Chapter 7

1 egg 1 piece of butter size of walnut 1 tablespoon of sugar 1/2 teaspoon of mustard 1/2 teaspoon of salt 1/2 teaspoon white pepper 1 tablespoon cider vinegar 1 tablespoon boiling water just before putting in double boiler.

Mix dry ingredients and beaten egg. Add melted butter and vinegar. Beat well until thoroughly mixed. Add boiling water; cook until thick. Use level measures. If too thick use plain cream to thin.

Mayonnaise Dressing Without Oil

2 Tablespoons Dry Mustard 2 " " Salt 2 " " Flour 2 " " Sugar

Sift together through fine strainer three times. Put into a double cooker two cups of milk. Beat four eggs thoroughly. Add to the milk. Melt two tablespoons of butter and add to the milk and eggs. Then add all the above dry sifted ingredients.

Put on fire, stirring constantly. When it begins to thicken add drop by drop one-half teacup vinegar.

Cook until thick, which will be about twenty minutes.

Remove from fire and put in cool place.

MRS. OLIVER H. P. BELMONT, President Political Equality Ass'n. New York.

French Dressing

1/2 teaspoon salt 2 tablespoons lemon juice 1/2 teaspoon pepper 4 tablespoons olive oil

Alabama Dressing

2 cups of oil yolks of 3 eggs 1/2 cup of vinegar

Make this carefully into a smooth and well blended mayonnaise. It will take fully 1/2 hour, but the success of the dressing depends upon the mayonnaise. Now stir in slowly 1/2 bottle chili sauce until well mixed with the mayonnaise. Then chop together very fine 1 bunch of chives, 3 hard boiled eggs, 2 pimentos, 1/2 green pepper; add paprika and salt to taste and mix well with the mayonnaise.

This will make about 1 quart of dressing. It should be kept in a cool place and covered when not in use. It will keep a long time.

Cooked Salad Dressing

Yolks 2 eggs 1/2 teaspoon dry mustard 1/2 teaspoon salt 4 tablespoons butter 6 tablespoons hot vinegar 1 tablespoon sugar

Beat yolks until creamy, add to them the mustard, salt and sugar. Beat in slowly the butter melted, also add vinegar. Cook until it thickens. It is best to make this in a double boiler. When cold, add 1 cup sweet or sour cream.

This keeps well and is particularly fine for lettuce, celery, beans, asparagus or cauliflower.

Caviare Dressing

(For Tomato Salad)

2 heaping tablespoons of caviare Yolks of 2 eggs, boiled hard and grated One tablespoon of chopped onions 1/4 tablespoon of paprika 4 tablespoons of olive oil 2 tablespoons of tarragon vinegar

MEAT and FISH SAUCES

Bechamel Sauce

1 1/2 cups whitestock 1 slice onion 1 slice carrot Bit of Bay leaf Sprig of parsley 1/8 teaspoon pepper 6 peppercorns 1/4 cup butter 1/4 cup flour 1 cup scalded milk 1/2 teaspoon salt

Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and peppercorns, and then strain; there should be one cupful.

Melt the butter, add flour, and gradually the hot stock and milk. Season with salt and pepper.

A Sauce for Hot Meats

1/2 cup sharp vinegar 2 tablespoons Colman's Mustard a little Tabasco Sauce 2 tablespoons Horse Radish 1/2 cup butter melted very hot Pepper and salt to taste

A warmed-up dinner was never worth much --Boileau.

Gravy Warmed Over for Meats

One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour, 1 small onion chopped very fine, 1 teaspoon currant jelly, salt and pepper.

When thoroughly mixed lay slices of the meat in a dish, pour the gravy over, then set dish in the oven until all is well heated through. Serve.

Horse Radish Sauce

Make a plain white sauce and season to taste. When done add 3/4 cup of grated horseradish and 1/2 cup cream.

Very good for meats, especially boiling meat.

STATE OF KANSAS.

Jan. 6, 1914.

