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[Illustration: Book Spine: SUFFRAGE COOK BOOK]
[Illustration]
THE
SUFFRAGE
COOK BOOK
COMPILED BY
MRS. L. O. KLEBER
PITTSBURGH
THE EQUAL FRANCHISE FEDERATION
OF WESTERN PENNSYLVANIA
MCMXV
COPYRIGHT, 1915, BY
THE EQUAL FRANCHISE FEDERATION
OF WESTERN PENNSYLVANIA
DEDICATED TO
_Mrs. Henry Villard_
AND
_Mrs. J. O. Miller_
_Introduction_
There are cook books and cook books, and their generation is not ended;
a generation that began in the Garden of Eden, presumably, for if Mother
Eve was not vastly different from her daughters she knew how to cook
some things better than her neighbors, and they wanted to know how she
made them and she wanted to tell them.
Indeed, it has been stated that the very first book printed, a small
affair, consisted mainly of recipes for "messes" of food, and for
remedies for diseases common in growing families.
Whether the very first book printed was a cook book or not, it is quite
true that among the very oldest books extant are those telling how to
prepare food, clothing and medicine. Some of these make mighty
interesting reading, particularly the portions relating to cures for all
sorts of ills, likewise of love when it seemed an ill, and of ill luck.
And who wouldn't cheerfully pay money, even in this enlightened day, for
a book containing recipes for just these same things? For in spite of
our higher civilization, broader education, and vastly extended
knowledge, we still believe in lucky days, lucky stones, and lucky
omens.
These formed no inconsiderable part of the old time cook book, and no
doubt would constitute a very attractive feature of a modern culinary
guide. However, hardly anyone would confess to having bought it on that
account.
In these later times professors of the culinary art tell us the cooking
has been reduced to a science, and that there is no more guess work
about it. They have given high sounding names to the food elements,
figured out perfectly balanced rations, and adjusted foods to all
conditions of health, or ill health. And yet the world is eating
practically the same old things, and in the same old way, the difference
being confined mainly to the sauces added to please the taste.
Now that women are coming into their own, and being sincerely interested
in the welfare of the race, it is entirely proper that they should
prescribe the food, balance the ration, and tell how it should be
prepared and served.
Seeing that a large majority of the sickness that plagues the land is
due to improper feeding, and can be prevented by teaching the simple
art of cooking, of serving and of eating, the wonder is that more
attention has not been given to instruction in the simpler phases of the
culinary art.
It is far from being certain that famous chefs have contributed greatly
to the health and long life of those able to pay the fine salaries they
demand. Nor are these sent to minister to the sick, nor to the working
people, nor to the poor. It would seem that even since before the time
of Lucullus their business has been mainly to invent and concoct dishes
that would appeal to perverted tastes and abnormal appetites.
The simple life promises most in this earthly stage of our existence,
for as we eat so we live, and as we live so we die, and after death the
judgment on our lives. Thus it is that our spiritual lives are more or
less directly influenced by our feeding habits.
Eating and drinking are so essential to our living and to our
usefulness, and so directly involved with our future state, that these
must be classed with our sacred duties. Hence the necessity for so
educating the children that they will know how to live, and how to
develop into hale, hearty and wholesome men and women, thus insuring the
best possible social and political conditions for the people of this
country.
"The surest way into the affections of a man is through his stomach,
also to his pocket," is an ancient joke, and yet not all a joke, there
being several grains of truth in it, enough at least to warrant some
thoughtful attention.
Women being the homekeepers, and the natural guardians of the children,
it is important that they be made familiar with the culinary art so they
may be entirely competent to lead coming generations in the paths of
health and happiness.
So say the members of Equal Franchise Associations throughout the length
and breadth of our land, and beyond the border as far as true
civilization extends.
Hence this book which represents an honest effort to benefit the people,
old and young, native and foreign. It is not a speculative venture but a
dependable guide to a most desirable social, moral and physical state of
being.
Disguise it as we may the fact remains that the feeding of a people is
of first importance, seeing the feeding is the great essential to
success, either social or commercial. The farmer and stock raiser gives
special attention to feeding, usually more to the feeding of his animals
than of his children, or of himself. And yet he wonders why his domestic
affairs do not thrive and prosper as does his farming and stock
raising.
Physical trainers are most particular about what the members of their
classes eat and drink. One mess of strawberry short cake and cream will
unfit a boy for a field contest for a whole week, while a full meal of
dainties may completely upset a man or woman for a day or two.
The cook book of the past was filled mainly with recipes for dainties
rather than sane and wholesome dishes; the aim being to please the taste
for the moment rather than to feed the body and the brain.
Now that we are entering upon an age of sane living it is important that
the home makers should be impressed with the fact that good health
precedes all that is worth while in life, and that it starts in the
kitchen; that the dining room is a greater social factor than the
drawing room.
In the broader view of the social world that is dawning upon us the cook
book that tells us how to live right and well will largely supplant
Shakespeare, Browning, and the lurid literature of the day.
=ERASMUS WILSON=
(The Quiet Observer)
The tocsin of the soul--the dinner bell.
--Byron.
As it is a serious matter _what_ is put into the human stomach, I feel
it incumbent to say that my readers may safely eat everything set down
in this book.
Most recipes have been practically tested by me, and those of which I
have not eaten coming with such unquestionable authority, there need be
no hesitancy in serving them alike to best friend as well as worst
enemy--for I believe in the one case it will strengthen friendship, and
in the other case it will weaken enmity.
It being a human Cook Book there will likely be some errors, but as
correcting errors is the chief duty and occupation of Suffrage Women, I
shall accept gratefully whatever criticisms these good women may have to
offer.
I thank all for the courtesy shown me and hope our united efforts will
prove helpful to the Great Cause.
I ask pardon for any omission of contributors and their recipes.
MRS. L. O. KLEBER.
List of Contributors
Mrs. John O. Miller Pittsburgh, Pa.
Dr. Anna Howard Shaw New York, N. Y.
Lady Constance Lytton London, England
Jane Addams Chicago, Ill.
Governor Hiram W. Johnson San Francisco, Cal.
Mrs. Henry Villard New York, N. Y.
