Evening Republican, Volume 21, Number 111, Rensselaer, Jasper County, 18 May 1918 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

In d'ays gone by I filled myself With puddings, pies and cakes: I dearly loved all sweetened food. (I took a chance on aches) But nothing stayed my appetite When I came in from play. Dike bread smeared o’er with Jam That mother stored away. Good War-Time Cakes. Cakes to be used are taking less sugar and honey corn and maple sirup are being used as often as possible. Oatmeal Cake. This is a perfectly reliable cake which will be found often in the homes where it has once been y tried. Take one half-cupful of sugar, four tablespoonfuls of Troco, or any fat may be used, one egg well beaten, a cupful of cold coffee, a cupful of rolled oats that have been ground through the meat chopper, a teaspoonful of cinnamon, a cupful of flour, a teaspoonful each of baking powder and vanilla, a half-tea?poonful of soda, and a cupful of raisins. Proceed as usual in making the cake; Coconut Macaroons. Take a tablespoonful of butter, creamed, add a half-cupful of sugar, one egg, one and cupfuls of oatmeal and a half-cupful of coconut. Drop by tea-, spoonfuls on a buttered sheet.

Sponge Com Flour Cake. Beat four eggs, add a tablespoonful of lemon jtilce, a, cupfiil of sugar, a cupful of corn flour, and an eighth of a teaspoonful of salt. Bake in gem. S*ns. Potato Flour Sponge Cake. Beat 1 the yolks of four eggs until thick, Add a cupful of sugar gradually, heating constantly; add the whites beaten stiff and stir Into the first mixture ; add a teaspoonful of baking powder to a half-cupful of potato flour, and to the eggs; flavor to taste, bake 30 minutes. * Raisin Drops. Take a third of a cupful of shortening, add a cupful of sugar, two wellbeaten eggs, a cupful of raisins, two cupfuls of corn flour sifted with two and a half teaspoonfuls of baking powder, a cupful of milk and a teaspoonful of vanilla. Mix and bake as usual. Strained honey boiled and used for boiled frosting as one does a sugar sirup, saves sugar. Maple sirup or sugar may also be nsed if a filling or frosting is necessary.