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+The Project Gutenberg EBook of Cookery for Little Girls, by Olive Hyde Foster
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Cookery for Little Girls
+
+Author: Olive Hyde Foster
+
+Release Date: September 16, 2011 [EBook #37444]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK COOKERY FOR LITTLE GIRLS ***
+
+
+
+
+Produced by Heather Clark, Emmy and the Online Distributed
+Proofreading Team at https://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+
+[Illustration: READY TO POUR THE JELLY]
+
+
+
+
+COOKERY FOR LITTLE GIRLS
+
+BY OLIVE HYDE FOSTER
+
+[Illustration]
+
+    NEW YORK
+    DUFFIELD & COMPANY
+    MCMX
+
+
+
+
+    COPYRIGHT, 1910,
+    BY DUFFIELD & CO.
+
+    THE PREMIER PRESS
+    NEW YORK
+
+
+
+
+  _DEDICATED_
+
+  _To two of the dearest little girls that ever learned
+  to cook._
+
+
+
+
+Preface
+
+
+This book has been prepared with the special purpose of assisting
+mothers throughout the country to train their small daughters in the art
+of cookery. Scarcely any child can be trusted to take a recipe and work
+alone, as the clearest directions need the watchful supervision of an
+experienced woman, who can detect the coming mistake and explain the
+reason for doing things in a certain way.
+
+All children like to experiment in the kitchen, and instead of allowing
+them to become an annoyance, they should be so directed that their
+efforts will result in immediate help to the mother and prove invaluable
+life lessons to the little ones themselves. Nothing is really more
+pitiable than the helpless woman who, when occasion demands, finds
+herself unable to do ordinary cooking. And that young wife is blessed
+indeed who has been prepared for her duties in the home by a
+conscientious mother. Therefore let no woman think it too much trouble
+to teach her child the preparation of various kinds of food, impressing
+on her at the same time the dignity and importance of the work.
+
+The following articles, though considerably lengthened and rearranged,
+were written at the request of the Editor, and ran for a year in
+_Pictorial Review_; and the encouraging letters they elicited from women
+and children everywhere, prompted this publication in book form. The
+intention has been not to make a complete manual of cookery, but instead
+to create interest in enough branches to enable an otherwise
+inexperienced person to successfully put together any good recipe.
+Thanks are also due for the use of material appearing in _The Circle_
+and _Harper's Bazar_.
+
+    OLIVE HYDE FOSTER.
+
+
+
+
+CONTENTS
+
+
+  CHAPTER                                   PAGE
+
+     I. GOOD THINGS FOR BREAKFAST             1
+
+    II. USING ODDS AND ENDS                  13
+
+   III. SOME EASY SOUPS                      23
+
+    IV. FISH, FRESH AND DRIED                31
+
+     V. SIMPLE MEAT DISHES                   37
+
+    VI. THE INTERESTING POTATO               45
+
+   VII. DIFFERENT KINDS OF VEGETABLES        53
+
+  VIII. FOR THE UNEXPECTED GUEST             63
+
+    IX. RICE AND MACARONI                    73
+
+     X. BAKING CAKE AND BREAD                81
+
+    XI. DESSERTS GOOD IN SUMMER              95
+
+   XII. THE THANKSGIVING DINNER             107
+
+  XIII. THE CHRISTMAS DINNER PARTY          117
+
+   XIV. DELICIOUS HOME-MADE CANDIES         125
+
+    XV. PRESERVING                          131
+
+   XVI. SANDWICHES AND DRINKS               139
+
+  XVII. A FEW MORE DESSERTS                 145
+
+
+
+
+ILLUSTRATIONS
+
+
+  READY TO POUR THE JELLY                           _Frontispiece_
+                                                             PAGE
+  PREPARING TO MAKE BISCUIT                                     3
+  CREAMED EGGS                                                  7
+  TABLE SET FOR VALENTINE LUNCHEON                             15
+  FRESH VEGETABLE SALAD                                        16
+  HEART SALAD                                                  20
+  GREEN PEPPER SALAD                                           24
+  TOSSING UP A SALAD                                           29
+  CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST            35
+  VEAL CUTLET AS REED BIRDS                                    38
+  A STANDING ROAST OF BEEF                                     43
+  CLEANING UP                                                  51
+  CUCUMBER JELLY                                               59
+  TABLE SET FOR AN EASTER LUNCHEON                             64
+  CREAMED OYSTERS IN BASKETS                                   67
+  TRAY ARRANGED FOR WELSH RAREBIT                              69
+  COMPOTE OF RICE                                              75
+  ICING THE CAKE                                               83
+  TEA CAKES BAKED IN HEART SHAPE                               85
+  AFTERNOON TEA FOR TWO                                        92
+  FRUIT JELLY WITH WHIPPED CREAM                               97
+  CORNSTARCH PUDDING, SMALL MOULDS                            103
+  DINNER TABLE WITH FRUIT CENTERPIECE. NUTS AND RAISINS IN
+      INDIVIDUAL BASKETS                                      109
+  MAKING PIES                                                 113
+  DELICIOUS HOME-MADE CANDIES                                 126
+  MARKING THE PRESERVES                                       132
+  MARSHMALLOW CREAM                                           145
+  CHARLOTTE RUSSE                                             148
+
+
+
+
+COOKERY FOR LITTLE GIRLS
+
+
+
+
+CHAPTER I
+
+Good Things For Breakfast
+
+      (For these recipes, unless otherwise specified, make
+      all measurements level. The use of measuring cups,
+      divided into halves and thirds, is strongly urged, as
+      well as the tea and table measuring spoons.)
+
+
+Every mother should begin to instruct her little daughter at an early
+age in the different branches of housekeeping, and if taught in the
+right way, none will prove more attractive than cooking. When quite
+young the child will be eager to experiment, and generally will be
+careful; and with many of the simple recipes she can scarcely make a
+mistake, and they will prove invaluable to her later on.
+
+Cooking is of great educational value. Aside from giving a girl that
+knowledge necessary to the proper conduct of a home, in the dextrous
+handling of utensils and food products, the concentration required, and
+the practice of doing certain work for certain results, it also gives
+excellent mental training and brings all-round development. Every girl
+should become a good practical cook; and in the majority of cases the
+mother, for many reasons, is the best teacher.
+
+
+EQUIPMENT
+
+The small cook should be provided with her own apron, sleeves and cap.
+Also attach to her belt a tea-towel and a small holder for lifting hot
+pans. This will make her feel more important and too, impress upon her
+the need of having everything clean and orderly. Then emphasize the
+necessity of always following directions, and taking the pains to make
+each cupful an _even_ cupful--each spoonful an _even_ spoonful. The pan
+for baking should be thoroughly greased and set aside ready for use,
+after the fire has first been put in good condition, so that the oven
+will be right, and then all the cooking utensils and materials placed
+conveniently at hand.
+
+For the first lesson suppose the choice be baking-powder biscuit. When
+properly made they are delicious, but from the number of times that
+otherwise good cooks fail on this point, I have come to the conclusion
+that the secret lies in the mixing and handling.
+
+[Illustration: PREPARING TO MAKE BISCUIT]
+
+
+BAKING-POWDER BISCUIT
+
+Have the child place two even cupfuls of flour in the sifter, with two
+level teaspoonfuls of baking-powder, half a teaspoonful of salt, and
+then sift. To this add one rounded tablespoonful of lard. The little
+maid's hands and nails should be specially cleaned so she can work this
+thoroughly into the flour, and it may take her five minutes to do it
+properly. Next, dusting her hands, have her take a table fork and stir
+all the time as she adds the milk. Generally three-quarters of a cupful
+of milk is enough, but if the flour was packed in solid it may take a
+whole cupful. Mix up well with the fork into a soft dough, and turn out
+on a floured bread-board. She must not handle it, even now, but
+sprinkle over just enough flour to keep the rolling-pin from sticking
+while she rolls it out until three-fourths of an inch thick.
+
+Next she should be shown how to cut into small rounds without any waste,
+for the dough that is left to be molded over will take up more flour and
+consequently be thicker and not so light. As each biscuit is cut it
+should be carefully placed in the pan, close to its neighbor, but not
+crowding, and when all are ready, popped into a hot oven for fifteen
+minutes' baking.
+
+This lesson should be repeated in a few days, before the child has
+forgotten any of the details, and thereafter it is advisable to let her
+make the same dough, for different purposes, at least once a week for a
+while. For meat pies, dumplings, or shortcake, one-half the recipe will
+be plenty for a family of four, and she will feel that she has learned
+each time how to make a new dish. Provide a small blank book and have
+her write down every recipe, with the full directions for mixing. This
+will be her very own, and as it grows will come to be a valued treasure.
+
+
+BAKED APPLES
+
+As cooked fruits are such nourishing food, let the child prepare some
+kind while the biscuits are baking--apples, for instance. The oven
+being hot, it is best to bake them, so show her how to wash, core and
+then fill each opening with sugar, cinnamon and a little butter. It will
+take only a few moments to prepare them, and while the baking is in
+progress the dishes that have been used should be washed and set in the
+closet, the materials left be put away. All must be in order before the
+lesson is pronounced over and the dish-pan wiped and put up. Where it is
+desired to serve the apples and biscuits at the same meal, the apples
+should be prepared first, as they take longer to bake.
+
+
+CORN BREAD
+
+Corn bread, too, is easy for any child to make. Have her mix one and
+one-half cups of sifted flour, one-half cup of yellow corn meal, three
+tablespoons of granulated sugar, one teaspoon of salt and two teaspoons
+of baking powder. Add two well-beaten eggs, one cup milk, and one
+tablespoon of melted butter. Pour in buttered tin or gem pans, and bake
+in hot oven for fifteen or twenty minutes.
+
+
+MUFFINS
+
+Then next try muffins. Have her sift two cups of flour, one teaspoon of
+salt, and two teaspoons of baking powder. Add one cup of milk, two
+tablespoons of melted butter, and two eggs, with the stiff whites last.
+Bake in buttered muffin tins fifteen or twenty minutes in a hot oven.
+
+
+GRIDDLE CAKES
+
+If successful with these things, she will be quite sure with a little
+care to make good griddle cakes. Have her sift two cups of flour with
+two teaspoons of baking powder, half a teaspoon of salt, a tablespoon of
+sugar, and stir in the yolks of two eggs, well beaten, and a cup and a
+half of milk. When perfectly smooth, and just before baking, fold in the
+stiff whites. Grease a hot griddle with a piece of suet, put down a
+spoonful of batter at a time, and turn as soon as it bubbles well over
+the top. Watch carefully to keep from burning, but never turn a pancake
+the second time.
+
+After a girl has learned how to make biscuit and other light breads, she
+should be shown at once how to prepare eggs in different ways so that
+she will be able at any time to serve a dainty breakfast.
+
+[Illustration: CREAMED EGGS ON TOAST]
+
+
+BOILED EGGS
+
+To boil an egg would seem to be the easiest matter possible, but it
+requires care just the same. Scarcely any two people in a family like
+eggs cooked the same length of time, and so, after ascertaining the way
+each one prefers, have the water boiling hard, and then check by adding
+a little cold water so that the shells will not crack from the heat. Put
+in the eggs carefully with a tablespoon, to prevent striking each other,
+boil the required number of minutes and remove each when its time is up,
+sending to the table at once. Hard boiled eggs, to be digestible, should
+be kept just at the boiling point for thirty minutes. The yolks will
+then be mealy.
+
+
+POACHED EGGS
+
+Poached eggs should be dropped in buttered gem pans and then set in a
+deep dripping-pan and covered with boiling water. When boiled as long as
+desired, lift gently on to rounds of buttered toast, sprinkle with salt
+and pepper, garnish with parsley or small celery leaves and serve on a
+hot platter.
+
+
+PLAIN OMELET
+
+For an omelet for four people, separate yolks and whites of five eggs.
+Beat yolks very light, add one-quarter teaspoonful salt, pepper, five
+tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix
+lightly, but thoroughly, and pour in well-buttered hot frying-pan, place
+on stove about two minutes until well puffed up, then put in oven for a
+moment until firm on top. On removing, fold omelet over with a
+cake-turner, place on a hot plate and garnish with parsley.
+
+
+FANCY OMELETS
+
+After the little daughter has mastered this popular dish, show her how
+to make it into a fancy one by adding various things. A small quantity
+(half a cupful) of chopped ham stirred in before cooking, converts it
+into a ham omelet, a cupful of cold boiled rice mixed thoroughly through
+the uncooked eggs, a rice omelet, while a cupful of chopped meat--or
+better, chopped chicken--will make a meat or chicken omelet. A delicious
+green corn omelet has the pulp from two ears of green corn, grated from
+the cob, added just before cooking. This should be given a slower fire
+and more time. For a cheese omelet, sprinkle half a cupful of grated
+cheese over the eggs after they are cooked before folding over.
+
+
+OMELET GARNISHING
+
+The wise mother will suggest to the young cook that instead of always
+using one recipe she try to think of some way of improving or varying
+it. A few green peas left from dinner can be made hot and sprinkled over
+an omelet the same way as the cheese, or the cup of stewed tomatoes left
+from the day before be strained, thickened with a teaspoonful of flour,
+seasoned with butter, pepper and salt, and served as a sauce, this
+making a delicious accompaniment to a plain omelet.
+
+
+CREAMED EGGS
+
+Take the desired number of hot hard-boiled eggs, cut in quarters, lay on
+pieces of hot buttered toast, and cover with white sauce. This makes a
+most appetizing dish for breakfast or luncheon. Garnish with parsley.
+
+
+DEVILLED EGGS
+
+Put on in hot water, simmer for half an hour, then place in cold water
+to loosen shells. When cold, cut in half, remove yolks, mash, and season
+with salt, pepper, a dash of prepared mustard, and a teaspoonful of
+vinegar, with a half teaspoonful of soft butter for each egg. Rub to a
+smooth paste, and pack back in the whites. For picnics, fasten two
+halves together with a wooden toothpick.
+
+
+SCRAMBLED EGGS
+
+Beat the desired number enough to break the yolks, season with salt and
+pepper, and add a tablespoonful of milk for each egg. Put in a hot pan
+half a teaspoonful of butter for each egg, and when melted, pour in the
+beaten eggs. Stir constantly, scraping from the bottom of the pan until
+cooked enough to suit individual taste, but watch closely, for the
+longer they cook the drier they become. Garnish with parsley or with
+dried beef, frizzled in a hot skillet with a small quantity of butter.
+
+
+BACON AND EGGS
+
+Place thin slices of bacon in a hot skillet, turn frequently to keep
+from curling, and remove to a hot plate when cooked as much as desired.
+Break eggs in a saucer, one at a time, to see that they are fresh, then
+drop gently into the hot fat. When done to suit individual taste, lift
+carefully to the center of a hot platter, and garnish with the bacon.
+
+       *       *       *       *       *
+
+The secret of an attractive table, which should be made clear to every
+girl, is clean linen, with dishes and silver carefully arranged. Each
+article of food, however simple, should be carefully placed in the
+center of its dish, and vegetables, meats and salads garnished with
+parsley, celery leaves, or occasionally rings of hard-boiled eggs. The
+eggs are especially nice on salads and on such a vegetable as spinach.
+
+       *       *       *       *       *
+
+A kitchen lesson would be incomplete without a few words regarding the
+care of the all-important dish-towels and dish-cloth. However many may
+be on hand, it is a wise plan to teach the little cook to take warm
+water and plenty of soap and wash them out each time, being careful to
+rinse them thoroughly after she is through. Then hang out in the air to
+dry.
+
+
+
+
+CHAPTER II
+
+Using Odds and Ends
+
+
+Every mother, in teaching her little daughter to cook, should impress
+upon her two essential points--economy and neatness. A cook cannot be
+too careful to have her materials, her utensils, and herself as clean as
+possible. So, before beginning work, the child should carefully wash her
+hands, clean her nails, smooth up any stray locks of hair, and put on
+the cap, sleeves and apron that are to protect her from spots and flying
+flour. Then all fruits or vegetables which are to be used should be well
+washed before being peeled, and the cooking utensils wiped off.
+Sometimes the pans or the stewing kettle have not been used for days,
+and there is sure to be a certain amount of dust on these that is almost
+imperceptible, but nevertheless unwholesome and often dangerous.
+
+Following the instructions regarding cleanliness, and of equal
+importance, is the lesson in the economical use of materials on hand.
+Anyone can take a recipe calling for all fresh materials and, with a
+little care, turn out a successful dish; but it takes a culinary artist
+to successfully work up the odds and ends found in the ice-box and
+pantry. In small families these bits can be made into attractive dishes
+for luncheon, or, in case of an unexpected guest, converted into an
+additional course. In the line of vegetables, for instance, there may be
+left a few leaves of lettuce, a couple of tomatoes, the remains of a
+roast, a small quantity of chicken, and a bottle of sour milk. Not very
+promising, certainly, in the ice-box, but full of possibilities. The
+little cook is going to be a magician, and by a wave of her wand (the
+cook-book,) make a grand transformation.
+
+
+COTTAGE CHEESE
+
+First the sour milk! Not attractive as sour milk, but most delicious as
+cream cheese. Set one quart of sour milk on the stove where it will warm
+slowly, and let stand until the curd and whey separate. Spread a piece
+of cheese-cloth or an old napkin over a colander, pour in the curds and
+let drain until quite dry. This may take a couple of hours, and it is a
+good plan to warm the milk while getting the supper and then let stand
+all night. Next put the curds in a bowl and rub to a paste with one
+teaspoonful of butter, a saltspoonful of salt and a tablespoonful of
+cream. When smooth, mold into little balls if to be served with a salad.
+
+[Illustration: A TABLE SET FOR A VALENTINE LUNCHEON]
+
+
+NUT CHEESE CRACKERS
+
+Nut cheese crackers are most appetizing, too, made by spreading this
+cheese on small saltine crackers, and sprinkling chopped nuts over the
+top. Any child will delight to make these, and while easy and cheap,
+they are attractive enough to serve any company. Or, the cheese can be
+served, French fashion, with a little heavy cream and a small quantity
+of richly preserved currants or cherries, (Bar-le-duc,) for dessert.
+
+[Illustration: FRESH VEGETABLE SALAD]
+
+
+STUFFED PEPPERS
+
+If there is too little of the roast to serve sliced cold, it can be
+chopped fine, seasoned well with salt and pepper and moistened with the
+cold gravy. If the quantity is still too small, it can be increased by
+adding a beaten egg and half a cupful of dried bread-crumbs. This works
+into a nice dish by taking sweet green peppers, splitting in half,
+washing and removing the seeds, and then packing with the minced meat.
+Bake until peppers are tender, about half an hour, then remove from
+oven, lay on squares of hot toast, and cover with white sauce or
+warmed-over gravy.
+
+
+WHITE SAUCE
+
+Good white sauce is needed for so many different kinds of vegetable,
+fish and meat dishes, that a child should be taught it at the beginning
+of her work. Have her melt one tablespoon of butter and stir in one
+tablespoon of flour. When smooth, add slowly one cup of milk, stirring
+all the time to keep from getting lumpy. If lumps do form, however,
+before the child has learned the secret of mixing, she can strain after
+it has cooked five minutes. Season with quarter-teaspoon of salt and a
+dash of pepper. For brown sauce, simply brown the flour and butter
+before adding the milk.
+
+
+CREAMED CHICKEN
+
+A small quantity of chicken is often left from dinner, yet not enough to
+serve cold. Let the mother show the child how to cut off every bit of
+meat from the bones--and she will get more than she expects from wings
+and necks. But all pieces of fat and skin must be discarded. Then for a
+hot dish, making a white sauce first, she can stir in the minced
+chicken, let it cook a few moments, and serve on rounds of buttered
+toast.
+
+
+CHICKEN CROQUETTES
+
+Still another way, if the quantity is small, is to add to one cupful of
+chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of
+hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and
+salt and pepper to taste. This is to be shaped into croquettes, dipped
+in rolled bread-crumbs, beaten egg, crumbs again, and browned in hot
+fat.
+
+White sauce served on the side will make it doubly attractive; and if
+the quantity is still small for the number to be served, it will go
+farther and be made more savory if garnished with curls of crisp bacon.
+
+
+CHICKEN SALAD
+
+If a cold dish is desired, let her add an equal amount of finely cut
+celery, season with salt and pepper, moisten with cooked salad dressing,
+and she will have a delicious chicken salad. To be particularly nice,
+however, she should use only the white meat.
+
+Our little cook should be taught the first thing how to make a good
+salad dressing, for into a salad it is almost always possible to turn
+the left-overs that otherwise might be thrown out. Only one other thing
+(soup) will use up as many scraps in making nourishing as well as
+appetizing dishes.
+
+
+BOILED SALAD DRESSING
+
+As many people do not care for the flavor of oil, a nice easy dressing
+is made by taking two tablespoonfuls butter, rubbed to a cream, to which
+is added one teaspoonful salt, one-half teaspoonful mustard, a dash of
+red pepper, and one cupful hot milk. Stirring well, this should
+immediately be poured on the beaten yolks of three eggs, and then cooked
+in a double boiler until thick. Remove from the fire, add one-quarter of
+a cup of vinegar, and stir until cool. When to be used in fruit salads,
+add half a cup of thick cream just before serving. But eggs and milk
+curdle if boiled.
+
+
+FRENCH DRESSING
+
+Easily made is the French dressing, and often prepared at the table. To
+one-quarter teaspoonful of finely minced onion, add one-half teaspoonful
+salt, a little black pepper, a few grains of Cayenne and six
+teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix
+thoroughly.
+
+
+FRESH VEGETABLE SALAD
+
+To make the best of the few vegetables we have found on hand, wash the
+lettuce carefully (looking out for the tiny green bugs found on some
+kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay
+lightly on the lettuce, with a few bits of celery, several radishes or
+some thin slices of cucumber if available, and cover with salad
+dressing.
+
+[Illustration: HEART SALAD]
+
+For the heart salad illustrated, cut cold boiled beets into heart-shaped
+sections, and serve on lettuce hearts, with French dressing.
+
+
+COOKED VEGETABLE SALAD
+
+Small quantities of cooked vegetables, such as beets, string beans,
+asparagus, peas and boiled potatoes, make a nice salad cut into small
+pieces, laid on lettuce leaves and covered with French dressing. But
+they must be thoroughly chilled.
+
+
+CABBAGE SALAD
+
+Cabbage salad is possible at all seasons of the year, and should be one
+of the first that the child should learn to make. Insist on getting
+small, perfect heads, and have the leaves removed one at a time,
+examined closely and washed as carefully as lettuce, for fear of worms.
+After chopping finely, the desired quantity is to be seasoned with salt
+and pepper and served on the small, tender white leaves, with the
+following dressing:
+
+
+SOUR CREAM DRESSING
+
+To half a cup of thick sour cream, add half a teaspoonful of salt, a
+teaspoonful of sugar, a dash of black pepper, and two teaspoonsful of
+strong vinegar.
+
+
+FRESH FRUIT SALAD
+
+Almost all kinds of fruit are used in salads. Bananas and oranges, alone
+or together, are served on lettuce with the cream salad dressing, as
+are also the skinned and seeded white grapes. Pineapple and grapefruit
+are delicious with head lettuce, served with the French dressing
+containing but a few drops of the onion juice. Then again, all may be
+combined, served with either dressing preferred, and improved by the
+addition of a few nuts.
+
+
+WALDORF SALAD
+
+For four people have the little cook take four pretty red apples, cut a
+slice off the top, and after removing the core, carefully cut out with a
+teaspoon the inside of each without breaking the skin. Taking half the
+scooped-out apple, she must add an equal amount of celery (cut in small
+pieces) and chopped English walnuts, one teaspoonful salt and boiled
+dressing enough to cover. After tossing up lightly with a fork pack in
+the apple shells, and when possible serve in nests made of lettuce cut
+in strings.
+
+
+GREEN PEPPER SALAD
+
+Take sweet green peppers, cut a slice from the top, remove seeds, and
+fill with either the mixed vegetables or diced cucumbers, covered with
+French dressing. Serve on lettuce.
+
+
+
+
+CHAPTER III
+
+Some Easy Soups
+
+
+Every little cook should early be taught how to make a variety of soups,
+as many small quantities of food can be utilized in this way that
+otherwise might be wasted.
+
+
+STOCK
+
+Take, for instance, the bones and small trimmings from steaks, chops or
+a roast, and the remnant of a chicken. These, with a five-cent soup
+bone, will make the stock, which is the foundation for a great many
+kinds of soup. If part of the scraps have been fried or roasted, so much
+the better, as then the stock will be a delicate brown and have even a
+richer taste. The meat, cut in small cubes, with the bones well cracked,
+should be covered with twice the quantity of cold water and allowed to
+stand for several hours.
+
+
+CLEAR VEGETABLE SOUP
+
+Any kind of vegetables on hand can be put in at the same time, a small
+onion cut in slices, a little chopped carrot, turnip, a few string beans
+cut in inch lengths, half a cupful of peas, a couple of stalks of
+celery, a few sprigs of parsley, together with three or four cloves and
+salt and pepper to taste. If these vegetables with the meat fill the
+kettle one-third full, then it can be filled to the top with cold water.
+After standing several hours it should be placed where it will heat
+slowly and allowed to simmer for two hours, then strained and set aside
+to cool and let the grease come to the top. When it is cold the cake of
+fat can easily be lifted off.
+
+[Illustration: GREEN-PEPPER SALAD]
+
+
+CONSOMMÉ AND BOUILLON
+
+Then to make the finest kind of perfectly clear soup, stir into each two
+quarts of cold stock the beaten white and crushed shell of one egg,
+place on the fire and keep stirring until it boils. Allow to cook
+without stirring for twenty minutes, after which set aside for ten
+minutes; skim and strain through a cheese-cloth bag. This may seem like
+a good deal of work, but if the soup is first boiled in the morning
+while cleaning up the kitchen and then clarified while getting dinner,
+it will not require much time nor trouble, and the result will be a
+delicious consommé or bouillon. It is called bouillon if made
+principally of beef with vegetables, and brown in color; it is consommé
+if made of uncooked meat and bones, including veal and chicken, and
+consequently light in color.
+
+
+PLEASING VARIATIONS
+
+Stock made thus can be simply reheated or changed to any desired kind of
+soup by the addition of a particular garnishing. For rice soup, either a
+few teaspoonfuls of uncooked rice or half a teacupful of cold boiled
+rice can be added; for vegetable soup a cupful of mixed vegetables cut
+in small pieces can be put in and boiled until tender. Macaroni, broken
+in inch lengths, washed and then cooked in the stock until it is done
+makes a nice change, called Italian consommé, while a cupful of
+tomatoes will convert it into a tomato soup. If the additions suggested
+are to be made, however, it is not necessary to clarify the stock. It
+takes common sense to make good soup, as well as time and patience, and
+one must learn to be guided by the taste if trying to use up left-overs
+instead of following a regular recipe.
+
+Cream soups, however, do not require any stock, and so are easily and
+quickly made. They are delicious, too, and something any bright girl
+could make while her mother got up the rest of the dinner. They take the
+name of the kind of vegetable used, but all are put together in about
+the same way.
+
+
+CREAM OF CELERY
+
+For cream of celery take two cupfuls of diced celery, using the leaves,
+ends and coarse pieces not good enough to send to the table uncooked.
+Cover with two cupfuls of cold water, season with salt and allow to cook
+until tender--about twenty minutes. While this is boiling the little
+maid mixes in another pan two tablespoonfuls of melted butter with two
+tablespoonfuls of flour. Placing it over the fire, she adds three
+cupfuls of milk and stirs for five minutes while it boils. After
+seasoning with salt and pepper and a dash of red pepper, pour in the
+strained water from the cooked celery and boil all gently on the back of
+the stove for five minutes before serving.
+
+
+PEA AND ASPARAGUS
+
+For cream of pea soup, simply substitute two cupfuls of cooked peas that
+have been pressed through a colander. For cream of asparagus boil up
+first two cupfuls of the tough ends of the asparagus that would not do
+for the table, or take two cupfuls of the water used in cooking the
+asparagus for dinner and put with the thickened milk. But in order to
+avoid giving the family the same vegetable twice at a meal, it is best
+to save the asparagus water or the celery ends until another time,
+putting in the ice-box to keep fresh. We all like variety, and in this
+way it can be had without extra expense.
+
+
+CREAM OF POTATO
+
+Cream of potato soup is made by adding two scant cupfuls of mashed
+potato to the milk foundation given. Some people like the addition of a
+half-teaspoonful of onion juice to flavor or a tablespoonful of chopped
+bacon. If too thick it can be thinned with some of the boiling potato
+water.
+
+It is advisable for the mother to have the child make a certain cream
+soup twice in close succession to be sure that she thoroughly
+understands the process, and then make each of the other kinds soon
+after, so that she will get used to using up whatever left-overs she
+finds on hand.
+
+
+BLACK BEAN SOUP
+
+Black beans make a particularly nice soup for a company dinner. To two
+cupfuls of the dried beans use four cupfuls of cold water and let stand
+over night. Next day add two cupfuls of boiling water and cook until the
+beans are perfectly tender, with one small chopped onion, three cloves,
+salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter,
+stir in two tablespoonfuls of flour, add a cupful of cold water; cook
+the same as the milk foundation and add to the beans after they have
+been put through a colander. Boil up well together, stirring to blend
+well. Put a couple of thin slices of hard-boiled egg and lemon in each
+plate and pour the hot soup in. If desired, the soup can be additionally
+flavored with a small wineglassful of sour wine.
+
+
+CREAM OF TOMATO
+
+Before leaving the soup question, let me say that the cream of tomato is
+made by heating two cupfuls of canned tomatoes to the boiling point,
+then straining, and after adding a good-sized pinch of soda, which must
+be stirred in well, poured slowly on to the milk foundation, prepared in
+another vessel. This must be served immediately, as it is not so good
+when allowed to stand.
+
+[Illustration: TOSSING UP A SALAD]
+
+
+DELECTABLE GARNISHES
+
+Instead of always serving the ordinary crackers, teach the child how to
+prepare some simple little extras for nice soups. Plain square crackers
+spread with butter, salted and then browned in the oven will taste quite
+different; another time let her grate the least bit of cheese over
+before the toasting. Or she can take stale bread, cut in long narrow
+strips, spread with butter, season with salt and pepper and bake a light
+brown in a slow oven. Croűtons, too, are a welcomed variety, made by
+cutting bread in half-inch cubes, dipping in melted butter and frying
+crisp. A few of these are scattered on top of each plate of soup just
+before sending to the table. Such extras require but little time, yet
+they mark the experienced cook; and if our small maid has been paying
+due attention to her directions (and consequently getting good results
+in her work,) she ought now to be so interested that she will be eager
+to try every new dish suggested and desirous of making the greatest
+possible number of dishes out of each particular kind of food.
+
+Now let us review and see what we have out of the odds and ends that we
+found that we had on hand to start with, and what a luncheon it would
+make. We should have either a soup or the stuffed peppers for a first
+course, salad for a second, and the cheese crackers served with a small
+quantity of jam or preserves for a finish! Quite a nice meal, and one we
+need not hesitate to set before an unexpected guest. Besides, from any
+reasonable quantity of left-overs there would probably be enough for
+four people.
+
+
+
+
+CHAPTER IV
+
+Fish, Fresh and Dried
+
+
+Fresh fish, in the first place, must be absolutely fresh. They will have
+little odor, the eyes will be full and clear, and the flesh firm. They
+are usually delivered from the market cleaned and scaled, but they
+should be washed with cold water, and sprinkled with salt if not used
+immediately.
+
+
+SMELTS, TROUT AND PERCH
+
+Smelts, trout, perch and other small fish, are fried whole, while the
+larger kinds are cut in pieces called fillets. After washing, drying and
+seasoning with pepper and salt, each piece should be dipped in finely
+rolled, dried bread or corn meal, and laid on the bread-board. When all
+through, beginning with the first, dip each one in well-beaten, seasoned
+egg, and then in the crumbs again, taking pains to have them covered
+completely. Lay back on the board to dry before cooking. Heat a half
+cupful of lard in a skillet until smoking hot, then put in the fish and
+fry on one side until brown. Turn carefully to avoid breaking, and brown
+on the other side, but do not turn more than once, and watch to keep
+from burning. Many cooks use flour or rolled crackers for covering the
+fish, but the bread crumbs do not hold as much grease, and the fish
+always seem to fry better than when dipped in anything else. When cooked
+a deep, rich brown, lift out on to brown paper to drain, and then slip
+on to a hot platter and send to the table at once, garnished with slices
+of lemon, parsley or water cress.
+
+
+HALIBUT
+
+A halibut steak is fine when, after washing thoroughly, it is put in a
+dripping pan, seasoned with salt and pepper, covered with boiling water
+and cooked in the oven until done,--from twenty minutes to half an hour.
+While it is cooking, our little maid can prepare her favorite white
+sauce, only now she must add a cupful of strained tomatoes and season
+with red pepper. When the fish is ready, she must serve it on a hot
+platter, covered with the hot sauce. A steak of this kind usually weighs
+about two pounds, and is ample for four or five people.
+
+
+WHITE, WEAK AND BLUE FISH
+
+White fish, weak fish, blue fish and similar kinds I like best when
+large enough to have the bones first removed and the fish then spread,
+skin down, on a wire broiler, or an oak plank. Spread with a little
+butter and seasoned with pepper and salt, it may be cooked in a gas
+stove or before a hot fire. This will take from twenty to thirty
+minutes. When thoroughly done and browned on top, garnish with roses of
+mashed potato, lemon or parsley, and serve immediately,--right on the
+plank if desired. Any left over can be picked into small pieces, and
+worked up with an equal amount of cold mashed potato, into cakes, to be
+fried for breakfast.
+
+There are many kinds of smoked and canned fish that make specially
+appetizing dishes for breakfast or luncheon. They should always be kept
+in the house, with other shelf supplies, and will prove "a friend in
+need."
+
+
+FINNAN HADDIE
+
+Finnan Haddie can be served in several ways. After washing and wiping
+off with a cloth, it can be buttered, seasoned with salt and pepper and
+either broiled or fried. Or it is even better if boiled first for five
+minutes (put on it cold water), then picked into small flakes and
+stirred into our little maid's standby, white sauce. After cooking five
+minutes longer, it should be served on rounds of hot buttered toast,
+garnished with parsley.
+
+
+SMOKED FISH
+
+Smoked halibut, salmon and sturgeon can all be bought in small pieces
+(even as little as half a pound), and are most inviting when cut into
+thin slices and made hot in a skillet with just enough butter to keep
+them from burning.
+
+
+SALT COD
+
+But in talking of dried fish, we must not forget our old favorite,
+creamed codfish. As the boxed codfish is always so salty, it is
+necessary, after picking it carefully apart and removing the bones, to
+let it soak in cold water for half an hour, then drain. Put half a
+cupful of fish on in a stewpan, cover with cold water and let come to a
+boil. Pour this off immediately, cover with fresh boiling water, and let
+gently simmer for ten minutes. While it is cooking, our small maid
+should rub to a smooth paste one tablespoon of flour and one tablespoon
+of butter. Then adding one cup of milk and one well-beaten egg to the
+codfish, she next puts in the paste, and continues to stir for five
+minutes more while it is cooking. It should then be served on rounds of
+hot toast.
+
+[Illustration: CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST]
+
+
+SALT MACKEREL
+
+Salt mackerel should be covered with cold water and left skin side up to
+soak over night. For breakfast, dry in a cloth and broil, with the flesh
+side toward the fire, or else brown in a hot pan with a little butter,
+and serve on a hot platter garnished with slices of lemon.
+
+I have purposely avoided giving recipes calling for frying in deep fat,
+as there is always more or less danger of an inexperienced child meeting
+with an accident in handling any quantity of melted lard, but mothers
+who wish to use it will find that fritters, fish and other things when
+cooked that way get a nice color and really take up less fat than when
+fried (sautéd) in the more common style.
+
+
+
+
+CHAPTER V
+
+Simple Meat Dishes
+
+
+Here let me put in a few words about some easy ways of cooking meat. The
+recipes are simple, but everything depends on your getting in plenty of
+seasoning, cooking as directed, and--not burning. Be sure to have veal,
+lamb and pork well done, as no one likes these rare or even pink, but
+study the family taste about the length of time to cook beef. I have
+purposely omitted the ordinary dinner meats (I couldn't tell you
+everything in one little book!), but if you learn to make what I _do_
+tell you about, you will certainly become a good cook.
+
+
+PAN-BROILED LAMB CHOPS
+
+Lamb chops are particularly nice pan-broiled. First scrape off any fine
+particles of bone, trim off superfluous fat, and then place in a hissing
+hot skillet. Turn often until well seared, to prevent escape of juices,
+and cook until brown, about ten minutes. Serve on a hot platter, season
+with salt and pepper, dot with butter, and garnish with parsley, peas,
+or a ring of mashed potatoes.
+
+
+PORK CHOPS
+
+Pork chops need to be thoroughly cooked, and after washing, I always
+parboil ten minutes first in a covered frying pan, then season with salt
+and pepper and brown in fat. They are often served with tomato sauce.
+
+[Illustration: VEAL CUTLET AS REED BIRDS]
+
+
+VEAL CUTLETS
+
+The veal for this purpose, sometimes called Mock Reed Birds, should be
+sliced thin, then cut in four-inch squares. Spread lightly with butter,
+sprinkle with salt and pepper, and scatter with finely minced parsley
+and celery, or either one alone. Roll each piece up tightly and tie with
+a piece of white string. Place "birds" in a hot skillet with a little
+water and melted butter, cover and simmer for twenty minutes, then brown
+in butter or fat as preferred. Serve on rounds of hot buttered toast,
+with brown gravy.
+
+
+BEEF STEW (BROWN)
+
+Take one pound of round steak, cut in small pieces and sprinkle with
+salt and pepper. Put a little suet in a hot kettle, or melt two
+tablespoons of butter, and add a couple of slices of dry onion, turning
+frequently until brown, then put in the meat. Stir to keep from
+scorching until well seared on all sides, cover with boiling water, and
+set on the back of the stove to simmer for at least three hours. As it
+boils down, allow to brown before filling up again, and have the meat
+covered with the broth when done. Thicken with two tablespoons of flour
+stirred to a smooth paste in half a cup of cold water. Add more salt
+then if necessary. Send to the table in a covered dish, and serve with
+mashed potatoes.
+
+
+SOUTHERN BAKED HAM
+
+When there is going to be company, baked ham is one of the nicest kinds
+of meat that can be had. Take either a small end or half a ham, as
+needed, and soak several hours in cold water. Wash well and put on in a
+kettle with cold water to cover and boil slowly, allowing at least
+twenty minutes to the pound. After boiling half an hour, remove
+one-third the water, and fill up with fresh boiling water, and keep
+covered until done. Then set aside and allow to cool in the liquor. When
+cold, lift out, trim off the brown skin, cover the fat with brown sugar,
+stick with whole cloves, and bake brown--about twenty or thirty minutes.
+This is delicious either hot or cold.
+
+
+BEEFSTEAK
+
+Different kinds of steak need to be cooked in different ways.
+Tenderloin, porterhouse, and sirloin are best broiled over a hot fire,
+or pan broiled by being turned frequently on a very hot skillet, with
+only the fat that comes from the steak itself. Serve on a hot platter,
+with butter, pepper and salt. Round steak is nice cut in small pieces,
+seasoned with salt and pepper, rolled in flour, and cooked quickly in
+some of the suet, first put in the pan until tried out. Lift browned
+pieces of the steak (for this needs more cooking than tenderer meat), on
+to a hot platter, add a little butter to the fat in the pan, stir in a
+scant tablespoon of flour, stir well until smooth and brown, then pour
+in quickly a cupful of cold water, and continue to stir until well
+thickened. This gravy will be smooth and of nice flavor, and can be
+poured over the meat. Season, of course, with salt and pepper to taste.
+
+
+HASH
+
+Hash, though a dish often laughed at, is always appetizing when well
+made. Corn beef hash indeed has quite a reputation, and is made by
+chopping cold corn beef rather fine, adding an equal quantity of cold
+boiled potatoes, chopped, wetting with enough boiling water to keep from
+burning, seasoning with salt, pepper and a little butter, and then
+allowing to cook gently for at least twenty minutes. All kinds of hash
+need to simmer for quite a while, in order to blend the flavor of the
+meat and the potatoes, and give the delicate taste that marks a
+carefully prepared dish. Beef, particularly browned scraps, finely
+minced, and mixed with an equal quantity of minced cold boiled potatoes,
+seasoned and prepared as just directed, is very good for breakfast
+served on rounds of buttered toast. And either kind can be allowed to
+brown down in the pan and then turned out on a hot plate, rolled over
+with a nice thick crust. Any kind of meat can be used, however.
+
+
+LAMB PIE
+
+A lamb pie is an attractive way of using up small pieces of cold lamb.
+Cut off all scraps and gristle, and add enough cold gravy to cover.
+Season well with salt and pepper, and simmer twenty minutes. Take a
+pudding dish, invert a small cup in the bottom, pour in the hot meat,
+add half a can of peas, cover with a crust of light biscuit dough, and
+bake until brown. Before sending to the table lift crust and remove cup,
+which has drawn up the gravy. Serve with either mashed or baked
+potatoes.
+
+
+DRIED BEEF
+
+Dried beef dressed in cream is always an appetizing dish and very
+quickly made ready. The child should first take a half-pound of chipped
+beef and tear it into small pieces, removing all strings and fat. Then
+put in a stew-pan, cover with cold water and let come to a boil. While
+it is heating, however, she should stir smooth one tablespoonful butter
+and one tablespoonful flour. When the water boils on the beef she must
+pour off half (or it will be too salty), and add an equal amount of
+milk. Into this stir slowly the mixed butter and flour, season with
+pepper and let boil until thick. Some people like the addition of two
+well-beaten eggs, but I prefer the beef plain, with the gravy rather
+thick, served on rounds of hot buttered toast. The toast could be made
+first and set where it will keep warm, and thus save the time of making
+afterwards, for a dish of this kind cools very quickly, and should be
+sent to the table as soon as ready.
+
+[Illustration: A STANDING ROAST OF BEEF]
+
+
+ROAST BEEF
+
+A roast of beef, after being scraped and wiped free from all particles
+of sawed bone, should be seasoned well with salt and pepper, and dredged
+with flour. Put it in a hot oven, and when it has seared on top, to keep
+in the juice, turn over and allow to sear on the bottom. Then pour in
+the pan enough boiling water to keep from burning, and baste frequently.
+Allow about one hour for a five pound roast rare, and an hour and a half
+to cook well done. Serve a rib roast, left on the bone, standing as
+shown in the illustration, garnished with parsley.
+
+
+
+
+CHAPTER VI
+
+The Interesting Potato
+
+
+Every girl should know how to cook potatoes properly; yet really there
+is scarcely any other one vegetable that can be prepared in so many ways
+and still is often so poorly cooked as to be practically unfit to eat.
+It would seem an easy thing to make a light, appetizing dish of mashed
+potatoes--and what is more inviting?--but how often are they served wet
+and soggy! To understand the right way to cook and serve potatoes is as
+much an art as to make a salad or bake a cake.
+
+
+BOILED POTATOES
+
+Plain boiled potatoes, with the skin on, are delicious when cooked as
+they should be. The requisite number should be selected, perfect in form
+and uniform in size, and scrubbed with the vegetable brush, but the
+skins not broken. If they are old they will be better for soaking half
+an hour in cold water. A half hour before dinner-time, if they are of
+medium size, they should be covered with boiling salted water and
+placed on the stove, where they will boil gently, not hard, until the
+skins begin to crack open. Test with a fork, and as soon as they are
+tender, drain off all the water and set on the back of the stove to
+steam dry. Serve in a hot, open vegetable dish; and if there is company
+or you are very particular, remove the skins (without breaking the
+potatoes) just before sending to the table. In case there is to be fish
+or a meat dish without gravy, serve the potatoes with the white sauce
+our little cook was taught to make in one of her first lessons.
+
+
+MASHED POTATOES
+
+For mashed potatoes the mother should tell the child to pick out the
+imperfect ones, or those too large to bake, to be peeled and cut up.
+Have her put them on in boiling salted water half an hour before
+dinner-time, cook until perfectly tender, then drain and let steam dry.
+After standing a few moments (in a hot place), have her mash them
+thoroughly, first with an old-fashioned wooden masher until all the
+lumps are removed, and then with a wire one. To each cupful of potato
+add a teaspoonful of butter and a tablespoonful of hot milk. They should
+be beaten up creamy with the wire beater, then turned out into a hot
+covered dish, with a lump of butter in the center and a sprinkling of
+pepper over the top, and served at once.
+
+If dinner is delayed, however, and there is danger of their getting
+cold, have her put them in a baking-dish or tin, smooth them nicely over
+the top and set where they will keep warm. Then when needed, if she will
+grate a little cheese over the top and put in the oven for a few minutes
+to brown, she will find that they are even nicer than when first made.
+The mashed potatoes left from dinner can be worked up with a little
+cream and molded into small round cakes, to be fried brown next morning.
+
+
+CREAMED POTATOES
+
+Often in buying potatoes one finds a quantity of little ones usually
+considered "too small to be bothered with." They seem hardly worth
+peeling, but if scrubbed clean and boiled as directed the skins can be
+removed quickly when they are tender. Then if a white sauce is made,
+these little potato balls can be dropped in and served garnished with
+finely chopped parsley on top. This is a favorite way of preparing new
+potatoes and most appetizing.
+
+
+LYONNAISE POTATOES
+
+If the mother prefers, she can have the child take these little balls
+(peeled after they are cooked), cut them up fine, and fry them as
+follows: In a hot pan melt two tablespoonfuls of butter and add a
+teaspoonful of finely chopped onion, which should be cooked until a
+delicate brown before the seasoned potatoes are added.
+
+
+CHEESE POTATOES
+
+Parboil sliced potatoes, or slice cold boiled ones, line the bottom of a
+baking dish, sprinkle with salt, pepper, a little flour, grated cheese,
+and dots of butter. Repeat until the pan is nearly full, cover with
+milk, sprinkle the top with the grated cheese, and bake until brown, or
+about half an hour. Cheese potatoes are particularly good served with
+cold meat.
+
+
+BAKED POTATOES
+
+Potatoes for baking should be of uniform, medium size and perfect. After
+being well scrubbed they should be wiped dry and put in a moderate oven
+three-quarters of an hour before meal-time. If the meal is delayed for
+any reason they should be pricked with a fork in several places to let
+out the steam, and then set where they will keep hot, but not in a
+covered dish, or they will get wet and soggy.
+
+
+STUFFED POTATOES
+
+If it is necessary to keep them any length of time, cut off the end of
+each potato, scrape out the inside, season with salt, pepper, a little
+butter, a small quantity of cream and to every three potatoes one egg,
+the white beaten stiff. After whipping up light put back in the shells,
+where they will keep warm. Just before sending to the table, put in the
+oven for a few moments, until they puff up and brown at the ends.
+
+
+FRIED POTATOES
+
+Cold boiled potatoes can be used in so many different ways that where
+there is no servant in the house it often is a saving of time and labor
+to boil a quantity at one time and then heat up as needed. They are nice
+simply sliced thin and fried brown in butter.
+
+
+HASHED CREAM POTATOES
+
+If this is considered too rich, half the amount of butter will be
+sufficient to flavor and keep from scorching, and then when they brown
+as they are hashed in the pan pour in a few spoonfuls of cream. Season
+well, allow to brown down again, then fold like an omelet and serve on a
+hot platter garnished with parsley.
+
+
+SCALLOPED POTATOES
+
+Scalloped potatoes are very nice for a supper dish, as they can be
+prepared early in the day and set away until needed. The little cook,
+after washing and peeling her potatoes, next cuts them in thin slices,
+enough to fill the dish needed and parboils in salted water for ten
+minutes. Then drain. Arrange a layer of these, with a sprinkling of
+flour, pepper and salt and a few small pieces of butter, repeating in
+layers until the pan is full. Pour over enough milk to cover. When ready
+to cook, allow half an hour for the baking, and from time to time add a
+little extra hot milk. It is well to set a large pan containing water
+under the baking-dish to catch any milk that might boil over and burn on
+the bottom of the oven.
+
+
+CANDIED SWEET POTATOES
+
+Sweet potatoes that have been boiled are particularly nice when cut in
+half, buttered, seasoned with very little salt and pepper and then
+sprinkled over the top with granulated sugar and browned in the oven.
+"Candied sweet potatoes" they are called when served in hotels as
+something extra.
+
+[Illustration: CLEANING UP]
+
+
+
+
+CHAPTER VII
+
+Different Kinds of Vegetables
+
+
+A mother can make the cooking of potatoes and the plainer vegetables
+interesting if she will use a little tact and stimulate the child's
+desire to make, first, as many different dishes from each article as
+possible, and second, to make them as appetizing as she can. Doubtless
+many a girl who will not eat plain food now could be taught to like
+things by getting her interested in cooking, for then she has to taste
+and make sure she has seasoned properly.
+
+
+TURNIPS, CARROTS
+
+Such winter vegetables as turnips, carrots and parsnips should be well
+washed, peeled, cut in small pieces and cooked in boiling salted water
+for sixty minutes, more or less, depending on the age of the vegetables,
+as the older they are the longer they will take to get tender. When
+sufficiently cooked they should be drained and may then be mashed,
+seasoned with pepper and salt and butter and served in a hot covered
+dish. Or if preferred they can be left in the cubes and served with our
+little cook's favorite white sauce poured over. If mashed they are to be
+served on the dinner plate, but if in cream sauce they will have to be
+put in individual sauce-dishes.
+
+
+PARSNIPS
+
+Plain boiled parsnips are delicious if cut in slices and fried in
+butter, as they acquire a sweetness not brought out in any other way of
+cooking. If the left-over quantity is mashed, it can be made into little
+flat cakes and browned in butter. The child should be encouraged to
+think of as many different ways as possible and then allowed to
+experiment and see the result.
+
+
+WINTER SQUASH
+
+Winter squash is good prepared in the same way as the mashed
+parsnips--that is, plain boiled and then mashed, but I prefer the
+Hubbard variety, cut in large squares and baked in the shell--without
+being peeled. Season before putting on the oven shelf, spread with a
+little butter and add a slight sprinkling of granulated sugar. This
+will take about three-quarters of an hour to bake, and should be a light
+brown over the top. The child may have some difficulty in cutting a
+Hubbard squash, as it is so hard, but she can prepare it after it has
+been cut for her.
+
+
+DRIED LIMA BEANS
+
+Put to soak half a pound of dried Lima beans in a small quantity of cold
+water. Next morning set where they will simmer slowly for two hours in
+salted water enough to cover. At dinner-time drain, and serve on the
+dinner plates simply seasoned with butter, pepper and salt. Or, if
+preferred, they can be served in sauce dishes, with white sauce.
+
+
+BOILED CABBAGE
+
+A nice way to serve cabbage hot is to chop fine after it has soaked half
+an hour in cold water, put on in boiling salted water, and cook in an
+open kettle with a pinch of soda, about forty minutes or until tender.
+Then drain and serve immediately with butter, pepper and salt, or with
+white sauce. Some people prefer to add simply a little vinegar, so find
+out the family taste.
+
+
+BAKED BEANS
+
+For a small family, soak one pint of the small navy beans over night,
+and next morning boil gently until nearly tender. Drain, throw away that
+water, and add a teaspoonful of salt, a tablespoon of molasses and a
+cupful of boiling water. Cut a quarter of a pound of salt pork in small
+pieces, put half of the beans in a baking dish, add a layer of half the
+pork, fill up with the rest of the beans and lay the rest of the pork
+around over the top. Cover the beans with boiling water, put a tin over
+the dish, and bake a number of hours,--the longer the better. As the
+water boils away, add enough more to keep from burning, and half an hour
+before serving, uncover and allow to brown over the top. If a slow fire
+is going in the range, the beans will be the better for cooking most of
+the day, but they must be watched to keep from burning. However, they
+will taste very fine if boiled longer at first,--until perfectly tender,
+and then baked only an hour.
+
+
+CREAMED ONIONS
+
+Peel off the outside skin, cover with boiling water, cook five minutes,
+drain, and cover with fresh boiling water, well salted. Cook until
+tender, the length of time depending on the size, then drain and serve
+in a hot covered vegetable dish with white sauce, made while the onions
+were cooking.
+
+
+BAKED ONIONS
+
+First boil as above directed, then lift into a piepan, sprinkle with
+salt and pepper, place a small lump of butter in a little hole on top of
+each, and bake until brown.
+
+
+ASPARAGUS
+
+With the coming of the spring vegetables will be opened a new field for
+the child to explore. Asparagus, one of the first in the market, is
+considered one of the choicest, and it is also one of the most easily
+prepared. To retain all the delicate flavor many people think it should
+be served plain. For this, tie the asparagus in bunches, after washing
+carefully and snapping off the tough ends. Set upright in a deep kettle
+and pour over boiling salted water enough to reach nearly to the tips,
+but do not cover. The tender ends will cook enough at first, for ten
+minutes, in the steam, and then the bunches should be turned down
+sideways for thirty minutes more. Lift carefully with a skimmer,
+allowing the water to run off, lay on a hot platter, remove the strings
+and serve immediately with tiny lumps of butter and a dash of pepper
+over the top. Or the asparagus can be first cut in small lengths, boiled
+until tender in salted water, then drained, laid on hot toast and
+covered with cream sauce. As mentioned before, the water in which it has
+been cooked can be set away to be used for soup, with a few tips added
+if desired.
+
+
+CUCUMBER JELLY
+
+Take one pint of well-seasoned bouillon, and while still warm, add the
+quantity of gelatine stated on the package necessary to make one pint of
+jelly, and when thoroughly dissolved, set away until it begins to
+stiffen. Then slice one cucumber, after peeling and ridging the sides,
+season with salt and pepper, and lay in vinegar for a moment. Rinse out
+the mould in cold water, lay around the cucumber in any pattern desired,
+and fill up the mould with the thickening jelly. Leave on ice after set,
+until ready to serve.
+
+[Illustration: CUCUMBER JELLY]
+
+
+STRING BEANS
+
+Wax or string beans should be snapped in small pieces and all strings
+removed, then washed and put on to boil in hot salted water. Cook until
+tender (generally this requires about forty minutes), drain and serve in
+a hot dish with butter, pepper and salt, or, if preferred, the cream
+sauce. Our young cook will have many opportunities to use her recipe for
+white sauce with the spring vegetables, for almost all kinds are
+improved when it is added.
+
+
+PEAS AND LIMA BEANS
+
+Peas and Lima beans, after being shelled and covered with salted boiling
+water, are cooked until tender (forty to sixty minutes) and then served
+either plain, as directed for the beans, or with the cream sauce, which,
+by the way, is better for such vegetables if thinned with more milk than
+when used in other ways.
+
+
+CAULIFLOWER
+
+Cauliflower, after being carefully washed, should be tied up in a piece
+of cheese-cloth to keep the shape, and after soaking for an hour in cold
+water, cooked in boiling salted water at least half an hour. When
+tender, it should be carefully lifted to the vegetable dish and the
+cream sauce poured around the base. A little chopped parsley scattered
+on top the sauce improves the appearance.
+
+
+BEETS
+
+Young beets have to be washed carefully to avoid breaking the skin, and
+have roots and half an inch of the tops left on while cooking. They
+should be kept covered with salted boiling water, and cooked until
+tender, allowing at least an hour for new beets, and possibly even three
+for old. When perfectly tender (on being tried by the prong of a kitchen
+fork), remove from the fire, drop into cold water for a moment to cool
+enough to slip off the skins, and then slice in a hot dish. They can be
+served plain, with butter, pepper and salt, although our grandmothers
+preferred the addition of a few spoonfuls of warm, thick cream. Many,
+however, like a little vinegar instead.
+
+
+TOMATOES
+
+Baked tomatoes are made by taking the fresh tomatoes, scooping out the
+centers and mixing with bread crumbs, seasoning with butter, pepper and
+salt, and then refilling the shell, sprinkling a few crumbs on top. They
+require about twenty minutes to bake, and can be served on rounds of
+toast, with cream sauce. In winter, however, canned tomatoes, alternated
+with layers of buttered bread, seasoned with butter, pepper and salt,
+are nice baked in a dish, with crumbs browned over the top.
+
+
+GREEN CORN
+
+Green corn "on the cob" must first have the husks and silk carefully
+removed and then be dropped into boiling salted water and kept boiling
+(under a cover) for from ten to twenty minutes, according to the age of
+the corn. If very fresh and tender, it will cook quickly, but it should
+be served as soon as removed from the water.
+
+
+CORN OYSTERS
+
+Any corn left from a meal can be grated off the cob and used for corn
+oysters. To one cupful of corn, add half a cup of milk, one beaten egg,
+half a teaspoon of salt, and one tablespoon of melted butter. Into this
+stir one-half cup of sifted flour, and bake like pancakes on a hot, well
+greased skillet. Be careful to avoid too hot a fire or they will scorch
+on the bottom before cooking through, and they must not be raw in the
+middle. It may be necessary to put a little extra butter in the pan when
+they are turned, but they have to be watched carefully all the time.
+
+
+
+
+CHAPTER VIII
+
+For the Unexpected Guest
+
+
+Entertaining can be made easy by some forethought, and a little girl
+should be made to realize that hospitality, of all things, should be
+genuine. In the case of expected company it is well to get whatever is
+needed in plenty of time, but the unexpected guest should receive none
+the less cordial greeting while the housekeeper hurriedly reviews her
+resources in the way of material available.
+
+One of the most important lessons to teach the little girl is that of
+making simple dishes so attractive that no hesitation need be felt in
+asking friends to share the family fare. This is particularly true in
+the case of dishes for supper. They should not require much extra work,
+but be quickly prepared and preferably of what one happens to have in
+the house. For a light supper it is desirable to have one hot dish,
+beside a warm bread, cold meat, fruit, cake and tea.
+
+[Illustration: TABLE SET FOR AN EASTER LUNCHEON]
+
+If the child has become proficient, she should be allowed as a special
+favor to make the baking-powder biscuits by herself. Have her use a
+small cutter not more than two inches in diameter, as small biscuits are
+more appetizing; and be sure to have them baked to a light brown.
+
+
+POTATO SALAD
+
+Potato salad makes a good chief dish for the unexpected guest and is
+easily prepared. The child should be told to select medium-sized
+potatoes, at least one for each person and after scrubbing with a brush
+to get perfectly clean, put on with boiling water enough to cover and
+boil gently until tender, then drain and set aside to cool. This can be
+done at dinner time, when the fire is hot, and save extra trouble. When
+the potatoes are cold the skins can be easily removed, and the potatoes
+then cut in thin slices. Next she should peel and cut in very thin
+slices one small onion (unless the family taste prefers more) and
+arrange the alternate layers of sliced potatoes and onions, well
+seasoned with salt and pepper, in a pretty salad bowl. It looks
+attractive, too, tossed lightly on lettuce leaves arranged on a small
+platter. Over the whole then pour the boiled salad dressing, or the
+French, as the family prefer, and when the potato salad is ready to
+serve it should be garnished with sprigs of parsley and slices of
+hard-boiled egg.
+
+
+SCALLOPED OYSTERS
+
+Scalloped oysters make a fine supper dish on a cold night, and there are
+several ways they can be prepared. The one I like best I will give
+first. The child should butter a number of thin slices of bread and
+spread on the bottom of a dripping-pan, laying on next a layer of
+oysters, with pepper and salt; then another layer of the thin buttered
+bread, another layer of oysters, and the top finished with a layer of
+bread, well seasoned. Over the whole pour the oyster juice and one-half
+cupful of milk. This will require from twenty to twenty-five minutes in
+a hot oven, when the bread on top will be toasted crisp. Many people
+like scalloped oysters prepared with crackers, and in that case the
+rolled cracker-crumbs are used instead of the bread, but the taste of
+the two dishes is different.
+
+
+CREAMED OYSTERS
+
+Cook one pint of oysters in their own liquor or in a few spoonsful of
+salted water until they curl at the edges. Have ready a thick cream
+sauce, stir in the oysters, and cook a few moments longer. Serve in
+baskets made by removing the inside of the light rolls, brushing with
+melted butter and browning in the oven. Make handles from crust, and
+insert after filling.
+
+[Illustration: CREAMED OYSTERS IN BASKETS]
+
+
+FRIED OYSTERS
+
+To fry oysters, select large, choice ones, and dry in a napkin. Taking
+one at a time, roll in cracker crumbs, season with salt and pepper, dip
+in beaten egg, and cover thoroughly again with the rolled cracker.
+Spread out on a bread board and allow to stand a little while for this
+covering to set, then cook either in a skillet with a small amount of
+butter, or in deep fat, until lightly browned. Lift on to a piece of
+wrapping paper to drain, but keep hot, and serve garnished with parsley
+and sliced lemon.
+
+
+WELSH RAREBIT
+
+This is another good dish for an evening supper. Crumble half a pound of
+grated cheese, and put in a chafing-dish or a double boiler. Season with
+half a teaspoonful of salt, half a teaspoonful of prepared mustard and a
+dash of red pepper. When it begins to melt, stir constantly, and as soon
+as it begins to look the least bit "stringy," pour in slowly a quarter
+of a cup of cream and one beaten egg. As this blends, add a teaspoonful
+of butter, cook until smooth, and serve immediately on rounds of hot
+toast or square soda crackers.
