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+The Project Gutenberg eBook, A Little Cook Book for a Little Girl, by
+Caroline French Benton
+
+
+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: A Little Cook Book for a Little Girl
+
+
+Author: Caroline French Benton
+
+
+
+Release Date: August 12, 2005  [eBook #16514]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+
+***START OF THE PROJECT GUTENBERG EBOOK A LITTLE COOK BOOK FOR A LITTLE
+GIRL***
+
+
+This eBook was prepared by Stewart A. Levin.
+
+
+
+A LITTLE COOK-BOOK FOR A LITTLE GIRL
+
+
+
+
+by
+CAROLINE FRENCH BENTON
+Author of ``Gala Day Luncheons''
+Boston, The Page Company, Publishers
+
+
+Copyright, 1905
+by Dana Estes & Company
+
+
+For
+Katherine, Monica and Betty
+Three Little Girls
+Who Love To Do
+``Little Girl Cooking''
+
+
+  Thanks are due to the editor of Good Housekeeping for
+permission to reproduce the greater part of this book
+from that magazine.
+
+
+
+
+
+INTRODUCTION
+
+
+
+
+Once upon a time there was a little girl named Margaret, and she
+wanted to cook, so she went into the kitchen and tried and tried,
+but she could not understand the cook-books, and she made dreadful
+messes, and spoiled her frocks and burned her fingers till she just
+had to cry.
+
+One day she went to her grandmother and her mother and her Pretty
+Aunt and her Other Aunt, who were all sitting sewing, and asked
+them to tell here about cooking.
+
+``What is a roux,'' she said, ``and what's a mousse and what's an
+entrée?  What are timbales and sautés and ingredients, and how do
+you mix 'em and how long do you bake 'em?  Won't somebody please
+tell me all about it?''
+
+And her Pretty Aunt said, ``See the flour all over that new frock!''
+and her mother said, ``Dear child, you are not old enough to cooks
+yet;'' and her grandmother said, ``Just wait a year or two, and
+I'll teach you myself;'' and the Other Aunt said, ``Some day you
+shall go to cooking-school and learn everything; you know little
+girls can't cook.''
+
+But Margaret said, ``I don't want to wait till I'm big; I want to
+cook now; and I don't want to do cooking-school cooking, but little
+girl cooking, all by myself.''
+
+So she kept on trying to learn, but she burned her fingers and
+spoiled her dresses worse than ever, and her messes were so bad
+they had to be thrown out, every one of them; and she cried and cried. 
+And then one day her grandmother said, ``It's a shame that child
+should not learn to cook if she really wants to so much;'' and her
+mother said ``Yes, it is a shame, and she shall learn!  Let's get
+her a small table and some tins and aprons, and make a little
+cook-book all her own out of the old ones we wrote for ourselves
+long ago,--just the plain, easy things anybody can make.'' And both
+her aunts said, ``Do! We will help, and perhaps we might put in
+just a few cooking-school things beside.''
+
+It was not long after this that Margaret had a birthday, and she
+was taken to the kitchen to get her presents, which she thought
+the funniest thing in the world.  There they all were, in the
+middle of the room: first her father's present, a little table
+with a white oilcloth cover and casters, which would push right
+under the big table when it was not being used.  Over a chair her
+grandmother's present, three nice gingham aprons, with sleeves and
+ruffled bibs.  On the little table the presents of the aunties,
+shiny new tins and saucepans, and cups to measure with, and spoons,
+and a toasting-fork, and ever so many things; and then on one corner
+of the table, all by itself, was her mother's present, her own
+little cook-book, with her own name on it, and that was best of all.
+
+When Margaret had looked at everything, she set out in a row the big
+bowl and the middle-sized bowl and the little wee bowl, and put the
+scalloped patty-pans around them, and the real egg-beater in front of
+all, just like a picture, and then she read a page in her cook-book, and
+began to believe it was all true.  So she danced for joy, and put on a
+gingham apron and began to cook that very minute, and before another
+birthday she had cooked every single thing in the book.
+
+This is Margaret's cook-book.
+
+
+
+
+
+PART I.
+
+THE THINGS MARGARET MADE FOR BREAKFAST
+
+A LITTLE COOK BOOK FOR A LITTLE GIRL
+
+
+
+
+CEREALS
+
+
+1 quart of boiling water.
+4 tablespoonfuls of cereal.
+1 teaspoonful of salt.
+
+When you are to use a cereal made of oats or wheat, always begin
+to cook it the night before, even if it says on the package that
+it is not necessary.  Put a quart of boiling water in the outside
+of the double boiler, and another quart in the inside, and in this
+last mix the salt and cereal.  Put the boiler on the back of the
+kitchen range, where it will be hardly cook at all, and let it
+stand all night.  If the fire is to go out, put it on so that it
+will cook for two hours first.  In the morning, if the water in
+the outside of the boiler is cold, fill it up hot, and boil hard
+for an hour without stirring the cereal.  Then turn it out in a
+hot dish, and send it to the table with a pitcher of cream.
+
+The rather soft, smooth cereals, such as farina and cream of rice,
+are to be measured in just the same way, but they need not be cooked
+overnight; only put on in a double boiler in the morning for an hour. 
+Margaret's mother was very particular to have all cereals cooked a
+long time, because they are difficult to digest if they are only
+partly cooked, even though they look and taste as though they were done.
+
+
+Corn-meal Mush
+
+1 quart of boiling water.
+1 teaspoon of salt.
+4 tablespoons of corn-meal.
+
+Be sure the water is boiling very hard when you are ready; then
+put in the salt, and pour slowly from your hand the corn-meal,
+stirring all the time till there is not one lump.  Boil this half
+an hour, and serve with cream.  Some like a handful of nice plump
+raisins stirred in, too.  It is better to use yellow corn-meal in
+winter and white in summer.
+
+
+Fried Corn-meal Mush
+
+Make the corn-meal mush the day before you need it, and when it
+has cooked half an hour put it in a bread-tin and smooth it over;
+stand away overnight to harden.  In the morning turn it out and
+slice it in pieces half an inch thick.  Put two tablespoons of
+lard or nice drippings in the frying-pan, and make it very hot.
+Dip each piece of mush into a pan of flour, and shake off all
+except a coating of this.  Put the pieces, a few at a time, into
+the hot fat, and cook till they are brown; have ready a heavy brown
+paper on a flat dish in the oven, and as you take out the mush lay
+it on this, so that the paper will absorb the grease.  When all
+are cooked put the pieces on a hot platter, and have a pitcher of
+maple syrup ready to send to the table with them.
+
+Another way to cook corn-meal mush is to have a kettle of hot fat ready,
+and after flouring the pieces drop them into the fat and cook like
+doughnuts.  The pieces have to be rather smaller to cook in this way
+than in the other.
+
+
+Boiled Rice
+
+1 cup of rice.
+2 cups of boiling water.
+1 teaspoonful of salt.
+
+Pick the rice over, taking out all the bits of brown husk; fill
+the outside of the double boiler with hot water, and put in the
+rice, salt, and water, and cook forty minutes, but do not stir it.
+Then take off the cover from the boiler, and very gently, without
+stirring, turn over the rice with a fork; put the dish in the oven
+without the cover, and let it stand and dry for ten minutes.  Then
+turn it from the boiler into a hot dish, and cover.  Have cream
+to eat on it.  If any rice is left over from breakfast, use it the
+next morning as--
+
+
+Fried Rice
+
+Press it into a pan, just as you did the mush, and let it stand
+overnight; the next morning slice it, dip it in flour, and fry,
+either in the pan or in the deep fat in the kettle, just as you
+did the mush.
+
+
+Farina Croquettes
+
+When farina has been left from breakfast, take it while still warm
+and beat into a pint of it the beaten yolks of two eggs.  Let it
+then get cold, and at luncheon-time make it into round balls;
+dip each one first into the beaten yolk of an egg mixed with a
+tablespoonful of cold water, and then into smooth, sifted bread-crumbs;
+have ready a kettle of very hot fat, and drop in three at a time,
+or, if you have a wire basket, put three in this and sink into the
+fat till they are brown.  Serve in a pyramid, on a napkin, and pass
+scraped maple sugar with them.
+
+Margaret's mother used to have no cereal at breakfast sometimes, and
+have these croquettes as a last course instead, and every one liked them
+very much.
+
+
+Rice Croquettes
+
+1 cup of milk.
+Yolk of one egg.
+1/4 cup of rice.
+1 large tablespoonful of powdered sugar.
+Small half-teaspoonful of salt.
+1/2 cup of raisins and currants, mixed.
+1/2 teaspoonful of vanilla.
+
+Wash the rice and put in a double boiler with the milk, salt and
+sugar and cook till very thick; beat the yolks of the eggs and
+stir into the rice, and beat till smooth.  Sprinkle the washed
+raisins and currants with flour, and roll them in it and mix these in,
+and last the vanilla.  Turn out on a platter, and let all get very
+cold.  Then make into pyramids, dip in the yolk of an egg mixed
+with a tablespoonful of water, and then into sifted bread-crumbs,
+and fry in a deep kettle of boiling fat, using a wire basket.
+As you take these from the fat, put them on paper in the oven with
+the door open.  When all are done, put them on a hot platter and
+sift powdered sugar over them, and put a bit of red jelly on top
+of each.  This is a nice dessert for luncheon.  All white cereals
+may be made into croquettes; if they are for breakfast, do not
+sweeten them, but for luncheon use the rule just given, with or
+without raisins and currants.
+
+
+Hominy
+
+Cook this just as you did the rice, drying it in the oven; serve
+one morning plain, as cereal, with cream, and then next morning fried,
+with maple syrup, after the rest of the meal.  Fried hominy is
+always nice to put around a dish of fried chicken or roast game,
+and it looks especially well if, instead of being sliced, it is
+cut out into fancy shapes with a cooky-cutter.
+
+After Margaret had learned to cook all kinds of cereals, she went on
+to the next thing in her cook-book.
+
+
+
+EGGS
+
+
+Soft Boiled
+
+Put six eggs in a baking-dish and cover them with boiling water;
+put a cover on and let them stand where they will keep hot, but
+not cook, for ten minutes, or, if the family likes them well done,
+twelve minutes.  They will be perfectly cooked, but not tough,
+soft and creamy all the way through.
+
+Another way to cook them is this:
+
+Put the eggs in a kettle of cold water on the stove, and the moment
+the water boils take them up, and they will be just done.  An easy
+way to take them up all at once is to put them in a wire basket,
+and sink this under the water.  A good way to serve boiled eggs
+is to crumple up a fresh napkin in a deep dish, which has been made
+very hot, and lay the eggs in the folds of the napkin; this prevents
+their breaking, and keeps them warm.
+
+
+Poached Eggs
+
+Take a pan which is not more than three inches deep, and put in
+as many muffin-rings as you wish to cook eggs.  Pour in boiling
+water till the rings are half covered, and scatter half a teaspoonful
+of salt in the water.  Let it boil up once, and then draw the pan
+to the edge of the stove, where the water will not boil again.
+Take a cup, break one egg in it, and gently slide this into a ring,
+and so on till all are full.  While they are cooking, take some
+toast and cut it into round pieces with the biscuit cutter; wet
+these a very little with boiling water, and butter them.  When the
+eggs have cooked twelve minutes, take a cake-turner and slip it
+under one egg with its ring, and lift the two together on to a
+piece of toast, and then take off the ring; and so on with all
+the eggs.  Shake a very little salt and pepper over the dish,
+and put parsley around the edge.  Sometimes a little chopped
+parsley is nice to put over the eggs, too.
+
+
+Poached Eggs with Potted Ham
+
+Make the rounds of toast and poach the eggs as before.  Make a
+white sauce in this way: melt a tablespoonful of butter, and when
+it bubbles put in a tablespoonful of flour; shake well, and add a
+cup of hot milk and a small half-teaspoonful of salt; cook till
+smooth.  Moisten each round of toast with a very little boiling
+water, and spread with some of the potted ham which comes in little
+tin cans; lay a poached egg on each round, and put a teaspoonful of
+white sauce on each egg.
+
+If you have no potted ham in the house, but have plain boiled ham,
+put this through the meat-chopper till you have half a cupful, put in
+a heaping teaspoonful of the sauce, a saltspoonful of dry mustard,
+and a pinch of red pepper, and it will do just as well.
+
+
+Scrambled Eggs
+
+4 eggs.
+2 tablespoonfuls of milk.
+1/2 teaspoonful of salt.
+
+Put the eggs in a bowl and stir till they are well mixed; add the
+milk and salt.  Make the frying-pan very hot, and put a tablespoonful
+of butter in it; when it melts, shake it well from side to side,
+till all the bottom of the pan is covered.  Put in the eggs and
+stir them, scraping them off the bottom of the pan until they begin
+to get a little firm; then draw the pan to the edge of the stove,
+and scrape up from the bottom all the time till the whole looks alike,
+creamy and firm, but not hard.  Put them in a hot, covered dish.
+
+
+Scrambled Eggs with Parsley
+
+Chop enough parsley to make a teaspoonful, and mince half as
+much onion.  Put the onion in the butter when you heat the pan,
+and cook the eggs in it; when you are nearly ready to take the eggs
+off the fire, put in the parsley.
+
+After Margaret had learned to make these perfectly, she began to
+mix other things with the eggs.
+
+
+Scrambled Eggs with Tomato
+
+When Margaret found a cupful of tomato in the refrigerator, she
+would take that, add a half-teaspoonful of salt, two shakes of
+pepper, and a teaspoonful of chopped parsley, and simmer it all
+on the fire for five minutes; then she would cook half a teaspoonful
+of minced onion in the butter in the hot frying-pan as before,
+and turn in the eggs, and when they were beginning to grow firm, put
+in the tomato.  In summer-time she often cut up two fresh tomatoes
+and stewed them down to a cupful, instead of using the canned.
+
+
+Scrambled Eggs with Chicken
+
+Chop fine a cup of cold chicken, or any light-colored meat, and
+heat it with a tablespoonful of water, a half-teaspoonful of salt,
+two shakes of pepper, and a teaspoonful of chopped parsley.
+Cook a half-teaspoonful of minced onion in the butter you put in
+the hot frying-pan, and turn in the eggs, and when they set mix in
+the chicken.
+
+Sometimes Margaret used both the tomato filling and the chicken in
+the eggs, when she wanted to make a large dish.
+
+
+Creamed Eggs
+
+Cook six eggs twenty minutes, and while they are on the fire make
+a cup of white sauce, as before: one tablespoonful of butter,
+melted, one of flour, one cup of hot milk, a little salt; cook
+till smooth.  Peel the eggs and cut the whites into pieces as large as
+the tip of your finger, and put the yolks through the potato-ricer.
+Mix the eggs white with the sauce, and put in a hot dish, with the
+yellow yolks over the top.  Or, put the whites on pieces of toast,
+which you have dipped in part of the white sauce, and put the yolks
+on top, and serve on a small platter.
+
+Another nice way to cream eggs is this:  Cook them till hard,
+and cut them all up into bits.  Make the white sauce, and into it
+stir the beaten yolk of one egg, just after taking it from the fire.
+Mix the eggs with this, and put in a hot dish or on toast.
+You can sprinkle grated cheese over this sometimes, for a change.
+
+
+Creamed Eggs in Baking-Dishes
+
+Cut six hard-boiled eggs up into bits, mix with a cup of white sauce,
+and put in small baking-dishes which you have buttered.  Cover over
+with fine, sifted bread-crumbs, and dot with bits of butter, about
+four to each dish, and brown in the oven.  Stick a bit of parsley
+in the top of each, and put each dish on a plate, to serve.
+
+
+Birds' Nests
+
+Sometimes when she wanted something very pretty for breakfast,
+Margaret used this rule:
+
+Open six eggs, putting the whites together in one large bowl, and
+the yolks in six cups on the kitchen table.  Beat the whites till
+they are stiff, putting in half a teaspoonful of salt just at the
+last.  Divide the whites, putting them into six patty-pans, or small
+baking-dishes.  Make a little hole or nest in the middle of each,
+and slip one yolk carefully from the cup into the place.  Sprinkle
+a little salt and pepper over them, and put a bit of butter on top,
+and put the dishes into a pan and set in the oven till the egg-whites
+are a little brown.
+
+
+Omelette
+
+Making an omelette seems rather a difficult thing for a little girl,
+but Margaret made hers in a very easy way.  Her rule said:
+
+Break four eggs separately.  Beat the whites till they are stiff,
+and then wash and wipe dry the egg-beater, and beat the yolks till
+they foam, and then put in half a teaspoonful of salt.  Pour the
+yolks over the whites, and mix gently with a large spoon.  Have a
+cake-griddle hot, with a piece of butter melted on it and spread
+over the whole surface; pour the eggs on and let them cook for
+a moment.  The take a cake-turner and slip under an edge, and look
+to see if the middle is getting brown, because the color comes there
+first.  When it is a nice even color, slip the turner well under,
+and turn the omelette half over, covering one part with the other,
+and then slip the whole off on a hot platter.  Bridget had to show
+Margaret how to manage this the first time, but after that she could
+do it alone.
+
+
+Spanish Omelette
+
+1 cup of cooked tomato.
+1 green pepper.
+1 slice of onion.
+1 teaspoonful of chopped parsley.
+1 teaspoonful salt.
+3 shakes of pepper.
+
+Cut the green pepper in half and take out all the seeds; mix with
+the tomato, and cook all together with the seasoning for five minutes.
+Make an omelette by the last rule while the tomato is cooking, and
+when it is done, just before you fold it over, put in the tomato.
+
+
+Omelette with Mushrooms
+
+Take a can of mushrooms and slice half of them into thin pieces.
+Make a cup of very rich white sauce, using cream instead of milk,
+and cook the mushrooms in it for one minute.  Make the omelette as
+before, and spread with the sauce when you turn it over.
+
+
+Omelette with Mushrooms and Olives
+
+This was a very delicious dish, and Margaret only made it for
+company.  She prepared the mushrooms just as in the rule above,
+and added twelve olives, cut into small pieces, and spread the
+omelette with the whole when she turned it.
+
+
+Eggs Baked in Little Dishes
+
+Margaret's mother had some pretty little dishes with handles,
+brown on the outside and white inside.  These Margaret buttered,
+and put one egg in each, sprinkling with salt, pepper, and butter,
+with a little parsley.  She put the dishes in the oven till the eggs
+were firm, and served them in the small dishes, one on each plate.
+
+
+Eggs with Cheese
+
+6 eggs.
+2 heaping tablespoonfuls Parmesan cheese.
+1/2 teaspoonful salt.
+Pinch of red pepper.
+
+Beat the eggs without separating till light and foamy, and then
+add the cheese, salt, and pepper.  Put a tablespoonful of butter in
+the frying-pan, and when it is hot put in the eggs, and stir till
+smooth and firm.  Serve on small pieces of buttered toast.
+
+Parmesan cheese is very nice to use in cooking; it comes in bottles,
+all ready grated to use.
+
+
+Eggs with Bacon
+
+Take some bacon and put in a hot frying-pan, and cook till it crisps.
+Then lift it out on a hot dish and put in the oven.  Break six eggs
+in separate cups, and slide them carefully into the fat left in the
+pan, and let them cook till they are rather firm and the bottom is
+brown.  Then take a cake-turner and take them out carefully, and put
+in the middle of the dish, and arrange the bacon all around, with
+parsley on the edge.
+
+
+Ham and Eggs, Moulded
+
+Take small, deep tins, such as are used for timbales, and butter
+them.  Make one cup of white sauce; take a cup of cold boiled
+ham which has been put through the meat-chopper, and mix with a
+tablespoonful of white sauce and one egg, slightly beaten.  Press
+this like a lining into the tins, and then gently drop a raw egg
+in the centre of each.  Stand them in a pan of boiling water in the
+oven till the eggs are firm,--about ten minutes,--and turn out
+on a round platter.  Put around them the rest of the white sauce.
+You can stand the little moulds on circles of toast if you wish.
+This rule was given Margaret by her Pretty Aunt, who got it at
+cooking-school; it sounded harder than it really was, and after
+trying it once Margaret often used it.
+
+
+
+FISH
+
+
+One day some small, cunning little fish came home from market, and
+Margaret felt sure they must be meant for her to cook.  They were
+called smelts, and, on looking, she found a rule for cooking them,
+just as she had expected.
+
+
+Fried Smelts
+
+Put a deep kettle on the fire, with two cups of lard in it, to
+get it very hot.  Wipe each smelt inside and out with a clean wet
+cloth, and then with a dry one.  Have a saucer of flour mixed
+with a teaspoonful of salt, and another saucer of milk.  Put the
+tail of each smelt through its gills--that is, the opening near
+its mouth.  Then roll the smelts first in milk and then in flour,
+and shake off any lumps.  Throw a bit of bread into the fat in the
+kettle, and see if it turns brown quickly; it does if the fat is
+hot enough, but if not you must wait.  Put four smelts in the wire
+basket, and stand it in the fat, so that the fish are entirely
+covered, for only half a minute, or till you can count thirty.
+As you take them out of the kettle, lay them on heavy brown paper
+on a pan in the oven, to drain and keep hot, and leave the door
+open till all are done.  Lay a folded napkin on a long, narrow
+platter, and arrange the fishes in two rows, with slices of lemon
+and parsley on the sides.
+
+
+Fish-balls
+
+One morning there was quite a good deal of cold mashed potato
+in the ice-box, so Margaret decided to have fish-balls for
+breakfast.  Her rule said:  Take a box of prepared codfish and
+put it in a colander and pour a quart of boiling water through
+it, stirring it as you do so.  Let it drain while you heat two
+cups of mashed potato in a double boiler, with half a cup of hot
+milk, beating and stirring till it is smooth.  Squeeze the water
+from the codfish and mix with the potato.  Beat one egg without
+separating it, and put this in, too, with a very little pepper,
+and beat it all well.  Turn it out on a floured board, and make
+into small balls, rolling each one in flour as it is done, and
+brushing off most of the flour afterward.  Have ready a kettle of
+hot lard, just as for smelts, and drop in three or four of the
+balls at one time, and cook till light brown.  Lift them out on
+a paper in the oven, and let them keep hot while you cook the rest.
+Serve with parsley on a hot platter.
+
+
+Creamed Codfish
+
+Pour boiling water over a package of prepared codfish in the
+colander and drain it.  Heat a frying-pan, and, while you are
+waiting, beat the yolk of an egg.  Squeeze the water from the
+fish.  Put one tablespoonful of butter in a hot pan, and when it
+bubbles put in two tablespoonfuls of flour, and stir and rub till
+all is smooth.  Pour in slowly a pint of hot milk, and mix well,
+rubbing in the flour and butter till there is not a single lump.
+Then stir in the fish with a little pepper, and when it boils
+put in the egg.  Stir it all up once, and it is done.  Put in a
+hot covered dish, or on slices of buttered toast.
+
+
+Salt Mackerel
+
+This was a dish Margaret's grandmother liked so much that they had
+it every little while, even though it was old-fashioned.
+
+Put the mackerel into a large pan of cold water with the skin
+up, and soak it all one afternoon and night, changing the water
+four times.  In the morning put it in a pan on the fire with enough
+water to cover it, and drop in a slice of onion, minced fine, a
+teaspoonful of vinegar, and a sprig of parsley.  Simmer it twenty
+minutes,--that is, let it just bubble slowly,--and while it
+is cooking make a cup of white sauce as before: one tablespoonful
+of butter, melted, one tablespoonful of flour, one cup of hot milk,
+a little salt.  Cook till smooth.  Take up the fish and pour off
+all the water; place it on a hot platter and pour the sauce over it.
+
+
+
+MEATS
+
+
+When it came to cooking meat for breakfast, Margaret thought she
+had better take first what looked easiest, so she chose--
+
+
+Corned Beef Hash
+
+1 pint of chopped corned beef.
+1 pint of cold boiled potatoes.
+1 cup of clear soup, or one cup of cold water.
+1 tablespoonful of butter.
+1 teaspoonful of finely minced onion.
+1/2 teaspoonful of salt.
+3 shakes of pepper.
+
+Mix all together.  Have a hot frying-pan, and in it put a
+tablespoonful of butter or nice fat, and when it bubbles shake it
+all around the pan.  Put in the hash and cook it till dry, stirring
+it often and scraping it from the bottom of the pan.  When none of
+the soup or water runs out when you lift a spoonful, and when it
+seems steaming hot, you can send it to the table in a hot dish,
+with parsley around it.  Or you can let it cook without stirring
+till there is a nice brown crust on the bottom, when you can
+double it over as you would an omelette.  Or you can make a pyramid
+of the hash in the middle of a round platter, and put poached eggs
+in a circle around it.
+
+Many people like one small cold boiled beet cut up fine in corned
+beef hash, and sometimes for a change you can put this in before
+you put it in the frying-pan.
+
+
+Broiled Bacon
+
+Margaret's mother believed there was only one very nice way to
+cook bacon.  It was like this:  Slice the bacon very, very thin,
+and cut off the rind.  Put the slices close together in a wire
+broiler, and lay this over a shallow pan in a very hot oven for
+about three minutes.  If it is brown on top, then you can turn the
+broiler over, but if not, wait a moment longer.  When both sides
+are toasted, lay it on a hot platter and put sprigs of parsley
+around.  This is much nicer than bacon cooked in the frying-pan
+or over coals, for it is neither greasy nor smoky, but pink and
+light brown, and crisp and delicious, and good for sick people
+and little children and everybody.
+
+
+Broiled Chops
+
+Wipe off the chops with a clean wet cloth and trim off the edges;
+if very fat cut rather close to the meat.  Rub the wire broiler
+with some of the fat, so that the chops will not stick.  Lay in
+the chops and put over a clear, red fire without flame, and toast
+one side first and then the other; do this till they are brown.
+Lay on a hot platter, and dust both sides with salt and a tiny bit
+of pepper.  Put bits of lemon and parsley around, and send to the
+table hot.
+
+
+Panned Chops
+
+If the fire is not clear so that you cannot broil the chops, you
+must pan them.  Take a frying-pan and make it very hot indeed; then
+lay in the chops, which you have wiped and trimmed, and cook one
+side very quickly, and then the other, and after that let them cook
+more slowly.  When they are done,--you can tell by picking open
+a little place in one with a fork and looking on the inside,--put
+them on a platter as before, with pepper and salt.  If they are
+at all greasy,  put on brown paper in the oven first, to drain,
+leaving the door of the oven open.  Be careful not to let them
+get cold.
+
+
+Liver and Bacon
+
+Buy half a pound of calf's liver and half a pound of bacon.  Cut
+the liver in thin slices and pour boiling water over it, and then
+wipe each slice dry.  Slice the bacon very thin and cut off the
+rind; put this in a hot frying-pan and cook very quickly, turning
+it once or twice.  Just as soon as it is brown take it out and lay
+it on brown paper in the oven in a pan.  Take a saucer of flour and
+mix in it a teaspoonful of salt and a very little pepper; dip the
+slices of liver in this, one at a time, and shake them free of lumps.
+Lay them in the hot fat of the bacon in the pan and fry till brown.
+Have a hot platter ready, and lay the slices of liver in a nice
+row on it, and then put one slice of bacon on each slice of liver.
+Put parsley all around, and sometimes use slices of lemon, too,
+for a change.
+
+
+Liver and Bacon on Skewers
+
+Get from the butcher half a dozen small wooden skewers, and
+prepare the liver and bacon as you did for frying, scalding,
+dipping the liver in flour, and taking the rind off the bacon.
+Make three slices of toast, cut into strips, and put in the oven
+to keep hot.  Cut up both liver and bacon into pieces the size
+of a fifty-cent piece and put them on the skewers, first one of
+the liver and then one of the bacon, and so on, about six of each.
+Put these in the hot frying-pan and turn them over till they are
+brown.  Then lay one skewer on each strip of toast, and put lemon
+and parsley around.  You can also put large oysters on the skewers
+with pieces of bacon, and cook in the same way.
+
+
+Broiled Steak
+
+See that the fire is clear and red, without flames.  Trim off
+most of the fat from the steak, and rub the wires of the broiler
+with it and heat it over the coals.  Then put in the meat and
+turn over and over as it cooks, and be careful not to let it take
+fire.  When brown, put it on a hot platter, dust over with salt
+and a very little pepper, and dot it with tiny lumps of butter.
+Put parsley around.  Steak ought to be pink inside; not brown
+and not red.  Put a fork in as you did with the chops, and twist
+in a little, and you can see when it gets the right color.
+
+
+Steak with Bananas
+
+Peel one banana and slice in round pieces, and while the steak
+is cooking fry them in a little hot butter till they are brown.
+After the meat is on the platter, lay these pieces over it,
+arranging them prettily, and put the parsley around as before.
+Bananas are very nice with steak.
+
+
+Frizzled Dried Beef
+
+Take half a pound of dried beef, shaved very thin.  Chop it fine
+and pull out the strings.  Put a large tablespoonful of butter in
+the frying-pan, and when it bubbles put in the meat.  Stir till it
+begins to get brown, and then sprinkle in one tablespoonful of flour
+and stir again, and then put in one cup of hot milk.  Shake in a
+little pepper, but no salt.  As soon as it boils up once, it is
+done, and you can put it in a hot covered dish.  If you like a
+change, stir in sometimes two beaten eggs in the milk instead of
+using it plain.
+
+
+Veal Cutlet
+
+Wipe off the meat with a clean wet cloth, and then with one that is
+dry.  Dust it over with salt, pepper, and flour.  Put a tablespoonful
+of nice dripping in a hot frying-pan, and let it heat till it smokes
+a little.  Lay in the meat and cook till brown, turning it over twice
+as it cooks.  Look in the inside and see if it is brown, for cutlet
+must not be eaten red or pink inside.  Put in a hot oven and cover it
+up while you make the gravy, by putting one tablespoonful of flour
+into the hot fat in the pan, stirring it till it is brown.  Then
+put in a cup of boiling water, half a teaspoonful of salt, and a
+very little pepper; put this through the wire sieve, pressing it
+with a spoon, and turn over the meat.  Put parsley around the cutlet,
+and send hot to the table.
+
+
+Margaret's father said he could not possibly manage without
+potatoes for breakfast, so sometimes Margaret let Bridget cook
+the cereal and meat, while she made something nice out of the
+cold potatoes she found in the cupboard.
+
+
+Creamed Potatoes
+
+Cut cold boiled potatoes into pieces as large as the end of your
+finger; put them into a pan on the back of the stove with enough
+milk to cover them, and let them stand till they have drunk up all
+the milk; perhaps they will slowly cook a little as they do this,
+but that will do no harm.  In another saucepan or in the frying-pan
+put a tablespoonful of butter, and when it bubbles put in a
+tablespoonful of flour, and stir till they melt together; then
+put in two cups of hot milk, and stir till it is all smooth.  Put
+in one teaspoonful of salt, and last the potatoes, but stir them
+only once while they cook, for fear of breaking them.  Add one
+teaspoonful of chopped parsley, and put them in a hot covered dish.
+You can make another sort of potatoes when you have finished
+creaming them in this way, by putting a layer of them in a deep
+buttered baking-dish, with a layer of white sauce over the top,
+and break-crumbs and bits of butter for a crust.  Brown well in a
+hot oven.  When you do this, remember to make the sauce with three
+cups of milk and two tablespoonfuls of flour and two of butter,
+and then you will have enough for everything.
+
+
+Hashed Browned Potatoes
+
+Chop four cold potatoes fine, and add one teaspoonful of salt
+and a very little pepper.  Put a tablespoonful of butter in the
+frying-pan, and turn it so it runs all over;  when it bubbles
+put in the potatoes, and smooth them evenly over the pan.  Cook
+till they are brown and crusty on the bottom; then put in a
+teaspoonful of chopped parsley, and fold over like an omelette.
+
+
+Saratoga Potatoes
+
+Wash and pare four potatoes, and rub them on the potato-slicer
+till they are in thin pieces; put them in ice-water for fifteen
+minutes.  Heat two cups of lard very hot, till when you drop in
+a bit of bread it browns at once.  Wipe the potatoes dry and drop
+in a handful.  Have a skimmer ready, and as soon as they brown
+take them out and lay on brown paper in the oven, and put in
+another handful.
+
+
+Potato Cakes
+
+Take two cups of mashed potato, and mix well with the beaten yolk
+of one egg, and make into small flat cakes;  dip each into flour.
+Heat two tablespoonfuls of nice dripping, and when it is hot lay
+in the cakes and brown, turning each with the cake-turner as it
+gets crusty on the bottom.
+
+
+Fried Sweet Potatoes
+
+Take six cold boiled sweet-potatoes, slice them and lay in hot
+dripping in the frying-pan till brown.  These are especially nice
+with veal cutlets.
+
+
+
+Toast
+
+Toast is very difficult for grown people to make, because they
+have made it wrong all their lives, but it is easy for little
+girls to learn to make, because they can make it right from the
+first.
+
+Cut bread that is at least two days old into slices a quarter
+of an inch thick.  If you are going to make only a slice or two,
+take the toasting-fork, but if you want a plateful, take the wire
+broiler.  Be sure the fire is red, without any flames.  Move the
+slices of bread back and forth across the coals, but do not let
+them brown; do both sides this way, and then brown first one and
+then the other afterward.  Trim off the edges, butter a little
+quickly, and send to the table hot.  Baker's bread makes the
+best toast.
+
+
+Milk Toast
+
+Put one pint of milk on in a double boiler and let it heat.
+Melt one tablespoonful of butter, and when it bubbles stir in
+one small tablespoonful of corn-starch, and when these are
+rubbed smooth, put in one-third of the milk.  Cook and stir
+till even, without lumps, and then put in the rest of the milk
+and stir well; add half a teaspoonful of salt, and put on the
+back of the stove.  Make six slices of toast; put one slice in
+the dish and put a spoonful of the white sauce over it, then
+put in another and another spoonful, and so on till all are in,
+and pour the sauce that is left over all.  If you want this
+extra nice, do not take quite so much butter, and use a pint of
+cream instead of the milk.
+
+
+Baking-powder Biscuit
+
+Margaret's Other Aunt said little girls could never, never
+make biscuit, but this little girl really did, by this rule:
+
+1 pint sifted flour.
+1/2 teaspoonful of salt.
+4 teaspoonfuls of baking-powder.
+3/4 cup of milk.
+1 tablespoonful of butter.
+
+Put the salt and baking-powder in the flour and sift well, and
+then rub the butter in with a spoon.  Little by little put in the
+milk, mixing all the time, and then lift out the dough on a floured
+board and roll it out lightly, just once, till it is one inch thick.
+Flour your hands and mould the little balls as quickly as you can,
+and put them close together in a shallow pan that has had a little
+flour shaken over the bottom, and bake in a hot oven about twenty
+minutes, or till the biscuits are brown.  If you handle the dough much,
+the biscuits will be tough, so you must work fast.
+
+
+Grandmother's Corn Bread
+
+1 1/2 cups of milk.
+1 cup sifted yellow corn-meal.
+1 tablespoonful melted butter.
+1 teaspoonful sugar.
+1 teaspoonful baking-powder.
+2 eggs.
+1/2 teaspoonful of salt.
+
+Scald the milk--that is, let it boil up just once--and pour it
+over the corn-meal.  Let this cool while you are separating and
+beating the eggs; let these wait while you mix the corn-meal, the
+butter, salt, baking-powder, and sugar, and then the yolks; add
+the whites last, very lightly.  Bake in a buttered biscuit-tin in
+a hot oven for about half an hour.
+
+Because grandmother's corn bread was a little old-fashioned,
+Margaret's Other Aunt put in another recipe, which made a corn
+bread quite like cake, and most delicious.
+
+
+Perfect Corn Bread
+
+
+1 large cup of yellow corn-meal.
+1 small cup of flour.
+1/2 cup of sugar.
+2 eggs.
+2 teaspoonfuls of baking-powder.
+3 tablespoonfuls of butter.
+1 teaspoonful of salt.
+Flour to a thin batter.
+
+Mix the sugar and butter and rub to a cream; add the yolks of the
+eggs, well beaten, and then half a cup of milk; then put in the
+baking-powder mixed in the flour and the salt, and then part of the
+corn-meal, and a little more milk; next fold in the beaten whites
+of the eggs, and if it still is not like ``a thin batter,'' put in
+a little more milk.  Then bake in a buttered biscuit-tin till brown,
+cut in squares and serve hot.  This is particularly good eaten with
+hot maple syrup.
+
+
+Popovers
+
+Put the muffin-tins or iron gem-pans in the oven to get very hot,
+while you mix these popovers.
+
+2 eggs.
+2 cups of milk.
+2 cups of flour.
+1 small teaspoonful of salt.
+
+Beat the eggs very lightly without separating them.  Pour the milk
+in and beat again.  Sift the salt and flour together, pour over
+the eggs and milk into it, and beat quickly with a spoon till it
+is foamy.  Strain through a wire sieve, and take the hot pans out of
+the oven and fill each one-half full; bake just twenty-five minutes.
+
+
+Cooking-school Muffins
+
+2 cups sifted flour.
+2 teaspoonfuls baking-powder.
+1/2 teaspoonful of salt.
+1 cup of milk.
+2 eggs.
+1 large teaspoonful of melted butter.
+
+Mix the flour, salt, and baking-powder, and sift.  Beat the yolks of
+the eggs, put in the butter with them and the milk, then the flour,
+and last the stiff whites of the eggs.  Have the muffin-tins hot,
+pour in the batter, and bake fifteen or twenty minutes.  These must
+be eaten at once or they will fall.
+
+
+There was one little recipe in Margaret's book which she thought
+must be meant for the smallest girl who ever tried to cook,
+it was so easy.  But the little muffins were good enough for grown
+people to like.  This was it:
+
+
+Barneys
+
+4 cups of whole wheat flour.
+3 teaspoonfuls of baking-powder.
+1 teaspoonful of salt.
+Enough water to make it seem like cake batter.
+
+Drop with a spoon into hot buttered muffin-pans, and bake
+in a hot oven about fifteen minutes.
+
+Bridget had to show Margaret what was meant by a ``cake batter,''
+but after she had seen once just how thick that was, she could
+always tell in a minute when she had put in water enough.
+
+
+Griddle-cakes
+
+2 eggs.
+1 cup of milk.
+1 1/2 cups flour.
+2 teaspoonfuls of baking-powder.
+1/2 teaspoonful of salt.
+
+Put the eggs in a bowl without separating them, and beat them
+with a spoon till light.  Put in the milk, then the flour mixed
+with the salt, and last the baking-powder all alone.  Bake on a hot,
+buttered griddle.  This seems a queer rule, but it makes delicious
+cakes, especially if eaten with sugar and thick cream.
+
+
+Flannel Cakes
+
+1 tablespoonful of butter.
+1 tablespoonful of sugar.
+2 eggs.
+2 cupfuls of flour.
+1 teaspoonful of baking-powder.
+Milk enough to make a smooth, rather thin batter.
+
+Rub the butter and sugar to a cream, add the eggs, beaten together
+lightly, then the flour, in which you have mixed the baking-powder,
+and then the milk.  It is easy to know when you have the batter
+just right, for you can put a tiny bit on the griddle and make a
+little cake; if it rises high and is thick, put more milk in the
+batter; if it is too thin, it will run about on the griddle, and you
+must add more flour; but it is better not to thin it too much,
+but to add more milk if the batter is too thick.
+
+
+Sweet Corn Griddle-cakes
+
+These ought to be made of fresh sweet corn, but you can make them
+in winter out of canned grated corn, or canned corn rubbed through
+a colander.
+
+1 quart grated corn.
+1 cup of flour.
+1 cup of milk.
+1 tablespoonful melted butter.
+4 eggs.
+1/2 teaspoonful of salt.
+
+Beat the eggs separately, and put the yolks into the corn;
+then add the milk, then the flour, then the salt, and beat well.
+Last of all, fold in the whites and bake on a hot griddle.
+
+
+Waffles
+
+2 cups of flour.
+1 teaspoonful baking powder.
+1 1/2 cups of milk.
+1 tablespoonful butter.
+1/2 teaspoonful of salt.
+3 eggs, beaten separately.
+
+Mix the flour, baking-powder, and salt; put the beaten egg yolks
+in the milk, and add the melted butter, the flour and last the
+beaten whites of the eggs.  Make the waffle-iron very hot, and
+grease it very thoroughly on both sides by tying a little rag
+to a clean stick and dipping in melted butter.  Put in some
+batter on one side, filling the iron about half-full, and close
+the iron, putting this side down over the fire; when it has cooked
+for about two minutes, turn the iron over without opening it,
+and cook the other side.  When you think it is done, open it a
+little and look to see if it is brown; if not, keep it over the
+coals till it is.  Take out the waffle, cut in four pieces, and
+pile on a plate in the oven, while you again grease the iron
+and cook another.  Serve very hot and crisp, with maple syrup
+or powdered sugar and thick cream.
+
+Some people like honey on their waffles.  You might try all
+these things in turn.
+
+
+Last of all the things Margaret learned to make for breakfast
+came coffee, and this she could make in two ways; sometimes she
+made it this first way, and sometimes the other, which is called
+French coffee.
+
+
+Coffee
+
+First be sure your coffee-pot is shining clean; look in the spout
+and in all the cracks, and wipe them out carefully, for you cannot
+make good coffee except in a perfectly clean pot.  Then get three
+heaping tablespoonfuls of ground coffee, and one tablespoonful of
+cold water, and one tablespoonful of white of egg.  Mix the egg with
+the coffee and water thoroughly, and put in the pot.  Pour in one
+quart of boiling water, and let it boil up once.  Then stir down
+the grounds which come to the top, put in two tablespoonfuls of
+cold water, and let it stand for a minute on the back of the stove,
+and then strain it into the silver pot for the table.  This pot
+must be made very hot, by filling it with boiling water and letting
+it stand on the kitchen table while the coffee is boiling.  If
+this rule makes coffee stronger than the family like it, take
+less coffee, and if it is not strong enough, take more coffee.
+
+
+French Coffee
+
+Get one of the pots which are made so the coffee will drip through;
+put three tablespoonfuls of very finely powdered coffee in this,
+and pour in a quart of boiling water.  When it is all dripped through,
+it is ready to put in the hot silver pot.
+
+
+
+
+
+PART II.
+
+THE THINGS MARGARET MADE FOR LUNCHEON OR SUPPER
+
+
+
+
+So many things in this part of Margaret's book call for white
+sauce, or cream sauce, that the rule for that came first of all.
+
+
+White or Cream Sauce 
+
+1 tablespoonful of butter.
+1 tablespoonful of flour.
+1 cup hot milk or cream, one-third teaspoonful of salt.
+
+Melt the butter, and when it bubbles put in the flour, shaking
+the saucepan as you do so, and rub till smooth.  Put in the hot
+milk, a little at a time, and stir and cook without boiling till
+all is smooth and free from lumps.  Add the salt, and, if you
+choose, a little pepper.
+
+Cream sauce is made exactly as is white sauce, but cream is used
+in place of milk.  What is called thick white sauce is made by
+taking two tablespoonfuls of butter and two of flour, and only
+one cup of milk.
+
+
+Creamed Oysters
+
+1 pint oysters.
+1 large cup of cream sauce.
+
+Make the sauce of cream if you have it, and if not use a very
+heaping tablespoonful of butter in the white sauce.  Keep this hot.
+
+Drain off the oyster-juice and wash the oysters by holding them
+under the cold-water faucet.  Strain the juice and put the oysters
+back in it, and put them on the fire and let them just simmer till
+the edges of the oysters curl; then drain them from the juice again
+and drop them in the sauce, and add a little more salt (celery-salt
+is nice if you have it), and just a tiny bit of cayenne pepper. 
+You can serve the oysters on squares of buttered toast, or put
+them in a large dish, with sifted bread-crumbs over the top and
+tiny bits of butter, and brown in the oven.  Or you can put them
+in small dishes as they are, and put a sprig of parsley in each dish.
+
+
+Panned Oysters
+
+Take the oysters from their juice, strain it, wash the oysters,
+and put them back in.  Put them in a saucepan with a little
+salt,--about half a teaspoonful to a pint of oysters,--and a
+little pepper, and a piece of butter as large as the end of your
+thumb.  Let them simmer till the edges curl, just as before,
+and put them on squares of hot buttered toast.
+
+
+Scalloped Oysters
+
+1 pint of oysters.
+12 large crackers, or 1 cup of bread-crumbs.
+1/2 cup of milk.
+The strained oyster-juice.
+
+Butter a deep baking-dish.  Roll the crackers, or make the
+bread-crumbs of even size; some people like one better than
+the other, and you can try both ways.  Put a layer of crumbs in
+the dish, then a layer of oysters, washed, then a sprinkling of
+salt and pepper and a few bits of butter.  Then another layer of
+crumbs, oysters, and seasoning, till the dish is full, with crumbs
+on the top.  Mix the milk and oyster-juice and pour slowly over.
+Then cover the top with bits of butter, and bake in the oven till
+brown--about half an hour.
+
+You can put these oysters into small dishes, just as you did the
+creamed oysters, or into large scallop-shells, and bake them only
+ten or fifteen minutes.  In serving, put a small sprig of parsley
+into each.
+
+
+Pigs in Blankets
+
+These were great fun to make, and Margaret often begged to get
+them ready for company.
+
+15 large oysters.
+15 very thin slices of bacon.
+
+Sprinkle each oyster with a very little salt and pepper.  Trim the
+rind from the bacon and wrap each oyster in one slice, pinning this
+``blanket'' tightly on the back with a tiny Japanese wooden toothpick.
