CANDIES, ETC

Five Oz. Childhood Fondant

1 oz. kindness 1 oz. sunshine 1 oz. pure food 1 oz. recreation 1 oz. rest

This should be on hand in every household where children gladden the hearth. Wherever possible distribute it among the little children of the poor.

Rose Leaves Candied

Take red roses, remove all the whites at the bottom. Take three times their weight in sugar, put a pint of water to a pint of roses, skin well, shred the roses a little before you put them into the water, and cover them, and when the leaves are tender, put in the sugar.

Keep stirring lest they burn and the syrup be consumed.

Delicious Fudge

Delicious fudge is made with sour cream instead of fresh milk or cream.

2 lbs. brown sugar 1 tablespoon butter 1 tablespoon golden syrup 3/4 cup water 1 teaspoon vanilla 1 tablespoon white vinegar

Mix well and allow it to boil slowly. Skim but do not stir. Boil until a little hardens in water. Then add the vanilla and vinegar.

Now pour into buttered tins and when the edges harden, draw lightly to the center. When cool pull until light. When doing so flour the hands lightly.

Creole Balls

Chop half a cupful each of almonds, pecans and walnuts and add enough fondant to make the mixture of the right consistency to mold into bonbons. Boil into little balls and dip in maple or chocolate fondant.

Chocolate Caramels

1 pint brown sugar 1 gill milk 1/2 pint molasses 1/2 cake sweetened chocolate 1 generous teaspoon butter 1 tablespoon vanilla

Boil all of the ingredients (except the vanilla) over a slow fire until dissolved, and stir occasionally as it burns easily. Test by dropping little in water. If it hardens quickly, remove at once from the fire. Add vanilla and pour into buttered pans.

When cool, cut in squares with a buttered knife.

For sea foam candy cook three cupfuls of light brown sugar, a cupful of water and a tablespoon of vinegar until the syrup forms a hard ball when dropped into cold water. Pour it slowly over the stiffly beaten whites of two eggs, beating continually until the candy is stiff enough to hold its shape. Then work in half a cupful of chopped nuts and half a teaspoon of vanilla. Drop in small pieces on waxed paper.

How to Make Good Coffee

When the National Coffee Roasters' Association tells how to make good coffee the housewife is naturally interested, no matter how fervently the family may praise her own brew. Coffee is the business of these gentlemen. They know it from the scientific standpoint as well as practically. Their opinion as to the best method of preparing it for the table is, therefore, worth consideration.

They tell us, first of all, that the virtues of the infusion depend primarily upon the fineness with which the roasted bean is ground. Careful experiments have shown, indeed, that when pulverized it gives a larger yield of full strength beverage than in any other shape, so that such grinding is urged in the interest of economy, as well as from a gastronomic standpoint.

The grinding, however, must be done immediately before the coffee is made. Otherwise no little of the delicate and much prized flavor of the bean will escape.

The method of making the infusion is governed by the solubility of the various elements composing the coffee. The caffeine and caffetannic acid readily dissolve in cold water, but the delicate flavoring oils require a considerable degree of heat. It so happens that water at the boiling point, 212 deg. F., is twice as effective in extracting these flavors as when at a temperature of 150 deg. F.

Nevertheless, the usual method of boiling the coffee is unsparingly condemned by the association. The infusion thus made is very high in caffeine and tannic acid. It is muddy, too, and overrich in dissolved fibrous and bitter matters. As most of the deleterious effects of coffee are due to dissolved tannin, owing to excessive boiling or the use of grounds a second time, this method of making the beverage is unqualifiedly condemned.

Steeping--that is, placing the coffee in cold water and permitting it to come to a boil--is also deprecated. An infusion so made contains less caffeine, to be sure, but it lacks the desired aromatic flavor and the characteristic coffee taste.

In fine, the association leans to a method of coffee making known as filtration. This consists in pouring boiling water once through finely pulverized coffee confined in a close-meshed muslin bag. The resultant infusion is one in which the percentage of tannin is extremely low. There is a medium amount of caffeine, but the full flavor and characteristic taste are present.

STATE OF OREGON EXECUTIVE DEPARTMENT SALEM.

Dec. 22, 1914.

