Evening Republican, Volume 21, Number 209, Rensselaer, Jasper County, 19 September 1917 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

I do not ask for wealth or style. With all their heartless, cold demands; But wealth of love and happy home. My heart much better understands. —M. Lippincott. Bread Crumb Pancakes. Take a cupful of crumbs, two and a fourth cupfuls of skim milk, sour, one teaspoonful of salt, a teaspoonful and a half of soda, one well-beaten egg and a half cupful of flour. Soak the crumbs In milk overnight. Cook as any other griddle cakes. Peach Butter. Take partly ripe peaches, thinned from the trees, or windfalls may be used. Be careful to discard all bruised parts. _Stew the peaches until tender, then rub through a sieve. To 12 pounds of the fruit pulp add six pounds of light brown sugar, three teaspoonfuls of ground cinnamon, two teaspoonfuls of ground allspice and'one teaspoonful of cloves. Cook until thick, stirring often. Grape Juice. Wash the grapes well, just cover with cold water and let simmer until the juice seems to be well extracted. Then strain through a jelly glass and add a cupful of sugar to each quart of strained juice. Put on fire and bring to the boiling point, bottle and seal in well-sterilized receptacles, and the juice will be perfect after a year in the cellar. Grape Jelly. Take a basket of perfectly ripe Concord grapes, six Duchess or other apples which cook quickly, and with a little water to keep them from scorching, cook until the juice is extracted. Then drain and to each cupful of juice add two cupfuls of sugar. Stir until every grain of sugar is dissolved and turn into glasses. This makes a jelly that tastes like fresh grape juice. Be sure to try it.