The Woman Suffrage Cook Book

Bread, Boil one pint or one quart of milk, according to the quantity of bread required. Pour it on the flour, and stir with a spoon until of the consistency of what our grandmothers called “popped robins.” Add cold water, mixing with the hand. When cool enough not to scald the yeast, add a cup, and knead until it will not stick to the board,— about half an hour. Let it rise over night. Make into loaves or breakfast biscuit; let it rise again and bake.

From The Woman Suffrage Cook Book, 1886, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve an ounce cake of Fleischmann’s, or some other good compressed yeast, and a teaspoonful of salt, in a quart of lukewarm wetting — either milk, or water, or milk and water in equal proportion — and gradually stir in flour with a wooden spoon until the dough is of sufficient consistency to be turned or lifted from the bowl in a mass. Add flour as desired, until it can be worked without sticking to the molding board or the fingers, then put in a warm earthen bowl, well greased, cover with a bread towel and blanket, and set to rise till light, which, if kept at a temperature of 75°, will be in about three hours. As soon as sufficiently light, form into loaves or rolls, put into greased pans, cover as before, and'again set to rise for an hour, or until light, and then bake. The surface of the dough should be lightly brushed with melted butter before it is set to rise, to keep it from becoming dry and hard, and the oven should be at the proper temperature when the bread is put in it, and should be kept so during the entire period of baking. If this recipe is strictly followed,..and the yeast and flour are of good quality, it will invariably produce sweet, nutty-flavored, delicious bread and rolls. Mrs. Emma P. Ewing.

From The Woman Suffrage Cook Book, 1886, page 15. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups Indian meal, three cups rye meal, one cup molasses, one tea spoonful saleratus; work up with milk about as thick as johnny-cake, butter the steamer, pour in, cook about five hours. Mrs. Sarah R. Bowditch. Brown each Two cups of Indian meal, two cups of rye meal, one cup of flour, one large cup of molasses, one teaspoonful of soda. Mix soft with warm water.’' Steam five hours.

From The Woman Suffrage Cook Book, 1886, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Browr sad. Two cups yellow corn meal, two cups sifted graham, twothirds cup molasses, one-half cup raisins, one small teaspoon salt, one teaspoon j"ull of soda; mix very soft, with butter­ milk, sour milk, of cold water. Steam four hours, finish in the oven one-half hour. I prefer an earthen dish.for' the better cooking. A little less soda when water is used.

From The Woman Suffrage Cook Book, 1886, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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wa Brown Bread. Ingredients: three cups corn meal, two cups rye meal, three cups sour milk, one cup N. O. molasses, one cup raisins, two ten, three teaspoons soda. - ess: sift the corn and rye meal together the milk, molas­ ses and salt together. Dissolve the - m a little warm water. Four the ■ - ■ ' 'F rod molasses, ure is effervescing, pour it into the meal -h beating with a wooded spoon until smooth. Grease a pudding-boiler and pour in the batter, a little at a time, adding the raisins in layers, until the mould is filled to with­ in about two inches of the top. Cover closely, place in a kettle of boiling water and cook four or five hours, adding more boiling water as that in the kettle evaporates.

From The Woman Suffrage Cook Book, 1886, page 16. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steamed Browr ead. One quart rye meal, a small pint Indian meal well sifted, three teaspoons Royal Baking Powder stirred thoroughly into the meal,- half a cup molasses, two-thirds teaspoon soda dissolved in quite hot water with a piece of butter size of a large walnut. (The soda is for the rye meal and molasses.) Wet the mixture with warm water and milk or clear warm water. Steam in tin or earthen dish six or eight hours. It may be put into the oven half an hour or more to form a crust, if so liked.

From The Woman Suffrage Cook Book, 1886, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oatmeal or Ric. each Two cups cooked oat meal, or rice, salt to taste, two tablespoonfuls of sugar, one cup sweet milk, one-third cup yeast, flour to make it stiff.. S. Louise Simonds.

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Scald one pint of Indian meal with two quarts of boding water, add as much flour as you can stir in with a spoon, let it set until cool, then add one-half yeast cake dissolved in a cup of warm water, add another cup of warm water, one tablespoonful of salt, one tablespoonful of sugar, and flour enough to knead, but do not make it as stiffas ordinary raised bread. Let it rise over night, then make it into loaves and let it rise again, then bake. Mrs. M. E. Sammet.

From The Woman Suffrage Cook Book, 1886, page 17. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pure Sal sing Bread. When the kitchen fire W. 2d in the morning put a quart cup, one-third full offresh water, on the la ge and heat it quickly to 95°. Remove from the fire, add a teaspoonful-of salt, a pinch of brown sugar, and coarse flour or middlings sufficient to make a batter of about the right consistency for griddle cakes, bet the cup, with tne spoon in it, in a closed vessel half filled with water moderately hot but not scalding. Keep the temperature as nearly even as possible, and add a spoonful of flour once or twice during the process of fermentation. The yeast ought to reach the top c' the bowl in about f /e hours. Dip your flour into a tray or pan, make an opening in the centre and pour in vour yeast. Have ready a pitcher of warm milk, sailed, 01 milk and water (not too hot, or you will scald the yeast germs), and stir rapidly into a pulpy mass w’th a spoon. Cover this sponge closely and keep warm for an hour, then knead into loaves, adding flour to make the pioper con­ sistency* Place in warm well-greased pans, covei closely, and leave till it is light. Bake in a steady oven, and when done let all the hot steam escape. Wrap closely in damp towels and keep in closed earthen jars till wanted. Iheie is no sweeter, nicer, better, or more wholesome biead than this; but it takes time, patience and thought to make it. Try it, and be convinced. Abigail -Scott Duniway. Th - Yeast. Boil four large, pared potatoes in 'two.quarts of water, and strain all through a colander. Stir two heaping table­ spoonfuls of flour evenly in a quart of water, and boil it up once or twice. Pour a pint of boiling hot water ovei a tablespoonful of pressed hops and allow it to stand a few minutes. Now stir together the mashed potato'-and the liquid in which they were boiled, the flour and water which have been boiled together, and the liquid in. which the hops

From The Woman Suffrage Cook Book, 1886, page 18. Read from the scan by computer, so a word may be off; the page itself shows the original.

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have steeped. Add two tablespoonfuls of sugar and one of salt. Set away to cool until it is lukewarm, so that you can hold your finger in the mixture, then add a cupful of good yeast or one yeast cake. Keep the mixture moderately warm until it rises, as it will in four or six hours. Then cork it tightly in a stone jug, and put it away in the refrigerator or a cool cellar. You will have the best yeast that can be made for family use. _

From The Woman Suffrage Cook Book, 1886, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugar, one half cap salt, pare and. grate three or four good-sized potatoes, add two quarts boiling water, and let all boil together five minutes. Steep a pinch of hops in a half-pint of boiling water, and add to the yeast. Set to cool. When blood-warm add a cup of the same kind of yeast —saved from your own or bciiowed of your neighbor. Let it rise, then set it in a cool cellar, or refrigerator, and it will kero until used up- -a month or six weeks — in perfect sweetness.

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Boil a heaping quart of loose hops Yr if they are pressed, two ounces) in one gallon of water, strain it, when it is cold put in a small handful of salt, and a half pound of sugar, then take a pound of flour and rub it smooth with some of the liquor, after which make it thin with more of the same liquor, and mix all together, let this stand twentyfour hours; then boh and mash three pounds of potatoes and add to it, let it st and twenty-four hours more; then put it in a bottle or a tight vessel, and it is ready for use. Shake the bottle before using. It should be kept in a warm place while it is making, and in a cool place afterward

From The Woman Suffrage Cook Book, 1886, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil a tablespoonful of hops in a quart of water; grate two pared potatoes in a pan, add two tablespoonfuls of sugar, two of flour, one of salt; stir all together, and then add the strained yeast water; stir briskly over a hot fire till the mixture comes to a boil, then put away to cool; when nearly cold, add a teacupful of yeast; when light and foamy,. put in a clean stone jar and cover tightly and keep in a cool place. This will keep several weeks, and will make the most delicious bread.

From The Woman Suffrage Cook Book, 1886, page 19. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break? ms. One cup water, one cup milk, two cups flour; beat from ten to fifteen minutes rapidly with an egg-beater. These will rise like popovers. No salt, the cups of flour not heaped; bake in a quick oven. Martha B. Pitman.

From The Woman Suffrage Cook Book, 1886, page 20. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sift fresh Indian meal and salt it, moisten with boiling water, beat it well; add boiling water by degrees, beating it perfectly smooth, until it is a thin batter; pour.it into hot, buttered, tin or gem pans, and bake in a quick oven. “ Thin in the batter, thick in the pan,” is an old cook’s rule. The thickness is a matter of taste. Indian meal prepared with boiling milk by the 'same process, gives a pleasing variety. A hot mashed sweet potato mixed with the hot meal is good.

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- One cup sweet milk, one of sifted squash, one tablespoon­ ful of butter, one of sugar, one egg, three cups of flour, with one teaspoonful of cream tartar and one-half of soda, and a little salt thoroughly mixed through the flour. Bake in roll iron. Havethe iron hot.

From The Woman Suffrage Cook Book, 1886, page 21. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint squash (boiled and strained), one cup sugar, one-halt cup yeast/two-thirds cup butter, or one-half lard, little salt, one-half teaspoonful soda. Knead stiff. Let it rise very light before and after it is put in the pans. For breakfast, put in pans at night. Mrs. Richardson.

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One quart of flour, one salt-spoon of salt, small teacup of yeast, or a small piece of compressed yeast dissolved in water, one tablespoonful of sugar, one egg, a piece of lard the size of a walnut. Rub the flour and lard together, add the salt, yeast, egg and sugar, with enough warm water or milk to make a thick batter. When well risen, add more flour, make into rolls and bake in a quick oven.

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Three heaped cups flour, two of milk and one of water, a teaspoonful of salt. Beat well; add a beaten egg. Pour into smoking-hot roll-pans, and bake half an hour. Graham ♦ by the same method: One cup of flour, two of graham.

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mny Breakfast Cakes. One pint of milk, one cup of white flour, - one cup of Dansville wheat-flour, one egg. Mix smoothly and bake quickly in gem pan, which should be first heated on top of the stove and’allowed to remain about five minutes after fill­ ing before putting in the oven. Mrs. S. H. Richards..0 a ' ‘ Ary E ' a Cate. Two eggs, one-half cup sugar, one teaspoonful of butter, one pint flour, two teaspoonfuls baking-powder, one pint berries freshly washed to add moisture to the flour, one tablespoonfiil water. Bake in long ole tin.

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a.st fiAttos. Two and one-half cups of flour, two eggs, two tablespoon­ fols sugar, one cup milk, salt, baking-powder.

From The Woman Suffrage Cook Book, 1886, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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a" i fast Oat-Meal. ■ Take, at 1. a tin vessel you wish full of cooked oat­ meal, and fill it little more than a third full of dry meal, wash it, put in salt, and fill the vessel nearly full of water. In the morning place this tin vessel of soaked meal in an. iron pot that contains a little water. Cover the tin vessel and the iron one, and boil. In little less than an hour the tin vessel will be full of well-cooked oatmeal ready to serve.

From The Woman Suffrage Cook Book, 1886, page 22. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup corn-meal, two cups flour, five dessertspoonfuls sugar, two teaspoonfuls cream of tartar. Stir these well together. Add two eggs well beaten, one teaspoonful soda, - one pint milk.

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One cup Indian-meal, one cup flour, one-half cup sugar, one cup sweet milk, one egg, two tablespoonfuls of lard, one teaspoonful cream of tartar, one-half teaspoonful of soda. Bake in roll-iron, or in thin sheets.

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One egg, one-half cup of sugar, one cup of milk, one cup of Indian-meal, one cup of flour, one 'teaspoonful of soda, two teaspoonfuls of cream of tartar. Bake in a loaf or in small tins, or for a variety bake it in a thin sheet in a drip­ ping pan, and cut in squares. It will be very light.

From The Woman Suffrage Cook Book, 1886, page 23. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thoroughly mix one cup of Indian-meal, one cup flour, one spoonful of granulated sugar, a little salt, one teaspoon­ ful of cream of tartar. Beat to a froth one egg, add onehalf a teaspoonful of saleiatus, dissolved in a cup of milk. Beat the whole, hard, for a minute, put quickly into a hot oven. Will bake in a few minutes.

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D< 1 i:s. One-half cup cream, one-half cup sugar, three and a half cups St. Louis flour, one-half teaspoonful soda, one tea­ spoonful cream tartar, 'two eggs. Spice of any kind you like best, or nothing but one good-sized teaspoonful of salt.

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Two eggs, one and a half cups of sour A a half cup of thick cream, or three tablespoonfuls of melted butter, one cup of sugar, a half-teaspoonful of soda (if the milk is very sour, a little more), and flour enough to mix soft. When blitter is used instead of cream, mix the' butter, sugar and eggs together first. Mrs. L. M. T. Hidden. One cup of sweet k. one half cup of sweet cream, one and one-half cups of sugar, three eggs, well beaten JO with Dover egg beater, one half nutmeg, one teaspoonful salt, two teaspoonfuls cream of tartar, one teaspoonful soda, flour enough to roll out, though not very stifi. Cut tound, with hole in centre, and fry in hot lard.

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Doug ts. One cup sugar, butter one-half.size of an egg, two eggs, well beaten, one cup sour milk, one-half teaspooniul of salt, one-half teaspoonful of soda, as little flour as possible to rollout.

From The Woman Suffrage Cook Book, 1886, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Children’s Doughnuts. One cup sweet'milk, two cups sugar, three eggs, lemon flavoring, three heaping teaspoonfuls baking powdei • Sift about two quarts flour into mixing pan, making place in the centre for baking powder, sugar, eggs, flavoring, and butter size of walnut. ‘Add the milk, mixing - slowly, and use enough flour to roll without sticking. Roll quite thin; cut in rings, and fry in smoking hot lard. Drain well. Equal parts of lard and beef fat may be used.

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One pint milk, one pint flour, two eggs, one tablespoon­ ful melted butter. Bake in hot iron gem pans.

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One quart of buttermilk, one heaping teaspoonful of saleratus, half a cup of sugar, five cups of sifted flour. Put in hot gem pans. Bake fifteen minutes in a quick oven.

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■ - ~ Graham Gems. One egg well beaten, two cups milk, one cup graham, one cup white flour, one spoonful sugar, a little salt, and a hot gem pan.

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Graham G, Two cups of graham, and one of white flour, one egg, a pint of new milk, a tablespoonful of sugar, a piece of but­ ter as large as half an egg, melted, two teaspoonfuls baking powder, and salt to the taste.. Beat well together half an hour before baking. Heat the gem pans very hot, butter them well, drop in the dough and bake in' a hot oven fifteen or twenty minutes. '

From The Woman Suffrage Cook Book, 1886, page 24. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mix two parts Franklin graham, and one part fine flour, enough to fill your gem pan. Put in Royal Baking Powder, according to quantity (directions on each box), and a little salt. Beat up one egg, light, add milk enough to make, a stiff batter. Butter the gem pan, let it stand on the stove until hot. Fill, and put into a hot oven. Will bake in fif­ teen minutes.

From The Woman Suffrage Cook Book, 1886, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ Two cups of milk or one cup milk and one cup water, a little salt, one tablespoonful of butter, a mixing spoon of molasses, and the measure of Horsford’s Baking Powder; graham meal to make a soft batter. Bake in gem pans. - Louisa G. Aldrich.

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Take three cups of entire wheat flour or graham made from white wheat, two cups cold water, half cup of milk. Omit salt. Heat gem pans very hot on the top of the stove, fill them even ful flic batter, place on the grate of a very hot oven. The “acorn” gem pans are essential. These are small, round, deep, iron pans. Notice, three things are necessary for - 1 gems: The best -white zvheat flour, very hot pans and oven, and the “acorn” gem pans. No beating is required. These' conditions observed, the gems will be - ^ as light as sponge cake. They can be eaten warm or cold, but are best heated over in a quick oven. They make, excellent toast and puddings.

From The Woman Suffrage Cook Book, 1886, page 25. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, two tablespoonfuls' of sugar, two of melted but­ ter, one cup of milk, two cups of flour, one. teaspoonful of cream of tartar, and one-half teaspoonful of saleratns. Bake in gem pans fifteen minutes.. Mrs. Augusta Rich.

From The Woman Suffrage Cook Book, 1886, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two and one-half large spoonfuls of oatmeal, one third cup of molasses, one pint of boiling water, mix, and stand over night. In the morning add one teaspoonful of cream of tartar, one small teaspoonful of saleratns, salt, and one-third quart of flour, or more, if needed. Miss M. A. Hill.

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To one cup of oatmeal add one quart of boiling water and two teaspodnfuls salt, simmer slowly about an hour; pour into a dish containing one tablespoonful of butter and two of sugar. Stir in flour while hot —a little at a time — making a stiff batter; when cold add a quarter of a com­ pressed yeast cake dissolved in as little water as possible, cover and stand in a warm place to rise over night. Bake twenty minutes in hot gem pan. Miss C. Wellington. Corn al Griddle Cakes. One cup of boiling milk poured on one cup of corn meal in which has been mixed one saltspoonful of salt, set this aside to cool; when thoroughly cooled add one cup of flour,, one egg, a little sugar, one and one-half teaspoonfuls of baking powder. Beat the mixture thoroug-kly and set aside for ten minutes before frying: beat up the mixture well after each griddleful has been baked. M. F. D- * Indian 1 • middle Cakes. Two cups of meal, one cup of flour, two-thirds cup of sugar, two tablespoonfuls of home-made yeast, wet with warm milk or water, in the evening. In the morning add three eggs and a little soda. Mrs. Sarah S. Swain. - ■ -

From The Woman Suffrage Cook Book, 1886, page 26. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take six tablespoonfuls flour, add a little salt, and six tablespoonfuls of light, fresh-fallen snow. Stir the flour and snow well together, adding a pint of sweet milk. Bake the batter in small cakes on a.griddle, using only a very little nice butter. They may be eaten with butter and sugar, and are very delicate.

From The Woman Suffrage Cook Book, 1886, page 27. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one pint milk, one cup and a-half of boiled and strained squash, one-half teaspoonfill soda, a little salt. Flour enough to make a batter. Hulda B. Loud.

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One pint milk, one cup sugar, five cups flour,.one tea­ spoonful soda, two teaspoonfuls cream of tartar, two eggs, butter size of an egg. Bake quickly. '

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\uffins for Break'. ■ One quart of flour, one tablespoonful of yeast, mix with cold water to a stiff batter. Set in a warm place over night. Next morning add two eggs, beat it well with a spoon. Bake in rings in a hot oven.

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Take one pint of new milk, one pint graham flour, or en­ tire wheat flour. Stir together, and. add one beaten egg. Can be baked in any kind of gem pans or muffin rings. Salt must not be used with any bread that is made light with egg... Graha/m Muffins e One egg, one-quarter cup molasses, two and one-quarter cups sour milk, one-half an even teaspoonful of soda, two even cups of graham, and one even cup of flour. Add the egg, well beaten, to the molasses and sour milk, reserving a tablespoonful of the milk with which to dissolve the soda. Add the soda when dissolved, and afterward the graham and the flour. If you have no sour milk, add a teaspoonful of vinegar to the milk to sour it. Bake in muffin rings or a gem pan. They are delicious. Mrs. O. A. Cheney.

From The Woman Suffrage Cook Book, 1886, page 28. Read from the scan by computer, so a word may be off; the page itself shows the original.

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In a quart of well-cooked oatmeal pudding, warm, stir a small piece of butter and half a cup of sugar. Put in half a cake of yeast, and mix stiff with flour. Raise over night and bake in gem pans.

