diff options
Diffstat (limited to '37444-8.txt')
| -rw-r--r-- | 37444-8.txt | 4201 |
1 files changed, 4201 insertions, 0 deletions
diff --git a/37444-8.txt b/37444-8.txt new file mode 100644 index 0000000..9825655 --- /dev/null +++ b/37444-8.txt @@ -0,0 +1,4201 @@ +The Project Gutenberg EBook of Cookery for Little Girls, by Olive Hyde Foster + +This eBook is for the use of anyone anywhere at no cost and with +almost no restrictions whatsoever. You may copy it, give it away or +re-use it under the terms of the Project Gutenberg License included +with this eBook or online at www.gutenberg.org + + +Title: Cookery for Little Girls + +Author: Olive Hyde Foster + +Release Date: September 16, 2011 [EBook #37444] + +Language: English + +Character set encoding: ISO-8859-1 + +*** START OF THIS PROJECT GUTENBERG EBOOK COOKERY FOR LITTLE GIRLS *** + + + + +Produced by Heather Clark, Emmy and the Online Distributed +Proofreading Team at https://www.pgdp.net (This file was +produced from images generously made available by The +Internet Archive) + + + + + + + + +[Illustration: READY TO POUR THE JELLY] + + + + +COOKERY FOR LITTLE GIRLS + +BY OLIVE HYDE FOSTER + +[Illustration] + + NEW YORK + DUFFIELD & COMPANY + MCMX + + + + + COPYRIGHT, 1910, + BY DUFFIELD & CO. + + THE PREMIER PRESS + NEW YORK + + + + + _DEDICATED_ + + _To two of the dearest little girls that ever learned + to cook._ + + + + +Preface + + +This book has been prepared with the special purpose of assisting +mothers throughout the country to train their small daughters in the art +of cookery. Scarcely any child can be trusted to take a recipe and work +alone, as the clearest directions need the watchful supervision of an +experienced woman, who can detect the coming mistake and explain the +reason for doing things in a certain way. + +All children like to experiment in the kitchen, and instead of allowing +them to become an annoyance, they should be so directed that their +efforts will result in immediate help to the mother and prove invaluable +life lessons to the little ones themselves. Nothing is really more +pitiable than the helpless woman who, when occasion demands, finds +herself unable to do ordinary cooking. And that young wife is blessed +indeed who has been prepared for her duties in the home by a +conscientious mother. Therefore let no woman think it too much trouble +to teach her child the preparation of various kinds of food, impressing +on her at the same time the dignity and importance of the work. + +The following articles, though considerably lengthened and rearranged, +were written at the request of the Editor, and ran for a year in +_Pictorial Review_; and the encouraging letters they elicited from women +and children everywhere, prompted this publication in book form. The +intention has been not to make a complete manual of cookery, but instead +to create interest in enough branches to enable an otherwise +inexperienced person to successfully put together any good recipe. +Thanks are also due for the use of material appearing in _The Circle_ +and _Harper's Bazar_. + + OLIVE HYDE FOSTER. + + + + +CONTENTS + + + CHAPTER PAGE + + I. GOOD THINGS FOR BREAKFAST 1 + + II. USING ODDS AND ENDS 13 + + III. SOME EASY SOUPS 23 + + IV. FISH, FRESH AND DRIED 31 + + V. SIMPLE MEAT DISHES 37 + + VI. THE INTERESTING POTATO 45 + + VII. DIFFERENT KINDS OF VEGETABLES 53 + + VIII. FOR THE UNEXPECTED GUEST 63 + + IX. RICE AND MACARONI 73 + + X. BAKING CAKE AND BREAD 81 + + XI. DESSERTS GOOD IN SUMMER 95 + + XII. THE THANKSGIVING DINNER 107 + + XIII. THE CHRISTMAS DINNER PARTY 117 + + XIV. DELICIOUS HOME-MADE CANDIES 125 + + XV. PRESERVING 131 + + XVI. SANDWICHES AND DRINKS 139 + + XVII. A FEW MORE DESSERTS 145 + + + + +ILLUSTRATIONS + + + READY TO POUR THE JELLY _Frontispiece_ + PAGE + PREPARING TO MAKE BISCUIT 3 + CREAMED EGGS 7 + TABLE SET FOR VALENTINE LUNCHEON 15 + FRESH VEGETABLE SALAD 16 + HEART SALAD 20 + GREEN PEPPER SALAD 24 + TOSSING UP A SALAD 29 + CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST 35 + VEAL CUTLET AS REED BIRDS 38 + A STANDING ROAST OF BEEF 43 + CLEANING UP 51 + CUCUMBER JELLY 59 + TABLE SET FOR AN EASTER LUNCHEON 64 + CREAMED OYSTERS IN BASKETS 67 + TRAY ARRANGED FOR WELSH RAREBIT 69 + COMPOTE OF RICE 75 + ICING THE CAKE 83 + TEA CAKES BAKED IN HEART SHAPE 85 + AFTERNOON TEA FOR TWO 92 + FRUIT JELLY WITH WHIPPED CREAM 97 + CORNSTARCH PUDDING, SMALL MOULDS 103 + DINNER TABLE WITH FRUIT CENTERPIECE. NUTS AND RAISINS IN + INDIVIDUAL BASKETS 109 + MAKING PIES 113 + DELICIOUS HOME-MADE CANDIES 126 + MARKING THE PRESERVES 132 + MARSHMALLOW CREAM 145 + CHARLOTTE RUSSE 148 + + + + +COOKERY FOR LITTLE GIRLS + + + + +CHAPTER I + +Good Things For Breakfast + + (For these recipes, unless otherwise specified, make + all measurements level. The use of measuring cups, + divided into halves and thirds, is strongly urged, as + well as the tea and table measuring spoons.) + + +Every mother should begin to instruct her little daughter at an early +age in the different branches of housekeeping, and if taught in the +right way, none will prove more attractive than cooking. When quite +young the child will be eager to experiment, and generally will be +careful; and with many of the simple recipes she can scarcely make a +mistake, and they will prove invaluable to her later on. + +Cooking is of great educational value. Aside from giving a girl that +knowledge necessary to the proper conduct of a home, in the dextrous +handling of utensils and food products, the concentration required, and +the practice of doing certain work for certain results, it also gives +excellent mental training and brings all-round development. Every girl +should become a good practical cook; and in the majority of cases the +mother, for many reasons, is the best teacher. + + +EQUIPMENT + +The small cook should be provided with her own apron, sleeves and cap. +Also attach to her belt a tea-towel and a small holder for lifting hot +pans. This will make her feel more important and too, impress upon her +the need of having everything clean and orderly. Then emphasize the +necessity of always following directions, and taking the pains to make +each cupful an _even_ cupful--each spoonful an _even_ spoonful. The pan +for baking should be thoroughly greased and set aside ready for use, +after the fire has first been put in good condition, so that the oven +will be right, and then all the cooking utensils and materials placed +conveniently at hand. + +For the first lesson suppose the choice be baking-powder biscuit. When +properly made they are delicious, but from the number of times that +otherwise good cooks fail on this point, I have come to the conclusion +that the secret lies in the mixing and handling. + +[Illustration: PREPARING TO MAKE BISCUIT] + + +BAKING-POWDER BISCUIT + +Have the child place two even cupfuls of flour in the sifter, with two +level teaspoonfuls of baking-powder, half a teaspoonful of salt, and +then sift. To this add one rounded tablespoonful of lard. The little +maid's hands and nails should be specially cleaned so she can work this +thoroughly into the flour, and it may take her five minutes to do it +properly. Next, dusting her hands, have her take a table fork and stir +all the time as she adds the milk. Generally three-quarters of a cupful +of milk is enough, but if the flour was packed in solid it may take a +whole cupful. Mix up well with the fork into a soft dough, and turn out +on a floured bread-board. She must not handle it, even now, but +sprinkle over just enough flour to keep the rolling-pin from sticking +while she rolls it out until three-fourths of an inch thick. + +Next she should be shown how to cut into small rounds without any waste, +for the dough that is left to be molded over will take up more flour and +consequently be thicker and not so light. As each biscuit is cut it +should be carefully placed in the pan, close to its neighbor, but not +crowding, and when all are ready, popped into a hot oven for fifteen +minutes' baking. + +This lesson should be repeated in a few days, before the child has +forgotten any of the details, and thereafter it is advisable to let her +make the same dough, for different purposes, at least once a week for a +while. For meat pies, dumplings, or shortcake, one-half the recipe will +be plenty for a family of four, and she will feel that she has learned +each time how to make a new dish. Provide a small blank book and have +her write down every recipe, with the full directions for mixing. This +will be her very own, and as it grows will come to be a valued treasure. + + +BAKED APPLES + +As cooked fruits are such nourishing food, let the child prepare some +kind while the biscuits are baking--apples, for instance. The oven +being hot, it is best to bake them, so show her how to wash, core and +then fill each opening with sugar, cinnamon and a little butter. It will +take only a few moments to prepare them, and while the baking is in +progress the dishes that have been used should be washed and set in the +closet, the materials left be put away. All must be in order before the +lesson is pronounced over and the dish-pan wiped and put up. Where it is +desired to serve the apples and biscuits at the same meal, the apples +should be prepared first, as they take longer to bake. + + +CORN BREAD + +Corn bread, too, is easy for any child to make. Have her mix one and +one-half cups of sifted flour, one-half cup of yellow corn meal, three +tablespoons of granulated sugar, one teaspoon of salt and two teaspoons +of baking powder. Add two well-beaten eggs, one cup milk, and one +tablespoon of melted butter. Pour in buttered tin or gem pans, and bake +in hot oven for fifteen or twenty minutes. + + +MUFFINS + +Then next try muffins. Have her sift two cups of flour, one teaspoon of +salt, and two teaspoons of baking powder. Add one cup of milk, two +tablespoons of melted butter, and two eggs, with the stiff whites last. +Bake in buttered muffin tins fifteen or twenty minutes in a hot oven. + + +GRIDDLE CAKES + +If successful with these things, she will be quite sure with a little +care to make good griddle cakes. Have her sift two cups of flour with +two teaspoons of baking powder, half a teaspoon of salt, a tablespoon of +sugar, and stir in the yolks of two eggs, well beaten, and a cup and a +half of milk. When perfectly smooth, and just before baking, fold in the +stiff whites. Grease a hot griddle with a piece of suet, put down a +spoonful of batter at a time, and turn as soon as it bubbles well over +the top. Watch carefully to keep from burning, but never turn a pancake +the second time. + +After a girl has learned how to make biscuit and other light breads, she +should be shown at once how to prepare eggs in different ways so that +she will be able at any time to serve a dainty breakfast. + +[Illustration: CREAMED EGGS ON TOAST] + + +BOILED EGGS + +To boil an egg would seem to be the easiest matter possible, but it +requires care just the same. Scarcely any two people in a family like +eggs cooked the same length of time, and so, after ascertaining the way +each one prefers, have the water boiling hard, and then check by adding +a little cold water so that the shells will not crack from the heat. Put +in the eggs carefully with a tablespoon, to prevent striking each other, +boil the required number of minutes and remove each when its time is up, +sending to the table at once. Hard boiled eggs, to be digestible, should +be kept just at the boiling point for thirty minutes. The yolks will +then be mealy. + + +POACHED EGGS + +Poached eggs should be dropped in buttered gem pans and then set in a +deep dripping-pan and covered with boiling water. When boiled as long as +desired, lift gently on to rounds of buttered toast, sprinkle with salt +and pepper, garnish with parsley or small celery leaves and serve on a +hot platter. + + +PLAIN OMELET + +For an omelet for four people, separate yolks and whites of five eggs. +Beat yolks very light, add one-quarter teaspoonful salt, pepper, five +tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix +lightly, but thoroughly, and pour in well-buttered hot frying-pan, place +on stove about two minutes until well puffed up, then put in oven for a +moment until firm on top. On removing, fold omelet over with a +cake-turner, place on a hot plate and garnish with parsley. + + +FANCY OMELETS + +After the little daughter has mastered this popular dish, show her how +to make it into a fancy one by adding various things. A small quantity +(half a cupful) of chopped ham stirred in before cooking, converts it +into a ham omelet, a cupful of cold boiled rice mixed thoroughly through +the uncooked eggs, a rice omelet, while a cupful of chopped meat--or +better, chopped chicken--will make a meat or chicken omelet. A delicious +green corn omelet has the pulp from two ears of green corn, grated from +the cob, added just before cooking. This should be given a slower fire +and more time. For a cheese omelet, sprinkle half a cupful of grated +cheese over the eggs after they are cooked before folding over. + + +OMELET GARNISHING + +The wise mother will suggest to the young cook that instead of always +using one recipe she try to think of some way of improving or varying +it. A few green peas left from dinner can be made hot and sprinkled over +an omelet the same way as the cheese, or the cup of stewed tomatoes left +from the day before be strained, thickened with a teaspoonful of flour, +seasoned with butter, pepper and salt, and served as a sauce, this +making a delicious accompaniment to a plain omelet. + + +CREAMED EGGS + +Take the desired number of hot hard-boiled eggs, cut in quarters, lay on +pieces of hot buttered toast, and cover with white sauce. This makes a +most appetizing dish for breakfast or luncheon. Garnish with parsley. + + +DEVILLED EGGS + +Put on in hot water, simmer for half an hour, then place in cold water +to loosen shells. When cold, cut in half, remove yolks, mash, and season +with salt, pepper, a dash of prepared mustard, and a teaspoonful of +vinegar, with a half teaspoonful of soft butter for each egg. Rub to a +smooth paste, and pack back in the whites. For picnics, fasten two +halves together with a wooden toothpick. + + +SCRAMBLED EGGS + +Beat the desired number enough to break the yolks, season with salt and +pepper, and add a tablespoonful of milk for each egg. Put in a hot pan +half a teaspoonful of butter for each egg, and when melted, pour in the +beaten eggs. Stir constantly, scraping from the bottom of the pan until +cooked enough to suit individual taste, but watch closely, for the +longer they cook the drier they become. Garnish with parsley or with +dried beef, frizzled in a hot skillet with a small quantity of butter. + + +BACON AND EGGS + +Place thin slices of bacon in a hot skillet, turn frequently to keep +from curling, and remove to a hot plate when cooked as much as desired. +Break eggs in a saucer, one at a time, to see that they are fresh, then +drop gently into the hot fat. When done to suit individual taste, lift +carefully to the center of a hot platter, and garnish with the bacon. + + * * * * * + +The secret of an attractive table, which should be made clear to every +girl, is clean linen, with dishes and silver carefully arranged. Each +article of food, however simple, should be carefully placed in the +center of its dish, and vegetables, meats and salads garnished with +parsley, celery leaves, or occasionally rings of hard-boiled eggs. The +eggs are especially nice on salads and on such a vegetable as spinach. + + * * * * * + +A kitchen lesson would be incomplete without a few words regarding the +care of the all-important dish-towels and dish-cloth. However many may +be on hand, it is a wise plan to teach the little cook to take warm +water and plenty of soap and wash them out each time, being careful to +rinse them thoroughly after she is through. Then hang out in the air to +dry. + + + + +CHAPTER II + +Using Odds and Ends + + +Every mother, in teaching her little daughter to cook, should impress +upon her two essential points--economy and neatness. A cook cannot be +too careful to have her materials, her utensils, and herself as clean as +possible. So, before beginning work, the child should carefully wash her +hands, clean her nails, smooth up any stray locks of hair, and put on +the cap, sleeves and apron that are to protect her from spots and flying +flour. Then all fruits or vegetables which are to be used should be well +washed before being peeled, and the cooking utensils wiped off. +Sometimes the pans or the stewing kettle have not been used for days, +and there is sure to be a certain amount of dust on these that is almost +imperceptible, but nevertheless unwholesome and often dangerous. + +Following the instructions regarding cleanliness, and of equal +importance, is the lesson in the economical use of materials on hand. +Anyone can take a recipe calling for all fresh materials and, with a +little care, turn out a successful dish; but it takes a culinary artist +to successfully work up the odds and ends found in the ice-box and +pantry. In small families these bits can be made into attractive dishes +for luncheon, or, in case of an unexpected guest, converted into an +additional course. In the line of vegetables, for instance, there may be +left a few leaves of lettuce, a couple of tomatoes, the remains of a +roast, a small quantity of chicken, and a bottle of sour milk. Not very +promising, certainly, in the ice-box, but full of possibilities. The +little cook is going to be a magician, and by a wave of her wand (the +cook-book,) make a grand transformation. + + +COTTAGE CHEESE + +First the sour milk! Not attractive as sour milk, but most delicious as +cream cheese. Set one quart of sour milk on the stove where it will warm +slowly, and let stand until the curd and whey separate. Spread a piece +of cheese-cloth or an old napkin over a colander, pour in the curds and +let drain until quite dry. This may take a couple of hours, and it is a +good plan to warm the milk while getting the supper and then let stand +all night. Next put the curds in a bowl and rub to a paste with one +teaspoonful of butter, a saltspoonful of salt and a tablespoonful of +cream. When smooth, mold into little balls if to be served with a salad. + +[Illustration: A TABLE SET FOR A VALENTINE LUNCHEON] + + +NUT CHEESE CRACKERS + +Nut cheese crackers are most appetizing, too, made by spreading this +cheese on small saltine crackers, and sprinkling chopped nuts over the +top. Any child will delight to make these, and while easy and cheap, +they are attractive enough to serve any company. Or, the cheese can be +served, French fashion, with a little heavy cream and a small quantity +of richly preserved currants or cherries, (Bar-le-duc,) for dessert. + +[Illustration: FRESH VEGETABLE SALAD] + + +STUFFED PEPPERS + +If there is too little of the roast to serve sliced cold, it can be +chopped fine, seasoned well with salt and pepper and moistened with the +cold gravy. If the quantity is still too small, it can be increased by +adding a beaten egg and half a cupful of dried bread-crumbs. This works +into a nice dish by taking sweet green peppers, splitting in half, +washing and removing the seeds, and then packing with the minced meat. +Bake until peppers are tender, about half an hour, then remove from +oven, lay on squares of hot toast, and cover with white sauce or +warmed-over gravy. + + +WHITE SAUCE + +Good white sauce is needed for so many different kinds of vegetable, +fish and meat dishes, that a child should be taught it at the beginning +of her work. Have her melt one tablespoon of butter and stir in one +tablespoon of flour. When smooth, add slowly one cup of milk, stirring +all the time to keep from getting lumpy. If lumps do form, however, +before the child has learned the secret of mixing, she can strain after +it has cooked five minutes. Season with quarter-teaspoon of salt and a +dash of pepper. For brown sauce, simply brown the flour and butter +before adding the milk. + + +CREAMED CHICKEN + +A small quantity of chicken is often left from dinner, yet not enough to +serve cold. Let the mother show the child how to cut off every bit of +meat from the bones--and she will get more than she expects from wings +and necks. But all pieces of fat and skin must be discarded. Then for a +hot dish, making a white sauce first, she can stir in the minced +chicken, let it cook a few moments, and serve on rounds of buttered +toast. + + +CHICKEN CROQUETTES + +Still another way, if the quantity is small, is to add to one cupful of +chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of +hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and +salt and pepper to taste. This is to be shaped into croquettes, dipped +in rolled bread-crumbs, beaten egg, crumbs again, and browned in hot +fat. + +White sauce served on the side will make it doubly attractive; and if +the quantity is still small for the number to be served, it will go +farther and be made more savory if garnished with curls of crisp bacon. + + +CHICKEN SALAD + +If a cold dish is desired, let her add an equal amount of finely cut +celery, season with salt and pepper, moisten with cooked salad dressing, +and she will have a delicious chicken salad. To be particularly nice, +however, she should use only the white meat. + +Our little cook should be taught the first thing how to make a good +salad dressing, for into a salad it is almost always possible to turn +the left-overs that otherwise might be thrown out. Only one other thing +(soup) will use up as many scraps in making nourishing as well as +appetizing dishes. + + +BOILED SALAD DRESSING + +As many people do not care for the flavor of oil, a nice easy dressing +is made by taking two tablespoonfuls butter, rubbed to a cream, to which +is added one teaspoonful salt, one-half teaspoonful mustard, a dash of +red pepper, and one cupful hot milk. Stirring well, this should +immediately be poured on the beaten yolks of three eggs, and then cooked +in a double boiler until thick. Remove from the fire, add one-quarter of +a cup of vinegar, and stir until cool. When to be used in fruit salads, +add half a cup of thick cream just before serving. But eggs and milk +curdle if boiled. + + +FRENCH DRESSING + +Easily made is the French dressing, and often prepared at the table. To +one-quarter teaspoonful of finely minced onion, add one-half teaspoonful +salt, a little black pepper, a few grains of Cayenne and six +teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix +thoroughly. + + +FRESH VEGETABLE SALAD + +To make the best of the few vegetables we have found on hand, wash the +lettuce carefully (looking out for the tiny green bugs found on some +kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay +lightly on the lettuce, with a few bits of celery, several radishes or +some thin slices of cucumber if available, and cover with salad +dressing. + +[Illustration: HEART SALAD] + +For the heart salad illustrated, cut cold boiled beets into heart-shaped +sections, and serve on lettuce hearts, with French dressing. + + +COOKED VEGETABLE SALAD + +Small quantities of cooked vegetables, such as beets, string beans, +asparagus, peas and boiled potatoes, make a nice salad cut into small +pieces, laid on lettuce leaves and covered with French dressing. But +they must be thoroughly chilled. + + +CABBAGE SALAD + +Cabbage salad is possible at all seasons of the year, and should be one +of the first that the child should learn to make. Insist on getting +small, perfect heads, and have the leaves removed one at a time, +examined closely and washed as carefully as lettuce, for fear of worms. +After chopping finely, the desired quantity is to be seasoned with salt +and pepper and served on the small, tender white leaves, with the +following dressing: + + +SOUR CREAM DRESSING + +To half a cup of thick sour cream, add half a teaspoonful of salt, a +teaspoonful of sugar, a dash of black pepper, and two teaspoonsful of +strong vinegar. + + +FRESH FRUIT SALAD + +Almost all kinds of fruit are used in salads. Bananas and oranges, alone +or together, are served on lettuce with the cream salad dressing, as +are also the skinned and seeded white grapes. Pineapple and grapefruit +are delicious with head lettuce, served with the French dressing +containing but a few drops of the onion juice. Then again, all may be +combined, served with either dressing preferred, and improved by the +addition of a few nuts. + + +WALDORF SALAD + +For four people have the little cook take four pretty red apples, cut a +slice off the top, and after removing the core, carefully cut out with a +teaspoon the inside of each without breaking the skin. Taking half the +scooped-out apple, she must add an equal amount of celery (cut in small +pieces) and chopped English walnuts, one teaspoonful salt and boiled +dressing enough to cover. After tossing up lightly with a fork pack in +the apple shells, and when possible serve in nests made of lettuce cut +in strings. + + +GREEN PEPPER SALAD + +Take sweet green peppers, cut a slice from the top, remove seeds, and +fill with either the mixed vegetables or diced cucumbers, covered with +French dressing. Serve on lettuce. + + + + +CHAPTER III + +Some Easy Soups + + +Every little cook should early be taught how to make a variety of soups, +as many small quantities of food can be utilized in this way that +otherwise might be wasted. + + +STOCK + +Take, for instance, the bones and small trimmings from steaks, chops or +a roast, and the remnant of a chicken. These, with a five-cent soup +bone, will make the stock, which is the foundation for a great many +kinds of soup. If part of the scraps have been fried or roasted, so much +the better, as then the stock will be a delicate brown and have even a +richer taste. The meat, cut in small cubes, with the bones well cracked, +should be covered with twice the quantity of cold water and allowed to +stand for several hours. + + +CLEAR VEGETABLE SOUP + +Any kind of vegetables on hand can be put in at the same time, a small +onion cut in slices, a little chopped carrot, turnip, a few string beans +cut in inch lengths, half a cupful of peas, a couple of stalks of +celery, a few sprigs of parsley, together with three or four cloves and +salt and pepper to taste. If these vegetables with the meat fill the +kettle one-third full, then it can be filled to the top with cold water. +After standing several hours it should be placed where it will heat +slowly and allowed to simmer for two hours, then strained and set aside +to cool and let the grease come to the top. When it is cold the cake of +fat can easily be lifted off. + +[Illustration: GREEN-PEPPER SALAD] + + +CONSOMMÉ AND BOUILLON + +Then to make the finest kind of perfectly clear soup, stir into each two +quarts of cold stock the beaten white and crushed shell of one egg, +place on the fire and keep stirring until it boils. Allow to cook +without stirring for twenty minutes, after which set aside for ten +minutes; skim and strain through a cheese-cloth bag. This may seem like +a good deal of work, but if the soup is first boiled in the morning +while cleaning up the kitchen and then clarified while getting dinner, +it will not require much time nor trouble, and the result will be a +delicious consommé or bouillon. It is called bouillon if made +principally of beef with vegetables, and brown in color; it is consommé +if made of uncooked meat and bones, including veal and chicken, and +consequently light in color. + + +PLEASING VARIATIONS + +Stock made thus can be simply reheated or changed to any desired kind of +soup by the addition of a particular garnishing. For rice soup, either a +few teaspoonfuls of uncooked rice or half a teacupful of cold boiled +rice can be added; for vegetable soup a cupful of mixed vegetables cut +in small pieces can be put in and boiled until tender. Macaroni, broken +in inch lengths, washed and then cooked in the stock until it is done +makes a nice change, called Italian consommé, while a cupful of +tomatoes will convert it into a tomato soup. If the additions suggested +are to be made, however, it is not necessary to clarify the stock. It +takes common sense to make good soup, as well as time and patience, and +one must learn to be guided by the taste if trying to use up left-overs +instead of following a regular recipe. + +Cream soups, however, do not require any stock, and so are easily and +quickly made. They are delicious, too, and something any bright girl +could make while her mother got up the rest of the dinner. They take the +name of the kind of vegetable used, but all are put together in about +the same way. + + +CREAM OF CELERY + +For cream of celery take two cupfuls of diced celery, using the leaves, +ends and coarse pieces not good enough to send to the table uncooked. +Cover with two cupfuls of cold water, season with salt and allow to cook +until tender--about twenty minutes. While this is boiling the little +maid mixes in another pan two tablespoonfuls of melted butter with two +tablespoonfuls of flour. Placing it over the fire, she adds three +cupfuls of milk and stirs for five minutes while it boils. After +seasoning with salt and pepper and a dash of red pepper, pour in the +strained water from the cooked celery and boil all gently on the back of +the stove for five minutes before serving. + + +PEA AND ASPARAGUS + +For cream of pea soup, simply substitute two cupfuls of cooked peas that +have been pressed through a colander. For cream of asparagus boil up +first two cupfuls of the tough ends of the asparagus that would not do +for the table, or take two cupfuls of the water used in cooking the +asparagus for dinner and put with the thickened milk. But in order to +avoid giving the family the same vegetable twice at a meal, it is best +to save the asparagus water or the celery ends until another time, +putting in the ice-box to keep fresh. We all like variety, and in this +way it can be had without extra expense. + + +CREAM OF POTATO + +Cream of potato soup is made by adding two scant cupfuls of mashed +potato to the milk foundation given. Some people like the addition of a +half-teaspoonful of onion juice to flavor or a tablespoonful of chopped +bacon. If too thick it can be thinned with some of the boiling potato +water. + +It is advisable for the mother to have the child make a certain cream +soup twice in close succession to be sure that she thoroughly +understands the process, and then make each of the other kinds soon +after, so that she will get used to using up whatever left-overs she +finds on hand. + + +BLACK BEAN SOUP + +Black beans make a particularly nice soup for a company dinner. To two +cupfuls of the dried beans use four cupfuls of cold water and let stand +over night. Next day add two cupfuls of boiling water and cook until the +beans are perfectly tender, with one small chopped onion, three cloves, +salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter, +stir in two tablespoonfuls of flour, add a cupful of cold water; cook +the same as the milk foundation and add to the beans after they have +been put through a colander. Boil up well together, stirring to blend +well. Put a couple of thin slices of hard-boiled egg and lemon in each +plate and pour the hot soup in. If desired, the soup can be additionally +flavored with a small wineglassful of sour wine. + + +CREAM OF TOMATO + +Before leaving the soup question, let me say that the cream of tomato is +made by heating two cupfuls of canned tomatoes to the boiling point, +then straining, and after adding a good-sized pinch of soda, which must +be stirred in well, poured slowly on to the milk foundation, prepared in +another vessel. This must be served immediately, as it is not so good +when allowed to stand. + +[Illustration: TOSSING UP A SALAD] + + +DELECTABLE GARNISHES + +Instead of always serving the ordinary crackers, teach the child how to +prepare some simple little extras for nice soups. Plain square crackers +spread with butter, salted and then browned in the oven will taste quite +different; another time let her grate the least bit of cheese over +before the toasting. Or she can take stale bread, cut in long narrow +strips, spread with butter, season with salt and pepper and bake a light +brown in a slow oven. 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. + +Now let us review and see what we have out of the odds and ends that we +found that we had on hand to start with, and what a luncheon it would +make. We should have either a soup or the stuffed peppers for a first +course, salad for a second, and the cheese crackers served with a small +quantity of jam or preserves for a finish! Quite a nice meal, and one we +need not hesitate to set before an unexpected guest. Besides, from any +reasonable quantity of left-overs there would probably be enough for +four people. + + + + +CHAPTER IV + +Fish, Fresh and Dried + + +Fresh fish, in the first place, must be absolutely fresh. They will have +little odor, the eyes will be full and clear, and the flesh firm. They +are usually delivered from the market cleaned and scaled, but they +should be washed with cold water, and sprinkled with salt if not used +immediately. + + +SMELTS, TROUT AND PERCH + +Smelts, trout, perch and other small fish, are fried whole, while the +larger kinds are cut in pieces called fillets. After washing, drying and +seasoning with pepper and salt, each piece should be dipped in finely +rolled, dried bread or corn meal, and laid on the bread-board. When all +through, beginning with the first, dip each one in well-beaten, seasoned +egg, and then in the crumbs again, taking pains to have them covered +completely. Lay back on the board to dry before cooking. Heat a half +cupful of lard in a skillet until smoking hot, then put in the fish and +fry on one side until brown. Turn carefully to avoid breaking, and brown +on the other side, but do not turn more than once, and watch to keep +from burning. Many cooks use flour or rolled crackers for covering the +fish, but the bread crumbs do not hold as much grease, and the fish +always seem to fry better than when dipped in anything else. When cooked +a deep, rich brown, lift out on to brown paper to drain, and then slip +on to a hot platter and send to the table at once, garnished with slices +of lemon, parsley or water cress. + + +HALIBUT + +A halibut steak is fine when, after washing thoroughly, it is put in a +dripping pan, seasoned with salt and pepper, covered with boiling water +and cooked in the oven until done,--from twenty minutes to half an hour. +While it is cooking, our little maid can prepare her favorite white +sauce, only now she must add a cupful of strained tomatoes and season +with red pepper. When the fish is ready, she must serve it on a hot +platter, covered with the hot sauce. A steak of this kind usually weighs +about two pounds, and is ample for four or five people. + + +WHITE, WEAK AND BLUE FISH + +White fish, weak fish, blue fish and similar kinds I like best when +large enough to have the bones first removed and the fish then spread, +skin down, on a wire broiler, or an oak plank. Spread with a little +butter and seasoned with pepper and salt, it may be cooked in a gas +stove or before a hot fire. This will take from twenty to thirty +minutes. When thoroughly done and browned on top, garnish with roses of +mashed potato, lemon or parsley, and serve immediately,--right on the +plank if desired. Any left over can be picked into small pieces, and +worked up with an equal amount of cold mashed potato, into cakes, to be +fried for breakfast. + +There are many kinds of smoked and canned fish that make specially +appetizing dishes for breakfast or luncheon. They should always be kept +in the house, with other shelf supplies, and will prove "a friend in +need." + + +FINNAN HADDIE + +Finnan Haddie can be served in several ways. After washing and wiping +off with a cloth, it can be buttered, seasoned with salt and pepper and +either broiled or fried. Or it is even better if boiled first for five +minutes (put on it cold water), then picked into small flakes and +stirred into our little maid's standby, white sauce. After cooking five +minutes longer, it should be served on rounds of hot buttered toast, +garnished with parsley. + + +SMOKED FISH + +Smoked halibut, salmon and sturgeon can all be bought in small pieces +(even as little as half a pound), and are most inviting when cut into +thin slices and made hot in a skillet with just enough butter to keep +them from burning. + + +SALT COD + +But in talking of dried fish, we must not forget our old favorite, +creamed codfish. As the boxed codfish is always so salty, it is +necessary, after picking it carefully apart and removing the bones, to +let it soak in cold water for half an hour, then drain. Put half a +cupful of fish on in a stewpan, cover with cold water and let come to a +boil. Pour this off immediately, cover with fresh boiling water, and let +gently simmer for ten minutes. While it is cooking, our small maid +should rub to a smooth paste one tablespoon of flour and one tablespoon +of butter. Then adding one cup of milk and one well-beaten egg to the +codfish, she next puts in the paste, and continues to stir for five +minutes more while it is cooking. It should then be served on rounds of +hot toast. + +[Illustration: CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST] + + +SALT MACKEREL + +Salt mackerel should be covered with cold water and left skin side up to +soak over night. For breakfast, dry in a cloth and broil, with the flesh +side toward the fire, or else brown in a hot pan with a little butter, +and serve on a hot platter garnished with slices of lemon. + +I have purposely avoided giving recipes calling for frying in deep fat, +as there is always more or less danger of an inexperienced child meeting +with an accident in handling any quantity of melted lard, but mothers +who wish to use it will find that fritters, fish and other things when +cooked that way get a nice color and really take up less fat than when +fried (sautéd) in the more common style. + + + + +CHAPTER V + +Simple Meat Dishes + + +Here let me put in a few words about some easy ways of cooking meat. The +recipes are simple, but everything depends on your getting in plenty of +seasoning, cooking as directed, and--not burning. Be sure to have veal, +lamb and pork well done, as no one likes these rare or even pink, but +study the family taste about the length of time to cook beef. I have +purposely omitted the ordinary dinner meats (I couldn't tell you +everything in one little book!), but if you learn to make what I _do_ +tell you about, you will certainly become a good cook. + + +PAN-BROILED LAMB CHOPS + +Lamb chops are particularly nice pan-broiled. First scrape off any fine +particles of bone, trim off superfluous fat, and then place in a hissing +hot skillet. Turn often until well seared, to prevent escape of juices, +and cook until brown, about ten minutes. Serve on a hot platter, season +with salt and pepper, dot with butter, and garnish with parsley, peas, +or a ring of mashed potatoes. + + +PORK CHOPS + +Pork chops need to be thoroughly cooked, and after washing, I always +parboil ten minutes first in a covered frying pan, then season with salt +and pepper and brown in fat. They are often served with tomato sauce. + +[Illustration: VEAL CUTLET AS REED BIRDS] + + +VEAL CUTLETS + +The veal for this purpose, sometimes called Mock Reed Birds, should be +sliced thin, then cut in four-inch squares. Spread lightly with butter, +sprinkle with salt and pepper, and scatter with finely minced parsley +and celery, or either one alone. Roll each piece up tightly and tie with +a piece of white string. Place "birds" in a hot skillet with a little +water and melted butter, cover and simmer for twenty minutes, then brown +in butter or fat as preferred. Serve on rounds of hot buttered toast, +with brown gravy. + + +BEEF STEW (BROWN) + +Take one pound of round steak, cut in small pieces and sprinkle with +salt and pepper. Put a little suet in a hot kettle, or melt two +tablespoons of butter, and add a couple of slices of dry onion, turning +frequently until brown, then put in the meat. Stir to keep from +scorching until well seared on all sides, cover with boiling water, and +set on the back of the stove to simmer for at least three hours. As it +boils down, allow to brown before filling up again, and have the meat +covered with the broth when done. Thicken with two tablespoons of flour +stirred to a smooth paste in half a cup of cold water. Add more salt +then if necessary. Send to the table in a covered dish, and serve with +mashed potatoes. + + +SOUTHERN BAKED HAM + +When there is going to be company, baked ham is one of the nicest kinds +of meat that can be had. Take either a small end or half a ham, as +needed, and soak several hours in cold water. Wash well and put on in a +kettle with cold water to cover and boil slowly, allowing at least +twenty minutes to the pound. After boiling half an hour, remove +one-third the water, and fill up with fresh boiling water, and keep +covered until done. Then set aside and allow to cool in the liquor. When +cold, lift out, trim off the brown skin, cover the fat with brown sugar, +stick with