain and
+unmistakable.</p>
+
+<p>Woman suffrage produces no wrong or injury
+to society, but it does engender a higher
+spirit of civic righteousness and places political
+and public affairs on a more elevated plane of
+morality and responsibility.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;"><span class="smcap">M. Alexander,</span></span><br />
+Governor of Idaho<br />
+</div></td><td align='left'><div class="figcenter" style="width: 279px;">
+<img src="images/illo156.jpg" width="279" height="400" alt="Governor M. Alexander" title="Governor M. Alexander" />
+</div>
+</td></tr>
+</table></div>
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_157" id="Page_157">[157]</a></span></p>
+
+
+<h3>Suet Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup suet<br />
+1 cup brown sugar<br />
+1 cup raisins<br />
+1 pint flour<br />
+1 cup milk<br />
+2 teaspoons baking powder</td></tr>
+</table></div>
+
+<p>Mix suet, chopped fine, raisins and sugar, then
+add flour and baking powder, add milk and
+steam three hours. Serve with sauce.</p>
+
+
+<h3>Plain Suet Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup beef suet<br />
+1 teaspoon salt<br />
+2 eggs<br />
+3&frac12; cups flour<br />
+3 teaspoons baking powder<br />
+2 cups milk</td></tr>
+</table></div>
+
+<p>Put suet through meat grinder or food chopper,
+fine blade. Sift flour, salt, baking powder and
+rub suet into flour well. Beat eggs lightly,
+add milk and stir into mixture. Butter mold and
+fill &frac34; full and steam three hours. This quantity
+makes two good sized puddings.</p>
+
+<p>It is very nice made without the eggs and using
+one-half the quantity. Fill a deep pudding dish
+or pan with fruit, apples or peaches, dropping
+the suet pudding over the fruit in large spoonsfull
+and steam 1&frac12; hours.<span class='pagenum'><a name="Page_158" id="Page_158">[158]</a></span></p>
+
+
+<h3>Cottage Fruit Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 teaspoons butter<br />
+1 egg<br />
+&frac14; teaspoon salt<br />
+1 cup sugar<br />
+&frac12; cup milk<br />
+1&frac34; cups flour</td></tr>
+</table></div>
+
+<p>Cream well together 2 teaspoons butter, 1 cup
+sugar, 1 egg, &frac12; cup milk, &frac14; teaspoon salt and
+1&frac34; cups flour. Beat well and add two scant teaspoons
+baking powder, then turn into shallow,
+well-buttered pan, the bottom of which has been
+covered with fresh fruit of any kind.</p>
+
+<p>Bake in moderate oven one-half hour. Serve
+with cream or sauce.</p>
+
+
+<h3>Prune Souffle</h3>
+
+<p>One-half pound of prunes, three tablespoons of
+powdered sugar, four eggs, a small teaspoon of
+vanilla. Beat the yolks of the eggs and the sugar
+to a cream, add the vanilla and mix them with
+the prunes. The prunes should first be stewed
+and drained, the stones removed, and each prune
+cut into four pieces. When ready to serve, fold
+in lightly the stiffly whipped whites of the eggs,
+having added a dash of salt to the whites before
+whipping.</p>
+
+<p>Turn it into a pudding dish and bake in a moderate
+oven for 20 minutes. Serve very hot directly
+it is taken from the oven.<span class='pagenum'><a name="Page_159" id="Page_159">[159]</a></span></p>
+
+
+<h3>Plum Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 lbs. suet<br />
+1 lb. sugar<br />
+&frac12; lb. flour<br />
+12 eggs<br />
+1 pint milk<br />
+2 nutmegs grated<br />
+&frac14; oz. cloves.<br />
+2 lbs. bread crumbs (dry)<br />
+2 lbs. raisins<br />
+2 lbs. currants<br />
+&frac14; lb. orange &amp; lemon peel<br />
+1 cup brandy<br />
+&frac12; oz. mace<br />
+&frac14; oz. allspice</td></tr>
+</table></div>
+
+<p>Free suet from strings and chop fine. Seed raisins,
+chop fine and dredge with flour. Cream suet
+and sugar; beat in the yolks when whipped
+smooth and light; next put in milk; then flour
+and crumbs alternately with beaten whites;
+then brandy and spice, and lastly the fruit well
+dredged with flour. Mix all thoroughly. Take
+well buttered bowls filled to the top with the
+mixture and steam five hours. (This pudding
+will keep a long time).</p>
+
+<p>When cold cover with cheesecloth and tie with
+cord around the rim of the bowl. Steam again
+one hour before using. Use wine or brandy
+sauce. When on the table pour a little brandy or
+rum over the top of the pudding and set fire to it.
+This adds much to the flavor.<span class='pagenum'><a name="Page_160" id="Page_160">[160]</a></span></p>
+
+<hr style="width: 65%;" />
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Raymond Robins">
+<tr><td align='left'><div class="figcenter" style="width: 215px;">
+<img src="images/illo160.jpg" width="215" height="300" alt="Mrs. Raymond Robins" title="Mrs. Raymond Robins" />
+</div>
+</td><td align='left'><h3>Lemon Cream</h3>
+
+<p>Cream together the yolks of five (5) eggs and
+four (4) tablespoons of sugar. Add the grated
+rind of one (1) lemon and the juice of one and
+one-half (1&frac12;) lemons. Dissolve 1 teaspoon of
+gelatine in a very little water, while hot stir into
+the pudding. Let stand till it thickens, then add
+the beaten whites of the eggs. Serve in individual
+sherbet cups.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Raymond Robins.</span>
+</div>
+</td></tr>
+</table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_161" id="Page_161">[161]</a></span></p>
+
+
+<h3>Lemon Hard Sauce</h3>
+
+<p>Cream two tablespoons of butter until soft,
+add one tablespoon of lemon juice and a little
+nutmeg, then beat in enough sifted confectioner's
+sugar to make a light, fluffy mass. Let it
+harden a little before serving.</p>
+
+
+<h3>Corn Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>9 large ears of corn<br />
+1 tablespoon butter<br />
+1 teaspoon salt<br />
+3 eggs or 2 will do (beaten)<br />
+2 cups of boiled rice<br />
+1 cup milk<br />
+pepper and little sugar</td></tr>
+</table></div>
+
+<p>Score and cut corn fine&mdash;scraping the last off
+cob. Put the butter in the hot rice. First mix
+rice and corn well together, then beat in the custard.</p>
+
+
+<h3>Raw Carrot Pudding</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup carrots, grated<br />
+1 cup potatoes, grated<br />
+1&frac12; cups white sugar<br />
+2 cups flour<br />
+1 cup raisins<br />
+1 teaspoon soda</td></tr>
+</table></div>
+
+<p>Salt, cinnamon, lard and nutmeg to taste.
+Steam three hours. Serve with whipped cream or
+sauce<span class='pagenum'><a name="Page_164" id="Page_164">[164]</a></span>.</p>
+
+<hr style="width: 65%;" />
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Edward F. Dunne">
+<tr><td align='left'><div class="figcenter" style="width: 260px;">
+<img src="images/illo164.jpg" width="260" height="400" alt="Governor Edward F. Dunne" title="Governor Edward F. Dunne" />
+</div></td><td align='center'>STATE OF ILLINOIS<br />
+GOVERNOR'S OFFICE<br />
+Springfield<br />
+
+<p>Since, on viewing the past in perspective,
+we can derive a lesson such as is contained in
+the steady, sure advance of the world by successive
+steps toward a higher moral consciousness
+with a broad humanitarianism as its basis, may
+we not, by virtue of this fact, find the way lighted
+to the future&mdash;a future in which men and
+women will combine forces and resort to helpful
+co-operation in all those things which add to the
+sum of human happiness. If history shows that
+the most rapid strides toward a lofty civilization
+have been made since both the sexes assumed
+this attitude of mutual helpfulness, does
+it not, by that same token, reveal the source of
+greatest efficiency while indicating that feminism
+is humanism, and thus foretelling the trend of
+human development.</p>
+
+<div class='sig'>
+<span style="margin-right: 6em;">Ever yours truly,</span><br />
+<span style="margin-right: 2em;"><span class="smcap">Edward F. Dunne,</span></span><br />
+Governor.<br />
+</div>
+</td></tr>
+</table></div>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_165" id="Page_165">[165]</a></span></p>
+
+<div class="blockquot"><p>Customer&mdash;That was the driest flattest sandwich
+I ever tried to chew into!</p>
+
+<p>Waiter&mdash;Why here's your sandwich! You ate
+your check.</p></div>
+
+
+
+<hr style="width: 65%;" />
+<h2>SANDWICH RECIPES</h2>
+
+
+<h3>Hawaiian Sandwiches</h3>
+
+<p>Chop finely one pimento, one green pepper
+freed from seeds, and a small cream cheese; add
+a good pinch of salt and spread between slices
+of buttered bread.</p>
+
+
+<h3>Chocolate Sandwiches</h3>
+
+<p>Butter and thinly slice white bread; make a
+chocolate filling exactly like fudge, but do not
+allow it to boil quite to the candy stage; spread
+between the slices of bread, press together and
+trim neatly.</p>
+
+
+<h3>Caramel Sandwiches</h3>
+
+<p>Melt a tablespoon of butter with a cup of
+light brown sugar, and a tablespoon of water;
+cook for a few moments, till well incorporated,
+then spread between slices of buttered bread.</p>
+
+
+<h3>Fruit Sandwiches</h3>
+
+<p>Chop candied cherries, dried figs and stoned
+dates together; make a paste with a little orange
+juice, and spread between buttered slices of graham
+bread.<span class='pagenum'><a name="Page_166" id="Page_166">[166]</a></span></p>
+
+
+<h3>Cucumber Sandwiches</h3>
+
+<p>Pare and slice cucumbers crosswise. Marinate
+in French dressing and place between rounds
+of buttered bread.</p>
+
+
+<h3>Anchovy Canapes</h3>
+
+<p>Cream 2 tablespoons butter; add &frac12; teaspoon
+Anchovy paste; spread thin slices of fresh
+toast with this; over that put slices of hard boiled
+or chopped egg and on top one rolled anchovy.</p>
+
+
+<h3>Sandwiches</h3>
+
+<p>Another delightful way of using sardines is as
+a sandwich. Beat two ounces of butter until it is
+soft, then add a little salt, nutmeg, Nepaul pepper,
+2 teaspoons of tomato catsup and a few
+drops of lemon juice.</p>
+
+<p>Remove the skin and the backbone from three
+sardines, and pound them to a paste in a mortar
+with the prepared butter.</p>
+
+<p>Pass the mixture through a wire <ins title="Transcriber's Note: original reads 'seive'">sieve</ins> and
+spread it rather thickly on fingershaped pieces
+of buttered brown bread, and make into sandwiches
+with a little fine cress between the bread.<span class='pagenum'><a name="Page_167" id="Page_167">[167]</a></span></p>
+
+
+<h3>Filling for Sandwiches</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup yellow cheese<br />
+1 cup tomato juice<br />
+&frac12; cup chipped beef ground<br />
+1 egg beaten separately</td></tr>
+</table></div>
+
+<p>Cook tomato juice until it thickens, add cheese,
+beef and egg last; if the mixture is too thick,
+add cream.</p>
+
+
+<h3>Apple Sandwiches</h3>
+
+<p>Take bran or whole wheat bread cut thin and
+spread thin with peanut butter. Wash, pare,
+quarter, core and slice the apples very thin
+spread between the bread. Or the bread can be
+buttered and thin slices of apple put between,
+then the apple is dusted with a little salt.</p>
+
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_168" id="Page_168">[168]</a></span></p>
+<div class="blockquot3">Nothing <ins title="Transcriber's Note: original reads 'lovlier'">lovelier</ins> can be found in woman, than to
+study household good.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Milton's Paradise Lost.</div>
+
+<h2>SALADS AND SALAD<br />
+DRESSINGS</h2>
+
+
+<h3>Pear Salad</h3>
+
+<p>Arrange either fresh or cooked pears on lettuce
+leaves, and pour over pears sweet cream dressing.
+Over this grate cocoanut and on top place
+cherries.</p>
+
+
+<h3>Potato Salad</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac14; Peck of very small potatoes<br />
+&frac12; Portion Small Onion<br />
+1 Small Bunch Celery<br />
+2 Tablespoons of Sugar<br />
+4 Tablespoons Olive Oil<br />
+&frac12; Pint of Vinegar<br />
+Salt and Pepper to taste</td></tr>
+</table></div>
+
+<p>Boil potatoes until soft; pare and let cool, then
+slice very thin; add finely cut onions and diluted
+vinegar enough to mix well; add salt, pepper and
+sugar, some celery cut fine and lastly olive oil<span class='pagenum'><a name="Page_169" id="Page_169">[169]</a></span>.</p>
+
+
+<div class="blockquot3"><br />Serenely full, the epicure would say Fate cannot
+harm me, I have dined today.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Sidney Smith</div>
+
+
+<h3>Codfish Salad</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 piece of codfish<br />
+&frac12; cup diluted vinegar<br />
+black pepper to season<br />
+1 cup cold boiled potatoes, slices very thin<br />
+1 tablespoon chopped parsley<br />
+1 hard boiled egg<br />
+1 teaspoon olive oil</td></tr>
+</table></div>
+
+<p>Soak fish over night. Place in fresh water and
+bring to the boiling point. Do not allow it to
+boil. Take out fish and shred. Remove all skin
+and bones. Allow it to cool.</p>
+
+<p>Add potatoes, parsley, pepper, oil and vinegar.</p>
+
+
+<h3>Swedish Wreathes</h3>
+
+<p>Work 1 cup of bread dough, &frac14; cup butter and
+&frac14; cup lard, using the hands. When thoroughly
+blended, toss on floured board and knead, using
+enough flour to prevent sticking.</p>
+
+<p>Cut off pieces and roll like bread stick; shape
+into rings, dip upper surface in blanched
+almonds that have been chopped and salted.
+Arrange on buttered baking sheets.</p>
+
+<p>Bake in hot oven until brown.<span class='pagenum'><a name="Page_170" id="Page_170">[170]</a></span></p>
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. F. M. Roessing">
+<tr><td align='left'><h3>Bean Salad</h3><div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac14; peck Green String Beans<br />
+&frac12; small onion<br />
+&frac12; cup vinegar<br />
+&frac12; cup sweet or sour cream<br />
+2 tablespoons sugar<br />
+&frac12; tablespoon salt<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper or paprika</td></tr>
+</table></div>
+
+<p>Boil the beans until tender in salt water, not
+soft, drain and let cool. When cold add the
+onion, cut fine; mix the cream, vinegar, salt,
+sugar and pepper and pour over beans; serve
+very cold on lettuce leaves.</p>
+
+<p>Hard boiled eggs can be used as a garnish.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. F. M. Roessing.</span>
+</div></td><td align='left'><div class="figcenter" style="width: 186px;">
+<img src="images/illo170.jpg" width="186" height="250" alt="Mrs. F. M. Roessing" title="Mrs. F. M. Roessing" />
+</div>
+</td></tr>
+</table></div>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_171" id="Page_171">[171]</a></span></p>
+
+
+<h3>Hot Slaw</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 small head cabbage<br />
+1 onion<br />
+1 tablespoon bacon fat<br />
+1 teaspoon sugar<br />
+1 teaspoon vinegar<br />
+salt to taste</td></tr>
+</table></div>
+
+<p>Cut cabbage not too fine, heat fat in sauce pan.
+Wash cabbage and put into that a little water
+and add onion, cut up, salt and a little pepper.
+Cook about twenty minutes, then add the sugar
+and vinegar.</p>
+
+<p>It must be sour-sweet. It is then ready to
+serve.</p>
+
+
+<h3>Creole Salad</h3>
+
+<p>Cut off the tops of eight medium sized sweet
+bell peppers, saving the tops with the stems attached;
+remove all the seeds and white portion
+without breaking the pepper, then throw them
+into ice water for 30 minutes.</p>
+
+<p>Mix together a cupful of minced ham and
+chicken, four hard boiled eggs and a bunch of
+celery, chopped, and a Spanish Onion.</p>
+
+<p>Moisten with dressing, fill the shells, replace
+the tops and serve.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_172" id="Page_172">[172]</a></span></p>
+<h2>COLORED SALADS</h2>
+
+<div class="center">A Salad to Fit in With Any Scheme of Decoration
+You May Wish to Carry Out.</div>
+
+
+<h3>Yellow</h3>
+
+<p>To make a yellow salad use the yellower heart
+leaves of lettuce. On them put diced orange
+pulp, dressed with French dressing and sprinkled
+with chopped walnut meats. Or else scoop
+out the centers of small yellow-skinned apples
+and fill them with a mixture of orange and apple,
+dressed with mayonnaise made with lemon juice
+for thinning and a flavoring of mustard.</p>
+
+
+<h3>Green</h3>
+
+<p>On green, but tender leaves of lettuce, put a
+little mound of spinach, which has been boiled
+and pressed through a sieve and mixed with
+French dressing. In the center of each mound,
+concealed by the spinach, put a spoonful of chopped
+hard-boiled egg.</p>
+
+
+<h3>Green and White</h3>
+
+<p>Peel and boil tiny white turnips of equal size
+and hollow out the center of each. Fill with cold
+boiled peas and mayonnaise and put on green
+lettuce leaves.<span class='pagenum'><a name="Page_173" id="Page_173">[173]</a></span></p>
+
+
+<h3>White</h3>
+
+<p>Celery, potato, chicken&mdash;white meat only&mdash;white
+fish, blanched asparagus&mdash;any or two of
+these may be used for white salad. Dress with
+French dressing or with a white mayonnaise, to
+which the beaten white of egg has been added
+and which has been thinned with vinegar.</p>
+
+
+<h3>Red</h3>
+
+<p>Scoop out the inside of tomatoes. Save the
+slice removed from the top for a cover and replace
+it on the tomato after filling it with a mixture
+of celery and nut meats, mixed with mayonnaise.
+Place each tomato on a white leaf of
+lettuce.</p>
+
+
+<h3>Pink</h3>
+
+<p>Strain tomato juice and mix it with equal
+quantity of white stock&mdash;veal or chicken. Thicken
+sufficiently with gelatin and harden in molds.
+Serve on white lettuce leaves, with mayonnaise
+that has been colored with a little cranberry
+juice.</p>
+
+
+<h3>Orange Salad</h3>
+
+<p>Make mayonnaise with much egg yolk in proportion
+to other ingredients, and thin with cider
+vinegar. Dice tender carrots and arrange on lettuce
+leaves, dressing with orange mayonnaise<span class='pagenum'><a name="Page_174" id="Page_174">[174]</a></span>.</p>
+
+
+<div class="saying"><br />Animals feed, Men eat, but only intelligent Men
+know what to eat.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Brillat <ins title="Transcriber's Note: original reads 'Lavarin'">Savarin</ins></div>
+
+
+<h3>Tomato Aspic</h3>
+
+<p>In Tomato Aspic&mdash;Tomato jellies with sardines
+should be made in ample time to harden on
+ice. The aspic referred to is ordinary gelatin
+mixed with soup stock instead of plain water.
+Remove the skin from sardines, then split them
+open and take out the backbone and cut them
+into narrow strips.</p>
+
+<p>Mix together in equal quantities some stiff
+mayonnaise sauce and cool, but liquid, aspic jelly
+then stir in some chopped capers and small pieces
+of tomato, in the <ins title="Transcriber's Note: original reads 'proporton'">proportion</ins> of a dessertspoon of
+each to half a pint of the mayonnaise and aspic
+mixture; and, lastly, add the sardines.</p>
+
+<p>Have at hand some small tomato molds which
+have been rather thickly lined with tomato aspic,
+fill them with the sardine mixture and leave
+on ice until the jellies can be unmolded; serve
+each on a small leaf of lettuce, and surround
+with a salad of water-cress and sliced tomatoes.</p>
+
+
+<h3>Suffrage Salad Dressing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Yolks of 2 eggs<br />
+3 tablespoons of sugar<br />
+2 tablespoons of tarragon vinegar<br />
+1 pinch of salt</td></tr>
+</table></div>
+
+<p>Beat well; cook in double boiler. When cold
+and ready to serve, fold in &frac12; pint of whipped
+cream.<span class='pagenum'><a name="Page_175" id="Page_175">[175]</a></span></p>
+
+
+<h3>Cucumber Aspic</h3>
+
+<p>Four large cucumbers, one small onion, half
+a box of gelatine soaked in half a cup of cold
+water, salt and white pepper to taste. Peel the
+cucumbers, cut into thick slices and place, with
+the sliced onion, over the fire with a scant quart
+of water. Simmer for an hour, stir in the gelatine
+and, when this is dissolved, season the jelly,
+strain it and set aside to cool. It may be formed
+into small moulds and turned out on lettuce
+leaves, or used in a border-mould for garnishing
+a fish or tomato salad, or set to form in a salad
+bowl and taken out by the spoonful and served on
+lettuce leaves. French dressing is better with it
+than mayonnaise.</p>
+
+
+<h3>Boiled Mayonnaise Dressing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+1 piece of butter size of walnut<br />
+1 tablespoon of sugar<br />
+&frac12; teaspoon of mustard<br />
+&frac12; teaspoon of salt<br />
+&frac12; teaspoon white pepper<br />
+1 tablespoon cider vinegar<br />
+1 tablespoon boiling water just before putting in double boiler.</td></tr>
+</table></div>
+
+<p>Mix dry ingredients and beaten egg. Add
+melted butter and vinegar. Beat well until thoroughly
+mixed. Add boiling water; cook until
+thick. Use level measures. If too thick use plain
+cream to thin.<span class='pagenum'><a name="Page_176" id="Page_176">[176]</a></span></p>
+
+<hr style="width: 65%;" />
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Oliver H. P. Belmont">
+<tr><td align='left'><div class="figcenter" style="width: 273px;">
+<img src="images/illo176.jpg" width="273" height="400" alt="Mrs. Oliver H. P. Belmont" title="Mrs. Oliver H. P. Belmont" />
+</div></td><td align='left'><h3><ins title="Transcriber's Note: original reads 'Mayonaise'">Mayonnaise</ins> Dressing Without Oil</h3>
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2&nbsp;</td><td align='left'>Table</td><td align='left'>spoons&nbsp;</td><td align='left'>Dry Mustard</td></tr>
+<tr><td align='left'>2&nbsp;</td><td align='center'>"</td><td align='center'>"</td><td align='left'>Salt</td></tr>
+<tr><td align='left'>2&nbsp;</td><td align='center'>"</td><td align='center'>"</td><td align='left'>Flour</td></tr>
+<tr><td align='left'>2&nbsp;</td><td align='center'>"</td><td align='center'>"</td><td align='left'>Sugar</td></tr>
+</table></div>
+
+
+<p>Sift together through fine strainer three times.
+Put into a double cooker two cups of milk. Beat
+four eggs thoroughly. Add to the milk. Melt
+two tablespoons of butter and add to the milk
+and eggs. Then add all the above dry sifted ingredients.</p>
+
+<p>Put on fire, stirring constantly. When it begins
+to thicken add drop by drop one-half teacup
+vinegar.</p>
+
+<p>Cook until thick, which will be about twenty
+minutes.</p>
+
+<p>Remove from fire and put in cool place.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;"><span class="smcap">Mrs. Oliver H. P. Belmont</span>,</span><br />
+President Political Equality Ass'n.<br />
+New York.<br />
+</div></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_177" id="Page_177">[177]</a></span></p>
+
+
+<h3>French Dressing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; teaspoon salt<br />
+2 tablespoons lemon juice<br />
+&frac12; teaspoon pepper<br />
+4 tablespoons olive oil</td></tr>
+</table></div>
+
+
+<h3>Alabama Dressing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 cups of oil<br />
+yolks of 3 eggs<br />
+&frac12; cup of vinegar</td></tr>
+</table></div>
+
+<p>Make this carefully into a smooth and well
+blended mayonnaise. It will take fully &frac12; hour,
+but the success of the dressing depends upon the
+mayonnaise. Now stir in slowly &frac12; bottle chili
+sauce until well mixed with the mayonnaise.
+Then chop together very fine 1 bunch of chives,
+3 hard boiled eggs, 2 pimentos, &frac12; green pepper;
+add paprika and salt to taste and mix well
+with the mayonnaise.</p>
+
+<p>This will make about 1 quart of dressing. It
+should be kept in a cool place and covered when
+not in use. It will keep a long time.<span class='pagenum'><a name="Page_178" id="Page_178">[178]</a></span></p>
+
+
+<h3>Cooked Salad Dressing</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Yolks 2 eggs<br />
+&frac12; teaspoon dry mustard<br />
+&frac12; teaspoon salt<br />
+4 tablespoons butter<br />
+6 tablespoons hot vinegar<br />
+1 tablespoon sugar</td></tr>
+</table></div>
+
+<p>Beat yolks until creamy, add to them the mustard,
+salt and sugar. Beat in slowly the butter
+melted, also add vinegar. Cook until it thickens.
+It is best to make this in a double boiler. When
+cold, add 1 cup sweet or sour cream.</p>
+
+<p>This keeps well and is particularly fine for
+lettuce, celery, beans, asparagus or cauliflower.<span class='pagenum'><a name="Page_179" id="Page_179">[179]</a></span></p>
+
+
+<h3>Caviare Dressing</h3>
+
+<div class='center'>(For Tomato Salad)</div>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 heaping tablespoons of caviare<br />
+Yolks of 2 eggs, boiled hard and grated<br />
+One tablespoon of chopped onions<br />
+&frac14; tablespoon of paprika<br />
+4 tablespoons of olive oil<br />
+2 tablespoons of tarragon vinegar</td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_180" id="Page_180">[180]</a></span></p>
+<h2>MEAT and FISH SAUCES</h2>
+
+
+<h3>Bechamel Sauce</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; cups whitestock<br />
+1 slice onion<br />
+1 slice carrot<br />
+Bit of Bay leaf<br />
+Sprig of parsley<br />
+<small><sup>1</sup>/<sub>8</sub></small> teaspoon pepper<br />
+6 peppercorns<br />
+&frac14; cup butter<br />
+&frac14; cup flour<br />
+1 cup scalded milk<br />
+&frac12; teaspoon salt</td></tr>
+</table></div>
+
+<p>Cook white stock 20 minutes with onion, carrot,
+bay leaf, parsley and peppercorns, and then
+strain; there should be one cupful.</p>
+
+<p>Melt the butter, add flour, and gradually the
+hot stock and milk. Season with salt and
+pepper.</p>
+
+
+<h3>A Sauce for Hot Meats</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup sharp vinegar<br />
+2 tablespoons Colman's Mustard<br />
+a little Tabasco Sauce<br />
+2 tablespoons Horse Radish<br />
+&frac12; cup butter melted very hot<br />
+Pepper and salt to taste<br /></td></tr>
+</table></div>
+<p><span class='pagenum'><a name="Page_181" id="Page_181">[181]</a></span></p>
+
+<div class='saying'><br />
+A warmed-up dinner was never worth much<br />
+<div class='sig'>
+<span style="margin-right: 8em;">&mdash;Boileau.</span><br />
+</div></div>
+
+
+<h3>Gravy Warmed Over for Meats</h3>
+
+<p>One-half cup walnut catsup, 1 wine glass tomato
+catsup, 1 small cup sherry (may be omitted),
+1 tablespoon butter, rubbed smooth with
+flour, 1 small onion chopped very fine, 1 teaspoon
+currant jelly, salt and pepper.</p>
+
+<p>When thoroughly mixed lay slices of the meat
+in a dish, pour the gravy over, then set dish in
+the oven until all is well heated through. Serve.</p>
+
+
+<h3>Horse Radish Sauce</h3>
+
+<p>Make a plain white sauce and season to taste.
+When done add &frac34; cup of grated horseradish and
+&frac12; cup cream.</p>
+
+<p>Very good for meats, especially boiling meat<span class='pagenum'><a name="Page_182" id="Page_182">[182]</a></span>.</p>
+<hr style="width: 65%;" />
+
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="George H. Hodges">
+<tr><td align='center'>STATE OF KANSAS.<br />
+<div class='right'>
+Jan. 6, 1914.</div>
+
+
+<div class='unindent'>Editress Suffrage Cook Book:</div>
+
+<p>What do I think of woman suffrage? I
+wrote the resolution in the Kansas Senate submitting
+the constitutional amendment for it.
+When I became Governor of Kansas I found a
+hundred little orphans at our State Orphans'
+Home, mothered by a man. The little unfortunates
+at our schools for the deaf and the blind
+were mothered by men. I placed women at the
+head of these institutions. Among the other appointees
+during my term of office was a woman
+on the Board of Administration, the board having
+our educational institutions in charge; a
+woman on the Board of Health; a woman Factory
+Inspector; a woman Parole Officer; a woman
+on the State Text Book Commission; two
+women on the Board of Education, and women
+physicians at our state hospitals. In every instance
+these women gave the State of Kansas better
+service than did the men whom they succeeded.</p>
+
+<p>The women of Kansas have "arrived" and
+the state service is better by their participating
+in it.</p>
+
+<div class='sig'>
+<span style="margin-right: 6em;">Cordially yours,</span><br />
+<span style="margin-right: 2em;"><span class="smcap">George H. Hodges.</span></span><br />
+Governor.<br />
+</div></td><td align='left'><div class="figcenter" style="width: 211px;">
+<img src="images/illo182.jpg" width="211" height="300" alt="Governor George H. Hodges" title="Governor George H. Hodges" />
+</div></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_183" id="Page_183">[183]</a></span></p>
+
+<div class="saying">Cooking takes a little training and a great deal
+of common sense.</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_184" id="Page_184">[184]</a></span></p>
+<h2>EGGS, ETC.</h2>
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Mrs. Carrie Chapman Catt">
+<tr><td align='left'><div class="figcenter" style="width: 250px;">
+<a href="images/illo184-big.jpg"><img src="images/illo184.jpg" width="250" height="400" alt="Mrs. Carrie Chapman Catt" title="Mrs. Carrie Chapman Catt" /></a>
+</div></td><td align='left'><h3>Pain d'Oeufs</h3>
+
+<p>Beat slightly six eggs, add six tablespoons sugar,
+a pinch of salt and one-half teaspoon vanilla.
+Scald three cups of milk and pour slowly over
+the eggs, stirring constantly.</p>
+
+<p>Melt in a granite or aluminum baking dish six
+tablespoons of sugar until brown, using no water.
+Pour the custard into this, set into a pan of hot
+water and bake in a slow oven 45 minutes or
+more until the custard is set, and a testing
+knife comes out clean. The water in the pan must
+not boil.</p>
+
+<p>When perfectly cold turn upside down into a
+glass or china serving dish.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Carrie Chapman Catt.</span>
+</div></td></tr>
+</table></div>
+
+<div class='tnote'><small>To aid the reader, a larger image of this photo
+with its handwritten caption can been seen by clicking on the image.</small></div><p><span class='pagenum'><a name="Page_185" id="Page_185">[185]</a></span></p>
+<hr style="width: 65%;" />
+
+<h3>Bread Crumb Omelet</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 eggs<br />
+small teaspoon salt<br />
+little minced onion<br />
+4 or 5 cups bread crumbs<br />
+2 cups milk<br />
+4 sprigs parsley (minced fine)<br />
+minced sweet green peppers can be added<br />
+&frac14; cup butter softened (melt and cool)</td></tr>
+</table></div>
+
+<p>Beat all well together, pour into a buttered dish
+and bake in a slow oven until lightly browned.</p>
+
+<p>Should be served at once, as it sinks down when
+cooling. This does not harm it only it does not
+look so pretty. If it browns too quickly&mdash;cover.</p>
+
+
+<h3>Egg Patties</h3>
+
+<p>Beat eggs lightly and add crushed cracker
+crumbs till it forms a thick paste, then thin with
+a little milk. Season with finely cut onion, pepper
+and salt. Fry in butter, like pancakes. Very
+good and something different.<span class='pagenum'><a name="Page_186" id="Page_186">[186]</a></span></p>
+
+<div class='saying'><br />
+God sends meat and the devil sends cooks.
+
+<div class='sig'>
+<span style="margin-right: 8em;">John Taylor</span><br />
+</div></div>
+
+
+<h3>Florentine Eggs in Casseroles</h3>
+
+<p>Chop cooked spinach very fine and season with
+butter and salt. Put 1 tablespoon spinach in each
+buttered individual casserole, sprinkle with 1
+teaspoon grated Parmesan cheese, and slip into
+each an egg. Cover each egg with &frac12; teaspoon
+grated Parmesan cheese and 1 teaspoon Bechamel
+sauce.</p>
+
+<p>Bake until the eggs are set, and serve immediately.
+This makes a delicious entree.</p>
+
+
+<h3>Cheese Souffle</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 eggs beaten separately very light<br />
+1 cup sour cream<br />
+1 cup grated cheese<br />
+2 teaspoons finely sifted flour</td></tr>
+</table></div>
+
+<p>Bake in a quick oven in buttered baking dish.<span class='pagenum'><a name="Page_187" id="Page_187">[187]</a></span></p>
+
+
+<h3>Oyster Omelet</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; pint oysters<br />
+3 eggs<br />
+salt and pepper to taste<br />
+2&frac12; tablespoons butter</td></tr>
+</table></div>
+
+<p>Drain oysters. Put butter in pan and cook
+oysters until they curl. Beat eggs lightly and
+put over oysters; season and shake until done.
+Serve at once.</p>
+
+
+<h3>Potato Omelet</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 medium potatoes<br />
+1 large spoon butter<br />
+&frac12; tablespoon lard<br />
+5 eggs<br />
+&frac12; onion minced<br />
+season to taste</td></tr>
+</table></div>
+
+<p>Scrape the potatoes into cold water to keep
+from discoloring. Put butter and lard in skillet,
+and brown carefully, add potato squeezed out of
+the water also onion, cook slowly and then beat
+the eggs and add.</p>
+
+<p>When done on one side put a plate over the
+skillet and turn the omelet, now slip in the pan
+and brown the other side. Serve at once<span class='pagenum'><a name="Page_188" id="Page_188">[188]</a></span>.</p>
+
+<hr style="width: 65%;" />
+<div class="blockquot"><p>"Well, Marie" said Jiggles after the town election
+"for whom did you vote this morning?"</p>
+
+<p>"I crossed off the names of all the candidates," returned
+Mrs. Jiggles, "and wrote out my principles on
+the back of my ballot. This is no time to consider
+individuals and their little personal ambitions."&mdash;New
+York Times.</p></div>
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_190" id="Page_190">[190]</a></span></p>
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="G. W. Cable">
+<tr><td align='left'><div class="figcenter" style="width: 267px;">
+<img src="images/illo190.jpg" width="267" height="400" alt="George W. Cable" title="George W. Cable" />
+</div></td><td align='left'><div class='right'>
+Northampton, Mass.<br />
+Dec. 22, 1914.<br />
+</div>
+
+<div class='unindent'>Editress Suffrage Cook Book:<br /></div>
+
+<p>As to a sentiment on equal suffrage, let me
+say that if I had no more generous reason for approving
+it, I should do so on the ground of my
+opposition to seeing any element of our people
+enjoying large liberty and influence without the
+restraints of a corresponding responsibility in
+the suffrage.</p>
+
+<div class='sig'>
+<span style="margin-right: 2em;">Ever yours truly,</span><br />
+<span class="smcap">G. W. Cable.</span><br />
+</div></td></tr>
+</table></div>
+
+
+
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_191" id="Page_191">[191]</a></span></p>
+<h2>CREAMS, CUSTARDS, ETC.</h2>
+
+
+<h3>Strawberry Short Cake a la Mode</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup flour<br />
+&frac12; teaspoon Baking powder<br />
+&frac14; teaspoon salt<br />
+1 heaping tablespoon of butter</td></tr>
+</table></div>
+
+<p>Sift the dry ingredients together and work in
+the butter. Mix with enough milk to make a stiff
+dough which can be rolled as thin as a wafer.</p>
+
+<p>Put one thin layer on a pie-pan and butter
+lightly; lay another layer on first. Bake eight
+minutes in a moderate oven.</p>
+
+<p>When cold cut in pieces and split each piece.
+Place a large tablespoon of crushed, sweetened
+strawberries between the layers, add the top layer,
+add more berries, and last of all, a heaping
+tablespoon of ice cream or frozen custard.</p>
+
+
+<h3>Frozen Custard</h3>
+
+<div class='center'>(for above Short Cake)</div>
+
+<p>To 1 pint of milk add &frac12; pint of cream. Scald.
