Part 7

Pare and shred a ripe pineapple, add one cup of sugar and let stand for several hours. Drain off one cup of the juice, boil it with three-quarters of a cup of sugar for 10 minutes. Add slowly to well beaten yolks of four eggs, and cook in a double boiler, stirring all the time, until the mixture will coat the spoon. Remove from the fire and beat until cold. Then add two tablespoons of lemon juice and two cups of cream whipped to a stiff froth.

Pack in a mold, cover tightly and surround with ice and salt for four hours.

Rice

3/4 cup of rice washed 7 times 1/2 cup currants 1 1/4 cups milk Yolk of 1 egg 2 1/2 tablespoons sugar 1 small piece lemon rind

Boil rice in a large quantity of boiling water for 20 minutes; drain and add milk, sugar, lemon rind, currants. Let cook slowly for 15 minutes and remove from fire; beat the yolk of an egg in a little milk and stir in the rice.

Do not set back on the fire. Serve cold.

Pittsburgh Sherbet

Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar. When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.

Lemon Sherbet

1 quart milk 2 cups sugar juice 3 lemons

Dissolve sugar in milk, place in freezer. Add lemon juice after freezer has been packed. Add juice rapidly and with violent stirring, then immediately place in dasher and turn the crank until frozen.

Fruit Cocktails

Peel and cut one orange and one grapefruit into small pieces, removing all seeds and white bits of skin, add two sliced bananas, a tablespoon of chopped or grated pineapple, sweeten to taste, and mix with the juice from a can of pineapple. Stand in a very cold place, or put in the ice cream freezer and partially freeze, serve in small glasses and ornament with maraschino cherries. Reserve the remaining pineapple for a luncheon dish.

Synthetic Quince

An Accidental Discovery

I put too much water with my rhubarb and had a whole dishful of beautiful pink juice left over, about a quart. In this I cooked some apples, quartered, and stewed till soft, and just as an experiment added a saucerful of strawberries--also "left over."

The result, being served, looked and tasted exactly like quince, except that the apple was a little softer.

CHARLOTTE PERKIN GILMAN.

[Illustration]

Grape Juice Cup

Soak the grated rind of one orange in the juice of one lemon for 15 minutes. To this add a cupful of boiling water and a tablespoon of sugar.

Place in a saucepan of granite ware and add one quart of unfermented grape juice, four whole cloves and a pinch of powdered mace. Bring slowly to the boiling point and simmer for ten minutes.

Boil together one cupful of sugar and two tablespoons of water without stirring until it spins a thread.

Pour this gradually upon the stiffly beaten whites of two eggs. Add the boiling grape juice, dust lightly with grated nutmeg and serve immediately.

Live while you live, the epicure would say and seize the pleasures of the present day. Doddridge

Peppermint Cup

Soak half an ounce of pulverized gum arabic in half a cupful of cold water for 30 minutes. Dissolve it over hot water.

Add one cupful of powdered sugar and cook until it will spin a thread.

Pour this upon the stiffly beaten whites of two eggs, and when well blended add gradually a pint of boiling cream, a few drops of essence of peppermint and a tiny pinch of baking soda.

Serve while it foams, sprinkled with a little powdered cinnamon.

Unquiet meals make ill digestions. Comedy of Errors

Amber Marmalade

1 orange 1 grape fruit 1 lemon

Slice very thin. Measure the fruit and add 3 times the quantity of water. Stand in an earthen dish over night and in morning boil for ten minutes. Stand another night and the second morning add pint for pint of sugar and boil steadily until it jellies.

This should make 8 or 10 glasses but the size of fruit determines the quantity. Stir as little as possible during the two hours or more of the cooking which it requires. Do not use the rind of the grape fruit.

Grape Juice

5 lbs Concord Grapes 1 quart water sugar

Boil grapes five to ten minutes. Then strain through a wire strainer and afterwards cheese cloth. To every quart of juice add 1 lb. sugar. Bottle and seal.

