condemned by the association. The infusion thus made is very high in
caffeine and tannic acid. It is muddy, too, and overrich in dissolved
fibrous and bitter matters. As most of the deleterious effects of coffee
are due to dissolved tannin, owing to excessive boiling or the use of
grounds a second time, this method of making the beverage is
unqualifiedly condemned.
Steeping--that is, placing the coffee in cold water and permitting it to
come to a boil--is also deprecated. An infusion so made contains less
caffeine, to be sure, but it lacks the desired aromatic flavor and the
characteristic coffee taste.
In fine, the association leans to a method of coffee making known as
filtration. This consists in pouring boiling water once through finely
pulverized coffee confined in a close-meshed muslin bag. The resultant
infusion is one in which the percentage of tannin is extremely low.
There is a medium amount of caffeine, but the full flavor and
characteristic taste are present.
STATE OF OREGON
EXECUTIVE DEPARTMENT
SALEM.
Dec. 22, 1914.
Editress Suffrage Cook Book:
This is to acknowledge yours of the 16th instant,
in reference to women's suffrage, and in reply
will say that while this right has been enjoyed
but a short time by our women, they have been
making excellent use of it. They are prompt to
register and vote, and their influence is most
always found upon the side of better government.
The result of their efforts is already being
reflected in a number of important measures
recently adopted in this state, which will make
for the public good.
Very truly yours,
OSWALD WEST.
Governor.
[Illustration]
Cottage Cheese
To make cottage cheese effectively, with an aroma and delicacy equal to
its nourishment, a rich milk which has not lost time in souring should
be put in an earthenware or stone jar with the lid on, and placed in hot
water over a very slow fire until it is well heated with the curd
clotted from the whey. When it begins to steam the curd is drained a
very short period through cheese cloth. Well mixed with salt and butter
and pepper it is an ideal muscle and tissue maker.
Cottage cheese is much more easily turned into brawn, brain and bone
than any of the less porous, less ripe cheeses. In fact the curious
uncomfortably bloated sensation experienced by many who eat other
varieties of cheese is uncommon with cottage cheese.
Faulty mastication, peculiar susceptibilities to casein and an excess of
other solid foods often causes the distress which follows cheese eating.
If well emulsified with saliva by the teeth or mixed with water and not
gulped down, cottage cheese serves every sort of food purpose.
ALBUMINOUS BEVERAGES
The following recipes were kindly contributed by
Alida Frances Pattee, author of "Practical
Dietetics," an invaluable book for the home.
When a large amount of nutriment is required the albuminized drinks are
valuable.
The egg is a fluid food until its albumen is coagulated by heat. Often
the white of egg, dissolved in water or milk, and flavored, is given
when the yolk cannot be digested, as 30 per cent. of the yolk is fat.
Egg-nog is very nutritious, and is extensively prescribed in certain
non-febrile diseases, especially for the forced alimentation of phthisis
and melancholia. There are occasional cases of bilious habit, in which
eggs to be digested must be beaten in wine. But the combination of egg,
milk and sugar with alcohol, which constitutes egg-nog, is apt to
produce nausea and vomiting in a feeble stomach, especially in fever.
For this reason whole eggs are unfit for fever patients, and the whites
only should be used.
Albuminized drinks are most easily prepared cold. When a hot liquid is
used, it must be poured very slowly into the well-beaten egg, stirring
constantly, so that lumps of coagulated albumen do not form.
_For the Diabetic._ In all the albuminous drinks substitute Sweetina for
the sugar. The fuel value will be 60 calories less in every recipe than
when one tablespoon of sugar is used.
Energy Value of an Egg
1 medium egg (without shell) 60 Calories
1 white of egg (average) 13 "
1 yolk of egg (average) 48 "
Egg Broth, 319 Calories[1]
Yolk 1 egg
1 tablespoon sugar
Speck salt
1 cup hot milk
Brandy or some other stimulant if required.
Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as
desired, if with brandy or wine, use about one tablespoon.
NOTE.--Dried and rolled bread crumbs may be added, if desired. The whole
egg may be used. Hot water, broth or coffee, may be substituted for the
milk; nutmeg may be substituted for the stimulant.