+
+
+FRITTERS, APPLE AND BANANA
+
+Fritters help out nicely, too, for company, and can be fried in a small
+quantity of very hot fat instead of in the deep fat if mother prefers.
+Sift one cup of flour, add one-quarter teaspoon salt, a tablespoon
+sugar, two-thirds of a cup of milk, one tablespoonful melted butter, and
+the yolk of one egg, beaten light. Stir to a smooth batter, add the
+stiffly beaten white, and lastly several sour apples, cut in thin
+slices, or three bananas, cut a little thicker. Drop by the spoonful in
+the smoking hot fat, set where they will not scorch, and if in a frying
+pan, turn over as soon as brown around the edges. Serve with powdered
+sugar.
+
+[Illustration: TRAY ARRANGED FOR WELSH RAREBIT]
+
+
+MILK TOAST
+
+Put on in a double boiler two cups of milk, one tablespoonful of butter,
+salt to your own taste, and allow to come to a boil. Have ready four
+squares of nicely browned toast, put in a hot vegetable dish, pour over
+the milk, clap on the cover, and serve at once. Some people like the
+milk thickened with a teaspoonful of flour that has first been moistened
+with a little cold milk, but I prefer it without.
+
+       *       *       *       *       *
+
+Every housekeeper should impress on her young daughter the importance of
+keeping on hand a small quantity of canned goods to provide for the
+unexpected guest, and this should include sardines, salmon, shrimps,
+lobster, French peas, olives and orange marmalade. These things will all
+keep for months in a cool place, yet are indispensable in an emergency.
+The can of shrimps, opened and placed in cold water for a little while,
+will taste as good as the fresh, and the salmon, with the skin and bones
+removed, will be ready on short notice to be served in a number of ways.
+
+
+CANNED FISH SALADS
+
+For salad, take either shrimps, lobster or salmon, and after breaking in
+small pieces, add an equal amount of celery, season with salt and
+moisten with salad dressing. Serve on lettuce.
+
+
+CREAMED CANNED FISH
+
+If our small cook wishes to serve a hot dish, however, in a hurry for
+company, she can make to use with her canned fish, the favorite white
+sauce. For this she must first melt one tablespoonful of butter and add
+to it one tablespoonful of flour, a quarter teaspoonful of salt, a dash
+of pepper, and lastly, after mixing well, one cupful of milk, stirring
+all the time until thick. After boiling two minutes put in the can of
+lobster, shrimps or salmon, broken in small pieces, and allow to boil
+gently for three minutes more. Then serve on rounds of buttered toast,
+garnished with parsley.
+
+
+SARDINE CANAPES
+
+If only sardines happen to be left in the reserve stock and yet
+something hot is needed, let the mother show the child how to make that
+rather unusual dish, sardine canapés. After removing the bones and
+tails, the sardines should be rubbed to a paste and mixed with an equal
+quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a
+teaspoonful of lemon juice and half a teaspoonful of Worcestershire
+sauce. Then she must cut circles of bread, toast or fry them brown in
+butter, and spread on the sardine paste. Send to the table immediately,
+garnished with circles of the hard-boiled white of egg.
+
+
+
+
+CHAPTER IX
+
+Rice and Macaroni
+
+
+BOILED RICE
+
+Rice is one of our most nutritious foods, and it can be served in such a
+variety of ways it is one of the first things a child should be shown
+how to prepare. The very easiest (and cheapest) way is to wash and drain
+a cup of rice and then sprinkle it slowly into two quarts of boiling
+salted water. Without stirring, set it where it will simmer slowly, and
+by the time it has boiled down thick it should be tender enough to crush
+with the tongue. If not, add a little more boiling water and allow to
+cook a while longer, but if it is not stirred the grains will be whole
+and the rice will not stick to the pan as long as there is water enough
+to keep from burning. If it is to be served plain, with only cream and
+sugar, add a teaspoonful of butter and stir through lightly just before
+turning out in the dish for the table and sprinkle a little ground
+cinnamon over the top. This makes an easy and generally very acceptable
+dessert. It is particularly nice if turned first into cups to mold, and
+then served on a small dish with a spoonful of jelly or some preserve
+over the top.
+
+
+CASSEROLE OF RICE
+
+Rice cups are made by lining small well-greased baking-cups with the
+rice half an inch thick and filling with any kind of cold meat, chopped
+fine and seasoned. A thin layer of the rice is then spread over the top
+and the cups baked in a moderate oven for twenty minutes. By running a
+knife around the edge when done they can be turned out when cooked, and
+may be served on hot toast with either warmed-over gravy or tomato
+sauce.
+
+
+RICE CUPS, (DESSERT)
+
+The rice cups will be delicious for dessert, if instead of using cold
+meat they are filled with mince meat or raisins that have lain in cold
+water until they have swelled. When baked they are to be turned out on
+sauce dishes and served with a sauce made by creaming one-third cupful
+of butter with one cupful of brown sugar, flavoring with
+half-teaspoonful vanilla and heating in a double boiler until hot and
+creamy.
+
+[Illustration: COMPOTE OF RICE]
+
+
+COMPOTE OF RICE
+
+Take plain boiled rice, pack lightly in small cups, and put in a warm
+place for an hour to set. Turn out molded, and send to the table
+garnished with any kind of rich preserves,--preferably such large fruits
+as peaches, pears or plums.
+
+Rice nicely cooked is often served in place of a vegetable and eaten
+with a fork from the dinner plate like mashed potatoes. It is a good
+thing for the little cook to learn all the different ways of cooking it,
+as often a small quantity left from one meal would prove most acceptable
+for another, if prepared differently.
+
+
+FRIED RICE
+
+The plain boiled rice intended to be served like a vegetable or for a
+simple dessert might not all be used. If a cupful were left it could be
+cut in thin slices and browned in butter for breakfast, or it could be
+stirred into the soup made from the left-overs, as described in one of
+our former lessons. The little maid must learn to use all her odds and
+ends, and a good way to teach her would be to ask her what she thought
+could be prepared from the small quantity of food left from a meal.
+While often there might not be enough for the whole family, there might
+be plenty for the few that happened to be home for the noon luncheon, or
+perhaps only enough for the school lunch that after a while gets to be
+such a hard thing for mother to fix up "in a different way."
+
+
+RICE PUDDING
+
+Rice pudding is one of the first desserts a child should learn to make,
+as it is so little trouble and always a favorite. She should first beat
+up thoroughly two eggs; add half a cupful of sugar, two cupfuls of milk,
+a little nutmeg, and stir through two cupfuls of cooked rice. If the
+rice has been standing long enough to stiffen, then, after washing her
+hands, she will have to work the rice through the custard with her
+fingers in order to remove any lumps. A half cupful of raisins or dried
+currants stirred in after the pudding is in the baking-dish will make it
+just that much nicer. In baking, leave in the oven until the pudding is
+firm, which will show when a silver knife stuck in the middle comes out
+clean. A custard is never baked enough that sticks to the knife and
+leaves it milky.
+
+
+BOILED MACARONI
+
+As there are many days, especially in summer, when macaroni can well
+take the place of meat, it is desirable that the small maid be taught
+how to prepare it attractively.
+
+The macaroni is first broken in small pieces, washed and then boiled in
+salted water until tender--about twenty minutes. It can be tested with a
+fork. It is very good if simply drained when cooked, sprinkled with salt
+and pepper, dotted with lumps of butter and sent to the table piping
+hot.
+
+
+MACARONI WITH CHEESE
+
+Or it can be taken from the boiling water, put in a colander, rinsed
+with cold water, then arranged in a baking dish in alternate layers
+with grated cheese. Over the top pour one cup of hot milk in which has
+been stirred a teaspoon of butter and a beaten egg. This must be baked a
+light brown as quickly as possible, and served at once. It is not so
+good after it has stood.
+
+If preferred, a cupful of white sauce can be used instead of the milk
+and egg.
+
+
+MACARONI WITH TOMATO
+
+For baked macaroni with tomato, have the little cook put in her baking
+dish first a layer of the cooked and rinsed macaroni, then a layer of
+tomatoes, either fresh or canned, but well seasoned, then another layer
+of macaroni, then one of tomatoes, and on the top sprinkle rolled bread
+crumbs. Scatter tiny lumps of butter all around, season again, and bake
+a light brown in a quick oven.
+
+
+MACARONI PIE
+
+But if she finds that she has a small quantity of cold meat on hand,
+beef, veal or chicken, she can put one layer of that through the middle
+of the macaroni, and she will have a surprise for her family--delicious,
+too. This is quite nice for wash-day dinner when it can be served with
+baked potatoes, at little cost of time or trouble.
+
+In a series of cooking lessons of this kind, it is manifestly impossible
+to include directions for preparing all kinds of food, but I have
+outlined the work with the idea of teaching the children a great variety
+of dishes, believing that their success with these will stimulate them
+to try by themselves recipes found elsewhere.
+
+
+
+
+CHAPTER X
+
+Baking Cake and Bread
+
+
+The child who has been assisted in preparing the various dishes given in
+our previous cooking lessons, and who has learned to follow directions,
+will now be eager to undertake different kinds of baking. The mother
+should impress on the little student that the first essential to success
+is correct measurements, and the second, careful mixing. For cake baking
+a graduated tin cup, marked in quarters and thirds, is almost a
+necessity, as different people's ideas vary so as to what constitutes a
+quarter or a third. If the cup is at hand, however, and is used in
+taking all the measurements, there can be no mistake. And a cupful means
+a level cupful, not heaping; a teaspoonful a level spoonful, not a
+rounded one, unless so specified.
+
+
+BAKING PREPARATIONS
+
+Before beginning the work, the child should read over her recipe and lay
+out all ingredients needed. She should have the mixing bowl on the
+table with the mixing spoon, the teaspoon and tablespoon for
+measurements, and the measuring cup. The cake pan, wiped off, warmed and
+greased lightly with lard, is next set aside, ready for use.
+
+Then the fire must be in good condition. If a gas stove is used it will
+take only a few moments to heat the oven properly, but if wood or coal
+is the fuel, the mother must show the child how to prepare the fire, so
+as to have the oven the right temperature and on time. The old way of
+having it as hot as one can stand the hand while counting twenty, is a
+fair test.
+
+As small cakes bake more evenly and quickly for the inexperienced cook,
+it is a good idea to let the child put her cake dough in muffin tins. A
+mixture that might fall and seem a failure if put in a loaf and not
+properly baked, will often come up very nicely in gem pans; and,
+besides, the small cakes appeal more to the childish fancy. A nice
+one-egg cake is made as follows:
+
+[Illustration: ICING THE CAKE]
+
+
+TEA CAKES
+
+One-third of a cup of butter, one cup of sugar, one egg, one cup of
+milk, two cups of sifted flour, two level teaspoonfuls of baking powder,
+half a teaspoonful of vanilla, and half a cup of currants.
+
+
+DIRECTIONS FOR MIXING
+
+First the child should measure her flour while her cup is dry, and
+adding the baking-powder, sift it on to a paper or in an extra bowl, and
+set it aside, ready for use. Next she can measure the even cupful of
+sugar into the mixing bowl, add an even one-third cupful of butter, and
+rub together to a creamy mass. If the butter has been standing a while
+in the kitchen, it will be warm enough to work up nicely. Then she must
+separate the egg, beating the white stiff and the yolk until it is
+foaming. Adding the beaten yolk to the butter and sugar, she again stirs
+thoroughly, and then begins adding--a little at a time--first the milk
+and then the sifted flour, stirring evenly all the while. Put in the
+vanilla, the stiffly beaten white of egg, with the currants, mixing as
+little as possible, and pour out into the greased gem pans. If the oven
+is right, the baking will take from fifteen to twenty minutes, but if
+the oven seems too hot, leave the door slightly open for about five
+minutes. An old-fashioned way of finding out when the cakes are well
+baked is to try with a new wooden toothpick. If it comes out clean and
+dry the cakes are done.
+
+On removing from the oven, loosen around the bottom edge (the cakes
+should have shrunk from the sides), and turn on to a bread board. When
+cold, they can be iced with the following simple icing:
+
+[Illustration: TEA CAKES BAKED IN HEART SHAPE]
+
+
+WHITE ICING UNCOOKED
+
+Two tablespoonfuls milk or cream, enough confectioner's sugar to make a
+thick paste and half dozen drops of vanilla. In spreading, if the icing
+does not go on as smoothly as desired the silver knife used for
+spreading can occasionally be dipped in a glass of cold water.
+
+
+COCOA ICING
+
+When the child has followed this recipe several times successfully, she
+can then try baking it in two cake tins. When done and cool, she can put
+the layers together with the same icing, to which, by adding two
+teaspoonfuls of cocoa, she will have a nice chocolate filling. When the
+cocoa is used, she will need a trifle more milk or cream.
+
+
+GINGER COOKIES
+
+After the child has fully mastered this recipe, let her next try some
+ginger cookies. To a half a cupful of molasses, one teaspoonful of soda,
+half a cupful sour milk, half a cupful of sugar, and one-third cupful of
+melted butter add one well-beaten egg, three cupfuls of flour, with one
+tablespoonful of ginger. This will make a thick mass which is to be
+turned out as soft as can be handled, half at a time, on a well-floured
+bread board. The child must then flour her rolling-pin to keep it from
+sticking, and roll as thin as desired. She should thoroughly grease the
+dripping pan and then cut out her cookies and lift carefully into place,
+one just touching another. The oven should be quite hot for these as
+they ought to bake quickly; and on removing from the oven, they should
+stand a moment in the pan before being lifted on to a plate.
+
+
+SPICE CAKE
+
+For an inexpensive spice cake, take one-half cup of butter, one cup of
+sugar, one egg, (white beaten separately), one and one-half cups of
+flour, two teaspoonfuls of baking powder, half a cup of milk,
+one-quarter teaspoonful ground cloves, one-quarter teaspoonful nutmeg,
+one teaspoonful cinnamon, half a teaspoonful vanilla. Cream the butter
+and sugar, add yolk of egg and beat very light. Sift flour and baking
+powder, and stir in alternately with the milk. Add spice and flavoring
+next, then the stiff white, and bake either in gem pans or in a loaf.
+Half a cupful of seeded raisins or currants will be an improvement.
+
+
+WARM GINGERBREAD
+
+Stir together half a cup of molasses, half a cup of brown sugar, one
+teaspoonful of soda, one beaten egg, two tablespoons melted butter, half
+a cup of milk, two cups of flour, one tablespoonful of ginger,
+teaspoonful of cinnamon, one-quarter teaspoonful cloves, and a little
+nutmeg. Mix in the order given, pour in greased shallow pan, and bake
+from fifteen to twenty minutes.
+
+       *       *       *       *       *
+
+When the little cook has learned to follow the foregoing recipes so that
+she understands all the details of mixing and is able to make nice light
+cakes, let her some time try the following, which by using the whites
+for a delicate cake and the yolks for a gold cake, will give her two
+choice cakes without extra expense. After bringing to the table, when
+ready to begin, the sugar can, the butter jar, the egg dish, the milk,
+the vanilla and the baking powder, so that everything will be
+convenient, and having well greased a pan for the gold cake (which will
+be baked in a loaf) and the two jelly tins for the white cake, she can
+then separate three eggs, and to the three yolks add one whole egg. On
+account of the baking it is best to make the white cake first, and then
+it can be iced and the dishes cleaned away while the loaf cake bakes.
+
+
+WHITE CAKE
+
+One even half cupful of butter and an even cupful of sugar, creamed
+until it is light and foamy. To one and one-half cupfuls of flour add
+two level teaspoonfuls baking-powder, and sift several times. Then into
+the creamed butter and sugar pour one-half cupful milk, alternately, a
+little at a time, with the flour. Before putting in the last of the
+flour, stir extra well, then put in one teaspoonful vanilla and the
+stiffly beaten whites of the eggs, mix as little as possible, to stir
+through, and then add the last of the flour. Bake either in a loaf or in
+two layer tins. The layers can be put together when cold with either the
+icing already given or this chocolate frosting:
+
+
+CHOCOLATE ICING
+
+To one cup of granulated sugar add one-third cup of boiling water, and
+stir to dissolve until it begins to boil, but no longer. Cook until it
+hairs from a spoon, then pour slowly on the stiff white of an egg,
+beating steadily. When the candy is well mixed through the egg, add two
+squares of chocolate, grated, and continue beating until cool and thick
+enough to spread. If the candy happens to be taken off too soon, the
+icing will not get thick, and in that event it can be made the right
+consistency by the addition of a little confectioner's sugar.
+
+
+BOILED ICING
+
+For the plain white boiled icing, simply omit the chocolate from the
+foregoing recipe, and flavor as desired.
+
+After the two white layers have been put into the oven, if she will be
+very careful not to forget them, our little maid can go at her loaf
+cake.
+
+
+GOLD CAKE
+
+To one cupful of sugar, and a rounded tablespoonful of butter rubbed
+creamy, she can stir in the four yolks and one whole egg beaten together
+as light as the proverbial feather. Then after sifting one and one-half
+cupfuls of flour with two level teaspoonfuls baking-powder in a separate
+bowl, she can add, a little at a time, one-half cupful of milk and the
+flour in the same way that she did in mixing her white cake. Flavor with
+a teaspoonful of vanilla, or lemon, if preferred.
+
+
+CITRON CAKE
+
+If citron is liked, a quarter-cupful, cut very thin, and lightly
+floured, can be stirred through the batter made for the gold cake, the
+last thing. This cake will bake better if put in a pan having a funnel
+opening in the center. The oven should be a little cooler for a loaf
+cake, and it should bake from forty to forty-five minutes. When done, it
+will shrink slightly from the sides of the pan and should be a delicate
+brown. The best way to avoid the possibility of sticking, is to first
+cut a piece of paper to fit the bottom of the pan and grease it
+thoroughly. On removing from the oven, the loaf cake should stand a few
+moments and then be turned out on the bread board.
+
+
+NUT CAKE
+
+If desired, when the loaf is cool, it can be iced also, with a white
+icing, and it will look attractive if a few nut meats are scattered over
+the top before the icing hardens. If nuts are liked, a few can be
+stirred through the cake instead of the citron and thus by using either
+(or neither) our small cook can make three different cakes with the same
+recipe.
+
+
+DEVIL'S FOOD CAKE
+
+A delicious chocolate cake, sometimes called Devil's Food, is made as
+follows: cream three-quarters of a cup of butter with one cup of sugar,
+and add the beaten yolks of two eggs. Sift several times one and
+one-half cups of flour with two scant teaspoonfuls of baking powder, and
+stir in, alternating with half a cup of milk. Flavor with three
+tablespoonfuls of cocoa (or two squares of unsweetened chocolate,
+grated), and half a teaspoonful of vanilla, and lastly add the two
+whites, beaten stiff. Bake in two layers, and put together with white
+icing.
+
+[Illustration: AFTERNOON TEA FOR TWO]
+
+Any child with care and a little practice should be able to bake
+successfully any of the recipes given. They are not expensive, and yet
+if properly put together will make cake light and nice enough to offer
+any guest. The first, of course, is a trifle cheaper, but the others
+will give a good variety for any company, and when she has learned to
+make them so they turn out well every time, she will have made a great
+advance in her cooking lessons. Then by simply changing her icing she
+can have as many different kinds as the family desire.
+
+
+BREAD
+
+Home-made bread is one thing that everybody likes, and while it takes
+time and patience, it is not really hard to make. One little girl I knew
+took pride in making all the bread for a family of four, and it was
+fine, too. The recipe here given will make three large loaves, so if you
+prefer, you can use only half at first, until sure that you have learned
+to do it properly. Take three quarts of sifted flour, one even iron
+kitchen spoonful of salt, a rounded one of sugar, and one, also rounded,
+of lard melted in one cup of warm water--not hot. Dissolve one fresh
+compressed yeast cake in one cup of warm water, and add that, with two
+more cups of warm water. Mix this all well together, using your big
+spoon. When as smooth as you can get it that way, turn out on a floured
+board, and knead for fifteen or twenty minutes. Then set it away where
+it will not get chilled, and leave it to rise for from four to six
+hours, when it will be about double its original size. Then turn out on
+your bread board again, cut it in three parts, roll into nice smooth
+loaves, without more kneading, put in buttered bread tins, leave again
+in a warm place for about two hours, then bake in a moderate oven until
+a pretty brown. When done, go lightly over the hard crust with a small
+white cloth dipped in cold water, roll in a fresh tea towel and allow to
+cool before cutting. If you wish, you can start your bread and give the
+first kneading at night, then cover and leave until morning.
+
+
+LIGHT BISCUIT
+
+For light biscuit, take one of the three parts cut for the bread, twist
+off little pieces the size of an egg, roll smooth without working, wet
+over the top with melted butter or milk, let rise to double their size,
+and bake in a hot oven from fifteen to twenty minutes.
+
+
+
+
+CHAPTER XI
+
+Desserts Good in Summer
+
+
+For the hot days of summer, I know the mothers and little cooks will be
+deeply interested in cold desserts of all kinds--dishes that can be made
+early in the morning and set away, as well as various frozen dainties.
+It is well to enjoy the delicious fruits and melons in their season (and
+really nothing finishes off a dinner better after a close, warm day),
+but still we all want to know how to make light puddings and jellies for
+a change.
+
+
+FLOATING ISLAND
+
+Floating island is a nice dessert, easily made by any child, with
+reasonable care. For six persons, have her take three even cupfuls of
+milk and one-fourth teaspoonful salt, and put on to heat in a double
+kettle. Then beat up the yolks of three eggs, add one-half cupful sugar,
+one-half teaspoonful vanilla, and pour in them slowly the hot milk,
+stirring all the time. Return to the double boiler and continue to stir
+until it thickens and gets creamy, coating the spoon. Do not allow to
+boil, or it will curdle. Cover and set aside to cool.
+
+Next the whites should be beaten up very stiff, and sweetened with two
+tablespoonfuls of powdered sugar. Have a pan filled with boiling hot
+water--but not bubbling--and into this drop the whites in heaping big
+spoonfuls. After standing a few moments they will puff up very light.
+While they are cooking, pour the custard in a glass dish, then lift the
+whites with a skimmer, allow to drain and dot them over the top. Made in
+this way, the meringue tastes much better than when served uncooked. A
+half-teaspoonful of currant jelly on top of each "island" makes the
+dessert even more inviting, and it looks particularly nice when served
+in individual glass dishes or sherbet cups.
+
+       *       *       *       *       *
+
+Gelatin forms the basis for many delicious, inexpensive puddings. It is
+well for the housewife to examine the recipes coming with the different
+brands, for while some boxes will make only one quart of jelly, others
+at the same price will make two, and therefore cost only half as much.
+
+
+LEMON JELLY
+
+For plain lemon jelly, the mother will instruct the child to soak two
+rounded tablespoonfuls of granulated gelatin in one-third cupful of
+cold water for fifteen minutes. Then add two cupfuls of boiling water,
+one cupful sugar, and the strained juice of two lemons. Pour in a
+shallow mold to set and when ready to send to the table turn onto a
+small platter and garnish with whipped cream, or serve with the custard
+used for floating island.
+
+[Illustration: FRUIT JELLY WITH WHIPPED CREAM]
+
+
+FRUIT JELLY
+
+For a fruit jelly in winter, line the bottom of the mold or individual
+cups with pieces of banana, orange, or preserved cherries, fill up with
+the liquid lemon jelly and set away to harden. In berry season,
+however, flavor the gelatin with half a cupful of the pure berry juice
+strained (instead of using lemon), and pour into cups half filled with
+fine, whole berries. This is best served with whipped cream, one large
+berry decorating the top of each cup.
+
+These jellies have to be set in a very cold place to make them firm, and
+it is often advisable in warm weather, if they cannot be put on ice, to
+make them, the night before they are needed, then put them in the
+coolest place possible.
+
+
+WHIPPED CREAM
+
+Whipped cream is called for with so many dishes, that every little girl
+should learn how to prepare it. In the first place the cream must be
+very thick and very cold. In the cities a special cream is usually
+delivered if ordered for whipping; and I believe it is a day older than
+the other kind. But if thick enough and cold, there is no trick at all
+about making it stiff in a very few moments. Have the child take a deep
+bowl or small stone butter jar, rinse it in cold water until chilled,
+then wipe and pour in one-half pint of cream. Taking a Dover egg-beater,
+also thoroughly cold, let her whip steadily and not too fast until
+thick as the stiff white of an egg. Taking out the beater, next add half
+a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir
+thoroughly and set away on the ice until needed. It is best when freshly
+made.
+
+
+NUTS
+
+Nuts are used so much nowadays, in all kinds of cookery, that we find
+them in the most unexpected places. When chopped, they are mixed with
+cottage cheese for sandwiches, stirred into all kinds of salads, put
+into cake batter, and all kinds of icings; and when left in unbroken
+halves, used to garnish many gelatine puddings and whipped-cream
+desserts.
+
+       *       *       *       *       *
+
+But when the very hottest days come, we all like the good things that
+come from the ice-cream freezer. The best up-to-date freezers do their
+work very quickly, the great secret being to have the ice broken up in
+very fine pieces or crushed in a strong bag. A good rule to follow for
+mixing with salt is as follows:
+
+For ice-creams, three parts ice to one part salt.
+
+For frappés, two parts ice to one part salt.
+
+For mousses, etc., equal parts ice and salt.
+
+Then be sure to get the top on your can tightly, and when you are ready
+to remove it be careful to first brush aside all ice and salt, so not
+one particle can possibly get into the freezer. Nothing marks the
+amateur more than salt in the ice-cream.
+
+
+FRENCH ICE-CREAM
+
+A delicious French ice-cream has for its foundation a custard made by
+beating up first the yolks of three eggs very light, adding a pinch of
+salt, one cupful sugar and two cupfuls of milk. Cook this in a double
+boiler until it coats the spoon, but do not allow to boil or it will
+curdle. Cool, flavor with a teaspoonful of rich vanilla, add one pint of
+cream and freeze.
+
+
+CHOCOLATE ICE-CREAM
+
+For a rich chocolate ice-cream, make like the foregoing, only add to the
+custard before it cools two ounces of grated, unsweetened chocolate
+which has been set in a pan of hot water long enough to allow it to
+melt. This takes but a few moments, however.
+
+
+FRUIT ICE
+
+For a refreshing fruit ice, have our little maid prepare the juice of
+three oranges, three lemons, and one pint of either strawberries or red
+raspberries. After straining through a coarse strainer, she must add
+three cupfuls of sugar, three cupfuls of cold water and the stiffly
+beaten whites of two eggs. This does not need to be frozen quite so hard
+as the ice-cream.
+
+
+STRAWBERRY MOUSSE
+
+In strawberry season, particularly on a farm where there is an abundance
+of rich cream and luscious fruit, the finest kind of a frozen dessert is
+made by adding to a pint of thick unflavored cream, whipped as directed,
+two cupfuls of crushed berries and two cupfuls of sugar. The berries and
+sugar, well mixed, should be folded carefully into the cream and pressed
+in a mold. The cracks must be filled with butter or lard to prevent the
+salt water leaking in, and the mold packed closely in salt and ice and
+left for four hours. Remember it is not frozen in the freezer by
+turning. When ready to unmold, wring a cloth out of boiling water and
+lay around the can for a moment, after loosening where possible with a
+thin-bladed knife. Turn on to a platter and send to the table to be cut
+in slices.
+
+
+LEMON ICE
+
+For a plain lemon ice, take the grated rind of one lemon, and the juice
+of three, a cupful and a half of sugar, four cupfuls of water, and the
+stiffly beaten whites of two eggs. Freeze, but not too hard.
+
+
+CITRON CUSTARD
+
+Citron custard is good summer or winter, served hot or cold. The child
+should first beat up very light two eggs, then add a pinch of salt,
+one-third cupful of sugar, two cupfuls of milk, and a sprinkle of
+nutmeg. Next she must line a baking-dish or individual cups with thin
+slices of citron, then pour in the custard and bake, after setting her
+dish or cups in a pan of boiling water. If a few small nails are
+scattered over the bottom of the water-pan, so the pudding cups do not
+touch, but are surrounded by water, the custard will cook more evenly.
+Leave in the oven about twenty minutes, but test before taking out by
+inserting in the middle the blade of a silver knife. When thoroughly
+done the blade will come out clean instead of coated.
+
+[Illustration: CORNSTARCH PUDDING, INDIVIDUAL MOULDS]
+
+
+CORNSTARCH PUDDING
+
+Cornstarch pudding is an old favorite, too, either hot or cold. First
+mix four level tablespoonfuls of cornstarch with three tablespoonfuls of
+sugar, and beat up light one egg. Then scald two cupfuls of milk, after
+pouring a few spoonfuls on the cornstarch in order to thoroughly wet it.
+When the milk is hot, add the moistened cornstarch and sugar, the beaten
+egg, and flavoring to taste, stirring constantly until thick. Then allow
+to cook gently for ten minutes at least. A double boiler is best for all
+such puddings, as it prevents all possibility of scorching, but it takes
+longer. One delicious way of serving this otherwise ordinary dish is to
+cut a few thin peelings from a lemon (just the yellow part), cook with
+the milk till a delicate flavor is imparted, and then remove. When the
+pudding is done, pour in a mold and let set. Then serve with whipped
+cream flavored with vanilla. The combination of the two flavorings is
+very agreeable.
+
+
+RAISIN TAPIOCA
+
+Tapioca is a thing every child should learn to use, as it is capable of
+so many variations. For the simplest pudding, have her first cover
+three-quarters of a cup of tapioca, (or sago, either), with one cupful
+of cold water and allow to soak at least an hour. Then add three cupfuls
+of boiling water, one-half teaspoonful salt, the flavoring and sugar to
+taste, and boil until transparent. If the family like lemon, let her add
+the strained juice and grated rind of one lemon and one-half cupful of
+sugar. Or, she can use a level cupful of raisins, the juice and grated
+rind of half a lemon and cupful of sugar. (The raisins should be seeded,
+of course.)
+
+
+APPLE TAPIOCA
+
+Or still another way is to boil the tapioca, sweetened but not
+flavored, for about fifteen minutes, then pour into a baking-dish half
+filled with sliced apples and flavored with nutmeg. This must be baked
+until the apples are tender.
+
+
+TAPIOCA CUSTARD
+
+Probably the most common way, though, of making tapioca pudding is by
+taking half the recipe given and after boiling fifteen minutes, (without
+flavoring or sugar), adding to it two cupfuls of milk, two well-beaten
+eggs, one-half teaspoonful vanilla, and half a cupful of sugar, then
+baking until the custard begins to brown on top. All these desserts are
+to be served with cream, plain or whipped, which adds to the appearance
+as well as taste.
+
+There are several brands of granulated tapioca on the market, and they
+are convenient if one is in a hurry, but they are more expensive than
+the ordinary kind, and I have found that the directions on the box
+seldom allow sufficient time to boil, and also that the pouring on of
+boiling water suggested is apt to result in the powdered tapioca forming
+lumps which require an extra amount of cooking.
+
+
+HOT CHOCOLATE SAUCE
+
+A favorite hot sauce for puddings, or to be served separately with
+vanilla ice-cream, is made by melting one square of unsweetened
+chocolate, adding a teaspoonful of butter, one-third of a cup of water,
+one cup of sugar, and a few drops of vanilla. Cook for five minutes, and
+keep hot until needed. Two tablespoonfuls of cocoa can be used if
+preferred.
+
+My little cooks should now have become experienced enough that if they
+saw a recipe they thought they would like in some newspaper or magazine
+they could go ahead and try it by themselves. It might be well for
+mother to glance it over first and see if it looks all right, and then
+if she said "Yes," proceed with it. But whatever they try, they should
+remember to be sure they put in every ingredient according to
+directions, and then cook to the queen's taste!
+
+
+
+
+CHAPTER XII
+
+The Thanksgiving Dinner
+
+
+All children are deeply interested in preparations for company, and in
+the getting ready for the Thanksgiving dinner every mother will find
+good opportunity to teach her little daughter many valuable lessons.
+There is so much to be thought of at this time and so much to be done
+that the wise woman will take the child into consultation, and by freely
+discussing plans get help and at the same time train her into the right
+way to prepare for guests.
+
+
+THANKSGIVING MENU
+
+In the first place, talk over with her and decide about the number to be
+entertained, and then settle on the menu. Get her to express her
+opinions, and if they are good let her see that you approve them by
+following her suggestions. If they are not good point out wherein they
+are at fault, and after deciding what dishes are to be served, show her
+how to write out the bill of fare in proper form. This should then be
+hung up in the kitchen for reference, as otherwise it would be an easy
+matter to overlook something or make a mistake. If, for instance, a
+simple dinner of the usual good things is desired, it should be written
+out in this way--and the child herself can do the writing:
+
+
+DINNER
+
+                                _Consommé_
+
+                       _Roast Turkey, with Dressing_
+
+    _Cranberry Sauce_      _Pickles_      _Celery_
+
+              _Mashed Potatoes_      _Creamed Onions_
+
+                    _Mince Pie_      _Cream Cheese_
+
+               _Coffee_      _Nuts_      _Raisins_
+
+
+MARKETING
+
+The day before let the child help in the marketing. As she has already
+been shown how to make consommé, she can now be allowed to do it by
+herself, and set it away to be heated up when needed. When you go to buy
+the turkey, vegetables and fruits, show her the right kind to select.
+Explain that the celery should be crisp and white, not wilted and
+discolored; the cranberries hard and red, not soft and brown in spots;
+the oranges solid and heavy, not pithy and light.
+
+Have her consult the list made before starting out, to be sure she gets
+everything needed before beginning her cooking.
+
+[Illustration: A DINNER TABLE, WITH FRUIT CENTERPIECE, AND NUTS IN
+INDIVIDUAL BASKETS]
+
+
+DRESSING THE TURKEY
+
+Returning home, as soon as the turkey is delivered show her how to dress
+it. This is always an interesting process, and while few mothers like to
+see their girls really do this work, they ought to explain it fully.
+After taking out the pinfeathers and singeing, the skin should be
+carefully washed with warm water, soap and a small clean cloth, for so
+much dust adheres to the flesh of poultry that in no other way can it be
+removed. As fowls are usually drawn at the market, now take out the
+giblets, tear away the lights, rinse thoroughly the inside and then
+sprinkle with salt.
+
+
+MOIST STUFFING
+
+The little cook herself can be allowed to make the stuffing. To each
+loaf of stale bread, broken in small pieces, add salt and pepper to
+taste, two tablespoonfuls of butter, half-teaspoonful of ground sage and
+boiling water enough to slightly moisten.
+
+
+DRY STUFFING
+
+For dry dressing, crumble the bread, omit the water, but use four
+tablespoonfuls of melted butter. Pack in the turkey very loosely. Some
+people like this seasoned with thyme, while others prefer onion.
+
+
+OYSTER STUFFING
+
+Or if oyster dressing is preferred, omit sage and add instead one pint
+of oysters, using the liquor to dampen the bread. Pack lightly in the
+turkey, sew up the opening with white thread and set away in a cool
+place.
+
+
+CRANBERRY SAUCE
+
+Taking the cranberries next, the child can sort them over, wash and put
+in a granite kettle, allowing half a cupful of water and two cupfuls of
+sugar to each quart of berries. Place over a slow fire, and after
+boiling fifteen or twenty minutes, stirring only enough to keep from
+burning, remove and set away until cool enough to pour in a glass dish.
+Berries cooked this way will keep their shape, be transparent and a
+bright, pretty red.
+
+
+MINCE MEAT
+
+The mince-meat takes some time to prepare, and is much better if made a
+week or two beforehand and allowed to stand in a tightly covered jar.
+Our small cook can help get ready the raisins, currants, citron, orange
+peel, and apples while the beef is boiling, and then will be delighted
+to do the chopping. To half a pound of lean beef, cooked until well done
+and chopped fine, add half a pound of chopped suet and one pound of
+chopped tart apples, prepared separately. To this put half a pound of
+currants, cleaned and dried, half a pound of seeded raisins, half a
+pound of citron, cut in small pieces, two cupfuls of light-brown sugar,
+an even teaspoonful salt, half a teaspoonful each of ground cloves and
+allspice, one teaspoonful cinnamon, one-fourth teaspoonful grated
+nutmeg, one tablespoonful of finely broken dried orange peel, juice of
+one lemon, one pint of boiled cider. Boil slowly for an hour, add, if
+desired, one-half cupful of brandy, and then pack away in a crock in a
+cool place. This recipe, with full directions for mixing, should then be
+written out in the small cook-book, for although it may not be needed
+again for a long time, it will be ready for reference at any moment,
+ready for use without any doubt or trouble--and "the kind that mother
+used to make." Mince-meat is so fascinating, too, on account of all the
+good things that go into it, that scarcely anyone that ever made it
+right once can fail thereafter.
+
+Every girl should know how to make good pie crust, and as it is
+principally a matter of having the ingredients chilled from the ice-box,
+almost anyone can be successful by taking a little care.
+
+[Illustration: MAKING PIES]
+
+
+PLAIN PASTRY
+
+Sift one and one-half cupfuls of flour with one-half teaspoonful salt.
+Chop through this until like meal a half-cupful of chilled lard. Add
+just enough ice-water to make a stiff dough, and turn out with as
+little handling as possible on a floured bread-board. Sprinkle on flour
+enough to keep from sticking to rolling-pin, and dividing into sections,
+roll to fit the size of the pie-pan. (Perforated tins are preferable.)
+Add filling, put on thinly-rolled top crust, with a few openings in
+center to emit steam, and bake about half an hour, after pressing the
+edges thoroughly together to keep in all juice. If desired shorter,
+three-quarters of a cupful of lard can be used, but the dough must be
+kept thoroughly chilled, and it is best made in a cold room.
+
+
+SETTING THE TABLE
+
+Then, on Thursday morning begin the dinner in plenty of time, so there
+will be no hurry or confusion at the last moment. The table can be set
+early, the little maid being shown the silver required. At the right of
+each plate put the knife, soup spoon and necessary teaspoons; at the
+left the forks, three if a salad is served. The glass for water is
+placed to the right of the center, in line with the knife, and the
+napkin either directly in the center on the service-plate or to the left
+of the forks. If no flowers are available for table decorations, pile
+the fruit up attractively for a centerpiece, using the small dishes of
+nuts and raisins at each end to balance.
+
+The vegetables next should be prepared. Trim off the long green ends of
+the celery and the discolored outside stalks, (which will make a nice
+cream of celery soup next day), and then instead of separating the
+remaining stalks, cut through the whole bunches into quarter sections or
+smaller. In this way each person gets part of the inside tender heart,
+and the celery is more attractive.
+
+When dinner is all ready, if there is no maid to help, the easiest way
+is to have the soup served and placed on the table just before calling
+out the guests. Then, when ready for the next course, our little cook
+can remove the soup plates, taking from the right side of each person,
+and bring on the dinner. When that is over, she must remove all the
+dishes before each one, clear the table of everything but the water
+glasses and the decorations, brush the cloth with a folded napkin and a
+plate to catch the crumbs, and lastly bring in the dessert. Every family
+has its own way as regards details, but a mother can very quickly get a
+child into the habit of being neat, careful and quiet about handling
+dishes. And she must always remember to proffer food on a tray, at the
+left.
+
+
+
+
+CHAPTER XIII
+
+The Christmas Dinner Party
+
+
+Our little cook, after her experience at Thanksgiving, will probably be
+most eager to take part in the preparations for the Christmas dinner.
+Consult her now, as before; tell her all your ideas, get her
+suggestions, and then make all plans at least a week beforehand.
+Holidays should be holidays for the hostess as well as the guest, and
+can be made so by the choice of a dinner that is good and at the same
+time easily prepared. The suggested menu following will be found
+attractive enough for any party, and at the same time it is neither
+expensive nor very difficult to get ready.
+
+Let the little girl again make out the bill of fare and hang up in the
+kitchen for reference, make out her list for market and grocery, and
+help in the selection of the goose, the vegetables and the fruits. Thus
+she will learn the best kinds to buy and what they cost, and
+incidentally mother and daughter can have a regular little lark out of
+the expedition and become better chums than in almost any other way.
+
+
+CHRISTMAS MENU
+
+MENU FOR CHRISTMAS DINNER
+
+                 _Raw Oysters_, _Horseradish_
+
+    _Roast Goose_      _Apple Sauce_      _Celery_
+
+           _Mashed Potatoes_      _Lima Beans_
+
+                        _Tomato Jelly Salad_
+
+                           _Plum Pudding_
+
+            _Fruit_      _Nuts_      _Raisins_
+
+                             _Coffee_
+
+The first dish to make, strange to say, is the last one on the list, and
+the plum pudding is better if made several weeks before it is needed,
+and then simply steamed up again for a couple of hours just before
+serving. A fine old recipe that had been in a friend's family for years,
+was once given me, but as it filled six molds I reduced it to the
+following proportions, which is ample for a mold large enough for eight
+people:
+
+
+PLUM PUDDING
+
+One-half cupful butter, three-quarters cupful sugar, one-quarter pound
+suet, two and one-half cupfuls flour, one-half pound seeded raisins,
+one-half pound currants, one ounce citron, three eggs yolks and whites
+(beaten separately), one-half cupful milk, one-quarter cupful almonds
+(blanched and chopped fine), one-quarter cupful brandy (or boiled cider
+if preferred), one-half teaspoonful cloves, one-quarter teaspoonful
+nutmeg, one teaspoonful cinnamon.
+
+After getting all her ingredients out on the table and ready, the little
+cook should cream her butter and sugar, beat in yolks, add milk, and
+then stir in the flour alternately with the stiff whites. Then put in
+the brandy and spice, and last of all the fruit and nuts, dredged with a
+little flour. This should be well stirred, and then packed in a
+thoroughly greased covered mold and steamed for four hours.
+
+
+HARD SAUCE
+
+Two kinds of sauce are nice for this pudding, served together. A hard
+sauce is made by creaming one-half cupful of butter in one cupful of
+fine sugar, adding half teaspoonful of brandy or vanilla and one
+teaspoonful cream and stirring until light and creamy. It can be set in
+a bowl of hot water at first to help make the butter cream, but after
+being beaten light should be set in the cold to harden. A teaspoonful
+of this hard sauce is served on each portion of the pudding.
+
+
+HOT SAUCE
+
+The following hot sauce is poured around: one-quarter cupful butter, one
+cupful sugar, one teaspoonful flour. Mix flour and sugar, add butter and
+one cupful cold water, and stir until it boils and thickens. Flavor with
+nutmeg.
+
+The day before Christmas repeat the lesson in dressing a fowl, and let
+her make the stuffing from the recipe used before, only this time she
+should omit the sage or oysters and season with a small onion chopped
+fine.
+
+
+APPLE SAUCE
+
+For the accompanying apple sauce, let her peel and quarter half a dozen
+tart apples, put on to cook in a cup of cold water, and when tender
+press through a colander, sweeten to taste, and then put in a pretty
+glass dish and grate nutmeg over the top. This should then be covered
+and set away until ready to be carried to the table.
+
+
+OYSTERS ON THE HALF SHELL
+
+As we intended to have as little work as possible about this particular
+dinner, I have suggested raw oysters for the first course instead of a
+soup. Serve on the half-shell if you can get them that way, putting a
+little chopped ice on each plate to hold the shells in place, giving
+four or five oysters to each person, and putting one empty shell in the
+center to hold the horseradish or slice of lemon. If the oysters are
+opened at the market all you have to do is to see that they are kept on
+ice until served.
+
+
+TOMATO JELLY SALAD
+
+For the tomato jelly salad, first boil together until very tender one
+quart can of tomatoes, one small sliced onion, six cloves, one-half
+cupful chopped celery. Strain through a jelly bag, season with salt and
+pepper, and add gelatin which has been dissolving in a few spoonfuls of
+cold water. As different brands vary, however, study the directions on
+the box in order to get the right amount to stiffen one quart of jelly.
+
+If the gelatin does not thoroughly melt with the warm tomato juice, set
+over the fire for a few moments, and then pour into small molds (wine
+glasses or after-dinner coffee cups will serve nicely), and set away to
+harden over night. Next morning fix the required number of salad dishes
+with lettuce leaves or tender cabbage cut in strings, and turn out
+carefully the molded tomato jelly. Over the top of each drop a large
+spoonful of thick boiled dressing.
+
+
+CHRISTMAS DECORATIONS
+
+A pretty idea for a Christmas table is to carry out as fully as possible
+a color scheme of red and green. The centerpiece, of course, should be
+of holly, and a novel one it will be if large beautiful pieces are put
+in the upper part of a double boiler and set out to freeze. I did this
+once by accident, and when I went for my holly there it was--imbedded in
+a solid block of ice. The shape of the oat-meal kettle, like a
+flowerpot, allowed the ice to turn out easily, and it could then be set
+on a plate and trimmed around the bottom with the holly leaves. A couple
+of bolts of red baby ribbon will be enough for streamers from the
+chandelier to each plate, at which should be a pretty piece of the
+holly--or better still, if you can get them, three or four red
+carnations for each lady, and one for the buttonhole of each gentleman.
+
+
+COLOR SCHEME
+
+To carry out this color plan, the oysters should be served with catsup
+and garnished with parsley, the tomato jelly be turned out on lettuce,
+the plum pudding (ablaze with a spoonful of alcohol) decorated with
+holly, and the candy--red and white peppermint wafers--tied with green
+baby ribbon.
+
+If the details of preparing the dinner have been followed out as I have
+suggested, and everything possible done the day before, on Christmas
+morning there will be little to do: the goose to put into the oven and
+roast, the potatoes to mash and the beans to dress, the plum pudding to
+heat up, the sauce to prepare, with the gravy and the coffee to make at
+the last moment. Our small cook of course has the celery cleaned
+preparatory to cutting up, and the nuts all cracked, and she can tie up
+the candy and assist with the decorations. Having helped set the table
+for the Thanksgiving party, she will feel perfectly competent to
+undertake the arrangement now, alone, and you, Mother, can say, "You
+have gotten along with everything so nicely, and remembered so well, I
+will let you put on the dishes and silver all by yourself." Then when
+she reports that all is ready, look over the work yourself and see that
+it is all right. Possibly she will have misplaced some pieces, forgotten
+others, but if you point out the errors and have her remedy the mistakes
+herself, she will likely remember next time and make her table a
+well-appointed one.
+
+
+
+
+CHAPTER XIV
+
+Delicious Home-Made Candies
+
+
+All children love to make candy, and the home-made kinds are much purer
+and better--besides being much cheaper--than those usually sold at the
+small confectionery stores. Every mother will do well to help her little
+daughter master this branch of cookery, for it will not only enable her
+to make wholesome sweets for the family when desired, but also to
+prepare a dainty box when she wishes to make an inexpensive present.
+
+
+NUT CANDY
+
+For fine nut candy, have the child first pick out half a cupful of nut
+meats. Put on in a small saucepan two level cupfuls of light-brown
+sugar, one-half cupful of water, a level teaspoonful of butter and a
+tablespoonful of vinegar, and boil without stirring until the candy
+crackles when dropped in cold water. Pour into a well-buttered pie-pan
+that has been sprinkled with the nuts, and as soon as cool, mark into
+squares.
+
+[Illustration: HOME-MADE CHOCOLATE CREAMS AND FUDGE]
+
+
+MAPLE FUDGE
+
+For delicious maple fudge, take one and one-half cupfuls of light-brown
+sugar, one cupful of maple sirup, half a cupful of milk, and a level
+teaspoonful of butter. Boil slowly until it makes a soft ball when
+rolled between the fingers in cold water, then set aside until cool.
+Then beat with a fork until a creamy, sugary mass, turn quickly on to a
+buttered plate and mark into squares. If the little cook finds it is
+soft from having been taken off a moment too soon, she will have to let
+it stand longer to turn to sugar, but the fudge that stands overnight
+will be particularly smooth.
+
+
+CREAM CANDY
+
+Cream candy is made by boiling two cupfuls of granulated sugar, _without
+stirring_, with three-fourths cupful water, two tablespoonfuls vinegar
+and a teaspoonful of butter until brittle when dropped in cold water.
+Pour on to a buttered pan, but do not scrape the sugared edge of the
+kettle, and pull as soon as cool. If a little care is exercised in
+handling at first, it will not stick to the fingers. The butter or flour
+sometimes put on the hands to prevent this only spoils the candy. When
+pulled perfectly white, cut with scissors into small cubes. The longer
+this stands, the more delicious it becomes, and if flavored with a few
+drops of essence of peppermint when first put on (so it can be well
+stirred through) and then put away when done in a glass jar for a couple
+of weeks, it will make delicate "after-dinner mint."
+
+
+CHOCOLATE CREAMS
+
+Easy chocolate creams require two cupfuls of confectioner's sugar, with
+a few teaspoonfuls of milk to moisten enough to work like dough, and a
+quarter teaspoonful of vanilla. Knead well, and work out into small
+balls. Melt one square of unsweetened chocolate by first grating and
+then setting in a pan of hot water, and drop in the creams, one at a
+time. Roll around quickly with a fork, and lift on to a sheet of
+buttered paper. Put in a cool place to harden. Different flavorings can
+be used instead of all vanilla, and half an English walnut stuck on the
+top of each cream before the chocolate hardens will add to the
+attractiveness. Or, instead of dipping all the creams in the chocolate,
+they can be cut in half and wrapped around with figs or seeded dates.
+They will grow more creamy if allowed to stand a day or two.
+
+
+FUDGE
+
+Particularly smooth fudge is made in a way that seems strange until you
+try it. Take two cups of sugar, half a cup of milk, one tablespoonful of
+butter, a few drops of vanilla, and four tablespoonfuls of cocoa. Mix,
+and boil without stirring until it makes a soft ball when dropped in
+cold water. Remove from the fire, set aside until cool, then pour on to
+a buttered platter and beat with a silver fork until creamy. When you
+see it beginning to harden, quickly smooth out and mark in squares.
+
+
+MOLASSES TAFFY
+
+All little children like this, and it is easily made. To two cups of
+molasses, add one cup of sugar, two tablespoons of butter, and boil
+until brittle when dropped in cold water. Add then one-fourth
+teaspoonful of soda, stir through and pour on buttered tins. When cool
+enough to handle pull to a light color, cut in sticks, and lay on oiled
+paper to harden. This is good flavored with a few drops of peppermint,
+but do not get in too much.
+
+
+STUFFED DATES
+
+Stuffed dates are a most wholesome sweet, and quickly made, too. The
+dates must first be picked apart, washed in warm water and dried in an
+old napkin. Remove the seed from each with a sharp knife, slip a nut in
+its place, press together, and sift over with granulated sugar. Leave
+standing a while on oiled paper to become firm. They are nice served at
+the end of a dinner, with the dessert and coffee.
+
+
+SALTED NUTS
+
+Salted nuts, used so much, are usually placed on the table when it is
+set, and passed during the meal. They are very expensive if bought ready
+for use, but quite inexpensive made at home. Either almonds or peanuts
+can be used, but the almonds must first be dropped in boiling water long
+enough to loosen the skins, which will slip off easily in a cloth. Melt
+half a teaspoonful of butter in a pie-pan, pour in a cup of nut meats,
+stir enough to cover with the oil, and brown in the oven. Remove, and
+rub dry with a soft cloth, and sprinkle with fine salt.
+
+
+
+
+CHAPTER XV
+
+Preserving
+
+
+I should not feel the series of lessons complete without a word to the
+mothers about how to interest their girls in this important part of
+cooking. It is so easily done, and my own little daughters took such
+pleasure in the work, that I hope every woman will let her child try
+putting up at least one kind of fruit. The first step, however, is to
+get the fruit jars and glasses all conveniently at hand, clean and dry,
+with fresh rubbers for the tops.
+
+[Illustration: MARKING THE PRESERVES]
+
+
+CANNED PEARS AND PEACHES
+
+Peaches and pears should be thinly peeled and halved, then dropped into
+a thick sirup made by boiling four parts granulated sugar to one part
+water. The fruit juice will thin this considerably, but the fruit should
+be boiled gently until thoroughly cooked and transparent. Then lift it
+carefully into the jars, set in a pan of boiling water, out of a draft,
+to avoid breaking, pack to the top, and fill to overflowing with the
+sirup. Screw tops on immediately as tight as possible. This is the great
+secret of successful canning.
+
+
+PRESERVED PLUMS
+
+Damson plums make a rich, old-fashioned preserve if washed, pricked, and
+allowed to stand a few hours, mixed with an equal quantity of
+sugar--pound for pound--then put on the stove where they will gently
+simmer until cooked down quite thick. They must be watched carefully,
+however, to prevent scorching. Such rich fruit is best put up in pint
+jars, as usually only a small quantity is needed at a time.
+
+
+CANNED CHERRIES
+
+Seed the cherries after washing them, watching carefully to see that
+none are wormy, and measure. Take half the quantity of sugar, moisten
+with just enough water to melt, boil to a thick syrup, and then add the
+cherries. Cook fifteen minutes, and seal.
+
+
+RASPBERRY JAM
+
+Pick over the berries, measure, wash and then crush. Put on to boil, and
+cook ten minutes, stirring to keep from sticking to the pan. Then add
+three-quarters the amount of heated sugar, cook twenty minutes longer
+and pour into small jars, or in glasses that can be covered with
+paraffin as soon as the jam is cold.
+
+
+BAR-LE-DUC CURRANTS
+
+Wash, stem, and measure the currants. Take three-quarters the amount of
+sugar, moisten with barely enough water to melt, boil to a thick syrup,
+turn in the currants, and cook twenty minutes. Pour into small glasses,
+and as soon as cool cut rounds of white paper to fit tops, wet in
+brandy, and lay over the fruit. Cut larger circles of the paper, wet
+thoroughly on one side with white of egg, and paste over the glass
+carefully, to make air-tight. This sounds like going back to the days of
+our grandmothers, but these currants are too rich to be put up in larger
+quantities, and jelly tumblers do not have tight tops.
+
+
+APPLE JELLY
+
+First peel and core sound sour apples, and put on to stew with just
+enough water to cover. Cook until the apples are almost a mush, put in a
+jelly-bag, and let hang overnight. Do not squeeze. Next day measure the
+juice and let boil twenty minutes, skimming whenever necessary. While it
+is cooking, heat an equal quantity of granulated sugar in the oven and
+stir it in. Cook five minutes longer, or until the jelly forms when
+dropped on a cold saucer. Stand jelly glasses in a dripping-pan,
+surround with boiling water, pour in the jelly, and set aside until
+firm. When solid, if covered with one-quarter inch of melted paraffin,
+it will not mould, nor will tin covers be necessary.
+
+
+CRAB APPLE JELLY
+
+Crab apple jelly is made in the same way as the apple jelly, but the
+fruit is simply wiped off and quartered,--not peeled.
+
+
+GRAPE JELLY
+
+Pick grapes from the stem, wash, crush, and boil twenty minutes. Then
+put in jelly-bag to drip overnight, but do not squeeze. Next day measure
+juice, boil ten minutes, add an equal amount of sugar that has been
+warming, boil three minutes, or until a drop jellies on a cold dish,
+then turn into glasses.
+
+About half as much juice as drips will be left in the bag, and it can
+afterward be squeezed out and boiled separately, (for it will be
+cloudy), or the entire contents of the jelly-bag can be put through the
+colander, sweetened and spiced to taste, and cooked until of the desired
+thickness. This makes a nice marmalade.
+
+
+FRUIT COMBINATION
+
+At a time when other fruits are very high, the plain apple jelly, so
+delicate in flavor itself, can be mixed when ready to pour with any kind
+of preserved fruit, ready to be put up, even in the proportion of
+one-fourth, and it will not be noticeable. Since the pure food law went
+into effect and manufacturers have had to print their formulas on the
+bottles, we have been able to gather a few trade secrets; and one of our
+best-known firms has this admission on its jam labels:
+
+"These goods are compounded from forty per cent, each fresh fruit and
+granulated sugar, with addition of ten per cent. each fresh apple juice
+and corn sirup, to prevent crystallization."
+
+Their jams are very good, but why pay twenty cents a pound for a
+mixture of apple juice and corn sirup?
+
+And only forty per cent. fresh fruit!
+
+Really, though, this fine apple jelly is quite a valuable addition to
+such strong fruits as quinces, or such watery ones as strawberries.
+
+
+
+
+CHAPTER XVI
+
+Sandwiches and Drinks
+
+
+SANDWICHES OF CHICKEN OR MEAT
+
+For picnics, school luncheons, and her evening parties my little maid
+will want sandwiches, and there are many kinds easily made. And
+generally she will want the bread cut very thin and spread with soft
+butter. For ordinary occasions she may use any kind of meat she happens
+to find in the house, slicing it if she can, then seasoning with
+mustard, or else putting it through the grinder and seasoning with
+mustard, a small minced pickle, or finely chopped sweet green pepper. In
+using the ground meat, however, rub it to a paste with the butter
+intended for the bread, and it will spread more easily.
+
+
+HAM SANDWICHES
+
+To be particularly nice, mince the ham, cream with the butter, season
+with mustard, spread on one slice of bread, cover with a crisp lettuce
+leaf, add the top slice of bread, then cut in triangles.
+
+
+LETTUCE SANDWICHES
+
+On thin slices of buttered bread lay a fresh leaf of lettuce, and spread
+with salad dressing, before adding top slice.
+
+
+OLIVE AND CHEESE SANDWICHES
+
+These are especially good for afternoon tea or parties. Butter the bread
+each time before slicing, so it can be cut very thin without breaking.
+Spread with cream cheese that has been rubbed to a paste with cream, and
+sprinkle with chopped olives. Cut in fancy shapes.
+
+
+RAISIN SANDWICHES
+
+Spread thinly sliced brown bread with butter first, then with raisins,
+seeded and chopped.
+
+
+CRACKER SANDWICHES
+
+Butter graham crackers, and spread with chopped and mixed nuts and
+raisins. Or, take square soda crackers, sprinkle with sugar and
+cinnamon, and toast a light brown. The latter, served hot, are also
+very nice for afternoon tea.
+
+       *       *       *       *       *
+
+Though children should not be allowed to drink tea and coffee, (and
+young people are better off without them,) every little maid should be
+taught how to prepare these drinks for the grown-ups, most of whom are
+apt to be critical.
+
+
+TEA
+
+First, find out the kind your friends like if you possibly can, and do
+not give Ceylon to a lover of uncolored Japan! Then have fresh boiling
+water, and scald out your teapot, which should be earthenware or china.
+While it is still hot, put in the tea, a teaspoonful for each cup if you
+use the ordinary kinds, but only half a teaspoonful of some of the
+strong black varieties. Pour on immediately the required amount of
+boiling water, and set in a warm place, or cover with a cozy for five
+minutes. If desired cold, then pour off the grounds, and when cool
+enough, put in the ice box or serve at once with chopped ice. Never boil
+tea, nor allow to stand on the leaves very long, as it draws out the
+injurious tannin, besides impairing the flavor. A thin slice of lemon
+in each glass improves the taste as well as the looks.
+
+
+COFFEE
+
+People have different ways of making coffee, but a very easy one is to
+measure out a tablespoonful of ground coffee for each cup desired, tie
+up in a square cheesecloth, and cover with an equal number of cups of
+boiling water. Set on the stove where it will keep just below the
+boiling point, for three minutes, then pour and serve with cream and
+sugar. But to make this way, grind very fine. If your friends prefer
+boiled coffee, however, measure out a tablespoonful for each person,
+moisten well with part of the white of an egg, cover with one cup of
+cold water, and when that boils, add rest of the required amount from
+your boiling teakettle. Cook for five minutes, then settle with a third
+of a cup of cold water, and place where it will not boil up again. This
+will make one cupful apiece.
+
+
+COCOA
+
+Cool drinks are most welcomed in hot weather, and several kinds are
+quite nice for little girls to make. Iced cocoa requires for each
+person half a glass of milk and half a glass of water, heated to the
+boiling point. Mix in a cup a round teaspoonful of cocoa with one round
+spoonful of sugar, and dissolve with the hot milk. Then put together in
+the kettle, boil gently several minutes, and flavor with a drop or two
+of vanilla before taking from the fire. After cooling, place on ice, and
+when ready to serve, pour in glasses over ice, and cover the top with
+sweetened whipped cream. Delicious hot, however.
+
+
+GRAPE JUICE
+
+Grape-juice is the most nourishing kind of a fruit drink, and every
+family ought to put up enough in the fall when grapes are plentiful and
+cheap to last all winter. First pick the fruit from the stem, wash and
+put on in water enough to cover. Cook until the grapes lose their form,
+put in a jelly-bag, and let them hang overnight. Next day measure, and
+put on to boil with half as much sugar. Cook for five minutes and put at
+once into air-tight bottles. When ready to serve, either dilute with a
+small quantity of water or pour on chopped ice.
+
+
+LEMONADE
+
+A most refreshing beverage on a very warm day is a lemonade made from
+the juice of two lemons, a half cupful of sugar and eight glasses of
+water, to which is added the pulp of a small grapefruit that has been
+removed with a sharp-edged teaspoon. Fill up glasses with shaved ice.
