just as nutritious as that made of pork. To make it, take two cupfuls of
cornmeal, one of hominy and a tablespoon of salt and cook in a double
boiler, with just enough boiling water until it is of the consistency of
frying. While still hot add two cupfuls of nut meats which had been put
through the chopper; pour into buttered pan and use like other scrapple.
Peanut omelet is a delicious way to serve nuts. Make a cream sauce with
one tablespoon of butter, two tablespoons of flour and three-quarters of
a cupful of flour and three-quarters of a cupful of milk poured in
slowly. Take from the fire, season, add three-quarters of a cupful of
ground peanuts and pour the mixture on the lightly beaten yolks of three
eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and
bake for 20 minutes.
Nut Roast
3 eggs (beaten with egg beater)
2 cups English Walnut meats
milk to moisten it
4 cups of bread crumbs (grated)
1 small tablespoon butter
pinch salt.
1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups.
A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of
shelling is saved.
Melt butter and pour over mixture, salt, then add enough milk to
moisten, so as to form the shape of a loaf of bread. Too little milk
will cause the loaf to separate, likewise, too much will make it mushy.
Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered
bread pan or baking dish. A small slice goes very far as it is solid and
rich. Serve with hot tomato sauce.
This makes a delicious luncheon dish, served with peas and a nice
salad.
Oatmeal Nut Loaf
Oatmeal nut loaf can be served cold in place of meat for Sunday night
tea. Put two cups of water in a sauce pan; when boiling add a cupful of
oatmeal, stirring until thick; then stir in a cupful of peanuts that
have been twice through the grinder, two tablespoons of salt, half a
teaspoon of butter, and pack into a tin bucket with a tight fitting lid
and steam for two hours; slice down when cold. This will keep several
days if left in the covered tin and kept in a cool place. A delicious
sandwich filling can be made from chopped raisins and nuts mixed with a
little orange or lemon juice. Cooked prunes may be used instead of
raisins.
Rastus: "So you wife am one of dem Suffragettes?
Why don't yo show her de evil ob sech pernicious
doctrine by telling her her place am beside de
fireside?"
Sambo: "Huh! She dun shoot back sayin' dat if it
wasn't foh her takin' in washin' dere wouldn't be
any fireside."--Puck.
VEGETABLES
Cream Potatoes
Bake the potatoes in a slow oven. When perfectly cold slice rather thin.
Put into a pan, sprinkle on a little flour and toss the potatoes about
with your hand until some flour adheres to each piece. Cover these
floured potatoes with small bits of butter. If the butter is put in in
one piece the potatoes get broken before the butter reaches them all.
Sprinkle in a little salt and put in enough cream so that they are about
half covered. If you use more cream they will cook too tender and be
mushy before the cream is cooked down. Stand by them. Stir with a knife
blade lifting them from the bottom but not turning them over.
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 further.
If you have not cream add a little more butter but the cream is better
than the butter.
HARRIET TAYLOR UPTON,
President, Ohio Women's Suffrage Association.
Warren, Ohio.
[Illustration]
French Fried Potatoes
Wash and pare the potatoes and cut into any desired shape. Drain well.
Fry in smoking fat until nicely browned, then drain on browned paper.
Season well and serve.
Potatoes Au Gratin
Cut cold boiled potatoes into cubes and make a cream dressing. Butter
the baking dish, put in a layer of potatoes and then a layer of the
dressing, then sprinkle with a little parmesan cheese; now a layer of
potatoes and then a layer of dressing and then cheese, put in oven and
allow them to brown.
Potato Croquettes
Pare sweet or white potatoes and boil as for mashed potatoes. When done
and mashed add a good lump of butter and season well; add a little hot
milk, form into croquettes and dip into beaten egg, then in bread or
cracker crumbs. Cook in deep fat. Garnish with parsley.
Let the sky rain potatoes.--Shakespeare
Pittsburgh Potatoes
1 onion
1 quart potato cubes
1/2 can pimentos
2 cups white sauce
1/2 lb. cheese
1 teaspoon salt
Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour
white sauce over; stir in cheese; bake in a moderate oven.
Sweet Potato Souffle
Boil some sweet potatoes and ripe chestnuts separately, adding a little
sugar to the water in which the chestnuts are boiled.
Mash all well together and add some cream and butter and beat until
light. Then place for a minute or two in the oven to brown.
