Plentywood herald. [volume] (Plentywood, Mont.) 1908-current, 1927-02-04
Recipes from My Mothers Cook Book

Recipes from My Mothers Cook Book
Mother belongs to the old school of cooks
and to discover her recipes and rules is to
discover that there's something to the
phrase, like Mother used to make" My
pinches of soda, my handfuls of flour, my
are all wrong, because I'm evidently not
a born cook.
Try as hard as we may, we made" cooks
cannot rival the individual creations Of the
naturally born artists" Their methods
are elastic, their ingredients free-hand,
variable to fit necessity. They understand
how to make the dough feel right" when
a mixture is "sweetened" to TASTE" or how
much milk to add ito moisten."
And so | fear a little when / give you
my translations of Mothers recipes, that
maybe your results will not be the tasty
delights that hers are and that you will
be discouraged. However, Mother Is opti-
mistic and says your cooking will be good,
but adds, III it isn't they must try the
recipes again, varying them a little accord
ing to their Judgment. According to judg-
ment"-and there she counts upon you
to be an artist whether you will or not!
l am writing this Talk during vacation
time in my own home with Mother at my
elbow, herewith shifting the responsibility
to her. These are the dishes which I've
been looking forward to all year because
she's the only one who makes them quite
so good. | think you'll enjoy them too,
and when you make them, think of me at
home In revelryl
Grandmother Lemon Crumb Pie
This is q family heirloom. Mother says
the way to remember the recipe is to re-
member that there are six ingredients in 1t.
l large lemon, juice and grated rind
2 egg yolks; * cup sugar III cups water;
2h slices toasted bread; butter size
Of a walnut.
First Of all, line a pie plate with pastry
and dot over the pastry the lump of but
ter In small pieces. Pour over the butter,
the filling which is put together In the
following manner. Beat the egg yolks I'M
til they are thick, beat into them the sugar,
the lemon juice and rind. Add the water
and the toasted bread broken into small
pieces and stir the mixture well. 1t Is the
amount Of bread In this riole which re-
quires Judgement" so that your filling
viii be of good consistency" and further
than that l cannot translate.
Bake the filling and the she'll In 4
moderate oven, $50 degrees f. for about
3-4 Of an hour. Remove pie from oven and
while 1t co0ls a bit make the meringue out
Of the two egg whites by beating them
until very stiff, adding four tablespoons
Of sugar. Spread the meringue on the pie,
return to oven, bake slowly until meringue
Is brown and done.
This pie is delicious when rightly manu-
featured, and I'm not trying to tease you
either.
Scailoped Tomatoes with Bacon
This is the only good variety Of seal
loped tomatoes there is.
Put / quart Of canned tomatoes In a
baking dish. Add two medium sized sliced
onions, salt and pepper ito taste and
perhaps a little sugar II you care for II
Though l don't.) Add 3 slices OF dry toast
broken up and sprinkle over the top fine
toast crumbs. Lay over. the top Of the
tomatoes thin strips OF raw bacon. Bake
in a hot oven until the bacon is crisp.
Strips OF bacon laid over the top OF
scalloped potatoes is an appetizing change
and q saving on butter.
CARROTS and Onions
Mother is a great lover of beauty, and
has hoped to have beautiful children by
serving us carrots. / believe we have
carrots oftener now than we used to.
Cut carrots In rounds, crosswife OF the
carrots. Slice about one-fourth as mnnJ
onions as carrots. Cook the two vegetables
together In a small quantity OF boiling
salted water. Try to have all OF the water
evaporated by the time the vegetables arf
tender. Season with butter, salt and pepper
In place Of butter, liquor from boiled
ham, a little bacon grease or even lard
may be used to vary the flavor.
Date Filled Cookies
FILLING cut up one pound OF dates, put
In a saucepan with one half cup OF water