JOSEPH M. CAREY.
Governor.
[Illustration]
Hermits
1 1/2 cups sugar
3/4 cup butter
3 tablespoons milk--sweet or sour
3 eggs--whites and yolks beaten separately
1 teaspoon soda
1 heaping teaspoon cinnamon
1 heaping teaspoon ginger
1 level teaspoon cloves
1 cup chopped seeded raisins
1 cup chopped nuts
Even cup of flour
Drop on greased pan and bake.
Hermits
1 1/2 cups sugar
3 eggs
1 cup chopped walnuts or hickory nuts
1 teaspoon cinnamon
1 teaspoon vanilla
1 cup butter
1 cup chopped raisins
1-3 cup sliced citron
1 teaspoon cloves
1/2 teaspoon soda
Dissolve soda in tablespoon hot water. Flour enough to make a stiff
batter, drop in small cakes with teaspoon and bake in slow oven.
Cocoanut Cookies
1 cup butter
4 eggs
1 lemon--juice and rind
4 cups sugar
4 teaspoons baking powder
1 pound package grated cocoanut
Cream sugar with butter. Add the yolks of the 4 eggs and beat well. Add
juice and rind of lemon. Then flour, into which has been sifted the
baking powder. Sift flour and baking powder twice before adding to
mixture. Use enough flour to make a very stiff batter, add cocoanut, and
last, fold in the whites of the eggs beaten to a stiff froth.
Drop on buttered tins and bake in moderate oven.
PASTRIES, PIES, ETC.
Grape Fruit Pie
First bake a shell as for lemon pie, then make a filling as follows: Mix
one tablespoon of cornstarch in a little cold water, and over this pour
one cupful of boiling water. To this add the juice of two grapefruits,
the grated rind and juice of one orange, the beaten yolks of two eggs,
and the white of one, and a small piece of butter. Put all in the double
boiler and cook until thick, stirring all the time. When done, put in
the shell. Now beat up the white of the second egg with one-half a
cupful of sugar until thick, and spread with a knife over the pie. Put
in the oven and let brown lightly. Serve cold. This makes a delicious
pie.
Spice Pie
The yolks of three eggs, one and one-half cupfuls of sugar, one cupful
of cream, two tablespoons of flour, two-thirds of a cupful of butter,
one teaspoon of spice, cloves, cinnamon and nutmeg.
Mix the flour and sugar together, then cream with the butter. Add the
yolks of the eggs, beating thoroughly. Next add cream and spices. Use
the whites for the frosting.
Cream Pie
1 1/2 cups milk
2 egg yolks
2 tablespoons sugar
a little salt
1 tablespoon butter
Vanilla to taste
Scald milk; beat eggs; add sugar; pour into milk, beating constantly, 1
tablespoon of cornstarch and 1 tablespoon flour (rounded).
Bake crust; beat whites; add 1 teaspoon sugar, cover with cocoanut
browned lightly; now cover with whipped cream and cream nuts.
Pie Crust
One level cup of flour, one-half cup of lard, one-half teaspoon salt,
one-fourth cup ice cold water, one teaspoon baking powder. Mix salt,
baking powder and flour thoroughly, chop in the lard, add water. Use as
little flour as possible when rolling out. This makes a light, crisp,
flaky and delicious pie crust.
Pie for a Suffragist's Doubting Husband
1 qt. milk human kindness
8 reasons:
War
White Slavery
Child Labor
8,000,000 Working Women
Bad Roads
Poisonous Water
Impure Food
Mix the crust with tact and velvet gloves, using no sarcasm, especially
with the upper crust. Upper crusts must be handled with extreme care for
they quickly sour if manipulated roughly.
* * * * *
Sigmund Spaeth, in his "Operatic Cook Book, in Life," gives this recipe
for the making of the opera "Pagliacci."
Beat a large bass drum with the white of one clown. Then mix with a
prologue and roll very thin. Fill with a circus just coming to town. One
leer, one scowl and one tragical grin. Bake in a sob of Carusian size.
Result: the most toothsome of Italy's pies.
Where is the man that can live without dining?
--Lytton.
Orange Pie
1 Large Grated Apple
1 Orange--grated rind and juice
1/2 cup Sugar
2 Eggs--Butter size of an egg
Grate apple; add orange, sugar, butter and yolks. Beat whites and add
lastly. Bake slowly in open shells.
