THE

SUFFRAGE

COOK BOOK

COMPILED BY

MRS. L. O. KLEBER

PITTSBURGH

THE EQUAL FRANCHISE FEDERATION

OF WESTERN PENNSYLVANIA

MCMXV

COPYRIGHT, 1915, BY THE EQUAL FRANCHISE FEDERATION OF WESTERN PENNSYLVANIA

DEDICATED TO

Mrs. Henry Villard

AND

Mrs. J. O. Miller



Introduction

There are cook books and cook books, and their generation is not ended; a generation that began in the Garden of Eden, presumably, for if Mother Eve was not vastly different from her daughters she knew how to cook some things better than her neighbors, and they wanted to know how she made them and she wanted to tell them.

Indeed, it has been stated that the very first book printed, a small affair, consisted mainly of recipes for "messes" of food, and for remedies for diseases common in growing families.

Whether the very first book printed was a cook book or not, it is quite true that among the very oldest books extant are those telling how to prepare food, clothing and medicine. Some of these make mighty interesting reading, particularly the portions relating to cures for all sorts of ills, likewise of love when it seemed an ill, and of ill luck.

And who wouldn't cheerfully pay money, even in this enlightened day, for a book containing recipes for just these same things? For in spite of our higher civilization, broader education, and vastly extended knowledge, we still believe in lucky days, lucky stones, and lucky omens.

These formed no inconsiderable part of the old time cook book, and no doubt would constitute a very attractive feature of a modern culinary guide. However, hardly anyone would confess to having bought it on that account.

In these later times professors of the culinary art tell us the cooking has been reduced to a science, and that there is no more guess work about it. They have given high sounding names to the food elements, figured out perfectly balanced rations, and adjusted foods to all conditions of health, or ill health. And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste.

Now that women are coming into their own, and being sincerely interested in the welfare of the race, it is entirely proper that they should prescribe the food, balance the ration, and tell how it should be prepared and served.

Seeing that a large majority of the sickness that plagues the land is due to improper feeding, and can be prevented by teaching the simple art of cooking, of serving and of eating, the wonder is that more attention has not been given to instruction in the simpler phases of the culinary art.

It is far from being certain that famous chefs have contributed greatly to the health and long life of those able to pay the fine salaries they demand. Nor are these sent to minister to the sick, nor to the working people, nor to the poor. It would seem that even since before the time of Lucullus their business has been mainly to invent and concoct dishes that would appeal to perverted tastes and abnormal appetites.

The simple life promises most in this earthly stage of our existence, for as we eat so we live, and as we live so we die, and after death the judgment on our lives. Thus it is that our spiritual lives are more or less directly influenced by our feeding habits.

Eating and drinking are so essential to our living and to our usefulness, and so directly involved with our future state, that these must be classed with our sacred duties. Hence the necessity for so educating the children that they will know how to live, and how to develop into hale, hearty and wholesome men and women, thus insuring the best possible social and political conditions for the people of this country.

"The surest way into the affections of a man is through his stomach, also to his pocket," is an ancient joke, and yet not all a joke, there being several grains of truth in it, enough at least to warrant some thoughtful attention.

Women being the homekeepers, and the natural guardians of the children, it is important that they be made familiar with the culinary art so they may be entirely competent to lead coming generations in the paths of health and happiness.

So say the members of Equal Franchise Associations throughout the length and breadth of our land, and beyond the border as far as true civilization extends.

Hence this book which represents an honest effort to benefit the people, old and young, native and foreign. It is not a speculative venture but a dependable guide to a most desirable social, moral and physical state of being.

Disguise it as we may the fact remains that the feeding of a people is of first importance, seeing the feeding is the great essential to success, either social or commercial. The farmer and stock raiser gives special attention to feeding, usually more to the feeding of his animals than of his children, or of himself. And yet he wonders why his domestic affairs do not thrive and prosper as does his farming and stock raising.

Physical trainers are most particular about what the members of their classes eat and drink. One mess of strawberry short cake and cream will unfit a boy for a field contest for a whole week, while a full meal of dainties may completely upset a man or woman for a day or two.

The cook book of the past was filled mainly with recipes for dainties rather than sane and wholesome dishes; the aim being to please the taste for the moment rather than to feed the body and the brain.

Now that we are entering upon an age of sane living it is important that the home makers should be impressed with the fact that good health precedes all that is worth while in life, and that it starts in the kitchen; that the dining room is a greater social factor than the drawing room.

In the broader view of the social world that is dawning upon us the cook book that tells us how to live right and well will largely supplant Shakespeare, Browning, and the lurid literature of the day.

ERASMUS WILSON (The Quiet Observer)

The tocsin of the soul—the dinner bell. —Byron.

As it is a serious matter what is put into the human stomach, I feel it incumbent to say that my readers may safely eat everything set down in this book.

Most recipes have been practically tested by me, and those of which I have not eaten coming with such unquestionable authority, there need be no hesitancy in serving them alike to best friend as well as worst enemy—for I believe in the one case it will strengthen friendship, and in the other case it will weaken enmity.

It being a human Cook Book there will likely be some errors, but as correcting errors is the chief duty and occupation of Suffrage Women, I shall accept gratefully whatever criticisms these good women may have to offer.

I thank all for the courtesy shown me and hope our united efforts will prove helpful to the Great Cause.

I ask pardon for any omission of contributors and their recipes.

MRS. L. O. KLEBER.



List of Contributors

Mrs. John O. Miller Pittsburgh, Pa. Dr. Anna Howard Shaw New York, N. Y. Lady Constance Lytton London, England Jane Addams Chicago, Ill. Governor Hiram W. Johnson San Francisco, Cal. Mrs. Henry Villard New York, N. Y. Mrs. F. L. Todd Pittsburgh, Pa. Mrs. Kate Waller Barrett Alexandria, Va. Mr. George W. Cable Northampton, Mass. Mrs. Wallis Tener Sewickley, Pa. Miss Eliza Kennedy Pittsburgh, Pa. Governor George H. Hodges Topeka, Kansas Miss Julia Lathrop Washington, D. C. Miss Laura Kleber Pittsburgh, Pa. Mrs. Harriett Taylor Upton Warren, Ohio Mrs. Desha Breckenridge Kentucky Miss Louise G. Taylor Pittsburgh, Pa. Mr. Irvin S. Cobb New York, N. Y. Miss Mary Bakewell Sewickley, Pa. Mrs. Olive Dibert Reese Johnstown, Pa. Miss Lillie Gittings Pittsburgh, Pa. Judge Ben Lindsay Denver, Colo. Mrs. Richard Morley Jennings Pittsburgh, Pa. Mrs. Will Pyle Bellevue, Pa. Mrs. Hornberger Pittsburgh, Pa. Mr. Philip Dibert Oakland, Calif. Miss Elide Schleiter Pittsburgh, Pa. Mrs. David H. Stewart Fair Hope, Ala. Miss Annabelle McConnell Pittsburgh, Pa. Mrs. J. G. Pontefract Sewickley, Pa. Mrs. O. H. P. Belmont New York, N. Y. Governor Edward F. Dunne Springfield, Ill. Mrs. Enoch Rauh Pittsburgh, Pa. Miss Helen Ring Robinson Denver, Colo. Miss Sarah Bennett Pittsburgh, Pa. Miss Leah Alexander Boise City, Idaho. Mrs. A. Hilleman Pittsburgh, Pa. Mrs. Medill McCormick Chicago, Ill. Mrs. Carmen London Glen Ellen, Calif. Jack London Glen Ellen, Calif. Mrs. Edward Hussey Binns Pittsburgh, Pa. Governor Joseph Carey Cheyenne, Wyoming. Mrs. Edmond Esquerre Pittsburgh, Pa. Mrs. Emma Todd Moore West Alexander, Pa. Mrs. Samuel Semple Brookville, Pa. Mrs. John Dewar Bellevue, Pa. Governor Ernest Lister Olympia, Washington. Miss Anna McCord Pittsburgh, Pa. Mrs. Raymond Robins Chicago, Ill. Mrs. C. C. Lee Pittsburgh, Pa. Mrs. Charlotte Perkins Gilman New York, N. Y. Mrs. Robert Gordon Pittsburgh, Pa. Governor George P. Hunt Phoenix, Arizona. Miss Elizabeth Ogden Pittsburgh, Pa. Mrs. Mary Watson Pittsburgh, Pa. Joseph Gittings Pittsburgh, Pa. Eugene D. Monfalconi Pittsburgh, Pa.