whole cloves, and bake brown--about twenty or thirty minutes. +This is delicious either hot or cold. + + +BEEFSTEAK + +Different kinds of steak need to be cooked in different ways. +Tenderloin, porterhouse, and sirloin are best broiled over a hot fire, +or pan broiled by being turned frequently on a very hot skillet, with +only the fat that comes from the steak itself. Serve on a hot platter, +with butter, pepper and salt. Round steak is nice cut in small pieces, +seasoned with salt and pepper, rolled in flour, and cooked quickly in +some of the suet, first put in the pan until tried out. Lift browned +pieces of the steak (for this needs more cooking than tenderer meat), on +to a hot platter, add a little butter to the fat in the pan, stir in a +scant tablespoon of flour, stir well until smooth and brown, then pour +in quickly a cupful of cold water, and continue to stir until well +thickened. This gravy will be smooth and of nice flavor, and can be +poured over the meat. Season, of course, with salt and pepper to taste. + + +HASH + +Hash, though a dish often laughed at, is always appetizing when well +made. Corn beef hash indeed has quite a reputation, and is made by +chopping cold corn beef rather fine, adding an equal quantity of cold +boiled potatoes, chopped, wetting with enough boiling water to keep from +burning, seasoning with salt, pepper and a little butter, and then +allowing to cook gently for at least twenty minutes. All kinds of hash +need to simmer for quite a while, in order to blend the flavor of the +meat and the potatoes, and give the delicate taste that marks a +carefully prepared dish. Beef, particularly browned scraps, finely +minced, and mixed with an equal quantity of minced cold boiled potatoes, +seasoned and prepared as just directed, is very good for breakfast +served on rounds of buttered toast. And either kind can be allowed to +brown down in the pan and then turned out on a hot plate, rolled over +with a nice thick crust. Any kind of meat can be used, however. + + +LAMB PIE + +A lamb pie is an attractive way of using up small pieces of cold lamb. +Cut off all scraps and gristle, and add enough cold gravy to cover. +Season well with salt and pepper, and simmer twenty minutes. Take a +pudding dish, invert a small cup in the bottom, pour in the hot meat, +add half a can of peas, cover with a crust of light biscuit dough, and +bake until brown. Before sending to the table lift crust and remove cup, +which has drawn up the gravy. Serve with either mashed or baked +potatoes. + + +DRIED BEEF + +Dried beef dressed in cream is always an appetizing dish and very +quickly made ready. The child should first take a half-pound of chipped +beef and tear it into small pieces, removing all strings and fat. Then +put in a stew-pan, cover with cold water and let come to a boil. While +it is heating, however, she should stir smooth one tablespoonful butter +and one tablespoonful flour. When the water boils on the beef she must +pour off half (or it will be too salty), and add an equal amount of +milk. Into this stir slowly the mixed butter and flour, season with +pepper and let boil until thick. Some people like the addition of two +well-beaten eggs, but I prefer the beef plain, with the gravy rather +thick, served on rounds of hot buttered toast. The toast could be made +first and set where it will keep warm, and thus save the time of making +afterwards, for a dish of this kind cools very quickly, and should be +sent to the table as soon as ready. + +[Illustration: A STANDING ROAST OF BEEF] + + +ROAST BEEF + +A roast of beef, after being scraped and wiped free from all particles +of sawed bone, should be seasoned well with salt and pepper, and dredged +with flour. Put it in a hot oven, and when it has seared on top, to keep +in the juice, turn over and allow to sear on the bottom. Then pour in +the pan enough boiling water to keep from burning, and baste frequently. +Allow about one hour for a five pound roast rare, and an hour and a half +to cook well done. Serve a rib roast, left on the bone, standing as +shown in the illustration, garnished with parsley. + + + + +CHAPTER VI + +The Interesting Potato + + +Every girl should know how to cook potatoes properly; yet really there +is scarcely any other one vegetable that can be prepared in so many ways +and still is often so poorly cooked as to be practically unfit to eat. +It would seem an easy thing to make a light, appetizing dish of mashed +potatoes--and what is more inviting?--but how often are they served wet +and soggy! To understand the right way to cook and serve potatoes is as +much an art as to make a salad or bake a cake. + + +BOILED POTATOES + +Plain boiled potatoes, with the skin on, are delicious when cooked as +they should be. The requisite number should be selected, perfect in form +and uniform in size, and scrubbed with the vegetable brush, but the +skins not broken. If they are old they will be better for soaking half +an hour in cold water. A half hour before dinner-time, if they are of +medium size, they should be covered with boiling salted water and +placed on the stove, where they will boil gently, not hard, until the +skins begin to crack open. Test with a fork, and as soon as they are +tender, drain off all the water and set on the back of the stove to +steam dry. Serve in a hot, open vegetable dish; and if there is company +or you are very particular, remove the skins (without breaking the +potatoes) just before sending to the table. In case there is to be fish +or a meat dish without gravy, serve the potatoes with the white sauce +our little cook was taught to make in one of her first lessons. + + +MASHED POTATOES + +For mashed potatoes the mother should tell the child to pick out the +imperfect ones, or those too large to bake, to be peeled and cut up. +Have her put them on in boiling salted water half an hour before +dinner-time, cook until perfectly tender, then drain and let steam dry. +After standing a few moments (in a hot place), have her mash them +thoroughly, first with an old-fashioned wooden masher until all the +lumps are removed, and then with a wire one. To each cupful of potato +add a teaspoonful of butter and a tablespoonful of hot milk. They should +be beaten up creamy with the wire beater, then turned out into a hot +covered dish, with a lump of butter in the center and a sprinkling of +pepper over the top, and served at once. + +If dinner is delayed, however, and there is danger of their getting +cold, have her put them in a baking-dish or tin, smooth them nicely over +the top and set where they will keep warm. Then when needed, if she will +grate a little cheese over the top and put in the oven for a few minutes +to brown, she will find that they are even nicer than when first made. +The mashed potatoes left from dinner can be worked up with a little +cream and molded into small round cakes, to be fried brown next morning. + + +CREAMED POTATOES + +Often in buying potatoes one finds a quantity of little ones usually +considered "too small to be bothered with." They seem hardly worth +peeling, but if scrubbed clean and boiled as directed the skins can be +removed quickly when they are tender. Then if a white sauce is made, +these little potato balls can be dropped in and served garnished with +finely chopped parsley on top. This is a favorite way of preparing new +potatoes and most appetizing. + + +LYONNAISE POTATOES + +If the mother prefers, she can have the child take these little balls +(peeled after they are cooked), cut them up fine, and fry them as +follows: In a hot pan melt two tablespoonfuls of butter and add a +teaspoonful of finely chopped onion, which should be cooked until a +delicate brown before the seasoned potatoes are added. + + +CHEESE POTATOES + +Parboil sliced potatoes, or slice cold boiled ones, line the bottom of a +baking dish, sprinkle with salt, pepper, a little flour, grated cheese, +and dots of butter. Repeat until the pan is nearly full, cover with +milk, sprinkle the top with the grated cheese, and bake until brown, or +about half an hour. Cheese potatoes are particularly good served with +cold meat. + + +BAKED POTATOES + +Potatoes for baking should be of uniform, medium size and perfect. After +being well scrubbed they should be wiped dry and put in a moderate oven +three-quarters of an hour before meal-time. If the meal is delayed for +any reason they should be pricked with a fork in several places to let +out the steam, and then set where they will keep hot, but not in a +covered dish, or they will get wet and soggy. + + +STUFFED POTATOES + +If it is necessary to keep them any length of time, cut off the end of +each potato, scrape out the inside, season with salt, pepper, a little +butter, a small quantity of cream and to every three potatoes one egg, +the white beaten stiff. After whipping up light put back in the shells, +where they will keep warm. Just before sending to the table, put in the +oven for a few moments, until they puff up and brown at the ends. + + +FRIED POTATOES + +Cold boiled potatoes can be used in so many different ways that where +there is no servant in the house it often is a saving of time and labor +to boil a quantity at one time and then heat up as needed. They are nice +simply sliced thin and fried brown in butter. + + +HASHED CREAM POTATOES + +If this is considered too rich, half the amount of butter will be +sufficient to flavor and keep from scorching, and then when they brown +as they are hashed in the pan pour in a few spoonfuls of cream. Season +well, allow to brown down again, then fold like an omelet and serve on a +hot platter garnished with parsley. + + +SCALLOPED POTATOES + +Scalloped potatoes are very nice for a supper dish, as they can be +prepared early in the day and set away until needed. The little cook, +after washing and peeling her potatoes, next cuts them in thin slices, +enough to fill the dish needed and parboils in salted water for ten +minutes. Then drain. Arrange a layer of these, with a sprinkling of +flour, pepper and salt and a few small pieces of butter, repeating in +layers until the pan is full. Pour over enough milk to cover. When ready +to cook, allow half an hour for the baking, and from time to time add a +little extra hot milk. It is well to set a large pan containing water +under the baking-dish to catch any milk that might boil over and burn on +the bottom of the oven. + + +CANDIED SWEET POTATOES + +Sweet potatoes that have been boiled are particularly nice when cut in +half, buttered, seasoned with very little salt and pepper and then +sprinkled over the top with granulated sugar and browned in the oven. +"Candied sweet potatoes" they are called when served in hotels as +something extra. + +[Illustration: CLEANING UP] + + + + +CHAPTER VII + +Different Kinds of Vegetables + + +A mother can make the cooking of potatoes and the plainer vegetables +interesting if she will use a little tact and stimulate the child's +desire to make, first, as many different dishes from each article as +possible, and second, to make them as appetizing as she can. Doubtless +many a girl who will not eat plain food now could be taught to like +things by getting her interested in cooking, for then she has to taste +and make sure she has seasoned properly. + + +TURNIPS, CARROTS + +Such winter vegetables as turnips, carrots and parsnips should be well +washed, peeled, cut in small pieces and cooked in boiling salted water +for sixty minutes, more or less, depending on the age of the vegetables, +as the older they are the longer they will take to get tender. When +sufficiently cooked they should be drained and may then be mashed, +seasoned with pepper and salt and butter and served in a hot covered +dish. Or if preferred they can be left in the cubes and served with our +little cook's favorite white sauce poured over. If mashed they are to be +served on the dinner plate, but if in cream sauce they will have to be +put in individual sauce-dishes. + + +PARSNIPS + +Plain boiled parsnips are delicious if cut in slices and fried in +butter, as they acquire a sweetness not brought out in any other way of +cooking. If the left-over quantity is mashed, it can be made into little +flat cakes and browned in butter. The child should be encouraged to +think of as many different ways as possible and then allowed to +experiment and see the result. + + +WINTER SQUASH + +Winter squash is good prepared in the same way as the mashed +parsnips--that is, plain boiled and then mashed, but I prefer the +Hubbard variety, cut in large squares and baked in the shell--without +being peeled. Season before putting on the oven shelf, spread with a +little butter and add a slight sprinkling of granulated sugar. This +will take about three-quarters of an hour to bake, and should be a light +brown over the top. The child may have some difficulty in cutting a +Hubbard squash, as it is so hard, but she can prepare it after it has +been cut for her. + + +DRIED LIMA BEANS + +Put to soak half a pound of dried Lima beans in a small quantity of cold +water. Next morning set where they will simmer slowly for two hours in +salted water enough to cover. At dinner-time drain, and serve on the +dinner plates simply seasoned with butter, pepper and salt. Or, if +preferred, they can be served in sauce dishes, with white sauce. + + +BOILED CABBAGE + +A nice way to serve cabbage hot is to chop fine after it has soaked half +an hour in cold water, put on in boiling salted water, and cook in an +open kettle with a pinch of soda, about forty minutes or until tender. +Then drain and serve immediately with butter, pepper and salt, or with +white sauce. Some people prefer to add simply a little vinegar, so find +out the family taste. + + +BAKED BEANS + +For a small family, soak one pint of the small navy beans over night, +and next morning boil gently until nearly tender. Drain, throw away that +water, and add a teaspoonful of salt, a tablespoon of molasses and a +cupful of boiling water. Cut a quarter of a pound of salt pork in small +pieces, put half of the beans in a baking dish, add a layer of half the +pork, fill up with the rest of the beans and lay the rest of the pork +around over the top. Cover the beans with boiling water, put a tin over +the dish, and bake a number of hours,--the longer the better. As the +water boils away, add enough more to keep from burning, and half an hour +before serving, uncover and allow to brown over the top. If a slow fire +is going in the range, the beans will be the better for cooking most of +the day, but they must be watched to keep from burning. However, they +will taste very fine if boiled longer at first,--until perfectly tender, +and then baked only an hour. + + +CREAMED ONIONS + +Peel off the outside skin, cover with boiling water, cook five minutes, +drain, and cover with fresh boiling water, well salted. Cook until +tender, the length of time depending on the size, then drain and serve +in a hot covered vegetable dish with white sauce, made while the onions +were cooking. + + +BAKED ONIONS + +First boil as above directed, then lift into a piepan, sprinkle with +salt and pepper, place a small lump of butter in a little hole on top of +each, and bake until brown. + + +ASPARAGUS + +With the coming of the spring vegetables will be opened a new field for +the child to explore. Asparagus, one of the first in the market, is +considered one of the choicest, and it is also one of the most easily +prepared. To retain all the delicate flavor many people think it should +be served plain. For this, tie the asparagus in bunches, after washing +carefully and snapping off the tough ends. Set upright in a deep kettle +and pour over boiling salted water enough to reach nearly to the tips, +but do not cover. The tender ends will cook enough at first, for ten +minutes, in the steam, and then the bunches should be turned down +sideways for thirty minutes more. Lift carefully with a skimmer, +allowing the water to run off, lay on a hot platter, remove the strings +and serve immediately with tiny lumps of butter and a dash of pepper +over the top. Or the asparagus can be first cut in small lengths, boiled +until tender in salted water, then drained, laid on hot toast and +covered with cream sauce. As mentioned before, the water in which it has +been cooked can be set away to be used for soup, with a few tips added +if desired. + + +CUCUMBER JELLY + +Take one pint of well-seasoned bouillon, and while still warm, add the +quantity of gelatine stated on the package necessary to make one pint of +jelly, and when thoroughly dissolved, set away until it begins to +stiffen. Then slice one cucumber, after peeling and ridging the sides, +season with salt and pepper, and lay in vinegar for a moment. Rinse out +the mould in cold water, lay around the cucumber in any pattern desired, +and fill up the mould with the thickening jelly. Leave on ice after set, +until ready to serve. + +[Illustration: CUCUMBER JELLY] + + +STRING BEANS + +Wax or string beans should be snapped in small pieces and all strings +removed, then washed and put on to boil in hot salted water. Cook until +tender (generally this requires about forty minutes), drain and serve in +a hot dish with butter, pepper and salt, or, if preferred, the cream +sauce. Our young cook will have many opportunities to use her recipe for +white sauce with the spring vegetables, for almost all kinds are +improved when it is added. + + +PEAS AND LIMA BEANS + +Peas and Lima beans, after being shelled and covered with salted boiling +water, are cooked until tender (forty to sixty minutes) and then served +either plain, as directed for the beans, or with the cream sauce, which, +by the way, is better for such vegetables if thinned with more milk than +when used in other ways. + + +CAULIFLOWER + +Cauliflower, after being carefully washed, should be tied up in a piece +of cheese-cloth to keep the shape, and after soaking for an hour in cold +water, cooked in boiling salted water at least half an hour. When +tender, it should be carefully lifted to the vegetable dish and the +cream sauce poured around the base. A little chopped parsley scattered +on top the sauce improves the appearance. + + +BEETS + +Young beets have to be washed carefully to avoid breaking the skin, and +have roots and half an inch of the tops left on while cooking. They +should be kept covered with salted boiling water, and cooked until +tender, allowing at least an hour for new beets, and possibly even three +for old. When perfectly tender (on being tried by the prong of a kitchen +fork), remove from the fire, drop into cold water for a moment to cool +enough to slip off the skins, and then slice in a hot dish. They can be +served plain, with butter, pepper and salt, although our grandmothers +preferred the addition of a few spoonfuls of warm, thick cream. Many, +however, like a little vinegar instead. + + +TOMATOES + +Baked tomatoes are made by taking the fresh tomatoes, scooping out the +centers and mixing with bread crumbs, seasoning with butter, pepper and +salt, and then refilling the shell, sprinkling a few crumbs on top. They +require about twenty minutes to bake, and can be served on rounds of +toast, with cream sauce. In winter, however, canned tomatoes, alternated +with layers of buttered bread, seasoned with butter, pepper and salt, +are nice baked in a dish, with crumbs browned over the top. + + +GREEN CORN + +Green corn "on the cob" must first have the husks and silk carefully +removed and then be dropped into boiling salted water and kept boiling +(under a cover) for from ten to twenty minutes, according to the age of +the corn. If very fresh and tender, it will cook quickly, but it should +be served as soon as removed from the water. + + +CORN OYSTERS + +Any corn left from a meal can be grated off the cob and used for corn +oysters. To one cupful of corn, add half a cup of milk, one beaten egg, +half a teaspoon of salt, and one tablespoon of melted butter. Into this +stir one-half cup of sifted flour, and bake like pancakes on a hot, well +greased skillet. Be careful to avoid too hot a fire or they will scorch +on the bottom before cooking through, and they must not be raw in the +middle. It may be necessary to put a little extra butter in the pan when +they are turned, but they have to be watched carefully all the time. + + + + +CHAPTER VIII + +For the Unexpected Guest + + +Entertaining can be made easy by some forethought, and a little girl +should be made to realize that hospitality, of all things, should be +genuine. In the case of expected company it is well to get whatever is +needed in plenty of time, but the unexpected guest should receive none +the less