1 slice onion
1 slice carrot
Bit of Bay leaf
Sprig of parsley
1/8 teaspoon pepper
6 peppercorns
1/4 cup butter
1/4 cup flour
1 cup scalded milk
1/2 teaspoon salt
Cook white stock 20 minutes with onion, carrot, bay leaf, parsley and
peppercorns, and then strain; there should be one cupful.
Melt the butter, add flour, and gradually the hot stock and milk. Season
with salt and pepper.
A Sauce for Hot Meats
1/2 cup sharp vinegar
2 tablespoons Colman's Mustard
a little Tabasco Sauce
2 tablespoons Horse Radish
1/2 cup butter melted very hot
Pepper and salt to taste
A warmed-up dinner was never worth much
--Boileau.
Gravy Warmed Over for Meats
One-half cup walnut catsup, 1 wine glass tomato catsup, 1 small cup
sherry (may be omitted), 1 tablespoon butter, rubbed smooth with flour,
1 small onion chopped very fine, 1 teaspoon currant jelly, salt and
pepper.
When thoroughly mixed lay slices of the meat in a dish, pour the gravy
over, then set dish in the oven until all is well heated through. Serve.
Horse Radish Sauce
Make a plain white sauce and season to taste. When done add 3/4 cup of
grated horseradish and 1/2 cup cream.
Very good for meats, especially boiling meat.
STATE OF KANSAS.
Jan. 6, 1914.
Editress Suffrage Cook Book:
What do I think of woman suffrage? I wrote the
resolution in the Kansas Senate submitting the
constitutional amendment for it. When I became
Governor of Kansas I found a hundred little
orphans at our State Orphans' Home, mothered by a
man. The little unfortunates at our schools for
the deaf and the blind were mothered by men. I
placed women at the head of these institutions.
Among the other appointees during my term of
office was a woman on the Board of Administration,
the board having our educational institutions in
charge; a woman on the Board of Health; a woman
Factory Inspector; a woman Parole Officer; a woman
on the State Text Book Commission; two women on
the Board of Education, and women physicians at
our state hospitals. In every instance these women
gave the State of Kansas better service than did
the men whom they succeeded.
The women of Kansas have "arrived" and the state
service is better by their participating in it.
Cordially yours,
GEORGE H. HODGES.
Governor.
[Illustration]
Cooking takes a little training and a great deal
of common sense.
EGGS, ETC.
Pain d'Oeufs
Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and
one-half teaspoon vanilla. Scald three cups of milk and pour slowly over
the eggs, stirring constantly.
Melt in a granite or aluminum baking dish six tablespoons of sugar until
brown, using no water. Pour the custard into this, set into a pan of hot
water and bake in a slow oven 45 minutes or more until the custard is
set, and a testing knife comes out clean. The water in the pan must not
boil.
When perfectly cold turn upside down into a glass or china serving dish.
MRS. CARRIE CHAPMAN CATT.
[Illustration]
Bread Crumb Omelet
4 eggs
small teaspoon salt
little minced onion
4 or 5 cups bread crumbs
2 cups milk
4 sprigs parsley (minced fine)
minced sweet green peppers can be added
1/4 cup butter softened (melt and cool)
Beat all well together, pour into a buttered dish and bake in a slow
oven until lightly browned.
Should be served at once, as it sinks down when cooling. This does not
harm it only it does not look so pretty. If it browns too
quickly--cover.
Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick
paste, then thin with a little milk. Season with finely cut onion,
pepper and salt. Fry in butter, like pancakes. Very good and something
different.
God sends meat and the devil sends cooks.
John Taylor
Florentine Eggs in Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1
tablespoon spinach in each buttered individual casserole, sprinkle with
1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each
egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel
sauce.
Bake until the eggs are set, and serve immediately. This makes a
delicious entree.
Cheese Souffle
3 eggs beaten separately very light
1 cup sour cream
1 cup grated cheese
2 teaspoons finely sifted flour
Bake in a quick oven in buttered baking dish.
