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The Project Gutenberg eBook of The Suffrage Cook Book
This eBook is for the use of anyone anywhere in the United States and most
other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms of
the Project Gutenberg License included with this eBook or online at
www.gutenberg.org. If you are not located in the United States, you will
have to check the laws of the country where you are located before using
this eBook.
Title: The Suffrage Cook Book
Compiler: Mrs. L. O. Kleber
Release date: August 15, 2008 [eBook #26323]
Most recently updated: January 3, 2021
Language: English
Other information and formats: www.gutenberg.org/ebooks/26323
Credits: Produced by Geetu Melwani, Stephen Hope, Emmy, and the Online
Distributed Proofreading Team at https://www.pgdp.net (This file
made
using scans of public domain works at the University of Georgia.)
*** START OF THE PROJECT GUTENBERG EBOOK THE SUFFRAGE
COOK BOOK ***
This eBook is for the use of anyone anywhere in the United States and most
other parts of the world at no cost and with almost no restrictions
whatsoever. You may copy it, give it away or re-use it under the terms of
the Project Gutenberg License included with this eBook or online at
www.gutenberg.org. If you are not located in the United States, you will
have to check the laws of the country where you are located before using
this eBook.
Title: The Suffrage Cook Book
Compiler: Mrs. L. O. Kleber
Release date: August 15, 2008 [eBook #26323]
Most recently updated: January 3, 2021
Language: English
Other information and formats: www.gutenberg.org/ebooks/26323
Credits: Produced by Geetu Melwani, Stephen Hope, Emmy, and the Online
Distributed Proofreading Team at https://www.pgdp.net (This file
made
using scans of public domain works at the University of Georgia.)
*** START OF THE PROJECT GUTENBERG EBOOK THE SUFFRAGE
COOK BOOK ***
Page 4
THE
SUFFRAGE
COOK BOOK
COMPILED BY
SUFFRAGE
COOK BOOK
COMPILED BY
Page 5
MRS. L. O. KLEBER
PITTSBURGH
THE EQUAL FRANCHISE
FEDERATION
OF WESTERN PENNSYLVANIA
MCMXV
Copyright, 1915, by
The Equal Franchise Federation
of Western Pennsylvania
Dedicated to
Mrs. Henry Villard
AND
Mrs. J. O. Miller
PITTSBURGH
THE EQUAL FRANCHISE
FEDERATION
OF WESTERN PENNSYLVANIA
MCMXV
Copyright, 1915, by
The Equal Franchise Federation
of Western Pennsylvania
Dedicated to
Mrs. Henry Villard
AND
Mrs. J. O. Miller
Page 6
Introduction
There are cook books and cook books, and their generation is not ended;
a generation that began in the Garden of Eden, presumably, for if Mother
Eve was not vastly different from her daughters she knew how to cook
some things better than her neighbors, and they wanted to know how she
made them and she wanted to tell them.
Indeed, it has been stated that the very first book printed, a small affair,
consisted mainly of recipes for "messes" of food, and for remedies for
diseases common in growing families.
Whether the very first book printed was a cook book or not, it is quite
true that among the very oldest books extant are those telling how to
prepare food, clothing and medicine. Some of these make mighty
interesting reading, particularly the portions relating to cures for all sorts of
ills, likewise of love when it seemed an ill, and of ill luck.
And who wouldn't cheerfully pay money, even in this enlightened day,
for a book containing recipes for just these same things? For in spite of our
higher civilization, broader education, and vastly extended knowledge, we
still believe in lucky days, lucky stones, and lucky omens.
These formed no inconsiderable part of the old time cook book, and no
doubt would constitute a very attractive feature of a modern culinary guide.
However, hardly anyone would confess to having bought it on that account.
In these later times professors of the culinary art tell us the cooking has
been reduced to a science, and that there is no more guess work about it.
They have given high sounding names to the food elements, figured out
perfectly balanced rations, and adjusted foods to all conditions of health, or
ill health. And yet the world is eating practically the same old things, and in
the same old way, the difference being confined mainly to the sauces added
to please the taste.
There are cook books and cook books, and their generation is not ended;
a generation that began in the Garden of Eden, presumably, for if Mother
Eve was not vastly different from her daughters she knew how to cook
some things better than her neighbors, and they wanted to know how she
made them and she wanted to tell them.
Indeed, it has been stated that the very first book printed, a small affair,
consisted mainly of recipes for "messes" of food, and for remedies for
diseases common in growing families.
Whether the very first book printed was a cook book or not, it is quite
true that among the very oldest books extant are those telling how to
prepare food, clothing and medicine. Some of these make mighty
interesting reading, particularly the portions relating to cures for all sorts of
ills, likewise of love when it seemed an ill, and of ill luck.
And who wouldn't cheerfully pay money, even in this enlightened day,
for a book containing recipes for just these same things? For in spite of our
higher civilization, broader education, and vastly extended knowledge, we
still believe in lucky days, lucky stones, and lucky omens.
These formed no inconsiderable part of the old time cook book, and no
doubt would constitute a very attractive feature of a modern culinary guide.
However, hardly anyone would confess to having bought it on that account.
In these later times professors of the culinary art tell us the cooking has
been reduced to a science, and that there is no more guess work about it.
They have given high sounding names to the food elements, figured out
perfectly balanced rations, and adjusted foods to all conditions of health, or
ill health. And yet the world is eating practically the same old things, and in
the same old way, the difference being confined mainly to the sauces added
to please the taste.
Page 7
Now that women are coming into their own, and being sincerely
interested in the welfare of the race, it is entirely proper that they should
prescribe the food, balance the ration, and tell how it should be prepared
and served.
Seeing that a large majority of the sickness that plagues the land is due
to improper feeding, and can be prevented by teaching the simple art of
cooking, of serving and of eating, the wonder is that more attention has not
been given to instruction in the simpler phases of the culinary art.
It is far from being certain that famous chefs have contributed greatly to
the health and long life of those able to pay the fine salaries they demand.
Nor are these sent to minister to the sick, nor to the working people, nor to
the poor. It would seem that even since before the time of Lucullus their
business has been mainly to invent and concoct dishes that would appeal to
perverted tastes and abnormal appetites.
The simple life promises most in this earthly stage of our existence, for
as we eat so we live, and as we live so we die, and after death the judgment
on our lives. Thus it is that our spiritual lives are more or less directly
influenced by our feeding habits.
Eating and drinking are so essential to our living and to our usefulness,
and so directly involved with our future state, that these must be classed
with our sacred duties. Hence the necessity for so educating the children
that they will know how to live, and how to develop into hale, hearty and
wholesome men and women, thus insuring the best possible social and
political conditions for the people of this country.
"The surest way into the affections of a man is through his stomach, also
to his pocket," is an ancient joke, and yet not all a joke, there being several
grains of truth in it, enough at least to warrant some thoughtful attention.
Women being the homekeepers, and the natural guardians of the
children, it is important that they be made familiar with the culinary art so
they may be entirely competent to lead coming generations in the paths of
health and happiness.
So say the members of Equal Franchise Associations throughout the
length and breadth of our land, and beyond the border as far as true
interested in the welfare of the race, it is entirely proper that they should
prescribe the food, balance the ration, and tell how it should be prepared
and served.
Seeing that a large majority of the sickness that plagues the land is due
to improper feeding, and can be prevented by teaching the simple art of
cooking, of serving and of eating, the wonder is that more attention has not
been given to instruction in the simpler phases of the culinary art.
It is far from being certain that famous chefs have contributed greatly to
the health and long life of those able to pay the fine salaries they demand.
Nor are these sent to minister to the sick, nor to the working people, nor to
the poor. It would seem that even since before the time of Lucullus their
business has been mainly to invent and concoct dishes that would appeal to
perverted tastes and abnormal appetites.
The simple life promises most in this earthly stage of our existence, for
as we eat so we live, and as we live so we die, and after death the judgment
on our lives. Thus it is that our spiritual lives are more or less directly
influenced by our feeding habits.
Eating and drinking are so essential to our living and to our usefulness,
and so directly involved with our future state, that these must be classed
with our sacred duties. Hence the necessity for so educating the children
that they will know how to live, and how to develop into hale, hearty and
wholesome men and women, thus insuring the best possible social and
political conditions for the people of this country.
"The surest way into the affections of a man is through his stomach, also
to his pocket," is an ancient joke, and yet not all a joke, there being several
grains of truth in it, enough at least to warrant some thoughtful attention.
Women being the homekeepers, and the natural guardians of the
children, it is important that they be made familiar with the culinary art so
they may be entirely competent to lead coming generations in the paths of
health and happiness.
So say the members of Equal Franchise Associations throughout the
length and breadth of our land, and beyond the border as far as true
Page 8
civilization extends.
Hence this book which represents an honest effort to benefit the people,
old and young, native and foreign. It is not a speculative venture but a
dependable guide to a most desirable social, moral and physical state of
being.
Disguise it as we may the fact remains that the feeding of a people is of
first importance, seeing the feeding is the great essential to success, either
social or commercial. The farmer and stock raiser gives special attention to
feeding, usually more to the feeding of his animals than of his children, or
of himself. And yet he wonders why his domestic affairs do not thrive and
prosper as does his farming and stock raising.
Physical trainers are most particular about what the members of their
classes eat and drink. One mess of strawberry short cake and cream will
unfit a boy for a field contest for a whole week, while a full meal of dainties
may completely upset a man or woman for a day or two.
The cook book of the past was filled mainly with recipes for dainties
rather than sane and wholesome dishes; the aim being to please the taste for
the moment rather than to feed the body and the brain.
Now that we are entering upon an age of sane living it is important that
the home makers should be impressed with the fact that good health
precedes all that is worth while in life, and that it starts in the kitchen; that
the dining room is a greater social factor than the drawing room.
In the broader view of the social world that is dawning upon us the cook
book that tells us how to live right and well will largely supplant
Shakespeare, Browning, and the lurid literature of the day.
ERASMUS WILSON
(The Quiet Observer)
The tocsin of the soul—the dinner bell.
Hence this book which represents an honest effort to benefit the people,
old and young, native and foreign. It is not a speculative venture but a
dependable guide to a most desirable social, moral and physical state of
being.
Disguise it as we may the fact remains that the feeding of a people is of
first importance, seeing the feeding is the great essential to success, either
social or commercial. The farmer and stock raiser gives special attention to
feeding, usually more to the feeding of his animals than of his children, or
of himself. And yet he wonders why his domestic affairs do not thrive and
prosper as does his farming and stock raising.
Physical trainers are most particular about what the members of their
classes eat and drink. One mess of strawberry short cake and cream will
unfit a boy for a field contest for a whole week, while a full meal of dainties
may completely upset a man or woman for a day or two.
The cook book of the past was filled mainly with recipes for dainties
rather than sane and wholesome dishes; the aim being to please the taste for
the moment rather than to feed the body and the brain.
Now that we are entering upon an age of sane living it is important that
the home makers should be impressed with the fact that good health
precedes all that is worth while in life, and that it starts in the kitchen; that
the dining room is a greater social factor than the drawing room.
In the broader view of the social world that is dawning upon us the cook
book that tells us how to live right and well will largely supplant
Shakespeare, Browning, and the lurid literature of the day.
ERASMUS WILSON
(The Quiet Observer)
The tocsin of the soul—the dinner bell.
Page 9
—Byron.
As it is a serious matter what is put into the human stomach, I feel it
incumbent to say that my readers may safely eat everything set down in this
book.
Most recipes have been practically tested by me, and those of which I
have not eaten coming with such unquestionable authority, there need be no
hesitancy in serving them alike to best friend as well as worst enemy—for I
believe in the one case it will strengthen friendship, and in the other case it
will weaken enmity.
It being a human Cook Book there will likely be some errors, but as
correcting errors is the chief duty and occupation of Suffrage Women, I
shall accept gratefully whatever criticisms these good women may have to
offer.
I thank all for the courtesy shown me and hope our united efforts will
prove helpful to the Great Cause.
I ask pardon for any omission of contributors and their recipes.
Mrs. L. O. Kleber.
As it is a serious matter what is put into the human stomach, I feel it
incumbent to say that my readers may safely eat everything set down in this
book.
Most recipes have been practically tested by me, and those of which I
have not eaten coming with such unquestionable authority, there need be no
hesitancy in serving them alike to best friend as well as worst enemy—for I
believe in the one case it will strengthen friendship, and in the other case it
will weaken enmity.
It being a human Cook Book there will likely be some errors, but as
correcting errors is the chief duty and occupation of Suffrage Women, I
shall accept gratefully whatever criticisms these good women may have to
offer.
I thank all for the courtesy shown me and hope our united efforts will
prove helpful to the Great Cause.
I ask pardon for any omission of contributors and their recipes.
Mrs. L. O. Kleber.
Page 10
List of Contributors
Mrs. John O. Miller Pittsburgh, Pa.
Dr. Anna Howard Shaw New York, N. Y.
Lady Constance Lytton London, England
Jane Addams Chicago, Ill.
Governor Hiram W. Johnson San Francisco, Cal.
Mrs. Henry Villard New York, N. Y.
Mrs. F. L. Todd Pittsburgh, Pa.
Mrs. Kate Waller Barrett Alexandria, Va.
Mr. George W. Cable Northampton, Mass.
Mrs. Wallis Tener Sewickley, Pa.
Miss Eliza Kennedy Pittsburgh, Pa.
Governor George H. Hodges Topeka, Kansas
Miss Julia Lathrop Washington, D. C.
Miss Laura Kleber Pittsburgh, Pa.
Mrs. Harriett Taylor Upton Warren, Ohio
Mrs. Desha Breckenridge Kentucky
Miss Louise G. Taylor Pittsburgh, Pa.
Mr. Irvin S. Cobb New York, N. Y.
Miss Mary Bakewell Sewickley, Pa.
Mrs. Olive Dibert Reese Johnstown, Pa.
Miss Lillie Gittings Pittsburgh, Pa.
Judge Ben Lindsay Denver, Colo.
Mrs. Richard Morley Jennings Pittsburgh, Pa.
Mrs. Will Pyle Bellevue, Pa.
Mrs. Hornberger Pittsburgh, Pa.
Mr. Philip Dibert Oakland, Calif.
Miss Elide Schleiter Pittsburgh, Pa.
Mrs. David H. Stewart Fair Hope, Ala.
Miss Annabelle McConnell Pittsburgh, Pa.
Mrs. J. G. Pontefract Sewickley, Pa.
Mrs. John O. Miller Pittsburgh, Pa.
Dr. Anna Howard Shaw New York, N. Y.
Lady Constance Lytton London, England
Jane Addams Chicago, Ill.
Governor Hiram W. Johnson San Francisco, Cal.
Mrs. Henry Villard New York, N. Y.
Mrs. F. L. Todd Pittsburgh, Pa.
Mrs. Kate Waller Barrett Alexandria, Va.
Mr. George W. Cable Northampton, Mass.
Mrs. Wallis Tener Sewickley, Pa.
Miss Eliza Kennedy Pittsburgh, Pa.
Governor George H. Hodges Topeka, Kansas
Miss Julia Lathrop Washington, D. C.
Miss Laura Kleber Pittsburgh, Pa.
Mrs. Harriett Taylor Upton Warren, Ohio
Mrs. Desha Breckenridge Kentucky
Miss Louise G. Taylor Pittsburgh, Pa.
Mr. Irvin S. Cobb New York, N. Y.
Miss Mary Bakewell Sewickley, Pa.
Mrs. Olive Dibert Reese Johnstown, Pa.
Miss Lillie Gittings Pittsburgh, Pa.
Judge Ben Lindsay Denver, Colo.
Mrs. Richard Morley Jennings Pittsburgh, Pa.
Mrs. Will Pyle Bellevue, Pa.
Mrs. Hornberger Pittsburgh, Pa.
Mr. Philip Dibert Oakland, Calif.
Miss Elide Schleiter Pittsburgh, Pa.
Mrs. David H. Stewart Fair Hope, Ala.
Miss Annabelle McConnell Pittsburgh, Pa.
Mrs. J. G. Pontefract Sewickley, Pa.
Page 11
Mrs. O. H. P. Belmont New York, N. Y.
Governor Edward F. Dunne Springfield, Ill.
Mrs. Enoch Rauh Pittsburgh, Pa.
Miss Helen Ring Robinson Denver, Colo.
Miss Sarah Bennett Pittsburgh, Pa.
Miss Leah Alexander Boise City, Idaho.
Mrs. A. Hilleman Pittsburgh, Pa.
Mrs. Medill McCormick Chicago, Ill.
Mrs. Carmen London Glen Ellen, Calif.
Jack London Glen Ellen, Calif.
Mrs. Edward Hussey Binns Pittsburgh, Pa.
Governor Joseph Carey Cheyenne, Wyoming.
Mrs. Edmond Esquerre Pittsburgh, Pa.
Mrs. Emma Todd Moore West Alexander, Pa.
Mrs. Samuel Semple Brookville, Pa.
Mrs. John Dewar Bellevue, Pa.
Governor Ernest Lister Olympia, Washington.
Miss Anna McCord Pittsburgh, Pa.
Mrs. Raymond Robins Chicago, Ill.
Mrs. C. C. Lee Pittsburgh, Pa.
Mrs. Charlotte Perkins Gilman New York, N. Y.
Mrs. Robert Gordon Pittsburgh, Pa.
Governor George P. Hunt Phoenix, Arizona.
Miss Elizabeth Ogden Pittsburgh, Pa.
Mrs. Mary Watson Pittsburgh, Pa.
Joseph Gittings Pittsburgh, Pa.
Eugene D. Monfalconi Pittsburgh, Pa.
Governor Edward F. Dunne Springfield, Ill.
Mrs. Enoch Rauh Pittsburgh, Pa.
Miss Helen Ring Robinson Denver, Colo.
Miss Sarah Bennett Pittsburgh, Pa.
Miss Leah Alexander Boise City, Idaho.
Mrs. A. Hilleman Pittsburgh, Pa.
Mrs. Medill McCormick Chicago, Ill.
Mrs. Carmen London Glen Ellen, Calif.
Jack London Glen Ellen, Calif.
Mrs. Edward Hussey Binns Pittsburgh, Pa.
Governor Joseph Carey Cheyenne, Wyoming.
Mrs. Edmond Esquerre Pittsburgh, Pa.
Mrs. Emma Todd Moore West Alexander, Pa.
Mrs. Samuel Semple Brookville, Pa.
Mrs. John Dewar Bellevue, Pa.
Governor Ernest Lister Olympia, Washington.
Miss Anna McCord Pittsburgh, Pa.
Mrs. Raymond Robins Chicago, Ill.
Mrs. C. C. Lee Pittsburgh, Pa.
Mrs. Charlotte Perkins Gilman New York, N. Y.
Mrs. Robert Gordon Pittsburgh, Pa.
Governor George P. Hunt Phoenix, Arizona.
Miss Elizabeth Ogden Pittsburgh, Pa.
Mrs. Mary Watson Pittsburgh, Pa.
Joseph Gittings Pittsburgh, Pa.
Eugene D. Monfalconi Pittsburgh, Pa.
Page 12
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
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
Page 13
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
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
Page 14
INDEX
SOUPS
Page
Asparagus 22
Spinach 23
Crab Jumbo 23
Tomato 24
Vegetable 25
Chestnut 26
Peanut Butter Broth 27
Invalids 27
Peanut 28
French Oyster 29
Mock Oyster 29
Split Pea 30
Black Bean 31
Carrot 31
Veal 32
FISH, OYSTERS, ETC.
Boiled White Fish 35
Virginia Fried Oyster 36
Creamed Lobster 37
Salmon Croquettes 37
Royal Salt Mackerel 39
Shrimp Wriggle 40
MEATS, POULTRY, ETC.
Baked Ham 42
Chop Suey 41
SOUPS
Page
Asparagus 22
Spinach 23
Crab Jumbo 23
Tomato 24
Vegetable 25
Chestnut 26
Peanut Butter Broth 27
Invalids 27
Peanut 28
French Oyster 29
Mock Oyster 29
Split Pea 30
Black Bean 31
Carrot 31
Veal 32
FISH, OYSTERS, ETC.
Boiled White Fish 35
Virginia Fried Oyster 36
Creamed Lobster 37
Salmon Croquettes 37
Royal Salt Mackerel 39
Shrimp Wriggle 40
MEATS, POULTRY, ETC.
Baked Ham 42
Chop Suey 41
Page 15
Veal Kidney Stew 41
Daube 43 and 62
Roast Duck 46
Veal Loaf 47
Ducks 48
Blanquette of Veal 49
Spitine 50
Risotti a la Milanaise 50
Liver Dumplings 51
A Baked Ham 52
Belgian Hare 53
Pepper Pot 53
Delicious Mexican Dish 54
Hungarian Goulash 54
Stewed Chicken 55
Chicken Pot Pie 55
Anti's Favorite Hash 56
Giblets and Rice 57
Savory Lamb Stew 58
Squab Casserole 59
Cheap Cuts of Beefsteak 61
Chicken Croquettes 63
Liver a la Creole 63
Nuts as a Substitute for Meat 64
Pecan Nut Loaf 65
Nut Hash 67
Nut Turkey 68
Nut Scrapple 69
Nut Roast 70
Oatmeal Nut Loaf 71
VEGETABLES
Cream Potatoes 74
French Fried Potatoes 75
Daube 43 and 62
Roast Duck 46
Veal Loaf 47
Ducks 48
Blanquette of Veal 49
Spitine 50
Risotti a la Milanaise 50
Liver Dumplings 51
A Baked Ham 52
Belgian Hare 53
Pepper Pot 53
Delicious Mexican Dish 54
Hungarian Goulash 54
Stewed Chicken 55
Chicken Pot Pie 55
Anti's Favorite Hash 56
Giblets and Rice 57
Savory Lamb Stew 58
Squab Casserole 59
Cheap Cuts of Beefsteak 61
Chicken Croquettes 63
Liver a la Creole 63
Nuts as a Substitute for Meat 64
Pecan Nut Loaf 65
Nut Hash 67
Nut Turkey 68
Nut Scrapple 69
Nut Roast 70
Oatmeal Nut Loaf 71
VEGETABLES
Cream Potatoes 74
French Fried Potatoes 75
Page 16
Potatoes Au Gratin 75
Croquettes 75
Pittsburgh Potatoes 76
Sweet Potato Souffle 76
Potatoes a la Lyonnaise 77
Stuffed Potatoes 77
Potato Dumpling 78
Potato Puffers 78
Stuffed Tomatoes 79
Baked Tomatoes 80
Green String Beans 81
Fresh Beans 81
Barbouillade 82
Boiled Rice 83
Spinach 83
Spaghetti 84
Baked Beans 85
Creamed Mushrooms 86
Macaroni a la Italienne 87
Macaroni Dressing 88
Rice with Cheese 89
Rice with Nuts 89
Carrot Croquettes 90
Potato Balls 90
Vegetable Medley, Baked 91
95
SAVORIES
Tomato Toast 96
Ham Toast 96
Cheese Savories 97
Sardine Savories 97
Oyster Savories 98
Rice and Tomato Savory 98
Stuffed Celery 99
Croquettes 75
Pittsburgh Potatoes 76
Sweet Potato Souffle 76
Potatoes a la Lyonnaise 77
Stuffed Potatoes 77
Potato Dumpling 78
Potato Puffers 78
Stuffed Tomatoes 79
Baked Tomatoes 80
Green String Beans 81
Fresh Beans 81
Barbouillade 82
Boiled Rice 83
Spinach 83
Spaghetti 84
Baked Beans 85
Creamed Mushrooms 86
Macaroni a la Italienne 87
Macaroni Dressing 88
Rice with Cheese 89
Rice with Nuts 89
Carrot Croquettes 90
Potato Balls 90
Vegetable Medley, Baked 91
95
SAVORIES
Tomato Toast 96
Ham Toast 96
Cheese Savories 97
Sardine Savories 97
Oyster Savories 98
Rice and Tomato Savory 98
Stuffed Celery 99
Page 17
BREAD, ROLLS, ETC.
Fine Bread 100
Excellent Nut Bread 101
Virginia Butter Bread 102
Bran Bread 102
Dr. Wylies' Recipes 103
Dr. Wylies' Recipes 104
Polenta—Corn Meal 105
Corn Bread 106
Nut Bread 106
Hymen Bread 107
Corn Bread 107
Brown Bread 108
Egg Bread 108
Quick Waffles 109
Dumplings That Never Fall 109
French Rolls 111
Drop Muffins 111
Soft Gingerbread 112
Gingerbread 112
Cream Gingerbread 113
Cream Gingerbread Cakes 113
Parliament Gingerbread 114
Soft Gingerbread 114
Sally Lunn 115
Griddle Cakes 115
Sour Milk Recipes 116-117
CAKES, COOKIES, TARTS, ETC.
Mocha Tart 118
Mocha Tart Filling 118
Icing 118
Filling 119
Fine Bread 100
Excellent Nut Bread 101
Virginia Butter Bread 102
Bran Bread 102
Dr. Wylies' Recipes 103
Dr. Wylies' Recipes 104
Polenta—Corn Meal 105
Corn Bread 106
Nut Bread 106
Hymen Bread 107
Corn Bread 107
Brown Bread 108
Egg Bread 108
Quick Waffles 109
Dumplings That Never Fall 109
French Rolls 111
Drop Muffins 111
Soft Gingerbread 112
Gingerbread 112
Cream Gingerbread 113
Cream Gingerbread Cakes 113
Parliament Gingerbread 114
Soft Gingerbread 114
Sally Lunn 115
Griddle Cakes 115
Sour Milk Recipes 116-117
CAKES, COOKIES, TARTS, ETC.
Mocha Tart 118
Mocha Tart Filling 118
Icing 118
Filling 119
Page 18
Icing 119
Filling for Cake 119
Nut Cake 120
Icing 120
Christmas Cakes 121
Cocoanut Tarts 121
Suffrage Angel Cake 122
Cinnamon Cake 123
Spice Cake 124
Black Walnut Cake 124
Scripture Cake 125
Ratan Kuchen 127
Golden Cake 128
Pineapple Cake 128
Ginger Cookies 129
Pound Cake 130
Doughnuts 131
Cream Cake 131
One Egg Cake 133
Devil's Food 133
Bride's Cake 134
Date Cake 134
Pfeffernusse (Pepper Nuts) 135
Cocoanut Cake 135
Jam Cake 136
Lace Cakes 137
Hickory Nut Cake 138
Lace Cakes 139
Marshmallow Teas 139
Apple Sauce Cake 140
Quick Coffee Cake 140
Sand Tarts 141
Sand Tarts 141
Cheap Cake 141
Filling for Cake 119
Nut Cake 120
Icing 120
Christmas Cakes 121
Cocoanut Tarts 121
Suffrage Angel Cake 122
Cinnamon Cake 123
Spice Cake 124
Black Walnut Cake 124
Scripture Cake 125
Ratan Kuchen 127
Golden Cake 128
Pineapple Cake 128
Ginger Cookies 129
Pound Cake 130
Doughnuts 131
Cream Cake 131
One Egg Cake 133
Devil's Food 133
Bride's Cake 134
Date Cake 134
Pfeffernusse (Pepper Nuts) 135
Cocoanut Cake 135
Jam Cake 136
Lace Cakes 137
Hickory Nut Cake 138
Lace Cakes 139
Marshmallow Teas 139
Apple Sauce Cake 140
Quick Coffee Cake 140
Sand Tarts 141
Sand Tarts 141
Cheap Cake 141
Page 19
Hermits 143
Hermits 143
Cocoanut Cookies 144
PASTRIES, PIES, ETC.
Grape Fruit Pie 145
Spice Pie 145
Cream Pie 146
Pie Crust 146
Suffrage Pie 147
Orange Pie 148
Lancaster County Pie 148
Brown Sugar Pie 149
Banbury Tart 149
Filling 149
PUDDINGS
Hasty Pudding 153
Bakewell Pudding 154
Graham Pudding 155
Norwegian Prune Pudding 155
Plain Suet Pudding 157
Suet Pudding 157
Cottage Fruit Pudding 158
Prune Souffle 158
Plum Pudding 159
Lemon Cream 160
Lemon Hard Sauce 161
Corn Pudding 161
Raw Carrot Pudding 161
SANDWICH RECIPES
Hawaiian 165
Chocolate 165
Hermits 143
Cocoanut Cookies 144
PASTRIES, PIES, ETC.
Grape Fruit Pie 145
Spice Pie 145
Cream Pie 146
Pie Crust 146
Suffrage Pie 147
Orange Pie 148
Lancaster County Pie 148
Brown Sugar Pie 149
Banbury Tart 149
Filling 149
PUDDINGS
Hasty Pudding 153
Bakewell Pudding 154
Graham Pudding 155
Norwegian Prune Pudding 155
Plain Suet Pudding 157
Suet Pudding 157
Cottage Fruit Pudding 158
Prune Souffle 158
Plum Pudding 159
Lemon Cream 160
Lemon Hard Sauce 161
Corn Pudding 161
Raw Carrot Pudding 161
SANDWICH RECIPES
Hawaiian 165
Chocolate 165
Page 20
Caramel 165
Fruit 165
Cucumber 166
Anchor Canapes 166
Sardine 166
Filling 167
Apple Sandwich 167
SALADS, SALAD DRESSINGS
Pear Salad 168
Potato Salad 168
Codfish Salad 169
Swedish Wreathes 169
Bean Salad 170
Hot Slaw 171
Creole Salad 171
Colored Salads 172
Colored Salads 173
Orange Salad 173
Tomato Aspic 174
Suffrage Salad Dressing 174
Cucumber Aspic 175
Mayonnaise Dressing Boiled 175
Mayonnaise Dressing Without Oil 176
French Dressing 177
Alabama Dressing 177
Cooked Salad Dressing 178
Caviare Salad Dressing 179
MEAT AND FISH SAUCES
Bechamel Sauce 180
Hot Meat Sauce 180
Gravy for Warmed Meats 181
Horseradish Sauce 181
Fruit 165
Cucumber 166
Anchor Canapes 166
Sardine 166
Filling 167
Apple Sandwich 167
SALADS, SALAD DRESSINGS
Pear Salad 168
Potato Salad 168
Codfish Salad 169
Swedish Wreathes 169
Bean Salad 170
Hot Slaw 171
Creole Salad 171
Colored Salads 172
Colored Salads 173
Orange Salad 173
Tomato Aspic 174
Suffrage Salad Dressing 174
Cucumber Aspic 175
Mayonnaise Dressing Boiled 175
Mayonnaise Dressing Without Oil 176
French Dressing 177
Alabama Dressing 177
Cooked Salad Dressing 178
Caviare Salad Dressing 179
MEAT AND FISH SAUCES
Bechamel Sauce 180
Hot Meat Sauce 180
Gravy for Warmed Meats 181
Horseradish Sauce 181
Page 21
EGGS
Pain d'Oeufs 184
Bread Crumbs and Omelette 185
Egg Patties 185
Florentine Egg in Casseroles 186
Cheese Souffle 186
Oyster Omelette 187
Potato Omelette 187
CREAMS, CUSTARDS, ETC.
Strawberry Shortcake a la Mode 191
Frozen Custard 191
Stewed Apples 192
Cinnamon Apples 193
Fire Apples 194
Candied Cranberries 195
Apple Rice 195
Jelly Whip 196
Pineapple Parfait 197
Rice 197
Pittsburgh Sherbet 198
Lemon Sherbet 198
Fruit Cocktails 199
Synthetic Quince 200
Grape Juice Cup 201
Peppermint Cup 202
Amber Marmalade 203
Grape Juice 203
PRESERVES, PICKLES, ETC.
Sour Pickles 204
Sweet Pickles 204
Lemon Butter 205
Pain d'Oeufs 184
Bread Crumbs and Omelette 185
Egg Patties 185
Florentine Egg in Casseroles 186
Cheese Souffle 186
Oyster Omelette 187
Potato Omelette 187
CREAMS, CUSTARDS, ETC.