Lancaster County Pie
1 cup molasses
1 teaspoon soda
1 cup sugar
1 cup boiling water
3 cups flour
1/2 cup butter
Make a pie crust and line 4 pie pans. Put soda in the molasses and heat
thoroughly, then add the boiling water. Divide in the four pans. Mix
flour, sugar and butter together for the crumbs and put on top of the
syrup.
Bake in moderate oven.
Brown Sugar Pie
2/3 cupful of brown sugar
1 tablespoon butter
2 tablespoons milk
1 1/2 teaspoons vanilla
Cook until waxy looking, then take the yolks of 2 eggs and 1 heaping
tablespoon of flour and 1 1/2 cupfuls milk. Mix all together smooth. Add
to the above ingredients. Cook until thick and add vanilla. Have a baked
crust, use the whites beaten stiff for the top. Return to the oven for a
minute or two.
Banbury Tart
1 cup flour
2 heaping tablespoons of lard
Cold water
Handle as little as possible; roll thin and cut with cutter 6 inches in
diameter.
Filling
1 egg beaten light
1 cup raisins
1 cup sugar
1 tablespoon of flour
Juice of one lemon and grated rind
Mix well and cook to consistency of custard, and fill the pastry which
is turned up and made into the shape of a tart.
PUDDINGS
[Illustration]
[Illustration]
[Illustration: Handwritten note:
We may live without poetry, music, and art;
We may live without conscience, & live without heart;
We may live without friends; we may live without books;
But civilised man cannot live without cooks.
Lucile by Owen Meredith (Earl of Lytton)
Hasty Pudding
My favourite pudding:
Milk one pint.
Flour 1 1/2 table-spoonfuls.
Sugar 1/2 teaspoonful.
Boil the milk. Mix the flour with a little cold milk. Pour the boiling
milk onto this and put all back into the saucepan. Let it boil up once
more and it is ready. Serve at once.
Constance Lytton]
It almost makes me wish I vow to have two stomachs
like a cow. Hood.
Bakewell Pudding
The famous dainty from the town of Bakewell,
Derbyshire, England.
PASTE
6 oz. flour
2 oz. margarine
1/2 small spoon baking powder
MIXTURE
1 1/2 ounces butter
3 ounces sugar
2 eggs
1 dessert spoon corn flour
1/2 cup hot water
1/2 small spoon lemon juice
Make the paste, roll quite thin, and line an ashet; spread bottom with
jam; pour on top above mixture, prepared as follows:--melt butter, add
sugar, flour, and beat well, then the water, and fruit juice; finally,
the eggs, well beaten.
Bake for about 1/2 an hour. Serve, of course, cold.
Graham Pudding
1 cup molasses
1 cup sweet milk
1 1/2 cups graham flour
1 egg
1 tablespoon butter
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon soda
1 cup raisins
Put in buttered pudding dish and steam 3 hours.
Norwegian Prune Pudding
1/2 lb. prunes
2 cups cold water
1 cup sugar
1 inch piece stick cinnamon
1 1/3 cups boiling water
1/3 cup corn starch
1 tablespoon lemon juice
Pick out and wash prunes; then soak 1 hour in cold water, and boil until
soft; remove stones; obtain meat from stones and add to prunes; then add
sugar, cinnamon, boiling water, and simmer ten minutes.
Dilute corn starch with enough cold water to pour easily; add to prune
mixture and cook five minutes. Remove cinnamon; mould; then chill and
serve with whipped cream.
STATE OF IDAHO
GOVERNOR'S OFFICE,
BOISE.
January 22, 1915.
Woman Suffrage has gone beyond the trial stage in
Idaho. We have had it in operation for many years
and it is now thoroughly and satisfactorily
established. Its repeal would not carry a single
county in the State.
The women form an intelligent, patriotic and
energetic element in our politics. They have been
instrumental in accomplishing many needed reforms
along domestic and moral lines, and in creating a
sentiment favorable to the strict enforcement of
the law.
The impression that Woman Suffrage inspires an
ambition in women to seek and hold public office
is altogether wrong. The contrary is true. The
women of Idaho are not politicians, but they
demand faithful and conscientious service from
public officials and when this service is not
rendered their disapproval is certain and
unmistakable.
Woman suffrage produces no wrong or injury to
society, but it does engender a higher spirit of
civic righteousness and places political and
public affairs on a more elevated plane of
morality and responsibility.
M. ALEXANDER,
Governor of Idaho
[Illustration]
Suet Pudding
1 cup suet
1 cup brown sugar
1 cup raisins
1 pint flour
1 cup milk
2 teaspoons baking powder
Mix suet, chopped fine, raisins and sugar, then add flour and baking
powder, add milk and steam three hours. Serve with sauce.