Egg-Nog No. I, 231 Calories[1]
1 egg
Speck salt
3/4 tablespoon sugar
3/4 Cup milk
1 1/2 tablespoon wine or
1 tablespoon brandy (or less)
Beat the egg, add the sugar and salt; blend thoroughly, add the milk and
liquor. Serve immediately.
NOTE.--Have eggs and milk chilled before blending. A grating of nutmeg
may be substituted for the stimulant. A lemonade shaker may be used for
the blending.
Egg-Nog No. II, 231 Calories[2]
1 egg
3/4 tablespoon sugar
Speck salt
3/4 Cup milk
1 tablespoon brandy (or less)
Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add
the milk and brandy. Beat the white till foamy (not stiff and dry), and
fold it in lightly. Serve immediately.
Junket Egg-Nog, 289 Calories[3]
1 egg
1 cup milk
1 tablespoon sugar
2 teaspoons rum, brandy or wine
1/2 Hansen's Junket Tablet
Beat white and yolk of egg separately, very light; blend the two. Add
the sugar dissolved in the rum. Heat the milk luke warm, stir into the
egg mixture, and add quickly the tablet dissolved in cold water. Pour
into small warm glasses, and sprinkle grated nutmeg over the top. Stand
in warm room undisturbed until firm, and then put on ice to cool. This
can be retained by the most delicate stomach.
Beef Egg-Nog, 200 Calories
1 egg
Speck salt
1 tablespoon sugar
1/2 cup hot beef broth
1 tablespoon brandy
Beat the egg slightly, add the salt and sugar; add gradually the hot
broth; add brandy and strain. Sugar and brandy may be omitted if
preferred.
Coffee Egg-Nog, 175 Calories[4]
1 egg
1 1/2 teaspoon sugar
1/2 scant cup milk or cream
1/2 scant cup strong coffee
Chill ingredients, and blend as for Egg-nog No. II.
Pineapple Egg-Nog
Prepare as per Egg-nog No I or II; omit the brandy and use pineapple
juice to taste.
Egg and Rum, 315 Calories
1 cup fresh milk
Yolk 1 egg
1 tablespoon sugar
Speck salt
Few grains nutmeg
1 tablespoon rum
Beat yolk, add sugar, salt and nutmeg; add milk and rum.
NOTE.--For consumptives, taken at about 6 A. M., often prevents the
exhaustive sweats which accompany the morning doze. Also may be given to
a patient before dressing to prevent exhaustion.
Egg and Brandy, 350 Calories[2]
3 Eggs
4 tablespoons cold water
Nutmeg
4 tablespoons brandy
Sugar
Beat the eggs, add cold water, brandy and sweeten to taste. A little
nutmeg may be added. Give a tablespoonful at a time.
Egg and Wine, 125 Calories[5]
1 egg
1/2 cup cold water
Sugar
1 wineglass sherry
Nutmeg
Beat the egg. Heat the water and wine together but not boiling; pour
onto the egg, stirring constantly; flavor with sugar and nutmeg.
Egg Lemonade, 192 Calories
1 egg
2 tablespoons sugar
2 tablespoons lemon juice
1 cup cold water
Beat the egg thoroughly, add the sugar and lemon juice; pour in
gradually the water, stirring until smooth and well mixed. Strain and
serve. Two tablespoons of sherry or port may be added if desired.
Malted Milk and Egg, 120 Calories
1 tablespoon Horlick's Malted Milk
1 tablespoon crushed fruit
1 egg
20 drops acid phosphate
1 tablespoon crushed ice
3/4 cup ice water
Mix the malted milk powder, crushed fruit and egg and beat five minutes.
Add the phosphate and crushed ice, blending thoroughly. Strain and add
ice water or cold carbonated water, and a grating of nutmeg to flavor.
Stokes Mixture
Eggs and brandy 196 calories.
"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun
(sugar or syrup enough to sweeten), has considerable nutritive, as well
as stimulative value, and is eligible for use when such a combination is
indicated."