From The Woman Suffrage Cook Book, 1886, page 29. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Raised fins. One pint of milk, one quart of flour, six eggs (five will do), piece of butter size of half an egg, one teacup of sugar, two tablespoonfuls of yeast, or one-sixth of a compressed yeast, cake. Put the butter into the milk, warm it until the butter melts, then pour it gradually to the flour, mixing •smoothly. Add the other ingredients, and set it to rise over night. In the morning add a little salt. Bake in muffin rings about half an hour. Mrs. Eliza B. Burgess.. Rye uffins. One and one-half cups flour, one and one-half cups rye meal, one tablespoonful sugar, two teaspoonfuls cream of tartar, one teaspoonful soda, two cups milk, two eggs, and a little salt. Bake in gem pans. ®

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One cup of buttermilk or sour milk, two cups of sugar, two eggs, half spoonful saleratus, teaspoonful of salt, pinch of cinnamon, five scant cups of sifted flour; drop by table­ spoonfuls into boiling fat, cook until nicely browned, about ten minutes... *

From The Woman Suffrage Cook Book, 1886, page 30. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rye Pancai - - One cup of milk, one egg, one teaspoonful of soda, a little salt, and a small half cup of molasses.. Beat all to­ gether, then stir in two-thirds rye-meal and one-third flour, sufficient to make a batter that will drop from the spoon readily into the hot fat. Fry as you would doughnuts.

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fon Mes 1 Rolls. Two cups meal, one of flour, three cups of milk, a table­ spoonful of sugar, one teaspoonful of soda, one of salt, two of cream of tartar, a well beaten, egg. Bake in roll-pans.

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Boil one pint of milk, add a piece of butter the size of an egg, and let it cool. Add half a yeast cake dissolved in warm ver. Mix in flour, the same as for bread, then knead twenty minutes. Mix early in the morning for tea. Roll out two hours before baking. Cut out with a biscuit cutter, put a little butter on, and fold over half the roll. Bake quickly.

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Rye tils. ■ One-half cup of Indian-meal, one cup of rye-meal, two of flour, one-half cup of sugar. ake a little stiffer than griddle cakes, raise with yeast. Scald the Indian meal,.and let it swell before putting in the other ingredients. Add about half a teaspoonful of dissolved soda in the morning, and bake in roll-pans.

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One quart of flour. Stir into it two teaspoons even full of cream of tartar, and one teaspoonful of soda or saleratus. Stir in one egg, one tablespoonful of sugar, one cup of milk, a little salt.

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One pint of squash cooked and strained; while warm stir in two tablespoonfuls of sugar, one tablespoonful of butter, one teaspoonful of salt, one-half teaspoonful of soda made into a smooth powder, one-half cup of good yeast. Flour to roll soft. Mix after dinner for breakfast, or at breakfast-time for tea, as they rise slowly. These are delicious when just right, 'and worth trying till right as to the quantity of flour. Roll and make into biscuits. A well tried receipt for more than fifty years.

From The Woman Suffrage Cook Book, 1886, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cor? ts. One-half cup fine white corn-meal, one cup white flour, one and one-half teaspoonfuis Royal Baking. Powder, one tablespoonful sugar, butter size of an egg, one-half pint sweet milk. Bake in roll-pan, in a brisk oven®

From The Woman Suffrage Cook Book, 1886, page 31. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strawberry Short Cake, One-half cup sugar, one cup butter, one pint milk, one teaspoon-fiil soda, one and one-half pints floui, two tea­ spoonfuls cream oi tartar, salt* Bake and split, insert beiries previously mashed and sugared, and put a few lai ge berries on top. Eat warm. Miss L. F. S. Barnard*

From The Woman Suffrage Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one pint water, half a cup of sugar; when boiling put in two pounds rhubarb cut in small pieces. Stew until done, when cold pour over a platter of hot toasted graham bread, having a. little butter upon it. This is an excellent breakfast dish, and as the toast absorbs the peculiar rhubarb flavor, can be eaten by those who usually dislike it. Goose­ berries and tart apples can be prepared in the same way. TVh/^.—Never use white bread for toast,, when bread of the unbolted or entire wheat flour can be had. The latter never becomes doughy, and is much better flavored, besides being more nutritious.

From The Woman Suffrage Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak slices of dry bread in milk till thoroughly wet, but not too soft, dip into beaten eggs, and fry in butter. ■

From The Woman Suffrage Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint sweet milk, one and a half cupfuls of sour cream, three eggs —whites beaten separately, two tea­ spoonfuls of baking powder, flour to make a thick batter.

From The Woman Suffrage Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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A f Waffles, One pint of scalding milk poured over one teaspoonful of sugar, one tablespoonful of butter, and a little salt; when lukewarm add two tablespoonfuls of yeast, and flour enough to make the batter of the consistency of thick cream; set to rise over night, and just before baking add two well-beaten eggs. If any flow vlded after the batter is raised, they, are sure to be tough. Breakfast iJisliu Cut smoothly from a wheaten loaf Ten slices, good and true,. And brown them nicely, o’er the Is? As you for toast would do. Prepare a pint of thickened milk, Some cod-fish shredded small; -' ' B < tow ’. ■ ■ f eggs, Just right to slice withal. Moisten two pieces of the bread, And lay them in a dish, Upon them slice a hard-boiled egg. Then scatter o’er with fish. And for a seasoning you will need Of pepper just one shake, Then spread above the milky juice, And this one layer make. And thus, five times, bread, fish and egg, Or bread and egg and fish, Then place one; upon the top, To crown this breakfast dish...

From The Woman Suffrage Cook Book, 1886, page 32. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil two eggs twenty minutes. Separate whites from yolks. Put on a plate one teaspoonful of flour, a piece of butter the size of a hickory nut, and pepper and salt to taste. On this plate cut up the whites of the eggs into small cubes the size of dice, mixing with flour, salt, etc. Have four tablespoonfuls of milk boiling in a sauce-pan; put the whites in, and let them cook slowly while you make two slices of toast. Spread whites (when flour is thor­ oughly cooked) over toast. Break the yolks up slightly and salt them, and force through fine strainer over the whites on top of the toast. Holes in strainer should not be larger than pinheads. Serve hot, at once. A very pretty dish, and convenient in case of unexpected company, as bread and eggs are almost always in the house.

From The Woman Suffrage Cook Book, 1886, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ox. Beat the yolks of two eggs, and stir in five tablespoonfuls of milk and a pinch of salt, then beat the whites of two eggs very light, and stir all together. Heat the omelet pan hot, and then put in a little butter, and when melted turn in the beaten mixture;.set on the fire and cook until a light brown, then fold the omelet and serve on a hot dish.

From The Woman Suffrage Cook Book, 1886, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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melet* Wet one tablespoonful of flour with milk and stir till a smooth paste is produced, add the yolks of three eggs, beat well; to this add one tablespoonful of melted butter and one teacupful of milk; beat the whites to a stiff froth and stir well through the mixture. Butter a good-sized frying­ pan, and have it hot to receive the omelet; cook five to seven minutes. To take it up, use a large knife and turn one half over the other, and' tarn out the whole on a platter...' ■

From The Woman Suffrage Cook Book, 1886, page 35. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs, two tablespoonfuls cream, and a pinch of salt and pepper. Butter omelet-pan first with beef suet, to prevent sticking, then put in a piece of butter the size of a nutmeg; put in the omelet. Remove it from the pan before it browns.

From The Woman Suffrage Cook Book, 1886, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs.— whites and yolks beaten separately, half cup milk heated,.one tablespoonful flour; thicken and add butter the size of a walnut; when cool add the yolks, with a little pepper and salt; add the whites beaten stiff, and cook in buttered spider until done, about two minutes.

From The Woman Suffrage Cook Book, 1886, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plain Egg melet. Six eggs, two tablespoonfuls flour, one teacupful of milk, one teaspoonful of salt; fry in butter, a piece as big as an egg. Beat the yolks separately, stir in the flour, then add the milk, and the whites beaten to a smooth froth. To fry in butter gives it more of a relish than in lard. The above will make two omelets fried in a common-sized spider. It is a good plan to set it in the oven before turning out on to a platter. '

From The Woman Suffrage Cook Book, 1886, page 36. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sou Put a piece of good, juicy beef, say four or five pounds, into a middling-sized pot, with one cupful of oatmeal, one or two onions, pepper and salt, boil until the beef is tender. It is a good plan to let the soup boil hard for a short time, then set it back to simmer until done. Strain. Rice, Vermicelli, Sago, raw Potato (grated) and Farina soups can all be made in the same way. Tomatoes or celery give a pleasant flavor, and help to make variety in For Vegetable 8soup, instead of oatmeal, etc., cut up cabbage, potatoes, carrots, white turnips (less of the car­ rots and turnips).

From The Woman Suffrage Cook Book, 1886, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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;ean Soup® Take one pint white navy beans, put over the fire in co water, with a small pinch of saleratus; when the water 24 * comes'to a boil drain off, fill up with boiling water two-inch cube of fat pickled pork, a teaspoonful of salt, and a little pepper; after boiling about two hours, strain oft' the soup, mash the beans and stir them in, cut meat in small squares, and serve. Add hot water, if needed, in cooking.

From The Woman Suffrage Cook Book, 1886, page 37. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ Three pounds beef (round) cut in inch pieces, four or five onions peeled and sliced. Put in a layer of meat, then a layer of onions. Dredge well with salt, pepper and flour. Repeat until all the meat and.onions are used. Add two quarts boiling water, and simmer three hours. Then add one quart of potatoes peeled and sliced, and three table­ spoonfuls flour mixed with one cup of cold water. Simmer thirty minutes longer.

From The Woman Suffrage Cook Book, 1886, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the chicken as for a stew, after thoroughly washing, place in an earthen dish, cover with ice-cold water, slightly salt, and let it stand two hours before putting it into the soup­ kettle. Place in a porcelain-lined soup-kettle, cover with two quarts of water and let it come to a boil slowly; keep it at the boiling point until the meat is so tender that it can easily be removed from the bones; take the meat from the kettle, season the liquid with salt to taste, and with two teaspoonfuls of butter, and place it (closely covered) where it can simmer without coming to a boil. Then remove the meat from the bones, and chop the white and the dark parts of it separately; half of the white meat from one fowl and an equal amount of the dark meat will be sufficient; mix these meats, and with them mix half of the quantity (measuring with a tablespoon) of very finely rolled cracker crumbs, (graham crackers preferred); sea­ son with two teaspoonfuls of butter, a “pinch” of salt and a fourth of a teaspoonful of grated nutmeg; bind the mix­ ture together with the white of one egg well beaten, and mould firmly into hard balls about three-fourths of an inch in diameter. Place the balls in the liquid, and let it come to a boil; lift with a skimmer the balls from the kettle into the tureen, pour the liquid over them, grate a little nutmeg over tiie top, and sprinkle upon it a little parsley broken into small bits. This soup gives out an appetizing odor, and to the average palate is not disappointing. •

From The Woman Suffrage Cook Book, 1886, page 38. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Veal mp. Put a knuckle of veal into four quarts of cold water, add three teaspoons of salt, and boil for an hour. Have ready three large onions, three turnips, two large carrots, three or four tomatoes, ahead of celery and a bunch of sweet herbs. The onions, carrots and turnips must be chopped very fine. Put all into the soup, and let boil an hour longer. Then, take out the meat, and strain the soup. Cream half a cup of butter with a large spoonful of flour; stir into the soup, return to the fire, and let it boil a few minutes. A cup of good cream, scalded, and added at the last, is a great improvement

From The Woman Suffrage Cook Book, 1886, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1' -Turtle Put into a pan a knuckle of veal, two calves’ feet, two onions, a few cloves, peppers, berries of allspice, mace and sweet herbs; cover them with water; cover the pan with thick paper, and set it in the oven for three hours. ■ When cold take off the fat, cut the feet into bits an inch and a half square, remove the bones and coarse parts, then put the rest on to warm with a large spoonful of catsup; and the jelly of the meat. Add more seasoning if liked, and serve with hard boiled eggs, force meat balls and a little lemon juice. This is easy to make, and the dish is excellent.

From The Woman Suffrage Cook Book, 1886, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■Soak a quart of split peas over night in cold water. Put them on to boil early, and stir them frequently. Season the soup with the liquor in which corned beef has been boiled, adding it after the peas are well cooked, in just sufficient quantity to make the soup agreeably salt. Strain smooth, and serve with cubes of brown toast.

From The Woman Suffrage Cook Book, 1886, page 39. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice a dozen potatoes, and put them into cold water. Put a generous tablespoonful of butter and a quart of hot water into a sauce-pan, add a scant teaspoonful of salt, and when boiling hot add the potatoes, and cook slowly three-quarters of an hour. Add a pint of milk and let it just come to a boil, add more salt if necessary, a little pep­ per if liked, and serve immediately.

From The Woman Suffrage Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Rotate oup. Take one quart milk, into which put a good sized onion, let it boil till tender, then remove it. Pare three medium sized white potatoes, and boil them separately.' Strain or sift them through a cullender into the hot milk, and let it come to a boil. Have ready your soup dish, into which place a tablespoonful of butter, and salt to taste. It is prefer­ able to use a double boiler. Mrs. Martha J. Waite.

From The Woman Suffrage Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Heat one quart of milk to the boiling point, add one cracker rolled fine; to one cup of tomatoes add one-fourth teaspoonful soda, stir, and while foaming add it to the boiling milk; put butter, salt, and pepper in the dish, and pour the soup on them. Mrs. Mary F. Curtiss.

From The Woman Suffrage Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one quart red Italian beans, soak and rinse twice in cold water, and boil in third water (about two quarts) four or five hours; brown one onion, some celery, and carrot in butter, and add one hour before the soup is done; strain as usual, and add one hard-boiled egg cut up, and half a lemon. Ednah D. Cheney. omato Soup. Put one pint of canned or fresh tomatoes and one quart of water in a Granite stew-pan; when boiling, thicken with three teaspoons of graham flour mixed with cold water; add one quart milk, and stir until it boils—-this prevents curdling; season to taste. Alice B. Stockham, M. D. Tomato Soup, One can tomatoes, half a can of water, a quarter of an onion; boil twenty minutes, strain, and add salt, pepper, a small piece of butter, and half a cup of milk; then return to the stove and thicken with about a teaspoonful of corn starch. A little red pepper or a clove or two improves it.

From The Woman Suffrage Cook Book, 1886, page 40. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To i 1 'aweor ' ft Clam Sr Pour boiling water over the clams, and, after opening, separate the pulp and cartilage, cut the latter into small pieces and boil twenty minutes, add the pulps, season with salt, cayenne and black pepper,.thicken with flour rubbed in butter, and a pint of cream or rich milk; serve as soon as it boils., Be careful to preserve the liquor when opening the clams, and use it for the soup.

From The Woman Suffrage Cook Book, 1886, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boston Fist _. 'der. Three and a half pounds of haddock —head and all, three thick slices salt pork, one dozen Boston crackers, eight large potatoes, one onion, one pint milk, one tablespoon­ ful salt, one-half teaspoonful pepper, flour; order the fish skinned and cut up in about eight pieces, exclusive of the head; fry the pork slowly in rashers, pare and slice the potatoes, chop the onion fine. Use a good-sized kettle that can be tightly covered, and place the ingredients in the fol­ lowing order: a little of the pork fat, a layer of fish, a layer of potatoes, with salt, pepper and flour sprinkled over the top; repeat this till all the fish and potatoes are used up, then pour boiling water enough to cover over the whole; cook over a slow fire till the potatoes are done; scald the milk and add; split the crackers, put them in the tureen and

From The Woman Suffrage Cook Book, 1886, page 42. Read from the scan by computer, so a word may be off; the page itself shows the original.

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saturate them with boiling water.. Take the chowder up carefully with a skimmer, moving the head and the loose bones, and put it with the crackers; try the juice to see if it is seasoned to suit; if not thick enough, add a little flour; strain and pour over the whole; serve the rashers separate.

From The Woman Suffrage Cook Book, 1886, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fish ' alls. ' ■ Pare sr j potatoes, and boil with one pint salt fish pulled into small pieces, then mash together; beat sep­ arately the yolks and whites of three eggs (or two will do), stir together and add to the potato; mould in balls in your mixing, spoon, and fry in hot fat. Miss H. B. Hicks. Lobster Soup., Take one large or two small lobsters, pick all the meat from the shell and chop it very fine, season it with salt and cayenne pepper to taste; pour into a pail or pitcher - placed ^o in a kettle of boiling water, one quart of new milk; before the milk comes to a boil make a batter of one-quarter pound of butter and a tablespoonful of flour, and stir it into the milk, then add the lobster, and boil ten minutes.

From The Woman Suffrage Cook Book, 1886, page 43. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Soak cracker-crumbs in milk. In the bottom of a pudding­ dish put a layer of the cracker-crumbs, on this a layer of oysters, seasoning with pepper, salt, a little lemon-juice or vinegar, plenty of butter, adding some of the oyster liquor; on this put another layer of soaked crumbs, then one of oysters well seasoned, continuing these layers till the pan is full, a layer of crumbs being on top. Brown well, and serve hot. bliss L. F. S. Barnard.

From The Woman Suffrage Cook Book, 1886, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take boiled macaroni and put a layer in a deep dish, above this put a layer of good-sized oysters dried with a soft towel 5 season these two layers with butter, pepper and a very little salt; add another layer of macaroni, season with butter and salt 5 a layer of oysters, season with butter, and ^c^^^f j and salt 5 the top layer of macaroni, with butter and salt. Set in the oven long enough to cook oysters and 'brown the macaroni.

From The Woman Suffrage Cook Book, 1886, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop very fine, then add to a lobster weighing three pounds and a half, a piece of butter the size of two eggs, TISH, OYSTERS AND CLAMS* 31 salt, two handfuls of bread crumbs, a little milk, nutmeg, black pepper, and a little cayenne; then put it on the fire for a few minutes until heated through, then put in shells, cover with crumbs, add a little butter, and brown in the oven. Rebecca Howland.

From The Woman Suffrage Cook Book, 1886, page 44. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Decidedly the terrapin has to be killed before cooking, and the killing is often no easy matter. The head must be cut off, and, as the sight is peculiarly acute, the cook must exercise great ingenuity in concealing the deadly weapon. I have known half an hour to be consumed in the effort. When accomplished, the terrapin is put in cold water and boiled until the feet can be easily pulled off. Remove it from the water, take off the bottom shell, separate 'the four quarters, be careful to take the gall from the liver, then utilize every part but the sand bag and the intestines; sea­ son with cayenne, salt, and a little black pepper; put in a small quantity of the water in which it was boiled, add three or four ounces of butter and a pint of good cream. Stew for ten minutes.. Anna Ella Carroll*

From The Woman Suffrage Cook Book, 1886, page 45. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Meat for soups, or whenever it is to be served in the liquor in which it is boiled, should.be put first into cold water and gradually brought to the boiling point, and allowed to simmer gently till done —never boil hard. Meat to be served separately, without the liquor, should be put at once into boiling water, to harden the surface and prevent the juices from being drawn out, bi ought quickly to the boiling point, and allowed to simmer gently till suffi­ ciently cooked. Nothing is gained by rapid boiling, as the meat cooks no quicker, and much of the flavor is lost by being carried off in the steam. The time required for corned beef is four hours; mutton and lamb, thiee hours, veal, two and one-half hours; chicken, two hours; fowls, three hours; corned pork, three hours.

From The Woman Suffrage Cook Book, 1886, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beef, from one to two hours, according to the size; mut­ ton and lamb, three hours; veal, two hours; chickens, two and one-half hours; turkey, three hours; goose and ducks, parboil one hour before roasting, then roast one and onehalf hours; pork, three hours. For roast meats have a quick oven. Irish Stew, or Pot-pie, Two pounds of veal cut in six pieces, or more, put it on in two quarts of cold water and let it cook slowly until nearly clone; add a dozen or more potatoes,.whole; boil until they are half done, add salt and two onions, sliced. For the paste, or upper crust, take one large pint of flour, one heaping teaspoonful of baking powder, a small piece of butter (put in as for biscuits), one egg, mix them together with milk or water, roll out thick as for biscuit, the size of the top of your kettle, then eut it in four pieces and put it on top of your stew; keep the cover on, and let it boil slowly for fifteen minutes. Three minutes before serving, and while boiling, mix one heaping teaspoonful of flour with cold water, put this in your stew to thicken the gravy. Keep at least a quart of water in your kettle all the time, and be careful that it does not burn. It may be well to put a plate in the bottom of the kettle, to keep the stew from burning. If the water gets low, add boiling water at any time. Chicken or beef, instead of veal, is very good to be used. Serve this on a large platter; do not divide it in different dishes.

