Evening Republican, Volume 23, Number 169, Rensselaer, Jasper County, 15 July 1920 — MOTHER’S COOK BOOK [ARTICLE]

MOTHER’S COOK BOOK

by [?]

Upon the shoulders of the past we stand, And to the future turn our questioning oyeh. What doth she hold in store, what precious prize. That we may wrest from out her close-, ■hut hand? Ham Balla. Take three-fourths of, a cupful of tninced ham, two cupfuls of mashed potatoes,, one tablespoonful of melted butter, two eggs, two tablespoonfuls of rich milk, and oepper to taste. Beat the potatoes until very light. Mix the ham with the potatoes, add butter, eggs and milk. Form into balls and fry in a little fat in a frying pan. Prune and Pineapple Marmalade. Take one pound of washed, soaked ahd steamed prunes. Remove the stones and put through a meat chopper, add two cupfuls of pineapple (grated), one cupful of sirup, a little salt. Cook very slowly until thick, stirring often. Baked Bananas. Remove the skins from four bananas, cut in halves lengthwise. Put in a shallow pan. Mix together one tablespoonful of melted ■ butter, three tablespoonfuls of sugar, a dash of «alt and one and one-half tablespoonfuls of

lemon juice. Pour half the mixture over the bananas and bake in a slow oven. Baste during the baking with the remainder of the mixture. Combination Marmalade. Take half a dozen oranges, half a pound of carrots, put through the meat grinder and cook tender tn just a? little water as possible. Cook the rind of the oranges cut in bits In water to cover until very tender; add to the cooked carrots. Add the pulp and juice of the oranges and four, pounds of tender rhubarb unpeeled, cut in small pieces. Cook all together until the rhubarb is tender, then add seven cupfuls of sugar and cook until the mixture is thick. Seal in jelly glasses. Tomato Succotash. Take two cupfuls of canned tomatoes, two tablespoonfuls of minced onion, two tablespoonfuls of minced celery, one tablespoonful of sugar, one teaspoonful of salt, a dash of paprika, two cupfuls of cooked lima beans and two cupfuls of canned corn. Cook all together for a half hour. Pour into a buttered baking dish, cover with thinly sliced bacon and brown the bacon in a hot oven or under the gas flame. 1 (Copyright. ISM, W««Um N«*sp*p«r Ualoa.)