+Have ready 1 egg, well beaten, 1 scant cup of
+granulated sugar, and one level tablespoon of
+cornstarch.</p>
+
+<p>Add this mixture to the milk and cream as
+soon as they come to a boil. Stir and set aside
+to cool. When cold, add 1 teaspoon of vanilla
+and freeze.<span class='pagenum'><a name="Page_192" id="Page_192">[192]</a></span></p>
+
+
+<h3>Stewed Apples</h3>
+
+<p>Cut apples in quarters and immediately put in
+saucepan and pour over them boiling water just
+to cover.</p>
+
+<p>Put on lid and boil quickly until tender. Sprinkle
+sugar over them to taste. But never stir the
+apples at any time. When sugar is on leave the
+lid off, let cook about five minutes longer, never
+stirring.</p>
+
+<p>Ready to serve, hot or cold.<span class='pagenum'><a name="Page_193" id="Page_193">[193]</a></span></p>
+
+
+<h3>Cinnamon Apples</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 cups sugar&mdash;pinch salt<br />
+2&frac12; cups water<br />
+1 cup cinnamon drops<br />
+8 apples</td></tr>
+</table></div>
+
+<p>Make a syrup of water and sugar. Put in cinnamon
+drops. Pare and core apples. Place in
+syrup and boil until tender, do not allow to
+break.</p>
+
+<p>Take out when tender and place in a dish or if
+you wish in individual dishes. Pour over syrup,
+and allow to cool. When cold pour whipped
+cream on top of each and a cherry on top of
+cream.<span class='pagenum'><a name="Page_194" id="Page_194">[194]</a></span></p>
+
+
+<h3>Fire Apples</h3>
+
+<p>Select bright red apples, cut off the tops and
+with a knife remove the meat, leaving only
+sufficient wall to hold apple in shape. Make a
+filling of the following:</p>
+
+<p>To six apples allow about twelve tablespoons
+of very dry cooked rice, six tablespoons cracker
+crumbs, six tablespoons chopped apples, six
+tablespoons sugar, six tablespoons seeded raisins,
+six tablespoons chopped almonds.</p>
+
+<p>Whip one egg thoroughly, place in a cup and
+fill the cup with milk; stir well and place in a
+double boiler, adding one-half teaspoon butter,
+grated rind and juice of one-half lemon and a
+dash of nutmeg. Cook until it thickens, cool,
+then mix it into the filling, being careful not to
+get it too soft. Mold lightly with the fingers and
+fill the apples, sprinkle with sugar, add a cupful
+of water and bake in a moderate oven. Serve
+with whipped cream or custard sauce.<span class='pagenum'><a name="Page_195" id="Page_195">[195]</a></span></p>
+
+
+<h3>Candied Cranberry Recipe</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart berries<br />
+2 cups sugar<br />
+1&frac12; large cups of hot or cold water<br />
+pinch of soda</td></tr>
+</table></div>
+
+<p>Wash and make a little slit in each berry. For
+each quart of berries put one and a half large
+cups of hot or cold water in kettle. Then the berries,
+then spread 2 cups sugar over them, also a
+pinch of soda. Keep covered closely all the time,
+do not stir or lift lid until perfectly cold. From
+the moment it begins to boil count five minutes&mdash;no
+more&mdash;to cook them.</p>
+
+<p>If you remove the lid the lovely gloss will be
+lost.</p>
+
+
+<h3>Apple Rice</h3>
+
+<p>1 cup of rice boiled in water with a piece of
+butter and a little salt until half done. Then add
+six apples cut in pieces. Cook together until
+both rice and apples are well done. Add sugar to
+taste. When ready to serve pour over melted
+butter browned. Serve with sugar and cinnamon.</p>
+
+<div class='sig'>
+<span class="smcap">Mrs. Raymond Robins.</span>
+</div>
+<p><span class='pagenum'><a name="Page_196" id="Page_196">[196]</a></span></p>
+
+
+<h3>Jelly Whip</h3>
+
+<p>Dissolve one package of gelatin in a cupful of
+cold water. Add to that two cupfuls of sugar
+and one quart of boiling water. Divide the mixture
+into three parts, in one of which place
+marshmallows and white grapes. In the second
+one put pineapple and oranges and in the third
+nuts. Fill individual glasses with different mixtures
+and serve them with whipped cream. Decorate
+with preserved cherries, candied orange peel
+and nuts.<span class='pagenum'><a name="Page_197" id="Page_197">[197]</a></span></p>
+
+
+<h3>Pineapple Parfait</h3>
+
+<p>Pare and shred a ripe pineapple, add one cup
+of sugar and let stand for several hours. Drain
+off one cup of the juice, boil it with three-quarters
+of a cup of sugar for 10 minutes. Add slowly
+to well beaten yolks of four eggs, and cook
+in a double boiler, stirring all the time, until
+the mixture will coat the spoon. Remove from
+the fire and beat until cold. Then add two tablespoons
+of lemon juice and two cups of cream
+whipped to a stiff froth.</p>
+
+<p>Pack in a mold, cover tightly and surround
+with ice and salt for four hours.</p>
+
+
+<h3>Rice</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac34; cup of rice washed 7 times<br />
+&frac12; cup currants<br />
+1&frac14; cups milk<br />
+Yolk of 1 egg<br />
+2&frac12; tablespoons sugar<br />
+1 small piece lemon rind</td></tr>
+</table></div>
+
+<p>Boil rice in a large quantity of boiling water
+for 20 minutes; drain and add milk, sugar, lemon
+rind, currants. Let cook slowly for 15 minutes
+and remove from fire; beat the yolk of an egg in
+a little milk and stir in the rice.</p>
+
+<p>Do not set back on the fire. Serve cold.<span class='pagenum'><a name="Page_198" id="Page_198">[198]</a></span></p>
+
+
+<h3>Pittsburgh Sherbet</h3>
+
+<p>Take a cupful of the syrup from a jar of
+raspberry preserves and the same amount of
+juice from a can of pineapple; add two tablespoons
+of lemon juice and a syrup made by boiling
+together a pint of water and a cupful of sugar.
+When cold add four tablespoons of orange
+juice and freeze. When stiff, open the freezer
+and add the white of an egg, beaten stiff with a
+teaspoon of powdered sugar.</p>
+
+
+<h3>Lemon Sherbet</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart milk<br />
+2 cups sugar<br />
+juice 3 lemons</td></tr>
+</table></div>
+
+<p>Dissolve sugar in milk, place in freezer. Add
+lemon juice after freezer has been packed. Add
+juice rapidly and with violent stirring, then immediately
+place in dasher and turn the crank
+until frozen.<span class='pagenum'><a name="Page_199" id="Page_199">[199]</a></span></p>
+
+
+<h3>Fruit Cocktails</h3>
+
+<p>Peel and cut one orange and one grapefruit
+into small pieces, removing all seeds and white
+bits of skin, add two sliced bananas, a tablespoon
+of chopped or grated pineapple, sweeten to taste,
+and mix with the juice from a can of pineapple.
+Stand in a very cold place, or put in the ice
+cream freezer and partially freeze, serve in small
+glasses and ornament with maraschino cherries.
+Reserve the remaining pineapple for a luncheon
+dish.<span class='pagenum'><a name="Page_200" id="Page_200">[200]</a></span></p>
+
+<hr style="width: 65%;" />
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Charlotte Perkin Gilman">
+<tr><td align='center'><h3>Synthetic Quince</h3>
+
+An Accidental Discovery
+
+<p>I put too much water with my rhubarb and had
+a whole dishful of beautiful pink juice left over,
+about a quart. In this I cooked some apples,
+quartered, and stewed till soft, and just as an
+experiment added a saucerful of strawberries&mdash;also
+"left over."</p>
+
+<p>The result, being served, looked and tasted
+exactly like quince, except that the apple was a
+little softer.</p>
+
+<div class='sig'>
+<span class="smcap">Charlotte Perkin Gilman.</span>
+</div></td><td align='left'><div class="figcenter" style="width: 203px;">
+<img src="images/illo200.jpg" width="203" height="300" alt="Mrs. Charlotte Perkin Gilman" title="Mrs. Charlotte Perkin Gilman" />
+</div></td></tr>
+</table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_201" id="Page_201">[201]</a></span></p>
+
+
+<h3>Grape Juice Cup</h3>
+
+<p>Soak the grated rind of one orange in the juice
+of one lemon for 15 minutes. To this add a cupful
+of boiling water and a tablespoon of sugar.</p>
+
+<p>Place in a saucepan of granite ware and add
+one quart of unfermented grape juice, four whole
+cloves and a pinch of powdered mace. Bring
+slowly to the boiling point and simmer for ten
+minutes.</p>
+
+<p>Boil together one cupful of sugar and two
+tablespoons of water without stirring until it
+spins a thread.</p>
+
+<p>Pour this gradually upon the stiffly beaten
+whites of two eggs. Add the boiling grape juice,
+dust lightly with grated nutmeg and serve immediately<span class='pagenum'><a name="Page_202" id="Page_202">[202]</a></span>.</p>
+
+
+<div class="blockquot3"><br />Live while you live, the epicure would say and
+<ins title="Transcriber's Note: original reads 'sieze'">seize</ins> the pleasures of the present day.&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;Doddridge</div>
+
+
+<h3>Peppermint Cup</h3>
+
+<p>Soak half an ounce of pulverized gum arabic in
+half a cupful of cold water for 30 minutes. Dissolve
+it over hot water.</p>
+
+<p>Add one cupful of powdered sugar and cook
+until it will spin a thread.</p>
+
+<p>Pour this upon the stiffly beaten whites of two
+eggs, and when well blended add gradually a
+pint of boiling cream, a few drops of essence of
+peppermint and a tiny pinch of baking soda.</p>
+
+<p>Serve while it foams, sprinkled with a little
+powdered cinnamon<span class='pagenum'><a name="Page_203" id="Page_203">[203]</a></span>.</p>
+
+
+<div class="saying"><br />Unquiet meals make ill digestions.
+
+<div class='sig'>
+<span style="margin-right: 8em;">Comedy of Errors</span>
+</div></div>
+
+
+<h3>Amber Marmalade</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 orange<br />
+1 grape fruit<br />
+1 lemon</td></tr>
+</table></div>
+
+<p>Slice very thin. Measure the fruit and add 3
+times the quantity of water. Stand in an earthen
+dish over night and in morning boil for ten minutes.
+Stand another night and the second morning
+add pint for pint of sugar and boil steadily
+until it jellies.</p>
+
+<p>This should make 8 or 10 glasses but the size
+of fruit determines the quantity. Stir as little
+as possible during the two hours or more of the
+cooking which it requires. Do not use the rind
+of the grape fruit.</p>
+
+
+<h3>Grape Juice</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>5 lbs Concord Grapes<br />
+1 quart water<br />
+sugar</td></tr>
+</table></div>
+
+<p>Boil grapes five to ten minutes. Then strain
+through a wire strainer and afterwards cheese
+cloth. To every quart of juice add 1 lb. sugar.
+Bottle and seal.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_204" id="Page_204">[204]</a></span></p>
+<h2>PRESERVES, PICKLES, ETC.</h2>
+
+
+<h3>Sour Pickles</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 peck green tomatoes<br />
+1 lb. figs<br />
+1 lb. seeded raisins<br />
+1 cup vinegar<br />
+4 cups sugar<br />
+20 cloves<br />
+A few sticks cinnamon</td></tr>
+</table></div>
+
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Lucretia L. Blankenburg">
+<tr><td align='left'><div class="figcenter" style="width: 217px;">
+<img src="images/illo204.jpg" width="217" height="300" alt="Lucretia L. Blankenburg" title="Lucretia L. Blankenburg" />
+</div>
+</td><td align='center'><h3>Sweet Pickles</h3>
+
+Tomato and Fig Pickles
+
+<p>One peck of green tomatoes sliced and salted in
+layers, place in granite boiler over night. In the
+morning drain off brine and rinse in cold water.</p>
+
+<p>Chop up a pound of figs, add to the tomatoes,
+cover with vinegar and boil twenty minutes; add
+1 pound of seeded raisins, 1 cup of vinegar, 4
+cups of sugar, 20 cloves and a few sticks of cinnamon
+tied in a cheese cloth bag, and cook together
+slowly for &frac34; of an hour.</p>
+
+<div class='sig'>
+<span class="smcap">Lucretia L. Blankenburg.</span>
+</div>
+</td></tr>
+</table></div>
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_205" id="Page_205">[205]</a></span></p>
+
+
+<h3>Lemon Butter</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>6 eggs<br />
+3 very large lemons (rind and juice)<br />
+2 cups sugar<br />
+2 tablespoons water<br />
+butter size of walnut</td></tr>
+</table></div>
+
+<p>Mix all together with Dove egg beater and
+cook until it boils. Watch that it does not burn.</p>
+
+
+<h3>Kumquat Preserves</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart fruit to 1 pint sugar</td></tr>
+</table></div>
+
+<p>Cut the Kumquats into halves, pick out seeds,
+cover with cold water and bring to a boil. In the
+meantime have your syrup boiling&mdash;1 pint sugar
+to 3 pints water.</p>
+
+<p>Drain fruit and put in syrup and simmer slowly
+for 1 hour. Take out fruit and continue to
+simmer syrup until it begins to get thick.</p>
+
+<p>Put the fruit into syrup&mdash;place preserving
+kettle in pot of boiling water and let them,
+or let the water continue boiling until syrup is
+thick as you like it. Put &frac14; teaspoon fine salt
+in first water, as it adds a fine flavor. Grate
+stem off skin deep<span class='pagenum'><a name="Page_206" id="Page_206">[206]</a></span>.</p>
+
+
+<hr style="width: 65%;" />
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Ernest Lister">
+<tr><td align='center'>STATE OF WASHINGTON<br />
+
+OFFICE OF GOVERNOR<br />
+
+OLYMPIA.<br />
+
+<div class='right'>
+December 22, 1914.</div>
+
+
+<p>Editress Suffrage Cook Book:</p>
+
+<p>I have at hand your letter of the 16th
+inst., asking an expression from me regarding
+Woman Suffrage in the State of Washington.</p>
+
+<p>Replying, I desire to say that the women
+of the State of Washington have had the right
+to vote for something more than three years. I
+know of no one who was in favor of giving them
+this right who to-day opposes it, and large numbers
+of those who were opposed now favor women
+having the ballot. The results in the State
+of Washington certainly indicate that women assist
+in public affairs, rather than otherwise, by
+having the right to vote.</p>
+
+<p>Agreeable to your request, I am sending a
+photograph of myself under separate cover; also
+card carrying my autograph.</p>
+
+<div class='sig'>
+<span style="margin-right: 4em;">Yours very truly,</span><br />
+<span style="margin-right: 2em;"><span class="smcap">Ernest Lister</span>,</span><br />
+Governor.<br />
+</div></td><td align='left'><div class="figcenter" style="width: 210px;">
+<img src="images/illo206.jpg" width="210" height="300" alt="Governor Ernest Lister" title="Governor Ernest Lister" />
+</div></td></tr>
+</table></div>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_207" id="Page_207">[207]</a></span></p>
+
+<div class="saying">Hire me twenty cooks.
+
+<div class='sig'>
+<span style="margin-right: 8em;">&mdash;Shakespeare</span>
+</div></div>
+
+
+<h3>Prunes and Chestnuts</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 lbs. dried prunes<br />
+2 lbs. large chestnuts<br />
+&frac12; lb. Sultana raisins<br />
+1 table spoon butter<br />
+&frac12; cup of sugar<br />
+<small><sup>1</sup>/<sub>3</sub></small> cup of vinegar<br />
+Pinch of cloves<br />
+2 tea spoons of flour</td></tr>
+</table></div>
+
+<p><ins title="Transcriber's Note: original reads 'Peal'">Peel</ins> chestnuts and boil until skin can be removed.
+Boil prunes and raisins together until
+soft, add chestnuts, sugar, salt, cloves and butter,
+when well cooked thicken with flour and vinegar
+stirred together.</p>
+
+
+<h3>Heavenly Hash</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 boxes red raspberries<br />
+2 quarts red currants<br />
+2 quarts cherries<br />
+1 quart gooseberries</td></tr>
+</table></div>
+
+<p>Stem currants and seed cherries, then measure
+fruit. To each cup of fruit allow equal amount
+of sugar. Put the fruit in kettle and add &frac12; cup
+of water; when it comes to boil add sugar and
+boil 20 minutes, then put in jelly glasses.<span class='pagenum'><a name="Page_208" id="Page_208">[208]</a></span></p>
+
+
+<h3>Apple Butter</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 peck tart apples (made into sauce and strained)<br />
+1 quart grape juice<br />
+2 teaspoons cinnamon<br />
+&frac12; teaspoon salt<br />
+2 cups light brown sugar<br />
+2 teaspoons nutmeg</td></tr>
+</table></div>
+
+<p>Boil two hours or longer.</p>
+
+
+<h3>Orange Marmalade</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>6 oranges<br />
+2 lemons</td></tr>
+</table></div>
+
+<p>Slice in small pieces, add six pints of water
+and let stand in covered dish for 24 hours. Then
+boil 1&frac14; hours; let stand another 24 hours. Then
+add pint for pint of sugar with the mixture and
+boil until it jells. (About 45 minutes).<span class='pagenum'><a name="Page_209" id="Page_209">[209]</a></span></p>
+
+
+<h3>Rhubarb and Fig Jam</h3>
+
+<p>Cut five pounds rhubarb into inch pieces
+without peeling. Add one pound figs, four
+pounds sugar, the grated yellow rind and juice
+of one lemon and let stand all night. In the
+morning simmer for an hour. Nut meats may be
+added if desired.<span class='pagenum'><a name="Page_210" id="Page_210">[210]</a></span></p>
+
+
+<h3>Brandied Peaches</h3>
+
+<p>Take off skins with boiling water. For each
+pound of fruit allow &frac12; cupful of sugar and &frac12;
+pint of water. When syrup is boiling, put in
+peaches, a few at a time, and cook until done, but
+not too soft. Just pierce with straw.</p>
+
+<p>Spread on platters to cool.</p>
+
+<p>When cool, put in jars and fill up with the
+syrup mixed with just as much good brandy.</p>
+
+<p>Have syrup thick and seal hot.<span class='pagenum'><a name="Page_211" id="Page_211">[211]</a></span></p>
+
+
+<h3>Cauliflower Pickles</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 heads cauliflower<br />
+2 quarts cucumbers cut in cubes<br />
+1 quart onions cut fine<br />
+1 pint green peppers cut fine</td></tr>
+</table></div>
+
+
+<h3>Mustard Sauce</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong)<br />
+6 tablespoons mustard (Coleman's)<br />
+1 teaspoon tumeric<br />
+1 cup (small) flour<br />
+2 cups sugar<br />
+3 tablespoons salt</td></tr>
+</table></div>
+
+<p>Boil onions, peppers in the vinegar; then add
+the cucumber. After it has boiled a few minutes
+add the cauliflower and then the mustard sauce.
+Boil together a few minutes; bottle and seal hot.</p>
+
+<p>The cauliflower must be boiled alone before
+adding.</p>
+
+<p>This is very excellent.<span class='pagenum'><a name="Page_212" id="Page_212">[212]</a></span></p>
+
+
+<h3>Relish</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>30 large tomatoes<br />
+8 large onions<br />
+8 large red peppers<br />
+5 tablespoons salt<br />
+10 tablespoons sugar<br />
+9 cups vinegar</td></tr>
+</table></div>
+
+<p>Cut the tomatoes and onions and boil one hour
+with the sugar, vinegar and salt; at the end of
+an hour put it through a sieve; now return to
+the stove and add your red peppers, cut very fine,
+and cook one more hour. Have it about the consistency
+of thick cream and bottle hot. Very
+fine for cold meats, fish, etc.</p>
+
+
+<h3>Chili Sauce</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>30 large red tomatoes<br />
+12 medium sized onions<br />
+4 red peppers<br />
+3 teaspoons salt<br />
+12 teaspoons brown sugar<br />
+10 cups cider vinegar</td></tr>
+</table></div>
+
+<p>Chop tomatoes by themselves, then add finely
+chopped onions and peppers. Lastly add sugar,
+salt and vinegar mixing well. Boil 2 hours and
+can.<span class='pagenum'><a name="Page_213" id="Page_213">[213]</a></span></p>
+
+
+<h3>Pickles</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 peck medium sized pickles<br />
+1 gallon cider vinegar<br />
+1 cup sugar<br />
+1 cup mustard<br />
+1 cup salt</td></tr>
+</table></div>
+
+<p>Wash pickles well and pack in stone crock.
+Dissolve mustard in some of the vinegar and mix
+all together and pour over pickles cold. Put on
+a weight&mdash;ready to use in three days.</p>
+
+
+<h3>Tomato Pickle</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 gallon crocks of sliced green tomatoes sprinkled with salt.<br />
+4 small sliced onions mixed and let stand<br />
+2 quarts cider vinegar, heated and added<br />
+5 cents' worth mixed spices<br />
+2 lbs. brown sugar, and boil.</td></tr>
+</table></div>
+
+<p>Makes 3 quarts of pickles<span class='pagenum'><a name="Page_214" id="Page_214">[214]</a></span>
+Corn Salad</p>
+
+<p>2 doz. ears of corn; boil twenty minutes on cob.
+Cut off cob; chop one head cabbage; 3 green peppers,
+and 1 red pepper. Mix together. Put in
+kettle with four pints vinegar; 3 tablespoons salt,
+2 tablespoons ground mustard; 4 cups sugar; 2
+teaspoons celery seed. Cook 20 minutes.</p>
+
+
+<h3>Tomato Catsup (very fine)</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>To &frac12; bushel skinned Tomatoes, add<br />
+1 quart good vinegar<br />
+1 pound salt<br />
+1 pound black pepper (whole)<br />
+1 ounce African Cayenne pepper<br />
+&frac14; pound <ins title="Transcriber's Note: original reads 'alspice'">allspice</ins> (whole)<br />
+1 ounce cloves<br />
+3 small boxes mustard (use less if you do not wish it very hot)<br />
+4 cloves of garlic<br />
+6 onions (large)<br />
+1 pound brown sugar<br />
+1 pint peach leaves</td></tr>
+</table></div>
+
+<p>Boil this mass for 3 hours, stirring constantly
+to keep from burning. When cool, strain through
+a sieve and bottle for use. Vegetable coloring
+may be used if you wish it to remain a bright
+red. (A family recipe handed down for generations
+and very good, indeed).</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_215" id="Page_215">[215]</a></span></p>
+<h2>CANDIES, ETC.</h2>
+
+
+<h3>Five Oz. Childhood Fondant</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 oz. kindness<br />
+1 oz. sunshine<br />
+1 oz. pure food<br />
+1 oz. recreation<br />
+1 oz. rest</td></tr>
+</table></div>
+
+<p>This should be on hand in every household
+where children gladden the hearth. Wherever
+possible distribute it among the little children
+of the poor.</p>
+
+
+<h3>Rose Leaves Candied</h3>
+
+<p>Take red roses, remove all the whites at the
+bottom. Take three times their weight in sugar,
+put a pint of water to a pint of roses, skin well,
+shred the roses a little before you put them into
+the water, and cover them, and when the leaves
+are tender, put in the sugar.</p>
+
+<p>Keep stirring lest they burn and the syrup
+be consumed.</p>
+
+
+<h3>Delicious Fudge</h3>
+
+<p>Delicious fudge is made with sour cream instead
+of fresh milk or cream.<span class='pagenum'><a name="Page_216" id="Page_216">[216]</a></span></p>
+
+
+<h3>Taffy</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 lbs. brown sugar<br />
+1 tablespoon butter<br />
+1 tablespoon golden syrup<br />
+&frac34; cup water<br />
+1 teaspoon vanilla<br />
+1 tablespoon white vinegar</td></tr>
+</table></div>
+
+<p>Mix well and allow it to boil slowly. Skim
+but do not stir. Boil until a little hardens in
+water. Then add the vanilla and vinegar.</p>
+
+<p>Now pour into buttered tins and when the
+edges harden, draw lightly to the center. When
+cool pull until light. When doing so flour the
+hands lightly.</p>
+
+
+<h3>Creole Balls</h3>
+
+<p>Chop half a cupful each of almonds, pecans
+and walnuts and add enough fondant to make
+the mixture of the right consistency to mold into
+bonbons. Boil into little balls and dip in maple
+or chocolate fondant.<span class='pagenum'><a name="Page_217" id="Page_217">[217]</a></span></p>
+
+
+<h3>Chocolate Caramels</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 pint brown sugar<br />
+1 gill milk<br />
+&frac12; pint molasses<br />
+&frac12; cake sweetened chocolate<br />
+1 generous teaspoon butter<br />
+1 tablespoon vanilla</td></tr>
+</table></div>
+
+<p>Boil all of the ingredients (except the vanilla)
+over a slow fire until dissolved, and stir occasionally
+as it burns easily. Test by dropping little in
+water. If it hardens quickly, remove at once
+from the fire. Add vanilla and pour into buttered
+pans.</p>
+
+<p>When cool, cut in squares with a buttered
+knife.</p>
+
+
+<h3>Sea Foam</h3>
+
+<p>For sea foam candy cook three cupfuls of light
+brown sugar, a cupful of water and a tablespoon
+of vinegar until the syrup forms a hard ball when
+dropped into cold water. Pour it slowly over the
+stiffly beaten whites of two eggs, beating continually
+until the candy is stiff enough to hold its
+shape. Then work in half a cupful of chopped
+nuts and half a teaspoon of vanilla. Drop in
+small pieces on waxed paper.<span class='pagenum'><a name="Page_218" id="Page_218">[218]</a></span></p>
+
+
+<h3>How to Make Good Coffee</h3>
+
+<p>When the National Coffee Roasters' <ins title="Transcriber's Note: original reads 'Asosciation'">Association</ins>
+tells how to make good coffee the housewife
+is naturally interested, no matter how fervently
+the family may praise her own brew.
+Coffee is the business of these gentlemen. They
+know it from the scientific standpoint as well as
+practically. Their opinion as to the best method
+of preparing it for the table is, therefore, worth
+consideration.</p>
+
+<p>They tell us, first of all, that the virtues of
+the infusion depend primarily upon the fineness
+with which the roasted bean is ground. Careful
+experiments have shown, indeed, that when pulverized
+it gives a larger yield of full strength
+beverage than in any other shape, so that such
+grinding is urged in the interest of economy, as
+well as from a gastronomic standpoint.</p>
+
+<p>The grinding, however, must be done immediately
+before the coffee is made. Otherwise no
+little of the delicate and much prized flavor of
+the bean will escape.</p>
+
+<p>The method of making the infusion is governed
+by the solubility of the various elements
+composing the coffee. The caffeine and caffetannic
+acid readily dissolve in cold water, but the
+delicate flavoring oils require a considerable degree<span class='pagenum'><a name="Page_219" id="Page_219">[219]</a></span>
+of heat. It so happens that water at the boiling
+point, 212 deg. F., is twice as effective in extracting
+these flavors as when at a temperature
+of 150 deg. F.</p>
+
+<p>Nevertheless, the usual method of boiling the
+coffee is unsparingly condemned by the association.
+The infusion thus made is very high in
+caffeine and tannic acid. It is muddy, too, and
+overrich in dissolved fibrous and bitter matters.
+As most of the deleterious effects of coffee are
+due to dissolved tannin, owing to excessive boiling
+or the use of grounds a second time, this
+method of making the beverage is unqualifiedly
+condemned.</p>
+
+<p>Steeping&mdash;that is, placing the coffee in cold
+water and permitting it to come to a boil&mdash;is
+also deprecated. An infusion so made contains
+less caffeine, to be sure, but it lacks the desired
+aromatic flavor and the characteristic coffee
+taste.</p>
+
+<p>In fine, the association leans to a method of
+coffee making known as filtration. This consists
+in pouring boiling water once through finely
+pulverized coffee confined in a close-meshed muslin
+bag. The resultant infusion is one in which
+the percentage of tannin is extremely low. There
+is a medium amount of caffeine, but the full flavor
+and characteristic taste are present<span class='pagenum'><a name="Page_220" id="Page_220">[220]</a></span>.</p>
+<hr style="width: 65%;" />
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Oswald West">
+<tr><td align='center'>STATE OF OREGON<br />
+
+EXECUTIVE DEPARTMENT<br />
+
+SALEM.<br />
+
+<div class='right'>
+Dec. 22, 1914.</div>
+
+
+<div class='unindent'>Editress Suffrage Cook Book:</div>
+
+<p>This is to acknowledge yours of the 16th
+instant, in reference to women's suffrage, and in
+reply will say that while this right has been enjoyed
+but a short time by our women, they have
+been making excellent use of it. They are prompt
+to register and vote, and their influence is most
+always found upon the side of better government.
+The result of their efforts is already being reflected
+in a number of important measures recently
+adopted in this state, which will make for the
+public good.</p>
+
+<div class='sig'>
+<span style="margin-right: 4em;">Very truly yours,</span><br />
+<span style="margin-right: 2em;"><span class="smcap">Oswald West.</span></span><br />
+Governor.<br />
+</div></td><td align='left'><div class="figcenter" style="width: 282px;">
+<img src="images/illo220.jpg" width="282" height="400" alt="Governor Oswald West" title="Governor Oswald West" />
+</div></td></tr>
+</table></div>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_221" id="Page_221">[221]</a></span></p>
+
+
+<h3>Cottage Cheese</h3>
+
+<p>To make cottage cheese effectively, with an
+aroma and delicacy equal to its nourishment, a
+rich milk which has not lost time in souring
+should be put in an earthenware or stone jar
+with the lid on, and placed in hot water over a
+very slow fire until it is well heated with the curd
+clotted from the whey. When it begins to steam
+the curd is drained a very short period through
+cheese cloth. Well mixed with salt and butter
+and pepper it is an ideal muscle and tissue
+maker.</p>
+
+<p>Cottage cheese is much more easily turned into
+brawn, brain and bone than any of the less
+porous, less ripe cheeses. In fact the curious uncomfortably
+bloated sensation experienced by
+many who eat other varieties of cheese is uncommon
+with cottage cheese.</p>
+
+<p>Faulty mastication, peculiar susceptibilities
+to casein and an excess of other solid foods often
+causes the distress which follows cheese eating.
+If well emulsified with saliva by the teeth or
+mixed with water and not gulped down, cottage
+cheese serves every sort of food purpose.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_222" id="Page_222">[222]</a></span></p>
+<h2>ALBUMINOUS BEVERAGES</h2>
+
+<p>The following recipes were kindly contributed
+by Alida Frances Pattee, author of "Practical
+Dietetics," an invaluable book for the home.<br /><br /></p>
+
+
+<p>When a large amount of nutriment is required
+the albuminized drinks are valuable.</p>
+
+<p>The egg is a fluid food until its albumen is
+coagulated by heat. Often the white of egg, dissolved
+in water or milk, and flavored, is given
+when the yolk cannot be digested, as 30 per cent.
+of the yolk is fat. Egg-nog is very nutritious,
+and is extensively prescribed in certain non-febrile
+diseases, especially for the forced alimentation
+of phthisis and melancholia. There are occasional
+cases of bilious habit, in which eggs to
+be digested must be beaten in wine. But the combination
+of egg, milk and sugar with alcohol,
+which constitutes egg-nog, is apt to produce nausea
+and vomiting in a feeble stomach, especially
+in fever. For this reason whole eggs are unfit
+for fever patients, and the whites only should be
+used.</p>
+
+<p>Albuminized drinks are most easily prepared
+cold. When a hot liquid is used, it must be
+poured very slowly into the well-beaten egg, stirring
+constantly, so that lumps of coagulated albumen
+do not form.<span class='pagenum'><a name="Page_223" id="Page_223">[223]</a></span></p>
+
+<p><i>For the Diabetic.</i> In all the albuminous drinks
+substitute Sweetina for the sugar. The fuel value
+will be 60 calories less in every recipe than
+when one tablespoon of sugar is used.</p>
+
+
+<h3>Energy Value of an Egg</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 medium egg (without shell)     60 Calories<br />
+1 white of egg (average)         13    "<br />
+1 yolk of egg (average)          48    "</td></tr>
+</table></div>
+
+
+<h3>Egg Broth, 319 Calories<a name="FNanchor_1_1" id="FNanchor_1_1"></a><a href="#Footnote_1_1" class="fnanchor">[1]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Yolk 1 egg<br />
+1 tablespoon sugar<br />
+Speck salt<br />
+1 cup hot milk<br />
+Brandy or some other stimulant if required.</td></tr>
+</table></div>
+
+<p>Beat egg, add sugar and salt. Pour on carefully
+the hot milk. Flavor as desired, if with
+brandy or wine, use about one tablespoon.</p>
+
+<p>NOTE.&mdash;Dried and rolled bread crumbs may
+be added, if desired. The whole egg may be used.
+Hot water, broth or coffee, may be substituted
+for the milk; nutmeg may be substituted for the
+stimulant.</p>
+
+<p><span class='pagenum'><a name="Page_224" id="Page_224">[224]</a></span></p>
+
+
+<h3>Egg-Nog No. I, 231 Calories<a name="FNanchor_2_2" id="FNanchor_2_2"></a><a href="#Footnote_2_2" class="fnanchor">[2]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+Speck salt<br />
+&frac34; tablespoon sugar<br />
+&frac34; Cup milk<br />
+1&frac12; tablespoon wine or<br />
+1 tablespoon brandy (or less)</td></tr>
+</table></div>
+
+<p>Beat the egg, add the sugar and salt; blend
+thoroughly, add the milk and liquor. Serve immediately.</p>
+
+<p>NOTE.&mdash;Have eggs and milk chilled before
+blending. A grating of nutmeg may be substituted
+for the stimulant. A lemonade shaker may
+be used for the blending.</p>
+
+
+<h3>Egg-Nog No. II, 231 Calories<a href="#Footnote_2_2" class="fnanchor">[2]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+&frac34; tablespoon sugar<br />
+Speck salt<br />
+&frac34; Cup milk<br />
+1 tablespoon brandy (or less)</td></tr>
+</table></div>
+
+<p>Separate egg. Beat yolk, add sugar and salt,
+and beat until creamy. Add the milk and brandy.
+Beat the white till foamy (not stiff and
+dry), and fold it in lightly. Serve immediately.</p>
+
+
+
+<h3>Junket Egg-Nog, 289 Calories<a name="FNanchor_3_3" id="FNanchor_3_3"></a><a href="#Footnote_3_3" class="fnanchor">[3]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+1 cup milk<br />
+1 tablespoon sugar<br />
+2 teaspoons rum, brandy or wine<br />
+&frac12; Hansen's Junket Tablet</td></tr>
+</table></div>
+
+<p>Beat white and yolk of egg separately, very
+light; blend the two. Add the sugar dissolved
+in the rum. Heat the milk luke warm, stir into
+the egg mixture, and add quickly the tablet dissolved
+in cold water. Pour into small warm
+glasses, and sprinkle grated nutmeg over the top.
+Stand in warm room undisturbed until firm, and
+then put on ice to cool. This can be retained by
+the most delicate stomach.</p>
+
+
+<h3>Beef Egg-Nog, 200 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+Speck salt<br />
+1 tablespoon sugar<br />
+&frac12; cup hot beef broth<br />
+1 tablespoon brandy</td></tr>
+</table></div>
+
+<p>Beat the egg slightly, add the salt and sugar;
+add gradually the hot broth; add brandy and
+strain. Sugar and brandy may be omitted if
+preferred.</p>
+
+<p><span class='pagenum'><a name="Page_226" id="Page_226">[226]</a></span></p>
+
+
+<h3>Coffee Egg-Nog, 175 Calories<a name="FNanchor_4_4" id="FNanchor_4_4"></a><a href="#Footnote_4_4" class="fnanchor">[4]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+1&frac12; teaspoon sugar<br />
+&frac12; scant cup milk or cream<br />
+&frac12; scant cup strong coffee</td></tr>
+</table></div>
+
+<p>Chill ingredients, and blend as for Egg-nog
+No. II.</p>
+
+
+<h3>Pineapple Egg-Nog</h3>
+
+<p>Prepare as per Egg-nog No I or II; omit the
+brandy and use pineapple juice to taste.</p>
+
+
+<h3>Egg and Rum, 315 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup fresh milk<br />
+Yolk 1 egg<br />
+1 tablespoon sugar<br />
+Speck salt<br />
+Few grains nutmeg<br />
+1 tablespoon rum</td></tr>
+</table></div>
+
+<p>Beat yolk, add sugar, salt and nutmeg; add
+milk and rum.</p>
+
+<p>NOTE.&mdash;For consumptives, taken at about
+6 <span class="smcap">a. m.</span>, often prevents the exhaustive sweats
+which accompany the morning doze. Also may
+be given to a patient before dressing to prevent
+exhaustion.</p>
+
+<p><span class='pagenum'><a name="Page_227" id="Page_227">[227]</a></span></p>
+
+
+<h3>Egg and Brandy, 350 Calories<a name="FNanchor_5_5" id="FNanchor_5_5"></a><a href="#Footnote_5_5" class="fnanchor">[5]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 Eggs<br />
+4 tablespoons cold water<br />
+Nutmeg<br />
+4 tablespoons brandy<br />
+Sugar</td></tr>
+</table></div>
+
+<p>Beat the eggs, add cold water, brandy and
+sweeten to taste. A little nutmeg may be added.
