Evening Republican, Volume 21, Number 168, Rensselaer, Jasper County, 2 August 1917 — MOTHER’S COOK BOOK [ARTICLE]

MOTHER’S COOK BOOK

The best things are nearest; breath in your nostrils, light in your eyes, flowers at your feet, duties at your hand, the path of God Just before you. Then do not grasp at the stars, but do life’s plain, common work as it comes, certain that daily duties and dally bread are the sweetest things of life. Attractive Ways With Gooseberries. Each fruit in its season is welcome, bringing with it its own delightful flavor to add to the pleasures of the table. ' ,

Gooseberry Soup. Take two pounds of gooseberries, two quarts of water, two cupfuls of sugar; two tablespoonfuls of cornstarch, the yolks of two eggs and an inch stick of cinnamon. Wash the gooseberries and put them into a saucepan with the water and sugar.' Add the cinnamon and boll until the fruit is reduced to a pulp. Then strain And thicken with the cornstarch, mixed to a paste with four tablespoonfuls of cold water. Simmer for five minutes, then pour over the yolks of the eggs, which have been in a soup tureen. Serve with rusks or wafers. A half-cupful of gooseberry preserves allowed to stand until rather dry will take the place of raisins in cake or pudding. Any rich sauce, if allowed to dry out partly, may be used ih fruit drop cakes most satisfactorily. Gooseberry Marmalade. Put the berries into a saucepan, allowing a half-cupful of water to each quart of fruit, and let them cook until quite soft. Then rub them through a sieve fine enough to keep back the seeds. Weasure this pulp, using equal measures of sugar. Put the sugar into the saucepan with water enough to Moisten it and boil until it forms a soft bail in cold water. Then add the

pulp and cook until thick and jellylike. Put into Jars or glasses and cover tightly. Gooseberry Trifle. Wash a pound of gooseberries and stew them until soft with one cupful of water and a half-cupful of sugar. Rub them through a sieve and put the pulp in a glass dish to chill. Pour over it one and one-half cupfuls of custard. Beat one cupful of cream, sweeten and flavor it to taste and heap it on top. Decorate with crushed macaroons and shredded almonds.