Part 3

Although many are trying to eliminate so much meat from menus on account of its soaring cost, the person who performs hard labor must have in its place something which contains the chief constituents of meat, protein and fats, or the body will not respond to the demands made upon it because of lowered vitality from lack of food elements needed. Scientific analyses have proven that nuts contain more food value to the pound than almost any other food product known. Ten cent's worth of peanuts, for example, at 7 cents a pound will furnish more than twice the protein and six times more energy than could be obtained by the same outlay for a porterhouse steak at 25 cents a pound.

One reason for the tardy appreciation of the nutritive value of nuts is their reputation of indigestibility. The discomfort from eating them is often due to insufficient mastication and to the fact that they are usually eaten when not needed, as after a hearty meal or late at night, whereas, being so concentrated, they should constitute an integral part of the menu, rather than supplement an already abundant meal, says the Philadelphia Ledger. They should be used in connection with more bulky carbohydrate foods, such as vegetables, fruits, bread, crackers, etc.; too concentrated nutriment is often the cause of digestive disturbance, for a certain bulkiness is essential to normal assimilation.

Pecan Nut Loaf

1 cup hot boiled rice 1 cup pecan nut meat (finely chopped) 1 cup cracker crumbs 1 egg 1 cup milk 1 1/4 teaspoons salt pepper to taste 1 teaspoon melted butter

Mix rice, nut meats, cracker crumbs; then add egg well beaten, the milk, salt and pepper.

Turn into buttered bread pan; pour over butter, cover and bake in a moderate oven 1 hour.

Put on hot platter and pour around same this sauce:

Cook 3 tablespoons butter with slice of onion and a few pimentos, stirring constantly. Add 3 tablespoons flour; stir, pour in gradually 1 1/2 cups milk.

Season and strain.

"I am in earnest. I will not equivocate--I will not excuse--I will not retreat a single inch--AND I WILL BE HEARD."

WM. LLOYD GARRISON.

[Illustration]

Nut Hash

Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any other vegetable which is on hand and put into buttered frying pan, heat quickly and thoroughly, salt to taste, and just before removing from the fire stir in lightly a large spoonful of peanut meal for each person to be served. To prepare the meal at home, procure raw nuts, shell them and put in the oven just long enough to loosen the brown skin; rub these off and put the nuts through the grinder adjusted to make meal rather than an oily mixture. This put in glass jars, and kept in a cool place will be good for weeks. It may too, be used for thickening soups or sauces, or may be added in small quantities to breakfast muffins and griddle-cakes.

Potato soup, cream of pea, corn or asparagus and bean soup may be made after the ordinary recipes, omitting the butter and flour and adding four tablespoons of peanut meal.

Nut Turkey

Nut turkey for Thanksgiving instead of the national bird, made by mixing one quart of sifted dry bread crumbs with one pint of chopped English walnuts--any other kind of nuts will go--and one cupful of peanuts, simply washed and dried, and adding a level teaspoon of sage, two of salt, a tablespoon of chopped parsley, two raw eggs, not beaten, and sufficient water to bind the mass together. Then form into the shape of a turkey, with pieces of macaroni to form the leg bones. Brush with a little butter and bake an hour in a slow oven and serve with drawn butter sauce.

A dinner roast made of nuts and cheese contains the elements of meat. Cook two tablespoons of chopped onion in a tablespoon of butter and a little water until it is tender, then mix with it one cupful each of grated cheese, chopped English walnuts and bread crumbs, salt and pepper to taste and the juice of half a lemon; moisten with water, using that in which the onion has been cooked; put into a shallow baking dish and brown in the oven.

Hickory nut loaf is another dish which can take the place of meat at dinner. Mix two cups of rolled oats, a cupful each of celery and milk, two cups of bread crumbs and two eggs, season and shape, then bake 20 minutes. Serve with a gravy made like other gravy, with the addition of a teaspoon of rolled nuts.

Nut Scrapple

On a crisp winter morning a dish of nut scrapple is very appetizing and just as nutritious as that made of pork. To make it, take two cupfuls of cornmeal, one of hominy and a tablespoon of salt and cook in a double boiler, with just enough boiling water until it is of the consistency of frying. While still hot add two cupfuls of nut meats which had been put through the chopper; pour into buttered pan and use like other scrapple.

