[Illustration: Book Spine: SUFFRAGE COOK BOOK] [Illustration] THE SUFFRAGE COOK BOOK COMPILED BY MRS. L. O. KLEBER PITTSBURGH THE EQUAL FRANCHISE FEDERATION OF WESTERN PENNSYLVANIA MCMXV COPYRIGHT, 1915, BY THE EQUAL FRANCHISE FEDERATION OF WESTERN PENNSYLVANIA DEDICATED TO _Mrs. Henry Villard_ AND _Mrs. J. O. Miller_ _Introduction_ There are cook books and cook books, and their generation is not ended;a generation that began in the Garden of Eden, presumably, for if MotherEve was not vastly different from her daughters she knew how to cooksome things better than her neighbors, and they wanted to know how shemade them and she wanted to tell them. Indeed, it has been stated that the very first book printed, a smallaffair, consisted mainly of recipes for "messes" of food, and forremedies for diseases common in growing families. Whether the very first book printed was a cook book or not, it is quitetrue that among the very oldest books extant are those telling how toprepare food, clothing and medicine. Some of these make mightyinteresting reading, particularly the portions relating to cures for allsorts 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, fora book containing recipes for just these same things? For in spite ofour higher civilization, broader education, and vastly extendedknowledge, we still believe in lucky days, lucky stones, and luckyomens. These formed no inconsiderable part of the old time cook book, and nodoubt would constitute a very attractive feature of a modern culinaryguide. However, hardly anyone would confess to having bought it on thataccount. In these later times professors of the culinary art tell us the cookinghas been reduced to a science, and that there is no more guess workabout it. They have given high sounding names to the food elements, figured out perfectly balanced rations, and adjusted foods to allconditions of health, or ill health. And yet the world is eatingpractically the same old things, and in the same old way, the differencebeing confined mainly to the sauces added to please the taste. Now that women are coming into their own, and being sincerely interestedin the welfare of the race, it is entirely proper that they shouldprescribe the food, balance the ration, and tell how it should beprepared and served. Seeing that a large majority of the sickness that plagues the land isdue to improper feeding, and can be prevented by teaching the simpleart of cooking, of serving and of eating, the wonder is that moreattention has not been given to instruction in the simpler phases of theculinary art. It is far from being certain that famous chefs have contributed greatlyto the health and long life of those able to pay the fine salaries theydemand. Nor are these sent to minister to the sick, nor to the workingpeople, nor to the poor. It would seem that even since before the timeof Lucullus their business has been mainly to invent and concoct dishesthat 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 thejudgment on our lives. Thus it is that our spiritual lives are more orless directly influenced by our feeding habits. Eating and drinking are so essential to our living and to ourusefulness, and so directly involved with our future state, that thesemust be classed with our sacred duties. Hence the necessity for soeducating the children that they will know how to live, and how todevelop into hale, hearty and wholesome men and women, thus insuring thebest possible social and political conditions for the people of thiscountry. "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, therebeing several grains of truth in it, enough at least to warrant somethoughtful 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 theymay be entirely competent to lead coming generations in the paths ofhealth and happiness. So say the members of Equal Franchise Associations throughout the lengthand breadth of our land, and beyond the border as far as truecivilization 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 adependable guide to a most desirable social, moral and physical state ofbeing. Disguise it as we may the fact remains that the feeding of a people isof first importance, seeing the feeding is the great essential tosuccess, either social or commercial. The farmer and stock raiser givesspecial attention to feeding, usually more to the feeding of his animalsthan of his children, or of himself. And yet he wonders why his domesticaffairs do not thrive and prosper as does his farming and stockraising. Physical trainers are most particular about what the members of theirclasses eat and drink. One mess of strawberry short cake and cream willunfit a boy for a field contest for a whole week, while a full meal ofdainties may completely upset a man or woman for a day or two. The cook book of the past was filled mainly with recipes for daintiesrather than sane and wholesome dishes; the aim being to please the tastefor 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 thatthe home makers should be impressed with the fact that good healthprecedes all that is worth while in life, and that it starts in thekitchen; that the dining room is a greater social factor than thedrawing room. In the broader view of the social world that is dawning upon us the cookbook that tells us how to live right and well will largely supplantShakespeare, 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 feelit incumbent to say that my readers may safely eat everything set downin this book. Most recipes have been practically tested by me, and those of which Ihave not eaten coming with such unquestionable authority, there need beno hesitancy in serving them alike to best friend as well as worstenemy--for I believe in the one case it will strengthen friendship, andin the other case it will weaken enmity. It being a human Cook Book there will likely be some errors, but ascorrecting errors is the chief duty and occupation of Suffrage Women, Ishall accept gratefully whatever criticisms these good women may have tooffer. I thank all for the courtesy shown me and hope our united efforts willprove 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 tocover, boil until little points are soft. Cut these off and lay aside. Fry onion in the butter and put in saucepanwith the asparagus. Cook until very soft mashing occasionally so as toextract all juice from the asparagus. When thoroughly cooked put through sieve. Now add salt, sugar and flourblended. Stir constantly and add milk and cream, and serve at once. (Do not placeagain 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 simmerslowly until all the juice has been extracted from the spinach. Fry the onion and add. Now thicken with the flour blended with the waterand strain. Add the milk very hot. Do not place on the fire after themilk 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. Fryonion in butter and add to soup with sugar and salt. When thoroughlycooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milkto soup and serve at once. Do not place on the stove after the milk is in the soup. 1 cup of creaminstead 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 otheringredients and cook until soft. Ready then to serve. This soup can be made as a cream soup without meat and is delicious. Inthis case you take a good sized piece of butter and fry all thevegetables slightly, excepting the potatoes. Now cover all, addingpotatoes 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 beansinstead. 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 quitesoft and rub through coarse sieve, add stock, and seasoning; thenthicken 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 butteradded. 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 sothere are no hard lumps. Do not let milk boil but place on moderatelyhot 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 whenreduced to a pint, strain it and season with a little salt. Give oneteacupful at a time. Peanut Soup Peanut soup for supper on a cold night serves the double duty ofstimulating the gastric juices to quicken action by its warmth andfurnishing protein to the body to repair its waste. Pound to a paste acupful of nuts from which the skin has been removed, add it to a pint ofmilk and scald; melt a tablespoon of butter and mix it with a likequantity of flour and add slowly to the milk and peanuts; cook until itthickens and season to taste. Chestnuts, too, make a splendid soup. Boil one quart of peeled andblanched chestnuts in three pints of salt water until quite soft; passthrough sieve and add two tablespoons of sweet cream, and season totaste. If too thick, add water. Mock Oyster Soup The oyster plant is used for this delicious dish--by many it is known assalsify. Scrape the vegetable and cut into small pieces with a silverknife (a steel knife would darken the oyster plant). Cook in just enoughwater to keep from burning, and when tender press through a colander andreturn to the water in which it was cooked. Add three cups of hot milkwhich has been thickened with a little butter and flour and rubbedtogether and seasoned with salt and white pepper. A little choppedparsley may be added before serving. 1/2 cup cream instead of all milkgreatly 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 letsimmer 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 quartswater and the vegetables, cut fine; also the sugar, salt and pepper andcook slowly three hours; now mash through sieve. If it boils down toomuch add a little water. After putting through sieve place on stove andadd 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 4hours. When done there should be 1 quart. Add a quart of beef stock, 4whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1small 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 afine sieve. Serve with slices of lemon and egg balls. Carrot Soup One quart of thinly sliced carrots, one head of celery, three or fourquarts of water, boil for two and one-half hours; add one-half cupful ofrice and boil for an hour longer; season with salt and pepper and asmall 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. Nowchop meat and add cheese, flour, salt and pepper if needed and form intolittle balls about the size of a marble. While preparing these, drop inmacaroni and cook until tender. Now add the meat balls. If too thick use a little water. Beat the eggs lightly and add whileboiling. War Not Only Kills Bodies But Ideals MRS. HENRY VILLARD, President of Women's Peace Conference. Must the pride with which women point to the life saving character of the work of the numberless charitable agencies throughout the country--with a resultant lowering of the death rate in our great cities--be offset by the slaughter of our best beloved ones on the field of battle or their death by disease in camps? No longer ought we to be called upon to be particeps criminis with men to the extent of being compelled to pay taxes which are largely used for the support of the army and navy. Moreover, a recourse to war as a means of righting wrongs is full of peril to the whole human race. Not only are bodies killed, but the ideals which alone make life worth living are for the time being lost to sight. In place of those finer attributes of our nature--compassion, gentleness, forgiveness--are substituted hatred, revenge and cruelty. [Illustration] He was a bold man that first ate an oyster. --Swift. Virginia Fried Oysters Make a batter of four tablespoons of sifted flour, one tablespoon ofolive oil or melted butter, two well-beaten whites of eggs, one-halfteaspoon of salt, and warm water enough to make a batter that will dropeasily. Sprinkle the oysters lightly with salt and white pepper orpaprika. 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 alltogether 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 andfry in deep fat. Partial suffrage has taught the women of Illinois the value of political power and direct influence. Already the effect of the ballot has been shown in philanthropic, civic and social work in which women are engaged and the women of this state realizing that partial suffrage means so much to them, wish to express their deepest interest in the outcome of the campaign for full suffrage which eastern women are waging this year. So we say to the women in the four campaign states this year: "You are working not only toward your own enfranchisement but toward the enfranchisement of the women in all the non-suffrage states in the union. Your victory means victory in other states. You are our leaders at this crucial time and thousands of women are looking to you. You have their deepest and heartiest co-operation in your campaign work for much depends upon what you do in working for that victory which we hope will come to the women of Pennsylvania, New York, New Jersey and Massachusetts in this year of 1915. " JANE ADDAMS. [Illustration] Broiled Salt Mackerel Wash and scrape the fish. Soak all night, changing the water at bed timefor tepid and again early in the morning for almost scalding hot. Keepthis hot for an hour by setting the vessel containing the soaking fishon the side of the range. Wash next in cold water with a stiff brush orrough cloth, wipe perfectly dry, rub all over again with salad oil andvinegar or lemon juice and let it lie in this marmalade for a quarter ofan 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 incream, add butter, add condiments, add just before serving 1 wineglasssherry or Madeira. HELEN RING ROBINSON. [Illustration] Chop Suey Chop Suey is made of chopped meat and the gizzards of ducks or chickens, 1 cup of chopped celery and 1/2 cup of shredded almonds. Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrowroot stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauceand 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 lightbrown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning andwater, 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 placein a large kettle and cover with cold water; bring slowly to the boilingpoint and gradually add the molasses, allowing 18 minutes for eachpound. When ham is done remove from stove and allow it to become cold inthe 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 pourover sherry and vinegar. Baste continually and allow it to warm throughand brown nicely. This should take about 1/2 hour. Serve with a garnishof glazed sweet potatoes. Caramel from ham is served in a gravy tureen. Remove all greases from same. This is a dish fit for the greatest epicure. [Illustration] Man is a carnivorous production and must have meals, at least one meal a day. He cannot live like wood cocks, upon suction. But like the shark and tiger, must have prey. Although his anatomical construction, bears vegetables, in a grumbling way. Your laboring people think beyond all question. Beef, veal and mutton, better for digestion. Byron. Daube 4 lb. Rump (Larded with bacon) 2 large onions 2 tablespoons flour 1 small can tomatoes 1 cup water 1 clove garlic 2 sprigs thyme--1 bay leaf 1/4 sweet pepper several carrots parsley First fry meat, then remove to platter. Start gravy by first frying theonions a nice brown; then add flour and brown; drain the tomatoes andfry; add rest of ingredients; put meat into this and let it cook slowlyfor five to six hours. U. S. DEPARTMENT OF LABOR CHILDREN'S BUREAU WASHINGTON November 24, 1914. Editress Suffrage Cook Book: Your letter of November 21st is received. Will the following be of any use for the Suffrage Cook Book? Is it not strange how custom can stale our sense of the importance of everyday occurrences, of the ability required for the performance of homely, everyday services? Think of the power of organization required to prepare a meal and place it upon the table on time! No wonder a mere man said, "I can't cook because of the awful simultaneousness of everything. " Yours faithfully, JULIA C. LATHROP. [Illustration] Glen Ellen, Sonoma Co. , California. YACHT ROAMER November 5, 1914. Editress Suffrage Cook Book: Forgive the long delay in replying to your letter. You see, I am out on a long cruise on the Bay of San Francisco, and up the rivers of California, and receive my mail only semi-occasionally. Yours has now come to hand, and I have consulted with Mrs. London, and we have worked out the following recipes, which are especial "tried" favorites of mine: Roast Duck The only way in the world to serve a canvas-back or a mallard, or asprig, or even the toothsome teal, is as follows: The plucked birdshould be stuffed with a tight handful of plain raw celery and, in apiping oven, roasted variously 8, 9, 10, or even 11 minutes, accordingto size of bird and heat of oven. The blood-rare breast is carved withthe leg and the carcass then thoroughly squeezed in a press. Theresultant liquid is seasoned with salt, pepper, lemon and paprika, andpoured hot over the meat. This method of roasting insures the maximumtenderness 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, andwith best wishes for the success of your book. Sincerely yours, JACK LONDON. [Illustration] Veal Loaf 3 pounds Veal 1/4 lb. Salt Pork 1 teaspoon salt 1/4 teaspoon pepper. Of the following mixture 1/4 teaspoon sage, thyme, and sweet marjoram 2 eggs 1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk 3/4 cup bread crumbs Have meat ground fine as possible. Then mix thoroughly with the herbs, 1egg, 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, scatterthe 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 moderateoven three hours, basting very frequently, and adding water in casestock is consumed. Ducks Take two young ducks, wash and dry out thoroughly; rub outside with saltand pepper--lay in roasting pan, breast down. Cut in half one good sizedonion and an apple cut in half (not peeled). Lay around the ducks andput in about one and one-half pints hot water. Cover with lid ofroasting pan and cook in a medium hot oven. In an hour turn ducks on back and add a teaspoon of tart jelly. Leavelid off and baste frequently. In another hour the ducks are ready to serve. Pour off fat in pan. Makethickening for gravy (not removing the onion or apple). For the filling, take stale loaf of bread, cut off crust and rub thebread into crumbs, dissolve a little butter (about one tablespoon), addthat to the crumbs. Salt and pepper to taste and as much parsley as isdesired. 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. Sprinklewith flour and add water making a white sauce. Add any gravy you mayhave left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4of an hour on slow fire. Just before serving add yolks of eggs mixedwith 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 ofgrated bread crumbs, a beaten egg and seasoned to taste. Roll up and putall 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 largelump 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 notallow it to darken. Cook about ten minutes and remove from fire. Takebaking dish and put the rice in bottom. Now sprinkle generously withparmesan cheese. Cut chicken up and remove all bones, pour over rice andcook 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 runit through meat chopper twice; the second time adding the suet. Brownfinely cut onion in two tablespoons of lard; add salt, pepper and sweetmarjorie to taste. Soak 1/4 loaf bread in cold water, squeeze out the water and mix thebread with the liver, then add three well beaten eggs and enough flourto stiffen. Drop one dumpling with a spoon into one gallon of water(slightly salted), should it cook away, then add more flour beforecooking the remainder of the mixture. Boil thirty minutes, and longer if necessary. When properly cooked themiddle of the dumpling will be white. Before serving, brown bread crumbs in butter and sprinkle over thedumplings. A Baked Ham Should be Kentucky cured and at least two years old. Soak in water overnight. Put on stove in cold water. Let it simmer one hour for each pound. Allowit 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 atintervals with the juices. Do not carve until it is cold. This is the way real Kentucky housekeepers cook Kentucky ham. DESHA BRECKINRIDGE. [Illustration] An ill cook should have a good cleaver. Owen Meredith. Belgian Hare 2 rabbits 1 quart sour cream Thin slices of fat bacon Skin rabbits and wash well in salt water. Cut off the surplus skin anduse only the backs and hind quarters. Place in roasting pan, putting oneslice of bacon on each piece of rabbit. Have the oven hot. Start the rabbits cooking, turning the bacon over so it will brown; whenbrown turn down the gas to cook slowly. Pour 1/2 the cream over in thebeginning and baste often. When half done pour in the remainder of thecream 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 sixhours. Delicious Mexican Dish Soak and scald a pair of sweetbreads, cut into small bits; take liquorfrom three dozen large oysters; add to sweetbreads with 3 tablespoons ofgravy from the roast beef, and 1/4 lb. Of butter chopped and rolled inflour; 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 waterin which 1/2 teaspoon of extract of beef is added. Add the meat and cookslowly one hour; then add cream with paprika to taste and simmer for twohours. Add a few small potatoes. Stewed Chicken Clean and cut chicken and cover with water; add a couple sprigs ofparsley; 1 bayleaf and a small onion. When chicken is almost done addsalt and pepper to suit taste. When chicken is done place in dish or platter and add one half cup creamto the gravy; thicken with a little blended flour and strain overchicken. 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 deeppan with good rich paste. Sprinkle flour in bottom. Lay in a layer of chicken; now potatoes, sprinkle with a little salt andpepper; now cut thin strips of dough, lay across; then a layer ofchicken; then a layer of potatoes, and so on until the top of the pan isreached; pour over all the chicken, the gravy and put a crust over allthe 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'sFavorite 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 nonsenseshould be dropped in at the last as if by accident. Stir all together with a sharp knife because some of the tid bits willbe 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 quitetender, drain, trim from bones and gristle and set aside. Boil one cup rice in one quart water for fifteen minutes. Drain, put indouble boiler with broth from giblets and let boil 1 hour. Brown 1tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1chopped onion, and boiling water until smooth and creamy, then add somebits of chopped pickles or olives, salt, pepper, teaspoonful of vinegarand lastly giblets, cover and let simmer for twenty minutes. Put riceinto a chop dish, serve giblets in the center. May be garnished withtomato 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 awalnut. Add 3 cups boiling water, 3 onions, salt and pepper, and letsimmer slowly for 1/2 hour. Then add six peeled raw potatoes and smallhead of young cabbage (cut in eighths) cover closely and allow at leastan hour's slow boiling. This can be made on the stove, in the oven, orin fireless cooker. The flavor of this dish can be varied by the addition of two or threetomatoes. 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, parmesancheese and seasoning. Now stuff each squab with this stuffing, putting asmall piece of butter in each bird and sew up. Place in a baking pan with a lump of butter and brown nicely on allsides. Now add a little water and cover and cook slowly until well done. While they are cooking add little onions and potato balls to the gravy. I have sent but one recipe to a cook book, and that was a direction for driving a nail, as it has always been declared that women do not know how to drive nails. But that was when nails were a peculiar shape and had to be driven in particular way, but now that nails are made round there is no special way in which they need to be driven. So my favorite recipe cannot be given you. As for my effort in the culinary line--I have not made an effort in the culinary line for more than at least thirty years, except once to make a clam pie, which was pronounced by my friends as very good. But I cannot remember how I made it. I have a favorite recipe, however, something of which I am very fond and which I might give to you. I got it out of the newspapers and it is as follows: Spread one or two rashers of lean bacon on a baking tin, cover it thickly with slices of cheese, and sprinkle a little mustard and paprika over it. Bake it in a slow oven for half an hour and serve with slices of dry toast. Now that is a particularly tasty dish if it is well done. I never did it, but somebody must be able to do it who could do it well. Faithfully yours, ANNA H. SHAW. [Illustration] Daube Brown a thick slice from a round of beef in a hot pan and seasoncarefully, adding water to make a pan gravy; add also a pint of tomatojuice and onion juice to taste; cover and simmer gently for at least anhour and a half; turn the meat frequently, keeping the gravy insufficient quantity to insure that the meat shall be thoroughly moistand thoroughly seasoned. When served, it should be, if carefully done, very tender. The gravy maybe thickened or not, according to individual taste. MRS. SAM'L SEMPLE. [Illustration] Liver a la Creole Take a fine calf liver. Skin well and cut in thick slices. Season withsalt and pepper. Fry in deep fat and drain. Chop fine two tablespoons parsley. Melt two tablespoons butter, toss inparsley 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 onionout. Let cool and pour over crumbs. Add parsley and butter, and make astiff mixture. Now add seasoning. Mix all together by beating in the meat. If too thick add a little milkand form into croquettes, and put in ice box. When cool dip in beaten egg and then in crackers or bread crumbs. Fry indeep fat. Nuts as A Substitute for Meat Although many are trying to eliminate so much meat from menus on accountof its soaring cost, the person who performs hard labor must have in itsplace something which contains the chief constituents of meat, proteinand fats, or the body will not respond to the demands made upon itbecause of lowered vitality from lack of food elements needed. Scientific analyses have proven that nuts contain more food value to thepound than almost any other food product known. Ten cent's worth ofpeanuts, for example, at 7 cents a pound will furnish more than twicethe protein and six times more energy than could be obtained by the sameoutlay for a porterhouse steak at 25 cents a pound. One reason for the tardy appreciation of the nutritive value of nuts istheir reputation of indigestibility. The discomfort from eating them isoften due to insufficient mastication and to the fact that they areusually eaten when not needed, as after a hearty