Part 4

The foundation of a savory is usually a triangle or a finger of buttered brown bread toast, or fried bread, pastry or biscuit. The filling may be varied indefinitely, and its arrangement depends upon available materials.

Here are a few suggestions for the use of materials common to all households.

He that eats well and drinks well, should do his duty well.

Tomato Toast

Half an ounce of butter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the butter and add the tomato (either canned or fresh stewed), then the grated cheese; sprinkle with paprika and heat on the stove. Cut bread into rounds or small squares, fry and pour over each slice the hot tomato mixture.

Ham Toast

Mince a little left-over boiled ham very finely. Warm it in a pan with a piece of butter. Add a little pepper and paprika. When very hot pile on hot buttered toast. Any left-over scraps of fish or meat may be used up in a similar way, and make an excellent savory to serve with a green salad.

Cheese Savories

Butter slices of bread and sprinkle over them a mixture of grated cheese and paprika. Set them in a pan and place the pan in the oven, leaving it there until the bread is colored, and the cheese set. Serve very hot.

Sardine Savories

Sardines, one hard boiled egg, brown bread, parsley. Cut the brown bread into strips and butter them. Remove the skin and the bones from the sardines and lay one fish on each finger of the bread. Chop the white of the egg into fine pieces and rub the yolk through a strainer. Chop the parsley very fine and decorate each sardine with layers of the white, the yolk and the chopped parsley. Season with pepper and salt.

Oyster Savories

These make a more substantial dish, and are delicious when served with a celery salad: Six oysters, six slices of bacon, fried bread, seasoning. Cut very thin strips of bacon that can be purchased already shaved is best for the purpose. Season the oysters with pepper and salt, and wrap each in a slice of the bacon, pinning it together with a wooden splint (a toothpick). Place each oyster on a round of toast or of fried bread, and cook in the oven for about five minutes. Serve very hot, and sprinkle with pepper.

Savory Rice and Tomato

Fry until crisp a quarter pound of salt pork. Put into the pan with it a medium-sized onion, minced fine and brown. All this to three cupfuls of boiled rice; mix in two green peppers seeded and chopped, and a cupful of tomato sauce. Season all to taste with salt and pepper, turn into a buttered baking dish, sprinkle with fine breadcrumbs and small pieces of butter. Brown.

Stuffed Celery

A most delicious relish is made with Roquefort cheese, the size of a walnut, rubbed in with equal quantity of butter, moistened with sherry (lemon juice will serve if sherry be not available), and seasoned with salt, pepper, celery salt, and paprika; then squeezed into the troughs of a dozen slender, succulent sticks of celery. This is a very appropriate prelude to a dinner of roast duck.

JACK LONDON.

Here is bread which strengthens man's heart, and, therefore, is called the staff of life. Mathew Henry

BREAD, ROLLS, ETC.

Fine Bread

3 small potatoes 1 tablespoon lard 2 handfuls salt 1 handful sugar

Soak the magic yeast cake in a little luke warm water. Add a little flour to this, and let it stand an hour. Boil the potatoes in 2 quarts water: when soft put through sieve and then set aside to cool in the potato water. Add to this the lard, salt and sugar.

About 4 in the afternoon put the liquid in large bread riser. Add about 3 quarts of flour, beat thoroughly for at least 10 minutes; now add dissolved yeast to it; let sponge rise until going to bed and then stiffen. Knead until dough does not stick to the hands about 20 to 25 minutes. It will double in size. In morning put in bread pans and let rise one hour or more. Bake in moderately hot oven one hour.

Many persons prefer stiffening the bread in the morning. In this case set the sponge later in the evening and allow it to rise all night, stiffening with the flour in the morning instead of the evening. Of course this allows the baking to be rather late in the day.

MRS. MEDILL MCCORMICK.

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Excellent Nut Bread

Two cupfuls of white flour (sifted), two cupfuls of graham or entire wheat flour (sifted if one chooses), one-half cup of New Orleans molasses, little salt, two cupfuls of milk or water, one cupful of walnut meats (cut up fine), one teaspoonful of soda dissolved in milk, about two tablespoons melted butter. Let raise 20 minutes. Bake about one hour in moderate oven.