Peanut omelet is a delicious way to serve nuts. Make a cream sauce with one tablespoon of butter, two tablespoons of flour and three-quarters of a cupful of flour and three-quarters of a cupful of milk poured in slowly. Take from the fire, season, add three-quarters of a cupful of ground peanuts and pour the mixture on the lightly beaten yolks of three eggs. Fold in the stiffly beaten whites, pour into a hot baking dish and bake for 20 minutes.

Nut Roast

3 eggs (beaten with egg beater) 2 cups English Walnut meats milk to moisten it 4 cups of bread crumbs (grated) 1 small tablespoon butter pinch salt.

1 1/2 cups of walnut meats will do. 1/4 lb. of the meats is 1 1/2 cups. A 1/4 lb. of the meats equals 1/2 lb. in the shells and the labor of shelling is saved.

Melt butter and pour over mixture, salt, then add enough milk to moisten, so as to form the shape of a loaf of bread. Too little milk will cause the loaf to separate, likewise, too much will make it mushy. Chop walnuts exceedingly fine. Bake between 20 to 30 minutes in buttered bread pan or baking dish. A small slice goes very far as it is solid and rich. Serve with hot tomato sauce.

This makes a delicious luncheon dish, served with peas and a nice salad.

Oatmeal Nut Loaf

Oatmeal nut loaf can be served cold in place of meat for Sunday night tea. Put two cups of water in a sauce pan; when boiling add a cupful of oatmeal, stirring until thick; then stir in a cupful of peanuts that have been twice through the grinder, two tablespoons of salt, half a teaspoon of butter, and pack into a tin bucket with a tight fitting lid and steam for two hours; slice down when cold. This will keep several days if left in the covered tin and kept in a cool place. A delicious sandwich filling can be made from chopped raisins and nuts mixed with a little orange or lemon juice. Cooked prunes may be used instead of raisins.

Rastus: "So you wife am one of dem Suffragettes? Why don't yo show her de evil ob sech pernicious doctrine by telling her her place am beside de fireside?"

Sambo: "Huh! She dun shoot back sayin' dat if it wasn't foh her takin' in washin' dere wouldn't be any fireside."--Puck.

VEGETABLES

Cream Potatoes

Bake the potatoes in a slow oven. When perfectly cold slice rather thin. Put into a pan, sprinkle on a little flour and toss the potatoes about with your hand until some flour adheres to each piece. Cover these floured potatoes with small bits of butter. If the butter is put in in one piece the potatoes get broken before the butter reaches them all.

Sprinkle in a little salt and put in enough cream so that they are about half covered. If you use more cream they will cook too tender and be mushy before the cream is cooked down. Stand by them. Stir with a knife blade lifting them from the bottom but not turning them over.

When they begin to glisten lift them to a hot serving dish and put them where they will keep warm but will not cook any further.

If you have not cream add a little more butter but the cream is better than the butter.

HARRIET TAYLOR UPTON, President, Ohio Women's Suffrage Association. Warren, Ohio.

[Illustration]

French Fried Potatoes

Wash and pare the potatoes and cut into any desired shape. Drain well. Fry in smoking fat until nicely browned, then drain on browned paper. Season well and serve.

Potatoes Au Gratin

Cut cold boiled potatoes into cubes and make a cream dressing. Butter the baking dish, put in a layer of potatoes and then a layer of the dressing, then sprinkle with a little parmesan cheese; now a layer of potatoes and then a layer of dressing and then cheese, put in oven and allow them to brown.

Potato Croquettes

Pare sweet or white potatoes and boil as for mashed potatoes. When done and mashed add a good lump of butter and season well; add a little hot milk, form into croquettes and dip into beaten egg, then in bread or cracker crumbs. Cook in deep fat. Garnish with parsley.

Let the sky rain potatoes.--Shakespeare

Pittsburgh Potatoes

1 onion 1 quart potato cubes 1/2 can pimentos 2 cups white sauce 1/2 lb. cheese 1 teaspoon salt

Cook potatoes with chopped onion. Drain and add pimentos cut fine. Pour white sauce over; stir in cheese; bake in a moderate oven.