cordial greeting while the housekeeper hurriedly reviews her +resources in the way of material available. + +One of the most important lessons to teach the little girl is that of +making simple dishes so attractive that no hesitation need be felt in +asking friends to share the family fare. This is particularly true in +the case of dishes for supper. They should not require much extra work, +but be quickly prepared and preferably of what one happens to have in +the house. For a light supper it is desirable to have one hot dish, +beside a warm bread, cold meat, fruit, cake and tea. + +[Illustration: TABLE SET FOR AN EASTER LUNCHEON] + +If the child has become proficient, she should be allowed as a special +favor to make the baking-powder biscuits by herself. Have her use a +small cutter not more than two inches in diameter, as small biscuits are +more appetizing; and be sure to have them baked to a light brown. + + +POTATO SALAD + +Potato salad makes a good chief dish for the unexpected guest and is +easily prepared. The child should be told to select medium-sized +potatoes, at least one for each person and after scrubbing with a brush +to get perfectly clean, put on with boiling water enough to cover and +boil gently until tender, then drain and set aside to cool. This can be +done at dinner time, when the fire is hot, and save extra trouble. When +the potatoes are cold the skins can be easily removed, and the potatoes +then cut in thin slices. Next she should peel and cut in very thin +slices one small onion (unless the family taste prefers more) and +arrange the alternate layers of sliced potatoes and onions, well +seasoned with salt and pepper, in a pretty salad bowl. It looks +attractive, too, tossed lightly on lettuce leaves arranged on a small +platter. Over the whole then pour the boiled salad dressing, or the +French, as the family prefer, and when the potato salad is ready to +serve it should be garnished with sprigs of parsley and slices of +hard-boiled egg. + + +SCALLOPED OYSTERS + +Scalloped oysters make a fine supper dish on a cold night, and there are +several ways they can be prepared. The one I like best I will give +first. The child should butter a number of thin slices of bread and +spread on the bottom of a dripping-pan, laying on next a layer of +oysters, with pepper and salt; then another layer of the thin buttered +bread, another layer of oysters, and the top finished with a layer of +bread, well seasoned. Over the whole pour the oyster juice and one-half +cupful of milk. This will require from twenty to twenty-five minutes in +a hot oven, when the bread on top will be toasted crisp. Many people +like scalloped oysters prepared with crackers, and in that case the +rolled cracker-crumbs are used instead of the bread, but the taste of +the two dishes is different. + + +CREAMED OYSTERS + +Cook one pint of oysters in their own liquor or in a few spoonsful of +salted water until they curl at the edges. Have ready a thick cream +sauce, stir in the oysters, and cook a few moments longer. Serve in +baskets made by removing the inside of the light rolls, brushing with +melted butter and browning in the oven. Make handles from crust, and +insert after filling. + +[Illustration: CREAMED OYSTERS IN BASKETS] + + +FRIED OYSTERS + +To fry oysters, select large, choice ones, and dry in a napkin. Taking +one at a time, roll in cracker crumbs, season with salt and pepper, dip +in beaten egg, and cover thoroughly again with the rolled cracker. +Spread out on a bread board and allow to stand a little while for this +covering to set, then cook either in a skillet with a small amount of +butter, or in deep fat, until lightly browned. Lift on to a piece of +wrapping paper to drain, but keep hot, and serve garnished with parsley +and sliced lemon. + + +WELSH RAREBIT + +This is another good dish for an evening supper. Crumble half a pound of +grated cheese, and put in a chafing-dish or a double boiler. Season with +half a teaspoonful of salt, half a teaspoonful of prepared mustard and a +dash of red pepper. When it begins to melt, stir constantly, and as soon +as it begins to look the least bit "stringy," pour in slowly a quarter +of a cup of cream and one beaten egg. As this blends, add a teaspoonful +of butter, cook until smooth, and serve immediately on rounds of hot +toast or square soda crackers. + + +FRITTERS, APPLE AND BANANA + +Fritters help out nicely, too, for company, and can be fried in a small +quantity of very hot fat instead of in the deep fat if mother prefers. +Sift one cup of flour, add one-quarter teaspoon salt, a tablespoon +sugar, two-thirds of a cup of milk, one tablespoonful melted butter, and +the yolk of one egg, beaten light. Stir to a smooth batter, add the +stiffly beaten white, and lastly several sour apples, cut in thin +slices, or three bananas, cut a little thicker. Drop by the spoonful in +the smoking hot fat, set where they will not scorch, and if in a frying +pan, turn over as soon as brown around the edges. Serve with powdered +sugar. + +[Illustration: TRAY ARRANGED FOR WELSH RAREBIT] + + +MILK TOAST + +Put on in a double boiler two cups of milk, one tablespoonful of butter, +salt to your own taste, and allow to come to a boil. Have ready four +squares of nicely browned toast, put in a hot vegetable dish, pour over +the milk, clap on the cover, and serve at once. Some people like the +milk thickened with a teaspoonful of flour that has first been moistened +with a little cold milk, but I prefer it without. + + * * * * * + +Every housekeeper should impress on her young daughter the importance of +keeping on hand a small quantity of canned goods to provide for the +unexpected guest, and this should include sardines, salmon, shrimps, +lobster, French peas, olives and orange marmalade. These things will all +keep for months in a cool place, yet are indispensable in an emergency. +The can of shrimps, opened and placed in cold water for a little while, +will taste as good as the fresh, and the salmon, with the skin and bones +removed, will be ready on short notice to be served in a number of ways. + + +CANNED FISH SALADS + +For salad, take either shrimps, lobster or salmon, and after breaking in +small pieces, add an equal amount of celery, season with salt and +moisten with salad dressing. Serve on lettuce. + + +CREAMED CANNED FISH + +If our small cook wishes to serve a hot dish, however, in a hurry for +company, she can make to use with her canned fish, the favorite white +sauce. For this she must first melt one tablespoonful of butter and add +to it one tablespoonful of flour, a quarter teaspoonful of salt, a dash +of pepper, and lastly, after mixing well, one cupful of milk, stirring +all the time until thick. After boiling two minutes put in the can of +lobster, shrimps or salmon, broken in small pieces, and allow to boil +gently for three minutes more. Then serve on rounds of buttered toast, +garnished with parsley. + + +SARDINE CANAPES + +If only sardines happen to be left in the reserve stock and yet +something hot is needed, let the mother show the child how to make that +rather unusual dish, sardine canapés. After removing the bones and +tails, the sardines should be rubbed to a paste and mixed with an equal +quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a +teaspoonful of lemon juice and half a teaspoonful of Worcestershire +sauce. Then she must cut circles of bread, toast or fry them brown in +butter, and spread on the sardine paste. Send to the table immediately, +garnished with circles of the hard-boiled white of egg. + + + + +CHAPTER IX + +Rice and Macaroni + + +BOILED RICE + +Rice is one of our most nutritious foods, and it can be served in such a +variety of ways it is one of the first things a child should be shown +how to prepare. The very easiest (and cheapest) way is to wash and drain +a cup of rice and then sprinkle it slowly into two quarts of boiling +salted water. Without stirring, set it where it will simmer slowly, and +by the time it has boiled down thick it should be tender enough to crush +with the tongue. If not, add a little more boiling water and allow to +cook a while longer, but if it is not stirred the grains will be whole +and the rice will not stick to the pan as long as there is water enough +to keep from burning. If it is to be served plain, with only cream and +sugar, add a teaspoonful of butter and stir through lightly just before +turning out in the dish for the table and sprinkle a little ground +cinnamon over the top. This makes an easy and generally very acceptable +dessert. It is particularly nice if turned first into cups to mold, and +then served on a small dish with a spoonful of jelly or some preserve +over the top. + + +CASSEROLE OF RICE + +Rice cups are made by lining small well-greased baking-cups with the +rice half an inch thick and filling with any kind of cold meat, chopped +fine and seasoned. A thin layer of the rice is then spread over the top +and the cups baked in a moderate oven for twenty minutes. By running a +knife around the edge when done they can be turned out when cooked, and +may be served on hot toast with either warmed-over gravy or tomato +sauce. + + +RICE CUPS, (DESSERT) + +The rice cups will be delicious for dessert, if instead of using cold +meat they are filled with mince meat or raisins that have lain in cold +water until they have swelled. When baked they are to be turned out on +sauce dishes and served with a sauce made by creaming one-third cupful +of butter with one cupful of brown sugar, flavoring with +half-teaspoonful vanilla and heating in a double boiler until hot and +creamy. + +[Illustration: COMPOTE OF RICE] + + +COMPOTE OF RICE + +Take plain boiled rice, pack lightly in small cups, and put in a warm +place for an hour to set. Turn out molded, and send to the table +garnished with any kind of rich preserves,--preferably such large fruits +as peaches, pears or plums. + +Rice nicely cooked is often served in place of a vegetable and eaten +with a fork from the dinner plate like mashed potatoes. It is a good +thing for the little cook to learn all the different ways of cooking it, +as often a small quantity left from one meal would prove most acceptable +for another, if prepared differently. + + +FRIED RICE + +The plain boiled rice intended to be served like a vegetable or for a +simple dessert might not all be used. If a cupful were left it could be +cut in thin slices and browned in butter for breakfast, or it could be +stirred into the soup made from the left-overs, as described in one of +our former lessons. The little maid must learn to use all her odds and +ends, and a good way to teach her would be to ask her what she thought +could be prepared from the small quantity of food left from a meal. +While often there might not be enough for the whole family, there might +be plenty for the few that happened to be home for the noon luncheon, or +perhaps only enough for the school lunch that after a while gets to be +such a hard thing for mother to fix up "in a different way." + + +RICE PUDDING + +Rice pudding is one of the first desserts a child should learn to make, +as it is so little trouble and always a favorite. She should first beat +up thoroughly two eggs; add half a cupful of sugar, two cupfuls of milk, +a little nutmeg, and stir through two cupfuls of cooked rice. If the +rice has been standing long enough to stiffen, then, after washing her +hands, she will have to work the rice through the custard with her +fingers in order to remove any lumps. A half cupful of raisins or dried +currants stirred in after the pudding is in the baking-dish will make it +just that much nicer. In baking, leave in the oven until the pudding is +firm, which will show when a silver knife stuck in the middle comes out +clean. A custard is never baked enough that sticks to the knife and +leaves it milky. + + +BOILED MACARONI + +As there are many days, especially in summer, when macaroni can well +take the place of meat, it is desirable that the small maid be taught +how to prepare it attractively. + +The macaroni is first broken in small pieces, washed and then boiled in +salted water until tender--about twenty minutes. It can be tested with a +fork. It is very good if simply drained when cooked, sprinkled with salt +and pepper, dotted with lumps of butter and sent to the table piping +hot. + + +MACARONI WITH CHEESE + +Or it can be taken from the boiling water, put in a colander, rinsed +with cold water, then arranged in a baking dish in alternate layers +with grated cheese. Over the top pour one cup of hot milk in which has +been stirred a teaspoon of butter and a beaten egg. This must be baked a +light brown as quickly as possible, and served at once. It is not so +good after it has stood. + +If preferred, a cupful of white sauce can be used instead of the milk +and egg. + + +MACARONI WITH TOMATO + +For baked macaroni with tomato, have the little cook put in her baking +dish first a layer of the cooked and rinsed macaroni, then a layer of +tomatoes, either fresh or canned, but well seasoned, then another layer +of macaroni, then one of tomatoes, and on the top sprinkle rolled bread +crumbs. Scatter tiny lumps of butter all around, season again, and bake +a light brown in a quick oven. + + +MACARONI PIE + +But if she finds that she has a small quantity of cold meat on hand, +beef, veal or chicken, she can put one layer of that through the middle +of the macaroni, and she will have a surprise for her family--delicious, +too. This is quite nice for wash-day dinner when it can be served with +baked potatoes, at little cost of time or trouble. + +In a series of cooking lessons of this kind, it is manifestly impossible +to include directions for preparing all kinds of food, but I have +outlined the work with the idea of teaching the children a great variety +of dishes, believing that their success with these will stimulate them +to try by themselves recipes found elsewhere. + + + + +CHAPTER X + +Baking Cake and Bread + + +The child who has been assisted in preparing the various dishes given in +our previous cooking lessons, and who has learned to follow directions, +will now be eager to undertake different kinds of baking. The mother +should impress on the little student that the first essential to success +is correct measurements, and the second, careful mixing. For cake baking +a graduated tin cup, marked in quarters and thirds, is almost a +necessity, as different people's ideas vary so as to what constitutes a +quarter or a third. If the cup is at hand, however, and is used in +taking all the measurements, there can be no mistake. And a cupful means +a level cupful, not heaping; a teaspoonful a level spoonful, not a +rounded one, unless so specified. + + +BAKING PREPARATIONS + +Before beginning the work, the child should read over her recipe and lay +out all ingredients needed. She should have the mixing bowl on the +table with the mixing spoon, the teaspoon and tablespoon for +measurements, and the measuring cup. The cake pan, wiped off, warmed and +greased lightly with lard, is next set aside, ready for use. + +Then the fire must be in good condition. If a gas stove is used it will +take only a few moments to heat the oven properly, but if wood or coal +is the fuel, the mother must show the child how to prepare the fire, so +as to have the oven the right temperature and on time. The old way of +having it as hot as one can stand the hand while counting twenty, is a +fair test. + +As small cakes bake more evenly and quickly for the inexperienced cook, +it is a good idea to let the child put her cake dough in muffin tins. A +mixture that might fall and seem a failure if put in a loaf and not +properly baked, will often come up very nicely in gem pans; and, +besides, the small cakes appeal more to the childish fancy. A nice +one-egg cake is made as follows: + +[Illustration: ICING THE CAKE] + + +TEA CAKES + +One-third of a cup of butter, one cup of sugar, one egg, one cup of +milk, two cups of sifted flour, two level teaspoonfuls of baking powder, +half a teaspoonful of vanilla, and half a cup of currants. + + +DIRECTIONS FOR MIXING + +First the child should measure her flour while her cup is dry, and +adding the baking-powder, sift it on to a paper or in an extra bowl, and +set it aside, ready for use. Next she can measure the even cupful of +sugar into the mixing bowl, add an even one-third cupful of butter, and +rub together to a creamy mass. If the butter has been standing a while +in the kitchen, it will be warm enough to work up nicely. Then she must +separate the egg, beating the white stiff and the yolk until it is +foaming. Adding the beaten yolk to the butter and sugar, she again stirs +thoroughly, and then begins adding--a little at a time--first the milk +and then the sifted flour, stirring evenly all the while. Put in the +vanilla, the stiffly beaten white of egg, with the currants, mixing as +little as possible, and pour out into the greased gem pans. If the oven +is right, the baking will take from fifteen to twenty minutes, but if +the oven seems too hot, leave the door slightly open for about five +minutes. An old-fashioned way of finding out when the cakes are well +baked is to try with a new wooden toothpick. If it comes out clean and +dry the cakes are done. + +On removing from the oven, loosen around the bottom edge (the cakes +should have shrunk from the sides), and turn on to a bread board. When +cold, they can be iced with the following simple icing: + +[Illustration: TEA CAKES BAKED IN HEART SHAPE] + + +WHITE ICING UNCOOKED + +Two tablespoonfuls milk or cream, enough confectioner's sugar to make a +thick paste and half dozen drops of vanilla. In spreading, if the icing +does not go on as smoothly as desired the silver knife used for +spreading can occasionally be dipped in a glass of cold water. + + +COCOA ICING + +When the child has followed this recipe several times successfully, she +can then try baking it in two cake tins. When done and cool, she can put +the layers together with the same icing, to which, by adding two +teaspoonfuls of cocoa, she will have a nice chocolate filling. When the +cocoa is used, she will need a trifle more milk or cream. + + +GINGER COOKIES + +After the child has fully mastered this recipe, let her next try some +ginger cookies. To a half a cupful of molasses, one teaspoonful of soda, +half a cupful sour milk, half a cupful of sugar, and one-third cupful of +melted butter add one well-beaten egg, three cupfuls of flour, with one +tablespoonful of ginger. This will make a thick mass which is to be +turned out as soft as can be handled, half at a time, on a well-floured +bread board. The child must then flour her rolling-pin to keep it from +sticking, and roll as thin as desired. She should thoroughly grease the +dripping pan and then cut out her cookies and lift carefully into place, +one just touching another. The oven should be quite hot for these as +they ought to bake quickly; and on removing from the oven, they should +stand a moment in the pan before being lifted on to a plate. + + +SPICE CAKE + +For an inexpensive spice cake, take one-half cup of butter, one cup of +sugar, one egg, (white beaten separately), one and one-half cups of +flour, two teaspoonfuls of baking powder, half a cup of milk, +one-quarter teaspoonful ground cloves, one-quarter teaspoonful nutmeg, +one teaspoonful cinnamon, half a teaspoonful vanilla. Cream the butter +and sugar, add yolk of egg and beat very light. Sift flour and baking +powder, and stir in alternately with the milk. Add spice and flavoring +next, then the stiff white, and bake either in gem pans or in a loaf. +Half a cupful of seeded raisins or currants will be an improvement. + + +WARM GINGERBREAD + +Stir together half a cup of molasses, half a cup of brown sugar, one +teaspoonful of soda, one beaten egg, two tablespoons melted butter, half +a cup of milk, two cups of flour, one tablespoonful of ginger, +teaspoonful of cinnamon, one-quarter teaspoonful cloves, and a little +nutmeg. Mix in the order given, pour in greased shallow pan, and bake +from fifteen to twenty minutes. + + * * * * * + +When the little cook has learned to follow the foregoing recipes so that +she understands all the details of mixing and is able to make nice light +cakes, let her some time try the following, which by using the whites +for a delicate cake and the yolks for a gold cake, will give her two +choice cakes without extra expense. After bringing to the table, when +ready to begin, the sugar can, the butter jar, the egg dish, the milk, +the vanilla and the baking powder, so that everything will be +convenient, and having well greased a pan