Strawberry Shortcake a la Mode 191
Frozen Custard 191
Stewed Apples 192
Cinnamon Apples 193
Fire Apples 194
Candied Cranberries 195
Apple Rice 195
Jelly Whip 196
Pineapple Parfait 197
Rice 197
Pittsburgh Sherbet 198
Lemon Sherbet 198
Fruit Cocktails 199
Synthetic Quince 200
Grape Juice Cup 201
Peppermint Cup 202
Amber Marmalade 203
Grape Juice 203
PRESERVES, PICKLES, ETC.
Sour Pickles 204
Sweet Pickles 204
Lemon Butter 205
Page 22
Kumquat Preserves 205
Prunes and Chestnuts 207
Heavenly Hash 207
Apple Butter 208
Orange Marmalade 208
Rhubarb and Fig Jam 209
Brandied Peaches 210
Cauliflower Pickles 211
Mustard Sauce 211
Relish 212
Chili Sauce 212
Pickles 213
Tomato Pickle 213
Corn Salad 214
Tomato Catsup 214
CANDIES, ETC.
Rose Leaves Candied 215
Childhood Fondant 215
Fudge 215
Taffy 216
Creole Balls 216
Chocolate Caramel 217
Sea Foam 217
MISCELLANEOUS
Good Coffee 218-219
Cottage Cheese 221
Albuminous Beverages 222-233
Starchy Beverages 234-239
The Cook Says Beverages 240-243
Economical Soap 244
Prunes and Chestnuts 207
Heavenly Hash 207
Apple Butter 208
Orange Marmalade 208
Rhubarb and Fig Jam 209
Brandied Peaches 210
Cauliflower Pickles 211
Mustard Sauce 211
Relish 212
Chili Sauce 212
Pickles 213
Tomato Pickle 213
Corn Salad 214
Tomato Catsup 214
CANDIES, ETC.
Rose Leaves Candied 215
Childhood Fondant 215
Fudge 215
Taffy 216
Creole Balls 216
Chocolate Caramel 217
Sea Foam 217
MISCELLANEOUS
Good Coffee 218-219
Cottage Cheese 221
Albuminous Beverages 222-233
Starchy Beverages 234-239
The Cook Says Beverages 240-243
Economical Soap 244
Page 23
Editress Suffrage Cook Book:
Our hired girl, she's 'Lizabuth Ann;
An' she can cook best things to eat!
She ist puts dough in our pie-pan,
An' pours in somepin' 'at's good an' sweet;
An' nen she salts it all on top
With cinnamon; an' nen she'll stop
An' stoop an' slide it, ist as slow,
In th' old cook-stove, so's 'twon't slop
An' git all spilled; nen bakes it, so
It's custard-pie, first thing you know!
An' nen she'll say
"Clear out o' my way!
They's time fer work, an' time fer play!
Take yer dough, an' run, child, run!
Er I cain't git no cookin' done!"
My best regards
James Whitcomb Riley.
Indigestion is the end of love.
Our hired girl, she's 'Lizabuth Ann;
An' she can cook best things to eat!
She ist puts dough in our pie-pan,
An' pours in somepin' 'at's good an' sweet;
An' nen she salts it all on top
With cinnamon; an' nen she'll stop
An' stoop an' slide it, ist as slow,
In th' old cook-stove, so's 'twon't slop
An' git all spilled; nen bakes it, so
It's custard-pie, first thing you know!
An' nen she'll say
"Clear out o' my way!
They's time fer work, an' time fer play!
Take yer dough, an' run, child, run!
Er I cain't git no cookin' done!"
My best regards
James Whitcomb Riley.
Indigestion is the end of love.
Page 24
SOUPS
Asparagus Soup
4 bunches asparagus
1 small onion
1 pint milk
½ pint cream
1½ tablespoon sugar
1 large tablespoon butter
1½ tablespoon flour
pepper to season
Wash and clean asparagus, put in saucepan with just enough water to
cover, boil until little points are soft.
Cut these off and lay aside. Fry onion in the butter and put in saucepan
with the asparagus. Cook until very soft mashing occasionally so as to
extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and
flour blended.
Stir constantly and add milk and cream, and serve at once. (Do not place
again on stove as it might curdle. Croutons may be served with this).
Spinach Soup
½ peck spinach
2 tablespoons butter
1½ tablespoon sugar
1½ teaspoons salt
1 small onion
1 pint rich milk
Asparagus Soup
4 bunches asparagus
1 small onion
1 pint milk
½ pint cream
1½ tablespoon sugar
1 large tablespoon butter
1½ tablespoon flour
pepper to season
Wash and clean asparagus, put in saucepan with just enough water to
cover, boil until little points are soft.
Cut these off and lay aside. Fry onion in the butter and put in saucepan
with the asparagus. Cook until very soft mashing occasionally so as to
extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and
flour blended.
Stir constantly and add milk and cream, and serve at once. (Do not place
again on stove as it might curdle. Croutons may be served with this).
Spinach Soup
½ peck spinach
2 tablespoons butter
1½ tablespoon sugar
1½ teaspoons salt
1 small onion
1 pint rich milk
Page 25
2 tablespoons flour
½ cup water
Put spinach in double boiler with the butter and water. Let simmer
slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the
water and strain. Add the milk very hot. Do not place on the fire after the
milk has been added.
Half cream instead of milk greatly improves flavor.
Crab Gumbo
3 doz. medium Okra
1 doz. Crabs cleaned
2 onions fried
Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.
Tomato Soup
1 large can tomatoes or equivalent of fresh tomatoes.
1 small onion
1 tablespoon salt
dash paprika
2½ tablespoons sugar
1 tablespoon butter
2½ tablespoons flour
2 cups hot milk
1 pint water
Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry
onion in butter and add to soup with sugar and salt. When thoroughly
cooked thicken with the flour blended with a little water. Now strain. Have
the milk very hot, not boiling. Stir constantly while adding milk to soup and
serve at once.
½ cup water
Put spinach in double boiler with the butter and water. Let simmer
slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the
water and strain. Add the milk very hot. Do not place on the fire after the
milk has been added.
Half cream instead of milk greatly improves flavor.
Crab Gumbo
3 doz. medium Okra
1 doz. Crabs cleaned
2 onions fried
Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.
Tomato Soup
1 large can tomatoes or equivalent of fresh tomatoes.
1 small onion
1 tablespoon salt
dash paprika
2½ tablespoons sugar
1 tablespoon butter
2½ tablespoons flour
2 cups hot milk
1 pint water
Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry
onion in butter and add to soup with sugar and salt. When thoroughly
cooked thicken with the flour blended with a little water. Now strain. Have
the milk very hot, not boiling. Stir constantly while adding milk to soup and
serve at once.
Page 26
Do not place on the stove after the milk is in the soup. 1 cup of cream
instead of 2 cups of milk greatly improves the soup.
Vegetable Soup
2½ lbs. of beef (with soup bone)
3 quarts of water
1 tablespoon sugar
salt to suit taste
a few pepper corns
1 cup of each, of the following vegetables
diced small
carrots
Potatoes
Celery
2 tablespoons onion cut very fine
½ head cabbage cut very fine
½ can corn (or its equivalent in fresh)
½ can peas (or its equivalent fresh)
2 tablespoons minced parsley
¼ cup turnip and parsnip if at hand (not necessary)
½ can tomatoes (or equivalent fresh)
Put meat in large kettle and boil for an hour; now add all the other
ingredients and cook until soft. Ready then to serve.
This soup can be made as a cream soup without meat and is delicious. In
this case you take a good sized piece of butter and fry all the vegetables
slightly, excepting the potatoes. Now cover all, adding potatoes with boiling
water and cook until tender.
When done season and add hot milk and 1 cup cream. This is very fine.
In making this soup without meat omit the tomatoes and use string beans
instead.
Tell me what you eat, and I'll tell you what you are.
Brillat Savarin.
instead of 2 cups of milk greatly improves the soup.
Vegetable Soup
2½ lbs. of beef (with soup bone)
3 quarts of water
1 tablespoon sugar
salt to suit taste
a few pepper corns
1 cup of each, of the following vegetables
diced small
carrots
Potatoes
Celery
2 tablespoons onion cut very fine
½ head cabbage cut very fine
½ can corn (or its equivalent in fresh)
½ can peas (or its equivalent fresh)
2 tablespoons minced parsley
¼ cup turnip and parsnip if at hand (not necessary)
½ can tomatoes (or equivalent fresh)
Put meat in large kettle and boil for an hour; now add all the other
ingredients and cook until soft. Ready then to serve.
This soup can be made as a cream soup without meat and is delicious. In
this case you take a good sized piece of butter and fry all the vegetables
slightly, excepting the potatoes. Now cover all, adding potatoes with boiling
water and cook until tender.
When done season and add hot milk and 1 cup cream. This is very fine.
In making this soup without meat omit the tomatoes and use string beans
instead.
Tell me what you eat, and I'll tell you what you are.
Brillat Savarin.
Page 27
Chestnut Soup
1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon sugar
salt and paprika to taste
Cover chestnuts with boiling water slightly salted. Cook until quite soft
and rub through coarse sieve, add stock, and seasoning; then thicken with
flour blended with water.
Let simmer five minutes and serve at once.
In case stock is not available milk can be used with a little butter added.
Peanut Butter Broth
1 pt. fresh sweet milk
1 pt. water
1½ tablespoons peanut butter
1 tablespoon catsup
Salt, pepper or other season to taste.
Pour liquid with peanut butter into double boiler; dissolve butter so there
are no hard lumps. Do not let milk boil but place on moderately hot fire.
Just before serving add the catsup and seasoning.
Soup for Invalids
Cut into small pieces one pound of beef or mutton or a part of both. Boil
it gently in two quarts of water. Take off the scum and when reduced to a
pint, strain it and season with a little salt. Give one teacupful at a time.
Peanut Soup
1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon sugar
salt and paprika to taste
Cover chestnuts with boiling water slightly salted. Cook until quite soft
and rub through coarse sieve, add stock, and seasoning; then thicken with
flour blended with water.
Let simmer five minutes and serve at once.
In case stock is not available milk can be used with a little butter added.
Peanut Butter Broth
1 pt. fresh sweet milk
1 pt. water
1½ tablespoons peanut butter
1 tablespoon catsup
Salt, pepper or other season to taste.
Pour liquid with peanut butter into double boiler; dissolve butter so there
are no hard lumps. Do not let milk boil but place on moderately hot fire.
Just before serving add the catsup and seasoning.
Soup for Invalids
Cut into small pieces one pound of beef or mutton or a part of both. Boil
it gently in two quarts of water. Take off the scum and when reduced to a
pint, strain it and season with a little salt. Give one teacupful at a time.
Peanut Soup
Page 28
Peanut soup for supper on a cold night serves the double duty of
stimulating the gastric juices to quicken action by its warmth and furnishing
protein to the body to repair its waste. Pound to a paste a cupful of nuts
from which the skin has been removed, add it to a pint of milk and scald;
melt a tablespoon of butter and mix it with a like quantity of flour and add
slowly to the milk and peanuts; cook until it thickens and season to taste.
Chestnuts, too, make a splendid soup. Boil one quart of peeled and
blanched chestnuts in three pints of salt water until quite soft; pass through
sieve and add two tablespoons of sweet cream, and season to taste. If too
thick, add water.
Mock Oyster Soup
The oyster plant is used for this delicious dish—by many it is known as
salsify. Scrape the vegetable and cut into small pieces with a silver knife (a
steel knife would darken the oyster plant). Cook in just enough water to
keep from burning, and when tender press through a colander and return to
the water in which it was cooked. Add three cups of hot milk which has
been thickened with a little butter and flour and rubbed together and
seasoned with salt and white pepper. A little chopped parsley may be added
before serving. ½ cup cream instead of all milk greatly improves taste.
French Oyster Soup
1 quart oysters
1 quart milk
1 slice onion
2 blades mace
1
/3 cup flour
1
/3 cup butter
2 egg yolks
salt and pepper
Clean oysters by pouring over ¾ cup cold water. Drain, reserve liquor,
add oysters, slightly chopped, heat slowly to boiling point and let simmer
20 minutes; strain.
stimulating the gastric juices to quicken action by its warmth and furnishing
protein to the body to repair its waste. Pound to a paste a cupful of nuts
from which the skin has been removed, add it to a pint of milk and scald;
melt a tablespoon of butter and mix it with a like quantity of flour and add
slowly to the milk and peanuts; cook until it thickens and season to taste.
Chestnuts, too, make a splendid soup. Boil one quart of peeled and
blanched chestnuts in three pints of salt water until quite soft; pass through
sieve and add two tablespoons of sweet cream, and season to taste. If too
thick, add water.
Mock Oyster Soup
The oyster plant is used for this delicious dish—by many it is known as
salsify. Scrape the vegetable and cut into small pieces with a silver knife (a
steel knife would darken the oyster plant). Cook in just enough water to
keep from burning, and when tender press through a colander and return to
the water in which it was cooked. Add three cups of hot milk which has
been thickened with a little butter and flour and rubbed together and
seasoned with salt and white pepper. A little chopped parsley may be added
before serving. ½ cup cream instead of all milk greatly improves taste.
French Oyster Soup
1 quart oysters
1 quart milk
1 slice onion
2 blades mace
1
/3 cup flour
1
/3 cup butter
2 egg yolks
salt and pepper
Clean oysters by pouring over ¾ cup cold water. Drain, reserve liquor,
add oysters, slightly chopped, heat slowly to boiling point and let simmer
20 minutes; strain.
Page 29
Scald milk with onion and mace. Make white sauce and add oyster
liquor. Just before serving add egg yolks, slightly beaten.
Split Pea Soup (Green or Yellow)
1½ pints split peas (green or yellow)
2¼ quarts water
2 small onions
1 carrot
1 parsnip (if at hand)
1 cup milk
½ cup cream
1 teaspoon salt (more if liked)
Pepper and paprika to taste
1½ teaspoons sugar
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.
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.
liquor. Just before serving add egg yolks, slightly beaten.
Split Pea Soup (Green or Yellow)
1½ pints split peas (green or yellow)
2¼ quarts water
2 small onions
1 carrot
1 parsnip (if at hand)
1 cup milk
½ cup cream
1 teaspoon salt (more if liked)
Pepper and paprika to taste
1½ teaspoons sugar
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.
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.
Page 30
Carrot Soup
One quart of thinly sliced carrots, one head of celery, three or four quarts
of water, boil for two and one-half hours; add one-half cupful of rice and
boil for an hour longer; season with salt and pepper and a small cupful of
cream.
Veal Soup
Knuckle of veal 2½ pounds
2 raw eggs
3 quarts water
2 tomatoes cut fine
½ onion
salt and pepper to season
a little flour
½ cup vermicelli or alphabet macaroni
2 eggs, beaten very light
1½ tablespoons parmesan cheese
Put veal in stewing pan and allow it to cook until thoroughly done. Now
chop meat and add cheese, flour, salt and pepper if needed and form into
little balls about the size of a marble. While preparing these, drop in
macaroni and cook until tender. Now add the meat balls.
If too thick use a little water. Beat the eggs lightly and add while boiling.
One quart of thinly sliced carrots, one head of celery, three or four quarts
of water, boil for two and one-half hours; add one-half cupful of rice and
boil for an hour longer; season with salt and pepper and a small cupful of
cream.
Veal Soup
Knuckle of veal 2½ pounds
2 raw eggs
3 quarts water
2 tomatoes cut fine
½ onion
salt and pepper to season
a little flour
½ cup vermicelli or alphabet macaroni
2 eggs, beaten very light
1½ tablespoons parmesan cheese
Put veal in stewing pan and allow it to cook until thoroughly done. Now
chop meat and add cheese, flour, salt and pepper if needed and form into
little balls about the size of a marble. While preparing these, drop in
macaroni and cook until tender. Now add the meat balls.
If too thick use a little water. Beat the eggs lightly and add while boiling.
Page 31
War Not Only Kills Bodies But Ideals
Mrs. Henry Villard,
President of Women's Peace Conference.
Must the pride with which
women point to the life saving
character of the work of the
numberless charitable agencies
throughout the country—with a
resultant lowering of the death rate
in our great cities—be offset by the
slaughter of our best beloved ones
on the field of battle or their death
by disease in camps?
No longer ought we to be called
upon to be particeps criminis with
men to the extent of being compelled
to pay taxes which are largely used
for the support of the army and navy.
Moreover, a recourse to war as a
means of righting wrongs is full of
peril to the whole human race. Not
only are bodies killed, but the ideals
which alone make life worth living
are for the time being lost to sight. In
place of those finer attributes of our
nature—compassion, gentleness,
forgiveness—are substituted hatred,
revenge and cruelty.
Mrs. Henry Villard,
President of Women's Peace Conference.
Must the pride with which
women point to the life saving
character of the work of the
numberless charitable agencies
throughout the country—with a
resultant lowering of the death rate
in our great cities—be offset by the
slaughter of our best beloved ones
on the field of battle or their death
by disease in camps?
No longer ought we to be called
upon to be particeps criminis with
men to the extent of being compelled
to pay taxes which are largely used
for the support of the army and navy.
Moreover, a recourse to war as a
means of righting wrongs is full of
peril to the whole human race. Not
only are bodies killed, but the ideals
which alone make life worth living
are for the time being lost to sight. In
place of those finer attributes of our
nature—compassion, gentleness,
forgiveness—are substituted hatred,
revenge and cruelty.
Page 32
He was a bold man that first ate an oyster.—Swift.
Virginia Fried Oysters
Make a batter of four tablespoons of sifted flour, one tablespoon of olive
oil or melted butter, two well-beaten whites of eggs, one-half teaspoon of
salt, and warm water enough to make a batter that will drop easily. Sprinkle
the oysters lightly with salt and white pepper or paprika. Dip in the batter
and fry to a golden brown.
Drain, and serve on a hot platter, with slices of lemon around them.
Creamed Lobster
2 tablespoons butter
1½ pints milk
2 tablespoons flour
season to taste
When cooked beat in the yolk of an egg.
Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon, stalk of
celery chopped fine, paprika, sweet peppers, cut fine. Mix all together and
serve in ramekins. Serve very hot. Serves 12 people.
Salmon Croquettes
Fresh salmon or 1 can of salmon
2 eggs
½ cup butter
1 cup fine bread crumbs
1 teaspoon baking powder
½ cup of cream
Virginia Fried Oysters
Make a batter of four tablespoons of sifted flour, one tablespoon of olive
oil or melted butter, two well-beaten whites of eggs, one-half teaspoon of
salt, and warm water enough to make a batter that will drop easily. Sprinkle
the oysters lightly with salt and white pepper or paprika. Dip in the batter
and fry to a golden brown.
Drain, and serve on a hot platter, with slices of lemon around them.
Creamed Lobster
2 tablespoons butter
1½ pints milk
2 tablespoons flour
season to taste
When cooked beat in the yolk of an egg.
Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon, stalk of
celery chopped fine, paprika, sweet peppers, cut fine. Mix all together and
serve in ramekins. Serve very hot. Serves 12 people.
Salmon Croquettes
Fresh salmon or 1 can of salmon
2 eggs
½ cup butter
1 cup fine bread crumbs
1 teaspoon baking powder
½ cup of cream
Page 33
1 pinch of paprika
salt to season
Mix well and form into croquettes. Roll in egg and cracker crumbs and
fry in deep fat.
Partial suffrage has taught the
women of Illinois the value of
political power and direct
influence. Already the effect of the
ballot has been shown in
philanthropic, civic and social
work in which women are engaged
and the women of this state
realizing that partial suffrage
means so much to them, wish to
express their deepest interest in the
outcome of the campaign for full
suffrage which eastern women are
waging this year.
So we say to the women in the
four campaign states this year:
"You are working not only toward
your own enfranchisement but
toward the enfranchisement of the
women in all the non-suffrage
states in the union. Your victory
means victory in other states. You
are our leaders at this crucial time
and thousands of women are
looking to you. You have their
deepest and heartiest co-operation
in your campaign work for much
salt to season
Mix well and form into croquettes. Roll in egg and cracker crumbs and
fry in deep fat.
Partial suffrage has taught the
women of Illinois the value of
political power and direct
influence. Already the effect of the
ballot has been shown in
philanthropic, civic and social
work in which women are engaged
and the women of this state
realizing that partial suffrage
means so much to them, wish to
express their deepest interest in the
outcome of the campaign for full
suffrage which eastern women are
waging this year.
So we say to the women in the
four campaign states this year:
"You are working not only toward
your own enfranchisement but
toward the enfranchisement of the
women in all the non-suffrage
states in the union. Your victory
means victory in other states. You
are our leaders at this crucial time
and thousands of women are
looking to you. You have their
deepest and heartiest co-operation
in your campaign work for much
Page 34
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.
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.
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.
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.
Page 35
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.
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
1 veal kidney
1 small onion
1 tablespoon butter
2 tomatoes cut fine
1 small can mushrooms
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.
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
1 veal kidney
1 small onion
1 tablespoon butter
2 tomatoes cut fine
1 small can mushrooms
Page 36
½ tablespoon parsley
4 tablespoons raw potatoes cut in small pieces
Seasoning to taste
Wash, clean and cut fine a veal kidney. Fry onion in butter until light
brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and
water, and cook until tender.
4 tablespoons raw potatoes cut in small pieces
Seasoning to taste
Wash, clean and cut fine a veal kidney. Fry onion in butter until light
brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and
water, and cook until tender.
Page 37
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.
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.
Page 38
Caramel from ham is served in a gravy
tureen. Remove all greases from same.
This is a dish fit for the greatest
epicure.
Man is a carnivorous production and must have meals, at least one
meal a day. He cannot live like wood cocks, upon suction. But like the
shark and tiger, must have prey. Although his anatomical construction,
bears vegetables, in a grumbling way. Your laboring people think
beyond all question. Beef, veal and mutton, better for
digestion. Byron.
Daube
4 lb. rump (Larded with bacon)
2 large onions
2 tablespoons flour
1 small can tomatoes
1 cup water
1 clove garlic
2 sprigs thyme—1 bay leaf
¼ sweet pepper
several carrots
parsley
First fry meat, then remove to platter. Start gravy by first frying the
onions a nice brown; then add flour and brown; drain the tomatoes and fry;
add rest of ingredients; put meat into this and let it cook slowly for five to
six hours.
tureen. Remove all greases from same.
This is a dish fit for the greatest
epicure.
Man is a carnivorous production and must have meals, at least one
meal a day. He cannot live like wood cocks, upon suction. But like the
shark and tiger, must have prey. Although his anatomical construction,
bears vegetables, in a grumbling way. Your laboring people think
beyond all question. Beef, veal and mutton, better for
digestion. Byron.
Daube
4 lb. rump (Larded with bacon)
2 large onions
2 tablespoons flour
1 small can tomatoes
1 cup water
1 clove garlic
2 sprigs thyme—1 bay leaf
¼ sweet pepper
several carrots
parsley
First fry meat, then remove to platter. Start gravy by first frying the
onions a nice brown; then add flour and brown; drain the tomatoes and fry;
add rest of ingredients; put meat into this and let it cook slowly for five to
six hours.
Page 39
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.
Glen Ellen,
Sonoma Co., California.
YACHT ROAMER
November 5, 1914.
Editress Suffrage Cook Book:
Forgive the long delay in replying to your letter. You see, I
am out on a long cruise on the Bay of San Francisco, and up the
rivers of California, and receive my mail only semi-
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.
Glen Ellen,
Sonoma Co., California.
YACHT ROAMER
November 5, 1914.
Editress Suffrage Cook Book:
Forgive the long delay in replying to your letter. You see, I
am out on a long cruise on the Bay of San Francisco, and up the
rivers of California, and receive my mail only semi-
Page 40
occasionally. Yours has now come to hand, and I have consulted
with Mrs. London, and we have worked out the following
recipes, which are especial "tried" favorites of mine:
Roast Duck
The only way in the world to
serve a canvas-back or a mallard, or
a sprig, or even the toothsome teal,
is as follows: The plucked bird
should be stuffed with a tight
handful of plain raw celery and, in
a piping oven, roasted variously 8,
9, 10, or even 11 minutes,
according to size of bird and heat of
oven. The blood-rare breast is
carved with the leg and the carcass
then thoroughly squeezed in a
press. The resultant liquid is
seasoned with salt, pepper, lemon
and paprika, and poured hot over
the meat. This method of roasting
insures the maximum tenderness
and flavor in the bird. The longer
the wild duck is roasted, the dryer
and tougher it becomes.
Hoping that you may find the
foregoing useful for your
collection, and with best wishes for
the success of your book.
Sincerely yours,
Jack London.
with Mrs. London, and we have worked out the following
recipes, which are especial "tried" favorites of mine:
Roast Duck
The only way in the world to
serve a canvas-back or a mallard, or
a sprig, or even the toothsome teal,
is as follows: The plucked bird
should be stuffed with a tight
handful of plain raw celery and, in
a piping oven, roasted variously 8,
9, 10, or even 11 minutes,
according to size of bird and heat of
oven. The blood-rare breast is
carved with the leg and the carcass
then thoroughly squeezed in a
press. The resultant liquid is
seasoned with salt, pepper, lemon
and paprika, and poured hot over
the meat. This method of roasting
insures the maximum tenderness
and flavor in the bird. The longer
the wild duck is roasted, the dryer
and tougher it becomes.
Hoping that you may find the
foregoing useful for your
collection, and with best wishes for
the success of your book.
Sincerely yours,
Jack London.
Page 41
Veal Loaf
3 pounds Veal
¼ lb. Salt Pork
1 teaspoon salt
¼ teaspoon pepper.
Of the following mixture
¼ teaspoon sage, thyme, and sweet marjoram
2 eggs
1 cup stock. If not procurable use ½ cup water and ½ cup milk
¾ cup bread crumbs
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.
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
3 pounds Veal
¼ lb. Salt Pork
1 teaspoon salt
¼ teaspoon pepper.
Of the following mixture
¼ teaspoon sage, thyme, and sweet marjoram
2 eggs
1 cup stock. If not procurable use ½ cup water and ½ cup milk
¾ cup bread crumbs
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.
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
Page 42
crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and
stuff the ducks.
From the standpoint of Science, Health, Beauty and
Usefulness, the Art of Cooking leads all the other arts,—for does
not the preservation of the race depend upon it? L. P. K.
Blanquette of Veal
2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or 30 small onions, the kind used for pickling.
Saute the veal a moment in butter or lard without browning. Sprinkle
with flour and add water making a white sauce. Add any gravy you may
have left over, or 2 or 3 bouillon cubes and the onions and let cook 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.
Spitine
Cut from raw roast beef very thin slices. Spread with a dressing made of
grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all
on a long skewer and brown in a little hot butter.
Risotti a la Milanaise
2 lbs. rice
1 chicken
1 can mushrooms
1 lump butter
stuff the ducks.
From the standpoint of Science, Health, Beauty and
Usefulness, the Art of Cooking leads all the other arts,—for does
not the preservation of the race depend upon it? L. P. K.
Blanquette of Veal
2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or 30 small onions, the kind used for pickling.
Saute the veal a moment in butter or lard without browning. Sprinkle
with flour and add water making a white sauce. Add any gravy you may
have left over, or 2 or 3 bouillon cubes and the onions and let cook 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.
Spitine
Cut from raw roast beef very thin slices. Spread with a dressing made of
grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all
on a long skewer and brown in a little hot butter.
Risotti a la Milanaise
2 lbs. rice
1 chicken
1 can mushrooms
1 lump butter
Page 43
Parmesan cheese
Cut up chicken and cook in water as for stewing, seasoning to taste.
When almost done add mushrooms and cook a little longer. Now put a large
lump of butter in a pan and after washing the rice in several waters, dry on a
clean napkin, and add to butter, stirring constantly. Do not allow it to
darken. Cook about ten minutes and remove from fire. Take baking dish and
put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut
chicken up and remove all bones, pour over rice and cook until dry, adding
gravy from time to time.
This can be eaten hot or cold.
Der Mensch ist was er iszt. German.
Liver Dumplings (Leber Kloese)
1 calf's liver
1
/8 lb. Suet
1 small onion
¼ loaf bread
3 eggs
2 tablespoons bread crumbs
Salt, pepper and Sweet marjorie to taste.
Soak liver in cold water for one hour, then skin and scrape it and run it
through meat chopper twice; the second time adding the suet. Brown finely
cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to
taste.
Soak 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.
Cut up chicken and cook in water as for stewing, seasoning to taste.
When almost done add mushrooms and cook a little longer. Now put a large
lump of butter in a pan and after washing the rice in several waters, dry on a
clean napkin, and add to butter, stirring constantly. Do not allow it to
darken. Cook about ten minutes and remove from fire. Take baking dish and
put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut
chicken up and remove all bones, pour over rice and cook until dry, adding
gravy from time to time.
This can be eaten hot or cold.
Der Mensch ist was er iszt. German.
Liver Dumplings (Leber Kloese)
1 calf's liver
1
/8 lb. Suet
1 small onion
¼ loaf bread
3 eggs
2 tablespoons bread crumbs
Salt, pepper and Sweet marjorie to taste.
Soak liver in cold water for one hour, then skin and scrape it and run it
through meat chopper twice; the second time adding the suet. Brown finely
cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to
taste.
Soak 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.
Page 44
Before serving, brown bread crumbs in butter and sprinkle over the
dumplings.
A Baked Ham
Should be Kentucky cured and at
least two years old. Soak in water over
night.
Put on stove in cold water. Let it
simmer one hour for each pound. Allow
it to stand in that water over night.
Remove skin, cover with brown
sugar and biscuit or cracker crumbs,
sticking in whole cloves. Bake slowly
until well browned, basting at intervals
with the juices. Do not carve until it is
cold.
This is the way real Kentucky
housekeepers cook Kentucky ham.
Desha Breckinridge.
An ill cook should have a good cleaver.
Owen Meredith.
Belgian Hare
2 rabbits
1 quart sour cream
dumplings.
A Baked Ham
Should be Kentucky cured and at
least two years old. Soak in water over
night.
Put on stove in cold water. Let it
simmer one hour for each pound. Allow
it to stand in that water over night.
Remove skin, cover with brown
sugar and biscuit or cracker crumbs,
sticking in whole cloves. Bake slowly
until well browned, basting at intervals
with the juices. Do not carve until it is
cold.
This is the way real Kentucky
housekeepers cook Kentucky ham.
Desha Breckinridge.
An ill cook should have a good cleaver.
Owen Meredith.
Belgian Hare
2 rabbits
1 quart sour cream
Page 45
Thin slices of fat bacon
Skin rabbits and wash well in salt water. Cut off the surplus skin and use
only the backs and hind quarters. Place in roasting pan, putting one slice of
bacon on each piece of rabbit. Have the oven hot.
Start the rabbits cooking, turning the bacon over so it will brown; when
brown turn down the gas to cook slowly. Pour 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
Knuckle of Veal
4 lbs. Honey Comb tripe
1 Potato
1 Red Pepper
1 onion
A little summer savory
Sweet Basil
Soak tripe over night in salt water. Boil meat and tripe four to six hours.
Delicious Mexican Dish
Soak and scald a pair of sweetbreads, cut into small bits; take liquor
from three dozen large oysters; add to sweetbreads with 3 tablespoons of
gravy from the roast beef, and 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
3 lbs. beef (cut in squares)
6 oz. bacon (cut in dice)
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
Knuckle of Veal
4 lbs. Honey Comb tripe
1 Potato
1 Red Pepper
1 onion
A little summer savory
Sweet Basil
Soak tripe over night in salt water. Boil meat and tripe four to six hours.
Delicious Mexican Dish
Soak and scald a pair of sweetbreads, cut into small bits; take liquor
from three dozen large oysters; add to sweetbreads with 3 tablespoons of
gravy from the roast beef, and 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
3 lbs. beef (cut in squares)
6 oz. bacon (cut in dice)
Page 46
½ pint cream
4 oz. chopped onion
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.
Stewed Chicken
Clean and cut chicken and cover with water; add a couple sprigs of
parsley; 1 bayleaf and a small onion. When chicken is almost done add salt
and pepper to suit taste.
When chicken is done place in dish or platter and add one half cup
cream to the gravy; thicken with a little blended flour and strain over
chicken.
