Evening Republican, Volume 21, Number 223, Rensselaer, Jasper County, 5 October 1917 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Strong is that man, he only strong, To whose well-ordered will belong. For service and delight. All powers that in face of wrong Establish right. Something Different. An omelet may become as obsolete as auk’s eggs unless feed becomes cheaper and more people keep hens. For the fortunate ones who keep a hen here is something good to try: Omelet Lattard. Put a cupful of dried bacon in a hnt fryirrg pan. add a cupful of eggplant cut in dice, with half a cupful of apple, cook all together and season with salt and pepper. When done remove the ingredients with a skimmer and add the fresh eggs, using the desired number to serve, add a tablespoonful of cold water for every egg and cook as usual. Just before turning the omelet, add the cooked ingredients and fold; dish up quickly and serve at once. v Butter Cakes. __ Other shortening may be used in place of butter! with good results. The fat of chicken Or many of the cooking oils answer very well. Take a cupful of butter, two cupfuls of brown sugar, jthreel cupfuls of flour, two tablespoonfuls of cinnamon, and one egg. Cream the butter, add the sugar, cinnamon ami egg, then a little flour at A tfrhe a nd Knead ’untti well mixed. Roll out on a cake board one-quarter of an Inch thick and cut with a cake cutter. Bake in a hot oven until browp. These are delicious to serve with tea. t v — Marshmallow Pineapple. Take a half pound of marshmallows and cut them in quarters, pour over them , a can of shredded pineapple,

dust with powdered sugar and let stand. When ready to serve, whip a cupful of cream and cover the top of the pudding. ■ Marshmallow Parfait. Make a sirup by boiling together two cupfuls of sugar and one cupful of water until It spins a thread, then pour it boiling hot on the stiffly beaten -whites of two eggs and continue beating to a smooth, creamy mass. Gradually add one pint of whipped cream. Flavor with’ rose extract and freeze to a mufeh, add one cupful of nutmeats and cut-up marshmallows. Continue freezing until smooth, packing in ice, and salt for two hours to ripen.