Editress Suffrage Cook Book:

This is to acknowledge yours of the 16th instant, in reference to women's suffrage, and in reply will say that while this right has been enjoyed but a short time by our women, they have been making excellent use of it. They are prompt to register and vote, and their influence is most always found upon the side of better government. The result of their efforts is already being reflected in a number of important measures recently adopted in this state, which will make for the public good.

Very truly yours, OSWALD WEST. Governor.

Cottage Cheese

To make cottage cheese effectively, with an aroma and delicacy equal to its nourishment, a rich milk which has not lost time in souring should be put in an earthenware or stone jar with the lid on, and placed in hot water over a very slow fire until it is well heated with the curd clotted from the whey. When it begins to steam the curd is drained a very short period through cheese cloth. Well mixed with salt and butter and pepper it is an ideal muscle and tissue maker.

Cottage cheese is much more easily turned into brawn, brain and bone than any of the less porous, less ripe cheeses. In fact the curious uncomfortably bloated sensation experienced by many who eat other varieties of cheese is uncommon with cottage cheese.

Faulty mastication, peculiar susceptibilities to casein and an excess of other solid foods often causes the distress which follows cheese eating. If well emulsified with saliva by the teeth or mixed with water and not gulped down, cottage cheese serves every sort of food purpose.

ALBUMINOUS BEVERAGES

The following recipes were kindly contributed by Alida Frances Pattee, author of "Practical Dietetics," an invaluable book for the home.

When a large amount of nutriment is required the albuminized drinks are valuable.

The egg is a fluid food until its albumen is coagulated by heat. Often the white of egg, dissolved in water or milk, and flavored, is given when the yolk cannot be digested, as 30 per cent. of the yolk is fat. Egg-nog is very nutritious, and is extensively prescribed in certain non-febrile diseases, especially for the forced alimentation of phthisis and melancholia. There are occasional cases of bilious habit, in which eggs to be digested must be beaten in wine. But the combination of egg, milk and sugar with alcohol, which constitutes egg-nog, is apt to produce nausea and vomiting in a feeble stomach, especially in fever. For this reason whole eggs are unfit for fever patients, and the whites only should be used.

Albuminized drinks are most easily prepared cold. When a hot liquid is used, it must be poured very slowly into the well-beaten egg, stirring constantly, so that lumps of coagulated albumen do not form.

_For the Diabetic._ In all the albuminous drinks substitute Sweetina for the sugar. The fuel value will be 60 calories less in every recipe than when one tablespoon of sugar is used.

Energy Value of an Egg

1 medium egg (without shell) 60 Calories 1 white of egg (average) 13 " 1 yolk of egg (average) 48 "

Egg Broth, 319 Calories[1]

Yolk 1 egg 1 tablespoon sugar Speck salt 1 cup hot milk Brandy or some other stimulant if required.

Beat egg, add sugar and salt. Pour on carefully the hot milk. Flavor as desired, if with brandy or wine, use about one tablespoon.

NOTE.--Dried and rolled bread crumbs may be added, if desired. The whole egg may be used. Hot water, broth or coffee, may be substituted for the milk; nutmeg may be substituted for the stimulant.

Egg-Nog No. I, 231 Calories[1]

1 egg Speck salt 3/4 tablespoon sugar 3/4 Cup milk 1 1/2 tablespoon wine or 1 tablespoon brandy (or less)

Beat the egg, add the sugar and salt; blend thoroughly, add the milk and liquor. Serve immediately.

NOTE.--Have eggs and milk chilled before blending. A grating of nutmeg may be substituted for the stimulant. A lemonade shaker may be used for the blending.

Egg-Nog No. II, 231 Calories[2]

1 egg 3/4 tablespoon sugar Speck salt 3/4 Cup milk 1 tablespoon brandy (or less)

Separate egg. Beat yolk, add sugar and salt, and beat until creamy. Add the milk and brandy. Beat the white till foamy (not stiff and dry), and fold it in lightly. Serve immediately.

Junket Egg-Nog, 289 Calories[3]

1 egg 1 cup milk 1 tablespoon sugar 2 teaspoons rum, brandy or wine 1/2 Hansen's Junket Tablet

Beat white and yolk of egg separately, very light; blend the two. Add the sugar dissolved in the rum. Heat the milk luke warm, stir into the egg mixture, and add quickly the tablet dissolved in cold water. Pour into small warm glasses, and sprinkle grated nutmeg over the top. Stand in warm room undisturbed until firm, and then put on ice to cool. This can be retained by the most delicate stomach.

