The Project Gutenberg EBook of The Suffrage Cook Book, by a This eBook is for the use of anyone anywhere at no cost and with almost no restrictions whatsoever. You may copy it, give it away or re-use it under the terms of the Project Gutenberg License included with this eBook or online at www.gutenberg.org Title: The Suffrage Cook Book Compiler: L. O. Kleber Release Date: August 15, 2008 [EBook #26323] Language: English Character set encoding: ISO-8859-1 *** START OF THIS PROJECT GUTENBERG EBOOK THE SUFFRAGE COOK BOOK *** Produced by Geetu Melwani, Stephen Hope, Emmy, and the Online Distributed Proofreading Team at https://www.pgdp.net (This file made using scans of public domain works at the University of Georgia.) Cover: The Suffrage Cook Book THE SUFFRAGE COOK BOOK COMPILED BY MRS. L. O. KLEBER [1] PITTSBURGH THE EQUAL FRANCHISE FEDERATION OF WESTERN PENNSYLVANIA MCMXV COPYRIGHT, 1915, BY THE EQUAL FRANCHISE FEDERATION OF WESTERN PENNSYLVANIA Emblem Dedicated to Mrs. Henry Villard AND Mrs. J. O. Miller Introduction There are cook books and cook books, and their generation is not ended; a generation that began in the Garden of Eden, presumably, for if Mother Eve was not vastly different from her daughters she knew how to cook some things better than her neighbors, and they wanted to know how she made them and she wanted to tell them. Indeed, it has been stated that the very first book printed, a small affair, consisted mainly of recipes for "messes" of food, and for remedies for diseases common in growing families. Whether the very first book printed was a cook book or not, it is quite true that among the very oldest books extant are those telling how to prepare food, clothing and medicine. Some of these make mighty interesting reading, particularly the portions relating to cures for all sorts of ills, likewise of love when it seemed an ill, and of ill luck. And who wouldn't cheerfully pay money, even in this enlightened day, for a book containing recipes for just these same things? For in spite of our higher civilization, broader education, and vastly extended knowledge, we still believe in lucky days, lucky stones, and lucky omens. These formed no inconsiderable part of the old time cook book, and no doubt would constitute a very attractive feature of a modern culinary guide. However, hardly anyone would confess to having bought it on that account. In these later times professors of the culinary art tell us the cooking has been reduced to a science, and that there is no more guess work about it. They have given high sounding names to the food elements, figured out perfectly balanced rations, and adjusted foods to all conditions of health, or ill health. And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste. Now that women are coming into their own, and being sincerely interested in the welfare of the race, it is entirely proper that they should prescribe the food, balance the ration, and tell how it should be prepared and served. Seeing that a large majority of the sickness that plagues the land is due to improper feeding, and can be prevented by teaching the simple art of cooking, of serving and of eating, the wonder is that more attention has not been given to instruction in the simpler phases of the culinary art. It is far from being certain that famous chefs have contributed greatly to the health and long life of those able to pay the fine salaries they demand. Nor are these sent to minister to the sick, nor to the working people, nor to the poor. It would seem that even since before the time of Lucullus their business has been mainly to invent and concoct dishes that would appeal to perverted tastes and abnormal appetites. The simple life promises most in this earthly stage of our existence, for as we eat so we live, and as we live so we die, and