Grape Yolk, 150 Calories
1 egg
1 tablespoon sugar
Speck salt
2 tablespoons Welch's Grape Juice
Separate egg. Beat yolk, add sugar and stand aside while the white is
thoroughly whipped. Add the grape juice to the yolk and pour this onto
the whipped white, blending carefully. Serve cold. Have all ingredients
chilled before blending.
Grape Juice and Egg, 270 Calories
1 egg
1/2 cup rich milk
1 tablespoon sugar
1/4 cup Welch's Grape Juice
Beat yolk and white separately very light. To the yolk add milk, sugar
and grape juice, and pour into glass. To the white add a little powdered
sugar and a taste of grape juice. Serve on yolk mixture. Chill all
ingredients before using.
Mulled Wine, 250-280 Calories
1 ounce stick cinnamon
A slight grating nutmeg
1/2 cup boiling water
1 egg
1/2 cup sherry, port or claret wine
2 tablespoons sugar
Put the spices into top of a double boiler with the water. Cover and
cook over hot water ten minutes. Add wine to the spiced water and bring
to the boiling point. Beat the egg to a stiff froth, add sugar and pour
on the mulled wine, and beat well. Serve at once.
Albuminized Milk, 98 Calories
1/2 cup milk (sterile)
White 1 egg
Salt
Put milk and white of egg in a glass fruit jar, cover with air tight cap
and rubber band. Shake until thoroughly blended. Strain into glass. A
few grains of salt may be added if desired. Two teaspoons of Sanatogen
added 30 calories.
NOTE.--The blending may be done in a lemonade shaker.
Albuminized Water, 13 Calories[6]
1/2 cup ice-cold water (boiled and chilled)
White 1 egg
Lemon juice
Sugar
Blend as for "Albuminized Milk," serve plain or add lemon juice and
sugar to taste. If set on ice to keep cool, shake before serving. Two
teaspoons of Sanatogen added 30 calories.
Albumin Water (for infants), 13 Calories
Albumin water is utilized chiefly in cases of acute stomach and
intestinal disorders in which some nutritious and easily assimilated
food is needed; albumin water is then very useful. The white of one egg
is dissolved in eight ounces or a pint of water which has been boiled
and cooled.
--Koplik.
Albuminized Clam Water, 18 Calories
1 cup cold water
Clam Broth
White 1 egg
To the water add the required amount of the clam broth to make the
strength desired, add the unbeaten white of egg, and follow general
directions for "Albuminized Milk." Serve cold in dainty glasses. This is
a very nutritious drink, and will be retained by the stomach when other
nourishment is rejected.
NOTE.--Milk may be substituted for the water.
Albuminized Orange, 30 Calories[1]
White 1 egg
Juice 1 orange
Sugar
To the unbeaten white add the orange juice, sweeten to taste and blend
thoroughly. Strain and set on ice to cool. Serve cold.
Albuminized Sherry, 22 Calories[1]
White 1 egg
3/4 tablespoon sherry
Sugar
Beat the white stiff, add slowly, while beating, the wine and sugar.
Serve cold.
NOTE.--Have all ingredients cold before blending.
Albuminized Grape Juice, 40 Calories[7]
2 tablespoons Welch's Grape Juice
White 1 egg
Sugar
Chopped ice
Put in a dainty glass the grape juice, and the beaten white of egg and a
little pure chopped ice; sprinkle sugar over the top and serve.
FOOTNOTES:
[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is
omitted.
[2] Without liquor.
[3] Without liquor.
[4] Calculated with milk.
[5] Without sugar.
[6] Without lemon juice or sugar.
[7] Without milk.
STARCHY BEVERAGES
Starchy drinks consist of cereals or cereal products, cooked thoroughly
in a large amount of water and strained before serving. Arrowroot,
cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats,
barley and wheat in forms which include the whole grains contain besides
starch some protein and fat, and also valuable mineral matter,
especially phosphorous, iron, and calcium salts. In starchy drinks these
ingredients are necessarily present in small amounts; hence they have
little energy value, unless milk or other highly nutritive material is
added. Such drinks are of value when only a small quantity of nutriment
can be taken.
