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+Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard
+
+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 Book for A Little Cook
+
+Author: L. P. Hubbard
+
+Release Date: January 2, 2008 [EBook #24125]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK A LITTLE BOOK FOR A LITTLE COOK ***
+
+
+
+
+Produced by Sankar Viswanathan, Juliet Sutherland, and the
+Online Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+
+
+
+
+                            A little Book
+
+                          for A little Cook
+
+
+
+
+                            COPYRIGHT 1905
+
+                           BY L.P. HUBBARD.
+
+
+
+
+                             PUBLISHED BY
+
+                        Pillsbury, Minneapolis
+
+       *       *       *       *       *
+
+
+
+
+DIRECTIONS
+
+
+1. Always use Pillsbury's Best Flour.
+
+2. Sift flour twice before adding to cakes or breakfast cakes.
+
+3. _Make all measurements_ level by using edge of knife to
+lightly scrape off from top of cup or spoon until material is
+even with the edges.
+
+4. Use same sized cups or spoons in measuring for the same
+recipe.
+
+5. Before starting to make recipe, read through carefully, then
+put on table all the materials and tools needed in making that
+particular recipe.
+
+       *       *       *       *       *
+
+
+
+
+A NOTE TO THE MODERN READER
+
+
+_A Little Book for a Little Cook_ was originally published by
+Pillsbury in 1905. This new reproduction has all of the recipes
+from the original softcover edition, but is being reissued with
+the modern reader in mind. The collector will note some small
+departures from the original book, but the little cook will no
+doubt find what is here to be fun to cook, delicious, and warmly
+nostalgic.
+
+     For best results, we recommend the following recipe changes
+     when preparing these old-fashioned recipes. When using
+     Pillsbury BEST� Flour, there is no need to sift the flour.
+     Just lightly spoon the flour into the measuring cup and
+     level it off. When combining the flour with other dry
+     ingredients, stir the ingredients together with a fork.
+
+     Bread: Soak 1 (.6 oz.) cake compressed yeast or 1 pkg.
+     active dry yeast and 1 tablespoon sugar in 2 tablespoons
+     lukewarm (105-110�F.) water for 2 minutes. Knead dough 5 to
+     10 minutes. Let dough rise in warm place until it is _almost
+     double in size_. Grease, bottom only, 8�4 or 9�5-inch loaf
+     pan. Bake at 375�F. for 35 to 40 minutes or until light
+     golden brown.
+
+     Biscuits: Bake on a lightly greased cookie sheet at 425�F.
+     for 9 to 11 minutes.
+
+     Ginger Bread: Bake in a greased 13x9-inch pan at 350�F. for
+     23 to 27 minutes.
+
+     Sponge Cake: Bake in a greased and floured 9-inch square or
+     11�7-inch pan at 350�F. for 24 to 29 minutes.
+
+     Muffins: Bake in a greased 12-cup muffin pan at 400�F. for
+     12 to 16 minutes.
+
+     Creamed Potatoes: If a double boiler is unavailable, cook in
+     a heavy saucepan over medium heat until mixture thickens,
+     about 5 minutes.
+
+     Fudge: Cook in a small heavy saucepan; pour mixture into a
+     buttered 9x5 or 8x4-inch pan.
+
+     Chocolate Cake: Bake in a greased and floured 8-inch square
+     pan at 350�F. for 23 to 27 minutes or until toothpick
+     inserted in center comes out clean.
+
+     Johnny Cake: Bake in a greased 8-inch square pan at 400�F.
+     for 15 to 20 minutes.
+
+       *       *       *       *       *
+
+
+
+
+BREAD
+
+
+MATERIAL:
+
+1/2 cup boiling water
+1/2 cup milk
+1/2 cake yeast
+2 tablespoons cold water
+1 teaspoon salt
+3 cups Pillsbury's Best
+
+WAY OF PREPARING:
+
+Soak yeast in 2 tablespoons cold water. Pour 1/2 cup boiling
+water into 1/2 cup milk. _Let cool to lukewarm._ Stir in
+dissolved yeast and salt. Add 3 cups Pillsbury's Best. Turn onto
+a kneading board. Knead until smooth. Let rise until three times
+the original size. Knead slightly, put into a well greased pan.
+Let rise until double its bulk and bake 25 or 30 minutes in
+moderate oven. It will be well to consult some experienced person
+as to lightness of sponge and dough.
+
+
+
+
+BISCUITS
+
+
+MATERIAL:
+
+1 cup Pillsbury's Best
+1/2 teaspoon salt
+2 teaspoons baking powder
+1 tablespoon cold butter
+1/2 cup milk
+
+WAY OF PREPARING:
+
+Sift flour, salt and baking powder twice. Chop butter in with a
+knife until mealy. Add milk for a soft dough. Place on a board
+with a little flour. Knead gently until smooth. Roll out to
+one-half inch thickness. Use small cutter and place biscuits in
+greased pan. Bake in a hot oven until nicely browned.
+
+
+
+
+GINGER BREAD
+
+
+MATERIAL:
+
+1/2 cup molasses
+1 cup sugar
+5 tablespoons melted butter
+1/2 teaspoon cinnamon
+1/2 teaspoon ginger
+1 teaspoon salt
+1 teaspoon soda
+1 egg
+2-1/2 cups Pillsbury's Best
+1 cup hot water
+
+WAY OF PREPARING:
+
+Put molasses in a bowl. Add sugar, melted butter, cinnamon and
+ginger. Put soda and salt in a cup and fill with hot water. Stir
+into first mixture. Add flour, then well beaten egg. Beat hard.
+Bake for thirty minutes in a well greased pan. Watch oven
+closely, as ginger bread burns easily. This makes a good sized
+cake.
+
+
+
+
+[Illustration:
+
+    "Here are Felix and Mary Ann
+    Looking in at the Gingerbread Man,
+    Which was baked in the baker's pan;
+    Cloves for his eyes and paste for his tie,--
+    Wondering whether the price is high."