+
+
+FRUIT SYRUPS
+
+During the canning season often a small quantity of rich juice will be
+left. If this is strained through a cloth and bottled boiling hot, it
+will make a splendid drink, diluted with water and served iced.
+
+
+
+
+CHAPTER XVII
+
+A Few More Desserts
+
+
+[Illustration: MARSHMALLOW CREAM]
+
+Before closing, let us consider some simple every day desserts that
+every little cook should know how to make. And first comes
+
+
+BREAD PUDDING
+
+For a small family, take a quart baking dish, cover the bottom with
+broken bread, sprinkle with raisins or currants, dot with tiny lumps of
+butter, and then repeat the process. Over this second layer pour a
+custard made by beating very light two eggs, adding two cups of milk, a
+pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake
+until a light brown on top, and serve with cream and sugar.
+
+
+BROWN BETTY
+
+Butter thin slices of bread, line the bottom of the pudding dish, add a
+layer of sliced apples, sprinkle with sugar and cinnamon, and repeat
+these layers until the dish is full. Cover with a tin lid and bake
+twenty minutes, then remove lid and leave until brown on top. The cover
+is necessary to keep in the moisture, as the juice of the apples is the
+only liquid. Serve with cream and sugar, or hot sauce.
+
+
+COTTAGE PUDDING
+
+Cream one-third of a cup of butter with three-fourths of a cup of sugar,
+add one egg, beaten very light, one cup of milk, and two cups of flour
+sifted with two teaspoonfuls of baking powder. Stir thoroughly and bake
+in a shallow pan. Cut in squares and serve hot, with hot chocolate or
+lemon sauce.
+
+
+LEMON SAUCE
+
+Make a syrup by boiling for five minutes one cup of sugar with
+one-quarter cup of water and a teaspoonful of butter. Removing from the
+fire, add the strained juice of half a lemon.
+
+
+FRUIT BATTER PUDDING
+
+Take one cup of flour, half a teaspoonful of salt, and one-half
+teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir
+to a smooth batter with half cup of milk. Add one tablespoonful of
+melted butter, and two eggs, beaten light, then pour into a buttered
+pudding dish over two cupfuls of fresh fruit, either berries, sliced
+apples, bananas or peaches, and bake slowly half an hour. Serve
+immediately with hot pudding sauce, flavored with nutmeg.
+
+
+SPONGE CAKE
+
+Beat very light the yolks of three eggs, add one cup of sugar, half a
+cup of cold water, one and one-half cups of flour sifted several times
+with two scant teaspoonfuls of baking powder, flavor with half a
+teaspoonful of lemon extract, and lastly fold in the stiff whites. Bake
+in a sheet from thirty to forty minutes.
+
+[Illustration: CHARLOTTE RUSSE]
+
+
+CHARLOTTE RUSSE
+
+Cut sponge cake into narrow strips, or use lady fingers, to line a glass
+bowl or individual glass cups as preferred. Fill center with whipped
+cream, for which directions are given elsewhere, and garnish top with
+Maraschino cherries. Prepare at the last moment before dinner, as the
+cake is apt to become soaked if left standing long.
+
+
+MARSHMALLOW CREAM
+
+Whip thick half a pint of cream, add two tablespoonfuls of
+confectioner's sugar, one white of egg, beaten stiff, one-quarter of a
+pound of marsh-mallows cut in small pieces, two tablespoonfuls of
+chopped nuts, and half a teaspoonful of vanilla. Mix up lightly, and
+pile on the split halves of little cakes baked in heart-shaped pans.
+Place a Maraschino cherry in the center of each, pierce with a candy
+arrow, and pour a thickened cherry syrup around for a sauce. This
+dessert might also be called Bleeding Hearts.
+
+
+APPLE DUMPLINGS
+
+Sift two cups of flour with two teaspoonfuls of baking powder and half a
+teaspoonful of salt, work into it two tablespoonfuls of lard until
+"mealy," add one cup of milk, and stir with a fork as little as possible
+to make a smooth dough. Turn out on a floured board, roll out thin, cut
+in squares, place in the center of each half of a sour apple, sprinkle
+with a little sugar and ground cinnamon, cover with the dough, place in
+a pie pan and bake slowly half an hour. Serve with cream and sugar or
+hot sauce as preferred.
+
+
+STRAWBERRY SHORTCAKE INDIVIDUAL
+
+Make crust as directed for apple dumplings, turn on to a floured board,
+cut out with a biscuit cutter and bake twenty minutes in a hot oven. On
+removing, break each biscuit in half, butter, place the lower piece in a
+saucer, cover with sweetened crushed berries, put on the top half, and
+pour the crushed berries over all. Or, if preferred for a nice company
+dessert, drop a big spoonful of whipped cream on top of each biscuit,
+and stick a fine whole berry in the center.
+
+
+PRUNE WHIP
+
+Soak half a pound of prunes over night, then stew half an hour and
+sweeten with half a cupful of sugar. When cool, cut in small pieces or
+put through the colander, and stir in to the stiffly beaten whites of
+five eggs, with half a cupful of granulated sugar. Pour into a buttered
+pudding dish, bake half an hour in a slow oven, and serve at once,
+before it begins to go down, with thick cream.
+
+
+LEMON PIE
+
+Make paste as directed before, line a deep pie pan, prick the bottom to
+keep from blistering, and bake in a hot oven about ten minutes. Remove
+and fill immediately with the following preparations:
+
+Mix three tablespoonfuls of cornstarch with one cup of sugar, add
+two-thirds of a cup of boiling water, and one teaspoonful of butter, and
+cook five minutes, stirring all the time. Then pour on to the beaten
+yolks of two eggs, flavor with the strained juice and grated rind of one
+lemon, and fill the shell. Bake until the crust is brown, then cover
+with the meringue, and set back long enough to color lightly.
+
+
+MERINGUE
+
+Beat two whites very stiff, stir in slowly half a cupful of powdered
+sugar, and spread on with a knife or apply through a pastry tube. It
+will take some time to stir in the sugar slowly enough, but it must be
+well mixed, then baked until a delicate brown.
+
+
+APPLE PIE
+
+Line a pie tin with the crust, fill with sliced sour apples, sprinkle
+thickly with sugar, flavor with nutmeg, cover with the crust, making an
+opening in the center to emit the steam, press closely together and trim
+around the edge, and bake in a moderate oven about three-quarters of an
+hour.
+
+
+
+
+INDEX
+
+
+                          PAGE
+    Apple Dumplings, 149
+      Fritters, 68
+      Jelly, 134
+      Pie, 151
+      Sauce, 120
+      Pie, 151
+      Tapioca, 104
+      Baked, 4
+
+    Apples, Baked, 4
+
+    Asparagus, 57
+      Soup, 27
+
+
+    Bacon and Eggs, 11
+
+    Baked Beans, 56
+
+    Baked Ham, 39
+
+    Baking Preparations, 81
+
+    Banana Fritters, 68
+
+    Bar-le-Duc, 16, 134
+
+    Beans, Baked, 56
+      Dried Lima, 55
+      Fresh Lima, 59
+      String, 59
+      Wax, 59
+
+    Beef, Dried, 42
+      Hash, 41
+      Roast, 44
+      Steak, 40
+      Stew, Brown, 39
+
+    Beets, 60
+
+    Beverages, Cocoa, 142
+      Coffee, 142
+      Fruit Syrup, 144
+      Grape Juice, 143
+      Lemonade, 143
+      Tea, 141
+
+    Biscuit, Baking Powder, 3
+      Light, 94
+
+    Blue Fish, 33
+
+    Bread, 93
+      Pudding, 145
+
+    Brown Beef Stew, 39
+
+    Brown Betty, 146
+
+
+    Cabbage, Boiled, 55
+      Salad, 21
+
+    Cake, Chocolate, 91
+      Citron, 90
+      Devil's Food, 91
+      Directions for Making, 84
+      Ginger Bread, 87
+      Ginger Cookies, 86
+      Gold, 90
+      Nut, 91
+      Spice, 87
+      Sponge, 147
+      Tea, 82
+      White, 88
+
+    Candies, Chocolate Creams, 128
+      Cream Taffy, 127
+      Fudge (Chocolate), 129
+      Fudge (Maple), 127
+      Molasses Taffy, 129
+      Nut Candy, 125
+      Stuffed Dates, 130
+
+    Canned Fruit, Berries, 133
+      Cherries, 133
+      Currants, 134
+      Peaches, 131
+      Pears, 131
+      Plums, 133
+
+    Carrots, 53
+
+    Casserole of Rice, 74
+
+    Cauliflower, 60
+
+    Charlotte Russe, 148
+
+    Chicken, Creamed, 17
+      Croquettes, 18
+      Salad, 18
+
+    Chocolate, Cake, 91
+      Creams, 128
+      Ice Cream, 100
+      Sauce (Hot), 106
+      French, 100
+
+    Chops, Lamb, 37
+      Pork, 38
+
+    Christmas Decorations, 122
+      Menu, 118
+
+    Citron Cake, 90
+      Custard, 102
+
+    Cocoa, 142
+
+    Codfish, Creamed, 34
+
+    Coffee, 142
+
+    Compote of Rice (with Fruit), 75
+
+    Cookies, Ginger, 86
+
+    Corn Bread, 5
+      On the Cob, 61
+      Oysters (or Fritters), 62
+
+    Cornstarch Pudding, 103
+
+    Cottage Cheese, 14
+      Pudding, 146
+
+    Crab Apple Jelly, 135
+
+    Cranberry Sauce, 111
+
+    Cream Sauce (See White Sauce)
+
+    Cream Taffy, 127
+
+    Croquettes, Chicken, 18
+
+    Cucumber Jelly, 58
+
+    Currant Bar-le-Duc, 134
+
+    Custard, Baked Citron, 102
+
+
+    Desserts, Apple Dumplings, 149
+      Baked Custard (Citron), 102
+      Bar-le-Duc, 16 and 134
+      Bread Pudding, 145
+      Brown Betty, 146
+      Charlotte Russe, 148
+      Chocolate Ice Cream, 100
+      Citron Custard, 102
+      Cornstarch Pudding, 103
+      Cottage Pudding, Lemon Sauce, 146
+      Floating Island, 95
+      French Ice Cream, 100
+      Fruit Batter Pudding, 147
+      Fruit Ice, 100
+      Fruit Jelly, 97
+      Lemon Ice, 102
+        Jelly, 96
+        Pie, 150
+      Marshmallow Cream, 148
+      Mince Pie, 111
+      Nuts, 99
+      Plum Pudding, 118
+      Prune Whip, 150
+      Raisin Tapioca, 104
+      Rice Pudding, 76
+      Strawberry Mousse, 101
+      Strawberry Shortcake, 149
+      Tapioca Custard, 105
+        Raisin, 104
+      Whipped Cream, 98
+
+    Devil's Food, 91
+
+    Dressing the Turkey, 109
+
+    Dried Beef, 42
+
+    Dumplings, Apple, 149
+
+
+    Eggs, Boiled, 7
+      Creamed, 9
+      Devilled, 10
+      Omelets, 8
+      Poached, 8
+      Scrambled, 10
+
+    Entrees, Apple Fritters, 68
+      Banana Fritters, 68
+      Chicken Croquettes, 18
+      Compote of Rice, 75
+      Macaroni, 77
+      Pie, 78
+      With Cheese, 77
+      With Tomatoes, 78
+      Rice Casserole, 74
+      Stuffed Peppers, 16
+
+    Finnan, Haddie, 33
+
+    Fish, Blue, 33
+      Cakes, 33
+      Codfish, 34
+      Halibut Steak, 32
+      Mackerel (Salt), 36
+      Perch, 31
+      Salmon, Creamed, 70
+      Sardines, 71
+      Smelts, 31
+      Smoked, 34
+      Trout, 31
+      Weak, 33
+      White, 33
+      Sturgeon, 34
+
+    Floating Island, 95
+
+    French Dressing, 19
+
+    French Ice Cream, 100
+
+    Fritters, Apple, 68
+      Banana, 68
+
+    Frosting, (See Icing.)
+
+    Fruit Batter Pudding, 147
+      Combinations, 136
+      Ice, 100
+      Jelly, 97
+      Syrups, 144
+
+    Fudge (Chocolate), 129
+      Maple, 127
+
+
+    Garnishes, (Soup), 29
+
+    Ginger Bread, 87
+      Cookies, 86
+
+    Gold Cake, 90
+
+    Grape Jelly, 135
+      Juice, 143
+
+    Green Pepper Salad, 22
+
+    Griddle Cakes, 6
+
+
+    Ham, Baked, Southern Style, 39
+
+    Halibut, Smoked, 34
+      Steak, 32
+
+    Hard Sauce, 119
+
+    Hash, 41
+
+    Hot Sauce, 120
+
+
+    Ice, Lemon, 102
+      Fruit, 100
+
+    Ice Cream, Chocolate, 100
+      Strawberry Mousse, 101
+
+    Icing, Chocolate, 89
+      Cocoa, 86
+      White Boiled, 90
+      White Uncooked, 85
+
+
+    Jelly, Apple, 134
+      Crab Apple, 135
+      Grape, 135
+
+
+    Lamb Chops, 37
+      Pie, 42
+
+    Lemonade, 143
+
+    Lemon Ice, 102
+      Jelly, 96
+      Pie, 150
+      Sauce, 147
+
+    Lettuce Sandwiches, 140
+
+    Lima Beans, Dried, 55
+      Fresh, 59
+
+    Lobster, Creamed, 70
+      Salad, 70
+
+
+    Macaroni, with Cheese, 77
+      With Tomatoes, 78
+      Pie, 78
+
+    Mackerel, Salt, 36
+
+    Maple Fudge, 127
+
+    Marketing, 108
+
+    Marmalade, 136
+
+    Marshmallow Cream, 148
+
+    Meat Sandwiches, 139
+
+    Menu for Christmas, 118
+      Thanksgiving, 107
+
+    Meringue, 151
+
+    Milk Toast, 69
+
+    Mince Meat, 111
+
+    Molasses Taffy, 129
+
+    Muffins, 6
+
+
+    Nuts, 99
+      Cake, 91
+      Candy, 125
+      Cheese Crackers, 15
+      Salted, 130
+
+
+    Onions. Creamed, 56
+      Baked, 57
+
+    Omelet. Cheese, 8
+      Chicken, 8
+      Green Corn, 8
+      Garnishing, 8
+      Ham, 8
+      Plain, 8
+      Rice, 8
+
+    Oysters, Creamed, 66
+      Fried, 67
+      Half Shell, 121
+      Scalloped, 66
+
+
+    Parsnips, 54
+
+    Pastry, Plain, 112
+
+    Peaches, Canned, 131
+
+    Pears, Canned, 131
+
+    Peas, 59
+
+    Perch, 31
+
+    Pies, Apple, 151
+      Lemon, 150
+      Mince, 111
+
+    Pie Crust, 112
+
+    Plain Pastry, 112
+
+    Plums, 133
+
+    Plum Pudding, 118
+
+    Pork and Beans, 56
+
+    Pork Chops, 38
+
+    Potatoes, Baked, 48
+      Boiled, 45
+      Cheese, 48
+      Creamed, 47
+      Fried, 49
+      Hashed, 49
+      Lyonnaise, 48
+      Mashed, 46
+      Salad, 65
+      Scalloped, 50
+      Stuffed, 49
+
+    Preserving (Fruit), 131
+
+    Puddings, Bread, 145
+      Brown Betty, 146
+      Citron Custard, 102
+      Cornstarch, 103
+      Cottage, 146
+      Custard Baked, 102
+      Fruit Batter, 147
+      Plum, 118
+      Prune Whip, 150
+      Rice, 76
+      Tapioca. Apple, 104
+        Raisin, 104
+        Custard, 105
+
+
+    Raspberry Jam, 134
+
+    Rice Casserole of, 74
+      Compote, 75
+      Cups, 74
+      Fried, 75
+      Plain Boiled, 73
+      Pudding, 76
+
+    Roast Beef, 44
+
+
+    Salads, Cabbage, 21
+      Cooked Vegetable, 21
+      Chicken, 18
+      Fruit, 21
+      Fresh Vegetable, 20
+      Green Pepper, 22
+      Lobster, 70
+      Potato, 65
+      Salmon, 70
+      Shrimp, 70
+      Tomato Jelly, 121
+      Vegetable, 20
+      Waldorf, 22
+
+    Salad Dressing. Boiled, 19
+      French, 19
+      Sour Cream, 21
+
+    Salmon, Creamed, 70
+      Salad, 70
+      Smoked, 34
+
+    Salted Nuts, 130
+
+    Sandwiches, Brown Bread, 140
+      Chicken, 139
+      Cracker, 140
+      Ham, 139
+      Lettuce, 140
+      Meat, 139
+      Olive and Cheese, 140
+
+    Sardine, Canapé, 71
+
+    Sauce, Meat, Brown, 17
+      White, 17
+      Pudding. Hard, 119
+        Hot, 120
+        Hot Chocolate, 106
+        Lemon, 147
+
+    Setting a Christmas Table, 122
+
+    Shell Fish,
+        Lobster, Creamed, 70
+          Salad, 70
+        Oysters, Fried, 67
+          Half Shell, 121
+          Scalloped, 66
+
+    Shrimps, Creamed, 70
+      Salad, 70
+
+    Smelts, 31
+
+    Smoked Fish, 34
+
+    Soups, Asparagus, 27
+      Black Bean, 28
+      Bouillon, 24
+      Celery, 26
+      Consommé, Plain, 24
+        Italian, 25
+        Rice, 25
+      Macaroni, 25
+      Pea, 27
+      Potato, 27
+      Pleasing Varieties, 25
+      Stock, 23
+      Tomato, Cream, 28
+      Vegetable, 23
+
+    Sour Cream Dressing, 21
+
+    Spice Cake, 87
+
+    Sponge Cake, 147
+
+    Squash, 54
+
+    Steak, Beef, 40
+      Veal, with parsley, 38
+
+    Stew, Brown Beef, 39
+
+    Strawberries, Shortcake, 149
+
+    Strawberry Mousse, 101
+
+    String Beans, 59
+
+    Stuffed Dates, 130
+      Peppers, 16
+
+    Stuffing, Dry, 110
+      Moist, 110
+      Oyster, 110
+      Sage, 110
+
+    Sturgeon, Smoked, 34
+
+    Sweet Potatoes, Candied, 50
+
+
+    Tapioca, Apple, 104
+      Custard, 105
+      Raisin, 104
+
+    Tea, 141
+
+    Tea Cakes, 82
+
+    Thanksgiving Menu, 107
+
+    Tomatoes, Baked, 61
+      Jelly Salad, 121
+
+    Trout, 31
+
+    Turkey, Dressing a, 109
+
+    Turnips, 53
+
+
+    Veal Cutlets, 38
+      Steak, with Parsley, 38
+
+
+    Weak Fish, 33
+
+    Welsh Rarebit, 68
+
+    Whipped Cream, 98
+
+    White Cake, 88
+      Fish, 33
+
+    White Sauce, (Cream Sauce.), 17
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Varied hyphentation was retain, such as baking powder and baking-powder;
+even within the same recipe Marshmallow and marsh-mallow.
+
+Page 1, the note on the bottom of the page directing how to measure
+ingredients was moved to be right under the chapter title of the same
+page.
+
+Page 35, "CONSOMME" changed to "CONSOMMÉ" (CONSOMMÉ AND BOULLION)
+
+Page 111, word "on" removed from text original read (and put on in a
+granite)
+
+Page 157, "Consomme" changed to "Consommé" (Consommé, Plain)
+
+
+
+
+
+End of Project Gutenberg's Cookery for Little Girls, by Olive Hyde Foster
+
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+      The Project Gutenberg eBook of Cookery for Little Girls, by Olive Hyde Foster.
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+<pre>
+
+The Project Gutenberg EBook of Cookery for Little Girls, by Olive Hyde Foster
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Cookery for Little Girls
+
+Author: Olive Hyde Foster
+
+Release Date: September 16, 2011 [EBook #37444]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK COOKERY FOR LITTLE GIRLS ***
+
+
+
+
+Produced by Heather Clark, Emmy and the Online Distributed
+Proofreading Team at https://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+</pre>
+
+
+<div class='tnote'><b>Transcriber's Note:</b> Larger versions of the images of
+recipes and table layouts may be seen by clicking on the image in the text.</div>
+
+<hr style="width: 65%;" />
+<div class="figcenter" style="width: 404px;"><a name="frontis" id="frontis"></a>
+<img src="images/frontis.jpg" width="404" height="600" alt="Ready to Pour the Jelly" title="" />
+<span class="caption">Ready to Pour the Jelly</span>
+</div>
+
+
+
+
+<hr style="width: 65%;" />
+<div class='bbox'><div class='bbox2'>
+<h1>COOKERY FOR<br />LITTLE GIRLS</h1>
+</div><p>&nbsp;<br /></p><div class='bbox2'>
+<div class='center'><br /><br />BY<br />
+<span class='author'>OLIVE HYDE FOSTER</span><br /><br /><br /><br /></div>
+
+<div class="figcenter" style="width: 176px;">
+<img src="images/title_deco.png" width="176" height="250" alt="Emblem" title="" />
+</div>
+
+<div class='center'><br /><br /><br /><br />
+NEW YORK<br />
+DUFFIELD &amp; COMPANY<br />
+MCMX<br />
+</div></div></div>
+
+
+
+<hr style="width: 65%;" />
+
+<div class='copyright'>
+<span class="smcap">Copyright, 1910,<br />
+By Duffield &amp; Co.</span><br />
+<br /><br /><br /><br />
+THE PREMIER PRESS<br />
+NEW YORK<br />
+</div>
+
+
+
+<hr style="width: 65%;" />
+
+<div class='center'>
+<i>DEDICATED</i><br />
+<br />
+<i>To two of the dearest little girls that ever learned<br />
+to cook.</i><br />
+</div>
+
+
+
+<hr style="width: 65%;" />
+<h2>Preface</h2>
+
+
+<p>This book has been prepared with the special
+purpose of assisting mothers throughout the
+country to train their small daughters in the art
+of cookery. Scarcely any child can be trusted
+to take a recipe and work alone, as the clearest
+directions need the watchful supervision of an experienced
+woman, who can detect the coming mistake
+and explain the reason for doing things in
+a certain way.</p>
+
+<p>All children like to experiment in the kitchen,
+and instead of allowing them to become an annoyance,
+they should be so directed that their efforts
+will result in immediate help to the mother
+and prove invaluable life lessons to the little ones
+themselves. Nothing is really more pitiable than
+the helpless woman who, when occasion demands,
+finds herself unable to do ordinary cooking. And
+that young wife is blessed indeed who has been
+prepared for her duties in the home by a conscientious
+mother. Therefore let no woman think
+it too much trouble to teach her child the preparation
+of various kinds of food, impressing on her
+at the same time the dignity and importance of
+the work.</p>
+
+<p>The following articles, though considerably
+lengthened and rearranged, were written at the
+request of the Editor, and ran for a year in <i>Pictorial
+Review</i>; and the encouraging letters they
+elicited from women and children everywhere,
+prompted this publication in book form. The intention
+has been not to make a complete manual
+of cookery, but instead to create interest in enough
+branches to enable an otherwise inexperienced
+person to successfully put together any good
+recipe. Thanks are also due for the use of material
+appearing in <i>The Circle</i> and <i>Harper's
+Bazar</i>.</p>
+
+<div class='sig'>
+<span class="smcap">Olive Hyde Foster.</span><br />
+</div>
+
+
+
+<hr style="width: 65%;" />
+<h2>CONTENTS</h2>
+
+
+
+
+
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Contents">
+<tr><td align='left' colspan='2'><span class='small'>CHAPTER</span></td><td align='left'><span class='small'>PAGE</span></td></tr>
+<tr><td align='right'>I.&nbsp;</td><td align='left'><span class="smcap">Good things for breakfast</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_1">1</a></td></tr>
+<tr><td align='right'>II.&nbsp;</td><td align='left'><span class="smcap">Using odds and ends</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_13">13</a></td></tr>
+<tr><td align='right'>III.&nbsp;</td><td align='left'><span class="smcap">Some easy soups</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_23">23</a></td></tr>
+<tr><td align='right'>IV.&nbsp;</td><td align='left'><span class="smcap">Fish, fresh and dried</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_31">31</a></td></tr>
+<tr><td align='right'>V.&nbsp;</td><td align='left'><span class="smcap">Simple meat dishes</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_37">37</a></td></tr>
+<tr><td align='right'>VI.&nbsp;</td><td align='left'><span class="smcap">The interesting potato</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_45">45</a></td></tr>
+<tr><td align='right'>VII.&nbsp;</td><td align='left'><span class="smcap">Different kinds of vegetables</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_53">53</a></td></tr>
+<tr><td align='right'>VIII.&nbsp;</td><td align='left'><span class="smcap">For the unexpected guest</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_63">63</a></td></tr>
+<tr><td align='right'>IX.&nbsp;</td><td align='left'><span class="smcap">Rice and macaroni</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_73">73</a></td></tr>
+<tr><td align='right'>X.&nbsp;</td><td align='left'><span class="smcap">Baking cake and bread</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_81">81</a></td></tr>
+<tr><td align='right'>XI.&nbsp;</td><td align='left'><span class="smcap">Desserts good in summer</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_95">95</a></td></tr>
+<tr><td align='right'>XII.&nbsp;</td><td align='left'><span class="smcap">The Thanksgiving dinner</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_107">107</a></td></tr>
+<tr><td align='right'>XIII.&nbsp;</td><td align='left'><span class="smcap">The Christmas dinner party</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_117">117</a></td></tr>
+<tr><td align='right'>XIV.&nbsp;</td><td align='left'><span class="smcap">Delicious home-made candies</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_125">125</a></td></tr>
+<tr><td align='right'>XV.&nbsp;</td><td align='left'><span class="smcap">Preserving</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_131">131</a></td></tr>
+<tr><td align='right'>XVI.&nbsp;</td><td align='left'><span class="smcap">Sandwiches and drinks</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_139">139</a></td></tr>
+<tr><td align='right'>XVII.&nbsp;</td><td align='left'><span class="smcap">A few more desserts</span>&nbsp; &nbsp;</td><td align='right'><a href="#Page_145">145</a></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" />
+<h2>ILLUSTRATIONS</h2>
+
+
+
+<div class='center'>
+<table border="0" cellpadding="4" cellspacing="0" summary="Illustrations">
+<tr><td align='left'><span class="smcap">Ready to pour the jelly</span></td><td align='right'><i><a href="#frontis">Frontispiece</a></i></td></tr>
+<tr><td align='left'>&nbsp;</td><td align='right'><span class='small'>PAGE</span></td></tr>
+<tr><td align='left'><span class="smcap">Preparing to make biscuit</span></td><td align='right'><a href="#Page_3">3</a></td></tr>
+<tr><td align='left'><span class="smcap">Creamed eggs</span></td><td align='right'><a href="#Page_7">7</a></td></tr>
+<tr><td align='left'><span class="smcap">Table set for Valentine luncheon</span></td><td align='right'><a href="#Page_15">15</a></td></tr>
+<tr><td align='left'><span class="smcap">Fresh vegetable salad</span></td><td align='right'><a href="#Page_16">16</a></td></tr>
+<tr><td align='left'><span class="smcap">Heart salad</span></td><td align='right'><a href="#Page_20">20</a></td></tr>
+<tr><td align='left'><span class="smcap">Green pepper salad</span></td><td align='right'><a href="#Page_24">24</a></td></tr>
+<tr><td align='left'><span class="smcap">Tossing up a salad</span></td><td align='right'><a href="#Page_29">29</a></td></tr>
+<tr><td align='left'><span class="smcap">Creamed codfish and coffee for Father's breakfast</span></td><td align='right'><a href="#Page_35">35</a></td></tr>
+<tr><td align='left'><span class="smcap">Veal cutlet as reed birds</span></td><td align='right'><a href="#Page_38">38</a></td></tr>
+<tr><td align='left'><span class="smcap">A standing roast of beef</span></td><td align='right'><a href="#Page_43">43</a></td></tr>
+<tr><td align='left'><span class="smcap">Cleaning up</span></td><td align='right'><a href="#Page_51">51</a></td></tr>
+<tr><td align='left'><span class="smcap">Cucumber jelly</span></td><td align='right'><a href="#Page_59">59</a></td></tr>
+<tr><td align='left'><span class="smcap">Table set for an Easter luncheon</span></td><td align='right'><a href="#Page_64">64</a></td></tr>
+<tr><td align='left'><span class="smcap">Creamed oysters in baskets</span></td><td align='right'><a href="#Page_67">67</a></td></tr>
+<tr><td align='left'><span class="smcap">Tray arranged for Welsh rarebit</span></td><td align='right'><a href="#Page_69">69</a></td></tr>
+<tr><td align='left'><span class="smcap">Compote of rice</span></td><td align='right'><a href="#Page_75">75</a></td></tr>
+<tr><td align='left'><span class="smcap">Icing the cake</span></td><td align='right'><a href="#Page_83">83</a></td></tr>
+<tr><td align='left'><span class="smcap">Tea cakes baked in heart shape</span></td><td align='right'><a href="#Page_85">85</a></td></tr>
+<tr><td align='left'><span class="smcap">Afternoon tea for two</span></td><td align='right'><a href="#Page_92">92</a></td></tr>
+<tr><td align='left'><span class="smcap">Fruit jelly with whipped cream</span></td><td align='right'><a href="#Page_97">97</a></td></tr>
+<tr><td align='left'><span class="smcap">Cornstarch pudding, small moulds</span></td><td align='right'><a href="#Page_103">103</a></td></tr>
+<tr><td align='left'><span class="smcap">Dinner table with fruit centerpiece. Nuts and raisins in individual baskets</span></td><td align='right'><a href="#Page_109">109</a></td></tr>
+<tr><td align='left'><span class="smcap">Making pies</span></td><td align='right'><a href="#Page_113">113</a></td></tr>
+<tr><td align='left'><span class="smcap">Delicious home-made candies</span></td><td align='right'><a href="#Page_126">126</a></td></tr>
+<tr><td align='left'><span class="smcap">Marking the preserves</span></td><td align='right'><a href="#Page_132">132</a></td></tr>
+<tr><td align='left'><span class="smcap">Marshmallow cream</span></td><td align='right'><a href="#Page_145">145</a></td></tr>
+<tr><td align='left'><span class="smcap">Charlotte Russe</span></td><td align='right'><a href="#Page_148">148</a></td></tr>
+</table></div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_1" id="Page_1">[1]</a></span></p>
+<h2>COOKERY FOR LITTLE<br />
+GIRLS</h2>
+
+
+
+<hr style="width: 65%;" />
+<h2>CHAPTER I</h2>
+
+<div class='chaptertitle'>Good Things For Breakfast</div>
+
+<div class="blockquot"><p>(For these recipes, unless otherwise specified, make all
+measurements level. The use of measuring cups, divided
+into halves and thirds, is strongly urged, as well as the tea
+and table measuring spoons.)</p></div>
+
+<p>Every mother should begin to instruct her little
+daughter at an early age in the different
+branches of housekeeping, and if taught in the
+right way, none will prove more attractive than
+cooking. When quite young the child will be
+eager to experiment, and generally will be careful;
+and with many of the simple recipes she can
+scarcely make a mistake, and they will prove invaluable
+to her later on.</p>
+
+<p>Cooking is of great educational value. Aside
+from giving a girl that knowledge necessary to
+the proper conduct of a home, in the dextrous
+handling of utensils and food products, the concentration
+required, and the practice of doing certain
+work for certain results, it also gives excellent<span class='pagenum'><a name="Page_2" id="Page_2">[2]</a></span>
+mental training and brings all-round development.
+Every girl should become a good
+practical cook; and in the majority of cases the
+mother, for many reasons, is the best teacher.</p>
+
+
+<div class='center'><br /><b>EQUIPMENT</b></div>
+
+<p>The small cook should be provided with her
+own apron, sleeves and cap. Also attach to her
+belt a tea-towel and a small holder for lifting hot
+pans. This will make her feel more important and
+too, impress upon her the need of having everything
+clean and orderly. Then emphasize the necessity
+of always following directions, and taking
+the pains to make each cupful an <i>even</i> cupful&mdash;each
+spoonful an <i>even</i> spoonful. The pan for
+baking should be thoroughly greased and set aside
+ready for use, after the fire has first been put in
+good condition, so that the oven will be right, and
+then all the cooking utensils and materials placed
+conveniently at hand.</p>
+
+<p>For the first lesson suppose the choice be baking-powder
+biscuit. When properly made they
+are delicious, but from the number of times that
+otherwise good cooks fail on this point, I have
+come to the conclusion that the secret lies in the
+mixing and handling.<span class='pagenum'><a name="Page_3" id="Page_3">[3]</a></span></p>
+
+<div class="figcenter" style="width: 600px;">
+<img src="images/img014.jpg" width="600" height="429" alt="Preparing to Make Biscuit" title="" />
+<span class="caption">Preparing to Make Biscuit</span>
+</div>
+
+
+<div class='center'><br /><b>BAKING-POWDER BISCUIT</b></div>
+
+<p>Have the child place two even cupfuls of flour
+in the sifter, with two level teaspoonfuls of baking-powder,
+half a teaspoonful of salt, and then
+sift. To this add one rounded tablespoonful of
+lard. The little maid's hands and nails should be
+specially cleaned so she can work this thoroughly
+into the flour, and it may take her five minutes to
+do it properly. Next, dusting her hands, have
+her take a table fork and stir all the time as she
+adds the milk. Generally three-quarters of a cupful
+of milk is enough, but if the flour was packed
+in solid it may take a whole cupful. Mix up well
+with the fork into a soft dough, and turn out on
+a floured bread-board. She must not handle it,<span class='pagenum'><a name="Page_4" id="Page_4">[4]</a></span>
+even now, but sprinkle over just enough flour to
+keep the rolling-pin from sticking while she rolls
+it out until three-fourths of an inch thick.</p>
+
+<p>Next she should be shown how to cut into small
+rounds without any waste, for the dough that is
+left to be molded over will take up more flour and
+consequently be thicker and not so light. As each
+biscuit is cut it should be carefully placed in the
+pan, close to its neighbor, but not crowding, and
+when all are ready, popped into a hot oven for fifteen
+minutes' baking.</p>
+
+<p>This lesson should be repeated in a few days,
+before the child has forgotten any of the details,
+and thereafter it is advisable to let her make the
+same dough, for different purposes, at least once
+a week for a while. For meat pies, dumplings, or
+shortcake, one-half the recipe will be plenty for a
+family of four, and she will feel that she has
+learned each time how to make a new dish. Provide
+a small blank book and have her write down
+every recipe, with the full directions for mixing.
+This will be her very own, and as it grows will
+come to be a valued treasure.</p>
+
+
+<div class='center'><br /><b>BAKED APPLES</b></div>
+
+<p>As cooked fruits are such nourishing food, let
+the child prepare some kind while the biscuits are<span class='pagenum'><a name="Page_5" id="Page_5">[5]</a></span>
+baking&mdash;apples, for instance. The oven being
+hot, it is best to bake them, so show her how to
+wash, core and then fill each opening with sugar,
+cinnamon and a little butter. It will take only
+a few moments to prepare them, and while the
+baking is in progress the dishes that have been
+used should be washed and set in the closet, the
+materials left be put away. All must be in order
+before the lesson is pronounced over and the dish-pan
+wiped and put up. Where it is desired to
+serve the apples and biscuits at the same meal,
+the apples should be prepared first, as they take
+longer to bake.</p>
+
+
+<div class='center'><br /><b>CORN BREAD</b></div>
+
+<p>Corn bread, too, is easy for any child to make.
+Have her mix one and one-half cups of sifted
+flour, one-half cup of yellow corn meal, three tablespoons
+of granulated sugar, one teaspoon of
+salt and two teaspoons of baking powder. Add
+two well-beaten eggs, one cup milk, and one tablespoon
+of melted butter. Pour in buttered tin or
+gem pans, and bake in hot oven for fifteen or
+twenty minutes.<span class='pagenum'><a name="Page_6" id="Page_6">[6]</a></span></p>
+
+
+<div class='center'><br /><b>MUFFINS</b></div>
+
+<p>Then next try muffins. Have her sift two cups
+of flour, one teaspoon of salt, and two teaspoons
+of baking powder. Add one cup of milk, two tablespoons
+of melted butter, and two eggs, with
+the stiff whites last. Bake in buttered muffin
+tins fifteen or twenty minutes in a hot oven.</p>
+
+
+<div class='center'><br /><b>GRIDDLE CAKES</b></div>
+
+<p>If successful with these things, she will be quite
+sure with a little care to make good griddle cakes.
+Have her sift two cups of flour with two teaspoons
+of baking powder, half a teaspoon of salt, a tablespoon
+of sugar, and stir in the yolks of two
+eggs, well beaten, and a cup and a half of milk.
+When perfectly smooth, and just before baking,
+fold in the stiff whites. Grease a hot griddle with
+a piece of suet, put down a spoonful of batter at
+a time, and turn as soon as it bubbles well over
+the top. Watch carefully to keep from burning,
+but never turn a pancake the second time.</p>
+
+<p>After a girl has learned how to make biscuit
+and other light breads, she should be shown at
+once how to prepare eggs in different ways so that
+she will be able at any time to serve a dainty
+breakfast.<span class='pagenum'><a name="Page_7" id="Page_7">[7]</a></span></p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img018-big.jpg"><img src="images/img018.jpg" width="600" height="329" alt="Creamed Eggs on Toast" title="" /></a>
+<span class="caption">Creamed Eggs on Toast</span>
+</div>
+
+
+<div class='center'><br /><b>BOILED EGGS</b></div>
+
+<p>To boil an egg would seem to be the easiest
+matter possible, but it requires care just the same.
+Scarcely any two people in a family like eggs
+cooked the same length of time, and so, after
+ascertaining the way each one prefers, have the
+water boiling hard, and then check by adding a
+little cold water so that the shells will not crack
+from the heat. Put in the eggs carefully with a
+tablespoon, to prevent striking each other, boil
+the required number of minutes and remove each
+when its time is up, sending to the table at once.
+Hard boiled eggs, to be digestible, should be kept
+just at the boiling point for thirty minutes. The
+yolks will then be mealy.<span class='pagenum'><a name="Page_8" id="Page_8">[8]</a></span></p>
+
+
+<div class='center'><br /><b>POACHED EGGS</b></div>
+
+<p>Poached eggs should be dropped in buttered gem
+pans and then set in a deep dripping-pan and
+covered with boiling water. When boiled as long
+as desired, lift gently on to rounds of buttered
+toast, sprinkle with salt and pepper, garnish with
+parsley or small celery leaves and serve on a hot
+platter.</p>
+
+
+<div class='center'><br /><b>PLAIN OMELET</b></div>
+
+<p>For an omelet for four people, separate yolks
+and whites of five eggs. Beat yolks very light,
+add one-quarter teaspoonful salt, pepper, five tablespoonfuls
+milk, and lastly the whites, beaten
+very stiff. Mix lightly, but thoroughly, and pour
+in well-buttered hot frying-pan, place on stove
+about two minutes until well puffed up, then put
+in oven for a moment until firm on top. On removing,
+fold omelet over with a cake-turner, place
+on a hot plate and garnish with parsley.</p>
+
+
+<div class='center'><br /><b>FANCY OMELETS</b></div>
+
+<p>After the little daughter has mastered this popular
+dish, show her how to make it into a fancy
+one by adding various things. A small quantity
+(half a cupful) of chopped ham stirred in before<span class='pagenum'><a name="Page_9" id="Page_9">[9]</a></span>
+cooking, converts it into a ham omelet, a cupful
+of cold boiled rice mixed thoroughly through the
+uncooked eggs, a rice omelet, while a cupful of
+chopped meat&mdash;or better, chopped chicken&mdash;will
+make a meat or chicken omelet. A delicious green
+corn omelet has the pulp from two ears of green
+corn, grated from the cob, added just before
+cooking. This should be given a slower fire and
+more time. For a cheese omelet, sprinkle half a
+cupful of grated cheese over the eggs after they
+are cooked before folding over.</p>
+
+
+<div class='center'><br /><b>OMELET GARNISHING</b></div>
+
+<p>The wise mother will suggest to the young cook
+that instead of always using one recipe she try to
+think of some way of improving or varying it.
+A few green peas left from dinner can be made
+hot and sprinkled over an omelet the same way
+as the cheese, or the cup of stewed tomatoes
+left from the day before be strained, thickened
+with a teaspoonful of flour, seasoned with butter,
+pepper and salt, and served as a sauce, this making
+a delicious accompaniment to a plain omelet.</p>
+
+
+<div class='center'><br /><b>CREAMED EGGS</b></div>
+
+<p>Take the desired number of hot hard-boiled
+eggs, cut in quarters, lay on pieces of hot buttered<span class='pagenum'><a name="Page_10" id="Page_10">[10]</a></span>
+toast, and cover with white sauce. This
+makes a most appetizing dish for breakfast or
+luncheon. Garnish with parsley.</p>
+
+
+<div class='center'><br /><b>DEVILLED EGGS</b></div>
+
+<p>Put on in hot water, simmer for half an hour,
+then place in cold water to loosen shells. When
+cold, cut in half, remove yolks, mash, and season
+with salt, pepper, a dash of prepared mustard,
+and a teaspoonful of vinegar, with a half teaspoonful
+of soft butter for each egg. Rub to a
+smooth paste, and pack back in the whites. For
+picnics, fasten two halves together with a wooden
+toothpick.</p>
+
+
+<div class='center'><br /><b>SCRAMBLED EGGS</b></div>
+
+<p>Beat the desired number enough to break the
+yolks, season with salt and pepper, and add a tablespoonful
+of milk for each egg. Put in a hot
+pan half a teaspoonful of butter for each egg, and
+when melted, pour in the beaten eggs. Stir constantly,
+scraping from the bottom of the pan
+until cooked enough to suit individual taste, but
+watch closely, for the longer they cook the drier
+they become. Garnish with parsley or with dried
+beef, frizzled in a hot skillet with a small quantity
+of butter.<span class='pagenum'><a name="Page_11" id="Page_11">[11]</a></span></p>
+
+
+<div class='center'><br /><b>BACON AND EGGS</b></div>
+
+<p>Place thin slices of bacon in a hot skillet, turn
+frequently to keep from curling, and remove to a
+hot plate when cooked as much as desired. Break
+eggs in a saucer, one at a time, to see that they
+are fresh, then drop gently into the hot fat. When
+done to suit individual taste, lift carefully to the
+center of a hot platter, and garnish with the
+bacon.</p>
+
+<hr style="width: 45%;" />
+
+<p>The secret of an attractive table, which should
+be made clear to every girl, is clean linen, with
+dishes and silver carefully arranged. Each article
+of food, however simple, should be carefully
+placed in the center of its dish, and vegetables,
+meats and salads garnished with parsley, celery
+leaves, or occasionally rings of hard-boiled eggs.
+The eggs are especially nice on salads and on
+such a vegetable as spinach.</p>
+
+<hr style="width: 45%;" />
+
+<p>A kitchen lesson would be incomplete without a
+few words regarding the care of the all-important
+dish-towels and dish-cloth. However many
+may be on hand, it is a wise plan to teach the little
+cook to take warm water and plenty of soap
+and wash them out each time, being careful to
+rinse them thoroughly after she is through. Then
+hang out in the air to dry.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_13" id="Page_13">[13]</a></span></p>
+<h2>CHAPTER II</h2>
+
+<div class='chaptertitle'>Using Odds and Ends</div>
+
+
+<p>Every mother, in teaching her little daughter
+to cook, should impress upon her two essential
+points&mdash;economy and neatness. A cook cannot be
+too careful to have her materials, her utensils, and
+herself as clean as possible. So, before beginning
+work, the child should carefully wash her hands,
+clean her nails, smooth up any stray locks of hair,
+and put on the cap, sleeves and apron that are to
+protect her from spots and flying flour. Then all
+fruits or vegetables which are to be used should
+be well washed before being peeled, and the cooking
+utensils wiped off. Sometimes the pans or the
+stewing kettle have not been used for days, and
+there is sure to be a certain amount of dust on
+these that is almost imperceptible, but nevertheless
+unwholesome and often dangerous.</p>
+
+<p>Following the instructions regarding cleanliness,
+and of equal importance, is the lesson in the
+economical use of materials on hand. Anyone can<span class='pagenum'><a name="Page_14" id="Page_14">[14]</a></span>
+take a recipe calling for all fresh materials and,
+with a little care, turn out a successful dish; but
+it takes a culinary artist to successfully work up
+the odds and ends found in the ice-box and pantry.
+In small families these bits can be made into
+attractive dishes for luncheon, or, in case of an
+unexpected guest, converted into an additional
+course. In the line of vegetables, for instance,
+there may be left a few leaves of lettuce, a couple
+of tomatoes, the remains of a roast, a small quantity
+of chicken, and a bottle of sour milk. Not
+very promising, certainly, in the ice-box, but full
+of possibilities. The little cook is going to be a
+magician, and by a wave of her wand (the cook-book,)
+make a grand transformation.</p>
+
+
+<div class='center'><br /><b>COTTAGE CHEESE</b></div>
+
+<p>First the sour milk! Not attractive as sour
+milk, but most delicious as cream cheese. Set one
+quart of sour milk on the stove where it will warm
+slowly, and let stand until the curd and whey separate.
+Spread a piece of cheese-cloth or an old
+napkin over a colander, pour in the curds and let
+drain until quite dry. This may take a couple of
+hours, and it is a good plan to warm the milk
+while getting the supper and then let stand all<span class='pagenum'><a name="Page_15" id="Page_15">[15]</a></span>
+night. Next put the curds in a bowl and rub to
+a paste with one teaspoonful of butter, a saltspoonful
+of salt and a tablespoonful of cream.
+When smooth, mold into little balls if to be
+served with a salad.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img026-big.jpg"><img src="images/img026.jpg" width="600" height="418" alt="A Table Set for a Valentine Luncheon" title="" /></a>
+<span class="caption">A Table Set for a Valentine Luncheon</span>
+</div>
+
+
+<div class='center'><br /><b>NUT CHEESE CRACKERS</b></div>
+
+<p>Nut cheese crackers are most appetizing, too,
+made by spreading this cheese on small saltine
+crackers, and sprinkling chopped nuts over the
+top. Any child will delight to make these, and
+while easy and cheap, they are attractive enough<span class='pagenum'><a name="Page_16" id="Page_16">[16]</a></span>
+to serve any company. Or, the cheese can be
+served, French fashion, with a little heavy cream
+and a small quantity of richly preserved currants
+or cherries, (Bar-le-duc,) for dessert.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img027-big.jpg"><img src="images/img027.jpg" width="600" height="369" alt="Fresh Vegetable Salad" title="" /></a>
+<span class="caption">Fresh Vegetable Salad</span>
+</div>
+
+
+<div class='center'><br /><b>STUFFED PEPPERS</b></div>
+
+<p>If there is too little of the roast to serve sliced
+cold, it can be chopped fine, seasoned well with
+salt and pepper and moistened with the cold
+gravy. If the quantity is still too small, it can be
+increased by adding a beaten egg and half a cupful
+of dried bread-crumbs. This works into a nice
+dish by taking sweet green peppers, splitting in
+half, washing and removing the seeds, and then<span class='pagenum'><a name="Page_17" id="Page_17">[17]</a></span>
+packing with the minced meat. Bake until peppers
+are tender, about half an hour, then remove
+from oven, lay on squares of hot toast, and cover
+with white sauce or warmed-over gravy.</p>
+
+
+<div class='center'><br /><b>WHITE SAUCE</b></div>
+
+<p>Good white sauce is needed for so many different
+kinds of vegetable, fish and meat dishes, that
+a child should be taught it at the beginning of
+her work. Have her melt one tablespoon of butter
+and stir in one tablespoon of flour. When
+smooth, add slowly one cup of milk, stirring all
+the time to keep from getting lumpy. If lumps
+do form, however, before the child has learned the
+secret of mixing, she can strain after it has cooked
+five minutes. Season with quarter-teaspoon of
+salt and a dash of pepper. For brown sauce, simply
+brown the flour and butter before adding the
+milk.</p>
+
+
+<div class='center'><br /><b>CREAMED CHICKEN</b></div>
+
+<p>A small quantity of chicken is often left from
+dinner, yet not enough to serve cold. Let the
+mother show the child how to cut off every bit of
+meat from the bones&mdash;and she will get more than
+she expects from wings and necks. But all pieces
+of fat and skin must be discarded.   Then for a<span class='pagenum'><a name="Page_18" id="Page_18">[18]</a></span>
+hot dish, making a white sauce first, she can stir
+in the minced chicken, let it cook a few moments,
+and serve on rounds of buttered toast.</p>
+
+
+<div class='center'><br /><b>CHICKEN CROQUETTES</b></div>
+
+<p>Still another way, if the quantity is small, is to
+add to one cupful of chopped chicken one-half
+cupful of rolled bread-crumbs, a half cupful of hot
+milk, two well-beaten eggs, a teaspoonful of
+chopped parsley, and salt and pepper to taste.
+This is to be shaped into croquettes, dipped in
+rolled bread-crumbs, beaten egg, crumbs again,
+and browned in hot fat.</p>
+
+<p>White sauce served on the side will make it
+doubly attractive; and if the quantity is still small
+for the number to be served, it will go farther and
+be made more savory if garnished with curls of
+crisp bacon.</p>
+
+
+<div class='center'><br /><b>CHICKEN SALAD</b></div>
+
+<p>If a cold dish is desired, let her add an equal
+amount of finely cut celery, season with salt and
+pepper, moisten with cooked salad dressing, and
+she will have a delicious chicken salad. To be
+particularly nice, however, she should use only the
+white meat.<span class='pagenum'><a name="Page_19" id="Page_19">[19]</a></span></p>
+
+<p>Our little cook should be taught the first thing
+how to make a good salad dressing, for into a
+salad it is almost always possible to turn the left-overs
+that otherwise might be thrown out. Only
+one other thing (soup) will use up as many scraps
+in making nourishing as well as appetizing dishes.</p>
+
+
+<div class='center'><br /><b>BOILED SALAD DRESSING</b></div>
+
+<p>As many people do not care for the flavor of
+oil, a nice easy dressing is made by taking two
+tablespoonfuls butter, rubbed to a cream, to which
+is added one teaspoonful salt, one-half teaspoonful
+mustard, a dash of red pepper, and one cupful
+hot milk. Stirring well, this should immediately
+be poured on the beaten yolks of three eggs, and
+then cooked in a double boiler until thick. Remove
+from the fire, add one-quarter of a cup of
+vinegar, and stir until cool. When to be used
+in fruit salads, add half a cup of thick cream just
+before serving. But eggs and milk curdle if
+boiled.</p>
+
+
+<div class='center'><br /><b>FRENCH DRESSING</b></div>
+
+<p>Easily made is the French dressing, and often
+prepared at the table. To one-quarter teaspoonful
+of finely minced onion, add one-half teaspoonful
+salt, a little black pepper, a few grains of<span class='pagenum'><a name="Page_20" id="Page_20">[20]</a></span>
+Cayenne and six teaspoonfuls olive oil. Stir well,
+add two teaspoonfuls vinegar, and mix thoroughly.</p>
+
+
+<div class='center'><br /><b>FRESH VEGETABLE SALAD</b></div>
+
+<p>To make the best of the few vegetables we have
+found on hand, wash the lettuce carefully (looking
+out for the tiny green bugs found on some
+kinds,) and arrange on a plate. Peel and slice
+the two tomatoes, and lay lightly on the lettuce,
+with a few bits of celery, several radishes or some
+thin slices of cucumber if available, and cover with
+salad dressing.</p>
+
+<div class="figcenter" style="width: 500px;">
+<a href="images/img031-big.jpg"><img src="images/img031.jpg" width="500" height="307" alt="Heart Salad" title="" /></a>
+<span class="caption">Heart Salad</span>
+</div>
+
+<p>For the heart salad illustrated, cut cold boiled
+beets into heart-shaped sections, and serve on lettuce
+hearts, with French dressing.<span class='pagenum'><a name="Page_21" id="Page_21">[21]</a></span></p>
+
+
+<div class='center'><br /><b>COOKED VEGETABLE SALAD</b></div>
+
+<p>Small quantities of cooked vegetables, such as
+beets, string beans, asparagus, peas and boiled
+potatoes, make a nice salad cut into small pieces,
+laid on lettuce leaves and covered with French
+dressing. But they must be thoroughly chilled.</p>
+
+
+<div class='center'><br /><b>CABBAGE SALAD</b></div>
+
+<p>Cabbage salad is possible at all seasons of the
+year, and should be one of the first that the child
+should learn to make. Insist on getting small,
+perfect heads, and have the leaves removed one at
+a time, examined closely and washed as carefully
+as lettuce, for fear of worms. After chopping
+finely, the desired quantity is to be seasoned with
+salt and pepper and served on the small, tender
+white leaves, with the following dressing:</p>
+
+
+<div class='center'><br /><b>SOUR CREAM DRESSING</b></div>
+
+<p>To half a cup of thick sour cream, add half a
+teaspoonful of salt, a teaspoonful of sugar, a
+dash of black pepper, and two teaspoonsful of
+strong vinegar.</p>
+
+
+<div class='center'><br /><b>FRESH FRUIT SALAD</b></div>
+
+<p>Almost all kinds of fruit are used in salads.
+Bananas and oranges, alone or together, are<span class='pagenum'><a name="Page_22" id="Page_22">[22]</a></span>
+served on lettuce with the cream salad dressing,
+as are also the skinned and seeded white grapes.
+Pineapple and grapefruit are delicious with head
+lettuce, served with the French dressing containing
+but a few drops of the onion juice. Then
+again, all may be combined, served with either
+dressing preferred, and improved by the addition
+of a few nuts.</p>
+
+
+<div class='center'><br /><b>WALDORF SALAD</b></div>
+
+<p>For four people have the little cook take four
+pretty red apples, cut a slice off the top, and
+after removing the core, carefully cut out with a
+teaspoon the inside of each without breaking the
+skin. Taking half the scooped-out apple, she must
+add an equal amount of celery (cut in small
+pieces) and chopped English walnuts, one teaspoonful
+salt and boiled dressing enough to cover.
+After tossing up lightly with a fork pack in the
+apple shells, and when possible serve in nests made
+of lettuce cut in strings.</p>
+
+
+<div class='center'><br /><b>GREEN PEPPER SALAD</b></div>
+
+<p>Take sweet green peppers, cut a slice from the
+top, remove seeds, and fill with either the mixed
+vegetables or diced cucumbers, covered with
+French dressing. Serve on lettuce.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_23" id="Page_23">[23]</a></span></p>
+<h2>CHAPTER III</h2>
+
+<div class='chaptertitle'>Some Easy Soups</div>
+
+
+<p>Every little cook should early be taught how
+to make a variety of soups, as many small quantities
+of food can be utilized in this way that otherwise
+might be wasted.</p>
+
+
+<div class='center'><br /><b>STOCK</b></div>
+
+<p>Take, for instance, the bones and small trimmings
+from steaks, chops or a roast, and the remnant
+of a chicken. These, with a five-cent soup
+bone, will make the stock, which is the foundation
+for a great many kinds of soup. If part of the
+scraps have been fried or roasted, so much the
+better, as then the stock will be a delicate brown
+and have even a richer taste. The meat, cut in
+small cubes, with the bones well cracked, should
+be covered with twice the quantity of cold water
+and allowed to stand for several hours.</p>
+
+
+<div class='center'><br /><b>CLEAR VEGETABLE SOUP</b></div>
+
+<p>Any kind of vegetables on hand can be put in<span class='pagenum'><a name="Page_24" id="Page_24">[24]</a></span>
+at the same time, a small onion cut in slices, a
+little chopped carrot, turnip, a few string beans
+cut in inch lengths, half a cupful of peas, a couple
+of stalks of celery, a few sprigs of parsley, together
+with three or four cloves and salt and pepper
+to taste. If these vegetables with the meat
+fill the kettle one-third full, then it can be filled
+to the top with cold water. After standing several
+hours it should be placed where it will heat
+slowly and allowed to simmer for two hours, then
+strained and set aside to cool and let the grease
+come to the top. When it is cold the cake of fat
+can easily be lifted off.</p>
+
+<div class="figcenter" style="width: 500px;">
+<a href="images/img035-big.jpg"><img src="images/img035.jpg" width="500" height="344" alt="Green-Pepper Salad" title="" /></a>
+<span class="caption">Green-Pepper Salad</span>
+</div>
+
+
+<div class='center'><br /><b><ins title="Transcriber's Note: original reads 'CONSOMME'">CONSOMM&Eacute;</ins> AND BOUILLON</b></div>
+
+<p>Then to make the finest kind of perfectly clear
+soup, stir into each two quarts of cold stock the<span class='pagenum'><a name="Page_25" id="Page_25">[25]</a></span>
+beaten white and crushed shell of one egg, place
+on the fire and keep stirring until it boils. Allow
+to cook without stirring for twenty minutes, after
+which set aside for ten minutes; skim and strain
+through a cheese-cloth bag. This may seem like
+a good deal of work, but if the soup is first boiled
+in the morning while cleaning up the kitchen and
+then clarified while getting dinner, it will not require
+much time nor trouble, and the result will
+be a delicious consomm&eacute; or bouillon. It is called
+bouillon if made principally of beef with vegetables,
+and brown in color; it is consomm&eacute; if made
+of uncooked meat and bones, including veal and
+chicken, and consequently light in color.</p>
+
+
+<div class='center'><br /><b>PLEASING VARIATIONS</b></div>
+
+<p>Stock made thus can be simply reheated or
+changed to any desired kind of soup by the addition
+of a particular garnishing. For rice soup,
+either a few teaspoonfuls of uncooked rice or half
+a teacupful of cold boiled rice can be added; for
+vegetable soup a cupful of mixed vegetables cut
+in small pieces can be put in and boiled until tender.
+Macaroni, broken in inch lengths, washed
+and then cooked in the stock until it is done makes
+a nice change, called Italian consomm&eacute;, while a<span class='pagenum'><a name="Page_26" id="Page_26">[26]</a></span>
+cupful of tomatoes will convert it into a tomato
+soup. If the additions suggested are to be made,
+however, it is not necessary to clarify the stock.
+It takes common sense to make good soup, as well
+as time and patience, and one must learn to be
+guided by the taste if trying to use up left-overs
+instead of following a regular recipe.</p>
+
+<p>Cream soups, however, do not require any stock,
+and so are easily and quickly made. They are
+delicious, too, and something any bright girl could
+make while her mother got up the rest of the dinner.
+They take the name of the kind of vegetable
+used, but all are put together in about the same
+way.</p>
+
+
+<div class='center'><br /><b>CREAM OF CELERY</b></div>
+
+<p>For cream of celery take two cupfuls of diced
+celery, using the leaves, ends and coarse pieces not
+good enough to send to the table uncooked. Cover
+with two cupfuls of cold water, season with salt
+and allow to cook until tender&mdash;about twenty minutes.
+While this is boiling the little maid mixes
+in another pan two tablespoonfuls of melted butter
+with two tablespoonfuls of flour. Placing it
+over the fire, she adds three cupfuls of milk and
+stirs for five minutes while it boils. After seasoning
+with salt and pepper and a dash of red pepper,<span class='pagenum'><a name="Page_27" id="Page_27">[27]</a></span>
+pour in the strained water from the cooked
+celery and boil all gently on the back of the stove
+for five minutes before serving.</p>
+
+
+<div class='center'><br /><b>PEA AND ASPARAGUS</b></div>
+
+<p>For cream of pea soup, simply substitute two
+cupfuls of cooked peas that have been pressed
+through a colander. For cream of asparagus
+boil up first two cupfuls of the tough ends of the
+asparagus that would not do for the table, or
+take two cupfuls of the water used in cooking the
+asparagus for dinner and put with the thickened
+milk. But in order to avoid giving the family the
+same vegetable twice at a meal, it is best to save
+the asparagus water or the celery ends until another
+time, putting in the ice-box to keep fresh.