PORTRAITS

Page

Fanny Garrison Villard 34 Jane Addams 38 Helen Ring Robinson 40 Mrs. J. O. Miller 42 Julia Lathrop 44 Jack London 46 Mrs. Desha Breckinridge 52 Dr. Anna Howard Shaw 60 Mrs. Samuel Semple 62 William Lloyd Garrison 66 Harriet Taylor Upton 74 Mary Roberts Reinhart 80 Mrs. Enoch Rauh 86 Irvin S. Cobb 94 Mrs. Medill McCormick 100 Mrs. K. W. Barrett 102 Dr. Harvey W. Wiley 104 Governor W. P. Hunt 110 Miss Eliza Kennedy 122 Governor Hiram Johnston 126 Mme. Nazimova 132 Hon. Ben Lindsay 138 Governor Joseph M. Carey 142 Lady Constance Lytton 152 Governor M. Alexander 156 Mrs. Raymond Robins 160 Governor Edward F. Dunne 164 Mrs. F. M. Roessing 170 Mrs. Oliver H. P. Belmont 176 Governor George H. Hodges 182 Mrs. Carrie Chapman Catt 184 George W. Cable 190 Mrs. Charlotte Perkin Gilman 200 Lucretia L. Blankenburg 204 Governor Ernest Lister 206 Governor Oswald West 220



INDEX

SOUPS

Page

Asparagus 22 Spinach 23 Crab Jumbo 23 Tomato 24 Vegetable 25 Chestnut 26 Peanut Butter Broth 27 Invalids 27 Peanut 28 French Oyster 29 Mock Oyster 29 Split Pea 30 Black Bean 31 Carrot 31 Veal 32

FISH, OYSTERS, ETC.

Boiled White Fish 35 Virginia Fried Oyster 36 Creamed Lobster 37 Salmon Croquettes 37 Royal Salt Mackerel 39 Shrimp Wriggle 40

MEATS, POULTRY, ETC.

Baked Ham 42 Chop Suey 41 Veal Kidney Stew 41 Daube 43 and 62 Roast Duck 46 Veal Loaf 47 Ducks 48 Blanquette of Veal 49 Spitine 50 Risotti a la Milanaise 50 Liver Dumplings 51 A Baked Ham 52 Belgian Hare 53 Pepper Pot 53 Delicious Mexican Dish 54 Hungarian Goulash 54 Stewed Chicken 55 Chicken Pot Pie 55 Anti's Favorite Hash 56 Giblets and Rice 57 Savory Lamb Stew 58 Squab Casserole 59 Cheap Cuts of Beefsteak 61 Chicken Croquettes 63 Liver a la Creole 63 Nuts as a Substitute for Meat 64 Pecan Nut Loaf 65 Nut Hash 67 Nut Turkey 68 Nut Scrapple 69 Nut Roast 70 Oatmeal Nut Loaf 71

VEGETABLES

Cream Potatoes 74 French Fried Potatoes 75 Potatoes Au Gratin 75 Croquettes 75 Pittsburgh Potatoes 76 Sweet Potato Souffle 76 Potatoes a la Lyonnaise 77 Stuffed Potatoes 77 Potato Dumpling 78 Stuffed Tomatoes 79 Potato Puffers 78 Baked Tomatoes 80 Green String Beans 81 Fresh Beans 81 Barbouillade 82 Boiled Rice 83 Spinach 83 Spaghetti 84 Baked Beans 85 Creamed Mushrooms 86 Macaroni a la Italienne 87 Macaroni Dressing 88 Rice with Cheese 89 Rice with Nuts 89 Carrot Croquettes 90 Potato Balls 90 Vegetable Medley, Baked 91

SAVORIES 95

Tomato Toast 96 Ham Toast 96 Cheese Savories 97 Sardine Savories 97 Oyster Savories 98 Rice and Tomato Savory 98 Stuffed Celery 99

BREAD, ROLLS, ETC.

Fine Bread 100 Excellent Nut Bread 101 Virginia Butter Bread 102 Bran Bread 102 Dr. Wylies' Recipes 103 Dr. Wylies' Recipes 104 Polenta—Corn Meal 105 Corn Bread 106 Nut Bread 106 Hymen Bread 107 Corn Bread 107 Brown Bread 108 Egg Bread 108 Quick Waffles 109 Dumplings That Never Fall 109 French Rolls 111 Drop Muffins 111 Soft Gingerbread 112 Gingerbread 112 Cream Gingerbread 113 Cream Gingerbread Cakes 113 Parliament Gingerbread 114 Soft Gingerbread 114 Sally Lunn 115 Griddle Cakes 115 Sour Milk Recipes 116-117

CAKES, COOKIES, TARTS, ETC.

Mocha Tart 118 Mocha Tart Filling 118 Icing 118 Filling 119 Icing 119 Filling for Cake 119 Nut Cake 120 Icing 120 Christmas Cakes 121 Cocoanut Tarts 121 Suffrage Angel Cake 122 Cinnamon Cake 123 Spice Cake 124 Black Walnut Cake 124 Scripture Cake 125 Ratan Kuchen 127 Golden Cake 128 Pineapple Cake 128 Ginger Cookies 129 Pound Cake 130 Doughnuts 131 Cream Cake 131 One Egg Cake 133 Devil's Food 133 Bride's Cake 134 Date Cake 134 Pfeffernusse (Pepper Nuts) 135 Cocoanut Cake 135 Jam Cake 136 Lace Cakes 137 Hickory Nut Cake 138 Lace Cakes 139 Marshmallow Teas 139 Apple Sauce Cake 140 Quick Coffee Cake 140 Sand Tarts 141 Sand Tarts 141 Cheap Cake 141 Hermits 143 Hermits 143 Cocoanut Cookies 144

PASTRIES, PIES, ETC.

Grape Fruit Pie 145 Spice Pie 145 Cream Pie 146 Pie Crust 146 Suffrage Pie 147 Orange Pie 148 Lancaster County Pie 148 Brown Sugar Pie 149 Banbury Tart 149 Filling 149

PUDDINGS

Hasty Pudding 153 Bakewell Pudding 154 Graham Pudding 155 Norwegian Prune Pudding 155 Plain Suet Pudding 157 Suet Pudding 157 Cottage Fruit Pudding 158 Prune Souffle 158 Plum Pudding 159 Lemon Cream 160 Lemon Hard Sauce 161 Corn Pudding 161 Raw Carrot Pudding 161

SANDWICH RECIPES

Hawaiian 165 Chocolate 165 Caramel 165 Fruit 165 Cucumber 166 Anchor Canapes 166 Sardine 166 Filling 167 Apple Sandwich 167

SALADS, SALAD DRESSINGS

Pear Salad 168 Potato Salad 168 Codfish Salad 169 Swedish Wreathes 169 Bean Salad 170 Hot Slaw 171 Creole Salad 171 Colored Salads 172 Colored Salads 173 Orange Salad 173 Tomato Aspic 174 Suffrage Salad Dressing 174 Cucumber Aspic 175 Mayonnaise Dressing Boiled 175 Mayonnaise Dressing Without Oil 176 French Dressing 177 Alabama Dressing 177 Cooked Salad Dressing 178 Caviare Salad Dressing 179

MEAT AND FISH SAUCES

Bechamel Sauce 180 Hot Meat Sauce 180 Gravy for Warmed Meats 181 Horseradish Sauce 181

EGGS

Pain d'Oeufs 184 Bread Crumbs and Omelette 185 Egg Patties 185 Florentine Egg in Casseroles 186 Cheese Souffle 186 Oyster Omelette 187 Potato Omelette 187

CREAMS, CUSTARDS, ETC.

Strawberry Shortcake a la Mode 191 Frozen Custard 191 Stewed Apples 192 Cinnamon Apples 193 Fire Apples 194 Candied Cranberries 195 Apple Rice 195 Jelly Whip 196 Pineapple Parfait 197 Rice 197 Pittsburgh Sherbet 198 Lemon Sherbet 198 Fruit Cocktails 199 Synthetic Quince 200 Grape Juice Cup 201 Peppermint Cup 202 Amber Marmalade 203 Grape Juice 203

PRESERVES, PICKLES, ETC.

Sour Pickles 204 Sweet Pickles 204 Lemon Butter 205 Kumquat Preserves 205 Prunes and Chestnuts 207 Heavenly Hash 207 Apple Butter 208 Orange Marmalade 208 Rhubarb and Fig Jam 209 Brandied Peaches 210 Cauliflower Pickles 211 Mustard Sauce 211 Relish 212 Chili Sauce 212 Pickles 213 Tomato Pickle 213 Corn Salad 214 Tomato Catsup 214

CANDIES, ETC.

Rose Leaves Candied 215 Childhood Fondant 215 Fudge 215 Taffy 216 Creole Balls 216 Chocolate Caramel 217 Sea Foam 217

MISCELLANEOUS

Good Coffee 218-219 Cottage Cheese 221 Albuminous Beverages 222-233 Starchy Beverages 234-239 The Cook Says Beverages 240-243 Economical Soap 244

Editress Suffrage Cook Book:

Our hired girl, she's 'Lizabuth Ann; An' she can cook best things to eat! She ist puts dough in our pie-pan, An' pours in somepin' 'at's good an' sweet; An' nen she salts it all on top With cinnamon; an' nen she'll stop An' stoop an' slide it, ist as slow, In th' old cook-stove, so's 'twon't slop An' git all spilled; nen bakes it, so It's custard-pie, first thing you know! An' nen she'll say "Clear out o' my way! They's time fer work, an' time fer play! Take yer dough, an' run, child, run! Er I cain't git no cookin' done!"

My best regards JAMES WHITCOMB RILEY.

Indigestion is the end of love.



SOUPS

Asparagus Soup

4 bunches asparagus 1 small onion 1 pint milk 1/2 pint cream 1 1/2 tablespoon sugar 1 large tablespoon butter 1 1/2 tablespoon flour pepper to season

Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft.

Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus.