Oyster Omelet
1/2 pint oysters
3 eggs
salt and pepper to taste
2 1/2 tablespoons butter
Drain oysters. Put butter in pan and cook oysters until they curl. Beat
eggs lightly and put over oysters; season and shake until done. Serve at
once.
Potato Omelet
3 medium potatoes
1 large spoon butter
1/2 tablespoon lard
5 eggs
1/2 onion minced
season to taste
Scrape the potatoes into cold water to keep from discoloring. Put butter
and lard in skillet, and brown carefully, add potato squeezed out of the
water also onion, cook slowly and then beat the eggs and add.
When done on one side put a plate over the skillet and turn the omelet,
now slip in the pan and brown the other side. Serve at once.
"Well, Marie" said Jiggles after the town election
"for whom did you vote this morning?"
"I crossed off the names of all the candidates,"
returned Mrs. Jiggles, "and wrote out my
principles on the back of my ballot. This is no
time to consider individuals and their little
personal ambitions."--New York Times.
Northampton, Mass.
Dec. 22, 1914.
Editress Suffrage Cook Book:
As to a sentiment on equal suffrage, let me say
that if I had no more generous reason for
approving it, I should do so on the ground of my
opposition to seeing any element of our people
enjoying large liberty and influence without the
restraints of a corresponding responsibility in
the suffrage.
Ever yours truly,
G. W. CABLE.
[Illustration]
CREAMS, CUSTARDS, ETC.
Strawberry Short Cake a la Mode
1 cup flour
1/2 teaspoon Baking powder
1/4 teaspoon salt
1 heaping tablespoon of butter
Sift the dry ingredients together and work in the butter. Mix with
enough milk to make a stiff dough which can be rolled as thin as a
wafer.
Put one thin layer on a pie-pan and butter lightly; lay another layer on
first. Bake eight minutes in a moderate oven.
When cold cut in pieces and split each piece. Place a large tablespoon
of crushed, sweetened strawberries between the layers, add the top
layer, add more berries, and last of all, a heaping tablespoon of ice
cream or frozen custard.
Frozen Custard
(for above Short Cake)
To 1 pint of milk add 1/2 pint of cream. Scald. Have ready 1 egg, well
beaten, 1 scant cup of granulated sugar, and one level tablespoon of
cornstarch.
Add this mixture to the milk and cream as soon as they come to a boil.
Stir and set aside to cool. When cold, add 1 teaspoon of vanilla and
freeze.
Stewed Apples
Cut apples in quarters and immediately put in saucepan and pour over
them boiling water just to cover.
Put on lid and boil quickly until tender. Sprinkle sugar over them to
taste. But never stir the apples at any time. When sugar is on leave the
lid off, let cook about five minutes longer, never stirring.
Ready to serve, hot or cold.
Cinnamon Apples
3 cups sugar--pinch salt
2 1/2 cups water
1 cup cinnamon drops
8 apples
Make a syrup of water and sugar. Put in cinnamon drops. Pare and core
apples. Place in syrup and boil until tender, do not allow to break.
Take out when tender and place in a dish or if you wish in individual
dishes. Pour over syrup, and allow to cool. When cold pour whipped cream
on top of each and a cherry on top of cream.
Fire Apples
Select bright red apples, cut off the tops and with a knife remove the
meat, leaving only sufficient wall to hold apple in shape. Make a
filling of the following:
To six apples allow about twelve tablespoons of very dry cooked rice,
six tablespoons cracker crumbs, six tablespoons chopped apples, six
tablespoons sugar, six tablespoons seeded raisins, six tablespoons
chopped almonds.
Whip one egg thoroughly, place in a cup and fill the cup with milk; stir
well and place in a double boiler, adding one-half teaspoon butter,
grated rind and juice of one-half lemon and a dash of nutmeg. Cook until
it thickens, cool, then mix it into the filling, being careful not to
get it too soft. Mold lightly with the fingers and fill the apples,
sprinkle with sugar, add a cupful of water and bake in a moderate oven.
