Evening Republican, Volume 21, Number 116, Rensselaer, Jasper County, 24 May 1918 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

The kitchen should be a frank and friendly part of the house.—Thoreau. Almost every one who has an unlimited quantity of food at his disposal overeats. —Hubbard. Foods in Season. Asparagus, beet greens, spinach and all the other tender garden things which are so wholesome are now found in our markets. Molded Beet Greens. Wash the greens through many waters to be sure they are well-cleansed, add boiling water to cover and cook until tender. It will take about three hours. Drain and press out all the water possible, remove a few of the beets that are as large as walnuts and slip off the skins in cold water. Slice the beets and press against the side of an earthen mold. Chop the greens fine, season with salt and pepper and butter and fill the prepared mold. Set a plate with a weight above the vegetables and let them become chilled. Serve sliced with mayonnaise dressing. Any stalks of asparagus left over from a previous meal may be used for a most delectable salad using the following dressing:

Chiffonade Dressing. Chop fine the white of a hard-cooked egg, add the yolk pressed through a sieve, a tablespoonful each of chopped chives, parsley, capers and cooked beet, half a tablespoonful of scraped onion, half a each of salt and paprika, half a cupful of oil and three tablespoonfuls of vinegar. Mix and beat until thoroughly blended. Down South Cornbread. Sift together one cupful of yellow cornmeal, half a teaspoonful of salt, two teaspoonfuls of baking powder, beat one egg and stir into the dry ingredients, with one quart of sweet milk. Turn the mixture into a wellbuttered baking dish. Add two tablespoonfuls of butter cut into bits. Bake in a hot oven twenty-five minutes. Stir often until the bread begins to thicken. Serve with a spoon and from the baking dish. This may be serve'd as a dessert with grated maple sugar or with sugar and cream. ’ Sardine Toast. Remove -the crust from carefully toasted bread and spread with butter mixed with a teaspoonful of lemon Juice and minced parsley. On each place three sardines and put the toast into the oven to heat. Serve at once.