Mrs. F. L. Todd Pittsburgh, Pa.
Mrs. Kate Waller Barrett Alexandria, Va.
Mr. George W. Cable Northampton, Mass.
Mrs. Wallis Tener Sewickley, Pa.
Miss Eliza Kennedy Pittsburgh, Pa.
Governor George H. Hodges Topeka, Kansas
Miss Julia Lathrop Washington, D. C.
Miss Laura Kleber Pittsburgh, Pa.
Mrs. Harriett Taylor Upton Warren, Ohio
Mrs. Desha Breckenridge Kentucky
Miss Louise G. Taylor Pittsburgh, Pa.
Mr. Irvin S. Cobb New York, N. Y.
Miss Mary Bakewell Sewickley, Pa.
Mrs. Olive Dibert Reese Johnstown, Pa.
Miss Lillie Gittings Pittsburgh, Pa.
Judge Ben Lindsay Denver, Colo.
Mrs. Richard Morley Jennings Pittsburgh, Pa.
Mrs. Will Pyle Bellevue, Pa.
Mrs. Hornberger Pittsburgh, Pa.
Mr. Philip Dibert Oakland, Calif.
Miss Elide Schleiter Pittsburgh, Pa.
Mrs. David H. Stewart Fair Hope, Ala.
Miss Annabelle McConnell Pittsburgh, Pa.
Mrs. J. G. Pontefract Sewickley, Pa.
Mrs. O. H. P. Belmont New York, N. Y.
Governor Edward F. Dunne Springfield, Ill.
Mrs. Enoch Rauh Pittsburgh, Pa.
Miss Helen Ring Robinson Denver, Colo.
Miss Sarah Bennett Pittsburgh, Pa.
Miss Leah Alexander Boise City, Idaho.
Mrs. A. Hilleman Pittsburgh, Pa.
Mrs. Medill McCormick Chicago, Ill.
Mrs. Carmen London Glen Ellen, Calif.
Jack London Glen Ellen, Calif.
Mrs. Edward Hussey Binns Pittsburgh, Pa.
Governor Joseph Carey Cheyenne, Wyoming.
Mrs. Edmond Esquerre Pittsburgh, Pa.
Mrs. Emma Todd Moore West Alexander, Pa.
Mrs. Samuel Semple Brookville, Pa.
Mrs. John Dewar Bellevue, Pa.
Governor Ernest Lister Olympia, Washington.
Miss Anna McCord Pittsburgh, Pa.
Mrs. Raymond Robins Chicago, Ill.
Mrs. C. C. Lee Pittsburgh, Pa.
Mrs. Charlotte Perkins Gilman New York, N. Y.
Mrs. Robert Gordon Pittsburgh, Pa.
Governor George P. Hunt Phoenix, Arizona.
Miss Elizabeth Ogden Pittsburgh, Pa.
Mrs. Mary Watson Pittsburgh, Pa.
Joseph Gittings Pittsburgh, Pa.
Eugene D. Monfalconi Pittsburgh, Pa.
PORTRAITS
Page
Fanny Garrison Villard 34
Jane Addams 38
Helen Ring Robinson 40
Mrs. J. O. Miller 42
Julia Lathrop 44
Jack London 46
Mrs. Desha Breckinridge 52
Dr. Anna Howard Shaw 60
Mrs. Samuel Semple 62
William Lloyd Garrison 66
Harriet Taylor Upton 74
Mary Roberts Reinhart 80
Mrs. Enoch Rauh 86
Irvin S. Cobb 94
Mrs. Medill McCormick 100
Mrs. K. W. Barrett 102
Dr. Harvey W. Wiley 104
Governor W. P. Hunt 110
Miss Eliza Kennedy 122
Governor Hiram Johnston 126
Mme. Nazimova 132
Hon. Ben Lindsay 138
Governor Joseph M. Carey 142
Lady Constance Lytton 152
Governor M. Alexander 156
Mrs. Raymond Robins 160
Governor Edward F. Dunne 164
Mrs. F. M. Roessing 170
Mrs. Oliver H. P. Belmont 176
Governor George H. Hodges 182
Mrs. Carrie Chapman Catt 184
George W. Cable 190
Mrs. Charlotte Perkin Gilman 200
Lucretia L. Blankenburg 204
Governor Ernest Lister 206
Governor Oswald West 220
INDEX
SOUPS
Page
Asparagus 22
Spinach 23
Crab Jumbo 23
Tomato 24
Vegetable 25
Chestnut 26
Peanut Butter Broth 27
Invalids 27
Peanut 28
French Oyster 29
Mock Oyster 29
Split Pea 30
Black Bean 31
Carrot 31
Veal 32
FISH, OYSTERS, ETC.
Boiled White Fish 35
Virginia Fried Oyster 36
Creamed Lobster 37
Salmon Croquettes 37
Royal Salt Mackerel 39
Shrimp Wriggle 40
MEATS, POULTRY, ETC.
Baked Ham 42
Chop Suey 41
Veal Kidney Stew 41
Daube 43 and 62
Roast Duck 46
Veal Loaf 47
Ducks 48
Blanquette of Veal 49
Spitine 50
Risotti a la Milanaise 50
Liver Dumplings 51
A Baked Ham 52
Belgian Hare 53
Pepper Pot 53
Delicious Mexican Dish 54
Hungarian Goulash 54
Stewed Chicken 55
Chicken Pot Pie 55
Anti's Favorite Hash 56
Giblets and Rice 57
Savory Lamb Stew 58
Squab Casserole 59
Cheap Cuts of Beefsteak 61
Chicken Croquettes 63
Liver a la Creole 63
Nuts as a Substitute for Meat 64
Pecan Nut Loaf 65
Nut Hash 67
Nut Turkey 68
Nut Scrapple 69
Nut Roast 70
Oatmeal Nut Loaf 71
VEGETABLES
Cream Potatoes 74
French Fried Potatoes 75
Potatoes Au Gratin 75
Croquettes 75
Pittsburgh Potatoes 76
Sweet Potato Souffle 76
Potatoes a la Lyonnaise 77
Stuffed Potatoes 77
Potato Dumpling 78
Stuffed Tomatoes 79
Potato Puffers 78
Baked Tomatoes 80
Green String Beans 81
Fresh Beans 81
Barbouillade 82
Boiled Rice 83
Spinach 83
Spaghetti 84
Baked Beans 85
Creamed Mushrooms 86
Macaroni a la Italienne 87
Macaroni Dressing 88
Rice with Cheese 89
Rice with Nuts 89
Carrot Croquettes 90
Potato Balls 90
Vegetable Medley, Baked 91
SAVORIES 95
Tomato Toast 96
Ham Toast 96
Cheese Savories 97
Sardine Savories 97
Oyster Savories 98
Rice and Tomato Savory 98
Stuffed Celery 99
BREAD, ROLLS, ETC.
