These keep well, especially in stone crock. This recipe makes a quantity if cut with small cutter.

Pound Cake

1 lb. flour 1 lb. pulverized sugar flavoring 1 lb. butter 10 eggs

Cream butter and sugar to finest possible consistency. Add 1/4 of the flour and beat well. Have eggs beaten to a froth. Add a few tablespoons at a time and beat thoroughly after each addition of egg. When eggs are all in, add balance of flour and flavoring and beat.

Bake in a slow oven one and one-half hours.

Hints:—Secret of fine pound cake is in the mixing, much beating being essential.

One-half the recipe serves fifteen persons amply.

A paler yellow cake can be had by substituting the whites of two eggs for every yolk discarded.

In the full recipe not more than four yolks should be discarded.

A very little lemon combined with vanilla or almond, improves the flavor of the cake.

Bake, if possible, in an old-fashioned tin pan with a center tube.

Doughnuts

1 cup Sugar 2 Eggs 2 tablespoons melted butter 1 cup sour or butter milk 1 small teaspoon soda Flour enough to make a soft dough 1 teaspoon baking powder

Mix eggs, sugar and butter; add sour milk or buttermilk with soda dissolved. Then stir in flour with baking powder added.

Do not roll too thin.

Have lard boiling when you drop in the doughnuts. A slice of raw potato in the lard will prevent the lard taste.

Cream Cake

1 Cup Butter 1 tablespoon Lard 2 cups Sugar 1 cup Sweet Milk 3 Eggs 2 teaspoons Baking Powder 1 teaspoon Vanilla 1 Quart Flour



One Egg Cake

1 cup butter 1 1/2 cups sugar 3 cups flour 1 cup sweet milk 1 egg 3 teaspoons baking powder 1 cup chopped raisins

Devil's Food

2 cups brown sugar 2 eggs 3 cups flour 1/2 cup boiling water 1/2 cup sour cream 1/2 cup butter 1/2 cup grated chocolate 1 1/2 teaspoons soda

Dissolve soda in boiling water and pour over chocolate and let cool. Beat butter and sugar to a cream, add the eggs and other things. Bake in layers.

Bride's Cake

12 eggs (whites) 1 small cup butter 4 small cups flour 2 teaspoons baking powder 3 cups sugar 1 cup sweet milk 1/2 cup corn starch Flavor to taste

This makes two good sized cakes, or four layers.

Date Cake

1 Cup Sugar 1/2 Cup Butter 2 Eggs 2 Cups Flour 1 heaping teaspoon baking powder 1/3 cup Milk 1 lb. stoned and chopped dates rolled on a portion of the flour

Cream the sugar and butter. Add the well beaten yolks; then the whites; then the flour well sifted with the baking powder. Beat until smooth; add milk, then dates. Beat thoroughly and bake three-quarters of an hour in a steady, but not too hot oven.

Pfeffernusse (Pepper Nuts)

1 cup Lard 1 cup Butter 2 cups Brown Sugar 3 Eggs 2 teaspoons Annise seed (ground) 2 oz. whole coriander seed 1/2 lb. Chopped Almonds 1/2 lb. Mixed Citron 6 cups Molasses 2 teaspoons Soda 1 Quart Flour 1 teaspoon Cream of Tartar

Cocoanut Cake

1 cup butter 1 cup sweet milk 1 teaspoon soda 1 grated cocoanut 3 cups sugar 4 1/2 cups flour 2 teaspoons cream tartar 4 eggs (beaten separately)

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

Jam Cake

1 cup brown sugar 2-3 cup butter and lard 3 eggs 1 glass of strawberry jam 1 teaspoon cloves 1 teaspoon cinnamon 1/2 grated nutmeg 1/2 cup sour milk 1 teaspoon soda 2 cups flour

Bake in a slow oven.

A march before day to dress one's dinner, and a light dinner to prepare one's supper are the best cooks. Alexander.

Hickory Nut Cake

1 cup sugar 1/2 cup sweet milk 3 eggs 1/2 cup butter 2 teaspoons baking powder flour to stiffen

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

Lace Cakes

1 cup brown sugar 1 egg, not beaten 1 1/2 tablespoon flour 1 round teaspoon butter 1 cup English walnuts chopped

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

"Do not misunderstand me. Woman suffrage is right. It is just. It is expedient. In all moral issues the woman voters make a loyal legion that cannot be betrayed to the forces of evil; and however they are betrayed—as we all are—in campaigns against the Beast, the good that they do in an election is a great gain to a community and a powerful aid to reform. I believe that when the women see the Beast, they will be the first to attack it. I believe that in this our first successful campaign against it, the women saved us."

HON. BEN LINDSAY.



Lace Cakes

1 cup sugar 1 teaspoon butter 2 teaspoons baking powder 1 teaspoon vanilla 2 eggs 2 1/2 cups rolled oats

Cream butter, add sugar and eggs. To this add vanilla and baking powder, and when these are thoroughly mixed, stir in the oats. This should make a stiff batter, and more oats may be added if batter is not stiff enough.

Mold into little cakes with a teaspoon and bake in buttered pans two inches apart, for ten minutes.

Marshmallow Teas

Arrange marshmallows on thin, unsweetened round crackers. Make a deep impression in center of each marshmallow, and in each cavity drop 1/4 teaspoon butter. Bake until marshmallows spread and nearly cover crackers. After removing from oven insert half a candied cherry in each cavity.

These are excellent with afternoon tea.

Apple Sauce Cake

1/2 cup butter a little salt 3 cups sifted flour 1/2 teaspoon cloves 1/2 cup nuts 1 1/2 cups apple sauce 1 1/2 cups sugar 1/2 teaspoon cinnamon 1 cup seeded raisins 2 scant teaspoons soda dissolved in a little water, boiling.

Bake in a slow oven.

Quick Coffee Cakes

Cream one-fourth of a cupful of butter, three-fourths of a cupful of sugar, one egg; add one cupful of milk, two and one-half cupfuls of flour in which two teaspoons of baking powder have been sifted. Beat smooth, then add as many raisins as desired and bake in two pie tins. When the top has begun to crust over, brush with melted butter and sprinkle with sugar and cinnamon. Bake a golden brown.

Sand Tarts

One pound of granulated sugar, three-quarters of a pound of butter, one pound of flour, one pound of almonds blanched and split, and three eggs. Cream butter and sugar till very light, add the yolks of the three eggs and the whites of two. Add the flour; roll on the board and cut in oblong or diamond shapes. Beat the white of the remaining egg and bake.

Sand Tarts

2 lbs. light brown sugar 3/4 lb. butter 2 lbs. flour 3 eggs

Milk enough to make a stiff dough. Roll very thin, cut out and brush over with beaten egg and milk mixed together. Put two or three blanched almonds on each tart and dust with cinnamon and sugar.

Bake in moderate oven.

Cheap Cake

2 cups sugar 1 teaspoon butter 4 cups flour 3 eggs 1 cup water 2 teaspoons baking powder Flavor to taste

THE STATE OF WYOMING EXECUTIVE DEPARTMENT CHEYENNE.

Dec. 22, 1914.

Editress Suffrage Cook Book:

After observing the operation of the women suffrage laws and full political rights in the state and territory of Wyoming for many years, I have no hesitation in saying that everything claimed by the advocates of such laws have been made good in the state. I am unqualifiedly and without reservation in favor of woman suffrage and equal political rights for women for all the states of the American union.

Very truly yours, JOSEPH M. CAREY. Governor.



Hermits

1 1/2 cups sugar 3/4 cup butter 3 tablespoons milk—sweet or sour 3 eggs—whites and yolks beaten separately 1 teaspoon soda 1 heaping teaspoon cinnamon 1 heaping teaspoon ginger 1 level teaspoon cloves 1 cup chopped seeded raisins 1 cup chopped nuts Even cup of flour

Drop on greased pan and bake.