+Give a tablespoonful at a time.</p>
+
+
+<h3>Egg and Wine, 125 Calories<a href="#Footnote_5_5" class="fnanchor">[5]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+&frac12; cup cold water<br />
+Sugar<br />
+1 wineglass sherry<br />
+Nutmeg</td></tr>
+</table></div>
+
+<p>Beat the egg. Heat the water and wine together
+but not boiling; pour onto the egg, stirring
+constantly; flavor with sugar and nutmeg.</p>
+
+<p><span class='pagenum'><a name="Page_228" id="Page_228">[228]</a></span></p>
+
+
+<h3>Egg Lemonade, 192 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+2 tablespoons sugar<br />
+2 tablespoons lemon juice<br />
+1 cup cold water</td></tr>
+</table></div>
+
+<p>Beat the egg thoroughly, add the sugar and
+lemon juice; pour in gradually the water, stirring
+until smooth and well mixed. Strain and
+serve. Two tablespoons of sherry or port may
+be added if desired.</p>
+
+
+<h3>Malted Milk and Egg, 120 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 tablespoon Horlick's Malted Milk<br />
+1 tablespoon crushed fruit<br />
+1 egg<br />
+20 drops acid phosphate<br />
+1 tablespoon crushed ice<br />
+&frac34; cup ice water</td></tr>
+</table></div>
+
+<p>Mix the malted milk powder, crushed fruit and
+egg and beat five minutes. Add the phosphate
+and crushed ice, blending thoroughly. Strain
+and add ice water or cold carbonated water, and
+a grating of nutmeg to flavor.<span class='pagenum'><a name="Page_229" id="Page_229">[229]</a></span></p>
+
+
+<h3>Stokes Mixture</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>Eggs and brandy  196 calories.</td></tr>
+</table></div>
+
+<p>"2 egg yolks, 50 c. c. of brandy, 120 c. c. of
+aqua aurantii florun (sugar or syrup enough to
+sweeten), has considerable nutritive, as well as
+stimulative value, and is eligible for use when
+such a combination is indicated."</p>
+
+
+<h3>Grape Yolk, 150 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+1 tablespoon sugar<br />
+Speck salt<br />
+2 tablespoons Welch's Grape Juice</td></tr>
+</table></div>
+
+<p>Separate egg. Beat yolk, add sugar and stand
+aside while the white is thoroughly whipped. Add
+the grape juice to the yolk and pour this onto the
+whipped white, blending carefully. Serve cold.
+Have all ingredients chilled before blending.<span class='pagenum'><a name="Page_230" id="Page_230">[230]</a></span></p>
+
+
+<h3>Grape Juice and Egg, 270 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 egg<br />
+&frac12; cup rich milk<br />
+1 tablespoon sugar<br />
+&frac14; cup Welch's Grape Juice</td></tr>
+</table></div>
+
+<p>Beat yolk and white separately very light. To
+the yolk add milk, sugar and grape juice, and
+pour into glass. To the white add a little powdered
+sugar and a taste of grape juice. Serve
+on yolk mixture. Chill all ingredients before
+using.</p>
+
+
+<h3>Mulled Wine, 250-280 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 ounce stick cinnamon<br />
+A slight grating nutmeg<br />
+&frac12; cup boiling water<br />
+1 egg<br />
+&frac12; cup sherry, port or claret wine<br />
+2 tablespoons sugar</td></tr>
+</table></div>
+
+<p>Put the spices into top of a double boiler with
+the water. Cover and cook over hot water ten
+minutes. Add wine to the spiced water and bring
+to the boiling point. Beat the egg to a stiff froth,
+add sugar and pour on the mulled wine, and beat
+well. Serve at once.<span class='pagenum'><a name="Page_231" id="Page_231">[231]</a></span></p>
+
+
+<h3>Albuminized Milk, 98 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup milk (sterile)<br />
+White 1 egg<br />
+Salt</td></tr>
+</table></div>
+
+<p>Put milk and white of egg in a glass fruit jar,
+cover with air tight cap and rubber band. Shake
+until thoroughly blended. Strain into glass. A
+few grains of salt may be added if desired. Two
+teaspoons of Sanatogen added  &nbsp;&nbsp;&nbsp;30 calories.</p>
+
+<p>NOTE.&mdash;The blending may be done in a lemonade
+shaker.</p>
+
+
+<h3>Albuminized Water, 13 Calories<a name="FNanchor_6_6" id="FNanchor_6_6"></a><a href="#Footnote_6_6" class="fnanchor">[6]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup ice-cold water (boiled and chilled)<br />
+White 1 egg<br />
+Lemon juice<br />
+Sugar</td></tr>
+</table></div>
+
+<p>Blend as for "Albuminized Milk," serve plain
+or add lemon juice and sugar to taste. If set
+on ice to keep cool, shake before serving. Two
+teaspoons of Sanatogen added   30 calories.</p>
+
+<p><span class='pagenum'><a name="Page_232" id="Page_232">[232]</a></span></p>
+
+
+<h3>Albumin Water (for infants),<br />
+13 Calories</h3>
+
+<p>Albumin water is utilized chiefly in cases of
+acute stomach and intestinal disorders in which
+some nutritious and easily assimilated food is
+needed; albumin water is then very useful. The
+white of one egg is dissolved in eight ounces or
+a pint of water which has been boiled and cooled.</p>
+
+<div class='sig'>
+&mdash;Koplik.<br />
+</div>
+
+
+<h3>Albuminized Clam Water, 18 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup cold water<br />
+Clam Broth<br />
+White 1 egg</td></tr>
+</table></div>
+
+<p>To the water add the required amount of the
+clam broth to make the strength desired, add the
+unbeaten white of egg, and follow general directions
+for "Albuminized Milk." Serve cold in
+dainty glasses. This is a very nutritious drink,
+and will be retained by the stomach when other
+nourishment is rejected.</p>
+
+<p>NOTE.&mdash;Milk may be substituted for the
+water.<span class='pagenum'><a name="Page_233" id="Page_233">[233]</a></span></p>
+
+
+<h3>Albuminized Orange, 30 Calories<a name="FNanchor_7_7" id="FNanchor_7_7"></a><a href="#Footnote_7_7" class="fnanchor">[7]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>White 1 egg<br />
+Juice 1 orange<br />
+Sugar</td></tr>
+</table></div>
+
+<p>To the unbeaten white add the orange juice,
+sweeten to taste and blend thoroughly. Strain
+and set on ice to cool. Serve cold.</p>
+
+
+<h3>Albuminized Sherry, 22 Calories<a href="#Footnote_7_7" class="fnanchor">[7]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>White 1 egg<br />
+&frac34; tablespoon sherry<br />
+Sugar</td></tr>
+</table></div>
+
+<p>Beat the white stiff, add slowly, while beating,
+the wine and sugar. Serve cold.</p>
+
+<p>NOTE.&mdash;Have all ingredients cold before
+blending.</p>
+
+
+<h3>Albuminized Grape Juice, 40 Calories<a href="#Footnote_7_7" class="fnanchor">[7]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 tablespoons Welch's Grape Juice<br />
+White 1 egg<br />
+Sugar<br />
+Chopped ice</td></tr>
+</table></div>
+
+<p>Put in a dainty glass the grape juice, and the
+beaten white of egg and a little pure chopped
+ice; sprinkle sugar over the top and serve.</p>
+
+<p><span class='pagenum'><a name="Page_234" id="Page_234">[234]</a></span></p>
+
+
+
+<hr style="width: 65%;" />
+<h2>STARCHY BEVERAGES</h2>
+
+
+<p>Starchy drinks consist of cereals or cereal products,
+cooked thoroughly in a large amount of
+water and strained before serving. Arrowroot,
+cornstarch, tapioca, rice and rice flour are nearly
+pure starch. Oats, barley and wheat in forms
+which include the whole grains contain besides
+starch some protein and fat, and also valuable
+mineral matter, especially phosphorous, iron, and
+calcium salts. In starchy drinks these ingredients
+are necessarily present in small amounts;
+hence they have little energy value, unless milk
+or other highly nutritive material is added. Such
+drinks are of value when only a small quantity
+of nutriment can be taken.</p>
+
+<p><i>Principles of Cooking.</i> As the chief ingredient
+is starch, long cooking is necessary, in water at a
+high temperature (212&deg; F.), which softens the
+cellulose, and breaks open the starch grains,
+changing the insoluble starch to soluble starch
+and dextrin, so that it can be readily digested.</p>
+
+<p>Time of cooking should be conscientiously kept
+by the clock.</p>
+
+<p><i>Digestion.</i> The action of ptyalin is very rapid,
+and if these drinks are sipped slowly, so as to be
+thoroughly mixed with saliva, a considerable portion
+of starch may be changed to sugar before
+reaching the intestines.<span class='pagenum'><a name="Page_235" id="Page_235">[235]</a></span></p>
+
+
+<h3>Barley Water, 180 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 tablespoons pearl barley<br />
+1 quart cold water</td></tr>
+</table></div>
+
+<p>Wash barley, add cold water and let soak several
+hours or over night; in same water, boil
+gently over direct heat two hours, or in a double
+boiler steadily four hours, down to one pint if
+used for infant feeding, and to one cup for the
+adult. Strain through muslin.</p>
+
+<p>NOTE.&mdash;Cream or milk and salt may be added,
+or lemon juice and sugar. Barley water is an
+astringent or demulcent drink used to reduce
+laxative condition.</p>
+
+
+<h3>Rice Water, 100 Calories<a name="FNanchor_8_8" id="FNanchor_8_8"></a><a href="#Footnote_8_8" class="fnanchor">[8]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>2 tablespoons rice<br />
+3 cups cold water<br />
+Salt<br />
+Milk</td></tr>
+</table></div>
+
+<p>Wash the rice; add cold water and soak thirty
+minutes, heat gradually to boiling point and
+cook one hour or until rice is tender. Strain, reheat
+and dilute with boiling water or hot milk
+to desired consistency. Season with salt.</p>
+
+<p>NOTE.&mdash;Sugar may be added if desired, and
+cinnamon, if allowed, may be cooked with it, and
+will assist in reducing a laxative condition.</p>
+
+<p><span class='pagenum'><a name="Page_236" id="Page_236">[236]</a></span></p>
+
+
+<h3>Barley Water (infant feeding)
+19 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 teaspoon barley flour<br />
+2 tablespoons cold water<br />
+1 pint boiling water</td></tr>
+</table></div>
+
+<p>Blend flour and cold water to a smooth paste
+in top of double boiler; add gradually the boiling
+water. Boil over direct heat five minutes,
+stirring constantly, then put over boiling water
+and cook 15 minutes longer, stirring frequently.
+Older infants take the barley water in much
+more concentrated form. Barley water is used
+as a diluent with normal infants and in forms of
+diarrh&#339;a.</p>
+
+<p>NOTE.&mdash;For children or adults, use &frac12; tablespoon
+barley or rice flour, 1 cup boiling water, &frac14;
+teaspoon salt.</p>
+
+
+<h3>Rice Water No. II, 160 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>3 tablespoons rice<br />
+1 pint boiling water<br />
+1 tablespoon stoned raisins</td></tr>
+</table></div>
+
+<p>Wash rice, put into saucepan with water and
+raisins; boil gently for one hour. Strain. When
+cold serve. Sugar or salt may be added to taste.</p>
+
+<p>NOTE.&mdash;Do not use raisins in bowel trouble.<span class='pagenum'><a name="Page_237" id="Page_237">[237]</a></span></p>
+
+
+<h3>Oatmeal Water, 50 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 tablespoon oatmeal<br />
+1 tablespoon cold water<br />
+Speck salt<br />
+1 quart boiling water</td></tr>
+</table></div>
+
+<p>Mix oatmeal and cold water, add salt and stir
+into the boiling water. Boil three hours; replenish
+the water as it boils away. Strain through
+a fine sieve or cheese cloth. Season, serve cold.
+Different brands of oatmeal vary considerably
+in the amount of water which they take up in
+cooking, and sufficient should always be added
+to make this drink almost as thin as water.</p>
+
+
+<h3>Oatmeal Water No. II, 220 Calories<a name="FNanchor_9_9" id="FNanchor_9_9"></a><a href="#Footnote_9_9" class="fnanchor">[9]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>&frac12; cup fine oatmeal<br />
+1 quart water</td></tr>
+</table></div>
+
+<p>Use sterile water (boiled and cooled). Add
+oatmeal and stand in warm place (covered), for
+one and one-half hours. Strain, season, and
+cool. Sometimes used for dyspeptics.</p>
+
+<p><span class='pagenum'><a name="Page_238" id="Page_238">[238]</a></span></p>
+
+
+<h3>Toast Water, 350 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1 cup stale bread toasted<br />
+1 cup boiling water<br />
+Salt</td></tr>
+</table></div>
+
+<p>Cut bread in thin slices and in inch squares.
+Dry thoroughly in oven until crisp and a delicate
+brown. Measure, and break into crumbs;
+add the water and let it stand one hour. Rub
+through a fine strainer, season and serve hot or
+cold. The nourishment of the bread is easily
+absorbed in this way and valuable in cases of
+fever or extreme nausea.</p>
+
+<p>NOTE.&mdash;Milk or cream and sugar may be added.</p>
+
+
+<h3>Crust Coffee</h3>
+
+<p>Take some pieces and crusts of brown bread
+and dry them in a slow oven until thoroughly
+hard and crisp. Place in a mortar and pound or
+roll. Pour boiling water over and let soak for
+about fifteen minutes. This when strained carefully
+is very acceptable to invalids who are tired
+of the ordinary drinks, such as lemonade, etc.<span class='pagenum'><a name="Page_239" id="Page_239">[239]</a></span></p>
+
+
+<h3>Cracker Panada, 100 Calories<a name="FNanchor_10_10" id="FNanchor_10_10"></a><a href="#Footnote_10_10" class="fnanchor">[10]</a></h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>4 hard crackers<br />
+1 quart water<br />
+Sugar</td></tr>
+</table></div>
+
+<p>Break crackers into pieces and bake quite
+brown; add water and boil fifteen minutes, allow
+to stand three or four minutes. Strain off the
+liquid through a fine wire sieve; season with
+salt and a little sugar. This is a nourishing beverage
+for infants that are teething, and with the
+addition of a little wine and nutmeg, is often
+prescribed for invalids recovering from a fever.</p>
+
+
+<h3>Bread Panada, 162 Calories</h3>
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Ingredients">
+<tr><td align='left'>1&frac12; cups water<br />
+1 tablespoon sugar<br />
+2 tablespoons stale white bread crumbs<br />
+&frac14; cup white wine<br />
+1 tablespoon lemon juice<br />
+Nutmeg</td></tr>
+</table></div>
+
+<p>Put water and sugar on to cook, just before it
+commences to boil add the bread crumbs; stir
+well, and let it boil three or four minutes. Add
+the wine, lemon and a grating of nutmeg; let
+it boil up once more, remove from fire, and keep
+it closely covered until it is wanted for use.</p>
+
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_240" id="Page_240">[240]</a></span></p>
+
+<h2>THE COOK SAYS</h2>
+
+
+<p>Cook has discovered some little things which
+help to make her dishes so much above the average.</p>
+
+<p>When next making griddle cakes add a little
+brown sugar or molasses to the batter, the cakes
+will brown better and more easily.</p>
+
+<hr style='width: 45%;' />
+
+<p>Pie crust is best kept cold in the making; to
+this end an excellent substitute for a rolling pin
+is a bottle filled with ice water.</p>
+
+<hr style='width: 45%;' />
+
+<p>When boiling turnips, add a little sugar to the
+water; it improves the flavor of the vegetables
+and lessens the odor in the cooking.</p>
+
+<hr style='width: 45%;' />
+
+<p>Hard boiled eggs should be plunged into cold
+water as soon as they are removed from the
+saucepan. This prevents a dark ring from appearing
+round the yolk.</p>
+
+<hr style='width: 45%;' />
+
+<p>Instead of mixing cocoa with boiling water
+to dissolve it, try mixing it with an equal amount
+of granulated sugar and then pouring it into
+the boiling water in the pot, stirring all the
+while.</p>
+
+<hr style='width: 45%;' />
+
+<p>What gave her peas she served such a nice
+color and taste was the adding of a lettuce leaf
+and a tablespoon of sugar.<span class='pagenum'><a name="Page_241" id="Page_241">[241]</a></span></p>
+
+<p>Do not cover rising bread in bowls and tins
+with a dry cloth. Instead, cover with a damp
+cloth which has been wrung out of warm water.
+In cold weather the damp cloth should be placed
+over a dry cloth.</p>
+
+<p>As a result, the dough will not dry on the top
+and the <ins title="Transcriber's Note: original reads 'leaves'">loaves</ins> when baked will be much more
+uniform.</p>
+
+<hr style='width: 45%;' />
+
+<p>To prevent holes appearing in brown bread
+prick twice with needle, once when the loaves
+are placed in tins and once immediately before
+loaves are placed in the oven.</p>
+
+
+<h3>Cake Hints</h3>
+
+<p>For those who would excel in cake making
+these admonitions are offered:</p>
+
+<p>First&mdash;Cream the shortening.</p>
+
+<p>Second&mdash;Add sugar slowly and cream it again.</p>
+
+<p>Third&mdash;Add yolks of eggs well beaten.</p>
+
+<p>Fourth&mdash;Mix and sift the dry ingredients.</p>
+
+<p>Fifth&mdash;Add the dry materials to the mixture,
+which has the baking powder in it; alternate
+flour and liquid.</p>
+
+<p>Sixth&mdash;Cut and fold in (do not beat or stir)
+the whites of eggs which are beaten to a dry stiff
+froth.</p>
+
+<p>Seventh&mdash;Have a fire and pans ready. Put
+the cake into the oven quickly; remember that
+the oven can wait, but the cake never. Bake
+according to rule.<span class='pagenum'><a name="Page_242" id="Page_242">[242]</a></span></p>
+
+<p>To test the oven heat&mdash;A hot oven will brown
+flour in five minutes; or you can try if you can
+hold the hand in it and count twenty.</p>
+
+<p>Time of baking&mdash;Layer cakes, 20 or 25 minutes;
+loaf cakes, from 40 to 80 minutes; gem
+cakes, from 20 minutes to half an hour.</p>
+
+<p>Never bang the oven door. The cake will fall
+if you do.</p>
+
+<hr style='width: 45%;' />
+
+<p>To prevent icing from cracking when it cuts
+add a teaspoon sweet cream to each unbeaten egg.
+When boiling syrup for icing add a pinch of
+cream of tartar.</p>
+
+<hr style='width: 45%;' />
+
+<p>Brown sugar frosting which will not crack is
+made of one tablespoon of vinegar, brown sugar
+enough to mix and the beaten white of half an
+egg. Beat all well together and add sugar enough
+to spread.</p>
+
+<hr style='width: 45%;' />
+
+<p>I have many times been asked how I retained
+the color of preserved fruits. I allow for all preserves
+equal measure of sugar and fruit.</p>
+
+<p>It is impossible to have success if you make
+large quantities. I never make over three pints
+at a time&mdash;usually one quart.</p>
+
+<p>The same method applies to all preserves. If
+possible, I extract some juice to start with. I
+then put this with one quart of sugar, (no water
+if the fruit contains plenty of juice, but if not,
+I add a little water). Allow this to boil until<span class='pagenum'><a name="Page_243" id="Page_243">[243]</a></span>
+thick then have fruit ready to drop in; when it
+boils up, remove scum, and, as the juice is extracted
+by the boiling, dip off and allow only
+enough to thicken quickly.</p>
+
+<p>This juice can be used for sauces, beverages
+of all kinds&mdash;Fruit darkens on account of continued
+boiling.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_244" id="Page_244">[244]</a></span></p>
+<h2>Economical Soap</h2>
+
+<p>Soap without boiling, will float if not too
+much ham or bacon drippings are used.</p>
+
+<p>Into 1 quart of cold water dissolve the contents
+of one can of Babbits potash or lye. Melt
+to luke warm heat, 6 lbs, (light weight) of clean
+drippings that have been strained through
+cheesescloth several times.</p>
+
+<p>Before adding the lye to the strained grease,
+add 1 large cupful of borax. Stir lye into kettle
+containing grease and stir constantly until very
+thick. Pour into a pan, score; in 10 or 12 hours
+turn out of pan and let dry. A little perfume
+may be added if you wish. Lamb drippings
+makes the finest soap.</p>
+<hr style="width: 65%;" />
+<div class="footnotes"><h3>FOOTNOTES:</h3>
+
+<div class="footnote"><p><a name="Footnote_1_1" id="Footnote_1_1"></a><a href="#FNanchor_1_1"><span class="label">[1]</span></a> Calculated with 1 tablespoon brandy. 277 calories
+if brandy is omitted.</p></div>
+
+<div class="footnote"><p><a name="Footnote_2_2" id="Footnote_2_2"></a><a href="#FNanchor_2_2"><span class="label">[2]</span></a> Without liquor.</p></div>
+
+<div class="footnote"><p><a name="Footnote_3_3" id="Footnote_3_3"></a><a href="#FNanchor_3_3"><span class="label">[3]</span></a> Without liquor.</p></div>
+
+<div class="footnote"><p><a name="Footnote_4_4" id="Footnote_4_4"></a><a href="#FNanchor_4_4"><span class="label">[4]</span></a> Calculated with milk.</p></div>
+
+<div class="footnote"><p><a name="Footnote_5_5" id="Footnote_5_5"></a><a href="#FNanchor_5_5"><span class="label">[5]</span></a> Without sugar.</p></div>
+
+<div class="footnote"><p><a name="Footnote_6_6" id="Footnote_6_6"></a><a href="#FNanchor_6_6"><span class="label">[6]</span></a> Without lemon juice or sugar.</p></div>
+
+<div class="footnote"><p><a name="Footnote_7_7" id="Footnote_7_7"></a><a href="#FNanchor_7_7"><span class="label">[7]</span></a> Without milk.</p></div>
+
+<div class="footnote"><p><a name="Footnote_8_8" id="Footnote_8_8"></a><a href="#FNanchor_8_8"><span class="label">[8]</span></a> Without Milk.</p></div>
+
+<div class="footnote"><p><a name="Footnote_9_9" id="Footnote_9_9"></a><a href="#FNanchor_9_9"><span class="label">[9]</span></a> Estimated on one-half the oatmeal.</p></div>
+
+<div class="footnote"><p><a name="Footnote_10_10" id="Footnote_10_10"></a><a href="#FNanchor_10_10"><span class="label">[10]</span></a> Without sugar.</p></div>
+
+</div>
+<hr style="width: 65%;" />
+<div class='tnote'><h3>Transcriber's Notes:</h3>
+<p>Obvious punctuation errors repaired.</p>
+<p>Text uses both "today" and "to-day." It also used both "tablespoon" and "tablespoons" when
+referring to an ingredient with an additional fraction of a tablespoon added, i.e. "1&frac12; tablespoon" and
+"1&frac12; tablespoons."</p>
+
+Page 13, The original had the portrait pages out of order on the list. These have been reordered.
+The original read:
+
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Original portrait list">
+<tr><td align='left'>Fanny Garrison Villard</td><td align='left'>34</td></tr>
+<tr><td align='left'>Helen Ring Robinson</td><td align='left'>40</td></tr>
+<tr><td align='left'>Jane Addams</td><td align='left'>38</td></tr>
+<tr><td align='left'>Julia Lathrop</td><td align='left'>44</td></tr>
+<tr><td align='left'>Jack London</td><td align='left'>46</td></tr>
+<tr><td align='left'>Mrs. J. O. Miller</td><td align='left'>42</td></tr>
+<tr><td align='left'>Mrs. Desha Breckinridge&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>52</td></tr>
+</table></div>
+
+
+<p>This also occurred numerous times in the index. The original text was as follows:</p>
+
+
+<div class='center'>
+<table border="0" cellpadding="0" cellspacing="0" summary="Text of original index">
+<tr><td align='left'>Page 15:</td></tr>
+<tr><td align='left'>Potato Puffers</td><td align='left'>78</td></tr>
+<tr><td align='left'>Baked Tomatoes</td><td align='left'>80</td></tr>
+<tr><td align='left'>Stuffed Tomatoes</td><td align='left'>79</td></tr>
+<tr><td align='left'><br />Page 16:</td></tr>
+<tr><td align='left'>Virginia Butter Bread</td><td align='left'>102</td></tr>
+<tr><td align='left'>Bran Bread</td><td align='left'>102</td></tr>
+<tr><td align='left'>Excellent Nut Bread</td><td align='left'>101</td></tr>
+<tr><td align='left'>Dr. Wylies' Recipes</td><td align='left'>103</td></tr>
+<tr><td align='left'><br />Page 17.</td></tr>
+<tr><td align='left'>Jam Cake</td><td align='left'>136</td></tr>
+<tr><td align='left'>Hickory Nut Cake</td><td align='left'>138</td></tr>
+<tr><td align='left'>Lace Cakes</td><td align='left'>137</td></tr>
+<tr><td align='left'><br />Page 18:</td></tr>
+<tr><td align='left'>Suet Pudding</td><td align='left'>157</td></tr>
+<tr><td align='left'>Raw Carrot Pudding</td><td align='left'>161</td></tr>
+<tr><td align='left'>Cottage Fruit Pudding&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>158</td></tr>
+<tr><td align='left'>Prune Souffle</td><td align='left'>158</td></tr>
+<tr><td align='left'>Plain Suet Pudding</td><td align='left'>157</td></tr>
+<tr><td align='left'>Plum Pudding</td><td align='left'>159</td></tr>
+<tr><td align='left'>Lemon Cream</td><td align='left'>160</td></tr>
+<tr><td align='left'>Corn Pudding</td><td align='left'>161</td></tr>
+<tr><td align='left'>Lemon Hard Sauce</td><td align='left'>161</td></tr>
+<tr><td align='center'>and</td></tr>
+<tr><td align='left'>Pear Salad</td><td align='left'>168</td></tr>
+<tr><td align='left'>Potato Salad</td><td align='left'>168</td></tr>
+<tr><td align='left'>Bean Salad</td><td align='left'>170</td></tr>
+<tr><td align='left'>Codfish Salad</td><td align='left'>169</td></tr>
+<tr><td align='left'>Swedish Wreathes</td><td align='left'>169</td></tr>
+<tr><td align='left'>&nbsp;</td></tr>
+<tr><td align='left'>Orange Salad</td><td align='left'>173</td></tr>
+<tr><td align='left'>Cucumber Aspic</td><td align='left'>175</td></tr>
+<tr><td align='left'>Tomato Aspic</td><td align='left'>174</td></tr>
+<tr><td align='left'>Mayonnaise Dressing Without Oil&nbsp;&nbsp;&nbsp;&nbsp;</td><td align='left'>176</td></tr>
+<tr><td align='left'>Mayonnaise Dressing Boiled</td><td align='left'>175</td></tr>
+<tr><td align='left'>Suffrage Salad Dressing</td><td align='left'>174</td></tr>
+<tr><td align='left'><br />Page 19:</td></tr>
+<tr><td align='left'>Pittsburgh Sherbet</td><td align='left'>198</td></tr>
+<tr><td align='left'>Lemon Sherbet</td><td align='left'>198</td></tr>
+<tr><td align='left'>Synthetic Quince</td><td align='left'>200</td></tr>
+<tr><td align='left'>Fruit Cocktails</td><td align='left'>199</td></tr>
+<tr><td align='left'>Grape Juice Cup</td><td align='left'>201</td></tr>
+<tr><td align='left'>Peppermint Cup</td><td align='left'>202</td></tr>
+<tr><td align='center' colspan='2'><br />PRESERVES, PICKLES, ETC.</td></tr>
+<tr><td align='left'>Sour Pickles</td><td align='left'>204</td></tr>
+<tr><td align='left'>Sweet Pickles</td><td align='left'>204</td></tr>
+<tr><td align='left'>Amber Marmalade</td><td align='left'>203</td></tr>
+<tr><td align='left'>Grape Juice</td><td align='left'>203</td></tr>
+<tr><td align='left'>Lemon Butter</td><td align='left'>205</td></tr>
+</table></div>
+
+
+<p>The remaining corrections made are indicated by dotted lines under the corrections. Scroll the mouse over the word and the original text will <ins title="Transcriber's Note: original reads 'apprear'">appear</ins>.</p></div>
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of the Project Gutenberg EBook of The Suffrage Cook Book, by a
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+</html>
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@@ -0,0 +1,6629 @@
+The Project Gutenberg EBook of The Suffrage Cook Book, by a
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: The Suffrage Cook Book
+
+Compiler: L. O. Kleber
+
+Release Date: August 15, 2008 [EBook #26323]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK THE SUFFRAGE COOK BOOK ***
+
+
+
+
+Produced by Geetu Melwani, Stephen Hope, Emmy, and the Online
+Distributed Proofreading Team at https://www.pgdp.net (This file made
+using scans of public domain works at the University of Georgia.)
+
+
+
+
+
+
+
+
+
+
+
+[Illustration: Book Spine: SUFFRAGE COOK BOOK]
+
+[Illustration]
+
+
+
+
+THE
+
+SUFFRAGE
+
+COOK BOOK
+
+COMPILED BY
+
+MRS. L. O. KLEBER
+
+PITTSBURGH
+
+THE EQUAL FRANCHISE FEDERATION
+
+OF WESTERN PENNSYLVANIA
+
+MCMXV
+
+          COPYRIGHT, 1915, BY
+          THE EQUAL FRANCHISE FEDERATION
+          OF WESTERN PENNSYLVANIA
+
+          DEDICATED TO
+
+          _Mrs. Henry Villard_
+
+          AND
+
+          _Mrs. J. O. Miller_
+
+
+
+
+_Introduction_
+
+
+There are cook books and cook books, and their generation is not ended;
+a generation that began in the Garden of Eden, presumably, for if Mother
+Eve was not vastly different from her daughters she knew how to cook
+some things better than her neighbors, and they wanted to know how she
+made them and she wanted to tell them.
+
+Indeed, it has been stated that the very first book printed, a small
+affair, consisted mainly of recipes for "messes" of food, and for
+remedies for diseases common in growing families.
+
+Whether the very first book printed was a cook book or not, it is quite
+true that among the very oldest books extant are those telling how to
+prepare food, clothing and medicine. Some of these make mighty
+interesting reading, particularly the portions relating to cures for all
+sorts of ills, likewise of love when it seemed an ill, and of ill luck.
+
+And who wouldn't cheerfully pay money, even in this enlightened day, for
+a book containing recipes for just these same things? For in spite of
+our higher civilization, broader education, and vastly extended
+knowledge, we still believe in lucky days, lucky stones, and lucky
+omens.
+
+These formed no inconsiderable part of the old time cook book, and no
+doubt would constitute a very attractive feature of a modern culinary
+guide. However, hardly anyone would confess to having bought it on that
+account.
+
+In these later times professors of the culinary art tell us the cooking
+has been reduced to a science, and that there is no more guess work
+about it. They have given high sounding names to the food elements,
+figured out perfectly balanced rations, and adjusted foods to all
+conditions of health, or ill health. And yet the world is eating
+practically the same old things, and in the same old way, the difference
+being confined mainly to the sauces added to please the taste.
+
+Now that women are coming into their own, and being sincerely interested
+in the welfare of the race, it is entirely proper that they should
+prescribe the food, balance the ration, and tell how it should be
+prepared and served.
+
+Seeing that a large majority of the sickness that plagues the land is
+due to improper feeding, and can be prevented by teaching the simple
+art of cooking, of serving and of eating, the wonder is that more
+attention has not been given to instruction in the simpler phases of the
+culinary art.
+
+It is far from being certain that famous chefs have contributed greatly
+to the health and long life of those able to pay the fine salaries they
+demand. Nor are these sent to minister to the sick, nor to the working
+people, nor to the poor. It would seem that even since before the time
+of Lucullus their business has been mainly to invent and concoct dishes
+that would appeal to perverted tastes and abnormal appetites.
+
+The simple life promises most in this earthly stage of our existence,
+for as we eat so we live, and as we live so we die, and after death the
+judgment on our lives. Thus it is that our spiritual lives are more or
+less directly influenced by our feeding habits.
+
+Eating and drinking are so essential to our living and to our
+usefulness, and so directly involved with our future state, that these
+must be classed with our sacred duties. Hence the necessity for so
+educating the children that they will know how to live, and how to
+develop into hale, hearty and wholesome men and women, thus insuring the
+best possible social and political conditions for the people of this
+country.
+
+"The surest way into the affections of a man is through his stomach,
+also to his pocket," is an ancient joke, and yet not all a joke, there
+being several grains of truth in it, enough at least to warrant some
+thoughtful attention.
+
+Women being the homekeepers, and the natural guardians of the children,
+it is important that they be made familiar with the culinary art so they
+may be entirely competent to lead coming generations in the paths of
+health and happiness.
+
+So say the members of Equal Franchise Associations throughout the length
+and breadth of our land, and beyond the border as far as true
+civilization extends.
+
+Hence this book which represents an honest effort to benefit the people,
+old and young, native and foreign. It is not a speculative venture but a
+dependable guide to a most desirable social, moral and physical state of
+being.
+
+Disguise it as we may the fact remains that the feeding of a people is
+of first importance, seeing the feeding is the great essential to
+success, either social or commercial. The farmer and stock raiser gives
+special attention to feeding, usually more to the feeding of his animals
+than of his children, or of himself. And yet he wonders why his domestic
+affairs do not thrive and prosper as does his farming and stock
+raising.
+
+Physical trainers are most particular about what the members of their
+classes eat and drink. One mess of strawberry short cake and cream will
+unfit a boy for a field contest for a whole week, while a full meal of
+dainties may completely upset a man or woman for a day or two.
+
+The cook book of the past was filled mainly with recipes for dainties
+rather than sane and wholesome dishes; the aim being to please the taste
+for the moment rather than to feed the body and the brain.
+
+Now that we are entering upon an age of sane living it is important that
+the home makers should be impressed with the fact that good health
+precedes all that is worth while in life, and that it starts in the
+kitchen; that the dining room is a greater social factor than the
+drawing room.
+
+In the broader view of the social world that is dawning upon us the cook
+book that tells us how to live right and well will largely supplant
+Shakespeare, Browning, and the lurid literature of the day.
+
+                                           =ERASMUS WILSON=
+                                                    (The Quiet Observer)
+
+
+          The tocsin of the soul--the dinner bell.
+                                               --Byron.
+
+
+As it is a serious matter _what_ is put into the human stomach, I feel
+it incumbent to say that my readers may safely eat everything set down
+in this book.
+
+Most recipes have been practically tested by me, and those of which I
+have not eaten coming with such unquestionable authority, there need be
+no hesitancy in serving them alike to best friend as well as worst
+enemy--for I believe in the one case it will strengthen friendship, and
+in the other case it will weaken enmity.
+
+It being a human Cook Book there will likely be some errors, but as
+correcting errors is the chief duty and occupation of Suffrage Women, I
+shall accept gratefully whatever criticisms these good women may have to
+offer.
+
+I thank all for the courtesy shown me and hope our united efforts will
+prove helpful to the Great Cause.
+
+I ask pardon for any omission of contributors and their recipes.
+
+                                                    MRS. L. O. KLEBER.
+
+
+
+
+List of Contributors
+
+
+  Mrs. John O. Miller              Pittsburgh, Pa.
+  Dr. Anna Howard Shaw             New York, N. Y.
+  Lady Constance Lytton            London, England
+  Jane Addams                      Chicago, Ill.
+  Governor Hiram W. Johnson        San Francisco, Cal.
+  Mrs. Henry Villard               New York, N. Y.
+  Mrs. F. L. Todd                  Pittsburgh, Pa.
+  Mrs. Kate Waller Barrett         Alexandria, Va.
+  Mr. George W. Cable              Northampton, Mass.
+  Mrs. Wallis Tener                Sewickley, Pa.
+  Miss Eliza Kennedy               Pittsburgh, Pa.
+  Governor George H. Hodges        Topeka, Kansas
+  Miss Julia Lathrop               Washington, D. C.
+  Miss Laura Kleber                Pittsburgh, Pa.
+  Mrs. Harriett Taylor Upton       Warren, Ohio
+  Mrs. Desha Breckenridge          Kentucky
+  Miss Louise G. Taylor            Pittsburgh, Pa.
+  Mr. Irvin S. Cobb                New York, N. Y.
+  Miss Mary Bakewell               Sewickley, Pa.
+  Mrs. Olive Dibert Reese          Johnstown, Pa.
+  Miss Lillie Gittings             Pittsburgh, Pa.
+  Judge Ben Lindsay                Denver, Colo.
+  Mrs. Richard Morley Jennings     Pittsburgh, Pa.
+  Mrs. Will Pyle                   Bellevue, Pa.
+  Mrs. Hornberger                  Pittsburgh, Pa.
+  Mr. Philip Dibert                Oakland, Calif.
+  Miss Elide Schleiter             Pittsburgh, Pa.
