[1]

[2]

[3]

[5]

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
[6]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[7]
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.[8]

“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.[9]

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.

[10]

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.

[11]

List of Contributors

[13]

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

[14]

INDEX

[21]

[22]

SOUPS

Asparagus Soup

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).[23]

Spinach Soup

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

Add the Crabs, then small can tomatoes.
Thyme, parsley, bay leaf.[24]

Tomato Soup

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.[25]

Vegetable Soup

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.[26]

Chestnut Soup

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.[27]

Peanut Butter Broth

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.[28]

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.[29]

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. ½ cup cream instead of all milk
greatly improves taste.

French Oyster Soup

Clean oysters by pouring over ¾ 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.[30]

Split Pea Soup (Green or Yellow)

Soak 1½ pints of split peas over night; next
day add 2¼ 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.[31]

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.[32]

Veal Soup

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.[34]

War Not Only Kills Bodies But Ideals

Mrs. Henry Villard,

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.

[35]
[36]

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.[37]

Creamed Lobster

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

Mix well and form into croquettes. Roll in
egg and cracker crumbs and fry in deep fat.[38]

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.

[39]

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.[40]

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.

[41]

Chop Suey

Chop Suey is made of chopped meat and the
gizzards of ducks or chickens, 1 cup of chopped
celery and ½ 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

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.

[42]

MEATS, POULTRY, ETC.

Baked Ham (a la Miller) 1 ten or twelve pound ham 1½ 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 1½ 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 ½ 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.

[43]

Daube

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.[44]

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.

[45]

[46]

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.

[47]

Veal Loaf

Have meat ground fine as possible. Then mix
thoroughly with the herbs, 1 egg, pepper and
salt, ½ cup stock and ½ cup crumbs.

Form a loaf and brush top and sides with the
second egg. Now, scatter the remaining ¼ cup
of crumbs over the moistened loaf.

Place in a baking pan with the ½ cup of stock
and bake in a moderate oven three hours, basting
very frequently, and adding water in case stock
is consumed.[48]

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.[49]

Blanquette of Veal

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 ¾ 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.[50]

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

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.[51]

Liver Dumplings (Leber Kloese)

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 ¼ 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.[52]

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.

[53]

Belgian Hare

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 ½ the cream over
in the beginning and baste often. When half
done pour in the remainder of the cream and
cook 1½ hours.

If there is no sour cream, add 1 tablespoon of
vinegar to sweet cream. The cream makes a
delicious sauce.

Pepper Pot

Soak tripe over night in salt water. Boil meat
and tripe four to six hours.[54]

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 ¼ lb. of butter
chopped and rolled in flour; cook until sweetbreads
are tender; add oysters; cook 5 minutes;
add ¾ cup of cream; serve with or without toast.

Hungarian Goulash

Cook onion and bacon; add salt and pepper;
pour over them ½ pint water in which ½ 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.[55]

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.[56]

Anti’s Favorite Hash

(Unless you wear dark glasses you cannot
make a success of Anti’s Favorite Hash.)

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.

[57]

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.[58]

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 ½ 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.[59]

Squab Casserole

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.[60]

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.

[61]

[62]

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.

[63]

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

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.[64]

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.[65]

Pecan Nut Loaf

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 1½
cups milk.

Season and strain.[66]

“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.

[67]

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.[68]

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.[69]

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.[70]

Nut Roast

1½ cups of walnut meats will do. ¼ lb. of the
meats is 1½ cups. A ¼ lb. of the meats equals
½ 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.[71]

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.[72]

[74]

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.

[75]

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.[76]

Pittsburgh Potatoes

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.[77]

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.[78]

Potato Dumplings

To be served with German Pot Roast or Beef
a la mode.

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.[79]

Stuffed Tomatoes

Boil the sausages ten minutes, then skin and
chop fine. Hollow your tomatoes using about ½
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.[80]

Baked Tomatoes 8 large smooth tomatoes 2 green peppers 1 tsp. salt 1½ pints milk 1 good sized onion 1½ 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.

[81]

Green String Beans

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 1½ hours.

Fresh Beans
(Green or Yellow.)

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.[82]

Barbouillade

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.[83]

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 ¼ 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.[84]

Spaghetti

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.[85]

Baked Beans

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.[86]

Creamed Mushrooms 1 lb. mushrooms flour to thicken ¼ lb. butter ½ pt. sweet cream To one pound of cleaned and well strained mushrooms, add ¼ 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 ½ pint of sweet cream. Allow it to boil, add salt and pepper to taste. Mrs. Enoch Rauh.

[87]

Macaroni a la Italienne

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.[88]

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:

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.[89]

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.

[90]

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.

[91]

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.[94]

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.

[95]

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 or 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.[96]

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.[97]

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.[98]

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.[99]

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.

[100]

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.

[101]

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.[102]

Virginia Batter Bread 2 cups milk Salt to taste 1 tablespoon butter ½ cup of cream ½ cup white corn meal 2 to 5 well beaten eggs Put in double boiler 2 cups of milk and ½ cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in ½ 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

Bake until thoroughly done.

[103]

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, ½ 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 1½ cents.[104] 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.