Potatoes a la Lyonnaise
Cut cold boiled potatoes into tiny dice of uniform size. Put two great
spoonfuls of butter into the frying pan and fry two sliced onions in
this for three minutes. With a skimmer remove the onions and turn the
potatoes into the hissing butter. Toss and turn with a fork, that the
dice may not become brown. When hot, add a teaspoon of finely chopped
parsley and cook a minute longer. Remove the potatoes from the pan with
a perforated spoon, that the fat may drip from them. Serve very hot.
Stuffed Potatoes
Wash good sized potatoes. Bake them and cut off tops with a sharp knife,
and with a teaspoon scoop out the inside of each potato. Put this in a
bowl with two ounces of butter, the yolks of two eggs, salt to taste,
pepper and sugar.
Potato Dumplings
To be served with German Pot Roast or Beef a la mode.
4 large raw potatoes grated
8 large boiled potatoes grated
2 eggs
3/4 cup bread crumbs
1 tablespoon melted butter
Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly
grated boiled potatoes and salt, mix flour with the hands while forming
dumplings size of large egg, drop at once into boiling salted water.
Boil twenty minutes, drain, lay on platter and sprinkle with fried
chopped onions, bread crumbs browned in butter.
Potato Puffers
Peel and grate 8 large potatoes, one onion, mix at once with two or
three eggs (before potatoes have time to discolor). Have spider very hot
with plenty of hot fat.
Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then
turn and fry second side. Serve immediately with apple sauce or stewed
fruit of any kind.
Stuffed Tomatoes
(Luncheon Dish.)
5 large tomatoes
1 tablespoon minced green (sweet) peppers
minced onion
3 or 4 pork sausages
2 cups bread crumbs
1 teaspoon or tablespoon of minced parsley
salt and pepper
1 tablespoon melted butter
Boil the sausages ten minutes, then skin and chop fine. Hollow your
tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all
thoroughly then heap into the tomato shells. Put large tablespoon butter
in baking pan and bake about 20 minutes in hot oven.
Green peppers and sausages can be omitted if so preferred.
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
meat.
Baked Tomatoes
8 large smooth tomatoes
2 green peppers
1 tsp. salt
1 1/2 pints milk
1 good sized onion
1 1/2 T. sugar
flour
Wash tomatoes, do not peel, slice piece from top of each and scoop out a
little of the tomato. Cut peppers in two lengthwise and remove
seeds--place in cold water.
Now put onion and peppers through meat chopper, sprinkle a little sugar
and a little salt over each tomato and place in good sized baking dish;
now put ground onion and ground peppers on top of tomato.
Put butter in skillet and when melted, not brown, stir in flour until a
paste is formed, now add gradually the milk as you would for cream
dressing, stir constantly.
The dressing must be very thick to allow for the water from the
tomatoes. Put this sauce around the tomatoes, not on top and place in a
moderate oven to bake about one hour slow. Serve if possible in the same
dish in which it was baked as it is very attractive.
MARY ROBERTS RINEHART.
[Illustration]
Green String Beans
1/4 Peck
Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove
garlic--parsley. Add beans and 1 cup water. Cook 1 1/2 hours.
Fresh Beans (Green or Yellow.)
1/4 peck beans
1 good size onion
1/2 clove of garlic
2 small tomatoes
1 pinch of thyme
1/2 tablespoon butter
1/2 tablespoon bacon fat
Salt to taste
Cut beans lengthwise very thin. Put butter and bacon fat in saucepan.
Cut up onion and let it fry to a light brown. Then wash beans and put
them in the fat. Add garlic and tomatoes, (cut up) and thyme--a little
salt and a little water. Cook.
Barbouillade
A dish from "fair Provence"
1 large or two small egg-plants; two cucumbers; four onions; six
tomatoes; 1 green pepper.
Peel and cut separately all vegetables; fry sliced onions in a teaspoon
of lard; add tomatoes, crushing them and stirring until quite soft; add
half a teaspoon of salt, then the cucumber, egg-plant, and green pepper,
stirring over a hot fire for ten minutes; place over a slow fire and
stew for three hours.
If the vegetables are fresh and tender, nothing else is needed, but if
they are somewhat dry, add a cupful of stock.
Cold barbouillade is excellent to spread on bread for sandwiches.
Barbouillade is usually served hot with rice boiled a la Creole.
Boiled Rice
Wash very thoroughly one cupful of rice; boil for twenty minutes in
three quarts of boiling water; drain and shake well, pour cold water
over the rice to separate the grains, and set in the oven a few minutes
to keep hot.
Spinach
Wash thoroughly, then throw into cold water and bring to boiling point;
then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander,
let cold water run over it, drain well, squeezing out water with spoon,
then chop very fine; add creamed butter, salt and pepper.
