Part 4

Good Coffee 218-219 Cottage Cheese 221 Albuminous Beverages 222-233 Starchy Beverages 234-239 The Cook Says Beverages 240-243 Economical Soap 244

Editress Suffrage Cook Book:

Our hired girl, she's 'Lizabuth Ann; An' she can cook best things to eat! She ist puts dough in our pie-pan, An' pours in somepin' 'at's good an' sweet; An' nen she salts it all on top With cinnamon; an' nen she'll stop An' stoop an' slide it, ist as slow, In th' old cook-stove, so's 'twon't slop An' git all spilled; nen bakes it, so It's custard-pie, first thing you know! An' nen she'll say "Clear out o' my way! They's time fer work, an' time fer play! Take yer dough, an' run, child, run! Er I cain't git no cookin' done!"

My best regards JAMES WHITCOMB RILEY.

Indigestion is the end of love.

SOUPS

Asparagus Soup

4 bunches asparagus 1 small onion 1 pint milk 1/2 pint cream 1 1/2 tablespoon sugar 1 large tablespoon butter 1 1/2 tablespoon flour pepper to season

Wash and clean asparagus, put in saucepan with just enough water to cover, boil until little points are soft.

Cut these off and lay aside. Fry onion in the butter and put in saucepan with the asparagus. Cook until very soft mashing occasionally so as to extract all juice from the asparagus.

When thoroughly cooked put through sieve. Now add salt, sugar and flour blended.

Stir constantly and add milk and cream, and serve at once. (Do not place again on stove as it might curdle. Croutons may be served with this).

Spinach Soup

1/2 peck spinach 2 tablespoons butter 1 1/2 tablespoon sugar 1 1/2 teaspoons salt 1 small onion 1 pint rich milk 2 tablespoons flour 1/2 cup water

Put spinach in double boiler with the butter and water. Let simmer slowly until all the juice has been extracted from the spinach.

Fry the onion and add. Now thicken with the flour blended with the water and strain. Add the milk very hot. Do not place on the fire after the milk has been added.

Half cream instead of milk greatly improves flavor.

Crab Gumbo

3 doz. medium Okra 1 doz. Crabs cleaned 2 onions fried

Add the Crabs, then small can tomatoes. Thyme, parsley, bay leaf.

Tomato Soup

1 large can tomatoes or equivalent of fresh tomatoes. 1 small onion 1 tablespoon salt dash paprika 2 1/2 tablespoons sugar 1 tablespoon butter 2 1/2 tablespoons flour 2 cups hot milk 1 pint water

Put tomatoes with 1 pt. water to boil, boil for at least half hour. Fry onion in butter and add to soup with sugar and salt. When thoroughly cooked thicken with the flour blended with a little water. Now strain. Have the milk very hot, not boiling. Stir constantly while adding milk to soup and serve at once.

Do not place on the stove after the milk is in the soup. 1 cup of cream instead of 2 cups of milk greatly improves the soup.

Vegetable Soup

2 1/2 lbs. of beef (with soup bone) 3 quarts of water 1 tablespoon sugar salt to suit taste a few pepper corns 1 cup of each, of the following vegetables diced small carrots Potatoes Celery 2 tablespoons onion cut very fine 1/2 head cabbage cut very fine 1/2 can corn (or its equivalent in fresh) 1/2 can peas (or its equivalent fresh) 2 tablespoons minced parsley 1/4 cup turnip and parsnip if at hand (not necessary) 1/2 can tomatoes (or equivalent fresh)

Put meat in large kettle and boil for an hour; now add all the other ingredients and cook until soft. Ready then to serve.

This soup can be made as a cream soup without meat and is delicious. In this case you take a good sized piece of butter and fry all the vegetables slightly, excepting the potatoes. Now cover all, adding potatoes with boiling water and cook until tender.