,illustration3 ,book ,spine3 ,,suffrage ,,cook ,,book ,illustration ,,the ,,suffrage ,,cook ,,book ,,compiled ,,by ,,mrs4 ,l4 ,o4 ,,kleber ,,pittsburgh ,,the ,,equal ,,franchise ,,federation ,,of ,,western ,,pennsylvania ,,mcmxv ,,copyright1 #aiae1 ,,by ,,the ,,equal ,,franchise ,,federation ,,of ,,western ,,pennsylvania ,,dedicated ,,to ,mrs4 ,henry ,villard ,,and ,mrs4 ,j4 ,o4 ,miller ,introduction ,there are cook books and cook books1 and their generation is not ended2 a generation that began in the ,garden of ,eden1 presumably1 for if ,mother ,eve was not vastly different from her daughters she knew how to cook some things better than her neighbors1 and they wanted to know how she made them and she wanted to tell them4 ,indeed1 it has been stated that the very first book printed1 a small affair1 consisted mainly of recipes for messes of food1 and for remedies for diseases common in growing families4 ,whether the very first book printed was a cook book or not1 it is quite true that among the very oldest books extant are those telling how to prepare food1 clothing and medicine4 ,some of these make mighty interesting reading1 particularly the portions relating to cures for all sorts of ills1 likewise of love when it seemed an ill1 and of ill luck4 ,and who wouldn't cheerfully pay money1 even in this enlightened day1 for a book containing recipes for just these same things8 ,for in spite of our higher civilization1 broader education1 and vastly extended knowledge1 we still believe in lucky days1 lucky stones1 and lucky omens4 ,these formed no inconsiderable part of the old time cook book1 and no doubt would constitute a very attractive feature of a modern culinary guide4 ,however1 hardly anyone would confess to having bought it on that account4 ,in these later times professors of the culinary art tell us the cooking has been reduced to a science1 and that there is no more guess work about it4 ,they have given high sounding names to the food elements1 figured out perfectly balanced rations1 and adjusted foods to all conditions of health1 or ill health4 ,and yet the world is eating practically the same old things1 and in the same old way1 the difference being confined mainly to the sauces added to please the taste4 ,now that women are coming into their own1 and being sincerely interested in the welfare of the race1 it is entirely proper that they should prescribe the food1 balance the ration1 and tell how it should be prepared and served4 ,seeing that a large majority of the sickness that plagues the land is due to improper feeding1 and can be prevented by teaching the simple art of cooking1 of serving and of eating1 the wonder is that more attention has not been given to instruction in the simpler phases of the culinary art4 ,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 demand4 ,nor are these sent to minister to the sick1 nor to the working people1 nor to the poor4 ,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 appetites4 ,the simple life promises most in this earthly stage of our existence1 for as we eat so we live1 and as we live so we die1 and after death the judgment on our lives4 ,thus it is that our spiritual lives are more or less directly influenced by our feeding habits4 ,eating and drinking are so essential to our living and to our usefulness1 and so directly involved with our future state1 that these must be classed with our sacred duties4 ,hence the necessity for so educating the children that they will know how to live1 and how to develop into hale1 hearty and wholesome men and women1 thus insuring the best possible social and political conditions for the people of this country4 ,the surest way into the affections of a man is through his stomach1 also to his pocket1 is an ancient joke1 and yet not all a joke1 there being several grains of truth in it1 enough at least to warrant some thoughtful attention4 ,women being the homekeepers1 and the natural guardians of the children1 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 happiness4 ,so say the members of ,equal ,franchise ,associations throughout the length and breadth of our land1 and beyond the border as far as true civilization extends4 ,hence this book which represents an honest effort to benefit the people1 old and young1 native and foreign4 ,it is not a speculative venture but a dependable guide to a most desirable social1 moral and physical state of being4 ,disguise it as we may the fact remains that the feeding of a people is of first importance1 seeing the feeding is the great essential to success1 either social or commercial4 ,the farmer and stock raiser gives special attention to feeding1 usually more to the feeding of his animals than of his children1 or of himself4 ,and yet he wonders why his domestic affairs do not thrive and prosper as does his farming and stock raising4 ,physical trainers are most particular about what the members of their classes eat and drink4 ,one mess of strawberry short cake and cream will unfit a boy for a field contest for a whole week1 while a full meal of dainties may completely upset a man or woman for a day or two4 ,the cook book of the past was filled mainly with recipes for dainties rather than sane and wholesome dishes2 the aim being to please the taste for the moment rather than to feed the body and the brain4 ,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 life1 and that it starts in the kitchen2 that the dining room is a greater social factor than the drawing room4 ,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 ,shakespeare1 ,browning1 and the lurid literature of the day4 ,,erasmus ,,wilson 7,the ,quiet ,observer7 ,the tocsin of the soul--the dinner bell4 --,byron4 ,as it is a serious matter what is put into the human stomach1 ,i feel it incumbent to say that my readers may safely eat everything set down in this book4 ,most recipes have been practically tested by me1 and those of which ,i have not eaten coming with such unquestionable authority1 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 friendship1 and in the other case it will weaken enmity4 ,it being a human ,cook ,book there will likely be some errors1 but as correcting errors is the chief duty and occupation of ,suffrage ,women1 ,i shall accept gratefully whatever criticisms these good women may have to offer4 ,i thank all for the courtesy shown me and hope our united efforts will prove helpful to the ,great ,cause4 ,i ask pardon for any omission of contributors and their recipes4 ,,mrs4 ,l4 ,o4 ,,kleber4 ,list of ,contributors ,mrs4 ,john ,o4 ,miller ,pittsburgh1 ,pa4 ,dr4 ,anna ,howard ,shaw ,new ,york1 ,n4 ,y4 ,lady ,constance ,lytton ,london1 ,england ,jane ,addams ,chicago1 ,ill4 ,governor ,hiram ,w4 ,johnson ,san ,francisco1 ,cal4 ,mrs4 ,henry ,villard ,new ,york1 ,n4 ,y4 ,mrs4 ,f4 ,l4 ,todd ,pittsburgh1 ,pa4 ,mrs4 ,kate ,waller ,barrett ,alexandria1 ,va4 ,mr4 ,george ,w4 ,cable ,northampton1 ,mass4 ,mrs4 ,wallis ,tener ,sewickley1 ,pa4 ,miss ,eliza ,kennedy ,pittsburgh1 ,pa4 ,governor ,george ,h4 ,hodges ,topeka1 ,kansas ,miss ,julia ,lathrop ,washington1 ,d4 ,c4 ,miss ,laura ,kleber ,pittsburgh1 ,pa4 ,mrs4 ,harriett ,taylor ,upton ,warren1 ,ohio ,mrs4 ,desha ,breckenridge ,kentucky ,miss ,louise ,g4 ,taylor ,pittsburgh1 ,pa4 ,mr4 ,irvin ,s4 ,cobb ,new ,york1 ,n4 ,y4 ,miss ,mary ,bakewell ,sewickley1 ,pa4 ,mrs4 ,olive ,dibert ,reese ,johnstown1 ,pa4 ,miss ,lillie ,gittings ,pittsburgh1 ,pa4 ,judge ,ben ,lindsay ,denver1 ,colo4 ,mrs4 ,richard ,morley ,jennings ,pittsburgh1 ,pa4 ,mrs4 ,will ,pyle ,bellevue1 ,pa4 ,mrs4 ,hornberger ,pittsburgh1 ,pa4 ,mr4 ,philip ,dibert ,oakland1 ,calif4 ,miss ,elide ,schleiter ,pittsburgh1 ,pa4 ,mrs4 ,david ,h4 ,stewart ,fair ,hope1 ,ala4 ,miss ,annabelle ,mc,connell ,pittsburgh1 ,pa4 ,mrs4 ,j4 ,g4 ,pontefract ,sewickley1 ,pa4 ,mrs4 ,o4 ,h4 ,p4 ,belmont ,new ,york1 ,n4 ,y4 ,governor ,edward ,f4 ,dunne ,springfield1 ,ill4 ,mrs4 ,enoch ,rauh ,pittsburgh1 ,pa4 ,miss ,helen ,ring ,robinson ,denver1 ,colo4 ,miss ,sarah ,bennett ,pittsburgh1 ,pa4 ,miss ,leah ,alexander ,boise ,city1 ,idaho4 ,mrs4 ,a4 ,hilleman ,pittsburgh1 ,pa4 ,mrs4 ,medill ,mc,cormick ,chicago1 ,ill4 ,mrs4 ,carmen ,london ,glen ,ellen1 ,calif4 ,jack ,london ,glen ,ellen1 ,calif4 ,mrs4 ,edward ,hussey ,binns ,pittsburgh1 ,pa4 ,governor ,joseph ,carey ,cheyenne1 ,wyoming4 ,mrs4 ,edmond ,esquerre ,pittsburgh1 ,pa4 ,mrs4 ,emma ,todd ,moore ,west ,alexander1 ,pa4 ,mrs4 ,samuel ,semple ,brookville1 ,pa4 ,mrs4 ,john ,dewar ,bellevue1 ,pa4 ,governor ,ernest ,lister ,olympia1 ,washington4 ,miss ,anna ,mc,cord ,pittsburgh1 ,pa4 ,mrs4 ,raymond ,robins ,chicago1 ,ill4 ,mrs4 ,c4 ,c4 ,lee ,pittsburgh1 ,pa4 ,mrs4 ,charlotte ,perkins ,gilman ,new ,york1 ,n4 ,y4 ,mrs4 ,robert ,gordon ,pittsburgh1 ,pa4 ,governor ,george ,p4 ,hunt ,phoenix1 ,arizona4 ,miss ,elizabeth ,ogden ,pittsburgh1 ,pa4 ,mrs4 ,mary ,watson ,pittsburgh1 ,pa4 ,joseph ,gittings ,pittsburgh1 ,pa4 ,eugene ,d4 ,monfalconi ,pittsburgh1 ,pa4 ,,portraits ,page ,fanny ,garrison ,villard #cd ,jane ,addams #ch ,helen ,ring ,robinson #dj ,mrs4 ,j4 ,o4 ,miller #db ,julia ,lathrop #dd ,jack ,london #df ,mrs4 ,desha ,breckinridge #eb ,dr4 ,anna ,howard ,shaw #fj ,mrs4 ,samuel ,semple #fb ,william ,lloyd ,garrison #ff ,harriet ,taylor ,upton #gd ,mary ,roberts ,reinhart #hj ,mrs4 ,enoch ,rauh #hf ,irvin ,s4 ,cobb #id ,mrs4 ,medill ,mc,cormick #ajj ,mrs4 ,k4 ,w4 ,barrett #ajb ,dr4 ,harvey ,w4 ,wiley #ajd ,governor ,w4 ,p4 ,hunt #aaj ,miss ,eliza ,kennedy #abb ,governor ,hiram ,johnston #abf ,mme4 ,nazimova #acb ,hon4 ,ben ,lindsay #ach ,governor ,joseph ,m4 ,carey #adb ,lady ,constance ,lytton #aeb ,governor ,m4 ,alexander #aef ,mrs4 ,raymond ,robins #afj ,governor ,edward ,f4 ,dunne #afd ,mrs4 ,f4 ,m4 ,roessing #agj ,mrs4 ,oliver ,h4 ,p4 ,belmont #agf ,governor ,george ,h4 ,hodges #ahb ,mrs4 ,carrie ,chapman ,catt #ahd ,george ,w4 ,cable #aij ,mrs4 ,charlotte ,perkin ,gilman #bjj ,lucretia ,l4 ,blankenburg #bjd ,governor ,ernest ,lister #bjf ,governor ,oswald ,west #bbj ,,index ,,soups ,page ,asparagus #bb ,spinach #bc ,crab ,jumbo #bc ,tomato #bd ,vegetable #be ,chestnut #bf ,peanut ,butter ,broth #bg ,invalids #bg ,peanut #bh ,french ,oyster #bi ,mock ,oyster #bi ,split ,pea #cj ,black ,bean #ca ,carrot #ca ,veal #cb ,,fish1 ,,oysters1 ,,etc4 ,boiled ,white ,fish #ce ,virginia ,fried ,oyster #cf ,creamed ,lobster #cg ,salmon ,croquettes #cg ,royal ,salt ,mackerel #ci ,shrimp ,wriggle #dj ,,meats1 ,,poultry1 ,,etc4 ,baked ,ham #db ,chop ,suey #da ,veal ,kidney ,stew #da ,daube #dc and #fb ,roast ,duck #df ,veal ,loaf #dg ,ducks #dh ,blanquette of ,veal #di ,spitine #ej ,risotti a la ,milanaise #ej ,liver ,dumplings #ea ,a ,baked ,ham #eb ,belgian ,hare #ec ,pepper ,pot #ec ,delicious ,mexican ,dish #ed ,hungarian ,goulash #ed ,stewed ,chicken #ee ,chicken ,pot ,pie #ee ,anti's ,favorite ,hash #ef ,giblets and ,rice #eg ,savory ,lamb ,stew #eh ,squab ,casserole #ei ,cheap ,cuts of ,beefsteak #fa ,chicken ,croquettes #fc ,liver a la ,creole #fc ,nuts as a ,substitute for ,meat #fd ,pecan ,nut ,loaf #fe ,nut ,hash #fg ,nut ,turkey #fh ,nut ,scrapple #fi ,nut ,roast #gj ,oatmeal ,nut ,loaf #ga ,,vegetables ,cream ,potatoes #gd ,french ,fried ,potatoes #ge ,potatoes ,au ,gratin #ge ,croquettes #ge ,pittsburgh ,potatoes #gf ,sweet ,potato ,souffle #gf ,potatoes a la ,lyonnaise #gg ,stuffed ,potatoes #gg ,potato ,dumpling #gh ,stuffed ,tomatoes #gi ,potato ,puffers #gh ,baked ,tomatoes #hj ,green ,string ,beans #ha ,fresh ,beans #ha ,barbouillade #hb ,boiled ,rice #hc ,spinach #hc ,spaghetti #hd ,baked ,beans #he ,creamed ,mushrooms #hf ,macaroni a la ,italienne #hg ,macaroni ,dressing #hh ,rice with ,cheese #hi ,rice with ,nuts #hi ,carrot ,croquettes #ij ,potato ,balls #ij ,vegetable ,medley1 ,baked #ia ,,savories #ie ,tomato ,toast #if ,ham ,toast #if ,cheese ,savories #ig ,sardine ,savories #ig ,oyster ,savories #ih ,rice and ,tomato ,savory #ih ,stuffed ,celery #ii ,,bread1 ,,rolls1 ,,etc4 ,fine ,bread #ajj ,excellent ,nut ,bread #aja ,virginia ,butter ,bread #ajb ,bran ,bread #ajb ,dr4 ,wylies' ,recipes #ajc ,dr4 ,wylies' ,recipes #ajd ,polenta--,corn ,meal #aje ,corn ,bread #ajf ,nut ,bread #ajf ,hymen ,bread #ajg ,corn ,bread #ajg ,brown ,bread #ajh ,egg ,bread #ajh ,quick ,waffles #aji ,dumplings ,that ,never ,fall #aji ,french ,rolls #aaa ,drop ,muffins #aaa ,soft ,gingerbread #aab ,gingerbread #aab ,cream ,gingerbread #aac ,cream ,gingerbread ,cakes #aac ,parliament ,gingerbread #aad ,soft ,gingerbread #aad ,sally ,lunn #aae ,griddle ,cakes #aae ,sour ,milk ,recipes #aaf-aag ,,cakes1 ,,cookies1 ,,tarts1 ,,etc4 ,mocha ,tart #aah ,mocha ,tart ,filling #aah ,icing #aah ,filling #aai ,icing #aai ,filling for ,cake #aai ,nut ,cake #abj ,icing #abj ,christmas ,cakes #aba ,cocoanut ,tarts #aba ,suffrage ,angel ,cake #abb ,cinnamon ,cake #abc ,spice ,cake #abd ,black ,walnut ,cake #abd ,scripture ,cake #abe ,ratan ,kuchen #abg ,golden ,cake #abh ,pineapple ,cake #abh ,ginger ,cookies #abi ,pound ,cake #acj ,doughnuts #aca ,cream ,cake #aca ,one ,egg ,cake #acc ,devil's ,food #acc ,bride's ,cake #acd ,date ,cake #acd ,pfeffernusse 7,pepper ,nuts7 #ace ,cocoanut ,cake #ace ,jam ,cake #acf ,lace ,cakes #acg ,hickory ,nut ,cake #ach ,lace ,cakes #aci ,marshmallow ,teas #aci ,apple ,sauce ,cake #adj ,quick ,coffee ,cake #adj ,sand ,tarts #ada ,sand ,tarts #ada ,cheap ,cake #ada ,hermits #adc ,hermits #adc ,cocoanut ,cookies #add ,,pastries1 ,,pies1 ,,etc4 ,grape ,fruit ,pie #ade ,spice ,pie #ade ,cream ,pie #adf ,pie ,crust #adf ,suffrage ,pie #adg ,orange ,pie #adh ,lancaster ,county ,pie #adh ,brown ,sugar ,pie #adi ,banbury ,tart #adi ,filling #adi ,,puddings ,hasty ,pudding #aec ,bakewell ,pudding #aed ,graham ,pudding #aee ,norwegian ,prune ,pudding #aee ,plain ,suet ,pudding #aeg ,suet ,pudding #aeg ,cottage ,fruit ,pudding #aeh ,prune ,souffle #aeh ,plum ,pudding #aei ,lemon ,cream #afj ,lemon ,hard ,sauce #afa ,corn ,pudding #afa ,raw ,carrot ,pudding #afa ,,sandwich ,,recipes ,hawaiian #afe ,chocolate #afe ,caramel #afe ,fruit #afe ,cucumber #aff ,anchor ,canapes #aff ,sardine #aff ,filling #afg ,apple ,sandwich #afg ,,salads1 ,,salad ,,dressings ,pear ,salad #afh ,potato ,salad #afh ,codfish ,salad #afi ,swedish ,wreathes #afi ,bean ,salad #agj ,hot ,slaw #aga ,creole ,salad #aga ,colored ,salads #agb ,colored ,salads #agc ,orange ,salad #agc ,tomato ,aspic #agd ,suffrage ,salad ,dressing #agd ,cucumber ,aspic #age ,mayonnaise ,dressing ,boiled #age ,mayonnaise ,dressing ,without ,oil #agf ,french ,dressing #agg ,alabama ,dressing #agg ,cooked ,salad ,dressing #agh ,caviare ,salad ,dressing #agi ,,meat ,,and ,,fish ,,sauces ,bechamel ,sauce #ahj ,hot ,meat ,sauce #ahj ,gravy for ,warmed ,meats #aha ,horseradish ,sauce #aha ,,eggs ,pain d',oeufs #ahd ,bread ,crumbs and ,omelette #ahe ,egg ,patties #ahe ,florentine ,egg in ,casseroles #ahf ,cheese ,souffle #ahf ,oyster ,omelette #ahg ,potato ,omelette #ahg ,,creams1 ,,custards1 ,,etc4 ,strawberry ,shortcake a la ,mode #aia ,frozen ,custard #aia ,stewed ,apples #aib ,cinnamon ,apples #aic ,fire ,apples #aid ,candied ,cranberries #aie ,apple ,rice #aie ,jelly ,whip #aif ,pineapple ,parfait #aig ,rice #aig ,pittsburgh ,sherbet #aih ,lemon ,sherbet #aih ,fruit ,cocktails #aii ,synthetic ,quince #bjj ,grape ,juice ,cup #bja ,peppermint ,cup #bjb ,amber ,marmalade #bjc ,grape ,juice #bjc ,,preserves1 ,,pickles1 ,,etc4 ,sour ,pickles #bjd ,sweet ,pickles #bjd ,lemon ,butter #bje ,kumquat ,preserves #bje ,prunes and ,chestnuts #bjg ,heavenly ,hash #bjg ,apple ,butter #bjh ,orange ,marmalade #bjh ,rhubarb and ,fig ,jam #bji ,brandied ,peaches #baj ,cauliflower ,pickles #baa ,mustard ,sauce #baa ,relish #bab ,chili ,sauce #bab ,pickles #bac ,tomato ,pickle #bac ,corn ,salad #bad ,tomato ,catsup #bad ,,candies1 ,,etc4 ,rose ,leaves ,candied #bae ,childhood ,fondant #bae ,fudge #bae ,taffy #baf ,creole ,balls #baf ,chocolate ,caramel #bag ,sea ,foam #bag ,,miscellaneous ,good ,coffee #bah-bai ,cottage ,cheese #bba ,albuminous ,beverages #bbb-bcc ,starchy ,beverages #bcd-bci ,the ,cook ,says ,beverages #bdj-bdc ,economical ,soap #bdd ,editress ,suffrage ,cook ,book3 ,our hired girl1 she's ',lizabuth ,ann2 ,an' she can cook best things to eat6 ,she ist puts dough in our pie-pan1 ,an' pours in somepin' 'at's good an' sweet2 ,an' nen she salts it all on top ,with cinnamon2 an' nen she'll stop ,an' stoop an' slide it1 ist as slow1 ,in th' old cook-stove1 so's 'twon't slop ,an' git all spilled2 nen bakes it1 so ,it's custard-pie1 first thing you know6 ,an' nen she'll say ,clear out o' my way6 ,they's time fer work1 an' time fer play6 ,take yer dough1 an' run1 child1 run6 ,er ,i cain't git no cookin' done6 ,my best regards ,,james ,,whitcomb ,,riley4 ,indigestion is the end of love4 ,,soups ,asparagus ,soup #d bunches asparagus #a small onion #a pint milk #a_/b pint cream #a #a_/b tablespoon sugar #a large tablespoon butter #a #a_/b tablespoon flour pepper to season ,wash and clean asparagus1 put in saucepan with just enough water to cover1 boil until little points are soft4 ,cut these off and lay aside4 ,fry onion in the butter and put in saucepan with the asparagus4 ,cook until very soft mashing occasionally so as to extract all juice from the asparagus4 ,when thoroughly cooked put through sieve4 ,now add salt1 sugar and flour blended4 ,stir constantly and add milk and cream1 and serve at once4 7,do not place again on stove as it might curdle4 ,croutons may be served with this74 ,spinach ,soup #a_/b peck spinach #b tablespoons butter #a #a_/b tablespoon sugar #a #a_/b teaspoons salt #a small onion #a pint rich milk #b tablespoons flour #a_/b cup water ,put spinach in double boiler with the butter and water4 ,let simmer slowly until all the juice has been extracted from the spinach4 ,fry the onion and add4 ,now thicken with the flour blended with the water and strain4 ,add the milk very hot4 ,do not place on the fire after the milk has been added4 ,half cream instead of milk greatly improves flavor4 ,crab ,gumbo #c doz4 medium ,okra #a doz4 ,crabs cleaned #b onions fried ,add the ,crabs1 then small can tomatoes4 ,thyme1 parsley1 bay leaf4 ,tomato ,soup #a large can tomatoes or equivalent of fresh tomatoes4 #a small onion #a tablespoon salt dash paprika #b #a_/b tablespoons sugar #a tablespoon butter #b #a_/b tablespoons flour #b cups hot milk #a pint water ,put tomatoes with #a pt4 water to boil1 boil for at least half hour4 ,fry onion in butter and add to soup with sugar and salt4 ,when thoroughly cooked thicken with the flour blended with a little water4 ,now strain4 ,have the milk very hot1 not boiling4 ,stir constantly while adding milk to soup and serve at once4 ,do not place on the stove after the milk is in the soup4 #a cup of cream instead of #b cups of milk greatly improves the soup4 ,vegetable ,soup #b #a_/b lbs4 of beef 7with soup bone7 #c quarts of water #a tablespoon sugar salt to suit taste a few pepper corns #a cup of each1 of the following vegetables diced small carrots ,potatoes ,celery #b tablespoons onion cut very fine #a_/b head cabbage cut very fine #a_/b can corn 7or its equivalent in fresh7 #a_/b can peas 7or its equivalent fresh7 #b tablespoons minced parsley #a_/d cup turnip and parsnip if at hand 7not necessary7 #a_/b can tomatoes 7or equivalent fresh7 ,put meat in large kettle and boil for an hour2 now add all the other ingredients and cook until soft4 ,ready then to serve4 ,this soup can be made as a cream soup without meat and is delicious4 ,in this case you take a good sized piece of butter and fry all the vegetables slightly1 excepting the potatoes4 ,now cover all1 adding potatoes with boiling water and cook until tender4 ,when done season and add hot milk and #a cup cream4 ,this is very fine4 ,in making this soup without meat omit the tomatoes and use string beans instead4 ,tell me what you eat1 and ,i'll tell you what you are4 ,brillat ,savarin4 ,chestnut ,soup #a qt4 chestnuts 7,spanish preferred7 #a pint chicken stock #b tablespoons flour #a teaspoon sugar salt and paprika to taste ,cover chestnuts with boiling water slightly salted4 ,cook until quite soft and rub through coarse sieve1 add stock1 and seasoning2 then thicken with flour blended with water4 ,let simmer five minutes and serve at once4 ,in case stock is not available milk can be used with a little butter added4 ,peanut ,butter ,broth #a pt4 fresh sweet milk #a pt4 water #a #a_/b tablespoons peanut butter #a tablespoon catsup ,salt1 pepper or other season to taste4 ,pour liquid with peanut butter into double boiler2 dissolve butter so there are no hard lumps4 ,do not let milk boil but place on moderately hot fire4 ,just before serving add the catsup and seasoning4 ,soup for ,invalids ,cut into small pieces one pound of beef or mutton or a part of both4 ,boil it gently in two quarts of water4 ,take off the scum and when reduced to a pint1 strain it and season with a little salt4 ,give one teacupful at a time4 ,peanut ,soup ,peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by its warmth and furnishing protein to the body to repair its waste4 ,pound to a paste a cupful of nuts from which the skin has been removed1 add it to a pint of milk and scald2 melt a tablespoon of butter and mix it with a like quantity of flour and add slowly to the milk and peanuts2 cook until it thickens and season to taste4 ,chestnuts1 too1 make a splendid soup4 ,boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft2 pass through sieve and add two tablespoons of sweet cream1 and season to taste4 ,if too thick1 add water4 ,mock ,oyster ,soup ,the oyster plant is used for this delicious dish--by many it is known as salsify4 ,scrape the vegetable and cut into small pieces with a silver knife 7a steel knife would darken the oyster plant74 ,cook in just enough water to keep