+  Mrs. David H. Stewart            Fair Hope, Ala.
+  Miss Annabelle McConnell         Pittsburgh, Pa.
+  Mrs. J. G. Pontefract            Sewickley, Pa.
+  Mrs. O. H. P. Belmont            New York, N. Y.
+  Governor Edward F. Dunne         Springfield, Ill.
+  Mrs. Enoch Rauh                  Pittsburgh, Pa.
+  Miss Helen Ring Robinson         Denver, Colo.
+  Miss Sarah Bennett               Pittsburgh, Pa.
+  Miss Leah Alexander              Boise City, Idaho.
+  Mrs. A. Hilleman                 Pittsburgh, Pa.
+  Mrs. Medill McCormick            Chicago, Ill.
+  Mrs. Carmen London               Glen Ellen, Calif.
+  Jack London                      Glen Ellen, Calif.
+  Mrs. Edward Hussey Binns         Pittsburgh, Pa.
+  Governor Joseph Carey            Cheyenne, Wyoming.
+  Mrs. Edmond Esquerre             Pittsburgh, Pa.
+  Mrs. Emma Todd Moore             West Alexander, Pa.
+  Mrs. Samuel Semple               Brookville, Pa.
+  Mrs. John Dewar                  Bellevue, Pa.
+  Governor Ernest Lister           Olympia, Washington.
+  Miss Anna McCord                 Pittsburgh, Pa.
+  Mrs. Raymond Robins              Chicago, Ill.
+  Mrs. C. C. Lee                   Pittsburgh, Pa.
+  Mrs. Charlotte Perkins Gilman    New York, N. Y.
+  Mrs. Robert Gordon               Pittsburgh, Pa.
+  Governor George P. Hunt          Phoenix, Arizona.
+  Miss Elizabeth Ogden             Pittsburgh, Pa.
+  Mrs. Mary Watson                 Pittsburgh, Pa.
+  Joseph Gittings                  Pittsburgh, Pa.
+  Eugene D. Monfalconi             Pittsburgh, Pa.
+
+
+
+
+PORTRAITS
+
+
+                                    Page
+
+  Fanny Garrison Villard              34
+  Jane Addams                         38
+  Helen Ring Robinson                 40
+  Mrs. J. O. Miller                   42
+  Julia Lathrop                       44
+  Jack London                         46
+  Mrs. Desha Breckinridge             52
+  Dr. Anna Howard Shaw                60
+  Mrs. Samuel Semple                  62
+  William Lloyd Garrison              66
+  Harriet Taylor Upton                74
+  Mary Roberts Reinhart               80
+  Mrs. Enoch Rauh                     86
+  Irvin S. Cobb                       94
+  Mrs. Medill McCormick              100
+  Mrs. K. W. Barrett                 102
+  Dr. Harvey W. Wiley                104
+  Governor W. P. Hunt                110
+  Miss Eliza Kennedy                 122
+  Governor Hiram Johnston            126
+  Mme. Nazimova                      132
+  Hon. Ben Lindsay                   138
+  Governor Joseph M. Carey           142
+  Lady Constance Lytton              152
+  Governor M. Alexander              156
+  Mrs. Raymond Robins                160
+  Governor Edward F. Dunne           164
+  Mrs. F. M. Roessing                170
+  Mrs. Oliver H. P. Belmont          176
+  Governor George H. Hodges          182
+  Mrs. Carrie Chapman Catt           184
+  George W. Cable                    190
+  Mrs. Charlotte Perkin Gilman       200
+  Lucretia L. Blankenburg            204
+  Governor Ernest Lister             206
+  Governor Oswald West               220
+
+
+
+
+INDEX
+
+
+  SOUPS
+
+                                                    Page
+
+  Asparagus                                           22
+  Spinach                                             23
+  Crab Jumbo                                          23
+  Tomato                                              24
+  Vegetable                                           25
+  Chestnut                                            26
+  Peanut Butter Broth                                 27
+  Invalids                                            27
+  Peanut                                              28
+  French Oyster                                       29
+  Mock Oyster                                         29
+  Split Pea                                           30
+  Black Bean                                          31
+  Carrot                                              31
+  Veal                                                32
+
+
+  FISH, OYSTERS, ETC.
+
+  Boiled White Fish                                   35
+  Virginia Fried Oyster                               36
+  Creamed Lobster                                     37
+  Salmon Croquettes                                   37
+  Royal Salt Mackerel                                 39
+  Shrimp Wriggle                                      40
+
+
+  MEATS, POULTRY, ETC.
+
+  Baked Ham                                           42
+  Chop Suey                                           41
+  Veal Kidney Stew                                    41
+  Daube                                        43 and 62
+  Roast Duck                                          46
+  Veal Loaf                                           47
+  Ducks                                               48
+  Blanquette of Veal                                  49
+  Spitine                                             50
+  Risotti a la Milanaise                              50
+  Liver Dumplings                                     51
+  A Baked Ham                                         52
+  Belgian Hare                                        53
+  Pepper Pot                                          53
+  Delicious Mexican Dish                              54
+  Hungarian Goulash                                   54
+  Stewed Chicken                                      55
+  Chicken Pot Pie                                     55
+  Anti's Favorite Hash                                56
+  Giblets and Rice                                    57
+  Savory Lamb Stew                                    58
+  Squab Casserole                                     59
+  Cheap Cuts of Beefsteak                             61
+  Chicken Croquettes                                  63
+  Liver a la Creole                                   63
+  Nuts as a Substitute for Meat                       64
+  Pecan Nut Loaf                                      65
+  Nut Hash                                            67
+  Nut Turkey                                          68
+  Nut Scrapple                                        69
+  Nut Roast                                           70
+  Oatmeal Nut Loaf                                    71
+
+
+  VEGETABLES
+
+  Cream Potatoes                                      74
+  French Fried Potatoes                               75
+  Potatoes Au Gratin                                  75
+  Croquettes                                          75
+  Pittsburgh Potatoes                                 76
+  Sweet Potato Souffle                                76
+  Potatoes a la Lyonnaise                             77
+  Stuffed Potatoes                                    77
+  Potato Dumpling                                     78
+  Stuffed Tomatoes                                    79
+  Potato Puffers                                      78
+  Baked Tomatoes                                      80
+  Green String Beans                                  81
+  Fresh Beans                                         81
+  Barbouillade                                        82
+  Boiled Rice                                         83
+  Spinach                                             83
+  Spaghetti                                           84
+  Baked Beans                                         85
+  Creamed Mushrooms                                   86
+  Macaroni a la Italienne                             87
+  Macaroni Dressing                                   88
+  Rice with Cheese                                    89
+  Rice with Nuts                                      89
+  Carrot Croquettes                                   90
+  Potato Balls                                        90
+  Vegetable Medley, Baked                             91
+
+
+  SAVORIES                                            95
+
+  Tomato Toast                                        96
+  Ham Toast                                           96
+  Cheese Savories                                     97
+  Sardine Savories                                    97
+  Oyster Savories                                     98
+  Rice and Tomato Savory                              98
+  Stuffed Celery                                      99
+
+
+  BREAD, ROLLS, ETC.
+
+  Fine Bread                                         100
+  Excellent Nut Bread                                101
+  Virginia Butter Bread                              102
+  Bran Bread                                         102
+  Dr. Wylies' Recipes                                103
+  Dr. Wylies' Recipes                                104
+  Polenta--Corn Meal                                 105
+  Corn Bread                                         106
+  Nut Bread                                          106
+  Hymen Bread                                        107
+  Corn Bread                                         107
+  Brown Bread                                        108
+  Egg Bread                                          108
+  Quick Waffles                                      109
+  Dumplings That Never Fall                          109
+  French Rolls                                       111
+  Drop Muffins                                       111
+  Soft Gingerbread                                   112
+  Gingerbread                                        112
+  Cream Gingerbread                                  113
+  Cream Gingerbread Cakes                            113
+  Parliament Gingerbread                             114
+  Soft Gingerbread                                   114
+  Sally Lunn                                         115
+  Griddle Cakes                                      115
+  Sour Milk Recipes                              116-117
+
+
+  CAKES, COOKIES, TARTS, ETC.
+
+  Mocha Tart                                         118
+  Mocha Tart Filling                                 118
+  Icing                                              118
+  Filling                                            119
+  Icing                                              119
+  Filling for Cake                                   119
+  Nut Cake                                           120
+  Icing                                              120
+  Christmas Cakes                                    121
+  Cocoanut Tarts                                     121
+  Suffrage Angel Cake                                122
+  Cinnamon Cake                                      123
+  Spice Cake                                         124
+  Black Walnut Cake                                  124
+  Scripture Cake                                     125
+  Ratan Kuchen                                       127
+  Golden Cake                                        128
+  Pineapple Cake                                     128
+  Ginger Cookies                                     129
+  Pound Cake                                         130
+  Doughnuts                                          131
+  Cream Cake                                         131
+  One Egg Cake                                       133
+  Devil's Food                                       133
+  Bride's Cake                                       134
+  Date Cake                                          134
+  Pfeffernusse (Pepper Nuts)                         135
+  Cocoanut Cake                                      135
+  Jam Cake                                           136
+  Lace Cakes                                         137
+  Hickory Nut Cake                                   138
+  Lace Cakes                                         139
+  Marshmallow Teas                                   139
+  Apple Sauce Cake                                   140
+  Quick Coffee Cake                                  140
+  Sand Tarts                                         141
+  Sand Tarts                                         141
+  Cheap Cake                                         141
+  Hermits                                            143
+  Hermits                                            143
+  Cocoanut Cookies                                   144
+
+
+  PASTRIES, PIES, ETC.
+
+  Grape Fruit Pie                                    145
+  Spice Pie                                          145
+  Cream Pie                                          146
+  Pie Crust                                          146
+  Suffrage Pie                                       147
+  Orange Pie                                         148
+  Lancaster County Pie                               148
+  Brown Sugar Pie                                    149
+  Banbury Tart                                       149
+  Filling                                            149
+
+
+  PUDDINGS
+
+  Hasty Pudding                                      153
+  Bakewell Pudding                                   154
+  Graham Pudding                                     155
+  Norwegian Prune Pudding                            155
+  Plain Suet Pudding                                 157
+  Suet Pudding                                       157
+  Cottage Fruit Pudding                              158
+  Prune Souffle                                      158
+  Plum Pudding                                       159
+  Lemon Cream                                        160
+  Lemon Hard Sauce                                   161
+  Corn Pudding                                       161
+  Raw Carrot Pudding                                 161
+
+
+  SANDWICH RECIPES
+
+  Hawaiian                                           165
+  Chocolate                                          165
+  Caramel                                            165
+  Fruit                                              165
+  Cucumber                                           166
+  Anchor Canapes                                     166
+  Sardine                                            166
+  Filling                                            167
+  Apple Sandwich                                     167
+
+
+  SALADS, SALAD DRESSINGS
+
+  Pear Salad                                         168
+  Potato Salad                                       168
+  Codfish Salad                                      169
+  Swedish Wreathes                                   169
+  Bean Salad                                         170
+  Hot Slaw                                           171
+  Creole Salad                                       171
+  Colored Salads                                     172
+  Colored Salads                                     173
+  Orange Salad                                       173
+  Tomato Aspic                                       174
+  Suffrage Salad Dressing                            174
+  Cucumber Aspic                                     175
+  Mayonnaise Dressing Boiled                         175
+  Mayonnaise Dressing Without Oil                    176
+  French Dressing                                    177
+  Alabama Dressing                                   177
+  Cooked Salad Dressing                              178
+  Caviare Salad Dressing                             179
+
+
+  MEAT AND FISH SAUCES
+
+  Bechamel Sauce                                     180
+  Hot Meat Sauce                                     180
+  Gravy for Warmed Meats                             181
+  Horseradish Sauce                                  181
+
+
+  EGGS
+
+  Pain d'Oeufs                                       184
+  Bread Crumbs and Omelette                          185
+  Egg Patties                                        185
+  Florentine Egg in Casseroles                       186
+  Cheese Souffle                                     186
+  Oyster Omelette                                    187
+  Potato Omelette                                    187
+
+
+  CREAMS, CUSTARDS, ETC.
+
+  Strawberry Shortcake a la Mode                     191
+  Frozen Custard                                     191
+  Stewed Apples                                      192
+  Cinnamon Apples                                    193
+  Fire Apples                                        194
+  Candied Cranberries                                195
+  Apple Rice                                         195
+  Jelly Whip                                         196
+  Pineapple Parfait                                  197
+  Rice                                               197
+  Pittsburgh Sherbet                                 198
+  Lemon Sherbet                                      198
+  Fruit Cocktails                                    199
+  Synthetic Quince                                   200
+  Grape Juice Cup                                    201
+  Peppermint Cup                                     202
+  Amber Marmalade                                    203
+  Grape Juice                                        203
+
+
+  PRESERVES, PICKLES, ETC.
+
+  Sour Pickles                                       204
+  Sweet Pickles                                      204
+  Lemon Butter                                       205
+  Kumquat Preserves                                  205
+  Prunes and Chestnuts                               207
+  Heavenly Hash                                      207
+  Apple Butter                                       208
+  Orange Marmalade                                   208
+  Rhubarb and Fig Jam                                209
+  Brandied Peaches                                   210
+  Cauliflower Pickles                                211
+  Mustard Sauce                                      211
+  Relish                                             212
+  Chili Sauce                                        212
+  Pickles                                            213
+  Tomato Pickle                                      213
+  Corn Salad                                         214
+  Tomato Catsup                                      214
+
+
+  CANDIES, ETC.
+
+  Rose Leaves Candied                                215
+  Childhood Fondant                                  215
+  Fudge                                              215
+  Taffy                                              216
+  Creole Balls                                       216
+  Chocolate Caramel                                  217
+  Sea Foam                                           217
+
+
+  MISCELLANEOUS
+
+  Good Coffee                                    218-219
+  Cottage Cheese                                     221
+  Albuminous Beverages                           222-233
+  Starchy Beverages                              234-239
+  The Cook Says Beverages                        240-243
+  Economical Soap                                    244
+
+
+Editress Suffrage Cook Book:
+
+          Our hired girl, she's 'Lizabuth Ann;
+            An' she can cook best things to eat!
+          She ist puts dough in our pie-pan,
+            An' pours in somepin' 'at's good an' sweet;
+          An' nen she salts it all on top
+          With cinnamon; an' nen she'll stop
+            An' stoop an' slide it, ist as slow,
+          In th' old cook-stove, so's 'twon't slop
+            An' git all spilled; nen bakes it, so
+            It's custard-pie, first thing you know!
+                An' nen she'll say
+                "Clear out o' my way!
+          They's time fer work, an' time fer play!
+            Take yer dough, an' run, child, run!
+            Er I cain't git no cookin' done!"
+
+                                  My best regards
+                                  JAMES WHITCOMB RILEY.
+
+
+          Indigestion is the end of love.
+
+
+
+
+SOUPS
+
+
+Asparagus Soup
+
+          4 bunches asparagus
+          1 small onion
+          1 pint milk
+          1/2 pint cream
+          1 1/2 tablespoon sugar
+          1 large tablespoon butter
+          1 1/2 tablespoon flour
+          pepper to season
+
+Wash and clean asparagus, put in saucepan with just enough water to
+cover, boil until little points are soft.
+
+Cut these off and lay aside. Fry onion in the butter and put in saucepan
+with the asparagus. Cook until very soft mashing occasionally so as to
+extract all juice from the asparagus.
+
+When thoroughly cooked put through sieve. Now add salt, sugar and flour
+blended.
+
+Stir constantly and add milk and cream, and serve at once. (Do not place
+again on stove as it might curdle. Croutons may be served with this).
+
+
+Spinach Soup
+
+          1/2 peck spinach
+          2 tablespoons butter
+          1 1/2 tablespoon sugar
+          1 1/2 teaspoons salt
+          1 small onion
+          1 pint rich milk
+          2 tablespoons flour
+          1/2 cup water
+
+Put spinach in double boiler with the butter and water. Let simmer
+slowly until all the juice has been extracted from the spinach.
+
+Fry the onion and add. Now thicken with the flour blended with the water
+and strain. Add the milk very hot. Do not place on the fire after the
+milk has been added.
+
+Half cream instead of milk greatly improves flavor.
+
+
+Crab Gumbo
+
+          3 doz. medium Okra
+          1 doz. Crabs cleaned
+          2 onions fried
+
+Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.
+
+
+Tomato Soup
+
+          1 large can tomatoes or equivalent of fresh tomatoes.
+          1 small onion
+          1 tablespoon salt
+          dash paprika
+          2 1/2 tablespoons sugar
+          1 tablespoon butter
+          2 1/2 tablespoons flour
+          2 cups hot milk
+          1 pint water
+
+Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry
+onion in butter and add to soup with sugar and salt. When thoroughly
+cooked thicken with the flour blended with a little water. Now strain.
+Have the milk very hot, not boiling. Stir constantly while adding milk
+to soup and serve at once.
+
+Do not place on the stove after the milk is in the soup. 1 cup of cream
+instead of 2 cups of milk greatly improves the soup.
+
+
+Vegetable Soup
+
+          2 1/2 lbs. of beef (with soup bone)
+          3 quarts of water
+          1 tablespoon sugar
+          salt to suit taste
+          a few pepper corns
+          1 cup of each, of the following vegetables
+          diced small
+          carrots
+          Potatoes
+          Celery
+          2 tablespoons onion cut very fine
+          1/2 head cabbage cut very fine
+          1/2 can corn (or its equivalent in fresh)
+          1/2 can peas (or its equivalent fresh)
+          2 tablespoons minced parsley
+          1/4 cup turnip and parsnip if at hand (not necessary)
+          1/2 can tomatoes (or equivalent fresh)
+
+Put meat in large kettle and boil for an hour; now add all the other
+ingredients and cook until soft. Ready then to serve.
+
+This soup can be made as a cream soup without meat and is delicious. In
+this case you take a good sized piece of butter and fry all the
+vegetables slightly, excepting the potatoes. Now cover all, adding
+potatoes with boiling water and cook until tender.
+
+When done season and add hot milk and 1 cup cream. This is very fine.
+
+In making this soup without meat omit the tomatoes and use string beans
+instead.
+
+
+          Tell me what you eat, and I'll tell you what you
+          are.                            Brillat Savarin.
+
+
+Chestnut Soup
+
+          1 qt. chestnuts (Spanish preferred)
+          1 pint chicken stock
+          2 tablespoons flour
+          1 teaspoon sugar
+          salt and paprika to taste
+
+Cover chestnuts with boiling water slightly salted. Cook until quite
+soft and rub through coarse sieve, add stock, and seasoning; then
+thicken with flour blended with water.
+
+Let simmer five minutes and serve at once.
+
+In case stock is not available milk can be used with a little butter
+added.
+
+
+Peanut Butter Broth
+
+          1 pt. fresh sweet milk
+          1 pt. water
+          1 1/2 tablespoons peanut butter
+          1 tablespoon catsup
+          Salt, pepper or other season to taste.
+
+Pour liquid with peanut butter into double boiler; dissolve butter so
+there are no hard lumps. Do not let milk boil but place on moderately
+hot fire.
+
+Just before serving add the catsup and seasoning.
+
+
+Soup for Invalids
+
+Cut into small pieces one pound of beef or mutton or a part of both.
+Boil it gently in two quarts of water. Take off the scum and when
+reduced to a pint, strain it and season with a little salt. Give one
+teacupful at a time.
+
+
+Peanut Soup
+
+Peanut soup for supper on a cold night serves the double duty of
+stimulating the gastric juices to quicken action by its warmth and
+furnishing protein to the body to repair its waste. Pound to a paste a
+cupful of nuts from which the skin has been removed, add it to a pint of
+milk and scald; melt a tablespoon of butter and mix it with a like
+quantity of flour and add slowly to the milk and peanuts; cook until it
+thickens and season to taste.
+
+Chestnuts, too, make a splendid soup. Boil one quart of peeled and
+blanched chestnuts in three pints of salt water until quite soft; pass
+through sieve and add two tablespoons of sweet cream, and season to
+taste. If too thick, add water.
+
+
+Mock Oyster Soup
+
+The oyster plant is used for this delicious dish--by many it is known as
+salsify. Scrape the vegetable and cut into small pieces with a silver
+knife (a steel knife would darken the oyster plant). Cook in just enough
+water to keep from burning, and when tender press through a colander and
+return to the water in which it was cooked. Add three cups of hot milk
+which has been thickened with a little butter and flour and rubbed
+together and seasoned with salt and white pepper. A little chopped
+parsley may be added before serving. 1/2 cup cream instead of all milk
+greatly improves taste.
+
+
+French Oyster Soup
+
+          1 quart oysters
+          1 quart milk
+          1 slice onion
+          2 blades mace
+          1/3 cup flour
+          1/3 cup butter
+          2 egg yolks
+          salt and pepper
+
+Clean oysters by pouring over 3/4 cup cold water. Drain, reserve liquor,
+add oysters, slightly chopped, heat slowly to boiling point and let
+simmer 20 minutes; strain.
+
+Scald milk with onion and mace. Make white sauce and add oyster liquor.
+Just before serving add egg yolks, slightly beaten.
+
+
+Split Pea Soup (Green or Yellow)
+
+          1 1/2 pints split peas (green or yellow)
+          2 1/4 quarts water
+          2 small onions
+          1 carrot
+          1 parsnip (if at hand)
+          1 cup milk
+          1/2 cup cream
+          1 teaspoon salt (more if liked)
+          Pepper and paprika to taste
+          1 1/2 teaspoons sugar
+
+Soak 1 1/2 pints of split peas over night; next day add 2 1/4 quarts
+water and the vegetables, cut fine; also the sugar, salt and pepper and
+cook slowly three hours; now mash through sieve. If it boils down too
+much add a little water. After putting through sieve place on stove and
+add hot milk and cream. If it is not thin enough to suit add more milk.
+
+Stock may be used if same is available.
+
+
+Black Bean Soup
+
+One pint of black beans soaked over night in 3 quarts of water.
+
+In the morning pour off the water and add fresh 3 quarts. Boil slowly 4
+hours. When done there should be 1 quart. Add a quart of beef stock, 4
+whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1
+small carrot, 1 small turnip, all cut fine and fried in a little butter.
+
+Add 1 tablespoon flour, season with salt and pepper and rub through a
+fine sieve.
+
+Serve with slices of lemon and egg balls.
+
+
+Carrot Soup
+
+One quart of thinly sliced carrots, one head of celery, three or four
+quarts of water, boil for two and one-half hours; add one-half cupful of
+rice and boil for an hour longer; season with salt and pepper and a
+small cupful of cream.
+
+
+Veal Soup
+
+          Knuckle of veal 2 1/2 pounds
+          2 raw eggs
+          3 quarts water
+          2 tomatoes cut fine
+          1/2 onion
+          salt and pepper to season
+          a little flour
+          1/2 cup vermicelli or alphabet macaroni
+          2 eggs, beaten very light
+          1 1/2 tablespoons parmesan cheese
+
+Put veal in stewing pan and allow it to cook until thoroughly done. Now
+chop meat and add cheese, flour, salt and pepper if needed and form into
+little balls about the size of a marble. While preparing these, drop in
+macaroni and cook until tender. Now add the meat balls.
+
+If too thick use a little water. Beat the eggs lightly and add while
+boiling.
+
+
+              War Not Only Kills Bodies But Ideals
+                       MRS. HENRY VILLARD,
+              President of Women's Peace Conference.
+
+
+          Must the pride with which women point to the life
+          saving character of the work of the numberless
+          charitable agencies throughout the country--with a
+          resultant lowering of the death rate in our great
+          cities--be offset by the slaughter of our best
+          beloved ones on the field of battle or their death
+          by disease in camps?
+
+          No longer ought we to be called upon to be
+          particeps criminis with men to the extent of being
+          compelled to pay taxes which are largely used for
+          the support of the army and navy.
+
+          Moreover, a recourse to war as a means of righting
+          wrongs is full of peril to the whole human race.
+          Not only are bodies killed, but the ideals which
+          alone make life worth living are for the time
+          being lost to sight. In place of those finer
+          attributes of our nature--compassion, gentleness,
+          forgiveness--are substituted hatred, revenge and
+          cruelty.
+
+[Illustration]
+
+
+          He was a bold man that first ate an
+          oyster.--Swift.
+
+
+Virginia Fried Oysters
+
+Make a batter of four tablespoons of sifted flour, one tablespoon of
+olive oil or melted butter, two well-beaten whites of eggs, one-half
+teaspoon of salt, and warm water enough to make a batter that will drop
+easily. Sprinkle the oysters lightly with salt and white pepper or
+paprika. Dip in the batter and fry to a golden brown.
+
+Drain, and serve on a hot platter, with slices of lemon around them.
+
+
+Creamed Lobster
+
+          2 tablespoons butter
+          1 1/2 pints milk
+          2 tablespoons flour
+          season to taste
+
+When cooked beat in the yolk of an egg.
+
+Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon,
+stalk of celery chopped fine, paprika, sweet peppers, cut fine. Mix all
+together and serve in ramekins. Serve very hot. Serves 12 people.
+
+
+Salmon Croquettes
+
+          Fresh salmon or 1 can of salmon
+          2 eggs
+          1/2 cup butter
+          1 cup fine bread crumbs
+          1 teaspoon baking powder
+          1/2 cup of cream
+          1 pinch of paprika
+          salt to season
+
+Mix well and form into croquettes. Roll in egg and cracker crumbs and
+fry in deep fat.
+
+
+          Partial suffrage has taught the women of Illinois
+          the value of political power and direct influence.
+          Already the effect of the ballot has been shown in
+          philanthropic, civic and social work in which
+          women are engaged and the women of this state
+          realizing that partial suffrage means so much to
+          them, wish to express their deepest interest in the
+          outcome of the campaign for full suffrage which
+          eastern women are waging this year.
+
+          So we say to the women in the four campaign states
+          this year: "You are working not only toward your
+          own enfranchisement but toward the enfranchisement
+          of the women in all the non-suffrage states in the
+          union. Your victory means victory in other states.
+          You are our leaders at this crucial time and
+          thousands of women are looking to you. You have
+          their deepest and heartiest co-operation in your
+          campaign work for much depends upon what you do in
+          working for that victory which we hope will come
+          to the women of Pennsylvania, New York, New Jersey
+          and Massachusetts in this year of 1915."
+
+                                              JANE ADDAMS.
+
+[Illustration]
+
+
+Broiled Salt Mackerel
+
+Wash and scrape the fish. Soak all night, changing the water at bed time
+for tepid and again early in the morning for almost scalding hot. Keep
+this hot for an hour by setting the vessel containing the soaking fish
+on the side of the range. Wash next in cold water with a stiff brush or
+rough cloth, wipe perfectly dry, rub all over again with salad oil and
+vinegar or lemon juice and let it lie in this marmalade for a quarter of
+an hour before broiling. Place on a hot dish with a mixture of butter,
+lemon juice and minced parsley.
+
+
+Shrimp Wriggle
+
+          1 pint fresh shrimps
+          1 heaping cup hot boiled rice
+          1 medium size green pepper
+          1 tablespoonful Worcestershire sauce
+          2 tablespoons tomato catsup
+          1 scant pint cream with heaping teaspoon flour
+          butter size of egg
+          paprika and salt to taste.
+
+Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in
+cream, add butter, add condiments, add just before serving 1 wineglass
+sherry or Madeira.
+
+                                                 HELEN RING ROBINSON.
+
+[Illustration]
+
+
+Chop Suey
+
+Chop Suey is made of chopped meat and the gizzards of ducks or chickens,
+1 cup of chopped celery and 1/2 cup of shredded almonds.
+
+Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow
+root stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauce
+and simmer all for twenty minutes.
+
+
+Veal Kidney Stew
+
+          1 veal kidney
+          1 small onion
+          1 tablespoon butter
+          2 tomatoes cut fine
+          1 small can mushrooms
+          1/2 tablespoon parsley
+          4 tablespoons raw potatoes cut in small pieces
+          Seasoning to taste
+
+Wash, clean and cut fine a veal kidney. Fry onion in butter until light
+brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and
+water, and cook until tender.
+
+
+
+
+MEATS, POULTRY, ETC.
+
+
+Baked Ham (a la Miller)
+
+          1 ten or twelve pound ham
+          1 1/2 lb. brown sugar
+          1 pint sherry wine (cooking sherry)
+          1 cup vinegar (not too strong)
+          1 cup molasses
+          cloves (whole)
+
+Scrub and cleanse ham; soak in cold water over night; in morning place
+in a large kettle and cover with cold water; bring slowly to the boiling
+point and gradually add the molasses, allowing 18 minutes for each
+pound. When ham is done remove from stove and allow it to become cold in
+the water in which it was cooked.
+
+Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen)
+over the ham. Rub brown sugar into the ham; put in roasting pan and pour
+over sherry and vinegar. Baste continually and allow it to warm through
+and brown nicely. This should take about 1/2 hour. Serve with a garnish
+of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.
+Remove all greases from same.
+
+This is a dish fit for the greatest epicure.
+
+[Illustration]
+
+
+          Man is a carnivorous production and must have
+          meals, at least one meal a day. He cannot live
+          like wood cocks, upon suction. But like the shark
+          and tiger, must have prey. Although his anatomical
+          construction, bears vegetables, in a grumbling
+          way. Your laboring people think beyond all
+          question. Beef, veal and mutton, better for
+          digestion.                               Byron.
+
+
+Daube
+
+          4 lb. rump (Larded with bacon)
+          2 large onions
+          2 tablespoons flour
+          1 small can tomatoes
+          1 cup water
+          1 clove garlic
+          2 sprigs thyme--1 bay leaf
+          1/4 sweet pepper
+          several carrots
+          parsley
+
+First fry meat, then remove to platter. Start gravy by first frying the
+onions a nice brown; then add flour and brown; drain the tomatoes and
+fry; add rest of ingredients; put meat into this and let it cook slowly
+for five to six hours.
+
+
+                       U. S. DEPARTMENT OF LABOR
+                          CHILDREN'S BUREAU
+                               WASHINGTON
+
+                                              November 24, 1914.
+
+          Editress Suffrage Cook Book:
+
+          Your letter of November 21st is received.
+
+          Will the following be of any use for the Suffrage
+          Cook Book?
+
+          Is it not strange how custom can stale our sense
+          of the importance of everyday occurrences, of the
+          ability required for the performance of homely,
+          everyday services? Think of the power of
+          organization required to prepare a meal and place
+          it upon the table on time! No wonder a mere man
+          said, "I can't cook because of the awful
+          simultaneousness of everything."
+
+                                        Yours faithfully,
+                                           JULIA C. LATHROP.
+
+[Illustration]
+
+
+
+             Glen Ellen,
+                  Sonoma Co., California.
+                                YACHT ROAMER
+                                         November 5, 1914.
+
+          Editress Suffrage Cook Book:
+
+          Forgive the long delay in replying to your letter.
+          You see, I am out on a long cruise on the Bay of
+          San Francisco, and up the rivers of California,
+          and receive my mail only semi-occasionally. Yours
+          has now come to hand, and I have consulted with
+          Mrs. London, and we have worked out the following
+          recipes, which are especial "tried" favorites of
+          mine:
+
+
+Roast Duck
+
+The only way in the world to serve a canvas-back or a mallard, or a
+sprig, or even the toothsome teal, is as follows: The plucked bird
+should be stuffed with a tight handful of plain raw celery and, in a
+piping oven, roasted variously 8, 9, 10, or even 11 minutes, according
+to size of bird and heat of oven. The blood-rare breast is carved with
+the leg and the carcass then thoroughly squeezed in a press. The
+resultant liquid is seasoned with salt, pepper, lemon and paprika, and
+poured hot over the meat. This method of roasting insures the maximum
+tenderness and flavor in the bird. The longer the wild duck is roasted,
+the dryer and tougher it becomes.
+
+Hoping that you may find the foregoing useful for your collection, and
+with best wishes for the success of your book.
+
+                                           Sincerely yours,
+                                                    JACK LONDON.
+
+[Illustration]
+
+
+Veal Loaf
+
+          3 pounds Veal
+          1/4 lb. Salt Pork
+          1 teaspoon salt
+          1/4 teaspoon pepper.
+              Of the following mixture
+          1/4 teaspoon sage, thyme, and sweet marjoram
+          2 eggs
+          1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk
+          3/4 cup bread crumbs
+
+Have meat ground fine as possible. Then mix thoroughly with the herbs, 1
+egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.
+
+Form a loaf and brush top and sides with the second egg. Now, scatter
+the remaining 1/4 cup of crumbs over the moistened loaf.
+
+Place in a baking pan with the 1/2 cup of stock and bake in a moderate
+oven three hours, basting very frequently, and adding water in case
+stock is consumed.
+
+
+Ducks
+
+Take two young ducks, wash and dry out thoroughly; rub outside with salt
+and pepper--lay in roasting pan, breast down. Cut in half one good sized
+onion and an apple cut in half (not peeled). Lay around the ducks and
+put in about one and one-half pints hot water. Cover with lid of
+roasting pan and cook in a medium hot oven.
+
+In an hour turn ducks on back and add a teaspoon of tart jelly. Leave
+lid off and baste frequently.
+
+In another hour the ducks are ready to serve. Pour off fat in pan. Make
+thickening for gravy (not removing the onion or apple).
+
+For the filling, take stale loaf of bread, cut off crust and rub the
+bread into crumbs, dissolve a little butter (about one tablespoon), add
+that to the crumbs. Salt and pepper to taste and as much parsley as is
+desired. Mix and stuff the ducks.
+
+
+          From the standpoint of Science, Health, Beauty and
+          Usefulness, the Art of Cooking leads all the other
+          arts,--for does not the preservation of the race
+          depend upon it?                          L. P. K.
+
+
+Blanquette of Veal
+
+          2 cups cold roast veal
+          3 teaspoons cream
+          2 teaspoons flour
+          yolks of 2 eggs
+          20 or 30 small onions, the kind used for pickling.
+
+Saute the veal a moment in butter or lard without browning. Sprinkle
+with flour and add water making a white sauce. Add any gravy you may
+have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4
+of an hour on slow fire. Just before serving add yolks of eggs mixed
+with cream.
+
+Cook for a moment, sprinkle with finely chopped parsley and serve.
+
+
+Spitine
+
+Cut from raw roast beef very thin slices. Spread with a dressing made of
+grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put
+all on a long skewer and brown in a little hot butter.
+
+
+Risotti a la Milanaise
+
+          2 lbs. rice
+          1 chicken
+          1 can mushrooms
+          1 lump butter
+          Parmesan cheese
+
+Cut up chicken and cook in water as for stewing, seasoning to taste.
+When almost done add mushrooms and cook a little longer. Now put a large
+lump of butter in a pan and after washing the rice in several waters,
+dry on a clean napkin, and add to butter, stirring constantly. Do not
+allow it to darken. Cook about ten minutes and remove from fire. Take
+baking dish and put the rice in bottom. Now sprinkle generously with
+parmesan cheese. Cut chicken up and remove all bones, pour over rice and
+cook until dry, adding gravy from time to time.
+
+This can be eaten hot or cold.
+
+
+          Der Mensch ist was er iszt.              German.
+
+
+Liver Dumplings (Leber Kloese)
+
+          1 calf's liver
+          1/8 lb. Suet
+          1 small onion
+          1/4 loaf bread
+          3 eggs
+          2 tablespoons bread crumbs
+          Salt, pepper and Sweet marjorie to taste.
+
+Soak liver in cold water for one hour, then skin and scrape it and run
+it through meat chopper twice; the second time adding the suet. Brown
+finely cut onion in two tablespoons of lard; add salt, pepper and sweet
+marjorie to taste.
+
+Soak 1/4 loaf bread in cold water, squeeze out the water and mix the
+bread with the liver, then add three well beaten eggs and enough flour
+to stiffen. Drop one dumpling with a spoon into one gallon of water
+(slightly salted), should it cook away, then add more flour before
+cooking the remainder of the mixture.
+
+Boil thirty minutes, and longer if necessary. When properly cooked the
+middle of the dumpling will be white.
+
+Before serving, brown bread crumbs in butter and sprinkle over the
+dumplings.
+
+
+A Baked Ham
+
+Should be Kentucky cured and at least two years old. Soak in water over
+night.
+
+Put on stove in cold water. Let it simmer one hour for each pound. Allow
+it to stand in that water over night.
+
+Remove skin, cover with brown sugar and biscuit or cracker crumbs,
+sticking in whole cloves. Bake slowly until well browned, basting at
+intervals with the juices. Do not carve until it is cold.
+
+This is the way real Kentucky housekeepers cook Kentucky ham.
+
+                                            DESHA BRECKINRIDGE.
+
+[Illustration]
+
+
+          An ill cook should have a good cleaver.
+                                        Owen Meredith.
