Evening Republican, Volume 21, Number 230, Rensselaer, Jasper County, 1 October 1918 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Fatal effect of luxury and ease! We drink our poison and we eat disease; Indulge our senses at our reason’s cost Till sense is pain and reason hurt or lost. Salad* for the Family. The salad dressing is as important in a good salad as is the combination of Ingredients. ’ For the lover of olive oil no dressing is as good as the French dressing and mayonnaise. In the present condition of the market when high grade oil is so costly we will have to use some substitute. Corn oil is a fair oil, of good flavor and may be used in mayonnaise, giving us a most agreeable if not as fine flavored a dressing as olive oil. Put a yolk of egg with a half teaspoonful of salt, a teaspoonful of powdered sugar, a pinch of mustard and cayenne with two tablespoonfuls of lemon juice in a cold bowl, beat with a dover egg beater until thick and well blended, then add a tablespoonful of corn oil, beat well and continue to add the oil, beating well after each addition until a cupful of the oil is used.

Combination Salad. Take two cupfuls of chopped apple, one finely diced banana, a dozen chopped dates, a cupful of chopped celery and a cupful of good salad dressing. Mix well, and season with salt and a dash of cayenne. Serve in nests of lettuce.

Sweetbread and Almond Salad. . Parboil a pair of sweetbreads, and stand aside to cool. Cut up in small pieces. Blanch twenty-four almonds, -dry in the oven, then chop rather fine. When ready to serve, cover a dish with crisp lettuce, mix the almonds and sweetbreads, add a half teaspoonful of salt, a dash of paprika, a tablespoonful of Worcestershire sauce and mix thoroughly. Add a stiff mayonnaise dressing and arrange on the lettuce. Ceylon Tomato Salad. Peel and chop three solid tomatoes after removing the seeds, add a teaspoonful of salt, a tablespoonful of lemon juice, a tablespoonful of chopped onion, the same of green pepper and a half teaspoonful of paprika. Mix and turn Int<ythe dish In which it Is to be served. Stir coconut cream until thick and pour four tablespoonfuls over the tomatoes and serve. To jnake the coconut cream, grate a good sized coconut and pour over it a pint of boiling water, stir and let stand until all the goodness has been washed out of the nut. Turn into a cheesecloth and press dry. Let this milk stand over night and by morning a good thick cream will be formed over the top. Remove the cream and use the milk underneath for various sauces..