PRESERVES, PICKLES, ETC.

Sour Pickles

1 peck green tomatoes 1 lb. figs 1 lb. seeded raisins 1 cup vinegar 4 cups sugar 20 cloves A few sticks cinnamon

Sweet Pickles

Tomato and Fig Pickles

One peck of green tomatoes sliced and salted in layers, place in granite boiler over night. In the morning drain off brine and rinse in cold water.

Chop up a pound of figs, add to the tomatoes, cover with vinegar and boil twenty minutes; add 1 pound of seeded raisins, 1 cup of vinegar, 4 cups of sugar, 20 cloves and a few sticks of cinnamon tied in a cheese cloth bag, and cook together slowly for 3/4 of an hour.

LUCRETIA L. BLANKENBURG.

[Illustration]

Lemon Butter

6 eggs 3 very large lemons (rind and juice) 2 cups sugar 2 tablespoons water butter size of walnut

Mix all together with Dove egg beater and cook until it boils. Watch that it does not burn.

Kumquat Preserves

1 quart fruit to 1 pint sugar

Cut the Kumquats into halves, pick out seeds, cover with cold water and bring to a boil. In the meantime have your syrup boiling--1 pint sugar to 3 pints water.

Drain fruit and put in syrup and simmer slowly for 1 hour. Take out fruit and continue to simmer syrup until it begins to get thick.

Put the fruit into syrup--place preserving kettle in pot of boiling water and let them, or let the water continue boiling until syrup is thick as you like it. Put 1/4 teaspoon fine salt in first water, as it adds a fine flavor. Grate stem off skin deep.

STATE OF WASHINGTON OFFICE OF GOVERNOR OLYMPIA.

December 22, 1914.

Editress Suffrage Cook Book:

I have at hand your letter of the 16th inst., asking an expression from me regarding Woman Suffrage in the State of Washington.

Replying, I desire to say that the women of the State of Washington have had the right to vote for something more than three years. I know of no one who was in favor of giving them this right who to-day opposes it, and large numbers of those who were opposed now favor women having the ballot. The results in the State of Washington certainly indicate that women assist in public affairs, rather than otherwise, by having the right to vote.

Agreeable to your request, I am sending a photograph of myself under separate cover; also card carrying my autograph.

Yours very truly, ERNEST LISTER, Governor.

[Illustration]

Hire me twenty cooks. --Shakespeare

Prunes and Chestnuts

3 lbs. dried prunes 2 lbs. large chestnuts 1/2 lb. Sultana raisins 1 table spoon butter 1/2 cup of sugar 1/3 cup of vinegar Pinch of cloves 2 tea spoons of flour

Peel chestnuts and boil until skin can be removed. Boil prunes and raisins together until soft, add chestnuts, sugar, salt, cloves and butter, when well cooked thicken with flour and vinegar stirred together.

Heavenly Hash

2 boxes red raspberries 2 quarts red currants 2 quarts cherries 1 quart gooseberries

Stem currants and seed cherries, then measure fruit. To each cup of fruit allow equal amount of sugar. Put the fruit in kettle and add 1/2 cup of water; when it comes to boil add sugar and boil 20 minutes, then put in jelly glasses.

Apple Butter

1 peck tart apples (made into sauce and strained) 1 quart grape juice 2 teaspoons cinnamon 1/2 teaspoon salt 2 cups light brown sugar 2 teaspoons nutmeg

Boil two hours or longer.

Orange Marmalade

6 oranges 2 lemons

Slice in small pieces, add six pints of water and let stand in covered dish for 24 hours. Then boil 1 1/4 hours; let stand another 24 hours. Then add pint for pint of sugar with the mixture and boil until it jells. (About 45 minutes).

Rhubarb and Fig Jam

Cut five pounds rhubarb into inch pieces without peeling. Add one pound figs, four pounds sugar, the grated yellow rind and juice of one lemon and let stand all night. In the morning simmer for an hour. Nut meats may be added if desired.