+
+
+Belgian Hare
+
+          2 rabbits
+          1 quart sour cream
+          Thin slices of fat bacon
+
+Skin rabbits and wash well in salt water. Cut off the surplus skin and
+use only the backs and hind quarters. Place in roasting pan, putting one
+slice of bacon on each piece of rabbit. Have the oven hot.
+
+Start the rabbits cooking, turning the bacon over so it will brown; when
+brown turn down the gas to cook slowly. Pour 1/2 the cream over in the
+beginning and baste often. When half done pour in the remainder of the
+cream and cook 1 1/2 hours.
+
+If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
+The cream makes a delicious sauce.
+
+
+Pepper Pot
+
+          Knuckle of Veal
+          4 lbs. Honey Comb tripe
+          1 Potato
+          1 Red Pepper
+          1 onion
+          A little summer savory
+          Sweet Basil
+
+Soak tripe over night in salt water. Boil meat and tripe four to six
+hours.
+
+
+Delicious Mexican Dish
+
+Soak and scald a pair of sweetbreads, cut into small bits; take liquor
+from three dozen large oysters; add to sweetbreads with 3 tablespoons of
+gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in
+flour; cook until sweetbreads are tender; add oysters; cook 5 minutes;
+add 3/4 cup of cream; serve with or without toast.
+
+
+Hungarian Goulash
+
+          3 lbs. beef (cut in squares)
+          6 oz. bacon (cut in dice)
+          1/2 pint cream
+          4 oz. chopped onion
+
+Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water
+in which 1/2 teaspoon of extract of beef is added. Add the meat and cook
+slowly one hour; then add cream with paprika to taste and simmer for two
+hours. Add a few small potatoes.
+
+
+Stewed Chicken
+
+Clean and cut chicken and cover with water; add a couple sprigs of
+parsley; 1 bayleaf and a small onion. When chicken is almost done add
+salt and pepper to suit taste.
+
+When chicken is done place in dish or platter and add one half cup cream
+to the gravy; thicken with a little blended flour and strain over
+chicken.
+
+
+Chicken Pot Pie
+
+Prepare same as for stewed chicken. When done remove chicken from bones;
+now boil potatoes enough for family. Line a deep baking dish or a deep
+pan with good rich paste. Sprinkle flour in bottom.
+
+Lay in a layer of chicken; now potatoes, sprinkle with a little salt and
+pepper; now cut thin strips of dough, lay across; then a layer of
+chicken; then a layer of potatoes, and so on until the top of the pan is
+reached; pour over all the chicken, the gravy and put a crust over all
+the top and bake until well done and nicely browned.
+
+Make little punctures in dough to allow the steam to escape.
+
+
+          Tell me what you eat, and I'll tell you what you
+          are.--Brillat Savarin.
+
+
+Anti's Favorite Hash
+
+(Unless you wear dark glasses you cannot make a success of Anti's
+Favorite Hash.)
+
+          1 lb. truth thoroughly mangled
+          1 generous handful of injustice.
+          (Sprinkle over everything in the pan)
+          1 tumbler acetic acid (well shaken)
+
+A little vitriol will add a delightful tang and a string of nonsense
+should be dropped in at the last as if by accident.
+
+Stir all together with a sharp knife because some of the tid bits will
+be tough propositions.
+
+                                     --_Ebensburg Mountaineer Herald._
+
+
+          Husband (Angrily) "Great guns! What are they Lamb
+          Chops, Pork Chops or Veal Chops?"
+
+          Wife (serenely) "Can't you tell by the taste?"
+
+          He: "No, I can't, nor anybody else!"
+
+          She: "Well, then, what's the difference?"
+
+
+Giblets and Rice
+
+Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite
+tender, drain, trim from bones and gristle and set aside.
+
+Boil one cup rice in one quart water for fifteen minutes. Drain, put in
+double boiler with broth from giblets and let boil 1 hour. Brown 1
+tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1
+chopped onion, and boiling water until smooth and creamy, then add some
+bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar
+and lastly giblets, cover and let simmer for twenty minutes. Put rice
+into a chop dish, serve giblets in the center. May be garnished with
+tomato sauce or creamed mushrooms or pimentos.
+
+
+          For a man seldom thinks with more earnestness of
+          anything than he does of his dinner.
+                                             Sam'l Johnson.
+
+
+Savory Lamb Stew
+
+Take two pounds spring lamb and braise light with butter size of a
+walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let
+simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small
+head of young cabbage (cut in eighths) cover closely and allow at least
+an hour's slow boiling. This can be made on the stove, in the oven, or
+in fireless cooker.
+
+The flavor of this dish can be varied by the addition of two or three
+tomatoes.
+
+
+Squab Casserole
+
+          3 eggs boiled hard
+          1 teaspoon parsley, cut fine butter
+          seasoning to taste
+          1 teaspoon parmesan
+          a few little onions
+          few potato balls
+          bread crumbs
+
+Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan
+cheese and seasoning. Now stuff each squab with this stuffing, putting a
+small piece of butter in each bird and sew up.
+
+Place in a baking pan with a lump of butter and brown nicely on all
+sides. Now add a little water and cover and cook slowly until well done.
+While they are cooking add little onions and potato balls to the gravy.
+
+
+          I have sent but one recipe to a cook book, and
+          that was a direction for driving a nail, as it has
+          always been declared that women do not know how to
+          drive nails. But that was when nails were a
+          peculiar shape and had to be driven in particular
+          way, but now that nails are made round there is no
+          special way in which they need to be driven. So my
+          favorite recipe cannot be given you.
+
+          As for my effort in the culinary line--I have not
+          made an effort in the culinary line for more than
+          at least thirty years, except once to make a clam
+          pie, which was pronounced by my friends as very
+          good. But I cannot remember how I made it. I have
+          a favorite recipe, however, something of which I
+          am very fond and which I might give to you. I got
+          it out of the newspapers and it is as follows:
+
+          Spread one or two rashers of lean bacon on a
+          baking tin, cover it thickly with slices of
+          cheese, and sprinkle a little mustard and paprika
+          over it. Bake it in a slow oven for half an hour
+          and serve with slices of dry toast.
+
+          Now that is a particularly tasty dish if it is
+          well done. I never did it, but somebody must be
+          able to do it who could do it well.
+
+                             Faithfully yours,
+                                        ANNA H. SHAW.
+
+[Illustration]
+
+
+Daube
+
+Brown a thick slice from a round of beef in a hot pan and season
+carefully, adding water to make a pan gravy; add also a pint of tomato
+juice and onion juice to taste; cover and simmer gently for at least an
+hour and a half; turn the meat frequently, keeping the gravy in
+sufficient quantity to insure that the meat shall be thoroughly moist
+and thoroughly seasoned.
+
+When served, it should be, if carefully done, very tender. The gravy may
+be thickened or not, according to individual taste.
+
+                                                     MRS. SAM'L SEMPLE.
+
+[Illustration]
+
+
+Liver a la Creole
+
+Take a fine calf liver. Skin well and cut in thick slices. Season with
+salt and pepper. Fry in deep fat and drain.
+
+Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in
+parsley and pour at once over liver and serve.
+
+
+Chicken Croquettes
+
+          1 pound of chicken
+          3 teaspoons chopped parsley
+          1 1/2 cups cream
+          1 small onion
+          1/4 pound butter
+          1/4 pound bread crumbs
+          season to taste
+          1 pinch of paprika
+
+Grind meat twice. Boil the onion with the cream and strain the onion
+out. Let cool and pour over crumbs. Add parsley and butter, and make a
+stiff mixture. Now add seasoning.
+
+Mix all together by beating in the meat. If too thick add a little milk
+and form into croquettes, and put in ice box.
+
+When cool dip in beaten egg and then in crackers or bread crumbs. Fry in
+deep fat.
+
+
+Nuts as A Substitute for Meat
+
+Although many are trying to eliminate so much meat from menus on account
+of its soaring cost, the person who performs hard labor must have in its
+place something which contains the chief constituents of meat, protein
+and fats, or the body will not respond to the demands made upon it
+because of lowered vitality from lack of food elements needed.
+Scientific analyses have proven that nuts contain more food value to the
+pound than almost any other food product known. Ten cent's worth of
+peanuts, for example, at 7 cents a pound will furnish more than twice
+the protein and six times more energy than could be obtained by the same
+outlay for a porterhouse steak at 25 cents a pound.
+
+One reason for the tardy appreciation of the nutritive value of nuts is
+their reputation of indigestibility. The discomfort from eating them is
+often due to insufficient mastication and to the fact that they are
+usually eaten when not needed, as after a hearty meal or late at night,
+whereas, being so concentrated, they should constitute an integral part
+of the menu, rather than supplement an already abundant meal, says the
+Philadelphia Ledger. They should be used in connection with more bulky
+carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.;
+too concentrated nutriment is often the cause of digestive disturbance,
+for a certain bulkiness is essential to normal assimilation.
+
+
+Pecan Nut Loaf
+
+          1 cup hot boiled rice
+          1 cup pecan nut meat (finely chopped)
+          1 cup cracker crumbs
+          1 egg
+          1 cup milk
+          1 1/4 teaspoons salt
+          pepper to taste
+          1 teaspoon melted butter
+
+Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk,
+salt and pepper.
+
+Turn into buttered bread pan; pour over butter, cover and bake in a
+moderate oven 1 hour.
+
+Put on hot platter and pour around same this sauce:
+
+Cook 3 tablespoons butter with slice of onion and a few pimentos,
+stirring constantly. Add 3 tablespoons flour; stir, pour in gradually
+1 1/2 cups milk.
+
+Season and strain.
+
+
+          "I am in earnest. I will not equivocate--I will
+          not excuse--I will not retreat a single inch--AND
+          I WILL BE HEARD."
+
+                                         WM. LLOYD GARRISON.
+
+[Illustration]
+
+
+Nut Hash
+
+Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and
+any other vegetable which is on hand and put into buttered frying pan,
+heat quickly and thoroughly, salt to taste, and just before removing
+from the fire stir in lightly a large spoonful of peanut meal for each
+person to be served. To prepare the meal at home, procure raw nuts,
+shell them and put in the oven just long enough to loosen the brown
+skin; rub these off and put the nuts through the grinder adjusted to
+make meal rather than an oily mixture. This put in glass jars, and kept
+in a cool place will be good for weeks. It may too, be used for
+thickening soups or sauces, or may be added in small quantities to
+breakfast muffins and griddle-cakes.
+
+Potato soup, cream of pea, corn or asparagus and bean soup may be made
+after the ordinary recipes, omitting the butter and flour and adding
+four tablespoons of peanut meal.
+
+
+Nut Turkey
+
+Nut turkey for Thanksgiving instead of the national bird, made by mixing
+one quart of sifted dry bread crumbs with one pint of chopped English
+walnuts--any other kind of nuts will go--and one cupful of peanuts,
+simply washed and dried, and adding a level teaspoon of sage, two of
+salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and
+sufficient water to bind the mass together. Then form into the shape of
+a turkey, with pieces of macaroni to form the leg bones. Brush with a
+little butter and bake an hour in a slow oven and serve with drawn
+butter sauce.
+
+A dinner roast made of nuts and cheese contains the elements of meat.
+Cook two tablespoons of chopped onion in a tablespoon of butter and a
+little water until it is tender, then mix with it one cupful each of
+grated cheese, chopped English walnuts and bread crumbs, salt and pepper
+to taste and the juice of half a lemon; moisten with water, using that
+in which the onion has been cooked; put into a shallow baking dish and
+brown in the oven.
+
+Hickory nut loaf is another dish which can take the place of meat at
+dinner. Mix two cups of rolled oats, a cupful each of celery and milk,
+two cups of bread crumbs and two eggs, season and shape, then bake 20
+minutes. Serve with a gravy made like other gravy, with the addition of
+a teaspoon of rolled nuts.
+
+
+Nut Scrapple
+
+On a crisp winter morning a dish of nut scrapple is very appetizing and
+just as nutritious as that made of pork. To make it, take two cupfuls of
+cornmeal, one of hominy and a tablespoon of salt and cook in a double
+boiler, with just enough boiling water until it is of the consistency of
+frying. While still hot add two cupfuls of nut meats which had been put
+through the chopper; pour into buttered pan and use like other scrapple.
+
+Peanut omelet is a delicious way to serve nuts. Make a cream sauce with
+one tablespoon of butter, two tablespoons of flour and three-quarters of
+a cupful of flour and three-quarters of a cupful of milk poured in
+slowly. Take from the fire, season, add three-quarters of a cupful of
+ground peanuts and pour the mixture on the lightly beaten yolks of three
+eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and
+bake for 20 minutes.
+
+
+Nut Roast
+
+          3 eggs (beaten with egg beater)
+          2 cups English Walnut meats
+          milk to moisten it
+          4 cups of bread crumbs (grated)
+          1 small tablespoon butter
+          pinch salt.
+
+1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups.
+A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of
+shelling is saved.
+
+Melt butter and pour over mixture, salt, then add enough milk to
+moisten, so as to form the shape of a loaf of bread. Too little milk
+will cause the loaf to separate, likewise, too much will make it mushy.
+Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered
+bread pan or baking dish. A small slice goes very far as it is solid and
+rich. Serve with hot tomato sauce.
+
+This makes a delicious luncheon dish, served with peas and a nice
+salad.
+
+
+Oatmeal Nut Loaf
+
+Oatmeal nut loaf can be served cold in place of meat for Sunday night
+tea. Put two cups of water in a sauce pan; when boiling add a cupful of
+oatmeal, stirring until thick; then stir in a cupful of peanuts that
+have been twice through the grinder, two tablespoons of salt, half a
+teaspoon of butter, and pack into a tin bucket with a tight fitting lid
+and steam for two hours; slice down when cold. This will keep several
+days if left in the covered tin and kept in a cool place. A delicious
+sandwich filling can be made from chopped raisins and nuts mixed with a
+little orange or lemon juice. Cooked prunes may be used instead of
+raisins.
+
+
+          Rastus: "So you wife am one of dem Suffragettes?
+          Why don't yo show her de evil ob sech pernicious
+          doctrine by telling her her place am beside de
+          fireside?"
+
+          Sambo: "Huh! She dun shoot back sayin' dat if it
+          wasn't foh her takin' in washin' dere wouldn't be
+          any fireside."--Puck.
+
+
+
+
+VEGETABLES
+
+
+Cream Potatoes
+
+Bake the potatoes in a slow oven. When perfectly cold slice rather thin.
+Put into a pan, sprinkle on a little flour and toss the potatoes about
+with your hand until some flour adheres to each piece. Cover these
+floured potatoes with small bits of butter. If the butter is put in in
+one piece the potatoes get broken before the butter reaches them all.
+
+Sprinkle in a little salt and put in enough cream so that they are about
+half covered. If you use more cream they will cook too tender and be
+mushy before the cream is cooked down. Stand by them. Stir with a knife
+blade lifting them from the bottom but not turning them over.
+
+When they begin to glisten lift them to a hot serving dish and put them
+where they will keep warm but will not cook any further.
+
+If you have not cream add a little more butter but the cream is better
+than the butter.
+
+                           HARRIET TAYLOR UPTON,
+                           President, Ohio Women's Suffrage Association.
+                           Warren, Ohio.
+
+[Illustration]
+
+
+French Fried Potatoes
+
+Wash and pare the potatoes and cut into any desired shape. Drain well.
+Fry in smoking fat until nicely browned, then drain on browned paper.
+Season well and serve.
+
+
+Potatoes Au Gratin
+
+Cut cold boiled potatoes into cubes and make a cream dressing. Butter
+the baking dish, put in a layer of potatoes and then a layer of the
+dressing, then sprinkle with a little parmesan cheese; now a layer of
+potatoes and then a layer of dressing and then cheese, put in oven and
+allow them to brown.
+
+
+Potato Croquettes
+
+Pare sweet or white potatoes and boil as for mashed potatoes. When done
+and mashed add a good lump of butter and season well; add a little hot
+milk, form into croquettes and dip into beaten egg, then in bread or
+cracker crumbs. Cook in deep fat. Garnish with parsley.
+
+
+          Let the sky rain potatoes.--Shakespeare
+
+
+Pittsburgh Potatoes
+
+          1 onion
+          1 quart potato cubes
+          1/2 can pimentos
+          2 cups white sauce
+          1/2 lb. cheese
+          1 teaspoon salt
+
+Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour
+white sauce over; stir in cheese; bake in a moderate oven.
+
+
+Sweet Potato Souffle
+
+Boil some sweet potatoes and ripe chestnuts separately, adding a little
+sugar to the water in which the chestnuts are boiled.
+
+Mash all well together and add some cream and butter and beat until
+light. Then place for a minute or two in the oven to brown.
+
+
+Potatoes a la Lyonnaise
+
+Cut cold boiled potatoes into tiny dice of uniform size. Put two great
+spoonfuls of butter into the frying pan and fry two sliced onions in
+this for three minutes. With a skimmer remove the onions and turn the
+potatoes into the hissing butter. Toss and turn with a fork, that the
+dice may not become brown. When hot, add a teaspoon of finely chopped
+parsley and cook a minute longer. Remove the potatoes from the pan with
+a perforated spoon, that the fat may drip from them. Serve very hot.
+
+
+Stuffed Potatoes
+
+Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
+and with a teaspoon scoop out the inside of each potato. Put this in a
+bowl with two ounces of butter, the yolks of two eggs, salt to taste,
+pepper and sugar.
+
+
+Potato Dumplings
+
+To be served with German Pot Roast or Beef a la mode.
+
+          4 large raw potatoes grated
+          8 large boiled potatoes grated
+          2 eggs
+          3/4 cup bread crumbs
+          1 tablespoon melted butter
+
+Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly
+grated boiled potatoes and salt, mix flour with the hands while forming
+dumplings size of large egg, drop at once into boiling salted water.
+
+Boil twenty minutes, drain, lay on platter and sprinkle with fried
+chopped onions, bread crumbs browned in butter.
+
+
+Potato Puffers
+
+Peel and grate 8 large potatoes, one onion, mix at once with two or
+three eggs (before potatoes have time to discolor). Have spider very hot
+with plenty of hot fat.
+
+Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then
+turn and fry second side. Serve immediately with apple sauce or stewed
+fruit of any kind.
+
+
+Stuffed Tomatoes
+
+(Luncheon Dish.)
+
+          5 large tomatoes
+          1 tablespoon minced green (sweet) peppers
+          minced onion
+          3 or 4 pork sausages
+          2 cups bread crumbs
+          1 teaspoon or tablespoon of minced parsley
+          salt and pepper
+          1 tablespoon melted butter
+
+Boil the sausages ten minutes, then skin and chop fine. Hollow your
+tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all
+thoroughly then heap into the tomato shells. Put large tablespoon butter
+in baking pan and bake about 20 minutes in hot oven.
+
+Green peppers and sausages can be omitted if so preferred.
+
+This stuffed tomato served with bread and butter can be used as a first
+course instead of bouillon and also can be used as a substitute for
+meat.
+
+
+Baked Tomatoes
+
+          8 large smooth tomatoes
+          2 green peppers
+          1 tsp. salt
+          1 1/2 pints milk
+          1 good sized onion
+          1 1/2 T. sugar
+          flour
+
+Wash tomatoes, do not peel, slice piece from top of each and scoop out a
+little of the tomato. Cut peppers in two lengthwise and remove
+seeds--place in cold water.
+
+Now put onion and peppers through meat chopper, sprinkle a little sugar
+and a little salt over each tomato and place in good sized baking dish;
+now put ground onion and ground peppers on top of tomato.
+
+Put butter in skillet and when melted, not brown, stir in flour until a
+paste is formed, now add gradually the milk as you would for cream
+dressing, stir constantly.
+
+The dressing must be very thick to allow for the water from the
+tomatoes. Put this sauce around the tomatoes, not on top and place in a
+moderate oven to bake about one hour slow. Serve if possible in the same
+dish in which it was baked as it is very attractive.
+
+                                               MARY ROBERTS RINEHART.
+
+[Illustration]
+
+
+Green String Beans
+
+          1/4 Peck
+
+Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove
+garlic--parsley. Add beans and 1 cup water. Cook 1 1/2 hours.
+
+
+Fresh Beans (Green or Yellow.)
+
+          1/4 peck beans
+          1 good size onion
+          1/2 clove of garlic
+          2 small tomatoes
+          1 pinch of thyme
+          1/2 tablespoon butter
+          1/2 tablespoon bacon fat
+          Salt to taste
+
+Cut beans lengthwise very thin. Put butter and bacon fat in saucepan.
+Cut up onion and let it fry to a light brown. Then wash beans and put
+them in the fat. Add garlic and tomatoes, (cut up) and thyme--a little
+salt and a little water. Cook.
+
+
+Barbouillade
+
+          A dish from "fair Provence"
+
+1 large or two small egg-plants; two cucumbers; four onions; six
+tomatoes; 1 green pepper.
+
+Peel and cut separately all vegetables; fry sliced onions in a teaspoon
+of lard; add tomatoes, crushing them and stirring until quite soft; add
+half a teaspoon of salt, then the cucumber, egg-plant, and green pepper,
+stirring over a hot fire for ten minutes; place over a slow fire and
+stew for three hours.
+
+If the vegetables are fresh and tender, nothing else is needed, but if
+they are somewhat dry, add a cupful of stock.
+
+Cold barbouillade is excellent to spread on bread for sandwiches.
+
+Barbouillade is usually served hot with rice boiled a la Creole.
+
+
+Boiled Rice
+
+Wash very thoroughly one cupful of rice; boil for twenty minutes in
+three quarts of boiling water; drain and shake well, pour cold water
+over the rice to separate the grains, and set in the oven a few minutes
+to keep hot.
+
+
+Spinach
+
+Wash thoroughly, then throw into cold water and bring to boiling point;
+then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander,
+let cold water run over it, drain well, squeezing out water with spoon,
+then chop very fine; add creamed butter, salt and pepper.
+
+Heat again thoroughly, then serve with hard boiled eggs sliced on top.
+
+
+Spaghetti
+
+          1/2 box Spaghetti
+          1 can tomatoes
+          1/2 large onion
+          1 teaspoon salt
+          1/8 teaspoon pepper
+          3 tablespoons sugar
+          1 tablespoon flour
+          1 pint water
+          1 tablespoon butter
+          1 1/2 lbs. boiling meat
+          Sap Sago or Parmesan cheese.
+
+Boil spaghetti twenty-five minutes in salt water, drain, and run cold
+water over it to separate.
+
+While the spaghetti is boiling make sauce as follows: put the butter in
+the skillet and when hot put in the onion and let brown. Then add the
+tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one
+and one-half hours. Then add flour mixed with a little water; thicken to
+the consistency of cream; strain.
+
+Take baking dish and place a layer of spaghetti, then a layer of sauce,
+then sprinkle this with the cheese, continue until the pan is filled,
+allowing cheese to be on the top.
+
+Bake one-half hour in a moderate oven.
+
+
+Baked Beans
+
+          1 quart beans
+          1 scant teaspoon baking soda
+          3 tablespoons molasses
+          1/4 pound salt pork
+          1/4 pound bacon
+          3 tablespoons vinegar
+          1/2 teaspoon mustard
+          salt and pepper to taste
+          3 tablespoons catsup
+
+Soak beans over night in luke warm water with soda. In morning pour off
+water and wash in cold water. Now place salt pork in bottom of bean
+crock and put layers of beans on top, sprinkle with pepper and salt,
+when filled nearly to top put on slices of bacon.
+
+Now blend mustard with vinegar, now add molasses and catsup and pour
+over the beans and fill up and over the top with luke warm water. Bake
+in a slow oven for at least six hours, longer if necessary.
+
+
+Creamed Mushrooms
+
+          1 lb. mushrooms
+          flour to thicken
+          1/4 lb. butter
+          1/2 pt. sweet cream
+
+To one pound of cleaned and well strained mushrooms, add 1/4 lb. of
+fresh butter. Allow mushrooms to cook in butter about five minutes.
+Sprinkle enough flour to thicken.
+
+When well mixed, pour in gently a little more than 1/2 pint of sweet
+cream. Allow it to boil, add salt and pepper to taste.
+
+                                                     MRS. ENOCH RAUH.
+
+[Illustration]
+
+
+Macaroni a la Italienne
+
+          2 lbs. ground meat
+          2 onions
+          1 large tablespoon butter
+          1 1/2 tablespoons sugar
+          salt and pepper to taste
+          1 large can tomatoes
+          2 lbs. macaroni
+          Parmesan cheese
+          2, 3 or 4 cups water
+
+Put butter in a pan and allow it to melt, add onions and cook until
+light brown, not dark. Now add meat and cook slowly, now add sugar, and
+seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow
+it to cook three hours or longer, adding more water as it needs it. It
+will turn dark, almost a mahogany, as it nears the finishing point. When
+almost done put macaroni on in plenty of boiling salt water and cook
+almost twenty minutes. Do not allow it to cook entirely. When done drain
+off water. Now take baking dish, and put a layer of macaroni on bottom,
+now a layer of parmesan cheese, now a layer of the tomato and meat
+sauce, now a layer of cheese and repeat with macaroni, cheese, sauce,
+etc., until the top is reached. Put on a generous layer of sauce and
+cheese and allow it to bake about a half hour in a medium oven, being
+careful that it is not too hot.
+
+Regarding how much water to add must be determined by cook. Some times
+it boils more rapidly. The sauce must not be too thin.
+
+To serve with Macaroni Italienne the following is very fine.
+
+Have the butcher cut a 2 pound round steak as thin as possible and
+prepare the following way:
+
+          1 generous cup grated bread crumbs
+          2 anchovies, cut fine
+          1/2 tablespoon parsley, cut fine
+          3 eggs boiled hard
+          1/2 tablespoon parmesan cheese
+          seasoning to taste
+
+Grate the bread, cut anchovies and parsley fine. Mix all with seasoning
+and cheese and spread on steak. Now place the eggs which have been
+boiled hard, peel, and allow to remain whole on top of bread crumbs,
+etc. Place at equal distance from each other, and roll up and bind with
+skewers or cord. Put this into the pot with the tomato and meat sauce
+and allow it to cook until the sauce is done, at which time the meat
+roll will also be ready to serve. Place the roll on a dish and cut in
+slices.
+
+This, with a light salad, is sufficient for a dinner.
+
+
+Rice With Cheese
+
+Cook a cup of rice in rapidly boiling, salted water until almost ready
+for the table. Drain, mix with a pint of white sauce, pour into a baking
+dish, cover with slices of cheese, and bake in a moderate oven twenty
+minutes.
+
+The white sauce may also be flavored with cheese.
+
+
+Rice With Nuts
+
+Prepare rice as above, and mingle with white sauce; add half a cup of
+chopped nuts--pecans or hickory nuts preferred; sprinkle a few chopped
+nuts over surface, and brown in quick oven.
+
+                 MRS. SAMUEL SEMPLE,
+                    President, State Federation of Pennsylvania Women.
+
+
+Carrot Croquettes
+
+Boil four large carrots until tender; drain and rub through a sieve, add
+one cupful of thick white sauce, mix well and season to taste. When
+cold, shape into croquettes, and fry same as other croquettes.
+
+
+Potato Balls
+
+Two soup plates of grated potatoes which have been boiled in the skins
+the day before. Add four tablespoons flour or bread crumbs, a little
+nutmeg and salt, one-half cup of melted butter and the yolks of four
+eggs and one cupful croutons (fried bread--in butter--cut into small
+cubes).
+
+Mix together, then add the beaten whites of the eggs. Mix well and form
+into balls, then boil in boiling salt water about fifteen or twenty
+minutes. Serve with bacon cut into small squares on top.
+
+To be eaten with stewed dried fruits cooked together--prunes, apricots,
+apples.
+
+                                              MRS. RAYMOND ROBINS.
+
+
+Vegetable Medley, Baked
+
+To take the place of the roast on a meatless menu, try the following:
+
+Soak and boil one-half pint of dried beans to make a pint of pulp,
+putting it through a colander to remove the skins. Take small can of
+tomato soup and to this allow a pint of nuts ground, two raw eggs, half
+a cup of flour browned, one small onion minced and a tablespoon of
+parsley, also minced. Season to taste with sage, sweet marjoram, celery
+salt, pepper and paprika and mix the whole well, stirring in half a cup
+of sweet milk. Put into a well-greased baking tin and brown for 20
+minutes in a quick oven. Serve hot on a flat dish as you would a roast
+with brown gravy or tomato sauce.
+
+
+          Women cannot make a worse mess of voting than men
+          have. They will make mistakes at first. That is to
+          be expected. It will not be their fault, but the
+          fault of the men who have withheld from them what
+          they should have had before this. But eventually
+          they will get their bearings, and will use the
+          ballot to better effect than men have used it.
+
+          Whatever the outcome, it will be better to have
+          intelligent women voting than the illiterates and
+          incompetents who have now the right to the vote
+          because they are men. We need to tighten up at one
+          end of the voting question and broaden out at the
+          other. We should take from the ignorant, worthless
+          and unfit men who possess it, that right of
+          suffrage which they do not know how to use. We
+          should give to the thousands of intelligent women
+          of the country the right of suffrage which should
+          be theirs.
+
+                                          IRVIN S. COBB.
+
+[Illustration]
+
+
+          The waste of good materials, the vexation that
+          frequently attends such mismanagement and the
+          curses not unfrequently bestowed on cooks with the
+          usual reflection, that whereas God sends good
+          meat, the devil sends cooks.           E. Smith.
+
+
+
+
+SAVORIES
+
+
+Hot savory and cold salad are always to be recommended--some suggestions
+that are worth remembering.
+
+A hot savory and a cold salad make a good combination for the summer
+luncheon, and the savory is a useful dish for the disposition of
+left-over scraps of meat, fish, etc.
+
+The foundation of a savory is usually a triangle or a finger of buttered
+brown bread toast, or fried bread, pastry or biscuit. The filling may be
+varied indefinitely, and its arrangement depends upon available
+materials.
+
+Here are a few suggestions for the use of materials common to all
+households.
+
+
+          He that eats well and drinks well, should do his
+          duty well.
+
+
+Tomato Toast
+
+Half an ounce of butter, two ounces of grated cheese, one tablespoon of
+tomato; paprika. Melt the butter and add the tomato (either canned or
+fresh stewed), then the grated cheese; sprinkle with paprika and heat on
+the stove. Cut bread into rounds or small squares, fry and pour over
+each slice the hot tomato mixture.
+
+
+Ham Toast
+
+Mince a little left-over boiled ham very finely. Warm it in a pan with a
+piece of butter. Add a little pepper and paprika. When very hot pile on
+hot buttered toast. Any left-over scraps of fish or meat may be used up
+in a similar way, and make an excellent savory to serve with a green
+salad.
+
+
+Cheese Savories
+
+Butter slices of bread and sprinkle over them a mixture of grated cheese
+and paprika. Set them in a pan and place the pan in the oven, leaving it
+there until the bread is colored, and the cheese set. Serve very hot.
+
+
+Sardine Savories
+
+Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
+into strips and butter them. Remove the skin and the bones from the
+sardines and lay one fish on each finger of the bread. Chop the white of
+the egg into fine pieces and rub the yolk through a strainer. Chop the
+parsley very fine and decorate each sardine with layers of the white,
+the yolk and the chopped parsley. Season with pepper and salt.
+
+
+Oyster Savories
+
+These make a more substantial dish, and are delicious when served with a
+celery salad: Six oysters, six slices of bacon, fried bread, seasoning.
+Cut very thin strips of bacon that can be purchased already shaved is
+best for the purpose. Season the oysters with pepper and salt, and wrap
+each in a slice of the bacon, pinning it together with a wooden splint
+(a toothpick). Place each oyster on a round of toast or of fried bread,
+and cook in the oven for about five minutes. Serve very hot, and
+sprinkle with pepper.
+
+
+Savory Rice and Tomato
+
+Fry until crisp a quarter pound of salt pork. Put into the pan with it a
+medium-sized onion, minced fine and brown. All this to three cupfuls of
+boiled rice; mix in two green peppers seeded and chopped, and a cupful
+of tomato sauce. Season all to taste with salt and pepper, turn into a
+buttered baking dish, sprinkle with fine breadcrumbs and small pieces of
+butter. Brown.
+
+
+Stuffed Celery
+
+A most delicious relish is made with Roquefort cheese, the size of a
+walnut, rubbed in with equal quantity of butter, moistened with sherry
+(lemon juice will serve if sherry be not available), and seasoned with
+salt, pepper, celery salt, and paprika; then squeezed into the troughs
+of a dozen slender, succulent sticks of celery. This is a very
+appropriate prelude to a dinner of roast duck.
+
+                                              JACK LONDON.
+
+
+          Here is bread which strengthens man's heart, and,
+          therefore, is called the staff of life.
+                                          Mathew Henry
+
+
+
+
+BREAD, ROLLS, ETC.
+
+
+Fine Bread
+
+          3 small potatoes
+          1 tablespoon lard
+          2 handfuls salt
+          1 handful sugar
+
+Soak the magic yeast cake in a little luke warm water. Add a little
+flour to this, and let it stand an hour. Boil the potatoes in 2 quarts
+water: when soft put through sieve and then set aside to cool in the
+potato water. Add to this the lard, salt and sugar.
+
+About 4 in the afternoon put the liquid in large bread riser. Add about
+3 quarts of flour, beat thoroughly for at least 10 minutes; now add
+dissolved yeast to it; let sponge rise until going to bed and then
+stiffen. Knead until dough does not stick to the hands about 20 to 25
+minutes. It will double in size. In morning put in bread pans and let
+rise one hour or more. Bake in moderately hot oven one hour.
+
+Many persons prefer stiffening the bread in the morning. In this case
+set the sponge later in the evening and allow it to rise all night,
+stiffening with the flour in the morning instead of the evening. Of
+course this allows the baking to be rather late in the day.
+
+                                              MRS. MEDILL MCCORMICK.
+
+[Illustration]
+
+
+Excellent Nut Bread
+
+Two cupfuls of white flour (sifted), two cupfuls of graham or entire
+wheat flour (sifted if one chooses), one-half cup of New Orleans
+molasses, little salt, two cupfuls of milk or water, one cupful of
+walnut meats (cut up fine), one teaspoonful of soda dissolved in milk,
+about two tablespoons melted butter. Let raise 20 minutes. Bake about
+one hour in moderate oven.
+
+
+Virginia Batter Bread
+
+          2 cups milk
+          Salt to taste
+          1 tablespoon butter
+          1/2 cup of cream
+          1/2 cup white corn meal
+          2 to 5 well beaten eggs
+
+Put in double boiler 2 cups of milk and 1/2 cup of cream. When this
+reaches boiling point salt to taste. While stirring constantly sift in
+1/2 cup of white corn meal (this is best). Boil 5 minutes still
+stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten
+eggs (beaten separately) 1 for each person is a good rule.
+
+Pour into a greased baking dish and bake in a quick oven until brown
+like a custard. It must be eaten hot with butter and is a good breakfast
+dish.
+
+                                                MRS. K. W. BARRETT.
+
+
+Bran Bread
+
+          4 cups sterilized bran
+          2 cups buttermilk
+          raisins if desired
+          2 cups white flour
+          1/2 teaspoon soda
+
+Bake until thoroughly done.
+
+[Illustration]
+
+
+          Editress Suffrage Cook Book:
+
+          I take pleasure in sending you a portrait and also
+          my favorite recipe for food, which I hope will be
+          of some use to you and help the cause along.
+
+          Mush should be made only of the whole meal flour
+          of the grain and well cleaned before grinding.
+          Whole wheat flour, whole Indian Corn Meal, whole
+          wheat and whole barley meal are examples of the
+          raw materials.
+
+          Take one pint (pound) of meal, 1/2 teaspoon of
+          salt, four pints (pounds) of water. Add the salt
+          to the water and after boiling stir in slowly, so
+          as to avoid making lumps, the meal until all is
+          used. Break up any lumps that may form with the
+          ladle until the mass is homogeneous.
+
+          Cover the vessel and boil slowly over a low fire
+          so as not to burn the contents, for an hour. Or
+          better after bringing to a boil in a closed vessel
+          place in a fireless cooker over night.
+
+          This is the best breakfast food that can be had
+          and the quantity above mentioned is sufficient for
+          from four to six persons. The cost of the raw
+          material based on the farmer's price is not over
+          1 1/2 cents.
+
+          Variation: Mush may also be made with cold water
+          by careful and continuous stirring. There is some
+          advantage of stirring the meal in cold water as
+          there is no danger of lumping but without very
+          vigorous stirring especially at the bottom, the
+          meal may scorch during the heating of the water.
+
+          The food above described is useful especially for
+          growing children as the whole meal or flour
+          produce the elements which nourish all the tissues
+          of the body.
+
+                                       Respectfully,
+                                          DR. HARVEY W. WILEY.
+
+Dr. Wiley urges house wives to grind their own wheat flour and corn
+meal, using the coffee grinder for the work. The degree of fineness of
+flour is regulated by frequent grindings.
+
+The improvement in flavor and freshness of cakes, breads and mush made
+from home ground wheat and corn will absolutely prove a revelation.