meal or late at night, whereas, being so concentrated, they should constitute an integral partof the menu, rather than supplement an already abundant meal, says thePhiladelphia Ledger. They should be used in connection with more bulkycarbohydrate 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 amoderate 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 gradually1 1/2 cups milk. Season and strain. "I am in earnest. I will not equivocate--I will not excuse--I will not retreat a single inch--AND I WILL BE HEARD. " WM. LLOYD GARRISON. [Illustration] Nut Hash Nut hash is a good breakfast dish. Chop fine cold boiled potatoes andany other vegetable which is on hand and put into buttered frying pan, heat quickly and thoroughly, salt to taste, and just before removingfrom the fire stir in lightly a large spoonful of peanut meal for eachperson 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 brownskin; rub these off and put the nuts through the grinder adjusted tomake meal rather than an oily mixture. This put in glass jars, and keptin a cool place will be good for weeks. It may too, be used forthickening soups or sauces, or may be added in small quantities tobreakfast muffins and griddle-cakes. Potato soup, cream of pea, corn or asparagus and bean soup may be madeafter the ordinary recipes, omitting the butter and flour and addingfour tablespoons of peanut meal. Nut Turkey Nut turkey for Thanksgiving instead of the national bird, made by mixingone quart of sifted dry bread crumbs with one pint of chopped Englishwalnuts--any other kind of nuts will go--and one cupful of peanuts, simply washed and dried, and adding a level teaspoon of sage, two ofsalt, a tablespoon of chopped parsley, two raw eggs, not beaten, andsufficient water to bind the mass together. Then form into the shape ofa turkey, with pieces of macaroni to form the leg bones. Brush with alittle butter and bake an hour in a slow oven and serve with drawnbutter 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 alittle water until it is tender, then mix with it one cupful each ofgrated cheese, chopped English walnuts and bread crumbs, salt and pepperto taste and the juice of half a lemon; moisten with water, using thatin which the onion has been cooked; put into a shallow baking dish andbrown in the oven. Hickory nut loaf is another dish which can take the place of meat atdinner. 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 20minutes. Serve with a gravy made like other gravy, with the addition ofa teaspoon of rolled nuts. Nut Scrapple On a crisp winter morning a dish of nut scrapple is very appetizing andjust as nutritious as that made of pork. To make it, take two cupfuls ofcornmeal, one of hominy and a tablespoon of salt and cook in a doubleboiler, with just enough boiling water until it is of the consistency offrying. While still hot add two cupfuls of nut meats which had been putthrough the chopper; pour into buttered pan and use like other scrapple. Peanut omelet is a delicious way to serve nuts. Make a cream sauce withone tablespoon of butter, two tablespoons of flour and three-quarters ofa cupful of flour and three-quarters of a cupful of milk poured inslowly. Take from the fire, season, add three-quarters of a cupful ofground peanuts and pour the mixture on the lightly beaten yolks of threeeggs. Fold in the stiffly beaten whites, pour into a hot baking dish andbake 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 ofshelling is saved. Melt butter and pour over mixture, salt, then add enough milk tomoisten, so as to form the shape of a loaf of bread. Too little milkwill cause the loaf to separate, likewise, too much will make it mushy. Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in butteredbread pan or baking dish. A small slice goes very far as it is solid andrich. Serve with hot tomato sauce. This makes a delicious luncheon dish, served with peas and a nicesalad. Oatmeal Nut Loaf Oatmeal nut loaf can be served cold in place of meat for Sunday nighttea. Put two cups of water in a sauce pan; when boiling add a cupful ofoatmeal, stirring until thick; then stir in a cupful of peanuts thathave been twice through the grinder, two tablespoons of salt, half ateaspoon of butter, and pack into a tin bucket with a tight fitting lidand steam for two hours; slice down when cold. This will keep severaldays if left in the covered tin and kept in a cool place. A delicioussandwich filling can be made from chopped raisins and nuts mixed with alittle orange or lemon juice. Cooked prunes may be used instead ofraisins. 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 aboutwith your hand until some flour adheres to each piece. Cover thesefloured potatoes with small bits of butter. If the butter is put in inone 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 abouthalf covered. If you use more cream they will cook too tender and bemushy before the cream is cooked down. Stand by them. Stir with a knifeblade lifting them from the bottom but not turning them over. When they begin to glisten lift them to a hot serving dish and put themwhere they will keep warm but will not cook any further. If you have not cream add a little more butter but the cream is betterthan the butter. HARRIET TAYLOR UPTON, President, Ohio Women's Suffrage Association. Warren, Ohio. [Illustration] French Fried Potatoes Wash and pare the potatoes and cut into any desired shape. Drain well. Fry in smoking fat until nicely browned, then drain on browned paper. Season well and serve. Potatoes Au Gratin Cut cold boiled potatoes into cubes and make a cream dressing. Butterthe baking dish, put in a layer of potatoes and then a layer of thedressing, then sprinkle with a little parmesan cheese; now a layer ofpotatoes and then a layer of dressing and then cheese, put in oven andallow them to brown. Potato Croquettes Pare sweet or white potatoes and boil as for mashed potatoes. When doneand mashed add a good lump of butter and season well; add a little hotmilk, form into croquettes and dip into beaten egg, then in bread orcracker 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. Pourwhite sauce over; stir in cheese; bake in a moderate oven. Sweet Potato Souffle Boil some sweet potatoes and ripe chestnuts separately, adding a littlesugar to the water in which the chestnuts are boiled. Mash all well together and add some cream and butter and beat untillight. 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 greatspoonfuls of butter into the frying pan and fry two sliced onions inthis for three minutes. With a skimmer remove the onions and turn thepotatoes into the hissing butter. Toss and turn with a fork, that thedice may not become brown. When hot, add a teaspoon of finely choppedparsley and cook a minute longer. Remove the potatoes from the pan witha 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 abowl 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, lastlygrated boiled potatoes and salt, mix flour with the hands while formingdumplings size of large egg, drop at once into boiling salted water. Boil twenty minutes, drain, lay on platter and sprinkle with friedchopped onions, bread crumbs browned in butter. Potato Puffers Peel and grate 8 large potatoes, one onion, mix at once with two orthree eggs (before potatoes have time to discolor). Have spider very hotwith plenty of hot fat. Drop into flat cakes 3 in. In diameter, fry crisp brown on one side thenturn and fry second side. Serve immediately with apple sauce or stewedfruit 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 yourtomatoes using about 1/2 cup of the solid parts, chopping fine. Mix allthoroughly then heap into the tomato shells. Put large tablespoon butterin 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 firstcourse instead of bouillon and also can be used as a substitute formeat. 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 alittle of the tomato. Cut peppers in two lengthwise and removeseeds--place in cold water. Now put onion and peppers through meat chopper, sprinkle a little sugarand 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 apaste is formed, now add gradually the milk as you would for creamdressing, stir constantly. The dressing must be very thick to allow for the water from thetomatoes. Put this sauce around the tomatoes, not on top and place in amoderate oven to bake about one hour slow. Serve if possible in the samedish in which it was baked as it is very attractive. MARY ROBERTS RINEHART. [Illustration] Green String Beans 1/4 Peck Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clovegarlic--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 putthem in the fat. Add garlic and tomatoes, (cut up) and thyme--a littlesalt and a little water. Cook. Barbouillade A dish from "fair Provence" 1 large or two small egg-plants; two cucumbers; four onions; sixtomatoes; 1 green pepper. Peel and cut separately all vegetables; fry sliced onions in a teaspoonof lard; add tomatoes, crushing them and stirring until quite soft; addhalf 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 andstew for three hours. If the vegetables are fresh and tender, nothing else is needed, but ifthey 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 inthree quarts of boiling water; drain and shake well, pour cold waterover the rice to separate the grains, and set in the oven a few minutesto 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 coldwater over it to separate. While the spaghetti is boiling make sauce as follows: put the butter inthe skillet and when hot put in the onion and let brown. Then add thetomatoes, meat, water, salt, pepper, sugar and cook thoroughly for oneand one-half hours. Then add flour mixed with a little water; thicken tothe 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 offwater and wash in cold water. Now place salt pork in bottom of beancrock 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 pourover the beans and fill up and over the top with luke warm water. Bakein 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. Offresh 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 sweetcream. Allow it to boil, add salt and pepper to taste. MRS. ENOCH RAUH. [Illustration] Macaroni a la Italienne 2 lbs. Ground meat 2 onions 1 large tablespoon butter 1 1/2 tablespoons sugar salt and pepper to taste 1 large can tomatoes 2 lbs. Macaroni Parmesan cheese 2, 3 or 4 cups water Put butter in a pan and allow it to melt, add onions and cook untillight brown, not dark. Now add meat and cook slowly, now add sugar, andseasoning and tomatoes, and as it cooks down add 1 cup of water. Allowit to cook three hours or longer, adding more water as it needs it. Itwill turn dark, almost a mahogany, as it nears the finishing point. Whenalmost done put macaroni on in plenty of boiling salt water and cookalmost twenty minutes. Do not allow it to cook entirely. When done drainoff 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 meatsauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc. , until the top is reached. Put on a generous layer of sauce andcheese and allow it to bake about a half hour in a medium oven, beingcareful that it is not too hot. Regarding how much water to add must be determined by cook. Some timesit 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 andprepare 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 seasoningand cheese and spread on steak. Now place the eggs which have beenboiled 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 withskewers or cord. Put this into the pot with the tomato and meat sauceand allow it to cook until the sauce is done, at which time the meatroll will also be ready to serve. Place the roll on a dish and cut inslices. 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 readyfor the table. Drain, mix with a pint of white sauce, pour into a bakingdish, cover with slices of cheese, and bake in a moderate oven twentyminutes. 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 ofchopped nuts--pecans or hickory nuts preferred; sprinkle a few choppednuts 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, addone cupful of thick white sauce, mix well and season to taste. Whencold, shape into croquettes, and fry same as other croquettes. Potato Balls Two soup plates of grated potatoes which have been boiled in the skinsthe day before. Add four tablespoons flour or bread crumbs, a littlenutmeg and salt, one-half cup of melted butter and the yolks of foureggs and one cupful croutons (fried bread--in butter--cut into smallcubes). Mix together, then add the beaten whites of the eggs. Mix well and forminto balls, then boil in boiling salt water about fifteen or twentyminutes. 