Evening Republican, Volume 21, Number 239, Rensselaer, Jasper County, 24 October 1917 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

a gay old world If you’re great. And a mean old world if you’re small; It’s a world full of hate For the foolish who prate Of the uselessness of it all. Beet Relish. Take a quart of chopped, cooked beets, two cupfuls of sugar, a quart of chopped cabbage, a cupful of horseradish and a cupful of chopped celery. Cover with cold vinegar and seal. This will keep all winter and makes a very -good relish. _ Oatmeal Soup. Take three-fourths of a cupful of left-over cooked oatmeal, one fnediumsized onion, a tablespoonful of butter, a fourth of a teaspoonful of celery seed, one-half a bay leaf, two cupfuls of water or stock, two cupfuls of milk, salt and pepper to taste. Cook the onion in the butter until soft. Add the bay leaf, celery seed, oatmeal and milk and water. 801 l up and strain, season with salt and pepper and serve on hot buttered toast. Cereal Coffee. Mix together two quarts of bran, one quart of whole-ground cornmeal and one cupful of molasses until it resembles moist brown sugar. Turn the mixture into two large dripping pans and brown slowly in the oven, stirring often. When done it will be a rich sealbrown color. Store in fruit jars. Use two tablespoonfuls to a cupful and a half of water and boil 20 minutes. This is especially good for the children who think they must Indulge in coffee when the grown-ups have it. Corn Patties. Take a half-cupful of corn, three cupfuls of chopped ham, one beaten egg, and a dash of pepper. Form into cakes and fry brown on both sides. , Pecan Macaroons. Grind a cupful of pecan meats and eight soda crackers through the meat chopper, using the fine knife. Beat the Whites of two eggs, add a cupful of sugar, a tablespoonful of cocoa, a teaspoonful of vanilla, then the ground ntfts and crackers. Bake in a moderate oven 20 minutes. Coconut could be used in place of the pecans If preferred. Celery on Toast. Celery with cheese In a cream sauce served on toast makes a nutritious and appetizing dish.