+
+[Illustration]
+
+
+Polenta--Corn Meal
+
+Take an iron kettle, put in two quarts water with one tablespoon salt.
+Heat and before boiling, slowly pour in your corn meal, stirring
+continuously until you have it very stiff. Put on lid and let boil for
+an hour or more. Turn out in a pan and keep warm. Later this is turned
+out on a platter for the table.
+
+Cut it in pieces of about an inch wide for each plate and on this the
+following sauce is added with a teaspoon Parmesan cheese added to each
+piece.
+
+Brown a good sized onion in two tablespoons butter, add 1/2 clove of
+garlic, about 5 pieces of dried mushroom, being well soaked in water
+(use the water also) dissolve a little extract of beef, pouring that
+into this with a little more water, salt and some paprika--a pinch of
+sugar and 1/3 teaspoon vinegar.
+
+A little flour to make a nice gravy. This makes it very palatable.
+
+It takes about ten minutes to cook.
+
+Serve in gravy bowl--a spoonful on each piece of Polenta. Added to that
+the grated cheese, is all that is needed for a whole meal. Apple sauce
+should be served with this dish.
+
+          Man doth not live by bread alone.
+                                         --Owen Meredith
+
+
+Corn Bread
+
+          1 pint corn meal
+          1 pint flour
+          1 teaspoon soda
+          2 teaspoons cream of tartar
+          1 teaspoon salt
+          1 tablespoon sugar
+          1/4 cup melted butter
+          1 pint milk
+          1 egg
+
+Mix the dry ingredients together. Bake in rather quick oven.
+
+
+Nut Bread
+
+          1 beaten egg
+          1 1/2 cups sweet milk
+          1 cup light brown sugar
+          1 cup nuts (Chop before measuring)
+          4 cups flour
+          4 teaspoons baking powder
+
+Let rise 30 minutes. Bake one hour.
+
+
+Hymen Bread
+
+          1 lb. genuine old love
+          7/8 lb. common sense
+          3/4 lb. generosity
+          1/2 lb. toleration
+          1/2 lb. charity
+          1 pinch humor
+
+(always to be taken with a grain of salt.)
+
+Good for 365 days in the year.
+
+
+Corn Bread
+
+          1 cup flour
+          2 cups corn meal (yellow)
+          1/2 cup sugar
+          3 teaspoons baking powder
+          1/4 teaspoon salt
+          2 eggs
+          2 cups milk
+          1 tablespoon butter
+
+Sift all dry ingredients--sugar, flour, meal, salt and baking powder.
+
+Beat yolks and add milk, stir into dry materials. Now beat whites stiff
+and add. Lastly stir in melted butter. Bake in greased pans about twenty
+to thirty minutes.
+
+
+Brown Bread
+
+          1 cup sweet milk
+          1/2 cup brown sugar
+          1 teaspoon salt
+          Graham flour to make a stiff batter
+          1 cup sour milk
+          1/2 cup molasses
+          1 small teaspoon baking soda
+
+Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved,
+last thing, beating well. This makes 2 small loaves.
+
+
+Egg Bread
+
+          1 quart meal
+          1 teaspoon salt
+          3 eggs
+          1 cup milk
+          1 tablespoon lard and butter
+
+Pour a little boiling water over 1 quart of meal to scald it. Add a
+little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of
+lard and butter melted. Add the whites last, well beaten.
+
+Bake in a moderate oven till well done--almost an hour.
+
+
+Quick Waffles
+
+          2 eggs
+          1 quart of milk
+          1 quart of flour
+          a little salt
+          1 tablespoon molten butter
+          1 teaspoon sugar
+
+Beat the eggs very light; then gradually mix in the milk, flour and
+salt; add melted butter.
+
+Pour into the waffle iron and bake at once.
+
+Grease irons well and do not put in too much batter.
+
+
+Dumplings That Never Fall
+
+Two cupfuls of flour, two heaping teaspoons of baking powder, one-half
+teaspoon of salt and one cupful of sweet milk. Stir and drop in small
+spoonfuls into plenty of water, in which meat is boiling. Boil with
+cover off for fifteen minutes, then put cover on and boil ten minutes
+longer. These are very fine with either beef or chicken.
+
+
+                            STATE OF ARIZONA
+                            EXECUTIVE MANSION
+
+          Since equal suffrage became effective in Arizona
+          in December, 1912, the many critics of the
+          innovation have been quite effectually silenced by
+          the advantageous manner in which enfranchisement
+          of women has operated. Not only have the women of
+          this state evinced an intelligent and active
+          interest in governmental issues, but in several
+          instances important offices have been conferred
+          upon that element of the electorate which recently
+          acquired the elective franchise. Kindly assure
+          your co-workers in Pennsylvania of my best wishes
+          for their success.
+
+                                              W. P. HUNT.
+                                                  Governor.
+
+[Illustration]
+
+
+French Rolls
+
+          3 eggs
+          3 ounces butter
+          1 quart of flour
+          1 pint sweet milk
+          1 cake yeast
+          a little salt
+
+Beat the eggs very light; melt the butter in the milk; add a little
+flour and a little milk until all is mixed; then add yeast before all
+the milk and flour are added.
+
+Make into rolls and bake in a pan.
+
+This should be made up at night and set to rise, and baked the next
+morning.
+
+
+Drop Muffins
+
+          3 eggs
+          1 quart of milk
+          1 tablespoon butter
+          3/4 cake yeast
+          flour to make a batter stiff enough for a spoon to stand upright.
+
+Make up at night and in morning drop from spoon into pan. Bake in a
+quick oven.
+
+
+          We'll bring your friends and ours to this large
+          dinner. It works the better eaten before
+          witnesses.
+                                              --Cartwright.
+
+
+Soft Gingerbread
+
+          1/2 cup butter
+          2 eggs
+          1 cup hot water
+          1 teaspoon cloves
+          1 teaspoon soda
+          1/2 cup sugar
+          1 teacup molasses
+          1 teaspoon cinnamon
+          1 teaspoon ginger
+          2 1/2 cups flour
+
+Dissolve soda in couple teaspoonfuls hot water.
+
+
+Gingerbread
+
+          1 cup sugar
+          1 cup molasses
+          2 1/2 cups flour
+          3/4 cups lard and butter
+          2 eggs
+          1 dessert spoon soda dissolved in cup cold water
+          1 teaspoon ginger
+          1 teaspoon cloves
+          1 teaspoon cinnamon
+
+Bake in slow oven and leave in pan until cold.
+
+
+Cream Gingerbread
+
+          2 eggs, beaten, add
+          3/4 cup sugar
+          3/4 cup sour milk
+          1 tablespoon ginger
+          3/4 cup molasses
+          1 teaspoon cinnamon
+          1 1/2 level teaspoon soda well sifted
+          2 level cups flour
+
+Bake in gem pans. Greatly improved by adding nuts and raisins.
+
+
+Cream Gingerbread Cakes
+
+          2 eggs
+          1/2 cup molasses
+          grated rind of 1/2 lemon
+          1 teaspoon cinnamon
+          2 cups flour
+          1/2 cup sugar
+          3/4 cup thick sour milk
+          1 saltspoon salt
+          1 tablespoon ginger
+          1 1/2 teaspoons soda (level)
+
+Beat 2 eggs until light, add 1/2 cup of sugar, 1/2 cup molasses, 3/4 cup
+thick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1
+teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well
+sifted flour mixed with 1 1/2 teaspoons soda (level).
+
+Bake in gem pans. If desired add nuts and raisins which improves them
+very much.
+
+
+Parliament Gingerbread
+
+(With apologies to the English Suffragists)
+
+          1/2 lb. flour
+          1/2 lb. treacle
+          1 oz. butter
+          1/2 small spoon soda
+          1 dessert spoon ginger
+          1 dessert spoon mixed spices
+          1/2 cup sugar
+
+A bit of hot water in which soda is dissolved.
+
+Put flour in a basin, and rub in butter, and dry ingredients; then, soda
+and water; pour in treacle, and knead to smooth paste. Roll quite thin
+and cut in oblongs. Bake about 1/4 hour.
+
+
+Soft Gingerbread
+
+          1 cup sour milk
+          1/2 cup butter
+          2 eggs
+          2 pints flour
+          1 cup molasses
+          1/2 cup sugar
+          1 1/2 teaspoons soda
+          2 teaspoons ginger
+
+
+Dr. Van Valja's Griddle Cakes
+
+          1 cup boiled rice
+          1 level tablespoon flour
+          yolks of three eggs
+          pinch salt
+
+Beat the eggs to a froth, put in the rice and flour, bake on rather hot
+griddle greased with butter--eat with sugar and cinnamon.
+
+Very good for a dyspeptic.
+
+
+Sally Lunn
+
+          1/4 cup sugar
+          1 egg
+          2 cups flour
+          2 tablespoons melted butter
+          1 cup milk
+          3 teaspoons baking powder
+
+A good breakfast toast is made by dipping the slices of bread in a pint
+of milk to which a beaten egg and a pinch of salt are added, and
+frying.
+
+
+When Heat Turns Milk Sour
+
+Here is a sour cream filling for cake: Mix equal quantities of thick,
+sour cream, chopped nuts and raisins. Add a little sugar and lemon
+juice, enough to give the proper taste, and spread between layers of
+cake.
+
+       *       *       *       *       *
+
+Many kinds of cookies can be made with sour milk. Here is the recipe for
+a good sort: Cream half a cup of butter with a cup of sugar and add a
+cup of sour milk in which three-quarters of a teaspoon of soda has been
+dissolved, and two cups or a little more of flour, sifted with half a
+teaspoon of cloves, half a teaspoon of cinnamon and a teaspoon of salt.
+Chill the dough before cutting the cookies. It must be rolled thin.
+
+       *       *       *       *       *
+
+Corn bread can be made with sour milk in this way: Sift a cup of
+cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon
+of shortening (clear chicken fat that has been fried out is a good
+kind), and then add a cupful of sour milk and a beaten egg. Lastly, add
+half a teaspoon of soda. It is well to add the soda last, where a light
+mixture is desired, as it begins to give off carbon dioxide, the gas
+that makes the dough rise, as soon as it is moist and comes in contact
+with the acid of the sour milk.
+
+       *       *       *       *       *
+
+Graham bread made with sour milk in this way is delicious: Sift together
+a cup and a half of graham flour and one of white. Add a cup of broken
+nut meats and a teaspoon of salt. Then stir in half a cup of milk and a
+cup and a half of sour milk, and, lastly, add a teaspoon of soda. The
+soda may be sifted into a little of the white flour and added last, if
+adding it with the flour is easier.
+
+
+
+
+CAKES, COOKIES, TARTS, ETC.
+
+
+Mocha Tart
+
+Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1
+tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiff
+and fold them in with 3/4 cup of flour and 1 teaspoon baking powder.
+Bake in 2 layers in oven.
+
+
+Filling for Mocha Tart
+
+3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha
+extract. Sugar to taste. Ice top with boiled icing flavored with one
+tablespoon of mocha extract.
+
+
+Icing
+
+          1 coffee cup sugar
+          2 Eggs
+          2 tablespoons butter
+          2 lemons (juice)
+
+Beat all together and boil until it jellies. For orange cake use oranges
+instead of lemons.
+
+
+Filling
+
+          1 Lemon
+          1 cup Water
+          1/2 cup Sugar
+          1 tablespoon Corn Starch
+          1 Egg
+          Grated lemon rind
+          1 teaspoonful butter
+
+
+Icing
+
+          3 cups brown sugar
+          1 cup sweet milk
+          3 large tablespoons butter
+
+Boil until it will make a ball in cold water. Then beat until thick
+enough to spread on cake. Flavor with vanilla.
+
+
+Filling for Cake
+
+          3 grated apples
+          1 cup sugar
+          1 egg
+
+Juice and grated rind of an orange or lemon. Let it come to a boil.
+
+
+Delicious Nut Cake
+
+Old English Recipe, year 1600
+
+Coffee cup is used for measure.
+
+          2 cups of sugar rolled fine or sifted
+          1 cup of butter--creamed together
+          3 cups of flour--sifted 4 times
+          1 cup of cold water
+          4 eggs, whites and yolks beaten separately
+          2 large cups of walnut chopped or rolled
+          2 teaspoons of cream of tartar--level measure
+
+Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add
+water, then flour, mix the tartar in it--then nuts, then beaten whites
+of eggs. Bake 3/4 of an hour if loaf, or half hour if divided into two
+portions or layers.
+
+
+Icing
+
+          4 cups sugar
+          1/2 pint hot water
+          4 eggs beaten
+          citric acid about size of pea
+          vanilla
+
+Boil water and sugar until it threads. Pour over the beaten whites of 4
+eggs. Beat until almost cold then add citric acid dissolved in one
+teaspoon boiling water, flavor with vanilla and spread between layers
+and over cake.
+
+This keeps a long time in a locked closet.
+
+
+          Cookery has become an art, a noble science; cooks
+          are gentlemen.                   Burton.
+
+
+Christmas Cakes
+
+          1/2 lb. Butter
+          6 Eggs
+          1 lb. Powdered Sugar
+          Flour enough to roll
+          Beat eggs separate
+
+Cream butter; add sugar. Separate eggs; beat and add. Then flour to
+roll.
+
+
+Cocoanut Tarts
+
+          7 eggs (whites)
+          1 lb. sugar (pulverized)
+          1/2 lb. butter
+          1 cocoanut
+
+Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs
+until very dry and light; mix well together and bake on pie crusts
+rolled very thin. This amount will make four large tarts.
+
+
+Suffrage Angel Cake
+
+(a la Kennedy)
+
+          11 eggs
+          1 full cup Swansdown Flour (after sifting)
+          1 1/2 cups granulated sugar
+          1 heaping teaspoon cream of tartar
+          2 teaspoons vanilla
+          1 pinch of salt
+
+Beat the eggs until light--not stiff; sift sugar 7 times, add to eggs,
+beating as little as possible. Sift flour 9 times, using only the
+cupful, discarding the extra flour; then put in the flour the cream of
+tartar; add this to the eggs and sugar; now the vanilla. Put in angel
+cake pan with feet. Put in oven with very little heat. Great care must
+be used in baking this cake to insure success. Light the oven when you
+commence preparing material. After the first 10 minutes in oven,
+increase heat and continue to do so every five minutes until the last 4
+or 5 minutes, when strong heat must be used. At thirty minutes remove
+cake and invert pan allowing to stand thus until cold.
+
+                                              MISS ELIZA KENNEDY.
+
+[Illustration]
+
+
+Cinnamon Cake
+
+          1 cake compressed Yeast
+          1/4 lb. Butter
+          1 tablespoon lard
+          1 1/2 cups sugar
+          Pinch of Salt
+          1 pint luke warm milk
+          Flour to stiffen
+
+About six o'clock in the evening soak a cake of yeast in a little luke
+warm water, make sponge with a little flour, water and yeast. Let rise
+until light, about an hour.
+
+Melt butter and lard and cream with sugar and salt; add luke warm milk
+and some flour, then stir in sponge and gradually add more flour until
+stiff, not as stiff as bread dough. Do not knead, simply stiffen.
+
+Let rise until morning, then simply put in square or round cake pans
+about one and one-half inches thick. Do not roll, just mold with the
+hands and let rise about an hour.
+
+Cover with little lumps of butter, then sprinkle with sugar and cinnamon
+and bake twenty minutes. Thin slices of apples can be placed on top,
+also peaches or almonds, blanched and chipped.
+
+This is the genuine German cinnamon cake, and is excellent.
+
+
+Inexpensive Spice Cake
+
+          1/2 cup shortening
+          2 cups brown sugar
+          grated rind of lemon
+          2 eggs, 3 cups flour
+          1 lb. seeded raisins
+          1/2 teaspoon cinnamon
+          dash of cloves and nutmeg
+
+Boil raisins in 1 1/2 cups water twenty minutes.
+
+Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour
+then raisins drained but still hot. Then the other two cups flour and
+1/2 cup of the water in which the raisins were boiled to which add 1
+teaspoon bi-carbonate soda.
+
+Bake in gem pans in moderate oven. This makes 30 cakes which can be iced
+with white or chocolate icing.
+
+
+Black Walnut Cake
+
+          1 cup butter (creamed)
+          1 cup sugar
+          4 eggs
+          1 cup milk
+          2 teaspoons baking powder
+          Flour to stiffen
+          1 cup walnuts
+          1 teaspoon vanilla
+
+Bake 20 or 30 minutes according to oven.
+
+
+Scripture Cake
+
+          1     cup of   butter--Judges    5 chap. 25 Verse
+          3 1/2  "   "    flour--1 Kings   4   "   22   "
+          3      "   "    sugar--Jeremiah  6   "   20   "
+          2      "   "  raisins--1 Sam'l  30   "   12   "
+          2      "   "     figs--1 Sam'l  30   "   12   "
+          1      "   "    water--Genesis  24   "   17   "
+          1      "   "   almond--Genesis  43   "   11   "
+          6                eggs--Isaiah   10   "   14   "
+          1 tablespoon of Honey--Exodus   33   "    3   "
+          A pinch of       salt--Leviticus 2   "   13   "
+          Spices to       taste--1 Kings  10   "   10   "
+
+Follow Solomon's advice for making good boys, and you will have a good
+cake.
+
+                                              Proverbs: 23 Ch. 14 Verse.
+
+
+                        STATE OF CALIFORNIA
+                         EXECUTIVE MANSION
+
+          Since its adoption in October, 1911, equal
+          suffrage in California has been put to the most
+          thorough and severe test. Every conceivable sort
+          of election has been held in the past three years,
+          and women have been called upon to exercise their
+          new privilege and perform their added duty not
+          alone in the usual fashion, but in various
+          primaries, including one for presidential
+          preference, in local option elections, and they
+          have been compelled to pass on laws and
+          governmental policies presented to the electorate
+          by the initiative and referendum.
+
+          The women have met the test and equal suffrage in
+          California has fully justified itself. In nineteen
+          eleven, by a very narrow margin the amendment
+          carried.
+
+          Were it to be again submitted, the vote in its
+          favor would be overwhelming.
+
+                                              HIRAM JOHNSTON,
+                                                Governor.
+
+
+
+[Illustration]
+
+
+Ratan Kuchen
+
+          1/2 lb. butter
+          1 pint milk
+          4 eggs
+          1 cake yeast
+          3/4 cup seedless raisins
+          1/4 pound blanched almonds (split)
+          1 cup sugar
+          1 pinch salt
+
+Soak yeast in a little warm water and some of the milk 10 minutes, then
+set a sponge and let it stand about 1 hour (before breakfast); cream
+butter; add sugar and beat thoroughly; beat the 4 eggs light and add
+gradually to creamed butter and sugar; now add the other 1/2 pint of
+milk.
+
+Beat well and add the raisins, dredge with a little flour; now add
+sponge and beat all thoroughly for 1/2 hour till it drops from the spoon
+a little thicker than a sweet cake.
+
+Grease your pan with butter and take the split almonds and stick them on
+the side of the pan. Bake nearly an hour.
+
+This makes 2 small cakes or one large one. Very fine German Coffee Cake.
+You should use a pan with a tube in the center.
+
+
+Golden Cake
+
+          1/2 cup butter
+          1 cup sugar
+          Yolks 10 eggs
+          1/2 cup milk
+          2 cups flour
+          3 teaspoons baking powder
+          2 teaspoons orange extract
+          cream butter
+
+Add sugar gradually and yolks of eggs beaten until thick, add lemon
+colored extract. Mix and sift flour and baking powder and add
+alternately with milk to first mixture.
+
+
+Pineapple Cake
+
+          1 egg
+          1/2 cup butter
+          3/4 cup sugar
+          3/4 cup milk
+          1 1/2 teaspoons baking powder
+          1 1/2 cups flour
+
+Make in two layers and when ready to serve put grated pineapple on each
+layer of cake. Whip half a pint of cream, sweeten to taste and put over
+pineapples.
+
+(Bananas can be used instead of pineapples).
+
+
+Ginger Cookies
+
+          3 lbs. flour
+          1 lb. butter and lard mixed
+          1 lb. brown sugar
+          1 pint molasses
+          1 good sized teaspoon of soda or 2 level ones.
+
+Add ginger to taste--about 4 level teaspoons, also lemon extract or
+grated rind and juice if preferred.
+
+Put flour, sugar and butter together and rub thoroughly. Make hole in
+center and pour in the molasses in which the soda has been beaten in.
+Stir all well together, break off enough to roll out; cut, space in pan
+and bake in very moderate oven.
+
+These keep well, especially in stone crock. This recipe makes a quantity
+if cut with small cutter.
+
+
+Pound Cake
+
+          1 lb. flour
+          1 lb. pulverized sugar
+          flavoring
+          1 lb. butter
+          10 eggs
+
+Cream butter and sugar to finest possible consistency. Add 1/4 of the
+flour and beat well. Have eggs beaten to a froth. Add a few tablespoons
+at a time and beat thoroughly after each addition of egg. When eggs are
+all in, add balance of flour and flavoring and beat.
+
+Bake in a slow oven one and one-half hours.
+
+Hints:--Secret of fine pound cake is in the mixing, much beating being
+essential.
+
+One-half the recipe serves fifteen persons amply.
+
+A paler yellow cake can be had by substituting the whites of two eggs
+for every yolk discarded.
+
+In the full recipe not more than four yolks should be discarded.
+
+A very little lemon combined with vanilla or almond, improves the flavor
+of the cake.
+
+Bake, if possible, in an old-fashioned tin pan with a center tube.
+
+
+Doughnuts
+
+          1 cup Sugar
+          2 Eggs
+          2 tablespoons melted butter
+          1 cup sour or butter milk
+          1 small teaspoon soda
+          Flour enough to make a soft dough
+          1 teaspoon baking powder
+
+Mix eggs, sugar and butter; add sour milk or buttermilk with soda
+dissolved. Then stir in flour with baking powder added.
+
+Do not roll too thin.
+
+Have lard boiling when you drop in the doughnuts. A slice of raw potato
+in the lard will prevent the lard taste.
+
+
+Cream Cake
+
+          1 Cup Butter
+          1 tablespoon Lard
+          2 cups Sugar
+          1 cup Sweet Milk
+          3 Eggs
+          2 teaspoons Baking Powder
+          1 teaspoon Vanilla
+          1 Quart Flour
+
+[Illustration: (Handwritten note:)
+
+"We bear and rear and agonize. Well, if we are fit for that, we are fit
+to have a voice in the fate of the man we bear. If we can bring forth
+the man for the nation, we can sit with you in your councils and shape
+the destiny of the nation and say whether it is for war or peace we give
+the sons we bear." ~Joan in "War Brides."~
+
+                                              Nazimova]
+
+[Illustration]
+
+
+One Egg Cake
+
+          1 cup butter
+          1 1/2 cups sugar
+          3 cups flour
+          1 cup sweet milk
+          1 egg
+          3 teaspoons baking powder
+          1 cup chopped raisins
+
+
+Devil's Food
+
+          2 cups brown sugar
+          2 eggs
+          3 cups flour
+          1/2 cup boiling water
+          1/2 cup sour cream
+          1/2 cup butter
+          1/2 cup grated chocolate
+          1 1/2 teaspoons soda
+
+Dissolve soda in boiling water and pour over chocolate and let cool.
+Beat butter and sugar to a cream, add the eggs and other things. Bake in
+layers.
+
+
+Bride's Cake
+
+          12 eggs (whites)
+          1 small cup butter
+          4 small cups flour
+          2 teaspoons baking powder
+          3 cups sugar
+          1 cup sweet milk
+          1/2 cup corn starch
+          Flavor to taste
+
+This makes two good sized cakes, or four layers.
+
+
+Date Cake
+
+          1 Cup Sugar
+          1/2 Cup Butter
+          2 Eggs
+          2 Cups Flour
+          1 heaping teaspoon baking powder
+          1/3 cup Milk
+          1 lb. stoned and chopped dates rolled on a portion of the flour
+
+Cream the sugar and butter. Add the well beaten yolks; then the whites;
+then the flour well sifted with the baking powder. Beat until smooth;
+add milk, then dates. Beat thoroughly and bake three-quarters of an hour
+in a steady, but not too hot oven.
+
+
+Pfeffernusse (Pepper Nuts)
+
+          1 cup Lard
+          1 cup Butter
+          2 cups Brown Sugar
+          3 Eggs
+          2 teaspoons Annise seed (ground)
+          2 oz. whole coriander seed
+          1/2 lb. Chopped Almonds
+          1/2 lb. Mixed Citron
+          6 cups Molasses
+          2 teaspoons Soda
+          1 Quart Flour
+          1 teaspoon Cream of Tartar
+
+
+Cocoanut Cake
+
+          1 cup butter
+          1 cup sweet milk
+          1 teaspoon soda
+          1 grated cocoanut
+          3 cups sugar
+          4 1/2 cups flour
+          2 teaspoons cream tartar
+          4 eggs (beaten separately)
+
+In place of the soda and cream of tartar 3 teaspoons of baking powder
+can be used.
+
+
+Jam Cake
+
+          1 cup brown sugar
+          2-3 cup butter and lard
+          3 eggs
+          1 glass of strawberry jam
+          1 teaspoon cloves
+          1 teaspoon cinnamon
+          1/2 grated nutmeg
+          1/2 cup sour milk
+          1 teaspoon soda
+          2 cups flour
+
+Bake in a slow oven.
+
+
+          A march before day to dress one's dinner, and a
+          light dinner to prepare one's supper are the best
+          cooks.                                Alexander.
+
+
+Hickory Nut Cake
+
+          1 cup sugar
+          1/2 cup sweet milk
+          3 eggs
+          1/2 cup butter
+          2 teaspoons baking powder
+          flour to stiffen
+
+One large cup chopped hickory nuts and sprinkle a little salt and flour
+with them. This makes two layers.
+
+
+Lace Cakes
+
+          1 cup brown sugar
+          1 egg, not beaten
+          1 1/2 tablespoon flour
+          1 round teaspoon butter
+          1 cup English walnuts chopped
+
+Bake on the underside of a pan in a slow oven. This makes 20 cakes.
+
+
+          "Do not misunderstand me. Woman suffrage is right.
+          It is just. It is expedient. In all moral issues
+          the woman voters make a loyal legion that cannot
+          be betrayed to the forces of evil; and however
+          they are betrayed--as we all are--in campaigns
+          against the Beast, the good that they do in an
+          election is a great gain to a community and a
+          powerful aid to reform. I believe that when the
+          women see the Beast, they will be the first to
+          attack it. I believe that in this our first
+          successful campaign against it, the women saved
+          us."
+
+                                           HON. BEN LINDSAY.
+
+[Illustration]
+
+
+Lace Cakes
+
+          1 cup sugar
+          1 teaspoon butter
+          2 teaspoons baking powder
+          1 teaspoon vanilla
+          2 eggs
+          2 1/2 cups rolled oats
+
+Cream butter, add sugar and eggs. To this add vanilla and baking powder,
+and when these are thoroughly mixed, stir in the oats. This should make
+a stiff batter, and more oats may be added if batter is not stiff
+enough.
+
+Mold into little cakes with a teaspoon and bake in buttered pans two
+inches apart, for ten minutes.
+
+
+Marshmallow Teas
+
+Arrange marshmallows on thin, unsweetened round crackers. Make a deep
+impression in center of each marshmallow, and in each cavity drop 1/4
+teaspoon butter. Bake until marshmallows spread and nearly cover
+crackers. After removing from oven insert half a candied cherry in each
+cavity.
+
+These are excellent with afternoon tea.
+
+
+Apple Sauce Cake
+
+          1/2 cup butter
+          a little salt
+          3 cups sifted flour
+          1/2 teaspoon cloves
+          1/2 cup nuts
+          1 1/2 cups apple sauce
+          1 1/2 cups sugar
+          1/2 teaspoon cinnamon
+          1 cup seeded raisins
+          2 scant teaspoons soda dissolved in a little water, boiling.
+
+Bake in a slow oven.
+
+
+Quick Coffee Cakes
+
+Cream one-fourth of a cupful of butter, three-fourths of a cupful of
+sugar, one egg; add one cupful of milk, two and one-half cupfuls of
+flour in which two teaspoons of baking powder have been sifted. Beat
+smooth, then add as many raisins as desired and bake in two pie tins.
+When the top has begun to crust over, brush with melted butter and
+sprinkle with sugar and cinnamon. Bake a golden brown.
+
+
+Sand Tarts
+
+One pound of granulated sugar, three-quarters of a pound of butter, one
+pound of flour, one pound of almonds blanched and split, and three eggs.
+Cream butter and sugar till very light, add the yolks of the three eggs
+and the whites of two. Add the flour; roll on the board and cut in
+oblong or diamond shapes. Beat the white of the remaining egg and bake.
+
+
+Sand Tarts
+
+          2 lbs. light brown sugar
+          3/4 lb. butter
+          2 lbs. flour
+          3 eggs
+
+Milk enough to make a stiff dough. Roll very thin, cut out and brush
+over with beaten egg and milk mixed together. Put two or three blanched
+almonds on each tart and dust with cinnamon and sugar.
+
+Bake in moderate oven.
+
+
+Cheap Cake
+
+          2 cups sugar
+          1 teaspoon butter
+          4 cups flour
+          3 eggs
+          1 cup water
+          2 teaspoons baking powder
+          Flavor to taste
+
+
+                         THE STATE OF WYOMING
+                         EXECUTIVE DEPARTMENT
+                              CHEYENNE.
+
+                                              Dec. 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          After observing the operation of the women
+          suffrage laws and full political rights in the
+          state and territory of Wyoming for many years, I
+          have no hesitation in saying that everything
+          claimed by the advocates of such laws have been
+          made good in the state. I am unqualifiedly and
+          without reservation in favor of woman suffrage and
+          equal political rights for women for all the
+          states of the American union.
+
+                                  Very truly yours,
+                                        JOSEPH M. CAREY.
+                                              Governor.
+
+[Illustration]
+
+
+Hermits
+
+          1 1/2 cups sugar
+          3/4 cup butter
+          3 tablespoons milk--sweet or sour
+          3 eggs--whites and yolks beaten separately
+          1 teaspoon soda
+          1 heaping teaspoon cinnamon
+          1 heaping teaspoon ginger
+          1 level teaspoon cloves
+          1 cup chopped seeded raisins
+          1 cup chopped nuts
+          Even cup of flour
+
+Drop on greased pan and bake.
+
+
+Hermits
+
+          1 1/2 cups sugar
+          3 eggs
+          1 cup chopped walnuts or hickory nuts
+          1 teaspoon cinnamon
+          1 teaspoon vanilla
+          1 cup butter
+          1 cup chopped raisins
+          1-3 cup sliced citron
+          1 teaspoon cloves
+          1/2 teaspoon soda
+
+Dissolve soda in tablespoon hot water. Flour enough to make a stiff
+batter, drop in small cakes with teaspoon and bake in slow oven.
+
+
+Cocoanut Cookies
+
+          1 cup butter
+          4 eggs
+          1 lemon--juice and rind
+          4 cups sugar
+          4 teaspoons baking powder
+          1 pound package grated cocoanut
+
+Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add
+juice and rind of lemon. Then flour, into which has been sifted the
+baking powder. Sift flour and baking powder twice before adding to
+mixture. Use enough flour to make a very stiff batter, add cocoanut, and
+last, fold in the whites of the eggs beaten to a stiff froth.
+
+Drop on buttered tins and bake in moderate oven.
+
+
+
+
+PASTRIES, PIES, ETC.
+
+
+Grape Fruit Pie
+
+First bake a shell as for lemon pie, then make a filling as follows: Mix
+one tablespoon of cornstarch in a little cold water, and over this pour
+one cupful of boiling water. To this add the juice of two grapefruits,
+the grated rind and juice of one orange, the beaten yolks of two eggs,
+and the white of one, and a small piece of butter. Put all in the double
+boiler and cook until thick, stirring all the time. When done, put in
+the shell. Now beat up the white of the second egg with one-half a
+cupful of sugar until thick, and spread with a knife over the pie. Put
+in the oven and let brown lightly. Serve cold. This makes a delicious
+pie.
+
+
+Spice Pie
+
+The yolks of three eggs, one and one-half cupfuls of sugar, one cupful
+of cream, two tablespoons of flour, two-thirds of a cupful of butter,
+one teaspoon of spice, cloves, cinnamon and nutmeg.
+
+Mix the flour and sugar together, then cream with the butter. Add the
+yolks of the eggs, beating thoroughly. Next add cream and spices. Use
+the whites for the frosting.
+
+
+Cream Pie
+
+          1 1/2 cups milk
+          2 egg yolks
+          2 tablespoons sugar
+          a little salt
+          1 tablespoon butter
+          Vanilla to taste
+
+Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1
+tablespoon of cornstarch and 1 tablespoon flour (rounded).
+
+Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanut
+browned lightly; now cover with whipped cream and cream nuts.
+
+
+Pie Crust
+
+One level cup of flour, one-half cup of lard, one-half teaspoon salt,
+one-fourth cup ice cold water, one teaspoon baking powder. Mix salt,
+baking powder and flour thoroughly, chop in the lard, add water. Use as
+little flour as possible when rolling out. This makes a light, crisp,
+flaky and delicious pie crust.
+
+
+Pie for a Suffragist's Doubting Husband
+
+          1 qt. milk human kindness
+          8 reasons:
+            War
+            White Slavery
+            Child Labor
+            8,000,000 Working Women
+            Bad Roads
+            Poisonous Water
+            Impure Food
+
+Mix the crust with tact and velvet gloves, using no sarcasm, especially
+with the upper crust. Upper crusts must be handled with extreme care for
+they quickly sour if manipulated roughly.
+
+       *       *       *       *       *
+
+Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe
+for the making of the opera "Pagliacci."
+
+Beat a large bass drum with the white of one clown. Then mix with a
+prologue and roll very thin. Fill with a circus just coming to town. One
+leer, one scowl and one tragical grin. Bake in a sob of Carusian size.
+Result: the most toothsome of Italy's pies.
+
+
+          Where is the man that can live without dining?
+                                                 --Lytton.
+
+
+Orange Pie
+
+          1 Large Grated Apple
+          1 Orange--grated rind and juice
+          1/2 cup Sugar
+          2 Eggs--Butter size of an egg
+
+Grate apple; add orange, sugar, butter and yolks. Beat whites and add
+lastly. Bake slowly in open shells.
+
+
+Lancaster County Pie
+
+          1 cup molasses
+          1 teaspoon soda
+          1 cup sugar
+          1 cup boiling water
+          3 cups flour
+          1/2 cup butter
+
+Make a pie crust and line 4 pie pans. Put soda in the molasses and heat
+thoroughly, then add the boiling water. Divide in the four pans. Mix
+flour, sugar and butter together for the crumbs and put on top of the
+syrup.
+
+Bake in moderate oven.
+
+
+Brown Sugar Pie
+
+          2/3 cupful of brown sugar
+          1 tablespoon butter
+          2 tablespoons milk
+          1 1/2 teaspoons vanilla
+
+Cook until waxy looking, then take the yolks of 2 eggs and 1 heaping
+tablespoon of flour and 1 1/2 cupfuls milk. Mix all together smooth. Add
+to the above ingredients. Cook until thick and add vanilla. Have a baked
+crust, use the whites beaten stiff for the top. Return to the oven for a
+minute or two.
+
+
+Banbury Tart
+
+          1 cup flour
+          2 heaping tablespoons of lard
+          Cold water
+
+Handle as little as possible; roll thin and cut with cutter 6 inches in
+diameter.
+
+
+Filling
+
+          1 egg beaten light
+          1 cup raisins
+          1 cup sugar
+          1 tablespoon of flour
+          Juice of one lemon and grated rind
+
+Mix well and cook to consistency of custard, and fill the pastry which
+is turned up and made into the shape of a tart.
+
+
+
+
+PUDDINGS
+
+[Illustration]
+
+[Illustration]
+
+[Illustration: Handwritten note:
+
+          We may live without poetry, music, and art;
+          We may live without conscience, & live without heart;
+          We may live without friends; we may live without books;
+          But civilised man cannot live without cooks.
+                              Lucile by Owen Meredith (Earl of Lytton)
+
+
+Hasty Pudding
+
+My favourite pudding:
+
+          Milk one pint.
+          Flour 1 1/2 table-spoonfuls.
+          Sugar 1/2 teaspoonful.
+
+Boil the milk. Mix the flour with a little cold milk. Pour the boiling
+milk onto this and put all back into the saucepan. Let it boil up once
+more and it is ready. Serve at once.
+
+                                              Constance Lytton]
+
+
+          It almost makes me wish I vow to have two stomachs
+          like a cow.                                  Hood.
+
+
+Bakewell Pudding
+
+          The famous dainty from the town of Bakewell,
+          Derbyshire, England.