Fine Bread 100
Excellent Nut Bread 101
Virginia Butter Bread 102
Bran Bread 102
Dr. Wylies' Recipes 103
Dr. Wylies' Recipes 104
Polenta--Corn Meal 105
Corn Bread 106
Nut Bread 106
Hymen Bread 107
Corn Bread 107
Brown Bread 108
Egg Bread 108
Quick Waffles 109
Dumplings That Never Fall 109
French Rolls 111
Drop Muffins 111
Soft Gingerbread 112
Gingerbread 112
Cream Gingerbread 113
Cream Gingerbread Cakes 113
Parliament Gingerbread 114
Soft Gingerbread 114
Sally Lunn 115
Griddle Cakes 115
Sour Milk Recipes 116-117
CAKES, COOKIES, TARTS, ETC.
Mocha Tart 118
Mocha Tart Filling 118
Icing 118
Filling 119
Icing 119
Filling for Cake 119
Nut Cake 120
Icing 120
Christmas Cakes 121
Cocoanut Tarts 121
Suffrage Angel Cake 122
Cinnamon Cake 123
Spice Cake 124
Black Walnut Cake 124
Scripture Cake 125
Ratan Kuchen 127
Golden Cake 128
Pineapple Cake 128
Ginger Cookies 129
Pound Cake 130
Doughnuts 131
Cream Cake 131
One Egg Cake 133
Devil's Food 133
Bride's Cake 134
Date Cake 134
Pfeffernusse (Pepper Nuts) 135
Cocoanut Cake 135
Jam Cake 136
Lace Cakes 137
Hickory Nut Cake 138
Lace Cakes 139
Marshmallow Teas 139
Apple Sauce Cake 140
Quick Coffee Cake 140
Sand Tarts 141
Sand Tarts 141
Cheap Cake 141
Hermits 143
Hermits 143
Cocoanut Cookies 144
PASTRIES, PIES, ETC.
Grape Fruit Pie 145
Spice Pie 145
Cream Pie 146
Pie Crust 146
Suffrage Pie 147
Orange Pie 148
Lancaster County Pie 148
Brown Sugar Pie 149
Banbury Tart 149
Filling 149
PUDDINGS
Hasty Pudding 153
Bakewell Pudding 154
Graham Pudding 155
Norwegian Prune Pudding 155
Plain Suet Pudding 157
Suet Pudding 157
Cottage Fruit Pudding 158
Prune Souffle 158
Plum Pudding 159
Lemon Cream 160
Lemon Hard Sauce 161
Corn Pudding 161
Raw Carrot Pudding 161
SANDWICH RECIPES
Hawaiian 165
Chocolate 165
Caramel 165
Fruit 165
Cucumber 166
Anchor Canapes 166
Sardine 166
Filling 167
Apple Sandwich 167
SALADS, SALAD DRESSINGS
Pear Salad 168
Potato Salad 168
Codfish Salad 169
Swedish Wreathes 169
Bean Salad 170
Hot Slaw 171
Creole Salad 171
Colored Salads 172
Colored Salads 173
Orange Salad 173
Tomato Aspic 174
Suffrage Salad Dressing 174
Cucumber Aspic 175
Mayonnaise Dressing Boiled 175
Mayonnaise Dressing Without Oil 176
French Dressing 177
Alabama Dressing 177
Cooked Salad Dressing 178
Caviare Salad Dressing 179
MEAT AND FISH SAUCES
Bechamel Sauce 180
Hot Meat Sauce 180
Gravy for Warmed Meats 181
Horseradish Sauce 181
EGGS
Pain d'Oeufs 184
Bread Crumbs and Omelette 185
Egg Patties 185
Florentine Egg in Casseroles 186
Cheese Souffle 186
Oyster Omelette 187
Potato Omelette 187
CREAMS, CUSTARDS, ETC.
Strawberry Shortcake a la Mode 191
Frozen Custard 191
Stewed Apples 192
Cinnamon Apples 193
Fire Apples 194
Candied Cranberries 195
Apple Rice 195
Jelly Whip 196
Pineapple Parfait 197
Rice 197
Pittsburgh Sherbet 198
Lemon Sherbet 198
Fruit Cocktails 199
Synthetic Quince 200
Grape Juice Cup 201
Peppermint Cup 202
Amber Marmalade 203
Grape Juice 203
PRESERVES, PICKLES, ETC.
Sour Pickles 204
Sweet Pickles 204
Lemon Butter 205
Kumquat Preserves 205
Prunes and Chestnuts 207
Heavenly Hash 207
Apple Butter 208
Orange Marmalade 208
Rhubarb and Fig Jam 209
Brandied Peaches 210
Cauliflower Pickles 211
Mustard Sauce 211
Relish 212
Chili Sauce 212
Pickles 213
Tomato Pickle 213
Corn Salad 214
Tomato Catsup 214
CANDIES, ETC.
Rose Leaves Candied 215
Childhood Fondant 215
Fudge 215
Taffy 216
Creole Balls 216
Chocolate Caramel 217
Sea Foam 217
MISCELLANEOUS
Good Coffee 218-219
Cottage Cheese 221
Albuminous Beverages 222-233
Starchy Beverages 234-239
The Cook Says Beverages 240-243
Economical Soap 244
Editress Suffrage Cook Book:
Our hired girl, she's 'Lizabuth Ann;
An' she can cook best things to eat!