Beef Egg-Nog, 200 Calories

1 egg Speck salt 1 tablespoon sugar 1/2 cup hot beef broth 1 tablespoon brandy

Beat the egg slightly, add the salt and sugar; add gradually the hot broth; add brandy and strain. Sugar and brandy may be omitted if preferred.

Coffee Egg-Nog, 175 Calories[4]

1 egg 1 1/2 teaspoon sugar 1/2 scant cup milk or cream 1/2 scant cup strong coffee

Chill ingredients, and blend as for Egg-nog No. II.

Pineapple Egg-Nog

Prepare as per Egg-nog No I or II; omit the brandy and use pineapple juice to taste.

Egg and Rum, 315 Calories

1 cup fresh milk Yolk 1 egg 1 tablespoon sugar Speck salt Few grains nutmeg 1 tablespoon rum

Beat yolk, add sugar, salt and nutmeg; add milk and rum.

NOTE.--For consumptives, taken at about 6 A. M., often prevents the exhaustive sweats which accompany the morning doze. Also may be given to a patient before dressing to prevent exhaustion.

Egg and Brandy, 350 Calories[2]

3 Eggs 4 tablespoons cold water Nutmeg 4 tablespoons brandy Sugar

Beat the eggs, add cold water, brandy and sweeten to taste. A little nutmeg may be added. Give a tablespoonful at a time.

Egg and Wine, 125 Calories[5]

1 egg 1/2 cup cold water Sugar 1 wineglass sherry Nutmeg

Beat the egg. Heat the water and wine together but not boiling; pour onto the egg, stirring constantly; flavor with sugar and nutmeg.

Egg Lemonade, 192 Calories

1 egg 2 tablespoons sugar 2 tablespoons lemon juice 1 cup cold water

Beat the egg thoroughly, add the sugar and lemon juice; pour in gradually the water, stirring until smooth and well mixed. Strain and serve. Two tablespoons of sherry or port may be added if desired.

Malted Milk and Egg, 120 Calories

1 tablespoon Horlick's Malted Milk 1 tablespoon crushed fruit 1 egg 20 drops acid phosphate 1 tablespoon crushed ice 3/4 cup ice water

Mix the malted milk powder, crushed fruit and egg and beat five minutes. Add the phosphate and crushed ice, blending thoroughly. Strain and add ice water or cold carbonated water, and a grating of nutmeg to flavor.

Stokes Mixture

Eggs and brandy 196 calories.

"2 egg yolks, 50 c. c. of brandy, 120 c. c. of aqua aurantii florun (sugar or syrup enough to sweeten), has considerable nutritive, as well as stimulative value, and is eligible for use when such a combination is indicated."

Grape Yolk, 150 Calories

1 egg 1 tablespoon sugar Speck salt 2 tablespoons Welch's Grape Juice

Separate egg. Beat yolk, add sugar and stand aside while the white is thoroughly whipped. Add the grape juice to the yolk and pour this onto the whipped white, blending carefully. Serve cold. Have all ingredients chilled before blending.

Grape Juice and Egg, 270 Calories

1 egg 1/2 cup rich milk 1 tablespoon sugar 1/4 cup Welch's Grape Juice

Beat yolk and white separately very light. To the yolk add milk, sugar and grape juice, and pour into glass. To the white add a little powdered sugar and a taste of grape juice. Serve on yolk mixture. Chill all ingredients before using.

Mulled Wine, 250-280 Calories

1 ounce stick cinnamon A slight grating nutmeg 1/2 cup boiling water 1 egg 1/2 cup sherry, port or claret wine 2 tablespoons sugar

Put the spices into top of a double boiler with the water. Cover and cook over hot water ten minutes. Add wine to the spiced water and bring to the boiling point. Beat the egg to a stiff froth, add sugar and pour on the mulled wine, and beat well. Serve at once.

Albuminized Milk, 98 Calories

1/2 cup milk (sterile) White 1 egg Salt

Put milk and white of egg in a glass fruit jar, cover with air tight cap and rubber band. Shake until thoroughly blended. Strain into glass. A few grains of salt may be added if desired. Two teaspoons of Sanatogen added 30 calories.

NOTE.--The blending may be done in a lemonade shaker.