Brandied Peaches

Take off skins with boiling water. For each pound of fruit allow 1/2 cupful of sugar and 1/2 pint of water. When syrup is boiling, put in peaches, a few at a time, and cook until done, but not too soft. Just pierce with straw.

Spread on platters to cool.

When cool, put in jars and fill up with the syrup mixed with just as much good brandy.

Have syrup thick and seal hot.

Cauliflower Pickles

3 heads cauliflower 2 quarts cucumbers cut in cubes 1 quart onions cut fine 1 pint green peppers cut fine

Mustard Sauce

1 quart vinegar (if white wine vinegar use 1 pint water and 1 pint vinegar as it is too strong) 6 tablespoons mustard (Coleman's) 1 teaspoon tumeric 1 cup (small) flour 2 cups sugar 3 tablespoons salt

Boil onions, peppers in the vinegar; then add the cucumber. After it has boiled a few minutes add the cauliflower and then the mustard sauce. Boil together a few minutes; bottle and seal hot.

The cauliflower must be boiled alone before adding.

This is very excellent.

Relish

30 large tomatoes 8 large onions 8 large red peppers 5 tablespoons salt 10 tablespoons sugar 9 cups vinegar

Cut the tomatoes and onions and boil one hour with the sugar, vinegar and salt; at the end of an hour put it through a sieve; now return to the stove and add your red peppers, cut very fine, and cook one more hour. Have it about the consistency of thick cream and bottle hot. Very fine for cold meats, fish, etc.

Chili Sauce

30 large red tomatoes 12 medium sized onions 4 red peppers 3 teaspoons salt 12 teaspoons brown sugar 10 cups cider vinegar

Chop tomatoes by themselves, then add finely chopped onions and peppers. Lastly add sugar, salt and vinegar mixing well. Boil 2 hours and can.

Pickles

1 peck medium sized pickles 1 gallon cider vinegar 1 cup sugar 1 cup mustard 1 cup salt

Wash pickles well and pack in stone crock. Dissolve mustard in some of the vinegar and mix all together and pour over pickles cold. Put on a weight--ready to use in three days.

Tomato Pickle

2 gallon crocks of sliced green tomatoes sprinkled with salt. 4 small sliced onions mixed and let stand 2 quarts cider vinegar, heated and added 5 cents' worth mixed spices 2 lbs. brown sugar, and boil.

Makes 3 quarts of pickles Corn Salad

2 doz. ears of corn; boil twenty minutes on cob. Cut off cob; chop one head cabbage; 3 green peppers, and 1 red pepper. Mix together. Put in kettle with four pints vinegar; 3 tablespoons salt, 2 tablespoons ground mustard; 4 cups sugar; 2 teaspoons celery seed. Cook 20 minutes.

Tomato Catsup (very fine)

To 1/2 bushel skinned Tomatoes, add 1 quart good vinegar 1 pound salt 1 pound black pepper (whole) 1 ounce African Cayenne pepper 1/4 pound allspice (whole) 1 ounce cloves 3 small boxes mustard (use less if you do not wish it very hot) 4 cloves of garlic 6 onions (large) 1 pound brown sugar 1 pint peach leaves

Boil this mass for 3 hours, stirring constantly to keep from burning. When cool, strain through a sieve and bottle for use. Vegetable coloring may be used if you wish it to remain a bright red. (A family recipe handed down for generations and very good, indeed).

CANDIES, ETC.

Five Oz. Childhood Fondant

1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest

This should be on hand in every household where children gladden the hearth. Wherever possible distribute it among the little children of the poor.

Rose Leaves Candied

Take red roses, remove all the whites at the bottom. Take three times their weight in sugar, put a pint of water to a pint of roses, skin well, shred the roses a little before you put them into the water, and cover them, and when the leaves are tender, put in the sugar.

Keep stirring lest they burn and the syrup be consumed.