Serve with whipped cream or custard sauce.
Candied Cranberry Recipe
1 quart berries
2 cups sugar
1 1/2 large cups of hot or cold water
pinch of soda
Wash and make a little slit in each berry. For each quart of berries put
one and a half large cups of hot or cold water in kettle. Then the
berries, then spread 2 cups sugar over them, also a pinch of soda. Keep
covered closely all the time, do not stir or lift lid until perfectly
cold. From the moment it begins to boil count five minutes--no more--to
cook them.
If you remove the lid the lovely gloss will be lost.
Apple Rice
1 cup of rice boiled in water with a piece of butter and a little salt
until half done. Then add six apples cut in pieces. Cook together until
both rice and apples are well done. Add sugar to taste. When ready to
serve pour over melted butter browned. Serve with sugar and cinnamon.
MRS. RAYMOND ROBINS.
Jelly Whip
Dissolve one package of gelatin in a cupful of cold water. Add to that
two cupfuls of sugar and one quart of boiling water. Divide the mixture
into three parts, in one of which place marshmallows and white grapes.
In the second one put pineapple and oranges and in the third nuts. Fill
individual glasses with different mixtures and serve them with whipped
cream. Decorate with preserved cherries, candied orange peel and nuts.
Pineapple Parfait
Pare and shred a ripe pineapple, add one cup of sugar and let stand for
several hours. Drain off one cup of the juice, boil it with
three-quarters of a cup of sugar for 10 minutes. Add slowly to well
beaten yolks of four eggs, and cook in a double boiler, stirring all the
time, until the mixture will coat the spoon. Remove from the fire and
beat until cold. Then add two tablespoons of lemon juice and two cups of
cream whipped to a stiff froth.
Pack in a mold, cover tightly and surround with ice and salt for four
hours.
Rice
3/4 cup of rice washed 7 times
1/2 cup currants
1 1/4 cups milk
Yolk of 1 egg
2 1/2 tablespoons sugar
1 small piece lemon rind
Boil rice in a large quantity of boiling water for 20 minutes; drain and
add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes
and remove from fire; beat the yolk of an egg in a little milk and stir
in the rice.
Do not set back on the fire. Serve cold.
Pittsburgh Sherbet
Take a cupful of the syrup from a jar of raspberry preserves and the
same amount of juice from a can of pineapple; add two tablespoons of
lemon juice and a syrup made by boiling together a pint of water and a
cupful of sugar. When cold add four tablespoons of orange juice and
freeze. When stiff, open the freezer and add the white of an egg, beaten
stiff with a teaspoon of powdered sugar.
Lemon Sherbet
1 quart milk
2 cups sugar
juice 3 lemons
Dissolve sugar in milk, place in freezer. Add lemon juice after freezer
has been packed. Add juice rapidly and with violent stirring, then
immediately place in dasher and turn the crank until frozen.
Fruit Cocktails
Peel and cut one orange and one grapefruit into small pieces, removing
all seeds and white bits of skin, add two sliced bananas, a tablespoon
of chopped or grated pineapple, sweeten to taste, and mix with the juice
from a can of pineapple. Stand in a very cold place, or put in the ice
cream freezer and partially freeze, serve in small glasses and ornament
with maraschino cherries. Reserve the remaining pineapple for a luncheon
dish.
Synthetic Quince
An Accidental Discovery
I put too much water with my rhubarb and had a whole dishful of
beautiful pink juice left over, about a quart. In this I cooked some
apples, quartered, and stewed till soft, and just as an experiment added
a saucerful of strawberries--also "left over."
The result, being served, looked and tasted exactly like quince, except
that the apple was a little softer.
CHARLOTTE PERKIN GILMAN.
[Illustration]
Grape Juice Cup
Soak the grated rind of one orange in the juice of one lemon for 15
minutes. To this add a cupful of boiling water and a tablespoon of
sugar.