+We all like variety, and in this way it can be had
+without extra expense.</p>
+
+
+<div class='center'><br /><b>CREAM OF POTATO</b></div>
+
+<p>Cream of potato soup is made by adding two
+scant cupfuls of mashed potato to the milk foundation
+given. Some people like the addition of a
+half-teaspoonful of onion juice to flavor or a tablespoonful
+of chopped bacon. If too thick it can
+be thinned with some of the boiling potato water.<span class='pagenum'><a name="Page_28" id="Page_28">[28]</a></span></p>
+
+<p>It is advisable for the mother to have the child
+make a certain cream soup twice in close succession
+to be sure that she thoroughly understands
+the process, and then make each of the other kinds
+soon after, so that she will get used to using up
+whatever left-overs she finds on hand.</p>
+
+
+<div class='center'><br /><b>BLACK BEAN SOUP</b></div>
+
+<p>Black beans make a particularly nice soup for
+a company dinner. To two cupfuls of the dried
+beans use four cupfuls of cold water and let stand
+over night. Next day add two cupfuls of boiling
+water and cook until the beans are perfectly tender,
+with one small chopped onion, three cloves,
+salt, pepper and a dash of cayenne. Melt two
+tablespoonfuls of butter, stir in two tablespoonfuls
+of flour, add a cupful of cold water; cook the
+same as the milk foundation and add to the beans
+after they have been put through a colander. Boil
+up well together, stirring to blend well. Put a
+couple of thin slices of hard-boiled egg and lemon
+in each plate and pour the hot soup in. If desired,
+the soup can be additionally flavored with
+a small wineglassful of sour wine.</p>
+
+
+<div class='center'><br /><b>CREAM OF TOMATO</b></div>
+
+<p>Before leaving the soup question, let me say
+that the cream of tomato is made by heating two<span class='pagenum'><a name="Page_29" id="Page_29">[29]</a></span>
+cupfuls of canned tomatoes to the boiling point,
+then straining, and after adding a good-sized
+pinch of soda, which must be stirred in well, poured
+slowly on to the milk foundation, prepared in
+another vessel. This must be served immediately,
+as it is not so good when allowed to stand.</p>
+
+<div class="figcenter" style="width: 600px;">
+<img src="images/img040.jpg" width="600" height="400" alt="Tossing Up a Salad" title="" />
+<span class="caption">Tossing Up a Salad</span>
+</div>
+
+
+<div class='center'><br /><b>DELECTABLE GARNISHES</b></div>
+
+<p>Instead of always serving the ordinary crackers,
+teach the child how to prepare some simple
+little extras for nice soups. Plain square crackers
+spread with butter, salted and then browned in
+the oven will taste quite different; another time let
+her grate the least bit of cheese over before the<span class='pagenum'><a name="Page_30" id="Page_30">[30]</a></span>
+toasting. Or she can take stale bread, cut in long
+narrow strips, spread with butter, season with
+salt and pepper and bake a light brown in a slow
+oven. Cro&ucirc;tons, too, are a welcomed variety,
+made by cutting bread in half-inch cubes, dipping
+in melted butter and frying crisp. A few of these
+are scattered on top of each plate of soup just
+before sending to the table. Such extras require
+but little time, yet they mark the experienced
+cook; and if our small maid has been paying due
+attention to her directions (and consequently getting
+good results in her work,) she ought now to
+be so interested that she will be eager to try every
+new dish suggested and desirous of making the
+greatest possible number of dishes out of each
+particular kind of food.</p>
+
+<p>Now let us review and see what we have out of
+the odds and ends that we found that we had on
+hand to start with, and what a luncheon it would
+make. We should have either a soup or the stuffed
+peppers for a first course, salad for a second, and
+the cheese crackers served with a small quantity
+of jam or preserves for a finish! Quite a nice meal,
+and one we need not hesitate to set before an unexpected
+guest. Besides, from any reasonable
+quantity of left-overs there would probably be
+enough for four people.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_31" id="Page_31">[31]</a></span></p>
+<h2>CHAPTER IV</h2>
+
+<div class='chaptertitle'>Fish, Fresh and Dried</div>
+
+
+<p>Fresh fish, in the first place, must be absolutely
+fresh. They will have little odor, the eyes will be
+full and clear, and the flesh firm. They are usually
+delivered from the market cleaned and scaled, but
+they should be washed with cold water, and sprinkled
+with salt if not used immediately.</p>
+
+
+<div class='center'><br /><b>SMELTS, TROUT AND PERCH</b></div>
+
+<p>Smelts, trout, perch and other small fish, are
+fried whole, while the larger kinds are cut in pieces
+called fillets. After washing, drying and seasoning
+with pepper and salt, each piece should be
+dipped in finely rolled, dried bread or corn meal,
+and laid on the bread-board. When all through,
+beginning with the first, dip each one in well-beaten,
+seasoned egg, and then in the crumbs
+again, taking pains to have them covered completely.
+Lay back on the board to dry before
+cooking. Heat a half cupful of lard in a skillet<span class='pagenum'><a name="Page_32" id="Page_32">[32]</a></span>
+until smoking hot, then put in the fish and fry on
+one side until brown. Turn carefully to avoid
+breaking, and brown on the other side, but do
+not turn more than once, and watch to keep from
+burning. Many cooks use flour or rolled crackers
+for covering the fish, but the bread crumbs do
+not hold as much grease, and the fish always seem
+to fry better than when dipped in anything else.
+When cooked a deep, rich brown, lift out on to
+brown paper to drain, and then slip on to a hot
+platter and send to the table at once, garnished
+with slices of lemon, parsley or water cress.</p>
+
+
+<div class='center'><br /><b>HALIBUT</b></div>
+
+<p>A halibut steak is fine when, after washing
+thoroughly, it is put in a dripping pan, seasoned
+with salt and pepper, covered with boiling water
+and cooked in the oven until done,&mdash;from twenty
+minutes to half an hour. While it is cooking, our
+little maid can prepare her favorite white sauce,
+only now she must add a cupful of strained tomatoes
+and season with red pepper. When the fish
+is ready, she must serve it on a hot platter, covered
+with the hot sauce. A steak of this kind
+usually weighs about two pounds, and is ample
+for four or five people.<span class='pagenum'><a name="Page_33" id="Page_33">[33]</a></span></p>
+
+
+<div class='center'><br /><b>WHITE, WEAK AND BLUE FISH</b></div>
+
+<p>White fish, weak fish, blue fish and similar kinds
+I like best when large enough to have the bones
+first removed and the fish then spread, skin down,
+on a wire broiler, or an oak plank. Spread with a
+little butter and seasoned with pepper and salt, it
+may be cooked in a gas stove or before a hot fire.
+This will take from twenty to thirty minutes.
+When thoroughly done and browned on top, garnish
+with roses of mashed potato, lemon or parsley,
+and serve immediately,&mdash;right on the plank
+if desired. Any left over can be picked into small
+pieces, and worked up with an equal amount of
+cold mashed potato, into cakes, to be fried for
+breakfast.</p>
+
+<p>There are many kinds of smoked and canned
+fish that make specially appetizing dishes for
+breakfast or luncheon. They should always be
+kept in the house, with other shelf supplies, and
+will prove "a friend in need."</p>
+
+
+<div class='center'><br /><b>FINNAN HADDIE</b></div>
+
+<p>Finnan Haddie can be served in several ways.
+After washing and wiping off with a cloth, it can
+be buttered, seasoned with salt and pepper and<span class='pagenum'><a name="Page_34" id="Page_34">[34]</a></span>
+either broiled or fried. Or it is even better if
+boiled first for five minutes (put on it cold water),
+then picked into small flakes and stirred into our
+little maid's standby, white sauce. After cooking
+five minutes longer, it should be served on rounds
+of hot buttered toast, garnished with parsley.</p>
+
+
+<div class='center'><br /><b>SMOKED FISH</b></div>
+
+<p>Smoked halibut, salmon and sturgeon can all be
+bought in small pieces (even as little as half a
+pound), and are most inviting when cut into thin
+slices and made hot in a skillet with just enough
+butter to keep them from burning.</p>
+
+
+<div class='center'><br /><b>SALT COD</b></div>
+
+<p>But in talking of dried fish, we must not forget
+our old favorite, creamed codfish. As the boxed
+codfish is always so salty, it is necessary, after
+picking it carefully apart and removing the bones,
+to let it soak in cold water for half an hour, then
+drain. Put half a cupful of fish on in a stewpan,
+cover with cold water and let come to a boil. Pour
+this off immediately, cover with fresh boiling water,
+and let gently simmer for ten minutes. While
+it is cooking, our small maid should rub to a
+smooth paste one tablespoon of flour and one tablespoon
+of butter. Then adding one cup of milk
+and one well-beaten egg to the codfish, she next<span class='pagenum'><a name="Page_35" id="Page_35">[35]</a></span>
+puts in the paste, and continues to stir for five
+minutes more while it is cooking. It should then
+be served on rounds of hot toast.</p>
+
+<div class="figcenter" style="width: 478px;">
+<img src="images/img046.jpg" width="478" height="600" alt="Creamed Codfish and Coffee for Father&#39;s Breakfast" title="" />
+<span class="caption">Creamed Codfish and Coffee for Father&#39;s Breakfast</span>
+</div><p><span class='pagenum'><a name="Page_36" id="Page_36">[36]</a></span></p>
+
+
+<div class='center'><br /><b>SALT MACKEREL</b></div>
+
+<p>Salt mackerel should be covered with cold water
+and left skin side up to soak over night. For
+breakfast, dry in a cloth and broil, with the flesh
+side toward the fire, or else brown in a hot pan
+with a little butter, and serve on a hot platter
+garnished with slices of lemon.</p>
+
+<p>I have purposely avoided giving recipes calling
+for frying in deep fat, as there is always more or
+less danger of an inexperienced child meeting with
+an accident in handling any quantity of melted
+lard, but mothers who wish to use it will find that
+fritters, fish and other things when cooked that
+way get a nice color and really take up less fat
+than when fried (saut&eacute;d) in the more common
+style.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_37" id="Page_37">[37]</a></span></p>
+<h2>CHAPTER V</h2>
+
+<div class='chaptertitle'>Simple Meat Dishes</div>
+
+
+<p>Here let me put in a few words about some easy
+ways of cooking meat. The recipes are simple,
+but everything depends on your getting in plenty
+of seasoning, cooking as directed, and&mdash;not burning.
+Be sure to have veal, lamb and pork well
+done, as no one likes these rare or even pink, but
+study the family taste about the length of time to
+cook beef. I have purposely omitted the ordinary
+dinner meats (I couldn't tell you everything in
+one little book!), but if you learn to make what
+I <i>do</i> tell you about, you will certainly become a
+good cook.</p>
+
+
+<div class='center'><br /><b>PAN-BROILED LAMB CHOPS</b></div>
+
+<p>Lamb chops are particularly nice pan-broiled.
+First scrape off any fine particles of bone, trim
+off superfluous fat, and then place in a hissing
+hot skillet. Turn often until well seared, to prevent
+escape of juices, and cook until brown, about
+ten minutes. Serve on a hot platter, season with<span class='pagenum'><a name="Page_38" id="Page_38">[38]</a></span>
+salt and pepper, dot with butter, and garnish
+with parsley, peas, or a ring of mashed potatoes.</p>
+
+
+<div class='center'><br /><b>PORK CHOPS</b></div>
+
+<p>Pork chops need to be thoroughly cooked, and
+after washing, I always parboil ten minutes first
+in a covered frying pan, then season with salt and
+pepper and brown in fat. They are often served
+with tomato sauce.</p>
+
+<div class="figcenter" style="width: 500px;">
+<a href="images/img049-big.jpg"><img src="images/img049.jpg" width="500" height="298" alt="Veal Cutlet as Reed Birds" title="" /></a>
+<span class="caption">Veal Cutlet as Reed Birds</span>
+</div>
+
+
+<div class='center'><br /><b>VEAL CUTLETS</b></div>
+
+<p>The veal for this purpose, sometimes called
+Mock Reed Birds, should be sliced thin, then cut
+in four-inch squares. Spread lightly with butter,
+sprinkle with salt and pepper, and scatter with
+finely minced parsley and celery, or either one
+alone. Roll each piece up tightly and tie with a<span class='pagenum'><a name="Page_39" id="Page_39">[39]</a></span>
+piece of white string. Place "birds" in a hot
+skillet with a little water and melted butter, cover
+and simmer for twenty minutes, then brown in
+butter or fat as preferred. Serve on rounds of hot
+buttered toast, with brown gravy.</p>
+
+
+<div class='center'><br /><b>BEEF STEW (BROWN)</b></div>
+
+<p>Take one pound of round steak, cut in small
+pieces and sprinkle with salt and pepper. Put a
+little suet in a hot kettle, or melt two tablespoons
+of butter, and add a couple of slices of dry onion,
+turning frequently until brown, then put in the
+meat. Stir to keep from scorching until well
+seared on all sides, cover with boiling water, and
+set on the back of the stove to simmer for at
+least three hours. As it boils down, allow to brown
+before filling up again, and have the meat covered
+with the broth when done. Thicken with two
+tablespoons of flour stirred to a smooth paste in
+half a cup of cold water. Add more salt then if
+necessary. Send to the table in a covered dish,
+and serve with mashed potatoes.</p>
+
+
+<div class='center'><br /><b>SOUTHERN BAKED HAM</b></div>
+
+<p>When there is going to be company, baked ham
+is one of the nicest kinds of meat that can be<span class='pagenum'><a name="Page_40" id="Page_40">[40]</a></span>
+had. Take either a small end or half a ham, as
+needed, and soak several hours in cold water.
+Wash well and put on in a kettle with cold water
+to cover and boil slowly, allowing at least twenty
+minutes to the pound. After boiling half an
+hour, remove one-third the water, and fill up with
+fresh boiling water, and keep covered until done.
+Then set aside and allow to cool in the liquor.
+When cold, lift out, trim off the brown skin, cover
+the fat with brown sugar, stick with whole cloves,
+and bake brown&mdash;about twenty or thirty minutes.
+This is delicious either hot or cold.</p>
+
+
+<div class='center'><br /><b>BEEFSTEAK</b></div>
+
+<p>Different kinds of steak need to be cooked in
+different ways. Tenderloin, porterhouse, and sirloin
+are best broiled over a hot fire, or pan broiled
+by being turned frequently on a very hot skillet,
+with only the fat that comes from the steak itself.
+Serve on a hot platter, with butter, pepper and
+salt. Round steak is nice cut in small pieces, seasoned
+with salt and pepper, rolled in flour, and
+cooked quickly in some of the suet, first put in the
+pan until tried out. Lift browned pieces of the
+steak (for this needs more cooking than tenderer
+meat), on to a hot platter, add a little butter to<span class='pagenum'><a name="Page_41" id="Page_41">[41]</a></span>
+the fat in the pan, stir in a scant tablespoon of
+flour, stir well until smooth and brown, then pour
+in quickly a cupful of cold water, and continue to
+stir until well thickened. This gravy will be
+smooth and of nice flavor, and can be poured over
+the meat. Season, of course, with salt and pepper
+to taste.</p>
+
+
+<div class='center'><br /><b>HASH</b></div>
+
+<p>Hash, though a dish often laughed at, is always
+appetizing when well made. Corn beef hash
+indeed has quite a reputation, and is made by
+chopping cold corn beef rather fine, adding an
+equal quantity of cold boiled potatoes, chopped,
+wetting with enough boiling water to keep from
+burning, seasoning with salt, pepper and a little
+butter, and then allowing to cook gently for at
+least twenty minutes. All kinds of hash need to
+simmer for quite a while, in order to blend the
+flavor of the meat and the potatoes, and give the
+delicate taste that marks a carefully prepared
+dish. Beef, particularly browned scraps, finely
+minced, and mixed with an equal quantity of
+minced cold boiled potatoes, seasoned and prepared
+as just directed, is very good for breakfast
+served on rounds of buttered toast. And either<span class='pagenum'><a name="Page_42" id="Page_42">[42]</a></span>
+kind can be allowed to brown down in the pan
+and then turned out on a hot plate, rolled over
+with a nice thick crust. Any kind of meat can
+be used, however.</p>
+
+
+<div class='center'><br /><b>LAMB PIE</b></div>
+
+<p>A lamb pie is an attractive way of using up
+small pieces of cold lamb. Cut off all scraps and
+gristle, and add enough cold gravy to cover. Season
+well with salt and pepper, and simmer twenty
+minutes. Take a pudding dish, invert a small
+cup in the bottom, pour in the hot meat, add half
+a can of peas, cover with a crust of light biscuit
+dough, and bake until brown. Before sending to
+the table lift crust and remove cup, which has
+drawn up the gravy. Serve with either mashed
+or baked potatoes.</p>
+
+
+<div class='center'><br /><b>DRIED BEEF</b></div>
+
+<p>Dried beef dressed in cream is always an appetizing
+dish and very quickly made ready. The
+child should first take a half-pound of chipped
+beef and tear it into small pieces, removing all
+strings and fat. Then put in a stew-pan, cover
+with cold water and let come to a boil. While<span class='pagenum'><a name="Page_43" id="Page_43">[43]</a></span>
+it is heating, however, she should stir smooth
+one tablespoonful butter and one tablespoonful
+flour. When the water boils on the
+beef she must pour off half (or it will be too
+salty), and add an equal amount of milk. Into
+this stir slowly the mixed butter and flour, season
+with pepper and let boil until thick. Some people
+like the addition of two well-beaten eggs, but
+I prefer the beef plain, with the gravy rather
+thick, served on rounds of hot buttered toast.
+The toast could be made first and set where it
+will keep warm, and thus save the time of making
+afterwards, for a dish of this kind cools very
+quickly, and should be sent to the table as soon
+as ready.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img054-big.jpg"><img src="images/img054.jpg" width="600" height="347" alt="A Standing Roast of Beef" title="" /></a>
+<span class="caption">A Standing Roast of Beef</span>
+</div><p><span class='pagenum'><a name="Page_44" id="Page_44">[44]</a></span></p>
+
+
+<div class='center'><br /><b>ROAST BEEF</b></div>
+
+<p>A roast of beef, after being scraped and wiped
+free from all particles of sawed bone, should be
+seasoned well with salt and pepper, and dredged
+with flour. Put it in a hot oven, and when it has
+seared on top, to keep in the juice, turn over and
+allow to sear on the bottom. Then pour in the
+pan enough boiling water to keep from burning,
+and baste frequently. Allow about one hour for
+a five pound roast rare, and an hour and a half
+to cook well done. Serve a rib roast, left on the
+bone, standing as shown in the illustration, garnished
+with parsley.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_45" id="Page_45">[45]</a></span></p>
+<h2>CHAPTER VI</h2>
+
+<div class='chaptertitle'>The Interesting Potato</div>
+
+
+<p>Every girl should know how to cook potatoes
+properly; yet really there is scarcely any other
+one vegetable that can be prepared in so many
+ways and still is often so poorly cooked as to be
+practically unfit to eat. It would seem an easy
+thing to make a light, appetizing dish of mashed
+potatoes&mdash;and what is more inviting?&mdash;but how
+often are they served wet and soggy! To understand
+the right way to cook and serve potatoes
+is as much an art as to make a salad or bake a
+cake.</p>
+
+
+<div class='center'><br /><b>BOILED POTATOES</b></div>
+
+<p>Plain boiled potatoes, with the skin on, are delicious
+when cooked as they should be. The requisite
+number should be selected, perfect in form
+and uniform in size, and scrubbed with the vegetable
+brush, but the skins not broken. If they
+are old they will be better for soaking half an
+hour in cold water. A half hour before dinner-time,
+if they are of medium size, they should be<span class='pagenum'><a name="Page_46" id="Page_46">[46]</a></span>
+covered with boiling salted water and placed on
+the stove, where they will boil gently, not hard,
+until the skins begin to crack open. Test with
+a fork, and as soon as they are tender, drain off
+all the water and set on the back of the stove to
+steam dry. Serve in a hot, open vegetable dish;
+and if there is company or you are very particular,
+remove the skins (without breaking the potatoes)
+just before sending to the table. In case
+there is to be fish or a meat dish without gravy,
+serve the potatoes with the white sauce our little
+cook was taught to make in one of her first lessons.</p>
+
+
+<div class='center'><br /><b>MASHED POTATOES</b></div>
+
+<p>For mashed potatoes the mother should tell the
+child to pick out the imperfect ones, or those too
+large to bake, to be peeled and cut up. Have
+her put them on in boiling salted water half an
+hour before dinner-time, cook until perfectly tender,
+then drain and let steam dry. After standing
+a few moments (in a hot place), have her
+mash them thoroughly, first with an old-fashioned
+wooden masher until all the lumps are removed,
+and then with a wire one. To each cupful of
+potato add a teaspoonful of butter and a tablespoonful
+of hot milk. They should be beaten up<span class='pagenum'><a name="Page_47" id="Page_47">[47]</a></span>
+creamy with the wire beater, then turned out into
+a hot covered dish, with a lump of butter in the
+center and a sprinkling of pepper over the top,
+and served at once.</p>
+
+<p>If dinner is delayed, however, and there is danger
+of their getting cold, have her put them in a
+baking-dish or tin, smooth them nicely over the
+top and set where they will keep warm. Then
+when needed, if she will grate a little cheese over
+the top and put in the oven for a few minutes to
+brown, she will find that they are even nicer than
+when first made. The mashed potatoes left from
+dinner can be worked up with a little cream and
+molded into small round cakes, to be fried brown
+next morning.</p>
+
+
+<div class='center'><br /><b>CREAMED POTATOES</b></div>
+
+<p>Often in buying potatoes one finds a quantity
+of little ones usually considered "too small to be
+bothered with." They seem hardly worth peeling,
+but if scrubbed clean and boiled as directed
+the skins can be removed quickly when they are
+tender. Then if a white sauce is made, these little
+potato balls can be dropped in and served
+garnished with finely chopped parsley on top.
+This is a favorite way of preparing new potatoes
+and most appetizing.<span class='pagenum'><a name="Page_48" id="Page_48">[48]</a></span></p>
+
+
+<div class='center'><br /><b>LYONNAISE POTATOES</b></div>
+
+<p>If the mother prefers, she can have the child
+take these little balls (peeled after they are
+cooked), cut them up fine, and fry them as follows:
+In a hot pan melt two tablespoonfuls of
+butter and add a teaspoonful of finely chopped
+onion, which should be cooked until a delicate
+brown before the seasoned potatoes are added.</p>
+
+
+<div class='center'><br /><b>CHEESE POTATOES</b></div>
+
+<p>Parboil sliced potatoes, or slice cold boiled ones,
+line the bottom of a baking dish, sprinkle with
+salt, pepper, a little flour, grated cheese, and
+dots of butter. Repeat until the pan is nearly
+full, cover with milk, sprinkle the top with the
+grated cheese, and bake until brown, or about
+half an hour. Cheese potatoes are particularly
+good served with cold meat.</p>
+
+
+<div class='center'><br /><b>BAKED POTATOES</b></div>
+
+<p>Potatoes for baking should be of uniform, medium
+size and perfect. After being well scrubbed
+they should be wiped dry and put in a moderate
+oven three-quarters of an hour before meal-time.
+If the meal is delayed for any reason they should
+be pricked with a fork in several places to let out<span class='pagenum'><a name="Page_49" id="Page_49">[49]</a></span>
+the steam, and then set where they will keep hot,
+but not in a covered dish, or they will get wet
+and soggy.</p>
+
+
+<div class='center'><br /><b>STUFFED POTATOES</b></div>
+
+<p>If it is necessary to keep them any length of
+time, cut off the end of each potato, scrape out
+the inside, season with salt, pepper, a little butter,
+a small quantity of cream and to every three
+potatoes one egg, the white beaten stiff. After
+whipping up light put back in the shells, where
+they will keep warm. Just before sending to the
+table, put in the oven for a few moments, until
+they puff up and brown at the ends.</p>
+
+
+<div class='center'><br /><b>FRIED POTATOES</b></div>
+
+<p>Cold boiled potatoes can be used in so many
+different ways that where there is no servant in
+the house it often is a saving of time and labor
+to boil a quantity at one time and then heat up
+as needed. They are nice simply sliced thin and
+fried brown in butter.</p>
+
+
+<div class='center'><br /><b>HASHED CREAM POTATOES</b></div>
+
+<p>If this is considered too rich, half the amount
+of butter will be sufficient to flavor and keep from
+scorching, and then when they brown as they are<span class='pagenum'><a name="Page_50" id="Page_50">[50]</a></span>
+hashed in the pan pour in a few spoonfuls of
+cream. Season well, allow to brown down again,
+then fold like an omelet and serve on a hot platter
+garnished with parsley.</p>
+
+
+<div class='center'><br /><b>SCALLOPED POTATOES</b></div>
+
+<p>Scalloped potatoes are very nice for a supper
+dish, as they can be prepared early in the day
+and set away until needed. The little cook, after
+washing and peeling her potatoes, next cuts them
+in thin slices, enough to fill the dish needed and
+parboils in salted water for ten minutes. Then
+drain. Arrange a layer of these, with a sprinkling
+of flour, pepper and salt and a few small
+pieces of butter, repeating in layers until the pan
+is full. Pour over enough milk to cover. When
+ready to cook, allow half an hour for the baking,
+and from time to time add a little extra hot milk.
+It is well to set a large pan containing water
+under the baking-dish to catch any milk that
+might boil over and burn on the bottom of the
+oven.</p>
+
+
+<div class='center'><br /><b>CANDIED SWEET POTATOES</b></div>
+
+<p>Sweet potatoes that have been boiled are particularly
+nice when cut in half, buttered, seasoned<span class='pagenum'><a name="Page_51" id="Page_51">[51]</a></span>
+with very little salt and pepper and then sprinkled
+over the top with granulated sugar and browned
+in the oven. "Candied sweet potatoes" they are
+called when served in hotels as something extra.</p>
+
+<div class="figcenter" style="width: 337px;">
+<img src="images/img062.jpg" width="337" height="550" alt="Cleaning Up" title="" />
+<span class="caption">Cleaning Up</span>
+</div>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_53" id="Page_53">[53]</a></span></p>
+<h2>CHAPTER VII</h2>
+
+<div class='chaptertitle'>Different Kinds of Vegetables</div>
+
+
+<p>A mother can make the cooking of potatoes
+and the plainer vegetables interesting if she will
+use a little tact and stimulate the child's desire
+to make, first, as many different dishes from each
+article as possible, and second, to make them as
+appetizing as she can. Doubtless many a girl
+who will not eat plain food now could be taught
+to like things by getting her interested in cooking,
+for then she has to taste and make sure she
+has seasoned properly.</p>
+
+
+<div class='center'><br /><b>TURNIPS, CARROTS</b></div>
+
+<p>Such winter vegetables as turnips, carrots and
+parsnips should be well washed, peeled, cut in
+small pieces and cooked in boiling salted water
+for sixty minutes, more or less, depending on the
+age of the vegetables, as the older they are the
+longer they will take to get tender. When sufficiently<span class='pagenum'><a name="Page_54" id="Page_54">[54]</a></span>
+cooked they should be drained and may
+then be mashed, seasoned with pepper and salt
+and butter and served in a hot covered dish. Or
+if preferred they can be left in the cubes and
+served with our little cook's favorite white sauce
+poured over. If mashed they are to be served on
+the dinner plate, but if in cream sauce they will
+have to be put in individual sauce-dishes.</p>
+
+
+<div class='center'><br /><b>PARSNIPS</b></div>
+
+<p>Plain boiled parsnips are delicious if cut in
+slices and fried in butter, as they acquire a sweetness
+not brought out in any other way of cooking.
+If the left-over quantity is mashed, it can
+be made into little flat cakes and browned in butter.
+The child should be encouraged to think of
+as many different ways as possible and then allowed
+to experiment and see the result.</p>
+
+
+<div class='center'><br /><b>WINTER SQUASH</b></div>
+
+<p>Winter squash is good prepared in the same
+way as the mashed parsnips&mdash;that is, plain
+boiled and then mashed, but I prefer the Hubbard
+variety, cut in large squares and baked in the
+shell&mdash;without being peeled. Season before putting
+on the oven shelf, spread with a little butter<span class='pagenum'><a name="Page_55" id="Page_55">[55]</a></span>
+and add a slight sprinkling of granulated sugar.
+This will take about three-quarters of an hour
+to bake, and should be a light brown over the
+top. The child may have some difficulty in cutting
+a Hubbard squash, as it is so hard, but she
+can prepare it after it has been cut for her.</p>
+
+
+<div class='center'><br /><b>DRIED LIMA BEANS</b></div>
+
+<p>Put to soak half a pound of dried Lima beans
+in a small quantity of cold water. Next morning
+set where they will simmer slowly for two
+hours in salted water enough to cover. At dinner-time
+drain, and serve on the dinner plates
+simply seasoned with butter, pepper and salt. Or,
+if preferred, they can be served in sauce dishes,
+with white sauce.</p>
+
+
+<div class='center'><br /><b>BOILED CABBAGE</b></div>
+
+<p>A nice way to serve cabbage hot is to chop
+fine after it has soaked half an hour in cold
+water, put on in boiling salted water, and cook
+in an open kettle with a pinch of soda, about
+forty minutes or until tender. Then drain and
+serve immediately with butter, pepper and salt,
+or with white sauce. Some people prefer to add
+simply a little vinegar, so find out the family
+taste.<span class='pagenum'><a name="Page_56" id="Page_56">[56]</a></span></p>
+
+
+<div class='center'><br /><b>BAKED BEANS</b></div>
+
+<p>For a small family, soak one pint of the small
+navy beans over night, and next morning boil
+gently until nearly tender. Drain, throw away
+that water, and add a teaspoonful of salt, a tablespoon
+of molasses and a cupful of boiling water.
+Cut a quarter of a pound of salt pork in small
+pieces, put half of the beans in a baking dish, add
+a layer of half the pork, fill up with the rest of
+the beans and lay the rest of the pork around
+over the top. Cover the beans with boiling water,
+put a tin over the dish, and bake a number of
+hours,&mdash;the longer the better. As the water
+boils away, add enough more to keep from burning,
+and half an hour before serving, uncover
+and allow to brown over the top. If a slow fire
+is going in the range, the beans will be the better
+for cooking most of the day, but they must
+be watched to keep from burning. However, they
+will taste very fine if boiled longer at first,&mdash;until
+perfectly tender, and then baked only an
+hour.</p>
+
+
+<div class='center'><br /><b>CREAMED ONIONS</b></div>
+
+<p>Peel off the outside skin, cover with boiling
+water, cook five minutes, drain, and cover with<span class='pagenum'><a name="Page_57" id="Page_57">[57]</a></span>
+fresh boiling water, well salted. Cook until tender,
+the length of time depending on the size,
+then drain and serve in a hot covered vegetable
+dish with white sauce, made while the onions were
+cooking.</p>
+
+
+<div class='center'><br /><b>BAKED ONIONS</b></div>
+
+<p>First boil as above directed, then lift into a
+piepan, sprinkle with salt and pepper, place a
+small lump of butter in a little hole on top of
+each, and bake until brown.</p>
+
+
+<div class='center'><br /><b>ASPARAGUS</b></div>
+
+<p>With the coming of the spring vegetables will
+be opened a new field for the child to explore.
+Asparagus, one of the first in the market, is considered
+one of the choicest, and it is also one of
+the most easily prepared. To retain all the delicate
+flavor many people think it should be served
+plain. For this, tie the asparagus in bunches,
+after washing carefully and snapping off the
+tough ends. Set upright in a deep kettle and
+pour over boiling salted water enough to reach
+nearly to the tips, but do not cover. The tender<span class='pagenum'><a name="Page_58" id="Page_58">[58]</a></span>
+ends will cook enough at first, for ten minutes,
+in the steam, and then the bunches should be
+turned down sideways for thirty minutes more.
+Lift carefully with a skimmer, allowing the water
+to run off, lay on a hot platter, remove the strings
+and serve immediately with tiny lumps of butter
+and a dash of pepper over the top. Or the asparagus
+can be first cut in small lengths, boiled
+until tender in salted water, then drained, laid
+on hot toast and covered with cream sauce. As
+mentioned before, the water in which it has been
+cooked can be set away to be used for soup, with
+a few tips added if desired.</p>
+
+
+<div class='center'><br /><b>CUCUMBER JELLY</b></div>
+
+<p>Take one pint of well-seasoned bouillon, and
+while still warm, add the quantity of gelatine
+stated on the package necessary to make one pint
+of jelly, and when thoroughly dissolved, set away
+until it begins to stiffen. Then slice one cucumber,
+after peeling and ridging the sides, season
+with salt and pepper, and lay in vinegar for a
+moment. Rinse out the mould in cold water, lay
+around the cucumber in any pattern desired, and
+fill up the mould with the thickening jelly. Leave
+on ice after set, until ready to serve.<span class='pagenum'><a name="Page_59" id="Page_59">[59]</a></span></p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img070-big.jpg"><img src="images/img070.jpg" width="600" height="298" alt="Cucumber Jelly" title="" /></a>
+<span class="caption">Cucumber Jelly</span>
+</div>
+
+
+<div class='center'><br /><b>STRING BEANS</b></div>
+
+<p>Wax or string beans should be snapped in
+small pieces and all strings removed, then washed
+and put on to boil in hot salted water. Cook
+until tender (generally this requires about forty
+minutes), drain and serve in a hot dish with butter,
+pepper and salt, or, if preferred, the cream
+sauce. Our young cook will have many opportunities
+to use her recipe for white sauce with
+the spring vegetables, for almost all kinds are
+improved when it is added.</p>
+
+
+<div class='center'><br /><b>PEAS AND LIMA BEANS</b></div>
+
+<p>Peas and Lima beans, after being shelled and
+covered with salted boiling water, are cooked until<span class='pagenum'><a name="Page_60" id="Page_60">[60]</a></span>
+tender (forty to sixty minutes) and then
+served either plain, as directed for the beans, or
+with the cream sauce, which, by the way, is better
+for such vegetables if thinned with more milk
+than when used in other ways.</p>
+
+
+<div class='center'><br /><b>CAULIFLOWER</b></div>
+
+<p>Cauliflower, after being carefully washed,
+should be tied up in a piece of cheese-cloth to
+keep the shape, and after soaking for an hour
+in cold water, cooked in boiling salted water at
+least half an hour. When tender, it should be
+carefully lifted to the vegetable dish and the
+cream sauce poured around the base. A little
+chopped parsley scattered on top the sauce improves
+the appearance.</p>
+
+
+<div class='center'><br /><b>BEETS</b></div>
+
+<p>Young beets have to be washed carefully to
+avoid breaking the skin, and have roots and half
+an inch of the tops left on while cooking. They
+should be kept covered with salted boiling water,
+and cooked until tender, allowing at least an hour
+for new beets, and possibly even three for old.
+When perfectly tender (on being tried by the
+prong of a kitchen fork), remove from the fire,<span class='pagenum'><a name="Page_61" id="Page_61">[61]</a></span>
+drop into cold water for a moment to cool enough
+to slip off the skins, and then slice in a hot dish.
+They can be served plain, with butter, pepper
+and salt, although our grandmothers preferred
+the addition of a few spoonfuls of warm, thick
+cream. Many, however, like a little vinegar instead.</p>
+
+
+<div class='center'><br /><b>TOMATOES</b></div>
+
+<p>Baked tomatoes are made by taking the fresh
+tomatoes, scooping out the centers and mixing
+with bread crumbs, seasoning with butter, pepper
+and salt, and then refilling the shell, sprinkling a
+few crumbs on top. They require about twenty
+minutes to bake, and can be served on rounds of
+toast, with cream sauce. In winter, however,
+canned tomatoes, alternated with layers of buttered
+bread, seasoned with butter, pepper and
+salt, are nice baked in a dish, with crumbs
+browned over the top.</p>
+
+
+<div class='center'><br /><b>GREEN CORN</b></div>
+
+<p>Green corn "on the cob" must first have the
+husks and silk carefully removed and then be
+dropped into boiling salted water and kept boiling
+(under a cover) for from ten to twenty minutes,
+according to the age of the corn. If very<span class='pagenum'><a name="Page_62" id="Page_62">[62]</a></span>
+fresh and tender, it will cook quickly, but it
+should be served as soon as removed from the
+water.</p>
+
+
+<div class='center'><br /><b>CORN OYSTERS</b></div>
+
+<p>Any corn left from a meal can be grated off
+the cob and used for corn oysters. To one cupful
+of corn, add half a cup of milk, one beaten
+egg, half a teaspoon of salt, and one tablespoon
+of melted butter. Into this stir one-half cup of
+sifted flour, and bake like pancakes on a hot,
+well greased skillet. Be careful to avoid too hot
+a fire or they will scorch on the bottom before
+cooking through, and they must not be raw in
+the middle. It may be necessary to put a little
+extra butter in the pan when they are turned,
+but they have to be watched carefully all the
+time.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_63" id="Page_63">[63]</a></span></p>
+<h2>CHAPTER VIII</h2>
+
+<div class='chaptertitle'>For the Unexpected Guest</div>
+
+
+<p>Entertaining can be made easy by some forethought,
+and a little girl should be made to
+realize that hospitality, of all things, should
+be genuine. In the case of expected company it
+is well to get whatever is needed in plenty of
+time, but the unexpected guest should receive
+none the less cordial greeting while the housekeeper
+hurriedly reviews her resources in the way
+of material available.</p>
+
+<p>One of the most important lessons to teach the
+little girl is that of making simple dishes so attractive
+that no hesitation need be felt in asking
+friends to share the family fare. This is particularly
+true in the case of dishes for supper.
+They should not require much extra work, but
+be quickly prepared and preferably of what one
+happens to have in the house. For a light supper
+it is desirable to have one hot dish, beside a
+warm bread, cold meat, fruit, cake and tea.</p>
+
+<div class="figcenter" style="width: 600px;"><a name="Page_64" id="Page_64"></a>
+<a href="images/img075-big.jpg"><img src="images/img075.jpg" width="600" height="433" alt="Table Set for an Easter Luncheon" title="" /></a>
+<span class="caption">Table Set for an Easter Luncheon</span>
+</div>
+
+<p>If the child has become proficient, she should
+be allowed as a special favor to make the baking-powder<span class='pagenum'><a name="Page_65" id="Page_65">[65]</a></span>
+biscuits by herself. Have her use a small
+cutter not more than two inches in diameter, as
+small biscuits are more appetizing; and be sure
+to have them baked to a light brown.</p>
+
+
+<div class='center'><br /><b>POTATO SALAD</b></div>
+
+<p>Potato salad makes a good chief dish for the
+unexpected guest and is easily prepared. The
+child should be told to select medium-sized potatoes, at
+least one for each person and after
+scrubbing with a brush to get perfectly clean,
+put on with boiling water enough to cover and
+boil gently until tender, then drain and set aside
+to cool. This can be done at dinner time, when
+the fire is hot, and save extra trouble. When
+the potatoes are cold the skins can be easily removed,
+and the potatoes then cut in thin slices.
+Next she should peel and cut in very thin slices
+one small onion (unless the family taste prefers
+more) and arrange the alternate layers of sliced
+potatoes and onions, well seasoned with salt and
+pepper, in a pretty salad bowl. It looks attractive,
+too, tossed lightly on lettuce leaves arranged
+on a small platter. Over the whole then
+pour the boiled salad dressing, or the French,
+as the family prefer, and when the potato salad<span class='pagenum'><a name="Page_66" id="Page_66">[66]</a></span>
+is ready to serve it should be garnished with
+sprigs of parsley and slices of hard-boiled egg.</p>
+
+
+<div class='center'><br /><b>SCALLOPED OYSTERS</b></div>
+
+<p>Scalloped oysters make a fine supper dish on
+a cold night, and there are several ways they can
+be prepared. The one I like best I will give first.
+The child should butter a number of thin slices
+of bread and spread on the bottom of a dripping-pan,
+laying on next a layer of oysters, with pepper
+and salt; then another layer of the thin buttered
+bread, another layer of oysters, and the
+top finished with a layer of bread, well seasoned.
+Over the whole pour the oyster juice and one-half
+cupful of milk. This will require from
+twenty to twenty-five minutes in a hot oven, when
+the bread on top will be toasted crisp. Many
+people like scalloped oysters prepared with crackers,
+and in that case the rolled cracker-crumbs
+are used instead of the bread, but the taste of
+the two dishes is different.</p>
+
+
+<div class='center'><br /><b>CREAMED OYSTERS</b></div>
+
+<p>Cook one pint of oysters in their own liquor
+or in a few spoonsful of salted water until they
+curl at the edges. Have ready a thick cream<span class='pagenum'><a name="Page_67" id="Page_67">[67]</a></span>
+sauce, stir in the oysters, and cook a few moments
+longer. Serve in baskets made by removing
+the inside of the light rolls, brushing with
+melted butter and browning in the oven. Make
+handles from crust, and insert after filling.</p>
+
+<div class="figcenter" style="width: 550px;">
+<a href="images/img078-big.jpg"><img src="images/img078.jpg" width="550" height="370" alt="Creamed Oysters in Baskets" title="" /></a>
+<span class="caption">Creamed Oysters in Baskets</span>
+</div>
+
+
+<div class='center'><br /><b>FRIED OYSTERS</b></div>
+
+<p>To fry oysters, select large, choice ones, and
+dry in a napkin. Taking one at a time, roll in
+cracker crumbs, season with salt and pepper, dip
+in beaten egg, and cover thoroughly again with
+the rolled cracker. Spread out on a bread board
+and allow to stand a little while for this covering
+to set, then cook either in a skillet with a small
+amount of butter, or in deep fat, until lightly
+browned. Lift on to a piece of wrapping paper<span class='pagenum'><a name="Page_68" id="Page_68">[68]</a></span>
+to drain, but keep hot, and serve garnished with
+parsley and sliced lemon.</p>
+
+
+<div class='center'><br /><b>WELSH RAREBIT</b></div>
+
+<p>This is another good dish for an evening supper.
+Crumble half a pound of grated cheese,
+and put in a chafing-dish or a double boiler. Season
+with half a teaspoonful of salt, half a teaspoonful
+of prepared mustard and a dash of red
+pepper. When it begins to melt, stir constantly,
+and as soon as it begins to look the least bit
+"stringy," pour in slowly a quarter of a cup of
+cream and one beaten egg. As this blends, add
+a teaspoonful of butter, cook until smooth, and
+serve immediately on rounds of hot toast or
+square soda crackers.</p>
+
+
+<div class='center'><br /><b>FRITTERS, APPLE AND BANANA</b></div>
+
+<p>Fritters help out nicely, too, for company,
+and can be fried in a small quantity of very hot
+fat instead of in the deep fat if mother prefers.
+Sift one cup of flour, add one-quarter teaspoon
+salt, a tablespoon sugar, two-thirds of a cup of
+milk, one tablespoonful melted butter, and the
+yolk of one egg, beaten light. Stir to a smooth<span class='pagenum'><a name="Page_69" id="Page_69">[69]</a></span>
+batter, add the stiffly beaten white, and lastly
+several sour apples, cut in thin slices, or three
+bananas, cut a little thicker. Drop by the spoonful
+in the smoking hot fat, set where they will
+not scorch, and if in a frying pan, turn over as
+soon as brown around the edges. Serve with
+powdered sugar.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img080-big.jpg"><img src="images/img080.jpg" width="600" height="389" alt="Tray Arranged for Welsh Rarebit" title="" /></a>
+<span class="caption">Tray Arranged for Welsh Rarebit</span>
+</div>
+
+
+<div class='center'><br /><b>MILK TOAST</b></div>
+
+<p>Put on in a double boiler two cups of milk, one
+tablespoonful of butter, salt to your own taste,
+and allow to come to a boil. Have ready four
+squares of nicely browned toast, put in a hot
+vegetable dish, pour over the milk, clap on the<span class='pagenum'><a name="Page_70" id="Page_70">[70]</a></span>
+cover, and serve at once. Some people like the
+milk thickened with a teaspoonful of flour that
+has first been moistened with a little cold milk,
+but I prefer it without.</p>
+
+<hr style="width: 45%;" />
+
+<p>Every housekeeper should impress on her young
+daughter the importance of keeping on hand a
+small quantity of canned goods to provide for
+the unexpected guest, and this should include
+sardines, salmon, shrimps, lobster, French peas,
+olives and orange marmalade. These things will
+all keep for months in a cool place, yet are indispensable
+in an emergency. The can of
+shrimps, opened and placed in cold water for a
+little while, will taste as good as the fresh, and
+the salmon, with the skin and bones removed, will
+be ready on short notice to be served in a number
+of ways.</p>
+
+
+<div class='center'><br /><b>CANNED FISH SALADS</b></div>
+
+<p>For salad, take either shrimps, lobster or salmon,
+and after breaking in small pieces, add an
+equal amount of celery, season with salt and
+moisten with salad dressing.   Serve on lettuce.</p>
+
+
+<div class='center'><br /><b>CREAMED CANNED FISH</b></div>
+
+<p>If our small cook wishes to serve a hot dish,
+however, in a hurry for company, she can make<span class='pagenum'><a name="Page_71" id="Page_71">[71]</a></span>
+to use with her canned fish, the favorite white
+sauce. For this she must first melt one tablespoonful
+of butter and add to it one tablespoonful
+of flour, a quarter teaspoonful of salt, a dash
+of pepper, and lastly, after mixing well, one cupful
+of milk, stirring all the time until thick. After
+boiling two minutes put in the can of lobster,
+shrimps or salmon, broken in small pieces, and
+allow to boil gently for three minutes more. Then
+serve on rounds of buttered toast, garnished with
+parsley.</p>
+
+
+<div class='center'><br /><b>SARDINE CANAPES</b></div>
+
+<p>If only sardines happen to be left in the reserve
+stock and yet something hot is needed, let
+the mother show the child how to make that
+rather unusual dish, sardine canap&eacute;s. After removing
+the bones and tails, the sardines should
+be rubbed to a paste and mixed with an equal
+quantity of chopped hard-boiled eggs, seasoned
+with salt and pepper, a teaspoonful of lemon juice
+and half a teaspoonful of Worcestershire sauce.
+Then she must cut circles of bread, toast or fry
+them brown in butter, and spread on the sardine
+paste. Send to the table immediately, garnished
+with circles of the hard-boiled white of egg.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_73" id="Page_73">[73]</a></span></p>
+<h2>CHAPTER IX</h2>
+
+<div class='chaptertitle'>Rice and Macaroni</div>
+
+
+<div class='center'><br /><b>BOILED RICE</b></div>
+
+<p>Rice is one of our most nutritious foods, and
+it can be served in such a variety of ways it is
+one of the first things a child should be shown
+how to prepare. The very easiest (and cheapest)
+way is to wash and drain a cup of rice and
+then sprinkle it slowly into two quarts of boiling
+salted water. Without stirring, set it where
+it will simmer slowly, and by the time it has
+boiled down thick it should be tender enough to
+crush with the tongue. If not, add a little more
+boiling water and allow to cook a while longer,
+but if it is not stirred the grains will be whole
+and the rice will not stick to the pan as long as
+there is water enough to keep from burning. If
+it is to be served plain, with only cream and
+sugar, add a teaspoonful of butter and stir
+through lightly just before turning out in the
+dish for the table and sprinkle a little ground
+cinnamon over the top. This makes an easy and
+generally very acceptable dessert. It is particularly<span class='pagenum'><a name="Page_74" id="Page_74">[74]</a></span>
+nice if turned first into cups to mold, and
+then served on a small dish with a spoonful of
+jelly or some preserve over the top.</p>
+
+
+<div class='center'><br /><b>CASSEROLE OF RICE</b></div>
+
+<p>Rice cups are made by lining small well-greased
+baking-cups with the rice half an inch thick and
+filling with any kind of cold meat, chopped fine
+and seasoned. A thin layer of the rice is then
+spread over the top and the cups baked in a moderate
+oven for twenty minutes. By running a
+knife around the edge when done they can be
+turned out when cooked, and may be served on
+hot toast with either warmed-over gravy or tomato
+sauce.</p>
+
+
+<div class='center'><br /><b>RICE CUPS, (DESSERT)</b></div>
+
+<p>The rice cups will be delicious for dessert, if
+instead of using cold meat they are filled with
+mince meat or raisins that have lain in cold water
+until they have swelled. When baked they are
+to be turned out on sauce dishes and served with
+a sauce made by creaming one-third cupful of
+butter with one cupful of brown sugar, flavoring
+with half-teaspoonful vanilla and heating in a
+double boiler until hot and creamy.<span class='pagenum'><a name="Page_75" id="Page_75">[75]</a></span></p>
+
+<div class="figcenter" style="width: 500px;">
+<a href="images/img086-big.jpg"><img src="images/img086.jpg" width="500" height="321" alt="Compote of Rice" title="" /></a>
+<span class="caption">Compote of Rice</span>
+</div>
+
+
+<div class='center'><br /><b>COMPOTE OF RICE</b></div>
+
+<p>Take plain boiled rice, pack lightly in small
+cups, and put in a warm place for an hour to
+set. Turn out molded, and send to the table garnished
+with any kind of rich preserves,&mdash;preferably
+such large fruits as peaches, pears or plums.</p>
+
+<p>Rice nicely cooked is often served in place of
+a vegetable and eaten with a fork from the dinner
+plate like mashed potatoes. It is a good
+thing for the little cook to learn all the different
+ways of cooking it, as often a small quantity left
+from one meal would prove most acceptable for
+another, if prepared differently.</p>
+
+
+<div class='center'><br /><b>FRIED RICE</b></div>
+
+<p>The plain boiled rice intended to be served like<span class='pagenum'><a name="Page_76" id="Page_76">[76]</a></span>
+a vegetable or for a simple dessert might not all
+be used. If a cupful were left it could be cut
+in thin slices and browned in butter for breakfast,
+or it could be stirred into the soup made
+from the left-overs, as described in one of our
+former lessons. The little maid must learn to
+use all her odds and ends, and a good way to
+teach her would be to ask her what she thought
+could be prepared from the small quantity of
+food left from a meal. While often there might
+not be enough for the whole family, there might
+be plenty for the few that happened to be home
+for the noon luncheon, or perhaps only enough
+for the school lunch that after a while gets to
+be such a hard thing for mother to fix up "in
+a different way."</p>
+
+
+<div class='center'><br /><b>RICE PUDDING</b></div>
+
+<p>Rice pudding is one of the first desserts a child
+should learn to make, as it is so little trouble and
+always a favorite. She should first beat up thoroughly
+two eggs; add half a cupful of sugar, two
+cupfuls of milk, a little nutmeg, and stir through
+two cupfuls of cooked rice. If the rice has been
+standing long enough to stiffen, then, after washing
+her hands, she will have to work the rice
+through the custard with her fingers in order to<span class='pagenum'><a name="Page_77" id="Page_77">[77]</a></span>
+remove any lumps. A half cupful of raisins or
+dried currants stirred in after the pudding is in
+the baking-dish will make it just that much nicer.
+In baking, leave in the oven until the pudding is
+firm, which will show when a silver knife stuck in
+the middle comes out clean. A custard is never
+baked enough that sticks to the knife and leaves
+it milky.</p>
+
+
+<div class='center'><br /><b>BOILED MACARONI</b></div>
+
+<p>As there are many days, especially in summer,
+when macaroni can well take the place of
+meat, it is desirable that the small maid be taught
+how to prepare it attractively.</p>
+
+<p>The macaroni is first broken in small pieces,
+washed and then boiled in salted water until tender&mdash;about
+twenty minutes. It can be tested
+with a fork. It is very good if simply drained
+when cooked, sprinkled with salt and pepper, dotted
+with lumps of butter and sent to the table
+piping hot.</p>
+
+
+<div class='center'><br /><b>MACARONI WITH CHEESE</b></div>
+
+<p>Or it can be taken from the boiling water, put
+in a colander, rinsed with cold water, then arranged
+in a baking dish in alternate layers with<span class='pagenum'><a name="Page_78" id="Page_78">[78]</a></span>
+grated cheese. Over the top pour one cup of hot
+milk in which has been stirred a teaspoon of butter
+and a beaten egg. This must be baked a
+light brown as quickly as possible, and served at
+once. It is not so good after it has stood.</p>
+
+<p>If preferred, a cupful of white sauce can be used
+instead of the milk and egg.</p>
+
+
+<div class='center'><br /><b>MACARONI WITH TOMATO</b></div>
+
+<p>For baked macaroni with tomato, have the little
+cook put in her baking dish first a layer of
+the cooked and rinsed macaroni, then a layer of
+tomatoes, either fresh or canned, but well seasoned,
+then another layer of macaroni, then one
+of tomatoes, and on the top sprinkle rolled bread
+crumbs. Scatter tiny lumps of butter all around,
+season again, and bake a light brown in a quick
+oven.</p>
+
+
+<div class='center'><br /><b>MACARONI PIE</b></div>
+
+<p>But if she finds that she has a small quantity
+of cold meat on hand, beef, veal or chicken, she
+can put one layer of that through the middle of
+the macaroni, and she will have a surprise for
+her family&mdash;delicious, too. This is quite nice for
+wash-day dinner when it can be served with baked
+potatoes, at little cost of time or trouble.<span class='pagenum'><a name="Page_79" id="Page_79">[79]</a></span></p>
+
+<p>In a series of cooking lessons of this kind, it
+is manifestly impossible to include directions for
+preparing all kinds of food, but I have outlined
+the work with the idea of teaching the children a
+great variety of dishes, believing that their success
+with these will stimulate them to try by themselves
+recipes found elsewhere.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_81" id="Page_81">[81]</a></span></p>
+<h2>CHAPTER X</h2>
+
+<div class='chaptertitle'>Baking Cake and Bread</div>
+
+
+<p>The child who has been assisted in preparing
+the various dishes given in our previous cooking
+lessons, and who has learned to follow directions,
+will now be eager to undertake different kinds of
+baking. The mother should impress on the little
+student that the first essential to success is
+correct measurements, and the second, careful mixing.
+For cake baking a graduated tin cup,
+marked in quarters and thirds, is almost a necessity,
+as different people's ideas vary so as to
+what constitutes a quarter or a third. If the
+cup is at hand, however, and is used in taking
+all the measurements, there can be no mistake.
+And a cupful means a level cupful, not heaping;
+a teaspoonful a level spoonful, not a rounded
+one, unless so specified.</p>
+
+
+<div class='center'><br /><b>BAKING PREPARATIONS</b></div>
+
+<p>Before beginning the work, the child should
+read over her recipe and lay out all ingredients<span class='pagenum'><a name="Page_82" id="Page_82">[82]</a></span>
+needed. She should have the mixing bowl on the
+table with the mixing spoon, the teaspoon and
+tablespoon for measurements, and the measuring
+cup. The cake pan, wiped off, warmed and
+greased lightly with lard, is next set aside, ready
+for use.</p>
+
+<p>Then the fire must be in good condition. If
+a gas stove is used it will take only a few moments
+to heat the oven properly, but if wood or
+coal is the fuel, the mother must show the child
+how to prepare the fire, so as to have the oven
+the right temperature and on time. The old way
+of having it as hot as one can stand the hand
+while counting twenty, is a fair test.</p>
+
+<p>As small cakes bake more evenly and quickly
+for the inexperienced cook, it is a good idea to
+let the child put her cake dough in muffin tins.
+A mixture that might fall and seem a failure if
+put in a loaf and not properly baked, will often
+come up very nicely in gem pans; and, besides,
+the small cakes appeal more to the childish fancy.
+A nice one-egg cake is made as follows:</p>
+
+<div class="figcenter" style="width: 442px;"><a name="Page_83" id="Page_83"></a>
+<img src="images/img094.jpg" width="442" height="600" alt="Icing the Cake" title="" />
+<span class="caption">Icing the Cake</span>
+</div>
+
+
+<div class='center'><br /><b>TEA CAKES</b></div>
+
+<p>One-third of a cup of butter, one cup of sugar,
+one egg, one cup of milk, two cups of sifted flour,
+two level teaspoonfuls of baking powder, half a<span class='pagenum'><a name="Page_84" id="Page_84">[84]</a></span>
+teaspoonful of vanilla, and half a cup of currants.</p>
+
+
+<div class='center'><br /><b>DIRECTIONS FOR MIXING</b></div>
+
+<p>First the child should measure her flour while
+her cup is dry, and adding the baking-powder,
+sift it on to a paper or in an extra bowl, and set
+it aside, ready for use. Next she can measure
+the even cupful of sugar into the mixing bowl,
+add an even one-third cupful of butter, and rub
+together to a creamy mass. If the butter has
+been standing a while in the kitchen, it will be
+warm enough to work up nicely. Then she must
+separate the egg, beating the white stiff and the
+yolk until it is foaming. Adding the beaten yolk
+to the butter and sugar, she again stirs thoroughly,
+and then begins adding&mdash;a little at a time&mdash;first
+the milk and then the sifted flour, stirring
+evenly all the while. Put in the vanilla, the stiffly
+beaten white of egg, with the currants, mixing
+as little as possible, and pour out into the
+greased gem pans. If the oven is right, the baking
+will take from fifteen to twenty minutes, but
+if the oven seems too hot, leave the door slightly
+open for about five minutes. An old-fashioned
+way of finding out when the cakes are well baked<span class='pagenum'><a name="Page_85" id="Page_85">[85]</a></span>
+is to try with a new wooden toothpick. If it
+comes out clean and dry the cakes are done.</p>
+
+<p>On removing from the oven, loosen around the
+bottom edge (the cakes should have shrunk from
+the sides), and turn on to a bread board. When
+cold, they can be iced with the following simple
+icing:</p>
+
+<div class="figcenter" style="width: 500px;">
+<a href="images/img096-big.jpg"><img src="images/img096.jpg" width="500" height="294" alt="Tea Cakes Baked in Heart Shape" title="" /></a>
+<span class="caption">Tea Cakes Baked in Heart Shape</span>
+</div>
+
+
+<div class='center'><br /><b>WHITE ICING UNCOOKED</b></div>
+
+<p>Two tablespoonfuls milk or cream, enough confectioner's
+sugar to make a thick paste and half
+dozen drops of vanilla. In spreading, if the icing
+does not go on as smoothly as desired the silver
+knife used for spreading can occasionally be
+dipped in a glass of cold water.<span class='pagenum'><a name="Page_86" id="Page_86">[86]</a></span></p>
+
+
+<div class='center'><br /><b>COCOA ICING</b></div>
+
+<p>When the child has followed this recipe several
+times successfully, she can then try baking
+it in two cake tins. When done and cool, she
+can put the layers together with the same icing,
+to which, by adding two teaspoonfuls of cocoa,
+she will have a nice chocolate filling. When the
+cocoa is used, she will need a trifle more milk or
+cream.</p>
+
+
+<div class='center'><br /><b>GINGER COOKIES</b></div>
+
+<p>After the child has fully mastered this recipe,
+let her next try some ginger cookies. To a half
+a cupful of molasses, one teaspoonful of soda,
+half a cupful sour milk, half a cupful of sugar,
+and one-third cupful of melted butter add one
+well-beaten egg, three cupfuls of flour, with one
+tablespoonful of ginger. This will make a thick
+mass which is to be turned out as soft as can be
+handled, half at a time, on a well-floured bread
+board. The child must then flour her rolling-pin
+to keep it from sticking, and roll as thin as
+desired. She should thoroughly grease the dripping
+pan and then cut out her cookies and lift
+carefully into place, one just touching another.
+The oven should be quite hot for these as they<span class='pagenum'><a name="Page_87" id="Page_87">[87]</a></span>
+ought to bake quickly; and on removing from
+the oven, they should stand a moment in the pan
+before being lifted on to a plate.</p>
+
+
+<div class='center'><br /><b>SPICE CAKE</b></div>
+
+<p>For an inexpensive spice cake, take one-half
+cup of butter, one cup of sugar, one egg, (white
+beaten separately), one and one-half cups of flour,
+two teaspoonfuls of baking powder, half a cup
+of milk, one-quarter teaspoonful ground cloves,
+one-quarter teaspoonful nutmeg, one teaspoonful
+cinnamon, half a teaspoonful vanilla. Cream the
+butter and sugar, add yolk of egg and beat very
+light. Sift flour and baking powder, and stir
+in alternately with the milk. Add spice and flavoring
+next, then the stiff white, and bake either
+in gem pans or in a loaf. Half a cupful of
+seeded raisins or currants will be an improvement.</p>
+
+
+<div class='center'><br /><b>WARM GINGERBREAD</b></div>
+
+<p>Stir together half a cup of molasses, half a
+cup of brown sugar, one teaspoonful of soda, one
+beaten egg, two tablespoons melted butter, half
+a cup of milk, two cups of flour, one tablespoonful
+of ginger, teaspoonful of cinnamon, one-quarter
+teaspoonful cloves, and a little nutmeg. Mix<span class='pagenum'><a name="Page_88" id="Page_88">[88]</a></span>
+in the order given, pour in greased shallow pan,
+and bake from fifteen to twenty minutes.</p>
+
+<hr style="width: 45%;" />
+
+<p>When the little cook has learned to follow the
+foregoing recipes so that she understands all the
+details of mixing and is able to make nice light
+cakes, let her some time try the following, which
+by using the whites for a delicate cake and the
+yolks for a gold cake, will give her two choice
+cakes without extra expense. After bringing to
+the table, when ready to begin, the sugar can,
+the butter jar, the egg dish, the milk, the vanilla
+and the baking powder, so that everything will be
+convenient, and having well greased a pan for
+the gold cake (which will be baked in a loaf) and
+the two jelly tins for the white cake, she can
+then separate three eggs, and to the three yolks
+add one whole egg. On account of the baking
+it is best to make the white cake first, and then
+it can be iced and the dishes cleaned away while
+the loaf cake bakes.</p>
+
+
+<div class='center'><br /><b>WHITE CAKE</b></div>
+
+<p>One even half cupful of butter and an even
+cupful of sugar, creamed until it is light and
+foamy.   To one and one-half cupfuls of flour<span class='pagenum'><a name="Page_89" id="Page_89">[89]</a></span>
+add two level teaspoonfuls baking-powder, and
+sift several times. Then into the creamed butter
+and sugar pour one-half cupful milk, alternately,
+a little at a time, with the flour. Before
+putting in the last of the flour, stir extra
+well, then put in one teaspoonful vanilla and the
+stiffly beaten whites of the eggs, mix as little
+as possible, to stir through, and then add the
+last of the flour. Bake either in a loaf or in two
+layer tins. The layers can be put together when
+cold with either the icing already given or this
+chocolate frosting:</p>
+
+
+<div class='center'><br /><b>CHOCOLATE ICING</b></div>
+
+<p>To one cup of granulated sugar add one-third
+cup of boiling water, and stir to dissolve until
+it begins to boil, but no longer. Cook until it
+hairs from a spoon, then pour slowly on the stiff
+white of an egg, beating steadily. When the
+candy is well mixed through the egg, add two
+squares of chocolate, grated, and continue beating
+until cool and thick enough to spread. If
+the candy happens to be taken off too soon, the
+icing will not get thick, and in that event it can
+be made the right consistency by the addition of
+a little confectioner's sugar.<span class='pagenum'><a name="Page_90" id="Page_90">[90]</a></span></p>
+
+
+<div class='center'><br /><b>BOILED ICING</b></div>
+
+<p>For the plain white boiled icing, simply omit
+the chocolate from the foregoing recipe, and
+flavor as desired.</p>
+
+<p>After the two white layers have been put into
+the oven, if she will be very careful not to forget
+them, our little maid can go at her loaf cake.</p>
+
+
+<div class='center'><br /><b>GOLD CAKE</b></div>
+
+<p>To one cupful of sugar, and a rounded tablespoonful
+of butter rubbed creamy, she can stir
+in the four yolks and one whole egg beaten together
+as light as the proverbial feather. Then
+after sifting one and one-half cupfuls of flour
+with two level teaspoonfuls baking-powder in a
+separate bowl, she can add, a little at a time,
+one-half cupful of milk and the flour in the same
+way that she did in mixing her white cake.