+]
+
+
+
+
+SPONGE CAKE
+
+
+MATERIAL:
+
+1 cup sugar
+2 eggs
+1/2 cup hot water
+1-1/4 cups Pillsbury's Best
+1-1/2 teaspoons baking powder
+pinch of salt
+1/2 teaspoon vanilla
+
+WAY OF PREPARING:
+
+Separate eggs, beating whites to a stiff froth. Set them aside.
+Beat yolks until thick. Add sugar gradually, then water, salt,
+flour and baking powder. Beat thoroughly. Fold in whites and add
+vanilla. Bake twenty minutes in a buttered and floured shallow
+pan in moderate oven.
+
+
+
+
+MUFFINS
+
+
+MATERIAL:
+
+1/3 cup butter
+1/4 cup sugar
+1/4 teaspoon salt
+1 egg
+2 cups Pillsbury's Best
+4 teaspoons baking powder
+1 cup milk
+
+WAY OF PREPARING:
+
+Beat butter, sugar and egg until creamy. Add milk little at a
+time, stirring in gradually flour sifted with salt and baking
+powder. Grease muffin pan, heat slightly, put in mixture and bake
+in quick oven.
+
+
+
+
+CREAMED POTATOES
+
+
+MATERIAL:
+
+6 medium potatoes
+3 tablespoons Pillsbury's Best
+2 tablespoons butter
+1/2 teaspoon salt
+1/8 teaspoon pepper
+1-1/2 cups milk
+
+WAY OF PREPARING:
+
+Pare potatoes, cut into dice, wash in cold water. Cover with
+boiling water, salt and place on range. Boil until tender, but
+not mealy. Have ready the cream dressing. This is made by rubbing
+flour and butter together, adding the milk, salt and pepper, and
+cooking in double boiler, stirring constantly until like custard.
+Drain potatoes of water, let them steam a moment, then stir
+lightly into dressing. Serve hot.
+
+
+
+
+FUDGE
+
+
+MATERIAL:
+
+1-1/2 tablespoons butter
+1 cup sugar
+1/4 cup milk
+2 tablespoons molasses
+1 square chocolate
+1/2 teaspoon vanilla
+
+WAY OF PREPARING:
+
+Melt butter in a granite pan. Add sugar, milk and molasses,
+stirring gently until sugar is dissolved. Boil slowly without
+stirring for five minutes. Add chocolate square and stir until
+melted. Boil again until a little of mixture dropped in cold
+water seems brittle. Take from range, add vanilla, beat until it
+begins to thicken, then pour into a buttered pan. Cool and mark
+into squares.
+
+
+
+
+CHOCOLATE CAKE
+
+
+MATERIAL:
+
+1/4 cup butter
+1/2 cup sugar
+1 egg
+1/2 cup milk
+1 scant cup Pillsbury's Best
+2 teaspoons baking powder
+1 square melted chocolate
+1/4 teaspoon vanilla
+
+WAY OF PREPARING:
+
+Stir butter, egg and sugar until creamy. Add milk little at a
+time, stirring in gradually flour, sifted with baking powder. Now
+stir in melted chocolate, add vanilla and beat hard. Bake twenty
+minutes in a greased shallow pan.
+
+
+
+
+[Illustration:
+
+    "This world is so full of a number of things,
+    I am sure we should all be as happy as kings."
+]
+
+
+
+
+JOHNNY CAKE
+
+
+MATERIAL:
+
+3/4 cup corn meal
+3/4 cup Pillsbury's Best
+3 teaspoons baking powder
+1/2 teaspoon salt
+2 tablespoons sugar
+1 egg
+1 cup milk
+1 tablespoon melted butter
+
+WAY OF PREPARING:
+
+Sift cornmeal, flour, baking powder, sugar and salt together. Add
+milk gradually, well beaten egg and melted butter. Grease shallow
+pan, heat slightly, pour in mixture and bake twenty minutes in
+hot oven.
+
+
+
+
+LITTLE TALKS WITH LITTLE COOKS
+
+
+The table around which the household gathers three times a day
+furnishes the chief opportunity for showing the results of good
+training, whether received in school or home. We show our
+unselfishness in preferring one another, anticipating one
+another's wants.
+
+On the table is shown the result of the unselfish thought and
+care of the chief home-maker. The labor connected with the
+preparation of the meal is either a burden or a pleasure as one's
+previous training has made possible.
+
+We get the best training for active life, in other than household
+work, early in life, at school and home. Why not learn to be good
+home-makers while still young?
+
+We like to do what we do well. If we learn early, we learn easily
+and well--the work is a pleasure and success is assured.
+
+Beginners should master the little recipes included in this book.
+They require only a small amount of material, but enough for
+success.
+
+
+
+
+[Illustration]
+
+    This is the tale that was told to me
+    By a loaf of home-made bread, you see,
+      As it sat one night on the pantry shelf--
+      A loaf on each side of it--just like itself,
+    While grouped around stood the pies and cakes,
+    The good old kind like mother makes,
+      And one and all then and there confessed
+      That they owed their existence to Pillsbury's Best.
+
+
+
+
+[Illustration]
+
+    I seem to trace through the distant haze
+    My byegone life in the good old days;
+      I see in my vision a field of wheat--
+      I knew I was there that the world might eat--
+    I drank of the showers and the morning dew;
+    In the noonday sun I throve and grew--
+      Grew on the verge of a sunny crest,
+      Just as fast as I could for Pillsbury's Best.
+
+
+
+
+[Illustration]
+
+    And when I had grown both tall and strong
+    The reapers came--a merry throng--
+      And through the fields they wend their way,
+      Just to and fro through the livelong day.
+    Perhaps they were rude--for they cut me dead--
+    But what if they did?--I kept my head
+      And turned on my back and laughed in glee
+      At the thought of the good, good flour I'd be.
+
+[Illustration]
+
+    I know I was good, yet the day came at last
+    When they said I'd be better if soundly thrashed.