for the gold cake (which will +be baked in a loaf) and the two jelly tins for the white cake, she can +then separate three eggs, and to the three yolks add one whole egg. On +account of the baking it is best to make the white cake first, and then +it can be iced and the dishes cleaned away while the loaf cake bakes. + + +WHITE CAKE + +One even half cupful of butter and an even cupful of sugar, creamed +until it is light and foamy. To one and one-half cupfuls of flour add +two level teaspoonfuls baking-powder, and sift several times. Then into +the creamed butter and sugar pour one-half cupful milk, alternately, a +little at a time, with the flour. Before putting in the last of the +flour, stir extra well, then put in one teaspoonful vanilla and the +stiffly beaten whites of the eggs, mix as little as possible, to stir +through, and then add the last of the flour. Bake either in a loaf or in +two layer tins. The layers can be put together when cold with either the +icing already given or this chocolate frosting: + + +CHOCOLATE ICING + +To one cup of granulated sugar add one-third cup of boiling water, and +stir to dissolve until it begins to boil, but no longer. Cook until it +hairs from a spoon, then pour slowly on the stiff white of an egg, +beating steadily. When the candy is well mixed through the egg, add two +squares of chocolate, grated, and continue beating until cool and thick +enough to spread. If the candy happens to be taken off too soon, the +icing will not get thick, and in that event it can be made the right +consistency by the addition of a little confectioner's sugar. + + +BOILED ICING + +For the plain white boiled icing, simply omit the chocolate from the +foregoing recipe, and flavor as desired. + +After the two white layers have been put into the oven, if she will be +very careful not to forget them, our little maid can go at her loaf +cake. + + +GOLD CAKE + +To one cupful of sugar, and a rounded tablespoonful of butter rubbed +creamy, she can stir in the four yolks and one whole egg beaten together +as light as the proverbial feather. Then after sifting one and one-half +cupfuls of flour with two level teaspoonfuls baking-powder in a separate +bowl, she can add, a little at a time, one-half cupful of milk and the +flour in the same way that she did in mixing her white cake. Flavor with +a teaspoonful of vanilla, or lemon, if preferred. + + +CITRON CAKE + +If citron is liked, a quarter-cupful, cut very thin, and lightly +floured, can be stirred through the batter made for the gold cake, the +last thing. This cake will bake better if put in a pan having a funnel +opening in the center. The oven should be a little cooler for a loaf +cake, and it should bake from forty to forty-five minutes. When done, it +will shrink slightly from the sides of the pan and should be a delicate +brown. The best way to avoid the possibility of sticking, is to first +cut a piece of paper to fit the bottom of the pan and grease it +thoroughly. On removing from the oven, the loaf cake should stand a few +moments and then be turned out on the bread board. + + +NUT CAKE + +If desired, when the loaf is cool, it can be iced also, with a white +icing, and it will look attractive if a few nut meats are scattered over +the top before the icing hardens. If nuts are liked, a few can be +stirred through the cake instead of the citron and thus by using either +(or neither) our small cook can make three different cakes with the same +recipe. + + +DEVIL'S FOOD CAKE + +A delicious chocolate cake, sometimes called Devil's Food, is made as +follows: cream three-quarters of a cup of butter with one cup of sugar, +and add the beaten yolks of two eggs. Sift several times one and +one-half cups of flour with two scant teaspoonfuls of baking powder, and +stir in, alternating with half a cup of milk. Flavor with three +tablespoonfuls of cocoa (or two squares of unsweetened chocolate, +grated), and half a teaspoonful of vanilla, and lastly add the two +whites, beaten stiff. Bake in two layers, and put together with white +icing. + +[Illustration: AFTERNOON TEA FOR TWO] + +Any child with care and a little practice should be able to bake +successfully any of the recipes given. They are not expensive, and yet +if properly put together will make cake light and nice enough to offer +any guest. The first, of course, is a trifle cheaper, but the others +will give a good variety for any company, and when she has learned to +make them so they turn out well every time, she will have made a great +advance in her cooking lessons. Then by simply changing her icing she +can have as many different kinds as the family desire. + + +BREAD + +Home-made bread is one thing that everybody likes, and while it takes +time and patience, it is not really hard to make. One little girl I knew +took pride in making all the bread for a family of four, and it was +fine, too. The recipe here given will make three large loaves, so if you +prefer, you can use only half at first, until sure that you have learned +to do it properly. Take three quarts of sifted flour, one even iron +kitchen spoonful of salt, a rounded one of sugar, and one, also rounded, +of lard melted in one cup of warm water--not hot. Dissolve one fresh +compressed yeast cake in one cup of warm water, and add that, with two +more cups of warm water. Mix this all well together, using your big +spoon. When as smooth as you can get it that way, turn out on a floured +board, and knead for fifteen or twenty minutes. Then set it away where +it will not get chilled, and leave it to rise for from four to six +hours, when it will be about double its original size. Then turn out on +your bread board again, cut it in three parts, roll into nice smooth +loaves, without more kneading, put in buttered bread tins, leave again +in a warm place for about two hours, then bake in a moderate oven until +a pretty brown. When done, go lightly over the hard crust with a small +white cloth dipped in cold water, roll in a fresh tea towel and allow to +cool before cutting. If you wish, you can start your bread and give the +first kneading at night, then cover and leave until morning. + + +LIGHT BISCUIT + +For light biscuit, take one of the three parts cut for the bread, twist +off little pieces the size of an egg, roll smooth without working, wet +over the top with melted butter or milk, let rise to double their size, +and bake in a hot oven from fifteen to twenty minutes. + + + + +CHAPTER XI + +Desserts Good in Summer + + +For the hot days of summer, I know the mothers and little cooks will be +deeply interested in cold desserts of all kinds--dishes that can be made +early in the morning and set away, as well as various frozen dainties. +It is well to enjoy the delicious fruits and melons in their season (and +really nothing finishes off a dinner better after a close, warm day), +but still we all want to know how to make light puddings and jellies for +a change. + + +FLOATING ISLAND + +Floating island is a nice dessert, easily made by any child, with +reasonable care. For six persons, have her take three even cupfuls of +milk and one-fourth teaspoonful salt, and put on to heat in a double +kettle. Then beat up the yolks of three eggs, add one-half cupful sugar, +one-half teaspoonful vanilla, and pour in them slowly the hot milk, +stirring all the time. Return to the double boiler and continue to stir +until it thickens and gets creamy, coating the spoon. Do not allow to +boil, or it will curdle. Cover and set aside to cool. + +Next the whites should be beaten up very stiff, and sweetened with two +tablespoonfuls of powdered sugar. Have a pan filled with boiling hot +water--but not bubbling--and into this drop the whites in heaping big +spoonfuls. After standing a few moments they will puff up very light. +While they are cooking, pour the custard in a glass dish, then lift the +whites with a skimmer, allow to drain and dot them over the top. Made in +this way, the meringue tastes much better than when served uncooked. A +half-teaspoonful of currant jelly on top of each "island" makes the +dessert even more inviting, and it looks particularly nice when served +in individual glass dishes or sherbet cups. + + * * * * * + +Gelatin forms the basis for many delicious, inexpensive puddings. It is +well for the housewife to examine the recipes coming with the different +brands, for while some boxes will make only one quart of jelly, others +at the same price will make two, and therefore cost only half as much. + + +LEMON JELLY + +For plain lemon jelly, the mother will instruct the child to soak two +rounded tablespoonfuls of granulated gelatin in one-third cupful of +cold water for fifteen minutes. Then add two cupfuls of boiling water, +one cupful sugar, and the strained juice of two lemons. Pour in a +shallow mold to set and when ready to send to the table turn onto a +small platter and garnish with whipped cream, or serve with the custard +used for floating island. + +[Illustration: FRUIT JELLY WITH WHIPPED CREAM] + + +FRUIT JELLY + +For a fruit jelly in winter, line the bottom of the mold or individual +cups with pieces of banana, orange, or preserved cherries, fill up with +the liquid lemon jelly and set away to harden. In berry season, +however, flavor the gelatin with half a cupful of the pure berry juice +strained (instead of using lemon), and pour into cups half filled with +fine, whole berries. This is best served with whipped cream, one large +berry decorating the top of each cup. + +These jellies have to be set in a very cold place to make them firm, and +it is often advisable in warm weather, if they cannot be put on ice, to +make them, the night before they are needed, then put them in the +coolest place possible. + + +WHIPPED CREAM + +Whipped cream is called for with so many dishes, that every little girl +should learn how to prepare it. In the first place the cream must be +very thick and very cold. In the cities a special cream is usually +delivered if ordered for whipping; and I believe it is a day older than +the other kind. But if thick enough and cold, there is no trick at all +about making it stiff in a very few moments. Have the child take a deep +bowl or small stone butter jar, rinse it in cold water until chilled, +then wipe and pour in one-half pint of cream. Taking a Dover egg-beater, +also thoroughly cold, let her whip steadily and not too fast until +thick as the stiff white of an egg. Taking out the beater, next add half +a cupful of confectioners' sugar, half a teaspoonful of vanilla, stir +thoroughly and set away on the ice until needed. It is best when freshly +made. + + +NUTS + +Nuts are used so much nowadays, in all kinds of cookery, that we find +them in the most unexpected places. When chopped, they are mixed with +cottage cheese for sandwiches, stirred into all kinds of salads, put +into cake batter, and all kinds of icings; and when left in unbroken +halves, used to garnish many gelatine puddings and whipped-cream +desserts. + + * * * * * + +But when the very hottest days come, we all like the good things that +come from the ice-cream freezer. The best up-to-date freezers do their +work very quickly, the great secret being to have the ice broken up in +very fine pieces or crushed in a strong bag. A good rule to follow for +mixing with salt is as follows: + +For ice-creams, three parts ice to one part salt. + +For frappés, two parts ice to one part salt. + +For mousses, etc., equal parts ice and salt. + +Then be sure to get the top on your can tightly, and when you are ready +to remove it be careful to first brush aside all ice and salt, so not +one particle can possibly get into the freezer. Nothing marks the +amateur more than salt in the ice-cream. + + +FRENCH ICE-CREAM + +A delicious French ice-cream has for its foundation a custard made by +beating up first the yolks of three eggs very light, adding a pinch of +salt, one cupful sugar and two cupfuls of milk. Cook this in a double +boiler until it coats the spoon, but do not allow to boil or it will +curdle. Cool, flavor with a teaspoonful of rich vanilla, add one pint of +cream and freeze. + + +CHOCOLATE ICE-CREAM + +For a rich chocolate ice-cream, make like the foregoing, only add to the +custard before it cools two ounces of grated, unsweetened chocolate +which has been set in a pan of hot water long enough to allow it to +melt. This takes but a few moments, however. + + +FRUIT ICE + +For a refreshing fruit ice, have our little maid prepare the juice of +three oranges, three lemons, and one pint of either strawberries or red +raspberries. After straining through a coarse strainer, she must add +three cupfuls of sugar, three cupfuls of cold water and the stiffly +beaten whites of two eggs. This does not need to be frozen quite so hard +as the ice-cream. + + +STRAWBERRY MOUSSE + +In strawberry season, particularly on a farm where there is an abundance +of rich cream and luscious fruit, the finest kind of a frozen dessert is +made by adding to a pint of thick unflavored cream, whipped as directed, +two cupfuls of crushed berries and two cupfuls of sugar. The berries and +sugar, well mixed, should be folded carefully into the cream and pressed +in a mold. The cracks must be filled with butter or lard to prevent the +salt water leaking in, and the mold packed closely in salt and ice and +left for four hours. Remember it is not frozen in the freezer by +turning. When ready to unmold, wring a cloth out of boiling water and +lay around the can for a moment, after loosening where possible with a +thin-bladed knife. Turn on to a platter and send to the table to be cut +in slices. + + +LEMON ICE + +For a plain lemon ice, take the grated rind of one lemon, and the juice +of three, a cupful and a half of sugar, four cupfuls of water, and the +stiffly beaten whites of two eggs. Freeze, but not too hard. + + +CITRON CUSTARD + +Citron custard is good summer or winter, served hot or cold. The child +should first beat up very light two eggs, then add a pinch of salt, +one-third cupful of sugar, two cupfuls of milk, and a sprinkle of +nutmeg. Next she must line a baking-dish or individual cups with thin +slices of citron, then pour in the custard and bake, after setting her +dish or cups in a pan of boiling water. If a few small nails are +scattered over the bottom of the water-pan, so the pudding cups do not +touch, but are surrounded by water, the custard will cook more evenly. +Leave in the oven about twenty minutes, but test before taking out by +inserting in the middle the blade of a silver knife. When thoroughly +done the blade will come out clean instead of coated. + +[Illustration: CORNSTARCH PUDDING, INDIVIDUAL MOULDS] + + +CORNSTARCH PUDDING + +Cornstarch pudding is an old favorite, too, either hot or cold. First +mix four level tablespoonfuls of cornstarch with three tablespoonfuls of +sugar, and beat up light one egg. Then scald two cupfuls of milk, after +pouring a few spoonfuls on the cornstarch in order to thoroughly wet it. +When the milk is hot, add the moistened cornstarch and sugar, the beaten +egg, and flavoring to taste, stirring constantly until thick. Then allow +to cook gently for ten minutes at least. A double boiler is best for all +such puddings, as it prevents all possibility of scorching, but it takes +longer. One delicious way of serving this otherwise ordinary dish is to +cut a few thin peelings from a lemon (just the yellow part), cook with +the milk till a delicate flavor is imparted, and then remove. When the +pudding is done, pour in a mold and let set. Then serve with whipped +cream flavored with vanilla. The combination of the two flavorings is +very agreeable. + + +RAISIN TAPIOCA + +Tapioca is a thing every child should learn to use, as it is capable of +so many variations. For the simplest pudding, have her first cover +three-quarters of a cup of tapioca, (or sago, either), with one cupful +of cold water and allow to soak at least an hour. Then add three cupfuls +of boiling water, one-half teaspoonful salt, the flavoring and sugar to +taste, and boil until transparent. If the family like lemon, let her add +the strained juice and grated rind of one lemon and one-half cupful of +sugar. Or, she can use a level cupful of raisins, the juice and grated +rind of half a lemon and cupful of sugar. (The raisins should be seeded, +of course.) + + +APPLE TAPIOCA + +Or still another way is to boil the tapioca, sweetened but not +flavored, for about fifteen minutes, then pour into a baking-dish half +filled with sliced apples and flavored with nutmeg. This must be baked +until the apples are tender. + + +TAPIOCA CUSTARD + +Probably the most common way, though, of making tapioca pudding is by +taking half the recipe given and after boiling fifteen minutes, (without +flavoring or sugar), adding to it two cupfuls of milk, two well-beaten +eggs, one-half teaspoonful vanilla, and half a cupful of sugar, then +baking until the custard begins to brown on top. All these desserts are +to be served with cream, plain or whipped, which adds to the appearance +as well as taste. + +There are several brands of granulated tapioca on the market, and they +are convenient if one is in a hurry, but they are more expensive than +the ordinary kind, and I have found that the directions on the box +seldom allow sufficient time to boil, and also that the pouring on of +boiling water suggested is apt to result in the powdered tapioca forming +lumps which require an extra amount of cooking. + + +HOT CHOCOLATE SAUCE + +A favorite hot sauce for puddings, or to be served separately with +vanilla ice-cream, is made by melting one square of unsweetened +chocolate, adding a teaspoonful of butter, one-third of a cup of water, +one cup of sugar, and a few drops of vanilla. Cook for five minutes, and +keep hot until needed. Two tablespoonfuls of cocoa can be used if +preferred. + +My little cooks should now have become experienced enough that if they +saw a recipe they thought they would like in some newspaper or magazine +they could go ahead and try it by themselves. It might be well for +mother to glance it over first and see if it looks all right, and then +if she said "Yes," proceed with it. But whatever they try, they should +remember to be sure they put in every ingredient according to +directions, and then cook to the queen's taste! + + + + +CHAPTER XII + +The Thanksgiving Dinner + + +All children are deeply interested in preparations for company, and in +the getting ready for the Thanksgiving dinner every mother will find +good opportunity to teach her little daughter many valuable lessons. +There is so much to be thought of at this time and so much to be done +that the wise woman will take the child into consultation, and by freely +discussing plans get help and at the same time train her into the right +way to prepare for guests. + + +THANKSGIVING MENU + +In the first place, talk over with her and decide about the number to be +entertained, and then settle on the menu. Get her to express her +opinions, and if they are good let her see that you approve them by +following her suggestions. If they are not good point out wherein they +are at fault, and after deciding what dishes are to be served, show her +how to write out the bill of fare in proper form. This should then be +hung up in the kitchen for reference, as otherwise it would be an easy +matter to overlook something or make a mistake. If, for instance, a +simple dinner of the usual good things is desired, it should be written +out in this way--and the child herself can do the writing: + + +DINNER + + _Consommé_ + + _Roast Turkey, with Dressing_ + + _Cranberry Sauce_ _Pickles_ _Celery_ + + _Mashed Potatoes_ _Creamed Onions_ + + _Mince Pie_ _Cream Cheese_ + + _Coffee_ _Nuts_ _Raisins_ + + +MARKETING + +The day before let the child help in the marketing. As she has already +been shown how to make consommé, she can now be allowed to do it by +herself, and set it away to be heated up when needed. When you go to buy +the turkey, vegetables and fruits, show her the right kind to select. +Explain that the celery should be crisp and white, not wilted and +discolored; the cranberries hard and red, not soft and brown in spots; +the oranges solid and heavy, not pithy and light. + +Have her consult the list made before starting out, to be sure she gets +everything needed before beginning her cooking. + +[Illustration: A DINNER TABLE, WITH FRUIT CENTERPIECE, AND NUTS IN +INDIVIDUAL BASKETS] + + +DRESSING THE TURKEY + +Returning home, as soon as the turkey is delivered show her how to dress +it. This is always an interesting process, and while few mothers like to +see their girls really do this work, they ought to explain it fully. +After