Evening Republican, Volume 23, Number 204, Rensselaer, Jasper County, 24 August 1920 — MOTHER’S COOK BOOK [ARTICLE]

MOTHER’S COOK BOOK

by Nellie Maxwell

AH silent she steals tn among us—quiet, dream;- August, following close on the footsteps of daisy-crowned July. The poppy blazes in the sunshine, the grainfields are -ipening into golden splendor, and the butterflies and humming-birds seem to have gathered the gorgeousness of Nature’s loveliest hues and imprisoned them within their folded wings.

Food for the Family. For those who cannot eat rhe fresh crisp cucumber they will enjoy them when cooked. Cucumber Piquant.' Pare large but not over-ripe cucumbers and slice in. half-inch slices. Salt and pepper them and dip in beaten egg which has been diluted with two tablespoonfuls of water, then roll in fine crumbs and fry in deep hot fat until tender and brown. Lay on a serving dish and pour over the following sauce at the last moment: To one cupful thick seasoned tomato sauce add a teaspoonful of prepared mustard, a tablespoonful of lemon juice and a tablespoonful of grated onion. Buttered Beets. Cook beets until tender, remove the akin* and chop. Reheat, adding a little butter, a teaspoonful of sugar and a dash of vinegar. Serve hot Olive oil may be used in place of butter. Summer Squash Soup. Cut three or four squash into small pieces, mince two onions, add to the squash with two tablespoonfuls of fat, cook until the fat is absorbed. Add a .tablespoonful of flour, two stalks of minced celery, two sprigs of parsley, two doves, two strips of green pepper and enough water to cover. Simmer until ail are tender, adding a teaspoonful of sglt -during the last cooking. Rub all through a sieve, add milk, depending upon the size of the squashes, thicken with two tablespoonfuls each of butter and flour. Cook ten min«te», season highly adding cayenne, a

little ginger and sugar. Just before serving beat well with an egg beater. Serve with a spoonful of whipped cream on each serving.

Savory Potatoes. Cook potatoes with a beef stew, enough to have some left over for frying or for potato salad. The seasoned potatoes make a much nicer salad and if fried with a little butter are a most savory dish. (©. 1920, Western Newspaper Union ) O