after death the judgment on our lives. Thus it is that our spiritual lives are more or less directly influenced by our feeding habits. [2] [3] [5] [6] [7] Eating and drinking are so essential to our living and to our usefulness, and so directly involved with our future state, that these must be classed with our sacred duties. Hence the necessity for so educating the children that they will know how to live, and how to develop into hale, hearty and wholesome men and women, thus insuring the best possible social and political conditions for the people of this country. "The surest way into the affections of a man is through his stomach, also to his pocket," is an ancient joke, and yet not all a joke, there being several grains of truth in it, enough at least to warrant some thoughtful attention. Women being the homekeepers, and the natural guardians of the children, it is important that they be made familiar with the culinary art so they may be entirely competent to lead coming generations in the paths of health and happiness. So say the members of Equal Franchise Associations throughout the length and breadth of our land, and beyond the border as far as true civilization extends. Hence this book which represents an honest effort to benefit the people, old and young, native and foreign. It is not a speculative venture but a dependable guide to a most desirable social, moral and physical state of being. Disguise it as we may the fact remains that the feeding of a people is of first importance, seeing the feeding is the great essential to success, either social or commercial. The farmer and stock raiser gives special attention to feeding, usually more to the feeding of his animals than of his children, or of himself. And yet he wonders why his domestic affairs do not thrive and prosper as does his farming and stock raising. Physical trainers are most particular about what the members of their classes eat and drink. One mess of strawberry short cake and cream will unfit a boy for a field contest for a whole week, while a full meal of dainties may completely upset a man or woman for a day or two. The cook book of the past was filled mainly with recipes for dainties rather than sane and wholesome dishes; the aim being to please the taste for the moment rather than to feed the body and the brain. Now that we are entering upon an age of sane living it is important that the home makers should be impressed with the fact that good health precedes all that is worth while in life, and that it starts in the kitchen; that the dining room is a greater social factor than the drawing room. In the broader view of the social world that is dawning upon us the cook book that tells us how to live right and well will largely supplant Shakespeare, Browning, and the lurid literature of the day. ERASMUS WILSON (The Quiet Observer) The tocsin of the soul—the dinner bell. —Byron. As it is a serious matter what is put into the human stomach, I feel it incumbent to say that my readers may safely eat everything set down in this book. Most recipes have been practically tested by me, and those of which I have not eaten coming with such unquestionable authority, there need be no hesitancy in serving them alike to best friend as well as worst enemy—for I believe in the one case it will strengthen friendship, and in the other case it will weaken enmity. It being a human Cook Book there will likely be some errors, but as correcting errors is the chief duty and occupation of Suffrage Women, I shall accept gratefully whatever criticisms these good women may have to offer. I thank all for the courtesy shown me and hope our united efforts will prove helpful to the Great Cause. I ask pardon for any omission of contributors and their recipes. Mrs. L. O. Kleber. List of Contributors Mrs. John O. Miller