+Have ready a hot frying-pan, and lay in five oysters, and cook till
+the bacon is brown and the edges of the oysters curl, turning each
+over once.  Put these on a hot plate in the oven with the door open,
+and cook five more, and so on.  Put them on a long, narrow platter,
+with slices of lemon and sprigs of parsley around.  Or you can put
+each one on a strip of toast which you have dipped in the gravy in
+the pan; this is the better way.  This dish must be eaten very hot,
+or it will not be good.
+
+
+Creamed Fish
+
+2 cups of cold fish.
+1 cup of white sauce.
+
+Pick any cold fish left from dinner into even bits, taking out all
+the bones and skin, and mix with the hot white sauce.  Stir until
+smooth, and add a small half-teaspoonful of chopped parsley.
+
+You can put this in a buttered baking-dish and cover the top with
+crumbs and bits of butter, and brown in the oven, or you can put
+it in small dishes and brown also, or you can serve it just as is,
+in little dishes.
+
+
+Creamed Lobster
+
+1 lobster, or the meat from 1 can.
+1 large cup of white or cream sauce.
+
+Take the lobster out of the shell and clean it;  Bridget will have
+to show you how the first time.  Or, if you are using canned lobster,
+pour away all the juice and pick out the bits of shell, and find
+the black string which is apt to be there, and throw it away.
+Cut the meat in pieces as large as the end of your finger, and
+heat it in the sauce till it steams.  Put in a small half-teaspoonful
+of salt, a pinch of cayenne, and a squeeze of lemon.  Do not put
+this in a large dish, but in small ones, buttered well, and serve
+at once.  Stand a little claw up in each dish.
+
+
+Creamed Salmon
+
+1 can salmon.
+1 cup of white sauce.
+
+Prepare this dish exactly as you did the plain creamed white fish.
+Take it out of the can, remove all the juice, bones, and fat, and
+put in the white sauce, and cook a moment till smooth.  Add a small
+half-teaspoonful of salt, a little pepper, and a squeeze of lemon, and
+put in a baking-dish and brown, or serve as it is, in small dishes.
+
+
+Scalloped Lobster or Salmon
+
+1 can of fish, or 1 pint.
+1 large cup of cracker or bread crumbs.
+1 large cup of white sauce.
+
+Prepare this dish almost as you did the scalloped oysters.  Take out
+all the bones and skin and juice from the fish; butter a baking-dish,
+put in a layer of fish, then salt and pepper, then a layer of crumbs
+and butter, and a layer of white sauce, then fish, seasoning, crumbs
+and butter again, and have the crumbs on top.  Dot over with butter
+and brown in the oven, or serve in small dishes.
+
+
+Crab Meat in Shells
+
+You can buy very nice, fresh crab meat in tins, and the shells also.
+A very delicious dish is made by mixing a cup of rich cream sauce
+with the crab meat, seasoning it well with salt and pepper and putting
+in the crab-shells; cover with crumbs, dot with butter, and brown in
+the oven.  This is a nice thing to have for a company luncheon.
+
+
+Creamed Chicken or Turkey
+
+2 cups of cold chicken.
+1 large cup of white or creamed sauce.
+1/2 teaspoonful of chopped parsley.
+Salt and pepper.
+
+Pick the chicken or turkey off the bones and cut into small bits
+before you measure it.  Heat it in the sauce till very hot, but
+do not let it boil, and add the seasoning,--about half a teaspoonful
+of salt, and a tiny bit of cayenne, or as much celery-salt in the
+place of the common kind.  Put in a large buttered dish and serve,
+or in small dishes, either with crumbs on top or not.
+
+A nice addition to this dish is half a green pepper, the seeds
+taken out, chopped very fine indeed, and mixed with the white meat;
+the contrast of colors is pretty and the taste improved.
+
+
+Scalloped Eggs
+
+6 hard-boiled eggs.
+1 cup cream or white sauce.
+1 cup fine bread-crumbs.
+Salt and pepper.
+
+Cook the eggs twenty minutes, and while they are cooking make the
+white sauce, and butter one large or six small dishes.  Peel the
+eggs and cut them into bits as large as the end of your finger. 
+Put a layer of bread-crumbs on the bottom of the dish, then a layer
+of egg, then a sprinkling of salt, pepper, and bits of butter,
+then a layer of white sauce.  Then more crumbs, egg, and seasoning,
+till the dish is full, with crumbs on top.  Put bits of butter over
+all and brown in the oven.
+
+
+Eggs in Double Cream
+
+This is a rule Margaret's Pretty Aunt got in Paris, and it is a
+very nice one.  Have half a pint of very thick cream--the kind
+you use to whip; the French call this double cream.  Cook six eggs
+hard and cut them into bits.  Butter a baking-dish, or small dishes,
+and put in a layer of egg, then a layer of cream, then a sprinkling
+of salt, and one of paprika, which is sweet red pepper.  Put one
+thin layer of fine, sifted crumbs on top with butter, and brown in
+the oven.  Or you can put the eggs and cream together and heat them,
+and serve on thin pieces of buttered toast, with one extra egg put
+through the ricer over the whole.
+
+
+Creamed Eggs in Toast
+
+Make small pieces of nice toast and dip each one in white sauce. 
+Boil hard four eggs, and cut in even slices and cover the toast,
+and then spread the rest of the white sauce over all in a thin layer.
+
+
+Devilled Eggs
+
+6 eggs.
+2 saltspoonfuls of dry mustard.
+1/2 teaspoonful of salt.
+1 saltspoonful of cayenne pepper.
+1 teaspoonful of olive-oil or cream.
+1 large tablespoonful of chopped ham.
+1/2 teaspoonful of vinegar.
+
+Boil the eggs hard for twenty minutes, and put them in cold water
+at once to get perfectly cold so they will not turn dark.  Then peel,
+cut in halves and take out the yolks.  Put these in a bowl, and
+rub in the seasoning, but you can leave out the ham if you like. 
+With a small teaspoon, put the mixture back into the eggs and
+smooth them over with a knife.
+
+If you do not serve these eggs with cold meat it is best to lay
+them on lettuce when you send them to the table.
+
+
+Eggs in Beds
+
+Chop a cup of nice cold meat, and season with a little salt, pepper
+and chopped parsley.  Add enough stock or hot water just to wet it,
+and cook till rather dry.  Put this in buttered baking-dishes, filling
+each half-full, and on top of each gently slip from a cup one egg. 
+Sprinkle over with salt and pepper, and put in the oven till firm.
+
+
+Shepherd's Pie
+
+This was a dish Margaret used to make on wash-day and house-cleaning
+day, and such times when everybody was busy and no one wanted to
+stop and go to market to buy anything for luncheon.
+
+1 cup of chopped meat.
+1 cup of boiling water.
+1 teaspoonful of chopped parsley.
+1/2 teaspoonful of salt.
+1 teaspoonful of lemon juice, or 1/2 teaspoonful Worcestershire sauce.
+Butter the size of a hickory-nut.
+2 cups hot mashed potato.
+
+If the potato is cold, put half a cup of hot milk in it, beat it
+up well, and stand it on the back of the stove.  Then mix all the
+other things with the meat, and put it in the frying-pan and let
+it cook till it seems rather dry.  Butter a baking-dish, and cover
+the sides and bottom with a layer of potato an inch thick.  Put the
+meat in the centre and cover it over with potato and smooth it. 
+Put bits of butter all over the top, and brown it in the oven. 
+Serve with this a dish of chow-chow, or one of small cucumber pickles.
+
+
+Chicken Hash
+
+1 cup of cold chicken, cut in small, even pieces.
+1/2 cup chicken stock, or hot water.
+1 teaspoonful chopped parsley.
+1/2 teaspoonful salt.
+A pinch of pepper.
+Butter the size of a hickory-nut.
+
+Put the chicken stock,--which is the water the chicken was cooked in,
+or chicken broth,--or, if there is none, the hot water, into the
+frying-pan, and mix in the chicken and seasoning, and cook and stir
+till it is rather dry.  Serve as it is, or on squares of buttered
+toast.  You can make any cold meat into hash this way, having it
+different every time.  Sometimes you can put in the chopped green
+pepper, as before, or a slice of chopped onion, or a cup of hot,
+seasoned peas; or, leave out half the soup or water, and put in
+a cup of stewed tomato.
+
+
+Broiled Sardines
+
+These little fish are really not broiled at all, but that is the
+name of the nice and easy dish.  Take a box of large sardines and
+drain off all the oil, and lay them on heavy brown paper while you
+make four slices of toast.  Trim off the edges and cut them into
+strips, laying them in a row on a hot platter.  Put the sardines
+into the oven and make them very hot, and lay one on each strip
+of toast and sprinkle them with lemon juice, and put sliced lemon
+and sprigs of parsley all around.
+
+
+Cheese Fondu
+
+This was a recipe the Pretty Aunt put in Margaret's book out of
+the one she had made at cooking school.
+
+1 cup fresh bread-crumbs.
+2 cups grated cheese.
+1 cup of milk.
+1 bit of soda as large as a pea.
+1/2 teaspoonful of salt.
+1 pinch of red pepper.
+1 teaspoonful of butter.
+2 eggs.
+
+Put the butter in a saucepan to heat while you beat the eggs light
+without separating them; let these stand while you stir everything
+else into the pan, beginning with the milk; cook this five minutes,
+stirring all the time, and then put in the eggs and cook three minutes
+more.  Put six large crackers on a hot platter and pour the whole
+over them, and send at once to the table to be eaten very hot. 
+Sometimes Margaret made three or four slices of toast before she
+began the fondu, and used those in place of the crackers, and the
+dish was just as nice.
+
+
+Easy Welsh Rarebit
+
+2 cups of rich cheese, grated.
+Yolks of two eggs.
+1/2 cup of milk.
+1/2 teaspoonful of salt.
+Saltspoonful of cayenne.
+
+Make three nice slices of toast, cut off the crusts, and cut each
+piece in two.  Butter these, and very quickly dip each one in
+boiling water, being careful not to soak them.  Put these on a
+hot platter in the oven.  Put the milk in a saucepan over the fire,
+being careful not to have one that is too hot, only moderate,
+and when it boils up put in the cheese and stir without stopping,
+until the cheese all melts and it looks smooth.  Then put in the
+beaten yolks of the eggs and the seasoning, and pour at once over
+the toast and serve very hot.  Many people like a saltspoonful of
+dry mustard mixed in with the pepper.  You can also serve this rarebit
+on toasted and buttered crackers.
+
+
+Scalloped Cheese
+
+6 slices of bread.
+3/4 of a pound of cheese.
+2 eggs.
+1 tablespoonful of butter.
+1 cup of cream.
+1/2 teaspoonful of salt.
+1/2 teaspoonful of dry mustard.
+1/4 teaspoonful of paprika.
+
+Butter the bread and cut it into strips, and line the bottom and
+sides of a baking-dish with it.  Then beat the eggs very light
+without separating them, and mix everything with them; put in the
+dish and bake half an hour, and serve at once.
+
+
+Veal Loaf
+
+1 1/2 pounds of veal and
+2 strips of salt pork, chopped together.
+1/2 cup of bread-crumbs.
+1 beaten egg.
+1/2 teaspoonful of grated nutmeg.
+1/2 teaspoonful of black pepper.
+1 1/2 teaspoonfuls of salt.
+Bake three hours.
+
+Have the butcher chop the meat all together for you; then put
+everything together in a dish and stir in the egg, beaten without
+separating, and mix very well.  Press it into a bread-pan and put
+in the oven for three hours by the clock.
+
+Every half-hour pour over it a tablespoonful hot water and butter
+mixed; you can put a tablespoonful of butter into a cup of water,
+and keep it on the back of the stove ready all the time; after
+the meat has baked two hours, put in a piece of heavy brown paper
+over the top, and keep it there till it is done, or it may get
+too brown.  This is to slice cold; it is very nice for a picnic.
+
+
+Pressed Chicken
+
+This was one of the things Margaret liked to make for Sunday
+night supper.  Have a good-sized chicken cut up, and wipe each
+piece with a clean, damp cloth.  Put them in a kettle or deep
+saucepan and cover with cold water, and cook very slowly and gently,
+covered, till the meat falls off the bones.  When it begins to
+grow tender, put in a half teaspoonful of salt.  Take it out,
+and cut it up in nice, even pieces, and put all the bones back
+into the kettle, and let them cook till there is only about a pint
+and a half of broth.  Add a little more salt, and a sprinkling
+of pepper, and strain this through a jelly bag.  Mix it with the
+chicken, and put them both into a bread tin, and when cold put
+on ice over night.  After it has stood for an hour, put a weight
+on it, to make it firm.  Slice with a very sharp knife, and put
+on a platter with parsley all around.  This is a nice luncheon
+dish for a summer day, as well as a supper dish.
+
+
+When you have bits of cold meat which you cannot slice, and yet
+which you wish to serve in some nice way, make this rule, which
+sounds difficult, but is really very easy:
+
+
+Meat Soufflé
+
+1 cup of white sauce.
+1 cup of chopped meat.
+2 eggs.
+Teaspoonful of chopped parsley.
+Half a teaspoonful minced onion.
+
+Put the parsley and onion in the meat, and mix with the white sauce.
+Beat the yolks of the eggs and stir in, and cook one minute, and
+then cool.  Beat the whites of the eggs and fold in, and bake
+half an hour, or a little more, in a deep, buttered baking-dish. 
+You must serve this immediately, or it will fall.
+
+
+Cold Meats
+
+Of course, like other people, Margaret's mother often had cold meat
+for luncheon or supper, and one of the things her cook-book told
+her was how to make it look nice when it came on the table.
+
+Always trim off all bits of skin and ragged pieces from the meat,
+and remove the cold fat, except on ham, and then you must trim it
+to a rather narrow edge.  If you have a rather small dish for a
+large family, put slices of hard boiled eggs around the edge,
+or make devilled eggs, and put those around in halves.  Sometimes
+you can cut lettuce in very narrow ribbons by holding several leaves
+in your hand at once, folding them lengthwise, and using a pair
+of scissors.  Sometimes a dozen pimolas may be sliced across and
+put about the meat, especially if it is cold chicken or turkey. 
+Always use parsley with meat, cold or hot.  Saratoga potatoes make
+a good border for lamb or roast beef, and cold peas mixed with
+mayonnaise are always delicious with either chicken or lamb. 
+If only the dish looks pretty, it is almost certain to taste well.
+
+
+Sliced Meat with Gravy
+
+When there are a few slices left from a roast, put them in a
+frying-pan with some of the gravy left also, and heat; serve with
+parsley around.
+
+If there is not gravy, take a little boiling water, add a little
+salt, pepper, and half-teaspoonful of minced onion, and as much
+chopped parsley.  Lay in the meat in the frying-pan, cover, and
+let it simmer, turning occasionally.  A few drops of Kitchen Bouquet
+will improve this; it is a brown sauce which comes in small bottles.
+
+
+Some of the things Margaret made for breakfast she made for lunch
+or supper, too, such as frizzled beef, and scalloped eggs and
+omelettes.  She had some vegetables besides, such as--
+
+Baked Tomatoes
+
+6 large tomatoes.
+1 cup bread-crumbs.
+1/2 teaspoonful of salt.
+1 tablespoonful of butter.
+1 slice of onion.
+
+Put the butter in the frying-pan, and when it bubbles put in the
+bread-crumbs, the salt and onion, with a dusting of pepper, and
+stir till the crumbs are a little brown and the onion is all cooked;
+then take out the onion and throw it away.  Wipe the tomatoes with
+a clean wet cloth, and cut out the stem and a round hole or little
+well in the middle; fill this with the crumbs, piling them up well
+on top; put them in a baking-dish and stand them in a hot oven;
+mix a cup of hot water with a tablespoonful of butter, and every
+little while take out the baking-dish and wet the tomatoes on top.
+Cook them about half an hour, or till the skins get wrinkled all over. 
+Serve them in the dish they are cooked in, if you like, or put each
+one on a small plate, pour some of the juice in the baking-dish
+over it, and stick a sprig of parsley in the top.
+
+
+Stuffed Potatoes
+
+Wash six large potatoes and scrub them with a little brush, till
+they are a nice clean light brown, and bake them for half an hour
+in a hot oven; or, if they are quite large, bake them till they are
+soft and puffy.  Cut off one end from each and take out the inside
+with a teaspoon, holding the potato in a towel as you do so, for
+it will be very hot.  Mix well this potato with two tablespoonfuls
+of rich milk or cream, a half-teaspoonful of salt and just as much
+butter, and put this back into the shells.  Stand the potatoes side by
+side in a pan close together, the open ends up, till they are browned.
+
+
+
+SALADS
+
+
+The Other Aunt said Margaret could never, never make salads,
+but her mother said they were the easiest thing of all to learn,
+so she did put them in just the same; she bought a tin of olive oil
+from the Italian grocery, because it was better and cheaper than
+bottled oil, and she gave Margaret one important direction,
+``When you make salads, always have everything very cold,''
+and after that the rules were easy to follow, and the salads
+were as nice as could be.
+
+
+French Dressing
+
+3 tablespoonfuls of oil.
+1/2 teaspoonful lemon juice or vinegar.
+1/2 teaspoonful of salt.
+3 shakes of pepper.
+
+Stir together till all is well mixed.
+
+Many people prefer this dressing without pepper and with a
+saltspoonful of sugar in its place; you can try it both ways.
+
+
+Tomato and Lettuce Salad
+
+Peel four tomatoes; you can do this most easily by pouring boiling
+water over them and skinning them when they wrinkle, but you must
+drain off all the water afterward, and let them get firm in the
+ice-box; wash the lettuce and gently pat it dry with a clean cloth;
+slice the tomatoes thin, pour off the juice, and arrange four
+slices on each plate of lettuce, or mix them together in the
+large bowl, and pour the dressing over.
+
+
+Egg Salad
+
+Cut up six hard-boiled eggs into quarters, lay them on
+lettuce, and pour the dressing over.  Or pass a dish of
+them with cold meat.
+
+
+Fish Salad
+
+Pick up cold fish and pour the dressing over it, and put two sliced
+hard-boiled eggs around it; a few tips of celery, nice white ones,
+are pretty around the whole.
+
+
+Cauliflower Salad
+
+Take cold boiled cauliflower and pick it up into nice pieces;
+pour the dressing over, and put on the ice till you need it.
+
+
+String Bean Salad
+
+Take cold string beans, either the green ones or the yellow, pour
+the dressing over, put on ice, and serve on lettuce.  Any cold
+vegetables can be used besides these, especially asparagus,
+while lettuce alone is best of all.
+
+
+Pineapple Salad
+
+Put large bits of picked-up pineapple on white lettuce, and pour
+the dressing over.
+
+
+Orange or Grapefruit Salad
+
+Peel three oranges or one grapefruit, and scrape off all the white
+lining of the skin.  Divide it into sections, or ``quarters,'' and
+with the scissors cut off the thin edge; turn down the transparent
+sides and cut these off, too, scraping the pulp carefully, so as
+not to waste it.  Take out all the seeds; lay the pieces on lettuce,
+and pour the dressing over.  White grapes, cut in halves, with the
+seeds taken out, are nice mixed with this, and pineapple, grapes,
+and oranges, with a little banana, are delicious.
+
+
+Mayonnaise
+
+Yolk of 1 egg.
+1/2 cup of olive-oil.
+1 tablespoonful of lemon juice or vinegar.
+1/2 teaspoonful of salt.
+Pinch of red pepper.
+
+Put the yolk of the egg into a very cold bowl; it is better to put
+the bowl, the egg, the oil, and the beater all on the ice a half-hour
+before you need them, for then the mayonnaise comes quicker. 
+With a Dover egg-beater beat till the yolk is very light indeed;
+then have some one else begin to put in the oil, one drop at a time,
+till the mayonnaise becomes so thick it is difficult to turn the
+beater; then put in a drop or two of lemon or vinegar, and this
+will thin it so you can use the oil again; keep on doing this till
+you have nearly a cup of the dressing; if you need more oil than
+the rule calls for, use it, and toward the last add it two or three
+drops at a time.  When you have enough, and it is stiff enough,
+put in the pepper and salt and it is done.  Never use mustard
+except with lobster, as this will spoil the taste.  Some salads,
+especially fruit and vegetable, need very thick mayonnaise, and
+then it is better to make it with lemon juice, while a fish salad,
+or one to use with meats, may be thinner, and then the vinegar
+will do; the lemon juice makes it thick.  Always taste it before
+using it, to see if it is just right, and, if not, put in more salt,
+or whatever it needs.  You will soon learn.  Most people think
+mayonnaise is very difficult to make, but, really, it is as easy as
+baking potatoes, after you have once learned how.  Every salad
+given before is just as nice with mayonnaise as with French dressing,
+and you can try each one both ways; then there are these, which
+are better with mayonnaise.
+
+
+Chicken Salad
+
+1 cup of chicken cut in large bits.
+1/2 cup of celery, cut up and then dried.
+2 hard-boiled eggs, cut into good-sized pieces.
+6 olives, stoned and cut up.
+1/2 cup mayonnaise.
+
+Mix all very lightly together, as stirring will make the salad mussy;
+put on lettuce.
+
+
+Lobster Salad
+
+1 cup of lobster, cut in large bits.
+2 hard-boiled eggs, cut in pieces.
+1/2 teaspoonful of dry mustard, stirred in.
+1/2 cup of mayonnaise.
+
+  Mix and put on lettuce.
+
+
+Celery Salad
+
+2 heads of celery.
+3 hard-boiled eggs (or else
+1 cup of English walnuts).
+1/2 cup very stiff mayonnaise.
+
+Wash, wipe, and cut the celery into pieces as large as the first
+joint of your little finger, and then rub it in a clean towel till
+it is as dry as can be.  Cut up the eggs, sprinkle all with salt,
+and add the mayonnaise and lay on lettuce.  Or mix the celery and
+the walnuts and mayonnaise; either salad is nice.
+
+
+Celery and Apple Salad
+
+2 sweet apples.
+1 head of celery.
+1/2 cup of English walnuts, broken up.
+1/2 cup mayonnaise.
+
+Peel the apples and cut into very small bits; chop the celery
+and press in a towel; chop or break up the walnuts, but save
+two halves for each person besides the half-cupful you put in
+the salad.  Mix all together, lay on white hearts of lettuce
+on plates, and then put the walnuts on top, two on each plate.
+
+
+Cabbage Salad
+
+1/2 a small cabbage.
+1 cup very stiff mayonnaise.
+1 teaspoonful celery-seed.
+
+Cut the cabbage in four pieces and cut out the hard core; slice
+the rest very fine on the cutter you use for Saratoga potatoes;
+mix with the mayonnaise and put in the salad-dish; sprinkle over
+with celery-seed, when you wish it to be very nice, but it will do
+without this last touch.
+
+
+Cabbage Salad in Green Peppers
+
+Wipe green peppers and cut off the small end of each.  Take out
+the seed and the stem; fill each pepper with the cabbage salad,
+letting it stand out at the top; put each one on a plate on a
+leaf of lettuce.
+
+
+Stuffed Tomato Salad
+
+1 cup of cut-up celery.
+1/2 cup of English walnuts.
+6 small, round tomatoes.
+1/2 cup of mayonnaise.
+
+Peel the tomatoes and scoop out as much of the inside as you can,
+after cutting a round hole in the stem end; make a salad with the
+celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes,
+letting it stand up well on top.  Serve on plates, each one on a
+leaf of lettuce.
+
+
+                   Potato Salad
+
+3 cold boiled potatoes.
+3 hard-boiled eggs.
+1/2 cup English walnuts.
+12 olives.
+
+Break up the walnuts, saving a dozen halves unbroken.  Cut the
+potatoes and eggs into bits of even size, as large as the tip
+of your finger; stone the olives and cut them up, too; mix them
+together in a bowl, but do not stir them much, or you will break
+the potatoes; sprinkle well with French dressing, and put on the ice;
+when it is lunch or supper time, mix quickly, only once, with
+stiff mayonnaise, and put on lettuce; this is a delicious salad
+to have with cold meats.
+
+
+
+Margaret's mother liked to have gingerbread or cookies for lunch
+often, so those things came next in the cook-book.
+
+
+Gingerbread
+
+1 cup molasses.
+1 egg.
+1 teaspoonful of soda.
+1 teaspoonful of ginger.
+1 tablespoonful melted butter.
+1/2 cup of milk.
+2 cups of flour.
+
+Beat the eggs without separating, but very light; put the soda
+into the molasses, put them in the milk, with the ginger and
+butter, then one cup of flour, measure in a medium-sized cup
+and only level, then the egg, and last the rest of the flour. 
+Bake in a buttered biscuit-tin.  For a change, sometimes add a
+teaspoonful of cloves and cinnamon, mixed, to this, and a cup of
+chopped almonds.  Or, when the gingerbread is ready for the oven
+drop over halves of almonds.
+
+
+Soft Gingerbread, to Be Eaten Hot
+
+1 cup of molasses.
+1/2 cup boiling water.
+1/4 cup melted butter.
+1 1/2 cups flour.
+3/4 teaspoonful soda.
+1 teaspoonful ginger.
+1/2 teaspoonful salt.
+
+Put the soda in the molasses and beat it well in a good-sized bowl,
+then put in the melted butter, ginger, salt, and flour, and beat
+again, and add last the water, very hot indeed.  Have a buttered
+tin ready, and put it at once in the oven; when half-baked, it is
+well to put a piece of paper over it, as all gingerbread burns easily.
+
+You can add cloves and cinnamon to this rule, and sometimes you
+can make it and serve it hot as a pudding, with a sauce of sugar
+and water, thickened and flavored.
+
+
+Ginger Cookies
+
+1/2 cup butter.
+1 cup molasses.
+1/2 cup brown sugar.
+1 teaspoonful ginger.
+1 tablespoonful mixed cinnamon and cloves.
+1 teaspoonful soda, dissolved in a tablespoonful of water.
+Flour enough to make it so stiff you cannot stir it with a spoon.
+
+Melt the molasses and butter together on the stove, and then take
+the saucepan off and add the rest of the things in the recipe,
+and turn the dough out on a floured board and roll it very thin,
+and cut in circles with a biscuit-cutter.  Put a little flour on the
+bottom of four shallow pans, lift the cookies with the cake-turner
+and lay them in, and put them in the oven.  They will bake very
+quickly, so you must watch them.  When you want these to be extra
+nice, put a teaspoonful of mixed cinnamon and cloves in them and
+sprinkle the tops with sugar.
+
+
+Grandmother's Sugar Cookies
+
+1 cup of butter.
+2 cups of sugar.
+2 eggs.
+1 cup of milk.
+2 teaspoonfuls of baking-powder.
+1/2 teaspoonful of vanilla.
+Flour enough to roll out easily.
+
+Rub the butter and sugar to a cream; put in the milk, then the eggs
+beaten together lightly, then two cups of flour, into which you
+have sifted the baking-powder; then the vanilla.  Take a bit of this
+and put it on the floured board and see if it ``rolls out easily,''
+and, if it does not, but is soft and sticky, put in a handful
+more of flour.  These cookies must not be any stiffer than you
+can help, or they will not be good, so try not to use any more
+flour than you must.
+
+
+
+They usually had tea for luncheon or supper at Margaret's house,
+but sometimes they had chocolate instead, so these things came next
+in the cook-book.
+
+
+Tea
+
+1/2 teaspoonful of black tea for each person.
+1/2 teaspoonful for the pot.
+Boiling water.
+
+Fill the kettle half-full of fresh, cold water, because you cannot
+make good tea with water which has been once heated.  When it is
+very hot, fill the china teapot and put it where it will keep warm.
+When the water boils very hard, empty out the teapot, put in the tea,
+and put on the boiling water; do not stand it on the stove, as too
+many people do, but send it right to the table; it will be ready
+as soon as it is time to pour it--about three minutes.  If you are
+making tea for only one person, you will need a teaspoonful of tea,
+as you will see by the rule, and two small cups of water will be
+enough.  If for more, put in a half-teaspoonful for each person,
+and one cup of water more.
+
+
+Iced Tea
+
+Put in a deep pitcher one teaspoonful of dry tea for each person
+and two over.  Pour on a cup of boiling water for each person,
+and cover the pitcher and let it stand five minutes.  Then stir
+well, strain and pour while still hot on large pieces of ice. 
+Put in a glass pitcher and serve a bowl of cracked ice, a lemon,
+sliced thin, and a bowl of powdered sugar with it.  Pour it into
+glasses instead of cups.
+
+
+Lemonade
+
+Sometimes in the afternoon Margaret's aunts had tea and cakes
+or wafers, and in summer they often had iced tea or lemonade. 
+This is the way Margaret made lemonade:
+
+Squeeze four lemons, and add ten teaspoonfuls of powdered sugar;
+stir till it dissolves.  Add six glasses of water, and strain. 
+Pour in a glass pitcher, and serve with glasses filled half-full
+of cracked ice.  If you want this very nice, put a little shredded
+pineapple with the lemons.  Sometimes the juice of red raspberries
+is liked, also.
+
+
+Lemonade with Grape-juice
+
+Make the lemonade as before, and add half as much bottled
+grape-juice, but do not put in any other fruit.  Serve with
+plenty of ice, in small glasses.
+
+
+Chocolate
+
+2 cups boiling water.
+2 cups of boiling milk.
+4 teaspoonfuls grated chocolate.
+4 teaspoonfuls of sugar.
+
+Scrape the chocolate off the bar, mix it with the boiling water,
+and stir till it dissolves; mix the milk and sugar in them and
+boil for one minute.  If you wish to have it nicer, put a small
+teaspoonful of vanilla in the chocolate-pot, and pour the hot
+chocolate in on it when it is done, and have a little bowl of
+whipped cream to send to the table with it, so that one spoonful
+may be put on top of each cup.
+
+
+Cocoa
+
+6 teaspoonfuls of cocoa.
+1 1/2 cups of boiling water.
+1 1/2 cups of boiling milk.
+1 tablespoonful powdered sugar.
+
+Put the cocoa into the boiling water and stir till it dissolves,
+then put in the boiling milk and boil hard two minutes, stirring
+it all the time; take from the fire and put in the sugar and stir
+again.  If you like it quite sweet, you may have to use more sugar.
+
+
+
+
+
+PART III.
+
+THE THINGS MARGARET MADE FOR DINNER
+
+
+
+
+At first, of course,  Margaret could not get dinner all alone;
+indeed, it took her almost a year to learn how to cook everything
+needed,--soup, vegetables, meat, salad, and dessert; but at
+first she helped Bridget, and each day she cooked something.
+Then she began to arrange very easy dinners when Bridget was out,
+such as cream soup, beefsteak or veal cutlet, with potatoes and
+one vegetable, and a plain lettuce salad, with a cold dessert
+made in the morning.  The first time she really did every single
+thing alone, Margaret's father gave her a dollar; he said it was
+a ``tip'' for the best dinner he ever ate.
+
+
+
+SOUPS
+
+
+The soups in the little cook-book began with those made of
+milk and vegetables, because they were so easy to make, and,
+when one was learned, all were made in the same way.  First
+there was--
+
+
+The General Rule
+
+1 pint of fresh vegetable, cut up in small pieces, or one can.
+1 pint of boiling water.
+1 pint of hot milk.
+1 tablespoonful of flour.
+1 tablespoonful of butter.
+1/2 teaspoonful of salt.
+3 shakes of pepper.
+
+After the vegetable is washed and cut in very small pieces,
+put it in the pint of water and cook it for twenty minutes.
+Or, if you use a canned vegetable, cook it ten minutes.
+While it is cooking, make the rule for white sauce as before:
+Melt one tablespoonful of butter, and when it bubbles put in
+one tablespoonful of flour, with the salt and pepper; shake
+well, and rub till smooth and thick with the hot milk.  Take
+the vegetable from the fire and press it through the wire sieve,
+letting the water go through, too; mix with the sauce and strain
+again, and it is done.
+
+Almost all soups are better for one very thin slice of onion
+cooked with the vegetable.  When you want a cream soup very nice
+indeed, whip a cup of cream and put in the hot soup-tureen, and
+pour the soup in on it, beating it a little, till it is all foamy.
+
+
+Cream of Corn
+
+1 pint of fresh grated corn, or one can.
+1 pint of water.
+1 pint of hot milk.
+1 tablespoonful of flour.
+1 tablespoonful of butter.
+1/2 teaspoonful of salt.
+3 shakes of pepper.
+1 thin slice of onion.
+
+Cook the corn with the water; make the white sauce with the milk;
+strain the corn and water through the sieve, pressing well,
+and add the milk and strain again.
+
+
+Cream of Green Peas
+
+1 pint of peas, or one can.
+Milk, water, and seasoning, as before; mix by the general rule.
+
+In winter-time you can make a nice soup by taking dried peas,
+soaking them overnight, and using them as you would fresh.
+
+All pea soup should have dropped in it just before serving
+what are called croutons; that is, small, even cubes of bread
+toasted to a nice brown in the oven, or put in a frying-pan
+with a tiny bit of butter, and browned.
+
+
+Cream of Lima Beans
+
+1 pint of fresh or canned beans, or those which have been soaked.
+
+Use milk, water, thickening, and seasoning as before.  Add a slice
+of onion, as these beans have little taste, and beat the yolk of
+an egg and stir in quickly, after you have taken the soup from
+the fire, just before you strain it for the second time.
+
+
+Cream of Potato
+
+This is one of the best and most delicate soups.
+
+5 freshly boiled potatoes.
+1 slice of onion.
+1 quart of hot milk.
+1 small teaspoonful of salt.
+1 teaspoonful chopped parsley.
+
+This soup has no water in it, because that which has had potatoes
+boiled in it is always spoiled for anything else and must always
+be thrown away.  This is why you must take a quart of milk instead
+of a pint.  There is no thickening in the soup, because the potatoes
+will thicken it themselves.  Put the parsley in at the very last,
+after the soup is in the tureen.
+
+The yolk of an egg beaten and put in before the second straining
+is nice sometimes in this soup, but not necessary.
+
+
+Cream of Almonds
+
+This was what Margaret called a Dinner-party Soup, because it
+seemed almost too good for every day, but, as her mother explained,
+almonds cost no more than canned tomatoes or peas, and the family
+can have the soup as well as guests, provided one has plenty of cream.
+
+1 cup of chopped almonds.
+1 quart of thin cream.
+Small half-teaspoonful of salt.
+
+Get ten cents' worth of Jordan almonds, and put them in boiling
+water for one minute; then pour off the water and put on cold,
+till they are well chilled.  Turn this off, and push the almonds
+out of their skins, one by one. If they stick, it is because they
+were not in the hot water long enough, and you must put them back
+into it, and then into the cold.  Chop them while the cream heats
+in the double boiler, and then put them in with the salt, and
+simmer ten minutes and then strain.
+
+This soup is especially delicious if whipped cream is either mixed
+with it at the end, or served on top.
+
+You can also make good almond soup by using the regular rule;
+cooking the chopped nuts in a pint of water, adding the thickened
+pint of milk and seasoning, and straining twice.  Then, after it
+is in the tureen, you must put in the egg-beater and whip well,
+to make it light.
+
+
+Cream of Spinach
+
+1 pint cold cooked spinach.
+1 quart of milk.
+
+Heat the spinach, using a little of the quart of milk with it,
+and press through the sieve; thicken the rest of the milk, and
+the seasoning, and strain again.  It is better to use cayenne
+pepper instead of black with spinach.
+
+
+Cream of Tomato Soup, Called Tomato Bisque.
+
+4 large tomatoes, cut up, or 1/2 can, with 1/2 cup of water.
+2 slices of onion.
+2 sprigs of parsley.
+1 teaspoonful of sugar.
+1/2 teaspoonful salt.
+1/4 teaspoonful soda.
+1 quart of milk.
+1 tablespoonful butter.
+1 tablespoonful flour.
+
+Cook the tomatoes with the onion, parsley, sugar, and salt for
+twenty minutes.  Mix in the soda and stir well; the soda prevents the
+milk from curdling.  Make the milk and flour and butter into white
+sauce as usual; strain the tomato, mix the two, and strain again.
+
+Sometimes add a stalk of celery to the other seasoning as it cooks.
+
+
+Cream of Clams
+
+1 dozen hard clams, or one bunch of soft ones.
+1 quart of rich milk.
+1 tablespoonful butter.
+1 tablespoonful flour.
+3 shakes of pepper.
+
+Chop the clams and drain off the juice and add as much water;
+cook till the scum rises, and skim this off.  Drop in the clams
+and cook three minutes.  Heat the milk and thicken as usual;
+put in the clams and juice, cook for one minute, and strain.
+
+Notice that there is no salt in this soup.  A cup of cream,
+whipped, either put on top or stirred in, is very nice.
+
+
+Oyster Soup
+
+1 pint oysters.
+1/2 pint water.
+1 quart rich milk.
+1/2 teaspoonful salt.
+
+Drain off the oyster juice, add the water, boil it for one minute,
+and skim it well.  Heat the milk and mix it with this; drop in the
+oysters and cook one minute, or till the edges begin to curl, and it
+is done.  This soup is not thickened at all; but if you like you may
+add two tablespoonfuls of finely powdered and sifted cracker-crumbs.
+
+
+Meat Soup or Bouillon Made from Extract
+
+This Margaret made from beef extract, before she learned to use
+the fresh beef.
+
+2 teaspoonfuls of extract, or 2 capsules.
+1 quart of boiling water.
+1/2 an onion, sliced.
+1 stalk of celery.
+1/2 teaspoonful salt.
+2 shakes of pepper.
+2 sprays of parsley.
+
+Simmer this for twenty minutes, strain, and pour over six thin
+slices of lemon, one for each plate.  Serve with hot crackers.
+
+
+Cream Bouillon
+
+Make this same soup, and pour it over a half-pint of thick cream,
+well whipped.  Do not put any lemon in it.  Serve with hot crackers.
+
+
+Meat Soups
+
+You can make meat soup, or stock, out of almost any kind of meat,
+cooked or raw, with bones or without.  Many cooks never buy fresh
+meat for it, and others think they must always have it.  It is best
+to learn both ways.
+
+
+Plain Meat Soup
+
+1 shin of beef.
+5 quarts of water.
+1 small tablespoonful of salt.
+1 head celery, cut up.
+1 onion.
+1 carrot.
+1 turnip.
+1 sprig of parsley.
+2 bay-leaves.
+6 whole cloves.
+
+Wipe the meat and cut off all the bone.  Put the bone in a clean
+kettle first, and then the meat on top, and pour in the water;
+cover, and let this stand on the back of the stove an hour,
+then draw it forward and let it cook.  This will bring scum on
+the water in half an hour, and you must carefully pour in a cup
+of cold water and skim off everything which rises to the top.
+Cover the kettle tightly, and cook very slowly indeed for four
+hours; then put in the cut up vegetables and cook one hour more,
+always just simmering, not boiling hard.  Then it is done, and
+you can put in the salt, and strain the soup first through a
+heavy wire sieve, and then through a flannel bag, and set it
+away to get cold, and you will have a strong, clear, delicious
+stock, which you can put many things in to have variety.
+
+
+Clear Vegetable Soup
+
+Slice one carrot, turnip, and one potato, and cut them either
+into small, even strips, or into tiny cubes, or take a vegetable
+cutter and cut out fancy shapes.  Simmer them about twenty minutes. 
+Meanwhile, take a pint of soup stock and a cup of water and heat
+them.  Sprinkle a little salt over the vegetables and drain them;
+put them in the soup-tureen and pour the hot soup over.
+
+
+Split Pea Soup
+
+1 pint split peas.
+1 1/2 quarts of boiling water.
+1 quart of soup stock.
+1 small teaspoonful of salt.
+3 shakes of pepper.
+
+Wash the peas in cold water and throw away those which float,
+as they are bad.  Soak them overnight, and in the morning pour
+away the water on them and cover them with a quart of the boiling
+water in the rule, and cook an hour and a half.  Put in the rest
+of the water and the stock, and press the whole through a sieve,
+and, after washing and wiping the kettle, put the soup back to heat,
+adding the salt and pepper.
+
+
+Tomato Soup
+
+1 can tomatoes, or 1 quart of fresh stewed ones.
+1 pint of stock.  (You can use water instead in this soup,
+if necessary.)
+1/4 teaspoonful soda.
+1 tablespoonful of butter.
+2 tablespoonfuls of flour.
+1 teaspoonful of sugar.
+1 small onion, cut up.
+1 sprig of parsley.
+1 bay-leaf.
+1 small teaspoonful of salt.
+3 shakes of pepper.
+
+Put the tomatoes into a saucepan with the parsley, onion, bay-leaf,
+and stock, or water, and cook fifteen minutes, and then strain
+through a sieve.  Wash the saucepan and put the tomatoes back in it,
+and put on to boil again; melt the butter, rub smooth with the flour,
+and put into the soup while it boils, and stir till it is perfectly
+smooth.  Then add the sugar, salt, and pepper and soda, and strain
+into the hot tureen.  Serve croutons with this soup.
+
+
+Soup Made with Cooked Meats
+
+Put all the bones, bits of meat, and vegetables which are in the
+refrigerator into one large kettle on the back of the fire,
+and simmer all day in enough boiling water to cover it all,
+adding more water as this cooks away.  Skim carefully from time
+to time.  If there are not many vegetables to go in, put parsley
+and onion in their place.  At night strain through the sieve,
+then through the flannel, and cool.
+
+This stock is never clear as is that made from fresh meat,
+but it is almost as good for thick soups, such as pea, or tomato.
+
+
+Chicken or Turkey Soup
+
+Break up the bones and cover with cold water; add a slice of onion,
+a bay-leaf, and a sprig of parsley, and cook all day, adding water
+when necessary, and skimming.  Cool, take off the grease,
+heat again, and strain.  Serve with small, even squares of
+chicken meat in it, or a little cooked rice and salt.  Many people
+like a small pinch of cinnamon in turkey soup.
+
+
+
+VEGETABLES
+
+
+Mashed Potatoes
+
+6 large potatoes.
+1/2 cup hot milk.
+Butter the size of a hickory-nut.
+3 teaspoonfuls salt.
+3 shakes of pepper.
+
+Peel and boil the potatoes till tender; then turn off the water
+and stand them on the back of the stove with a cover half over them,
+where they will keep hot while they get dry and floury, but do not
+let them burn; shake the saucepan every little while.  Heat the
+milk with the butter, salt, and pepper in it; mash the potatoes well,
+either with the wooden potato-masher or with a wire one, and put
+in the milk little by little.  When they are all free from lumps,
+put them through the potato-ricer, or pile them lightly in the tureen
+as they are.  Do not smooth them over the top.
+
+
+Sweet Potatoes
+
+If they are large, scrub them well and bake in a hot oven for
+about forty minutes.  If they are small, make them into--
+
+
+Creamed Sweet Potatoes
+
+Boil the potatoes, skin them, and cut them up in small slices. 
+Make a cup of cream sauce, mix with them, and put them in the oven
+for half an hour.
+
+
+Scalloped Sweet Potatoes
+
+Boil six potatoes in well-salted water till they are tender; skin them,
+slice them thin, and put a layer of them in a buttered baking-dish;
+sprinkle with brown sugar, and put on more potatoes and more sugar
+till the dish is full.  Bake for three-quarters of an hour.
+
+
+Beets
+
+Wash the beets but do not peel them.  Boil them gently for
+three-quarters of an hour, or till they can be pierced easily
+with a straw.  Then skin them and slice in a hot dish, dusting
+each layer with a little salt, pepper, and melted butter.  Those
+which are left over may have a little vinegar poured over them,
+to make them into pickles for luncheon.
+
+Once Margaret made something very nice by a recipe her Pretty Aunt
+put in her book.  It was called--
+
+
+Stuffed Beets
+
+1 can French peas.
+6 medium-sized beets.
+
+Boil the beets as before and skin them, but leave them whole. 
+Heat the peas after the juice has been turned off, and season
+them with salt and pepper.  Cut off the stem end of each beet so
+it will stand steadily, and scoop a round place in the other end;
+sprinkle each beet with salt and pepper, and put a tiny bit of
+butter down in this little well, and then fill it high with the
+peas it will hold.
+
+
+Creamed Cabbage
+
+1 small cabbage.
+1 cup cream sauce.
+
+Take off the outside leaves of the cabbage; cut it up in four
+pieces, and cut out the hard core and lay it in cold, salted water
+for half an hour.  Then wipe it dry and slice it, not too fine,
+and put it in a saucepan; cover it with boiling water with a
+teaspoonful of salt in it, and boil hard for fifteen minutes
+without any cover.  While it is cooking, make a cup of cream sauce. 
+Take up the cabbage, press it in the colander with a plate till
+all the water is out; put it in a hot covered dish, sprinkle well
+with salt, and pour the cream sauce over.  This will not have any
+unpleasant odor in cooking, and it will be so tender and easy
+to digest that even a little girl may have two helpings.
+
+If you like it to look green, put a tiny bit of soda in the water
+when you cook it.
+
+
+Lima Beans
+
+Shell them and cook like peas; pour over them a half-cup of
+cream sauce, if you like this better than having them dry.
+
+
+Peas
+
+Shell them and drop them into a saucepan of boiling water,
+into which you have put a teaspoonful of salt and one of sugar. 
+Boil them till they are tender, from fifteen minutes, if they are
+fresh from the garden, to half an hour or more, if they have stood
+in the grocer's for a day or two.  When they are done they will
+have little dents in their sides, and you can easily mash two or
+three with a fork on a plate.  Then drain off the water, put in
+three shakes of pepper, more salt if they do not taste just right,
+and a piece of butter the size of a hickory-nut, and shake them
+till the butter melts; serve in a hot covered dish.
+
+
+String Beans
+
+Pull off the strings and cut off the ends; hold three or four beans
+in your hand and cut them into long, very narrow strips, not into
+square pieces.  Then cook them exactly as you did the peas.
