Evening Republican, Volume 21, Number 3, Rensselaer, Jasper County, 5 January 1917 — MOTHER’S COOK BOOK [ARTICLE]

MOTHER’S COOK BOOK

On every hand are seen young man and woman failures, a disappointment to themselves and their friends, who bitterly .complain because of undernutrition during, the formative period of life; they are hampered in their ambitions by chronic ill health; anemia, incipient stages of tuberculosis and other wasting diseases. No patent medicines nor abundance of food later In life will make up for the deficiency of building material during the time of celluldr or tissue formation.— Janet Hill Soups of Various Kinds. Soup is a food that is equally good for did and young, and- a nourishing soup is especially good for growing children and should be often found in the ration prepared for them. Cream soups and-purees are more nourishing than the clear broths. The latter serve a valuable purpose when followed by a hearty meat dish, but the heavier soups are a meal of themselves if served with plenty of good bread and butter. Children should have much simpler meals than the parents and,' when possible, have their meal earlier, so that they may have plenty of sleep. —Soup meat should never be put into water to be washed, but carefully wiped with a damp cloth, as washing deprives it of its juices.

Rich Brown Stock. Almost any kind of meat and bone may be put into the stock pot and the careful housewife will not waste one clean scrap of meat or bone. Take three and a half pounds of beef, some poultry or game bones, four cloves, two bay leaves, one teaspoonful of whole peppers, two quarts of cold water, two. onions, two stalks of celery, some sweet herbs* like marjoram or thyme, and simmer slowly for four hours; strain and when cold remove the fat The bones may be again covered. with water and simmered to extract all flaVor, and thio thinner soup used to add flavor to tfther soups.

White Stock. Take three and a half pounds of veal, a chicken or a rabbit, two stalks of celery, any poultry bones, two blades of mace, one onion, two quarts of cold watercut the meat into small pieces, put them Into the pot with tin* water and just simmer for four hours; strain, and when cold remove the fat. The bones may again be covered with water and cooked for a thinner soup. A most delicious dumpling to serve with a soup or stew is prepared as follows : Take a cupful of buttermilk —if sweet no soda will be needed, if sour add only a pinch of soda —a beaten, egg, flour to make a drop batter and two teaspoonfuls of baking powder* with a half-teaspoonfuT of salt. Drop by teaspoonfuls into the boiling soup and cook, tightly covered, eight to ten 1111001%— —