Evening Republican, Volume 21, Number 145, Rensselaer, Jasper County, 6 July 1917 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

Reduce the cost of living by utilizing all leftovers and having meatless dinners at least three times a week; Summer Dishes. Delicious as the cucumber is to the jpalate it has little nourishment. Its ivalue lies in its mineral salts. cellu-_ ilose and the cooling properties o£ its iwater content. The salad dressing or jsauce with which the vegetable is iserved does make it a nourishing dish. The bitter principle even when pot pronounced is especially good for the complexion taken inside or out. Cui cumbers peeled and cut in half lengthiwise are boHed and served with butter ias a vegetable. After being parboiled (they may be dipped in egg and crumbs iand fried. They are also well liked as (fritters and stewed with a cream sauce Ils another favorite method. Cucumber Sauce for Fish. The favorite method of serving cu|cumbers is to keep the delicate crispiness which is so refreshing on a hot iday. Cucumber chopped fine and 'mixed with half as much chopped lonion, seasoned well with salt, pepper iand vinegar, makes a fine sauce to .serve with fish. ' Tomato Ice. Take the pulp and juice of a quart iof tomatoes, rubbed through a sieve do remove the skin and seeds, add the Juice of three lemons, sugar to sweeten and a cupful of finely chopped can•died ginger.’ Add a quart of boiled water and a half-cupful of chopped maraschino cherries, and freeze. Hot Stuffed Tomatoes. Melt two tablespoonfuls of butter, add a half-cupful of bread crumbs and enough stock to moisten the bread. Stir over the fire until a paste Us formed, then add three tablespoonjfnls of chopped chicken, a tablespoontful of chopped ham, grated onion, ceP ery salt and pepper to taste. Cut round pieces from the tops of firm, leven-sized tomatoes, remove the tenders and turn on a plate to drain. ■Fill with the mixture and put into a (buttered pan to bake. A few minutes before taking from the oven cover each with a little white of egg beaten stiff, then when brown, serve at once. Cheese and Olives. Beat two tablespoonfuls of sweet cream into one cream cheese or the equivalent of cottage cheese, add salt and paprika to make it pink and a tablespoonful of chopped chives. Roll and chill and serve on head lettuce or cress with French dressing.