+
+
+Stewed Tomatoes
+
+6 large tomatoes.
+1 teaspoonful of salt.
+1 teaspoonful of sugar.
+1 pinch soda.
+3 shakes of pepper.
+Butter as large as an English walnut.
+
+Peel and cut the tomatoes up small, saving the juice; put together
+in a saucepan with the seasoning, the soda mixed in a teaspoonful
+of water before it is put in.  Simmer twenty minutes, stirring
+till it is smooth, and last put in half a cup of bread or cracker
+crumbs, or a cup of toast, cut into small bits.  Serve in a hot,
+covered dish.
+
+
+Asparagus
+
+Untie the bunch, scrape the stalks clean, and put it in cold water
+for half an hour.  Tie the bunch again, and cut enough off the
+white ends to make all the pieces the same length.  Stand them
+in boiling water in a porcelain kettle, and cook gently for about
+twenty minutes.  Lay on a platter on squares of buttered toast,
+and pour over the toast and the tips of the asparagus a cup of
+cream sauce.  Or do not put it on toast, but pour melted butter
+over the tips after it is on the platter.  To make it delicious,
+mix the juice of a lemon with the butter.
+
+Sometimes put a little grated cheese on the ends last of all.
+
+
+Onions
+
+Peel off the outside skin and cook them in boiling, salted water
+till they are tender; drain them, put them in a baking-dish, and
+pour over them a tablespoonful of melted butter, three shakes
+of pepper, and a sprinkling of salt, and put in the oven and brown
+a very little.  Or, cover them with a cup of white sauce instead
+of the melted butter, and sprinkle with salt and pepper, but do not
+put in the oven.
+
+
+Corn
+
+Strip off the husks and silk, and put in a kettle of boiling water
+and boil hard for fifteen minutes; do not salt the water, as salt
+makes corn tough.  Put a napkin on a platter with one end hanging
+over the end; lay the corn on and fold the end of the napkin over
+to keep it warm.
+
+
+Canned Corn
+
+Turn the corn into the colander and pour water through it a moment. 
+Heat a cup of milk with a tablespoonful of butter, a teaspoonful
+of salt, and three shakes of pepper, and mix with the corn and
+cook for two minutes.  Or, put in a buttered baking-dish and brown
+in the oven.  Many people never wash corn; it is better to do so.
+
+
+
+Sometimes Margaret had boiled rice for dinner in place of potatoes,
+and then she looked back at the recipe she used when she cooked
+it for breakfast, and made it in just the same way.  Very often
+in winter she had--
+
+
+Macaroni
+
+6 long pieces of macaroni.
+1 cup white sauce.
+1/2 pound of cheese.
+Paprika and salt.
+
+Break up the macaroni into small pieces, and boil fifteen minutes
+in salted water, shaking the dish often.  Pour off the water and
+hold the dish under the cold-water faucet until all the paste is
+washed off the outside of the macaroni, which will take only a
+minute if you turn it over once or twice.  Butter a baking-dish,
+put in a layer of macaroni, a good sprinkle of salt, then a very
+little white sauce, and a layer of grated cheese, sprinkled over
+with a tiny dusting of paprika, or sweet red pepper, if you have it;
+only use a tiny bit.  Then cover with a thin layer of white sauce,
+and so on till the dish is full, with the last layer of white sauce
+covered with an extra thick one of cheese.  Bake till brown.
+
+Margaret's mother got this rule in Paris, and she though it
+a very nice one.
+
+
+After the soup, meat, and vegetables at dinner came the salad;
+for this Margaret almost always had lettuce, with French dressing,
+as mayonnaise seemed too heavy for dinner.  Sometimes she had nice
+watercress; once in a long time she had celery with mayonnaise.
+
+
+
+DESSERTS
+
+
+Corn-starch Pudding
+
+1 pint of milk.
+2 heaping tablespoonfuls of corn-starch.
+3 tablespoonfuls of sugar.
+Whites of three eggs.
+1/2 teaspoonful vanilla.
+
+Beat the whites of the eggs very stiff.  Mix the corn-starch with
+half a cup of the milk, and stir till it melts.  Mix the rest of the
+milk and the sugar, and put them on the fire in the double boiler. 
+When it bubbles, stir up the corn-starch and milk well, and stir
+them in and cook and stir till it gets as thick as oatmeal mush;
+then turn in the eggs and stir them lightly, and cook for a minute
+more.  Take it off the stove, mix in the vanilla, and put in a
+mould to cool.  When dinner is ready, turn it out on a platter and
+put small bits of red jelly around it, or pieces of preserved ginger,
+or a pretty circle of preserved peaches, or preserved pineapple. 
+Have a pitcher of cream to pass with it, or have a nice bowl of
+whipped cream.  If you have a ring-mould, let it harden in that,
+and have the whipped cream piled in the centre after it is on
+the platter, and put the jelly or preserves around last.
+
+
+Chocolate Corn-starch Pudding
+
+Use the same rule as before, but put in one more tablespoonful
+of sugar.  Then shave thin two squares of Baker's chocolate,
+and stir in over the teakettle till it melts, and stir it in
+very thoroughly before you put in the eggs.  Instead of pouring
+this into one large mould, put it in egg-cups to harden; turn
+these out carefully, each on a separate plate, and put a spoonful
+of whipped cream by each one.
+
+
+Cocoanut Corn-starch Pudding
+
+Make the first rule; before you put in the eggs, stir in a cup of
+grated cocoanut, with an extra spoonful of sugar, or a cup of that
+which comes in packages without more sugar, as it is already sweetened. 
+Serve in a large mould, or in small ones, with cream.
+
+
+Baked Custard
+
+2 cups milk.
+Yolks of two eggs.
+2 tablespoonfuls of sugar.
+A little nutmeg.
+
+Beat the eggs till they are light; mix the milk and sugar till
+the sugar melts; put the two together, and put it into a nice
+baking-dish, or into small cups, and dust the nutmeg over the tops. 
+Bake till the top is brown, and till when you put a knife-blade
+into the custard it comes out clean.
+
+
+Cocoanut Custard
+
+Add a cup of cocoanut to this rule and bake it in one dish, stirring
+it up two or three times from the bottom, but, after it begins
+to brown, leaving it alone to finish.  Do not put any nutmeg on it.
+
+
+Tapioca Pudding
+
+2 tablespoonfuls tapioca.
+Yolks of two eggs.
+1/2 cup of sugar.
+1 quart of milk.
+
+Put the tapioca into a small half-cup of water and let it stand
+one hour.  Then drain it and put it in the milk in the double boiler,
+and cook and stir it till the tapioca looks clear, like glass. 
+Beat the eggs and mix the sugar with them, and beat again till
+both are light, and put them with the milk and tapioca and cook
+three minutes, stirring all the time.  Then take it off the fire
+and add a saltspoonful of salt and a half-teaspoonful of vanilla,
+and let it get perfectly cold.
+
+
+Floating Island
+
+1 pint milk.
+3 eggs.
+One-third cup of sugar.
+
+Put the milk on the stove to heat in a good-sized pan.  Beat
+the whites of the eggs very stiff, and as soon as the milk
+scalds,--that is, gets a little wrinkled on top,--drop spoonfuls
+of the egg on to it in little islands; let them stand there to cook
+just one minute, and then with the skimmer take them off and
+lay them on a plate.  Put the milk where it will keep hot but not
+boil while you beat the yolks of the eggs stiff, mixing in the
+sugar and beating that, too.  Pour the milk into the bowl of egg,
+a little at a time, beating all the while, and then put it in the
+double boiler and cook till it is as thick as cream.  Take it off
+the fire, stir in a saltspoonful of salt and half a teaspoonful
+of vanilla, and set it away to cool.  When it is dinner-time,
+strain the custard into a pretty dish and slip the whites off
+the top, one by one.  If you like, you can dot them over with
+very tiny specks of red jelly.
+
+
+Cake and Custard
+
+Make a plain boiled custard, just as before, with--
+
+1 pint of milk.
+Yolks of three eggs.
+One-third cup of sugar.
+1 saltspoonful of salt.
+1/2 teaspoonful of vanilla.
+
+Beat the eggs and sugar, add the hot milk, and cook till creamy,
+put in the salt and vanilla, and cool.  Then cut stale cake into
+strips, or split lady-fingers into halves, and spread with jam. 
+Put them on the sides and bottom of a flat glass dish, and gently
+pour the custard over.
+
+
+Brown Betty
+
+Peel, core, and slice six apples.  Butter a baking-dish and
+sprinkle the inside all over with fine bread-crumbs.  Then
+take six very thin slices of buttered bread and line the sides
+and bottom of the dish.  Put a layer of apples an inch thick,
+a thin layer of brown sugar, six bits of butter, and a dusting
+of cinnamon, another layer of crumbs, another of apples and
+sugar, and so on till the dish is full, with crumbs and butter
+on top, and three tablespoonfuls of molasses poured over. 
+Bake this one hour, and have hard sauce to eat with it.
+
+
+Lemon Pudding
+
+1 cup of sugar.
+4 eggs.
+2 lemons.
+1 pint of milk.
+1 tablespoonful of sugar.
+2 tablespoonfuls of corn-starch.
+1 pinch of salt.
+
+Wet the corn-starch with half a cup of the milk, and heat what
+is left.  Stir up the corn-starch well, and when the milk is hot
+put it in and stir; then boil five minutes, stirring all the time. 
+Melt the butter, and put that in with a pinch of salt, and cool it. 
+Beat the yolks of the eggs, and add the sugar, the juice of both
+lemons, and the grated rind of one, pour into the milk, and stir well;
+put in a buttered baking-dish and bake till slightly brown.  Take
+it out of the oven; beat the whites of two eggs with a tablespoonful
+of granulated sugar, and pile lightly on top, and put in the oven
+again till it is just brown.  This is a very nice rule.
+
+
+Rice Pudding with Raisins
+
+1 quart of milk.
+2 tablespoonfuls of rice.
+One-third cup of sugar.
+1/2 cup seeded raisins.
+
+Wash the rice and the raisins and stir everything together till
+the sugar dissolves.  Then put it in a baking-dish in the oven. 
+Every little while open the door and see if a light brown crust
+is forming on top, and, if it is, stir the pudding all up from
+the bottom and push down the crust.  Keep on doing this till
+the rice swells and makes the milk all thick and creamy, which it
+will after about an hour.  Then let the pudding cook, and when
+it is a nice deep brown take it out and let it get very cold.
+
+
+Bread Pudding
+
+2 cups of milk.
+1 cup soft bread-crumbs.
+1 tablespoonful of sugar.
+2 egg yolks.
+1 egg white.
+1/2 teaspoonful vanilla.
+1 saltspoonful of salt.
+
+Crumb the bread evenly and soak in the milk till soft.  Beat
+it till smooth, and put in the beaten yolks of the eggs, the
+sugar, vanilla, and salt, and last the beaten white of the
+egg.  Put it in a buttered pudding-dish, and stand this in a
+pan of hot water in the oven for fifteen minutes.  Take it out
+and spread its top with jam, and cover with the beaten white
+of the other egg, with one tablespoonful of granulated sugar
+put in it, and brown in the oven.  You can eat this as it is,
+or with cream, and you may serve it either hot or cold.
+
+Sometimes you can put a cup of washed raisins into the bread-crumbs
+and milk, and mix in the other things; sometimes you can put in
+a cup of chopped almonds, or a little preserved ginger.  Orange
+marmalade is especially nice on bread pudding.
+
+
+Orange Pudding
+
+Make just like Lemon Pudding, but use three oranges instead
+of two lemons.
+
+
+Cabinet Pudding
+
+1 pint of milk.
+Yolks of three eggs.
+3 tablespoonfuls of sugar.
+1 saltspoonful of salt.
+
+Beat the eggs, add the sugar, and stir them into the milk,
+which must be very hot but not boiling; stir till it thickens,
+and then take it from the fire.  Put a layer of washed raisins
+in the bottom of a mould, then a layer of slices of stale cake
+or lady-fingers, then more raisins around the edge of the mould,
+and more cake, till the mould is full.  Pour the custard over
+very slowly, so the cake will soak well, and bake in a pan of
+water in the oven for an hour.  This pudding is to be eaten hot,
+with any sauce you like, such as Foamy Sauce.
+
+Cut-up figs are nice to use with the raisins, and chopped nuts
+are a delicious addition, dropped between the layers of the cake.
+
+
+Cottage Pudding
+
+1 egg.
+1/2 cup of sugar.
+1/2 cup of milk.
+1 1/2 teaspoonfuls of baking-powder.
+1 cup of flour.
+1 tablespoonful of butter.
+
+Beat the yolk of the egg light, add the sugar and butter mixed,
+then put in the milk, the flour, the whites of the eggs beaten stiff,
+and last of all the baking-powder, and stir it up well.  Put in a
+greased pan and bake nearly half an hour.  If you want this very nice,
+put in half a cup of chopped figs, mixed with part of the flour.
+
+Serve with Foamy Sauce.
+
+
+Prune Whips
+
+This was a cooking-school rule which the Pretty Aunt put in,
+because she said it was the best sort of pudding for little
+girls to make.
+
+1 tablespoonful of powdered sugar.
+2 tablespoonfuls stewed prunes.
+White of one egg.
+
+Cook the prunes till soft, take out the stones, and mash the
+prunes fine.  Beat the white of the egg very stiff, mix in the
+sugar and prunes, and bake in small buttered dishes.  Serve
+hot or cold, with cream.
+
+
+Junket
+
+1 junket tablet.
+1 quart milk.
+1/2 cup sugar.
+1 teaspoonful vanilla.
+
+Break up the junket tablet into small pieces, and put them into a
+tablespoonful of water to dissolve.  Put the sugar into the milk
+with the vanilla, and stir till it is dissolved.  Warm the milk
+a little, but only till it is as warm as your finger, so that if you
+try it by touching it with the tip, you do not feel it at all as
+colder or warmer.  Then quickly turn in the water with the tablet
+melted in it, stirring it only once, and pour immediately into
+small cups on the table.  These must stand for half and hour
+without being moved, and then the junket will be stiff, and the cups
+can be put in the ice-box.  In winter you must warm the cups till
+they are like the milk.  This is very nice with a spoonful of whipped
+cream on each cup, and bits of preserved ginger or of jelly on it.
+
+
+Strawberry Shortcake
+
+Margaret's mother called this the Thousand Mile Shortcake, because
+she sent so far for the recipe to the place where she had once
+eaten it, when she thought it the best she had ever tasted.
+
+1 pint flour.
+1/2 cup butter.
+1 egg.
+1 teaspoonful baking-powder.
+1/2 cup milk.
+1 saltspoonful of salt.
+
+Mix the baking-powder and salt with the flour and sift all together. 
+The butter should stand on the kitchen table till it is warm and
+ready to melt, when it may be mixed in with a spoon, and then the egg,
+well beaten, and the milk.
+
+Divide the dough into halves; put one in a round biscuit-tin,
+butter it, and lay the other half on top, evenly. Bake a light
+brown; when you take it out of the oven, let it cool, and then lift
+the layer apart.  Mash the berries, keeping out some of the biggest
+ones for the top of the cake, and put on the bottom layer; put a
+small half-cup of powdered sugar on them, and put the top layer on. 
+Dust this over with sugar till it is white, and set the large
+berries about on it, or cover the top with whipped cream and
+put the berries on this.
+
+
+Cake Shortcake
+
+1 small cup sugar.
+1/2 cup butter.
+1 cup cold water.
+1 egg.
+2 cups flour.
+3 teaspoonfuls baking-powder.
+
+Rub the butter and sugar to a cream; sift the flour and baking-powder
+together; beat the egg stiff without separating; put the egg with
+the sugar and butter, add the water and flour in turn, a little
+at a time, stirring steadily; bake in two layer-tins.  Put crushed
+berries between, and whole berries on top.
+
+Tiny field strawberries make the most delicious shortcake of all.
+
+
+Peach Shortcake
+
+Make either of the rules above, and put mashed and sweetened
+peaches between the layers.  Slice evenly about four more, and
+arrange these on top, making a ring of them overlapping all
+around the edge, and laying them inside in the same way.  Sugar well,
+and serve with whipped cream or a pitcher of plain cream.
+
+
+Lemon Jelly
+
+1/2 box gelatine.
+1/2 cup cold water.
+2 cups boiling water.
+1 cup sugar.
+Juice of three lemons, and three scrapings of the yellow rind.
+
+Put the gelatine into the cold water and soak one hour.  Put the
+boiling water, the sugar, and the scrapings of the peel on the fire,
+and still till the sugar dissolves.  Take it off the fire and stir
+in the gelatine, and mix till this is dissolved; when it is
+partly cool, turn in the lemon juice and strain through a flannel
+bag dipped in water and wrung dry.  Put in a pretty mould.
+
+
+Orange Jelly
+
+Make this exactly as you did the lemon jelly, only instead of
+taking the juice of three lemons, take the juice of two oranges and
+one lemon, and scrape the orange peel instead of the lemon peel.
+
+Whipped cream is nicer with either of these jellies.
+
+
+Prune Jelly
+
+Wash well a cup of prunes, and cover them with cold water and soak
+overnight.  In the morning put them on the fire in the same water,
+and simmer till so tender that the stones will slip out.  Cut each
+prune in two and sprinkle with sugar as you lay them in the mould;
+pour over them lemon jelly made by the recipe above, and put on ice. 
+Turn out on a pretty dish, and put whipped cream around.
+
+
+Sometimes Margaret colored lemon jelly with red raspberry juice,
+and piled sugared raspberries around the mould.  Lemon jelly is one
+of the best things to put things with; peaches may be used instead
+of prunes, in that rule, or strawberries, with plenty of sugar,
+or bits of pineapple.
+
+
+Fruit Jelly
+
+Make a plain lemon jelly, as before.  Cut up very thin two oranges,
+one banana, six figs, and a handful of white grapes, which you
+have seeded, and sweeten them.  Put in a mould and pour in the jelly;
+as it begins to grow firm you can gently lift the fruit from the
+bottom once or twice.
+
+You can also fill the mould quite full of fruit, and make only half
+the jelly and pour over.  Whipped cream is nice to eat with this.
+
+
+Coffee Jelly
+
+1/2 box of gelatine.
+1/2 cup of cold water.
+1 pint strong hot coffee.
+3/4 cup sugar.
+1/2 pint boiling water.
+
+Put the gelatine in the cold water and soak two minutes, and
+pour over it the coffee, boiling hot.  When it is dissolved,
+put in the sugar and boiling water and strain;  put in little
+individual moulds, and turn out with whipped cream under each
+one.  Or, set in a large mould, and have whipped cream around it.
+
+
+Snow Pudding
+
+1/2 box of gelatine.
+1 pint of cold water.
+3 eggs.
+Juice of three lemons.
+1/2 cup of powdered sugar.
+
+Pour the water over the gelatine and let it stand ten minutes;
+then put the bowl over the fire and stir till it is dissolved,
+and take it off at once.  As soon as it seems nearly cold, beat
+to a froth with the egg-beater.  Beat the whites of the eggs stiffly,
+and add to the gelatine, with the lemon juice and sugar, and mix well. 
+Put in a mould and set on ice.  Make a soft custard by the rule,
+and pour around the pudding when you serve it.
+
+
+Velvet Cream
+
+1/4 box of gelatine.
+1 pint milk.
+2 eggs.
+3 tablespoonfuls of sugar.
+Small teaspoonful of vanilla.
+
+Put the gelatine in the milk and soak fifteen minutes; put
+on the stove and heat till it steams, but do not let it boil;
+stir carefully often, as there is danger of its burning.  Beat
+the yolks of the eggs with the sugar, and put these in the
+custard, and cook till it all thickens and is smooth, but do
+not boil it.  Strain, cool, and add the vanilla, and last fold
+in the beaten whites of the eggs, and put in a mould on the ice.
+
+Preserved peaches laid around this are very nice, or rich
+pineapple, or apricot jam; or a ring of whipped cream, with
+bits of red jelly, make a pretty border.
+
+
+Easy Charlotte Russe
+
+1/4 box gelatine.
+1/2 pint of milk.
+1 pint thick cream.
+1/2 cup powdered sugar.
+1 small teaspoonful vanilla.
+
+Put the gelatine in the milk and stand on the stove till the
+gelatine is dissolved, stirring often.  Then take it off, and beat
+with the egg-beater till cold.  Beat the cream with the egg-beater
+till perfectly stiff, put in the sugar and vanilla, and mix with
+the milk, and set on ice in a mould.  When you wish to use it,
+turn out and put lady-fingers split in halves all around it.
+
+
+
+PUDDING SAUCES
+
+
+Orange Sauce
+
+3 egg-whites.
+1/2 cup powdered sugar.
+Juice of 2 oranges.
+Grated rind.
+
+Beat the egg-whites very stiff, add the sugar, then the grated
+orange-peel, then the juice; beat up lightly and serve at once.
+
+
+Delicious Maple Sauce
+
+2 egg-yolks.
+1/4 cup maple syrup.
+1/2 cup whipped cream.
+
+Beat the yolks very light, putting in a pinch of salt; put in the
+syrup and cook till the spoon coats over when you dip it in;
+then cool and beat in the whipped cream, and serve very cold.
+
+
+Hard Sauce
+
+Beat together a half-cup of powdered sugar and a half-cup of
+butter with a fork till both are light and creamy.  Flavor
+with a teaspoonful of vanilla and put on the ice to harden.
+
+
+Foamy Sauce
+
+1/2 cup butter.
+1/2 cup boiling water.
+1 cup powdered sugar.
+1 teaspoonful vanilla.
+White of one egg.
+
+Rub the butter and sugar to a cream; add vanilla and beat well. 
+When it is time to serve, beat the egg stiff, stir the boiling
+water into the sugar and butter, and then put in the egg and beat
+till foamy, standing it on the stove as you do so, to keep it hot. 
+Serve in the sauce-boat.
+
+
+Grandmother's Sauce
+
+1 cup sugar.
+1/2 cup butter.
+Yolks of two eggs.
+1/4 cup boiling water.
+A dusting of nutmeg.
+
+Cream the butter and sugar, stir in the beaten yolk, and last
+the boiling water.  Beat till foamy, and then dust with nutmeg.
+
+
+Lemon Sauce
+
+White of one egg.
+1/2 cup powdered sugar.
+Juice of half a lemon.
+
+Beat the egg, add the sugar and lemon, and beat again.
+
+
+White Sauce
+
+1 tablespoonful of corn-starch.
+1/2 cup cold water.
+1 cup boiling water.
+1/2 cup powdered sugar.
+Pinch of salt.
+2 whites of eggs.
+1 teaspoonful alons extract.
+
+Dissolve the corn-starch in the cold water, and then add the
+boiling water and sugar and salt, and cook for fifteen minutes,
+stirring all the time.  Take from the fire and fold in the stiffly
+beaten egg-whites with the flavoring, and beat till perfectly cold. 
+Any flavoring will do for this sauce; pistache is very nice.
+
+
+Quick Pudding Sauce
+
+1 egg.
+1/2 cup powdered sugar.
+1 teaspoonful vanilla.
+
+Put the egg in a bowl without separating it and beat till very light;
+then pour in the sugar very slowly, beating all the time; add the
+vanilla and serve at once.
+
+This is a very nice sauce, and so simple to make that Margaret
+learned it among the first of her rules.
+
+
+
+Ice-creams and Ices
+
+
+Margaret had a little ice-cream freezer which was all her own,
+and held only enough for two little girls to eat at a tea-party,
+and this she could pack alone.  When she made ice-cream for all
+the family she had to use the larger freezer, of course, and this
+Bridget helped her pack.  But the same rule was used for either
+the large one or the small.  First break up the ice in a thick bag
+with a hammer until the pieces are as large as eggs, and all
+about the same size.  Then put two big bowls or dippers of this
+into a tub or pail, and add one bowl or dipper of coarse salt,
+and so on, till you have enough, mixing it well with a long-handled
+spoon.  Put the freezer in its pail and put the cover on; then fill
+the space between with the ice and salt till it is full, pressing
+it down as you work.  Let it stand now in a cool place, till
+you know the inside is very cold, and then wipe off the top
+carefully and pour in the cream, which must be very cold, too.
+Put on the top and turn smoothly and slowly till it is stiff,
+which should be fifteen minutes.  Then draw off the water from
+the pail, wipe the top of the cover again, so no salt can get
+in, and take out the dasher, pushing the cream down with a
+spoon from the sides and packing it firmly.  Put a cork in the
+hole in the cover, and put it on tightly.  Mix more ice with a
+little salt; only a cupful to two bowls this time, and pack
+the freezer again up to the top.  Wring out a heavy cloth in
+the salty water you drew off the pail, and cover it over
+tightly with this, and then stand in a cool, dark place till
+you need it; all ice-creams are better for standing two hours.
+
+
+Plain Ice-cream
+
+3 cups of cream.
+1 cup of milk.
+1 small cup of sugar.
+2 teaspoonfuls vanilla.
+
+Put the cream, milk, and sugar on the fire, and stir till the sugar
+dissolves and cream just wrinkles on top; do not let it boil. 
+Take it off, beat it till it is cold, add the vanilla, and freeze.
+
+
+French Ice-cream
+
+1 pint of milk.
+1 cup of cream.
+1 cup of sugar.
+4 eggs.
+1 tablespoonful vanilla.
+1 saltspoonful of salt.
+
+Put the milk on the fire and let it just scald or wrinkle.
+Beat the yolks of the eggs, put in the sugar, and beat again;
+then pour the hot milk into these slowly, and the salt, and put
+it on the fire in the double boiler and let it cook to a nice
+thick cream.  (This is a plain boiled custard, such as you made
+for floating island.)  Take it off and let it cool while you beat
+the whites of the eggs stiff, and then the cup of cream. 
+Put the eggs in first lightly when the custard is entirely cold,
+and then the whipped cream last, and the vanilla, and freeze.
+
+
+Coffee Ice-cream
+
+Make either of these creams, and flavor with half a cup of strong
+coffee in place of vanilla.
+
+
+Chocolate Ice-cream
+
+Make plain ice-cream; melt two squares of chocolate in a little
+saucer over the teakettle.  Mix a little of the milk or cream
+with this, and stir it smooth, and then put it in with the rest. 
+You will need to use a large cup of sugar instead of a small one
+in making this, as the chocolate is not sweetened.
+
+
+Peach Ice-cream
+
+Peel, cut up, and mash a cup of peaches.  Make plain ice-cream, with a
+large cup of sugar, and when it is cold stir in the peaches and freeze.
+
+
+Strawberry Ice-cream
+
+Mix a large cup of berries, mashed and strained carefully so that
+there are no seeds, with the ice-cream, and freeze.
+
+
+The Easiest Ice-cream of All--Vanilla Parfait
+
+1 cup of sugar.
+1 cup of water.
+Whites of three eggs.
+1 pint of cream.
+1 teaspoonful vanilla.
+
+Put the sugar and water in a nice enamelled saucepan and cook it
+without stirring.  You must shake the pan often to prevent its
+burning, but if you stir it, it will make it sugary.  After about
+five minutes hold your spoon up in the air and drop one drop back
+into the saucepan; if a little thread is made which blows off
+to one side, it is done, but if not you must cook till it does. 
+If your fire is very hot it may make the thread in less time,
+so try it every few moments.  Have the whites of your eggs beaten
+very stiff, and slowly pour the syrup into them, beating hard with
+a fork all the time.  You must keep on beating till this is cold. 
+Have ready a pint of thick cream, whipped very stiff, either with a
+Dover egg-beater, or in a little tin cream-churn, and when the egg
+is cold, mix the two lightly and put in the vanilla.  If you have
+a mould with a tight cover, put it in this, but if not, take
+a lard-pail; cover tightly, and stand in a pail on a layer of
+ice and salt, mixed just as for freezing ice-cream, and pile
+more ice and salt all over it, the more the better.  Let this stand
+five hours, or four will do, if necessary, and turn the cream on
+a pretty dish.  After you have made this once it will seem no
+trouble at all to make it.
+
+If your mother would like a change from this recipe sometimes,
+try putting in the yolks of the eggs, well beaten, with the cream,
+and use some other flavoring.
+
+
+Lemon Ice
+
+1 quart of water.
+4 lemons.
+2 1/2 cups sugar.
+1 orange.
+
+Boil the sugar and water for ten minutes; strain it and add the
+juice of the lemons and orange; cool and freeze.
+
+
+Orange Ice
+
+1 quart of water.
+6 oranges.
+1 lemon.
+2 1/2 cups sugar.
+
+Prepare exactly as you did lemon ice.
+
+
+Strawberry Ice
+
+1 quart of water.
+2 1/2 cups sugar.
+1 1/2 cups strawberry juice, strained.  Prepare like lemon ice.
+
+
+Raspberry Ice
+
+1 quart of water.
+2 1/2 cups sugar.
+1 1/2 cups raspberry-juice, strained.  Prepare like lemon ice.
+
+
+Peach Surprise
+
+1 quart of peaches cut up in small bits.
+2 cups of sugar.
+Whites of five eggs.
+
+Do not beat the eggs at all; just mix everything together and
+put in the freezer and stir till stiff; this is very delicious,
+and the easiest thing to make there is.
+
+When Margaret wanted to make her own freezer full of ice-cream,
+she just took a cup of cream and heated it with the sugar,
+and when it was cold put in three drops of vanilla and froze it.
+
+
+
+CAKE
+
+
+Next after the ices in her book, Margaret found the cake to eat
+with them, and first of all there was a rule for some little cakes
+which the smallest girl in the neighborhood used to make all alone.
+
+
+Eleanor's Cakes
+
+1/4 cup of butter.
+1/2 cup of sugar.
+1/4 cup of milk.
+1 egg.
+1 cup flour.
+1 teaspoonful baking-powder.
+1/2 teaspoonful of vanilla.
+
+Rub the butter and sugar to a cream, beat the egg light without
+separating, and put it in next; then the milk, a little at a time;
+mix the baking-powder with the flour and stir in, and last the vanilla. 
+Bake in small scalloped tins, and fill each one only half-full.
+
+
+Grandmother's Little Feather Cake
+
+1 cup of sugar.
+2 tablespoonfuls soft butter.
+1 egg.
+1/2 cup milk and water mixed.
+1 1/2 cups sifted flour.
+1 teaspoonful baking-powder.
+
+Rub the butter and sugar to a cream.  Beat the yolk of the egg stiff
+and put that in; then add part of the milk and water, and part of
+the flour and baking-powder, which has been sifted together;
+next the vanilla, and last the stiff whites of the eggs, not
+stirred in, but just lightly folded in.  If you put them in heavily
+and roughly, cake will always be heavy.  Bake this in a buttered
+biscuit-tin, and cut in squares when cold.  It is nice covered
+with caramel or chocolate frosting.
+
+
+Domino Cake
+
+Make this feather cake and pour it into two pans, so that the
+bottom shall be just covered, and bake it quickly.  When it is done,
+take it out of the pans and frost it, and while the frosting is
+still a little soft, mark it off into dominoes.  When it is
+entirely cold, cut these out, and with a clean paint-brush paint
+little round spots on them with a little melted chocolate,
+to exactly represent the real dominoes.  It is fun to play a game
+with these at a tea-party and eat them up afterwards.
+
+
+Margaret's Own Cake
+
+Margaret's mother named this cake for her, because she liked it so much
+to make it and to eat it.  It is a very nice cake for little girls.
+
+5 eggs.
+1 cup granulated sugar.
+1 cup of flour.
+1 pinch of salt.
+1/2 teaspoonful of lemon-juice, or vanilla.
+
+Separate the eggs, and beat the yolks very light and foamy;
+then put in the sugar which you have sifted, a little at a time,
+and the flour in the same way, but put them in in turn, first sugar,
+then flour, and so on.  Then put in the flavoring, and last fold in
+the whites of the eggs, beaten very stiff.  Bake in a buttered pan.
+
+
+Sponge Cake
+
+4 eggs.
+1 cup powdered sugar.
+1 cup sifted flour.
+1 level teaspoonful baking-powder.
+Juice of half a lemon.
+
+Separate the yolks and whites of the eggs and beat them both very
+light.  Mix the sugar in the yolks and beat again till they are very
+foamy; then put in the stiff whites, and last the flour, sifted
+with baking-powder; then the lemon-juice.  Bake in a buttered
+biscuit-tin.  You can frost and put walnut-halves on top.
+
+
+Velvet Cake
+
+This is a large cake, baked in a roasting-pan; it is very light and
+delicious, and none too large for two luncheons, or for a picnic.
+
+6 eggs.
+2 cups of sugar.
+1 cup of boiling water.
+2 1/2 cups of flour.
+3 teaspoonfuls of baking-powder.
+
+Put the yolks of the eggs in a deep bowl and beat two minutes;
+then put in the sugar, and beat ten minutes, or fifteen, if you
+want it perfect.  Put in the water, a little at a time, and next
+the stiffly beaten whites of the eggs.  Mix the baking-powder and
+flour, put these in next, and add the flavoring last.  This is
+a queer way to mix the cake, but it is right.
+
+
+Easy Fruit-cake
+
+Margaret's Other Aunt begged to have this in the book, because she
+said it was so simple any little girl could make it, and all the
+family could help eat it, as they were especially fond of fruit-cake.
+
+  1 cup butter.
+  1 cup sugar.
+  1 cup molasses.
+  1 cup milk.
+  1 cup currants.
+  1 cup raisins.
+  1 egg.
+  1 teaspoonful soda.
+  2 teaspoonfuls mixed spices.
+  3 cups flour.
+
+Wash and dry the currants.  Buy the seeded raisins and wash these,
+too, and then chop them.  Cream the butter and sugar, add the egg
+beaten well without separating, then the molasses with the soda
+stirred in it, then the milk, then the cinnamon and cloves. 
+Measure the flour, and then take out a half-cup of it, and stir in
+the raisins and currants, to keep them from going to the bottom
+of the cake when it is baked.  Stir these in, add the rest of
+the flour, and beat well.  Bake in two buttered bread-pans.
+
+
+Layer Cake
+
+1 cup sugar.
+1/2 cup water.
+2 eggs.
+2 teaspoonfuls baking-powder.
+1/2 cup butter.
+2 1/2 cups flour.
+Teaspoonful vanilla.
+
+Rub the butter to a cream in a deep bowl, and put in the sugar
+a little at a time, and rub this till it, too, creams.  Then put
+in the beaten yolks of the eggs, and then the water.  Beat the
+egg-whites well, and fold in half, then add the flour, in which
+you have mixed and sifted the baking-powder, and then put in
+the vanilla and the rest of the eggs.
+
+Divide in two layers, or in three if the tins are small, and
+bake till a light brown.
+
+
+
+FILLING FOR LAYER CAKES
+
+
+Nut and Raisin Filling
+
+Make the rule for plain icing, and add a half-cup of chopped raisins
+mixed with half a cup of chopped almonds or English walnuts.
+
+
+Fig Filling
+
+Mix a cup of chopped figs with the same icing.
+
+
+Marshmallow Filling
+
+Chop a quarter of a pound of marshmallows; put them over the
+teakettle to get soft; make a plain icing and beat them in.
+
+
+Maple Filling
+
+2 cups maple syrup.
+Whites of 2 eggs.
+
+Boil the syrup slowly till it makes a thread when you hold it up;
+then add it slowly to your beaten egg-whites, beating till cold.
+
+
+
+Orange Filling
+
+1 cup powdered sugar.
+1 tablespoonful boiling water.
+Grated rind of 1 orange.
+1 tablespoonful orange-juice.
+
+Put the sugar in a bowl, add the rind, then the water and juice,
+and spread at once on the cake.  This icing must be very thick
+when made, and if is seems thin put in more sugar.
+
+
+Caramel Filling
+
+2 cups brown sugar.
+1/2 cup cream or milk.
+Butter the size of an egg.
+1/2 teaspoonful vanilla.
+
+Mix all together and cook till it is smooth and thick.
+
+
+Plain Icing
+
+Put the white of one egg into a bowl with a half-teaspoonful
+of water, and beat till light.  Then stir in a cup of sifted
+powdered sugar, and put on the cake while that is still warm,
+and smooth it over with a wet knife.
+
+
+Chocolate Icing
+
+Melt one square of Baker's chocolate in a saucer over the teakettle,
+and put in two tablespoonfuls of milk and stir till smooth. 
+Add two tablespoonfuls of sugar and a small half-teaspoonful
+of butter, and stir again.  Take it off the stove and put it on
+the cake while both are warm.
+
+
+Caramel Icing
+
+1/2 cup of milk.
+2 cups brown sugar.
+Butter the size of an egg.
+1 teaspoonful of vanilla.
+
+Mix the butter, sugar, and milk, and cook till it is smooth
+and thick, stirring all the time and watching it carefully to
+see that it does not burn; take it off and put in the vanilla,
+and spread while warm on a warm cake.
+
+
+Doughnuts
+
+Margaret's mother did not approve of putting this rule in her
+cook-book, because she did not want Margaret ever to eat rich things;
+but her grandmother said it really must go in, for once in awhile
+very nice doughnuts would not hurt anybody.
+
+1 1/2 cups of sugar.
+1/2 cup of butter.
+3 eggs.
+1 1/2 cups of milk.
+2 teaspoonfuls baking-powder.
+Pinch of salt.
+
+Put in flour enough to make a very soft dough, just as soft as you
+can handle it.  Mix, and put on a slightly floured board and make
+into round balls, or roll out and cut with a cooky cutter with
+a hole in the centre.  Heat two cups of lard with one cup of
+beef suet which you have melted and strained, and heat till it
+browns a bit of bread instantly.  Then drop in three doughnuts,--not
+more, or you will chill the fat, --and when you take them out dry
+on brown paper.  It is much better to use part suet than all lard,
+yet that will do if you have no suet in the house.
+
+
+Oatmeal Macaroons
+
+These little cakes are so like real macaroons that no one
+who had not seen the recipe would guess how they were made.
+
+2 1/2 cups rolled oats.
+2 1/2 teaspoonfuls baking-powder.
+1/2 teaspoonful salt.
+3 even tablespoonfuls butter.
+1 cup sugar.
+3 eggs, beaten separately.
+1 teaspoonful vanilla.
+
+Cream the butter, add the sugar and well beaten egg-yolks,
+then the oatmeal, salt, and baking-powder, then the vanilla,
+and last the whites of the eggs.  Drop in small bits, no larger
+than the end of your finger, on a shallow pan, three inches apart. 
+Bake in a very slow oven till brown, and take from the pan while hot.
+
+
+Peanut Wafers
+
+1 cup of sugar.
+1/2 cup of butter.
+1/2 cup of milk.
+1/2 teaspoonful soda.
+2 cups of flour.
+1 cup chopped peanuts.
+
+Cream the butter and sugar, put the soda in the milk and stir well,
+and put this in next; add the flour and beat well.  Butter a
+baking-pan and spread this evenly over the bottom, and then
+spread the peanuts over all.  Bake till a light brown.
+
+
+Tea-party Cakes
+
+2 squares of Baker's chocolate.
+1 teaspoonful of sugar.
+Bit of butter the size of a pea.
+
+Melt the chocolate over the teakettle and stir in the sugar
+and butter and a couple of drops of vanilla, if you like.
+Take little round crackers, and with a fork roll them quickly
+in this till they are covered; dry on buttered paper.  You can
+also take saltines, or any long, thin  cracker, and spread one
+side with the chocolate.
+
+
+Almond Strips
+
+White of 1 egg.
+1 cup chopped almonds.
+2 tablespoonfuls powdered sugar.
+
+Beat the egg just a little and put in the sugar and almonds;
+spread on thin crackers, and brown in the oven with the door open.
+
+
+
+PIES
+
+
+General Rule
+
+Margaret's mother did not like her to eat pie, but she let
+her learn how to make it, and once in awhile she had a small
+piece.  Here is her rule:
+
+  1 pint of flour.
+  1/4 cup of butter.
+  1/4 cup lard, 1 teaspoonful salt.
+  1/2 cup ice-water.
+
+  Put the flour, butter, lard, and salt in the chopping-bowl and
+chop till well mixed.  Then add the water, a little at a time,
+turning the paste and chopping till smooth, but never touching
+with the hand.  Put a very little flour on the pastry-board and
+lift the crust on this, and with a floured rolling-pin lightly roll
+it out once each way; fold it over and roll again, and do this
+several times till the crust looks even, with no lumps of butter
+showing anywhere.  Put it on a plate and lay it in the ice-chest
+for at least an hour before you use it.
+
+Pie-crust will never be light and nice if you handle it.  Do
+not touch it with your fingers unless it is really necessary.
+When you use it, get everything ready for the pie first, and
+then bring out the crust, roll quickly, and spread over the pie.
+
+In putting the pie in the pan, cut the bottom piece a little
+larger than you want it, as it will shrink.  Sprinkle the tin
+with flour, lay on the crust, and after it has been fitted evenly,
+and is not too tight, cut off the edge.  Put a narrow strip
+of paste all around the edge, and press it together; if you wet
+it with a little water it will stick.  If you wish to be sure
+the filling of the pie will not soak into the under crust,
+brush that over with beaten white of egg.  After you put in
+the filling, fold your top crust together and cut some little
+shutters to let out the steam.  Put on the cover, wet the edges
+so they will stick together, and pinch evenly.
+
+
+Deep Apple Pie, or Apple Tart
+
+Fill a baking-dish with apples, peeled and cut in slices.
+Sprinkle with flour, cinnamon, and plenty of sugar, about half
+a cup.  Put in the oven and bake till the apples are soft, and
+then cool, put on the crust, and bake till brown.  Serve powdered
+sugar and rich cream with this.  All pies cooked in a baking-dish,
+with no crust on the bottom or sides of the dish, are called
+tarts by the English.  They are the best kind of pie.
+
+
+Peach Pie
+
+Line a pie-plate with crust, lay in the peaches, peeled and sliced,
+sprinkle with flour, and then cover with sugar; put on a top crust,
+cut some little slits in it to let out the steam, and cook till brown. 
+Or, make a deep peach tart.
+
+
+French Peach Pie
+
+Put the crust in the pie-pan as before; boil a cup of sugar with
+two tablespoonfuls of water till it threads.  Lay quarters of peaches
+in the paste, around and around, evenly, no one on top of the other. 
+Break ten peach-stones and arrange evenly on top; the pour the
+syrup over, and put a few narrow strips of crust across the pie,
+four each way, and bake.
+
+
+Pumpkin Pie
+
+1 small pumpkin.
+2 1/2 cups of pulp.
+2 cups of milk.
+1 tablespoonful molasses.
+2 eggs.
+1 teaspoonful each of salt, ginger, cinnamon, and butter.
+2 heaping tablespoonfuls of sugar.
+
+Cut the pumpkin in small pieces and take out the seeds and
+remove the peel.  Put the good part over the kettle and steam
+it till it is tender, keeping it covered.  Then you take off
+the cover, and stand the steamer you have cooked it in on the
+back of the stove, till the heat makes the pumpkin nice and dry. 
+Then mash it and put it through the colander.  While it is warm,
+mix in everything in the rule except the eggs; let it cool,
+and put these in last, beating them till light.  Line the pie-tin
+with crust, and pour in the filling and bake.  This rule is
+a very nice one; it makes two pies.
+
+
+Cranberry Pie
+
+Cook a quart of cranberries till tender, with a small cup of
+water; when they have simmered till rather thick, put in a
+heaping cup of sugar and cook five minutes more.  When as
+thick as oatmeal mush, take them off the fire and put through
+the colander; line a tin with crust, fill with berries, put
+strips of crust across, and bake.  A nice plan is to take half
+a cup of raisins and a cup of cranberries for a pie, chopping
+together and cooking with water as before, adding a sprinkling
+of flour and a little vanilla when done.
+
+
+Orange Pie
+
+1 orange.
+1 cup of water.
+1 small cup of sugar.
+2 teaspoonfuls corn-starch.
+Butter the size of a hickory-nut.
+Yolk of one egg.
+
+Grate the rind of the orange, and then squeeze out the juice.
+Beat the yolk of the egg, add the water, with the corn-starch
+stirred in, orange juice and rind and butter, and cook till it
+grows rather thick.  Bake your crust first; then bake the
+orange filling in it;  then beat the white of your egg with
+a tablespoonful of granulated sugar, and put over it and brown.
+This is an especially nice rule.
+
+
+Lemon Pie
+
+Make exactly as you did the orange-pie, but put in a good-sized cup
+of sugar instead of a small one, with a lemon in place of the orange.
+
+
+Tarts
+
+Whenever Margaret made pie she always saved all the bits of the
+crust and rolled them out, and lined patty-pans with them and
+baked them.  She often filled them with raw rice while they baked,
+to keep them in shape, saving the rice when they were done. 
+She filled the shells with jelly, and used the tarts for lunch.
+
+
+
+CANDY
+
+
+Margaret did not wait till she reached the recipes for candy
+at the back of her book before she began to make it.  She made
+it all the way along, whenever another little girl came to
+spend the afternoon, or it was such a rainy day that she could
+not go out.  Nearly always she made molasses candy, because it
+was such fun to pull it, and she used the same rule her mother
+used when she was a little girl.
+
+
+Molasses Candy
+
+2 cups New Orleans molasses.
+1 cup white sugar.
+1 tablespoonful butter.
+1 tablespoonful vinegar.
+1 small teaspoonful soda.
+
+Boil hard twenty minutes, stirring all the time, and cool in
+shallow pans.  If you double the rule you must boil the candy
+five minutes longer.