+      Please pardon me here--I can't dwell on this much,
+      The subject is painful--my feelings are such.
+    Oh my! but the straw, it flew high in the air
+    And the chaff chaffed unceasing, but I didn't care,
+      My laughter rang forth with increased vim and zest,
+      My chastisement I knew--just meant Pillsbury's Best.
+
+[Illustration]
+
+    And then came the time when I journeyed away
+    To the mills where the "Roller Mills" roll all day,
+      And all of them smiled with a happy grin
+      And welcomed us poor little wheatlets in;
+    Oh! the grind of life--I was grasped and seized,
+    I really can't say I was very much pleased;
+      But to say the least, I was much impressed,
+      And when I got through I was Pillsbury's Best.
+
+[Illustration: The mills where the roller mills roll all day.]
+
+[Illustration]
+
+    And now in the latest fashions gay
+    In the big round world I have my say,
+      For in this most becoming sack,
+      Please note the hang--both front and back,
+    I journey far from the land of my birth
+    To feed the hungry hordes of Earth;
+      For those who know ne'er fail to say
+      That Pillsbury's flour o'er the world holds sway.
+
+[Illustration]
+
+    To the kitchen I go--to the bakers who bake
+    The bread and the cookies, the pies and the cake;
+      It was there that I met the package of yeast
+      Who raised the dough for the coming feast,
+    And that's why I sit and talk to-night,
+    For to-morrow I know I'll be out of sight;
+      So I'll toast myself ere this tale I close,
+      To Pillsbury's Best, the flour one knows.
+
+
+
+
+[Illustration:
+
+    _This is the tale of the loaf on the shelf.
+    As told to me by the loaf itself._
+]
+
+[Illustration: Pillsbury's BEST XXXX]
+
+
+
+
+
+End of Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard
+
+*** END OF THIS PROJECT GUTENBERG EBOOK A LITTLE BOOK FOR A LITTLE COOK ***
+
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+      The Project Gutenberg eBook of A Little Book for A Little Cook, by L.P. Hubbard</title>
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+<pre>
+
+Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard
+
+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 Book for A Little Cook
+
+Author: L. P. Hubbard
+
+Release Date: January 2, 2008 [EBook #24125]
+
+Language: English
+
+Character set encoding: ISO-8859-1
+
+*** START OF THIS PROJECT GUTENBERG EBOOK A LITTLE BOOK FOR A LITTLE COOK ***
+
+
+
+
+Produced by Sankar Viswanathan, Juliet Sutherland, and the
+Online Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+
+</pre>
+
+
+
+<div><img class="figcenter" src="images/cover.jpg" alt="Cover" width="500" height="638" /></div>
+<p>&nbsp;</p>
+<div><img class="figcenter" src="images/titlepage.jpg" alt="Title Page" width="600" height="855" /></div>
+
+<p>&nbsp;</p>
+
+<h1>A little Book</h1>
+
+  <h1><span class="f1">for</span> A little Cook</h1>
+  <p>&nbsp;</p>
+  <p>&nbsp;</p>
+<h4>COPYRIGHT 1905</h4>
+
+<h3>BY L.P. HUBBARD.</h3>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<p>&nbsp;</p>
+<h3>PUBLISHED BY
+  Pillsbury, Minneapolis</h3>
+<hr style="width: 65%;" />
+<h2>DIRECTIONS</h2>
+
+<table summary="Page_2" >
+  <tr>
+    <td colspan="3" valign="bottom"><img src="images/image_02_01.jpg" alt="Decorative Image" width="600" height="151" /></td>
+  </tr>
+  <tr>
+    <td  valign="top" ><img src="images/image_02_02.jpg" alt="Decorative Image" width="165" height="389" /></td>
+    <td >
+      <p>1. Always use Pillsbury's Best Flour.</p>
+      <p>2. Sift flour twice before adding to cakes or breakfast cakes.</p>
+      <p>3. <i>Make all measurements</i> level by using edge of knife to
+        lightly scrape off from top of cup or spoon until material is
+        even with the edges.</p>
+      <p>4. Use same sized cups or spoons in measuring for the same
+        recipe.</p>
+      <p>5. Before starting to make recipe, read through carefully, then
+        put on table all the materials and tools needed in making that
+    particular recipe.</p></td>
+    <td valign="bottom"><img src="images/image_03.jpg" alt="Decorative Image" width="165" height="313" /></td>
+  </tr>
+
+</table>
+
+<hr style="width: 65%;" />
+<h2>A NOTE TO THE MODERN READER</h2>
+
+<p><i>A Little Book for a Little Cook</i> was originally published by
+Pillsbury in 1905. This new reproduction has all of the recipes
+from the original softcover edition, but is being reissued with
+the modern reader in mind. The collector will note some small
+departures from the original book, but the little cook will no
+doubt find what is here to be fun to cook, delicious, and warmly
+nostalgic.</p>
+
+<p>For best results, we recommend the following recipe changes
+when preparing these old-fashioned recipes. When using
+Pillsbury BEST&reg; Flour, there is no need to sift the flour.
+Just lightly spoon the flour into the measuring cup and
+level it off. When combining the flour with other dry
+ingredients, stir the ingredients together with a fork.</p>
+
+<p><b>Bread:</b> Soak 1 (.6 oz.) cake compressed yeast or 1 pkg.
+active dry yeast and 1 tablespoon sugar in 2 tablespoons
+lukewarm (105-110&deg;F.) water for 2 minutes. Knead dough 5 to
+10 minutes. Let dough rise in warm place until it is <i>almost
+double in size</i>. Grease, bottom only, 8&times;4 or 9&times;5-inch loaf
+pan. Bake at 375&deg;F. for 35 to 40 minutes or until light
+golden brown.</p>
+
+<p><b>Biscuits:</b> Bake on a lightly greased cookie sheet at 425&deg;F.