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 oftomato soup and to this allow a pint of nuts ground, two raw eggs, halfa cup of flour browned, one small onion minced and a tablespoon ofparsley, also minced. Season to taste with sage, sweet marjoram, celerysalt, pepper and paprika and mix the whole well, stirring in half a cupof sweet milk. Put into a well-greased baking tin and brown for 20minutes in a quick oven. Serve hot on a flat dish as you would a roastwith brown gravy or tomato sauce. Women cannot make a worse mess of voting than men have. They will make mistakes at first. That is to be expected. It will not be their fault, but the fault of the men who have withheld from them what they should have had before this. But eventually they will get their bearings, and will use the ballot to better effect than men have used it. Whatever the outcome, it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men. We need to tighten up at one end of the voting question and broaden out at the other. We should take from the ignorant, worthless and unfit men who possess it, that right of suffrage which they do not know how to use. We should give to the thousands of intelligent women of the country the right of suffrage which should be theirs. IRVIN S. COBB. [Illustration] The waste of good materials, the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks. E. Smith. SAVORIES Hot savory and cold salad are always to be recommended--some suggestionsthat are worth remembering. A hot savory and a cold salad make a good combination for the summerluncheon, and the savory is a useful dish for the disposition ofleft-over scraps of meat, fish, etc. The foundation of a savory is usually a triangle or a finger of butteredbrown bread toast, or fried bread, pastry or biscuit. The filling may bevaried indefinitely, and its arrangement depends upon availablematerials. Here are a few suggestions for the use of materials common to allhouseholds. 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 oftomato; paprika. Melt the butter and add the tomato (either canned orfresh stewed), then the grated cheese; sprinkle with paprika and heat onthe stove. Cut bread into rounds or small squares, fry and pour overeach slice the hot tomato mixture. Ham Toast Mince a little left-over boiled ham very finely. Warm it in a pan with apiece of butter. Add a little pepper and paprika. When very hot pile onhot buttered toast. Any left-over scraps of fish or meat may be used upin a similar way, and make an excellent savory to serve with a greensalad. Cheese Savories Butter slices of bread and sprinkle over them a mixture of grated cheeseand paprika. Set them in a pan and place the pan in the oven, leaving itthere 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 breadinto strips and butter them. Remove the skin and the bones from thesardines and lay one fish on each finger of the bread. Chop the white ofthe egg into fine pieces and rub the yolk through a strainer. Chop theparsley 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 acelery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved isbest for the purpose. Season the oysters with pepper and salt, and wrapeach 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, andsprinkle with pepper. Savory Rice and Tomato Fry until crisp a quarter pound of salt pork. Put into the pan with it amedium-sized onion, minced fine and brown. All this to three cupfuls ofboiled rice; mix in two green peppers seeded and chopped, and a cupfulof tomato sauce. Season all to taste with salt and pepper, turn into abuttered baking dish, sprinkle with fine breadcrumbs and small pieces ofbutter. Brown. Stuffed Celery A most delicious relish is made with Roquefort cheese, the size of awalnut, rubbed in with equal quantity of butter, moistened with sherry(lemon juice will serve if sherry be not available), and seasoned withsalt, pepper, celery salt, and paprika; then squeezed into the troughsof a dozen slender, succulent sticks of celery. This is a veryappropriate 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 littleflour to this, and let it stand an hour. Boil the potatoes in 2 quartswater: when soft put through sieve and then set aside to cool in thepotato water. Add to this the lard, salt and sugar. About 4 in the afternoon put the liquid in large bread riser. Add about3 quarts of flour, beat thoroughly for at least 10 minutes; now adddissolved yeast to it; let sponge rise until going to bed and thenstiffen. Knead until dough does not stick to the hands about 20 to 25minutes. It will double in size. In morning put in bread pans and letrise one hour or more. Bake in moderately hot oven one hour. Many persons prefer stiffening the bread in the morning. In this caseset the sponge later in the evening and allow it to rise all night, stiffening with the flour in the morning instead of the evening. Ofcourse this allows the baking to be rather late in the day. MRS. MEDILL MCCORMICK. [Illustration] Excellent Nut Bread Two cupfuls of white flour (sifted), two cupfuls of graham or entirewheat flour (sifted if one chooses), one-half cup of New Orleansmolasses, little salt, two cupfuls of milk or water, one cupful ofwalnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake aboutone 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 thisreaches boiling point salt to taste. While stirring constantly sift in1/2 cup of white corn meal (this is best). Boil 5 minutes stillstirring, then add 1 tablespoon of butter and from 2 to 5 well beateneggs (beaten separately) 1 for each person is a good rule. Pour into a greased baking dish and bake in a quick oven until brownlike a custard. It must be eaten hot with butter and is a good breakfastdish. MRS. K. W. BARRETT. Bran Bread 4 cups sterilized bran 2 cups buttermilk raisins if desired 2 cups white flour 1/2 teaspoon soda Bake until thoroughly done. [Illustration] Editress Suffrage Cook Book: I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along. Mush should be made only of the whole meal flour of the grain and well cleaned before grinding. Whole wheat flour, whole Indian Corn Meal, whole wheat and whole barley meal are examples of the raw materials. Take one pint (pound) of meal, 1/2 teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the mass is homogeneous. Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night. This is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer's price is not over 1 1/2 cents. Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water. The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body. Respectfully, DR. HARVEY W. WILEY. Dr. Wiley urges house wives to grind their own wheat flour and cornmeal, using the coffee grinder for the work. The degree of fineness offlour is regulated by frequent grindings. The improvement in flavor and freshness of cakes, breads and mush madefrom home ground wheat and corn will absolutely prove a revelation. [Illustration] Polenta--Corn Meal Take an iron kettle, put in two quarts water with one tablespoon salt. Heat and before boiling, slowly pour in your corn meal, stirringcontinuously until you have it very stiff. Put on lid and let boil foran hour or more. Turn out in a pan and keep warm. Later this is turnedout on a platter for the table. Cut it in pieces of about an inch wide for each plate and on this thefollowing sauce is added with a teaspoon Parmesan cheese added to eachpiece. Brown a good sized onion in two tablespoons butter, add 1/2 clove ofgarlic, about 5 pieces of dried mushroom, being well soaked in water(use the water also) dissolve a little extract of beef, pouring thatinto this with a little more water, salt and some paprika--a pinch ofsugar 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 thatthe grated cheese, is all that is needed for a whole meal. Apple sauceshould 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 stiffand add. Lastly stir in melted butter. Bake in greased pans about twentyto 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 alittle salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon oflard 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 andsalt; 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-halfteaspoon of salt and one cupful of sweet milk. Stir and drop in smallspoonfuls into plenty of water, in which meat is boiling. Boil withcover off for fifteen minutes, then put cover on and boil ten minuteslonger. These are very fine with either beef or chicken. STATE OF ARIZONA EXECUTIVE MANSION Since equal suffrage became effective in Arizona in December, 1912, the many critics of the innovation have been quite effectually silenced by the advantageous manner in which enfranchisement of women has operated. Not only have the women of this state evinced an intelligent and active interest in governmental issues, but in several instances important offices have been conferred upon that element of the electorate which recently acquired the elective franchise. Kindly assure your co-workers in Pennsylvania of my best wishes for their success. W. P. HUNT. Governor. [Illustration] French Rolls 3 eggs 3 ounces butter 1 quart of flour 1 pint sweet milk 1 cake yeast a little salt Beat the eggs very light; melt the butter in the milk; add a littleflour and a little milk until all is mixed; then add yeast before allthe 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 nextmorning. 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 aquick 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 cupthick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of wellsifted flour mixed with 1 1/2 teaspoons soda (level). Bake in gem pans. If desired add nuts and raisins which improves themvery 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, sodaand water; pour in treacle, and knead to smooth paste. Roll quite thinand 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 hotgriddle 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 pintof milk to which a beaten egg and a pinch of salt are added, andfrying. 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 lemonjuice, enough to give the proper taste, and spread between layers ofcake. * * * * * Many kinds of cookies can be made with sour milk. Here is the recipe fora good sort: Cream half a cup of butter with a cup of sugar and add acup of sour milk in which three-quarters of a teaspoon of soda has beendissolved, and two cups or a little more of flour, sifted with half ateaspoon 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 ofcornmeal with half a cup of flour, half a teaspoon of salt, a tablespoonof shortening (clear chicken fat that has been fried out is a goodkind), and then add a cupful of sour milk and a beaten egg. Lastly, addhalf a teaspoon of soda. It is well to add the soda last, where a lightmixture is desired, as it begins to give off carbon dioxide, the gasthat makes the dough rise, as soon as it is moist and comes in contactwith the acid of the sour milk. * * * * * Graham bread made with sour milk in this way is delicious: Sift togethera cup and a half of graham flour and one of white. Add a cup of brokennut meats and a teaspoon of salt. Then stir in half a cup of milk and acup and a half of sour milk, and, lastly, add a teaspoon of soda. Thesoda may be sifted into a little of the white flour and added last, ifadding 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 1tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiffand 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 mochaextract. Sugar to taste. Ice top with boiled icing flavored with onetablespoon 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 orangesinstead 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 thickenough 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, addwater, then flour, mix the tartar in it--then nuts, then beaten whitesof eggs. Bake 3/4 of an hour if loaf, or half hour if divided into twoportions 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 4eggs. Beat until almost cold then add citric acid dissolved in oneteaspoon boiling water, flavor with vanilla and spread between layersand 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 toroll. 