The Bozeman courier. (Bozeman, Mont.) 1919-1954, 1927-01-28
Jeanette Boyer

Recipes from My Mothers Cook Book
Mother belongs to the old school of cooks
ana to discover her recipes and rules is to
discover that there's something to the
phrase, like Mother used to make" NV
plnches of soda, my handfuls Of flour, my
Jumps Of butter, my "gulps' Of molasses
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 mOistea."
And so 1 fear a little when l 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, IF it isn't they must try the
recipes again, varying them a little accord
ing to their judgment. According to jGdg-
ment'-and there she counts upon you
to be an artist whether you will or not!
/ 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 cutie
so good. think you'll enjoy them too,
and when you make them, think Of me at
home in revelry!
Grandmother Lemon Crumb Pie
This IS a family heirloom. Mother says
the way to remember the recipe is to re-
member that there are six ingredients in it.
1 large lemon, juice and grated rind
Z egg yOIkS; rs cup sugar; ~ cups water
2z2 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 un.
I'll 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.
cures judgement" SO that your filling
! will be OF good consistency and further
q than that / cannot translate.
q Bake the filling and the shell in 8
moderate oven, $50 degrees r. for about
"a of an hour. Remove pie from oven anG
while 1t cOols a bit make the m~eringue Oui
/, of the two egg whites by beating then
until very stiff, adding four tablespoons
y OF sugar. Spread the meringue on the pie
1 return to oven, bake slowly until meringu,
is brown and done.
! This pie is delicious when rightly manu-
: featured. and I'm not trying to tease yOJ
either.
ScaIlODed Tomatoes with Bacon
E This is the only good variety Of seal
: Hoped tomatoes there is.
Put 1 quart Of canned tomatoes in {
baking dish. Add two medium sized SLICED
onions, salt and pepper ito taste" and
perhaps a little sugar if you care for /
Though l dOn't.) Add 3 slices Of dry toas
broken up and sprinkle over the top fin.
toast crumbs. Lay over the top of CHI
tomatoes thin strips Of raw bacon. Bak,
in a hot oven until the bacon is crisp.
Strips Of bacon laid over the top O
scalloped potatoes is an appetizing chang
and a saving on butter.
CARROTS and Onions
Mother is a great lover Of beauty, an
has hoped to have beautiful children b.
serving us carrots. l believe we hav
carrots oftener now than we used to.
Cut carrots in rounds, crOsswise Of tn
carrots. Slice about One-fOurth as man
onions as carrots. Cook the two vegetable
together In a small quantity of boilin
sailed water. Try to have all Of the waite
-IevapOrated by the time the vegetables ar
tender. Season with butter, salt and peppel
In place Of butter, liquor from bOile
ham, a little bacon grease or even lar
may be used to vary the flavor.
Date Filled Cookies
Filling: cut up one pound Of dates, pI
In a saucepan with One-half cup Of waite
and a cup OF sugar and cook until th
mixture thickens. Set pan off heat an
let cool.
Cookie dough: / ga cup sugar; 1 Gu
pings) +; I cup sour milk (part cream, best
shortening tpart butter and part driI
1 egg; Rex flour (sifter about ga full
I tsp. soda; 3 tsp. baking powder.
MIX Hour shortening, little salt, suga
Nix wen, add well beaten egg and mil
Don't make the dough too stiff, roll thi
Cut out rounds, place a spoonful Of fillin
on a round Then press on top anothl
round. Sprinkle the top round with sd0a
Bake cookies Ia a hot oven.
rembllng Tam
Tam is Scotch for Tom, so Sf you don
want to be too different. you can call
tine. we ENJOY it especially as a.iuneI
eon dish or for Sunday night supper.