+for 9 to 11 minutes.</p>
+
+<p><b>Ginger Bread:</b> Bake in a greased 13x9-inch pan at 350&deg;F. for
+23 to 27 minutes.</p>
+
+<p><b>Sponge Cake:</b> Bake in a greased and floured 9-inch square or
+11&times;7-inch pan at 350&deg;F. for 24 to 29 minutes.</p>
+
+<p><b>Muffins:</b> Bake in a greased 12-cup muffin pan at 400&deg;F. for
+12 to 16 minutes.</p>
+
+<p><b>Creamed Potatoes:</b> If a double boiler is unavailable, cook in
+a heavy saucepan over medium heat until mixture thickens,
+about 5 minutes.</p>
+
+<p><b>Fudge:</b> Cook in a small heavy saucepan; pour mixture into a
+buttered 9x5 or 8x4-inch pan.</p>
+
+<p><b>Chocolate Cake:</b> Bake in a greased and floured 8-inch square
+pan at 350&deg;F. for 23 to 27 minutes or until toothpick
+inserted in center comes out clean.</p>
+
+<p><b>Johnny Cake:</b> Bake in a greased 8-inch square pan at 400&deg;F.
+for 15 to 20 minutes. </p>
+
+
+<hr style="width: 65%;" />
+<table  summary="Page_4" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img src="images/image_04_01.jpg" alt="Image" width="600" height="204" /></td>
+  </tr>
+
+  <tr>
+    <td><img src="images/image_04_02.jpg" alt="Decorative Image" width="224" height="437" /></td>
+	<td colspan="2"><p class="f2">BREAD</p>
+	<p class="f3">MATERIAL:</p>
+	<p>
+1/2 cup boiling water<br />
+1/2 cup milk<br />
+1/2 cake yeast<br />
+2 tablespoons cold water<br />
+1 teaspoon salt<br />
+3 cups Pillsbury's Best<br />
+</p>
+
+<p>WAY OF PREPARING:</p>
+
+<p>Soak yeast in 2 tablespoons cold water. Pour 1/2 cup boiling
+water into 1/2 cup milk. <i>Let cool to lukewarm.</i> Stir in
+dissolved yeast and salt. Add 3 cups Pillsbury's Best. Turn onto
+a kneading board. Knead until smooth. Let rise until three times
+the original size. Knead slightly, put into a well greased pan.
+Let rise until double its bulk and bake 25 or 30 minutes in
+moderate oven. It will be well to consult some experienced person
+as to lightness of sponge and dough.</p>
+</td>
+  </tr>
+  <tr>
+    <td colspan="3"><img src="images/image_04_04.jpg" alt="Decorative Image" width="600" height="120" /></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+<table summary="Page_5" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img src="images/image_05_01.jpg" alt="Decorative Image" width="600" height="159" /></td>
+
+  </tr>
+  <tr>
+  <td>&nbsp;</td>
+    <td><p class="f2">BISCUITS</p>
+
+<p class="f3">MATERIAL:</p>
+
+<p>
+1 cup Pillsbury's Best<br />
+1/2 teaspoon salt<br />
+2 teaspoons baking powder<br />
+1 tablespoon cold butter<br />
+1/2 cup milk<br />
+</p><p>WAY OF PREPARING:</p>
+
+<p>Sift flour, salt and baking powder twice. Chop butter in with a
+knife until mealy. Add milk for a soft dough. Place on a board
+with a little flour. Knead gently until smooth. Roll out to
+one-half inch thickness. Use small cutter and place biscuits in
+greased pan. Bake in a hot oven until nicely browned.</p></td>
+
+    <td align="right"><img src="images/image_05_03.jpg" alt="Decorative Image" width="204" height="586" /></td>
+  </tr>
+
+</table>
+
+<hr style="width: 65%;" />
+<table summary="Page_6" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img src="images/image_06_01.jpg" alt="Decorative Image" width="600" height="292" /></td>
+
+  </tr>
+  <tr>
+    <td><img src="images/image_06_02.jpg" alt="Decorative Image" width="228" height="700" /></td>
+    <td colspan="2"><p class="f2">GINGER BREAD</p>
+
+<p class="f3">MATERIAL:</p>
+
+<p>
+1/2 cup molasses<br />
+1 cup sugar<br />
+5 tablespoons melted butter<br />
+1/2 teaspoon cinnamon<br />
+1/2 teaspoon ginger<br />
+1 teaspoon salt<br />
+1 teaspoon soda<br />
+1 egg<br />
+2-1/2 cups Pillsbury's Best<br />
+1 cup hot water<br />
+</p>
+<p>WAY OF PREPARING:</p>
+
+<p>Put molasses in a bowl. Add sugar, melted butter, cinnamon and
+ginger. Put soda and salt in a cup and fill with hot water. Stir
+into first mixture. Add flour, then well beaten egg. Beat hard.
+Bake for thirty minutes in a well greased pan. Watch oven
+closely, as ginger bread burns easily. This makes a good sized
+cake.</p>
+</td>
+
+  </tr>
+
+</table>
+
+<hr style="width: 65%;" />
+
+<div><img class="figcenter" src="images/image_07.jpg" alt="Decorative Image" width="600" height="712" /></div>
+<div class="caption">
+<div class="poem"><div class="stanza">
+<span class="i0">"Here are Felix and Mary Ann<br /></span>
+<span class="i0">Looking in at the Gingerbread Man,<br /></span>
+<span class="i0">Which was baked in the baker's pan;<br /></span>
+<span class="i0">Cloves for his eyes and paste for his tie,&mdash;<br /></span>
+<span class="i0">Wondering whether the price is high."<br /></span>
+</div></div></div>
+
+<hr style="width: 65%;" />
+<table summary="Page_8" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img src="images/image_08_01.jpg" alt="Decorative Image" width="600" height="213" /></td>
+
+  </tr>
+  <tr>
+    <td><img src="images/image_08_02.jpg" alt="Decorative Image" width="177" height="543" /></td>
+    <td><p class="f3">MATERIAL:</p>
+      <p> 1 cup sugar<br />
+        2 eggs<br />
+        1/2 cup hot water<br />
+        1-1/4 cups Pillsbury's Best<br />
+        1-1/2 teaspoons baking powder<br />
+        pinch of salt<br />
+        1/2 teaspoon vanilla<br />
+      </p>
+      <p>WAY OF PREPARING:</p>
+      <p>Separate eggs, beating whites to a stiff froth. Set them aside.