+
+The best thing about this candy is that it does not stick to
+the fingers, if you let it get quite cool before touching it,
+and pull it in small quantities.  Do not put any butter on
+your fingers, but work fast.
+
+
+Maple Wax
+
+Boil two cups of maple syrup till it hardens when dropped in
+cold water.  Fill a large pan with fresh snow, pack well; keep
+the kettle on the back of the stove, where the syrup will be
+just warm, but will not cook, and fill a small pitcher with
+it, and pour on the snow, a little at a time.  Take it off in
+small pieces with a fork.  If there is no snow, use a cake of ice.
+
+
+Peanut Brittle
+
+Make the molasses candy given above, and stir in a large cup
+of shelled peanuts just before taking it from the fire.  Put
+in shallow, buttered pans.
+
+
+Peppermint Drops
+
+1 cup sugar.
+2 tablespoonfuls of water.
+3 teaspoonfuls of peppermint essence.
+
+Boil the sugar and water till when you drop a little in water
+it will make a firm ball in your fingers.  Then take it off
+the fire and stir in the peppermint, and carefully drop four drops,
+one exactly on top of another, on a buttered platter.  Do not
+put these too near together.
+
+
+Pop-corn Balls
+
+Make half the rule for molasses candy.  Pop a milk-can full of corn,
+and pour in a little candy while it is hot; take up all that sticks
+together and roll in a ball; then pour in more, and so on.
+
+
+Maple Fudge
+
+3 cups brown sugar.
+2 cups maple syrup.
+1 cup of milk.
+1/2 cup of water.
+Butter the size of an egg.
+1 cup English walnut meats, or hickory-nuts.
+
+Boil the sugar and maple syrup till you can make it into a very
+soft ball when you drop it in water; only half as hard as you boil
+molasses candy.  Then put in the milk, water, and butter, and boil
+till when you try in water it makes quite a firm ball in your fingers. 
+Put in the nuts and take off the fire at once, and stir till it
+begins to sugar.  Spread it quickly on buttered pans, and when
+partly cool mark in squares with a knife.
+
+
+Chocolate Fudge
+
+1 cup of milk.
+1 cup of sugar.
+1 pinch of soda.
+3 squares Baker's chocolate.
+Butter the size of an egg.
+
+Put the soda in the milk and scrape the chocolate.  Mix all
+together until when you drop a little in water it will make a
+ball in your fingers.  Take off the fire then, and beat until
+it is a stiff paste, and then spread on a buttered platter.
+Sometimes Margaret added a cup of chopped nuts to this rule,
+putting them in just before she took the fudge off the fire.
+
+
+Cream Walnuts
+
+2 cups of light brown sugar.
+Two-thirds cup of boiling water.
+1 small saltspoonful of cream of tartar.
+1 cup chopped walnuts.
+
+Boil till the syrup makes a thread, then cool till it begins to
+thicken, and stir in the walnuts and drop on buttered paper.
+
+
+Cream Made from Confectioners' Sugar
+
+Take the white of one egg, and measure just as much cold water;
+mix the two well, and stir stiff with confectioners' sugar;
+add a little flavoring, vanilla, or almond, or pistache, and,
+for some candies, color with a tiny speck of fruit paste. 
+This is the beginning of all sorts of cream candy.
+
+
+Candy Potatoes
+
+Make the plain white candy just given, and to it add a tablespoonful
+of cocoanut, and flavor with vanilla.  Make into little balls,
+rather long then round, and with a fork put eyes in them like
+potato eyes.  Roll in cinnamon.  These candies are very quickly made,
+and are excellent for little girls' parties.
+
+
+Chocolate Creams
+
+Make the cream candy into balls, melt three squares of Baker's
+chocolate; put a ball on a little skewer or a fork,
+and dip into the chocolate and lay on buttered paper.
+
+
+Nut Candy
+
+Chop a cup of almonds and mix with the cream candy; make into bars,
+and when cold cut in slices.
+
+
+Walnut Creams
+
+Press two walnut halves on small balls of cream candy, one on
+either side.
+
+
+Creamed Dates
+
+Wash, wipe, and open the dates; remove the stones and put a small
+ball of cream candy into each one.
+
+
+Butter Scotch
+
+3 tablespoonfuls sugar.
+3 tablespoonfuls of molasses.
+2 tablespoonfuls of water.
+1 tablespoonful of butter.
+1 saltspoonful of soda.
+
+Boil all together without stirring till it hardens in water;
+then put in a small teaspoonful of vanilla and pour at once on
+a buttered platter.  When hard break up into squares.
+
+
+Pinoche
+
+1 cup light brown sugar.
+1 cup cream.
+1 cup walnuts, chopped fine.
+Butter the size of a walnut.
+1 teaspoonful vanilla.
+
+Cook the sugar and cream till it makes a ball in water; then
+put in the butter, vanilla, and nuts, and beat till creamy and
+spread on a platter.
+
+
+Betty's Orange Candy
+
+Betty was Margaret's particular friend, so this was her favorite rule:
+
+2 cups sugar.
+Juice of one orange.
+
+Boil till it hardens in water, and then pull it.
+
+
+Creamed Dates, Figs, and Cherries
+
+Make the plain cream candy, as before; wash the dates well,
+open at one side, and take out the stones and press in a ball
+of the candy; leave the side open.  You can sprinkle with
+granulated sugar if you choose.
+
+Cut figs in small pieces, and roll each piece in the cream
+candy till it is hidden.
+
+For the cherries, color the cream candy light pink and make
+into little balls.  On top of each press a candied cherry.
+
+
+Dates with Nuts
+
+Wash and wipe the dates dry, and take out the stones.  Put half
+an English walnut in each and press the edges together; roll in
+granulated sugar.  Small figs may be prepared in the same way.
+
+
+
+MARGARET'S SCHOOL LUNCHEONS
+
+
+As Margaret had to take her luncheon to school with her sometimes,
+she had to learn how to make a good many kinds of sandwiches,
+because she soon grew tired of one or two sorts.
+
+
+Cut the bread very thin and spread lightly with butter, and after
+they are done trim off the crusts neatly, not taking off all the crust,
+but making the two pieces even.  For plain meat sandwiches,
+chop the meat very fine, sprinkle with salt, and spread on the bread;
+if it is too dry, put in a very little cream as you chop the meat.
+
+
+Egg Sandwiches
+
+Make a very little French dressing,--about a teaspoonful of oil,
+a sprinkling of salt, and four drops of lemon juice, or vinegar. 
+Chop a hard-boiled egg very fine, mix with the dressing, and spread.
+
+
+Lettuce Sandwiches
+
+Spread the bread, lay on a lettuce-leaf and cover with French
+dressing, or with mayonnaise.  These sandwiches are about the
+best for school, as they do not get dry.
+
+
+Celery Sandwiches
+
+Chop the celery fine, mix with a French or mayonnaise dressing,
+and spread.
+
+
+Olive Sandwiches
+
+Chop six olives fine, mix with a tiny bit of mayonnaise and spread.
+
+
+Chicken and Celery Sandwiches
+
+Mix chopped celery and chopped chicken, as much of one as the other,
+wet with French or mayonnaise dressing and spread.
+
+
+Nut Sandwiches
+
+Chop the nuts fine and add just enough cream to moisten;
+sprinkle with salt and spread.
+
+
+Sardine Sandwiches
+
+Scrape off all the skin from the sardines, and take out the bones
+and drain them by laying them on brown paper; mash them with a fork,
+and sprinkle with lemon juice, and spread.
+
+
+Tomato and Cheese Sandwiches
+
+Slice a small, firm tomato very thin indeed, and take out all
+the seeds and soft pulp, leaving only the firm part; put one slice
+on the bread, and one thin shaving of cheese over it, and then
+put on bread.  A slice of tomato with a spreading of mayonnaise
+makes a nice sandwich.
+
+
+Cream Cheese and Nut Sandwiches
+
+Spread thin Boston brown bread with just a scraping of butter,
+then spread with cream cheese and cover with nuts; this is a
+delicious sandwich.
+
+
+Sweet Sandwiches
+
+All jams and jellies make good sandwiches, and fresh dates,
+chopped figs, and preserved ginger are also nice.
+
+
+
+Some of Margaret's School Luncheons
+
+
+1. Two Boston brown bread, cream cheese, and nut sandwiches,
+and two white bread and jam; a little round cake; a pear.
+
+2. Two chopped ham sandwiches, two with whole wheat bread
+and peanut-butter; a piece of gingerbread; a peach.
+
+3. Two whole wheat-bread and chopped egg sandwiches with
+French dressing; two crackers spread with jam; three thin
+slices of cold meat, salted; a cup custard; an apple.
+
+4. Two whole wheat sandwiches spread with chopped celery and
+French dressing, two of white bread and sardines; three
+gingersnaps; three figs.
+
+5. Three sandwiches of white bread filled with cooked oysters,
+chopped fine, one of whole wheat with orange marmalade; a few
+pieces of celery, salted, a spice cake; a handful of nuts.
+
+6. Four sandwiches, two of minced chicken moistened with cream,
+two of whole wheat and chopped olives; a little jar of apple-sauce;
+gingerbread.
+
+7. Two date sandwiches, two of chopped cold meat; sugar cookies;
+three olives; an orange.
+
+8. Two fig sandwiches, two whole wheat with chopped celery and
+French dressing; a devilled egg; a little scalloped cake; an apple.
+
+9. Three lettuce sandwiches, one with brown sugar and butter;
+three tiny sweet pickles; ginger cookies; fresh plums.
+
+
+
+
+THE END.
+
+
+
+
+INDEX
+
+
+
+BEVERAGES
+
+
+Chocolate
+Cocoa
+Coffee
+Coffee, French
+Lemonade
+Lemonade with Grape-juice
+Tea
+Tea, Iced
+
+
+
+BREAD
+
+
+Baking Powder Biscuit
+Barneys
+Cornbread, Grandmother's
+Cornbread, Perfect
+Flannel Cakes
+Griddle-cakes
+Griddle-cakes, Sweet Corn
+Milk Toast
+Muffins, Cooking-school
+Popovers
+Toast
+Waffles
+
+
+
+CAKE
+
+
+Almond Strips
+Domino
+Doughnuts
+Eleanor's
+Filling for Layer Cake:
+  Caramel
+  Fig
+  Maple
+  Marshmallow
+  Nut and Raisin
+  Orange
+Frosting:
+  Caramel
+  Chocolate
+  Plain
+Fruit, Easy
+Gingerbread
+Gingerbread, Soft
+Ginger Cookies
+Grandmother's Little Feather Cake
+Grandmother's Sugar Cookies
+Layer
+Margaret's Own
+Oatmeal Macaroons
+Peanut Wafers
+Sponge
+Tea-party
+Velvet
+
+
+
+CANDY
+
+
+Betty's Orange
+Butter Scotch
+Candy Potatoes
+Chocolate Creams
+Chocolate Fudge
+Creamed Dates
+Creamed Dates, Figs and Cherries
+Cream Walnuts
+Cream Made from Confectioners' Sugar
+Dates with Nuts
+Maple Fudge
+Maple Wax
+Molasses
+Nut
+Peanut Brittle
+Peppermint Drops
+Pinoche
+Pop-corn Balls
+Walnut Creams
+
+
+
+CEREALS
+
+
+Corn-meal Mush
+Corn-meal Mush, Fried
+Farina Croquettes
+Hominy
+Rice, Boiled
+Rice Croquettes
+Rice, Fried
+
+
+
+CHEESE
+
+
+Fondu
+Scalloped
+Welsh Rarebit, Easy
+
+
+
+DESSERTS
+
+
+Bread Pudding
+Brown Betty
+Cabinet Pudding
+Charlotte Russe, Easy
+Coffee Jelly
+Cornstarch Pudding, Plain
+Cornstarch Pudding, Chocolate
+Cornstarch Pudding, Cocoanut
+Cottage Pudding
+Custard, Baked
+Custard and Cake
+Custard, Cocoanut
+Floating Island
+Fruit Jelly
+Ice-creams and Ices:
+  Packing the Freezer
+  Chocolate Ice-cream
+  Coffee Ice-cream
+  French Ice-cream
+  Peach Ice-cream
+  Plain Ice-cream
+  Strawberry Ice-cream
+  Lemon Ice
+  Orange Ice
+  Peach Surprise
+  Raspberry Ice
+  Strawberry Ice
+  Vanilla Parfait, the Easiest of All
+Junket
+Lemon Jelly
+Lemon Pudding
+Orange Jelly
+Orange Pudding
+Peach Shortcake
+Prune Jelly
+Prune Whips
+Rice Pudding with Raisins
+Snow Pudding
+Strawberry Shortcake
+Strawberry Shortcake Made with Cake
+Tapioca Pudding
+Pudding Sauces:
+  Foamy
+  Grandmother's
+  Hard
+  Lemon
+  Orange
+  Maple, Delicious
+  Quick
+  White
+Velvet Cream
+
+
+
+EGGS
+
+
+Baked in Little Dishes
+Beds, Eggs in
+Bird's Nests
+Boiled Eggs, Soft
+Bacon, Eggs with
+Cheese, Eggs with
+Creamed Eggs
+Creamed in Baking Dishes
+Creamed on Toast
+Devilled
+Double Cream with Eggs
+Ham and Eggs, Moulded
+Omelette
+Omelette with Mushrooms
+Omelette with Mushrooms and Olives
+Omelette, Spanish
+Poached Eggs
+Poached Eggs with Potted Ham
+Scalloped
+Scrambled
+Scrambled with Parsley
+Scrambled with Chicken
+Scrambled with Tomato
+
+
+
+FISH
+
+
+Codfish Balls
+Crab Meat in Shells
+Creamed Codfish
+Creamed Fish
+Creamed Lobster
+Creamed Salmon
+Mackerel, Salt
+Oysters, Creamed
+Oysters, Panned
+Oyster Pigs in Blankets
+Oysters, Scalloped
+Sardines, Broiled
+Scalloped Lobster or Salmon
+Smelts, Fried
+
+
+
+MEATS
+
+
+Bacon, Broiled
+Chicken or Turkey, Creamed
+Chicken Hash
+Chicken, Pressed
+Chops, Broiled
+Chops, Panned
+Cold
+Corned Beef Hash
+Dried Beef, Frizzled
+Liver and Bacon
+Liver and Bacon on Skewers
+Shepherd's Pie
+Sliced with Gravy
+Soufflé
+Steak, Broiled
+Steak with Bananas
+Veal Cutlet
+Veal Loaf
+
+
+
+PIES
+
+
+Apple Pie or Tart, Deep
+Cranberry
+General Rule
+Lemon
+Orange
+Peach
+Peach Pie, French
+Pumpkin
+Tarts
+
+
+
+POTATOES
+
+
+Cakes
+Creamed
+Hashed Brown
+Mashed
+Saratoga
+Stuffed
+Sweet Potatoes
+  Creamed
+  Fried
+  Scalloped
+
+
+
+SALADS
+
+
+Cabbage
+Cabbage in Green Peppers
+Cauliflower
+Celery
+Celery and Apple
+Chicken
+Egg
+Fish
+Lobster
+Orange or Grapefruit
+Pineapple
+Potato
+String Bean
+Tomato and Lettuce
+Tomato, Stuffed
+Salad Dressings:
+  French
+  Mayonnaise
+
+
+
+SANDWICHES
+
+
+Celery
+Cream Cheese and Nut
+Chicken and Celery
+Egg
+Lettuce
+Nut
+Olive
+Sardine
+Sweet
+Tomato and Cheese
+
+Sauce: Cream or White
+School Luncheons
+
+
+
+SOUPS
+
+
+Cream Soup, General Rule
+Cream of Almonds
+Cream of Clams
+Cream of Corn
+Cream of Green Peas
+Cream of Lima Beans
+Cream of Oysters
+Cream of Potato
+Cream of Spinach
+Cream of Tomato (Tomato Bisque)
+Meat Soups
+  Bouillon, Creamed
+  Extract, Made from
+  Chicken or Turkey
+  Made with Cooked Meat
+Pea, Split
+Plain Meat
+Tomato
+Vegetable, Clear
+
+
+
+               VEGETABLES
+
+
+Asparagus
+Beans, Lima
+Beans, String
+Beets
+Beets, Stuffed
+Cabbage, Creamed
+Corn
+Corn, Canned
+Macaroni
+Onions
+Peas
+Tomatoes, Baked
+Tomatoes, Stewed
+
+
+
+***END OF THE PROJECT GUTENBERG EBOOK A LITTLE COOK BOOK FOR A LITTLE
+GIRL***
+
+
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+\begin{document}
+\thispagestyle{empty}
+\vspace*{10ex}
+\noindent {\small \em The Project Gutenberg eBook, A Little Cook Book for a Little Girl,
+by Caroline French Benton}\\
+\medskip\par\noindent
+{\small This eBook is for the use of anyone anywhere at no cost and with almost
+no restrictions whatsover.  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 {\em www.gutenberg.org}}
+\bigskip\par\noindent
+{\footnotesize
+Title: A Little Cook Book for a Little Girl\\
+Author: Caroline French Benton\\
+Release Date: August 12, 2005 [eBook \#16514]\\
+Language: English\\
+Character set encoding: ISO-8859-1}
+\bigskip\par\noindent
+{\scriptsize *** START OF THE PROJECT GUTENBERG EBOOK\\
+$\phantom{\mbox{\scriptsize *** }}$A LITTLE COOK BOOK FOR A LITTLE GIRL ***}\\
+\medskip\par\noindent
+{\footnotesize\em This eBook was prepared by Stewart A.\ Levin.}
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\thispagestyle{empty}
+\begin{center}
+\setlength{\unitlength}{1.0em}%
+\begin{picture}(45,16)(0,0)
+\put(-0.625,0){\framebox(6.2,7.25){\HUGE A}}
+\put(5.875,5.625){\parbox[t]{15em}{\Huge \noindent LITTLE COOK\linebreak
+BOOK FOR A\linebreak
+LITTLE GIRL\linebreak
+}}
+\end{picture}
+\hspace*{-0.6em}\rule{1.08\textwidth}{0.3ex}\\
+{\small \sc by}\\
+{\small CAROLINE FRENCH BENTON}\\
+{\footnotesize Author of ``Gala Day Luncheons''}\\
+\vspace*{18.5 ex}
+\rule{\textwidth}{0.3ex}\\
+{\small
+BOSTON\hfill\raisebox{0.5ex}{$\bullet$}\hfill THE PAGE\linebreak
+COMPANY\hfill\raisebox{0.5ex}{$\,\bullet$}\hfill PUBLISHERS
+}
+\end{center}
+\newpage
+\thispagestyle{empty}
+\vspace*{18ex}
+\begin{center}
+{\em Copyright, $\mit 1905$}\\
+{\sc By Dana Estes \& Company}\\
+\hstroke\\
+{\em All rights reserved}\\
+\vspace*{18ex}
+{\sc A little cook book}\\
+{\sc for a little girl}\\
+\vspace*{12ex}
+Made in U.S.A.
+\end{center}
+\newpage
+\frontmatter
+\thispagestyle{empty}
+\vspace*{20ex}
+\begin{center}
+                           {\scriptsize FOR}\\
+                {\large \bf Katharine, Monica and Betty}\\
+\smallskip
+                   {\footnotesize THREE LITTLE GIRLS\\
+                     WHO LOVE TO DO\\
+                   ``LITTLE GIRL COOKING''}
+\end{center}
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\thispagestyle{empty}
+\vspace*{30ex}
+\indpar Thanks are due to the editor of {\it Good Housekeeping\/} for
+permission to reproduce the greater part of this book
+from that magazine.
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\markboth{INTRODUCTION}{INTRODUCTION}
+\thispagestyle{plain}
+\vspace*{3ex}
+\begin{center}
+{\Large INTRODUCTION}\\
+\hstroke
+\end{center}
+\indpar
+  Once upon a time there was a little girl named Margaret, and she
+wanted to cook, so she went into the kitchen and tried and tried, but
+she could not understand the cook-books, and she made dreadful messes,
+and spoiled her frocks and burned her fingers till she just had to cry.
+\indpar
+  One day she went to her grandmother and her mother and her Pretty
+Aunt and her Other Aunt, who were all sitting sewing, and asked them to
+tell here about cooking.
+\indpar
+  ``What is a roux,'' she said, ``and what's a mousse and what's an
+entr\'{e}e?  What are timbales and saut\'{e}s and ingredients, and how do you
+mix 'em and how long do you bake 'em?  Won't somebody please tell me all
+about it?''
+\indpar
+  And her Pretty Aunt said, ``See the flour all over that new frock!''
+and her mother said, ``Dear child, you are not old enough to cook yet;''
+and her grandmother said, ``Just wait a year or two, and I'll teach you
+myself;'' and the Other Aunt said, ``Some day you shall go to
+cooking-school and learn everything; you know little girls can't cook.''
+\indpar
+  But Margaret said, ``I don't want to wait till I'm big; I want to
+cook now; and I don't want to do cooking-school cooking, but little girl
+cooking, all by myself.''
+\indpar
+  So she kept on trying to learn, $\!$but she burned her fingers and
+spoiled her dresses worse than ever, and her messes were so bad they had
+to be thrown out, every one of them; and she cried and cried.  And then
+one day her grandmother said, ``It's a shame that child should not learn
+to cook if she really wants to so much;'' and her mother said ``Yes, it is
+a shame, and she shall learn!  Let's get her a small table and some tins
+and aprons, and make a little cook-book all her own out of the old ones
+we wrote for ourselves long ago,---just the plain, easy things anybody
+can make.'' And both her aunts said, ``Do! We will help, and perhaps we
+might put in just a few cooking-school things beside.''
+\indpar
+  It was not long after this that Margaret had a birthday, and she was
+taken to the kitchen to get her presents, which she thought the funniest
+thing in the world.  There they all were, in the middle of the room:
+first her father's present, a little table with a white oilcloth cover
+and casters, which would push right under the big table when it was not
+being used.  Over a chair her grandmother's present, three nice gingham
+aprons, with sleeves and ruffled bibs.  On the little table the presents
+of the aunties, shiny new tins and saucepans, and cups to measure with,
+and spoons, and a toasting-fork, and ever so many things; and then on
+one corner of the table, all by itself, was her mother's present, her
+own little cook-book, with her own name on it, and that was best of all.
+\indpar
+  When Margaret had looked at everything, she set out in a row the big
+bowl and the middle-sized bowl and the little wee bowl, and put the
+scalloped patty-pans around them, and the real egg-beater in front of
+all, just like a picture, and then she read a page in her cook-book, and
+began to believe it was all true.  So she danced for joy, and put on a
+gingham apron and began to cook that very minute, and before another
+birthday she had cooked every single thing in the book.
+\indpar
+  This is Margaret's cook-book.
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\thispagestyle{empty}
+\vspace*{6ex}
+\begin{center}
+{\Large CONTENTS}\\
+\vspace*{2ex}
+\hstroke
+\end{center}
+\smallskip
+{\footnotesize \sc part \hfill page}\linebreak
+\hspace*{0.5em}{\footnotesize \sc $\phantom{\mbox{\footnotesize II}}$I.\hspace*{0.5em}The Things Margaret Made For}\hspace*{3em}\linebreak
+\hspace*{0.5em}$\phantom{\mbox{\footnotesize \sc $\phantom{\mbox{\footnotesize II}}$I.\hspace*{0.5em}}}$\hspace*{0.5em} {\footnotesize \sc Breakfast}\ixfill{\small \pageref{PART_I}}\linebreak
+\hspace*{0.5em}{\footnotesize \sc $\phantom{\mbox{\footnotesize \sc I}}$II.\hspace*{0.5em}The Things She Made For Luncheon}\hspace*{3em}\linebreak
+\hspace*{0.5em}$\phantom{\mbox{\footnotesize \sc $\phantom{\mbox{\footnotesize \sc I}}$II.\hspace*{0.5em}}}$\hspace*{0.5em}{\footnotesize \sc or Supper}\ixfill{\small \pageref{PART_II}}\linebreak
+\hspace*{0.5em}{\footnotesize \sc III.\hspace*{0.5em}The Things She Made For Dinner}\ixfill{\small \pageref{PART_III}}\linebreak
+\newpage
+\thispagestyle{empty}
+\ 
+\mainmatter
+\setcounter{page}{11}
+\thispagestyle{empty}
+\begin{center}
+\vspace*{30ex}
+{\large \bf PART I.}\\
+\ \\
+THE THINGS MARGARET MADE FOR BREAKFAST\label{PART_I}\\
+\end{center}
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\markboth{A LITTLE COOK BOOK}{FOR A LITTLE GIRL}
+\thispagestyle{plain}
+\bigskip
+\begin{center}
+{\Large A LITTLE COOK BOOK}\\
+{\Large FOR A LITTLE GIRL}\\
+\bigskip
+\hstroke
+\end{center}
+\begin{FoodTypeTitle}
+CEREALS\label{CEREALS}
+\end{FoodTypeTitle}
+\ingredient  \mit 1 quart of boiling water.
+\ingredient  \mit 4 tablespoonfuls of cereal.
+\ingredient  \mit 1 teaspoonful of salt.
+\indpar
+  When you are to use a cereal made of oats or wheat, always begin to cook it
+the night before, even if it says on the package that it is not necessary.  Put
+a quart of boiling water in the outside of the double boiler, and another quart
+in the inside, and in this last mix the salt and cereal.  Put the boiler on the
+back of the kitchen range, where it will be hardly cook at all, and let it
+stand all night.  If the fire is to go out, put it on so that it will cook for
+two hours first.  In the morning, if the water in the outside of the boiler
+is cold, fill it up hot, and boil hard for an hour without stirring the
+cereal.  Then turn it out in a hot dish, and send it to the table with a
+pitcher of cream.
+\indpar
+  The rather soft, smooth cereals, such as farina and cream of rice, are to be
+measured in just the same way, but they need not be cooked overnight; only
+put on in a double boil\-er in the morning for an hour.  Margaret's\linebreak mother was
+very particular to have all cereals cooked a long time, because they are
+difficult to digest if they are only partly cooked, even though they look
+and taste as though they were done.
+\begin{RecipeTitle}
+Corn-meal Mush\label{cornmeal_mush}
+\end{RecipeTitle}
+\ingredient  1 quart of boiling water.
+\ingredient  1 teaspoon of salt.
+\ingredient  4 tablespoons of corn-meal.
+\instruction
+  Be sure the water is boiling very hard when you are ready; then put in the
+salt, and pour slowly from your hand the corn-meal, stirring all the time
+till there is not one lump.  Boil this half an hour, and serve with cream.
+Some like a handful of nice plump raisins stirred in, too.  It is better to
+use yellow corn-meal in winter and white in summer.
+\begin{RecipeTitle}
+Fried Corn-meal Mush\label{fried_cornmeal_mush}
+\end{RecipeTitle}
+\instruction
+  Make the corn-meal mush the day before you need it, and when it has cooked
+half an hour put it in a bread-tin and smooth it over; stand away overnight
+to harden.  In the morning turn it out and slice it in pieces half an inch
+thick.  Put two tablespoons of lard or nice drippings in the frying-pan,
+and make it very hot.  Dip each piece of mush into a pan of flour, and
+shake off all except a coating of this.  Put the pieces, a few at a time,
+into the hot fat, and cook till they are brown; have ready a heavy brown
+paper on a flat dish in the oven, and as you take out the mush lay it on
+this, so that the paper will absorb the grease.  When all are cooked put
+the pieces on a hot platter, and have a pitcher of maple syrup ready to
+send to the table with them.
+\indpar
+  Another way to cook corn-meal mush is to have a kettle of hot fat ready,
+and after flouring the pieces drop them into the fat and cook like
+doughnuts.  The pieces have to be rather smaller to cook in this way
+than in the other.
+\begin{RecipeTitle}
+Boiled Rice\label{boiled_rice}
+\end{RecipeTitle}
+\ingredient  1 cup of rice.
+\ingredient  2 cups of boiling water.
+\ingredient  1 teaspoonful of salt.
+\instruction
+  Pick the rice over, taking out all the bits of brown husk; fill the
+outside of the double boiler with hot water, and put in the rice, salt,
+and water, and cook forty minutes, but do not stir it.  Then take off the
+cover from the boiler, and very gently, without stirring, turn over the
+rice with a fork; put the dish in the oven without the cover, and let it
+stand and dry for ten minutes.  Then turn it from the boiler into a hot
+dish, and cover.  Have cream to eat on it.  If any rice is left over from
+breakfast, use it the next morning as---
+\begin{RecipeTitle}
+Fried Rice\label{fried_rice} 
+\end{RecipeTitle}
+\instruction
+  Press it into a pan, just as you did the mush, and let it stand
+overnight; the next morning slice it, dip it in flour, and fry, either
+in the pan or in the deep fat in the kettle, just as you did the mush.
+\begin{RecipeTitle}
+Farina Croquettes\label{farina_croquettes}
+\end{RecipeTitle}
+\instruction
+  When farina has been left from breakfast, take it while still warm
+and beat into a pint of it the beaten yolks of two eggs.  Let it then
+get cold, and at luncheon-time make it into round balls; dip each one
+first into the beaten yolk of an egg mixed with a tablespoonful of cold
+water, and then into smooth, sifted bread-crumbs; have ready a kettle
+of very hot fat, and drop in three at a time, or, if you have a wire
+basket, put three in this and sink into the fat till they are brown.
+Serve in a pyramid, on a napkin, and pass scraped maple sugar with them.
+\indpar
+  Margaret's mother used to have no cereal at breakfast sometimes, and
+have these croquettes as a last course instead, and every one liked them
+very much.
+\begin{RecipeTitle}
+Rice Croquettes\label{rice_croquettes}
+\end{RecipeTitle}
+\ingredient  1 cup of milk.
+\ingredient  Yolk of one egg.
+\ingredient  \OneQuarter cup of rice.
+\ingredient  1 large tablespoonful of powdered sugar.
+\ingredient  Small half-teaspoonful of salt.
+\ingredient  \OneHalf cup of raisins and currants, mixed.
+\ingredient  \OneHalf teaspoonful of vanilla.
+\instruction
+  Wash the rice and put in a double boiler with the milk, salt and
+sugar and cook till very thick; beat the yolks of the eggs and stir into
+the rice, and beat till smooth.  Sprinkle the washed raisins and currants
+with flour, and roll them in it and mix these in, and last the vanilla.
+Turn out on a platter, and let all get very cold.  Then make into
+pyramids, dip in the yolk of an egg mixed with a tablespoonful of water,
+and then into sifted bread-crumbs, and fry in a deep kettle of boiling
+fat, using a wire basket.  As you take these from the fat, put them on
+paper in the oven with the door open.  When all are done, put them on a
+hot platter and sift powdered sugar over them, and put a bit of red
+jelly on top of each.  This is a nice dessert for luncheon.  All white
+cereals may be made into croquettes; if they are for breakfast, do not
+sweeten them, but for luncheon use the rule just given, with or without
+raisins and currants.
+\begin{RecipeTitle}
+Hominy\label{hominy}
+\end{RecipeTitle}
+\instruction
+  Cook this just as you did the rice, drying it in the oven; serve one
+morning plain, as cereal, with cream, and then next morning fried, with
+maple syrup, after the rest of the meal.  Fried hominy is always nice
+to put around a dish of fried chicken or roast game, and it looks
+especially well if, instead of being sliced, it is cut out into fancy
+shapes with a cooky-cutter.
+\indpar
+  After Margaret had learned to cook all kinds of cereals, she went on
+to the next thing in her cook-book.
+\bigskip
+\begin{FoodTypeTitle}
+EGGS\label{EGGS}
+\end{FoodTypeTitle}
+\vspace*{-3.0ex}
+\begin{RecipeTitle}
+Soft Boiled\label{soft_boiled_eggs}
+\end{RecipeTitle}
+\instruction
+  Put six eggs in a baking-dish and cover them with boiling water; put
+a cover on and let them stand where they will keep hot, but not cook,
+for ten minutes, or, if the family likes them well done, twelve minutes.
+They will be perfectly cooked,\ \  but not tough,\ \  soft and creamy all the
+way through.
+\instruction
+  Another way to cook them is this:
+\instruction
+  Put the eggs in a kettle of cold water on the stove, and the moment
+the water boils take them up, and they will be just done.  An easy way
+to take them up all at once is to put them in a wire basket, and sink
+this under the water.  A good way to serve boiled eggs is to crumple
+up a fresh napkin in a deep dish, which has been made very hot, and lay
+the eggs in the folds of the napkin; this prevents their breaking, and
+keeps them warm.\pagebreak[2]
+\begin{RecipeTitle}
+Poached Eggs\label{poached_eggs}
+\end{RecipeTitle}
+\instruction
+  Take a pan which is not more than three inches deep, and put in as
+many muffin-rings as you wish to cook eggs.  Pour in boiling water till
+the rings are half covered, and scatter half a teaspoonful of salt in
+the water.  Let it boil up once, and then draw the pan to the edge of
+the stove, where the water will not boil again.  Take a cup, break one
+egg in it, and gently slide this into a ring, and so on till all are
+full.  While they are cooking, take some toast and cut it into round
+pieces with the biscuit cutter; wet these a very little with boiling
+water, and butter them.  When the eggs have cooked twelve minutes,
+take a cake-turner and slip it under one egg with its ring, and lift
+the two together on to a piece of toast, and then take off the ring;
+and so on with all the eggs.  Shake a very little salt and pepper
+over the dish, and put parsley around the edge.  Sometimes a little
+chopped parsley is nice to put over the eggs, too.
+\begin{RecipeTitle}
+Poached Eggs with Potted Ham\label{poached_eggs_with_potted_ham}
+\end{RecipeTitle}
+\instruction
+  Make the rounds of toast and poach the eggs as before.  Make a white
+sauce in this way: melt a tablespoonful of butter, and when it bubbles
+put in a tablespoonful of flour; shake well, and add a cup of hot milk
+and a small half-teaspoonful of salt; cook till smooth.  Moisten each
+round of toast with a very little boiling water, and spread with some
+of the potted ham which comes in little tin cans; lay a poached egg on
+each round, and put a teaspoonful of white sauce on each egg.
+\instruction
+  If you have no potted ham in the house, but have plain boiled ham,
+put this through the meat-chopper till you have half a cupful, put in
+a heaping teaspoonful of the sauce, a saltspoonful of dry mustard,
+and a pinch of red pepper, and it will do just as well.
+\begin{RecipeTitle}
+Scrambled Eggs\label{scrambled_eggs}
+\end{RecipeTitle}
+\ingredient  4 eggs.
+\ingredient  2 tablespoonfuls of milk.
+\ingredient  \OneHalf teaspoonful of salt.
+\instruction
+  Put the eggs in a bowl and stir till they are well mixed; add the
+milk and salt.  Make the frying-pan very hot, and put a tablespoonful
+of butter in it; when it melts, shake it well from side to side, till
+all the bottom of the pan is covered.  Put in the eggs and stir them,
+scraping them off the bottom of the pan until they begin to get a
+little firm; then draw the pan to the edge of the stove, and scrape up
+from the bottom all the time till the whole looks alike, creamy and
+firm, but not hard.  Put them in a hot, covered dish.
+\begin{RecipeTitle}
+Scrambled Eggs with Parsley\label{scrambled_eggs_with_parsley}
+\end{RecipeTitle}
+\instruction
+  Chop enough parsley to make a teaspoonful, and mince half as much
+onion.  Put the onion in the butter when you heat the pan, and cook
+the eggs in it; when you are nearly ready to take the eggs off the fire,
+put in the parsley.
+\indpar\ \indpar
+  After Margaret had learned to make these perfectly, she began to mix
+other things with the eggs.
+\begin{RecipeTitle}
+Scrambled Eggs with Tomato\label{scrambled_eggs_with_tomato}
+\end{RecipeTitle}
+\instruction
+  When Margaret found a cupful of tomato in the refrigerator, she would
+take that, add a half-teaspoonful of salt, two shakes of pepper, and a
+teaspoonful of chopped parsley, and simmer it all on the fire for
+five minutes; then she would cook half a teaspoonful of minced onion
+in the butter in the hot frying-pan as before, and turn in the eggs,
+and when they were beginning to grow firm, put in the tomato.  In
+summer-time she often cut up two fresh tomatoes and stewed them down
+to a cupful, instead of using the canned.
+\begin{RecipeTitle}
+Scrambled Eggs with Chicken\label{scrambled_eggs_with_chicken}
+\end{RecipeTitle}
+\instruction
+  Chop fine a cup of cold chicken, or any light-colored meat, and heat
+it with a tablespoonful of water, a half-teaspoonful of salt, two shakes
+of pepper, and a teaspoonful of chopped parsley.  Cook a half-teaspoonful
+of minced onion in the butter you put in the hot frying-pan, and turn
+in the eggs, and when they set mix in the chicken.
+\instruction
+  Sometimes Margaret used both the tomato filling and the chicken in the
+eggs, when she wanted to make a large dish.
+\begin{RecipeTitle}
+Creamed Eggs\label{creamed_eggs}
+\end{RecipeTitle}
+\instruction
+  Cook six eggs twenty minutes, and while they are on the fire make a
+cup of white sauce, as before: one tablespoonful of butter, melted,
+one of flour, one cup of hot milk, a little salt; cook till smooth.
+Peel the eggs and cut the whites into pieces as large as the tip of your
+finger, and put the yolks through the potato-ricer.  Mix the eggs white
+with the sauce, and put in a hot dish, with the yellow yolks over the
+top.  Or, put the whites on pieces of toast, which you have dipped in
+part of the white sauce, and put the yolks on top, and serve on a small
+platter.
+\instruction
+  Another nice way to cream eggs is this:  Cook them till hard, and cut
+them all up into bits.  Make the white sauce, and into it stir the
+beaten yolk of one egg, just after taking it from the fire.  Mix the
+eggs with this, and put in a hot dish or on toast.  You can sprinkle
+grated cheese over this sometimes, for a change.
+\begin{RecipeTitle}
+Creamed Eggs in Baking-Dishes\label{creamed_eggs_in_baking_dishes}
+\end{RecipeTitle}
+\instruction
+  Cut six hard-boiled eggs up into bits, mix with a cup of white sauce,
+and put in small baking-dishes which you have buttered.  Cover over
+with fine, sifted bread-crumbs, and dot with bits of butter, about
+four to each dish, and brown in the oven.  Stick a bit of parsley in
+the top of each, and put each dish on a plate, to serve.
+\begin{RecipeTitle}
+Birds' Nests\label{birds_nests}
+\end{RecipeTitle}
+\instruction
+  Sometimes when she wanted something very pretty for breakfast,
+Margaret used this rule:
+\instruction
+  Open six eggs, putting the whites together in one large bowl, and
+the yolks in six cups on the kitchen table.  Beat the whites till they
+are stiff, putting in half a teaspoonful of salt just at the last.
+Divide the whites, putting them into six patty-pans, or small
+baking-dishes.  Make a little hole or nest in the middle of each,
+and slip one yolk carefully from the cup into the place.  Sprinkle a
+little salt and pepper over them, and put a bit of butter on top,
+and put the dishes into a pan and set in the oven till the egg-whites
+are a little brown.
+\begin{RecipeTitle}
+Omelette\label{omelette}
+\end{RecipeTitle}
+\instruction
+  Making an omelette seems rather a difficult thing for a little girl,
+but Margaret made hers in a very easy way.  Her rule said:
+\instruction
+  Break four eggs separately.  Beat the whites till they are stiff,
+and then wash and wipe dry the egg-beater, and beat the yolks till they
+foam, and then put in half a teaspoonful of salt.  Pour the yolks over
+the whites, and mix gently with a large spoon.  Have a cake-griddle
+hot, with a piece of butter melted on it and spread over the whole
+surface; pour the eggs on and let them cook for a moment.  The take
+a cake-turner and slip under an edge, and look to see if the middle is
+getting brown, because the color comes there first.  When it is a nice
+even color, slip the turner well under, and turn the omelette half
+over, covering one part with the other, and then slip the whole off
+on a hot platter.  Bridget had to show Margaret how to manage this
+the first time, but after that she could do it alone.
+\begin{RecipeTitle}
+Spanish Omelette\label{spanish_omelette}
+\end{RecipeTitle}
+\ingredient  1 cup of cooked tomato.
+\ingredient  1 green pepper.
+\ingredient  1 slice of onion.
+\ingredient  1 teaspoonful of chopped parsley.
+\ingredient  1 teaspoonful salt.
+\ingredient  3 shakes of pepper.
+\instruction
+  Cut the green pepper in half and take out all the seeds; mix with
+the tomato, and cook all together with the seasoning for five minutes.
+Make an omelette by the last rule while the tomato is cooking, and
+when it is done, just before you fold it over, put in the tomato.
+\begin{RecipeTitle}
+Omelette with Mushrooms\label{omelette_with_mushrooms}
+\end{RecipeTitle}
+\instruction
+  Take a can of mushrooms and slice half of them into thin pieces.
+Make a cup of very rich white sauce, using cream instead of milk,
+and cook the mushrooms in it for one minute.  Make the omelette as
+before, and spread with the sauce when you turn it over.
+\begin{RecipeTitle}
+Omelette with Mushrooms and Olives\label{omelette_with_mushrooms_and_olives}
+\end{RecipeTitle}
+\instruction
+  This was a very delicious dish, and Margaret only made it for
+company.  She prepared the mushrooms just as in the rule above,
+and added twelve olives, cut into small pieces, and spread the
+omelette with the whole when she turned it.
+\begin{RecipeTitle}
+Eggs Baked in Little Dishes\label{eggs_baked_in_little_dishes}
+\end{RecipeTitle}
+\instruction
+  Margaret's mother had some pretty little dishes with handles,
+brown on the outside and white inside.  These Margaret buttered,
+and put one egg in each, sprinkling with salt, pepper, and butter,
+with a little parsley.  She put the dishes in the oven till the eggs
+were firm, and served them in the small dishes, one on each plate.
+\begin{RecipeTitle}
+Eggs with Cheese\label{eggs_with_cheese}
+\end{RecipeTitle}
+\ingredient  6 eggs.
+\ingredient  2 heaping tablespoonfuls Parmesan cheese.
+\ingredient  \OneHalf teaspoonful salt.
+\ingredient  Pinch of red pepper.
+\instruction
+  Beat the eggs without separating till light and foamy, and then
+add the cheese, salt, and pepper.  Put a tablespoonful of butter in
+the frying-pan, and when it is hot put in the eggs, and stir till
+smooth and firm.  Serve on small pieces of buttered toast.
+\instruction
+  Parmesan cheese is very nice to use in cooking; it comes in bottles,
+all ready grated to use.
+\begin{RecipeTitle}
+Eggs with Bacon\label{eggs_with_bacon}
+\end{RecipeTitle}
+\instruction
+  Take some bacon and put in a hot frying-pan, and cook till it crisps.
+Then lift it out on a hot dish and put in the oven.  Break six eggs
+in separate cups, and slide them carefully into the fat left in the
+pan, and let them cook till they are rather firm and the bottom is
+brown.  Then take a cake-turner and take them out carefully, and put
+in the middle of the dish, and arrange the bacon all around, with
+parsley on the edge.
+\begin{RecipeTitle}
+Ham and Eggs, Moulded\label{moulded_ham_and_eggs}
+\end{RecipeTitle}
+\instruction
+  Take small, deep tins, such as are used for timbales, and butter
+them.  Make one cup of white sauce; take a cup of cold boiled ham
+which has been put through the meat-chopper, and mix with a
+tablespoonful of white sauce and one egg, slightly beaten.  Press
+this like a lining into the tins, and then gently drop a raw egg
+in the centre of each.  Stand them in a pan of boiling water in the
+oven till the eggs are firm,---about ten minutes,---and turn
+out on a round platter.  Put around them the rest of the white sauce.
+You can stand the little moulds on circles of toast if you wish.
+This rule was given Margaret by her Pretty Aunt, who got it at
+cooking-school; it sounded harder than it really was, and after
+trying it once Margaret often used it.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}\pagebreak[2]
+\begin{FoodTypeTitle}
+FISH\label{FISH}
+\end{FoodTypeTitle}
+\indpar
+  One day some small, cunning little fish came home from market,
+and Margaret felt sure they must be meant for her to cook.  They
+were called smelts, and, on looking, she found a rule for cooking
+them, just as she had expected.
+\begin{RecipeTitle}
+Fried Smelts\label{fried_smelts}
+\end{RecipeTitle}
+\instruction
+  Put a deep kettle on the fire, with two cups of lard in it, to
+get it very hot.  Wipe each smelt inside and out with a clean wet
+cloth, and then with a dry one.  Have a saucer of flour mixed
+with a teaspoonful of salt, and another saucer of milk.  Put the
+tail of each smelt through its gills---that is, the opening near
+its mouth.  Then roll the smelts first in milk and then in flour,
+and shake off any lumps.  Throw a bit of bread into the fat in the
+kettle, and see if it turns brown quickly; it does if the fat is
+hot enough, but if not you must wait.  Put four smelts in the wire
+basket, and stand it in the fat, so that the fish are entirely
+covered, for only half a minute, or till you can count thirty.
+As you take them out of the kettle, lay them on heavy brown paper
+on a pan in the oven, to drain and keep hot, and leave the door
+open till all are done.  Lay a folded napkin on a long, narrow
+platter, and arrange the fishes in two rows, with slices of lemon
+and parsley on the sides.