Albuminized Water, 13 Calories[6]

1/2 cup ice-cold water (boiled and chilled) White 1 egg Lemon juice Sugar

Blend as for "Albuminized Milk," serve plain or add lemon juice and sugar to taste. If set on ice to keep cool, shake before serving. Two teaspoons of Sanatogen added 30 calories.

Albumin Water (for infants), 13 Calories

Albumin water is utilized chiefly in cases of acute stomach and intestinal disorders in which some nutritious and easily assimilated food is needed; albumin water is then very useful. The white of one egg is dissolved in eight ounces or a pint of water which has been boiled and cooled. --Koplik.

Albuminized Clam Water, 18 Calories

1 cup cold water Clam Broth White 1 egg

To the water add the required amount of the clam broth to make the strength desired, add the unbeaten white of egg, and follow general directions for "Albuminized Milk." Serve cold in dainty glasses. This is a very nutritious drink, and will be retained by the stomach when other nourishment is rejected.

NOTE.--Milk may be substituted for the water.

Albuminized Orange, 30 Calories[1]

White 1 egg Juice 1 orange Sugar

To the unbeaten white add the orange juice, sweeten to taste and blend thoroughly. Strain and set on ice to cool. Serve cold.

Albuminized Sherry, 22 Calories[1]

White 1 egg 3/4 tablespoon sherry Sugar

Beat the white stiff, add slowly, while beating, the wine and sugar. Serve cold.

NOTE.--Have all ingredients cold before blending.

Albuminized Grape Juice, 40 Calories[7]

2 tablespoons Welch's Grape Juice White 1 egg Sugar Chopped ice

Put in a dainty glass the grape juice, and the beaten white of egg and a little pure chopped ice; sprinkle sugar over the top and serve.

FOOTNOTES:

[1] Calculated with 1 tablespoon brandy. 277 calories if brandy is omitted.

[2] Without liquor.

[3] Without liquor.

[4] Calculated with milk.

[5] Without sugar.

[6] Without lemon juice or sugar.

[7] Without milk.

STARCHY BEVERAGES

Starchy drinks consist of cereals or cereal products, cooked thoroughly in a large amount of water and strained before serving. Arrowroot, cornstarch, tapioca, rice and rice flour are nearly pure starch. Oats, barley and wheat in forms which include the whole grains contain besides starch some protein and fat, and also valuable mineral matter, especially phosphorous, iron, and calcium salts. In starchy drinks these ingredients are necessarily present in small amounts; hence they have little energy value, unless milk or other highly nutritive material is added. Such drinks are of value when only a small quantity of nutriment can be taken.

_Principles of Cooking._ As the chief ingredient is starch, long cooking is necessary, in water at a high temperature (212 deg. F.), which softens the cellulose, and breaks open the starch grains, changing the insoluble starch to soluble starch and dextrin, so that it can be readily digested.

Time of cooking should be conscientiously kept by the clock.

_Digestion._ The action of ptyalin is very rapid, and if these drinks are sipped slowly, so as to be thoroughly mixed with saliva, a considerable portion of starch may be changed to sugar before reaching the intestines.

Barley Water, 180 Calories

2 tablespoons pearl barley 1 quart cold water

Wash barley, add cold water and let soak several hours or over night; in same water, boil gently over direct heat two hours, or in a double boiler steadily four hours, down to one pint if used for infant feeding, and to one cup for the adult. Strain through muslin.

NOTE.--Cream or milk and salt may be added, or lemon juice and sugar. Barley water is an astringent or demulcent drink used to reduce laxative condition.

Rice Water, 100 Calories[8]

2 tablespoons rice 3 cups cold water Salt Milk

Wash the rice; add cold water and soak thirty minutes, heat gradually to boiling point and cook one hour or until rice is tender. Strain, reheat and dilute with boiling water or hot milk to desired consistency. Season with salt.

NOTE.--Sugar may be added if desired, and cinnamon, if allowed, may be cooked with it, and will assist in reducing a laxative condition.

Barley Water (infant feeding) 19 Calories

1 teaspoon barley flour 2 tablespoons cold water 1 pint boiling water

Blend flour and cold water to a smooth paste in top of double boiler; add gradually the boiling water. Boil over direct heat five minutes, stirring constantly, then put over boiling water and cook 15 minutes longer, stirring frequently. Older infants take the barley water in much more concentrated form. Barley water is used as a diluent with normal infants and in forms of diarrhoea.