She ist puts dough in our pie-pan,
An' pours in somepin' 'at's good an' sweet;
An' nen she salts it all on top
With cinnamon; an' nen she'll stop
An' stoop an' slide it, ist as slow,
In th' old cook-stove, so's 'twon't slop
An' git all spilled; nen bakes it, so
It's custard-pie, first thing you know!
An' nen she'll say
"Clear out o' my way!
They's time fer work, an' time fer play!
Take yer dough, an' run, child, run!
Er I cain't git no cookin' done!"
My best regards
JAMES WHITCOMB RILEY.
Indigestion is the end of love.
SOUPS
Asparagus Soup
4 bunches asparagus
1 small onion
1 pint milk
1/2 pint cream
1 1/2 tablespoon sugar
1 large tablespoon butter
1 1/2 tablespoon flour
pepper to season
Wash and clean asparagus, put in saucepan with just enough water to
cover, boil until little points are soft.
Cut these off and lay aside. Fry onion in the butter and put in saucepan
with the asparagus. Cook until very soft mashing occasionally so as to
extract all juice from the asparagus.
When thoroughly cooked put through sieve. Now add salt, sugar and flour
blended.
Stir constantly and add milk and cream, and serve at once. (Do not place
again on stove as it might curdle. Croutons may be served with this).
Spinach Soup
1/2 peck spinach
2 tablespoons butter
1 1/2 tablespoon sugar
1 1/2 teaspoons salt
1 small onion
1 pint rich milk
2 tablespoons flour
1/2 cup water
Put spinach in double boiler with the butter and water. Let simmer
slowly until all the juice has been extracted from the spinach.
Fry the onion and add. Now thicken with the flour blended with the water
and strain. Add the milk very hot. Do not place on the fire after the
milk has been added.
Half cream instead of milk greatly improves flavor.
Crab Gumbo
3 doz. medium Okra
1 doz. Crabs cleaned
2 onions fried
Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.
Tomato Soup
1 large can tomatoes or equivalent of fresh tomatoes.
1 small onion
1 tablespoon salt
dash paprika
2 1/2 tablespoons sugar
1 tablespoon butter
2 1/2 tablespoons flour
2 cups hot milk
1 pint water
Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry
onion in butter and add to soup with sugar and salt. When thoroughly
cooked thicken with the flour blended with a little water. Now strain.
Have the milk very hot, not boiling. Stir constantly while adding milk
to soup and serve at once.
Do not place on the stove after the milk is in the soup. 1 cup of cream
instead of 2 cups of milk greatly improves the soup.
Vegetable Soup
2 1/2 lbs. of beef (with soup bone)
3 quarts of water
1 tablespoon sugar
salt to suit taste
a few pepper corns
1 cup of each, of the following vegetables
diced small
carrots
Potatoes
Celery
2 tablespoons onion cut very fine
1/2 head cabbage cut very fine
1/2 can corn (or its equivalent in fresh)
1/2 can peas (or its equivalent fresh)
2 tablespoons minced parsley
1/4 cup turnip and parsnip if at hand (not necessary)
1/2 can tomatoes (or equivalent fresh)
Put meat in large kettle and boil for an hour; now add all the other
ingredients and cook until soft. Ready then to serve.
This soup can be made as a cream soup without meat and is delicious. In
this case you take a good sized piece of butter and fry all the
vegetables slightly, excepting the potatoes. Now cover all, adding
potatoes with boiling water and cook until tender.
When done season and add hot milk and 1 cup cream. This is very fine.
In making this soup without meat omit the tomatoes and use string beans
instead.
Tell me what you eat, and I'll tell you what you
are. Brillat Savarin.
Chestnut Soup
1 qt. chestnuts (Spanish preferred)
1 pint chicken stock
2 tablespoons flour
1 teaspoon sugar
salt and paprika to taste
Cover chestnuts with boiling water slightly salted. Cook until quite
soft and rub through coarse sieve, add stock, and seasoning; then
thicken with flour blended with water.
Let simmer five minutes and serve at once.
In case stock is not available milk can be used with a little butter
added.
Peanut Butter Broth
1 pt. fresh sweet milk
1 pt. water
1 1/2 tablespoons peanut butter
1 tablespoon catsup
Salt, pepper or other season to taste.
Pour liquid with peanut butter into double boiler; dissolve butter so
there are no hard lumps. Do not let milk boil but place on moderately
hot fire.
Just before serving add the catsup and seasoning.
Soup for Invalids
Cut into small pieces one pound of beef or mutton or a part of both.
Boil it gently in two quarts of water. Take off the scum and when
reduced to a pint, strain it and season with a little salt. Give one
teacupful at a time.
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 waste. Pound to a paste a
cupful of nuts from which the skin has been removed, add it to a pint of
milk and scald; melt a tablespoon of butter and mix it with a like
quantity of flour and add slowly to the milk and peanuts; cook until it
thickens and season to taste.
Chestnuts, too, make a splendid soup. Boil one quart of peeled and
blanched chestnuts in three pints of salt water until quite soft; pass
through sieve and add two tablespoons of sweet cream, and season to
taste. If too thick, add water.
Mock Oyster Soup
The oyster plant is used for this delicious dish--by many it is known as
salsify. Scrape the vegetable and cut into small pieces with a silver
knife (a steel knife would darken the oyster plant). Cook in just enough
water to keep from burning, and when tender press through a colander and
return to the water in which it was cooked. Add three cups of hot milk
which has been thickened with a little butter and flour and rubbed
together and seasoned with salt and white pepper. A little chopped
parsley may be added before serving. 1/2 cup cream instead of all milk
greatly improves taste.
French Oyster Soup
1 quart oysters
1 quart milk
1 slice onion
2 blades mace
1/3 cup flour
1/3 cup butter
2 egg yolks
salt and pepper
Clean oysters by pouring over 3/4 cup cold water. Drain, reserve liquor,
add oysters, slightly chopped, heat slowly to boiling point and let
simmer 20 minutes; strain.
Scald milk with onion and mace. Make white sauce and add oyster liquor.
Just before serving add egg yolks, slightly beaten.