Editress Suffrage Cook Book:

What do I think of woman suffrage? I wrote the resolution in the Kansas Senate submitting the constitutional amendment for it. When I became Governor of Kansas I found a hundred little orphans at our State Orphans' Home, mothered by a man. The little unfortunates at our schools for the deaf and the blind were mothered by men. I placed women at the head of these institutions. Among the other appointees during my term of office was a woman on the Board of Administration, the board having our educational institutions in charge; a woman on the Board of Health; a woman Factory Inspector; a woman Parole Officer; a woman on the State Text Book Commission; two women on the Board of Education, and women physicians at our state hospitals. In every instance these women gave the State of Kansas better service than did the men whom they succeeded.

The women of Kansas have "arrived" and the state service is better by their participating in it.

Cordially yours, GEORGE H. HODGES. Governor.

Cooking takes a little training and a great deal of common sense.

EGGS, ETC.

Pain d'Oeufs

Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and one-half teaspoon vanilla. Scald three cups of milk and pour slowly over the eggs, stirring constantly.

Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil.

When perfectly cold turn upside down into a glass or china serving dish.

MRS. CARRIE CHAPMAN CATT.

Bread Crumb Omelet

4 eggs small teaspoon salt little minced onion 4 or 5 cups bread crumbs 2 cups milk 4 sprigs parsley (minced fine) minced sweet green peppers can be added 1/4 cup butter softened (melt and cool)

Beat all well together, pour into a buttered dish and bake in a slow oven until lightly browned.

Should be served at once, as it sinks down when cooling. This does not harm it only it does not look so pretty. If it browns too quickly--cover.

Egg Patties

Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different.

God sends meat and the devil sends cooks. John Taylor

Florentine Eggs in Casseroles

Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel sauce.

Bake until the eggs are set, and serve immediately. This makes a delicious entree.

Cheese Souffle

3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour

Bake in a quick oven in buttered baking dish.

Oyster Omelet

1/2 pint oysters 3 eggs salt and pepper to taste 2 1/2 tablespoons butter

Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once.

Potato Omelet

3 medium potatoes 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minced season to taste

Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.

When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once.

"Well, Marie" said Jiggles after the town election "for whom did you vote this morning?"

"I crossed off the names of all the candidates," returned Mrs. Jiggles, "and wrote out my principles on the back of my ballot. This is no time to consider individuals and their little personal ambitions."--New York Times.

Northampton, Mass. Dec. 22, 1914.

Editress Suffrage Cook Book:

As to a sentiment on equal suffrage, let me say that if I had no more generous reason for approving it, I should do so on the ground of my opposition to seeing any element of our people enjoying large liberty and influence without the restraints of a corresponding responsibility in the suffrage.

Ever yours truly, G. W. CABLE.

CREAMS, CUSTARDS, ETC.

Strawberry Short Cake a la Mode

1 cup flour 1/2 teaspoon Baking powder 1/4 teaspoon salt 1 heaping tablespoon of butter

Sift the dry ingredients together and work in the butter. Mix with enough milk to make a stiff dough which can be rolled as thin as a wafer.

Put one thin layer on a pie-pan and butter lightly; lay another layer on first. Bake eight minutes in a moderate oven.

When cold cut in pieces and split each piece. Place a large tablespoon of crushed, sweetened strawberries between the layers, add the top layer, add more berries, and last of all, a heaping tablespoon of ice cream or frozen custard.

Frozen Custard

(for above Short Cake)

To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well beaten, 1 scant cup of granulated sugar, and one level tablespoon of cornstarch.

Add this mixture to the milk and cream as soon as they come to a boil. Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and freeze.

Stewed Apples

Cut apples in quarters and immediately put in saucepan and pour over them boiling water just to cover.

Put on lid and boil quickly until tender. Sprinkle sugar over them to taste. But never stir the apples at any time. When sugar is on leave the lid off, let cook about five minutes longer, never stirring.

Ready to serve, hot or cold.

Cinnamon Apples

3 cups sugar--pinch salt 2 1/2 cups water 1 cup cinnamon drops 8 apples

Make a syrup of water and sugar. Put in cinnamon drops. Pare and core apples. Place in syrup and boil until tender, do not allow to break.