NOTE.--For children or adults, use 1/2 tablespoon barley or rice flour, 1 cup boiling water, 1/4 teaspoon salt.

Rice Water No. II, 160 Calories

3 tablespoons rice 1 pint boiling water 1 tablespoon stoned raisins

Wash rice, put into saucepan with water and raisins; boil gently for one hour. Strain. When cold serve. Sugar or salt may be added to taste.

NOTE.--Do not use raisins in bowel trouble.

Oatmeal Water, 50 Calories

1 tablespoon oatmeal 1 tablespoon cold water Speck salt 1 quart boiling water

Mix oatmeal and cold water, add salt and stir into the boiling water. Boil three hours; replenish the water as it boils away. Strain through a fine sieve or cheese cloth. Season, serve cold. Different brands of oatmeal vary considerably in the amount of water which they take up in cooking, and sufficient should always be added to make this drink almost as thin as water.

Oatmeal Water No. II, 220 Calories[9]

1/2 cup fine oatmeal 1 quart water

Use sterile water (boiled and cooled). Add oatmeal and stand in warm place (covered), for one and one-half hours. Strain, season, and cool. Sometimes used for dyspeptics.

Toast Water, 350 Calories

1 cup stale bread toasted 1 cup boiling water Salt

Cut bread in thin slices and in inch squares. Dry thoroughly in oven until crisp and a delicate brown. Measure, and break into crumbs; add the water and let it stand one hour. Rub through a fine strainer, season and serve hot or cold. The nourishment of the bread is easily absorbed in this way and valuable in cases of fever or extreme nausea.

NOTE.--Milk or cream and sugar may be added.

Crust Coffee

Take some pieces and crusts of brown bread and dry them in a slow oven until thoroughly hard and crisp. Place in a mortar and pound or roll. Pour boiling water over and let soak for about fifteen minutes. This when strained carefully is very acceptable to invalids who are tired of the ordinary drinks, such as lemonade, etc.

Cracker Panada, 100 Calories[10]

4 hard crackers 1 quart water Sugar

Break crackers into pieces and bake quite brown; add water and boil fifteen minutes, allow to stand three or four minutes. Strain off the liquid through a fine wire sieve; season with salt and a little sugar. This is a nourishing beverage for infants that are teething, and with the addition of a little wine and nutmeg, is often prescribed for invalids recovering from a fever.

Bread Panada, 162 Calories

1 1/2 cups water 1 tablespoon sugar 2 tablespoons stale white bread crumbs 1/4 cup white wine 1 tablespoon lemon juice Nutmeg

Put water and sugar on to cook, just before it commences to boil add the bread crumbs; stir well, and let it boil three or four minutes. Add the wine, lemon and a grating of nutmeg; let it boil up once more, remove from fire, and keep it closely covered until it is wanted for use.

FOOTNOTES:

[8] Without Milk.

[9] Estimated on one-half the oatmeal.

[10] Without sugar.

THE COOK SAYS

Cook has discovered some little things which help to make her dishes so much above the average.

When next making griddle cakes add a little brown sugar or molasses to the batter, the cakes will brown better and more easily.

* * * * *

Pie crust is best kept cold in the making; to this end an excellent substitute for a rolling pin is a bottle filled with ice water.

* * * * *

When boiling turnips, add a little sugar to the water; it improves the flavor of the vegetables and lessens the odor in the cooking.

* * * * *

Hard boiled eggs should be plunged into cold water as soon as they are removed from the saucepan. This prevents a dark ring from appearing round the yolk.

* * * * *

Instead of mixing cocoa with boiling water to dissolve it, try mixing it with an equal amount of granulated sugar and then pouring it into the boiling water in the pot, stirring all the while.

* * * * *

What gave her peas she served such a nice color and taste was the adding of a lettuce leaf and a tablespoon of sugar.

Do not cover rising bread in bowls and tins with a dry cloth. Instead, cover with a damp cloth which has been wrung out of warm water. In cold weather the damp cloth should be placed over a dry cloth.

As a result, the dough will not dry on the top and the loaves when baked will be much more uniform.

* * * * *

To prevent holes appearing in brown bread prick twice with needle, once when the loaves are placed in tins and once immediately before loaves are placed in the oven.