Hermits

1 1/2 cups sugar 3 eggs 1 cup chopped walnuts or hickory nuts 1 teaspoon cinnamon 1 teaspoon vanilla 1 cup butter 1 cup chopped raisins 1-3 cup sliced citron 1 teaspoon cloves 1/2 teaspoon soda

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

Cocoanut Cookies

1 cup butter 4 eggs 1 lemon—juice and rind 4 cups sugar 4 teaspoons baking powder 1 pound package grated cocoanut

Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add juice and rind of lemon. Then flour, into which has been sifted the baking powder. Sift flour and baking powder twice before adding to mixture. Use enough flour to make a very stiff batter, add cocoanut, and last, fold in the whites of the eggs beaten to a stiff froth.

Drop on buttered tins and bake in moderate oven.



PASTRIES, PIES, ETC.

Grape Fruit Pie

First bake a shell as for lemon pie, then make a filling as follows: Mix one tablespoon of cornstarch in a little cold water, and over this pour one cupful of boiling water. To this add the juice of two grapefruits, the grated rind and juice of one orange, the beaten yolks of two eggs, and the white of one, and a small piece of butter. Put all in the double boiler and cook until thick, stirring all the time. When done, put in the shell. Now beat up the white of the second egg with one-half a cupful of sugar until thick, and spread with a knife over the pie. Put in the oven and let brown lightly. Serve cold. This makes a delicious pie.

Spice Pie

The yolks of three eggs, one and one-half cupfuls of sugar, one cupful of cream, two tablespoons of flour, two-thirds of a cupful of butter, one teaspoon of spice, cloves, cinnamon and nutmeg.

Mix the flour and sugar together, then cream with the butter. Add the yolks of the eggs, beating thoroughly. Next add cream and spices. Use the whites for the frosting.

Cream Pie

1 1/2 cups milk 2 egg yolks 2 tablespoons sugar a little salt 1 tablespoon butter Vanilla to taste

Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1 tablespoon of cornstarch and 1 tablespoon flour (rounded).

Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanut browned lightly; now cover with whipped cream and cream nuts.

Pie Crust

One level cup of flour, one-half cup of lard, one-half teaspoon salt, one-fourth cup ice cold water, one teaspoon baking powder. Mix salt, baking powder and flour thoroughly, chop in the lard, add water. Use as little flour as possible when rolling out. This makes a light, crisp, flaky and delicious pie crust.

Pie for a Suffragist's Doubting Husband

1 qt. milk human kindness 8 reasons: War White Slavery Child Labor 8,000,000 Working Women Bad Roads Poisonous Water Impure Food

Mix the crust with tact and velvet gloves, using no sarcasm, especially with the upper crust. Upper crusts must be handled with extreme care for they quickly sour if manipulated roughly.

* * * * *

Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe for the making of the opera "Pagliacci."

Beat a large bass drum with the white of one clown. Then mix with a prologue and roll very thin. Fill with a circus just coming to town. One leer, one scowl and one tragical grin. Bake in a sob of Carusian size. Result: the most toothsome of Italy's pies.

Where is the man that can live without dining? —Lytton.

Orange Pie

1 Large Grated Apple 1 Orange—grated rind and juice 1/2 cup Sugar 2 Eggs—Butter size of an egg

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

Lancaster County Pie

1 cup molasses 1 teaspoon soda 1 cup sugar 1 cup boiling water 3 cups flour 1/2 cup butter

Make a pie crust and line 4 pie pans. Put soda in the molasses and heat thoroughly, then add the boiling water. Divide in the four pans. Mix flour, sugar and butter together for the crumbs and put on top of the syrup.

Bake in moderate oven.

Brown Sugar Pie

2/3 cupful of brown sugar 1 tablespoon butter 2 tablespoons milk 1 1/2 teaspoons vanilla

Cook until waxy looking, then take the yolks of 2 eggs and 1 heaping tablespoon of flour and 1 1/2 cupfuls milk. Mix all together smooth. Add to the above ingredients. Cook until thick and add vanilla. Have a baked crust, use the whites beaten stiff for the top. Return to the oven for a minute or two.

Banbury Tart

1 cup flour 2 heaping tablespoons of lard Cold water

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

Filling

1 egg beaten light 1 cup raisins 1 cup sugar 1 tablespoon of flour Juice of one lemon and grated rind

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



PUDDINGS



[Illustration: Handwritten note:

We may live without poetry, music, and art; We may live without conscience, & live without heart; We may live without friends; we may live without books; But civilised man cannot live without cooks. Lucile by Owen Meredith (Earl of Lytton)

Hasty Pudding

My favourite pudding:

Milk one pint. Flour 1 1/2 table-spoonfuls. Sugar 1/2 teaspoonful.

Boil the milk. Mix the flour with a little cold milk. Pour the boiling milk onto this and put all back into the saucepan. Let it boil up once more and it is ready. Serve at once.

Constance Lytton]

It almost makes me wish I vow to have two stomachs like a cow. Hood.

Bakewell Pudding

The famous dainty from the town of Bakewell, Derbyshire, England.

PASTE

6 oz. flour 2 oz. margarine 1/2 small spoon baking powder

MIXTURE

1 1/2 ounces butter 3 ounces sugar 2 eggs 1 dessert spoon corn flour 1/2 cup hot water 1/2 small spoon lemon juice

Make the paste, roll quite thin, and line an ashet; spread bottom with jam; pour on top above mixture, prepared as follows:—melt butter, add sugar, flour, and beat well, then the water, and fruit juice; finally, the eggs, well beaten.

Bake for about 1/2 an hour. Serve, of course, cold.

Graham Pudding

1 cup molasses 1 cup sweet milk 1 1/2 cups graham flour 1 egg 1 tablespoon butter 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1 teaspoon soda 1 cup raisins

Put in buttered pudding dish and steam 3 hours.

Norwegian Prune Pudding

1/2 lb. prunes 2 cups cold water 1 cup sugar 1 inch piece stick cinnamon 1 1/3 cups boiling water 1/3 cup corn starch 1 tablespoon lemon juice

Pick out and wash prunes; then soak 1 hour in cold water, and boil until soft; remove stones; obtain meat from stones and add to prunes; then add sugar, cinnamon, boiling water, and simmer ten minutes.

Dilute corn starch with enough cold water to pour easily; add to prune mixture and cook five minutes. Remove cinnamon; mould; then chill and serve with whipped cream.



STATE OF IDAHO GOVERNOR'S OFFICE, BOISE.

January 22, 1915.

Woman Suffrage has gone beyond the trial stage in Idaho. We have had it in operation for many years and it is now thoroughly and satisfactorily established. Its repeal would not carry a single county in the State.

The women form an intelligent, patriotic and energetic element in our politics. They have been instrumental in accomplishing many needed reforms along domestic and moral lines, and in creating a sentiment favorable to the strict enforcement of the law.

The impression that Woman Suffrage inspires an ambition in women to seek and hold public office is altogether wrong. The contrary is true. The women of Idaho are not politicians, but they demand faithful and conscientious service from public officials and when this service is not rendered their disapproval is certain and unmistakable.

Woman suffrage produces no wrong or injury to society, but it does engender a higher spirit of civic righteousness and places political and public affairs on a more elevated plane of morality and responsibility.

M. ALEXANDER, Governor of Idaho



Suet Pudding

1 cup suet 1 cup brown sugar 1 cup raisins 1 pint flour 1 cup milk 2 teaspoons baking powder

Mix suet, chopped fine, raisins and sugar, then add flour and baking powder, add milk and steam three hours. Serve with sauce.

Plain Suet Pudding

1 cup beef suet 1 teaspoon salt 2 eggs 3 1/2 cups flour 3 teaspoons baking powder 2 cups milk

Put suet through meat grinder or food chopper, fine blade. Sift flour, salt, baking powder and rub suet into flour well. Beat eggs lightly, add milk and stir into mixture. Butter mold and fill 3/4 full and steam three hours. This quantity makes two good sized puddings.