Split Pea Soup (Green or Yellow)
1 1/2 pints split peas (green or yellow)
2 1/4 quarts water
2 small onions
1 carrot
1 parsnip (if at hand)
1 cup milk
1/2 cup cream
1 teaspoon salt (more if liked)
Pepper and paprika to taste
1 1/2 teaspoons sugar
Soak 1 1/2 pints of split peas over night; next day add 2 1/4 quarts
water and the vegetables, cut fine; also the sugar, salt and pepper and
cook slowly three hours; now mash through sieve. If it boils down too
much add a little water. After putting through sieve place on stove and
add hot milk and cream. If it is not thin enough to suit add more milk.
Stock may be used if same is available.
Black Bean Soup
One pint of black beans soaked over night in 3 quarts of water.
In the morning pour off the water and add fresh 3 quarts. Boil slowly 4
hours. When done there should be 1 quart. Add a quart of beef stock, 4
whole cloves, 4 whole allspice, 1 stalk of celery, 1 good-sized onion, 1
small carrot, 1 small turnip, all cut fine and fried in a little butter.
Add 1 tablespoon flour, season with salt and pepper and rub through a
fine sieve.
Serve with slices of lemon and egg balls.
Carrot Soup
One quart of thinly sliced carrots, one head of celery, three or four
quarts of water, boil for two and one-half hours; add one-half cupful of
rice and boil for an hour longer; season with salt and pepper and a
small cupful of cream.
Veal Soup
Knuckle of veal 2 1/2 pounds
2 raw eggs
3 quarts water
2 tomatoes cut fine
1/2 onion
salt and pepper to season
a little flour
1/2 cup vermicelli or alphabet macaroni
2 eggs, beaten very light
1 1/2 tablespoons parmesan cheese
Put veal in stewing pan and allow it to cook until thoroughly done. Now
chop meat and add cheese, flour, salt and pepper if needed and form into
little balls about the size of a marble. While preparing these, drop in
macaroni and cook until tender. Now add the meat balls.
If too thick use a little water. Beat the eggs lightly and add while
boiling.
War Not Only Kills Bodies But Ideals
MRS. HENRY VILLARD,
President of Women's Peace Conference.
Must the pride with which women point to the life
saving character of the work of the numberless
charitable agencies throughout the country--with a
resultant lowering of the death rate in our great
cities--be offset by the slaughter of our best
beloved ones on the field of battle or their death
by disease in camps?
No longer ought we to be called upon to be
particeps criminis with men to the extent of being
compelled to pay taxes which are largely used for
the support of the army and navy.
Moreover, a recourse to war as a means of righting
wrongs is full of peril to the whole human race.
Not only are bodies killed, but the ideals which
alone make life worth living are for the time
being lost to sight. In place of those finer
attributes of our nature--compassion, gentleness,
forgiveness--are substituted hatred, revenge and
cruelty.
[Illustration]
He was a bold man that first ate an
oyster.--Swift.
Virginia Fried Oysters
Make a batter of four tablespoons of sifted flour, one tablespoon of
olive oil or melted butter, two well-beaten whites of eggs, one-half
teaspoon of salt, and warm water enough to make a batter that will drop
easily. Sprinkle the oysters lightly with salt and white pepper or
paprika. Dip in the batter and fry to a golden brown.
Drain, and serve on a hot platter, with slices of lemon around them.
Creamed Lobster
2 tablespoons butter
1 1/2 pints milk
2 tablespoons flour
season to taste
When cooked beat in the yolk of an egg.
Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon,
stalk of celery chopped fine, paprika, sweet peppers, cut fine. Mix all
together and serve in ramekins. Serve very hot. Serves 12 people.
Salmon Croquettes
Fresh salmon or 1 can of salmon
2 eggs
1/2 cup butter
1 cup fine bread crumbs
1 teaspoon baking powder
1/2 cup of cream
1 pinch of paprika
salt to season
Mix well and form into croquettes. Roll in egg and cracker crumbs and
fry in deep fat.
Partial suffrage has taught the women of Illinois
the value of political power and direct influence.
Already the effect of the ballot has been shown in
philanthropic, civic and social work in which
women are engaged and the women of this state
realizing that partial suffrage means so much to
them, wish to express their deepest interest in the
outcome of the campaign for full suffrage which
eastern women are waging this year.
So we say to the women in the four campaign states
this year: "You are working not only toward your
own enfranchisement but toward the enfranchisement
of the women in all the non-suffrage states in the
union. Your victory means victory in other states.
You are our leaders at this crucial time and
thousands of women are looking to you. You have
their deepest and heartiest co-operation in your
campaign work for much depends upon what you do in
working for that victory which we hope will come
to the women of Pennsylvania, New York, New Jersey
and Massachusetts in this year of 1915."
JANE ADDAMS.
[Illustration]
Broiled Salt Mackerel
Wash and scrape the fish. Soak all night, changing the water at bed time
for tepid and again early in the morning for almost scalding hot. Keep
this hot for an hour by setting the vessel containing the soaking fish
on the side of the range. Wash next in cold water with a stiff brush or
rough cloth, wipe perfectly dry, rub all over again with salad oil and
vinegar or lemon juice and let it lie in this marmalade for a quarter of
an hour before broiling. Place on a hot dish with a mixture of butter,
lemon juice and minced parsley.
Shrimp Wriggle
1 pint fresh shrimps
1 heaping cup hot boiled rice
1 medium size green pepper
1 tablespoonful Worcestershire sauce
2 tablespoons tomato catsup
1 scant pint cream with heaping teaspoon flour
butter size of egg
paprika and salt to taste.
Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in
cream, add butter, add condiments, add just before serving 1 wineglass
sherry or Madeira.
HELEN RING ROBINSON.
[Illustration]
Chop Suey
Chop Suey is made of chopped meat and the gizzards of ducks or chickens,
1 cup of chopped celery and 1/2 cup of shredded almonds.
Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow
root stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauce
and simmer all for twenty minutes.
Veal Kidney Stew
1 veal kidney
1 small onion
1 tablespoon butter
2 tomatoes cut fine
1 small can mushrooms
1/2 tablespoon parsley
4 tablespoons raw potatoes cut in small pieces
Seasoning to taste
Wash, clean and cut fine a veal kidney. Fry onion in butter until light
brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and
water, and cook until tender.