When thoroughly cooked put through sieve. Now add salt, sugar and flour blended.

Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).

Spinach Soup

1/2 peck spinach 2 tablespoons butter 1 1/2 tablespoon sugar 1 1/2 teaspoons salt 1 small onion 1 pint rich milk 2 tablespoons flour 1/2 cup water

Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.

Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added.

Half cream instead of milk greatly improves flavor.

Crab Gumbo

3 doz. medium Okra 1 doz. Crabs cleaned 2 onions fried

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

Tomato Soup

1 large can tomatoes or equivalent of fresh tomatoes. 1 small onion 1 tablespoon salt dash paprika 2 1/2 tablespoons sugar 1 tablespoon butter 2 1/2 tablespoons flour 2 cups hot milk 1 pint water

Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.

Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Vegetable Soup

2 1/2 lbs. of beef (with soup bone) 3 quarts of water 1 tablespoon sugar salt to suit taste a few pepper corns 1 cup of each, of the following vegetables diced small carrots Potatoes Celery 2 tablespoons onion cut very fine 1/2 head cabbage cut very fine 1/2 can corn (or its equivalent in fresh) 1/2 can peas (or its equivalent fresh) 2 tablespoons minced parsley 1/4 cup turnip and parsnip if at hand (not necessary) 1/2 can tomatoes (or equivalent fresh)

Put meat in large kettle and boil for an hour; now add all the other ingredients and cook until soft. Ready then to serve.

This soup can be made as a cream soup without meat and is delicious. In this case you take a good sized piece of butter and fry all the vegetables slightly, excepting the potatoes. Now cover all, adding potatoes with boiling water and cook until tender.

When done season and add hot milk and 1 cup cream. This is very fine.

In making this soup without meat omit the tomatoes and use string beans instead.

Tell me what you eat, and I'll tell you what you are. Brillat Savarin.

Chestnut Soup

1 qt. chestnuts (Spanish preferred) 1 pint chicken stock 2 tablespoons flour 1 teaspoon sugar salt and paprika to taste

Cover chestnuts with boiling water slightly salted. Cook until quite soft and rub through coarse sieve, add stock, and seasoning; then thicken with flour blended with water.

Let simmer five minutes and serve at once.

In case stock is not available milk can be used with a little butter added.

Peanut Butter Broth

1 pt. fresh sweet milk 1 pt. water 1 1/2 tablespoons peanut butter 1 tablespoon catsup Salt, pepper or other season to taste.

Pour liquid with peanut butter into double boiler; dissolve butter so there are no hard lumps. Do not let milk boil but place on moderately hot fire.

Just before serving add the catsup and seasoning.

Soup for Invalids

Cut into small pieces one pound of beef or mutton or a part of both. Boil it gently in two quarts of water. Take off the scum and when reduced to a pint, strain it and season with a little salt. Give one teacupful at a time.

Peanut Soup

Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste. Pound to a paste a cupful of nuts from which the skin has been removed, add it to a pint of milk and scald; melt a tablespoon of butter and mix it with a like quantity of flour and add slowly to the milk and peanuts; cook until it thickens and season to taste.

Chestnuts, too, make a splendid soup. Boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft; pass through sieve and add two tablespoons of sweet cream, and season to taste. If too thick, add water.

Mock Oyster Soup

The oyster plant is used for this delicious dish—by many it is known as salsify. Scrape the vegetable and cut into small pieces with a silver knife (a steel knife would darken the oyster plant). Cook in just enough water to keep from burning, and when tender press through a colander and return to the water in which it was cooked. Add three cups of hot milk which has been thickened with a little butter and flour and rubbed together and seasoned with salt and white pepper. A little chopped parsley may be added before serving. 1/2 cup cream instead of all milk greatly improves taste.

French Oyster Soup

1 quart oysters 1 quart milk 1 slice onion 2 blades mace 1/3 cup flour 1/3 cup butter 2 egg yolks salt and pepper

Clean oysters by pouring over 3/4 cup cold water. Drain, reserve liquor, add oysters, slightly chopped, heat slowly to boiling point and let simmer 20 minutes; strain.

Scald milk with onion and mace. Make white sauce and add oyster liquor. Just before serving add egg yolks, slightly beaten.

Split Pea Soup (Green or Yellow)

1 1/2 pints split peas (green or yellow) 2 1/4 quarts water 2 small onions 1 carrot 1 parsnip (if at hand) 1 cup milk 1/2 cup cream 1 teaspoon salt (more if liked) Pepper and paprika to taste 1 1/2 teaspoons sugar

Soak 1 1/2 pints of split peas over night; next day add 2 1/4 quarts water and the vegetables, cut fine; also the sugar, salt and pepper and cook slowly three hours; now mash through sieve. If it boils down too much add a little water. After putting through sieve place on stove and add hot milk and cream. If it is not thin enough to suit add more milk.

Stock may be used if same is available.

Black Bean Soup

One pint of black beans soaked over night in 3 quarts of water.

In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add a quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1 small carrot, 1 small turnip, all cut fine and fried in a little butter.

Add 1 tablespoon flour, season with salt and pepper and rub through a fine sieve.

Serve with slices of lemon and egg balls.

Carrot Soup

One quart of thinly sliced carrots, one head of celery, three or four quarts of water, boil for two and one-half hours; add one-half cupful of rice and boil for an hour longer; season with salt and pepper and a small cupful of cream.

Veal Soup

Knuckle of veal 2 1/2 pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine 1/2 onion salt and pepper to season a little flour 1/2 cup vermicelli or alphabet macaroni 2 eggs, beaten very light 1 1/2 tablespoons parmesan cheese

Put veal in stewing pan and allow it to cook until thoroughly done. Now chop meat and add cheese, flour, salt and pepper if needed and form into little balls about the size of a marble. While preparing these, drop in macaroni and cook until tender. Now add the meat balls.

If too thick use a little water. Beat the eggs lightly and add while boiling.

War Not Only Kills Bodies But Ideals MRS. HENRY VILLARD, President of Women's Peace Conference.

Must the pride with which women point to the life saving character of the work of the numberless charitable agencies throughout the country—with a resultant lowering of the death rate in our great cities—be offset by the slaughter of our best beloved ones on the field of battle or their death by disease in camps?

No longer ought we to be called upon to be particeps criminis with men to the extent of being compelled to pay taxes which are largely used for the support of the army and navy.

Moreover, a recourse to war as a means of righting wrongs is full of peril to the whole human race. Not only are bodies killed, but the ideals which alone make life worth living are for the time being lost to sight. In place of those finer attributes of our nature—compassion, gentleness, forgiveness—are substituted hatred, revenge and cruelty.



He was a bold man that first ate an oyster.—Swift.

Virginia Fried Oysters

Make a batter of four tablespoons of sifted flour, one tablespoon of olive oil or melted butter, two well-beaten whites of eggs, one-half teaspoon of salt, and warm water enough to make a batter that will drop easily. Sprinkle the oysters lightly with salt and white pepper or paprika. Dip in the batter and fry to a golden brown.

Drain, and serve on a hot platter, with slices of lemon around them.

Creamed Lobster

2 tablespoons butter 1 1/2 pints milk 2 tablespoons flour season to taste

When cooked beat in the yolk of an egg.

Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon, stalk of celery chopped fine, paprika, sweet peppers, cut fine. Mix all together and serve in ramekins. Serve very hot. Serves 12 people.

Salmon Croquettes

Fresh salmon or 1 can of salmon 2 eggs 1/2 cup butter 1 cup fine bread crumbs 1 teaspoon baking powder 1/2 cup of cream 1 pinch of paprika salt to season

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

Partial suffrage has taught the women of Illinois the value of political power and direct influence. Already the effect of the ballot has been shown in philanthropic, civic and social work in which women are engaged and the women of this state realizing that partial suffrage means so much to them, wish to express their deepest interest in the outcome of the campaign for full suffrage which eastern women are waging this year.

So we say to the women in the four campaign states this year: "You are working not only toward your own enfranchisement but toward the enfranchisement of the women in all the non-suffrage states in the union. Your victory means victory in other states. You are our leaders at this crucial time and thousands of women are looking to you. You have their deepest and heartiest co-operation in your campaign work for much depends upon what you do in working for that victory which we hope will come to the women of Pennsylvania, New York, New Jersey and Massachusetts in this year of 1915."

JANE ADDAMS.



Broiled Salt Mackerel

Wash and scrape the fish. Soak all night, changing the water at bed time for tepid and again early in the morning for almost scalding hot. Keep this hot for an hour by setting the vessel containing the soaking fish on the side of the range. Wash next in cold water with a stiff brush or rough cloth, wipe perfectly dry, rub all over again with salad oil and vinegar or lemon juice and let it lie in this marmalade for a quarter of an hour before broiling. Place on a hot dish with a mixture of butter, lemon juice and minced parsley.

Shrimp Wriggle

1 pint fresh shrimps 1 heaping cup hot boiled rice 1 medium size green pepper 1 tablespoonful Worcestershire sauce 2 tablespoons tomato catsup 1 scant pint cream with heaping teaspoon flour butter size of egg paprika and salt to taste.

Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in cream, add butter, add condiments, add just before serving 1 wineglass sherry or Madeira.