From The Woman Suffrage Cook Book, 1886, page 46. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Veal Loaf, or Frlgadelle, Three pounds of nice lean veal, one-quarter pound of fat salt pork, chop them very fine, add a teacup of pounded cracker and one egg thoroughly beaten, a heaping teaspoon­ ful of salt, a teaspoonful of black pepper, one ounce marjo­ ram or sage; all these to be thoroughly mixed with the hand, and put into a bread-pan and baked one hour and a quarter. Very nice cold, for lunch or tea. Mary C. Ames.'

From The Woman Suffrage Cook Book, 1886, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Have the steak cut three-quarters inch thick, remove all the fat portions (these may be se/araieh ked if desired). Give the meat a sprinkling of salt, then of pepper, and last, a dredging of flour, before putting into the broiler. Cook with intense heat and quickly. The steak should be turned once. Mrs. Mary S. Tarbell.

From The Woman Suffrage Cook Book, 1886, page 47. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Set a piece of beef to roast upon a grate laid across the dripping-pan (a large wire broiler answers very well). Three-quarters of an hour before it is done, mix the pudding and pour into the pan under the meat, letting the dripping from the meat fall upon the pudding. When the pudding is done, cut into squares and curve with the meat. If there is much fat in the pan before putting in the batter, pour it off into a cup and use it to baste the meat with.

From The Woman Suffrage Cook Book, 1886, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of milk, four eggs, whites and yolks beaten separately, two cups of flour, one teaspoonfill of salt. Be careful in mixing not to get the batter too stiff.

From The Woman Suffrage Cook Book, 1886, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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The meat of one chicken (no skin) chopped fine, one-third the quantity of fine bread brumbs, one-thud cup butter, one tablespoonful of salt, one-half teaspoonful of pepper—-or, better still, “ season.to taste,” — three medium-sized boiled potatoes chopped very fine. Mix meat, crumbs and pota­ toes, then season and add the melted butter, and mix it well in; then add milk enough to make it quite moist, but still so that the croquettes will stay in form; roll in beaten and then in caaaowa and try in hot larch and if you wish complete success use always a wire frying-bast

From The Woman Suffrage Cook Book, 1886, page 48. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chicken Ci >quettes8 One good sized fowl, one-quarter pound butter, one-half • pint sweet cream, three tablespoonfuls flour, one-quarter pint chicken stock, a little ground nutmeg, salt and pepper to taste, and the juice of half a lemon. Boil the chicken am ' I cool, remove the meat from the bones and cut in small pieces. Melt the butter in a saucepan, stir in the flour, cream, and a little of the stock; after stirring for a few moments take it off the fire and add the chicken and seasoning. Spread on a platter to cool, and when quite cold shape in the form of pears, dip them in egg and cracker-crumbs and fry in boiling-hot lard till they are of a nice brown. This recipe can be used for any other kind of meat.

From The Woman Suffrage Cook Book, 1886, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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T. M Chick r Cut the chickens, open on the back, place them on the meat-board and pound until they will lie flat on the grid­ iron, then broil them over, hot coals for twenty minutes or more, until they are a nice brown; turn them frequently, and do not burn them. Put the liver, heart and gizzard in a stewpan, add a pint of water for each.chicken and boil until they are tender and can be chopped very fine. Then to this add butter, pepper, salt, and a little flour for thicken­ ing, with a cup of sweet cream if you have it. When the chickens are. done, dip them while hot in this gravy, put them back on the gridiron over the coals for a minute, taking care that they do not burn; then place all in the gravy, allowing it to boil up once, and send to the table hot.

From The Woman Suffrage Cook Book, 1886, page 49. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut the chicken into pieces convenient for serving. Have ready a frying-pan half full of boiling lard or butter. Roll the pieces, first slightly salting them, in fine flour or corn meal. Fry quickly till thoroughly done; dish on to a large platter and pour the surplus ^fryings” into a bowl for fu­ ture use, leaving less than a gill in the bottom of the frying­ pan. Into this stir rapidly a heaping tablespoonful of flour, then add a pint of fresh milk, stirring constantly till it 'boils' and thickens. Salt and pepper to taste. Pour the gravy over the chicken in the platter, or, if preferred, in a separate gravy dish. Any kind of young fowl is delicious cooked in this way, and no child forgets the delights of the side dish of gravy that accompanies it. Abigail Scott Duniway.

From The Woman Suffrage Cook Book, 1886, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ Prepare a chicken as if for roasting; lay aside the liver, gizzard, heart and neck; singe it; wash it in cold water lightly, but do not wipe it. Cut the legs and wings off, and cut the body in two, lengthwise. Put all the parts into a common china ginger-jar with three cloves, three whole pep­ pers and a blade of mace, all just -once cracked. Set the jar, covered with the china cover, into a kettle of water and let the water boil gently about it for eight hours; take the kettle off and raise the jar, turn out your chicken on a dish and pick out all the skin, bones and sinews; have a bowl with cold water in it ready. When the picking is done salt the remainder to taste, put it all into the bowl and cover with a plate. It will turn out next day in shape and is nice eaten cold with bread, or made into soup with a little boil­ ing water as needed. Mrs. Sarah R. Bowditch.

From The Woman Suffrage Cook Book, 1886, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take two beef kidneys, cut them into small squares, ex­ cluding the fat; pour over them boiling water; let them stand a few moments to extract the blood, then put them into your stew-pan, covering them completely with water. Boil one hour, then add one large onion, chopped fine, a tablespoonful of sage, a dessert spoonful of each summer savory and sweet marjoram, a pinch of clove. Cook gently for two or three hours, and when ready to serve cut slices of lemon into your dish, squeezing out some of the juice in the dish; pepper and salt to taste, pour the stew over the * sliced lemon, add butter the size of an egg.

From The Woman Suffrage Cook Book, 1886, page 50. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scallope button. Put into a deep dish a layer of cracker crumbs, a layer of sliced mutton, a layer of stewed tomato, a layer of cracker crumbs, a layer of macaroni, a layer of mutton, and finish with a layer of cracker crumbs.; Season with pepper, salt, and a little butter, and moisten well with gravy or stock. Beat an egg and pour over the top. Bake twenty minutes.

From The Woman Suffrage Cook Book, 1886, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ Take a well buttered pudding-dish and put into it a thick layer of chopped cold mutton salted to taste, then a thinner one of canned tomato, salted, and so on until the top layer, which should be tomato with cracker crumbs thickly strew ed on it and bits of butter dotted here and there. Cook in the oven until thoroughly heated through and well browned on top. It is well to cover at first, then uncover just long enough to brown.

From The Woman Suffrage Cook Book, 1886, page 51. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sausage f1 For twenty pounds meat: half pound salt, one small cup pepper, one large cup sage, one small teaspoonful saltpetre. ■ '

From The Woman Suffrage Cook Book, 1886, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bg Put them in a baking tin in the oven, turning frequently as when frying. Brown them well. 1 ?ey are less greasy than if fried, and are more delicate in. every way. 1 w England ^usages. To thirty pounds of sausage meat add ten ounces of salt, three ounces of sage, one and one-half ounces of pepper, two tablespoonfuls of alspice and one cup of sugar. Let the measures be exact. Do not allow the meat to freeze, but as soon as possible cut it in pieces about an inch square; scatter the seasoning over and mix it in with the hands in a large pan, wooden bowl, or, if a very large quantity, on a cooking-table. Chop or grind the meat very fine. Sausage' meat is sometimes packed in jars and melted lard is poured over the top to exclude the air, but the better way is to make some long bags of strong cotton cloth of such a size that when filled they will be as large round as a teacup. Dip the bags in strong salt and water, and dry thoroughly before filling. They should be crowded full and each end tied up. When the meat is to be used, open one end of the bag, rip the seam a little way, turning the cloth back, cut off slices ratlin ore that an inch thick, dip in flour and fry. Mrs. Allie E. Whittaker,

From The Woman Suffrage Cook Book, 1886, page 52. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pounds raw veal, one-quarter pound of salt pork chopped fine; mix with two eggs, one cupful of pounded crackers, two teaspoonfuls salt, two teaspoonfuls pepper, and a handful of fine-cut parsley or sweet marjoram; mix well, and press hard in a pudding-dish. Bake one and onehalf hours. When cold, slice thin for tea.

From The Woman Suffrage Cook Book, 1886, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' Three pounds finely-chopped veal, three eggs, eight water or butter crackers, two tablespoonfuls of cream, three tea­ spoonfuls of salt,, one teaspoonful of powdered sage, one tablespoonful of black pepper, one lemon grated; mix well together and form into a loaf, using a little flour, put butter on top, baste often, and bake two hours.

From The Woman Suffrage Cook Book, 1886, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Veal Sao so Veal (without gristle) and a little fat pork chopped fine, one-half the quantity of bread-crumbs, pepper, salt, sage and thyme. To four pounds of veal, one ■spoonful of sage and thyme, one raw egg, and the bread; mix thoroughly, make into balls the size of a sausage, dip into crumbs, fry in hoi: suet twenty minutes, or till done. Julia Kellogg.

From The Woman Suffrage Cook Book, 1886, page 53. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pounds raw veal chopped very fine, one-half pound <aw salt pork chopped fine. Add three well-beaten eggs, one teacup powdered cracker, one and one-half teaspoonfuls salt, four teaspoonfuls of mixed sage, savory, salt, and pep­ per. Then add four hard-boiled eggs by putting first a layer of the meat, then two eggs at equal distance apart, then an­ other layer of the meat, then the two remaining eggs; then, cover all with what meat remains. Bake two hours in a moderate oven,, with the pan set in another filled with water. When thoroughly cold and sliced, it makes a palatable and pretty dish.

From The Woman Suffrage Cook Book, 1886, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Curry c, Atton. Two pounds of cold mutton, either boiled or roasted, juice of half a lemon, half pint of cream, three onions, four tablespoonfuls of butter, one tablespoonful curry pow­ der; salt to taste. Pare and slice the onions, put the butter into a saucepan, when hot add the onions, fry a delicate brown, then add the meat, and cook until brown. Bring the half pint of cream to a boil, thicken with one tablespoon­ ful of flour that lias been rubbed smooth in a little cold milk. Add the curry powder, and salt to taste, pour over the meat and cook five minutes more (slowly), and serve hot with boiled rice.

From The Woman Suffrage Cook Book, 1886, page 54. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut carrots into rather small pieces, boil until nearly soft, pour off' the water and add salt, a bit of butter, and a little sugar. Dredge on flour and cook until done.

From The Woman Suffrage Cook Book, 1886, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut cabbage into eighths, boil in water with a little salt; when nearly done, pour off the water and put in a little vinegar and sugar; simmer until the cabbage is soft.

From The Woman Suffrage Cook Book, 1886, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Strain all the juice from a large can of tomatoes; add to the juice one tablespoonful Lucra oil, one-eighth pound grated cheese, one teaspoonful essence of celery, salt, and a mere dust of cayenne. Bring to a boil, and thicken to a pudding­ like consistency with cornstarch blended in cold milk. Boil one-third package Italian macaroni in equal parts oi salted milk and water until soft. Cut one pound tender and lean beef into dice-shaped bits, and fry in butter, with one boiled onion, adding salt and pepper. Serve in a hot dish, putting in first the tomato, then the macaroni, and lastly, the-meat.

From The Woman Suffrage Cook Book, 1886, page 55. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. Seal ad Onions. Put medium-sized onions into cold, salted water and boh one hour; drain off.water; butter a baking-dish lightly, and line with stale bread or cracker crumbs. * Put in a layei of onions, and sprinkle crumbs over all, adding pepper and salt to haste. Put a small piece of butter on top of each onion. Add a tablespoonful of water, and bake three-quaiters of an hour till brown. Serve hot.

From The Woman Suffrage Cook Book, 1886, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel the tomatoes and cut them into two slices each. Have hot in the frying-pan a mixture of suet and buttei in equal parts. Brown the tomatoes on both sides and take them out dry on a hot platter. Leave a small quantity of fat in the frying-pan; into this dredge a little flour and then add enough cream or rich milk to make a gravy to cover the tomatoes.0 Stir till well thickened, and pour over the tomatoes/'

From The Woman Suffrage Cook Book, 1886, page 56. Read from the scan by computer, so a word may be off; the page itself shows the original.

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it one egg well, add a pinch of salt, and half a coffee cup of cold water; then stir and mould in as much flour as the liquid will take up. The dough must be so stiff that it can with difficulty be rolled; roll out as thin as possible, scatter flour over it, and leave it an hour or two to dry, then roll up, cut in narrow strips, shake these out, and boil and prepare as other macaroni. If the paste is f enough and rolled thin enough, it will be found superior to the bought macaroni, and far cheaper. Catherine H. Birney.

From The Woman Suffrage Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Potatoes should never stand in water. They should be washed as quickly as possible and put into boiling water; they should not be entirely covered with water, and should cook very fast. As soon as a fork will pass through them, drain, cover closely and steam a few minutes. Serve as soon as done.

From The Woman Suffrage Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare and slice thin; butter an earthen dish, put in a layer of potatoes, season with salt, pepper, butter, and a bit of onion chopped fine, sprinkle a little flour; in this way add layers of potatoes and seasoning until the dish is full; add a cupful of milk, and bake three-quarters of an hour.

From The Woman Suffrage Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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iced Potatoes. • Chop fine twelve cold boiled potatoes, season highly with pepper, salt, butter, and chopped parsley; take one and a half pints new milk, take out a little and rub into it one tea­ spoonful of cornstarch, and a tablespoonful of butter; heat all the liquid, and while doing this prepare enough dry bread-crumbs (seasoned with a taste of cayenne pepper) to cover the top of the dish the potatoes will be baked in > pour the liquid hot on the potatoes, cover'the dish with the crumbs, add a few little bits of butter on top to keep them moist, and bake in a hot oven about fifteen minutes.

From The Woman Suffrage Cook Book, 1886, page 57. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Select enough medium-sized, perfects -2 tomatoes-to fill a deep baking tin; peel them, scoop out the stem end — placing them in the tin this side up; fill the place with a small piece of nice butter, and cover so thickly with sugar their color is hidden. Bake in a good oven two and a half or three hours, being careful not to burn; when half cooked turn them over. If rightly baked, the tomatoes, when done, will be imbedded in a rich, luscious jelly. If you do not succeed the first time, try again; they are worth the trouble. Remember not to be sparing of sugar. g Matilda Joslyn Gage.,

From The Woman Suffrage Cook Book, 1886, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart water, one quart milk, one quart can tomatoes, one teaspoonful soda, two tablespoodfuls cornstarch; cook ■the tomatoes in the water half an hour, then add soda, then milk which should be hot, cornstarch, a piece of butter half as large as an egg, salt and pepper to taste, strain and serve. I prefer to cook in porcelain.

From The Woman Suffrage Cook Book, 1886, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut up one large tomato in a saucepan over the fire,.when it begins to stew break an egg into it, and stir the mixture until the egg is sufficiently cooked; add salt, and, if possible, a spoonful of cream. Canned tomatoes can be used.

From The Woman Suffrage Cook Book, 1886, page 58. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cat Boil half a bushel of tomatoes, strain through a sieve, add a quart of vinegar, half a pint of salt, an ounce of cloves, two tablespoonfuls of allspice, two teaspoonfuls of cayenne, and one of black pepper. Boil three hours; bottle it air-tight.

From The Woman Suffrage Cook Book, 1886, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rum Cats' Boil the plums, skins and all, with a little water, and, when soft, strain through a colander, pressing the pulp through. To five pounds of pulp and juice add three pounds of light brown sugar, one pint best cider-vinegar, one salt­ spoonful of black pepper (use cayenne if you prefer), one tablespoonful each of salt, ground cinnamon, allspice, and mace, two teaspoonfuls of cloves (ground). Boil twenty minutes. -

From The Woman Suffrage Cook Book, 1886, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One peck tomatoes hi four quarts water. Add nine Tiespoonfuls sugar, three table spoonfuls mustard, one tablespoonful mace, one tablespoonful allspice, two. table­ spoonfuls cloves, one tablespoonful cayenne pepper, and one pint vinegar. Let it scald a long time.

From The Woman Suffrage Cook Book, 1886, page 59. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take 'a half-bushel 'ripe tomatoes; wash and m sh h m, and add one teacupful of salt; let them stand over night; add six large onions; put it in a kettle over a slow fire and cook until the onions are soft; when cool, rub it through a sieve. To nine quarts of the liquid add one ounce of cin­ namon, one ounce of nutmeg, one-fourth ounce of cayenne pepper, one pint of vinegar (very scant). Always taste of it, and, if needed, add more salt. Let the liquid boil until ■sufficiently thick, and add the spices and vinegar a few min­ utes before you take it from the fire. Cloves and allspice ’ can be added if you choose. Bottle when it is cold and seal with wax.

From The Woman Suffrage Cook Book, 1886, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Tomato tsup. One peck tomatoes, quarter cup salt, one teaspoonful red pepper, two.teaspoonfuls ground mace, two teaspoonfuls allspice, two teaspoonfuls cloves, two onions, one and onehalf pints vinegar. Use iv7io7e spices, tie. in a bag, boil with the tomatoes. After adding vinegar boil till reduced onehalf.

From The Woman Suffrage Cook Book, 1886, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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- ■ ogg’s ' uped One peck of green, and one peck of ripe tomatoes, onehalf head of white cabbage, one-half pound of celery, three onions, four green peppers. Chop fine and drain off the water, then cover with salt and let the whole stand twentyfour hours; drain off the brine and cover with cider-vinegar; add one pound of brown sugar and cook gently three hours, then add one-third cupful grated horseradish, one table­ spoonful white mustard-seed, one teaspoonful each of ground cloves, allspice, ginger and mustard. Mix all weJ together.

From The Woman Suffrage Cook Book, 1886, page 60. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take a half bushel of ripe tomatoes; press through a sieve until you have all the pulp; put the pulp into a porce­ lain kettle, and when it begins to boil add one-half teacupful of salt, one ounce of whole cloves, one ounce of grated nutmeg, one ounce mace pounded fine, half teaspoonful of cayenne pepper (more cayenne pepper if preferred), one quart of good vinegar. Boil one and a half hours. When cold, bottle, and stop tight.

From The Woman Suffrage Cook Book, 1886, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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d 1 Amato Catsup. Cut in two a peck of peeled ripe tomatoes; let the seeds and juice drop from them as you cut them; put the pulp in an earthen jar, then add the following: Three pints cider- 'vinegar, two onions and two green peppers, chopped fine, one teacupful black and white mustard seeds mixed, one tea­ cupful of nasturtium seeds, one cupful of salt, one cupful of sugar, one teaspoonful each of ground cloves and mace, two teaspoonfuls of cinnamon, one teaspoonful ground black pepper, one ounce celery seeds, three celery stalks, three red peppers without the seeds, cut fine, one teacupful grated horse radish. This sauce is fit for use in two days, and will keep all winter.

From The Woman Suffrage Cook Book, 1886, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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• Centennial - ash. Ten quarts chopped cabbage, one-half cupful of sugar, a handful of salt; squeeze out the juice, and add chopped peppers to suit the taste, one teacupful of white mustard seed, and one of celery seed or chopped celery, add vinegar to cover. Miss M. A. Hill.

From The Woman Suffrage Cook Book, 1886, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One peck green tomatoes, two dozen onions, one quart green peppers, two cupfuls of sugar, handful of cloves, also of allspice; slice the tomatoes and onions, scatter salt over them and allow them to stand over night. In the morning pour off the water and chop.fine, then chop in the peppers, and add the sugar and spice, boil until well done (probably three hours) after having covered with vinegar.

From The Woman Suffrage Cook Book, 1886, page 61. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three dozen full grown but green cucumbers and eight white onions, peel and chop them as fine as possible, sprinkle on three-quarters of a pint of fine table salt; put the whole into a sieve and let it drain over night or twelve.hours, then add one-half cupful of ground mustard, and one-half cupful of black pepper, and mix thoroughly. Put into glass jars. or bottles, and cover with the strongest vinegar. In three or four days it is ready for use. Keep in a cool place; if sealed air-tight it will keep indefinitely.

From The Woman Suffrage Cook Book, 1886, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fives hlllx ' Slice green tomatoes over night and cover well with salt. Next morning strain oft' all the liquor and chop fine. To two quarts of the chopped tomatoes put over the fire one quart of vinegar, one pint of water, a cupful of sugar and a quarter of a pound of white mustard seed. Boil twenty minutes; pour in the chopped tomatoes and cook two hours, then add half of a small head of cabbage, six or eight onions (according to size), and five or six peppers (part of them ripened), all well chopped. Cook another hour, adding water and vinegar as needed to keep the mix­ ture wet, and sugar as it suits the taste. Put up in sealed jars.