Plain Suet Pudding
1 cup beef suet
1 teaspoon salt
2 eggs
3 1/2 cups flour
3 teaspoons baking powder
2 cups milk
Put suet through meat grinder or food chopper, fine blade. Sift flour,
salt, baking powder and rub suet into flour well. Beat eggs lightly, add
milk and stir into mixture. Butter mold and fill 3/4 full and steam
three hours. This quantity makes two good sized puddings.
It is very nice made without the eggs and using one-half the quantity.
Fill a deep pudding dish or pan with fruit, apples or peaches, dropping
the suet pudding over the fruit in large spoonsfull and steam 1 1/2
hours.
Cottage Fruit Pudding
2 teaspoons butter
1 egg
1/4 teaspoon salt
1 cup sugar
1/2 cup milk
1-3/4 cups flour
Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup
milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two
scant teaspoons baking powder, then turn into shallow, well-buttered
pan, the bottom of which has been covered with fresh fruit of any kind.
Bake in moderate oven one-half hour. Serve with cream or sauce.
Prune Souffle
One-half pound of prunes, three tablespoons of powdered sugar, four
eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the
sugar to a cream, add the vanilla and mix them with the prunes. The
prunes should first be stewed and drained, the stones removed, and each
prune cut into four pieces. When ready to serve, fold in lightly the
stiffly whipped whites of the eggs, having added a dash of salt to the
whites before whipping.
Turn it into a pudding dish and bake in a moderate oven for 20 minutes.
Serve very hot directly it is taken from the oven.
Plum Pudding
2 lbs. suet
1 lb. sugar
1/2 lb. flour
12 eggs
1 pint milk
2 nutmegs grated
1/4 oz. cloves.
2 lbs. bread crumbs (dry)
2 lbs. raisins
2 lbs. currants
1/4 lb. orange & lemon peel
1 cup brandy
1/2 oz. mace
1/4 oz. allspice
Free suet from strings and chop fine. Seed raisins, chop fine and dredge
with flour. Cream suet and sugar; beat in the yolks when whipped smooth
and light; next put in milk; then flour and crumbs alternately with
beaten whites; then brandy and spice, and lastly the fruit well dredged
with flour. Mix all thoroughly. Take well buttered bowls filled to the
top with the mixture and steam five hours. (This pudding will keep a
long time).
When cold cover with cheesecloth and tie with cord around the rim of the
bowl. Steam again one hour before using. Use wine or brandy sauce. When
on the table pour a little brandy or rum over the top of the pudding and
set fire to it. This adds much to the flavor.
Lemon Cream
Cream together the yolks of five (5) eggs and four (4) tablespoons of
sugar. Add the grated rind of one (1) lemon and the juice of one and
one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very
little water, while hot stir into the pudding. Let stand till it
thickens, then add the beaten whites of the eggs. Serve in individual
sherbet cups.
MRS. RAYMOND ROBINS.
[Illustration]
Lemon Hard Sauce
Cream two tablespoons of butter until soft, add one tablespoon of lemon
juice and a little nutmeg, then beat in enough sifted confectioner's
sugar to make a light, fluffy mass. Let it harden a little before
serving.
Corn Pudding
9 large ears of corn
1 tablespoon butter
1 teaspoon salt
3 eggs or 2 will do (beaten)
2 cups of boiled rice
1 cup milk
pepper and little sugar
Score and cut corn fine--scraping the last off cob. Put the butter in
the hot rice. First mix rice and corn well together, then beat in the
custard.
Raw Carrot Pudding
1 cup carrots, grated
1 cup potatoes, grated
1 1/2 cups white sugar
2 cups flour
1 cup raisins
1 teaspoon soda
Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with
whipped cream or sauce.
STATE OF ILLINOIS
GOVERNOR'S OFFICE
Springfield
Since, on viewing the past in perspective, we can
derive a lesson such as is contained in the
steady, sure advance of the world by successive
steps toward a higher moral consciousness with a
broad humanitarianism as its basis, may we not, by
virtue of this fact, find the way lighted to the
future--a future in which men and women will
combine forces and resort to helpful co-operation
in all those things which add to the sum of human
happiness. If history shows that the most rapid
strides toward a lofty civilization have been made
since both the sexes assumed this attitude of
mutual helpfulness, does it not, by that same
token, reveal the source of greatest efficiency
while indicating that feminism is humanism, and
thus foretelling the trend of human development.