Pittsburgh, Pa. Dr. Anna Howard Shaw New York, N. Y. Lady Constance Lytton London, England Jane Addams Chicago, Ill. Governor Hiram W. Johnson San Francisco, Cal. [8] [9] [10] [11] Mrs. Henry Villard New York, N. Y. Mrs. F. L. Todd Pittsburgh, Pa. Mrs. Kate Waller Barrett Alexandria, Va. Mr. George W. Cable Northampton, Mass. Mrs. Wallis Tener Sewickley, Pa. Miss Eliza Kennedy Pittsburgh, Pa. Governor George H. Hodges Topeka, Kansas Miss Julia Lathrop Washington, D. C. Miss Laura Kleber Pittsburgh, Pa. Mrs. Harriett Taylor Upton Warren, Ohio Mrs. Desha Breckenridge Kentucky Miss Louise G. Taylor Pittsburgh, Pa. Mr. Irvin S. Cobb New York, N. Y. Miss Mary Bakewell Sewickley, Pa. Mrs. Olive Dibert Reese Johnstown, Pa. Miss Lillie Gittings Pittsburgh, Pa. Judge Ben Lindsay Denver, Colo. Mrs. Richard Morley Jennings Pittsburgh, Pa. Mrs. Will Pyle Bellevue, Pa. Mrs. Hornberger Pittsburgh, Pa. Mr. Philip Dibert Oakland, Calif. Miss Elide Schleiter Pittsburgh, Pa. Mrs. David H. Stewart Fair Hope, Ala. Miss Annabelle McConnell Pittsburgh, Pa. Mrs. J. G. Pontefract Sewickley, Pa. Mrs. O. H. P. Belmont New York, N. Y. Governor Edward F. Dunne Springfield, Ill. Mrs. Enoch Rauh Pittsburgh, Pa. Miss Helen Ring Robinson Denver, Colo. Miss Sarah Bennett Pittsburgh, Pa. Miss Leah Alexander Boise City, Idaho. Mrs. A. Hilleman Pittsburgh, Pa. Mrs. Medill McCormick Chicago, Ill. Mrs. Carmen London Glen Ellen, Calif. Jack London Glen Ellen, Calif. Mrs. Edward Hussey Binns Pittsburgh, Pa. Governor Joseph Carey Cheyenne, Wyoming. Mrs. Edmond Esquerre Pittsburgh, Pa. Mrs. Emma Todd Moore West Alexander, Pa. Mrs. Samuel Semple Brookville, Pa. Mrs. John Dewar Bellevue, Pa. Governor Ernest Lister Olympia, Washington. Miss Anna McCord Pittsburgh, Pa. Mrs. Raymond Robins Chicago, Ill. Mrs. C. C. Lee Pittsburgh, Pa. Mrs. Charlotte Perkins Gilman New York, N. Y. Mrs. Robert Gordon Pittsburgh, Pa. Governor George P. Hunt Phoenix, Arizona. Miss Elizabeth Ogden Pittsburgh, Pa. Mrs. Mary Watson Pittsburgh, Pa. Joseph Gittings Pittsburgh, Pa. Eugene D. Monfalconi Pittsburgh, Pa. PORTRAITS [12] [13] Page Fanny Garrison Villard 34 Jane Addams 38 Helen Ring Robinson 40 Mrs. J. O. Miller 42 Julia Lathrop 44 Jack London 46 Mrs. Desha Breckinridge 52 Dr. Anna Howard Shaw 60 Mrs. Samuel Semple 62 William Lloyd Garrison 66 Harriet Taylor Upton 74 Mary Roberts Reinhart 80 Mrs. Enoch Rauh 86 Irvin S. Cobb 94 Mrs. Medill McCormick 100 Mrs. K. W. Barrett 102 Dr. Harvey W. Wiley 104 Governor W. P. Hunt 110 Miss Eliza Kennedy 122 Governor Hiram Johnston 126 Mme. Nazimova 132 Hon. Ben Lindsay 138 Governor Joseph M. Carey 142 Lady Constance Lytton 152 Governor M. Alexander 156 Mrs. Raymond Robins 160 Governor Edward F. Dunne 164 Mrs. F. M. Roessing 170 Mrs. Oliver H. P. Belmont 176 Governor George H. Hodges 182 Mrs. Carrie Chapman Catt 184 George W. Cable 190 Mrs. Charlotte Perkin Gilman 200 Lucretia L. Blankenburg 204 Governor Ernest Lister 206 Governor Oswald West 220 INDEX SOUPS Page Asparagus 22 Spinach 23 Crab Jumbo 23 Tomato 24 Vegetable 25 Chestnut 26 Peanut Butter Broth 27 Invalids 27 Peanut 28 French Oyster 29 Mock Oyster 29 Split Pea 30 Black Bean 31 Carrot 31 Veal 32 FISH, OYSTERS, ETC. Boiled White Fish 35 [14] Virginia Fried Oyster 36 Creamed Lobster 37 Salmon Croquettes 37 Royal Salt Mackerel 39 Shrimp Wriggle 40 MEATS, POULTRY, ETC. Baked Ham 42 Chop Suey 41 Veal Kidney Stew 41 Daube 43 and 62 Roast Duck 46 Veal Loaf 47 Ducks 48 Blanquette of Veal 49 Spitine 50 Risotti a la Milanaise 50 Liver Dumplings 51 A Baked Ham 52 Belgian Hare 53 Pepper Pot 53 Delicious Mexican Dish 54 Hungarian Goulash 54 Stewed Chicken 55 Chicken Pot Pie 55 Anti's Favorite Hash 56 Giblets and Rice 57 Savory Lamb Stew 58 Squab Casserole 59 Cheap Cuts of Beefsteak 61 Chicken Croquettes 63 Liver a la Creole 63 Nuts as a Substitute for