_Principles of Cooking._ As the chief ingredient is starch, long cooking
is necessary, in water at a high temperature (212 deg. F.), which softens
the cellulose, and breaks open the starch grains, changing the insoluble
starch to soluble starch and dextrin, so that it can be readily
digested.
Time of cooking should be conscientiously kept by the clock.
_Digestion._ The action of ptyalin is very rapid, and if these drinks
are sipped slowly, so as to be thoroughly mixed with saliva, a
considerable portion of starch may be changed to sugar before reaching
the intestines.
Barley Water, 180 Calories
2 tablespoons pearl barley
1 quart cold water
Wash barley, add cold water and let soak several hours or over night; in
same water, boil gently over direct heat two hours, or in a double
boiler steadily four hours, down to one pint if used for infant feeding,
and to one cup for the adult. Strain through muslin.
NOTE.--Cream or milk and salt may be added, or lemon juice and sugar.
Barley water is an astringent or demulcent drink used to reduce laxative
condition.
Rice Water, 100 Calories[8]
2 tablespoons rice
3 cups cold water
Salt
Milk
Wash the rice; add cold water and soak thirty minutes, heat gradually to
boiling point and cook one hour or until rice is tender. Strain, reheat
and dilute with boiling water or hot milk to desired consistency. Season
with salt.
NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be
cooked with it, and will assist in reducing a laxative condition.
Barley Water (infant feeding) 19 Calories
1 teaspoon barley flour
2 tablespoons cold water
1 pint boiling water
Blend flour and cold water to a smooth paste in top of double boiler;
add gradually the boiling water. Boil over direct heat five minutes,
stirring constantly, then put over boiling water and cook 15 minutes
longer, stirring frequently. Older infants take the barley water in much
more concentrated form. Barley water is used as a diluent with normal
infants and in forms of diarrhoea.
NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour,
1 cup boiling water, 1/4 teaspoon salt.
Rice Water No. II, 160 Calories
3 tablespoons rice
1 pint boiling water
1 tablespoon stoned raisins
Wash rice, put into saucepan with water and raisins; boil gently for one
hour. Strain. When cold serve. Sugar or salt may be added to taste.
NOTE.--Do not use raisins in bowel trouble.
Oatmeal Water, 50 Calories
1 tablespoon oatmeal
1 tablespoon cold water
Speck salt
1 quart boiling water
Mix oatmeal and cold water, add salt and stir into the boiling water.
Boil three hours; replenish the water as it boils away. Strain through a
fine sieve or cheese cloth. Season, serve cold. Different brands of
oatmeal vary considerably in the amount of water which they take up in
cooking, and sufficient should always be added to make this drink almost
as thin as water.
Oatmeal Water No. II, 220 Calories[9]
1/2 cup fine oatmeal
1 quart water
Use sterile water (boiled and cooled). Add oatmeal and stand in warm
place (covered), for one and one-half hours. Strain, season, and cool.
Sometimes used for dyspeptics.
Toast Water, 350 Calories
1 cup stale bread toasted
1 cup boiling water
Salt
Cut bread in thin slices and in inch squares. Dry thoroughly in oven
until crisp and a delicate brown. Measure, and break into crumbs; add
the water and let it stand one hour. Rub through a fine strainer, season
and serve hot or cold. The nourishment of the bread is easily absorbed
in this way and valuable in cases of fever or extreme nausea.
NOTE.--Milk or cream and sugar may be added.
Crust Coffee
Take some pieces and crusts of brown bread and dry them in a slow oven
until thoroughly hard and crisp. Place in a mortar and pound or roll.
Pour boiling water over and let soak for about fifteen minutes. This
when strained carefully is very acceptable to invalids who are tired of
the ordinary drinks, such as lemonade, etc.
Cracker Panada, 100 Calories[10]
4 hard crackers
1 quart water
Sugar
Break crackers into pieces and bake quite brown; add water and boil
fifteen minutes, allow to stand three or four minutes. Strain off the
liquid through a fine wire sieve; season with salt and a little sugar.