+        Beat yolks until thick. Add sugar gradually, then water, salt,
+        flour and baking powder. Beat thoroughly. Fold in whites and add
+        vanilla. Bake twenty minutes in a buttered and floured shallow
+    pan in moderate oven.</p></td>
+    <td class="figright"><img src="images/image_08_04.jpg" alt="Decorative Image" width="223" height="171" /></td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_9" width="100%" border="0">
+
+<tr>
+
+<td>&nbsp;
+</td>
+    <td valign="bottom"><p class="f2">MUFFINS</p>
+
+<p class="f3">MATERIAL:</p>
+
+<p>
+1/3 cup butter<br />
+1/4 cup sugar<br />
+1/4 teaspoon salt<br />
+1 egg<br />
+2 cups Pillsbury's Best<br />
+4 teaspoons baking powder<br />
+1 cup milk<br />
+</p>
+
+<p>WAY OF PREPARING:</p>
+
+<p>Beat butter, sugar and egg until creamy. Add milk little at a
+time, stirring in gradually flour sifted with salt and baking
+powder. Grease muffin pan, heat slightly, put in mixture and bake
+in quick oven.</p><img src="images/image_09_03.jpg" alt="Decorative Image" width="314" height="224" /></td>
+    <td valign="bottom"><img src="images/image_09_02.jpg" alt="Decorative Image" width="286" height="597" /></td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+<table summary="Page_10" width="100%" border="0">
+  <tr>
+    <td colspan="2"><img src="images/image_10_01.jpg" alt="Decorative Image" width="600" height="253" /></td>
+    <td>&nbsp;</td>
+
+  </tr>
+  <tr>
+    <td valign="top"><img src="images/image_10_02.jpg" alt="Decorative Image" width="198" height="319" /></td>
+    <td><p class="f2">CREAMED POTATOES</p>
+
+<p class="f3">MATERIAL:</p>
+
+<p>
+6 medium potatoes<br />
+3 tablespoons Pillsbury's Best<br />
+2 tablespoons butter<br />
+1/2 teaspoon salt<br />
+1/8 teaspoon pepper<br />
+1-1/2 cups milk<br />
+</p>
+
+<p>WAY OF PREPARING:</p>
+
+<p>Pare potatoes, cut into dice, wash in cold water. Cover with
+boiling water, salt and place on range. Boil until tender, but
+not mealy. Have ready the cream dressing. This is made by rubbing
+flour and butter together, adding the milk, salt and pepper, and
+cooking in double boiler, stirring constantly until like custard.
+Drain potatoes of water, let them steam a moment, then stir
+lightly into dressing. Serve hot.</p></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_11" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figright" src="images/image_11_01.jpg" alt="Decorative Image" width="600" height="180" /></td>
+  </tr>
+  <tr>
+    <td>&nbsp;</td>
+    <td><p class="f2">FUDGE</p>
+      <p class="f3">MATERIAL:</p>
+      <p> 1-1/2 tablespoons butter<br />
+        1 cup sugar<br />
+        1/4 cup milk<br />
+        2 tablespoons molasses<br />
+        1 square chocolate<br />
+        1/2 teaspoon vanilla<br />
+      </p>
+      <p>WAY OF PREPARING:</p>
+      <p>Melt butter in a granite pan. Add sugar, milk and molasses,
+        stirring gently until sugar is dissolved. Boil slowly without
+        stirring for five minutes. Add chocolate square and stir until
+        melted. Boil again until a little of mixture dropped in cold
+        water seems brittle. Take from range, add vanilla, beat until it
+        begins to thicken, then pour into a buttered pan. Cool and mark
+    into squares.</p></td>
+    <td class="figright"><img src="images/image_11_03.jpg" alt="Decorative Image" width="200" height="488" /></td>
+  </tr>
+  <tr>
+    <td>&nbsp;</td>
+    <td><img src="images/image_11_04.jpg" alt="Decorative Image" width="400" height="326" /></td>
+    <td><img src="images/image_11_05.jpg" alt="Decorative Image" width="200" height="326" /></td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+<table summary="Page_12" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img src="images/image_12_01.jpg" alt="Decorative Image" width="600" height="156" /></td>
+  </tr>
+  <tr>
+    <td><img src="images/image_12_02.jpg" alt="Decorative Image" width="230" height="115" /></td>
+    <td>&nbsp;</td>
+    <td>&nbsp;</td>
+  </tr>
+  <tr>
+    <td><img src="images/image_12_04.jpg" alt="Decorative Image" width="165" height="585" /></td>
+    <td><p class="f2">CHOCOLATE CAKE</p>
+      <p class="f3">MATERIAL:</p>
+      <p> 1/4 cup butter<br />
+        1/2 cup sugar<br />
+        1 egg<br />
+        1/2 cup milk<br />
+        1 scant cup Pillsbury's Best<br />
+        2 teaspoons baking powder<br />
+        1 square melted chocolate<br />
+        1/4 teaspoon vanilla<br />
+      </p>
+      <p>WAY OF PREPARING:</p>
+      <p>Stir butter, egg and sugar until creamy. Add milk little at a
+        time, stirring in gradually flour, sifted with baking powder. Now
+        stir in melted chocolate, add vanilla and beat hard. Bake twenty
+    minutes in a greased shallow pan.</p></td>
+    <td>&nbsp;</td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<div><img class="figcenter" src="images/image_13.jpg" alt="Decorative Image" width="600" height="741" /></div>
+
+<div class="caption">
+<div class="poem"><div class="stanza">
+<span class="i0">"This world is so full of a number of things,<br /></span>
+<span class="i0">I am sure we should all be as happy as kings."<br /></span>
+</div></div>
+</div>
+
+<hr style="width: 65%;" />
+<table summary="Page_14" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img src="images/image_14_01.jpg" alt="Decorative Image" width="600" height="144" /></td>
+  </tr>
+  <tr>
+    <td><img src="images/image_14_02.jpg" alt="Decorative Image" width="240" height="503" /></td>
+    <td><p class="f2">JOHNNY CAKE</p>
+      <p class="f3">MATERIAL:</p>
+      <p> 3/4 cup corn meal<br />
+        3/4 cup Pillsbury's Best<br />
+        3 teaspoons baking powder<br />
+        1/2 teaspoon salt<br />
+        2 tablespoons sugar<br />
+        1 egg<br />
+        1 cup milk<br />
+        1 tablespoon melted butter<br />
+      </p>
+      <p>WAY OF PREPARING:</p>
+      <p>Sift cornmeal, flour, baking powder, sugar and salt together. Add