Take out when tender and place in a dish or if you wish in individual dishes. Pour over syrup, and allow to cool. When cold pour whipped cream on top of each and a cherry on top of cream.

Fire Apples

Select bright red apples, cut off the tops and with a knife remove the meat, leaving only sufficient wall to hold apple in shape. Make a filling of the following:

To six apples allow about twelve tablespoons of very dry cooked rice, six tablespoons cracker crumbs, six tablespoons chopped apples, six tablespoons sugar, six tablespoons seeded raisins, six tablespoons chopped almonds.

Whip one egg thoroughly, place in a cup and fill the cup with milk; stir well and place in a double boiler, adding one-half teaspoon butter, grated rind and juice of one-half lemon and a dash of nutmeg. Cook until it thickens, cool, then mix it into the filling, being careful not to get it too soft. Mold lightly with the fingers and fill the apples, sprinkle with sugar, add a cupful of water and bake in a moderate oven. Serve with whipped cream or custard sauce.

Candied Cranberry Recipe

1 quart berries 2 cups sugar 1 1/2 large cups of hot or cold water pinch of soda

Wash and make a little slit in each berry. For each quart of berries put one and a half large cups of hot or cold water in kettle. Then the berries, then spread 2 cups sugar over them, also a pinch of soda. Keep covered closely all the time, do not stir or lift lid until perfectly cold. From the moment it begins to boil count five minutes--no more--to cook them.

If you remove the lid the lovely gloss will be lost.

Apple Rice

1 cup of rice boiled in water with a piece of butter and a little salt until half done. Then add six apples cut in pieces. Cook together until both rice and apples are well done. Add sugar to taste. When ready to serve pour over melted butter browned. Serve with sugar and cinnamon.

MRS. RAYMOND ROBINS.

Jelly Whip

Dissolve one package of gelatin in a cupful of cold water. Add to that two cupfuls of sugar and one quart of boiling water. Divide the mixture into three parts, in one of which place marshmallows and white grapes. In the second one put pineapple and oranges and in the third nuts. Fill individual glasses with different mixtures and serve them with whipped cream. Decorate with preserved cherries, candied orange peel and nuts.

Pineapple Parfait

Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes. Add slowly to well beaten yolks of four eggs, and cook in a double boiler, stirring all the time, until the mixture will coat the spoon. Remove from the fire and beat until cold. Then add two tablespoons of lemon juice and two cups of cream whipped to a stiff froth.

Pack in a mold, cover tightly and surround with ice and salt for four hours.

Rice

3/4 cup of rice washed 7 times 1/2 cup currants 1 1/4 cups milk Yolk of 1 egg 2 1/2 tablespoons sugar 1 small piece lemon rind

Boil rice in a large quantity of boiling water for 20 minutes; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire; beat the yolk of an egg in a little milk and stir in the rice.

Do not set back on the fire. Serve cold.

Pittsburgh Sherbet

Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar. When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.

Lemon Sherbet

1 quart milk 2 cups sugar juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then immediately place in dasher and turn the crank until frozen.

Fruit Cocktails

Peel and cut one orange and one grapefruit into small pieces, removing all seeds and white bits of skin, add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Stand in a very cold place, or put in the ice cream freezer and partially freeze, serve in small glasses and ornament with maraschino cherries. Reserve the remaining pineapple for a luncheon dish.

Synthetic Quince

An Accidental Discovery

I put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of strawberries--also "left over."

The result, being served, looked and tasted exactly like quince, except that the apple was a little softer.

CHARLOTTE PERKIN GILMAN.

Grape Juice Cup

Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cupful of boiling water and a tablespoon of sugar.

Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and a pinch of powdered mace. Bring slowly to the boiling point and simmer for ten minutes.

Boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread.

Pour this gradually upon the stiffly beaten whites of two eggs. Add the boiling grape juice, dust lightly with grated nutmeg and serve immediately.

Live while you live, the epicure would say and seize the pleasures of the present day. Doddridge

Peppermint Cup

Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dissolve it over hot water.

Add one cupful of powdered sugar and cook until it will spin a thread.

Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda.

Serve while it foams, sprinkled with a little powdered cinnamon.

