THE The source of this uncorrected OCR text may be viewed as a digital facsimile at: http://fax.libs.uga.edu/ 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. 0. Miller SUFFRAGE COOK BOOK Introduction There are cook books and cook books, and their generation is not ended; a generation that began in the Garden of Eden, presumably, for if Mother Eve was not vastly different from her daughters she knew how to cook some things bet ter than her neighbors, and they wanted to know how she made them and she wanted to tell them. Indeed, it has been stated that the very first book printed, a small affair, consisted mainly of recipes for "messes" of food, and for remedies for diseases common in growing families. Whether the very first book printed was a cook book or not, it is quite true that among the very oldest books extant are those telling how to prepare food, clothing and medicine. Some of these make mighty interesting reading, par ticularly the portions relating to cures for all sorts of ills, likewise of love when it seemed an ill, and of ill luck. And who wouldn't cheerfully pay money, even in this enlightened day, for a book contain ing recipes for just these /same things? For in 5 SUFFKAGE COOK BOOK SUFFKAGE COOK BOOK spite of our higher civilization, broader educa tion, and vastly extended knowledge, we still be lieve in lucky days, lucky stones, and lucky omens. These formed no inconsiderable part of the old time cook book, and no doubt would consti tute a very attractive feature of a modern culin ary guide. However, hardly anyone would con fess to having bought it on that account. In these later times professors of the culin ary art tell us the cooking has been reduced to a science, and that there is no more guess work about it. They have given high sounding names to the food elements, figured out perfectly bal anced rations, and adjusted foods to all condi tions of health, or ill health. And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste. Now that women are coming into their own, and being sincerely interested in the welfare of the race, it is entirely proper that they should prescribe the food, balance the ration, and tell how it should be prepared and served. Seeing that a large majority of the sick ness that plagues the land is due to improper feeding, and can be prevented by teaching the simple art of cooking, of serving and of eating, the wonder is that more attention has not been given to instruction in the simpler phases of the culinary art. It is far from being certain that famous chefs have contributed greatly to the health and long life of those able to pay the fine salaries they demand. Nor are these sent to minister to the sick, nor to the working people, nor to the poor. It would seem that even since before the time of Lucullus their business has been mainly to invent and concoct dishes that would appeal to perverted tastes and abnormal appetites. The simple life promises most in this earth ly stage of our existence, for as we eat so we live, and as we live so we die, and after death the judgment on our lives. Thus it is that our spir itual lives are more or less directly influenced by our feeding habits. Eating and drinking are so essential to our living and to our usefulness, and so directly in volved with our future state, that these must be classed with oui' sacred duties. Hence the neces sity for so educating the children that they will know how to live, and how to develop into hale, hearty and wholesome men and women, thus in suring the best possible social and political con ditions for the people of this country. SUFFRAGE COOK BOOK "The surest way into the affections of a man is through his stomach, also to his pocket," is an ancient joke, and yet not all a joke, there be ing several grains of truth in it, enough at least to warrant some thoughtful attention. Women being the homekeepers, and the nat ural guardians of the children, it is important that they be made familiar with the culinary art so they may be entirely competent to lead coming generations in the paths of health and happiness. So say the members of Equal Franchise As sociations throughout the length and breadth of our land, and beyond the border as far as true civilization extends. Hence this book which represents an honest effort to benefit the people, old and young, native and foreign. It is not a speculative venture but a dependable guide to a most desirable social, moral and physical state of being. Disguise it as we may the fact remains that the feeding of a people is of first importance, see ing the feeding is the great essential to success, either social or commercial. The farmer and stock raiser gives special attention to feeding, usually more to the feeding of his animals than of his children, or of himself. And yet he won ders why his domestic affairs do not thrive and prosper as does his farming and stock raising. SUFFRAGE COOK BOOK Physical trainers are most particular about what the members of their classes eat and drink One mess of strawberry short cake and cream will unfit a boy for a field contest for a whole week, while a full meal of dainties may complete ly upset a man or woman for a day or two. The cook book of the past was filled mainly with recipes for dainties rather than sane and wholesome dishes; the aim being to please the taste for the moment rather than to feed the body and the brain. Now that we are entering upon an age of sane living it is important that the home makers should be impressed with the fact that good health precedes all that is worth while in life, and that it starts in the kitchen ; that the dining room is a greater social factor than the drawing room. In the broader view of the social world that is dawning upon us the cook book that tells us how to live right and well will largely supplant Shakespeare, Browning, and the lurid literature of the day. ERASMUS WILSON (The Quiet Observer) SUFFRAGE COOK BOOK The tocsin of the soul—the dinner bell. —Byron. As it is a serious matter what is put into the human stomach, I feel it incumbent to say that my readers may safely eat everything set down in this book. Most recipes have been practically tested by me, and those of which I have not eaten coming with such unquestionable authority, there need be no hesitancy in serving them alike to best friend as well as worst enemy— for I believe in the one case it will strengthen friendship, and in the other case it will weaken enmity. It being a human Cook Book there will like ly be some errors, but as correcting errors is the chief duty and occupation of Suffrage Women, I shall accept gratefully whatever criticisms these good women may have to offer. I thank all for the courtesy shown me and hope oui' united efforts will prove helpful to the Great Cause. I ask pardon for any omission of contribu tors and their recipes. MRS. L. O. KLEBER. 10 SUFFRAGE COOK BOOK 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, 111. 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 Kenned3'........................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. 11 SUFFRAGE COOK BOOK 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. Dünne .......Springfield, I1L 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 McCormicl.................Chicago, 111. 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, 111. 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. 12 SUFFRAGE COOK BOOK PORTRAITS Page 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 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. Dünne ...................................... 164 Mrs. F. M. Roessing ................................................ 170 Mrs. Oliver H. P. Belmont .................................... 176 Governor George H. Hodges .................................... 182 Mrs. Carrie Chapman Cart ...................................... 184 George W. Cable ........................................................ 190 Mrs. Charlotte Perkin Gilman .................................. 200 Lucretia L. Blankenburg ............................................ 204 Governor Ernest Lister .............................................. 206 Governor Oswald West ............................................ 220 13 SUFFRAGE COOK BOOK INDEX SOUPS Page Asparagus ————„—————..-—__——..—__———___.____ 22 Spinach ......_...__„_.____......_._.„.__._._...___.__.._____.._._..__._.__._. 23 Crab Jumbo ................................_.-.—...........„.......... 28 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 .................................................................. Si 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 ....._.....................———.———............................ 5 0 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 14 SUFFRAGE COOK BOOK Page 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 Potato Puffers .............................................................. 78 Baked Tomatoes ..-............—-——..—.............-.............. 80 Stuffed Tomatoes ......................„...._.......................... 79 Green String Beans .................................................... 81 Fresh Beans ................................................................ 81 Barbouillade ................................................................ 82 Boiled Rice .................................................................. 88 Spinach .................................................—........—......— 83 Spaghetti ....................................................—............. 8 4 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 15 SUFFRAGE COOK BOOK Page Cheese Savories ....—.——..—-..—..-..........._......__......_.____ 97 Sardine Savories ..............—..................__.______ 97 Oyster Savories .............—-.......................................... 98 Rice and Tomato Savory -.......__..._..........__..._..__..___ 98 Stuffed Celery ....................-........-..-...—.——._—.-....-.... 99 BREAD, ROLLS, ETC. Fine Bread __....__._.....................__.______ loo Virginia Butter Bread ...._........_......_...__.......... 102 Bran Bread .———...—.—.—............................____.... 102 Excellent Nut Bread ..__.___.__..__.____.__._ loi 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 —-...—.———.....-.—.-............................__ Ill Drop Muffins ..-—..——..——.