+Flavor with a teaspoonful of vanilla, or lemon, if
+preferred.</p>
+
+
+<div class='center'><br /><b>CITRON CAKE</b></div>
+
+<p>If citron is liked, a quarter-cupful, cut very
+thin, and lightly floured, can be stirred through
+the batter made for the gold cake, the last thing.<span class='pagenum'><a name="Page_91" id="Page_91">[91]</a></span>
+This cake will bake better if put in a pan having
+a funnel opening in the center. The oven should
+be a little cooler for a loaf cake, and it should
+bake from forty to forty-five minutes. When
+done, it will shrink slightly from the sides of the
+pan and should be a delicate brown. The best
+way to avoid the possibility of sticking, is to first
+cut a piece of paper to fit the bottom of the pan
+and grease it thoroughly. On removing from
+the oven, the loaf cake should stand a few moments
+and then be turned out on the bread board.</p>
+
+
+<div class='center'><br /><b>NUT CAKE</b></div>
+
+<p>If desired, when the loaf is cool, it can be iced
+also, with a white icing, and it will look attractive
+if a few nut meats are scattered over the top before
+the icing hardens. If nuts are liked, a few
+can be stirred through the cake instead of the
+citron and thus by using either (or neither) our
+small cook can make three different cakes with
+the same recipe.</p>
+
+
+<div class='center'><br /><b>DEVIL'S FOOD CAKE</b></div>
+
+<p>A delicious chocolate cake, sometimes called
+Devil's Food, is made as follows: cream three-quarters
+of a cup of butter with one cup of sugar,<span class='pagenum'><a name="Page_92" id="Page_92">[92]</a></span>
+and add the beaten yolks of two eggs. Sift several
+times one and one-half cups of flour with two
+scant teaspoonfuls of baking powder, and stir in,
+alternating with half a cup of milk. Flavor with
+three tablespoonfuls of cocoa (or two squares of
+unsweetened chocolate, grated), and half a teaspoonful
+of vanilla, and lastly add the two whites,
+beaten stiff. Bake in two layers, and put together
+with white icing.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img103-big.jpg"><img src="images/img103.jpg" width="600" height="394" alt="Afternoon Tea for Two" title="" /></a>
+<span class="caption">Afternoon Tea for Two</span>
+</div>
+
+<p>Any child with care and a little practice should
+be able to bake successfully any of the recipes
+given. They are not expensive, and yet if properly<span class='pagenum'><a name="Page_93" id="Page_93">[93]</a></span>
+put together will make cake light and nice
+enough to offer any guest. The first, of course,
+is a trifle cheaper, but the others will give a good
+variety for any company, and when she has
+learned to make them so they turn out well every
+time, she will have made a great advance in her
+cooking lessons. Then by simply changing her
+icing she can have as many different kinds as the
+family desire.</p>
+
+
+<div class='center'><br /><b>BREAD</b></div>
+
+<p>Home-made bread is one thing that everybody
+likes, and while it takes time and patience, it is
+not really hard to make. One little girl I knew
+took pride in making all the bread for a family of
+four, and it was fine, too. The recipe here given
+will make three large loaves, so if you prefer, you
+can use only half at first, until sure that you have
+learned to do it properly. Take three quarts of
+sifted flour, one even iron kitchen spoonful of salt,
+a rounded one of sugar, and one, also rounded, of
+lard melted in one cup of warm water&mdash;not hot.
+Dissolve one fresh compressed yeast cake in one
+cup of warm water, and add that, with two more
+cups of warm water. Mix this all well together,
+using your big spoon. When as smooth as you
+can get it that way, turn out on a floured board,<span class='pagenum'><a name="Page_94" id="Page_94">[94]</a></span>
+and knead for fifteen or twenty minutes. Then
+set it away where it will not get chilled, and leave
+it to rise for from four to six hours, when it will
+be about double its original size. Then turn out
+on your bread board again, cut it in three parts,
+roll into nice smooth loaves, without more kneading,
+put in buttered bread tins, leave again in a
+warm place for about two hours, then bake in a
+moderate oven until a pretty brown. When done,
+go lightly over the hard crust with a small white
+cloth dipped in cold water, roll in a fresh tea towel
+and allow to cool before cutting. If you wish, you
+can start your bread and give the first kneading
+at night, then cover and leave until morning.</p>
+
+
+<div class='center'><br /><b>LIGHT BISCUIT</b></div>
+
+<p>For light biscuit, take one of the three parts cut
+for the bread, twist off little pieces the size of an
+egg, roll smooth without working, wet over the
+top with melted butter or milk, let rise to double
+their size, and bake in a hot oven from fifteen to
+twenty minutes.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_95" id="Page_95">[95]</a></span></p>
+<h2>CHAPTER XI</h2>
+
+<div class='chaptertitle'>Desserts Good in Summer</div>
+
+
+<p>For the hot days of summer, I know the mothers
+and little cooks will be deeply interested in cold
+desserts of all kinds&mdash;dishes that can be made
+early in the morning and set away, as well as various
+frozen dainties. It is well to enjoy the delicious
+fruits and melons in their season (and really
+nothing finishes off a dinner better after a close,
+warm day), but still we all want to know how to
+make light puddings and jellies for a change.</p>
+
+
+<div class='center'><br /><b>FLOATING ISLAND</b></div>
+
+<p>Floating island is a nice dessert, easily made by
+any child, with reasonable care. For six persons,
+have her take three even cupfuls of milk and one-fourth
+teaspoonful salt, and put on to heat in a
+double kettle. Then beat up the yolks of three
+eggs, add one-half cupful sugar, one-half teaspoonful
+vanilla, and pour in them slowly the hot
+milk, stirring all the time. Return to the double
+boiler and continue to stir until it thickens and<span class='pagenum'><a name="Page_96" id="Page_96">[96]</a></span>
+gets creamy, coating the spoon. Do not allow to
+boil, or it will curdle.   Cover and set aside to cool.</p>
+
+<p>Next the whites should be beaten up very stiff,
+and sweetened with two tablespoonfuls of powdered
+sugar. Have a pan filled with boiling hot
+water&mdash;but not bubbling&mdash;and into this drop the
+whites in heaping big spoonfuls. After standing
+a few moments they will puff up very light. While
+they are cooking, pour the custard in a glass dish,
+then lift the whites with a skimmer, allow to drain
+and dot them over the top. Made in this way, the
+meringue tastes much better than when served uncooked.
+A half-teaspoonful of currant jelly on
+top of each "island" makes the dessert even more
+inviting, and it looks particularly nice when served
+in individual glass dishes or sherbet cups.</p>
+
+<hr style="width: 45%;" />
+
+<p>Gelatin forms the basis for many delicious, inexpensive
+puddings. It is well for the housewife
+to examine the recipes coming with the different
+brands, for while some boxes will make only one
+quart of jelly, others at the same price will make
+two, and therefore cost only half as much.</p>
+
+
+<div class='center'><br /><b>LEMON JELLY</b></div>
+
+<p>For plain lemon jelly, the mother will instruct
+the child to soak two rounded tablespoonfuls of<span class='pagenum'><a name="Page_97" id="Page_97">[97]</a></span>
+granulated gelatin in one-third cupful of cold water
+for fifteen minutes. Then add two cupfuls of
+boiling water, one cupful sugar, and the strained
+juice of two lemons. Pour in a shallow mold to
+set and when ready to send to the table turn onto
+a small platter and garnish with whipped cream,
+or serve with the custard used for floating island.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img108-big.jpg"><img src="images/img108.jpg" width="600" height="420" alt="Fruit Jelly with Whipped Cream" title="" /></a>
+<span class="caption">Fruit Jelly with Whipped Cream</span>
+</div>
+
+
+<div class='center'><br /><b>FRUIT JELLY</b></div>
+
+<p>For a fruit jelly in winter, line the bottom of
+the mold or individual cups with pieces of banana,
+orange, or preserved cherries, fill up with the liquid<span class='pagenum'><a name="Page_98" id="Page_98">[98]</a></span>
+lemon jelly and set away to harden. In berry season,
+however, flavor the gelatin with half a cupful
+of the pure berry juice strained (instead of using
+lemon), and pour into cups half filled with fine,
+whole berries. This is best served with whipped
+cream, one large berry decorating the top of each
+cup.</p>
+
+<p>These jellies have to be set in a very cold
+place to make them firm, and it is often advisable
+in warm weather, if they cannot be put on ice, to
+make them, the night before they are needed, then
+put them in the coolest place possible.</p>
+
+
+<div class='center'><br /><b>WHIPPED CREAM</b></div>
+
+<p>Whipped cream is called for with so many
+dishes, that every little girl should learn how to
+prepare it. In the first place the cream must be
+very thick and very cold. In the cities a special
+cream is usually delivered if ordered for whipping;
+and I believe it is a day older than the other kind.
+But if thick enough and cold, there is no trick at
+all about making it stiff in a very few moments.
+Have the child take a deep bowl or small stone
+butter jar, rinse it in cold water until chilled, then
+wipe and pour in one-half pint of cream. Taking
+a Dover egg-beater, also thoroughly cold, let her<span class='pagenum'><a name="Page_99" id="Page_99">[99]</a></span>
+whip steadily and not too fast until thick as the
+stiff white of an egg. Taking out the beater, next
+add half a cupful of confectioners' sugar, half a
+teaspoonful of vanilla, stir thoroughly and set
+away on the ice until needed. It is best when
+freshly made.</p>
+
+
+<div class='center'><br /><b>NUTS</b></div>
+
+<p>Nuts are used so much nowadays, in all kinds
+of cookery, that we find them in the most unexpected
+places. When chopped, they are mixed
+with cottage cheese for sandwiches, stirred into
+all kinds of salads, put into cake batter, and all
+kinds of icings; and when left in unbroken halves,
+used to garnish many gelatine puddings and
+whipped-cream desserts.</p>
+
+<hr style="width: 45%;" />
+
+<p>But when the very hottest days come, we all
+like the good things that come from the ice-cream
+freezer. The best up-to-date freezers do their
+work very quickly, the great secret being to have
+the ice broken up in very fine pieces or crushed in
+a strong bag. A good rule to follow for mixing
+with salt is as follows:</p>
+
+<p>For ice-creams, three parts ice to one part salt.</p>
+
+<p>For frapp&eacute;s, two parts ice to one part salt.</p>
+
+<p>For mousses, etc., equal parts ice and salt.<span class='pagenum'><a name="Page_100" id="Page_100">[100]</a></span></p>
+
+<p>Then be sure to get the top on your can tightly,
+and when you are ready to remove it be careful to
+first brush aside all ice and salt, so not one particle
+can possibly get into the freezer. Nothing
+marks the amateur more than salt in the ice-cream.</p>
+
+
+<div class='center'><br /><b>FRENCH ICE-CREAM</b></div>
+
+<p>A delicious French ice-cream has for its foundation
+a custard made by beating up first the yolks
+of three eggs very light, adding a pinch of salt,
+one cupful sugar and two cupfuls of milk. Cook
+this in a double boiler until it coats the spoon, but
+do not allow to boil or it will curdle. Cool, flavor
+with a teaspoonful of rich vanilla, add one pint
+of cream and freeze.</p>
+
+
+<div class='center'><br /><b>CHOCOLATE ICE-CREAM</b></div>
+
+<p>For a rich chocolate ice-cream, make like the
+foregoing, only add to the custard before it cools
+two ounces of grated, unsweetened chocolate which
+has been set in a pan of hot water long enough to
+allow it to melt. This takes but a few moments,
+however.</p>
+
+
+<div class='center'><br /><b>FRUIT ICE</b></div>
+
+<p>For a refreshing fruit ice, have our little maid
+prepare the juice of three oranges, three lemons,<span class='pagenum'><a name="Page_101" id="Page_101">[101]</a></span>
+and one pint of either strawberries or red raspberries.
+After straining through a coarse strainer,
+she must add three cupfuls of sugar, three cupfuls
+of cold water and the stiffly beaten whites of two
+eggs. This does not need to be frozen quite so
+hard as the ice-cream.</p>
+
+
+<div class='center'><br /><b>STRAWBERRY MOUSSE</b></div>
+
+<p>In strawberry season, particularly on a farm
+where there is an abundance of rich cream and
+luscious fruit, the finest kind of a frozen dessert is
+made by adding to a pint of thick unflavored
+cream, whipped as directed, two cupfuls of crushed
+berries and two cupfuls of sugar. The berries and
+sugar, well mixed, should be folded carefully into
+the cream and pressed in a mold. The cracks
+must be filled with butter or lard to prevent the
+salt water leaking in, and the mold packed closely
+in salt and ice and left for four hours. Remember
+it is not frozen in the freezer by turning. When
+ready to unmold, wring a cloth out of boiling water
+and lay around the can for a moment, after
+loosening where possible with a thin-bladed knife.
+Turn on to a platter and send to the table to be
+cut in slices.<span class='pagenum'><a name="Page_102" id="Page_102">[102]</a></span></p>
+
+
+<div class='center'><br /><b>LEMON ICE</b></div>
+
+<p>For a plain lemon ice, take the grated rind of
+one lemon, and the juice of three, a cupful and a
+half of sugar, four cupfuls of water, and the
+stiffly beaten whites of two eggs. Freeze, but
+not too hard.</p>
+
+
+<div class='center'><br /><b>CITRON CUSTARD</b></div>
+
+<p>Citron custard is good summer or winter, served
+hot or cold. The child should first beat up very
+light two eggs, then add a pinch of salt, one-third
+cupful of sugar, two cupfuls of milk, and a sprinkle
+of nutmeg. Next she must line a baking-dish
+or individual cups with thin slices of citron, then
+pour in the custard and bake, after setting her
+dish or cups in a pan of boiling water. If a few
+small nails are scattered over the bottom of the
+water-pan, so the pudding cups do not touch, but
+are surrounded by water, the custard will cook
+more evenly. Leave in the oven about twenty minutes,
+but test before taking out by inserting in the
+middle the blade of a silver knife. When thoroughly
+done the blade will come out clean instead
+of coated.<span class='pagenum'><a name="Page_103" id="Page_103">[103]</a></span></p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img114-big.jpg"><img src="images/img114.jpg" width="600" height="310" alt="Cornstarch Pudding, Individual Moulds" title="" /></a>
+<span class="caption">Cornstarch Pudding, Individual Moulds</span>
+</div>
+
+
+<div class='center'><br /><b>CORNSTARCH PUDDING</b></div>
+
+<p>Cornstarch pudding is an old favorite, too,
+either hot or cold. First mix four level tablespoonfuls
+of cornstarch with three tablespoonfuls
+of sugar, and beat up light one egg. Then scald
+two cupfuls of milk, after pouring a few spoonfuls
+on the cornstarch in order to thoroughly wet it.
+When the milk is hot, add the moistened cornstarch
+and sugar, the beaten egg, and flavoring
+to taste, stirring constantly until thick. Then
+allow to cook gently for ten minutes at least. A
+double boiler is best for all such puddings, as it
+prevents all possibility of scorching, but it takes
+longer. One delicious way of serving this otherwise<span class='pagenum'><a name="Page_104" id="Page_104">[104]</a></span>
+ordinary dish is to cut a few thin peelings
+from a lemon (just the yellow part), cook with
+the milk till a delicate flavor is imparted, and then
+remove. When the pudding is done, pour in a
+mold and let set. Then serve with whipped cream
+flavored with vanilla. The combination of the
+two flavorings is very agreeable.</p>
+
+
+<div class='center'><br /><b>RAISIN TAPIOCA</b></div>
+
+<p>Tapioca is a thing every child should learn to
+use, as it is capable of so many variations. For
+the simplest pudding, have her first cover three-quarters
+of a cup of tapioca, (or sago, either),
+with one cupful of cold water and allow to soak
+at least an hour. Then add three cupfuls of boiling
+water, one-half teaspoonful salt, the flavoring
+and sugar to taste, and boil until transparent.
+If the family like lemon, let her add the
+strained juice and grated rind of one lemon and
+one-half cupful of sugar. Or, she can use a level
+cupful of raisins, the juice and grated rind of
+half a lemon and cupful of sugar. (The raisins
+should be seeded, of course.)</p>
+
+
+<div class='center'><br /><b>APPLE TAPIOCA</b></div>
+
+<p>Or still another way is to boil the tapioca,<span class='pagenum'><a name="Page_105" id="Page_105">[105]</a></span>
+sweetened but not flavored, for about fifteen minutes,
+then pour into a baking-dish half filled with
+sliced apples and flavored with nutmeg. This
+must be baked until the apples are tender.</p>
+
+
+<div class='center'><br /><b>TAPIOCA CUSTARD</b></div>
+
+<p>Probably the most common way, though, of
+making tapioca pudding is by taking half the
+recipe given and after boiling fifteen minutes,
+(without flavoring or sugar), adding to it two
+cupfuls of milk, two well-beaten eggs, one-half
+teaspoonful vanilla, and half a cupful of sugar,
+then baking until the custard begins to brown on
+top. All these desserts are to be served with
+cream, plain or whipped, which adds to the appearance
+as well as taste.</p>
+
+<p>There are several brands of granulated tapioca
+on the market, and they are convenient if one is
+in a hurry, but they are more expensive than the
+ordinary kind, and I have found that the directions
+on the box seldom allow sufficient time to
+boil, and also that the pouring on of boiling
+water suggested is apt to result in the powdered
+tapioca forming lumps which require an extra
+amount of cooking.<span class='pagenum'><a name="Page_106" id="Page_106">[106]</a></span></p>
+
+
+<div class='center'><br /><b>HOT CHOCOLATE SAUCE</b></div>
+
+<p>A favorite hot sauce for puddings, or to be
+served separately with vanilla ice-cream, is made
+by melting one square of unsweetened chocolate,
+adding a teaspoonful of butter, one-third of a cup
+of water, one cup of sugar, and a few drops of
+vanilla. Cook for five minutes, and keep hot until
+needed. Two tablespoonfuls of cocoa can be used
+if preferred.</p>
+
+<p>My little cooks should now have become experienced
+enough that if they saw a recipe they
+thought they would like in some newspaper or
+magazine they could go ahead and try it by themselves.
+It might be well for mother to glance it
+over first and see if it looks all right, and then if
+she said "Yes," proceed with it. But whatever
+they try, they should remember to be sure they
+put in every ingredient according to directions,
+and then cook to the queen's taste!</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_107" id="Page_107">[107]</a></span></p>
+<h2>CHAPTER XII</h2>
+
+<div class='chaptertitle'>The Thanksgiving Dinner</div>
+
+
+<p>All children are deeply interested in preparations
+for company, and in the getting ready for
+the Thanksgiving dinner every mother will find
+good opportunity to teach her little daughter
+many valuable lessons. There is so much to be
+thought of at this time and so much to be done
+that the wise woman will take the child into consultation,
+and by freely discussing plans get help
+and at the same time train her into the right way
+to prepare for guests.</p>
+
+
+<div class='center'><br /><b>THANKSGIVING MENU</b></div>
+
+<p>In the first place, talk over with her and decide
+about the number to be entertained, and then settle
+on the menu. Get her to express her opinions,
+and if they are good let her see that you approve
+them by following her suggestions. If they
+are not good point out wherein they are at fault,
+and after deciding what dishes are to be served,
+show her how to write out the bill of fare in
+proper form. This should then be hung up in<span class='pagenum'><a name="Page_108" id="Page_108">[108]</a></span>
+the kitchen for reference, as otherwise it would be
+an easy matter to overlook something or make a
+mistake. If, for instance, a simple dinner of the
+usual good things is desired, it should be written
+out in this way&mdash;and the child herself can do the
+writing:</p>
+
+
+<div class='center'><br />DINNER<br />
+
+<br />
+<i>Consomm&eacute;</i><br />
+<br />
+<i>Roast Turkey, with Dressing</i><br />
+<br />
+<i>Cranberry Sauce</i>   &nbsp; &nbsp; &nbsp;    <i>Pickles</i>   &nbsp; &nbsp; &nbsp;    <i>Celery</i><br />
+<br />
+<i>Mashed Potatoes</i>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <i>Creamed Onions</i><br />
+<br />
+<i>Mince Pie</i>  &nbsp; &nbsp; &nbsp;   <i>Cream Cheese</i><br />
+<br />
+<i>Coffee</i>  &nbsp; &nbsp; &nbsp;   <i>Nuts</i> &nbsp; &nbsp; &nbsp; <i>Raisins</i><br /></div>
+
+
+
+<div class='center'><br /><b>MARKETING</b></div>
+
+<p>The day before let the child help in the marketing.
+As she has already been shown how to
+make consomm&eacute;, she can now be allowed to do it
+by herself, and set it away to be heated up when
+needed. When you go to buy the turkey, vegetables
+and fruits, show her the right kind to select.
+Explain that the celery should be crisp and
+white, not wilted and discolored; the cranberries
+hard and red, not soft and brown in spots; the
+oranges solid and heavy, not pithy and light.</p>
+
+<p>Have her consult the list made before starting<span class='pagenum'><a name="Page_109" id="Page_109">[109]</a></span>
+out, to be sure she gets everything needed before
+beginning her cooking.</p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img120-big.jpg"><img src="images/img120.jpg" width="600" height="398" alt="A Dinner Table, with Fruit Centerpiece, and Nuts in Individual Baskets" title="" /></a>
+<span class="caption">A Dinner Table, with Fruit Centerpiece, and Nuts in Individual Baskets</span>
+</div>
+
+
+<div class='center'><br /><b>DRESSING THE TURKEY</b></div>
+
+<p>Returning home, as soon as the turkey is delivered
+show her how to dress it. This is always
+an interesting process, and while few mothers like
+to see their girls really do this work, they ought
+to explain it fully. After taking out the pinfeathers
+and singeing, the skin should be carefully
+washed with warm water, soap and a small
+clean cloth, for so much dust adheres to the flesh
+of poultry that in no other way can it be removed.
+As fowls are usually drawn at the market, now<span class='pagenum'><a name="Page_110" id="Page_110">[110]</a></span>
+take out the giblets, tear away the lights, rinse
+thoroughly the inside and then sprinkle with salt.</p>
+
+
+<div class='center'><br /><b>MOIST STUFFING</b></div>
+
+<p>The little cook herself can be allowed to make
+the stuffing. To each loaf of stale bread, broken
+in small pieces, add salt and pepper to taste, two
+tablespoonfuls of butter, half-teaspoonful of
+ground sage and boiling water enough to slightly
+moisten.</p>
+
+
+<div class='center'><br /><b>DRY STUFFING</b></div>
+
+<p>For dry dressing, crumble the bread, omit the
+water, but use four tablespoonfuls of melted butter.
+Pack in the turkey very loosely. Some people
+like this seasoned with thyme, while others
+prefer onion.</p>
+
+
+<div class='center'><br /><b>OYSTER STUFFING</b></div>
+
+<p>Or if oyster dressing is preferred, omit sage
+and add instead one pint of oysters, using the
+liquor to dampen the bread. Pack lightly in the
+turkey, sew up the opening with white thread and
+set away in a cool place.<span class='pagenum'><a name="Page_111" id="Page_111">[111]</a></span></p>
+
+
+<div class='center'><br /><b>CRANBERRY SAUCE</b></div>
+
+<p>Taking the cranberries next, the child can sort
+them over, wash and <ins title="Transcriber's Note: word 'on' removed from text. Original read: 'put on in'">put in</ins> a granite kettle,
+allowing half a cupful of water and two cupfuls
+of sugar to each quart of berries. Place over a
+slow fire, and after boiling fifteen or twenty minutes,
+stirring only enough to keep from burning,
+remove and set away until cool enough to pour
+in a glass dish. Berries cooked this way will keep
+their shape, be transparent and a bright, pretty
+red.</p>
+
+
+<div class='center'><br /><b>MINCE MEAT</b></div>
+
+<p>The mince-meat takes some time to prepare,
+and is much better if made a week or two beforehand
+and allowed to stand in a tightly covered
+jar. Our small cook can help get ready the raisins,
+currants, citron, orange peel, and apples
+while the beef is boiling, and then will be delighted
+to do the chopping. To half a pound of lean beef,
+cooked until well done and chopped fine, add half
+a pound of chopped suet and one pound of
+chopped tart apples, prepared separately. To
+this put half a pound of currants, cleaned and
+dried, half a pound of seeded raisins, half a pound
+of citron, cut in small pieces, two cupfuls of light-brown<span class='pagenum'><a name="Page_112" id="Page_112">[112]</a></span>
+sugar, an even teaspoonful salt, half a teaspoonful
+each of ground cloves and allspice, one
+teaspoonful cinnamon, one-fourth teaspoonful
+grated nutmeg, one tablespoonful of finely broken
+dried orange peel, juice of one lemon, one pint of
+boiled cider. Boil slowly for an hour, add, if desired,
+one-half cupful of brandy, and then pack
+away in a crock in a cool place. This recipe, with
+full directions for mixing, should then be written
+out in the small cook-book, for although it may
+not be needed again for a long time, it will be
+ready for reference at any moment, ready for use
+without any doubt or trouble&mdash;and "the kind
+that mother used to make." Mince-meat is so fascinating,
+too, on account of all the good things
+that go into it, that scarcely anyone that ever
+made it right once can fail thereafter.</p>
+
+<p>Every girl should know how to make good pie
+crust, and as it is principally a matter of having
+the ingredients chilled from the ice-box, almost
+anyone can be successful by taking a little care.</p>
+
+<div class="figcenter" style="width: 397px;"><a name="Page_113" id="Page_113"></a>
+<img src="images/img124.jpg" width="397" height="600" alt="Making Pies" title="" />
+<span class="caption">Making Pies</span>
+</div>
+
+
+<div class='center'><br /><b>PLAIN PASTRY</b></div>
+
+<p>Sift one and one-half cupfuls of flour with one-half
+teaspoonful salt. Chop through this until
+like meal a half-cupful of chilled lard. Add just<span class='pagenum'><a name="Page_114" id="Page_114">[114]</a></span>
+enough ice-water to make a stiff dough, and turn
+out with as little handling as possible on a floured
+bread-board. Sprinkle on flour enough to keep
+from sticking to rolling-pin, and dividing into sections,
+roll to fit the size of the pie-pan. (Perforated
+tins are preferable.) Add filling, put on
+thinly-rolled top crust, with a few openings in
+center to emit steam, and bake about half an
+hour, after pressing the edges thoroughly together
+to keep in all juice. If desired shorter,
+three-quarters of a cupful of lard can be used,
+but the dough must be kept thoroughly chilled,
+and it is best made in a cold room.</p>
+
+
+<div class='center'><br /><b>SETTING THE TABLE</b></div>
+
+<p>Then, on Thursday morning begin the dinner
+in plenty of time, so there will be no hurry or confusion
+at the last moment. The table can be set
+early, the little maid being shown the silver required.
+At the right of each plate put the knife,
+soup spoon and necessary teaspoons; at the left
+the forks, three if a salad is served. The glass
+for water is placed to the right of the center, in
+line with the knife, and the napkin either directly
+in the center on the service-plate or to the left of
+the forks. If no flowers are available for table
+decorations, pile the fruit up attractively for a<span class='pagenum'><a name="Page_115" id="Page_115">[115]</a></span>
+centerpiece, using the small dishes of nuts and
+raisins at each end to balance.</p>
+
+<p>The vegetables next should be prepared. Trim
+off the long green ends of the celery and the discolored
+outside stalks, (which will make a nice
+cream of celery soup next day), and then instead
+of separating the remaining stalks, cut through
+the whole bunches into quarter sections or smaller.
+In this way each person gets part of the inside
+tender heart, and the celery is more attractive.</p>
+
+<p>When dinner is all ready, if there is no maid
+to help, the easiest way is to have the soup
+served and placed on the table just before calling
+out the guests. Then, when ready for the next
+course, our little cook can remove the soup plates,
+taking from the right side of each person, and
+bring on the dinner. When that is over, she
+must remove all the dishes before each one, clear
+the table of everything but the water glasses and
+the decorations, brush the cloth with a folded
+napkin and a plate to catch the crumbs, and
+lastly bring in the dessert. Every family has its
+own way as regards details, but a mother can
+very quickly get a child into the habit of being
+neat, careful and quiet about handling dishes.
+And she must always remember to proffer food
+on a tray, at the left.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_117" id="Page_117">[117]</a></span></p>
+<h2>CHAPTER XIII</h2>
+
+<div class='chaptertitle'>The Christmas Dinner Party</div>
+
+
+<p>Our little cook, after her experience at Thanksgiving,
+will probably be most eager to take part
+in the preparations for the Christmas dinner.
+Consult her now, as before; tell her all your ideas,
+get her suggestions, and then make all plans at
+least a week beforehand. Holidays should be
+holidays for the hostess as well as the guest, and
+can be made so by the choice of a dinner that is
+good and at the same time easily prepared. The
+suggested menu following will be found attractive
+enough for any party, and at the same time
+it is neither expensive nor very difficult to get
+ready.</p>
+
+<p>Let the little girl again make out the bill of
+fare and hang up in the kitchen for reference,
+make out her list for market and grocery, and
+help in the selection of the goose, the vegetables
+and the fruits. Thus she will learn the best kinds
+to buy and what they cost, and incidentally
+mother and daughter can have a regular little<span class='pagenum'><a name="Page_118" id="Page_118">[118]</a></span>
+lark out of the expedition and become better
+chums than in almost any other way.</p>
+
+
+<div class='center'><br />CHRISTMAS MENU<br />
+
+<span class='small'>MENU FOR CHRISTMAS DINNER</span><br />
+
+<br />
+<i>Raw Oysters</i>, <i>Horseradish</i><br />
+<br />
+<i>Roast Goose</i>    &nbsp; &nbsp; &nbsp;  &nbsp; &nbsp; &nbsp;  <i>Apple Sauce</i>    &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;   <i>Celery</i><br />
+<br />
+<i>Mashed Potatoes</i>&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; <i>Lima Beans</i><br />
+<br />
+<i>Tomato Jelly Salad</i><br />
+<br />
+<i>Plum Pudding</i><br />
+<br />
+<i>Fruit</i>&nbsp;&nbsp; &nbsp; &nbsp;  &nbsp; &nbsp; <i>Nuts</i>&nbsp;&nbsp; &nbsp; &nbsp;  &nbsp; &nbsp; <i>Raisins</i><br />
+<br />
+<i>Coffee</i><br />
+</div>
+
+<p>The first dish to make, strange to say, is the
+last one on the list, and the plum pudding is better
+if made several weeks before it is needed, and
+then simply steamed up again for a couple of
+hours just before serving. A fine old recipe that
+had been in a friend's family for years, was once
+given me, but as it filled six molds I reduced it to
+the following proportions, which is ample for a
+mold large enough for eight people:</p>
+
+
+<div class='center'><br /><b>PLUM PUDDING</b></div>
+
+<p>One-half cupful butter, three-quarters cupful
+sugar, one-quarter pound suet, two and one-half<span class='pagenum'><a name="Page_119" id="Page_119">[119]</a></span>
+cupfuls flour, one-half pound seeded raisins, one-half
+pound currants, one ounce citron, three eggs
+yolks and whites (beaten separately), one-half
+cupful milk, one-quarter cupful almonds (blanched
+and chopped fine), one-quarter cupful brandy (or
+boiled cider if preferred), one-half teaspoonful
+cloves, one-quarter teaspoonful nutmeg, one teaspoonful
+cinnamon.</p>
+
+<p>After getting all her ingredients out on the
+table and ready, the little cook should cream her
+butter and sugar, beat in yolks, add milk, and
+then stir in the flour alternately with the stiff
+whites. Then put in the brandy and spice, and
+last of all the fruit and nuts, dredged with a little
+flour. This should be well stirred, and then
+packed in a thoroughly greased covered mold
+and steamed for four hours.</p>
+
+
+<div class='center'><br /><b>HARD SAUCE</b></div>
+
+<p>Two kinds of sauce are nice for this pudding,
+served together. A hard sauce is made by creaming
+one-half cupful of butter in one cupful of
+fine sugar, adding half teaspoonful of brandy or
+vanilla and one teaspoonful cream and stirring
+until light and creamy. It can be set in a bowl
+of hot water at first to help make the butter
+cream, but after being beaten light should be set<span class='pagenum'><a name="Page_120" id="Page_120">[120]</a></span>
+in the cold to harden. A teaspoonful of this hard
+sauce is served on each portion of the pudding.</p>
+
+
+<div class='center'><br /><b>HOT SAUCE</b></div>
+
+<p>The following hot sauce is poured around:
+one-quarter cupful butter, one cupful sugar, one
+teaspoonful flour. Mix flour and sugar, add
+butter and one cupful cold water, and stir until
+it boils and thickens.   Flavor with nutmeg.</p>
+
+<p>The day before Christmas repeat the lesson in
+dressing a fowl, and let her make the stuffing
+from the recipe used before, only this time she
+should omit the sage or oysters and season with
+a small onion chopped fine.</p>
+
+
+<div class='center'><br /><b>APPLE SAUCE</b></div>
+
+<p>For the accompanying apple sauce, let her
+peel and quarter half a dozen tart apples, put on
+to cook in a cup of cold water, and when tender
+press through a colander, sweeten to taste, and
+then put in a pretty glass dish and grate nutmeg
+over the top. This should then be covered
+and set away until ready to be carried to the
+table.<span class='pagenum'><a name="Page_121" id="Page_121">[121]</a></span></p>
+
+
+<div class='center'><br /><b>OYSTERS ON THE HALF SHELL</b></div>
+
+<p>As we intended to have as little work as possible
+about this particular dinner, I have suggested
+raw oysters for the first course instead of a soup.
+Serve on the half-shell if you can get them that
+way, putting a little chopped ice on each plate to
+hold the shells in place, giving four or five oysters
+to each person, and putting one empty shell
+in the center to hold the horseradish or slice of
+lemon. If the oysters are opened at the market
+all you have to do is to see that they are kept on
+ice until served.</p>
+
+
+<div class='center'><br /><b>TOMATO JELLY SALAD</b></div>
+
+<p>For the tomato jelly salad, first boil together
+until very tender one quart can of tomatoes, one
+small sliced onion, six cloves, one-half cupful
+chopped celery. Strain through a jelly bag, season
+with salt and pepper, and add gelatin which
+has been dissolving in a few spoonfuls of cold
+water. As different brands vary, however, study
+the directions on the box in order to get the right
+amount to stiffen one quart of jelly.</p>
+
+<p>If the gelatin does not thoroughly melt with
+the warm tomato juice, set over the fire for a few<span class='pagenum'><a name="Page_122" id="Page_122">[122]</a></span>
+moments, and then pour into small molds (wine
+glasses or after-dinner coffee cups will serve
+nicely), and set away to harden over night. Next
+morning fix the required number of salad dishes
+with lettuce leaves or tender cabbage cut in
+strings, and turn out carefully the molded tomato
+jelly. Over the top of each drop a large spoonful
+of thick boiled dressing.</p>
+
+
+<div class='center'><br /><b>CHRISTMAS DECORATIONS</b></div>
+
+<p>A pretty idea for a Christmas table is to carry
+out as fully as possible a color scheme of red and
+green. The centerpiece, of course, should be of
+holly, and a novel one it will be if large beautiful
+pieces are put in the upper part of a double boiler
+and set out to freeze. I did this once by accident,
+and when I went for my holly there it was&mdash;imbedded
+in a solid block of ice. The shape
+of the oat-meal kettle, like a flowerpot, allowed
+the ice to turn out easily, and it could then be
+set on a plate and trimmed around the bottom
+with the holly leaves. A couple of bolts of red
+baby ribbon will be enough for streamers from
+the chandelier to each plate, at which should be
+a pretty piece of the holly&mdash;or better still, if you
+can get them, three or four red carnations for<span class='pagenum'><a name="Page_123" id="Page_123">[123]</a></span>
+each lady, and one for the buttonhole of each
+gentleman.</p>
+
+
+<div class='center'><br /><b>COLOR SCHEME</b></div>
+
+<p>To carry out this color plan, the oysters should
+be served with catsup and garnished with parsley,
+the tomato jelly be turned out on lettuce,
+the plum pudding (ablaze with a spoonful of alcohol)
+decorated with holly, and the candy&mdash;red
+and white peppermint wafers&mdash;tied with green
+baby ribbon.</p>
+
+<p>If the details of preparing the dinner have
+been followed out as I have suggested, and everything
+possible done the day before, on Christmas
+morning there will be little to do: the goose to
+put into the oven and roast, the potatoes to mash
+and the beans to dress, the plum pudding to heat
+up, the sauce to prepare, with the gravy and
+the coffee to make at the last moment. Our small
+cook of course has the celery cleaned preparatory
+to cutting up, and the nuts all cracked, and she
+can tie up the candy and assist with the decorations.
+Having helped set the table for the
+Thanksgiving party, she will feel perfectly competent
+to undertake the arrangement now, alone,
+and you, Mother, can say, "You have gotten
+along with everything so nicely, and remembered<span class='pagenum'><a name="Page_124" id="Page_124">[124]</a></span>
+so well, I will let you put on the dishes and silver
+all by yourself." Then when she reports
+that all is ready, look over the work yourself and
+see that it is all right. Possibly she will have
+misplaced some pieces, forgotten others, but if
+you point out the errors and have her remedy
+the mistakes herself, she will likely remember next
+time and make her table a well-appointed one.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_125" id="Page_125">[125]</a></span></p>
+<h2>CHAPTER XIV</h2>
+
+<div class='chaptertitle'>Delicious Home-Made Candies</div>
+
+
+<p>All children love to make candy, and the home-made
+kinds are much purer and better&mdash;besides
+being much cheaper&mdash;than those usually sold at
+the small confectionery stores. Every mother
+will do well to help her little daughter master
+this branch of cookery, for it will not only enable
+her to make wholesome sweets for the family when
+desired, but also to prepare a dainty box when
+she wishes to make an inexpensive present.</p>
+
+
+<div class='center'><br /><b>NUT CANDY</b></div>
+
+<p>For fine nut candy, have the child first pick
+out half a cupful of nut meats. Put on in a
+small saucepan two level cupfuls of light-brown
+sugar, one-half cupful of water, a level teaspoonful
+of butter and a tablespoonful of vinegar,
+and boil without stirring until the candy crackles
+when dropped in cold water. Pour into a well-buttered
+pie-pan that has been sprinkled with
+the nuts, and as soon as cool, mark into squares.<span class='pagenum'><a name="Page_126" id="Page_126">[126]</a></span></p>
+
+<div class="figcenter" style="width: 397px;">
+<a href="images/img137-big.jpg"><img src="images/img137.jpg" width="397" height="600" alt="Home-Made Chocolate Creams and Fudge" title="" /></a>
+<span class="caption">Home-Made Chocolate Creams and Fudge</span>
+</div><p><span class='pagenum'><a name="Page_127" id="Page_127">[127]</a></span></p>
+
+
+<div class='center'><br /><b>MAPLE FUDGE</b></div>
+
+<p>For delicious maple fudge, take one and one-half
+cupfuls of light-brown sugar, one cupful of
+maple sirup, half a cupful of milk, and a level
+teaspoonful of butter. Boil slowly until it makes
+a soft ball when rolled between the fingers in
+cold water, then set aside until cool. Then beat
+with a fork until a creamy, sugary mass, turn
+quickly on to a buttered plate and mark into
+squares. If the little cook finds it is soft from
+having been taken off a moment too soon, she
+will have to let it stand longer to turn to sugar,
+but the fudge that stands overnight will be particularly
+smooth.</p>
+
+
+<div class='center'><br /><b>CREAM CANDY</b></div>
+
+<p>Cream candy is made by boiling two cupfuls
+of granulated sugar, <i>without stirring</i>, with three-fourths
+cupful water, two tablespoonfuls vinegar
+and a teaspoonful of butter until brittle when
+dropped in cold water. Pour on to a buttered
+pan, but do not scrape the sugared edge of the
+kettle, and pull as soon as cool. If a little care
+is exercised in handling at first, it will not stick
+to the fingers. The butter or flour sometimes
+put on the hands to prevent this only spoils the<span class='pagenum'><a name="Page_128" id="Page_128">[128]</a></span>
+candy. When pulled perfectly white, cut with
+scissors into small cubes. The longer this stands,
+the more delicious it becomes, and if flavored with
+a few drops of essence of peppermint when first
+put on (so it can be well stirred through) and
+then put away when done in a glass jar for a
+couple of weeks, it will make delicate "after-dinner
+mint."</p>
+
+
+<div class='center'><br /><b>CHOCOLATE CREAMS</b></div>
+
+<p>Easy chocolate creams require two cupfuls of
+confectioner's sugar, with a few teaspoonfuls of
+milk to moisten enough to work like dough, and
+a quarter teaspoonful of vanilla. Knead well,
+and work out into small balls. Melt one square
+of unsweetened chocolate by first grating and
+then setting in a pan of hot water, and drop
+in the creams, one at a time. Roll around
+quickly with a fork, and lift on to a sheet of buttered
+paper. Put in a cool place to harden. Different
+flavorings can be used instead of all vanilla,
+and half an English walnut stuck on the top of
+each cream before the chocolate hardens will add
+to the attractiveness. Or, instead of dipping
+all the creams in the chocolate, they can be cut
+in half and wrapped around with figs or seeded<span class='pagenum'><a name="Page_129" id="Page_129">[129]</a></span>
+dates. They will grow more creamy if allowed
+to stand a day or two.</p>
+
+
+<div class='center'><br /><b>FUDGE</b></div>
+
+<p>Particularly smooth fudge is made in a way
+that seems strange until you try it. Take two
+cups of sugar, half a cup of milk, one tablespoonful
+of butter, a few drops of vanilla, and
+four tablespoonfuls of cocoa. Mix, and boil
+without stirring until it makes a soft ball when
+dropped in cold water. Remove from the fire,
+set aside until cool, then pour on to a buttered
+platter and beat with a silver fork until creamy.
+When you see it beginning to harden, quickly
+smooth out and mark in squares.</p>
+
+
+<div class='center'><br /><b>MOLASSES TAFFY</b></div>
+
+<p>All little children like this, and it is easily
+made. To two cups of molasses, add one cup
+of sugar, two tablespoons of butter, and boil until
+brittle when dropped in cold water. Add
+then one-fourth teaspoonful of soda, stir through
+and pour on buttered tins. When cool enough
+to handle pull to a light color, cut in sticks, and
+lay on oiled paper to harden. This is good
+flavored with a few drops of peppermint, but
+do not get in too much.<span class='pagenum'><a name="Page_130" id="Page_130">[130]</a></span></p>
+
+
+<div class='center'><br /><b>STUFFED DATES</b></div>
+
+<p>Stuffed dates are a most wholesome sweet, and
+quickly made, too. The dates must first be
+picked apart, washed in warm water and dried
+in an old napkin. Remove the seed from each
+with a sharp knife, slip a nut in its place, press
+together, and sift over with granulated sugar.
+Leave standing a while on oiled paper to become
+firm. They are nice served at the end of a dinner,
+with the dessert and coffee.</p>
+
+
+<div class='center'><br /><b>SALTED NUTS</b></div>
+
+<p>Salted nuts, used so much, are usually placed
+on the table when it is set, and passed during the
+meal. They are very expensive if bought ready
+for use, but quite inexpensive made at home.
+Either almonds or peanuts can be used, but the
+almonds must first be dropped in boiling water
+long enough to loosen the skins, which will slip
+off easily in a cloth. Melt half a teaspoonful
+of butter in a pie-pan, pour in a cup of nut
+meats, stir enough to cover with the oil, and
+brown in the oven. Remove, and rub dry with
+a soft cloth, and sprinkle with fine salt.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_131" id="Page_131">[131]</a></span></p>
+<h2>CHAPTER XV</h2>
+
+<div class='chaptertitle'>Preserving</div>
+
+
+<p>I should not feel the series of lessons complete
+without a word to the mothers about how to interest
+their girls in this important part of cooking.
+It is so easily done, and my own little
+daughters took such pleasure in the work, that
+I hope every woman will let her child try putting
+up at least one kind of fruit. The first
+step, however, is to get the fruit jars and glasses
+all conveniently at hand, clean and dry, with
+fresh rubbers for the tops.</p>
+
+<div class="figcenter" style="width: 600px;"><a name="Page_132" id="Page_132"></a>
+<img src="images/img143.jpg" width="600" height="418" alt="Marking the Preserves" title="" />
+<span class="caption">Marking the Preserves</span>
+</div>
+
+
+<div class='center'><br /><b>CANNED PEARS AND PEACHES</b></div>
+
+<p>Peaches and pears should be thinly peeled and
+halved, then dropped into a thick sirup made by
+boiling four parts granulated sugar to one part
+water. The fruit juice will thin this considerably,
+but the fruit should be boiled gently until
+thoroughly cooked and transparent. Then lift<span class='pagenum'><a name="Page_133" id="Page_133">[133]</a></span>
+it carefully into the jars, set in a pan of boiling
+water, out of a draft, to avoid breaking, pack
+to the top, and fill to overflowing with the sirup.
+Screw tops on immediately as tight as possible.
+This is the great secret of successful canning.</p>
+
+
+<div class='center'><br /><b>PRESERVED PLUMS</b></div>
+
+<p>Damson plums make a rich, old-fashioned preserve
+if washed, pricked, and allowed to stand a
+few hours, mixed with an equal quantity of sugar&mdash;pound
+for pound&mdash;then put on the stove where
+they will gently simmer until cooked down quite
+thick. They must be watched carefully, however,
+to prevent scorching. Such rich fruit is
+best put up in pint jars, as usually only a small
+quantity is needed at a time.</p>
+
+
+<div class='center'><br /><b>CANNED CHERRIES</b></div>
+
+<p>Seed the cherries after washing them, watching
+carefully to see that none are wormy, and measure.
+Take half the quantity of sugar, moisten with
+just enough water to melt, boil to a thick syrup,
+and then add the cherries. Cook fifteen minutes,
+and seal.<span class='pagenum'><a name="Page_134" id="Page_134">[134]</a></span></p>
+
+
+<div class='center'><br /><b>RASPBERRY JAM</b></div>
+
+<p>Pick over the berries, measure, wash and then
+crush. Put on to boil, and cook ten minutes, stirring
+to keep from sticking to the pan. Then add
+three-quarters the amount of heated sugar, cook
+twenty minutes longer and pour into small jars,
+or in glasses that can be covered with paraffin
+as soon as the jam is cold.</p>
+
+
+<div class='center'><br /><b>BAR-LE-DUC CURRANTS</b></div>
+
+<p>Wash, stem, and measure the currants. Take
+three-quarters the amount of sugar, moisten with
+barely enough water to melt, boil to a thick syrup,
+turn in the currants, and cook twenty minutes.
+Pour into small glasses, and as soon as cool cut
+rounds of white paper to fit tops, wet in brandy,
+and lay over the fruit. Cut larger circles of the
+paper, wet thoroughly on one side with white of
+egg, and paste over the glass carefully, to make
+air-tight. This sounds like going back to the
+days of our grandmothers, but these currants
+are too rich to be put up in larger quantities,
+and jelly tumblers do not have tight tops.</p>
+
+
+<div class='center'><br /><b>APPLE JELLY</b></div>
+
+<p>First peel and core sound sour apples, and<span class='pagenum'><a name="Page_135" id="Page_135">[135]</a></span>
+put on to stew with just enough water to cover.
+Cook until the apples are almost a mush, put in
+a jelly-bag, and let hang overnight. Do not
+squeeze. Next day measure the juice and let
+boil twenty minutes, skimming whenever necessary.
+While it is cooking, heat an equal quantity
+of granulated sugar in the oven and stir it
+in. Cook five minutes longer, or until the jelly
+forms when dropped on a cold saucer. Stand
+jelly glasses in a dripping-pan, surround with
+boiling water, pour in the jelly, and set aside
+until firm. When solid, if covered with one-quarter
+inch of melted paraffin, it will not mould, nor
+will tin covers be necessary.</p>
+
+
+<div class='center'><br /><b>CRAB APPLE JELLY</b></div>
+
+<p>Crab apple jelly is made in the same way as
+the apple jelly, but the fruit is simply wiped off
+and quartered,&mdash;not peeled.</p>
+
+
+<div class='center'><br /><b>GRAPE JELLY</b></div>
+
+<p>Pick grapes from the stem, wash, crush, and
+boil twenty minutes. Then put in jelly-bag to
+drip overnight, but do not squeeze. Next day
+measure juice, boil ten minutes, add an equal
+amount of sugar that has been warming, boil<span class='pagenum'><a name="Page_136" id="Page_136">[136]</a></span>
+three minutes, or until a drop jellies on a cold
+dish, then turn into glasses.</p>
+
+<p>About half as much juice as drips will be left
+in the bag, and it can afterward be squeezed out
+and boiled separately, (for it will be cloudy), or
+the entire contents of the jelly-bag can be put
+through the colander, sweetened and spiced to
+taste, and cooked until of the desired thickness.
+This makes a nice marmalade.</p>
+
+
+<div class='center'><br /><b>FRUIT COMBINATION</b></div>
+
+<p>At a time when other fruits are very high,
+the plain apple jelly, so delicate in flavor itself,
+can be mixed when ready to pour with any kind
+of preserved fruit, ready to be put up, even in
+the proportion of one-fourth, and it will not be
+noticeable. Since the pure food law went into
+effect and manufacturers have had to print their
+formulas on the bottles, we have been able to
+gather a few trade secrets; and one of our best-known
+firms has this admission on its jam labels:</p>
+
+<p>"These goods are compounded from forty per
+cent, each fresh fruit and granulated sugar, with
+addition of ten per cent. each fresh apple juice
+and corn sirup, to prevent crystallization."</p>
+
+<p>Their jams are very good, but why pay twenty<span class='pagenum'><a name="Page_137" id="Page_137">[137]</a></span>
+cents a pound for a mixture of apple juice and
+corn sirup?</p>
+
+<p>And only forty per cent. fresh fruit!</p>
+
+<p>Really, though, this fine apple jelly is quite
+a valuable addition to such strong fruits as
+quinces, or such watery ones as strawberries.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_139" id="Page_139">[139]</a></span></p>
+<h2>CHAPTER XVI</h2>
+
+<div class='chaptertitle'>Sandwiches and Drinks</div>
+
+
+<div class='center'><br /><b>SANDWICHES OF CHICKEN OR MEAT</b></div>
+
+<p>For picnics, school luncheons, and her evening
+parties my little maid will want sandwiches, and
+there are many kinds easily made. And generally
+she will want the bread cut very thin and spread
+with soft butter. For ordinary occasions she may
+use any kind of meat she happens to find in the
+house, slicing it if she can, then seasoning with
+mustard, or else putting it through the grinder
+and seasoning with mustard, a small minced pickle,
+or finely chopped sweet green pepper. In using
+the ground meat, however, rub it to a paste with
+the butter intended for the bread, and it will
+spread more easily.</p>
+
+
+<div class='center'><br /><b>HAM SANDWICHES</b></div>
+
+<p>To be particularly nice, mince the ham, cream
+with the butter, season with mustard, spread on<span class='pagenum'><a name="Page_140" id="Page_140">[140]</a></span>
+one slice of bread, cover with a crisp lettuce leaf,
+add the top slice of bread, then cut in triangles.</p>
+
+
+<div class='center'><br /><b>LETTUCE SANDWICHES</b></div>
+
+<p>On thin slices of buttered bread lay a fresh leaf
+of lettuce, and spread with salad dressing, before
+adding top slice.</p>
+
+
+<div class='center'><br /><b>OLIVE AND CHEESE SANDWICHES</b></div>
+
+<p>These are especially good for afternoon tea or
+parties. Butter the bread each time before slicing,
+so it can be cut very thin without breaking.
+Spread with cream cheese that has been rubbed to
+a paste with cream, and sprinkle with chopped
+olives. Cut in fancy shapes.</p>
+
+
+<div class='center'><br /><b>RAISIN SANDWICHES</b></div>
+
+<p>Spread thinly sliced brown bread with butter
+first, then with raisins, seeded and chopped.</p>
+
+
+<div class='center'><br /><b>CRACKER SANDWICHES</b></div>
+
+<p>Butter graham crackers, and spread with
+chopped and mixed nuts and raisins. Or, take
+square soda crackers, sprinkle with sugar and cinnamon,<span class='pagenum'><a name="Page_141" id="Page_141">[141]</a></span>
+and toast a light brown. The latter,
+served hot, are also very nice for afternoon tea.</p>
+
+<hr style="width: 45%;" />
+
+<p>Though children should not be allowed to
+drink tea and coffee, (and young people are better
+off without them,) every little maid should
+be taught how to prepare these drinks for the
+grown-ups, most of whom are apt to be critical.</p>
+
+
+<div class='center'><br /><b>TEA</b></div>
+
+<p>First, find out the kind your friends like if
+you possibly can, and do not give Ceylon to a
+lover of uncolored Japan! Then have fresh
+boiling water, and scald out your teapot, which
+should be earthenware or china. While it is still
+hot, put in the tea, a teaspoonful for each cup
+if you use the ordinary kinds, but only half a
+teaspoonful of some of the strong black varieties.
+Pour on immediately the required amount of boiling
+water, and set in a warm place, or cover with
+a cozy for five minutes. If desired cold, then
+pour off the grounds, and when cool enough, put
+in the ice box or serve at once with chopped ice.
+Never boil tea, nor allow to stand on the leaves
+very long, as it draws out the injurious tannin,
+besides impairing the flavor. A thin slice of<span class='pagenum'><a name="Page_142" id="Page_142">[142]</a></span>
+lemon in each glass improves the taste as well
+as the looks.</p>
+
+
+<div class='center'><br /><b>COFFEE</b></div>
+
+<p>People have different ways of making coffee,
+but a very easy one is to measure out a tablespoonful
+of ground coffee for each cup desired,
+tie up in a square cheesecloth, and cover with
+an equal number of cups of boiling water.
+Set on the stove where it will keep just below
+the boiling point, for three minutes, then pour
+and serve with cream and sugar. But to make
+this way, grind very fine. If your friends prefer
+boiled coffee, however, measure out a tablespoonful
+for each person, moisten well with part
+of the white of an egg, cover with one cup of
+cold water, and when that boils, add rest of the
+required amount from your boiling teakettle.
+Cook for five minutes, then settle with a third of
+a cup of cold water, and place where it will not
+boil up again. This will make one cupful apiece.</p>
+
+
+<div class='center'><br /><b>COCOA</b></div>
+
+<p>Cool drinks are most welcomed in hot weather,
+and several kinds are quite nice for little girls
+to make. Iced cocoa requires for each person<span class='pagenum'><a name="Page_143" id="Page_143">[143]</a></span>
+half a glass of milk and half a glass of water,
+heated to the boiling point. Mix in a cup a
+round teaspoonful of cocoa with one round spoonful
+of sugar, and dissolve with the hot milk.
+Then put together in the kettle, boil gently several
+minutes, and flavor with a drop or two of
+vanilla before taking from the fire. After cooling,
+place on ice, and when ready to serve, pour
+in glasses over ice, and cover the top with sweetened
+whipped cream. Delicious hot, however.</p>
+
+
+<div class='center'><br /><b>GRAPE JUICE</b></div>
+
+<p>Grape-juice is the most nourishing kind of a
+fruit drink, and every family ought to put up
+enough in the fall when grapes are plentiful and
+cheap to last all winter. First pick the fruit
+from the stem, wash and put on in water enough
+to cover. Cook until the grapes lose their form,
+put in a jelly-bag, and let them hang overnight.
+Next day measure, and put on to boil with half
+as much sugar. Cook for five minutes and put
+at once into air-tight bottles. When ready to
+serve, either dilute with a small quantity of water
+or pour on chopped ice.</p>
+
+
+<div class='center'><br /><b>LEMONADE</b></div>
+
+<p>A most refreshing beverage on a very warm<span class='pagenum'><a name="Page_144" id="Page_144">[144]</a></span>
+day is a lemonade made from the juice of two
+lemons, a half cupful of sugar and eight glasses
+of water, to which is added the pulp of a small
+grapefruit that has been removed with a sharp-edged
+teaspoon. Fill up glasses with shaved ice.</p>
+
+
+<div class='center'><br /><b>FRUIT SYRUPS</b></div>
+
+<p>During the canning season often a small quantity
+of rich juice will be left. If this is strained
+through a cloth and bottled boiling hot, it will
+make a splendid drink, diluted with water and
+served iced.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_145" id="Page_145">[145]</a></span></p>
+<h2>CHAPTER XVII</h2>
+
+<div class='chaptertitle'>A Few More Desserts</div>
+
+
+<div class="figcenter" style="width: 500px;">
+<a href="images/img156-big.jpg"><img src="images/img156.jpg" width="500" height="374" alt="Marshmallow Cream" title="" /></a>
+<span class="caption">Marshmallow Cream</span>
+</div>
+
+<p>Before closing, let us consider some simple
+every day desserts that every little cook should
+know how to make. And first comes</p>
+
+
+<div class='center'><br /><b>BREAD PUDDING</b></div>
+
+<p>For a small family, take a quart baking dish,
+cover the bottom with broken bread, sprinkle with<span class='pagenum'><a name="Page_146" id="Page_146">[146]</a></span>
+raisins or currants, dot with tiny lumps of butter,
+and then repeat the process. Over this second
+layer pour a custard made by beating very
+light two eggs, adding two cups of milk, a pinch
+of salt, half a cupful of sugar, and a little grated
+nutmeg. Bake until a light brown on top, and
+serve with cream and sugar.</p>
+
+
+<div class='center'><br /><b>BROWN BETTY</b></div>
+
+<p>Butter thin slices of bread, line the bottom of
+the pudding dish, add a layer of sliced apples,
+sprinkle with sugar and cinnamon, and repeat
+these layers until the dish is full. Cover with a
+tin lid and bake twenty minutes, then remove lid
+and leave until brown on top. The cover is necessary
+to keep in the moisture, as the juice of
+the apples is the only liquid. Serve with cream
+and sugar, or hot sauce.</p>
+
+
+<div class='center'><br /><b>COTTAGE PUDDING</b></div>
+
+<p>Cream one-third of a cup of butter with three-fourths
+of a cup of sugar, add one egg, beaten
+very light, one cup of milk, and two cups of
+flour sifted with two teaspoonfuls of baking powder.
+Stir thoroughly and bake in a shallow pan.
+Cut in squares and serve hot, with hot chocolate
+or lemon sauce.<span class='pagenum'><a name="Page_147" id="Page_147">[147]</a></span></p>
+
+
+<div class='center'><br /><b>LEMON SAUCE</b></div>
+
+<p>Make a syrup by boiling for five minutes one
+cup of sugar with one-quarter cup of water and
+a teaspoonful of butter. Removing from the
+fire, add the strained juice of half a lemon.</p>
+
+
+<div class='center'><br /><b>FRUIT BATTER PUDDING</b></div>
+
+<p>Take one cup of flour, half a teaspoonful of
+salt, and one-half teaspoonful baking-powder,
+sifted well, half a cupful of sugar, and stir to a
+smooth batter with half cup of milk. Add one
+tablespoonful of melted butter, and two eggs,
+beaten light, then pour into a buttered pudding
+dish over two cupfuls of fresh fruit, either berries,
+sliced apples, bananas or peaches, and bake
+slowly half an hour. Serve immediately with hot
+pudding sauce, flavored with nutmeg.</p>
+
+
+<div class='center'><br /><b>SPONGE CAKE</b></div>
+
+<p>Beat very light the yolks of three eggs, add
+one cup of sugar, half a cup of cold water, one
+and one-half cups of flour sifted several times
+with two scant teaspoonfuls of baking powder,
+flavor with half a teaspoonful of lemon extract,
+and lastly fold in the stiff whites. Bake in a
+sheet from thirty to forty minutes.<span class='pagenum'><a name="Page_148" id="Page_148">[148]</a></span></p>
+
+<div class="figcenter" style="width: 600px;">
+<a href="images/img159-big.jpg"><img src="images/img159.jpg" width="600" height="415" alt="Charlotte Russe" title="" /></a>
+<span class="caption">Charlotte Russe</span>
+</div>
+
+
+<div class='center'><br /><b>CHARLOTTE RUSSE</b></div>
+
+<p>Cut sponge cake into narrow strips, or use
+lady fingers, to line a glass bowl or individual
+glass cups as preferred. Fill center with
+whipped cream, for which directions are given
+elsewhere, and garnish top with Maraschino cherries.