It is very nice made without the eggs and using one-half the quantity. Fill a deep pudding dish or pan with fruit, apples or peaches, dropping the suet pudding over the fruit in large spoonsfull and steam 1 1/2 hours.

Cottage Fruit Pudding

2 teaspoons butter 1 egg 1/4 teaspoon salt 1 cup sugar 1/2 cup milk 1-3/4 cups flour

Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two scant teaspoons baking powder, then turn into shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind.

Bake in moderate oven one-half hour. Serve with cream or sauce.

Prune Souffle

One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.

Turn it into a pudding dish and bake in a moderate oven for 20 minutes. Serve very hot directly it is taken from the oven.

Plum Pudding

2 lbs. suet 1 lb. sugar 1/2 lb. flour 12 eggs 1 pint milk 2 nutmegs grated 1/4 oz. cloves. 2 lbs. bread crumbs (dry) 2 lbs. raisins 2 lbs. currants 1/4 lb. orange & lemon peel 1 cup brandy 1/2 oz. mace 1/4 oz. allspice

Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).

When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.

Lemon Cream

Cream together the yolks of five (5) eggs and four (4) tablespoons of sugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individual sherbet cups.

MRS. RAYMOND ROBINS.



Lemon Hard Sauce

Cream two tablespoons of butter until soft, add one tablespoon of lemon juice and a little nutmeg, then beat in enough sifted confectioner's sugar to make a light, fluffy mass. Let it harden a little before serving.

Corn Pudding

9 large ears of corn 1 tablespoon butter 1 teaspoon salt 3 eggs or 2 will do (beaten) 2 cups of boiled rice 1 cup milk pepper and little sugar

Score and cut corn fine—scraping the last off cob. Put the butter in the hot rice. First mix rice and corn well together, then beat in the custard.

Raw Carrot Pudding

1 cup carrots, grated 1 cup potatoes, grated 1 1/2 cups white sugar 2 cups flour 1 cup raisins 1 teaspoon soda

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



STATE OF ILLINOIS GOVERNOR'S OFFICE Springfield

Since, on viewing the past in perspective, we can derive a lesson such as is contained in the steady, sure advance of the world by successive steps toward a higher moral consciousness with a broad humanitarianism as its basis, may we not, by virtue of this fact, find the way lighted to the future—a future in which men and women will combine forces and resort to helpful co-operation in all those things which add to the sum of human happiness. If history shows that the most rapid strides toward a lofty civilization have been made since both the sexes assumed this attitude of mutual helpfulness, does it not, by that same token, reveal the source of greatest efficiency while indicating that feminism is humanism, and thus foretelling the trend of human development.

Ever yours truly, EDWARD F. DUNNE, Governor.



Customer—That was the driest flattest sandwich I ever tried to chew into!

Waiter—Why here's your sandwich! You ate your check.



SANDWICH RECIPES

Hawaiian Sandwiches

Chop finely one pimento, one green pepper freed from seeds, and a small cream cheese; add a good pinch of salt and spread between slices of buttered bread.

Chocolate Sandwiches

Butter and thinly slice white bread; make a chocolate filling exactly like fudge, but do not allow it to boil quite to the candy stage; spread between the slices of bread, press together and trim neatly.

Caramel Sandwiches

Melt a tablespoon of butter with a cup of light brown sugar, and a tablespoon of water; cook for a few moments, till well incorporated, then spread between slices of buttered bread.

Fruit Sandwiches

Chop candied cherries, dried figs and stoned dates together; make a paste with a little orange juice, and spread between buttered slices of graham bread.

Cucumber Sandwiches

Pare and slice cucumbers crosswise. Marinate in French dressing and place between rounds of buttered bread.

Anchovy Canapes

Cream 2 tablespoons butter; add 1/2 teaspoon Anchovy paste; spread thin slices of fresh toast with this; over that put slices of hard boiled or chopped egg and on top one rolled anchovy.

Sandwiches

Another delightful way of using sardines is as a sandwich. Beat two ounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon juice.

Remove the skin and the backbone from three sardines, and pound them to a paste in a mortar with the prepared butter.

Pass the mixture through a wire sieve and spread it rather thickly on fingershaped pieces of buttered brown bread, and make into sandwiches with a little fine cress between the bread.

Filling for Sandwiches

1 cup yellow cheese 1 cup tomato juice 1/2 cup chipped beef ground 1 egg beaten separately

Cook tomato juice until it thickens, add cheese, beef and egg last; if the mixture is too thick, add cream.

Apple Sandwiches

Take bran or whole wheat bread cut thin and spread thin with peanut butter. Wash, pare, quarter, core and slice the apples very thin spread between the bread. Or the bread can be buttered and thin slices of apple put between, then the apple is dusted with a little salt.

Nothing lovelier can be found in woman, than to study household good. Milton's Paradise Lost.



SALADS AND SALAD DRESSINGS

Pear Salad

Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dressing. Over this grate cocoanut and on top place cherries.

Potato Salad

1/4 Peck of very small potatoes 1/2 Portion Small Onion 1 Small Bunch Celery 2 Tablespoons of Sugar 4 Tablespoons Olive Oil 1/2 Pint of Vinegar Salt and Pepper to taste

Boil potatoes until soft; pare and let cool, then slice very thin; add finely cut onions and diluted vinegar enough to mix well; add salt, pepper and sugar, some celery cut fine and lastly olive oil.

Serenely full, the epicure would say Fate cannot harm me, I have dined today. Sidney Smith

Codfish Salad

1 piece of codfish 1/2 cup diluted vinegar black pepper to season 1 cup cold boiled potatoes, slices very thin 1 tablespoon chopped parsley 1 hard boiled egg 1 teaspoon olive oil

Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Remove all skin and bones. Allow it to cool.

Add potatoes, parsley, pepper, oil and vinegar.

Swedish Wreathes

Work 1 cup of bread dough, 1/4 cup butter and 1/4 cup lard, using the hands. When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking.

Cut off pieces and roll like bread stick; shape into rings, dip upper surface in blanched almonds that have been chopped and salted. Arrange on buttered baking sheets.

Bake in hot oven until brown.

Bean Salad

1/4 peck Green String Beans 1/2 small onion 1/2 cup vinegar 1/2 cup sweet or sour cream 2 tablespoons sugar 1/2 tablespoon salt 1/8 teaspoon pepper or paprika

Boil the beans until tender in salt water, not soft, drain and let cool. When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar and pepper and pour over beans; serve very cold on lettuce leaves.

Hard boiled eggs can be used as a garnish.

MRS. F. M. ROESSING.



Hot Slaw

1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste

Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into that a little water and add onion, cut up, salt and a little pepper. Cook about twenty minutes, then add the sugar and vinegar.

It must be sour-sweet. It is then ready to serve.

Creole Salad

Cut off the tops of eight medium sized sweet bell peppers, saving the tops with the stems attached; remove all the seeds and white portion without breaking the pepper, then throw them into ice water for 30 minutes.

Mix together a cupful of minced ham and chicken, four hard boiled eggs and a bunch of celery, chopped, and a Spanish Onion.

Moisten with dressing, fill the shells, replace the tops and serve.



COLORED SALADS

A Salad to Fit in With Any Scheme of Decoration You May Wish to Carry Out.

Yellow

To make a yellow salad use the yellower heart leaves of lettuce. On them put diced orange pulp, dressed with French dressing and sprinkled with chopped walnut meats. Or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard.

Green

On green, but tender leaves of lettuce, put a little mound of spinach, which has been boiled and pressed through a sieve and mixed with French dressing. In the center of each mound, concealed by the spinach, put a spoonful of chopped hard-boiled egg.

Green and White

Peel and boil tiny white turnips of equal size and hollow out the center of each. Fill with cold boiled peas and mayonnaise and put on green lettuce leaves.