Cake Hints

For those who would excel in cake making these admonitions are offered:

First--Cream the shortening.

Second--Add sugar slowly and cream it again.

Third--Add yolks of eggs well beaten.

Fourth--Mix and sift the dry ingredients.

Fifth--Add the dry materials to the mixture, which has the baking powder in it; alternate flour and liquid.

Sixth--Cut and fold in (do not beat or stir) the whites of eggs which are beaten to a dry stiff froth.

Seventh--Have a fire and pans ready. Put the cake into the oven quickly; remember that the oven can wait, but the cake never. Bake according to rule.

To test the oven heat--A hot oven will brown flour in five minutes; or you can try if you can hold the hand in it and count twenty.

Time of baking--Layer cakes, 20 or 25 minutes; loaf cakes, from 40 to 80 minutes; gem cakes, from 20 minutes to half an hour.

Never bang the oven door. The cake will fall if you do.

* * * * *

To prevent icing from cracking when it cuts add a teaspoon sweet cream to each unbeaten egg. When boiling syrup for icing add a pinch of cream of tartar.

* * * * *

Brown sugar frosting which will not crack is made of one tablespoon of vinegar, brown sugar enough to mix and the beaten white of half an egg. Beat all well together and add sugar enough to spread.

* * * * *

I have many times been asked how I retained the color of preserved fruits. I allow for all preserves equal measure of sugar and fruit.

It is impossible to have success if you make large quantities. I never make over three pints at a time--usually one quart.

The same method applies to all preserves. If possible, I extract some juice to start with. I then put this with one quart of sugar, (no water if the fruit contains plenty of juice, but if not, I add a little water). Allow this to boil until thick then have fruit ready to drop in; when it boils up, remove scum, and, as the juice is extracted by the boiling, dip off and allow only enough to thicken quickly.

This juice can be used for sauces, beverages of all kinds--Fruit darkens on account of continued boiling.

Economical Soap

Soap without boiling, will float if not too much ham or bacon drippings are used.

Into 1 quart of cold water dissolve the contents of one can of Babbits potash or lye. Melt to luke warm heat, 6 lbs, (light weight) of clean drippings that have been strained through cheesescloth several times.

Before adding the lye to the strained grease, add 1 large cupful of borax. Stir lye into kettle containing grease and stir constantly until very thick. Pour into a pan, score; in 10 or 12 hours turn out of pan and let dry. A little perfume may be added if you wish. Lamb drippings makes the finest soap.

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Transcriber's Notes:

Obvious punctuation errors repaired.

Italic text is denoted by _; bold by = and underlined text by ~.

Text uses both "today" and "to-day." It also used both "tablespoon" and "tablespoons" when referring to an ingredient with an additional fraction of a tablespoon added, i.e. "1 1/2 tablespoon" and "1 1/2 tablespoons."

Page 13, The original had the portrait pages out of order on the list. These have been reordered. The original read:

Fanny Garrison Villard 34 Helen Ring Robinson 40 Jane Addams 38 Julia Lathrop 44 Jack London 46 Mrs. J. O. Miller 42 Mrs. Desha Breckinridge 52

This also occurred on the following pages. The original text is below.

Potato Puffers 78 Baked Tomatoes 80 Stuffed Tomatoes 79

Virginia Butter Bread 102 Bran Bread 102 Excellent Nut Bread 101 Dr. Wylies' Recipes 103

Jam Cake 136 Hickory Nut Cake 138 Lace Cakes 137

Suet Pudding 157 Raw Carrot Pudding 161 Cottage Fruit Pudding 158 Prune Souffle 158 Plain Suet Pudding 157 Plum Pudding 159 Lemon Cream 160 Corn Pudding 161 Lemon Hard Sauce 161

Pear Salad 168 Potato Salad 168 Bean Salad 170 Codfish Salad 169 Swedish Wreathes 169

Orange Salad 173 Cucumber Aspic 175 Tomato Aspic 174 Mayonnaise Dressing Without Oil 176 Mayonnaise Dressing Boiled 175 Suffrage Salad Dressing 174

Pittsburgh Sherbet 198 Lemon Sherbet 198 Synthetic Quince 200 Fruit Cocktails 199 Grape Juice Cup 201 Peppermint Cup 202