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diff --git a/16514-8.txt b/16514-8.txt new file mode 100644 index 0000000..c9bb22a --- /dev/null +++ b/16514-8.txt @@ -0,0 +1,4854 @@ +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*** + + +******* This file should be named 16514-8.txt or 16514-8.zip ******* + + +This and all associated files of various formats will be found in: +https://www.gutenberg.org/dirs/1/6/5/1/16514 + + + +Updated editions will replace the previous one--the old editions +will be renamed. + +Creating the works 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