This is a nourishing beverage for infants that are teething, and with
the addition of a little wine and nutmeg, is often prescribed for
invalids recovering from a fever.
Bread Panada, 162 Calories
1 1/2 cups water
1 tablespoon sugar
2 tablespoons stale white bread crumbs
1/4 cup white wine
1 tablespoon lemon juice
Nutmeg
Put water and sugar on to cook, just before it commences to boil add the
bread crumbs; stir well, and let it boil three or four minutes. Add the
wine, lemon and a grating of nutmeg; let it boil up once more, remove
from fire, and keep it closely covered until it is wanted for use.
FOOTNOTES:
[8] Without Milk.
[9] Estimated on one-half the oatmeal.
[10] Without sugar.
THE COOK SAYS
Cook has discovered some little things which help to make her dishes so
much above the average.
When next making griddle cakes add a little brown sugar or molasses to
the batter, the cakes will brown better and more easily.
* * * * *
Pie crust is best kept cold in the making; to this end an excellent
substitute for a rolling pin is a bottle filled with ice water.
* * * * *
When boiling turnips, add a little sugar to the water; it improves the
flavor of the vegetables and lessens the odor in the cooking.
* * * * *
Hard boiled eggs should be plunged into cold water as soon as they are
removed from the saucepan. This prevents a dark ring from appearing
round the yolk.
* * * * *
Instead of mixing cocoa with boiling water to dissolve it, try mixing it
with an equal amount of granulated sugar and then pouring it into the
boiling water in the pot, stirring all the while.
* * * * *
What gave her peas she served such a nice color and taste was the adding
of a lettuce leaf and a tablespoon of sugar.
Do not cover rising bread in bowls and tins with a dry cloth. Instead,
cover with a damp cloth which has been wrung out of warm water. In cold
weather the damp cloth should be placed over a dry cloth.
As a result, the dough will not dry on the top and the loaves when baked
will be much more uniform.
* * * * *
To prevent holes appearing in brown bread prick twice with needle, once
when the loaves are placed in tins and once immediately before loaves
are placed in the oven.
Cake Hints
For those who would excel in cake making these admonitions are offered:
First--Cream the shortening.
Second--Add sugar slowly and cream it again.
Third--Add yolks of eggs well beaten.
Fourth--Mix and sift the dry ingredients.
Fifth--Add the dry materials to the mixture, which has the baking powder
in it; alternate flour and liquid.
Sixth--Cut and fold in (do not beat or stir) the whites of eggs which
are beaten to a dry stiff froth.
Seventh--Have a fire and pans ready. Put the cake into the oven quickly;
remember that the oven can wait, but the cake never. Bake according to
rule.
To test the oven heat--A hot oven will brown flour in five minutes; or
you can try if you can hold the hand in it and count twenty.
Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80
minutes; gem cakes, from 20 minutes to half an hour.
Never bang the oven door. The cake will fall if you do.
* * * * *
To prevent icing from cracking when it cuts add a teaspoon sweet cream
to each unbeaten egg. When boiling syrup for icing add a pinch of cream
of tartar.
* * * * *
Brown sugar frosting which will not crack is made of one tablespoon of
vinegar, brown sugar enough to mix and the beaten white of half an egg.
Beat all well together and add sugar enough to spread.
* * * * *
I have many times been asked how I retained the color of preserved
fruits. I allow for all preserves equal measure of sugar and fruit.
It is impossible to have success if you make large quantities. I never
make over three pints at a time--usually one quart.
The same method applies to all preserves. If possible, I extract some
juice to start with. I then put this with one quart of sugar, (no water
if the fruit contains plenty of juice, but if not, I add a little
water). Allow this to boil until thick then have fruit ready to drop
in; when it boils up, remove scum, and, as the juice is extracted by the
boiling, dip off and allow only enough to thicken quickly.
This juice can be used for sauces, beverages of all kinds--Fruit darkens
on account of continued boiling.
Economical Soap
Soap without boiling, will float if not too much ham or bacon drippings
are used.
Into 1 quart of cold water dissolve the contents of one can of Babbits
potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean
drippings that have been strained through cheesescloth several times.
