Evening Republican, Volume 22, Number 318, Rensselaer, Jasper County, 6 January 1920 — MOTHERS’ COOK BOOK [ARTICLE]

MOTHERS’ COOK BOOK

There Is ayi old, old story, as old as Mother Morey, That, if you give, the world gives back to you. With interest fully double. Why not take the trouble* To give the world a cherry smile or two! Seasonable Foods. ~ Those who are fortunate enough to have a saddle of venison will enjoy this recipe: Roast Venison. Let the haunch hang for a week in a cold place. The day before it Is to be used, wash In warm vinegar and water, then rub with butter to soften the skin, plover the top and sides “with well greased paper and' over this put a layer of paste made from flour and water mixed together. The next day put the venison into a baking pan, allowing three hours for a 12-pound roast. Add a pint of water to the pan and cover closely. The oven should be hot. At The end of an hour baste well. Half an hour before serving, remove the papers and baste thoroughly with a cupful of cider and a tablespoonful of melted butter. Dredge with flour and return to the oven to brown. Repeat the basting four times. When the roast is ready to serve remove to a hot platter and take off the surplus fat from the gravy. Add a tablespoonful of flour and stir until well browned. Add a cupful of cider, salt and pepper to taste. Stir well, add half a glassful of currant jelly, and when it is melted pour the gravy into the gravy boat

Almond Stuffing for Fowl. ..Use only the white crumbs of bread well dried. For three-fourths of a pound of crumbs (the inside of a pound loaf) allow six tablespoonfuls of butter. Melt the butter and toss in the crumbs, stirring until all are covered with butter. Blanch one-fourth pound of sweet almonds, chop rather fine, then pound to a paste; add the white of egg as needed to keep the paste from becoming oily. Beat the yolks of three eggs, add half a Cupful of cream, a pinch of nutmeg and half a teaspoonful of salt, beat again and add the bread crumbs alternating witlr«’£h& -almond. Beat- -the whites of the eggs stiff and fold Into the mixture. Do not press too closely when stuffing as the dressing swells. Any leftover dressing may be shaped in a small loaf and baked in the pan with the fowl. i'/'T , ' ■ Plum Pudding. Take two cupfuls of fine bread crumbs, the same of chopped suet, one cupful of Sugar, half a pound each of raisins, currants and chopped nut meats, one-fourth pound of sliced citron, one-half cupful of flour, one-half nutmeg grated, one-half teaspoonful of salt, one-fourth teaspoonful of mace, four eggs, beaten light, and one cupful of milk. Mix and Steam six hours in a buttered mold. Serve with, hand sauce. ■■ ' .