White

Celery, potato, chicken—white meat only—white fish, blanched asparagus—any or two of these may be used for white salad. Dress with French dressing or with a white mayonnaise, to which the beaten white of egg has been added and which has been thinned with vinegar.

Red

Scoop out the inside of tomatoes. Save the slice removed from the top for a cover and replace it on the tomato after filling it with a mixture of celery and nut meats, mixed with mayonnaise. Place each tomato on a white leaf of lettuce.

Pink

Strain tomato juice and mix it with equal quantity of white stock—veal or chicken. Thicken sufficiently with gelatin and harden in molds. Serve on white lettuce leaves, with mayonnaise that has been colored with a little cranberry juice.

Orange Salad

Make mayonnaise with much egg yolk in proportion to other ingredients, and thin with cider vinegar. Dice tender carrots and arrange on lettuce leaves, dressing with orange mayonnaise.

Animals feed, Men eat, but only intelligent Men know what to eat. Brillat Savarin.

Tomato Aspic

In Tomato Aspic—Tomato jellies with sardines should be made in ample time to harden on ice. The aspic referred to is ordinary gelatin mixed with soup stock instead of plain water. Remove the skin from sardines, then split them open and take out the backbone and cut them into narrow strips.

Mix together in equal quantities some stiff mayonnaise sauce and cool, but liquid, aspic jelly then stir in some chopped capers and small pieces of tomato, in the proportion of a dessertspoon of each to half a pint of the mayonnaise and aspic mixture; and, lastly, add the sardines.

Have at hand some small tomato molds which have been rather thickly lined with tomato aspic, fill them with the sardine mixture and leave on ice until the jellies can be unmolded; serve each on a small leaf of lettuce, and surround with a salad of water-cress and sliced tomatoes.

Suffrage Salad Dressing

Yolks of 2 eggs 3 tablespoons of sugar 2 tablespoons of tarragon vinegar 1 pinch of salt

Beat well; cook in double boiler. When cold and ready to serve, fold in 1/2 pint of whipped cream.

Cucumber Aspic

Four large cucumbers, one small onion, half a box of gelatine soaked in half a cup of cold water, salt and white pepper to taste. Peel the cucumbers, cut into thick slices and place, with the sliced onion, over the fire with a scant quart of water. Simmer for an hour, stir in the gelatine and, when this is dissolved, season the jelly, strain it and set aside to cool. It may be formed into small moulds and turned out on lettuce leaves, or used in a border-mould for garnishing a fish or tomato salad, or set to form in a salad bowl and taken out by the spoonful and served on lettuce leaves. French dressing is better with it than mayonnaise.

Boiled Mayonnaise Dressing

1 egg 1 piece of butter size of walnut 1 tablespoon of sugar 1/2 teaspoon of mustard 1/2 teaspoon of salt 1/2 teaspoon white pepper 1 tablespoon cider vinegar 1 tablespoon boiling water just before putting in double boiler.

Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat well until thoroughly mixed. Add boiling water; cook until thick. Use level measures. If too thick use plain cream to thin.

Mayonnaise Dressing Without Oil

2 Tablespoons Dry Mustard 2 " " Salt 2 " " Flour 2 " " Sugar

Sift together through fine strainer three times. Put into a double cooker two cups of milk. Beat four eggs thoroughly. Add to the milk. Melt two tablespoons of butter and add to the milk and eggs. Then add all the above dry sifted ingredients.

Put on fire, stirring constantly. When it begins to thicken add drop by drop one-half teacup vinegar.

Cook until thick, which will be about twenty minutes.

Remove from fire and put in cool place.

MRS. OLIVER H. P. BELMONT, President Political Equality Ass'n. New York.



French Dressing

1/2 teaspoon salt 2 tablespoons lemon juice 1/2 teaspoon pepper 4 tablespoons olive oil

Alabama Dressing

2 cups of oil yolks of 3 eggs 1/2 cup of vinegar

Make this carefully into a smooth and well blended mayonnaise. It will take fully 1/2 hour, but the success of the dressing depends upon the mayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixed with the mayonnaise. Then chop together very fine 1 bunch of chives, 3 hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt to taste and mix well with the mayonnaise.

This will make about 1 quart of dressing. It should be kept in a cool place and covered when not in use. It will keep a long time.

Cooked Salad Dressing

Yolks 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar

Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens. It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream.

This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.

Caviare Dressing

(For Tomato Salad)

2 heaping tablespoons of caviare Yolks of 2 eggs, boiled hard and grated One tablespoon of chopped onions 1/4 tablespoon of paprika 4 tablespoons of olive oil 2 tablespoons of tarragon vinegar



MEAT and FISH SAUCES

Bechamel Sauce

1 1/2 cups whitestock 1 slice onion 1 slice carrot Bit of Bay leaf Sprig of parsley 1/8 teaspoon pepper 6 peppercorns 1/4 cup butter 1/4 cup flour 1 cup scalded milk 1/2 teaspoon salt

Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.

Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.

A Sauce for Hot Meats

1/2 cup sharp vinegar 2 tablespoons Colman's Mustard a little Tabasco Sauce 2 tablespoons Horse Radish 1/2 cup butter melted very hot Pepper and salt to taste

A warmed-up dinner was never worth much —Boileau.

Gravy Warmed Over for Meats

One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour, 1 small onion chopped very fine, 1 teaspoon currant jelly, salt and pepper.

When thoroughly mixed lay slices of the meat in a dish, pour the gravy over, then set dish in the oven until all is well heated through. Serve.

Horse Radish Sauce

Make a plain white sauce and season to taste. When done add 3/4 cup of grated horseradish and 1/2 cup cream.

Very good for meats, especially boiling meat.

STATE OF KANSAS.

Jan. 6, 1914.

Editress Suffrage Cook Book:

What do I think of woman suffrage? I wrote the resolution in the Kansas Senate submitting the constitutional amendment for it. When I became Governor of Kansas I found a hundred little orphans at our State Orphans' Home, mothered by a man. The little unfortunates at our schools for the deaf and the blind were mothered by men. I placed women at the head of these institutions. Among the other appointees during my term of office was a woman on the Board of Administration, the board having our educational institutions in charge; a woman on the Board of Health; a woman Factory Inspector; a woman Parole Officer; a woman on the State Text Book Commission; two women on the Board of Education, and women physicians at our state hospitals. In every instance these women gave the State of Kansas better service than did the men whom they succeeded.

The women of Kansas have "arrived" and the state service is better by their participating in it.

Cordially yours, GEORGE H. HODGES. Governor.



Cooking takes a little training and a great deal of common sense.



EGGS, ETC.

Pain d'Oeufs

Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and one-half teaspoon vanilla. Scald three cups of milk and pour slowly over the eggs, stirring constantly.

Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil.

When perfectly cold turn upside down into a glass or china serving dish.

MRS. CARRIE CHAPMAN CATT.



Bread Crumb Omelet

4 eggs small teaspoon salt little minced onion 4 or 5 cups bread crumbs 2 cups milk 4 sprigs parsley (minced fine) minced sweet green peppers can be added 1/4 cup butter softened (melt and cool)

Beat all well together, pour into a buttered dish and bake in a slow oven until lightly browned.

Should be served at once, as it sinks down when cooling. This does not harm it only it does not look so pretty. If it browns too quickly—cover.

Egg Patties

Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different.

God sends meat and the devil sends cooks. John Taylor

Florentine Eggs in Casseroles

Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel sauce.

Bake until the eggs are set, and serve immediately. This makes a delicious entree.

Cheese Souffle

3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour

Bake in a quick oven in buttered baking dish.

Oyster Omelet

1/2 pint oysters 3 eggs salt and pepper to taste 2 1/2 tablespoons butter

Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once.

Potato Omelet

3 medium potatoes 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minced season to taste

Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.

When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once.

"Well, Marie" said Jiggles after the town election "for whom did you vote this morning?"