Chicken Pot Pie
Prepare same as for stewed chicken. When done remove chicken from
bones; now boil potatoes enough for family. Line a deep baking dish or a
deep pan with good rich paste. Sprinkle flour in bottom.
Lay in a layer of chicken; now potatoes, sprinkle with a little salt and
pepper; now cut thin strips of dough, lay across; then a layer of chicken;
then a layer of potatoes, and so on until the top of the pan is reached; pour
over all the chicken, the gravy and put a crust over all the top and bake until
well done and nicely browned.
Make little punctures in dough to allow the steam to escape.
Tell me what you eat, and I'll tell you what you are.—Brillat Savarin.
Anti's Favorite Hash
(Unless you wear dark glasses you cannot make a success of Anti's
Favorite Hash.)
4 oz. chopped onion
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.
Stewed Chicken
Clean and cut chicken and cover with water; add a couple sprigs of
parsley; 1 bayleaf and a small onion. When chicken is almost done add salt
and pepper to suit taste.
When chicken is done place in dish or platter and add one half cup
cream to the gravy; thicken with a little blended flour and strain over
chicken.
Chicken Pot Pie
Prepare same as for stewed chicken. When done remove chicken from
bones; now boil potatoes enough for family. Line a deep baking dish or a
deep pan with good rich paste. Sprinkle flour in bottom.
Lay in a layer of chicken; now potatoes, sprinkle with a little salt and
pepper; now cut thin strips of dough, lay across; then a layer of chicken;
then a layer of potatoes, and so on until the top of the pan is reached; pour
over all the chicken, the gravy and put a crust over all the top and bake until
well done and nicely browned.
Make little punctures in dough to allow the steam to escape.
Tell me what you eat, and I'll tell you what you are.—Brillat Savarin.
Anti's Favorite Hash
(Unless you wear dark glasses you cannot make a success of Anti's
Favorite Hash.)
Page 47
1 lb. truth thoroughly mangled
1 generous handful of injustice.
(Sprinkle over everything in the pan)
1 tumbler acetic acid (well shaken)
A little vitriol will add a delightful tang and a string of nonsense should
be dropped in at the last as if by accident.
Stir all together with a sharp knife because some of the tid bits will be
tough propositions.
—Ebensburg Mountaineer Herald.
Husband (Angrily) "Great guns! What are they Lamb Chops,
Pork Chops or Veal Chops?"
Wife (serenely) "Can't you tell by the taste?"
He: "No, I can't, nor anybody else!"
She: "Well, then, what's the difference?"
Giblets and Rice
Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite tender,
drain, trim from bones and gristle and set aside.
Boil one cup rice in one quart water for fifteen minutes. Drain, put in
double boiler with broth from giblets and let boil 1 hour. Brown 1
tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1 chopped
onion, and boiling water until smooth and creamy, then add some bits of
chopped pickles or olives, salt, pepper, teaspoonful of vinegar and lastly
giblets, cover and let simmer for twenty minutes. Put rice into a chop dish,
1 generous handful of injustice.
(Sprinkle over everything in the pan)
1 tumbler acetic acid (well shaken)
A little vitriol will add a delightful tang and a string of nonsense should
be dropped in at the last as if by accident.
Stir all together with a sharp knife because some of the tid bits will be
tough propositions.
—Ebensburg Mountaineer Herald.
Husband (Angrily) "Great guns! What are they Lamb Chops,
Pork Chops or Veal Chops?"
Wife (serenely) "Can't you tell by the taste?"
He: "No, I can't, nor anybody else!"
She: "Well, then, what's the difference?"
Giblets and Rice
Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite tender,
drain, trim from bones and gristle and set aside.
Boil one cup rice in one quart water for fifteen minutes. Drain, put in
double boiler with broth from giblets and let boil 1 hour. Brown 1
tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1 chopped
onion, and boiling water until smooth and creamy, then add some bits of
chopped pickles or olives, salt, pepper, teaspoonful of vinegar and lastly
giblets, cover and let simmer for twenty minutes. Put rice into a chop dish,
Page 48
serve giblets in the center. May be garnished with tomato sauce or creamed
mushrooms or pimentos.
For a man seldom thinks with more earnestness of anything than he
does of his dinner.
Sam'l Johnson
Savory Lamb Stew
Take two pounds spring lamb and braise light with butter size of a
walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer
slowly for 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.
Squab Casserole
3 eggs boiled hard
1 teaspoon parsley, cut fine butter
seasoning to taste
1 teaspoon parmesan
a few little onions
few potato balls
bread crumbs
Clean the squab and dry thoroughly. Cut eggs fine, add parsley,
parmesan cheese and seasoning. Now stuff each squab with this stuffing,
putting a small piece of butter in each bird and sew up.
Place in a baking pan with a lump of butter and brown nicely on all
sides. Now add a little water and cover and cook slowly until well done.
While they are cooking add little onions and potato balls to the gravy.
mushrooms or pimentos.
For a man seldom thinks with more earnestness of anything than he
does of his dinner.
Sam'l Johnson
Savory Lamb Stew
Take two pounds spring lamb and braise light with butter size of a
walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer
slowly for 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.
Squab Casserole
3 eggs boiled hard
1 teaspoon parsley, cut fine butter
seasoning to taste
1 teaspoon parmesan
a few little onions
few potato balls
bread crumbs
Clean the squab and dry thoroughly. Cut eggs fine, add parsley,
parmesan cheese and seasoning. Now stuff each squab with this stuffing,
putting a small piece of butter in each bird and sew up.
Place in a baking pan with a lump of butter and brown nicely on all
sides. Now add a little water and cover and cook slowly until well done.
While they are cooking add little onions and potato balls to the gravy.
Page 49
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.
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.
Page 50
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.
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
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.
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
Page 51
1 pound of chicken
3 teaspoons chopped parsley
1½ cups cream
1 small onion
¼ pound butter
¼ pound bread crumbs
season to taste
1 pinch of paprika
Grind meat twice. Boil the onion with the cream and strain the onion out.
Let cool and pour over crumbs. Add parsley and butter, and make a stiff
mixture. Now add seasoning.
Mix all together by beating in the meat. If too thick add a little milk and
form into croquettes, and put in ice box.
When cool dip in beaten egg and then in crackers or bread crumbs. Fry in
deep fat.
Nuts as A Substitute for Meat
Although many are trying to eliminate so much meat from menus on
account of its soaring cost, the person who performs hard labor must have in
its place something which contains the chief constituents of meat, protein and
fats, or the body will not respond to the demands made upon it because of
lowered vitality from lack of food elements needed. Scientific analyses have
proven that nuts contain more food value to the pound than almost any other
food product known. Ten cent's worth of peanuts, for example, at 7 cents a
pound will furnish more than twice the protein and six times more energy
than could be obtained by the same outlay for a porterhouse steak at 25 cents
a pound.
One reason for the tardy appreciation of the nutritive value of nuts is their
reputation of indigestibility. The discomfort from eating them is often due to
insufficient mastication and to the fact that they are usually eaten when not
needed, as after a hearty meal or late at night, whereas, being so concentrated,
they should constitute an integral part of the menu, rather than supplement an
already abundant meal, says the Philadelphia Ledger. They should be used in
connection with more bulky carbohydrate foods, such as vegetables, fruits,
3 teaspoons chopped parsley
1½ cups cream
1 small onion
¼ pound butter
¼ pound bread crumbs
season to taste
1 pinch of paprika
Grind meat twice. Boil the onion with the cream and strain the onion out.
Let cool and pour over crumbs. Add parsley and butter, and make a stiff
mixture. Now add seasoning.
Mix all together by beating in the meat. If too thick add a little milk and
form into croquettes, and put in ice box.
When cool dip in beaten egg and then in crackers or bread crumbs. Fry in
deep fat.
Nuts as A Substitute for Meat
Although many are trying to eliminate so much meat from menus on
account of its soaring cost, the person who performs hard labor must have in
its place something which contains the chief constituents of meat, protein and
fats, or the body will not respond to the demands made upon it because of
lowered vitality from lack of food elements needed. Scientific analyses have
proven that nuts contain more food value to the pound than almost any other
food product known. Ten cent's worth of peanuts, for example, at 7 cents a
pound will furnish more than twice the protein and six times more energy
than could be obtained by the same outlay for a porterhouse steak at 25 cents
a pound.
One reason for the tardy appreciation of the nutritive value of nuts is their
reputation of indigestibility. The discomfort from eating them is often due to
insufficient mastication and to the fact that they are usually eaten when not
needed, as after a hearty meal or late at night, whereas, being so concentrated,
they should constitute an integral part of the menu, rather than supplement an
already abundant meal, says the Philadelphia Ledger. They should be used in
connection with more bulky carbohydrate foods, such as vegetables, fruits,
Page 52
bread, crackers, etc.; too concentrated nutriment is often the cause of
digestive disturbance, for a certain bulkiness is essential to normal
assimilation.
Pecan Nut Loaf
1 cup hot boiled rice
1 cup pecan nut meat (finely chopped)
1 cup cracker crumbs
1 egg
1 cup milk
1¼ teaspoons salt
pepper to taste
1 teaspoon melted butter
Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk,
salt and pepper.
Turn into buttered bread pan; pour over butter, cover and bake in a
moderate oven 1 hour.
Put on hot platter and pour around same this sauce:
Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring
constantly. Add 3 tablespoons flour; stir, pour in gradually 1½ cups milk.
Season and strain.
digestive disturbance, for a certain bulkiness is essential to normal
assimilation.
Pecan Nut Loaf
1 cup hot boiled rice
1 cup pecan nut meat (finely chopped)
1 cup cracker crumbs
1 egg
1 cup milk
1¼ teaspoons salt
pepper to taste
1 teaspoon melted butter
Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk,
salt and pepper.
Turn into buttered bread pan; pour over butter, cover and bake in a
moderate oven 1 hour.
Put on hot platter and pour around same this sauce:
Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring
constantly. Add 3 tablespoons flour; stir, pour in gradually 1½ cups milk.
Season and strain.
Page 53
"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.
Nut Hash
Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any
other vegetable which is on hand and put into buttered frying pan, heat
quickly and thoroughly, salt to taste, and just before removing from the fire
stir in lightly a large spoonful of peanut meal for each person to be served. To
prepare the meal at home, procure raw nuts, shell them and put in the oven
just long enough to loosen the brown skin; rub these off and put the nuts
through the grinder adjusted to make meal rather than an oily mixture. This
put in glass jars, and kept in a cool place will be good for weeks. It may too,
be used for thickening soups or sauces, or may be added in small quantities to
breakfast muffins and griddle-cakes.
Potato soup, cream of pea, corn or asparagus and bean soup may be made
after the ordinary recipes, omitting the butter and flour and adding four
tablespoons of peanut meal.
Nut Turkey
Nut turkey for Thanksgiving instead of the national bird, made by mixing
one quart of sifted dry bread crumbs with one pint of chopped English
not excuse—I will not retreat a single inch—AND
I WILL BE HEARD."
Wm. Lloyd Garrison.
Nut Hash
Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any
other vegetable which is on hand and put into buttered frying pan, heat
quickly and thoroughly, salt to taste, and just before removing from the fire
stir in lightly a large spoonful of peanut meal for each person to be served. To
prepare the meal at home, procure raw nuts, shell them and put in the oven
just long enough to loosen the brown skin; rub these off and put the nuts
through the grinder adjusted to make meal rather than an oily mixture. This
put in glass jars, and kept in a cool place will be good for weeks. It may too,
be used for thickening soups or sauces, or may be added in small quantities to
breakfast muffins and griddle-cakes.
Potato soup, cream of pea, corn or asparagus and bean soup may be made
after the ordinary recipes, omitting the butter and flour and adding four
tablespoons of peanut meal.
Nut Turkey
Nut turkey for Thanksgiving instead of the national bird, made by mixing
one quart of sifted dry bread crumbs with one pint of chopped English
Page 54
walnuts—any other kind of nuts will go—and one cupful of peanuts, simply
washed and dried, and adding a level teaspoon of sage, two of salt, a
tablespoon of chopped parsley, two raw eggs, not beaten, and sufficient water
to bind the mass together. Then form into the shape of a turkey, with pieces of
macaroni to form the leg bones. Brush with a little butter and bake an hour in
a slow oven and serve with drawn butter sauce.
A dinner roast made of nuts and cheese contains the elements of meat.
Cook two tablespoons of chopped onion in a tablespoon of butter and a little
water until it is tender, then mix with it one cupful each of grated cheese,
chopped English walnuts and bread crumbs, salt and pepper to taste and the
juice of half a lemon; moisten with water, using that in which the onion has
been cooked; put into a shallow baking dish and brown in the oven.
Hickory nut loaf is another dish which can take the place of meat at dinner.
Mix two cups of rolled oats, a cupful each of celery and milk, two cups of
bread crumbs and two eggs, season and shape, then bake 20 minutes. Serve
with a gravy made like other gravy, with the addition of a teaspoon of rolled
nuts.
Nut Scrapple
On a crisp winter morning a dish of nut scrapple is very appetizing and
just as nutritious as that made of pork. To make it, take two cupfuls of
cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler,
with just enough boiling water until it is of the consistency of frying. While
still hot add two cupfuls of nut meats which had been put through the
chopper; pour into buttered pan and use like other scrapple.
Peanut omelet is a delicious way to serve nuts. Make a cream sauce with
one tablespoon of butter, two tablespoons of flour and three-quarters of a
cupful of flour and three-quarters of a cupful of milk poured in slowly. Take
from the fire, season, add three-quarters of a cupful of ground peanuts and
pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly
beaten whites, pour into a hot baking dish and bake for 20 minutes.
Nut Roast
washed and dried, and adding a level teaspoon of sage, two of salt, a
tablespoon of chopped parsley, two raw eggs, not beaten, and sufficient water
to bind the mass together. Then form into the shape of a turkey, with pieces of
macaroni to form the leg bones. Brush with a little butter and bake an hour in
a slow oven and serve with drawn butter sauce.
A dinner roast made of nuts and cheese contains the elements of meat.
Cook two tablespoons of chopped onion in a tablespoon of butter and a little
water until it is tender, then mix with it one cupful each of grated cheese,
chopped English walnuts and bread crumbs, salt and pepper to taste and the
juice of half a lemon; moisten with water, using that in which the onion has
been cooked; put into a shallow baking dish and brown in the oven.
Hickory nut loaf is another dish which can take the place of meat at dinner.
Mix two cups of rolled oats, a cupful each of celery and milk, two cups of
bread crumbs and two eggs, season and shape, then bake 20 minutes. Serve
with a gravy made like other gravy, with the addition of a teaspoon of rolled
nuts.
Nut Scrapple
On a crisp winter morning a dish of nut scrapple is very appetizing and
just as nutritious as that made of pork. To make it, take two cupfuls of
cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler,
with just enough boiling water until it is of the consistency of frying. While
still hot add two cupfuls of nut meats which had been put through the
chopper; pour into buttered pan and use like other scrapple.
Peanut omelet is a delicious way to serve nuts. Make a cream sauce with
one tablespoon of butter, two tablespoons of flour and three-quarters of a
cupful of flour and three-quarters of a cupful of milk poured in slowly. Take
from the fire, season, add three-quarters of a cupful of ground peanuts and
pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly
beaten whites, pour into a hot baking dish and bake for 20 minutes.
Nut Roast
Page 55
3 eggs (beaten with egg beater)
2 cups English Walnut meats
milk to moisten it
4 cups of bread crumbs (grated)
1 small tablespoon butter
pinch salt.
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.
Oatmeal Nut Loaf
Oatmeal nut loaf can be served cold in place of meat for Sunday night tea.
Put two cups of water in a sauce pan; when boiling add a cupful of oatmeal,
stirring until thick; then stir in a cupful of peanuts that have been twice
through the grinder, two tablespoons of salt, half a teaspoon of butter, and
pack into a tin bucket with a tight fitting lid and steam for two hours; slice
down when cold. This will keep several days if left in the covered tin and
kept in a cool place. A delicious sandwich filling can be made from chopped
raisins and nuts mixed with a little orange or lemon juice. Cooked prunes may
be used instead of raisins.
Rastus: "So you wife am one of dem Suffragettes? Why don't yo show her de
evil ob sech pernicious doctrine by telling her her place am beside de
fireside?"
Sambo: "Huh! She dun shoot back sayin' dat if it wasn't foh her takin' in
washin' dere wouldn't be any fireside."—Puck.
2 cups English Walnut meats
milk to moisten it
4 cups of bread crumbs (grated)
1 small tablespoon butter
pinch salt.
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.
Oatmeal Nut Loaf
Oatmeal nut loaf can be served cold in place of meat for Sunday night tea.
Put two cups of water in a sauce pan; when boiling add a cupful of oatmeal,
stirring until thick; then stir in a cupful of peanuts that have been twice
through the grinder, two tablespoons of salt, half a teaspoon of butter, and
pack into a tin bucket with a tight fitting lid and steam for two hours; slice
down when cold. This will keep several days if left in the covered tin and
kept in a cool place. A delicious sandwich filling can be made from chopped
raisins and nuts mixed with a little orange or lemon juice. Cooked prunes may
be used instead of raisins.
Rastus: "So you wife am one of dem Suffragettes? Why don't yo show her de
evil ob sech pernicious doctrine by telling her her place am beside de
fireside?"
Sambo: "Huh! She dun shoot back sayin' dat if it wasn't foh her takin' in
washin' dere wouldn't be any fireside."—Puck.
Page 56
Page 57
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.
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.
Page 58
French Fried Potatoes
Wash and pare the potatoes and cut into any desired shape. Drain well. Fry
in smoking fat until nicely browned, then drain on browned paper. Season
well and serve.
Potatoes Au Gratin
Cut cold boiled potatoes into cubes and make a cream dressing. Butter the
baking dish, put in a layer of potatoes and then a layer of the dressing, then
sprinkle with a little parmesan cheese; now a layer of potatoes and then a
layer of dressing and then cheese, put in oven and allow them to brown.
Potato Croquettes
Pare sweet or white potatoes and boil as for mashed potatoes. When done
and mashed add a good lump of butter and season well; add a little hot milk,
form into croquettes and dip into beaten egg, then in bread or cracker crumbs.
Cook in deep fat. Garnish with parsley.
Let the sky rain potatoes.—Shakespeare
Pittsburgh Potatoes
1 onion
1 quart potato cubes
½ can pimentos
2 cups white sauce
½ lb. cheese
1 teaspoon salt
Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour
white sauce over; stir in cheese; bake in a moderate oven.
Sweet Potato Souffle
Wash and pare the potatoes and cut into any desired shape. Drain well. Fry
in smoking fat until nicely browned, then drain on browned paper. Season
well and serve.
Potatoes Au Gratin
Cut cold boiled potatoes into cubes and make a cream dressing. Butter the
baking dish, put in a layer of potatoes and then a layer of the dressing, then
sprinkle with a little parmesan cheese; now a layer of potatoes and then a
layer of dressing and then cheese, put in oven and allow them to brown.
Potato Croquettes
Pare sweet or white potatoes and boil as for mashed potatoes. When done
and mashed add a good lump of butter and season well; add a little hot milk,
form into croquettes and dip into beaten egg, then in bread or cracker crumbs.
Cook in deep fat. Garnish with parsley.
Let the sky rain potatoes.—Shakespeare
Pittsburgh Potatoes
1 onion
1 quart potato cubes
½ can pimentos
2 cups white sauce
½ lb. cheese
1 teaspoon salt
Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour
white sauce over; stir in cheese; bake in a moderate oven.
Sweet Potato Souffle
Page 59
Boil some sweet potatoes and ripe chestnuts separately, adding a little
sugar to the water in which the chestnuts are boiled.
Mash all well together and add some cream and butter and beat until light.
Then place for a minute or two in the oven to brown.
Potatoes a la Lyonnaise
Cut cold boiled potatoes into tiny dice of uniform size. Put two great
spoonfuls of butter into the frying pan and fry two sliced onions in this for
three minutes. With a skimmer remove the onions and turn the potatoes into
the hissing butter. Toss and turn with a fork, that the dice may not become
brown. When hot, add a teaspoon of finely chopped parsley and cook a
minute longer. Remove the potatoes from the pan with a perforated spoon,
that the fat may drip from them. Serve very hot.
Stuffed Potatoes
Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
and with a teaspoon scoop out the inside of each potato. Put this in a bowl
with two ounces of butter, the yolks of two eggs, salt to taste, pepper and
sugar.
Potato Dumplings
To be served with German Pot Roast or Beef a la mode.
4 large raw potatoes grated
8 large boiled potatoes grated
2 eggs
¾ cup bread crumbs
1 tablespoon melted butter
Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly
grated boiled potatoes and salt, mix flour with the hands while forming
dumplings size of large egg, drop at once into boiling salted water.
Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped
onions, bread crumbs browned in butter.
sugar to the water in which the chestnuts are boiled.
Mash all well together and add some cream and butter and beat until light.
Then place for a minute or two in the oven to brown.
Potatoes a la Lyonnaise
Cut cold boiled potatoes into tiny dice of uniform size. Put two great
spoonfuls of butter into the frying pan and fry two sliced onions in this for
three minutes. With a skimmer remove the onions and turn the potatoes into
the hissing butter. Toss and turn with a fork, that the dice may not become
brown. When hot, add a teaspoon of finely chopped parsley and cook a
minute longer. Remove the potatoes from the pan with a perforated spoon,
that the fat may drip from them. Serve very hot.
Stuffed Potatoes
Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
and with a teaspoon scoop out the inside of each potato. Put this in a bowl
with two ounces of butter, the yolks of two eggs, salt to taste, pepper and
sugar.
Potato Dumplings
To be served with German Pot Roast or Beef a la mode.
4 large raw potatoes grated
8 large boiled potatoes grated
2 eggs
¾ cup bread crumbs
1 tablespoon melted butter
Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly
grated boiled potatoes and salt, mix flour with the hands while forming
dumplings size of large egg, drop at once into boiling salted water.
Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped
onions, bread crumbs browned in butter.
Page 60
Potato Puffers
Peel and grate 8 large potatoes, one onion, mix at once with two or three
eggs (before potatoes have time to discolor). Have spider very hot with plenty
of hot fat.
Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn
and fry second side. Serve immediately with apple sauce or stewed fruit of
any kind.
Stuffed Tomatoes
(Luncheon Dish.)
5 large tomatoes
1 tablespoon minced green (sweet) peppers
minced onion
3 or 4 pork sausages
2 cups bread crumbs
1 teaspoon or tablespoon of minced parsley
salt and pepper
1 tablespoon melted butter
Boil the sausages ten minutes, then skin and chop fine. Hollow your
tomatoes using about 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.
Peel and grate 8 large potatoes, one onion, mix at once with two or three
eggs (before potatoes have time to discolor). Have spider very hot with plenty
of hot fat.
Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn
and fry second side. Serve immediately with apple sauce or stewed fruit of
any kind.
Stuffed Tomatoes
(Luncheon Dish.)
5 large tomatoes
1 tablespoon minced green (sweet) peppers
minced onion
3 or 4 pork sausages
2 cups bread crumbs
1 teaspoon or tablespoon of minced parsley
salt and pepper
1 tablespoon melted butter
Boil the sausages ten minutes, then skin and chop fine. Hollow your
tomatoes using about 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.
Page 61
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.
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.
Page 62
Green String Beans
¼ Peck
Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove
garlic—parsley. Add beans and 1 cup water. Cook 1½ hours.
Fresh Beans (Green or Yellow.)
¼ peck beans
1 good size onion
½ clove of garlic
2 small tomatoes
1 pinch of thyme
½ tablespoon butter
½ tablespoon bacon fat
Salt to taste
Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut
up onion and let it fry to a light brown. Then wash beans and put them in the
fat. Add garlic and tomatoes, (cut up) and thyme—a little salt and a little
water. Cook.
Barbouillade
A dish from "fair Provence"
1 large or two small egg-plants; two cucumbers; four onions; six tomatoes;
1 green pepper.
Peel and cut separately all vegetables; fry sliced onions in a teaspoon of
lard; add tomatoes, crushing them and stirring until quite soft; add half a
teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over
a hot fire for ten minutes; place over a slow fire and stew for three hours.
If the vegetables are fresh and tender, nothing else is needed, but if they
are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
¼ Peck
Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove
garlic—parsley. Add beans and 1 cup water. Cook 1½ hours.
Fresh Beans (Green or Yellow.)
¼ peck beans
1 good size onion
½ clove of garlic
2 small tomatoes
1 pinch of thyme
½ tablespoon butter
½ tablespoon bacon fat
Salt to taste
Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut
up onion and let it fry to a light brown. Then wash beans and put them in the
fat. Add garlic and tomatoes, (cut up) and thyme—a little salt and a little
water. Cook.
Barbouillade
A dish from "fair Provence"
1 large or two small egg-plants; two cucumbers; four onions; six tomatoes;
1 green pepper.
Peel and cut separately all vegetables; fry sliced onions in a teaspoon of
lard; add tomatoes, crushing them and stirring until quite soft; add half a
teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over
a hot fire for ten minutes; place over a slow fire and stew for three hours.
If the vegetables are fresh and tender, nothing else is needed, but if they
are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
Page 63
Barbouillade is usually served hot with rice boiled a la Creole.
Boiled Rice
Wash very thoroughly one cupful of rice; boil for twenty minutes in three
quarts of boiling water; drain and shake well, pour cold water over the rice to
separate the grains, and set in the oven a few minutes to keep hot.
Spinach
Wash thoroughly, then throw into cold water and bring to boiling point;
then add 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.
Spaghetti
½ box Spaghetti
1 can tomatoes
½ large onion
1 teaspoon salt
1
/8 teaspoon pepper
3 tablespoons sugar
1 tablespoon flour
1 pint water
1 tablespoon butter
1½ lbs. boiling meat
Sap Sago or Parmesan cheese.
Boil spaghetti twenty-five minutes in salt water, drain, and run cold water
over it to separate.
While the spaghetti is boiling make sauce as follows: put the butter in the
skillet and when hot put in the onion and let brown. Then add the tomatoes,
meat, water, salt, pepper, sugar and cook thoroughly for one and one-half
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.
Spaghetti
½ box Spaghetti
1 can tomatoes
½ large onion
1 teaspoon salt
1
/8 teaspoon pepper
3 tablespoons sugar
1 tablespoon flour
1 pint water
1 tablespoon butter
1½ lbs. boiling meat
Sap Sago or Parmesan cheese.
Boil spaghetti twenty-five minutes in salt water, drain, and run cold water
over it to separate.
While the spaghetti is boiling make sauce as follows: put the butter in the
skillet and when hot put in the onion and let brown. Then add the tomatoes,
meat, water, salt, pepper, sugar and cook thoroughly for one and one-half
Page 64
hours. Then add flour mixed with a little water; thicken to the consistency of
cream; strain.
Take baking dish and place a layer of spaghetti, then a layer of sauce, then
sprinkle this with the cheese, continue until the pan is filled, allowing cheese
to be on the top.
Bake one-half hour in a moderate oven.
Baked Beans
1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
¼ pound salt pork
¼ pound bacon
3 tablespoons vinegar
½ teaspoon mustard
salt and pepper to taste
3 tablespoons catsup
Soak beans over night in luke warm water with soda. In morning pour off
water and wash in cold water. Now place salt pork in bottom of bean crock
and put layers of beans on top, sprinkle with pepper and salt, when filled
nearly to top put on slices of bacon.
Now blend mustard with vinegar, now add molasses and catsup and pour
over the beans and fill up and over the top with luke warm water. Bake in a
slow oven for at least six hours, longer if necessary.
cream; strain.
Take baking dish and place a layer of spaghetti, then a layer of sauce, then
sprinkle this with the cheese, continue until the pan is filled, allowing cheese
to be on the top.
Bake one-half hour in a moderate oven.
Baked Beans
1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
¼ pound salt pork
¼ pound bacon
3 tablespoons vinegar
½ teaspoon mustard
salt and pepper to taste
3 tablespoons catsup
Soak beans over night in luke warm water with soda. In morning pour off
water and wash in cold water. Now place salt pork in bottom of bean crock
and put layers of beans on top, sprinkle with pepper and salt, when filled
nearly to top put on slices of bacon.
Now blend mustard with vinegar, now add molasses and catsup and pour
over the beans and fill up and over the top with luke warm water. Bake in a
slow oven for at least six hours, longer if necessary.
Page 65
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.
Macaroni a la Italienne
2 lbs. ground meat
2 onions
1 large tablespoon butter
1½ tablespoons sugar
salt and pepper to taste
1 large can tomatoes
2 lbs. macaroni
Parmesan cheese
2, 3 or 4 cups water
Put butter in a pan and allow it to melt, add onions and cook until light
brown, not dark. Now add meat and cook slowly, now add sugar, and
seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to
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.
Macaroni a la Italienne
2 lbs. ground meat
2 onions
1 large tablespoon butter
1½ tablespoons sugar
salt and pepper to taste
1 large can tomatoes
2 lbs. macaroni
Parmesan cheese
2, 3 or 4 cups water
Put butter in a pan and allow it to melt, add onions and cook until light
brown, not dark. Now add meat and cook slowly, now add sugar, and
seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to
Page 66
cook three hours or longer, adding more water as it needs it. It will turn dark,
almost a mahogany, as it nears the finishing point. When almost done put
macaroni on in plenty of boiling salt water and cook almost twenty minutes.
Do not allow it to cook entirely. When done drain off water. Now take baking
dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese,
now a layer of the tomato and meat sauce, now a layer of cheese and repeat
with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous
layer of sauce and cheese and allow it to bake about a half hour in a medium
oven, being careful that it is not too hot.
Regarding how much water to add must be determined by cook. Some
times it boils more rapidly. The sauce must not be too thin.
To serve with Macaroni Italienne the following is very fine.
Have the butcher cut a 2 pound round steak as thin as possible and prepare
the following way:
1 generous cup grated bread crumbs
2 anchovies, cut fine
½ tablespoon parsley, cut fine
3 eggs boiled hard
½ tablespoon parmesan cheese
seasoning to taste
Grate the bread, cut anchovies and parsley fine. Mix all with seasoning
and cheese and spread on steak. Now place the eggs which have been boiled
hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at
equal distance from each other, and roll up and bind with skewers or cord. Put
this into the pot with the tomato and meat sauce and allow it to cook until the
sauce is done, at which time the meat roll will also be ready to serve. Place
the roll on a dish and cut in slices.
This, with a light salad, is sufficient for a dinner.
Rice With Cheese
Cook a cup of rice in rapidly boiling, salted water until almost ready for
the table. Drain, mix with a pint of white sauce, pour into a baking dish, cover
with slices of cheese, and bake in a moderate oven twenty minutes.
almost a mahogany, as it nears the finishing point. When almost done put
macaroni on in plenty of boiling salt water and cook almost twenty minutes.
Do not allow it to cook entirely. When done drain off water. Now take baking
dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese,
now a layer of the tomato and meat sauce, now a layer of cheese and repeat
with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous
layer of sauce and cheese and allow it to bake about a half hour in a medium
oven, being careful that it is not too hot.
Regarding how much water to add must be determined by cook. Some
times it boils more rapidly. The sauce must not be too thin.
To serve with Macaroni Italienne the following is very fine.
Have the butcher cut a 2 pound round steak as thin as possible and prepare
the following way:
1 generous cup grated bread crumbs
2 anchovies, cut fine
½ tablespoon parsley, cut fine
3 eggs boiled hard
½ tablespoon parmesan cheese
seasoning to taste
Grate the bread, cut anchovies and parsley fine. Mix all with seasoning
and cheese and spread on steak. Now place the eggs which have been boiled
hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at
equal distance from each other, and roll up and bind with skewers or cord. Put
this into the pot with the tomato and meat sauce and allow it to cook until the
sauce is done, at which time the meat roll will also be ready to serve. Place
the roll on a dish and cut in slices.
This, with a light salad, is sufficient for a dinner.
Rice With Cheese
Cook a cup of rice in rapidly boiling, salted water until almost ready for
the table. Drain, mix with a pint of white sauce, pour into a baking dish, cover
with slices of cheese, and bake in a moderate oven twenty minutes.