Before adding the lye to the strained grease, add 1 large cupful of
borax. Stir lye into kettle containing grease and stir constantly until
very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan
and let dry. A little perfume may be added if you wish. Lamb drippings
makes the finest soap.
* * * * *
Transcriber's Notes:
Obvious punctuation errors repaired.
Italic text is denoted by _; bold by = and underlined text by ~.
Text uses both "today" and "to-day." It also used both "tablespoon" and
"tablespoons" when referring to an ingredient with an additional
fraction of a tablespoon added, i.e. "1 1/2 tablespoon" and "1 1/2
tablespoons."
Page 13, The original had the portrait pages out of order on the list.
These have been reordered. The original read:
Fanny Garrison Villard 34
Helen Ring Robinson 40
Jane Addams 38
Julia Lathrop 44
Jack London 46
Mrs. J. O. Miller 42
Mrs. Desha Breckinridge 52
This also occurred on the following pages. The original text is below.
Page 15:
Potato Puffers 78
Baked Tomatoes 80
Stuffed Tomatoes 79
Page 16:
Virginia Butter Bread 102
Bran Bread 102
Excellent Nut Bread 101
Dr. Wylies' Recipes 103
Page 17:
Jam Cake 136
Hickory Nut Cake 138
Lace Cakes 137
Page 18:
Suet Pudding 157
Raw Carrot Pudding 161
Cottage Fruit Pudding 158
Prune Souffle 158
Plain Suet Pudding 157
Plum Pudding 159
Lemon Cream 160
Corn Pudding 161
Lemon Hard Sauce 161
Pear Salad 168
Potato Salad 168
Bean Salad 170
Codfish Salad 169
Swedish Wreathes 169
Orange Salad 173
Cucumber Aspic 175
Tomato Aspic 174
Mayonnaise Dressing Without Oil 176
Mayonnaise Dressing Boiled 175
Suffrage Salad Dressing 174
Page 19:
Pittsburgh Sherbet 198
Lemon Sherbet 198
Synthetic Quince 200
Fruit Cocktails 199
Grape Juice Cup 201
Peppermint Cup 202
PRESERVES, PICKLES, ETC.
Sour Pickles 204
Sweet Pickles 204
Amber Marmalade 203
Grape Juice 203
Lemon Butter 205
Page 15, "Lienn" changed to "Lunn" (Sally Lunn)
Page 37, "tablespons" changed to "tablespoons" (2 tablespoons butter)
Page 37, "stock" changed to "stalk" (stalk of celery chopped)
Page 37, "ramkins" changed to "ramekins" (serve in ramekins)
Page 47, "majoram" changed to "marjoram" (thyme, and sweet marjoram)
Page 64, "carbonhydrate" changed to "carbohydrate" (bulky carbohydrate
foods)
Page 74, "mussy" changed to "mushy" (mushy before the)
Page 76, "Wash" changed to "Mash" (Mash all well together)
Page 80, "his" changed to "this" (Put this sauce)
Page 95, "dispositon" changed to "disposition" (the disposition of)
Page 95, "on" changed to "or" (or a finger)
Page 95, "or" changed to "of" (finger of buttered brown)
Page 103, "while" changed to "whole" (whole Indian corn)
Page 148, "thoroughy" changed to "thoroughly" (and heat thoroughly)
Page 166, "seive" changed to "sieve" (a wire sieve and)
Page 168, "lovlier" changed to "lovelier" (Nothing lovelier can be)
Page 174, "Lavarin" changed to "Savarin" (Brillat Savarin)
Page 174, "proporton" changed to "proportion" (proportion of a
dessertspoon)
Page 176, "Mayonaise" changed to "Mayonnaise" (Mayonnaise Dressing
Without)
Page 202, "sieze" changed to "seize" (seize the pleasures of)
Page 207, "Peal" changed to "Peel" (Peel chestnuts and)
Page 214, "alspice" changed to "allspice" (1/4 pound allspice)
Page 218, "Asosciation" changed to "Association" (Coffee Roasters'
Association)