Evening Republican, Volume 22, Number 129, Rensselaer, Jasper County, 2 June 1919 — Mother’s Cook Book. [ARTICLE]

Mother’s Cook Book.

I’ll no be denyin’ that wimmen are foolish. God Almighty made ’em so to match the men.—George Eliot. Good Things for the Family. Cold boiled rice may be served in various ways, making most appetizing dishes. Served with sliced bananas and cream a most wholesome and delightful dessert Is the result. Rice With Parsley. Cook rice as usual until tender, then season well with butter and finely minced parsley.’ Serve with steak in place of potato. Spring Dish. Take young onions, carrots and peas, cook until tender, add while cooking a little chopped salt pork well browned. Just before serving add enough milk to serve as a sauce with the vegetables. Season well and serve hot. Parsnip Fritters. A very nice fritter, and one that may be given to the person who will not eat parsnips as usually served. Cook the parsnip until tender, mash and season well, then drop by teagpoonfuls into a fritter batter and fry in deep fat. Drain on paper and serve hot. Beef Rolls. Cut thin slices of round steak into oblong pieces, place a spoonful of sausage meat on each and tie up with a string. Dredge with salt, flour, and pepper and brown in a little hot fat. Place in a casserole with a cupful or more of broth. Simmer for two hours. When ready to serve, take off the strings and serve with the sauce poured around the rolls. Codfish and Macaroni. Break into inch bits a half cupful of macaroni, cook and cool. Add one cupful of flaked codfish, put in layers, Ip a buttered baking dish, sprinkle with salt, if needed, and pepper, a little chopped onion and milk to molsten. Bake until brown. Swedish Cabbage. 801 l until tender a dozen leaves of cabbage. Drain and fill with the following mixture: One pound of beef chopped fine, ope egg, two tablespoonfuls of cream, pepper, salt and parsley to season. Rub the dish with the cut side of a clove of garlic, mix well, then roll a leaf around a spoonful of the mixture, tying it and trimming the ends neatly. Place in a baking pan with a pint of stock or butter and water. Baste and bake for a half hour or until the meat is tender. Serve with the sauce poured round the rolls. The strings should be removed and the gravy thickened before serving.