Page 67
The white sauce may also be flavored with cheese.
Rice With Nuts
Prepare rice as above, and mingle with white sauce; add half a cup of
chopped nuts—pecans or hickory nuts preferred; sprinkle a few chopped nuts
over surface, and brown in quick oven.
Mrs. Samuel Semple,
President, State Federation of Pennsylvania Women.
Carrot Croquettes
Boil four large carrots until tender; drain and rub through a sieve, add one
cupful of thick white sauce, mix well and season to taste. When cold, shape
into croquettes, and fry same as other croquettes.
Potato Balls
Two soup plates of grated potatoes which have been boiled in the skins the
day before. Add four tablespoons flour or bread crumbs, a little nutmeg and
salt, one-half cup of melted butter and the yolks of four eggs and one cupful
croutons (fried bread—in butter—cut into small cubes).
Mix together, then add the beaten whites of the eggs. Mix well and form
into balls, then boil in boiling salt water about fifteen or twenty minutes.
Serve with bacon cut into small squares on top.
To be eaten with stewed dried fruits cooked together—prunes, apricots,
apples.
Mrs. Raymond Robins.
Vegetable Medley, Baked
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of pulp, putting it
through a colander to remove the skins. Take small can of tomato soup and to
Rice With Nuts
Prepare rice as above, and mingle with white sauce; add half a cup of
chopped nuts—pecans or hickory nuts preferred; sprinkle a few chopped nuts
over surface, and brown in quick oven.
Mrs. Samuel Semple,
President, State Federation of Pennsylvania Women.
Carrot Croquettes
Boil four large carrots until tender; drain and rub through a sieve, add one
cupful of thick white sauce, mix well and season to taste. When cold, shape
into croquettes, and fry same as other croquettes.
Potato Balls
Two soup plates of grated potatoes which have been boiled in the skins the
day before. Add four tablespoons flour or bread crumbs, a little nutmeg and
salt, one-half cup of melted butter and the yolks of four eggs and one cupful
croutons (fried bread—in butter—cut into small cubes).
Mix together, then add the beaten whites of the eggs. Mix well and form
into balls, then boil in boiling salt water about fifteen or twenty minutes.
Serve with bacon cut into small squares on top.
To be eaten with stewed dried fruits cooked together—prunes, apricots,
apples.
Mrs. Raymond Robins.
Vegetable Medley, Baked
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of pulp, putting it
through a colander to remove the skins. Take small can of tomato soup and to
Page 68
this allow a pint of nuts ground, two raw eggs, half a cup of flour browned,
one small onion minced and a tablespoon of parsley, also minced. Season to
taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the
whole well, stirring in half a cup of sweet milk. Put into a well-greased
baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish
as you would a roast with brown gravy or tomato sauce.
Women cannot make a worse mess of voting
than men have. They will make mistakes at first.
That is to be expected. It will not be their fault,
but the fault of the men who have withheld from
them what they should have had before this. But
eventually they will get their bearings, and will
use the ballot to better effect than men have used
it.
Whatever the outcome, it will be better to
have intelligent women voting than the illiterates
and incompetents who have now the right to the
vote because they are men. We need to tighten up
at one end of the voting question and broaden out
at the other. We should take from the ignorant,
worthless and unfit men who possess it, that right
of suffrage which they do not know how to use.
We should give to the thousands of intelligent
women of the country the right of suffrage which
should be theirs.
Irvin S. Cobb.
The waste of good materials, the vexation that frequently
attends such mismanagement and the curses not unfrequently
one small onion minced and a tablespoon of parsley, also minced. Season to
taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the
whole well, stirring in half a cup of sweet milk. Put into a well-greased
baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish
as you would a roast with brown gravy or tomato sauce.
Women cannot make a worse mess of voting
than men have. They will make mistakes at first.
That is to be expected. It will not be their fault,
but the fault of the men who have withheld from
them what they should have had before this. But
eventually they will get their bearings, and will
use the ballot to better effect than men have used
it.
Whatever the outcome, it will be better to
have intelligent women voting than the illiterates
and incompetents who have now the right to the
vote because they are men. We need to tighten up
at one end of the voting question and broaden out
at the other. We should take from the ignorant,
worthless and unfit men who possess it, that right
of suffrage which they do not know how to use.
We should give to the thousands of intelligent
women of the country the right of suffrage which
should be theirs.
Irvin S. Cobb.
The waste of good materials, the vexation that frequently
attends such mismanagement and the curses not unfrequently
Page 69
bestowed on cooks with the usual reflection, that whereas God
sends good meat, the devil sends cooks. E. Smith.
sends good meat, the devil sends cooks. E. Smith.
Page 70
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.
He that eats well and drinks well, should do his duty well.
Tomato Toast
Half an ounce of butter, two ounces of grated cheese, one tablespoon of
tomato; paprika. Melt the butter and add the tomato (either canned or fresh
stewed), then the grated cheese; sprinkle with paprika and heat on the stove.
Cut bread into rounds or small squares, fry and pour over each slice the hot
tomato mixture.
Ham Toast
Mince a little left-over boiled ham very finely. Warm it in a pan with a
piece of butter. Add a little pepper and paprika. When very hot pile on hot
buttered toast. Any left-over scraps of fish or meat may be used up in a
similar way, and make an excellent savory to serve with a green salad.
Cheese Savories
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.
He that eats well and drinks well, should do his duty well.
Tomato Toast
Half an ounce of butter, two ounces of grated cheese, one tablespoon of
tomato; paprika. Melt the butter and add the tomato (either canned or fresh
stewed), then the grated cheese; sprinkle with paprika and heat on the stove.
Cut bread into rounds or small squares, fry and pour over each slice the hot
tomato mixture.
Ham Toast
Mince a little left-over boiled ham very finely. Warm it in a pan with a
piece of butter. Add a little pepper and paprika. When very hot pile on hot
buttered toast. Any left-over scraps of fish or meat may be used up in a
similar way, and make an excellent savory to serve with a green salad.
Cheese Savories
Page 71
Butter slices of bread and sprinkle over them a mixture of grated cheese
and paprika. Set them in a pan and place the pan in the oven, leaving it there
until the bread is colored, and the cheese set. Serve very hot.
Sardine Savories
Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
into strips and butter them. Remove the skin and the bones from the sardines
and lay one fish on each finger of the bread. Chop the white of the egg into
fine pieces and rub the yolk through a strainer. Chop the parsley very fine and
decorate each sardine with layers of the white, the yolk and the chopped
parsley. Season with pepper and salt.
Oyster Savories
These make a more substantial dish, and are delicious when served with a
celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very
thin strips of bacon that can be purchased already shaved is best for the
purpose. Season the oysters with pepper and salt, and wrap each in a slice of
the bacon, pinning it together with a wooden splint (a toothpick). Place each
oyster on a round of toast or of fried bread, and cook in the oven for about
five minutes. Serve very hot, and sprinkle with pepper.
Savory Rice and Tomato
Fry until crisp a quarter pound of salt pork. Put into the pan with it a
medium sized onion, minced fine and brown. All this to three cupfuls of
boiled rice; mix in two green peppers seeded and chopped, and a cupful of
tomato sauce. Season all to taste with salt and pepper, turn into a buttered
baking dish, sprinkle with fine breadcrumbs and small pieces of butter.
Brown.
Stuffed Celery
A most delicious relish is made with Roquefort cheese, the size of a
walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon
juice will serve if sherry be not available), and seasoned with salt, pepper,
and paprika. Set them in a pan and place the pan in the oven, leaving it there
until the bread is colored, and the cheese set. Serve very hot.
Sardine Savories
Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
into strips and butter them. Remove the skin and the bones from the sardines
and lay one fish on each finger of the bread. Chop the white of the egg into
fine pieces and rub the yolk through a strainer. Chop the parsley very fine and
decorate each sardine with layers of the white, the yolk and the chopped
parsley. Season with pepper and salt.
Oyster Savories
These make a more substantial dish, and are delicious when served with a
celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very
thin strips of bacon that can be purchased already shaved is best for the
purpose. Season the oysters with pepper and salt, and wrap each in a slice of
the bacon, pinning it together with a wooden splint (a toothpick). Place each
oyster on a round of toast or of fried bread, and cook in the oven for about
five minutes. Serve very hot, and sprinkle with pepper.
Savory Rice and Tomato
Fry until crisp a quarter pound of salt pork. Put into the pan with it a
medium sized onion, minced fine and brown. All this to three cupfuls of
boiled rice; mix in two green peppers seeded and chopped, and a cupful of
tomato sauce. Season all to taste with salt and pepper, turn into a buttered
baking dish, sprinkle with fine breadcrumbs and small pieces of butter.
Brown.
Stuffed Celery
A most delicious relish is made with Roquefort cheese, the size of a
walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon
juice will serve if sherry be not available), and seasoned with salt, pepper,
Page 72
celery salt, and paprika; then squeezed into the troughs of a dozen slender,
succulent sticks of celery. This is a very appropriate prelude to a dinner of
roast duck.
Jack London.
Here is bread which strengthens man's heart, and, therefore, is called the staff of life. Mathew Henry
succulent sticks of celery. This is a very appropriate prelude to a dinner of
roast duck.
Jack London.
Here is bread which strengthens man's heart, and, therefore, is called the staff of life. Mathew Henry
Page 73
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.
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.
Page 74
Mrs. Medill McCormick.
Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat
flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt,
two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one
teaspoonful of soda dissolved in milk, about two tablespoons melted butter.
Let raise 20 minutes. Bake about one hour in moderate oven.
Virginia Batter Bread
2 cups milk
Salt to taste
1 tablespoon butter
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
Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat
flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt,
two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one
teaspoonful of soda dissolved in milk, about two tablespoons melted butter.
Let raise 20 minutes. Bake about one hour in moderate oven.
Virginia Batter Bread
2 cups milk
Salt to taste
1 tablespoon butter
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
Page 75
custard. It must be eaten hot with butter
and is a good breakfast dish.
Mrs. K. W. Barrett.
Bran Bread
4 cups sterilized bran
2 cups buttermilk
raisins if desired
2 cups white flour
½ teaspoon soda
Bake until thoroughly done.
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
and is a good breakfast dish.
Mrs. K. W. Barrett.
Bran Bread
4 cups sterilized bran
2 cups buttermilk
raisins if desired
2 cups white flour
½ teaspoon soda
Bake until thoroughly done.
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
Page 76
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.
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.
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.
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.
Page 77
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.
Man doth not live by bread alone.
—Owen Meredith
Corn Bread
1 pint corn meal
1 pint flour
1 teaspoon soda
2 teaspoons cream of tartar
1 teaspoon salt
1 tablespoon sugar
¼ cup melted butter
1 pint milk
1 egg
Mix the dry ingredients together. Bake in rather quick oven.
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.
Man doth not live by bread alone.
—Owen Meredith
Corn Bread
1 pint corn meal
1 pint flour
1 teaspoon soda
2 teaspoons cream of tartar
1 teaspoon salt
1 tablespoon sugar
¼ cup melted butter
1 pint milk
1 egg
Mix the dry ingredients together. Bake in rather quick oven.
Page 78
Nut Bread
1 beaten egg
1½ cups sweet milk
1 cup light brown sugar
1 cup nuts (Chop before measuring)
4 cups flour
4 teaspoons baking powder
Let rise 30 minutes. Bake one hour.
Hymen Bread
1 lb. genuine old love
7
/8 lb. common sense
¾ lb. generosity
½ lb. toleration
½ lb. charity
1 pinch humor
(always to be taken with a grain of salt.)
Good for 365 days in the year.
Corn Bread
1 cup flour
2 cups corn meal (yellow)
½ cup sugar
3 teaspoons baking powder
¼ teaspoon salt
2 eggs
2 cups milk
1 tablespoon butter
Sift all dry ingredients—sugar, flour, meal, salt and baking powder.
Beat yolks and add milk, stir into dry materials. Now beat whites stiff and
add. Lastly stir in melted butter. Bake in greased pans about twenty to thirty
1 beaten egg
1½ cups sweet milk
1 cup light brown sugar
1 cup nuts (Chop before measuring)
4 cups flour
4 teaspoons baking powder
Let rise 30 minutes. Bake one hour.
Hymen Bread
1 lb. genuine old love
7
/8 lb. common sense
¾ lb. generosity
½ lb. toleration
½ lb. charity
1 pinch humor
(always to be taken with a grain of salt.)
Good for 365 days in the year.
Corn Bread
1 cup flour
2 cups corn meal (yellow)
½ cup sugar
3 teaspoons baking powder
¼ teaspoon salt
2 eggs
2 cups milk
1 tablespoon butter
Sift all dry ingredients—sugar, flour, meal, salt and baking powder.
Beat yolks and add milk, stir into dry materials. Now beat whites stiff and
add. Lastly stir in melted butter. Bake in greased pans about twenty to thirty
Page 79
minutes.
Brown Bread
1 cup sweet milk
½ cup brown sugar
1 teaspoon salt
Graham flour to make a stiff batter
1 cup sour milk
½ cup molasses
1 small teaspoon baking soda
Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved, last
thing, beating well. This makes 2 small loaves.
Egg Bread
1 quart meal
1 teaspoon salt
3 eggs
1 cup milk
1 tablespoon lard and butter
Pour a little boiling water over 1 quart of meal to scald it. Add a little salt
and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of lard and butter melted.
Add the whites last, well beaten.
Bake in a moderate oven till well done—almost an hour.
Quick Waffles
2 eggs
1 quart of milk
1 quart of flour
a little salt
1 tablespoon molten butter
1 teaspoon sugar
Brown Bread
1 cup sweet milk
½ cup brown sugar
1 teaspoon salt
Graham flour to make a stiff batter
1 cup sour milk
½ cup molasses
1 small teaspoon baking soda
Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved, last
thing, beating well. This makes 2 small loaves.
Egg Bread
1 quart meal
1 teaspoon salt
3 eggs
1 cup milk
1 tablespoon lard and butter
Pour a little boiling water over 1 quart of meal to scald it. Add a little salt
and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of lard and butter melted.
Add the whites last, well beaten.
Bake in a moderate oven till well done—almost an hour.
Quick Waffles
2 eggs
1 quart of milk
1 quart of flour
a little salt
1 tablespoon molten butter
1 teaspoon sugar
Page 80
Beat the eggs very light; then gradually mix in the milk, flour and salt; add
melted butter.
Pour into the waffle iron and bake at once.
Grease irons well and do not put in too much batter.
Dumplings That Never Fall
Two cupfuls of flour, two heaping teaspoons of baking powder, one-half
teaspoon of salt and one cupful of sweet milk. Stir and drop in small
spoonfuls into plenty of water, in which meat is boiling. Boil with cover off
for fifteen minutes, then put cover on and boil ten minutes longer. These are
very fine with either beef or chicken.
STATE OF ARIZONA
EXECUTIVE MANSION
Since equal suffrage became
effective in Arizona in December,
1912, the many critics of the
innovation have been quite effectually
silenced by the advantageous manner
in which enfranchisement of women
has operated. Not only have the
women of this state evinced an
intelligent and active interest in
governmental issues, but in several
instances important offices have been
conferred upon that element of the
electorate which recently acquired the
elective franchise. Kindly assure your
co-workers in Pennsylvania of my
best wishes for their success.
melted butter.
Pour into the waffle iron and bake at once.
Grease irons well and do not put in too much batter.
Dumplings That Never Fall
Two cupfuls of flour, two heaping teaspoons of baking powder, one-half
teaspoon of salt and one cupful of sweet milk. Stir and drop in small
spoonfuls into plenty of water, in which meat is boiling. Boil with cover off
for fifteen minutes, then put cover on and boil ten minutes longer. These are
very fine with either beef or chicken.
STATE OF ARIZONA
EXECUTIVE MANSION
Since equal suffrage became
effective in Arizona in December,
1912, the many critics of the
innovation have been quite effectually
silenced by the advantageous manner
in which enfranchisement of women
has operated. Not only have the
women of this state evinced an
intelligent and active interest in
governmental issues, but in several
instances important offices have been
conferred upon that element of the
electorate which recently acquired the
elective franchise. Kindly assure your
co-workers in Pennsylvania of my
best wishes for their success.
Page 81
W. P. Hunt.
Governor.
French Rolls
3 eggs
3 ounces butter
1 quart of flour
1 pint sweet milk
1 cake yeast
a little salt
Beat the eggs very light; melt the butter in the milk; add a little flour and a
little milk until all is mixed; then add yeast before all the milk and flour are
added.
Make into rolls and bake in a pan.
This should be made up at night and set to rise, and baked the next
morning.
Drop Muffins
3 eggs
1 quart of milk
1 tablespoon butter
¾ cake yeast
flour to make a batter stiff enough for a spoon to stand upright.
Make up at night and in morning drop from spoon into pan. Bake in a
quick oven.
We'll bring your friends and ours to this large dinner. It works the better
eaten before witnesses.
—Cartwright.
Governor.
French Rolls
3 eggs
3 ounces butter
1 quart of flour
1 pint sweet milk
1 cake yeast
a little salt
Beat the eggs very light; melt the butter in the milk; add a little flour and a
little milk until all is mixed; then add yeast before all the milk and flour are
added.
Make into rolls and bake in a pan.
This should be made up at night and set to rise, and baked the next
morning.
Drop Muffins
3 eggs
1 quart of milk
1 tablespoon butter
¾ cake yeast
flour to make a batter stiff enough for a spoon to stand upright.
Make up at night and in morning drop from spoon into pan. Bake in a
quick oven.
We'll bring your friends and ours to this large dinner. It works the better
eaten before witnesses.
—Cartwright.
Page 82
Soft Gingerbread
½ cup butter
2 eggs
1 cup hot water
1 teaspoon cloves
1 teaspoon soda
½ cup sugar
1 teacup molasses
1 teaspoon cinnamon
1 teaspoon ginger
2½ cups flour
Dissolve soda in couple teaspoonfuls hot water.
Gingerbread
1 cup sugar
1 cup molasses
2½ cups flour
¾ cups lard and butter
2 eggs
1 dessert spoon soda dissolved in cup cold water
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
Bake in slow oven and leave in pan until cold.
Cream Gingerbread
2 eggs, beaten, add
¾ cup sugar
¾ cup sour milk
1 tablespoon ginger
¾ cup molasses
1 teaspoon cinnamon
½ cup butter
2 eggs
1 cup hot water
1 teaspoon cloves
1 teaspoon soda
½ cup sugar
1 teacup molasses
1 teaspoon cinnamon
1 teaspoon ginger
2½ cups flour
Dissolve soda in couple teaspoonfuls hot water.
Gingerbread
1 cup sugar
1 cup molasses
2½ cups flour
¾ cups lard and butter
2 eggs
1 dessert spoon soda dissolved in cup cold water
1 teaspoon ginger
1 teaspoon cloves
1 teaspoon cinnamon
Bake in slow oven and leave in pan until cold.
Cream Gingerbread
2 eggs, beaten, add
¾ cup sugar
¾ cup sour milk
1 tablespoon ginger
¾ cup molasses
1 teaspoon cinnamon
Page 83
1½ level teaspoon soda well sifted
2 level cups flour
Bake in gem pans. Greatly improved by adding nuts and raisins.
Cream Gingerbread Cakes
2 eggs
½ cup molasses
grated rind of ½ lemon
1 teaspoon cinnamon
2 cups flour
½ cup sugar
¾ cup thick sour milk
1 saltspoon salt
1 tablespoon ginger
1½ teaspoons soda (level)
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.
Parliament Gingerbread
(With apologies to the English Suffragists)
½ lb. flour
½ lb. treacle
1 oz. butter
½ small spoon soda
1 dessert spoon ginger
1 dessert spoon mixed spices
½ cup sugar
A bit of hot water in which soda is dissolved.
2 level cups flour
Bake in gem pans. Greatly improved by adding nuts and raisins.
Cream Gingerbread Cakes
2 eggs
½ cup molasses
grated rind of ½ lemon
1 teaspoon cinnamon
2 cups flour
½ cup sugar
¾ cup thick sour milk
1 saltspoon salt
1 tablespoon ginger
1½ teaspoons soda (level)
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.
Parliament Gingerbread
(With apologies to the English Suffragists)
½ lb. flour
½ lb. treacle
1 oz. butter
½ small spoon soda
1 dessert spoon ginger
1 dessert spoon mixed spices
½ cup sugar
A bit of hot water in which soda is dissolved.
Page 84
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
1 cup sour milk
½ cup butter
2 eggs
2 pints flour
1 cup molasses
½ cup sugar
1½ teaspoons soda
2 teaspoons ginger
Dr. Van Valja's Griddle Cakes
1 cup boiled rice
1 level tablespoon flour
yolks of three eggs
pinch salt
Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle
greased with butter—eat with sugar and cinnamon.
Very good for a dyspeptic.
Sally Lunn
¼ cup sugar
1 egg
2 cups flour
2 tablespoons melted butter
1 cup milk
3 teaspoons baking powder
A good breakfast toast is made by dipping the slices of bread in a pint of
milk to which a beaten egg and a pinch of salt are added, and frying.
water; pour in treacle, and knead to smooth paste. Roll quite thin and cut in
oblongs. Bake about ¼ hour.
Soft Gingerbread
1 cup sour milk
½ cup butter
2 eggs
2 pints flour
1 cup molasses
½ cup sugar
1½ teaspoons soda
2 teaspoons ginger
Dr. Van Valja's Griddle Cakes
1 cup boiled rice
1 level tablespoon flour
yolks of three eggs
pinch salt
Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle
greased with butter—eat with sugar and cinnamon.
Very good for a dyspeptic.
Sally Lunn
¼ cup sugar
1 egg
2 cups flour
2 tablespoons melted butter
1 cup milk
3 teaspoons baking powder
A good breakfast toast is made by dipping the slices of bread in a pint of
milk to which a beaten egg and a pinch of salt are added, and frying.
Page 85
When Heat Turns Milk Sour
Here is a sour cream filling for cake: Mix equal quantities of thick, sour
cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to
give the proper taste, and spread between layers of cake.
Many kinds of cookies can be made with sour milk. Here is the recipe for
a good sort: Cream half a cup of butter with a cup of sugar and add a cup of
sour milk in which three-quarters of a teaspoon of soda has been dissolved,
and two cups or a little more of flour, sifted with half a teaspoon of cloves,
half a teaspoon of cinnamon and a teaspoon of salt. Chill the dough before
cutting the cookies. It must be rolled thin.
Corn bread can be made with sour milk in this way: Sift a cup of cornmeal
with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening
(clear chicken fat that has been fried out is a good kind), and then add a
cupful of sour milk and a beaten egg. Lastly, add half a teaspoon of soda. It is
well to add the soda last, where a light mixture is desired, as it begins to give
off carbon dioxide, the gas that makes the dough rise, as soon as it is moist
and comes in contact with the acid of the sour milk.
Graham bread made with sour milk in this way is delicious: Sift together a
cup and a half of graham flour and one of white. Add a cup of broken nut
meats and a teaspoon of salt. Then stir in half a cup of milk and a cup and a
half of sour milk, and, lastly, add a teaspoon of soda. The soda may be sifted
into a little of the white flour and added last, if adding it with the flour is
easier.
Here is a sour cream filling for cake: Mix equal quantities of thick, sour
cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to
give the proper taste, and spread between layers of cake.
Many kinds of cookies can be made with sour milk. Here is the recipe for
a good sort: Cream half a cup of butter with a cup of sugar and add a cup of
sour milk in which three-quarters of a teaspoon of soda has been dissolved,
and two cups or a little more of flour, sifted with half a teaspoon of cloves,
half a teaspoon of cinnamon and a teaspoon of salt. Chill the dough before
cutting the cookies. It must be rolled thin.
Corn bread can be made with sour milk in this way: Sift a cup of cornmeal
with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening
(clear chicken fat that has been fried out is a good kind), and then add a
cupful of sour milk and a beaten egg. Lastly, add half a teaspoon of soda. It is
well to add the soda last, where a light mixture is desired, as it begins to give
off carbon dioxide, the gas that makes the dough rise, as soon as it is moist
and comes in contact with the acid of the sour milk.
Graham bread made with sour milk in this way is delicious: Sift together a
cup and a half of graham flour and one of white. Add a cup of broken nut
meats and a teaspoon of salt. Then stir in half a cup of milk and a cup and a
half of sour milk, and, lastly, add a teaspoon of soda. The soda may be sifted
into a little of the white flour and added last, if adding it with the flour is
easier.
Page 86
Page 87
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
1 coffee cup sugar
2 Eggs
2 tablespoons butter
2 lemons (juice)
Beat all together and boil until it jellies. For orange cake use oranges
instead of lemons.
Filling
1 Lemon
1 cup Water
½ cup Sugar
1 tablespoon Corn Starch
1 Egg
Grated lemon rind
1 teaspoonful butter
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
1 coffee cup sugar
2 Eggs
2 tablespoons butter
2 lemons (juice)
Beat all together and boil until it jellies. For orange cake use oranges
instead of lemons.
Filling
1 Lemon
1 cup Water
½ cup Sugar
1 tablespoon Corn Starch
1 Egg
Grated lemon rind
1 teaspoonful butter
Page 88
Icing
3 cups brown sugar
1 cup sweet milk
3 large tablespoons butter
Boil until it will make a ball in cold water. Then beat until thick enough to
spread on cake. Flavor with vanilla.
Filling for Cake
3 grated apples
1 cup sugar
1 egg
Juice and grated rind of an orange or lemon. Let it come to a boil.
Delicious Nut Cake
Old English Recipe, year 1600
Coffee cup is used for measure.
2 cups of sugar rolled fine or sifted
1 cup of butter—creamed together
3 cups of flour—sifted 4 times
1 cup of cold water
4 eggs, whites and yolks beaten separately
2 large cups of walnut chopped or rolled
2 teaspoons of cream of tartar—level measure
Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add water,
then flour, mix the tartar in it—then nuts, then beaten whites of eggs. Bake ¾
of an hour if loaf, or half hour if divided into two portions or layers.
Icing
4 cups sugar
½ pint hot water
3 cups brown sugar
1 cup sweet milk
3 large tablespoons butter
Boil until it will make a ball in cold water. Then beat until thick enough to
spread on cake. Flavor with vanilla.
Filling for Cake
3 grated apples
1 cup sugar
1 egg
Juice and grated rind of an orange or lemon. Let it come to a boil.
Delicious Nut Cake
Old English Recipe, year 1600
Coffee cup is used for measure.
2 cups of sugar rolled fine or sifted
1 cup of butter—creamed together
3 cups of flour—sifted 4 times
1 cup of cold water
4 eggs, whites and yolks beaten separately
2 large cups of walnut chopped or rolled
2 teaspoons of cream of tartar—level measure
Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add water,
then flour, mix the tartar in it—then nuts, then beaten whites of eggs. Bake ¾
of an hour if loaf, or half hour if divided into two portions or layers.
Icing
4 cups sugar
½ pint hot water
Page 89
4 eggs beaten
citric acid about size of pea
vanilla
Boil water and sugar until it threads. Pour over the beaten whites of 4
eggs. Beat until almost cold then add citric acid dissolved in one teaspoon
boiling water, flavor with vanilla and spread between layers and over cake.
This keeps a long time in a locked closet.
Cookery has become an art, a noble science; cooks are gentlemen.
Burton.
Christmas Cakes
½ lb. Butter
6 Eggs
1 lb. Powdered Sugar
Flour enough to roll
Beat eggs separate
Cream butter; add sugar. Separate eggs; beat and add. Then flour to roll.
Cocoanut Tarts
7 eggs (whites)
1 lb. sugar (pulverized)
½ lb. butter
1 cocoanut
Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs
until very dry and light; mix well together and bake on pie crusts rolled very
thin. This amount will make four large tarts.
citric acid about size of pea
vanilla
Boil water and sugar until it threads. Pour over the beaten whites of 4
eggs. Beat until almost cold then add citric acid dissolved in one teaspoon
boiling water, flavor with vanilla and spread between layers and over cake.
This keeps a long time in a locked closet.
Cookery has become an art, a noble science; cooks are gentlemen.
Burton.
Christmas Cakes
½ lb. Butter
6 Eggs
1 lb. Powdered Sugar
Flour enough to roll
Beat eggs separate
Cream butter; add sugar. Separate eggs; beat and add. Then flour to roll.
Cocoanut Tarts
7 eggs (whites)
1 lb. sugar (pulverized)
½ lb. butter
1 cocoanut
Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs
until very dry and light; mix well together and bake on pie crusts rolled very
thin. This amount will make four large tarts.
Page 90
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.
Cinnamon Cake
1 cake compressed Yeast
¼ lb. Butter
1 tablespoon lard
1½ cups sugar
Pinch of Salt
(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.
Cinnamon Cake
1 cake compressed Yeast
¼ lb. Butter
1 tablespoon lard
1½ cups sugar
Pinch of Salt
Page 91
1 pint luke warm milk
Flour to stiffen
About six o'clock in the evening soak a cake of yeast in a little luke warm
water, make sponge with a little flour, water and yeast. Let rise until light,
about an hour.
Melt butter and lard and cream with sugar and salt; add luke warm milk
and some flour, then stir in sponge and gradually add more flour until stiff,
not as stiff as bread dough. Do not knead, simply stiffen.
Let rise until morning, then simply put in square or round cake pans about
one and one-half inches thick. Do not roll, just mold with the hands and let
rise about an hour.
Cover with little lumps of butter, then sprinkle with sugar and cinnamon
and bake twenty minutes. Thin slices of apples can be placed on top, also
peaches or almonds, blanched and chipped.
This is the genuine German cinnamon cake, and is excellent.
Inexpensive Spice Cake
½ cup shortening
2 cups brown sugar
grated rind of lemon
2 eggs, 3 cups flour
1 lb. seeded raisins
½ teaspoon cinnamon
dash of cloves and nutmeg
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.
Flour to stiffen
About six o'clock in the evening soak a cake of yeast in a little luke warm
water, make sponge with a little flour, water and yeast. Let rise until light,
about an hour.
Melt butter and lard and cream with sugar and salt; add luke warm milk
and some flour, then stir in sponge and gradually add more flour until stiff,
not as stiff as bread dough. Do not knead, simply stiffen.
Let rise until morning, then simply put in square or round cake pans about
one and one-half inches thick. Do not roll, just mold with the hands and let
rise about an hour.
Cover with little lumps of butter, then sprinkle with sugar and cinnamon
and bake twenty minutes. Thin slices of apples can be placed on top, also
peaches or almonds, blanched and chipped.
This is the genuine German cinnamon cake, and is excellent.
Inexpensive Spice Cake
½ cup shortening
2 cups brown sugar
grated rind of lemon
2 eggs, 3 cups flour
1 lb. seeded raisins
½ teaspoon cinnamon
dash of cloves and nutmeg
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.
Page 92
Black Walnut Cake
1 cup butter (creamed)
1 cup sugar
4 eggs
1 cup milk
2 teaspoons baking powder
Flour to stiffen
1 cup walnuts
1 teaspoon vanilla
Bake 20 or 30 minutes according to oven.
Scripture Cake
1 cup of butter— Judges 5 chap. 25 Verse
3½ " " flour— 1 Kings 4 " 22 "
3 " " sugar— Jeremiah 6 " 20 "
2 " " raisins— 1 Sam'l 30 " 12 "
2 " " figs— 1 Sam'l 30 " 12 "
1 " " water— Genesis 24 " 17 "
1 " " almond— Genesis 43 " 11 "
6 eggs— Isaiah 10 " 14 "
1 tablespoon of Honey— Exodus 33 " 3 "
A pinch of salt— Leviticus 2 " 13 "
Spices to taste— 1 Kings 10 " 10 "
Follow Solomon's advice for making good boys, and you will have a good
cake.
Proverbs: 23 Ch. 14 Verse.
1 cup butter (creamed)
1 cup sugar
4 eggs
1 cup milk
2 teaspoons baking powder
Flour to stiffen
1 cup walnuts
1 teaspoon vanilla
Bake 20 or 30 minutes according to oven.