HELEN RING ROBINSON.



Chop Suey

Chop Suey is made of chopped meat and the gizzards of ducks or chickens, 1 cup of chopped celery and 1/2 cup of shredded almonds.

Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow root stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauce and simmer all for twenty minutes.

Veal Kidney Stew

1 veal kidney 1 small onion 1 tablespoon butter 2 tomatoes cut fine 1 small can mushrooms 1/2 tablespoon parsley 4 tablespoons raw potatoes cut in small pieces Seasoning to taste

Wash, clean and cut fine a veal kidney. Fry onion in butter until light brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and water, and cook until tender.



MEATS, POULTRY, ETC.

Baked Ham (a la Miller)

1 ten or twelve pound ham 1 1/2 lb. brown sugar 1 pint sherry wine (cooking sherry) 1 cup vinegar (not too strong) 1 cup molasses cloves (whole)

Scrub and cleanse ham; soak in cold water over night; in morning place in a large kettle and cover with cold water; bring slowly to the boiling point and gradually add the molasses, allowing 18 minutes for each pound. When ham is done remove from stove and allow it to become cold in the water in which it was cooked.

Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen) over the ham. Rub brown sugar into the ham; put in roasting pan and pour over sherry and vinegar. Baste continually and allow it to warm through and brown nicely. This should take about 1/2 hour. Serve with a garnish of glazed sweet potatoes. Caramel from ham is served in a gravy tureen. Remove all greases from same.

This is a dish fit for the greatest epicure.



Man is a carnivorous production and must have meals, at least one meal a day. He cannot live like wood cocks, upon suction. But like the shark and tiger, must have prey. Although his anatomical construction, bears vegetables, in a grumbling way. Your laboring people think beyond all question. Beef, veal and mutton, better for digestion. Byron.

Daube

4 lb. rump (Larded with bacon) 2 large onions 2 tablespoons flour 1 small can tomatoes 1 cup water 1 clove garlic 2 sprigs thyme—1 bay leaf 1/4 sweet pepper several carrots parsley

First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours.

U. S. DEPARTMENT OF LABOR CHILDREN'S BUREAU WASHINGTON

November 24, 1914.

Editress Suffrage Cook Book:

Your letter of November 21st is received.

Will the following be of any use for the Suffrage Cook Book?

Is it not strange how custom can stale our sense of the importance of everyday occurrences, of the ability required for the performance of homely, everyday services? Think of the power of organization required to prepare a meal and place it upon the table on time! No wonder a mere man said, "I can't cook because of the awful simultaneousness of everything."

Yours faithfully, JULIA C. LATHROP.



Glen Ellen, Sonoma Co., California. YACHT ROAMER November 5, 1914.

Editress Suffrage Cook Book:

Forgive the long delay in replying to your letter. You see, I am out on a long cruise on the Bay of San Francisco, and up the rivers of California, and receive my mail only semi-occasionally. Yours has now come to hand, and I have consulted with Mrs. London, and we have worked out the following recipes, which are especial "tried" favorites of mine:

Roast Duck

The only way in the world to serve a canvas-back or a mallard, or a sprig, or even the toothsome teal, is as follows: The plucked bird should be stuffed with a tight handful of plain raw celery and, in a piping oven, roasted variously 8, 9, 10, or even 11 minutes, according to size of bird and heat of oven. The blood-rare breast is carved with the leg and the carcass then thoroughly squeezed in a press. The resultant liquid is seasoned with salt, pepper, lemon and paprika, and poured hot over the meat. This method of roasting insures the maximum tenderness and flavor in the bird. The longer the wild duck is roasted, the dryer and tougher it becomes.

Hoping that you may find the foregoing useful for your collection, and with best wishes for the success of your book.

Sincerely yours, JACK LONDON.



Veal Loaf

3 pounds Veal 1/4 lb. Salt Pork 1 teaspoon salt 1/4 teaspoon pepper. Of the following mixture 1/4 teaspoon sage, thyme, and sweet marjoram 2 eggs 1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk 3/4 cup bread crumbs

Have meat ground fine as possible. Then mix thoroughly with the herbs, 1 egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.

Form a loaf and brush top and sides with the second egg. Now, scatter the remaining 1/4 cup of crumbs over the moistened loaf.

Place in a baking pan with the 1/2 cup of stock and bake in a moderate oven three hours, basting very frequently, and adding water in case stock is consumed.

Ducks

Take two young ducks, wash and dry out thoroughly; rub outside with salt and pepper—lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven.

In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently.

In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple).

For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.

From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,—for does not the preservation of the race depend upon it? L. P. K.

Blanquette of Veal

2 cups cold roast veal 3 teaspoons cream 2 teaspoons flour yolks of 2 eggs 20 or 30 small onions, the kind used for pickling.

Saute the veal a moment in butter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4 of an hour on slow fire. Just before serving add yolks of eggs mixed with cream.

Cook for a moment, sprinkle with finely chopped parsley and serve.

Spitine

Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all on a long skewer and brown in a little hot butter.

Risotti a la Milanaise

2 lbs. rice 1 chicken 1 can mushrooms 1 lump butter Parmesan cheese

Cut up chicken and cook in water as for stewing, seasoning to taste. When almost done add mushrooms and cook a little longer. Now put a large lump of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.

This can be eaten hot or cold.

Der Mensch ist was er iszt. German.

Liver Dumplings (Leber Kloese)

1 calf's liver 1/8 lb. Suet 1 small onion 1/4 loaf bread 3 eggs 2 tablespoons bread crumbs Salt, pepper and Sweet marjorie to taste.

Soak liver in cold water for one hour, then skin and scrape it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.

Soak 1/4 loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.

Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.

Before serving, brown bread crumbs in butter and sprinkle over the dumplings.

A Baked Ham

Should be Kentucky cured and at least two years old. Soak in water over night.

Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night.

Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold.

This is the way real Kentucky housekeepers cook Kentucky ham.

DESHA BRECKINRIDGE.



An ill cook should have a good cleaver. Owen Meredith.

Belgian Hare

2 rabbits 1 quart sour cream Thin slices of fat bacon

Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.

Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour 1/2 the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1 1/2 hours.

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

Pepper Pot

Knuckle of Veal 4 lbs. Honey Comb tripe 1 Potato 1 Red Pepper 1 onion A little summer savory Sweet Basil

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

Delicious Mexican Dish

Soak and scald a pair of sweetbreads, cut into small bits; take liquor from three dozen large oysters; add to sweetbreads with 3 tablespoons of gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in flour; cook until sweetbreads are tender; add oysters; cook 5 minutes; add 3/4 cup of cream; serve with or without toast.

Hungarian Goulash

3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) 1/2 pint cream 4 oz. chopped onion

Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water in which 1/2 teaspoon of extract of beef is added. Add the meat and cook slowly one hour; then add cream with paprika to taste and simmer for two hours. Add a few small potatoes.

Stewed Chicken

Clean and cut chicken and cover with water; add a couple sprigs of parsley; 1 bayleaf and a small onion. When chicken is almost done add salt and pepper to suit taste.

When chicken is done place in dish or platter and add one half cup cream to the gravy; thicken with a little blended flour and strain over chicken.

Chicken Pot Pie

Prepare same as for stewed chicken. When done remove chicken from bones; now boil potatoes enough for family. Line a deep baking dish or a deep pan with good rich paste. Sprinkle flour in bottom.

Lay in a layer of chicken; now potatoes, sprinkle with a little salt and pepper; now cut thin strips of dough, lay across; then a layer of chicken; then a layer of potatoes, and so on until the top of the pan is reached; pour over all the chicken, the gravy and put a crust over all the top and bake until well done and nicely browned.

Make little punctures in dough to allow the steam to escape.

Tell me what you eat, and I'll tell you what you are.—Brillat Savarin.

Anti's Favorite Hash

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

1 lb. truth thoroughly mangled 1 generous handful of injustice. (Sprinkle over everything in the pan) 1 tumbler acetic acid (well shaken)

A little vitriol will add a delightful tang and a string of nonsense should be dropped in at the last as if by accident.

Stir all together with a sharp knife because some of the tid bits will be tough propositions.

—Ebensburg Mountaineer Herald.

Husband (Angrily) "Great guns! What are they Lamb Chops, Pork Chops or Veal Chops?"

Wife (serenely) "Can't you tell by the taste?"

He: "No, I can't, nor anybody else!"

She: "Well, then, what's the difference?"

Giblets and Rice

Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite tender, drain, trim from bones and gristle and set aside.

Boil one cup rice in one quart water for fifteen minutes. Drain, put in double boiler with broth from giblets and let boil 1 hour. Brown 1 tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1 chopped onion, and boiling water until smooth and creamy, then add some bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar and lastly giblets, cover and let simmer for twenty minutes. Put rice into a chop dish, serve giblets in the center. May be garnished with tomato sauce or creamed mushrooms or pimentos.

For a man seldom thinks with more earnestness of anything than he does of his dinner. Sam'l Johnson.

Savory Lamb Stew

Take two pounds spring lamb and braise light with butter size of a walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small head of young cabbage (cut in eighths) cover closely and allow at least an hour's slow boiling. This can be made on the stove, in the oven, or in fireless cooker.

The flavor of this dish can be varied by the addition of two or three tomatoes.