Ever yours truly,
EDWARD F. DUNNE,
Governor.
[Illustration]
Customer--That was the driest flattest sandwich I
ever tried to chew into!
Waiter--Why here's your sandwich! You ate your
check.
SANDWICH RECIPES
Hawaiian Sandwiches
Chop finely one pimento, one green pepper freed from seeds, and a small
cream cheese; add a good pinch of salt and spread between slices of
buttered bread.
Chocolate Sandwiches
Butter and thinly slice white bread; make a chocolate filling exactly
like fudge, but do not allow it to boil quite to the candy stage; spread
between the slices of bread, press together and trim neatly.
Caramel Sandwiches
Melt a tablespoon of butter with a cup of light brown sugar, and a
tablespoon of water; cook for a few moments, till well incorporated,
then spread between slices of buttered bread.
Fruit Sandwiches
Chop candied cherries, dried figs and stoned dates together; make a
paste with a little orange juice, and spread between buttered slices of
graham bread.
Cucumber Sandwiches
Pare and slice cucumbers crosswise. Marinate in French dressing and
place between rounds of buttered bread.
Anchovy Canapes
Cream 2 tablespoons butter; add 1/2 teaspoon Anchovy paste; spread thin
slices of fresh toast with this; over that put slices of hard boiled or
chopped egg and on top one rolled anchovy.
Sandwiches
Another delightful way of using sardines is as a sandwich. Beat two
ounces of butter until it is soft, then add a little salt, nutmeg,
Nepaul pepper, 2 teaspoons of tomato catsup and a few drops of lemon
juice.
Remove the skin and the backbone from three sardines, and pound them to
a paste in a mortar with the prepared butter.
Pass the mixture through a wire sieve and spread it rather thickly on
fingershaped pieces of buttered brown bread, and make into sandwiches
with a little fine cress between the bread.
Filling for Sandwiches
1 cup yellow cheese
1 cup tomato juice
1/2 cup chipped beef ground
1 egg beaten separately
Cook tomato juice until it thickens, add cheese, beef and egg last; if
the mixture is too thick, add cream.
Apple Sandwiches
Take bran or whole wheat bread cut thin and spread thin with peanut
butter. Wash, pare, quarter, core and slice the apples very thin spread
between the bread. Or the bread can be buttered and thin slices of apple
put between, then the apple is dusted with a little salt.
Nothing lovelier can be found in woman, than to
study household good. Milton's Paradise Lost.
SALADS AND SALAD DRESSINGS
Pear Salad
Arrange either fresh or cooked pears on lettuce leaves, and pour over
pears sweet cream dressing. Over this grate cocoanut and on top place
cherries.
Potato Salad
1/4 Peck of very small potatoes
1/2 Portion Small Onion
1 Small Bunch Celery
2 Tablespoons of Sugar
4 Tablespoons Olive Oil
1/2 Pint of Vinegar
Salt and Pepper to taste
Boil potatoes until soft; pare and let cool, then slice very thin; add
finely cut onions and diluted vinegar enough to mix well; add salt,
pepper and sugar, some celery cut fine and lastly olive oil.
Serenely full, the epicure would say Fate cannot
harm me, I have dined today. Sidney Smith
Codfish Salad
1 piece of codfish
1/2 cup diluted vinegar
black pepper to season
1 cup cold boiled potatoes, slices very thin
1 tablespoon chopped parsley
1 hard boiled egg
1 teaspoon olive oil
Soak fish over night. Place in fresh water and bring to the boiling
point. Do not allow it to boil. Take out fish and shred. Remove all skin
and bones. Allow it to cool.
Add potatoes, parsley, pepper, oil and vinegar.
Swedish Wreathes
Work 1 cup of bread dough, 1/4 cup butter and 1/4 cup lard, using the
hands. When thoroughly blended, toss on floured board and knead, using
enough flour to prevent sticking.
Cut off pieces and roll like bread stick; shape into rings, dip upper
surface in blanched almonds that have been chopped and salted. Arrange
on buttered baking sheets.
Bake in hot oven until brown.
Bean Salad
1/4 peck Green String Beans
1/2 small onion
1/2 cup vinegar
1/2 cup sweet or sour cream
2 tablespoons sugar
1/2 tablespoon salt
1/8 teaspoon pepper or paprika
Boil the beans until tender in salt water, not soft, drain and let cool.
When cold add the onion, cut fine; mix the cream, vinegar, salt, sugar
and pepper and pour over beans; serve very cold on lettuce leaves.
Hard boiled eggs can be used as a garnish.