Meat 64 Pecan Nut Loaf 65 Nut Hash 67 Nut Turkey 68 Nut Scrapple 69 Nut Roast 70 Oatmeal Nut Loaf 71 VEGETABLES Cream Potatoes 74 French Fried Potatoes 75 Potatoes Au Gratin 75 Croquettes 75 Pittsburgh Potatoes 76 Sweet Potato Souffle 76 Potatoes a la Lyonnaise 77 Stuffed Potatoes 77 Potato Dumpling 78 Potato Puffers 78 Stuffed Tomatoes 79 Baked Tomatoes 80 Green String Beans 81 Fresh Beans 81 Barbouillade 82 Boiled Rice 83 Spinach 83 Spaghetti 84 Baked Beans 85 Creamed Mushrooms 86 Macaroni a la Italienne 87 Macaroni Dressing 88 Rice with Cheese 89 Rice with Nuts 89 [15] Carrot Croquettes 90 Potato Balls 90 Vegetable Medley, Baked 91 SAVORIES 95 Tomato Toast 96 Ham Toast 96 Cheese Savories 97 Sardine Savories 97 Oyster Savories 98 Rice and Tomato Savory 98 Stuffed Celery 99 BREAD, ROLLS, ETC. Fine Bread 100 Excellent Nut Bread 101 Virginia Butter Bread 102 Bran Bread 102 Dr. Wylies' Recipes 103 Dr. Wylies' Recipes 104 Polenta—Corn Meal 105 Corn Bread 106 Nut Bread 106 Hymen Bread 107 Corn Bread 107 Brown Bread 108 Egg Bread 108 Quick Waffles 109 Dumplings That Never Fall 109 French Rolls 111 Drop Muffins 111 Soft Gingerbread 112 Gingerbread 112 Cream Gingerbread 113 Cream Gingerbread Cakes 113 Parliament Gingerbread 114 Soft Gingerbread 114 Sally Lunn 115 Griddle Cakes 115 Sour Milk Recipes 116-117 CAKES, COOKIES, TARTS, ETC. Mocha Tart 118 Mocha Tart Filling 118 Icing 118 Filling 119 Icing 119 Filling for Cake 119 Nut Cake 120 Icing 120 Christmas Cakes 121 Cocoanut Tarts 121 Suffrage Angel Cake 122 Cinnamon Cake 123 Spice Cake 124 Black Walnut Cake 124 Scripture Cake 125 Ratan Kuchen 127 Golden Cake 128 Pineapple Cake 128 Ginger Cookies 129 Pound Cake 130 Doughnuts 131 Cream Cake 131 [16] [17] One Egg Cake 133 Devil's Food 133 Bride's Cake 134 Date Cake 134 Pfeffernusse (Pepper Nuts) 135 Cocoanut Cake 135 Jam Cake 136 Lace Cakes 137 Hickory Nut Cake 138 Lace Cakes 139 Marshmallow Teas 139 Apple Sauce Cake 140 Quick Coffee Cake 140 Sand Tarts 141 Sand Tarts 141 Cheap Cake 141 Hermits 143 Hermits 143 Cocoanut Cookies 144 PASTRIES, PIES, ETC. Grape Fruit Pie 145 Spice Pie 145 Cream Pie 146 Pie Crust 146 Suffrage Pie 147 Orange Pie 148 Lancaster County Pie 148 Brown Sugar Pie 149 Banbury Tart 149 Filling 149 PUDDINGS Hasty Pudding 153 Bakewell Pudding 154 Graham Pudding 155 Norwegian Prune Pudding 155 Plain Suet Pudding 157 Suet Pudding 157 Cottage Fruit Pudding 158 Prune Souffle 158 Plum Pudding 159 Lemon Cream 160 Lemon Hard Sauce 161 Corn Pudding 161 Raw Carrot Pudding 161 SANDWICH RECIPES Hawaiian 165 Chocolate 165 Caramel 165 Fruit 165 Cucumber 166 Anchor Canapes 166 Sardine 166 Filling 167 Apple Sandwich 167 SALADS, SALAD DRESSINGS Pear Salad 168 Potato Salad 168 Codfish Salad 169 Swedish Wreathes 169 Bean Salad 170 [18] Hot Slaw 171 Creole Salad 171 Colored Salads 172 Colored Salads 173 Orange Salad 173 Tomato Aspic 174 Suffrage Salad Dressing 174 Cucumber Aspic 175 Mayonnaise Dressing Boiled 175 Mayonnaise Dressing Without Oil 176 French Dressing 177 Alabama Dressing 177 Cooked Salad Dressing 178 Caviare Salad Dressing 179 MEAT AND FISH SAUCES Bechamel Sauce 180 Hot Meat Sauce 180 Gravy for Warmed Meats 181 Horseradish Sauce 181 EGGS Pain d'Oeufs 184 Bread Crumbs and Omelette 185 Egg Patties 185 Florentine Egg in Casseroles 186 Cheese Souffle 186 Oyster Omelette 187 Potato Omelette 187 CREAMS, CUSTARDS, ETC. Strawberry Shortcake a la Mode 191 Frozen Custard 191 Stewed Apples 192 Cinnamon Apples 193 Fire Apples 194 Candied Cranberries 195 Apple Rice 195 Jelly Whip 196 Pineapple Parfait 197 Rice 197 Pittsburgh Sherbet 198 Lemon Sherbet 198 Fruit Cocktails 199 Synthetic Quince 200 Grape Juice Cup 201 Peppermint Cup 202 Amber Marmalade 203 Grape Juice 203 PRESERVES, PICKLES, ETC. Sour Pickles 204 Sweet Pickles 204 Lemon Butter 205 Kumquat Preserves 205 Prunes and