+\begin{RecipeTitle}
+Fish-balls\label{fish_balls}
+\end{RecipeTitle}
+\instruction
+  One morning there was quite a good deal of cold mashed potato
+in the ice-box, so Margaret decided to have fish-balls for
+breakfast.  Her rule said:  Take a box of prepared codfish and
+put it in a colander and pour a quart of boiling water through
+it, stirring it as you do so.  Let it drain while you heat two
+cups of mashed potato in a double boiler, with half a cup of hot
+milk, beating and stirring till it is smooth.  Squeeze the water
+from the codfish and mix with the potato.  Beat one egg without
+separating it, and put this in, too, with a very little pepper,
+and beat it all well.  Turn it out on a floured board, and make
+into small balls, rolling each one in flour as it is done, and
+brushing off most of the flour afterward.  Have ready a kettle of
+hot lard, just as for smelts, and drop in three or four of the
+balls at one time, and cook till light brown.  Lift them out on
+a paper in the oven, and let them keep hot while you cook the
+rest.  Serve with parsley on a hot platter.
+\begin{RecipeTitle}
+Creamed Codfish\label{creamed_codfish}
+\end{RecipeTitle}
+\instruction
+  Pour boiling water over a package of prepared codfish in the
+colander and drain it.  Heat a frying-pan, and, while you are
+waiting, beat the yolk of an egg.  Squeeze the water from the
+fish.  Put one tablespoonful of butter in a hot pan, and when it
+bubbles put in two tablespoonfuls of flour, and stir and rub till
+all is smooth.  Pour in slowly a pint of hot milk, and mix well,
+rubbing in the flour and butter till there is not a single lump.
+Then stir in the fish with a little pepper, and when it boils
+put in the egg.  Stir it all up once, and it is done.  Put in a
+hot covered dish, or on slices of buttered toast.
+\begin{RecipeTitle}
+Salt Mackerel\label{salt_mackerel}
+\end{RecipeTitle}
+\instruction
+  This\, was\, a\, dish Margaret's grandmother liked so much that they
+had\, it every little while, even though it was old-fashioned.
+\instruction
+  Put the mackerel into a large pan of cold water with the skin
+up, and soak it all one afternoon and night, changing the water
+four times.  In the morning put it in a pan on the fire with enough
+water to cover it, and drop in a slice of onion, minced fine, a
+teaspoonful of vinegar, and a sprig of parsley.  Simmer it twenty
+minutes,---that is, let it just bubble slowly,---and while it
+is cooking make a cup of white sauce as before: one tablespoonful
+of butter, melted, one tablespoonful of flour, one cup of hot milk,
+a little salt.  Cook till smooth.  Take up the fish and pour off
+all the water; place it on a hot platter and pour the sauce over it.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}
+\begin{FoodTypeTitle}
+MEATS\label{MEATS}
+\end{FoodTypeTitle}
+\indpar
+  When it came to cooking meat for breakfast, Margaret thought she
+had better take first what looked easiest, so she chose---
+\begin{RecipeTitle}
+Corned Beef Hash\label{corned_beef_hash}
+\end{RecipeTitle}
+\ingredient  1 pint of chopped corned beef.
+\ingredient  1 pint of cold boiled potatoes.
+\ingredient  1 cup of clear soup, or one cup of cold water.
+\ingredient  1 tablespoonful of butter.
+\ingredient  1 teaspoonful of finely minced onion.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  3 shakes of pepper.
+\instruction
+  Mix all together.  Have a hot frying-pan, and in it put a
+tablespoonful of butter or nice fat, and when it bubbles shake it
+all around the pan.  Put in the hash and cook it till dry, stirring
+it often and scraping it from the bottom of the pan.  When none of
+the soup or water runs out when you lift a spoonful, and when it
+seems steaming hot, you can send it to the table in a hot dish,
+with parsley around it.  Or you can let it cook without stirring
+till there is a nice brown crust on the bottom, when you can
+double it over as you would an omelette.  Or you can make a pyramid
+of the hash in the middle of a round platter, and put poached eggs
+in a circle around it.
+\instruction
+  Many people like one small cold boiled beet cut up fine in corned
+beef hash, and sometimes for a change you can put this in before
+you put it in the frying-pan.
+\begin{RecipeTitle}
+Broiled Bacon\label{broiled_bacon} 
+\end{RecipeTitle}
+\instruction
+  Margaret's mother believed there was only one very nice way to
+cook bacon.  It was like this:  Slice the bacon very, very thin,
+and cut off the rind.  Put the slices close together in a wire
+broiler, and lay this over a shallow pan in a very hot oven for
+about three minutes.  If it is brown on top, then you can turn the
+broiler over, but if not, wait a moment longer.  When both sides
+are toasted, lay it on a hot platter and put sprigs of parsley
+around.  This is much nicer than bacon cooked in the frying-pan
+or over coals, for it is neither greasy nor smoky, but pink
+and light brown, and crisp and delicious, and good for sick people
+and little children and everybody.
+\begin{RecipeTitle}
+Broiled Chops\label{broiled_chops}
+\end{RecipeTitle}
+\instruction
+  Wipe off the chops with a clean wet cloth and trim off the edges;
+if very fat cut rather close to the meat.  Rub the wire broiler
+with some of the fat, so that the chops will not stick.  Lay in
+the chops and put over a clear, red fire without flame, and toast
+one side first and then the other; do this till they are brown.
+Lay on a hot platter, and dust both sides with salt and a tiny bit
+of pepper.  Put bits of lemon and parsley around, and send to the
+table hot.
+\begin{RecipeTitle}
+Panned Chops\label{panned_chops}
+\end{RecipeTitle}
+\instruction  If the fire is not clear so that you cannot broil the chops, you
+must pan them.  Take a frying-pan and make it very hot indeed; then
+lay in the chops, which you have wiped and trimmed, and cook one
+side very quickly, and then the other, and after that let them cook
+more slowly.  When they are done,---you can tell by picking open
+a little place in one with a fork and looking on the inside,---
+put them on a platter as before, with pepper and salt.  If they
+are at all greasy,  put on brown paper in the oven first, to drain,
+leaving the door of the oven open.  Be careful not to let them
+get cold.
+\begin{RecipeTitle}
+Liver and Bacon\label{liver_and_bacon}
+\end{RecipeTitle}
+\instruction
+  Buy half a pound of calf's liver and half a pound of bacon.  Cut
+the liver in thin slices and pour boiling water over it, and then
+wipe each slice dry.  Slice the bacon very thin and cut off the
+rind; put this in a hot frying-pan and cook very quickly, turning
+it once or twice.  Just as soon as it is brown take it out and lay
+it on brown paper in the oven in a pan.  Take a saucer of flour and
+mix in it a teaspoonful of salt and a very little pepper; dip the
+slices of liver in this, one at a time, and shake them free of lumps.
+Lay them in the hot fat of the bacon in the pan and fry till brown.
+Have a hot platter ready, and lay the slices of liver in a nice
+row on it, and then put one slice of bacon on each slice of liver.
+Put parsley all around, and sometimes use slices of lemon, too,
+for a change.
+\begin{RecipeTitle}
+Liver and Bacon on Skewers\label{liver_and_bacon_on_skewers}
+\end{RecipeTitle}
+\instruction
+  Get from the butcher half a dozen small wooden skewers, and
+prepare the liver and bacon as you did for frying, scalding,
+dipping the liver in flour, and taking the rind off the bacon.
+Make three slices of toast, cut into strips, and put in the oven
+to keep hot.  Cut up both liver and bacon into pieces the size
+of a fifty-cent piece and put them on the skewers, first one of
+the liver and then one of the bacon, and so on, about six of each.
+Put these in the hot frying-pan and turn them over till they are
+brown.  Then lay one skewer on each strip of toast, and put lemon
+and parsley around.  You can also put large oysters on the skewers
+with pieces of bacon, and cook in the same way.
+\begin{RecipeTitle}
+Broiled Steak\label{broiled_steak}
+\end{RecipeTitle}
+\instruction
+  See that the fire is clear and red, without flames.  Trim off
+most of the fat from the steak, and rub the wires of the broiler
+with it and heat it over the coals.  Then put in the meat and
+turn over and over as it cooks, and be careful not to let it take
+fire.  When brown, put it on a hot platter, dust over with salt
+and a very little pepper, and dot it with tiny lumps of butter.
+Put parsley around.  Steak ought to be pink inside; not brown
+and not red.  Put a fork in as you did with the chops, and twist
+in a little, and you can see when it gets the right color.
+\begin{RecipeTitle}
+Steak with Bananas\label{steak_with_bananas}
+\end{RecipeTitle}
+\instruction
+  Peel one banana and slice in round pieces, and while the steak
+is cooking fry them in a little hot butter till they are brown.
+After the meat is on the platter, lay these pieces over it,
+arranging them prettily, and put the parsley around as before.
+Bananas are very nice with steak.\pagebreak[4]
+\begin{RecipeTitle}
+Frizzled Dried Beef\label{frizzled_dried_beef}
+\end{RecipeTitle}
+\instruction
+  Take half a pound of dried beef, shaved very thin.  Chop it fine
+and pull out the strings.  Put a large tablespoonful of butter in
+the frying-pan, and when it bubbles put in the meat.  Stir till it
+begins to get brown, and then sprinkle in one tablespoonful of flour
+and stir again, and then put in one cup of hot milk.  Shake in a
+little pepper, but no salt.  As soon as it boils up once, it is
+done, and you can put it in a hot covered dish.  If you like a
+change, stir in sometimes two beaten eggs in the milk instead of
+using it plain.
+\begin{RecipeTitle}
+Veal Cutlet\label{veal_cutlet}
+\end{RecipeTitle}
+\instruction
+  Wipe off the meat with a clean wet cloth, and then with one that
+is dry.  Dust it over with salt, pepper, and flour.  Put a tablespoonful
+of nice dripping in a hot frying-pan, and let it heat till it smokes
+a little.  Lay in the meat and cook till brown, turning it over twice
+as it cooks.  Look in the inside and see if it is brown, for cutlet
+must not be eaten red or pink inside.  Put in a hot oven and cover it
+up while you make the gravy, by putting one tablespoonful of flour
+into the hot fat in the pan, stirring it till it is brown.  Then
+put in a cup of boiling water, half a teaspoonful of salt, and a
+very little pepper; put this through the wire sieve, pressing it
+with a spoon, and turn over the meat.  Put parsley around the cutlet,
+and send hot to the table.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}
+\medskip
+\indpar
+  Margaret's father said he could not possibly manage without
+potatoes for breakfast, so sometimes Margaret let Bridget cook
+the cereal and meat, while she made something nice out of the
+cold potatoes she found in the cupboard.
+\begin{RecipeTitle}
+Creamed Potatoes\label{creamed_potatoes}
+\end{RecipeTitle}
+\instruction
+  Cut cold boiled potatoes into pieces as large as the end of your
+finger; put them into a pan on the back of the stove with enough milk
+to cover them, and let them stand till they have drunk up all the
+milk; perhaps they will slowly cook a little as they do this, but
+that will do no harm.  In another saucepan or in the frying-pan
+put a tablespoonful of butter, and when it bubbles put in a
+tablespoonful of flour, and stir till they melt together; then
+put in two cups of hot milk, and stir till it is all smooth.  Put
+in one teaspoonful of salt, and last the potatoes, but stir them
+only once while they cook, for fear of breaking them.  Add one
+teaspoonful of chopped parsley, and put them in a hot covered dish.
+You can make another sort of potatoes when you have finished
+creaming them in this way, by putting a layer of them in a deep
+buttered baking-dish, with a layer of white sauce over the top,
+and break-crumbs and bits of butter for a crust.  Brown well in a
+hot oven.  When you do this, remember to make the sauce with three
+cups of milk and two tablespoonfuls of flour and two of butter,
+and then you will have enough for everything.
+\begin{RecipeTitle}
+Hashed Browned Potatoes\label{hashed_browned_potatoes}
+\end{RecipeTitle}
+\instruction
+  Chop four cold potatoes fine, and add one teaspoonful of salt
+and a very little pepper.  Put a tablespoonful of butter in the
+frying-pan, and turn it so it runs all over;  when it bubbles
+put in the potatoes, and smooth them evenly over the pan.  Cook
+till they are brown and crusty on the bottom; then put in a
+teaspoonful of chopped parsley, and fold over like an omelette.
+\begin{RecipeTitle}
+Saratoga Potatoes\label{saratoga_potatoes}
+\end{RecipeTitle}
+\instruction
+  Wash and pare four potatoes, and rub them on the potato-slicer
+till they are in thin pieces; put them in ice-water for fifteen
+minutes.  Heat two cups of lard very hot, till when you drop in
+a bit of bread it browns at once.  Wipe the potatoes dry and drop
+in a handful.  Have a skimmer ready, and as soon as they brown
+take them out and lay on brown paper in the oven, and put in
+another handful.
+\begin{RecipeTitle}
+Potato Cakes\label{potato_cakes}
+\end{RecipeTitle}
+\instruction
+  Take two cups of mashed potato, and mix well with the beaten
+yolk of one egg, and make into small flat cakes;  dip each into
+flour.  Heat two tablespoonfuls of nice dripping, and when
+it is hot lay in the cakes and brown, turning each with the
+cake-turner as it gets crusty on the bottom.\pagebreak[4]
+\begin{RecipeTitle}
+Fried Sweet Potatoes\label{fried_sweet_potatoes}
+\end{RecipeTitle}
+\instruction
+  Take\, six\, cold\, boiled\, sweet-potatoes, slice them and lay in hot
+dripping in the frying-pan till brown.  These are especially nice
+with veal cutlets.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}
+\begin{RecipeTitle}
+Toast\label{toast}
+\end{RecipeTitle}
+\instruction
+  Toast is very difficult for grown people to make, because they
+have made it wrong all their lives, but it is easy for little
+girls to learn to make, because they can make it right from the
+first.
+\indpar
+  Cut bread that is at least two days old into slices a quarter
+of an inch thick.  If you are going to make only a slice or two,
+take the toasting-fork, but if you want a plateful, take the wire
+broiler.  Be sure the fire is red, without any flames.  Move the
+slices of bread back and forth across the coals, but do not let
+them brown; do both sides this way, and then brown first one and
+then the other afterward.  Trim off the edges, butter a little
+quickly, and send to the table hot.  Baker's bread makes the
+best toast.
+\begin{RecipeTitle}
+Milk Toast\label{milk_toast}
+\end{RecipeTitle}
+\instruction
+  Put one pint of milk on in a double boiler and let it heat.
+Melt one tablespoonful of butter, and when it bubbles stir in
+one small tablespoonful of corn-starch, and when these are
+rubbed smooth, put in one-third of the milk.  Cook and stir
+till even, without lumps, and then put in the rest of the milk
+and stir well; add half a teaspoonful of salt, and put on the
+back of the stove.  Make six slices of toast; put one slice in
+the dish and put a spoonful of the white sauce over it, then
+put in another and another spoonful, and so on till all are in,
+and pour the sauce that is left over all.  If you want this
+extra nice, do not take quite so much butter, and use a pint of
+cream instead of the milk.
+\begin{RecipeTitle}
+Baking-powder Biscuit\label{baking_powder_biscuit}
+\end{RecipeTitle}
+\instruction
+  Margaret's Other Aunt said little girls could never, never
+make biscuit, but this little girl really did, by this rule:
+\ingredient  1 pint sifted flour.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  4 teaspoonfuls of baking-powder.
+\ingredient  \ThreeQuarters cup of milk.
+\ingredient  1 tablespoonful of butter.
+\instruction
+  Put the salt and baking-powder in the flour and sift well,
+and then rub the butter in with a spoon.  Little by little put
+in the milk, mixing all the time, and then lift out the dough
+on a floured board and roll it out lightly, just once, till
+it is one inch thick.  Flour your hands and mould the little
+balls as quickly as you can, and put them close together in a
+shallow pan that has had a little flour shaken over the bottom,
+and bake in a hot oven about twenty minutes, or till the
+biscuits are brown.  If you handle the dough much, the biscuits
+will be tough, so you must work fast.
+\begin{RecipeTitle}
+Grandmother's Corn Bread\label{grandmothers_cornbread}
+\end{RecipeTitle}
+\ingredient  1\OneHalf cups of milk.
+\ingredient  1 cup sifted yellow corn-meal.
+\ingredient  1 tablespoonful melted butter.
+\ingredient  1 teaspoonful sugar.
+\ingredient  1 teaspoonful baking-powder.
+\ingredient  2 eggs.
+\ingredient  \OneHalf teaspoonful of salt.
+\instruction
+  Scald the milk---that is, let it boil up just once---and
+pour it over the corn-meal.  Let this cool while you
+are separating and beating the eggs;  let these wait while
+you mix the corn-meal,\, the butter,\, salt,\, baking-powder,\, and
+sugar, and then the yolks; add the whites last, very lightly.
+Bake in a buttered biscuit-tin in a hot oven for about half
+an hour.
+\smallskip\indpar
+  Because grandmother's corn bread was a little old-fashioned,
+Margaret's Other Aunt put in another recipe, which made a corn
+bread quite like cake, and most delicious.
+\begin{RecipeTitle}
+Perfect Corn Bread\label{perfect_cornbread}
+\end{RecipeTitle}
+\ingredient  1 large cup of yellow corn-meal.
+\ingredient  1 small cup of flour.
+\ingredient  \OneHalf cup of sugar.
+\ingredient  2 eggs.
+\ingredient  2 teaspoonfuls of baking-powder.
+\ingredient  3 tablespoonfuls of butter.
+\ingredient  1 teaspoonful of salt.
+\ingredient  Flour to a thin batter.
+\instruction
+  Mix the sugar and butter and rub to a cream; add the yolks
+of the eggs, well beaten, and then half a cup of milk; then put
+in the baking-powder mixed in the flour and the salt, and then
+part of the corn-meal, and a little more milk; next fold in
+the beaten whites of the eggs, and if it still is not like
+``a thin batter,'' put in a little more milk.  Then bake in a
+buttered biscuit-tin till brown, cut in squares and serve hot.
+This is particularly good eaten with hot maple syrup.
+\begin{RecipeTitle}
+Popovers\label{popovers}
+\end{RecipeTitle}
+\instruction
+  Put the muffin-tins or iron gem-pans in the oven to get
+very hot, while you mix these popovers.
+\ingredient  2 eggs.
+\ingredient  2 cups of milk.
+\ingredient  2 cups of flour.
+\ingredient  1 small teaspoonful of salt.
+\instruction
+  Beat the eggs very lightly without separating them.  Pour the
+milk in and beat again.  Sift the salt and flour together, pour
+over the eggs and milk into it, and beat quickly with a spoon
+till it is foamy.  Strain through a wire sieve, and take the hot
+pans out of the oven and fill each one-half full; bake just
+twenty-five minutes.
+\begin{RecipeTitle}
+Cooking-school Muffins\label{cooking_school_muffins}
+\end{RecipeTitle}
+\ingredient  2 cups sifted flour.
+\ingredient  2 teaspoonfuls baking-powder.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  1 cup of milk.
+\ingredient  2 eggs.
+\ingredient  1 large teaspoonful of melted butter.
+\instruction
+  Mix the flour, salt, and baking-powder, and sift.  Beat the
+yolks of the eggs, put in the butter with them and the milk,
+then the flour, and last the stiff whites of the eggs.  Have
+the muffin-tins hot, pour in the batter, and bake fifteen or
+twenty minutes.  These must be eaten at once or they will fall.
+\medskip
+\indpar
+  There was one little recipe in Margaret's book which she
+thought must be meant for the smallest girl who ever tried
+to cook, it was so easy.  But the little muffins were good
+enough for grown people to like.  This was it:
+\begin{RecipeTitle}
+Barneys\label{barneys}
+\end{RecipeTitle}
+\ingredient  4 cups of whole wheat flour.
+\ingredient  3 teaspoonfuls of baking-powder.
+\ingredient  1 teaspoonful of salt.
+\ingredient  Enough water to make it seem like cake batter.
+\instruction
+  Drop with a spoon into hot buttered muffin-pans, and bake
+in a hot oven about fifteen minutes.
+\instruction
+  Bridget\, had to show\, Margaret\, what was meant by a ``cake batter,''
+but after she had seen once just how thick that was, she could
+always tell in a minute when she had put in water enough.
+\begin{RecipeTitle}
+Griddle-cakes\label{griddle_cakes}
+\end{RecipeTitle}
+\ingredient  2 eggs.
+\ingredient  1 cup of milk.
+\ingredient  1\OneHalf cups flour.
+\ingredient  2 teaspoonfuls of baking-powder.
+\ingredient  \OneHalf teaspoonful of salt.
+\instruction  Put the eggs in a bowl without separating them, and beat
+them with a spoon till light.  Put in the milk, then the flour
+mixed with the salt, and last the baking-powder all alone.  Bake
+on a hot, buttered griddle.  This seems a queer rule, but it makes
+delicious cakes, especially if eaten with sugar and thick cream.\pagebreak[4]
+\begin{RecipeTitle}
+Flannel Cakes\label{flannel_cakes}
+\end{RecipeTitle}
+\ingredient  1 tablespoonful of butter.
+\ingredient  1 tablespoonful of sugar.
+\ingredient  2 eggs.
+\ingredient  2 cupfuls of flour.
+\ingredient  1 teaspoonful of baking-powder.
+\ingredient  Milk enough to make a smooth, rather thin batter.
+\instruction
+  Rub the butter and sugar to a cream, add the eggs, beaten
+together lightly, then the flour, in which you have mixed the
+baking-powder, and then the milk.  It is easy to know when you
+have the batter just right, for you can put a tiny bit on the
+griddle and make a little cake; if it rises high and is thick,
+put more milk in the batter; if it is too thin, it will run
+about on the griddle, and you must add more flour; but it is
+better not to thin it too much, but to add more milk if the
+batter is too thick.
+\begin{RecipeTitle}
+Sweet Corn Griddle-cakes\label{sweet_corn_griddle_cakes}
+\end{RecipeTitle}
+\instruction
+  These ought to be made of fresh sweet corn, but you can
+make them in winter out of canned grated corn, or canned corn
+rubbed through a colander.
+\ingredient  1 quart grated corn.
+\ingredient  1 cup of flour.
+\ingredient  1 cup of milk.
+\ingredient  1 tablespoonful melted butter.
+\ingredient  4 eggs.
+\ingredient  \OneHalf teaspoonful of salt.
+\instruction
+  Beat the eggs separately, and put the yolks into the corn;
+then add the milk, then the flour, then the salt, and beat well.
+Last of all, fold in the whites and bake on a hot griddle.
+\begin{RecipeTitle}
+Waffles\label{waffles}
+\end{RecipeTitle}
+\ingredient  2 cups of flour.
+\ingredient  1 teaspoonful baking powder.
+\ingredient  1\OneHalf cups of milk.
+\ingredient  1 tablespoonful butter.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  3 eggs, beaten separately.
+\instruction
+  Mix the flour, baking-powder, and salt; put the beaten egg yolks
+in the milk, and add the melted butter, the flour and last the
+beaten whites of the eggs.  Make the waffle-iron very hot, and
+grease it very thoroughly on both sides by tying a little rag
+to a clean stick and dipping in melted butter.  Put in some
+batter on one side, filling the iron about half-full, and close
+the iron, putting this side down over the fire; when it has cooked
+for about two minutes, turn the iron over without opening it,
+and cook the other side.  When you think it is done, open it a
+little and look to see if it is brown; if not, keep it over the
+coals till it is.  Take out the waffle, cut in four pieces, and
+pile on a plate in the oven, while you again grease the iron
+and cook another.  Serve very hot and crisp, with maple syrup
+or powdered sugar and thick cream.
+\instruction
+  Some people like honey on their waffles.  You might try all
+these things in turn.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}
+\medskip
+\indpar
+  Last of all the things Margaret learned to make for breakfast
+came coffee, and this she could make in two ways; sometimes she
+made it this\, first way,\, and sometimes\, the other,\, which is called
+French coffee.
+\begin{RecipeTitle}
+Coffee\label{coffee}
+\end{RecipeTitle}
+\instruction
+  First be sure your coffee-pot is shining clean; look in the
+spout and in all the cracks, and wipe them out carefully, for
+you cannot make good coffee except in a perfectly clean pot.
+Then\, get\, three\, heaping\, tablespoonfuls\, of ground coffee, and
+one tablespoonful of cold water, and one tablespoonful of
+white of egg.  Mix the egg with the coffee and water thoroughly,
+and put in the pot.  Pour in one quart of boiling water, and
+let it boil up once.  Then stir down the grounds which come
+to the top, put in two tablespoonfuls of cold water, and let
+it stand for a minute on the back of the stove, and then strain
+it into the silver pot for the table.  This pot must be made
+very hot, by filling it with boiling water and letting it
+stand on the kitchen table while the coffee is boiling.  If
+this rule makes coffee stronger than the family like it, take
+less coffee, and if it is not strong enough, take more coffee.
+\begin{RecipeTitle}
+French Coffee\label{french_coffee}
+\end{RecipeTitle}
+\instruction
+  Get one of the pots which are made so the coffee will drip
+through; put three tablespoonfuls of very finely powdered
+coffee in this, and pour in a quart of boiling water.  When
+it is all dripped through, it is ready to put in the hot
+silver pot.
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\thispagestyle{empty}
+\vspace*{30ex}
+\begin{center}
+{\large \bf PART II.}\\
+\ \\
+THE THINGS MARGARET MADE FOR LUNCHEON OR SUPPER\label{PART_II}
+\end{center}
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\thispagestyle{plain}
+\indpar
+   So many things in this part of Margaret's book call for white
+sauce, or cream sauce, that the rule for that came first of all.
+\begin{RecipeTitle}
+White or Cream Sauce\label{white_or_cream_sauce}
+\end{RecipeTitle}
+\ingredient  1 tablespoonful of butter.
+\ingredient  1 tablespoonful of flour.
+\ingredient  1 cup hot milk or cream, one-third teaspoonful of salt.
+\instruction
+  Melt the butter, and when it bubbles put in the flour, shaking
+the saucepan as you do so, and rub till smooth.  Put in the hot
+milk, a little at a time, and stir and cook without boiling till
+all is smooth and free from lumps.  Add the salt, and, if you
+choose, a little pepper.
+\instruction
+  Cream sauce is made exactly as is white sauce, but cream is
+used in place of milk.  What is called thick white sauce is made
+by taking two tablespoonfuls of butter and two of flour, and
+only one cup of milk.
+\begin{RecipeTitle}
+Creamed Oysters\label{creamed_oysters}
+\end{RecipeTitle}
+\ingredient  1 pint oysters.
+\ingredient  1 large cup of cream sauce.
+\instruction
+  Make the sauce of cream if you have it, and if not use a very
+heaping tablespoonful of butter in the white sauce.  Keep this hot.
+\instruction
+  Drain off the oyster-juice and wash the oysters by holding them
+under the cold-water faucet.  Strain the juice and put the oysters
+back in it, and put them on the fire and let them just simmer
+till the edges of the oysters curl; then drain them from the
+juice again and drop them in the sauce, and add a little more
+salt (celery-salt is nice if you have it), and just a tiny bit
+of cayenne pepper.  You can serve the oysters on squares of
+buttered toast, or put them in a large dish, with sifted
+bread-crumbs over the top and tiny bits of butter, and brown
+in the oven.  Or you can put them in small dishes as they are,
+and put a sprig of parsley in each dish.
+\begin{RecipeTitle}
+Panned Oysters\label{panned_oysters}
+\end{RecipeTitle}
+\instruction
+  Take the oysters from their juice, strain it, wash the oysters,
+and put them back in.  Put them in a saucepan with a little
+salt,---about half a teaspoonful to a pint of oysters,---and
+a little pepper, and a piece of butter as large as the end
+of your thumb.  Let them simmer till the edges curl, just as
+before, and put them on squares of hot buttered toast.
+\begin{RecipeTitle}
+Scalloped Oysters\label{scalloped_oysters}
+\end{RecipeTitle}
+\ingredient  1 pint of oysters.
+\ingredient  12 large crackers, or 1 cup of bread-crumbs.
+\ingredient  \OneHalf cup of milk.
+\ingredient  The strained oyster-juice.
+\instruction
+  Butter a deep baking-dish.  Roll the crackers, or make the
+bread-crumbs of even size; some people like one better than
+the other, and you can try both ways.  Put a layer of crumbs
+in the dish, then a layer of oysters, washed, then a sprinkling
+of salt and pepper and a few bits of butter.  Then another
+layer of crumbs, oysters, and seasoning, till the dish is full,
+with crumbs on the top.  Mix the milk and oyster-juice and
+pour slowly over.  Then cover the top with bits of butter,
+and bake in the oven till brown---about half an hour.
+\instruction
+  You can put these oysters into small dishes, just as you
+did the creamed oysters, or into large scallop-shells, and
+bake them only ten or fifteen minutes.  In serving, put a
+small sprig of parsley into each.\pagebreak[4]
+\begin{RecipeTitle}
+Pigs in Blankets\label{oyster_pigs_in_blankets}
+\end{RecipeTitle}
+\instruction
+  These were great fun to make, and Margaret often begged
+to get them ready for company.
+\ingredient  15 large oysters.
+\ingredient  15 very thin slices of bacon.
+\instruction
+  Sprinkle each oyster with a very little salt and pepper.
+Trim the rind from the bacon and wrap each oyster in one
+slice, pinning this ``blanket'' tightly on the back with a
+tiny Japanese wooden toothpick.  Have ready a hot frying-pan,
+and lay in five oysters, and cook till the bacon is brown
+and the edges of the oysters curl, turning each over once.
+Put these on a hot plate in the oven with the door open,
+and cook five more, and so on.  Put them on a long, narrow
+platter, with slices of lemon and sprigs of parsley around.
+Or you can put each one on a strip of toast which you have
+dipped in the gravy in the pan; this is the better way.
+This dish must be eaten very hot, or it will not be good.
+\begin{RecipeTitle}
+Creamed Fish\label{creamed_fish}
+\end{RecipeTitle}
+\ingredient  2 cups of cold fish.
+\ingredient  1 cup of white sauce.
+\instruction
+  Pick any cold fish left from dinner into even bits, taking
+out all the bones and skin, and mix with the hot white sauce.
+$\!$Stir until smooth, and add a small half-teaspoonful of
+chopped parsley.
+\instruction
+  You can put this in a buttered baking-dish and cover the
+top with crumbs and bits of butter, and brown in the oven,
+or you can put it in small dishes and brown also, or you can
+serve it just as is, in little dishes.
+\begin{RecipeTitle}
+Creamed Lobster\label{creamed_lobster}
+\end{RecipeTitle}
+\ingredient  1 lobster, or the meat from 1 can.
+\ingredient  1 large cup of white or cream sauce.
+\instruction
+  Take the lobster out of the shell and clean it;  Bridget
+will have to show you how the first time.  Or, if you are
+using canned lobster, pour away all the juice and pick out
+the bits of shell, and find the black string which is apt
+to be there, and throw it away.  Cut the meat in pieces
+as large as the end of your finger, and heat it in the
+sauce till it steams.  Put in a small half-teaspoonful of
+salt, a pinch of cayenne, and a squeeze of lemon.  Do not
+put this in a large dish, but in small ones, buttered well,
+and serve at once.  Stand a little claw up in each dish.
+\begin{RecipeTitle}
+Creamed Salmon\label{creamed_salmon}
+\end{RecipeTitle}
+\ingredient  1 can salmon.
+\ingredient  1 cup of white sauce.
+\instruction
+  Prepare this dish exactly as you did the plain creamed
+white fish.  Take it out of the can, remove all the juice,
+bones, and fat, and put in the white sauce, and cook a
+moment till smooth.  Add a small half-teaspoonful of salt,
+a little pepper, and a squeeze of lemon, and put in a
+baking-dish and brown, or serve as it is, in small dishes.
+\begin{RecipeTitle}
+Scalloped Lobster or Salmon\label{scalloped_lobster_or_salmon}
+\end{RecipeTitle}
+\ingredient  1 can of fish, or 1 pint.
+\ingredient  1 large cup of cracker or bread crumbs.
+\ingredient  1 large cup of white sauce.
+\instruction
+  Prepare this dish almost as you did the scalloped
+oysters.  Take out all the bones and skin and juice
+from the fish; butter a baking-dish, put in a layer of
+fish, then salt and pepper, then a layer of crumbs and
+butter, and a layer of white sauce, then fish, seasoning,
+crumbs and butter again, and have the crumbs on top.
+Dot over with butter and brown in the oven, or serve in
+small dishes.
+\begin{RecipeTitle}
+Crab Meat in Shells\label{crab_meat_in_shells}
+\end{RecipeTitle}
+\instruction
+  You can buy very nice, fresh crab meat in tins, and the
+shells also.  A very delicious dish is made by mixing a cup
+of rich cream sauce with the crab meat, seasoning it well
+with salt and pepper and putting in the crab-shells;
+cover with crumbs, dot with butter, and brown in the oven.
+This is a nice thing to have for a company luncheon.
+\begin{RecipeTitle}
+Creamed Chicken or Turkey\label{creamed_chicken_or_turkey}
+\end{RecipeTitle}
+\ingredient  2 cups of cold chicken.
+\ingredient  1 large cup of white or creamed sauce.
+\ingredient  \OneHalf teaspoonful of chopped parsley.
+\ingredient  Salt and pepper.
+\instruction
+  Pick the chicken or turkey off the bones and cut into
+small bits before you measure it.  Heat it in the sauce
+till very hot, but do not let it boil, and add the
+seasoning,---about half a teaspoonful of salt, and a
+tiny bit of cayenne, or as much celery-salt in the place
+of the common kind.  Put in a large buttered dish and
+serve, or in small dishes, either with crumbs on top or not.
+\instruction
+  A nice addition to this dish is half a green pepper, the
+seeds taken out, chopped very fine indeed, and mixed with
+the white meat; the contrast of colors is pretty and the
+taste improved.
+\begin{RecipeTitle}
+Scalloped Eggs\label{scalloped_eggs}
+\end{RecipeTitle}
+\ingredient  6 hard-boiled eggs.
+\ingredient  1 cup cream or white sauce.
+\ingredient  1 cup fine bread-crumbs.
+\ingredient  Salt and pepper.
+\instruction
+  Cook the eggs twenty minutes, and while they are
+cooking make the white sauce, and butter one large or
+six small dishes.  Peel the eggs and cut them into bits
+as large as the end of your finger.  Put a layer of
+bread-crumbs on the bottom of the dish, then a layer of
+egg, then a sprinkling of salt, pepper, and bits of
+butter, then a layer of white sauce.  Then more crumbs,
+egg, and seasoning, till the dish is full, with crumbs
+on top.  Put bits of butter over all and brown in the oven.
+\begin{RecipeTitle}
+Eggs in Double Cream\label{double_cream_with_eggs}
+\end{RecipeTitle}
+\instruction
+  This is a rule Margaret's Pretty Aunt got in Paris,
+and it is a very nice one.  Have half a pint of very
+thick cream---the kind you use to whip; the French
+call this double cream.  Cook six eggs hard and cut them
+into bits.  Butter a baking-dish, or small dishes, and
+put in a layer of egg, then a layer of cream, then a
+sprinkling of salt, and one of paprika, which is sweet
+red pepper.  Put one thin layer of fine, sifted crumbs
+on top with butter, and brown in the oven.  Or you can
+put the eggs and cream together and heat them, and
+serve on thin pieces of buttered toast, with one extra
+egg put through the ricer over the whole.
+\begin{RecipeTitle}
+Creamed Eggs on Toast\label{creamed_eggs_on_toast}
+\end{RecipeTitle}
+\instruction
+  Make small pieces of nice toast and dip each one in
+white sauce.  Boil hard four eggs, and cut in even
+slices and cover the toast, and then spread the rest
+of the white sauce over all in a thin layer.
+\begin{RecipeTitle}
+Devilled Eggs\label{devilled_eggs}
+\end{RecipeTitle}
+\ingredient  6 eggs.
+\ingredient  2 saltspoonfuls of dry mustard.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  1 saltspoonful of cayenne pepper.
+\ingredient  1 teaspoonful of olive-oil or cream.
+\ingredient  1 large tablespoonful of chopped ham.
+\ingredient  \OneHalf teaspoonful of vinegar.
+\instruction
+  Boil the eggs hard for twenty minutes, and put them in
+cold water at once to get perfectly cold so they will not
+turn dark.  Then peel, cut in halves and take out the yolks.
+Put these in a bowl, and rub in the seasoning, but you
+can leave out the ham if you like.  With a small teaspoon,
+put the mixture back into the eggs and smooth them over
+with a knife.
+\instruction
+  If you do not serve these eggs with cold meat it is best
+to lay them on lettuce when you send them to the table.
+\begin{RecipeTitle}
+Eggs in Beds\label{eggs_in_bed}
+\end{RecipeTitle}
+\instruction
+  Chop a cup of nice cold meat, and season with a little
+salt, pepper and chopped parsley.  Add enough stock or hot
+water just to wet it, and cook till rather dry.  Put this in
+buttered baking-dishes, filling each half-full, and on top
+of each gently slip from a cup one egg.  Sprinkle over with
+salt and pepper, and put in the oven till firm.\pagebreak[4]
+\begin{RecipeTitle}
+Shepherd's Pie\label{shepherds_pie}
+\end{RecipeTitle}
+\instruction
+  This was a dish Margaret used to make on wash-day and
+house-cleaning day, and such times when everybody was
+busy and no one wanted to stop and go to market to buy
+anything for luncheon.
+\ingredient  1 cup of chopped meat.
+\ingredient  1 cup of boiling water.
+\ingredient  1 teaspoonful of chopped parsley.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  1 teaspoonful of lemon juice, or \OneHalf teaspoon\-ful
+Worcestershire sauce.
+\ingredient  Butter the size of a hickory-nut.
+\ingredient  2 cups hot mashed potato.
+\instruction
+  If the potato is cold, put half a cup of hot milk in it,
+beat it up well, and stand it on the back of the stove.
+Then mix all the other things with the meat, and put it
+in the frying-pan and let it cook till it seems rather
+dry.  Butter a baking-dish, and cover the sides and
+bottom with a layer of potato an inch thick.  Put the
+meat in the centre and cover it over with potato and
+smooth it.  Put bits of butter all over the top, and
+brown it in the oven.  Serve with this a dish of chow-chow,
+or one of small cucumber pickles.
+\begin{RecipeTitle}
+Chicken Hash\label{chicken_hash}
+\end{RecipeTitle}
+\ingredient  1 cup of cold chicken, cut in small, even pieces.
+\ingredient  \OneHalf cup chicken stock, or hot water.
+\ingredient  1 teaspoonful chopped parsley.
+\ingredient  \OneHalf teaspoonful salt.
+\ingredient  A pinch of pepper.
+\ingredient  Butter the size of a hickory-nut.
+\instruction
+  Put the chicken stock,---which is the water the
+chicken was cooked in, or chicken broth,---or, if
+there is none, the hot water, into the frying-pan, and
+mix in the chicken and seasoning, and cook and stir till
+it is rather dry.  Serve as it is, or on squares of
+buttered toast.  You can make any cold meat into hash
+this way, having it different every time.  Sometimes you
+can put in the chopped green pepper, as before, or a
+slice of chopped onion, or a cup of hot, seasoned peas;
+or, leave out half the soup or water, and put in a cup
+of stewed tomato.
+\begin{RecipeTitle}
+Broiled Sardines\label{broiled_sardines}
+\end{RecipeTitle}
+\instruction
+  These little fish are really not broiled at all, but
+that is the name of the nice and easy dish.  Take a box
+of large sardines and drain off all the oil, and lay them
+on heavy brown paper while you make four slices of toast.
+Trim off the edges and cut them into strips, laying them
+in a row on a hot platter.  Put the sardines into the
+oven and make them very hot, and lay one on each strip
+of toast and sprinkle them with lemon juice, and put
+sliced lemon and sprigs of parsley all around.
+\begin{RecipeTitle}
+Cheese Fondu\label{cheese_fondu}
+\end{RecipeTitle}
+\instruction
+  This was a recipe the Pretty Aunt put in Margaret's
+book out of the one she had made at cooking school.
+\ingredient  1 cup fresh bread-crumbs.
+\ingredient  2 cups grated cheese.
+\ingredient  1 cup of milk.
+\ingredient  1 bit of soda as large as a pea.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  1 pinch of red pepper.
+\ingredient  1 teaspoonful of butter.
+\ingredient  2 eggs.
+\instruction
+  Put the butter in a saucepan to heat while you beat
+the eggs light without separating them; let these stand
+while you stir everything else into the pan, beginning
+with the milk; cook this five minutes, stirring all the
+time, and then put in the eggs and cook three minutes
+more.  Put six large crackers on a hot platter and pour
+the whole over them, and send at once to the table to
+be eaten very hot.  Sometimes Margaret made three or
+four slices of toast before she began the fondu, and
+used those in place of the crackers, and the dish was
+just as nice.
+\begin{RecipeTitle}
+Easy Welsh Rarebit\label{easy_welsh_rarebit}
+\end{RecipeTitle}
+\ingredient  2 cups of rich cheese, grated.
+\ingredient  Yolks of two eggs.
+\ingredient  \OneHalf cup of milk.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  Saltspoonful of cayenne.
+\instruction
+  Make three nice slices of toast, cut off the crusts,
+and cut each piece in two.  Butter these, and very quickly
+dip each one in boiling water, being careful not to soak
+them.  Put these on a hot platter in the oven.  Put the
+milk in a saucepan over the fire, being careful not to
+have one that is too hot, only moderate, and when it
+boils up put in the cheese and stir without stopping,
+until the cheese all melts and it looks smooth.  Then put
+in the beaten yolks of the eggs and the seasoning, and
+pour at once over the toast and serve very hot.  Many
+people like a saltspoonful of dry mustard mixed in with
+the pepper.  You can also serve this rarebit on toasted
+and buttered crackers.
+\begin{RecipeTitle}
+Scalloped Cheese\label{scalloped_cheese}
+\end{RecipeTitle}
+\ingredient  6 slices of bread.
+\ingredient  \ThreeQuarters of a pound of cheese.
+\ingredient  2 eggs.
+\ingredient  1 tablespoonful of butter.
+\ingredient  1 cup of cream.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  \OneHalf teaspoonful of dry mustard.
+\ingredient  \OneQuarter teaspoonful of paprika.
+\instruction
+  Butter the bread and cut it into strips, and line the
+bottom and sides of a baking-dish with it.  Then beat the
+eggs very light without separating them, and mix everything
+with them; put in the dish and bake half an hour, and
+serve at once.
+\begin{RecipeTitle}
+Veal Loaf\label{veal_loaf}
+\end{RecipeTitle}
+\ingredient  1\OneHalf pounds of veal and
+\ingredient  2 strips of salt pork, chopped together.
+\ingredient  \OneHalf cup of bread-crumbs.
+\ingredient  1 beaten egg.
+\ingredient  \OneHalf teaspoonful of grated nutmeg.
+\ingredient  \OneHalf teaspoonful of black pepper.
+\ingredient  1\OneHalf teaspoonfuls of salt.
+\instruction
+  Bake three hours.
+\instruction
+  Have the butcher chop the meat all together for you;
+then put everything together in a dish and stir in the egg,
+beaten without separating, and mix very well.  Press it
+into a bread-pan and put in the oven for three hours by
+the clock.
+\instruction
+  Every half-hour pour over it a tablespoonful hot water
+and butter mixed; you can put a tablespoonful of butter
+into a cup of water, and keep it on the back of the stove
+ready all the time; after the meat has baked two hours,
+put in a piece of heavy brown paper over the top, and
+keep it there till it is done, or it may get too brown.
+This is to slice cold; it is very nice for a picnic.
+\begin{RecipeTitle}
+Pressed Chicken\label{pressed_chicken}
+\end{RecipeTitle}
+\instruction
+  This was one of the things Margaret liked to make for
+Sunday night supper.  Have a good-sized chicken cut up,
+and wipe each piece with a clean, damp cloth.  Put them
+in a kettle or deep saucepan and cover with cold water,
+and cook very slowly and gently, covered, till the meat
+falls off the bones.  When it begins to grow tender,
+put in a half teaspoonful of salt.  Take it out, and cut
+it up in nice, even pieces, and put all the bones back
+into the kettle, and let them cook till there is only
+about a pint and a half of broth.  Add a little more
+salt, and a sprinkling of pepper, and strain this through
+a jelly bag.  Mix it with the chicken, and put them both
+into a bread tin, and when cold put on ice over night.
+After it has stood for an hour, put a weight on it, to
+make it firm.  Slice with a very sharp knife, and put on
+a platter with parsley all around.  This is a nice
+luncheon dish for a summer day, as well as a supper dish.
+\medskip
+\instruction
+  When you have bits of cold meat which you cannot slice,
+and yet which you wish to serve in some nice way, make
+this rule, which sounds difficult, but is really very easy:
+\begin{RecipeTitle}
+Meat Souffl\'{e}\label{meat_souffle}
+\end{RecipeTitle}
+\ingredient  1 cup of white sauce.
+\ingredient  1 cup of chopped meat.
+\ingredient  2 eggs.
+\ingredient  Teaspoonful of chopped parsley.
+\ingredient  Half a teaspoonful minced onion.
+\instruction
+  Put the parsley and onion in the meat, and mix with
+the white sauce.  Beat the yolks of the eggs and stir in,
+and cook one minute, and then cool.  Beat the whites of the
+eggs and fold in, and bake half an hour, or a little more,
+in a deep, buttered baking-dish.  You must serve this
+immediately, or it will fall.
+\begin{RecipeTitle}
+Cold Meats\label{cold_meats}
+\end{RecipeTitle}
+\instruction
+  Of course,\, like\, other\, people,\, Margaret's mother often had
+cold meat for luncheon or supper, and one of the things her
+cook-book told her was how to make it look nice when it
+came on the table.