MEATS, POULTRY, ETC.
Baked Ham (a la Miller)
1 ten or twelve pound ham
1 1/2 lb. brown sugar
1 pint sherry wine (cooking sherry)
1 cup vinegar (not too strong)
1 cup molasses
cloves (whole)
Scrub and cleanse ham; soak in cold water over night; in morning place
in a large kettle and cover with cold water; bring slowly to the boiling
point and gradually add the molasses, allowing 18 minutes for each
pound. When ham is done remove from stove and allow it to become cold in
the water in which it was cooked.
Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen)
over the ham. Rub brown sugar into the ham; put in roasting pan and pour
over sherry and vinegar. Baste continually and allow it to warm through
and brown nicely. This should take about 1/2 hour. Serve with a garnish
of glazed sweet potatoes. Caramel from ham is served in a gravy tureen.
Remove all greases from same.
This is a dish fit for the greatest epicure.
[Illustration]
Man is a carnivorous production and must have
meals, at least one meal a day. He cannot live
like wood cocks, upon suction. But like the shark
and tiger, must have prey. Although his anatomical
construction, bears vegetables, in a grumbling
way. Your laboring people think beyond all
question. Beef, veal and mutton, better for
digestion. Byron.
Daube
4 lb. rump (Larded with bacon)
2 large onions
2 tablespoons flour
1 small can tomatoes
1 cup water
1 clove garlic
2 sprigs thyme--1 bay leaf
1/4 sweet pepper
several carrots
parsley
First fry meat, then remove to platter. Start gravy by first frying the
onions a nice brown; then add flour and brown; drain the tomatoes and
fry; add rest of ingredients; put meat into this and let it cook slowly
for five to six hours.
U. S. DEPARTMENT OF LABOR
CHILDREN'S BUREAU
WASHINGTON
November 24, 1914.
Editress Suffrage Cook Book:
Your letter of November 21st is received.
Will the following be of any use for the Suffrage
Cook Book?
Is it not strange how custom can stale our sense
of the importance of everyday occurrences, of the
ability required for the performance of homely,
everyday services? Think of the power of
organization required to prepare a meal and place
it upon the table on time! No wonder a mere man
said, "I can't cook because of the awful
simultaneousness of everything."
Yours faithfully,
JULIA C. LATHROP.
[Illustration]
Glen Ellen,
Sonoma Co., California.
YACHT ROAMER
November 5, 1914.
Editress Suffrage Cook Book:
Forgive the long delay in replying to your letter.
You see, I am out on a long cruise on the Bay of
San Francisco, and up the rivers of California,
and receive my mail only semi-occasionally. Yours
has now come to hand, and I have consulted with
Mrs. London, and we have worked out the following
recipes, which are especial "tried" favorites of
mine:
Roast Duck
The only way in the world to serve a canvas-back or a mallard, or a
sprig, or even the toothsome teal, is as follows: The plucked bird
should be stuffed with a tight handful of plain raw celery and, in a
piping oven, roasted variously 8, 9, 10, or even 11 minutes, according
to size of bird and heat of oven. The blood-rare breast is carved with
the leg and the carcass then thoroughly squeezed in a press. The
resultant liquid is seasoned with salt, pepper, lemon and paprika, and
poured hot over the meat. This method of roasting insures the maximum
tenderness and flavor in the bird. The longer the wild duck is roasted,
the dryer and tougher it becomes.
Hoping that you may find the foregoing useful for your collection, and
with best wishes for the success of your book.
Sincerely yours,
JACK LONDON.
[Illustration]
Veal Loaf
3 pounds Veal
1/4 lb. Salt Pork
1 teaspoon salt
1/4 teaspoon pepper.
Of the following mixture
1/4 teaspoon sage, thyme, and sweet marjoram
2 eggs
1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk
3/4 cup bread crumbs
Have meat ground fine as possible. Then mix thoroughly with the herbs, 1
egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.
Form a loaf and brush top and sides with the second egg. Now, scatter
the remaining 1/4 cup of crumbs over the moistened loaf.
Place in a baking pan with the 1/2 cup of stock and bake in a moderate
oven three hours, basting very frequently, and adding water in case
stock is consumed.
Ducks
Take two young ducks, wash and dry out thoroughly; rub outside with salt
and pepper--lay in roasting pan, breast down. Cut in half one good sized
onion and an apple cut in half (not peeled). Lay around the ducks and
put in about one and one-half pints hot water. Cover with lid of
roasting pan and cook in a medium hot oven.
In an hour turn ducks on back and add a teaspoon of tart jelly. Leave
lid off and baste frequently.
In another hour the ducks are ready to serve. Pour off fat in pan. Make
thickening for gravy (not removing the onion or apple).
For the filling, take stale loaf of bread, cut off crust and rub the
bread into crumbs, dissolve a little butter (about one tablespoon), add
that to the crumbs. Salt and pepper to taste and as much parsley as is
desired. Mix and stuff the ducks.
From the standpoint of Science, Health, Beauty and
Usefulness, the Art of Cooking leads all the other
arts,--for does not the preservation of the race
depend upon it? L. P. K.
Blanquette of Veal
2 cups cold roast veal
3 teaspoons cream
2 teaspoons flour
yolks of 2 eggs
20 or 30 small onions, the kind used for pickling.
Saute the veal a moment in butter or lard without browning. Sprinkle
with flour and add water making a white sauce. Add any gravy you may
have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4
of an hour on slow fire. Just before serving add yolks of eggs mixed
with cream.
Cook for a moment, sprinkle with finely chopped parsley and serve.
Spitine
Cut from raw roast beef very thin slices. Spread with a dressing made of
grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put
all on a long skewer and brown in a little hot butter.
Risotti a la Milanaise
2 lbs. rice
1 chicken
1 can mushrooms
1 lump butter
Parmesan cheese
Cut up chicken and cook in water as for stewing, seasoning to taste.