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 eggsuntil very dry and light; mix well together and bake on pie crustsrolled 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 thecupful, discarding the extra flour; then put in the flour the cream oftartar; add this to the eggs and sugar; now the vanilla. Put in angelcake pan with feet. Put in oven with very little heat. Great care mustbe used in baking this cake to insure success. Light the oven when youcommence preparing material. After the first 10 minutes in oven, increase heat and continue to do so every five minutes until the last 4or 5 minutes, when strong heat must be used. At thirty minutes removecake and invert pan allowing to stand thus until cold. MISS ELIZA KENNEDY. [Illustration] Cinnamon Cake 1 cake compressed Yeast 1/4 lb. Butter 1 tablespoon lard 1 1/2 cups sugar Pinch of Salt 1 pint luke warm milk Flour to stiffen About six o'clock in the evening soak a cake of yeast in a little lukewarm water, make sponge with a little flour, water and yeast. Let riseuntil light, about an hour. Melt butter and lard and cream with sugar and salt; add luke warm milkand some flour, then stir in sponge and gradually add more flour untilstiff, not as stiff as bread dough. Do not knead, simply stiffen. Let rise until morning, then simply put in square or round cake pansabout one and one-half inches thick. Do not roll, just mold with thehands and let rise about an hour. Cover with little lumps of butter, then sprinkle with sugar and cinnamonand 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 flourthen raisins drained but still hot. Then the other two cups flour and1/2 cup of the water in which the raisins were boiled to which add 1teaspoon bi-carbonate soda. Bake in gem pans in moderate oven. This makes 30 cakes which can be icedwith 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 goodcake. Proverbs: 23 Ch. 14 Verse. STATE OF CALIFORNIA EXECUTIVE MANSION Since its adoption in October, 1911, equal suffrage in California has been put to the most thorough and severe test. Every conceivable sort of election has been held in the past three years, and women have been called upon to exercise their new privilege and perform their added duty not alone in the usual fashion, but in various primaries, including one for presidential preference, in local option elections, and they have been compelled to pass on laws and governmental policies presented to the electorate by the initiative and referendum. The women have met the test and equal suffrage in California has fully justified itself. In nineteen eleven, by a very narrow margin the amendment carried. Were it to be again submitted, the vote in its favor would be overwhelming. HIRAM JOHNSTON, Governor. [Illustration] Ratan Kuchen 1/2 lb. Butter 1 pint milk 4 eggs 1 cake yeast 3/4 cup seedless raisins 1/4 pound blanched almonds (split) 1 cup sugar 1 pinch salt Soak yeast in a little warm water and some of the milk 10 minutes, thenset a sponge and let it stand about 1 hour (before breakfast); creambutter; add sugar and beat thoroughly; beat the 4 eggs light and addgradually to creamed butter and sugar; now add the other 1/2 pint ofmilk. Beat well and add the raisins, dredge with a little flour; now addsponge and beat all thoroughly for 1/2 hour till it drops from the spoona little thicker than a sweet cake. Grease your pan with butter and take the split almonds and stick them onthe 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 lemoncolored extract. Mix and sift flour and baking powder and addalternately 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 eachlayer of cake. Whip half a pint of cream, sweeten to taste and put overpineapples. (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 orgrated rind and juice if preferred. Put flour, sugar and butter together and rub thoroughly. Make hole incenter 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 panand bake in very moderate oven. These keep well, especially in stone crock. This recipe makes a quantityif 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 theflour and beat well. Have eggs beaten to a froth. Add a few tablespoonsat a time and beat thoroughly after each addition of egg. When eggs areall 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 beingessential. One-half the recipe serves fifteen persons amply. A paler yellow cake can be had by substituting the whites of two eggsfor 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 flavorof 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 sodadissolved. 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 potatoin the lard will prevent the lard taste. Cream Cake 1 Cup Butter 1 tablespoon Lard 2 cups Sugar 1 cup Sweet Milk 3 Eggs 2 teaspoons Baking Powder 1 teaspoon Vanilla 1 Quart Flour [Illustration: (Handwritten note:) "We bear and rear and agonize. Well, if we are fit for that, we are fitto have a voice in the fate of the man we bear. If we can bring forththe man for the nation, we can sit with you in your councils and shapethe destiny of the nation and say whether it is for war or peace we givethe sons we bear. " ~Joan in "War Brides. "~ Nazimova] [Illustration] One Egg Cake 1 cup butter 1 1/2 cups sugar 3 cups flour 1 cup sweet milk 1 egg 3 teaspoons baking powder 1 cup chopped raisins Devil's Food 2 cups brown sugar 2 eggs 3 cups flour 1/2 cup boiling water 1/2 cup sour cream 1/2 cup butter 1/2 cup grated chocolate 1 1/2 teaspoons soda Dissolve soda in boiling water and pour over chocolate and let cool. Beat butter and sugar to a cream, add the eggs and other things. Bake inlayers. 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 hourin 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 powdercan 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 flourwith them. This makes two layers. Lace Cakes 1 cup brown sugar 1 egg, not beaten 1 1/2 tablespoon flour 1 round teaspoon butter 1 cup English walnuts chopped Bake on the underside of a pan in a slow oven. This makes 20 cakes. "Do not misunderstand me. Woman suffrage is right. It is just. It is expedient. In all moral issues the woman voters make a loyal legion that cannot be betrayed to the forces of evil; and however they are betrayed--as we all are--in campaigns against the Beast, the good that they do in an election is a great gain to a community and a powerful aid to reform. I believe that when the women see the Beast, they will be the first to attack it. I believe that in this our first successful campaign against it, the women saved us. " HON. BEN LINDSAY. [Illustration] Lace Cakes 1 cup sugar 1 teaspoon butter 2 teaspoons baking powder 1 teaspoon vanilla 2 eggs 2 1/2 cups rolled oats Cream butter, add sugar and eggs. To this add vanilla and baking powder, and when these are thoroughly mixed, stir in the oats. This should makea stiff batter, and more oats may be added if batter is not stiffenough. Mold into little cakes with a teaspoon and bake in buttered pans twoinches apart, for ten minutes. Marshmallow Teas Arrange marshmallows on thin, unsweetened round crackers. Make a deepimpression in center of each marshmallow, and in each cavity drop 1/4teaspoon butter. Bake until marshmallows spread and nearly covercrackers. After removing from oven insert half a candied cherry in eachcavity. 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 ofsugar, one egg; add one cupful of milk, two and one-half cupfuls offlour in which two teaspoons of baking powder have been sifted. Beatsmooth, 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 andsprinkle with sugar and cinnamon. Bake a golden brown. Sand Tarts One pound of granulated sugar, three-quarters of a pound of butter, onepound 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 eggsand the whites of two. Add the flour; roll on the board and cut inoblong 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 brushover with beaten egg and milk mixed together. Put two or three blanchedalmonds on each tart and dust with cinnamon and sugar. Bake in moderate oven. Cheap Cake 2 cups sugar 1 teaspoon butter 4 cups flour 3 eggs 1 cup water 2 teaspoons baking powder Flavor to taste THE STATE OF WYOMING EXECUTIVE DEPARTMENT CHEYENNE. Dec. 22, 1914. Editress Suffrage Cook Book: After observing the operation of the women suffrage laws and full political rights in the state and territory of Wyoming for many years, I have no hesitation in saying that everything claimed by the advocates of such laws have been made good in the state. I am unqualifiedly and without reservation in favor of woman suffrage and equal political rights for women for all the states of the American union. Very truly yours, JOSEPH M. CAREY. Governor. [Illustration] Hermits 1 1/2 cups sugar 3/4 cup butter 3 tablespoons milk--sweet or sour 3 eggs--whites and yolks beaten separately 1 teaspoon soda 1 heaping teaspoon cinnamon 1 heaping teaspoon ginger 1 level teaspoon cloves 1 cup chopped seeded raisins 1 cup chopped nuts Even cup of flour Drop on greased pan and bake. Hermits 1 1/2 cups sugar 3 eggs 1 cup chopped walnuts or hickory nuts 1 teaspoon cinnamon 1 teaspoon vanilla 1 cup butter 1 cup chopped raisins 1-3 cup sliced citron 1 teaspoon cloves 1/2 teaspoon soda Dissolve soda in tablespoon hot water. Flour enough to make a stiffbatter, 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. Addjuice and rind of lemon. Then flour, into which has been sifted thebaking powder. Sift flour and baking powder twice before adding tomixture. Use enough flour to make a very stiff batter, add cocoanut, andlast, 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: Mixone tablespoon of cornstarch in a little cold water, and over this pourone 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 doubleboiler and cook until thick, stirring all the time. When done, put inthe shell. Now beat up the white of the second egg with one-half acupful of sugar until thick, and spread with a knife over the pie. Putin the oven and let brown lightly. Serve cold. This makes a deliciouspie. Spice Pie The yolks of three eggs, one and one-half cupfuls of sugar, one cupfulof 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 theyolks of the eggs, beating thoroughly. Next add cream and spices. Usethe 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, 1tablespoon of cornstarch and 1 tablespoon flour (rounded). Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanutbrowned 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 aslittle 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, especiallywith the upper crust. Upper crusts must be handled with extreme care forthey quickly sour if manipulated roughly. * * * * * Sigmund Spaeth, in his "Operatic Cook Book, in Life, " gives this recipefor the making of the opera "Pagliacci. " Beat a large bass drum with the white of one clown. Then mix with aprologue and roll very thin. Fill with a circus just coming to town. Oneleer, 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 addlastly. 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 heatthoroughly, then add the boiling water. Divide in the four pans. Mixflour, sugar and butter together for the crumbs and put on top of thesyrup. 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 heapingtablespoon of flour and 1 1/2 cupfuls milk. Mix all together smooth. Addto the above ingredients. Cook until thick and add vanilla. Have a bakedcrust, use the whites beaten stiff for the top. Return to the oven for aminute 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 indiameter. 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 whichis turned up and made into the shape of a tart. PUDDINGS [Illustration] [Illustration] [Illustration: Handwritten note: We may live without poetry, music, and art; We may live without conscience, & live without heart; We may live without friends; we may live without books; But civilised man cannot live without cooks. Lucile by Owen Meredith (Earl of Lytton) Hasty Pudding My favourite pudding: Milk one pint. Flour 1 1/2 table-spoonfuls. Sugar 1/2 teaspoonful. Boil the milk. Mix the flour with a little cold milk. Pour the boilingmilk onto this and put all back into the saucepan. Let it boil up oncemore 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 withjam; pour on top above mixture, prepared as follows:--melt butter, addsugar, 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 untilsoft; remove stones; obtain meat from stones and add to prunes; then addsugar, cinnamon, boiling water, and simmer ten minutes. Dilute corn starch with enough cold water to pour easily; add to prunemixture and cook five minutes. Remove cinnamon; mould; then chill andserve with whipped cream. STATE OF IDAHO GOVERNOR'S OFFICE, BOISE. January 22, 1915. Woman Suffrage has gone beyond the trial stage in Idaho. We have had it in operation for many years and it is now thoroughly and satisfactorily established. Its repeal would not carry a single county in the State. The women form an intelligent, patriotic and energetic element in our politics. They have been instrumental in accomplishing many needed reforms along domestic and moral lines, and in creating a sentiment favorable to the strict enforcement of the law. The impression that Woman Suffrage inspires an ambition in women to seek and hold public office is altogether wrong. The contrary is true. The women of Idaho are not politicians, but they demand faithful and conscientious service from public officials and when this service is not rendered their disapproval is certain and unmistakable. Woman suffrage produces no wrong or injury to society, but it does engender a higher spirit of civic righteousness and places political and public affairs on a more elevated plane of morality and responsibility. M. ALEXANDER, Governor of Idaho [Illustration] Suet Pudding 1 cup suet 1 cup brown sugar 1 cup raisins 1 pint flour 1 cup milk 2 teaspoons baking powder Mix suet, chopped fine, raisins and sugar, then add flour and bakingpowder, 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, addmilk and stir into mixture. Butter mold and fill 3/4 full and steamthree 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, droppingthe suet pudding over the fruit in large spoonsfull and steam 1 1/2hours. 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 cupmilk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add twoscant teaspoons baking powder, then turn into shallow, well-butteredpan, 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, foureggs, a small teaspoon of vanilla. Beat the yolks of the eggs and thesugar to a cream, add the vanilla and mix them with the prunes. Theprunes should first be stewed and drained, the stones removed, and eachprune cut into four pieces. When ready to serve, fold in lightly thestiffly whipped whites of the eggs, having added a dash of salt to thewhites 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 dredgewith flour. Cream suet and sugar; beat in the yolks when whipped smoothand light; next put in milk; then flour and crumbs alternately withbeaten whites; then brandy and spice, and lastly the fruit well dredgedwith flour. Mix all thoroughly. Take well buttered bowls filled to thetop with the mixture and steam five hours. (This pudding will keep along time). When cold cover with cheesecloth and tie with cord around the rim of thebowl. Steam again one hour before using. Use wine or brandy sauce. Whenon the table pour a little brandy or rum over the top of the pudding andset fire to it. This adds much to the flavor. Lemon Cream Cream together the yolks of five (5) eggs and four (4) tablespoons ofsugar. Add the grated rind of one (1) lemon and the juice of one andone-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a verylittle water, while hot stir into the pudding. Let stand till itthickens, then add the beaten whites of the eggs. Serve in individualsherbet cups. MRS. RAYMOND ROBINS. [Illustration] Lemon Hard Sauce Cream two tablespoons of butter until soft, add one tablespoon of lemonjuice and a little nutmeg, then beat in enough sifted confectioner'ssugar to make a light, fluffy mass. Let it harden a little beforeserving. 