Place in a saucepan of granite ware and add one quart of unfermented
grape juice, four whole cloves and a pinch of powdered mace. Bring
slowly to the boiling point and simmer for ten minutes.
Boil together one cupful of sugar and two tablespoons of water without
stirring until it spins a thread.
Pour this gradually upon the stiffly beaten whites of two eggs. Add the
boiling grape juice, dust lightly with grated nutmeg and serve
immediately.
Live while you live, the epicure would say and
seize the pleasures of the present day. Doddridge
Peppermint Cup
Soak half an ounce of pulverized gum arabic in half a cupful of cold
water for 30 minutes. Dissolve it over hot water.
Add one cupful of powdered sugar and cook until it will spin a thread.
Pour this upon the stiffly beaten whites of two eggs, and when well
blended add gradually a pint of boiling cream, a few drops of essence of
peppermint and a tiny pinch of baking soda.
Serve while it foams, sprinkled with a little powdered cinnamon.
Unquiet meals make ill digestions.
Comedy of Errors
Amber Marmalade
1 orange
1 grape fruit
1 lemon
Slice very thin. Measure the fruit and add 3 times the quantity of
water. Stand in an earthen dish over night and in morning boil for ten
minutes. Stand another night and the second morning add pint for pint of
sugar and boil steadily until it jellies.
This should make 8 or 10 glasses but the size of fruit determines the
quantity. Stir as little as possible during the two hours or more of the
cooking which it requires. Do not use the rind of the grape fruit.
Grape Juice
5 lbs Concord Grapes
1 quart water
sugar
Boil grapes five to ten minutes. Then strain through a wire strainer and
afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle
and seal.
PRESERVES, PICKLES, ETC.
Sour Pickles
1 peck green tomatoes
1 lb. figs
1 lb. seeded raisins
1 cup vinegar
4 cups sugar
20 cloves
A few sticks cinnamon
Sweet Pickles
Tomato and Fig Pickles
One peck of green tomatoes sliced and salted in layers, place in granite
boiler over night. In the morning drain off brine and rinse in cold
water.
Chop up a pound of figs, add to the tomatoes, cover with vinegar and
boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4
cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese
cloth bag, and cook together slowly for 3/4 of an hour.
LUCRETIA L. BLANKENBURG.
[Illustration]
Lemon Butter
6 eggs
3 very large lemons (rind and juice)
2 cups sugar
2 tablespoons water
butter size of walnut
Mix all together with Dove egg beater and cook until it boils. Watch
that it does not burn.
Kumquat Preserves
1 quart fruit to 1 pint sugar
Cut the Kumquats into halves, pick out seeds, cover with cold water and
bring to a boil. In the meantime have your syrup boiling--1 pint sugar
to 3 pints water.
Drain fruit and put in syrup and simmer slowly for 1 hour. Take out
fruit and continue to simmer syrup until it begins to get thick.
Put the fruit into syrup--place preserving kettle in pot of boiling
water and let them, or let the water continue boiling until syrup is
thick as you like it. Put 1/4 teaspoon fine salt in first water, as it
adds a fine flavor. Grate stem off skin deep.
STATE OF WASHINGTON
OFFICE OF GOVERNOR
OLYMPIA.
December 22, 1914.
Editress Suffrage Cook Book:
I have at hand your letter of the 16th inst.,
asking an expression from me regarding Woman
Suffrage in the State of Washington.
Replying, I desire to say that the women of the
State of Washington have had the right to vote for
something more than three years. I know of no one
who was in favor of giving them this right who
to-day opposes it, and large numbers of those who
were opposed now favor women having the ballot.
The results in the State of Washington certainly
indicate that women assist in public affairs,
rather than otherwise, by having the right to
vote.
Agreeable to your request, I am sending a
photograph of myself under separate cover; also
card carrying my autograph.
Yours very truly,
ERNEST LISTER,
Governor.
