Chapter 6

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

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

Cocoanut Cookies

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

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

Drop on buttered tins and bake in moderate oven.

PASTRIES, PIES, ETC.

Grape Fruit Pie

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

Spice Pie

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

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

Cream Pie

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

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

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

Pie Crust

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

Pie for a Suffragist's Doubting Husband

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

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

* * * * *

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

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

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

Orange Pie

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

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

Lancaster County Pie

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

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

Bake in moderate oven.

Brown Sugar Pie

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

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

Banbury Tart

1 cup flour 2 heaping tablespoons of lard Cold water

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

Filling

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

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

PUDDINGS

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

Bakewell Pudding

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

PASTE

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

MIXTURE

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

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

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

Graham Pudding

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

Put in buttered pudding dish and steam 3 hours.

Norwegian Prune Pudding

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

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

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

STATE OF IDAHO GOVERNOR'S OFFICE, BOISE.

January 22, 1915.

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

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

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

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

M. ALEXANDER, Governor of Idaho

Suet Pudding

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

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

Plain Suet Pudding

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

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

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

Cottage Fruit Pudding

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

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

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

Prune Souffle

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

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

Plum Pudding

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

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

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

Lemon Cream

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

MRS. RAYMOND ROBINS.

Lemon Hard Sauce

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

Corn Pudding

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

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

Raw Carrot Pudding

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

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

STATE OF ILLINOIS GOVERNOR'S OFFICE Springfield

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

Ever yours truly, EDWARD F. DUNNE, Governor.

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

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

SANDWICH RECIPES

Hawaiian Sandwiches

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

Chocolate Sandwiches

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

Caramel Sandwiches

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

Fruit Sandwiches

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

Cucumber Sandwiches

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

Anchovy Canapes

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

Sandwiches

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

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

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

Filling for Sandwiches

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

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

Apple Sandwiches

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

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

SALADS AND SALAD DRESSINGS

Pear Salad

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

Potato Salad

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

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

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

Codfish Salad

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

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

Add potatoes, parsley, pepper, oil and vinegar.

Swedish Wreathes

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

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

Bake in hot oven until brown.

Bean Salad

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

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

Hard boiled eggs can be used as a garnish.

MRS. F. M. ROESSING.

Hot Slaw

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

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

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

Creole Salad

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

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

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

COLORED SALADS

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

Yellow

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

Green

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

Green and White

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

White

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

Red

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

Pink

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

Orange Salad

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

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

Tomato Aspic

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

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

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

Suffrage Salad Dressing

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

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

Cucumber Aspic

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

Boiled Mayonnaise Dressing