"I crossed off the names of all the candidates," returned Mrs. Jiggles, "and wrote out my principles on the back of my ballot. This is no time to consider individuals and their little personal ambitions."—New York Times.

Northampton, Mass. Dec. 22, 1914.

Editress Suffrage Cook Book:

As to a sentiment on equal suffrage, let me say that if I had no more generous reason for approving it, I should do so on the ground of my opposition to seeing any element of our people enjoying large liberty and influence without the restraints of a corresponding responsibility in the suffrage.

Ever yours truly, G. W. CABLE.



CREAMS, CUSTARDS, ETC.

Strawberry Short Cake a la Mode

1 cup flour 1/2 teaspoon Baking powder 1/4 teaspoon salt 1 heaping tablespoon of butter

Sift the dry ingredients together and work in the butter. Mix with enough milk to make a stiff dough which can be rolled as thin as a wafer.

Put one thin layer on a pie-pan and butter lightly; lay another layer on first. Bake eight minutes in a moderate oven.

When cold cut in pieces and split each piece. Place a large tablespoon of crushed, sweetened strawberries between the layers, add the top layer, add more berries, and last of all, a heaping tablespoon of ice cream or frozen custard.

Frozen Custard

(for above Short Cake)

To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch.

Add this mixture to the milk and cream as soon as they come to a boil. Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and freeze.

Stewed Apples

Cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover.

Put on lid and boil quickly until tender. Sprinkle sugar over them to taste. But never stir the apples at any time. When sugar is on leave the lid off, let cook about five minutes longer, never stirring.

Ready to serve, hot or cold.

Cinnamon Apples

3 cups sugar—pinch salt 2 1/2 cups water 1 cup cinnamon drops 8 apples

Make a syrup of water and sugar. Put in cinnamon drops. Pare and core apples. Place in syrup and boil until tender, do not allow to break.

Take out when tender and place in a dish or if you wish in individual dishes. Pour over syrup, and allow to cool. When cold pour whipped cream on top of each and a cherry on top of cream.

Fire Apples

Select bright red apples, cut off the tops and with a knife remove the meat, leaving only sufficient wall to hold apple in shape. Make a filling of the following:

To six apples allow about twelve tablespoons of very dry cooked rice, six tablespoons cracker crumbs, six tablespoons chopped apples, six tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped almonds.

Whip one egg thoroughly, place in a cup and fill the cup with milk; stir well and place in a double boiler, adding one-half teaspoon butter, grated rind and juice of one-half lemon and a dash of nutmeg. Cook until it thickens, cool, then mix it into the filling, being careful not to get it too soft. Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a cupful of water and bake in a moderate oven. Serve with whipped cream or custard sauce.

Candied Cranberry Recipe

1 quart berries 2 cups sugar 1 1/2 large cups of hot or cold water pinch of soda

Wash and make a little slit in each berry. For each quart of berries put one and a half large cups of hot or cold water in kettle. Then the berries, then spread 2 cups sugar over them, also a pinch of soda. Keep covered closely all the time, do not stir or lift lid until perfectly cold. From the moment it begins to boil count five minutes—no more—to cook them.

If you remove the lid the lovely gloss will be lost.

Apple Rice

1 cup of rice boiled in water with a piece of butter and a little salt until half done. Then add six apples cut in pieces. Cook together until both rice and apples are well done. Add sugar to taste. When ready to serve pour over melted butter browned. Serve with sugar and cinnamon.

MRS. RAYMOND ROBINS.

Jelly Whip

Dissolve one package of gelatin in a cupful of cold water. Add to that two cupfuls of sugar and one quart of boiling water. Divide the mixture into three parts, in one of which place marshmallows and white grapes. In the second one put pineapple and oranges and in the third nuts. Fill individual glasses with different mixtures and serve them with whipped cream. Decorate with preserved cherries, candied orange peel and nuts.

Pineapple Parfait

Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes. Add slowly to well beaten yolks of four eggs, and cook in a double boiler, stirring all the time, until the mixture will coat the spoon. Remove from the fire and beat until cold. Then add two tablespoons of lemon juice and two cups of cream whipped to a stiff froth.

Pack in a mold, cover tightly and surround with ice and salt for four hours.

Rice

3/4 cup of rice washed 7 times 1/2 cup currants 1 1/4 cups milk Yolk of 1 egg 2 1/2 tablespoons sugar 1 small piece lemon rind

Boil rice in a large quantity of boiling water for 20 minutes; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire; beat the yolk of an egg in a little milk and stir in the rice.

Do not set back on the fire. Serve cold.

Pittsburgh Sherbet

Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar. When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.

Lemon Sherbet

1 quart milk 2 cups sugar juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then immediately place in dasher and turn the crank until frozen.

Fruit Cocktails

Peel and cut one orange and one grapefruit into small pieces, removing all seeds and white bits of skin, add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Stand in a very cold place, or put in the ice cream freezer and partially freeze, serve in small glasses and ornament with maraschino cherries. Reserve the remaining pineapple for a luncheon dish.

Synthetic Quince

An Accidental Discovery

I put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of strawberries—also "left over."

The result, being served, looked and tasted exactly like quince, except that the apple was a little softer.

CHARLOTTE PERKIN GILMAN.



Grape Juice Cup

Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cupful of boiling water and a tablespoon of sugar.

Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and a pinch of powdered mace. Bring slowly to the boiling point and simmer for ten minutes.

Boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread.

Pour this gradually upon the stiffly beaten whites of two eggs. Add the boiling grape juice, dust lightly with grated nutmeg and serve immediately.

Live while you live, the epicure would say and seize the pleasures of the present day. Doddridge

Peppermint Cup

Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dissolve it over hot water.

Add one cupful of powdered sugar and cook until it will spin a thread.

Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda.

Serve while it foams, sprinkled with a little powdered cinnamon.

Unquiet meals make ill digestions. Comedy of Errors



Amber Marmalade

1 orange 1 grape fruit 1 lemon

Slice very thin. Measure the fruit and add 3 times the quantity of water. Stand in an earthen dish over night and in morning boil for ten minutes. Stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies.

This should make 8 or 10 glasses but the size of fruit determines the quantity. Stir as little as possible during the two hours or more of the cooking which it requires. Do not use the rind of the grape fruit.

Grape Juice

5 lbs Concord Grapes 1 quart water sugar

Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and seal.



PRESERVES, PICKLES, ETC.

Sour Pickles

1 peck green tomatoes 1 lb. figs 1 lb. seeded raisins 1 cup vinegar 4 cups sugar 20 cloves A few sticks cinnamon

Sweet Pickles

Tomato and Fig Pickles

One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water.

Chop up a pound of figs, add to the tomatoes, cover with vinegar and boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4 cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese cloth bag, and cook together slowly for 3/4 of an hour.

LUCRETIA L. BLANKENBURG.



Lemon Butter

6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water butter size of walnut

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

Kumquat Preserves

1 quart fruit to 1 pint sugar

Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling—1 pint sugar to 3 pints water.

Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.

Put the fruit into syrup—place preserving kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put 1/4 teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep.

STATE OF WASHINGTON OFFICE OF GOVERNOR OLYMPIA.

December 22, 1914.

Editress Suffrage Cook Book:

I have at hand your letter of the 16th inst., asking an expression from me regarding Woman Suffrage in the State of Washington.

Replying, I desire to say that the women of the State of Washington have had the right to vote for something more than three years. I know of no one who was in favor of giving them this right who to-day opposes it, and large numbers of those who were opposed now favor women having the ballot. The results in the State of Washington certainly indicate that women assist in public affairs, rather than otherwise, by having the right to vote.

Agreeable to your request, I am sending a photograph of myself under separate cover; also card carrying my autograph.

Yours very truly, ERNEST LISTER, Governor.



Hire me twenty cooks. —Shakespeare

Prunes and Chestnuts

3 lbs. dried prunes 2 lbs. large chestnuts 1/2 lb. Sultana raisins 1 table spoon butter 1/2 cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour

Peel chestnuts and boil until skin can be removed. Boil prunes and raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when well cooked thicken with flour and vinegar stirred together.

