Part 2

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.

Veal Soup

Knuckle of veal 2 1/2 pounds 2 raw eggs 3 quarts water 2 tomatoes cut fine 1/2 onion salt and pepper to season a little flour 1/2 cup vermicelli or alphabet macaroni 2 eggs, beaten very light 1 1/2 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.

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He was a bold man that first ate an oyster.--Swift.

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 1 1/2 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 1/2 cup butter 1 cup fine bread crumbs 1 teaspoon baking powder 1/2 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.

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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. Wash next in cold water with a stiff brush or rough cloth, wipe perfectly dry, rub all over again with salad oil and vinegar or lemon juice and let it lie in this marmalade for a quarter of an hour before broiling. Place on a hot dish with a mixture of butter, lemon juice and minced parsley.

Shrimp Wriggle

1 pint fresh shrimps 1 heaping cup hot boiled rice 1 medium size green pepper 1 tablespoonful Worcestershire sauce 2 tablespoons tomato catsup 1 scant pint cream with heaping teaspoon flour butter size of egg paprika and salt to taste.

Dissolve flour in cream, add shrimps, rice, pepper (chopped), pour in cream, add butter, add condiments, add just before serving 1 wineglass sherry or Madeira.

HELEN RING ROBINSON.

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Chop Suey

Chop Suey is made of chopped meat and the gizzards of ducks or chickens, 1 cup of chopped celery and 1/2 cup of shredded almonds.

Mix with the following sauce: 1 tablespoon butter and 1 teaspoon arrow root stirred into 1 cupful broth. Add 1 teaspoon worcestershire sauce and simmer all for twenty minutes.

Veal Kidney Stew

1 veal kidney 1 small onion 1 tablespoon butter 2 tomatoes cut fine 1 small can mushrooms 1/2 tablespoon parsley 4 tablespoons raw potatoes cut in small pieces Seasoning to taste

Wash, clean and cut fine a veal kidney. Fry onion in butter until light brown, add kidney, tomatoes, mushrooms, parsley, potatoes, seasoning and water, and cook until tender.

MEATS, POULTRY, ETC.

Baked Ham (a la Miller)

1 ten or twelve pound ham 1 1/2 lb. brown sugar 1 pint sherry wine (cooking sherry) 1 cup vinegar (not too strong) 1 cup molasses cloves (whole)

Scrub and cleanse ham; soak in cold water over night; in morning place in a large kettle and cover with cold water; bring slowly to the boiling point and gradually add the molasses, allowing 18 minutes for each pound. When ham is done remove from stove and allow it to become cold in the water in which it was cooked.

Now remove the ham from water; skin and stick cloves (about 1 1/2 dozen) over the ham. Rub brown sugar into the ham; put in roasting pan and pour over sherry and vinegar. Baste continually and allow it to warm through and brown nicely. This should take about 1/2 hour. Serve with a garnish of glazed sweet potatoes. Caramel from ham is served in a gravy tureen. Remove all greases from same.

This is a dish fit for the greatest epicure.

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Man is a carnivorous production and must have meals, at least one meal a day. He cannot live like wood cocks, upon suction. But like the shark and tiger, must have prey. Although his anatomical construction, bears vegetables, in a grumbling way. Your laboring people think beyond all question. Beef, veal and mutton, better for digestion. Byron.

Daube

4 lb. rump (Larded with bacon) 2 large onions 2 tablespoons flour 1 small can tomatoes 1 cup water 1 clove garlic 2 sprigs thyme--1 bay leaf 1/4 sweet pepper several carrots parsley

First fry meat, then remove to platter. Start gravy by first frying the onions a nice brown; then add flour and brown; drain the tomatoes and fry; add rest of ingredients; put meat into this and let it cook slowly for five to six hours.

U. S. DEPARTMENT OF LABOR CHILDREN'S BUREAU WASHINGTON

November 24, 1914.

Editress Suffrage Cook Book:

Your letter of November 21st is received.

Will the following be of any use for the Suffrage Cook Book?

