VOTES FOR WOMEN 
GOOD THINGS TO EAT 
WASHINGTON WOMEN'S COOK BOOK  Two crossed pennants at the top of the page are inscribed with the words "VOTES FOR WOMEN" and "GOOD THINGS TO EAT", while a banner stretching diagonally from the middle to the bottom of the page reads "WASHINGTON WOMEN'S COOK BOOK".  
 
 
 
 
 
 
 
 
 
 
 
 
 Give us a vote and we will cook 
The better for a wide outlook 
 WASHINGTON WOMEN'S 
COOK BOOK 
 PUBLISHED BY 
THE WASHINGTON EQUAL SUFFRAGE 
ASSOCIATION 
 COMPILED BY 
LINDA DEZIAH JENNINGS 
 1909: 
TRADE REGISTER PRINT 
SEATTLE, WASH. 
 
 
 
 
 STATE EXECUTIVE BOARD 
  President, MRS. EMMA SMITH DEVOE, 
 Thorp 
 
 
 Vice-Presidents 
 MRS. MAY ARKWRIGHT HUTTON 
 Hutton Bldg., Spokane 
  MRS. JENNIE JEWETT,  White Salmon 
  MISS ELLEN GRAHAM,  Avon 
 
 
 Cor. Secretary, MRS. ELLEN S. LECKENBY 
 Brighton Beach 
 
 
  Rec. Secy., MRS. ANNA E. GOODWIN,  Columbia 
 
 
 Press, Eastern Washington, 
 MRS. M. LA REINE BAKER 
 "The Spokane," Spokane 
 
 
 Treasurer, DR. CORA SMITH EATON 
 1629 14th Avenue 
 
 
 Auditors 
  ANNA W. SCOTT, D. O.,  West Seattle 
  MISS BERNICE SAPP,  Olympia 
 Historian, MRS. BESSIE I. SAVAGE 
 212 23rd Avenue North, Seattle 
 Member of National Executive Committee 
 MISS ADELLA M. PARKER 
 419 Boylston Avenue North, Seattle 
 
 
 Trustees 
  MRS. B. B. LORD,  Olympia 
  DR. SARAH KENDALL,  477 Arcade, Seattle 
  MRS. GEORGE B. SMITH,  Anacortes 
 
 
 Chairmen of Standing Committees, State Members 
  MRS. ELIZABETH PALMER SPINNING,  Puyallup 
 
 
  Letter Writers, MRS. LUCIE F. ISAACS,  Walla Walla 
 Headquarters, MRS. C. M. MILLER 
 1902 E. Thomas St., Seattle 
 Literature, MRS. E. M. WARDALL 
 West Seattle 
 Legislation, MRS. HOMER M. HILL 
 1227 Main St., Seattle 
 Labor Unions, DR. LUEMA G. JOHNSON 
 1014 Sixth Ave., Tacoma 
 Publication, MISS LINDA JENNINGS 
 La Conner 
 House-to-House Canvass, 
 MRS. EDITH DE L. JARMUTH 
 32 Westminster Apartments 
 9th Ave. and Marion St., Seattle 
 Educational, MRS. MARGARET HEYES HALL 
 Vancouver 
 
 
 Superintendent of Parlor Meetings 
 MRS. NELLIE M. RENINGER 
 
 
 The Bulletin 
 MISS MAY GRINNELL, Editor 
 499 Arcade, Seattle 
 MISS MARGARET W. BAYNE, Manager 
 Kirkland 
 
 
 
 
 
 PREFACE. 
 A preface to a compilation of cooking recipes may seem to many to be quite unnecessary, but let us look deeper for a moment and we will see that modern cooking represents the evolution of civilized life. Students of the human race declare that it was woman who first discovered how to build a fire; these learned ones are divided in opinion as to whether she was actuated by a desire to make more palatable the food for her offspring, or to keep it warm. Nevertheless, with the ability to make a fire began cookery. The inventive genius of those first months made up a cook-book, limited indeed, yet passed on from mother to daughter as the best product of the wisdom of their times. 
 We present you these recipes, product of the civilization of our times. In them are represented science, art and the human desire to produce things beautiful. 
 Are not our desserts and salads things of beauty and the joy of a moment? 
 Home, a smiling woman, and a good dinner--does not the heart of man yearn toward this trio at evening time? In the best interests of all concerned, we offer you this little book. 
 
 
 
 
 
 
 
 
 ACKNOWLEDGMENT AND EXPLANATION. 
 We wish that every person who has contributed recipes for the compiling of this cook-book would take this as a personal letter of thanks. It may be possible that your recipe was not used; so many duplicates of certain things were sent in that it was not possible to use them all. 
 Then again, it was not definitely decided that the recipes were to be signed, until much work had been done; so many good recipes had been received to which it was impossible for us to obtain signatures. 
 This is the Washington Women's Cook-Book, and we have tried hard that all might be represented by name. For obvious reasons, that had been received to which it was impossible for us to obtain signatures in it, as a means of good cooking and sure voting. 
 
 
 
 
 
 
 
 
 Dedication 
 
  A decorative square containing a capital "T".  
To the first woman who realized that half of the human race were not getting a square deal, and who had the courage to voice a protest: and also to the long line of women from that day unto this, who saw clearly, thought strongly, and braved misrepresentation, ridicule, calumny and social ostracism, to bring about that millenial day when humanity shall know the blessedness of dwelling together as equals. 
 To all those valiant and undaunted soldiers of progress we dedicate our labors in compiling this volume. 
 
 
 
 
 COPYRIGHTED 1908 
THE WASHINGTON EQUAL SUFFRAGE ASSOCIATION 
ALL RIGHTS RESERVED 
 
 
 
 
 
 
 Soups 
 "The man who neglects to vote shows small interest in the welfare of his country and is not a good citizen. What shall we say of the patriotism of the woman who would not vote if she could!" 
 So many good soups are found in other departments of this book that we have not considered many kinds here. 
 The soups in the department, "Food for the Sick," are especially fine. 
 
  Brown Soup Stock. 
Seven pounds of  beef,  three quarts of  cold water,  six  pepper corns,  six  cloves,  one  bay leaf,  one teaspoon of  thyme,  one sprig of  parsley,  two cups of chopped  vegetables,  two teaspoons of  salt.  Cut the  meat  in one inch cubes, put two-thirds of it in a kettle with three quarts of  cold water,  let stand for an hour, put the one-third of  meat  in a skillet with some of the  trimmings  and  marrow  from the  bones,  brown and add to the stock. Let it simmer four or five hours, then add the seasonings and vegetables and simmer one hour, then strain. When cold the grease will rise to the top and form a thick cake. This you take off and the stock forms a jelly-like substance. 
 
 
  White Soup Stock. 
Cut a large grown  chicken  into pieces and cover with  cold water.  Add one teaspoon of  salt  and let simmer for several hours, or until perfectly cooked. Then add one-fourth cup of chopped  celery,  one blade of  parsley,  a small  onion,  a tiny bit of  mace,  and let it simmer one-half hour longer. Strain and it is ready for use.--From "What to Cook and How to Cook It." 
 
 
  Tomato Soup. 
One pint of strained  tomatoes,  one pint of rich  soup stock,  a piece of  bay leaf  no larger than a silver quarter, two  cloves,  one-half teaspoon each of  paprika,   salt  and  soda,  one tablespoon each of  sugar,  chopped  onion  (partly fried),  flour  and  butter.  
 Put all ingredients together, omitting  butter  and  flour, 
 
 
simmer for half an hour, then strain. Rub  flour  and  butter  together until smooth and thicken the soup. 
 If this is made exactly as the recipe is given it will be found to be a very excellent soup. 
  MRS. D. O' LEARY, Seattle.  
 
 
  Tomato Broth. 
Cook  tomatoes  until tender, or use  canned tomatoes,  mash and strain to remove seeds, return to the fire and season with  salt,  very little  red pepper  or  paprika  and a small piece of  butter.  If too thick add a little  hot water.  
  MRS. GEORGE SMITH, Anacortes.  
 
 
  Creole Celery Soup. 
Take  shank of beef,  boil and skim, cut into small pieces a large bunch of  celery,  boil in the broth until tender, add  seasoning  and cup  rich cream.  
 
 
  Chicken Cream Tomato Soup. 
One quart  chicken stock,  one can  tomatoes  strained, season to taste, one half cup  cream  added last. 
 
 
  Bean Soup. 
 Brown beans  boiled until very soft, put through a  colander,  add about a pint, or more if desired, to one quart of strained  meat stock.  Season with  pepper  and  salt  and a pinch of  cayenne.  Just before serving add  juice of one lemon,  and two  hard boiled eggs  chopped very fine. 
  MRS. LOLA FOWLER, Stanwood.  
 
 
  Tomato Soup. 
Put on to heat one quart of good  rich milk;  then in another pan one can of  tomatoes,  strain  tomatoes  through  seive  or  colander,  when  tomatoes  come to a boil put one even teaspoon of  soda  in them. A lump of  butter  may be put in the  milk  if it is not rich, season with  pepper  and  salt.  Mix  tomatoes  and  milk  just before serving. 
  MRS. ANDREW OSBERG, LaConner.  
 
 
 
  Cheese Soup. 
Use clear  beef stock  strained and just as it is served add to each dish a tablespoon of  grated cheese.  Very fine. 
  MRS. D. O'LEARY, Seattle.  
 
 
  Cream Potato Soup. 
For six persons. Put in a  double boiler  one quart  milk,  add two medium sized  potatoes  already cooked well done in one pint of  water,  also a small  onion  fried light brown in two level tablespoons of  butter,   salt  and  pepper.  Thicken if desired with one teaspoon  flour  stirred smooth in  cold water.  Let come to boiling point. 
  MRS. NELLIE M. RININGER, Seattle.  
 
 
  Grapenuts Broth. 
Half cup  grapenuts  put to soak in pint of rich  cold milk.  Heat very slowly to avoid curdling; almost to boiling point. When thoroughly softenend, strain and add pinch of  salt.  
  MISS GERTRUDE WALLACE, Stanwood.  
 
 
   Tomato.  
Take one can of  tomatoes,  one quart of  water,  one medium sized  onion.  Cook thoroughly. Add pinch of  soda,  then stir in the following sauce: One pint  milk,  large piece of  butter,  one tablespoon  flour.  
 Heat the  butter,  stir in the  flour,  add  salt  and  pepper  to taste. 
 Heat the  milk  and add to this. Then stir this into the  tomato  when it is below boiling point. 
 If  milk  is not available, add more  water  to the  tomato  and thicken with  spaghetti  broken up fine, and season. 
 
 
   Vegetable.  
Chop two large  potatoes,  one  onion,  one small  cabbage,  one  turnip.  
 Place  butter  size of egg in kettle and heat. Pour in the chopped vegetables and stir well. Add two quarts of  hot water,  boil one hour and season to taste. 
 
 
 
   Potato.  
Four  potatoes  cut into dice; one large  onion,  chopped; cover with  water  and cook until tender. Add one quart of  milk,  tablespoon  butter,   pepper  and  salt  to taste. Bring to a boil and serve. 
 
 
   Cream of Celery.  
Cut up one bunch of  celery  into one quart of  water.  Boil until tender and thicken with same  sauce  used in the tomato soup. 
 
 
   Corn.  
Take one can of  corn,  cook until well done, add pint of  rich milk,  one tablespoon of  butter,   pepper  and  salt  to taste. If  onion  flavor is liked, a few slices may be added. 
 
 
 
 
 
 Fish and Shell Fish 
 It is cheap wit that finds it so amusing that women should vote."--RALPH WALDO EMERSON. 
 
  Clam Chowder. 
Twenty  clams,  two medium sized  potatoes,  one large  onion  chopped fine, two well-beaten  eggs,  six  crackers  rolled fine; cut  potatoes  into small pieces; mix, season and add strained juice, chopped  clams  to be added after  potatoes  are done. 
 It is improved by the addition of half cup  rich cream.  
 
 
  Excellent Clam Soup. 
Two quarts of  clams  in the shell or one quart of opened  clams.  If in the shell cover with  water  and let stand over night or several hours to spit sand, then wash the shells with small brush, rinsing well to remove sand. Then put into a  baking pan  or  steamer,  cook twenty minutes. Take enough  milk  for the number of persons to be served--this should be enough  clams  for soup for six people--heat in granite dish, add good sized piece of  butter,   pepper,  and two or three  crackers  rolled fine. Take the  clams  from the shell, put into the  milk,  also the juice in the  baking pan.  If shelled  clams  are used, they should be cut in pieces and stewed ten minutes in a little  water.  The  milk  and liquor to be heated separately, as the  milk  will curdle if cooked together. Put together just before serving. 
  MRS. JENNIE G. CLEGG, Spokane.  
 
 
  Clam Chowder. 
One-half cup chopped  ham  or  bacon,  put in large kettle to fry; add to this three  onions  chopped fine; when browned slightly add three quarts  boiling water.  Add to the above six medium sized  potatoes  cut in dice, cook twenty minutes. Now add one can minced  clams  or one teacup of fresh  clams  chopped fine. Last of all add one cup  rolled crackers  and one quart  milk,  let come to a boil, season and serve hot. 
  MRS. L. M. HALL, Puyallup.  
 
 
 
  Clam Fritters. 
Clean a half dozen large  clams,  remove heads, chop fine, add one beaten  egg  to a tablespoon of  milk  and a little  flour.  Season with  salt  and  pepper  then fry in a skillet in form of pancakes. 
  MRS. ANDREW OSBERG, LaConner.  
 
 
  Clam Bouillon. 
To one small can of  clam chowder  add three cups of  boiling water,  two cups  milk,  one cup strained  tomatoes;  heat  tomatoes  first in separate dish; add a little  soda  and one dessert spoonful of  flour  mixed with  water.  Cook three minutes and strain through wire strainer. 
 Serve in  bouillon cups  with  whipped cream.  
  MRS. H. M. CHITTENDEN, Seattle.  
 
 
  Creamed Clams. 
Scald the  clams  in their own liquor, chop them fine and measure. To each cupful of chopped  clams  add one cupful of thick  cream sauce.  
 For one cupful of  sauce,  melt one tablespoon of  butter,  stir in one tablespoon of  flour,  cook but do not brown it; then add slowly one-half cup of  clam liquor  and one-half cup of  milk  or  cream;  season with  pepper  and  salt.  
 Let it cook until a smooth thick  cream,  stirring all the time. Add the  clams  just before serving. Pour over small pieces of  toast.  
  MRS. ANNA M. COMBES, Elma.  
 
 
  Clam Fritters. 
One dozen  clams  chopped fine; add the liquor from the  clams  to a batter made of one pint of  milk,  six tablespoons of  flour,  six  eggs  well beaten, two tablespoons of  melted butter  a little  salt  and  pepper.  Drop from a spoon into hot  oil  or  lard;  fry a light brown. Or dip the whole  clam  into the batter and fry as you do oysters. Serve very hot. 
  MRS. ANNA M. COMBES, Elma.  
 
 
  Scalloped Oysters. 
One quart of fresh  oysters,  eight  soda crackers  rolled fine, put in layers in a  baking pan,  sprinkle with  pepper  and  salt.  Save the liquor and add with enough  milk  to cover
 
 
just before putting them in the oven. Put  rolled crackers  with bits of  butter  on top. Bake three-quarters of an hour. 
  MERTON M'KEE, Avon.  
 
 
  Oysters Cocktails. 
Use  Olympia oysters;  fill  cocktail glass  one-third full of drained  oyster,  finish filling with  tomato catsup,  place a drop of  tobasco sauce  in each and a squeeze of  lemon;  season, and serve with sliced  lemon  and  wafers.  
 
 
  Oyster Cocktails. 
Drain  Olympia oysters,  drench with  boiling water,  pouring off instantly; set away on  ice  a few minutes to chill. This is to prevent the sliminess that some persons so object to. Fill the  cocktail glass  a little less than half full of  oysters;  finish the glass with  tomato catsup  in which has been put three drops of  tobasco sauce  (three drops for the entire serving) and a squeeze of  lemon  to each glass. 
  MRS. G. F. ZIMMERMAN, Seattle.  
 
 
  Oyster Omelet. 
Beat the  yolks of six eggs  into a teacup of  milk  and add a cup and a half of small  oysters  drained; then add the  whites of the eggs  beaten stiff. Fry in hot  butter  and do not stir while cooking. Slip a knife around the edges, that the center may cook equally. 
  MRS. ANNA M. COMBES, Elma.  
 
 
   Ludt Fish.  
(A Swedish Christmas Dainty.) 
Three  dried unsalted codfish,  soak in  water  three days in a cool place. Drain off the  water,  then dissolve four heaping teaspoons of  soda  in two gallons of  water,  soak the  fish  in this for three days. Drain off  water  and soak in fresh  water  over night, or a few hours. Drain off  water  again, put the  fish  in  boiling water  and cook ten minutes. 
 Serve with  cream  or  milk gravy  or  melted butter.  It is also nice either cold or hot without dressing. 
  MRS. THILDA ANDERSON, Avon.  
 
 
  Baked Salmon. 
Take small  salmon,  opened underneath and fill with
 
 
 bread dressing  as you would fowl (it will not be necessary to sew up the  fish ). Put in long  baking pan,  sprinkle with  pepper  and  salt  and dot with whole  allspice.  Bake and serve with the following sauce: 
  Sauce.  
 One cup of  liquor where fish has been baked,  and one cup of  milk  or  cream,  thickened with one tablespoon  flour.  Season with  pepper  and  salt.  
  MISS EMMA SWANSON.  
 
 
  Baked Salmon--Spanish. 
Remove skin from the  fish  and cut in thick slices, put in  dripping pan  and season well, then on top of each slice place a spoonful of chopped  onion.  Bake until done, then put a spoonful of  tomato  on each slice and return to the oven just long enough to heat the  tomato.  Serve with the following sauce: 
  Sauce.  
 Cook one chopped  onion  in a little  butter,  strain half a can of  tomatoes  into it, season well and thicken slightly. 
 
 
  Fried Smelt. 
Remove the intestines, wash and drain; roll in  salted flour  and fry very quickly in hot, deep  fat  to a rich brown. 
 Be sure to have plenty of  fat;  have it hot and fry quickly if you would have the  fish  tender. 
 
 
  Boiled Fish. 
Perhaps  fish  is best boiled by steam. Place the  fish  on clean cloth in the  steamer  and steam until done. By this method it will not go to pieces and may be served whole. 
 Serve with  drawn butter sauce.  
 
 
  Fish Turbot. 
Make dressing of one pint  milk  and one tablespoon  flour,  cool and add two  eggs  well beaten and one-half cup  butter.  Take and cool  fish,  put in layers of  fish  and dressing alternately in a buttered  baking dish.  
 Cover the top with rolled  bread crumbs  and bake twenty minutes. 
  MRS. CLARA SAUERS, Aberdeen.  
 
 
 
 
 
 Clams 
 Contributed by  Mrs. Bessie L. Savage.  
 Of the seven or eight varieties of clams found on Puget Sound, with which I am familiar, all but one (the boring clam) are good to eat and if properly prepared furnish the best of food. Where possible see that your clams are from beaches remote from large cities. Get them in the shells and see that all are alive. If the shells are not closed or do not close tightly, reject them. As soon as obtained put in clean water to which has been added one tablespoon of salt to each gallon. Let stand at least six hours. If desired to keep longer than twelve hours, the water should be changed every day and corn meal sprinkled on top of water as soon as clams are put in. 
 For steaming and baking the shells should be thoroughly washed with a small brush. 
 If the clams are hard to open pour boiling water on them. 
 For frying use the large butter clam. For steaming or baking use only the little neck or cockle clam. 
 
  Steamed Clams. 
Choose small to medium sized  Little Necks.  Wash, put in a kettle with half a teacupful of  water  to a five-pound lard bucketful of  clams,  cover tightly, boil from fifteen to twenty minutes. Serve hot. (Save the liquor for boullion, etc.) 
 
 
  Baked Clams. 
Prepare as for boiling, put in a large bread pan, bake in hot oven until shells open. 
 
 
  Clam Puree. 
Take one pint of the  liquor from steamed or baked clams,  add one pint of  water,   butter  the size of an egg,  pepper  and  salt  to taste, a little  nutmeg.  Boil, thicken to the consistency of cream. When ready to serve add one pint of hot  milk  and serve immediately. 
 
 
 
  Clams on Toast. 
Drain lightly one pint of shelled  Little Neck  (Butter Clams will not do). Add half a teacup of  water.  Let this come to a boil, thicken to the consistency of cream, add a tablespoon of  butter,  season with  salt,   pepper  and  nutmeg.  Serve on  toast.  
 
 
  Fried Clams. 
Choose large white  Butter Clams.  Open, cut out and reject the necks. Drain, dip in beaten  egg,  roll in  cracker crumbs  or  farina.  Fry in deep  fat  (as doughnuts). 
 
 
  Clam Croquettes. 
Chop and drain a pint of shelled  clams.  Put in frying pan with a tablespoon of  butter  and let cook two or three minutes. Add half as much  bread crumbs  and a beaten  egg.  Season with  salt  and  pepper.  Roll and fry in hot deep  fat.  
 
 
  Scrambled Clams With Eggs. 
One-half pint of shelled small  Little Necks  (or chopped large ones). Put in a frying pan with a tablespoon of  butter,  and when they have cooked two minutes or until edges curl, add three  eggs.  Stir frequently, and serve on  toast.  
 
 
  Pan Roast a la Doane. 
Make a  sauce  as follows: One tablespoon of  butter,  melt, stir in two tablespoons of  flour,  one teacup of  boiling water,  two tablespoons of  tomato juice,  one-half teaspoon of  curry powder,   salt,   pepper  and  nutmeg  to taste. 
 Let cook two minutes, add  clams,  cook three minutes. Serve on  buttered toast.  
 
 
  Clam Fritters. 
Prepare a  batter  as for fruit fritters, stir in well drained  Little Necks.  Fry in hot, deep  fat.  
 
 
  Clam Pie. 
Prepare  clams  as for creamed clams. Line the sides of a sauce pan (not the bottom) with  pastry  as for chicken pie,
 
 
fill with  clams  prepared as for creamed clams, cover with crust. Bake. 
 
 
  Clam Omelet. 
Prepare  eggs  as for plain omelet. Just before the  eggs  set pour on half a pint of well drained  Little Necks,  to a three egg omelet. Fold and serve hot. 
 
 
  Scalloped Clams. 
Prepare as for creamed clams. To one pint of  clams  add one pint of  bread crumbs  soaked in  milk.  Dot the top with small bits of  butter,  brown in oven and serve hot. 
 Very small  Little Necks  make excellent cocktails prepared as oysters. 
 
 
 
 
 
 Meats 
 "There is no freedom on earth nor in any star for those who deny freedom to others." 
 
  Roast Beef. 
In thinking of  meats,  perhaps  roast beef,  comes first to our minds. No other  meat  is so nutritious if properly cooked. 
 The outside must be seared at once to keep in the juices. To do this either put on grate of a very hot oven or by pressing every side down on a hot pan on top of the range. 
 What is known as  rib roasts  are the best, and one can hardly get the best results with a roast under ten or twelve pounds. 
 
 
  Fillet Roast of Beef. 
Trim, wipe the fillet with a damp cloth and skewer into shape. Lard the  meat  and dredge with  flour,   salt  and  pepper,  place on rack in roasting oven and sear over quickly. When nicely browned reduce the heat and continue the roasting until the  meat  is tender. 
 Serve with  mushroom sauce.  
  MRS. BERT ESTERBROOK, Bellingham.  
 
 
  Flank Steak. 
Fry in  butter  until brown a  flank steak,   salt,   pepper,  put in  roasting pan,  pour over the  butter;  cover with sliced  onions,  heap on some  tomatoes  and season. Bake one and one-half hours, add  water  while cooking to make  gravy.  This is good. 
  MRS. ED NEWENGER, Bellingham.  
 
 
  Favorite Roast Turkey. 
For dressing take first joint of  wings,  part of  neck,   heart,   liver  and  gizzard,  boil soft. When nearly done add five  potatoes.  When all are cooked remove bones and chop; season with  salt,   pepper  and  butter.  Soak nearly a small loaf of  bread  in the  broth  and mix in this dressing. Now
 
 
stuff the  turkey  and sew up. Tie the legs together and fasten legs and wings close to body. Put enough  water  in to  roaster  to baste with;  salt  the  turkey;  turn it over often while it roasts. Bake fifteen minutes to the pound. 
  W. J. CROFT, Avon.  
 
 
  Sheep's Tongues Spanish. 
Six  sheep's tongues  or three  calves tongues.  Boil the  tongues  about two hours. Make a  sauce  of one tablespoon of  butter,  two of  olive oil,  four small  onions,  fry them in the  oil  and  butter,  add two large tablespoons  flour,   clove of garlic  and quart of  tomatoes  strained; add  water the tongues were boiled in;  cook slowly and add  carrots  and  celery  to taste. Pour  sauce  over  tongues  and serve hot. 
  MRS. CARRIE OAKLEY, Anacortes.  
 
 
  Veal Loaf. 
One and one-half pounds  veal,  one-half pound  lean pork,  chopped very fine. Two  eggs  well beaten, three  crackers  rolled to powder. One-half cup  milk,  season with  salt  and  pepper  to taste. Mix all well together, form into a loaf, sprinkle the top with dry  bread crumbs  or powdered  crackers  and little bits of  butter.  Put in a pan with a little  water  and bake for an hour, occasionally adding a little  water  if the pan gets dry. 
  MRS. ANNA COMBES, Elma.  
 
 
  Cabbage Rolls. 
Take as many whole leaves from a good  cabbage  head as you need. Put in each leaf a piece of  round steak  or  hamburger steak,  sprinkle with  salt,   pepper,   ginger  and  cloves.  Roll tie strings around to keep in shape, boil in  broth  or  salted water  for one hour. Pull off the strings and serve with  melted butter.  
  MRS. O. OFFERDAHL.  
 
 
  Beef Loaf. 
One and one-half pounds chopped  beef,  three well beaten  eggs,  one cup powdered  crackers,  one cup  boiling water,   salt  and  pepper  to taste. Cover with  boiling water  and cook one and one-half hours. 
  MARIA HAYS M'HENRY, Olympia.  
 
 
 
  Baked Liver. 
Have in reserve some good  stock  made from the  shin of the beef,  or  bouillon  made from  Armour's Extract.  Ten cents' worth  calves liver,  some slices of  bacon,   onions  and  stale bread.  Take a medium sized individual  baking pan.  Lay in the bottom some thin slices of  bacon,  cover these with slices of  liver,  slice some  onions  over this, add  salt  and  pepper  and cover with thin slices of  stale bread.  Repeat this until the pan is nearly full. Pour over the  soup stock  to nearly cover, putting slices of  bread  on top cover. Bake thirty or forty minutes. 
 Remove cover, brown  bread  nicely and serve. 
  MRS. JENNIE G. OLEGG, Spokane.  
 
 
  Veal Cutlets. 
 
  W. S. C. Domestic Science Dept.  
 Use  slices of veal from leg,  cut at least one-half inch thick, wipe and remove bone, skin, cut in small pieces. For serving fasten small pieces together with clean tooth picks. Sprinkle with  salt,   pepper;  dip in  flour,  then in beaten  egg  and  cracker crumbs  or  bread.  Cook in hot  fat  until well browned on both sides, then place in well seasoned  brown gravy.  Allow to simmer on back of range at least one hour. 
 
 
   Sauce or Gravy for Above.  
Melt three tablespoons  butter,  add three tablespoons  flour,  stir until smooth, then add hot  worcestershire  gradually and last, the  seasoning.  
 Boil five minutes, one-half cup  tomatoes  may be added. 
 
 
  Boneless Birds. 
Pound and cut good fresh round  steak  into three inch squares. Put small piece of  bacon  in each square; sprinkle with  salt  and  pepper,   ginger  and  cloves.  Roll and tie a string around each square, so it gets the shape of a bird; roll in  flour  and brown in  butter.  Pour over enough  water  to cover the birds. Let boil for one hour. 
  MRS. O. OFFERDAHL, Seattle.  
 
 
  Veal Stew. 
Two pounds of  veal  cut in small pieces; cover with  boiling water  and cook until half done; then season with  salt 
 
 
and  paprika  (sweet red pepper), add two  green onions  cut fine, four medium sized  carrots  cut in cubes, and one and one-half cups of  green peas.  When cooked add one pint of  milk,  thicken with two spoons of  flour.  
  MRS. D. O'LEARY, Seattle.  
 
 
  Fried Chicken. 
Select  chicken  weighing about two and one-half pounds. Plymouth Rocks are the best. 
 Wash and wipe well, cutting each  chicken  into four pieces, sprinkle with  salt  and  cayenne pepper  mixed, roll in  flour,  or in powdered  cracker or bread crumbs;  fry one-half hour in  lard  and  butter.  Cover while cooking with perforated cover. 
  MRS. H. M. CHITTENDEN, Seattle.  
 
 
  Chicken with Baked Dumplings. 
Cut the  chicken  into pieces and stew until tender, when done put into a deep  baking pan.  If there is not enough liquor to nearly cover the  chicken,  add  water  and thicken to make a nice  gravy,  having previously seasoned well. Make a rich  baking powder biscuit dough,  cut out the  biscuits  and place on top of the  chicken.  Bake just long enough to cook the  biscuits  nicely. By many this is much preferred to boiled dumplings. 
  MRS. R. H. BALL, LaConner.  
 
 
  Smothered Chicken. 
Cut up  chicken  as to fry, put in deep pan; season with  salt,   pepper  and lumps of  butter.  Over this sift  flour  thickly; cover with  water.  Bake three hours. 
  MRS. E. S. BROWN, Bellingham.  
 
 
  Luncheon Chicken. 
Cook a good fat  chicken  until very well done, keeping nearly covered with  water.  Remove  chicken  from broth and pick from bones. Make  dressing  as to stuff  chicken  which is roasted in oven. 
 Put in a  baking dish,  alternate layers of  chicken  and dressing. Pour over it the  broth in which the chicken was cooked.  
 Just before serving put in the oven. Serve very hot.
 
 
Use plenty of  pepper  and  salt  and a slice of  lemon  when stewing the  chicken.  This will serve twelve persons. 
  MRS. G. F. ZIMMERMAN, Seattle.  
 
 
  Chicken Pie. 
A fat  hen  is necessary for a good chicken pie. Cut up the  chicken  and place in enough  boiling water  to cover, and boil until tender. When cooked if the  water  has boiled away add enough so that the  chicken  will be more than covered with liquor. Thicken this to make a nice  gravy.  Line the sides of the  baking dish  with rich  biscuit dough;  put in the  chicken  and  gravy  and cover with  crust.  Bake in a moderate oven until the crust is rich brown. 
  MRS. A. M. CURRIER, LaConner.  
 
 
  Baked Chicken (Southern Style). 
Take young spring  chicken,  after being dressed, cut open down the back, lay flat and whole in  baking pan  and cover with strips of  bacon.  Bake until tender and serve on platter with garnish of  parsley.  Make a gravy of the chopped  giblets  flavored with  dried celery leaves.  
  MRS. HELEN J. BERRY, Bellingham.  
 
 
  Boiled Leg of Lamb--Caper Sauce. 
Boil the  leg of  lamp   until very tender, then take the  water in which it was boiled  as the foundation of the  sauce.  There should be at least a pint of the  stock;  thicken with two tablespoons of  flour,  season with  pepper  and  salt,  and add two tablespoons of  pickled capers.  Let the  sauce  stand fifteen minutes before using that the  sauce  may be well seasoned with the  capers.  
  MRS. D. O'LEARY, Seattle.  
 
 
  Veal Stew. 
Cut  veal  in small pieces and stew, when cooked pour in an equal amount of creamy  milk,  thicken, add a spoonful of  butter;  serve on platter and garnish with  green peas.  
  MRS. HELEN J. BERRY, Bellingham.  
 
 
  Dumplings for Meat. 
Two cups and a half of  flour,  sift with two teaspoons of  baking powder,  one teaspoon of  salt,  one cup of  water.  This
 
 
should make a stiff dough to be stirred with a spoon; when the  meat  is done, drop the batter into the kettle where the  meat  is cooking, a spoonful at a time, cover closely and boil for twenty minutes. 
 
 
  Picnic Meat. 
Buy a quantity of cheap  meat  ( beef )  salt  and boil until it begins to drop from the bones. While hot chop the  meat  coarsely; season with  sage  and  pepper,  or some prefer chopped  onion.  After mixing pack in a jar; cover with a plate and sink it down with a stone or some other weight. Let stand over night, then cut in slices. 
 This is good any time when cold meat is wanted. 
 Other kinds of  meat  may be used. 
  MRS. RENA FORREST, Anacortes.  
 
 
  Oyster-Chestnut Dressing (For Fowl). 
Three cups  bread crumbs,  one and one-half cups  chestnuts,  chopped fine (first boil and blanch), two dozen small  oysters,  one-half cup  melted butter,  one small  onion,  one tablespoon minced  parsley,  or teaspoon of dry  celery leaves.  
 This is very good indeed, and unusually rich. Use either  chestnuts  or  oysters  leaving out the other, is fine. 
  MRS. HELEN J. BERRY, Bellingham.  
 
 
  Dressing for Fowl or Meat. 
Slice one large  onion  and boil about half done; crumble coarsely to the amount required; moisten with  hot water  and add a cup or more of the  juice from the roast  (in the case of  fowl  where the dressing is put into the uncooked  fowl  this will be impossible), add the  onion  and season with  pepper  and  salt.  Have very moist. 
  MISS MADGE JENNING, LaConner.  
 
 
 
 
 
 Meat and Fish Sauce. 
 
  Tartar Sauce. 
One tablespoon chopped  parsley,  one teaspoon  mustard  ( dry mustard  mixed with  cold water ), one minced  onion,  one teaspoon chopped  capers,  dash of  cayenne,  one-half pint  salad dressing, Durkee's preferred.  Nice with all kinds of fried fish, oysters or meat croquettes. 
  MRS. HELEN BERRY, Bellingham.  
 
 
  Cream Sauce. 
One cup of  milk  or  cream,  thickened with one tablespoon of  butter  rubbed with one tablespoon of  flour.  Thin this with one cup of  stock.  This is especially fine for baked fish. In this case be sure to use a cup of the  juice where the fish is baked  to thin the sauce. Many seasonings may be added, such as chopped  parsley,   mushrooms  or  oysters,  when one wants to serve a fancy dish. 
  MISS EMMA SWANSON.  
 
 
  Fish Sauce. 
One and one-half cups of  water,  half cup  butter,  thicken with a rounded teaspoon of  cornstarch,  add tablespoon  lemon juice,  dash of  paprika.  Two well beaten  eggs  added when partly cooled. 
  MRS. D. O'LEARY, Seattle.  
 
 
  Tomato Sauce (For Boiled Tongue). 
One can  tomatoes  heated and strained, two scant tablespoons  sago  soaked in  cold water,  one heaping tablespoon  sugar,  one teaspoon each of  salt,   Worcestershire sauce,  and  walnut ketchup,  five drops  mapeline,  a little  paprika,  or a trifle of  cayenne.  
 Boil all this very slowly half an hour, stirring often. When done add  butter  the size of an egg. This dish will serve twelve people if a large tongue is used. 
 The  mapeline  and  walnut ketchup  may be omitted if wished though both add materially to the richness of flavor. 
  SARAH PRATT CARR, Seattle.  
 
 
 
  Mushroom Sauce. 
Rub three tablespoons of  butter  with two of  flour  until a paste is formed. Put into a sauce pan with two good slices of  onion,  one  bay leaf,  a stalk of  celery,  a blade of  mace  and one-half dozen  pepper corns;  add one pint of  white stock;  let boil slowly for twenty minutes; strain into  butter  and  flour  which has been cooked a little; stir constantly. Add one-half can of  white button mushrooms  cut in half. Cook a few minutes. Stir in one cup of sweet  cream,  let just come to a boil. 
  MRS. J. C. HAINES, Seattle.  
 
 
  Fried Eggplant. 
Slice the  egg-plant  and boil not longer than two minutes. Drain and dip each slice in beaten  egg  and then in rolled  cracker crumbs.   Salt  and  pepper  and fry in plenty of hot  fat  to a nice brown. 
  ELIZABETH J. OLEARY, Seattle.  
 
 
  Carrots and Green Peas. 
If as sometimes happens in the best regulated households, you should not have enough  green peas  for the number to be served, you will find that they will combine very delightfully with young  carrots.  
 Shell the  peas  and cook them alone in  salted water.  Scrape and cook the  carrots,  having sliced them very fine. Just before serving turn together,  pepper,  and pour over them  melted butter.  Serve very hot. 
  MISS GERTRUDE WALLACE, Stanwood.  
 
 
  Summer Squash. 
Pare and seed a  summer squash;  steam or boil in a little  water  in the usual way; drain and mash. To a quart of  squash  add one-half pint of  bread crumbs  soaked in one-half pint of  milk,  one teaspoon finely minced  onion,  one-half teaspoon  salt,  one tablespoon  butter,  and  pepper  to taste, one beaten  egg.  Put in  pudding dish  and brown. 
  MRS. BESSIE I. SAVAGE, Seattle.  
 
 
 
 
 
 Entrees 
 "I go for all sharing the privileges of the government who assist in bearing its burdens--by no means excluding women."--ABRAHAM LINCOLN. 
 Entrees are usually made from left-overs. This is not always the case, yet more often than not these dainty dishes are a testimony of the thrift and skill of the housekeeper. 
 The various kinds of croquettes make up a large portion of the entrees served. From the many kinds of cold meat, they are made by simply grinding the material, and mixing with a well seasoned sauce; or they can be made richer by adding brains, mushrooms, sweetbreads, etc. 
 
  Sauce for Croquettes. 
One small chopped  onion  cooked until tender in a tablespoon of  melted butter,  pour in a cup of  milk  and thicken with two tablespoons of  flour.  As you remove from the fire, add two  eggs  beaten, season with  salt,   pepper,  and a little  nutmeg.  
 
 
  Veal Croquettes. 
Mix two cups of minced  veal  with the above  sauce,  shape with the fingers into balls or flat cakes. Dip in powdered  bread or cracker crumbs,  then in  egg.  Fry in smoking hot  fat  to a delicate brown. 
 
 
  Chicken Cutlets. 
Mix two cups of  ground chicken  with one cup of  cream sauce.  When cold, make into pear shape, then flatten between the palms of the hands until they are one-half inch thick. Dip in  egg  and  crumbs.  Insert a piece of  spaghetti  an inch long in the small end to represent a bone. Fry in smoking  fat,  and serve with  oyster sauce.  
  MRS. LOUISA BERRY, Lexington, Ky.  
 
 
  Aspic Jelly. 
Aspic is made from  stock,  either  brown or white stock  highly seasoned, strained, with  gelatine  added. To one quart
 
 
of  stock  add three-fourths of a box of  gelatine,  that has been soaked one hour in one cup  cold water.  Clear as for soups, allowing the  white of an egg  to one quart of  stock.  Aspic is used in many ways. As a garnish for cold meats,  cold tongue  and  chicken  are moulded in it. 
 Moulded in brick shaped molds, it may be sliced and served on  lettuce leaves  with  mayonaise.  
 
 
  Chicken Croquettes. 
Chop fine one  cold boiled chicken;  then take a pint of  sweet milk  and when the  milk  is boiling, stir into it two large tablespoons of  flour  made thin in a little  cold milk;  after the  flour  is well cooked with the  milk  put in a piece of  butter  the size of an egg. Season with  salt  and  pepper  to taste; stir all well into the  chicken;  roll up with your hand and dip first into an  egg  beaten, then into  cracker  rolled fine and fry in hot  lard  or  lard  and  butter.  
  MRS. M. J. SULLIVAN, LaConner.  
 
 
  Scalloped Chicken. 
Boil  chicken  until tender, cut into dice and add a small amount of the  stock.  Make a plain  white sauce,  then put into a  baking pan  a layer of  chicken  and a layer of  sauce  alternately then cover the top with  bread crumbs.  Bake until thoroughly heated through. 
 Make a  milk gravy  with the remaining  stock  to serve with the scalloped  chicken.  
 
 
  Spanish Meat Balls. 
One pound of  round steak  put through a  meat grinder,  one cup of moistened  bread crumbs;  mix well, season and make into meat balls. Partly fry one  onion  in  butter,  then one pint of  tomatoes,  dash of  cayenne,  add one cup of  water.  Put meat balls into this and cook slowly about two hours. It may be necessary to add more  water.  
 Boil one cup of  rice  and serve with meat balls. 
  MRS. D. O'LEARY, Seattle.  
 
 
  Spaghetti, a La Italienne. 
Break one-half pound of  spaghetti  into inch pieces, drop into a kettle of  boiling water,  and boil rapidly for twenty minutes; drain, pare one  onion,  slice, boil, add one-half can
 
 
 tomatoes,  three tablespoons of  grated cheese,   salt  and  cayenne.  
 Heat all together ten minutes. 
 
 
  Creamed Salmon. 
One can  salmon  minced fine, drain off liquor and throw away. Dressing: Boil one pint  milk,  add two tablespoons  butter,   salt  and  pepper  to taste. Have ready one pint of dry  bread crumbs,  then place layer in bottom of buttered dish, then a layer of  fish  and so on having last a layer of crumbs. Pour over this the dressing and bake to a delicate brown. 
  HAZEL HALL, Puyallup.  
 
 
  Fish au Gratin. 
Make a plain  cream sauce,  take left over  fish,  cut in pieces an inch or two long, arrange in a  baking dish;  pour over it the  cream sauce,  season with  red pepper  and  salt;  spread the top with  buttered bread crumbs  and bake. 
  HELEN BERRY.  
 
 
  Scalloped Sweetcorn. 
One can of  corn,  one pint of  milk,  one cup of  rolled crackers;  place a layer of  corn  in a  baking dish,  season well then add layer of  crackers  and  corn  alternately. Pour the  milk  over it and bake. 
  ANNA W. SCOTT.  
 
 
  Cheese Custard. 
Two  eggs,  well beaten, one cup of  grated cheese,  one slice of  buttered bread,  one cup of  milk.  Place the  bread  in bottom of  baking dish  and pour  eggs,   milk  and  cheese  over it. Season with  salt  and  pepper.  Bake ten minutes in a quick oven and serve. 
  ANNA W. SCOTT, Seattle.  
 
 
  Salmon Pudding. 
One small can of  salmon,  two cups of  rolled crackers.  Two  eggs  well beaten, two cups of  sweet milk.  Mix thoroughly and season to taste. Bake one-half hour. 
  ANNA W. SCOTT, Seattle.  
 
 
 
  Shrimp Pudding. 
One cup  shrimp,  one cup  grated cheese,  two cups  rolled crackers,  good sized lump of  butter.  For wetting use  milk  or  cream.  Season with  salt  and  pepper.  Mix all together and bake in the oven. 
  W. H. SCOTT, Seattle.  
 
 
  Asparagus: Entree. 
Put your  asparagus  in a  baking dish,  cover with  cream,  season with  pepper  and  salt,  cover an inch deep with  grated cheese.  
 
 
  Timbales Regence: Mushroom Sauce. 
Take one pint of cooked and blanched  sweetbreads,  with skin and fat removed, chop fine. Put one tablespoon of  butter  in frying pan, when melted add two tablespoons fine dry  bread crumbs  and one-half teacup of  white stock;  stir until the mixture boils, take from fire and stir in the  sweetbreads,   salt,   white pepper,  a dash of  paprika  and a little  nutmeg.  
 Beat two  eggs  light and heat thoroughly into mixture. Butter  timbale moulds,  dust well with browned  bread crumbs,  fill them two-thirds full, place in  baking pan  half filled with  boiling water  and bake for twenty minutes in good oven. When done turn carefully on heated plates and serve with the following  sauce  about them and a garnish of  water cress.  
 
 
  Mushroom Sauce. 
Rub three tablespoons of  butter  with two of  flour  until a paste is formed. Put into a sauce pan with two good slices of  onion,  one  bay leaf,  a stalk of  celery,  a blade of  mace  and one-half dozen  pepper corns;  add one pint of  white stock;  let boil slowly for twenty minutes, strain into  butter  and  flour,  which has been cooked a little; stir constantly. Add one-half can of  white button mushrooms  cut in half. Cook a few minutes. Stir in one cup of sweet  cream;  let come to a boil and serve around timbales. 
  MRS. J. C. HAINES, Seattle.  
 
 
  Fried Bananas. 
Pare six  bananas,  slice lengthwise in thick slices, put two tablespoons of  butter  in frying pan, then put in just enough  fruit  to cover the bottom of the pan, brown and turn
 
 
and brown on the other side. Care must be taken that the slices be not broken. When served the  bananas  may be plain or  orange juice  may be squeezed over them. 
  MRS. D. O'LEARY, Seattle.  
 
 
  Fried Apples. 
Slice large firm  apples,  have ready a frying pan containing a small amount of hot  butter,  just cover the bottom of the pan with the sliced  apples,  turn carefully after browning. Care must be taken that the slices be not broken or the attractiveness of the dish will be marred. Sprinkle with  sugar  and serve at once. 
 
 
  Spanish Rice. 
Boil one teacup of  rice;  add one can  tomatoes,  six little  Chili peppers,  one  onion.  Fry the  onion  a little in  bacon.  Heat altogether; delicious. 
 Cook the  rice  Japanese style, which is: Wash well, put in tightly covered kettle with  salt,   butter  and just covered with  water.  Boil hard fifteen minutes without uncovering. If it boils over move back but do not uncover. Can be made with left-over  rice  and  tomatoes.  
  MRS. F. W. COTTERHILL, Seattle.  
 
 
 
 
 
 Salads 
 "One principal cause of the failure of so many magnificent schemes, social, political, religious, which have followed each other age after age, has been this: That in almost every case they have ignored the rights and powers of one half the human race. vis., women. I believe that politics will not go right, that society will not go right, that nothing human will ever go right, except in so far as woman goes right; and to make woman go right she must be put in her place and she must have her rights."--CHARLES KINGSLEY. 
 
  Never-Fail Mayonaise Dressing. 
 Yolk of one egg,  one tablespoon  vinegar,  one and one-half tablespoons  water,  one-fourth teaspoon  salt,  pinch of  mustard  and a little  paprika.  Mix well, then add  olive oil  and beat with a  Dover egg-beater;  it is not necessary to add the  olive oil  slowly. Five minutes' hard beating should produce perfect mayonaise. 
 Use the best  oil  and  vinegar  and success is sure. This dressing will keep for several days. 
  MISS JOSEPHINE ANDERSON, Seattle.  
 
 
  Cooked Salad Dressing. 
Two tablespoons  sugar,  three  eggs,  one-half cup hot  vinegar,  one teaspoon  butter,  one-half teaspoon  salt,  one-third teaspoon  mustard,  mixed smooth in a little  cold water,  dash of  cayenne pepper.  Let come to a boil, remove from the stove, then add one-half cup  sweet cream  and beat well. 
  AUGUSTA ANDERSON, Seattle.  
 
 
  Steamed Mayonaise 
Put in a  double boiler  two tablespoons each of  butter  and  olive oil,  three-fourths cup  cream (sweet preferred),   yolks four eggs,  three tablespoons of  vinegar  or  juice of two lemons,  one teaspoon  sugar,   salt  and  cayenne pepper  to taste. Stir constantly. 
  MRS. F. W. COTTERILL, Seattle.  
 
 
 
  Salad Dressing. 
Two  eggs  well beaten, one-half cup  vinegar,  teaspoon  salt,  one-half teaspoon  mustard,  one-half teaspoon  white pepper,  dash of  cayenne.  Boil together, stirring well until creamy. Remove from fire and add  butter  size of walnut. When cold add two tablespoons of  sweet cream  if desired. 
 
 
  Salad Dressing That Will Keep Six Months. 
One and one-fourth cups  vinegar,   butter  size of an egg, one tablespoon  salt,  one-fourth teaspoon  cayenne,  one rounded tablespoon of  cornstarch,  dissolved in part of the  vinegar  while cold,  yolks three eggs  well beaten, add to the  cornstarch.  Bring the other ingredients to a boil and stir this in. Add  juice of one lemon  when cold. 
  This mixed with half  cream  makes a fine  cream dressing.   
  MRS. J. J. BOGARDUS, Seattle.  
 
 
  Sour Cream Dressing. 
Beat light two  eggs,  one cup  sour cream,  two teaspoons  sugar,  then add three tablespoons  vinegar.  Cook in a  double boiler  until the mixture thickens. 
 
 
  Potato Salad Dressing. 
One-half pint  vinegar,   butter  the size of an egg, one  egg  well beaten. One teaspoon of  flour  mixed smoothly with one-half cup of  cream  or  milk,  one teaspoon of  mustard,  one of  salt,  one of  pepper  and a tablespoon of  sugar.  Put  vinegar  and  butter  to heat; mix other ingredients thoroughly and stir in. Cook a few minutes. 
 Pour over the salad while hot. 
  MRS. ANNA COMBES, Elma.  
 
 
  Chicken and Nut Salad. 
Cut the  white meat of a chicken  into small pieces and add to a half cup of  English walnuts  chopped rather coarsely, a cup of finely cut  celery,  or four or five  lettuce leaves  torn into shreds. If the latter, dust lightly with  celery salt  and  pepper.  
 Serve with  mayonaise  or other  dressing  if preferred. 
  SUSAN CURRIER ORNES.  
 
 
 
  Chicken Salad. 
One  chicken  stewed until tender. Remove skin, bones and gristle. Cut into small pieces. Add two good-sized stalks  celery  cut fine. Put in a handful of  water  cress or crisp, tender  lettuce -- cress  preferable. Add  dressing  just before serving. 
  This salad may be varied by putting equal parts of  celery  and  cabbage,  or take two-thirds solid  white cabbage  and one-third  celery  and add  water cress.   
 
 
  Lobster Salad. 
Use equal parts  lobster  and  celery  cut fine. Chill and squeeze the  juice of a lemon  over the mixture; then pour over the following dressing, being sure that the dressing is very cold. 
 Dressing: Stir the  yolks of two eggs  in a deep dish until light, add teaspoon of  salt,  one of  sugar,  one of  English mustard,  a little  red pepper  and one tablespoon of  olive oil.  
  Melted butter  may be used instead of  oil.  Stir until thick and light. Do not pour over the  lobster  until ready to serve. 
  MRS. ANNA M. COMBES, Elma.  
 
