The Suffrage Cook Book Part 27

Dec. 22, 1914.

Editress Suffrage Cook Book:

This is to acknowledge yours of the 16th instant, in reference to women's suffrage, and in reply will say that while this right has been enjoyed but a short time by our women, they have been making excellent use of it. They are prompt to register and vote, and their influence is most always found upon the side of better government.

The result of their efforts is already being reflected in a number of important measures recently adopted in this state, which will make for the public good.

Very truly yours, OSWALD WEST.

Governor.

[Ill.u.s.tration]

Cottage Cheese

To make cottage cheese effectively, with an aroma and delicacy equal to its nourishment, a rich milk which has not lost time in souring should be put in an earthenware or stone jar with the lid on, and placed in hot water over a very slow fire until it is well heated with the curd clotted from the whey. When it begins to steam the curd is drained a very short period through cheese cloth. Well mixed with salt and b.u.t.ter and pepper it is an ideal muscle and tissue maker.

Cottage cheese is much more easily turned into brawn, brain and bone than any of the less porous, less ripe cheeses. In fact the curious uncomfortably bloated sensation experienced by many who eat other varieties of cheese is uncommon with cottage cheese.

Faulty mastication, peculiar susceptibilities to casein and an excess of other solid foods often causes the distress which follows cheese eating.

If well emulsified with saliva by the teeth or mixed with water and not gulped down, cottage cheese serves every sort of food purpose.

ALb.u.mINOUS BEVERAGES

The following recipes were kindly contributed by Alida Frances Pattee, author of "Practical Dietetics," an invaluable book for the home.

When a large amount of nutriment is required the alb.u.minized drinks are valuable.

The egg is a fluid food until its alb.u.men is coagulated by heat. Often the white of egg, dissolved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent. of the yolk is fat.

Egg-nog is very nutritious, and is extensively prescribed in certain non-febrile diseases, especially for the forced alimentation of phthisis and melancholia. There are occasional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which const.i.tutes egg-nog, is apt to produce nausea and vomiting in a feeble stomach, especially in fever.

For this reason whole eggs are unfit for fever patients, and the whites only should be used.

Alb.u.minized drinks are most easily prepared cold. When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stirring constantly, so that lumps of coagulated alb.u.men do not form.

_For the Diabetic._ In all the alb.u.minous drinks subst.i.tute Sweetina for the sugar. The fuel value will be 60 calories less in every recipe than when one tablespoon of sugar is used.

Energy Value of an Egg

1 medium egg (without sh.e.l.l) 60 Calories 1 white of egg (average) 13 "

1 yolk of egg (average) 48 "

Egg Broth, 319 Calories[1]

Yolk 1 egg 1 tablespoon sugar Speck salt 1 cup hot milk Brandy or some other stimulant if required.

Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.

NOTE.--Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be subst.i.tuted for the milk; nutmeg may be subst.i.tuted for the stimulant.

Egg-Nog No. I, 231 Calories[1]

1 egg Speck salt 3/4 tablespoon sugar 3/4 Cup milk 1 1/2 tablespoon wine or 1 tablespoon brandy (or less)

Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

NOTE.--Have eggs and milk chilled before blending. A grating of nutmeg may be subst.i.tuted for the stimulant. A lemonade shaker may be used for the blending.

Egg-Nog No. II, 231 Calories[2]

1 egg 3/4 tablespoon sugar Speck salt 3/4 Cup milk 1 tablespoon brandy (or less)

Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.

Junket Egg-Nog, 289 Calories[3]

1 egg 1 cup milk 1 tablespoon sugar 2 teaspoons rum, brandy or wine 1/2 Hansen's Junket Tablet

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm gla.s.ses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

Beef Egg-Nog, 200 Calories

1 egg Speck salt 1 tablespoon sugar 1/2 cup hot beef broth 1 tablespoon brandy

Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.

Coffee Egg-Nog, 175 Calories[4]

1 egg 1 1/2 teaspoon sugar 1/2 scant cup milk or cream 1/2 scant cup strong coffee

Chill ingredients, and blend as for Egg-nog No. II.

Pineapple Egg-Nog

Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.

Egg and Rum, 315 Calories