Evening Republican, Volume 23, Number 158, Rensselaer, Jasper County, 1 July 1920 — MOTHER'S COOK BOOK [ARTICLE+ILLUSTRATION]

MOTHER'S COOK BOOK

XUat we do makes us what we are, BeXr make palaces and -live in a hut thJto make huts and live in a palace.HeSn Ci i*—* 1 Corn Oil as Fat. w smooth delicate flavor of the of Ana de from corn ipaj be used in map- dishefe-4h whith butter is used W n> ih others to take the place of olile oilAwkes* puddings. «alad dressing and even pastry are commonly mSe with corn oil as fat in place of Pastry ; ' wake two cupfuls of sifted flour, tv*teaspoonfuls of salt, one teaspoonfw of baking powder,-seven tabieflAonfuls or one scant half cupful of ojßamTone-fourth of a cupful of cold Jr wy the dry ingredients, add 4m nil, miring it with a fork, then ne <w*er a»d «oH oat-This recipe makis ajovered pi? W <®e ill* wutcr.

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vinegar; beat vigorously again, then add more oil until a cupful is used and three tablespoonfuls of vinegar. Beat until thick and creamy. The dressing should be stiff enough to keep its shape when dropped on% salad. Use whipped cream to thin dressing when it is mixed with the salad. Various vegetables may be added to give flavor and variety such as finely chopped onion, peppers, parsley, chives or capers. For further seasoning add Worcestershire sauce, catsups of various kinds, tabasco sauce and chill powder. White Loaf Sugar. ’ Take one cupful of sugar, one-fourth cupful of oil. one-half cupful of milk, one and one-fourth cupfuls of flour, one-fourth cupful of cornstarch, two teaspoonfuls of baking powder, onehalf teaspoonful usach of salt and vanilla with the voltes of four eggs. fimlrßnd baking poidW cornsuarch, >e and foTdtn the whites the last thing. Ing and griddle cakes, gems and hot may be used as any other fat (Cosrrisht.