Heat again thoroughly, then serve with hard boiled eggs sliced on top.
Spaghetti
1/2 box Spaghetti
1 can tomatoes
1/2 large onion
1 teaspoon salt
1/8 teaspoon pepper
3 tablespoons sugar
1 tablespoon flour
1 pint water
1 tablespoon butter
1 1/2 lbs. boiling meat
Sap Sago or Parmesan cheese.
Boil spaghetti twenty-five minutes in salt water, drain, and run cold
water over it to separate.
While the spaghetti is boiling make sauce as follows: put the butter in
the skillet and when hot put in the onion and let brown. Then add the
tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one
and one-half hours. Then add flour mixed with a little water; thicken to
the consistency of cream; strain.
Take baking dish and place a layer of spaghetti, then a layer of sauce,
then sprinkle this with the cheese, continue until the pan is filled,
allowing cheese to be on the top.
Bake one-half hour in a moderate oven.
Baked Beans
1 quart beans
1 scant teaspoon baking soda
3 tablespoons molasses
1/4 pound salt pork
1/4 pound bacon
3 tablespoons vinegar
1/2 teaspoon mustard
salt and pepper to taste
3 tablespoons catsup
Soak beans over night in luke warm water with soda. In morning pour off
water and wash in cold water. Now place salt pork in bottom of bean
crock and put layers of beans on top, sprinkle with pepper and salt,
when filled nearly to top put on slices of bacon.
Now blend mustard with vinegar, now add molasses and catsup and pour
over the beans and fill up and over the top with luke warm water. Bake
in a slow oven for at least six hours, longer if necessary.
Creamed Mushrooms
1 lb. mushrooms
flour to thicken
1/4 lb. butter
1/2 pt. sweet cream
To one pound of cleaned and well strained mushrooms, add 1/4 lb. of
fresh butter. Allow mushrooms to cook in butter about five minutes.
Sprinkle enough flour to thicken.
When well mixed, pour in gently a little more than 1/2 pint of sweet
cream. Allow it to boil, add salt and pepper to taste.
MRS. ENOCH RAUH.
[Illustration]
Macaroni a la Italienne
2 lbs. ground meat
2 onions
1 large tablespoon butter
1 1/2 tablespoons sugar
salt and pepper to taste
1 large can tomatoes
2 lbs. macaroni
Parmesan cheese
2, 3 or 4 cups water
Put butter in a pan and allow it to melt, add onions and cook until
light brown, not dark. Now add meat and cook slowly, now add sugar, and
seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow
it to cook three hours or longer, adding more water as it needs it. It
will turn dark, almost a mahogany, as it nears the finishing point. When
almost done put macaroni on in plenty of boiling salt water and cook
almost twenty minutes. Do not allow it to cook entirely. When done drain
off water. Now take baking dish, and put a layer of macaroni on bottom,
now a layer of parmesan cheese, now a layer of the tomato and meat
sauce, now a layer of cheese and repeat with macaroni, cheese, sauce,
etc., until the top is reached. Put on a generous layer of sauce and
cheese and allow it to bake about a half hour in a medium oven, being
careful that it is not too hot.
Regarding how much water to add must be determined by cook. Some times
it boils more rapidly. The sauce must not be too thin.
To serve with Macaroni Italienne the following is very fine.
Have the butcher cut a 2 pound round steak as thin as possible and
prepare the following way:
1 generous cup grated bread crumbs
2 anchovies, cut fine
1/2 tablespoon parsley, cut fine
3 eggs boiled hard
1/2 tablespoon parmesan cheese
seasoning to taste
Grate the bread, cut anchovies and parsley fine. Mix all with seasoning
and cheese and spread on steak. Now place the eggs which have been
boiled hard, peel, and allow to remain whole on top of bread crumbs,
etc. Place at equal distance from each other, and roll up and bind with
skewers or cord. Put this into the pot with the tomato and meat sauce
and allow it to cook until the sauce is done, at which time the meat
roll will also be ready to serve. Place the roll on a dish and cut in
slices.
This, with a light salad, is sufficient for a dinner.
Rice With Cheese
Cook a cup of rice in rapidly boiling, salted water until almost ready
for the table. Drain, mix with a pint of white sauce, pour into a baking
dish, cover with slices of cheese, and bake in a moderate oven twenty
minutes.
The white sauce may also be flavored with cheese.
Rice With Nuts
Prepare rice as above, and mingle with white sauce; add half a cup of
chopped nuts--pecans or hickory nuts preferred; sprinkle a few chopped
nuts over surface, and brown in quick oven.