Delicious Fudge

Delicious fudge is made with sour cream instead of fresh milk or cream.

Taffy

2 lbs. brown sugar 1 tablespoon butter 1 tablespoon golden syrup 3/4 cup water 1 teaspoon vanilla 1 tablespoon white vinegar

Mix well and allow it to boil slowly. Skim but do not stir. Boil until a little hardens in water. Then add the vanilla and vinegar.

Now pour into buttered tins and when the edges harden, draw lightly to the center. When cool pull until light. When doing so flour the hands lightly.

Creole Balls

Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons. Boil into little balls and dip in maple or chocolate fondant.

Chocolate Caramels

1 pint brown sugar 1 gill milk 1/2 pint molasses 1/2 cake sweetened chocolate 1 generous teaspoon butter 1 tablespoon vanilla

Boil all of the ingredients (except the vanilla) over a slow fire until dissolved, and stir occasionally as it burns easily. Test by dropping little in water. If it hardens quickly, remove at once from the fire. Add vanilla and pour into buttered pans.

When cool, cut in squares with a buttered knife.

Sea Foam

For sea foam candy cook three cupfuls of light brown sugar, a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water. Pour it slowly over the stiffly beaten whites of two eggs, beating continually until the candy is stiff enough to hold its shape. Then work in half a cupful of chopped nuts and half a teaspoon of vanilla. Drop in small pieces on waxed paper.

How to Make Good Coffee

When the National Coffee Roasters' Association tells how to make good coffee the housewife is naturally interested, no matter how fervently the family may praise her own brew. Coffee is the business of these gentlemen. They know it from the scientific standpoint as well as practically. Their opinion as to the best method of preparing it for the table is, therefore, worth consideration.

They tell us, first of all, that the virtues of the infusion depend primarily upon the fineness with which the roasted bean is ground. Careful experiments have shown, indeed, that when pulverized it gives a larger yield of full strength beverage than in any other shape, so that such grinding is urged in the interest of economy, as well as from a gastronomic standpoint.

The grinding, however, must be done immediately before the coffee is made. Otherwise no little of the delicate and much prized flavor of the bean will escape.

The method of making the infusion is governed by the solubility of the various elements composing the coffee. The caffeine and caffetannic acid readily dissolve in cold water, but the delicate flavoring oils require a considerable degree of heat. It so happens that water at the boiling point, 212 deg. F., is twice as effective in extracting these flavors as when at a temperature of 150 deg. F.

Nevertheless, the usual method of boiling the coffee is unsparingly condemned by the association. The infusion thus made is very high in caffeine and tannic acid. It is muddy, too, and overrich in dissolved fibrous and bitter matters. As most of the deleterious effects of coffee are due to dissolved tannin, owing to excessive boiling or the use of grounds a second time, this method of making the beverage is unqualifiedly condemned.

Steeping--that is, placing the coffee in cold water and permitting it to come to a boil--is also deprecated. An infusion so made contains less caffeine, to be sure, but it lacks the desired aromatic flavor and the characteristic coffee taste.

In fine, the association leans to a method of coffee making known as filtration. This consists in pouring boiling water once through finely pulverized coffee confined in a close-meshed muslin bag. The resultant infusion is one in which the percentage of tannin is extremely low. There is a medium amount of caffeine, but the full flavor and characteristic taste are present.

STATE OF OREGON EXECUTIVE DEPARTMENT SALEM.

Dec. 22, 1914.

Editress Suffrage Cook Book:

This is to acknowledge yours of the 16th instant, in reference to women's suffrage, and in reply will say that while this right has been enjoyed but a short time by our women, they have been making excellent use of it. They are prompt to register and vote, and their influence is most always found upon the side of better government. The result of their efforts is already being reflected in a number of important measures recently adopted in this state, which will make for the public good.

Very truly yours, OSWALD WEST. Governor.

