Evening Republican, Volume 22, Number 144, Rensselaer, Jasper County, 19 June 1919 — Mother's Cook Book. [ARTICLE]

Mother's Cook Book.

She was so skilled and perfect In the art, everything Her fairy fingers touched Seemed like ambrosia. Sweet lady, tell me, can you make ar pudding? For the Sweet Course. A dainty sweet makes a good finish for a hearty meal when a heavy dessert would be’ entirely out of place. Often a mouthful or two of some little sweet is sufficiently satisfying, but if omitted the meal seems unfinished. Cream puffs made the size of walnuts and filled with any desired filling; either sweetened and flavored whipped cream, ice cream or chocolate filling are good. Stuffed dates, prunes and figs are all easy to prepare and usually well liked. Small balls of well-seasoned cottage cheese, of cream cheese, garnished with a cupful of jelly or a bright red cherry, served with a cracker, will make a pleasing de&sert. Frozen Cheese With Figs. Mash two good-sized cream cheeses and beat in a half cupful of stiffly whipped cream; sweeten to taste and bury in ice and salt after packing in small baking powder cans. When reftdy to serve cut in slices, make a depression in the center and drop in a rich preserved fig with the stem end up. Apples With Almonds. Core and peel firm, good-flavored apples and cook In sugar and water until nearly tender. Remove from the sirup and decorate with quartered almonds blanched. Fill the apples until they look like a small porcupine. Place in oven with the sirup poured around them and cook until the apples are soft and the almonds brown. Dust with powdered sugar and serve hot or cold with cream. Care should be taken to remove the apples before they lose their shape. - Maple parfait. Beat four egg yolks lightly and pour one cupful of hot maple sirup very slowly over them, cook until thick, stirring constantly; adff a pinch of salt. Cool and add a pint of whipped cream and the stiffly beaten whites of the eggs. Let stand in a mold packed in ice and salt three hours. f~ ! Mousse Marron. • Cook together a half cupful of sugar and a fourth of a cupful of water five minutes, pour over the stiffly beaten whites of two eggs, dissolve a tjeaspoonful of gelatin In one and onehalf tablespoonfuls of boiling water and add to the fiifet mixture. Set this in a pan of ice water/ and stir until cold. Add 1% cupfuls 6f cooked chestnuts; fold in the whip from a pint of cream and flavor with a half teaspoonful of vanilla. Delicious little cakes are made of Ifball round crackers with a marshmallow on top, then put into the oven until the marshmallow is melted or puffed and brown. These are called marguerites. Maple sirup heated until hot and served over vanilla ice cream, with or without nuts, makes a most popular sundae.