Evening Republican, Volume 21, Number 252, Rensselaer, Jasper County, 26 October 1918 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Age is another opportunity no less Than youth itself, though in another dress; And as the twilight fades away The sky is filled with stars invisible by day. ■' What to Eat. If a cupful or more of noodles ar ( e left from dinner save them and in a day or two prepare Ham and Noodles. Butter an earthen dish, put into the bottom a layer of cold boiled noodles, add a layer of cold boiled ham, cut in bits, then another layer of noodles and so on until the dish is full. Beat an egg with one cupful of milk and pour into the dish. Cover with crumbs, dot with butter and bake in a moderate oven. Deviled Chicken. Make a sauce of salt, pepper, dry mustard, paprika, grated lemon- peel, lemon juice, Worcestershire sauce and a few drops of tabasco sauce. Add a tablespoonful of butter and cook all together. When the sauce boils add cubes of cooked chicken; serve when well cooked. Oysters a la Creole. Chop fine one clove of garlic, a green pepper and a small onion. Season with salt and paprika and cook in two tablespoonfuls of butter. Add a cupful of tomatoes and a cupful of parboiled oysters. Serve very hot on toast, or cover \frith buttered crumbs and bake.

Clam Cutlets. Take a quart of clams, chopped fine and a cupful of dried breadcrumbs. Season with salt and pepper, a teaspoonful of tomato catsup and "a teaspoonful of minced parsley. Bind with raw egg or with a very little cream sauce. Shape into cutlets, dip in egg and crumbs and fry in deep fat. I Deviled Crabs. * Take one can of minced crab meat, add the yolks of two-hard cooked eggs, mashed fine, a teaspoonful of Worcestershire sauce, salt _ and paprika, the juice of half a lemon, a teaspoonful of dry mustard, and a few drops of tabasco sauce. Add enough dried breadcrumbs to make a paste. Fill crab shells with the mixture, cover brown. Ramekins may be used if the shells are not at hand. Panned Oysters. Cover the bottom of a baking dish with oysters and with enough of the liquor to steam them well. Cover tightly and bake from five to ten minutes in a hot oven. Serve on buttered toast and pour the hot juice, over the toast. Sour Cream Pie. Take one cupful each of sour cream, raisins, and honey, one egg, a tablespoonful of vinegar, a half teaspoonful each of salt, cinnamon, and nntmeg, with a fourth of a teaspoonful of cloves. Bake in two crusts. UtLUc