Evening Republican, Volume 22, Number 265, Rensselaer, Jasper County, 3 November 1919 — Mother’s Cook Book [ARTICLE]

Mother’s Cook Book

To be as good as pur fathers we must be better. Imitation is discipleship. When someone sent a cracked plate to China to have a set made, every piece in the new set had a crack in it.—Wendell Phillips. ——- — : : Wild Duck with Turnips. Cut up the bird in neat pieces for serving. Slice one large onion and one carrot; melt four tablespoonfuls of sweet fat in a saucepan, add the vegetables; cook until nicely browned. Strain off the fat, add a cupful of stock and one bay leaf, place i.p the oven and cook for one hour. Peel eight turnips, cut four of them into quarters and fry in hot butter until brown; put them with the duck to finish cooking. Boil the other turnips until tender in salted water; mash and rub through a sieve; put them In a saucepan with one tablespoonful of butter to season and salt- and pepper to taste; add a quarter of a cup of cream and heat again. Take up the duck, dish it on the hot mashed turnips and arrange the fried quarters around it. Strain the sauce from the duck, thicken with flour, season and serve in a sauceboat. Squirrel Pie, Arrange thin slices of bacon in the botton .of a deep baking dish, season with salt and pepper; add one tablespoonful of chopped parsley, one tablespoonful of mixed herbs and a cupful of white sauce. Cut two squirrels in serving-sized pieces and place them over the bacon; cover with a layer of sliced potatoes and place a cover of pastry over the dish. Bake one hour in a hot oven. Add another cupful of white sauce through the vent in the top, brush with egg and brown. Roast Wild Duck. Clean and truss the duck and sprinkle with salt and pepper, (lover the breast with slices of salt. pork, cut very thin. Place on a rack in a dripping pan, add a little water to the pan and place in a hot oven to cook for ■ half an hour, basting every five minutes with the water in the pan. Remove the pork and serve with currant jelly. Rabbit This is a delicious dish when a tender young rabbit is served. Wash and wipe the meat carefully, cut it up in serving-sized pieces, brown in a little hot butter, then add water and a tablespoonful of vinegar; cook slowly until tender. Roast Venison. Rub a. hslf lemon over the piece of salt pork, cook until tender, but not overdone —15 minutes to the pound. Serve with spiced wild grape jelly. Game in Season. Most experts in cooking of game agree that the flavor of game birds is better if they are not stuffed with the usual highly seasoned - forcemeat.