+
+PASTE
+
+          6 oz. flour
+          2 oz. margarine
+          1/2 small spoon baking powder
+
+MIXTURE
+
+          1 1/2 ounces butter
+          3 ounces sugar
+          2 eggs
+          1 dessert spoon corn flour
+          1/2 cup hot water
+          1/2 small spoon lemon juice
+
+Make the paste, roll quite thin, and line an ashet; spread bottom with
+jam; pour on top above mixture, prepared as follows:--melt butter, add
+sugar, flour, and beat well, then the water, and fruit juice; finally,
+the eggs, well beaten.
+
+Bake for about 1/2 an hour. Serve, of course, cold.
+
+
+Graham Pudding
+
+          1 cup molasses
+          1 cup sweet milk
+          1 1/2 cups graham flour
+          1 egg
+          1 tablespoon butter
+          1 teaspoon cinnamon
+          1/2 teaspoon nutmeg
+          1 teaspoon soda
+          1 cup raisins
+
+Put in buttered pudding dish and steam 3 hours.
+
+
+Norwegian Prune Pudding
+
+          1/2 lb. prunes
+          2 cups cold water
+          1 cup sugar
+          1 inch piece stick cinnamon
+          1 1/3 cups boiling water
+          1/3 cup corn starch
+          1 tablespoon lemon juice
+
+Pick out and wash prunes; then soak 1 hour in cold water, and boil until
+soft; remove stones; obtain meat from stones and add to prunes; then add
+sugar, cinnamon, boiling water, and simmer ten minutes.
+
+Dilute corn starch with enough cold water to pour easily; add to prune
+mixture and cook five minutes. Remove cinnamon; mould; then chill and
+serve with whipped cream.
+
+
+
+                              STATE OF IDAHO
+                            GOVERNOR'S OFFICE,
+                                  BOISE.
+
+                                              January 22, 1915.
+
+          Woman Suffrage has gone beyond the trial stage in
+          Idaho. We have had it in operation for many years
+          and it is now thoroughly and satisfactorily
+          established. Its repeal would not carry a single
+          county in the State.
+
+          The women form an intelligent, patriotic and
+          energetic element in our politics. They have been
+          instrumental in accomplishing many needed reforms
+          along domestic and moral lines, and in creating a
+          sentiment favorable to the strict enforcement of
+          the law.
+
+          The impression that Woman Suffrage inspires an
+          ambition in women to seek and hold public office
+          is altogether wrong. The contrary is true. The
+          women of Idaho are not politicians, but they
+          demand faithful and conscientious service from
+          public officials and when this service is not
+          rendered their disapproval is certain and
+          unmistakable.
+
+          Woman suffrage produces no wrong or injury to
+          society, but it does engender a higher spirit of
+          civic righteousness and places political and
+          public affairs on a more elevated plane of
+          morality and responsibility.
+
+                                              M. ALEXANDER,
+                                                Governor of Idaho
+
+[Illustration]
+
+
+Suet Pudding
+
+          1 cup suet
+          1 cup brown sugar
+          1 cup raisins
+          1 pint flour
+          1 cup milk
+          2 teaspoons baking powder
+
+Mix suet, chopped fine, raisins and sugar, then add flour and baking
+powder, add milk and steam three hours. Serve with sauce.
+
+
+Plain Suet Pudding
+
+          1 cup beef suet
+          1 teaspoon salt
+          2 eggs
+          3 1/2 cups flour
+          3 teaspoons baking powder
+          2 cups milk
+
+Put suet through meat grinder or food chopper, fine blade. Sift flour,
+salt, baking powder and rub suet into flour well. Beat eggs lightly, add
+milk and stir into mixture. Butter mold and fill 3/4 full and steam
+three hours. This quantity makes two good sized puddings.
+
+It is very nice made without the eggs and using one-half the quantity.
+Fill a deep pudding dish or pan with fruit, apples or peaches, dropping
+the suet pudding over the fruit in large spoonsfull and steam 1 1/2
+hours.
+
+
+Cottage Fruit Pudding
+
+          2 teaspoons butter
+          1 egg
+          1/4 teaspoon salt
+          1 cup sugar
+          1/2 cup milk
+          1-3/4 cups flour
+
+Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup
+milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two
+scant teaspoons baking powder, then turn into shallow, well-buttered
+pan, the bottom of which has been covered with fresh fruit of any kind.
+
+Bake in moderate oven one-half hour. Serve with cream or sauce.
+
+
+Prune Souffle
+
+One-half pound of prunes, three tablespoons of powdered sugar, four
+eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the
+sugar to a cream, add the vanilla and mix them with the prunes. The
+prunes should first be stewed and drained, the stones removed, and each
+prune cut into four pieces. When ready to serve, fold in lightly the
+stiffly whipped whites of the eggs, having added a dash of salt to the
+whites before whipping.
+
+Turn it into a pudding dish and bake in a moderate oven for 20 minutes.
+Serve very hot directly it is taken from the oven.
+
+
+Plum Pudding
+
+          2 lbs. suet
+          1 lb. sugar
+          1/2 lb. flour
+          12 eggs
+          1 pint milk
+          2 nutmegs grated
+          1/4 oz. cloves.
+          2 lbs. bread crumbs (dry)
+          2 lbs. raisins
+          2 lbs. currants
+          1/4 lb. orange & lemon peel
+          1 cup brandy
+          1/2 oz. mace
+          1/4 oz. allspice
+
+Free suet from strings and chop fine. Seed raisins, chop fine and dredge
+with flour. Cream suet and sugar; beat in the yolks when whipped smooth
+and light; next put in milk; then flour and crumbs alternately with
+beaten whites; then brandy and spice, and lastly the fruit well dredged
+with flour. Mix all thoroughly. Take well buttered bowls filled to the
+top with the mixture and steam five hours. (This pudding will keep a
+long time).
+
+When cold cover with cheesecloth and tie with cord around the rim of the
+bowl. Steam again one hour before using. Use wine or brandy sauce. When
+on the table pour a little brandy or rum over the top of the pudding and
+set fire to it. This adds much to the flavor.
+
+
+Lemon Cream
+
+Cream together the yolks of five (5) eggs and four (4) tablespoons of
+sugar. Add the grated rind of one (1) lemon and the juice of one and
+one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very
+little water, while hot stir into the pudding. Let stand till it
+thickens, then add the beaten whites of the eggs. Serve in individual
+sherbet cups.
+
+                                              MRS. RAYMOND ROBINS.
+
+[Illustration]
+
+
+Lemon Hard Sauce
+
+Cream two tablespoons of butter until soft, add one tablespoon of lemon
+juice and a little nutmeg, then beat in enough sifted confectioner's
+sugar to make a light, fluffy mass. Let it harden a little before
+serving.
+
+
+Corn Pudding
+
+          9 large ears of corn
+          1 tablespoon butter
+          1 teaspoon salt
+          3 eggs or 2 will do (beaten)
+          2 cups of boiled rice
+          1 cup milk
+          pepper and little sugar
+
+Score and cut corn fine--scraping the last off cob. Put the butter in
+the hot rice. First mix rice and corn well together, then beat in the
+custard.
+
+
+Raw Carrot Pudding
+
+          1 cup carrots, grated
+          1 cup potatoes, grated
+          1 1/2 cups white sugar
+          2 cups flour
+          1 cup raisins
+          1 teaspoon soda
+
+Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with
+whipped cream or sauce.
+
+
+
+                           STATE OF ILLINOIS
+                           GOVERNOR'S OFFICE
+                              Springfield
+
+          Since, on viewing the past in perspective, we can
+          derive a lesson such as is contained in the
+          steady, sure advance of the world by successive
+          steps toward a higher moral consciousness with a
+          broad humanitarianism as its basis, may we not, by
+          virtue of this fact, find the way lighted to the
+          future--a future in which men and women will
+          combine forces and resort to helpful co-operation
+          in all those things which add to the sum of human
+          happiness. If history shows that the most rapid
+          strides toward a lofty civilization have been made
+          since both the sexes assumed this attitude of
+          mutual helpfulness, does it not, by that same
+          token, reveal the source of greatest efficiency
+          while indicating that feminism is humanism, and
+          thus foretelling the trend of human development.
+
+                                      Ever yours truly,
+                                           EDWARD F. DUNNE,
+                                                  Governor.
+
+[Illustration]
+
+          Customer--That was the driest flattest sandwich I
+          ever tried to chew into!
+
+          Waiter--Why here's your sandwich! You ate your
+          check.
+
+
+
+
+SANDWICH RECIPES
+
+
+Hawaiian Sandwiches
+
+Chop finely one pimento, one green pepper freed from seeds, and a small
+cream cheese; add a good pinch of salt and spread between slices of
+buttered bread.
+
+
+Chocolate Sandwiches
+
+Butter and thinly slice white bread; make a chocolate filling exactly
+like fudge, but do not allow it to boil quite to the candy stage; spread
+between the slices of bread, press together and trim neatly.
+
+
+Caramel Sandwiches
+
+Melt a tablespoon of butter with a cup of light brown sugar, and a
+tablespoon of water; cook for a few moments, till well incorporated,
+then spread between slices of buttered bread.
+
+
+Fruit Sandwiches
+
+Chop candied cherries, dried figs and stoned dates together; make a
+paste with a little orange juice, and spread between buttered slices of
+graham bread.
+
+
+Cucumber Sandwiches
+
+Pare and slice cucumbers crosswise. Marinate in French dressing and
+place between rounds of buttered bread.
+
+
+Anchovy Canapes
+
+Cream 2 tablespoons butter; add 1/2 teaspoon Anchovy paste; spread thin
+slices of fresh toast with this; over that put slices of hard boiled or
+chopped egg and on top one rolled anchovy.
+
+
+Sandwiches
+
+Another delightful way of using sardines is as a sandwich. Beat two
+ounces of butter until it is soft, then add a little salt, nutmeg,
+Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon
+juice.
+
+Remove the skin and the backbone from three sardines, and pound them to
+a paste in a mortar with the prepared butter.
+
+Pass the mixture through a wire sieve and spread it rather thickly on
+fingershaped pieces of buttered brown bread, and make into sandwiches
+with a little fine cress between the bread.
+
+
+Filling for Sandwiches
+
+          1 cup yellow cheese
+          1 cup tomato juice
+          1/2 cup chipped beef ground
+          1 egg beaten separately
+
+Cook tomato juice until it thickens, add cheese, beef and egg last; if
+the mixture is too thick, add cream.
+
+
+Apple Sandwiches
+
+Take bran or whole wheat bread cut thin and spread thin with peanut
+butter. Wash, pare, quarter, core and slice the apples very thin spread
+between the bread. Or the bread can be buttered and thin slices of apple
+put between, then the apple is dusted with a little salt.
+
+
+          Nothing lovelier can be found in woman, than to
+          study household good.    Milton's Paradise Lost.
+
+
+
+
+SALADS AND SALAD DRESSINGS
+
+
+Pear Salad
+
+Arrange either fresh or cooked pears on lettuce leaves, and pour over
+pears sweet cream dressing. Over this grate cocoanut and on top place
+cherries.
+
+
+Potato Salad
+
+          1/4 Peck of very small potatoes
+          1/2 Portion Small Onion
+          1 Small Bunch Celery
+          2 Tablespoons of Sugar
+          4 Tablespoons Olive Oil
+          1/2 Pint of Vinegar
+          Salt and Pepper to taste
+
+Boil potatoes until soft; pare and let cool, then slice very thin; add
+finely cut onions and diluted vinegar enough to mix well; add salt,
+pepper and sugar, some celery cut fine and lastly olive oil.
+
+
+          Serenely full, the epicure would say Fate cannot
+          harm me, I have dined today.          Sidney Smith
+
+
+Codfish Salad
+
+          1 piece of codfish
+          1/2 cup diluted vinegar
+          black pepper to season
+          1 cup cold boiled potatoes, slices very thin
+          1 tablespoon chopped parsley
+          1 hard boiled egg
+          1 teaspoon olive oil
+
+Soak fish over night. Place in fresh water and bring to the boiling
+point. Do not allow it to boil. Take out fish and shred. Remove all skin
+and bones. Allow it to cool.
+
+Add potatoes, parsley, pepper, oil and vinegar.
+
+
+Swedish Wreathes
+
+Work 1 cup of bread dough, 1/4 cup butter and 1/4 cup lard, using the
+hands. When thoroughly blended, toss on floured board and knead, using
+enough flour to prevent sticking.
+
+Cut off pieces and roll like bread stick; shape into rings, dip upper
+surface in blanched almonds that have been chopped and salted. Arrange
+on buttered baking sheets.
+
+Bake in hot oven until brown.
+
+
+Bean Salad
+
+          1/4 peck Green String Beans
+          1/2 small onion
+          1/2 cup vinegar
+          1/2 cup sweet or sour cream
+          2 tablespoons sugar
+          1/2 tablespoon salt
+          1/8 teaspoon pepper or paprika
+
+Boil the beans until tender in salt water, not soft, drain and let cool.
+When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar
+and pepper and pour over beans; serve very cold on lettuce leaves.
+
+Hard boiled eggs can be used as a garnish.
+
+                                              MRS. F. M. ROESSING.
+
+[Illustration]
+
+
+Hot Slaw
+
+          1 small head cabbage
+          1 onion
+          1 tablespoon bacon fat
+          1 teaspoon sugar
+          1 teaspoon vinegar
+          salt to taste
+
+Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put
+into that a little water and add onion, cut up, salt and a little
+pepper. Cook about twenty minutes, then add the sugar and vinegar.
+
+It must be sour-sweet. It is then ready to serve.
+
+
+Creole Salad
+
+Cut off the tops of eight medium sized sweet bell peppers, saving the
+tops with the stems attached; remove all the seeds and white portion
+without breaking the pepper, then throw them into ice water for 30
+minutes.
+
+Mix together a cupful of minced ham and chicken, four hard boiled eggs
+and a bunch of celery, chopped, and a Spanish Onion.
+
+Moisten with dressing, fill the shells, replace the tops and serve.
+
+
+
+
+COLORED SALADS
+
+          A Salad to Fit in With Any Scheme of Decoration
+          You May Wish to Carry Out.
+
+
+Yellow
+
+To make a yellow salad use the yellower heart leaves of lettuce. On them
+put diced orange pulp, dressed with French dressing and sprinkled with
+chopped walnut meats. Or else scoop out the centers of small
+yellow-skinned apples and fill them with a mixture of orange and apple,
+dressed with mayonnaise made with lemon juice for thinning and a
+flavoring of mustard.
+
+
+Green
+
+On green, but tender leaves of lettuce, put a little mound of spinach,
+which has been boiled and pressed through a sieve and mixed with French
+dressing. In the center of each mound, concealed by the spinach, put a
+spoonful of chopped hard-boiled egg.
+
+
+Green and White
+
+Peel and boil tiny white turnips of equal size and hollow out the center
+of each. Fill with cold boiled peas and mayonnaise and put on green
+lettuce leaves.
+
+
+White
+
+Celery, potato, chicken--white meat only--white fish, blanched
+asparagus--any or two of these may be used for white salad. Dress with
+French dressing or with a white mayonnaise, to which the beaten white of
+egg has been added and which has been thinned with vinegar.
+
+
+Red
+
+Scoop out the inside of tomatoes. Save the slice removed from the top
+for a cover and replace it on the tomato after filling it with a mixture
+of celery and nut meats, mixed with mayonnaise. Place each tomato on a
+white leaf of lettuce.
+
+
+Pink
+
+Strain tomato juice and mix it with equal quantity of white stock--veal
+or chicken. Thicken sufficiently with gelatin and harden in molds. Serve
+on white lettuce leaves, with mayonnaise that has been colored with a
+little cranberry juice.
+
+
+Orange Salad
+
+Make mayonnaise with much egg yolk in proportion to other ingredients,
+and thin with cider vinegar. Dice tender carrots and arrange on lettuce
+leaves, dressing with orange mayonnaise.
+
+
+          Animals feed, Men eat, but only intelligent Men
+          know what to eat.               Brillat Savarin.
+
+
+Tomato Aspic
+
+In Tomato Aspic--Tomato jellies with sardines should be made in ample
+time to harden on ice. The aspic referred to is ordinary gelatin mixed
+with soup stock instead of plain water. Remove the skin from sardines,
+then split them open and take out the backbone and cut them into narrow
+strips.
+
+Mix together in equal quantities some stiff mayonnaise sauce and cool,
+but liquid, aspic jelly then stir in some chopped capers and small
+pieces of tomato, in the proportion of a dessertspoon of each to half a
+pint of the mayonnaise and aspic mixture; and, lastly, add the sardines.
+
+Have at hand some small tomato molds which have been rather thickly
+lined with tomato aspic, fill them with the sardine mixture and leave on
+ice until the jellies can be unmolded; serve each on a small leaf of
+lettuce, and surround with a salad of water-cress and sliced tomatoes.
+
+
+Suffrage Salad Dressing
+
+          Yolks of 2 eggs
+          3 tablespoons of sugar
+          2 tablespoons of tarragon vinegar
+          1 pinch of salt
+
+Beat well; cook in double boiler. When cold and ready to serve, fold in
+1/2 pint of whipped cream.
+
+
+Cucumber Aspic
+
+Four large cucumbers, one small onion, half a box of gelatine soaked in
+half a cup of cold water, salt and white pepper to taste. Peel the
+cucumbers, cut into thick slices and place, with the sliced onion, over
+the fire with a scant quart of water. Simmer for an hour, stir in the
+gelatine and, when this is dissolved, season the jelly, strain it and
+set aside to cool. It may be formed into small moulds and turned out on
+lettuce leaves, or used in a border-mould for garnishing a fish or
+tomato salad, or set to form in a salad bowl and taken out by the
+spoonful and served on lettuce leaves. French dressing is better with it
+than mayonnaise.
+
+
+Boiled Mayonnaise Dressing
+
+          1 egg
+          1 piece of butter size of walnut
+          1 tablespoon of sugar
+          1/2 teaspoon of mustard
+          1/2 teaspoon of salt
+          1/2 teaspoon white pepper
+          1 tablespoon cider vinegar
+          1 tablespoon boiling water just before putting in double boiler.
+
+Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat
+well until thoroughly mixed. Add boiling water; cook until thick. Use
+level measures. If too thick use plain cream to thin.
+
+
+Mayonnaise Dressing Without Oil
+
+          2 Tablespoons Dry Mustard
+          2    "   "    Salt
+          2    "   "    Flour
+          2    "   "    Sugar
+
+Sift together through fine strainer three times. Put into a double
+cooker two cups of milk. Beat four eggs thoroughly. Add to the milk.
+Melt two tablespoons of butter and add to the milk and eggs. Then add
+all the above dry sifted ingredients.
+
+Put on fire, stirring constantly. When it begins to thicken add drop by
+drop one-half teacup vinegar.
+
+Cook until thick, which will be about twenty minutes.
+
+Remove from fire and put in cool place.
+
+                              MRS. OLIVER H. P. BELMONT,
+                                   President Political Equality Ass'n.
+                                        New York.
+
+[Illustration]
+
+
+French Dressing
+
+          1/2 teaspoon salt
+          2 tablespoons lemon juice
+          1/2 teaspoon pepper
+          4 tablespoons olive oil
+
+
+Alabama Dressing
+
+          2 cups of oil
+          yolks of 3 eggs
+          1/2 cup of vinegar
+
+Make this carefully into a smooth and well blended mayonnaise. It will
+take fully 1/2 hour, but the success of the dressing depends upon the
+mayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixed
+with the mayonnaise. Then chop together very fine 1 bunch of chives, 3
+hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt to
+taste and mix well with the mayonnaise.
+
+This will make about 1 quart of dressing. It should be kept in a cool
+place and covered when not in use. It will keep a long time.
+
+
+Cooked Salad Dressing
+
+          Yolks 2 eggs
+          1/2 teaspoon dry mustard
+          1/2 teaspoon salt
+          4 tablespoons butter
+          6 tablespoons hot vinegar
+          1 tablespoon sugar
+
+Beat yolks until creamy, add to them the mustard, salt and sugar. Beat
+in slowly the butter melted, also add vinegar. Cook until it thickens.
+It is best to make this in a double boiler. When cold, add 1 cup sweet
+or sour cream.
+
+This keeps well and is particularly fine for lettuce, celery, beans,
+asparagus or cauliflower.
+
+
+Caviare Dressing
+
+(For Tomato Salad)
+
+          2 heaping tablespoons of caviare
+          Yolks of 2 eggs, boiled hard and grated
+          One tablespoon of chopped onions
+          1/4 tablespoon of paprika
+          4 tablespoons of olive oil
+          2 tablespoons of tarragon vinegar
+
+
+
+
+MEAT and FISH SAUCES
+
+
+Bechamel Sauce
+
+          1 1/2 cups whitestock
+          1 slice onion
+          1 slice carrot
+          Bit of Bay leaf
+          Sprig of parsley
+          1/8 teaspoon pepper
+          6 peppercorns
+          1/4 cup butter
+          1/4 cup flour
+          1 cup scalded milk
+          1/2 teaspoon salt
+
+Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and
+peppercorns, and then strain; there should be one cupful.
+
+Melt the butter, add flour, and gradually the hot stock and milk. Season
+with salt and pepper.
+
+
+A Sauce for Hot Meats
+
+          1/2 cup sharp vinegar
+          2 tablespoons Colman's Mustard
+          a little Tabasco Sauce
+          2 tablespoons Horse Radish
+          1/2 cup butter melted very hot
+          Pepper and salt to taste
+
+          A warmed-up dinner was never worth much
+                                              --Boileau.
+
+
+Gravy Warmed Over for Meats
+
+One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup
+sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour,
+1 small onion chopped very fine, 1 teaspoon currant jelly, salt and
+pepper.
+
+When thoroughly mixed lay slices of the meat in a dish, pour the gravy
+over, then set dish in the oven until all is well heated through. Serve.
+
+
+Horse Radish Sauce
+
+Make a plain white sauce and season to taste. When done add 3/4 cup of
+grated horseradish and 1/2 cup cream.
+
+Very good for meats, especially boiling meat.
+
+
+                         STATE OF KANSAS.
+
+                                              Jan. 6, 1914.
+
+          Editress Suffrage Cook Book:
+
+          What do I think of woman suffrage? I wrote the
+          resolution in the Kansas Senate submitting the
+          constitutional amendment for it. When I became
+          Governor of Kansas I found a hundred little
+          orphans at our State Orphans' Home, mothered by a
+          man. The little unfortunates at our schools for
+          the deaf and the blind were mothered by men. I
+          placed women at the head of these institutions.
+          Among the other appointees during my term of
+          office was a woman on the Board of Administration,
+          the board having our educational institutions in
+          charge; a woman on the Board of Health; a woman
+          Factory Inspector; a woman Parole Officer; a woman
+          on the State Text Book Commission; two women on
+          the Board of Education, and women physicians at
+          our state hospitals. In every instance these women
+          gave the State of Kansas better service than did
+          the men whom they succeeded.
+
+          The women of Kansas have "arrived" and the state
+          service is better by their participating in it.
+
+                                       Cordially yours,
+                                             GEORGE H. HODGES.
+                                                  Governor.
+
+[Illustration]
+
+          Cooking takes a little training and a great deal
+          of common sense.
+
+
+
+
+EGGS, ETC.
+
+
+Pain d'Oeufs
+
+Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and
+one-half teaspoon vanilla. Scald three cups of milk and pour slowly over
+the eggs, stirring constantly.
+
+Melt in a granite or aluminum baking dish six tablespoons of sugar until
+brown, using no water. Pour the custard into this, set into a pan of hot
+water and bake in a slow oven 45 minutes or more until the custard is
+set, and a testing knife comes out clean. The water in the pan must not
+boil.
+
+When perfectly cold turn upside down into a glass or china serving dish.
+
+                                              MRS. CARRIE CHAPMAN CATT.
+
+[Illustration]
+
+
+Bread Crumb Omelet
+
+          4 eggs
+          small teaspoon salt
+          little minced onion
+          4 or 5 cups bread crumbs
+          2 cups milk
+          4 sprigs parsley (minced fine)
+          minced sweet green peppers can be added
+          1/4 cup butter softened (melt and cool)
+
+Beat all well together, pour into a buttered dish and bake in a slow
+oven until lightly browned.
+
+Should be served at once, as it sinks down when cooling. This does not
+harm it only it does not look so pretty. If it browns too
+quickly--cover.
+
+
+Egg Patties
+
+Beat eggs lightly and add crushed cracker crumbs till it forms a thick
+paste, then thin with a little milk. Season with finely cut onion,
+pepper and salt. Fry in butter, like pancakes. Very good and something
+different.
+
+          God sends meat and the devil sends cooks.
+                                              John Taylor
+
+
+Florentine Eggs in Casseroles
+
+Chop cooked spinach very fine and season with butter and salt. Put 1
+tablespoon spinach in each buttered individual casserole, sprinkle with
+1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each
+egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel
+sauce.
+
+Bake until the eggs are set, and serve immediately. This makes a
+delicious entree.
+
+
+Cheese Souffle
+
+          3 eggs beaten separately very light
+          1 cup sour cream
+          1 cup grated cheese
+          2 teaspoons finely sifted flour
+
+Bake in a quick oven in buttered baking dish.
+
+
+Oyster Omelet
+
+          1/2 pint oysters
+          3 eggs
+          salt and pepper to taste
+          2 1/2 tablespoons butter
+
+Drain oysters. Put butter in pan and cook oysters until they curl. Beat
+eggs lightly and put over oysters; season and shake until done. Serve at
+once.
+
+
+Potato Omelet
+
+          3 medium potatoes
+          1 large spoon butter
+          1/2 tablespoon lard
+          5 eggs
+          1/2 onion minced
+          season to taste
+
+Scrape the potatoes into cold water to keep from discoloring. Put butter
+and lard in skillet, and brown carefully, add potato squeezed out of the
+water also onion, cook slowly and then beat the eggs and add.
+
+When done on one side put a plate over the skillet and turn the omelet,
+now slip in the pan and brown the other side. Serve at once.
+
+
+          "Well, Marie" said Jiggles after the town election
+          "for whom did you vote this morning?"
+
+          "I crossed off the names of all the candidates,"
+          returned Mrs. Jiggles, "and wrote out my
+          principles on the back of my ballot. This is no
+          time to consider individuals and their little
+          personal ambitions."--New York Times.
+
+
+                                              Northampton, Mass.
+                                              Dec. 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          As to a sentiment on equal suffrage, let me say
+          that if I had no more generous reason for
+          approving it, I should do so on the ground of my
+          opposition to seeing any element of our people
+          enjoying large liberty and influence without the
+          restraints of a corresponding responsibility in
+          the suffrage.
+
+                                          Ever yours truly,
+                                                 G. W. CABLE.
+
+[Illustration]
+
+
+
+
+CREAMS, CUSTARDS, ETC.
+
+
+Strawberry Short Cake a la Mode
+
+          1 cup flour
+          1/2 teaspoon Baking powder
+          1/4 teaspoon salt
+          1 heaping tablespoon of butter
+
+Sift the dry ingredients together and work in the butter. Mix with
+enough milk to make a stiff dough which can be rolled as thin as a
+wafer.
+
+Put one thin layer on a pie-pan and butter lightly; lay another layer on
+first. Bake eight minutes in a moderate oven.
+
+When cold cut in pieces and split each piece. Place a large tablespoon
+of crushed, sweetened strawberries between the layers, add the top
+layer, add more berries, and last of all, a heaping tablespoon of ice
+cream or frozen custard.
+
+
+Frozen Custard
+
+(for above Short Cake)
+
+To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well
+beaten, 1 scant cup of granulated sugar, and one level tablespoon of
+cornstarch.
+
+Add this mixture to the milk and cream as soon as they come to a boil.
+Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and
+freeze.
+
+
+Stewed Apples
+
+Cut apples in quarters and immediately put in saucepan and pour over
+them boiling water just to cover.
+
+Put on lid and boil quickly until tender. Sprinkle sugar over them to
+taste. But never stir the apples at any time. When sugar is on leave the
+lid off, let cook about five minutes longer, never stirring.
+
+Ready to serve, hot or cold.
+
+
+Cinnamon Apples
+
+          3 cups sugar--pinch salt
+          2 1/2 cups water
+          1 cup cinnamon drops
+          8 apples
+
+Make a syrup of water and sugar. Put in cinnamon drops. Pare and core
+apples. Place in syrup and boil until tender, do not allow to break.
+
+Take out when tender and place in a dish or if you wish in individual
+dishes. Pour over syrup, and allow to cool. When cold pour whipped cream
+on top of each and a cherry on top of cream.
+
+
+Fire Apples
+
+Select bright red apples, cut off the tops and with a knife remove the
+meat, leaving only sufficient wall to hold apple in shape. Make a
+filling of the following:
+
+To six apples allow about twelve tablespoons of very dry cooked rice,
+six tablespoons cracker crumbs, six tablespoons chopped apples, six
+tablespoons sugar, six tablespoons seeded raisins, six tablespoons
+chopped almonds.
+
+Whip one egg thoroughly, place in a cup and fill the cup with milk; stir
+well and place in a double boiler, adding one-half teaspoon butter,
+grated rind and juice of one-half lemon and a dash of nutmeg. Cook until
+it thickens, cool, then mix it into the filling, being careful not to
+get it too soft. Mold lightly with the fingers and fill the apples,
+sprinkle with sugar, add a cupful of water and bake in a moderate oven.
+Serve with whipped cream or custard sauce.
+
+
+Candied Cranberry Recipe
+
+          1 quart berries
+          2 cups sugar
+          1 1/2 large cups of hot or cold water
+          pinch of soda
+
+Wash and make a little slit in each berry. For each quart of berries put
+one and a half large cups of hot or cold water in kettle. Then the
+berries, then spread 2 cups sugar over them, also a pinch of soda. Keep
+covered closely all the time, do not stir or lift lid until perfectly
+cold. From the moment it begins to boil count five minutes--no more--to
+cook them.
+
+If you remove the lid the lovely gloss will be lost.
+
+
+Apple Rice
+
+1 cup of rice boiled in water with a piece of butter and a little salt
+until half done. Then add six apples cut in pieces. Cook together until
+both rice and apples are well done. Add sugar to taste. When ready to
+serve pour over melted butter browned. Serve with sugar and cinnamon.
+
+                                              MRS. RAYMOND ROBINS.
+
+
+Jelly Whip
+
+Dissolve one package of gelatin in a cupful of cold water. Add to that
+two cupfuls of sugar and one quart of boiling water. Divide the mixture
+into three parts, in one of which place marshmallows and white grapes.
+In the second one put pineapple and oranges and in the third nuts. Fill
+individual glasses with different mixtures and serve them with whipped
+cream. Decorate with preserved cherries, candied orange peel and nuts.
+
+
+Pineapple Parfait
+
+Pare and shred a ripe pineapple, add one cup of sugar and let stand for
+several hours. Drain off one cup of the juice, boil it with
+three-quarters of a cup of sugar for 10 minutes. Add slowly to well
+beaten yolks of four eggs, and cook in a double boiler, stirring all the
+time, until the mixture will coat the spoon. Remove from the fire and
+beat until cold. Then add two tablespoons of lemon juice and two cups of
+cream whipped to a stiff froth.
+
+Pack in a mold, cover tightly and surround with ice and salt for four
+hours.
+
+
+Rice
+
+          3/4 cup of rice washed 7 times
+          1/2 cup currants
+          1 1/4 cups milk
+          Yolk of 1 egg
+          2 1/2 tablespoons sugar
+          1 small piece lemon rind
+
+Boil rice in a large quantity of boiling water for 20 minutes; drain and
+add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes
+and remove from fire; beat the yolk of an egg in a little milk and stir
+in the rice.
+
+Do not set back on the fire. Serve cold.
+
+
+Pittsburgh Sherbet
+
+Take a cupful of the syrup from a jar of raspberry preserves and the
+same amount of juice from a can of pineapple; add two tablespoons of
+lemon juice and a syrup made by boiling together a pint of water and a
+cupful of sugar. When cold add four tablespoons of orange juice and
+freeze. When stiff, open the freezer and add the white of an egg, beaten
+stiff with a teaspoon of powdered sugar.
+
+
+Lemon Sherbet
+
+          1 quart milk
+          2 cups sugar
+          juice 3 lemons
+
+Dissolve sugar in milk, place in freezer. Add lemon juice after freezer
+has been packed. Add juice rapidly and with violent stirring, then
+immediately place in dasher and turn the crank until frozen.
+
+
+Fruit Cocktails
+
+Peel and cut one orange and one grapefruit into small pieces, removing
+all seeds and white bits of skin, add two sliced bananas, a tablespoon
+of chopped or grated pineapple, sweeten to taste, and mix with the juice
+from a can of pineapple. Stand in a very cold place, or put in the ice
+cream freezer and partially freeze, serve in small glasses and ornament
+with maraschino cherries. Reserve the remaining pineapple for a luncheon
+dish.
+
+
+Synthetic Quince
+
+An Accidental Discovery
+
+I put too much water with my rhubarb and had a whole dishful of
+beautiful pink juice left over, about a quart. In this I cooked some
+apples, quartered, and stewed till soft, and just as an experiment added
+a saucerful of strawberries--also "left over."
+
+The result, being served, looked and tasted exactly like quince, except
+that the apple was a little softer.
+
+                                              CHARLOTTE PERKIN GILMAN.
+
+[Illustration]
+
+
+Grape Juice Cup
+
+Soak the grated rind of one orange in the juice of one lemon for 15
+minutes. To this add a cupful of boiling water and a tablespoon of
+sugar.
+
+Place in a saucepan of granite ware and add one quart of unfermented
+grape juice, four whole cloves and a pinch of powdered mace. Bring
+slowly to the boiling point and simmer for ten minutes.
+
+Boil together one cupful of sugar and two tablespoons of water without
+stirring until it spins a thread.
+
+Pour this gradually upon the stiffly beaten whites of two eggs. Add the
+boiling grape juice, dust lightly with grated nutmeg and serve
+immediately.
+
+
+          Live while you live, the epicure would say and
+          seize the pleasures of the present day.    Doddridge
+
+
+Peppermint Cup
+
+Soak half an ounce of pulverized gum arabic in half a cupful of cold
+water for 30 minutes. Dissolve it over hot water.
+
+Add one cupful of powdered sugar and cook until it will spin a thread.
+
+Pour this upon the stiffly beaten whites of two eggs, and when well
+blended add gradually a pint of boiling cream, a few drops of essence of
+peppermint and a tiny pinch of baking soda.
+
+Serve while it foams, sprinkled with a little powdered cinnamon.
+
+
+          Unquiet meals make ill digestions.
+                                       Comedy of Errors
+
+
+
+Amber Marmalade
+
+          1 orange
+          1 grape fruit
+          1 lemon
+
+Slice very thin. Measure the fruit and add 3 times the quantity of
+water. Stand in an earthen dish over night and in morning boil for ten
+minutes. Stand another night and the second morning add pint for pint of
+sugar and boil steadily until it jellies.
+
+This should make 8 or 10 glasses but the size of fruit determines the
+quantity. Stir as little as possible during the two hours or more of the
+cooking which it requires. Do not use the rind of the grape fruit.
+
+
+Grape Juice
+
+          5 lbs Concord Grapes
+          1 quart water
+          sugar
+
+Boil grapes five to ten minutes. Then strain through a wire strainer and
+afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle
+and seal.
+
+
+
+
+PRESERVES, PICKLES, ETC.
+
+
+Sour Pickles
+
+          1 peck green tomatoes
+          1 lb. figs
+          1 lb. seeded raisins
+          1 cup vinegar
+          4 cups sugar
+          20 cloves
+          A few sticks cinnamon
+
+
+Sweet Pickles
+
+Tomato and Fig Pickles
+
+One peck of green tomatoes sliced and salted in layers, place in granite
+boiler over night. In the morning drain off brine and rinse in cold
+water.
+
+Chop up a pound of figs, add to the tomatoes, cover with vinegar and
+boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4
+cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese
+cloth bag, and cook together slowly for 3/4 of an hour.
+
+                                              LUCRETIA L. BLANKENBURG.
+
+[Illustration]
+
+
+Lemon Butter
+
+          6 eggs
+          3 very large lemons (rind and juice)
+          2 cups sugar
+          2 tablespoons water
+          butter size of walnut
+
+Mix all together with Dove egg beater and cook until it boils. Watch
+that it does not burn.
+
+
+Kumquat Preserves
+
+          1 quart fruit to 1 pint sugar
+
+Cut the Kumquats into halves, pick out seeds, cover with cold water and
+bring to a boil. In the meantime have your syrup boiling--1 pint sugar
+to 3 pints water.
+
+Drain fruit and put in syrup and simmer slowly for 1 hour. Take out
+fruit and continue to simmer syrup until it begins to get thick.
+
+Put the fruit into syrup--place preserving kettle in pot of boiling
+water and let them, or let the water continue boiling until syrup is
+thick as you like it. Put 1/4 teaspoon fine salt in first water, as it
+adds a fine flavor. Grate stem off skin deep.
