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Title: Washington Women's Cook Book
Author: Jennings, Linda Deziah
Publisher: Seattle: The Washington Equal Suffrage Association

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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.

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,


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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.

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.

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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.

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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.

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> 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.

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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


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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.

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


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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.

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.

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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.

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.

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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,


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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.

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> 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


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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.

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.

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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


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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.

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.


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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.

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


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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.

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.

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> 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.

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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.

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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.

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


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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.

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.