Evening Republican, Volume 22, Number 110, Rensselaer, Jasper County, 10 May 1919 — Mothers’ Cook Book [ARTICLE]

Mothers’ Cook Book

The aim of education should be to teach us* rather how to think than what to think—Beattie. g ,i e Spring Dishes. Witlf the succulent, rosy and wholesome rhubarb plentiful in the markets, a most dainty dessert or d.ish of sauce may be easily served. Do not peel the young and tender stalks, as the color lies in the skin, making a much more attractive dish. , Wash well, then cut up, stewing with very little water until tender; then add the sugar and simmer until it is dissolved before setting aside to cool. Rhubarb Pudding. Spread slices of good bread, not too fresh, with butter and sprinkle generously with finely cut fresh rhubarb; sprinkle with sugar and repeat another layer of the fruit and buttered bread; add a .little water find bake in a moderate oven until the rhubarb is well done. Serve from the dish in which it is baked. •* —— Baked Rhubarb. Wash but do not peel one and onehalf pounds of rhubarb. Then cut into half-inch pieces. Place in a casserole with half a cup of boiling water, one and one-quarter cupfuls of sugar, a quarter of a pound of stoned prunes or the same amount of raisins which have been cut up. Bake until the rhubarb is soft. Serve in sherbet glasses gar-f nisbed with crushed strawberries. Salad Dressing.' A delicious salad dressing which may be served on head lettuce is this: Take three tablespoonfuls of evaporated milk, three quarters of a tablespoonful of salt, one-quarter of a teaspoonful of paprika, the same of mustard; beat into, this two-thirds of a cupful of salad oil, with two tablespoonfuls of lemoit juice or vinegar. Whip with an egg beater until well blended. Then add two tablespoonfuls of minced chives, one-third of a cupful of chili sauce, one teaspoonful each ’of minced onion and parsley and bne hard-cooked egg, finely chopped.