[105]

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 ½ 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 and¹/₃ 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.[106]

Corn Bread

Mix the dry ingredients together. Bake in rather
quick oven.

Nut Bread

Let rise 30 minutes. Bake one hour.[107]

Hymen Bread

Corn Bread

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.[108]

Brown Bread

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

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.[109]

Quick Waffles

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.[110]

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.

[111]

French Rolls

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

Make up at night and in morning drop from
spoon into pan. Bake in a quick oven.[112]

Soft Gingerbread

Dissolve soda in couple teaspoonfuls hot water.

Gingerbread

Bake in slow oven and leave in pan until cold.[113]

Cream Gingerbread

Bake in gem pans. Greatly improved by adding
nuts and raisins.

Cream Gingerbread Cakes

Beat 2 eggs until light, add ½ cup of sugar, ½
cup molasses, ¾ cup thick sour cream, the grated
rind of ½ lemon, 1 saltspoon of salt, 1 teaspoon
cinnamon, 1 tablespoon ginger, and finally, add
2 cups of well sifted flour mixed with 1½ teaspoons
soda (level).

Bake in gem pans. If desired add nuts and raisins
which improves them very much.[114]

Parliament Gingerbread

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 ¼ hour.

Soft Gingerbread

[115]

Dr. Van Valja’s Griddle Cakes

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

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.[116]

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[117]
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.

[118]

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 ¾ cup of flour and 1
teaspoon baking powder. Bake in 2 layers in
oven.

Filling for Mocha Tart

¾ pint cream well whipped, to which add 1½
tablespoons mocha extract. Sugar to taste. Ice
top with boiled icing flavored with one tablespoon
of mocha extract.

Icing

Beat all together and boil until it jellies. For
orange cake use oranges instead of lemons.[119]

Filling

Icing

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

Juice and grated rind of an orange or lemon.
Let it come to a boil.[120]

Delicious Nut Cake

Coffee cup is used for 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 ¾ of an hour if loaf, or half hour
if divided into two portions or layers.

Icing

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.[121]

Christmas Cakes

Cream butter; add sugar. Separate eggs; beat
and add. Then flour to roll.

Cocoanut Tarts

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.[122]

Suffrage Angel Cake (a la Kennedy) 11 eggs 1 full cup Swansdown Flour (after sifting) 1½ 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.

[123]

Cinnamon Cake

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.[124]

Inexpensive Spice Cake

Boil raisins in 1½ 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
½ 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

Bake 20 or 30 minutes according to oven.[125]

Scripture Cake

Follow Solomon’s advice for making good
boys, and you will have a good cake.

[126]

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.

[127]

Ratan Kuchen

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 ½ pint of milk.

Beat well and add the raisins, dredge with a
little flour; now add sponge and beat all thoroughly
for ½ 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.[128]

Golden Cake

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

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).[129]

Ginger Cookies

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.[130]

Pound Cake

Cream butter and sugar to finest possible consistency.
Add ¼ 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.[131]

Doughnuts

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

[132]

[133]

One Egg Cake

Devil’s Food

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.[134]

Bride’s Cake

This makes two good sized cakes, or four layers.

Date Cake

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.[135]

Pfeffernusse (Pepper Nuts)

Cocoanut Cake

In place of the soda and cream of tartar 3 teaspoons
of baking powder can be used.[136]

Jam Cake

Bake in a slow oven.[137]

Hickory Nut Cake

One large cup chopped hickory nuts and sprinkle
a little salt and flour with them. This makes
two layers.

Lace Cakes

Bake on the underside of a pan in a slow oven.
This makes 20 cakes.[138]

“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.

[139]

Lace Cakes

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 ¼ 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.[140]

Apple Sauce Cake

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.[141]

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

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

[142]

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.

[143]

Hermits

Drop on greased pan and bake.

Hermits

Dissolve soda in tablespoon hot water. Flour
enough to make a stiff batter, drop in small cakes
with teaspoon and bake in slow oven.[144]

Cocoanut Cookies

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.

[145]

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.[146]

Cream Pie

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.[147]

Pie for a Suffragist’s Doubting
Husband

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[148].

Orange Pie

Grate apple; add orange, sugar, butter and
yolks. Beat whites and add lastly. Bake slowly
in open shells.

Lancaster County Pie

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.[149]

Brown Sugar Pie

Cook until waxy looking, then take the yolks
of 2 eggs and 1 heaping tablespoon of flour and
1½ 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

Handle as little as possible; roll thin and cut
with cutter 6 inches in diameter.

Filling

Mix well and cook to consistency of custard,
and fill the pastry which is turned up and made
into the shape of a tart.

[151]
[152]

PUDDINGS

[153]

[154]

Bakewell Pudding

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 ½ an hour. Serve, of course,
cold.[155]

Graham Pudding

Put in buttered pudding dish and steam 3 hours.

Norwegian Prune Pudding

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[156].

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

[157]

Suet Pudding

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

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 ¾ 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 1½ hours.[158]

Cottage Fruit Pudding

Cream well together 2 teaspoons butter, 1 cup
sugar, 1 egg, ½ cup milk, ¼ teaspoon salt and
1¾ 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.[159]

Plum Pudding

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.[160]

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 (1½) 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.

