Evening Republican, Volume 21, Number 205, Rensselaer, Jasper County, 7 September 1918 — MOTHER'S COOK BOOK [ARTICLE]

MOTHER'S COOK BOOK

For she must boll. And she must broil. And she must toil, And for the sake of the home. Favorite Dishes. We cannot all like these dishes equally well; but no doubt we may find one of which we may approve. Flank Steak. Take one and a quarter pounds of flank steak, slash with a sharp knife on both sides, sprinkle with flour, a half-teaspoonful of curry powder, salt and pepper to taste. Pound these seasonings well , into the meat and then put into a hot frying pan with a tablespoonful of sweet fat. Add two cupfuls of water, cover and let simmer slowly for an hour, adding more water as needed. If cooked at a low temperature the meat will be tender and juicy with a rich brown gravy. A delicious sauce to serve with this is creole sauce. Creole Sauce. Slice fine two medium sized onions, two green peppers, two ounces of lean ham and a clove of garlic. Fry five minutes and then add half a can of tomatoes, two bay leaves, four cloves and eight allspice. Let come to the boiling point, thicken slightly with ‘cornstarch, cook until smooth, add a dash of red pepper or a fresh one finely chopped. Mushrooms will Improve the sauce, not adding to the expense if gathered from the fields. ■ <l— and Lemon Sherbet. To the juice and rind of three oranges and one lemon add a cupful of honey and a pint of cream; freeze as usual. For very nice occasions serve in halves of oranges or of grapefruit.

Cream Torte. Beat the yolks of six eggs, add a cupful of sugar and three tablespoonfuls of fine bread crumbs which have been sifted, with a teaspoonful of baking powder. Add a half-pound of dates, cut fine; a half pound of walnuts and the well-beaten whites of the eggs. Flavor with spices and bake in layers. Put together with sweetened and flavored w’hlpped cream. Pineapple Fluff. Beat the whites of three eggs until stiff,- add three tablespoonfuls of grated pineapple. Beat together and put Into slightly buttered cups. Partly fill the cups and set them in hot water and bake a light brown. Turn out of the cups and serve with whipped cream. Garnish with a little preserved pineapple. Codfish a la Mode. Take a cupful of shredded codfish, two cupfuls of mashed potatoes, a pint of milk and two eggs well beaten, a half cupful of sweet fat and pepper and salt; mix well and bake in a buttered baking dish 20 minutes.