When almost done add mushrooms and cook a little longer. Now put a large
lump of butter in a pan and after washing the rice in several waters,
dry on a clean napkin, and add to butter, stirring constantly. Do not
allow it to darken. Cook about ten minutes and remove from fire. Take
baking dish and put the rice in bottom. Now sprinkle generously with
parmesan cheese. Cut chicken up and remove all bones, pour over rice and
cook until dry, adding gravy from time to time.
This can be eaten hot or cold.
Der Mensch ist was er iszt. German.
Liver Dumplings (Leber Kloese)
1 calf's liver
1/8 lb. Suet
1 small onion
1/4 loaf bread
3 eggs
2 tablespoons bread crumbs
Salt, pepper and Sweet marjorie to taste.
Soak liver in cold water for one hour, then skin and scrape it and run
it through meat chopper twice; the second time adding the suet. Brown
finely cut onion in two tablespoons of lard; add salt, pepper and sweet
marjorie to taste.
Soak 1/4 loaf bread in cold water, squeeze out the water and mix the
bread with the liver, then add three well beaten eggs and enough flour
to stiffen. Drop one dumpling with a spoon into one gallon of water
(slightly salted), should it cook away, then add more flour before
cooking the remainder of the mixture.
Boil thirty minutes, and longer if necessary. When properly cooked the
middle of the dumpling will be white.
Before serving, brown bread crumbs in butter and sprinkle over the
dumplings.
A Baked Ham
Should be Kentucky cured and at least two years old. Soak in water over
night.
Put on stove in cold water. Let it simmer one hour for each pound. Allow
it to stand in that water over night.
Remove skin, cover with brown sugar and biscuit or cracker crumbs,
sticking in whole cloves. Bake slowly until well browned, basting at
intervals with the juices. Do not carve until it is cold.
This is the way real Kentucky housekeepers cook Kentucky ham.
DESHA BRECKINRIDGE.
[Illustration]
An ill cook should have a good cleaver.
Owen Meredith.
Belgian Hare
2 rabbits
1 quart sour cream
Thin slices of fat bacon
Skin rabbits and wash well in salt water. Cut off the surplus skin and
use only the backs and hind quarters. Place in roasting pan, putting one
slice of bacon on each piece of rabbit. Have the oven hot.
Start the rabbits cooking, turning the bacon over so it will brown; when
brown turn down the gas to cook slowly. Pour 1/2 the cream over in the
beginning and baste often. When half done pour in the remainder of the
cream and cook 1 1/2 hours.
If there is no sour cream, add 1 tablespoon of vinegar to sweet cream.
The cream makes a delicious sauce.
Pepper Pot
Knuckle of Veal
4 lbs. Honey Comb tripe
1 Potato
1 Red Pepper
1 onion
A little summer savory
Sweet Basil
Soak tripe over night in salt water. Boil meat and tripe four to six
hours.
Delicious Mexican Dish
Soak and scald a pair of sweetbreads, cut into small bits; take liquor
from three dozen large oysters; add to sweetbreads with 3 tablespoons of
gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in
flour; cook until sweetbreads are tender; add oysters; cook 5 minutes;
add 3/4 cup of cream; serve with or without toast.
Hungarian Goulash
3 lbs. beef (cut in squares)
6 oz. bacon (cut in dice)
1/2 pint cream
4 oz. chopped onion
Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water
in which 1/2 teaspoon of extract of beef is added. Add the meat and cook
slowly one hour; then add cream with paprika to taste and simmer for two
hours. Add a few small potatoes.
Stewed Chicken
Clean and cut chicken and cover with water; add a couple sprigs of
parsley; 1 bayleaf and a small onion. When chicken is almost done add
salt and pepper to suit taste.
When chicken is done place in dish or platter and add one half cup cream
to the gravy; thicken with a little blended flour and strain over
chicken.
Chicken Pot Pie
Prepare same as for stewed chicken. When done remove chicken from bones;
now boil potatoes enough for family. Line a deep baking dish or a deep
pan with good rich paste. Sprinkle flour in bottom.
Lay in a layer of chicken; now potatoes, sprinkle with a little salt and
pepper; now cut thin strips of dough, lay across; then a layer of
chicken; then a layer of potatoes, and so on until the top of the pan is
reached; pour over all the chicken, the gravy and put a crust over all
the top and bake until well done and nicely browned.
Make little punctures in dough to allow the steam to escape.
Tell me what you eat, and I'll tell you what you
are.--Brillat Savarin.
Anti's Favorite Hash
(Unless you wear dark glasses you cannot make a success of Anti's
Favorite Hash.)
1 lb. truth thoroughly mangled
1 generous handful of injustice.
(Sprinkle over everything in the pan)
1 tumbler acetic acid (well shaken)
A little vitriol will add a delightful tang and a string of nonsense
should be dropped in at the last as if by accident.
Stir all together with a sharp knife because some of the tid bits will
be tough propositions.
--_Ebensburg Mountaineer Herald._
Husband (Angrily) "Great guns! What are they Lamb
Chops, Pork Chops or Veal Chops?"
Wife (serenely) "Can't you tell by the taste?"
He: "No, I can't, nor anybody else!"
She: "Well, then, what's the difference?"
Giblets and Rice
Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite
tender, drain, trim from bones and gristle and set aside.
Boil one cup rice in one quart water for fifteen minutes. Drain, put in
double boiler with broth from giblets and let boil 1 hour. Brown 1
tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1
chopped onion, and boiling water until smooth and creamy, then add some
bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar
and lastly giblets, cover and let simmer for twenty minutes. Put rice
into a chop dish, serve giblets in the center. May be garnished with
tomato sauce or creamed mushrooms or pimentos.
For a man seldom thinks with more earnestness of
anything than he does of his dinner.
Sam'l Johnson.
Savory Lamb Stew
Take two pounds spring lamb and braise light with butter size of a
walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let
simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small
head of young cabbage (cut in eighths) cover closely and allow at least
an hour's slow boiling. This can be made on the stove, in the oven, or
in fireless cooker.
The flavor of this dish can be varied by the addition of two or three
tomatoes.
Squab Casserole
3 eggs boiled hard
1 teaspoon parsley, cut fine butter
seasoning to taste
1 teaspoon parmesan
a few little onions
few potato balls
bread crumbs
Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan
cheese and seasoning. Now stuff each squab with this stuffing, putting a
small piece of butter in each bird and sew up.