+Prepare at the last moment before dinner,
+as the cake is apt to become soaked if left
+standing long.</p>
+
+
+<div class='center'><br /><b>MARSHMALLOW CREAM</b></div>
+
+<p>Whip thick half a pint of cream, add two tablespoonfuls<span class='pagenum'><a name="Page_149" id="Page_149">[149]</a></span>
+of confectioner's sugar, one white of
+egg, beaten stiff, one-quarter of a pound of
+marsh-mallows cut in small pieces, two tablespoonfuls
+of chopped nuts, and half a teaspoonful
+of vanilla. Mix up lightly, and pile on the
+split halves of little cakes baked in heart-shaped
+pans. Place a Maraschino cherry in the center
+of each, pierce with a candy arrow, and pour
+a thickened cherry syrup around for a sauce.
+This dessert might also be called Bleeding Hearts.</p>
+
+
+<div class='center'><br /><b>APPLE DUMPLINGS</b></div>
+
+<p>Sift two cups of flour with two teaspoonfuls
+of baking powder and half a teaspoonful of salt,
+work into it two tablespoonfuls of lard until
+"mealy," add one cup of milk, and stir with a
+fork as little as possible to make a smooth dough.
+Turn out on a floured board, roll out thin, cut
+in squares, place in the center of each half of
+a sour apple, sprinkle with a little sugar and
+ground cinnamon, cover with the dough, place
+in a pie pan and bake slowly half an hour. Serve
+with cream and sugar or hot sauce as preferred.</p>
+
+
+<div class='center'><br /><b>STRAWBERRY SHORTCAKE INDIVIDUAL</b></div>
+
+<p>Make crust as directed for apple dumplings,<span class='pagenum'><a name="Page_150" id="Page_150">[150]</a></span>
+turn on to a floured board, cut out with a biscuit
+cutter and bake twenty minutes in a hot oven.
+On removing, break each biscuit in half, butter,
+place the lower piece in a saucer, cover with
+sweetened crushed berries, put on the top half,
+and pour the crushed berries over all. Or, if
+preferred for a nice company dessert, drop a
+big spoonful of whipped cream on top of each
+biscuit, and stick a fine whole berry in the center.</p>
+
+
+<div class='center'><br /><b>PRUNE WHIP</b></div>
+
+<p>Soak half a pound of prunes over night, then
+stew half an hour and sweeten with half a cupful
+of sugar. When cool, cut in small pieces or put
+through the colander, and stir in to the stiffly
+beaten whites of five eggs, with half a cupful of
+granulated sugar. Pour into a buttered pudding
+dish, bake half an hour in a slow oven, and
+serve at once, before it begins to go down, with
+thick cream.</p>
+
+
+<div class='center'><br /><b>LEMON PIE</b></div>
+
+<p>Make paste as directed before, line a deep
+pie pan, prick the bottom to keep from blistering,
+and bake in a hot oven about ten minutes.
+Remove and fill immediately with the following
+preparations:<span class='pagenum'><a name="Page_151" id="Page_151">[151]</a></span></p>
+
+<p>Mix three tablespoonfuls of cornstarch with one
+cup of sugar, add two-thirds of a cup of boiling
+water, and one teaspoonful of butter, and cook
+five minutes, stirring all the time. Then pour
+on to the beaten yolks of two eggs, flavor with
+the strained juice and grated rind of one lemon,
+and fill the shell. Bake until the crust is brown,
+then cover with the meringue, and set back long
+enough to color lightly.</p>
+
+
+<div class='center'><br /><b>MERINGUE</b></div>
+
+<p>Beat two whites very stiff, stir in slowly half
+a cupful of powdered sugar, and spread on with
+a knife or apply through a pastry tube. It will
+take some time to stir in the sugar slowly
+enough, but it must be well mixed, then baked
+until a delicate brown.</p>
+
+
+<div class='center'><br /><b>APPLE PIE</b></div>
+
+<p>Line a pie tin with the crust, fill with sliced
+sour apples, sprinkle thickly with sugar, flavor
+with nutmeg, cover with the crust, making an
+opening in the center to emit the steam, press
+closely together and trim around the edge, and
+bake in a moderate oven about three-quarters of
+an hour.</p>
+
+
+
+<hr style="width: 65%;" /><p><span class='pagenum'><a name="Page_153" id="Page_153">[153]</a></span></p>
+<h2>INDEX</h2>
+
+
+<div>
+Apple Dumplings, <a href="#Page_149">149</a><br />
+<span style="margin-left: 1em;">Fritters, <a href="#Page_68">68</a></span><br />
+<span style="margin-left: 1em;">Jelly, <a href="#Page_134">134</a></span><br />
+<span style="margin-left: 1em;">Pie, <a href="#Page_151">151</a></span><br />
+<span style="margin-left: 1em;">Sauce, <a href="#Page_120">120</a></span><br />
+<span style="margin-left: 1em;">Pie, <a href="#Page_151">151</a></span><br />
+<span style="margin-left: 1em;">Tapioca, <a href="#Page_104">104</a></span><br />
+<span style="margin-left: 1em;">Baked, <a href="#Page_4">4</a></span><br />
+<br />
+Apples, Baked, <a href="#Page_4">4</a><br />
+<br />
+Asparagus, <a href="#Page_57">57</a><br />
+<span style="margin-left: 1em;">Soup, <a href="#Page_27">27</a></span><br />
+<br />
+<br />
+Bacon and Eggs, <a href="#Page_11">11</a><br />
+<br />
+Baked Beans, <a href="#Page_56">56</a><br />
+<br />
+Baked Ham, <a href="#Page_39">39</a><br />
+<br />
+Baking Preparations, <a href="#Page_81">81</a><br />
+<br />
+Banana Fritters, <a href="#Page_68">68</a><br />
+<br />
+Bar-le-Duc, <a href="#Page_16">16</a>, <a href="#Page_134">134</a><br />
+<br />
+Beans, Baked, <a href="#Page_56">56</a><br />
+<span style="margin-left: 1em;">Dried Lima, <a href="#Page_55">55</a></span><br />
+<span style="margin-left: 1em;">Fresh Lima, <a href="#Page_59">59</a></span><br />
+<span style="margin-left: 1em;">String, <a href="#Page_59">59</a></span><br />
+<span style="margin-left: 1em;">Wax, <a href="#Page_59">59</a></span><br />
+<br />
+Beef, Dried, <a href="#Page_42">42</a><br />
+<span style="margin-left: 1em;">Hash, <a href="#Page_41">41</a></span><br />
+<span style="margin-left: 1em;">Roast, <a href="#Page_44">44</a></span><br />
+<span style="margin-left: 1em;">Steak, <a href="#Page_40">40</a></span><br />
+<span style="margin-left: 1em;">Stew, Brown, <a href="#Page_39">39</a></span><br />
+<br />
+Beets, <a href="#Page_60">60</a><br />
+<br />
+Beverages, Cocoa, <a href="#Page_142">142</a><br />
+<span style="margin-left: 1em;">Coffee, <a href="#Page_142">142</a></span><br />
+<span style="margin-left: 1em;">Fruit Syrup, <a href="#Page_144">144</a></span><br />
+<span style="margin-left: 1em;">Grape Juice, <a href="#Page_143">143</a></span><br />
+<span style="margin-left: 1em;">Lemonade, <a href="#Page_143">143</a></span><br />
+<span style="margin-left: 1em;">Tea, <a href="#Page_141">141</a></span><br />
+<br />
+Biscuit, Baking Powder, <a href="#Page_3">3</a><br />
+<span style="margin-left: 1em;">Light, <a href="#Page_94">94</a></span><br />
+<br />
+Blue Fish, <a href="#Page_33">33</a><br />
+<br />
+Bread, <a href="#Page_93">93</a><br />
+<span style="margin-left: 1em;">Pudding, <a href="#Page_145">145</a></span><br />
+<br />
+Brown Beef Stew, <a href="#Page_39">39</a><br />
+<br />
+Brown Betty, <a href="#Page_146">146</a><br />
+<br />
+<br />
+Cabbage, Boiled, <a href="#Page_55">55</a><br />
+<span style="margin-left: 1em;">Salad, <a href="#Page_21">21</a></span><br />
+<br />
+Cake, Chocolate, <a href="#Page_91">91</a><br />
+<span style="margin-left: 1em;">Citron, <a href="#Page_90">90</a></span><br />
+<span style="margin-left: 1em;">Devil's Food, <a href="#Page_91">91</a></span><br />
+<span style="margin-left: 1em;">Directions for Making, <a href="#Page_84">84</a></span><br />
+<span style="margin-left: 1em;">Ginger Bread, <a href="#Page_87">87</a></span><br />
+<span style="margin-left: 1em;">Ginger Cookies, <a href="#Page_86">86</a></span><br />
+<span style="margin-left: 1em;">Gold, <a href="#Page_90">90</a></span><br />
+<span style="margin-left: 1em;">Nut, <a href="#Page_91">91</a></span><br />
+<span style="margin-left: 1em;">Spice, <a href="#Page_87">87</a></span><br />
+<span style="margin-left: 1em;">Sponge, <a href="#Page_147">147</a></span><br />
+<span style="margin-left: 1em;">Tea, <a href="#Page_82">82</a></span><br />
+<span style="margin-left: 1em;">White, <a href="#Page_88">88</a></span><br />
+<br />
+Candies, Chocolate Creams, <a href="#Page_128">128</a><br />
+<span style="margin-left: 1em;">Cream Taffy, <a href="#Page_127">127</a></span><br />
+<span style="margin-left: 1em;">Fudge (Chocolate), <a href="#Page_129">129</a></span><br />
+<span style="margin-left: 1em;">Fudge (Maple), <a href="#Page_127">127</a></span><br />
+<span style="margin-left: 1em;">Molasses Taffy, <a href="#Page_129">129</a></span><br />
+<span style="margin-left: 1em;">Nut Candy, <a href="#Page_125">125</a></span><br />
+<span style="margin-left: 1em;">Stuffed Dates, <a href="#Page_130">130</a></span><br />
+<br />
+Canned Fruit, Berries, <a href="#Page_133">133</a><br />
+<span style="margin-left: 1em;">Cherries, <a href="#Page_133">133</a></span><br />
+<span style="margin-left: 1em;">Currants, <a href="#Page_134">134</a></span><br />
+<span style="margin-left: 1em;">Peaches, <a href="#Page_131">131</a></span><br />
+<span style="margin-left: 1em;">Pears, <a href="#Page_131">131</a></span><br />
+<span style="margin-left: 1em;">Plums, <a href="#Page_133">133</a></span><br />
+<br />
+Carrots, <a href="#Page_53">53</a><br />
+<br />
+<span class='pagenum'><a name="Page_154" id="Page_154">[154]</a></span>Casserole of Rice, <a href="#Page_74">74</a><br />
+<br />
+Cauliflower, <a href="#Page_60">60</a><br />
+<br />
+Charlotte Russe, <a href="#Page_148">148</a><br />
+<br />
+Chicken, Creamed, <a href="#Page_17">17</a><br />
+<span style="margin-left: 1em;">Croquettes, <a href="#Page_18">18</a></span><br />
+<span style="margin-left: 1em;">Salad, <a href="#Page_18">18</a></span><br />
+<br />
+Chocolate, Cake, <a href="#Page_91">91</a><br />
+<span style="margin-left: 1em;">Creams, <a href="#Page_128">128</a></span><br />
+<span style="margin-left: 1em;">Ice Cream, <a href="#Page_100">100</a></span><br />
+<span style="margin-left: 1em;">Sauce (Hot), <a href="#Page_106">106</a></span><br />
+<span style="margin-left: 1em;">French, <a href="#Page_100">100</a></span><br />
+<br />
+Chops, Lamb, <a href="#Page_37">37</a><br />
+<span style="margin-left: 1em;">Pork, <a href="#Page_38">38</a></span><br />
+<br />
+Christmas Decorations, <a href="#Page_122">122</a><br />
+<span style="margin-left: 1em;">Menu, <a href="#Page_118">118</a></span><br />
+<br />
+Citron Cake, <a href="#Page_90">90</a><br />
+<span style="margin-left: 1em;">Custard, <a href="#Page_102">102</a></span><br />
+<br />
+Cocoa, <a href="#Page_142">142</a><br />
+<br />
+Codfish, Creamed, <a href="#Page_34">34</a><br />
+<br />
+Coffee, <a href="#Page_142">142</a><br />
+<br />
+Compote of Rice (with Fruit), <a href="#Page_75">75</a><br />
+<br />
+Cookies, Ginger, <a href="#Page_86">86</a><br />
+<br />
+Corn Bread, <a href="#Page_5">5</a><br />
+<span style="margin-left: 1em;">On the Cob, <a href="#Page_61">61</a></span><br />
+<span style="margin-left: 1em;">Oysters (or Fritters), <a href="#Page_62">62</a></span><br />
+<br />
+Cornstarch Pudding, <a href="#Page_103">103</a><br />
+<br />
+Cottage Cheese, <a href="#Page_14">14</a><br />
+<span style="margin-left: 1em;">Pudding, <a href="#Page_146">146</a></span><br />
+<br />
+Crab Apple Jelly, <a href="#Page_135">135</a><br />
+<br />
+Cranberry Sauce, <a href="#Page_111">111</a><br />
+<br />
+Cream Sauce (See White Sauce)<br />
+<br />
+Cream Taffy, <a href="#Page_127">127</a><br />
+<br />
+Croquettes, Chicken, <a href="#Page_18">18</a><br />
+<br />
+Cucumber Jelly, <a href="#Page_58">58</a><br />
+<br />
+Currant Bar-le-Duc, <a href="#Page_134">134</a><br />
+<br />
+Custard, Baked Citron, <a href="#Page_102">102</a><br />
+<br />
+<br />
+Desserts, Apple Dumplings, <a href="#Page_149">149</a><br />
+<span style="margin-left: 1em;">Baked Custard (Citron), <a href="#Page_102">102</a></span><br />
+<span style="margin-left: 1em;">Bar-le-Duc, <a href="#Page_16">16</a> and 134</span><br />
+<span style="margin-left: 1em;">Bread Pudding, <a href="#Page_145">145</a></span><br />
+<span style="margin-left: 1em;">Brown Betty, <a href="#Page_146">146</a></span><br />
+<span style="margin-left: 1em;">Charlotte Russe, <a href="#Page_148">148</a></span><br />
+<span style="margin-left: 1em;">Chocolate Ice Cream, <a href="#Page_100">100</a></span><br />
+<span style="margin-left: 1em;">Citron Custard, <a href="#Page_102">102</a></span><br />
+<span style="margin-left: 1em;">Cornstarch Pudding, <a href="#Page_103">103</a></span><br />
+<span style="margin-left: 1em;">Cottage Pudding, Lemon Sauce, <a href="#Page_146">146</a></span><br />
+<span style="margin-left: 1em;">Floating Island, <a href="#Page_95">95</a></span><br />
+<span style="margin-left: 1em;">French Ice Cream, <a href="#Page_100">100</a></span><br />
+<span style="margin-left: 1em;">Fruit Batter Pudding, <a href="#Page_147">147</a></span><br />
+<span style="margin-left: 1em;">Fruit Ice, <a href="#Page_100">100</a></span><br />
+<span style="margin-left: 1em;">Fruit Jelly, <a href="#Page_97">97</a></span><br />
+<span style="margin-left: 1em;">Lemon Ice, <a href="#Page_102">102</a></span><br />
+<span style="margin-left: 2em;">Jelly, <a href="#Page_96">96</a></span><br />
+<span style="margin-left: 2em;">Pie, <a href="#Page_150">150</a></span><br />
+<span style="margin-left: 1em;">Marshmallow Cream, <a href="#Page_148">148</a></span><br />
+<span style="margin-left: 1em;">Mince Pie, <a href="#Page_111">111</a></span><br />
+<span style="margin-left: 1em;">Nuts, <a href="#Page_99">99</a></span><br />
+<span style="margin-left: 1em;">Plum Pudding, <a href="#Page_118">118</a></span><br />
+<span style="margin-left: 1em;">Prune Whip, <a href="#Page_150">150</a></span><br />
+<span style="margin-left: 1em;">Raisin Tapioca, <a href="#Page_104">104</a></span><br />
+<span style="margin-left: 1em;">Rice Pudding, <a href="#Page_76">76</a></span><br />
+<span style="margin-left: 1em;">Strawberry Mousse, <a href="#Page_101">101</a></span><br />
+<span style="margin-left: 1em;">Strawberry Shortcake, <a href="#Page_149">149</a></span><br />
+<span style="margin-left: 1em;">Tapioca Custard, <a href="#Page_105">105</a></span><br />
+<span style="margin-left: 2em;">Raisin, <a href="#Page_104">104</a></span><br />
+<span style="margin-left: 1em;">Whipped Cream, <a href="#Page_98">98</a></span><br />
+<br />
+Devil's Food, <a href="#Page_91">91</a><br />
+<br />
+Dressing the Turkey, <a href="#Page_109">109</a><br />
+<br />
+Dried Beef, <a href="#Page_42">42</a><br />
+<br />
+Dumplings, Apple, <a href="#Page_149">149</a><br />
+<br />
+<br />
+Eggs, Boiled, <a href="#Page_7">7</a><br />
+<span style="margin-left: 1em;">Creamed, <a href="#Page_9">9</a></span><br />
+<span style="margin-left: 1em;">Devilled, <a href="#Page_10">10</a></span><br />
+<span style="margin-left: 1em;">Omelets, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Poached, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Scrambled, <a href="#Page_10">10</a></span><br />
+<br />
+Entrees, Apple Fritters, <a href="#Page_68">68</a><br />
+<span style="margin-left: 1em;">Banana Fritters, <a href="#Page_68">68</a></span><br />
+<span style="margin-left: 1em;">Chicken Croquettes, <a href="#Page_18">18</a></span><br />
+<span style="margin-left: 1em;">Compote of Rice, <a href="#Page_75">75</a></span><br />
+<span class='pagenum'><a name="Page_155" id="Page_155">[155]</a></span><span style="margin-left: 1em;">Macaroni, <a href="#Page_77">77</a></span><br />
+<span style="margin-left: 1em;">Pie, <a href="#Page_78">78</a></span><br />
+<span style="margin-left: 1em;">With Cheese, <a href="#Page_77">77</a></span><br />
+<span style="margin-left: 1em;">With Tomatoes, <a href="#Page_78">78</a></span><br />
+<span style="margin-left: 1em;">Rice Casserole, <a href="#Page_74">74</a></span><br />
+<span style="margin-left: 1em;">Stuffed Peppers, <a href="#Page_16">16</a></span><br />
+<br />
+Finnan, Haddie, <a href="#Page_33">33</a><br />
+<br />
+Fish, Blue, <a href="#Page_33">33</a><br />
+<span style="margin-left: 1em;">Cakes, <a href="#Page_33">33</a></span><br />
+<span style="margin-left: 1em;">Codfish, <a href="#Page_34">34</a></span><br />
+<span style="margin-left: 1em;">Halibut Steak, <a href="#Page_32">32</a></span><br />
+<span style="margin-left: 1em;">Mackerel (Salt), <a href="#Page_36">36</a></span><br />
+<span style="margin-left: 1em;">Perch, <a href="#Page_31">31</a></span><br />
+<span style="margin-left: 1em;">Salmon, Creamed, <a href="#Page_70">70</a></span><br />
+<span style="margin-left: 1em;">Sardines, <a href="#Page_71">71</a></span><br />
+<span style="margin-left: 1em;">Smelts, <a href="#Page_31">31</a></span><br />
+<span style="margin-left: 1em;">Smoked, <a href="#Page_34">34</a></span><br />
+<span style="margin-left: 1em;">Trout, <a href="#Page_31">31</a></span><br />
+<span style="margin-left: 1em;">Weak, <a href="#Page_33">33</a></span><br />
+<span style="margin-left: 1em;">White, <a href="#Page_33">33</a></span><br />
+<span style="margin-left: 1em;">Sturgeon, <a href="#Page_34">34</a></span><br />
+<br />
+Floating Island, <a href="#Page_95">95</a><br />
+<br />
+French Dressing, <a href="#Page_19">19</a><br />
+<br />
+French Ice Cream, <a href="#Page_100">100</a><br />
+<br />
+Fritters, Apple, <a href="#Page_68">68</a><br />
+<span style="margin-left: 1em;">Banana, <a href="#Page_68">68</a></span><br />
+<br />
+Frosting, (See Icing.)<br />
+<br />
+Fruit Batter Pudding, <a href="#Page_147">147</a><br />
+<span style="margin-left: 1em;">Combinations, <a href="#Page_136">136</a></span><br />
+<span style="margin-left: 1em;">Ice, <a href="#Page_100">100</a></span><br />
+<span style="margin-left: 1em;">Jelly, <a href="#Page_97">97</a></span><br />
+<span style="margin-left: 1em;">Syrups, <a href="#Page_144">144</a></span><br />
+<br />
+Fudge (Chocolate), <a href="#Page_129">129</a><br />
+<span style="margin-left: 1em;">Maple, <a href="#Page_127">127</a></span><br />
+<br />
+<br />
+Garnishes, (Soup), <a href="#Page_29">29</a><br />
+<br />
+Ginger Bread, <a href="#Page_87">87</a><br />
+<span style="margin-left: 1em;">Cookies, <a href="#Page_86">86</a></span><br />
+<br />
+Gold Cake, <a href="#Page_90">90</a><br />
+<br />
+Grape Jelly, <a href="#Page_135">135</a><br />
+<span style="margin-left: 1em;">Juice, <a href="#Page_143">143</a></span><br />
+<br />
+Green Pepper Salad, <a href="#Page_22">22</a><br />
+<br />
+Griddle Cakes, <a href="#Page_6">6</a><br />
+<br />
+<br />
+Ham, Baked, Southern Style, <a href="#Page_39">39</a><br />
+<br />
+Halibut, Smoked, <a href="#Page_34">34</a><br />
+<span style="margin-left: 1em;">Steak, <a href="#Page_32">32</a></span><br />
+<br />
+Hard Sauce, <a href="#Page_119">119</a><br />
+<br />
+Hash, <a href="#Page_41">41</a><br />
+<br />
+Hot Sauce, <a href="#Page_120">120</a><br />
+<br />
+<br />
+Ice, Lemon, <a href="#Page_102">102</a><br />
+<span style="margin-left: 1em;">Fruit, <a href="#Page_100">100</a></span><br />
+<br />
+Ice Cream, Chocolate, <a href="#Page_100">100</a><br />
+<span style="margin-left: 1em;">Strawberry Mousse, <a href="#Page_101">101</a></span><br />
+<br />
+Icing, Chocolate, <a href="#Page_89">89</a><br />
+<span style="margin-left: 1em;">Cocoa, <a href="#Page_86">86</a></span><br />
+<span style="margin-left: 1em;">White Boiled, <a href="#Page_90">90</a></span><br />
+<span style="margin-left: 1em;">White Uncooked, <a href="#Page_85">85</a></span><br />
+<br />
+<br />
+Jelly, Apple, <a href="#Page_134">134</a><br />
+<span style="margin-left: 1em;">Crab Apple, <a href="#Page_135">135</a></span><br />
+<span style="margin-left: 1em;">Grape, <a href="#Page_135">135</a></span><br />
+<br />
+<br />
+Lamb Chops, <a href="#Page_37">37</a><br />
+<span style="margin-left: 1em;">Pie, <a href="#Page_42">42</a></span><br />
+<br />
+Lemonade, <a href="#Page_143">143</a><br />
+<br />
+Lemon Ice, <a href="#Page_102">102</a><br />
+<span style="margin-left: 1em;">Jelly, <a href="#Page_96">96</a></span><br />
+<span style="margin-left: 1em;">Pie, <a href="#Page_150">150</a></span><br />
+<span style="margin-left: 1em;">Sauce, <a href="#Page_147">147</a></span><br />
+<br />
+Lettuce Sandwiches, <a href="#Page_140">140</a><br />
+<br />
+Lima Beans, Dried, <a href="#Page_55">55</a><br />
+<span style="margin-left: 1em;">Fresh, <a href="#Page_59">59</a></span><br />
+<br />
+Lobster, Creamed, <a href="#Page_70">70</a><br />
+<span style="margin-left: 1em;">Salad, <a href="#Page_70">70</a></span><br />
+<br />
+<br />
+Macaroni, with Cheese, <a href="#Page_77">77</a><br />
+<span style="margin-left: 1em;">With Tomatoes, <a href="#Page_78">78</a></span><br />
+<span style="margin-left: 1em;">Pie, <a href="#Page_78">78</a></span><br />
+<br />
+Mackerel, Salt, <a href="#Page_36">36</a><br />
+<br />
+Maple Fudge, <a href="#Page_127">127</a><br />
+<br />
+Marketing, <a href="#Page_108">108</a><br />
+<br />
+Marmalade, <a href="#Page_136">136</a><br />
+<br />
+Marshmallow Cream, <a href="#Page_148">148</a><br />
+<br />
+Meat Sandwiches, <a href="#Page_139">139</a><br />
+<br />
+Menu for Christmas, <a href="#Page_118">118</a><br />
+<span style="margin-left: 1em;">Thanksgiving, <a href="#Page_107">107</a></span><br />
+<br />
+Meringue, <a href="#Page_151">151</a><br />
+<br />
+Milk Toast, <a href="#Page_69">69</a><br />
+<br />
+Mince Meat, <a href="#Page_111">111</a><br />
+<br />
+<span class='pagenum'><a name="Page_156" id="Page_156">[156]</a></span>Molasses Taffy, <a href="#Page_129">129</a><br />
+<br />
+Muffins, <a href="#Page_6">6</a><br />
+<br />
+<br />
+Nuts, <a href="#Page_99">99</a><br />
+<span style="margin-left: 1em;">Cake, <a href="#Page_91">91</a></span><br />
+<span style="margin-left: 1em;">Candy, <a href="#Page_125">125</a></span><br />
+<span style="margin-left: 1em;">Cheese Crackers, <a href="#Page_15">15</a></span><br />
+<span style="margin-left: 1em;">Salted, <a href="#Page_130">130</a></span><br />
+<br />
+<br />
+Onions. Creamed, <a href="#Page_56">56</a><br />
+<span style="margin-left: 1em;">Baked, <a href="#Page_57">57</a></span><br />
+<br />
+Omelet. Cheese, <a href="#Page_8">8</a><br />
+<span style="margin-left: 1em;">Chicken, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Green Corn, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Garnishing, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Ham, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Plain, <a href="#Page_8">8</a></span><br />
+<span style="margin-left: 1em;">Rice, <a href="#Page_8">8</a></span><br />
+<br />
+Oysters, Creamed, <a href="#Page_66">66</a><br />
+<span style="margin-left: 1em;">Fried, <a href="#Page_67">67</a></span><br />
+<span style="margin-left: 1em;">Half Shell, <a href="#Page_121">121</a></span><br />
+<span style="margin-left: 1em;">Scalloped, <a href="#Page_66">66</a></span><br />
+<br />
+<br />
+Parsnips, <a href="#Page_54">54</a><br />
+<br />
+Pastry, Plain, <a href="#Page_112">112</a><br />
+<br />
+Peaches, Canned, <a href="#Page_131">131</a><br />
+<br />
+Pears, Canned, <a href="#Page_131">131</a><br />
+<br />
+Peas, <a href="#Page_59">59</a><br />
+<br />
+Perch, <a href="#Page_31">31</a><br />
+<br />
+Pies, Apple, <a href="#Page_151">151</a><br />
+<span style="margin-left: 1em;">Lemon, <a href="#Page_150">150</a></span><br />
+<span style="margin-left: 1em;">Mince, <a href="#Page_111">111</a></span><br />
+<br />
+Pie Crust, <a href="#Page_112">112</a><br />
+<br />
+Plain Pastry, <a href="#Page_112">112</a><br />
+<br />
+Plums, <a href="#Page_133">133</a><br />
+<br />
+Plum Pudding, <a href="#Page_118">118</a><br />
+<br />
+Pork and Beans, <a href="#Page_56">56</a><br />
+<br />
+Pork Chops, <a href="#Page_38">38</a><br />
+<br />
+Potatoes, Baked, <a href="#Page_48">48</a><br />
+<span style="margin-left: 1em;">Boiled, <a href="#Page_45">45</a></span><br />
+<span style="margin-left: 1em;">Cheese, <a href="#Page_48">48</a></span><br />
+<span style="margin-left: 1em;">Creamed, <a href="#Page_47">47</a></span><br />
+<span style="margin-left: 1em;">Fried, <a href="#Page_49">49</a></span><br />
+<span style="margin-left: 1em;">Hashed, <a href="#Page_49">49</a></span><br />
+<span style="margin-left: 1em;">Lyonnaise, <a href="#Page_48">48</a></span><br />
+<span style="margin-left: 1em;">Mashed, <a href="#Page_46">46</a></span><br />
+<span style="margin-left: 1em;">Salad, <a href="#Page_65">65</a></span><br />
+<span style="margin-left: 1em;">Scalloped, <a href="#Page_50">50</a></span><br />
+<span style="margin-left: 1em;">Stuffed, <a href="#Page_49">49</a></span><br />
+<br />
+Preserving (Fruit), <a href="#Page_131">131</a><br />
+<br />
+Puddings, Bread, <a href="#Page_145">145</a><br />
+<span style="margin-left: 1em;">Brown Betty, <a href="#Page_146">146</a></span><br />
+<span style="margin-left: 1em;">Citron Custard, <a href="#Page_102">102</a></span><br />
+<span style="margin-left: 1em;">Cornstarch, <a href="#Page_103">103</a></span><br />
+<span style="margin-left: 1em;">Cottage, <a href="#Page_146">146</a></span><br />
+<span style="margin-left: 1em;">Custard Baked, <a href="#Page_102">102</a></span><br />
+<span style="margin-left: 1em;">Fruit Batter, <a href="#Page_147">147</a></span><br />
+<span style="margin-left: 1em;">Plum, <a href="#Page_118">118</a></span><br />
+<span style="margin-left: 1em;">Prune Whip, <a href="#Page_150">150</a></span><br />
+<span style="margin-left: 1em;">Rice, <a href="#Page_76">76</a></span><br />
+<span style="margin-left: 1em;">Tapioca. Apple, <a href="#Page_104">104</a></span><br />
+<span style="margin-left: 2em;">Raisin, <a href="#Page_104">104</a></span><br />
+<span style="margin-left: 2em;">Custard, <a href="#Page_105">105</a></span><br />
+<br />
+<br />
+Raspberry Jam, <a href="#Page_134">134</a><br />
+<br />
+Rice Casserole of, <a href="#Page_74">74</a><br />
+<span style="margin-left: 1em;">Compote, <a href="#Page_75">75</a></span><br />
+<span style="margin-left: 1em;">Cups, <a href="#Page_74">74</a></span><br />
+<span style="margin-left: 1em;">Fried, <a href="#Page_75">75</a></span><br />
+<span style="margin-left: 1em;">Plain Boiled, <a href="#Page_73">73</a></span><br />
+<span style="margin-left: 1em;">Pudding, <a href="#Page_76">76</a></span><br />
+<br />
+Roast Beef, <a href="#Page_44">44</a><br />
+<br />
+<br />
+Salads, Cabbage, <a href="#Page_21">21</a><br />
+<span style="margin-left: 1em;">Cooked Vegetable, <a href="#Page_21">21</a></span><br />
+<span style="margin-left: 1em;">Chicken, <a href="#Page_18">18</a></span><br />
+<span style="margin-left: 1em;">Fruit, <a href="#Page_21">21</a></span><br />
+<span style="margin-left: 1em;">Fresh Vegetable, <a href="#Page_20">20</a></span><br />
+<span style="margin-left: 1em;">Green Pepper, <a href="#Page_22">22</a></span><br />
+<span style="margin-left: 1em;">Lobster, <a href="#Page_70">70</a></span><br />
+<span style="margin-left: 1em;">Potato, <a href="#Page_65">65</a></span><br />
+<span style="margin-left: 1em;">Salmon, <a href="#Page_70">70</a></span><br />
+<span style="margin-left: 1em;">Shrimp, <a href="#Page_70">70</a></span><br />
+<span style="margin-left: 1em;">Tomato Jelly, <a href="#Page_121">121</a></span><br />
+<span style="margin-left: 1em;">Vegetable, <a href="#Page_20">20</a></span><br />
+<span style="margin-left: 1em;">Waldorf, <a href="#Page_22">22</a></span><br />
+<br />
+Salad Dressing. Boiled, <a href="#Page_19">19</a><br />
+<span style="margin-left: 1em;">French, <a href="#Page_19">19</a></span><br />
+<span style="margin-left: 1em;">Sour Cream, <a href="#Page_21">21</a></span><br />
+<br />
+Salmon, Creamed, <a href="#Page_70">70</a><br />
+<span style="margin-left: 1em;">Salad, <a href="#Page_70">70</a></span><br />
+<span class='pagenum'><a name="Page_157" id="Page_157">[157]</a></span><span style="margin-left: 1em;">Smoked, <a href="#Page_34">34</a></span><br />
+<br />
+Salted Nuts, <a href="#Page_130">130</a><br />
+<br />
+Sandwiches, Brown Bread, <a href="#Page_140">140</a><br />
+<span style="margin-left: 1em;">Chicken, <a href="#Page_139">139</a></span><br />
+<span style="margin-left: 1em;">Cracker, <a href="#Page_140">140</a></span><br />
+<span style="margin-left: 1em;">Ham, <a href="#Page_139">139</a></span><br />
+<span style="margin-left: 1em;">Lettuce, <a href="#Page_140">140</a></span><br />
+<span style="margin-left: 1em;">Meat, <a href="#Page_139">139</a></span><br />
+<span style="margin-left: 1em;">Olive and Cheese, <a href="#Page_140">140</a></span><br />
+<br />
+Sardine, Canap&eacute;, <a href="#Page_71">71</a><br />
+<br />
+Sauce, Meat, Brown, <a href="#Page_17">17</a><br />
+<span style="margin-left: 1em;">White, <a href="#Page_17">17</a></span><br />
+<span style="margin-left: 1em;">Pudding. Hard, <a href="#Page_119">119</a></span><br />
+<span style="margin-left: 2em;">Hot, <a href="#Page_120">120</a></span><br />
+<span style="margin-left: 2em;">Hot Chocolate, <a href="#Page_106">106</a></span><br />
+<span style="margin-left: 2em;">Lemon, <a href="#Page_147">147</a></span><br />
+<br />
+Setting a Christmas Table, <a href="#Page_122">122</a><br />
+<br />
+Shell Fish,<br />
+<span style="margin-left: 2em;">Lobster, Creamed, <a href="#Page_70">70</a></span><br />
+<span style="margin-left: 3em;">Salad, <a href="#Page_70">70</a></span><br />
+<span style="margin-left: 2em;">Oysters, Fried, <a href="#Page_67">67</a></span><br />
+<span style="margin-left: 3em;">Half Shell, <a href="#Page_121">121</a></span><br />
+<span style="margin-left: 3em;">Scalloped, <a href="#Page_66">66</a></span><br />
+<br />
+Shrimps, Creamed, <a href="#Page_70">70</a><br />
+<span style="margin-left: 1em;">Salad, <a href="#Page_70">70</a></span><br />
+<br />
+Smelts, <a href="#Page_31">31</a><br />
+<br />
+Smoked Fish, <a href="#Page_34">34</a><br />
+<br />
+Soups, Asparagus, <a href="#Page_27">27</a><br />
+<span style="margin-left: 1em;">Black Bean, <a href="#Page_28">28</a></span><br />
+<span style="margin-left: 1em;">Bouillon, <a href="#Page_24">24</a></span><br />
+<span style="margin-left: 1em;">Celery, <a href="#Page_26">26</a></span><br />
+<span style="margin-left: 1em;"><ins title="Transcriber's Note: original reads 'Consomme'">Consomm&eacute;</ins>, Plain, <a href="#Page_24">24</a></span><br />
+<span style="margin-left: 2em;">Italian, <a href="#Page_25">25</a></span><br />
+<span style="margin-left: 2em;">Rice, <a href="#Page_25">25</a></span><br />
+<span style="margin-left: 1em;">Macaroni, <a href="#Page_25">25</a></span><br />
+<span style="margin-left: 1em;">Pea, <a href="#Page_27">27</a></span><br />
+<span style="margin-left: 1em;">Potato, <a href="#Page_27">27</a></span><br />
+<span style="margin-left: 1em;">Pleasing Varieties, <a href="#Page_25">25</a></span><br />
+<span style="margin-left: 1em;">Stock, <a href="#Page_23">23</a></span><br />
+<span style="margin-left: 1em;">Tomato, Cream, <a href="#Page_28">28</a></span><br />
+<span style="margin-left: 1em;">Vegetable, <a href="#Page_23">23</a></span><br />
+<br />
+Sour Cream Dressing, <a href="#Page_21">21</a><br />
+<br />
+Spice Cake, <a href="#Page_87">87</a><br />
+<br />
+Sponge Cake, <a href="#Page_147">147</a><br />
+<br />
+Squash, <a href="#Page_54">54</a><br />
+<br />
+Steak, Beef, <a href="#Page_40">40</a><br />
+<span style="margin-left: 1em;">Veal, with parsley, <a href="#Page_38">38</a></span><br />
+<br />
+Stew, Brown Beef, <a href="#Page_39">39</a><br />
+<br />
+Strawberries, Shortcake, <a href="#Page_149">149</a><br />
+<br />
+Strawberry Mousse, <a href="#Page_101">101</a><br />
+<br />
+String Beans, <a href="#Page_59">59</a><br />
+<br />
+Stuffed Dates, <a href="#Page_130">130</a><br />
+<span style="margin-left: 1em;">Peppers, <a href="#Page_16">16</a></span><br />
+<br />
+Stuffing, Dry, <a href="#Page_110">110</a><br />
+<span style="margin-left: 1em;">Moist, <a href="#Page_110">110</a></span><br />
+<span style="margin-left: 1em;">Oyster, <a href="#Page_110">110</a></span><br />
+<span style="margin-left: 1em;">Sage, <a href="#Page_110">110</a></span><br />
+<br />
+Sturgeon, Smoked, <a href="#Page_34">34</a><br />
+<br />
+Sweet Potatoes, Candied, <a href="#Page_50">50</a><br />
+<br />
+<br />
+Tapioca, Apple, <a href="#Page_104">104</a><br />
+<span style="margin-left: 1em;">Custard, <a href="#Page_105">105</a></span><br />
+<span style="margin-left: 1em;">Raisin, <a href="#Page_104">104</a></span><br />
+<br />
+Tea, <a href="#Page_141">141</a><br />
+<br />
+Tea Cakes, <a href="#Page_82">82</a><br />
+<br />
+Thanksgiving Menu, <a href="#Page_107">107</a><br />
+<br />
+Tomatoes, Baked, <a href="#Page_61">61</a><br />
+<span style="margin-left: 1em;">Jelly Salad, <a href="#Page_121">121</a></span><br />
+<br />
+Trout, <a href="#Page_31">31</a><br />
+<br />
+Turkey, Dressing a, <a href="#Page_109">109</a><br />
+<br />
+Turnips, <a href="#Page_53">53</a><br />
+<br />
+<br />
+Veal Cutlets, <a href="#Page_38">38</a><br />
+<span style="margin-left: 1em;">Steak, with Parsley, <a href="#Page_38">38</a></span><br />
+<br />
+<br />
+Weak Fish, <a href="#Page_33">33</a><br />
+<br />
+Welsh Rarebit, <a href="#Page_68">68</a><br />
+<br />
+Whipped Cream, <a href="#Page_98">98</a><br />
+<br />
+White Cake, <a href="#Page_88">88</a><br />
+<span style="margin-left: 1em;">Fish, <a href="#Page_33">33</a></span><br />
+<br />
+White Sauce, (Cream Sauce.), <a href="#Page_17">17</a><br />
+</div>
+
+<hr style="width: 65%;" />
+<div class='tnote'><h3>Transcriber's Notes:</h3>
+
+<p>Varied hyphentation was retain, such as baking powder and baking-powder; even within
+the same recipe Marshmallow and marsh-mallow.</p>
+
+<p>Obvious punctuation errors repaired.</p>
+<p><a href="#Page_1">Page 1</a>, the note on the bottom of the page directing how to measure
+ingredients was moved to be right under the chapter title of the same page.</p>
+
+<p>The remaining corrections made are indicated by dotted lines under the corrections. Scroll the mouse over the word and the original text will <ins title="Transcriber's Note: original reads 'apprear'">appear</ins>.</p></div>
+
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of Project Gutenberg's Cookery for Little Girls, by Olive Hyde Foster
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+The Project Gutenberg EBook of Cookery for Little Girls, by Olive Hyde Foster
+
+This eBook is for the use of anyone anywhere at no cost and with
+almost no restrictions whatsoever.  You may copy it, give it away or
+re-use it under the terms of the Project Gutenberg License included
+with this eBook or online at www.gutenberg.org
+
+
+Title: Cookery for Little Girls
+
+Author: Olive Hyde Foster
+
+Release Date: September 16, 2011 [EBook #37444]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK COOKERY FOR LITTLE GIRLS ***
+
+
+
+
+Produced by Heather Clark, Emmy and the Online Distributed
+Proofreading Team at https://www.pgdp.net (This file was
+produced from images generously made available by The
+Internet Archive)
+
+
+
+
+
+
+
+
+[Illustration: READY TO POUR THE JELLY]
+
+
+
+
+COOKERY FOR LITTLE GIRLS
+
+BY OLIVE HYDE FOSTER
+
+[Illustration]
+
+    NEW YORK
+    DUFFIELD & COMPANY
+    MCMX
+
+
+
+
+    COPYRIGHT, 1910,
+    BY DUFFIELD & CO.
+
+    THE PREMIER PRESS
+    NEW YORK
+
+
+
+
+  _DEDICATED_
+
+  _To two of the dearest little girls that ever learned
+  to cook._
+
+
+
+
+Preface
+
+
+This book has been prepared with the special purpose of assisting
+mothers throughout the country to train their small daughters in the art
+of cookery. Scarcely any child can be trusted to take a recipe and work
+alone, as the clearest directions need the watchful supervision of an
+experienced woman, who can detect the coming mistake and explain the
+reason for doing things in a certain way.
+
+All children like to experiment in the kitchen, and instead of allowing
+them to become an annoyance, they should be so directed that their
+efforts will result in immediate help to the mother and prove invaluable
+life lessons to the little ones themselves. Nothing is really more
+pitiable than the helpless woman who, when occasion demands, finds
+herself unable to do ordinary cooking. And that young wife is blessed
+indeed who has been prepared for her duties in the home by a
+conscientious mother. Therefore let no woman think it too much trouble
+to teach her child the preparation of various kinds of food, impressing
+on her at the same time the dignity and importance of the work.
+
+The following articles, though considerably lengthened and rearranged,
+were written at the request of the Editor, and ran for a year in
+_Pictorial Review_; and the encouraging letters they elicited from women
+and children everywhere, prompted this publication in book form. The
+intention has been not to make a complete manual of cookery, but instead
+to create interest in enough branches to enable an otherwise
+inexperienced person to successfully put together any good recipe.
+Thanks are also due for the use of material appearing in _The Circle_
+and _Harper's Bazar_.
+
+    OLIVE HYDE FOSTER.
+
+
+
+
+CONTENTS
+
+
+  CHAPTER                                   PAGE
+
+     I. GOOD THINGS FOR BREAKFAST             1
+
+    II. USING ODDS AND ENDS                  13
+
+   III. SOME EASY SOUPS                      23
+
+    IV. FISH, FRESH AND DRIED                31
+
+     V. SIMPLE MEAT DISHES                   37
+
+    VI. THE INTERESTING POTATO               45
+
+   VII. DIFFERENT KINDS OF VEGETABLES        53
+
+  VIII. FOR THE UNEXPECTED GUEST             63
+
+    IX. RICE AND MACARONI                    73
+
+     X. BAKING CAKE AND BREAD                81
+
+    XI. DESSERTS GOOD IN SUMMER              95
+
+   XII. THE THANKSGIVING DINNER             107
+
+  XIII. THE CHRISTMAS DINNER PARTY          117
+
+   XIV. DELICIOUS HOME-MADE CANDIES         125
+
+    XV. PRESERVING                          131
+
+   XVI. SANDWICHES AND DRINKS               139
+
+  XVII. A FEW MORE DESSERTS                 145
+
+
+
+
+ILLUSTRATIONS
+
+
+  READY TO POUR THE JELLY                           _Frontispiece_
+                                                             PAGE
+  PREPARING TO MAKE BISCUIT                                     3
+  CREAMED EGGS                                                  7
+  TABLE SET FOR VALENTINE LUNCHEON                             15
+  FRESH VEGETABLE SALAD                                        16
+  HEART SALAD                                                  20
+  GREEN PEPPER SALAD                                           24
+  TOSSING UP A SALAD                                           29
+  CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST            35
+  VEAL CUTLET AS REED BIRDS                                    38
+  A STANDING ROAST OF BEEF                                     43
+  CLEANING UP                                                  51
+  CUCUMBER JELLY                                               59
+  TABLE SET FOR AN EASTER LUNCHEON                             64
+  CREAMED OYSTERS IN BASKETS                                   67
+  TRAY ARRANGED FOR WELSH RAREBIT                              69
+  COMPOTE OF RICE                                              75
+  ICING THE CAKE                                               83
+  TEA CAKES BAKED IN HEART SHAPE                               85
+  AFTERNOON TEA FOR TWO                                        92
+  FRUIT JELLY WITH WHIPPED CREAM                               97
+  CORNSTARCH PUDDING, SMALL MOULDS                            103
+  DINNER TABLE WITH FRUIT CENTERPIECE. NUTS AND RAISINS IN
+      INDIVIDUAL BASKETS                                      109
+  MAKING PIES                                                 113
+  DELICIOUS HOME-MADE CANDIES                                 126
+  MARKING THE PRESERVES                                       132
+  MARSHMALLOW CREAM                                           145
+  CHARLOTTE RUSSE                                             148
+
+
+
+
+COOKERY FOR LITTLE GIRLS
+
+
+
+
+CHAPTER I
+
+Good Things For Breakfast
+
+      (For these recipes, unless otherwise specified, make
+      all measurements level. The use of measuring cups,
+      divided into halves and thirds, is strongly urged, as
+      well as the tea and table measuring spoons.)
+
+
+Every mother should begin to instruct her little daughter at an early
+age in the different branches of housekeeping, and if taught in the
+right way, none will prove more attractive than cooking. When quite
+young the child will be eager to experiment, and generally will be
+careful; and with many of the simple recipes she can scarcely make a
+mistake, and they will prove invaluable to her later on.
+
+Cooking is of great educational value. Aside from giving a girl that
+knowledge necessary to the proper conduct of a home, in the dextrous
+handling of utensils and food products, the concentration required, and
+the practice of doing certain work for certain results, it also gives
+excellent mental training and brings all-round development. Every girl
+should become a good practical cook; and in the majority of cases the
+mother, for many reasons, is the best teacher.
+
+
+EQUIPMENT
+
+The small cook should be provided with her own apron, sleeves and cap.
+Also attach to her belt a tea-towel and a small holder for lifting hot
+pans. This will make her feel more important and too, impress upon her
+the need of having everything clean and orderly. Then emphasize the
+necessity of always following directions, and taking the pains to make
+each cupful an _even_ cupful--each spoonful an _even_ spoonful. The pan
+for baking should be thoroughly greased and set aside ready for use,
+after the fire has first been put in good condition, so that the oven
+will be right, and then all the cooking utensils and materials placed
+conveniently at hand.
+
+For the first lesson suppose the choice be baking-powder biscuit. When
+properly made they are delicious, but from the number of times that
+otherwise good cooks fail on this point, I have come to the conclusion
+that the secret lies in the mixing and handling.
+
+[Illustration: PREPARING TO MAKE BISCUIT]
+
+
+BAKING-POWDER BISCUIT
+
+Have the child place two even cupfuls of flour in the sifter, with two
+level teaspoonfuls of baking-powder, half a teaspoonful of salt, and
+then sift. To this add one rounded tablespoonful of lard. The little
+maid's hands and nails should be specially cleaned so she can work this
+thoroughly into the flour, and it may take her five minutes to do it
+properly. Next, dusting her hands, have her take a table fork and stir
+all the time as she adds the milk. Generally three-quarters of a cupful
+of milk is enough, but if the flour was packed in solid it may take a
+whole cupful. Mix up well with the fork into a soft dough, and turn out
+on a floured bread-board. She must not handle it, even now, but
+sprinkle over just enough flour to keep the rolling-pin from sticking
+while she rolls it out until three-fourths of an inch thick.
+
+Next she should be shown how to cut into small rounds without any waste,
+for the dough that is left to be molded over will take up more flour and
+consequently be thicker and not so light. As each biscuit is cut it
+should be carefully placed in the pan, close to its neighbor, but not
+crowding, and when all are ready, popped into a hot oven for fifteen
+minutes' baking.
+
+This lesson should be repeated in a few days, before the child has
+forgotten any of the details, and thereafter it is advisable to let her
+make the same dough, for different purposes, at least once a week for a
+while. For meat pies, dumplings, or shortcake, one-half the recipe will
+be plenty for a family of four, and she will feel that she has learned
+each time how to make a new dish. Provide a small blank book and have
+her write down every recipe, with the full directions for mixing. This
+will be her very own, and as it grows will come to be a valued treasure.
+
+
+BAKED APPLES
+
+As cooked fruits are such nourishing food, let the child prepare some
+kind while the biscuits are baking--apples, for instance. The oven
+being hot, it is best to bake them, so show her how to wash, core and
+then fill each opening with sugar, cinnamon and a little butter. It will
+take only a few moments to prepare them, and while the baking is in
+progress the dishes that have been used should be washed and set in the
+closet, the materials left be put away. All must be in order before the
+lesson is pronounced over and the dish-pan wiped and put up. Where it is
+desired to serve the apples and biscuits at the same meal, the apples
+should be prepared first, as they take longer to bake.
+
+
+CORN BREAD
+
+Corn bread, too, is easy for any child to make. Have her mix one and
+one-half cups of sifted flour, one-half cup of yellow corn meal, three
+tablespoons of granulated sugar, one teaspoon of salt and two teaspoons
+of baking powder. Add two well-beaten eggs, one cup milk, and one
+tablespoon of melted butter. Pour in buttered tin or gem pans, and bake
+in hot oven for fifteen or twenty minutes.
+
+
+MUFFINS
+
+Then next try muffins. Have her sift two cups of flour, one teaspoon of
+salt, and two teaspoons of baking powder. Add one cup of milk, two
+tablespoons of melted butter, and two eggs, with the stiff whites last.
+Bake in buttered muffin tins fifteen or twenty minutes in a hot oven.
+
+
+GRIDDLE CAKES
+
+If successful with these things, she will be quite sure with a little
+care to make good griddle cakes. Have her sift two cups of flour with
+two teaspoons of baking powder, half a teaspoon of salt, a tablespoon of
+sugar, and stir in the yolks of two eggs, well beaten, and a cup and a
+half of milk. When perfectly smooth, and just before baking, fold in the
+stiff whites. Grease a hot griddle with a piece of suet, put down a
+spoonful of batter at a time, and turn as soon as it bubbles well over
+the top. Watch carefully to keep from burning, but never turn a pancake
+the second time.
+
+After a girl has learned how to make biscuit and other light breads, she
+should be shown at once how to prepare eggs in different ways so that
+she will be able at any time to serve a dainty breakfast.
+
+[Illustration: CREAMED EGGS ON TOAST]
+
+
+BOILED EGGS
+
+To boil an egg would seem to be the easiest matter possible, but it
+requires care just the same. Scarcely any two people in a family like
+eggs cooked the same length of time, and so, after ascertaining the way
+each one prefers, have the water boiling hard, and then check by adding
+a little cold water so that the shells will not crack from the heat. Put
+in the eggs carefully with a tablespoon, to prevent striking each other,
+boil the required number of minutes and remove each when its time is up,
+sending to the table at once. Hard boiled eggs, to be digestible, should
+be kept just at the boiling point for thirty minutes. The yolks will
+then be mealy.
+
+
+POACHED EGGS
+
+Poached eggs should be dropped in buttered gem pans and then set in a
+deep dripping-pan and covered with boiling water. When boiled as long as
+desired, lift gently on to rounds of buttered toast, sprinkle with salt
+and pepper, garnish with parsley or small celery leaves and serve on a
+hot platter.
+
+
+PLAIN OMELET
+
+For an omelet for four people, separate yolks and whites of five eggs.
+Beat yolks very light, add one-quarter teaspoonful salt, pepper, five
+tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix
+lightly, but thoroughly, and pour in well-buttered hot frying-pan, place
+on stove about two minutes until well puffed up, then put in oven for a
+moment until firm on top. On removing, fold omelet over with a
+cake-turner, place on a hot plate and garnish with parsley.
+
+
+FANCY OMELETS
+
+After the little daughter has mastered this popular dish, show her how
+to make it into a fancy one by adding various things. A small quantity
+(half a cupful) of chopped ham stirred in before cooking, converts it
+into a ham omelet, a cupful of cold boiled rice mixed thoroughly through
+the uncooked eggs, a rice omelet, while a cupful of chopped meat--or
+better, chopped chicken--will make a meat or chicken omelet. A delicious
+green corn omelet has the pulp from two ears of green corn, grated from
+the cob, added just before cooking. This should be given a slower fire
+and more time. For a cheese omelet, sprinkle half a cupful of grated
+cheese over the eggs after they are cooked before folding over.
+
+
+OMELET GARNISHING
+
+The wise mother will suggest to the young cook that instead of always
+using one recipe she try to think of some way of improving or varying
+it. A few green peas left from dinner can be made hot and sprinkled over
+an omelet the same way as the cheese, or the cup of stewed tomatoes left
+from the day before be strained, thickened with a teaspoonful of flour,
+seasoned with butter, pepper and salt, and served as a sauce, this
+making a delicious accompaniment to a plain omelet.
+
+
+CREAMED EGGS
+
+Take the desired number of hot hard-boiled eggs, cut in quarters, lay on
+pieces of hot buttered toast, and cover with white sauce. This makes a
+most appetizing dish for breakfast or luncheon. Garnish with parsley.
+
+
+DEVILLED EGGS
+
+Put on in hot water, simmer for half an hour, then place in cold water
+to loosen shells. When cold, cut in half, remove yolks, mash, and season
+with salt, pepper, a dash of prepared mustard, and a teaspoonful of
+vinegar, with a half teaspoonful of soft butter for each egg. Rub to a
+smooth paste, and pack back in the whites. For picnics, fasten two
+halves together with a wooden toothpick.
+
+
+SCRAMBLED EGGS
+
+Beat the desired number enough to break the yolks, season with salt and
+pepper, and add a tablespoonful of milk for each egg. Put in a hot pan
+half a teaspoonful of butter for each egg, and when melted, pour in the
+beaten eggs. Stir constantly, scraping from the bottom of the pan until
+cooked enough to suit individual taste, but watch closely, for the
+longer they cook the drier they become. Garnish with parsley or with
+dried beef, frizzled in a hot skillet with a small quantity of butter.
+
+
+BACON AND EGGS
+
+Place thin slices of bacon in a hot skillet, turn frequently to keep
+from curling, and remove to a hot plate when cooked as much as desired.
+Break eggs in a saucer, one at a time, to see that they are fresh, then
+drop gently into the hot fat. When done to suit individual taste, lift
+carefully to the center of a hot platter, and garnish with the bacon.
+
+       *       *       *       *       *
+
+The secret of an attractive table, which should be made clear to every
+girl, is clean linen, with dishes and silver carefully arranged. Each
+article of food, however simple, should be carefully placed in the
+center of its dish, and vegetables, meats and salads garnished with
+parsley, celery leaves, or occasionally rings of hard-boiled eggs. The
+eggs are especially nice on salads and on such a vegetable as spinach.
+
+       *       *       *       *       *
+
+A kitchen lesson would be incomplete without a few words regarding the
+care of the all-important dish-towels and dish-cloth. However many may
+be on hand, it is a wise plan to teach the little cook to take warm
+water and plenty of soap and wash them out each time, being careful to
+rinse them thoroughly after she is through. Then hang out in the air to
+dry.
+
+
+
+
+CHAPTER II
+
+Using Odds and Ends
+
+
+Every mother, in teaching her little daughter to cook, should impress
+upon her two essential points--economy and neatness. A cook cannot be
+too careful to have her materials, her utensils, and herself as clean as
+possible. So, before beginning work, the child should carefully wash her
+hands, clean her nails, smooth up any stray locks of hair, and put on
+the cap, sleeves and apron that are to protect her from spots and flying
+flour. Then all fruits or vegetables which are to be used should be well
+washed before being peeled, and the cooking utensils wiped off.
+Sometimes the pans or the stewing kettle have not been used for days,
+and there is sure to be a certain amount of dust on these that is almost
+imperceptible, but nevertheless unwholesome and often dangerous.
+
+Following the instructions regarding cleanliness, and of equal
+importance, is the lesson in the economical use of materials on hand.
+Anyone can take a recipe calling for all fresh materials and, with a
+little care, turn out a successful dish; but it takes a culinary artist
+to successfully work up the odds and ends found in the ice-box and
+pantry. In small families these bits can be made into attractive dishes
+for luncheon, or, in case of an unexpected guest, converted into an
+additional course. In the line of vegetables, for instance, there may be
+left a few leaves of lettuce, a couple of tomatoes, the remains of a
+roast, a small quantity of chicken, and a bottle of sour milk. Not very
+promising, certainly, in the ice-box, but full of possibilities. The
+little cook is going to be a magician, and by a wave of her wand (the
+cook-book,) make a grand transformation.
+
+
+COTTAGE CHEESE
+
+First the sour milk! Not attractive as sour milk, but most delicious as
+cream cheese. Set one quart of sour milk on the stove where it will warm
+slowly, and let stand until the curd and whey separate. Spread a piece
+of cheese-cloth or an old napkin over a colander, pour in the curds and
+let drain until quite dry. This may take a couple of hours, and it is a
+good plan to warm the milk while getting the supper and then let stand
+all night. Next put the curds in a bowl and rub to a paste with one
+teaspoonful of butter, a saltspoonful of salt and a tablespoonful of
+cream. When smooth, mold into little balls if to be served with a salad.
+
+[Illustration: A TABLE SET FOR A VALENTINE LUNCHEON]
+
+
+NUT CHEESE CRACKERS
+
+Nut cheese crackers are most appetizing, too, made by spreading this
+cheese on small saltine crackers, and sprinkling chopped nuts over the
+top. Any child will delight to make these, and while easy and cheap,
+they are attractive enough to serve any company. Or, the cheese can be
+served, French fashion, with a little heavy cream and a small quantity
+of richly preserved currants or cherries, (Bar-le-duc,) for dessert.
+
+[Illustration: FRESH VEGETABLE SALAD]
+
+
+STUFFED PEPPERS
+
+If there is too little of the roast to serve sliced cold, it can be
+chopped fine, seasoned well with salt and pepper and moistened with the
+cold gravy. If the quantity is still too small, it can be increased by
+adding a beaten egg and half a cupful of dried bread-crumbs. This works
+into a nice dish by taking sweet green peppers, splitting in half,
+washing and removing the seeds, and then packing with the minced meat.
+Bake until peppers are tender, about half an hour, then remove from
+oven, lay on squares of hot toast, and cover with white sauce or
+warmed-over gravy.
+
+
+WHITE SAUCE
+
+Good white sauce is needed for so many different kinds of vegetable,
+fish and meat dishes, that a child should be taught it at the beginning
+of her work. Have her melt one tablespoon of butter and stir in one
+tablespoon of flour. When smooth, add slowly one cup of milk, stirring
+all the time to keep from getting lumpy. If lumps do form, however,
+before the child has learned the secret of mixing, she can strain after
+it has cooked five minutes. Season with quarter-teaspoon of salt and a
+dash of pepper. For brown sauce, simply brown the flour and butter
+before adding the milk.
+
+
+CREAMED CHICKEN
+
+A small quantity of chicken is often left from dinner, yet not enough to
+serve cold. Let the mother show the child how to cut off every bit of
+meat from the bones--and she will get more than she expects from wings
+and necks. But all pieces of fat and skin must be discarded. Then for a
+hot dish, making a white sauce first, she can stir in the minced
+chicken, let it cook a few moments, and serve on rounds of buttered
+toast.