—.—.......„........................ Ill Soft Gingerbread —.—..—.......—........................_...._ 112 Gingerbread ...............................—.................._......_ 112 Cream Gingerbread _.._.__._._____._....._.. 113 Cream Gingerbread Cakes ..........._..._.__._.___ 113 Parliament Gingerbread ...___......._...__.__.___.. 114 Soft Gingerbread .............—„...—-..-—..—........-....._...... 114 Sally Lienn .................................................................. 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 16 SUFFRAGE COOK BOOK Page 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 Pfeffernüsse (Pepper Nuts) —...-.....-—..-....——-......... 135 Cocoanut Cake „.......—_.................—......—.....—......... 135 Jam Cake ........................_-————._—.—.———.......... 136 Hickory Nut Cake ..._.._...................................—.-—_._. 138 Lace Cakes —————————.——————————_.... 137 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 17 SUFFRAGE COOK BOOK Page Norwegian Prune Pudding ———...—————————_ 155 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 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 Bean Salad .................................................................. 170 Codfish Salad ................................................_..—....... 169 Swedish Wreathes ————————————.,....———. 169 Hot Slaw ..........................................—......................... 171 Creole Salad ........................—..................................... 171 Colored Salads -.......................—........................._...... 172 Colored Salads ............................................................ 173 Orange Salad ................................................................ 175 Cucumber Aspic .....................——..———.........—....._ 175 Tomato Aspic ...................................—....................... 174 Mayonnaise Dressing Without Oil ———.....——......._ 176 Mayonnaise Dressing Boiled ...................................... 175 Suffrage Salad Dressing .............................................. 174 French Dressing ............_...—...—....—......—_..—......... 177 Alabama Dressing .......—...._........................................ 177 Cooked Salad Dressing ...._.......................................... 178 Caviare Salad Dressing .................................—.._—... 179 MEAT AND PISH SAUCES Bechamel Sauce ..........—...........—.....—....................... 180 Hot Meat Sauce .........—.......—.—.....——.—.--———..... 180 18 SUFFRAGE COOK BOOK Page 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 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 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 19 SUFFRAGE COOK BOOK Page Chill 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 20 SUFFRAGE COOK BOOK 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 JAMBS WHITCOMB EILET. 21 SUFFRAGE COOK BOOK Indigestion is the end of love. SOUPS Asparagus Soup 4 bunches asparagus 1 sm'all onion 1 pint milk y2 pint cream tablespoon sugar large tablespoon butter tablespoon flour pepper to season Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft. Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus. When thoroughly cooked put. through sieve Now add salt, sugar and flour blended. Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this). 22 SUFFRAGE COOK BOOK Spinach Soup 2 peck spinach 2 tablespoons butter tablespoon sugar teaspoons salt 1 small onion 1 pint rich milk 2 tablespoons flour y2 cup water Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach. Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added. Half cream instead of milk greatly improves flavor. Crab Gumbo 3 doz. medium Okra 1 doz. Crabs cleaned 2 onions fried Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf. 23 SUFFRAGE COOK BOOK Tomato Soup L large can tomatoes or equivalent of fresh tomatoes. small onion tablespoon salt dash paprika tablespoons 1 1 tablespoon butter tablespoons flour 2 cups hot milk sugar 1 pint water Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a lit tle water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once. Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup. 24 SUFFRAGE COOK BOOK Vegetable Soup Ibs. 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 vegeta bles diced small carrots Potatoes Celery 2 tablespoons onion cut very fine 3/2 head cabbage cut very fine % can corn (or its equivalent in fresh) y2 can peas (or its equivalent fresh) 2 tablespoons minced parsley *4 cup turnip and parsnip if at hand (not necessary) y% can tomatoes (or equivalent fresh) Put meat in large kettle and boil for an hour ; now add all the other ingredients and cook until soft. Ready then to serve. This soup can be made as a cream soup without meat and is delicious. In this case you take a good sized piece of butter and fry all the vege tables slightly, excepting the potatoes. Now cov er all, adding potatoes with boiling water and cook until tender. When done season and add hot milk and 1 cup cream. This is very fine. In making this soup without meat omit the to matoes and use string beans instead. 25 SUFFRAGE COOK BOOK Tell me what you eat, and I'll tell you what you are. Brillât Savarin. Chestnut Soup 1 qt. chestnuts (Spanish preferred) 1 pint chicken stock 2 tablespoons flour 1 teaspoon sugar salt and paprika to taste Cover chestnuts with boiling water slightly salted. Cook until quite soft and rub through coarse sieve, add stock, and seasoning; then thicken with flour blended with water. Let simmer five minutes and serve at once. In case stock is not available milk can be used with a little butter added. 26 SUFFRAGE COOK BOOK Peanut Butter Broth 1 pt. fresh sweet milk 1 pt. water 1% tablespoons peanut butter 1 tablespoon catsup Salt, pepper or other season to taste. Pour liquid with peanut butter into double boiler; dissolve butter so there are no hard lumps. Do not let milk boil but place on moder ately hot fire. Just before serving add the catsup and season ing. Soup for Invalids Cut into small pieces one pound of beef or mutton or a part of both. Boil it gently in two quarts of water. Take off the scum and when reduced to a pint, strain it and season with a little salt. Give one teacupful at a time. 27 SUFFRAGE COOK BOOK Peanut Soup Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and fur nishing protein to the body to repair its waste. Pound to a paste a cupful of nuts from which the skin has been removed, add it to a pint of milk and scald ; melt a tablespoon of butter and mix it with a like quantity of flour and add slow ly to the milk and peanuts ; cook until it thickens and season to taste. Chestnuts, too, make a splendid soup. Boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft; pass through sieve and add two tablespoons of sweet cream, and season to taste. If too thick, add water. 28 SUFFRAGE COOK BOOK Mock Oyster Soup The oyster plant is used for this delicious dish —by many it is known as salsify. Scrape the veg etable and cut into small pieces with a silver knife (a steel knife would darken the oyster plant). Cook in just enough water to keep from burning, and when tender press through a colan der and return to the water in which it was cooked. Add three cups of hot milk which has been thickened with a little butter and flour and rubbed together and seasoned with salt and white pepper. A little chopped parsley may be added before serving. % cup cream instead of all milk greatly improves taste. French Oyster Soup 1 quart oysters 1 quart milk 1 slice onion 2 blades mace 1/3 cup flour 1/3 cup butter 2 egg yolks salt and pepper Clean oysters by pouring over % cup cold water. Drain, reserve liquor, add oysters, slight ly chopped, heat slowly to boiling point and let simmer 20 minutes ; strain. Scald milk with onion and mace. Make white sauce and add oyster liquor. Just before serv ing add egg yolks, slightly beaten. 29 SUFFRAGE COOK BOOK 1 1 1 Split Pea Soup (Green or Yellow) Ï.y2 pints split peas (green or yellow) 2% quarts water 2 small onions carrot parsnip (if at hand) cup milk 1/2 cup cream 1 teaspoon salt (more if liked) Pepper and paprika to taste iy2 teaspoons sugar Soak 1.1/2 pints of split peas over night; next day add 2% quarts water and the vegetables, cut fine; also the sugar, salt and pepper and cook slowly three hours; now mash through sieve. If it boils down too much add a little water. After putting through sieve place on stove and add hot milk and cream. If it is not thin enough to suit add more milk. Stock may be used if same is available. 30 SUFFRAGE COOK BOOK Black Bean Soup One pint of black beans soaked over night in 3 quarts of water. In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add a quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion. 1 small carrot, 1 small turnip, all cut fine and fried in a little butter. Add 1 tablespoon flour, season with salt and pepper and rub through a fine sieve. Serve with slices of lemon and egg balls. Carrot Soup One quart of thinly sliced carrots, one head of celery, three or four quarts of water, boil for two and one-half hours; add one-half cupful of rice and boil for an hour longer; season with salt and pepper and a small cupful of cream. 31 SUFFRAGE COOK BOOK SOFFRAGE COOK BOOK Veal Soup Knuckle of veal 2i/2 pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine Y2 onion salt and pepper to season a little flour Y2 cup vermicelli or alphabet macaroni 2 eggs, beaten very light V/2 tablespoons parmesan cheese Put veal in stewing pan and allow it to cook until thoroughly done. Now chop meat and add cheese, flour, salt and pepper if needed and form into little balls about the size of a marble. While preparing these, drop in macaroni and cook un til tender. Now add the meat balls. If too thick use a little water. Beat the eggs lightly and add while boiling. 32 SUFFRAGE COOK BOOK War Not Only Kills Bodies But Ideals i MBS. HBNEY VILLARD, President of Women's Peace Conference. Must the pride with which women point to the life saving character of the work of the num berless charitable agencies throughout the coun try—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 be ing 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 hu man 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, gen tleness, forgiveness—are substituted hatred, re venge and cruelty. SUFFRAGE COOK BOOK He was a bold man that first ate an oyster.