From The Woman Suffrage Cook Book, 1886, page 62. Read from the scan by computer, so a word may be off; the page itself shows the original.

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W of whole cloves, two tablespoonfuls.of allspice, four table­ spoonfuls white mustard seed, one tablespoonful of ground mustard, four teacupfuls of sugar, half teacupful of salt. Cover with cider vinegar and boil twenty minutes.

From The Woman Suffrage Cook Book, 1886, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For eight pounds of fruit, take four pounds brown sugar, two quarts vinegar, one ounce cinnamon, one. ou ■.; or allspice. Let the liquid simmer about twenty minutes, ur hot on the fruit. Mrs. S. W. Fuller.

From The Woman Suffrage Cook Book, 1886, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fourteen pounds fruit, seven pounds brown st a little less than two quarts of vinegar, and a half ounce whole cloves, allspice and cinnamon; tie the spices in linen bags (the cloves may be stuck in the fruit, if preferred). Make the syrup and boil the fruit until tender; pour over the syrup.. ien cool seal paper over the jar. -/ F. WIaxowg. 3®

From The Woman Suffrage Cook Book, 1886, page 63. Read from the scan by computer, so a word may be off; the page itself shows the original.

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1 neappie. Select the pineapples in June for this purpose. Slice the apple about a quarter of an inch thick, and after paring cut in pieces towards the heart, not using the heart, it is so hard. To every seven pounds of fruit allow three pounds of sugar, one ounce stick cinnamon, one ounce of whole cloves, one quart of vinegar. Put the fruit with the spices into a large earthen crock and mix well. Boil the vinegar and sugar (taking off the scum that rises) and pour it boil­ ing hot over the fruit. The liquor must be drained off and scalded at least six times, but without skimming again, as the spicy flavor would be diminished..Allow three days between each scalding, and put away well covered for winter’s use. Pickled peaches are done the same way, only not cut.

From The Woman Suffrage Cook Book, 1886, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take half-grown cucumbers, wash and pack them in jars. Make a pickle of salt and water strong enough to bear up an egg, put a piece of alum in it, as large as a ' nutmeg to a gallon of pickle; boil and skim and pour hot over the cucumbers; let it remain till cool, and pour off; boil as much vinegar, with spices to suit the taste, as will cover the cucumbers, and pour on while hot. Will be ready for use in two days, and will keep for two years. - len V. Austin. Tomato Pickle. ' One peck green tomatoes and one peck onions; slice them and put over them one cupful of salt; let them stand twenty-four hours. Drain the salt and w iter off, and boil two or three hours (till tender) in one gallon vinegar; drain off vinegar, and add to the tomato one ounce celery seed. Then boil in the vinegar, one-half ounce mace, one-half

From The Woman Suffrage Cook Book, 1886, page 64. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■t, one of mustard, half cup weak vinegar; mix well to ounce cloves, one-half ounce cinnamon, one tablespoonful pepper, one-half cupful white mustard d, two pounds dark brown sugar; pour this over the tomato, onions and celery s led, previously well mixed in ajar.

From The Woman Suffrage Cook Book, 1886, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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eggs, rub them smooth, add eight teaspoonfuls mixed mus tard, one teaspoonful salt, one teaspoonful butter, one tea^ spoonful sugar, and a wine-glass of vinegar.

From The Woman Suffrage Cook Book, 1886, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To three' eggs beaten thoroughly add one tablespoonful each of salt, mustard and sugar; to this mixture add one cup milk, one cup vinegar, one tablespoonful butter, and set over the fire, being" careful Ikai it shall only reach the boiling’ foint. Take off and beat a little and set away to cool. Mrs. S. H. Richards.

From The Woman Suffrage Cook Book, 1886, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Green T' ■ ato Pickle, alias Piccalilli. To' one peck of green tomatoes finely slice, add one cupful of salt, sprinkled through the layers of fruit; let this stand over night, and in the morning thoroughly drain off ail the liquor. To the above add one-quarter pound mus­ tard seed," one ounce whole cloves, one ounce whole allspice, two cupfuls brown sugar, and two quarts pure cider vin­ egar. Boil si. wly for an hour and a half. '.

From The Woman Suffrage Cook Book, 1886, page 65. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs, two teaspoonfuls of mustard, one of salt, two of sugar, a little red pepper, one cup of cider vinegar, but­ ter size of an egg. Make this over the teakettle. Beat mustard, salt, sugar and pepper with the eggs, and stir in the vinegar when just cool enough not to curdle eggs; add the butte ■ you take it off. Will keep six weeks in cold weather, and three in warm, if in ice-chest.

From The Woman Suffrage Cook Book, 1886, page 66. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One tablespoonful mustard, one tablespoonful sugar, one­ tenth teaspoonful cayenne pepper, one tea spoonful salt, the yolks of three un-cooked eggs, juice of half a lemon, onequarter cupful vinegar, one pint oil, one cupful whipped cream. Beat the yolks and dry ingredients until very light and thick, with either a silver or wooden spoon, or, better still, with a Dover egg beater of second size; the bowl in which the dressing’ is made should be set in a pan of ice water during the beating; add a J^ew drops of oil at a time until the dressing is very thick and rather hard; after it has reached this stage the oil can be added more rapidly; when it uets so thick that the beater turns hard, add a little vin­ egar — when the last of the oil and vinegar have been added it should be very thick. Now add lemon juice and whipped cream, and place on ice for a few hours, unless you are ready to use it The cream, though a great improvement, may be omitted without injury.

From The Woman Suffrage Cook Book, 1886, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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• Choose large, smooth tomatoes, remove the skins without tearing the substance by pouring over them hot water; with the curved end of a paring knife remove from the stem end of each tomato the hard portion, thus forming a hollow for receiving the dressing; put the tomatoes thus prepared on ice. With any of the standard dressings (I prefer Dur­ kee’s)' as a basis, prepare dressing as follows: to one-half pint of this dressing thoroughly beaten to a froth, add two tablespoonfuls of thick, sweet cream, also thoroughly beaten; heat this in a saucepan and when at boiling heat add two teaspoonfuls of gelatine (Coxe’s), previously dissolved in just enough cold water to cover it; let this come to a boil and boil three minutes; that it may be quite smooth it should be stirred constantly and rapidly. Die dressing should be poured from the saucepan into an earthen bowl; when it is coldj take the tomato from the ice and fill the stem end (hollowed as above indicated) with the dressing. Served, each on a lettuce leaf, in separate small plates, this salad is as decorative to the table as it is agreeable to the palate.

From The Woman Suffrage Cook Book, 1886, page 67. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Chop eighteen ripe tomatoes, one onion, three peppers; add one cup of sugar, two and one-half cups of vinegar, one teaspoonful of salt and of each kind of spice.

From The Woman Suffrage Cook Book, 1886, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Twenty-four ripe tomatoes, twelve green peppers, six onions; chop onions and peppers together; four table­ spoonfuls salt, four tablespoonfuls sugar. Boil together one hour, add six cupfuls vinegar; boil another hour..

From The Woman Suffrage Cook Book, 1886, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six ripe tomatoes, one large onion, chopped, two peppers ‘ chopped fine, one and a half teacups vinegar, one table­ spoonful brown sugar, one tablespoonful salt. Cook one and a-half hours slowly.

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One pint of mango-peppers, chopped, one quart of cab­ bage, chopped, enough of mixed spices to flavor. Scald vinegar enough to cover. Can in cans or bottles.

From The Woman Suffrage Cook Book, 1886, page 68. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three eggs beaten very light, one pint milk, half tea­ spoonful salt, one dozen apples chopped fine and added to natter. Bake in cake pans half hour. Serve on platter with cold hard sauce.

From The Woman Suffrage Cook Book, 1886, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sifted flour, two tablespoonfuls lard, one table­ spoonful baking powder, half teasponful salt. Peel and core six fair tart apples. 1111 the holes with sugar, roll each in the crust, and place in an earthen pudding dish. Cover lightly with sugar dotted 'with small pieces of butter, add half pint of water, cover aud bake two hours. Uncover a short time before taking from the oven to brown.. ' '. Mrs. B. M. Nichols. Apple deling. Six large apples, chopped fine, two tablespoonfuls butter, one small cup sugar. Put in a pudding-dish a layer of grated bread crumbs one inch deep, then a layer of apple,, bits of butter, sugar and nutmeg; repeat. Final- ' ' a teacup of cold water. Bake half an hour. Josephine P ' - >

From The Woman Suffrage Cook Book, 1886, page 69. Read from the scan by computer, so a word may be off; the page itself shows the original.

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50 and. 'O Puck Take a pudding dish holding two quarts and fill with sour apple quarters. Sprinkle four large spoonfuls of best sago over them and fill with hot water. Bake an hour, or until the apple is done. It is better toprepare the pudding two or three hours before baking. Eat with sugar and milk.

From The Woman Suffrage Cook Book, 1886, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Make a custard of one pint rich milk, two tablespoonfuls cornstarch, yolks of two eggs, two tablespoonfuls of sugar and a little salt. Flavor with vanilla when nearly cool; pour into a glass dish; bake six apples, remove the skin and cores, add to the pulp one cup pulverized sugar and the whites of two eggs. Beat till very light and stiff; pour over the custard and add candied cherries or bits of jelly.

From The Woman Suffrage Cook Book, 1886, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, core and bake four apples, add one cup sugar and the white of one egg and beat all together half an hour. Sauce.—-One pint milk, one egg with the yolk of the one used in the pudding, one and a half teaspoonfuls cornstarch. Put on the stove and stir till it thickens. Flavor with vanilla..

From The Woman Suffrage Cook Book, 1886, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut two pounds of pie-plant into a pudding-dish, sprinkle over it half a cupful of sugar and. two tablespoonfuls of flour, or what is better, half a cupful of rolled bread-crumbs, add water until the pie-plant is two-thirds covered, bake in a quick oven thirty or forty minutes. This method of pre­ paring pie-plant removes the medicinal taste, and makes an g c ceptable spring dish. Alice B. Stockham, M. D. SI E Slice and spread with butter a loaf of baker’s bread, arrange these slices in a pudding-dish and pour over them hot berry sauce; set away to cool. To be eaten with a hot sauce.. Louise Simonds. Last Century jerry Pudding. Quart of molasses, teaspoonful each of allspice, cloves and cinnamon, same of salt, three pints of blackberries, two eggs, two teaspoonfuls of baking powder, flour enough to make the spoon stand in the batter; stir the blackberries in the last thing, boil in a bag four to five hours. Can be made just as well without eggs. Blackberries or huckle­ berries may be used, and, in winter, the same receipt makes an excellent cheap im pudding.' Mrs. Lillif svereux Blake. Strawberry or berry g. Toast slices of bread and place in the dish -from which they; ■ ’ over etch slice pour enough canned strawberries or blueberries, thoroughly heated, to soften the bread. Serve hot. This is a delicious pudding, both easily and quickly made. When fresh fruit is used it should be stewed with enough sugar to sweeten, it.

From The Woman Suffrage Cook Book, 1886, page 70. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dark Bread Pud g. Stale loaf of baker’s bread, sliced and buttered; lay in deep pudding-dish with raisins between each slice; cover with a custard made with two quarts of milk and from four to six eggs j dark spices to taste 5 stand half an hour before baking eight or ten hours in slow oven. Slice cold, and serve with hot sauce

From The Woman Suffrage Cook Book, 1886, page 71. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' Two cupfuls chopped bread, one cupful chopped raisins, half a cupful milk with half a teasp 1 1 of soda dissolved in it, half a cupful molasses, one egg, one teaspoonful mace, a small half-tuaspoonful of all kinds of spice, and a little salt; steam three hours. Sauce.—Half a cupful of butter, one cupful sugar, and one cupful of boiling water.

From The Woman Suffrage Cook Book, 1886, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scald one quart of milk, pour it over four tablespoonfuls ■ grated chocolate, let it stand fifteen minutes to cool; beat to­ gether yolks of six eggs, two whites, five tablespoonfuls sugar, one teaspoonful cornstarch, half teaspoonful vanilla; then stir it into the milk and chocolate. Bake in the dish you serve. Beat the remaining whites, add four tablespoon­ fills sugar; frost and brown.

From The Woman Suffrage Cook Book, 1886, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugai, three tablespoonfuls melted butter, one egg, one cup milk, two heaping cups flour, one teaspoonful soda, two teaspoonfuls cream-tartar.

From The Woman Suffrage Cook Book, 1886, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint flour, one cup milk, one egg, two teaspoonfuls cream-tartar, one teaspoonful soda. Bake twenty minutes, or half hour.

From The Woman Suffrage Cook Book, 1886, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cracked 'heat Pudding. In a deep pudding-dish put layers of cold cracked wheat and tart apples sliced thin, with two tablespoonfills sugar and one tablespoonful raisins. Fill the dish, have the wheat last, and add a cup of cold water. Bake two hours.

From The Woman Suffrage Cook Book, 1886, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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-. IMllCiOUS PllClding',, Four eggs, yolks beaten separately with four tablespoon­ fuls flour until very light. Add half teaspoonful of salt, and mix gradually one quart of rich milk with this batter. Beat the whites of the eggs to a froth and stir in last. Bake in a quick oven twenty minutes. It is best to set your pudding dish in a pan of hot water while baking.

From The Woman Suffrage Cook Book, 1886, page 72. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dance for Pudding. One cupful of sugar, one spoonful of flour stirred up with a little cold water, one tablespoonful of butter, one pint of boiling water. Boil up once and then pour on to a wellbeaten egg.

From The Woman Suffrage Cook Book, 1886, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil tne juice oi any acid fruit, adding an equal part of water. To one pint put one tablespoonful sugar and one teaspoonful cornstarch. This makes a clear juice about the consistence of syrup, and is very desirable to eat with wheat, mush, gems, griddle cukes and plain puddings. Jellies and jams can be made into fruit sauce by adding four parts of water and thickening. Will not require sugar. These are valuable sauces for invalids and children. Once learning how delicious they are, persons in health will demand them. In many of the small fruits the seeds are very objectionable..Phis method of using the fruit obviates that.

From The Woman Suffrage Cook Book, 1886, page 73. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ crman F1 Six eggs, leaving out the whites of three for sauce, five tablespoonfuls flour, one tablespoonful melted butter, one pint milk. Bake in cups thirty minutes; makes nine puffs. Sauce.—Beat the whites to a stiff froth. To one cup of sugar add the juice of one lemon or of two oranges. Add it to the whites and pour over the puffs just before sending to the table. ■

From The Woman Suffrage Cook Book, 1886, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups graham flour, one cup sweet milk, one cup molasses, one cup raisins (with a few slices of citron), one teaspoonful each of salt, soda and cinnamon, half teaspoon­ full, cloves. Steam an hour and a half in a basin or cake­ pan. Serve hot with any desirable pudding sauce.

From The Woman Suffrage Cook Book, 1886, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Steamed Graham. t ng. Three cupfuls graham, one cupful sour milk (or better still, half a cupful or more of sour cream), one cupful molas­ ses, two teaspoonfuls soda and salt. Fruit of any kind, fresh or dried, to suit the taste. Eat hot with cream. Steam at least three hours.

From The Woman Suffrage Cook Book, 1886, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful of flour, one-half cupful of sugar, onehalf cupful of milk, one-half cupful of butter, one-half pint New Orleans molasses, four eggs, one teaspoonful soda. Mix flour, sugar, butter, and milk warm enough to dissolve the butter, all together; add the beaten eggs, and last, the mo­ lasses and soda beaten to a froth. Bake half an hour. Serve with cream, or foamy sauce. Mrs. C. S. Lincoln. ' tan Pudding. One cupful corn meal, one cupful molasses, one teaspoon­ ful salt, five pints milk, one tablespoonful butter, one egg. Mix the corn meal, molasses and salt. Cook it in one quart of boiling milk five minutes. Add one tablespoonful of but­ ter and one beaten egg. Put in a deep, well-buttered dish. When in the edge of the oven, pour in carefully three pints of cold milk. Bake seven or eight hours.

From The Woman Suffrage Cook Book, 1886, page 74. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four tablespoonfuls meal mixed with four tablespoonfuls molasses -and one teaspoonful salt. - Pour over this one quart scalding milk, mix well, add one cup cold milk, two-thirds cup raisins, two-thirds cup flour, after sifting. Bake two hours.

From The Woman Suffrage Cook Book, 1886, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three pints of sweet milk, two large iron spoonfuls of yellow cornmeal, one small egg, one iron spoonful of molas­ ses, three-fourths cup of sugar, heaped teaspoonful of ginger, level teaspoonful of cinnamon, one-third of a small nutmeg, and one-half a teacupful thick,'sour cream. Put half the milk over the fire with a sprinkling of salt; as soon as it comes to aboil scatter the meal quickly and evenly in by hand. Remove immediately from the 'fire to a dish, stir in the cold milk, the egg well-beaten, the spices, sweetening, and sour cream.. Bake three hours, having a hot oven the first half hour, a moderate one the remainder of the time. Eat with sweet cream. If rightly made and'rightly baked, this pudding is delicious, but four things must be remember­ ed as requisite: First, the pudding must be thin enough to run when put in the oven. Second, the egg must be small, or if large, but two-thirds used for a pudding of the above size. Third, the sour cream must not be omitted (but in 6a case one has no cream, the same quantity of sour milk with a piece of butter the size of a small butternut can be sub­ stituted). Fourth, the baking must be especially attended to. Many a good receipt is ruined in the cooking, but if the directions.'are carefully followed, this pudding will be quavery when done,-and if any is left, a jelly when cold.. Use no sauce, but sweet cream or butter.,

From The Woman Suffrage Cook Book, 1886, page 75. Read from the scan by computer, so a word may be off; the page itself shows the original.

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New Jersey on Pudding. Add to one quart boiling milk, salted to taste, enough sifted yellow Indian meal to make a moderately stiff batter or “mush.” Keep boiling ten or fifteen minutes, taking care to prevent scorching; 'when partially cool add two eggs (not beaten), one at a time, piece of butter size of egg, more if liked. Sweeten to taste with sugar; half a cupful of mo­ lasses or less added to make it brown nicely is liked by some. Bake slowly one hour in an ordinary sized pudding dish, or less in two smaller ones.

From The Woman Suffrage Cook Book, 1886, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Place one pint of milk in a double boiler, when nearly, boiling add the yolks of two eggs, two tablespoonfuls sugar and two teaspoonfuls cornstarch beaten together. Stir until thickened, remove from the stove, flavor and turn into dish to serve. Beat the whites of two eggs and a pinch of salt to a stiff froth, add three teaspoonfuls of sugar, turn it on the pudding and slightly brown in oven.

From The Woman Suffrage Cook Book, 1886, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and slice six oranges, removing the seeds. Put in a high glass dish a layer of oranges, then one of sugar, and 'so on until all the oranges are used. Let it stand two hours. Take yolks of three eggs, one pint of milk, and sugar to the taste. Flavor with the grated orange peel, and make a soft boiled custard aud pour over the oranges when cool enough not to break the dish. Beat the whites of the eggs to a stiff froth, stir in sugar and pour over the pudding and it is done.

From The Woman Suffrage Cook Book, 1886, page 76. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cupful molasses, one-cupful sweet milk, one large cupful suet chopped fine, one teaspoonful of soda, one-half teaspoonful of cream-tartar, two eggs, one large cupful of chopped raisins; nutmeg, clove, allspice, cinnamon ground, a heaping teaspoonful all mixed together; three good cupfuls of flour, salt sufficient to season. Steam in pudding pan or mould at least four hours, and seven is not too much. Eat with cold sauce. This can be made the day before eating advantageously, and heated, and is an excellent, hearty plum pudding, not rich. Well tested receipt.