Chestnuts 207 Heavenly Hash 207 Apple Butter 208 Orange Marmalade 208 Rhubarb and Fig Jam 209 Brandied Peaches 210 Cauliflower Pickles 211 Mustard Sauce 211 Relish 212 [19] [20] Chili Sauce 212 Pickles 213 Tomato Pickle 213 Corn Salad 214 Tomato Catsup 214 CANDIES, ETC. Rose Leaves Candied 215 Childhood Fondant 215 Fudge 215 Taffy 216 Creole Balls 216 Chocolate Caramel 217 Sea Foam 217 MISCELLANEOUS Good Coffee 218-219 Cottage Cheese 221 Albuminous Beverages 222-233 Starchy Beverages 234-239 The Cook Says Beverages 240-243 Economical Soap 244 Editress Suffrage Cook Book: Our hired girl, she's 'Lizabuth Ann; An' she can cook best things to eat! She ist puts dough in our pie-pan, An' pours in somepin' 'at's good an' sweet; An' nen she salts it all on top With cinnamon; an' nen she'll stop An' stoop an' slide it, ist as slow, In th' old cook-stove, so's 'twon't slop An' git all spilled; nen bakes it, so It's custard-pie, first thing you know! An' nen she'll say "Clear out o' my way! They's time fer work, an' time fer play! Take yer dough, an' run, child, run! Er I cain't git no cookin' done!" My best regards James Whitcomb Riley. Indigestion is the end of love. SOUPS Asparagus Soup 4 bunches asparagus 1 small onion 1 pint milk ½ pint cream 1½ tablespoon sugar 1 large tablespoon butter 1½ tablespoon flour pepper to season Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft. Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus. [21] [22] When thoroughly cooked put through sieve. Now add salt, sugar and flour blended. Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this). Spinach Soup ½ peck spinach 2 tablespoons butter 1½ tablespoon sugar 1½ teaspoons salt 1 small onion 1 pint rich milk 2 tablespoons flour ½ cup water Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach. Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added. Half cream instead of milk greatly improves flavor. Crab Gumbo 3 doz. medium Okra 1 doz. Crabs cleaned 2 onions fried Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf. Tomato Soup 1 large can tomatoes or equivalent of fresh tomatoes. 1 small onion 1 tablespoon salt dash paprika 2½ tablespoons sugar 1 tablespoon butter 2½ tablespoons flour 2 cups hot milk 1 pint water Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once. Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup. Vegetable Soup [23] [24] [25] 2½ lbs. of beef (with soup bone) 3 quarts of water 1 tablespoon sugar salt to suit taste a few pepper corns 1 cup of each, of the following vegetables diced small carrots Potatoes Celery 2 tablespoons onion cut very fine ½ head cabbage cut very fine ½ can corn (or its equivalent in fresh) ½ can peas (or its equivalent fresh) 2 tablespoons minced parsley ¼ cup turnip and parsnip if at hand (not necessary) ½ can tomatoes (or equivalent fresh) Put meat in large kettle and boil for an hour; now add all the other ingredients and cook until soft. Ready then to serve. This soup can be made as a cream soup without meat and is delicious. In this case you take a good sized piece of butter and fry all the vegetables slightly, excepting the potatoes. Now cover all, adding potatoes with boiling water and cook until tender. When done season and add hot milk and 1 cup cream. This is very fine. In making this soup without meat omit the tomatoes and use string beans instead. Tell me what you eat, and I'll tell you what you are. Brillat Savarin. Chestnut Soup 1 qt. chestnuts (Spanish preferred) 1 pint chicken stock 2 tablespoons flour 1 teaspoon sugar salt and paprika to taste Cover chestnuts with boiling water slightly salted. Cook until quite soft and rub through coarse sieve, add stock, and seasoning; then thicken with flour blended with water. Let simmer five minutes and serve at once. In case stock is not available milk can be used with