Evening Republican, Volume 20, Number 219, Rensselaer, Jasper County, 12 September 1916 — Mother’s Cook Book. [ARTICLE+ILLUSTRATION]

Mother’s Cook Book.

Let me but do my work from day to day. Let me but And it in my heart to say. When vagrant wtuhes beckon me astray, "This is my work, my blessing, not nr doom; Of all who live I am the one by whom This work can best be done. In the right way.”

Roast Lamb on ToasL

Chop some slices of cold roast lamb in small pieces. Heat a frying pan, add butter, the meat, celery salt and pepper, moisten with a little hot water or stock. Four over small buttered slices of toasL

Grape Dessert.

Put ‘ three tabtespoonfuls of powdered gelatin into a saucepan, add two and one-half cupfuls of grape Juice, the grated rind and Juice of a. lemon and one and one-half cupfuls of sugar and dissolve over the fire. Remove from the fire and when It Is beginning to set add one cupful of skinned and seeded grapes. Pour Into l a mold and decorate with shredded almonds when turned out.

Simple Balad Dressing.

Mince one small onion with si® slices of good bacon, add one egg, pepper and salt, two tablespoonfuls of sugar, a teaspoonful of cornstarch and three-fourths of a cupful of mild vinegar. Cook until smooth and use on lettuce.

Birds' Nest Pudding.

Cover the bottom of a pie tiu with sliced apples or peaches, with a biscuit dough, made rather soft. Bake, in n moderate oven, then turn upside down on a large plate, butter the ap* pie side, sprinkle with sugar and add* a grating of nutmeg, cut and serve as pie.

Bally Lunns.

This is a famous old creole recipe:. Take four cupfuls of flour, four tablespoonfuls of sugar, four tablespoonfula of butter, a quarter of a teaspoonful of salt, one yeast cake, two eggs andt a half a cupful of milk. Crumble tbe» yeast cake into a cup, put a teaspoonful of sugar and one of flour with it, half fill the cup with luke warm water and let stand in a warm place 15 minutes. Sift the flour into a bowl, add salt and sugar, rub in the butter. Pour the yeast into the center of the flour, add the eggs, beaten, the milk, and enough luke warm water to make a soft dough. Mix and beat well with a wooden spoon, set in a warm place to rise one hour. Grease three layer cake pans, place the mixture in the three. Let stand until risen to the top of the tins, brush with eggs and bake in a hot oven ten minutes. They should be lightly browned all over. Split in three and toast, butter and serve on the second day. They may be eaten warm if so liked.