Heavenly Hash

2 boxes red raspberries 2 quarts red currants 2 quarts cherries 1 quart gooseberries

Stem currants and seed cherries, then measure fruit. To each cup of fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2 cup of water; when it comes to boil add sugar and boil 20 minutes, then put in jelly glasses.

Apple Butter

1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg

Boil two hours or longer.

Orange Marmalade

6 oranges 2 lemons

Slice in small pieces, add six pints of water and let stand in covered dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours. Then add pint for pint of sugar with the mixture and boil until it jells. (About 45 minutes).

Rhubarb and Fig Jam

Cut five pounds rhubarb into inch pieces without peeling. Add one pound figs, four pounds sugar, the grated yellow rind and juice of one lemon and let stand all night. In the morning simmer for an hour. Nut meats may be added if desired.

Brandied Peaches

Take off skins with boiling water. For each pound of fruit allow 1/2 cupful of sugar and 1/2 pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.

Spread on platters to cool.

When cool, put in jars and fill up with the syrup mixed with just as much good brandy.

Have syrup thick and seal hot.

Cauliflower Pickles

3 heads cauliflower 2 quarts cucumbers cut in cubes 1 quart onions cut fine 1 pint green peppers cut fine

Mustard Sauce

1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong) 6 tablespoons mustard (Coleman's) 1 teaspoon tumeric 1 cup (small) flour 2 cups sugar 3 tablespoons salt

Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes; bottle and seal hot.

The cauliflower must be boiled alone before adding.

This is very excellent.

Relish

30 large tomatoes 8 large onions 8 large red peppers 5 tablespoons salt 10 tablespoons sugar 9 cups vinegar

Cut the tomatoes and onions and boil one hour with the sugar, vinegar and salt; at the end of an hour put it through a sieve; now return to the stove and add your red peppers, cut very fine, and cook one more hour. Have it about the consistency of thick cream and bottle hot. Very fine for cold meats, fish, etc.

Chili Sauce

30 large red tomatoes 12 medium sized onions 4 red peppers 3 teaspoons salt 12 teaspoons brown sugar 10 cups cider vinegar

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

Pickles

1 peck medium sized pickles 1 gallon cider vinegar 1 cup sugar 1 cup mustard 1 cup salt

Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together and pour over pickles cold. Put on a weight—ready to use in three days.

Tomato Pickle

2 gallon crocks of sliced green tomatoes sprinkled with salt. 4 small sliced onions mixed and let stand 2 quarts cider vinegar, heated and added 5 cents' worth mixed spices 2 lbs. brown sugar, and boil.

Makes 3 quarts of pickles Corn Salad

2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.

Tomato Catsup (very fine)

To 1/2 bushel skinned Tomatoes, add 1 quart good vinegar 1 pound salt 1 pound black pepper (whole) 1 ounce African Cayenne pepper 1/4 pound allspice (whole) 1 ounce cloves 3 small boxes mustard (use less if you do not wish it very hot) 4 cloves of garlic 6 onions (large) 1 pound brown sugar 1 pint peach leaves

Boil this mass for 3 hours, stirring constantly to keep from burning. When cool, strain through a sieve and bottle for use. Vegetable coloring may be used if you wish it to remain a bright red. (A family recipe handed down for generations and very good, indeed).



CANDIES, ETC.

Five Oz. Childhood Fondant

1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest

This should be on hand in every household where children gladden the hearth. Wherever possible distribute it among the little children of the poor.

Rose Leaves Candied

Take red roses, remove all the whites at the bottom. Take three times their weight in sugar, put a pint of water to a pint of roses, skin well, shred the roses a little before you put them into the water, and cover them, and when the leaves are tender, put in the sugar.

Keep stirring lest they burn and the syrup be consumed.

Delicious Fudge

Delicious fudge is made with sour cream instead of fresh milk or cream.

Taffy

2 lbs. brown sugar 1 tablespoon butter 1 tablespoon golden syrup 3/4 cup water 1 teaspoon vanilla 1 tablespoon white vinegar

Mix well and allow it to boil slowly. Skim but do not stir. Boil until a little hardens in water. Then add the vanilla and vinegar.

Now pour into buttered tins and when the edges harden, draw lightly to the center. When cool pull until light. When doing so flour the hands lightly.

Creole Balls

Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons. Boil into little balls and dip in maple or chocolate fondant.

Chocolate Caramels

1 pint brown sugar 1 gill milk 1/2 pint molasses 1/2 cake sweetened chocolate 1 generous teaspoon butter 1 tablespoon vanilla

Boil all of the ingredients (except the vanilla) over a slow fire until dissolved, and stir occasionally as it burns easily. Test by dropping little in water. If it hardens quickly, remove at once from the fire. Add vanilla and pour into buttered pans.

When cool, cut in squares with a buttered knife.

Sea Foam

For sea foam candy cook three cupfuls of light brown sugar, a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water. Pour it slowly over the stiffly beaten whites of two eggs, beating continually until the candy is stiff enough to hold its shape. Then work in half a cupful of chopped nuts and half a teaspoon of vanilla. Drop in small pieces on waxed paper.

How to Make Good Coffee

When the National Coffee Roasters' Association tells how to make good coffee the housewife is naturally interested, no matter how fervently the family may praise her own brew. Coffee is the business of these gentlemen. They know it from the scientific standpoint as well as practically. Their opinion as to the best method of preparing it for the table is, therefore, worth consideration.

They tell us, first of all, that the virtues of the infusion depend primarily upon the fineness with which the roasted bean is ground. Careful experiments have shown, indeed, that when pulverized it gives a larger yield of full strength beverage than in any other shape, so that such grinding is urged in the interest of economy, as well as from a gastronomic standpoint.

The grinding, however, must be done immediately before the coffee is made. Otherwise no little of the delicate and much prized flavor of the bean will escape.

The method of making the infusion is governed by the solubility of the various elements composing the coffee. The caffeine and caffetannic acid readily dissolve in cold water, but the delicate flavoring oils require a considerable degree of heat. It so happens that water at the boiling point, 212 deg. F., is twice as effective in extracting these flavors as when at a temperature of 150 deg. F.

Nevertheless, the usual method of boiling the coffee is unsparingly condemned by the association. The infusion thus made is very high in caffeine and tannic acid. It is muddy, too, and overrich in dissolved fibrous and bitter matters. As most of the deleterious effects of coffee are due to dissolved tannin, owing to excessive boiling or the use of grounds a second time, this method of making the beverage is unqualifiedly condemned.

Steeping—that is, placing the coffee in cold water and permitting it to come to a boil—is also deprecated. An infusion so made contains less caffeine, to be sure, but it lacks the desired aromatic flavor and the characteristic coffee taste.

In fine, the association leans to a method of coffee making known as filtration. This consists in pouring boiling water once through finely pulverized coffee confined in a close-meshed muslin bag. The resultant infusion is one in which the percentage of tannin is extremely low. There is a medium amount of caffeine, but the full flavor and characteristic taste are present.

STATE OF OREGON EXECUTIVE DEPARTMENT SALEM.

Dec. 22, 1914.

Editress Suffrage Cook Book:

This is to acknowledge yours of the 16th instant, in reference to women's suffrage, and in reply will say that while this right has been enjoyed but a short time by our women, they have been making excellent use of it. They are prompt to register and vote, and their influence is most always found upon the side of better government. The result of their efforts is already being reflected in a number of important measures recently adopted in this state, which will make for the public good.

Very truly yours, OSWALD WEST. Governor.



Cottage Cheese

To make cottage cheese effectively, with an aroma and delicacy equal to its nourishment, a rich milk which has not lost time in souring should be put in an earthenware or stone jar with the lid on, and placed in hot water over a very slow fire until it is well heated with the curd clotted from the whey. When it begins to steam the curd is drained a very short period through cheese cloth. Well mixed with salt and butter and pepper it is an ideal muscle and tissue maker.