Is it not strange how custom can stale our sense of the importance of everyday occurrences, of the ability required for the performance of homely, everyday services? Think of the power of organization required to prepare a meal and place it upon the table on time! No wonder a mere man said, "I can't cook because of the awful simultaneousness of everything."

Yours faithfully, JULIA C. LATHROP.

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Glen Ellen, Sonoma Co., California. YACHT ROAMER November 5, 1914.

Editress Suffrage Cook Book:

Forgive the long delay in replying to your letter. You see, I am out on a long cruise on the Bay of San Francisco, and up the rivers of California, and receive my mail only semi-occasionally. Yours has now come to hand, and I have consulted with Mrs. London, and we have worked out the following recipes, which are especial "tried" favorites of mine:

Roast Duck

The only way in the world to serve a canvas-back or a mallard, or a sprig, or even the toothsome teal, is as follows: The plucked bird should be stuffed with a tight handful of plain raw celery and, in a piping oven, roasted variously 8, 9, 10, or even 11 minutes, according to size of bird and heat of oven. The blood-rare breast is carved with the leg and the carcass then thoroughly squeezed in a press. The resultant liquid is seasoned with salt, pepper, lemon and paprika, and poured hot over the meat. This method of roasting insures the maximum tenderness and flavor in the bird. The longer the wild duck is roasted, the dryer and tougher it becomes.

Hoping that you may find the foregoing useful for your collection, and with best wishes for the success of your book.

Sincerely yours, JACK LONDON.

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Veal Loaf

3 pounds Veal 1/4 lb. Salt Pork 1 teaspoon salt 1/4 teaspoon pepper. Of the following mixture 1/4 teaspoon sage, thyme, and sweet marjoram 2 eggs 1 cup stock. If not procurable use 1/2 cup water and 1/2 cup milk 3/4 cup bread crumbs

Have meat ground fine as possible. Then mix thoroughly with the herbs, 1 egg, pepper and salt, 1/2 cup stock and 1/2 cup crumbs.

Form a loaf and brush top and sides with the second egg. Now, scatter the remaining 1/4 cup of crumbs over the moistened loaf.

Place in a baking pan with the 1/2 cup of stock and bake in a moderate oven three hours, basting very frequently, and adding water in case stock is consumed.

Ducks

Take two young ducks, wash and dry out thoroughly; rub outside with salt and pepper--lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven.

In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently.

In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple).

For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon), add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks.

From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,--for does not the preservation of the race depend upon it? L. P. K.

Blanquette of Veal

2 cups cold roast veal 3 teaspoons cream 2 teaspoons flour yolks of 2 eggs 20 or 30 small onions, the kind used for pickling.

Saute the veal a moment in butter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook 3/4 of an hour on slow fire. Just before serving add yolks of eggs mixed with cream.

Cook for a moment, sprinkle with finely chopped parsley and serve.

Spitine

Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned to taste. Roll up and put all on a long skewer and brown in a little hot butter.

Risotti a la Milanaise

2 lbs. rice 1 chicken 1 can mushrooms 1 lump butter Parmesan cheese

Cut up chicken and cook in water as for stewing, seasoning to taste. When almost done add mushrooms and cook a little longer. Now put a large lump of butter in a pan and after washing the rice in several waters, dry on a clean napkin, and add to butter, stirring constantly. Do not allow it to darken. Cook about ten minutes and remove from fire. Take baking dish and put the rice in bottom. Now sprinkle generously with parmesan cheese. Cut chicken up and remove all bones, pour over rice and cook until dry, adding gravy from time to time.

This can be eaten hot or cold.

Der Mensch ist was er iszt. German.

Liver Dumplings (Leber Kloese)

1 calf's liver 1/8 lb. Suet 1 small onion 1/4 loaf bread 3 eggs 2 tablespoons bread crumbs Salt, pepper and Sweet marjorie to taste.

Soak liver in cold water for one hour, then skin and scrape it and run it through meat chopper twice; the second time adding the suet. Brown finely cut onion in two tablespoons of lard; add salt, pepper and sweet marjorie to taste.