Scripture Cake
1 cup of butter— Judges 5 chap. 25 Verse
3½ " " flour— 1 Kings 4 " 22 "
3 " " sugar— Jeremiah 6 " 20 "
2 " " raisins— 1 Sam'l 30 " 12 "
2 " " figs— 1 Sam'l 30 " 12 "
1 " " water— Genesis 24 " 17 "
1 " " almond— Genesis 43 " 11 "
6 eggs— Isaiah 10 " 14 "
1 tablespoon of Honey— Exodus 33 " 3 "
A pinch of salt— Leviticus 2 " 13 "
Spices to taste— 1 Kings 10 " 10 "
Follow Solomon's advice for making good boys, and you will have a good
cake.
Proverbs: 23 Ch. 14 Verse.
Page 93
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.
Ratan Kuchen
½ lb. butter
1 pint milk
4 eggs
1 cake yeast
¾ cup seedless raisins
¼ pound blanched almonds (split)
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.
Ratan Kuchen
½ lb. butter
1 pint milk
4 eggs
1 cake yeast
¾ cup seedless raisins
¼ pound blanched almonds (split)
Page 94
1 cup sugar
1 pinch salt
Soak yeast in a little warm water and some of the milk 10 minutes, then
set a sponge and let it stand about 1 hour (before breakfast); cream butter; add
sugar and beat thoroughly; beat the 4 eggs light and add gradually to creamed
butter and sugar; now add the other 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.
Golden Cake
½ cup butter
1 cup sugar
Yolks 10 eggs
½ cup milk
2 cups flour
3 teaspoons baking powder
2 teaspoons orange extract
cream butter
Add sugar gradually and yolks of eggs beaten until thick, add lemon
colored extract. Mix and sift flour and baking powder and add alternately
with milk to first mixture.
Pineapple Cake
1 egg
½ cup butter
¾ cup sugar
¾ cup milk
1 pinch salt
Soak yeast in a little warm water and some of the milk 10 minutes, then
set a sponge and let it stand about 1 hour (before breakfast); cream butter; add
sugar and beat thoroughly; beat the 4 eggs light and add gradually to creamed
butter and sugar; now add the other 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.
Golden Cake
½ cup butter
1 cup sugar
Yolks 10 eggs
½ cup milk
2 cups flour
3 teaspoons baking powder
2 teaspoons orange extract
cream butter
Add sugar gradually and yolks of eggs beaten until thick, add lemon
colored extract. Mix and sift flour and baking powder and add alternately
with milk to first mixture.
Pineapple Cake
1 egg
½ cup butter
¾ cup sugar
¾ cup milk
Page 95
1½ teaspoons baking powder
1½ cups flour
Make in two layers and when ready to serve put grated pineapple on each
layer of cake. Whip half a pint of cream, sweeten to taste and put over
pineapples.
(Bananas can be used instead of pineapples).
Ginger Cookies
3 lbs. flour
1 lb. butter and lard mixed
1 lb. brown sugar
1 pint molasses
1 good sized teaspoon of soda or 2 level ones.
Add ginger to taste—about 4 level teaspoons, also lemon extract or grated
rind and juice if preferred.
Put flour, sugar and butter together and rub thoroughly. Make hole in
center and pour in the molasses in which the soda has been beaten in. Stir all
well together, break off enough to roll out; cut, space in pan and bake in very
moderate oven.
These keep well, especially in stone crock. This recipe makes a quantity if
cut with small cutter.
Pound Cake
1 lb. flour
1 lb. pulverized sugar
flavoring
1 lb. butter
10 eggs
Cream butter and sugar to finest possible consistency. Add 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.
1½ cups flour
Make in two layers and when ready to serve put grated pineapple on each
layer of cake. Whip half a pint of cream, sweeten to taste and put over
pineapples.
(Bananas can be used instead of pineapples).
Ginger Cookies
3 lbs. flour
1 lb. butter and lard mixed
1 lb. brown sugar
1 pint molasses
1 good sized teaspoon of soda or 2 level ones.
Add ginger to taste—about 4 level teaspoons, also lemon extract or grated
rind and juice if preferred.
Put flour, sugar and butter together and rub thoroughly. Make hole in
center and pour in the molasses in which the soda has been beaten in. Stir all
well together, break off enough to roll out; cut, space in pan and bake in very
moderate oven.
These keep well, especially in stone crock. This recipe makes a quantity if
cut with small cutter.
Pound Cake
1 lb. flour
1 lb. pulverized sugar
flavoring
1 lb. butter
10 eggs
Cream butter and sugar to finest possible consistency. Add 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.
Page 96
Bake in a slow oven one and one-half hours.
Hints:—Secret of fine pound cake is in the mixing, much beating being
essential.
One-half the recipe serves fifteen persons amply.
A paler yellow cake can be had by substituting the whites of two eggs for
every yolk discarded.
In the full recipe not more than four yolks should be discarded.
A very little lemon combined with vanilla or almond, improves the flavor
of the cake.
Bake, if possible, in an old-fashioned tin pan with a center tube.
Doughnuts
1 cup Sugar
2 Eggs
2 tablespoons melted butter
1 cup sour or butter milk
1 small teaspoon soda
Flour enough to make a soft dough
1 teaspoon baking powder
Mix eggs, sugar and butter; add sour milk or buttermilk with soda
dissolved. Then stir in flour with baking powder added.
Do not roll too thin.
Have lard boiling when you drop in the doughnuts. A slice of raw potato in
the lard will prevent the lard taste.
Cream Cake
1 Cup Butter
1 tablespoon Lard
2 cups Sugar
1 cup Sweet Milk
Hints:—Secret of fine pound cake is in the mixing, much beating being
essential.
One-half the recipe serves fifteen persons amply.
A paler yellow cake can be had by substituting the whites of two eggs for
every yolk discarded.
In the full recipe not more than four yolks should be discarded.
A very little lemon combined with vanilla or almond, improves the flavor
of the cake.
Bake, if possible, in an old-fashioned tin pan with a center tube.
Doughnuts
1 cup Sugar
2 Eggs
2 tablespoons melted butter
1 cup sour or butter milk
1 small teaspoon soda
Flour enough to make a soft dough
1 teaspoon baking powder
Mix eggs, sugar and butter; add sour milk or buttermilk with soda
dissolved. Then stir in flour with baking powder added.
Do not roll too thin.
Have lard boiling when you drop in the doughnuts. A slice of raw potato in
the lard will prevent the lard taste.
Cream Cake
1 Cup Butter
1 tablespoon Lard
2 cups Sugar
1 cup Sweet Milk
Page 97
3 Eggs
2 teaspoons Baking Powder
1 teaspoon Vanilla
1 Quart Flour
To aid the reader, a larger image of the handwritten note can be found by
clicking on this image.
One Egg Cake
1 cup butter
1½ cups sugar
3 cups flour
2 teaspoons Baking Powder
1 teaspoon Vanilla
1 Quart Flour
To aid the reader, a larger image of the handwritten note can be found by
clicking on this image.
One Egg Cake
1 cup butter
1½ cups sugar
3 cups flour
Page 98
1 cup sweet milk
1 egg
3 teaspoons baking powder
1 cup chopped raisins
Devil's Food
2 cups brown sugar
2 eggs
3 cups flour
½ cup boiling water
½ cup sour cream
½ cup butter
½ cup grated chocolate
1½ teaspoons soda
Dissolve soda in boiling water and pour over chocolate and let cool. Beat
butter and sugar to a cream, add the eggs and other things. Bake in layers.
Bride's Cake
12 eggs (whites)
1 small cup butter
4 small cups flour
2 teaspoons baking powder
3 cups sugar
1 cup sweet milk
½ cup corn starch
Flavor to taste
This makes two good sized cakes, or four layers.
Date Cake
1 Cup Sugar
½ Cup Butter
2 Eggs
2 Cups Flour
1 egg
3 teaspoons baking powder
1 cup chopped raisins
Devil's Food
2 cups brown sugar
2 eggs
3 cups flour
½ cup boiling water
½ cup sour cream
½ cup butter
½ cup grated chocolate
1½ teaspoons soda
Dissolve soda in boiling water and pour over chocolate and let cool. Beat
butter and sugar to a cream, add the eggs and other things. Bake in layers.
Bride's Cake
12 eggs (whites)
1 small cup butter
4 small cups flour
2 teaspoons baking powder
3 cups sugar
1 cup sweet milk
½ cup corn starch
Flavor to taste
This makes two good sized cakes, or four layers.
Date Cake
1 Cup Sugar
½ Cup Butter
2 Eggs
2 Cups Flour
Page 99
1 heaping teaspoon baking powder
1
/3 cup Milk
1 lb. stoned and chopped dates rolled on a portion of the flour
Cream the sugar and butter. Add the well beaten yolks; then the whites;
then the flour well sifted with the baking powder. Beat until smooth; add
milk, then dates. Beat thoroughly and bake three-quarters of an hour in a
steady, but not too hot oven.
Pfeffernusse (Pepper Nuts)
1 cup Lard
1 cup Butter
2 cups Brown Sugar
3 Eggs
2 teaspoons Annise seed (ground)
2 oz. whole coriander seed
½ lb. Chopped Almonds
½ lb. Mixed Citron
6 cups Molasses
2 teaspoons Soda
1 Quart Flour
1 teaspoon Cream of Tartar
Cocoanut Cake
1 cup butter
1 cup sweet milk
1 teaspoon soda
1 grated cocoanut
3 cups sugar
4½ cups flour
2 teaspoons cream tartar
4 eggs (beaten separately)
In place of the soda and cream of tartar 3 teaspoons of baking powder can
be used.
1
/3 cup Milk
1 lb. stoned and chopped dates rolled on a portion of the flour
Cream the sugar and butter. Add the well beaten yolks; then the whites;
then the flour well sifted with the baking powder. Beat until smooth; add
milk, then dates. Beat thoroughly and bake three-quarters of an hour in a
steady, but not too hot oven.
Pfeffernusse (Pepper Nuts)
1 cup Lard
1 cup Butter
2 cups Brown Sugar
3 Eggs
2 teaspoons Annise seed (ground)
2 oz. whole coriander seed
½ lb. Chopped Almonds
½ lb. Mixed Citron
6 cups Molasses
2 teaspoons Soda
1 Quart Flour
1 teaspoon Cream of Tartar
Cocoanut Cake
1 cup butter
1 cup sweet milk
1 teaspoon soda
1 grated cocoanut
3 cups sugar
4½ cups flour
2 teaspoons cream tartar
4 eggs (beaten separately)
In place of the soda and cream of tartar 3 teaspoons of baking powder can
be used.
Page 100
Jam Cake
1 cup brown sugar
2-3 cup butter and lard
3 eggs
1 glass of strawberry jam
1 teaspoon cloves
1 teaspoon cinnamon
½ grated nutmeg
½ cup sour milk
1 teaspoon soda
2 cups flour
Bake in a slow oven.
A march before day to dress one's dinner, and a light dinner to prepare
one's supper are the best cooks. Alexander.
Hickory Nut Cake
1 cup sugar
½ cup sweet milk
3 eggs
½ cup butter
2 teaspoons baking powder
flour to stiffen
One large cup chopped hickory nuts and sprinkle a little salt and flour with
them. This makes two layers.
Lace Cakes
1 cup brown sugar
1 egg, not beaten
1½ tablespoon flour
1 round teaspoon butter
1 cup English walnuts chopped
1 cup brown sugar
2-3 cup butter and lard
3 eggs
1 glass of strawberry jam
1 teaspoon cloves
1 teaspoon cinnamon
½ grated nutmeg
½ cup sour milk
1 teaspoon soda
2 cups flour
Bake in a slow oven.
A march before day to dress one's dinner, and a light dinner to prepare
one's supper are the best cooks. Alexander.
Hickory Nut Cake
1 cup sugar
½ cup sweet milk
3 eggs
½ cup butter
2 teaspoons baking powder
flour to stiffen
One large cup chopped hickory nuts and sprinkle a little salt and flour with
them. This makes two layers.
Lace Cakes
1 cup brown sugar
1 egg, not beaten
1½ tablespoon flour
1 round teaspoon butter
1 cup English walnuts chopped
Page 101
Bake on the underside of a pan in a slow oven. This makes 20 cakes.
"Do not misunderstand me. Woman
suffrage is right. It is just. It is expedient. In all
moral issues the woman voters make a loyal
legion that cannot be betrayed to the forces of
evil; and however they are betrayed—as we all
are—in campaigns against the Beast, the good
that they do in an election is a great gain to a
community and a powerful aid to reform. I
believe that when the women see the Beast,
they will be the first to attack it. I believe that
in this our first successful campaign against it,
the women saved us."
Hon. Ben Lindsay.
Lace Cakes
1 cup sugar
1 teaspoon butter
2 teaspoons baking powder
1 teaspoon vanilla
2 eggs
2½ cups rolled oats
Cream butter, add sugar and eggs. To this add vanilla and baking powder,
and when these are thoroughly mixed, stir in the oats. This should make a
stiff batter, and more oats may be added if batter is not stiff enough.
Mold into little cakes with a teaspoon and bake in buttered pans two
inches apart, for ten minutes.
"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.
Lace Cakes
1 cup sugar
1 teaspoon butter
2 teaspoons baking powder
1 teaspoon vanilla
2 eggs
2½ cups rolled oats
Cream butter, add sugar and eggs. To this add vanilla and baking powder,
and when these are thoroughly mixed, stir in the oats. This should make a
stiff batter, and more oats may be added if batter is not stiff enough.
Mold into little cakes with a teaspoon and bake in buttered pans two
inches apart, for ten minutes.
Page 102
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.
Apple Sauce Cake
½ cup butter
a little salt
3 cups sifted flour
½ teaspoon cloves
½ cup nuts
1½ cups apple sauce
1½ cups sugar
½ teaspoon cinnamon
1 cup seeded raisins
2 scant teaspoons soda dissolved in a little water, boiling.
Bake in a slow oven.
Quick Coffee Cakes
Cream one-fourth of a cupful of butter, three-fourths of a cupful of sugar,
one egg; add one cupful of milk, two and one-half cupfuls of flour in which
two teaspoons of baking powder have been sifted. Beat smooth, then add as
many raisins as desired and bake in two pie tins. When the top has begun to
crust over, brush with melted butter and sprinkle with sugar and cinnamon.
Bake a golden brown.
Sand Tarts
One pound of granulated sugar, three-quarters of a pound of butter, one
pound of flour, one pound of almonds blanched and split, and three eggs.
Cream butter and sugar till very light, add the yolks of the three eggs and the
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.
Apple Sauce Cake
½ cup butter
a little salt
3 cups sifted flour
½ teaspoon cloves
½ cup nuts
1½ cups apple sauce
1½ cups sugar
½ teaspoon cinnamon
1 cup seeded raisins
2 scant teaspoons soda dissolved in a little water, boiling.
Bake in a slow oven.
Quick Coffee Cakes
Cream one-fourth of a cupful of butter, three-fourths of a cupful of sugar,
one egg; add one cupful of milk, two and one-half cupfuls of flour in which
two teaspoons of baking powder have been sifted. Beat smooth, then add as
many raisins as desired and bake in two pie tins. When the top has begun to
crust over, brush with melted butter and sprinkle with sugar and cinnamon.
Bake a golden brown.
Sand Tarts
One pound of granulated sugar, three-quarters of a pound of butter, one
pound of flour, one pound of almonds blanched and split, and three eggs.
Cream butter and sugar till very light, add the yolks of the three eggs and the
Page 103
whites of two. Add the flour; roll on the board and cut in oblong or diamond
shapes. Beat the white of the remaining egg and bake.
Sand Tarts
2 lbs. light brown sugar
¾ lb. butter
2 lbs. flour
3 eggs
Milk enough to make a stiff dough. Roll very thin, cut out and brush over
with beaten egg and milk mixed together. Put two or three blanched almonds
on each tart and dust with cinnamon and sugar.
Bake in moderate oven.
Cheap Cake
2 cups sugar
1 teaspoon butter
4 cups flour
3 eggs
1 cup water
2 teaspoons baking powder
Flavor to taste
shapes. Beat the white of the remaining egg and bake.
Sand Tarts
2 lbs. light brown sugar
¾ lb. butter
2 lbs. flour
3 eggs
Milk enough to make a stiff dough. Roll very thin, cut out and brush over
with beaten egg and milk mixed together. Put two or three blanched almonds
on each tart and dust with cinnamon and sugar.
Bake in moderate oven.
Cheap Cake
2 cups sugar
1 teaspoon butter
4 cups flour
3 eggs
1 cup water
2 teaspoons baking powder
Flavor to taste
Page 104
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.
Hermits
1½ cups sugar
¾ cup butter
3 tablespoons milk—sweet or sour
3 eggs—whites and yolks beaten separately
1 teaspoon soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger
1 level teaspoon cloves
1 cup chopped seeded raisins
1 cup chopped nuts
Even cup of flour
Drop on greased pan and bake.
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.
Hermits
1½ cups sugar
¾ cup butter
3 tablespoons milk—sweet or sour
3 eggs—whites and yolks beaten separately
1 teaspoon soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger
1 level teaspoon cloves
1 cup chopped seeded raisins
1 cup chopped nuts
Even cup of flour
Drop on greased pan and bake.
Page 105
Hermits
1½ cups sugar
3 eggs
1 cup chopped walnuts or hickory nuts
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup butter
1 cup chopped raisins
1-3 cup sliced citron
1 teaspoon cloves
½ teaspoon soda
Dissolve soda in tablespoon hot water. Flour enough to make a stiff batter,
drop in small cakes with teaspoon and bake in slow oven.
Cocoanut Cookies
1 cup butter
4 eggs
1 lemon—juice and rind
4 cups sugar
4 teaspoons baking powder
1 pound package grated cocoanut
Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add
juice and rind of lemon. Then flour, into which has been sifted the baking
powder. Sift flour and baking powder twice before adding to mixture. Use
enough flour to make a very stiff batter, add cocoanut, and last, fold in the
whites of the eggs beaten to a stiff froth.
Drop on buttered tins and bake in moderate oven.
1½ cups sugar
3 eggs
1 cup chopped walnuts or hickory nuts
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup butter
1 cup chopped raisins
1-3 cup sliced citron
1 teaspoon cloves
½ teaspoon soda
Dissolve soda in tablespoon hot water. Flour enough to make a stiff batter,
drop in small cakes with teaspoon and bake in slow oven.
Cocoanut Cookies
1 cup butter
4 eggs
1 lemon—juice and rind
4 cups sugar
4 teaspoons baking powder
1 pound package grated cocoanut
Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add
juice and rind of lemon. Then flour, into which has been sifted the baking
powder. Sift flour and baking powder twice before adding to mixture. Use
enough flour to make a very stiff batter, add cocoanut, and last, fold in the
whites of the eggs beaten to a stiff froth.
Drop on buttered tins and bake in moderate oven.
Page 106
PASTRIES, PIES, ETC.
Grape Fruit Pie
First bake a shell as for lemon pie, then make a filling as follows: Mix one
tablespoon of cornstarch in a little cold water, and over this pour one cupful
of boiling water. To this add the juice of two grapefruits, the grated rind and
juice of one orange, the beaten yolks of two eggs, and the white of one, and a
small piece of butter. Put all in the double boiler and cook until thick, stirring
all the time. When done, put in the shell. Now beat up the white of the second
egg with one-half a cupful of sugar until thick, and spread with a knife over
the pie. Put in the oven and let brown lightly. Serve cold. This makes a
delicious pie.
Spice Pie
The yolks of three eggs, one and one-half cupfuls of sugar, one cupful of
cream, two tablespoons of flour, two-thirds of a cupful of butter, one teaspoon
of spice, cloves, cinnamon and nutmeg.
Mix the flour and sugar together, then cream with the butter. Add the yolks
of the eggs, beating thoroughly. Next add cream and spices. Use the whites
for the frosting.
Cream Pie
1½ cups milk
2 egg yolks
2 tablespoons sugar
a little salt
1 tablespoon butter
Vanilla to taste
Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1
tablespoon of cornstarch and 1 tablespoon flour (rounded).
Grape Fruit Pie
First bake a shell as for lemon pie, then make a filling as follows: Mix one
tablespoon of cornstarch in a little cold water, and over this pour one cupful
of boiling water. To this add the juice of two grapefruits, the grated rind and
juice of one orange, the beaten yolks of two eggs, and the white of one, and a
small piece of butter. Put all in the double boiler and cook until thick, stirring
all the time. When done, put in the shell. Now beat up the white of the second
egg with one-half a cupful of sugar until thick, and spread with a knife over
the pie. Put in the oven and let brown lightly. Serve cold. This makes a
delicious pie.
Spice Pie
The yolks of three eggs, one and one-half cupfuls of sugar, one cupful of
cream, two tablespoons of flour, two-thirds of a cupful of butter, one teaspoon
of spice, cloves, cinnamon and nutmeg.
Mix the flour and sugar together, then cream with the butter. Add the yolks
of the eggs, beating thoroughly. Next add cream and spices. Use the whites
for the frosting.
Cream Pie
1½ cups milk
2 egg yolks
2 tablespoons sugar
a little salt
1 tablespoon butter
Vanilla to taste
Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1
tablespoon of cornstarch and 1 tablespoon flour (rounded).
Page 107
Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanut
browned lightly; now cover with whipped cream and cream nuts.
Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt, one-
fourth cup ice cold water, one teaspoon baking powder. Mix salt, baking
powder and flour thoroughly, chop in the lard, add water. Use as little flour as
possible when rolling out. This makes a light, crisp, flaky and delicious pie
crust.
Pie for a Suffragist's Doubting Husband
1 qt. milk human kindness
8 reasons:
War
White Slavery
Child Labor
8,000,000 Working Women
Bad Roads
Poisonous Water
Impure Food
Mix the crust with tact and velvet gloves, using no sarcasm, especially
with the upper crust. Upper crusts must be handled with extreme care for they
quickly sour if manipulated roughly.
Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe
for the making of the opera "Pagliacci."
Beat a large bass drum with the white of one clown. Then mix with a
prologue and roll very thin. Fill with a circus just coming to town. One leer,
one scowl and one tragical grin. Bake in a sob of Carusian size. Result: the
most toothsome of Italy's pies.
Where is the man that can live without dining?
browned lightly; now cover with whipped cream and cream nuts.
Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt, one-
fourth cup ice cold water, one teaspoon baking powder. Mix salt, baking
powder and flour thoroughly, chop in the lard, add water. Use as little flour as
possible when rolling out. This makes a light, crisp, flaky and delicious pie
crust.
Pie for a Suffragist's Doubting Husband
1 qt. milk human kindness
8 reasons:
War
White Slavery
Child Labor
8,000,000 Working Women
Bad Roads
Poisonous Water
Impure Food
Mix the crust with tact and velvet gloves, using no sarcasm, especially
with the upper crust. Upper crusts must be handled with extreme care for they
quickly sour if manipulated roughly.
Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe
for the making of the opera "Pagliacci."
Beat a large bass drum with the white of one clown. Then mix with a
prologue and roll very thin. Fill with a circus just coming to town. One leer,
one scowl and one tragical grin. Bake in a sob of Carusian size. Result: the
most toothsome of Italy's pies.
Where is the man that can live without dining?
Page 108
—Lytton.
Orange Pie
1 Large Grated Apple
1 Orange—grated rind and juice
½ cup Sugar
2 Eggs—Butter size of an egg
Grate apple; add orange, sugar, butter and yolks. Beat whites and add
lastly. Bake slowly in open shells.
Lancaster County Pie
1 cup molasses
1 teaspoon soda
1 cup sugar
1 cup boiling water
3 cups flour
½ cup butter
Make a pie crust and line 4 pie pans. Put soda in the molasses and heat
thoroughly, then add the boiling water. Divide in the four pans. Mix flour,
sugar and butter together for the crumbs and put on top of the syrup.
Bake in moderate oven.
Brown Sugar Pie
3
/3 cupful of brown sugar
1 tablespoon butter
2 tablespoons milk
1½ teaspoons vanilla
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.
Orange Pie
1 Large Grated Apple
1 Orange—grated rind and juice
½ cup Sugar
2 Eggs—Butter size of an egg
Grate apple; add orange, sugar, butter and yolks. Beat whites and add
lastly. Bake slowly in open shells.
Lancaster County Pie
1 cup molasses
1 teaspoon soda
1 cup sugar
1 cup boiling water
3 cups flour
½ cup butter
Make a pie crust and line 4 pie pans. Put soda in the molasses and heat
thoroughly, then add the boiling water. Divide in the four pans. Mix flour,
sugar and butter together for the crumbs and put on top of the syrup.
Bake in moderate oven.
Brown Sugar Pie
3
/3 cupful of brown sugar
1 tablespoon butter
2 tablespoons milk
1½ teaspoons vanilla
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.
Page 109
Banbury Tart
1 cup flour
2 heaping tablespoons of lard
Cold water
Handle as little as possible; roll thin and cut with cutter 6 inches in
diameter.
Filling
1 egg beaten light
1 cup raisins
1 cup sugar
1 tablespoon of flour
Juice of one lemon and grated rind
Mix well and cook to consistency of custard, and fill the pastry which is
turned up and made into the shape of a tart.
1 cup flour
2 heaping tablespoons of lard
Cold water
Handle as little as possible; roll thin and cut with cutter 6 inches in
diameter.
Filling
1 egg beaten light
1 cup raisins
1 cup sugar
1 tablespoon of flour
Juice of one lemon and grated rind
Mix well and cook to consistency of custard, and fill the pastry which is
turned up and made into the shape of a tart.
Page 110
PUDDINGS
Page 111
It almost makes me wish I vow to have two stomachs like a
cow. Hood.
Bakewell Pudding
The famous dainty from the town of Bakewell, Derbyshire,
England.
PASTE
6 oz. flour
2 oz. margarine
cow. Hood.
Bakewell Pudding
The famous dainty from the town of Bakewell, Derbyshire,
England.
PASTE
6 oz. flour
2 oz. margarine
Page 112
½ small spoon baking powder
MIXTURE
1½ ounces butter
3 ounces sugar
2 eggs
1 dessert spoon corn flour
½ cup hot water
½ small spoon lemon juice
Make the paste, roll quite thin, and line an ashet; spread bottom with jam;
pour on top above mixture, prepared as follows:—melt butter, add sugar,
flour, and beat well, then the water, and fruit juice; finally, the eggs, well
beaten.
Bake for about ½ an hour. Serve, of course, cold.
Graham Pudding
1 cup molasses
1 cup sweet milk
1½ cups graham flour
1 egg
1 tablespoon butter
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon soda
1 cup raisins
Put in buttered pudding dish and steam 3 hours.
Norwegian Prune Pudding
½ lb. prunes
2 cups cold water
1 cup sugar
1 inch piece stick cinnamon
11/3 cups boiling water
MIXTURE
1½ ounces butter
3 ounces sugar
2 eggs
1 dessert spoon corn flour
½ cup hot water
½ small spoon lemon juice
Make the paste, roll quite thin, and line an ashet; spread bottom with jam;
pour on top above mixture, prepared as follows:—melt butter, add sugar,
flour, and beat well, then the water, and fruit juice; finally, the eggs, well
beaten.
Bake for about ½ an hour. Serve, of course, cold.
Graham Pudding
1 cup molasses
1 cup sweet milk
1½ cups graham flour
1 egg
1 tablespoon butter
1 teaspoon cinnamon
½ teaspoon nutmeg
1 teaspoon soda
1 cup raisins
Put in buttered pudding dish and steam 3 hours.
Norwegian Prune Pudding
½ lb. prunes
2 cups cold water
1 cup sugar
1 inch piece stick cinnamon
11/3 cups boiling water
Page 113
1
/3 cup corn starch
1 tablespoon lemon juice
Pick out and wash prunes; then soak 1 hour in cold water, and boil until
soft; remove stones; obtain meat from stones and add to prunes; then add
sugar, cinnamon, boiling water, and simmer ten minutes.
Dilute corn starch with enough cold water to pour easily; add to prune
mixture and cook five minutes. Remove cinnamon; mould; then chill and
serve with whipped cream.
STATE OF IDAHO
GOVERNOR'S OFFICE,
Boise.
January 22, 1915.
Woman Suffrage has gone beyond the
trial stage in Idaho. We have had it in
operation for many years and it is now
thoroughly and satisfactorily established.
Its repeal would not carry a single county
in the State.
The women form an intelligent,
patriotic and energetic element in our
politics. They have been instrumental in
accomplishing many needed reforms
along domestic and moral lines, and in
creating a sentiment favorable to the
strict enforcement of the law.
The impression that Woman Suffrage
inspires an ambition in women to seek
and hold public office is altogether
wrong. The contrary is true. The women
of Idaho are not politicians, but they
demand faithful and conscientious
/3 cup corn starch
1 tablespoon lemon juice
Pick out and wash prunes; then soak 1 hour in cold water, and boil until
soft; remove stones; obtain meat from stones and add to prunes; then add
sugar, cinnamon, boiling water, and simmer ten minutes.
Dilute corn starch with enough cold water to pour easily; add to prune
mixture and cook five minutes. Remove cinnamon; mould; then chill and
serve with whipped cream.
STATE OF IDAHO
GOVERNOR'S OFFICE,
Boise.
January 22, 1915.
Woman Suffrage has gone beyond the
trial stage in Idaho. We have had it in
operation for many years and it is now
thoroughly and satisfactorily established.
Its repeal would not carry a single county
in the State.
The women form an intelligent,
patriotic and energetic element in our
politics. They have been instrumental in
accomplishing many needed reforms
along domestic and moral lines, and in
creating a sentiment favorable to the
strict enforcement of the law.
The impression that Woman Suffrage
inspires an ambition in women to seek
and hold public office is altogether
wrong. The contrary is true. The women
of Idaho are not politicians, but they
demand faithful and conscientious
Page 114
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
Suet Pudding
1 cup suet
1 cup brown sugar
1 cup raisins
1 pint flour
1 cup milk
2 teaspoons baking powder
Mix suet, chopped fine, raisins and sugar, then add flour and baking
powder, add milk and steam three hours. Serve with sauce.
Plain Suet Pudding
1 cup beef suet
1 teaspoon salt
2 eggs
3½ cups flour
3 teaspoons baking powder
2 cups milk
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
Suet Pudding
1 cup suet
1 cup brown sugar
1 cup raisins
1 pint flour
1 cup milk
2 teaspoons baking powder
Mix suet, chopped fine, raisins and sugar, then add flour and baking
powder, add milk and steam three hours. Serve with sauce.
Plain Suet Pudding
1 cup beef suet
1 teaspoon salt
2 eggs
3½ cups flour
3 teaspoons baking powder
2 cups milk
Page 115
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.
Cottage Fruit Pudding
2 teaspoons butter
1 egg
¼ teaspoon salt
1 cup sugar
½ cup milk
1¾ cups flour
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.
Plum Pudding
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.
Cottage Fruit Pudding
2 teaspoons butter
1 egg
¼ teaspoon salt
1 cup sugar
½ cup milk
1¾ cups flour
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.
Plum Pudding
Page 116
2 lbs. suet
1 lb. sugar
½ lb. flour
12 eggs
1 pint milk
2 nutmegs grated
¼ oz. cloves.
2 lbs. bread crumbs (dry)
2 lbs. raisins
2 lbs. currants
¼ lb. orange & lemon peel
1 cup brandy
½ oz. mace
¼ oz. allspice
Free suet from strings and chop fine. Seed raisins, chop fine and dredge
with flour. Cream suet and sugar; beat in the yolks when whipped smooth
and light; next put in milk; then flour and crumbs alternately with beaten
whites; then brandy and spice, and lastly the fruit well dredged with flour.
Mix all thoroughly. Take well buttered bowls filled to the top with the
mixture and steam five hours. (This pudding will keep a long time).
When cold cover with cheesecloth and tie with cord around the rim of
the bowl. Steam again one hour before using. Use wine or brandy sauce.
When on the table pour a little brandy or rum over the top of the pudding
and set fire to it. This adds much to the flavor.
1 lb. sugar
½ lb. flour
12 eggs
1 pint milk
2 nutmegs grated
¼ oz. cloves.