—Swift. Virginia Fried Oysters Make a batter of four tablespoons of sifted flour, one tablespoon of olive oil or melted butter, two well-beaten whites of eggs, one-half teaspoon of salt, and warm water enough to make a batter that will drop easily. Sprinkle the oysters light ly with salt and white pepper or paprika. Dip in the batter and fry to a golden brown. Drain, and serve on a hot platter, with slices of lemon around them. 36 SUFFRAGE COOK BOOK Creamed Lobster 2 tablespons butter V/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, stock of celery chopped fine, paprika, sweet peppers, cut together and serve in ramkins. Serves 12 people. fine. Mix all Serve very hot. Salmon Croquettes Fresh salmon or 1 can of salmon 2 eggs y2 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. Eoll in egg and cracker crumbs and fry in deep fat. 37 SUFFRAGE COOK BOOK 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 wom en 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 wag ing this year. So we say to the women in the four cam paign states this year: "You are working not only toward your own enfranchisement but to ward the enfranchisement of the Avomen in all the non-suffrage states in the union. Your vic tory means victory in other states. You are our leaders at this crucial time and thousands of women are looking to you. You have their deep est 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. 38 SUFFRAGE COOK BOOK Broiled Salt Mackerel Wash and scrape the fish. Soak all night, changing the water at bed time for tepid and again early in the morning for almost scalding hot. Keep this hot for an hour by setting the vessel containing the soaking fish on the side of the range. Wash next in cold water with a stiff brush or rough cloth, wipe perfectly dry, rub all over again with salad oil and vinegar or lemon juice and let it lie in this marmalade for a quar ter of an hour before broiling. Place on a hot dish with a mixture of butter, lemon juice and minced parsley. 39 SUFFRAGE COOK BOOK Shrimp Wriggle pint fresh shrimps heaping cup hot boiled rice medium size green pepper tablespoonful Worcestershire sauce 2 tablespoons tomato catsup flour scant pint cream with heaping teaspoon butter size of egg paprika and salt to taste. Dissolve flour in cream, add shrimps, rice, pep per (chopped), pour in cream, add butter, add condiments, add just before serving 1 wineglass sherry or Madeira. HELEN RING ROBINSON. 40 SUFFRAGE COOK BOOK Chop Suey Chop Suey is made of chopped meat and the gizzards of ducks or chickens, 1 cup of chopped celery and y2 cup of shredded almonds. Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow root stirred into 1 cupful broth. Add 1 teaspoon Worcestershire sauce and simmer all for twenty minutes. Veal Kidney Stew 1 veal kidney 1 small onion 1 tablespoon butter 2 tomatoes cut fine 1 small can mushrooms 1/2 tablespoon parsley 4 tablespooiis raw potatoes cut in small pieces Seasoning to taste Wash, clean and cut fine a veal kidney. Pry onion in butter until light brown, add kidney, tomatoes, mushrooms, parsley, potatoes, season ing and water, and cook until tender. 41 SUFFRAGE COOK BOOK MEATS, POULTRY, ETC. 1 1 1 Baked Ham (a la Miller) 4 ten or twelve pound ham Ib. brown sugar pint sherry wine (cooking sherry) cup vinegar (not too strong) cup molasses cloves (whole) Scrub and cleanse ham; soak in cold water over night; in morning place in a large kettle and cover with cold water; bring slowly to the boiling point and gradually add the molasses, al lowing 18 minutes for each pound. When ham is done remove from stove and allow it to be come cold in the water in which it was cooked. Now remove the ham from water; skin and stick cloves (about 1% dozen) over the ham. Bub brown sugar into the ham ; put in roasting pan and pour over sherry and vinegar. Baste continually and allow it to warm through and brown nicely. This should take about % hour. Serve Avith a garnish of glazed sweet potatoes. Caramel from ham is served in a gravy tureen. Bemove all greases from same. This is a dish fit for the greatest epicure 42 SUFFRAGE COOK BOOK 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 1 clove garlic 2 sprigs thyme—1 bay leaf % sweet pepper several carrots parsley 4 Ib. rump (Larded with bacon) 2 large onions 2 tablespoons flour 1 small can toma toes 1 cup water First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours. SUFFRAGE COOK BOOK TJ. 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 oc currences, of the ability required for the per formance 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 simultane- ousness of everything.'' Yours faithfully, JULIA C. LATHROP. SUFFRAGE COOK BOOK Glen Ellen, Sonoma Co., California. YACHT KOAMEK 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 Cali fornia, arid receive my mail only semi-occasional- ly. Yours has now come to hand, and I have con sulted with Mrs. London, and we have worked out the following recipes, which are especial "tried" favorites of miiie : 45 SUFFRAGE COOK BOOK Roast Duck The only way in the world to serve a can vas-back or a mallard, or a sprig, or even the toothsome teal, is as follows: The plucked bird should be stuffed with a tight handful of plain raw celery and, in a piping oven, roasted various ly 8, 9, 10, or even 11 minutes, according to size of bird and heat of oven. The blood-rare breast is carved with the leg and the carcass then thoroughly squeezed in a press. The re sultant liquid is seasoned with salt, pepper, lem on and paprika, and poured hot over the meat. This method of roasting insures the maximum tenderness and flavor in the bird. The longer the wild duck is roasted, the dryer and tougher it becomes. Hoping that you may find the foregoing useful for your collection, and with best wishes for the success of your book. Sincerely yours, JACK LONDON. SUFFEAGE COOK BOOK Veal Loaf 8 pounds Veal % lb. Salt Pork 1 teaspoon salt ^4 teaspoon pepper. Of the following mixture ^4 teaspoon sage, thyme, and sweet majo- ram 2 eggs 1 cup stock. If not procurable use % cup water and % cup milk % cup bread crumbs Have meat ground fine as possible. Then mix thoroughly with the herbs, 1 egg, pepper and salt, 1/2 CUP stock and % cup crumbs. Form a loaf and brush top and sides with the second egg. Now, scatter the remaining % cup of crumbs over the moistened loaf. Place in a baking pan with the % cup of stock and bake in a moderate oven three hours, basting very frequently, and adding water in case stock is consumed. 47 SUFFRAGE COOK BOOK Ducks Take two young ducks, wash and dry out thor oughly; rub outside with salt and pepper—lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven. In an hour turn ducks on back and add a tea spoon of tart jelly. Leave lid off and baste fre quently. In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple). For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks. 48 SUFFRAGE COOÎC BOOK 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 with out browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook % of an hour on slow fire. Just before serving add yolks of eggs mixed with cream. Cook for a moment, sprinkle with finely chop ped parsley and serve. 49 SUFFRAGE COOK BOOK Spitine Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Koll up and put all on a long skewer and brown in a little hot butter. Risotti a la Milanaise 2 Ibs. rice 1 chicken 1 can mushrooms 1 lump butter Parmesan cheese Cut up chicken and cook in water as for stew ing, seasoning to taste. When almost done add mushrooms and cook a little longer. Now put a large lump of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time. This can be eaten hot or cold. 50 SUFFRAGE COOK BOOK Der Mensch ist was er iszt. German. Liver Dumplings (Leber Kloese) 1 calf's liver i/s Ib. Suet 1 small onion y± loaf bread 3 eggs 2 tablespoons bread crumbs Salt, pepper and Sweet marjorie to taste. Soak liver in cold water for one hour, then skin and scrape it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste. Soak 14 loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture. Boil thirty minutes, and longer if necessary, When properly cooked the middle of the dum pling will be white. Before serving, brown bread crumbs in butter and sprinkle over the dumplings. 51 SUFFRAGE COOK BOOK A Baked Ham Should be Kentucky cured and at least two years old. Soak in water over night. Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night. Remove skin, cover with brown sugar and bis cuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at inter vals with the juices. Do not carve until it is cold. This is the way real Kentucky housekeepers cook Kentucky ham. DESHA BRECKINRIDGE. I P 52 SUFFRAGE COOK BOOK A.I: ill mok i=houly2 cups flour 3 teaspoons baking powder 2 cups milk Put suet through meat grinder or food chopper, fine blade. Sift fiour, salt, baking powder and rub suet into flour well. Beat eggs lightly, add milk and stir into mixture. Butter mold and fill % full and steam three hours. This quan tity makes two good sized puddings. It is very nice made without the eggs and using one-half the quantity. Fill a deep pudding dish or pan with fruit, apples or peaches, dropping the suet pudding over the fruit in large spoons- full and steam 1^ hours. 157 SUFFRAGE COOK BOOK Cottage Fruit Pudding 2 teaspoons butter 1 egg y± teaspoon salt 1 cup sugar y2 cup milk 1% cups flour Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, y2 cup milk, % teaspoon salt and 1% cups flour. Beat well and add two scant tea spoons baking powder, then turn into shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind. Bake in moderate oven one-half hour. Serve with cream or sauce. Prune Souffle One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sug ar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the" stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping. Turn it into a pudding dish and bake in a mod erate oven for 20 minutes. Serve very hot direct ly it is taken from the oven. 158 SUFFRAGE COOK BOOK Plum Pudding 2 Ibs.suet 1 Ib. sugar 1/2 Ib. flour 12 eggs 1 pint milk 2 nutmegs grated !/4 oz. cloves. 