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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
+
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