Title: Washington Women's Cook Book
Author: Jennings, Linda Deziah
Publisher: Seattle: The Washington Equal Suffrage Association
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[Illustration: 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".]
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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.
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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
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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.
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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.
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Dedication
[Illustration: 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.
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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.
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.
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."
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,
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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.
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.
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.
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.
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.
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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.
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.
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.
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.
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.
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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.
Cut up one bunch of
celery into one quart of
water. Boil until tender and thicken with same
sauce used in the tomato soup.
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.
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Fish and Shell Fish
It is cheap wit that finds it so amusing that women should vote."--RALPH WALDO EMERSON.
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.
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.
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.
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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.
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.
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.
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.
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
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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.
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.
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.
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.
Take small
salmon, opened underneath and fill with
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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.
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.
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.
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.
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.
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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.
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.)
Prepare as for boiling, put in a large bread pan, bake in hot oven until shells open.
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.
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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.
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).
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.
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.
Prepare a
batter as for fruit fritters, stir in well drained
Little Necks. Fry in hot, deep
fat.
Prepare
clams as for creamed clams. Line the sides of a sauce pan (not the bottom) with
pastry as for chicken pie,
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fill with
clams prepared as for creamed clams, cover with crust. Bake.
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.
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.
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Meats
"There is no freedom on earth nor in any star for those who deny freedom to others."
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.
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.
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.
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
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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.
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.
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.
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.
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.
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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.
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.
Two pounds of
veal cut in small pieces; cover with
boiling water and cook until half done; then season with
salt
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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.
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.
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.
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.
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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.
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.
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.
Two cups and a half of
flour, sift with two teaspoons of
baking powder, one teaspoon of
salt, one cup of
water. This
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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.
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.
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Meat and Fish 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.
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.
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.
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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.
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.
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.
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.
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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.
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.
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.
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 is made from
stock, either
brown or white stock highly seasoned, strained, with
gelatine added. To one quart
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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.
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.