2 Ibs. bread crumbs 2 Ibs. raisins 2 Ibs. currants */4 Ib. orange & lem on peel 1 cup brandy y2 oz. mace y± oz. allspice (dry) Free suet from strings and chop fine. Seed rai sins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time). When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor. 159 i tli ii SUFFRAGE COOK BOOK Lemon Cream Cream together the yolks of five (5) eggs and four (4) tablespoons of sugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1%) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individ ual sherbet cups. MRS. RAYMOND ROBINS. 160 SÜFFRAGE COOK BOOK I Lemon Hard Sauce Cream two tablespoons of butter until soft, add one tablespoon of lemon juice and a little nutmeg, then beat in enough sifted confection er's sugar to make a light, fluffy mass. Let it harden a little before serving. Corn Pudding 9 large ears of corn 1 tablespoon butter 1 teaspoon salt 3 eggs or 2 will do (beaten) 2 cups of boiled rice 1 cup milk pepper and little sugar Score and cut corn fine—scraping the last off cob. Put the butter in the hot rice. First mix rice and corn well together, then beat in the cus tard. Raw Carrot Pudding 1 cup carrots, grated 1 cup potatoes, grated 1% cups white sugar 2 cups flour 1 cup raisins 1 teaspoon soda Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with whipped cream or sauce. ill II 161 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK 162 Baked Rice With Cheese. Make a white sauce of the flour, fat and milk. Line a baking dish with boiled rice about an inch deep, sprinkle over with, bread crumbs, grated cheese, salt, pepper and pap rika. Pour sauce over this, add layer of rice and repeat until dish is filled. Bake until browned on top. Peach Cream. Take 1 cup of thick sweet cream and 1 cup of sugar. Beat smooth and add the whites of 2 eggs whisked very light. Have ready a dish of ripe peaches sliced thin; dust these with powdered sugur and pour the cream over. Chill on ice and serve with lady fingers. Dainty Bedspreads. Hand blocked bedspreads that have small. patterns in the centers and wide borders, come in the most at tractive color combiaatioris. Bran Muffins. Two cups bran, 2 cups milk, salt, ctrp molasses, 1 £up flour, i scant teasppon soda. is used. No cream of tartar 163 i SUFFRAGE COOK BOOK 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 success ive steps toward a higher moral consciousness with a broad humanitarianism as its basis, may we not, by virtue of this fact, find the way light ed 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 civiliza tion have been made since both the sexes as sumed 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. DUNNB,, Governor. 164 SUFFRAGE COOK BOOK Customer—That was the driest flattest sand wich 1 ever tried to chew Into! Waiter—Why here's your sandwich! You ate your check. SANDWICH RECIPES Hawaiian Sandwiches Chop finely one pimento, one green pepper freed from seeds, and a small cream cheese ; add a good pinch of salt and spread between slices of buttered bread. Chocolate Sandwiches Butter and thinly slice white bread; make a chocolate filling exactly like fudge, but do not allow it to boil quite to the candy stage ; spread between the slices of bread, press together and trim neatly. Caramel Sandwiches Melt a tablespoon of butter with a cup of light brown sugar, and a tablespoon of water; cook for a few moments, till well incorporated, then spread between slices of buttered bread. Fruit Sandwiches Chop candied cherries, dried figs and stoned dates together ; make a paste with a little orange juice, and spread between buttered slices of gra ham bread. 165 SUFFRAGE COOK BOOK Cucumber Sandwiches Pare and slice cucumbers crosswise. Marin ate in French dressing and place between rounds of buttered bread. Anchovy Canapes Cream 2 tablespoons butter; add % teaspoon Anchovy paste; spread thin slices of fresh toast with this ; over that put slices of hard boil ed or chopped egg and on top one rolled anchovy. Sandwiches Another delightful way of using sardines is as a sandwich Beat two ounces of butter until it is soft, then add a little salt, nutmeg, Nepaul pep per, 2 teaspoons of tomato catsup and a few drops of lemon juice. Remove the skin and the backbone from three sardines, and pound them to a paste in a mortar with the prepared butter. Pass the mixture through a wire seive and spread it rather thickly on fingershaped pieces of buttered brown bread, and make into sand wiches with a little fine cress between the bread. 166 SUFFRAGE COOK BOOK Filling for Sandwiches 1 cup yellow cheese 1 cup tomato juice % cup chipped beef ground 1 egg beaten separately Cook tomato juice until it thickens, add cheese, beef and egg last; if the mixture is too thick, add cream. Apple Sandwiches Take bran or whole wheat bread cut thin and spread thin with peanut butter. Wash, pare, quarter, core and slice the apples very thin spread between the bread. Or the bread can be buttered and thin slices of apple put between, then the apple is dusted with a little salt. 167 SUFFRAGE COOK BOOK Nothing lovlier can be found in woman, than to study household good. Milton's Paradise Lout. SALADS AND SALAD DRESSINGS Pear Salad Arrange either fresh or cooked pears on lettuce leaves, and pour over pears sweet cream dress ing. Over this grate cocoanut and on top place cherries. Potato Salad % Peck of very small potatoes % Portion Small Onion 1 Small Bunch Celery 2 Tablespoons of Sugar 4 Tablespoons Olive Oil % Pint of Vinegar Salt and Pepper to taste Boil potatoes until soft; pare and let cool, then slice very thin ; add finely cut onions and diluted vinegar enough to mix well ; add salt, pepper and sugar, some celery cut fine and lastly olive oil. 168 SUFFRAGE COOK BOOK Serenely full, the epicure would say Pate cannot harm me, I have dined today. Sidney Smith Codfish Salad 1 piece of codfish % cup diluted vinegar black pepper to season 1 cup cold boiled potatoes, slices very thin 1 tablespoon chopped parsley 1 hard boiled egg 1 teaspoon olive oil Soak fish over night. Place in fresh water and bring to the boiling point. Do not allow it to boil. Take out fish and shred. Eemove all skin and bones. Allow it to cool. Add potatoes, parsley, pepper, oil and vinegar. Swedish Wreathes Work 1 cup of bread dough, 14 cup butter and !,4 cup lard, using the hands. When thoroughly blended, toss on floured board and knead, using enough flour to prevent sticking. Cut off pieces and roll like bread stick ; shape into rings, dip upper surface in blanched almonds that have been chopped and salted. Arrange on buttered baking sheets. Bake in hot oven until brown. 169 SUFFRAGE COOK BOOK Bean Salad % peck Green String Beans 1/2 small onion y2 cup vinegar 1/2 cup sweet or sour cream 2 tablespoons sugar 1/2 tablespoon salt ys teaspoon pepper or paprika Boil the beans until tender in salt water, not soft, drain and let cool. When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar and pepper and pour over beans; serve very cold on lettuce leaves. Hard boiled eggs can be used as a garnish. MRS. F. M. EOESSING. 170 SUFFRAGE COOK BOOK Hot Slaw 1 small head cabbage 1 onion 1 tablespoon bacon fat 1 teaspoon sugar 1 teaspoon vinegar salt to taste Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put into that a little water and add onion, cut up, salt and a little pepper. Cook about twenty minutes, then add the sugar and vinegar. It must be sour-sweet. It is then ready to serve. Creole Salad Cut off the tops of eight medium sized sweet bell peppers, saving the tops with the stems at tached; remove all the seeds and white portion without breaking the pepper, then throw them into ice water for 30 minutes. Mix together a cupful of minced ham and chicken, four hard boiled eggs and a bunch of celery, chopped, and a Spanish Onion. Moisten with dressing, fill the shells, replace the tops and serve. 171 SÜFFRAGE COOK BOOK COLORED SALADS A Salad to Fit in With Any Scheme of Deco ration You May Wish to Carry Out. Yellow To make a yellow salad use the yellower heart; leaves of lettuce. On them put diced orange pulp, dressed with French dressing and sprin kled with chopped walnut meats. Or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple, dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard. Green On green, but tender leaves of lettuce, put a little mound of spinach, which has been boiled and pressed through a sieve and mixed with French dressing. In the center of each mound, concealed by the spinach, put a spoonful of chop ped hard-boiled egg. Green and White Peel and boil tiny white turnips of equal size and hollow out the center of each. Fill with cold boiled peas and mayonnaise and put on green lettuce leaves. 172 SUFFRAGE COOK BOOK White Celery, potato, chicken—white meat only— white fish, blanched asparagus—any or two of these may be used for white salad. Dress with French dressing or with a white mayonnaise, to which the beaten white of egg has been added and which has been thinned with vinegar. Red Scoop out the inside of tomatoes. Save the slice removed from the top for a cover and re place it on the tomato after filling it with a mix ture of celery and nut meats, mixed with may onnaise. Place each tomato on a white leaf of lettuce. Pink Strain tomato juice and mix it with equal quantity of white stock—veal or chicken. Thick en sufficiently with gelatin and harden in molds. Serve on white lettuce leaves, with mayonnaise that has been colored with a little cranberry juice. Orange Salad Make mayonnaise with much egg yolk in pro portion to other ingredients, and thin with cider vinegar. Dice tender carrots and arrange on let tuce leaves, dressing with orange mayonnaise. 173 t- i tin SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK Animals feed, Men eat, but only intelligent Men know what to eat. Brillât Lavarin Tomato Aspic In Tomato Aspic—Tomato jellies with sar dines should be made in ample time to harden on ice. The aspic referred to is ordinary gelatin mixed with soup stock instead of plain water. Remove the skin from sardines, then split them open and take out the backbone and cut them into narrow strips. Mix together in equal quantities some stiff mayonnaise sauce and cool, but liquid, aspic jelly then stir in some chopped capers and small pieces of tomato, in the proporton of a dessertspoon of each to half a pint of the mayonnaise and aspic mixture ; and, lastly, add the sardines. Have at hand some small tomato molds which have been rather thickly lined with tomato as pic, fill them with the sardine mixture and leave on ice until the jellies can be unmolded; serve each on a small leaf of lettuce, and surround Avith a salad of water-cress and sliced tomatoes. Suffrage Salad Dressing Yolks of 2 eggs 3 tablespoons of sugar 2 tablespoons of tarragon vinegar 1 pinch of salt Beat well ; cook in double boiler. When cold and ready to serve, fold in % pint of whipped cream. 