Evening Republican, Volume 22, Number 48, Rensselaer, Jasper County, 26 February 1919 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

We know not what God holds In store. Nor what his will for each may be, As pass we through another door Of life's untraversed mystery. Food for the Family. If one can by a change of seasoningor a bit of garnish change an ordinary dish into something worth noticing, the housewife has something to her credit. Onions With Peanut-Butter Sauce. Peel and cook enough onions to serve six. Make one cupful of cream sauce, beat into it one-fourth of a cup-„ fuT of peanut butter and pour over the onions. Open each onion a little at the side, that the flavor of the sauce may penetrate it more thorough!/. One Egg Cake. Beat one-fourth of a cupful of shortening to a cream and gradually beat in one-fourth of a cupful of sugar and one-fourth of a cupful of honey, add one egg beaten well, the grated rind of a lemon, half a cupful of milk and one cupful of wheat flour, one-fourth of a cupful of rice flour and two teaspooniuis of baking powder sifted with the flour. Bake in a sheet. Chicago Muffins. Sift together one cupful of vfheat flour, two cupfuls of cornmeal, two .tablespoonfuls of sugar a'nd half a teaspoonful of salt, with six teaspoonfuls of baking powder;. add three tablespoonfuls of corn oil and three cupfuls of milk. Beat well and pour into hot muffin pans and bake 15 minutes. Banana Charlotte Russe. ~ Cut one-half a banana in slices, squeeze over it a little lemon juice and set aside to chill.. Scrape the coarse threads from two bananas and the half and press them through a ricer. There should be one cupful of the puree. Scald the puree with the rest of the lemon juice over hot water, add one tablespoonful of gelatin softened in one-fourth of a cupful of cold water. Put three-fourths of a cupful of corn sirup and one-fourth of a cupful of sugar in a double boiler with , the whites of two eggs. Beat and cook the mixture seven minutes. Spread half of this frosting on paper in the form of lady fingers, have the paper fastened to a board, dredge with sugar and bake in a moderate oven until slightly colored. ''About half-g.an hour will be needed. Beat the rest of the frosting into the banana mixture, stir over ice water until it begins to thick- * en, then fold in a cupful of cream beaten very light. When quite firm put it- into a mold lined with the sliced bananas and the meringue lady fingers. ' "yiuxZc