From The Woman Suffrage Cook Book, 1886, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Over one tea cupful of powdered cracker and one quarter pound of beef suet, chopped fine, pour one quart of boiling milk. When cool add one teacupful boiled raisins, a little salt, one-half teacupful of sugar and five eggs, leaving out one white for the sauce* Bake in pudding dish one hour and stir while baking. Sauce for the above.- ' mt one and a quarter cupfuls of powdered sugar and one quarter pound of butter to a cream; then add the white of one egg, well beaten, and flavor to taste. Put in a glass dish and grate nutmeg over the top*

From The Woman Suffrage Cook Book, 1886, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Belle’s I:. a / ■ Four tablespoonfuls pearl tapioca, twelve apples pared and quartered. Soak the tapioca in cold water till clear, add the apples and a little salt, together with any flavoring which suits the taste. Bake one-half hour in a quick oven, and serve with cream. M loss Harris*

From The Woman Suffrage Cook Book, 1886, page 77. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup molasses, one teaspoonful soda, one water, one teaspoonful salt, one cup suet, chopped, fine, one teaspoonful clove, three cups flour, one teaspoonful 'cinna­ mon, two cups raisins, cut up fine (not chopped), half cup sliced citron. Dissolve the soda in the hot water, add the molasses, suet, salt and spices; stir in the fruit. with the flour, last.’ Boil or steam four hours. Eat with hard sauce.

From The Woman Suffrage Cook Book, 1886, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Thanksgiving Plum Pud g. Fifteen crackers, five eggs, one pound raisins, two and one-half cups of sugar, four sweet apples, one cup of suet, two quarts sweet milk, salt and mace to taste. Pound the crackers, and soak in one quart of milk over night. In the morning add the other quart, with the rest of the ingre­ dients; stone the raisins. Bake four hours and steam four hours. (The steaming may be omitted, and a longer bake given if preferred.)

From The Woman Suffrage Cook Book, 1886, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Popover.' ag. One pint of milk, one pint of flour, three eggs, and bake one hour. To be eaten with sauce.

From The Woman Suffrage Cook Book, 1886, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil half a pint of water, salt it and thicken with two table­ ' spoonfuls of flour mixed smooth with as little cold water as froth, and when the jelly begins to thicken add the beaten whites and beat all together till very light. Pour into a mould. Make a boiled custard, using the yolks of the three eggs, three tablespoonfuls of sugar, one pint of milk and a little salt. 'When the jelly is moulded put it in the 0. w which it is to be served and pour the custard over it. Gar­ nish with sliced fruits 01* blocks of jelly.

From The Woman Suffrage Cook Book, 1886, page 78. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Excelled,. / ig. If a box gelatine, half a pint cold water; let it soak half an hour, then add half a pint of boiling water. When cool, add the whites of three eggs, two cups sugar, juice of two lemons, and beat the whole well half an hour or more. Set away to cool in a mould. Make a boiled custard of the yolks of the eggs, and one and one-half pints milk; sugar to taste. Serve the solid part floating in the‘custard, with whipped cream poured over the top.

From The Woman Suffrage Cook Book, 1886, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ap j b Truffles, One dozen juicy apples of fine flavor, two cups white sugar, one scant quart of milk, four eggs, one pint of sweet cream, two tablespoonfuls of powdered sugar, juice and grated rind of one lemon. Slice the apples and put them into a glass jar; cover closely, set in warm water, bring to a boil, and cook until tender and clear, then beat to a pulp, sweeten with one cup of sugar and the rind and juice of the lemon. Put the mixture into a glass dish, and set in a cold place. Make a custard of one quart of milk, the four eggs, well beaten, and one cup of sugar. Put into a double boiler and cook until it thickens. When cold, flavor to taste with vanilla. Pour this over the apple, which must be ice-cold and stiff to prevent its rising. Whip the cream to a stiff froth (””' 1 the two tablespoonfuls of sugar), and pile over all.

From The Woman Suffrage Cook Book, 1886, page 79. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Delict Jian Pudding. irloa.) One quart milk, two heaping tablespoonfuls of Indian meal, four of sugar, one of butter, three eggs, one teaspoon - ful of salt. Boil milk in double boiler, sprinkle the meal into it, stirring all the while; cook twelve minutes, stirring often. Beat together the eggs, salt, sugar and one-half teaspoonful of ginger. Stir the butter into the meal and milk. Pour this gradually over the egg mixture. Bake slowly one hour. Serve with sauce of heated syrup and butter.

From The Woman Suffrage Cook Book, 1886, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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dding; One-quarter cupful of butter, one-half cupful of sugar, two cupfuls of jam, six cupfuls of soft bread-crumbs, four eggs. Rub the butter and sugar together; beat the eggs, yolks and whites separately; mash the raspberries, add -the whites beaten to a stiff froth; stir all together to a smooth paste; butter a pudding-dish, cover the bottom with a layer of the crumbs, then a layer of the mixture; continue the alternate layers until the dish is full, making the last layer of crumbs; bake one hour in a moderate oven. Serve in the dish in which it is baked. Mrs. Alice A. Geddes.

From The Woman Suffrage Cook Book, 1886, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful of butter, one cupful of sugar, one cup­ ful of raspberries, the whites of two eggs. Rub the butter and sugar to a cream, beat the whites of the eggs to a stiff froth, and add to the butter and sugar; mash the raspber­ ries, stir all together'until smooth, and serve. t <• hr. w -.,t

From The Woman Suffrage Cook Book, 1886, page 80. Read from the scan by computer, so a word may be off; the page itself shows the original.

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.a try. Lard or butter to be used for pastry should be as hard as possible. It should be cut through the flour with a chopping knife, not rubbed.

From The Woman Suffrage Cook Book, 1886, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ One cupful lard, one-half cupful butter, two cupfuls flour, a pinch of salt. Cut the lard through the flour, then add ice water enough to mix, using a knife; do not knead; roll out and place small bits of butter over it, dredge with flour, roll up and repeat the process, using up the half cupful of butter. Roll this and bake in a quick oven. Brushing the paste as often as rolled out with the white of an'egg assists it to rise in leaves or flakes. The amount of lard and buttei can be varied, and the paste made richer or plainer as desired.

From The Woman Suffrage Cook Book, 1886, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line the pie-plate with a rich paste, sprinkle with sugar, then add a layer of tart apples sliced thin; add a few bits of butter, grated nutmeg, and cover with sugar. Repeat the layer of sliced apples, with the butter, nutmeg and sugar, until the plate is filled. Dredge flour over the whole and cover with the top crust, tucking it nndei the bottom crust around the edge to prevent the juice from running out. Bake three-quarters of an hour. Mary A. Livermore. y '

From The Woman Suffrage Cook Book, 1886, page 81. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cree - Three eggs, whites and yolks beaten separately, one cup­ ful sugar, one heaping cupful flour, one even teaspoonful of soda dissolved in three tablespoonfuls of milk, two even tea­ spoonfuls of cream of tartar mixed in the flour, a little salt and nutmeg; 'A while hot. Cream for filling.—One cupful sugar beaten with two eggs? one pint boiling milk, three tablespoonfuls cornstarch wet smooth with cold milk; stir the mixture in the milk. Flavor with lemon or vanilla. Fill while hot

From The Woman Suffrage Cook Book, 1886, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cupful ripe currants, one cupful sugar and one egg well beaten. Stir in the currants. Bake between two.

From The Woman Suffrage Cook Book, 1886, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Line a pie plate with a rich paste. Grate the rind of one large or two small lemons and then squeeze out the juice. To this add the yolks of two eggs, one cupful of sugar, and finely powdered cracker sufficient to make a tolerably thick batter, beating the whole well together. Pour this into the pie plate and bake. Take the whites of the two eggs and

From The Woman Suffrage Cook Book, 1886, page 82. Read from the scan by computer, so a word may be off; the page itself shows the original.

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stir in powdered sugar to make a frosting. Now pour this over the pie, set it back in the oven a few moments till well set and of a delicate brown in color, and the pie is done.

From The Woman Suffrage Cook Book, 1886, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lem on Pic. Three lemons, using the juice and grated rind, three cup­ fuls of sugar, two heaping teaspoonfuls of flour made into*a paste with one cupful of cold water, four or five eggs. Mix the yolks with the paste, lemon and sugar; use the whites for frosting.

From The Woman Suffrage Cook Book, 1886, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One bowlful ofchopped raisins, three bowlfuls of chopped meat, six bowlfuls of chopped sour apples, one bowlful of chopped suet, one bowlful of molasses, one bowlful of sugar, two lemons, chop the peel very fine, four tablespooniuls of salt, four teaspoonfuls of clove, four teaspoonfuls of allspice, six teaspoonfuls of cinnamon, one teaspoonful of black pep­ per, one nutmeg, grated. Moisten with the liquor that die meat is boiled in, and boil the whole thoroughly.

From The Woman Suffrage Cook Book, 1886, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Order the choicest rump-steak, say a piece weighing four and one-half pounds, which will boil down to about two pounds; two pounds of meat, chopped fine, four and onehalf pounds of apple, chopped fine, three-quarters pound of suet, chopped fine, four and one-half heaping tablespoon­ fuls of powdered cinnamon, one heaping tablespoonful of powdered clove, three tablespoonfuls of salt, three and one-half pounds of sugar, three nutmegs, grated fine, three pounds of raisins, boiled until very tender. Mix the,.Ince well, adding a coffee-cup, or more, of the raisin liquor and peach-pickle vinegar, or any choice sweet pickle-juice, until the mmce is sufficiently moist. Reserve a few of the boiled raisins to lay over the top of the pies with small bits of but­ ter before putting Oil the upper crust. More spice can be added to suit the taste, if required. Mbs. Oliver Ames.

From The Woman Suffrage Cook Book, 1886, page 83. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three crackers rolled fine, one cupful molasses, one cup­ ful vinegar, one cupful sugar, one cupful raisins chopped one-half cupfol water, one-half cupful butter, one egm one teaspoonful each cassia and clove, one nutmeg. This makes three pies. Mrs. Dr. Travel S. Thomas, M. S.

From The Woman Suffrage Cook Book, 1886, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peel and cut your pumpkin into small pieces and put into a kettle with a very little water, cook from six to eight hours stirring frequently to prevent burning. When done it should be q uite dry and of a rich brown color. R ub through a colttoder. One quart of pumpkin, three pints rich milk

From The Woman Suffrage Cook Book, 1886, page 84. Read from the scan by computer, so a word may be off; the page itself shows the original.

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four eggs, two and a half cupfuls sugar, one tablespoonfol ginger. Bake in rather a slow oven until nicely browned.

From The Woman Suffrage Cook Book, 1886, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one pint sifted squash add one quart boiling milk, one egg, two crackers rolled fine, one large cupful sugar, one tea­ spoonful cornstarch, half teaspoonful cinnamon, half tea­ spoonful salt and a little nutmeg. Mrs. H. Andrews.

From The Woman Suffrage Cook Book, 1886, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the Cake.—Four eggs, one cup of sugar, table­ spoonful of butter, one cup of flour, one teaspoonful baking powder. ' For the Filling.— One sour apple, pared and grated, the juice and grated rind of a lemon, one cup of sugar, all boiled together for five minutes. Sarah F. S. ®nt.

From The Woman Suffrage Cook Book, 1886, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Washington Pie, Two-thirds cup of sugar, two tablespoonfuls butter,, one egg, two-thirds cup of milk, two teaspoonfuls cream of tartai and one of saleratus; mix a trifle thicker than griddle-cakes. Cream to fill Washington or cream pie.—One cup milk, one egg, one half cup sugar, two dessertspoonfuls flour; boil the milk, beat the sugar, egg and flour together, and stir it in the boiling milk until it thickens.

From The Woman Suffrage Cook Book, 1886, page 85. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pint of cream beaten to a froth, whites of two eggs well beaten, one cupful sugar; flavor with vanilla; add one-fourth box gelatine dissolved in a gill of hot milk. Sponge Cake for the above.—-One cupful of sugar, one of flour, three eggs, yolks and whites beaten separately, onehalf teaspoonful soda, one teaspoonful of cream of tartar, flavor to taste, bake slowly. Fill the mould with sponge cookies cut to fit, or a thin layer of this cake; a deep tin cake pan will answer. Mrs. Martha J. Waite.

From The Woman Suffrage Cook Book, 1886, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful of cream whipped, the white of one egg beaten, two tablespoonfuls of gelatine dissolved in hot water —add slowly to the beaten egg, add the cream, two table­ spoonfuls of sugar, two of raspberry jam, beat all together; set in a cool place. Delicious as a dessert, or as a sauce for a cottage pudding. Judith Winsor Smith.

From The Woman Suffrage Cook Book, 1886, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Let one quart of milk come to aboil. cat the yolks of two eggs and two large tablespoonfuls of sugar to a froth; to this add one-third of a box of gelatine dissolved. Stir in the ing milk and cook a few minutes, and when half cool ■

From The Woman Suffrage Cook Book, 1886, page 86. Read from the scan by computer, so a word may be off; the page itself shows the original.

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strain into the dish A <■ 1 -. ?., ?; /. of the eggs and add to them two tablespoonfuls of powdered sugar as in frosting. Stir through the milk, set it on ice and let it stand from twelve to twenty hours. Serve with cream and a little jelly or preserve. Mary Gay Capen. r.. sea Crew - Soak two tablespoonfuls of tapioca 0; just water < - cover it. Stir the tapioca into one quart of boiled milk; this must just boil, and then stir in the beaten yolks of three eggs and one cupful sugar, and let it boil until it thickens. Flavor slightly with vanilla. After it is poured into the dish beat up the whites of the eggs with a tablespoonful of sugar and put upon the top. To be eaten cold. The custard may be made the day before.

From The Woman Suffrage Cook Book, 1886, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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r. ca C" Soak two tablespoonfuls of tapioca for two hours; boil one quart of milk, and add the tapioca, put in the yol three eggs, well beaten, with a cup and a-half of sugar; let this boil up, and set it away to cool. Beat the whites to a froth with a Dover egg-beater, and add to the top as r boiled custard. ' Emma M. E. Sanborn, M. D. toca Cream. One quart milk, yolks of four eggs, two tablespoonfuls of tapioca, four tablespoonfuls of sugar; k the tapioca over night, in warm water, heat milk, add tapioca, and let it cook until tapioca rises to the top. ait the whites of the eggs to a stiff froth, J. powdered su Cover the cream'and brown it lightly in the oven. Flavor to taste; eat co1,

From The Woman Suffrage Cook Book, 1886, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Bt ' istard* vie quart milk, four tablespoonfuls sugar; add nutmeg and salt; set the pudding-dish in a pan of water -■■ ’ bake. Test with a broom-splint, and remove from the oven as soon as done, or it will become watery.

From The Woman Suffrage Cook Book, 1886, page 87. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cut corn from the cob, mix with it a little milk, two or three eggs, pepper and salt. Bake half an hour. Nice ad­ dition to a dinner. Eat with meat. Miss L. A. Hatch.

From The Woman Suffrage Cook Book, 1886, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four tablespoonfuls flour, six tablespoonfuls sugar, one pint milk, and one egg; flavor as you choose. Mix the sugar and flour thoroughly, and when the milk is boiling pour it on the' mixture and stir well. Return to the stove, and when the whole is well cooked, put in the beaten yolk as in boiled custard. After two or three minutes of stirring and cooking, take from the stove and beat in the flavoring and the white of the egg which has been beaten to a stiff froth. Pour out and set away to cool. '

From The Woman Suffrage Cook Book, 1886, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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To one quart milk add one cupful granulated sugar; put in a farina boiler and let come to a boil. Pour this over the whites of six eggs, beating all the time; add flavoring. Put in custard cups and bake in a pan with water around the cups to keep them from breaking. A very delicate dessert for invalids.

From The Woman Suffrage Cook Book, 1886, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peach erbet. Two quarts of peaches cut and sugared over night, using two cupfuls of sugar. Put a tablespoonful of gelatine in half a cupful of cold water, let it stand half an hour, then add half a cupful of hot water. Put. the peaches through a colander or sieve, add gelatine and a pint of ice water and freeze. ■

From The Woman Suffrage Cook Book, 1886, page 88. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pi ' tew Peel and chop fine a large pineapple, add a large pint of sufisir, let it ste*te over night, lake one tablespoonful of gelatine, just cover with cold water, let it stand until it is soft, add one-half pint of boiling water, when fully dissolved add one-half pint of cold water, strain the gelatine nd mix with the pineapple and sugar, breeze like i^c cream.

From The Woman Suffrage Cook Book, 1886, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ice Table Syrup. One quart of sugar, two tablespoonfuls of molasses, one quart of water, boiled slowly until reduced to littleless than a quart; if boiled longer, it becomes candied.,

From The Woman Suffrage Cook Book, 1886, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart milk, half box Cox’s gelatine, one squaie of Baker’s chocolate; scald the milk, add the galatine, dis­ solved in a little water, and the grated or melted chocolate. Let it scald again, and before it is put in the mould add a little vanilla extract. Make the day before it is wanted, as it takes some time to harden. One square of chocolate makes a very delicate blaric-mange; more may be used if the strong flavor of chocolate is desired.

From The Woman Suffrage Cook Book, 1886, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart cream, one pint milk, four eggs well beaten, one and a half cupfuls sugar, one tablespoonful vanilla or other flavoring. No cooking is required. fas. S. J. G. Beck. Angels8 Cake., Whites of eleven eggs beaten to a still froth, one and onehalf cupfuls pulverized sugar, one teaspoonful cream of tartar mixed with one cupful flour; sift the flour three times; fla­ vor with one teaspoonful vanilla (never use lemon). Beat only one way with a spoon or fork, bake forty minutes with­ out moving.

From The Woman Suffrage Cook Book, 1886, page 89. Read from the scan by computer, so a word may be off; the page itself shows the original.

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* Three and one-half cupfuls of flour, two cupfuls of sugar, one-third cupful of butter, three eggs, one cupful of milk, two teaspoonfuls of best cream of tartar, one teaspoonful of soda.. Beat sugar, butter and cream of tartar together, beat the eggs separately, then beat them in the mixture and add the other ingredients. Add the soda dissolved in a little of the milk the last thing before baking. Mary Willey. erry C < One cupful milk, one egg, one cupful berries, two and one-half cupfuls flour, three tablespoonfuls melted butter, baking powder. Bake in gem pan. Miss A. E. Newell. '

From The Woman Suffrage Cook Book, 1886, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of three eggs beaten to a stiff froth, add one cup­ ful of sugar and beat five minutes, one-half cupful of butter. '.. -■ ' 1 < sweet milk, one teaspoonful of cream of tartar, orwhalf teaspooaful of soda, twocupfiils of flour. Flavor with vanilla. Chocolate Fi ' g. f 1 1 of sugar and four tablespoonfuls of boiling water; place -in small stew-pan. and let it boil ten minutes. Spread quickly on warm cake. ' Mrs. Dr. C. A. Carlton* - Caf s Butter size of a small egg, two-thirds of a cupful of sugar, one egg well beaten, one-half cupful of milk, one tea­ spoonful of cream of tartar and' one-half teaspoonful soda. Beat-the sugar and butter to a cream,'then add the other ingredients. Mrs. Mary J. Buchanan. Cakes for ddren. One pint flour, one cupful sugar, half a cupful butter and a pinch of salt. Mix with milk or water, flavor with lemon, rise with baking powder, or cream of tartar and soda, or yeast. Bake in little scallop tins. Abby Morton Diaz.

From The Woman Suffrage Cook Book, 1886, page 90. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cupful sugar, one-half cupful butter, two eggs, onehalf cupful milk, one teaspoonful cream of tartar, one-half teaspoonful soda, two cups flour. Caramel for the cake.—Two cupfuls sugar, two-thirds cupful milk, butter size of an egg, boil ten minutes, beat till cold. Jerusha S. Hall.

From The Woman Suffrage Cook Book, 1886, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat to a cream one and a half cupfuls of sugar with onehalf cupful of butter; add three eggs (whites and yolks beaten separately), one-half cupful milk, one-half teaspoon­ ful soda dissolved in the milk; add eight tablespoonfuls grated chocolate, three tablespoonfuls sugar, two tablespoon.” fills scalded milk, dissolved together by steaming over a tea­ kettle; then add two cupfuls of flour with one teaspoonful of weam of tartar. Frost the top with white frosting.

From The Woman Suffrage Cook Book, 1886, page 91. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful butter, one cupful sugar, two eggs, onehalf cupful milk, one and one-half cupfuls flour, one and one-half teaspoonfuls baking powder. Iceing.—One cupful sugar, five tablespoonfuls of water; boil till it strings. Pour in it one and one-half squares of Baker’s chocolate “melted; let this boil till it strings, then stir this'into the beaten whites of the eggs till it hardens; spread between the layers of cake.