from burning1 and when tender press through a colander and return to the water in which it was cooked4 ,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 pepper4 ,a little chopped parsley may be added before serving4 #a_/b cup cream instead of all milk greatly improves taste4 ,french ,oyster ,soup #a quart oysters #a quart milk #a slice onion #b blades mace #a_/c cup flour #a_/c cup butter #b egg yolks salt and pepper ,clean oysters by pouring over #c_/d cup cold water4 ,drain1 reserve liquor1 add oysters1 slightly chopped1 heat slowly to boiling point and let simmer #bj minutes2 strain4 ,scald milk with onion and mace4 ,make white sauce and add oyster liquor4 ,just before serving add egg yolks1 slightly beaten4 ,split ,pea ,soup 7,green or ,yellow7 #a #a_/b pints split peas 7green or yellow7 #b #a_/d quarts water #b small onions #a carrot #a parsnip 7if at hand7 #a cup milk #a_/b cup cream #a teaspoon salt 7more if liked7 ,pepper and paprika to taste #a #a_/b teaspoons sugar ,soak #a #a_/b pints of split peas over night2 next day add #b #a_/d quarts water and the vegetables1 cut fine2 also the sugar1 salt and pepper and cook slowly three hours2 now mash through sieve4 ,if it boils down too much add a little water4 ,after putting through sieve place on stove and add hot milk and cream4 ,if it is not thin enough to suit add more milk4 ,stock may be used if same is available4 ,black ,bean ,soup ,one pint of black beans soaked over night in #c quarts of water4 ,in the morning pour off the water and add fresh #c quarts4 ,boil slowly #d hours4 ,when done there should be #a quart4 ,add a quart of beef stock1 #d whole cloves1 #d whole allspice1 #a stalk of celery1 #a good-sized onion1 #a small carrot1 #a small turnip1 all cut fine and fried in a little butter4 ,add #a tablespoon flour1 season with salt and pepper and rub through a fine sieve4 ,serve with slices of lemon and egg balls4 ,carrot ,soup ,one quart of thinly sliced carrots1 one head of celery1 three or four quarts of water1 boil for two and one-half hours2 add one-half cupful of rice and boil for an hour longer2 season with salt and pepper and a small cupful of cream4 ,veal ,soup ,knuckle of veal #b #a_/b pounds #b raw eggs #c quarts water #b tomatoes cut fine #a_/b onion salt and pepper to season a little flour #a_/b cup vermicelli or alphabet macaroni #b eggs1 beaten very light #a #a_/b tablespoons parmesan cheese ,put veal in stewing pan and allow it to cook until thoroughly done4 ,now chop meat and add cheese1 flour1 salt and pepper if needed and form into little balls about the size of a marble4 ,while preparing these1 drop in macaroni and cook until tender4 ,now add the meat balls4 ,if too thick use a little water4 ,beat the eggs lightly and add while boiling4 ,war ,not ,only ,kills ,bodies ,but ,ideals ,,mrs4 ,,henry ,,villard1 ,president of ,women's ,peace ,conference4 ,must the pride with which women point to the life saving character of the work of the numberless charitable agencies throughout the country--with a resultant lowering of the death rate in our great cities--be offset by the slaughter of our best beloved ones on the field of battle or their death by disease in camps8 ,no longer ought we to be called upon to be particeps criminis with men to the extent of being compelled to pay taxes which are largely used for the support of the army and navy4 ,moreover1 a recourse to war as a means of righting wrongs is full of peril to the whole human race4 ,not only are bodies killed1 but the ideals which alone make life worth living are for the time being lost to sight4 ,in place of those finer attributes of our nature--compassion1 gentleness1 forgiveness--are substituted hatred1 revenge and cruelty4 ,illustration ,he was a bold man that first ate an oyster4--,swift4 ,virginia ,fried ,oysters ,make a batter of four tablespoons of sifted flour1 one tablespoon of olive oil or melted butter1 two well-beaten whites of eggs1 one-half teaspoon of salt1 and warm water enough to make a batter that will drop easily4 ,sprinkle the oysters lightly with salt and white pepper or paprika4 ,dip in the batter and fry to a golden brown4 ,drain1 and serve on a hot platter1 with slices of lemon around them4 ,creamed ,lobster #b tablespoons butter #a #a_/b pints milk #b tablespoons flour season to taste ,when cooked beat in the yolk of an egg4 ,pick to pieces #a can of lobster1 juice of #a onion1 juice of #a lemon1 stalk of celery chopped fine1 paprika1 sweet peppers1 cut fine4 ,mix all together and serve in ramekins4 ,serve very hot4 ,serves #ab people4 ,salmon ,croquettes ,fresh salmon or #a can of salmon #b eggs #a_/b cup butter #a cup fine bread crumbs #a teaspoon baking powder #a_/b cup of cream #a pinch of paprika salt to season ,mix well and form into croquettes4 ,roll in egg and cracker crumbs and fry in deep fat4 ,partial suffrage has taught the women of ,illinois the value of political power and direct influence4 ,already the effect of the ballot has been shown in philanthropic1 civic and social work in which women are engaged and the women of this state realizing that partial suffrage means so much to them1 wish to express their deepest interest in the outcome of the campaign for full suffrage which eastern women are waging this year4 ,so we say to the women in the four campaign states this year3 ,you are working not only toward your own enfranchisement but toward the enfranchisement of the women in all the non-suffrage states in the union4 ,your victory means victory in other states4 ,you are our leaders at this crucial time and thousands of women are looking to you4 ,you have their deepest and heartiest co-operation in your campaign work for much depends upon what you do in working for that victory which we hope will come to the women of ,pennsylvania1 ,new ,york1 ,new ,jersey and ,massachusetts in this year of #aiae4 ,,jane ,,addams4 ,illustration ,broiled ,salt ,mackerel ,wash and scrape the fish4 ,soak all night1 changing the water at bed time for tepid and again early in the morning for almost scalding hot4 ,keep this hot for an hour by setting the vessel containing the soaking fish on the side of the range4 ,wash next in cold water with a stiff brush or rough cloth1 wipe perfectly dry1 rub all over again with salad oil and vinegar or lemon juice and let it lie in this marmalade for a quarter of an hour before broiling4 ,place on a hot dish with a mixture of butter1 lemon juice and minced parsley4 ,shrimp ,wriggle #a pint fresh shrimps #a heaping cup hot boiled rice #a medium size green pepper #a tablespoonful ,worcestershire sauce #b tablespoons tomato catsup #a scant pint cream with heaping teaspoon flour butter size of egg paprika and salt to taste4 ,dissolve flour in cream1 add shrimps1 rice1 pepper 7chopped71 pour in cream1 add butter1 add condiments1 add just before serving #a wineglass sherry or ,madeira4 ,,helen ,,ring ,,robinson4 ,illustration ,chop ,suey ,chop ,suey is made of chopped meat and the gizzards of ducks or chickens1 #a cup of chopped celery and #a_/b cup of shredded almonds4 ,mix with the following sauce3 #a tablespoon butter and #a teaspoon arrow root stirred into #a cupful broth4 ,add #a teaspoon worcestershire sauce and simmer all for twenty minutes4 ,veal ,kidney ,stew #a veal kidney #a small onion #a tablespoon butter #b tomatoes cut fine #a small can mushrooms #a_/b tablespoon parsley #d tablespoons raw potatoes cut in small pieces ,seasoning to taste ,wash1 clean and cut fine a veal kidney4 ,fry onion in butter until light brown1 add kidney1 tomatoes1 mushrooms1 parsley1 potatoes1 seasoning and water1 and cook until tender4 ,,meats1 ,,poultry1 ,,etc4 ,baked ,ham 7a la ,miller7 #a ten or twelve pound ham #a #a_/b lb4 brown sugar #a pint sherry wine 7cooking sherry7 #a cup vinegar 7not too strong7 #a cup molasses cloves 7whole7 ,scrub and cleanse ham2 soak in cold water over night2 in morning place in a large kettle and cover with cold water2 bring slowly to the boiling point and gradually add the molasses1 allowing #ah minutes for each pound4 ,when ham is done remove from stove and allow it to become cold in the water in which it was cooked4 ,now remove the ham from water2 skin and stick cloves 7about #a #a_/b dozen7 over the ham4 ,rub brown sugar into the ham2 put in roasting pan and pour over sherry and vinegar4 ,baste continually and allow it to warm through and brown nicely4 ,this should take about #a_/b hour4 ,serve with a garnish of glazed sweet potatoes4 ,caramel from ham is served in a gravy tureen4 ,remove all greases from same4 ,this is a dish fit for the greatest epicure4 ,illustration ,man is a carnivorous production and must have meals1 at least one meal a day4 ,he cannot live like wood cocks1 upon suction4 ,but like the shark and tiger1 must have prey4 ,although his anatomical construction1 bears vegetables1 in a grumbling way4 ,your laboring people think beyond all question4 ,beef1 veal and mutton1 better for digestion4 ,byron4 ,daube #d lb4 rump 7,larded with bacon7 #b large onions #b tablespoons flour #a small can tomatoes #a cup water #a clove garlic #b sprigs thyme--#a bay leaf #a_/d sweet pepper several carrots parsley ,first fry meat1 then remove to platter4 ,start gravy by first frying the onions a nice brown2 then add flour and brown2 drain the tomatoes and fry2 add rest of ingredients2 put meat into this and let it cook slowly for five to six hours4 ,u4 ,s4 ,,department ,,of ,,labor ,,children',s ,,bureau ,,washington ,november #bd1 #aiad4 ,editress ,suffrage ,cook ,book3 ,your letter of ,november #bast is received4 ,will the following be of any use for the ,suffrage ,cook ,book8 ,is it not strange how custom can stale our sense of the importance of everyday occurrences1 of the ability required for the performance of homely1 everyday services8 ,think of the power of organization required to prepare a meal and place it upon the table on time6 ,no wonder a mere man said1 ,i can't cook because of the awful simultaneousness of everything4 ,yours faithfully1 ,,julia ,c4 ,,lathrop4 ,illustration ,glen ,ellen1 ,sonoma ,co41 ,california4 ,,yacht ,,roamer ,november #e1 #aiad4 ,editress ,suffrage ,cook ,book3 ,forgive the long delay in replying to your letter4 ,you see1 ,i am out on a long cruise on the ,bay of ,san ,francisco1 and up the rivers of ,california1 and receive my mail only semi-occasionally4 ,yours has now come to hand1 and ,i have consulted with ,mrs4 ,london1 and we have worked out the following recipes1 which are especial tried favorites of mine3 ,roast ,duck ,the only way in the world to serve a canvas-back or a mallard1 or a sprig1 or even the toothsome teal1 is as follows3 ,the plucked bird should be stuffed with a tight handful of plain raw celery and1 in a piping oven1 roasted variously #h1 #i1 #aj1 or even #aa minutes1 according to size of bird and heat of oven4 ,the blood-rare breast is carved with the leg and the carcass then thoroughly squeezed in a press4 ,the resultant liquid is seasoned with salt1 pepper1 lemon and paprika1 and poured hot over the meat4 ,this method of roasting insures the maximum tenderness and flavor in the bird4 ,the longer the wild duck is roasted1 the dryer and tougher it becomes4 ,hoping that you may find the foregoing useful for your collection1 and with best wishes for the success of your book4 ,sincerely yours1 ,,jack ,,london4 ,illustration ,veal ,loaf #c pounds ,veal #a_/d lb4 ,salt ,pork #a teaspoon salt #a_/d teaspoon pepper4 ,of the following mixture #a_/d teaspoon sage1 thyme1 and sweet marjoram #b eggs #a cup stock4 ,if not procurable use #a_/b cup water and #a_/b cup milk #c_/d cup bread crumbs ,have meat ground fine as possible4 ,then mix thoroughly with the herbs1 #a egg1 pepper and salt1 #a_/b cup stock and #a_/b cup crumbs4 ,form a loaf and brush top and sides with the second egg4 ,now1 scatter the remaining #a_/d cup of crumbs over the moistened loaf4 ,place in a baking pan with the #a_/b cup of stock and bake in a moderate oven three hours1 basting very frequently1 and adding water in case stock is consumed4 ,ducks ,take two young ducks1 wash and dry out thoroughly2 rub outside with salt and pepper--lay in roasting pan1 breast down4 ,cut in half one good sized onion and an apple cut in half 7not peeled74 ,lay around the ducks and put in about one and one-half pints hot water4 ,cover with lid of roasting pan and cook in a medium hot oven4 ,in an hour turn ducks on back and add a teaspoon of tart jelly4 ,leave lid off and baste frequently4 ,in another hour the ducks are ready to serve4 ,pour off fat in pan4 ,make thickening for gravy 7not removing the onion or apple74 ,for the filling1 take stale loaf of bread1 cut off crust and rub the bread into crumbs1 dissolve a little butter 7about one tablespoon71 add that to the crumbs4 ,salt and pepper to taste and as much parsley as is desired4 ,mix and stuff the ducks4 ,from the standpoint of ,science1 ,health1 ,beauty and ,usefulness1 the ,art of ,cooking leads all the other arts1--for does not the preservation of the race depend upon it8 ,l4 ,p4 ,k4 ,blanquette of ,veal #b cups cold roast veal #c teaspoons cream #b teaspoons flour yolks of #b eggs #bj or #cj small onions1 the kind used for pickling4 ,saute the veal a moment in butter or lard without browning4 ,sprinkle with flour and add water making a white sauce4 ,add any gravy you may have left over1 or #b or #c bouillon cubes and the onions and let cook #c_/d of an hour on slow fire4 ,just before serving add yolks of eggs mixed with cream4 ,cook for a moment1 sprinkle with finely chopped parsley and serve4 ,spitine ,cut from raw roast beef very thin slices4 ,spread with a dressing made of grated bread crumbs1 a beaten egg and seasoned to taste4 ,roll up and put all on a long skewer and brown in a little hot butter4 ,risotti a la ,milanaise #b lbs4 rice #a chicken #a can mushrooms #a lump butter ,parmesan cheese ,cut up chicken and cook in water as for stewing1 seasoning to taste4 ,when almost done add mushrooms and cook a little longer4 ,now put a large lump of butter in a pan and after washing the rice in several waters1 dry on a clean napkin1 and add to butter1 stirring constantly4 ,do not allow it to darken4 ,cook about ten minutes and remove from fire4 ,take baking dish and put the rice in bottom4 ,now sprinkle generously with parmesan cheese4 ,cut chicken up and remove all bones1 pour over rice and cook until dry1 adding gravy from time to time4 ,this can be eaten hot or cold4 ,der ,mensch ist was er iszt4 ,german4 ,liver ,dumplings 7,leber ,kloese7 #a calf's liver #a_/h lb4 ,suet #a small onion #a_/d loaf bread #c eggs #b tablespoons bread crumbs ,salt1 pepper and ,sweet marjorie to taste4 ,soak liver in cold water for one hour1 then skin and scrape it and run it through meat chopper twice2 the second time adding the suet4 ,brown finely cut onion in two tablespoons of lard2 add salt1 pepper and sweet marjorie to taste4 ,soak #a_/d loaf bread in cold water1 squeeze out the water and mix the bread with the liver1 then add three well beaten eggs and enough flour to stiffen4 ,drop one dumpling with a spoon into one gallon of water 7slightly salted71 should it cook away1 then add more flour before cooking the remainder of the mixture4 ,boil thirty minutes1 and longer if necessary4 ,when properly cooked the middle of the dumpling will be white4 ,before serving1 brown bread crumbs in butter and sprinkle over the dumplings4 ,a ,baked ,ham ,should be ,kentucky cured and at least two years old4 ,soak in water over night4 ,put on stove in cold water4 ,let it simmer one hour for each pound4 ,allow it to stand in that water over night4 ,remove skin1 cover with brown sugar and biscuit or cracker crumbs1 sticking in whole cloves4 ,bake slowly until well browned1 basting at intervals with the juices4 ,do not carve until it is cold4 ,this is the way real ,kentucky housekeepers cook ,kentucky ham4 ,,desha ,,breckinridge4 ,illustration ,an ill cook should have a good cleaver4 ,owen ,meredith4 ,belgian ,hare #b rabbits #a quart sour cream ,thin slices of fat bacon ,skin rabbits and wash well in salt water4 ,cut off the surplus skin and use only the backs and hind quarters4 ,place in roasting pan1 putting one slice of bacon on each piece of rabbit4 ,have the oven hot4 ,start the rabbits cooking1 turning the bacon over so it will brown2 when brown turn down the gas to cook slowly4 ,pour #a_/b the cream over in the beginning and baste often4 ,when half done pour in the remainder of the cream and cook #a #a_/b hours4 ,if there is no sour cream1 add #a tablespoon of vinegar to sweet cream4 ,the cream makes a delicious sauce4 ,pepper ,pot ,knuckle of ,veal #d lbs4 ,honey ,comb tripe #a ,potato #a ,red ,pepper #a onion ,a little summer savory ,sweet ,basil ,soak tripe over night in salt water4 ,boil meat and tripe four to six hours4 ,delicious ,mexican ,dish ,soak and scald a pair of sweetbreads1 cut into small bits2 take liquor from three dozen large oysters2 add to sweetbreads with #c tablespoons of gravy from the roast beef1 and #a_/d lb4 of butter chopped and rolled in flour2 cook until sweetbreads are tender2 add oysters2 cook #e minutes2 add #c_/d cup of cream2 serve with or without toast4 ,hungarian ,goulash #c lbs4 beef 7cut in squares7 #f oz4 bacon 7cut in dice7 #a_/b pint cream #d oz4 chopped onion ,cook onion and bacon2 add salt and pepper2 pour over them #a_/b pint water in which #a_/b teaspoon of extract of beef is added4 ,add the meat and cook slowly one hour2 then add cream with paprika to taste and simmer for two hours4 ,add a few small potatoes4 ,stewed ,chicken ,clean and cut chicken and cover with water2 add a couple sprigs of parsley2 #a bayleaf and a small onion4 ,when chicken is almost done add salt and pepper to suit taste4 ,when chicken is done place in dish or platter and add one half cup cream to the gravy2 thicken with a little blended flour and strain over chicken4 ,chicken ,pot ,pie ,prepare same as for stewed chicken4 ,when done remove chicken from bones2 now boil potatoes enough for family4 ,line a deep baking dish or a deep pan with good rich paste4 ,sprinkle flour in bottom4 ,lay in a layer of chicken2 now potatoes1 sprinkle with a little salt and pepper2 now cut thin strips of dough1 lay across2 then a layer of chicken2 then a layer of potatoes1 and so on until the top of the pan is reached2 pour over all the chicken1 the gravy and put a crust over all the top and bake until well done and nicely browned4 ,make little punctures in dough to allow the steam to escape4 ,tell me what you eat1 and ,i'll tell you what you are4--,brillat ,savarin4 ,anti's ,favorite ,hash 7,unless you wear dark glasses you cannot make a success of ,anti's ,favorite ,hash47 #a lb4 truth thoroughly mangled #a generous handful of injustice4 7,sprinkle over everything in the pan7 #a tumbler acetic acid 7well shaken7 ,a little vitriol will add a delightful tang and a string of nonsense should be dropped in at the last as if by accident4 ,stir all together with a sharp knife because some of the tid bits will be tough propositions4 --,ebensburg ,mountaineer ,herald4 ,husband 7,angrily7 ,great guns6 ,what are they ,lamb ,chops1 ,pork ,chops or ,veal ,chops8 ,wife 7serenely7 ,can't you tell by the taste8 ,he3 ,no1 ,i can't1 nor anybody else6 ,she3 ,well1 then1 what's the difference8 ,giblets and ,rice ,boil #b or #c strings of chicken giblets 7about #a pound7 until quite tender1 drain1 trim from bones and gristle and set aside4 ,boil one cup rice in one quart water for fifteen minutes4 ,drain1 put in double boiler with broth from giblets and let boil #a hour4 ,brown #a tablespoon flour in #a tablespoon butter and #a teaspoon sugar1 add #a chopped onion1 and boiling water until smooth and creamy1 then add some bits of chopped pickles or olives1 salt1 pepper1 teaspoonful of vinegar and lastly giblets1 cover and let simmer for twenty minutes4 ,put rice into a chop dish1 serve giblets in the center4 ,may be garnished with tomato sauce or creamed mushrooms or pimentos4 ,for a man seldom thinks with more earnestness of anything than he does of his dinner4 ,sam'l ,johnson4 ,savory ,lamb ,stew ,take two pounds spring lamb and braise light with butter size of a walnut4 ,add #c cups boiling water1 #c onions1 salt and pepper1 and let simmer slowly for #a_/b hour4 ,then add six peeled raw potatoes and small head of young cabbage 7cut in eighths7 cover closely and allow at least an hour's slow boiling4 ,this can be made on the stove1 in the oven1 or in fireless cooker4 ,the flavor of this dish can be varied by the addition of two or three tomatoes4 ,squab ,casserole #c eggs boiled hard #a teaspoon parsley1 cut fine butter seasoning to taste #a teaspoon parmesan a few little onions few potato balls bread crumbs ,clean the squab and dry thoroughly4 ,cut eggs fine1 add parsley1 parmesan cheese and seasoning4 ,now stuff each squab with this stuffing1 putting a small piece of butter in each bird and sew up4 ,place in a baking pan with a lump of butter and brown nicely on all sides4 ,now add a little water and cover and cook slowly until well done4 ,while they are cooking add little onions and potato balls to the gravy4 ,i have sent but one recipe to a cook book1 and that was a direction for driving a nail1 as it has always been declared that women do not know how to drive nails4 ,but that was when nails were a peculiar shape and had to be driven in particular way1 but now that nails are made round there is no special way in which they need to be driven4 ,so my favorite recipe cannot be given you4 ,as for my effort in the culinary line--,i have not made an effort in the culinary line for more than at least thirty years1 except once to make a clam pie1 which was pronounced by my friends as very good4 ,but ,i cannot remember how ,i made it4 ,i have a favorite recipe1 however1 something of which ,i am very fond and which ,i might give to you4 ,i got it out of the newspapers and it is as follows3 ,spread one or two rashers of lean bacon on a baking tin1 cover it thickly with slices of cheese1 and sprinkle a little mustard and paprika over it4 ,bake it in a slow oven for half an hour and serve with slices of dry toast4 ,now that is a particularly tasty dish if it is well done4 ,i never did it1 but somebody must be able to do it who could do it well4 ,faithfully yours1 ,,anna ,h4 ,,shaw4 ,illustration ,daube ,brown a thick slice from a round of beef in a hot pan and season carefully1 adding water to make a pan gravy2 add also a pint of tomato juice and onion juice to taste2 cover and simmer gently for at least an hour and a half2 turn the meat frequently1 keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned4 ,when served1 it should be1 if carefully done1 very tender4 ,the gravy may be thickened or not1 according to individual taste4 ,,mrs4 ,,sam',l ,,semple4 ,illustration ,liver a la ,creole ,take a fine calf liver4 ,skin well and cut in thick slices4 ,season with salt and pepper4 ,fry in deep fat and drain4 ,chop fine two tablespoons parsley4 ,melt two tablespoons butter1 toss in parsley and pour at once over liver and serve4 ,chicken ,croquettes #a pound of chicken #c teaspoons chopped parsley #a #a_/b cups cream #a small onion #a_/d pound butter #a_/d pound bread crumbs season to taste #a pinch of paprika ,grind meat twice4 ,boil the onion with the cream and strain the onion out4 ,let cool and pour over crumbs4 ,add parsley and butter1 and make a stiff mixture4 ,now add seasoning4 ,mix all together by beating in the meat4 ,if too thick add a little milk and form into croquettes1 and put in ice box4 ,when cool dip in beaten egg and then in crackers or bread crumbs4 ,fry in deep fat4 ,nuts as ,a ,substitute for ,meat ,although many are trying to eliminate so much meat from menus on account of its soaring cost1 the person who performs hard labor must have in its place something which contains the chief constituents of meat1 protein and fats1 or the body will not respond to the demands made upon it because of lowered vitality from lack of food elements needed4 ,scientific analyses have proven that nuts contain more food value to the pound than almost any other food product known4 ,ten cent's worth of peanuts1 for example1 at #g cents a pound will furnish more than twice the protein and six times more energy than could be obtained by the same outlay for a porterhouse steak at #be cents a pound4 ,one reason for the tardy appreciation of the nutritive value of nuts is their reputation of indigestibility4 ,the discomfort from eating them is often due to insufficient mastication and to the fact that they are usually eaten when not needed1 as after a hearty meal or late at night1 whereas1 being so concentrated1 they should constitute an integral part of the menu1 rather than supplement an already abundant meal1 says the ,philadelphia ,ledger4 ,they should be used in connection with more bulky carbohydrate foods1 such as vegetables1 fruits1 bread1 crackers1 etc42 too concentrated nutriment is often the cause of digestive disturbance1 for a certain bulkiness is essential to normal assimilation4 ,pecan ,nut ,loaf #a cup hot boiled rice #a cup pecan nut meat 7finely chopped7 #a cup cracker crumbs #a egg #a cup milk #a #a_/d teaspoons salt pepper to taste #a teaspoon melted butter ,mix rice1 nut meats1 cracker crumbs2 then add egg well beaten1 the milk1 salt and pepper4 ,turn into buttered bread pan2 pour over butter1 cover and bake in a moderate oven #a hour4 ,put on hot platter and pour around same this sauce3 ,cook #c tablespoons butter with slice of onion and a few pimentos1 stirring constantly4 ,add #c tablespoons flour2 stir1 pour in gradually #a #a_/b cups milk4 ,season and strain4 ,i am in earnest4 ,i will not equivocate--,i will not excuse--,i will not retreat a single inch--,,and ,i ,,will ,,be ,,heard4 ,,wm4 ,,lloyd ,,garrison4 ,illustration ,nut ,hash ,nut hash is a good breakfast dish4 ,chop fine cold boiled potatoes and any other vegetable which is on hand and put into buttered frying pan1 heat quickly and thoroughly1 salt to taste1 and just before removing from the fire stir in lightly a large spoonful of peanut meal for each person to be served4 ,to prepare the meal at home1 procure raw nuts1 shell them and put in the oven just long enough to loosen the brown skin2 rub these off and put the nuts through the grinder adjusted to make meal rather than an oily mixture4 ,this put in glass jars1 and kept in a cool place will be good for weeks4 ,it may too1 be used for thickening soups or sauces1 or may be added in small quantities to breakfast muffins and griddle-cakes4 ,potato soup1 cream of pea1 corn or asparagus and bean soup may be made after the ordinary recipes1 omitting the butter and flour and adding four tablespoons of peanut meal4 ,nut ,turkey ,nut turkey for ,thanksgiving instead of the national bird1 made by mixing one quart of sifted dry bread crumbs with one pint of chopped ,english walnuts--any other kind of nuts will go--and one cupful of peanuts1 simply washed and dried1 and adding a level teaspoon of sage1 two of salt1 a tablespoon of chopped parsley1 two raw eggs1 not beaten1 and sufficient water to bind the mass together4 ,then form into the shape of a turkey1 with pieces of macaroni to form the leg bones4 ,brush with a little butter and bake an hour in a slow oven and serve with drawn butter sauce4 ,a dinner roast made of nuts and cheese contains the elements of meat4 ,cook two tablespoons of chopped onion in a tablespoon of butter and a little water until it is tender1 then mix with it one cupful each of grated cheese1 chopped ,english walnuts and bread crumbs1 salt and pepper to taste and the juice of half a lemon2 moisten with water1 using that in which the onion has been cooked2 put into a shallow baking dish and brown in the oven4 ,hickory nut loaf is another dish which can take the place of meat at dinner4 ,mix two cups of rolled oats1 a cupful each of celery and milk1 two cups of bread crumbs and two eggs1 season and shape1 then bake #bj minutes4 ,serve with a gravy made like other gravy1 with the addition of a teaspoon of rolled nuts4 ,nut ,scrapple ,on a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork4 ,to make it1 take two cupfuls of cornmeal1 one of hominy and a tablespoon of salt and cook in a double boiler1 with just enough boiling water until it is of the consistency of frying4 ,while still hot add two cupfuls of nut meats which had been put through the chopper2 pour into buttered pan and use like other scrapple4 ,peanut omelet is a delicious way to serve nuts4 ,make a cream sauce with one tablespoon of butter1 two tablespoons of flour and three-quarters of a cupful of flour and three-quarters of a cupful of milk poured in slowly4 ,take from the fire1 season1 add three-quarters of a cupful of ground peanuts and pour the mixture on the lightly beaten yolks of three eggs4 ,fold in the stiffly beaten whites1 pour into a hot baking dish and bake for #bj minutes4 ,nut ,roast #c eggs 7beaten with egg beater7 #b cups ,english ,walnut meats milk to moisten it #d cups of bread crumbs 7grated7 #a small tablespoon butter pinch salt4 #a #a_/b cups of walnut meats will do4 #a_/d lb4 of the meats is #a #a_/b cups4 ,a #a_/d lb4 of the meats equals #a_/b lb4 in the shells and the labor of shelling is saved4 ,melt butter and pour over mixture1 salt1 then add enough milk to moisten1 so as to form the shape of a loaf of bread4 ,too little milk will cause the loaf to separate1 likewise1 too much will make it mushy4 ,chop walnuts exceedingly fine4 ,bake between #bj to #cj minutes in buttered bread pan or baking dish4 ,a small slice goes very far as it is solid and rich4 ,serve with hot tomato sauce4 ,this makes a delicious luncheon dish1 served with peas and a nice salad4 ,oatmeal ,nut ,loaf ,oatmeal nut loaf can be served cold in place of meat for ,sunday night tea4 ,put two cups of water in a sauce pan2 when boiling add a cupful of oatmeal1 stirring until thick2 then stir in a cupful of peanuts that have been twice through the grinder1 two tablespoons of salt1 half a teaspoon of butter1 and pack into a tin bucket with a tight fitting lid and steam for two hours2 slice down when cold4 ,this will keep several days if left in the covered tin and kept in a cool place4 ,a delicious sandwich filling can be made from chopped raisins and nuts mixed with a little orange or lemon juice4 ,cooked prunes may be used instead of raisins4 ,rastus3 ,so you wife am one of dem ,suffragettes8 ,why don't yo show her de evil ob sech pernicious doctrine by telling her her place am beside de fireside8 ,sambo3 ,huh6 ,she dun shoot back sayin' dat if it wasn't foh her takin' in washin' dere wouldn't be any fireside4--,puck4 ,,vegetables ,cream ,potatoes ,bake the potatoes in a slow oven4 ,when perfectly cold slice rather thin4 ,put into a pan1 sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece4 ,cover these floured potatoes with small bits of butter4 ,if the butter is put in in one piece the potatoes get broken before the butter reaches them all4 ,sprinkle in a little salt and put in enough cream so that they are about half covered4 ,if you use more cream they will cook too tender and be mushy before the cream is cooked down4 ,stand by them4 ,stir with a knife blade lifting them from the bottom but not turning them over4 ,when they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further4 ,if you have not cream add a little more butter but the cream is better than the butter4 ,,harriet ,,taylor ,,upton1 ,president1 ,ohio ,women's ,suffrage ,association4 ,warren1 ,ohio4 ,illustration ,french ,fried ,potatoes ,wash and pare the potatoes and cut into any desired shape4 ,drain well4 ,fry in smoking fat until nicely browned1 then drain on browned paper4 ,season well and serve4 ,potatoes ,au ,gratin ,cut cold boiled potatoes into cubes and make a cream dressing4 ,butter the baking dish1 put in a layer of potatoes and then a layer of the dressing1 then sprinkle with a little parmesan cheese2 now a layer of potatoes and then a layer of dressing and then cheese1 put in oven and allow them to brown4 ,potato ,croquettes ,pare sweet or white potatoes and boil as for mashed potatoes4 ,when done and mashed add a good lump of butter and season well2 add a little hot milk1 form into croquettes and dip into beaten egg1 then in bread or cracker crumbs4 ,cook in deep fat4 ,garnish with parsley4 ,let the sky rain potatoes4--,shakespeare ,pittsburgh ,potatoes #a onion #a quart potato cubes #a_/b can pimentos #b cups white sauce #a_/b lb4 cheese #a teaspoon salt ,cook potatoes with chopped onion4 ,drain and add pimentos cut fine4 ,pour white sauce over2 stir in cheese2 bake in a moderate oven4 ,sweet ,potato ,souffle ,boil some sweet potatoes and ripe chestnuts separately1 adding a little sugar to the water in which the chestnuts are boiled4 ,mash all well together and add some cream and butter and beat until light4 ,then place for a minute or two in the oven to brown4 ,potatoes a la ,lyonnaise ,cut cold boiled potatoes into tiny dice of uniform size4 ,put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes4 ,with a skimmer remove the onions and turn the potatoes into the hissing butter4 ,toss and turn with a fork1 that the dice may not become brown4 ,when hot1 add a teaspoon of finely chopped parsley and cook a minute longer4 ,remove the potatoes from the pan with a perforated spoon1 that the fat may drip from them4 ,serve very hot4 ,stuffed ,potatoes ,wash good sized potatoes4 ,bake them and cut off tops with a sharp knife1 and with a teaspoon scoop out the inside of each potato4 ,put this in a bowl with two ounces of butter1 the yolks of two eggs1 salt to taste1 pepper and sugar4 ,potato ,dumplings ,to be served with ,german ,pot ,roast or ,beef a la mode4 #d large raw potatoes grated #h large boiled potatoes grated #b eggs #c_/d cup bread crumbs #a tablespoon melted butter ,mix eggs with grated raw potatoes1 add bread crumbs and butter1 lastly grated boiled potatoes and salt1 mix flour with the hands while forming dumplings size of large egg1 drop at once into boiling salted water4 ,boil twenty minutes1 drain1 lay on platter and sprinkle with fried chopped onions1 bread crumbs browned in butter4 ,potato ,puffers ,peel and grate #h large potatoes1 one onion1 mix at once with two or three eggs 7before potatoes have time to discolor74 ,have spider very hot with plenty of hot fat4 ,drop into flat cakes #c in4 in diameter1 fry crisp brown on one side then turn and fry second side4 ,serve immediately with apple sauce or stewed fruit of any kind4 ,stuffed ,tomatoes 7,luncheon ,dish47 #e large tomatoes #a tablespoon minced green 7sweet7 peppers minced onion #c or #d pork sausages #b cups bread crumbs #a teaspoon or tablespoon of minced parsley salt and pepper #a tablespoon melted butter ,boil the sausages ten minutes1 then skin and chop fine4 ,hollow your tomatoes using about #a_/b cup of the solid parts1 chopping fine4 ,mix all thoroughly then heap into the tomato shells4 ,put large tablespoon butter in baking pan and bake about #bj minutes in hot oven4 ,green peppers and sausages can be omitted if so preferred4 ,this stuffed tomato served with bread and butter can be used as a first course instead of bouillon and also can be used as a substitute for meat4 ,baked ,tomatoes #h large smooth tomatoes #b green peppers #a tsp4 salt #a #a_/b pints milk #a good sized onion #a #a_/b ,t4 sugar flour ,wash tomatoes1 do not peel1 slice piece from top of each and scoop out a little of the tomato4 ,cut peppers in two lengthwise and remove seeds--place in cold water4 ,now put onion and peppers through meat chopper1 sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish2 now put ground onion and ground peppers on top of tomato4 ,put butter in skillet and when melted1 not brown1 stir in flour until a paste is formed1 now add gradually the milk as you would for cream dressing1 stir constantly4 ,the dressing must be very thick to allow for the water from the tomatoes4 ,put this sauce around the tomatoes1 not on top and place in a moderate oven to bake about one hour slow4 ,serve if possible in the same dish in which it was baked as it is very attractive4 ,,mary ,,roberts ,,rinehart4 ,illustration ,green ,string ,beans #a_/d ,peck ,fry in ham or bacon1 #a onion2 add #a cup tomatoes1 #a sprig thyme1 #a clove garlic--parsley4 ,add beans and #a cup water4 ,cook #a #a_/b hours4 ,fresh ,beans 7,green or ,yellow47 #a_/d peck beans #a good size onion #a_/b clove of garlic #b small tomatoes #a pinch of thyme #a_/b tablespoon butter #a_/b tablespoon bacon fat ,salt to taste ,cut beans lengthwise very thin4 ,put butter and bacon fat in saucepan4 ,cut up onion and let it fry to a light brown4 ,then wash beans and put them in the fat4 ,add garlic and tomatoes1 7cut up7 and thyme--a little salt and a little water4 ,cook4 ,barbouillade ,a dish from fair ,provence #a large or two small egg-plants2 two cucumbers2 four onions2 six tomatoes2 #a green pepper4 ,peel and cut separately all vegetables2 fry sliced onions in a teaspoon of lard2 add tomatoes1 crushing them and stirring until quite soft2 add half a teaspoon of salt1 then the cucumber1 egg-plant1 and green pepper1 stirring over a hot fire for ten minutes2 place over a slow fire and stew for three hours4 ,if the vegetables are fresh and tender1 nothing else is needed1 but if they are somewhat dry1 add a cupful of stock4 ,cold barbouillade is excellent to spread on bread for sandwiches4 ,barbouillade is usually served hot with rice boiled a la ,creole4 ,boiled ,rice ,wash very thoroughly one cupful of rice2 boil for twenty minutes in three quarts of boiling water2 drain and shake well1 pour cold water over the rice to separate the grains1 and set in the oven a few minutes to keep hot4 ,spinach ,wash thoroughly1 then throw into cold water and bring to boiling point2 then add #a_/d teaspoon of soda and boil #e minutes4 ,turn into colander1 let cold water run over it1 drain well1 squeezing out water with spoon1 then chop very fine2 add creamed butter1 salt and pepper4 ,heat again thoroughly1 then serve with hard boiled eggs sliced on top4 ,spaghetti #a_/b box ,spaghetti #a can tomatoes #a_/b large onion #a teaspoon salt #a_/h teaspoon pepper #c tablespoons sugar #a tablespoon flour #a pint water #a tablespoon butter #a #a_/b lbs4 boiling meat ,sap ,sago or ,parmesan cheese4 ,boil spaghetti twenty-five minutes in salt water1 drain1 and run cold water over it to separate4 ,while the spaghetti is boiling make sauce as follows3 put the butter in the skillet and when hot put in the onion and let brown4 ,then add the tomatoes1 meat1 water1 salt1 pepper1 sugar and cook thoroughly for one and one-half hours4 ,then add flour mixed with a little water2 thicken to the consistency of cream2 strain4 ,take baking dish and place a layer of spaghetti1 then a layer of sauce1 then sprinkle this with the cheese1 continue until the pan is filled1 allowing cheese to be on the top4 ,bake one-half hour in a moderate oven4 ,baked ,beans #a quart beans #a scant teaspoon baking soda #c tablespoons molasses #a_/d pound salt pork #a_/d pound bacon #c tablespoons vinegar #a_/b teaspoon mustard salt and pepper to taste #c tablespoons catsup ,soak beans over night in luke warm water with soda4 ,in morning pour off water and wash in cold water4 ,now place salt pork in bottom of bean crock and put layers of beans on top1 sprinkle with pepper and salt1 when filled nearly to top put on slices of bacon4 ,now blend mustard with vinegar1 now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water4 ,bake in a slow oven for at least six hours1 longer if necessary4 ,creamed ,mushrooms #a lb4 mushrooms flour to thicken #a_/d lb4 butter #a_/b pt4 sweet cream ,to one pound of cleaned and well strained mushrooms1 add #a_/d lb4 of fresh butter4 ,allow mushrooms to cook in butter about five minutes4 ,sprinkle enough flour to thicken4 ,when well mixed1 pour in gently a little more than #a_/b pint of sweet cream4 ,allow it to boil1 add salt and pepper to taste4 ,,mrs4 ,,enoch ,,rauh4 ,illustration ,macaroni a la ,italienne #b lbs4 ground meat #b onions #a large tablespoon butter #a #a_/b tablespoons sugar salt and pepper to taste #a large can tomatoes #b lbs4 macaroni ,parmesan cheese #b1 #c or #d cups water ,put butter in a pan and allow it to melt1 add onions and cook until light brown1 not dark4 ,now add meat and cook slowly1 now add sugar1 and seasoning and tomatoes1 and as it cooks down add #a cup of water4 ,allow it to cook three hours or longer1 adding more water as it needs it4 ,it will turn dark1 almost a mahogany1 as it nears the finishing point4 ,when almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes4 ,do not allow it to cook entirely4 ,when done drain off water4 ,now take baking dish1 and put a layer of macaroni on bottom1 now a layer of parmesan cheese1 now a layer of the tomato and meat sauce1 now a layer of cheese and repeat with macaroni1 cheese1 sauce1 etc41 until the top is reached4 ,put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven1 being careful that it is not too hot4 ,regarding how much water to add must be determined by cook4 ,some times it boils more rapidly4 ,the sauce must not be too thin4 ,to serve with ,macaroni ,italienne the following is very fine4 ,have the butcher cut a #b pound round steak as thin as possible and prepare the following way3 #a generous cup grated bread crumbs #b anchovies1 cut fine #a_/b tablespoon parsley1 cut fine #c eggs boiled hard #a_/b tablespoon parmesan cheese seasoning to taste ,grate the bread1 cut anchovies and parsley fine4 ,mix all with seasoning and cheese and spread on steak4 ,now place the eggs which have been boiled hard1 peel1 and allow to remain whole on top of bread crumbs1 etc4 ,place at equal distance from each other1 and roll up and bind with skewers or cord4 ,put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done1 at which time the meat roll will also be ready to serve4 ,place the roll on a dish and cut in slices4 ,this1 with a light salad1 is sufficient for a dinner4 ,rice ,with ,cheese ,cook a cup of rice in rapidly boiling1 salted water until almost ready for the table4 ,drain1 mix with a pint of white sauce1 pour into a baking dish1 cover with slices of cheese1 and bake in a moderate oven twenty minutes4 ,the white sauce may also be flavored with cheese4 ,rice ,with ,nuts ,prepare rice as above1 and mingle with white sauce2 add half a cup of chopped nuts--pecans or hickory nuts preferred2 sprinkle a few chopped nuts over surface1 and brown in quick oven4 ,,mrs4 ,,samuel ,,semple1 ,president1 ,state ,federation of ,pennsylvania ,women4 ,carrot ,croquettes ,boil four large carrots until tender2 drain and rub through a sieve1 add one cupful of thick white sauce1 mix well and season to taste4 ,when cold1 shape into croquettes1 and fry same as other croquettes4 ,potato ,balls ,two soup plates of grated potatoes which have been boiled in the skins the day before4 ,add four tablespoons flour or bread crumbs1 a little nutmeg and salt1 one-half cup of melted butter and the yolks of four eggs and one cupful croutons 7fried bread--in butter--cut into small cubes74 ,mix together1 then add the beaten whites of the eggs4 ,mix well and form into balls1 then boil in boiling salt water about fifteen or twenty minutes4 ,serve with bacon cut into small squares on top4 ,to be eaten with stewed dried fruits cooked together--prunes1 apricots1 apples4 ,,mrs4 ,,raymond ,,robins4 ,vegetable ,medley1 ,baked ,to take the place of the roast on a meatless menu1 try the following3 ,soak and boil one-half pint of dried beans to make a pint of pulp1 putting it through a colander to remove the skins4 ,take small can of tomato soup and to this allow a pint of nuts ground1 two raw eggs1 half a cup of flour browned1 one small onion minced and a tablespoon of parsley1 also minced4 ,season to taste with sage1 sweet marjoram1 celery salt1 pepper and paprika and mix the whole well1 stirring in half a cup of sweet milk4 ,put into a well-greased baking tin and brown for #bj minutes in a quick oven4 ,serve hot on a flat dish as you would a roast with brown gravy or tomato sauce4 ,women cannot make a worse mess of voting than men have4 ,they will make mistakes at first4 ,that is to be expected4 ,it will not be their fault1 but the fault of the men who have withheld from them what they should have had before this4 ,but eventually they will get their bearings1 and will use the ballot to better effect than men have used it4 ,whatever the outcome1 it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men4 ,we need to tighten up at one end of the voting question and broaden out at the other4 ,we should take from the ignorant1 worthless and unfit men who possess it1 that right of suffrage which they do not know how to use4 ,we should give to the thousands of intelligent women of the country the right of suffrage which should be theirs4 ,,irvin ,s4 ,,cobb4 ,illustration ,the waste of good materials1 the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection1 that whereas ,god sends good meat1 the devil sends cooks4 ,e4 ,smith4 ,,savories ,hot savory and cold salad are always to be recommended--some suggestions that are worth remembering4 ,a hot savory and a cold salad make a good combination for the summer luncheon1 and the savory is a useful dish for the disposition of left-over scraps of meat1 fish1 etc4 ,the foundation of a savory is usually a triangle or a finger of buttered brown bread toast1 or fried bread1 pastry or biscuit4 ,the filling may be varied indefinitely1 and its arrangement depends upon available materials4 ,here are a few suggestions for the use of materials common to all households4 ,he that eats well and drinks well1 should do his duty well4 ,tomato ,toast ,half an ounce of butter1 two ounces of grated cheese1 one tablespoon of tomato2 paprika4 ,melt the butter and add the tomato 7either canned or fresh stewed71 then the grated cheese2 sprinkle with paprika and heat on the stove4 ,cut bread into rounds or small squares1 fry and pour over each slice the hot tomato mixture4 ,ham ,toast ,mince a little left-over boiled ham very finely4 ,warm it in a pan with a piece of butter4 ,add a little pepper and paprika4 ,when very hot pile on hot buttered toast4 ,any left-over scraps of fish or meat may be used up in a similar way1 and make an excellent savory to serve with a green salad4 ,cheese ,savories ,butter slices of bread and sprinkle over them a mixture of grated cheese and paprika4 ,set them in a pan and place the pan in the oven1 leaving it there until the bread is colored1 and the cheese set4 ,serve very hot4 ,sardine ,savories ,sardines1 one hard boiled egg1 brown bread1 parsley4 ,cut the brown bread into strips and butter them4 ,remove the skin and the bones from the sardines and lay one fish on each finger of the bread4 ,chop the white of the egg into fine pieces and rub the yolk through a strainer4 ,chop the parsley very fine and decorate each sardine with layers of the white1 the yolk and the chopped parsley4 ,season with pepper and salt4 ,oyster ,savories ,these make a more substantial dish1 and are delicious when served with a celery salad3 ,six oysters1 six slices of bacon1 fried bread1 seasoning4 ,cut very thin strips of bacon that can be purchased already shaved is best for the purpose4 ,season the oysters with pepper and salt1 and wrap each in a slice of the bacon1 pinning it together with a wooden splint 7a toothpick74 ,place each oyster on a round of toast or of fried bread1 and cook in the oven for about five minutes4 ,serve very hot1 and sprinkle with pepper4 ,savory ,rice and ,tomato ,fry until crisp a quarter pound of salt pork4 ,put into the pan with it a medium-sized onion1 minced fine and brown4 ,all this to three cupfuls of boiled rice2 mix in two green peppers seeded and chopped1 and a cupful of tomato sauce4 ,season all to taste with salt and pepper1 turn into a buttered baking dish1 sprinkle with fine breadcrumbs and small pieces of butter4 ,brown4 ,stuffed ,celery ,a most delicious relish is made with ,roquefort cheese1 the size of a walnut1 rubbed in with equal quantity of butter1 moistened with sherry 7lemon juice will serve if sherry be not available71 and seasoned with salt1 pepper1 celery salt1 and paprika2 then squeezed into the troughs of a dozen slender1 succulent sticks of celery4 ,this is a very appropriate prelude to a dinner of roast duck4 ,,jack ,,london4 ,here is bread which strengthens man's heart1 and1 therefore1 is called the staff of life4 ,mathew ,henry ,,bread1 ,,rolls1 ,,etc4 ,fine ,bread #c small potatoes #a tablespoon lard #b handfuls salt #a handful sugar ,soak the magic yeast cake in a little luke warm water4 ,add a little flour to this1 and let it stand an hour4 ,boil the potatoes in #b quarts water3 when soft put through sieve and then set aside to cool in the potato water4 ,add to this the lard1 salt and sugar4 ,about #d in the afternoon put the liquid in large bread riser4 ,add about #c quarts of flour1 beat thoroughly for at least #aj minutes2 now add dissolved yeast to it2 let sponge rise until going to bed and then stiffen4 ,knead until dough does not stick to the hands about #bj to #be minutes4 ,it will double in size4 ,in morning put in bread pans and let rise one hour or more4 ,bake in moderately hot oven one hour4 ,many persons prefer stiffening the bread in the morning4 ,in this case set the sponge later in the evening and allow it to rise all night1 stiffening with the flour in the morning instead of the evening4 ,of course this allows the baking to be rather late in the day4 ,,mrs4 ,,medill ,,mccormick4 ,illustration ,excellent ,nut ,bread ,two cupfuls of white flour 7sifted71 two cupfuls of graham or entire wheat flour 7sifted if one chooses71 one-half cup of ,new ,orleans molasses1 little salt1 two cupfuls of milk or water1 one cupful of walnut meats 7cut up fine71 one teaspoonful of soda dissolved in milk1 about two tablespoons melted butter4 ,let raise #bj minutes4 ,bake about one hour in moderate oven4 ,virginia ,batter ,bread #b cups milk ,salt to taste #a tablespoon butter #a_/b cup of cream #a_/b cup white corn meal #b to #e well beaten eggs ,put in double boiler #b cups of milk and #a_/b cup of cream4 ,when this reaches boiling point salt to taste4 ,while stirring constantly sift in #a_/b cup of white corn meal 7this is best74 ,boil #e minutes still stirring1 then add #a tablespoon of butter and from #b to #e well beaten eggs 7beaten separately7 #a for each person is a good rule4 ,pour into a greased baking dish and bake in a quick oven until brown like a custard4 ,it must be eaten hot with butter and is a good breakfast dish4 ,,mrs4 ,k4 ,w4 ,,barrett4 ,bran ,bread #d cups sterilized bran #b cups buttermilk raisins if desired #b cups white flour #a_/b teaspoon soda ,bake until thoroughly done4 ,illustration ,editress ,suffrage ,cook ,book3 ,i take pleasure in sending you a portrait and also my favorite recipe for food1 which ,i hope will be of some use to you and help the cause along4 ,mush should be made only of the whole meal flour of the grain and well cleaned before grinding4 ,whole wheat flour1 whole ,indian ,corn ,meal1 whole wheat and whole barley meal are examples of the raw materials4 ,take one pint 7pound7 of meal1 #a_/b teaspoon of salt1 four pints 7pounds7 of water4 ,add the salt to the water and after boiling stir in slowly1 so as to avoid making lumps1 the meal until all is used4 ,break up any lumps that may form with the ladle until the mass is homogeneous4 ,cover the vessel and boil slowly over a low fire so as not to burn the contents1 for an hour4 ,or better after bringing to a boil in a closed vessel place in a fireless cooker over night4 ,this is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons4 ,the cost of the raw material based on the farmer's price is not over #a #a_/b cents4 ,variation3 ,mush may also be made with cold water by careful and continuous stirring4 ,there is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom1 the meal may scorch during the heating of the water4 ,the food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body4 ,respectfully1 ,,dr4 ,,harvey ,w4 ,,wiley4 ,dr4 ,wiley urges house wives to grind their own wheat flour and corn meal1 using the coffee grinder for the work4 ,the degree of fineness of flour is regulated by frequent grindings4 ,the improvement in flavor and freshness of cakes1 breads and mush made from home ground wheat and corn will absolutely prove a revelation4 ,illustration ,polenta--,corn ,meal ,take an iron kettle1 put in two quarts water with one tablespoon salt4 ,heat and before boiling1 slowly pour in your corn meal1 stirring continuously until you have it very stiff4 ,put on lid and let boil for an hour or more4 ,turn out in a pan and keep warm4 ,later this is turned out on a platter for the table4 ,cut it in pieces of about an inch wide for each plate and on this the following sauce is added with a teaspoon ,parmesan cheese added to each piece4 ,brown a good sized onion in two tablespoons butter1 add #a_/b clove of garlic1 about #e pieces of dried mushroom1 being well soaked in water 7use the water also7 dissolve a little extract of beef1 pouring that into this with a little more water1 salt and some paprika--a pinch of sugar and #a_/c teaspoon vinegar4 ,a little flour to make a nice gravy4 ,this makes it very palatable4 ,it takes about ten minutes to cook4 ,serve in gravy bowl--a spoonful on each piece of ,polenta4 ,added to that the grated cheese1 is all that is needed for a whole meal4 ,apple sauce should be served with this dish4 ,man doth not live by bread alone4 --,owen ,meredith ,corn ,bread #a pint corn meal #a pint flour #a teaspoon soda #b teaspoons cream of tartar #a teaspoon salt #a tablespoon sugar #a_/d cup melted butter #a pint milk #a egg ,mix the dry ingredients together4 ,bake in rather quick oven4 ,nut ,bread #a beaten egg #a #a_/b cups sweet milk #a cup light brown sugar #a cup nuts 7,chop before measuring7 #d cups flour #d teaspoons baking powder ,let rise #cj minutes4 ,bake one hour4 ,hymen ,bread #a lb4 genuine old love #g_/h lb4 common sense #c_/d lb4 generosity #a_/b lb4 toleration #a_/b lb4 charity #a pinch humor 7always to be taken with a grain of salt47 ,good for #cfe days in the year4 ,corn ,bread #a cup flour #b cups corn meal 7yellow7 #a_/b cup sugar #c teaspoons baking powder #a_/d teaspoon salt #b eggs #b cups milk #a tablespoon butter ,sift all dry ingredients--sugar1 flour1 meal1 salt and baking powder4 ,beat yolks and add milk1 stir into dry materials4 ,now beat whites stiff and add4 ,lastly stir in melted butter4 ,bake in greased pans about twenty to thirty minutes4 ,brown ,bread #a cup sweet milk #a_/b cup brown sugar #a teaspoon salt ,graham flour to make a stiff batter #a cup sour milk #a_/b cup molasses #a small teaspoon baking soda ,bake #a hour and a quarter in a moderate oven4 ,stir in soda1 dissolved1 last thing1 beating well4 ,this makes #b small loaves4 ,egg ,bread #a quart meal #a teaspoon salt #c eggs #a cup milk #a tablespoon lard and butter ,pour a little boiling water over #a quart of meal to scald it4 ,add a little salt and stir in yolks of #c eggs1 #a cup milk1 #a tablespoon of lard and butter melted4 ,add the whites last1 well beaten4 ,bake in a moderate oven till well done--almost an hour4 ,quick ,waffles #b eggs #a quart of milk #a quart of flour a little salt #a tablespoon molten butter #a teaspoon sugar ,beat the eggs very light2 then gradually mix in the milk1 flour and salt2 add melted butter4 ,pour into the waffle iron and bake at once4 ,grease irons well and do not put in too much batter4 ,dumplings ,that ,never ,fall ,two cupfuls of flour1 two heaping teaspoons of baking powder1 one-half teaspoon of salt and one cupful of sweet milk4 ,stir and drop in small spoonfuls into plenty of water1 in which meat is boiling4 ,boil with cover off for fifteen minutes1 then put cover on and boil ten minutes longer4 ,these are very fine with either beef or chicken4 ,,state ,,of ,,arizona ,,executive ,,mansion ,since equal suffrage became effective in ,arizona in ,december1 #aiab1 the many critics of the innovation have been quite effectually silenced by the advantageous manner in which enfranchisement of women has operated4 ,not only have the women of this state evinced an intelligent and active interest in governmental issues1 but in several instances important offices have been conferred upon that element of the electorate which recently acquired the elective franchise4 ,kindly assure your co-workers in ,pennsylvania of my best wishes for their success4 ,w4 ,p4 ,,hunt4 ,governor4 ,illustration ,french ,rolls #c eggs #c ounces butter #a quart of flour #a pint sweet milk #a cake yeast a little salt ,beat the eggs very light2 melt the butter in the milk2 add a little flour and a little milk until all is mixed2 then add yeast before all the milk and flour are added4 ,make into rolls and bake in a pan4 ,this should be made up at night and set to rise1 and baked the next morning4 ,drop ,muffins #c eggs #a quart of milk #a tablespoon butter #c_/d cake yeast flour to make a batter stiff enough for a spoon to stand upright4 ,make up at night and in morning drop from spoon into pan4 ,bake in a quick oven4 ,we'll bring your friends and ours to this large dinner4 ,it works the better eaten before witnesses4 --,cartwright4 ,soft ,gingerbread #a_/b cup butter #b eggs #a cup hot water #a teaspoon cloves #a teaspoon soda #a_/b cup sugar #a teacup molasses #a teaspoon cinnamon #a teaspoon ginger #b #a_/b cups flour ,dissolve soda in couple teaspoonfuls hot water4 ,gingerbread #a cup sugar #a cup molasses #b #a_/b cups flour #c_/d cups lard and butter #b eggs #a dessert spoon soda dissolved in cup cold water #a teaspoon ginger #a teaspoon cloves #a teaspoon cinnamon ,bake in slow oven and leave in pan until cold4 ,cream ,gingerbread #b eggs1 beaten1 add #c_/d cup sugar #c_/d cup sour milk #a tablespoon ginger #c_/d cup molasses #a teaspoon cinnamon #a #a_/b level teaspoon soda well sifted #b level cups flour ,bake in gem pans4 ,greatly improved by adding nuts and raisins4 ,cream ,gingerbread ,cakes #b eggs #a_/b cup molasses grated rind of #a_/b lemon #a teaspoon cinnamon #b cups flour #a_/b cup sugar #c_/d cup thick sour milk #a saltspoon salt #a tablespoon ginger #a #a_/b teaspoons soda 7level7 ,beat #b eggs until light1 add #a_/b cup of sugar1 #a_/b cup molasses1 #c_/d cup thick sour cream1 the grated rind of #a_/b lemon1 #a saltspoon of salt1 #a teaspoon cinnamon1 #a tablespoon ginger1 and finally1 add #b cups of well sifted flour mixed with #a #a_/b teaspoons soda 7level74 ,bake in gem pans4 ,if desired add nuts and raisins which improves them very much4 ,parliament ,gingerbread 7,with apologies to the ,english ,suffragists7 #a_/b lb4 flour #a_/b lb4 treacle #a oz4 butter #a_/b small spoon soda #a dessert spoon ginger #a dessert spoon mixed spices #a_/b cup sugar ,a bit of hot water in which soda is dissolved4 ,put flour in a basin1 and rub in butter1 and dry ingredients2 then1 soda and water2 pour in treacle1 and knead to smooth paste4 ,roll quite thin and cut in oblongs4 ,bake about #a_/d hour4 ,soft ,gingerbread #a cup sour milk #a_/b cup butter #b eggs #b pints flour #a cup molasses #a_/b cup sugar #a #a_/b teaspoons soda #b teaspoons ginger ,dr4 ,van ,valja's ,griddle ,cakes #a cup boiled rice #a level tablespoon flour yolks of three eggs pinch salt ,beat the eggs to a froth1 put in the rice and flour1 bake on rather hot griddle greased with butter--eat with sugar and cinnamon4 ,very good for a dyspeptic4 ,sally ,lunn #a_/d cup sugar #a egg #b cups flour #b tablespoons melted butter #a cup milk #c teaspoons baking powder ,a good breakfast toast is made by dipping the slices of bread in a pint of milk to which a beaten egg and a pinch of salt are added1 and frying4 ,when ,heat ,turns ,milk ,sour ,here is a sour cream filling for cake3 ,mix equal quantities of thick1 sour cream1 chopped nuts and raisins4 ,add a little sugar and lemon juice1 enough to give the proper taste1 and spread between layers of cake4 99 99 99 99 99 ,many kinds of cookies can be made with sour milk4 ,here is the recipe for a good sort3 ,cream half a cup of butter with a cup of sugar and add a cup of sour milk in which three-quarters of a teaspoon of soda has been dissolved1 and two cups or a little more of flour1 sifted with half a teaspoon of cloves1 half a teaspoon of cinnamon and a teaspoon of salt4 ,chill the dough before cutting the cookies4 ,it must be rolled thin4 99 99 99 99 99 ,corn bread can be made with sour milk in this way3 ,sift a cup of cornmeal with half a cup of flour1 half a teaspoon of salt1 a tablespoon of shortening 7clear chicken fat that has been fried out is a good kind71 and then add a cupful of sour milk and a beaten egg4 ,lastly1 add half a teaspoon of soda4 ,it is well to add the soda last1 where a light mixture is desired1 as it begins to give off carbon dioxide1 the gas that makes the dough rise1 as soon as it is moist and comes in contact with the acid of the sour milk4 99 99 99 99 99 ,graham bread made with sour milk in this way is delicious3 ,sift together a cup and a half of graham flour and one of white4 ,add a cup of broken nut meats and a teaspoon of salt4 ,then stir in half a cup of milk and a cup and a half of sour milk1 and1 lastly1 add a teaspoon of soda4 ,the soda may be sifted into a little of the white flour and added last1 if adding it with the flour is easier4 ,,cakes1 ,,cookies1 ,,tarts1 ,,etc4 ,mocha ,tart ,beat the yolks of four eggs with #a cup sugar to a cream1 to which add #a tablespoon of mocha extract 7,cross and ,blackwell's74 ,beat whites stiff and fold them in with #c_/d cup of flour and #a teaspoon baking powder4 ,bake in #b layers in oven4 ,filling for ,mocha ,tart #c_/d pint cream well whipped1 to which add #a #a_/b tablespoons mocha extract4 ,sugar to taste4 ,ice top with boiled icing flavored with one tablespoon of mocha extract4 ,icing #a coffee cup sugar #b ,eggs #b tablespoons butter #b lemons 7juice7 ,beat all together and boil until it jellies4 ,for orange cake use oranges instead of lemons4 ,filling #a ,lemon #a cup ,water #a_/b cup ,sugar #a tablespoon ,corn ,starch #a ,egg ,grated lemon rind #a teaspoonful butter ,icing #c cups brown sugar #a cup sweet milk #c large tablespoons butter ,boil until it will make a ball in cold water4 ,then beat until thick enough to spread on cake4 ,flavor with vanilla4 ,filling for ,cake #c grated apples #a cup sugar #a egg ,juice and grated rind of an orange or lemon4 ,let it come to a boil4 ,delicious ,nut ,cake ,old ,english ,recipe1 year #afjj ,coffee cup is used for measure4 #b cups of sugar rolled fine or sifted #a cup of butter--creamed together #c cups of flour--sifted #d times #a cup of cold water #d eggs1 whites and yolks beaten separately #b large cups of walnut chopped or rolled #b teaspoons of cream of tartar--level measure ,cream butter and sugar1 stir in yolks1 beat hard for #e minutes1 add water1 then flour1 mix the tartar in it--then nuts1 then beaten whites of eggs4 ,bake #c_/d of an hour if loaf1 or half hour if divided into two portions or layers4 ,icing #d cups sugar #a_/b pint hot water #d eggs beaten citric acid about size of pea vanilla ,boil water and sugar until it threads4 ,pour over the beaten whites of #d eggs4 ,beat until almost cold then add citric acid dissolved in one teaspoon boiling water1 flavor with vanilla and spread between layers and over cake4 ,this keeps a long time in a locked closet4 ,cookery has become an art1 a noble science2 cooks are gentlemen4 ,burton4 ,christmas ,cakes #a_/b lb4 ,butter #f ,eggs #a lb4 ,powdered ,sugar ,flour enough to roll ,beat eggs separate ,cream butter2 add sugar4 ,separate eggs2 beat and add4 ,then flour to roll4 ,cocoanut ,tarts #g eggs 7whites7 #a lb4 sugar 7pulverized7 #a_/b lb4 butter #a cocoanut ,grate the cocoanut1 beat the butter and sugar to a cream2 beat the eggs until very dry and light2 mix well together and bake on pie crusts rolled very thin4 ,this amount will make four large tarts4 ,suffrage ,angel ,cake 7a la ,kennedy7 #aa eggs #a full cup ,swansdown ,flour 7after sifting7 #a #a_/b cups granulated sugar #a heaping teaspoon cream of tartar #b teaspoons vanilla #a pinch of salt ,beat the eggs until light--not stiff2 sift sugar #g times1 add to eggs1 beating as little as possible4 ,sift flour #i times1 using only the cupful1 discarding the extra flour2 then put in the flour the cream of tartar2 add this to the eggs and sugar2 now the vanilla4 ,put in angel cake pan with feet4 ,put in oven with very little heat4 ,great care must be used in baking this cake to insure success4 ,light the oven when you commence preparing material4 ,after the first #aj minutes in oven1 increase heat and continue to do so every five minutes until the last #d or #e minutes1 when strong heat must be used4 ,at thirty minutes remove cake and invert pan allowing to stand thus until cold4 ,,miss ,,eliza ,,kennedy4 ,illustration ,cinnamon ,cake #a cake compressed ,yeast #a_/d lb4 ,butter #a tablespoon lard #a #a_/b cups sugar ,pinch of ,salt #a pint luke warm milk ,flour to stiffen ,about six o'clock