Evening Republican, Volume 23, Number 268, Rensselaer, Jasper County, 9 November 1920 — MOTHER’S COOK BOOK [ARTICLE]

MOTHER’S COOK BOOK

by Nellie Macnell

What we do belongs to what we are; and what we are is what becomes of us. —Van Dyke. SAVORY DISHES. — < ■ The following dishes are but suggestions to the housewife, for many tasty end wholesome dishes may be prepared from the food at hand: Westphalia Balls. Pass a cupful of boiled potatoes through a sieve and mix with four tablespoonfuls of finely minced ham, two tablespoonfuls of butter, two eggs, well-beaten, one-quarter of a cupful of cream, cayenne, mustard and salt to taste. Form Into balls, egg and crumb them and fry in deep fat until a light brown. These may be served with or without a cream sauce. Savory Eggs. Cook four eggs in the shell until hard. Shell, cut in halves, pass the yolks through a sieve and mix with two tablespoonfuls of ham, a little onion, two tablespoonfuls of cream, two minced sprigs of parsley, salt, cayenne, chopped taragon to taste, and mix well. Fill the egg whites with the mixture and lay on a platter. Pour round the eggs one cupful of mayonnaise to which has been added one small chopped pickled cucumber choppied fine. Potted Creams. Fry rounds of bread for six or eight persons and set them in the oven. Take one-quarter of a pound of cheese, four tablespoonfuls of butter, salt, cayenne and mustard to taste, adding one tablespoonful of any fruit juice, mix well aad spread a spoonful of each on the bread. This mixture may be used

for sandwiches and will keep a week or more if covered, in a small Jar with melted buttpr. Parmesan Puffs. Take one-half cupful of grated Parmesan cheese, two-thirds of a cupful of bread crumbs, one-half teaspoonful of salt and a few dashes of cayenne; put all this mixture into a mortar and pound until well blended. Beat two eggs and add to this mixture. Make balls the size of a large walnut and fry a light brown. Hot Sauce Tartare. To one-half cupful of white sauce add one-third of a cupful of mayonnaise, one-half a chopped shallot, onehalf teaspoonful of vinegar, and onehalf tablespoonful each of chopped capers. pickles, olives and parsley. ■Serve when the mixture is heated, but not boiling. This sauce Is nice with boiled fish. <©. 1»XO. Union.)