174 Cucumber Aspic Four large cucumbers, one small onion, half a box of gelatine soaked in half a cup of cold water, salt and white pepper to taste. Peel the cucumbers, cut into thick slices and place, with the sliced onion, over the fire with a scant quart of water. Simmer for an hour, stir in the gela tine and, when this is dissolved, season the jelly, strain it and set aside to cool. It may be formed into small moulds and turned out on lettuce leaves, or used in a border-mould for garnishing a fish or tomato salad, or set to form in a salad bowl and taken out by the spoonful and served on lettuce leaves. French dressing is better with it than mayonnaise. Boiled Mayonnaise Dressing egg piece of butter size of walnut tablespoon of sugar yz teaspoon of mustard 1/2 teaspoon of salt î/4 teaspoon white pepper 1 tablespoon cider vinegar 1 tablespoon boiling water just before putting in double boiler. Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat well until thor oughly mixed. Add boiling water; cook until thick. Use level measures. If too thick use plain cream to thin. 175 '-HI ! SUFFRAGE COOK BOOK Mayonaise Dressing Without Oil 2 Tablespoons Dry Mustard 2 " " Salt 2 " " Flour 2 " " Sugar Sift together through fine strainer three times. Put into a double cooker two cups of milk. Beat four eggs thoroughly. Add to the milk. Melt two tablespoons of butter and add to the milk and eggs. Then add all the above dry sifted in gredients. Put on fire, stirring constantly. When it be gins to thicken add drop by drop one-half teacup vinegar. Cook until thick, which will be about twenty minutes. Remove from fire and put in cool place. MRS. OLIVER H. P. BELMONI, President Political Equality Ass'n. New York. SUFFRAGE COOK BOOK French Dressing y2 teaspoon salt 2 tablespoons lemon juice y2 teaspoon pepper 4 tablespoons olive oil Alabama Dressing: 2 cups of oil yolks of 3 eggs y2 cup of vinegar Make this carefully into a smooth and well blended mayonnaise. It will take fully y2 hour, but the success of the dressing depends upon the mayonnaise. Now stir in slowly y2 bottle chili sauce until well mixed with the mayonnaise. Then chop together very fine 1 bunch of chives, 3 hard boiled eggs, 2 pimentos, y2 green pep per ; add paprika and salt to taste and mix well with the mayonnaise. This will make about 1 quart of dressing. It should be kept in a cool place and covered when not in use. It will keep a long time. 177 SUFFRAGE COOK BOOK SÜFFRAGE COOK BOOK Cooked Salad Dressing Yolks 2 eggs 1/2 teaspoon dry mustard y2 teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar Beat yolks until creamy, add to them the mus tard, salt and sugar. Beat in slowly the butter melted, also add vinegar. . Cook until it thickens. It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream. This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower. Caviare Dressing (For Tomato Salad) 2 heaping tablespoons of caviare Yolks of 2 eggs, boiled hard and grated One tablespoon of chopped onions % tablespoon of paprika 4 tablespoons of olive oil 2 tablespoons of tarragon vinegar 178 179 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK MEAT and FISH SAUCES Bechamel Sauce C peppercorns ^4 cup butter Vi cup flour 1 cup scalded milk % teaspoon salt 1% cups whitestock 1 slice onion 1 slice carrot Bit of Bay leaf Sprig of parsley % teaspoon pepper Cook white stock 20 minutes with onion, car rot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful. Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper. A Sauce for Hot Meats y2 cup sharp vinegar 2 tablespoons Colman's Mustard a little Tabasco Sauce 2 tablespoons Horse Radish y2 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 to mato catsup, 1 small cup sherry (may be omit ted), 1 tablespoon butter, rubbed smooth with flour, 1 small onion chopped very fine, 1 tea spoon currant jelly, salt and pepper. When thoroughly mixed lay slices of the meat in a dish, pour the gravy over, then set dish in the oven until all is well heated through. Serve, Horse Radish Sauce Make a plain white sauce and season to taste. When done add % cup of grated horseradish and 1/2 cup cream. Very good for meats, especially boiling meat. 180 181 SUFFRAGE COOK BOOK 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 sub mitting 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 unfortu nates 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 ap pointees during my term of office was a woman on the Board of Administration, the board hav ing our educational institutions in charge; a woman on the Board of Health; a woman Fac tory Inspector; a woman Parole Officer; a wom an on the State Text Book Commission; two women on the Board of Education, and women physicians at our state hospitals. In every in stance these women gave the State of Kansas bet ter service than did the men whom they suc ceeded. The women of Kansas have "arrived" and the state service is better by their participating in it. Cordially yours, GEORGE H. HODGES. Governor. 182 SUFFRAGE COOK BOOK Cooking takes a little training and a great deal of common sense. 183 SUFFRAGE COOK BOOK EGGS, ETC. Pain d'Oeuf s Beat slightly six eggs, add six tablespoons sug ar, a pinch of salt and one-half teaspoon vanilla. Scald three cups of milk and pour slowly over the eggs, stirring constantly. Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil. When perfectly cold turn upside down into a glass or china serving dish. MRS. CAEEIE CHAPMAN CATT. 184 SUFFRAGE COOK BOOK Bread Crumb Omelet 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 1A CUP butter softened (melt and cool) Beat all well together, pour in to a buttered dish and bake in a slow oven until lightly browned. Should be served at once, as it sinks down when cooling. This does not harm it only it does not look so pretty. If it browns too quickly—cover. Egg Patties Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pep per and salt. Fry in butter, like pancakes. Very good and something different. 185 SUFFRAGE COOK BOOK God sends meat and the devil sends cooks. John Taylor Florentine Eggs in Casseroles Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with yz teaspoon grated Parmesan cheese and 1 teaspoon Becham el sauce. Bake until the eggs are set, and serve immedi ately. This makes a delicious entree. Cheese Souffle 3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour Bake in a quick oven in buttered baking dish. SUFFRAGE COOK BOOK 186 Oyster Omelet y2 pint oysters 3 eggs salt and pepper to taste 2y2 tablespoons butter Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once. Potato Omelet 3 medium potatoes 1 large spoon butter y2 tablespoon lard 5 eggs y2 onion minced season to taste Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add. When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once. 187 1 SUFFRAGE COOK BOOK "Well, Marie " said Jiggles after the town election "for whom did you vote this morning?" "I crossed off the names of all the candidates," re turned 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. 188 SUFFRAGE COOK BOOK I» 189 SUFFRAGE COOK BOOK 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 ap proving 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. 190 SUFFRAGE COOK BOOK CREAMS, CUSTARDS, ETC. Strawberry Short Cake a la Mode 1 cup flour y2 teaspoon Baking powder 14 teaspoon salt 1 heaping tablespoon of butter Sift the dry ingredients together and work in the butter. Mix with enough milk to make a stiff dough which can be rolled as thin as a wafer. Put one thin layer on a pie-pan and butter lightly; lay another layer on first. Bake eight minutes in a moderate oven. When cold cut in pieces and split each piece. Place a large tablespoon of crushed, sweetened strawberries between the layers, add the top lay er, add more berries, and last of all, a heaping tablespoon of ice cream or frozen custard. Frozen Custard (for above Short Cake) To 1 pint of milk add y2 pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch. Add this mixture to the milk and cream as soon as they come to a boil. Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and freeze. 191 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK Stewed Apples Cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover. Put on lid and boil quickly until tender. Sprin kle sugar over them to taste. But never stir the apples at any time. When sugar is on leave the lid off, let cook about five minutes longer, never stirring. Eeady to serve, hot or cold. Cinnamon Apples 3 cups sugar—pinch salt cups water 1 cup cinnamon drops 8 apples Make a syrup of water and sugar. Put in cin namon drops. Pare and core apples. Place in syrup and boil until tender, do not allow to break. Take out when tender and place in a dish or if you wish in individual dishes. Pour over syrup, and allow to cool. When cold pour whipped cream on top of each and a cherry on top of cream. 192 193 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK Fire Apples Select bright red apples, cut off the tops and with a knife remove the meat, leaving only sufficient wall to hold apple in shape. Make a filling of the following: To six apples allow about twelve tablespoons of very dry cooked rice, six tablespoons cracker crumbs, six tablespoons chopped apples, six tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped almonds. Whip one egg thoroughly, place in a cup and fill the cup with milk; stir well and place in a double boiler, adding one-half teaspoon butter, grated rind and juice of one-half lemon and a dash of nutmeg. Cook until it thickens, cool, then mix it into the filling, being careful not to get it too soft. Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a cup ful of water and bake in a moderate oven. Serve with whipped cream or custard sauce. Candied Cranberry Recipe 1 quart berries 2 cups sugar iy2 large cups of hot or cold water pinch of soda Wash and make a little slit in each berry. For each quart of berries put one and a half large cups of hot or cold water in kettle. Then the ber ries, then spread 2 cups sugar over them, also a pinch of soda Keep covered closely all the time, do not stir or lift lid until perfectly cold. From the moment it begins to boil count five minutes— 110 more—to cook them. If you remove the lid the lovely gloss will be lost. Apple Rice 1 cup of rice boiled in water with a piece of butter and a little salt until half done. Then add six apples cut in pieces. Cook together until both rice and apples are well done. Add sugar to taste. When ready to serve pour over melted butter browned. Serve with sugar and cinna mon. MRS. EATMOND EOBINS. 194 195 111. I1.,! SUFFRAGE COOK BOOK Jelly Whip Dissolve one package of gelatin in a cupful of cold water. Add to that two cupfuls of sugar and one quart of boiling water. Divide the mix ture into three parts, in one of which place marshmallows and white grapes. In the second one put pineapple and oranges and in the third nuts. Fill individual glasses with different mix tures and serve them with whipped cream. Deco rate with preserved cherries, candied orange peel and imts. 196 SUFFRAGE COOK BOOK Pineapple Parfait Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quar ters of a cup of sugar for 10 minutes. Add slow ly to well beaten yolks of four eggs, and cook in a double boiler, stirring all the time, until the mixture will coat the spoon. Remove from the fire and beat until cold. Then add two table- spoons of lemon juice and two cups of cream whipped to a stiff froth. Pack in a mold, cover tightly and surround with ice and salt for four hours. Rice % cup of rice washed 7 times 1/2 cup currants lx/4 CUPS milk Yolk of 1 egg 2y2 tablespoons sugar 1 small piece lemon rind Boil rice in a large quantity of boiling water for 20 minutes ; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire ; beat the yolk of an egg in a little milk and stir in the rice. Do not set back on the fire. Serve cold. 197 SUFFRAGE COOK BOOK Pittsburgh Sherbet Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two table- spoons of lemon juice and a syrup made by boil ing together a pint of water and a cupful of sug ar. When cold add four tablespooiis of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar. Lemon Sherbet 1 quart milk 2 cups sugar juice 3 lemons Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then im mediately place in dasher and turn the crank until frozen. 198 SUFFRAGE COOK BOOK Fruit Cocktails Peel and cut one orange and one grapefruit into small pieces, removing all seeds and white bits of skin, add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Stand in a very cold place, or put in the ice cream freezer and partially freeze, serve in small glasses and ornament with maraschino cherries. Reserve the remaining pineapple for a luncheon dish. 199 i SUFFRAGE COOK BOOK Synthetic Quince An Accidental Discovery I put too much, water with, my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of strawberries— also 'left over." The result, being served, looked and tasted exactly like quince, except that the apple was a little softer. CHARLOTTE PERKENT OILMAN. 200 4 SÜFFRAGE COOK BOOK Grape Juice Cup Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cup ful of boiling water and a tablespoon of sugar. Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and a pinch of powdered mace. Bring slowly to the boiling point and simmer for ten minutes. Boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread. Pour this gradually upon the stiffly beaten whites of two eggs. Add the boiling grape juice, dust lightly with grated nutmeg and serve imme diately. 201 SUFFRAGE COOK BOOK Live while you live, the epicure would say and sieze the pleasures of the present day. Doddrtdge Peppermint Cup Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dis solve it over hot water. Add one cupful of powdered sugar and cook until it will spin a thread. Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda. Serve while it foams, sprinkled with a little powdered cinnamon. 202 SUFFRAGE COOK BOOK Unquiet meals make ill digestions. Comedy of Errors Amber Marmalade 1 orange 1 grape fruit 1 lemon Slice very thin. Measure the fruit and add 3 times the quantity of water. Stand in an earthen dish over night and in morning boil for ten min utes. Stand another night and the second morn ing add pint for pint of sugar and boil steadily until it jellies. This should make 8 or 10 glasses but the size of fruit determines the quantity. Stir as little as possible during the two hours or more of the cooking which it requires. Do not vise the rind of the grape fruit. Grape Juice 5 Ibs Concord Grapes 1 quart water sugar Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 Ib. sugar. Bottle and seal. 203 Iriir SUFFRAGE COOK BOOK PRESERVES, PICKLES, ETC. Sour Pickles i i i i peck green tomatoes lb. figs Ib. seeded raisins cup vinegar 4 cups sugar 20 cloves A few sticks cinnamon Sweet Pickles Tomato and Fig Pickles One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water. Chop up a pound of figs, add to the tomatoes, cover with vinegar and boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4 cups of sugar, 20 cloves and a few sticks of cin namon tied in a cheese cloth bag, and cook to gether slowly for % of an hour. LUCEBTIA L. BLANKENBURG. 204 SUFFRAGE COOK BOOK Lemon Butter 6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water butter size of walnut Mix all together with Dove egg beater and cook until it boils. Watch that it does not burn. Kumquat Preserves 1 quart fruit to 1 pint sugar Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling—1 pint sugar to 3 pints water. Drain fruit and put in syrup and simmer slow ly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick. Put the fruit into syrup—place preserving- kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put % teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep. 205 SUFFRAGE COOK BOOK 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 num bers of those who were opposed now favor wom en having the ballot. The results in the State of Washington certainly indicate that women as sist 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. 206 SUFFRAGE COOK BOOK Hire me twenty cooks. —Shakespeare Prunes and Chestnuts 3 Ibs. dried prunes 2 Ibs. large chestnuts y2 lb. Sultana raisins 1 table spoon butter y2 cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour Peal chestnuts and boil until skin can be re moved. Boil prunes and raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when well cooked thicken with flour and vinegar stirred together. Heavenly Hash 2 boxes red raspberries 2 quarts red currants 2 quarts cherries 1 quart gooseberries Stem currants and seed cherries, then measure fruit. To each cup of fruit allow equal amount of sugar. Put the fruit in kettle and add ^ cup of water; when it comes to boil add sugar and boil 20 minutes, then put in jelly glasses. 207 SUFFRAGE COOK BOOK Apple Butter 1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon y2 teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg Boil two hours or longer. Orange Marmalade 6 oranges 2 lemons Slice in small pieces, add six pints of water and let stand in covered dish for 24 hours. Then boil 114 hours ; let stand another 24 hours. Then add pint for pint of sugar with the mixture and boil until it jells. (About 45 minutes). 208 SUFFRAGE COOK BOOK Rhubarb and Fig Jam Cut five pounds rhubarb into inch pieces without peeling. Add one pound figs, four pounds sugar, the grated yellow rind and juice of one lemon and let stand all night. In the morning simmer for an hour. Nut meats may be added if desired. 209 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK Brandied Peaches Take off skins with, boiling water. For each pound of fruit allow % cupful of sugar and % pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw. Spread on platters to cool. When cool, put in jars and fill up with the syrup mixed with just as much good brandy. Have syrup thick and seal hot. Cauliflower Pickles 3 heads cauliflower 2 quarts cucumbers cut in cubes 1 quart onions cut fine 1 pint green peppers cut fine Mustard Sauce 1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vine gar as it is too strong) 6 tablespoons mustard (Coleman's) 1 teaspoon tumeric 1 cup (small) flour 2 cups sugar 3 tablespoons salt Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes ; bottle and seal hot. The cauliflower must be boiled alone before adding. This is very excellent. 210 211 SUFFRAGE COOK BOOK Relish 30 large tomatoes 8 large onions 8 large red peppers 5 tablespoons salt 10 tablespoons sugar 9 cups vinegar Cut the tomatoes and onions and boil one hour with the sugar, vinegar and salt; at the end of an hour put it through a sieve; now return to the stove and add your red peppers, cut very fine, and cook one more hour. Have it about the con sistency of thick cream and bottle hot. Very fine for cold meats, fish, etc. Chili Sauce 30 large red tomatoes 12 medium sized onions 4 red peppers 3 teaspoons salt 12 teaspoons brown sugar 10 cups cider vinegar Chop tomatoes by themselves, then add finely chopped onions and peppers. Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can. 212 SUFFRAGE COOK BOOK Pickles i i i i i peck medium sized pickles gallon cider vinegar cup sugar cup mustard cup salt Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together and pour over pickles cold. Put on a weight—ready to use in three days. Tomato Pickle 2 gallon crocks of sliced green tomatoes sprinkled with salt. 4 small sliced onions mixed and let stand 2 quarts cider vinegar, heated and added 5 cents' worth mixed spices 2 Ibs. brown sugar, and boil. Makes 3 quarts of pickles 213 SUFFRAGE COOK BOOK Corn Salad 2 doz. ears of corn ; boil twenty minutes on cob. Cut off cob ; chop one head cabbage; 3 green pep pers, and 1 red pepper. Mix together. Put in kettle with four pints vinegar ; 3 tablespoons salt, 2 tablespoons ground mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes. Tomato Catsup (very fine) To y2 bushel skinned Tomatoes, add 1 quart good vinegar 1 pound salt 1 pound black pepper (whole) 1 ounce African Cayenne pepper 1/4 pound alspice (whole) 1 ounce cloves 3 small boxes mustard (use less if you do not wish it very hot) 4 cloves of garlic 6 onions (large) 1 pound brown sugar 1 pint peach leaves Boil this mass for 3 hours, stirring constantly to keep from burning. When cool, strain through a sieve and bottle for use. Vegetable coloring may be used if you wish it to remain a bright red. (A family recipe handed down for genera tions and very good, indeed). 