 
  Potato Salad. 
Two quarts of  mashed potatoes,  a few  onions  chopped fine, two slices fried  bacon  chopped, a few sour  pickles  cut in small pieces,  whites of three hard-boiled eggs  also chopped. 
 For dressing: The  fat from the fried bacon,  three-fourths cup  vinegar  poured into the hot  fat,  one tablespoon  sugar,  one teaspoon of  mustard,  pinch of  salt,   yolks of three boiled eggs  mashed fine; stir all together and cook a little. Then mix into the salad. 
  LINA FAIRLEY, Avon.  
 
 
  Potato Salad, No. 2. 
Peal and boil several large  potatoes,  slice into a large dish, chop fine and mix in two  onions,   salt  to taste. Mix in the  potato  this dressing: Scant cup  vinegar,  one beaten  egg,  one tablespoon  flour  rubbed with the same amount of  butter,  one teaspoon  mustard,  pinch of  salt;  boil a minute or two. 
  GRACE FORREST, Avon.  
 
 
 
  Fruit Salad. 
One box  gelatine  dissolved in one pint of  cold water.  When dissolved add four pints  hot water,   juice of two lemons,  two pints  sugar;  when it begins to jell add one can shredded  pineapple,  two  oranges  cut in small pieces, or any kind of  fruit  preferred. 
  MRS. B. R. McCLELLAND, Olympia.  
 
 
  Emergency Salad. 
Use chopped  apples  and  onions,  one-tenth  onions  and nine-tenths  apples.  Serve with any salad dressing. 
  CLARA K. BOWERS, Seattle.  
 
 
  Tomato Jelly Salad. 
One can  tomatoes,  one-half box  gelatine,   pepper  and  salt.  Boil  tomatoes,  season high with  pepper  and  salt,  strain, add  gelatine  (dissolved) and fill mould. When cold cut in slices or cubes and serve on  lettuce leaves  with  mayonaise.  
 
 
  Grape Salad. 
Peel and seed large  white grapes,  add one-fourth as much chopped  celery  as you have  grapes  and about same of  walnuts.  
 Serve on  lettuce leaves  with any good  dressing.  
 
 
  Cherry Salad. 
Remove the seeds from large ripe  cherries,  place piece of  walnut  in each one. Heap  fruit  on  lettuce leaf  and serve with any good  dressing.  
 
 
  Stuffed Tomato Salad. 
Take smooth  tomatoes,  remove skin and scrape out inside; fill with chopped  celery  and just before serving place spoonful of  mayonnaise  on each; to which one spoonful of chopped  peanuts  has been added. 
  MRS. G. F. ZIMMERMAN, Seattle.  
 
 
  Cabbage Salad (Quickly Made). 
Chop the  cabbage  fine. Sprinkle with  salt,   pepper  and a few spoonfuls of  sugar;  mix well. Pour on  vinegar  to
 
 
taste, and stir well; lastly a cup of thick  cream;  mix again and it is ready to serve. Some like  onion  chopped with the  cabbage.  
  MRS. RENA FORREST, Anacortes.  
 
 
  Apple Salad. 
Eight  apples  and one bunch of  celery  chopped fine, one cup of  nuts.  
 Dressing: Two  eggs,  scant half cup  sugar,  one tablespoon  melted butter,  teaspoon  mustard,  half teaspoon  salt;  beat well together, then add one-half cup of  vinegar.  Put all together cold, then cook until thick. When cold pour over the salad. 
  MRS. F. L. BAILEY, LaConner.  
 
 
  Bean-Potato Salad. 
One pint of cold boiled  potatoes  diced, one-half pint  wax beans  cut slant wise, one heaping tablespoon of minced young  onion  and one of  parsley.  Serve with any good  salad dressing.  
  MRS. D. O'LEARY, Seattle.  
 
 
  Hot Slaw. 
One teaspoon  mustard,  two  eggs,  one cup  vinegar,  one tablespoon  sugar,  one tablespoon  butter,  one cup  cream.  Heat this all together and stir into it your  cabbage  chopped fine. This is enough dressing to fix slaw for a dozen persons; so use half the recipe for the usual family. 
  MISS MARTHA JENNINGS, LaConner.  
 
 
  Novel Beet Salad. 
Boil the same number of large  beets  as you have persons to serve. When done remove skin and scoop out carefully a hole at one end about the size of a plum. Set the  beets  in a jar of  vinegar  for several hours. Chop the scoopings of the  beets  and mix with  salt,   pepper,  and half as much chopped  onion  as you have chopped  beets;  add chopped  celery  or  celery salt,  and chopped  green peppers.  Mix all together with a  mayonnaise dressing  to the consistency of a hash. Then pack into the hollow  beets,  spread over again with the dressing and place an  olive  or
 
 
a slice of boiled  egg  thereon. Serve on a small plate garnished with a  lettuce leaf.  
  MRS. NELLIE MITCHELL FICK, Seattle.  
 
 
  Washington or A. Y. P. Fruit Salad. 
Chop one  Yakima apple,  one  banana,  one dozen  English walnuts,  three long sticks of  celery  and mix together with a  mayonnaise salad dressing.  Place on three plates, each garnished with a  lettuce leaf,  spread over with  whipped cream  and arrange half slices of one  orange  around the edges, and three  Kennewick strawberries  on top the  cream.  Serve cold. 
  MRS. NELLIE MITCHELL FICK.  
 
 
  Fruit Salad. 
Three  oranges,  one-half dozen  bananas,  one-half cup  English walnuts,  one-half cup seeded  raisins,  one small cup  sugar  over  fruit  ( candied cherries  help) also one-half cup canned  pineapple.  
 Take one-fourth package  gelatine  dissolved in a little  cold water;  pour over this two cups  boiling water;  strain and when cold pour over the  fruit.  Let stand until the  gelatine  sets. 
  MRS. CHAS HARRIS, Bellingham.  
 
 
  Grape Fruit Salad. 
Cut in two, remove seeds and membranes, fill cavity with  white grapes,  with  ice  around. This makes a very pretty dish. 
 
 
  Luncheon Salad. 
Pour  boiling water  over nice, large, ripe  tomatoes,  the skins may be easily removed. Place on  ice  until quite cold, then serve one large  tomato  on  lettuce leaf;  cut a square from the top and fill with a mixture of chopped  green onions  and  cucumbers.  Put  mayonnaise  on top. This makes a very pretty dish. 
  MRS. ROBERT BERRY, Bellingham.  
 
 
  Waldorf Salad. 
Cut crisp  lettuce leaves  into strips with scissors, pare one large  orange,  cut into cubes, chop a few  nuts  and
 
 
sprinkle over; use any  salad dressing  preferred, toss with a fork and arrange on  lettuce leaves.  
 
 
  Peach Salad. 
Take one dozen  tart peaches,  one and one-half cups of finely cut  hearts of celery,  one cup of finely chopped  nuts.  Use any  salad dressing  preferred. 
 
 
  Carrot Salad. 
One quart of sliced  carrots  boiled tender. Three large long,  red peppers,  mashed to a pulp, also mash a  clove of garlic;  equal parts of  olive oil  and  vinegar  as a dressing. Mix  peppers,   garlic  and  dressing  thoroughly, and pour over the  carrots.  Let stand about two hours. 
  MRS. D. O'LEARY, Seattle.  
 
 
  My Potato Salad. 
Cold boiled  potatoes  cut into dice (never chop), add  onion,   salt  and  pepper,  to taste. Pour over the  boiled salad dressing  and mix well. This is better after a few hours on  ice.  
 
 
  Mayonnaise Dressing with Pure Olive Oil. 
Break into a deep bowl one  egg,  beat one-half minute with  Dover egg beater,  add one-third cup  oil,  one-half teaspoon at a time not stopping the beating. When thick add  juice of one-half lemon.  
 This is a very quick way to make dressing for vegetable salads, though not quite so thick as desired for fruit salads. 
  MRS. MILDRED KYLE.  
 
 
  Salads and Salad Dressing. 
The most delicious salads can be made by combining  vegetables,  such as  peas,   string beans  and  cauliflower,  or any vegetable you may have cooked. I like my  cooked dressing  better than mayonnaise for potato salad. 
   Fruits  can also be combined with great success.  Apples  and  celery  together, or  apples  and  nuts,  cannot be excelled.    Tomatoes  stuffed with  nuts  and  celery  are fine.  
 
 
 
  Boiled Salad Dressing. 
One small cup  cider vinegar,  one tablespoon  sugar,  lump of  butter,  one-half teaspoon  mixed mustard,  heat to near boiling point, pour slowly into well beaten  yolks of two eggs.  Set the bowl into  boiling water  on the stove and stir until thick. When cold this can be thinned to proper consistency with  cream  for potato or any vegetable salad. 
 
 
  Fruit Salad. 
Two cups  apple,  two cups  orange,  two cups  banana,  two cups  pineapple,  cut in small blocks. Pour  Golden Dressing  over  fruit  and let stand about two hours before serving. The canned sliced  pineapple  is preferable. 
  VIRGINIA M. ELDER.  
 
 
 
 
 
 Vegetables 
 "What is politics? Why, it's housekeeping on a big scale. The government is in a muddle, because it has been trying to do the housekeeping without the women." 
 Because of our vegetation department we have not presented many recipes in this, simply because we did not care to repeat and because the vegetarian department covers the ground so well. 
 
  Burgess Potatoes. 
Take  cold boiled potatoes  firm of texture, chop fine. For a quart of chopped  potatoes  place on tablespoon  butter  and one of  lard  in a frying pan. When hot add the  potatoes  salted and peppered and heat very thoroughly, but do not brown; serve hot. 
  CLARA KURTZ BOWERS, Seattle.  
 
 
  Stuffed Potatoes. 
Select  potatoes  of a uniform size, wash and bake. When baked, cut off one end, using a sharp knife that the edges may be clean cut and not ragged. Scrape out the contents of the  potatoes  carefully, preserving the shells; mash the  potato  well and season with  pepper  and  salt,  then stir into it two beaten  eggs  and half a cup of  sweet cream;  fill the shells and place the caps in position. Return to the oven and heat well; serve very hot. 
  MRS. S. L. W. CLARK.  
 
 
  Hashed Brown Potatoes. 
Chop the  potatoes  with a  slaw chopper,  season with a little  onion,   pepper  and  salt.  Melt a tablespoon of  butter  in a skillet or use  drippings from bacon.  When hot, put in the  potatoes  and press down close to the skillet. It will brown in a little while. Turn as an omelet and serve very hot. 
  MRS. LOUISA BERRY, Lexington, Ky.  
 
 
  Potato Omelet. 
Add an  egg  to left over  potatoes  and brown in  salt pork
 
 
fat;  then season with  pepper  and  salt  to taste. Turn into the  serving dish  in the form of an omelet and garnish with  parsley.  
  MRS. ESTERBROOK, Bellingham.  
 
 
  Rice Tomatoes. 
Cook one can  tomatoes  twenty minutes with  salt,   pepper  and lump of  butter.  Add one cup of  cream  with one tablespoon of  flour  well mixed; stir until smooth. Then add one cup of well cooked  rice.  This will serve ten persons. 
  MRS. G. F. ZIMMERMAN, Seattle.  
 
 
  Stuffed Tomatoes (Cooked). 
Take six firm ripe  tomatoes;  cut a thin slice from the top; hollow a little and season the  tomato  slightly. Then one cup of  cold meat  that has been put through the  food chopper,  one-half cup of powdered  bread crumbs  moistened with one  egg;  season with  onion juice  and  salt.  Make into balls and place in the hollow of the  tomato.  Put them in a pan containing one-half cup  water  and two tablespoons of  butter.  Bake an hour in a moderate oven. 
  MRS. D. O'LEARY, Seattle.  
 
 
  Egyptian Rice. 
A delectable dish to be served with baked fish. One small  onion  fried in  butter  but not browned, to which add one can of  tomatoes  and one-half cup  rice,  which has been previously well cooked, also  salt  and  pepper.  Bake twenty minutes. 
  MRS. ANNA B. MEYER, Seattle.  
 
 
  Stuffed Peppers. 
Soak one-half dozen  green peppers  in  salt water  over night, clear of seeds and stuff with one cup of chopped  veal,  one large  tomato  chopped, one-half cup  bread crumbs,   butter,   pepper  and  salt.  
 Bake in a little  soup stock  for one-half hour. 
  MRS. ANNA B. MEYER, Seattle.  
 
 
  Baked Beans. 
Two quarts  beans,  one-half cup  syrup,  one-fourth cup  brown sugar,  two or three slices of  bacon,   salt,   pepper  and
 
 
 mustard  to taste. Parboil  beans,  then put in a  bean jar or a pan  and add other ingredients; cover with  boiling water  and bake at lest four hours; longer is better. 
  MARY E. WALTERMIRE.  
 
 
  Baked Beans. 
One quart  beans,  parboil in clear  water,  drain, place in bake pan, add two tablespoons  molasses,  one pound  pork,  one-half teaspoon  mustard,  teaspoon  sugar,   salt  to taste. Bake in oven all day. Keep covered with  water  and a tight lid. This dish is all the better for being warmed over. 
  HARRY E. MITTLESTAD, Avon.  
 
 
  To Can Green Vegetables. 
Pack the green vegetables ( beans,   corn,  etc.) in  Mason jars;  fill full of  cold water,  secure tops on tight; turn upside down to see if tight. Place in  boiler  having first placed a shingle or board on bottom of the  boiler.  Fill with  water  half way up the jars and boil one hour, covered so they will steam. 
  MRS. KATE PLUM, Bellingham.  
 
 
  Keeping Boiled Corn Hot. 
To keep  corn  hot for out of doors dinners or picnics, boil with the husks on and it will keep hot for hours and be most sweet and delicious. 
  MRS. ALMA A. WILLIAMS, Mt. Vernon.  
 
 
  Scalloped Sweetcorn. 
One can of  corn,  one pint of  milk,  one cup of  rolled crackers.  Place a layer of  corn  in  baking dish,  season well, then add layer of  crackers  and  corn  alternately. Pour the  milk  over it and bake. 
  ANNA W. SCOTT, Seattle.  
 
 
  Corn Fritters. 
To the contents of one can of  corn  add two  eggs,  beat well, add  salt  and  pepper,  one cup of  sweet milk,  two teaspoons  baking powder  and  flour  to make a stiff batter. Drop from a spoon into hot  lard  and fry to nice brown. 
  MRS. E. P. FRENCH.  
 
 
 
  Beets. 
 Beets  are usually served as a pickle with  vinegar dressing,  but simply as a vegetable this way will be found very pleasing. 
 Boil the  beets  as usual taking great care that the skin is not broken so that they will bleed, and lose their color. 
 When done remove the skin and slice, season well with  salt  and  pepper,  and pour over them  melted butter;  stir well so that every slice will get some of the  butter.  Serve very hot. 
  MRS. FLORA A. P. ENGLE, Coupeville.  
 
 
  Stewed Cabbage. 
Slice the  cabbage  fine and evenly; sprinkle with  salt  and put into  stew kettle;  cover with  boiling water  and cook about half an hour or until tender. Cook without cover to the kettle. When done drain in a  collander,   pepper  well and dot with bits of  butter.  
  MRS. ZOE KEITH JONES, Seattle.  
 
 
  A Simple Way to Cook Carrots. 
The  carrots  should be young and tender, old  carrots  are never good. Scrape and cut in small pieces. Cook in  salted water  until tender; drain and sprinkle well with  pepper  and pour over them a small quantity of  melted butter.  
 
 
  Creamed Celery. 
Cut  celery  into inch pieces and cook in  salted water  until tender. Drain and pour over two cups of  sweet milk;  return to the stove and thicken slightly; add  pepper  and a dash of  cayenne.  
 
 
  Green Corn Fritters. 
One pint of  grated green corn,  three  eggs,  two tablespoons of  milk,  one tablespoon of  melted butter,  one teaspoon of  salt,  beat the  eggs  well, add the  corn  by degrees, also the  milk  and  butter,  thicken with just enough  flour  to hold together. One teaspoon of  baking powder  should be put in the  flour.  
 Have ready a kettle of hot  fat;  drop the  corn  from a spoon into the  fat  and fry brown. 
  MRS. BERT ESTERBROOK, Bellingham.  
 
 
 
 
 
 Cheese Dishes 
 
  Welsh Rarebit. 
One cup hot  sweet milk,  one-fourth pound  grated cheese,  one-half teaspoon of  salt,  one-fourth teaspoon  mustard,  dash of  cayenne,  one teaspoon  flour,  one  egg  well beaten, one teaspoon  butter.  
 Mix  cheese,   flour,   egg,   mustard,   salt  and  pepper.  Add heated  milk  a little at a time to cheese mixture until as smooth as cream. Pour over  toasted crackers  or  bread.  
 
 
  Never Fail Welsh Rarebit (For Twelve Persons). 
One pound of  American cheese,  one pint of  milk,  two  eggs,  two tablespoons each of  flour  and  butter  creamed together, one-half teaspoon of  mustard,  one-half teaspoon of  salt  and one-half teaspoon of  paprika.  
 Light the lamp, discard the outer pan and put in the inner pan one pint of  milk,  allow it to come to the boiling point and add the creamed  paste of flour  and  butter;  stir this slowly until dissolved, then put in the  cheese,  cut into small pieces. When this is melted, before shutting off the lamp, stir in the well beaten  eggs  and allow it to cook for one minute. Serve this on hot  toast  or  crackers.  
  MRS. NELLIE MITCHELL FICK, Seattle.  
 
 
  Cheese Straws. 
 
  W. S. C. Domestic Science Dept.  
 One cup  grated cheese,  almost one cup  flour,  one cup fresh  bread crumbs,  one tablespoon  butter,  one speck each of  white and red pepper.  Four tablespoons  milk  or  water,  cream  butter,  add  flour,  crumbs and  cheese,  then add  seasoning,  mix thoroughly, add  milk  last, roll gently one-fourth inch thick, cut in strips one-fourth inch wide, bake until brown in a moderate oven. 
 Small rings may be made from the same dough to hold straws. 
 
 
  Cheese Fondu. 
Place one tablespoon of  butter  in the  chafing dish;  when melted add one cup fresh  milk,  one cup fine  bread crumbs, 
 
 
two cups of  grated cheese,  one saltspoon of  mustard,  and a little  cayenne.  Stir constantly and add two  eggs  beaten light just before serving. 
  MISS EVELYN JOHNSON, LaConner.  
 
 
  Cheese  Canaps.  
Mix one and one-half cups  grated cheese  with one-half teaspoon  salt  and a little  cayenne;  add the well beaten  whites of three eggs.  Pile on thin slices of  bread  and brown in the oven. 
  MRS. BERT ESTERBROOK, Bellingham.  
 
 
  Cheese Salad. 
Two  cream cheese,  one tablespoon  melted butter,  one tablespoon  cream  worked together. Have ready one  hard boiled egg  chopped, one ten cent bottle  stuffed olives  chopped, and a very little  onion,  also chopped. Put this with the  cheese.  Mould all together and put in a tin; spread until it is about one inch thick. Serve with  salad dressing.  This will serve about ten people. Cut in squares and put on  lettuce leaves  with one spoon of salad dressing on each. 
  MRS. G. HENSLER, Anacortes.  
 
 
  Cheese Balls. 
Grate  American cheese,  add  melted butter,   cayenne,  and  salt  to taste; roll in chopped  parsley  and serve on crisp  crackers.  
  MRS. BERT ESTERBROOK, Bellingham.  
 
 
  Cheese Omelet. 
Beat three  eggs  and add to them one tablespoon  milk,  and a tablespoon  grated cheese.  Cook as in the case of the usual omelet: add a little more  cheese  before folding; turn it out on a hot dish and grate  cheese  over it before serving. 
  HELEN J. BERRY, Bellingham.  
 
 
 
 
 
 Breakfast and Luncheon 
 "Ah! it is women who have given the costliest hostages to fortune. Out into the battle of life she has sent her best beloved with fearful odds against them. Oh! by the dangers she has dared; by the hours of patient watching, by bedsides where helpless children lay; by the incense of ten thousand prayers wafted to Heaven from their gentle lips. I charge you, grant them the power to protect along life's treacherous highways those they have so loved."--FRANCIS E. WILLARD. 
 
  Toast. 
The plain or buttered dry toast that is so often seen on our breakfast tables may be delicious or quite the reverse according to how it is prepared. 
 The  bread  should not be too dry nor sliced thin, have a hot fire so that the toast may be browned while yet soft in the middle. It is impossible to have good toast from poor  bread.  
 
 
  French Toast. 
Beat two  eggs  and add one teacup of  sweet milk,  into this dip slices of  bread  and fry a nice brown. 
 
 
  Fried Rolls. 
Mix  bread sponge  up stiff at night, kneading it stiff enough to make into loaves, let stand all night. In the morning cut off in slices; fry as you would doughnuts. This makes a fine hot bread for breakfast. 
  MRS. CHAS. HARRIS, Bellingham.  
 
 
  Eggs, Soft Boiled. 
Put the  eggs  into a deep porcelain vessel, pour over them  boiling water  to the depth of two inches above the  eggs.  Cover and set on the very back of the stove or on the reservoir for ten or twelve minutes. 
 When broken the white will be a soft jelly. This is a most wholesome way to serve  eggs,  and a decided improvement on the old way of boiling three minutes. 
 
 
 
  Plain Omelet. 
Six  eggs,  whites beaten stiff and  yolks  to a foam; half cup  rich milk,   salt  and  pepper,  added to the  yolks  and all stirred lightly into the  whites;  have skillet hot and greased with  butter;  pour in mixture, set in oven until done; fold over and serve at once on hot platter. 
 This is a good foundation for many different kinds of omelet.  Jelly,  chopped  ham  or  cold meat  of any kind may be added or chopped  oysters  make a dainty omelet. 
  MRS. R. H. BALL, La Conner.  
 
 
  Scrambled Eggs. 
Put into a skillet one cup of  rich milk  ( cream  and  milk  is better) break into it eight  eggs;  stir slightly enough to break the  yolks  and mix with the  whites;  season with  pepper  and  salt  and serve while quite soft. 
 This is very nice served on  toast.  
 
 
  Stuffed Eggs. 
Boil  eggs  ten minutes and then plunge into  cold water.  Shell, remove  yolk  from  whites  and place in bowl. Add tablespoon of  butter  for twelve  eggs,   salt  and  pepper  to taste, a teaspoon each of  celery seed,   mustard  (ground), a little chopped  parsley,  mix well, adding  juice of lemon.  Stuff  whites  and serve cold. 
  MRS. G. F. ZIMMERMAN, Seattle.  
 
 
  Eggs Poached in Milk. 
Be sure that the  eggs  are absolutely fresh. Fill a pan with  sweet milk  and heat almost to boiling; break  eggs  into it, taking care that the  milk  does not burn. When poached remove to platter and sprinkle with  salt,   pepper,  and bits of  butter.  
 This is much superior to  eggs  poached in water. 
  MARTHA JENNINGS, LaConner.  
 
 
  Shirred Eggs. 
Set in oven until hot a common white dish large enough to hold the number of  eggs  to be cooked; put in small piece of  butter,  break the  eggs  carefully one at a time, sprinkle with  salt  and  pepper.  The addition of a tablespoon of  cream 
 
 
to every two  eggs  is a great improvement. Allow  eggs  to cook three to five minutes. 
  MISS ROSALIE KELLOGG, LaConner.  
 
 
  A Breakfast Dish. 
Chop some  cold meat  and put some  milk  on stove to boil, and thicken just a little, season with  salt  and  pepper.  Toast some slices of  bread,  then pour this mixture over the  toast.  
  Meat broth  can be used in place of  milk.  Excellent if nicely prepared. 
 
 
  Scalloped Potatoes. 
Pare and slice thin, raw  potatoes.  Put a layer of  potatoes  in a  granite pan,  sprinkle with  pepper  and  salt  and small pieces of  butter;  sift a tablespoon of  flour  over them; add another layer of  potatoes,  season as before; repeat until the pan is full, having the  seasoning  on top. Before putting in oven pour in enough  milk  to come to the top of pan. Bake in a moderate oven until done. 
  MRS. JOHN CHILBERG, La Conner.  
 
 
  Potato Balls. 
Boil half a dozen  potatoes  and grate or mash them. Put in three  eggs,   salt  and  pepper  to taste; add enough  flour  to make into balls. Fry in hot  fat  as you would doughnuts. 
  MRS. PETER DOWNEY, La Conner.  
 
 
  Luncheon Relish. 
Take nine good-sized  potatoes,  pare them and put to cook in a porcelain kettle; add to them two pounds of boneless  salt fish  and cook until done. Season with  butter  or  cream  to taste; beat to a cream and serve hot with  toast.  
  MRS. ALMA A. WILLIAMS, Mt. Vernon.  
 
 
  Breakfast Potatoes. 
Dice the  potatoes  into small cubes; have  fat  hot on stove and turn  potatoes  into it; stir often; when done turn  cream  into them;  salt  and  pepper  to taste. 
  MRS. C. ALVERSON, La Conner.  
 
 
  Creamed Codfish. 
Cut a pound package of boneless  codfish  into small
 
 
pieces and soak in plenty of  water.  Pour off the  water  and cook in  water,  just letting it come to a boil (long cooking will make it tough). Pour off the  water  and cover with  milk;  heat to boiling point; remove to back of stove and stir in two beaten  eggs.  If you want it very nice, indeed, slice four  hard-boiled eggs  and stir in just as you serve. 
  LINDA JENNINGS.  
 
 
  Dutch "Pon-Hoss." 
Take four  pigs feet and hocks,  four pounds lean fresh  pork,  two pounds  calf's liver;  boil until  meat  falls from bones, strain the liquor off the  meat,  remove all the bones, grind  meat  through  meat grinder,  put back into the liquor and season well with  salt  and  black pepper;  thicken with  cornmeal  to the consistency of mush; boil one hour and mold. This is delicious cold for lunch or is excellent fried. 
  MAY ARKWRIGHT HUTTON, 
President Woman Suffrage Club, Spokane, Wash.  
 
 
  Sausage. 
Ten pounds  meat,  six tablespoon  salt,  two tablespoons  pepper,  one tablespoon of  sage.  Cut the  meat  into small pieces, as I find that the  grinder  feeds better if the pieces are not too large. Before grinding put a layer of  meat  in a pan and sprinkle with  salt  and  pepper,  then another layer and so on. When it is ground the  sausage  will be evenly seasoned. 
  MRS. MATTIE M. METIER.  
 
 
 
 
 
 Sandwiches 
 Sandwiches require good bread, and the bread should not be too fresh, then care in the making that they be dainty in appearance. The butter should be softened to spread nicely, and all meat should be ground or sliced thin as a wafer. 
 Sandwiches are cut in many fancy shapes with cutters made especially for the purpose. 
 
  Nut Sandwiches. 
Chop  English walnuts  very fine, mix with  whipped cream  and put between thin slices of  white bread.   You may use   dates   the same way.  
  Another good filling for sandwiches is  cream cheese  sprinkled with chopped  walnuts.   
 
 
  Water Cress Sandwiches. 
Wash and dry the  cress,  mix with  hard-boiled eggs  chopped very fine, with a slight sprinkling of  lemon juice.  
 
 
  Cheese Sandwiches. 
These are very nice. Take one  hard-boiled egg,  a quarter of a pound of common  cheese,  grated, one-half teaspoon  salt,  one-quarter teaspoon  mustard,  one tablespoon  melted butter  and one-quarter teaspoon of  vinegar.  Crumble the  yolk of the egg  fine in a small bowl, put in the  butter  and mix it smooth with a spoon, then add the  salt,   pepper,   mustard  and  cheese,  mixing well; lastly put in the  vinegar.  
 
 
  Sandwich Dressing. 
 Yolks of three hard-boiled eggs,  one teaspoon of  made mustard,  one-half teaspoon of  pepper,  one of  salt,  two tablespoons of  vinegar,  and one large tablespoon of  olive oil;  chop the  meat  fine; mix dressing with the  meat  and spread between thin slices of  bread.  
  EDITH JEWETT, Avon.  
 
 
  Ham Sandwiches. 
Chop cold boiled  ham,  fat and lean together; to a cup of the chopped  ham  allow one teaspoon of  melted butter,  the
 
 
 yolks of two hard-boiled eggs,  add  lemon juice,   salt  and  pepper  to taste; spread on thin slices of  bread.  
  HELEN J. BERRY, Bellingham.  
 
 
  Club Sandwiches. 
They are made of thin slices of  buttered toast,  cut off edges; on this place a leaf of crisp  lettuce,  a very thin slice of  roast chicken,  slice of  bacon  or  ham,  and thin slices of ripe  tomatoes.  May be served with  meat  and  toast  hot. 
  HELEN J. BERRY, Bellingham.  
 
 
  Lettuce Sandwiches. 
Place crisp leaves of  lettuce  with  salad dressing  between thin slices of  buttered bread.  
 
 
  Cheese Sandwiches. 
One package of  Neuchatel cheese,  mix in a bowl with enough  tomato catsup  to make a paste; spread between buttered  Long Branch crackers.  
  R. H. BERRY.  
 
 
 
 
 
 Bread 
 "Taxation without representation is tyranny." 
 Bread has truely been called "the staff of life," and the ability to make a good loaf of bread will add much to the material comfort of a home. It is impossible to make good bread with poor flour, so to buy cheap flour is not economy, but quite the reverse. 
 
  Bread. 
Scald one quart of  milk,  cook four medium-sized  potatoes;  when lukewarm mash with both one cup  yeast,  stir together with enough  flour  to make batter; knead in morning about twenty minutes; raise again light, shape into loaves and raise again. 
  MRS. G. W. JOHNSON, La Conner.  
 
 
  Yeast. 
Boil pinch of  hops  in about a quart of  water.  Take four raw  potatoes,  grate and stir into the  water;  put in half teacup  sugar,  one-fourth teacup  salt,  teaspoon  ginger,  one tablespoon  flour;  use one  yeast cake  to start. This  yeast  will keep for some time. 
  MRS. G. W. JOHNSON, La Conner.  
 
 
  Yeast No. 2. 
Soak a  yeast cake  in a half cup  warm water.  Then take three cups of  mashed potatoes,  four tablespoons  flour,  tablespoon of  salt  and two tablespoons of  sugar;  scald with about two teacups of  hot water,  or enough  water  to make the yeast like porridge; when just warm add the soaked  yeast cake.  Keep in a warm place until fermentation is completed. 
  MRS. ISAAC JENNINGS, La Conner.  
 
 
  Bread. 
Take two quarts of  warm water  and  yeast No. 2,  stir in enough  flour  to make stiff batter; do this at night. In the morning knead thoroughly, let raise again; when light shape into loaves, and raise again. It is well to warm and grease
 
 
the bread pans, as putting the bread into cold pans will chill it. 
  MRS. ISAAC JENNINGS, La Conner.  
 
 
  Unleavened Parker House Rolls. 
One quart  flour,  rub into it three tablespoons  cold butter,  having first sifted the  flour  with three teaspoons of  baking powder;  beat one  egg  and add to it enough  milk  to make a pint of wetting; roll quite thin and dip each biscuit into  melted butter.  Put in the pan, folding them half over. 
  MRS. WM. WALDRIP, Coupeville.  
 
 
  Cream Biscuit. 
One quart  flour,  sifted with three teaspoons  baking powder,  rub into this three tablespoons thick  sour cream;  use  sweet milk  to make a soft dough; roll out about a third of an inch thick; cut out the biscuits and bake in a quick oven. 
  LINDA JENNINGS.  
 
 
  Sally Lunns. 
Two cups  buttermilk,  dissolve in it one teaspoon  soda,  add one beaten  egg,  and two tablespoons  melted butter;  use enough  flour  to make a nice batter; make in  gem pans  in very hot oven. 
  MADGE JENNINGS.  
 
 
  Tea Biscuits. 
One quart  flour,  one-half cup  butter  and  lard  mixed, two teaspoons  baking powder,  one teaspoon  salt  and two of  sugar.  Use enough  sweet milk  to make the usual biscuit dough; then knead just as you do yeast bread and set away for four or five hours in a cool place. Roll out and bake. 
  MRS. W. L. THOMPSON, Seattle.  
 (From Good Housekeeping.) 
 
 
  Graham Gems. 
One cup  graham flour,  one-half cup  white flour,   sugar  and  salt,  one  egg,  one cup  milk.   Baking powder  one large teaspoon. Beat and let stand about ten minutes. 
 
 
  Brown Bread. 
Two cups  sour milk,  one-half cup  molasses,  one-half cup  raisins,  one cup  flour,  two cups  meal,  a little  salt,  one teaspoon
 
 
 baking powder,  two teaspoons  soda.  Steam two and one-half hours. 
  MRS. NANCY CURTIS, Houghton.  
 
 
  Graham Bread with Raisins. 
One pint  sour milk,  small teaspoon of  soda,  half  graham flour and half white  to make stiff batter, three tablespoons  molasses,  one-half cup  sugar,   raisins  one cup. 
  MRS. CARRIE OAKLEY, Anacortes.  
 
 
  Graham Drop Cakes. 
One  egg,  one cup  sugar,  two tablespoons  lard,  two tablespoons  molasses,  one cup  sour milk,  one-half cup chopped  raisins,   salt,   cinnamon  and  nutmeg,  one teaspoon  soda.   Graham flour  to stiffen and drop on greased pan by teaspoons full. 
  MRS. CLARA SAUERS, Aberdeen.  
 
 
  Graham Muffins. 
One  egg,  two tablespoons  butter,  one tablespoon  sugar,  beaten together, one-half cup  sweet milk,  now add one cup  graham or whole-wheat flour,  in which was previously stirred one teaspoon of  baking powder.  Bake in rings twenty minutes in a hot oven. 
  MRS. A. L. CALLOW, Elma.  
 
 
  Waffles. 
Three  eggs;  put  yolks  in big bowl and  whites  in small; one pint  milk,  well stirred with  yolks,  level teaspoon  salt,  rounding teaspoon  sugar;  sift in three cups  flour  with two heaping teaspoons  baking powder,  beat hard, then add three tablespoons  melted butter,  lastly the  whites  beaten stiff. Have  waffle iron  hot and do not use too much grease. 
  MISS E. M. HIBBS, San Diego, Cal.  
 
 
  Waffles No. 2. 
Two  eggs  well beaten, two tablespoons of  melted butter  ( cream  is good if you have it), one pint  milk,  one teaspoon of  baking powder,  stir in enough  flour  to make thin batter. Have  waffle irons  very hot.  This recipe also makes very good  pop-overs.   
  HELEN J. BERRY.  
 
 
 
  Waffles No. 3. 
One  egg,  two cups  sour milk  or  butter milk,  one tablespoon  melted butter,  one teaspoon  soda  and enough  flour  to make thin batter. Made by this recipe waffles will not fall. 
  MARTHA JENNINGS.  
 
 
  Potato Pancakes. 
Peal and grate five large  potatoes,  drain off the juice, add two well-beaten  eggs  to the  potato,   salt  to taste, beat well and fry like pancakes with plenty of  fat.  
  NETTIE SCHERBERT, Avon.  
 
 
  Pancakes. 
Two cups  butter-milk,  one  egg,  one teaspoon  salt,  one teaspoon  sugar,  one teaspoon  soda  dissolved in a small portion of the  buttermilk,   flour  to make nice batter. 
  MISS ELLEN GRAHAM, Avon.  
 
 
  Lemon Crackers. 
Two and one-half cups  sugar,  one cup  lard,  two  eggs,  one pint  sweet milk,  five cents' worth  bakers' ammonia,  five cents' worth  lemon oil,  a little  salt  and  flour  enough to roll out thin like crackers. 
  MRS. SUSAN GRIFFITH, Bellingham.  
 
 
  Sally Lunns. 
Beat three  eggs,  two pints of  flour  rubbed with  butter  size of an egg, two teaspoons  baking powder.  Mix with  sweet milk  to a nice batter. Bake in  gem pans.  Nice for tea. 
  MRS. LOUISA BERRY, Lexington, Ky.  
 
 
  Biscuit. 
Pint of  flour,  heaping teaspoon  baking powder,  work in tablespoon of  cotosuet  or  butter.  Mix with  sweet milk  as soft as can be handled. Roll out and bake in very hot oven. 
  This is an excellent recipe for  shortcake  if you double the amount of  shortening.   
  MRS. HELEN J. BERRY, Bellingham.  
 
 
  Sour Milk Biscuit. 
One cup  milk (sour),  one-third teaspoon  soda,  two tablespoons  melted lard,  one teaspoon  baking powder  in the  flour. 
 
 
Mix with a spoon and roll out. This makes them much lighter than with  soda  alone and will not be yellow. 
  MRS. CHAS. HARRIS, Bellingham.  
 
 
  Beaten Biscuit. 
Mix one quart of  flour  with one iron spoon or two tablespoons of  lard  and one full teaspoon of  salt.  Make into a stiff dough with  ice water.  Work on a  kneader  or beat with a mallet until smooth and glossy. Roll, cut into shape, pierce with a fork and bake about twenty or twenty-five minutes. 
  MRS. LOUISA BERRY, Lexington, Ky.  
 
 
  Parker House Rolls. 
Rub one-half tablespoon of  butter  and a half tablespoon of  lard  into two quarts of sifted  flour;  into a well in the middle pour one pint of cold boiled  milk,  add half a cup of  yeast,  half a cup of  sugar  and a little  salt;  mix well. 
 If wanted for night prepare this the night before; in the morning stir up, knead and let rise slowly; when light roll out with round  cake cutter,  put a little  melted butter  on one-half and lap the other half nearly over. Place in a pan about three-quarters of an inch apart. Let rise again and bake quickly. 
 
 
  Corn or "Johnnie" Cake. 
One  egg,  one teacup or half pint of  flour.  Two teacups of  cornmeal,  two teacups  sour milk  or  buttermilk,  a teaspoon of  soda,  four heaping teaspoons of  sugar  and a trifle of  salt  if wanted. 
 This cake can be made for a small family with half the quantity of each article. 
  HARRIET E. DeVOE, Seattle.  
 
 
  Steamed Brown Bread. 
One cup of  sweet milk,  two cups of  sour milk,  three cups of  cornmeal  and two cups  flour,  or  graham,  one cup  molasses,  one teaspoon  soda;  steam three hours. 
  MRS. JENNIE DAVIDSON.  
 
 
  Brown Bread. 
One cup  cornmeal,  two cups  graham flour,  one cup  molasses,  two cups  sour milk,  one teaspoon  soda.  Boil or steam
 
 
two and a half hours, then place in the oven for a few minutes to brown. 
 A few  raisins  added will improve this bread. 
 
 
  Pop-Overs. 
Two cups  milk,  two cups  flour,  three  eggs,   salt.  Sift  flour  and put in  eggs  and  salt,  then add  milk  a little at a time. Beat very hard (the batter will be very thin); bake in quite hot oven about twenty minutes. Should be very light when done. 
 Are nice split and filled with  whipped cream  sweetened and flavored. Do not put in baking powder. 
  MRS. F. W. COTTRILL, Seattle.  
 
 
  Quick Nut Bread. 
Sift together four cups of  white flour,  one cup of  white sugar,  four rounded teaspoons of  baking powder,  one teaspoon of  salt;  add one cup of chopped  nuts--walnuts or hickory --one cup of  sweet milk,  two well-beaten  eggs.  Mix well; butter two  bread tins,  put in the mixture, let it stand twenty minutes, then bake from thirty to forty minutes. 
  MRS. O. W. HARDEN, San Diego.  
 
 
  Nut Rolls. 
When bread is ready for pans, pinch off enough for as many rolls as wished--the rolls are better if not too large--and knead in well the following: For one dozen rolls cream together  butter  size of walnut and two heaping tablespoons  sugar.  Then add two-thirds large  coffee cup walnuts  chopped quite fine. Add  flour  while kneading until quite stiff. Let rise a long time and bake in moderate oven about forty minutes. 
  MISS MARY TOMLIN, Kirkland.  
 
 
   Bread.  
The favorite bread for the vegetarian is unfermented whole-wheat or graham flour bread, but both can be made into delicious raised bread if preferred. I will give my recipe for graham bread, used for twenty-five years, that cannot be excelled. 
 Scald one cup of coarse  graham flour  with one cup of  boiling water,  add one cup of  cold water  and one cup of dry  graham,  two tablespoons of  sugar;  mix all with two cups of light  white bread sponge.  If too soft, mix into loaves with
 
 
 white flour  and put into  bread tins  and raise slowly. Bake in moderate oven. 
 
 
  Whole-Wheat Bread. 
Four cups of light  white bread sponge;  stir into this  whole-wheat flour  until as stiff as can be mixed with an iron spoon. Put into  bread tins  and raise until very light; bake in moderate oven. 
 
 
  "Mrs. Wardall's Prison Fare." 
 
 (Best ever eaten.) 
 Heat a large sheet-iron bread pan on the top of stove, oil very slightly with  butter  or  Ko-nut.  Mix two cups of coarse  graham flour  with two cups of  cold water.  Stir quickly and drop in spoonsful in the hot pan and bake in very hot oven until brown and crisp. Must be made fresh every morning for the day. 
 
 
  Rice Corn Bread. 
Two cups of  cornmeal,  one cup cooked  rice,  pour over this one cup  boiling water;  then thin with  cold water  to smooth batter, season with  salt  and pour into bread pan and bake rather slowly until crisp. Very nutritious. 
  MRS. MILDRED KYLE.  
 
 
  Tender Graham Gems. 
Two cups  sweet milk,  teaspoon  baking powder,  two tablespoons  sugar,  one-half teaspoon  salt,  tablespoon  melted butter  or  oil;  stir in enough  graham flour  for a moderately thick batter, drop into hot  gem tins  and bake in hot oven. 
  ANNA WARDALL SCOTT.  
 
 
 
 
 
 Desserts 
 "Women do not ask for the ballot as a right or a privilege, but the social and political conditions of today make it necessary that women be given the ballot to do their work in the world as they always have done."--MISS JANE ADDAMS. 
 
 PUDDING SAUCES. 
 
  Lemon Sauce. 
Two cups  hot water,  one cup  sugar,  three large tablespoons  cornstarch,  one tablespoon  butter,   juice  and  grated rind of one lemon.  Boil  water  and  sugar  together five minutes, add  cornstarch  wet in  cold water,  cook in  double boiler  ten minutes, add  butter  and  lemon juice  last. 
  HARRIET E. WRIGHT, South Bellingham.  
 
 
  Milk Sauce. 
Two-thirds cup  milk,  one-half cup  sugar,  quarter cup  butter.  Put all together and let come to a boil, then take off the fire and beat slowly into it one well-beaten  egg.  
  MRS. ANNA B. HYDE, Columbia City.  
 
 
  Egg Sauce. 
One cup  sugar,  one cup  boiling water  or  milk.  When 
melted, stir in two well-beaten  eggs  and flavor. 
 
 The two lines of text above were printed in reverse order in the original text, but have been corrected here to avoid confusion. See page image for original placement. 
 
  Strawberry Sauce. 
One-half cup  butter  creamed with one cup  white sugar,  stir into this one large cup of  strawberries  washed and mashed smooth. 
 
 
  Hard Sauce. 
One cup of  powdered sugar,  one-quarter cup  butter,   whites of two eggs,  one teaspoon  vanilla.  Beat the  butter  very hard and add the  sugar,  gradually beating until very light. Add the  whites of the eggs  one at a time and lastly the flavoring. Beat very light. 
  MISS ROSALIE KELLOGG, Portland.  
 
 
 
 
 
  English Plum Pudding. 
One and one-half pounds of  Muscatel raisins,  one and three-quarters pounds of  currants,  one pound of  Sultana raisins,  two pounds of  moist sugar,  two pounds of  bread crumbs  (or  flour ), sixteen  eggs,  two pounds finely chopped  suet,  six ounces mixed  candied peel,  one ounce grated  nutmeg,  one ounce ground  cinnamon,  one-half ounce of pounded  bitter almonds,  the  rind of two lemons  grated, one-half pint  milk.  
 Stone the  raisins,  wash and dry the  currants,  slice the  candied peel,  grate the  bread crumbs,  mix all the dry ingredients, then add the  eggs  well beaten. Stir in the  milk  and when all is thoroughly mixed put it in well-buttered moulds or  pudding cloths;  tie down tight and boil six or eight hours. Have the  water  boiling when the pudding is put in and keep it boiling. 
  MRS. R. RAWLINS, La Conner.  
 
 
  Plum Pudding. 
Three-fourths of a bowl of  suet --bowl to hold one and one-half pints--two teaspoons  salt,  one bowl  sweet milk,  six  eggs,  one bowl  brown sugar,  one-fourth pound  citron,  two bowls  raisins,  five or six cups  flour --enough to make stiff batter--four teaspoons  baking powder,  flavor with one grated  nutmeg.  Boil three and one-half hours. Put  fruit  in last after being floured. Scald  pudding bag  and sift over with  flour.  An old English recipe. 
  MRS. CARRIE OAKLEY, Anacortes.  
 
 
  Steamed Pudding. 
One cup  molasses,  one cup  butter,  one cup  brown sugar,  one cup  sour milk,  one cup  raisins,  two cups  flour,  two  eggs,  one teaspoon  soda,   spices  to taste; steam three hours. 
  Sauce --One-half cup  butter  and one cup  sugar  mixed to a cream, one and one-half cups  boiling water,  thickened to the consistency of thick cream, flavor to taste; pour while hot over  butter  and  sugar  and whip until light and foamy. 
  MRS. L. A. BLAIR, Elma.  
 
 
  Banana Cream. 
Four cups  milk,  one-half cup  sugar,  tablespoon of  gelatine  dissolved in  warm water  or  milk,  two  eggs,  well beaten.
 
 
Slice two  bananas,  place in dish, heat  milk,  stir in beaten  eggs,  add  sugar  and  gelatine  and pour over  bananas.  Serve with  cream  or  milk.  
  MRS. CARRIE N. OAKLEY, Anacortes.  
 
 
  Orange Marmalade Pudding. 
Two cups  bread crumbs,  one cup chopped  suet,  one  egg,  one thirty-cent jar  Dundee marmalade,  one teaspoon  soda,  scant one-half cup  sweet milk.  Put in moulds and steam three hours. 
  Sauce  for same--One-half cup  butter,   yolks two eggs.  Put in  double boiler  and stir until it thickens. Beat  whites of two eggs  and stir in just before serving;  nutmeg  if desired. 
  MRS. G. HENSLER, Anacortes.  
 
 
  Puff Pudding. 
One pint of  milk,  five  eggs,  seven tablespoons  flour,  pinch of  salt.  Bake slowly in  gem tins  and eat hot with  hard sauce.  Delicious. 
  MRS. LYDIA D. ALLOMD, Anacortes.  
 
 
  Browned Rice and Raisins. 
Brown  rice  in the oven to a golden brown. Take half a cup  rice  and half cup  raisins  and cook from one to two hours. Serve when cool or nearly so with  nut cream,  made from  almond butter  or with  dairy cream.  
  MISS GERTRUDE WALLACE, Stanwood.  
 
 
  Mysterious Pudding. 
Two  eggs,  their weight in  flour,   butter  and  sugar,  one teaspoon  baking powder,  mixed with  flour  and  sugar.  Cream the  butter,  then add  sugar  and  flour,  four tablespoons of  marmalade.  Beat the  yolks  and  whites  separately, adding  whites  last; when well mixed pour into buttered mould and steam one and one-half hours. Serve with  sweet sauce.  
  MISS E. M. HIBBS, San Diego, Cal.  
 
 
  Rice Pudding. 
Three quarts  milk,  one-half cup uncooked  rice,  sweeten to taste, one-fourth teaspoon  nutmeg.  Bake slowly four hours. If properly cooked, when done the  rice  will be whole
 
 
and the  milk  like good cream. An old New Jersey recipe and the secret is in the slow cooking. 
  MRS. MARGARET JENNINGS, La Conner.  
 
 
  Cranberry Pudding. 
The dumpling dough: Sift one cup  flour  with one teaspoon  baking powder,  pinch of  salt;  wet with  milk  and stir with a fork; turn on  moulding board  and shape with a fork into a ring. 
 One quart of  cranberries,  one-half as much  sugar  as  berries,  one-half as much  water  as  sugar.  Put part of the  berries  in  pudding dish,  add part of  sugar;  lay the dough in a ring on the  berries;  add the rest of the  berries,   sugar  and  water.  Cover closely and let cook about ten minutes after beginning to cook. 
 Turn out on large plate and serve with  cream, whipped or plain.  
  MRS. J. J. L.  
 
 
  Date Pudding. 
One cup  suet  chopped fine; heat the  suet  and one cup  sugar  together with the  yolks of two eggs  until light; add one cup  milk,  three cups  flour,  one teaspoon  cinnamon,  one-half teaspoon  nutmeg,  the beaten  whites of two eggs,  one teaspoon  baking powder  (in  flour ), one-half pound each of chopped  raisins  and  dates.  Put into greased mould and steam three hours. 
  MRS. M. DENEHIE, Bellingham.  
 
 
  Apple Dumplings. 
Make a very rich  biscuit dough  to the amount you will require. Pare and slice firm,  sour apples --it is well to put them in a  chopping bowl  and chop them, as they are easier to put in the dumplings. Roll out the dough, heap the chopped  apple  on it and put three tablespoons of  sugar  to each dumpling and a little  cinnamon,  bring the edges of the dough together. Do not make them too large, about the size of a cup is good. Put them into a  baking pan,  strew bits of  butter  over them and a cup of  boiling water.  It is well not to have the oven too hot, as it will take some time for the  apples  to cook through. 
 
 
  Apple Fritters. 
For six people take two cups of  sweet milk,  two well-beaten
 
 
 eggs,  a little  salt  and enough  flour  to make a smooth, thin batter. Pare and slice four large  apples,  put this into the batter. Drop by tablespoonfuls into a deep vessel containing hot  fat;  fry a rich brown. Serve after dipping into  powdered sugar,  as an accompaniment to a meat course, or with  maple syrup  as a dessert. 
 
 
  Strawberry Dumplings. 
Into a pint of sifted  flour  rub two rounded tablespoonfuls of  butter,  add one teaspoonful of  salt,  one  egg  well beaten, one heaping teaspoonful of  baking powder  and sufficient  milk  to moisten. Mix quickly and roll out into a thin sheet about a quarter of an inch thick. Cut out with a round  biscuit cutter,  place four  berries  in the center of each, fold the edges over and steam about twenty-five minutes. Serve with  strawberry sauce.  
  MISS MARTHA JENNINGS, La Conner.  
 
 
  Sago Pudding. 
Three-fourths cup of  sago  well washed and cooked in  water,  then put  pie plant  or  cherries  one inch thick in a  pudding dish  or a granite basin, turn the  sago  over it and bake a half hour. Sweeten and  salt  the  sago  to taste before putting it in the  baking dish.  
  MRS. FRANK CURTIS.  
 
