Among the other appointees during my term of office was a woman on the Board of Administration, the board having our educational institutions in charge; a woman on the Board of Health; a woman Factory Inspector; a woman Parole Officer; a woman on the State Text Book Commission; two women on the Board of Education, and women physicians at our state hospitals. In every instance these women gave the State of Kansas better service than did the men whom they succeeded.
The women of Kansas have "arrived" and the state service is better by their participating in it.
Cordially yours, GEORGE H. HODGES.
Governor.
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Cooking takes a little training and a great deal of common sense.
EGGS, ETC.
Pain d'Oeufs
Beat slightly six eggs, add six tablespoons sugar, a pinch of salt and one-half teaspoon vanilla. Scald three cups of milk and pour slowly over the eggs, stirring constantly.
Melt in a granite or aluminum baking dish six tablespoons of sugar until brown, using no water. Pour the custard into this, set into a pan of hot water and bake in a slow oven 45 minutes or more until the custard is set, and a testing knife comes out clean. The water in the pan must not boil.
When perfectly cold turn upside down into a glass or china serving dish.
MRS. CARRIE CHAPMAN CATT.
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Bread Crumb Omelet
4 eggs small teaspoon salt little minced onion 4 or 5 cups bread crumbs 2 cups milk 4 sprigs parsley (minced fine) minced sweet green peppers can be added 1/4 cup butter softened (melt and cool)
Beat all well together, pour into a buttered dish and bake in a slow oven until lightly browned.
Should be served at once, as it sinks down when cooling. This does not harm it only it does not look so pretty. If it browns too quickly--cover.
Egg Patties
Beat eggs lightly and add crushed cracker crumbs till it forms a thick paste, then thin with a little milk. Season with finely cut onion, pepper and salt. Fry in butter, like pancakes. Very good and something different.
God sends meat and the devil sends cooks.
John Taylor
Florentine Eggs in Casseroles
Chop cooked spinach very fine and season with butter and salt. Put 1 tablespoon spinach in each buttered individual casserole, sprinkle with 1 teaspoon grated Parmesan cheese, and slip into each an egg. Cover each egg with 1/2 teaspoon grated Parmesan cheese and 1 teaspoon Bechamel sauce.
Bake until the eggs are set, and serve immediately. This makes a delicious entree.
Cheese Souffle
3 eggs beaten separately very light 1 cup sour cream 1 cup grated cheese 2 teaspoons finely sifted flour
Bake in a quick oven in buttered baking dish.
Oyster Omelet
1/2 pint oysters 3 eggs salt and pepper to taste 2 1/2 tablespoons butter
Drain oysters. Put butter in pan and cook oysters until they curl. Beat eggs lightly and put over oysters; season and shake until done. Serve at once.
Potato Omelet
3 medium potatoes 1 large spoon butter 1/2 tablespoon lard 5 eggs 1/2 onion minced season to taste
Scrape the potatoes into cold water to keep from discoloring. Put butter and lard in skillet, and brown carefully, add potato squeezed out of the water also onion, cook slowly and then beat the eggs and add.
When done on one side put a plate over the skillet and turn the omelet, now slip in the pan and brown the other side. Serve at once.
"Well, Marie" said Jiggles after the town election "for whom did you vote this morning?"
"I crossed off the names of all the candidates,"
returned Mrs. Jiggles, "and wrote out my principles on the back of my ballot. This is no time to consider individuals and their little personal ambitions."--New York Times.
Northampton, Mass.
Dec. 22, 1914.
Editress Suffrage Cook Book:
As to a sentiment on equal suffrage, let me say that if I had no more generous reason for approving it, I should do so on the ground of my opposition to seeing any element of our people enjoying large liberty and influence without the restraints of a corresponding responsibility in the suffrage.
Ever yours truly, G. W. CABLE.
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CREAMS, CUSTARDS, ETC.