214 SUFFRAGE COOK BOOK CANDIES, ETC. Five Oz. Childhood Fondant 1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest This should be on hand in every household where children gladden the hearth. Wherever possible distribute it among the little children of the poor. Rose Leaves Candied Take red roses, remove all the whites at the bottom. Take three times their weight in sugar, put a pint of water to a pint of roses, skin well, shred the roses a little before you put them into the water, and cover them, and when the leaves are tender, put in the sugar. Keep stirring lest they burn and the syrup be consumed. Delicious Fudge Delicious fudge is made with sour cream in stead of fresh milk or cream. 215 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK Taffy 2 Ibs. brown sugar 1 tablespoon butter 1 tablespoon golden syrup % cup water 1 teaspoon vanilla 1 tablespoon white vinegar Mix well and allow it to boil slowly. Skim but do not stir. Boil until a little hardens in water. Then add the vanilla and vinegar. Now pour into buttered tins and when the edges harden, draw lightly to the center. When cool pull until light. When doing so flour the hands lightly. Creole Balls Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons. Boil into little balls and dip in maple or chocolate fondant. 216 Chocolate Caramels 1 pint brown sugar 1 gill milk y2 pint molasses y2 cake sweetened chocolate 1 generous teaspoon butter 1 tablespoon vanilla Boil all of the ingredients (except the vanilla) over a slow fire until dissolved, and stir occasion ally as it burns easily. Test by dropping little in water. If it hardens quickly, remove at once from the fire. Add vanilla and pour into but tered pans. When cool, cut in squares with a buttered knife. Sea Foam For sea foam candy cook three cupfuls of light brown sugar, a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water. Pour it slowly over the stiffly beaten whites of two eggs, beating contin ually until the candy is stiff enough to hold its shape. Then work in half a cupful of chopped nuts and half a teaspoon of vanilla. Drop in small pieces on waxed paper. 217 SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK How to Make Good Coffee When the National Coffee Roasters' Asosci- ation tells how to make good coffee the house wife is naturally interested, no matter how fer vently the family may praise her own brew. Coffee is the business of these gentlemen. They know it from the scientific standpoint as well as practically. Their opinion as to the best method of preparing it for the table is, therefore, worth consideration. They tell us, first of all, that the virtues of the infusion depend primarily upon the fineness with which the roasted bean is ground. Careful experiments have shown, indeed, that when pul verized it gives a larger yield of full strength beverage than in any other shape, so that such grinding is urged in the interest of economy, as well as from a gastronomic standpoint. The grinding, however, must be done imme diately before the coffee is made. Otherwise no little of the delicate and much prized flavor of the bean will escape. The method of making the infusion is gov erned by the solubility of the various elements composing the coffee. The caffeine and caffetaii- nic acid readily dissolve in cold water, but the delicate flavoring oils require a considerable deg- 218 ree of heat. It so happens that water at the boil ing point, 212 deg. F., is twice as effective in ex tracting these flavors as when at a temperature of 150 deg. F. Nevertheless, the usual method of boiling the coffee is unsparingly condemned by the associa tion. The infusion thus made is very high in caffeine and tannic acid. It is muddy, too, and overrich in dissolved fibrous and bitter matters. As most of the deleterious effects of coffee are due to dissolved tannin, owing to excessive boil ing or the use of grounds a second time, this method of making the beverage is unqualifiedly condemned. Steeping—that is, placing the coffee in cold water and permitting it to come to a boil—is also deprecated. An infusion so made contains less caffeine, to be sure, but it lacks the desired aromatic flavor and the characteristic coffee taste. In fine, the association leans to a method of coffee making known as filtration. This consists in pouring boiling water once through finely pulverized coffee confined in a close-meshed mus lin bag. The resultant infusion is one in which the percentage of tannin is extremely low. There is a medium amount of caffeine, but the full flav or and characteristic taste are present. 219 i SUFFRAGE COOK BOOK STATE OF OREGON EXECUTIVE DEPARTMENT SALEM. Dec. 22, 1914. Editress Suffrage Cook Book : Tils 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 en joyed 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 re flected in a number of important measures recent ly adopted in this state, which will make for the public good. Very truly yours, OSWALD WEST. Governor. 220 SUFFRAGE COOK BOOK Cottage Cheese To make cottage cheese effectively, with, an aroma and delicacy equal to its nourishment, a rich milk which has not lost time in souring should be put in an earthenware or stone jar with the lid on, and placed in hot water over a very slow fire until it is well heated with the curd clotted from the whey. When it begins to steam the curd is drained a very short period through cheese cloth. Well mixed with salt and butter and pepper it is an ideal muscle and tissue maker. Cottage cheese is much more easily turned in to brawn, brain and bone than any of the less porous, less ripe cheeses. In fact the curious un comfortably bloated sensation experienced by many who eat other varieties of cheese is uncom mon with cottage cheese. Faulty mastication, peculiar susceptibilities to casein and an excess of other solid foods often causes the distress which follows cheese eating. If well emulsified with saliva by the teeth or mixed with water and not gulped down, cottage cheese serves every sort of food purpose. 221 SUFFRAGE COOK BOOK ALBUMINOUS BEVERAGES The following recipes were kindly contributed by Alida Frances Pattee, author of "Practical Dietetics," an invaluable book for the home. When a large amount of nutriment is required the albuminized drinks are valuable. The egg is a fluid food until its albumen is coagulated by heat. Often the white of egg, dis solved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent, of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certain non-feb rile diseases, especially for the forced alimenta tion of phthisis and melancholia. There are oc casional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the com bination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt to produce nau sea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whites only should be used. Albuminized drinks are most easily prepared cold. When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stir ring constantly, so that lumps of coagulated al bumen do not form. 222 SUFFRAGE COOK BOOK For the Diabetic. In all the albuminous drinks substitute Sweetina for the sugar. The fuel val ue will be 60 calories less in every recipe than when one tablespoon of sugar is used. Energy Value of an Egg 1 medium egg (without shell)_ 60 Calories 1 white of egg (average)__._. 13 " 1 yolk of egg (average).........__... 48 " Egg Broth, 319 Calories1 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 care fully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon. NOTE—Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant. 1 Calculated with 1 tablespoon brandy. 277 cal ories if brandy is omitted. 223 SUFFRAGE COOK BOOK Egg-Nog No. 1,231 Calories1 1 egg Speck salt % tablespoon sugar % Cup milk iy2 tablespoon wine or 1 tablespoon brandy (or less) Beat the egg, add the sugar and salt; blend thoroughly, add the niilk and liquor. Serve im mediately. NOTE.—Have eggs and milk chilled before blending. A grating of nutmeg may be substi tuted for the stimulant. A lemonade shaker may be used for the blending. Egg-Nog No. H, 231 Calories1 I egg % tablespoon sugar Speck salt % Cup milk 1 tablespoon brandy (or less) Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and bran dy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately. 1 Without liquor. 224 SUFFRAGE COOK BOOK Junket Egg-Nog, 289 Calories1 1 egg 1 cup milk 1 tablespoon sugar 2 teaspoons rum, brandy or wine y2 Hansen's Junket Tablet Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dis solved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach. Beef Egg-Nog, 200 Calories 1 egg Speck salt 1 tablespoon sugar y2 cup hot beef broth 1 tablespoon brandy Beat the egg slightly, add the salt and sugar ; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred. 1 Without liquor. 225 ' Infinit»! SUFFRAGE COOK BOOK Coffee Egg-Nog, 175 Calories1 1 egg 1% teaspoon sugar 1/2 scant cup milk or cream y2 scant cup strong coffee Chill ingredients, and blend as for Egg-nog No. II. Pineapple Egg-Nog Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste. Egg and Rum, 315 Calories 1 cup fresh milk Yolk 1 egg L tablespooii sugar Speck salt 'Few grains nutmeg 1 tablespoon rum Beat yolk, add sugar, salt and nutmeg; add milk and rum. NOTE.—For consumptives, taken at about 6 A. M., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion. 1 Calculated with milk. 226 SUFFRAGE COOK BOOK Egg and Brandy, 350 Calories2 3 Eggs 4 tablespoons cold water Nutmeg 4 tablespoons brandy Sugar Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added Give a tablespoonful at a time. Egg and Wine, 125 Calories8 1 egg 3/2 cup cold water Sugar 1 wineglass sherry Nutmeg Beat the egg. Heat the water and wine to gether but not boiling; pour onto the egg, stir ring constantly; flavor with sugar and nutmeg. 2WJthua( sugar. 