2 lbs. bread crumbs (dry)
2 lbs. raisins
2 lbs. currants
¼ lb. orange & lemon peel
1 cup brandy
½ oz. mace
¼ oz. allspice
Free suet from strings and chop fine. Seed raisins, chop fine and dredge
with flour. Cream suet and sugar; beat in the yolks when whipped smooth
and light; next put in milk; then flour and crumbs alternately with beaten
whites; then brandy and spice, and lastly the fruit well dredged with flour.
Mix all thoroughly. Take well buttered bowls filled to the top with the
mixture and steam five hours. (This pudding will keep a long time).
When cold cover with cheesecloth and tie with cord around the rim of
the bowl. Steam again one hour before using. Use wine or brandy sauce.
When on the table pour a little brandy or rum over the top of the pudding
and set fire to it. This adds much to the flavor.
Page 117
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.
Lemon Hard Sauce
Cream two tablespoons of butter until soft, add one tablespoon of lemon
juice and a little nutmeg, then beat in enough sifted confectioner's sugar to
make a light, fluffy mass. Let it harden a little before serving.
Corn Pudding
9 large ears of corn
1 tablespoon butter
1 teaspoon salt
3 eggs or 2 will do (beaten)
2 cups of boiled rice
1 cup milk
pepper and little sugar
Score and cut corn fine—scraping the last off cob. Put the butter in the
hot rice. First mix rice and corn well together, then beat in the custard.
Raw Carrot Pudding
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.
Lemon Hard Sauce
Cream two tablespoons of butter until soft, add one tablespoon of lemon
juice and a little nutmeg, then beat in enough sifted confectioner's sugar to
make a light, fluffy mass. Let it harden a little before serving.
Corn Pudding
9 large ears of corn
1 tablespoon butter
1 teaspoon salt
3 eggs or 2 will do (beaten)
2 cups of boiled rice
1 cup milk
pepper and little sugar
Score and cut corn fine—scraping the last off cob. Put the butter in the
hot rice. First mix rice and corn well together, then beat in the custard.
Raw Carrot Pudding
Page 118
1 cup carrots, grated
1 cup potatoes, grated
1½ cups white sugar
2 cups flour
1 cup raisins
1 teaspoon soda
Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with
whipped cream or sauce.
STATE OF ILLINOIS
GOVERNOR'S OFFICE
Springfield
Since, on viewing the past in
perspective, we can derive a lesson such
as is contained in the steady, sure advance
of the world by successive steps toward a
higher moral consciousness with a broad
humanitarianism as its basis, may we not,
by virtue of this fact, find the way lighted
to the future—a future in which men and
women will combine forces and resort to
helpful co-operation in all those things
which add to the sum of human
happiness. If history shows that the most
rapid strides toward a lofty civilization
have been made since both the sexes
assumed this attitude of mutual
helpfulness, does it not, by that same
token, reveal the source of greatest
efficiency while indicating that feminism
is humanism, and thus foretelling the
trend of human development.
1 cup potatoes, grated
1½ cups white sugar
2 cups flour
1 cup raisins
1 teaspoon soda
Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with
whipped cream or sauce.
STATE OF ILLINOIS
GOVERNOR'S OFFICE
Springfield
Since, on viewing the past in
perspective, we can derive a lesson such
as is contained in the steady, sure advance
of the world by successive steps toward a
higher moral consciousness with a broad
humanitarianism as its basis, may we not,
by virtue of this fact, find the way lighted
to the future—a future in which men and
women will combine forces and resort to
helpful co-operation in all those things
which add to the sum of human
happiness. If history shows that the most
rapid strides toward a lofty civilization
have been made since both the sexes
assumed this attitude of mutual
helpfulness, does it not, by that same
token, reveal the source of greatest
efficiency while indicating that feminism
is humanism, and thus foretelling the
trend of human development.
Page 119
Ever yours truly,
Edward F. Dunne,
Governor.
Customer—That was the driest flattest sandwich I ever tried
to chew into!
Waiter—Why here's your sandwich! You ate your check.
Edward F. Dunne,
Governor.
Customer—That was the driest flattest sandwich I ever tried
to chew into!
Waiter—Why here's your sandwich! You ate your check.
Page 120
SANDWICH RECIPES
Hawaiian Sandwiches
Chop finely one pimento, one green pepper freed from seeds, and a
small cream cheese; add a good pinch of salt and spread between slices of
buttered bread.
Chocolate Sandwiches
Butter and thinly slice white bread; make a chocolate filling exactly like
fudge, but do not allow it to boil quite to the candy stage; spread between
the slices of bread, press together and trim neatly.
Caramel Sandwiches
Melt a tablespoon of butter with a cup of light brown sugar, and a
tablespoon of water; cook for a few moments, till well incorporated, then
spread between slices of buttered bread.
Fruit Sandwiches
Chop candied cherries, dried figs and stoned dates together; make a
paste with a little orange juice, and spread between buttered slices of
graham bread.
Cucumber Sandwiches
Pare and slice cucumbers crosswise. Marinate in French dressing and
place between rounds of buttered bread.
Anchovy Canapes
Hawaiian Sandwiches
Chop finely one pimento, one green pepper freed from seeds, and a
small cream cheese; add a good pinch of salt and spread between slices of
buttered bread.
Chocolate Sandwiches
Butter and thinly slice white bread; make a chocolate filling exactly like
fudge, but do not allow it to boil quite to the candy stage; spread between
the slices of bread, press together and trim neatly.
Caramel Sandwiches
Melt a tablespoon of butter with a cup of light brown sugar, and a
tablespoon of water; cook for a few moments, till well incorporated, then
spread between slices of buttered bread.
Fruit Sandwiches
Chop candied cherries, dried figs and stoned dates together; make a
paste with a little orange juice, and spread between buttered slices of
graham bread.
Cucumber Sandwiches
Pare and slice cucumbers crosswise. Marinate in French dressing and
place between rounds of buttered bread.
Anchovy Canapes
Page 121
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.
Filling for Sandwiches
1 cup yellow cheese
1 cup tomato juice
½ cup chipped beef ground
1 egg beaten separately
Cook tomato juice until it thickens, add cheese, beef and egg last; if the
mixture is too thick, add cream.
Apple Sandwiches
Take bran or whole wheat bread cut thin and spread thin with peanut
butter. Wash, pare, quarter, core and slice the apples very thin spread
between the bread. Or the bread can be buttered and thin slices of apple put
between, then the apple is dusted with a little salt.
Nothing lovelier can be found in woman, than to study household
good. Milton's Paradise Lost.
slices of fresh toast with this; over that put slices of hard boiled or chopped
egg and on top one rolled anchovy.
Sandwiches
Another delightful way of using sardines is as a sandwich. Beat two
ounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pepper,
2 teaspoons of tomato catsup and a few drops of lemon juice.
Remove the skin and the backbone from three sardines, and pound them
to a paste in a mortar with the prepared butter.
Pass the mixture through a wire sieve and spread it rather thickly on
fingershaped pieces of buttered brown bread, and make into sandwiches
with a little fine cress between the bread.
Filling for Sandwiches
1 cup yellow cheese
1 cup tomato juice
½ cup chipped beef ground
1 egg beaten separately
Cook tomato juice until it thickens, add cheese, beef and egg last; if the
mixture is too thick, add cream.
Apple Sandwiches
Take bran or whole wheat bread cut thin and spread thin with peanut
butter. Wash, pare, quarter, core and slice the apples very thin spread
between the bread. Or the bread can be buttered and thin slices of apple put
between, then the apple is dusted with a little salt.
Nothing lovelier can be found in woman, than to study household
good. Milton's Paradise Lost.
Page 122
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
¼ Peck of very small potatoes
½ Portion Small Onion
1 Small Bunch Celery
2 Tablespoons of Sugar
4 Tablespoons Olive Oil
½ Pint of Vinegar
Salt and Pepper to taste
Boil potatoes until soft; pare and let cool, then slice very thin; add finely
cut onions and diluted vinegar enough to mix well; add salt, pepper and
sugar, some celery cut fine and lastly olive oil.
Serenely full, the epicure would say Fate cannot harm me, I have dined
today. Sidney Smith
Codfish Salad
1 piece of codfish
½ cup diluted vinegar
black pepper to season
1 cup cold boiled potatoes, slices very thin
1 tablespoon chopped parsley
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
¼ Peck of very small potatoes
½ Portion Small Onion
1 Small Bunch Celery
2 Tablespoons of Sugar
4 Tablespoons Olive Oil
½ Pint of Vinegar
Salt and Pepper to taste
Boil potatoes until soft; pare and let cool, then slice very thin; add finely
cut onions and diluted vinegar enough to mix well; add salt, pepper and
sugar, some celery cut fine and lastly olive oil.
Serenely full, the epicure would say Fate cannot harm me, I have dined
today. Sidney Smith
Codfish Salad
1 piece of codfish
½ cup diluted vinegar
black pepper to season
1 cup cold boiled potatoes, slices very thin
1 tablespoon chopped parsley
Page 123
1 hard boiled egg
1 teaspoon olive oil
Soak fish over night. Place in fresh water and bring to the boiling point.
Do not allow it to boil. Take out fish and shred. Remove all skin and bones.
Allow it to cool.
Add potatoes, parsley, pepper, oil and vinegar.
Swedish Wreathes
Work 1 cup of bread dough, 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.
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
1 teaspoon olive oil
Soak fish over night. Place in fresh water and bring to the boiling point.
Do not allow it to boil. Take out fish and shred. Remove all skin and bones.
Allow it to cool.
Add potatoes, parsley, pepper, oil and vinegar.
Swedish Wreathes
Work 1 cup of bread dough, 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.
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
Page 124
pepper and pour over beans; serve very cold on
lettuce leaves.
Hard boiled eggs can be used as a garnish.
Mrs. F. M. Roessing.
Hot Slaw
1 small head cabbage
1 onion
1 tablespoon bacon fat
1 teaspoon sugar
1 teaspoon vinegar
salt to taste
Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put
into that a little water and add onion, cut up, salt and a little pepper. Cook
about twenty minutes, then add the sugar and vinegar.
It must be sour-sweet. It is then ready to serve.
Creole Salad
Cut off the tops of eight medium sized sweet bell peppers, saving the
tops with the stems attached; remove all the seeds and white portion
without breaking the pepper, then throw them into ice water for 30 minutes.
Mix together a cupful of minced ham and chicken, four hard boiled eggs
and a bunch of celery, chopped, and a Spanish Onion.
Moisten with dressing, fill the shells, replace the tops and serve.
lettuce leaves.
Hard boiled eggs can be used as a garnish.
Mrs. F. M. Roessing.
Hot Slaw
1 small head cabbage
1 onion
1 tablespoon bacon fat
1 teaspoon sugar
1 teaspoon vinegar
salt to taste
Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put
into that a little water and add onion, cut up, salt and a little pepper. Cook
about twenty minutes, then add the sugar and vinegar.
It must be sour-sweet. It is then ready to serve.
Creole Salad
Cut off the tops of eight medium sized sweet bell peppers, saving the
tops with the stems attached; remove all the seeds and white portion
without breaking the pepper, then throw them into ice water for 30 minutes.
Mix together a cupful of minced ham and chicken, four hard boiled eggs
and a bunch of celery, chopped, and a Spanish Onion.
Moisten with dressing, fill the shells, replace the tops and serve.
Page 125
COLORED SALADS
A Salad to Fit in With Any Scheme of Decoration You May Wish to Carry
Out.
Yellow
To make a yellow salad use the yellower heart leaves of lettuce. On them
put diced orange pulp, dressed with French dressing and sprinkled with
chopped walnut meats. Or else scoop out the centers of small yellow-
skinned apples and fill them with a mixture of orange and apple, dressed
with mayonnaise made with lemon juice for thinning and a flavoring of
mustard.
Green
On green, but tender leaves of lettuce, put a little mound of spinach,
which has been boiled and pressed through a sieve and mixed with French
dressing. In the center of each mound, concealed by the spinach, put a
spoonful of chopped hard-boiled egg.
Green and White
Peel and boil tiny white turnips of equal size and hollow out the center
of each. Fill with cold boiled peas and mayonnaise and put on green lettuce
leaves.
White
Celery, potato, chicken—white meat only—white fish, blanched
asparagus—any or two of these may be used for white salad. Dress with
French dressing or with a white mayonnaise, to which the beaten white of
egg has been added and which has been thinned with vinegar.
A Salad to Fit in With Any Scheme of Decoration You May Wish to Carry
Out.
Yellow
To make a yellow salad use the yellower heart leaves of lettuce. On them
put diced orange pulp, dressed with French dressing and sprinkled with
chopped walnut meats. Or else scoop out the centers of small yellow-
skinned apples and fill them with a mixture of orange and apple, dressed
with mayonnaise made with lemon juice for thinning and a flavoring of
mustard.
Green
On green, but tender leaves of lettuce, put a little mound of spinach,
which has been boiled and pressed through a sieve and mixed with French
dressing. In the center of each mound, concealed by the spinach, put a
spoonful of chopped hard-boiled egg.
Green and White
Peel and boil tiny white turnips of equal size and hollow out the center
of each. Fill with cold boiled peas and mayonnaise and put on green lettuce
leaves.
White
Celery, potato, chicken—white meat only—white fish, blanched
asparagus—any or two of these may be used for white salad. Dress with
French dressing or with a white mayonnaise, to which the beaten white of
egg has been added and which has been thinned with vinegar.
Page 126
Red
Scoop out the inside of tomatoes. Save the slice removed from the top
for a cover and replace it on the tomato after filling it with a mixture of
celery and nut meats, mixed with mayonnaise. Place each tomato on a white
leaf of lettuce.
Pink
Strain tomato juice and mix it with equal quantity of white stock—veal
or chicken. Thicken sufficiently with gelatin and harden in molds. Serve on
white lettuce leaves, with mayonnaise that has been colored with a little
cranberry juice.
Orange Salad
Make mayonnaise with much egg yolk in proportion to other
ingredients, and thin with cider vinegar. Dice tender carrots and arrange on
lettuce leaves, dressing with orange mayonnaise.
Animals feed, Men eat, but only intelligent Men know what to eat. Brillat Savarin
Tomato Aspic
In Tomato Aspic—Tomato jellies with sardines should be made in ample
time to harden on ice. The aspic referred to is ordinary gelatin mixed with
soup stock instead of plain water. Remove the skin from sardines, then split
them open and take out the backbone and cut them into narrow strips.
Mix together in equal quantities some stiff mayonnaise sauce and cool,
but liquid, aspic jelly then stir in some chopped capers and small pieces of
tomato, in the proportion of a dessertspoon of each to half a pint of the
mayonnaise and aspic mixture; and, lastly, add the sardines.
Have at hand some small tomato molds which have been rather thickly
lined with tomato aspic, fill them with the sardine mixture and leave on ice
Scoop out the inside of tomatoes. Save the slice removed from the top
for a cover and replace it on the tomato after filling it with a mixture of
celery and nut meats, mixed with mayonnaise. Place each tomato on a white
leaf of lettuce.
Pink
Strain tomato juice and mix it with equal quantity of white stock—veal
or chicken. Thicken sufficiently with gelatin and harden in molds. Serve on
white lettuce leaves, with mayonnaise that has been colored with a little
cranberry juice.
Orange Salad
Make mayonnaise with much egg yolk in proportion to other
ingredients, and thin with cider vinegar. Dice tender carrots and arrange on
lettuce leaves, dressing with orange mayonnaise.
Animals feed, Men eat, but only intelligent Men know what to eat. Brillat Savarin
Tomato Aspic
In Tomato Aspic—Tomato jellies with sardines should be made in ample
time to harden on ice. The aspic referred to is ordinary gelatin mixed with
soup stock instead of plain water. Remove the skin from sardines, then split
them open and take out the backbone and cut them into narrow strips.
Mix together in equal quantities some stiff mayonnaise sauce and cool,
but liquid, aspic jelly then stir in some chopped capers and small pieces of
tomato, in the proportion of a dessertspoon of each to half a pint of the
mayonnaise and aspic mixture; and, lastly, add the sardines.
Have at hand some small tomato molds which have been rather thickly
lined with tomato aspic, fill them with the sardine mixture and leave on ice
Page 127
until the jellies can be unmolded; serve each on a small leaf of lettuce, and
surround with a salad of water-cress and sliced tomatoes.
Suffrage Salad Dressing
Yolks of 2 eggs
3 tablespoons of sugar
2 tablespoons of tarragon vinegar
1 pinch of salt
Beat well; cook in double boiler. When cold and ready to serve, fold in
½ pint of whipped cream.
Cucumber Aspic
Four large cucumbers, one small onion, half a box of gelatine soaked in
half a cup of cold water, salt and white pepper to taste. Peel the cucumbers,
cut into thick slices and place, with the sliced onion, over the fire with a
scant quart of water. Simmer for an hour, stir in the gelatine and, when this
is dissolved, season the jelly, strain it and set aside to cool. It may be
formed into small moulds and turned out on lettuce leaves, or used in a
border-mould for garnishing a fish or tomato salad, or set to form in a salad
bowl and taken out by the spoonful and served on lettuce leaves. French
dressing is better with it than mayonnaise.
Boiled Mayonnaise Dressing
1 egg
1 piece of butter size of walnut
1 tablespoon of sugar
½ teaspoon of mustard
½ teaspoon of salt
½ teaspoon white pepper
1 tablespoon cider vinegar
1 tablespoon boiling water just before putting in double boiler.
surround with a salad of water-cress and sliced tomatoes.
Suffrage Salad Dressing
Yolks of 2 eggs
3 tablespoons of sugar
2 tablespoons of tarragon vinegar
1 pinch of salt
Beat well; cook in double boiler. When cold and ready to serve, fold in
½ pint of whipped cream.
Cucumber Aspic
Four large cucumbers, one small onion, half a box of gelatine soaked in
half a cup of cold water, salt and white pepper to taste. Peel the cucumbers,
cut into thick slices and place, with the sliced onion, over the fire with a
scant quart of water. Simmer for an hour, stir in the gelatine and, when this
is dissolved, season the jelly, strain it and set aside to cool. It may be
formed into small moulds and turned out on lettuce leaves, or used in a
border-mould for garnishing a fish or tomato salad, or set to form in a salad
bowl and taken out by the spoonful and served on lettuce leaves. French
dressing is better with it than mayonnaise.
Boiled Mayonnaise Dressing
1 egg
1 piece of butter size of walnut
1 tablespoon of sugar
½ teaspoon of mustard
½ teaspoon of salt
½ teaspoon white pepper
1 tablespoon cider vinegar
1 tablespoon boiling water just before putting in double boiler.
Page 128
Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat
well until thoroughly mixed. Add boiling water; cook until thick. Use level
measures. If too thick use plain cream to thin.
Mayonnaise Dressing Without Oil
2 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.
well until thoroughly mixed. Add boiling water; cook until thick. Use level
measures. If too thick use plain cream to thin.
Mayonnaise Dressing Without Oil
2 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.
Page 129
French Dressing
½ teaspoon salt
2 tablespoons lemon juice
½ teaspoon pepper
4 tablespoons olive oil
Alabama Dressing
2 cups of oil
yolks of 3 eggs
½ cup of vinegar
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.
Cooked Salad Dressing
Yolks 2 eggs
½ teaspoon dry mustard
½ teaspoon salt
4 tablespoons butter
6 tablespoons hot vinegar
1 tablespoon sugar
Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in
slowly the butter melted, also add vinegar. Cook until it thickens. It is best
to make this in a double boiler. When cold, add 1 cup sweet or sour cream.
This keeps well and is particularly fine for lettuce, celery, beans,
asparagus or cauliflower.
½ teaspoon salt
2 tablespoons lemon juice
½ teaspoon pepper
4 tablespoons olive oil
Alabama Dressing
2 cups of oil
yolks of 3 eggs
½ cup of vinegar
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.
Cooked Salad Dressing
Yolks 2 eggs
½ teaspoon dry mustard
½ teaspoon salt
4 tablespoons butter
6 tablespoons hot vinegar
1 tablespoon sugar
Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in
slowly the butter melted, also add vinegar. Cook until it thickens. It is best
to make this in a double boiler. When cold, add 1 cup sweet or sour cream.
This keeps well and is particularly fine for lettuce, celery, beans,
asparagus or cauliflower.
Page 130
Caviare Dressing
(For Tomato Salad)
2 heaping tablespoons of caviare
Yolks of 2 eggs, boiled hard and grated
One tablespoon of chopped onions
¼ tablespoon of paprika
4 tablespoons of olive oil
2 tablespoons of tarragon vinegar
(For Tomato Salad)
2 heaping tablespoons of caviare
Yolks of 2 eggs, boiled hard and grated
One tablespoon of chopped onions
¼ tablespoon of paprika
4 tablespoons of olive oil
2 tablespoons of tarragon vinegar
Page 131
MEAT and FISH SAUCES
Bechamel Sauce
1½ cups whitestock
1 slice onion
1 slice carrot
Bit of Bay leaf
Sprig of parsley
1
/8 teaspoon pepper
6 peppercorns
¼ cup butter
¼ cup flour
1 cup scalded milk
½ teaspoon salt
Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and
peppercorns, and then strain; there should be one cupful.
Melt the butter, add flour, and gradually the hot stock and milk. Season
with salt and pepper.
A Sauce for Hot Meats
½ cup sharp vinegar
2 tablespoons Colman's Mustard
a little Tabasco Sauce
2 tablespoons Horse Radish
½ cup butter melted very hot
Pepper and salt to taste
A warmed-up dinner was never worth much
—Boileau.
Bechamel Sauce
1½ cups whitestock
1 slice onion
1 slice carrot
Bit of Bay leaf
Sprig of parsley
1
/8 teaspoon pepper
6 peppercorns
¼ cup butter
¼ cup flour
1 cup scalded milk
½ teaspoon salt
Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and
peppercorns, and then strain; there should be one cupful.
Melt the butter, add flour, and gradually the hot stock and milk. Season
with salt and pepper.
A Sauce for Hot Meats
½ cup sharp vinegar
2 tablespoons Colman's Mustard
a little Tabasco Sauce
2 tablespoons Horse Radish
½ cup butter melted very hot
Pepper and salt to taste
A warmed-up dinner was never worth much
—Boileau.
Page 132
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.
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
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.
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
Page 133
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.
Cooking takes a little training and a great deal of common sense.
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.
Cooking takes a little training and a great deal of common sense.
Page 134
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.
To aid the reader, a larger image of this photo with its handwritten caption
can been seen by clicking on the image.
Bread Crumb Omelet
4 eggs
small teaspoon salt
little minced onion
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.
To aid the reader, a larger image of this photo with its handwritten caption
can been seen by clicking on the image.
Bread Crumb Omelet
4 eggs
small teaspoon salt
little minced onion
Page 135
4 or 5 cups bread crumbs
2 cups milk
4 sprigs parsley (minced fine)
minced sweet green peppers can be added
¼ cup butter softened (melt and cool)
Beat all well together, pour into a buttered dish and bake in a slow oven
until lightly browned.
Should be served at once, as it sinks down when cooling. This does not
harm it only it does not look so pretty. If it browns too quickly—cover.
Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick
paste, then thin with a little milk. Season with finely cut onion, pepper and
salt. Fry in butter, like pancakes. Very good and something different.
God sends meat and the devil sends cooks.
John Taylor
Florentine Eggs in Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1
tablespoon spinach in each buttered individual casserole, sprinkle with 1
teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg
with 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
3 eggs beaten separately very light
1 cup sour cream
1 cup grated cheese
2 teaspoons finely sifted flour
2 cups milk
4 sprigs parsley (minced fine)
minced sweet green peppers can be added
¼ cup butter softened (melt and cool)
Beat all well together, pour into a buttered dish and bake in a slow oven
until lightly browned.
Should be served at once, as it sinks down when cooling. This does not
harm it only it does not look so pretty. If it browns too quickly—cover.
Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick
paste, then thin with a little milk. Season with finely cut onion, pepper and
salt. Fry in butter, like pancakes. Very good and something different.
God sends meat and the devil sends cooks.
John Taylor
Florentine Eggs in Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1
tablespoon spinach in each buttered individual casserole, sprinkle with 1
teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg
with 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
3 eggs beaten separately very light
1 cup sour cream
1 cup grated cheese
2 teaspoons finely sifted flour
Page 136
Bake in a quick oven in buttered baking dish.
Oyster Omelet
½ pint oysters
3 eggs
salt and pepper to taste
2½ tablespoons butter
Drain oysters. Put butter in pan and cook oysters until they curl. Beat
eggs lightly and put over oysters; season and shake until done. Serve at
once.
Potato Omelet
3 medium potatoes
1 large spoon butter
½ tablespoon lard
5 eggs
½ onion minced
season to taste
Scrape the potatoes into cold water to keep from discoloring. Put butter
and lard in skillet, and brown carefully, add potato squeezed out of the
water also onion, cook slowly and then beat the eggs and add.
When done on one side put a plate over the skillet and turn the omelet,
now slip in the pan and brown the other side. Serve at once.
"Well, Marie" said Jiggles after the town election "for whom
did you vote this morning?"
"I crossed off the names of all the candidates," returned Mrs.
Jiggles, "and wrote out my principles on the back of my ballot.
Oyster Omelet
½ pint oysters
3 eggs
salt and pepper to taste
2½ tablespoons butter
Drain oysters. Put butter in pan and cook oysters until they curl. Beat
eggs lightly and put over oysters; season and shake until done. Serve at
once.
Potato Omelet
3 medium potatoes
1 large spoon butter
½ tablespoon lard
5 eggs
½ onion minced
season to taste
Scrape the potatoes into cold water to keep from discoloring. Put butter
and lard in skillet, and brown carefully, add potato squeezed out of the
water also onion, cook slowly and then beat the eggs and add.
When done on one side put a plate over the skillet and turn the omelet,
now slip in the pan and brown the other side. Serve at once.
"Well, Marie" said Jiggles after the town election "for whom
did you vote this morning?"
"I crossed off the names of all the candidates," returned Mrs.
Jiggles, "and wrote out my principles on the back of my ballot.
Page 137
This is no time to consider individuals and their little personal
ambitions."—New York Times.
Northampton, Mass.
Dec. 22, 1914.
Editress Suffrage Cook Book:
As to a sentiment on equal suffrage,
let me say that if I had no more generous
reason for approving it, I should do so on
the ground of my opposition to seeing
any element of our people enjoying large
liberty and influence without the
restraints of a corresponding
responsibility in the suffrage.
Ever yours truly,
G. W. Cable.
ambitions."—New York Times.
Northampton, Mass.
Dec. 22, 1914.
Editress Suffrage Cook Book:
As to a sentiment on equal suffrage,
let me say that if I had no more generous
reason for approving it, I should do so on
the ground of my opposition to seeing
any element of our people enjoying large
liberty and influence without the
restraints of a corresponding
responsibility in the suffrage.
Ever yours truly,
G. W. Cable.
Page 138
CREAMS, CUSTARDS, ETC.
Strawberry Short Cake a la Mode
1 cup flour
½ teaspoon Baking powder
¼ teaspoon salt
1 heaping tablespoon of butter
Sift the dry ingredients together and work in the butter. Mix with enough
milk to make a stiff dough which can be rolled as thin as a wafer.
Put one thin layer on a pie-pan and butter lightly; lay another layer on
first. Bake eight minutes in a moderate oven.
When cold cut in pieces and split each piece. Place a large tablespoon of
crushed, sweetened strawberries between the layers, add the top layer, add
more berries, and last of all, a heaping tablespoon of ice cream or frozen
custard.
Frozen Custard
(for above Short Cake)
To 1 pint of milk add 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.
Stewed Apples
Cut apples in quarters and immediately put in saucepan and pour over
them boiling water just to cover.
Strawberry Short Cake a la Mode
1 cup flour
½ teaspoon Baking powder
¼ teaspoon salt
1 heaping tablespoon of butter
Sift the dry ingredients together and work in the butter. Mix with enough
milk to make a stiff dough which can be rolled as thin as a wafer.
Put one thin layer on a pie-pan and butter lightly; lay another layer on
first. Bake eight minutes in a moderate oven.
When cold cut in pieces and split each piece. Place a large tablespoon of
crushed, sweetened strawberries between the layers, add the top layer, add
more berries, and last of all, a heaping tablespoon of ice cream or frozen
custard.
Frozen Custard
(for above Short Cake)
To 1 pint of milk add 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.
Stewed Apples
Cut apples in quarters and immediately put in saucepan and pour over
them boiling water just to cover.
Page 139
Put on lid and boil quickly until tender. Sprinkle sugar over them to
taste. But never stir the apples at any time. When sugar is on leave the lid
off, let cook about five minutes longer, never stirring.
Ready to serve, hot or cold.
Cinnamon Apples
3 cups sugar—pinch salt
2½ cups water
1 cup cinnamon drops
8 apples
Make a syrup of water and sugar. Put in cinnamon drops. Pare and core
apples. Place in syrup and boil until tender, do not allow to break.
Take out when tender and place in a dish or if you wish in individual
dishes. Pour over syrup, and allow to cool. When cold pour whipped cream
on top of each and a cherry on top of cream.
Fire Apples
Select bright red apples, cut off the tops and with a knife remove the
meat, leaving only sufficient wall to hold apple in shape. Make a filling of
the following:
To six apples allow about twelve tablespoons of very dry cooked rice,
six tablespoons cracker crumbs, six tablespoons chopped apples, six
tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped
almonds.
Whip one egg thoroughly, place in a cup and fill the cup with milk; stir
well and place in a double boiler, adding one-half teaspoon butter, grated
rind and juice of one-half lemon and a dash of nutmeg. Cook until it
thickens, cool, then mix it into the filling, being careful not to get it too soft.
Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a
cupful of water and bake in a moderate oven. Serve with whipped cream or
custard sauce.
taste. But never stir the apples at any time. When sugar is on leave the lid
off, let cook about five minutes longer, never stirring.
Ready to serve, hot or cold.
Cinnamon Apples
3 cups sugar—pinch salt
2½ cups water
1 cup cinnamon drops
8 apples
Make a syrup of water and sugar. Put in cinnamon drops. Pare and core
apples. Place in syrup and boil until tender, do not allow to break.
Take out when tender and place in a dish or if you wish in individual
dishes. Pour over syrup, and allow to cool. When cold pour whipped cream
on top of each and a cherry on top of cream.
Fire Apples
Select bright red apples, cut off the tops and with a knife remove the
meat, leaving only sufficient wall to hold apple in shape. Make a filling of
the following:
To six apples allow about twelve tablespoons of very dry cooked rice,
six tablespoons cracker crumbs, six tablespoons chopped apples, six
tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped
almonds.
Whip one egg thoroughly, place in a cup and fill the cup with milk; stir
well and place in a double boiler, adding one-half teaspoon butter, grated
rind and juice of one-half lemon and a dash of nutmeg. Cook until it
thickens, cool, then mix it into the filling, being careful not to get it too soft.
Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a
cupful of water and bake in a moderate oven. Serve with whipped cream or
custard sauce.
Page 140
Candied Cranberry Recipe
1 quart berries
2 cups sugar
1½ large cups of hot or cold water
pinch of soda
Wash and make a little slit in each berry. For each quart of berries put
one and a half large cups of hot or cold water in kettle. Then the berries,
then spread 2 cups sugar over them, also a pinch of soda. Keep covered
closely all the time, do not stir or lift lid until perfectly cold. From the
moment it begins to boil count five minutes—no more—to cook them.
If you remove the lid the lovely gloss will be lost.
Apple Rice
1 cup of rice boiled in water with a piece of butter and a little salt until
half done. Then add six apples cut in pieces. Cook together until both rice
and apples are well done. Add sugar to taste. When ready to serve pour over
melted butter browned. Serve with sugar and cinnamon.
Mrs. Raymond Robins.
Jelly Whip
Dissolve one package of gelatin in a cupful of cold water. Add to that
two cupfuls of sugar and one quart of boiling water. Divide the mixture into
three parts, in one of which place marshmallows and white grapes. In the
second one put pineapple and oranges and in the third nuts. Fill individual
glasses with different mixtures and serve them with whipped cream.