+        milk gradually, well beaten egg and melted butter. Grease shallow
+        pan, heat slightly, pour in mixture and bake twenty minutes in
+    hot oven.</p></td>
+    <td>&nbsp;</td>
+  </tr>
+  <tr>
+    <td><img src="images/image_14_04.jpg" alt="Decorative Image" width="240" height="139" /></td>
+    <td><img src="images/image_14_05.jpg" alt="Decorative Image" width="360" height="139" /></td>
+    <td>&nbsp;</td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+<div><img class="figcenter" src="images/image_15.jpg" alt="Decorative Image" width="600" height="222" /></div>
+
+<p class="f2">LITTLE TALKS<br />
+ WITH LITTLE COOKS</p>
+
+<p>The table around which the household gathers three times a day
+furnishes the chief opportunity for showing the results of good
+training, whether received in school or home. We show our
+unselfishness in preferring one another, anticipating one
+another's wants.</p>
+
+<p>On the table is shown the result of the unselfish thought and
+care of the chief home-maker. The labor connected with the
+preparation of the meal is either a burden or a pleasure as one's
+previous training has made possible.</p>
+
+<p>We get the best training for active life, in other than household
+work, early in life, at school and home. Why not learn to be good
+home-makers while still young?</p>
+
+<p>We like to do what we do well. If we learn early, we learn easily
+and well&mdash;the work is a pleasure and success is assured.</p>
+
+<p>Beginners should master the little recipes included in this book.
+They require only a small amount of material, but enough for
+success.</p>
+
+<div><img class="figcenter" src="images/image_16.jpg" alt="Decorative Image" width="600" height="301" /></div>
+
+<hr style="width: 65%;" />
+<table summary="Page_17" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_17_01.jpg" alt="Decorative Image" width="600" height="394" /></td>
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_17_02.jpg" alt="Decorative Image" width="29" height="315" /></td>
+
+	<td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">T</span>his is the tale that was told to me<br /></span>
+<span class="i0">By a loaf of home-made bread, you see,<br /></span>
+<span class="i2">As it sat one night on the pantry shelf&mdash;<br /></span>
+<span class="i2">A loaf on each side of it&mdash;just like itself,<br /></span>
+<span class="i0">While grouped around stood the pies and cakes,<br /></span>
+<span class="i0">The good old kind like mother makes,<br /></span>
+<span class="i2">And one and all then and there confessed<br /></span>
+<span class="i2">That they owed their existence to Pillsbury's Best.<br /></span>
+</div></div></td>
+
+	<td><img class="figright" src="images/image_17_04.jpg" alt="Decorative Image" width="48" height="315" /></td>
+
+  </tr>
+  <tr>
+    <td colspan="3"><img  class="figcenter" src="images/image_17_05.jpg" alt="Decorative Image" width="600" height="31" /></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_18" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img  class="figcenter" src="images/image_18_01.jpg" alt="Decorative Image" width="600" height="375" /></td>
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_18_02.jpg" alt="Decorative Image" width="36" height="338" /></td>
+
+    <td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">I</span> seem to trace through the distant haze<br /></span>
+<span class="i0">My byegone life in the good old days;<br /></span>
+<span class="i2">I see in my vision a field of wheat&mdash;<br /></span>
+<span class="i2">I knew I was there that the world might eat&mdash;<br /></span>
+<span class="i0">I drank of the showers and the morning dew;<br /></span>
+<span class="i0">In the noonday sun I throve and grew&mdash;<br /></span>
+<span class="i2">Grew on the verge of a sunny crest,<br /></span>
+<span class="i2">Just as fast as I could for Pillsbury's Best.<br /></span>
+</div></div></td>
+
+	<td><img class="figright" src="images/image_18_04.jpg" alt="Decorative Image" width="40" height="338" /></td>
+  </tr>
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_18_05.jpg" alt="Decorative Image" width="600" height="34" /></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_19" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_19_01.jpg" alt="Decorative Image" width="600" height="318" /></td>
+
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_19_02.jpg" alt="Decorative Image" width="27" height="409" /></td>
+    <td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">A</span>nd when I had grown both tall and strong<br /></span>
+<span class="i0">The reapers came&mdash;a merry throng&mdash;<br /></span>
+<span class="i2">And through the fields they wend their way,<br /></span>
+<span class="i2">Just to and fro through the livelong day.<br /></span>
+<span class="i0">Perhaps they were rude&mdash;for they cut me dead&mdash;<br /></span>
+<span class="i0">But what if they did?&mdash;I kept my head<br /></span>
+<span class="i2">And turned on my back and laughed in glee<br /></span>
+<span class="i2">At the thought of the good, good flour I'd be.<br /></span>
+</div></div></td>
+    <td><img class="figright" src="images/image_19_04.jpg" alt="Decorative Image" width="25" height="409" /></td>
+  </tr>
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_19_05.jpg" alt="Decorative Image" width="600" height="30" /></td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_20" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_20_01.jpg" alt="Decorative Image" width="600" height="366" /></td>
+
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_20_02.jpg" alt="Decorative Image" width="24" height="336" /></td>
+    <td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">I</span> know I was good, yet the day came at last<br /></span>
+<span class="i0">When they said I'd be better if soundly thrashed.<br /></span>
+<span class="i2">Please pardon me here&mdash;I can't dwell on this much,<br /></span>