[Illustration]
Hire me twenty cooks.
--Shakespeare
Prunes and Chestnuts
3 lbs. dried prunes
2 lbs. large chestnuts
1/2 lb. Sultana raisins
1 table spoon butter
1/2 cup of sugar
1/3 cup of vinegar
Pinch of cloves
2 tea spoons of flour
Peel chestnuts and boil until skin can be removed. Boil prunes and
raisins together until soft, add chestnuts, sugar, salt, cloves and
butter, when well cooked thicken with flour and vinegar stirred
together.
Heavenly Hash
2 boxes red raspberries
2 quarts red currants
2 quarts cherries
1 quart gooseberries
Stem currants and seed cherries, then measure fruit. To each cup of
fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2
cup of water; when it comes to boil add sugar and boil 20 minutes, then
put in jelly glasses.
Apple Butter
1 peck tart apples (made into sauce and strained)
1 quart grape juice
2 teaspoons cinnamon
1/2 teaspoon salt
2 cups light brown sugar
2 teaspoons nutmeg
Boil two hours or longer.
Orange Marmalade
6 oranges
2 lemons
Slice in small pieces, add six pints of water and let stand in covered
dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours.
Then add pint for pint of sugar with the mixture and boil until it
jells. (About 45 minutes).
Rhubarb and Fig Jam
Cut five pounds rhubarb into inch pieces without peeling. Add one pound
figs, four pounds sugar, the grated yellow rind and juice of one lemon
and let stand all night. In the morning simmer for an hour. Nut meats
may be added if desired.
Brandied Peaches
Take off skins with boiling water. For each pound of fruit allow 1/2
cupful of sugar and 1/2 pint of water. When syrup is boiling, put in
peaches, a few at a time, and cook until done, but not too soft. Just
pierce with straw.
Spread on platters to cool.
When cool, put in jars and fill up with the syrup mixed with just as
much good brandy.
Have syrup thick and seal hot.
Cauliflower Pickles
3 heads cauliflower
2 quarts cucumbers cut in cubes
1 quart onions cut fine
1 pint green peppers cut fine
Mustard Sauce
1 quart vinegar (if white wine vinegar use 1 pint water and
1 pint vinegar as it is too strong)
6 tablespoons mustard (Coleman's)
1 teaspoon tumeric
1 cup (small) flour
2 cups sugar
3 tablespoons salt
Boil onions, peppers in the vinegar; then add the cucumber. After it has
boiled a few minutes add the cauliflower and then the mustard sauce.
Boil together a few minutes; bottle and seal hot.
The cauliflower must be boiled alone before adding.
This is very excellent.
Relish
30 large tomatoes
8 large onions
8 large red peppers
5 tablespoons salt
10 tablespoons sugar
9 cups vinegar
Cut the tomatoes and onions and boil one hour with the sugar, vinegar
and salt; at the end of an hour put it through a sieve; now return to
the stove and add your red peppers, cut very fine, and cook one more
hour. Have it about the consistency of thick cream and bottle hot. Very
fine for cold meats, fish, etc.
Chili Sauce
30 large red tomatoes
12 medium sized onions
4 red peppers
3 teaspoons salt
12 teaspoons brown sugar
10 cups cider vinegar
Chop tomatoes by themselves, then add finely chopped onions and peppers.
Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.
Pickles
1 peck medium sized pickles
1 gallon cider vinegar
1 cup sugar
1 cup mustard
1 cup salt
Wash pickles well and pack in stone crock. Dissolve mustard in some of
the vinegar and mix all together and pour over pickles cold. Put on a
weight--ready to use in three days.
Tomato Pickle
2 gallon crocks of sliced green tomatoes sprinkled with salt.
4 small sliced onions mixed and let stand
2 quarts cider vinegar, heated and added
5 cents' worth mixed spices
2 lbs. brown sugar, and boil.
Makes 3 quarts of pickles Corn Salad
2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one
head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in
kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground
mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.
