The Suffrage Cook Book

1 cup stock. If not procurable use cup water and cup milk cup bread crumbs Have meat ground fine as possible. Then mix thoroughly with the herbs, 1 egg, pepper and salt, cup stock and cup crumbs. Form a loaf and brush top and sides with the second egg. Now, scatter the remaining cup of crumbs over the moistened loaf. Place in a baking pan with the cup of stock and bake in a moderate oven three hours, basting very frequently, and adding water in case stock is consumed. Ducks Take two young ducks, wash and dry out thoroughly; rub outside with salt and pepper—lay in roasting pan, breast down. Cut in half one good sized onion and an apple cut in half (not peeled). Lay around the ducks and put in about one and one-half pints hot water. Cover with lid of roasting pan and cook in a medium hot oven. In an hour turn ducks on back and add a teaspoon of tart jelly. Leave lid off and baste frequently. 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. 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? L. P. K. Blanquette of Veal 2 cups cold roast veal 3 teaspoons cream 2 teaspoons flour yolks of 2 eggs 20 or 30 small onions, the kind used for pickling. Saute the veal a moment in butter or lard without browning. Sprinkle with flour and add water making a white sauce. Add any gravy you may have left over, or 2 or 3 bouillon cubes and the onions and let cook of an hour on slow fire. Just before serving add yolks of eggs mixed with cream. Cook for a moment, sprinkle with finely chopped parsley and serve. Spitine Cut from raw roast beef very thin slices. Spread with a dressing made of grated bread crumbs, a beaten egg and seasoned…