Cottage cheese is much more easily turned into brawn, brain and bone than any of the less porous, less ripe cheeses. In fact the curious uncomfortably bloated sensation experienced by many who eat other varieties of cheese is uncommon with cottage cheese.

Faulty mastication, peculiar susceptibilities to casein and an excess of other solid foods often causes the distress which follows cheese eating. If well emulsified with saliva by the teeth or mixed with water and not gulped down, cottage cheese serves every sort of food purpose.



ALBUMINOUS BEVERAGES

The following recipes were kindly contributed by Alida Frances Pattee, author of "Practical Dietetics," an invaluable book for the home.

When a large amount of nutriment is required the albuminized drinks are valuable.

The egg is a fluid food until its albumen is coagulated by heat. Often the white of egg, dissolved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certain non-febrile diseases, especially for the forced alimentation of phthisis and melancholia. There are occasional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt to produce nausea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whites only should be used.

Albuminized drinks are most easily prepared cold. When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stirring constantly, so that lumps of coagulated albumen do not form.

For the Diabetic. In all the albuminous drinks substitute Sweetina for the sugar. The fuel value will be 60 calories less in every recipe than when one tablespoon of sugar is used.

Energy Value of an Egg

1 medium egg (without shell) 60 Calories 1 white of egg (average) 13 " 1 yolk of egg (average) 48 "

Egg Broth, 319 Calories[1]

Yolk 1 egg 1 tablespoon sugar Speck salt 1 cup hot milk Brandy or some other stimulant if required.

Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.

NOTE.—Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.

Egg-Nog No. I, 231 Calories[1]

1 egg Speck salt 3/4 tablespoon sugar 3/4 Cup milk 1 1/2 tablespoon wine or 1 tablespoon brandy (or less)

Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

NOTE.—Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.

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

1 egg 3/4 tablespoon sugar Speck salt 3/4 Cup milk 1 tablespoon brandy (or less)

Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.

Junket Egg-Nog, 289 Calories[3]

1 egg 1 cup milk 1 tablespoon sugar 2 teaspoons rum, brandy or wine 1/2 Hansen's Junket Tablet

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

Beef Egg-Nog, 200 Calories

1 egg Speck salt 1 tablespoon sugar 1/2 cup hot beef broth 1 tablespoon brandy

Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.

Coffee Egg-Nog, 175 Calories[4]

1 egg 1 1/2 teaspoon sugar 1/2 scant cup milk or cream 1/2 scant cup strong coffee

Chill ingredients, and blend as for Egg-nog No. II.

Pineapple Egg-Nog

Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.

Egg and Rum, 315 Calories

1 cup fresh milk Yolk 1 egg 1 tablespoon sugar Speck salt Few grains nutmeg 1 tablespoon rum

Beat yolk, add sugar, salt and nutmeg; add milk and rum.

NOTE.—For consumptives, taken at about 6 A. M., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion.

Egg and Brandy, 350 Calories[2]

3 Eggs 4 tablespoons cold water Nutmeg 4 tablespoons brandy Sugar

Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added. Give a tablespoonful at a time.

Egg and Wine, 125 Calories[5]

1 egg 1/2 cup cold water Sugar 1 wineglass sherry Nutmeg

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

Egg Lemonade, 192 Calories

1 egg 2 tablespoons sugar 2 tablespoons lemon juice 1 cup cold water

Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired.

Malted Milk and Egg, 120 Calories

1 tablespoon Horlick's Malted Milk 1 tablespoon crushed fruit 1 egg 20 drops acid phosphate 1 tablespoon crushed ice 3/4 cup ice water

Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor.

Stokes Mixture

Eggs and brandy 196 calories.

"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated."

Grape Yolk, 150 Calories

1 egg 1 tablespoon sugar Speck salt 2 tablespoons Welch's Grape Juice

Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this onto the whipped white, blending carefully. Serve cold. Have all ingredients chilled before blending.

Grape Juice and Egg, 270 Calories

1 egg 1/2 cup rich milk 1 tablespoon sugar 1/4 cup Welch's Grape Juice

Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little powdered sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients before using.

Mulled Wine, 250-280 Calories

1 ounce stick cinnamon A slight grating nutmeg 1/2 cup boiling water 1 egg 1/2 cup sherry, port or claret wine 2 tablespoons sugar

Put the spices into top of a double boiler with the water. Cover and cook over hot water ten minutes. Add wine to the spiced water and bring to the boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled wine, and beat well. Serve at once.

Albuminized Milk, 98 Calories

1/2 cup milk (sterile) White 1 egg Salt

Put milk and white of egg in a glass fruit jar, cover with air tight cap and rubber band. Shake until thoroughly blended. Strain into glass. A few grains of salt may be added if desired. Two teaspoons of Sanatogen added 30 calories.

NOTE.—The blending may be done in a lemonade shaker.

Albuminized Water, 13 Calories[6]

1/2 cup ice-cold water (boiled and chilled) White 1 egg Lemon juice Sugar

Blend as for "Albuminized Milk," serve plain or add lemon juice and sugar to taste. If set on ice to keep cool, shake before serving. Two teaspoons of Sanatogen added 30 calories.

Albumin Water (for infants), 13 Calories

Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very useful. The white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled. —Koplik.

Albuminized Clam Water, 18 Calories

1 cup cold water Clam Broth White 1 egg

To the water add the required amount of the clam broth to make the strength desired, add the unbeaten white of egg, and follow general directions for "Albuminized Milk." Serve cold in dainty glasses. This is a very nutritious drink, and will be retained by the stomach when other nourishment is rejected.

NOTE.—Milk may be substituted for the water.

Albuminized Orange, 30 Calories[1]

White 1 egg Juice 1 orange Sugar

To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.

Albuminized Sherry, 22 Calories[1]

White 1 egg 3/4 tablespoon sherry Sugar

Beat the white stiff, add slowly, while beating, the wine and sugar. Serve cold.

NOTE.—Have all ingredients cold before blending.

Albuminized Grape Juice, 40 Calories[7]

2 tablespoons Welch's Grape Juice White 1 egg Sugar Chopped ice

Put in a dainty glass the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve.

FOOTNOTES:

[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.

[2] Without liquor.

[3] Without liquor.

[4] Calculated with milk.

[5] Without sugar.

[6] Without lemon juice or sugar.

[7] Without milk.



STARCHY BEVERAGES

Starchy drinks consist of cereals or cereal products, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks these ingredients are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quantity of nutriment can be taken.

Principles of Cooking. As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212 deg. F.), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be readily digested.

Time of cooking should be conscientiously kept by the clock.

Digestion. The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines.

Barley Water, 180 Calories

2 tablespoons pearl barley 1 quart cold water

Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin.

NOTE.—Cream or milk and salt may be added, or lemon juice and sugar. Barley water is an astringent or demulcent drink used to reduce laxative condition.

Rice Water, 100 Calories[8]

2 tablespoons rice 3 cups cold water Salt Milk

Wash the rice; add cold water and soak thirty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, reheat and dilute with boiling water or hot milk to desired consistency. Season with salt.

NOTE.—Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will assist in reducing a laxative condition.

Barley Water (infant feeding) 19 Calories

1 teaspoon barley flour 2 tablespoons cold water 1 pint boiling water

Blend flour and cold water to a smooth paste in top of double boiler; add gradually the boiling water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhoea.

NOTE.—For children or adults, use 1/2 tablespoon barley or rice flour, 1 cup boiling water, 1/4 teaspoon salt.

Rice Water No. II, 160 Calories

3 tablespoons rice 1 pint boiling water 1 tablespoon stoned raisins

Wash rice, put into saucepan with water and raisins; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste.

NOTE.—Do not use raisins in bowel trouble.