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 inthe hot rice. First mix rice and corn well together, then beat in thecustard. 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 withwhipped cream or sauce. STATE OF ILLINOIS GOVERNOR'S OFFICE Springfield Since, on viewing the past in perspective, we can derive a lesson such as is contained in the steady, sure advance of the world by successive steps toward a higher moral consciousness with a broad humanitarianism as its basis, may we not, by virtue of this fact, find the way lighted to the future--a future in which men and women will combine forces and resort to helpful co-operation in all those things which add to the sum of human happiness. If history shows that the most rapid strides toward a lofty civilization have been made since both the sexes assumed this attitude of mutual helpfulness, does it not, by that same token, reveal the source of greatest efficiency while indicating that feminism is humanism, and thus foretelling the trend of human development. Ever yours truly, EDWARD F. DUNNE, Governor. [Illustration] Customer--That was the driest flattest sandwich I ever tried to chew into! Waiter--Why here's your sandwich! You ate your check. SANDWICH RECIPES Hawaiian Sandwiches Chop finely one pimento, one green pepper freed from seeds, and a smallcream cheese; add a good pinch of salt and spread between slices ofbuttered bread. Chocolate Sandwiches Butter and thinly slice white bread; make a chocolate filling exactlylike fudge, but do not allow it to boil quite to the candy stage; spreadbetween the slices of bread, press together and trim neatly. Caramel Sandwiches Melt a tablespoon of butter with a cup of light brown sugar, and atablespoon 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 apaste with a little orange juice, and spread between buttered slices ofgraham bread. Cucumber Sandwiches Pare and slice cucumbers crosswise. Marinate in French dressing andplace between rounds of buttered bread. Anchovy Canapes Cream 2 tablespoons butter; add 1/2 teaspoon Anchovy paste; spread thinslices of fresh toast with this; over that put slices of hard boiled orchopped egg and on top one rolled anchovy. Sandwiches Another delightful way of using sardines is as a sandwich. Beat twoounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemonjuice. Remove the skin and the backbone from three sardines, and pound them toa paste in a mortar with the prepared butter. Pass the mixture through a wire sieve and spread it rather thickly onfingershaped pieces of buttered brown bread, and make into sandwicheswith 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; ifthe mixture is too thick, add cream. Apple Sandwiches Take bran or whole wheat bread cut thin and spread thin with peanutbutter. Wash, pare, quarter, core and slice the apples very thin spreadbetween the bread. Or the bread can be buttered and thin slices of appleput 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 overpears sweet cream dressing. Over this grate cocoanut and on top placecherries. 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; addfinely 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 boilingpoint. Do not allow it to boil. Take out fish and shred. Remove all skinand 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 thehands. When thoroughly blended, toss on floured board and knead, usingenough flour to prevent sticking. Cut off pieces and roll like bread stick; shape into rings, dip uppersurface in blanched almonds that have been chopped and salted. Arrangeon 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, sugarand pepper and pour over beans; serve very cold on lettuce leaves. Hard boiled eggs can be used as a garnish. MRS. F. M. ROESSING. [Illustration] Hot Slaw 1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and putinto that a little water and add onion, cut up, salt and a littlepepper. 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 thetops with the stems attached; remove all the seeds and white portionwithout breaking the pepper, then throw them into ice water for 30minutes. Mix together a cupful of minced ham and chicken, four hard boiled eggsand 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 themput diced orange pulp, dressed with French dressing and sprinkled withchopped walnut meats. Or else scoop out the centers of smallyellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and aflavoring 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 Frenchdressing. In the center of each mound, concealed by the spinach, put aspoonful of chopped hard-boiled egg. Green and White Peel and boil tiny white turnips of equal size and hollow out the centerof each. Fill with cold boiled peas and mayonnaise and put on greenlettuce leaves. White Celery, potato, chicken--white meat only--white fish, blanchedasparagus--any or two of these may be used for white salad. Dress withFrench dressing or with a white mayonnaise, to which the beaten white ofegg has been added and which has been thinned with vinegar. Red Scoop out the inside of tomatoes. Save the slice removed from the topfor a cover and replace it on the tomato after filling it with a mixtureof celery and nut meats, mixed with mayonnaise. Place each tomato on awhite leaf of lettuce. Pink Strain tomato juice and mix it with equal quantity of white stock--vealor chicken. Thicken sufficiently with gelatin and harden in molds. Serveon white lettuce leaves, with mayonnaise that has been colored with alittle 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 lettuceleaves, 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 ampletime to harden on ice. The aspic referred to is ordinary gelatin mixedwith soup stock instead of plain water. Remove the skin from sardines, then split them open and take out the backbone and cut them into narrowstrips. Mix together in equal quantities some stiff mayonnaise sauce and cool, but liquid, aspic jelly then stir in some chopped capers and smallpieces of tomato, in the proportion of a dessertspoon of each to half apint of the mayonnaise and aspic mixture; and, lastly, add the sardines. Have at hand some small tomato molds which have been rather thicklylined with tomato aspic, fill them with the sardine mixture and leave onice until the jellies can be unmolded; serve each on a small leaf oflettuce, 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 in1/2 pint of whipped cream. Cucumber Aspic Four large cucumbers, one small onion, half a box of gelatine soaked inhalf a cup of cold water, salt and white pepper to taste. Peel thecucumbers, cut into thick slices and place, with the sliced onion, overthe fire with a scant quart of water. Simmer for an hour, stir in thegelatine and, when this is dissolved, season the jelly, strain it andset aside to cool. It may be formed into small moulds and turned out onlettuce leaves, or used in a border-mould for garnishing a fish ortomato salad, or set to form in a salad bowl and taken out by thespoonful and served on lettuce leaves. French dressing is better with itthan 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. Beatwell until thoroughly mixed. Add boiling water; cook until thick. Uselevel 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 doublecooker 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 addall the above dry sifted ingredients. Put on fire, stirring constantly. When it begins to thicken add drop bydrop one-half teacup vinegar. Cook until thick, which will be about twenty minutes. Remove from fire and put in cool place. MRS. OLIVER H. P. BELMONT, President Political Equality Ass'n. New York. [Illustration] French Dressing 1/2 teaspoon salt 2 tablespoons lemon juice 1/2 teaspoon pepper 4 tablespoons olive oil Alabama Dressing 2 cups of oil yolks of 3 eggs 1/2 cup of vinegar Make this carefully into a smooth and well blended mayonnaise. It willtake fully 1/2 hour, but the success of the dressing depends upon themayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixedwith the mayonnaise. Then chop together very fine 1 bunch of chives, 3hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt totaste and mix well with the mayonnaise. This will make about 1 quart of dressing. It should be kept in a coolplace 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. Beatin 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 sweetor 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 andpeppercorns, and then strain; there should be one cupful. Melt the butter, add flour, and gradually the hot stock and milk. Seasonwith 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 cupsherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour, 1 small onion chopped very fine, 1 teaspoon currant jelly, salt andpepper. When thoroughly mixed lay slices of the meat in a dish, pour the gravyover, 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 ofgrated horseradish and 1/2 cup cream. Very good for meats, especially boiling meat. STATE OF KANSAS. Jan. 6, 1914. Editress Suffrage Cook Book: What do I think of woman suffrage? I wrote the resolution in the Kansas Senate submitting the constitutional amendment for it. When I became Governor of Kansas I found a hundred little orphans at our State Orphans' Home, mothered by a man. The little unfortunates at our schools for the deaf and the blind were mothered by men. I placed women at the head of these institutions. Among the other appointees during my term of office was a woman on the Board of Administration, the board having our educational institutions in charge; a woman on the Board of Health; a woman Factory Inspector; a woman Parole Officer; a woman on the State Text Book Commission; two women on the Board of Education, and women physicians at our state hospitals. In every instance these women gave the State of Kansas better service than did the men whom they succeeded. The women of Kansas have "arrived" and the state service is better by their participating in it. Cordially yours, GEORGE H. HODGES. Governor. [Illustration] Cooking takes a little training and a great deal of common sense. EGGS, ETC. Pain d'Oeufs Beat slightly six eggs, add six tablespoons sugar, a pinch of salt andone-half teaspoon vanilla. Scald three cups of milk and pour slowly overthe eggs, stirring constantly. Melt in a granite or aluminum baking dish six tablespoons of sugar untilbrown, using no water. Pour the custard into this, set into a pan of hotwater and bake in a slow oven 45 minutes or more until the custard isset, and a testing knife comes out clean. The water in the pan must notboil. When perfectly cold turn upside down into a glass or china serving dish. MRS. CARRIE CHAPMAN CATT. [Illustration] Bread Crumb Omelet 4 eggs small teaspoon salt little minced onion 4 or 5 cups bread crumbs 2 cups milk 4 sprigs parsley (minced fine) minced sweet green peppers can be added 1/4 cup butter softened (melt and cool) Beat all well together, pour into a buttered dish and bake in a slowoven until lightly browned. Should be served at once, as it sinks down when cooling. This does notharm it only it does not look so pretty. If it browns tooquickly--cover. Egg Patties Beat eggs lightly and add crushed cracker crumbs till it forms a thickpaste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and somethingdifferent. 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 1tablespoon spinach in each buttered individual casserole, sprinkle with1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover eachegg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamelsauce. Bake until the eggs are set, and serve immediately. This makes adelicious 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. Beateggs lightly and put over oysters; season and shake until done. Serve atonce. 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 butterand lard in skillet, and brown carefully, add potato squeezed out of thewater also onion, cook slowly and then beat the eggs and add. When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once. "Well, Marie" said Jiggles after the town election "for whom did you vote this morning?" "I crossed off the names of all the candidates, " returned Mrs. Jiggles, "and wrote out my principles on the back of my ballot. This is no time to consider individuals and their little personal ambitions. "--New York Times. Northampton, Mass. Dec. 22, 1914. Editress Suffrage Cook Book: As to a sentiment on equal suffrage, let me say that if I had no more generous reason for approving it, I should do so on the ground of my opposition to seeing any element of our people enjoying large liberty and influence without the restraints of a corresponding responsibility in the suffrage. Ever yours truly, G. W. CABLE. [Illustration] CREAMS, CUSTARDS, ETC. Strawberry Short Cake a la Mode 1 cup flour 1/2 teaspoon Baking powder 1/4 teaspoon salt 1 heaping tablespoon of butter Sift the dry ingredients together and work in the butter. Mix withenough milk to make a stiff dough which can be rolled as thin as awafer. Put one thin layer on a pie-pan and butter lightly; lay another layer onfirst. Bake eight minutes in a moderate oven. When cold cut in pieces and split each piece. Place a large tablespoonof crushed, sweetened strawberries between the layers, add the toplayer, add more berries, and last of all, a heaping tablespoon of icecream 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, wellbeaten, 1 scant cup of granulated sugar, and one level tablespoon ofcornstarch. 