taking out the pinfeathers and singeing, the skin should be +carefully washed with warm water, soap and a small clean cloth, for so +much dust adheres to the flesh of poultry that in no other way can it be +removed. As fowls are usually drawn at the market, now take out the +giblets, tear away the lights, rinse thoroughly the inside and then +sprinkle with salt. + + +MOIST STUFFING + +The little cook herself can be allowed to make the stuffing. To each +loaf of stale bread, broken in small pieces, add salt and pepper to +taste, two tablespoonfuls of butter, half-teaspoonful of ground sage and +boiling water enough to slightly moisten. + + +DRY STUFFING + +For dry dressing, crumble the bread, omit the water, but use four +tablespoonfuls of melted butter. Pack in the turkey very loosely. Some +people like this seasoned with thyme, while others prefer onion. + + +OYSTER STUFFING + +Or if oyster dressing is preferred, omit sage and add instead one pint +of oysters, using the liquor to dampen the bread. Pack lightly in the +turkey, sew up the opening with white thread and set away in a cool +place. + + +CRANBERRY SAUCE + +Taking the cranberries next, the child can sort them over, wash and put +in a granite kettle, allowing half a cupful of water and two cupfuls of +sugar to each quart of berries. Place over a slow fire, and after +boiling fifteen or twenty minutes, stirring only enough to keep from +burning, remove and set away until cool enough to pour in a glass dish. +Berries cooked this way will keep their shape, be transparent and a +bright, pretty red. + + +MINCE MEAT + +The mince-meat takes some time to prepare, and is much better if made a +week or two beforehand and allowed to stand in a tightly covered jar. +Our small cook can help get ready the raisins, currants, citron, orange +peel, and apples while the beef is boiling, and then will be delighted +to do the chopping. To half a pound of lean beef, cooked until well done +and chopped fine, add half a pound of chopped suet and one pound of +chopped tart apples, prepared separately. To this put half a pound of +currants, cleaned and dried, half a pound of seeded raisins, half a +pound of citron, cut in small pieces, two cupfuls of light-brown sugar, +an even teaspoonful salt, half a teaspoonful each of ground cloves and +allspice, one teaspoonful cinnamon, one-fourth teaspoonful grated +nutmeg, one tablespoonful of finely broken dried orange peel, juice of +one lemon, one pint of boiled cider. Boil slowly for an hour, add, if +desired, one-half cupful of brandy, and then pack away in a crock in a +cool place. This recipe, with full directions for mixing, should then be +written out in the small cook-book, for although it may not be needed +again for a long time, it will be ready for reference at any moment, +ready for use without any doubt or trouble--and "the kind that mother +used to make." Mince-meat is so fascinating, too, on account of all the +good things that go into it, that scarcely anyone that ever made it +right once can fail thereafter. + +Every girl should know how to make good pie crust, and as it is +principally a matter of having the ingredients chilled from the ice-box, +almost anyone can be successful by taking a little care. + +[Illustration: MAKING PIES] + + +PLAIN PASTRY + +Sift one and one-half cupfuls of flour with one-half teaspoonful salt. +Chop through this until like meal a half-cupful of chilled lard. Add +just enough ice-water to make a stiff dough, and turn out with as +little handling as possible on a floured bread-board. Sprinkle on flour +enough to keep from sticking to rolling-pin, and dividing into sections, +roll to fit the size of the pie-pan. (Perforated tins are preferable.) +Add filling, put on thinly-rolled top crust, with a few openings in +center to emit steam, and bake about half an hour, after pressing the +edges thoroughly together to keep in all juice. If desired shorter, +three-quarters of a cupful of lard can be used, but the dough must be +kept thoroughly chilled, and it is best made in a cold room. + + +SETTING THE TABLE + +Then, on Thursday morning begin the dinner in plenty of time, so there +will be no hurry or confusion at the last moment. The table can be set +early, the little maid being shown the silver required. At the right of +each plate put the knife, soup spoon and necessary teaspoons; at the +left the forks, three if a salad is served. The glass for water is +placed to the right of the center, in line with the knife, and the +napkin either directly in the center on the service-plate or to the left +of the forks. If no flowers are available for table decorations, pile +the fruit up attractively for a centerpiece, using the small dishes of +nuts and raisins at each end to balance. + +The vegetables next should be prepared. Trim off the long green ends of +the celery and the discolored outside stalks, (which will make a nice +cream of celery soup next day), and then instead of separating the +remaining stalks, cut through the whole bunches into quarter sections or +smaller. In this way each person gets part of the inside tender heart, +and the celery is more attractive. + +When dinner is all ready, if there is no maid to help, the easiest way +is to have the soup served and placed on the table just before calling +out the guests. Then, when ready for the next course, our little cook +can remove the soup plates, taking from the right side of each person, +and bring on the dinner. When that is over, she must remove all the +dishes before each one, clear the table of everything but the water +glasses and the decorations, brush the cloth with a folded napkin and a +plate to catch the crumbs, and lastly bring in the dessert. Every family +has its own way as regards details, but a mother can very quickly get a +child into the habit of being neat, careful and quiet about handling +dishes. And she must always remember to proffer food on a tray, at the +left. + + + + +CHAPTER XIII + +The Christmas Dinner Party + + +Our little cook, after her experience at Thanksgiving, will probably be +most eager to take part in the preparations for the Christmas dinner. +Consult her now, as before; tell her all your ideas, get her +suggestions, and then make all plans at least a week beforehand. +Holidays should be holidays for the hostess as well as the guest, and +can be made so by the choice of a dinner that is good and at the same +time easily prepared. The suggested menu following will be found +attractive enough for any party, and at the same time it is neither +expensive nor very difficult to get ready. + +Let the little girl again make out the bill of fare and hang up in the +kitchen for reference, make out her list for market and grocery, and +help in the selection of the goose, the vegetables and the fruits. Thus +she will learn the best kinds to buy and what they cost, and +incidentally mother and daughter can have a regular little lark out of +the expedition and become better chums than in almost any other way. + + +CHRISTMAS MENU + +MENU FOR CHRISTMAS DINNER + + _Raw Oysters_, _Horseradish_ + + _Roast Goose_ _Apple Sauce_ _Celery_ + + _Mashed Potatoes_ _Lima Beans_ + + _Tomato Jelly Salad_ + + _Plum Pudding_ + + _Fruit_ _Nuts_ _Raisins_ + + _Coffee_ + +The first dish to make, strange to say, is the last one on the list, and +the plum pudding is better if made several weeks before it is needed, +and then simply steamed up again for a couple of hours just before +serving. A fine old recipe that had been in a friend's family for years, +was once given me, but as it filled six molds I reduced it to the +following proportions, which is ample for a mold large enough for eight +people: + + +PLUM PUDDING + +One-half cupful butter, three-quarters cupful sugar, one-quarter pound +suet, two and one-half cupfuls flour, one-half pound seeded raisins, +one-half pound currants, one ounce citron, three eggs yolks and whites +(beaten separately), one-half cupful milk, one-quarter cupful almonds +(blanched and chopped fine), one-quarter cupful brandy (or boiled cider +if preferred), one-half teaspoonful cloves, one-quarter teaspoonful +nutmeg, one teaspoonful cinnamon. + +After getting all her ingredients out on the table and ready, the little +cook should cream her butter and sugar, beat in yolks, add milk, and +then stir in the flour alternately with the stiff whites. Then put in +the brandy and spice, and last of all the fruit and nuts, dredged with a +little flour. This should be well stirred, and then packed in a +thoroughly greased covered mold and steamed for four hours. + + +HARD SAUCE + +Two kinds of sauce are nice for this pudding, served together. A hard +sauce is made by creaming one-half cupful of butter in one cupful of +fine sugar, adding half teaspoonful of brandy or vanilla and one +teaspoonful cream and stirring until light and creamy. It can be set in +a bowl of hot water at first to help make the butter cream, but after +being beaten light should be set in the cold to harden. A teaspoonful +of this hard sauce is served on each portion of the pudding. + + +HOT SAUCE + +The following hot sauce is poured around: one-quarter cupful butter, one +cupful sugar, one teaspoonful flour. Mix flour and sugar, add butter and +one cupful cold water, and stir until it boils and thickens. Flavor with +nutmeg. + +The day before Christmas repeat the lesson in dressing a fowl, and let +her make the stuffing from the recipe used before, only this time she +should omit the sage or oysters and season with a small onion chopped +fine. + + +APPLE SAUCE + +For the accompanying apple sauce, let her peel and quarter half a dozen +tart apples, put on to cook in a cup of cold water, and when tender +press through a colander, sweeten to taste, and then put in a pretty +glass dish and grate nutmeg over the top. This should then be covered +and set away until ready to be carried to the table. + + +OYSTERS ON THE HALF SHELL + +As we intended to have as little work as possible about this particular +dinner, I have suggested raw oysters for the first course instead of a +soup. Serve on the half-shell if you can get them that way, putting a +little chopped ice on each plate to hold the shells in place, giving +four or five oysters to each person, and putting one empty shell in the +center to hold the horseradish or slice of lemon. If the oysters are +opened at the market all you have to do is to see that they are kept on +ice until served. + + +TOMATO JELLY SALAD + +For the tomato jelly salad, first boil together until very tender one +quart can of tomatoes, one small sliced onion, six cloves, one-half +cupful chopped celery. Strain through a jelly bag, season with salt and +pepper, and add gelatin which has been dissolving in a few spoonfuls of +cold water. As different brands vary, however, study the directions on +the box in order to get the right amount to stiffen one quart of jelly. + +If the gelatin does not thoroughly melt with the warm tomato juice, set +over the fire for a few moments, and then pour into small molds (wine +glasses or after-dinner coffee cups will serve nicely), and set away to +harden over night. Next morning fix the required number of salad dishes +with lettuce leaves or tender cabbage cut in strings, and turn out +carefully the molded tomato jelly. Over the top of each drop a large +spoonful of thick boiled dressing. + + +CHRISTMAS DECORATIONS + +A pretty idea for a Christmas table is to carry out as fully as possible +a color scheme of red and green. The centerpiece, of course, should be +of holly, and a novel one it will be if large beautiful pieces are put +in the upper part of a double boiler and set out to freeze. I did this +once by accident, and when I went for my holly there it was--imbedded in +a solid block of ice. The shape of the oat-meal kettle, like a +flowerpot, allowed the ice to turn out easily, and it could then be set +on a plate and trimmed around the bottom with the holly leaves. A couple +of bolts of red baby ribbon will be enough for streamers from the +chandelier to each plate, at which should be a pretty piece of the +holly--or better still, if you can get them, three or four red +carnations for each lady, and one for the buttonhole of each gentleman. + + +COLOR SCHEME + +To carry out this color plan, the oysters should be served with catsup +and garnished with parsley, the tomato jelly be turned out on lettuce, +the plum pudding (ablaze with a spoonful of alcohol) decorated with +holly, and the candy--red and white peppermint wafers--tied with green +baby ribbon. + +If the details of preparing the dinner have been followed out as I have +suggested, and everything possible done the day before, on Christmas +morning there will be little to do: the goose to put into the oven and +roast, the potatoes to mash and the beans to dress, the plum pudding to +heat up, the sauce to prepare, with the gravy and the coffee to make at +the last moment. Our small cook of course has the celery cleaned +preparatory to cutting up, and the nuts all cracked, and she can tie up +the candy and assist with the decorations. Having helped set the table +for the Thanksgiving party, she will feel perfectly competent to +undertake the arrangement now, alone, and you, Mother, can say, "You +have gotten along with everything so nicely, and remembered so well, I +will let you put on the dishes and silver all by yourself." Then when +she reports that all is ready, look over the work yourself and see that +it is all right. Possibly she will have misplaced some pieces, forgotten +others, but if you point out the errors and have her remedy the mistakes +herself, she will likely remember next time and make her table a +well-appointed one. + + + + +CHAPTER XIV + +Delicious Home-Made Candies + + +All children love to make candy, and the home-made kinds are much purer +and better--besides being much cheaper--than those usually sold at the +small confectionery stores. Every mother will do well to help her little +daughter master this branch of cookery, for it will not only enable her +to make wholesome sweets for the family when desired, but also to +prepare a dainty box when she wishes to make an inexpensive present. + + +NUT CANDY + +For fine nut candy, have the child first pick out half a cupful of nut +meats. Put on in a small saucepan two level cupfuls of light-brown +sugar, one-half cupful of water, a level teaspoonful of butter and a +tablespoonful of vinegar, and boil without stirring until the candy +crackles when dropped in cold water. Pour into a well-buttered pie-pan +that has been sprinkled with the nuts, and as soon as cool, mark into +squares. + +[Illustration: HOME-MADE CHOCOLATE CREAMS AND FUDGE] + + +MAPLE FUDGE + +For delicious maple fudge, take one and one-half cupfuls of light-brown +sugar, one cupful of maple sirup, half a cupful of milk, and a level +teaspoonful of butter. Boil slowly until it makes a soft ball when +rolled between the fingers in cold water, then set aside until cool. +Then beat with a fork until a creamy, sugary mass, turn quickly on to a +buttered plate and mark into squares. If the little cook finds it is +soft from having been taken off a moment too soon, she will have to let +it stand longer to turn to sugar, but the fudge that stands overnight +will be particularly smooth. + + +CREAM CANDY + +Cream candy is made by boiling two cupfuls of granulated sugar, _without +stirring_, with three-fourths cupful water, two tablespoonfuls vinegar +and a teaspoonful of butter until brittle when dropped in cold water. +Pour on to a buttered pan, but do not scrape the sugared edge of the +kettle, and pull as soon as cool. If a little care is exercised in +handling at first, it will not stick to the fingers. The butter or flour +sometimes put on the hands to prevent this only spoils the candy. When +pulled perfectly white, cut with scissors into small cubes. The longer +this stands, the more delicious it becomes, and if flavored with a few +drops of essence of peppermint when first put on (so it can be well +stirred through) and then put away when done in a glass jar for a couple +of weeks, it will make delicate "after-dinner mint." + + +CHOCOLATE CREAMS + +Easy chocolate creams require two cupfuls of confectioner's sugar, with +a few teaspoonfuls of milk to moisten enough to work like dough, and a +quarter teaspoonful of vanilla. Knead well, and work out into small +balls. Melt one square of unsweetened chocolate by first grating and +then setting in a pan of hot water, and drop in the creams, one at a +time. Roll around quickly with a fork, and lift on to a sheet of +buttered paper. Put in a cool place to harden. Different flavorings can +be used instead of all vanilla, and half an English walnut stuck on the +top of each cream before the chocolate hardens will add to the +attractiveness. Or, instead of dipping all the creams in the chocolate, +they can be cut in half and wrapped around with figs or seeded dates. +They will grow more creamy if allowed to stand a day or two. + + +FUDGE + +Particularly smooth fudge is made in a way that seems strange until you +try it. Take two cups of sugar, half a cup of milk, one tablespoonful of +butter, a few drops of vanilla, and four tablespoonfuls of cocoa. Mix, +and boil without stirring until it makes a soft ball when dropped in +cold water. Remove from the fire, set aside until cool, then pour on to +a buttered platter and beat with a silver fork until creamy. When you +see it beginning to harden, quickly smooth out and mark in squares. + + +MOLASSES TAFFY + +All little children like this, and it is easily made. To two cups of +molasses, add one cup of sugar, two tablespoons of butter, and boil +until brittle when dropped in cold water. Add then one-fourth +teaspoonful of soda, stir through and pour on buttered tins. When cool +enough to handle pull to a light color, cut in sticks, and lay on oiled +paper to harden. This is good flavored with a few drops of peppermint, +but do not get in too much. + + +STUFFED DATES + +Stuffed dates are a most wholesome sweet, and quickly made, too. The +dates must first be picked apart, washed in warm water and dried in an +old napkin. Remove the seed from each with a sharp knife, slip a nut in +its place, press together, and sift over with granulated sugar. Leave +standing a while on oiled paper to become firm. They are nice served at +the end of a dinner, with the dessert and coffee. + + +SALTED NUTS + +Salted nuts, used so much, are usually placed on the table when it is +set, and passed during the meal. They are very expensive if bought ready +for use, but quite inexpensive made at home. Either almonds or peanuts +can be used, but the almonds must first be dropped in boiling water long +enough to loosen the skins, which will slip off easily in a cloth. Melt +half a teaspoonful of butter in a pie-pan, pour in a cup of nut meats, +stir enough to cover with the oil, and brown in the oven. Remove, and +rub dry with a soft cloth, and sprinkle with fine salt. + + + + +CHAPTER XV + +Preserving + + +I should not feel the series of lessons complete without a word to the +mothers about how to interest their girls in this important part of +cooking. It is so easily done, and my own little daughters took such +pleasure in the work, that I hope every woman will let her child try +putting up at least one kind of fruit. The first step, however, is to +get the fruit jars and glasses all conveniently at hand, clean and dry, +with fresh rubbers for the tops. + +[Illustration: MARKING THE PRESERVES] + + +CANNED PEARS AND PEACHES + +Peaches and pears should be thinly peeled and halved, then dropped into +a thick sirup made by boiling four parts granulated sugar to one part +water. The fruit juice will thin this considerably, but the fruit should +be boiled gently until thoroughly cooked and transparent. Then lift it +carefully into the jars, set in a pan of boiling water, out of a draft, +to avoid breaking, pack to the top, and fill to overflowing with the +sirup. Screw tops on immediately as tight as possible. This is the great +secret of successful canning. + + +PRESERVED PLUMS + +Damson plums make a rich, old-fashioned preserve if washed, pricked, and +allowed to stand a few hours, mixed with an equal quantity of +sugar--pound for pound--then put on the stove where they will gently +simmer until cooked down quite thick. They must be watched carefully, +however, to prevent scorching. Such rich fruit is best put up in pint +jars, as usually only a small quantity is needed at a time. + + +CANNED CHERRIES + +Seed the cherries after washing them, watching carefully to see that +none are wormy, and measure. Take half the quantity of sugar, moisten +with just enough water to melt, boil to a thick syrup, and then add the +cherries. Cook fifteen minutes, and seal. + + +RASPBERRY JAM + +Pick over the berries, measure, wash and then crush. Put on to boil, and +cook ten minutes, stirring to keep from sticking to the pan. Then add +three-quarters the amount of heated sugar, cook twenty minutes longer +and pour into small jars, or in glasses that can be covered with +paraffin as soon as the jam is cold. + + +BAR-LE-DUC CURRANTS + +Wash, stem, and measure the currants. Take three-quarters the amount of +sugar, moisten with barely enough water to melt, boil to a thick syrup, +turn in the currants, and cook twenty minutes. Pour into small glasses, +and as soon as cool cut rounds of white paper to fit tops, wet in +brandy, and lay over the fruit. Cut larger circles of the paper, wet +thoroughly on one side with white of egg, and paste over the glass +carefully, to make air-tight. This sounds like going back to the days of +our grandmothers, but these currants are too rich to be put up in larger +quantities, and jelly tumblers do not have tight tops. + + +APPLE JELLY + +First peel and core sound sour apples, and put on to stew with just +enough water to cover. Cook until the apples are almost a mush, put in a +jelly-bag, and let hang overnight. Do not squeeze. Next day measure the +juice and let boil twenty minutes, skimming whenever necessary. While it +is cooking, heat an equal quantity of granulated sugar in the oven and +stir it in. Cook five minutes longer, or until the jelly forms when +dropped on a cold saucer. Stand jelly glasses in a dripping-pan, +surround with boiling water, pour in the jelly, and set aside until +firm. When solid, if covered with one-quarter inch of melted paraffin, +it will not mould, nor will tin covers be necessary. + + +CRAB APPLE JELLY + +Crab apple jelly is made in the same way as the apple jelly, but the +fruit is simply wiped off and quartered,--not peeled. + + +GRAPE JELLY + +Pick grapes from the stem, wash, crush, and boil twenty minutes. Then +put in jelly-bag to drip overnight, but do not squeeze. Next day measure +juice, boil ten minutes, add an equal amount of sugar that has been +warming, boil three minutes, or until a drop jellies on a cold dish, +then turn into glasses. + +About half as much juice as drips will be left in the bag, and it can +afterward be squeezed out and boiled separately, (for it will be +cloudy), or the entire contents of the jelly-bag can be put through the +colander, sweetened and spiced to taste, and cooked until of the desired +thickness. This makes a nice marmalade. + + +FRUIT COMBINATION + +At a time when other fruits are very high, the plain apple jelly, so +delicate in flavor itself, can be mixed when ready to pour with any kind +of preserved fruit, ready to be put up, even in the proportion of +one-fourth, and it will not be noticeable. Since the pure food law went +into effect and manufacturers have had to print their formulas on the +bottles, we have been able to gather a few trade secrets; and one of our +best-known firms has this admission on its jam labels: + +"These goods are compounded from forty per cent, each fresh fruit and +granulated sugar, with addition of ten per cent. each fresh apple juice +and corn sirup, to prevent crystallization." + +Their jams are very good, but why pay twenty cents a pound for a +mixture of apple juice and corn sirup? + +And only forty per cent. fresh fruit! + +Really, though, this fine apple jelly is quite a valuable addition to +such strong fruits as quinces, or such watery ones as strawberries. + + + + +CHAPTER XVI + +Sandwiches and Drinks + + +SANDWICHES OF CHICKEN OR MEAT + +For picnics, school luncheons, and her evening parties my little maid +will want sandwiches, and there are many kinds easily made. And +generally she will want the bread cut very thin and spread with soft +butter. For ordinary occasions she may use any kind of meat she happens +to find in the house, slicing it if she can, then seasoning with +mustard, or else putting it through the grinder and seasoning with +mustard, a small minced pickle, or finely chopped sweet green pepper. In +using the ground meat, however, rub it to a paste with the butter +intended for the bread, and it will spread more easily. + + +HAM SANDWICHES + +To be particularly nice, mince the ham, cream with the butter, season +with mustard, spread on one slice of bread, cover with a crisp lettuce +leaf, add the top slice of bread, then cut in triangles. + + +LETTUCE SANDWICHES + +On thin slices of buttered bread lay a fresh leaf of lettuce, and spread +with salad dressing, before adding top slice. + + +OLIVE AND CHEESE SANDWICHES + +These are especially good for afternoon tea or parties. Butter the bread +each time before slicing, so it can be cut very thin without breaking. +Spread with cream cheese that has been rubbed to a paste with cream, and +sprinkle with chopped olives. Cut in fancy shapes. + + +RAISIN SANDWICHES + +Spread thinly sliced brown bread with butter first, then with raisins, +seeded and chopped. + + +CRACKER SANDWICHES + +Butter graham crackers, and spread with chopped and mixed nuts and +raisins. Or, take square soda crackers, sprinkle with sugar and +cinnamon, and toast a light brown. The latter, served hot, are also +very nice for afternoon tea. + + * * * * * + +Though children should not be allowed to drink tea and coffee, (and +young people are better off without them,) every little maid should be +taught how to prepare these drinks for the grown-ups, most of whom are +apt to be critical. + + +TEA + +First, find out the kind your friends like if you possibly can, and do +not give Ceylon to a lover of uncolored Japan! Then have fresh boiling +water, and scald out your teapot, which should be earthenware or china. +While it is still hot, put in the tea, a teaspoonful for each cup if you +use the ordinary kinds, but only half a teaspoonful of some of the +strong black varieties. Pour on immediately the required amount of +boiling water, and set in a warm place, or cover with a cozy for five +minutes. If desired cold, then pour off the grounds, and when cool +enough, put in the ice box or serve at once with chopped ice. Never boil +tea, nor allow to stand on the leaves very long, as it draws out the +injurious tannin, besides impairing the flavor. A thin slice of lemon +in each glass improves the taste as well as the looks. + + +COFFEE + +People have different ways of making coffee, but a very easy one is to +measure out a tablespoonful of ground coffee for each cup desired, tie +up in a square cheesecloth, and cover with an equal number of cups of +boiling water. Set on the stove where it will keep just below the +boiling point, for three minutes, then pour and serve with cream and +sugar. But to make this way, grind very fine. If your friends prefer +boiled coffee, however, measure out a tablespoonful for each person, +moisten well with part of the white of an egg, cover with one cup of +cold water, and when that boils, add rest of the required amount from +your boiling teakettle. Cook for five minutes, then settle with a third +of a cup of cold water, and place where it will not boil up again. This +will make one cupful apiece. + + +COCOA + +Cool drinks are most welcomed in hot weather, and several kinds are +quite nice for little girls to make. Iced cocoa requires for each +person half a glass of milk and half a glass of water, heated to the +boiling point. Mix in a cup a round teaspoonful of cocoa with one round +spoonful of sugar, and dissolve with the hot milk. Then put together in +the kettle, boil gently several minutes, and flavor with a drop or two +of vanilla before taking from the fire. After cooling, place on ice, and +when ready to serve, pour in glasses over ice, and cover the top with +sweetened whipped cream. Delicious hot, however. + + +GRAPE JUICE + +Grape-juice is the most nourishing kind of a fruit drink, and every +family ought to put up enough in the fall when grapes are plentiful and +cheap to last all winter. First pick the fruit from the stem, wash and +put on in water enough to cover. Cook until the grapes lose their form, +put in a jelly-bag, and let them hang overnight. Next day measure, and +put on to boil with half as much sugar. Cook for five minutes and put at +once into air-tight bottles. When ready to serve, either dilute with a +small quantity of water or pour on chopped ice. + + +LEMONADE + +A most refreshing beverage on a very warm day is a lemonade made from +the juice of two lemons, a half cupful of sugar and eight glasses of +water, to which is added the pulp of a small grapefruit that has been +removed with a sharp-edged teaspoon. Fill up glasses with shaved ice. + + +FRUIT SYRUPS + +During the canning season often a small quantity of rich juice will be +left. If this is strained through a cloth and bottled boiling hot, it +will make a splendid drink, diluted with water and served iced. + + + + +CHAPTER XVII + +A Few More Desserts + + +[Illustration: MARSHMALLOW CREAM] + +Before closing, let us consider some simple every day desserts that +every little cook should know how to make. And first comes + + +BREAD PUDDING + +For a small family, take a quart baking dish, cover the bottom with +broken bread, sprinkle with raisins or currants, dot with tiny lumps of +butter, and then repeat the process. Over this second layer pour a +custard made by beating very light two eggs, adding two cups of milk, a +pinch of salt, half a cupful of sugar, and a little grated nutmeg. Bake +until a light brown on top, and serve with cream and sugar. + + +BROWN BETTY + +Butter thin slices of bread, line the bottom of the pudding dish, add a +layer of sliced apples, sprinkle with sugar and cinnamon, and repeat +these layers until the dish is full. Cover with a tin lid and bake +twenty minutes, then remove lid and leave until brown on top. The cover +is necessary to keep in the moisture, as the juice of the apples is the +only liquid. Serve with cream and sugar, or hot sauce. + + +COTTAGE PUDDING + +Cream one-third of a cup of butter with three-fourths of a cup of sugar, +add one egg, beaten very light, one cup of milk, and two cups of flour +sifted with two teaspoonfuls of baking powder. Stir thoroughly and bake +in a shallow pan. Cut in squares and serve hot, with hot chocolate or +lemon sauce. + + +LEMON SAUCE + +Make a syrup by boiling for five minutes one cup of sugar with +one-quarter cup of water and a teaspoonful of butter. Removing from the +fire, add the strained juice of half a lemon. + + +FRUIT BATTER PUDDING + +Take one cup of flour, half a teaspoonful of salt, and one-half +teaspoonful baking-powder, sifted well, half a cupful of sugar, and stir +to a smooth batter with half cup of milk. Add one tablespoonful of +melted butter, and two eggs, beaten light, then pour into a buttered +pudding dish over two cupfuls of fresh fruit, either berries, sliced +apples, bananas or peaches, and bake slowly half an hour. Serve +immediately with hot pudding sauce, flavored with nutmeg. + + +SPONGE CAKE + +Beat very light the yolks of three eggs, add one cup of sugar, half a +cup of cold water, one and one-half cups of flour sifted several times +with two scant teaspoonfuls of baking powder, flavor with half a +teaspoonful of lemon extract, and lastly fold in the stiff whites. Bake +in a sheet from thirty to forty minutes. + +[Illustration: CHARLOTTE RUSSE] + + +CHARLOTTE RUSSE + +Cut sponge cake into narrow strips, or use lady fingers, to line a glass +bowl or individual glass cups as preferred. Fill center with whipped +cream, for which directions are given elsewhere, and garnish top with +Maraschino cherries. Prepare at the last moment before dinner, as the +cake is apt to become soaked if left standing long. + + +MARSHMALLOW CREAM + +Whip thick half a pint of cream, add two tablespoonfuls of +confectioner's sugar, one white of egg, beaten stiff, one-quarter of a +pound of marsh-mallows cut in small pieces, two tablespoonfuls of +chopped nuts, and half a teaspoonful of vanilla. Mix up lightly, and +pile on the split halves of little cakes baked in heart-shaped pans. +Place a Maraschino cherry in the center of each, pierce with a candy +arrow, and pour a thickened cherry syrup around for a sauce. This +dessert might also be called Bleeding Hearts. + + +APPLE DUMPLINGS + +Sift two cups of flour with two teaspoonfuls of baking powder and half a +teaspoonful of salt, work into it two tablespoonfuls of lard until +"mealy," add one cup of milk, and stir with a fork as little as possible +to make a smooth dough. Turn out on a floured board, roll out thin, cut +in squares, place in the center of each half of a sour apple, sprinkle +with a little sugar and ground cinnamon, cover with the dough, place in +a pie pan and bake slowly half an hour. Serve with cream and sugar or +hot sauce as preferred. + + +STRAWBERRY SHORTCAKE INDIVIDUAL + +Make crust as directed for apple dumplings, turn on to a floured board, +cut out with a biscuit cutter and bake twenty minutes in a hot oven. On +removing, break each biscuit in half, butter, place the lower piece in a +saucer, cover with sweetened crushed berries, put on the top half, and +pour the crushed berries over all. Or, if preferred for a nice company +dessert, drop a big spoonful of whipped cream on top of each biscuit, +and stick a fine whole berry in the center. + + +PRUNE WHIP + +Soak half a pound of prunes over night, then stew half an hour and +sweeten with half a cupful of sugar. When cool, cut in small pieces or +put through the colander, and stir in to the stiffly beaten whites of +five eggs, with half a cupful of granulated sugar. Pour into a buttered +pudding dish, bake half an hour in a slow oven, and serve at once, +before it begins to go down, with thick cream. + + +LEMON PIE + +Make paste as directed before, line a deep pie pan, prick the bottom to +keep from blistering, and bake in a hot oven about ten minutes. Remove +and fill immediately with the following preparations: + +Mix three tablespoonfuls of cornstarch with one cup of sugar, add +two-thirds of a cup of boiling water, and one teaspoonful of butter, and +cook five minutes, stirring all the time. Then pour on to the beaten +yolks of two eggs, flavor with the strained juice and grated rind of one +lemon, and fill the shell. Bake until the crust is brown, then cover +with the meringue, and set back long enough to color lightly. + + +MERINGUE + +Beat two whites very stiff, stir in slowly half a cupful of powdered +sugar, and spread on with a knife or apply through a pastry tube. It +will take some time to stir in the sugar slowly enough, but it must be +well mixed, then baked until a delicate brown. + + +APPLE PIE + +Line a pie tin with the crust, fill with sliced sour apples, sprinkle +thickly with sugar, flavor with nutmeg, cover with the crust, making an +opening in the center to emit the steam, press closely together and trim +around the edge, and bake in a moderate oven about three-quarters of an +hour. + + + + +INDEX + + + PAGE + Apple Dumplings, 149 + Fritters, 68 + Jelly, 134 + Pie, 151 + Sauce, 120 + Pie, 151 + Tapioca, 104 + Baked, 4 + + Apples, Baked, 4 + + Asparagus, 57 + Soup, 27 + + + Bacon and Eggs, 11 + + Baked Beans, 56 + + Baked Ham, 39 + + Baking Preparations, 81 + + Banana Fritters, 68 + + Bar-le-Duc, 16, 134 + + Beans, Baked, 56 + Dried Lima, 55 + Fresh Lima, 59 + String, 59 + Wax, 59 + + Beef, Dried, 42 + Hash, 41 + Roast, 44 + Steak, 40 + Stew, Brown, 39 + + Beets, 60 + + Beverages, Cocoa, 142 + Coffee, 142 + Fruit Syrup, 144 + Grape Juice, 143 + Lemonade, 143 + Tea, 141 + + Biscuit, Baking Powder, 3 + Light, 94 + + Blue Fish, 33 + + Bread, 93 + Pudding, 145 + + Brown Beef Stew, 39 + + Brown Betty, 146 + + + Cabbage, Boiled, 55 + Salad, 21 + + Cake, Chocolate, 91 + Citron, 90 + Devil's Food, 91 + Directions for Making, 84 + Ginger Bread, 87 + Ginger Cookies, 86 + Gold, 90 + Nut, 91 + Spice, 87 + Sponge, 147 + Tea, 82 + White, 88 + + Candies, Chocolate Creams, 128 + Cream Taffy, 127 + Fudge (Chocolate), 129 + Fudge (Maple), 127 + Molasses Taffy, 129 + Nut Candy, 125 + Stuffed Dates, 130 + + Canned Fruit, Berries, 133 + Cherries, 133 + Currants, 134 + Peaches, 131 + Pears, 131 + Plums, 133 + + Carrots, 53 + + Casserole of Rice, 74 + + Cauliflower, 60 + + Charlotte Russe, 148 + + Chicken, Creamed, 17 + Croquettes, 18 + Salad, 18 + + Chocolate, Cake, 91 + Creams, 128 + Ice Cream, 100 + Sauce (Hot), 106 + French, 100 + + Chops, Lamb, 37 + Pork, 38 + + Christmas Decorations, 122 + Menu, 118 + + Citron Cake, 90 + Custard, 102 + + Cocoa, 142 + + Codfish, Creamed, 34 + + Coffee, 142 + + Compote of Rice (with Fruit), 75 + + Cookies, Ginger, 86 + + Corn Bread, 5 + On the Cob, 61 + Oysters (or Fritters), 62 + + Cornstarch Pudding, 103 + + Cottage Cheese, 14 + Pudding, 146 + + Crab Apple Jelly, 135 + + Cranberry Sauce, 111 + + Cream Sauce (See White Sauce) + + Cream Taffy, 127 + + Croquettes, Chicken, 18 + + Cucumber Jelly, 58 + + Currant Bar-le-Duc, 134 + + Custard, Baked Citron, 102 + + + Desserts, Apple Dumplings, 149 + Baked Custard (Citron), 102 + Bar-le-Duc, 16 and 134 + Bread Pudding, 145 + Brown Betty, 146 + Charlotte Russe, 148 + Chocolate Ice Cream, 100 + Citron Custard, 102 + Cornstarch Pudding, 103 + Cottage Pudding, Lemon Sauce, 146 + Floating Island, 95 + French Ice Cream, 100 + Fruit Batter Pudding, 147 + Fruit Ice, 100 + Fruit Jelly, 97 + Lemon Ice, 102 + Jelly, 96 + Pie, 150 + Marshmallow Cream, 148 + Mince Pie, 111 + Nuts, 99 + Plum Pudding, 118 + Prune Whip, 150 + Raisin Tapioca, 104 + Rice Pudding, 76 + Strawberry Mousse, 101 + Strawberry Shortcake, 149 + Tapioca Custard, 105 + Raisin, 104 + Whipped Cream, 98 + + Devil's Food, 91 + + Dressing the Turkey, 109 + + Dried Beef, 42 + + Dumplings, Apple, 149 + + + Eggs, Boiled, 7 + Creamed, 9 + Devilled, 10 + Omelets, 8 + Poached, 8 + Scrambled, 10 + + Entrees, Apple Fritters, 68 + Banana Fritters, 68 + Chicken Croquettes, 18 + Compote of Rice, 75 + Macaroni, 77 + Pie, 78 + With Cheese, 77 + With Tomatoes, 78 + Rice Casserole, 74 + Stuffed Peppers, 16 + + Finnan, Haddie, 33 + + Fish, Blue, 33 + Cakes, 33 + Codfish, 34 + Halibut Steak, 32 + Mackerel (Salt), 36 + Perch, 31 + Salmon, Creamed, 70 + Sardines, 71 + Smelts, 31 + Smoked, 34 + Trout, 31 + Weak, 33 + White, 33 + Sturgeon, 34 + + Floating Island, 95 + + French Dressing, 19 + + French Ice Cream, 100 + + Fritters, Apple, 68 + Banana, 68 + + Frosting, (See Icing.) + + Fruit Batter Pudding, 147 + Combinations, 136 + Ice, 100 + Jelly, 97 + Syrups, 144 + + Fudge (Chocolate), 129 + Maple, 127 + + + Garnishes, (Soup), 29 + + Ginger Bread, 87 + Cookies, 86 + + Gold Cake, 90 + + Grape Jelly, 135 + Juice, 143 + + Green Pepper Salad, 22 + + Griddle Cakes, 6 + + + Ham, Baked, Southern Style, 39 + + Halibut, Smoked, 34 + Steak, 32 + + Hard Sauce, 119 + + Hash, 41 + + Hot Sauce, 120 + + + Ice, Lemon, 102 + Fruit, 100 + + Ice Cream, Chocolate, 100 + Strawberry Mousse, 101 + + Icing, Chocolate, 89 + Cocoa, 86 + White Boiled, 90 + White Uncooked, 85 + + + Jelly, Apple, 134 + Crab Apple, 135 + Grape, 135 + + + Lamb Chops, 37 + Pie, 42 + + Lemonade, 143 + + Lemon Ice, 102 + Jelly, 96 + Pie, 150 + Sauce, 147 + + Lettuce Sandwiches, 140 + + Lima Beans, Dried, 55 + Fresh, 59 + + Lobster, Creamed, 70 + Salad, 70 + + + Macaroni, with Cheese, 77 + With Tomatoes, 78 + Pie, 78 + + Mackerel, Salt, 36 + + Maple Fudge, 127 + + Marketing, 108 + + Marmalade, 136 + + Marshmallow Cream, 148 + + Meat Sandwiches, 139 + + Menu for Christmas, 118 + Thanksgiving, 107 + + Meringue, 151 + + Milk Toast, 69 + + Mince Meat, 111 + + Molasses Taffy, 129 + + Muffins, 6 + + + Nuts, 99 + Cake, 91 + Candy, 125 + Cheese Crackers, 15 + Salted, 130 + + + Onions. Creamed, 56 + Baked, 57 + + Omelet. Cheese, 8 + Chicken, 8 + Green Corn, 8 + Garnishing, 8 + Ham, 8 + Plain, 8 + Rice, 8 + + Oysters, Creamed, 66 + Fried, 67 + Half Shell, 121 + Scalloped, 66 + + + Parsnips, 54 + + Pastry, Plain, 112 + + Peaches, Canned, 131 + + Pears, Canned, 131 + + Peas, 59 + + Perch, 31 + + Pies, Apple, 151 + Lemon, 150 + Mince, 111 + + Pie Crust, 112 + + Plain Pastry, 112 + + Plums, 133 + + Plum Pudding, 118 + + Pork and Beans, 56 + + Pork Chops, 38 + + Potatoes, Baked, 48 + Boiled, 45 + Cheese, 48 + Creamed, 47 + Fried, 49 + Hashed, 49 + Lyonnaise, 48 + Mashed, 46 + Salad, 65 + Scalloped, 50 + Stuffed, 49 + + Preserving (Fruit), 131 + + Puddings, Bread, 145 + Brown Betty, 146 + Citron Custard, 102 + Cornstarch, 103 + Cottage, 146 + Custard Baked, 102 + Fruit Batter, 147 + Plum, 118 + Prune Whip, 150 + Rice, 76 + Tapioca. Apple, 104 + Raisin, 104 + Custard, 105 + + + Raspberry Jam, 134 + + Rice Casserole of, 74 + Compote, 75 + Cups, 74 + Fried, 75 + Plain Boiled, 73 + Pudding, 76 + + Roast Beef, 44 + + + Salads, Cabbage, 21 + Cooked Vegetable, 21 + Chicken, 18 + Fruit, 21 + Fresh Vegetable, 20 + Green Pepper, 22 + Lobster, 70 + Potato, 65 + Salmon, 70 + Shrimp, 70 + Tomato Jelly, 121 + Vegetable, 20 + Waldorf, 22 + + Salad Dressing. Boiled, 19 + French, 19 + Sour Cream, 21 + + Salmon, Creamed, 70 + Salad, 70 + Smoked, 34 + + Salted Nuts, 130 + + Sandwiches, Brown Bread, 140 + Chicken, 139 + Cracker, 140 + Ham, 139 + Lettuce, 140 + Meat, 139 + Olive and Cheese, 140 + + Sardine, Canapé, 71 + + Sauce, Meat, Brown, 17 + White, 17 + Pudding. Hard, 119 + Hot, 120 + Hot Chocolate, 106 + Lemon, 147 + + Setting a Christmas Table, 122 + + Shell Fish, + Lobster, Creamed, 70 + Salad, 70 + Oysters, Fried, 67 + Half Shell, 121 + Scalloped, 66 + + Shrimps, Creamed, 70 + Salad, 70 + + Smelts, 31 + + Smoked Fish, 34 + + Soups, Asparagus, 27 + Black Bean, 28 + Bouillon, 24 + Celery, 26 + Consommé, Plain, 24 + Italian, 25 + Rice, 25 + Macaroni, 25 + Pea, 27 + Potato, 27 + Pleasing Varieties, 25 + Stock, 23 + Tomato, Cream, 28 + Vegetable, 23 + + Sour Cream Dressing, 21 + + Spice Cake, 87 + + Sponge Cake, 147 + + Squash, 54 + + Steak, Beef, 40 + Veal, with parsley, 38 + + Stew, Brown Beef, 39 + + Strawberries, Shortcake, 149 + + Strawberry Mousse, 101 + + String Beans, 59 + + Stuffed Dates, 130 + Peppers, 16 + + Stuffing, Dry, 110 + Moist, 110 + Oyster, 110 + Sage, 110 + + Sturgeon, Smoked, 34 + + Sweet Potatoes, Candied, 50 + + + Tapioca, Apple, 104 + Custard, 105 + Raisin, 104 + + Tea, 141 + + Tea Cakes, 82 + + Thanksgiving Menu, 107 + + Tomatoes, Baked, 61 + Jelly Salad, 121 + + Trout, 31 + + Turkey, Dressing a, 109 + + Turnips, 53 + + + Veal Cutlets, 38 + Steak, with Parsley, 38 + + + Weak Fish, 33 + + Welsh Rarebit, 68 + + Whipped Cream, 98 + + White Cake, 88 + Fish, 33 + + White Sauce, (Cream Sauce.), 17 + + * * * * * + +Transcriber's Notes: + +Obvious punctuation errors repaired. + +Varied hyphentation was retain, such as baking powder and baking-powder; +even within the same recipe Marshmallow and marsh-mallow. + +Page 1, the note on the bottom of the page directing how to measure +ingredients was moved to be right under the chapter title of the same +page. + +Page 35, "CONSOMME" changed to "CONSOMMÉ" (CONSOMMÉ AND BOULLION) + +Page 111, word "on" removed from text original read (and put on in a +granite) + +Page 157, "Consomme" changed to "Consommé" (Consommé, Plain) + + + + + +End of Project Gutenberg's Cookery for Little Girls, by Olive Hyde Foster + +*** END OF THIS PROJECT GUTENBERG EBOOK COOKERY FOR LITTLE GIRLS *** + +***** This file should be named 37444-8.txt or 37444-8.