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diff --git a/37444-h/37444-h.htm b/37444-h/37444-h.htm new file mode 100644 index 0000000..5fec3bf --- /dev/null +++ b/37444-h/37444-h.htm @@ -0,0 +1,5232 @@ +<!DOCTYPE html PUBLIC "-//W3C//DTD XHTML 1.0 Strict//EN" + "http://www.w3.org/TR/xhtml1/DTD/xhtml1-strict.dtd"> + +<html xmlns="http://www.w3.org/1999/xhtml" xml:lang="en" lang="en"> + <head> + <meta http-equiv="Content-Type" content="text/html;charset=iso-8859-1" /> + <meta http-equiv="Content-Style-Type" content="text/css" /> + <title> + The Project Gutenberg eBook of Cookery for Little Girls, by Olive Hyde Foster. + </title> + <style type="text/css"> + + p {margin-top: .75em; + text-align: justify; + text-indent: 1.25em; + margin-bottom: .75em; + } + img {border: 0;} + .tnote {border: dashed 1px; margin-left: 10%; margin-right: 10%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + ins {text-decoration:none; border-bottom: thin dotted gray;} + h1,h2,h3,h4,h5,h6 { + text-align: center; /* all headings centered */ + clear: both; + } + hr { margin-top: 2em; + margin-bottom: 2em; + margin-left: auto; + margin-right: auto; + clear: both; + } + + table {margin-left: auto; margin-right: auto;} + + body{margin-left: 10%; + margin-right: 10%; + } + + .pagenum { /* uncomment the next line for invisible page numbers */ + /* visibility: hidden; */ + position: absolute; + left: 92%; + font-size: smaller; + text-align: right; + } /* page numbers */ + .copyright {text-align: center; font-size: 70%;} + .blockquot{margin-left: 5%; margin-right: 10%; text-align: justify;} + + .bbox {border: solid 2px; margin-left: 20%; margin-right: 20%; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + .bbox2 {border: solid 2px; padding-bottom: .5em; padding-top: .5em; + padding-left: .5em; padding-right: .5em;} + + .small {font-size: 70%;} + .big {font-size: 110%;} + .author {font-size: 120%; text-align: center; font-weight: bold;} + .center {text-align: center;} + .smcap {font-variant: small-caps;} + .chaptertitle {text-align: center; font-size: 140%; font-weight: bold; margin-bottom: 1.5em;} + + .caption {font-weight: bold; font-size: 90%; font-variant: small-caps;} + + .figcenter {margin: auto; text-align: center;} + + .figleft {float: left; clear: left; margin-left: 0; margin-bottom: 1em; margin-top: + 1em; margin-right: 1em; padding: 0; text-align: center;} + + .figright {float: right; clear: right; margin-left: 1em; margin-bottom: 1em; + margin-top: 1em; margin-right: 0; padding: 0; text-align: center;} + + .unindent {margin-top: .75em; + text-align: justify; + margin-bottom: .75em; + } + .right {text-align: right;} + .poem {margin-left: 30%; text-align: left;} + .poem2 {margin-left: 15%; text-align: left;} + .sig {margin-right: 10%; text-align: right;} + .hang1 {text-indent: -3em; margin-left: 3em;} + + </style> + </head> +<body> + + +<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> <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 & COMPANY<br /> +MCMX<br /> +</div></div></div> + + + +<hr style="width: 65%;" /> + +<div class='copyright'> +<span class="smcap">Copyright, 1910,<br /> +By Duffield & 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. </td><td align='left'><span class="smcap">Good things for breakfast</span> </td><td align='right'><a href="#Page_1">1</a></td></tr> +<tr><td align='right'>II. </td><td align='left'><span class="smcap">Using odds and ends</span> </td><td align='right'><a href="#Page_13">13</a></td></tr> +<tr><td align='right'>III. </td><td align='left'><span class="smcap">Some easy soups</span> </td><td align='right'><a href="#Page_23">23</a></td></tr> +<tr><td align='right'>IV. </td><td align='left'><span class="smcap">Fish, fresh and dried</span> </td><td align='right'><a href="#Page_31">31</a></td></tr> +<tr><td align='right'>V. </td><td align='left'><span class="smcap">Simple meat dishes</span> </td><td align='right'><a href="#Page_37">37</a></td></tr> +<tr><td align='right'>VI. </td><td align='left'><span class="smcap">The interesting potato</span> </td><td align='right'><a href="#Page_45">45</a></td></tr> +<tr><td align='right'>VII. </td><td align='left'><span class="smcap">Different kinds of vegetables</span> </td><td align='right'><a href="#Page_53">53</a></td></tr> +<tr><td align='right'>VIII. </td><td align='left'><span class="smcap">For the unexpected guest</span> </td><td align='right'><a href="#Page_63">63</a></td></tr> +<tr><td align='right'>IX. </td><td align='left'><span class="smcap">Rice and macaroni</span> </td><td align='right'><a href="#Page_73">73</a></td></tr> +<tr><td align='right'>X. </td><td align='left'><span class="smcap">Baking cake and bread</span> </td><td align='right'><a href="#Page_81">81</a></td></tr> +<tr><td align='right'>XI. </td><td align='left'><span class="smcap">Desserts good in summer</span> </td><td align='right'><a href="#Page_95">95</a></td></tr> +<tr><td align='right'>XII. </td><td align='left'><span class="smcap">The Thanksgiving dinner</span> </td><td align='right'><a href="#Page_107">107</a></td></tr> +<tr><td