Oatmeal Water, 50 Calories

1 tablespoon oatmeal 1 tablespoon cold water Speck salt 1 quart boiling water

Mix oatmeal and cold water, add salt and stir into the boiling water. Boil three hours; replenish the water as it boils away. Strain through a fine sieve or cheese cloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water.

Oatmeal Water No. II, 220 Calories[9]

1/2 cup fine oatmeal 1 quart water

Use sterile water (boiled and cooled). Add oatmeal and stand in warm place (covered), for one and one-half hours. Strain, season, and cool. Sometimes used for dyspeptics.

Toast Water, 350 Calories

1 cup stale bread toasted 1 cup boiling water Salt

Cut bread in thin slices and in inch squares. Dry thoroughly in oven until crisp and a delicate brown. Measure, and break into crumbs; add the water and let it stand one hour. Rub through a fine strainer, season and serve hot or cold. The nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea.

NOTE.—Milk or cream and sugar may be added.

Crust Coffee

Take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour boiling water over and let soak for about fifteen minutes. This when strained carefully is very acceptable to invalids who are tired of the ordinary drinks, such as lemonade, etc.

Cracker Panada, 100 Calories[10]

4 hard crackers 1 quart water Sugar

Break crackers into pieces and bake quite brown; add water and boil fifteen minutes, allow to stand three or four minutes. Strain off the liquid through a fine wire sieve; season with salt and a little sugar. This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

Bread Panada, 162 Calories

1 1/2 cups water 1 tablespoon sugar 2 tablespoons stale white bread crumbs 1/4 cup white wine 1 tablespoon lemon juice Nutmeg

Put water and sugar on to cook, just before it commences to boil add the bread crumbs; stir well, and let it boil three or four minutes. Add the wine, lemon and a grating of nutmeg; let it boil up once more, remove from fire, and keep it closely covered until it is wanted for use.

FOOTNOTES:

[8] Without Milk.

[9] Estimated on one-half the oatmeal.

[10] Without sugar.



THE COOK SAYS

Cook has discovered some little things which help to make her dishes so much above the average.

When next making griddle cakes add a little brown sugar or molasses to the batter, the cakes will brown better and more easily.

* * * * *

Pie crust is best kept cold in the making; to this end an excellent substitute for a rolling pin is a bottle filled with ice water.

* * * * *

When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking.

* * * * *

Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from appearing round the yolk.

* * * * *

Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while.

* * * * *

What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar.

Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth.

As a result, the dough will not dry on the top and the loaves when baked will be much more uniform.

* * * * *

To prevent holes appearing in brown bread prick twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven.

Cake Hints

For those who would excel in cake making these admonitions are offered:

First—Cream the shortening.

Second—Add sugar slowly and cream it again.

Third—Add yolks of eggs well beaten.

Fourth—Mix and sift the dry ingredients.

Fifth—Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid.

Sixth—Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth.

Seventh—Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule.

To test the oven heat—A hot oven will brown flour in five minutes; or you can try if you can hold the hand in it and count twenty.

Time of baking—Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour.

Never bang the oven door. The cake will fall if you do.

* * * * *

To prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg. When boiling syrup for icing add a pinch of cream of tartar.

* * * * *

Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread.

* * * * *

I have many times been asked how I retained the color of preserved fruits. I allow for all preserves equal measure of sugar and fruit.

It is impossible to have success if you make large quantities. I never make over three pints at a time—usually one quart.

The same method applies to all preserves. If possible, I extract some juice to start with. I then put this with one quart of sugar, (no water if the fruit contains plenty of juice, but if not, I add a little water). Allow this to boil until thick then have fruit ready to drop in; when it boils up, remove scum, and, as the juice is extracted by the boiling, dip off and allow only enough to thicken quickly.

This juice can be used for sauces, beverages of all kinds—Fruit darkens on account of continued boiling.



Economical Soap

Soap without boiling, will float if not too much ham or bacon drippings are used.

Into 1 quart of cold water dissolve the contents of one can of Babbits potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean drippings that have been strained through cheesescloth several times.

Before adding the lye to the strained grease, add 1 large cupful of borax. Stir lye into kettle containing grease and stir constantly until very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan and let dry. A little perfume may be added if you wish. Lamb drippings makes the finest soap.

* * * * *

Transcriber's Notes:

Obvious punctuation errors repaired.

Italic text is denoted by _; bold by = and underlined text by ~.

Text uses both "today" and "to-day." It also used both "tablespoon" and "tablespoons" when referring to an ingredient with an additional fraction of a tablespoon added, i.e. "1 1/2 tablespoon" and "1 1/2 tablespoons."

Page 13, The original had the portrait pages out of order on the list. These have been reordered. The original read:

Fanny Garrison Villard 34 Helen Ring Robinson 40 Jane Addams 38 Julia Lathrop 44 Jack London 46 Mrs. J. O. Miller 42 Mrs. Desha Breckinridge 52

This also occurred on the following pages. The original text is below.

Page 15:

Potato Puffers 78 Baked Tomatoes 80 Stuffed Tomatoes 79

Page 16:

Virginia Butter Bread 102 Bran Bread 102 Excellent Nut Bread 101 Dr. Wylies' Recipes 103

Page 17:

Jam Cake 136 Hickory Nut Cake 138 Lace Cakes 137

Page 18:

Suet Pudding 157 Raw Carrot Pudding 161 Cottage Fruit Pudding 158 Prune Souffle 158 Plain Suet Pudding 157 Plum Pudding 159 Lemon Cream 160 Corn Pudding 161 Lemon Hard Sauce 161

Pear Salad 168 Potato Salad 168 Bean Salad 170 Codfish Salad 169 Swedish Wreathes 169

Orange Salad 173 Cucumber Aspic 175 Tomato Aspic 174 Mayonnaise Dressing Without Oil 176 Mayonnaise Dressing Boiled 175 Suffrage Salad Dressing 174

Page 19:

Pittsburgh Sherbet 198 Lemon Sherbet 198 Synthetic Quince 200 Fruit Cocktails 199 Grape Juice Cup 201 Peppermint Cup 202

PRESERVES, PICKLES, ETC.

Sour Pickles 204 Sweet Pickles 204 Amber Marmalade 203 Grape Juice 203 Lemon Butter 205

Page 15, "Lienn" changed to "Lunn" (Sally Lunn)

Page 37, "tablespons" changed to "tablespoons" (2 tablespoons butter)

Page 37, "stock" changed to "stalk" (stalk of celery chopped)

Page 37, "ramkins" changed to "ramekins" (serve in ramekins)

Page 47, "majoram" changed to "marjoram" (thyme, and sweet marjoram)

Page 64, "carbonhydrate" changed to "carbohydrate" (bulky carbohydrate foods)

Page 74, "mussy" changed to "mushy" (mushy before the)

Page 76, "Wash" changed to "Mash" (Mash all well together)

Page 80, "his" changed to "this" (Put this sauce)

Page 95, "dispositon" changed to "disposition" (the disposition of)

Page 95, "on" changed to "or" (or a finger)

Page 95, "or" changed to "of" (finger of buttered brown)

Page 103, "while" changed to "whole" (whole Indian corn)

Page 148, "thoroughy" changed to "thoroughly" (and heat thoroughly)

Page 166, "seive" changed to "sieve" (a wire sieve and)

Page 168, "lovlier" changed to "lovelier" (Nothing lovelier can be)

Page 174, "Lavarin" changed to "Savarin" (Brillat Savarin)

Page 174, "proporton" changed to "proportion" (proportion of a dessertspoon)

Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise Dressing Without)

Page 202, "sieze" changed to "seize" (seize the pleasures of)

Page 207, "Peal" changed to "Peel" (Peel chestnuts and)

Page 214, "alspice" changed to "allspice" (1/4 pound allspice)

Page 218, "Asosciation" changed to "Association" (Coffee Roasters' Association)

Page 241, "leaves" changed to "loaves" (the loaves when baked)

THE END