Virginia Batter Bread

2 cups milk Salt to taste 1 tablespoon butter 1/2 cup of cream 1/2 cup white corn meal 2 to 5 well beaten eggs

Put in double boiler 2 cups of milk and 1/2 cup of cream. When this reaches boiling point salt to taste. While stirring constantly sift in 1/2 cup of white corn meal (this is best). Boil 5 minutes still stirring, then add 1 tablespoon of butter and from 2 to 5 well beaten eggs (beaten separately) 1 for each person is a good rule.

Pour into a greased baking dish and bake in a quick oven until brown like a custard. It must be eaten hot with butter and is a good breakfast dish.

MRS. K. W. BARRETT.

Bran Bread

4 cups sterilized bran 2 cups buttermilk raisins if desired 2 cups white flour 1/2 teaspoon soda

Bake until thoroughly done.

[Illustration]

Editress Suffrage Cook Book:

I take pleasure in sending you a portrait and also my favorite recipe for food, which I hope will be of some use to you and help the cause along.

Mush should be made only of the whole meal flour of the grain and well cleaned before grinding. Whole wheat flour, whole Indian Corn Meal, whole wheat and whole barley meal are examples of the raw materials.

Take one pint (pound) of meal, 1/2 teaspoon of salt, four pints (pounds) of water. Add the salt to the water and after boiling stir in slowly, so as to avoid making lumps, the meal until all is used. Break up any lumps that may form with the ladle until the mass is homogeneous.

Cover the vessel and boil slowly over a low fire so as not to burn the contents, for an hour. Or better after bringing to a boil in a closed vessel place in a fireless cooker over night.

This is the best breakfast food that can be had and the quantity above mentioned is sufficient for from four to six persons. The cost of the raw material based on the farmer's price is not over 1 1/2 cents.

Variation: Mush may also be made with cold water by careful and continuous stirring. There is some advantage of stirring the meal in cold water as there is no danger of lumping but without very vigorous stirring especially at the bottom, the meal may scorch during the heating of the water.

The food above described is useful especially for growing children as the whole meal or flour produce the elements which nourish all the tissues of the body.

Respectfully, DR. HARVEY W. WILEY.

Dr. Wiley urges house wives to grind their own wheat flour and corn meal, using the coffee grinder for the work. The degree of fineness of flour is regulated by frequent grindings.

The improvement in flavor and freshness of cakes, breads and mush made from home ground wheat and corn will absolutely prove a revelation.

[Illustration]

Polenta--Corn Meal

Take an iron kettle, put in two quarts water with one tablespoon salt. Heat and before boiling, slowly pour in your corn meal, stirring continuously until you have it very stiff. Put on lid and let boil for an hour or more. Turn out in a pan and keep warm. Later this is turned out on a platter for the table.

Cut it in pieces of about an inch wide for each plate and on this the following sauce is added with a teaspoon Parmesan cheese added to each piece.

Brown a good sized onion in two tablespoons butter, add 1/2 clove of garlic, about 5 pieces of dried mushroom, being well soaked in water (use the water also) dissolve a little extract of beef, pouring that into this with a little more water, salt and some paprika--a pinch of sugar and 1/3 teaspoon vinegar.

A little flour to make a nice gravy. This makes it very palatable.

It takes about ten minutes to cook.

Serve in gravy bowl--a spoonful on each piece of Polenta. Added to that the grated cheese, is all that is needed for a whole meal. Apple sauce should be served with this dish.

Man doth not live by bread alone. --Owen Meredith

Corn Bread

1 pint corn meal 1 pint flour 1 teaspoon soda 2 teaspoons cream of tartar 1 teaspoon salt 1 tablespoon sugar 1/4 cup melted butter 1 pint milk 1 egg

Mix the dry ingredients together. Bake in rather quick oven.

Nut Bread

1 beaten egg 1 1/2 cups sweet milk 1 cup light brown sugar 1 cup nuts (Chop before measuring) 4 cups flour 4 teaspoons baking powder

Let rise 30 minutes. Bake one hour.

Hymen Bread

1 lb. genuine old love 7/8 lb. common sense 3/4 lb. generosity 1/2 lb. toleration 1/2 lb. charity 1 pinch humor

(always to be taken with a grain of salt.)

Good for 365 days in the year.

Corn Bread

1 cup flour 2 cups corn meal (yellow) 1/2 cup sugar 3 teaspoons baking powder 1/4 teaspoon salt 2 eggs 2 cups milk 1 tablespoon butter

Sift all dry ingredients--sugar, flour, meal, salt and baking powder.