 
  Corn Pudding. 
One can  corn,  two  eggs  beaten light, one-half cup  cracker crumbs,  one cup  sweet milk,   salt  and  sugar  to taste. Bake thirty minutes. 
  MRS. B. R. McCLELLAND, Olympia.  
 
 
  Baked Apples. 
Split the  apples  in half from blossom to stem; remove the core; place cut side down on a thin layer of  sugar  in a granite iron pan. Pour on just enough  hot water  to dissolve the  sugar.  Bake in a moderately hot oven until the  apple  is soft. The dissolved  sugar  is all drawn up into the  apple  and makes it delicious. 
  VASHTI BOWERS, Seattle.  
 
 
  Prune Whip. 
Wash a pint of  prunes,  then put to soak in  hot water;  soak as long as you have time, over night is better. Boil
 
 
slowly until tender in same  water.  Remove from fire and sweeten to taste, while hot, but don't stew  sugar  with  prunes  as it makes them tough. 
 Press through sieve,  colander  or anything that will remove skins and seeds, as you only want the pulp. Beat  whites of three eggs  stiff, then whip the  prune pulp  in gradually. Beat up well and bake twenty minutes in a  baking dish.  When cold turn out in a  berry dish,  on which has been poured one-half pint of  sweetened and flavored cream.  
  MRS. A. L. CALLOW, Elma.  
 
 
  Orange Pudding. 
Six  oranges  sliced thin, sprinkled with one-half cupful  sugar.  Make the following custard: One pint  milk,  two tablespoons  sugar,   yolks of three eggs.  Cook in a  double boiler.  When cold pour over the  oranges.  Whip  whites of eggs  stiff; add two tablespoons  sugar  and spread over custard. 
 
 
  Steamed Bread Pudding. 
One quart  bread crumbs,  one cup  flour;  one cup  milk,  one cup  molasses,  one cup  raisins  or  currants,  two  eggs,  one teaspoon  soda,  one-half teaspoon each of  cinnamon  and  nutmeg,  pinch of  salt.  Steam three or four hours. 
 
 
  Cornstarch Pudding. 
Put in a  double boiler  a scant quart  sweet milk,  add three tablespoons  sugar.  Heat to near boiling. Beat two  eggs,  a little  cold milk  and four tablespoons  cornstarch.  Stir briskly into the hot  milk  and cook a few minutes. When partly cool add flavoring to taste. Serve with  cream  and  sugar  or  fruit sauce.  
  E. H. STRUZENBERG, Avon.  
 
 
  Steamed Carrot Pudding. 
There are many different recipes for plum pudding, but this carrot pudding takes the place of one and is not too rich. One  egg,  one cup  sugar,  one cup finely chopped  suet,  one cup grated  carrot,  one cup grated  potato,  one cup  raisins,  one cup   currents   floured, one cup  citron  cut fine, two cups  flour,  one-half teaspoon  salt,  also  cinnamon,   allspice  and  nutmeg.  Mix one teaspoon  soda  in the grated  potato 
 
 
and stir all the ingredients together. Steam three hours. This makes a good-sized pudding. Serve with a good  sauce.  
  MRS. EMMA ALLEN, Avon.  
 
 
  Tapioca Pudding. 
Boil two cups of  tapioca  in three pints of  water  until clear. Then add two cups of  sugar  and four  oranges  sliced and the  juice of one lemon.  Boil for two minutes. Let cool, then add two  whites of eggs,  well beaten, and put in a cool place. Serve with  whipped cream.  Any  preserved fruit  can be used instead of  oranges.  
  MRS. O. OFFERDAHL, Seattle.  
 
 
  Custard Pudding. 
One pint  sweet milk,  one cup sifted  flour,  stir together and cook until thick. When it is cool stir in four beaten  eggs,  two cups  sugar  and one cup chopped  citron.  Bake until it sets; serve cold with or without  sauce.  
  EDNA MERCHANT, Avon.  
 
 
  Rice Custard. 
One pint  milk,  one-fourth cup  rice,  two tablespoons  sugar,  one teaspoon  vanilla,  one-half pint  cream,  one tablespoon  gelatine.  Put  milk  and  rice  on to boil in  double boiler,  cook one hour. Soak  gelatine  in  cold water  and pour the boiling  rice  on it; stir well, then let cool. Next beat a little with the  egg beater  and put in  sugar  and  vanilla.  Whip the  cream  and stir slowly into the mixture. Beat with the  egg beater  until light, pour in a mold, set in a cool place until firm. Serve with  whipped cream.  
  MRS. CLARA SAUERS, Aberdeen.  
 
 
  Mountain Dew. 
One pint  milk,  scant, three-fourths cup  rolled crackers,  one-fourth cup  sugar,  one large cup of shredded  cocoanut,   yolks of two eggs.  Make meringue of the  whites  and set in oven to brown: add a little  milk  if needed. 
  MRS. CARRIE N. OAKLEY, Anacortes.  
 
 
  Caramel Custard. 
Melt one-half cup  sugar  to light brown. One pint hot  milk  added slowly; when cool add the  yolks of four eggs  and
 
 
the  whites  of two; flavor with  vanilla.  Bake like the usual custard. 
 Make a meringue of the  whites of two eggs  beaten with four tablespoons of  sugar  and spread on top when baked. Return to oven and brown slightly. 
  MISS ROSALIE KELLOGG, Portland, Ore.  
 
 
  Custard Pudding. 
A good rule for custard pudding is seven  eggs  to two quarts of  milk,  and about five tablespoons of  sugar.   Flavoring.  
  This is a good foundation for many puddings. A cup of  bread crumbs  makes it into  bread custard,    and the addition of half a cup of  raisins  makes still another variety of dessert.  
 When baking a custard the  pudding dish  should always be put in another dish of  water  in the even; this will produce even baking. 
 
 
  Chess Cake or Transparent Custard. 
 
 (Old fashioned Southern recipe.) 
 Three  eggs,  three cups  sugar,  one-half cup  butter.  Heat thoroughly and flavor; line three ordinary pie tins with pie crust and put the above amount into them. Bake in a very slow oven at least one-half hour, and set in cool place to become firm. 
  FANNY LEAKE CUMMINGS, M. D., Seattle.  
 
 
  Blackberry Pudding. 
Butter thin slices of  bread  (with the crusts cut off) on both sides; put a layer of the  buttered bread  in a deep dish, then a layer of  blackberries,  either fresh or canned, and so on until the dish is filled. Cover the top with  sugar  and a sprinkling of  cinnamon.  
 Better made twenty-four hours before eating. Serve with  whipped cream,  or if that is not to be had with thin  sweet cream.  
  MRS. FLORA A. P. ENGLE, Coupeville.  
 
 

  Fruit Gelatine. 
To one quart of pure  fruit juice, grape or blackberry preferred,  add one-half package of  gelatine.  Set away over
 
 
night to mold and serve with  cream,  or, better still, with  whipped cream.  
  MRS. ANNA B. MEYER, Seattle.  
 
 
  Blackberry Pandowdy. 
One quart of  blackberries  in a buttered  pudding dish,  one cup  flour  in another bowl, with one and one-half teaspoons of  baking powder,  one salt spoon of  salt  and a tablespoon of  butter;  rub up fine. 
 Beat  yolks of two eggs  with one cup of  milk  and one tablespoon of  sugar,  add to  flour,  stirring to a smooth batter. Beat  whites of eggs  to a stiff froth and add to batter, then pour the batter over the  berries  and bake in a moderately quick oven. Serve with  hot or cold sauce.  
  SARAH KENDALL, M. D., Seattle.  
 
 
  Banana Whip. 
Put six  bananas  through a  fruit press,  whip  whites of two eggs  with four tablespoons of  sugar;  beat this into the  bananas.  Put in  ice chest  in dishes in which it is to be served; cut  pineapple  in dice and place three or four pieces on top of each dish, then a spoonful of  whipped cream,  topped with a  strawberry.  
  MRS. L. E. SHRANGER, Mt. Vernon.  
 
 
  Marshmellow Gelatine. 
One pound of  marshmellows  cut into dice, pour over this one can of grated  pineapple.  Put on  ice  over night; serve with  whipped cream.  
  MRS. O. F. ZIMMERMAN, Seattle.  
 
 
  Almond Parfait. 
Boil one-half cup  sugar  in one-half cup  water  without stirring, until it reaches the soft ball stage. Pour over the beaten  whites of two eggs,  beat until cold, add quarter pound of shredded  almonds,  a tablespoon  lemon juice  and half a pint of stiff  whipped cream.  Pour in mould and bury in  ice  and  salt  for four hours. 
 
 
  Pineapple Charlotte. 
One quart of  cream,  one-half box of  gelatine,  one-half pound of  sugar,  one teaspoon of  vanilla,  half teaspoon of  orange extract,  half pint of solid cooked  pineapple.  
 
 
 Whip the  cream  until stiff. When very stiff add the  sugar,   flavoring  and  pineapple.  Take the  gelatine,  which has been soaked in  cold water  and pour over it one small cup  boiling water,  boil one minute; remove and let stand until nearly cold. Pour it into the  cream  and stir continuously until cold, or the  gelatine  will settle. Stand in a cold place. 
  MRS. NEAL CALKINS, La Conner.  
 
 
  Fruit Cocktail. 
This makes a very appetizing first course and may be served at a breakfast, dinner or luncheon. Use as many different  fruits  as possible. To serve six persons, peel and cut into dice two  oranges,  one-half  pineapple --canned may be used--two  plums,  two  pears  or any other  fruit  that will not discolor by standing. Put over this one cup  sugar,  and at serving time mix two  bananas,  two  peaches,  cubes of  melon,   red and white grapes  may be added. Serve in tall  goblets.   Oranges,   pineapple,   bananas  and  red and white grapes  make a good combination. 
  MRS. CLARA SAUERS, Aberdeen.  
 
 
  Ambrosia. 
Three large  oranges,  six  bananas,  one small can  pineapple.  Peel  oranges;  chip into a dish a layer, then a layer of the  banana  and same of the  pineapple,  then  sugar  to taste. Put in alternate layer until all are used, adding lastly the  pineapple juice.  This is very fine. 
  MARIA HAYS McHENRY, Olympia.  
 
 
  Fruit Juice Jelly. 
Soak one box  gelatine  in two cups of  cold water  for half an hour; add one quart of  boiling water,  in which a stick of  cinnamon  has been cooked. Stir until dissolved; add one pint of  fruit juice  (any kind desired), one and a half pounds of  sugar  and the  juice of two lemons.  Strain into moulds and set away to harden. 
  MRS. HELEN GRINDALL, Seattle.  
 
 
  Orange Gelatine. 
One-half package of  gelatine  soaked in one-half cup  cold water,  one cup  sugar,   juice of one lemon,   juice and pulp of two oranges,  one and one-half quarts of  boiling water.  Set away in cold place until stiff. 
 
 
 
  Mock Cantaloupe. 
Line tin  melon mould  with  lady fingers;  make custard with beaten  yolks of two eggs,  one-half cup of  sugar  beaten well together, heat one cup of  sweet milk  and pour on  eggs  and  sugar.  Put in  double boiler  and cook until mixture clings to spoon. Take three scant tablespoon of  Knox gelatine  dissolved in one-quarter cup of  cold water,  pour hot custard over  gelatine  and set until cold; then add one cup of  cream  whipped stiff; stir well and pour into mould, cover with lady fingers, put on  ice  for three hours. 
 Have  Pistachio nuts  chopped fine; take from mould carefully to platter, sprinkle thickly with the chopped  nuts;  stack  whipped cream  around and serve. 
  MRS. J. C. HAINES, Seattle.  
 
 
  Marshmallow Cream. 
Whip one pint of  cream  to a stiff froth. Take one pound of  marshmallows  and cut each into four pieces; add to the  cream  and beat thoroughly. Place in a refrigerator until chilled. Then serve in individual dishes, sprinkling chopped  walnuts  over the top. 
 
 
  Banana Charlotte. 
Soak one-quarter box of pulverized  gelatine  in one-quarter cup of  cold water.  Chill and whip one pint of  cream;  sprinkle over the  cream  one-half cup of  powdered sugar  and one teaspoon  orange extract.  Dissolve  gelatine  in a half cup  boiling water  and when cool strain it into the  cream  and whip. When nearly stiff, pour into two pint moulds, which have been lined with  bananas,  peeled, cut in halves lengthwise and shaped to the depth of the moulds. 
 
 
  Velvet Cream. 
Beat stiff the  whites of two eggs,  add two tablespoonfuls of  powdered sugar  and four tablespoonfuls of  jelly  (always two different kinds of  jelly, blackberry and currant  make a good combination), beat to a  cream.  Then whip  cream  and fill individual glasses half full of the  whipped cream  and finish filling the glass with the  jelly cream.  
 
 
  Strawberries in Cream. 
One-half box of  gelatine  dissolved in one-half cup of  cold water,  add to it three cupfuls of  boiling water,  one cupful
 
 
of  sugar  and the  juice of two lemons.  Stir well and strain. Put away to set (it will be only one-half as stiff as most jellies). Mix a cupful of  whipped cream  with one quart of nice  strawberries,  previously sweetened, and stir very carefully into the  gelatine  that is already set. Fill  custard glasses  nearly full and on top of each put a spoon of  whipped cream.  
 
 
  Peach Dessert. 
Pare and mash fine the amount of  peaches  that you think you will require. Put the  peaches  in a glass dish and cover with one-half pint of  whipped cream  in which has been stirred one cup of  powdered sugar;  set away on  ice  to chill. Sprinkle chopped  almonds  on top when you serve. 
 
 
  Spanish Cream. 
Pour half a pint of  milk  over half a box of  gelatine  and let stand long enough to thoroughly dissolve. Put a scant quart of  milk  into a  double boiler  and let come to a boil. Then stir the dissolved  gelatine  into the hot  milk.  Beat well the  yolks of three eggs  and add six tablespoons of  sugar  and half a cupful of  milk;  mix well before stirring into the hot  milk.  One teaspoonful of  vanilla  for flavoring. 
 Put the  whites of three eggs  beaten very stiff in the bottom of the mold, and pour the whole mixture into the same and the  whites of the eggs  will come to the top. Set away in a cold place to harden. When the  cream  is turned out of the mold it will present a very pretty appearance, as the clear  gelatine  will be at the bottom, the yellow custard in the middle, and on top the layer of white. 
 Serve with  cream,  whipped or not as preferred. 
 
 
  Raspberry Cream. 
Dissolve one teaspoonful of  gelatine  in about a quarter of a cupful of  cold water  and pour over it a quarter of a cupful of  boiling water.  Take one pint of  cream  and flavor with  vanilla  and a cupful of  raspberry juice,  sweeten with three tablespoonfuls of  sugar.  Pour into this the dissolved  gelatine  and beat well with an  egg-beater.  Put into a tight mold and pack in  ice  and  rock-salt  for two hours. This should be stiff so that you could serve it the same as brick ice cream. 
 
 
 
  Strawberry Parfait. 
Beat stiff the  whites of two eggs;  heat a cupful of  strawberry jam or jelly  over the fire until hot, then beat gradually into it the  whites of the eggs.  Whip until cool; flavor with a tablespoonful of  lemon juice  and  vanilla.  Set aside to get cold, then whip in two cupfuls of  thick cream  beaten stiff. 
 Put into a mold and pack in  ice  and  salt  four hours. Turn out and serve with  whipped cream.  A few fresh  berries  makes a pretty garnish. 
 
 
  Muskmelons With Ice Cream. 
Use carefully selected  melons;  wash and put away on  ice  for several hours. Cut in halves and remove the seeds; fill each half with  ice cream.  Chopped  nuts  may be sprinkled over the top. 
 Many additional  fruits  may be used in combination. Dot the top with fresh  strawberries  or cubes of  pineapple.  
  Halved  peaches  or  pears  chilled and served with  ice cream  are very delicious.  
 
 
  Luncheon Parfait. 
Boil one cupful of  sugar  and one-half cupful of  water  to the soft ball stage and gradually whip it into the beaten  whites of three eggs;  continue whipping until cold. Use one scant teaspoonful of  violet extract  for flavoring, and fold into it a pint of stiffly beaten  cream.  Pour into a mold and pack in  salt  and  ice  four or five hours. Serve with  whipped cream  and a border of  candied violets.  
 Very dainty and appropriate for a spring luncheon. 
 
 
  Strawberry Mousse. 
Mash well together one quart of thick  rich cream,  one pound of fine  granulated sugar  and one quart of ripe  strawberries;  rub  strawberries  and  sugar  through a sieve. Dissolve half a box of  gelatine  in a cup of  cold water  and set in a place where it will warm gradually. 
 Whip the  cream  to a stiff froth; pour in the dissolved  gelatine  and continue whipping with the pan set in  ice,  and add gradually the  fruit juice.  
 
 
  Cranberry Bavarian Cream. 
Soak a tablespoonful of  gelatine  in  cold water  and then
 
 
dissolve by pouring over it a cupful of  hot water;  add to it a cupful of  sugar;  let cool. Whip a pint of  cream  stiff and mix with it the  gelatine.  Keep the bowl containing the mixture in a pan of  cracked ice,  and when the  cream  begins to stiffen stir in one cupful of  cranberry juice  made very sweet and mixed with the  juice of one lemon.  Turn into a tight covered mold and pack in  salt  and  ice  for about five hours. 
 
 
  Strawberry Float. 
Mash well two quarts of  strawberries  and beat into them the beaten  whites of four eggs  and a cupful of  sugar.  Beat until very light and foamy; turn into  serving dish  and set away on ice to chill. 
 
 
  Banana Custard. 
Three  bananas,  one pint of  boiling water,  two tablespoonfuls of  butter,  three-quarters of a cupful of  sugar,  the  whites of four eggs,  five level tablespoonfuls of  cornstarch  and half a cupful of  orange juice.  Cut the  bananas  into half inch blocks. Pour the  orange juice  over them to improve the flavor and to prevent them from turning dark. Set them aside and stir occasionally. Put the  cornstarch  and  sugar  into a saucepan, mix thoroughly, then pour on the  boiling water  and stir constantly over the fire until the mixture boils and clears; then add the  butter.  Stir until it melts. Fold lightly in the  whites of the eggs,  which have been beaten to a stiff froth and remove from the fire. Mix in the  bananas  and  orange juice.  Turn into a  serving dish  and set away to become very cold. Serve with  cream.  
 
 
  Fruit Tapioca Pudding. 
Boil one-half cupful of  pearl tapioca  in one quart of  boiling water  until soft and transparent. Add one-half teaspoonful of  salt  and one-half cupful of  sugar.  Pare and core three large  tart apples  and three  pears  and fill the centers with  sugar  and a  clove;  put in  baking dish  and pour  tapioca  around them. Bake until the  fruit  is tender. Serve hot or cold with  cream  and  sugar.  
 
 
  Christmas Sherbet. 
One dozen  blood oranges,  one quart of  water,  one pint of  sugar.  Peel the  oranges,  cut in halves across the sections,
 
 
remove the seeds and press out the  juice;  add the  sugar  and  water,  and when the  sugar  is dissolved strain into the can and freeze. 
 
 
  Strawberry Sherbet. 
Peel a  banana  and cut in thin slices, peel an  orange  and remove the sections, discarding all seeds and membranes; cut two or three thin slices of  pineapple  in dice, remove the seeds and skins from a cupful of  white grapes  and add a pint of  strawberries;  sprinkle with  powdered sugar,  mix thoroughly and set aside, buried in  ice,  until well chilled. 
 Boil one pint of  water  and one and one-half cupfuls of  sugar  ten minutes; add half a teaspoonful of  gelatine  softened in a teaspoonful of  cold water,  and strain into the can of the freezer. 
 When cold add one pint of the  strawberry juice  and freeze as usual. Serve the chilled  fruit  in glasses, a spoonful of  sherbet  on the top of each glass. The  juice of any fruit  may be used, or the  juice of several fruits.  Half a cupful each of  pineapple,   orange,   strawberry  and  currant,  with the  juice of one lemon,  will be found nice. 
 
 
  Cranberry Sherbet. 
Boil one quart of  cranberries  in one pint of  water  until very soft; strain through a sieve and add two cups of  granulated sugar;  also the  juice of two lemons  and one tablespoonful of  gelatine  previously soaked in a little  cold water  and dissolve in  hot water.  Freeze to a mush in the usual way. 
 This makes a delightful change from the usual cranberry sauce on the Thanksgiving table. 
 
 
  Fruit Sherbet. 
Use one cupful each of  raspberry, pineapple and currant juice  ( ther erae  many other delightful combinations such as  blackberry,   currant  and  strawberry ), one-half cupful of  lemon juice.  Add as much  water  as  fruit juice  and sweeten very sweet as it will be less sweet when frozen. Freeze in the usual way. 
 
 
  Grape Sherbet. 
Boil one pound of  sugar  with one quart of  water  for five minutes. Pulp three pounds of  Concord grapes;  add the pulp
 
 
and the  skins  to the syrup and stand aside to get cold. When cold put through a fine  seive,  being careful not to mash the seeds. Freeze, but not too stiff. 
 
 
  Frozen Cherries. 
Some prefer the dark  cherries,  but the  Royal Ann  are also very nice this way. Pit carefully and sprinkle with plenty of  sugar;  pour into tightly covered mold and pack in  salt  and  ice  for several hours. Nice to serve with cake for luncheons. May be garnished with  whipped cream.  
 
 
  Strawberry and Lemon Ice. 
To one quart of  strawberries  add a pint of  water  and a pound of  sugar.  Let boil about twenty minutes. Then add the  juice of two lemons.  Strain through a sieve that is fine  enoughh  to exclude the seeds. Freeze. This will be found very delicious. 
 
 
  Mixed Fruit Sorbet. 
A pint of  water  and a pint of  sugar  boiled together for five minutes. When cold and ready to freeze, add two cupfuls of  currant juice,  one cupful of  orange juice,  one finely shredded  pineapple  and freeze to a mush. 
 
 
  Ginger Water Ice. 
This will require one quart of  lemon water ice  and six ounces of  preserved ginger.  Pound four ounces of the  ginger  to a paste. The remaining two ounces cut into small dice; stir all into the  water ice.  Repack and stand away to ripen. 
 
 
 
 
 
 Pineapple Desserts. 
 
  Pineapple Sponge. 
Peel and chop fine one small  pineapple.  Put it with the  juice  into a saucepan with a cupful of  sugar  and a cupful of  water.  Simmer ten minutes; soak half a package of  gelatine  in a half cupful of  water  for two hours. Add to the sweetened  pineapple  and strain into a bowl. When nearly cold add the  whites of four eggs  and beat until the mixture begins to thicken; then pour into a mould and set to harden. Serve with  whipped cream.  
 
 
  Pineapple Float. 
Beat the  whites of four eggs  ten minutes; add four tablespoonfuls of  sugar;  pour over a cupful of  pineapple pulp  and mix carefully; set on  ice  until thoroughly chilled; serve in individual glass plates with  whipped cream  piled on top. 
 
 
  Pineapple Parfait. 
Boil a cupful of  sugar  and half a cupful of  water  to the soft ball stage. Pour on the  whites of two eggs  beaten until foamy; then beat until cold. Fold in the whip from two cupfuls of  cream  and one cupful of shredded  pineapple.  Turn into a mold and bury in  ice  and  salt  for two hours. 
 
 
  Pineapple Souffle. 
After paring a  pineapple,  cut in small pieces, add one cupful of  sugar  and cook until clear. Mix two tablespoons of  cornstarch  with a little  cold water  and stir into the cooked  pineapple;  add the  juice of half a lemon  and the  whites of three eggs  beaten stiff. Fill baking cups with the mixture, bake in a pan of  water  twenty minutes. Serve with  sweet, foamy sauce.  
 
 
  Pineapple Delight. 
Take a large  pineapple,  cut off the top and square the bottom so that it will stand firm. Scoop out the pulp with a strong spoon; save the pulp but discard the tough core. 
 Pare several  oranges,  divide into sections and cut into small pieces; stem a few  strawberries,  pit a few  cherries, 
 
 
slice  peaches,   plums,   apricots  or any other  fruit  to be found in the market; mix the  pineapple pulp  and the other  fruits,  add the  juice of a lemon  and  powdered sugar  to sweeten; place on ice for an hour longer and when ready to serve fill into the chilled shell of the  pineapple  and garnish as fancy may dictate. 
 
 
  Pineapple and Strawberry Dessert. 
Take large, sweet  strawberries,  chop  pineapple  coarsely and put in a glass dish alternate layers of  strawberries  and chopped  pineapple;  sweeten and pour over it a cupful of  orange juice.  Set away on  ice  to harden, or rather to chill, and serve with or without  cream,  as preferred. 
 
 
  Turkish Pineapple Cream. 
Shred a  pineapple  with a silver fork and mix with one cupful of  powdered sugar;  add a pint of  cream  whipped very stiff and one ounce of  gelatine  dissolved in a little  water.  Pour the mixture into a  melon mold  that has been previously oiled. Pack in  ice  and  salt  for two hours. 
 
 
  Gooseberry Pudding. 
Fill an  earthen or granite ware baking dish  nearly full of stemmed  gooseberries  and add  sugar --plenty of it--and a little  water.  Put into a bowl one cupful of  buttermilk  and add a teaspoonful each of  soda  and  salt,  one tablespoonful of  lard  or  butter,  and stir in  flour  to make a batter stiff enough to spread smoothly over the  fruit;  bake in a moderate oven. 
 Serve with  sweet cream.  
 
 
  Strawberry Sponge Roll. 
Before making your roll wash two quarts of  berries  and drain them; slice across the  berries,  making two or three slices according to the size of the  berries;  sprinkle with  granulated sugar,  using one cupful of  sugar.  Reserve the best  berries  to serve a few with each slice of the roll. 
 For the roll beat the  yolks of three eggs  until stiff, then add gradually a quarter of a pound of  granulated sugar;  place on the back of the stove where it is warm but not hot, and beat well for fifteen minutes. Flavor with  vanilla extract  to taste. 
 Sift a quarter of a pound of  flour  and stir in slowly, but
 
 
do not beat any more. Pour the latter to the depth of a third of an inch in flat biscuit pans and bake in a hot oven, lining the pans with buttered paper. Do not bake too brown. Spread the  fruit  on the cake while the latter is warm and roll up quickly, taking off the paper as you roll. When rolled wrap the cake tightly in a napkin and as soon as it will keep in shape serve with  sweet cream.  
 
 
 
 
 
 Pastry 
 "Male and female created He them, and gave them dominion over the earth." 
 
  English Mince Meat. 
Cook two pounds of  lean meat  in a little  salted water  until tender. Chop finely as possible. Add one pound of shredded  suet,  four pounds of peeled, cored and chopped  apples,  five cups of  sugar,  two pounds of  currants,  two pounds of  raisins,  one grated  nutmeg,  one-half teaspoon of  mace,  the  grated rind and juice of six oranges and two lemons,  one-half cup of  juice of any kind of fruit preserves,  four tablespoons of  vinegar,  one tablespoon of  salt.  This is fine. 
  W. E. CHAMBERLIN, Olympia.  
 
 
  Rhubarb Pie. 
One cup chopped  rhubarb,  one  egg,  one cup  sugar,  scant half cup  water,  one  cracker  rolled fine,  grated rind of one lemon.  Bake with top  crust.  
  MRS. I. E. SCHRANGER, Mt. Vernon.  
 
 
  Cream Lemon Pie. 
Grate the  rind of a lemon  and squeeze out the  juice,  one cup  sugar,  one tablespoon of  butter,  one tablespoon of  flour,   yolks of two eggs;  beat well, then add one cup of  milk  or  cream --cream is best--then the beaten  whites of the eggs  beaten in last. Put in shell and bake. 
  MRS. G. F. ZIMMERMAN, Seattle.  
 
 
  Lemon Pie--One Pie. 
 Grated rind and juice of one lemon,  one cup of  sugar,  one cup of  bread crumbs,  three  eggs,  use the  yolks  and one  white,  one-half cup of  hot water.  Use the remaining two  whites  for a meringue for the top. 
  MRS. I. E. SHRANGER, Mt. Vernon.  
 
 
  Pumpkin Pie--One Pie. 
One cup stewed and mashed  pumpkin  or  squash,  one cup  sweet milk,  one cup  sugar,  one  egg,  one tablespoon  molasses,  one teaspoon each of  ginger,   cinnamon  and  allspice.  
  MRS. SUSAN GRIFFITH, Bellingham.  
 
 
 
  Blackberry Pie. 
Line a deep  pie dish  with crust, then fill it with ripe  blackberries;  mix together one cup of  sugar  and tablespoon of  flour,  pour this over the  berries,  dust with  cinnamon  and cover with top crust. Rub a teaspoon of  cream  over crust before putting in the oven; a rich brown when baked. 
  The above recipe will answer for all fresh  berry pies.  Very  sour berries,  as  gooseberries,  will require more  sugar  and sweet  berries  less.  Some cooks prefer to stew the  berries  before putting in the pie, but the flavor of the  fruit  is certainly finer if put into the pie raw. 
 
 
  Apple Pie. 
Pare and slice very thin, firm,  sour apples --perhaps  Gravenstein apples  in their season make the best apple pies. Line your  pie dish  with  pastry  and fill heaping full with the sliced  apples;  pour over this one cup  sugar  and a half teaspoon of  cinnamon;  do not add any  water.  Cover with  crust.  Delicious. 
  MRS. MARGARET JENNINGS.  
 
 
  Cocoanut Custard Pie. 
Two  eggs,  two cups  milk,  one-half cup  sugar,  half teaspoon of  vanilla.  Pour this custard into a  pie dish  lined with  pastry  and sprinkle carefully over the top a teacup of shredded  cocoanut.  Bake in a slow oven. 
  MRS. ADDA HURLBERT GACHES, La Conner.  
 
 
  Custard Pie. 
Crust--One cup of  flour,  one big tablespoon of  lard,  one small lump of  butter,  pinch of  salt,  one-half teaspoon  sugar,  one-half teaspoon  baking powder  and enough  hot water  to make stiff dough; roll thin. Use only one crust. 
 For each pie take the  yolks of three eggs  well beaten and add one and one-half cups of  milk,  one-half cup  sugar,  mix well and bake in a moderate oven until light brown. Beat the three  whites  and put on top. Then place in oven for a few minutes until light brown. 
  MRS. O. OFFERDAHL.  
 
 
 
  Lemon Pie--Reliable. 
 Grated rind and juice of one lemon,  one cup of  white sugar,  two cups of  boiling water,  one-half cup of  flour,  two  eggs.  Put  lemon  and  water  on stove, mix the  sugar  and  flour  together while dry, then use enough  water  to make a rather stiff batter, add the  yolks of two eggs,  when well beaten, stir this mixture into the boiling  lemon  and  water  and stir constantly until it thickens. 
 Have pie tins lined with  paste,  and well pricked to prevent the crust from puffing; let the crust bake while the filling is cooking. When done fill the  pie dish  and spread over the top the  whites of two eggs  beaten to a stiff froth with three teaspoons of  sugar  added gradually. Set in oven on grate and bake to a light cream color. This will insure a good, firm lemon pie. 
  MRS. SUSAN GRIFFITH, Bellingham.  
 
 
  Cream Pie. 
One pint  milk,   yolks of two eggs,  two tablespoons  cornstarch,  one-half cup  sugar.  Use  whites  as meringue for top. 
  MRS. SUSAN GRIFFITH, Bellingham.  
 
 
  Banana Pie. 
Make a lower  crust  and bake. Take two-thirds cup of  milk  and two-thirds cup  cream,  one  egg,  one-third cup  sugar,  one tablespoon  flour,  flavor with  vanilla.  Pour the filling into the crust, slice a  banana  into the pie, when you have poured it about half-full of the filling. Frost the top with the  white of an egg.  
  MISS ROSE OSBERG, La Conner.  
 
 
  Vinegar Pie. 
One scant cup  sugar,  one  egg,  two tablespoons good  vinegar,  one heaping tablespoon  flour,  one scant cup  water,  flavor with  nutmeg,  beat all together. Bake with two  crusts.  
  MRS. ANNIE E. TAYLOR.  
 
 
  Mock Cherry Pie. 
One large cup  cranberries,  one cup  raisins,  cut in halves, three tablespoons  flour,  one cup  sugar,  two cups  water.  Boil  cranberries  with the two cups of  water  until soft; add  raisins,   sugar,   flour  and two teaspoons of  vanilla.  May need more  water.  Makes two pies. Bake like any fruit pie. 
  MRS. D. R. TOMLIN, Kirkland.  
 
 
 
  Squash Pie. 
Cut  squash  in small pieces, cook in a little  water  slowly until done. For one pie allow: One and one-half cups  squash,  one cup boiling  milk,  one teaspoon  butter,  one-half cup  sugar,  one-half teaspoon  salt,   cinnamon,   nutmeg,   ginger,  one  egg  beaten separately. Half bake  crust,  fill with mixture, bake until it puffs up. 
  MRS. OAKLEY, Anacortes.  
 
 
  Ripe Currant Pie. 
One cup of  currants,  mash well, three-fourths cup of  sugar  and one teaspoon of  flour  (mix  flour  and  sugar  together), one  egg.  Mix the  egg  with  currants  and  sugar  and bake with two crusts. 
  MRS. FLORA A. P. ENGLE, Coupeville.  
 
 
 
 
 
 Cakes 
 "Properly understood, suffrage does not mean the appointing of ward heelers; it means the park system, the public schools, the hospitals, play-grounds and public libraries. In matters of this kind we make no distinction between men and women. Today, to secure the best results in city government, we must have the common service of men and women." 
 
  Chocolate Frosting. 
One cup  sugar,  one-half cup  water,   cream of tartar  size of a bean, boil until it spins a thread. When cool add  butter  size of an almond, and stir to a cream, first adding  grated chocolate  to taste and teaspoon of  vanilla.  
  MRS. HATTIE B. DUNLAP, Mt. Vernon.  
 
 
  Frosting. 
Take one tablespoonful of good  rich milk  and mix thorougly with one cup  pulverized sugar,  flavor to taste and spread on cake. 
  MRS. GEORGE B. SMITH, Anacortes.  
 
 
  Dry Frosting. 
As soon as a loaf cake is removed from pan rub lightly over top one-fourth cup of  powdered sugar.  Then heat slightly, melting the  sugar  will cause it to adhere to the cake, making a quick and very acceptable substitute for icing. 
  LINDA JENNINGS, La Conner.  
 
 
  Boiled Icing. 
One cup of  sugar,  four tablespoons of  water.  Let it boil until it spins a hair.  White of one egg  beaten to a stiff froth. Add boiling syrup slowly and whip three minutes. 
  MRS. IDA A. KEENE, Seattle.  
 
 
  Chocolate Icing. 
Perhaps some have experienced difficulty in getting
 
 chocolate  smoothly into boiled icing. The following is an original and sure recipe: 
 One scant cup of  sugar,  one-third cup  water,  boil until it hairs. Beat stiff the  whites of two eggs;  mix two tablespoons of  grated chocolate  or  cocoa  with two spoons of  sugar.  Whip this into the  whites,  then pour over this slowly the  boiled sugar,  beating in usual manner. A very fine grained icing is the result. 
  MADGE JENNINGS, La Conner.  
 
 
  Chocolate Filling. 
One cup  sugar,  two tablespoons  chocolate,  one-half cup  milk  (mix  sugar  and  chocolate  together while dry); cook until it drops thickly off the spoon. Beat well until it is cool enough to spread. Flavor with  vanilla.  
  MISS CORA SEABERRY.  
 
 
  Caramel Filling. 
One cup  sugar,  two tablespoons  cocoa,  mixed together,  dry butter  size of a walnut, one-half cup  milk.  Cook until it drops thick from the spoon. Spread between the layers before it is quite cold. 
  MRS. W. J. WALDRIP, Coupeville.  
 
 
  Caramel Filling. 
Two cups  brown sugar  (scant), one-half cup  butter  (very scant), one-half cup  milk.  Boil until it is thick, add  vanilla  and beat a very little. 
  HARRIET E. WRIGHT, South Bellingham.  
 
 
  Prize Fruit Cake. 
Two pounds  raisins,  two pounds  currants,  two pounds  dates,  two pounds  figs,  two pounds  walnuts,  two pounds  almonds,  one pint  candied cherries  (if liked), one pound  sugar,  one pound  butter,  one pound  flour,  one pound  eggs  (ten), one-half pint  cream,  one-quarter pint  New Orleans molasses,  one-half pint  grape juice,  one-quarter pint  vanilla,  one-half pint  citron,  one ounce each of  cinnamon,   cloves,   allspice  and  nutmeg.  
 Cream the  butter  and  sugar,  add  eggs  one at a time. Then add  spices  and  molasses,   cream  and  flour.  Prepare for fruit cake the night before by blanching and breaking the  almonds.  Pour  grape juice  and  vanilla  over all  fruit 
 
 
and  nuts  and let stand all night. Pour  boiling water  over the  citron  and let stand a few minutes to soften. Mix all together well with the hands, as it is too heavy to stir. Put buttered paper in pans and bake in very moderate oven about four hours. This will keep for years if well wrapped and put away in a stone jar. Not good to eat until at least two weeks old. 
  MRS. F. W. COTTERHILL, Seattle.  
 
 
  Wedding Cake. 
One pound of  sugar,  three-fourths pound of  butter  creamed together, ten  eggs  beaten separately,  yolks  used first, afterward the  whites,  one-half pound of  citron,  two pounds of  currants  rubbed dry in  flour,  two pounds of  raisins,  seeded and chopped, two pounds of  raisins  seeded and left whole, one-half  nutmeg,  one teaspoon each of  cinnamon  and  cloves,  one-fourth cup of  sweet milk,  one pound of  flour  sifted and mixed with one teaspoonful  baking soda  and one teaspoonful of  baking powder.  Stir in the  flour  and whole  raisins  alternately. Line your  baking pan  with paper and make a paper cap for the top. Bake two hours, heat to be decreased the last hour. Ten cents' worth of blanched  almonds  shaved fine and one-half pound of  citron  added will help this. 
  MRS. F. A. P. ENGLE, Coupeville.  
 
 
  Mahogany Cake. 
One cup  grated chocolate,  one-half cup  sweet milk  cooked until smooth and creamy, set aside to cool; one and one-half cups  sugar,  one-half cup  butter,  three  eggs,  one-half cup  milk,  two cups  flour,  one level teaspoon  soda;  add cooked  chocolate  and bake in three or four layers. 
 
 
   Filling.  
One and one-half cups  sugar,  one-half cup  sweet milk,   butter  size walnut, pinch of  soda;  cook until mixture will hair, flavor with teaspoon of  vanilla  and beat until cool enough to spread. This is a delicious and popular cake. 
  MRS. LOLA FOWLER.  
 
 
  Tilden Cake--Loaf Cake. 
One cup  butter,  two cups  sugar,  one cup  sweet milk,  three cups  flour,  one-half cup  cornstarch,  four  eggs,  two rounded teaspoons  baking powder,   lemon extract.  
  MRS. GRACE HANSON, Stanwood.  
 
 
 
  Devil's Food Cake. 
Two squares of  Baker's chocolate  grated; add  yolk of one egg  beaten light and one-half cup  cold water;  boil until this thickens, take off the stove. Dissolve one-half teaspoon  soda  in one-half cup of  boiling water  and add to the above. 
 Then add one tablespoon  butter,  one-half teaspoon  vanilla,  one and one-half cups  flour,  one teaspoon  baking powder,  one cup  sugar.  
 Filling-- Yolks of two eggs,  one square  chocolate,  four tablespoons  water,  one-half cup  sugar;  cook until thick, flavor with  vanilla.  Ice the cake with  white boiled icing.  This recipe is enough for a large two-layer cake. If made right the cake and filling will both be, when cold, a rich, dark red, not brown. 
  MRS. ANNA M. COMBES.  
 
 
  Marble Cake. 
Light part-- Whites of three eggs,  one cup  sugar,  one-half cup  butter,  one-half cup  sweet milk,  one and one-half cups  flour,  one-half cup  cornstarch,  two teaspoons  baking powder.  Flavor with  lemon.  
 Dark part-- Yolks of three eggs,  one cup  sugar,  one-half cup  butter,  one-half cup  sour milk  or cold  coffee,  one-half teaspoon of all kinds of  spices,  teaspoon of  molasses,  two cups  flour,  one cup  currants  and  raisins  mixed. 
 Drop a spoonful of each kind in a well-buttered cake pan. First the light part, then the dark alternately. Try to drop it in so that the cake shall be well streaked, with the appearance of marble. 
  MRS. DICKSON.  
 
 
  Potato Cake. 
Two cups  sugar,  one cup  butter,  four  eggs,  one-half cup  sweet milk,  one and one-half cups  mashed potatoes,  one and one-half cups  flour,  two squares  chocolate,  one cup chopped  walnuts,  one teaspoon each of  cinnamon,   nutmeg  and  cloves,  two teaspoons  baking powder.  Bake as loaf cake or in layers. 
 
 
  The Famous Lady Baltimore Cake. 
One pound finely sifted  granulated sugar,  one-half pound  butter,  one pound  flour,  four teaspoons  baking powder,  seven  eggs,  one teaspoon  almond essence,  one cup  sweet milk.  Cream  sugar  and  butter,  beat in  yolks of the eggs,  add the  flour  sifted with the  baking powder  alternately with
 
 
the cup of  milk,  add teaspoon  almond essence  and lastly the stiffly beaten  whites of the eggs.  Frosting to suit. This recipe has often been sold for five dollars. 
  MARIA HAYS-McHENRY, Olympia.  
 
 
  Devil's Food. 
Two cups dark  brown sugar,  one-half cup  butter,  two  eggs,  one-half cup  sour milk,  three cups  flour,  pinch of  salt,  mix thoroughly. Into one-half cup of  boiling water  stir one teaspoon  soda  and one-half cup  grated chocolate  or  Baker's cocoa;  mix with batter. 
 Filling--Two cups dark  brown sugar,  one-half cup  butter,  one-half cup  sweet milk  or  cream;  cook until it thickens. 
  MRS. JENNIE DAVIDSON, Orting.  
 
 
  Silver Cake. 
Two cups of  sugar,  three-fourths cup  butter,  one cup  milk,   whites of five eggs  beaten very stiff, three and one-half cups of sifted  flour,   vanilla,  two teaspoons  baking powder.  Cream the  butter  and  sugar,  mix in the other ingredients, last the beaten  whites of the eggs.  
 This should be a very delicate white cake if properly baked.  The addition of a cup of chopped  nuts  makes a fine  nut cake.  If  nuts  are added less  butter  should be used.  
  MRS. O. S. JONES, Walla Walla.  
 
 
  Gold Cake. 
One cup  sugar,  one-half cup  butter,  one cup  sweet milk,   yolks of five eggs,  two teaspoons  baking powder,   flour  to make batter as for the usual loaf cake. Flavor with  vanilla.  
  By adding four tablespoons of  cocoa  and  spice  to this recipe it is splendid as the dark part of  marble cake.  Use the silver cake above for the light part.  
  MRS. O. S. JONES, Walla Walla.  
 
 
  Silver Cake. 
 
 (Without milk or baking powder.) 
 One pound  flour,  one pound  sugar,  one-fourth pound  butter,  sixteen  eggs  (use  whites  only). 
 Beat  whites of eggs  to stiff froth; cream  butter  and  sugar  together and add  flour  and  eggs  alternately until all is used; flavor to suit. Bake in slow oven for one hour. 
 Very close-grained and most delicious. 
  FANNY LEAKE CUMMINGS, M. D.  
 
 
 
  Gold Cake. 
One pound  butter,  one pound  flour,  one pound  sugar,  two-thirds cup  sweet milk,  one-half teaspoon  baking powder,  sixteen  eggs  ( yolks  only). 
 Bake same as silver cake. 
  FANNY LEAKE CUMMINGS, M. D.  
 
 
  Tea Cakes. 
Four  eggs,  one cup  sugar,   flavoring  and enough  flour  to make batter thin as sponge cake batter. 
 Grease well a large  dripping pan  and place small spoonfuls of the batter in the pan, but far enough apart that the cake will not run together as it cooks. When baked, if rightly done, you will have small cakes about the size of a coffee cup; remove carefully and bring the edges of the cake over each other forming a ring like a napkin ring. Do not pile on top of each other and spoil shape. These are very nice when serving light refreshments. 
  MRS. PETER DOWNEY, La Conner.  
 
 
  Walnut Cake. 
Two cups  brown sugar,  one-half cup  butter,  one cup  sour milk,  two cups of  flour,  one cup  nuts,  three  eggs,  one teaspoon  soda,   cinnamon,   cloves  and  nutmeg  to taste, one cup  raisins.  Chop  nuts  and  raisins  together. Bake in slow oven. 
  MRS. IDA A. KEENE, Seattle.  
 
 
  Caramel Cake. 
To be baked in layers. One-half cup  butter,  one and one-half cups  sugar,  one cup  milk,   whites of four eggs,  three cups  flour,  two teaspoons  baking powder.  
 Filling-- Yolks of four eggs,  one cup  water  and  grated rind and juice of one lemon,  two tablespoons  cornstarch,  three-quarters cup  sugar,  teaspoon  butter.  Put filling between cake when cold. 
  MRS. CARRIE N. OAKLEY, Anacortes.  
 
 
  Potato Caramel Cake. 
One cup  sugar,  one-half cup  butter,  one-half cup  mashed potatoes,  one-half cup  milk,  one-fourth  cake chocolate,  one-half teaspoon  nutmeg,  one-half spoon  cinnamon,  pinch of  allspice,  two rounding teaspoons  baking powder,  two  eggs, 
 
 
one-half spoon  vanilla,  one-half cup chopped  walnuts,  two cups  flour.  Bake in layers and fill with the following icing: Two cups  pulverized sugar,  one tablespoon  butter,  three tablespoons  milk,  one teaspoon  vanilla;  beat to a cream and spread between layers. 
  BESSIE BENSON, Avon.  
 
 
  Prune Cake. 
Two  eggs  well beaten, one cup  sugar,  one teaspoon  cinnamon,  one-half teaspoon  cloves,  one-half teaspoon  nutmeg,   butter  size walnut, pinch of  salt,  one cup  sour milk,  two small cups  flour,  one large teaspoon  soda,  one and one-half cup stewed  prunes,  pitted and chopped. 
  MRS. STELLA MOWREY.  
 
 
  Sunshine Cake. 
 Whites of seven eggs --small, fresh ones-- yolks of five eggs,  two-thirds cup  pastry flour  sifted four times, one cup  granulated sugar  sifted four times, one-third teaspoon  cream tartar,  a pinch of  salt,   flavoring.  Throw the  salt  with the  whites of eggs.  Beat half and sift  cream tartar  and beat very stiff. Beat  sugar  in lightly, using  wire egg beater;  beat  yolks  with  Dover egg beater  and add two tablespoon of beaten  whites,  fold into the mixture thoroughly, add flavoring and  flour.  Bake in a moderate oven from thirty-five to forty minutes. When cake springs to the touch of finger and leaves the side of the pan it is done; turn upside down to cool. 
  NELLIE A. LANGDON, Chicago.  
 
 
  Pork Cake. 
One pound  salt pork  chopped fine, one pound  raisins,  one pint  boiling water,  two cups  molasses,  one tablespoon  soda,  one tablespoon  nutmeg,  one tablespoon each  cinnamon,   cloves  and  allspice.  
  MRS. L. M. HALL, Puyallup.  
 
 
  Cream Cake. 
Two cups  sugar,  one-half cup  butter,  three cups  flour,  two spoons  baking powder,  three  eggs.  Cream the  butter  and  sugar,  add  eggs  one at a time without separating; beat well. Add  milk,  sift  baking powder  with  flour,  then add to the rest and beat well after adding flavoring. Bake in a moderate oven. Filling: Whip one cup  cream,  putting in  sugar  and  vanilla  to taste; sprinkle with  cocoanut.  
  MISS NELLIE DE BOLT, Puyallup.  
 
 
 
  Apple Sauce Cake. 
One and one-half cups  apple sauce,  one cup  sugar,  one-half cup  butter,  one teaspoon  soda,  stirred in sauce; one teaspoon each  cinnamon,   allspice,   cloves  and one cup seeded  raisins.  Stir all ingredients together on stove until  butter  is softened, but not melted, then add two cups sifted  flour  with a teaspoon  baking powder  and two well-beaten  eggs,  leaving out the white of one for frosting. 
 Frosting--One cup  sugar,  one-half cup  water.  Boil until it spins a thread, then pour over well-beaten  white of egg  and beat until as thick as cream. 
  MRS. J. M. GRIFFITH, Bellingham.  
 
 
  Chocolate Cake. 
Beat to a cream half a cup of  butter  and gradually beat into this one cup  sugar.  Add one ounce of  Baker's premium No. 1 chocolate  melted, also two unbeaten  eggs.  Beat for five minutes, then stir in half a cup of  milk,  lastly one cup and a half of  flour,  with which has been mixed one generous teaspoon  baking powder.  Flavor with one teaspoon  vanilla.  Pour into a shallow pan and bake for half an hour in a moderate oven. Cover with frosting. 
  MRS. CARRIE N. OAKLEY Anacortes.  
 
 
  Roll Jelly Cake. 
One cup  sugar,  two  eggs  beaten separately, two tablespoons  milk,  one cup  flour,  two teaspoons  baking powder,   lemon extract.  
  MRS. CARRIE N. OAKLEY Anacortes.  
 
 
  White Cake. 
One cup  granulated sugar,  one-half cup  butter,  two cups  flour,  two teaspoons  baking powder,  two-thirds cup  sweet milk,   whites of three eggs,   flavoring.  
 Cream together the  butter  and  sugar,  then add the  flour  and mix thoroughly with the hands. Add the other ingredients and beat well. 
  MRS. F. M. CLARK.  
 
 
  Sponge Cake. 
Five  eggs,  one and one-half cups  granulated sugar,  two scant cups sifted  flour,  one-third cup  cold water,  two heaping teaspoons  baking powder,  one-half teaspoon  vanilla,   salt.  
 
 
 Stir  yolks of eggs  and  sugar  until perfectly light, add  water,  beat  whites of eggs  and add alternately with  flour,  mix  salt  and  baking powder  in the  flour.  Bake in a moderate oven. 
  MRS. B. R. McCLELLAND, Olympia.  
 