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 andfreeze. Stewed Apples Cut apples in quarters and immediately put in saucepan and pour overthem boiling water just to cover. Put on lid and boil quickly until tender. Sprinkle sugar over them totaste. But never stir the apples at any time. When sugar is on leave thelid 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 coreapples. 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 individualdishes. Pour over syrup, and allow to cool. When cold pour whipped creamon 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 themeat, leaving only sufficient wall to hold apple in shape. Make afilling of the following: To six apples allow about twelve tablespoons of very dry cooked rice, six tablespoons cracker crumbs, six tablespoons chopped apples, sixtablespoons sugar, six tablespoons seeded raisins, six tablespoonschopped almonds. Whip one egg thoroughly, place in a cup and fill the cup with milk; stirwell 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 untilit thickens, cool, then mix it into the filling, being careful not toget 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 putone and a half large cups of hot or cold water in kettle. Then theberries, then spread 2 cups sugar over them, also a pinch of soda. Keepcovered closely all the time, do not stir or lift lid until perfectlycold. From the moment it begins to boil count five minutes--no more--tocook 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 saltuntil half done. Then add six apples cut in pieces. Cook together untilboth rice and apples are well done. Add sugar to taste. When ready toserve 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 thattwo cupfuls of sugar and one quart of boiling water. Divide the mixtureinto three parts, in one of which place marshmallows and white grapes. In the second one put pineapple and oranges and in the third nuts. Fillindividual glasses with different mixtures and serve them with whippedcream. 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 forseveral hours. Drain off one cup of the juice, boil it withthree-quarters of a cup of sugar for 10 minutes. Add slowly to wellbeaten yolks of four eggs, and cook in a double boiler, stirring all thetime, until the mixture will coat the spoon. Remove from the fire andbeat until cold. Then add two tablespoons of lemon juice and two cups ofcream whipped to a stiff froth. Pack in a mold, cover tightly and surround with ice and salt for fourhours. 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 andadd milk, sugar, lemon rind, currants. Let cook slowly for 15 minutesand remove from fire; beat the yolk of an egg in a little milk and stirin 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 thesame amount of juice from a can of pineapple; add two tablespoons oflemon juice and a syrup made by boiling together a pint of water and acupful of sugar. When cold add four tablespoons of orange juice andfreeze. When stiff, open the freezer and add the white of an egg, beatenstiff 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 freezerhas been packed. Add juice rapidly and with violent stirring, thenimmediately place in dasher and turn the crank until frozen. Fruit Cocktails Peel and cut one orange and one grapefruit into small pieces, removingall seeds and white bits of skin, add two sliced bananas, a tablespoonof chopped or grated pineapple, sweeten to taste, and mix with the juicefrom a can of pineapple. Stand in a very cold place, or put in the icecream freezer and partially freeze, serve in small glasses and ornamentwith maraschino cherries. Reserve the remaining pineapple for a luncheondish. Synthetic Quince An Accidental Discovery I put too much water with my rhubarb and had a whole dishful ofbeautiful pink juice left over, about a quart. In this I cooked someapples, quartered, and stewed till soft, and just as an experiment addeda saucerful of strawberries--also "left over. " The result, being served, looked and tasted exactly like quince, exceptthat the apple was a little softer. CHARLOTTE PERKIN GILMAN. [Illustration] Grape Juice Cup Soak the grated rind of one orange in the juice of one lemon for 15minutes. To this add a cupful of boiling water and a tablespoon ofsugar. Place in a saucepan of granite ware and add one quart of unfermentedgrape juice, four whole cloves and a pinch of powdered mace. Bringslowly to the boiling point and simmer for ten minutes. Boil together one cupful of sugar and two tablespoons of water withoutstirring until it spins a thread. Pour this gradually upon the stiffly beaten whites of two eggs. Add theboiling grape juice, dust lightly with grated nutmeg and serveimmediately. 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 coldwater 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 wellblended add gradually a pint of boiling cream, a few drops of essence ofpeppermint 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 ofwater. Stand in an earthen dish over night and in morning boil for tenminutes. Stand another night and the second morning add pint for pint ofsugar and boil steadily until it jellies. This should make 8 or 10 glasses but the size of fruit determines thequantity. Stir as little as possible during the two hours or more of thecooking 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 andafterwards cheese cloth. To every quart of juice add 1 lb. Sugar. Bottleand 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 graniteboiler over night. In the morning drain off brine and rinse in coldwater. Chop up a pound of figs, add to the tomatoes, cover with vinegar andboil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheesecloth bag, and cook together slowly for 3/4 of an hour. LUCRETIA L. BLANKENBURG. [Illustration] Lemon Butter 6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water butter size of walnut Mix all together with Dove egg beater and cook until it boils. Watchthat 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 andbring to a boil. In the meantime have your syrup boiling--1 pint sugarto 3 pints water. Drain fruit and put in syrup and simmer slowly for 1 hour. Take outfruit and continue to simmer syrup until it begins to get thick. Put the fruit into syrup--place preserving kettle in pot of boilingwater and let them, or let the water continue boiling until syrup isthick as you like it. Put 1/4 teaspoon fine salt in first water, as itadds a fine flavor. Grate stem off skin deep. STATE OF WASHINGTON OFFICE OF GOVERNOR OLYMPIA. December 22, 1914. Editress Suffrage Cook Book: I have at hand your letter of the 16th inst. , asking an expression from me regarding Woman Suffrage in the State of Washington. Replying, I desire to say that the women of the State of Washington have had the right to vote for something more than three years. I know of no one who was in favor of giving them this right who to-day opposes it, and large numbers of those who were opposed now favor women having the ballot. The results in the State of Washington certainly indicate that women assist in public affairs, rather than otherwise, by having the right to vote. Agreeable to your request, I am sending a photograph of myself under separate cover; also card carrying my autograph. Yours very truly, ERNEST LISTER, Governor. [Illustration] Hire me twenty cooks. --Shakespeare Prunes and Chestnuts 3 lbs. Dried prunes 2 lbs. Large chestnuts 1/2 lb. Sultana raisins 1 table spoon butter 1/2 cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour Peel chestnuts and boil until skin can be removed. Boil prunes andraisins together until soft, add chestnuts, sugar, salt, cloves andbutter, when well cooked thicken with flour and vinegar stirredtogether. 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 offruit allow equal amount of sugar. Put the fruit in kettle and add 1/2cup of water; when it comes to boil add sugar and boil 20 minutes, thenput 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 covereddish 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 itjells. (About 45 minutes). Rhubarb and Fig Jam Cut five pounds rhubarb into inch pieces without peeling. Add one poundfigs, four pounds sugar, the grated yellow rind and juice of one lemonand let stand all night. In the morning simmer for an hour. Nut meatsmay be added if desired. Brandied Peaches Take off skins with boiling water. For each pound of fruit allow 1/2cupful of sugar and 1/2 pint of water. When syrup is boiling, put inpeaches, a few at a time, and cook until done, but not too soft. Justpierce with straw. Spread on platters to cool. When cool, put in jars and fill up with the syrup mixed with just asmuch 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 hasboiled 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, vinegarand salt; at the end of an hour put it through a sieve; now return tothe stove and add your red peppers, cut very fine, and cook one morehour. Have it about the consistency of thick cream and bottle hot. Veryfine 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 ofthe vinegar and mix all together and pour over pickles cold. Put on aweight--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 onehead cabbage; 3 green peppers, and 1 red pepper. Mix together. Put inkettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons groundmustard; 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 coloringmay be used if you wish it to remain a bright red. (A family recipehanded 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 thehearth. Wherever possible distribute it among the little children of thepoor. Rose Leaves Candied Take red roses, remove all the whites at the bottom. Take three timestheir weight in sugar, put a pint of water to a pint of roses, skinwell, shred the roses a little before you put them into the water, andcover 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 alittle hardens in water. Then add the vanilla and vinegar. Now pour into buttered tins and when the edges harden, draw lightly tothe center. When cool pull until light. When doing so flour the handslightly. Creole Balls Chop half a cupful each of almonds, pecans and walnuts and add enoughfondant to make the mixture of the right consistency to mold intobonbons. 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 untildissolved, and stir occasionally as it burns easily. Test by droppinglittle 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 ofwater and a tablespoon of vinegar until the syrup forms a hard ball whendropped into cold water. Pour it slowly over the stiffly beaten whitesof two eggs, beating continually until the candy is stiff enough to holdits shape. Then work in half a cupful of chopped nuts and half ateaspoon of vanilla. Drop in small pieces on waxed paper. How to Make Good Coffee When the National Coffee Roasters' Association tells how to make goodcoffee the housewife is naturally interested, no matter how ferventlythe family may praise her own brew. Coffee is the business of thesegentlemen. They know it from the scientific standpoint as well aspractically. Their opinion as to the best method of preparing it for thetable is, therefore, worth consideration. They tell us, first of all, that the virtues of the infusion dependprimarily upon the fineness with which the roasted bean is ground. Careful experiments have shown, indeed, that when pulverized it gives alarger yield of full strength beverage than in any other shape, so thatsuch grinding is urged in the interest of economy, as well as from agastronomic standpoint. The grinding, however, must be done immediately before the coffee ismade. Otherwise no little of the delicate and much prized flavor of thebean will escape. The method of making the infusion is governed by the solubility of thevarious elements composing the coffee. The caffeine and caffetannic acidreadily dissolve in cold water, but the delicate flavoring oils requirea considerable degree of heat. It so happens that water at the boilingpoint, 212 deg. F. , is twice as effective in extracting these flavors aswhen at a temperature of 150 deg. F. Nevertheless, the usual method of boiling the coffee is unsparinglycondemned by the association. The infusion thus made is very high incaffeine and tannic acid. It is muddy, too, and overrich in dissolvedfibrous and bitter matters. As most of the deleterious effects of coffeeare due to dissolved tannin, owing to excessive boiling or the use ofgrounds a second time, this method of making the beverage isunqualifiedly condemned. Steeping--that is, placing the coffee in cold water and permitting it tocome to