a little butter added. Peanut Butter Broth 1 pt. fresh sweet milk 1 pt. water 1½ tablespoons peanut butter 1 tablespoon catsup Salt, pepper or other season to taste. Pour liquid with peanut butter into double boiler; dissolve butter so there are no hard lumps. Do not let milk boil but place on moderately hot fire. Just before serving add the catsup and seasoning. Soup for Invalids Cut into small pieces one pound of beef or mutton or a part of both. Boil it gently in two quarts of water. Take off the scum and when reduced to a pint, strain it and season with a little salt. Give one teacupful at a time. Peanut Soup Peanut soup for supper on a cold night serves the double duty of stimulating the gastric juices to quicken action by [26] [27] [28] its warmth and furnishing protein to the body to repair its waste. Pound to a paste a cupful of nuts from which the skin has been removed, add it to a pint of milk and scald; melt a tablespoon of butter and mix it with a like quantity of flour and add slowly to the milk and peanuts; cook until it thickens and season to taste. Chestnuts, too, make a splendid soup. Boil one quart of peeled and blanched chestnuts in three pints of salt water until quite soft; pass through sieve and add two tablespoons of sweet cream, and season to taste. If too thick, add water. Mock Oyster Soup The oyster plant is used for this delicious dish—by many it is known as salsify. Scrape the vegetable and cut into small pieces with a silver knife (a steel knife would darken the oyster plant). Cook in just enough water to keep from burning, and when tender press through a colander and return to the water in which it was cooked. Add three cups of hot milk which has been thickened with a little butter and flour and rubbed together and seasoned with salt and white pepper. A little chopped parsley may be added before serving. ½ cup cream instead of all milk greatly improves taste. French Oyster Soup 1 quart oysters 1 quart milk 1 slice onion 2 blades mace 1/3 cup flour 1/3 cup butter 2 egg yolks salt and pepper Clean oysters by pouring over ¾ cup cold water. Drain, reserve liquor, add oysters, slightly chopped, heat slowly to boiling point and let simmer 20 minutes; strain. Scald milk with onion and mace. Make white sauce and add oyster liquor. Just before serving add egg yolks, slightly beaten. Split Pea Soup (Green or Yellow) 1½ pints split peas (green or yellow) 2¼ quarts water 2 small onions 1 carrot 1 parsnip (if at hand) 1 cup milk ½ cup cream 1 teaspoon salt (more if liked) Pepper and paprika to taste 1½ teaspoons sugar Soak 1½ pints of split peas over night; next day add 2¼ quarts water and the vegetables, cut fine; also the sugar, salt and pepper and cook slowly three hours; now mash through sieve. If it boils down too much add a little water. After putting through sieve place on stove and add hot milk and cream. If it is not thin enough to suit add more milk. Stock may be used if same is available. Black Bean Soup One pint of black beans soaked over night in 3 quarts of water. In the morning pour off the water and add fresh 3 quarts. Boil slowly 4 hours. When done there should be 1 quart. Add a quart of beef stock, 4 whole cloves, 4 whole allspice, 1 stalk of celery, 1 good sized onion, 1 small carrot, 1 small turnip, all cut fine and fried in a little butter. Add 1 tablespoon flour, season with salt and pepper and rub through a fine sieve. Serve with slices of lemon and egg balls. Carrot Soup One quart of thinly sliced carrots, one head of celery, three or four quarts of water, boil for two and one-half hours; add one-half cupful of rice and boil for an hour longer; season with salt and pepper and a small cupful of cream. [29] [30] [31] [32] Fanny Garrison Villard Veal Soup Knuckle of veal 2½ pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine ½ onion salt and pepper to season a little flour ½ cup vermicelli or alphabet macaroni 2 eggs, beaten very light 1½ tablespoons parmesan cheese Put veal in stewing pan and allow it to cook until thoroughly done. Now chop meat and add cheese, flour, salt and pepper if needed and form into little balls about the size of a marble. While preparing these, drop in macaroni and cook until tender. Now add the meat balls. If too thick use a little water. Beat the eggs lightly and add while boiling. War Not Only Kills Bodies But Ideals Mrs. Henry Villard, President of Women's Peace Conference. Must the pride with which women point to the life saving character of the work of the numberless charitable agencies throughout the country—with a resultant lowering of the death rate in our great cities—be offset by the slaughter of our best beloved ones on the field of battle or their death by disease in camps? No longer ought we to be called upon to be particeps criminis with men to the extent of being compelled to pay taxes which are largely used for the support of the army and navy. Moreover, a recourse to war as a means of righting wrongs is full of peril to the whole human race. Not only are bodies killed, but the ideals which alone make life worth living are for the time being lost to sight. In place of those finer attributes of our nature— compassion, gentleness, forgiveness—are substituted hatred, revenge and cruelty. He was a bold man that first ate an oyster.—Swift. [34] [35] [36] Jane Addams Virginia Fried Oysters Make a batter of four tablespoons of sifted flour, one tablespoon of olive oil or melted butter, two well-beaten whites of eggs, one-half teaspoon of salt, and warm water enough to make a batter that will drop easily. Sprinkle the oysters lightly with salt and white pepper or paprika. Dip in the batter and fry to a golden brown. Drain, and serve on a hot platter, with slices of lemon around them. Creamed Lobster 2 tablespoons butter 1½ pints milk 2 tablespoons flour season to taste When cooked beat in the yolk of an egg. Pick to pieces 1 can of lobster, juice of 1 onion, juice of 1 lemon, stalk of celery chopped fine, paprika, sweet peppers, cut fine. Mix all together and serve in ramekins. Serve very hot. Serves 12 people. Salmon Croquettes Fresh salmon or 1 can of salmon 2 eggs ½ cup butter 1 cup fine bread crumbs 1 teaspoon baking powder ½ cup of cream 1 pinch of paprika salt to season Mix well and form into croquettes. Roll in egg and cracker crumbs and fry in deep fat. Partial suffrage has taught the women of Illinois the value of political power and direct influence. Already the effect of the ballot has been shown in philanthropic, civic and social work in which women are engaged and the women of this state realizing that partial suffrage means so much to them, wish to express their deepest interest in the outcome of the campaign for full suffrage which eastern women are waging this year. So we say to the women in the four campaign states this year: "You are working not only toward your own enfranchisement but toward the enfranchisement of the women in all the non-suffrage states in the union. Your victory means victory in other states. You are our leaders at this crucial time and thousands of women are looking to you. You have their deepest and heartiest co-operation in your campaign work for much depends upon what you do in working for that victory which we hope will come to the women of Pennsylvania, New York, New Jersey and Massachusetts in this year of 1915." Jane Addams. Broiled Salt Mackerel Wash and scrape the fish. Soak all night, changing the water at bed time for tepid and again early in the morning for almost scalding hot. Keep this hot for an hour by setting the vessel containing the soaking fish on the side of the range. [37] [38] [39]