Beat yolks and add milk, stir into dry materials. Now beat whites stiff and add. Lastly stir in melted butter. Bake in greased pans about twenty to thirty minutes.

Brown Bread

1 cup sweet milk 1/2 cup brown sugar 1 teaspoon salt Graham flour to make a stiff batter 1 cup sour milk 1/2 cup molasses 1 small teaspoon baking soda

Bake 1 hour and a quarter in a moderate oven. Stir in soda, dissolved, last thing, beating well. This makes 2 small loaves.

Egg Bread

1 quart meal 1 teaspoon salt 3 eggs 1 cup milk 1 tablespoon lard and butter

Pour a little boiling water over 1 quart of meal to scald it. Add a little salt and stir in yolks of 3 eggs, 1 cup milk, 1 tablespoon of lard and butter melted. Add the whites last, well beaten.

Bake in a moderate oven till well done--almost an hour.

Quick Waffles

2 eggs 1 quart of milk 1 quart of flour a little salt 1 tablespoon molten butter 1 teaspoon sugar

Beat the eggs very light; then gradually mix in the milk, flour and salt; add melted butter.

Pour into the waffle iron and bake at once.

Grease irons well and do not put in too much batter.

Dumplings That Never Fall

Two cupfuls of flour, two heaping teaspoons of baking powder, one-half teaspoon of salt and one cupful of sweet milk. Stir and drop in small spoonfuls into plenty of water, in which meat is boiling. Boil with cover off for fifteen minutes, then put cover on and boil ten minutes longer. These are very fine with either beef or chicken.

STATE OF ARIZONA EXECUTIVE MANSION

Since equal suffrage became effective in Arizona in December, 1912, the many critics of the innovation have been quite effectually silenced by the advantageous manner in which enfranchisement of women has operated. Not only have the women of this state evinced an intelligent and active interest in governmental issues, but in several instances important offices have been conferred upon that element of the electorate which recently acquired the elective franchise. Kindly assure your co-workers in Pennsylvania of my best wishes for their success.

W. P. HUNT. Governor.

[Illustration]

French Rolls

3 eggs 3 ounces butter 1 quart of flour 1 pint sweet milk 1 cake yeast a little salt

Beat the eggs very light; melt the butter in the milk; add a little flour and a little milk until all is mixed; then add yeast before all the milk and flour are added.

Make into rolls and bake in a pan.

This should be made up at night and set to rise, and baked the next morning.

Drop Muffins

3 eggs 1 quart of milk 1 tablespoon butter 3/4 cake yeast flour to make a batter stiff enough for a spoon to stand upright.

Make up at night and in morning drop from spoon into pan. Bake in a quick oven.

We'll bring your friends and ours to this large dinner. It works the better eaten before witnesses. --Cartwright.

Soft Gingerbread

1/2 cup butter 2 eggs 1 cup hot water 1 teaspoon cloves 1 teaspoon soda 1/2 cup sugar 1 teacup molasses 1 teaspoon cinnamon 1 teaspoon ginger 2 1/2 cups flour

Dissolve soda in couple teaspoonfuls hot water.

Gingerbread

1 cup sugar 1 cup molasses 2 1/2 cups flour 3/4 cups lard and butter 2 eggs 1 dessert spoon soda dissolved in cup cold water 1 teaspoon ginger 1 teaspoon cloves 1 teaspoon cinnamon

Bake in slow oven and leave in pan until cold.

Cream Gingerbread

2 eggs, beaten, add 3/4 cup sugar 3/4 cup sour milk 1 tablespoon ginger 3/4 cup molasses 1 teaspoon cinnamon 1 1/2 level teaspoon soda well sifted 2 level cups flour

Bake in gem pans. Greatly improved by adding nuts and raisins.

Cream Gingerbread Cakes

2 eggs 1/2 cup molasses grated rind of 1/2 lemon 1 teaspoon cinnamon 2 cups flour 1/2 cup sugar 3/4 cup thick sour milk 1 saltspoon salt 1 tablespoon ginger 1 1/2 teaspoons soda (level)

Beat 2 eggs until light, add 1/2 cup of sugar, 1/2 cup molasses, 3/4 cup thick sour cream, the grated rind of 1/2 lemon, 1 saltspoon of salt, 1 teaspoon cinnamon, 1 tablespoon ginger, and finally, add 2 cups of well sifted flour mixed with 1 1/2 teaspoons soda (level).