 
  Hot Water Sponge Cake. 
Four  eggs, yolks and whites,  beaten separately, add two cups  sugar,  two cups  flour  and two heaping teaspoons  baking powder,  and last three-fourths cup  boiling water;  stir quickly and well. Bake in four layers in quick oven. Spread layers with  whipped cream  or an  orange filling.  
  MRS. LOLA FOWLER.  
 
 
  Layer Cake. 
Two cups  sugar,  one large tablespoon  butter,  three  eggs,  one cup  milk,  three cups  flour,  two heaping teaspoons  baking powder,   flavoring  to taste. Bake in four layers and serve with any filling desired.  The same is very nice, with the addition of  rind and juice of half a lemon  and baked in a loaf.  
 
 
  White Perfection Cake. 
Three cups  sugar,  one cup  butter,  one cup  milk,  three cups  flour,  one cup  cornstarch,   whites of twelve eggs  beaten very stiff. Two teaspoons  cream tartar  in  flour  and one of  soda  in half the  milk.  Dissolve  cornstarch  in remainder of  milk  and add to  sugar  and  butter  well creamed, then  milk  and  soda,   flour  and  whites of eggs.  
  MRS. LOLA FOWLER.  
 
 
  Fruit Cake. 
One cup  butter,  one cup  sugar,  one and one-half cups high-grade  molasses,  six  eggs,  six cups  flour,  two even teaspoons  soda,  two cups  walnuts,  two pounds  raisins,  one pound  currants,  one teaspoon  cinnamon,  one-half teaspoon  nutmeg,  one glass  currant jelly.  
  Citron  may be added if desired. Bake two hours or more if necessary. 
 
 
  Rolled Jelly Cake. 
Three  eggs  well beaten, one cup of fine  sugar,  a pinch of  salt,  two tablespoons of  water,  one cup of  flour  in which
 
 
there should be one teaspoon of  baking powder.  The  flour  to be added gradually. 
 Bake in a long shallow pan, well greased, in a quick oven. Turn out on a damp towel and cover the top with  jelly;  roll up while warm. 
  MRS. E. STRUZENBERG, Avon.  
 
 
  Pecan Nut Cake. 
One pound of  flour,  one pound of  sugar,  one-third pound of  butter,  six  eggs,  one  nutmeg,  one-half cup of  molasses,  one and one-half pounds  raisins  after seeding, one quart of  pecans  before being cracked, one-half pound of  almonds,  one tablespoon of  baking powder  mixed in the  flour,  one-half cup  water.  Bake in a moderate oven about three hours. Flour  nuts  and  raisins  well. 
  MRS. LOUISA BERRY, Lexington, Ky.  
 
 
  Coffee Cake. 
Two cups  brown sugar,  one cup  butter,  four  eggs,  one cup strong  coffee,  one teaspoon each of  ginger,   cloves,   cinnamon  and  nutmeg,  three cups  flour,  one teaspoon of  soda  and one of  baking powder.  
  MRS. ANDREW OSBERG, La Conner.  
 
 
  Layer Cake. 
Two  eggs,  one cup  sugar,  three-fourths cup  sweet milk,   butter  size of an egg, two cups  flour,  one and one-half teaspoons  baking powder,   flavoring.  Use any filling preferred. 
  MRS. S. A. HUNSICKER, Seattle.  
 
 
  Molasses Layer Cake. 
One  egg,  one-half cup  sugar,  one-half cup  molasses,  one-half cup  sour milk,   butter  size of an egg, one teaspoon  soda,   flour  to form a moderately stiff batter. 
 Filling: Cook one cup chopped  raisins  with one-half cup of  sugar  and one-half cup  boiling water;  boil slowly fifteen minutes; then beat into it the beaten  white of an egg.  Spread between layers and on top. 
  MRS. ELMA BENEDICT, Avon.  
 
 
  Eggless Cake. 
One cup  sugar,  one cup  sour milk,  three scant cups  flour,  three teaspoons of  cocoa,  one cup  raisins,  one-half cup  shortening, 
 
 
one teaspoon  soda,  one teaspoon  baking powder,  one teaspoon each of  cloves,   cinnamon  and  nutmeg.  Bake in a loaf in a moderate oven and cover with frosting. 
  MRS. RHODA A. GIBSON, Avon.  
 
 
  Apple Fruit Cake. 
One cup  butter,  two cups  sugar,  one cup  sweet milk,  two  eggs,  one teaspoon  soda,  three and one-half cups  flour,  two cups  raisins,  two cups of  dried apples  soaked over night, chopped fine and stewed in two cups of  molasses  until soft. Beat  butter  and  sugar  to a cream, add  milk  in which dissolve the  soda,  next the beaten  eggs  and  flour,  and lastly stir in the  raisins  and  apples.  Season with  cloves,   nutmegs  and  cinnamon  as for the usual fruit cake. 
 Bake one and one-half hours. 
  MRS. JENNIE DAVIDSON, Orting.  
 
 
  Dutch Apple Cake. 
Two cups sifted  flour,  two tablespoons  baking powder,   salt,  one-fourth cup  butter,  one  egg,  one cup  milk,  one-half cup  sugar.  
 Sift dry things together; rub in  butter;  stir  eggs  and  milk  in dry mixture. Spread  dought  one-half inch thick in pan; cut  apples  in eighths, lay in rows on top of batter, then sprinkle with  sugar  and  nutmeg.  Bake about twenty minutes. 
  HARRIET E. WRIGHT, South Bellingham.  
 
 
  Rocks. 
One and one-half cups  sugar,  one cup  butter,  two and one-half cups  flour,  three  eggs  well beaten, one small teaspoon  soda  in a little  hot water,  one teaspoon  cinnamon,  a pinch of  salt,  two cups of seeded  raisins,  one cup  currants,  two cups broken  walnuts.  Drop on buttered tins and bake brown. 
  MRS. EFFIE B. ROEDER, Bellingham.  
 
 
  Marguerites. 
These are very dainty for a luncheon. 
 The  white of an egg  beaten for a minute, but not to a stiff froth, two tablespoons of  powdered sugar  and half a cup of chopped  nuts,   English walnuts,   almonds  or  pecans,  stirred into the  egg.  
 
 
 Spread upon long, narrow  crackers  or upon  wafers;  set in the oven to brown lightly. 
  MRS. NELLIE MITCHELL FICK, Seattle.  
 
 
  Doughnuts. 
Two cups  sugar,  three  eggs,  one tablespoon  melted butter,  one and one-half cups  sweet milk,  three teaspoons  baking powder,  little  salt,  flavor with  nutmeg,   flour  enough to roll. 
  MRS. ANNIE E. TAYLOR.  
 
 
  Cookie, No. 1. 
Four cups of  flour,  one cup of  butter,  one and one-half cups  sugar,  four  eggs,  two heaping teaspoons  baking powder,  three tablespoons  milk,   lemon  and  nutmeg.  Rub  butter  and  flour  together, add  sugar,  beaten  eggs,   milk  and flavoring. 
 
 
  Cookies, No. 2. 
Two cups  sugar,  one full cup  butter,  one cup  buttermilk,  two  eggs,  one teaspoon  soda,   vanilla,   flour  to stiffen. 
  MRS. B. R. McCLELLAND, Olympia.  
 
 
  Oatmeal Cakes. 
One tablespoon  butter,  one cup  granulated sugar,  stir well, then add two well beaten  eggs,  one-half cup  milk,  two cups  rolled oats,  one teaspoon  vanilla,  let stand one-half hour then add one cup  raisins  and one and one-half cups  nuts  chopped, two cups  flour  and two teaspoons  baking powder.  
  MRS. ALMA LANGDON.  
 
 
  Oatmeal Crisps (Excellent.) 
Two and one-half cups of  Quaker rolled oats,  one cup  sugar,  two teaspoons  baking powder,  one tablespoon  melted butter,  two  eggs,  two teaspoons  vanilla.  Drop mixture one-half teaspoon at a time on buttered pans far apart. Bake ten minutes or more in a moderate oven. 
  MRS. J. C. HAINES.  
 
 
  Hermits. 
Three-fourths cup of  shortening,  one cup  molasses,  one cup  sugar,  two  eggs,  a large cup  sour milk,  a teaspoon of  soda  in a half cup of  boiling water.  Half a teaspoon each
 
 
of  ginger,   nutmeg,   cinnamon  and  cloves.  A little  salt,  three cups of  Graham flour,  one cup  white flour,  one cup  raisins  and half cup finely chopped  nuts.  Beat well and drop on buttered tins. 
 
 
  Apple Rolls. 
Make a rich  baking powder biscuit dough,  roll out quite thin, spread with  apple  chopped fine, sprinkle over this some  sugar,  bits of  butter  and either  cinnamon  or  nutmeg,  roll up like rolled jelly cake and slice off pieces about an inch thick. Place these in a buttered pan and bake a nice brown. 
 
 
  Snowball Doughnuts. 
Three  eggs,  one cup  sugar,  one tablespoon  melted butter,  one cup  sweet milk,  four teaspoons  baking powder  sifted with  flour  to roll out. Only one bowl is used in mixing. Beat in each ingredient in order named. Roll one-half inch thick and cut with small baking powder can, cut out center with thimble. Turn often and fry evenly. Dust with  sugar  in a paper sack. 
  MRS. S. A. HUNSICKER.  
 
 
  Michigan Doughnuts. 
One cup  sugar,  two  eggs,  one tablespoon  melted lard,  one cup of hot  mashed potatoes,  one cup  sour milk,  one teaspoon  soda,  one teaspoon  baking powder,   nutmeg  and  flour.  
 Mix soft as can be handled and fry in hot  cottolene.  
  MRS. PRUDDEN, Puyallup.  
 
 
  Cream Puffs. 
One-half cup  butter  melted in one cup of  hot water.  Set on stove to boil, while boiling stir in one cup of  flour,  stir until smooth. When cool drop in and stir--not beat--one after the other three  eggs;  drop on hot tins and bake twenty or thirty minutes. 
 Filling: One cup  milk,  one  egg,  one tablespoon  sugar.  Boil and thicken with  cornstarch,  flavor with  vanilla.  
  JULIA H. HAWLEY, Kirkland.  
 
 
  Cookies. 
Two cups  sugar  creamed with one cup  shortening -- cotosuet  or  cottolene --two  eggs,  one  nutmeg,  one teaspoon  salt,  one full cup  milk,  three teaspoons  baking powder  in
 
 
sieve full of  flour.  Add  flour  to roll. Cotosuet or cottolene is better than lard. 
  MRS. STEVE SMITH.  
 
 
  Rolled Oats Cookies. 
Two cups of  rolled oats,  one and one-half cups  sugar,  one cup  lard,  one cup  sour milk,   nutmeg  and  cinnamon  with  flour  enough to roll out. 
 
 
  Rocks. 
One-half cup  butter,  one cup  sugar,  two cups  flour,  two cups  rolled oats,  two  eggs,  five teaspoons  sour cream,  one teaspoon  soda,  one cup chopped  nuts,  half teaspoon each of  cinnamon,   cloves  and  allspice,  pinch of  salt.  
 Mould with fingers instead of board. 
  MRS. ANNA HYDE, Seattle.  
 
 
  Brownies. 
One-half cup  butter,  one cup  sugar,  one-half cup  flour,  one-half cup  nuts  chopped, two squares  chocolate,  two  eggs,  one teaspoon  vanilla.  Spread thin in pans; bake in slow oven. Cut in strips when cool. 
  MRS. ANNA HYDE, Seattle.  
 
 
  Caraway Cookies. 
Two cups  sugar,  one cup  butter  or the  fat skimmed from the top of boiling beef;  this is very good, but never use lard. One cup  sweet milk,  two  eggs,  two teaspoons  baking powder  sifted in some of the  flour,  one small teaspoon  caraway seed,  little ground  nutmeg,  mix in enough  flour  to roll, cut, drop in  granulated sugar  and bake in quick oven. 
 
 
  Never-Fail Ginger Bread. 
One-half cup  sugar,  one-half cup  shortening,  one-half cup good  molasses,  two  eggs,  one tablespoon  ginger,  one teaspoon each of  cloves  and  allspice,  or  nutmeg  and  cinnamon  if liked better, one level teaspoon  soda,  three cups  flour.  Smooth lumps out of  soda  and stir in dry the last thing. 
  MRS. JENNIE G. CLEGG, Spokane.  
 
 
  Peanut Cookies. 
Four tablespoons  butter,  one beaten  egg,  two tablespoons  milk,   lemon extract,   salt,  four tablespoons  sugar,  one
 
 
teaspoon  baking powder,  eight tablespoons  flour,  one cup  mashed peanuts  browned to a crisp. Drop stiff batter into a  dripping pan  with a teaspoon. 
 
 
  Belgian Hare Ginger Bread. 
For the good of the human race, I give you my ginger bread recipe, as I believe every man, woman or child who has reached the age of discrimination will be able to taste it for centuries after. So have it written on parchment made out of a Belgian's skin to better preserve it, and make it for your next Belgian hare dinner. 
 One cup dark  molasses,  one-half cup  butter,  one-half cup  sweet milk,  two cups  flour,  two  eggs,  two teaspoons  yeast powder,  one tablespoon  ginger,  one teaspoon  allspice.  Beat  whites  and  yolks  separately. 
  HAZEL H. HALL.  
 
 
  Egg Bakkelse--Egg Cookies.  
Beat three  eggs  well, and one small tablespoon of  sugar  and a pinch of  salt,  one teaspoon of ground  cardamon seed  and enough  flour  to make a dough as stiff as pie dough. Roll out thin and cut in diamond shapes three inches wide with a cut in the upper corner. Pull the point near the cut through the cut so it comes near the middle. Fry in  lard  like doughnuts. Place on paper to absorb the  lard  and sprinkle with  powdered sugar.  
  MRS. O. OFFERDAHL.  
 
 
  Fattigman Cookies. 
 Yolks of six eggs  and two whole  eggs,  one-half pound of  sugar,  two tablespoons of ground  cardamon seed.  Enough  flour  to make a dough as stiff as for pie crust. Roll out thin and cut in diamond shapes with a cut one inch long in the upper corner. Pull the point through the cut so it cures near the cut. Fry in hot  lard.  
  MRS. O. OFFERDAHL.  
 
 
  Sand Bakkelse--Sand Cookies. 
One and one-half cups of  sugar,  one and one-half cups  butter  and  lard  in equal proportion, one  egg,  two tablespoons of  warm water,  three cups of  flour.  Mix well together; take a lump of the dough as big as a walnut, cover the inside of patty tins and bake a light brown. 
 
 
 
  Ginger Cookies. 
Two  eggs,  one cup  sugar,  one cup  black molasses,  one-half teaspoon  salt,  teaspoon  ginger  and  cinnamon,  four tablespoons  boiling water.  One teaspoon  soda,   flour  enough to make them roll out nicely. 
  MRS. JENNIE SHAFER, Avon.  
 
 
  Rice Cakes. 
One  egg,  beaten thoroughly into two cups of ordinary cooked  rice,  one tablespoon of  flour;  season with  salt  and one dash of  cayenne.  
 Have liberal supply of  oil  in frying pan and when boiling hot drop from spoon into this and fry quickly. 
  MRS. KYLE.  
 
 
  Cheese Rice. 
Two-thirds cup  rice,  washed and boiled. When thoroughly done turn into mixing bowl, add one beaten  egg,  one-half cup  milk,  tablespoon  butter,  one-fourth pound  grated cheese,  season with  salt,   cayenne pepper  and  parsley.  
 If desired, add two-thirds cup chopped  walnuts;  mix well, turn into  baking dish,  bake in moderate oven three-quarters of an hour. 
  JOSEPHINE E. WARDALL.  
 
 
  Rice Cakes. 
One cup well-cooked  rice,  two  eggs  well beaten into this, one teaspoon  sugar,   salt  and  pepper  to taste. Fry in hot  oil  or  butter.  
 This can be seasoned highly with  cayenne  and  curry  if desired. 
 
 
  Rice Croquettes. 
One-half cup  rice  boiled in one pint  water  and one pint  milk.  While boiling add lump of  butter,  two teaspoons  sugar,  three  eggs,   juice and grated rind of one lemon.  Mix well, make into rolls a finger long, and dip first into  yolk of egg,  then in  cracker crumbs  and fry in hot  oil.  
  PRACTICAL VEGETARIAN COOK BOOK.  
 
 
  Fruit Cake. 
One pound  English currants,  one pound seeded  raisins,  one pound  dates,  one pound  figs,  one pound  Graham flour, 
 
 
one-half pound  candied citron,  one pound  English walnuts.  Mince all separately, then mix all together, adding  spice  to suit the taste. It requires more  spice  than if the cake was cooked. 
 Put in a paper lined pan with a weight of fifty pounds on top to press, and let press for forty-eight hours. Keeps well. 
  VIRGINIA M. ELDER.  
 
 
  Golden Dressing. 
One cup  lemon juice,  one cup  pineapple juice,  one and one-third cup  sugar,  eight  eggs:  mix all together and cook (stirring all the time) in  double boiler  until smooth, and let cool. 
 
 
  Black Pudding. 
One quart of  bread crumbs  slightly moistened with  cold water.  One cup  flour,  one cup  raisins,  one cup  currants,  one cup  molasses (New Orleans),  one  egg,   butter  the size of an egg,  salt,   vanilla,   lemon,   cloves,   cinnamon  and  allspice,  of each one-half teaspoon. 
 Mix dry ingredients, then into the  molasses  stir one rounded teaspoon of  soda  dissolved in a tablespoon of  vinegar;  stir all together and steam two hours. Serve with  hard sauce.  
  VIRGINIA M. ELDER, Kirkland.  
 
 
  Fruit Mince for Pies. 
Three bowls of chopped  apples,  one bowl  raisins,  one bowl  currants,  one-half pound sliced  citron,  one bowl  brown sugar,  one bowl  molasses,  one bowl  cider,  one bowl  vinegar,  two tablespoons each of  cinnamon,   cloves  and  nutmeg,  one tablespoon each of  salt  and  pepper,  the  grated rind and juice of three lemons.  Just bring the mass to a boil, put in  fruit  while hot. Will keep a year. 
  E. J. CORNWELL, Kirkland.  
 
 
 
 
 
 Menus 
  "So far from woman's ambition leading her to attempt to act the man, she needs all the encouragement she can receive by the removal of obstacles from her path, in order that she may become the true woman."--LUCRETIA MOTT.  
 
 A Christmas Dinner. 
  Table Decorations: Scarlet Carnations and Holly. 
 Eastern Oysters on the Half Shell. 
 Clear Soup, served with grated Parmesan Cheese Bread Sticks. 
 Boiled Halibut. 
 Hollandaise Sauce. 
 Cucumbers. 
 Timbales Regance. Mushroom Sauce. 
 Roman Punch. 
 Turkey, stuffed with Chestnuts. 
 Cranberry Sauce. 
 Browned Sweet Potatoes. 
 French Peas. 
 Broiled Teal Duck on Toast, with Hearts of Lettuce, French Dressing. 
 English Plum Pudding, Foaming Sauce. 
 Ice Cream with Maple Syrup and Chopped Nuts. 
 Sauce. 
 Fancy Cakes. 
 Glace Fruits. 
 Bonbons. 
 Black Coffee. 
 Cigars. 
 Coffee for ladies served in drawing room. 
 
  MRS. J. C. HAINES, Seattle.  
 
 
 A Washington State Dinner. 
  Table Decorations: Cactus Dahlias. 
 Olympia Oyster Cocktail. 
 Cream Yakima Tomato Soup. 
 Horse Heaven Bread Sticks. 
 Docewallops Rainbow Trout. 
 Shoe String White Rose Potatoes. 
 Vashon Island Broiled Quail on Toast. 
 Duwamish Valley Celery. 
 Jefferson County Venison, with Klickitat Chestnut Dressing. 
 
 
 Puyallup Cauliflower, with Drawn Butter Sauce. 
 Palouse Sweet Potatoes. 
 Keunewick Currant Jelly. 
 Spokane Whole Wheat Bread. 
 Snohomish Blackberry Pie, with Whipped Cream. 
 Wapato Watermelon. 
 Clark County Nuts. 
 Wenatchee Apples. 
 Tacoma Cigars. 
 Seattle Black Coffee. 
 
  MARGARET W. BAYNE,  
 NELLE MITCHELL FICK.  
 
 
 Menu for an Informal Summer Luncheon. 
   Cantaloupe.  
  Green Corn Soup.  
  Fried Chicken.  
 French Peas. 
 New Potatoes Creamed. 
  Pear Salad,   Mayonnaise Dressing.  
  Pineapple Float, Whipped Cream.  
  Lady Fingers.  
 Coffee. 
 
  MRS. ISAAC H. JENNINGS.  
 
  Cantaloupe. 
The  cantaloupe  may be served in halves, filled with  ice,  or in halves filled with  cherries,   bananas  and  orange  sweetened to taste, pouring teaspoonful of  ginger ale  over filling in each half. 
 
 
  Green Corn Soup. 
 
 (Pass salted wafers.) 
 One pint grated  green corn,  one quart  milk,  one pint  hot water,  heaping teaspoon of  flour,  two tablespoons of  butter,  one slice of  onion.  
 Cook the  corn  in the  water  thirty minutes, mash with a  potato masher.  Let the  milk  and  onion  come to a boil; press the  corn  through a close  seive,  add to the  milk  (after removing the  onion ), season with  butter,   pepper  and  salt.  Just before serving thicken with  flour  and serve in  bouillon cups.  
 
 
  Escalloped Halibut. 
 
 (Pass olive sandwiches.) 
 Two cups  cold boiled halibut,  one-half cup fine  bread crumbs,  one teaspoon  onion juice,  one and one-half teaspoons finely chopped  parsley,  one and one-fourth cups  milk,  one
 
 
large tablespoon  butter,  one cup  white sauce,   salt,   cayenne.  
 Flake the  halibut,  removing all bone and skin; mix the  fish  with a  white sauce  made of one cup  milk,  one tablespoon  butter,  one-half teaspoon of  salt,  one-half teaspoon  pepper  thickened with  flour,  with this mix one tablespoon of  parsley,  the  onion juice,   salt  and  cayenne.  
 Butter the  ramakins,  put in the  fish,  smooth the top, cover with the remainder of the  sauce,  sprinkle with  parsley,   bread crumbs  and bits of  butter.  Put the  ramakins  in a pan of  boiling water  for twenty minutes. Brown well on top. 
 
 
  Fried Spring Chicken. 
Clean and wash well, and with a sharp knife cut open in the back. Dredge with  pepper,   flour  and  salt.  Put equal quantities of  butter  and  lard  in hot frying pan. Then put in the  chicken  and keep it well covered until brown on both sides. 
 
 
  Cream Sauce for Chicken. 
One pint of  cream  or  milk,  in which one spoonful of  flour  has been smoothly mixed. Take out the  chicken  and put the pan over the fire. Stir in the  milk  and  flour.  This makes good creamy gravy. 
 
 
  Pear Salad. 
 
 (Pass Cheese Straws.) 
 Pare and halve  Bartlett pears,  removing the cores. Place half  pear  on  lettuce leaf,  putting a full teaspoon of  mayonaise  on top. 
 
 
  Mayonaise Dressing for the Above. 
 Yolk one egg,   juice of one lemon,  pinch of  salt,  and all the  oil  you care to use. Beat the  yolk of the egg  and drop  oil  until it begins to thicken. When very stiff add  lemon juice  alternately with  oil  until you have the quantity desired;  salt  to taste. 
 The secret of quick and easy making of mayonaise is to have all the ingredients ice cold. 
 
 
  Pineapple Float. 
One cup grated  pineapple,  one cup  pulverized or granulated sugar,   white of one egg.  Beat together until very stiff. Put on  ice  about a half an hour; when time to serve
 
 
put in  sherbet glasses  with  whipped cream  on top, grating  macaroons  over all. 
 
 
  Lady Fingers. 
Four  eggs,  one-half cup  powdered sugar,  one scant cup  pastry flour,  one teaspoonful  vanilla.  Beat  yolks  and  whites  separately very stiff. Sift in gradually the  white sugar  into the  yolks of eggs,  then add  whites.  Fold in the  flour  last. This recipe makes about thirty. Put two teaspoonfuls in each pan ( lady finger pans ), cook ten or twelve minutes. 
 
  MRS. ISAAC H. JENNINGS, 
112 Queen Anne Avenue, Seattle.  
 
 
 Menu for an Informal Winter Luncheon. 
   Oyster Cocktail.  
  Celery Soup,  with  Croutons.  
  Broiled Veal Cutlets.  
  Creamed Carrots.  
  French Fried Potatoes.  
  Pineapple Salad, Mayonnaise Dressing.  
  Raisin Puffs,   Fruit Sauce.  
 Coffee. 
 Nuts. 
 Candied Ginger. 
 
  MRS. ISAAC H. JENNINGS, 
112 Queen Anne Avenue, Seattle.  
 
  Oyster Cocktail. 
 
 (Serve in  cocktail glasses. ) 
 To every glass three-fourths full of  oysters  allow one teaspoon of  lemon juice,  one tablespoon of strained  tomato,  two tablespoonfuls of  tomato catsup,  one-fourth teaspoonful  Worcestershire sauce,  one drop  tobasco sauce,  a little  salt.  If the  tomato catsup  is very milk put in no strained  tomato  and proportionately more  catsup.  
 
 
  Celery Soup. 
One bunch of  celery,  one pint of  milk,  one large tablespoon of  flour,  one pint  boiling water,  one large slice of  onion,  one cup  whipped cream,   pepper  and  salt  and a small bit of  mace.  Cut the  celery  fine and boil in the  water  forty-five minutes. Let the  milk  with  mace  come to a boil, then skim these out and strain the  celery  into the  milk.  Cook eight minutes.  Salt  and  pepper  to taste. Pour into the  tureen  and just before serving stir in the  whipped cream.  An  egg  may be substituted for the  cream.  
 
 
 
  Croutons for the Above. 
Cut slices of  bread  into squares, lay in a pan, drip  melted butter  over them, place in the oven and  toast  until a light brown. Use as desired for garnishing or for serving with soup. 
 
 
  Cream Chicken. 
 
 (Pass green pepper sandwiches.) 
 One four and a half pound  chicken,  one can of  mushrooms,  four  sweetbreads,  one quart of  cream,  four tablespoonfuls of  butter,  five tablespoonfuls of  flour  or  crackers.  Boil the  chicken  and  sweetbreads  and when cold cut up as a salad. Put the  cream  in a saucepan with the  butter;  add the  flour  or  cracker crumbs,  stir until well melted and put the hot  cream  over, stirring all the time until it thickens; season highly with  black and red pepper.  Put in  ramakins,  covering the top of each with  bread crumbs  and pieces of  butter.  Bake twenty minutes. 
 
 
  Broiled Veal Cutlets. 
Trim evenly, sprinkle  salt  and  pepper  on both sides; dip in  melted butter  and place upon the  broiler;  baste while broiling with  melted butter,  turning over three or four times. Serve with  melted butter sauce  or  tomato sauce.  
 
 
  Creamed Carrots. 
Scrape and wash six medium-sized  carrots,  quarter them and boil in  salt water  until soft; drain and mash; season with  salt,   pepper  and  butter  the size of a walnut. Add a cup of  rich cream  and serve. 
 
 
  French Fried Potatoes. 
Pare the  potatoes  and cut into three-cornered pieces. Fry as doughnuts in boiling  lard.  When brown add  pepper  and  salt.  
 
 
  Pineapple Salad. 
Take one can of sliced  pineapple,  place one sliced circle on  lettuce leaf  shredded; serve with spoonful of  mayonnaise dressing.  
 
 
  Raisin Puffs. 
Two  eggs,  two tablespoonfuls of  sugar,  one cup seeded
 
 
 raisins,  chopped fine and floured, one-third cup  butter,  two cups  flour,  three teaspoonfuls of  baking powder.  Steam in cups one hour and serve with  fruit sauce.  
 
 
  Fruit Sauce. 
One cup  sugar,   whites of one egg,  one-half cup  butter,  one cup  fruit juice.  Cream the  butter  and  sugar,  stir in the  white of egg  beaten light, and lastly the  fruit juice.  
 
  MRS. ISAAC H. JENNINGS.  
 
 
  Philadelphia Ice Cream. 
One quart thick  cream,  two cups  sugar,   flavoring.  Dissolve the  sugar  thoroughly in the  cream  and put into a gallon freezer, then fill the freezer to about three inches of the top with good  sweet milk.  If the  cream  is thick this will make very  rich cream.  
 Some scald the  cream,  but this is not necessary, although many claim that the ice cream is finer by so doing. 
 
 
  Neapolitan Ice Cream. 
One pint thick  cream,  four  eggs,  two cups  sugar,   flavoring.  Dissolve  sugar  in  cream,  beat  eggs,   whites  and  yolks  separately, until very light, put all together and add enough  milk  to fill freezer nearly full. 
 
 
  Strawberry and Pineapple Ice Cream. 
To a quart of good  cream  just beginning to freeze add three-quarters of a cup of chopped  pineapple  and three-quarters of a cup of crushed  strawberries,  each of which have had a scant half cup of  sugar  sprinkled over two hours previously. Continue to turn the crank until stiff and serve within half an hour. 
 
 
  Pineapple Ice Cream. 
Allow one quart of  cream  to one large  pineapple.  Pare the  pineapple  and chop it fine. Cover with  sugar  and allow it to stand three hours. Then press through a sieve, stir into the  cream  and beat, then pour into the freezer and freeze. 
  MISS MAY GRINNELL.  
 
 
  Sherbets. 
A good sherbet foundation is one quart of  water,  one pint of  sugar,  one tablespoon of  gelatine  and the  whites of
 
 
three eggs.  Soak the  gelatine  in a part of the  cold water.  Heat the rest of the  water  and the  sugar  together and add the soaked  gelatine.  When cold add the well-beaten  whites of the eggs  and beat thoroughly. 
 
 
  Lemon Sherbet. 
Add the  juice of six lemons  to the above after it is cold. Then freeze. 
 
 
  Orange Sherbet. 
Add  juice of five sweet oranges and one large lemon  to sherbet foundation. 
 
 
  Pineapple Sherbet. 
One can of grated  pineapple  and the  juice of one lemon.  Add  sherbet foundation  and freeze. 
 
 
  A Good Fruit Ice. 
One and one-half cupfuls of  raspberries,  three cupfuls of  currants,  one and one-third cupfuls of  sugar.  
  MISS MARTHA JENNINGS, La Conner.  
 
 
   Combination Sherbet.  
(Pineapple and lemon.) 
One pint of canned  pineapple,  add one pint of  water,   juice of one lemon.  Soak one tablespoon  gelatine  in one-quarter cup  cold water.  Cook one and one-half cups  sugar  and one-half cup  water  together for five minutes, then pour over  gelatine  and strain the mixture, but not the  pineapple.  Add a pinch of  salt  and let cool. Mix with it the  lemon.  Part one: Tablespoon of  gelatine  dissolved in one-quarter cup  cold water,  then add one-quarter cup  hot water.  Roll  lemons  (six if small, four if large), three cups of  cold water  and two cups  sugar.  Stir well. 
  MRS. C. W. CROPP, Tacoma.  
 
 
  Pineapple Sherbet. 
Five cups  water,   grated rind of one lemon,  two cups  sugar,   grated rind of one orange.  Boil twenty minutes and let cool. One can grated  pineapple,  three  oranges,  two  lemons,  one tablespoon  Knox's gelatine  dissolved in one-half cup  cold water.  When the  boiled sugar  is cool, add  gelatine  and
 
 
the  fruit juice.  Freeze in the usual way. The unbeaten  white of one egg  will give a little more body, but is not really necessary. 
  MRS. GEO W. ALVERSON, La Conner.  
 
 
 
 
 
 Canning, Preserves, Pickles, Etc. 
 "Failure is impossible."--SUSAN B. ANTHONY. 
 This department was edited by  Miss Martha Jennings  and the unsigned recipes contributed by her. 
 The model housekeeper has always been noted for the wisdom and thrift she has shown in storing sweets for the winter. 
 The first essential to success with canning is that the fruit be in good condition; over-ripe fruit will yield poor results. Indeed, it is poor economy to can fruit when it has reached the stage where it must be attended to, at once, to be saved. 
 Then have good porcelain  preserving kettles  and time to attend simply to the matter at hand. 
 A good canning syrup is made after the following proportions: One pint of water and two coffee cups of sugar. Boil to a clear syrup. 
 
  Canned Peaches. 
Pare and halve good, firm  peaches  and drop them into a clear boiling  syrup  made by boiling a coffee cup of  sugar  and a cup of  water.  This will make enough  syrup  for a quart of  peaches  when cooked. Boil until tender. 
 
 
  Canned Strawberries. 
Hull the  berries  and measure them, then add to them as much  sugar  as  berries,  let stand over night and in the morning heat in the juice that the  sugar  has drawn from them. Put in glass jars and keep in dark closet so that the  berries  will keep their color. 
  Strawberries  are especially fine canned in this way. 
 In canning I allow a cup of  sugar  to a quart of  fruit,  for most  fruits  and  berries;  sweet  fruit,  like  pears,  allow only half a cup, unless you wish them very sweet. 
 
 
  Baked Prunes. 
Take ripe  prunes,  wipe clean but do not wash, put in dry
 
 
pan and to one quart of  prunes  add one cup of  sugar;  set in the oven and bake until tender. Be careful not to have the dish too full or your juice will run over. 
 
 
  Baked Pears. 
To have baked  pears  perfect the  pears  must not be over-ripe. Three quarts of  pears,  measured after they are pared, two coffee cups of  sugar,  put them in a deep porcelain pan and completely cover with  water,  add more  water  if necessary, as the  pears  should be nearly covered with rich  syrup  when cooked. Bake about twelve hours, or until the  pears  are a rich, reddish brown. Serve with  cream.  They may be canned after baking and during the year make a delightful change from the usual canned  pears.  
 
 
  Baked Apples. 
Select  apples  of a uniform size and remove the core with a  coring knife,  fill the hole with  sugar  and a little  cinnamon,  and bake slowly, so that the  apples  may keep their shape. See to it that there is enough  water  added while the  apples  are baking so that there will be a nice syrup for them when cooked. 
 
 
  Baked Apples, No. 2. 
Pare  "Bell Flower" apples  and cut in halves, remove cores and place in the pan so that the hollow where the core has been will be up; fill with  sugar,  a little  cinnamon  and a bit of  butter.  Bake slowly and serve warm with  cream.  
  MRS. ROSE DUNLAP FLAGG.  
 
 
  Jellies. 
In the making of jellies much depends on the  fruit  used; perhaps  currant  "jell" is easier than any other  fruit,  unless it be  green apples.  By mixing  green apple juice  with  berry juices,  such as  blackberries,  the flavor of the  berry  is not changed, and the "jelling" process is much quicker.  Another happy combination is  currants  and  raspberries.   
  In making  black currant jelly,  I think it is always better if half  apple juice  or  red currant  is used with the  black currant.     Rhubarb jelly  is easily made if one-half  apple juice  is used.  Cover the top of the  jelly glasses  with melted paraffine. 
 
 
 
  Currant Jelly. 
Pick over and wash but do not stem the  currants,  press the  juice  from the raw  fruit --there are  fruit presses  now that make this process very easy--measure the  juice  and put to boil; at the same time have an equal amount of  sugar  heating. When the  sugar  is warmed but not melted and the  juice  has boiled fifteen minutes, stir the  sugar  into the  juice  and boil five minutes more. Often it will not be necessary to boil the last five minutes, as it will "jell" as soon as the  sugar  is dissolved. This is a most reliable recipe. 
 
 
  Apple Jelly. 
Quarter but do not pare the  apples,  fill a  preserving kettle  and cover them with  cold water.  Cook until the  apple  may be easily pierced with a broom straw. Put into a  jelly bag  and hang the bag so that its contents may drain all night. Do not press the contents of the bag. Use the same formula as in making currant jelly, excepting that if a sour jelly is desired less than one-half  sugar  may be used. 
 Housekeepers sometimes wonder why their jellies ferment as spring comes on. This is because the jelly has not been boiled long enough after the  sugar  is put in. Jelly may be cooked enough to "jell" perfectly and yet not keep a long time. Try longer boiling for the jelly that you expect to keep for months. 
 
 
  Crab Apple Jelly. 
Remove stems and blossoms from  fruit,  wash well and stew half an hour in granite sauce pan (use enough  water  to cover the  apples ). Place  fruit  in a  cheese cloth bag  and let drain over night. Boil  juice  twenty minutes. Meaure and add as many cups of heated  granulated sugar  as you have  juice.  Cook until thick. One or two  rose geranium leaves  added to  juice  at the same time  sugar  is added improves the flavor of the jelly. Put in jelly cups first rolled in  cold water.  When cold cover with melted paraffine and set in dark closet. 
  MRS. H. M. CHITTENDEN, Seattle.  
 
 
  Currants in Jell. 
Stem half of the  currants,  heat them without  sugar,  press and strain the  juice  out of the remaining half, add the
 
 
hot  juice  to the cold, measure and add a cup of  sugar  for each cup of  juice.  
 Boil until it jells like ordinary  currant jelly  and drop the cooked  currants  into it. 
 This is fine with meats. 
 
 
  Fruit Juice. 
Take any ripe  fruit,  pick over and wash, put in a porcelain kettle and cook half an hour or longer, according to the  fruit;  put in a bag and strain, return to kettle and add  sugar  or not as desired, heat very hot and put into air-tight jars. 
 This is fine as a foundation for punches, sherbets and many fancy desserts.  Grape,   strawberry,   raspberry  and  blackberry  are  fruits  that are especially fine for this purpose. 
  MRS. HELEN GRINDALL.  
 
 
  Canned Raspberries. 
Pick the  raspberries  into a quart jar. Then boil one and one-half cups of  sugar  with a cup of  water  until it hairs. Pour this over the  berries;  screw on the top and set in  boiling water  over night. 
  MRS. I. E. SHRUGAR, Mt. Vernon.  
 
 
  Rhubarb Marmalade, Scotch Recipe. 
Cut  rhubarb  fine and put pound of  sugar  to pound of  fruit;  let stand for two nights, then pour off  syrup  and cook until it thickens, then add the  rhubarb  and  figs,  one pound of  figs  to seven pounds of  rhubarb.  Add  green ginger  if desired. 
  MRS. G. HENSLER, Anacortes.  
 
 
  Orange Marmalade. 
Slice thin seven  oranges,  measure and add as much  cold water  as  oranges.  Set away twenty-four hours; pour off the  water,  add fresh  water,  the same quantity as at first. Boil until tender; set away again for twenty-four hours, then add one and one-half times as much  sugar  as  oranges  and  juice;  boil until it jells. 
  MRS. O. W. HARDIN, San Diego.  
 
 
  Orange Marmalade, No. 2. 
Grate the  rind of oranges,  cut the  oranges  in thin slices, take out  seeds.  To every pound of cut  fruit  add three pints
 
 
of  cold water,  then boil until the  oranges  are tender--about two hours. Then weigh it and add to each pound of boiled  fruit  one and one-fourth pounds of  sugar.  Boil the whole till the  syrup  jells and the  orange chips  are quite transparent. This takes from twenty to forty minutes. Four  oranges  sliced make one pound. 
  MRS. D. R. TOMLIN, Kirkland.  
 
 
  Spiced Cherries. 
The  Royal Anne  is the  cherry  that gives the best results in spicing. Put the  cherries  into a stone jar or porcelain pan. Heat one quart of good  cider vinegar  with two coffee cups of  sugar;  put into a muslin bag one teaspoon each of various  spices,  heat with the  vinegar  and  sugar  to the boiling point, then pour over the  cherries  and let stand over night. Repeat this a second time. Then put the  cherries  in glass bottles or jars, heat the  vinegar  a third time, pour over and seal. Fine with meats.    Prunes   are good spiced by this recipe, but the skins of the  prunes  must be pricked with a fork to prevent bursting.  
 
 
  Chow-Chow. 
One-half bushel  green tomatoes,  one dozen  green peppers  (large sweet  peppers ), one dozen  onions,  chop all together. Stir in one pint of  salt  and let stand over night. Then drain, cover with  vinegar  and cook slowly one hour, then drain. Add three pints of  sugar,  two tablespoons of  cinnamon,  one tablespoon each of  cloves,   allspice,   pepper  and  celery seed.  One-half cup of  white mustard seed,  one pint of grated  horseradish.  Mix all together and add  vinegar  until thin. 
  MRS. C. E. FERGUSON, Columbia City.  
 
 
  Tomato Catsup. 
One gallon  tomatoes,  or four cans, one cup  vinegar,  four teaspoons  salt,  four tablespoons  sugar,  one teaspoon each of  allspice,   cinnamon  and  nutmeg,  one tablespoon  mustard,  one-half teaspoon  cayenne.  Cook slowly until the consistency of the usual bought catsup. The canned  tomatoes  are excellent for this purpose. 
  MISS MARTHA JENNINGS, La Conner.  
 
 
 
  Oil Pickles. 
One hundred small  cucumbers,  peal, slice as for the table, sprinkle well with  salt  and let stand three hours; rinse and drain, then mix in two quarts of  white onions  that have stood in  cold water  three hours. Add, mixing thoroughly, one quart of best  olive oil,  three ounces  white pepper,  three ounces  white mustard seed  and one ounce of  celery seed.  Cover with  white vinegar  and can cold in air-tight jars. Do not forget to stir in a tablespoon of  powdered alum,  dissolved in  hot water,  to keep  cucumbers  firm and crisp. 
  MRS. A. K. GLASS, Seattle.  
 
 
  Mustard Pickles. 
Two medium-sized  cucumbers,  one quart small  onions,  two  cauliflowers,  six  green peppers  (take out seeds), two quarts  green tomatoes,  cover with  salt  over night and add  water  to cover. In the morning scald the pickles in the liquid in which they stood all night. 
 Dressing: Two quarts  vinegar,  two cups  brown sugar,  one-fourth pound  mustard,  one-half ounce  tumeric powder,  three-fourths cup  flour,  two teaspoons  celery seed.  Pour over pickles hot and put in glass jars. 
 
 
  Variety Pickles. 
One gallon of  cabbage  finely chopped, half gallon  green tomatoes,  one quart  onions,  all chopped fine; four tablespoons  mustard,  two tablespoons  ginger,  one tablespoon  tumeric,  one ounce  celery seed,  two pounds  sugar,  a little  salt,  one-half gallon good  vinegar.  Mix well and boil thirty minutes, then seal. 
  MRS. FRANK CURTIS.  
 
 
  German Mustard. 
Slice two  onions  into a pint of hot  vinegar,  then let steep twenty-four hours. Bring to a boil, strain, pour while hot upon one-half pound of ground  mustard  and three tablespoons of  sugar,  beat well for five minutes, then add a tablespoon of  olive oil,  stir again for five minutes, set away to cool, then beat again if too thick. Add  vinegar;  put in air-tight jars and keep in a cool place. 
  E. J. CORNWALL, Kirkland.  
 
 
 
  Chile Sauce. 
Four large  green tomatoes,  four  onions,  four  red or green peppers,  chop together, drain off most of the juice and add four cups  vinegar,  three tablespoons of  sugar,  two of  salt,  two teaspoons each of  cloves,   cinnamon,   ginger,   allspice,   nutmeg.  Boil one hour and bottle for use. 
  MAUDE CHAMBERLAIN, Olympia.  
 
 
  Piccalilli. 
Four quarts  green tomatoes,  four quarts  cabbage,  one quart  onions,  chop and  salt  over night, drain off juice in morning, two cups  brown sugar,  one cup  white sugar,  more may be added if desired; five cents' worth each of  white mustard seed,   celery seed  and  termice seed.  Tie  mustard  and  celery seed  in muslin bags; cover well with  cider vinegar,  boil until tender. Remove seeds when ready to bottle. 
  MARY E. WALTERMIRE.  
 
 
  Green Tomato Pickles. 
Slice one peck  green tomatoes  into a jar and sprinkle a little  salt  over each layer; let stand twenty-four hours. Drain off the liquid, place in a kettle, cover with a mixture of  water  and  vinegar  of equal parts and let simmer on the back of the stove until the  tomatoes  are tender, not soft; then drain off again and pour over the  tomatoes  this dressing: Take enough  vinegar  to cover the  tomatoes,  boil in it six teaspoons  mixed spices  tied in a  cheesecloth bag,  one teaspoon grated  horseradish,  three  onions,  cup  sugar.  It is a good plan to can the  pickles  hot, the same as canned fruit. 
  MRS. W. J. CROFT, Avon.  
 
 
  Beet Pickle Chow-Chow. 
One quart cooked  beets  chopped fine; one quart raw  cabbage  chopped fine; one cup grated  horseradish,  one teaspoon  black pepper,  one-quarter teaspoon  red pepper,  one tablespoon  salt,  two cups  sugar.  Mix well and cover with  vinegar.  
  MRS. C. H. PURINGTON, Tacoma.  
 
 
  Nutmeg Melon Pickles. 
Pare about fifteen  melons  for this amount of filling: Twelve  peaches  peeled and cut fine, one pint  cherries  canned, one-fourth cup each of  candied orange peel  and  preserved ginger root.  Cut fine and mix with the following: One
 
 
teaspoon ground  cinnamon,  one-half teaspoon  coriander seed,  one-half teaspoon  mace  or  nutmeg.  Fill the  melon  with this mixture after removing one natural section and seeds. Then sew section in with twine or tie in cheesecloth squares; boil until tender in the following syrup: One quart  cider vinegar,  three pounds  sugar,  one-half cup  mixed pickling spices  tied in bags. Set aside in stone jar. Boil for three mornings and pour over the  melons  while hot. 
  MRS. F. W. COTTERHILL, Seattle.  
 
 
  Quick Pickles. 
Cook  green vegetables,  such as  string beans  or  cauliflower,  ten minutes; drain and pour over them  hot spiced vinegar,  well seasoned with  salt  and  pepper.  Let stand twenty-four hours and they are ready for use. 
 
 
  Sweet Pickled Peaches. 
Pare twenty pounds of  cling peaches,  layer them in a stone jar with  sugar  between. With this amount of  peaches  it will take about five cups of  sugar  to extract the juice. 
 To make syrup for pickles take ten pounds of  sugar,  two ounces of  cinnamon  and one and one-half ounces  cloves;  tie the  spices  in a thin cloth and drop in the  syrup;  put in the  peaches,  boil all together until the  peaches  are clear. Put away in stone or glass jars. Never add the first  syrup  which is extracted from the  peaches.  In this way less cooking is required and the  peaches  will be clearer and less shriveled. 
  MRS. M. J. WESSELS, Spokane.  
 
 
  Spiced Jelly. 
To one gallon  crabapple juice  add one gallon  sugar,  one-half pint  vinegar;  into these ingredients drop one-half ounce whole  cloves  and one-half ounce  stock cinnamon,  enclosed in thin muslin bag. Boil all to jelly; put in glasses to cool. 
  MAY ARKWRIGHT HUTTON, 
President Woman Suffrage Club, Spokane.  
 
 
  Mint Jelly. 
Take two double handfuls of  mint leaves,  boil in a pint of  water,  strain into one gallon  crabapple juice  and add same amount of  sugar  as you have  juice,  then add a few drops of  green fruit coloring  and boil until it jellies. This is a delicious meat jelly. 
  LaREINE BAKER, 
Field Secretary East Washington Woman Suffrage Association, Spokane.  
 
 
 
 
 
 Confectionery 
 COMPILED BY JUNIOR EQUAL SUFFRAGE LEAGUE. 
 "I believe in woman's rights as much as in men's, and indeed, a little more."--THEODORE ROOSEVELT. 
 
  Nut Candy. 
Measure one part  white sugar,  one part  butter,  four parts  brown sugar,  two parts chopped  nuts  or  dates  or a mixture of both, two parts  water.  Use coffee cup with two cups of  brown sugar  as basis, and above mixture makes one pie plate of candy. 
 Put the  sugar  and  butter  in a kettle and let it burn a little for flavor, after which add  water  and cook until a little on a spoon in  cold water  is as hard as your teeth and taste desire. 
  Butter  the  pie plate  and surround it with  cold water.  A good plan is to put a cup or bowl in a dishpan full of  water  and set the  pie plate  on the bowl. This makes the candy cool evenly and prevents it from turning to  sugar.  
 Put a layer of  nuts  on the bottom of the plate and then add more as the  syrup  is poured in order to mix them pretty well. This candy is more relished if let become perfectly cold than if eaten while warm. 
 
 
  Cocoanut Kisses. 
Two cups of shredded  cocoanut,  one cup of  powdered sugar.  Mix well and add the well beaten  whites of two eggs.  Bake in rather hot oven until well browned. 
  HESTOR MILLER.  
 
 
  Cream Walnuts. 
Take the  white of one egg  and mix in  pulverized sugar  until stiff; flavor, then take piece the size of a thimble, make into a ball and press a half of a  walnut  on each side of the ball. Roll in  sugar.  
  PEARL G. SCHNEIDER.  
 
 
 
  Fudges. 
Three cups of  sugar,  one cup of  sweet milk,  two squares of the best  chocolate,  boil eleven minutes; just before removing from the fire add a piece of  butter  as large as a walnut. Beat until it thickens and then pour into well buttered platter. A teaspoonful of  vanilla flavoring  may be added. Chopped  nuts  greatly improve this candy. 
  LUCY KANGLEY.  
 
 
  Sea Foam. 
Three-fourths of a cup of  "White Clover" syrup,  three-fourths of a cup of  water,  two cups of  sugar.  Boil until it caramels when dropped in cold water, then remove from the fire and stir into it the stiffly beaten  whites of two eggs;  beat until it thickens and then pour into a well buttered pan.  Nuts  greatly improve this recipe. 
  EVA SHAW.  
 
 
  Caramels. 
One cupful of  grated chocolate,  one cupful of  white sugar,  one-half cupful of  West India molasses,  one cupful of  milk  or  cream;  boil until thick, almost brittle, stirring constantly. Turn it out onto buttered plates, and when it begins to harden, mark it into small squares so that it will break easily when cold. Some like it flavored with a teaspoonful of  vanilla.  
  REINE DESILETS.  
 
 
  Nut Candy. 
Two and one-half cups  granulated sugar,  one cup  corn syrup,  one-half cup  hot water.  Boil until it is brittle when dropped into cold water. Let cool a minute, then pour into the beaten  whites of two eggs.  Beat thoroughly and stir in any kind of  nuts  preferred, or  mixed nuts,  and  vanilla  to taste. Beat for several minutes and drop or spread on boiled paper and cut in squares. 
  MRS. JENNIE C. MEHAN, Roy, Wash.  
 
