Evening Republican, Volume 21, Number 232, Rensselaer, Jasper County, 3 October 1918 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

A sweet temper is to the household what sunshine is to trees and flowers. The homes of a nation are its strongest forts. Good Things Mother May Make. Turnips make a very good dish, treated as one does potatoes for an escalloped dish. Garnish the dish with fresh parsley and serve from the baking dish. ■ Chill Con Came. Cut two pounds of round steak into small square pieces. Melt two tablespoonfuls of butter substitute in a saucepan and when hot brown the steak, then add one cupful of water and four tablespoonfuls of rice. Cover and cook until tender. Now add three canned red peppers cut in slices, one cupful of cooked beans, two parboiled and sliced onions, one tablespoonful of corn, flour, four cloves, a clove of garlic chopped, a teaspoonful of salt; cook all together until well blended and the gravy is of the right consistency. Serve garnished with parsley. A spoonful or two of grated cheese added to the creamed toast will make of it quite another dish and one which all may eat except the two-year-olds and younger. .

Plum Pudding Jelly. Cover half a box of gelatin with onehalf cupful of cold water and let stand for an hour. Mix one cupful of raisins, one-fourth cupful of sliced citron, and one-fourth cupful of currants; add a tablespoonful of orange or grape juice. Scald a pint of milk and a cupful of strained honey and an ounce of melted chocolate.. Mix all the ingredients and when it is slightly firm, add the fruit so it will not. sink to the bottom. Turn into a mold and when ready to serve, garnish with whipped and sweetened cream. Fig Pudding. Wash, pick over and chop one pound of figs. Beat three eggs very light, put a cupful of suet through the meat chopper, add two cupfuls of breadcrumbs, three-quarters of a cupful of milk and a cupful of strained, honey. Mix all together and turn into a well-greased mold. Steam three hours. Serve hot with an egg sauce or with hard sauce. Desserts. Ices, sherbets and ice creams' are all easily digested and most wholesome for all members of the family. When nuts and fruits are used in creams they should be put through tjie meat chopper. The flavor is better and the cream smoother. Leftovers of cake, creams, jelly and fresh as well as preserved fruits may be used for desserts. Stale sponge cake with a bit of fruit juice, a spoonful of nuts and whipped cream, makes a most palatable and satisfying dessert.