Decorate with preserved cherries, candied orange peel and nuts.
Pineapple Parfait
Pare and shred a ripe pineapple, add one cup of sugar and let stand for
several hours. Drain off one cup of the juice, boil it with three-quarters of a
1 quart berries
2 cups sugar
1½ large cups of hot or cold water
pinch of soda
Wash and make a little slit in each berry. For each quart of berries put
one and a half large cups of hot or cold water in kettle. Then the berries,
then spread 2 cups sugar over them, also a pinch of soda. Keep covered
closely all the time, do not stir or lift lid until perfectly cold. From the
moment it begins to boil count five minutes—no more—to cook them.
If you remove the lid the lovely gloss will be lost.
Apple Rice
1 cup of rice boiled in water with a piece of butter and a little salt until
half done. Then add six apples cut in pieces. Cook together until both rice
and apples are well done. Add sugar to taste. When ready to serve pour over
melted butter browned. Serve with sugar and cinnamon.
Mrs. Raymond Robins.
Jelly Whip
Dissolve one package of gelatin in a cupful of cold water. Add to that
two cupfuls of sugar and one quart of boiling water. Divide the mixture into
three parts, in one of which place marshmallows and white grapes. In the
second one put pineapple and oranges and in the third nuts. Fill individual
glasses with different mixtures and serve them with whipped cream.
Decorate with preserved cherries, candied orange peel and nuts.
Pineapple Parfait
Pare and shred a ripe pineapple, add one cup of sugar and let stand for
several hours. Drain off one cup of the juice, boil it with three-quarters of a
Page 141
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
¾ cup of rice washed 7 times
½ cup currants
1¼ cups milk
Yolk of 1 egg
2½ tablespoons sugar
1 small piece lemon rind
Boil rice in a large quantity of boiling water for 20 minutes; drain and
add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and
remove from fire; beat the yolk of an egg in a little milk and stir in the rice.
Do not set back on the fire. Serve cold.
Pittsburgh Sherbet
Take a cupful of the syrup from a jar of raspberry preserves and the same
amount of juice from a can of pineapple; add two tablespoons of lemon
juice and a syrup made by boiling together a pint of water and a cupful of
sugar. When cold add four tablespoons of orange juice and freeze. When
stiff, open the freezer and add the white of an egg, beaten stiff with a
teaspoon of powdered sugar.
Lemon Sherbet
1 quart milk
2 cups sugar
juice 3 lemons
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
¾ cup of rice washed 7 times
½ cup currants
1¼ cups milk
Yolk of 1 egg
2½ tablespoons sugar
1 small piece lemon rind
Boil rice in a large quantity of boiling water for 20 minutes; drain and
add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and
remove from fire; beat the yolk of an egg in a little milk and stir in the rice.
Do not set back on the fire. Serve cold.
Pittsburgh Sherbet
Take a cupful of the syrup from a jar of raspberry preserves and the same
amount of juice from a can of pineapple; add two tablespoons of lemon
juice and a syrup made by boiling together a pint of water and a cupful of
sugar. When cold add four tablespoons of orange juice and freeze. When
stiff, open the freezer and add the white of an egg, beaten stiff with a
teaspoon of powdered sugar.
Lemon Sherbet
1 quart milk
2 cups sugar
juice 3 lemons
Page 142
Dissolve sugar in milk, place in freezer. Add lemon juice after freezer
has been packed. Add juice rapidly and with violent stirring, then
immediately place in dasher and turn the crank until frozen.
Fruit Cocktails
Peel and cut one orange and one grapefruit into small pieces, removing
all seeds and white bits of skin, add two sliced bananas, a tablespoon of
chopped or grated pineapple, sweeten to taste, and mix with the juice from a
can of pineapple. Stand in a very cold place, or put in the ice cream freezer
and partially freeze, serve in small glasses and ornament with maraschino
cherries. Reserve the remaining pineapple for a luncheon dish.
Synthetic Quince
An Accidental Discovery
I put too much water with my rhubarb and
had a whole dishful of beautiful pink juice left
over, about a quart. In this I cooked some apples,
quartered, and stewed till soft, and just as an
experiment added a saucerful of strawberries—
also "left over."
The result, being served, looked and tasted
exactly like quince, except that the apple was a
little softer.
Charlotte Perkin Gilman.
Grape Juice Cup
has been packed. Add juice rapidly and with violent stirring, then
immediately place in dasher and turn the crank until frozen.
Fruit Cocktails
Peel and cut one orange and one grapefruit into small pieces, removing
all seeds and white bits of skin, add two sliced bananas, a tablespoon of
chopped or grated pineapple, sweeten to taste, and mix with the juice from a
can of pineapple. Stand in a very cold place, or put in the ice cream freezer
and partially freeze, serve in small glasses and ornament with maraschino
cherries. Reserve the remaining pineapple for a luncheon dish.
Synthetic Quince
An Accidental Discovery
I put too much water with my rhubarb and
had a whole dishful of beautiful pink juice left
over, about a quart. In this I cooked some apples,
quartered, and stewed till soft, and just as an
experiment added a saucerful of strawberries—
also "left over."
The result, being served, looked and tasted
exactly like quince, except that the apple was a
little softer.
Charlotte Perkin Gilman.
Grape Juice Cup
Page 143
Soak the grated rind of one orange in the juice of one lemon for 15
minutes. To this add a cupful of boiling water and a tablespoon of sugar.
Place in a saucepan of granite ware and add one quart of unfermented
grape juice, four whole cloves and a pinch of powdered mace. Bring slowly
to the boiling point and simmer for ten minutes.
Boil together one cupful of sugar and two tablespoons of water without
stirring until it spins a thread.
Pour this gradually upon the stiffly beaten whites of two eggs. Add the
boiling grape juice, dust lightly with grated nutmeg and serve immediately.
Live while you live, the epicure would say and seize the pleasures of
the present day. Doddridge
Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold
water for 30 minutes. Dissolve it over hot water.
Add one cupful of powdered sugar and cook until it will spin a thread.
Pour this upon the stiffly beaten whites of two eggs, and when well
blended add gradually a pint of boiling cream, a few drops of essence of
peppermint and a tiny pinch of baking soda.
Serve while it foams, sprinkled with a little powdered cinnamon.
Unquiet meals make ill digestions.
Comedy of Errors
Amber Marmalade
1 orange
1 grape fruit
1 lemon
minutes. To this add a cupful of boiling water and a tablespoon of sugar.
Place in a saucepan of granite ware and add one quart of unfermented
grape juice, four whole cloves and a pinch of powdered mace. Bring slowly
to the boiling point and simmer for ten minutes.
Boil together one cupful of sugar and two tablespoons of water without
stirring until it spins a thread.
Pour this gradually upon the stiffly beaten whites of two eggs. Add the
boiling grape juice, dust lightly with grated nutmeg and serve immediately.
Live while you live, the epicure would say and seize the pleasures of
the present day. Doddridge
Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold
water for 30 minutes. Dissolve it over hot water.
Add one cupful of powdered sugar and cook until it will spin a thread.
Pour this upon the stiffly beaten whites of two eggs, and when well
blended add gradually a pint of boiling cream, a few drops of essence of
peppermint and a tiny pinch of baking soda.
Serve while it foams, sprinkled with a little powdered cinnamon.
Unquiet meals make ill digestions.
Comedy of Errors
Amber Marmalade
1 orange
1 grape fruit
1 lemon
Page 144
Slice very thin. Measure the fruit and add 3 times the quantity of water.
Stand in an earthen dish over night and in morning boil for ten minutes.
Stand another night and the second morning add pint for pint of sugar and
boil steadily until it jellies.
This should make 8 or 10 glasses but the size of fruit determines the
quantity. Stir as little as possible during the two hours or more of the
cooking which it requires. Do not use the rind of the grape fruit.
Grape Juice
5 lbs Concord Grapes
1 quart water
sugar
Boil grapes five to ten minutes. Then strain through a wire strainer and
afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and
seal.
Stand in an earthen dish over night and in morning boil for ten minutes.
Stand another night and the second morning add pint for pint of sugar and
boil steadily until it jellies.
This should make 8 or 10 glasses but the size of fruit determines the
quantity. Stir as little as possible during the two hours or more of the
cooking which it requires. Do not use the rind of the grape fruit.
Grape Juice
5 lbs Concord Grapes
1 quart water
sugar
Boil grapes five to ten minutes. Then strain through a wire strainer and
afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and
seal.
Page 145
PRESERVES, PICKLES, ETC.
Sour Pickles
1 peck green tomatoes
1 lb. figs
1 lb. seeded raisins
1 cup vinegar
4 cups sugar
20 cloves
A few sticks cinnamon
Sweet Pickles
Tomato and Fig Pickles
One peck of green tomatoes sliced and
salted in layers, place in granite boiler over
night. In the morning drain off brine and rinse
in cold water.
Chop up a pound of figs, add to the
tomatoes, cover with vinegar and boil twenty
minutes; add 1 pound of seeded raisins, 1 cup
of vinegar, 4 cups of sugar, 20 cloves and a few
sticks of cinnamon tied in a cheese cloth bag,
and cook together slowly for ¾ of an hour.
Lucretia L. Blankenburg.
Sour Pickles
1 peck green tomatoes
1 lb. figs
1 lb. seeded raisins
1 cup vinegar
4 cups sugar
20 cloves
A few sticks cinnamon
Sweet Pickles
Tomato and Fig Pickles
One peck of green tomatoes sliced and
salted in layers, place in granite boiler over
night. In the morning drain off brine and rinse
in cold water.
Chop up a pound of figs, add to the
tomatoes, cover with vinegar and boil twenty
minutes; add 1 pound of seeded raisins, 1 cup
of vinegar, 4 cups of sugar, 20 cloves and a few
sticks of cinnamon tied in a cheese cloth bag,
and cook together slowly for ¾ of an hour.
Lucretia L. Blankenburg.
Page 146
Lemon Butter
6 eggs
3 very large lemons (rind and juice)
2 cups sugar
2 tablespoons water
butter size of walnut
Mix all together with Dove egg beater and cook until it boils. Watch that
it does not burn.
Kumquat Preserves
1 quart fruit to 1 pint sugar
Cut the Kumquats into halves, pick out seeds, cover with cold water and
bring to a boil. In the meantime have your syrup boiling—1 pint sugar to 3
pints water.
Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit
and continue to simmer syrup until it begins to get thick.
Put the fruit into syrup—place preserving kettle in pot of boiling water
and let them, or let the water continue boiling until syrup is thick as you
like it. Put ¼ teaspoon fine salt in first water, as it adds a fine flavor. Grate
stem off skin deep.
6 eggs
3 very large lemons (rind and juice)
2 cups sugar
2 tablespoons water
butter size of walnut
Mix all together with Dove egg beater and cook until it boils. Watch that
it does not burn.
Kumquat Preserves
1 quart fruit to 1 pint sugar
Cut the Kumquats into halves, pick out seeds, cover with cold water and
bring to a boil. In the meantime have your syrup boiling—1 pint sugar to 3
pints water.
Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit
and continue to simmer syrup until it begins to get thick.
Put the fruit into syrup—place preserving kettle in pot of boiling water
and let them, or let the water continue boiling until syrup is thick as you
like it. Put ¼ teaspoon fine salt in first water, as it adds a fine flavor. Grate
stem off skin deep.
Page 147
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.
Hire me twenty cooks.
—Shakespeare
Prunes and Chestnuts
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.
Hire me twenty cooks.
—Shakespeare
Prunes and Chestnuts
Page 148
3 lbs. dried prunes
2 lbs. large chestnuts
½ lb. Sultana raisins
1 table spoon butter
½ cup of sugar
1
/3 cup of vinegar
Pinch of cloves
2 tea spoons of flour
Peel chestnuts and boil until skin can be removed. Boil prunes and
raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when
well cooked thicken with flour and vinegar stirred together.
Heavenly Hash
2 boxes red raspberries
2 quarts red currants
2 quarts cherries
1 quart gooseberries
Stem currants and seed cherries, then measure fruit. To each cup of fruit
allow equal amount of sugar. Put the fruit in kettle and add ½ cup of water;
when it comes to boil add sugar and boil 20 minutes, then put in jelly
glasses.
Apple Butter
1 peck tart apples (made into sauce and strained)
1 quart grape juice
2 teaspoons cinnamon
½ teaspoon salt
2 cups light brown sugar
2 teaspoons nutmeg
Boil two hours or longer.
Orange Marmalade
2 lbs. large chestnuts
½ lb. Sultana raisins
1 table spoon butter
½ cup of sugar
1
/3 cup of vinegar
Pinch of cloves
2 tea spoons of flour
Peel chestnuts and boil until skin can be removed. Boil prunes and
raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when
well cooked thicken with flour and vinegar stirred together.
Heavenly Hash
2 boxes red raspberries
2 quarts red currants
2 quarts cherries
1 quart gooseberries
Stem currants and seed cherries, then measure fruit. To each cup of fruit
allow equal amount of sugar. Put the fruit in kettle and add ½ cup of water;
when it comes to boil add sugar and boil 20 minutes, then put in jelly
glasses.
Apple Butter
1 peck tart apples (made into sauce and strained)
1 quart grape juice
2 teaspoons cinnamon
½ teaspoon salt
2 cups light brown sugar
2 teaspoons nutmeg
Boil two hours or longer.
Orange Marmalade
Page 149
6 oranges
2 lemons
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).
Rhubarb and Fig Jam
Cut five pounds rhubarb into inch pieces without peeling. Add one
pound figs, four pounds sugar, the grated yellow rind and juice of one
lemon and let stand all night. In the morning simmer for an hour. Nut meats
may be added if desired.
Brandied Peaches
Take off skins with boiling water. For each pound of fruit allow 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.
Cauliflower Pickles
3 heads cauliflower
2 quarts cucumbers cut in cubes
1 quart onions cut fine
1 pint green peppers cut fine
Mustard Sauce
1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as
it is too strong)
2 lemons
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).
Rhubarb and Fig Jam
Cut five pounds rhubarb into inch pieces without peeling. Add one
pound figs, four pounds sugar, the grated yellow rind and juice of one
lemon and let stand all night. In the morning simmer for an hour. Nut meats
may be added if desired.
Brandied Peaches
Take off skins with boiling water. For each pound of fruit allow 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.
Cauliflower Pickles
3 heads cauliflower
2 quarts cucumbers cut in cubes
1 quart onions cut fine
1 pint green peppers cut fine
Mustard Sauce
1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as
it is too strong)
Page 150
6 tablespoons mustard (Coleman's)
1 teaspoon tumeric
1 cup (small) flour
2 cups sugar
3 tablespoons salt
Boil onions, peppers in the vinegar; then add the cucumber. After it has
boiled a few minutes add the cauliflower and then the mustard sauce. Boil
together a few minutes; bottle and seal hot.
The cauliflower must be boiled alone before adding.
This is very excellent.
Relish
30 large tomatoes
8 large onions
8 large red peppers
5 tablespoons salt
10 tablespoons sugar
9 cups vinegar
Cut the tomatoes and onions and boil one hour with the sugar, vinegar
and salt; at the end of an hour put it through a sieve; now return to the stove
and add your red peppers, cut very fine, and cook one more hour. Have it
about the consistency of thick cream and bottle hot. Very fine for cold
meats, fish, etc.
Chili Sauce
30 large red tomatoes
12 medium sized onions
4 red peppers
3 teaspoons salt
12 teaspoons brown sugar
10 cups cider vinegar
1 teaspoon tumeric
1 cup (small) flour
2 cups sugar
3 tablespoons salt
Boil onions, peppers in the vinegar; then add the cucumber. After it has
boiled a few minutes add the cauliflower and then the mustard sauce. Boil
together a few minutes; bottle and seal hot.
The cauliflower must be boiled alone before adding.
This is very excellent.
Relish
30 large tomatoes
8 large onions
8 large red peppers
5 tablespoons salt
10 tablespoons sugar
9 cups vinegar
Cut the tomatoes and onions and boil one hour with the sugar, vinegar
and salt; at the end of an hour put it through a sieve; now return to the stove
and add your red peppers, cut very fine, and cook one more hour. Have it
about the consistency of thick cream and bottle hot. Very fine for cold
meats, fish, etc.
Chili Sauce
30 large red tomatoes
12 medium sized onions
4 red peppers
3 teaspoons salt
12 teaspoons brown sugar
10 cups cider vinegar
Page 151
Chop tomatoes by themselves, then add finely chopped onions and
peppers. Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and
can.
Pickles
1 peck medium sized pickles
1 gallon cider vinegar
1 cup sugar
1 cup mustard
1 cup salt
Wash pickles well and pack in stone crock. Dissolve mustard in some of
the vinegar and mix all together and pour over pickles cold. Put on a weight
—ready to use in three days.
Tomato Pickle
2 gallon crocks of sliced green tomatoes sprinkled with salt.
4 small sliced onions mixed and let stand
2 quarts cider vinegar, heated and added
5 cents' worth mixed spices
2 lbs. brown sugar, and boil.
Makes 3 quarts of pickles Corn Salad
2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one
head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in kettle
with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground mustard; 4
cups sugar; 2 teaspoons celery seed. Cook 20 minutes.
Tomato Catsup (very fine)
To ½ bushel skinned Tomatoes, add
1 quart good vinegar
1 pound salt
1 pound black pepper (whole)
1 ounce African Cayenne pepper
peppers. Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and
can.
Pickles
1 peck medium sized pickles
1 gallon cider vinegar
1 cup sugar
1 cup mustard
1 cup salt
Wash pickles well and pack in stone crock. Dissolve mustard in some of
the vinegar and mix all together and pour over pickles cold. Put on a weight
—ready to use in three days.
Tomato Pickle
2 gallon crocks of sliced green tomatoes sprinkled with salt.
4 small sliced onions mixed and let stand
2 quarts cider vinegar, heated and added
5 cents' worth mixed spices
2 lbs. brown sugar, and boil.
Makes 3 quarts of pickles Corn Salad
2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one
head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in kettle
with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground mustard; 4
cups sugar; 2 teaspoons celery seed. Cook 20 minutes.
Tomato Catsup (very fine)
To ½ bushel skinned Tomatoes, add
1 quart good vinegar
1 pound salt
1 pound black pepper (whole)
1 ounce African Cayenne pepper
Page 152
¼ pound allspice (whole)
1 ounce cloves
3 small boxes mustard (use less if you do not wish it very hot)
4 cloves of garlic
6 onions (large)
1 pound brown sugar
1 pint peach leaves
Boil this mass for 3 hours, stirring constantly to keep from burning.
When cool, strain through a sieve and bottle for use. Vegetable coloring
may be used if you wish it to remain a bright red. (A family recipe handed
down for generations and very good, indeed).
1 ounce cloves
3 small boxes mustard (use less if you do not wish it very hot)
4 cloves of garlic
6 onions (large)
1 pound brown sugar
1 pint peach leaves
Boil this mass for 3 hours, stirring constantly to keep from burning.
When cool, strain through a sieve and bottle for use. Vegetable coloring
may be used if you wish it to remain a bright red. (A family recipe handed
down for generations and very good, indeed).
Page 153
CANDIES, ETC.
Five Oz. Childhood Fondant
1 oz. kindness
1 oz. sunshine
1 oz. pure food
1 oz. recreation
1 oz. rest
This should be on hand in every household where children gladden the
hearth. Wherever possible distribute it among the little children of the poor.
Rose Leaves Candied
Take red roses, remove all the whites at the bottom. Take three times
their weight in sugar, put a pint of water to a pint of roses, skin well, shred
the roses a little before you put them into the water, and cover them, and
when the leaves are tender, put in the sugar.
Keep stirring lest they burn and the syrup be consumed.
Delicious Fudge
Delicious fudge is made with sour cream instead of fresh milk or cream.
Taffy
2 lbs. brown sugar
1 tablespoon butter
1 tablespoon golden syrup
¾ cup water
1 teaspoon vanilla
1 tablespoon white vinegar
Five Oz. Childhood Fondant
1 oz. kindness
1 oz. sunshine
1 oz. pure food
1 oz. recreation
1 oz. rest
This should be on hand in every household where children gladden the
hearth. Wherever possible distribute it among the little children of the poor.
Rose Leaves Candied
Take red roses, remove all the whites at the bottom. Take three times
their weight in sugar, put a pint of water to a pint of roses, skin well, shred
the roses a little before you put them into the water, and cover them, and
when the leaves are tender, put in the sugar.
Keep stirring lest they burn and the syrup be consumed.
Delicious Fudge
Delicious fudge is made with sour cream instead of fresh milk or cream.
Taffy
2 lbs. brown sugar
1 tablespoon butter
1 tablespoon golden syrup
¾ cup water
1 teaspoon vanilla
1 tablespoon white vinegar
Page 154
Mix well and allow it to boil slowly. Skim but do not stir. Boil until a
little hardens in water. Then add the vanilla and vinegar.
Now pour into buttered tins and when the edges harden, draw lightly to
the center. When cool pull until light. When doing so flour the hands lightly.
Creole Balls
Chop half a cupful each of almonds, pecans and walnuts and add enough
fondant to make the mixture of the right consistency to mold into bonbons.
Boil into little balls and dip in maple or chocolate fondant.
Chocolate Caramels
1 pint brown sugar
1 gill milk
½ pint molasses
½ cake sweetened chocolate
1 generous teaspoon butter
1 tablespoon vanilla
Boil all of the ingredients (except the vanilla) over a slow fire until
dissolved, and stir occasionally as it burns easily. Test by dropping little in
water. If it hardens quickly, remove at once from the fire. Add vanilla and
pour into buttered pans.
When cool, cut in squares with a buttered knife.
Sea Foam
For sea foam candy cook three cupfuls of light brown sugar, a cupful of
water and a tablespoon of vinegar until the syrup forms a hard ball when
dropped into cold water. Pour it slowly over the stiffly beaten whites of two
eggs, beating continually until the candy is stiff enough to hold its shape.
Then work in half a cupful of chopped nuts and half a teaspoon of vanilla.
Drop in small pieces on waxed paper.
little hardens in water. Then add the vanilla and vinegar.
Now pour into buttered tins and when the edges harden, draw lightly to
the center. When cool pull until light. When doing so flour the hands lightly.
Creole Balls
Chop half a cupful each of almonds, pecans and walnuts and add enough
fondant to make the mixture of the right consistency to mold into bonbons.
Boil into little balls and dip in maple or chocolate fondant.
Chocolate Caramels
1 pint brown sugar
1 gill milk
½ pint molasses
½ cake sweetened chocolate
1 generous teaspoon butter
1 tablespoon vanilla
Boil all of the ingredients (except the vanilla) over a slow fire until
dissolved, and stir occasionally as it burns easily. Test by dropping little in
water. If it hardens quickly, remove at once from the fire. Add vanilla and
pour into buttered pans.
When cool, cut in squares with a buttered knife.
Sea Foam
For sea foam candy cook three cupfuls of light brown sugar, a cupful of
water and a tablespoon of vinegar until the syrup forms a hard ball when
dropped into cold water. Pour it slowly over the stiffly beaten whites of two
eggs, beating continually until the candy is stiff enough to hold its shape.
Then work in half a cupful of chopped nuts and half a teaspoon of vanilla.
Drop in small pieces on waxed paper.
Page 155
How to Make Good Coffee
When the National Coffee Roasters' Association tells how to make good
coffee the housewife is naturally interested, no matter how fervently the
family may praise her own brew. Coffee is the business of these gentlemen.
They know it from the scientific standpoint as well as practically. Their
opinion as to the best method of preparing it for the table is, therefore,
worth consideration.
They tell us, first of all, that the virtues of the infusion depend primarily
upon the fineness with which the roasted bean is ground. Careful
experiments have shown, indeed, that when pulverized it gives a larger
yield of full strength beverage than in any other shape, so that such grinding
is urged in the interest of economy, as well as from a gastronomic
standpoint.
The grinding, however, must be done immediately before the coffee is
made. Otherwise no little of the delicate and much prized flavor of the bean
will escape.
The method of making the infusion is governed by the solubility of the
various elements composing the coffee. The caffeine and caffetannic acid
readily dissolve in cold water, but the delicate flavoring oils require a
considerable degree of heat. It so happens that water at the boiling point,
212 deg. F., is twice as effective in extracting these flavors as when at a
temperature of 150 deg. F.
Nevertheless, the usual method of boiling the coffee is unsparingly
condemned by the association. The infusion thus made is very high in
caffeine and tannic acid. It is muddy, too, and overrich in dissolved fibrous
and bitter matters. As most of the deleterious effects of coffee are due to
dissolved tannin, owing to excessive boiling or the use of grounds a second
time, this method of making the beverage is unqualifiedly condemned.
Steeping—that is, placing the coffee in cold water and permitting it to
come to a boil—is also deprecated. An infusion so made contains less
caffeine, to be sure, but it lacks the desired aromatic flavor and the
characteristic coffee taste.
When the National Coffee Roasters' Association tells how to make good
coffee the housewife is naturally interested, no matter how fervently the
family may praise her own brew. Coffee is the business of these gentlemen.
They know it from the scientific standpoint as well as practically. Their
opinion as to the best method of preparing it for the table is, therefore,
worth consideration.
They tell us, first of all, that the virtues of the infusion depend primarily
upon the fineness with which the roasted bean is ground. Careful
experiments have shown, indeed, that when pulverized it gives a larger
yield of full strength beverage than in any other shape, so that such grinding
is urged in the interest of economy, as well as from a gastronomic
standpoint.
The grinding, however, must be done immediately before the coffee is
made. Otherwise no little of the delicate and much prized flavor of the bean
will escape.
The method of making the infusion is governed by the solubility of the
various elements composing the coffee. The caffeine and caffetannic acid
readily dissolve in cold water, but the delicate flavoring oils require a
considerable degree of heat. It so happens that water at the boiling point,
212 deg. F., is twice as effective in extracting these flavors as when at a
temperature of 150 deg. F.
Nevertheless, the usual method of boiling the coffee is unsparingly
condemned by the association. The infusion thus made is very high in
caffeine and tannic acid. It is muddy, too, and overrich in dissolved fibrous
and bitter matters. As most of the deleterious effects of coffee are due to
dissolved tannin, owing to excessive boiling or the use of grounds a second
time, this method of making the beverage is unqualifiedly condemned.
Steeping—that is, placing the coffee in cold water and permitting it to
come to a boil—is also deprecated. An infusion so made contains less
caffeine, to be sure, but it lacks the desired aromatic flavor and the
characteristic coffee taste.
Page 156
In fine, the association leans to a method of coffee making known as
filtration. This consists in pouring boiling water once through finely
pulverized coffee confined in a close-meshed muslin bag. The resultant
infusion is one in which the percentage of tannin is extremely low. There is
a medium amount of caffeine, but the full flavor and characteristic taste are
present.
STATE OF OREGON
EXECUTIVE DEPARTMENT
SALEM.
Dec. 22, 1914.
Editress Suffrage Cook Book:
This is to acknowledge yours of the
16th instant, in reference to women's
suffrage, and in reply will say that
while this right has been enjoyed but a
short time by our women, they have
been making excellent use of it. They
are prompt to register and vote, and
their influence is most always found
upon the side of better government.
The result of their efforts is already
being reflected in a number of
important measures recently adopted in
this state, which will make for the
public good.
Very truly yours,
Oswald West.
Governor.
filtration. This consists in pouring boiling water once through finely
pulverized coffee confined in a close-meshed muslin bag. The resultant
infusion is one in which the percentage of tannin is extremely low. There is
a medium amount of caffeine, but the full flavor and characteristic taste are
present.
STATE OF OREGON
EXECUTIVE DEPARTMENT
SALEM.
Dec. 22, 1914.
Editress Suffrage Cook Book:
This is to acknowledge yours of the
16th instant, in reference to women's
suffrage, and in reply will say that
while this right has been enjoyed but a
short time by our women, they have
been making excellent use of it. They
are prompt to register and vote, and
their influence is most always found
upon the side of better government.
The result of their efforts is already
being reflected in a number of
important measures recently adopted in
this state, which will make for the
public good.
Very truly yours,
Oswald West.
Governor.
Page 157
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.
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.
Page 158
ALBUMINOUS BEVERAGES
The following recipes were kindly contributed by Alida Frances Pattee,
author of "Practical Dietetics," an invaluable book for the home.
When a large amount of nutriment is required the albuminized drinks are
valuable.
The egg is a fluid food until its albumen is coagulated by heat. Often the
white of egg, dissolved in water or milk, and flavored, is given when the
yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very
nutritious, and is extensively prescribed in certain non-febrile diseases,
especially for the forced alimentation of phthisis and melancholia. There are
occasional cases of bilious habit, in which eggs to be digested must be
beaten in wine. But the combination of egg, milk and sugar with alcohol,
which constitutes egg-nog, is apt to produce nausea and vomiting in a
feeble stomach, especially in fever. For this reason whole eggs are unfit for
fever patients, and the whites only should be used.
Albuminized drinks are most easily prepared cold. When a hot liquid is
used, it must be poured very slowly into the well-beaten egg, stirring
constantly, so that lumps of coagulated albumen do not form.
For the Diabetic. In all the albuminous drinks substitute Sweetina for the
sugar. The fuel value will be 60 calories less in every recipe than when one
tablespoon of sugar is used.
Energy Value of an Egg
1 medium egg (without shell) 60 Calories
1 white of egg (average) 13 "
1 yolk of egg (average) 48 "
Egg Broth, 319 Calories[1]
The following recipes were kindly contributed by Alida Frances Pattee,
author of "Practical Dietetics," an invaluable book for the home.
When a large amount of nutriment is required the albuminized drinks are
valuable.
The egg is a fluid food until its albumen is coagulated by heat. Often the
white of egg, dissolved in water or milk, and flavored, is given when the
yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very
nutritious, and is extensively prescribed in certain non-febrile diseases,
especially for the forced alimentation of phthisis and melancholia. There are
occasional cases of bilious habit, in which eggs to be digested must be
beaten in wine. But the combination of egg, milk and sugar with alcohol,
which constitutes egg-nog, is apt to produce nausea and vomiting in a
feeble stomach, especially in fever. For this reason whole eggs are unfit for
fever patients, and the whites only should be used.
Albuminized drinks are most easily prepared cold. When a hot liquid is
used, it must be poured very slowly into the well-beaten egg, stirring
constantly, so that lumps of coagulated albumen do not form.
For the Diabetic. In all the albuminous drinks substitute Sweetina for the
sugar. The fuel value will be 60 calories less in every recipe than when one
tablespoon of sugar is used.
Energy Value of an Egg
1 medium egg (without shell) 60 Calories
1 white of egg (average) 13 "
1 yolk of egg (average) 48 "
Egg Broth, 319 Calories[1]
Page 159
Yolk 1 egg
1 tablespoon sugar
Speck salt
1 cup hot milk
Brandy or some other stimulant if required.
Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as
desired, if with brandy or wine, use about one tablespoon.
NOTE.—Dried and rolled bread crumbs may be added, if desired. The
whole egg may be used. Hot water, broth or coffee, may be substituted for
the milk; nutmeg may be substituted for the stimulant.
Egg-Nog No. I, 231 Calories[2]
1 egg
Speck salt
¾ tablespoon sugar
¾ Cup milk
1½ tablespoon wine or
1 tablespoon brandy (or less)
Beat the egg, add the sugar and salt; blend thoroughly, add the milk and
liquor. Serve immediately.
NOTE.—Have eggs and milk chilled before blending. A grating of
nutmeg may be substituted for the stimulant. A lemonade shaker may be
used for the blending.
Egg-Nog No. II, 231 Calories[2]
1 egg
¾ tablespoon sugar
Speck salt
¾ Cup milk
1 tablespoon brandy (or less)
1 tablespoon sugar
Speck salt
1 cup hot milk
Brandy or some other stimulant if required.
Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as
desired, if with brandy or wine, use about one tablespoon.
NOTE.—Dried and rolled bread crumbs may be added, if desired. The
whole egg may be used. Hot water, broth or coffee, may be substituted for
the milk; nutmeg may be substituted for the stimulant.