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. Special rules, +set forth in the General Terms of Use part of this license, apply to +copying and distributing Project Gutenberg-tm electronic works to +protect the PROJECT GUTENBERG-tm concept and trademark. Project +Gutenberg is a registered trademark, and may not be used if you +charge for the eBooks, unless you receive specific permission. If you +do not charge anything for copies of this eBook, complying with the +rules is very easy. You may use this eBook for nearly any purpose +such as creation of derivative works, reports, performances and +research. They may be modified and printed and given away--you may do +practically ANYTHING with public domain eBooks. Redistribution is +subject to the trademark license, especially commercial +redistribution. + + + +*** START: FULL LICENSE *** + +THE FULL PROJECT GUTENBERG LICENSE +PLEASE READ THIS BEFORE YOU DISTRIBUTE OR USE THIS WORK + +To protect the Project Gutenberg-tm mission of promoting the free +distribution of electronic works, by using or distributing this work +(or any other work associated in any way with the phrase "Project +Gutenberg"), you agree to comply with all the terms of the Full Project +Gutenberg-tm License (available with this file or online at +https://gutenberg.org/license). + + +Section 1. General Terms of Use and Redistributing Project Gutenberg-tm +electronic works + +1.A. By reading or using any part of this Project Gutenberg-tm +electronic work, you indicate that you have read, understand, agree to +and accept all the terms of this license and intellectual property +(trademark/copyright) agreement. If you do not agree to abide by all +the terms of this agreement, you must cease using and return or destroy +all copies of Project Gutenberg-tm electronic works in your possession. +If you paid a fee for obtaining a copy of or access to a Project +Gutenberg-tm electronic work and you do not agree to be bound by the +terms of this agreement, you may obtain a refund from the person or +entity to whom you paid the fee as set forth in paragraph 1.E.8. + +1.B. "Project Gutenberg" is a registered trademark. It may only be +used on or associated in any way with an electronic work by people who +agree to be bound by the terms of this agreement. There are a few +things that you can do with most Project Gutenberg-tm electronic works +even without complying with the full terms of this agreement. See +paragraph 1.C below. There are a lot of things you can do with Project +Gutenberg-tm electronic works if you follow the terms of this agreement +and help preserve free future access to Project Gutenberg-tm electronic +works. See paragraph 1.E below. + +1.C. The Project Gutenberg Literary Archive Foundation ("the Foundation" +or PGLAF), owns a compilation copyright in the collection of Project +Gutenberg-tm electronic works. Nearly all the individual works in the +collection are in the public domain in the United States. If an +individual work is in the public domain in the United States and you are +located in the United States, we do not claim a right to prevent you from +copying, distributing, performing, displaying or creating derivative +works based on the work as long as all references to Project Gutenberg +are removed. Of course, we hope that you will support the Project +Gutenberg-tm mission of promoting free access to electronic works by +freely sharing Project Gutenberg-tm works in compliance with the terms of +this agreement for keeping the Project Gutenberg-tm name associated with +the work. You can easily comply with the terms of this agreement by +keeping this work in the same format with its attached full Project +Gutenberg-tm License when you share it without charge with others. + +1.D. The copyright laws of the place where you are located also govern +what you can do with this work. Copyright laws in most countries are in +a constant state of change. If you are outside the United States, check +the laws of your country in addition to the terms of this agreement +before downloading, copying, displaying, performing, distributing or +creating derivative works based on this work or any other Project +Gutenberg-tm work. The Foundation makes no representations concerning +the copyright status of any work in any country outside the United +States. + +1.E. Unless you have removed all references to Project Gutenberg: + +1.E.1. The following sentence, with active links to, or other immediate +access to, the full Project Gutenberg-tm License must appear prominently +whenever any copy of a Project Gutenberg-tm work (any work on which the +phrase "Project Gutenberg" appears, or with which the phrase "Project +Gutenberg" is associated) is accessed, displayed, performed, viewed, +copied or distributed: + +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 + +1.E.2. If an individual Project Gutenberg-tm electronic work is derived +from the public domain (does not contain a notice indicating that it is +posted with permission of the copyright holder), the work can be copied +and distributed to anyone in the United States without paying any fees +or charges. If you are redistributing or providing access to a work +with the phrase "Project Gutenberg" associated with or appearing on the +work, you must comply either with the requirements of paragraphs 1.E.1 +through 1.E.7 or obtain permission for the use of the work and the +Project Gutenberg-tm trademark as set forth in paragraphs 1.E.8 or +1.E.9. + +1.E.3. If an individual Project Gutenberg-tm electronic work is posted +with the permission of the copyright holder, your use and distribution +must comply with both paragraphs 1.E.1 through 1.E.7 and any additional +terms imposed by the copyright holder. Additional terms will be linked +to the Project Gutenberg-tm License for all works posted with the +permission of the copyright holder found at the beginning of this work. + +1.E.4. Do not unlink or detach or remove the full Project Gutenberg-tm +License terms from this work, or any files containing a part of this +work or any other work associated with Project Gutenberg-tm. + +1.E.5. Do not copy, display, perform, distribute or redistribute this +electronic work, or any part of this electronic work, without +prominently displaying the sentence set forth in paragraph 1.E.1 with +active links or immediate access to the full terms of the Project +Gutenberg-tm License. + +1.E.6. You may convert to and distribute this work in any binary, +compressed, marked up, nonproprietary or proprietary form, including any +word processing or hypertext form. However, if you provide access to or +distribute copies of a Project Gutenberg-tm work in a format other than +"Plain Vanilla ASCII" or other format used in the official version +posted on the official Project Gutenberg-tm web site (www.gutenberg.org), +you must, at no additional cost, fee or expense to the user, provide a +copy, a means of exporting a copy, or a means of obtaining a copy upon +request, of the work in its original "Plain Vanilla ASCII" or other +form. Any alternate format must include the full Project Gutenberg-tm +License as specified in paragraph 1.E.1. + +1.E.7. Do not charge a fee for access to, viewing, displaying, +performing, copying or distributing any Project Gutenberg-tm works +unless you comply with paragraph 1.E.8 or 1.E.9. + +1.E.8. You may charge a reasonable fee for copies of or providing +access to or distributing Project Gutenberg-tm electronic works provided +that + +- You pay a royalty fee of 20% of the gross profits you derive from + the use of Project Gutenberg-tm works calculated using the method + you already use to calculate your applicable taxes. The fee is + owed to the owner of the Project Gutenberg-tm trademark, but he + has agreed to donate royalties under this paragraph to the + Project Gutenberg Literary Archive Foundation. Royalty payments + must be paid within 60 days following each date on which you + prepare (or are legally required to prepare) your periodic tax + returns. Royalty payments should be clearly marked as such and + sent to the Project Gutenberg Literary Archive Foundation at the + address specified in Section 4, "Information about donations to + the Project Gutenberg Literary Archive Foundation." + +- You provide a full refund of any money paid by a user who notifies + you in writing (or by e-mail) within 30 days of receipt that s/he + does not agree to the terms of the full Project Gutenberg-tm + License. You must require such a user to return or + destroy all copies of the works possessed in a physical medium + and discontinue all use of and all access to other copies of + Project Gutenberg-tm works. + +- You provide, in accordance with paragraph 1.F.3, a full refund of any + money paid for a work or a replacement copy, if a defect in the + electronic work is discovered and reported to you within 90 days + of receipt of the work. + +- You comply with all other terms of this agreement for free + distribution of Project Gutenberg-tm works. + +1.E.9. If you wish to charge a fee or distribute a Project Gutenberg-tm +electronic work or group of works on different terms than are set +forth in this agreement, you must obtain permission in writing from +both the Project Gutenberg Literary Archive Foundation and Michael +Hart, the owner of the Project Gutenberg-tm trademark. Contact the +Foundation as set forth in Section 3 below. + +1.F. + +1.F.1. Project Gutenberg volunteers and employees expend considerable +effort to identify, do copyright research on, transcribe and proofread +public domain works in creating the Project Gutenberg-tm +collection. Despite these efforts, Project Gutenberg-tm electronic +works, and the medium on which they may be stored, may contain +"Defects," such as, but not limited to, incomplete, inaccurate or +corrupt data, transcription errors, a copyright or other intellectual +property infringement, a defective or damaged disk or other medium, a +computer virus, or computer codes that damage or cannot be read by +your equipment. + +1.F.2. LIMITED WARRANTY, DISCLAIMER OF DAMAGES - Except for the "Right +of Replacement or Refund" described in paragraph 1.F.3, the Project +Gutenberg Literary Archive Foundation, the owner of the Project +Gutenberg-tm trademark, and any other party distributing a Project +Gutenberg-tm electronic work under this agreement, disclaim all +liability to you for damages, costs and expenses, including legal +fees. YOU AGREE THAT YOU HAVE NO REMEDIES FOR NEGLIGENCE, STRICT +LIABILITY, BREACH OF WARRANTY OR BREACH OF CONTRACT EXCEPT THOSE +PROVIDED IN PARAGRAPH 1.F.3. YOU AGREE THAT THE FOUNDATION, THE +TRADEMARK OWNER, AND ANY DISTRIBUTOR UNDER THIS AGREEMENT WILL NOT BE +LIABLE TO YOU FOR ACTUAL, DIRECT, INDIRECT, CONSEQUENTIAL, PUNITIVE OR +INCIDENTAL DAMAGES EVEN IF YOU GIVE NOTICE OF THE POSSIBILITY OF SUCH +DAMAGE. + +1.F.3. LIMITED RIGHT OF REPLACEMENT OR REFUND - If you discover a +defect in this electronic work within 90 days of receiving it, you can +receive a refund of the money (if any) you paid for it by sending a +written explanation to the person you received the work from. If you +received the work on a physical medium, you must return the medium with +your written explanation. The person or entity that provided you with +the defective work may elect to provide a replacement copy in lieu of a +refund. If you received the work electronically, the person or entity +providing it to you may choose to give you a second opportunity to +receive the work electronically in lieu of a refund. If the second copy +is also defective, you may demand a refund in writing without further +opportunities to fix the problem. + +1.F.4. Except for the limited right of replacement or refund set forth +in paragraph 1.F.3, this work is provided to you 'AS-IS' WITH NO OTHER +WARRANTIES OF ANY KIND, EXPRESS OR IMPLIED, INCLUDING BUT NOT LIMITED TO +WARRANTIES OF MERCHANTIBILITY OR FITNESS FOR ANY PURPOSE. + +1.F.5. Some states do not allow disclaimers of certain implied +warranties or the exclusion or limitation of certain types of damages. +If any disclaimer or limitation set forth in this agreement violates the +law of the state applicable to this agreement, the agreement shall be +interpreted to make the maximum disclaimer or limitation permitted by +the applicable state law. The invalidity or unenforceability of any +provision of this agreement shall not void the remaining provisions. + +1.F.6. INDEMNITY - You agree to indemnify and hold the Foundation, the +trademark owner, any agent or employee of the Foundation, anyone +providing copies of Project Gutenberg-tm electronic works in accordance +with this agreement, and any volunteers associated with the production, +promotion and distribution of Project Gutenberg-tm electronic works, +harmless from all liability, costs and expenses, including legal fees, +that arise directly or indirectly from any of the following which you do +or cause to occur: (a) distribution of this or any Project Gutenberg-tm +work, (b) alteration, modification, or additions or deletions to any +Project Gutenberg-tm work, and (c) any Defect you cause. + + +Section 2. Information about the Mission of Project Gutenberg-tm + +Project Gutenberg-tm is synonymous with the free distribution of +electronic works in formats readable by the widest variety of computers +including obsolete, old, middle-aged and new computers. It exists +because of the efforts of hundreds of volunteers and donations from +people in all walks of life. + +Volunteers and financial support to provide volunteers with the +assistance they need are critical to reaching Project Gutenberg-tm's +goals and ensuring that the Project Gutenberg-tm collection will +remain freely available for generations to come. In 2001, the Project +Gutenberg Literary Archive Foundation was created to provide a secure +and permanent future for Project Gutenberg-tm and future generations. +To learn more about the Project Gutenberg Literary Archive Foundation +and how your efforts and donations can help, see Sections 3 and 4 +and the Foundation web page at https://www.pglaf.org. + + +Section 3. Information about the Project Gutenberg Literary Archive +Foundation + +The Project Gutenberg Literary Archive Foundation is a non profit +501(c)(3) educational corporation organized under the laws of the +state of Mississippi and granted tax exempt status by the Internal +Revenue Service. The Foundation's EIN or federal tax identification +number is 64-6221541. Its 501(c)(3) letter is posted at +https://pglaf.org/fundraising. Contributions to the Project Gutenberg +Literary Archive Foundation are tax deductible to the full extent +permitted by U.S. federal laws and your state's laws. + +The Foundation's principal office is located at 4557 Melan Dr. S. +Fairbanks, AK, 99712., but its volunteers and employees are scattered +throughout numerous locations. Its business office is located at +809 North 1500 West, Salt Lake City, UT 84116, (801) 596-1887, email +business@pglaf.org. Email contact links and up to date contact +information can be found at the Foundation's web site and official +page at https://pglaf.org + +For additional contact information: + Dr. Gregory B. Newby + Chief Executive and Director + gbnewby@pglaf.org + + +Section 4. Information about Donations to the Project Gutenberg +Literary Archive Foundation + +Project Gutenberg-tm depends upon and cannot survive without wide +spread public support and donations to carry out its mission of +increasing the number of public domain and licensed works that can be +freely distributed in machine readable form accessible by the widest +array of equipment including outdated equipment. Many small donations +($1 to $5,000) are particularly important to maintaining tax exempt +status with the IRS. + +The Foundation is committed to complying with the laws regulating +charities and charitable donations in all 50 states of the United +States. Compliance requirements are not uniform and it takes a +considerable effort, much paperwork and many fees to meet and keep up +with these requirements. We do not solicit donations in locations +where we have not received written confirmation of compliance. To +SEND DONATIONS or determine the status of compliance for any +particular state visit https://pglaf.org + +While we cannot and do not solicit contributions from states where we +have not met the solicitation requirements, we know of no prohibition +against accepting unsolicited donations from donors in such states who +approach us with offers to donate. + +International donations are gratefully accepted, but we cannot make +any statements concerning tax treatment of donations received from +outside the United States. U.S. laws alone swamp our small staff. + +Please check the Project Gutenberg Web pages for current donation +methods and addresses. Donations are accepted in a number of other +ways including including checks, online payments and credit card +donations. To donate, please visit: https://pglaf.org/donate + + +Section 5. General Information About Project Gutenberg-tm electronic +works. + +Professor Michael S. Hart was the originator of the Project Gutenberg-tm +concept of a library of electronic works that could be freely shared +with anyone. For thirty years, he produced and distributed Project +Gutenberg-tm eBooks with only a loose network of volunteer support. + + +Project Gutenberg-tm eBooks are often created from several printed +editions, all of which are confirmed as Public Domain in the U.S. +unless a copyright notice is included. Thus, we do not necessarily +keep eBooks in compliance with any particular paper edition. + + +Most people start at our Web site which has the main PG search facility: + + https://www.gutenberg.org + +This Web site includes information about Project Gutenberg-tm, +including how to make donations to the Project Gutenberg Literary +Archive Foundation, how to help produce our new eBooks, and how to +subscribe to our email newsletter to hear about new eBooks. |