227 SUFFRAGE COOK BOOK Egg Lemonade, 192 Calories 1 egg 2 tablespoons sugar 2 tablespoons lemon juice 1 cup cold water Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stir ring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired. Malted Milk and Egg, 120 Calories 1 tablespoon Horlick's Malted Milk 1 tablespoon crushed fruit 1 egg 20 drops acid phosphate 1 tablespoon crushed ice % cup ice water Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor. 228 SUFFRAGE COOK BOOK Stokes Mixture Eggs and brandy 196 calories. "2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated." Grape Yolk, 150 Calories 1 tablespoon sugar Speck salt 2 tablespoons Welch's Grape Juice Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this onto the whipped white, blending carefully. Serve cold. Have all ingredients chilled before blending. 229 i ii Mil r SUFFRAGE COOK BOOK SUFFRAGE COOK BOOK Grape Juice and Egg, 270 Calories 1 egg y2 CUP rich milfc 1 tablespoon sugar % cup Welch's Grape Juice Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little pow dered sugar and a taste of grape juice. Serve on yolk mixture. Thill all ingredients before using. Albuminized Milk, 98 Calories 1/2 cup milk (sterile) White 1 egg Salt Put milk and white of egg in a glass fruit jar. cover with air tight cap and rubber band. Shake until thoroughly blended. Strain into glass. A few grains of salt may be added if desired. Two teaspoons of Sanatogen added 30 calories. XOTE.—The blending may be done in a lem onade shaker. Mulled Wine, 250-280 Calories 1 ounce stick cinnamon A slight grating nutmeg Y2 cup boiling water L egg 1/2 cup sherry, port or claret wine 2 tablespoons sugar Put the spices into top of a double boiler with the water. Cover and cook oA'er hot water ten minutes. Add wine to the spiced water and bring to the boiling point, Beat the egg to a stiff froth, add sugar and pour on the mulled wine, and beat well. Serve at once. Albuminized Water, 13 Calories1 1/2 cup ice-cold water (boiled and chilled) White 1 egg Lemon juice Sugar Blend as for "Albuminized Milk," serve plain or add lemon juice and sugar to taste. If set on ice to keep cool, shake before serving. Two teaspoons of Sanatogen added 30 calories. 1 Without lemon juice or sugar. 230 231 SUFFRAGE COOK BOOK Albumin Water (for infants), 13 Calories Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very useful. .The white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled. —Koplik. Albuminized Clam Water, 18 Calories 1 cup cold water Clam Broth White 1 egg To the water add the required amount of the clam broth to make the strength, desired, add the unbeaten white of egg, and follow general direc tions for "Albuminized Milk." Serve cold in dainty glasses. This is a very nutritious drink, and will be retained by the stomach when other nourishment is rejected. NOTE.—Milk may be substituted for the water. 232 SUFFRAGE COOK BOOK Albuminized Orange, 30 Calories1 White 1 egg Juice 1 orange Sugar To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold. Albuminized Sherry, 22 Calories1 White 1 egg % tablespoon sherry Sugar Beat the white stiff, add slowly, while beat ing, the wine and sugar. Serve cold. NOTE.—Have all ingredients cold before blending. Albuminized Grape Juice, 40 Calories1 2 tablespoons Welch's Grape Juice White 1 egg Sugar Chopped ice Put in a dainty glass the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve. 1 Without milk. 233 „ SUFFRAGE COOK BOOK STARCHY BEVERAGES Starchy drinks consist of cereals or cereal pro ducts, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks these ingredi ents are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quantity of nutriment can be taken. Principles of Cooking. As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212° F.), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be readily digested. Time of cooking should be conscientiously kept by the clock. Digestion. The action of ptyaliu is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable por tion of starch may be changed to sugar before reaching the intestines. 234 SUFFRAGE COOK BOOK Barley Water, 180 Calories 2 tablespoons pearl barley 1 quart cold water Wash barley, add cold water and let soak sev eral hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin. NOTE.—Cream or milk and salt may be add ed, or lemon juice and sugar. Barley water is an astringent or demulcent drink used to reduce laxative condition. Rice Water, 100 Calories1 2 tablespoons rice 3 cups cold water Salt Milk Wash the rice; add cold water and soak thir ty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, re heat and dilute with boiling water or hot milk to desired consistency. Season with salt. NOTE.—Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will assist in reducing a laxative condition. 'Without Milk. 235 SUFFRAGE COOK BOOK 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 boil ing water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhoea. NOTE.~For children or adults, use y2 table- spoon barley or rice flour, 1 cup boiling water, 1,4 teaspoon salt Rice Water No. II, 160 Calories 3 tablespoons rice 1 pint boiling water 1 tablespoon stoned raisins Wash rice, put into saucepan with water and raisins ; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste. NOTE.—Do not use raisins in bowel trouble. 236 SUFFRAGE COOK BOOK 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; re plenish the water as it boils away. Strain through a fine sieve or cheese cloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water Oatmeal Water No. II, 220 Calories1 y2 cup fine oatmeal 1 quart water Use sterile water (boiled and cooled). Add oatmeal and stand in warm place (covered), for one and one-half hours. Strain, season, and cool. Sometimes used for dyspeptics. 1 Estimated on one-half the oatmeal. 237 SUFFRAGE COOK BOOK Toast Water, 350 Calories 1 cup stale bread toasted 1 cup boiling water Salt Cut bread in thin slices and in inch squares. Dry thoroughly in oven until crisp and a deli cate brown. Measure, and break into crumbs; add the water and let it stand one hour. Kub through a fine strainer, season and serve hot or cold. The nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea. NOTE.—Milk or cream and sugar may be add ed. Crust Coffee Take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour boiling water over and let soak for about fifteen minutes. This when strained care fully is very acceptable to invalids who are tired of the ordinary drinks, such as lemonade, etc. 238 SUFFRAGE COOK BOOK Cracker Panada, 100 Calories2 4 hard crackers 1 quart water Sugar- Break crackers into pieces and bake quite brown ; add water and boil fifteen minutes, allow to stand three or four minutes. Strain off the liquid through a fine wire sieve; season with salt and a little sugar. This is a nourishing bev erage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever. Bread Panada, 162 Calories cups water 1 tablespoon sugar 2 tablespoons stale white bread crumbs 14 cup white wine 1 tablespoon lemon juice Nutmeg Put water and sugar on to cook, just before it commences to boil add the bread crumbs; stir well, and let it boil three or four minutes. Add the wine, lemon and a grating of nutmeg; let it boil up once more, remove from fire, and keep it closely covered until it is wanted for use, 2 Without sugar. 289 SUFFRAGE COOK BOOK THE COOK SAYS Cook has discovered some little things which help to make her dishes so much above the aver age. When next making griddle cakes add a little brown sugar or molasses to the batter, the cakes will brown better and more easily. Pie crust is best kept cold in the making; to this end an excellent substitute for a rolling pin is a bottle filled with ice water. When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking. Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from ap} pearing round the yolk. Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while. What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespooii of sugar. 240 SUFFRAGE COOK BOOK Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth. As a result, the dough will not dry on the top and the leaves when baked will be much more uniform. To prevent holes appearing in brown bread prick twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven. Cake Hints For those who would excel in cake making these admonitions are offered : First—Cream the shortening. Second—Add sugar slowly and cream it again. Third—Add yolks of eggs well beaten. Fourth—Mix and sift the dry ingredients. Fifth—Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid. Sixth—Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth. Seventh—Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule. 241 .Nil SUFFRAGE COOK BOOK To test the oven heat—A hot oven will brown flour in five minutes ; or you can try if you can hold the hand in it and count twenty. Time of baking—Layer oakes, 20 or 25 min utes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour. Never bang the oven door. The cake will fall if you do. To prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg. When boiling syrup for icing add a pinch of cream of tartar. Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread. I have many times been asked how I retained the color of preserved fruits. I allow for all pre serves equal measure of sugar and fruit. It is impossible to have success if you make large quantities. I never make over three pints at a time—usually one quart. The same method applies to all preserves. If possible, I extract some juice to start with. I then put this with one quart of sugar, (no water if the fruit contains plenty of juice, but if not, I add a little water). Allow this to boil until 242 SUFFRAGE COOK BOOK thick then have fruit ready to drop in; when it boils up, remove scum, and, as the juice is ex tracted by the boiling, dip off and allow only enough to thicken quickly. This juice can be used for sauces, beverages of all kinds—Fruit darkens on account of con tinued boiling. 243 SUFFRAGE COOK BOOK Economical Soap Soap without boiling, will float if not too much ham or bacon drippings are used. Into 1 quart of cold water dissolve the con tents of one can of Babbits potash or lye. Melt to luke warm heat, 6 Ibs, (light weight) of clean drippings that have been strained through cheesescloth several times. Before adding the lye to the strained grease, add 1 large cupful of borax. Stir lye into kettle containing grease and stir constantly until very thick. Pour into a pan, score ; in 10 or 12 hours turn out of pan and let dry. A little perfume may be added if you wish. Lamb drippings makes the finest soap. 244