Egg-Nog No. I, 231 Calories[2]
1 egg
Speck salt
¾ tablespoon sugar
¾ Cup milk
1½ tablespoon wine or
1 tablespoon brandy (or less)
Beat the egg, add the sugar and salt; blend thoroughly, add the milk and
liquor. Serve immediately.
NOTE.—Have eggs and milk chilled before blending. A grating of
nutmeg may be substituted for the stimulant. A lemonade shaker may be
used for the blending.
Egg-Nog No. II, 231 Calories[2]
1 egg
¾ tablespoon sugar
Speck salt
¾ Cup milk
1 tablespoon brandy (or less)
Page 160
Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add
the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it
in lightly. Serve immediately.
Junket Egg-Nog, 289 Calories[3]
1 egg
1 cup milk
1 tablespoon sugar
2 teaspoons rum, brandy or wine
½ Hansen's Junket Tablet
Beat white and yolk of egg separately, very light; blend the two. Add the
sugar dissolved in the rum. Heat the milk luke warm, stir into the egg
mixture, and add quickly the tablet dissolved in cold water. Pour into small
warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room
undisturbed until firm, and then put on ice to cool. This can be retained by
the most delicate stomach.
Beef Egg-Nog, 200 Calories
1 egg
Speck salt
1 tablespoon sugar
½ cup hot beef broth
1 tablespoon brandy
Beat the egg slightly, add the salt and sugar; add gradually the hot broth;
add brandy and strain. Sugar and brandy may be omitted if preferred.
Coffee Egg-Nog, 175 Calories[4]
1 egg
1½ teaspoon sugar
½ scant cup milk or cream
½ scant cup strong coffee
the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it
in lightly. Serve immediately.
Junket Egg-Nog, 289 Calories[3]
1 egg
1 cup milk
1 tablespoon sugar
2 teaspoons rum, brandy or wine
½ Hansen's Junket Tablet
Beat white and yolk of egg separately, very light; blend the two. Add the
sugar dissolved in the rum. Heat the milk luke warm, stir into the egg
mixture, and add quickly the tablet dissolved in cold water. Pour into small
warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room
undisturbed until firm, and then put on ice to cool. This can be retained by
the most delicate stomach.
Beef Egg-Nog, 200 Calories
1 egg
Speck salt
1 tablespoon sugar
½ cup hot beef broth
1 tablespoon brandy
Beat the egg slightly, add the salt and sugar; add gradually the hot broth;
add brandy and strain. Sugar and brandy may be omitted if preferred.
Coffee Egg-Nog, 175 Calories[4]
1 egg
1½ teaspoon sugar
½ scant cup milk or cream
½ scant cup strong coffee
Page 161
Chill ingredients, and blend as for Egg-nog No. II.
Pineapple Egg-Nog
Prepare as per Egg-nog No I or II; omit the brandy and use pineapple
juice to taste.
Egg and Rum, 315 Calories
1 cup fresh milk
Yolk 1 egg
1 tablespoon sugar
Speck salt
Few grains nutmeg
1 tablespoon rum
Beat yolk, add sugar, salt and nutmeg; add milk and rum.
NOTE.—For consumptives, taken at about 6 a. m., often prevents the
exhaustive sweats which accompany the morning doze. Also may be given
to a patient before dressing to prevent exhaustion.
Egg and Brandy, 350 Calories[5]
3 Eggs
4 tablespoons cold water
Nutmeg
4 tablespoons brandy
Sugar
Beat the eggs, add cold water, brandy and sweeten to taste. A little
nutmeg may be added. Give a tablespoonful at a time.
Egg and Wine, 125 Calories[5]
1 egg
½ cup cold water
Pineapple Egg-Nog
Prepare as per Egg-nog No I or II; omit the brandy and use pineapple
juice to taste.
Egg and Rum, 315 Calories
1 cup fresh milk
Yolk 1 egg
1 tablespoon sugar
Speck salt
Few grains nutmeg
1 tablespoon rum
Beat yolk, add sugar, salt and nutmeg; add milk and rum.
NOTE.—For consumptives, taken at about 6 a. m., often prevents the
exhaustive sweats which accompany the morning doze. Also may be given
to a patient before dressing to prevent exhaustion.
Egg and Brandy, 350 Calories[5]
3 Eggs
4 tablespoons cold water
Nutmeg
4 tablespoons brandy
Sugar
Beat the eggs, add cold water, brandy and sweeten to taste. A little
nutmeg may be added. Give a tablespoonful at a time.
Egg and Wine, 125 Calories[5]
1 egg
½ cup cold water
Page 162
Sugar
1 wineglass sherry
Nutmeg
Beat the egg. Heat the water and wine together but not boiling; pour onto
the egg, stirring constantly; flavor with sugar and nutmeg.
Egg Lemonade, 192 Calories
1 egg
2 tablespoons sugar
2 tablespoons lemon juice
1 cup cold water
Beat the egg thoroughly, add the sugar and lemon juice; pour in
gradually the water, stirring until smooth and well mixed. Strain and serve.
Two tablespoons of sherry or port may be added if desired.
Malted Milk and Egg, 120 Calories
1 tablespoon Horlick's Malted Milk
1 tablespoon crushed fruit
1 egg
20 drops acid phosphate
1 tablespoon crushed ice
¾ cup ice water
Mix the malted milk powder, crushed fruit and egg and beat five
minutes. Add the phosphate and crushed ice, blending thoroughly. Strain
and add ice water or cold carbonated water, and a grating of nutmeg to
flavor.
Stokes Mixture
Eggs and brandy 196 calories.
"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar
or syrup enough to sweeten), has considerable nutritive, as well as
1 wineglass sherry
Nutmeg
Beat the egg. Heat the water and wine together but not boiling; pour onto
the egg, stirring constantly; flavor with sugar and nutmeg.
Egg Lemonade, 192 Calories
1 egg
2 tablespoons sugar
2 tablespoons lemon juice
1 cup cold water
Beat the egg thoroughly, add the sugar and lemon juice; pour in
gradually the water, stirring until smooth and well mixed. Strain and serve.
Two tablespoons of sherry or port may be added if desired.
Malted Milk and Egg, 120 Calories
1 tablespoon Horlick's Malted Milk
1 tablespoon crushed fruit
1 egg
20 drops acid phosphate
1 tablespoon crushed ice
¾ cup ice water
Mix the malted milk powder, crushed fruit and egg and beat five
minutes. Add the phosphate and crushed ice, blending thoroughly. Strain
and add ice water or cold carbonated water, and a grating of nutmeg to
flavor.
Stokes Mixture
Eggs and brandy 196 calories.
"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar
or syrup enough to sweeten), has considerable nutritive, as well as
Page 163
stimulative value, and is eligible for use when such a combination is
indicated."
Grape Yolk, 150 Calories
1 egg
1 tablespoon sugar
Speck salt
2 tablespoons Welch's Grape Juice
Separate egg. Beat yolk, add sugar and stand aside while the white is
thoroughly whipped. Add the grape juice to the yolk and pour this onto the
whipped white, blending carefully. Serve cold. Have all ingredients chilled
before blending.
Grape Juice and Egg, 270 Calories
1 egg
½ cup rich milk
1 tablespoon sugar
¼ cup Welch's Grape Juice
Beat yolk and white separately very light. To the yolk add milk, sugar
and grape juice, and pour into glass. To the white add a little powdered
sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients
before using.
Mulled Wine, 250-280 Calories
1 ounce stick cinnamon
A slight grating nutmeg
½ cup boiling water
1 egg
½ cup sherry, port or claret wine
2 tablespoons sugar
indicated."
Grape Yolk, 150 Calories
1 egg
1 tablespoon sugar
Speck salt
2 tablespoons Welch's Grape Juice
Separate egg. Beat yolk, add sugar and stand aside while the white is
thoroughly whipped. Add the grape juice to the yolk and pour this onto the
whipped white, blending carefully. Serve cold. Have all ingredients chilled
before blending.
Grape Juice and Egg, 270 Calories
1 egg
½ cup rich milk
1 tablespoon sugar
¼ cup Welch's Grape Juice
Beat yolk and white separately very light. To the yolk add milk, sugar
and grape juice, and pour into glass. To the white add a little powdered
sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients
before using.
Mulled Wine, 250-280 Calories
1 ounce stick cinnamon
A slight grating nutmeg
½ cup boiling water
1 egg
½ cup sherry, port or claret wine
2 tablespoons sugar
Page 164
Put the spices into top of a double boiler with the water. Cover and cook
over hot water ten minutes. Add wine to the spiced water and bring to the
boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled
wine, and beat well. Serve at once.
Albuminized Milk, 98 Calories
½ cup milk (sterile)
White 1 egg
Salt
Put milk and white of egg in a glass fruit jar, cover with air tight cap and
rubber band. Shake until thoroughly blended. Strain into glass. A few grains
of salt may be added if desired. Two teaspoons of Sanatogen added 30
calories.
NOTE.—The blending may be done in a lemonade shaker.
Albuminized Water, 13 Calories[6]
½ cup ice-cold water (boiled and chilled)
White 1 egg
Lemon juice
Sugar
Blend as for "Albuminized Milk," serve plain or add lemon juice and
sugar to taste. If set on ice to keep cool, shake before serving. Two
teaspoons of Sanatogen added 30 calories.
Albumin Water (for infants),
13 Calories
Albumin water is utilized chiefly in cases of acute stomach and intestinal
disorders in which some nutritious and easily assimilated food is needed;
albumin water is then very useful. The white of one egg is dissolved in
eight ounces or a pint of water which has been boiled and cooled.
—Koplik.
over hot water ten minutes. Add wine to the spiced water and bring to the
boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled
wine, and beat well. Serve at once.
Albuminized Milk, 98 Calories
½ cup milk (sterile)
White 1 egg
Salt
Put milk and white of egg in a glass fruit jar, cover with air tight cap and
rubber band. Shake until thoroughly blended. Strain into glass. A few grains
of salt may be added if desired. Two teaspoons of Sanatogen added 30
calories.
NOTE.—The blending may be done in a lemonade shaker.
Albuminized Water, 13 Calories[6]
½ cup ice-cold water (boiled and chilled)
White 1 egg
Lemon juice
Sugar
Blend as for "Albuminized Milk," serve plain or add lemon juice and
sugar to taste. If set on ice to keep cool, shake before serving. Two
teaspoons of Sanatogen added 30 calories.
Albumin Water (for infants),
13 Calories
Albumin water is utilized chiefly in cases of acute stomach and intestinal
disorders in which some nutritious and easily assimilated food is needed;
albumin water is then very useful. The white of one egg is dissolved in
eight ounces or a pint of water which has been boiled and cooled.
—Koplik.
Page 165
Albuminized Clam Water, 18 Calories
1 cup cold water
Clam Broth
White 1 egg
To the water add the required amount of the clam broth to make the
strength desired, add the unbeaten white of egg, and follow general
directions for "Albuminized Milk." Serve cold in dainty glasses. This is a
very nutritious drink, and will be retained by the stomach when other
nourishment is rejected.
NOTE.—Milk may be substituted for the water.
Albuminized Orange, 30 Calories[7]
White 1 egg
Juice 1 orange
Sugar
To the unbeaten white add the orange juice, sweeten to taste and blend
thoroughly. Strain and set on ice to cool. Serve cold.
Albuminized Sherry, 22 Calories[7]
White 1 egg
¾ tablespoon sherry
Sugar
Beat the white stiff, add slowly, while beating, the wine and sugar. Serve
cold.
NOTE.—Have all ingredients cold before blending.
Albuminized Grape Juice, 40 Calories[7]
2 tablespoons Welch's Grape Juice
White 1 egg
1 cup cold water
Clam Broth
White 1 egg
To the water add the required amount of the clam broth to make the
strength desired, add the unbeaten white of egg, and follow general
directions for "Albuminized Milk." Serve cold in dainty glasses. This is a
very nutritious drink, and will be retained by the stomach when other
nourishment is rejected.
NOTE.—Milk may be substituted for the water.
Albuminized Orange, 30 Calories[7]
White 1 egg
Juice 1 orange
Sugar
To the unbeaten white add the orange juice, sweeten to taste and blend
thoroughly. Strain and set on ice to cool. Serve cold.
Albuminized Sherry, 22 Calories[7]
White 1 egg
¾ tablespoon sherry
Sugar
Beat the white stiff, add slowly, while beating, the wine and sugar. Serve
cold.
NOTE.—Have all ingredients cold before blending.
Albuminized Grape Juice, 40 Calories[7]
2 tablespoons Welch's Grape Juice
White 1 egg
Page 166
Sugar
Chopped ice
Put in a dainty glass the grape juice, and the beaten white of egg and a
little pure chopped ice; sprinkle sugar over the top and serve.
Chopped ice
Put in a dainty glass the grape juice, and the beaten white of egg and a
little pure chopped ice; sprinkle sugar over the top and serve.
Page 167
STARCHY BEVERAGES
Starchy drinks consist of cereals or cereal products, cooked thoroughly
in a large amount of water and strained before serving. Arrowroot,
cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley
and wheat in forms which include the whole grains contain besides starch
some protein and fat, and also valuable mineral matter, especially
phosphorous, iron, and calcium salts. In starchy drinks these ingredients are
necessarily present in small amounts; hence they have little energy value,
unless milk or other highly nutritive material is added. Such drinks are of
value when only a small quantity of nutriment can be taken.
Principles of Cooking. As the chief ingredient is starch, long cooking is
necessary, in water at a high temperature (212° F.), which softens the
cellulose, and breaks open the starch grains, changing the insoluble starch
to soluble starch and dextrin, so that it can be readily digested.
Time of cooking should be conscientiously kept by the clock.
Digestion. The action of ptyalin is very rapid, and if these drinks are
sipped slowly, so as to be thoroughly mixed with saliva, a considerable
portion of starch may be changed to sugar before reaching the intestines.
Barley Water, 180 Calories
2 tablespoons pearl barley
1 quart cold water
Wash barley, add cold water and let soak several hours or over night; in
same water, boil gently over direct heat two hours, or in a double boiler
steadily four hours, down to one pint if used for infant feeding, and to one
cup for the adult. Strain through muslin.
NOTE.—Cream or milk and salt may be added, or lemon juice and
sugar. Barley water is an astringent or demulcent drink used to reduce
laxative condition.
Starchy drinks consist of cereals or cereal products, cooked thoroughly
in a large amount of water and strained before serving. Arrowroot,
cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley
and wheat in forms which include the whole grains contain besides starch
some protein and fat, and also valuable mineral matter, especially
phosphorous, iron, and calcium salts. In starchy drinks these ingredients are
necessarily present in small amounts; hence they have little energy value,
unless milk or other highly nutritive material is added. Such drinks are of
value when only a small quantity of nutriment can be taken.
Principles of Cooking. As the chief ingredient is starch, long cooking is
necessary, in water at a high temperature (212° F.), which softens the
cellulose, and breaks open the starch grains, changing the insoluble starch
to soluble starch and dextrin, so that it can be readily digested.
Time of cooking should be conscientiously kept by the clock.
Digestion. The action of ptyalin is very rapid, and if these drinks are
sipped slowly, so as to be thoroughly mixed with saliva, a considerable
portion of starch may be changed to sugar before reaching the intestines.
Barley Water, 180 Calories
2 tablespoons pearl barley
1 quart cold water
Wash barley, add cold water and let soak several hours or over night; in
same water, boil gently over direct heat two hours, or in a double boiler
steadily four hours, down to one pint if used for infant feeding, and to one
cup for the adult. Strain through muslin.
NOTE.—Cream or milk and salt may be added, or lemon juice and
sugar. Barley water is an astringent or demulcent drink used to reduce
laxative condition.
Page 168
Rice Water, 100 Calories[8]
2 tablespoons rice
3 cups cold water
Salt
Milk
Wash the rice; add cold water and soak thirty minutes, heat gradually to
boiling point and cook one hour or until rice is tender. Strain, reheat and
dilute with boiling water or hot milk to desired consistency. Season with
salt.
NOTE.—Sugar may be added if desired, and cinnamon, if allowed, may
be cooked with it, and will assist in reducing a laxative condition.
Barley Water (infant feeding) 19 Calories
1 teaspoon barley flour
2 tablespoons cold water
1 pint boiling water
Blend flour and cold water to a smooth paste in top of double boiler; add
gradually the boiling water. Boil over direct heat five minutes, stirring
constantly, then put over boiling water and cook 15 minutes longer, stirring
frequently. Older infants take the barley water in much more concentrated
form. Barley water is used as a diluent with normal infants and in forms of
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
3 tablespoons rice
1 pint boiling water
1 tablespoon stoned raisins
2 tablespoons rice
3 cups cold water
Salt
Milk
Wash the rice; add cold water and soak thirty minutes, heat gradually to
boiling point and cook one hour or until rice is tender. Strain, reheat and
dilute with boiling water or hot milk to desired consistency. Season with
salt.
NOTE.—Sugar may be added if desired, and cinnamon, if allowed, may
be cooked with it, and will assist in reducing a laxative condition.
Barley Water (infant feeding) 19 Calories
1 teaspoon barley flour
2 tablespoons cold water
1 pint boiling water
Blend flour and cold water to a smooth paste in top of double boiler; add
gradually the boiling water. Boil over direct heat five minutes, stirring
constantly, then put over boiling water and cook 15 minutes longer, stirring
frequently. Older infants take the barley water in much more concentrated
form. Barley water is used as a diluent with normal infants and in forms of
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
3 tablespoons rice
1 pint boiling water
1 tablespoon stoned raisins
Page 169
Wash rice, put into saucepan with water and raisins; boil gently for one
hour. Strain. When cold serve. Sugar or salt may be added to taste.
NOTE.—Do not use raisins in bowel trouble.
Oatmeal Water, 50 Calories
1 tablespoon oatmeal
1 tablespoon cold water
Speck salt
1 quart boiling water
Mix oatmeal and cold water, add salt and stir into the boiling water. Boil
three hours; replenish the water as it boils away. Strain through a fine sieve
or cheese cloth. Season, serve cold. Different brands of oatmeal vary
considerably in the amount of water which they take up in cooking, and
sufficient should always be added to make this drink almost as thin as
water.
Oatmeal Water No. II, 220 Calories[9]
½ cup fine oatmeal
1 quart water
Use sterile water (boiled and cooled). Add oatmeal and stand in warm
place (covered), for one and one-half hours. Strain, season, and cool.
Sometimes used for dyspeptics.
Toast Water, 350 Calories
1 cup stale bread toasted
1 cup boiling water
Salt
Cut bread in thin slices and in inch squares. Dry thoroughly in oven until
crisp and a delicate brown. Measure, and break into crumbs; add the water
and let it stand one hour. Rub through a fine strainer, season and serve hot
hour. Strain. When cold serve. Sugar or salt may be added to taste.
NOTE.—Do not use raisins in bowel trouble.
Oatmeal Water, 50 Calories
1 tablespoon oatmeal
1 tablespoon cold water
Speck salt
1 quart boiling water
Mix oatmeal and cold water, add salt and stir into the boiling water. Boil
three hours; replenish the water as it boils away. Strain through a fine sieve
or cheese cloth. Season, serve cold. Different brands of oatmeal vary
considerably in the amount of water which they take up in cooking, and
sufficient should always be added to make this drink almost as thin as
water.
Oatmeal Water No. II, 220 Calories[9]
½ cup fine oatmeal
1 quart water
Use sterile water (boiled and cooled). Add oatmeal and stand in warm
place (covered), for one and one-half hours. Strain, season, and cool.
Sometimes used for dyspeptics.
Toast Water, 350 Calories
1 cup stale bread toasted
1 cup boiling water
Salt
Cut bread in thin slices and in inch squares. Dry thoroughly in oven until
crisp and a delicate brown. Measure, and break into crumbs; add the water
and let it stand one hour. Rub through a fine strainer, season and serve hot
Page 170
or cold. The nourishment of the bread is easily absorbed in this way and
valuable in cases of fever or extreme nausea.
NOTE.—Milk or cream and sugar may be added.
Crust Coffee
Take some pieces and crusts of brown bread and dry them in a slow oven
until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour
boiling water over and let soak for about fifteen minutes. This when
strained carefully is very acceptable to invalids who are tired of the
ordinary drinks, such as lemonade, etc.
Cracker Panada, 100 Calories[10]
4 hard crackers
1 quart water
Sugar
Break crackers into pieces and bake quite brown; add water and boil
fifteen minutes, allow to stand three or four minutes. Strain off the liquid
through a fine wire sieve; season with salt and a little sugar. This is a
nourishing beverage for infants that are teething, and with the addition of a
little wine and nutmeg, is often prescribed for invalids recovering from a
fever.
Bread Panada, 162 Calories
1½ cups water
1 tablespoon sugar
2 tablespoons stale white bread crumbs
¼ cup white wine
1 tablespoon lemon juice
Nutmeg
Put water and sugar on to cook, just before it commences to boil add the
bread crumbs; stir well, and let it boil three or four minutes. Add the wine,
valuable in cases of fever or extreme nausea.
NOTE.—Milk or cream and sugar may be added.
Crust Coffee
Take some pieces and crusts of brown bread and dry them in a slow oven
until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour
boiling water over and let soak for about fifteen minutes. This when
strained carefully is very acceptable to invalids who are tired of the
ordinary drinks, such as lemonade, etc.
Cracker Panada, 100 Calories[10]
4 hard crackers
1 quart water
Sugar
Break crackers into pieces and bake quite brown; add water and boil
fifteen minutes, allow to stand three or four minutes. Strain off the liquid
through a fine wire sieve; season with salt and a little sugar. This is a
nourishing beverage for infants that are teething, and with the addition of a
little wine and nutmeg, is often prescribed for invalids recovering from a
fever.
Bread Panada, 162 Calories
1½ cups water
1 tablespoon sugar
2 tablespoons stale white bread crumbs
¼ cup white wine
1 tablespoon lemon juice
Nutmeg
Put water and sugar on to cook, just before it commences to boil add the
bread crumbs; stir well, and let it boil three or four minutes. Add the wine,
Page 171
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.
and keep it closely covered until it is wanted for use.
Page 172
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.
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.
Page 173
What gave her peas she served such a nice color and taste was the
adding of a lettuce leaf and a tablespoon of sugar.
Do not cover rising bread in bowls and tins with a dry cloth. Instead,
cover with a damp cloth which has been wrung out of warm water. In cold
weather the damp cloth should be placed over a dry cloth.
As a result, the dough will not dry on the top and the loaves when baked
will be much more uniform.
To prevent holes appearing in brown bread prick twice with needle, once
when the loaves are placed in tins and once immediately before loaves are
placed in the oven.
Cake Hints
For those who would excel in cake making these admonitions are
offered:
First—Cream the shortening.
Second—Add sugar slowly and cream it again.
Third—Add yolks of eggs well beaten.
Fourth—Mix and sift the dry ingredients.
Fifth—Add the dry materials to the mixture, which has the baking
powder in it; alternate flour and liquid.
Sixth—Cut and fold in (do not beat or stir) the whites of eggs which are
beaten to a dry stiff froth.
Seventh—Have a fire and pans ready. Put the cake into the oven quickly;
remember that the oven can wait, but the cake never. Bake according to
rule.
adding of a lettuce leaf and a tablespoon of sugar.
Do not cover rising bread in bowls and tins with a dry cloth. Instead,
cover with a damp cloth which has been wrung out of warm water. In cold
weather the damp cloth should be placed over a dry cloth.
As a result, the dough will not dry on the top and the loaves when baked
will be much more uniform.
To prevent holes appearing in brown bread prick twice with needle, once
when the loaves are placed in tins and once immediately before loaves are
placed in the oven.
Cake Hints
For those who would excel in cake making these admonitions are
offered:
First—Cream the shortening.
Second—Add sugar slowly and cream it again.
Third—Add yolks of eggs well beaten.
Fourth—Mix and sift the dry ingredients.
Fifth—Add the dry materials to the mixture, which has the baking
powder in it; alternate flour and liquid.
Sixth—Cut and fold in (do not beat or stir) the whites of eggs which are
beaten to a dry stiff froth.
Seventh—Have a fire and pans ready. Put the cake into the oven quickly;
remember that the oven can wait, but the cake never. Bake according to
rule.
Page 174
To test the oven heat—A hot oven will brown flour in five minutes; or
you can try if you can hold the hand in it and count twenty.
Time of baking—Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to
80 minutes; gem cakes, from 20 minutes to half an hour.
Never bang the oven door. The cake will fall if you do.
To prevent icing from cracking when it cuts add a teaspoon sweet cream
to each unbeaten egg. When boiling syrup for icing add a pinch of cream of
tartar.
Brown sugar frosting which will not crack is made of one tablespoon of
vinegar, brown sugar enough to mix and the beaten white of half an egg.
Beat all well together and add sugar enough to spread.
I have many times been asked how I retained the color of preserved
fruits. I allow for all preserves equal measure of sugar and fruit.
It is impossible to have success if you make large quantities. I never
make over three pints at a time—usually one quart.
The same method applies to all preserves. If possible, I extract some
juice to start with. I then put this with one quart of sugar, (no water if the
fruit contains plenty of juice, but if not, I add a little water). Allow this to
boil until thick then have fruit ready to drop in; when it boils up, remove
scum, and, as the juice is extracted by the boiling, dip off and allow only
enough to thicken quickly.
This juice can be used for sauces, beverages of all kinds—Fruit darkens
on account of continued boiling.
you can try if you can hold the hand in it and count twenty.
Time of baking—Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to
80 minutes; gem cakes, from 20 minutes to half an hour.
Never bang the oven door. The cake will fall if you do.
To prevent icing from cracking when it cuts add a teaspoon sweet cream
to each unbeaten egg. When boiling syrup for icing add a pinch of cream of
tartar.
Brown sugar frosting which will not crack is made of one tablespoon of
vinegar, brown sugar enough to mix and the beaten white of half an egg.
Beat all well together and add sugar enough to spread.
I have many times been asked how I retained the color of preserved
fruits. I allow for all preserves equal measure of sugar and fruit.
It is impossible to have success if you make large quantities. I never
make over three pints at a time—usually one quart.
The same method applies to all preserves. If possible, I extract some
juice to start with. I then put this with one quart of sugar, (no water if the
fruit contains plenty of juice, but if not, I add a little water). Allow this to
boil until thick then have fruit ready to drop in; when it boils up, remove
scum, and, as the juice is extracted by the boiling, dip off and allow only
enough to thicken quickly.
This juice can be used for sauces, beverages of all kinds—Fruit darkens
on account of continued boiling.
Page 175
Page 176
Economical Soap
Soap without boiling, will float if not too much ham or bacon drippings
are used.
Into 1 quart of cold water dissolve the contents of one can of Babbits
potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean
drippings that have been strained through cheesescloth several times.
Before adding the lye to the strained grease, add 1 large cupful of borax.
Stir lye into kettle containing grease and stir constantly until very thick.
Pour into a pan, score; in 10 or 12 hours turn out of pan and let dry. A little
perfume may be added if you wish. Lamb drippings makes the finest soap.
FOOTNOTES:
[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.
[2] Without liquor.
[3] Without liquor.
[4] Calculated with milk.
[5] Without sugar.
[6] Without lemon juice or sugar.
[7] Without milk.
[8] Without Milk.
[9] Estimated on one-half the oatmeal.
[10] Without sugar.
Soap without boiling, will float if not too much ham or bacon drippings
are used.
Into 1 quart of cold water dissolve the contents of one can of Babbits
potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean
drippings that have been strained through cheesescloth several times.
Before adding the lye to the strained grease, add 1 large cupful of borax.
Stir lye into kettle containing grease and stir constantly until very thick.
Pour into a pan, score; in 10 or 12 hours turn out of pan and let dry. A little
perfume may be added if you wish. Lamb drippings makes the finest soap.
FOOTNOTES:
[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.
[2] Without liquor.
[3] Without liquor.
[4] Calculated with milk.
[5] Without sugar.
[6] Without lemon juice or sugar.
[7] Without milk.
[8] Without Milk.
[9] Estimated on one-half the oatmeal.
[10] Without sugar.
Page 177
Transcriber's Notes:
Obvious punctuation errors repaired.
Text uses both "today" and "to-day." It also used both
"tablespoon" and "tablespoons" when referring to an
ingredient with an additional fraction of a tablespoon
added, i.e. "1½ tablespoon" and "1½ tablespoons."
Page 13, The original had the portrait pages out of order
on the list. These have been reordered. The original read:
Fanny Garrison Villard 34
Helen Ring Robinson 40
Jane Addams 38
Julia Lathrop 44
Jack London 46
Mrs. J. O. Miller 42
Mrs. Desha Breckinridge 52
This also occurred numerous times in the index. The
original text was as follows:
Page 15:
Potato Puffers 78
Baked Tomatoes 80
Stuffed Tomatoes 79
Page 16:
Virginia Butter Bread 102
Bran Bread 102
Excellent Nut Bread 101
Dr. Wylies' Recipes 103
Page 17.
Jam Cake 136
Obvious punctuation errors repaired.
Text uses both "today" and "to-day." It also used both
"tablespoon" and "tablespoons" when referring to an
ingredient with an additional fraction of a tablespoon
added, i.e. "1½ tablespoon" and "1½ tablespoons."
Page 13, The original had the portrait pages out of order
on the list. These have been reordered. The original read:
Fanny Garrison Villard 34
Helen Ring Robinson 40
Jane Addams 38
Julia Lathrop 44
Jack London 46
Mrs. J. O. Miller 42
Mrs. Desha Breckinridge 52
This also occurred numerous times in the index. The
original text was as follows:
Page 15:
Potato Puffers 78
Baked Tomatoes 80
Stuffed Tomatoes 79
Page 16:
Virginia Butter Bread 102
Bran Bread 102
Excellent Nut Bread 101
Dr. Wylies' Recipes 103
Page 17.
Jam Cake 136
Page 178
Hickory Nut Cake 138
Lace Cakes 137
Page 18:
Suet Pudding 157
Raw Carrot Pudding 161
Cottage Fruit Pudding 158
Prune Souffle 158
Plain Suet Pudding 157
Plum Pudding 159
Lemon Cream 160
Corn Pudding 161
Lemon Hard Sauce 161
and
Pear Salad 168
Potato Salad 168
Bean Salad 170
Codfish Salad 169
Swedish Wreathes 169
Orange Salad 173
Cucumber Aspic 175
Tomato Aspic 174
Mayonnaise Dressing Without Oil 176
Mayonnaise Dressing Boiled 175
Suffrage Salad Dressing 174
Page 19:
Pittsburgh Sherbet 198
Lemon Sherbet 198
Synthetic Quince 200
Fruit Cocktails 199
Grape Juice Cup 201
Peppermint Cup 202
Lace Cakes 137
Page 18:
Suet Pudding 157
Raw Carrot Pudding 161
Cottage Fruit Pudding 158
Prune Souffle 158
Plain Suet Pudding 157
Plum Pudding 159
Lemon Cream 160
Corn Pudding 161
Lemon Hard Sauce 161
and
Pear Salad 168
Potato Salad 168
Bean Salad 170
Codfish Salad 169
Swedish Wreathes 169
Orange Salad 173
Cucumber Aspic 175
Tomato Aspic 174
Mayonnaise Dressing Without Oil 176
Mayonnaise Dressing Boiled 175
Suffrage Salad Dressing 174
Page 19:
Pittsburgh Sherbet 198
Lemon Sherbet 198
Synthetic Quince 200
Fruit Cocktails 199
Grape Juice Cup 201
Peppermint Cup 202
Page 179
PRESERVES, PICKLES, ETC.
Sour Pickles 204
Sweet Pickles 204
Amber Marmalade 203
Grape Juice 203
Lemon Butter 205
The remaining corrections made are indicated by
dotted lines under the corrections. Scroll the mouse over
the word and the original text will appear.
Sour Pickles 204
Sweet Pickles 204
Amber Marmalade 203
Grape Juice 203
Lemon Butter 205
The remaining corrections made are indicated by
dotted lines under the corrections. Scroll the mouse over
the word and the original text will appear.
Page 180
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