Place in a baking pan with a lump of butter and brown nicely on all
sides. Now add a little water and cover and cook slowly until well done.
While they are cooking add little onions and potato balls to the gravy.
I have sent but one recipe to a cook book, and
that was a direction for driving a nail, as it has
always been declared that women do not know how to
drive nails. But that was when nails were a
peculiar shape and had to be driven in particular
way, but now that nails are made round there is no
special way in which they need to be driven. So my
favorite recipe cannot be given you.
As for my effort in the culinary line--I have not
made an effort in the culinary line for more than
at least thirty years, except once to make a clam
pie, which was pronounced by my friends as very
good. But I cannot remember how I made it. I have
a favorite recipe, however, something of which I
am very fond and which I might give to you. I got
it out of the newspapers and it is as follows:
Spread one or two rashers of lean bacon on a
baking tin, cover it thickly with slices of
cheese, and sprinkle a little mustard and paprika
over it. Bake it in a slow oven for half an hour
and serve with slices of dry toast.
Now that is a particularly tasty dish if it is
well done. I never did it, but somebody must be
able to do it who could do it well.
Faithfully yours,
ANNA H. SHAW.
[Illustration]
Daube
Brown a thick slice from a round of beef in a hot pan and season
carefully, adding water to make a pan gravy; add also a pint of tomato
juice and onion juice to taste; cover and simmer gently for at least an
hour and a half; turn the meat frequently, keeping the gravy in
sufficient quantity to insure that the meat shall be thoroughly moist
and thoroughly seasoned.
When served, it should be, if carefully done, very tender. The gravy may
be thickened or not, according to individual taste.
MRS. SAM'L SEMPLE.
[Illustration]
Liver a la Creole
Take a fine calf liver. Skin well and cut in thick slices. Season with
salt and pepper. Fry in deep fat and drain.
Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in
parsley and pour at once over liver and serve.
Chicken Croquettes
1 pound of chicken
3 teaspoons chopped parsley
1 1/2 cups cream
1 small onion
1/4 pound butter
1/4 pound bread crumbs
season to taste
1 pinch of paprika
Grind meat twice. Boil the onion with the cream and strain the onion
out. Let cool and pour over crumbs. Add parsley and butter, and make a
stiff mixture. Now add seasoning.
Mix all together by beating in the meat. If too thick add a little milk
and form into croquettes, and put in ice box.
When cool dip in beaten egg and then in crackers or bread crumbs. Fry in
deep fat.
Nuts as A Substitute for Meat
Although many are trying to eliminate so much meat from menus on account
of its soaring cost, the person who performs hard labor must have in its
place something which contains the chief constituents of meat, protein
and fats, or the body will not respond to the demands made upon it
because of lowered vitality from lack of food elements needed.
Scientific analyses have proven that nuts contain more food value to the
pound than almost any other food product known. Ten cent's worth of
peanuts, for example, at 7 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 25 cents a pound.
One reason for the tardy appreciation of the nutritive value of nuts is
their reputation of indigestibility. The discomfort from eating them is
often due to insufficient mastication and to the fact that they are
usually eaten when not needed, as after a hearty meal or late at night,
whereas, being so concentrated, they should constitute an integral part
of the menu, rather than supplement an already abundant meal, says the
Philadelphia Ledger. They should be used in connection with more bulky
carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.;
too concentrated nutriment is often the cause of digestive disturbance,
for a certain bulkiness is essential to normal assimilation.
Pecan Nut Loaf
1 cup hot boiled rice
1 cup pecan nut meat (finely chopped)
1 cup cracker crumbs
1 egg
1 cup milk
1 1/4 teaspoons salt
pepper to taste
1 teaspoon melted butter
Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk,
salt and pepper.
Turn into buttered bread pan; pour over butter, cover and bake in a
moderate oven 1 hour.
Put on hot platter and pour around same this sauce:
Cook 3 tablespoons butter with slice of onion and a few pimentos,
stirring constantly. Add 3 tablespoons flour; stir, pour in gradually
1 1/2 cups milk.
Season and strain.
"I am in earnest. I will not equivocate--I will
not excuse--I will not retreat a single inch--AND
I WILL BE HEARD."
WM. LLOYD GARRISON.
[Illustration]
Nut Hash
Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and
any other vegetable which is on hand and put into buttered frying pan,
heat quickly and thoroughly, salt to taste, and just before removing
from the fire stir in lightly a large spoonful of peanut meal for each
person to be served. To prepare the meal at home, procure raw nuts,
shell them and put in the oven just long enough to loosen the brown
skin; rub these off and put the nuts through the grinder adjusted to
make meal rather than an oily mixture. This put in glass jars, and kept
in a cool place will be good for weeks. It may too, be used for
thickening soups or sauces, or may be added in small quantities to
breakfast muffins and griddle-cakes.
Potato soup, cream of pea, corn or asparagus and bean soup may be made
after the ordinary recipes, omitting the butter and flour and adding
four tablespoons of peanut meal.
Nut Turkey
Nut turkey for Thanksgiving instead of the national bird, 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 peanuts,
simply washed and dried, and adding a level teaspoon of sage, two of
salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and
sufficient water to bind the mass together. Then form into the shape of
a turkey, with pieces of macaroni to form the leg bones. Brush with a
little butter and bake an hour in a slow oven and serve with drawn
butter sauce.
A dinner roast made of nuts and cheese contains the elements of meat.
Cook two tablespoons of chopped onion in a tablespoon of butter and a
little water until it is tender, then mix with it one cupful each of
grated cheese, chopped English walnuts and bread crumbs, salt and pepper
to taste and the juice of half a lemon; moisten with water, using that
in which the onion has been cooked; put into a shallow baking dish and
brown in the oven.
Hickory nut loaf is another dish which can take the place of meat at
dinner. Mix two cups of rolled oats, a cupful each of celery and milk,
two cups of bread crumbs and two eggs, season and shape, then bake 20
minutes. Serve with a gravy made like other gravy, with the addition of
a teaspoon of rolled nuts.
Nut Scrapple