 
  White Taffy. 
Three cups of  sugar,  half a cup of  vinegar,  half a cup of  water,  flavoring. Boil twenty minutes, cool and pull until white. 
  PEARL SCHNEIDER, Seattle.  
 
 
 
  Molasses Candy. 
Over three scant cups of  sugar  pour one-quarter cup of  water  and dissolve slowly over the fire. Let boil about three minutes and add one cup of  molasses,  stirring all the time. As soon as it boils add another half cup of  molasses.  Stir constantly to keep from burning. Boil five minutes and add one cup of  vinegar  and  vanilla  to flavor. Cook until it hardens in  cold water.  Cool and cut in squares or pull. 
  PEARL SCHNEIDER, Seattle.  
 
 
  Marshmallows. 
Two cups  sugar,  eight tablespoonfuls  cold water.  Set on slow fire until thoroughly dissolved, but do not let boil. To two tablespoonfuls of  Knox's gelatine  add six tablespoonfuls of  warm water  and let stand until entirely dissolved. (If this amount of  water  does not dissolve all the  gelatine  add a little more as the candy will not be good if any crystals remain.) Beat the dissolved  gelatine  into the  syrup,  getting it well blended. Return to the fire and heat to boiling point. Let partly cool and beat twenty minutes. Spread on platter and when set cut into squares and roll in  powdered sugar.  Good if rolled in dessicated  cocoanut  or dipped in melted  chocolate.  
  BERNADINE DEVINE, Seattle.  
 
 
  Penouche. 
Two cups  brown sugar,  one and one-half cups  white sugar,  one cup  milk.  Cook (with only enough stirring to prevent burning) until it forms a soft ball in  water.  Add  butter  size of walnut and pinch of  salt.  Take from the fire as soon as  butter  melts. Set to cool until you can put your hand on the bottom of the pan and find it just warm. (Do not cool it in a pan of  water. ) Beat until it sugars, then add one cup of chopped  walnuts  just before pouring into pan. Flavor with  vanilla.  
 
 
   Seaform.  
Four cups  brown sugar,   water  enough to moisten all the  sugar.  Boil until it threads, then pour it slowly into two  whites of eggs  beaten stiff. Stir  whites  all the time you are pouring  syrup.  Add two cups chopped  walnuts  and  vanilla  to flavor. Beat until the mixture is stiff enough to hold its
 
 
shape when a spoonful is dropped on  paraphine paper.  Drop by spoonfuls. 
  The same recipe may be used for  fudge,  using all  white sugar  instead of brown and adding two squares of  chocolate  to the  sugar  before cooking.  
 
 
  Turkish Delight. 
One ounce  sheet gelatine  in half cup  cold water.  Let stand two hours or more. Do not put any more than a half cup to two full cups of  granulated sugar.  Add one-half cup  cold water  and dissolve a little over the fire, then add the soaked  gelatine.  Boil slowly twenty minutes. Have ready prepared the  juice of one orange and one lemon.  Stir this in the  sugar  when you take it off the fire; add a small amount of  maraschino cherries  cut in small pieces. Wet the pan you will put it in. It needs to be at least an inch thick in the bottom of the pan. Pour the candy in the pan and put the  cherries  around it afterwards. You can push them down in it more when it begins to congeal. Let it stand until next day. Cut in strips an inch wide. Roll in  pulverized sugar.  Cut in squares and roll all well in the  sugar.  Lay each one separately on dish, or paper is better, made the day before. Use it as it gets a little firmer. 
 It is very delicate. Of course the weather affects the  gelatine  and it will not be quite as firm in damp weather as in dry. Get the  gelatine  at the drug store. 
 
 
  Waugat. 
Two cups  granulated sugar,  two-thirds cup  glucose,  one-half cup  cold water.  Cook until very brittle. Pour on one-third of  syrup  when  syrup  threads. Next third when  syrup  is done a trifle more; last third when  syrup  (tried in  water ) is hard and brittle. Pour on  whites two eggs,  beaten stiff, add cup  nuts  and  vanilla.  Beat until you can scarcely stir it. If it is right, it is dry. 
 
 
  Divinity. 
Three cups  granulated sugar,  one cup  syrup  (either  tea garden drips  or  golden drips ), one cup  cream,  one pound  walnut.  Stir constantly. While cooling beat vigorously. 
 
 
 
  Fudge. 
Two cups  sugar,  one cup  milk,   butter  size of a walnut, one small tablespoon  cocoa.  Boil about fifteen minutes. When done pour into buttered plates and cut in squares. Chopped  nuts  and  raisins  may be added if desired. 
  MISS EVELYN JOHNSON, LaConner.  
 
 
  Fudge No. 2. 
Take two squares of  unsweetened chocolate  or one teaspoon of  unsweetened cocoa,  two and one-half cups of  sugar,  one scant cup of  milk,  a piece of  butter  half as large as an  egg;  mix all together and cook over a hot fire for four minutes; beat all the time while cooking and continue to beat afterwards until smooth. Add  vanilla  while beating. Pour on a well-buttered plate and cut in squares. 
  EDNA GRAHAM, Avon.  
 
 
  Taffy. 
One pint  syrup --Tea Garden Drips won't do--one-half cup  brown sugar,  small piece  butter;  let boil slowly, stir often till it looks thick. Test by dropping a little in  cold water;  if it hardens it is done. Add one-sixth teaspoon  soda,  stir well, turn out on a buttered plate. As soon as cool enough butter your hands and pull the taffy; work it until it has a light yellow color. If flavoring is desired dip the fingers in the  flavoring  while pulling the taffy. 
  HATTIE STRUZENBERG, Avon.  
 
 
  Marshmellows. 
Five cups  sugar,  three cups  water,  boil until it threads. Put one box  Knox's gelatine  in a bowl, use half of the  lemon flavoring  and the  coloring tablet;  dissolve with three tablespoons of  water,  pour the  boiled sugar  over it and beat one-half hour. Add  vanilla.  Put a paper on a platter dusted with  cornstarch,  pour contents in, let stand over night, then cut in squares. 
  MRS. EVELYNE OSBERG, LaConner.  
 
 
  Christmas Candy. 
Put two cups of  sugar (granulated or confectioner's),  six tablespoonfuls of  water  and two tablespoonfuls of  glucose  in a pan; stir it up and boil until when you drop a bit
 
 
in  cold water  you can take it up in your fingers and work. Pour in a platter and with a fork beat as you would an egg; it will get thick and white. Add any  flavoring  or  nuts  you like. Now take the fondant on a board and knead until smooth and creamy. Pinch off small pieces and shape them like chocolate creams, setting them on a board a few minutes before dipping. Have a small cake of  chocolate  and a piece of  paraffine wax,  about the size of a walnut, in a cup and set the cup in a basin of  hot water  until all is melted and very hot. Take a toothpick and stick into the lower side of the piece of fondant; dip quickly in the hot  chocolate.  By this process you will have as nice  chocolate  creams as you can get at any confectioner's. 
 The glucose may be purchased at a drug store or a confectioner's. 
  MRS. THOS. ROUSH, Mt. Vernon.  
 
 
  Peanut Candy. 
Two cups  sugar,  one and one-half cups  peanuts  slightly chopped, one-fourth teaspoonful of  salt.  Melt the  sugar;  when melting stir in  peanuts  and pour in buttered plates. 
  MISS ANNA WHELAN.  
 
 
  Burnt Sugar Candy. 
One cup of browned  granulated sugar,  one-half cup weak  vinegar,  cook until it hairs and set aside on the back of the stove; then melt one-half cup of  white sugar  and add to the above; then let come to a boil. Remove from fire and beat to a cream, adding  nuts  or  cocoanut  as desired. Spread on platter to cool. When cold cut in squares. Better when a few days old. 
  MRS. GERTRUDE MUSCOTT, Anacortes.  
 
 
  Butter Scotch. 
Two cups light  brown sugar,  two of  syrup,  half cup  butter;  boil until it becomes brittle by dropping in  water.  Just as you take it off add quarter teaspoon  bitter almond extract;  pour on buttered plates and cut in squares when cold. 
  MRS. A. I. DUNLAP, LaConner.  
 
 
 
  Chocolate Caramels. 
One cup  sugar,  half cup  molasses,  half cup  milk,  half spoon  flour,   butter  size of walnut, quarter pound of  chocolate;  boil until hard; pour into a pan and mark in squares. 
  MRS. M. J. SULLIVAN, LaConner.  
 
 
  Stuffed Dates. 
Seed the  dates;  insert a piece of  walnut  or a whole  almond,  press the  date  together again and roll in  powdered sugar.  This is a very dainty confection. 
  MRS. O. S. JONES, Walla Walla.  
 
 
 
 
 
 Vegetarian Department 
 One might fill a book with the many delicious dishes that can be prepared from vegetables and fruits. But the principle idea to be gained is that meals can be prepared quite as satisfactorily without the usual central flesh dish, with the vegetables only as accompaniments thereto. 
 The Editor will be very glad to answer any questions concerning vegetarian dishes, or give any information which twelve years experience as a vegetarian may have taught her. 
 
 SUBSTANTIAL DISHES FOR DINNER. 
 
  Nut Roast. 
Two cups of  ground walnuts,  two cups  ground breadcrumbs,  two  eggs  well beaten, one-fourth pound  butter,   sage,   pepper,   onion  and  salt  to taste. Pour  boiling water  over  breadcrumbs  until well moistened. Mix thoroughly all the ingredients. Bake one-half hour in a common bread pan. Turn out on platter and serve with  tart jelly  or  cranberry sauce.  
 
 
  Nut Roast with Lentils. 
Two cups  ground walnuts,  one cup  ground breadcrumbs,  one cup  lentils  cooked thoroughly, one cup stewed  tomatoes,  two  eggs,  season, add small  onion,  mix all together and bake one-half hour. 
 
 
  Rice Patties. 
One cup of  rice  washed thoroughly; sprinkle into kettle of  boiling water,  with one-half teaspoon of  salt.  When kernels are tender pour into a  colander  and drain. When cold beat three  eggs  into the  rice.  Season with  red pepper,   salt  and  curry powder  if liked. Fry in patties, in  oil  or  butter.  Serve with  tart sauce.  
 
 
  Macaroni Escalloped. 
Place  macaroni  in  salted water,  boiling hot, cook until tender and drain. Place in a  baking dish  alternately, a layer of  macaroni  and of  grated cheese seasoning  with  red
 
 
pepper  and  butter.  Then pour over all enough  milk  to cover. Bake one-half hour in moderate oven. 
 
 
  Asparagus Shortcake. 
Make a rich  biscuit crust,  roll out one-half inch thick and bake. Split,  butter  and fill with  creamed asparagus.  Serve.    Peas   may be used instead of asparagus.  
 
 
  Curried Rice and Tomatoes. 
Put one can of  tomatoes,  or the equivalent in fresh  tomatoes,  into a granite kettle, add one small  onion  cut fine, wash thoroughly one-half cup  rice  and add to  tomatoes.  Cover tightly and cook very slowly on back of range. When  rice  is almost done season with  butter,   salt  and  curry powder.  
  MRS. MILDRED KYLE.  
 
 
  Biscuit Pates. 
Make rich  baking powder biscuit,  using rather large  biscuit cutter.  Have ready small  mushrooms  cut very fine and cooked in  cream dressing  well seasoned. Take a thin slice off bottom of  biscuit,  dig out center, put little pinch of  butter  in shell, fill with  mushroom dressing  and serve at once. 
 
 
  Bananas--Baked and Fried. 
Peel the  bananas,  lay in  baking dish,  sprinkle with bits of  butter  and very little  sugar,  and bake. They cook very quickly.   Bananas  fried in  butter  are also very nice.  
 
 
  Delicious Fruit Mixture. 
One pound  figs,  one pound  dates,  one pound  prunes,  one pound  walnuts.  Remove pits from  dates  and  prunes,  grind all together through  Universal food chopper;  add  juice of two oranges;  mix thoroughly; pack tightly in a mold. Slice thin when used. 
  MRS. MILDRED KYLE.  
 
 
 
 
 
 
 Beverages 
 "Why women should votes Because it is fair and right that those who must obey the laws should have a voice in making them."--ALICE STONE BLACKWELL. 
 
  How to Make Good Coffee. 
The old rule: One tablespoon of ground  coffee  for each cup of  coffee  and one for the pot is good. Put  coffee  into clean, scalded  coffee pot  and add as many cups of  cold water  as you have tablespoons of  coffee,  lacking one. Let come to a boil and boil one-half minutes; remove to back of stove and add half cup  cold water,  stirring well. 
 This will make absolutely clear  coffee  without other settling; the secret being the dash of  cold water  into the boiling liquid. 
  MISS MADGE JENNINGS, LaConner.  
 
 
  Good Tea. 
First, the  water  must be freshly boiled; the teapot must be rinsed in  hot water,  so that its temperature may not lower the temperature of the  water  in which the  tea  is to steep. 
 Put in a teaspoon of  tea  for the first two cups and half a level teaspoon for each succeeding cup. Pour on the required amount of  boiling water;  set the teapot on the back of the stove or within the tea-cosy for about three minutes. Never on any account allow the  tea  to boil and never serve the first cup to a tea epicure. 
  MARGARET W. BAYNE, "Strathcluny," Kirkland.  
 
 
  How to Make Good Tea. 
Heat two earthen teapots by pouring in  boiling hot water  and letting them stand. Bring fresh  cold water  quickly to boil in teakettle, and in its first minutes of boiling put the leaves in one of the teapots already hot; use about one-half teaspoon  leaves  to teacup of  water;  pour in the fresh  boiling water  and put on the cover quickly. Let stand three minutes and pour off the  tea  in the other hot teapot. 
 
 
 Tea strength is secured by briskly  boiling water  and  tea  quantity and not by long brewing. If  tea  is allowed to remain on the leaves longer than three minutes the only thing gained is tanin, which is, indeed, very injurious. 
  MRS. GEORGE B. SMITH, Anacortes.  
 
 
  A Cup of Excellent Chocolate. 
Two squares of  Baker chocolate,  two tablespoons  sugar,  pinch of  salt,  one teaspoon  cornstarch,  one and one-half pints  milk.  Grate  chocolate  and dissolve in two tablespoons  boiling water.  Add one cup of  boiling water,  the  sugar,   salt  and  cornstarch,  dissolved. Boil five minutes. Add  milk  and serve with  whipped cream.  This makes eight cups. 
  MRS. IDA A. KEENE, Seattle.  
 
 
  Fruit Punch. 
 Juice of six lemons and six oranges,  one can of  pineapple  minced, one quart  strawberries  crushed, three cups  sugar,  more if required, four quarts  water  and  lime juice  to taste. Serve with sliced  banana  or with  cherries  or in any way desired. 
  MRS. GEORGE E. VINCENT, Anacortes.  
 
 
  Fruit Punch. 
Use two cups of  fruit juice  ( strawberry,   raspberry  or any  fruit  desired) or mix several kinds with two cups of  water,  one-half cup of  lemon juice,  two cups of  sugar;  if the  fruit  used is sweet, use more  lemon  or add one-half cup of  orange juice.  



  Apollonaris water  is used in punches and is very nice. Some  prepared fruit  can also be added to give variety. 
  MRS. LOUSIA BERRY, Lexington Ky.  
 
 
  Fruit Eggnog. 
One  egg,   white  and  yolk  beaten separately; add to  yolk  any kind of desired  fruit juice,   orange,   lemon  diluted and sweetened, or other  fruit  either cooked or uncooked. Stir in  white of egg  last. A delightful drink. 
  MISS GERTRUDE WALLACE, Stanwood.  
 
 
 
 
 
 Mountaineers' Chapter 
 Cooking in Camp 
 "Woman must be enfranchised. She must be a slave or an equal; there is no middle ground." 
 This chapter will be found equally good for campers, prospectors, hunting parties and mountain climbers; indeed, the much space devoted to this chapter is due to the ever-growing practice of all classes to live out of doors during our long, delightful summers. 
 It also contains many recipes good all the year round. 
 
  How to Build a Camp Fire. 
In building a camp fire quickly, the first essential is  dry wood.  A  dead cedar limb,  a  dead standing tree  commonly called a "snag," a  windfall  or the  heart of a green tree  will furnish good wood to kindle a fire. 
 Cut the wood fine and place in the form of a teepee with  shavings  inside and place larger wood over all; have a back log or two side logs so as to create a draft. 
  In case no dry wood is procurable or in rainy weather the following method will work where all others fail: Take a piece of  candle  an inch or two long (no one who has used it for this purpose will ever be out without a piece of candle in his pocket), and place it where the fire is wanted, then place  shavings  or  fine wood,  the finer the better, in the form of a tepee over the candle, adding larger wood to the outside and top of the teepee. Do not light the candle until a good lot of wood has been gathered. Have patience when  building a fire in wet weather.   
 The principle of this method is that the candle dries and ignites the damp shavings and they in turn dry and ignite the larger wood. 
 It takes a little practice to build the teepee just right so that the wood will fall together while burning. This is the secret of keeping the fire going. The old saying is, "One stick will not burn, but two will." 
 Keep your fire together. 
  L. A. NELSON, 522 New York Block, Seattle.  
 
 
 
 
 Provisions for Four People One Week. 
  Flour, 18 pounds. 
 Cornmeal, 6 pounds. 
 Hardtack, 6 pounds. 
 Beans (army), 7 pounds. 
 Rice, 4 pounds. 
 Salt pork, 6 pounds, or substitute a small ham. 
 Bacon, 6 pounds. 
 Potatoes, 15 pounds. 
 Onions, 4 pounds. 
 Butter, 4 pounds. 
 Dried fruits, 4 pounds. 
 Oatmeal, 2 pounds. 
 Syrup, 1 quart. 
 Coffee, 2 1/2 pounds. 
 Tea, 1/2 pound. 
 Sugar, 6 pounds. 
 Milk (evaporated), 7 cans. 
 Salt, 3 pounds. 
 Cornstarch, 1 pound. 
 Cheese, 1 pound. 
 Raisins, 1 pound. 
 Currants, 1 pound. 
 Sardines, 6 cans. 
 Candles, 6. 
 Pepper, 1/4 pound. 
 Mustard, 1/4 pound. 
 Baking powder, 1/2 pound. 
 Baking soda, 1/2 pound. 
 Soap, 1 bar laundry. 
 Matches, 1 large box. 
 Ginger, 1/8 pound. 
 Allspice, 1/8 pound. 
 Pickles, 1/2 gallon. 
 Vinegar, 1 pint. 
 Erbswurst, 1 pound. 
 Beef extract, 1/4 pound. 
 Macaroni, 1 pound. 
 Dried beef, 2 pounds. 
 Sweet chocolate, 6 half-pounds. 
 Lemons, 2 dozen. 
 
 Prepared by  Asahel Curtis, Chairman, 627 Colman building, Seattle,  and  L. A. Nelson, 522 New York block, Seattle,  Outing Committee for "The Mountaineers." 
 
 
 List of Kitchen Outfit. 
  3 kettles ( granite ware ), 1 2-quart, 1 1-gallon, 1 1 1/2-gallon, with loose wire handles for telescope packing. 
 1 frypan (long cold handle). 
  Reflector  (for baking with open fire). 
 2 bread pans for  reflector.  
 1 2-quart  coffee pot.  
 1 2-quart tea pot. 
 1 8-gallon pail (enamel). 
 Rolling pin (vinegar bottle). 
  Potato masher  (vinegar bottle). 
  Corkscrew.  
 1  can opener.  
 1 quart pitcher (for canned syrup and cream). 
 1 dishpan, 14 inch. 
 1 salt and pepper shaker (1/4 pound can of pepper). 
 3 6-inch  milk pans  (for serving). 
 1 ladle, 1 gill. 
 2 large  basting spoons.  
 1  butcher knife,  8-in. blade. 
 1/2 dozen each knives and forks. 
 1/2 dozen each spoons (two sizes). 
 1/2 dozen plates. 
 
 
 1/2 dozen cups (loose handle). 
 1/2 dozen bowls (for soup and cereals). 
 1 small  collander.  
 1  pancake turner.  
 
 For permanent use, granite or enamel ware is the most desirable, as it can be cached. For a few days' or weeks' trip, when the outfit will be discarded at the end of the trip, or when space and weight in transportation must be considered, tinware will be found just the thing. 
  NELSON  AND  CARE.  
 
 
 MOUNTAINEERS' RECIPES FOR FOUR PERSONS. 
 Compiled and edited by a committee consisting of L. A. Nelson, 522 New York Block, Seattle; Dr. Cora Smith Eaton, 482 Arcade Building, Seattle; Robert Carr, Cooks' Union, Local 33, Seattle. (Carr was official chef for The Mountaineers, seasons of 1907 and 1908, on Mt. Olympus and Mt. Baker trips. 
 
  Tea. 
Into two quarts of fresh  water,  boiling hard, put a loose  cheesecloth bag  containing four heaping teaspoons of  tea.  Cover and let stand by the fire for five minutes, but do not boil. Then remove the bag of  tea,  as leaving it in will make the  tea  bitter. Or, if the bag is not convenient, pour the  tea  off the leaves after it has steeped five minutes. 
  EATON.  
 
 
  Coffee. 
The  coffee  should be ground fine. To two quarts of  cold water  add eight dessert spoonfuls of  coffee,  place over fire and bring to a boil and let boil two minutes, then remove from fire and from the height of a foot add one-half cup  cold water  to clear  coffee.  
  NELSON.  
 
 
  Cocoa. 
Make a paste with eight tablespoonfuls of  cocoa  and a little  cold water.  Put into two quarts of  boiling water  and boil ten minutes. Sweeten and add  condensed milk.  
  NELSON.  
 
 
 
  Baking Powder Bread. 
To two pints of  flour  add two heaping teaspoonfuls of  baking powder,  one teaspoonful  salt  and  bacon fat  size of an egg. Mix thoroughly while dry. Now add  cold water  enough to make a smooth dough. It should be just thin enough to pour into bread pan, which must first be greased. Place in rack of  reflector  or  baker  before the fire and bake until a fork or stick inserted in the bread shows no dough when withdrawn. 
 
 
  Biscuit. 
Same as above, except mix a little stiffer. 
 
 
  Corn Bread. 
Same as  bread  except use one pint  cornmeal  and one pint  flour,  and add  milk  and  sugar.  
  NELSON  
 
 
  Carr's Yeast Bread. 
Two  potatoes  should be peeled and sliced and cooked till soft. In the meantime, have a cake of  "Magic Yeast"  dissolving in a cup of  lukewarm water.  When the  potatoes  are soft so that you can squeeze them, put a cupful of  flour  into the boiling potato water, to scald it, and work it in to break up the lumps. 
 Let it cool to lukewarm. Add the  yeast cake  to the lukewarm mixture and set it in a warm place for twelve to fourteen hours, till it ferments. The  yeast  thus prepared will be used in the proportion of one cup of  yeast  to two cups of  water.  This  yeast  will keep for two weeks, in a cool place. 
 
  1 cup  yeast.  
 1 tablespoonful  salt.  
 1 tablespoonful  lard.  
 2 cups  warm water.  
 1 tablespoonful  sugar.  
 
 
 Mix and work in enough  flour  to form a soft batter by throwing the dough over itself and patting it, to let air into it. Let stand one hour, and work up stiff, until it will take no more  flour,  so that if you squeeze the dough hard it will not stick to your hands. 
 Then let it rise to double its size, which will take probably six hours, then knead it into loaves. If not convenient to bake it at six hours, punch it down again in the pan, and
 
 
let it rise again, which will improve it. In one to one and one-half hours it will be again ready for the oven. 
 Do not force rising bread by too much heat. Bake bread just an hour. Do not open the oven often, not at all for thirty minutes, if you want good color. After the bread is out of the oven rub  water  over the loaf, to give it a gloss and prevent it from cracking. If the  yeast  has fermented well, the  bread  will certainly rise. 
  CARR.  
 
 
  Macaroni with Cheese. 
Boil  macaroni  in  salted water  about thirty-five minutes, till soft. Season with  pepper  and  salt.  Then add  canned cream  and diced  cheese.  Put into a greased pan and sprinkle  cheese  on top. See that there is enough liquid to cover the  macaroni  when you pat it down. Put it into a medium oven about twenty minutes to brown. 
  CARR.  
 
 
  Macaroni with Tomatoes. 
With what is left over of the  macaroni  and  cheese,  mix  canned tomatoes  and work them in well. Cook twenty minutes in a medium oven or until brown. 
  CARR.  
 
 
  Bannocks or Open-Fire Bread. 
Into one quart of  flour  work one tablespoonful of  bacon fat,  two teaspoonfuls of  baking powder  and a pinch of  salt.  Mix with  water  or  milk  into a soft dough. 
 In the meantime have an open fire going steadily. Put a part of the dough into a well-floured skillet. Cook the under side slowly until a few small air holes appear on the top, then prop the pan with a stick edgewise before the fire and cook the upper side until brown, without disturbing the cake by turning it. 
 If an attempt is made to cook it on both sides in the pan over the fire, it will fall and the  baking powder  has been useless, for there will be a doughy streak in the middle which it will be impossible to cook. 
  CARR.  
 
 
  Griddle Cakes. 
Some of the specially prepared  "pancake flours"  will
 
 
do, such as  "Peacock's Buckwheat Flour."  Mix with  milk  to a thin batter. Cook on a liberally greased griddle. 
  CARR.  
 
 
  Boiled Rice. 
Thoroughly wash and rinse one cup of  rice  in  cold water,  drain and place in at least two quarts of  boiling water  in an uncovered pot and boil until done, adding  water  as it boils away. Do not stir it or it will burn. When done, add two teaspoonfuls  salt.  
  NELSON.  
 
 
  Oatmeal Mush. 
Two cupfuls of  oatmeal,  two teaspoonfuls  salt  to two quarts of  boiling water.  Let it cook thirty minutes. 
  CARR.  
 
 
  Cornmeal Mush. 
Sprinkle with the hand a pint of  yellow cornmeal  into three pints of rapidly boiling  salted water,  stirring all the time. Cook for half an hour, stirring most of the time to prevent scorching. Fine, if set aside to cool and then sliced and fried and served with  maple syrup.  Should be mixed a little stiffer for frying. 
  CARR.  
 
 
  Boiled Beans. 
Soak for twelve hours a pint of  white beans.  Pour off the  water  and add two quarts of fresh  water.  If the  water  is changed twice as soon as it comes to a boil, the  bean  flavor will be more delicate. Then add a small piece of  salt pork  or  bacon  cut up, one pint of  tomatoes,  a  bay leaf,  an  onion  and two teaspoonfuls of  salt  and boil until tender. 
  CARR.  
 
 
  Baked Beans. 
Same as boiled  beans  except that when the skin will break easily put them into a  dripping pan  and add two tablespoonfuls of  molasses,   salt  and  white pepper  and bake in a slow oven four hours or until tender. If you add half a cupful of  canned  tobatoes   before putting into the oven it improves them. 
  CARR.  
 
 
 
  Bean Soup. 
Wash two cups  white beans  and boil in about two quarts of  water  until, if placed on a spoon and blown upon, their skins will split or shrivel, or if squeezed they mush; drain, add half teaspoonful  salt,  a dash or two of  pepper,   salt pork  or  bacon  cut fine. Boil until  beans  are cooked to pieces. This can be aided by stirring. As  water  boils away, add more to keep required quantity. Do not strain, as you lose food value by so doing. Do not add  salt  and other  seasoning  until after  beans  have become soft. 
  NELSON.  
  Or make  stock  from  extract of beef,  one ounce to two quarts  water,  and add one can of  baked beans  and stir well while heating to boiling point.  
  ANNA HUBERT.  
 
 
  Prospector's Soup. 
Put two tablespoonfuls of  bacon fat  or  butter  and three tablespoonfuls of  flour  into a sauce pan and keep stirring over a medium fire until  flour  is golden brown. Work in, slowly at first, one quart of  boiling water,  stirring all the time until smooth. Add one-half can of  milk,   salt  and  pepper  to taste. If an  onion  or  onion extract  is added it will improve it. 
  CARR.  
 
 
  Erbswurst Soup. 
Dissolve in  cold water  one-third of a package of  erbswurst,  to take out the lumps, add to two quarts of  boiling water,  flavor with  onion  and boil ten to fifteen minutes. Erbswurst is the celebrated  "pea meal sausage,"  the German army ration, and is very nutritious. Season it just as it is ready to serve. A slice of  lemon  in each bowl served is good if obtainable. 
  CARR.  
 
 
  Rice Tomato Soup. 
Into two quarts of  boiling water  put a handful of  rice  and a small  onion  diced, and cook for thirty minutes or till  rice  is soft. Then add one pint  canned tomatoes  and cook ten minutes longer, adding one ounce  beef extract  and one-half teaspoonful of  salt  and a little  white pepper  before serving. 
  CARR.  
 
 
 
  Pearl Barley Soup. 
Into two quarts  boiling water  put one-fourth cupful of  pearl barley  and cook one and one-half to two hours till done. Flavor with  onion  and add any left-over  cold meats  diced. Just before serving put in one ounce  beef extract  and enough more  hot water  to make up for evaporation. 
  CARR.  
 
 
  Creamed Codfish and Potatoes. 
Soak for twelve hours one cupful of shredded  codfish.  Drain off the salt water and add  cold water  and bring it to a boil and cook until soft. Drain. Have ready four cupfuls  boiled potatoes  quartered and two quartered  stewed onions.  
 Prepare two pints of  white sauce  as below, without salt, and while it is boiling stir in the  codfish  and then put in the  potatoes  and  onions.  
  CARR.  
 
 
  White Sauce. 
Melt slowly a piece of  butter  the size of an egg and stir in thoroughly a heaping dessertspoonful of  flour  until perfectly smooth. Then add slowly one cupful hot  milk  and boil three minutes, stirring all the time. Season to taste before serving.  This can be made into a  sweet sauce for puddings  by adding  sugar  and  flavoring.   
  CARR.  
 
 
  To Cook Trout in the Forest. 
First catch your  trout.  
 Then with a sharp knife split lengthwise along the spine from the inside, cutting from the front while holding the  fish  on its back on a log, stump or piece of bark. 
  Salt  and  pepper  plentifully the separated halves on their cut sides, allowing them to remain several hours or over night in a covered pan, when they may be well rolled in  flour  or  cornmeal  and dropped, salted side down, into a skillet of hot  fat  ( bear's lard  if obtainable), and fried over embers left from a fire of fir or hemlock bark, turning the pieces over after a short time. Do not cover the skillet. 
  Trout  under one-half pound in weight may be similarly treated without splitting. 
  GRANT W.HUMES, Port Angeles, Wash.  
 
 
 
  To Fry Venison in Camp. 
Place your  meat  on a flattened log or stump and cut the slices to medium thickness. Hack well with a knife to make them tender. Place in hot  bacon fat  and fry about two minutes without cover, then  salt  and  pepper,  turn and continue frying for three minutes. If you desire the  meat  well done fry another minute or two. This manner of cooking renders the  meat  more toothsome and at the same time retains the juices in the  meat.  
  WILL E. HUMES, Port Angeles, Wash.  
 
 
  Venison Chops--Hunter's Style. 
Fry the  chops  in the skillet with plenty of  bacon grease,  until, when you stick in a fork, the blood will not come out. 
 Take out the chops and pour off about half of the top of the  grease.  Put in one tablespoonful of  flour  for four chops and stir till quite smooth and a little brown. Then pour in one cup of  hot water,  working the mixture while pouring in the  water.  Season to taste with  salt  and  pepper  just before removing from the fire. 
  CARR.  
 
 
  Spanish Sauce for Meats. 
Dice one large  onion,  one  green pepper  and one slice of  ham.  Put in a saucepan with a chunk of  butter  and fry them. When the  onions  are about half cooked put in one quart of  tomatoes  and stew about one hour. 
  CARR.  
 
 
  Roast Meat. 
Prepare piece of  meat,  say six pounds, by removing surplus fat and tissue. 
 Place in skillet containing a little hot  fat,  and sear the roast on all sides to keep in the juices. Then sprinkle well with  flour  and  salt  and  pepper  and place in a pan in the  baker  or oven and cover bottom of pan with  water.  If the  meat  is a little strong or "gamey," a few slices of  onion  or a sprinkling of  dried onion  will enhance the flavor. Baste frequently with the  gravy  and turn when half done, basting as before. 
  CARR.  
 
 
 
  Bacon or Ham. 
 Bacon  or  ham  can be sliced and either fried or broiled over a slow fire. 
 
 
  Boiled Ham. 
A medium-sized  ham  should be put on to cook in  cold water  and boiled three and one-quarter hours, or until the small bone in the end is loosened. Then let the  ham  stand in the  water  it is boiled in until cold. 
  CARR.  
 
 
  Chipped Beef in Cream. 
Slice the  dried beef  as thin as possible. Fry it for a minute or two in a little hot  fat,  such as  bacon grease  or  butter,  then cover with  hot water  and simmer for ten minutes. Make a paste of two tablespoonfuls of  flour  in  cold water  and stir in to thicken the  gravy.  Add one-fourth can of  milk  before serving. 
  ALICE B. TAYLOR.  
 
 
  Overland Trout. 
Make a stiff batter with one cup of  flour,  one pinch of  salt  and one-half teaspoonful of  baking powder.  Cut  cold boiled or fried bacon  into strips, dip in batter until well covered and fry in hot  fat  till brown. 
  CARR.  
 
 
  Stewed Fruits. 
Clean one pint  evaporated fruit  and put into two quarts of  cold water.  Simmer until nearly done, then add one-half cup of  sugar  and a little ground  spice  as you take it off the stove. Use  cinnamon  with  apples,   nutmeg  with  apricots  and  lemon  and  cinnamon  with  prunes.  An iron or tin pot will discolor the  fruit  and spoil its flavor. 
  CARR.  
 
 
  Carr's Hardtack Pudding. 
 
 (The Bread Pudding of the Forest.) 
 Take the broken scraps of  hardtack  and soak them over night. In the morning, sweeten with  sugar  and flavor with  nutmeg  and squeeze it well to break up all lumps. 
 
  1 lb.  hardtack.  
 1/4 lb.  raisins.  
 1/4 lb.  almonds.  
 1/4 lb.  currants.  
 
 
 Mix and put into a buttered pan and pat it down level. Sprinkle  sugar  on top to make it tasty and put dabs of  butter 
 
 
all over. Bake in a slow oven an hour and a quarter. Serve with the following  sauce:  
 Melt slightly one-half cupful of  butter,  then work in quite smooth about two tablespoonfuls of  flour  or less, making it not too stiff. Then while cooking it, add slowly  hot water  and  canned milk  (one part of  milk  to two parts of  water ), stirring all the time. Boil three minutes. Flavor with  lemon  and sweeten well. The real  lemon  and  rind  diced up makes the best flavoring. 
  CARR.  
 
 
  Carr's Fruit Cake. 
A valuable ration for carrying the  fruit  and  nuts  desired on a hard climb: 
 Two teaspoonfuls  baking powder  sifted with one quart of  flour,   butter  or  bacon fat  size of two eggs, one-half teaspoonful  salt,  one cup  sugar,  one level teaspoonful each of  cinnamon,   ginger  and  nutmeg,  one cup  currants,  one-half pound  raisins,  one cup  citron,  one cup  almonds.  
 Rub  flour,   baking powder,   sugar,   butter  and  spice  between the hands well, then mix  fruit  and  nuts.  Make a good stiff mixture with diluted  canned milk.  Bake one and one-quarter hours in a medium oven. 
 
 
  Cornstarch Pudding. 
Put on a quart of  water  to boil, well sweetened. Dissolve one-fifth of a pound package of  cornstarch  in  cold water  and gradually stir into the  boiling sweetened water;  then add one-half can of  cream,  a pat of  butter  and some  extract of lemon or vanilla.  Cook five minutes, then put into molds or in a pan, and set away to cool. 
  CARR.  
 
 
  Ginger Cake. 
Take one quart of  flour,  one cupful of  sugar,  two teaspoonfuls of  baking powder,  one-half cupful of  butter  or  lard,  one teaspoonful of  ginger,  one pinch of  salt  and rub between the hands until all are well mixed. Put in one and one-half cupfuls of  molasses  or  syrup  and two cupfuls of warm  milk  or  water.  Stir well, put into a greased pan and bake in moderate oven for forty minutes. 
  CARR.  
 
 
  Mince Meat. 
Stew or steam two pounds  dried apples  for ten minutes or till they are about as soft as fresh  green apples;  then chop
 
 
them fine. Stew two pounds of  raisins  and two pounds of  currants  in plenty of  water  for thirty minutes. Chop or dice one pound  citron  and two pounds  suet.  Boil a piece of  lean beef  until tender, and when cold chop or run through  sausage machine.  Mix in with the  fruit,  sweeten well, then  spice  with one-quarter pound of  cinnamon,  two tablespoonfuls of  allspice,  two tablespoonfuls of  nutmeg  and two tablespoonfuls of  ginger.  
  CARR.  
 
 
  "Dough Gods." 
A mountaineer's list of recipes would not be complete without the ration to which the trail-maker or scout is reduced when the supplies are nearly exhausted and there is little left besides  flour  and  salt.  However, hard necessity may be the only guide followed at such a time. 
 To one quart of  flour,  two teaspoonfuls of  baking powder  and one teaspoonful of  salt,  add enough  water  to make a stiff dough. Mix like flapjacks and bake in a frying pan. 
  NELSON.  
 
 
 
 
 Men's List of Absolute Necessities--Man Pack Trip. 
 
 To Wear. 
 1 Suit woolen underwear. 
 1 Overshirt. 
 1 Pair socks. 
 1 Suit clothing. 
 1 Pair mountain boots. 
 1 Felt hat. 
 1 Handkerchief. 
 1 Extra pair drawers. 
 In Pack. 
 1 Sheath or pocket knife. 
 1 Matchbox (waterproof) 
 1 Pocket compass. 
 1 Neckerchief. 
 1 Woolen sweater (to be used in place of undershirt when washing undershirt.) 
 8 Pair socks. 
 1 Pair gloves. 
 1 Towel. 
 Soap. 
 Comb. 
 Toothbrush. 
 Adhesive tape. 
 Surgeon's bandage. 
 1 Sleeping bag. 
 1 5x7 "A" silk tent (for two persons). 
 Needle and thread. 
 Small carborundum stone. 
 Fishing tackle. 
 
  NELSON.  
 
 
 
 
 
 Men's Personal Outfit for One Month's Outing--Pack Horse Trip. 
 
 To Wear. 
 1 Suit clothing. 
 1 Suit woolen underwear. 
 1 Overshirt. 
 1 Pair socks. 
 1 Handkerchief. 
 1 Neckerchief. 
 1 Pair mountain boots. 
 1 Soft felt hat. 
 1 Pair suspenders or belt. 
 1 Sheath or pocket knife. 
 1 Waterproof match safe. 
 1 Pocket compass. 
 1 Pair gloves. 
 1 Watch. 
 Pack. 
 1 Extra pair pants. 
 1 Overshirt. 
 3 Pair socks. 
 1 Suit underwear. 
 1 Towel. 
 1 Handkerchief. 
 1 Pair tennis shoes. 
 1 Woolen sweater. 
 1 Sleeping bag, complete. 
 1 Canteen. 
 Boot grease. 
 1 5x7 "A" tent (for two persons). 
 1 2 1/2-pound axe. 
 1 Dunnage bag to pack this outfit in. 
 1 Pack sack. 
 Toilet articles. 
 
  NELSON.  
 
 
 Women's List for the Mountains. 
  1. Sleeping bag, consisting of three bags, one inside the other. 
 (1) Waterproof shell, of kahki or rubber or paraffined canvas or oiled silk. 
 (2) Double wool blanket bag. 
 (3) Comfort padded with wool bats, the comfort folded and sewed together as a bag. 
 2. Tramping suit: 
 (1) Bloomers or knickrebockers. 
 (2) Short skirt, knee length, discarded on the hard climbs. 
 (3) Wool waist or jumper. 
 (4) Sweater or heavy coat. 
 3. Three pairs of cotton hose. 
 4. Three pairs of boys' wool socks to wear as the second pair of hose to prevent chafing. 
 5. Mountain boots to the knee, with heavy soles, heavy enough for hob-nails, and these must be placed in soles before starting, using 3 1/2 eighths Hungarian nails in the instep as well as in the heels and soles. 
 
 
 6. Lighter shoes, like tennis shoes, for camp. 
 7. Gaiters to wear with the light shoes. 
 8. Chamois heel protectors, worn next to the skin, or adhesive plaster, to prevent blistering the heel. 
 9. Two winter undersuits, ankle length and long sleeves. 
 10. Two lighter undersuits, ankle length and long sleeves. 
 11. One dark colored night robe or pajamas. 
 12. Hat, light weight, with medium brim. 
 13. Mosquito head net or bee veil. 
 14. Smoked goggles. 
 15. Heavy gauntlet gloves. 
 16. Three bandana handkerchiefs. 
 17. Rubber poncho, or slicker coat. 
 18. Toilet articles: 
 (1) Soap. 
 (2) One bath towel. 
 (3) Wash cloth. 
 (4) Cold cream. 
 (5) Glycerine and rosewater. 
 (6) One ounce 5 per cet salicylic acid in lanoline, a salve for blistered or tender feet. 
 (7) Small piece of naptha laundry soap. 
 (8) One 10c tin wash basin. 
 19. One stick actor's grease paint, any color, to prevent sunburn on the snow. 
 20. Canteen. 
 21. Drinking cup, preferably a tin cup with loose handle, to hang on the belt. 
 22. Alpenstock, a little higher than the head, the stick made of hickory if obtainable, the steel point well sharpened. 
 23. Candles, stearic wax candles the best. 
 24. Matches. 
 25. A strong  jack knife.  
 26. Writing materials, wrapped in an  oilcloth.  
 27. Needles and thread. 
 28. One gross assorted safety pins. 
 29. Clippings for the campfire entertainments. 
 30. Calks for snow and ice climbing, two sets, making 32 of No. 5 for soles and 16 of No. 7 for heels. 
 31. Gum to keep mouth and throat from getting dry in climbing. 
 
 
 32. Four muslin squares, or extra bandanas, for wrapping and tightly tying up various groups of articles. 
 33. 5x7 "A" silk tent, weight 3 1/2 pounds, for two persons. 
 34. Wall bag, of canvas or kahki or denim or cretonne, 18x36 inches, with several pockets, each pocket box-pleated and with a flap which ties down and closes pocket. This is the "mountain chiffonier." 
 35. One dunnage bag, 3 feet long and 18 inches wide, with canvas handles at bottom and sides. This bag will carry all that goes on the pack train. 
 
 Note--Taking out what she wears, this outfit should weigh about forty pounds. It can be cut down for a hard pack trip where the baggage limit is less. The list is prepared especially for trips including climbs on glaciers and snow fields. A few items, such as goggles, alpenstock, grease paint and heavy underwear could be omitted for the ordinary outing. 
 Any cotton undergarments worn will be more serviceable if made of colored gingham. 
  CORA SMITH EATON, M. D.  
 
 
 
 
 
 Sailors Recipes 
 "The ballot is an educator and women will become more practical and more wise in using it." 
 Furnished by  Robert Carr, Cooks' Union, Local 33, Seattle.  Mr. Carr has had about five years' experience as cook and steward on board sailing vessels, all over the world, and has had the record of being a most popular cook, one vessel delaying its date of sailing a week in order to get him. 
 
 Dolphin or Bonita. 
 Test for Poison: Dolphin are good to eat part of the year, and are poisonous at times. Boil a copper coin with the dolphin. If it tarnishes the copper, the dolphin is not fit to eat. If it remains bright, the dolphin is good. 
 
 
  To Make Fresh Water "Spin Out" When Supply Is Limited. 
1. Catch and use all the  rain water  you can, in rain bags. 
  2. Boil  potatoes  in  sea water.   
  3. Mix bread with  sea water,  as it improves the  bread.   
  4.  To soak salt meat or salt fish,  put in a bag or rope bucket and hang over the stern of the ship for a while.  
 
 
  Sea Birds. 
Almost all  sea birds  are good eating. To get rid of the fishy taste, skin them, for that is where the fishy taste is found. Stuff the birds with a  sage dressing  and lay a piece of  salt pork  all over each breast. Roast them and they are equal to any game. 
 
 
 Seal Livers and Seal Hearts. 
 Excellent, except when the seals are fasting during the breeding season. 
 
 
  Tail of a Shark. 
Good eating. Boil it with plenty of  spice  and serve with a  cream sauce.  
 
 
  Or cut it up in small pieces, lay it in a dish, season with  salt  and  pepper  and lay on whole  spice.  Cover with  vinegar.  Bake thirty minutes and set it aside to cool. Serve cold.  
 
 
  Porpoise. 
Cut out the  fillets of porpoise,  which is all that is good. Soak in  salt water  to draw out the blood. Cut holes in it and insert pieces of  fat pork.  Braise it (sear it) in a very hot oven. Put it in a kettle with a can of  tomatoes,  one-half cupful of  vinegar,  one-half pound  salt pork,   brown crust of bread  size of a whole cut of an ordinary loaf, and, if possible, add  carrots  and  turnips  and  onions.  
 Simmer for two and one-half hours. Take out the  meat  and strain off the  gravy  and serve separately. If the  gravy  is too strong, weaken with  water,  leaving the  carrots  and  turnips  in the  gravy.  
 
 
 List of Store Seasonings Sufficient for Twelve Months' Voyages. 
 
  12 Bunches of marjoram. 
 18 Bunches of thyme. 
 18 Bunches of sage. 
 12 Bunches of mint. 
 24 Bunches of parsley. 
 2 Pounds of cloves. 
 1 Pound of mixed spice. 
 1 Pound of bay leaves. 
 
 
 N.B.--As the supply of these articles is somewhat limited, it is recommended that the cook bring the stock up to the above list before sailing. 
 
 
  Pea Soup.  
  
 Ingredients. 

 8 Quarts  water.  
 3 Pints  spit peas.  
 2  Carrots,  or piece of  turnip  same size. 
 2 Tablespoonfuls  celery seed.  
 2 Tablespoonfuls  flour.  
 2 Tablespoonfuls  dripping.  
 4 Pound piece of half cooked  salt pork,  or sufficient  salt stock  to season. 
 1 Teaspoonful  sugar.  
 6 Leaves of  mint.  
 
 
 Method: Make the dripping hot in a large  stew pan,  slightly brown the  flour,  add  celery seed  and  water,  and stir well until boiling, then add the  peas,   mint,   sugar  and  carrots,  and simmer for two hours in covered pan. Add the  pork,  or  stock,  and simmer another half hour. Rub all through a  wire sieve  and warm up again before serving. It is not advisable to steep  peas  all night in warm weather as the  water  becomes sour. 
 
 
 
  Soup and Bouilli. 
 
 
 
 Ingredients. 

 4 Quarts fresh  stock.  
 4 Tablespoonfuls  flour.  
 4 Tablespoonfuls  dripping.  
 1/2 Bunch  marjoram.  
 1 Small  carrot.  
 2 Small  onions.  
 1 Pound  shin beef.  
 A pinch of  cayenne.  
  Salt  to taste. 
 
 
 Method: Make the dripping hot in a  stew pan.  Brown the  beef  cut small, take it out, brown the  onions  cut small, take these out and brown the  flour  a good color, add the  stock  gradually, keeping it well stirred. When simmering add the  marjoram  tied in a piece of muslin, and leave it in ten minutes. Then add the  carrot  cut small, season and simmer one hour. Before serving remove all fat. 
 
 
  Curried Salt Beef. 
 
 (Cold Meat Cookery.) 
 
 
 Ingredients. 

 1 Pound cooked  salt beef.  
 2 Small  potatoes.  
 2 Dessertspoonfuls of  curry powder.  
 1 Dessertspoonful  flour.  
 1 Tablespoonful  butter  or  dripping.  
 1 Good sized  onion.  
 1 Teaspoonful  vinegar.  
 1 Pinch  sugar.  
 1/2 Pint  water.  
 
 
 Method: Make the dripping or  butter  hot in a  stew pan.  Brown the  onion  cut small, add the  curry powder  and  flour  dry and mix till smooth, then add the  water  gradually, and keep it well stirred. Have the  meat  and  potato  cut small. If the  meat  is too  salt,  scald it and make it fresh before adding it to the  curry.  Add the other ingredients and simmer slowly thirty minutes. 
 
 
  Hot Pot Tom Bowling. 
 
 
 
 Ingredients. 

 25 lbs.  potatoes.  
 6 lbs.  beef  or  preserved mutton.  
 8 lbs.  onions.  
 1/2 lbs.  dripping  or  lard.  
 1/2 oz.  pepper.  
 2 oz.  salt.  
 2 qts.  water.  
 
 
 Method: Wash, peel and cut the  potatoes  into small thick lumps. Place half in the bottom of a deep baking tin. Cut the  meat  the same size, lay it over the  potatoes,  then
 
 
the  onions  minced, and the  seasoning.  Make the dripping warm in a  stew pan  and toss the remainder of the  potatoes  in it; put these on the top of  meat,  add the  water  and bake for one and one-half to two hours. Sufficient for fifteen persons. 
 
 
  Hodge Podge. 
 
 
 
 Ingredients. 

 1 lb. fresh  beef.  
 1 small  carrot.  
 1 small  onion.  
 3 tablespoonfuls cooked  green peas.  
 A piece of  garlic  size of a bean. 
 1  bay leaf.  
 A little  cayenne pepper.  
 1/2 teaspoonful  salt.  
 1 teaspoonful  flour.  
 1 teaspoonful  dripping.  
 1/2 pint of  water.  
 
 
 Method: Cut the  meat,   carrot  and  onion  into small dice shapes. Brown the  onion  and  meat  slightly in the hot  fat.  Then brown the  flour,  add the  water  and stir till smooth. Add the  garlic  cut finely, the  bay leaf  and  cayenne,  and simmer ten minutes, and then strain. Return the  gravy  to the pan, add the  meat,   carrot,   onions  and  peas,  and simmer for forty minutes before serving. 
 
 
  Beef a la Marine. 
 
 
 
 Ingredients. 

 1 lb.  salt beef.  
 1 good-sized  carrot.  
 1 good-sized  turnip.  
 1 small  onion.  
 2  cloves.  
 1/4 teaspoonful  pepper.  
 1 teaspoonful  vinegar.  
 1 teaspoonful  dripping.  
 1 teaspoonful  flour.  
 1/2 pint  water.  
 
 
 Method: Make the dripping hot in the  stewpan,  and brown the  onion  and  flour  in the  fat,  stir well, and add the  water  gradually, stirring all the time. Have ready the  meat  cut into thin fillets, and made fresh by scalding. Add the  meat  to the  gravy,  put the  carrot  and  turnip  cut into thin strips over the  meat,  season and simmer one hour. 
 