+\instruction
+  Always trim off all bits of skin and ragged pieces from
+the meat, and remove the cold fat, except on ham, and then
+you must trim it to a rather narrow edge.  If you have a
+rather small dish for a large family, put slices of hard
+boiled eggs around the edge, or make devilled eggs, and put
+those around in halves.  Sometimes you can cut lettuce in
+very narrow ribbons by holding several leaves in your hand
+at once, folding them lengthwise, and using a pair of
+scissors.  Sometimes a dozen pimolas may be sliced across
+and put about the meat, especially if it is cold chicken
+or turkey.  Always use parsley with meat, cold or hot.
+Saratoga potatoes make a good border for lamb or roast beef,
+and cold peas mixed with mayonnaise are always delicious
+with either chicken or lamb.  If only the dish looks pretty,
+it is almost certain to taste well.
+\begin{RecipeTitle}
+Sliced Meat with Gravy\label{sliced_meat_with_gravy}
+\end{RecipeTitle}
+  When there are a few slices left from a roast, put them
+in a frying-pan with some of the gravy left also, and heat;
+serve with parsley around.
+\instruction
+  If there is not gravy, take a little boiling water, add
+a little salt, pepper, a half-teaspoon\-ful of minced
+onion, and as much chopped parsley.  Lay in the meat in the
+frying-pan, cover, and let it simmer, turning occasionally.
+A few drops of Kitchen Bouquet will improve this; it is a
+brown sauce which comes in small bottles.
+\medskip
+\indpar
+  Some of the things Margaret made for breakfast she made
+for lunch or supper, too, such as frizzled beef, and
+scalloped eggs and omelettes.  She had some vegetables
+besides, such as---
+\begin{RecipeTitle}
+Baked Tomatoes\label{baked_tomatoes}
+\end{RecipeTitle}
+\ingredient  6 large tomatoes.
+\ingredient  1 cup bread-crumbs.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  1 tablespoonful of butter.
+\ingredient  1 slice of onion.
+\instruction
+  Put the butter in the frying-pan, and when it bubbles
+put in the bread-crumbs, the salt and onion, with a dusting
+of pepper, and stir till the crumbs are a little brown and
+the onion is all cooked; then take out the onion and throw
+it away.  Wipe the tomatoes with a clean wet cloth, and cut
+out the stem and a round hole or little well in the middle;
+fill this with the crumbs, piling them up well on top; put
+them in a baking-dish and stand them in a hot oven; mix a
+cup of hot water with a tablespoonful of butter, and every
+little while take out the baking-dish and wet the tomatoes
+on top.  Cook them about half an hour, or till the skins
+get wrinkled all over.  Serve them in the dish they are
+cooked in, if you like, or put each one on a small plate,
+pour some of the juice in the baking-dish over it, and
+stick a sprig of parsley in the top.
+\begin{RecipeTitle}
+Stuffed Potatoes\label{stuffed_potatoes}
+\end{RecipeTitle}
+\instruction
+  Wash six large potatoes and scrub them with a little brush,
+till they are a nice clean light brown, and bake them for
+half an hour in a hot oven; or, if they are quite large,
+bake them till they are soft and puffy.  Cut off one end
+from each and take out the inside with a teaspoon, holding
+the potato in a towel as you do so, for it will be very hot.
+Mix well this potato with two tablespoonfuls of rich milk
+or cream, a half-teaspoonful of salt and just as much
+butter, and put this back into the shells.  Stand the
+potatoes side by side in a pan close together, the open
+ends up, till they are browned.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}
+\begin{FoodTypeTitle}
+SALADS\label{SALADS}
+\end{FoodTypeTitle}
+\indpar
+  The Other Aunt said Margaret could never, never make
+salads, but her mother said they were the easiest thing
+of all to learn, so she did put them in just the same;
+she bought a tin of olive oil from the Italian grocery,
+because it was better and cheaper than bottled oil, and
+she gave Margaret one important direction, ``When you
+make salads, always have everything very cold,'' and
+after that the rules were easy to follow, and the salads
+were as nice as could be.
+\begin{RecipeTitle}
+French Dressing\label{french_dressing}
+\end{RecipeTitle}
+\ingredient  3 tablespoonfuls of oil.
+\ingredient  \OneHalf teaspoonful lemon juice or vinegar.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  3 shakes of pepper.
+\instruction
+  Stir together till all is well mixed.
+\instruction
+  Many people prefer this dressing without pepper and
+with a saltspoonful of sugar in its place; you can
+try it both ways.
+\begin{RecipeTitle}
+Tomato and Lettuce Salad\label{tomato_and_lettuce_salad}
+\end{RecipeTitle}
+\instruction
+  Peel four tomatoes; you can do this most easily by
+pouring boiling water over them and skinning them when
+they wrinkle, but you must drain off all the water
+afterward, and let them get firm in the ice-box; wash
+the lettuce and gently pat it dry with a clean cloth;
+slice the tomatoes thin, pour off the juice, and arrange
+four slices on each plate of lettuce, or mix them
+together in the large bowl, and pour the dressing over.
+\begin{RecipeTitle}
+Egg Salad\label{egg_salad}
+\end{RecipeTitle}
+\instruction
+  Cut up six hard-boiled eggs into quarters, lay them on
+lettuce, and pour the dressing over.  Or pass a dish of
+them with cold meat.
+\begin{RecipeTitle}
+Fish Salad\label{fish_salad}
+\end{RecipeTitle}
+\instruction
+  Pick up cold fish and pour the dressing over it, and
+put two sliced hard-boiled eggs around it; a few tips of
+celery, nice white ones, are pretty around the whole.
+\begin{RecipeTitle}
+Cauliflower Salad\label{cauliflower_salad}
+\end{RecipeTitle}
+\instruction
+  Take cold boiled cauliflower and pick it up into nice
+pieces; pour the dressing over, and put on the ice till
+you need it.\pagebreak[4]
+\begin{RecipeTitle}
+String Bean Salad\label{string_bean_salad}
+\end{RecipeTitle}
+\instruction
+  Take cold string beans, either the green ones or the
+yellow, pour the dressing over, put on ice, and serve on
+lettuce.  Any cold vegetables can be used besides these,
+especially asparagus, while lettuce alone is best of all.
+\begin{RecipeTitle}
+Pineapple Salad\label{pineapple_salad}
+\end{RecipeTitle}
+\instruction
+  Put large bits of picked-up pineapple on white
+lettuce, and pour the dressing over.
+\begin{RecipeTitle}
+Orange or Grapefruit Salad\label{orange_or_grapefruit_salad}
+\end{RecipeTitle}
+\instruction
+  Peel three oranges or one grapefruit, and scrape off
+all the white lining of the skin.  Divide it into sections,
+or ``quarters,'' and with the scissors cut off the thin edge;
+turn down the transparent sides and cut these off, too,
+scraping the pulp carefully, so as not to waste it.
+Take out all the seeds; lay the pieces on lettuce, and
+pour the dressing over.  White grapes, cut in halves,
+with the seeds taken out, are nice mixed with this, and
+pineapple, grapes, and oranges, with a little banana,
+are delicious.
+\begin{RecipeTitle}
+Mayonnaise\label{mayonnaise}
+\end{RecipeTitle}
+\ingredient  Yolk of 1 egg.
+\ingredient  \OneHalf cup of olive-oil.
+\ingredient  1 tablespoonful of lemon juice or vinegar.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  Pinch of red pepper.
+\instruction
+  Put the yolk of the egg into a very cold bowl; it is
+better to put the bowl, the egg, the oil, and the beater
+all on the ice a half-hour before you need them, for then
+the mayonnaise comes quicker.  With a Dover egg-beater beat
+till the yolk is very light indeed; then have some one else
+begin to put in the oil, one drop at a time, till the
+mayonnaise becomes so thick it is difficult to turn the
+beater; then put in a drop or two of lemon or vinegar,
+and this will thin it so you can use the oil again; keep
+on doing this till you have nearly a cup of the dressing;
+if you need more oil than the rule calls for, use it, and
+toward the last add it two or three drops at a time.  When
+you have enough, and it is stiff enough, put in the pepper
+and salt and it is done.  Never use mustard except with
+lobster, as this will spoil the taste.  Some salads,
+especially fruit and vegetable, need very thick mayonnaise,
+and then it is better to make it with lemon juice, while
+a fish salad, or one to use with meats, may be thinner,
+and then the vinegar will do; the lemon juice makes it
+thick.  Always taste it before using it, to see if it is
+just right, and, if not, put in more salt, or whatever
+it needs.  You will soon learn.  Most people think
+mayonnaise is very difficult to make, but, really, it
+is as easy as baking potatoes, after you have once
+learned how.  Every salad given before is just as nice
+with mayonnaise as with French dressing, and you can try
+each one both ways; then there are these, which are better
+with mayonnaise.
+\begin{RecipeTitle}
+Chicken Salad\label{chicken_salad}
+\end{RecipeTitle}
+\ingredient  1 cup of chicken cut in large bits.
+\ingredient  \OneHalf cup of celery, cut up and then dried.
+\ingredient  2 hard-boiled eggs, cut into good-sized pieces.
+\ingredient  6 olives, stoned and cut up.
+\ingredient  \OneHalf cup mayonnaise.
+\instruction
+  Mix all very lightly together, as stirring will make the
+salad mussy; put on lettuce.
+\begin{RecipeTitle}
+Lobster Salad\label{lobster_salad}
+\end{RecipeTitle}
+\ingredient  1 cup of lobster, cut in large bits.
+\ingredient  2 hard-boiled eggs, cut in pieces.
+\ingredient  \OneHalf teaspoonful of dry mustard, stirred in.
+\ingredient  \OneHalf cup of mayonnaise.
+\instruction
+  Mix and put on lettuce.
+\begin{RecipeTitle}
+Celery Salad\label{celery_salad}
+\end{RecipeTitle}
+\ingredient  2 heads of celery.
+\ingredient  3 hard-boiled eggs (or else
+  1 cup of English walnuts).
+\ingredient  \OneHalf cup very stiff mayonnaise.
+\instruction
+  Wash, wipe, and cut the celery into pieces as large as the
+first joint of your little finger, and then rub it in a clean
+towel till it is as dry as can be.  Cut up the eggs, sprinkle
+all with salt, and add the mayonnaise and lay on lettuce.
+Or mix the celery and the walnuts and mayonnaise; either
+salad is nice.
+\begin{RecipeTitle}
+Celery and Apple Salad\label{celery_and_apple_salad}
+\end{RecipeTitle}
+\ingredient  2 sweet apples.
+\ingredient  1 head of celery.
+\ingredient  \OneHalf cup of English walnuts, broken up.
+\ingredient  \OneHalf cup mayonnaise.
+\instruction
+  Peel the apples and cut into very small bits; chop the celery
+and press in a towel; chop or break up the walnuts, but save
+two halves for each person besides the half-cupful you put in
+the salad.  Mix all together, lay on white hearts of lettuce
+on plates, and then put the walnuts on top, two on each plate.
+\begin{RecipeTitle}
+Cabbage Salad\label{cabbage_salad}
+\end{RecipeTitle}
+\ingredient  \OneHalf a small cabbage.
+\ingredient  1 cup very stiff mayonnaise.
+\ingredient  1 teaspoonful celery-seed.
+\instruction
+  Cut the cabbage in four pieces and cut out the hard core;
+slice the rest very fine on the cutter\, you use for\, Saratoga
+potatoes;\, mix with the mayonnaise and put in the salad-dish;
+sprinkle over with celery-seed, when you wish it to be very
+nice, but it will do without this last touch.
+\begin{RecipeTitle}
+Cabbage Salad in Green Peppers\label{cabbage_in_green_peppers_salad}
+\end{RecipeTitle}
+\instruction
+  Wipe green peppers and cut off the small end of each.
+Take out the seed and the stem; fill each pepper with the
+cabbage salad, letting it stand out at the top; put each
+one on a plate on a leaf of lettuce.\pagebreak[4]
+\begin{RecipeTitle}
+Stuffed Tomato Salad\label{stuffed_tomato_salad}
+\end{RecipeTitle}
+\ingredient  1 cup of cut-up celery.
+\ingredient  \OneHalf cup of English walnuts.
+\ingredient  6 small, round tomatoes.
+\ingredient  \OneHalf cup of mayonnaise.
+\instruction
+  Peel the tomatoes and scoop out as much of the inside as
+you can, after cutting a round hole in the stem end; make a
+salad with the celery, the cut-up walnuts, and the mayonnaise,
+and fill the tomatoes, letting it stand up well on top.
+Serve on plates, each one on a leaf of lettuce.
+\begin{RecipeTitle}
+Potato Salad\label{potato_salad}
+\end{RecipeTitle}
+\ingredient  3 cold boiled potatoes.
+\ingredient  3 hard-boiled eggs.
+\ingredient  \OneHalf cup English walnuts.
+\ingredient  12 olives.
+\instruction
+  Break up the walnuts, saving a dozen halves unbroken.
+Cut the potatoes and eggs into bits of even size, as large
+as the tip of your finger; stone the olives and cut them up,
+too; mix them together in a bowl, but do not stir them much,
+or you will break the potatoes; sprinkle well with French
+dressing, and put on the ice; when it is lunch or supper
+time, mix quickly, only once, with stiff mayonnaise, and put
+on lettuce; this is a delicious salad to have with cold meats.
+\smallskip
+\begin{center}
+\hstroke
+\end{center}
+\medskip
+\indpar
+  Margaret's mother liked to have gingerbread or cookies for
+lunch often, so those things came next in the cook-book.
+\begin{RecipeTitle}
+Gingerbread\label{gingerbread}
+\end{RecipeTitle}
+\ingredient  1 cup molasses.
+\ingredient  1 egg.
+\ingredient  1 teaspoonful of soda.
+\ingredient  1 teaspoonful of ginger.
+\ingredient  1 tablespoonful melted butter.
+\ingredient  \OneHalf cup of milk.
+\ingredient  2 cups of flour.
+\instruction
+  Beat the eggs without separating, but very light; put the
+soda into the molasses, put them in the milk, with the ginger
+and butter, then one cup of flour, measure in a medium-sized
+cup and only level, then the egg, and last the rest of the
+flour.  Bake in a buttered biscuit-tin.  For a change,
+sometimes add a teaspoonful of cloves and cinnamon, mixed,
+to this, and a cup of chopped almonds.  Or, when the
+gingerbread is ready for the oven drop over halves of almonds.
+\begin{RecipeTitle}
+Soft Gingerbread, to Be Eaten Hot\label{soft_gingerbread}
+\end{RecipeTitle}
+\ingredient  1 cup of molasses.
+\ingredient  \OneHalf cup boiling water.
+\ingredient  \OneQuarter cup melted butter.
+\ingredient  1\OneHalf cups flour.
+\ingredient  \ThreeQuarters teaspoonful soda.
+\ingredient  1 teaspoonful ginger.
+\ingredient  \OneHalf teaspoonful salt.
+\instruction
+  Put the soda in the molasses and beat it well in a
+good-sized bowl, then put in the melted butter, ginger,
+salt, and flour, and beat again, and add last the water,
+very hot indeed.  Have a buttered tin ready, and put it at
+once in the oven; when half-baked, it is well to put a
+piece of paper over it, as all gingerbread burns easily.
+\instruction
+  You can add cloves and cinnamon to this rule, and
+sometimes you can make it and serve it hot as a pudding,
+with a sauce of sugar and water, thickened and flavored.\pagebreak[4]
+\begin{RecipeTitle}
+Ginger Cookies\label{ginger_cookies}
+\end{RecipeTitle}
+\ingredient  \OneHalf cup butter.
+\ingredient  1 cup molasses.
+\ingredient  \OneHalf cup brown sugar.
+\ingredient  1 teaspoonful ginger.
+\ingredient  1 tablespoonful mixed cinnamon and cloves.
+\ingredient  1 teaspoonful soda, dissolved in a tablespoonful of water.
+\ingredient  Flour enough to make it so stiff you cannot stir it with
+a spoon.
+\instruction
+  Melt the molasses and butter together on the stove, and
+then take the saucepan off and add the rest of the things
+in the recipe, and turn the dough out on a floured board
+and roll it very thin, and cut in circles with a biscuit-cutter.
+Put a little flour on the bottom of four shallow pans, lift
+the cookies with the cake-turner and lay them in, and put
+them in the oven.  They will bake very quickly, so you
+must watch them.  When you want these to be extra nice,
+put a teaspoonful of mixed cinnamon and cloves in them
+and sprinkle the tops with sugar.\pagebreak[4]
+\begin{RecipeTitle}
+Grandmother's Sugar Cookies\label{grandmothers_sugar_cookies}
+\end{RecipeTitle}
+\ingredient  1 cup of butter.
+\ingredient  2 cups of sugar.
+\ingredient  2 eggs.
+\ingredient  1 cup of milk.
+\ingredient  2 teaspoonfuls of baking-powder.
+\ingredient  \OneHalf teaspoonful of vanilla.
+\ingredient  Flour enough to roll out easily.
+\instruction
+  Rub the butter and sugar to a cream; put in the milk,
+then the eggs beaten together lightly, then two cups of
+flour, into which you have sifted the baking-powder;$\!$
+then the vanilla.  Take a bit of this and put it on the
+floured board and see if it ``rolls out easily,'' and,
+if it does not, but is soft and sticky, put in a handful
+more of flour.  These cookies must not be any stiffer
+than you can help, or they will not be good, so try not
+to use any more flour than you must.
+\bigskip
+\indpar
+  They usually had tea for luncheon or supper at
+Margaret's house, but sometimes they had chocolate
+instead, so these things came next in the cook-book.\pagebreak[4]
+\begin{RecipeTitle}
+Tea\label{tea}
+\end{RecipeTitle}
+\ingredient  \OneHalf teaspoonful of black tea for each person.
+\ingredient  \OneHalf teaspoonful for the pot.
+\ingredient  Boiling water.
+\instruction
+  Fill the kettle half-full of fresh, cold water,
+because you cannot make good tea with water which
+has been once heated.  When it is very hot, fill the
+china teapot and put it where it will keep warm.
+When the water boils very hard, empty out the teapot,
+put in the tea, and put on the boiling water; do not
+stand it on the stove, as too many people do, but send
+it right to the table; it will be ready as soon as it is
+time to pour it---about three minutes.  If you are
+making tea for only one person, you will need a 
+teaspoonful of tea, as you will see by the rule,
+and two small cups of water will be enough.  If for more,
+put in a half-teaspoonful for each person, and one cup of
+water more.
+\begin{RecipeTitle}
+Iced Tea\label{iced_tea}
+\end{RecipeTitle}
+\instruction
+  Put in a deep pitcher one teaspoonful of dry tea
+for each person and two over.  Pour on a cup of boiling
+water for each person, and cover the pitcher and let
+it stand five minutes.  Then stir well, strain and pour
+while still hot on large pieces of ice.  Put in a glass
+pitcher and serve a bowl of cracked ice, a lemon,
+sliced thin, and a bowl of powdered sugar with it.
+Pour it into glasses instead of cups.
+\begin{RecipeTitle}
+Lemonade\label{lemonade}
+\end{RecipeTitle}
+\instruction
+  Sometimes in the afternoon Margaret's aunts had tea
+and cakes or wafers, and in summer they often had iced
+tea or lemonade.  This is the way Margaret made lemonade:
+\instruction
+  Squeeze four lemons, and add ten teaspoonfuls of powdered
+sugar; stir till it dissolves.  Add six glasses of water,
+and strain.  Pour in a glass pitcher, and serve with
+glasses filled half-full of cracked ice.  If you want
+this very nice, put a little shredded pineapple with
+the lemons.  Sometimes the juice of red raspberries
+is liked, also.
+\begin{RecipeTitle}
+Lemonade with Grape-juice\label{lemonade_with_grape_juice}
+\end{RecipeTitle}
+\instruction
+  Make the lemonade as before, and add half as much
+bottled grape-juice, but do not put in any other fruit.
+Serve with plenty of ice, in small glasses.\pagebreak[4]
+\begin{RecipeTitle}
+Chocolate\label{chocolate}
+\end{RecipeTitle}
+\ingredient  2 cups boiling water.
+\ingredient  2 cups of boiling milk.
+\ingredient  4 teaspoonfuls grated chocolate.
+\ingredient  4 teaspoonfuls of sugar.
+\instruction
+  Scrape the chocolate off the bar, mix it with the
+boiling water, and stir till it dissolves; mix the milk
+and sugar in them and boil for one minute.  If you wish
+to have it nicer, put a small teaspoonful of vanilla in
+the chocolate-pot, and pour the hot chocolate in on it
+when it is done, and have a little bowl of whipped cream
+to send to the table with it, so that one spoonful may be
+put on top of each cup.
+\begin{RecipeTitle}
+Cocoa\label{cocoa}
+\end{RecipeTitle}
+\ingredient  6 teaspoonfuls of cocoa.
+\ingredient  1\OneHalf cups of boiling water.
+\ingredient  1\OneHalf cups of boiling milk.
+\ingredient  1 tablespoonful powdered sugar.
+\instruction
+  Put the cocoa into the boiling water and stir till it
+dissolves, then put in the boiling milk and boil hard
+two minutes, stirring it all the time; take from the fire
+and put in the sugar and stir again.  If you like it quite
+sweet, you may have to use more sugar.
+\cleardoublepage
+\thispagestyle{empty}
+\vspace*{30ex}
+\begin{center}
+{\large \bf PART III.}\\
+\ \\
+THE THINGS MARGARET MADE\\
+FOR DINNER\label{PART_III}
+\end{center}
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\thispagestyle{plain}
+\vspace*{10ex}
+\indpar
+  At first, of course,  Margaret could not get dinner all alone;
+indeed, it took her almost a year to learn how to cook everything
+needed,---soup, vegetables, meat, salad, and dessert; but at
+first she helped Bridget, and each day she cooked something.
+Then she began to arrange very easy dinners when Bridget was out,
+such as cream soup, beefsteak or veal cutlet, with potatoes and
+one vegetable, and a plain lettuce salad, with a cold dessert
+made in the morning.  The first time she really did every single
+thing alone, Margaret's father gave her a dollar; he said it was
+a ``tip'' for the best dinner he ever ate.
+\medskip
+\begin{FoodTypeTitle}
+SOUPS\label{SOUPS}
+\end{FoodTypeTitle}
+\indpar
+  The soups in the little cook-book began with those made of
+milk and vegetables, because they were so easy to make, and,
+when one was learned, all were made in the same way.  First
+there was---\pagebreak[4]
+\begin{RecipeTitle}
+The General Rule\label{general_rule_cream_soup}
+\end{RecipeTitle}
+\ingredient  1 pint of fresh vegetable, cut up in small pieces, or one can.
+\ingredient  1 pint of boiling water.
+\ingredient  1 pint of hot milk.
+\ingredient  1 tablespoonful of flour.
+\ingredient  1 tablespoonful of butter.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  3 shakes of pepper.
+\instruction
+  After the vegetable is washed and cut in very small pieces,
+put it in the pint of water and cook it for twenty minutes.
+Or, if you use a canned vegetable, cook it ten minutes.
+While it is cooking, make the rule for white sauce as before:
+Melt one tablespoonful of butter, and when it bubbles put in
+one tablespoonful of flour, with the salt and pepper; shake
+well, and rub till smooth and thick with the hot milk.  Take
+the vegetable from the fire and press it through the wire
+sieve, letting the water go through, too; mix with the sauce
+and strain again, and it is done.
+\instruction
+  Almost all soups are better for one very thin slice of
+onion cooked with the vegetable.  When you want a cream soup
+very nice indeed, whip a cup of cream and put in the hot
+soup-tureen, and pour the soup in on it, beating it a little,
+till it is all foamy.
+\begin{RecipeTitle}
+Cream of Corn\label{cream_of_corn}
+\end{RecipeTitle}
+\ingredient  1 pint of fresh grated corn, or one can.
+\ingredient  1 pint of water.
+\ingredient  1 pint of hot milk.
+\ingredient  1 tablespoonful of flour.
+\ingredient  1 tablespoonful of butter.
+\ingredient  \OneHalf teaspoonful of salt.
+\ingredient  3 shakes of pepper.
+\ingredient  1 thin slice of onion.
+\instruction
+  Cook the corn with the water; make the white sauce with the
+milk; strain the corn and water through the sieve, pressing
+well, and add the milk and strain again.
+\begin{RecipeTitle}
+Cream of Green Peas\label{cream_of_green_peas}
+\end{RecipeTitle}
+\ingredient  1 pint of peas, or one can.
+\ingredient  Milk, water, and seasoning, as before; mix by the general
+rule.
+\instruction
+  In winter-time you can make a nice soup by taking dried
+peas, soaking them overnight, and using them as you would
+fresh.
+\instruction
+  All pea soup should have dropped in it just before serving
+what are called croutons; that is, small, even cubes of bread
+toasted to a nice brown in the oven, or put in a frying-pan
+with a tiny bit of butter, and browned.
+\begin{RecipeTitle}
+Cream of Lima Beans\label{cream_of_lima_beans}
+\end{RecipeTitle}
+\ingredient  1 pint of fresh or canned beans, or those which have
+been soaked.
+\instruction
+  Use milk, water, thickening, and seasoning as before.
+Add a slice of onion, as these beans have little taste,
+and beat the yolk of an egg and stir in quickly, after
+you have taken the soup from the fire, just before you
+strain it for the second time.
+\begin{RecipeTitle}
+Cream of Potato\label{cream_of_potato}
+\end{RecipeTitle}
+\instruction
+  This is one of the best and most delicate soups.
+\ingredient  5 freshly boiled potatoes.
+\ingredient  1 slice of onion.
+\ingredient  1 quart of hot milk.
+\ingredient  1 small teaspoonful of salt.
+\ingredient  1 teaspoonful chopped parsley.
+\instruction
+  This soup has no water in it, because that which has had
+potatoes boiled in it is always spoiled for anything else
+and must always be thrown away.  This is why you must take
+a quart of milk instead of a pint.  There is no thickening
+in the soup, because the potatoes will thicken it themselves.
+Put the parsley in at the very last, after the soup is
+in the tureen.
+\instruction
+  The yolk of an egg beaten and put in before the second
+straining is nice sometimes in this soup, but not necessary.
+\begin{RecipeTitle}
+Cream of Almonds\label{cream_of_almonds}
+\end{RecipeTitle}
+\instruction
+  This was what Margaret called a Dinner-party Soup, because
+it seemed almost too good for every day, but, as her mother
+explained, almonds cost no more than canned tomatoes or peas,
+and the family can have the soup as well as guests, provided
+one has plenty of cream.
+\ingredient  1 cup of chopped almonds.
+\ingredient  1 quart of thin cream.
+\ingredient  Small half-teaspoonful of salt.
+\instruction
+  Get ten cents' worth of Jordan almonds, and put them in
+boiling water for one minute; then pour off the water and
+put on cold, till they are well chilled.  Turn this off,
+and push the almonds out of their skins, one by one. If
+they stick, it is because they were not in the hot water
+long enough, and you must put them back into it, and then
+into the cold.  Chop them while the cream heats in the
+double boiler, and then put them in with the salt, and
+simmer ten minutes and then strain.
+\instruction
+  This soup is especially delicious if whipped cream is
+either mixed with it at the end, or served on top.
+\instruction
+  You can also make good almond soup by using the regular
+rule; cooking the chopped nuts in a pint of water, adding
+the thickened pint of milk and seasoning, and straining
+twice.  Then, after it is in the tureen, you must put in
+the egg-beater and whip well, to make it light.
+\begin{RecipeTitle}
+Cream of Spinach\label{cream_of_spinach}
+\end{RecipeTitle}
+\ingredient  1 pint cold cooked spinach.
+\ingredient  1 quart of milk.
+\instruction
+  Heat the spinach, using a little of the quart of milk
+with it, and press through the sieve; thicken the rest of
+the milk, and the seasoning, and strain again.  It is better
+to use cayenne pepper instead of black with spinach.\pagebreak[4]
+\begin{RecipeTitle}
+Cream of Tomato Soup, Called Tomato Bisque\label{cream_of_tomato_soup}
+\end{RecipeTitle}
+\ingredient  4 large tomatoes, cut up, or \OneHalf can, with \OneHalf cup of water.
+\ingredient  2 slices of onion.
+\ingredient  2 sprigs of parsley.
+\ingredient  1 teaspoonful of sugar.
+\ingredient  \OneHalf teaspoonful salt.
+\ingredient  \OneQuarter teaspoonful soda.
+\ingredient  1 quart of milk.
+\ingredient  1 tablespoonful butter.
+\ingredient  1 tablespoonful flour.
+\instruction
+  Cook the tomatoes with the onion, parsley, sugar, and
+salt for twenty minutes.  Mix in the soda and stir well;
+the soda prevents the milk from curdling.  Make the milk
+and flour and butter into white sauce as usual; strain the
+tomato, mix the two, and strain again.
+\instruction
+  Sometimes add a stalk of celery to the other seasoning
+as it cooks.
+\begin{RecipeTitle}
+Cream of Clams\label{cream_of_clams}
+\end{RecipeTitle}
+\ingredient  1 dozen hard clams, or one bunch of soft ones.
+\ingredient  1 quart of rich milk.
+\ingredient  1 tablespoonful butter.
+\ingredient  1 tablespoonful flour.
+\ingredient  3 shakes of pepper.
+\instruction
+  Chop the clams and drain off the juice and add as much
+water; cook till the scum rises, and skim this off.  Drop
+in the clams and cook three minutes.  Heat the milk and
+thicken as usual; put in the clams and juice, cook for
+one minute, and strain.
+\instruction
+  Notice that there is no salt in this soup.  A cup of
+cream, whipped, either put on top or stirred in, is
+very nice.
+\begin{RecipeTitle}
+Oyster Soup\label{oyster_soup}
+\end{RecipeTitle}
+\ingredient  1 pint oysters.
+\ingredient  \OneHalf pint water.
+\ingredient  1 quart rich milk.
+\ingredient  \OneHalf teaspoonful salt.
+\instruction
+  Drain off the oyster juice, add the water, boil it for
+one minute, and skim it well.  Heat the milk and mix it
+with this; drop in the oysters and cook one minute, or till
+the edges begin to curl, and it is done.  This soup is
+not thickened at all; but if you like you may add two
+tablespoonfuls of finely powdered and sifted cracker-crumbs.
+\begin{RecipeTitle}
+Meat Soup or Bouillon Made from Extract\label{meat_soup_made_from_extract}
+\end{RecipeTitle}
+\indpar
+  This Margaret made from beef extract, before she learned
+to use the fresh beef.
+\ingredient  2 teaspoonfuls of extract, or 2 capsules.
+\ingredient  1 quart of boiling water.
+\ingredient  \OneHalf an onion, sliced.
+\ingredient  1 stalk of celery.
+\ingredient  \OneHalf teaspoonful salt.
+\ingredient  2 shakes of pepper.
+\ingredient  2 sprays of parsley.
+\instruction
+  Simmer this for twenty minutes, strain, and pour over
+six thin slices of lemon, one for each plate.  Serve with
+hot crackers.
+\begin{RecipeTitle}
+Cream Bouillon\label{cream_bouillon}
+\end{RecipeTitle}
+  Make this same soup, and pour it over a half-pint of
+thick cream, well whipped.  Do not put any lemon in it.
+Serve with hot crackers.
+\begin{RecipeTitle}
+Meat Soups\label{meat_soups}
+\end{RecipeTitle}
+\instruction  You can make meat soup, or stock, out of almost any
+kind of meat, cooked or raw, with bones or without.
+Many cooks never buy fresh meat for it, and others think
+they must always have it.  It is best to learn both ways.
+\begin{RecipeTitle}
+Plain Meat Soup\label{plain_meat_soup}
+\end{RecipeTitle}
+\ingredient  1 shin of beef.
+\ingredient  5 quarts of water.
+\ingredient  1 small tablespoonful of salt.
+\ingredient  1 head celery, cut up.
+\ingredient  1 onion.
+\ingredient  1 carrot.
+\ingredient  1 turnip.
+\ingredient  1 sprig of parsley.
+\ingredient  2 bay-leaves.
+\ingredient  6 whole cloves.
+\instruction  Wipe the meat and cut off all the bone.  Put the bone in a
+clean kettle first, and then the meat on top, and pour in the
+water; cover, and let this stand on the back of the stove an hour,
+then draw it forward and let it cook.  This will bring scum on
+the water in half an hour, and you must carefully pour in a
+cup of cold water and skim off everything which rises to the top.
+Cover the kettle tightly, and cook very slowly indeed for four
+hours; then put in the cut up vegetables and cook one hour more,
+always just simmering, not boiling hard.  Then it is done, and
+you can put in the salt, and strain the soup first through a
+heavy wire sieve, and then through a flannel bag, and set it
+away to get cold, and you will have a strong, clear, delicious
+stock, which you can put many things in to have variety.
+\begin{RecipeTitle}
+Clear Vegetable Soup\label{clear_vegetable_soup}
+\end{RecipeTitle}
+\instruction  Slice one carrot, turnip, and one potato, and cut them either
+into small, even strips, or into tiny cubes, or take a vegetable
+cutter and cut out fancy shapes.  Simmer them about twenty
+minutes.  Meanwhile, take a pint of soup stock and a cup of
+water and heat them.  Sprinkle a little salt over the vegetables
+and drain them; put them in the soup-tureen and pour the hot
+soup over.
+\begin{RecipeTitle}
+Split Pea Soup\label{split_pea_soup}
+\end{RecipeTitle}
+\ingredient  1 pint split peas.
+\ingredient  1\OneHalf quarts of boiling water.
+\ingredient  1 quart of soup stock.
+\ingredient  1 small teaspoonful of salt.
+\ingredient  3 shakes of pepper.
+\instruction  Wash the peas in cold water and throw away those which float,
+as they are bad.  Soak them overnight, and in the morning
+pour away the water on them and cover them with a quart of
+the boiling water in the rule, and cook an hour and a half.
+Put in the rest of the water and the stock, and press the
+whole through a sieve, and, after washing and wiping the
+kettle, put the soup back to heat, adding the salt and pepper.
+\begin{RecipeTitle}
+Tomato Soup\label{tomato_soup}
+\end{RecipeTitle}
+\ingredient  1 can tomatoes, or 1 quart of fresh stewed ones.
+\ingredient  1 pint of stock.  (You can use water instead in this soup,
+if necessary.)
+\ingredient  \OneQuarter teaspoonful soda.
+\ingredient  1 tablespoonful of butter.
+\ingredient  2 tablespoonfuls of flour.
+\ingredient  1 teaspoonful of sugar.
+\ingredient  1 small onion, cut up.
+\ingredient  1 sprig of parsley.
+\ingredient  1 bay-leaf.
+\ingredient  1 small teaspoonful of salt.
+\ingredient  3 shakes of pepper.
+\instruction  Put the tomatoes into a saucepan with the parsley, onion,
+bay-leaf, and stock, or water, and cook\, fifteen\, minutes,\,
+and then\, strain through a sieve.  Wash the saucepan and
+put the tomatoes back in it, and put on to boil again;
+melt the butter, rub smooth with the flour, and put into
+the soup while it boils, and stir till it is perfectly
+smooth.  Then add the sugar, salt, and pepper and soda,
+and strain into the hot tureen.  Serve croutons with
+this soup.
+\begin{RecipeTitle}
+Soup Made with Cooked Meats\label{soup_made_with_cooked_meats}
+\end{RecipeTitle}
+\instruction  Put all the bones, bits of meat, and vegetables which
+are in the refrigerator into one large kettle on the back
+of the fire, and simmer all day in enough boiling water
+to cover it all, adding more water as this cooks away.
+Skim carefully from time to time.  If there are not many
+vegetables to go in, put parsley and onion in their place.
+At night strain through the sieve, then through the flannel,
+and cool.
+\instruction  This stock is never clear as is that made from fresh
+meat, but it is almost as good for thick soups, such as
+pea, or tomato.
+\begin{RecipeTitle}
+Chicken or Turkey Soup\label{chicken_or_turkey_soup}
+\end{RecipeTitle}
+\instruction  Break up the bones and cover with cold water; add a slice
+of onion, a bay-leaf, and a sprig of parsley, and cook all
+day, adding water when necessary, and skimming.  Cool,
+take off the grease, heat again, and strain.  Serve with
+small, even squares of chicken meat in it, or a little
+cooked rice and salt.  Many people like a small pinch of
+cinnamon in turkey soup.
+\smallskip
+\begin{center}
+\hstroke
+\end{center}
+\smallskip
+\begin{FoodTypeTitle}
+VEGETABLES\label{VEGETABLES}
+\end{FoodTypeTitle}
+\begin{RecipeTitle}
+Mashed Potatoes\label{mashed_potatoes}
+\end{RecipeTitle}
+\ingredient  6 large potatoes.
+\ingredient  \OneHalf cup hot milk.
+\ingredient  Butter the size of a hickory-nut.
+\ingredient  3 teaspoonfuls salt.
+\ingredient  3 shakes of pepper.
+\instruction  Peel and boil the potatoes till tender; then turn off
+the water and stand them on the back of the stove with
+a cover half over them, where they will keep hot while
+they get dry and floury, but do not let them burn; shake
+the saucepan every little while.  Heat the milk with the
+butter, salt, and pepper in it; mash the potatoes well,
+either with the wooden potato-masher or with a wire one,
+and put in the milk little by little.  When they are all
+free from lumps, put them through the potato-ricer, or
+pile them lightly in the tureen as they are.  Do not
+smooth them over the top.
+\begin{RecipeTitle}
+Sweet Potatoes\label{sweet_potatoes}
+\end{RecipeTitle}
+\instruction  If they are large, scrub them well and bake in a hot
+oven for about forty minutes.  If they are small, make
+them into---
+\begin{RecipeTitle}
+Creamed Sweet Potatoes\label{creamed_sweet_potatoes}
+\end{RecipeTitle}
+\instruction  Boil the potatoes, skin them, and cut them up in small
+slices.  Make a cup of cream sauce, mix with them, and
+put them in the oven for half an hour.
+\begin{RecipeTitle}
+Scalloped Sweet Potatoes\label{scalloped_sweet_potatoes}
+\end{RecipeTitle}
+\instruction  Boil six potatoes in well-salted water till they are tender;
+skin them, slice them thin, and put a layer of them in a
+buttered baking-dish;  sprinkle with brown sugar, and put
+on more potatoes and more sugar till the dish is full.
+Bake for three-quarters of an hour.
+\begin{RecipeTitle}
+Beets\label{beets}
+\end{RecipeTitle}
+\instruction  Wash the beets but do not peel them.  Boil them gently
+for three-quarters of an hour, or till they can be pierced
+easily with a straw.  Then skin them and slice in a hot
+dish, dusting each layer with a little salt, pepper, and
+melted butter.  Those which are left over may have a little
+vinegar poured over them, to make them into pickles for
+luncheon.
+\smallskip
+\indpar
+  Once Margaret made something very nice by a recipe her
+Pretty Aunt put in her book.  It was called---
+\begin{RecipeTitle}
+                   Stuffed Beets\label{stuffed_beets}
+\end{RecipeTitle}
+\ingredient  1 can French peas.
+\ingredient  6 medium-sized beets.
+\instruction  Boil the beets as before and skin them, but leave them
+whole.  Heat the peas after the juice has been turned off,
+and season them with salt and pepper.  Cut off the stem
+end of each beet so it will stand steadily, and scoop
+a round place in the other end; sprinkle each beet with
+salt and pepper, and put a tiny bit of butter down in
+this little well, and then fill it high with the peas
+it will hold.
+\begin{RecipeTitle}
+                  Creamed Cabbage\label{creamed_cabbage}
+\end{RecipeTitle}
+\ingredient  1 small cabbage.
+\ingredient  1 cup cream sauce.
+\instruction  Take off the outside leaves of the cabbage; cut it up in
+four pieces, and cut out the hard core and lay it in cold,
+salted water for half an hour.  Then wipe it dry and slice
+it, not too fine, and put it in a saucepan; cover it with
+boiling water with a teaspoonful of salt in it, and boil
+hard for fifteen minutes without any cover.  While it is
+cooking, make a cup of cream sauce.  Take up the cabbage,
+press it in the colander with a plate till all the water
+is out; put it in a hot covered dish, sprinkle well with
+salt, and pour the cream sauce over.  This will not have
+any unpleasant odor in cooking, and it will be so tender
+and easy to digest that even a little girl may have two
+helpings.
+\instruction  If you like it to look green, put a tiny bit of soda
+in the water when you cook it.
+\begin{RecipeTitle}
+Lima Beans\label{lima_beans}
+\end{RecipeTitle}
+  Shell them and cook like peas; pour over them a half-cup
+of cream sauce, if you like this better than having them dry.
+\begin{RecipeTitle}
+Peas\label{peas}
+\end{RecipeTitle}
+\instruction  Shell them and drop them into a saucepan of boiling water,
+into which you have put a teaspoonful of salt and one of
+sugar.  Boil them till they are tender, from fifteen
+minutes, if they are fresh from the garden, to half an
+hour or more, if they have stood in the grocer's for a
+day or two.  When they are done they will have little
+dents in their sides, and you can easily mash two or three
+with a fork on a plate.  Then drain off the water, put in
+three shakes of pepper, more salt if they do not taste just
+right, and a piece of butter the size of a hickory-nut,
+and shake them till the butter melts; serve in a hot
+covered dish.
+\begin{RecipeTitle}
+String Beans\label{string_beans}
+\end{RecipeTitle}
+\instruction  Pull off the strings and cut off the ends; hold three or
+four beans in your hand and cut them into long, very narrow
+strips, not into square pieces.  Then cook them exactly as
+you did the peas.\pagebreak[4]
+\begin{RecipeTitle}
+Stewed Tomatoes\label{stewed_tomatoes}
+\end{RecipeTitle}
+\ingredient  6 large tomatoes.
+\ingredient  1 teaspoonful of salt.
+\ingredient  1 teaspoonful of sugar.
+\ingredient  1 pinch soda.
+\ingredient  3 shakes of pepper.
+\ingredient  Butter as large as an English walnut.
+\instruction  Peel and cut the tomatoes up small, saving the juice;
+put together in a saucepan with the seasoning, the soda
+mixed in a teaspoonful of water before it is put in.  Simmer
+twenty minutes, stirring till it is smooth, and last put in
+half a cup of bread or cracker crumbs, or a cup of toast,
+cut into small bits.  Serve in a hot, covered dish.
+\begin{RecipeTitle}
+Asparagus\label{asparagus}
+\end{RecipeTitle}
+\instruction  Untie the bunch, scrape the stalks clean, and put it in
+cold water for half an hour.  Tie the bunch again, and cut
+enough off the white ends to make all the pieces the same
+length.  Stand them in boiling water in a porcelain kettle,
+and cook gently for about twenty minutes.  Lay on a platter
+on squares of buttered toast, and pour over the toast and
+the tips of the asparagus a cup of cream sauce.  Or do not
+put it on toast, but pour melted butter over the tips after
+it is on the platter.  To make it delicious, mix the juice
+of a lemon with the butter.
+\instruction  Sometimes put a little grated cheese on the ends last
+of all.
+\begin{RecipeTitle}
+Onions\label{onions}
+\end{RecipeTitle}
+\instruction  Peel off the outside skin and cook them in boiling, salted
+water till they are tender; drain them, put them in a
+baking-dish, and pour over them a tablespoonful of melted
+butter, three shakes of pepper, and a sprinkling of salt,
+and put in the oven and brown a very little.  Or, cover
+them with a cup of white sauce instead of the melted butter,
+and sprinkle with salt and pepper, but do not put in the oven.
+\begin{RecipeTitle}
+Corn\label{corn}
+\end{RecipeTitle}
+\instruction  Strip off the husks and silk, and put in a kettle of
+boiling water and boil hard for fifteen minutes; do not
+salt the water, as salt makes corn tough.  Put a napkin
+on a platter with one end hanging over the end; lay the corn
+on and fold the end of the napkin over to keep it warm.
+\begin{RecipeTitle}
+Canned Corn\label{canned_corn}
+\end{RecipeTitle}
+\instruction  Turn the corn into the colander and pour water through it a
+moment.  Heat a cup of milk with a tablespoonful of butter, a
+teaspoonful of salt, and three shakes of pepper, and mix with
+the corn and cook for two minutes.  Or, put in a buttered
+baking-dish and brown in the oven.  Many people never wash
+corn; it is better to do so.
+\medskip
+\indpar
+  Sometimes Margaret had boiled rice for dinner in place of
+potatoes, and then she looked back at the recipe she used when
+she cooked it for breakfast, and made it in just the same way.
+Very often in winter she had---
+\begin{RecipeTitle}
+                      Macaroni\label{macaroni}
+\end{RecipeTitle}
+\ingredient  6 long pieces of macaroni.
+\ingredient  1 cup white sauce.
+\ingredient  \OneHalf pound of cheese.
+\ingredient  Paprika and salt.
+\instruction  Break up the macaroni into small pieces, and boil fifteen
+minutes in salted water, shaking the dish often.  Pour off the
+water and hold the dish under the cold-water faucet until all
+the paste is washed off the outside of the macaroni, which
+will take only a minute if you turn it over once or twice.
+Butter a baking-dish, put in a layer of macaroni, a good
+sprinkle of salt, then a very little white sauce, and a layer
+of grated cheese, sprinkled over with a tiny dusting of
+paprika, or sweet red pepper, if you have it; only use a tiny
+bit.  Then cover with a thin layer of white sauce, and so on
+till the dish is full, with the last layer of white sauce
+covered with an extra thick one of cheese.  Bake till brown.
+\instruction  Margaret's mother got this rule in Paris, and she though it
+a very nice one.