[Illustration]

Cottage Cheese

To make cottage cheese effectively, with an aroma and delicacy equal to its nourishment, a rich milk which has not lost time in souring should be put in an earthenware or stone jar with the lid on, and placed in hot water over a very slow fire until it is well heated with the curd clotted from the whey. When it begins to steam the curd is drained a very short period through cheese cloth. Well mixed with salt and butter and pepper it is an ideal muscle and tissue maker.

Cottage cheese is much more easily turned into brawn, brain and bone than any of the less porous, less ripe cheeses. In fact the curious uncomfortably bloated sensation experienced by many who eat other varieties of cheese is uncommon with cottage cheese.

Faulty mastication, peculiar susceptibilities to casein and an excess of other solid foods often causes the distress which follows cheese eating. If well emulsified with saliva by the teeth or mixed with water and not gulped down, cottage cheese serves every sort of food purpose.

ALBUMINOUS BEVERAGES

The following recipes were kindly contributed by Alida Frances Pattee, author of "Practical Dietetics," an invaluable book for the home.

When a large amount of nutriment is required the albuminized drinks are valuable.

The egg is a fluid food until its albumen is coagulated by heat. Often the white of egg, dissolved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certain non-febrile diseases, especially for the forced alimentation of phthisis and melancholia. There are occasional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt to produce nausea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whites only should be used.

Albuminized drinks are most easily prepared cold. When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stirring constantly, so that lumps of coagulated albumen do not form.

_For the Diabetic._ In all the albuminous drinks substitute Sweetina for the sugar. The fuel value will be 60 calories less in every recipe than when one tablespoon of sugar is used.

Energy Value of an Egg

1 medium egg (without shell) 60 Calories 1 white of egg (average) 13 " 1 yolk of egg (average) 48 "

Egg Broth, 319 Calories[1]

Yolk 1 egg 1 tablespoon sugar Speck salt 1 cup hot milk Brandy or some other stimulant if required.

Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.

NOTE.--Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.

Egg-Nog No. I, 231 Calories[1]

1 egg Speck salt 3/4 tablespoon sugar 3/4 Cup milk 1 1/2 tablespoon wine or 1 tablespoon brandy (or less)

Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

NOTE.--Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.

Egg-Nog No. II, 231 Calories[2]

1 egg 3/4 tablespoon sugar Speck salt 3/4 Cup milk 1 tablespoon brandy (or less)

Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.

Junket Egg-Nog, 289 Calories[3]

1 egg 1 cup milk 1 tablespoon sugar 2 teaspoons rum, brandy or wine 1/2 Hansen's Junket Tablet

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

Beef Egg-Nog, 200 Calories

1 egg Speck salt 1 tablespoon sugar 1/2 cup hot beef broth 1 tablespoon brandy

Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.

Coffee Egg-Nog, 175 Calories[4]

1 egg 1 1/2 teaspoon sugar 1/2 scant cup milk or cream 1/2 scant cup strong coffee

Chill ingredients, and blend as for Egg-nog No. II.

Pineapple Egg-Nog

Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.

Egg and Rum, 315 Calories

1 cup fresh milk Yolk 1 egg 1 tablespoon sugar Speck salt Few grains nutmeg 1 tablespoon rum

Beat yolk, add sugar, salt and nutmeg; add milk and rum.

NOTE.--For consumptives, taken at about 6 A. M., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion.

Egg and Brandy, 350 Calories[2]

3 Eggs 4 tablespoons cold water Nutmeg 4 tablespoons brandy Sugar

Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added. Give a tablespoonful at a time.

Egg and Wine, 125 Calories[5]

1 egg 1/2 cup cold water Sugar 1 wineglass sherry Nutmeg

Beat the egg. Heat the water and wine together but not boiling; pour onto the egg, stirring constantly; flavor with sugar and nutmeg.

Egg Lemonade, 192 Calories

1 egg 2 tablespoons sugar 2 tablespoons lemon juice 1 cup cold water

Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired.

Malted Milk and Egg, 120 Calories