 
  Peas Pudding. 
 
 
 
 Ingredients. 

 1 lb.  split peas.  
 2 oz. raw  salt pork.  
 3 leaves of  mint.  
 1/4 teaspoonful  pepper.  
 
 
 
 
 Method: Tie all the ingredients in a clean cloth, and simmer slowly two hours in plenty of  water.  Rub through a sieve and brown in oven. Always served with  salt pork  or  boiled bacon.  
 
 
  Plain Suet Pudding. 
 
 
 
 Ingredients. 

 6 oz.  flour.  
 6 oz.  bread.  
 3 oz.  suet.  
 1/2 teaspoonful  baking powder.  
 1/2 teaspoonful  salt.  
 1/4 pint  cold water.  
 
 
 Method: Chop the  suet  finely, removing all  skin  and fiber. Soak the  bread  in  cold water,  then squeeze it well through a clean cloth, and add it to the  flour  and  suet.  Mix well together, adding  baking powder  and  salt.  Mix all to a smooth dough with  water.  Put into a well-greased mould and steam two hours. 
 
 
  Molasses Pudding. 
 
 
 
 Ingredients. 

 1 1/2 lbs.  steeped bread  or  crew's small biscuits.  
 1 large tablespoonful  molasses.  
 1 large tablespoonful  lime juice.  
 1/2 teaspoonful powdered  ginger.  
 1 teaspoonful  baking powder.  
 2 tablespoonfuls  sugar.  
 2 oz.  suet.  
 
 
 Method: Squeeze the  water  well out of the  bread,  put it into a mixing bowl, add  molasses,   ginger,   suet  (chopped very fine),  sugar,   lime or lemon juice,  and  baking powder.  Mix all thoroughly, place in a buttered mould, and steam for two hours. To be served with  sweet sauce.  The  bread  is better rubbed through a  wire sieve  before mixing. 
 
 
  Sea Pie. 
 
 (For Ten Men.) 
 
 
 Ingredients. 

 15 lbs.  potatoes.  
 2 or 3  onions.  
 1 lb.  suet  or  dripping.  
 5 lbs.  flour.  
 A little  cayenne.  
 4 lbs.  cold salt beef  or  pork.  
 2 or 3  carrots  or 2 oz.  preserved vegetables.  
 3 quarts  water.  
 1 tablespoonful  baking powder.  
  Salt  and  pepper.  
 
 
 
 
 Method: Peel, and cut up the  potatoes,  lay in a pan and just cover them with  water.  Cut up the  meat  into about half-inch squares, and place it upon the  potatoes.  Add the chopped  onions  and sliced vegetables,  cayenne,   salt  and  pepper.  Set on the fire to boil. 
 For the Crust: Mix together the  flour,   salt  and  baking powder.  Add the finely chopped  suet,  or rub in the  dripping  if dripping is used. Mix to a stiff paste with  cold water;  roll it out so as to fit the top of the pan. Lay the crust carefully over the  meat  and  potatoes.  Simmer gently two hours. 
 
 
  Plum Pudding. 
 
 
 
 Ingredients. 

 1 1/2 lbs.  stale bread.  
 1 oz. candied peel or  citron.  
 6 tablespoonfuls  brown sugar.  
 4 tablespoonfuls finely chopped  suet.  
  Rind and juice of 1 lemon.  
 6 oz.  currants.  
 6 oz.  Valencia raisins.  
 1 teaspoonful  mixed spice.  
 1/2 teaspoonful  carbonate of soda.  
 
 
 Method: Soak the  bread  for twenty minutes in  cold water.  Squeeze it as dry as possible in a clean cloth. Put the  bread  into a bowl; add the chopped  suet,  cleaned  currants,  stoned  raisins,  and all the other ingredients. Put into a well-greased  pudding mould,  cover with greased paper and steam for three hours. Serve with  sweet sauce  flavored with  lemon  or  vanilla.  
 
 
  Yorkshire Pudding. 
 
 
 
 Ingredients. 

 1 pint fresh  milk.  
 2  eggs.  
 1/4 lb.  flour.  
 A pinch of  salt.  
 
 
 Method: Whip the  eggs  very lightly, add the  milk  and  salt,  pour it gradually onto the  flour,  and beat it well. Put into a well-greased tin and bake one hour. Pour over it some of the  beef dripping,  and bake again for ten minutes. Serve it round the beef in slices. 
 
 
  Minced Collops. 
 
 
  2 lbs. lean tender  beef.  
 2 small  onions.  
 1/2 bunch  sweet herbs.  
 1 large tablespoonful  flour.  
 1 tablespoonful  butter.  
 1 teaspoonful  salt.  
 3 gills of  water.  
  Pepper  as required. 
 
 
 
 
 Method: Cut the  meat  and  onions  finely, sprinkle the  herbs  over the  meat.  Fry the  onions  brown in hot  butter,  then brown the  flour,  add the  water  gradually, and put in the  meat  and other ingredients. Simmer forty minutes, keeping the pan well covered. Garnish with  toasted bread  and  parsley.  
 
 
  Sausage Rolls. 
 
 (Cold Meat Cookery.) 
 
 
 Ingredients. 

 1 lb.  cold meat, fresh, salt or canned.  
 1 ordinary sized  onion.  
 2 tablespoonfuls  soaked bread.  
 1/2 teaspoonful  pepper.  
 Pinch of  sweet herbs.  
 
 For Pastry. 
 
 1 1/2 lbs.  flour.  
 1/2 lb.  dripping  or  lard.  
  Cold water  and  salt.  
 
 
 Method: Place the  flour  in the mixing bowl, break the dripping or  lard  into small lumps and rub them into the  flour,  add the  salt  and mix into a dough with  cold water.  Roll the pastry out twice and leave it to cool. Mince the  meat  finely, and parboil the  onions  before mincing them. If  salt meat  is used, scald it after mincing, add the  herbs  and  seasoning.  Mix with the  steeped bread  well squeezed. Mould into sausages. Lay them on thin sheets of pastry and join the edges by slightly wetting them. Make all the same size and brush over with  egg.  Bake in a moderate oven one hour. 
 
 
  Beef Brawn. 
 
 
 
 Ingredients. 

 4 lbs.  shin beef.  
 4  bay leaves.  
 6  cloves.  
 1/2 bunch  thyme.  
 8  pepper corns.  
  Salt  as required and  water.  
 
 
 Method: Cut the  meat  into one-inch squares, and remove all the fat and gristle. Place it in a  stew pan,  with enough  water  to just cover it. Add the  herbs,   cloves  and  pepper  in a piece of muslin, and simmer slowly for three and one-half hours. Remove the  herbs  after the first hour. Skim off any  fat,  taking care not to break the pieces of  meat.  When tender, add  salt,  and pour all into a pan or plain mould and leave this to set in a cool place. 
 
 
 
  Beef Olives. 
 
 
 
 Ingredients. 

 2 lbs.  rump steak.  
 1/2 lb.  bacon.  
 2 tablespoonfuls  bread crumbs.  
 1 teaspoonful  mixed herbs.  
 A little  cayenne,  also  pepper,  and 1/2 teaspoonful  salt.  
 1  onion.  
 
 
 Method: Cut the  steak  into eight thin fillets, as nearly as possible of one size, about two and one-half inches square. Cut the  bacon  thinly and lay one piece on each fillet. Chop together very finely the  trimmings of the meat  and the  bacon,  add the crumbs slightly damped, the  herbs,   salt,   pepper  and the finely chopped  onion.  Put a little of this  stuffing  on each fillet, and roll them up into sausage shapes. Run two  skewers  through all to fasten them together, trim the ends and fry them brown in hot  fat.  
 Make one-half pint of  brown gravy,  nicely seasoned, in a  stew pan,  lay in the olives, and allow them to simmer slowly for one hour with the pan closely covered. Serve with  green olives  in the  gravy.  
 
 
  Curried Mutton. 
 
 
 
 Ingredients. 

 1 lb.  mutton.  
 1 small  onion.  
 1 large  potato  or small  apple.  
 1 large tablespoonful  curry powder.  
 1 teaspoonful  flour.  
 1 oz.  butter  or  dripping.  
 1/2 pint  water.  
  Salt  as required. 
 
 
 Method: Cut the  mutton  and  potato  into pieces the size of a small  nut.  Make the  butter  hot in the  stewpan  and fry the  mutton  and  potato  brown. Remove them and leave enough  fat  in the pan to brown the  onion.  Add the  curry powder  and  flour,  and simmer for one minute, stirring with an iron spoon. Add the  water  gradually and boil, then add the  meat  and  seasoning,  and simmer slowly for forty minutes. One teaspoonful of  vinegar  and a pinch of  sugar  improves the flavor. 
 
 
 
  Scalloped Liver. 
 
 (Cold Meat Cookery.) 
 
 
 Ingredients. 

 1 lb.  cold liver.  
 1 small  onion.  
 1 tablespoonful  dripping.  
 1 tablespoonful  flour.  
  Spice.  
  Salt  and  pepper.  
 1/4 pint  water.  
 
 
 Method: Mince the  liver  and  onions  small, separately. Make the  dripping  hot in a  stewpan.  Brown the  onion  and  flour.  Add the  water  gradually, keeping it well stirred until simmering, then add the  liver,   herbs,   pepper  and  salt,  and simmer slowly for twenty minutes. Serve with  sippets of toast.  
 
 
  Rock Cakes. 
 
 
 
 Ingredients. 

 1 lb.  flour.  
 6 oz.  lard  or good  dripping.  
 6 oz.  sugar.  
 4 oz.  currants.  
 1 large skin of  candied peel.  
 3 teaspoonfuls  baking powder.  
 1 teaspoonful powdered  ginger.  
 2  eggs.  
 1 gill  milk  or  water.  
 A pinch of  salt.  
 
 
 Method: Chop one-half of the candied peel, leaving the other for decorating, wash the  currants,  dry them thoroughly. Mix together all the dry ingredients, make it into a firm dough with the well-beaten  eggs  and the  milk.  Drop the mixture on greased pans, in rocky shapes, making about twenty-four cakes. Cut the remaining candied peel into twenty-four thin slices, placing one on each  bun,  and bake in rather a quick oven for about fifteen minutes. 
 
 
  Soda Scones. 
 
 
 
 Ingredients. 

 2 lbs.  flour.  
 1 1/2 pints fresh  milk  or  water.  
 2 dessertspoonfuls  baking powder.  
 1/2 teaspoonful  carbonate of soda.  
 1 teaspoonful  salt.  
 
 
 Method: Mix together the  flour,   salt,   baking powder  and  carbonate of soda.  Add the  milk  or  water  gradually until sufficient to make a  light dough.  Handle it as little as
 
 
possible, and roll out into a large round cake. Mark it deeply into four, brush over with  egg,  prick with a fork, and place in a hot oven as soon as possible. Time, twenty minutes. 
 
 
  Bubble and Squeak. 
 
 (Cold Meat Cookery.) 
 
 
 Ingredients. 

 2 lbs.  cold vegetables (cabbage).  
 1/2 lb.  bacon.  
 1/2 lb.  cold beef.  
 1 small  onion.  
  Pepper,   salt.  
 1 tablespoonful  butter.  
 
 
 Method: Chop the vegetables rather finely, slice the  onion  and brown it in hot  butter.  Remove the  onion,  and fry the  bacon  cut into eight small pieces. Fry the  beef  lightly in the same way. Lay the slices of  beef  in the bottom of the dish, place the  bacon  on the top. Season the vegetables, and fry them in the  butter,  lay them on the  bacon  and  beef,  sprinkle over them the  friend   onions,  and serve very hot. 
 
 
 
 
 
 Vegetarian Department. 
 (Edited by Elizabeth Murray Wardall. All unsigned recipes furnished by the editor.) 
 
 Introduction. 
 Edward Bellamy, giving his picture of the conditions of humanity on earth a hundred years hence, affirms that nothing connected with the customs of the past was so disgusting to the people as the thought that they had ever used flesh as food. 
 We can quite agree with Bellamy that this will be the case, for even now, when the odors from the slaughter house and the packing plant assail our nostrils, we realize that humanity is only partially civilized, so long as this species of cannibalism continues. 
 May the time speedily come when we shall know all the lower kingdoms to be prevaded with the same Divine Life that flows through us; when we shall recognize that to the animal we owe a responsibility that is not cancelled by eating his body. 
  ELIZABETH MURRAY WARDALL.  
 
 
 Hints to Vegetarians. 
 There is one ingredient that is absolutely necessary to use for those who have banished flesh foods from their cuisine, and that is brain! 
 If we would secure the nutrition required by the physical body, which has been supplied by animal food, the best of judgment and good common sense must be used, both in the variety and preparation of viands. 
 I wish to say to housekeepers that if they realized how greatly the work of the kitchen is minimized by non-use of fish, flesh and fowl, to say nothing of the health question, or principle involved, I feel sure they would adopt the vegetarian diet. 
 All kinds of soups can be prepared much more quickly and with much less work than by using meat stock. 
 Use those vegetables that blend in flavor, and season to taste with plenty of butter or any of the canned creams. 
 
 
 Nuts are the best and most complete substitute for meat, and walnuts lend themselves to all uses better than others. 
 Eggs and cheese are excellent food and can be used in a great variety of dishes. 
 Macaroni and spaghetti are good foods. Use whole wheat or graham bread. 
 My experience is that the best oil for pie crust, etc., is a preparation called "Ko-nut," guaranteed free from animal fat. Wesson oil and refined cotton seed  oil can  also be used. 
 Both fresh and cooked fruits of all kinds should be used by the vegetarian. 
 Pickles, neither sour nor sweet, will be craved. 
 
 
 
 
 
 Food For the Sick. 
 (Contributed by  R. Mildren Purman, M. D., 305 Globe Building, Seattle, Wash. ) 
 "The measure of a woman is the value she puts on other women." 
 Especial care should be taken to make the tray which is sent to the sick room attractive, as an invalid's appetite is apt to be small and capricious. 
 The linen should be fresh and clean, the dishes hot and the portions served should be dainty. 
 Often it is advisable to give a glass of milk, cup of broth or cocoa, or an eggnog, at 10 a.m. and 3 p.m. in addition to the three small meals given at the usual hours. And a cup of hot milk at bedtime often induces sleep. 
 No fried foods of any description, hot breads, or veal or pork, with the exception of crisp bacon, should ever be served. 
 Broths should be allowed to get cold so that all the grease will rise to the top and be removed. If necessary to serve as soon as made, the grease should be entirely removed from the hot broth by soaking it up with unsized brown paper. 
 Butter and crisp bacon are the only fats allowed. Every particle of fat should be removed from chops and steak before broiling, either in a  broiler  over coals, or in a pan heated until it smokes, on which the chop is dropped and seared first on one sdie and then the other. 
 
 Liquids. 
 
  CHICKEN BROTH: 
Wash the  fowl  well. Cut in small pieces. Add one quart of  cold water  to every pound of  meat.  Heat slowly to the boiling point and boil gently till the  meat  is ready to fall from the bones. Strain and skim. If desired, add a tablespoonful of  rice  and boil for a half hour. 
 
 
 
  MUTTON BROTH: 
One pound  neck of mutton  washed. One teaspoonful  barley,  one pint  cold water  and a little  salt.  Boil slowly two hours. Strain, cool and skim off the fat. 
 
 
  BEEF TEA: 
One pound of round  steak  cut into dice. Put in covered jar with one pint  cold water  and a pinch of  salt.  Soak, stirring occasionally for two hours. Put on the stove in a pan of  water  and heat gradually, but do not let it reach the boiling point. 
 OR: 
  One pound of  lean beef  cut fine; one pint  water  and a pinch of  salt.  Let stand one hour. Put on back of stove and simmer two hours.  
 
 
  BEEF JUICE: 
One pound of lean round  steak  cut into two-inch squares. Sear both sides quickly in a smoking hot, dry pan. Put in  beef press  or  lemon squeezer  and press out the juice. Serve cold or barely warm, as heating coagulates the albumen and thus destroys the nutritive quality of the  beef.  
 This is the best way of administering  beef:  If the patient can be trusted, a tender piece of  beef  may be seared in the same way after all fat has been removed, and the patient may chew it, swallowing the juice and rejecting the fiber. 
 
 
   BULLION:  
Cover one pound of  beef  cut into small pieces with one pint of  cold water  and let stand three hours. Put on stove and heat. Strain. Return to kettle and when it boils add the  white of one egg  beaten with one tablespoonful of  cold water  and cover quickly. Strain through muslin bag and color with  burnt caramel.  
 
 
  FLAXSEED TEA: 
One-half cup  flaxseed,  one quart  boiling water.  Boil one-half hour and let stand twenty minutes on the back of the range. Strain. If desired, sweeten and add  lemon juice.  
 
 
  BARLEY WATER: 
Boil two ounces of  pearl barley  in one and one-half pints  water  for one-half hour in a covered vessel. Strain. If desired sweeten and add  lemon juice.  
 
 
 
  CORNMEAL GRUEL: 
Two tablespoonfuls  yellow cornmeal.  Add one pint of  cold water.  Pour off and add one pint of hot  milk.  Add one-half teaspoonful  salt  and cook thirty minutes. Serve as it is or with a little  sugar  and  cream.  
 
 
  FLOUR GRUEL: 
Heat one pint  milk.  Moisten two tablespoonfuls  flour  with a little  cold milk  and add to the hot  milk.  Cook twenty minutes. Add a little  salt  and  sugar  and  nutmeg  if desired and serve hot. 
 
 
  ARROWROOT GRUEL: 
Heat one pint of  milk.  Mix one teaspoonful of  arrowroot  in a little  cold milk  and add to the hot  milk  the instant it boils. Add a pinch of  salt  and cook slowly for ten minutes. 
 
 
  KOUMYSS: 
Bring two quarts  milk  to blood heat. Dissolve one-third cake of compressed  yeast  in a little  lukewarm water.  Make a syrup of two tablespoonfuls of  sugar  and two tablespoonfuls  water.  Add to  milk  and stir in  yeast.  
 Put in bottles, not filling them full (or they will burst). Keep in a warm place twelve hours. Lay on the side in a cool place twelve hours (cellar or refrigerator in summer). This will keep twelve hours. Never serve if more than twelve hours old. 
 
 
  ALBUMEN WATER: 
Press the  white of one egg  through a thin clean cloth. Add one-half glass of  cold water.  If desired, the  juice of half a lemon  and a teaspoonful of  sugar  may be added. 
 
 
  EGG AND ORANGE JUICE: 
Beat an  egg  thoroughly with an  egg beater.  Add finely cracked  ice  and the  juice of two oranges  and a teaspoonful of  sugar.  Mix well and serve. 
 
 
  EGGNOG: 
One  egg,   white  and  yolk  beaten separately; one teaspoonful  sugar,  one teaspoonful  vanilla,  one-half glass  milk,   ice  cracked fine. Put the beaten  yolk,   sugar  and four or five small pieces of ice in a glass and beat well. Add a little  milk  and beat, then add  vanilla  and the rest of the  milk  and the beaten  white  except a little of the  white,  which should
 
 
be sweetened and put on top.  Brandy  should only be used when prescribed by a physician. 
 
 
  COCOA: 
One pint of  milk  simmering in a  double boiler,  one rounded tablespoonful  sugar  and two rounded tablespoonfuls  cocoa  mixed with a little  cold milk.  Add to the  milk  and beat well with an  egg beater.  Take out of  double boiler  and set on range and boil hard four minutes, stirring constantly. Serve hot. 
 
 
  TEA: 
Scald teapot. One teaspoonful of  tea  to each cup of  water.  Pour half the quantity of freshly boiled  water  on the  tea  and let stand three minutes on the back of stove. Add the rest of the  water  and serve immediately. Never boil. 
 
 
  COFFEE: 
One tablespoonful of  coffee  to one cup  boiling water.  Pour the  water  over the  coffee  and let stand on back of stove to drip, where it cannot boil, but will keep hot. Pour off and pour over  coffee  again to drip the second time. 
 
 
 
 Soup. 
 
   CREAM OF POTATO:  
Wash and pare a few  potatoes.  Cover with boiling  salted water  and cook thirty minutes. Drain and dry on back of stove. Rice them. Melt two tablespoonfuls  butter  and stir in one tablespoonful  flour,  add one pint of  milk  and cook two minutes. Put in  double boiler  and add one cup of  riced potatoes.  Cook five minutes, season and serve. 
 
 
  TOMATO BISQUE: 
One-half can  tomatoes  stewed until soft, season and rub through a sieve. Add a saltspoonful of  baking soda  and when the foaming stops add one tablespoonful of  butter.  Heat one quart of  milk  in a  double boiler  and add a tablespoonful of  flour  dissolved in a little  cold milk,  and two tablespoonfuls of  butter.  Cook ten minutes. Remove from stove and pour into  tomatoes.  Serve at once. 
 
 
   CREAM OF CELERY:  
Cut five heads of  celery  into inch lengths and cook until tender. Take out and rub through a sieve. Add the  celery 
 
 
to one pint of good  soup stock  and cook slowly one-half hour. Heat one cup of  cream  and stir into it one tablespoonful of  flour rubber  into one tablespoonful of  butter  and cook five minutes. Remove  stock  and  cream  from stove and pour together and serve at once. 
 
 
 
 Eggs. 
 
   BOILED FOR TYPHOID PATIENTS:  
Warm the  egg  so the shell will not crack. Put in a pail and pour over it one pint of absolutely  boiling water.  Cover tightly and staind on table for five minutes. Open, and  egg  should be creamy and easy to digest. 
 
 
  SHIRRED EGG: 
Break  egg  into buttered dish and set in  hot water  and bake two minutes or cook on top of stove till white is jelly like. Season with  salt  and  pepper.  
 
 
  STEAMED EGG: 
Drop  yolk of egg  into a blue cup with a half teaspoonful of  butter,  a little  salt  and  pepper.  Beat the  white  very stiff, add a very little  salt,  heap into the cup and cook in  boiling water  two minutes. 
 
 
  OMELET: 
Beat the  white of an egg  very stiff; add the beaten  yolk  slowly and a little  salt.  Put in a hot buttered pan and cook carefully for a minute or two. Fold half over and serve quickly. 
 
 
  BROUILLI: 
One-half cup of  meat stock  heated. Add four unbeaten  eggs,  four tablespoonfuls  cream,   salt  and  pepper.  Set the dish in a pan of  hot water  and cook over a hot fire, stirring constantly, till like a thick jelly. Serve on  buttered toast.  
 
 
 
 Oysters. 
 
   PAN ROAST:  
Toast a piece of  bread,  place in the bottom of a  baking dish.  Cover it with  oysters  (wiped dry) and season with  butter,   pepper  and  salt.  Bake until edges of  oysters  begin to ruffle. 
 
 
 
   PAN BROIL:  
Wipe  oysters  dry and drop in a hot pan in which a little  butter  has been melted. Add a little  salt  and cook till edges of  oysters  begin to ruffle. Serve immediately. May be served on  toast  also. 
 
 
  CREAMED OYSTERS: 
Wipe twelve large  oysters  and heat in a pan with a little  butter  until they ruffle. Have ready a half cup of  milk  cooked in a  double boiler  with a rounded teaspoonful of  butter  and a level teaspoonful of  flour  until it thickens. Add the  oysters  as soon as ruffled, season and serve. 
 
 
   BAKED IN SHELLS:  
Scrub  shells  and put in  baking pan  in hot stove. When the shells open remove the top shell, season with  butter,   pepper  and  salt  and serve as soon as edges are ruffled. 
 
 
  MACARONI AND OYSTERS: 
Break up half a package of  macaroni  into short lengths and let it boil in  salted water  until very tender. Drain. Lay the  macaroni  in a buttered  baking dish  and sprinkle with  salt,   pepper  and tiny bits of  butter.  Cover with a layer of  oysters  and  seasoning;  then another layer of  macaroni  and  seasoning.  Repeat until the dish is full, leaving  macaroni  on top. Bake in hot oven from four to five minutes. 
 
 
  OYSTERS AND CELERY: 
Stew two cups of  celery  in  salted water  until transparent and tender. Thicken half a cup of  rich milk  and pour over the  celery.  Heat a pint of  oysters  in their own liquor until the edges curl. Pour into the creamed  celery  and serve on  buttered toast.  
 
 
  OYSTER POULETTE: 
Four tablespoonfuls  butter,  melt and add three tablespoonfuls  flour,  and one cup  oyster juice,  and when smooth one cup of  cream.  Season with  salt,   cayenne,  and  nutmeg.  Cool slightly and add the beaten  yolks of three eggs  and cook slowly till smooth. 
 Heat one pint of  oysters  till their edges curl, drop them into the sauce and remove from the fire at once. Serve immediately. 
 
 
 
 
 
 Chicken. 
 
  CHICKEN JELLY: 
One pound of  meat,  one pint  cold water.  Crush  bones.  Cook slowly until reduced one-half. Season. Strain. Put away in cool place to jelly. 
 
 
  CHICKEN BOUDINS: 
One cup chopped cooked  chicken,  two tablespoonfuls  bread crumbs,  one-half cup  chicken broth,  two  eggs,   salt   pepper  and a little  parsley.  Mix all together and beat well. Bake in oven until brown. 
 
 
  CREAMED CHICKEN: 
Thicken a cup of  rich milk  with a tablespoonful of  flour  and two of  butter,  season with  salt  and  pepper.  Add two cupfuls of  cold chicken  and cook five minutes. Serve on rounds of  buttered toast.  
 
 
  PRESSED CHICKEN: 
Boil a  chicken  until tender; take out all the bones and chop the  meat  very fine. Season with  salt,   pepper  and plenty of  butter.  Add to the  liquor the chicken was boiled in  one cup  bread crumbs  made soft with  hot water,  and to this the chopped  chicken.  When heated take out and press into a mould. Use a weight. Serve cold. 
 
 
 
 Meat. 
 
  RAW BEEF  SANDWISH:  
Scrape lean round  steak  with a sharp knife. Spread the scraped  meat  on thin  buttered bread;  season with  salt  and  pepper  and cover with a piece of thin  buttered bread.  
 
 
  SCRAPED BEEF: 
Scrape lean round  beefsteak,  season and make the scraped  beef  into a little pat and drop on a hot, dry pan. Broil an instant, turn and broil the other side. Serve hot and rare. 
 
 
  STEAK: 
Remove all fat and cook over hot coals in a  broiler,  searing both sides quickly at first and then cooking more slowly afterward, or cook in a hot dry pan. Serve rare. 
 
 
  CHOP: 
Remove all fat and trim the bone. Cook in  broiler  or on a hot dry pan over a good fire four or five minutes. 
 
 
 
  BIRD: 
Singe and draw. Cut down the back and fold legs on breast. Place on a greased  broiler.  Cook rather slowly with the bone side next to the fire twenty minutes. Just before it is done turn it on the skin side and brown. Season by rubbing with  salt  and letting it stand one hour before cooking. Serve on  toast.  
 
 
  BACON: 
Broil in  broiler  or on a dry pan until very crisp and dry. 
 
 
 
 Vegetables. 
 
  SPINACH: 
Wash thoroughly and put on stove in kettle with one or two tablespoonfuls of  water.  Stir until juices begin to run out. Cook thirty minutes, add  salt  while cooking. Drain and press through a sieve. Season with  salt,   pepper  and  butter.  
 
 
  CREAMED CELERY: 
Wash and cut in small pieces; drop in boiling  salted water  and cook forty minutes. Drain and make a rich thickened  milk sauce  to pour over it. Season with  salt,   butter  and  pepper.  
 
 
  STUFFED POTATO: 
Bake a  potato.  Break open and scrape out the inside. Mash, add  salt,   pepper  and enough  cream  to make a smooth paste. Beat hard and pack lightly into the  potato skins.  Return to the oven and brown. 
 
 
  RICE: 
Pick over and rub with a cloth one cup of  rice.  Have ready three quarts of boiling  salted water.  Sprinkle in  rice  and cook thirty minutes or until tender without stirring. Drain in a  collander  and put in open oven about five minutes. Season with  salt  and  butter  and serve as a vegetable. 
 
 
 
 Desserts. 
 
  JUNKET: 
Heat one pint of  milk  luke warm. Add two teaspoonfuls  sugar  and  vanilla  to flavor. Pour into mould and put where it can stand without being disturbed. Then add two teaspoonfuls  Fairchilds' essence of pepsin  and stir gently twice. Serve as it is or with  cream  and  sugar.  
 
 
 
  BLANC MANGE SOUFFLE: 
One quart  milk,  six  eggs,  six rounded tablespoonfuls  sugar,  four rounded tablespoonfuls  cornstarch.  Simmer the  milk  in a  double boiler;  add  sugar  and  cornstarch,  dissolved in a little  cold milk,  and cook ten minutes after it thickens. Remove from fire and add the beaten  whites,  stirring lightly. Flavor with two teaspoonfuls  vanilla  and put in a wet mould to cool. 
 
 
  SAUCE FOR SOUFFLE: 
One and one-half pints  milk,  four and one-half tablespoonfuls  sugar.  Heat in  double boiler.  When it simmers pour over slightly beaten  yolks  and return to fire and cook till smooth. When cool flavor with  vanilla.  Serve cold, poured over the souffle. 
 
 
  BAKED CUSTARD (Six Custards): 
Melt and brown one-half cup  sugar;  add two tablespoonfuls  hot water.  Cover bottom of buttered  custard cups.  
 One pint  cold milk,  four  eggs,  two tablespoonfuls  sugar.  Beat  eggs  and  sugar,  add  milk,  mix well and pour into cups. Stand in  hot water  and bake twenty to twenty-five minutes in a moderate oven. Turn out at once and serve very cold. 
 
 
  ORANGE CREAM: 
 
 
  1/2 pint  milk.  
 1/2 cup  sugar.  
 1/2 pint  whipping cream.  
 1/4 box  gelatine (Knox).  
 3  egg yolks.  
  Juice of 8 oranges.  
 
 
 Heat  milk  in  double boiler,  add  gelatine  soaked in  cold water  and stir until dissolved. Beat the  sugar  and  yolks  until light, pour the hot  milk  over them; return to fire and cook two minutes. 
 Pour into basin, add the  juice of three oranges  and stand on  ice.  
 When cool, stir in  whipped cream;  put in wet moulds and put on ice to harden. Serve with  cream.  
 
 
  FARINA JELLY: 
 
 
  1/2 Pint  milk.  
 2 level tablespoonfuls  farina.  
 1/2 cup  sugar.  
 
 
 Cook in  double boiler  fifteen minutes. Pour over one-fourth cup of  Knox's gelatine  soaked in one-fourth cup of  cold water.  Add one teaspoonful  vanilla,  and beat until cool. Add one pint  whipped cream,  stirring very carefully. Put in wet moulds and serve cold. 
 
 
 
  TAPIOCA CREAM: 
Three tablespoonfuls  tapioca  covered with  water  and soaked three hours. Put in  double boiler  with one quart  milk  and cook one-half hour. 
 Beat the  yolks of four eggs  with one-half cup of  sugar  and two teaspoonfuls  vanilla  and stir into  tapioca  and cook five minutes. Put in buttered  baking dish.  Beat the  whites of the eggs  stiff, add four tablespoonfuls  pulverized sugar  and one teaspoonful of  vanilla  and drop on  tapioca  and brown in oven. 
 
 
  SNOWING PUDDING: 
One-half box  Knox's gelatine  covered with one-half cup of  cold water.  Let stand five minutes. Add one pint  boiling water  and set aside to cool. Add the  juice of three lemons  and two cups of  sugar.  When cool beat until white and stiff. Beat the  whites of four eggs  stiff and add to beaten  gelatine  and put in moulds to cool. Serve with  custard sauce.  
 
 
  CUSTARD SAUCE: 
Heat one quart  milk  in  double boiler  until it simmers. Pour over the  yolks of four eggs  beaten with four tablespoonfuls of  sugar.  Put back in  boiler  and cook until smooth, stirring constantly to keep from curdling. Flavor with  vanilla.  
 
 
  ORANGE PUDDING: 
Take five sweet  oranges,  cut into tiny pieces; lay in  pudding dish  and cover with one scant cup of  sugar.  
 Boil one pint of  milk  with a small piece of  vanilla bean,  a dessert spoonful of  sugar  and a pinch of  salt.  Beat the  yolks of three eggs  with one tablespoonful of  cornstarch  dissolved in one-half cup of  cold milk.  Stir into the hot  milk  and cook until smooth. Let it cool and pour over the  oranges.  
 Beat the  whites of the eggs  stiff and add one tablespoonful of  pulverized sugar,  and drop on the pudding and brown delicately in hot oven. 
 
 
  BAKED BANANAS: 
Wash  bananas  and take off a small strip from the side. Loosen the skins, but have them on. Put into a  baking pan  with a little  water.  Sprinkle with  sugar  and baste with  orange juice.  Bake one-half hour. When done pour over them a little  orange juice  and set away to cool. Serve cold. 
 
 
 
 
 
 
 Household Economy and Helpful Hints 
 "Resolved, That the women of this country ought to be enlightened in regard to the laws under which they live, that they may no longer publish their degradation by declaring themselves satisfied with their present position, nor their ignorance, by asserting that they have all the rights they want." 
 
 A Bit of Economy. 
  In case of any cookies where the sugar has been left out,  put the  cookies  (the baked cookies) through a  meat grinder,  then add one-half the amount of  butter  and  eggs,  a very little  flour  and enough  milk  to make the dough roll well. 
  Dry cake may be utilized in the same way.  
  MRS. W. L. THOMPSON, Seattle.  
 
 Perhaps all housekeepers do not know how good, much better than lard, are beef drippings, that is the fat saved where meat is roasted or stewed. In a large household, if all such fat be saved, the amount spent for lard or cotolene will be greatly lessened. 
 
  To Fry Old Fowl That It May Taste Like Spring Chicken. 
Dress  fowl  and cut up in pieces suitable to fry, then season with  pepper  and  salt  and roll in  flour  and drop in pan of boiling  lard,  turn until nicely browned; pour off most of the  lard  and put in sufficient  water  to cover the pieces; set in the oven and bake till the  chicken  is tender. This can be done with the oldest and toughest  fowl  and be as nice as spring chicken. 
  FANNY LEAKE CUMMINGS, M. D.  
 
 
  To Make Two Pounds of Butter Out of One. 
This makes real good  butter  for eating in cool weather when  butter  is high priced. Take one pound of  butter  in a vessel and warm until it can be beaten to a cream, then beat
 
 
into it one pint of tepid  sweet milk  and the  yolk of one egg,  adding  salt  to taste. 
 If kept in a cool place this is good and goes as far as two pounds of  butter.  Good for eating only, not cooking. 
  FANNY LEAKE CUMMINGS, M. D.  
 
 
  To Preserve Breadcrumbs. 
Put them in the oven to dry and keep them in a glass jar until needed. The uses of  bread crumbs  are many; indeed, the  breadcrumb  jar should hold an important place in the kitchen. 
 For the breading of cutlets and the making of many kinds of puddings they are indispensible. 
  MRS. ANDREW OSBERG, LaConner.  
 
 
  Maple Syrup. 
Two cups  sugar,  one teaspoon of  mapleine,  one cup  boiling water.  Pour  water  on the  sugar  and mapleine and stir until the  sugar  is all dissolved. Then strain through  cheese cloth.  Do not cook. This is excellent and will not sugar. 
 
 
  Stale-Bread Hot Cakes. 
The most delicious hot cakes that never toughen on cooling. Make  batter  as for ordinary hot cakes, only thicker and in small amount. Take  stale bread  and pour  boiling water  over it and let it stand until the  bread  is soft; lift out of the  water  and press out the surplus  water;  stir gently through the batter and bake as other cakes. These may be tolerated by the most delicate stomach, as they never become tough unless stirred too much in mixing  bread  into batter. 
  FANNY LEAKE CUMMINGS, M. D.  
 
 
  Peanut Butter. 
Shell a quart of  peanuts  and remove the skins, pass the  peanuts  through a  meat chopper,  grinding them very fine. Add one-fourth pound of good  butter  and mix with peanut powder, forming a paste, which is ready to spread on thinly sliced  bread.  
  MARIA HAYS McHENRY, Olympia.  
 
 
 
  To Fry Eggs. 
The ordinary fried  egg  of the restaurant is leathery and indigestible. 
 Never use  lard  or  butter,  but put into your frying pan sufficient  bacon or ham fat  to cover the bottom a half inch deep. When the  fat  is hot enough to brown potatoes break the  eggs  and put in very carefully; with a spoon or  pancake turner  keep the hot  fat  running over the tops of the  eggs.  When done serve immediately on hot plates. 
  MR. SAVAGE, Seattle.  
 
 When frying eggs: Have the butter in the pan melted but not hot; just before placing the pan over the fire add one teaspoon of hot water; cover closely to keep in the steam. The whites of the eggs will be creamy, not hard, when cooked. 
 In frying meat, if it is inclined to spatter, sprinkle flour over it. 
 Baked custard will curdle if the oven is too hot. To be sure of a smooth custard set the basin containing it in a pan of hot water. 
 In boiling dry beans, do not salt them until they are quite soft. Before the beans have softened do not put any cold water into the dish of boiling beans. 
 If you want a cereal coffee, use barley--the blue barley if it is obtainable--just as you would the real coffee, browning, egging, grinding and boiling. Try it and see how delicious it is. 
 On taking a pie from the oven, set it on something that will raise it from the table and allow the air to circulate under it, thereby preventing the lower crust from steaming and becoming soggy. 
 If you are making milk soup or any dish requiring much milk, do not salt it until just as it is served, or the milk will curdle. 
 By mixing a little milk in the water in which you boil
 
 
green corn, you will whiten it and prevent discoloration. Try this and see. 
 
 The Holy Stove. 
 O, the soap-vat is a common thing! 
The pickle tub is low! 
The loom and wheel have lost their grace 
In falling from their dwelling place 
To mills where all may go! 
The  bread tray  needeth not your love; 
The washtub wide doth roam; 
Even the oven free may rove; 
But bow ye down to the Holy Stove, 
The Altar of the Home! 
 Before it bend the worshippers 
And wreaths of parsley twine, 
Above it still the incense curls 
And a passing train of hired girls 
Do service at the shrine. 
We toil to keep the altar crowned 
With dishes new and nice, 
And Art and Love and Time and Truth 
We offer up, with Health and Youth, 
In daily sacrifice. 
 Speak not to us of a fairer faith, 
Of a lifetime free from pain-- 
Our fathers always worshipped here, 
Our mothers served this altar drear, 
And still we serve amain. 
Our earlier dreams around it cling, 
 Birght  hopes that childhood sees, 
And memory leaves a vista wide 
Where mother's doughnuts rank beside 
The thought of Mother's knees. 
 The woodbox hath no sanctity; 
No glamor gilds the coal; 
But the cook stove is a sacred thing 
To which a reverent faith we bring 
And serve with heart and soul. 
The Home's a temple all divine,
 
 
By the  Poker  and the Hod! 
The Holy Stove is the altar fine-- 
The Holy Stove is the altar fine-- 
Now, who can be the god! 
  MRS. CHARLOTE PERKINS GILMAN.  
 
 
  Fireless Cooker. 
A very good home-made fireless cooker can be made in the following manner: 
 Secure a  tin box with a telescope cover,  large enough to admit a good-sized kettle. This tin box is to be set in a  wooden box,  sides parallel, and made large enough to allow a space of five inches on all four sides and bottom. 
 First, fill the wooden box to the depth of five inches with well-packed, finely cut  hay,   chaff  or  straw.  Set the tin box inside, being sure that the top of the tin box cover comes even with the top of the wooden box. Fill the space around the tin box with the same packing material, and pack it down well. 
 Fit in  boards  securely at the top to hold the packing in place. Now make a hollow cover to fit over the top of the wooden box, five inches deep, and fill with the same packing material, allowing for a flange of one inch to slip down over the outside of the wooden box. For convenience put a handle on top of cover and one on each of two opposite sides of the wooden box. Use no hinges. Now the cooker is ready for use. 
 In preparing a meal, first fill the tin box with  boiling water,  place a piece of heavy  flannel cloth  over the top of the cooker and put cover on tightly. Prepare your vegetables and set them to boil on your cook stove in a vessel that will fit the inside of the tin box. As soon as they come to a boil remove the hot water from the cooker and transfer the vessel containing the vegetables into the cooker quickly and cover tightly with the flannel cloth spread over the top of the cooker under the cover. 
 In five hours the vegetables will be thoroughly cooked, retaining all of their original flavor. It takes two hours longer to cook meats than it does to cook vegetables. 
 I used a similar cooker one summer while in the mountains, and I assure you it was delightful on returning from a five hours' tramp in the woods to find my dinner nicely cooked, warm and ready to eat. 
 
 
 It saves fuel; keeps the odors of the cooking from circulating through the house; keeps the kitchen many degrees cooler in summer and retains all the original flavor of the vegetables. 
  EMMA SMITH DeVOE.  
 We have not deemed it necessary to give  receipes  for the Fireless Cooker. It is especially adapted for those foods that require long, slow cooking, such as cereals, baked beans, soups, etc. 
 As one uses it many different dishes will present themselves as best cooked in this manner. As a fuel saver it is an important factor in household economy, and as a means of keeping the house cool during the heated season it is beyond value. 
 
 
 Kitchen Measures. 
  Ten eggs............................................One pound 
 Four kitchen cupfuls................................One pound 
 A pint of liquid....................................One pound 
 One cup of butter..............................One-half pound 
 One quart of sifted flour...........................One pound 
 A teaspoon of liquid...............................Half ounce 
 A solid pint of chopped meat........................One pound 
 Three cups cornmeal.................................One pound 
 Two cups of granulated sugar.......An eighth of a teaspoonful 
 Four tablespoons of liquid....One gill or a quarter of cupful 
 
 
 
 
 
 
 German Cooking 
 (Contributed by Mrs. Alberta Rouss Janson.) 
 "The lack of direct political influence constitutes a powerful reason why women's wages have been kept at a minimum."--Carroll D. Wright, National Commissioner of Labor. 
 
  Sauer Braten. 
Take the amount of  meat  desired for a meal-- hare, venison or beef from the rump.  Lard the  meat  by threading a  larding needle  with fine strips of  fat salt pork  and drawing through parts of the  meat.  Into a sufficient quantity of  vinegar  to cover the  meat  put a few  juniper berries,  whole  cloves,   allspice,   bay leaves,   dried red peppers,  a slice of  lemon with rind on,  one-half small  onion.  Place the  meat  in the  pickle  and let remain for three or four days, turning each day. 
 When ready to cook roll the  meat  in  flour,  place in pan containing hot  fat  ( lard  and  butter ), brown quickly on all sides. Remove from pan and into the hot  fat  stir one-half cupful  flour  and teaspoonful  sugar.  Strain  spices  from the  vinegar  and add it to the  gravy.  Put  meat  into  gravy  and let cook until thoroughly done, adding  water  as the  gravy  becomes too thick. Before serving lift out  meat  and strain  gravy  into a dish in which has been placed one tablespoonful of  sour cream.  Serve  meat  and  gravy  separately. 
 
 
  Bismarck's Favorite. 
Take pieces of tender  veal,   pork  and  beef  of equal size, cut into dice about half-inch in size. Add one-quarter pound of  beef marrow,  one  onion,  one  carrot,  one  turnip  cut fine. Place in small, perfectly steam-tight vessel and let simmer until slightly browned, add one-half cupful of  water,  cover and place on moderately hot fire and let simmer until done, without uncovering. Should cook about an hour. 
 
 
 
  Wiener Schnitzel (Veal Cutlets). 
First dip the  cutlet  in  cold water,   salt  and  pepper,  and place on  meat board  and chop all over with dull, heavy knife, chopping in every direction. Dip in beaten  egg  and roll in finely chopped  bread crumbs.  Fry in pan containing sufficient  butter  and  lard  in equal proportions to allow for basting. Baste continually while frying. 
 
 
  Kraut Wickel (Cabbage Wrap). 
Boil until half done one large  cabbage,  or remove large leaves and chop small ones. Take one pound each of  veal,   beef  and  pork,  run through  meat cutter  and mix some of the finely chopped  cabbage,  about half as much as  meat.  Mix and take up a large spoonful of the mixture and place on one of the large  cabbage leaves,  spreading the meat mixture into a long roll. Roll the leaf into form of a sausage and tie with white thread. Place the rolls in pan with  butter  and  lard.  Add a small  onion  finely chopped. Simmer slowly in covered pan. 
 
 
  Cabbage with Mutton. 
Slice a  cabbage  thin. Put several spoonfuls  butter  in frying pan. Put in layer of  cabbage,  layer of  mutton,  sprinkle over it a few  allspice,  a little  salt  and small teaspoonful  sugar.  Continue the layers alternately, repeating  seasoning  between each. Use about one teaspoonful  allspice  to one medium-sized  cabbage.  A small  onion,  finely chopped, will also improve the flavor. Add enough  water  to barely cover bottom of pan. Cover and cook until  mutton  is thoroughly done. 
 
 
  Blitz Cohn--Lightening Cake. 
Six  eggs,  weigh them and add their weight in  sugar,   flour  equal to weight of four  eggs,   butter  equal to weight of two eggs,  grated rind of half lemon.  
 Beat the  yolks  and  whites of eggs  separately until light; add  sugar  and stir for fifteen minutes. Stir in the sifted  flour  lightly and stir in partly  melted butter  and  lemon rind.  The beating takes the place of  baking powder,  and if any  baking powder  is added it should not be more than a teaspoonful. 
 Butter the pan and sprinkle with toasted, finely rolled
 
 
 bread crumbs  and sliced  almonds.  Pour in cake batter and sprinkle sliced  almonds  over top. Bake in moderate oven. 
 
 
  S Cookies. 
Three-quarter pound  flour,  half pound  butter,  quarter pound  sugar.  Wash the  butter  free from salt. Add a pinch of  baking powder  to  flour.  One  egg, yolks  of two more  eggs.  Put ingredients together in  hash bowl  and chop lightly until all the  flour  is taken up by other contents. Take out of bowl onto board. Do not mould or knead with the hands, but press lightly into shape, so it can be rolled. Roll to about one-third inch in thickness and cut in strips about one-half inch wide and three inches long. Bend into shape of an S, lay in pan and bake in moderate oven. 
 
 
  Cookies. 
One-half pound  flour,  one-third pound  butter,  one-half pound  sugar,  one whole  egg,  one  yolk,   grated rind of one lemon,  one tablespoonful  sweet cream,  small cup finely cut  almonds.  Chop the ingredients together in  chopping bowl,  not mixing with the hands. When blended turn out on board and roll about one-quarter inch thick and bake. 
 
 
  Hazelnut Macaroons. 
 Whites of two large eggs,  one-half pound  powdered sugar,  stirred about fifteen minutes; quarter pound blanched  almonds  chopped fine; quarter pound  hazelnuts  chopped fine; pinch of  baking powder.  Flour the mixing board and roll to about one-half inch thickness. 
 
 
  Prune Pie. 
Cut open and remove stones from fresh  prunes.  Cover pan with dough and arrange the halved  prunes,  cut side up on dough. Cover with  sugar,  sprinkle with finely rolled  toasted bread crumbs  and a light sprinkle of  cinnamon,  about two tablespoonful  melted butter,  and bake without a crust. 
 
 
  Zimmersterne (Cinnamon Stars). 
 Whites of two large eggs,  one-half pound  powdered sugar,  one-half pound unblanched  almonds,  chopped very fine or ground, one spoonful  cinnamon,   grated rind of half a
 
 
lemon.  Beat the  eggs  to a stiff froth. Stir  eggs  and  sugar  together for fifteen minutes. Add  almonds  and small pinch of  baking powder.  Roll out about one-half inch thick. Cut in stars or small fancy shapes. 
 
 
  Pie Crust. 
Take five ounces  flour,  two ounces  butter,  one  egg,  a little  milk;  mix well together and roll thin. 
 
 
  Lemon Ice. 
One quart  milk,  one pound  sugar,   grated rind of half a lemon.  Let come to a boil in  double boiler.  Add the  juice of six lemons  and freeze immediately. 
 
 
  Pudding Sauce. 
Four  yolks eggs,  four tablespoonfuls  sugar,  one large cup  whipped cream.  Flavor to taste. 
 
 
  Apple Pie. 
Two  yolks eggs,  three tablespoonfuls  sugar,  three small  potatoes  boiled and grated. Stir  eggs  and  sugar  light and add  potatoes.  
 Line a pie tin with  pie crust  or  puff  paster   or a thin layer of  shortened raised dough.  Spread over the crust a layer of thickly sliced  apples.  Pour over it the batter and bake. 
 
 
  German Cookies. 
One and one-half cup  sugar,  one cup  butter,  three  eggs,  one teaspoonful  soda  dissolved in  hot water,  one cup chopped  walnuts,  one cup chopped seeded  raisins,  one spoonful  cinnamon,   flour  to make dough stiff enough to roll. 
 
 
  German Pancakes. 
Two  eggs,  one-half pint  flour,   milk  enough to make thin batter a little thicker than cream, one spoonful  butter  and  lard  melted,  salt.  Grease pan and heat well, pour a few spoonfuls of the batter into the hot pan, lift the pan and turn so that batter spreads over entire bottom, then pour off all except thin layer that adheres to bottom of pan. Return pan to fire and let cake brown on both sides. Put on heated plate, cover with  jelly  or  syrup  and roll. To be eaten immediately. 
 
 
 
 
 
 Miscellaneous 
 
  Chestnut Cream Soup. 
One quart of  milk,  three tablespoonfuls  flour,  three tablespoonfuls  butter,  one pound  chestnuts  blanched, boiled and mashed. Flavor with a little  onion juice  and  salt  and  nutmeg  if desired. A spoonful of  whipped cream  added just before serving improves the taste and appearance. 
 
 
  Puree of Sweet Potatoes. 
Six medium-sized  sweet potatoes,  boiled and pressed through a  vegetable press  or mashed. One quart of  milk,  one pint of  chicken stock.   Salt  and  butter  to taste, and if liked a little  mace.  A cup of  whipped cream  added just before serving will greatly improve the flavor. 
 
 
  Spiced Beef Appetizer. 
Prepare a  spiced vinegar  as for fruit pickles, only less highly seasoned. Cut very, very thin slices of  dried beef  in ornamental shapes--narrow strips, diamonds, etc., are easily cut with scissors. Steam the  beef  in the  vinegar  for one hour. Serve hot with  toasted wafters. -- A. S., in Good Housekeeper.  
 (A trial proves this recipe so very good that a special indorsement is added, lest it be rejected because so unusual.--The Editors Good Housekeeper.) 
 