Bake in gem pans. If desired add nuts and raisins which improves them very much.

Parliament Gingerbread

(With apologies to the English Suffragists)

1/2 lb. flour 1/2 lb. treacle 1 oz. butter 1/2 small spoon soda 1 dessert spoon ginger 1 dessert spoon mixed spices 1/2 cup sugar

A bit of hot water in which soda is dissolved.

Put flour in a basin, and rub in butter, and dry ingredients; then, soda and water; pour in treacle, and knead to smooth paste. Roll quite thin and cut in oblongs. Bake about 1/4 hour.

Soft Gingerbread

1 cup sour milk 1/2 cup butter 2 eggs 2 pints flour 1 cup molasses 1/2 cup sugar 1 1/2 teaspoons soda 2 teaspoons ginger

Dr. Van Valja's Griddle Cakes

1 cup boiled rice 1 level tablespoon flour yolks of three eggs pinch salt

Beat the eggs to a froth, put in the rice and flour, bake on rather hot griddle greased with butter--eat with sugar and cinnamon.

Very good for a dyspeptic.

Sally Lunn

1/4 cup sugar 1 egg 2 cups flour 2 tablespoons melted butter 1 cup milk 3 teaspoons baking powder

A good breakfast toast is made by dipping the slices of bread in a pint of milk to which a beaten egg and a pinch of salt are added, and frying.

When Heat Turns Milk Sour

Here is a sour cream filling for cake: Mix equal quantities of thick, sour cream, chopped nuts and raisins. Add a little sugar and lemon juice, enough to give the proper taste, and spread between layers of cake.

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Many kinds of cookies can be made with sour milk. Here is the recipe for a good sort: Cream half a cup of butter with a cup of sugar and add a cup of sour milk in which three-quarters of a teaspoon of soda has been dissolved, and two cups or a little more of flour, sifted with half a teaspoon of cloves, half a teaspoon of cinnamon and a teaspoon of salt. Chill the dough before cutting the cookies. It must be rolled thin.

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Corn bread can be made with sour milk in this way: Sift a cup of cornmeal with half a cup of flour, half a teaspoon of salt, a tablespoon of shortening (clear chicken fat that has been fried out is a good kind), and then add a cupful of sour milk and a beaten egg. Lastly, add half a teaspoon of soda. It is well to add the soda last, where a light mixture is desired, as it begins to give off carbon dioxide, the gas that makes the dough rise, as soon as it is moist and comes in contact with the acid of the sour milk.

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Graham bread made with sour milk in this way is delicious: Sift together a cup and a half of graham flour and one of white. Add a cup of broken nut meats and a teaspoon of salt. Then stir in half a cup of milk and a cup and a half of sour milk, and, lastly, add a teaspoon of soda. The soda may be sifted into a little of the white flour and added last, if adding it with the flour is easier.

CAKES, COOKIES, TARTS, ETC.

Mocha Tart

Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1 tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiff and fold them in with 3/4 cup of flour and 1 teaspoon baking powder. Bake in 2 layers in oven.

Filling for Mocha Tart

3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha extract. Sugar to taste. Ice top with boiled icing flavored with one tablespoon of mocha extract.

Icing

1 coffee cup sugar 2 Eggs 2 tablespoons butter 2 lemons (juice)

Beat all together and boil until it jellies. For orange cake use oranges instead of lemons.

Filling

1 Lemon 1 cup Water 1/2 cup Sugar 1 tablespoon Corn Starch 1 Egg Grated lemon rind 1 teaspoonful butter

Icing

3 cups brown sugar 1 cup sweet milk 3 large tablespoons butter

Boil until it will make a ball in cold water. Then beat until thick enough to spread on cake. Flavor with vanilla.

Filling for Cake

3 grated apples 1 cup sugar 1 egg

Juice and grated rind of an orange or lemon. Let it come to a boil.

Delicious Nut Cake

Old English Recipe, year 1600

Coffee cup is used for measure.

2 cups of sugar rolled fine or sifted 1 cup of butter--creamed together 3 cups of flour--sifted 4 times 1 cup of cold water 4 eggs, whites and yolks beaten separately 2 large cups of walnut chopped or rolled 2 teaspoons of cream of tartar--level measure

Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add water, then flour, mix the tartar in it--then nuts, then beaten whites of eggs. Bake 3/4 of an hour if loaf, or half hour if divided into two portions or layers.

