Evening Republican, Volume 21, Number 246, Rensselaer, Jasper County, 1 November 1917 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Economical Dishes. Peanut butter Is a highly nourishing food and may be used in various ways In the preparation of the meal. Peanut Loaf. To one-half cupful of finely chopped peanuts add a cupful of boiled rice, and one cupful of fine bread crumbs. Mix thoroughly, add a tablespoonful •of softened peanut butter, one egg, well beaten, and a fourth of a teaspoonful of sage. Form into a loaf and bake half an hour. Serve with tartar sauce. Rye Mush Meal. Mix a half cupful of rye meal, onehalf cupful of cold water and a half •teaspoonful of salt, add to one and a fourth cupfuls of boiling water and -cook one hour in a double boiler. Serve with maple sirup. Tomato Mince Meat. ' Take a peck of green tomatoes, slice them and let stand in salt for 24 hours, drain and add 24 apples, five pounds of brown sugar, three pounds of raisins, two pounds of currants, a tablespoonful of cinnamon, a teaspoonful of cloves, one grated nutmeg and ® pint of good vinegar, cook one and a half hours, then put into gldss cans and seal. Bread Crumb Griddle Cakes. Take a pint of thick sour milk, a half teaspoonful of salt, a teaspoonful of soda, one egg, one cupful of •whole wheat flour and enough white flour to make a batter with one cupful •of break crumbs. Beat well and cook on a hot griddle. Oatmeal Bread. Pour two cupfuls of scalded milk on one and a half cupfuls of uncooked oatmeal; add two tablespoonfuls of shortening, a teaspoonful of salt, and two tablespoonfuls of molasses. When ■cool add one-third of a yeast cake softened and mixed with a half cupful of lukewarm 'water, three cupfuls of whole wheat flour and two cupfuls of white flour; mix with a knife to a dough, adding as much flour as is needed. Wash the bowl and butter it, then put back the bread to rise in a warm place. When double its bulk, cut into two loaves, shape and bake one hour after it has risen to double Its bulk again.