 
  Tomatoes Stuffed with Succotash. 
Wash, wipe and remove a thin slice from the stem end six uniform-sized  tomatoes,  scoop out the inside, sprinkle with  salt,  invert, let stand one-half hour. Mix the pulp with one cup of  succotash;  stuff  tomatoes  and arrange them in a granite  dripping pan,  well buttered. Sprinkle the top of each with  buttered cracker crumbs.  Bake in a hot oven twenty minutes or until tender. Baste with  melted butter.  
 
 
 
  Mayonnaise Dressing. 
1 teaspoonful  mustard.  1 teaspoonful  powdered sugar.  1/2 teaspoonful  salt.  1/4 salt spoonful  cayenne.   Yolks of two raw eggs.  1 pint  olive oil.  2 tablespoonful  vinegar.  2 tablespoonful  lemon juice.  
 Mix the first four ingredients in a bowl, add the  eggs,  stir well with a spoon. Stir a little of the  oil  and if it thickens then add a little  lemon juice.  Then a little  oil  and then a little  vinegar.  By this time it will be thick and you can add much  oil  and the  vinegar  in limited amounts. We stir ours up with a  dover egg.  Later, not necessary to add the material drop at time provided the first thickens. We usually do not put in the full amount of  sugar  or of  mustard.  We never put in the full amount of  sugar  when the dressing is to be used for a meat salad. 
 For our family we often halve the recipe, but in winter it keeps so well that we sometimes make all. The  oil  does not want to be too cold in winter and the ingredients and dishes must all be cold in summer. I always put the  egg,   lemon  and dishes on the  ice  in summer. If it does not thicken, take a new  yolk,  beat a little and add the mixture. 
  HARRIETT TAYLOR UPTON.  
 
 
  Mrs. Thompson's Johnny Cake. 
Cream together  butter  size of a walnut, pinch of  salt  and two tablespoons  sugar.  Add one  egg  and beat all together. One and one-quarter teaspoonful  baking powder,  three-quarters cup of  yellow meal  and one and one-quarter cups  white flour.   Milk  to make thin batter. 
 
 
  Brown Bread. 
One cup  molasses,  one teaspoonful  salt,  one heaping spoon  soda,  two cups  sweet milk  and one of  sour milk,  three cups  cornmeal  and one of  flour.  Mix in order named. Steam three hours. 
 
 
 
  Mrs. Kendall's Johnny Cake. 
One  egg,  one teaspoon  salt,  two tablespoon  sugar,  one cup of  milk,  one cup of  cornmeal  and one cup of  flour,  sifted together.  Blueberries  added if obtainable. 
 
 
  Rolled Oats Rolls. 
Two cups  rolled oats.  Put to soak over night in one and one-half cups  sour milk.  In the morning add one beaten  egg,  one tablespoon  sugar,  one teaspoon  soda,   salt  and three-quarters cup  flour.  
  MRS. PURINGTON.  
 
 
  Billie's Brown Bread. 
Three cups  graham flour,  coarse; two cups  sour milk,  one cup  molasses,  two level teaspoons  soda  in a little  hot water,  pinch of  salt,  one-half cup seeded  raisins.  Steam three hours. 
  MISS CONLON.  
 
 
  Mayonnaise Dressing. 
One cupful of  olive oil,   yolks of five eggs,   whites of three eggs  ( yolks  and  whites  beaten separately), one level teaspoonful of  powdered sugar,  pinch of  cayenne  or  paprica,  one teaspoonful  salt.  
 Boil in  double cooker,  stirring constantly until a thick custard. 
 Let cool. Place in pan of  cold water  to hasten cooling. When cold add one cupful of  olive oil,  a little at a time, beating it all the time with a  Dover egg beater.  
  EMMA B. SMITH.  
 
 
  Cheese Fondue. 
Soak one cup of  bread crumbs  in two cups  milk.  Three  eggs,  beaten lightly, half tablespoonful  melted butter,   pepper  and  salt  to taste. Add last two cups  grated cheese.  Mix altogether and bake until brown. 
  Or one cup  bread crumbs  soaked in two cups  milk.  One cup  grated cheese,   salt  and  pepper.  Mix altogether and bake until brown on top. Serve immediately.  
  EMMA B. SMITH.  
 
 
 
  Fruit and Vegetables. 
Two medium-sized  apples,  four good-sized stalks of  celery,  one  carrot,  small head of  lettuce,  one  orange,  one tablespoonful of  sugar.  Chop  fruit  and vegetables and serve on  lettuce leaf  with  mayonnaise dressing.  
 
 
  Fruit and Nuts. 
One good-sized stalk of  celery,  two-thirds cup of  walnuts,  one  apple,  one  carrot.  Chop rather fine and serve with  mayonnaise  on  lettuce leaf.  
  MRS. J. G. MARX.  
 
 
  Fruit and Nuts. 
One-half  banana,  sliced lengthwise; one-quarter  orange,  one-quarter  apple  and one tablespoonful  English walnuts  chopped rather fine. Serve on  lettuce leaf  with  whipped cream.  Enough for one person. 
 
 
  Spanish or Mexican Beans. 
Two pounds of  Bayo beans,  one pound  salt pork  or  ham bone,  one  onion,  one heaping tablespoonful of  Eagle Chili powder.  Soak  beans  over night, drain, mix all together, cover well with  water  and cook slowly for four hours.  Salt  and  pepper  to taste. 
 
 
  Baked Potatoes. 
Select  potatoes  of a uniform and medium size. Wash them well and drop them in  boiling water,  into which has been added a pinch of  soda.  Boil four or or five minutes according to the size. Take out and put in hot oven and bake until brown. 
  MRS. CLARA RIPLEY SMITH.  
 
 
  Potato Peanuts. 
Soften two tablespoons of  peanut butter  with a little  boiling water  and add it to one cup of hot,  mashed potatoes,  seasoning liberally and beating until light. Shape into four
 
 
flat cakes.  Flour  lightly and brown in a little hot  fat.  Just before serving, pour over them a hot  tomato sauce  made by sifting and slightly thickening a cup of canned  tomatoes,  well seasoned. Or they may be served without sauce, garnished with  parsley.  
 
 
  Pepper Cups. 
Slice off the tips from as many small, ripe  peppers  as you have guests, remove the seeds and boil twenty minutes in  salted water  containing a dash of  vinegar.  Drain, stand them upright and fill with minced  chicken  or  veal,  prepared with  seasoned stock  as for jellied chicken. Set on  ice  to harden, placing a spray of curled  parsley  in the top of each for a garnish, or the caps may be boiled separately and replaced if preferred. 
  Olive oil  used as a substitute for butter in seasoning  string beans,   summer squash,   macaroni  and many other dishes gives a bland rich flavor much appreciated. 
 
 
  Sandwich Fillings. 
Equal parts of boned and skinned  sardines  and  cream cheese  mashed to a pulp together produce a combination which tastes almost exactly like goose liver pate and is much cheaper and not as indigestible.   Chipped beef,  chopped very fine and mixed with  mayonnaise,  is a simple, inexpensive and delicious  sandwish  filling. No one would ever be able to identify the  chipped beef.  It tastes much like chopped ham. -- M. C. D., in Good Housekeeping.  
 
 
  Salmon Loaf with Rice. 
One can  salmon  flaked or equal quantity fresh  salmon  boiled in  salt water,  two cups hot boiled  rice  (one cup raw  rice  makes the right quantity), two  eggs  beaten, two tablespoonfuls  melted butter,   juice of half small lemon,   salt  and  pepper  to taste. Add  liquor from salmon can.  Mix lightly with fork. Bake in covered pan set in  water  one and one-half hours in moderate oven. Serve with  drawn butter sauce,  made from half cup  butter,  two tablespoonfuls  flour,  one pint of  water.  Melt  butter,  stir in  flour,  pour in one pint  boiling water  and boil till clear. Turn loaf out on platter and pour  sauce  over it. 
  MRS. EMMA B. SMITH.  
 
 
 
  Salmon Loaf Steamed. 
One can  salmon  or equal quantity fresh  salmon  boiled in  salt water,  two  eggs,  half cup  milk,  four tablespoonfuls  melted butter,   salt  and  pepper  to taste, two cups  bread crumbs.  Steam in covered buttered dish one hour. 
 Dressing--One cup  milk,  one tablespoonful  cornstarch,  two tablespoonfuls  melted butter,  one  egg.  Scald the  milk,  add  cornstarch,   butter  and  eggs.  Cook one minute. Add  liquor from can.  Turn salmon loaf on platter and pour the dressing over it. 
  MRS. EMMA B. SMITH.  
 
 
  Hungarian Stew for Five Persons. 
Cut two pounds of good lean  roundsteak,   porterhouse  or  sirloin  without bones into one one-half inch squares. Chop a big  onion  into small pieces and brown these in two big tablespoonfuls of fine  lard  in a deep vessel. Then add  salt,  a small tablespoonful of paprica and the  meat.  Cover the pot and let it cook until the  meat  is half done, always adding enough  water  to keep it from burning. 
 Peel and cut meanwhile eight to ten moderately sized  potatoes  into squares and add them to the  meat  when half done. Cover the whole with about three inches of  water  and cook till the  potatoes  are soft. By that time the  meat  must be done and the  gravy  ought to have the consistency of good  cream.  Serve immediately. 
 
 
  Pressed Meat. 
Take three pounds  beef neck,  boil until very tender in plenty of  water;  take out of liquor and set away to cool. 
 Into the liquor put one cup of  rolled oats  or a little less quantity of  cream of wheat,  boiled into a jelly. 
 Chop  meat  with  onion  and  parsley,  according to taste, then mix chopped  meat  and the  jelly  together, season with  salt  and  pepper  to taste. Press in  bread tins  and set in oven five or ten minutes to brown. Set away for cold sliced meat. 
  MISS EMMA S. WOOD.  
 
 
 
  Summer Mince Meat. 
  1 peck  green tomatoes.  
 2 lbs.  raisins.  
 4 lbs.  brown sugar.  
 2 cups  suet.  
 1 tablespoonful  salt.  
 2 tablespoonsful  cinnamon.  
 2 tablespoonsful  allspice.  
  Juice 4 lemons.  
 Chopped  rind 2 lemons.  
 
 
 Chop  tomatoes  and let them drain. Put them in kettle with  cold water  enough to cover. Let come to a boil. Drain again. Then add  suet  and  raisins.  Cook thoroughly. Add one-half cup  vinegar  and the  spices.  Cook a little. Can while hot. Makes six quarts. 
  MRS. EMMA B. SMITH.  
 
 
  To Crack Pecans. 
Pour  boiling water  over the  pecans  and let them cool in the  water.  Strike the small ends in cracking and  salt  as you would  almonds.  
 
 
 Pineapples, How to Cut. 
 The toughness of pineapples is almost entirely eliminated by slicing the fruit up and down from stem to blossom ends instead of through the core. Thrust the fork into the blossom end to hold the pineapple steady, and slice until you come to the hard, pithy core, which can then be discarded.--Old Pineapple Grower. 
 
 
  Chestnut Cakes. 
Beat the  yolks of eight eggs  until very light and add to them the finely chopped meats from one-half pound of  mixed nuts.  Beat the  whites of the eggs,  and when stiff fold in lightly the puree from a pound of  chestnuts.  Cut and fold the  yolks  into the  whites,  add one-half teaspoon of  vanilla.  Bake in small pans in a slow oven for forty minutes. 
 
 
  Chestnut Glace. 
Two cups of  sugar,  one cup of  water  and a pinch of  cream of tartar  boiled until it takes on a slight amber tinge. Have the  chestnuts  shelled and blanched and dip them into the hot  syrup,  using a  hat pin  or sharp wooden  skewer  to lift them. 
 
 
 
 
 
 How to Carve 
 The first essential in carving, indeed the very foundation of all good work in this respect, is knowledge of the relative position of bones, joints, fat and muscles. It is an easy matter to cut straight and neatly a solid mass of meat, but it is quite another thing to carve scientifically a roast fowl or game with the bones still in place. So the first thing to be mastered is the anatomy of the joint or bird, and to thoroughly understand the direction in which the muscular fibers run. When this is accomplished more than half the work of carving is done. 
 A cool head, control of one's temper, a sharp knife, a seat of the right height, plenty of room, and a dish of sufficient size are of secondary importance, but all very necessary to rapid and graceful carving. 
 The knife, a most important element in good carving, should always be well sharpened on a steel before being brought to table--and it is good economy to have special knives for different meats. Use a long, broad-bladed knife for roast beef and all large joints. For poultry and small joints a smaller narrow-bladed knife should be used. 
 
 To Carve Roast Turkey. 
 Place the fork in the breast of the turkey, one prong being on each side of the bone. Grasp the handle of the fork with the left hand, and laying the flat of the knife (held in the right hand) parallel with, and close to, the neck, just above where the left wing joins the body; cut downward, reaching the joint. A slight pressure severs the cartilage, and a single sweep of the knife removes the wing. 
 To remove the left leg and second joint, put the knife into the flesh which holds the second joint, cut downward to the point where the second joint joins the carcass. Place the knife between the leg and the carcass, and make a downward sweep. A gentle pressure with the point of the knife will cause the leg and second joint to drop off. The breast should then be sliced, the slices running parallel with the breast-bone, and being cut wide and long and not too thin. 
 Next cut out the oyster bone by placing the flat of the knife against the vertebrae connecting the "Pope's nose"
 
 
with the carcass, and press the edge of the knife in the direction of the bird's neck, then turn the blade, and the leverage causes the oyster bone to fall into the dish. After removing the oyster bone, turn the dish and take off the right wing, leg, breast and oyster bone in the same way as on the left. 
 To remove the wish bone place the flat of the knife against the breast bone, and, keeping it pressed against the carcass, sweep it toward the neck. The breast bone must be moved last of all, as the fork is never taken out of it until that bone comes to be separated from the carcass. 
 
 
 Roast Chicken. 
 The directions given for carving roast turkey will also answer generally for roast chicken, except that the legs, being smaller, are not divided into so many parts. 
 
 
 Roast Duck. 
 Place the duck on the dish with the head at the left; insert the fork firmly across the ridge of the breast bone, and, beginning at the wing, cut the meat in long thin fillets parallel with the breast bone. The rest of the bird may be cut up in the same way as roast chicken. 
 
 
 Roast Goose. 
 Place the goose in the same position as the duck and carve in the same way. Never attempt to carve a goose as you would a turkey, as this always proves disastrous. Begin at the wing and cut down through the meat to the bone the entire length of the breast. Cut this until the ridge of the breast bone is reached, then remove the slices from the bone and cut the other side of the breast in the same way. Cut off the wing at the joint, tip the body over slightly, and cut off the leg. The wish bone, shoulder blade and collar bone may then be treated in the same way as in a turkey. 
 
 
 Shoulder of Mutton. 
 Place the shoulder on edge and cut slices from the top edge. These at first are mostly fat, and some of them should be served with lean cuts. Cut thin slices from the part above the knuckle and down to it. Then place the joint flat on the platter and slice from both sides of the blade bone. After removing this bone cut up the remainder, being careful to cut across the grain. One of the important points in carving mutton is to carve rapidly so that it may be served hot. 
 
 
 
 
 Sirloin of Beef. 
 In carving sirloin of beef first cut close to the back bone, straight down to the spine, slip the knife between the spine and the meat, and then cut into thin slices, serving a small piece of crisp fat with each helping. 
 
 
 Leg of Veal. 
 The hip bone should be removed before the leg is cooked. Place the joint on a dish with the thicker end to the right; carve slices from the thickest side of the leg bone first, and then from the other side. This will keep the face of the joint almost even. 
 
 
 Tongue. 
 The tip of the tongue being not so juicy as the thicker part should be carved first, as if left a day or so becomes dry and indigestible. Trim off the ragged thick end and remove the little bones, then slice as thin as possible, serving a slice of the thick part and a slice of the tip together. 
 
 
 
 
 
 Tables 
 
 Proportions. 
  5 to 8 eggs to 1 quart of milk for custards. 
 3 to 4 eggs to 1 pint of milk for custards. 
 1 saltspoonful of salt to 1 quart of milk for custards. 
 1 teaspoonful of  vanila  to 1 quart of milk for custards. 
 2 ounces of gelatine to 1 3/4 quarts of liquid. 
 4 heaping teaspoonfuls cornstarch to 1 quart of milk. 
 3 heaping teaspoonfuls of baking powder to 1 quart of flour. 
 1 teaspoonful of soda to 1 pint of sour milk. 
 1 teaspoonful of soda to 1 pint of molasses. 
 1 even teaspoonful of baking powder to 1 cup of flour. 
 1 teaspoonful of baking powder is the equivalent of 1/2 teaspoonful of soda and 1 teaspoonful of cream of tartar. 
 
 
 
 Tables of Weights and Measures. 
  4 gills--1 pint. 
 2 pints--1 quart. 
 4 quarts--1 gallon. 
 16 ounces--1 pound. 
 1/2 kitchen cupful--1 gill. 
 1 kitchen cupful--1/2 pint, or 2 gills. 
 4 kitchen cupfuls--1 quart. 
 2 cupfuls of granulated sugar or 2 1/2 cupfuls of powdered sugar--1 pound. 
 1 heaping teaspoonful of sugar = 1 ounce. 
 1 cupful of butter--1/2 pound. 
 4 cupfuls of flour or 1 heaping quart = 1 pound. 
 1 heaping teaspoonful of butter, or butter the size of an egg--2 ounces, or 3/4 cup. 
 8 round teaspoonfuls of dry material or 16 teaspoonfuls of liquid--1 cupful. 
 
 
 
 Time Table for Boiling Meats and Fish. 
  
 MEATS-- 
  
 Time. 
  
 Mutton......................... 
 Per lb. 
 15 min. 
  
 Potted Beef.................... 
 " 
 30 to 35 min. 
  
 Corned Beef.................... 
 " 
 30 min. 
  
 Ham............................ 
 " 
 18 to 20 min. 
  
 Turkey......................... 
 " 
 15 min. 
 
 
 
 Chicken........................ 
 " 
 15 min. 
  
 Fowl........................... 
 " 
 20 to 30 min. 
  
 Tripe.......................... 
 " 
 3 to 5 hours. 
  
 FISH-- 
  
 Time. 
  
 Codfish........................ 
 Per lb. 
 6 min. 
  
 Haddock........................ 
 " 
 6 min. 
  
 Halibut........................ 
 " 
 15 min. 
  
 Blue........................... 
 " 
 10 min. 
  
 Bass........................... 
 " 
 10 min. 
  
 Salmon......................... 
 " 
 10 to 15 min. 
  
 Small Fish..................... 
 " 
 6 min. 
  
 Lobster........................ 
 " 
 30 to 40 min. 
  
 
 
 
 
 
 Household Department 
 
  To prevent eyeglasses from steaming in cold weather,  rub the glasses thoroughly on both sides with a little  vaseline  or  cold cream,  then rub with tissue paper or cloth to clear the glasses. Glasses treated this way will not cloud or steam in the coldest weather for twenty-four hours. This treatment of the glasses should be made once a day for outdoor use. 
 
 
  To Boil Water Without Burning. 
To boil  water  without burning is a clever thing to do.  Water  to be palatable and healthy should only just come to a boil; that is, to the boiling point, then set aside, where it can be kept at this point until wanted for use. 
  Water  that is kept boiling soon losses its best flavor in the evaporation, and this leaves the old burnt material in the teakettle, and such  water  is not fit to drink. 
  MRS. JENNIE JEWETT, White Salmon.  
 
 
  Hard Soap for Laundry and Kitchen. 
Dissolve one can  Babbit's lye  or  potash  and one-half cup of  borax  in three and one-half pints of  cold water  at night, in a granite ware or iron kettle. Dissolve borax in the  water  before adding the lye. The next morning put five pounds of  grease saved from cooking bacon,  etc., in a kettle and bring it to a blood heat; put in one-half cup of  ammonia,  then add  grease  to the  lye  (not the lye into the  grease ) slowly, stirring until it thickens to the consistency of honey. Just as it begins to thicken add 10 cents' worth  oil of sassafrass.  Pour into a mould and let stand twenty-four hours in a cool place to harden. Cut in any size bars you wish. It improves with age. A convenient mould is found in paper cracker boxes, lining them with the oiled paper greased. 
  MRS. EMMA B. SMITH.  
 
 
 Cleaning and Laundry. 
 
 If   spots on goods   are obstinate in refusing to yield to usual methods, try them with a mixture of  ammonia  and  gasoline.  
 
 
 
  Sweeping --Wet  newspapers,  squeeze out all  water  possible, tear into small pieces and scatter over the carpets before sweeping them. You will be surprised to see how nicely the papers clean them. 
 
 
 Wash the   table silver   in  hot, clean soap suds,  wiping directly from the  suds  without draining, and they will rarely need polishing. 
 
 
   When handkerchiefs get dingy,   as they are apt to, boil them in  blue water,  and you will be surprised to see how it will whiten them. 
 
 Never set a nickle-plated article directly over the flame of a gas stove. Place a protecting plate between. 
 
   Copper and brass   may be quickly cleaned by dipping half a  lemon  in fine  salt,  and then rubbing over the stained objects, afterwards washing in  warm water.  
 
 
   Stains caused by sewing machine oil   can be removed by dampening with  liquid ammonia  before washing. 
 
 
 Equal parts of  olive oil  and  vinegar  makes a good  furniture polish  and will remove white stains caused by heat and hide scratches. 
 
 
 Cover a   grease spot on matting   with  French chalk  and sprinkle with  benzine.  Allow the benzine to evaporate and brush off the  chalk  and the grease spot will have disappeared. 
 
 
  Renovating Fluid. --One gallon  deoderized gasoline,  two ounces  alcohol,  four ounces  sulphuric ether,  one-half ounce  oil of wintergreen,  one-fourth ounce  lavender oil,   pulverized borax  one dram. Keep corked tight to prevent evaporation. 
 
  MRS. C.E.FERGUSON, Columbia City.  
 
 
 Making and Applying Wood Stains. 
 With the spirit of home-decoration that in these days is so general, much is missed by lack of knowledge in regard to wood stains and their preparation. This ignorance is not confined entirely to housekeepers, but prevails with many so-called professional painters. Many articles of furniture, as well as floors, can be much improved in appearance by the use of stains. 
 
 A beautiful   stain   when properly prepared can be made from any of the following pigments, viz:  Raw and burnt sienna,   raw and burnt umber  and  Vandyke brown.  Besides the foregoing,  carmine,   crimson lake  and  American vermillion  can be used to an advantage when prepared as directed below. 
 
 
 To make a stain from any of the materials named above it is best to buy it "ground in oil," for the reason that when mixed in the dry state it is liable to be grittey and does not produce as good an effect. 
 The writer's experience in making stains of any shade is that if the material is first mixed with a sufficient quantity of raw  linseed oil  to make it the consistency of thick cream, and then slowly brought to a boil over a moderate fire, and while boiling add a piece of yellow  beeswax  (in the proportion of a piece about the size of half a nutmeg to a pint) and allow to boil until the wax is melted and thoroughly mixed with the material, the stain has a better effect and lasts longer. After removing from the fire allow the mixture to stand a few minutes, and then thin with  turpentine  to whatever consistency you desire. Under no circumstances, however, should the turpentine be put in until after the boiling, as the presence of the latter would make the mixture very liable to take fire and probably endanger the maker's safety. 
   Raw sienna  as a stain produces a beautiful shade of   yellow.      Burnt sienna,  when properly thinned, produces a very nice   mahogany shade,     and in combination with  red oxide of lead  does very well for a   cherry stain.     Either  burnt umber  or  Vandyke brown  will make an excellent   black walnut stain.      Raw umber  makes a stain that some persons prefer to all others   for floors.      Carmine,  when combined with  burnt sienna,  produces a beautifully brilliant stain,   between a mahogany and a cherry.      Crimson lake  produces a beautiful   rose color   when properly diluted, and has an admirable effect when applied to the floor extending out from the washboards about eight inches around a room, having all the balance of the floor inside this border stained with raw sienna. It makes everything look cool and refreshing even on a sultry day.    American vermillion  when used as a stain should be very thin, and produces on a new, even surface a lovely   deep pink.    
 
 
 To obtain the best results from any stain, it should be varnished, but never until it is thoroughly dry. To apply any of the cheap, ordinary varnishes, which are made from rosin and other inferior materials, is a waste of money as well as time and labor. 
 A  No. 1 hard oil finish  is the proper  varnish  to apply. 
    If you desire a very brilliant gloss,   thin the finish with about a gill of raw  linseed oil  to a quart of the varnish. It
 
 
is a quick dryer and in twelve hours, in warm weather, it will be dry.  Never apply the finish just as you buy it, as generally it is too heavy (thick) to spread evenly.    Floors that have been stained and varnished with hard oil finish can from time to time be freshened up,   when the gloss begins to die away, by going over the floor with some raw  linseed oil,  in which has been melted, by boiling, some yellow  beeswax,  in the proportion of half an ounce of wax to three pints of  oil.  --Selected. 
 
 
 
  To obviate the trouble which often arises from trying to use dishes on the gas range too small to fit the racks,  cut squares from wire window screening to fit over the space and set the dishes upon it. 
 
 
 Any housekeeper, especially one who entertains a great deal, will find a  serving wagon  of great assistance. This can easily be made at home by putting  casters  on a  sewing table  and fastening  strips of molding  around the edge to prevent dishes falling off. A great many more soiled dishes can be piled upon it than can be carried out with the hands, and if a large enough table is selected an entire course can be brought in at one trip. 
 
 In addition to this, a little serving table placed within convenient reach of the hostess may be utilized to advantage. From it may be served the salad course, with its accompaniment of cheese and crackers, such relishes as celery, olives and the like, fruit, nuts and raisins. Bonbons and various candies would also find their place here, in addition to a  coffee percolator  with its following of  cream pitcher,   sugar bowl  and cups and saucers. In this way the coffee could be made right at the table, kept warm until wanted, and served without the hostess being obliged to so much as rise from her seat. 
 Any table large enough will do for this purpose. If you have no serving table proper, and concealed under a pretty luncheon cloth will look every bit as well as the most handsome bit of furniture that the shops have to offer. 
 
 
 
 
 Hints For Beauty and Hygiene 
 
  Cucumber Cream. 
Two ounces  cucumber juice,  one ounce  white wax,  one ounce   spermactei,   four ounces  almond oil,  one ounce  orange flower water.  
 Put the  oil  in a  double boiler  and when warm add  cucumber  after washing and chopping fine. Take large ripe ones and do not peel them. Let  oil  and  cucumbers  simmer for two hours. Add the wax,  spermacetti  and the  orange flower water  until it is creamy. Keep in a tight box. 
 
 
  For Rough and Cracked Skin. 
Equal parts of  glycerine  and  egg albumin.  Perfume this cream as you wish--a few drops of  perfume.  
 
 
  To Whiten Complexion. 
Mix a handful of well-sifted  wheat bran  with a pint of  white vinegar.  Let stand for four hours. Add the  yolks of five eggs.  Put into a bottle and keep corked fifteen days. This lotion may be applied to the face at night. 
 
 
  Nail Paste. 
One drachm powdered  carmine  (fine), two ounces fresh  lard,  twenty-four drops  oil of Bergamot,  twelve drops  essence of cypress.  
 Beat well together and heat in a  double boiler,  stir them to a smooth paste. To avoid staining the fingers apply the paste with a bit of old linen. Let remain a few minutes, then wipe off. 
 
 
  Hand Lotion. 
One hundred and two ounces  quince seed,  half pint  bay rum,  four ounces  rose water,  one hundred and two pints  distilled or soft water,  two ounces  glycerine,   juice of two lemons.  
 Pour  water  over  quince seeds  and let them stand over night, then strain and add other ingredients. 
  MARTHA G. RIPLEY, M. D.  
 
 
 
  To Keep Hands Free from Stain. 
Keep a bottle of  peroxide of hydrogen and ammonia  in the kitchen during the summer months. This will clean the hands and nails from unsightly fruit stains, especially berry stains.  Raw  tomatoes  are good for the purpose, but the recipe is the better.  
  MRS. CLARA RIPLEY SMITH.  
 
 
  Hair Remover. 
 Sulphide of barium,  31 SS;  oxide of zinc,  3 VI.;  carmine,  Gr. 1. 
 Some of this powder is to be mixed with enough  water  to make a paste. Apply to the parts and wash off in three minutes. 
  MRS. ABIGAIL RIPLEY SMITH.  
 
 
  Cold Cream. 
Two ounces  almond oil,  one ounce  cocoa butter,  one ounce  spermacetti  or  white wax,  two ounces  rose water.  
 Pour the  oil  into a bowl and cut the  butter  and wax into it. Place the bowl in a dish of  hot water  and set on stove until the ingredients are entirely melted. Remove and let slightly cool, but not harden. Have the  rose water  cold and beat the  oil  with an  egg beater  or silver fork, adding the  rose water  a spoonful at a time until all is added. The mixture should be creamy and very soft and refreshing to the face. A good skin food. 
  MAY GRINNELL.  
 
 
  Nail Powder. 
 Violet talcum powder,  one-half ounce;  boric acid  (pulverized), one-half ounce;  powdered starch,  one-half ounce;  tincture of carmine,  fifteen drops. 
 
 
  For Red Hands. 
 Honey,  one ounce;  almond oil,  one ounce;  juice of one lemon,   yolk of one egg.  Mix well. 
 
 
  Tooth Wash. 
Liquid.-- Peppermint,  15 drops;  alcohol,  one-half ounce;  rose water,  one ounce;  tincture of orris,  one-half ounce. 
 
 
 
  Toilet Water. 
 Alcohol,  one pint;  orange flower water,  one ounce;  essence of bergamot,  two drachms;   essense  of lemon,  one drachm;  oil of neroli,  twenty drops;  oil of rosemary,  six drops. 
 These ingredients, after being thoroughly mixed, are put into a bottle and tightly corked. 
 
 
  Carnation Toilet Water. 
 Oil of pink,  one ounce;  rectified spirits,  one pint. 
 
 
  Menthol Vinegar Makes a Good Headache Cologne. 
Three parts  menthol,  ninety-seven parts of  white vinegar.  
 
 
  Lotion for Bunions. 
 Glycerine,  two drachms;  carbolic acid,  two drachms;  tincture of iodine,  two drachms. 
 This is to be applied every day with a  camel's-hair brush pencil.  
 
 
  Powder for the Feet. 
 Tannin,  thirty drachms;  lycopodium,  three drachms;  alum,  one drachm. 
 
 
  Good Shampoo. 
Dry Shampoo.--Take the finest ground  white cornmeal,  add a little  powdered orris root  and sprinkle the powder through the hair. Massage the scalp and rub the powder over it. Shake the powder through the long hair, letting it stand for half an hour. Remove the meal from the hair with a long fibred brush. 
 
 
  Cold Cream. 
Melt together until soft:  White wax,  one ounce;  sweet almond oil,  two ounces;  cocoanut oil,  one ounce;  benzoin,  one-half ounce. 
 When the ingredients will amalgamate well, whip them with a fork until cold and of a cream-like consistency. Before whipping add a few drops of  bergamot  or  rose water.  
 
 
 
 
 Hints on Breathing. 
 The majority of people are too lazy to breathe; that is, to breathe properly and sufficiently. They get along with just as little air as possible, go blocks out of their way to avoid climbing a hill, and by so doing they never experience the exhilarating influence of deep, diaphragmatic breathing. If they run for a street car they blow and wheeze like a wind-broken horse. It is strange how one will economize on air, the cheapest thing in the world. 
 Don't be afraid to breathe the night air. It is the only air you can get at night except the vitiated air of a close room. 
 
 
 Hints on Bathing. 
 The drinking of an abundance of water, and the daily bath are actually essential to thorough cleanliness and health. 
 A daily before breakfast cold-water bath (tub, hand or shower) should be taken by everyone having sufficient vitality for re-action; if not, then tepid or warm water bath (not hot). 
 Hot-water tub baths should be avoided by the thin-blooded, neuralgic and very nervous person. If such a bath is taken it should be just before retiring. End a hot-water bath with a cold plunge or splash. 
 Never taken cold-water bath when fatigued, but a warm-water bath is restful. 
 Do not take any kind of bath directly after a hearty meal. 
 Do not take a warm or hot-water bath in a cold room. It will invariably be followed by a chilling sensation. 
 Do not exercise after, but before, bathing. If you have to exercise to get warm after a cold-water bath, it is a sure indication that your vitality is too low for such a bath. 
 A cold-water bath in a cold room (for one with sufficient vitality) is a positive luxury. 
 Children, especially, should have daily baths and frequent changes of underclothing. 
 
 
 Health Exercise. 
 It should be borne in mind that physical exercises of some kind should be taken daily by everyone. The end or aim of all exercises should be, primarily, health. The fewer
 
 
exercises the better, and then have them for a specified object. All exercises should be taken regularly daily; not as an irksome duty, but with the thought of health and strength. In the various employments of both men and women, the arms and legs receive more exercise than the trunk of the body. The trunk of the body contains the vital organs. It is to the strengthening of these that we must look for the freedom from disease. 
 
 
 What to Do on Arising. 
 First--Get all the pure air you can. 
 Second--Cleanse the teeth, rinse the mouth and gargle. 
 Third--Drink one or more glasses of cold water (not ice water; no, not hot water--too relaxing and no tonic effect). If constipated, put a teaspoonful of salt in the first glass of water. Omit the salt when no longer needed. 
 Exercise No. 1--Bend as far forward as possible without bending the knees. Keep the head up, and thus prevent dizziness. 
 Bend as far backward as you can without undue strain or losing your balance. 
 Be sure to bend the knees when going backward. Begin with the hands at the waist, but as soon "as you get the hang o' the thing," raise your hands high and swing your arms back over the head as you bend backward, then swing forward with all the stretch (upward and forward) that you can put into the movement. 
 Inhale as you swing the arms up and back, exhale as you swing them forward. Try to touch the tips of the fingers to the floor (without bending the knees). 
 Begin with five times (forward and back, counting one), continue gradually until you reach fifty. 
 Exercise No. 2--Stand erectly and firmly on both feet. Grasp an imaginary dumb-bell in each hand. Swing the right arm out to the side and high up over the head. Stretch the side muscles to the utmost as you swing the arm upward. As the right arm descends to the lowest possible point (without yielding anywhere but the waist) the left arm should swing out and up to the highest stretching point. Do not turn nor twist the body nor lean forward. Do not hold the breath, but inhale and exhale naturally. Begin with five times (both sides counting one). Continue gradually until you reach twenty-five. 
 
 
 Exercise No. 3--The "liver squeezer" consists of turning or twisting the body right and left, while otherwise retaining the body in an erect position. Do not allow the feet to move, nor the body to bend either forward or backward. Avoid jerking, but when going as far each way as possible, without straining, give just a little extra, steady pull as if to go "just a little farther." Begin with five (counting both ways one) and continue gradually until you reach fifteen. 
 Be as regular in these exercises as you are in your devotions; no, no, that will not do. Be as regular as you should be in your devotions. 
 Think of the benefit, the cleansing, the toning up that your stomach is getting by its internal bath during your exercises. I am sure if it could speak to you it would say: "I am so grateful." 
 Following these three exercises with a bath, either a tub or shower or hand (cold, cool, tepid or warm, preferably cold, or warm followed with cold). Follow the water bath with an air or sun and air bath. 
 Takes too much time? Only about twenty minutes when you get accustomed to it. Cut your morning nap a little short. It will pay you an excellent dividend for the time invested. 
 Is that all the exercise needed? That's all, and that's enough for the average person, if faithfully followed. 
 
 
 Science in the Kitchen. 
 The kitchen is the laboratory in which is compounded the life-sustaining elements by which the members of the family are nourished and equipped for the duties of life. It is the most important department of the home, and the home is the most important factor in the nation. The progress of civilization is traced by the advance of industrialism; and the first object of industrialism is the production of food stuffs. The family kitchen is the ultimate goal of the result of the best efforts of the united industries of the world. From it comes the life-giving energy which sustains our school children, our industrial workers, our business and professional men, our statesmen. Fathers, sons, daughters are dependent for their comfort and well-being upon a well-ordered, intelligently conducted kitchen. 
 The chemist who compounds medicine for the sick undergoes
 
 
a long course of special training before he is allowed to enter the laboratory and perform the important work of preparing medicines. The physician who prescribes the medicine, undergoes a different and even more arduous course of preparation. Would it not be better if the cook who prepares the chemicals by which the life and energy of the family is sustained, replenished or awakened were given some portion of the training bestowed upon these other professions? The physical well being of the well is as important as is that of the sick. The requirements of a body depleted by hard physical or mental labor requires as scientific and hygienic treatment as the invalid's, although more varied and pleasurable. 
 To arouse and stimulate the appetite that perhaps over-exhaustion, worry or depression has killed, to gratify the healthy, normal appetite without overfeeding and exposing the body to the evils of indigestion through over-rich, ill-assorted or ill-timed dishes, to supply bone and tissue building material to the growing, brain-nourishment to the student and the brain workers, blood-making foods to the aenemics, to forestall the physician and the chemist, is not this a more dignified occupation, a more philanthropic and humane calling than either of those which we are wont to regard as among the foremost professions! 
 The cook, the housekeeper, should know food and the food value and the peculiar properties of the different viands which she has in her storehouse, just as the chemist knows the medicinal values of the drugs and chemicals in his laboratory. She shuld study the individual needs of her group and arrange her menus to meet them, taking into account the tastes and physical peculiarities of the various members, as well as the time of the meal and the occupations which have preceded the meal or which are to follow it. 
 While cooking in the home is apparently an unscientific labor and often performed under crude conditions, considering other sciences, it is in reality the oldest of all sciences, reaching back to the very rim of existence of the human family. And since it owes its birth to the elemental, irradicable and avowedly unscientific emotion--love--it is perhaps doubtful if it will ever become an exact science, or be reduced to an exactly scientific basis. However, to every homekeeper nature bequeaths a legacy of intuition, of tradition, of desire, reaching back from her latest ancestress to
 
 
that early progenitor who first sought to enhance the comfort of her prehistoric family by improving through the labor of love the raw materials which nature afforded for their sustenance. 
 It may be that we are still too ignorant of the real science of life to determine the value of this "unscientific" element, and to say whether the preparation of food can be put upon a purely so-called scientific basis and brought to perfection by mechanical means. But while time is solving this open question, the facilities are daily increasing whereby the homekeeper may add to that facility and intuition which is the inherited experience of the race, the knowledge which the physician and chemist have gleaned for her benefit as well as their own. A study of the peculiar properties of the various foodstuffs at her command joined with her knowledge of the characteristics and requirements of those whose welfare she has in her keeping, will suggest to her a course in self-taught chemistry whereby she can prove herself worthy of her long lineage in the gentle art of wise and loving service. 
 
 
 Hints on Eating. 
 We should eat to live; not live to eat. As a rule we eat too much, too often, too ignorantly. One-fourth of what we eat keeps us, the remaining three-fourths we keep at the risk of our lives. Man is the only animal that will eat when ill. 
 Appetite is one thing; hunger quite another. Appetite is of the stomach, but hunger is of the mouth. A craving for food is as unnatural as a craving for drink (false stimulants). Both are abnormal. True hunger, as distinguished from appetite, is when the mouth fairly waters at the thought, mention, odor or sight of food. 
 What to eat? Anything that agrees with you. If you, knowingly, eat or drink anything that does not agree with you, you deserve all the punishment you get. Remember, we are not punished for our physical sins, but by them. 
 You should get yourself in a perfect condition through exercise and nutritious foods, perfect condition mentally as well as physically (for the mind, through auto-suggestion, plays an important part). 
 Fear nothing that you eat. If you fear it, do not eat it; if you eat it, do not fear it. Fear is negative and always
 
 
invites. If you fear dyspepsia, you'll get it. Instead of saying, "I can't eat this and I can't eat that," say instead, "Just show me anything wholesome, anything I like, that I can't eat." 
 Say good-by to every morsel of food that passes your lips. Say it as if you mean it, not as a Patti farewell, but with a confidence that you will never hear from it again. But, beware, do not let your stomach get it until the first miller, the mouth, is through with it. Also be happy and cheerful as you eat, for a sour countenance causeth a sour stomach. 
 
 The drinking of  distilled water  (or fresh  buttermilk ) will keep the veins and arteries so supple and free-running that there will be no clogging up, no deposit of irritating and calcareous matter around the joints, nor of poisonous waste in the muscles. It is the  stiffening and narrowing of the blood vessels  which bring on old age. This condition may be postponed anywhere from ten to twenty years by the free use of either  distilled water  or  buttermilk.  
 
 Make it a daily rule of your life to drink at least one glass of water when you get up in the morning, and one or two glasses on retiring at night; then work in enough between meals to make up your two quarts per day. 
  EDWARD B. WARMAN, A.M.  
 
 
 In the general effort toward the betterment of conditions, which characterizes the movements of our times, nothing is more important or more deserving of careful study than the procuring of pure, clean food. The women, homemakers and buyers of food, realize the importance of this element in the physical, mental and spiritual development of those whose welfare is her sacred charge. It is the women who will create public sentiment and public standards which will require makers and sellers of food to comply with the laws. It is the women who will first see the necessity of further regulations to enable them to procure pure, clean food. 
 The federal and state pure food laws have been enacted for the protection of the people. To arouse a greater interest in a subject which so affects the welfare of our homes and communities, the General Federation and all State Federations of Women's Clubs have created the "pure food committees." 
 
 
 Because "pure food" is a subject so within the realm of every woman's activity, the response to the plan of the National Federation Committee and all State Federation Committees has been so enthusiastic as to merit the name of a national movement on the part of women. 
 Because of this universal interest in pure food, the National Committee has asked all the women's clubs in the United States to concentrate their efforts upon three very important phases of pure food, to-wit: 
 First--The study of pure food laws and their enforcement. 
 Second--The improvement of the milk supply. 
 Third--The improvement of the sanitary conditions in provision stores. 
 The study of the pure food law and local conditions is a necessary foundation for this work. The General Federation of Clubs represents a membership of more than 300,000 women. When we realize what a splendid, intelligent force that is, it is not a matter of wonder that all over the United States in the last two years new pure food laws have been enacted in many states and in others old laws have been revised and improved in response to the interest women have shown on the subject of pure food. 
 The State of Washington has as good a pure food law as any of these United States. It closely follows the federal law and is operated successfully--that is, considering the immense territory and the limited number of deputies which the small funds alloted to this state department will allow. 
 The 105 Women's Clubs in the State of Washington represent a membership of nearly 4,000 women. Each club will give a part of this year's study to the pure food law and its application to local conditions. While our law is good, there are some things yet to be desired, and some provisions of the law which are not operated so as to get the best results under the law as it now exists. It does not require the spirit of a seer to foresee that when such a number of women give their intelligence and energy to the subject of pure food that we may expect "something doing" in our state. 
 The present Pure Food Commissioner of Washington is Mr. L. Davies, of Davenport. He will, upon application, send out copies of the "Bulletins of Pure Food" which his office issues for the benefit of the public. The bulletins contain long lists of almost everything to be found on our pantry
 
 
shelves and tells which are "legal" or "illegal." The distribution of these is one element of the educational work of the Pure Food Committee. 
 One of the important provisions of our law is that of State Chemist. And Washington is fortunate in having in this capacity Elton Fulmer, who is one of the professors in the State Agricultural College at Pullman. He is a chemist of national reputation, being one of the eight men who constitute "the National Committee of Standards of Purity of Food Products." He is the only member of this committee west of the Mississippi. He is an enthusiast in his work, and has written for the Pure Food Committee articles on the meaning of labels and other phases of the subject, which are of inestimable value as a means of giving to the public technical knowledge which will enable homemakers and merchants alike to buy more intelligently. 
 Milk, that most important article of diet, especially for the young, has received much intelligent attention from the State and Local Boards of Health. According to recent tests, at least one city in Washington was shown to have a purer milk supply than any other large city in the United States. The dairy conditions over the state are not bad, but "eternal vigilance is the price of pure milk." Complaints of suspicions of dairy conditions should be reported to the local Health Boards or to the State Veterinarian, Dr. S. B. Nelson, Pullman, Washington. Deputies will be sent to make inspections. 
 Market inspection is an open field for the hygienist and one much in need of intelligent and energetic criticism. Most merchants desire to have their stores in good condition and faults in the case of food are usually matters of oversight and not intentional. 
 It is a matter of thoughtlessness that leaves calery, for instance exposed to the dirt and germs of a busy street all day to be sent into our homes. Bread distributed about a city in baskets or partly closed wagons cannot, after passing through many hands, be clean when offered to a family at meal time. 
 Meat and fowls that hang in markets or lie in long rows on a counter, dishes of sausage or buckets of butter and lard that we see uncovered in meat markets, cannot be clean when exposed to the dust and dirt and flies. 
 Our state pure food law does not specifically provide for
 
 
this protection, but the general provision "to procure pure food for man and beast" might be construed to cover these points. In most of the large cities this point has received attention from the Boards of Health. But the Board of Health comprehends such a wide field that all that could be done has not been possible with the limited force. 
 In some of the cities of Washington a Pure Food Council, consisting of a member from the Board of Health and each Woman's Club, has been formed. The sole object is to all work together to obtain the best conditions which will give pure, clean food and all the blessings which follow in consequence. 
 This method of procedure is recommended by the Pure Food Committee to every town and city in Washington and has met with hearty response from every quarter. 
 Why may not Washington have the very best pure food conditions? The members of the Pure Food Committee of the State Federation of Women's Clubs are: Mrs. J. W. Mathews, Pullman; Dr. Sarah Kendall, Seattle; Mrs. E. A. Shores, Tacoma; Mrs. V. A. Marshall, Snohomish; Mrs. A. L. Billings, Lowell. 
 (Compiled from article by Jennie Wilhite Ellis, Chairman Pure Food Committee, W. S. F. W. C., in Tacoma Ledger.) 
 
 
 Progress of Woman Suffrage. 
 The friends of equal rights for women will have even a merrier Christmas than usual this year. Those who are fighting in a good cause have always reason to be happy, whether the immediate prospect looks bright or dark; but they have especial cause to rejoice when things are manifestly and visibly coming their way. Let us take a bird's-eye view of the progress of the suffrage movement up to date. 
 A hundred years ago, women could not vote anywhere, except to a very limited extent in Sweden and a few other places in the old world. 
 In 1838, Kentucky gave school suffrage to widows with children of school age. In 1850, Ontario gave it to women, both married and single. In 1861, Kansas gave it to all women. In 1867, New South Wales gave women municipal suffrage. In 1869, England gave municipal suffrage to single women and widows; Victoria gave it to women, both married
 
 
and single, and Wyoming gave full suffrage to all women. 
 In 1871, West Australia gave municipal suffrage to women. School suffrage was granted in 1875 by Michigan and Minnesota, in 1876 by Colorado, in 1877 by New Zealand, in 1878 by New Hampshire and Oregon, in 1879 by Massachusetts, in 1880 by New York and Vermont. 
 In 1880, South Australia gave municipal suffrage to women. 
 In 1881, municipal suffrage was extended to the single women and widows of Scotland, and full parliamentary suffrage in the Isle of Man. Nebraska gave women school suffrage in 1883. Municipal suffrage was given by Ontario and Tasmania in 1884, and by New Zealand and New Brunswick in 1886. 
 In 1887, municipal suffrage was granted in Kansas, Nova Scotia and Manitoba, and school suffrage in North and South Dakota, Montana, Arizona and New Jersey. In the same year Montana gave tax-paying women the right to vote upon all questions submitted to the taxpayers. 
 In 1888, England gave women county suffrage, and British Columbia and the Northwest Territory gave them municipal suffrage. In 1889, county suffrage was given to the women of Scotland, and municipal suffrage to single women and widows in the province of Quebec. In 1891, school suffrage was granted in Illinois. 
 In 1893, school suffrage was granted in Connecticut, and full suffrage in Colorado and New Zealand. In 1894, school suffrage was granted in Ohio, bond suffrage in Iowa, and parish and district suffrage in England to women both married and single. In 1895, full suffrage was granted in South Australia to women both married and single. In 1896, full suffrage was granted in Utah and Idaho. 
 In 1898, the women of Ireland were given the right to vote for all officers except members of parliament; Minnesota gave women the right to vote for library trustees; Delaware gave school suffrage to tax-paying women; France gave women engaged in commerce the right to vote for judges of the tribunals of commerce, and Louisiana gave tax-paying women the right to vote upon all questions submitted to the taxpayers. In 1900, Wisconsin gave women school suffrage, and West Australia granted full parliamentary suffrage to women both married and single. 
 
 
 In 1901, New York gave tax-paying women in all towns and villages of the state the right to vote on questions of local taxation, Norway gave them municipal suffrage, and the Kansas Legislature voted down almost unanimously and "amid a ripple of amusement" a proposal to repeal municipal suffrage. 
 In 1902, full national suffrage was granted to all the women of federated Australia, and state suffrage to the women of New South Wales. 
 In 1903, full suffrage was granted to the women of Tasmania, and bond suffrage to the women of Kansas. 
 In 1905, Queensland gave women full suffrage. In 1906, Finland gave full national suffrage to women and made them eligible to all offices, from members of parliament down. 
 In 1907, Norway gave full parliamentary suffrage to the 300,000 women who already had municipal suffrage, Sweden made women eligible to municipal office, Denmark gave women the right to vote for members of boards of public charities, and to serve on such boards; Russia gave women of property a proxy vote in the election of members of the douma, England made them eligible as mayors, aldermen and county and town councillors, and Finland elected nineteen women to parliament. In 1908, Denmark gave municipal suffrage to all women who are taxpayers or the wives of taxpayers; Michigan gave tax-paying women the right to vote on questions of local taxation, and Finland elected twenty-five women to parliament. 
 Political sagacity has been defined as the power to tell a band wagon from a hearse.--A. S. B., in The Woman's Journal. 
 