Squab Casserole

3 eggs boiled hard 1 teaspoon parsley, cut fine butter seasoning to taste 1 teaspoon parmesan a few little onions few potato balls bread crumbs

Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan cheese and seasoning. Now stuff each squab with this stuffing, putting a small piece of butter in each bird and sew up.

Place in a baking pan with a lump of butter and brown nicely on all sides. Now add a little water and cover and cook slowly until well done. While they are cooking add little onions and potato balls to the gravy.

I have sent but one recipe to a cook book, and that was a direction for driving a nail, as it has always been declared that women do not know how to drive nails. But that was when nails were a peculiar shape and had to be driven in particular way, but now that nails are made round there is no special way in which they need to be driven. So my favorite recipe cannot be given you.

As for my effort in the culinary line—I have not made an effort in the culinary line for more than at least thirty years, except once to make a clam pie, which was pronounced by my friends as very good. But I cannot remember how I made it. I have a favorite recipe, however, something of which I am very fond and which I might give to you. I got it out of the newspapers and it is as follows:

Spread one or two rashers of lean bacon on a baking tin, cover it thickly with slices of cheese, and sprinkle a little mustard and paprika over it. Bake it in a slow oven for half an hour and serve with slices of dry toast.

Now that is a particularly tasty dish if it is well done. I never did it, but somebody must be able to do it who could do it well.

Faithfully yours, ANNA H. SHAW.



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

1 pound of chicken 3 teaspoons chopped parsley 1 1/2 cups cream 1 small onion 1/4 pound butter 1/4 pound bread crumbs season to taste 1 pinch of paprika

Grind meat twice. Boil the onion with the cream and strain the onion out. Let cool and pour over crumbs. Add parsley and butter, and make a stiff mixture. Now add seasoning.

Mix all together by beating in the meat. If too thick add a little milk and form into croquettes, and put in ice box.

When cool dip in beaten egg and then in crackers or bread crumbs. Fry in deep fat.

Nuts as A Substitute for Meat

Although many are trying to eliminate so much meat from menus on account of its soaring cost, the person who performs hard labor must have in its place something which contains the chief constituents of meat, protein and fats, or the body will not respond to the demands made upon it because of lowered vitality from lack of food elements needed. Scientific analyses have proven that nuts contain more food value to the pound than almost any other food product known. Ten cent's worth of peanuts, for example, at 7 cents a pound will furnish more than twice the protein and six times more energy than could be obtained by the same outlay for a porterhouse steak at 25 cents a pound.

One reason for the tardy appreciation of the nutritive value of nuts is their reputation of indigestibility. The discomfort from eating them is often due to insufficient mastication and to the fact that they are usually eaten when not needed, as after a hearty meal or late at night, whereas, being so concentrated, they should constitute an integral part of the menu, rather than supplement an already abundant meal, says the Philadelphia Ledger. They should be used in connection with more bulky carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.; too concentrated nutriment is often the cause of digestive disturbance, for a certain bulkiness is essential to normal assimilation.

Pecan Nut Loaf

1 cup hot boiled rice 1 cup pecan nut meat (finely chopped) 1 cup cracker crumbs 1 egg 1 cup milk 1 1/4 teaspoons salt pepper to taste 1 teaspoon melted butter

Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk, salt and pepper.

Turn into buttered bread pan; pour over butter, cover and bake in a moderate oven 1 hour.

Put on hot platter and pour around same this sauce:

Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons flour; stir, pour in gradually 1 1/2 cups milk.

Season and strain.

"I am in earnest. I will not equivocate—I will not excuse—I will not retreat a single inch—AND I WILL BE HEARD."

WM. LLOYD GARRISON.



Nut Hash

Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any other vegetable which is on hand and put into buttered frying pan, heat quickly and thoroughly, salt to taste, and just before removing from the fire stir in lightly a large spoonful of peanut meal for each person to be served. To prepare the meal at home, procure raw nuts, shell them and put in the oven just long enough to loosen the brown skin; rub these off and put the nuts through the grinder adjusted to make meal rather than an oily mixture. This put in glass jars, and kept in a cool place will be good for weeks. It may too, be used for thickening soups or sauces, or may be added in small quantities to breakfast muffins and griddle-cakes.

Potato soup, cream of pea, corn or asparagus and bean soup may be made after the ordinary recipes, omitting the butter and flour and adding four tablespoons of peanut meal.

Nut Turkey

Nut turkey for Thanksgiving instead of the national bird, made by mixing one quart of sifted dry bread crumbs with one pint of chopped English walnuts—any other kind of nuts will go—and one cupful of peanuts, simply washed and dried, and adding a level teaspoon of sage, two of salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and sufficient water to bind the mass together. Then form into the shape of a turkey, with pieces of macaroni to form the leg bones. Brush with a little butter and bake an hour in a slow oven and serve with drawn butter sauce.

A dinner roast made of nuts and cheese contains the elements of meat. Cook two tablespoons of chopped onion in a tablespoon of butter and a little water until it is tender, then mix with it one cupful each of grated cheese, chopped English walnuts and bread crumbs, salt and pepper to taste and the juice of half a lemon; moisten with water, using that in which the onion has been cooked; put into a shallow baking dish and brown in the oven.

Hickory nut loaf is another dish which can take the place of meat at dinner. Mix two cups of rolled oats, a cupful each of celery and milk, two cups of bread crumbs and two eggs, season and shape, then bake 20 minutes. Serve with a gravy made like other gravy, with the addition of a teaspoon of rolled nuts.

Nut Scrapple

On a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork. To make it, take two cupfuls of cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler, with just enough boiling water until it is of the consistency of frying. While still hot add two cupfuls of nut meats which had been put through the chopper; pour into buttered pan and use like other scrapple.

Peanut omelet is a delicious way to serve nuts. Make a cream sauce with one tablespoon of butter, two tablespoons of flour and three-quarters of a cupful of flour and three-quarters of a cupful of milk poured in slowly. Take from the fire, season, add three-quarters of a cupful of ground peanuts and pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and bake for 20 minutes.

Nut Roast

3 eggs (beaten with egg beater) 2 cups English Walnut meats milk to moisten it 4 cups of bread crumbs (grated) 1 small tablespoon butter pinch salt.

1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups. A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of shelling is saved.

Melt butter and pour over mixture, salt, then add enough milk to moisten, so as to form the shape of a loaf of bread. Too little milk will cause the loaf to separate, likewise, too much will make it mushy. Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered bread pan or baking dish. A small slice goes very far as it is solid and rich. Serve with hot tomato sauce.

This makes a delicious luncheon dish, served with peas and a nice salad.

Oatmeal Nut Loaf

Oatmeal nut loaf can be served cold in place of meat for Sunday night tea. Put two cups of water in a sauce pan; when boiling add a cupful of oatmeal, stirring until thick; then stir in a cupful of peanuts that have been twice through the grinder, two tablespoons of salt, half a teaspoon of butter, and pack into a tin bucket with a tight fitting lid and steam for two hours; slice down when cold. This will keep several days if left in the covered tin and kept in a cool place. A delicious sandwich filling can be made from chopped raisins and nuts mixed with a little orange or lemon juice. Cooked prunes may be used instead of raisins.

Rastus: "So you wife am one of dem Suffragettes? Why don't yo show her de evil ob sech pernicious doctrine by telling her her place am beside de fireside?"

Sambo: "Huh! She dun shoot back sayin' dat if it wasn't foh her takin' in washin' dere wouldn't be any fireside."—Puck.



VEGETABLES

Cream Potatoes

Bake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.

Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and be mushy before the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.

When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.

If you have not cream add a little more butter but the cream is better than the butter.

HARRIET TAYLOR UPTON, President, Ohio Women's Suffrage Association. Warren, Ohio.



French Fried Potatoes

Wash and pare the potatoes and cut into any desired shape. Drain well. Fry in smoking fat until nicely browned, then drain on browned paper. Season well and serve.

Potatoes Au Gratin

Cut cold boiled potatoes into cubes and make a cream dressing. Butter the baking dish, put in a layer of potatoes and then a layer of the dressing, then sprinkle with a little parmesan cheese; now a layer of potatoes and then a layer of dressing and then cheese, put in oven and allow them to brown.

Potato Croquettes

Pare sweet or white potatoes and boil as for mashed potatoes. When done and mashed add a good lump of butter and season well; add a little hot milk, form into croquettes and dip into beaten egg, then in bread or cracker crumbs. Cook in deep fat. Garnish with parsley.

Let the sky rain potatoes.—Shakespeare

Pittsburgh Potatoes

1 onion 1 quart potato cubes 1/2 can pimentos 2 cups white sauce 1/2 lb. cheese 1 teaspoon salt

Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour white sauce over; stir in cheese; bake in a moderate oven.

Sweet Potato Souffle

Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water in which the chestnuts are boiled.

Mash all well together and add some cream and butter and beat until light. Then place for a minute or two in the oven to brown.

Potatoes a la Lyonnaise

Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and turn with a fork, that the dice may not become brown. When hot, add a teaspoon of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.

Stuffed Potatoes

Wash good sized potatoes. Bake them and cut off tops with a sharp knife, and with a teaspoon scoop out the inside of each potato. Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar.