MRS. SAMUEL SEMPLE,
President, State Federation of Pennsylvania Women.
Carrot Croquettes
Boil four large carrots until tender; drain and rub through a sieve, add
one cupful of thick white sauce, mix well and season to taste. When
cold, shape into croquettes, and fry same as other croquettes.
Potato Balls
Two soup plates of grated potatoes which have been boiled in the skins
the day before. Add four tablespoons flour or bread crumbs, a little
nutmeg and salt, one-half cup of melted butter and the yolks of four
eggs and one cupful croutons (fried bread--in butter--cut into small
cubes).
Mix together, then add the beaten whites of the eggs. Mix well and form
into balls, then boil in boiling salt water about fifteen or twenty
minutes. Serve with bacon cut into small squares on top.
To be eaten with stewed dried fruits cooked together--prunes, apricots,
apples.
MRS. RAYMOND ROBINS.
Vegetable Medley, Baked
To take the place of the roast on a meatless menu, try the following:
Soak and boil one-half pint of dried beans to make a pint of pulp,
putting it through a colander to remove the skins. Take small can of
tomato soup and to this allow a pint of nuts ground, two raw eggs, half
a cup of flour browned, one small onion minced and a tablespoon of
parsley, also minced. Season to taste with sage, sweet marjoram, celery
salt, pepper and paprika and mix the whole well, stirring in half a cup
of sweet milk. Put into a well-greased baking tin and brown for 20
minutes in a quick oven. Serve hot on a flat dish as you would a roast
with brown gravy or tomato sauce.
Women cannot make a worse mess of voting than men
have. They will make mistakes at first. That is to
be expected. It will not be their fault, but the
fault of the men who have withheld from them what
they should have had before this. But eventually
they will get their bearings, and will use the
ballot to better effect than men have used it.
Whatever the outcome, 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 men. We need to tighten up at one
end of the voting question and broaden out at the
other. We should take from the ignorant, worthless
and unfit men who possess it, that right of
suffrage which they do not know how to use. We
should give to the thousands of intelligent women
of the country the right of suffrage which should
be theirs.
IRVIN S. COBB.
[Illustration]
The waste of good materials, the vexation that
frequently attends such mismanagement and the
curses not unfrequently bestowed on cooks with the
usual reflection, that whereas God sends good
meat, the devil sends cooks. E. Smith.
SAVORIES
Hot savory and cold salad are always to be recommended--some suggestions
that are worth remembering.
A hot savory and a cold salad make a good combination for the summer
luncheon, and the savory is a useful dish for the disposition of
left-over scraps of meat, fish, etc.
The foundation of a savory is usually a triangle or a finger of buttered
brown bread toast, or fried bread, pastry or biscuit. The filling may be
varied indefinitely, and its arrangement depends upon available
materials.
Here are a few suggestions for the use of materials common to all
households.
He that eats well and drinks well, should do his
duty well.
Tomato Toast
Half an ounce of butter, two ounces of grated cheese, one tablespoon of
tomato; paprika. Melt the butter and add the tomato (either canned or
fresh stewed), then the grated cheese; sprinkle with paprika and heat on
the stove. Cut bread into rounds or small squares, fry and pour over
each slice the hot tomato mixture.
Ham Toast
Mince a little left-over boiled ham very finely. Warm it in a pan with a
piece of butter. Add a little pepper and paprika. When very hot pile on
hot buttered toast. Any left-over scraps of fish or meat may be used up
in a similar way, and make an excellent savory to serve with a green
salad.
Cheese Savories
Butter slices of bread and sprinkle over them a mixture of grated cheese
and paprika. Set them in a pan and place the pan in the oven, leaving it
there until the bread is colored, and the cheese set. Serve very hot.
Sardine Savories
Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread
into strips and butter them. Remove the skin and the bones from the
sardines and lay one fish on each finger of the bread. Chop the white of
the egg into fine pieces and rub the yolk through a strainer. Chop the
parsley very fine and decorate each sardine with layers of the white,
the yolk and the chopped parsley. Season with pepper and salt.
Oyster Savories
These make a more substantial dish, and are delicious when served with a
celery salad: Six oysters, six slices of bacon, fried bread, seasoning.
Cut very thin strips of bacon that can be purchased already shaved is
best for the purpose. Season the oysters with pepper and salt, and wrap
each in a slice of the bacon, pinning it together with a wooden splint
(a toothpick). Place each oyster on a round of toast or of fried bread,
and cook in the oven for about five minutes. Serve very hot, and
sprinkle with pepper.