a boil--is also deprecated. An infusion so made contains lesscaffeine, to be sure, but it lacks the desired aromatic flavor and thecharacteristic coffee taste. In fine, the association leans to a method of coffee making known asfiltration. This consists in pouring boiling water once through finelypulverized coffee confined in a close-meshed muslin bag. The resultantinfusion is one in which the percentage of tannin is extremely low. There is a medium amount of caffeine, but the full flavor andcharacteristic taste are present. STATE OF OREGON EXECUTIVE DEPARTMENT SALEM. Dec. 22, 1914. Editress Suffrage Cook Book: This is to acknowledge yours of the 16th instant, in reference to women's suffrage, and in reply will say that while this right has been enjoyed but a short time by our women, they have been making excellent use of it. They are prompt to register and vote, and their influence is most always found upon the side of better government. The result of their efforts is already being reflected in a number of important measures recently adopted in this state, which will make for the public good. Very truly yours, OSWALD WEST. Governor. [Illustration] Cottage Cheese To make cottage cheese effectively, with an aroma and delicacy equal toits nourishment, a rich milk which has not lost time in souring shouldbe put in an earthenware or stone jar with the lid on, and placed in hotwater over a very slow fire until it is well heated with the curdclotted from the whey. When it begins to steam the curd is drained avery short period through cheese cloth. Well mixed with salt and butterand pepper it is an ideal muscle and tissue maker. Cottage cheese is much more easily turned into brawn, brain and bonethan any of the less porous, less ripe cheeses. In fact the curiousuncomfortably bloated sensation experienced by many who eat othervarieties of cheese is uncommon with cottage cheese. Faulty mastication, peculiar susceptibilities to casein and an excess ofother solid foods often causes the distress which follows cheese eating. If well emulsified with saliva by the teeth or mixed with water and notgulped 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 arevaluable. The egg is a fluid food until its albumen is coagulated by heat. Oftenthe white of egg, dissolved in water or milk, and flavored, is givenwhen the yolk cannot be digested, as 30 per cent. Of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certainnon-febrile diseases, especially for the forced alimentation of phthisisand melancholia. There are occasional cases of bilious habit, in whicheggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt toproduce nausea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whitesonly should be used. Albuminized drinks are most easily prepared cold. When a hot liquid isused, it must be poured very slowly into the well-beaten egg, stirringconstantly, so that lumps of coagulated albumen do not form. _For the Diabetic. _ In all the albuminous drinks substitute Sweetina forthe sugar. The fuel value will be 60 calories less in every recipe thanwhen 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 asdesired, if with brandy or wine, use about one tablespoon. NOTE. --Dried and rolled bread crumbs may be added, if desired. The wholeegg may be used. Hot water, broth or coffee, may be substituted for themilk; 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 andliquor. Serve immediately. NOTE. --Have eggs and milk chilled before blending. A grating of nutmegmay be substituted for the stimulant. A lemonade shaker may be used forthe 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. Addthe milk and brandy. Beat the white till foamy (not stiff and dry), andfold 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. Addthe sugar dissolved in the rum. Heat the milk luke warm, stir into theegg mixture, and add quickly the tablet dissolved in cold water. Pourinto small warm glasses, and sprinkle grated nutmeg over the top. Standin warm room undisturbed until firm, and then put on ice to cool. Thiscan 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 hotbroth; add brandy and strain. Sugar and brandy may be omitted ifpreferred. 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 pineapplejuice 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 theexhaustive sweats which accompany the morning doze. Also may be given toa 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 littlenutmeg 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; pouronto 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 ingradually the water, stirring until smooth and well mixed. Strain andserve. 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 addice 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 wellas stimulative value, and is eligible for use when such a combination isindicated. " 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 isthoroughly whipped. Add the grape juice to the yolk and pour this ontothe whipped white, blending carefully. Serve cold. Have all ingredientschilled 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, sugarand grape juice, and pour into glass. To the white add a little powderedsugar and a taste of grape juice. Serve on yolk mixture. Chill allingredients 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 andcook over hot water ten minutes. Add wine to the spiced water and bringto the boiling point. Beat the egg to a stiff froth, add sugar and pouron 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 capand rubber band. Shake until thoroughly blended. Strain into glass. Afew grains of salt may be added if desired. Two teaspoons of Sanatogenadded 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 andsugar to taste. If set on ice to keep cool, shake before serving. Twoteaspoons of Sanatogen added 30 calories. Albumin Water (for infants), 13 Calories Albumin water is utilized chiefly in cases of acute stomach andintestinal disorders in which some nutritious and easily assimilatedfood is needed; albumin water is then very useful. The white of one eggis dissolved in eight ounces or a pint of water which has been boiledand 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 thestrength desired, add the unbeaten white of egg, and follow generaldirections for "Albuminized Milk. " Serve cold in dainty glasses. This isa very nutritious drink, and will be retained by the stomach when othernourishment 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 blendthoroughly. 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 alittle pure chopped ice; sprinkle sugar over the top and serve. FOOTNOTES: [1] Calculated with 1 tablespoon brandy. 277 calories if brandy isomitted. [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 thoroughlyin 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 besidesstarch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks theseingredients are necessarily present in small amounts; hence they havelittle energy value, unless milk or other highly nutritive material isadded. Such drinks are of value when only a small quantity of nutrimentcan be taken. _Principles of Cooking. _ As the chief ingredient is starch, long cookingis necessary, in water at a high temperature (212° F. ), which softensthe cellulose, and breaks open the starch grains, changing the insolublestarch to soluble starch and dextrin, so that it can be readilydigested. Time of cooking should be conscientiously kept by the clock. _Digestion. _ The action of ptyalin is very rapid, and if these drinksare sipped slowly, so as to be thoroughly mixed with saliva, aconsiderable portion of starch may be changed to sugar before reachingthe 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; insame water, boil gently over direct heat two hours, or in a doubleboiler 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 laxativecondition. 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 toboiling point and cook one hour or until rice is tender. Strain, reheatand dilute with boiling water or hot milk to desired consistency. Seasonwith salt. NOTE. --Sugar may be added if desired, and cinnamon, if allowed, may becooked 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 minuteslonger, stirring frequently. Older infants take the barley water in muchmore concentrated form. Barley water is used as a diluent with normalinfants 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 onehour. 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 afine sieve or cheese cloth. Season, serve cold. Different brands ofoatmeal vary considerably in the amount of water which they take up incooking, and sufficient should always be added to make this drink almostas 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 warmplace (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 ovenuntil crisp and a delicate brown. Measure, and break into crumbs; addthe water and let it stand one hour. Rub through a fine strainer, seasonand serve hot or cold. The nourishment of the bread is easily absorbedin 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 ovenuntil thoroughly hard and crisp. Place in a mortar and pound or roll. Pour boiling water over and let soak for about fifteen minutes. Thiswhen strained carefully is very acceptable to invalids who are tired ofthe 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 boilfifteen minutes, allow to stand three or four minutes. Strain off theliquid through a fine wire sieve; season with salt and a little sugar. This is a nourishing beverage for infants that are teething, and withthe addition of a little wine and nutmeg, is often prescribed forinvalids 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 thebread crumbs; stir well, and let it boil three or four minutes. Add thewine, lemon and a grating of nutmeg; let it boil up once more, removefrom 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 somuch above the average. When next making griddle cakes add a little brown sugar or molasses tothe batter, the cakes will brown better and more easily. * * * * * Pie crust is best kept cold in the making; to this end an excellentsubstitute for a rolling pin is a bottle filled with ice water. * * * * * When boiling turnips, add a little sugar to the water; it improves theflavor of the vegetables and lessens the odor in the cooking. * * * * * Hard boiled eggs should be plunged into cold water as soon as they areremoved from the saucepan. This prevents a dark ring from appearinground the yolk. * * * * * Instead of mixing cocoa with boiling water to dissolve it, try mixing itwith an equal amount of granulated sugar and then pouring it into theboiling water in the pot, stirring all the while. * * * * * What gave her peas she served such a nice color and taste was the addingof 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 coldweather 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 bakedwill be much more uniform. * * * * * To prevent holes appearing in brown bread prick twice with needle, oncewhen the loaves are placed in tins and once immediately before loavesare 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 powderin it; alternate flour and liquid. Sixth--Cut and fold in (do not beat or stir) the whites of eggs whichare 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 torule. To test the oven heat--A hot oven will brown flour in five minutes; oryou 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 80minutes; 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 creamto each unbeaten egg. When boiling syrup for icing add a pinch of creamof tartar. * * * * * Brown sugar frosting which will not crack is made of one tablespoon ofvinegar, 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 preservedfruits. I allow for all preserves equal measure of sugar and fruit. It is impossible to have success if you make large quantities. I nevermake over three pints at a time--usually one quart. The same method applies to all preserves. If possible, I extract somejuice to start with. I then put this with one quart of sugar, (no waterif the fruit contains plenty of juice, but if not, I add a littlewater). Allow this to boil until thick then have fruit ready to dropin; when it boils up, remove scum, and, as the juice is extracted by theboiling, dip off and allow only enough to thicken quickly. This juice can be used for sauces, beverages of all kinds--Fruit darkenson account of continued boiling. Economical Soap Soap without boiling, will float if not too much ham or bacon drippingsare used. Into 1 quart of cold water dissolve the contents of one can of Babbitspotash or lye. Melt to luke warm heat, 6 lbs, (light weight) of cleandrippings that have been strained through cheesescloth several times. Before adding the lye to the strained grease, add 1 large cupful ofborax. Stir lye into kettle containing grease and stir constantly untilvery thick. Pour into a pan, score; in 10 or 12 hours turn out of panand let dry. A little perfume may be added if you wish. Lamb drippingsmakes 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 additionalfraction of a tablespoon added, i. E. "1 1/2 tablespoon" and "1 1/2tablespoons. " 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 carbohydratefoods) 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 adessertspoon) Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise DressingWithout) 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)