Potato Dumplings

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

4 large raw potatoes grated 8 large boiled potatoes grated 2 eggs 3/4 cup bread crumbs 1 tablespoon melted butter

Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly grated boiled potatoes and salt, mix flour with the hands while forming dumplings size of large egg, drop at once into boiling salted water.

Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped onions, bread crumbs browned in butter.

Potato Puffers

Peel and grate 8 large potatoes, one onion, mix at once with two or three eggs (before potatoes have time to discolor). Have spider very hot with plenty of hot fat.

Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn and fry second side. Serve immediately with apple sauce or stewed fruit of any kind.

Stuffed Tomatoes

(Luncheon Dish.)

5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley salt and pepper 1 tablespoon melted butter

Boil the sausages ten minutes, then skin and chop fine. Hollow your tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all thoroughly then heap into the tomato shells. Put large tablespoon butter in baking pan and bake about 20 minutes in hot oven.

Green peppers and sausages can be omitted if so preferred.

This stuffed tomato served with bread and butter can be used as a first course instead of bouillon and also can be used as a substitute for meat.

Baked Tomatoes

8 large smooth tomatoes 2 green peppers 1 tsp. salt 1 1/2 pints milk 1 good sized onion 1 1/2 T. sugar flour

Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds—place in cold water.

Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.

Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.

The dressing must be very thick to allow for the water from the tomatoes. Put this sauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.

MARY ROBERTS RINEHART.



Green String Beans

1/4 Peck

Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove garlic—parsley. Add beans and 1 cup water. Cook 1 1/2 hours.

Fresh Beans (Green or Yellow.)

1/4 peck beans 1 good size onion 1/2 clove of garlic 2 small tomatoes 1 pinch of thyme 1/2 tablespoon butter 1/2 tablespoon bacon fat Salt to taste

Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut up onion and let it fry to a light brown. Then wash beans and put them in the fat. Add garlic and tomatoes, (cut up) and thyme—a little salt and a little water. Cook.

Barbouillade

A dish from "fair Provence"

1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 green pepper.

Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.

If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.

Cold barbouillade is excellent to spread on bread for sandwiches.

Barbouillade is usually served hot with rice boiled a la Creole.

Boiled Rice

Wash very thoroughly one cupful of rice; boil for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and set in the oven a few minutes to keep hot.

Spinach

Wash thoroughly, then throw into cold water and bring to boiling point; then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander, let cold water run over it, drain well, squeezing out water with spoon, then chop very fine; add creamed butter, salt and pepper.

Heat again thoroughly, then serve with hard boiled eggs sliced on top.

Spaghetti

1/2 box Spaghetti 1 can tomatoes 1/2 large onion 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons sugar 1 tablespoon flour 1 pint water 1 tablespoon butter 1 1/2 lbs. boiling meat Sap Sago or Parmesan cheese.

Boil spaghetti twenty-five minutes in salt water, drain, and run cold water over it to separate.

While the spaghetti is boiling make sauce as follows: put the butter in the skillet and when hot put in the onion and let brown. Then add the tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one and one-half hours. Then add flour mixed with a little water; thicken to the consistency of cream; strain.

Take baking dish and place a layer of spaghetti, then a layer of sauce, then sprinkle this with the cheese, continue until the pan is filled, allowing cheese to be on the top.

Bake one-half hour in a moderate oven.

Baked Beans

1 quart beans 1 scant teaspoon baking soda 3 tablespoons molasses 1/4 pound salt pork 1/4 pound bacon 3 tablespoons vinegar 1/2 teaspoon mustard salt and pepper to taste 3 tablespoons catsup

Soak beans over night in luke warm water with soda. In morning pour off water and wash in cold water. Now place salt pork in bottom of bean crock and put layers of beans on top, sprinkle with pepper and salt, when filled nearly to top put on slices of bacon.

Now blend mustard with vinegar, now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.

Creamed Mushrooms

1 lb. mushrooms flour to thicken 1/4 lb. butter 1/2 pt. sweet cream

To one pound of cleaned and well strained mushrooms, add 1/4 lb. of fresh butter. Allow mushrooms to cook in butter about five minutes. Sprinkle enough flour to thicken.

When well mixed, pour in gently a little more than 1/2 pint of sweet cream. Allow it to boil, add salt and pepper to taste.

MRS. ENOCH RAUH.



Macaroni a la Italienne

2 lbs. ground meat 2 onions 1 large tablespoon butter 1 1/2 tablespoons sugar salt and pepper to taste 1 large can tomatoes 2 lbs. macaroni Parmesan cheese 2, 3 or 4 cups water

Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.

Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.

To serve with Macaroni Italienne the following is very fine.

Have the butcher cut a 2 pound round steak as thin as possible and prepare the following way:

1 generous cup grated bread crumbs 2 anchovies, cut fine 1/2 tablespoon parsley, cut fine 3 eggs boiled hard 1/2 tablespoon parmesan cheese seasoning to taste

Grate the bread, cut anchovies and parsley fine. Mix all with seasoning and cheese and spread on steak. Now place the eggs which have been boiled hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at equal distance from each other, and roll up and bind with skewers or cord. Put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done, at which time the meat roll will also be ready to serve. Place the roll on a dish and cut in slices.

This, with a light salad, is sufficient for a dinner.

Rice With Cheese

Cook a cup of rice in rapidly boiling, salted water until almost ready for the table. Drain, mix with a pint of white sauce, pour into a baking dish, cover with slices of cheese, and bake in a moderate oven twenty minutes.

The white sauce may also be flavored with cheese.

Rice With Nuts

Prepare rice as above, and mingle with white sauce; add half a cup of chopped nuts—pecans or hickory nuts preferred; sprinkle a few chopped nuts over surface, and brown in quick oven.

MRS. SAMUEL SEMPLE, President, State Federation of Pennsylvania Women.

Carrot Croquettes

Boil four large carrots until tender; drain and rub through a sieve, add one cupful of thick white sauce, mix well and season to taste. When cold, shape into croquettes, and fry same as other croquettes.

Potato Balls

Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread—in butter—cut into small cubes).

Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.

To be eaten with stewed dried fruits cooked together—prunes, apricots, apples.

MRS. RAYMOND ROBINS.

Vegetable Medley, Baked

To take the place of the roast on a meatless menu, try the following:

Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.

Women cannot make a worse mess of voting than men have. They will make mistakes at first. That is to be expected. It will not be their fault, but the fault of the men who have withheld from them what they should have had before this. But eventually they will get their bearings, and will use the ballot to better effect than men have used it.

Whatever the outcome, it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men. We need to tighten up at one end of the voting question and broaden out at the other. We should take from the ignorant, worthless and unfit men who possess it, that right of suffrage which they do not know how to use. We should give to the thousands of intelligent women of the country the right of suffrage which should be theirs.

IRVIN S. COBB.



The waste of good materials, the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks. E. Smith.



SAVORIES

Hot savory and cold salad are always to be recommended—some suggestions that are worth remembering.

A hot savory and a cold salad make a good combination for the summer luncheon, and the savory is a useful dish for the disposition of left-over scraps of meat, fish, etc.

The foundation of a savory is usually a triangle or a finger of buttered brown bread toast, or fried bread, pastry or biscuit. The filling may be varied indefinitely, and its arrangement depends upon available materials.

Here are a few suggestions for the use of materials common to all households.

He that eats well and drinks well, should do his duty well.

Tomato Toast

Half an ounce of butter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut bread into rounds or small squares, fry and pour over each slice the hot tomato mixture.

Ham Toast

Mince a little left-over boiled ham very finely. Warm it in a pan with a piece of butter. Add a little pepper and paprika. When very hot pile on hot buttered toast. Any left-over scraps of fish or meat may be used up in a similar way, and make an excellent savory to serve with a green salad.

Cheese Savories

Butter slices of bread and sprinkle over them a mixture of grated cheese and paprika. Set them in a pan and place the pan in the oven, leaving it there until the bread is colored, and the cheese set. Serve very hot.

Sardine Savories

Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub the yolk through a strainer. Chop the parsley very fine and decorate each sardine with layers of the white, the yolk and the chopped parsley. Season with pepper and salt.

Oyster Savories

These make a more substantial dish, and are delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved is best for the purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper.

Savory Rice and Tomato

Fry until crisp a quarter pound of salt pork. Put into the pan with it a medium-sized onion, minced fine and brown. All this to three cupfuls of boiled rice; mix in two green peppers seeded and chopped, and a cupful of tomato sauce. Season all to taste with salt and pepper, turn into a buttered baking dish, sprinkle with fine breadcrumbs and small pieces of butter. Brown.

Stuffed Celery

A most delicious relish is made with Roquefort cheese, the size of a walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon juice will serve if sherry be not available), and seasoned with salt, pepper, celery salt, and paprika; then squeezed into the troughs of a dozen slender, succulent sticks of celery. This is a very appropriate prelude to a dinner of roast duck.

JACK LONDON.

Here is bread which strengthens man's heart, and, therefore, is called the staff of life. Mathew Henry



BREAD, ROLLS, ETC.