Sweet Potato Souffle

Boil some sweet potatoes and ripe chestnuts separately, adding a little sugar to the water in which the chestnuts are boiled.

Mash all well together and add some cream and butter and beat until light. Then place for a minute or two in the oven to brown.

Potatoes a la Lyonnaise

Cut cold boiled potatoes into tiny dice of uniform size. Put two great spoonfuls of butter into the frying pan and fry two sliced onions in this for three minutes. With a skimmer remove the onions and turn the potatoes into the hissing butter. Toss and turn with a fork, that the dice may not become brown. When hot, add a teaspoon of finely chopped parsley and cook a minute longer. Remove the potatoes from the pan with a perforated spoon, that the fat may drip from them. Serve very hot.

Stuffed Potatoes

Wash good sized potatoes. Bake them and cut off tops with a sharp knife, and with a teaspoon scoop out the inside of each potato. Put this in a bowl with two ounces of butter, the yolks of two eggs, salt to taste, pepper and sugar.

Potato Dumplings

To be served with German Pot Roast or Beef a la mode.

4 large raw potatoes grated 8 large boiled potatoes grated 2 eggs 3/4 cup bread crumbs 1 tablespoon melted butter

Mix eggs with grated raw potatoes, add bread crumbs and butter, lastly grated boiled potatoes and salt, mix flour with the hands while forming dumplings size of large egg, drop at once into boiling salted water.

Boil twenty minutes, drain, lay on platter and sprinkle with fried chopped onions, bread crumbs browned in butter.

Potato Puffers

Peel and grate 8 large potatoes, one onion, mix at once with two or three eggs (before potatoes have time to discolor). Have spider very hot with plenty of hot fat.

Drop into flat cakes 3 in. in diameter, fry crisp brown on one side then turn and fry second side. Serve immediately with apple sauce or stewed fruit of any kind.

Stuffed Tomatoes

(Luncheon Dish.)

5 large tomatoes 1 tablespoon minced green (sweet) peppers minced onion 3 or 4 pork sausages 2 cups bread crumbs 1 teaspoon or tablespoon of minced parsley salt and pepper 1 tablespoon melted butter

Boil the sausages ten minutes, then skin and chop fine. Hollow your tomatoes using about 1/2 cup of the solid parts, chopping fine. Mix all thoroughly then heap into the tomato shells. Put large tablespoon butter in baking pan and bake about 20 minutes in hot oven.

Green peppers and sausages can be omitted if so preferred.

This stuffed tomato served with bread and butter can be used as a first course instead of bouillon and also can be used as a substitute for meat.

Baked Tomatoes

8 large smooth tomatoes 2 green peppers 1 tsp. salt 1 1/2 pints milk 1 good sized onion 1 1/2 T. sugar flour

Wash tomatoes, do not peel, slice piece from top of each and scoop out a little of the tomato. Cut peppers in two lengthwise and remove seeds--place in cold water.

Now put onion and peppers through meat chopper, sprinkle a little sugar and a little salt over each tomato and place in good sized baking dish; now put ground onion and ground peppers on top of tomato.

Put butter in skillet and when melted, not brown, stir in flour until a paste is formed, now add gradually the milk as you would for cream dressing, stir constantly.

The dressing must be very thick to allow for the water from the tomatoes. Put this sauce around the tomatoes, not on top and place in a moderate oven to bake about one hour slow. Serve if possible in the same dish in which it was baked as it is very attractive.

MARY ROBERTS RINEHART.

[Illustration]

Green String Beans

1/4 Peck

Fry in ham or bacon, 1 onion; add 1 cup tomatoes, 1 sprig thyme, 1 clove garlic--parsley. Add beans and 1 cup water. Cook 1 1/2 hours.

Fresh Beans (Green or Yellow.)

1/4 peck beans 1 good size onion 1/2 clove of garlic 2 small tomatoes 1 pinch of thyme 1/2 tablespoon butter 1/2 tablespoon bacon fat Salt to taste

Cut beans lengthwise very thin. Put butter and bacon fat in saucepan. Cut up onion and let it fry to a light brown. Then wash beans and put them in the fat. Add garlic and tomatoes, (cut up) and thyme--a little salt and a little water. Cook.