in the evening soak a cake of yeast in a little luke warm water1 make sponge with a little flour1 water and yeast4 ,let rise until light1 about an hour4 ,melt butter and lard and cream with sugar and salt2 add luke warm milk and some flour1 then stir in sponge and gradually add more flour until stiff1 not as stiff as bread dough4 ,do not knead1 simply stiffen4 ,let rise until morning1 then simply put in square or round cake pans about one and one-half inches thick4 ,do not roll1 just mold with the hands and let rise about an hour4 ,cover with little lumps of butter1 then sprinkle with sugar and cinnamon and bake twenty minutes4 ,thin slices of apples can be placed on top1 also peaches or almonds1 blanched and chipped4 ,this is the genuine ,german cinnamon cake1 and is excellent4 ,inexpensive ,spice ,cake #a_/b cup shortening #b cups brown sugar grated rind of lemon #b eggs1 #c cups flour #a lb4 seeded raisins #a_/b teaspoon cinnamon dash of cloves and nutmeg ,boil raisins in #a #a_/b cups water twenty minutes4 ,mix shortening1 sugar1 lemon rind1 eggs and spices1 add one cup flour then raisins drained but still hot4 ,then the other two cups flour and #a_/b cup of the water in which the raisins were boiled to which add #a teaspoon bi-carbonate soda4 ,bake in gem pans in moderate oven4 ,this makes #cj cakes which can be iced with white or chocolate icing4 ,black ,walnut ,cake #a cup butter 7creamed7 #a cup sugar #d eggs #a cup milk #b teaspoons baking powder ,flour to stiffen #a cup walnuts #a teaspoon vanilla ,bake #bj or #cj minutes according to oven4 ,scripture ,cake #a cup of butter--,judges #e chap4 #be ,verse #c #a_/b flour--#a ,kings #d #bb #c sugar--,jeremiah #f #bj #b raisins--#a ,sam'l #cj #ab #b figs--#a ,sam'l #cj #ab #a water--,genesis #bd #ag #a almond--,genesis #dc #aa #f eggs--,isaiah #aj #ad #a tablespoon of ,honey--,exodus #cc #c ,a pinch of salt--,leviticus #b #ac ,spices to taste--#a ,kings #aj #aj ,follow ,solomon's advice for making good boys1 and you will have a good cake4 ,proverbs3 #bc ,ch4 #ad ,verse4 ,,state ,,of ,,california ,,executive ,,mansion ,since its adoption in ,october1 #aiaa1 equal suffrage in ,california has been put to the most thorough and severe test4 ,every conceivable sort of election has been held in the past three years1 and women have been called upon to exercise their new privilege and perform their added duty not alone in the usual fashion1 but in various primaries1 including one for presidential preference1 in local option elections1 and they have been compelled to pass on laws and governmental policies presented to the electorate by the initiative and referendum4 ,the women have met the test and equal suffrage in ,california has fully justified itself4 ,in nineteen eleven1 by a very narrow margin the amendment carried4 ,were it to be again submitted1 the vote in its favor would be overwhelming4 ,,hiram ,,johnston1 ,governor4 ,illustration ,ratan ,kuchen #a_/b lb4 butter #a pint milk #d eggs #a cake yeast #c_/d cup seedless raisins #a_/d pound blanched almonds 7split7 #a cup sugar #a pinch salt ,soak yeast in a little warm water and some of the milk #aj minutes1 then set a sponge and let it stand about #a hour 7before breakfast72 cream butter2 add sugar and beat thoroughly2 beat the #d eggs light and add gradually to creamed butter and sugar2 now add the other #a_/b pint of milk4 ,beat well and add the raisins1 dredge with a little flour2 now add sponge and beat all thoroughly for #a_/b hour till it drops from the spoon a little thicker than a sweet cake4 ,grease your pan with butter and take the split almonds and stick them on the side of the pan4 ,bake nearly an hour4 ,this makes #b small cakes or one large one4 ,very fine ,german ,coffee ,cake4 ,you should use a pan with a tube in the center4 ,golden ,cake #a_/b cup butter #a cup sugar ,yolks #aj eggs #a_/b cup milk #b cups flour #c teaspoons baking powder #b teaspoons orange extract cream butter ,add sugar gradually and yolks of eggs beaten until thick1 add lemon colored extract4 ,mix and sift flour and baking powder and add alternately with milk to first mixture4 ,pineapple ,cake #a egg #a_/b cup butter #c_/d cup sugar #c_/d cup milk #a #a_/b teaspoons baking powder #a #a_/b cups flour ,make in two layers and when ready to serve put grated pineapple on each layer of cake4 ,whip half a pint of cream1 sweeten to taste and put over pineapples4 7,bananas can be used instead of pineapples74 ,ginger ,cookies #c lbs4 flour #a lb4 butter and lard mixed #a lb4 brown sugar #a pint molasses #a good sized teaspoon of soda or #b level ones4 ,add ginger to taste--about #d level teaspoons1 also lemon extract or grated rind and juice if preferred4 ,put flour1 sugar and butter together and rub thoroughly4 ,make hole in center and pour in the molasses in which the soda has been beaten in4 ,stir all well together1 break off enough to roll out2 cut1 space in pan and bake in very moderate oven4 ,these keep well1 especially in stone crock4 ,this recipe makes a quantity if cut with small cutter4 ,pound ,cake #a lb4 flour #a lb4 pulverized sugar flavoring #a lb4 butter #aj eggs ,cream butter and sugar to finest possible consistency4 ,add #a_/d of the flour and beat well4 ,have eggs beaten to a froth4 ,add a few tablespoons at a time and beat thoroughly after each addition of egg4 ,when eggs are all in1 add balance of flour and flavoring and beat4 ,bake in a slow oven one and one-half hours4 ,hints3--,secret of fine pound cake is in the mixing1 much beating being essential4 ,one-half the recipe serves fifteen persons amply4 ,a paler yellow cake can be had by substituting the whites of two eggs for every yolk discarded4 ,in the full recipe not more than four yolks should be discarded4 ,a very little lemon combined with vanilla or almond1 improves the flavor of the cake4 ,bake1 if possible1 in an old-fashioned tin pan with a center tube4 ,doughnuts #a cup ,sugar #b ,eggs #b tablespoons melted butter #a cup sour or butter milk #a small teaspoon soda ,flour enough to make a soft dough #a teaspoon baking powder ,mix eggs1 sugar and butter2 add sour milk or buttermilk with soda dissolved4 ,then stir in flour with baking powder added4 ,do not roll too thin4 ,have lard boiling when you drop in the doughnuts4 ,a slice of raw potato in the lard will prevent the lard taste4 ,cream ,cake #a ,cup ,butter #a tablespoon ,lard #b cups ,sugar #a cup ,sweet ,milk #c ,eggs #b teaspoons ,baking ,powder #a teaspoon ,vanilla #a ,quart ,flour ,illustration3 7,handwritten note37 ,we bear and rear and agonize4 ,well1 if we are fit for that1 we are fit to have a voice in the fate of the man we bear4 ,if we can bring forth the man for the nation1 we can sit with you in your councils and shape the destiny of the nation and say whether it is for war or peace we give the sons we bear4 ,joan in ,war ,brides4 ,nazimova ,illustration ,one ,egg ,cake #a cup butter #a #a_/b cups sugar #c cups flour #a cup sweet milk #a egg #c teaspoons baking powder #a cup chopped raisins ,devil's ,food #b cups brown sugar #b eggs #c cups flour #a_/b cup boiling water #a_/b cup sour cream #a_/b cup butter #a_/b cup grated chocolate #a #a_/b teaspoons soda ,dissolve soda in boiling water and pour over chocolate and let cool4 ,beat butter and sugar to a cream1 add the eggs and other things4 ,bake in layers4 ,bride's ,cake #ab eggs 7whites7 #a small cup butter #d small cups flour #b teaspoons baking powder #c cups sugar #a cup sweet milk #a_/b cup corn starch ,flavor to taste ,this makes two good sized cakes1 or four layers4 ,date ,cake #a ,cup ,sugar #a_/b ,cup ,butter #b ,eggs #b ,cups ,flour #a heaping teaspoon baking powder #a_/c cup ,milk #a lb4 stoned and chopped dates rolled on a portion of the flour ,cream the sugar and butter4 ,add the well beaten yolks2 then the whites2 then the flour well sifted with the baking powder4 ,beat until smooth2 add milk1 then dates4 ,beat thoroughly and bake three-quarters of an hour in a steady1 but not too hot oven4 ,pfeffernusse 7,pepper ,nuts7 #a cup ,lard #a cup ,butter #b cups ,brown ,sugar #c ,eggs #b teaspoons ,annise seed 7ground7 #b oz4 whole coriander seed #a_/b lb4 ,chopped ,almonds #a_/b lb4 ,mixed ,citron #f cups ,molasses #b teaspoons ,soda #a ,quart ,flour #a teaspoon ,cream of ,tartar ,cocoanut ,cake #a cup butter #a cup sweet milk #a teaspoon soda #a grated cocoanut #c cups sugar #d #a_/b cups flour #b teaspoons cream tartar #d eggs 7beaten separately7 ,in place of the soda and cream of tartar #c teaspoons of baking powder can be used4 ,jam ,cake #a cup brown sugar #b-c cup butter and lard #c eggs #a glass of strawberry jam #a teaspoon cloves #a teaspoon cinnamon #a_/b grated nutmeg #a_/b cup sour milk #a teaspoon soda #b cups flour ,bake in a slow oven4 ,a march before day to dress one's dinner1 and a light dinner to prepare one's supper are the best cooks4 ,alexander4 ,hickory ,nut ,cake #a cup sugar #a_/b cup sweet milk #c eggs #a_/b cup butter #b teaspoons baking powder flour to stiffen ,one large cup chopped hickory nuts and sprinkle a little salt and flour with them4 ,this makes two layers4 ,lace ,cakes #a cup brown sugar #a egg1 not beaten #a #a_/b tablespoon flour #a round teaspoon butter #a cup ,english walnuts chopped ,bake on the underside of a pan in a slow oven4 ,this makes #bj cakes4 ,do not misunderstand me4 ,woman suffrage is right4 ,it is just4 ,it is expedient4 ,in all moral issues the woman voters make a loyal legion that cannot be betrayed to the forces of evil2 and however they are betrayed--as we all are--in campaigns against the ,beast1 the good that they do in an election is a great gain to a community and a powerful aid to reform4 ,i believe that when the women see the ,beast1 they will be the first to attack it4 ,i believe that in this our first successful campaign against it1 the women saved us4 ,,hon4 ,,ben ,,lindsay4 ,illustration ,lace ,cakes #a cup sugar #a teaspoon butter #b teaspoons baking powder #a teaspoon vanilla #b eggs #b #a_/b cups rolled oats ,cream butter1 add sugar and eggs4 ,to this add vanilla and baking powder1 and when these are thoroughly mixed1 stir in the oats4 ,this should make a stiff batter1 and more oats may be added if batter is not stiff enough4 ,mold into little cakes with a teaspoon and bake in buttered pans two inches apart1 for ten minutes4 ,marshmallow ,teas ,arrange marshmallows on thin1 unsweetened round crackers4 ,make a deep impression in center of each marshmallow1 and in each cavity drop #a_/d teaspoon butter4 ,bake until marshmallows spread and nearly cover crackers4 ,after removing from oven insert half a candied cherry in each cavity4 ,these are excellent with afternoon tea4 ,apple ,sauce ,cake #a_/b cup butter a little salt #c cups sifted flour #a_/b teaspoon cloves #a_/b cup nuts #a #a_/b cups apple sauce #a #a_/b cups sugar #a_/b teaspoon cinnamon #a cup seeded raisins #b scant teaspoons soda dissolved in a little water1 boiling4 ,bake in a slow oven4 ,quick ,coffee ,cakes ,cream one-fourth of a cupful of butter1 three-fourths of a cupful of sugar1 one egg2 add one cupful of milk1 two and one-half cupfuls of flour in which two teaspoons of baking powder have been sifted4 ,beat smooth1 then add as many raisins as desired and bake in two pie tins4 ,when the top has begun to crust over1 brush with melted butter and sprinkle with sugar and cinnamon4 ,bake a golden brown4 ,sand ,tarts ,one pound of granulated sugar1 three-quarters of a pound of butter1 one pound of flour1 one pound of almonds blanched and split1 and three eggs4 ,cream butter and sugar till very light1 add the yolks of the three eggs and the whites of two4 ,add the flour2 roll on the board and cut in oblong or diamond shapes4 ,beat the white of the remaining egg and bake4 ,sand ,tarts #b lbs4 light brown sugar #c_/d lb4 butter #b lbs4 flour #c eggs ,milk enough to make a stiff dough4 ,roll very thin1 cut out and brush over with beaten egg and milk mixed together4 ,put two or three blanched almonds on each tart and dust with cinnamon and sugar4 ,bake in moderate oven4 ,cheap ,cake #b cups sugar #a teaspoon butter #d cups flour #c eggs #a cup water #b teaspoons baking powder ,flavor to taste ,,the ,,state ,,of ,,wyoming ,,executive ,,department ,,cheyenne4 ,dec4 #bb1 #aiad4 ,editress ,suffrage ,cook ,book3 ,after observing the operation of the women suffrage laws and full political rights in the state and territory of ,wyoming for many years1 ,i have no hesitation in saying that everything claimed by the advocates of such laws have been made good in the state4 ,i am unqualifiedly and without reservation in favor of woman suffrage and equal political rights for women for all the states of the ,american union4 ,very truly yours1 ,,joseph ,m4 ,,carey4 ,governor4 ,illustration ,hermits #a #a_/b cups sugar #c_/d cup butter #c tablespoons milk--sweet or sour #c eggs--whites and yolks beaten separately #a teaspoon soda #a heaping teaspoon cinnamon #a heaping teaspoon ginger #a level teaspoon cloves #a cup chopped seeded raisins #a cup chopped nuts ,even cup of flour ,drop on greased pan and bake4 ,hermits #a #a_/b cups sugar #c eggs #a cup chopped walnuts or hickory nuts #a teaspoon cinnamon #a teaspoon vanilla #a cup butter #a cup chopped raisins #a-c cup sliced citron #a teaspoon cloves #a_/b teaspoon soda ,dissolve soda in tablespoon hot water4 ,flour enough to make a stiff batter1 drop in small cakes with teaspoon and bake in slow oven4 ,cocoanut ,cookies #a cup butter #d eggs #a lemon--juice and rind #d cups sugar #d teaspoons baking powder #a pound package grated cocoanut ,cream sugar with butter4 ,add the yolks of the #d eggs and beat well4 ,add juice and rind of lemon4 ,then flour1 into which has been sifted the baking powder4 ,sift flour and baking powder twice before adding to mixture4 ,use enough flour to make a very stiff batter1 add cocoanut1 and last1 fold in the whites of the eggs beaten to a stiff froth4 ,drop on buttered tins and bake in moderate oven4 ,,pastries1 ,,pies1 ,,etc4 ,grape ,fruit ,pie ,first bake a shell as for lemon pie1 then make a filling as follows3 ,mix one tablespoon of cornstarch in a little cold water1 and over this pour one cupful of boiling water4 ,to this add the juice of two grapefruits1 the grated rind and juice of one orange1 the beaten yolks of two eggs1 and the white of one1 and a small piece of butter4 ,put all in the double boiler and cook until thick1 stirring all the time4 ,when done1 put in the shell4 ,now beat up the white of the second egg with one-half a cupful of sugar until thick1 and spread with a knife over the pie4 ,put in the oven and let brown lightly4 ,serve cold4 ,this makes a delicious pie4 ,spice ,pie ,the yolks of three eggs1 one and one-half cupfuls of sugar1 one cupful of cream1 two tablespoons of flour1 two-thirds of a cupful of butter1 one teaspoon of spice1 cloves1 cinnamon and nutmeg4 ,mix the flour and sugar together1 then cream with the butter4 ,add the yolks of the eggs1 beating thoroughly4 ,next add cream and spices4 ,use the whites for the frosting4 ,cream ,pie #a #a_/b cups milk #b egg yolks #b tablespoons sugar a little salt #a tablespoon butter ,vanilla to taste ,scald milk2 beat eggs2 add sugar2 pour into milk1 beating constantly1 #a tablespoon of cornstarch and #a tablespoon flour 7rounded74 ,bake crust2 beat whites2 add #a teaspoon sugar1 cover with cocoanut browned lightly2 now cover with whipped cream and cream nuts4 ,pie ,crust ,one level cup of flour1 one-half cup of lard1 one-half teaspoon salt1 one-fourth cup ice cold water1 one teaspoon baking powder4 ,mix salt1 baking powder and flour thoroughly1 chop in the lard1 add water4 ,use as little flour as possible when rolling out4 ,this makes a light1 crisp1 flaky and delicious pie crust4 ,pie for a ,suffragist's ,doubting ,husband #a qt4 milk human kindness #h reasons3 ,war ,white ,slavery ,child ,labor #h1jjj1jjj ,working ,women ,bad ,roads ,poisonous ,water ,impure ,food ,mix the crust with tact and velvet gloves1 using no sarcasm1 especially with the upper crust4 ,upper crusts must be handled with extreme care for they quickly sour if manipulated roughly4 99 99 99 99 99 ,sigmund ,spaeth1 in his ,operatic ,cook ,book1 in ,life1 gives this recipe for the making of the opera ,pagliacci4 ,beat a large bass drum with the white of one clown4 ,then mix with a prologue and roll very thin4 ,fill with a circus just coming to town4 ,one leer1 one scowl and one tragical grin4 ,bake in a sob of ,carusian size4 ,result3 the most toothsome of ,italy's pies4 ,where is the man that can live without dining8 --,lytton4 ,orange ,pie #a ,large ,grated ,apple #a ,orange--grated rind and juice #a_/b cup ,sugar #b ,eggs--,butter size of an egg ,grate apple2 add orange1 sugar1 butter and yolks4 ,beat whites and add lastly4 ,bake slowly in open shells4 ,lancaster ,county ,pie #a cup molasses #a teaspoon soda #a cup sugar #a cup boiling water #c cups flour #a_/b cup butter ,make a pie crust and line #d pie pans4 ,put soda in the molasses and heat thoroughly1 then add the boiling water4 ,divide in the four pans4 ,mix flour1 sugar and butter together for the crumbs and put on top of the syrup4 ,bake in moderate oven4 ,brown ,sugar ,pie #b_/c cupful of brown sugar #a tablespoon butter #b tablespoons milk #a #a_/b teaspoons vanilla ,cook until waxy looking1 then take the yolks of #b eggs and #a heaping tablespoon of flour and #a #a_/b cupfuls milk4 ,mix all together smooth4 ,add to the above ingredients4 ,cook until thick and add vanilla4 ,have a baked crust1 use the whites beaten stiff for the top4 ,return to the oven for a minute or two4 ,banbury ,tart #a cup flour #b heaping tablespoons of lard ,cold water ,handle as little as possible2 roll thin and cut with cutter #f inches in diameter4 ,filling #a egg beaten light #a cup raisins #a cup sugar #a tablespoon of flour ,juice of one lemon and grated rind ,mix well and cook to consistency of custard1 and fill the pastry which is turned up and made into the shape of a tart4 ,,puddings ,illustration ,illustration ,illustration3 ,handwritten note3 ,we may live without poetry1 music1 and art2 ,we may live without conscience1 live without heart2 ,we may live without friends2 we may live without books2 ,but civilised man cannot live without cooks4 ,lucile by ,owen ,meredith 7,earl of ,lytton7 ,hasty ,pudding ,my favourite pudding3 ,milk one pint4 ,flour #a #a_/b table-spoonfuls4 ,sugar #a_/b teaspoonful4 ,boil the milk4 ,mix the flour with a little cold milk4 ,pour the boiling milk onto this and put all back into the saucepan4 ,let it boil up once more and it is ready4 ,serve at once4 ,constance ,lytton ,it almost makes me wish ,i vow to have two stomachs like a cow4 ,hood4 ,bakewell ,pudding ,the famous dainty from the town of ,bakewell1 ,derbyshire1 ,england4 ,,paste #f oz4 flour #b oz4 margarine #a_/b small spoon baking powder ,,mixture #a #a_/b ounces butter #c ounces sugar #b eggs #a dessert spoon corn flour #a_/b cup hot water #a_/b small spoon lemon juice ,make the paste1 roll quite thin1 and line an ashet2 spread bottom with jam2 pour on top above mixture1 prepared as follows3--melt butter1 add sugar1 flour1 and beat well1 then the water1 and fruit juice2 finally1 the eggs1 well beaten4 ,bake for about #a_/b an hour4 ,serve1 of course1 cold4 ,graham ,pudding #a cup molasses #a cup sweet milk #a #a_/b cups graham flour #a egg #a tablespoon butter #a teaspoon cinnamon #a_/b teaspoon nutmeg #a teaspoon soda #a cup raisins ,put in buttered pudding dish and steam #c hours4 ,norwegian ,prune ,pudding #a_/b lb4 prunes #b cups cold water #a cup sugar #a inch piece stick cinnamon #a #a_/c cups boiling water #a_/c cup corn starch #a tablespoon lemon juice ,pick out and wash prunes2 then soak #a hour in cold water1 and boil until soft2 remove stones2 obtain meat from stones and add to prunes2 then add sugar1 cinnamon1 boiling water1 and simmer ten minutes4 ,dilute corn starch with enough cold water to pour easily2 add to prune mixture and cook five minutes4 ,remove cinnamon2 mould2 then chill and serve with whipped cream4 ,,state ,,of ,,idaho ,,governor',s ,,office1 ,,boise4 ,january #bb1 #aiae4 ,woman ,suffrage has gone beyond the trial stage in ,idaho4 ,we have had it in operation for many years and it is now thoroughly and satisfactorily established4 ,its repeal would not carry a single county in the ,state4 ,the women form an intelligent1 patriotic and energetic element in our politics4 ,they have been instrumental in accomplishing many needed reforms along domestic and moral lines1 and in creating a sentiment favorable to the strict enforcement of the law4 ,the impression that ,woman ,suffrage inspires an ambition in women to seek and hold public office is altogether wrong4 ,the contrary is true4 ,the women of ,idaho are not politicians1 but they demand faithful and conscientious service from public officials and when this service is not rendered their disapproval is certain and unmistakable4 ,woman suffrage produces no wrong or injury to society1 but it does engender a higher spirit of civic righteousness and places political and public affairs on a more elevated plane of morality and responsibility4 ,m4 ,,alexander1 ,governor of ,idaho ,illustration ,suet ,pudding #a cup suet #a cup brown sugar #a cup raisins #a pint flour #a cup milk #b teaspoons baking powder ,mix suet1 chopped fine1 raisins and sugar1 then add flour and baking powder1 add milk and steam three hours4 ,serve with sauce4 ,plain ,suet ,pudding #a cup beef suet #a teaspoon salt #b eggs #c #a_/b cups flour #c teaspoons baking powder #b cups milk ,put suet through meat grinder or food chopper1 fine blade4 ,sift flour1 salt1 baking powder and rub suet into flour well4 ,beat eggs lightly1 add milk and stir into