Soak 1/4 loaf bread in cold water, squeeze out the water and mix the bread with the liver, then add three well beaten eggs and enough flour to stiffen. Drop one dumpling with a spoon into one gallon of water (slightly salted), should it cook away, then add more flour before cooking the remainder of the mixture.

Boil thirty minutes, and longer if necessary. When properly cooked the middle of the dumpling will be white.

Before serving, brown bread crumbs in butter and sprinkle over the dumplings.

A Baked Ham

Should be Kentucky cured and at least two years old. Soak in water over night.

Put on stove in cold water. Let it simmer one hour for each pound. Allow it to stand in that water over night.

Remove skin, cover with brown sugar and biscuit or cracker crumbs, sticking in whole cloves. Bake slowly until well browned, basting at intervals with the juices. Do not carve until it is cold.

This is the way real Kentucky housekeepers cook Kentucky ham.

DESHA BRECKINRIDGE.

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An ill cook should have a good cleaver. Owen Meredith.

Belgian Hare

2 rabbits 1 quart sour cream Thin slices of fat bacon

Skin rabbits and wash well in salt water. Cut off the surplus skin and use only the backs and hind quarters. Place in roasting pan, putting one slice of bacon on each piece of rabbit. Have the oven hot.

Start the rabbits cooking, turning the bacon over so it will brown; when brown turn down the gas to cook slowly. Pour 1/2 the cream over in the beginning and baste often. When half done pour in the remainder of the cream and cook 1 1/2 hours.

If there is no sour cream, add 1 tablespoon of vinegar to sweet cream. The cream makes a delicious sauce.

Pepper Pot

Knuckle of Veal 4 lbs. Honey Comb tripe 1 Potato 1 Red Pepper 1 onion A little summer savory Sweet Basil

Soak tripe over night in salt water. Boil meat and tripe four to six hours.

Delicious Mexican Dish

Soak and scald a pair of sweetbreads, cut into small bits; take liquor from three dozen large oysters; add to sweetbreads with 3 tablespoons of gravy from the roast beef, and 1/4 lb. of butter chopped and rolled in flour; cook until sweetbreads are tender; add oysters; cook 5 minutes; add 3/4 cup of cream; serve with or without toast.

Hungarian Goulash

3 lbs. beef (cut in squares) 6 oz. bacon (cut in dice) 1/2 pint cream 4 oz. chopped onion

Cook onion and bacon; add salt and pepper; pour over them 1/2 pint water in which 1/2 teaspoon of extract of beef is added. Add the meat and cook slowly one hour; then add cream with paprika to taste and simmer for two hours. Add a few small potatoes.

Stewed Chicken

Clean and cut chicken and cover with water; add a couple sprigs of parsley; 1 bayleaf and a small onion. When chicken is almost done add salt and pepper to suit taste.

When chicken is done place in dish or platter and add one half cup cream to the gravy; thicken with a little blended flour and strain over chicken.

Chicken Pot Pie

Prepare same as for stewed chicken. When done remove chicken from bones; now boil potatoes enough for family. Line a deep baking dish or a deep pan with good rich paste. Sprinkle flour in bottom.

Lay in a layer of chicken; now potatoes, sprinkle with a little salt and pepper; now cut thin strips of dough, lay across; then a layer of chicken; then a layer of potatoes, and so on until the top of the pan is reached; pour over all the chicken, the gravy and put a crust over all the top and bake until well done and nicely browned.

Make little punctures in dough to allow the steam to escape.

Tell me what you eat, and I'll tell you what you are.--Brillat Savarin.

Anti's Favorite Hash

(Unless you wear dark glasses you cannot make a success of Anti's Favorite Hash.)

1 lb. truth thoroughly mangled 1 generous handful of injustice. (Sprinkle over everything in the pan) 1 tumbler acetic acid (well shaken)

A little vitriol will add a delightful tang and a string of nonsense should be dropped in at the last as if by accident.

Stir all together with a sharp knife because some of the tid bits will be tough propositions.

--_Ebensburg Mountaineer Herald._

Husband (Angrily) "Great guns! What are they Lamb Chops, Pork Chops or Veal Chops?"

Wife (serenely) "Can't you tell by the taste?"

He: "No, I can't, nor anybody else!"

