Evening Republican, Volume 21, Number 30, Rensselaer, Jasper County, 13 February 1918 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

“Who is a stranger to him who hath. the habit of speaking kindly?” Vi ■-< Good Food for the Family. While we are cutting down on our meat, using less beef, mutton and pork, the following recipe will help out when planning a. beef dinner: Beef and Kidney Ragout. Wash skin and cut beef kidney into one-fourth-inch cubes; wipe a pound of stew meat and cut into inch cubes. Sprinkle with salt and pepper and dredge with flour. Cut two slices of bacon into dice, put into saucepan, add one onion peeled and sliced, cook three minutes; then add the meat and stir and cook until well browned. Add a cupful of boiling water, a tablespoonful of Worcestershire sauce and one green pepper cut in strips; bring to the boiling point, and cook slowly until the meat is tender. Thicken the gravy, add a half-cupful of stoned ripe oHves and garnish with rings of green pepper and fried mush.

A salad that is most appetizing is made of a small head of cabbage and one onion chopped fine. Cut a thick slice of salt pork into small dice and fry out until broWui; pour the fat all over the cabbage, stir well, add salt and pepper to taste, then pour over enough, boiling hot vinegar to moisten and further season the cabbfige. Serve at once. Oatmeal Soup. Cook one good-sized, onion In a tablespoonful of butter until soft. Add a bay leaf, celery-seed (one-fourth teaspoonful), three-fourths of a cupful of oatmeal, leftover; two cupfuls of water or stock and two cupfuls of milk. 801 l up, season and strain and serve with hot buttered toast. . Fine for a supper dish. ; Cranberry Salad. For this salad make jelly as usual and mold it in a baking powder can. When ready to use unmold and cut in half-inch slices and arrange on lettuce; on top sprinkle a few broken walnut meats and some, shredded celery with a spoonful of thick salad dressing.