mixture4 ,butter mold and fill #c_/d full and steam three hours4 ,this quantity makes two good sized puddings4 ,it is very nice made without the eggs and using one-half the quantity4 ,fill a deep pudding dish or pan with fruit1 apples or peaches1 dropping the suet pudding over the fruit in large spoonsfull and steam #a #a_/b hours4 ,cottage ,fruit ,pudding #b teaspoons butter #a egg #a_/d teaspoon salt #a cup sugar #a_/b cup milk #a-c_/d cups flour ,cream well together #b teaspoons butter1 #a cup sugar1 #a egg1 #a_/b cup milk1 #a_/d teaspoon salt and #a-c_/d cups flour4 ,beat well and add two scant teaspoons baking powder1 then turn into shallow1 well-buttered pan1 the bottom of which has been covered with fresh fruit of any kind4 ,bake in moderate oven one-half hour4 ,serve with cream or sauce4 ,prune ,souffle ,one-half pound of prunes1 three tablespoons of powdered sugar1 four eggs1 a small teaspoon of vanilla4 ,beat the yolks of the eggs and the sugar to a cream1 add the vanilla and mix them with the prunes4 ,the prunes should first be stewed and drained1 the stones removed1 and each prune cut into four pieces4 ,when ready to serve1 fold in lightly the stiffly whipped whites of the eggs1 having added a dash of salt to the whites before whipping4 ,turn it into a pudding dish and bake in a moderate oven for #bj minutes4 ,serve very hot directly it is taken from the oven4 ,plum ,pudding #b lbs4 suet #a lb4 sugar #a_/b lb4 flour #ab eggs #a pint milk #b nutmegs grated #a_/d oz4 cloves4 #b lbs4 bread crumbs 7dry7 #b lbs4 raisins #b lbs4 currants #a_/d lb4 orange lemon peel #a cup brandy #a_/b oz4 mace #a_/d oz4 allspice ,free suet from strings and chop fine4 ,seed raisins1 chop fine and dredge with flour4 ,cream suet and sugar2 beat in the yolks when whipped smooth and light2 next put in milk2 then flour and crumbs alternately with beaten whites2 then brandy and spice1 and lastly the fruit well dredged with flour4 ,mix all thoroughly4 ,take well buttered bowls filled to the top with the mixture and steam five hours4 7,this pudding will keep a long time74 ,when cold cover with cheesecloth and tie with cord around the rim of the bowl4 ,steam again one hour before using4 ,use wine or brandy sauce4 ,when on the table pour a little brandy or rum over the top of the pudding and set fire to it4 ,this adds much to the flavor4 ,lemon ,cream ,cream together the yolks of five 7#e7 eggs and four 7#d7 tablespoons of sugar4 ,add the grated rind of one 7#a7 lemon and the juice of one and one-half 7#a #a_/b7 lemons4 ,dissolve #a teaspoon of gelatine in a very little water1 while hot stir into the pudding4 ,let stand till it thickens1 then add the beaten whites of the eggs4 ,serve in individual sherbet cups4 ,,mrs4 ,,raymond ,,robins4 ,illustration ,lemon ,hard ,sauce ,cream two tablespoons of butter until soft1 add one tablespoon of lemon juice and a little nutmeg1 then beat in enough sifted confectioner's sugar to make a light1 fluffy mass4 ,let it harden a little before serving4 ,corn ,pudding #i large ears of corn #a tablespoon butter #a teaspoon salt #c eggs or #b will do 7beaten7 #b cups of boiled rice #a cup milk pepper and little sugar ,score and cut corn fine--scraping the last off cob4 ,put the butter in the hot rice4 ,first mix rice and corn well together1 then beat in the custard4 ,raw ,carrot ,pudding #a cup carrots1 grated #a cup potatoes1 grated #a #a_/b cups white sugar #b cups flour #a cup raisins #a teaspoon soda ,salt1 cinnamon1 lard and nutmeg to taste4 ,steam three hours4 ,serve with whipped cream or sauce4 ,,state ,,of ,,illinois ,,governor',s ,,office ,springfield ,since1 on viewing the past in perspective1 we can derive a lesson such as is contained in the steady1 sure advance of the world by successive steps toward a higher moral consciousness with a broad humanitarianism as its basis1 may we not1 by virtue of this fact1 find the way lighted to the future--a future in which men and women will combine forces and resort to helpful co-operation in all those things which add to the sum of human happiness4 ,if history shows that the most rapid strides toward a lofty civilization have been made since both the sexes assumed this attitude of mutual helpfulness1 does it not1 by that same token1 reveal the source of greatest efficiency while indicating that feminism is humanism1 and thus foretelling the trend of human development4 ,ever yours truly1 ,,edward ,f4 ,,dunne1 ,governor4 ,illustration ,customer--,that was the driest flattest sandwich ,i ever tried to chew into6 ,waiter--,why here's your sandwich6 ,you ate your check4 ,,sandwich ,,recipes ,hawaiian ,sandwiches ,chop finely one pimento1 one green pepper freed from seeds1 and a small cream cheese2 add a good pinch of salt and spread between slices of buttered bread4 ,chocolate ,sandwiches ,butter and thinly slice white bread2 make a chocolate filling exactly like fudge1 but do not allow it to boil quite to the candy stage2 spread between the slices of bread1 press together and trim neatly4 ,caramel ,sandwiches ,melt a tablespoon of butter with a cup of light brown sugar1 and a tablespoon of water2 cook for a few moments1 till well incorporated1 then spread between slices of buttered bread4 ,fruit ,sandwiches ,chop candied cherries1 dried figs and stoned dates together2 make a paste with a little orange juice1 and spread between buttered slices of graham bread4 ,cucumber ,sandwiches ,pare and slice cucumbers crosswise4 ,marinate in ,french dressing and place between rounds of buttered bread4 ,anchovy ,canapes ,cream #b tablespoons butter2 add #a_/b teaspoon ,anchovy paste2 spread thin slices of fresh toast with this2 over that put slices of hard boiled or chopped egg and on top one rolled anchovy4 ,sandwiches ,another delightful way of using sardines is as a sandwich4 ,beat two ounces of butter until it is soft1 then add a little salt1 nutmeg1 ,nepaul pepper1 #b teaspoons of tomato catsup and a few drops of lemon juice4 ,remove the skin and the backbone from three sardines1 and pound them to a paste in a mortar with the prepared butter4 ,pass the mixture through a wire sieve and spread it rather thickly on fingershaped pieces of buttered brown bread1 and make into sandwiches with a little fine cress between the bread4 ,filling for ,sandwiches #a cup yellow cheese #a cup tomato juice #a_/b cup chipped beef ground #a egg beaten separately ,cook tomato juice until it thickens1 add cheese1 beef and egg last2 if the mixture is too thick1 add cream4 ,apple ,sandwiches ,take bran or whole wheat bread cut thin and spread thin with peanut butter4 ,wash1 pare1 quarter1 core and slice the apples very thin spread between the bread4 ,or the bread can be buttered and thin slices of apple put between1 then the apple is dusted with a little salt4 ,nothing lovelier can be found in woman1 than to study household good4 ,milton's ,paradise ,lost4 ,,salads ,,and ,,salad ,,dressings ,pear ,salad ,arrange either fresh or cooked pears on lettuce leaves1 and pour over pears sweet cream dressing4 ,over this grate cocoanut and on top place cherries4 ,potato ,salad #a_/d ,peck of very small potatoes #a_/b ,portion ,small ,onion #a ,small ,bunch ,celery #b ,tablespoons of ,sugar #d ,tablespoons ,olive ,oil #a_/b ,pint of ,vinegar ,salt and ,pepper to taste ,boil potatoes until soft2 pare and let cool1 then slice very thin2 add finely cut onions and diluted vinegar enough to mix well2 add salt1 pepper and sugar1 some celery cut fine and lastly olive oil4 ,serenely full1 the epicure would say ,fate cannot harm me1 ,i have dined today4 ,sidney ,smith ,codfish ,salad #a piece of codfish #a_/b cup diluted vinegar black pepper to season #a cup cold boiled potatoes1 slices very thin #a tablespoon chopped parsley #a hard boiled egg #a teaspoon olive oil ,soak fish over night4 ,place in fresh water and bring to the boiling point4 ,do not allow it to boil4 ,take out fish and shred4 ,remove all skin and bones4 ,allow it to cool4 ,add potatoes1 parsley1 pepper1 oil and vinegar4 ,swedish ,wreathes ,work #a cup of bread dough1 #a_/d cup butter and #a_/d cup lard1 using the hands4 ,when thoroughly blended1 toss on floured board and knead1 using enough flour to prevent sticking4 ,cut off pieces and roll like bread stick2 shape into rings1 dip upper surface in blanched almonds that have been chopped and salted4 ,arrange on buttered baking sheets4 ,bake in hot oven until brown4 ,bean ,salad #a_/d peck ,green ,string ,beans #a_/b small onion #a_/b cup vinegar #a_/b cup sweet or sour cream #b tablespoons sugar #a_/b tablespoon salt #a_/h teaspoon pepper or paprika ,boil the beans until tender in salt water1 not soft1 drain and let cool4 ,when cold add the onion1 cut fine2 mix the cream1 vinegar1 salt1 sugar and pepper and pour over beans2 serve very cold on lettuce leaves4 ,hard boiled eggs can be used as a garnish4 ,,mrs4 ,f4 ,m4 ,,roessing4 ,illustration ,hot ,slaw #a small head cabbage #a onion #a tablespoon bacon fat #a teaspoon sugar #a teaspoon vinegar salt to taste ,cut cabbage not too fine1 heat fat in sauce pan4 ,wash cabbage and put into that a little water and add onion1 cut up1 salt and a little pepper4 ,cook about twenty minutes1 then add the sugar and vinegar4 ,it must be sour-sweet4 ,it is then ready to serve4 ,creole ,salad ,cut off the tops of eight medium sized sweet bell peppers1 saving the tops with the stems attached2 remove all the seeds and white portion without breaking the pepper1 then throw them into ice water for #cj minutes4 ,mix together a cupful of minced ham and chicken1 four hard boiled eggs and a bunch of celery1 chopped1 and a ,spanish ,onion4 ,moisten with dressing1 fill the shells1 replace the tops and serve4 ,,colored ,,salads ,a ,salad to ,fit in ,with ,any ,scheme of ,decoration ,you ,may ,wish to ,carry ,out4 ,yellow ,to make a yellow salad use the yellower heart leaves of lettuce4 ,on them put diced orange pulp1 dressed with ,french dressing and sprinkled with chopped walnut meats4 ,or else scoop out the centers of small yellow-skinned apples and fill them with a mixture of orange and apple1 dressed with mayonnaise made with lemon juice for thinning and a flavoring of mustard4 ,green ,on green1 but tender leaves of lettuce1 put a little mound of spinach1 which has been boiled and pressed through a sieve and mixed with ,french dressing4 ,in the center of each mound1 concealed by the spinach1 put a spoonful of chopped hard-boiled egg4 ,green and ,white ,peel and boil tiny white turnips of equal size and hollow out the center of each4 ,fill with cold boiled peas and mayonnaise and put on green lettuce leaves4 ,white ,celery1 potato1 chicken--white meat only--white fish1 blanched asparagus--any or two of these may be used for white salad4 ,dress with ,french dressing or with a white mayonnaise1 to which the beaten white of egg has been added and which has been thinned with vinegar4 ,red ,scoop out the inside of tomatoes4 ,save the slice removed from the top for a cover and replace it on the tomato after filling it with a mixture of celery and nut meats1 mixed with mayonnaise4 ,place each tomato on a white leaf of lettuce4 ,pink ,strain tomato juice and mix it with equal quantity of white stock--veal or chicken4 ,thicken sufficiently with gelatin and harden in molds4 ,serve on white lettuce leaves1 with mayonnaise that has been colored with a little cranberry juice4 ,orange ,salad ,make mayonnaise with much egg yolk in proportion to other ingredients1 and thin with cider vinegar4 ,dice tender carrots and arrange on lettuce leaves1 dressing with orange mayonnaise4 ,animals feed1 ,men eat1 but only intelligent ,men know what to eat4 ,brillat ,savarin4 ,tomato ,aspic ,in ,tomato ,aspic--,tomato jellies with sardines should be made in ample time to harden on ice4 ,the aspic referred to is ordinary gelatin mixed with soup stock instead of plain water4 ,remove the skin from sardines1 then split them open and take out the backbone and cut them into narrow strips4 ,mix together in equal quantities some stiff mayonnaise sauce and cool1 but liquid1 aspic jelly then stir in some chopped capers and small pieces of tomato1 in the proportion of a dessertspoon of each to half a pint of the mayonnaise and aspic mixture2 and1 lastly1 add the sardines4 ,have at hand some small tomato molds which have been rather thickly lined with tomato aspic1 fill them with the sardine mixture and leave on ice until the jellies can be unmolded2 serve each on a small leaf of lettuce1 and surround with a salad of water-cress and sliced tomatoes4 ,suffrage ,salad ,dressing ,yolks of #b eggs #c tablespoons of sugar #b tablespoons of tarragon vinegar #a pinch of salt ,beat well2 cook in double boiler4 ,when cold and ready to serve1 fold in #a_/b pint of whipped cream4 ,cucumber ,aspic ,four large cucumbers1 one small onion1 half a box of gelatine soaked in half a cup of cold water1 salt and white pepper to taste4 ,peel the cucumbers1 cut into thick slices and place1 with the sliced onion1 over the fire with a scant quart of water4 ,simmer for an hour1 stir in the gelatine and1 when this is dissolved1 season the jelly1 strain it and set aside to cool4 ,it may be formed into small moulds and turned out on lettuce leaves1 or used in a border-mould for garnishing a fish or tomato salad1 or set to form in a salad bowl and taken out by the spoonful and served on lettuce leaves4 ,french dressing is better with it than mayonnaise4 ,boiled ,mayonnaise ,dressing #a egg #a piece of butter size of walnut #a tablespoon of sugar #a_/b teaspoon of mustard #a_/b teaspoon of salt #a_/b teaspoon white pepper #a tablespoon cider vinegar #a tablespoon boiling water just before putting in double boiler4 ,mix dry ingredients and beaten egg4 ,add melted butter and vinegar4 ,beat well until thoroughly mixed4 ,add boiling water2 cook until thick4 ,use level measures4 ,if too thick use plain cream to thin4 ,mayonnaise ,dressing ,without ,oil #b ,tablespoons ,dry ,mustard #b ,salt #b ,flour #b ,sugar ,sift together through fine strainer three times4 ,put into a double cooker two cups of milk4 ,beat four eggs thoroughly4 ,add to the milk4 ,melt two tablespoons of butter and add to the milk and eggs4 ,then add all the above dry sifted ingredients4 ,put on fire1 stirring constantly4 ,when it begins to thicken add drop by drop one-half teacup vinegar4 ,cook until thick1 which will be about twenty minutes4 ,remove from fire and put in cool place4 ,,mrs4 ,,oliver ,h4 ,p4 ,,belmont1 ,president ,political ,equality ,ass'n4 ,new ,york4 ,illustration ,french ,dressing #a_/b teaspoon salt #b tablespoons lemon juice #a_/b teaspoon pepper #d tablespoons olive oil ,alabama ,dressing #b cups of oil yolks of #c eggs #a_/b cup of vinegar ,make this carefully into a smooth and well blended mayonnaise4 ,it will take fully #a_/b hour1 but the success of the dressing depends upon the mayonnaise4 ,now stir in slowly #a_/b bottle chili sauce until well mixed with the mayonnaise4 ,then chop together very fine #a bunch of chives1 #c hard boiled eggs1 #b pimentos1 #a_/b green pepper2 add paprika and salt to taste and mix well with the mayonnaise4 ,this will make about #a quart of dressing4 ,it should be kept in a cool place and covered when not in use4 ,it will keep a long time4 ,cooked ,salad ,dressing ,yolks #b eggs #a_/b teaspoon dry mustard #a_/b teaspoon salt #d tablespoons butter #f tablespoons hot vinegar #a tablespoon sugar ,beat yolks until creamy1 add to them the mustard1 salt and sugar4 ,beat in slowly the butter melted1 also add vinegar4 ,cook until it thickens4 ,it is best to make this in a double boiler4 ,when cold1 add #a cup sweet or sour cream4 ,this keeps well and is particularly fine for lettuce1 celery1 beans1 asparagus or cauliflower4 ,caviare ,dressing 7,for ,tomato ,salad7 #b heaping tablespoons of caviare ,yolks of #b eggs1 boiled hard and grated ,one tablespoon of chopped onions #a_/d tablespoon of paprika #d tablespoons of olive oil #b tablespoons of tarragon vinegar ,,meat and ,,fish ,,sauces ,bechamel ,sauce #a #a_/b cups whitestock #a slice onion #a slice carrot ,bit of ,bay leaf ,sprig of parsley #a_/h teaspoon pepper #f peppercorns #a_/d cup butter #a_/d cup flour #a cup scalded milk #a_/b teaspoon salt ,cook white stock #bj minutes with onion1 carrot1 bay leaf1 parsley and peppercorns1 and then strain2 there should be one cupful4 ,melt the butter1 add flour1 and gradually the hot stock and milk4 ,season with salt and pepper4 ,a ,sauce for ,hot ,meats #a_/b cup sharp vinegar #b tablespoons ,colman's ,mustard a little ,tabasco ,sauce #b tablespoons ,horse ,radish #a_/b cup butter melted very hot ,pepper and salt to taste ,a warmed-up dinner was never worth much --,boileau4 ,gravy ,warmed ,over for ,meats ,one-half cup walnut catsup1 #a wine glass tomato catsup1 #a small cup sherry 7may be omitted71 #a tablespoon butter1 rubbed smooth with flour1 #a small onion chopped very fine1 #a teaspoon currant jelly1 salt and pepper4 ,when thoroughly mixed lay slices of the meat in a dish1 pour the gravy over1 then set dish in the oven until all is well heated through4 ,serve4 ,horse ,radish ,sauce ,make a plain white sauce and season to taste4 ,when done add #c_/d cup of grated horseradish and #a_/b cup cream4 ,very good for meats1 especially boiling meat4 ,,state ,,of ,,kansas4 ,jan4 #f1 #aiad4 ,editress ,suffrage ,cook ,book3 ,what do ,i think of woman suffrage8 ,i wrote the resolution in the ,kansas ,senate submitting the constitutional amendment for it4 ,when ,i became ,governor of ,kansas ,i found a hundred little orphans at our ,state ,orphans' ,home1 mothered by a man4 ,the little unfortunates at our schools for the deaf and the blind were mothered by men4 ,i placed women at the head of these institutions4 ,among the other appointees during my term of office was a woman on the ,board of ,administration1 the board having our educational institutions in charge2 a woman on the ,board of ,health2 a woman ,factory ,inspector2 a woman ,parole ,officer2 a woman on the ,state ,text ,book ,commission2 two women on the ,board of ,education1 and women physicians at our state hospitals4 ,in every instance these women gave the ,state of ,kansas better service than did the men whom they succeeded4 ,the women of ,kansas have arrived and the state service is better by their participating in it4 ,cordially yours1 ,,george ,h4 ,,hodges4 ,governor4 ,illustration ,cooking takes a little training and a great deal of common sense4 ,,eggs1 ,,etc4 ,pain d',oeufs ,beat slightly six eggs1 add six tablespoons sugar1 a pinch of salt and one-half teaspoon vanilla4 ,scald three cups of milk and pour slowly over the eggs1 stirring constantly4 ,melt in a granite or aluminum baking dish six tablespoons of sugar until brown1 using no water4 ,pour the custard into this1 set into a pan of hot water and bake in a slow oven #de minutes or more until the custard is set1 and a testing knife comes out clean4 ,the water in the pan must not boil4 ,when perfectly cold turn upside down into a glass or china serving dish4 ,,mrs4 ,,carrie ,,chapman ,,catt4 ,illustration ,bread ,crumb ,omelet #d eggs small teaspoon salt little minced onion #d or #e cups bread crumbs #b cups milk #d sprigs parsley 7minced fine7 minced sweet green peppers can be added #a_/d cup butter softened 7melt and cool7 ,beat all well together1 pour into a buttered dish and bake in a slow oven until lightly browned4 ,should be served at once1 as it sinks down when cooling4 ,this does not harm it only it does not look so pretty4 ,if it browns too quickly--cover4 ,egg ,patties ,beat eggs lightly and add crushed cracker crumbs till it forms a thick paste1 then thin with a little milk4 ,season with finely cut onion1 pepper and salt4 ,fry in butter1 like pancakes4 ,very good and something different4 ,god sends meat and the devil sends cooks4 ,john ,taylor ,florentine ,eggs in ,casseroles ,chop cooked spinach very fine and season with butter and salt4 ,put #a tablespoon spinach in each buttered individual casserole1 sprinkle with #a teaspoon grated ,parmesan cheese1 and slip into each an egg4 ,cover each egg with #a_/b teaspoon grated ,parmesan cheese and #a teaspoon ,bechamel sauce4 ,bake until the eggs are set1 and serve immediately4 ,this makes a delicious entree4 ,cheese ,souffle #c eggs beaten separately very light #a cup sour cream #a cup grated cheese #b teaspoons finely sifted flour ,bake in a quick oven in buttered baking dish4 ,oyster ,omelet #a_/b pint oysters #c eggs salt and pepper to taste #b #a_/b tablespoons butter ,drain oysters4 ,put butter in pan and cook oysters until they curl4 ,beat eggs lightly and put over oysters2 season and shake until done4 ,serve at once4 ,potato ,omelet #c medium potatoes #a large spoon butter #a_/b tablespoon lard #e eggs #a_/b onion minced season to taste ,scrape the potatoes into cold water to keep from discoloring4 ,put butter and lard in skillet1 and brown carefully1 add potato squeezed out of the water also onion1 cook slowly and then beat the eggs and add4 ,when done on one side put a plate over the skillet and turn the omelet1 now slip in the pan and brown the other side4 ,serve at once4 ,well1 ,marie said ,jiggles after the town election for whom did you vote this morning8 ,i crossed off the names of all the candidates1 returned ,mrs4 ,jiggles1 and wrote out my principles on the back of my ballot4 ,this is no time to consider individuals and their little personal ambitions4--,new ,york ,times4 ,northampton1 ,mass4 ,dec4 #bb1 #aiad4 ,editress ,suffrage ,cook ,book3 ,as to a sentiment on equal suffrage1 let me say that if ,i had no more generous reason for approving it1 ,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 suffrage4 ,ever yours truly1 ,g4 ,w4 ,,cable4 ,illustration ,,creams1 ,,custards1 ,,etc4 ,strawberry ,short ,cake a la ,mode #a cup flour #a_/b teaspoon ,baking powder #a_/d teaspoon salt #a heaping tablespoon of butter ,sift the dry ingredients together and work in the butter4 ,mix with enough milk to make a stiff dough which can be rolled as thin as a wafer4 ,put one thin layer on a pie-pan and butter lightly2 lay another layer on first4 ,bake eight minutes in a moderate oven4 ,when cold cut in pieces and split each piece4 ,place a large tablespoon of crushed1 sweetened strawberries between the layers1 add the top layer1 add more berries1 and last of all1 a heaping tablespoon of ice cream or frozen custard4 ,frozen ,custard 7for above ,short ,cake7 ,to #a pint of milk add #a_/b pint of cream4 ,scald4 ,have ready #a egg1 well beaten1 #a scant cup of granulated sugar1 and one level tablespoon of cornstarch4 ,add this mixture to the milk and cream as soon as they come to a boil4 ,stir and set aside to cool4 ,when cold1 add #a teaspoon of vanilla and freeze4 ,stewed ,apples ,cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover4 ,put on lid and boil quickly until tender4 ,sprinkle sugar over them to taste4 ,but never stir the apples at any time4 ,when sugar is on leave the lid off1 let cook about five minutes longer1 never stirring4 ,ready to serve1 hot or cold4 ,cinnamon ,apples #c cups sugar--pinch salt #b #a_/b cups water #a cup cinnamon drops #h apples ,make a syrup of water and sugar4 ,put in cinnamon drops4 ,pare and core apples4 ,place in syrup and boil until tender1 do not allow to break4 ,take out when tender and place in a dish or if you wish in individual dishes4 ,pour over syrup1 and allow to cool4 ,when cold pour whipped cream on top of each and a cherry on top of cream4 ,fire ,apples ,select bright red apples1 cut off the tops and with a knife remove the meat1 leaving only sufficient wall to hold apple in shape4 ,make a filling of the following3 ,to six apples allow about twelve tablespoons of very dry cooked rice1 six tablespoons cracker crumbs1 six tablespoons chopped apples1 six tablespoons sugar1 six tablespoons seeded raisins1 six tablespoons chopped almonds4 ,whip one egg thoroughly1 place in a cup and fill the cup with milk2 stir well and place in a double boiler1 adding one-half teaspoon butter1 grated rind and juice of one-half lemon and a dash of nutmeg4 ,cook until it thickens1 cool1 then mix it into the filling1 being careful not to get it too soft4 ,mold lightly with the fingers and fill the apples1 sprinkle with sugar1 add a cupful of water and bake in a moderate oven4 ,serve with whipped cream or custard sauce4 ,candied ,cranberry ,recipe #a quart berries #b cups sugar #a #a_/b large cups of hot or cold water pinch of soda ,wash and make a little slit in each berry4 ,for each quart of berries put one and a half large cups of hot or cold water in kettle4 ,then the berries1 then spread #b cups sugar over them1 also a pinch of soda4 ,keep covered closely all the time1 do not stir or lift lid until perfectly cold4 ,from the moment it begins to boil count five minutes--no more--to cook them4 ,if you remove the lid the lovely gloss will be lost4 ,apple ,rice #a cup of rice boiled in water with a piece of butter and a little salt until half done4 ,then add six apples cut in pieces4 ,cook together until both rice and apples are well done4 ,add sugar to taste4 ,when ready to serve pour over melted butter browned4 ,serve with sugar and cinnamon4 ,,mrs4 ,,raymond ,,robins4 ,jelly ,whip ,dissolve one package of gelatin in a cupful of cold water4 ,add to that two cupfuls of sugar and one quart of boiling water4 ,divide the mixture into three parts1 in one of which place marshmallows and white grapes4 ,in the second one put pineapple and oranges and in the third nuts4 ,fill individual glasses with different mixtures and serve them with whipped cream4 ,decorate with preserved cherries1 candied orange peel and nuts4 ,pineapple ,parfait ,pare and shred a ripe pineapple1 add one cup of sugar and let stand for several hours4 ,drain off one cup of the juice1 boil it with three-quarters of a cup of sugar for #aj minutes4 ,add slowly to well beaten yolks of four eggs1 and cook in a double boiler1 stirring all the time1 until the mixture will coat the spoon4 ,remove from the fire and beat until cold4 ,then add two tablespoons of lemon juice and two cups of cream whipped to a stiff froth4 ,pack in a mold1 cover tightly and surround with ice and salt for four hours4 ,rice #c_/d cup of rice washed #g times #a_/b cup currants #a #a_/d cups milk ,yolk of #a egg #b #a_/b tablespoons sugar #a small piece lemon rind ,boil rice in a large quantity of boiling water for #bj minutes2 drain and add milk1 sugar1 lemon rind1 currants4 ,let cook slowly for #ae minutes and remove from fire2 beat the yolk of an egg in a little milk and stir in the rice4 ,do not set back on the fire4 ,serve cold4 ,pittsburgh ,sherbet ,take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple2 add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar4 ,when cold add four tablespoons of orange juice and freeze4 ,when stiff1 open the freezer and add the white of an egg1 beaten stiff with a teaspoon of powdered sugar4 ,lemon ,sherbet #a quart milk #b cups sugar juice #c lemons ,dissolve sugar in milk1 place in freezer4 ,add lemon juice after freezer has been packed4 ,add juice rapidly and with violent stirring1 then immediately place in dasher and turn the crank until frozen4 ,fruit ,cocktails ,peel and cut one orange and one grapefruit into small pieces1 removing all seeds and white bits of skin1 add two sliced bananas1 a tablespoon of chopped or grated pineapple1 sweeten to taste1 and mix with the juice from a can of pineapple4 ,stand in a very cold place1 or put in the ice cream freezer and partially freeze1 serve in small glasses and ornament with maraschino cherries4 ,reserve the remaining pineapple for a luncheon dish4 ,synthetic ,quince ,an ,accidental ,discovery ,i put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over1 about a quart4 ,in this ,i cooked some apples1 quartered1 and stewed till soft1 and just as an experiment added a saucerful of strawberries--also left over4 ,the result1 being served1 looked and tasted exactly like quince1 except that the apple was a little softer4 ,,charlotte ,,perkin ,,gilman4 ,illustration ,grape ,juice ,cup ,soak the grated rind of one orange in the juice of one lemon for #ae minutes4 ,to this add a cupful of boiling water and a tablespoon of sugar4 ,place in a saucepan of granite ware and add one quart of unfermented grape juice1 four whole cloves and a pinch of powdered mace4 ,bring slowly to the boiling point and simmer for ten minutes4 ,boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread4 ,pour this gradually upon the stiffly beaten whites of two eggs4 ,add the boiling grape juice1 dust lightly with grated nutmeg and serve immediately4 ,live while you live1 the epicure would say and seize the pleasures of the present day4 ,doddridge ,peppermint ,cup ,soak half an ounce of pulverized gum arabic in half a cupful of cold water for #cj minutes4 ,dissolve it over hot water4 ,add one cupful of powdered sugar and cook until it will spin a thread4 ,pour this upon the stiffly beaten whites of two eggs1 and when well blended add gradually a pint of boiling cream1 a few drops of essence of peppermint and a tiny pinch of baking soda4 ,serve while it foams1 sprinkled with a little powdered cinnamon4 ,unquiet meals make ill digestions4 ,comedy of ,errors ,amber ,marmalade #a orange #a grape fruit #a lemon ,slice very thin4 ,measure the fruit and add #c times the quantity of water4 ,stand in an earthen dish over night and in morning boil for ten minutes4 ,stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies4 ,this should make #h or #aj glasses but the size of fruit determines the quantity4 ,stir as little as possible during the two hours or more of the cooking which it requires4 ,do not use the rind of the grape fruit4 ,grape ,juice #e lbs ,concord ,grapes #a quart water sugar ,boil grapes five to ten minutes4 ,then strain through a wire strainer and afterwards cheese cloth4 ,to every quart of juice add #a lb4 sugar4 ,bottle and seal4 ,,preserves1 ,,pickles1 ,,etc4 ,sour ,pickles #a peck green tomatoes #a lb4 figs #a lb4 seeded raisins #a cup vinegar #d cups sugar #bj cloves ,a few sticks cinnamon ,sweet ,pickles ,tomato and ,fig ,pickles ,one peck of green tomatoes sliced and salted in layers1 place in granite boiler over night4 ,in the morning drain off brine and rinse in cold water4 ,chop up a pound of figs1 add to the tomatoes1 cover with vinegar and boil twenty minutes2 add #a pound of seeded raisins1 #a cup of vinegar1 #d cups of sugar1 #bj cloves and a few sticks of cinnamon tied in a cheese cloth bag1 and cook together slowly for #c_/d of an hour4 ,,lucretia ,l4 ,,blankenburg4 ,illustration ,lemon ,butter #f eggs #c very large lemons 7rind and juice7 #b cups sugar #b tablespoons water butter size of walnut ,mix all together with ,dove egg beater and cook until it boils4 ,watch that it does not burn4 ,kumquat ,preserves #a quart fruit to #a pint sugar ,cut the ,kumquats into halves1 pick out seeds1 cover with cold water and bring to a boil4 ,in the meantime have your syrup boiling--#a pint sugar to #c pints water4 ,drain fruit and put in syrup and simmer slowly for #a hour4 ,take out fruit and continue to simmer syrup until it begins to get thick4 ,put the fruit into syrup--place preserving kettle in pot of boiling water and let them1 or let the water continue boiling until syrup is thick as you like it4 ,put #a_/d teaspoon fine salt in first water1 as it adds a fine flavor4 ,grate stem off skin deep4 ,,state ,,of ,,washington ,,office ,,of ,,governor ,,olympia4 ,december #bb1 #aiad4 ,editress ,suffrage ,cook ,book3 ,i have at hand your letter of the #afth inst41 asking an expression from me regarding ,woman ,suffrage in the ,state of ,washington4 ,replying1 ,i desire to say that the women of the ,state of ,washington have had the right to vote for something more than three years4 ,i know of no one who was in favor of giving them this right who to-day opposes it1 and large numbers of those who were opposed now favor women having the ballot4 ,the results in the ,state of ,washington certainly indicate that women assist in public affairs1 rather than otherwise1 by having the right to vote4 ,agreeable to your request1 ,i am sending a photograph of myself under separate cover2 also card carrying my autograph4 ,yours very truly1 ,,ernest ,,lister1 ,governor4 ,illustration ,hire me twenty cooks4 --,shakespeare ,prunes and ,chestnuts #c lbs4 dried prunes #b lbs4 large chestnuts #a_/b lb4 ,sultana raisins #a table spoon butter #a_/b cup of sugar #a_/c cup of vinegar ,pinch of cloves #b tea spoons of flour ,peel chestnuts and boil until skin can be removed4 ,boil prunes and raisins together until soft1 add chestnuts1 sugar1 salt1 cloves and butter1 when well cooked thicken with flour and vinegar stirred together4 ,heavenly ,hash #b boxes red raspberries #b quarts red currants #b quarts cherries #a quart gooseberries ,stem currants and seed cherries1 then measure fruit4 ,to each cup of fruit allow equal amount of sugar4 ,put the fruit in kettle and add #a_/b cup of water2 when it comes to boil add sugar and boil #bj minutes1 then put in jelly glasses4 ,apple ,butter #a peck tart apples 7made into sauce and strained7 #a quart grape juice #b teaspoons cinnamon #a_/b teaspoon salt #b cups light brown sugar #b teaspoons nutmeg ,boil two hours or longer4 ,orange ,marmalade #f oranges #b lemons ,slice in small pieces1 add six pints of water and let stand in covered dish for #bd hours4 ,then boil #a #a_/d hours2 let stand another #bd hours4 ,then add pint for pint of sugar with the mixture and boil until it jells4 7,about #de minutes74 ,rhubarb and ,fig ,jam ,cut five pounds rhubarb into inch pieces without peeling4 ,add one pound figs1 four pounds sugar1 the grated yellow rind and juice of one lemon and let stand all night4 ,in the morning simmer for an hour4 ,nut meats may be added if desired4 ,brandied ,peaches ,take off skins with boiling water4 ,for each pound of fruit allow #a_/b cupful of sugar and #a_/b pint of water4 ,when syrup is boiling1 put in peaches1 a few at a time1 and cook until done1 but not too soft4 ,just pierce with straw4 ,spread on platters to cool4 ,when cool1 put in jars and fill up with the syrup mixed with just as much good brandy4 ,have syrup thick and seal hot4 ,cauliflower ,pickles #c heads cauliflower #b quarts cucumbers cut in cubes #a quart onions cut fine #a pint green peppers cut fine ,mustard ,sauce #a quart vinegar 7if white wine vinegar use #a pint water and #a pint vinegar as it is too strong7 #f tablespoons mustard 7,coleman's7 #a teaspoon tumeric #a cup 7small7 flour #b cups sugar #c tablespoons salt ,boil onions1 peppers in the vinegar2 then add the cucumber4 ,after it has boiled a few minutes add the cauliflower and then the mustard sauce4 ,boil together a few minutes2 bottle and seal hot4 ,the cauliflower must be boiled alone before adding4 ,this is very excellent4 ,relish #cj large tomatoes #h large onions #h large red peppers #e tablespoons salt #aj tablespoons sugar #i cups vinegar ,cut the tomatoes and onions and boil one hour with the sugar1 vinegar and salt2 at the end of an hour put it through a sieve2 now return to the stove and add your red peppers1 cut very fine1 and cook one more hour4 ,have it about the consistency of thick cream and bottle hot4 ,very fine for cold meats1 fish1 etc4 ,chili ,sauce #cj large red tomatoes #ab medium sized onions #d red peppers #c teaspoons salt #ab teaspoons brown sugar #aj cups cider vinegar ,chop tomatoes by themselves1 then add finely chopped onions and peppers4 ,lastly add sugar1 salt and vinegar mixing well4 ,boil #b hours and can4 ,pickles #a peck medium sized pickles #a gallon cider vinegar #a cup sugar #a cup mustard #a cup salt ,wash pickles well and pack in stone crock4 ,dissolve mustard in some of the vinegar and mix all together and pour over pickles cold4 ,put on a weight--ready to use in three days4 ,tomato ,pickle #b gallon crocks of sliced green tomatoes sprinkled with salt4 #d small sliced onions mixed and let stand #b quarts cider vinegar1 heated and added #e cents' worth mixed spices #b lbs4 brown sugar1 and boil4 ,makes #c quarts of pickles ,corn ,salad #b doz4 ears of corn2 boil twenty minutes on cob4 ,cut off cob2 chop one head cabbage2 #c green peppers1 and #a red pepper4 ,mix together4 ,put in kettle with four pints vinegar2 #c tablespoons salt1 #b tablespoons ground mustard2 #d cups sugar2 #b teaspoons celery seed4 ,cook #bj minutes4 ,tomato ,catsup 7very fine7 ,to #a_/b bushel skinned ,tomatoes1 add #a quart good vinegar #a pound salt #a pound black pepper 7whole7 #a ounce ,african ,cayenne pepper #a_/d pound allspice 7whole7 #a ounce cloves #c small boxes mustard 7use less if you do not wish it very hot7 #d cloves of garlic #f onions 7large7 #a pound brown sugar #a pint peach leaves ,boil this mass for #c hours1 stirring constantly to keep from burning4 ,when cool1 strain through a sieve and bottle for use4 ,vegetable coloring may be used if you wish it to remain a bright red4 7,a family recipe handed down for generations and very good1 indeed74 ,,candies1 ,,etc4 ,five ,oz4 ,childhood ,fondant #a oz4 kindness #a oz4 sunshine #a oz4 pure food #a oz4 recreation #a oz4 rest ,this should be on hand in every household where children gladden the hearth4 ,wherever possible distribute it among the little children of the poor4 ,rose ,leaves ,candied ,take red roses1 remove all the whites at the bottom4 ,take three times their weight in sugar1 put a pint of water to a pint of roses1 skin well1 shred the roses a little before you put them into the water1 and cover them1 and when the leaves are tender1 put in the sugar4 ,keep stirring lest they burn and the syrup be consumed4 ,delicious ,fudge ,delicious fudge is made with sour cream instead of fresh milk or cream4 ,taffy #b lbs4 brown sugar #a tablespoon butter #a tablespoon golden syrup #c_/d cup water #a teaspoon vanilla #a tablespoon white vinegar ,mix well and allow it to boil slowly4 ,skim but do not stir4 ,boil until a little hardens in water4 ,then add the vanilla and vinegar4 ,now pour into buttered tins and when the edges harden1 draw lightly to the center4 ,when cool pull until light4 ,when doing so flour the hands lightly4 ,creole ,balls ,chop half a cupful each of almonds1 pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons4 ,boil into little balls and dip in maple or chocolate fondant4 ,chocolate ,caramels #a pint brown sugar #a gill milk #a_/b pint molasses #a_/b cake sweetened chocolate #a generous teaspoon butter #a tablespoon vanilla ,boil all of the ingredients 7except the vanilla7 over a slow fire until dissolved1 and stir occasionally as it burns easily4 ,test by dropping little in water4 ,if it hardens quickly1 remove at once from the fire4 ,add vanilla and pour into buttered pans4 ,when cool1 cut in squares with a buttered knife4 ,sea ,foam ,for sea foam candy cook three cupfuls of light brown sugar1 a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water4 ,pour it slowly over the stiffly beaten whites of two eggs1 beating continually until the candy is stiff enough to hold its shape4 ,then work in half a cupful of chopped nuts and half a teaspoon of vanilla4 ,drop in small pieces on waxed paper4 ,how to ,make ,good ,coffee ,when the ,national ,coffee ,roasters' ,association tells how to make good coffee the housewife is naturally interested1 no matter how fervently the family may praise her own brew4 ,coffee is the business of these gentlemen4 ,they know it from the scientific standpoint as well as practically4 ,their opinion as to the best method of preparing it for the table is1 therefore1 worth consideration4 ,they tell us1 first of all1 that the virtues of the infusion depend primarily upon the fineness with which the roasted bean is ground4 ,careful experiments have shown1 indeed1 that when pulverized it gives a larger yield of full strength beverage than in any other shape1 so that such grinding is urged in the interest of economy1 as well as from a gastronomic standpoint4 ,the grinding1 however1 must be done immediately before the coffee is made4 ,otherwise no little of the delicate and much prized flavor of the bean will escape4 ,the method of making the infusion is governed by the solubility of the various elements composing the coffee4 ,the caffeine and caffetannic acid readily dissolve in cold water1 but the delicate flavoring oils require a considerable degree of heat4 ,it so happens that water at the boiling point1 #bab deg4 ,f41 is twice as effective in extracting these flavors as when at a temperature of #aej deg4 ,f4 ,nevertheless1 the usual method of boiling the coffee is unsparingly condemned by the association4 ,the infusion thus made is very high in caffeine and tannic acid4 ,it is muddy1 too1 and overrich in dissolved fibrous and bitter matters4 ,as most of the deleterious effects of coffee are due to dissolved tannin1 owing to excessive boiling or the use of grounds a second time1 this method of making the beverage is unqualifiedly condemned4 ,steeping--that is1 placing the coffee in cold water and permitting it to come to a boil--is also deprecated4 ,an infusion so made contains less caffeine1 to be sure1 but it lacks the desired aromatic flavor and the characteristic coffee taste4 ,in fine1 the association leans to a method of coffee making known as filtration4 ,this consists in pouring boiling water once through finely pulverized coffee confined in a close-meshed muslin bag4 ,the resultant infusion is one in which the percentage of tannin is extremely low4 ,there is a medium amount of caffeine1 but the full flavor and characteristic taste are present4 ,,state ,,of ,,oregon ,,executive ,,department ,,salem4 ,dec4 #bb1 #aiad4 ,editress ,suffrage ,cook ,book3 ,this is to acknowledge yours of the #afth instant1 in reference to women's suffrage1 and in reply will say that while this right has been enjoyed but a short time by our women1 they have been making excellent use of it4 ,they are prompt to register and vote1 and their influence is most always found upon the side of better government4 ,the result of their efforts is already being reflected in a number of important measures recently adopted in this state1 which will make for the public good4 ,very truly yours1 ,,oswald ,,west4 ,governor4 ,illustration ,cottage ,cheese ,to make cottage cheese effectively1 with an aroma and delicacy equal to its nourishment1 a rich milk which has not lost time in souring should be put in an earthenware or stone jar with the lid on1 and placed in hot water over a very slow fire until it is well heated with the curd clotted from the whey4 ,when it begins to steam the curd is drained a very short period through cheese cloth4 ,well mixed with salt and butter and pepper it is an ideal muscle and tissue maker4 ,cottage cheese is much more easily turned into brawn1 brain and bone than any of the less porous1 less ripe cheeses4 ,in fact the curious uncomfortably bloated sensation experienced by many who eat other varieties of cheese is uncommon with cottage cheese4 ,faulty mastication1 peculiar susceptibilities to casein and an excess of other solid foods often causes the distress which follows cheese eating4 ,if well emulsified with saliva by the teeth or mixed with water and not gulped down1 cottage cheese serves every sort of food purpose4 ,,albuminous ,,beverages ,the following recipes were kindly contributed by ,alida ,frances ,pattee1 author of ,practical ,dietetics1 an invaluable book