Evening Republican, Volume 21, Number 14, Rensselaer, Jasper County, 25 January 1918 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

There are too many round pegs In. square holes and how to find a round hole is the problem of each Individual round peg. The first and most important desideratum is to deserve to find a round hole, to be qualified to fill it—E. W. Settinlus. Simple Foods. Celery is so seldom served cooked, yet it makes a satisfying change for an occasional dish. Celery au Gratin. 801 l three cupfuls of diced celery in a small amount of water, allowing it to cook nearly dry. Butter a baking dish and put a layer of the cooked celery, then a layer of white sauce, then a sprinkling of cheese, alternating until dll the celery is used. Cover the top with buttered crumbs and bake 25 minutes in a moderate oven.

Chopped Ham and Corn Patties. Take half a cupful of corn,.three cupfuls of ehopped ham, one well beaten egg, a dash of pepper and salt if needed. Form into patties and fry in hot fat. A spoonful or two of chopped ham added to a white sauce to use with vegetables makes a more appetizing dish than does the plain white sauce. Barley Muffins. Take one cupful of whole wheat flour, one cupful of barley flour, two teaspoonfuls of baking powder, a half teaspoonful of salt, one well-beaten. egg, ope and a fourth cupfuls of sour milk, a half teaspoonful of soda, and two tablespoonfuls of drippings. If a little hot cream is used less milk and no fat need be added. Mix lightly, roll out, cut in diamond shapes, brush with a little of the egg left in the bfiwl, sprinkle with sugar, and we have barley scones. Bake in muffin pans without the egg on top and they are muffins. Barley Bread. Take four cupfuls of whole wheat flour, two cupfuls of barley, ode cupful of water, and one of milk, a teaspoonful of salt, two tablespoonfuls of molasses, and half a cake of yeast. Prepare and knead as for whole wheat bread. Nuts as Meat Substitutes. Nuts provide a most satisfying substitute for meat, as they contain both fat, protein and appetizing flavor. Rolled Oats Bread. Take one cupful of boiling water, poured over a cupful of rolled oats, let stand well covered for an hour, then add a teaspoonful of salt, two tablespoonfuls of molasses, two tablespoonfuls of fat, and three-fourths of a cupful of flpur. Mix tfnd knead, adding more flour; let rise and prepare as any other bread.