+
+
+CHICKEN CROQUETTES
+
+Still another way, if the quantity is small, is to add to one cupful of
+chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of
+hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and
+salt and pepper to taste. This is to be shaped into croquettes, dipped
+in rolled bread-crumbs, beaten egg, crumbs again, and browned in hot
+fat.
+
+White sauce served on the side will make it doubly attractive; and if
+the quantity is still small for the number to be served, it will go
+farther and be made more savory if garnished with curls of crisp bacon.
+
+
+CHICKEN SALAD
+
+If a cold dish is desired, let her add an equal amount of finely cut
+celery, season with salt and pepper, moisten with cooked salad dressing,
+and she will have a delicious chicken salad. To be particularly nice,
+however, she should use only the white meat.
+
+Our little cook should be taught the first thing how to make a good
+salad dressing, for into a salad it is almost always possible to turn
+the left-overs that otherwise might be thrown out. Only one other thing
+(soup) will use up as many scraps in making nourishing as well as
+appetizing dishes.
+
+
+BOILED SALAD DRESSING
+
+As many people do not care for the flavor of oil, a nice easy dressing
+is made by taking two tablespoonfuls butter, rubbed to a cream, to which
+is added one teaspoonful salt, one-half teaspoonful mustard, a dash of
+red pepper, and one cupful hot milk. Stirring well, this should
+immediately be poured on the beaten yolks of three eggs, and then cooked
+in a double boiler until thick. Remove from the fire, add one-quarter of
+a cup of vinegar, and stir until cool. When to be used in fruit salads,
+add half a cup of thick cream just before serving. But eggs and milk
+curdle if boiled.
+
+
+FRENCH DRESSING
+
+Easily made is the French dressing, and often prepared at the table. To
+one-quarter teaspoonful of finely minced onion, add one-half teaspoonful
+salt, a little black pepper, a few grains of Cayenne and six
+teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix
+thoroughly.
+
+
+FRESH VEGETABLE SALAD
+
+To make the best of the few vegetables we have found on hand, wash the
+lettuce carefully (looking out for the tiny green bugs found on some
+kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay
+lightly on the lettuce, with a few bits of celery, several radishes or
+some thin slices of cucumber if available, and cover with salad
+dressing.
+
+[Illustration: HEART SALAD]
+
+For the heart salad illustrated, cut cold boiled beets into heart-shaped
+sections, and serve on lettuce hearts, with French dressing.
+
+
+COOKED VEGETABLE SALAD
+
+Small quantities of cooked vegetables, such as beets, string beans,
+asparagus, peas and boiled potatoes, make a nice salad cut into small
+pieces, laid on lettuce leaves and covered with French dressing. But
+they must be thoroughly chilled.
+
+
+CABBAGE SALAD
+
+Cabbage salad is possible at all seasons of the year, and should be one
+of the first that the child should learn to make. Insist on getting
+small, perfect heads, and have the leaves removed one at a time,
+examined closely and washed as carefully as lettuce, for fear of worms.
+After chopping finely, the desired quantity is to be seasoned with salt
+and pepper and served on the small, tender white leaves, with the
+following dressing:
+
+
+SOUR CREAM DRESSING
+
+To half a cup of thick sour cream, add half a teaspoonful of salt, a
+teaspoonful of sugar, a dash of black pepper, and two teaspoonsful of
+strong vinegar.
+
+
+FRESH FRUIT SALAD
+
+Almost all kinds of fruit are used in salads. Bananas and oranges, alone
+or together, are served on lettuce with the cream salad dressing, as
+are also the skinned and seeded white grapes. Pineapple and grapefruit
+are delicious with head lettuce, served with the French dressing
+containing but a few drops of the onion juice. Then again, all may be
+combined, served with either dressing preferred, and improved by the
+addition of a few nuts.
+
+
+WALDORF SALAD
+
+For four people have the little cook take four pretty red apples, cut a
+slice off the top, and after removing the core, carefully cut out with a
+teaspoon the inside of each without breaking the skin. Taking half the
+scooped-out apple, she must add an equal amount of celery (cut in small
+pieces) and chopped English walnuts, one teaspoonful salt and boiled
+dressing enough to cover. After tossing up lightly with a fork pack in
+the apple shells, and when possible serve in nests made of lettuce cut
+in strings.
+
+
+GREEN PEPPER SALAD
+
+Take sweet green peppers, cut a slice from the top, remove seeds, and
+fill with either the mixed vegetables or diced cucumbers, covered with
+French dressing. Serve on lettuce.
+
+
+
+
+CHAPTER III
+
+Some Easy Soups
+
+
+Every little cook should early be taught how to make a variety of soups,
+as many small quantities of food can be utilized in this way that
+otherwise might be wasted.
+
+
+STOCK
+
+Take, for instance, the bones and small trimmings from steaks, chops or
+a roast, and the remnant of a chicken. These, with a five-cent soup
+bone, will make the stock, which is the foundation for a great many
+kinds of soup. If part of the scraps have been fried or roasted, so much
+the better, as then the stock will be a delicate brown and have even a
+richer taste. The meat, cut in small cubes, with the bones well cracked,
+should be covered with twice the quantity of cold water and allowed to
+stand for several hours.
+
+
+CLEAR VEGETABLE SOUP
+
+Any kind of vegetables on hand can be put in at the same time, a small
+onion cut in slices, a little chopped carrot, turnip, a few string beans
+cut in inch lengths, half a cupful of peas, a couple of stalks of
+celery, a few sprigs of parsley, together with three or four cloves and
+salt and pepper to taste. If these vegetables with the meat fill the
+kettle one-third full, then it can be filled to the top with cold water.
+After standing several hours it should be placed where it will heat
+slowly and allowed to simmer for two hours, then strained and set aside
+to cool and let the grease come to the top. When it is cold the cake of
+fat can easily be lifted off.
+
+[Illustration: GREEN-PEPPER SALAD]
+
+
+CONSOMME AND BOUILLON
+
+Then to make the finest kind of perfectly clear soup, stir into each two
+quarts of cold stock the beaten white and crushed shell of one egg,
+place on the fire and keep stirring until it boils. Allow to cook
+without stirring for twenty minutes, after which set aside for ten
+minutes; skim and strain through a cheese-cloth bag. This may seem like
+a good deal of work, but if the soup is first boiled in the morning
+while cleaning up the kitchen and then clarified while getting dinner,
+it will not require much time nor trouble, and the result will be a
+delicious consomme or bouillon. It is called bouillon if made
+principally of beef with vegetables, and brown in color; it is consomme
+if made of uncooked meat and bones, including veal and chicken, and
+consequently light in color.
+
+
+PLEASING VARIATIONS
+
+Stock made thus can be simply reheated or changed to any desired kind of
+soup by the addition of a particular garnishing. For rice soup, either a
+few teaspoonfuls of uncooked rice or half a teacupful of cold boiled
+rice can be added; for vegetable soup a cupful of mixed vegetables cut
+in small pieces can be put in and boiled until tender. Macaroni, broken
+in inch lengths, washed and then cooked in the stock until it is done
+makes a nice change, called Italian consomme, while a cupful of
+tomatoes will convert it into a tomato soup. If the additions suggested
+are to be made, however, it is not necessary to clarify the stock. It
+takes common sense to make good soup, as well as time and patience, and
+one must learn to be guided by the taste if trying to use up left-overs
+instead of following a regular recipe.
+
+Cream soups, however, do not require any stock, and so are easily and
+quickly made. They are delicious, too, and something any bright girl
+could make while her mother got up the rest of the dinner. They take the
+name of the kind of vegetable used, but all are put together in about
+the same way.
+
+
+CREAM OF CELERY
+
+For cream of celery take two cupfuls of diced celery, using the leaves,
+ends and coarse pieces not good enough to send to the table uncooked.
+Cover with two cupfuls of cold water, season with salt and allow to cook
+until tender--about twenty minutes. While this is boiling the little
+maid mixes in another pan two tablespoonfuls of melted butter with two
+tablespoonfuls of flour. Placing it over the fire, she adds three
+cupfuls of milk and stirs for five minutes while it boils. After
+seasoning with salt and pepper and a dash of red pepper, pour in the
+strained water from the cooked celery and boil all gently on the back of
+the stove for five minutes before serving.
+
+
+PEA AND ASPARAGUS
+
+For cream of pea soup, simply substitute two cupfuls of cooked peas that
+have been pressed through a colander. For cream of asparagus boil up
+first two cupfuls of the tough ends of the asparagus that would not do
+for the table, or take two cupfuls of the water used in cooking the
+asparagus for dinner and put with the thickened milk. But in order to
+avoid giving the family the same vegetable twice at a meal, it is best
+to save the asparagus water or the celery ends until another time,
+putting in the ice-box to keep fresh. We all like variety, and in this
+way it can be had without extra expense.
+
+
+CREAM OF POTATO
+
+Cream of potato soup is made by adding two scant cupfuls of mashed
+potato to the milk foundation given. Some people like the addition of a
+half-teaspoonful of onion juice to flavor or a tablespoonful of chopped
+bacon. If too thick it can be thinned with some of the boiling potato
+water.
+
+It is advisable for the mother to have the child make a certain cream
+soup twice in close succession to be sure that she thoroughly
+understands the process, and then make each of the other kinds soon
+after, so that she will get used to using up whatever left-overs she
+finds on hand.
+
+
+BLACK BEAN SOUP
+
+Black beans make a particularly nice soup for a company dinner. To two
+cupfuls of the dried beans use four cupfuls of cold water and let stand
+over night. Next day add two cupfuls of boiling water and cook until the
+beans are perfectly tender, with one small chopped onion, three cloves,
+salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter,
+stir in two tablespoonfuls of flour, add a cupful of cold water; cook
+the same as the milk foundation and add to the beans after they have
+been put through a colander. Boil up well together, stirring to blend
+well. Put a couple of thin slices of hard-boiled egg and lemon in each
+plate and pour the hot soup in. If desired, the soup can be additionally
+flavored with a small wineglassful of sour wine.
+
+
+CREAM OF TOMATO
+
+Before leaving the soup question, let me say that the cream of tomato is
+made by heating two cupfuls of canned tomatoes to the boiling point,
+then straining, and after adding a good-sized pinch of soda, which must
+be stirred in well, poured slowly on to the milk foundation, prepared in
+another vessel. This must be served immediately, as it is not so good
+when allowed to stand.
+
+[Illustration: TOSSING UP A SALAD]
+
+
+DELECTABLE GARNISHES
+
+Instead of always serving the ordinary crackers, teach the child how to
+prepare some simple little extras for nice soups. Plain square crackers
+spread with butter, salted and then browned in the oven will taste quite
+different; another time let her grate the least bit of cheese over
+before the toasting. Or she can take stale bread, cut in long narrow
+strips, spread with butter, season with salt and pepper and bake a light
+brown in a slow oven. Croutons, too, are a welcomed variety, made by
+cutting bread in half-inch cubes, dipping in melted butter and frying
+crisp. A few of these are scattered on top of each plate of soup just
+before sending to the table. Such extras require but little time, yet
+they mark the experienced cook; and if our small maid has been paying
+due attention to her directions (and consequently getting good results
+in her work,) she ought now to be so interested that she will be eager
+to try every new dish suggested and desirous of making the greatest
+possible number of dishes out of each particular kind of food.
+
+Now let us review and see what we have out of the odds and ends that we
+found that we had on hand to start with, and what a luncheon it would
+make. We should have either a soup or the stuffed peppers for a first
+course, salad for a second, and the cheese crackers served with a small
+quantity of jam or preserves for a finish! Quite a nice meal, and one we
+need not hesitate to set before an unexpected guest. Besides, from any
+reasonable quantity of left-overs there would probably be enough for
+four people.
+
+
+
+
+CHAPTER IV
+
+Fish, Fresh and Dried
+
+
+Fresh fish, in the first place, must be absolutely fresh. They will have
+little odor, the eyes will be full and clear, and the flesh firm. They
+are usually delivered from the market cleaned and scaled, but they
+should be washed with cold water, and sprinkled with salt if not used
+immediately.
+
+
+SMELTS, TROUT AND PERCH
+
+Smelts, trout, perch and other small fish, are fried whole, while the
+larger kinds are cut in pieces called fillets. After washing, drying and
+seasoning with pepper and salt, each piece should be dipped in finely
+rolled, dried bread or corn meal, and laid on the bread-board. When all
+through, beginning with the first, dip each one in well-beaten, seasoned
+egg, and then in the crumbs again, taking pains to have them covered
+completely. Lay back on the board to dry before cooking. Heat a half
+cupful of lard in a skillet until smoking hot, then put in the fish and
+fry on one side until brown. Turn carefully to avoid breaking, and brown
+on the other side, but do not turn more than once, and watch to keep
+from burning. Many cooks use flour or rolled crackers for covering the
+fish, but the bread crumbs do not hold as much grease, and the fish
+always seem to fry better than when dipped in anything else. When cooked
+a deep, rich brown, lift out on to brown paper to drain, and then slip
+on to a hot platter and send to the table at once, garnished with slices
+of lemon, parsley or water cress.
+
+
+HALIBUT
+
+A halibut steak is fine when, after washing thoroughly, it is put in a
+dripping pan, seasoned with salt and pepper, covered with boiling water
+and cooked in the oven until done,--from twenty minutes to half an hour.
+While it is cooking, our little maid can prepare her favorite white
+sauce, only now she must add a cupful of strained tomatoes and season
+with red pepper. When the fish is ready, she must serve it on a hot
+platter, covered with the hot sauce. A steak of this kind usually weighs
+about two pounds, and is ample for four or five people.
+
+
+WHITE, WEAK AND BLUE FISH
+
+White fish, weak fish, blue fish and similar kinds I like best when
+large enough to have the bones first removed and the fish then spread,
+skin down, on a wire broiler, or an oak plank. Spread with a little
+butter and seasoned with pepper and salt, it may be cooked in a gas
+stove or before a hot fire. This will take from twenty to thirty
+minutes. When thoroughly done and browned on top, garnish with roses of
+mashed potato, lemon or parsley, and serve immediately,--right on the
+plank if desired. Any left over can be picked into small pieces, and
+worked up with an equal amount of cold mashed potato, into cakes, to be
+fried for breakfast.
+
+There are many kinds of smoked and canned fish that make specially
+appetizing dishes for breakfast or luncheon. They should always be kept
+in the house, with other shelf supplies, and will prove "a friend in
+need."
+
+
+FINNAN HADDIE
+
+Finnan Haddie can be served in several ways. After washing and wiping
+off with a cloth, it can be buttered, seasoned with salt and pepper and
+either broiled or fried. Or it is even better if boiled first for five
+minutes (put on it cold water), then picked into small flakes and
+stirred into our little maid's standby, white sauce. After cooking five
+minutes longer, it should be served on rounds of hot buttered toast,
+garnished with parsley.
+
+
+SMOKED FISH
+
+Smoked halibut, salmon and sturgeon can all be bought in small pieces
+(even as little as half a pound), and are most inviting when cut into
+thin slices and made hot in a skillet with just enough butter to keep
+them from burning.
+
+
+SALT COD
+
+But in talking of dried fish, we must not forget our old favorite,
+creamed codfish. As the boxed codfish is always so salty, it is
+necessary, after picking it carefully apart and removing the bones, to
+let it soak in cold water for half an hour, then drain. Put half a
+cupful of fish on in a stewpan, cover with cold water and let come to a
+boil. Pour this off immediately, cover with fresh boiling water, and let
+gently simmer for ten minutes. While it is cooking, our small maid
+should rub to a smooth paste one tablespoon of flour and one tablespoon
+of butter. Then adding one cup of milk and one well-beaten egg to the
+codfish, she next puts in the paste, and continues to stir for five
+minutes more while it is cooking. It should then be served on rounds of
+hot toast.
+
+[Illustration: CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST]
+
+
+SALT MACKEREL
+
+Salt mackerel should be covered with cold water and left skin side up to
+soak over night. For breakfast, dry in a cloth and broil, with the flesh
+side toward the fire, or else brown in a hot pan with a little butter,
+and serve on a hot platter garnished with slices of lemon.
+
+I have purposely avoided giving recipes calling for frying in deep fat,
+as there is always more or less danger of an inexperienced child meeting
+with an accident in handling any quantity of melted lard, but mothers
+who wish to use it will find that fritters, fish and other things when
+cooked that way get a nice color and really take up less fat than when
+fried (sauted) in the more common style.
+
+
+
+
+CHAPTER V
+
+Simple Meat Dishes
+
+
+Here let me put in a few words about some easy ways of cooking meat. The
+recipes are simple, but everything depends on your getting in plenty of
+seasoning, cooking as directed, and--not burning. Be sure to have veal,
+lamb and pork well done, as no one likes these rare or even pink, but
+study the family taste about the length of time to cook beef. I have
+purposely omitted the ordinary dinner meats (I couldn't tell you
+everything in one little book!), but if you learn to make what I _do_
+tell you about, you will certainly become a good cook.
+
+
+PAN-BROILED LAMB CHOPS
+
+Lamb chops are particularly nice pan-broiled. First scrape off any fine
+particles of bone, trim off superfluous fat, and then place in a hissing
+hot skillet. Turn often until well seared, to prevent escape of juices,
+and cook until brown, about ten minutes. Serve on a hot platter, season
+with salt and pepper, dot with butter, and garnish with parsley, peas,
+or a ring of mashed potatoes.
+
+
+PORK CHOPS
+
+Pork chops need to be thoroughly cooked, and after washing, I always
+parboil ten minutes first in a covered frying pan, then season with salt
+and pepper and brown in fat. They are often served with tomato sauce.
+
+[Illustration: VEAL CUTLET AS REED BIRDS]
+
+
+VEAL CUTLETS
+
+The veal for this purpose, sometimes called Mock Reed Birds, should be
+sliced thin, then cut in four-inch squares. Spread lightly with butter,
+sprinkle with salt and pepper, and scatter with finely minced parsley
+and celery, or either one alone. Roll each piece up tightly and tie with
+a piece of white string. Place "birds" in a hot skillet with a little
+water and melted butter, cover and simmer for twenty minutes, then brown
+in butter or fat as preferred. Serve on rounds of hot buttered toast,
+with brown gravy.
+
+
+BEEF STEW (BROWN)
+
+Take one pound of round steak, cut in small pieces and sprinkle with
+salt and pepper. Put a little suet in a hot kettle, or melt two
+tablespoons of butter, and add a couple of slices of dry onion, turning
+frequently until brown, then put in the meat. Stir to keep from
+scorching until well seared on all sides, cover with boiling water, and
+set on the back of the stove to simmer for at least three hours. As it
+boils down, allow to brown before filling up again, and have the meat
+covered with the broth when done. Thicken with two tablespoons of flour
+stirred to a smooth paste in half a cup of cold water. Add more salt
+then if necessary. Send to the table in a covered dish, and serve with
+mashed potatoes.
+
+
+SOUTHERN BAKED HAM
+
+When there is going to be company, baked ham is one of the nicest kinds
+of meat that can be had. Take either a small end or half a ham, as
+needed, and soak several hours in cold water. Wash well and put on in a
+kettle with cold water to cover and boil slowly, allowing at least
+twenty minutes to the pound. After boiling half an hour, remove
+one-third the water, and fill up with fresh boiling water, and keep
+covered until done. Then set aside and allow to cool in the liquor. When
+cold, lift out, trim off the brown skin, cover the fat with brown sugar,
+stick with whole cloves, and bake brown--about twenty or thirty minutes.
+This is delicious either hot or cold.
+
+
+BEEFSTEAK
+
+Different kinds of steak need to be cooked in different ways.
+Tenderloin, porterhouse, and sirloin are best broiled over a hot fire,
+or pan broiled by being turned frequently on a very hot skillet, with
+only the fat that comes from the steak itself. Serve on a hot platter,
+with butter, pepper and salt. Round steak is nice cut in small pieces,
+seasoned with salt and pepper, rolled in flour, and cooked quickly in
+some of the suet, first put in the pan until tried out. Lift browned
+pieces of the steak (for this needs more cooking than tenderer meat), on
+to a hot platter, add a little butter to the fat in the pan, stir in a
+scant tablespoon of flour, stir well until smooth and brown, then pour
+in quickly a cupful of cold water, and continue to stir until well
+thickened. This gravy will be smooth and of nice flavor, and can be
+poured over the meat. Season, of course, with salt and pepper to taste.
+
+
+HASH
+
+Hash, though a dish often laughed at, is always appetizing when well
+made. Corn beef hash indeed has quite a reputation, and is made by
+chopping cold corn beef rather fine, adding an equal quantity of cold
+boiled potatoes, chopped, wetting with enough boiling water to keep from
+burning, seasoning with salt, pepper and a little butter, and then
+allowing to cook gently for at least twenty minutes. All kinds of hash
+need to simmer for quite a while, in order to blend the flavor of the
+meat and the potatoes, and give the delicate taste that marks a
+carefully prepared dish. Beef, particularly browned scraps, finely
+minced, and mixed with an equal quantity of minced cold boiled potatoes,
+seasoned and prepared as just directed, is very good for breakfast
+served on rounds of buttered toast. And either kind can be allowed to
+brown down in the pan and then turned out on a hot plate, rolled over
+with a nice thick crust. Any kind of meat can be used, however.
+
+
+LAMB PIE
+
+A lamb pie is an attractive way of using up small pieces of cold lamb.
+Cut off all scraps and gristle, and add enough cold gravy to cover.
+Season well with salt and pepper, and simmer twenty minutes. Take a
+pudding dish, invert a small cup in the bottom, pour in the hot meat,
+add half a can of peas, cover with a crust of light biscuit dough, and
+bake until brown. Before sending to the table lift crust and remove cup,
+which has drawn up the gravy. Serve with either mashed or baked
+potatoes.
+
+
+DRIED BEEF
+
+Dried beef dressed in cream is always an appetizing dish and very
+quickly made ready. The child should first take a half-pound of chipped
+beef and tear it into small pieces, removing all strings and fat. Then
+put in a stew-pan, cover with cold water and let come to a boil. While
+it is heating, however, she should stir smooth one tablespoonful butter
+and one tablespoonful flour. When the water boils on the beef she must
+pour off half (or it will be too salty), and add an equal amount of
+milk. Into this stir slowly the mixed butter and flour, season with
+pepper and let boil until thick. Some people like the addition of two
+well-beaten eggs, but I prefer the beef plain, with the gravy rather
+thick, served on rounds of hot buttered toast. The toast could be made
+first and set where it will keep warm, and thus save the time of making
+afterwards, for a dish of this kind cools very quickly, and should be
+sent to the table as soon as ready.
+
+[Illustration: A STANDING ROAST OF BEEF]
+
+
+ROAST BEEF
+
+A roast of beef, after being scraped and wiped free from all particles
+of sawed bone, should be seasoned well with salt and pepper, and dredged
+with flour. Put it in a hot oven, and when it has seared on top, to keep
+in the juice, turn over and allow to sear on the bottom. Then pour in
+the pan enough boiling water to keep from burning, and baste frequently.
+Allow about one hour for a five pound roast rare, and an hour and a half
+to cook well done. Serve a rib roast, left on the bone, standing as
+shown in the illustration, garnished with parsley.
+
+
+
+
+CHAPTER VI
+
+The Interesting Potato
+
+
+Every girl should know how to cook potatoes properly; yet really there
+is scarcely any other one vegetable that can be prepared in so many ways
+and still is often so poorly cooked as to be practically unfit to eat.
+It would seem an easy thing to make a light, appetizing dish of mashed
+potatoes--and what is more inviting?--but how often are they served wet
+and soggy! To understand the right way to cook and serve potatoes is as
+much an art as to make a salad or bake a cake.
+
+
+BOILED POTATOES
+
+Plain boiled potatoes, with the skin on, are delicious when cooked as
+they should be. The requisite number should be selected, perfect in form
+and uniform in size, and scrubbed with the vegetable brush, but the
+skins not broken. If they are old they will be better for soaking half
+an hour in cold water. A half hour before dinner-time, if they are of
+medium size, they should be covered with boiling salted water and
+placed on the stove, where they will boil gently, not hard, until the
+skins begin to crack open. Test with a fork, and as soon as they are
+tender, drain off all the water and set on the back of the stove to
+steam dry. Serve in a hot, open vegetable dish; and if there is company
+or you are very particular, remove the skins (without breaking the
+potatoes) just before sending to the table. In case there is to be fish
+or a meat dish without gravy, serve the potatoes with the white sauce
+our little cook was taught to make in one of her first lessons.
+
+
+MASHED POTATOES
+
+For mashed potatoes the mother should tell the child to pick out the
+imperfect ones, or those too large to bake, to be peeled and cut up.
+Have her put them on in boiling salted water half an hour before
+dinner-time, cook until perfectly tender, then drain and let steam dry.
+After standing a few moments (in a hot place), have her mash them
+thoroughly, first with an old-fashioned wooden masher until all the
+lumps are removed, and then with a wire one. To each cupful of potato
+add a teaspoonful of butter and a tablespoonful of hot milk. They should
+be beaten up creamy with the wire beater, then turned out into a hot
+covered dish, with a lump of butter in the center and a sprinkling of
+pepper over the top, and served at once.
+
+If dinner is delayed, however, and there is danger of their getting
+cold, have her put them in a baking-dish or tin, smooth them nicely over
+the top and set where they will keep warm. Then when needed, if she will
+grate a little cheese over the top and put in the oven for a few minutes
+to brown, she will find that they are even nicer than when first made.
+The mashed potatoes left from dinner can be worked up with a little
+cream and molded into small round cakes, to be fried brown next morning.
+
+
+CREAMED POTATOES
+
+Often in buying potatoes one finds a quantity of little ones usually
+considered "too small to be bothered with." They seem hardly worth
+peeling, but if scrubbed clean and boiled as directed the skins can be
+removed quickly when they are tender. Then if a white sauce is made,
+these little potato balls can be dropped in and served garnished with
+finely chopped parsley on top. This is a favorite way of preparing new
+potatoes and most appetizing.
+
+
+LYONNAISE POTATOES
+
+If the mother prefers, she can have the child take these little balls
+(peeled after they are cooked), cut them up fine, and fry them as
+follows: In a hot pan melt two tablespoonfuls of butter and add a
+teaspoonful of finely chopped onion, which should be cooked until a
+delicate brown before the seasoned potatoes are added.
+
+
+CHEESE POTATOES
+
+Parboil sliced potatoes, or slice cold boiled ones, line the bottom of a
+baking dish, sprinkle with salt, pepper, a little flour, grated cheese,
+and dots of butter. Repeat until the pan is nearly full, cover with
+milk, sprinkle the top with the grated cheese, and bake until brown, or
+about half an hour. Cheese potatoes are particularly good served with
+cold meat.
+
+
+BAKED POTATOES
+
+Potatoes for baking should be of uniform, medium size and perfect. After
+being well scrubbed they should be wiped dry and put in a moderate oven
+three-quarters of an hour before meal-time. If the meal is delayed for
+any reason they should be pricked with a fork in several places to let
+out the steam, and then set where they will keep hot, but not in a
+covered dish, or they will get wet and soggy.
+
+
+STUFFED POTATOES
+
+If it is necessary to keep them any length of time, cut off the end of
+each potato, scrape out the inside, season with salt, pepper, a little
+butter, a small quantity of cream and to every three potatoes one egg,
+the white beaten stiff. After whipping up light put back in the shells,
+where they will keep warm. Just before sending to the table, put in the
+oven for a few moments, until they puff up and brown at the ends.
+
+
+FRIED POTATOES
+
+Cold boiled potatoes can be used in so many different ways that where
+there is no servant in the house it often is a saving of time and labor
+to boil a quantity at one time and then heat up as needed. They are nice
+simply sliced thin and fried brown in butter.
+
+
+HASHED CREAM POTATOES
+
+If this is considered too rich, half the amount of butter will be
+sufficient to flavor and keep from scorching, and then when they brown
+as they are hashed in the pan pour in a few spoonfuls of cream. Season
+well, allow to brown down again, then fold like an omelet and serve on a
+hot platter garnished with parsley.
+
+
+SCALLOPED POTATOES
+
+Scalloped potatoes are very nice for a supper dish, as they can be
+prepared early in the day and set away until needed. The little cook,
+after washing and peeling her potatoes, next cuts them in thin slices,
+enough to fill the dish needed and parboils in salted water for ten
+minutes. Then drain. Arrange a layer of these, with a sprinkling of
+flour, pepper and salt and a few small pieces of butter, repeating in
+layers until the pan is full. Pour over enough milk to cover. When ready
+to cook, allow half an hour for the baking, and from time to time add a
+little extra hot milk. It is well to set a large pan containing water
+under the baking-dish to catch any milk that might boil over and burn on
+the bottom of the oven.
+
+
+CANDIED SWEET POTATOES
+
+Sweet potatoes that have been boiled are particularly nice when cut in
+half, buttered, seasoned with very little salt and pepper and then
+sprinkled over the top with granulated sugar and browned in the oven.
+"Candied sweet potatoes" they are called when served in hotels as
+something extra.
+
+[Illustration: CLEANING UP]
+
+
+
+
+CHAPTER VII
+
+Different Kinds of Vegetables
+
+
+A mother can make the cooking of potatoes and the plainer vegetables
+interesting if she will use a little tact and stimulate the child's
+desire to make, first, as many different dishes from each article as
+possible, and second, to make them as appetizing as she can. Doubtless
+many a girl who will not eat plain food now could be taught to like
+things by getting her interested in cooking, for then she has to taste
+and make sure she has seasoned properly.
+
+
+TURNIPS, CARROTS
+
+Such winter vegetables as turnips, carrots and parsnips should be well
+washed, peeled, cut in small pieces and cooked in boiling salted water
+for sixty minutes, more or less, depending on the age of the vegetables,
+as the older they are the longer they will take to get tender. When
+sufficiently cooked they should be drained and may then be mashed,
+seasoned with pepper and salt and butter and served in a hot covered
+dish. Or if preferred they can be left in the cubes and served with our
+little cook's favorite white sauce poured over. If mashed they are to be
+served on the dinner plate, but if in cream sauce they will have to be
+put in individual sauce-dishes.
+
+
+PARSNIPS
+
+Plain boiled parsnips are delicious if cut in slices and fried in
+butter, as they acquire a sweetness not brought out in any other way of
+cooking. If the left-over quantity is mashed, it can be made into little
+flat cakes and browned in butter. The child should be encouraged to
+think of as many different ways as possible and then allowed to
+experiment and see the result.
+
+
+WINTER SQUASH
+
+Winter squash is good prepared in the same way as the mashed
+parsnips--that is, plain boiled and then mashed, but I prefer the
+Hubbard variety, cut in large squares and baked in the shell--without
+being peeled. Season before putting on the oven shelf, spread with a
+little butter and add a slight sprinkling of granulated sugar. This
+will take about three-quarters of an hour to bake, and should be a light
+brown over the top. The child may have some difficulty in cutting a
+Hubbard squash, as it is so hard, but she can prepare it after it has
+been cut for her.
+
+
+DRIED LIMA BEANS
+
+Put to soak half a pound of dried Lima beans in a small quantity of cold
+water. Next morning set where they will simmer slowly for two hours in
+salted water enough to cover. At dinner-time drain, and serve on the
+dinner plates simply seasoned with butter, pepper and salt. Or, if
+preferred, they can be served in sauce dishes, with white sauce.
+
+
+BOILED CABBAGE
+
+A nice way to serve cabbage hot is to chop fine after it has soaked half
+an hour in cold water, put on in boiling salted water, and cook in an
+open kettle with a pinch of soda, about forty minutes or until tender.
+Then drain and serve immediately with butter, pepper and salt, or with
+white sauce. Some people prefer to add simply a little vinegar, so find
+out the family taste.
+
+
+BAKED BEANS
+
+For a small family, soak one pint of the small navy beans over night,
+and next morning boil gently until nearly tender. Drain, throw away that
+water, and add a teaspoonful of salt, a tablespoon of molasses and a
+cupful of boiling water. Cut a quarter of a pound of salt pork in small
+pieces, put half of the beans in a baking dish, add a layer of half the
+pork, fill up with the rest of the beans and lay the rest of the pork
+around over the top. Cover the beans with boiling water, put a tin over
+the dish, and bake a number of hours,--the longer the better. As the
+water boils away, add enough more to keep from burning, and half an hour
+before serving, uncover and allow to brown over the top. If a slow fire
+is going in the range, the beans will be the better for cooking most of
+the day, but they must be watched to keep from burning. However, they
+will taste very fine if boiled longer at first,--until perfectly tender,
+and then baked only an hour.
+
+
+CREAMED ONIONS
+
+Peel off the outside skin, cover with boiling water, cook five minutes,
+drain, and cover with fresh boiling water, well salted. Cook until
+tender, the length of time depending on the size, then drain and serve
+in a hot covered vegetable dish with white sauce, made while the onions
+were cooking.
+
+
+BAKED ONIONS
+
+First boil as above directed, then lift into a piepan, sprinkle with
+salt and pepper, place a small lump of butter in a little hole on top of
+each, and bake until brown.
+
+
+ASPARAGUS
+
+With the coming of the spring vegetables will be opened a new field for
+the child to explore. Asparagus, one of the first in the market, is
+considered one of the choicest, and it is also one of the most easily
+prepared. To retain all the delicate flavor many people think it should
+be served plain. For this, tie the asparagus in bunches, after washing
+carefully and snapping off the tough ends. Set upright in a deep kettle
+and pour over boiling salted water enough to reach nearly to the tips,
+but do not cover. The tender ends will cook enough at first, for ten
+minutes, in the steam, and then the bunches should be turned down
+sideways for thirty minutes more. Lift carefully with a skimmer,
+allowing the water to run off, lay on a hot platter, remove the strings
+and serve immediately with tiny lumps of butter and a dash of pepper
+over the top. Or the asparagus can be first cut in small lengths, boiled
+until tender in salted water, then drained, laid on hot toast and
+covered with cream sauce. As mentioned before, the water in which it has
+been cooked can be set away to be used for soup, with a few tips added
+if desired.
+
+
+CUCUMBER JELLY
+
+Take one pint of well-seasoned bouillon, and while still warm, add the
+quantity of gelatine stated on the package necessary to make one pint of
+jelly, and when thoroughly dissolved, set away until it begins to
+stiffen. Then slice one cucumber, after peeling and ridging the sides,
+season with salt and pepper, and lay in vinegar for a moment. Rinse out
+the mould in cold water, lay around the cucumber in any pattern desired,
+and fill up the mould with the thickening jelly. Leave on ice after set,
+until ready to serve.
+
+[Illustration: CUCUMBER JELLY]
+
+
+STRING BEANS
+
+Wax or string beans should be snapped in small pieces and all strings
+removed, then washed and put on to boil in hot salted water. Cook until
+tender (generally this requires about forty minutes), drain and serve in
+a hot dish with butter, pepper and salt, or, if preferred, the cream
+sauce. Our young cook will have many opportunities to use her recipe for
+white sauce with the spring vegetables, for almost all kinds are
+improved when it is added.
+
+
+PEAS AND LIMA BEANS
+
+Peas and Lima beans, after being shelled and covered with salted boiling
+water, are cooked until tender (forty to sixty minutes) and then served
+either plain, as directed for the beans, or with the cream sauce, which,
+by the way, is better for such vegetables if thinned with more milk than
+when used in other ways.
+
+
+CAULIFLOWER
+
+Cauliflower, after being carefully washed, should be tied up in a piece
+of cheese-cloth to keep the shape, and after soaking for an hour in cold
+water, cooked in boiling salted water at least half an hour. When
+tender, it should be carefully lifted to the vegetable dish and the
+cream sauce poured around the base. A little chopped parsley scattered
+on top the sauce improves the appearance.
+
+
+BEETS
+
+Young beets have to be washed carefully to avoid breaking the skin, and
+have roots and half an inch of the tops left on while cooking. They
+should be kept covered with salted boiling water, and cooked until
+tender, allowing at least an hour for new beets, and possibly even three
+for old. When perfectly tender (on being tried by the prong of a kitchen
+fork), remove from the fire, drop into cold water for a moment to cool
+enough to slip off the skins, and then slice in a hot dish. They can be
+served plain, with butter, pepper and salt, although our grandmothers
+preferred the addition of a few spoonfuls of warm, thick cream. Many,
+however, like a little vinegar instead.
+
+
+TOMATOES
+
+Baked tomatoes are made by taking the fresh tomatoes, scooping out the
+centers and mixing with bread crumbs, seasoning with butter, pepper and
+salt, and then refilling the shell, sprinkling a few crumbs on top. They
+require about twenty minutes to bake, and can be served on rounds of
+toast, with cream sauce. In winter, however, canned tomatoes, alternated
+with layers of buttered bread, seasoned with butter, pepper and salt,
+are nice baked in a dish, with crumbs browned over the top.
+
+
+GREEN CORN
+
+Green corn "on the cob" must first have the husks and silk carefully
+removed and then be dropped into boiling salted water and kept boiling
+(under a cover) for from ten to twenty minutes, according to the age of
+the corn. If very fresh and tender, it will cook quickly, but it should
+be served as soon as removed from the water.
+
+
+CORN OYSTERS
+
+Any corn left from a meal can be grated off the cob and used for corn
+oysters. To one cupful of corn, add half a cup of milk, one beaten egg,
+half a teaspoon of salt, and one tablespoon of melted butter. Into this
+stir one-half cup of sifted flour, and bake like pancakes on a hot, well
+greased skillet. Be careful to avoid too hot a fire or they will scorch
+on the bottom before cooking through, and they must not be raw in the
+middle. It may be necessary to put a little extra butter in the pan when
+they are turned, but they have to be watched carefully all the time.
+
+
+
+
+CHAPTER VIII
+
+For the Unexpected Guest
+
+
+Entertaining can be made easy by some forethought, and a little girl
+should be made to realize that hospitality, of all things, should be
+genuine. In the case of expected company it is well to get whatever is
+needed in plenty of time, but the unexpected guest should receive none
+the less cordial greeting while the housekeeper hurriedly reviews her
+resources in the way of material available.
+
+One of the most important lessons to teach the little girl is that of
+making simple dishes so attractive that no hesitation need be felt in
+asking friends to share the family fare. This is particularly true in
+the case of dishes for supper. They should not require much extra work,
+but be quickly prepared and preferably of what one happens to have in
+the house. For a light supper it is desirable to have one hot dish,
+beside a warm bread, cold meat, fruit, cake and tea.
+
+[Illustration: TABLE SET FOR AN EASTER LUNCHEON]
+
+If the child has become proficient, she should be allowed as a special
+favor to make the baking-powder biscuits by herself. Have her use a
+small cutter not more than two inches in diameter, as small biscuits are
+more appetizing; and be sure to have them baked to a light brown.
+
+
+POTATO SALAD
+
+Potato salad makes a good chief dish for the unexpected guest and is
+easily prepared. The child should be told to select medium-sized
+potatoes, at least one for each person and after scrubbing with a brush
+to get perfectly clean, put on with boiling water enough to cover and
+boil gently until tender, then drain and set aside to cool. This can be
+done at dinner time, when the fire is hot, and save extra trouble. When
+the potatoes are cold the skins can be easily removed, and the potatoes
+then cut in thin slices. Next she should peel and cut in very thin
+slices one small onion (unless the family taste prefers more) and
+arrange the alternate layers of sliced potatoes and onions, well
+seasoned with salt and pepper, in a pretty salad bowl. It looks
+attractive, too, tossed lightly on lettuce leaves arranged on a small
+platter. Over the whole then pour the boiled salad dressing, or the
+French, as the family prefer, and when the potato salad is ready to
+serve it should be garnished with sprigs of parsley and slices of
+hard-boiled egg.
+
+
+SCALLOPED OYSTERS
+
+Scalloped oysters make a fine supper dish on a cold night, and there are
+several ways they can be prepared. The one I like best I will give
+first. The child should butter a number of thin slices of bread and
+spread on the bottom of a dripping-pan, laying on next a layer of
+oysters, with pepper and salt; then another layer of the thin buttered
+bread, another layer of oysters, and the top finished with a layer of
+bread, well seasoned. Over the whole pour the oyster juice and one-half
+cupful of milk. This will require from twenty to twenty-five minutes in
+a hot oven, when the bread on top will be toasted crisp. Many people
+like scalloped oysters prepared with crackers, and in that case the
+rolled cracker-crumbs are used instead of the bread, but the taste of
+the two dishes is different.
+
+
+CREAMED OYSTERS
+
+Cook one pint of oysters in their own liquor or in a few spoonsful of
+salted water until they curl at the edges. Have ready a thick cream
+sauce, stir in the oysters, and cook a few moments longer. Serve in
+baskets made by removing the inside of the light rolls, brushing with
+melted butter and browning in the oven. Make handles from crust, and
+insert after filling.
+
+[Illustration: CREAMED OYSTERS IN BASKETS]
+
+
+FRIED OYSTERS
+
+To fry oysters, select large, choice ones, and dry in a napkin. Taking
+one at a time, roll in cracker crumbs, season with salt and pepper, dip
+in beaten egg, and cover thoroughly again with the rolled cracker.
+Spread out on a bread board and allow to stand a little while for this
+covering to set, then cook either in a skillet with a small amount of
+butter, or in deep fat, until lightly browned. Lift on to a piece of
+wrapping paper to drain, but keep hot, and serve garnished with parsley
+and sliced lemon.
+
+
+WELSH RAREBIT
+
+This is another good dish for an evening supper. Crumble half a pound of
+grated cheese, and put in a chafing-dish or a double boiler. Season with
+half a teaspoonful of salt, half a teaspoonful of prepared mustard and a
+dash of red pepper. When it begins to melt, stir constantly, and as soon
+as it begins to look the least bit "stringy," pour in slowly a quarter
+of a cup of cream and one beaten egg. As this blends, add a teaspoonful
+of butter, cook until smooth, and serve immediately on rounds of hot
+toast or square soda crackers.
+
+
+FRITTERS, APPLE AND BANANA
+
+Fritters help out nicely, too, for company, and can be fried in a small
+quantity of very hot fat instead of in the deep fat if mother prefers.
+Sift one cup of flour, add one-quarter teaspoon salt, a tablespoon
+sugar, two-thirds of a cup of milk, one tablespoonful melted butter, and
+the yolk of one egg, beaten light. Stir to a smooth batter, add the
+stiffly beaten white, and lastly several sour apples, cut in thin
+slices, or three bananas, cut a little thicker. Drop by the spoonful in
+the smoking hot fat, set where they will not scorch, and if in a frying
+pan, turn over as soon as brown around the edges. Serve with powdered
+sugar.
+
+[Illustration: TRAY ARRANGED FOR WELSH RAREBIT]
+
+
+MILK TOAST
+
+Put on in a double boiler two cups of milk, one tablespoonful of butter,
+salt to your own taste, and allow to come to a boil. Have ready four
+squares of nicely browned toast, put in a hot vegetable dish, pour over
+the milk, clap on the cover, and serve at once. Some people like the
+milk thickened with a teaspoonful of flour that has first been moistened
+with a little cold milk, but I prefer it without.
+
+       *       *       *       *       *
+
+Every housekeeper should impress on her young daughter the importance of
+keeping on hand a small quantity of canned goods to provide for the
+unexpected guest, and this should include sardines, salmon, shrimps,
+lobster, French peas, olives and orange marmalade. These things will all
+keep for months in a cool place, yet are indispensable in an emergency.
+The can of shrimps, opened and placed in cold water for a little while,
+will taste as good as the fresh, and the salmon, with the skin and bones
+removed, will be ready on short notice to be served in a number of ways.
+
+
+CANNED FISH SALADS
+
+For salad, take either shrimps, lobster or salmon, and after breaking in
+small pieces, add an equal amount of celery, season with salt and
+moisten with salad dressing. Serve on lettuce.
+
+
+CREAMED CANNED FISH
+
+If our small cook wishes to serve a hot dish, however, in a hurry for
+company, she can make to use with her canned fish, the favorite white
+sauce. For this she must first melt one tablespoonful of butter and add
+to it one tablespoonful of flour, a quarter teaspoonful of salt, a dash
+of pepper, and lastly, after mixing well, one cupful of milk, stirring
+all the time until thick. After boiling two minutes put in the can of
+lobster, shrimps or salmon, broken in small pieces, and allow to boil
+gently for three minutes more. Then serve on rounds of buttered toast,
+garnished with parsley.
+
+
+SARDINE CANAPES
+
+If only sardines happen to be left in the reserve stock and yet
+something hot is needed, let the mother show the child how to make that
+rather unusual dish, sardine canapes. After removing the bones and
+tails, the sardines should be rubbed to a paste and mixed with an equal
+quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a
+teaspoonful of lemon juice and half a teaspoonful of Worcestershire
+sauce. Then she must cut circles of bread, toast or fry them brown in
+butter, and spread on the sardine paste. Send to the table immediately,
+garnished with circles of the hard-boiled white of egg.
+
+
+
+
+CHAPTER IX
+
+Rice and Macaroni
+
+
+BOILED RICE
+
+Rice is one of our most nutritious foods, and it can be served in such a
+variety of ways it is one of the first things a child should be shown
+how to prepare. The very easiest (and cheapest) way is to wash and drain
+a cup of rice and then sprinkle it slowly into two quarts of boiling
+salted water. Without stirring, set it where it will simmer slowly, and
+by the time it has boiled down thick it should be tender enough to crush
+with the tongue. If not, add a little more boiling water and allow to
+cook a while longer, but if it is not stirred the grains will be whole
+and the rice will not stick to the pan as long as there is water enough
+to keep from burning. If it is to be served plain, with only cream and
+sugar, add a teaspoonful of butter and stir through lightly just before
+turning out in the dish for the table and sprinkle a little ground
+cinnamon over the top. This makes an easy and generally very acceptable
+dessert. It is particularly nice if turned first into cups to mold, and
+then served on a small dish with a spoonful of jelly or some preserve
+over the top.
+
+
+CASSEROLE OF RICE
+
+Rice cups are made by lining small well-greased baking-cups with the
+rice half an inch thick and filling with any kind of cold meat, chopped
+fine and seasoned. A thin layer of the rice is then spread over the top
+and the cups baked in a moderate oven for twenty minutes. By running a
+knife around the edge when done they can be turned out when cooked, and
+may be served on hot toast with either warmed-over gravy or tomato
+sauce.
+
+
+RICE CUPS, (DESSERT)
+
+The rice cups will be delicious for dessert, if instead of using cold
+meat they are filled with mince meat or raisins that have lain in cold
+water until they have swelled. When baked they are to be turned out on
+sauce dishes and served with a sauce made by creaming one-third cupful
+of butter with one cupful of brown sugar, flavoring with
+half-teaspoonful vanilla and heating in a double boiler until hot and
+creamy.
+
+[Illustration: COMPOTE OF RICE]
+
+
+COMPOTE OF RICE
+
+Take plain boiled rice, pack lightly in small cups, and put in a warm
+place for an hour to set. Turn out molded, and send to the table
+garnished with any kind of rich preserves,--preferably such large fruits
+as peaches, pears or plums.
+
+Rice nicely cooked is often served in place of a vegetable and eaten
+with a fork from the dinner plate like mashed potatoes. It is a good
+thing for the little cook to learn all the different ways of cooking it,
+as often a small quantity left from one meal would prove most acceptable
+for another, if prepared differently.
+
+
+FRIED RICE
+
+The plain boiled rice intended to be served like a vegetable or for a
+simple dessert might not all be used. If a cupful were left it could be
+cut in thin slices and browned in butter for breakfast, or it could be
+stirred into the soup made from the left-overs, as described in one of
+our former lessons. The little maid must learn to use all her odds and
+ends, and a good way to teach her would be to ask her what she thought
+could be prepared from the small quantity of food left from a meal.
+While often there might not be enough for the whole family, there might
+be plenty for the few that happened to be home for the noon luncheon, or
+perhaps only enough for the school lunch that after a while gets to be
+such a hard thing for mother to fix up "in a different way."
+
+
+RICE PUDDING
+
+Rice pudding is one of the first desserts a child should learn to make,
+as it is so little trouble and always a favorite. She should first beat
+up thoroughly two eggs; add half a cupful of sugar, two cupfuls of milk,
+a little nutmeg, and stir through two cupfuls of cooked rice. If the
+rice has been standing long enough to stiffen, then, after washing her
+hands, she will have to work the rice through the custard with her
+fingers in order to remove any lumps. A half cupful of raisins or dried
+currants stirred in after the pudding is in the baking-dish will make it
+just that much nicer. In baking, leave in the oven until the pudding is
+firm, which will show when a silver knife stuck in the middle comes out
+clean. A custard is never baked enough that sticks to the knife and
+leaves it milky.
+
+
+BOILED MACARONI
+
+As there are many days, especially in summer, when macaroni can well
+take the place of meat, it is desirable that the small maid be taught
+how to prepare it attractively.
+
+The macaroni is first broken in small pieces, washed and then boiled in
+salted water until tender--about twenty minutes. It can be tested with a
+fork. It is very good if simply drained when cooked, sprinkled with salt
+and pepper, dotted with lumps of butter and sent to the table piping
+hot.
+
+
+MACARONI WITH CHEESE
+
+Or it can be taken from the boiling water, put in a colander, rinsed
+with cold water, then arranged in a baking dish in alternate layers
+with grated cheese. Over the top pour one cup of hot milk in which has
+been stirred a teaspoon of butter and a beaten egg. This must be baked a
+light brown as quickly as possible, and served at once. It is not so
+good after it has stood.
+
+If preferred, a cupful of white sauce can be used instead of the milk
+and egg.
+
+
+MACARONI WITH TOMATO
+
+For baked macaroni with tomato, have the little cook put in her baking
+dish first a layer of the cooked and rinsed macaroni, then a layer of
+tomatoes, either fresh or canned, but well seasoned, then another layer
+of macaroni, then one of tomatoes, and on the top sprinkle rolled bread
+crumbs. Scatter tiny lumps of butter all around, season again, and bake
+a light brown in a quick oven.
+
+
+MACARONI PIE
+
+But if she finds that she has a small quantity of cold meat on hand,
+beef, veal or chicken, she can put one layer of that through the middle
+of the macaroni, and she will have a surprise for her family--delicious,
+too. This is quite nice for wash-day dinner when it can be served with
+baked potatoes, at little cost of time or trouble.
+
+In a series of cooking lessons of this kind, it is manifestly impossible
+to include directions for preparing all kinds of food, but I have
+outlined the work with the idea of teaching the children a great variety
+of dishes, believing that their success with these will stimulate them
+to try by themselves recipes found elsewhere.
+
+
+
+
+CHAPTER X
+
+Baking Cake and Bread
+
+
+The child who has been assisted in preparing the various dishes given in
+our previous cooking lessons, and who has learned to follow directions,
+will now be eager to undertake different kinds of baking. The mother
+should impress on the little student that the first essential to success
+is correct measurements, and the second, careful mixing. For cake baking
+a graduated tin cup, marked in quarters and thirds, is almost a
+necessity, as different people's ideas vary so as to what constitutes a
+quarter or a third. If the cup is at hand, however, and is used in
+taking all the measurements, there can be no mistake. And a cupful means
+a level cupful, not heaping; a teaspoonful a level spoonful, not a
+rounded one, unless so specified.
+
+
+BAKING PREPARATIONS
+
+Before beginning the work, the child should read over her recipe and lay
+out all ingredients needed. She should have the mixing bowl on the
+table with the mixing spoon, the teaspoon and tablespoon for
+measurements, and the measuring cup. The cake pan, wiped off, warmed and
+greased lightly with lard, is next set aside, ready for use.
+
+Then the fire must be in good condition. If a gas stove is used it will
+take only a few moments to heat the oven properly, but if wood or coal
+is the fuel, the mother must show the child how to prepare the fire, so
+as to have the oven the right temperature and on time. The old way of
+having it as hot as one can stand the hand while counting twenty, is a
+fair test.
+
+As small cakes bake more evenly and quickly for the inexperienced cook,
+it is a good idea to let the child put her cake dough in muffin tins. A
+mixture that might fall and seem a failure if put in a loaf and not
+properly baked, will often come up very nicely in gem pans; and,
+besides, the small cakes appeal more to the childish fancy. A nice
+one-egg cake is made as follows:
+
+[Illustration: ICING THE CAKE]
+
+
+TEA CAKES
+
+One-third of a cup of butter, one cup of sugar, one egg, one cup of
+milk, two cups of sifted flour, two level teaspoonfuls of baking powder,
+half a teaspoonful of vanilla, and half a cup of currants.
+
+
+DIRECTIONS FOR MIXING
+
+First the child should measure her flour while her cup is dry, and
+adding the baking-powder, sift it on to a paper or in an extra bowl, and
+set it aside, ready for use. Next she can measure the even cupful of
+sugar into the mixing bowl, add an even one-third cupful of butter, and
+rub together to a creamy mass. If the butter has been standing a while
+in the kitchen, it will be warm enough to work up nicely. Then she must
+separate the egg, beating the white stiff and the yolk until it is
+foaming. Adding the beaten yolk to the butter and sugar, she again stirs
+thoroughly, and then begins adding--a little at a time--first the milk
+and then the sifted flour, stirring evenly all the while. Put in the
+vanilla, the stiffly beaten white of egg, with the currants, mixing as
+little as possible, and pour out into the greased gem pans. If the oven
+is right, the baking will take from fifteen to twenty minutes, but if
+the oven seems too hot, leave the door slightly open for about five
+minutes. An old-fashioned way of finding out when the cakes are well
+baked is to try with a new wooden toothpick. If it comes out clean and
+dry the cakes are done.
+
+On removing from the oven, loosen around the bottom edge (the cakes
+should have shrunk from the sides), and turn on to a bread board. When
+cold, they can be iced with the following simple icing:
+
+[Illustration: TEA CAKES BAKED IN HEART SHAPE]
+
+
+WHITE ICING UNCOOKED
+
+Two tablespoonfuls milk or cream, enough confectioner's sugar to make a
+thick paste and half dozen drops of vanilla. In spreading, if the icing
+does not go on as smoothly as desired the silver knife used for
+spreading can occasionally be dipped in a glass of cold water.
+
+
+COCOA ICING
+
+When the child has followed this recipe several times successfully, she
+can then try baking it in two cake tins. When done and cool, she can put
+the layers together with the same icing, to which, by adding two
+teaspoonfuls of cocoa, she will have a nice chocolate filling. When the
+cocoa is used, she will need a trifle more milk or cream.
+
+
+GINGER COOKIES
+
+After the child has fully mastered this recipe, let her next try some
+ginger cookies. To a half a cupful of molasses, one teaspoonful of soda,
+half a cupful sour milk, half a cupful of sugar, and one-third cupful of
+melted butter add one well-beaten egg, three cupfuls of flour, with one
+tablespoonful of ginger. This will make a thick mass which is to be
+turned out as soft as can be handled, half at a time, on a well-floured
+bread board. The child must then flour her rolling-pin to keep it from
+sticking, and roll as thin as desired. She should thoroughly grease the
+dripping pan and then cut out her cookies and lift carefully into place,
+one just touching another. The oven should be quite hot for these as
+they ought to bake quickly; and on removing from the oven, they should
+stand a moment in the pan before being lifted on to a plate.
+
+
+SPICE CAKE
+
+For an inexpensive spice cake, take one-half cup of butter, one cup of
+sugar, one egg, (white beaten separately), one and one-half cups of
+flour, two teaspoonfuls of baking powder, half a cup of milk,
+one-quarter teaspoonful ground cloves, one-quarter teaspoonful nutmeg,
+one teaspoonful cinnamon, half a teaspoonful vanilla. Cream the butter
+and sugar, add yolk of egg and beat very light. Sift flour and baking
+powder, and stir in alternately with the milk. Add spice and flavoring
+next, then the stiff white, and bake either in gem pans or in a loaf.
+Half a cupful of seeded raisins or currants will be an improvement.
+
+
+WARM GINGERBREAD
+
+Stir together half a cup of molasses, half a cup of brown sugar, one
+teaspoonful of soda, one beaten egg, two tablespoons melted butter, half
+a cup of milk, two cups of flour, one tablespoonful of ginger,
+teaspoonful of cinnamon, one-quarter teaspoonful cloves, and a little
+nutmeg. Mix in the order given, pour in greased shallow pan, and bake
+from fifteen to twenty minutes.
+
+       *       *       *       *       *
+
+When the little cook has learned to follow the foregoing recipes so that
+she understands all the details of mixing and is able to make nice light
+cakes, let her some time try the following, which by using the whites
+for a delicate cake and the yolks for a gold cake, will give her two
+choice cakes without extra expense. After bringing to the table, when
+ready to begin, the sugar can, the butter jar, the egg dish, the milk,
+the vanilla and the baking powder, so that everything will be
+convenient, and having well greased a pan for the gold cake (which will
+be baked in a loaf) and the two jelly tins for the white cake, she can
+then separate three eggs, and to the three yolks add one whole egg. On
+account of the baking it is best to make the white cake first, and then
+it can be iced and the dishes cleaned away while the loaf cake bakes.
+
+
+WHITE CAKE
+
+One even half cupful of butter and an even cupful of sugar, creamed
+until it is light and foamy. To one and one-half cupfuls of flour add
+two level teaspoonfuls baking-powder, and sift several times. Then into
+the creamed butter and sugar pour one-half cupful milk, alternately, a
+little at a time, with the flour. Before putting in the last of the
+flour, stir extra well, then put in one teaspoonful vanilla and the
+stiffly beaten whites of the eggs, mix as little as possible, to stir
+through, and then add the last of the flour. Bake either in a loaf or in
+two layer tins. The layers can be put together when cold with either the
+icing already given or this chocolate frosting:
+
+
+CHOCOLATE ICING
+
+To one cup of granulated sugar add one-third cup of boiling water, and
+stir to dissolve until it begins to boil, but no longer. Cook until it
+hairs from a spoon, then pour slowly on the stiff white of an egg,
+beating steadily. When the candy is well mixed through the egg, add two
+squares of chocolate, grated, and continue beating until cool and thick
+enough to spread. If the candy happens to be taken off too soon, the
+icing will not get thick, and in that event it can be made the right
+consistency by the addition of a little confectioner's sugar.
+
+
+BOILED ICING
+
+For the plain white boiled icing, simply omit the chocolate from the
+foregoing recipe, and flavor as desired.
+
+After the two white layers have been put into the oven, if she will be
+very careful not to forget them, our little maid can go at her loaf
+cake.
+
+
+GOLD CAKE
+
+To one cupful of sugar, and a rounded tablespoonful of butter rubbed
+creamy, she can stir in the four yolks and one whole egg beaten together
+as light as the proverbial feather. Then after sifting one and one-half
+cupfuls of flour with two level teaspoonfuls baking-powder in a separate
+bowl, she can add, a little at a time, one-half cupful of milk and the
+flour in the same way that she did in mixing her white cake. Flavor with
+a teaspoonful of vanilla, or lemon, if preferred.
+
+
+CITRON CAKE
+
+If citron is liked, a quarter-cupful, cut very thin, and lightly
+floured, can be stirred through the batter made for the gold cake, the
+last thing. This cake will bake better if put in a pan having a funnel
+opening in the center. The oven should be a little cooler for a loaf
+cake, and it should bake from forty to forty-five minutes. When done, it
+will shrink slightly from the sides of the pan and should be a delicate
+brown. The best way to avoid the possibility of sticking, is to first
+cut a piece of paper to fit the bottom of the pan and grease it
+thoroughly. On removing from the oven, the loaf cake should stand a few
+moments and then be turned out on the bread board.
+
+
+NUT CAKE
+
+If desired, when the loaf is cool, it can be iced also, with a white
+icing, and it will look attractive if a few nut meats are scattered over
+the top before the icing hardens. If nuts are liked, a few can be
+stirred through the cake instead of the citron and thus by using either
+(or neither) our small cook can make three different cakes with the same
+recipe.
+
+
+DEVIL'S FOOD CAKE
+
+A delicious chocolate cake, sometimes called Devil's Food, is made as
+follows: cream three-quarters of a cup of butter with one cup of sugar,
+and add the beaten yolks of two eggs. Sift several times one and
+one-half cups of flour with two scant teaspoonfuls of baking powder, and
+stir in, alternating with half a cup of milk. Flavor with three
+tablespoonfuls of cocoa (or two squares of unsweetened chocolate,
+grated), and half a teaspoonful of vanilla, and lastly add the two
+whites, beaten stiff. Bake in two layers, and put together with white
+icing.
+
+[Illustration: AFTERNOON TEA FOR TWO]
+
+Any child with care and a little practice should be able to bake
+successfully any of the recipes given. They are not expensive, and yet
+if properly put together will make cake light and nice enough to offer
+any guest. The first, of course, is a trifle cheaper, but the others
+will give a good variety for any company, and when she has learned to
+make them so they turn out well every time, she will have made a great
+advance in her cooking lessons. Then by simply changing her icing she
+can have as many different kinds as the family desire.
