The Suffrage Cook Book Part 9

Mix together, then add the beaten whites of the eggs. Mix well and form into b.a.l.l.s, 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.

[Ill.u.s.tration]

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 G.o.d 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 sc.r.a.ps of meat, fish, etc.

The foundation of a savory is usually a triangle or a finger of b.u.t.tered 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 b.u.t.ter, two ounces of grated cheese, one tablespoon of tomato; paprika. Melt the b.u.t.ter 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 b.u.t.ter. Add a little pepper and paprika. When very hot pile on hot b.u.t.tered toast. Any left-over sc.r.a.ps 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

b.u.t.ter 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 b.u.t.ter 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 b.u.t.tered baking dish, sprinkle with fine breadcrumbs and small pieces of b.u.t.ter. Brown.

Stuffed Celery

A most delicious relish is made with Roquefort cheese, the size of a walnut, rubbed in with equal quant.i.ty of b.u.t.ter, 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.