+\smallskip
+\indpar
+  After the soup, meat, and vegetables at dinner came the
+salad; for this Margaret almost always had lettuce, with
+French dressing, as mayonnaise seemed too heavy for dinner.
+Sometimes she had nice watercress; once in a long time she had
+celery with mayonnaise.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}\pagebreak[4]
+\begin{FoodTypeTitle}
+DESSERTS\label{DESSERTS}
+\end{FoodTypeTitle}
+\begin{RecipeTitle}
+Corn-starch Pudding\label{plain_cornstarch_pudding}
+\end{RecipeTitle}
+\ingredient  1 pint of milk.
+\ingredient  2 heaping tablespoonfuls of corn-starch.
+\ingredient  3 tablespoonfuls of sugar.
+\ingredient  Whites of three eggs.
+\ingredient  \OneHalf teaspoonful vanilla.
+\instruction  Beat the whites of the eggs very stiff.
+Mix the corn-starch
+with half a cup of the milk, and stir till it melts.  Mix the
+rest of the milk and the sugar, and put them on the fire in
+the double boiler.  When it bubbles, stir up the corn-starch
+and milk well, and stir them in and cook and stir till it gets
+as thick as oatmeal mush; then turn in the eggs and stir them
+lightly, and cook for a minute more.  Take it off the stove,
+mix in the vanilla, and put in a mould to cool.  When dinner
+is ready, turn it out on a platter and put small bits of red
+jelly around it, or pieces of preserved ginger, or a pretty
+circle of preserved peaches, or preserved pineapple.  Have a
+pitcher of cream to pass with it, or have a nice bowl of
+whipped cream.  If you have a ring-mould, let it harden in
+that, and have the whipped cream piled in the centre after it
+is on the platter, and put the jelly or preserves around last.
+\begin{RecipeTitle}
+Chocolate Corn-starch Pudding\label{chocolate_cornstarch_pudding}
+\end{RecipeTitle}
+\instruction  Use the same rule as before, but put in one more
+tablespoonful of sugar.  Then shave thin two squares of
+Baker's chocolate, and stir in over the teakettle till it
+melts, and stir it in very thoroughly before you put in the
+eggs.  Instead of pouring this into one large mould, put it in
+egg-cups to harden; turn these out carefully, each on a
+separate plate, and put a spoonful of whipped cream by each one.
+\begin{RecipeTitle}
+Cocoanut Corn-starch Pudding\label{cocoanut_cornstarch_pudding}
+\end{RecipeTitle}
+\instruction  Make the first rule; before you put in the eggs, stir in a
+cup of grated cocoanut, with an extra spoonful of sugar, or a
+cup of that which comes in packages without more sugar, as it
+is already sweetened.  Serve in a large mould, or in small
+ones, with cream.\pagebreak[4]
+\begin{RecipeTitle}
+Baked Custard\label{baked_custard}
+\end{RecipeTitle}
+\ingredient  2 cups milk.
+\ingredient  Yolks of two eggs.
+\ingredient  2 tablespoonfuls of sugar.
+\ingredient  A little nutmeg.
+\instruction  Beat the eggs till they are light; mix the milk and sugar
+till the sugar melts; put the two together, and put it into a
+nice baking-dish, or into small cups, and dust the nutmeg over
+the tops.  Bake till the top is brown, and till when you put a
+knife-blade into the custard it comes out clean.
+\begin{RecipeTitle}
+Cocoanut Custard\label{cocoanut_custard}
+\end{RecipeTitle}
+\instruction  Add a cup of cocoanut to this rule and bake it in one dish,
+stirring it up two or three times from the bottom, but, after
+it begins to brown, leaving it alone to finish.  Do not put
+any nutmeg on it.
+\begin{RecipeTitle}
+Tapioca Pudding\label{tapioca_pudding}
+\end{RecipeTitle}
+\ingredient  2 tablespoonfuls tapioca.
+\ingredient  Yolks of two eggs.
+\ingredient  \OneHalf cup of sugar.
+\ingredient  1 quart of milk.
+\instruction  Put the tapioca into a small half-cup of water and let it
+stand one hour.  Then drain it and put it in the milk in the
+double boiler, and cook and stir it till the tapioca looks
+clear, like glass.  Beat the eggs and mix the sugar with them,
+and beat again till both are light, and put them with the milk
+and tapioca and cook three minutes, stirring all the time.
+Then take it off the fire and add a saltspoonful of salt and a
+half-teaspoonful of vanilla, and let it get perfectly cold.
+\begin{RecipeTitle}
+Floating Island\label{floating_island}
+\end{RecipeTitle}
+\ingredient  1 pint milk.
+\ingredient  3 eggs.
+\ingredient  One-third cup of sugar.
+\instruction  Put the milk on the stove to heat in a good-sized pan.  Beat
+the whites of the eggs very stiff, and as soon as the milk
+scalds,---that is, gets a little wrinkled on top,---drop
+spoonfuls of the egg on to it in little islands; let them
+stand there to cook just one minute, and then with the skimmer
+take them off and lay them on a plate.  Put the milk where it
+will keep hot but not boil while you beat the yolks of the
+eggs stiff, mixing in the sugar and beating that, too.  Pour
+the milk into the bowl of egg, a little at a time, beating all
+the while, and then put it in the double boiler and cook till
+it is as thick as cream.  Take it off the fire, stir in a
+saltspoonful of salt and half a teaspoonful of vanilla, and
+set it away to cool.  When it is dinner-time, strain the
+custard into a pretty dish and slip the whites off the top,
+one by one.  If you like, you can dot them over with very tiny
+specks of red jelly.
+\begin{RecipeTitle}
+Cake and Custard\label{cake_and_custard}
+\end{RecipeTitle}
+\instruction  Make a plain boiled custard, just as before, with---
+\ingredient  1 pint of milk.
+\ingredient  Yolks of three eggs.
+\ingredient  One-third cup of sugar.
+\ingredient  1 saltspoonful of salt.
+\ingredient  \OneHalf teaspoonful of vanilla.
+\instruction  Beat the eggs and sugar, add the hot milk, and cook till
+creamy, put in the salt and vanilla, and cool.  Then cut stale
+cake into strips, or split lady-fingers into halves, and
+spread with jam.  Put them on the sides and bottom of a flat
+glass dish, and gently pour the custard over.
+\begin{RecipeTitle}
+Brown Betty\label{brown_betty}
+\end{RecipeTitle}
+\instruction  Peel,\, core,\, and\, slice six apples.  Butter a baking-dish and
+sprinkle the inside all over with fine bread-crumbs.  Then
+take six very thin slices of buttered bread and line the sides
+and bottom of the dish.  Put a layer of apples an inch thick,
+a thin layer of brown sugar, six bits of butter, and a dusting
+of cinnamon, another layer of crumbs, another of apples and
+sugar,\, and so on\, till the dish\, is full,\, with crumbs and
+butter on top, and three tablespoonfuls of molasses poured
+over.  Bake this one hour, and have hard sauce to eat with it.
+\begin{RecipeTitle}
+Lemon Pudding\label{lemon_pudding}
+\end{RecipeTitle}
+\ingredient  1 cup of sugar.
+\ingredient  4 eggs.
+\ingredient  2 lemons.
+\ingredient  1 pint of milk.
+\ingredient  1 tablespoonful of sugar.
+\ingredient  2 tablespoonfuls of corn-starch.
+\ingredient  1 pinch of salt.
+\instruction  Wet the corn-starch with half a cup of the milk, and heat
+what is left.  Stir up the corn-starch well, and when the milk
+is hot put it in and stir; then boil five minutes, stirring
+all the time.  Melt the butter, and put that in with a pinch
+of salt, and cool it.  Beat the yolks of the eggs, and add the
+sugar, the juice of both lemons, and the grated rind of one,
+pour into the milk, and stir well; put in a buttered
+baking-dish and bake till slightly brown.  Take it out of the
+oven; beat the whites of two eggs with a tablespoonful of
+granulated sugar, and pile lightly on top, and put in the oven
+again till it is just brown.  This is a very nice rule.
+\begin{RecipeTitle}
+Rice Pudding with Raisins\label{rice_pudding_with_raisins}
+\end{RecipeTitle}
+\ingredient  1 quart of milk.
+\ingredient  2 tablespoonfuls of rice.
+\ingredient  One-third cup of sugar.
+\ingredient  \OneHalf cup seeded raisins.
+\instruction  Wash the rice and the raisins and stir everything together
+till the sugar dissolves.  Then put it in a baking-dish in the
+oven.  Every little while open the door and see if a light
+brown crust is forming on top, and, if it is, stir the pudding
+all up from the bottom and push down the crust.  Keep on doing
+this till the rice swells and makes the milk all thick and
+creamy, which it will after about an hour.  Then let the
+pudding cook, and when it is a nice deep brown take it out and
+let it get very cold.
+\begin{RecipeTitle}
+ Bread Pudding\label{bread_pudding}
+\end{RecipeTitle}
+\ingredient  2 cups of milk.
+\ingredient  1 cup soft bread-crumbs.
+\ingredient  1 tablespoonful of sugar.
+\ingredient  2 egg yolks.
+\ingredient  1 egg white.
+\ingredient  \OneHalf teaspoonful vanilla.
+\ingredient  1 saltspoonful of salt.
+\instruction  Crumb the bread evenly and soak in the milk till soft.  Beat
+it till smooth, and put in the beaten yolks of the eggs, the
+sugar, vanilla, and salt, and last the beaten white of the
+egg.  Put it in a buttered pudding-dish, and stand this in a
+pan of hot water in the oven for fifteen minutes.  Take it out
+and spread its top with jam, and cover with the beaten white
+of the other egg, with one tablespoonful of granulated sugar
+put in it, and brown in the oven.  You can eat this as it is,
+or with cream, and you may serve it either hot or cold.
+  Sometimes you can put a cup of washed raisins into the
+bread-crumbs and milk, and mix in the other things; sometimes
+you can put in a cup of chopped almonds, or a little preserved
+ginger.  Orange marmalade is especially nice on bread pudding.
+\begin{RecipeTitle}
+Orange Pudding\label{orange_pudding}
+\end{RecipeTitle}
+\instruction  Make just like Lemon Pudding, but use three oranges instead
+of two lemons.
+\begin{RecipeTitle}
+Cabinet Pudding\label{cabinet_pudding}
+\end{RecipeTitle}
+\ingredient  1 pint of milk.
+\ingredient  Yolks of three eggs.
+\ingredient  3 tablespoonfuls of sugar.
+\ingredient  1 saltspoonful of salt.
+\instruction  Beat the eggs, add the sugar, and stir them into the milk,
+which must be very hot but not boiling; stir till it thickens,
+and then take it from the fire.  Put a layer of washed raisins
+in the bottom of a mould, then a layer of slices of stale cake
+or lady-fingers, then more raisins around the edge of the
+mould, and more cake, till the mould is full.  Pour the
+custard over very slowly, so the cake will soak well, and bake
+in a pan of water in the oven for an hour.  This pudding is to
+be eaten hot, with any sauce you like, such as Foamy Sauce.
+\instruction  Cut-up figs are nice to use with the raisins, and chopped
+nuts are a delicious addition, dropped between the layers of
+the cake.
+\begin{RecipeTitle}
+Cottage Pudding\label{cottage_pudding}
+\end{RecipeTitle}
+\ingredient  1 egg.
+\ingredient  \OneHalf cup of sugar.
+\ingredient  \OneHalf cup of milk.
+\ingredient  1\OneHalf teaspoonfuls of baking-powder.
+\ingredient  1 cup of flour.
+\ingredient  1 tablespoonful of butter.
+\instruction  Beat the yolk of the egg light, add the sugar and butter
+mixed, then put in the milk, the flour, the whites of the eggs
+beaten stiff, and last of all the baking-powder, and stir it
+up well.  Put in a greased pan and bake nearly half an hour.
+If you want this very nice, put in half a cup of chopped figs,
+mixed with part of the flour.
+\instruction  Serve with Foamy Sauce.
+\begin{RecipeTitle}
+Prune Whips\label{prune_whips}
+\end{RecipeTitle}
+\instruction  This was a cooking-school rule which the Pretty Aunt put in,
+because she said it was the best sort of pudding for little
+girls to make.
+\ingredient  1 tablespoonful of powdered sugar.
+\ingredient  2 tablespoonfuls stewed prunes.
+\ingredient  White of one egg.
+\instruction  Cook the prunes till soft, take out the stones, and mash the
+prunes fine.  Beat the white of the egg very stiff, mix in the
+sugar and prunes, and bake in small buttered dishes.  Serve
+hot or cold, with cream.
+\begin{RecipeTitle}
+Junket\label{junket}
+\end{RecipeTitle}
+\ingredient  1 junket tablet.
+\ingredient  1 quart milk.
+\ingredient  \OneHalf cup sugar.
+\ingredient  1 teaspoonful vanilla.
+\instruction  Break up the junket tablet into small pieces, and put them
+into a tablespoonful of water to dissolve.  Put the sugar into
+the milk with the vanilla, and stir till it is dissolved.
+Warm the milk a little, but only till it is as warm as your
+finger, so that if you try it by touching it with the tip, you
+do not feel it at all as colder or warmer.  Then quickly turn
+in the water with the tablet melted in it, stirring it only
+once, and pour immediately into small cups on the table.
+These must stand for half and hour without being moved, and
+then the junket will be stiff, and the cups can be put in the
+ice-box.  In winter you must warm the cups till they are like
+the milk.  This is very nice with a spoonful of whipped cream
+on each cup, and bits of preserved ginger or of jelly on it.
+\begin{RecipeTitle}
+Strawberry Shortcake\label{strawberry_shortcake}
+\end{RecipeTitle}
+\instruction  Margaret's mother called this the Thousand Mile Shortcake,
+because she sent so far for the recipe to the place where she
+had once eaten it, when she thought it the best she had ever
+tasted.
+\ingredient  1 pint flour.
+\ingredient  \OneHalf cup butter.
+\ingredient  1 egg.
+\ingredient  1 teaspoonful baking-powder.
+\ingredient  \OneHalf cup milk.
+\ingredient  1 saltspoonful of salt.
+\instruction  Mix the baking-powder and salt with the flour and sift all
+together.  The butter should stand on the kitchen table till
+it is warm and ready to melt, when it may be mixed in with a
+spoon, and then the egg, well beaten, and the milk.
+\instruction  Divide the dough into halves; put one in a round biscuit-tin,
+butter it, and lay the other half on top, evenly. Bake
+a light brown; when you take it out of the oven, let it
+cool, and then lift the layer apart.  Mash the berries,
+keeping out some of the biggest ones for the top of the cake,
+and put on the bottom layer; put a small half-cup of powdered
+sugar on them, and put the top layer on.  Dust this over with
+sugar till it is white, and set the large berries about on it,
+or cover the top with whipped cream and put the berries on
+this.
+\begin{RecipeTitle}
+Cake Shortcake\label{cake_shortcake}
+\end{RecipeTitle}
+\ingredient  1 small cup sugar.
+\ingredient  \OneHalf cup butter.
+\ingredient  1 cup cold water.
+\ingredient  1 egg.
+\ingredient  2 cups flour.
+\ingredient  3 teaspoonfuls baking-powder.
+\instruction  Rub the butter and sugar to a cream; sift the flour and
+baking-powder together; beat the egg stiff without separating;
+put the egg with the sugar and butter, add the water and
+flour in turn, a little at a time, stirring steadily; bake in
+two layer-tins.  Put crushed berries between, and whole
+berries on top.
+\instruction  Tiny field strawberries make the most delicious shortcake of
+all.
+\begin{RecipeTitle}
+Peach Shortcake\label{peach_shortcake}
+\end{RecipeTitle}
+\instruction  Make either of the rules above,\, and\, put\, mashed and sweetened
+peaches between the layers.  Slice evenly about four more, and
+arrange these on top, making a ring of them overlapping all
+around the edge, and laying them inside in the same way.
+Sugar well, and serve with whipped cream or a pitcher of plain
+cream.
+\begin{RecipeTitle}
+Lemon Jelly\label{lemon_jelly}
+\end{RecipeTitle}
+\ingredient  \OneHalf box gelatine.
+\ingredient  \OneHalf cup cold water.
+\ingredient  2 cups boiling water.
+\ingredient  1 cup sugar.
+\ingredient  Juice of three lemons, and three scrapings of the yellow
+rind.
+\instruction  Put the gelatine into the cold water and soak one hour.  Put
+the boiling water, the sugar, and the scrapings of the peel on
+the fire, and still till the sugar dissolves.  Take it off the
+fire and stir in the gelatine, and mix till this is dissolved;
+when it is partly cool, turn in the lemon juice and strain
+through a flannel bag dipped in water and wrung dry.  Put in a
+pretty mould.
+\begin{RecipeTitle}
+Orange Jelly\label{orange_jelly}
+\end{RecipeTitle}
+\instruction  Make this exactly as you did the lemon jelly, only instead
+of taking the juice of three lemons, take the juice of two
+oranges and one lemon, and scrape the orange peel instead of
+the lemon peel.
+\instruction  Whipped cream is nicer with either of these jellies.
+\begin{RecipeTitle}
+Prune Jelly\label{prune_jelly}
+\end{RecipeTitle}
+\instruction  Wash well a cup of prunes, and cover them with cold water
+and soak overnight.  In the morning put them on the fire in
+the same water, and simmer till so tender that the stones will
+slip out.  Cut each prune in two and sprinkle with sugar as
+you lay them in the mould; pour over them lemon jelly made by
+the recipe above, and put on ice.  Turn out on a pretty dish,
+and put whipped cream around.
+\bigskip
+\indpar
+  Sometimes Margaret colored lemon jelly with red raspberry
+juice, and piled sugared raspberries around the mould.  Lemon
+jelly is one of the best things to put things with; peaches
+may be used instead of prunes, in that rule, or strawberries,
+with plenty of sugar, or bits of pineapple.
+\begin{RecipeTitle}
+Fruit Jelly\label{fruit_jelly}
+\end{RecipeTitle}
+\instruction  Make a plain lemon jelly, as before.  Cut up very thin two
+oranges, one banana, six figs, and a handful of white grapes,
+which you have seeded, and sweeten them.  Put in a mould and
+pour in the jelly; as it begins to grow firm you can gently
+lift the fruit from the bottom once or twice.
+\instruction  You can also fill the mould quite full of fruit, and make
+only half the jelly and pour over.  Whipped cream is nice to
+eat with this.
+\begin{RecipeTitle}
+Coffee Jelly\label{coffee_jelly}
+\end{RecipeTitle}
+\ingredient  \OneHalf box of gelatine.
+\ingredient  \OneHalf cup of cold water.
+\ingredient  1 pint strong hot coffee.
+\ingredient  \ThreeQuarters cup sugar.
+\ingredient  \OneHalf pint boiling water.
+\instruction  Put the gelatine in the cold water and soak two minutes, and
+pour over it the coffee, boiling hot.  When it is dissolved,
+put in the sugar and boiling water and strain;  put in little 
+individual moulds, and turn out with whipped cream under each
+one.  Or, set in a large mould, and have whipped cream around
+it.
+\begin{RecipeTitle}
+Snow Pudding\label{snow_pudding}
+\end{RecipeTitle}
+\ingredient  \OneHalf box of gelatine.
+\ingredient  1 pint of cold water.
+\ingredient  3 eggs.
+\ingredient  Juice of three lemons.
+\ingredient  \OneHalf cup of powdered sugar.
+\instruction  Pour the water over the gelatine and let it stand ten
+minutes; then put the bowl over the fire and stir till it is
+dissolved, and take it off at once.  As soon as it seems
+nearly cold, beat to a froth with the egg-beater.  Beat the
+whites of the eggs stiffly, and add to the gelatine, with the
+lemon juice and sugar, and mix well.  Put in a mould and set
+on ice.  Make a soft custard by the rule, and pour around the
+pudding when you serve it.
+\begin{RecipeTitle}
+Velvet Cream\label{velvet_cream}
+\end{RecipeTitle}
+\ingredient  \OneQuarter box of gelatine.
+\ingredient  1 pint milk.
+\ingredient  2 eggs.
+\ingredient  3 tablespoonfuls of sugar.
+\ingredient  Small teaspoonful of vanilla.
+\instruction  Put the gelatine in the milk and soak fifteen minutes; put
+on the stove and heat till it steams, but do not let it boil;
+stir carefully often, as there is danger of its burning.  Beat
+the yolks of the eggs with the sugar, and put these in the
+custard, and cook till it all thickens and is smooth, but do
+not boil it.  Strain, cool, and add the vanilla, and last fold
+in the beaten whites of the eggs, and put in a mould on the
+ice.
+\instruction  Preserved peaches laid around this are very nice, or rich
+pineapple, or apricot jam; or a ring of whipped cream, with
+bits of red jelly, make a pretty border.
+\begin{RecipeTitle}
+Easy Charlotte Russe\label{easy_charlotte_russe}
+\end{RecipeTitle}
+\ingredient  \OneQuarter box gelatine.
+\ingredient  \OneHalf pint of milk.
+\ingredient  1 pint thick cream.
+\ingredient  \OneHalf cup powdered sugar.
+\ingredient  1 small teaspoonful vanilla.
+\instruction  Put the gelatine in the milk and stand on the stove till the
+gelatine is dissolved, stirring often.  Then take it off, and
+beat with the egg-beater till cold.  Beat the cream with the
+egg-beater till perfectly stiff, put in the sugar and
+vanilla, and mix with the milk, and set on ice in a mould.
+When you wish to use it, turn out and put lady-fingers split
+in halves all around it.
+\medskip
+\begin{center}
+\hstroke
+\end{center}
+\smallskip
+\begin{FoodTypeTitle}
+PUDDING SAUCES\label{PUDDING_SAUCES}
+\end{FoodTypeTitle}
+\begin{RecipeTitle}
+Orange Sauce\label{orange_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  3 egg-whites.
+\ingredient  \OneHalf cup powdered sugar.
+\ingredient  Juice of 2 oranges.
+\ingredient  Grated rind.
+\instruction  Beat the egg-whites very stiff, add the sugar, then the
+grated orange-peel, then the juice; beat up lightly and serve
+at once.
+\begin{RecipeTitle}
+Delicious Maple Sauce\label{delicious_maple_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  2 egg-yolks.
+\ingredient  \OneQuarter cup maple syrup.
+\ingredient  \OneHalf cup whipped cream.
+\instruction  Beat the yolks very light, putting in a pinch of salt; put
+in the syrup and cook till the spoon coats over when you dip
+it in; then cool and beat in the whipped cream, and serve very
+cold.
+\begin{RecipeTitle}
+Hard Sauce\label{hard_pudding_sauce}
+\end{RecipeTitle}
+\instruction  Beat together a half-cup of powdered sugar and a half-cup of
+butter with a fork till both are light and creamy.  Flavor
+with a teaspoonful of vanilla and put on the ice to harden.
+\begin{RecipeTitle}
+Foamy Sauce\label{foamy_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  \OneHalf cup butter.
+\ingredient  \OneHalf cup boiling water.
+\ingredient  1 cup powdered sugar.
+\ingredient  1 teaspoonful vanilla.
+\ingredient  White of one egg.
+\instruction  Rub the butter and sugar to a cream; add vanilla and beat
+well.  When it is time to serve, beat the egg stiff, stir the
+boiling water into the sugar and butter, and then put in the
+egg and beat till foamy, standing it on the stove as you do
+so, to keep it hot.  Serve in the sauce-boat.\pagebreak[4]
+\begin{RecipeTitle}
+Grandmother's Sauce\label{grandmothers_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  1 cup sugar.
+\ingredient  \OneHalf cup butter.
+\ingredient  Yolks of two eggs.
+\ingredient  \OneQuarter cup boiling water.
+\ingredient  A dusting of nutmeg.
+\instruction  Cream the butter and sugar, stir in the beaten yolk, and
+last the boiling water.  Beat till foamy, and then dust with
+nutmeg.
+\begin{RecipeTitle}
+Lemon Sauce\label{lemon_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  White of one egg.
+\ingredient  \OneHalf cup powdered sugar.
+\ingredient  Juice of half a lemon.
+\instruction  Beat the egg, add the sugar and lemon, and beat again.
+\begin{RecipeTitle}
+White Sauce\label{white_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  1 tablespoonful of corn-starch.
+\ingredient  \OneHalf cup cold water.
+\ingredient  1 cup boiling water.
+\ingredient  \OneHalf cup powdered sugar.
+\ingredient  Pinch of salt.
+\ingredient  2 whites of eggs.
+\ingredient  1 teaspoonful alons extract.
+\instruction  Dissolve the corn-starch in the cold water, and then add the
+boiling water and sugar and salt, and cook for fifteen
+minutes, stirring all the time.  Take from the fire and fold
+in the stiffly beaten egg-whites with the flavoring, and beat
+till perfectly cold.  Any flavoring will do for this sauce;
+pistache is very nice.
+\begin{RecipeTitle}
+Quick Pudding Sauce\label{quick_pudding_sauce}
+\end{RecipeTitle}
+\ingredient  1 egg.
+\ingredient  \OneHalf cup powdered sugar.
+\ingredient  1 teaspoonful vanilla.
+\instruction  Put the egg in a bowl without separating it and beat till
+very light; then pour in the sugar very slowly, beating all
+the time; add the vanilla and serve at once.
+\instruction  This is a very nice sauce, and so simple to make that
+Margaret learned it among the first of her rules.
+\begin{center}
+\hstroke
+\end{center}
+\begin{FoodTypeTitle}
+Ice-creams and Ices\label{packing_the_freezer}
+\end{FoodTypeTitle}
+\instruction  Margaret had a little ice-cream freezer which was all her
+own, and held only enough for two little girls to eat at a
+tea-party, and this she could pack alone.  When she made
+ice-cream for all the family she had to use the larger
+freezer, of course, and this Bridget helped her pack.  But the
+same rule was used for either the large one or the small.
+First break up the ice in a thick bag with a hammer until the
+pieces are as large as eggs, and all about the same size.
+Then put two big bowls or dippers of this into a tub or pail,
+and add one bowl or dipper of coarse salt, and so on, till you
+have enough, mixing it well with a long-handled spoon.  Put
+the freezer in its pail and put the cover on; then fill the
+space between with the ice and salt till it is full, pressing
+it down as you work.  Let it stand now in a cool place, till
+you know the inside is very cold, and then wipe off the top
+carefully and pour in the cream, which must be very cold, too.
+Put on the top and turn smoothly and slowly till it is stiff,
+which should be fifteen minutes.  Then draw off the water from
+the pail, wipe the top of the cover again, so no salt can get
+in, and take out the dasher, pushing the cream down with a
+spoon from the sides and packing it firmly.  Put a cork in the
+hole in the cover, and put it on tightly.  Mix more ice with a
+little salt; only a cupful to two bowls this time, and pack
+the freezer again up to the top.  Wring out a heavy cloth in
+the salty water you drew off the pail, and cover it over
+tightly with this, and then stand in a cool, dark place till
+you need it; all ice-creams are better for standing two hours.
+\begin{RecipeTitle}
+Plain Ice-cream\label{plain_ice_cream}
+\end{RecipeTitle}
+\ingredient  3 cups of cream.
+\ingredient  1 cup of milk.
+\ingredient  1 small cup of sugar.
+\ingredient  2 teaspoonfuls vanilla.
+\instruction  Put the cream, milk, and sugar on the fire, and stir till
+the sugar dissolves and cream just wrinkles on top; do not let
+it boil.  Take it off, beat it till it is cold, add the
+vanilla, and freeze.
+\begin{RecipeTitle}
+French Ice-cream\label{french_ice_cream}
+\end{RecipeTitle}
+\ingredient  1 pint of milk.
+\ingredient  1 cup of cream.
+\ingredient  1 cup of sugar.
+\ingredient  4 eggs.
+\ingredient  1 tablespoonful vanilla.
+\ingredient  1 saltspoonful of salt.
+\instruction  Put the milk on the fire and let it just scald or wrinkle.
+Beat the yolks of the eggs, put in the sugar, and beat again;
+then pour the hot milk into these slowly, and the salt, and
+put it on the fire in the double boiler and let it cook to a
+nice thick cream.  (This is a plain boiled custard, such as
+you made for floating island.)  Take it off and let it cool
+while you beat the whites of the eggs stiff, and then the cup
+of cream.  Put the eggs in first lightly when the custard is
+entirely cold, and then the whipped cream last, and the
+vanilla, and freeze.
+\begin{RecipeTitle}
+Coffee Ice-cream\label{coffee_ice_cream}
+\end{RecipeTitle}
+\instruction  Make either of these creams, and flavor with half a cup of
+strong coffee in place of vanilla.
+\begin{RecipeTitle}
+Chocolate Ice-cream\label{chocolate_ice_cream}
+\end{RecipeTitle}
+\instruction Make plain ice-cream; melt two squares of chocolate in a
+little saucer over the teakettle.  Mix a little of the milk or
+cream with this, and stir it smooth, and then put it in with
+the rest.  You will need to use a large cup of sugar instead
+of a small one in making this, as the chocolate is not
+sweetened.
+\begin{RecipeTitle}
+Peach Ice-cream\label{peach_ice_cream}
+\end{RecipeTitle}
+\instruction  Peel, cut up, and mash a cup of peaches.  Make plain
+ice-cream, with a large cup of sugar, and when it is cold stir
+in the peaches and freeze.
+\begin{RecipeTitle}
+Strawberry Ice-cream\label{strawberry_ice_cream}
+\end{RecipeTitle}
+\instruction  Mix a large cup\, of berries,\, mashed\, and strained carefully so
+that there are no seeds, with the ice-cream, and freeze.
+\begin{RecipeTitle}
+The Easiest Ice-cream of All---\\
+Vanilla Parfait\label{vanilla_parfait}
+\end{RecipeTitle}
+\ingredient  1 cup of sugar.
+\ingredient  1 cup of water.
+\ingredient  Whites of three eggs.
+\ingredient  1 pint of cream.
+\ingredient  1 teaspoonful vanilla.
+\instruction  Put the sugar and water in a nice enamelled saucepan and
+cook it without stirring.  You must shake the pan often to
+prevent its burning, but if you stir it, it will make it
+sugary.  After about five minutes hold your spoon up in the
+air and drop one drop back into the saucepan; if a little
+thread is made which blows off to one side, it is done, but
+if not you must cook till it does.  If your fire is very hot
+it may make the thread in less time, so try it every few
+moments.  Have the whites of your eggs beaten very stiff, and
+slowly pour the syrup into them, beating hard with a fork all
+the time.  You must keep on beating till this is cold.  Have
+ready a pint of thick cream, whipped very stiff, either with a
+Dover egg-beater, or in a little tin cream-churn, and when the
+egg is cold, mix the two lightly and put in the vanilla.  If
+you have a mould with a tight cover, put it in this, but if
+not, take a lard-pail; cover tightly, and stand in a pail on a
+layer of ice and salt, mixed just as for freezing ice-cream,
+and pile more ice and salt all over it, the more the better.
+Let this stand five hours, or four will do, if necessary, and
+turn the cream on a pretty dish.  After you have made this
+once it will seem no trouble at all to make it.
+\instruction  If your mother would like a change from this recipe
+sometimes, try putting in the yolks of the eggs, well beaten,
+with the cream, and use some other flavoring.\pagebreak[4]
+\begin{RecipeTitle}
+Lemon Ice\label{lemon_ice}
+\end{RecipeTitle}
+\ingredient  1 quart of water.
+\ingredient  4 lemons.
+\ingredient  2\OneHalf cups sugar.
+\ingredient  1 orange.
+\instruction  Boil the sugar and water for ten minutes; strain it and add
+the juice of the lemons and orange; cool and freeze.
+\begin{RecipeTitle}
+Orange Ice\label{orange_ice}
+\end{RecipeTitle}
+\ingredient  1 quart of water.
+\ingredient  6 oranges.
+\ingredient  1 lemon.
+\ingredient  2\OneHalf cups sugar.
+\instruction  Prepare exactly as you did lemon ice.
+\begin{RecipeTitle}
+Strawberry Ice\label{strawberry_ice}
+\end{RecipeTitle}
+\ingredient  1 quart of water.
+\ingredient  2\OneHalf cups sugar.
+\ingredient  1\OneHalf cups strawberry juice, strained.  Prepare like lemon
+ice.\pagebreak[4]
+\begin{RecipeTitle}
+Raspberry Ice\label{raspberry_ice}
+\end{RecipeTitle}
+\ingredient  1 quart of water.
+\ingredient  2\OneHalf cups sugar.
+\ingredient  1\OneHalf cups raspberry-juice, strained.  Prepare like lemon
+ice.
+\begin{RecipeTitle}
+Peach Surprise\label{peach_surprise}
+\end{RecipeTitle}
+\ingredient  1 quart of peaches cut up in small bits.
+\ingredient  2 cups of sugar.
+\ingredient  Whites of five eggs.
+\instruction  Do not beat the eggs at all; just mix everything together and
+put in the freezer and stir till stiff; this is very
+delicious, and the easiest thing to make there is.
+\smallskip
+\indpar
+  When Margaret wanted to make her own freezer full of
+ice-cream, she just took a cup of cream and heated it with the
+sugar, and when it was cold put in three drops of vanilla and
+froze it.
+\begin{center}
+\hstroke
+\end{center}\pagebreak[4]
+\begin{FoodTypeTitle}
+CAKE\label{CAKE}
+\end{FoodTypeTitle}
+\indpar 
+  Next after the ices in her book, Margaret found the cake to
+eat with them, and first of all there was a rule for some
+little cakes which the smallest girl in the neighborhood used
+to make all alone.
+\begin{RecipeTitle}
+Eleanor's Cakes\label{eleanors_cakes}
+\end{RecipeTitle}
+\ingredient  \OneQuarter cup of butter.
+\ingredient  \OneHalf cup of sugar.
+\ingredient  \OneQuarter cup of milk.
+\ingredient  1 egg.
+\ingredient  1 cup flour.
+\ingredient  1 teaspoonful baking-powder.
+\ingredient  \OneHalf teaspoonful of vanilla.
+\instruction  Rub the butter and sugar to a cream, beat the egg light
+without separating, and put it in next; then the milk, a
+little at a time; mix the baking-powder with the flour and
+stir in, and last the vanilla.  Bake in small scalloped tins,
+and fill each one only half-full.
+\begin{RecipeTitle}
+Grandmother's Little Feather Cake\label{grandmothers_little_feather_cake}
+\end{RecipeTitle}
+\ingredient  1 cup of sugar.
+\ingredient  2 tablespoonfuls soft butter.
+\ingredient  1 egg.
+\ingredient  \OneHalf cup milk and water mixed.
+\ingredient  1\OneHalf cups sifted flour.
+\ingredient  1 teaspoonful baking-powder.
+\instruction  Rub the butter and sugar to a cream.  Beat the yolk of the
+egg stiff and put that in; then add part of the milk and water,
+and part of the flour and baking-powder, which has been sifted
+together; next the vanilla, and last the stiff whites of the
+eggs, not stirred in, but just lightly folded in.  If you put
+them in heavily and roughly, cake will always be heavy.  Bake
+this in a buttered biscuit-tin, and cut in squares when cold.
+It is nice covered with caramel or chocolate frosting.
+\begin{RecipeTitle}
+Domino Cake\label{domino_cake}
+\end{RecipeTitle}
+\instruction  Make this feather cake and pour it into two pans, so that
+the bottom shall be just covered, and bake it quickly.  When
+it is done, take it out of the pans and frost it, and while
+the frosting is still a little soft, mark it off into
+dominoes.  When it is entirely cold, cut these out, and with a
+clean paint-brush paint little round spots on them with a
+little melted chocolate, to exactly represent the real
+dominoes.  It is fun to play a game with these at a tea-party
+and eat them up afterwards.
+\begin{RecipeTitle}
+Margaret's Own Cake\label{margarets_own_cake}
+\end{RecipeTitle}
+\instruction  Margaret's mother named this cake for her, because she liked
+it so much to make it and to eat it.  It is a very nice cake
+for little girls.
+\ingredient  5 eggs.
+\ingredient  1 cup granulated sugar.
+\ingredient  1 cup of flour.
+\ingredient  1 pinch of salt.
+\ingredient  \OneHalf teaspoonful of lemon-juice, or vanilla.
+\instruction  Separate the eggs, and beat the yolks very light and foamy;
+then put in the sugar which you have sifted, a little at a
+time, and the flour in the same way, but put them in in turn,
+first sugar, then flour, and so on.  Then put in the
+flavoring, and last fold in the whites of the eggs, beaten
+very stiff.  Bake in a buttered pan.
+\begin{RecipeTitle}
+Sponge Cake\label{sponge_cake}
+\end{RecipeTitle}
+\ingredient  4 eggs.
+\ingredient  1 cup powdered sugar.
+\ingredient  1 cup sifted flour.
+\ingredient  1 level teaspoonful baking-powder.
+\ingredient  Juice of half a lemon.
+\instruction  Separate the yolks and whites of the eggs and beat them both
+very light.  Mix the sugar in the yolks and beat again till
+they are very foamy; then put in the stiff whites, and last
+the flour, sifted with baking-powder; then the lemon-juice.
+Bake in a buttered biscuit-tin.  You can frost and put
+walnut-halves on top.
+\begin{RecipeTitle}
+Velvet Cake\label{velvet_cake}
+\end{RecipeTitle}
+\instruction  This is a large cake, baked in a roasting-pan; it is very
+light and delicious, and none too large for two luncheons, or
+for a picnic.
+\ingredient  6 eggs.
+\ingredient  2 cups of sugar.
+\ingredient  1 cup of boiling water.
+\ingredient  2\OneHalf cups of flour.
+\ingredient  3 teaspoonfuls of baking-powder.
+\instruction  Put the yolks of the eggs in a deep bowl and beat two
+minutes; then put in the sugar, and beat ten minutes, or
+fifteen, if you want it perfect.  Put in the water, a little
+at a time, and next the stiffly beaten whites of the eggs.
+Mix the baking-powder and flour, put these in next, and add
+the flavoring last.  This is a queer way to mix the cake, but
+it is right.
+\begin{RecipeTitle}
+Easy Fruit-cake\label{easy_fruit_cake}
+\end{RecipeTitle}
+\indpar  Margaret's Other Aunt begged to have this in the book,
+because she said it was so simple any little girl could make
+it, and all the family could help eat it, as they were
+especially fond of fruit-cake.
+\ingredient  1 cup butter.
+\ingredient  1 cup sugar.
+\ingredient  1 cup molasses.
+\ingredient  1 cup milk.
+\ingredient  1 cup currants.
+\ingredient  1 cup raisins.
+\ingredient  1 egg.
+\ingredient  1 teaspoonful soda.
+\ingredient  2 teaspoonfuls mixed spices.
+\ingredient  3 cups flour.
+\instruction  Wash and dry the currants.  Buy the seeded raisins and wash
+these, too, and then chop them.  Cream the butter and sugar,
+add the egg beaten well without separating, then the molasses
+with the soda stirred in it, then the milk, then the cinnamon
+and cloves.  Measure the flour, and then take out a half-cup
+of it, and stir in the raisins and currants, to keep them from
+going to the bottom of the cake when it is baked.  Stir these
+in, add the rest of the flour, and beat well.  Bake in two
+buttered bread-pans.
+\begin{RecipeTitle}
+Layer Cake\label{layer_cake}
+\end{RecipeTitle}
+\ingredient  1 cup sugar.
+\ingredient  \OneHalf cup water.
+\ingredient  2 eggs.
+\ingredient  2 teaspoonfuls baking-powder.
+\ingredient  \OneHalf cup butter.
+\ingredient  2\OneHalf cups flour.
+\ingredient  Teaspoonful vanilla.
+\instruction  Rub the butter to a cream in a deep bowl, and put in the
+sugar a little at a time, and rub this till it, too, creams.
+Then put in the beaten yolks of the eggs, and then the water.
+Beat the egg-whites well, and fold in half, then add the
+flour, in which you have mixed and sifted the baking-powder,
+and then put in the vanilla and the rest of the eggs.
+\instruction  Divide in two layers, or in three if the tins are small, and
+bake till a light brown.
+\begin{center}
+\hstroke
+\end{center}\pagebreak[4]
+\begin{FoodTypeTitle}
+FILLING FOR LAYER CAKES\label{CAKE_FILLING}
+\end{FoodTypeTitle}
+\begin{RecipeTitle}
+Nut and Raisin Filling\label{nut_and_raisin_filling}
+\end{RecipeTitle}
+\instruction  Make the rule for plain icing, and add a half-cup of chopped
+raisins mixed with half a cup of chopped almonds or English
+walnuts.
+\begin{RecipeTitle}
+Fig Filling\label{fig_filling}
+\end{RecipeTitle}
+\instruction  Mix a cup of chopped figs with the same icing.
+\begin{RecipeTitle}
+Marshmallow Filling\label{marshmallow_filling}
+\end{RecipeTitle}
+\instruction  Chop a quarter of a pound of marshmallows; put them over the
+teakettle to get soft; make a plain icing and beat them in.
+\begin{RecipeTitle}
+Maple Filling\label{maple_filling}
+\end{RecipeTitle}
+\ingredient  2 cups maple syrup.
+\ingredient  Whites of 2 eggs.
+\instruction  Boil the syrup slowly till it makes a thread when you hold
+it up; then add it slowly to your beaten egg-whites, beating
+till cold.
+\begin{RecipeTitle}
+Orange Filling\label{orange_filling}
+\end{RecipeTitle}
+\ingredient  1 cup powdered sugar.
+\ingredient  1 tablespoonful boiling water.
+\ingredient  Grated rind of 1 orange.
+\ingredient  1 tablespoonful orange-juice.
+\instruction  Put the sugar in a bowl, add the rind, then the water and
+juice, and spread at once on the cake.  This icing must be
+very thick when made, and if is seems thin put in more sugar.
+\begin{RecipeTitle}
+Caramel Filling\label{caramel_filling}
+\end{RecipeTitle}
+\ingredient  2 cups brown sugar.
+\ingredient  \OneHalf cup cream or milk.
+\ingredient  Butter the size of an egg.
+\ingredient  \OneHalf teaspoonful vanilla.
+\instruction  Mix all together and cook till it is smooth and thick.
+\begin{RecipeTitle}
+Plain Icing\label{plain_icing}
+\end{RecipeTitle}
+\instruction  Put the white of one egg into a bowl with a half-teaspoonful
+of water, and beat till light.  Then stir in a cup of sifted
+powdered sugar, and put on the cake while that is still warm,
+and smooth it over with a wet knife.
+\begin{RecipeTitle}
+Chocolate Icing\label{chocolate_icing}
+\end{RecipeTitle}
+\instruction  Melt one square of Baker's chocolate in a saucer over the
+teakettle, and put in two tablespoonfuls of milk and stir till
+smooth.  Add two tablespoonfuls of sugar and a small
+half-teaspoonful of butter, and stir again.  Take it off the
+stove and put it on the cake while both are warm.
+\begin{RecipeTitle}
+Caramel Icing\label{caramel_icing}
+\end{RecipeTitle}
+\ingredient  \OneHalf cup of milk.
+\ingredient  2 cups brown sugar.
+\ingredient  Butter the size of an egg.
+\ingredient  1 teaspoonful of vanilla.
+\instruction  Mix the butter, sugar, and milk, and cook till it is smooth
+and thick, stirring all the time and watching it carefully to
+see that it does not burn; take it off and put in the vanilla,
+and spread while warm on a warm cake.
+\begin{RecipeTitle}
+Doughnuts\label{doughnuts}
+\end{RecipeTitle}
+\indpar
+  Margaret's mother did not approve of put\-ting this rule in
+her cook-book, because she did not want Margaret ever to eat
+rich things; but her grandmother said it really must go in,
+for once in awhile very nice doughnuts would not hurt anybody.
+\ingredient  1\OneHalf cups of sugar.
+\ingredient  \OneHalf cup of butter.
+\ingredient  3 eggs.
+\ingredient  1\OneHalf cups of milk.
+\ingredient  2 teaspoonfuls baking-powder.
+\ingredient  Pinch of salt.
+\instruction  Put in flour enough to make a very soft dough, just as soft
+as you can handle it.  Mix, and put on a slightly floured
+board and make into round balls, or roll out and cut with a
+cooky cutter with a hole in the centre.  Heat two cups of lard
+with one cup of beef suet which you have melted and strained,
+and heat till it browns a bit of bread instantly.  Then drop
+in three doughnuts,---not more, or you will chill the fat,
+--- and when you take them out dry on brown paper.  It is much
+better to use part suet than all lard, yet that will do if you
+have no suet in the house.
+\begin{RecipeTitle}
+Oatmeal Macaroons\label{oatmeal_macaroons}
+\end{RecipeTitle}
+\instruction  These little cakes are so like real macaroons that no one
+who had not seen the recipe would guess how they were made.
+\ingredient  2\OneHalf cups rolled oats.
+\ingredient  2\OneHalf teaspoonfuls baking-powder.
+\ingredient  \OneHalf teaspoonful salt.
+\ingredient  3 even tablespoonfuls butter.
+\ingredient  1 cup sugar.
+\ingredient  3 eggs, beaten separately.
+\ingredient  1 teaspoonful vanilla.
+\instruction  Cream the butter, add the sugar and well beaten egg-yolks,
+then the oatmeal, salt, and baking-powder, then the vanilla,
+and last the whites of the eggs.  Drop in small bits, no
+larger than the end of your finger, on a shallow pan, three
+inches apart.  Bake in a very slow oven till brown, and take
+from the pan while hot.