+<span class="i2">The subject is painful&mdash;my feelings are such.<br /></span>
+<span class="i0">Oh my! but the straw, it flew high in the air<br /></span>
+<span class="i0">And the chaff chaffed unceasing, but I didn't care,<br /></span>
+<span class="i2">My laughter rang forth with increased vim and zest,<br /></span>
+<span class="i2">My chastisement I knew&mdash;just meant Pillsbury's Best.<br /></span>
+</div></div>
+</td>
+    <td><img class="figright" src="images/image_20_04.jpg" alt="Decorative Image" width="43" height="336" /></td>
+  </tr>
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_20_05.jpg" alt="Decorative Image" width="600" height="29" /></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_21" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_21_01.jpg" alt="Decorative Image" width="600" height="386" /></td>
+
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_21_02.jpg" alt="Decorative Image" width="42" height="249" /></td>
+    <td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">A</span>nd then came the time when I journeyed away<br /></span>
+<span class="i0">To the mills where the "Roller Mills" roll all day,<br /></span>
+<span class="i2">And all of them smiled with a happy grin<br /></span>
+<span class="i2">And welcomed us poor little wheatlets in;<br /></span>
+<span class="i0">Oh! the grind of life&mdash;I was grasped and seized,<br /></span>
+<span class="i0">I really can't say I was very much pleased;<br /></span>
+<span class="i2">But to say the least, I was much impressed,<br /></span>
+<span class="i2">And when I got through I was Pillsbury's Best.<br /></span>
+</div></div>
+<p class="figright">The mills where the roller mills <br />
+roll all day</p></td>
+    <td><img class="figright" src="images/image_21_04.jpg" alt="Decorative Image" width="45" height="249" /></td>
+  </tr>
+  <tr>
+
+    <td colspan="3"><img class="figcenter" src="images/image_21_05.jpg" alt="Decorative Image" width="600" height="163" /></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+<table summary="Page_22" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_22_01.jpg" alt="Decorative Image" width="600" height="363" /></td>
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_22_02.jpg" alt="Decorative Image" width="39" height="349" /></td>
+    <td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">A</span>nd now in the latest fashions gay<br /></span>
+<span class="i0">In the big round world I have my say,<br /></span>
+<span class="i2">For in this most becoming sack,<br /></span>
+<span class="i2">Please note the hang&mdash;both front and back,<br /></span>
+<span class="i0">I journey far from the land of my birth<br /></span>
+<span class="i0">To feed the hungry hordes of Earth;<br /></span>
+<span class="i2">For those who know ne'er fail to say<br /></span>
+<span class="i2">That Pillsbury's flour o'er the world holds sway.<br /></span>
+</div></div></td>
+    <td><img class="figright" src="images/image_22_04.jpg" alt="Decorative Image" width="37" height="349" /></td>
+  </tr>
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_22_05.jpg" alt="Decorative Image" width="600" height="42" /></td>
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+
+<table summary="Page_23" width="100%" border="0">
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_23_01.jpg" alt="Decorative Image" width="600" height="189" /></td>
+
+  </tr>
+  <tr>
+    <td><img class="figleft" src="images/image_23_02.jpg" alt="Decorative Image" width="41" height="237" /></td>
+    <td><div class="poem"><div class="stanza">
+<span class="i0"><span class="f4">T</span>o the kitchen I go&mdash;to the bakers who bake<br /></span>
+<span class="i0">The bread and the cookies, the pies and the cake;<br /></span>
+<span class="i2">It was there that I met the package of yeast<br /></span>
+<span class="i2">Who raised the dough for the coming feast,<br /></span>
+<span class="i0">And that's why I sit and talk to-night,<br /></span>
+<span class="i0">For to-morrow I know I'll be out of sight;<br /></span>
+<span class="i2">So I'll toast myself ere this tale I close,<br /></span>
+<span class="i2">To Pillsbury's Best, the flour one knows.<br /></span>
+</div></div></td>
+    <td><img class="figright" src="images/image_23_04.jpg" alt="Decorative Image" width="59" height="237" /></td>
+  </tr>
+  <tr>
+    <td colspan="3"><img class="figcenter" src="images/image_23_05.jpg" alt="Decorative Image" width="600" height="304" /></td>
+
+  </tr>
+</table>
+
+<hr style="width: 65%;" />
+<div><img class="figcenter" src="images/image_24.jpg" alt="Decorative Image" width="600" height="753" /></div>
+<div class="caption">
+<div class="poem"><div class="stanza">
+<span class="i0"><i>This is the tale of the loaf on the shelf.</i><br /></span>
+<span class="i0"><i>As told to me by the loaf itself.</i><br /></span>
+</div></div>
+
+<p class="figright">Pillsbury's <br />
+<b>BEST</b><br />
+ XXXX</p>
+</div>
+<p>&nbsp;</p>
+<hr style="width: 65%;" />
+
+
+
+
+
+
+
+<pre>
+
+
+
+
+
+End of Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard
+
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+</pre>
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+</body>
+</html>
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@@ -0,0 +1,870 @@
+Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard
+
+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 Book for A Little Cook
+
+Author: L. P. Hubbard
+
+Release Date: January 2, 2008 [EBook #24125]
+
+Language: English
+
+Character set encoding: ASCII
+
+*** START OF THIS PROJECT GUTENBERG EBOOK A LITTLE BOOK FOR A LITTLE COOK ***
+
+
+
+
+Produced by Sankar Viswanathan, Juliet Sutherland, and the
+Online Distributed Proofreading Team at https://www.pgdp.net
+
+
+
+
+
+
+
+
+
+                            A little Book
+
+                          for A little Cook
+
+
+
+
+                            COPYRIGHT 1905
+
+                           BY L.P. HUBBARD.