Fine Bread

3 small potatoes 1 tablespoon lard 2 handfuls salt 1 handful sugar

Soak the magic yeast cake in a little luke warm water. Add a little flour to this, and let it stand an hour. Boil the potatoes in 2 quarts water: when soft put through sieve and then set aside to cool in the potato water. Add to this the lard, salt and sugar.

About 4 in the afternoon put the liquid in large bread riser. Add about 3 quarts of flour, beat thoroughly for at least 10 minutes; now add dissolved yeast to it; let sponge rise until going to bed and then stiffen. Knead until dough does not stick to the hands about 20 to 25 minutes. It will double in size. In morning put in bread pans and let rise one hour or more. Bake in moderately hot oven one hour.

Many persons prefer stiffening the bread in the morning. In this case set the sponge later in the evening and allow it to rise all night, stiffening with the flour in the morning instead of the evening. Of course this allows the baking to be rather late in the day.

MRS. MEDILL MCCORMICK.



Excellent Nut Bread

Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake about one hour in moderate oven.

Virginia Batter Bread

2 cups milk Salt to taste 1 tablespoon butter 1/2 cup of cream 1/2 cup white corn meal 2 to 5 well beaten eggs

Put in double boiler 2 cups of milk and 1/2 cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in 1/2 cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.

Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.

MRS. K. W. BARRETT.

Bran Bread

4 cups sterilized bran 2 cups buttermilk raisins if desired 2 cups white flour 1/2 teaspoon soda

Bake until thoroughly done.



Editress Suffrage Cook Book:

I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along.

Mush should be made only of the whole meal flour of the grain and well cleaned before grinding. Whole wheat flour, whole Indian Corn Meal, whole wheat and whole barley meal are examples of the raw materials.

Take one pint (pound) of meal, 1/2 teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the mass is homogeneous.

Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night.

This is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer's price is not over 1 1/2 cents.

Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water.

The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body.

Respectfully, DR. HARVEY W. WILEY.

Dr. Wiley urges house wives to grind their own wheat flour and corn meal, using the coffee grinder for the work. The degree of fineness of flour is regulated by frequent grindings.

The improvement in flavor and freshness of cakes, breads and mush made from home ground wheat and corn will absolutely prove a revelation.



Polenta—Corn Meal

Take an iron kettle, put in two quarts water with one tablespoon salt. Heat and before boiling, slowly pour in your corn meal, stirring continuously until you have it very stiff. Put on lid and let boil for an hour or more. Turn out in a pan and keep warm. Later this is turned out on a platter for the table.

Cut it in pieces of about an inch wide for each plate and on this the following sauce is added with a teaspoon Parmesan cheese added to each piece.

Brown a good sized onion in two tablespoons butter, add 1/2 clove of garlic, about 5 pieces of dried mushroom, being well soaked in water (use the water also) dissolve a little extract of beef, pouring that into this with a little more water, salt and some paprika—a pinch of sugar and 1/3 teaspoon vinegar.

A little flour to make a nice gravy. This makes it very palatable.

It takes about ten minutes to cook.

Serve in gravy bowl—a spoonful on each piece of Polenta. Added to that the grated cheese, is all that is needed for a whole meal. Apple sauce should be served with this dish.

Man doth not live by bread alone. —Owen Meredith

Corn Bread

1 pint corn meal 1 pint flour 1 teaspoon soda 2 teaspoons cream of tartar 1 teaspoon salt 1 tablespoon sugar 1/4 cup melted butter 1 pint milk 1 egg

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

Nut Bread

1 beaten egg 1 1/2 cups sweet milk 1 cup light brown sugar 1 cup nuts (Chop before measuring) 4 cups flour 4 teaspoons baking powder

Let rise 30 minutes. Bake one hour.

Hymen Bread

1 lb. genuine old love 7/8 lb. common sense 3/4 lb. generosity 1/2 lb. toleration 1/2 lb. charity 1 pinch humor

(always to be taken with a grain of salt.)

Good for 365 days in the year.

Corn Bread

1 cup flour 2 cups corn meal (yellow) 1/2 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 2 eggs 2 cups milk 1 tablespoon butter

Sift all dry ingredients—sugar, flour, meal, salt and baking powder.

Beat yolks and add milk, stir into dry materials. Now beat whites stiff and add. Lastly stir in melted butter. Bake in greased pans about twenty to thirty minutes.

Brown Bread

1 cup sweet milk 1/2 cup brown sugar 1 teaspoon salt Graham flour to make a stiff batter 1 cup sour milk 1/2 cup molasses 1 small teaspoon baking soda

Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved, last thing, beating well. This makes 2 small loaves.

Egg Bread

1 quart meal 1 teaspoon salt 3 eggs 1 cup milk 1 tablespoon lard and butter

Pour a little boiling water over 1 quart of meal to scald it. Add a little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of lard and butter melted. Add the whites last, well beaten.

Bake in a moderate oven till well done—almost an hour.

Quick Waffles

2 eggs 1 quart of milk 1 quart of flour a little salt 1 tablespoon molten butter 1 teaspoon sugar

Beat the eggs very light; then gradually mix in the milk, flour and salt; add melted butter.

Pour into the waffle iron and bake at once.

Grease irons well and do not put in too much batter.

Dumplings That Never Fall

Two cupfuls of flour, two heaping teaspoons of baking powder, one-half teaspoon of salt and one cupful of sweet milk. Stir and drop in small spoonfuls into plenty of water, in which meat is boiling. Boil with cover off for fifteen minutes, then put cover on and boil ten minutes longer. These are very fine with either beef or chicken.

STATE OF ARIZONA EXECUTIVE MANSION

Since equal suffrage became effective in Arizona in December, 1912, the many critics of the innovation have been quite effectually silenced by the advantageous manner in which enfranchisement of women has operated. Not only have the women of this state evinced an intelligent and active interest in governmental issues, but in several instances important offices have been conferred upon that element of the electorate which recently acquired the elective franchise. Kindly assure your co-workers in Pennsylvania of my best wishes for their success.

W. P. HUNT. Governor.



French Rolls

3 eggs 3 ounces butter 1 quart of flour 1 pint sweet milk 1 cake yeast a little salt

Beat the eggs very light; melt the butter in the milk; add a little flour and a little milk until all is mixed; then add yeast before all the milk and flour are added.

Make into rolls and bake in a pan.

This should be made up at night and set to rise, and baked the next morning.

Drop Muffins

3 eggs 1 quart of milk 1 tablespoon butter 3/4 cake yeast flour to make a batter stiff enough for a spoon to stand upright.

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

We'll bring your friends and ours to this large dinner. It works the better eaten before witnesses. —Cartwright.

Soft Gingerbread

1/2 cup butter 2 eggs 1 cup hot water 1 teaspoon cloves 1 teaspoon soda 1/2 cup sugar 1 teacup molasses 1 teaspoon cinnamon 1 teaspoon ginger 2 1/2 cups flour

Dissolve soda in couple teaspoonfuls hot water.

Gingerbread

1 cup sugar 1 cup molasses 2 1/2 cups flour 3/4 cups lard and butter 2 eggs 1 dessert spoon soda dissolved in cup cold water 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon

Bake in slow oven and leave in pan until cold.

Cream Gingerbread

2 eggs, beaten, add 3/4 cup sugar 3/4 cup sour milk 1 tablespoon ginger 3/4 cup molasses 1 teaspoon cinnamon 1 1/2 level teaspoon soda well sifted 2 level cups flour

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

Cream Gingerbread Cakes

2 eggs 1/2 cup molasses grated rind of 1/2 lemon 1 teaspoon cinnamon 2 cups flour 1/2 cup sugar 3/4 cup thick sour milk 1 saltspoon salt 1 tablespoon ginger 1 1/2 teaspoons soda (level)

Beat 2 eggs until light, add 1/2 cup of sugar, 1/2 cup molasses, 3/4 cup thick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1 teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well sifted flour mixed with 1 1/2 teaspoons soda (level).

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

Parliament Gingerbread

(With apologies to the English Suffragists)

1/2 lb. flour 1/2 lb. treacle 1 oz. butter 1/2 small spoon soda 1 dessert spoon ginger 1 dessert spoon mixed spices 1/2 cup sugar

A bit of hot water in which soda is dissolved.

Put flour in a basin, and rub in butter, and dry ingredients; then, soda and water; pour in treacle, and knead to smooth paste. Roll quite thin and cut in oblongs. Bake about 1/4 hour.

Soft Gingerbread

1 cup sour milk 1/2 cup butter 2 eggs 2 pints flour 1 cup molasses 1/2 cup sugar 1 1/2 teaspoons soda 2 teaspoons ginger

Dr. Van Valja's Griddle Cakes

1 cup boiled rice 1 level tablespoon flour yolks of three eggs pinch salt

Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle greased with butter—eat with sugar and cinnamon.

Very good for a dyspeptic.

Sally Lunn

1/4 cup sugar 1 egg 2 cups flour 2 tablespoons melted butter 1 cup milk 3 teaspoons baking powder

A good breakfast toast is made by dipping the slices of bread in a pint of milk to which a beaten egg and a pinch of salt are added, and frying.

When Heat Turns Milk Sour

Here is a sour cream filling for cake: Mix equal quantities of thick, sour cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to give the proper taste, and spread between layers of cake.