align='right'>XIII. </td><td align='left'><span class="smcap">The Christmas dinner party</span> </td><td align='right'><a href="#Page_117">117</a></td></tr> +<tr><td align='right'>XIV. </td><td align='left'><span class="smcap">Delicious home-made candies</span> </td><td align='right'><a href="#Page_125">125</a></td></tr> +<tr><td align='right'>XV. </td><td align='left'><span class="smcap">Preserving</span> </td><td align='right'><a href="#Page_131">131</a></td></tr> +<tr><td align='right'>XVI. </td><td align='left'><span class="smcap">Sandwiches and drinks</span> </td><td align='right'><a href="#Page_139">139</a></td></tr> +<tr><td align='right'>XVII. </td><td align='left'><span class="smcap">A few more desserts</span> </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'> </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—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—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—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.</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—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—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'">CONSOMMÉ</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 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.</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 consommé, 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—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. Croûtons, 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,—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,—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's Breakfast" title="" /> +<span class="caption">Creamed Codfish and Coffee for Father'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 (sautéd) 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—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—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—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.</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—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<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,—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.</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 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.</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,—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—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—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—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<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—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—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—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.</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 frappés, 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—and the child herself can do the +writing:</p> + + +<div class='center'><br />DINNER<br /> + +<br /> +<i>Consommé</i><br /> +<br /> +<i>Roast Turkey, with Dressing</i><br /> +<br /> +<i>Cranberry Sauce</i> <i>Pickles</i> <i>Celery</i><br /> +<br /> +<i>Mashed Potatoes</i> <i>Creamed Onions</i><br /> +<br /> +<i>Mince Pie</i> <i>Cream Cheese</i><br /> +<br /> +<i>Coffee</i> <i>Nuts</i> <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 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.</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—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> <i>Apple Sauce</i> <i>Celery</i><br /> +<br /> +<i>Mashed Potatoes</i> <i>Lima Beans</i><br /> +<br /> +<i>Tomato Jelly Salad</i><br /> +<br /> +<i>Plum Pudding</i><br /> +<br /> +<i>Fruit</i> <i>Nuts</i> <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—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<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—red +and white peppermint wafers—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—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.</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—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.</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,—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, Canapé, <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'">Consommé</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 + +*** END OF THIS PROJECT GUTENBERG EBOOK COOKERY FOR LITTLE GIRLS *** + +***** This file should be named 37444-h.htm or 37444-h.zip ***** +This and all associated files of various formats will be found in: + https://www.gutenberg.org/3/7/4/4/37444/ + +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) + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works from public domain print editions means that no +one owns a United States copyright in these works, so the Foundation +(and you!) can copy and distribute it in the United States without +permission and without paying copyright royalties. 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