+\begin{RecipeTitle}
+Peanut Wafers\label{peanut_wafers}
+\end{RecipeTitle}
+\ingredient  1 cup of sugar.
+\ingredient  \OneHalf cup of butter.
+\ingredient  \OneHalf cup of milk.
+\ingredient  \OneHalf teaspoonful soda.
+\ingredient  2 cups of flour.
+\ingredient  1 cup chopped peanuts.
+\instruction  Cream the butter and sugar, put the soda in the milk and
+stir well, and put this in next; add the flour and beat well.
+Butter a baking-pan and spread this evenly over the bottom,
+and then spread the peanuts over all.  Bake till a light
+brown.
+\begin{RecipeTitle}
+Tea-party Cakes\label{tea_party_cakes}
+\end{RecipeTitle}
+\ingredient  2 squares of Baker's chocolate.
+\ingredient  1 teaspoonful of sugar.
+\ingredient  Bit of butter the size of a pea.
+\instruction  Melt the chocolate over the teakettle and stir in the sugar
+and butter and a couple of drops of vanilla, if you like.
+Take little round crackers, and with a fork roll them quickly
+in this till they are covered; dry on buttered paper.  You can
+also take saltines, or any long, thin  cracker, and spread one
+side with the chocolate.
+\begin{RecipeTitle}
+Almond Strips\label{almond_strips}
+\end{RecipeTitle}
+\ingredient  White of 1 egg.
+\ingredient  1 cup chopped almonds.
+\ingredient  2 tablespoonfuls powdered sugar.
+\instruction  Beat the egg just a little and put in the sugar and almonds;
+spread on thin crackers, and brown in the oven with the door
+open.
+\bigskip
+\begin{center}
+\hstroke
+\end{center}
+\begin{FoodTypeTitle}
+PIES\label{PIES}
+\end{FoodTypeTitle}
+\begin{RecipeTitle}
+General Rule\label{pies_general_rule}
+\end{RecipeTitle}
+\indpar
+  Margaret's mother did not like her to eat pie, but she let
+her learn how to make it, and once in awhile she had a small
+piece.  Here is her rule:
+\ingredient  1 pint of flour.
+\ingredient  \OneQuarter cup of butter.
+\ingredient  \OneQuarter cup lard, 1 teaspoonful salt.
+\ingredient  \OneHalf cup ice-water.
+\instruction  Put the flour, butter, lard, and salt in the chopping-bowl
+and chop till well mixed.  Then add the water, a little at a
+time, turning the paste\, and\, chopping\, till smooth,\, but never
+touching with the hand.  Put a very little flour on the
+pastry-board and lift the crust on this, and with a floured
+rolling-pin lightly roll it out once each way; fold it over
+and roll again, and do this several times till the crust looks
+even, with no lumps of butter showing anywhere.  Put it on a
+plate and lay it in the ice-chest for at least an hour before
+you use it.
+\instruction  Pie-crust will never be light and nice if you handle it.  Do
+not touch it with your fingers unless it is really necessary.
+When you use it, get everything ready for the pie first, and
+then bring out the crust, roll quickly, and spread over the
+pie.
+\instruction  In putting the pie in the pan, cut the bottom piece a little
+larger than you want it, as it will shrink.  Sprinkle the tin
+with flour, lay on the crust, and after it has been fitted
+evenly, and is not too tight, cut off the edge.  Put a narrow
+strip of paste all around the edge, and press it together; if
+you wet it with a little water it will stick.  If you wish to
+be sure the filling of the pie will not soak into the under
+crust, brush that over with beaten white of egg.  After you
+put in the filling, fold your top crust together and cut some
+little shutters to let out the steam.  Put on the cover, wet
+the edges so they will stick together, and pinch evenly.
+\begin{RecipeTitle}
+Deep Apple Pie, or Apple Tart\label{deep_apple_pie_or_tart}
+\end{RecipeTitle}
+\instruction  Fill a baking-dish with apples, peeled and cut in slices.
+Sprinkle with flour, cinnamon, and plenty of sugar, about half
+a cup.  Put in the oven and bake till the apples are soft, and
+then cool, put on the crust, and bake till brown.  Serve
+powdered sugar and rich cream with this.  All pies cooked in a
+baking-dish, with no crust on the bottom or sides of the dish,
+are called tarts by the English.  They are the best kind of
+pie.
+\begin{RecipeTitle}
+Peach Pie\label{peach_pie}
+\end{RecipeTitle}
+\instruction  Line a pie-plate with crust, lay in the peaches, peeled and
+sliced, sprinkle with flour, and then cover with sugar; put on
+a top crust, cut some little slits in it to let out the steam,
+and cook till brown.  Or, make a deep peach tart.
+\begin{RecipeTitle}
+French Peach Pie\label{french_peach_pie}
+\end{RecipeTitle}
+\instruction  Put the crust in the pie-pan as before; boil a cup of sugar
+with two tablespoonfuls of water till it threads.  Lay
+quarters of peaches in the paste, around and around, evenly,
+no one on top of the other.  Break ten peach-stones and
+arrange evenly on top; the pour the syrup over, and put a few
+narrow strips of crust across the pie, four each way, and
+bake.\pagebreak[4]
+\begin{RecipeTitle}
+Pumpkin Pie\label{pumpkin_pie}
+\end{RecipeTitle}
+\ingredient  1 small pumpkin.
+\ingredient  2\OneHalf cups of pulp.
+\ingredient  2 cups of milk.
+\ingredient  1 tablespoonful molasses.
+\ingredient  2 eggs.
+\ingredient  1 teaspoonful each of salt, ginger, cinnamon, and butter.
+\ingredient  2 heaping tablespoonfuls of sugar.
+\instruction  Cut the pumpkin in small pieces and take out the seeds and
+remove the peel.  Put the good part over the kettle and steam
+it till it is tender, keeping it covered.  Then you take off
+the cover, and stand the steamer you have cooked it in on the
+back of the stove, till the heat makes the pumpkin nice and
+dry.  Then mash it and put it through the colander.  While it
+is warm, mix in everything in the rule except the eggs; let it
+cool, and put these in last, beating them till light.  Line
+the pie-tin with crust, and pour in the filling and bake.
+This rule is a very nice one; it makes two pies.
+\begin{RecipeTitle}
+Cranberry Pie\label{cranberry_pie}
+\end{RecipeTitle}
+\instruction  Cook a quart of cranberries till tender, with a small cup of
+water; when they have simmered till rather thick, put in a
+heaping cup of sugar and cook five minutes more.  When as
+thick as oatmeal mush, take them off the fire and put through
+the colander; line a tin with crust, fill with berries, put
+strips of crust across, and bake.  A nice plan is to take half
+a cup of raisins and a cup of cranberries for a pie, chopping
+together and cooking with water as before, adding a sprinkling
+of flour and a little vanilla when done.
+\begin{RecipeTitle}
+Orange Pie\label{orange_pie}
+\end{RecipeTitle}
+\ingredient  1 orange.
+\ingredient  1 cup of water.
+\ingredient  1 small cup of sugar.
+\ingredient  2 teaspoonfuls corn-starch.
+\ingredient  Butter the size of a hickory-nut.
+\ingredient  Yolk of one egg.
+\instruction  Grate\, the\, rind of the orange,\, and\, then squeeze out the juice.
+Beat the yolk of the egg, add the water, with the corn-starch
+stirred in, orange juice and rind and butter, and cook till it
+grows rather thick.  Bake your crust first; then bake the
+orange filling in it;  then beat the white of your egg with
+a tablespoonful of granulated sugar, and put over it and brown.
+This is an especially nice rule.
+\begin{RecipeTitle}
+Lemon Pie\label{lemon_pie}
+\end{RecipeTitle}
+\instruction  Make exactly as you did the orange-pie, but put in a
+good-sized cup of sugar instead of a small one, with a lemon
+in place of the orange.
+\begin{RecipeTitle}
+Tarts\label{tarts}
+\end{RecipeTitle}
+\instruction  Whenever\, Margaret\, made pie\, she\, always saved all the bits of
+the crust and rolled them out, and lined patty-pans with them
+and baked them.  She often filled them with raw rice while
+they baked, to keep them in shape, saving the rice when they
+were done.  She filled the shells with jelly, and used the
+tarts for lunch.
+\medskip
+\begin{center}
+\hstroke
+\end{center}
+\begin{FoodTypeTitle}
+CANDY\label{CANDY}
+\end{FoodTypeTitle}
+\smallskip
+\indpar
+Margaret did not wait till she reached the recipes for candy
+at the back of her book before she began to make it.  She made
+it all the way along, whenever another little girl came to
+spend the afternoon, or it was such a rainy day that she could
+not go out.  Nearly always she made molasses candy, because it
+was such fun to pull it, and she used the same rule her mother
+used when she was a little girl.
+\begin{RecipeTitle}
+Molasses Candy\label{molasses_candy}
+\end{RecipeTitle}
+\ingredient  2 cups New Orleans molasses.
+\ingredient  1 cup white sugar.
+\ingredient  1 tablespoonful butter.
+\ingredient  1 tablespoonful vinegar.
+\ingredient  1 small teaspoonful soda.
+\instruction  Boil hard twenty minutes, stirring all the time, and cool in
+shallow pans.  If you double the rule you must boil the candy
+five minutes longer.
+\instruction  The best thing about this candy is that it does not stick to
+the fingers, if you let it get quite cool before touching it,
+and pull it in small quantities.  Do not put any butter on
+your fingers, but work fast.
+\begin{RecipeTitle}
+Maple Wax\label{maple_wax}
+\end{RecipeTitle}
+\instruction  Boil two cups of maple syrup till it hardens when dropped in
+cold water.  Fill a large pan with fresh snow, pack well; keep
+the kettle on the back of the stove, where the syrup will be
+just warm, but will not cook, and fill a small pitcher with
+it, and pour on the snow, a little at a time.  Take it off in
+small pieces with a fork.  If there is no snow, use a cake of
+ice.
+\begin{RecipeTitle}
+Peanut Brittle\label{peanut_brittle}
+\end{RecipeTitle}
+\instruction  Make the molasses candy given above, and stir in a large cup
+of shelled peanuts just before taking it from the fire.  Put
+in shallow, buttered pans.
+\begin{RecipeTitle}
+Peppermint Drops\label{peppermint_drops}
+\end{RecipeTitle}
+\ingredient  1 cup sugar.
+\ingredient  2 tablespoonfuls of water.
+\ingredient  3 teaspoonfuls of peppermint essence.
+\instruction  Boil the sugar and water till when you drop a little in
+water it will make a firm ball in your fingers.  Then take it
+off the fire and stir in the peppermint, and carefully drop
+four drops, one exactly on top of another, on a buttered
+platter.  Do not put these too near together.
+\begin{RecipeTitle}
+Pop-corn Balls\label{popcorn_balls}
+\end{RecipeTitle}
+\instruction  Make half the rule for molasses candy.  Pop a milk-can full
+of corn, and pour in a little candy while it is hot; take up
+all that sticks together and roll in a ball; then pour in
+more, and so on.
+\begin{RecipeTitle}
+Maple Fudge\label{maple_fudge}
+\end{RecipeTitle}
+\ingredient  3 cups brown sugar.
+\ingredient  2 cups maple syrup.
+\ingredient  1 cup of milk.
+\ingredient  \OneHalf cup of water.
+\ingredient  Butter the size of an egg.
+\ingredient  1 cup English walnut meats, or hickory-nuts.
+\instruction  Boil the sugar and maple syrup till you can make it into a
+very soft ball when you drop it in water; only half as hard as
+you boil molasses candy.  Then put in the milk, water, and
+butter, and boil till when you try in water it makes quite a
+firm ball in your fingers.  Put in the nuts and take off the
+fire at once, and stir till it begins to sugar.  Spread it
+quickly on buttered pans, and when partly cool mark in squares
+with a knife.
+\begin{RecipeTitle}
+Chocolate Fudge\label{chocolate_fudge}
+\end{RecipeTitle}
+\ingredient  1 cup of milk.
+\ingredient  1 cup of sugar.
+\ingredient  1 pinch of soda.
+\ingredient  3 squares Baker's chocolate.
+\ingredient  Butter the size of an egg.
+\instruction  Put the soda in the milk and scrape the chocolate.  Mix all
+together until when you drop a little in water it will make a
+ball in your fingers.  Take off the fire then, and beat until
+it is a stiff paste, and then spread on a buttered platter.
+Sometimes Margaret added a cup of chopped nuts to this rule,
+putting them in just before she took the fudge off the fire.
+\begin{RecipeTitle}
+Cream Walnuts\label{cream_walnuts}
+\end{RecipeTitle}
+\ingredient  2 cups of light brown sugar.
+\ingredient  Two-thirds cup of boiling water.
+\ingredient  1 small saltspoonful of cream of tartar.
+\ingredient  1 cup chopped walnuts.
+\instruction  Boil till the syrup makes a thread, then cool till it begins
+to thicken, and stir in the walnuts and drop on buttered
+paper.
+\begin{RecipeTitle}
+Cream Made from Confectioners' Sugar\label{cream_confectioners_sugar}
+\end{RecipeTitle}
+\instruction  Take the white of one egg, and measure just as much cold
+water; mix the two well, and stir stiff with confectioners'
+sugar; add a little flavoring, vanilla, or almond, or
+pistache, and, for some candies, color with a tiny speck of
+fruit paste.  This is the beginning of all sorts of cream
+candy.
+\begin{RecipeTitle}
+Candy Potatoes\label{candy_potatoes}
+\end{RecipeTitle}
+\instruction  Make the plain white candy just given, and to it add a
+tablespoonful of cocoanut, and flavor with vanilla.  Make into
+little balls, rather long then round, and with a fork put eyes
+in them like potato eyes.  Roll in cinnamon.  These candies
+are very quickly made, and are excellent for little girls'
+parties.
+\begin{RecipeTitle}
+Chocolate Creams\label{chocolate_creams}
+\end{RecipeTitle}
+\instruction  Make the cream candy into balls, melt three squares of
+Baker's chocolate; put a ball on a little skewer or a fork,
+and dip into the chocolate and lay on buttered paper.
+\begin{RecipeTitle}
+Nut Candy\label{nut_candy}
+\end{RecipeTitle}
+\instruction  Chop a cup of almonds and mix with the cream candy; make
+into bars, and when cold cut in slices.
+\begin{RecipeTitle}
+Walnut Creams\label{walnut_creams}
+\end{RecipeTitle}
+\instruction  Press two walnut halves on small balls of cream candy, one
+on either side.
+\begin{RecipeTitle}
+Creamed Dates\label{creamed_dates}
+\end{RecipeTitle}
+\instruction  Wash, wipe, and open the dates; remove the stones and put a
+small ball of cream candy into each one.
+\begin{RecipeTitle}
+Butter Scotch\label{butter_scotch}
+\end{RecipeTitle}
+\ingredient  3 tablespoonfuls sugar.
+\ingredient  3 tablespoonfuls of molasses.
+\ingredient  2 tablespoonfuls of water.
+\ingredient  1 tablespoonful of butter.
+\ingredient  1 saltspoonful of soda.
+\instruction  Boil all together without stirring till it hardens in water;
+then put in a small teaspoonful of vanilla and pour at once on
+a buttered platter.  When hard break up into squares.
+\begin{RecipeTitle}
+Pinoche\label{pinoche}
+\end{RecipeTitle}
+\ingredient  1 cup light brown sugar.
+\ingredient  1 cup cream.
+\ingredient  1 cup walnuts, chopped fine.
+\ingredient  Butter the size of a walnut.
+\ingredient  1 teaspoonful vanilla.
+\instruction  Cook the sugar and cream till it makes a ball in water; then
+put in the butter, vanilla, and nuts, and beat till creamy and
+spread on a platter.
+\begin{RecipeTitle}
+Betty's Orange Candy\label{bettys_orange_candy}
+\end{RecipeTitle}
+\instruction  Betty was Margaret's particular friend, so this was her
+favorite rule:
+\ingredient  2 cups sugar.
+\ingredient  Juice of one orange.
+\instruction  Boil till it hardens in water, and then pull it.
+\begin{RecipeTitle}
+Creamed Dates, Figs, and Cherries\label{creamed_dates_figs_cherries}
+\end{RecipeTitle}
+\instruction Make the plain cream candy, as before; wash the dates well,
+open at one side, and take out the stones and press in a ball
+of the candy; leave the side open.  You can sprinkle with
+granulated sugar if you choose.
+\instruction   Cut figs in small pieces, and roll each piece in the cream
+candy till it is hidden.
+\instruction   For the cherries, color the cream candy light pink and make
+into little balls.  On top of each press a candied cherry.
+\begin{RecipeTitle}
+Dates with Nuts\label{dates_with_nuts}
+\end{RecipeTitle}
+\instruction  Wash and wipe the dates dry, and take out the stones.  Put
+half an English walnut in each and press the edges together;
+roll in granulated sugar.  Small figs may be prepared in the
+same way.
+\begin{center}
+\hstroke
+\end{center}
+\medskip
+\begin{FoodTypeTitle}
+MARGARET'S SCHOOL\\
+LUNCHEONS\label{SCHOOL_LUNCHEONS}
+\end{FoodTypeTitle}
+\medskip 
+\indpar
+  As Margaret had to take her luncheon to school with her
+sometimes, she had to learn how to make a good many kinds of
+sandwiches, because she soon grew tired of one or two sorts.
+\medskip
+\instruction  Cut the bread very thin and spread lightly with butter,
+and after they are done trim off the crusts neatly, not taking
+off all the crust, but making the two pieces even.  For plain
+meat sandwiches, chop the meat very fine, sprinkle with salt,
+and spread on the bread; if it is too dry, put in a very little
+cream as you chop the meat.
+\begin{RecipeTitle}
+Egg Sandwiches\label{egg_sandwiches}
+\end{RecipeTitle}
+\instruction  Make a very little French dressing,---about a teaspoonful
+of oil, a sprinkling of salt, and four drops of lemon juice,
+or vinegar.  Chop a hard-boiled egg very fine, mix with the
+dressing, and spread.
+\begin{RecipeTitle}
+Lettuce Sandwiches\label{lettuce_sandwiches}
+\end{RecipeTitle}
+\instruction  Spread the bread, lay on a lettuce-leaf and cover with French
+dressing, or with mayonnaise.  These sandwiches are about the
+best for school, as they do not get dry.
+\begin{RecipeTitle}
+Celery Sandwiches\label{celery_sandwiches}
+\end{RecipeTitle}
+\instruction  Chop the celery fine, mix with a French or mayonnaise
+dressing, and spread.
+\begin{RecipeTitle}
+Olive Sandwiches\label{olive_sandwiches}
+\end{RecipeTitle}
+\instruction  Chop six olives fine, mix with a tiny bit of mayonnaise
+and spread.\pagebreak[4]
+\begin{RecipeTitle}
+Chicken and Celery Sandwiches\label{chicken_and_celery_sandwiches}
+\end{RecipeTitle}
+\instruction  Mix chopped celery and chopped chicken, as much of one
+as the other, wet with French or mayonnaise dressing and spread.
+\begin{RecipeTitle}
+Nut Sandwiches\label{nut_sandwiches}
+\end{RecipeTitle}
+\instruction  Chop the nuts fine and add just enough cream to moisten;
+sprinkle with salt and spread.
+\begin{RecipeTitle}
+Sardine Sandwiches\label{sardine_sandwiches}
+\end{RecipeTitle}
+\instruction  Scrape off all the skin from the sardines, and take out the
+bones and drain them by laying them on brown paper; mash them
+with a fork, and sprinkle with lemon juice, and spread.
+\begin{RecipeTitle}
+Tomato and Cheese Sandwiches\label{tomato_and_cheese_sandwiches}
+\end{RecipeTitle}
+\instruction  Slice a small, firm tomato very thin indeed, and take out
+all the seeds and soft pulp, leaving only the firm part;
+put one slice on the bread, and one thin shaving of cheese
+over it, and then put on bread.  A slice of tomato with a
+spreading of mayonnaise makes a nice sandwich.
+\begin{RecipeTitle}
+Cream Cheese and Nut Sandwiches\label{cream_cheese_and_nut_sandwiches}
+\end{RecipeTitle}
+\instruction  Spread thin Boston brown bread with just a scraping of
+butter, then spread with cream cheese and cover with nuts;
+this is a delicious sandwich.
+\begin{RecipeTitle}
+Sweet Sandwiches\label{sweet_sandwiches}
+\end{RecipeTitle}
+\instruction  All jams and jellies make good sandwiches, and fresh dates,
+chopped figs, and preserved ginger are also nice.
+\begin{FoodTypeTitle}
+Some of Margaret's School Luncheons\label{school_luncheons}
+\end{FoodTypeTitle}
+\indpar  1. Two Boston brown bread, cream cheese, and nut sandwiches,
+and two white bread and jam; a little round cake; a pear.
+\indpar  2. Two chopped ham sandwiches, two with whole wheat bread
+and peanut-butter; a piece of gingerbread; a peach.
+\indpar  3. Two whole wheat-bread and chopped egg sandwiches with
+French dressing; two crackers spread with jam; three thin
+slices of cold meat, salted; a cup custard; an apple.
+\indpar  4. Two whole wheat sandwiches spread with chopped celery and
+French dressing, two of white bread and sardines; three
+gingersnaps; three figs.
+\indpar  5. Three sandwiches of white bread filled with cooked oysters,
+chopped fine, one of whole wheat with orange marmalade; a few
+pieces of celery, salted, a spice cake; a handful of nuts.
+\indpar  6. Four sandwiches, two of minced chicken moistened with
+cream, two of whole wheat and chopped olives; a little jar
+of apple-sauce; gingerbread.
+\indpar  7. Two date sandwiches, two of chopped cold meat; sugar
+cookies; three olives; an orange.
+\indpar  8. Two fig sandwiches, two whole wheat with chopped celery
+and French dressing; a devilled egg; a little scalloped cake;
+an apple.
+\indpar  9. Three lettuce sandwiches, one with brown sugar and butter;
+three tiny sweet pickles; ginger cookies; fresh plums.
+\bigskip
+\begin{center}
+{\small THE END.}
+\end{center}
+\newpage
+\thispagestyle{empty}
+\ 
+\newpage
+\markboth{INDEX}{INDEX}
+\thispagestyle{plain}
+\vspace*{5ex}
+\begin{center}
+{\Large INDEX}\\
+\smallskip
+\hstroke
+\smallskip
+\end{center}
+\begin{FoodTypeTitle}
+BEVERAGES
+\end{FoodTypeTitle}
+Chocolate\ixfill\pageref{chocolate}\linebreak
+Cocoa\ixfill\pageref{cocoa}\linebreak
+Coffee\ixfill\pageref{coffee}\linebreak
+Coffee, French\ixfill\pageref{french_coffee}\linebreak
+Lemonade\ixfill\pageref{lemonade}\linebreak
+Lemonade with Grape-juice\ixfill\pageref{lemonade_with_grape_juice}\linebreak
+Tea\ixfill\pageref{tea}\linebreak
+Tea, Iced\ixfill\pageref{iced_tea}\linebreak
+\begin{FoodTypeTitle}
+BREAD
+\end{FoodTypeTitle}
+Baking-powder Biscuit\ixfill\pageref{baking_powder_biscuit}\linebreak
+Barneys\ixfill\pageref{barneys}\linebreak
+Corn Bread, Grandmother's\ixfill\pageref{grandmothers_cornbread}\linebreak
+Corn Bread, Perfect\ixfill\pageref{perfect_cornbread}\linebreak
+Flannel Cakes\ixfill\pageref{flannel_cakes}\linebreak
+Griddle-cakes\ixfill\pageref{griddle_cakes}\linebreak
+Griddle-cakes, Sweet Corn\ixfill\pageref{sweet_corn_griddle_cakes}\linebreak
+Milk Toast\ixfill\pageref{milk_toast}\linebreak
+Muffins, Cooking-school\ixfill\pageref{cooking_school_muffins}\linebreak
+Popovers\ixfill\pageref{popovers}\linebreak
+Toast\ixfill\pageref{toast}\linebreak
+Waffles\ixfill\pageref{waffles}\linebreak
+\begin{FoodTypeTitle}
+                        CAKE
+\end{FoodTypeTitle}
+Almond Strips\ixfill\pageref{almond_strips}\linebreak
+Domino\ixfill\pageref{domino_cake}\linebreak
+Doughnuts\ixfill\pageref{doughnuts}\linebreak
+Eleanor's\ixfill\pageref{eleanors_cakes}\linebreak
+Filling for Layer Cake:\\
+\indix  Caramel\ixfill\pageref{caramel_filling}\linebreak
+\indix  Fig\ixfill\pageref{fig_filling}\linebreak
+\indix  Maple\ixfill\pageref{maple_filling}\linebreak
+\indix  Marshmallow\ixfill\pageref{marshmallow_filling}\linebreak
+\indix  Nut and Raisin\ixfill\pageref{nut_and_raisin_filling}\linebreak
+\indix  Orange\ixfill\pageref{orange_filling}\linebreak
+Frosting:\linebreak
+\indix  Caramel\ixfill\pageref{caramel_icing}\linebreak
+\indix  Chocolate\ixfill\pageref{chocolate_icing}\linebreak
+\indix  Plain\ixfill\pageref{plain_icing}\linebreak
+Fruit, Easy\ixfill\pageref{easy_fruit_cake}\linebreak
+Gingerbread\ixfill\pageref{gingerbread}\linebreak
+Gingerbread, Soft\ixfill\pageref{soft_gingerbread}\linebreak
+Ginger Cookies\ixfill\pageref{ginger_cookies}\linebreak
+Grandmother's Little Feather Cake\ixfill\pageref{grandmothers_little_feather_cake}\linebreak
+Grandmother's Sugar Cookies\ixfill\pageref{grandmothers_sugar_cookies}\linebreak
+Layer\ixfill\pageref{layer_cake}\linebreak
+Margaret's Own\ixfill\pageref{margarets_own_cake}\linebreak
+Oatmeal Macaroons\ixfill\pageref{oatmeal_macaroons}\linebreak
+Peanut Wafers\ixfill\pageref{peanut_wafers}\linebreak
+Sponge\ixfill\pageref{sponge_cake}\linebreak
+Tea-party\ixfill\pageref{tea_party_cakes}\linebreak
+Velvet\ixfill\pageref{velvet_cake}\linebreak
+\begin{FoodTypeTitle}
+                     CANDY
+\end{FoodTypeTitle}
+Betty's Orange\ixfill\pageref{bettys_orange_candy}\linebreak
+Butter Scotch\ixfill\pageref{butter_scotch}\linebreak
+Candy Potatoes\ixfill\pageref{candy_potatoes}\linebreak
+Chocolate Creams\ixfill\pageref{chocolate_creams}\linebreak
+Chocolate Fudge\ixfill\pageref{chocolate_fudge}\linebreak
+Creamed Dates\ixfill\pageref{creamed_dates}\linebreak
+Creamed Dates, Figs and Cherries\ixfill\pageref{creamed_dates_figs_cherries}\linebreak
+Cream Walnuts\ixfill\pageref{cream_walnuts}\linebreak
+Cream Made from Confectioners' Sugar\ixfill\pageref{cream_confectioners_sugar}\linebreak
+Dates with Nuts\ixfill\pageref{dates_with_nuts}\linebreak
+Maple Fudge\ixfill\pageref{maple_fudge}\linebreak
+Maple Wax\ixfill\pageref{maple_wax}\linebreak
+Molasses\ixfill\pageref{molasses_candy}\linebreak
+Nut\ixfill\pageref{nut_candy}\linebreak
+Peanut Brittle\ixfill\pageref{peanut_brittle}\linebreak
+Peppermint Drops\ixfill\pageref{peppermint_drops}\linebreak
+Pinoche\ixfill\pageref{pinoche}\linebreak
+Pop-corn Balls\ixfill\pageref{popcorn_balls}\linebreak
+Walnut Creams\ixfill\pageref{walnut_creams}\linebreak
+\begin{FoodTypeTitle}
+CEREALS
+\end{FoodTypeTitle}
+Corn-meal Mush\ixfill\pageref{cornmeal_mush}\linebreak
+Corn-meal Mush, Fried\ixfill\pageref{fried_cornmeal_mush}\linebreak
+Farina Croquettes\ixfill\pageref{farina_croquettes}\linebreak
+Hominy\ixfill\pageref{hominy}\linebreak
+Rice, Boiled\ixfill\pageref{boiled_rice}\linebreak
+Rice Croquettes\ixfill\pageref{rice_croquettes}\linebreak
+Rice, Fried\ixfill\pageref{fried_rice}\linebreak
+\begin{FoodTypeTitle}
+CHEESE
+\end{FoodTypeTitle}
+Fondu\ixfill\pageref{cheese_fondu}\linebreak
+Scalloped\ixfill\pageref{scalloped_cheese}\linebreak
+Welsh Rarebit, Easy\ixfill\pageref{easy_welsh_rarebit}\linebreak
+\begin{FoodTypeTitle}
+DESSERTS
+\end{FoodTypeTitle}
+Bread Pudding\ixfill\pageref{bread_pudding}\linebreak
+Brown Betty\ixfill\pageref{brown_betty}\linebreak
+Cabinet Pudding\ixfill\pageref{cabinet_pudding}\linebreak
+Charlotte Russe, Easy\ixfill\pageref{easy_charlotte_russe}\linebreak
+Coffee Jelly\ixfill\pageref{coffee_jelly}\linebreak
+Corn-starch Pudding, Plain\ixfill\pageref{plain_cornstarch_pudding}\linebreak
+Corn-starch Pudding, Chocolate\ixfill\pageref{chocolate_cornstarch_pudding}\linebreak
+Corn-starch Pudding, Cocoanut\ixfill\pageref{cocoanut_cornstarch_pudding}\linebreak
+Cottage Pudding\ixfill\pageref{cottage_pudding}\linebreak
+Custard, Baked\ixfill\pageref{baked_custard}\linebreak
+Custard, Cake and\ixfill\pageref{cake_and_custard}\linebreak
+Custard, Cocoanut\ixfill\pageref{cocoanut_custard}\linebreak
+Floating Island\ixfill\pageref{floating_island}\linebreak
+Fruit Jelly\ixfill\pageref{fruit_jelly}\linebreak
+Ice-creams and Ices:\\
+\indix  Packing the Freezer\ixfill\pageref{packing_the_freezer}\linebreak
+\indix  Chocolate Ice-cream\ixfill\pageref{chocolate_ice_cream}\linebreak
+\indix  Coffee Ice-cream\ixfill\pageref{coffee_ice_cream}\linebreak
+\indix  French Ice-cream\ixfill\pageref{french_ice_cream}\linebreak
+\indix  Peach Ice-cream\ixfill\pageref{peach_ice_cream}\linebreak
+\indix  Plain Ice-cream\ixfill\pageref{plain_ice_cream}\linebreak
+\indix  Strawberry Ice-cream\ixfill\pageref{strawberry_ice_cream}\linebreak
+\indix  Lemon Ice\ixfill\pageref{lemon_ice}\linebreak
+\indix  Orange Ice\ixfill\pageref{orange_ice}\linebreak
+\indix  Peach Surprise\ixfill\pageref{peach_surprise}\linebreak
+\indix  Raspberry Ice\ixfill\pageref{raspberry_ice}\linebreak
+\indix  Strawberry Ice\ixfill\pageref{strawberry_ice}\linebreak
+\indix  Vanilla Parfait, the Easiest of All\ixfill\pageref{vanilla_parfait}\linebreak
+Lemon Jelly\ixfill\pageref{lemon_jelly}\linebreak
+Lemon Pudding\ixfill\pageref{lemon_pudding}\linebreak
+Orange Jelly\ixfill\pageref{orange_jelly}\linebreak
+Orange Pudding\ixfill\pageref{orange_pudding}\linebreak
+Peach Shortcake\ixfill\pageref{peach_shortcake}\linebreak
+Prune Jelly\ixfill\pageref{prune_jelly}\linebreak
+Prune Whips\ixfill\pageref{prune_whips}\linebreak
+Rice Pudding with Raisins\ixfill\pageref{rice_pudding_with_raisins}\linebreak
+Snow Pudding\ixfill\pageref{snow_pudding}\linebreak
+Strawberry Shortcake\ixfill\pageref{strawberry_shortcake}\linebreak
+Strawberry Shortcake Made with Cake\ixfill\pageref{cake_shortcake}\linebreak
+Tapioca Pudding\ixfill\pageref{tapioca_pudding}\linebreak
+Pudding Sauces:\\
+\indix  Foamy\ixfill\pageref{foamy_pudding_sauce}\linebreak
+\indix  Grandmother's\ixfill\pageref{grandmothers_pudding_sauce}\linebreak
+\indix  Hard\ixfill\pageref{hard_pudding_sauce}\linebreak
+\indix  Lemon\ixfill\pageref{lemon_pudding_sauce}\linebreak
+\indix  Orange\ixfill\pageref{orange_pudding_sauce}\linebreak
+\indix  Maple, Delicious\ixfill\pageref{delicious_maple_pudding_sauce}\linebreak
+\indix  Quick\ixfill\pageref{quick_pudding_sauce}\linebreak
+\indix  White\ixfill\pageref{white_pudding_sauce}\linebreak
+Velvet Cream\ixfill\pageref{velvet_cream}\linebreak
+\begin{FoodTypeTitle}
+EGGS
+\end{FoodTypeTitle}
+Baked in Little Dishes\ixfill\pageref{eggs_baked_in_little_dishes}\linebreak
+Beds, Eggs in\ixfill\pageref{eggs_in_bed}\linebreak
+Birds' Nests\ixfill\pageref{birds_nests}\linebreak
+Boiled Eggs, Soft\ixfill\pageref{soft_boiled_eggs}\linebreak
+Bacon, Eggs with\ixfill\pageref{eggs_with_bacon}\linebreak
+Cheese, Eggs with\ixfill\pageref{eggs_with_cheese}\linebreak
+Creamed Eggs\ixfill\pageref{creamed_eggs}\linebreak
+Creamed in Baking-Dishes\ixfill\pageref{creamed_eggs_in_baking_dishes}\linebreak
+Creamed on Toast\ixfill\pageref{creamed_eggs_on_toast}\linebreak
+Devilled\ixfill\pageref{devilled_eggs}\linebreak
+Double Cream with Eggs\ixfill\pageref{double_cream_with_eggs}\linebreak
+Ham and Eggs, Moulded\ixfill\pageref{moulded_ham_and_eggs}\linebreak
+Omelette\ixfill\pageref{omelette}\linebreak
+Omelette with Mushrooms\ixfill\pageref{omelette_with_mushrooms}\linebreak
+Omelette with Mushrooms and Olives\ixfill\pageref{omelette_with_mushrooms_and_olives}\linebreak
+Omelette, Spanish\ixfill\pageref{spanish_omelette}\linebreak
+Poached Eggs\ixfill\pageref{poached_eggs}\linebreak
+Poached Eggs with Potted Ham\ixfill\pageref{poached_eggs_with_potted_ham}\linebreak
+Scalloped\ixfill\pageref{scalloped_eggs}\linebreak
+Scrambled\ixfill\pageref{scrambled_eggs}\linebreak
+Scrambled with Parsley\ixfill\pageref{scrambled_eggs_with_parsley}\linebreak
+Scrambled with Chicken\ixfill\pageref{scrambled_eggs_with_chicken}\linebreak
+Scrambled with Tomato\ixfill\pageref{scrambled_eggs_with_tomato}\linebreak
+\begin{FoodTypeTitle}
+FISH
+\end{FoodTypeTitle}
+Codfish Balls\ixfill\pageref{fish_balls}\linebreak
+Crab Meat in Shells\ixfill\pageref{crab_meat_in_shells}\linebreak
+Creamed Codfish\ixfill\pageref{creamed_codfish}\linebreak
+Creamed Fish\ixfill\pageref{creamed_fish}\linebreak
+Creamed Lobster\ixfill\pageref{creamed_lobster}\linebreak
+Creamed Salmon\ixfill\pageref{creamed_salmon}\linebreak
+Fish-balls\ixfill\pageref{fish_balls}\linebreak
+Mackerel, Salt\ixfill\pageref{salt_mackerel}\linebreak
+Oysters, Creamed\ixfill\pageref{creamed_oysters}\linebreak
+Oysters, Panned\ixfill\pageref{panned_oysters}\linebreak
+Oyster Pigs in Blankets\ixfill\pageref{oyster_pigs_in_blankets}\linebreak
+Oysters, Scalloped\ixfill\pageref{scalloped_oysters}\linebreak
+Sardines, Broiled\ixfill\pageref{broiled_sardines}\linebreak
+Scalloped Lobster or Salmon\ixfill\pageref{scalloped_lobster_or_salmon}\linebreak
+Smelts, Fried\ixfill\pageref{fried_smelts}\linebreak
+\begin{FoodTypeTitle}
+MEATS
+\end{FoodTypeTitle}
+Bacon, Broiled\ixfill\pageref{broiled_bacon}\linebreak
+Chicken or Turkey, Creamed\ixfill\pageref{creamed_chicken_or_turkey}\linebreak
+Chicken Hash\ixfill\pageref{chicken_hash}\linebreak
+Chicken, Pressed\ixfill\pageref{pressed_chicken}\linebreak
+Chops, Broiled\ixfill\pageref{broiled_chops}\linebreak
+Chops, Panned\ixfill\pageref{panned_chops}\linebreak
+Cold\ixfill\pageref{cold_meats}\linebreak
+Corned Beef Hash\ixfill\pageref{corned_beef_hash}\linebreak
+Dried Beef, Frizzled\ixfill\pageref{frizzled_dried_beef}\linebreak
+Liver and Bacon\ixfill\pageref{liver_and_bacon}\linebreak
+Liver and Bacon on Skewers\ixfill\pageref{liver_and_bacon_on_skewers}\linebreak
+Shepherd's Pie\ixfill\pageref{shepherds_pie}\linebreak
+Sliced with Gravy\ixfill\pageref{sliced_meat_with_gravy}\linebreak
+Souffl\'{e}\ixfill\pageref{meat_souffle}\linebreak
+Steak, Broiled\ixfill\pageref{broiled_steak}\linebreak
+Steak with Bananas\ixfill\pageref{steak_with_bananas}\linebreak
+Veal Cutlet\ixfill\pageref{veal_cutlet}\linebreak
+Veal Loaf\ixfill\pageref{veal_loaf}\linebreak
+\begin{FoodTypeTitle}
+PIES
+\end{FoodTypeTitle}
+Apple Pie or Tart, Deep\ixfill\pageref{deep_apple_pie_or_tart}\linebreak
+Cranberry\ixfill\pageref{cranberry_pie}\linebreak
+General Rule\ixfill\pageref{pies_general_rule}\linebreak
+Lemon\ixfill\pageref{lemon_pie}\linebreak
+Orange\ixfill\pageref{orange_pie}\linebreak
+Peach\ixfill\pageref{peach_pie}\linebreak
+Peach Pie, French\ixfill\pageref{french_peach_pie}\linebreak
+Pumpkin\ixfill\pageref{pumpkin_pie}\linebreak
+Tarts\ixfill\pageref{tarts}\linebreak
+\begin{FoodTypeTitle}
+POTATOES
+\end{FoodTypeTitle}
+Cakes\ixfill\pageref{potato_cakes}\linebreak
+Creamed\ixfill\pageref{creamed_potatoes}\linebreak
+Hashed Browned\ixfill\pageref{hashed_browned_potatoes}\linebreak
+Mashed\ixfill\pageref{mashed_potatoes}\linebreak
+Saratoga\ixfill\pageref{saratoga_potatoes}\linebreak
+Stuffed\ixfill\pageref{stuffed_potatoes}\linebreak
+Sweet Potatoes\ixfill\pageref{sweet_potatoes}\linebreak
+\indix  Creamed\ixfill\pageref{creamed_sweet_potatoes}\linebreak
+\indix  Fried\ixfill\pageref{fried_sweet_potatoes}\linebreak
+\indix  Scalloped\ixfill\pageref{scalloped_sweet_potatoes}\linebreak
+\begin{FoodTypeTitle}
+SALADS
+\end{FoodTypeTitle}
+Cabbage\ixfill\pageref{cabbage_salad}\linebreak
+Cabbage in Green Peppers\ixfill\pageref{cabbage_in_green_peppers_salad}\linebreak
+Cauliflower\ixfill\pageref{cauliflower_salad}\linebreak
+Celery\ixfill\pageref{celery_salad}\linebreak
+Celery and Apple\ixfill\pageref{celery_and_apple_salad}\linebreak
+Chicken\ixfill\pageref{chicken_salad}\linebreak
+Egg\ixfill\pageref{egg_salad}\linebreak
+Fish\ixfill\pageref{fish_salad}\linebreak
+Lobster\ixfill\pageref{lobster_salad}\linebreak
+Orange or Grapefruit\ixfill\pageref{orange_or_grapefruit_salad}\linebreak
+Pineapple\ixfill\pageref{pineapple_salad}\linebreak
+Potato\ixfill\pageref{potato_salad}\linebreak
+String Bean\ixfill\pageref{string_bean_salad}\linebreak
+Tomato and Lettuce\ixfill\pageref{tomato_and_lettuce_salad}\linebreak
+Tomato, Stuffed\ixfill\pageref{stuffed_tomato_salad}\linebreak
+Salad Dressings:\\
+\indix  French\ixfill\pageref{french_dressing}\linebreak
+\indix  Mayonnaise\ixfill\pageref{mayonnaise}\linebreak
+\begin{FoodTypeTitle}
+SANDWICHES
+\end{FoodTypeTitle}
+Celery\ixfill\pageref{celery_sandwiches}\linebreak
+Cream Cheese and Nut\ixfill\pageref{cream_cheese_and_nut_sandwiches}\linebreak
+Chicken and Celery\ixfill\pageref{chicken_and_celery_sandwiches}\linebreak
+Egg\ixfill\pageref{egg_sandwiches}\linebreak
+Lettuce\ixfill\pageref{lettuce_sandwiches}\linebreak
+Nut\ixfill\pageref{nut_sandwiches}\linebreak
+Olive\ixfill\pageref{olive_sandwiches}\linebreak
+Sardine\ixfill\pageref{sardine_sandwiches}\linebreak
+Sweet\ixfill\pageref{sweet_sandwiches}\linebreak
+Tomato and Cheese\ixfill\pageref{tomato_and_cheese_sandwiches}\linebreak
+\ \linebreak
+Sauce: White or Cream\ixfill\pageref{white_or_cream_sauce}\linebreak
+School Luncheons\ixfill\pageref{school_luncheons}\linebreak
+\begin{FoodTypeTitle}
+SOUPS
+\end{FoodTypeTitle}
+Cream Soup, General Rule\ixfill\pageref{general_rule_cream_soup}\linebreak
+Cream of Almonds\ixfill\pageref{cream_of_almonds}\linebreak
+Cream of Clams\ixfill\pageref{cream_of_clams}\linebreak
+Cream of Corn\ixfill\pageref{cream_of_corn}\linebreak
+Cream of Green Peas\ixfill\pageref{cream_of_green_peas}\linebreak
+Cream of Lima Beans\ixfill\pageref{cream_of_lima_beans}\linebreak
+Cream of Oysters\ixfill\pageref{oyster_soup}\linebreak
+Cream of Potato\ixfill\pageref{cream_of_potato}\linebreak
+Cream of Spinach\ixfill\pageref{cream_of_spinach}\linebreak
+Cream of Tomato (Tomato Bisque)\ixfill\pageref{cream_of_tomato_soup}\linebreak
+Meat Soups\ixfill\pageref{meat_soups}\linebreak
+\indix  Bouillon, Cream\ixfill\pageref{cream_bouillon}\linebreak
+\indix  Extract, Made from\ixfill\pageref{meat_soup_made_from_extract}\linebreak
+\indix  Chicken or Turkey\ixfill\pageref{chicken_or_turkey_soup}\linebreak
+\indix  Made with Cooked Meats\ixfill\pageref{soup_made_with_cooked_meats}\linebreak
+Oyster Soup\ixfill\pageref{oyster_soup}\linebreak
+Pea, Split\ixfill\pageref{split_pea_soup}\linebreak
+Plain Meat\ixfill\pageref{plain_meat_soup}\linebreak
+Tomato\ixfill\pageref{tomato_soup}\linebreak
+Vegetable, Clear\ixfill\pageref{clear_vegetable_soup}\linebreak
+\begin{FoodTypeTitle}
+VEGETABLES
+\end{FoodTypeTitle}
+Asparagus\ixfill\pageref{asparagus}\linebreak
+Beans, Lima\ixfill\pageref{lima_beans}\linebreak
+Beans, String\ixfill\pageref{string_beans}\linebreak
+Beets\ixfill\pageref{beets}\linebreak
+Beets, Stuffed\ixfill\pageref{stuffed_beets}\linebreak
+Cabbage, Creamed\ixfill\pageref{creamed_cabbage}\linebreak
+Corn\ixfill\pageref{corn}\linebreak
+Corn, Canned\ixfill\pageref{canned_corn}\linebreak
+Macaroni\ixfill\pageref{macaroni}\linebreak
+Onions\ixfill\pageref{onions}\linebreak
+Peas\ixfill\pageref{peas}\linebreak
+Tomatoes, Baked\ixfill\pageref{baked_tomatoes}\linebreak
+Tomatoes, Stewed\ixfill\pageref{stewed_tomatoes}\linebreak
+\newpage
+\setlength{\headheight}{0ex}\setlength{\headsep}{0ex}
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+\noindent *** END OF THE PROJECT GUTENBERG EBOOK A LITTLE COOK BOOK FOR A LITTLE GIRL ***
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