From The Woman Suffrage Cook Book, 1886, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cupful of butter, two cupfuls of sugar, three cupfuls of flour, three tablespoonfuls of molasses, three eggs, two cupfuls of currants, one cupful of citron chopped fine, one cupful of milk, one teaspoonful of cream of tartar, one-half teaspoonful of soda, one teaspoonful each of clove and cin­ namon, one-half a nutmeg.

From The Woman Suffrage Cook Book, 1886, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful of butter, one and one-half cupfuls of powdered sugar, two cupfuls of flour, one-half capful of milk, whites of five eggs, one teaspoonful cream, of tartar, one-half teaspoonful soda, juice of half a lemon. Beat the butter and sugar to a cream, add the lemon juice, then the milk, and later the whites, beaten to a stiff froth, lastly add the flour into.which the soda and cream of tartar have been mixed. Bake in two sheets in a moderate oven about half an hour. When a little cool frost with the following Frosting.—Whites of.three eggs, two large cupfuls of powdered t ", one-half pound can of cocoanut Beat the g i whites to a stiff froth, then add the sugar and cocoanut and juice of half a lemon. Put half the frosting between the sheets and the rest on top. St. Louis flour to be used.

From The Woman Suffrage Cook Book, 1886, page 92. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into two and one-half, cupfuls of pastry flour, rub with the hands one-half cupful of butter. Add one cupful of sugar, one and three-fourths cupfuls of grated cocoanut (that which comes by the pound is best) and two saltspoonfuls of cream of tartar. Beat one egg and sth in; dissolve one saltspoonful of soda in boiling water and add, moulding the mixture well together with the hands. If it is not wet enough, add a very little milk or water. The danger is in getting it too wet to roll out well, and probably no moisture will be needed. Roll thin, cut with a doughnut cutter and bake quickly. •

From The Woman Suffrage Cook Book, 1886, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Sc jses Gingerbread. One cupful of sugar, one-half cupful of butter, one cup­ ful of milk, one egg, one cupful of molasses, one teaspoonful of soda in the milk, three scant cupfuls of flour, ginger or not as you like.

From The Woman Suffrage Cook Book, 1886, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat three eggs very light, add two cupfuls brown sugar, one cupful butter, one cupful sweet milk, one teaspoonfol soda, two teaspoonfuls cream of tartar. Make a stiff'dough by kneading in:our, roll out to about one-half inch thick, sprinkle with powdered sugar and cinnamon, roll up as if for jelly rolls, and cut off slices about half an inch thick, dip in granulated sugar and bake.

From The Woman Suffrage Cook Book, 1886, page 93. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cupful sour rich cream, one cupful white sugar, one* half teaspoonfill soda, flour enough for a soft dough—only enough to roll out easily; salt and nutmeg if desired.

From The Woman Suffrage Cook Book, 1886, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cupfuls of sugar, one cupful of butter, one-half cup­ ful of sour cream, one level teaspoonful of soda dissolved in a little hot water, enough flour to roll out as soft as possible.

From The Woman Suffrage Cook Book, 1886, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and one-half cupfuls sugar, one-half cupful butter, five tablespoonfols milk, one teaspoonful soda, spice of ail kinds, one cupful currants or raisins,. chopped, flour to roll ’ out thin.

From The Woman Suffrage Cook Book, 1886, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One gallon molasses, two pounds lard, one pound citron, one.teacupful each of cinnamon and spice, one-half teacup­ ful cloves, four or six nutmegs, two pounds picked nuts (hickory or pecans), flour to make a stiff dough; roll thin, and bake quickly; ice, and dry well before putting away.

From The Woman Suffrage Cook Book, 1886, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Molasses Cookies. t. Put into a large coffee-cup one teaspoonful of soda, two tablespoonfuls of hot waiter and three tablespoonfuls of ' Fill the cup with molasses, add a little gin­ ger if liked. Two cups are enough for one baking. M soft and bake quickly.

From The Woman Suffrage Cook Book, 1886, page 94. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Lard size of one egg and a half, quarter cup sour milk or buttermilk, three-quarters cupful molasses and half cupful brown sugar, one egg. (beaten separately), salt and ginger to taste, even teaspoonful soda; flour for soft batter.

From The Woman Suffrage Cook Book, 1886, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one cup molasses, one-half cup of sugar, one teaspoonful each of salt, soda and ginger 5 flour enough to roll easily. This receipt calls for neither milk or shorten­ ing, and makes very nice cookies. Bake in quick oven.

From The Woman Suffrage Cook Book, 1886, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of sugar,.one cup of sour milk with half a teaspoonful of soda dissolved in it, one cup of butter. Flour to roll not too stiff, and bake quickly.

From The Woman Suffrage Cook Book, 1886, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of sugar, two cups of molasses, two-thirds of a cup of buttei, one cup of milk, one teaspoonful of soda, one small teaspoonful 01 cloves, and one small teaspoonful of cinnamon, two eggs, one-half a nutmeg, and five cups of ®our*

From The Woman Suffrage Cook Book, 1886, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one cup of sugar, half a cup (scant) of butter, half a cup of milk, nutmeg to taste, two teaspoonfuls of ci earn of tartar, one of soda. Make soft dough as can be Handled; roll thin and bake in quick oven.

From The Woman Suffrage Cook Book, 1886, page 95. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and two-thirds cups sugar, one cup butter, three eggs, two-thirds teaspoonful soda, one small nutmeg, flour to roll. Roll thin and bake in a quick oven.

From The Woman Suffrage Cook Book, 1886, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two eggs, one cup sugar, two-thirds cup of butter and lard, one teaspoonful cream-tartar, one scant teaspoonful soda, two tablespoonfuls cold water. Flavor with lemon; flour to roll oil thin. Bake in quick oven.

From The Woman Suffrage Cook Book, 1886, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cupfuls of sugar, two cupfuls of sifted flour, one cupful of cornstarch sifted in flour, one cupful of butter, beaten to a cream with sugar, one cupful sweet milk, two even teaspoonfuls baking powder sifted in flour, and the whites of eight eggs beaten to a stiff froth and added the last thing. Flavor to the taste. Bake in a slow oven threequarters of an hour.

From The Woman Suffrage Cook Book, 1886, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a cupful of sweet milk, half a cupful of rich cream, one cupful of sugar, one egg, two cupfuls of graham flour, one teaspoonful of baking powder. Bake in two tins. When done split open with a sharp knife and fill in with raspberry or strawberry juice that has been thickened with cornstarch or gelatine. By using boiled custard for filling it will make what cooks call French pie. -

From The Woman Suffrage Cook Book, 1886, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cupful butter, two cupfuls powdered sugar, one cupful sweet milk, three cupfuls flour, one teaspoonful soda, two teaspoonfuls cream of tartar, whites of.four eggs beaten to a stiff froth. Flavor with orange or vanilla.

From The Woman Suffrage Cook Book, 1886, page 96. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sweet cream, two cups sugar, three cups flour, four eggs, one teaspoonful soda, two teaspoonfuls cream of tartar. Bake in a moderately heated oven. It is better baked in a shallow pan. One-half the above makes an ex­ cellent “Washington pie.” This cake steamed and liquid pudding-sauce added makes an excellent pudding. The cake, in a stone jar, will keep several weeks without drying.

From The Woman Suffrage Cook Book, 1886, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup sugar, three eggs, one and a-half cups flour, two tablespoonfuls cold water, one teaspoonful cream of tarter, half a teaspoonful soda. Make three layers in Wash­ ington-pie plates.. Cream. —One egg, half a pint of milk, three heaping tablespoonfuls sugar, two even tablespoonfuls flour and a little salt. Flavor with lemon or vanilla. Stir into the milk when hot the flour mixed in a little cold milk, also the beaten egg and sugar. The same cake may be used for jelly, and for chocolate 'Washington pie, only add; butter the size of an egg. Chocolate Filling.—Half a cake of chocolate, grated, one cup sugar, one egg, one tablespoonful cold water. Stir all together, and steam ten minutes,, as for boiled custard. Put on the cake while warm. (

From The Woman Suffrage Cook Book, 1886, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cupful cream, two-thirds cupful of sugar, one egg beaten to a froth, two cupfuls of flour, one teaspoonful soda, one teaspoonful cream of tartar. Bake in little cups twenty minutes or in a pan forty minutes.

From The Woman Suffrage Cook Book, 1886, page 97. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cupfuls of sugar, three-fourth cupful of butter, one cupful of milk, three cupfuls of flour, two level teaspoonfuls of baking powder, the whites ol six eggs. Sift flour and baking powder together.

From The Woman Suffrage Cook Book, 1886, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oi -. one-half cupfuls sugar, one-half cupful butter, ' ' of three eggs beaten to a froth, half a cupful of milk, three cupfuls flour, one teaspoonful cream of tartar,. half teaspoonful soda. Flavor with lemon or vanilla.

From The Woman Suffrage Cook Book, 1886, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cupfuls raised dough ready for baking; one cupful sugar and two-thirds cupful butter, beat well and stir into mgh. ■ a little nutmeg and cinnamon, one-half spoonful soda, tw 11 beaten eggs, and one cupful of raisins rubbe in flour before mixing in the dough. This is the last to be added with as little mixing as possible. Put into the oven without ■ i * again.,

From The Woman Suffrage Cook Book, 1886, page 98. Read from the scan by computer, so a word may be off; the page itself shows the original.

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• One-half cupful butter and two cupfuls sugar beaten to­ gether, three eggs, one cupful milk, one teaspoonful soda, and two of m of tartar rather scant, two and one-half cupfuls of flour and a dessert spoonful of caraway - seeds. Drop a te ' noonful in the pans for each cake; bake in a hot oven. '

From The Woman Suffrage Cook Book, 1886, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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pgless Cake. One cupful sour milk, one teaspoonful soda, one cupful sugar, one-half cupful butter, one cupful raisins chopped, cinnamon and nutmeg, fo” 'Mjjfckbn.

From The Woman Suffrage Cook Book, 1886, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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other’s Election Cake. Five pounds flour, six eggs, two pounds sugar, one pint yeast, three-fourths pound butter, one quart sweet milk, three-fourths pound lard, six nutmegs. Take • ut three pounds of the flour, and about one-third o sugar, and stir up with the yeast and two-thirds of r ■ milk, to rise over night, or until <t begins to fell on ’ top; then add the fest of the ingredients and bake in loaves.. the same as you would bread. Miss M. A x.

From The Woman Suffrage Cook Book, 1886, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Cream one and a half cupfuls of butter and the same of sugar math three eggs; add one and a half Cupfuls o ■ ir cupfuls of flour, two cupfuls of currants, citron i half a teaspoonful of mixed spices and a teaspoonful of soda. If baked in one loaf, it will take about an hour—in two pans, about half an hour. Miss E. B. Plympton. 4 Feather Cake. One cupful sugar, one-half cupful butter, one-half cupful cornstarch, one cupful flour, whites of three eggs, one 'teaspoonful lemon essence, two teaspoonfuls baking powder (or one teaspoonful cream of tartar and one-half teaspoon* ful soda), one-half cupful sweet milk. Harriett C. Batchelder.- ?

From The Woman Suffrage Cook Book, 1886, page 99. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat to a cream" half a cup of butter, add to this two cups of sugar, and beat well together; add one cup milk with one teaspoonful soda dissolved in it; beat well. Then add one cup sifted flour with two teaspoonfuls cream of tartar previously rubbed into it. Add next the well-beaten yolks of three eggs. Beat the whites separately until stiff; add them, and then two morecups of flour. Beat well be­ tween each addition. / I^rs. Mary F. Crowell.

From The Woman Suffrage Cook Book, 1886, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Three cups sugar, one cup butter, beaten together, four eggs, beaten separately, and added, one and one-half cups of milk, five cups flour, one teaspoonful soda, two of cream­ tartar, flavor to taste; makes two loaves. '.,

From The Woman Suffrage Cook Book, 1886, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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-oiled Frosting for Cake. Two-thirds of a cup of sugar to the white of one egg* Cover the sugar with cold water in a sauce-pan, boil, not stirring, until, when tried in a little cold water, it will break like candy. Beat the white of the egg very light, poor the boiling syrup into it slowly, beating hard all the time. Continue to beat until stiff enough to put on the cake* ' Fruit Cate..ups sugar, one cup molasses, two cups butter, sixeggs, five cups flour, one teaspoonful soda, one teaspoonful of each kind of spice, one pound citron, one and one-half pounds raisins, one pound currai ^'^ ''oaves: bake four hours in a slow oven. -

From The Woman Suffrage Cook Book, 1886, page 100. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Stone and chop one pound of raisins, one pound of currants, and slice half a pound of citron. Beat five eggs and add two cups of brown sugar, beat Well: add one cup of blitter, one of molasses, one-half cup of sour milk, one large teaspoonful of soda, one teaspoonful of all kinds of spices, six cups of flour, reserving one-half cup of the flour to mix with the fruit to prevent it from settling; add the fruit last. ' Place buttered letter-paper in the bottom of the tins.

From The Woman Suffrage Cook Book, 1886, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ft. One-half cupful each of' brown sugar, butter, molasses, and milk, one egg, two cupfuls of flour, one cupful of cur­ rants, one cupful of raisins, one-quarter pound' of citron, one-half teaspoonful of soda, one-half teaspoonful each of nutmegs, cinnamon and cloves. Mrs. B J. Stone. Fruit Cake, One and one-half cupfuls butter, two cupfuls brown sugar, one and one-half cupfuls molasses, one cupful sweet milk, four eggs, one teaspoonful soda, one tablespoonful cloves, one tablespoonful allspice, one tablespoonful cinna­ mon, one nutmeg, one-half pound citron, two pounds 9° raisins, one pound currants. Flour to make it sufficiently stiff to hold up the fruit, (about six cupfuls of flour). Bake in an oven not very hot. Frosting.—Whites of three eggs, two even teaspoonfuls of powdered starch, one pound powdered sugar, extract, to suit taste. Amanda M. Lougee.

From The Woman Suffrage Cook Book, 1886, page 101. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Five coflee cups of flour, five eggs, two cups of molasses, one cup brown sugar, one cup butter, one teaspoonful soda, one pound of raisins, a half pound of currants, and a quaitea pound of citron it liked. Miss E. B. Plympton. Plain Fruit Cake, One cup of butter, one cup sweet milk, two cups brown sugar, three cups flour, four eggs, one pound raisins, onehalf pound currants, one-fourth pound citron, three tea­ spoonfuls baking powder, cinnamon and nutmeg to taste. I sometimes substitute one-fourth pound figs foi the one-half pound currants. This cake is good -in thiee days, will keep three months.

From The Woman Suffrage Cook Book, 1886, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two-thirds cup butter, one cup sugar, one cup milk, one cup molasses, two eggs, four cups floui, one teaspoonful ginger, one teaspoonful soda in the molasses, two teaspoon­ fols cream of tartar in the flour. Emily A. Fifield.

From The Woman Suffrage Cook Book, 1886, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Put into a large cm one teaspooaful of soda, two table­ spoonfuls hot water and three tablespoonfuls melted but­ ter. Fill the cup with molasses, add ginger; mix hard, roll thin and bake in a quick oven.

From The Woman Suffrage Cook Book, 1886, page 102. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup molasses, one teaspoonful soda in the molasses, one tablespoonful melted butter one-half cup cold water, small teaspoonful ginger, flour for soft batter.;

From The Woman Suffrage Cook Book, 1886, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Molasses terbread. One cup molasses, one even teaspoonful soda, one cup hot water, one-half cup of butter, flour to make it the con­ sistency of cake if to be baked in small tins; if to be rolled add a little flour. A pinch of ginger, cassia and clove, or if ginger alone, a tablespoonful. Dissolve the soda in a spoonful of water and stir it in the molasses till it foams, then add the other,ingredients. Mrs. E. C. Crosby

From The Woman Suffrage Cook Book, 1886, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of milk, two cups sugar, one of butter, one-half teaspoonful of saleratus, one tablespoonful of yellow ginger, flour enough to roll. Roll very thin.

From The Woman Suffrage Cook Book, 1886, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup molasses, piece of butter the size of an egg, two-thirds cup of milk, two cups flour, one teaspoonful soda dissolved in one-third cup of boiling water.

From The Woman Suffrage Cook Book, 1886, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup butter, one cup sugar, one cup molasses, twothirds cup water, one heaping teaspoonful soda, one tea­ spoonful ginger, and a plenty of flour. Roll very thin. Mix butter and sugar together, add molasses and then the water, reserving a little in which to dissolve the soda, which should be put in after a part of the flour has been used. Mrs. William C. Collar, ' 92

From The Woman Suffrage Cook Book, 1886, page 103. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take one part cream to. four parts milk, mix with flour, ns soft as can be handled, knead twenty minutes, roll very thin; cut square or round and bake quickly twenty minutes. Handle carefully while hot, pack away when 'cool in. a stone jar. 'Graham afers. Use Akron flour, mix with pure cold water, no salt, knead thoroughly fifteen minutes, roll very thin, about half as thick as soda crackers, cut in two-inch squares and bake quickly. These will keep for months in a dry place. It makes..them crisp to place them in the oven a few minutes before bringing them to the table.

From The Woman Suffrage Cook Book, 1886, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Break two eggs into a cup, fill it up with cream, then beat light, add one cup of sugar, one and one half cups of flour, one-half teaspoonful soda,, one teaspoonful cream of tartar; bake in three jelly pans. Cream.—One-half pint of milk, boil it and add two eggs and the yolk of another beaten with one-half cup. of sugar and one large spoonful cornstarch or flour; flavor.

From The Woman Suffrage Cook Book, 1886, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Hermit ikes. One and one-half cups butter, two cups sugar, three eggs, one teaspoonful each of clove nutmeg and cinnamon 1 one cup stoned raisins or currants, four tablespoonfuls milk with one teaspoonful soda, flour enough to roll out (not too stiff) a third of an inch thick. Cut in squares ’and bake in a quick oven. Mrs. William C. Collar.

From The Woman Suffrage Cook Book, 1886, page 104. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two eggs, one and one-half cups sugar, three-fourths cup butter, one cup currants, two tablespoonfuls -sweet milk, one teaspbonful cloves, one teaspoonful cinnamon, one teaspoonful nutmeg, flour enough to roll thin and cut like cookies.

From The Woman Suffrage Cook Book, 1886, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' One cupful sifted flour, two-thirds cupful sugar, one tea­ spoonful baking powder, one-half teaspoonful salt, two eggs, two large spoonfuls rich milk; beat thoroughly to­ gether, and bake to a light brown. Spread while warm with any kind of jelly, and-roll closely in clean white cloth. This maybe used for cream cake, or frosted with choco­ late, either will be^wff.

From The Woman Suffrage Cook Book, 1886, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Loa ake. Half a cupful sweet cream, one cupful butter, two and a quarter cupfuls sugar, three and a half cupfuls flour, one cupful raisins, five eggs and one teaspoonful soda; mix butterand sugar thoroughly, add cream and soda (no cream, of tartar used); then add the eggs well beaten, flour, raisins well floured, and spices to suit the taste; bake in shallow pans in a j-Zuw oven. This quantity will make two loaves. It will keep good for six months, and is improved by age.

From The Woman Suffrage Cook Book, 1886, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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iagic Cake. One-half cupful butter, one cupful sugar, one and a half fills flour, three eggs, three tablespoonfuls of milk, one teaspoonful of cream of tartar, one-half teaspoonful of sal­ eratus; flavor with almond essence.

From The Woman Suffrage Cook Book, 1886, page 105. Read from the scan by computer, so a word may be off; the page itself shows the original.

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For the dark.—Yolks of seven eggs, one cup molasses, one teaspoonful cloves,’ five cups flour, one teaspoonful allspice, two cups brown sugar, one teaspoonful soda, one cup sour cream, two teaspoonfuls cinnamon, one cup but­ ter, and one nutmeg For the light—Whites of seven eggs, one cup of butter, two of white sugar, three of flour, one-half cup of sweet milk, one teaspoonful cream of tartar, half a teaspoonful of soda. Always cream butter and sugar together and beat eggs separately.

