Evening Republican, Volume 21, Number 133, Rensselaer, Jasper County, 13 June 1918 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

Food habits, like all other habits, are not easily changed. Do not.try too many war-time dishes at once. Use ingenuity in the preparation and serving of new combinations, try to have them look and taste well. x Eat Nuts, Save Meat. Nuts are so wholesome, present such a variety and are so well liked that they should be used more often as a food rather than a delicacy. Sweet Potato and Peanut Croquettes. Mix a cupful of mashed sweet potato with a cupful of finely chopped peanuts. a half a teaspoonful of salt and a dash of pepper, shape into croquettes, roll in fine bread crumbs, and bake in a hot oVen until brown. If the crumbs are well- buttered before using the croquettes will brown quickly. Serve with a white sauce seasoned with two tablespoonfuls of chili sauce. Scalloped Onions and Peanuts. Cook six onions ip boiling salted water until tender. Chop two-thirds of a cupful of freshly roasted peanuts. Melt two tablespoonfuls of fat and add two tablespoonfuls of barley flour; when smooth add a cupful of rich milk, a of salt, a few dashes of paprika. Put a layer of onion, a layer of peanuts, then white sauce in a baking dish, cover with buttered crumbs and bake.

Stuffed Dates With Nuts and Cheese. Steam well-washed dates until soft, remove the pits and fill with cottage cheese mixed with a few finely chopped hickory nut meats. Apples in Maple Sirup With Nuts. Cut eight apples in halves and remove the cores with a spoon, put into a baking pan with a cupful of maple sirup and 1% cupfuls water and two tablespoonfuls of butter, sprinkle with two tablespoonfuls of chopped nuts and bake until the sirup is thick; serve with whipped cream. Apples With Nut Stuffing. Scoop out apples and fill the shell with English walnuts and apple pulp mixed with mayonnaise; place in a circle on a large serving dish and heap whipped cream in the center. Honey Custard. Beat two eggs, add half a teaspoonful of salt, one-third of a cupful of Honey and beat again; add two cupfuls of milk and mix thoroughly. Turn into four earthen cups. Set Into a dish of water and bake until firm in the center. Sprinkle with chopped nuts just before putting into the oven.