She: "Well, then, what's the difference?"

Giblets and Rice

Boil 2 or 3 strings of chicken giblets (about 1 pound) until quite tender, drain, trim from bones and gristle and set aside.

Boil one cup rice in one quart water for fifteen minutes. Drain, put in double boiler with broth from giblets and let boil 1 hour. Brown 1 tablespoon flour in 1 tablespoon butter and 1 teaspoon sugar, add 1 chopped onion, and boiling water until smooth and creamy, then add some bits of chopped pickles or olives, salt, pepper, teaspoonful of vinegar and lastly giblets, cover and let simmer for twenty minutes. Put rice into a chop dish, serve giblets in the center. May be garnished with tomato sauce or creamed mushrooms or pimentos.

For a man seldom thinks with more earnestness of anything than he does of his dinner. Sam'l Johnson.

Savory Lamb Stew

Take two pounds spring lamb and braise light with butter size of a walnut. Add 3 cups boiling water, 3 onions, salt and pepper, and let simmer slowly for 1/2 hour. Then add six peeled raw potatoes and small head of young cabbage (cut in eighths) cover closely and allow at least an hour's slow boiling. This can be made on the stove, in the oven, or in fireless cooker.

The flavor of this dish can be varied by the addition of two or three tomatoes.

Squab Casserole

3 eggs boiled hard 1 teaspoon parsley, cut fine butter seasoning to taste 1 teaspoon parmesan a few little onions few potato balls bread crumbs

Clean the squab and dry thoroughly. Cut eggs fine, add parsley, parmesan cheese and seasoning. Now stuff each squab with this stuffing, putting a small piece of butter in each bird and sew up.

Place in a baking pan with a lump of butter and brown nicely on all sides. Now add a little water and cover and cook slowly until well done. While they are cooking add little onions and potato balls to the gravy.

I have sent but one recipe to a cook book, and that was a direction for driving a nail, as it has always been declared that women do not know how to drive nails. But that was when nails were a peculiar shape and had to be driven in particular way, but now that nails are made round there is no special way in which they need to be driven. So my favorite recipe cannot be given you.

As for my effort in the culinary line--I have not made an effort in the culinary line for more than at least thirty years, except once to make a clam pie, which was pronounced by my friends as very good. But I cannot remember how I made it. I have a favorite recipe, however, something of which I am very fond and which I might give to you. I got it out of the newspapers and it is as follows:

Spread one or two rashers of lean bacon on a baking tin, cover it thickly with slices of cheese, and sprinkle a little mustard and paprika over it. Bake it in a slow oven for half an hour and serve with slices of dry toast.

Now that is a particularly tasty dish if it is well done. I never did it, but somebody must be able to do it who could do it well.

Faithfully yours, ANNA H. SHAW.

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Daube

Brown a thick slice from a round of beef in a hot pan and season carefully, adding water to make a pan gravy; add also a pint of tomato juice and onion juice to taste; cover and simmer gently for at least an hour and a half; turn the meat frequently, keeping the gravy in sufficient quantity to insure that the meat shall be thoroughly moist and thoroughly seasoned.

When served, it should be, if carefully done, very tender. The gravy may be thickened or not, according to individual taste.

MRS. SAM'L SEMPLE.

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Liver a la Creole

Take a fine calf liver. Skin well and cut in thick slices. Season with salt and pepper. Fry in deep fat and drain.

Chop fine two tablespoons parsley. Melt two tablespoons butter, toss in parsley and pour at once over liver and serve.

Chicken Croquettes

1 pound of chicken 3 teaspoons chopped parsley 1 1/2 cups cream 1 small onion 1/4 pound butter 1/4 pound bread crumbs season to taste 1 pinch of paprika

Grind meat twice. Boil the onion with the cream and strain the onion out. Let cool and pour over crumbs. Add parsley and butter, and make a stiff mixture. Now add seasoning.

Mix all together by beating in the meat. If too thick add a little milk and form into croquettes, and put in ice box.

When cool dip in beaten egg and then in crackers or bread crumbs. Fry in deep fat.

Nuts as A Substitute for Meat