From The Woman Suffrage Cook Book, 1886, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Light part.—Whites of three eggs, one-half cup of butter, one cup of sugar, one-third cup of sweet milk, two cups of flour, one-third teaspoonful of soda, two-thirds teaspoonful of cream of tartar, nutmeg and-salt Dark part.—Yolks of three eggs, one-third cup of blitter, one cup of molasses, two cups of flour, one tea­ spoonful of soda 5 add tablespoonful of ginger, plenty of fruit, spice and some salt. Drop into the pan first a spoon­ fill of the light part, and then one of the dark, etc. Makes

From The Woman Suffrage Cook Book, 1886, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Into the mixing-bowl, pour two cups molasses, two thirds cup lard, lard and butter mixed, or sweet pork drippings; dissolve teaspoonfill saleratus or baking-soda in one cup cold water. Stir all well together; add enough sifted flour to make a moderately stiff batter. Care must be taken not to mistake the foam from soda for a consistency caused by flour. Bake immediately in two well-buttered pans in a not too-hot oven. Any kind of spice may be add­ ed; also raisins if liked. When carefully made it is delicious.

From The Woman Suffrage Cook Book, 1886, page 106. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Mother’s Cake. One cupful sugar, half cupful butter, half cupful milk, two cupfuls flour, three eggs; cream the butter and sugar; beat the yolks and whites of the eggs separately, then add all the ingredients, beating them well, and add two teaspoon­ fuls baking powder. Bake in a round, scalloped pan, and when done sprinkle powdered sugar over the top.

From The Woman Suffrage Cook Book, 1886, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ One cupful butter, two of sugar, one of milk (scant), six eggs (beat whites separately, and save white of one for frosting), one teaspoonful of cream-tartar, one-half of soda, three and one-half cups of flour, one cupful meats (takes one pound nuts), one-half teaspoonful of lemon, one-half teaspoonful of vanilla. This makes two loaves.

From The Woman Suffrage Cook Book, 1886, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One-half cup butter, one cup milk, two cups sugar, three cups pastry flour, four eggs, one-half teaspoonful soda, one teaspoonful cream of tartar, one teaspoonful vanilla, little mace. Rub the butter in a warm bowl until like cream, and add one cup of the sugar gradually, add the remaining cup of sugar to the beaten yolks of the eggs, beat until very light, vid add to the butter; add the flavor ing; then beat the whites stiff and dry, and let them stand while you add a little milk and flour alternately to the mixture/ Add the whites last. This makes two loaves.

From The Woman Suffrage Cook Book, 1886, page 107. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Plum Cf ' Three-fourths pound sugar, three-fourths pound butter, six eggs, one pound flour, one pound raisins, one-fourth pound citron, one wine-glassful of raisin water, pinch of soda. Boil raisins and citron Together and let the water evaporate until only the wine glassful is left. Stone the raisins. A little powdered clove or nutmeg to taste. Bake about an hour. This quantity makes two loaves.

From The Woman Suffrage Cook Book, 1886, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of sugar, one cup of butter, one cup of molasses, one cup of milk, four eggs, one teaspoonful of soda, chopped raisins-and spices. Emily A. Fifield.

From The Woman Suffrage Cook Book, 1886, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and one-half cups sugar and one cup butter, beat to a cream; add the beaten yolks of two eggs, three-fourths of a cup of milk less two teaspoonfuls reserved for dis­ solving soda, two and one-half cups of flour, half a nutmeg, half pound raisins, quarter pound ciw mts, half teaspoonful soda; lastly add the beaten whites of two eggs. Stir well. I <r.s& Andrews, Oiieeia’s Cake. Six eggs? six cups flour, four cups sugar, one cup butter, two cups cream, two teaspoonfuls soda. Use lemon or. spice and fruit.

From The Woman Suffrage Cook Book, 1886, page 108. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, one cup sugar, one-half cup butter, one cup sour milk, one cup raisins, chopped, one pint of flour, one teaspoonful saleratus.

From The Woman Suffrage Cook Book, 1886, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups sugar, three eggs, two-thirds cup butter, one cup sweet milk, three cups flour and one heaping teaspoon­ ful baking powder put into the flour and sifted. Add a little salt and'flavor with lemon or almond. Put half the above into two oblong pans. To the remaining add one teaspoonful molasses, one large cup raisins chopped and stoned, one-quarter pound citron sliced, one teaspoonful cinnamon, one-half teaspoonful each of cloves and allspice, a little nutmeg, one teaspoonful flour; put into two pans. Put the sheets together, while warm, alternately with a little jelly between; cut into thin slices for the table, will cut most easily the day it is baked. It may be baked in one large pan without the fruit, pouring in the dark and light in alternate layers.

From The Woman Suffrage Cook Book, 1886, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Oue cupful of butter, two of milk, three of sugar, four eggs, Ave and one-half cups flour, one cup currants, one teaspoonful lemon, three teaspoonfuls yeast powder. Cream the butter, add half the sugar, and the yolks of the eggs, well beaten; add the remainder of the sugar, and the milk and flour (with powder sifted in it) alternately; then add the whites of the eggs, beaten stiff, and lastly the currants, q8 1 HB WO M AB SUFFB.AWE BOOK' BOOK. rolled in the half cup of flour. Fill pans with the mixture an inch and a-half thick, and bake in a quick oven from thirty to forty minutes.

From The Woman Suffrage Cook Book, 1886, page 109. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One egg, two-thirds cupful molasses, two-thirds cups sugar, two-thirds cupful melted butter, one cupful milk, two and one-half cupfuls flour,.half teaspoonful soda, one teaspoonful cream-tartar, one teaspoonful mixed spice, (clove, cinnamon, nutmeg.) one tablespoonful vinegar. Bake in muffin rings or gem pans/

From The Woman Suffrage Cook Book, 1886, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Spice he. Two eggs, one and one-half cupfuls sugar, half cupful butter, half cupful milk, two and one-half cupfuls flour, half cupful raisins, a little of all kinds of spice,, quarter tea­ spoonful soda. Harriet C. Batchelder. b n ^e Cake. Weigh your eggs (five being enough for an ordinary cake-tin); weigh the shells; deduct their weight from the weight of the eggs; add the remaining weight of sugar, and half this weight of flour. Beat the yolks and sugar well together,.then beat the whites to a stiff froth and stir in the sugar and thoroughly, then stir in gently the flour and ^flavoring. and bake in a moderate oven. No baking powder necessary. -

From The Woman Suffrage Cook Book, 1886, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Wei^h < unbroken c^— < --rate the yolks and beat them ten min ht ~oken eggs of sugar; beat til light,.M them, with the weight of tin - ’ ^ken eggs of flour, the juice of one-half of a lemom.p^ rind a whole lemon grated. as. M. E. Sammet. Sj;e Ct Four eggs, two small cups of sugar, two cups of flour. Eggs and sugar well beaten together; stir the flour in as quickly as possible; bake twenty minutes in a quick oven.

From The Woman Suffrage Cook Book, 1886, page 110. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound pulverized sugar, one-half pound flour, twelve eggs, one lemon, grated rind and juice. Beat whites to a stiff froth, beat also the yolks, then beat thoioughly togethei, adding sugar. Grate lemon rind into flout and sth in lightly, but do not beat the mixture after floui is added. If not convenient to put in lemon, add hah a teaspoonful baking powder to the flour and put in the extract of lemon. Bake in a moderate oven. ■

From The Woman Suffrage Cook Book, 1886, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ponge Cake. Four eggs, one cup of sugar, one cup flour sifted four times. Beat the yolks and sugar together, then add the flour, and lastly the whites beaten to a stiff froth Bake in a slow oven.

From The Woman Suffrage Cook Book, 1886, page 111. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One coffee-cupful of sugar, or about one and one-quaitei teacupfuls, one coffee cupful flour, sifted before using, five eSSs? yolks and whites beaten separately, one table spoonful cold water, or lemon-juice. Stir in flour as gently and carefully as possible, and do not beat theieaftei.

From The Woman Suffrage Cook Book, 1886, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Two cups of sugar, yolks of five eggs, whites of three, two cups of flour, one-half cup of hot water, one teaspoon­ ful baking powder. Beat the eggs well, then add sugai. and beat together until light, add the flour and baking powder, stir gently. When well mixed add the hot water. Bake in a quick oven.

From The Woman Suffrage Cook Book, 1886, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat four eggs very light and mix them together, stir in two cups of pulverized sugar, the juice and half of the grated rind of a lemon and a pinch of salt, add one cup of flour, stirring gently, then another cup in which mix two ^^t,teaspoonfuls of baking powder; lastly, stir in, a very little at three-fourths of a cup of almost boiling water $ bake in de i arrow pans. If iced, this makes as good sponge cake as any one could desire.

From The Woman Suffrage Cook Book, 1886, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One and one-half coy / ne cup milk, three cups flour, four tablespoonfuls butter, two eggs, one and a half teaspoonfuls cream of tartar, one teaspoonful soda.

From The Woman Suffrage Cook Book, 1886, page 112. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One cup of butter, one cup of sugar, one-half cup of milk, one egg, one-half teaspoonful of vanilla, one-half teaspoonful of soda, six cups of flour j roll very thin.

From The Woman Suffrage Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' One cupful sugar, two-thirds of a cupful of butter, four tablespoonfuls of milk, one of vanilla, one egg, one and a half teaspoonfuls of cream of-tartar, two-thirds of a tea­ spoonful of soda, flour enough to roll out very thin.

From The Woman Suffrage Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Vanilla Wafers.' One cupful sugar, two-thirds cupful butter, four table spoonfuls milk, one tablespoonful vanilla, one egg, one teaspoonful cream-tartar, one-half teaspoonful' of saleratus or soda, and flour to roll very thin.

From The Woman Suffrage Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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\ ' One cup sugai, one-half cup butter, one and three-fourths cupfuls flour, two eggs, one-half teaspoonful soda, one tea­ spoonful cieam-tartar, and one cup walnuts chopped not very fine.'

From The Woman Suffrage Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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English Walnut Cake. ' Four eggs, two cupfuls of sugar, one cupful of butter, one cupful of milk, tlnee cupfuls of flour, one teaspoonful of cieam-taitai, half teaspoonful of saleratus, one pound English walnuts. Mix the butterand sugar to a foam with the hand 5 add the walnuts as you would citron, in pieces# Makes two small loaves.

From The Woman Suffrage Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ashington Cake. St. Louis. Two cups butter, three cups sugar, four cups flour, two teaspoonfuls baking powder, five eggs, one cup milk, one cup stoned raisins, one-half cup washed and picked cun ants, one-fourth cup chopped citron, one tea­ spoonful each of royal extract of nutmeg and cinnamon. Beat the butter and sugar to a white, light cream, add the beaten eggs gradually,.the flour sifted, with the powder, milk, raisins, currants, citron, and extracts. Mix into a smooth, medium batter, and bake in a shallow square cake pan in a rather quick, steady oven, one and one-half hours; when cold, ice with white icing.. White Icing.—The whites of four eggs,' one and onehalf pounds of white sugar dust, one-half teaspoonful acetic acid (or the juice of half a lemon), one-half ounce of royal extract of rose. Place the whites with the sugar in a bowl, with the acetic acid and extracts. Beat with a-wooden spoon until, letting some run from the spoon, it maintains the thread-like appearance several minutes, when use as directed. Mrs. S. J. Vincelette.

From The Woman Suffrage Cook Book, 1886, page 113. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Four eggs-—frost the top and sides—one i one-half cupfuls of butter, two cupfuls of sugar, one cupful of molasses, one-half cupful of milk, four cupfuls of flour, one teaspoonful saleratns, four teaspoonfuls cloves, four tea­ spoonfuls cinnamon, five or six nutmegs, one pound cur­ rants, one and one-half pounds raisins stoned and chopped, one-half pound citron. Before using the flour brown it in the oven to make the cake dark. Work the butter and sugar to a foam with the hand. Mix the fruit with part of the flour. Frost the top and sides. MiiSo lb Osgood,

From The Woman Suffrage Cook Book, 1886, page 114. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Beat together one and one-half cupfuls of sugar and onehalf cupful of butter; add three well beaten eggs and three small cupfuls of flour in which a teaspoonful cream of tartar and a half-teaspoonful soda have been sifted; beat in a half­ cupful of milk and a cupful of currants or seeded raisins.

From The Woman Suffrage Cook Book, 1886, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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/ hite Cake. ' - One cupful of butter, one and two-thirds cupfuls of sugar, whites of six eggs, two teaspoonfuls cream of tartar, one tea­ spoonful soda, one cupful of sweet milk, flavor with lemon extract., ■ For Fruit Cake, made by taking a.part of the above mix­ ture, take about one-half, and add one cupful of seeded raisins, and a small handful of the same boiled, cinnamon and' nutmeg for flavoring according to taste. -

From The Woman Suffrage Cook Book, 1886, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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fountain Ca ke. One and a-half cups sugar, and two tablespoonfuls butter beaten to a cream, yolks of two eggs, one cup milk, three cups flour, two teaspoonfuls cream of tartar, one teaspoon­ ful lemon, half teaspoonful soda dissolved in milk; add beaten whites of two eggs. Bake in a quick oven.

From The Woman Suffrage Cook Book, 1886, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whit nuntain Cake. 'Whites of two eggs, one and one-halt cupfuls sugar, one cupful milk, half cupful butter, two teaspoonfuls of baking powder, three cupfuls of flour. Bake in jelly tins. F01 frosting tor layers use whites of two eggs (beaten light), one-half pound of pulverized sugar; sprinkle cocoanut over each layer after the frosting has been used., - Miss M. L. Moreland. io4

From The Woman Suffrage Cook Book, 1886, page 115. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Whites of six eggs, well beaten, one and one-quarter cup­ fuls sugar, one and one-quarter cupfuls flour, half cupful butter, half cupful sweet milk, half cupful cornstarch, one teaspoonful soda, two teaspoonfuls cream-tartar. Bake as jelly cake, with either cocoanut or frosting between layers.

From The Woman Suffrage Cook Book, 1886, page 116. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Fruit Cac ' g Made Easy* Let the jars be washed out and thoroughly dried after the last season’s use, and then put away each with its own cover screwed on; thus they are usually sweet and clean and the trouble and delay at time of canning which would arise from mixing of covers or from musty or dusty jars is avoided. Fold a towel smoothly into several thicknesses and wet it thoroughly in hot or cold water. Lay it in a shallow tin and set the jar upon it, taking care that it.rests smoothly upon the towel, which must not touch the sides of the jar. Close windows and doors so as to avoid drafts. A careful observance of these directions will prevent the jars from breaking. Set the tin containing the jar on the back of the stove close to the kettle of boiling fruit, dip the fruit into the jar while boiling, fill just to the brim, wipe off any juice that may have run over on the rubber or screw thread and seal at once, screwing tightly. It is well to turn the jar upside down at first, to be sure no juice could escape, as sometimes there is fault in cover or jobber, and the jar, of course, would not be air-tight if not water­ tight. The dread of fruit canning is to a large extent removed by the practice of this simple process, which is sure to be successful if the directions are carefully followed. ■;

From The Woman Suffrage Cook Book, 1886, page 117. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pare, quarter, and core the apples, and bake tender and brown in a moderate oven; boil the parings, or use tart, * defective apples you may have on hand, to make a sufficient syrup to cover the fruit in the cans; strain the parings or apples, adding sugar to the juice, and boil till it is almost ready to jelly; seal while hot, and the dish will be delicious in the springtime when your winter' apples are all gone. I use glass jars.

From The Woman Suffrage Cook Book, 1886, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Pick off all the stems, or not, as you please, put two - quarts water into a porcelain kettle, add two quarts of the barberries; no sugar, it will toughen them; boil five min­ utes, skim out into an earthen jar or dish; now put in more berries, boil five minutes, skim out, and keep on in the same way until you have boiled all your berries; then add one

From The Woman Suffrage Cook Book, 1886, page 118. Read from the scan by computer, so a word may be off; the page itself shows the original.

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teacupful of granulated sugar to every quart of berries, re­ turn to the kettle and let the whole mass cook ten minutes, stirring carefully all the time to evenly mix the sugar and get them all hot. Fill the glass jars running-over full, being careful that the -rubbers are all right, and pressed tightly down. Screw on the covers tight, and when cool, tighten again. This will be very nice for the sick. More sugar can be added when used if desirable, but in fevers and at many other times when the appetite is poor,'they are better not too sweet. Dr. Alice M. Eaton.

From The Woman Suffrage Cook Book, 1886, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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. For every quart cranberries take one pint water and one pint sugar. ■ Have the water in your preserve kettle (porce­ lain lined) boiL Add the sugar, stir well and boil fast one minute; then put in the berries and let them stand in the syrup hot as possible, 'without boiling about five min­ utes, stirring them a little; then let them have the heat and stew m/f/Zy for fully five minutes more. Take from the fire, and let them stand hot for at least half an hour before pouring off the kettle. Mrs. Mary S. Tarbell. pple Jelly. Windfall apples of various kinds may be used together. Cut the apples into quarters, take off their stalks and blossoms, but do not peel them. Fill a large preserving pan-with the apples thus prepared, add a small teaciipful of water and the peel and juice of a lemon; stew till the fruit is quite soft and of the consistency of porridge. Have ready a bag, made of a square of flannel, in the shape of an extinguisher, with four strings sewn to the hem at the open end. Tie this bag to the four legs of a small table, turned top downwards on the floor, allowing room beneath the point of the bag for a basin to receive the droppings from the apples. Pour the hot mash into the jelly bag and leave it in a warm place for twelve to twenty io8 hours; the bag must not be squeezed to press out the juice. To one pint of juice add one pound of loaf sugar and boil about half an hour, till it jellies, when tried on a cold plate. Pour into glasses, or cups, or shapes; the jelly will turn out quite firm and will keep for years if covered from the air. Several pans full of apples will be needed for a boiling of iellv. Rebecca Moore..erry and le Jelly. Apples cleaned of specks and stalks and cut into a porcelain kettle to be ■simmered in a little water till soft like apple sauce. To press out the juice it is easier to put a small portion at a time into the jelly bag. Have also a large earthen pitcher full of washed barberries set in a pot of boiling water; boil till the juice begins to run out; strain 'se through jelly bag. About half apple and half berry juice is the best proportion; measure.before boiling. Boil half an hour, skimming meanwhile; add equal measure sugar, boil ten minutes, or till a few dropswill stay in a spoon turned upside down. Excellent with meats.

From The Woman Suffrage Cook Book, 1886, page 119. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Grape Jelly, Pick off the grapes into a pail, cover, set them into a kettle of water and cook until the juice, runs; then pour them into a strainer cloth, tie up, and hang up on a nail to drain; let them drain all night; then measure out the same amount of granulated sugar that you have of juice, put into a porcelain kettle and boil hard twenty minutes; try a little on a cold dish, and if it does not jelly boil it longer and try again... Mrs. Alice M. Southwick. Orange Jelly/, Ingredients.— Nelson’s gelatine, four oranges, two lemons, one cupful of sugar, water. Dissolve one-half box of Nelson’s gelatine in halr-pint of tepid water; then add

From The Woman Suffrage Cook Book, 1886, page 120. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Delicious crape Jelly. Put the fruit in a preserving kettle and set it on the stove where the fruit will heat gradually; after the juice is ex­ tracted, strain through the jelly bag; do not press the fruit but let it drip' through, thoroughly; put one pound granu­ lated sugar to every pint of clear juice; heat the sugar hot and dry in.the oven; boil the juice five minutes, then add the hot sugar; let it come to boiling point, and then remove from the stove; pour in jelly glasses, seal tightly when cold, and keep in a dry, cool, dark place. The grapes remaining in the jelly bag can be pressed, and the juice extracted will make a second grade of jelly. Mrs. S. C. Vogle. Transparent ’lies. (No. i.j To make transparent jellies from strawberries, raspberries, currants, grapes, blackberries, or any small fruit, carefully select that which is sound and not too ripe, and without adding water, put to press over night, previously bruising in a wooden' bowl with your potato masher, and using as a strainer a jelly-bag make of cheese cloth. You will find your clothes wringer a most convenient press for extracting the juice, as it will take the open end of the bag between the rollers and hold it securely at any stage of pressure de­ sired. Allow the juice to escape into earthen or wooden vessels, but on no account into tin or other metal, as the contact would color the jelly, and it is your object to make it clear. The next morning measure the juice, allowing a cu of granulated sugar to each cupful of the liquid if the fruit is sour, or three cupfuls of sugar to four of juice if the 1 -'it is sweet, and boil rapidly in a porcel Me to ■ iio

From The Woman Suffrage Cook Book, 1886, page 121. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Trac went Jelly. (No. 2.) To make transparent jelly from apples, peaches, pears, quinces and crabapples, cut the sound, barely ripe fruit into quarters without paring (though it is well to remove the seeds), and place in a porcelain kettle. Add boiling water to cover the fruit and cook rapidly till soft, adding more boiling water if necessary. Then place in a new jelly-bag and hang up to drip into earthen vessels. The juice, which for such fruits should be colorless, is to be treated as for making jellies of small fruits, except that it should be boiled after sugar is added till it turns to a bright amber—perhaps twenty minutes.