for the home4 ,when a large amount of nutriment is required the albuminized drinks are valuable4 ,the egg is a fluid food until its albumen is coagulated by heat4 ,often the white of egg1 dissolved in water or milk1 and flavored1 is given when the yolk cannot be digested1 as #cj per cent4 of the yolk is fat4 ,egg-nog is very nutritious1 and is extensively prescribed in certain non-febrile diseases1 especially for the forced alimentation of phthisis and melancholia4 ,there are occasional cases of bilious habit1 in which eggs to be digested must be beaten in wine4 ,but the combination of egg1 milk and sugar with alcohol1 which constitutes egg-nog1 is apt to produce nausea and vomiting in a feeble stomach1 especially in fever4 ,for this reason whole eggs are unfit for fever patients1 and the whites only should be used4 ,albuminized drinks are most easily prepared cold4 ,when a hot liquid is used1 it must be poured very slowly into the well-beaten egg1 stirring constantly1 so that lumps of coagulated albumen do not form4 ,for the ,diabetic4 ,in all the albuminous drinks substitute ,sweetina for the sugar4 ,the fuel value will be #fj calories less in every recipe than when one tablespoon of sugar is used4 ,energy ,value of an ,egg #a medium egg 7without shell7 #fj ,calories #a white of egg 7average7 #ac #a yolk of egg 7average7 #dh ,egg ,broth1 #cai ,calories#a ,yolk #a egg #a tablespoon sugar ,speck salt #a cup hot milk ,brandy or some other stimulant if required4 ,beat egg1 add sugar and salt4 ,pour on carefully the hot milk4 ,flavor as desired1 if with brandy or wine1 use about one tablespoon4 ,,note4--,dried and rolled bread crumbs may be added1 if desired4 ,the whole egg may be used4 ,hot water1 broth or coffee1 may be substituted for the milk2 nutmeg may be substituted for the stimulant4 ,egg-,nog ,no4 ,i1 #bca ,calories#a #a egg ,speck salt #c_/d tablespoon sugar #c_/d ,cup milk #a #a_/b tablespoon wine or #a tablespoon brandy 7or less7 ,beat the egg1 add the sugar and salt2 blend thoroughly1 add the milk and liquor4 ,serve immediately4 ,,note4--,have eggs and milk chilled before blending4 ,a grating of nutmeg may be substituted for the stimulant4 ,a lemonade shaker may be used for the blending4 ,egg-,nog ,no4 ,,ii1 #bca ,calories#b #a egg #c_/d tablespoon sugar ,speck salt #c_/d ,cup milk #a tablespoon brandy 7or less7 ,separate egg4 ,beat yolk1 add sugar and salt1 and beat until creamy4 ,add the milk and brandy4 ,beat the white till foamy 7not stiff and dry71 and fold it in lightly4 ,serve immediately4 ,junket ,egg-,nog1 #bhi ,calories#c #a egg #a cup milk #a tablespoon sugar #b teaspoons rum1 brandy or wine #a_/b ,hansen's ,junket ,tablet ,beat white and yolk of egg separately1 very light2 blend the two4 ,add the sugar dissolved in the rum4 ,heat the milk luke warm1 stir into the egg mixture1 and add quickly the tablet dissolved in cold water4 ,pour into small warm glasses1 and sprinkle grated nutmeg over the top4 ,stand in warm room undisturbed until firm1 and then put on ice to cool4 ,this can be retained by the most delicate stomach4 ,beef ,egg-,nog1 #bjj ,calories #a egg ,speck salt #a tablespoon sugar #a_/b cup hot beef broth #a tablespoon brandy ,beat the egg slightly1 add the salt and sugar2 add gradually the hot broth2 add brandy and strain4 ,sugar and brandy may be omitted if preferred4 ,coffee ,egg-,nog1 #age ,calories#d #a egg #a #a_/b teaspoon sugar #a_/b scant cup milk or cream #a_/b scant cup strong coffee ,chill ingredients1 and blend as for ,egg-nog ,no4 ,,ii4 ,pineapple ,egg-,nog ,prepare as per ,egg-nog ,no ,i or ,,ii2 omit the brandy and use pineapple juice to taste4 ,egg and ,rum1 #cae ,calories #a cup fresh milk ,yolk #a egg #a tablespoon sugar ,speck salt ,few grains nutmeg #a tablespoon rum ,beat yolk1 add sugar1 salt and nutmeg2 add milk and rum4 ,,note4--,for consumptives1 taken at about #f ,a4 ,m41 often prevents the exhaustive sweats which accompany the morning doze4 ,also may be given to a patient before dressing to prevent exhaustion4 ,egg and ,brandy1 #cej ,calories#b #c ,eggs #d tablespoons cold water ,nutmeg #d tablespoons brandy ,sugar ,beat the eggs1 add cold water1 brandy and sweeten to taste4 ,a little nutmeg may be added4 ,give a tablespoonful at a time4 ,egg and ,wine1 #abe ,calories#e #a egg #a_/b cup cold water ,sugar #a wineglass sherry ,nutmeg ,beat the egg4 ,heat the water and wine together but not boiling2 pour onto the egg1 stirring constantly2 flavor with sugar and nutmeg4 ,egg ,lemonade1 #aib ,calories #a egg #b tablespoons sugar #b tablespoons lemon juice #a cup cold water ,beat the egg thoroughly1 add the sugar and lemon juice2 pour in gradually the water1 stirring until smooth and well mixed4 ,strain and serve4 ,two tablespoons of sherry or port may be added if desired4 ,malted ,milk and ,egg1 #abj ,calories #a tablespoon ,horlick's ,malted ,milk #a tablespoon crushed fruit #a egg #bj drops acid phosphate #a tablespoon crushed ice #c_/d cup ice water ,mix the malted milk powder1 crushed fruit and egg and beat five minutes4 ,add the phosphate and crushed ice1 blending thoroughly4 ,strain and add ice water or cold carbonated water1 and a grating of nutmeg to flavor4 ,stokes ,mixture ,eggs and brandy #aif calories4 #b egg yolks1 #ej c4 c4 of brandy1 #abj c4 c4 of aqua aurantii florun 7sugar or syrup enough to sweeten71 has considerable nutritive1 as well as stimulative value1 and is eligible for use when such a combination is indicated4 ,grape ,yolk1 #aej ,calories #a egg #a tablespoon sugar ,speck salt #b tablespoons ,welch's ,grape ,juice ,separate egg4 ,beat yolk1 add sugar and stand aside while the white is thoroughly whipped4 ,add the grape juice to the yolk and pour this onto the whipped white1 blending carefully4 ,serve cold4 ,have all ingredients chilled before blending4 ,grape ,juice and ,egg1 #bgj ,calories #a egg #a_/b cup rich milk #a tablespoon sugar #a_/d cup ,welch's ,grape ,juice ,beat yolk and white separately very light4 ,to the yolk add milk1 sugar and grape juice1 and pour into glass4 ,to the white add a little powdered sugar and a taste of grape juice4 ,serve on yolk mixture4 ,chill all ingredients before using4 ,mulled ,wine1 #bej-bhj ,calories #a ounce stick cinnamon ,a slight grating nutmeg #a_/b cup boiling water #a egg #a_/b cup sherry1 port or claret wine #b tablespoons sugar ,put the spices into top of a double boiler with the water4 ,cover and cook over hot water ten minutes4 ,add wine to the spiced water and bring to the boiling point4 ,beat the egg to a stiff froth1 add sugar and pour on the mulled wine1 and beat well4 ,serve at once4 ,albuminized ,milk1 #ih ,calories #a_/b cup milk 7sterile7 ,white #a egg ,salt ,put milk and white of egg in a glass fruit jar1 cover with air tight cap and rubber band4 ,shake until thoroughly blended4 ,strain into glass4 ,a few grains of salt may be added if desired4 ,two teaspoons of ,sanatogen added #cj calories4 ,,note4--,the blending may be done in a lemonade shaker4 ,albuminized ,water1 #ac ,calories#f #a_/b cup ice-cold water 7boiled and chilled7 ,white #a egg ,lemon juice ,sugar ,blend as for ,albuminized ,milk1 serve plain or add lemon juice and sugar to taste4 ,if set on ice to keep cool1 shake before serving4 ,two teaspoons of ,sanatogen added #cj calories4 ,albumin ,water 7for infants71 #ac ,calories ,albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed2 albumin water is then very useful4 ,the white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled4 --,koplik4 ,albuminized ,clam ,water1 #ah ,calories #a cup cold water ,clam ,broth ,white #a egg ,to the water add the required amount of the clam broth to make the strength desired1 add the unbeaten white of egg1 and follow general directions for ,albuminized ,milk4 ,serve cold in dainty glasses4 ,this is a very nutritious drink1 and will be retained by the stomach when other nourishment is rejected4 ,,note4--,milk may be substituted for the water4 ,albuminized ,orange1 #cj ,calories#a ,white #a egg ,juice #a orange ,sugar ,to the unbeaten white add the orange juice1 sweeten to taste and blend thoroughly4 ,strain and set on ice to cool4 ,serve cold4 ,albuminized ,sherry1 #bb ,calories#a ,white #a egg #c_/d tablespoon sherry ,sugar ,beat the white stiff1 add slowly1 while beating1 the wine and sugar4 ,serve cold4 ,,note4--,have all ingredients cold before blending4 ,albuminized ,grape ,juice1 #dj ,calories#g #b tablespoons ,welch's ,grape ,juice ,white #a egg ,sugar ,chopped ice ,put in a dainty glass the grape juice1 and the beaten white of egg and a little pure chopped ice2 sprinkle sugar over the top and serve4 ,,footnotes3 #a ,calculated with #a tablespoon brandy4 #bgg calories if brandy is omitted4 #b ,without liquor4 #c ,without liquor4 #d ,calculated with milk4 #e ,without sugar4 #f ,without lemon juice or sugar4 #g ,without milk4 ,,starchy ,,beverages ,starchy drinks consist of cereals or cereal products1 cooked thoroughly in a large amount of water and strained before serving4 ,arrowroot1 cornstarch1 tapioca1 rice and rice flour are nearly pure starch4 ,oats1 barley and wheat in forms which include the whole grains contain besides starch some protein and fat1 and also valuable mineral matter1 especially phosphorous1 iron1 and calcium salts4 ,in starchy drinks these ingredients are necessarily present in small amounts2 hence they have little energy value1 unless milk or other highly nutritive material is added4 ,such drinks are of value when only a small quantity of nutriment can be taken4 ,principles of ,cooking4 ,as the chief ingredient is starch1 long cooking is necessary1 in water at a high temperature 7#bab deg4 ,f471 which softens the cellulose1 and breaks open the starch grains1 changing the insoluble starch to soluble starch and dextrin1 so that it can be readily digested4 ,time of cooking should be conscientiously kept by the clock4 ,digestion4 ,the action of ptyalin is very rapid1 and if these drinks are sipped slowly1 so as to be thoroughly mixed with saliva1 a considerable portion of starch may be changed to sugar before reaching the intestines4 ,barley ,water1 #ahj ,calories #b tablespoons pearl barley #a quart cold water ,wash barley1 add cold water and let soak several hours or over night2 in same water1 boil gently over direct heat two hours1 or in a double boiler steadily four hours1 down to one pint if used for infant feeding1 and to one cup for the adult4 ,strain through muslin4 ,,note4--,cream or milk and salt may be added1 or lemon juice and sugar4 ,barley water is an astringent or demulcent drink used to reduce laxative condition4 ,rice ,water1 #ajj ,calories#h #b tablespoons rice #c cups cold water ,salt ,milk ,wash the rice2 add cold water and soak thirty minutes1 heat gradually to boiling point and cook one hour or until rice is tender4 ,strain1 reheat and dilute with boiling water or hot milk to desired consistency4 ,season with salt4 ,,note4--,sugar may be added if desired1 and cinnamon1 if allowed1 may be cooked with it1 and will assist in reducing a laxative condition4 ,barley ,water 7infant feeding7 #ai ,calories #a teaspoon barley flour #b tablespoons cold water #a pint boiling water ,blend flour and cold water to a smooth paste in top of double boiler2 add gradually the boiling water4 ,boil over direct heat five minutes1 stirring constantly1 then put over boiling water and cook #ae minutes longer1 stirring frequently4 ,older infants take the barley water in much more concentrated form4 ,barley water is used as a diluent with normal infants and in forms of diarrhoea4 ,,note4--,for children or adults1 use #a_/b tablespoon barley or rice flour1 #a cup boiling water1 #a_/d teaspoon salt4 ,rice ,water ,no4 ,,ii1 #afj ,calories #c tablespoons rice #a pint boiling water #a tablespoon stoned raisins ,wash rice1 put into saucepan with water and raisins2 boil gently for one hour4 ,strain4 ,when cold serve4 ,sugar or salt may be added to taste4 ,,note4--,do not use raisins in bowel trouble4 ,oatmeal ,water1 #ej ,calories #a tablespoon oatmeal #a tablespoon cold water ,speck salt #a quart boiling water ,mix oatmeal and cold water1 add salt and stir into the boiling water4 ,boil three hours2 replenish the water as it boils away4 ,strain through a fine sieve or cheese cloth4 ,season1 serve cold4 ,different brands of oatmeal vary considerably in the amount of water which they take up in cooking1 and sufficient should always be added to make this drink almost as thin as water4 ,oatmeal ,water ,no4 ,,ii1 #bbj ,calories#i #a_/b cup fine oatmeal #a quart water ,use sterile water 7boiled and cooled74 ,add oatmeal and stand in warm place 7covered71 for one and one-half hours4 ,strain1 season1 and cool4 ,sometimes used for dyspeptics4 ,toast ,water1 #cej ,calories #a cup stale bread toasted #a cup boiling water ,salt ,cut bread in thin slices and in inch squares4 ,dry thoroughly in oven until crisp and a delicate brown4 ,measure1 and break into crumbs2 add the water and let it stand one hour4 ,rub through a fine strainer1 season and serve hot or cold4 ,the nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea4 ,,note4--,milk or cream and sugar may be added4 ,crust ,coffee ,take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp4 ,place in a mortar and pound or roll4 ,pour boiling water over and let soak for about fifteen minutes4 ,this when strained carefully is very acceptable to invalids who are tired of the ordinary drinks1 such as lemonade1 etc4 ,cracker ,panada1 #ajj ,calories#aj #d hard crackers #a quart water ,sugar ,break crackers into pieces and bake quite brown2 add water and boil fifteen minutes1 allow to stand three or four minutes4 ,strain off the liquid through a fine wire sieve2 season with salt and a little sugar4 ,this is a nourishing beverage for infants that are teething1 and with the addition of a little wine and nutmeg1 is often prescribed for invalids recovering from a fever4 ,bread ,panada1 #afb ,calories #a #a_/b cups water #a tablespoon sugar #b tablespoons stale white bread crumbs #a_/d cup white wine #a tablespoon lemon juice ,nutmeg ,put water and sugar on to cook1 just before it commences to boil add the bread crumbs2 stir well1 and let it boil three or four minutes4 ,add the wine1 lemon and a grating of nutmeg2 let it boil up once more1 remove from fire1 and keep it closely covered until it is wanted for use4 ,,footnotes3 #h ,without ,milk4 #i ,estimated on one-half the oatmeal4 #aj ,without sugar4 ,,the ,,cook ,,says ,cook has discovered some little things which help to make her dishes so much above the average4 ,when next making griddle cakes add a little brown sugar or molasses to the batter1 the cakes will brown better and more easily4 99 99 99 99 99 ,pie crust is best kept cold in the making2 to this end an excellent substitute for a rolling pin is a bottle filled with ice water4 99 99 99 99 99 ,when boiling turnips1 add a little sugar to the water2 it improves the flavor of the vegetables and lessens the odor in the cooking4 99 99 99 99 99 ,hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan4 ,this prevents a dark ring from appearing round the yolk4 99 99 99 99 99 ,instead of mixing cocoa with boiling water to dissolve it1 try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot1 stirring all the while4 99 99 99 99 99 ,what gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar4 ,do not cover rising bread in bowls and tins with a dry cloth4 ,instead1 cover with a damp cloth which has been wrung out of warm water4 ,in cold weather the damp cloth should be placed over a dry cloth4 ,as a result1 the dough will not dry on the top and the loaves when baked will be much more uniform4 99 99 99 99 99 ,to prevent holes appearing in brown bread prick twice with needle1 once when the loaves are placed in tins and once immediately before loaves are placed in the oven4 ,cake ,hints ,for those who would excel in cake making these admonitions are offered3 ,first--,cream the shortening4 ,second--,add sugar slowly and cream it again4 ,third--,add yolks of eggs well beaten4 ,fourth--,mix and sift the dry ingredients4 ,fifth--,add the dry materials to the mixture1 which has the baking powder in it2 alternate flour and liquid4 ,sixth--,cut and fold in 7do not beat or stir7 the whites of eggs which are beaten to a dry stiff froth4 ,seventh--,have a fire and pans ready4 ,put the cake into the oven quickly2 remember that the oven can wait1 but the cake never4 ,bake according to rule4 ,to test the oven heat--,a hot oven will brown flour in five minutes2 or you can try if you can hold the hand in it and count twenty4 ,time of baking--,layer cakes1 #bj or #be minutes2 loaf cakes1 from #dj to #hj minutes2 gem cakes1 from #bj minutes to half an hour4 ,never bang the oven door4 ,the cake will fall if you do4 99 99 99 99 99 ,to prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg4 ,when boiling syrup for icing add a pinch of cream of tartar4 99 99 99 99 99 ,brown sugar frosting which will not crack is made of one tablespoon of vinegar1 brown sugar enough to mix and the beaten white of half an egg4 ,beat all well together and add sugar enough to spread4 99 99 99 99 99 ,i have many times been asked how ,i retained the color of preserved fruits4 ,i allow for all preserves equal measure of sugar and fruit4 ,it is impossible to have success if you make large quantities4 ,i never make over three pints at a time--usually one quart4 ,the same method applies to all preserves4 ,if possible1 ,i extract some juice to start with4 ,i then put this with one quart of sugar1 7no water if the fruit contains plenty of juice1 but if not1 ,i add a little water74 ,allow this to boil until thick then have fruit ready to drop in2 when it boils up1 remove scum1 and1 as the juice is extracted by the boiling1 dip off and allow only enough to thicken quickly4 ,this juice can be used for sauces1 beverages of all kinds--,fruit darkens on account of continued boiling4 ,economical ,soap ,soap without boiling1 will float if not too much ham or bacon drippings are used4 ,into #a quart of cold water dissolve the contents of one can of ,babbits potash or lye4 ,melt to luke warm heat1 #f lbs1 7light weight7 of clean drippings that have been strained through cheesescloth several times4 ,before adding the lye to the strained grease1 add #a large cupful of borax4 ,stir lye into kettle containing grease and stir constantly until very thick4 ,pour into a pan1 score2 in #aj or #ab hours turn out of pan and let dry4 ,a little perfume may be added if you wish4 ,lamb drippings makes the finest soap4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,italic text is denoted by 2 bold by and underlined text by 4 ,text uses both today and to-day4 ,it also used both tablespoon and tablespoons when referring to an ingredient with an additional fraction of a tablespoon added1 i4e4 #a #a_/b tablespoon and #a #a_/b tablespoons4 ,page #ac1 ,the original had the portrait pages out of order on the list4 ,these have been reordered4 ,the original read3 ,fanny ,garrison ,villard #cd ,helen ,ring ,robinson #dj ,jane ,addams #ch ,julia ,lathrop #dd ,jack ,london #df ,mrs4 ,j4 ,o4 ,miller #db ,mrs4 ,desha ,breckinridge #eb ,this also occurred on the following pages4 ,the original text is below4 ,page #ae3 ,potato ,puffers #gh ,baked ,tomatoes #hj ,stuffed ,tomatoes #gi ,page #af3 ,virginia ,butter ,bread #ajb ,bran ,bread #ajb ,excellent ,nut ,bread #aja ,dr4 ,wylies' ,recipes #ajc ,page #ag3 ,jam ,cake #acf ,hickory ,nut ,cake #ach ,lace ,cakes #acg ,page #ah3 ,suet ,pudding #aeg ,raw ,carrot ,pudding #afa ,cottage ,fruit ,pudding #aeh ,prune ,souffle #aeh ,plain ,suet ,pudding #aeg ,plum ,pudding #aei ,lemon ,cream #afj ,corn ,pudding #afa ,lemon ,hard ,sauce #afa ,pear ,salad #afh ,potato ,salad #afh ,bean ,salad #agj ,codfish ,salad #afi ,swedish ,wreathes #afi ,orange ,salad #agc ,cucumber ,aspic #age ,tomato ,aspic #agd ,mayonnaise ,dressing ,without ,oil #agf ,mayonnaise ,dressing ,boiled #age ,suffrage ,salad ,dressing #agd ,page #ai3 ,pittsburgh ,sherbet #aih ,lemon ,sherbet #aih ,synthetic ,quince #bjj ,fruit ,cocktails #aii ,grape ,juice ,cup #bja ,peppermint ,cup #bjb ,,preserves1 ,,pickles1 ,,etc4 ,sour ,pickles #bjd ,sweet ,pickles #bjd ,amber ,marmalade #bjc ,grape ,juice #bjc ,lemon ,butter #bje ,page #ae1 ,lienn changed to ,lunn 7,sally ,lunn7 ,page #cg1 tablespons changed to tablespoons 7#b tablespoons butter7 ,page #cg1 stock changed to stalk 7stalk of celery chopped7 ,page #cg1 ramkins changed to ramekins 7serve in ramekins7 ,page #dg1 majoram changed to marjoram 7thyme1 and sweet marjoram7 ,page #fd1 carbonhydrate changed to carbohydrate 7bulky carbohydrate foods7 ,page #gd1 mussy changed to mushy 7mushy before the7 ,page #gf1 ,wash changed to ,mash 7,mash all well together7 ,page #hj1 his changed to this 7,put this sauce7 ,page #ie1 dispositon changed to disposition 7the disposition of7 ,page #ie1 on changed to or 7or a finger7 ,page #ie1 or changed to of 7finger of buttered brown7 ,page #ajc1 while changed to whole 7whole ,indian corn7 ,page #adh1 thoroughy changed to thoroughly 7and heat thoroughly7 ,page #aff1 seive changed to sieve 7a wire sieve and7 ,page #afh1 lovlier changed to lovelier 7,nothing lovelier can be7 ,page #agd1 ,lavarin changed to ,savarin 7,brillat ,savarin7 ,page #agd1 proporton changed to proportion 7proportion of a dessertspoon7 ,page #agf1 ,mayonaise changed to ,mayonnaise 7,mayonnaise ,dressing ,without7 ,page #bjb1 sieze changed to seize 7seize the pleasures of7 ,page #bjg1 ,peal changed to ,peel 7,peel chestnuts and7 ,page #bad1 alspice changed to allspice 7#a_/d pound allspice7 ,page #bah1 ,asosciation changed to ,association 7,coffee ,roasters' ,association7 ,page #bda1 leaves changed to loaves 7the loaves when baked7