* * * * *

Many kinds of cookies can be made with sour milk. Here is the recipe for a good sort: Cream half a cup of butter with a cup of sugar and add a cup of sour milk in which three-quarters of a teaspoon of soda has been dissolved, and two cups or a little more of flour, sifted with half a teaspoon of cloves, half a teaspoon of cinnamon and a teaspoon of salt. Chill the dough before cutting the cookies. It must be rolled thin.

* * * * *

Corn bread can be made with sour milk in this way: Sift a cup of cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening (clear chicken fat that has been fried out is a good kind), and then add a cupful of sour milk and a beaten egg. Lastly, add half a teaspoon of soda. It is well to add the soda last, where a light mixture is desired, as it begins to give off carbon dioxide, the gas that makes the dough rise, as soon as it is moist and comes in contact with the acid of the sour milk.

* * * * *

Graham bread made with sour milk in this way is delicious: Sift together a cup and a half of graham flour and one of white. Add a cup of broken nut meats and a teaspoon of salt. Then stir in half a cup of milk and a cup and a half of sour milk, and, lastly, add a teaspoon of soda. The soda may be sifted into a little of the white flour and added last, if adding it with the flour is easier.



CAKES, COOKIES, TARTS, ETC.

Mocha Tart

Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1 tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiff and fold them in with 3/4 cup of flour and 1 teaspoon baking powder. Bake in 2 layers in oven.

Filling for Mocha Tart

3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha extract. Sugar to taste. Ice top with boiled icing flavored with one tablespoon of mocha extract.

Icing

1 coffee cup sugar 2 Eggs 2 tablespoons butter 2 lemons (juice)

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

Filling

1 Lemon 1 cup Water 1/2 cup Sugar 1 tablespoon Corn Starch 1 Egg Grated lemon rind 1 teaspoonful butter

Icing

3 cups brown sugar 1 cup sweet milk 3 large tablespoons butter

Boil until it will make a ball in cold water. Then beat until thick enough to spread on cake. Flavor with vanilla.

Filling for Cake

3 grated apples 1 cup sugar 1 egg

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

Delicious Nut Cake

Old English Recipe, year 1600

Coffee cup is used for measure.

2 cups of sugar rolled fine or sifted 1 cup of butter—creamed together 3 cups of flour—sifted 4 times 1 cup of cold water 4 eggs, whites and yolks beaten separately 2 large cups of walnut chopped or rolled 2 teaspoons of cream of tartar—level measure

Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add water, then flour, mix the tartar in it—then nuts, then beaten whites of eggs. Bake 3/4 of an hour if loaf, or half hour if divided into two portions or layers.

Icing

4 cups sugar 1/2 pint hot water 4 eggs beaten citric acid about size of pea vanilla

Boil water and sugar until it threads. Pour over the beaten whites of 4 eggs. Beat until almost cold then add citric acid dissolved in one teaspoon boiling water, flavor with vanilla and spread between layers and over cake.

This keeps a long time in a locked closet.

Cookery has become an art, a noble science; cooks are gentlemen. Burton.

Christmas Cakes

1/2 lb. Butter 6 Eggs 1 lb. Powdered Sugar Flour enough to roll Beat eggs separate

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

Cocoanut Tarts

7 eggs (whites) 1 lb. sugar (pulverized) 1/2 lb. butter 1 cocoanut

Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs until very dry and light; mix well together and bake on pie crusts rolled very thin. This amount will make four large tarts.

Suffrage Angel Cake

(a la Kennedy)

11 eggs 1 full cup Swansdown Flour (after sifting) 1 1/2 cups granulated sugar 1 heaping teaspoon cream of tartar 2 teaspoons vanilla 1 pinch of salt

Beat the eggs until light—not stiff; sift sugar 7 times, add to eggs, beating as little as possible. Sift flour 9 times, using only the cupful, discarding the extra flour; then put in the flour the cream of tartar; add this to the eggs and sugar; now the vanilla. Put in angel cake pan with feet. Put in oven with very little heat. Great care must be used in baking this cake to insure success. Light the oven when you commence preparing material. After the first 10 minutes in oven, increase heat and continue to do so every five minutes until the last 4 or 5 minutes, when strong heat must be used. At thirty minutes remove cake and invert pan allowing to stand thus until cold.

MISS ELIZA KENNEDY.



Cinnamon Cake

1 cake compressed Yeast 1/4 lb. Butter 1 tablespoon lard 1 1/2 cups sugar Pinch of Salt 1 pint luke warm milk Flour to stiffen

About six o'clock in the evening soak a cake of yeast in a little luke warm water, make sponge with a little flour, water and yeast. Let rise until light, about an hour.

Melt butter and lard and cream with sugar and salt; add luke warm milk and some flour, then stir in sponge and gradually add more flour until stiff, not as stiff as bread dough. Do not knead, simply stiffen.

Let rise until morning, then simply put in square or round cake pans about one and one-half inches thick. Do not roll, just mold with the hands and let rise about an hour.

Cover with little lumps of butter, then sprinkle with sugar and cinnamon and bake twenty minutes. Thin slices of apples can be placed on top, also peaches or almonds, blanched and chipped.

This is the genuine German cinnamon cake, and is excellent.

Inexpensive Spice Cake

1/2 cup shortening 2 cups brown sugar grated rind of lemon 2 eggs, 3 cups flour 1 lb. seeded raisins 1/2 teaspoon cinnamon dash of cloves and nutmeg

Boil raisins in 1 1/2 cups water twenty minutes.

Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour then raisins drained but still hot. Then the other two cups flour and 1/2 cup of the water in which the raisins were boiled to which add 1 teaspoon bi-carbonate soda.

Bake in gem pans in moderate oven. This makes 30 cakes which can be iced with white or chocolate icing.

Black Walnut Cake

1 cup butter (creamed) 1 cup sugar 4 eggs 1 cup milk 2 teaspoons baking powder Flour to stiffen 1 cup walnuts 1 teaspoon vanilla

Bake 20 or 30 minutes according to oven.

Scripture Cake

1 cup of butter—Judges 5 chap. 25 Verse 3 1/2 " " flour—1 Kings 4 " 22 " 3 " " sugar—Jeremiah 6 " 20 " 2 " " raisins—1 Sam'l 30 " 12 " 2 " " figs—1 Sam'l 30 " 12 " 1 " " water—Genesis 24 " 17 " 1 " " almond—Genesis 43 " 11 " 6 eggs—Isaiah 10 " 14 " 1 tablespoon of Honey—Exodus 33 " 3 " A pinch of salt—Leviticus 2 " 13 " Spices to taste—1 Kings 10 " 10 "

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

Proverbs: 23 Ch. 14 Verse.

STATE OF CALIFORNIA EXECUTIVE MANSION

Since its adoption in October, 1911, equal suffrage in California has been put to the most thorough and severe test. Every conceivable sort of election has been held in the past three years, and women have been called upon to exercise their new privilege and perform their added duty not alone in the usual fashion, but in various primaries, including one for presidential preference, in local option elections, and they have been compelled to pass on laws and governmental policies presented to the electorate by the initiative and referendum.

The women have met the test and equal suffrage in California has fully justified itself. In nineteen eleven, by a very narrow margin the amendment carried.

Were it to be again submitted, the vote in its favor would be overwhelming.

HIRAM JOHNSTON, Governor.



Ratan Kuchen

1/2 lb. butter 1 pint milk 4 eggs 1 cake yeast 3/4 cup seedless raisins 1/4 pound blanched almonds (split) 1 cup sugar 1 pinch salt

Soak yeast in a little warm water and some of the milk 10 minutes, then set a sponge and let it stand about 1 hour (before breakfast); cream butter; add sugar and beat thoroughly; beat the 4 eggs light and add gradually to creamed butter and sugar; now add the other 1/2 pint of milk.

Beat well and add the raisins, dredge with a little flour; now add sponge and beat all thoroughly for 1/2 hour till it drops from the spoon a little thicker than a sweet cake.

Grease your pan with butter and take the split almonds and stick them on the side of the pan. Bake nearly an hour.

This makes 2 small cakes or one large one. Very fine German Coffee Cake. You should use a pan with a tube in the center.

Golden Cake

1/2 cup butter 1 cup sugar Yolks 10 eggs 1/2 cup milk 2 cups flour 3 teaspoons baking powder 2 teaspoons orange extract cream butter

Add sugar gradually and yolks of eggs beaten until thick, add lemon colored extract. Mix and sift flour and baking powder and add alternately with milk to first mixture.

Pineapple Cake

1 egg 1/2 cup butter 3/4 cup sugar 3/4 cup milk 1 1/2 teaspoons baking powder 1 1/2 cups flour

Make in two layers and when ready to serve put grated pineapple on each layer of cake. Whip half a pint of cream, sweeten to taste and put over pineapples.

(Bananas can be used instead of pineapples).

Ginger Cookies

3 lbs. flour 1 lb. butter and lard mixed 1 lb. brown sugar 1 pint molasses 1 good sized teaspoon of soda or 2 level ones.

Add ginger to taste—about 4 level teaspoons, also lemon extract or grated rind and juice if preferred.

Put flour, sugar and butter together and rub thoroughly. Make hole in center and pour in the molasses in which the soda has been beaten in. Stir all well together, break off enough to roll out; cut, space in pan and bake in very moderate oven.