Summary

The Suffrage Cook Book

“ In these later times professors of the culinary art tell us the cooking has been reduced to a science, and that there is no more guess work about it. They have given high sounding names to the food elements, figured out perfectly balanced rations, and adjusted foods to all conditions of health, or ill health. And yet the world is eating practically the same old things, and in the same old way, the difference being confined mainly to the sauces added to please the taste. ”
Source: Gutenberg

The Suffrage Cook Book

“ In another hour the ducks are ready to serve. Pour off fat in pan. Make thickening for gravy (not removing the onion or apple) .
For the filling, take stale loaf of bread, cut off crust and rub the bread into crumbs, dissolve a little butter (about one tablespoon) , add that to the crumbs. Salt and pepper to taste and as much parsley as is desired. Mix and stuff the ducks. [49]
From the standpoint of Science, Health, Beauty and Usefulness, the Art of Cooking leads all the other arts,—for does not the preservation of the race depend upon it?
”
Source: Gutenberg

The Suffrage Cook Book

“ Nut hash is a good breakfast dish. Chop fine cold boiled potatoes and any other vegetable which is on hand and put into buttered frying pan, heat quickly and thoroughly, salt to taste, and just before removing from the fire stir in lightly a large spoonful of peanut meal for each person to be served. To prepare the meal at home, procure raw nuts, shell them and put in the oven just long enough to loosen the brown skin; rub these off and put the nuts through the grinder adjusted to make meal rather than an oily mixture. ”
Source: Gutenberg

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