Barbouillade

A dish from "fair Provence"

1 large or two small egg-plants; two cucumbers; four onions; six tomatoes; 1 green pepper.

Peel and cut separately all vegetables; fry sliced onions in a teaspoon of lard; add tomatoes, crushing them and stirring until quite soft; add half a teaspoon of salt, then the cucumber, egg-plant, and green pepper, stirring over a hot fire for ten minutes; place over a slow fire and stew for three hours.

If the vegetables are fresh and tender, nothing else is needed, but if they are somewhat dry, add a cupful of stock.

Cold barbouillade is excellent to spread on bread for sandwiches.

Barbouillade is usually served hot with rice boiled a la Creole.

Boiled Rice

Wash very thoroughly one cupful of rice; boil for twenty minutes in three quarts of boiling water; drain and shake well, pour cold water over the rice to separate the grains, and set in the oven a few minutes to keep hot.

Spinach

Wash thoroughly, then throw into cold water and bring to boiling point; then add 1/4 teaspoon of soda and boil 5 minutes. Turn into colander, let cold water run over it, drain well, squeezing out water with spoon, then chop very fine; add creamed butter, salt and pepper.

Heat again thoroughly, then serve with hard boiled eggs sliced on top.

Spaghetti

1/2 box Spaghetti 1 can tomatoes 1/2 large onion 1 teaspoon salt 1/8 teaspoon pepper 3 tablespoons sugar 1 tablespoon flour 1 pint water 1 tablespoon butter 1 1/2 lbs. boiling meat Sap Sago or Parmesan cheese.

Boil spaghetti twenty-five minutes in salt water, drain, and run cold water over it to separate.

While the spaghetti is boiling make sauce as follows: put the butter in the skillet and when hot put in the onion and let brown. Then add the tomatoes, meat, water, salt, pepper, sugar and cook thoroughly for one and one-half hours. Then add flour mixed with a little water; thicken to the consistency of cream; strain.

Take baking dish and place a layer of spaghetti, then a layer of sauce, then sprinkle this with the cheese, continue until the pan is filled, allowing cheese to be on the top.

Bake one-half hour in a moderate oven.

Baked Beans

1 quart beans 1 scant teaspoon baking soda 3 tablespoons molasses 1/4 pound salt pork 1/4 pound bacon 3 tablespoons vinegar 1/2 teaspoon mustard salt and pepper to taste 3 tablespoons catsup

Soak beans over night in luke warm water with soda. In morning pour off water and wash in cold water. Now place salt pork in bottom of bean crock and put layers of beans on top, sprinkle with pepper and salt, when filled nearly to top put on slices of bacon.

Now blend mustard with vinegar, now add molasses and catsup and pour over the beans and fill up and over the top with luke warm water. Bake in a slow oven for at least six hours, longer if necessary.

Creamed Mushrooms

1 lb. mushrooms flour to thicken 1/4 lb. butter 1/2 pt. sweet cream

To one pound of cleaned and well strained mushrooms, add 1/4 lb. of fresh butter. Allow mushrooms to cook in butter about five minutes. Sprinkle enough flour to thicken.

When well mixed, pour in gently a little more than 1/2 pint of sweet cream. Allow it to boil, add salt and pepper to taste.

MRS. ENOCH RAUH.

[Illustration]

Macaroni a la Italienne

2 lbs. ground meat 2 onions 1 large tablespoon butter 1 1/2 tablespoons sugar salt and pepper to taste 1 large can tomatoes 2 lbs. macaroni Parmesan cheese 2, 3 or 4 cups water

Put butter in a pan and allow it to melt, add onions and cook until light brown, not dark. Now add meat and cook slowly, now add sugar, and seasoning and tomatoes, and as it cooks down add 1 cup of water. Allow it to cook three hours or longer, adding more water as it needs it. It will turn dark, almost a mahogany, as it nears the finishing point. When almost done put macaroni on in plenty of boiling salt water and cook almost twenty minutes. Do not allow it to cook entirely. When done drain off water. Now take baking dish, and put a layer of macaroni on bottom, now a layer of parmesan cheese, now a layer of the tomato and meat sauce, now a layer of cheese and repeat with macaroni, cheese, sauce, etc., until the top is reached. Put on a generous layer of sauce and cheese and allow it to bake about a half hour in a medium oven, being careful that it is not too hot.