+
+
+                          STATE OF WASHINGTON
+                           OFFICE OF GOVERNOR
+                                 OLYMPIA.
+
+                                              December 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          I have at hand your letter of the 16th inst.,
+          asking an expression from me regarding Woman
+          Suffrage in the State of Washington.
+
+          Replying, I desire to say that the women of the
+          State of Washington have had the right to vote for
+          something more than three years. I know of no one
+          who was in favor of giving them this right who
+          to-day opposes it, and large numbers of those who
+          were opposed now favor women having the ballot.
+          The results in the State of Washington certainly
+          indicate that women assist in public affairs,
+          rather than otherwise, by having the right to
+          vote.
+
+          Agreeable to your request, I am sending a
+          photograph of myself under separate cover; also
+          card carrying my autograph.
+
+                                       Yours very truly,
+                                             ERNEST LISTER,
+                                                 Governor.
+
+[Illustration]
+
+          Hire me twenty cooks.
+                              --Shakespeare
+
+
+Prunes and Chestnuts
+
+          3 lbs. dried prunes
+          2 lbs. large chestnuts
+          1/2 lb. Sultana raisins
+          1 table spoon butter
+          1/2 cup of sugar
+          1/3 cup of vinegar
+          Pinch of cloves
+          2 tea spoons of flour
+
+Peel chestnuts and boil until skin can be removed. Boil prunes and
+raisins together until soft, add chestnuts, sugar, salt, cloves and
+butter, when well cooked thicken with flour and vinegar stirred
+together.
+
+
+Heavenly Hash
+
+          2 boxes red raspberries
+          2 quarts red currants
+          2 quarts cherries
+          1 quart gooseberries
+
+Stem currants and seed cherries, then measure fruit. To each cup of
+fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2
+cup of water; when it comes to boil add sugar and boil 20 minutes, then
+put in jelly glasses.
+
+
+Apple Butter
+
+          1 peck tart apples (made into sauce and strained)
+          1 quart grape juice
+          2 teaspoons cinnamon
+          1/2 teaspoon salt
+          2 cups light brown sugar
+          2 teaspoons nutmeg
+
+Boil two hours or longer.
+
+
+Orange Marmalade
+
+          6 oranges
+          2 lemons
+
+Slice in small pieces, add six pints of water and let stand in covered
+dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours.
+Then add pint for pint of sugar with the mixture and boil until it
+jells. (About 45 minutes).
+
+
+Rhubarb and Fig Jam
+
+Cut five pounds rhubarb into inch pieces without peeling. Add one pound
+figs, four pounds sugar, the grated yellow rind and juice of one lemon
+and let stand all night. In the morning simmer for an hour. Nut meats
+may be added if desired.
+
+
+Brandied Peaches
+
+Take off skins with boiling water. For each pound of fruit allow 1/2
+cupful of sugar and 1/2 pint of water. When syrup is boiling, put in
+peaches, a few at a time, and cook until done, but not too soft. Just
+pierce with straw.
+
+Spread on platters to cool.
+
+When cool, put in jars and fill up with the syrup mixed with just as
+much good brandy.
+
+Have syrup thick and seal hot.
+
+
+Cauliflower Pickles
+
+          3 heads cauliflower
+          2 quarts cucumbers cut in cubes
+          1 quart onions cut fine
+          1 pint green peppers cut fine
+
+
+Mustard Sauce
+
+          1 quart vinegar (if white wine vinegar use 1 pint water and
+             1 pint vinegar as it is too strong)
+          6 tablespoons mustard (Coleman's)
+          1 teaspoon tumeric
+          1 cup (small) flour
+          2 cups sugar
+          3 tablespoons salt
+
+Boil onions, peppers in the vinegar; then add the cucumber. After it has
+boiled a few minutes add the cauliflower and then the mustard sauce.
+Boil together a few minutes; bottle and seal hot.
+
+The cauliflower must be boiled alone before adding.
+
+This is very excellent.
+
+
+Relish
+
+          30 large tomatoes
+          8 large onions
+          8 large red peppers
+          5 tablespoons salt
+          10 tablespoons sugar
+          9 cups vinegar
+
+Cut the tomatoes and onions and boil one hour with the sugar, vinegar
+and salt; at the end of an hour put it through a sieve; now return to
+the stove and add your red peppers, cut very fine, and cook one more
+hour. Have it about the consistency of thick cream and bottle hot. Very
+fine for cold meats, fish, etc.
+
+
+Chili Sauce
+
+          30 large red tomatoes
+          12 medium sized onions
+          4 red peppers
+          3 teaspoons salt
+          12 teaspoons brown sugar
+          10 cups cider vinegar
+
+Chop tomatoes by themselves, then add finely chopped onions and peppers.
+Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.
+
+
+Pickles
+
+          1 peck medium sized pickles
+          1 gallon cider vinegar
+          1 cup sugar
+          1 cup mustard
+          1 cup salt
+
+Wash pickles well and pack in stone crock. Dissolve mustard in some of
+the vinegar and mix all together and pour over pickles cold. Put on a
+weight--ready to use in three days.
+
+
+Tomato Pickle
+
+          2 gallon crocks of sliced green tomatoes sprinkled with salt.
+          4 small sliced onions mixed and let stand
+          2 quarts cider vinegar, heated and added
+          5 cents' worth mixed spices
+          2 lbs. brown sugar, and boil.
+
+Makes 3 quarts of pickles Corn Salad
+
+2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one
+head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in
+kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground
+mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.
+
+
+Tomato Catsup (very fine)
+
+          To 1/2 bushel skinned Tomatoes, add
+          1 quart good vinegar
+          1 pound salt
+          1 pound black pepper (whole)
+          1 ounce African Cayenne pepper
+          1/4 pound allspice (whole)
+          1 ounce cloves
+          3 small boxes mustard (use less if you do not wish it very hot)
+          4 cloves of garlic
+          6 onions (large)
+          1 pound brown sugar
+          1 pint peach leaves
+
+Boil this mass for 3 hours, stirring constantly to keep from burning.
+When cool, strain through a sieve and bottle for use. Vegetable coloring
+may be used if you wish it to remain a bright red. (A family recipe
+handed down for generations and very good, indeed).
+
+
+
+
+CANDIES, ETC.
+
+
+Five Oz. Childhood Fondant
+
+          1 oz. kindness
+          1 oz. sunshine
+          1 oz. pure food
+          1 oz. recreation
+          1 oz. rest
+
+This should be on hand in every household where children gladden the
+hearth. Wherever possible distribute it among the little children of the
+poor.
+
+
+Rose Leaves Candied
+
+Take red roses, remove all the whites at the bottom. Take three times
+their weight in sugar, put a pint of water to a pint of roses, skin
+well, shred the roses a little before you put them into the water, and
+cover them, and when the leaves are tender, put in the sugar.
+
+Keep stirring lest they burn and the syrup be consumed.
+
+
+Delicious Fudge
+
+Delicious fudge is made with sour cream instead of fresh milk or cream.
+
+
+Taffy
+
+          2 lbs. brown sugar
+          1 tablespoon butter
+          1 tablespoon golden syrup
+          3/4 cup water
+          1 teaspoon vanilla
+          1 tablespoon white vinegar
+
+Mix well and allow it to boil slowly. Skim but do not stir. Boil until a
+little hardens in water. Then add the vanilla and vinegar.
+
+Now pour into buttered tins and when the edges harden, draw lightly to
+the center. When cool pull until light. When doing so flour the hands
+lightly.
+
+
+Creole Balls
+
+Chop half a cupful each of almonds, pecans and walnuts and add enough
+fondant to make the mixture of the right consistency to mold into
+bonbons. Boil into little balls and dip in maple or chocolate fondant.
+
+
+Chocolate Caramels
+
+          1 pint brown sugar
+          1 gill milk
+          1/2 pint molasses
+          1/2 cake sweetened chocolate
+          1 generous teaspoon butter
+          1 tablespoon vanilla
+
+Boil all of the ingredients (except the vanilla) over a slow fire until
+dissolved, and stir occasionally as it burns easily. Test by dropping
+little in water. If it hardens quickly, remove at once from the fire.
+Add vanilla and pour into buttered pans.
+
+When cool, cut in squares with a buttered knife.
+
+
+Sea Foam
+
+For sea foam candy cook three cupfuls of light brown sugar, a cupful of
+water and a tablespoon of vinegar until the syrup forms a hard ball when
+dropped into cold water. Pour it slowly over the stiffly beaten whites
+of two eggs, beating continually until the candy is stiff enough to hold
+its shape. Then work in half a cupful of chopped nuts and half a
+teaspoon of vanilla. Drop in small pieces on waxed paper.
+
+
+How to Make Good Coffee
+
+When the National Coffee Roasters' Association tells how to make good
+coffee the housewife is naturally interested, no matter how fervently
+the family may praise her own brew. Coffee is the business of these
+gentlemen. They know it from the scientific standpoint as well as
+practically. Their opinion as to the best method of preparing it for the
+table is, therefore, worth consideration.
+
+They tell us, first of all, that the virtues of the infusion depend
+primarily upon the fineness with which the roasted bean is ground.
+Careful experiments have shown, indeed, that when pulverized it gives a
+larger yield of full strength beverage than in any other shape, so that
+such grinding is urged in the interest of economy, as well as from a
+gastronomic standpoint.
+
+The grinding, however, must be done immediately before the coffee is
+made. Otherwise no little of the delicate and much prized flavor of the
+bean will escape.
+
+The method of making the infusion is governed by the solubility of the
+various elements composing the coffee. The caffeine and caffetannic acid
+readily dissolve in cold water, but the delicate flavoring oils require
+a considerable degree of heat. It so happens that water at the boiling
+point, 212 deg. F., is twice as effective in extracting these flavors as
+when at a temperature of 150 deg. F.
+
+Nevertheless, the usual method of boiling the coffee is unsparingly
+condemned by the association. The infusion thus made is very high in
+caffeine and tannic acid. It is muddy, too, and overrich in dissolved
+fibrous and bitter matters. As most of the deleterious effects of coffee
+are due to dissolved tannin, owing to excessive boiling or the use of
+grounds a second time, this method of making the beverage is
+unqualifiedly condemned.
+
+Steeping--that is, placing the coffee in cold water and permitting it to
+come to a boil--is also deprecated. An infusion so made contains less
+caffeine, to be sure, but it lacks the desired aromatic flavor and the
+characteristic coffee taste.
+
+In fine, the association leans to a method of coffee making known as
+filtration. This consists in pouring boiling water once through finely
+pulverized coffee confined in a close-meshed muslin bag. The resultant
+infusion is one in which the percentage of tannin is extremely low.
+There is a medium amount of caffeine, but the full flavor and
+characteristic taste are present.
+
+
+                             STATE OF OREGON
+                           EXECUTIVE DEPARTMENT
+                                  SALEM.
+
+                                              Dec. 22, 1914.
+
+          Editress Suffrage Cook Book:
+
+          This is to acknowledge yours of the 16th instant,
+          in reference to women's suffrage, and in reply
+          will say that while this right has been enjoyed
+          but a short time by our women, they have been
+          making excellent use of it. They are prompt to
+          register and vote, and their influence is most
+          always found upon the side of better government.
+          The result of their efforts is already being
+          reflected in a number of important measures
+          recently adopted in this state, which will make
+          for the public good.
+
+                                    Very truly yours,
+                                           OSWALD WEST.
+                                                   Governor.
+
+[Illustration]
+
+
+Cottage Cheese
+
+To make cottage cheese effectively, with an aroma and delicacy equal to
+its nourishment, a rich milk which has not lost time in souring should
+be put in an earthenware or stone jar with the lid on, and placed in hot
+water over a very slow fire until it is well heated with the curd
+clotted from the whey. When it begins to steam the curd is drained a
+very short period through cheese cloth. Well mixed with salt and butter
+and pepper it is an ideal muscle and tissue maker.
+
+Cottage cheese is much more easily turned into brawn, brain and bone
+than any of the less porous, less ripe cheeses. In fact the curious
+uncomfortably bloated sensation experienced by many who eat other
+varieties of cheese is uncommon with cottage cheese.
+
+Faulty mastication, peculiar susceptibilities to casein and an excess of
+other solid foods often causes the distress which follows cheese eating.
+If well emulsified with saliva by the teeth or mixed with water and not
+gulped down, cottage cheese serves every sort of food purpose.
+
+
+
+
+ALBUMINOUS BEVERAGES
+
+          The following recipes were kindly contributed by
+          Alida Frances Pattee, author of "Practical
+          Dietetics," an invaluable book for the home.
+
+
+When a large amount of nutriment is required the albuminized drinks are
+valuable.
+
+The egg is a fluid food until its albumen is coagulated by heat. Often
+the white of egg, dissolved in water or milk, and flavored, is given
+when the yolk cannot be digested, as 30 per cent. of the yolk is fat.
+Egg-nog is very nutritious, and is extensively prescribed in certain
+non-febrile diseases, especially for the forced alimentation of phthisis
+and melancholia. There are occasional cases of bilious habit, in which
+eggs to be digested must be beaten in wine. But the combination of egg,
+milk and sugar with alcohol, which constitutes egg-nog, is apt to
+produce nausea and vomiting in a feeble stomach, especially in fever.
+For this reason whole eggs are unfit for fever patients, and the whites
+only should be used.
+
+Albuminized drinks are most easily prepared cold. When a hot liquid is
+used, it must be poured very slowly into the well-beaten egg, stirring
+constantly, so that lumps of coagulated albumen do not form.
+
+_For the Diabetic._ In all the albuminous drinks substitute Sweetina for
+the sugar. The fuel value will be 60 calories less in every recipe than
+when one tablespoon of sugar is used.
+
+
+Energy Value of an Egg
+
+          1 medium egg (without shell)     60 Calories
+          1 white of egg (average)         13    "
+          1 yolk of egg (average)          48    "
+
+
+Egg Broth, 319 Calories[1]
+
+          Yolk 1 egg
+          1 tablespoon sugar
+          Speck salt
+          1 cup hot milk
+          Brandy or some other stimulant if required.
+
+Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as
+desired, if with brandy or wine, use about one tablespoon.
+
+NOTE.--Dried and rolled bread crumbs may be added, if desired. The whole
+egg may be used. Hot water, broth or coffee, may be substituted for the
+milk; nutmeg may be substituted for the stimulant.
+
+
+Egg-Nog No. I, 231 Calories[1]
+
+          1 egg
+          Speck salt
+          3/4 tablespoon sugar
+          3/4 Cup milk
+          1 1/2 tablespoon wine or
+          1 tablespoon brandy (or less)
+
+Beat the egg, add the sugar and salt; blend thoroughly, add the milk and
+liquor. Serve immediately.
+
+NOTE.--Have eggs and milk chilled before blending. A grating of nutmeg
+may be substituted for the stimulant. A lemonade shaker may be used for
+the blending.
+
+
+Egg-Nog No. II, 231 Calories[2]
+
+          1 egg
+          3/4 tablespoon sugar
+          Speck salt
+          3/4 Cup milk
+          1 tablespoon brandy (or less)
+
+Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add
+the milk and brandy. Beat the white till foamy (not stiff and dry), and
+fold it in lightly. Serve immediately.
+
+
+Junket Egg-Nog, 289 Calories[3]
+
+          1 egg
+          1 cup milk
+          1 tablespoon sugar
+          2 teaspoons rum, brandy or wine
+          1/2 Hansen's Junket Tablet
+
+Beat white and yolk of egg separately, very light; blend the two. Add
+the sugar dissolved in the rum. Heat the milk luke warm, stir into the
+egg mixture, and add quickly the tablet dissolved in cold water. Pour
+into small warm glasses, and sprinkle grated nutmeg over the top. Stand
+in warm room undisturbed until firm, and then put on ice to cool. This
+can be retained by the most delicate stomach.
+
+
+Beef Egg-Nog, 200 Calories
+
+          1 egg
+          Speck salt
+          1 tablespoon sugar
+          1/2 cup hot beef broth
+          1 tablespoon brandy
+
+Beat the egg slightly, add the salt and sugar; add gradually the hot
+broth; add brandy and strain. Sugar and brandy may be omitted if
+preferred.
+
+
+Coffee Egg-Nog, 175 Calories[4]
+
+          1 egg
+          1 1/2 teaspoon sugar
+          1/2 scant cup milk or cream
+          1/2 scant cup strong coffee
+
+Chill ingredients, and blend as for Egg-nog No. II.
+
+
+Pineapple Egg-Nog
+
+Prepare as per Egg-nog No I or II; omit the brandy and use pineapple
+juice to taste.
+
+
+Egg and Rum, 315 Calories
+
+          1 cup fresh milk
+          Yolk 1 egg
+          1 tablespoon sugar
+          Speck salt
+          Few grains nutmeg
+          1 tablespoon rum
+
+Beat yolk, add sugar, salt and nutmeg; add milk and rum.
+
+NOTE.--For consumptives, taken at about 6 A. M., often prevents the
+exhaustive sweats which accompany the morning doze. Also may be given to
+a patient before dressing to prevent exhaustion.
+
+
+Egg and Brandy, 350 Calories[2]
+
+          3 Eggs
+          4 tablespoons cold water
+          Nutmeg
+          4 tablespoons brandy
+          Sugar
+
+Beat the eggs, add cold water, brandy and sweeten to taste. A little
+nutmeg may be added. Give a tablespoonful at a time.
+
+
+Egg and Wine, 125 Calories[5]
+
+          1 egg
+          1/2 cup cold water
+          Sugar
+          1 wineglass sherry
+          Nutmeg
+
+Beat the egg. Heat the water and wine together but not boiling; pour
+onto the egg, stirring constantly; flavor with sugar and nutmeg.
+
+
+Egg Lemonade, 192 Calories
+
+          1 egg
+          2 tablespoons sugar
+          2 tablespoons lemon juice
+          1 cup cold water
+
+Beat the egg thoroughly, add the sugar and lemon juice; pour in
+gradually the water, stirring until smooth and well mixed. Strain and
+serve. Two tablespoons of sherry or port may be added if desired.
+
+
+Malted Milk and Egg, 120 Calories
+
+          1 tablespoon Horlick's Malted Milk
+          1 tablespoon crushed fruit
+          1 egg
+          20 drops acid phosphate
+          1 tablespoon crushed ice
+          3/4 cup ice water
+
+Mix the malted milk powder, crushed fruit and egg and beat five minutes.
+Add the phosphate and crushed ice, blending thoroughly. Strain and add
+ice water or cold carbonated water, and a grating of nutmeg to flavor.
+
+
+Stokes Mixture
+
+          Eggs and brandy  196 calories.
+
+"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun
+(sugar or syrup enough to sweeten), has considerable nutritive, as well
+as stimulative value, and is eligible for use when such a combination is
+indicated."
+
+
+Grape Yolk, 150 Calories
+
+          1 egg
+          1 tablespoon sugar
+          Speck salt
+          2 tablespoons Welch's Grape Juice
+
+Separate egg. Beat yolk, add sugar and stand aside while the white is
+thoroughly whipped. Add the grape juice to the yolk and pour this onto
+the whipped white, blending carefully. Serve cold. Have all ingredients
+chilled before blending.
+
+
+Grape Juice and Egg, 270 Calories
+
+          1 egg
+          1/2 cup rich milk
+          1 tablespoon sugar
+          1/4 cup Welch's Grape Juice
+
+Beat yolk and white separately very light. To the yolk add milk, sugar
+and grape juice, and pour into glass. To the white add a little powdered
+sugar and a taste of grape juice. Serve on yolk mixture. Chill all
+ingredients before using.
+
+
+Mulled Wine, 250-280 Calories
+
+          1 ounce stick cinnamon
+          A slight grating nutmeg
+          1/2 cup boiling water
+          1 egg
+          1/2 cup sherry, port or claret wine
+          2 tablespoons sugar
+
+Put the spices into top of a double boiler with the water. Cover and
+cook over hot water ten minutes. Add wine to the spiced water and bring
+to the boiling point. Beat the egg to a stiff froth, add sugar and pour
+on the mulled wine, and beat well. Serve at once.
+
+
+Albuminized Milk, 98 Calories
+
+          1/2 cup milk (sterile)
+          White 1 egg
+          Salt
+
+Put milk and white of egg in a glass fruit jar, cover with air tight cap
+and rubber band. Shake until thoroughly blended. Strain into glass. A
+few grains of salt may be added if desired. Two teaspoons of Sanatogen
+added     30 calories.
+
+NOTE.--The blending may be done in a lemonade shaker.
+
+
+Albuminized Water, 13 Calories[6]
+
+          1/2 cup ice-cold water (boiled and chilled)
+          White 1 egg
+          Lemon juice
+          Sugar
+
+Blend as for "Albuminized Milk," serve plain or add lemon juice and
+sugar to taste. If set on ice to keep cool, shake before serving. Two
+teaspoons of Sanatogen added    30 calories.
+
+
+Albumin Water (for infants), 13 Calories
+
+Albumin water is utilized chiefly in cases of acute stomach and
+intestinal disorders in which some nutritious and easily assimilated
+food is needed; albumin water is then very useful. The white of one egg
+is dissolved in eight ounces or a pint of water which has been boiled
+and cooled.
+                                              --Koplik.
+
+
+Albuminized Clam Water, 18 Calories
+
+          1 cup cold water
+          Clam Broth
+          White 1 egg
+
+To the water add the required amount of the clam broth to make the
+strength desired, add the unbeaten white of egg, and follow general
+directions for "Albuminized Milk." Serve cold in dainty glasses. This is
+a very nutritious drink, and will be retained by the stomach when other
+nourishment is rejected.
+
+NOTE.--Milk may be substituted for the water.
+
+
+Albuminized Orange, 30 Calories[1]
+
+          White 1 egg
+          Juice 1 orange
+          Sugar
+
+To the unbeaten white add the orange juice, sweeten to taste and blend
+thoroughly. Strain and set on ice to cool. Serve cold.
+
+
+Albuminized Sherry, 22 Calories[1]
+
+          White 1 egg
+          3/4 tablespoon sherry
+          Sugar
+
+Beat the white stiff, add slowly, while beating, the wine and sugar.
+Serve cold.
+
+NOTE.--Have all ingredients cold before blending.
+
+
+Albuminized Grape Juice, 40 Calories[7]
+
+          2 tablespoons Welch's Grape Juice
+          White 1 egg
+          Sugar
+          Chopped ice
+
+Put in a dainty glass the grape juice, and the beaten white of egg and a
+little pure chopped ice; sprinkle sugar over the top and serve.
+
+FOOTNOTES:
+
+[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is
+omitted.
+
+[2] Without liquor.
+
+[3] Without liquor.
+
+[4] Calculated with milk.
+
+[5] Without sugar.
+
+[6] Without lemon juice or sugar.
+
+[7] Without milk.
+
+
+
+
+STARCHY BEVERAGES
+
+
+Starchy drinks consist of cereals or cereal products, cooked thoroughly
+in a large amount of water and strained before serving. Arrowroot,
+cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats,
+barley and wheat in forms which include the whole grains contain besides
+starch some protein and fat, and also valuable mineral matter,
+especially phosphorous, iron, and calcium salts. In starchy drinks these
+ingredients are necessarily present in small amounts; hence they have
+little energy value, unless milk or other highly nutritive material is
+added. Such drinks are of value when only a small quantity of nutriment
+can be taken.
+
+_Principles of Cooking._ As the chief ingredient is starch, long cooking
+is necessary, in water at a high temperature (212 deg. F.), which softens
+the cellulose, and breaks open the starch grains, changing the insoluble
+starch to soluble starch and dextrin, so that it can be readily
+digested.
+
+Time of cooking should be conscientiously kept by the clock.
+
+_Digestion._ The action of ptyalin is very rapid, and if these drinks
+are sipped slowly, so as to be thoroughly mixed with saliva, a
+considerable portion of starch may be changed to sugar before reaching
+the intestines.
+
+
+Barley Water, 180 Calories
+
+          2 tablespoons pearl barley
+          1 quart cold water
+
+Wash barley, add cold water and let soak several hours or over night; in
+same water, boil gently over direct heat two hours, or in a double
+boiler steadily four hours, down to one pint if used for infant feeding,
+and to one cup for the adult. Strain through muslin.
+
+NOTE.--Cream or milk and salt may be added, or lemon juice and sugar.
+Barley water is an astringent or demulcent drink used to reduce laxative
+condition.
+
+
+Rice Water, 100 Calories[8]
+
+          2 tablespoons rice
+          3 cups cold water
+          Salt
+          Milk
+
+Wash the rice; add cold water and soak thirty minutes, heat gradually to
+boiling point and cook one hour or until rice is tender. Strain, reheat
+and dilute with boiling water or hot milk to desired consistency. Season
+with salt.
+
+NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be
+cooked with it, and will assist in reducing a laxative condition.
+
+
+Barley Water (infant feeding) 19 Calories
+
+          1 teaspoon barley flour
+          2 tablespoons cold water
+          1 pint boiling water
+
+Blend flour and cold water to a smooth paste in top of double boiler;
+add gradually the boiling water. Boil over direct heat five minutes,
+stirring constantly, then put over boiling water and cook 15 minutes
+longer, stirring frequently. Older infants take the barley water in much
+more concentrated form. Barley water is used as a diluent with normal
+infants and in forms of diarrhoea.
+
+NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour,
+1 cup boiling water, 1/4 teaspoon salt.
+
+
+Rice Water No. II, 160 Calories
+
+          3 tablespoons rice
+          1 pint boiling water
+          1 tablespoon stoned raisins
+
+Wash rice, put into saucepan with water and raisins; boil gently for one
+hour. Strain. When cold serve. Sugar or salt may be added to taste.
+
+NOTE.--Do not use raisins in bowel trouble.
+
+
+Oatmeal Water, 50 Calories
+
+          1 tablespoon oatmeal
+          1 tablespoon cold water
+          Speck salt
+          1 quart boiling water
+
+Mix oatmeal and cold water, add salt and stir into the boiling water.
+Boil three hours; replenish the water as it boils away. Strain through a
+fine sieve or cheese cloth. Season, serve cold. Different brands of
+oatmeal vary considerably in the amount of water which they take up in
+cooking, and sufficient should always be added to make this drink almost
+as thin as water.
+
+
+Oatmeal Water No. II, 220 Calories[9]
+
+          1/2 cup fine oatmeal
+          1 quart water
+
+Use sterile water (boiled and cooled). Add oatmeal and stand in warm
+place (covered), for one and one-half hours. Strain, season, and cool.
+Sometimes used for dyspeptics.
+
+
+Toast Water, 350 Calories
+
+          1 cup stale bread toasted
+          1 cup boiling water
+          Salt
+
+Cut bread in thin slices and in inch squares. Dry thoroughly in oven
+until crisp and a delicate brown. Measure, and break into crumbs; add
+the water and let it stand one hour. Rub through a fine strainer, season
+and serve hot or cold. The nourishment of the bread is easily absorbed
+in this way and valuable in cases of fever or extreme nausea.
+
+NOTE.--Milk or cream and sugar may be added.
+
+
+Crust Coffee
+
+Take some pieces and crusts of brown bread and dry them in a slow oven
+until thoroughly hard and crisp. Place in a mortar and pound or roll.
+Pour boiling water over and let soak for about fifteen minutes. This
+when strained carefully is very acceptable to invalids who are tired of
+the ordinary drinks, such as lemonade, etc.
+
+
+Cracker Panada, 100 Calories[10]
+
+          4 hard crackers
+          1 quart water
+          Sugar
+
+Break crackers into pieces and bake quite brown; add water and boil
+fifteen minutes, allow to stand three or four minutes. Strain off the
+liquid through a fine wire sieve; season with salt and a little sugar.
+This is a nourishing beverage for infants that are teething, and with
+the addition of a little wine and nutmeg, is often prescribed for
+invalids recovering from a fever.
+
+
+Bread Panada, 162 Calories
+
+          1 1/2 cups water
+          1 tablespoon sugar
+          2 tablespoons stale white bread crumbs
+          1/4 cup white wine
+          1 tablespoon lemon juice
+          Nutmeg
+
+Put water and sugar on to cook, just before it commences to boil add the
+bread crumbs; stir well, and let it boil three or four minutes. Add the
+wine, lemon and a grating of nutmeg; let it boil up once more, remove
+from fire, and keep it closely covered until it is wanted for use.
+
+FOOTNOTES:
+
+[8] Without Milk.
+
+[9] Estimated on one-half the oatmeal.
+
+[10] Without sugar.
+
+
+
+
+THE COOK SAYS
+
+
+Cook has discovered some little things which help to make her dishes so
+much above the average.
+
+When next making griddle cakes add a little brown sugar or molasses to
+the batter, the cakes will brown better and more easily.
+
+       *       *       *       *       *
+
+Pie crust is best kept cold in the making; to this end an excellent
+substitute for a rolling pin is a bottle filled with ice water.
+
+       *       *       *       *       *
+
+When boiling turnips, add a little sugar to the water; it improves the
+flavor of the vegetables and lessens the odor in the cooking.
+
+       *       *       *       *       *
+
+Hard boiled eggs should be plunged into cold water as soon as they are
+removed from the saucepan. This prevents a dark ring from appearing
+round the yolk.
+
+       *       *       *       *       *
+
+Instead of mixing cocoa with boiling water to dissolve it, try mixing it
+with an equal amount of granulated sugar and then pouring it into the
+boiling water in the pot, stirring all the while.
+
+       *       *       *       *       *
+
+What gave her peas she served such a nice color and taste was the adding
+of a lettuce leaf and a tablespoon of sugar.
+
+Do not cover rising bread in bowls and tins with a dry cloth. Instead,
+cover with a damp cloth which has been wrung out of warm water. In cold
+weather the damp cloth should be placed over a dry cloth.
+
+As a result, the dough will not dry on the top and the loaves when baked
+will be much more uniform.
+
+       *       *       *       *       *
+
+To prevent holes appearing in brown bread prick twice with needle, once
+when the loaves are placed in tins and once immediately before loaves
+are placed in the oven.
+
+
+Cake Hints
+
+For those who would excel in cake making these admonitions are offered:
+
+First--Cream the shortening.
+
+Second--Add sugar slowly and cream it again.
+
+Third--Add yolks of eggs well beaten.
+
+Fourth--Mix and sift the dry ingredients.
+
+Fifth--Add the dry materials to the mixture, which has the baking powder
+in it; alternate flour and liquid.
+
+Sixth--Cut and fold in (do not beat or stir) the whites of eggs which
+are beaten to a dry stiff froth.
+
+Seventh--Have a fire and pans ready. Put the cake into the oven quickly;
+remember that the oven can wait, but the cake never. Bake according to
+rule.
+
+To test the oven heat--A hot oven will brown flour in five minutes; or
+you can try if you can hold the hand in it and count twenty.
+
+Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80
+minutes; gem cakes, from 20 minutes to half an hour.
+
+Never bang the oven door. The cake will fall if you do.
+
+       *       *       *       *       *
+
+To prevent icing from cracking when it cuts add a teaspoon sweet cream
+to each unbeaten egg. When boiling syrup for icing add a pinch of cream
+of tartar.
+
+       *       *       *       *       *
+
+Brown sugar frosting which will not crack is made of one tablespoon of
+vinegar, brown sugar enough to mix and the beaten white of half an egg.
+Beat all well together and add sugar enough to spread.
+
+       *       *       *       *       *
+
+I have many times been asked how I retained the color of preserved
+fruits. I allow for all preserves equal measure of sugar and fruit.
+
+It is impossible to have success if you make large quantities. I never
+make over three pints at a time--usually one quart.
+
+The same method applies to all preserves. If possible, I extract some
+juice to start with. I then put this with one quart of sugar, (no water
+if the fruit contains plenty of juice, but if not, I add a little
+water). Allow this to boil until thick then have fruit ready to drop
+in; when it boils up, remove scum, and, as the juice is extracted by the
+boiling, dip off and allow only enough to thicken quickly.
+
+This juice can be used for sauces, beverages of all kinds--Fruit darkens
+on account of continued boiling.
+
+
+
+
+Economical Soap
+
+Soap without boiling, will float if not too much ham or bacon drippings
+are used.
+
+Into 1 quart of cold water dissolve the contents of one can of Babbits
+potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean
+drippings that have been strained through cheesescloth several times.
+
+Before adding the lye to the strained grease, add 1 large cupful of
+borax. Stir lye into kettle containing grease and stir constantly until
+very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan
+and let dry. A little perfume may be added if you wish. Lamb drippings
+makes the finest soap.
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Italic text is denoted by _; bold by = and underlined text by ~.
+
+Text uses both "today" and "to-day." It also used both "tablespoon" and
+"tablespoons" when referring to an ingredient with an additional
+fraction of a tablespoon added, i.e. "1 1/2 tablespoon" and "1 1/2
+tablespoons."
+
+Page 13, The original had the portrait pages out of order on the list.
+These have been reordered. The original read:
+
+          Fanny Garrison Villard              34
+          Helen Ring Robinson                 40
+          Jane Addams                         38
+          Julia Lathrop                       44
+          Jack London                         46
+          Mrs. J. O. Miller                   42
+          Mrs. Desha Breckinridge             52
+
+This also occurred on the following pages. The original text is below.
+
+Page 15:
+
+          Potato Puffers                                      78
+          Baked Tomatoes                                      80
+          Stuffed Tomatoes                                    79
+
+Page 16:
+
+          Virginia Butter Bread                              102
+          Bran Bread                                         102
+          Excellent Nut Bread                                101
+          Dr. Wylies' Recipes                                103
+
+Page 17:
+
+          Jam Cake                                           136
+          Hickory Nut Cake                                   138
+          Lace Cakes                                         137
+
+Page 18:
+
+          Suet Pudding                                       157
+          Raw Carrot Pudding                                 161
+          Cottage Fruit Pudding                              158
+          Prune Souffle                                      158
+          Plain Suet Pudding                                 157
+          Plum Pudding                                       159
+          Lemon Cream                                        160
+          Corn Pudding                                       161
+          Lemon Hard Sauce                                   161
+
+          Pear Salad                                         168
+          Potato Salad                                       168
+          Bean Salad                                         170
+          Codfish Salad                                      169
+          Swedish Wreathes                                   169
+
+          Orange Salad                                       173
+          Cucumber Aspic                                     175
+          Tomato Aspic                                       174
+          Mayonnaise Dressing Without Oil                    176
+          Mayonnaise Dressing Boiled                         175
+          Suffrage Salad Dressing                            174
+
+Page 19:
+
+          Pittsburgh Sherbet                                 198
+          Lemon Sherbet                                      198
+          Synthetic Quince                                   200
+          Fruit Cocktails                                    199
+          Grape Juice Cup                                    201
+          Peppermint Cup                                     202
+
+
+          PRESERVES, PICKLES, ETC.
+
+          Sour Pickles                                       204
+          Sweet Pickles                                      204
+          Amber Marmalade                                    203
+          Grape Juice                                        203
+          Lemon Butter                                       205
+
+Page 15, "Lienn" changed to "Lunn" (Sally Lunn)
+
+Page 37, "tablespons" changed to "tablespoons" (2 tablespoons butter)
+
+Page 37, "stock" changed to "stalk" (stalk of celery chopped)
+
+Page 37, "ramkins" changed to "ramekins" (serve in ramekins)
+
+Page 47, "majoram" changed to "marjoram" (thyme, and sweet marjoram)
+
+Page 64, "carbonhydrate" changed to "carbohydrate" (bulky carbohydrate
+foods)
+
+Page 74, "mussy" changed to "mushy" (mushy before the)
+
+Page 76, "Wash" changed to "Mash" (Mash all well together)
+
+Page 80, "his" changed to "this" (Put this sauce)
+
+Page 95, "dispositon" changed to "disposition" (the disposition of)
+
+Page 95, "on" changed to "or" (or a finger)
+
+Page 95, "or" changed to "of" (finger of buttered brown)
+
+Page 103, "while" changed to "whole" (whole Indian corn)
+
+Page 148, "thoroughy" changed to "thoroughly" (and heat thoroughly)
+
+Page 166, "seive" changed to "sieve" (a wire sieve and)
+
+Page 168, "lovlier" changed to "lovelier" (Nothing lovelier can be)
+
+Page 174, "Lavarin" changed to "Savarin" (Brillat Savarin)
+
+Page 174, "proporton" changed to "proportion" (proportion of a
+dessertspoon)
+
+Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise Dressing
+Without)
+
+Page 202, "sieze" changed to "seize" (seize the pleasures of)
+
+Page 207, "Peal" changed to "Peel" (Peel chestnuts and)
+
+Page 214, "alspice" changed to "allspice" (1/4 pound allspice)
+
+Page 218, "Asosciation" changed to "Association" (Coffee Roasters'
+Association)
+
+Page 241, "leaves" changed to "loaves" (the loaves when baked)
+
+
+
+
+
+End of the Project Gutenberg EBook of The Suffrage Cook Book, by a
+
+*** END OF THIS PROJECT GUTENBERG EBOOK THE SUFFRAGE COOK BOOK ***
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