Tomato Catsup (very fine)
To 1/2 bushel skinned Tomatoes, add
1 quart good vinegar
1 pound salt
1 pound black pepper (whole)
1 ounce African Cayenne pepper
1/4 pound allspice (whole)
1 ounce cloves
3 small boxes mustard (use less if you do not wish it very hot)
4 cloves of garlic
6 onions (large)
1 pound brown sugar
1 pint peach leaves
Boil this mass for 3 hours, stirring constantly to keep from burning.
When cool, strain through a sieve and bottle for use. Vegetable coloring
may be used if you wish it to remain a bright red. (A family recipe
handed down for generations and very good, indeed).
CANDIES, ETC.
Five Oz. Childhood Fondant
1 oz. kindness
1 oz. sunshine
1 oz. pure food
1 oz. recreation
1 oz. rest
This should be on hand in every household where children gladden the
hearth. Wherever possible distribute it among the little children of the
poor.
Rose Leaves Candied
Take red roses, remove all the whites at the bottom. Take three times
their weight in sugar, put a pint of water to a pint of roses, skin
well, shred the roses a little before you put them into the water, and
cover them, and when the leaves are tender, put in the sugar.
Keep stirring lest they burn and the syrup be consumed.
Delicious Fudge
Delicious fudge is made with sour cream instead of fresh milk or cream.
Taffy
2 lbs. brown sugar
1 tablespoon butter
1 tablespoon golden syrup
3/4 cup water
1 teaspoon vanilla
1 tablespoon white vinegar
Mix well and allow it to boil slowly. Skim but do not stir. Boil until a
little hardens in water. Then add the vanilla and vinegar.
Now pour into buttered tins and when the edges harden, draw lightly to
the center. When cool pull until light. When doing so flour the hands
lightly.
Creole Balls
Chop half a cupful each of almonds, pecans and walnuts and add enough
fondant to make the mixture of the right consistency to mold into
bonbons. Boil into little balls and dip in maple or chocolate fondant.
Chocolate Caramels
1 pint brown sugar
1 gill milk
1/2 pint molasses
1/2 cake sweetened chocolate
1 generous teaspoon butter
1 tablespoon vanilla
Boil all of the ingredients (except the vanilla) over a slow fire until
dissolved, and stir occasionally as it burns easily. Test by dropping
little in water. If it hardens quickly, remove at once from the fire.
Add vanilla and pour into buttered pans.
When cool, cut in squares with a buttered knife.
Sea Foam
For sea foam candy cook three cupfuls of light brown sugar, a cupful of
water and a tablespoon of vinegar until the syrup forms a hard ball when
dropped into cold water. Pour it slowly over the stiffly beaten whites
of two eggs, beating continually until the candy is stiff enough to hold
its shape. Then work in half a cupful of chopped nuts and half a
teaspoon of vanilla. Drop in small pieces on waxed paper.
How to Make Good Coffee
When the National Coffee Roasters' Association tells how to make good
coffee the housewife is naturally interested, no matter how fervently
the family may praise her own brew. Coffee is the business of these
gentlemen. They know it from the scientific standpoint as well as
practically. Their opinion as to the best method of preparing it for the
table is, therefore, worth consideration.
They tell us, first of all, that the virtues of the infusion depend
primarily upon the fineness with which the roasted bean is ground.
Careful experiments have shown, indeed, that when pulverized it gives a
larger yield of full strength beverage than in any other shape, so that
such grinding is urged in the interest of economy, as well as from a
gastronomic standpoint.
The grinding, however, must be done immediately before the coffee is
made. Otherwise no little of the delicate and much prized flavor of the
bean will escape.
The method of making the infusion is governed by the solubility of the
various elements composing the coffee. The caffeine and caffetannic acid
readily dissolve in cold water, but the delicate flavoring oils require
a considerable degree of heat. It so happens that water at the boiling
point, 212 deg. F., is twice as effective in extracting these flavors as
when at a temperature of 150 deg. F.