MRS. F. M. ROESSING.
[Illustration]
Hot Slaw
1 small head cabbage
1 onion
1 tablespoon bacon fat
1 teaspoon sugar
1 teaspoon vinegar
salt to taste
Cut cabbage not too fine, heat fat in sauce pan. Wash cabbage and put
into that a little water and add onion, cut up, salt and a little
pepper. Cook about twenty minutes, then add the sugar and vinegar.
It must be sour-sweet. It is then ready to serve.
Creole Salad
Cut off the tops of eight medium sized sweet bell peppers, saving the
tops with the stems attached; remove all the seeds and white portion
without breaking the pepper, then throw them into ice water for 30
minutes.
Mix together a cupful of minced ham and chicken, four hard boiled eggs
and a bunch of celery, chopped, and a Spanish Onion.
Moisten with dressing, fill the shells, replace the tops and serve.
COLORED SALADS
A Salad to Fit in With Any Scheme of Decoration
You May Wish to Carry Out.
Yellow
To make a yellow salad use the yellower heart leaves of lettuce. On them
put diced orange pulp, dressed with French dressing and sprinkled with
chopped walnut meats. Or else scoop out the centers of small
yellow-skinned apples and fill them with a mixture of orange and apple,
dressed with mayonnaise made with lemon juice for thinning and a
flavoring of mustard.
Green
On green, but tender leaves of lettuce, put a little mound of spinach,
which has been boiled and pressed through a sieve and mixed with French
dressing. In the center of each mound, concealed by the spinach, put a
spoonful of chopped hard-boiled egg.
Green and White
Peel and boil tiny white turnips of equal size and hollow out the center
of each. Fill with cold boiled peas and mayonnaise and put on green
lettuce leaves.
White
Celery, potato, chicken--white meat only--white fish, blanched
asparagus--any or two of these may be used for white salad. Dress with
French dressing or with a white mayonnaise, to which the beaten white of
egg has been added and which has been thinned with vinegar.
Red
Scoop out the inside of tomatoes. Save the slice removed from the top
for a cover and replace it on the tomato after filling it with a mixture
of celery and nut meats, mixed with mayonnaise. Place each tomato on a
white leaf of lettuce.
Pink
Strain tomato juice and mix it with equal quantity of white stock--veal
or chicken. Thicken sufficiently with gelatin and harden in molds. Serve
on white lettuce leaves, with mayonnaise that has been colored with a
little cranberry juice.
Orange Salad
Make mayonnaise with much egg yolk in proportion to other ingredients,
and thin with cider vinegar. Dice tender carrots and arrange on lettuce
leaves, dressing with orange mayonnaise.
Animals feed, Men eat, but only intelligent Men
know what to eat. Brillat Savarin.
Tomato Aspic
In Tomato Aspic--Tomato jellies with sardines should be made in ample
time to harden on ice. The aspic referred to is ordinary gelatin mixed
with soup stock instead of plain water. Remove the skin from sardines,
then split them open and take out the backbone and cut them into narrow
strips.
Mix together in equal quantities some stiff mayonnaise sauce and cool,
but liquid, aspic jelly then stir in some chopped capers and small
pieces of tomato, in the proportion of a dessertspoon of each to half a
pint of the mayonnaise and aspic mixture; and, lastly, add the sardines.
Have at hand some small tomato molds which have been rather thickly
lined with tomato aspic, fill them with the sardine mixture and leave on
ice until the jellies can be unmolded; serve each on a small leaf of
lettuce, and surround with a salad of water-cress and sliced tomatoes.
Suffrage Salad Dressing
Yolks of 2 eggs
3 tablespoons of sugar
2 tablespoons of tarragon vinegar
1 pinch of salt
Beat well; cook in double boiler. When cold and ready to serve, fold in
1/2 pint of whipped cream.
Cucumber Aspic
Four large cucumbers, one small onion, half a box of gelatine soaked in
half a cup of cold water, salt and white pepper to taste. Peel the
cucumbers, cut into thick slices and place, with the sliced onion, over
the fire with a scant quart of water. Simmer for an hour, stir in the
gelatine and, when this is dissolved, season the jelly, strain it and
set aside to cool. It may be formed into small moulds and turned out on
lettuce leaves, or used in a border-mould for garnishing a fish or
tomato salad, or set to form in a salad bowl and taken out by the
spoonful and served on lettuce leaves. French dressing is better with it
than mayonnaise.
Boiled Mayonnaise Dressing
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.
[Illustration]
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