Savory Rice and Tomato
Fry until crisp a quarter pound of salt pork. Put into the pan with it a
medium-sized onion, minced fine and brown. All this to three cupfuls of
boiled rice; mix in two green peppers seeded and chopped, and a cupful
of tomato sauce. Season all to taste with salt and pepper, turn into a
buttered baking dish, sprinkle with fine breadcrumbs and small pieces of
butter. Brown.
Stuffed Celery
A most delicious relish is made with Roquefort cheese, the size of a
walnut, rubbed in with equal quantity of butter, moistened with sherry
(lemon juice will serve if sherry be not available), and seasoned with
salt, pepper, celery salt, and paprika; then squeezed into the troughs
of a dozen slender, succulent sticks of celery. This is a very
appropriate prelude to a dinner of roast duck.
JACK LONDON.
Here is bread which strengthens man's heart, and,
therefore, is called the staff of life.
Mathew Henry
BREAD, ROLLS, ETC.
Fine Bread
3 small potatoes
1 tablespoon lard
2 handfuls salt
1 handful sugar
Soak the magic yeast cake in a little luke warm water. Add a little
flour to this, and let it stand an hour. Boil the potatoes in 2 quarts
water: when soft put through sieve and then set aside to cool in the
potato water. Add to this the lard, salt and sugar.
About 4 in the afternoon put the liquid in large bread riser. Add about
3 quarts of flour, beat thoroughly for at least 10 minutes; now add
dissolved yeast to it; let sponge rise until going to bed and then
stiffen. Knead until dough does not stick to the hands about 20 to 25
minutes. It will double in size. In morning put in bread pans and let
rise one hour or more. Bake in moderately hot oven one hour.
Many persons prefer stiffening the bread in the morning. In this case
set the sponge later in the evening and allow it to rise all night,
stiffening with the flour in the morning instead of the evening. Of
course this allows the baking to be rather late in the day.
MRS. MEDILL MCCORMICK.
[Illustration]
Excellent Nut Bread
Two cupfuls of white flour (sifted), two cupfuls of graham or entire
wheat flour (sifted if one chooses), one-half cup of New Orleans
molasses, little salt, two cupfuls of milk or water, one cupful of
walnut meats (cut up fine), one teaspoonful of soda dissolved in milk,
about two tablespoons melted butter. Let raise 20 minutes. Bake about
one hour in moderate oven.
Virginia Batter Bread
2 cups milk
Salt to taste
1 tablespoon butter
1/2 cup of cream
1/2 cup white corn meal
2 to 5 well beaten eggs
Put in double boiler 2 cups of milk and 1/2 cup of cream. When this
reaches boiling point salt to taste. While stirring constantly sift in
1/2 cup of white corn meal (this is best). Boil 5 minutes still
stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten
eggs (beaten separately) 1 for each person is a good rule.
Pour into a greased baking dish and bake in a quick oven until brown
like a custard. It must be eaten hot with butter and is a good breakfast
dish.
MRS. K. W. BARRETT.
Bran Bread
4 cups sterilized bran
2 cups buttermilk
raisins if desired
2 cups white flour
1/2 teaspoon soda
Bake until thoroughly done.
[Illustration]
Editress Suffrage Cook Book:
I take pleasure in sending you a portrait and also
my favorite recipe for food, which I hope will be
of some use to you and help the cause along.
Mush should be made only of the whole meal flour
of the grain and well cleaned before grinding.
Whole wheat flour, whole Indian Corn Meal, whole
wheat and whole barley meal are examples of the
raw materials.
Take one pint (pound) of meal, 1/2 teaspoon of
salt, four pints (pounds) of water. Add the salt
to the water and after boiling stir in slowly, so
as to avoid making lumps, the meal until all is
used. Break up any lumps that may form with the
ladle until the mass is homogeneous.
Cover the vessel and boil slowly over a low fire
so as not to burn the contents, for an hour. Or
better after bringing to a boil in a closed vessel
place in a fireless cooker over night.
This is the best breakfast food that can be had
and the quantity above mentioned is sufficient for
from four to six persons. The cost of the raw
material based on the farmer's price is not over
1 1/2 cents.
Variation: Mush may also be made with cold water
by careful and continuous stirring. 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 bottom, the
meal may scorch during the heating of the water.
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 body.
Respectfully,
DR. HARVEY W. WILEY.
Dr. Wiley urges house wives to grind their own wheat flour and corn
meal, using the coffee grinder for the work. The degree of fineness of
flour is regulated by frequent grindings.