Evening Republican, Volume 21, Number 282, Rensselaer, Jasper County, 3 December 1918 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

Finish' every -day and be done with it. You have done what you could, some blundeaa have crept in; forget them as eon as you can. Tomorrow is a new day; you shall begin it well and serenely and with a too high spirit to be cumbered with your old Economical Dishea. A delicious Scotch broth may be made from the liquor in which boiled mutton was cooked. Remove the fat, add a finely cut turnip, carrot, onion and a stalk of celery. Cook until the vegetables are tender. , a*' .‘.ceres- „ ' Cream Soup. Cut thin slices of bread as thin as shavings, put them with a small amount of butter in a saucepan and stir until well browned; add salt to taste and add boiling water enough to make the amount of soup needed, then add a cupful of boiling cream, and be sure that the soup is well salted. More cream may be added if a richer soup is desired. - Green Pea Custard... Rinse a can of green peas in cold water; save.for a broth. Add the peas to a pint of milk, a teaspoonful of salt, a dash of pepper and two well-beaten eggs. Cook in individual cups in a pan of hot water until the custard is firm. Meat Balls. Trim ass the fat and skin from a pound of round steak, put over the fire and add a quart of cold water, an onion, a stalk of celery, a tablespoonful of parsley and a teaspobnful of salt Cook one hour. Soak a slice of bread in water and squeeze, dry, then mix the steak, which has been finely minced, with a beaten egg, two tablespoonfuls of sweet fat, one teaspoonful of salt and a dash of pepper. Make Into balls as large as an egg, and boil ten minutes in the broth. Brown a tablespoonful of flour in- the same amount of fat; add the broth, stirring until thick. Pour the gravy over the meat halls and serve. When a few frankfurte must serve a larger number than expected, slice them thin and fry in a little fat, instead of boiling them. Serve with fried potatoes. •ante' Cheese Croquettes, Cut into small dice one poun2 of American cheese. Have ready a cupful of hot white muce; add it to the

cheese, the yolks of two well-beaten eggs, diluted with a little cream. Stir until well blended; season with salt, red pepper and a grating of nutmeg. Set on ice until cold> then form into croquettes. Roll in fine crumbs, dip in egg and brown in a little fat. Baked Bread and Cheese. Spread slices of stale bread with butter, lay in a baking dish and cover with a pint of milk to which two eggs have been added. Season well with pepper and salt, add a cupful of goodflavored cheese, grated, and bake until the custard is thick.