 
 
 
 
 How Washington Women Lost the Ballot 
 (By Adella M. Parker.) 
 How the women of Washington lost the ballot, though the men twice voted it to them; how Tacoma's "boss" gambler attacked the law to get "his man" out of the "pen"; how a bartender's wife rushed a case through the courts and refused to let it go higher; how, in '89, the ballots were "marked" before they came from the press--this is the story of how Washington women were tricked out of their political rights. 
 Women first voted in Washington in 1884. They were enfranchised by the legislature of the previous year. They voted during '85 and '86, and they voted so well that they drove most of the thugs and gamblers over into British Columbia, and the British themselves were forced to enfranchise women "in self-protection," as was stated by the honorable member who brought in the bill. 
 The women of British Columbia still have the ballot. There are no courts on the British side to question acts of parliament. But in Washington, though the suffrage laws have never been repealed, woman's right to vote was denied by the courts in '87, the power of the legislature to give her the right to vote was denied in '88, and in '89 she was counted out by a ballot "marked" in the printing. 
 Harry Morgan, "boss" gambler of Tacoma, made the first attack upon the suffrage laws. It was he who was back of the famous case of Harland vs. Territory (3 W.T.), which first denied the women the right to vote. Harland was a henchman of Morgan who had been convicted on a felony charge and sent to prison. Both men and women sat on the jury which brought in the verdict, and Morgan challenged the right of women to act as jurors. 
 The right of women to serve on the jury depended upon their right to vote. For three years they had been voting, unchallenged, and they had been serving as jurors with such marked ability as to call forth the most favorable comment for their capacity to enforce the law. 
 
 
 But woman's capacity in this respect did not recommend her to Harry Morgan, and he was determined to drive her from the courtroom. Defeated in Harland vs. Territory in the lower court, he appealed to the higher. 
 And he won. Harland vs. Territory was decided in favor of Harland. Judge George Turner wrote the opinion, holding that women had no right to sit on the jury because the law granting them the privilege was not given the proper title. 
 The title of the bill was "An act to amend Section 3050 of Chapter 238 of the Code of Washington." Nineteen other laws passed by the same legislature had been headed in the same way and the very bill authorizing the sitting of the court which pronounced this decision was one of them. Yet, though nothing was urged against these other laws, the suffrage law was declared void. 
 This decision was made by a divided court. Chief Justice Roger S. Greene and Judge John P. Hoyt both held the suffrage law to be valid. But Judge Hoyt was disqualified from sitting in the case because he had been the trial judge in the lower court. Had he been qualified to act the validity of the law would have been sustained, but, as it was, it was possible for two men--Justices George Turner and William Langford, both appointees of Grover Cleveland (peace to his ashes!)--to deprive all the women in Washington of the ballot on a mere technicality which was not urged against scores of other laws and one which was later overthrown by a unanimous court; for this ruling was completely reversed in Marston vs. Humes (8 Wash.) four years later. Judge Hoyt, with the full bench concurring, delivered the opinion of the court, and after making an exhaustive survey of the cases, cited in support of the decision in Harland vs. Territory, he makes the comment that if the learned judges who made that decision had read the cases which they cited they would have decided the case the other way. He excuses them on the ground that there were few books in the territory and that digests are often misleading. 
 But Harland vs. Territory did not finally take away from Washington women the right to vote. This case was decided in February 1887. The legislature which met the following winter had already been chosen by the votes of both men and women, and during that session a new suffrage
 
 
law was passed, having a sufficient title to bring it within the ruling of the court. 
 This law was passed early in 1888. In April of that year women voted at the spring elections, but in Spokane one woman's vote was challenged, while the votes of all the others were accepted by the election officials. 
 The vote of Mrs. Nevada Bloomer was refused. Mrs. Nevada Bloomer was a bartender's wife, and she at once brought an action for $5,000 damages against Todd and other election officers for the injury she sustained by being deprived of her vote. 
 On April 9, 1888, George Turner resigned from the Supreme Bench and became an attorney in this suit, defending the election officials. 
 The case of Bloomer vs. Todd (3 W. T.) was rushed through the courts at a lively rate. Though the Supreme Court was a year behind its docket, this case was advanced on the calendar and decided in four months. Four of the five judges then making up the court concurred in the view that Mrs. Nevada Bloomer had suffered no injury because she had no right to vote. 
 Chief Justice Jones wrote this opinion, which followed Judge Turner's brief. The territorial legislature had failed to give Mrs. Navada Bloomer the right to vote, not because it had meant to withold the right or had wished to do so. The legislature had passed a suffrage law and there was this time no defect in its title. But the legislature hadn't given Mrs. Nevada Bloomer the right to vote because it couldn't. 
 In this decision the court did not assume that Congress had no right to authorize the territory to enfranchise women, nor does it claim that the organic act under which the territory was organized expressly excludes women from the ballot. In fact, the court admits that Congress does authorize the territory to enfranchise "citizens," barring the criminal and the insane, and the court will not, of course, claim that woman is not a citizen; but, the court, following closely still the brief of the Hon. George Turner, did find that Congress should have put the word "male" before the word citizen in the organic act, and inasmuch as Congress did not put it in, but, in fact, left it out, the court took the liberty to amend this act of Congress by inserting it. 
 The amended act now read that the territory could enfranchise
 
 
only "male" citizens, and, of course, this barred Mrs. Nevada Bloomer. 
 Now, at this time the women of Wyoming Territory had been voting for twenty years, and in Utah also women were voting, and in at least two cases Utah women had taken to the United States Supreme Court questions similar to that involved in this action and had won them. So, willing friends at once came to the aid of Mrs. Bloomer. Funds were placed at her disposal. That $5,000 might still be hers if she would carry the case to the United States Court. But Mrs. Nevada Bloomer refused. She was perhaps convinced that she had no right to vote, for nothing could induce her to pursue that $5,000, even with all her expenses paid. 
 Bloomer vs. Todd was decided in August, 1888. When the statehood bill was rushed through the next winter the reason for the haste was plain. Women were to be excluded from voting for members of the constitutional convention, and suffrage was to be left out of the new state government. As four-fifths of the women were voting at the previous elections, no other method could have been successful in accomplishing this result. 
 Members of the constitutional convention were to be elected in May. Had Mrs. Bloomer consented to carry the case up, the federal question involved might have been decided before this time. To start a new action and reach a decision within this time was impossible, and any other course might delay statehood. The women were begged not to do this, and all were eager for admission to the Union. 
 Furthermore, the women were assured that if they would trust to the chivalry of the men suffrage would be incorporated into the new constitution. 
 So the women trusted to the chivalry of the men, and when the constitutional convention met two of the seventy-five members were in favor of suffrage for women. This is the statement of Henry C. Blackwell, who canvassed it thoroughly. 
 Neither woman suffrage nor prohibition was inserted in the constitution, but they were presented as separate amendments at the same election. Considering the make-up of the convention, this may seem a remarkable concession, but in the light of later events but little risk of enacting them into law appears to have been run. 
 The prohibitionists at the fall election had not put any
 
 
ticket in the field, with the understanding that the republicans had printed a ballot marked in advance, voting down the amendments, and had even printed it on the prohibition printing press. 
 There are men in Seattle who know just how this trick was turned. It was generally believed at the time that agents of a large wholesale liquor house not having its headquarters in Portland, had offered to print all the republican ballots for the whole state without cost to the party if allowed this privilege. (There was no Australian ballot system in the territory. Each party got out its ballots and gave them out at the polls.) 
 These facts are known. The small printing office of the Leader--the prohibition paper--at Third and Wall streets in Seattle, was hired for forty-eight hours, under lock and key, to print the republican ballots. No one in the Leader office was employed on the work. Printers were brought from elsewhere, the work was done and the office had been thoroughly cleaned up when the Leader staff regained possession. 
 In cleaning up the press a crumpled ballot was found shoved down behind it. This was the first intimation of any irregularity. A member of the republican committee was confronted with it. He claimed that only 2,000 or 3,000 of these fraudulent ballots had been printed--"vest pocket" votes for the liquor interests. He finally admitted that there were 60,000 or 70,000, but the press registered 180,000. 
 It was three days before election. The prohibitionists sent out 125 telegrams, "Watch for fraudulent republican votes." Many points, of course, could not be reached. Large numbers of the ballots were returned to headquarters and clean ones demanded or none. But thousands of these marked ballots were given out on election day, and, in spite of challenges, thousands were voted and counted. The amendments were lost, but a change of one vote in twelve would have carried them. 
 
 
  PROTECTION TO AMERICAN INDUSTRIES 
AND AMERICAN LABOR. 
REPUBLICAN TICKET.  An image of an eagle with a seal on its breast, stars scattered between its outstretched wings, and arrows grasped in its talons rising above two crossed flags.  
 Election October 1st, 1889. 
  For Representative to 51st Congress 
 JOHN L. WILSON 
 For Governor 
 ELISHA P. FERRY 
 For Lieutenant Governor 
 CHARLES E. LAUGHTON. 
 For Secretary of State 
 ALLEN WEIR 
 For State Treasurer 
 ADDISON A. LINDSLEY 
 For State Auditor. 
 THOMAS M. REED 
 For Attorney General: 
 WILLIAM C. JONES. 
 For Superintendent of Public Instruction: 
 ROBERT B. BRYAN 
 For Commissioner of Public Lands: 
 WILLIAM T. FORREST 
 For Judges of the Supreme Court 
 RALPH O DUNBAR. 
 THEODORE L STILES. 
 JOHN P. HOYT. 
 THOMAS J. ANDERS. 
 ELMON SCOTT 
 FIRST--For the Constitution 
 Against the 
 Constitution  
 SECOND--For Woman Suffrage. 
 Against Woman Suffrage. 
 THIRD--For Prohibition. 
 Against Prohibition 
 FOURTH--For the Permanent Location of 
 the Seat of Government 
 
 
 King County Republican Ticket. 
 For Judge of the Superior Court, 
 JULIUS A STRATTON 
 For County Clerk. 
 M. M. HOLMES 
 
 
 Legislative Ticket. 
 For State Senators 19th Senatorial District, 
 W. D. WOOD, 
 J. H. JONES, 
 O. D. GUILFOIL, 
 J. R. KINNEAR, 
 W. V. RINEHART. 
 For Representatives King County, 
 J. T. BLACKBURN, 
 W. C. RUTTER, 
 W. H. HUGHES, 
 ALEXANDER ALLEN 
 W. 
 I.  SHINN, 
 GEO. BOTHELL, 
 F. W. BIRD, 
 FRED J. GRANT. 
 
 
 
 
 
 Some Legal Opinions 
 All citizens 21 years old, and not convicted of any crime which would deprive them of the legal right to vote, should have equal privileges under the law.--William G. Cochran, Sullivan, III., Circuit Judge Sixth District. 
 Women cannot be safe until they have the ballot; men cannot be safe until women have it. The State needs everyones's contribution of thought and action--women's as well as men's--and that now needs women's a little the most.--Henry D. Lloyd, Chicago. 
 Ballot restrictions should not be drawn at the line of sex. In the social economy the responsibilities of woman are no less important than those of man, and these responsibilities she assumes and bears with splendid honor and credit to her sex. 
 I am a devout believer in "equal rights for all and special privileges to none." Democracy has thoroughly exploded the long-time myth of the inequality of woman. I am persuaded there can be advanced no sound reason, morally or intellectually, against her polititcal emancipation.--Walter L. Manny, State's Attorney Brown County, State's Attorneys' Association of Illinois. 
 That only is a true republic in which every mature, moral and intelligent human being is allowed to vote.--Thomas Taylor, Jr., Master-in-Chancery, Lakeside, III. 
 The laws of Illinois for and in aid of good morals will be better and more surely enforced when the women have the same rights with men in selecting officers to enforce such laws. I always have been in favor of their right to vote."--W. Scott Edwards, County Judge Fulton County. 
 "Women's rights under the law should equal her responsibilities before the law."--David S. Geer, Chicago. 
 With unrestricted male suffrage, I am inclined to believe we should have unrestricted female suffrage. It would, in my opinion, largely neutralize the evil effects of unrestricted male suffrage.--William J. Franklin, County Judge McDonough County, Illinois. 
 An unrestricted suffrage is dangerous in proportion to the moral tone of those who exercise it. To raise the moral
 
 
tone safeguards the suffrage pro tanto. To extend the suffrage to women will raise the moral tone. While the country would be benefited by a restricted suffrage, such restriction should apply without regard to sex.--Henry C. Ward, County Judge Whiteside County, Illinois. 
 I deem it a disgrace to allow the negro and the Dagoes to vote and make our American ladies stand back. Suffrage is not a question of sex, but of moral fitness. Our women bear their share of the government's burdens and are not allowed representation. It is wrong.--Charles B. Thomas, County Judge Hamilton County, Illinois. 
 Taxation without representation is unpopular from our earliest history. Equal rights to all and special privileges to none will never cease to be a popular sentiment in the American heart. I am in favor of the women of this country having a voice in the making and the executing of the laws in which they are equally interested with men. The proper exercise of the elective franchise and the purity of the ballot is most essential for our country's welfare. The women of the land surely have an equal interest with men in the country's weal or woe. Give them the ballot and they will use it for the country's best good.--P. W. Gallagher, Judge of City Court of Canton, III. 
 I have always been in favor of the equality of men and women before the law, including full suffrage for women. I presided at the birth of the American Woman Suffrage Association at Cleveland in 1869.--James B. Bradwell, former County Judge, Editor Chicago Legal News. 
 Believing in equal rights for all, I am in favor of extending the right of suffrage to women upon the same conditions that it is granted to men. The suffrage ought to include everyone capable of properly and intelligently exercising the right.--James H. Cartwright, Judge Supreme Court of Illinois. 
 I favor full suffrage for women. 
 1. It will enable them to better protect their persons and their property. 
 2. It will tend to purify politics. 
 3. Because men and women can govern better conjointly than either can separately. 
 4. Because women have as much right to the ballot as men, and it is only a matter of justice to give it to them. 
 The accident of sex should make no difference in human
 
 
rights.--Murray F. Tuley, Chicago, Circuit Judge Cook County. 
 If the women of this State desire the right to vote it should be accorded to them. The question is not whether thus the people of the State would be better governed. For under the principles and traditions of American liberty, men and women, too, are entitled, not merely to a good government, but to self-government. Any possible deterioration in this regard, which I should not, however, anticipate, would be more than compensated by the indication of this great underlying principle of American constitutional liberty.--S. S. Gregory, Chicago. 
 There never was an argument advanced against woman suffrage which would not equally apply to teaching women the alphabet.--Edward Osgood Brown, Chicago, Circuit Judge Cook County. 
 
 
 
 
 
 
 ADDITIONAL RECIPES. 
 Handwritten inscriptions 
 Banana Chutney 
 1 cup sugar 
 The above line is crossed out in the original text. See page image. 
 Slice six bananas thin 
& mix with a pound of finely 
cut Spanish onion & one half 
a pound of chopped dates-- 
Pour over 1 1/2 cups best vinegar 
boil until tender. Mash fine, 
then add 1/4 lb crystallized ginger 
cut fine, 1 teaspoonful curry 
powder, 1 teasp salt, 1/2 lb syrup 
Boil again--seal while hot. 
 California Chutney 
 1 cup uncooked prunes-- 
1 1/2 cups vinegar 
2 cups brown sugar 
1 teasp. dry mustard 
1/2 teasp cinnamon 
1/2 teasp salt -- 1/8 teasp cayenne 
2 cups chopped apples-- 
1 cup seedless raisins--1 cup chopped 
onion--1 cup canned or fresh 
tomatoes 
 
 
 ADDITIONAL RECIPES. 
 Handwritten inscriptions 
 Directions--Banana Chutney-- 
(preceding page)-- 
 California Chutney-- 
 Boil prunes ten minutes--then 
remove pits & chop-- 
Combine vinegar with sugar, 
mustard, cinnamon, salt, & cayenne 
When it boils, add apples, 
prunes, raisins, onions & tomatoes 
Continue boiling until mixture 
is desired consistency, about 
30 minutes, stirring often to 
prevent burning--Pour into 
sterilized jars & seal while hot-- 
 
 
 ADDITIONAL RECIPES. 
 Handwritten inscriptions 
 Dr. Mayo's Recipe for Rheumatism--(Laxadine) 
 1 qt. of cold water 
juice of three lemons 
1 tablespoonful Baking Soda 
(Ditto) Cream of Tartar & Empson Salt 
Shake, a glass three or four times 
daily. 
 
 
 ADDITIONAL RECIPES. 
 Handwritten inscriptions 
 grapefruit-meringue Half Shells 
 2 g.f., 1/4 cup sugar, whites, 2 eggs-- 
1/4 cup cocoanut; Fold g. f. pieces into meringue 
sprinkle with cocoanut; & top with g. f. pieces 
Brown in slow oven (300°) about 20 min-- 
(*add gradually) serve hot--or cold 
 Cranberry O. relish in Shells 
 4 cups (1 lb) cranberries 
2 
 unpelld  oranges--2 cups sugar-- 
Put O & C thru'  grinder --mix sugar--& let 
stand a few hrs. serve in shells-- 
(garnish for meats) 
 Carotene Salad. 
 1 1/2 cups O. pieces 
1 1/2 " finely cut carrot 
1/2 cup raisins 
1/2 cup peanuts 
any kind dressing 
garnish with raisins 
 All Season Salad 
 1 cup or. pieces. 2 cups diced apples 
1/2 cup diced celery--1/2 cup walnuts 
form lettuce cups--mayonaise made with 
sunkist lemon juice. 
 Cocktail 
 O. & L. juices--3 cups charged water or ginger ale 
1/2 cup sugar 1 cup g. juice 
a few gr. of salt--1/2 " lemon juice. 
pour over cracked ice in coctail glasses 
garnish sprigs of mint--or maraschino cherries. 
 
 
 ADDITIONAL RECIPES. 
 Handwritten inscriptions 
 Orange Marshmallow Dessert 
 1 1/2 cups orange juice 
1/2 lb (32) marshmallows 
1 tbsp. lemon juice 
O. sections (20.) melt in  double boiler  
pour over O sections--chil 'til stiff-- 
(Serves four) 
 Club Fruit Plate 
 Lettuce cup. cottage cheese--melon 
or avocado balls--banana finger, 
orange slices, balls of cream cheese, 
walnut halves--any dressing--* 
arrange acc'ding to taste. 
 balls of cream cheese--walnut halves 
 The above line is crossed out in the original text. See page image. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 ADDITIONAL RECIPES. 
 
 
 
 
 INDEX 
  Page. 
 Beverages-- 
 How to Make Good Coffee .........................................  125  
 Good Tea ........................................................  125  
 How to Make Good Tea ............................................  125  
 A Cup of Excellent Chocolate ....................................  126  
 Fruit Punch .....................................................  126  
 Fruit Eggnog ....................................................  126  
 
 
 Beauty and Hygiene, Hints for-- 
 Cucumber Cream ..................................................  190  
 For Rough and Cracked skin ......................................  190  
 To Whiten Complexion ............................................  190  
 Nail Plaste .....................................................  190  
 Hand Lotion .....................................................  191  
 To Keep Hands Free From Stain ..........................  191  
 Hair Remover ....................................................  191  
 Cold Cream ......................................................  191  
 Nail Powder .....................................................  191  
 For Red Hands ...................................................  191  
 Tooth Wash ......................................................  191  
 Toilet Water ....................................................  192  
 Carnation Toilet Water ..........................................  192  
 Methol Vinegar for Headache Cologne ...............  192  
 Lotion for Bunions ..............................................  192  
 Powder for the Feet .............................................  192  
 Good Shampoo ....................................................  192  
 Cold Cream ......................................................  192  
 Hints on Breathing ..............................................  193  
 Hints on Bathing ................................................  193  
 Health Exercise .................................................  193  
 What to Do on Arising ...........................................  194  
 Hints on Eating .................................................  197  
 
 
 Bread-- 
 Bread ...........................................................  53  
 Yeast ...........................................................  53  
 Yeast No. 2 .....................................................  53  
 Bread ...........................................................  53  
 Unleavened Parker House Rolls ...........................  54  
 Cream Biscuit ...................................................  54  
 Sally Lunns .....................................................  54  
 Tea Biscuit .....................................................  54  
 Graham Gems .....................................................  54  
 Brown Bread .....................................................  54  
 Graham Bread with Raisins .......................................  55  
 Graham Drop Cakes ...............................................  55  
 Page. 
 Graham Muffins ..................................................  55  
 Waffles .........................................................  55  
 Waffles No.2 ....................................................  55  
 Waffles No.3 ....................................................  56  
 Potato Pancakes .................................................  56  
 Pancakes ........................................................  56  
 Lemon Crackers ..................................................  56  
 Sally Lunns .....................................................  56  
 Biscuit .........................................................  56  
 Sour Milk Biscult ...............................................  56  
 Beaten Biscuit ..................................................  57  
 Parker House Rolls ..............................................  57  
 Corn or "Johnny" Cakes ..........................................  57  
 Steamed Brown Bread .............................................  57  
 Brown Bread .....................................................  57  
 Pop-Overs .......................................................  58  
 Quick Nut Bread .................................................  58  
 Nut Rolls .......................................................  58  
 Bread ...........................................................  58  
 Whole Wheat Bread ...............................................  59  
 "Mrs. Wardall's Prison Fare" ....................................  59  
 Rice Corn Bread .................................................  59  
 Tender Graham Gems ..............................................  59  
 
 
 Breakfast and Luncheon-- 
 Toast ...........................................................  47  
 French Toast ....................................................  47  
 Fried Rolls .....................................................  47  
 Eggs; Soft Boiled ...............................................  47  
 Plain Omelet ....................................................  48  
 Scrambled Eggs ..................................................  48  
 Stuffed Eggs ....................................................  48  
 Eggs Poached in Milk ............................................  48  
 Shirred Eggs ....................................................  48  
 A Breakfast Dish ................................................  49  
 Scalloped Potatoes ..............................................  49  
 Potato Balls ....................................................  49  
 Luncheon Relish .................................................  49  
 Breakfast Potatoes ..............................................  49  
 Creamed Codfish .................................................  49  
 Dutch Pon-Hoss ..................................................  50  
 Sausage .........................................................  50  
 
 
 Cakes-- 
 Chocolate Frosting ..............................................  83  
 Frosting ........................................................  83  
 Dry Frosting ....................................................  83  
 Boiled Icing ....................................................  83  
 Chocolate Icing .................................................  83  
 Chocolate Filling ...............................................  84  
 
 
 Page. 
 Caramel Filling .................................................  84  
 Caramel Filling No. 2 ...........................................  84  
 Prize Fruit Cake ................................................  84  
 Wedding Cake ....................................................  85  
 Mahogany Cake ...................................................  85  
 Filling .........................................................  85  
 Tilden Cake-Loaf Cake ...........................................  85  
 Devil's Food Cake ...............................................  86  
 Marble Cake .....................................................  86  
 Potato Cake .....................................................  86  
 The Famous Lady Baltimore Cake ..........................  86  
 Devil's Food ....................................................  87  
 Silver Cake .....................................................  87  
 Gold Cake .......................................................  87  
 Silver Cake .....................................................  87  
 Gold Cake .......................................................  88  
 Tea Cakes .......................................................  88  
 Walnut Cake .....................................................  88  
 Caramel Cake ....................................................  88  
 Potato Caramel Cake .............................................  88  
 Prune Cake ......................................................  89  
 Sunshine Cake ...................................................  89  
 Pork Cake .......................................................  89  
 Cream Cake ......................................................  89  
 Apple Sauce Cake ................................................  90  
 Chocolate Cake ..................................................  90  
 Roll Jelly Cake .................................................  90  
 White Cake ......................................................  90  
 Sponge Cake .....................................................  90  
 Hot Water Sponge Cake ...........................................  91  
 Layer Cake ......................................................  91  
 White Perfection Cake ...........................................  91  
 Fruit Cake ......................................................  91  
 Rolled Jelly Cake ...............................................  91  
 Pecan Nut Cake ..................................................  92  
 Coffee Cake .....................................................  92  
 Layer Cake ......................................................  92  
 Molasses Layer Cake .............................................  92  
 Eggless Cake ....................................................  92  
 Apple Fruit Cake ................................................  93  
 Dutch Apple Cake ................................................  93  
 Rocks ...........................................................  93  
 Marguerites .....................................................  93  
 Doughnuts .......................................................  94  
 Cookies No. 1 ...................................................  94  
 Cookies No. 2 ...................................................  94  
 Oatmeal Cakes ...................................................  94  
 Oatmeal Crisps (Excellent) ......................................  94  
 Hermits .........................................................  94  
 Apple Rolls .....................................................  95  
 Page. 
 Snowball Doughnuts ..............................................  95  
 Michigan Doughnuts ..............................................  95  
 Cream Puffs .....................................................  95  
 Cookies .........................................................  95  
 Rolled Oats Cookies .............................................  96  
 Rocks ...........................................................  96  
 Brownies ........................................................  96  
 Caraway Cookies .................................................  96  
 Never-Fail Ginger Bread .........................................  96  
 Peanut Cookies ..................................................  96  
 Belgian Hare Ginger Bread .......................................  97  
 Egg Bakkelse, Egg Cookies .......................................  97  
 Fattigman Cookies ...............................................  97  
 Sand Bakkelse--Sand Cookies .....................................  97  
 Ginger Cookies ..................................................  98  
 Rice Cakes ......................................................  98  
 Cheese Rice .....................................................  98  
 Rice Cakes ......................................................  98  
 Rice Croquettes .................................................  98  
 Fruit Cake ......................................................  98  
 Golden Dressing .................................................  99  
 Black Pudding ...................................................  99  
 Fruit Mince for Pies ............................................  99  
 
 
 Canning, Preserves, Pickles, Etc. 
 Canned Peaches ..................................................  108  
 Canned Strawberries .............................................  108  
 Baked Prunes ....................................................  108  
 Baked Pears .....................................................  109  
 Baked Apples ....................................................  109  
 Baked Apples No. 2 ..............................................  109  
 Jellies .........................................................  109  
 Currant Jelly ...................................................  110  
 Apple Jelly .....................................................  110  
 Crab Apple Jelly ................................................  110  
 Currants in Jell ................................................  110  
 Fruit Juice .....................................................  111  
 Canned Raspberries ..............................................  111  
 Rhubarb Marmalade, Scotch Recipe ........................  111  
 Orange Marmalade ................................................  111  
 Orange Marmalade No. 2 ..........................................  111  
 Spiced Cherries .................................................  112  
 Chow Chow .......................................................  112  
 Tomato Catsup ...................................................  112  
 Oil Pickles .....................................................  113  
 Mustard Pickles .................................................  113  
 Variety Pickles .................................................  113  
 German Mustard ..................................................  113  
 Chile Sauce .....................................................  114  
 
 
 Page. 
 Piccalilli ......................................................  114  
 Green Tomato Pickles ............................................  114  
 Beet Pickle Chow-Chow ...........................................  114  
 Nutmeg Melon Pickles ............................................  114  
 Quick Pickles ...................................................  115  
 Sweet Pickles Peaches ...........................................  115  
 Spiced Jelly ....................................................  115  
 Mint Jelly ......................................................  115  
  Carve, How to  ...................................................  181  
 
 
 Cheese Dishes-- 
 Welsh Rarebit ...................................................  45  
 Never-Fail Welsh Rarebit (for 12 persons) ...........  45  
 Cheese Straws ...................................................  45  
 Cheese Fondu ....................................................  46  
 Cheese Canaps ...................................................  46  
 Cheese Salad ....................................................  46  
 Cheese Balls ....................................................  46  
 Cheese Omelet ...................................................  46  
 
 
 Clams-- 
 Steamed Clams ...................................................  17  
 Baked clams .....................................................  17  
 Clam Puree ......................................................  17  
 Clams on Toast ..................................................  18  
 Fried Clams .....................................................  18  
 Clam Croquettes .................................................  18  
 Scrambled Clams with Eggs .......................................  18  
 Pan Roast a la Doane ............................................  18  
 Clam Fritters ...................................................  18  
 Clam Pie ........................................................  18  
 Clam Omelet .....................................................  19  
 Scalloped Clams .................................................  19  
 
 
 Confectionery-- 
 Nut Candy .......................................................  116  
 Cocoanut Kisses .................................................  116  
 Cream Walnuts ...................................................  116  
 Fudges ..........................................................  117  
 Sea Foam ........................................................  117  
 Caramels ........................................................  117  
 Nut Candy .......................................................  117  
 White Taffy .....................................................  117  
 Molasses Candy ..................................................  118  
 Marshmallows ....................................................  118  
 Penouche ........................................................  118  
 Seafoam .........................................................  118  
 Turkish Delight .................................................  119  
 Nougat ..........................................................  119  
 Divinity ........................................................  119  
 Fudge ...........................................................  120  
 Page. 
 Fudge No.2 ......................................................  120  
 Taffy ...........................................................  120  
 Marshmallows ....................................................  120  
 Christmas Candy .................................................  120  
 Peanut Candy ....................................................  121  
 Burnt Sugar Candy ...............................................  121  
 Butter Scotch ...................................................  121  
 Chocolate Caramels ..............................................  122  
 Stuffed Dates ...................................................  122  
 
 
 Desserts, Pudding Sauces-- 
 Lemon Sauce .....................................................  60  
 Milk Sauce ......................................................  60  
 Egg Sauce .......................................................  60  
 Strawberry Sauce ................................................  60  
 Hard Sauce ......................................................  60  
 English Plum Pudding ............................................  61  
 Plum Pudding ....................................................  61  
 Steamed Pudding .................................................  61  
 Panama Cream ....................................................  61  
 Orange Marmalade Pudding ..............................  62  
 Puff Pudding ....................................................  62  
 Browned Rice and Raisins ........................................  62  
 Mysterious Pudding ..............................................  62  
 Rice Pudding ....................................................  62  
 Cranberry Pudding ...............................................  63  
 Date Pudding ....................................................  63  
 Apple Dumpling ..................................................  63  
 Apple Fritters ..................................................  63  
 Strawberry Dumplings ............................................  64  
 Sago Pudding ....................................................  64  
 Corn Pudding ....................................................  64  
 Baked Apples ....................................................  64  
 Prune Whip ......................................................  64  
 Orange Pudding ..................................................  65  
 Steamed Bread Pudding ...........................................  65  
 Cornstarch Pudding ..............................................  65  
 Steamed Carrot Pudding ..........................................  65  
 Tapioca Pudding .................................................  66  
 Custard Pudding .................................................  66  
 Rice Custard ....................................................  66  
 Mountain Dew ....................................................  66  
 Caramel Custard .................................................  66  
 Custard Pudding .................................................  67  
 Chess Cake or Transparent Custard .......................  67  
 Blackberry Pudding ..............................................  67  
 Fruit Gelatine ..................................................  67  
 Blackberry Pandowdy .............................................  68  
 Banana Whip .....................................................  68  
 Marshmallow Gelatine ............................................  68  
 
 
 Page. 
 Almond Parfait ..................................................  68  
 Pineapple Charlotte .............................................  68  
 Fruit Cocktail ..................................................  69  
 Ambrosia ........................................................  69  
 Fruit Juice Jelly ...............................................  69  
 Orange Gelatine .................................................  69  
 Mock Cantaloupe .................................................  70  
 Marshmallow Cream ...............................................  70  
 Banana Charlotte ................................................  70  
 Velvet Cream ....................................................  70  
 Strawberries in Cream ...........................................  70  
 Peach Dessert ...................................................  71  
 Spanish Cream ...................................................  71  
 Raspberry Cream .................................................  71  
 Strawberry Parfait ..............................................  72  
 Muskmelons with Ice Cream .......................................  72  
 Luncheon Parfait ................................................  72  
 Strawberry Mousse ...............................................  72  
 Cranberry Bavarian Cream ........................................  73  
 Strawberry Float ................................................  73  
 Banana Custard ..................................................  73  
 Fruit Tapioca Pudding ...........................................  73  
 Christmas Sherbet ...............................................  73  
 Strawberry Sherbet ..............................................  74  
 Cranberry Sherbet ...............................................  74  
 Fruit Sherbet ...................................................  74  
 Grape Sherbet ...................................................  74  
 Frozen Cherries .................................................  75  
 Strawberry and Lemon Ice ........................................  75  
 Mixed Fruit Sherbet .............................................  75  
 Ginger Water Ice ................................................  75  
 
 
 Entrees-- 
 Sauce for Croquettes ............................................  28  
 Veal Croquettes .................................................  28  
 Chicken Cutlets .................................................  28  
 Aspic Jelly .....................................................  28  
 Chicken Croquettes ..............................................  29  
 Scalloped Chicken ...............................................  29  
 Spanish Meat Balls ..............................................  29  
 Spaghetti a la Itallenne ........................................  29  
 Creamed Salmon ..................................................  30  
 Fish au Gratin ..................................................  30  
 Scalloped Sweet Corn ............................................  30  
 Cheese Custard ..................................................  30  
 Salmon Pudding ..................................................  30  
 Shrimp Pudding ..................................................  31  
 Asparagus Entree ................................................  31  
 Timbales Regence, Mushroom Sauce ........................  31  
 Fried Bananas ...................................................  31  
 Page. 
 Fried Apples ....................................................  32  
 Spanish Rice ....................................................  32  
 
 
 Fish and Shell Fish-- 
 Clam Chowder ....................................................  13  
 Excellent Clam Soup .............................................  13  
 Clam Chowder ....................................................  13  
 Clam Fritters ...................................................  14  
 Clam Boullion ...................................................  14  
 Creamed Clams ...................................................  14  
 Clam Fritters ...................................................  14  
 Scalloped Oysters ...............................................  14  
 Oyster Cocktails ................................................  15  
 Oyster Cocktails ................................................  15  
 Oyster Omelet ...................................................  15  
 Ludt Fish .......................................................  15  
 Baked Salmon ....................................................  15  
 Baked Salmon Spanish ............................................  16  
 Fried Smelts ....................................................  16  
 Boiled Fish .....................................................  16  
 Fish Turbet .....................................................  16  
 
 
 FOOD FOR THE SICK. 
 
 
 Liquids-- 
 Chicken Broth ...................................................  154  
 Mutton Broth ....................................................  155  
 Beef Tea ........................................................  155  
 Beef Juice ......................................................  155  
 Bullion .........................................................  155  
 Flaxseed Tea ....................................................  155  
 Barley Water ....................................................  155  
 Cornmeal Gruel ..................................................  156  
 Flour Gruel .....................................................  156  
 Arrowroot Gruel .................................................  156  
 Koumyss .........................................................  156  
 Albumen Water ...................................................  156  
 Egg and Orange Juice ............................................  156  
 Eggnog ..........................................................  156  
 Cocoa ...........................................................  157  
 Tea .............................................................  157  
 Coffee ..........................................................  157  
 
 
 Soup-- 
 Cream of Potato .................................................  157  
 Tomato Bisque ...................................................  157  
 Cream of Celery .................................................  157  
 
 
 Eggs-- 
 Boiled for Typhoid patients .....................................  158  
 Shirred Egg .....................................................  158  
 
 
 Page. 
 Steamed Egg .....................................................  158  
 Omelet ..........................................................  158  
  Bronilli  ........................................................  158  
 
 
 Oysters-- 
 Pan Roast .......................................................  158  
 Pan Broil .......................................................  158  
 Creamed Oysters .................................................  159  
 Baked in Shells .................................................  159  
 Macaroni and Oysters ............................................  159  
 Oysters and Celery ..............................................  159  
 Oyster Poulette .................................................  159  
 
 
 Chicken-- 
 Chicken Jelly ...................................................  160  
 Chicken Bondins .................................................  160  
 Creamed Chicken .................................................  160  
 Pressed Chicken .................................................  160  
 
 
 Meat-- 
 Raw Beef Sandwich ...............................................  160  
  Scrapped  Beef ...................................................  160  
 Steak ...........................................................  160  
 Chop ............................................................  160  
 Bird ............................................................  160  
 Bacon ...........................................................  160  
 
 
 Vegetables-- 
 Spinach .........................................................  161  
 Creamed Celery ..................................................  161  
 Stuffed Potato ..................................................  161  
 Rice ............................................................  161  
 
 
 Desserts-- 
 Junket ..........................................................  161  
 Blanc Mange Souffle .............................................  162  
 Sauce for Souffle ...............................................  162  
 Baked Custard ...................................................  162  
 Orange Cream ....................................................  162  
 Farina Jelly ....................................................  162  
 Tapioca Cream ...................................................  163  
 Snow Pudding ....................................................  163  
 Custard Sauce ...................................................  163  
 Orange Pudding ..................................................  163  
 Baked Bananas ...................................................  163  
 
 
 German Cooking-- 
 Sauer Braten ....................................................  170  
 Bismarck's Favorite .............................................  170  
 Wiener Schnitzel (Veal Cutlets) .................................  171  
 Kraut Wickel (Cabbage Wraps) ........................  171  
 Page. 
 Cabbage with Mutton .............................................  171  
 Blitz Cohn, Lightning Cake ......................................  171  
 S.Cookies .......................................................  172  
 Cookies .........................................................  172  
 Haselnut Macaroons ..............................................  172  
 Prune Pie .......................................................  172  
  Zimmersteres  (Cinnamon Stars) ....................  172  
 Pie Crust .......................................................  173  
 Lemon Ice .......................................................  173  
 Pudding Sauce ...................................................  173  
 Apple Pie .......................................................  173  
 German Cookies ..................................................  173  
 German Pancakes .................................................  173  
 
 
 Household Department-- 
 To Boil Water Without Burning ......................  186  
 Hard Soap for Laundry and Kitchen ..................  186  
 Cleaning and Laundry ...............................  186  
 Sweeping ........................................................  187  
 Making and Applying Wood Stains .......................  187  
 
 
  How Washington Lost the Ballot--   204  
 
 
 Household Economy and Helpful Hints-- 
 A Bit of Economy ................................................  164  
 To Fry Old Fowl That It May Taste Like Spring Chicken .....  164  
 To Make Two Pounds of Butter Out of One .......  164  
 To Preserve Bread Crumbs ........................................  165  
 Maple Syrup .....................................................  165  
 Stale Bread Hot Cakes ...........................................  165  
 Peanut Butter ...................................................  165  
 To Fry Eggs .....................................................  166  
 The Holy Stove ..................................................  167  
 Fireless Cooker .................................................  168  
 Kitchen Measures ................................................  169  
 
 
 Ices and Sherbets-- 
 Philadelphia Ice Cream ..........................................  105  
 Neapolitan Ice Cream ............................................  105  
 Strawberry and Pineapple Ice Cream .....................  105  
 Pineapple Ice Cream .............................................  105  
 Lemon Sherbet ...................................................  106  
 Orange Sherbet ..................................................  106  
 Pineapple Sherbet ...............................................  106  
 
 
 Page. 
 A Good Fruit Ice ................................................  106  
 Combination Sherbet .............................................  106  
 Pineapple Sherbet ...............................................  106  
 
 
 Meats-- 
 Roast Beef ......................................................  20  
 Fillet Roast of Beef ............................................  20  
 Flank Steak .....................................................  20  
 Favorite Roast Turkey ...........................................  20  
 Sheep's Tongue Spanish ..........................................  21  
 Veal Loaf .......................................................  21  
 Cabbage Rolls ...................................................  21  
 Beaf Loaf .......................................................  21  
 Baked Liver .....................................................  22  
 Veal Cutlets ....................................................  22  
 Boneless Birds ..................................................  22  
 Veal Stew .......................................................  22  
 Fried Chicken ...................................................  23  
 Chicken with Baked Dumplings ..........................  23  
 Smothered Chicken ...............................................  23  
 Luncheon Chicken ................................................  23  
 Chicken Pie .....................................................  24  
 Baked Chicken (Southern Style) ..................................  24  
 Boiled Leg of Lamb, Caper Sauce .......................  24  
 Veal Stew .......................................................  24  
 Dumplings for Meat ..............................................  24  
 Picnic Meat .....................................................  25  
 Oyster Chestnut Dressing (for fowl) ..................  25  
 Dressing for Fowl or Meat .......................................  25  
 
 
 Meat and Fish Sauce-- 
 Tartar Sauce ....................................................  26  
 Cream Sauce .....................................................  26  
 Fish Sauce ......................................................  26  
 Tomato Sauce (for Boiled Tongue) ......................  26  
 Mushroom Sauce ..................................................  27  
 Fried Egg Plant .................................................  27  
 Carrots and Green Peas ..........................................  27  
 Summer Squash ...................................................  27  
 
 
 Menus-- 
 A Christmas Dinner ..............................................  100  
 A Washington State Dinner .......................................  100  
 Menu for An informal Summer Luncheon ..........  101  
 Menu for an informal Winter Luncheon ................  103  
 Page. 
 Miscellaneous-- 
 Chestnut Cream Soup .............................................  174  
 Puree of Sweet Potatoes .........................................  174  
 Spiced Beef Appetizer ...........................................  174  
 Tomatoes Stuffed with Succotash ......................  174  
 Mayonnaise Dressing .............................................  174  
 Mrs. Thompson's Johnny Cake ...........................  175  
 Brown Bread .....................................................  175  
 Mrs. Kendall's Johnny Cake ......................................  175  
 Rolled Oats Rolls ...............................................  175  
 Billie's Brown Bread ............................................  176  
 Mayonnaise Dressing .............................................  176  
 Cheese Fondue ...................................................  176  
 Fruit and Vegetable Salad .......................................  177  
 Fruit and Nut Salad .............................................  177  
 Fruit and Nut Salad .............................................  177  
 Spanish or Mexican Beans ........................................  177  
 Baked Potatoes ..................................................  177  
 Potato Peanuts ..................................................  177  
 Pepper Cups .....................................................  178  
 Sandwich Fillings ...............................................  178  
 Salmon Loaf with Rice ...........................................  178  
 Salmon Loaf Steamed .............................................  179  
 Hungarian Stew for Five Persons .......................  179  
 Pressed Meat ....................................................  179  
 Summer Mince Meat ...............................................  180  
 To Crack Pecans .................................................  180  
 Pineapples, How to Cut ..........................................  180  
 Chesnut Cakes ...................................................  180  
 Chestnut Glace ..................................................  180  
 
 
 Mountaineer's Chapter-- 
 How to Build A Camp Fire ........................................  127  
 Provisions for Four People One Week ...............  128  
 List of Kitchen Outfit ..........................................  128  
 Mountaineer's Recipes for Four Persons ............  129  
 Tea .............................................................  129  
 Coffee ..........................................................  129  
 Cocoa ...........................................................  129  
 Baking Powder Bread .............................................  130  
 Biscuit .........................................................  130  
 Corn Bread ......................................................  130  
 Carr's Yeast Bread ..............................................  137  
 Macaroni with Cheese ............................................  131  
 Macaroni with Tomatoes ..........................................  131  
 
 
 Page. 
 Bannocks or Open-Fire Bread ..........................  131  
 Griddle Cakes ...................................................  131  
 Boiled Rice .....................................................  132  
 Oatmeal Mush ....................................................  132  
 Cornmeal Mush ...................................................  132  
 Boiled Beans ....................................................  132  
 Baked Beans .....................................................  133  
 Bean Soup .......................................................  133  
 Prospector's Soup ...............................................  133  
 Erbswurst Soup ..................................................  133  
 Rice Tomato Soup ................................................  133  
 Pearl Barley Soup ...............................................  134  
 Creamed Codfish and Potatoes ........................  134  
 White Sauce .....................................................  134  
 To Cook Trout in the Forest .....................................  134  
 To Fry Venison in Camp ..........................................  135  
 Venison Chops--Hunter's Style ........................  135  
 Spanish Sauce for Meats .........................................  135  
 Roast Meat ......................................................  135  
 Bacon and Ham ...................................................  136  
 Boiled Ham ......................................................  136  
 Chipped Beef in Cream ...........................................  136  
 Overland Trout ..................................................  136  
 Stewed Fruits ...................................................  136  
 Carr's Hardtack Pudding .........................................  137  
 Carr's Fruit Cake ...............................................  137  
 Cornstarch Pudding ..............................................  137  
 Ginger Cake .....................................................  137  
 Mince Meat ......................................................  137  
 Dough Gods ......................................................  138  
 
 
 Men's List of Absolute Necessities-- 
 Man Pack Trip ...................................................  138  
 Men's Personal Outfit for One Month's Outing--Pack Horse Trip ...  138  
 Women's List for the Mountains ...................  139  
 
 
  Progress of Woman Suffrage  ......................................  201  
 
 
 Pastry-- 
 English Mince Meat ..............................................  79  
 Rhuburb Pie .....................................................  79  
 Cream Lemon Pie .................................................  79  
 Lemon Pie .......................................................  79  
 Pumpkin Pie .....................................................  79  
 Blackberry Pie ..................................................  80  
 Page. 
 Apple Pie .......................................................  80  
 Cocoanut Custard Pie ............................................  80  
 Custard Pie .....................................................  80  
 Lemon Pie--Reliable .............................................  81  
 Cream Pie .......................................................  81  
 Banana Pie ......................................................  81  
 Vinegar Pie .....................................................  81  
 Mock Cherry Pie .................................................  81  
 Squash Pie ......................................................  82  
 Ripe Custard Pie ................................................  82  
 
 
 Pineapple Desserts-- 
 Pineapple Sponge ................................................  76  
 Pineapple Float .................................................  76  
 Pineapple Parfait ...............................................  76  
 Pineapple Souffle ...............................................  76  
 Pineapple Delight ...............................................  76  
 Pineapple and Strawberry Dessert .................  77  
 Turkish Pineapple Cream .........................................  77  
 Gooseberry Pudding ..............................................  77  
 Strawberry Sponge Roll ..........................................  77  
 
 
 Salads-- 
 Never-fail Mayonaise Dressing ...................................  33  
 Cooked Salad Dressing ...........................................  33  
 Steamed Mayonaise ...............................................  33  
 Salad Dressing ..................................................  34  
 Salad Dressing That Will Keep Six Months .......  34  
 Sour Cream Dressing .............................................  34  
 Potato Salad Dressing ...........................................  34  
 Chicken and Nut Salad ...........................................  34  
 Chicken Salad ...................................................  35  
 Lobster Salad ...................................................  35  
 Potato Salad ....................................................  35  
 Potato Salad No. 2 ..............................................  35  
 Fruit Salad .....................................................  36  
 Emergency Salad .................................................  36  
 Tomato Jelly Salad ..............................................  36  
 Grape Salad .....................................................  36  
 Cherry Salad ....................................................  36  
 Stuffed Tomato Salad ............................................  36  
 Cabbage Salad (Quickly Made) ....................  36  
 Apple Salad .....................................................  37  
 Bean Potato Salad ...............................................  37  
 Hot Slaw ........................................................  37  
 Novel Beet Salad ................................................  37  
 Washington or A. Y. P. Fruit Salad ..............................  38  
 
 
 Page. 
 Grape Fruit Salad ...............................................  38  
 Fruit Salad .....................................................  38  
 Luncheon Salad ..................................................  38  
 Waldorf Salad ...................................................  38  
 Peach Salad .....................................................  39  
 Carrot Salad ....................................................  39  
 My Potato Salad .................................................  39  
 Mayonaise Dressing with Pure Olive Oil .............  39  
 Salads and Salad Dressing .......................................  39  
 Boiled Salad Dressing ...........................................  40  
 Fruit Salad .....................................................  40  
 
 
 Sailors' Recipes-- 
 Dolphin or Bonita ...............................................  142  
 To Make Fresh Water "Spin Out" When Supply Is Limited ...........  142  
 Sea Birds .......................................................  142  
 Seal Livers and Seal Hearts .....................................  142  
 Tail of a Shark .................................................  142  
 Porpoise ........................................................  143  
 List of Store Seasonings Sufficient for Twelve Months' Voyage ...  143  
 Pea Soup ........................................................  143  
 Soup and Bouilli ................................................  144  
 Curried Salt Beef ...............................................  144  
 Hot Pot Tom Bowling .............................................  144  
 Hodge Podge .....................................................  145  
 Beef a la Marine ................................................  145  
 Peas Pudding ....................................................  145  
 Plain Suet Pudding ..............................................  146  
 Molasses Pudding ................................................  146  
 Sea Pie .........................................................  146  
 Plum Pudding ....................................................  147  
 Yorkshire Pudding ...............................................  147  
 Minced Collops ..................................................  147  
 Sausage Rolls ...................................................  148  
 Beef Brawn ......................................................  148  
 Beef Olives .....................................................  149  
 Curried Mutton ..................................................  149  
 Scalloped Liver .................................................  150  
 Rock Cakes ......................................................  150  
 Soda Scones .....................................................  150  
 Bubble and Squeak ...............................................  151  
 Sandwiches-- 
 Nut Sandwiches ..................................................  51  
 Water Cress Sandwiches ..........................................  51  
 Page. 
 Cheese Sandwiches ...............................................  51  
 Sandwich Dressing ...............................................  51  
 Ham Sandwiches ..................................................  51  
 Club Sandwiches .................................................  52  
 Lettuce Sandwiches ..............................................  52  
 Cheese Sandwiches ...............................................  52  
 
 
  Science in the Kitchen--   195  
 
 
  Some Legal Opinions--   210  
 
 
 Soups-- 
 Brown Soup Stock ................................................  9  
 White Soup Stock ................................................  9  
 Tomato Soup .....................................................  9  
 Tomato Broth ....................................................  10  
 Creole Celery Soup ..............................................  10  
 Chicken Cream Tomato Soup .......................................  10  
 Bean Soup .......................................................  10  
 Tomato Soup .....................................................  10  
 Cheese Soup .....................................................  11  
 Cream Potato Soup ...............................................  11  
 Grapenuts Broth .................................................  11  
 Tomato ..........................................................  11  
 Vegetable .......................................................  11  
 Potato ..........................................................  12  
 Cream of Celery .................................................  12  
 Corn ............................................................  12  
 
 
  Tables--   184  
 
 
 Vegetables-- 
 Burgess Potatoes ................................................  41  
 Stuffed Potatoes ................................................  41  
 Hashed Brown Potatoes ...........................................  41  
 Potato Omelet ...................................................  41  
 Rice Tomatoes ...................................................  42  
 Stuffed Tomatoes (Cooked) .......................................  42  
 Egyptian Rice ...................................................  42  
 Stuffed Peppers .................................................  42  
 Baked Beans .....................................................  42  
 Baked Beans .....................................................  43  
 To Can Green Vegetables .........................................  43  
 Keeping Boiled Corn Hot .........................................  43  
 Scalloped Sweet Corn ............................................  43  
 Corn Fritters ...................................................  43  
 Beets ...........................................................  44  
 Stewed Cabbage ..................................................  44  
 A Simple Way to Cook Carrots ....................................  44  
 Creamed Celery ..................................................  44  
 Green Corn Fritters .............................................  44  
 
 
 Page. 
  Vegetarian Department  ...........................................  152  
 Nut Roast .......................................................  123  
 Nut Roast with Lentels ..........................................  123  
 Rice Patties ....................................................  123  
 Macaroni Escalloped .............................................  123  
 Page. 
 Asparagus Shortcake .............................................  124  
 Curried Rice and Tomatoes .......................................  124  
 Biscuit Pates ...................................................  124  
 Bananas, Baked and Fried ........................................  124  
 Delicious Fruit Mixture .........................................  124