Icing

4 cups sugar 1/2 pint hot water 4 eggs beaten citric acid about size of pea vanilla

Boil water and sugar until it threads. Pour over the beaten whites of 4 eggs. Beat until almost cold then add citric acid dissolved in one teaspoon boiling water, flavor with vanilla and spread between layers and over cake.

This keeps a long time in a locked closet.

Cookery has become an art, a noble science; cooks are gentlemen. Burton.

Christmas Cakes

1/2 lb. Butter 6 Eggs 1 lb. Powdered Sugar Flour enough to roll Beat eggs separate

Cream butter; add sugar. Separate eggs; beat and add. Then flour to roll.

Cocoanut Tarts

7 eggs (whites) 1 lb. sugar (pulverized) 1/2 lb. butter 1 cocoanut

Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs until very dry and light; mix well together and bake on pie crusts rolled very thin. This amount will make four large tarts.

Suffrage Angel Cake

(a la Kennedy)

11 eggs 1 full cup Swansdown Flour (after sifting) 1 1/2 cups granulated sugar 1 heaping teaspoon cream of tartar 2 teaspoons vanilla 1 pinch of salt

Beat the eggs until light--not stiff; sift sugar 7 times, add to eggs, beating as little as possible. Sift flour 9 times, using only the cupful, discarding the extra flour; then put in the flour the cream of tartar; add this to the eggs and sugar; now the vanilla. Put in angel cake pan with feet. Put in oven with very little heat. Great care must be used in baking this cake to insure success. Light the oven when you commence preparing material. After the first 10 minutes in oven, increase heat and continue to do so every five minutes until the last 4 or 5 minutes, when strong heat must be used. At thirty minutes remove cake and invert pan allowing to stand thus until cold.

MISS ELIZA KENNEDY.

[Illustration]

Cinnamon Cake

1 cake compressed Yeast 1/4 lb. Butter 1 tablespoon lard 1 1/2 cups sugar Pinch of Salt 1 pint luke warm milk Flour to stiffen

About six o'clock in the evening soak a cake of yeast in a little luke warm water, make sponge with a little flour, water and yeast. Let rise until light, about an hour.

Melt butter and lard and cream with sugar and salt; add luke warm milk and some flour, then stir in sponge and gradually add more flour until stiff, not as stiff as bread dough. Do not knead, simply stiffen.

Let rise until morning, then simply put in square or round cake pans about one and one-half inches thick. Do not roll, just mold with the hands and let rise about an hour.

Cover with little lumps of butter, then sprinkle with sugar and cinnamon and bake twenty minutes. Thin slices of apples can be placed on top, also peaches or almonds, blanched and chipped.

This is the genuine German cinnamon cake, and is excellent.

Inexpensive Spice Cake

1/2 cup shortening 2 cups brown sugar grated rind of lemon 2 eggs, 3 cups flour 1 lb. seeded raisins 1/2 teaspoon cinnamon dash of cloves and nutmeg

Boil raisins in 1 1/2 cups water twenty minutes.

Mix shortening, sugar, lemon rind, eggs and spices, add one cup flour then raisins drained but still hot. Then the other two cups flour and 1/2 cup of the water in which the raisins were boiled to which add 1 teaspoon bi-carbonate soda.

Bake in gem pans in moderate oven. This makes 30 cakes which can be iced with white or chocolate icing.

Black Walnut Cake

1 cup butter (creamed) 1 cup sugar 4 eggs 1 cup milk 2 teaspoons baking powder Flour to stiffen 1 cup walnuts 1 teaspoon vanilla

Bake 20 or 30 minutes according to oven.

Scripture Cake

1 cup of butter--Judges 5 chap. 25 Verse 3 1/2 " " flour--1 Kings 4 " 22 " 3 " " sugar--Jeremiah 6 " 20 " 2 " " raisins--1 Sam'l 30 " 12 " 2 " " figs--1 Sam'l 30 " 12 " 1 " " water--Genesis 24 " 17 " 1 " " almond--Genesis 43 " 11 " 6 eggs--Isaiah 10 " 14 " 1 tablespoon of Honey--Exodus 33 " 3 " A pinch of salt--Leviticus 2 " 13 " Spices to taste--1 Kings 10 " 10 "