Regarding how much water to add must be determined by cook. Some times it boils more rapidly. The sauce must not be too thin.

To serve with Macaroni Italienne the following is very fine.

Have the butcher cut a 2 pound round steak as thin as possible and prepare the following way:

1 generous cup grated bread crumbs 2 anchovies, cut fine 1/2 tablespoon parsley, cut fine 3 eggs boiled hard 1/2 tablespoon parmesan cheese seasoning to taste

Grate the bread, cut anchovies and parsley fine. Mix all with seasoning and cheese and spread on steak. Now place the eggs which have been boiled hard, peel, and allow to remain whole on top of bread crumbs, etc. Place at equal distance from each other, and roll up and bind with skewers or cord. Put this into the pot with the tomato and meat sauce and allow it to cook until the sauce is done, at which time the meat roll will also be ready to serve. Place the roll on a dish and cut in slices.

This, with a light salad, is sufficient for a dinner.

Rice With Cheese

Cook a cup of rice in rapidly boiling, salted water until almost ready for the table. Drain, mix with a pint of white sauce, pour into a baking dish, cover with slices of cheese, and bake in a moderate oven twenty minutes.

The white sauce may also be flavored with cheese.

Rice With Nuts

Prepare rice as above, and mingle with white sauce; add half a cup of chopped nuts--pecans or hickory nuts preferred; sprinkle a few chopped nuts over surface, and brown in quick oven.

MRS. SAMUEL SEMPLE, President, State Federation of Pennsylvania Women.

Carrot Croquettes

Boil four large carrots until tender; drain and rub through a sieve, add one cupful of thick white sauce, mix well and season to taste. When cold, shape into croquettes, and fry same as other croquettes.

Potato Balls

Two soup plates of grated potatoes which have been boiled in the skins the day before. Add four tablespoons flour or bread crumbs, a little nutmeg and salt, one-half cup of melted butter and the yolks of four eggs and one cupful croutons (fried bread--in butter--cut into small cubes).

Mix together, then add the beaten whites of the eggs. Mix well and form into balls, then boil in boiling salt water about fifteen or twenty minutes. Serve with bacon cut into small squares on top.

To be eaten with stewed dried fruits cooked together--prunes, apricots, apples.

MRS. RAYMOND ROBINS.

Vegetable Medley, Baked

To take the place of the roast on a meatless menu, try the following:

Soak and boil one-half pint of dried beans to make a pint of pulp, putting it through a colander to remove the skins. Take small can of tomato soup and to this allow a pint of nuts ground, two raw eggs, half a cup of flour browned, one small onion minced and a tablespoon of parsley, also minced. Season to taste with sage, sweet marjoram, celery salt, pepper and paprika and mix the whole well, stirring in half a cup of sweet milk. Put into a well-greased baking tin and brown for 20 minutes in a quick oven. Serve hot on a flat dish as you would a roast with brown gravy or tomato sauce.

Women cannot make a worse mess of voting than men have. They will make mistakes at first. That is to be expected. It will not be their fault, but the fault of the men who have withheld from them what they should have had before this. But eventually they will get their bearings, and will use the ballot to better effect than men have used it.

Whatever the outcome, it will be better to have intelligent women voting than the illiterates and incompetents who have now the right to the vote because they are men. We need to tighten up at one end of the voting question and broaden out at the other. We should take from the ignorant, worthless and unfit men who possess it, that right of suffrage which they do not know how to use. We should give to the thousands of intelligent women of the country the right of suffrage which should be theirs.

IRVIN S. COBB.

[Illustration]

The waste of good materials, the vexation that frequently attends such mismanagement and the curses not unfrequently bestowed on cooks with the usual reflection, that whereas God sends good meat, the devil sends cooks. E. Smith.

SAVORIES

Hot savory and cold salad are always to be recommended--some suggestions that are worth remembering.

A hot savory and a cold salad make a good combination for the summer luncheon, and the savory is a useful dish for the disposition of left-over scraps of meat, fish, etc.