[161]

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

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

Salt, cinnamon, lard and nutmeg to taste.
Steam three hours. Serve with whipped cream or
sauce[164].

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.

[165]

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.[166]

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 ½ 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.[167]

Filling for Sandwiches

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.

[168]

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

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[169].

Codfish Salad

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, ¼ cup butter and
¼ 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.[170]

Bean Salad ¼ peck Green String Beans ½ small onion ½ cup vinegar ½ cup sweet or sour cream 2 tablespoons sugar ½ 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.

[171]

Hot Slaw

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.

[172]

COLORED SALADS

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.[173]

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[174].

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

Beat well; cook in double boiler. When cold
and ready to serve, fold in ½ pint of whipped
cream.[175]

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

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.[176]

Mayonnaise Dressing Without Oil 2  Table spoons  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.

[177]

French Dressing

Alabama Dressing

Make this carefully into a smooth and well
blended mayonnaise. It will take fully ½ hour,
but the success of the dressing depends upon the
mayonnaise. Now stir in slowly ½ bottle chili
sauce until well mixed with the mayonnaise.
Then chop together very fine 1 bunch of chives,
3 hard boiled eggs, 2 pimentos, ½ 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.[178]

Cooked Salad Dressing

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.[179]

Caviare Dressing

[180]

MEAT and FISH SAUCES

Bechamel Sauce

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

[181]

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 ¾ cup of grated horseradish and
½ cup cream.

Very good for meats, especially boiling meat[182].

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.

[183]

[184]

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.

[185]

Bread Crumb Omelet

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.[186]

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 ½ 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

Bake in a quick oven in buttered baking dish.[187]

Oyster Omelet

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

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[188].

[190]

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.

[191]

CREAMS, CUSTARDS, ETC.

Strawberry Short Cake a la Mode

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

To 1 pint of milk add ½ 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.[192]

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.[193]

Cinnamon 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.[194]

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.[195]

Candied Cranberry Recipe

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.

[196]

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.[197]

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

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.[198]

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

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.[199]

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.[200]

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.

[201]

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[202].

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[203].

Amber Marmalade

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

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.

[204]

PRESERVES, PICKLES, ETC.

Sour Pickles

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 ¾ of an hour. Lucretia L. Blankenburg.

[205]

Lemon Butter

Mix all together with Dove egg beater and
cook until it boils. Watch that it does not burn.

Kumquat Preserves

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 ¼ teaspoon fine salt
in first water, as it adds a fine flavor. Grate
stem off skin deep[206].

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.

[207]

Prunes and Chestnuts

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

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 ½ cup
of water; when it comes to boil add sugar and
boil 20 minutes, then put in jelly glasses.[208]

Apple Butter

Boil two hours or longer.

Orange Marmalade

Slice in small pieces, add six pints of water
and let stand in covered dish for 24 hours. Then
boil 1¼ hours; let stand another 24 hours. Then
add pint for pint of sugar with the mixture and
boil until it jells. (About 45 minutes).[209]

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.[210]

Brandied Peaches

Take off skins with boiling water. For each
pound of fruit allow ½ cupful of sugar and ½
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.[211]

Cauliflower Pickles

Mustard Sauce

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.[212]

Relish

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

Chop tomatoes by themselves, then add finely
chopped onions and peppers. Lastly add sugar,
salt and vinegar mixing well. Boil 2 hours and
can.[213]

Pickles

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

Makes 3 quarts of pickles[214]
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)

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).

[215]

CANDIES, ETC.

Five Oz. Childhood Fondant

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.[216]

Taffy

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.[217]

Chocolate Caramels

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.[218]

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[219]
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[220].

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.

[221]

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.

[222]

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.[223]

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

Egg Broth, 319 Calories[1]

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.

[224]

Egg-Nog No. I, 231 Calories[2]

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]

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]

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

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.

[226]

Coffee Egg-Nog, 175 Calories[4]

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

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.

[227]

Egg and Brandy, 350 Calories[5]

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]

Beat the egg. Heat the water and wine together
but not boiling; pour onto the egg, stirring
constantly; flavor with sugar and nutmeg.

[228]

Egg Lemonade, 192 Calories

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

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.[229]

Stokes Mixture

“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

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.[230]

Grape Juice and Egg, 270 Calories

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

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.[231]

Albuminized Milk, 98 Calories

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]

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.

[232]

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.

Albuminized Clam Water, 18 Calories

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.[233]

Albuminized Orange, 30 Calories[7]

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[7]

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]

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.

[234]

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.[235]

Barley Water, 180 Calories

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]

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.

[236]

Barley Water (infant feeding)
19 Calories

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
diarrhœa.

NOTE.—For children or adults, use ½ tablespoon
barley or rice flour, 1 cup boiling water, ¼
teaspoon salt.

Rice Water No. II, 160 Calories

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.[237]

Oatmeal Water, 50 Calories

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]

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.

[238]

Toast Water, 350 Calories

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.[239]

Cracker Panada, 100 Calories[10]

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

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.

[240]

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.