+
+
+BREAD
+
+Home-made bread is one thing that everybody likes, and while it takes
+time and patience, it is not really hard to make. One little girl I knew
+took pride in making all the bread for a family of four, and it was
+fine, too. The recipe here given will make three large loaves, so if you
+prefer, you can use only half at first, until sure that you have learned
+to do it properly. Take three quarts of sifted flour, one even iron
+kitchen spoonful of salt, a rounded one of sugar, and one, also rounded,
+of lard melted in one cup of warm water--not hot. Dissolve one fresh
+compressed yeast cake in one cup of warm water, and add that, with two
+more cups of warm water. Mix this all well together, using your big
+spoon. When as smooth as you can get it that way, turn out on a floured
+board, and knead for fifteen or twenty minutes. Then set it away where
+it will not get chilled, and leave it to rise for from four to six
+hours, when it will be about double its original size. Then turn out on
+your bread board again, cut it in three parts, roll into nice smooth
+loaves, without more kneading, put in buttered bread tins, leave again
+in a warm place for about two hours, then bake in a moderate oven until
+a pretty brown. When done, go lightly over the hard crust with a small
+white cloth dipped in cold water, roll in a fresh tea towel and allow to
+cool before cutting. If you wish, you can start your bread and give the
+first kneading at night, then cover and leave until morning.
+
+
+LIGHT BISCUIT
+
+For light biscuit, take one of the three parts cut for the bread, twist
+off little pieces the size of an egg, roll smooth without working, wet
+over the top with melted butter or milk, let rise to double their size,
+and bake in a hot oven from fifteen to twenty minutes.
+
+
+
+
+CHAPTER XI
+
+Desserts Good in Summer
+
+
+For the hot days of summer, I know the mothers and little cooks will be
+deeply interested in cold desserts of all kinds--dishes that can be made
+early in the morning and set away, as well as various frozen dainties.
+It is well to enjoy the delicious fruits and melons in their season (and
+really nothing finishes off a dinner better after a close, warm day),
+but still we all want to know how to make light puddings and jellies for
+a change.
+
+
+FLOATING ISLAND
+
+Floating island is a nice dessert, easily made by any child, with
+reasonable care. For six persons, have her take three even cupfuls of
+milk and one-fourth teaspoonful salt, and put on to heat in a double
+kettle. Then beat up the yolks of three eggs, add one-half cupful sugar,
+one-half teaspoonful vanilla, and pour in them slowly the hot milk,
+stirring all the time. Return to the double boiler and continue to stir
+until it thickens and gets creamy, coating the spoon. Do not allow to
+boil, or it will curdle. Cover and set aside to cool.
+
+Next the whites should be beaten up very stiff, and sweetened with two
+tablespoonfuls of powdered sugar. Have a pan filled with boiling hot
+water--but not bubbling--and into this drop the whites in heaping big
+spoonfuls. After standing a few moments they will puff up very light.
+While they are cooking, pour the custard in a glass dish, then lift the
+whites with a skimmer, allow to drain and dot them over the top. Made in
+this way, the meringue tastes much better than when served uncooked. A
+half-teaspoonful of currant jelly on top of each "island" makes the
+dessert even more inviting, and it looks particularly nice when served
+in individual glass dishes or sherbet cups.
+
+       *       *       *       *       *
+
+Gelatin forms the basis for many delicious, inexpensive puddings. It is
+well for the housewife to examine the recipes coming with the different
+brands, for while some boxes will make only one quart of jelly, others
+at the same price will make two, and therefore cost only half as much.
+
+
+LEMON JELLY
+
+For plain lemon jelly, the mother will instruct the child to soak two
+rounded tablespoonfuls of granulated gelatin in one-third cupful of
+cold water for fifteen minutes. Then add two cupfuls of boiling water,
+one cupful sugar, and the strained juice of two lemons. Pour in a
+shallow mold to set and when ready to send to the table turn onto a
+small platter and garnish with whipped cream, or serve with the custard
+used for floating island.
+
+[Illustration: FRUIT JELLY WITH WHIPPED CREAM]
+
+
+FRUIT JELLY
+
+For a fruit jelly in winter, line the bottom of the mold or individual
+cups with pieces of banana, orange, or preserved cherries, fill up with
+the liquid lemon jelly and set away to harden. In berry season,
+however, flavor the gelatin with half a cupful of the pure berry juice
+strained (instead of using lemon), and pour into cups half filled with
+fine, whole berries. This is best served with whipped cream, one large
+berry decorating the top of each cup.
+
+These jellies have to be set in a very cold place to make them firm, and
+it is often advisable in warm weather, if they cannot be put on ice, to
+make them, the night before they are needed, then put them in the
+coolest place possible.
+
+
+WHIPPED CREAM
+
+Whipped cream is called for with so many dishes, that every little girl
+should learn how to prepare it. In the first place the cream must be
+very thick and very cold. In the cities a special cream is usually
+delivered if ordered for whipping; and I believe it is a day older than
+the other kind. But if thick enough and cold, there is no trick at all
+about making it stiff in a very few moments. Have the child take a deep
+bowl or small stone butter jar, rinse it in cold water until chilled,
+then wipe and pour in one-half pint of cream. Taking a Dover egg-beater,
+also thoroughly cold, let her whip steadily and not too fast until
+thick as the stiff white of an egg. Taking out the beater, next add half
+a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir
+thoroughly and set away on the ice until needed. It is best when freshly
+made.
+
+
+NUTS
+
+Nuts are used so much nowadays, in all kinds of cookery, that we find
+them in the most unexpected places. When chopped, they are mixed with
+cottage cheese for sandwiches, stirred into all kinds of salads, put
+into cake batter, and all kinds of icings; and when left in unbroken
+halves, used to garnish many gelatine puddings and whipped-cream
+desserts.
+
+       *       *       *       *       *
+
+But when the very hottest days come, we all like the good things that
+come from the ice-cream freezer. The best up-to-date freezers do their
+work very quickly, the great secret being to have the ice broken up in
+very fine pieces or crushed in a strong bag. A good rule to follow for
+mixing with salt is as follows:
+
+For ice-creams, three parts ice to one part salt.
+
+For frappes, two parts ice to one part salt.
+
+For mousses, etc., equal parts ice and salt.
+
+Then be sure to get the top on your can tightly, and when you are ready
+to remove it be careful to first brush aside all ice and salt, so not
+one particle can possibly get into the freezer. Nothing marks the
+amateur more than salt in the ice-cream.
+
+
+FRENCH ICE-CREAM
+
+A delicious French ice-cream has for its foundation a custard made by
+beating up first the yolks of three eggs very light, adding a pinch of
+salt, one cupful sugar and two cupfuls of milk. Cook this in a double
+boiler until it coats the spoon, but do not allow to boil or it will
+curdle. Cool, flavor with a teaspoonful of rich vanilla, add one pint of
+cream and freeze.
+
+
+CHOCOLATE ICE-CREAM
+
+For a rich chocolate ice-cream, make like the foregoing, only add to the
+custard before it cools two ounces of grated, unsweetened chocolate
+which has been set in a pan of hot water long enough to allow it to
+melt. This takes but a few moments, however.
+
+
+FRUIT ICE
+
+For a refreshing fruit ice, have our little maid prepare the juice of
+three oranges, three lemons, and one pint of either strawberries or red
+raspberries. After straining through a coarse strainer, she must add
+three cupfuls of sugar, three cupfuls of cold water and the stiffly
+beaten whites of two eggs. This does not need to be frozen quite so hard
+as the ice-cream.
+
+
+STRAWBERRY MOUSSE
+
+In strawberry season, particularly on a farm where there is an abundance
+of rich cream and luscious fruit, the finest kind of a frozen dessert is
+made by adding to a pint of thick unflavored cream, whipped as directed,
+two cupfuls of crushed berries and two cupfuls of sugar. The berries and
+sugar, well mixed, should be folded carefully into the cream and pressed
+in a mold. The cracks must be filled with butter or lard to prevent the
+salt water leaking in, and the mold packed closely in salt and ice and
+left for four hours. Remember it is not frozen in the freezer by
+turning. When ready to unmold, wring a cloth out of boiling water and
+lay around the can for a moment, after loosening where possible with a
+thin-bladed knife. Turn on to a platter and send to the table to be cut
+in slices.
+
+
+LEMON ICE
+
+For a plain lemon ice, take the grated rind of one lemon, and the juice
+of three, a cupful and a half of sugar, four cupfuls of water, and the
+stiffly beaten whites of two eggs. Freeze, but not too hard.
+
+
+CITRON CUSTARD
+
+Citron custard is good summer or winter, served hot or cold. The child
+should first beat up very light two eggs, then add a pinch of salt,
+one-third cupful of sugar, two cupfuls of milk, and a sprinkle of
+nutmeg. Next she must line a baking-dish or individual cups with thin
+slices of citron, then pour in the custard and bake, after setting her
+dish or cups in a pan of boiling water. If a few small nails are
+scattered over the bottom of the water-pan, so the pudding cups do not
+touch, but are surrounded by water, the custard will cook more evenly.
+Leave in the oven about twenty minutes, but test before taking out by
+inserting in the middle the blade of a silver knife. When thoroughly
+done the blade will come out clean instead of coated.
+
+[Illustration: CORNSTARCH PUDDING, INDIVIDUAL MOULDS]
+
+
+CORNSTARCH PUDDING
+
+Cornstarch pudding is an old favorite, too, either hot or cold. First
+mix four level tablespoonfuls of cornstarch with three tablespoonfuls of
+sugar, and beat up light one egg. Then scald two cupfuls of milk, after
+pouring a few spoonfuls on the cornstarch in order to thoroughly wet it.
+When the milk is hot, add the moistened cornstarch and sugar, the beaten
+egg, and flavoring to taste, stirring constantly until thick. Then allow
+to cook gently for ten minutes at least. A double boiler is best for all
+such puddings, as it prevents all possibility of scorching, but it takes
+longer. One delicious way of serving this otherwise ordinary dish is to
+cut a few thin peelings from a lemon (just the yellow part), cook with
+the milk till a delicate flavor is imparted, and then remove. When the
+pudding is done, pour in a mold and let set. Then serve with whipped
+cream flavored with vanilla. The combination of the two flavorings is
+very agreeable.
+
+
+RAISIN TAPIOCA
+
+Tapioca is a thing every child should learn to use, as it is capable of
+so many variations. For the simplest pudding, have her first cover
+three-quarters of a cup of tapioca, (or sago, either), with one cupful
+of cold water and allow to soak at least an hour. Then add three cupfuls
+of boiling water, one-half teaspoonful salt, the flavoring and sugar to
+taste, and boil until transparent. If the family like lemon, let her add
+the strained juice and grated rind of one lemon and one-half cupful of
+sugar. Or, she can use a level cupful of raisins, the juice and grated
+rind of half a lemon and cupful of sugar. (The raisins should be seeded,
+of course.)
+
+
+APPLE TAPIOCA
+
+Or still another way is to boil the tapioca, sweetened but not
+flavored, for about fifteen minutes, then pour into a baking-dish half
+filled with sliced apples and flavored with nutmeg. This must be baked
+until the apples are tender.
+
+
+TAPIOCA CUSTARD
+
+Probably the most common way, though, of making tapioca pudding is by
+taking half the recipe given and after boiling fifteen minutes, (without
+flavoring or sugar), adding to it two cupfuls of milk, two well-beaten
+eggs, one-half teaspoonful vanilla, and half a cupful of sugar, then
+baking until the custard begins to brown on top. All these desserts are
+to be served with cream, plain or whipped, which adds to the appearance
+as well as taste.
+
+There are several brands of granulated tapioca on the market, and they
+are convenient if one is in a hurry, but they are more expensive than
+the ordinary kind, and I have found that the directions on the box
+seldom allow sufficient time to boil, and also that the pouring on of
+boiling water suggested is apt to result in the powdered tapioca forming
+lumps which require an extra amount of cooking.
+
+
+HOT CHOCOLATE SAUCE
+
+A favorite hot sauce for puddings, or to be served separately with
+vanilla ice-cream, is made by melting one square of unsweetened
+chocolate, adding a teaspoonful of butter, one-third of a cup of water,
+one cup of sugar, and a few drops of vanilla. Cook for five minutes, and
+keep hot until needed. Two tablespoonfuls of cocoa can be used if
+preferred.
+
+My little cooks should now have become experienced enough that if they
+saw a recipe they thought they would like in some newspaper or magazine
+they could go ahead and try it by themselves. It might be well for
+mother to glance it over first and see if it looks all right, and then
+if she said "Yes," proceed with it. But whatever they try, they should
+remember to be sure they put in every ingredient according to
+directions, and then cook to the queen's taste!
+
+
+
+
+CHAPTER XII
+
+The Thanksgiving Dinner
+
+
+All children are deeply interested in preparations for company, and in
+the getting ready for the Thanksgiving dinner every mother will find
+good opportunity to teach her little daughter many valuable lessons.
+There is so much to be thought of at this time and so much to be done
+that the wise woman will take the child into consultation, and by freely
+discussing plans get help and at the same time train her into the right
+way to prepare for guests.
+
+
+THANKSGIVING MENU
+
+In the first place, talk over with her and decide about the number to be
+entertained, and then settle on the menu. Get her to express her
+opinions, and if they are good let her see that you approve them by
+following her suggestions. If they are not good point out wherein they
+are at fault, and after deciding what dishes are to be served, show her
+how to write out the bill of fare in proper form. This should then be
+hung up in the kitchen for reference, as otherwise it would be an easy
+matter to overlook something or make a mistake. If, for instance, a
+simple dinner of the usual good things is desired, it should be written
+out in this way--and the child herself can do the writing:
+
+
+DINNER
+
+                                _Consomme_
+
+                       _Roast Turkey, with Dressing_
+
+    _Cranberry Sauce_      _Pickles_      _Celery_
+
+              _Mashed Potatoes_      _Creamed Onions_
+
+                    _Mince Pie_      _Cream Cheese_
+
+               _Coffee_      _Nuts_      _Raisins_
+
+
+MARKETING
+
+The day before let the child help in the marketing. As she has already
+been shown how to make consomme, she can now be allowed to do it by
+herself, and set it away to be heated up when needed. When you go to buy
+the turkey, vegetables and fruits, show her the right kind to select.
+Explain that the celery should be crisp and white, not wilted and
+discolored; the cranberries hard and red, not soft and brown in spots;
+the oranges solid and heavy, not pithy and light.
+
+Have her consult the list made before starting out, to be sure she gets
+everything needed before beginning her cooking.
+
+[Illustration: A DINNER TABLE, WITH FRUIT CENTERPIECE, AND NUTS IN
+INDIVIDUAL BASKETS]
+
+
+DRESSING THE TURKEY
+
+Returning home, as soon as the turkey is delivered show her how to dress
+it. This is always an interesting process, and while few mothers like to
+see their girls really do this work, they ought to explain it fully.
+After taking out the pinfeathers and singeing, the skin should be
+carefully washed with warm water, soap and a small clean cloth, for so
+much dust adheres to the flesh of poultry that in no other way can it be
+removed. As fowls are usually drawn at the market, now take out the
+giblets, tear away the lights, rinse thoroughly the inside and then
+sprinkle with salt.
+
+
+MOIST STUFFING
+
+The little cook herself can be allowed to make the stuffing. To each
+loaf of stale bread, broken in small pieces, add salt and pepper to
+taste, two tablespoonfuls of butter, half-teaspoonful of ground sage and
+boiling water enough to slightly moisten.
+
+
+DRY STUFFING
+
+For dry dressing, crumble the bread, omit the water, but use four
+tablespoonfuls of melted butter. Pack in the turkey very loosely. Some
+people like this seasoned with thyme, while others prefer onion.
+
+
+OYSTER STUFFING
+
+Or if oyster dressing is preferred, omit sage and add instead one pint
+of oysters, using the liquor to dampen the bread. Pack lightly in the
+turkey, sew up the opening with white thread and set away in a cool
+place.
+
+
+CRANBERRY SAUCE
+
+Taking the cranberries next, the child can sort them over, wash and put
+in a granite kettle, allowing half a cupful of water and two cupfuls of
+sugar to each quart of berries. Place over a slow fire, and after
+boiling fifteen or twenty minutes, stirring only enough to keep from
+burning, remove and set away until cool enough to pour in a glass dish.
+Berries cooked this way will keep their shape, be transparent and a
+bright, pretty red.
+
+
+MINCE MEAT
+
+The mince-meat takes some time to prepare, and is much better if made a
+week or two beforehand and allowed to stand in a tightly covered jar.
+Our small cook can help get ready the raisins, currants, citron, orange
+peel, and apples while the beef is boiling, and then will be delighted
+to do the chopping. To half a pound of lean beef, cooked until well done
+and chopped fine, add half a pound of chopped suet and one pound of
+chopped tart apples, prepared separately. To this put half a pound of
+currants, cleaned and dried, half a pound of seeded raisins, half a
+pound of citron, cut in small pieces, two cupfuls of light-brown sugar,
+an even teaspoonful salt, half a teaspoonful each of ground cloves and
+allspice, one teaspoonful cinnamon, one-fourth teaspoonful grated
+nutmeg, one tablespoonful of finely broken dried orange peel, juice of
+one lemon, one pint of boiled cider. Boil slowly for an hour, add, if
+desired, one-half cupful of brandy, and then pack away in a crock in a
+cool place. This recipe, with full directions for mixing, should then be
+written out in the small cook-book, for although it may not be needed
+again for a long time, it will be ready for reference at any moment,
+ready for use without any doubt or trouble--and "the kind that mother
+used to make." Mince-meat is so fascinating, too, on account of all the
+good things that go into it, that scarcely anyone that ever made it
+right once can fail thereafter.
+
+Every girl should know how to make good pie crust, and as it is
+principally a matter of having the ingredients chilled from the ice-box,
+almost anyone can be successful by taking a little care.
+
+[Illustration: MAKING PIES]
+
+
+PLAIN PASTRY
+
+Sift one and one-half cupfuls of flour with one-half teaspoonful salt.
+Chop through this until like meal a half-cupful of chilled lard. Add
+just enough ice-water to make a stiff dough, and turn out with as
+little handling as possible on a floured bread-board. Sprinkle on flour
+enough to keep from sticking to rolling-pin, and dividing into sections,
+roll to fit the size of the pie-pan. (Perforated tins are preferable.)
+Add filling, put on thinly-rolled top crust, with a few openings in
+center to emit steam, and bake about half an hour, after pressing the
+edges thoroughly together to keep in all juice. If desired shorter,
+three-quarters of a cupful of lard can be used, but the dough must be
+kept thoroughly chilled, and it is best made in a cold room.
+
+
+SETTING THE TABLE
+
+Then, on Thursday morning begin the dinner in plenty of time, so there
+will be no hurry or confusion at the last moment. The table can be set
+early, the little maid being shown the silver required. At the right of
+each plate put the knife, soup spoon and necessary teaspoons; at the
+left the forks, three if a salad is served. The glass for water is
+placed to the right of the center, in line with the knife, and the
+napkin either directly in the center on the service-plate or to the left
+of the forks. If no flowers are available for table decorations, pile
+the fruit up attractively for a centerpiece, using the small dishes of
+nuts and raisins at each end to balance.
+
+The vegetables next should be prepared. Trim off the long green ends of
+the celery and the discolored outside stalks, (which will make a nice
+cream of celery soup next day), and then instead of separating the
+remaining stalks, cut through the whole bunches into quarter sections or
+smaller. In this way each person gets part of the inside tender heart,
+and the celery is more attractive.
+
+When dinner is all ready, if there is no maid to help, the easiest way
+is to have the soup served and placed on the table just before calling
+out the guests. Then, when ready for the next course, our little cook
+can remove the soup plates, taking from the right side of each person,
+and bring on the dinner. When that is over, she must remove all the
+dishes before each one, clear the table of everything but the water
+glasses and the decorations, brush the cloth with a folded napkin and a
+plate to catch the crumbs, and lastly bring in the dessert. Every family
+has its own way as regards details, but a mother can very quickly get a
+child into the habit of being neat, careful and quiet about handling
+dishes. And she must always remember to proffer food on a tray, at the
+left.
+
+
+
+
+CHAPTER XIII
+
+The Christmas Dinner Party
+
+
+Our little cook, after her experience at Thanksgiving, will probably be
+most eager to take part in the preparations for the Christmas dinner.
+Consult her now, as before; tell her all your ideas, get her
+suggestions, and then make all plans at least a week beforehand.
+Holidays should be holidays for the hostess as well as the guest, and
+can be made so by the choice of a dinner that is good and at the same
+time easily prepared. The suggested menu following will be found
+attractive enough for any party, and at the same time it is neither
+expensive nor very difficult to get ready.
+
+Let the little girl again make out the bill of fare and hang up in the
+kitchen for reference, make out her list for market and grocery, and
+help in the selection of the goose, the vegetables and the fruits. Thus
+she will learn the best kinds to buy and what they cost, and
+incidentally mother and daughter can have a regular little lark out of
+the expedition and become better chums than in almost any other way.
+
+
+CHRISTMAS MENU
+
+MENU FOR CHRISTMAS DINNER
+
+                 _Raw Oysters_, _Horseradish_
+
+    _Roast Goose_      _Apple Sauce_      _Celery_
+
+           _Mashed Potatoes_      _Lima Beans_
+
+                        _Tomato Jelly Salad_
+
+                           _Plum Pudding_
+
+            _Fruit_      _Nuts_      _Raisins_
+
+                             _Coffee_
+
+The first dish to make, strange to say, is the last one on the list, and
+the plum pudding is better if made several weeks before it is needed,
+and then simply steamed up again for a couple of hours just before
+serving. A fine old recipe that had been in a friend's family for years,
+was once given me, but as it filled six molds I reduced it to the
+following proportions, which is ample for a mold large enough for eight
+people:
+
+
+PLUM PUDDING
+
+One-half cupful butter, three-quarters cupful sugar, one-quarter pound
+suet, two and one-half cupfuls flour, one-half pound seeded raisins,
+one-half pound currants, one ounce citron, three eggs yolks and whites
+(beaten separately), one-half cupful milk, one-quarter cupful almonds
+(blanched and chopped fine), one-quarter cupful brandy (or boiled cider
+if preferred), one-half teaspoonful cloves, one-quarter teaspoonful
+nutmeg, one teaspoonful cinnamon.
+
+After getting all her ingredients out on the table and ready, the little
+cook should cream her butter and sugar, beat in yolks, add milk, and
+then stir in the flour alternately with the stiff whites. Then put in
+the brandy and spice, and last of all the fruit and nuts, dredged with a
+little flour. This should be well stirred, and then packed in a
+thoroughly greased covered mold and steamed for four hours.
+
+
+HARD SAUCE
+
+Two kinds of sauce are nice for this pudding, served together. A hard
+sauce is made by creaming one-half cupful of butter in one cupful of
+fine sugar, adding half teaspoonful of brandy or vanilla and one
+teaspoonful cream and stirring until light and creamy. It can be set in
+a bowl of hot water at first to help make the butter cream, but after
+being beaten light should be set in the cold to harden. A teaspoonful
+of this hard sauce is served on each portion of the pudding.
+
+
+HOT SAUCE
+
+The following hot sauce is poured around: one-quarter cupful butter, one
+cupful sugar, one teaspoonful flour. Mix flour and sugar, add butter and
+one cupful cold water, and stir until it boils and thickens. Flavor with
+nutmeg.
+
+The day before Christmas repeat the lesson in dressing a fowl, and let
+her make the stuffing from the recipe used before, only this time she
+should omit the sage or oysters and season with a small onion chopped
+fine.
+
+
+APPLE SAUCE
+
+For the accompanying apple sauce, let her peel and quarter half a dozen
+tart apples, put on to cook in a cup of cold water, and when tender
+press through a colander, sweeten to taste, and then put in a pretty
+glass dish and grate nutmeg over the top. This should then be covered
+and set away until ready to be carried to the table.
+
+
+OYSTERS ON THE HALF SHELL
+
+As we intended to have as little work as possible about this particular
+dinner, I have suggested raw oysters for the first course instead of a
+soup. Serve on the half-shell if you can get them that way, putting a
+little chopped ice on each plate to hold the shells in place, giving
+four or five oysters to each person, and putting one empty shell in the
+center to hold the horseradish or slice of lemon. If the oysters are
+opened at the market all you have to do is to see that they are kept on
+ice until served.
+
+
+TOMATO JELLY SALAD
+
+For the tomato jelly salad, first boil together until very tender one
+quart can of tomatoes, one small sliced onion, six cloves, one-half
+cupful chopped celery. Strain through a jelly bag, season with salt and
+pepper, and add gelatin which has been dissolving in a few spoonfuls of
+cold water. As different brands vary, however, study the directions on
+the box in order to get the right amount to stiffen one quart of jelly.
+
+If the gelatin does not thoroughly melt with the warm tomato juice, set
+over the fire for a few moments, and then pour into small molds (wine
+glasses or after-dinner coffee cups will serve nicely), and set away to
+harden over night. Next morning fix the required number of salad dishes
+with lettuce leaves or tender cabbage cut in strings, and turn out
+carefully the molded tomato jelly. Over the top of each drop a large
+spoonful of thick boiled dressing.
+
+
+CHRISTMAS DECORATIONS
+
+A pretty idea for a Christmas table is to carry out as fully as possible
+a color scheme of red and green. The centerpiece, of course, should be
+of holly, and a novel one it will be if large beautiful pieces are put
+in the upper part of a double boiler and set out to freeze. I did this
+once by accident, and when I went for my holly there it was--imbedded in
+a solid block of ice. The shape of the oat-meal kettle, like a
+flowerpot, allowed the ice to turn out easily, and it could then be set
+on a plate and trimmed around the bottom with the holly leaves. A couple
+of bolts of red baby ribbon will be enough for streamers from the
+chandelier to each plate, at which should be a pretty piece of the
+holly--or better still, if you can get them, three or four red
+carnations for each lady, and one for the buttonhole of each gentleman.
+
+
+COLOR SCHEME
+
+To carry out this color plan, the oysters should be served with catsup
+and garnished with parsley, the tomato jelly be turned out on lettuce,
+the plum pudding (ablaze with a spoonful of alcohol) decorated with
+holly, and the candy--red and white peppermint wafers--tied with green
+baby ribbon.
+
+If the details of preparing the dinner have been followed out as I have
+suggested, and everything possible done the day before, on Christmas
+morning there will be little to do: the goose to put into the oven and
+roast, the potatoes to mash and the beans to dress, the plum pudding to
+heat up, the sauce to prepare, with the gravy and the coffee to make at
+the last moment. Our small cook of course has the celery cleaned
+preparatory to cutting up, and the nuts all cracked, and she can tie up
+the candy and assist with the decorations. Having helped set the table
+for the Thanksgiving party, she will feel perfectly competent to
+undertake the arrangement now, alone, and you, Mother, can say, "You
+have gotten along with everything so nicely, and remembered so well, I
+will let you put on the dishes and silver all by yourself." Then when
+she reports that all is ready, look over the work yourself and see that
+it is all right. Possibly she will have misplaced some pieces, forgotten
+others, but if you point out the errors and have her remedy the mistakes
+herself, she will likely remember next time and make her table a
+well-appointed one.
+
+
+
+
+CHAPTER XIV
+
+Delicious Home-Made Candies
+
+
+All children love to make candy, and the home-made kinds are much purer
+and better--besides being much cheaper--than those usually sold at the
+small confectionery stores. Every mother will do well to help her little
+daughter master this branch of cookery, for it will not only enable her
+to make wholesome sweets for the family when desired, but also to
+prepare a dainty box when she wishes to make an inexpensive present.
+
+
+NUT CANDY
+
+For fine nut candy, have the child first pick out half a cupful of nut
+meats. Put on in a small saucepan two level cupfuls of light-brown
+sugar, one-half cupful of water, a level teaspoonful of butter and a
+tablespoonful of vinegar, and boil without stirring until the candy
+crackles when dropped in cold water. Pour into a well-buttered pie-pan
+that has been sprinkled with the nuts, and as soon as cool, mark into
+squares.
+
+[Illustration: HOME-MADE CHOCOLATE CREAMS AND FUDGE]
+
+
+MAPLE FUDGE
+
+For delicious maple fudge, take one and one-half cupfuls of light-brown
+sugar, one cupful of maple sirup, half a cupful of milk, and a level
+teaspoonful of butter. Boil slowly until it makes a soft ball when
+rolled between the fingers in cold water, then set aside until cool.
+Then beat with a fork until a creamy, sugary mass, turn quickly on to a
+buttered plate and mark into squares. If the little cook finds it is
+soft from having been taken off a moment too soon, she will have to let
+it stand longer to turn to sugar, but the fudge that stands overnight
+will be particularly smooth.
+
+
+CREAM CANDY
+
+Cream candy is made by boiling two cupfuls of granulated sugar, _without
+stirring_, with three-fourths cupful water, two tablespoonfuls vinegar
+and a teaspoonful of butter until brittle when dropped in cold water.
+Pour on to a buttered pan, but do not scrape the sugared edge of the
+kettle, and pull as soon as cool. If a little care is exercised in
+handling at first, it will not stick to the fingers. The butter or flour
+sometimes put on the hands to prevent this only spoils the candy. When
+pulled perfectly white, cut with scissors into small cubes. The longer
+this stands, the more delicious it becomes, and if flavored with a few
+drops of essence of peppermint when first put on (so it can be well
+stirred through) and then put away when done in a glass jar for a couple
+of weeks, it will make delicate "after-dinner mint."
+
+
+CHOCOLATE CREAMS
+
+Easy chocolate creams require two cupfuls of confectioner's sugar, with
+a few teaspoonfuls of milk to moisten enough to work like dough, and a
+quarter teaspoonful of vanilla. Knead well, and work out into small
+balls. Melt one square of unsweetened chocolate by first grating and
+then setting in a pan of hot water, and drop in the creams, one at a
+time. Roll around quickly with a fork, and lift on to a sheet of
+buttered paper. Put in a cool place to harden. Different flavorings can
+be used instead of all vanilla, and half an English walnut stuck on the
+top of each cream before the chocolate hardens will add to the
+attractiveness. Or, instead of dipping all the creams in the chocolate,
+they can be cut in half and wrapped around with figs or seeded dates.
+They will grow more creamy if allowed to stand a day or two.
+
+
+FUDGE
+
+Particularly smooth fudge is made in a way that seems strange until you
+try it. Take two cups of sugar, half a cup of milk, one tablespoonful of
+butter, a few drops of vanilla, and four tablespoonfuls of cocoa. Mix,
+and boil without stirring until it makes a soft ball when dropped in
+cold water. Remove from the fire, set aside until cool, then pour on to
+a buttered platter and beat with a silver fork until creamy. When you
+see it beginning to harden, quickly smooth out and mark in squares.
+
+
+MOLASSES TAFFY
+
+All little children like this, and it is easily made. To two cups of
+molasses, add one cup of sugar, two tablespoons of butter, and boil
+until brittle when dropped in cold water. Add then one-fourth
+teaspoonful of soda, stir through and pour on buttered tins. When cool
+enough to handle pull to a light color, cut in sticks, and lay on oiled
+paper to harden. This is good flavored with a few drops of peppermint,
+but do not get in too much.
+
+
+STUFFED DATES
+
+Stuffed dates are a most wholesome sweet, and quickly made, too. The
+dates must first be picked apart, washed in warm water and dried in an
+old napkin. Remove the seed from each with a sharp knife, slip a nut in
+its place, press together, and sift over with granulated sugar. Leave
+standing a while on oiled paper to become firm. They are nice served at
+the end of a dinner, with the dessert and coffee.
+
+
+SALTED NUTS
+
+Salted nuts, used so much, are usually placed on the table when it is
+set, and passed during the meal. They are very expensive if bought ready
+for use, but quite inexpensive made at home. Either almonds or peanuts
+can be used, but the almonds must first be dropped in boiling water long
+enough to loosen the skins, which will slip off easily in a cloth. Melt
+half a teaspoonful of butter in a pie-pan, pour in a cup of nut meats,
+stir enough to cover with the oil, and brown in the oven. Remove, and
+rub dry with a soft cloth, and sprinkle with fine salt.
+
+
+
+
+CHAPTER XV
+
+Preserving
+
+
+I should not feel the series of lessons complete without a word to the
+mothers about how to interest their girls in this important part of
+cooking. It is so easily done, and my own little daughters took such
+pleasure in the work, that I hope every woman will let her child try
+putting up at least one kind of fruit. The first step, however, is to
+get the fruit jars and glasses all conveniently at hand, clean and dry,
+with fresh rubbers for the tops.
+
+[Illustration: MARKING THE PRESERVES]
+
+
+CANNED PEARS AND PEACHES
+
+Peaches and pears should be thinly peeled and halved, then dropped into
+a thick sirup made by boiling four parts granulated sugar to one part
+water. The fruit juice will thin this considerably, but the fruit should
+be boiled gently until thoroughly cooked and transparent. Then lift it
+carefully into the jars, set in a pan of boiling water, out of a draft,
+to avoid breaking, pack to the top, and fill to overflowing with the
+sirup. Screw tops on immediately as tight as possible. This is the great
+secret of successful canning.
+
+
+PRESERVED PLUMS
+
+Damson plums make a rich, old-fashioned preserve if washed, pricked, and
+allowed to stand a few hours, mixed with an equal quantity of
+sugar--pound for pound--then put on the stove where they will gently
+simmer until cooked down quite thick. They must be watched carefully,
+however, to prevent scorching. Such rich fruit is best put up in pint
+jars, as usually only a small quantity is needed at a time.
+
+
+CANNED CHERRIES
+
+Seed the cherries after washing them, watching carefully to see that
+none are wormy, and measure. Take half the quantity of sugar, moisten
+with just enough water to melt, boil to a thick syrup, and then add the
+cherries. Cook fifteen minutes, and seal.
+
+
+RASPBERRY JAM
+
+Pick over the berries, measure, wash and then crush. Put on to boil, and
+cook ten minutes, stirring to keep from sticking to the pan. Then add
+three-quarters the amount of heated sugar, cook twenty minutes longer
+and pour into small jars, or in glasses that can be covered with
+paraffin as soon as the jam is cold.
+
+
+BAR-LE-DUC CURRANTS
+
+Wash, stem, and measure the currants. Take three-quarters the amount of
+sugar, moisten with barely enough water to melt, boil to a thick syrup,
+turn in the currants, and cook twenty minutes. Pour into small glasses,
+and as soon as cool cut rounds of white paper to fit tops, wet in
+brandy, and lay over the fruit. Cut larger circles of the paper, wet
+thoroughly on one side with white of egg, and paste over the glass
+carefully, to make air-tight. This sounds like going back to the days of
+our grandmothers, but these currants are too rich to be put up in larger
+quantities, and jelly tumblers do not have tight tops.
+
+
+APPLE JELLY
+
+First peel and core sound sour apples, and put on to stew with just
+enough water to cover. Cook until the apples are almost a mush, put in a
+jelly-bag, and let hang overnight. Do not squeeze. Next day measure the
+juice and let boil twenty minutes, skimming whenever necessary. While it
+is cooking, heat an equal quantity of granulated sugar in the oven and
+stir it in. Cook five minutes longer, or until the jelly forms when
+dropped on a cold saucer. Stand jelly glasses in a dripping-pan,
+surround with boiling water, pour in the jelly, and set aside until
+firm. When solid, if covered with one-quarter inch of melted paraffin,
+it will not mould, nor will tin covers be necessary.
+
+
+CRAB APPLE JELLY
+
+Crab apple jelly is made in the same way as the apple jelly, but the
+fruit is simply wiped off and quartered,--not peeled.
+
+
+GRAPE JELLY
+
+Pick grapes from the stem, wash, crush, and boil twenty minutes. Then
+put in jelly-bag to drip overnight, but do not squeeze. Next day measure
+juice, boil ten minutes, add an equal amount of sugar that has been
+warming, boil three minutes, or until a drop jellies on a cold dish,
+then turn into glasses.
+
+About half as much juice as drips will be left in the bag, and it can
+afterward be squeezed out and boiled separately, (for it will be
+cloudy), or the entire contents of the jelly-bag can be put through the
+colander, sweetened and spiced to taste, and cooked until of the desired
+thickness. This makes a nice marmalade.
+
+
+FRUIT COMBINATION
+
+At a time when other fruits are very high, the plain apple jelly, so
+delicate in flavor itself, can be mixed when ready to pour with any kind
+of preserved fruit, ready to be put up, even in the proportion of
+one-fourth, and it will not be noticeable. Since the pure food law went
+into effect and manufacturers have had to print their formulas on the
+bottles, we have been able to gather a few trade secrets; and one of our
+best-known firms has this admission on its jam labels:
+
+"These goods are compounded from forty per cent, each fresh fruit and
+granulated sugar, with addition of ten per cent. each fresh apple juice
+and corn sirup, to prevent crystallization."
+
+Their jams are very good, but why pay twenty cents a pound for a
+mixture of apple juice and corn sirup?
+
+And only forty per cent. fresh fruit!
+
+Really, though, this fine apple jelly is quite a valuable addition to
+such strong fruits as quinces, or such watery ones as strawberries.
+
+
+
+
+CHAPTER XVI
+
+Sandwiches and Drinks
+
+
+SANDWICHES OF CHICKEN OR MEAT
+
+For picnics, school luncheons, and her evening parties my little maid
+will want sandwiches, and there are many kinds easily made. And
+generally she will want the bread cut very thin and spread with soft
+butter. For ordinary occasions she may use any kind of meat she happens
+to find in the house, slicing it if she can, then seasoning with
+mustard, or else putting it through the grinder and seasoning with
+mustard, a small minced pickle, or finely chopped sweet green pepper. In
+using the ground meat, however, rub it to a paste with the butter
+intended for the bread, and it will spread more easily.
+
+
+HAM SANDWICHES
+
+To be particularly nice, mince the ham, cream with the butter, season
+with mustard, spread on one slice of bread, cover with a crisp lettuce
+leaf, add the top slice of bread, then cut in triangles.
+
+
+LETTUCE SANDWICHES
+
+On thin slices of buttered bread lay a fresh leaf of lettuce, and spread
+with salad dressing, before adding top slice.
+
+
+OLIVE AND CHEESE SANDWICHES
+
+These are especially good for afternoon tea or parties. Butter the bread
+each time before slicing, so it can be cut very thin without breaking.
+Spread with cream cheese that has been rubbed to a paste with cream, and
+sprinkle with chopped olives. Cut in fancy shapes.
+
+
+RAISIN SANDWICHES
+
+Spread thinly sliced brown bread with butter first, then with raisins,
+seeded and chopped.
+
+
+CRACKER SANDWICHES
+
+Butter graham crackers, and spread with chopped and mixed nuts and
+raisins. Or, take square soda crackers, sprinkle with sugar and
+cinnamon, and toast a light brown. The latter, served hot, are also
+very nice for afternoon tea.
+
+       *       *       *       *       *
+
+Though children should not be allowed to drink tea and coffee, (and
+young people are better off without them,) every little maid should be
+taught how to prepare these drinks for the grown-ups, most of whom are
+apt to be critical.
+
+
+TEA
+
+First, find out the kind your friends like if you possibly can, and do
+not give Ceylon to a lover of uncolored Japan! Then have fresh boiling
+water, and scald out your teapot, which should be earthenware or china.
+While it is still hot, put in the tea, a teaspoonful for each cup if you
+use the ordinary kinds, but only half a teaspoonful of some of the
+strong black varieties. Pour on immediately the required amount of
+boiling water, and set in a warm place, or cover with a cozy for five
+minutes. If desired cold, then pour off the grounds, and when cool
+enough, put in the ice box or serve at once with chopped ice. Never boil
+tea, nor allow to stand on the leaves very long, as it draws out the
+injurious tannin, besides impairing the flavor. A thin slice of lemon
+in each glass improves the taste as well as the looks.
+
+
+COFFEE
+
+People have different ways of making coffee, but a very easy one is to
+measure out a tablespoonful of ground coffee for each cup desired, tie
+up in a square cheesecloth, and cover with an equal number of cups of
+boiling water. Set on the stove where it will keep just below the
+boiling point, for three minutes, then pour and serve with cream and
+sugar. But to make this way, grind very fine. If your friends prefer
+boiled coffee, however, measure out a tablespoonful for each person,
+moisten well with part of the white of an egg, cover with one cup of
+cold water, and when that boils, add rest of the required amount from
+your boiling teakettle. Cook for five minutes, then settle with a third
+of a cup of cold water, and place where it will not boil up again. This
+will make one cupful apiece.
+
+
+COCOA
+
+Cool drinks are most welcomed in hot weather, and several kinds are
+quite nice for little girls to make. Iced cocoa requires for each
+person half a glass of milk and half a glass of water, heated to the
+boiling point. Mix in a cup a round teaspoonful of cocoa with one round
+spoonful of sugar, and dissolve with the hot milk. Then put together in
+the kettle, boil gently several minutes, and flavor with a drop or two
+of vanilla before taking from the fire. After cooling, place on ice, and
+when ready to serve, pour in glasses over ice, and cover the top with
+sweetened whipped cream. Delicious hot, however.
+
+
+GRAPE JUICE
+
+Grape-juice is the most nourishing kind of a fruit drink, and every
+family ought to put up enough in the fall when grapes are plentiful and
+cheap to last all winter. First pick the fruit from the stem, wash and
+put on in water enough to cover. Cook until the grapes lose their form,
+put in a jelly-bag, and let them hang overnight. Next day measure, and
+put on to boil with half as much sugar. Cook for five minutes and put at
+once into air-tight bottles. When ready to serve, either dilute with a
+small quantity of water or pour on chopped ice.
+
+
+LEMONADE
+
+A most refreshing beverage on a very warm day is a lemonade made from
+the juice of two lemons, a half cupful of sugar and eight glasses of
+water, to which is added the pulp of a small grapefruit that has been
+removed with a sharp-edged teaspoon. Fill up glasses with shaved ice.
+
+
+FRUIT SYRUPS
+
+During the canning season often a small quantity of rich juice will be
+left. If this is strained through a cloth and bottled boiling hot, it
+will make a splendid drink, diluted with water and served iced.
+
+
+
+
+CHAPTER XVII
+
+A Few More Desserts
+
+
+[Illustration: MARSHMALLOW CREAM]
+
+Before closing, let us consider some simple every day desserts that
+every little cook should know how to make. And first comes
+
+
+BREAD PUDDING
+
+For a small family, take a quart baking dish, cover the bottom with
+broken bread, sprinkle with raisins or currants, dot with tiny lumps of
+butter, and then repeat the process. Over this second layer pour a
+custard made by beating very light two eggs, adding two cups of milk, a
+pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake
+until a light brown on top, and serve with cream and sugar.
+
+
+BROWN BETTY
+
+Butter thin slices of bread, line the bottom of the pudding dish, add a
+layer of sliced apples, sprinkle with sugar and cinnamon, and repeat
+these layers until the dish is full. Cover with a tin lid and bake
+twenty minutes, then remove lid and leave until brown on top. The cover
+is necessary to keep in the moisture, as the juice of the apples is the
+only liquid. Serve with cream and sugar, or hot sauce.
+
+
+COTTAGE PUDDING
+
+Cream one-third of a cup of butter with three-fourths of a cup of sugar,
+add one egg, beaten very light, one cup of milk, and two cups of flour
+sifted with two teaspoonfuls of baking powder. Stir thoroughly and bake
+in a shallow pan. Cut in squares and serve hot, with hot chocolate or
+lemon sauce.
+
+
+LEMON SAUCE
+
+Make a syrup by boiling for five minutes one cup of sugar with
+one-quarter cup of water and a teaspoonful of butter. Removing from the
+fire, add the strained juice of half a lemon.
+
+
+FRUIT BATTER PUDDING
+
+Take one cup of flour, half a teaspoonful of salt, and one-half
+teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir
+to a smooth batter with half cup of milk. Add one tablespoonful of
+melted butter, and two eggs, beaten light, then pour into a buttered
+pudding dish over two cupfuls of fresh fruit, either berries, sliced
+apples, bananas or peaches, and bake slowly half an hour. Serve
+immediately with hot pudding sauce, flavored with nutmeg.
+
+
+SPONGE CAKE
+
+Beat very light the yolks of three eggs, add one cup of sugar, half a
+cup of cold water, one and one-half cups of flour sifted several times
+with two scant teaspoonfuls of baking powder, flavor with half a
+teaspoonful of lemon extract, and lastly fold in the stiff whites. Bake
+in a sheet from thirty to forty minutes.
+
+[Illustration: CHARLOTTE RUSSE]
+
+
+CHARLOTTE RUSSE
+
+Cut sponge cake into narrow strips, or use lady fingers, to line a glass
+bowl or individual glass cups as preferred. Fill center with whipped
+cream, for which directions are given elsewhere, and garnish top with
+Maraschino cherries. Prepare at the last moment before dinner, as the
+cake is apt to become soaked if left standing long.
+
+
+MARSHMALLOW CREAM
+
+Whip thick half a pint of cream, add two tablespoonfuls of
+confectioner's sugar, one white of egg, beaten stiff, one-quarter of a
+pound of marsh-mallows cut in small pieces, two tablespoonfuls of
+chopped nuts, and half a teaspoonful of vanilla. Mix up lightly, and
+pile on the split halves of little cakes baked in heart-shaped pans.
+Place a Maraschino cherry in the center of each, pierce with a candy
+arrow, and pour a thickened cherry syrup around for a sauce. This
+dessert might also be called Bleeding Hearts.
+
+
+APPLE DUMPLINGS
+
+Sift two cups of flour with two teaspoonfuls of baking powder and half a
+teaspoonful of salt, work into it two tablespoonfuls of lard until
+"mealy," add one cup of milk, and stir with a fork as little as possible
+to make a smooth dough. Turn out on a floured board, roll out thin, cut
+in squares, place in the center of each half of a sour apple, sprinkle
+with a little sugar and ground cinnamon, cover with the dough, place in
+a pie pan and bake slowly half an hour. Serve with cream and sugar or
+hot sauce as preferred.
+
+
+STRAWBERRY SHORTCAKE INDIVIDUAL
+
+Make crust as directed for apple dumplings, turn on to a floured board,
+cut out with a biscuit cutter and bake twenty minutes in a hot oven. On
+removing, break each biscuit in half, butter, place the lower piece in a
+saucer, cover with sweetened crushed berries, put on the top half, and
+pour the crushed berries over all. Or, if preferred for a nice company
+dessert, drop a big spoonful of whipped cream on top of each biscuit,
+and stick a fine whole berry in the center.
+
+
+PRUNE WHIP
+
+Soak half a pound of prunes over night, then stew half an hour and
+sweeten with half a cupful of sugar. When cool, cut in small pieces or
+put through the colander, and stir in to the stiffly beaten whites of
+five eggs, with half a cupful of granulated sugar. Pour into a buttered
+pudding dish, bake half an hour in a slow oven, and serve at once,
+before it begins to go down, with thick cream.
+
+
+LEMON PIE
+
+Make paste as directed before, line a deep pie pan, prick the bottom to
+keep from blistering, and bake in a hot oven about ten minutes. Remove
+and fill immediately with the following preparations:
+
+Mix three tablespoonfuls of cornstarch with one cup of sugar, add
+two-thirds of a cup of boiling water, and one teaspoonful of butter, and
+cook five minutes, stirring all the time. Then pour on to the beaten
+yolks of two eggs, flavor with the strained juice and grated rind of one
+lemon, and fill the shell. Bake until the crust is brown, then cover
+with the meringue, and set back long enough to color lightly.
+
+
+MERINGUE
+
+Beat two whites very stiff, stir in slowly half a cupful of powdered
+sugar, and spread on with a knife or apply through a pastry tube. It
+will take some time to stir in the sugar slowly enough, but it must be
+well mixed, then baked until a delicate brown.
+
+
+APPLE PIE
+
+Line a pie tin with the crust, fill with sliced sour apples, sprinkle
+thickly with sugar, flavor with nutmeg, cover with the crust, making an
+opening in the center to emit the steam, press closely together and trim
+around the edge, and bake in a moderate oven about three-quarters of an
+hour.
+
+
+
+
+INDEX
+
+
+                          PAGE
+    Apple Dumplings, 149
+      Fritters, 68
+      Jelly, 134
+      Pie, 151
+      Sauce, 120
+      Pie, 151
+      Tapioca, 104
+      Baked, 4
+
+    Apples, Baked, 4
+
+    Asparagus, 57
+      Soup, 27
+
+
+    Bacon and Eggs, 11
+
+    Baked Beans, 56
+
+    Baked Ham, 39
+
+    Baking Preparations, 81
+
+    Banana Fritters, 68
+
+    Bar-le-Duc, 16, 134
+
+    Beans, Baked, 56
+      Dried Lima, 55
+      Fresh Lima, 59
+      String, 59
+      Wax, 59
+
+    Beef, Dried, 42
+      Hash, 41
+      Roast, 44
+      Steak, 40
+      Stew, Brown, 39
+
+    Beets, 60
+
+    Beverages, Cocoa, 142
+      Coffee, 142
+      Fruit Syrup, 144
+      Grape Juice, 143
+      Lemonade, 143
+      Tea, 141
+
+    Biscuit, Baking Powder, 3
+      Light, 94
+
+    Blue Fish, 33
+
+    Bread, 93
+      Pudding, 145
+
+    Brown Beef Stew, 39
+
+    Brown Betty, 146
+
+
+    Cabbage, Boiled, 55
+      Salad, 21
+
+    Cake, Chocolate, 91
+      Citron, 90
+      Devil's Food, 91
+      Directions for Making, 84
+      Ginger Bread, 87
+      Ginger Cookies, 86
+      Gold, 90
+      Nut, 91
+      Spice, 87
+      Sponge, 147
+      Tea, 82
+      White, 88
+
+    Candies, Chocolate Creams, 128
+      Cream Taffy, 127
+      Fudge (Chocolate), 129
+      Fudge (Maple), 127
+      Molasses Taffy, 129
+      Nut Candy, 125
+      Stuffed Dates, 130
+
+    Canned Fruit, Berries, 133
+      Cherries, 133
+      Currants, 134
+      Peaches, 131
+      Pears, 131
+      Plums, 133
+
+    Carrots, 53
+
+    Casserole of Rice, 74
+
+    Cauliflower, 60
+
+    Charlotte Russe, 148
+
+    Chicken, Creamed, 17
+      Croquettes, 18
+      Salad, 18
+
+    Chocolate, Cake, 91
+      Creams, 128
+      Ice Cream, 100
+      Sauce (Hot), 106
+      French, 100
+
+    Chops, Lamb, 37
+      Pork, 38
+
+    Christmas Decorations, 122
+      Menu, 118
+
+    Citron Cake, 90
+      Custard, 102
+
+    Cocoa, 142
+
+    Codfish, Creamed, 34
+
+    Coffee, 142
+
+    Compote of Rice (with Fruit), 75
+
+    Cookies, Ginger, 86
+
+    Corn Bread, 5
+      On the Cob, 61
+      Oysters (or Fritters), 62
+
+    Cornstarch Pudding, 103
+
+    Cottage Cheese, 14
+      Pudding, 146
+
+    Crab Apple Jelly, 135
+
+    Cranberry Sauce, 111
+
+    Cream Sauce (See White Sauce)
+
+    Cream Taffy, 127
+
+    Croquettes, Chicken, 18
+
+    Cucumber Jelly, 58
+
+    Currant Bar-le-Duc, 134
+
+    Custard, Baked Citron, 102
+
+
+    Desserts, Apple Dumplings, 149
+      Baked Custard (Citron), 102
+      Bar-le-Duc, 16 and 134
+      Bread Pudding, 145
+      Brown Betty, 146
+      Charlotte Russe, 148
+      Chocolate Ice Cream, 100
+      Citron Custard, 102
+      Cornstarch Pudding, 103
+      Cottage Pudding, Lemon Sauce, 146
+      Floating Island, 95
+      French Ice Cream, 100
+      Fruit Batter Pudding, 147
+      Fruit Ice, 100
+      Fruit Jelly, 97
+      Lemon Ice, 102
+        Jelly, 96
+        Pie, 150
+      Marshmallow Cream, 148
+      Mince Pie, 111
+      Nuts, 99
+      Plum Pudding, 118
+      Prune Whip, 150
+      Raisin Tapioca, 104
+      Rice Pudding, 76
+      Strawberry Mousse, 101
+      Strawberry Shortcake, 149
+      Tapioca Custard, 105
+        Raisin, 104
+      Whipped Cream, 98
+
+    Devil's Food, 91
+
+    Dressing the Turkey, 109
+
+    Dried Beef, 42
+
+    Dumplings, Apple, 149
+
+
+    Eggs, Boiled, 7
+      Creamed, 9
+      Devilled, 10
+      Omelets, 8
+      Poached, 8
+      Scrambled, 10
+
+    Entrees, Apple Fritters, 68
+      Banana Fritters, 68
+      Chicken Croquettes, 18
+      Compote of Rice, 75
+      Macaroni, 77
+      Pie, 78
+      With Cheese, 77
+      With Tomatoes, 78
+      Rice Casserole, 74
+      Stuffed Peppers, 16
+
+    Finnan, Haddie, 33
+
+    Fish, Blue, 33
+      Cakes, 33
+      Codfish, 34
+      Halibut Steak, 32
+      Mackerel (Salt), 36
+      Perch, 31
+      Salmon, Creamed, 70
+      Sardines, 71
+      Smelts, 31
+      Smoked, 34
+      Trout, 31
+      Weak, 33
+      White, 33
+      Sturgeon, 34
+
+    Floating Island, 95
+
+    French Dressing, 19
+
+    French Ice Cream, 100
+
+    Fritters, Apple, 68
+      Banana, 68
+
+    Frosting, (See Icing.)
+
+    Fruit Batter Pudding, 147
+      Combinations, 136
+      Ice, 100
+      Jelly, 97
+      Syrups, 144
+
+    Fudge (Chocolate), 129
+      Maple, 127
+
+
+    Garnishes, (Soup), 29
+
+    Ginger Bread, 87
+      Cookies, 86
+
+    Gold Cake, 90
+
+    Grape Jelly, 135
+      Juice, 143
+
+    Green Pepper Salad, 22
+
+    Griddle Cakes, 6
+
+
+    Ham, Baked, Southern Style, 39
+
+    Halibut, Smoked, 34
+      Steak, 32
+
+    Hard Sauce, 119
+
+    Hash, 41
+
+    Hot Sauce, 120
+
+
+    Ice, Lemon, 102
+      Fruit, 100
+
+    Ice Cream, Chocolate, 100
+      Strawberry Mousse, 101
+
+    Icing, Chocolate, 89
+      Cocoa, 86
+      White Boiled, 90
+      White Uncooked, 85
+
+
+    Jelly, Apple, 134
+      Crab Apple, 135
+      Grape, 135
+
+
+    Lamb Chops, 37
+      Pie, 42
+
+    Lemonade, 143
+
+    Lemon Ice, 102
+      Jelly, 96
+      Pie, 150
+      Sauce, 147
+
+    Lettuce Sandwiches, 140
+
+    Lima Beans, Dried, 55
+      Fresh, 59
+
+    Lobster, Creamed, 70
+      Salad, 70
+
+
+    Macaroni, with Cheese, 77
+      With Tomatoes, 78
+      Pie, 78
+
+    Mackerel, Salt, 36
+
+    Maple Fudge, 127
+
+    Marketing, 108
+
+    Marmalade, 136
+
+    Marshmallow Cream, 148
+
+    Meat Sandwiches, 139
+
+    Menu for Christmas, 118
+      Thanksgiving, 107
+
+    Meringue, 151
+
+    Milk Toast, 69
+
+    Mince Meat, 111
+
+    Molasses Taffy, 129
+
+    Muffins, 6
+
+
+    Nuts, 99
+      Cake, 91
+      Candy, 125
+      Cheese Crackers, 15
+      Salted, 130
+
+
+    Onions. Creamed, 56
+      Baked, 57
+
+    Omelet. Cheese, 8
+      Chicken, 8
+      Green Corn, 8
+      Garnishing, 8
+      Ham, 8
+      Plain, 8
+      Rice, 8
+
+    Oysters, Creamed, 66
+      Fried, 67
+      Half Shell, 121
+      Scalloped, 66
+
+
+    Parsnips, 54
+
+    Pastry, Plain, 112
+
+    Peaches, Canned, 131
+
+    Pears, Canned, 131
+
+    Peas, 59
+
+    Perch, 31
+
+    Pies, Apple, 151
+      Lemon, 150
+      Mince, 111
+
+    Pie Crust, 112
+
+    Plain Pastry, 112
+
+    Plums, 133
+
+    Plum Pudding, 118
+
+    Pork and Beans, 56
+
+    Pork Chops, 38
+
+    Potatoes, Baked, 48
+      Boiled, 45
+      Cheese, 48
+      Creamed, 47
+      Fried, 49
+      Hashed, 49
+      Lyonnaise, 48
+      Mashed, 46
+      Salad, 65
+      Scalloped, 50
+      Stuffed, 49
+
+    Preserving (Fruit), 131
+
+    Puddings, Bread, 145
+      Brown Betty, 146
+      Citron Custard, 102
+      Cornstarch, 103
+      Cottage, 146
+      Custard Baked, 102
+      Fruit Batter, 147
+      Plum, 118
+      Prune Whip, 150
+      Rice, 76
+      Tapioca. Apple, 104
+        Raisin, 104
+        Custard, 105
+
+
+    Raspberry Jam, 134
+
+    Rice Casserole of, 74
+      Compote, 75
+      Cups, 74
+      Fried, 75
+      Plain Boiled, 73
+      Pudding, 76
+
+    Roast Beef, 44
+
+
+    Salads, Cabbage, 21
+      Cooked Vegetable, 21
+      Chicken, 18
+      Fruit, 21
+      Fresh Vegetable, 20
+      Green Pepper, 22
+      Lobster, 70
+      Potato, 65
+      Salmon, 70
+      Shrimp, 70
+      Tomato Jelly, 121
+      Vegetable, 20
+      Waldorf, 22
+
+    Salad Dressing. Boiled, 19
+      French, 19
+      Sour Cream, 21
+
+    Salmon, Creamed, 70
+      Salad, 70
+      Smoked, 34
+
+    Salted Nuts, 130
+
+    Sandwiches, Brown Bread, 140
+      Chicken, 139
+      Cracker, 140
+      Ham, 139
+      Lettuce, 140
+      Meat, 139
+      Olive and Cheese, 140
+
+    Sardine, Canape, 71
+
+    Sauce, Meat, Brown, 17
+      White, 17
+      Pudding. Hard, 119
+        Hot, 120
+        Hot Chocolate, 106
+        Lemon, 147
+
+    Setting a Christmas Table, 122
+
+    Shell Fish,
+        Lobster, Creamed, 70
+          Salad, 70
+        Oysters, Fried, 67
+          Half Shell, 121
+          Scalloped, 66
+
+    Shrimps, Creamed, 70
+      Salad, 70
+
+    Smelts, 31
+
+    Smoked Fish, 34
+
+    Soups, Asparagus, 27
+      Black Bean, 28
+      Bouillon, 24
+      Celery, 26
+      Consomme, Plain, 24
+        Italian, 25
+        Rice, 25
+      Macaroni, 25
+      Pea, 27
+      Potato, 27
+      Pleasing Varieties, 25
+      Stock, 23
+      Tomato, Cream, 28
+      Vegetable, 23
+
+    Sour Cream Dressing, 21
+
+    Spice Cake, 87
+
+    Sponge Cake, 147
+
+    Squash, 54
+
+    Steak, Beef, 40
+      Veal, with parsley, 38
+
+    Stew, Brown Beef, 39
+
+    Strawberries, Shortcake, 149
+
+    Strawberry Mousse, 101
+
+    String Beans, 59
+
+    Stuffed Dates, 130
+      Peppers, 16
+
+    Stuffing, Dry, 110
+      Moist, 110
+      Oyster, 110
+      Sage, 110
+
+    Sturgeon, Smoked, 34
+
+    Sweet Potatoes, Candied, 50
+
+
+    Tapioca, Apple, 104
+      Custard, 105
+      Raisin, 104
+
+    Tea, 141
+
+    Tea Cakes, 82
+
+    Thanksgiving Menu, 107
+
+    Tomatoes, Baked, 61
+      Jelly Salad, 121
+
+    Trout, 31
+
+    Turkey, Dressing a, 109
+
+    Turnips, 53
+
+
+    Veal Cutlets, 38
+      Steak, with Parsley, 38
+
+
+    Weak Fish, 33
+
+    Welsh Rarebit, 68
+
+    Whipped Cream, 98
+
+    White Cake, 88
+      Fish, 33
+
+    White Sauce, (Cream Sauce.), 17
+
+       *       *       *       *       *
+
+Transcriber's Notes:
+
+Obvious punctuation errors repaired.
+
+Varied hyphentation was retain, such as baking powder and baking-powder;
+even within the same recipe Marshmallow and marsh-mallow.
+
+Page 1, the note on the bottom of the page directing how to measure
+ingredients was moved to be right under the chapter title of the same
+page.
+
+Page 35, "CONSOMME" changed to "CONSOMME" (CONSOMME AND BOULLION)
+
+Page 111, word "on" removed from text original read (and put on in a
+granite)
+
+Page 157, "Consomme" changed to "Consomme" (Consomme, Plain)
+
+
+
+
+
+End of Project Gutenberg's Cookery for Little Girls, by Olive Hyde Foster
+
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