From The Woman Suffrage Cook Book, 1886, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■. Lemon -utter. One lemon, one cup sugar, three eggs; beat all together. Nice for tea.

From The Woman Suffrage Cook Book, 1886, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Half a pound of sugar to one pound of common small blue plums. Place plums and sugar alternately in a twopreserved and canned fruits, jellies, ETC. iii quart stone jar until full, plums at the bottom, a layer of sugar ontop; set the jar in an oven of bread heat,-leaving the door open; bake for several days, keeping watch they do not burn; when of a preserve-like consistency, take from the oven, cover them well and keep in your sweetmeat closet. Plums thus prepared have a peculiar flavor of their own, and are especially nice with roasts. It is best to start about three jars at once, removing all to one jar as they bake away. The oven need not be kept at bread heat after the plums have begun to cook thoroughly; the time of baking is usually a week, but largely depends upon the heat and care given them. The plums to be used are not the damsons, but the common blue variety, ripening early in

From The Woman Suffrage Cook Book, 1886, page 122. Read from the scan by computer, so a word may be off; the page itself shows the original.

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■ once Preserve. Put into a porcelain kettle two pounds granulated sugar with one pint cold water; when nearly boiling stir in the white of an egg beaten, as it boils up; remove the scum, and let it boil till no more scum rises; pare and quarter the quinces, and boil in clear water’till tender; then pour them into the syrup and boil them all together a short time, allowing three-quarters of a pound of sugar to. a pound of fruit.

From The Woman Suffrage Cook Book, 1886, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Ten pounds quinces, seven pounds pears, five pounds sugar, two quarts water; cook four and one-half hours.

From The Woman Suffrage Cook Book, 1886, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Take five pounds apples, four pounds sugar, one pint vinegar, two tablespoonfuls cloves and two tablespoonfuls cinnamon. Core the apples and usewhole spices. Boil one hour.

From The Woman Suffrage Cook Book, 1886, page 123. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Boil grapes till tender, putting in just enough water to keep from burning until some juice can be pressed out. Then straimand measure the juice; boil twenty minutes, during which time heat the same amount of gianulated sugar, measure for measure. Skim the juice and stii the sugar frequently; then acid the sugar to the juice 5 stir constantly until the sugar melts; remove from the fire before' it comes to the.boiling point. Pour immediately into the glasses, which will not break if set on a wet cloth.

From The Woman Suffrage Cook Book, 1886, page 124. Read from the scan by computer, so a word may be off; the page itself shows the original.

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ist. Avoid the use of coffee, opium or tobacco. Also avoid the use of hot bread, pancakes, dumplings, salt meat, pork, ham, sausage, fried eggs, pickles, gravy and rich pastry.. 2D. Avoid the use of apples, nuts, or any kind of food except at meal time. Frequent eating enfeebles the digestive organs and causes dyspepsia, and various othei 3d. “Bread is the staff of life.” It ought to be made with “hop yeast.” and kneaded until every atom of yeast comes in contact with one of hour, and then baked with the oven moderately heated until it is cooked through; after baking, it should be kept forty-eight hours at least before it is cut, and if a week old, all the better * Fiesh bread is the bane of dyspeptics, and causes much difficulty. ' qTH. Fresh beef, mutton, game, fish and eggs, prop­ erly cooked, may be used morning and noon. Beans, peas, rice, and most vegetables may be used as the stomach will bear. Eggs should be boiled, never fried. 5th. Potatoes, custards, puddings, etc., may not always agree with weak stomachs, and so of fruit; they must be eaten as the stomach will bear, and always at meal time. Fruit should be ripe and fresh.. 6th. Eat slowly and chew your food thoroughly. Use with meals warm or cold drinks as will best agiee with the stomach. Milk and hot water, or weak black tea<is much preferable to green tea. it is nest not to drink while eating. Finish the meal and then take what diink the stomach needs. Most people drink too much; one cupful of tea is better than two.., 7th. Bathe regularly, always remembering to wipe dry and rub thoroughly. If quite feeble, do this in a warm room, at io A. M. “Thorough friction' over the entire surface of the body, daily, with a dry towel, flesh brush 01 COOKING FOR AND EE OF INVALIDS* 11$ hand is very beneficial. The nerves of the skin sympathize with all the internal organs, and a vast amount of relief may be obtained in this way. - 8th. Exercise regularly in the open air, and if possible in the sun, according to strength. Short walks, often repeated, are the best. Avoid the stooping position while sitting or standing at work. • 9th* Sleep in a large, well-lighted and well-ventilated room. Sunlight is indispensable to health, in animal and vegetable life. Dark rooms are fatal to invalids. Plants and animals will not mature without exposure to the sun. ioth. Do not continually think and talk about your diseases; keeping the mind on a weakness makes one feel worse. Have some light, cheerful employment to occupy your thoughts so as to forget your diseases.

From The Woman Suffrage Cook Book, 1886, page 126. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound of rump steak, free from fat, cut up in 'small pieces, and put in a covered enamelled saucepan with one pint of cold water. Let this stand in a cool place six or eight hqurs; then place over the fire and bring to a quick boil; remove from the fire as soon as it boils, season with salt. If wanted the tea in the morning, let it soak in cold water over night, then bring to a quick boil in the morning. A very nutritious and delicious beef tea.

From The Woman Suffrage Cook Book, 1886, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound fresh raw beef chopped fine; put into a porce­ lain kettle, add one teaciipful of cold water, set away for an hour, if not in a hurry, then set it over the fire; stir, press, and knead it constantly until it begins to turn grey; do not let it boil.. A strong iron spoon, is 6es^ lest, you j.l6 spoil a good one. Strain the juice all out, use a little tin strainer, return, the clear juice to the kettle, scald a few moments—wo/ boil—-season with salt and pepper.

From The Woman Suffrage Cook Book, 1886, page 127. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Scrape some raw beef fine, season with salt and pepper, and spread between two thin slices of slightly buttered bread; then cut in strips. S. Adelaide Hall, M.. Barberry Jelly, To be used for an acid drink, by adding water, is made by boiling a peck of barberries in a quart of water till quite soft, then straining off the juice and boiling it down quite thick and adding a pint of sugai to a requires longer boiling than currants or other fruit, rrr order to evaporate the needed water which was added. When using the jelly for a drink, it is much nicer to pour hot water to dissolve it, and then let it cool.

From The Woman Suffrage Cook Book, 1886, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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jnade. White of one egg, one tablespoonful pulverized sugar, juice one lemon, one goblet water; beat together Very grateful in inflammation of the lungs, stomach, or bowels. Invalid’s Gingerbread.

From The Woman Suffrage Cook Book, 1886, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' One pint of molasses, one cupful sugar, one teaspoonful of soda, one teaspoonful of ginger, one of salt, with flour enough to roll out very thin It is improved by keeping a week or two.

From The Woman Suffrage Cook Book, 1886, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One pound from the round of beef, to be chopped fine; put this in one pint of cold water, add eight drops of strong - ' CARE OF INVALIDS. 117 ' - ■ ■ n a cool place over night. In the ' c. ■ V containing it into a saucepan of hot -..0 ' vc V ' a this for two hours, on the back pwt - - coll not "boil; after which it is - P _ may be taken twice a day.

From The Woman Suffrage Cook Book, 1886, page 128. Read from the scan by computer, so a word may be off; the page itself shows the original.

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, c Porridge. ■ nt of I. Png water add two teaspoonfuls of Am: ■., - - v Mer, and add salt; then add half « A A < 1 vo:, again; the proportions of milk we Pet can be o. - / This is very palatable, and. is ng with bowel complaints.

From The Woman Suffrage Cook Book, 1886, page 129. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Light nourishment for an invalid. Break an egg into a basin; if the yolk retains its globular form the egg is good. Take out the germ and beat'the egg with an uAmerican egg beater” till it is all foam; in a tumbler dissolve a lump of sugar in a tablespoonful of hot milk (or hot water); pour the foam upon this,—it ought to fill the glass,—stir, and it will be ready to drink. It is easy of digestion and nutritious.

From The Woman Suffrage Cook Book, 1886, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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nics a; aen# a Sick. The dried skin of salt codfish, nicely toasted brown, is excellent to give tone to a weak stomach after recovering from almost any illness—especially cholera-morbus, or any gastric difficulty. A piece the size of from a ten-cent piece to a quarter in silver, chewed fine, and taken as often as agreeable. If properly toasted, it is very tender. I find condiments often needful in the sick-room, eaten sparingly at meal-time,—such as a sauce of green or. ripe tomatoes, known.as Chili Sauce.—Take eighteen large green or ripe tomatoes, six good sized onions, six red pep­ pers, twelve tablespoonfuls of sugar, three of salt, three cupfuls of cider vinegar; chop fine, mix and cook one hour. These simple but important recipes I have used in my practise with excellent results. The red pepper is a harmless, unirritating, stimulating condiment, and, properly used, it would, in most cases, take the place of alcoholic stimulants. Clemence S. Lozier, M. D.. Cracked oi heat. In two quarts boiling water stir one pint cracked wheat, half teaspoonful salt. Use a farina boiler, or double kettle, and cook three hours without stirring. When done mould in dishes. Eat cold, with fruit sauce or cream and sugar.

From The Woman Suffrage Cook Book, 1886, page 130. Read from the scan by computer, so a word may be off; the page itself shows the original.

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I send this protest for the Woman Suffrage Cook­ Book, viz.: That pepper, especially black pepper, be omitted from every receipt given. It is an abomination ■ to the sense of every normal stomach. If one is so abnormally constituted as to desire it, it can be added ^ff ZAAz/w, and thus give those who cannot endure it, a chance to. eat many a dish that would, without the pepper, be palatable and whole­ some. There is nothing more grateful, especially in cold weather, and after fatigue, than Well-prepared, nourishing soups; but at hotels, in boarding-houses, and often in private homes, they aremade so unpalatable and injurious by Pepper that no right-minded person would think of giv­ ing them to children, nor of eating them themselves. While speaking of soups, I would like to say that they be a part of every well-ordered dinner. They may be made most nourishing and appetizing' at a very small cost. ■ Anyone who has seen the French and German peasantry make what seemed an enjoyable and satisfying meal on a well-made soup and black-bread, can appreciate how much it might add of nourishment and cheer to the laboring-man’s dinner in America. If there is a roast for dinner, any pieces that would not be.Suited, cold, for the table, may be used, for soup the next day, with all the bones, juice and gravy that were left added, with a potato, turnip, carrot, onion, celery, and a light sprinkle of herbs, dry or green, if one has them—-all to be chopped fine and put in with the meat remnants, and to simmer slowly from early morning until dinner-time. The remnants from a chicken or turkey dinner make a delicious soup; the. nourishment and flavor is enhanced by adding, the feet of the fowl, the heads and necks, all of which may be properly prepared by pouring boiling water upon them, which enables one to remove the skin as a glove from the finger. There is, I venture to say, enough good material wasted from the majority of American tables every day, to make an excellent soup for the day. following. I have never been able to understand why this inexpensive and nourishing part of a good meal,—-a soup, has been so generally neglected by our American housewives.

From The Woman Suffrage Cook Book, 1886, page 134. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Squeeze your grapes with your hands or otherwise, put in your kettle, and just let it come to aboil; then strain through a white flannel. Add to one gallon of the strained liquid fourteen pounds of granulated sugar. Slowly simmer (but not boil), and skim off all impurities that may arise. When thoroughly cool, put into a jug 01 bottle and cork tight. Place in a cool temperature. When used for the table, reduce by adding one and a-half or two pints of water to one pint of the syrup.

From The Woman Suffrage Cook Book, 1886, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Brine fc toef or:ms. To one hundred pounds of meat add nine pounds salt, six pounds brown sugar, three ounces saltpetre, one and a-half ounces potash, and six gallons of water made into a brine, and poured on hot. The meat should be covered with the brine six inches. Mrs. Sara T. L. Robinson. A Nice Pickle fo teat. Five pints molasses, five ounces saltpetre, eight pounds rock-salt, and three gallons water. Boil till the salt is dissolved; skim, and when cold, it is ready for use. This is of sufficient quantity for one hundred pounds of meat closely packed. Care should be taken to have the meat held under the brine with a weight. Hams cured in this way before smoking are superior to Boston cured, as they are neither as salt or hard. Sarah E. M. Kingsbury,

From The Woman Suffrage Cook Book, 1886, page 136. Read from the scan by computer, so a word may be off; the page itself shows the original.

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One quart of grape jelly; two quarts erf boiling water. Stir well, let it stand over night; then strain, and it is ready for use.

From The Woman Suffrage Cook Book, 1886, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Six pounds of clean grease, and one-pound can of Babbitt’s potash will make excellent hard soap. Melt the grease. Dissolve the potash in one quart of water. When both are nearly cool, or just milk-warm, put them together, and stir well until they become ropy, which should be within ten minutes. Then pour the mixture into a smooth box, or the dripping-pan will do. It hardens at once, and is ready for use the next day. Lucy Stone. Twelve pounds of grease, and twelve pounds of crude potash will make a barrel of soft soap. Melt the grease. Dissolve the potash. Pour the grease hot into the barrel, and when the potash is cool, pour it into the hot grease; stir Ito • ■ barrel with hot water, stirring­ well from time to time, as the water is put in. It is well to stir it occasionally for a few weeks, but this is not essential. The older the soap, the better for use. Lucy Stone. Directions r Treatment of Accidental Burns,

From The Woman Suffrage Cook Book, 1886, page 137. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rinsing Blankets.. Fill a tub with cold water, add one pint of soft soap reduced to a lather; dissolve two tablespoonfuls of borax after pounding fine, in a pint of hot water. Put the blankets to soak over night,, and in the morning rinse thoroughly in cold water, then hang up to dry without wringing.. - rs. A. A. Miner. 127Washing with ene« Shave thin one-half pound of good hard soap and dissolve in two-thirds boiler of water. Let it come to a boil, then add two and one-half tablespoonfuls of kerosene oil. Dip out some of the hot suds, in which the clothes that are stained or much soiled may be nibbed slightly before putting into the boiler. Boil briskly from ten to twenty minutes, rub in the suds-water if necessary, and rinse as usual. Clothes slightly soiled need not be rubbed at all before'boiling. This is much easier.than the old-fashioned method of washing.

From The Woman Suffrage Cook Book, 1886, page 138. Read from the scan by computer, so a word may be off; the page itself shows the original.

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rshing Made Easy Two pounds of soap reduced to a pulp in a little water; to this add ten gallons of water, one large tablespoonful of turpentine oil, and two tablespoonfuls of ammonia. Stir the mixture well, having it as hot as your hand can bear. Into this solution put the white clothes, soaking them two hours before washing, taking care to cover the tub mean­ while. Clothes washed in this way need no boiling, nor have I found the texture to be injured thereby. Wash for ' amoi xins.. Use no soap, but take one teaspoonfill of powdered borax to three pints of water, and wash thoroughly., Rinse well in three or four waters, and they will be very clean. ■ 'Mrs. Martha J. Waite.

From The Woman Suffrage Cook Book, 1886, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Dissolve one ounce of borax in hot water, add two pails hot water (not boiling, but more than milk-warm), put in the. blankets, handle and press them into the water until the water is colored with the dust from the blankets; don^t wrings but drain and rinse them //wo^/j in warm water and hang out, stretching them into shape while drying. - Mrs. D. B. Whittier. To -lied Ribbons and Laces. To one cup tepid water add one teaspoonful ammonia. Wash or squeeze the ribbons, and if water is very dirty, wash in another water prepared as above. Do not rinse, but iron while damp, and the colors will not be injured. When cleansing laces, if you keep them •wet until they are to be ironed, they will not shrink. Even cheap edgings, if kept in water until you wish to iron them, will look like new. It is drying and re-wetting them which causes the uw

From The Woman Suffrage Cook Book, 1886, page 139. Read from the scan by computer, so a word may be off; the page itself shows the original.

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(A Recipe Thoroughly Tested, and Found Not Wanting in any Particular.) Preserving the health is the most important preserving done in the family, and, unlike most other preserving, the fruits arc obtainable at all seasons of the year. But simple as the process is. and few as are the necessary ingredients, a very limited number of housewives do this preserving for everyday use in the household., A very' simple recipe for preserving the health, and one that will never fail if directions are carefully followed, consists of a good-sized measure of common-sense, to which should be added in equal quantities by the guardians of the family life, independence and thoughtfulness. Mix well with fresh air and physical exercise. Then take the spices of sanitary, physiological, and hygienic knowledge, and grate down to the consistency for everyday usage, and stir briskly into the preserving pot. Add cold water enough to form a syrup of cleanliness and vitality, h or extra flavoiing, nothing is better than cheerfulness and good temper. Simmer well, and serve to the separate members of the family in carefully-considered dress, sufficiently waim and loose to permit the freedom of every organ, muscle and nerve, and insure perfect circulation of the blood. Care must be taken in this preserving not to allow popular prejudice and accepted custom to spoil the delicate flavor given by the fruit of common-sense.

From The Woman Suffrage Cook Book, 1886, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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to Housekeepers. While living in a warm climate, I found nothing more wholesome than fruit juices for summer drinks. The fruit of every kind—grapes, peaches, plums, raspberries—were all made by boiling and straining the fruit and sweetening j^j until a thick syrup was formed. A few spoonfuls of this made a glass of water most delightfully refreshing. Salt can be kept from hardening in the salt-sprinkler by adding a small quantity of corn starch when they are filled for the table. Nothing is nicer for a lady’s toilet than lemon and glycer­ ine combined for keeping the skin soft. Take an ounce of glycerine and add the juice of two lemons. After washing, pour a few drops on the wet hands, then rub, and dry with towel, and dust the face with baby powder, brushing it off with a soft brush. In pulling off' kid gloves, they should always be pulled from the wrist, turning them wrong side out, then straighten and fold smooth* Pulling the finger-tips always spoils them. Mothers should never allow a child to sleep with its ' mouth open or snore. This habit can be broken up if attended to when the child is small. They should be early taught to clear the passage leading from the nasal organ to the throat, as this, if neglected, will cause catarrh, and it is cruel to let a child grow up with a snoring habit.

From The Woman Suffrage Cook Book, 1886, page 144. Read from the scan by computer, so a word may be off; the page itself shows the original.

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Peal four medium sized potatoes, and let them stand in cold water one-half hour before boiling 5 bob in clear watei until very soft; then mash, and sift through a sieve; have ready in the milk boiler one quart of boiling milk, in which stir the sifted potatoes as you would flour, adding salt, a piece of butter the size of an egg, and extract of celery one teaspoonful. Let it boil one minute, and it is ready for the table, a most delicious soup. Mrs. M. H. Hunt* oast Beef Dinner.. Prepare the potatoes by first washing, then pare, and lay in cold water; when ready to boil, put them in a kettle of cold water over a hot fire, and as soon as they are.fairly soft drain off every drop of water, set the kettle on the back of the stove, take off the cover and throw a thin napkin lightly over them, till ready to serve. One or two other vegetables will be sufficient. An Indian meal dumpling or pudding, or plain boiled rice, or, what is more fashionable, a dish of macaroni, is always in order. When it is about time to put the beef in the. oven, set a dripping pan or a spider on the hottest part of the top of the stove, and if the outside of the meat is not covered with fat, grease the pan lightly;

From The Woman Suffrage Cook Book, 1886, page 154. Read from the scan by computer, so a word may be off; the page itself shows the original.

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' Willow Brook Farm Corn Patties. One cup boiled sweet corn shaved fine and scraped irom the cob, one tablespoonful of butter and one of floor rubbed with the corn, one-half cup of cream and one egg; season with a little salt and pepper, and fry in small cakes upon a hot buttered griddle.

From The Woman Suffrage Cook Book, 1886, page 155. Read from the scan by computer, so a word may be off; the page itself shows the original.

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