Unquiet meals make ill digestions. Comedy of Errors

Amber Marmalade

1 orange 1 grape fruit 1 lemon

Slice very thin. Measure the fruit and add 3 times the quantity of water. Stand in an earthen dish over night and in morning boil for ten minutes. Stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies.

This should make 8 or 10 glasses but the size of fruit determines the quantity. Stir as little as possible during the two hours or more of the cooking which it requires. Do not use the rind of the grape fruit.

Grape Juice

5 lbs Concord Grapes 1 quart water sugar

Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and seal.

PRESERVES, PICKLES, ETC.

Sour Pickles

1 peck green tomatoes 1 lb. figs 1 lb. seeded raisins 1 cup vinegar 4 cups sugar 20 cloves A few sticks cinnamon

Sweet Pickles

Tomato and Fig Pickles

One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water.

Chop up a pound of figs, add to the tomatoes, cover with vinegar and boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4 cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese cloth bag, and cook together slowly for 3/4 of an hour.

LUCRETIA L. BLANKENBURG.

Lemon Butter

6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water butter size of walnut

Mix all together with Dove egg beater and cook until it boils. Watch that it does not burn.

Kumquat Preserves

1 quart fruit to 1 pint sugar

Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling--1 pint sugar to 3 pints water.

Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.

Put the fruit into syrup--place preserving kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put 1/4 teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep.

STATE OF WASHINGTON OFFICE OF GOVERNOR OLYMPIA.

December 22, 1914.

Editress Suffrage Cook Book:

I have at hand your letter of the 16th inst., asking an expression from me regarding Woman Suffrage in the State of Washington.

Replying, I desire to say that the women of the State of Washington have had the right to vote for something more than three years. I know of no one who was in favor of giving them this right who to-day opposes it, and large numbers of those who were opposed now favor women having the ballot. The results in the State of Washington certainly indicate that women assist in public affairs, rather than otherwise, by having the right to vote.

Agreeable to your request, I am sending a photograph of myself under separate cover; also card carrying my autograph.

Yours very truly, ERNEST LISTER, Governor.

Hire me twenty cooks. --Shakespeare

Prunes and Chestnuts

3 lbs. dried prunes 2 lbs. large chestnuts 1/2 lb. Sultana raisins 1 table spoon butter 1/2 cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour

Peel chestnuts and boil until skin can be removed. Boil prunes and raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when well cooked thicken with flour and vinegar stirred together.

Heavenly Hash

2 boxes red raspberries 2 quarts red currants 2 quarts cherries 1 quart gooseberries

Stem currants and seed cherries, then measure fruit. To each cup of fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2 cup of water; when it comes to boil add sugar and boil 20 minutes, then put in jelly glasses.

Apple Butter

1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg

Boil two hours or longer.

Orange Marmalade

6 oranges 2 lemons

Slice in small pieces, add six pints of water and let stand in covered dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours. Then add pint for pint of sugar with the mixture and boil until it jells. (About 45 minutes).

Rhubarb and Fig Jam

Cut five pounds rhubarb into inch pieces without peeling. Add one pound figs, four pounds sugar, the grated yellow rind and juice of one lemon and let stand all night. In the morning simmer for an hour. Nut meats may be added if desired.

Brandied Peaches

Take off skins with boiling water. For each pound of fruit allow 1/2 cupful of sugar and 1/2 pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.

Spread on platters to cool.

When cool, put in jars and fill up with the syrup mixed with just as much good brandy.

Have syrup thick and seal hot.

Cauliflower Pickles

3 heads cauliflower 2 quarts cucumbers cut in cubes 1 quart onions cut fine 1 pint green peppers cut fine

Mustard Sauce

1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong) 6 tablespoons mustard (Coleman's) 1 teaspoon tumeric 1 cup (small) flour 2 cups sugar 3 tablespoons salt

Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes; bottle and seal hot.

The cauliflower must be boiled alone before adding.

This is very excellent.

Relish

30 large tomatoes 8 large onions 8 large red peppers 5 tablespoons salt 10 tablespoons sugar 9 cups vinegar