STATE OF IDAHO GOVERNOR'S OFFICE, BOISE.
January 22, 1915.
Woman Suffrage has gone beyond the trial stage in Idaho. We have had it in operation for many years and it is now thoroughly and satisfactorily established. Its repeal would not carry a single county in the State.
The women form an intelligent, patriotic and energetic element in our politics. They have been instrumental in accomplishing many needed reforms along domestic and moral lines, and in creating a sentiment favorable to the strict enforcement of the law.
The impression that Woman Suffrage inspires an ambition in women to seek and hold public office is altogether wrong. The contrary is true. The women of Idaho are not politicians, but they demand faithful and conscientious service from public officials and when this service is not rendered their disapproval is certain and unmistakable.
Woman suffrage produces no wrong or injury to society, but it does engender a higher spirit of civic righteousness and places political and public affairs on a more elevated plane of morality and responsibility.
M. ALEXANDER, Governor of Idaho
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Suet Pudding
1 cup suet 1 cup brown sugar 1 cup raisins 1 pint flour 1 cup milk 2 teaspoons baking powder
Mix suet, chopped fine, raisins and sugar, then add flour and baking powder, add milk and steam three hours. Serve with sauce.
Plain Suet Pudding
1 cup beef suet 1 teaspoon salt 2 eggs 3 1/2 cups flour 3 teaspoons baking powder 2 cups milk
Put suet through meat grinder or food chopper, fine blade. Sift flour, salt, baking powder and rub suet into flour well. Beat eggs lightly, add milk and stir into mixture. Butter mold and fill 3/4 full and steam three hours. This quantity makes two good sized puddings.
It is very nice made without the eggs and using one-half the quantity.
Fill a deep pudding dish or pan with fruit, apples or peaches, dropping the suet pudding over the fruit in large spoonsfull and steam 1 1/2 hours.
Cottage Fruit Pudding
2 teaspoons butter 1 egg 1/4 teaspoon salt 1 cup sugar 1/2 cup milk 1-3/4 cups flour
Cream well together 2 teaspoons butter, 1 cup sugar, 1 egg, 1/2 cup milk, 1/4 teaspoon salt and 1-3/4 cups flour. Beat well and add two scant teaspoons baking powder, then turn into shallow, well-buttered pan, the bottom of which has been covered with fresh fruit of any kind.
Bake in moderate oven one-half hour. Serve with cream or sauce.
Prune Souffle
One-half pound of prunes, three tablespoons of powdered sugar, four eggs, a small teaspoon of vanilla. Beat the yolks of the eggs and the sugar to a cream, add the vanilla and mix them with the prunes. The prunes should first be stewed and drained, the stones removed, and each prune cut into four pieces. When ready to serve, fold in lightly the stiffly whipped whites of the eggs, having added a dash of salt to the whites before whipping.
Turn it into a pudding dish and bake in a moderate oven for 20 minutes.
Serve very hot directly it is taken from the oven.
Plum Pudding
2 lbs. suet 1 lb. sugar 1/2 lb. flour 12 eggs 1 pint milk 2 nutmegs grated 1/4 oz. cloves.
2 lbs. bread crumbs (dry) 2 lbs. raisins 2 lbs. currants 1/4 lb. orange & lemon peel 1 cup brandy 1/2 oz. mace 1/4 oz. allspice
Free suet from strings and chop fine. Seed raisins, chop fine and dredge with flour. Cream suet and sugar; beat in the yolks when whipped smooth and light; next put in milk; then flour and crumbs alternately with beaten whites; then brandy and spice, and lastly the fruit well dredged with flour. Mix all thoroughly. Take well buttered bowls filled to the top with the mixture and steam five hours. (This pudding will keep a long time).
When cold cover with cheesecloth and tie with cord around the rim of the bowl. Steam again one hour before using. Use wine or brandy sauce. When on the table pour a little brandy or rum over the top of the pudding and set fire to it. This adds much to the flavor.
Lemon Cream
Cream together the yolks of five (5) eggs and four (4) tablespoons of sugar. Add the grated rind of one (1) lemon and the juice of one and one-half (1 1/2) lemons. Dissolve 1 teaspoon of gelatine in a very little water, while hot stir into the pudding. Let stand till it thickens, then add the beaten whites of the eggs. Serve in individual sherbet cups.
MRS. RAYMOND ROBINS.
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Lemon Hard Sauce
Cream two tablespoons of butter until soft, add one tablespoon of lemon juice and a little nutmeg, then beat in enough sifted confectioner's sugar to make a light, fluffy mass. Let it harden a little before serving.
Corn Pudding
9 large ears of corn 1 tablespoon butter 1 teaspoon salt 3 eggs or 2 will do (beaten) 2 cups of boiled rice 1 cup milk pepper and little sugar
Score and cut corn fine--scraping the last off cob. Put the butter in the hot rice. First mix rice and corn well together, then beat in the custard.
Raw Carrot Pudding
1 cup carrots, grated 1 cup potatoes, grated 1 1/2 cups white sugar 2 cups flour 1 cup raisins 1 teaspoon soda
Salt, cinnamon, lard and nutmeg to taste. Steam three hours. Serve with whipped cream or sauce.
STATE OF ILLINOIS GOVERNOR'S OFFICE Springfield
Since, on viewing the past in perspective, we can derive a lesson such as is contained in the steady, sure advance of the world by successive steps toward a higher moral consciousness with a broad humanitarianism as its basis, may we not, by virtue of this fact, find the way lighted to the future--a future in which men and women will combine forces and resort to helpful co-operation in all those things which add to the sum of human happiness. If history shows that the most rapid strides toward a lofty civilization have been made since both the sexes assumed this attitude of mutual helpfulness, does it not, by that same token, reveal the source of greatest efficiency while indicating that feminism is humanism, and thus foretelling the trend of human development.
Ever yours truly, EDWARD F. DUNNE, Governor.
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