+
+
+
+
+                             PUBLISHED BY
+
+                        Pillsbury, Minneapolis
+
+       *       *       *       *       *
+
+
+
+
+DIRECTIONS
+
+
+1. Always use Pillsbury's Best Flour.
+
+2. Sift flour twice before adding to cakes or breakfast cakes.
+
+3. _Make all measurements_ level by using edge of knife to
+lightly scrape off from top of cup or spoon until material is
+even with the edges.
+
+4. Use same sized cups or spoons in measuring for the same
+recipe.
+
+5. Before starting to make recipe, read through carefully, then
+put on table all the materials and tools needed in making that
+particular recipe.
+
+       *       *       *       *       *
+
+
+
+
+A NOTE TO THE MODERN READER
+
+
+_A Little Book for a Little Cook_ was originally published by
+Pillsbury in 1905. This new reproduction has all of the recipes
+from the original softcover edition, but is being reissued with
+the modern reader in mind. The collector will note some small
+departures from the original book, but the little cook will no
+doubt find what is here to be fun to cook, delicious, and warmly
+nostalgic.
+
+     For best results, we recommend the following recipe changes
+     when preparing these old-fashioned recipes. When using
+     Pillsbury BEST(R) Flour, there is no need to sift the flour.
+     Just lightly spoon the flour into the measuring cup and
+     level it off. When combining the flour with other dry
+     ingredients, stir the ingredients together with a fork.
+
+     Bread: Soak 1 (.6 oz.) cake compressed yeast or 1 pkg.
+     active dry yeast and 1 tablespoon sugar in 2 tablespoons
+     lukewarm (105-110 deg.F.) water for 2 minutes. Knead dough 5 to
+     10 minutes. Let dough rise in warm place until it is _almost
+     double in size_. Grease, bottom only, 8x4 or 9x5-inch loaf
+     pan. Bake at 375 deg.F. for 35 to 40 minutes or until light
+     golden brown.
+
+     Biscuits: Bake on a lightly greased cookie sheet at 425 deg.F.
+     for 9 to 11 minutes.
+
+     Ginger Bread: Bake in a greased 13x9-inch pan at 350 deg.F. for
+     23 to 27 minutes.
+
+     Sponge Cake: Bake in a greased and floured 9-inch square or
+     11x7-inch pan at 350 deg.F. for 24 to 29 minutes.
+
+     Muffins: Bake in a greased 12-cup muffin pan at 400 deg.F. for
+     12 to 16 minutes.
+
+     Creamed Potatoes: If a double boiler is unavailable, cook in
+     a heavy saucepan over medium heat until mixture thickens,
+     about 5 minutes.
+
+     Fudge: Cook in a small heavy saucepan; pour mixture into a
+     buttered 9x5 or 8x4-inch pan.
+
+     Chocolate Cake: Bake in a greased and floured 8-inch square
+     pan at 350 deg.F. for 23 to 27 minutes or until toothpick
+     inserted in center comes out clean.
+
+     Johnny Cake: Bake in a greased 8-inch square pan at 400 deg.F.
+     for 15 to 20 minutes.
+
+       *       *       *       *       *
+
+
+
+
+BREAD
+
+
+MATERIAL:
+
+1/2 cup boiling water
+1/2 cup milk
+1/2 cake yeast
+2 tablespoons cold water
+1 teaspoon salt
+3 cups Pillsbury's Best
+
+WAY OF PREPARING:
+
+Soak yeast in 2 tablespoons cold water. Pour 1/2 cup boiling
+water into 1/2 cup milk. _Let cool to lukewarm._ Stir in
+dissolved yeast and salt. Add 3 cups Pillsbury's Best. Turn onto
+a kneading board. Knead until smooth. Let rise until three times
+the original size. Knead slightly, put into a well greased pan.
+Let rise until double its bulk and bake 25 or 30 minutes in
+moderate oven. It will be well to consult some experienced person
+as to lightness of sponge and dough.
+
+
+
+
+BISCUITS
+
+
+MATERIAL:
+
+1 cup Pillsbury's Best
+1/2 teaspoon salt
+2 teaspoons baking powder
+1 tablespoon cold butter
+1/2 cup milk
+
+WAY OF PREPARING:
+
+Sift flour, salt and baking powder twice. Chop butter in with a
+knife until mealy. Add milk for a soft dough. Place on a board
+with a little flour. Knead gently until smooth. Roll out to
+one-half inch thickness. Use small cutter and place biscuits in
+greased pan. Bake in a hot oven until nicely browned.
+
+
+
+
+GINGER BREAD
+
+
+MATERIAL:
+
+1/2 cup molasses
+1 cup sugar
+5 tablespoons melted butter
+1/2 teaspoon cinnamon
+1/2 teaspoon ginger
+1 teaspoon salt
+1 teaspoon soda
+1 egg
+2-1/2 cups Pillsbury's Best
+1 cup hot water
+
+WAY OF PREPARING:
+
+Put molasses in a bowl. Add sugar, melted butter, cinnamon and
+ginger. Put soda and salt in a cup and fill with hot water. Stir
+into first mixture. Add flour, then well beaten egg. Beat hard.
+Bake for thirty minutes in a well greased pan. Watch oven
+closely, as ginger bread burns easily. This makes a good sized
+cake.
+
+
+
+
+[Illustration:
+
+    "Here are Felix and Mary Ann
+    Looking in at the Gingerbread Man,
+    Which was baked in the baker's pan;
+    Cloves for his eyes and paste for his tie,--
+    Wondering whether the price is high."
+]
+
+
+
+
+SPONGE CAKE
+
+
+MATERIAL:
+
+1 cup sugar
+2 eggs
+1/2 cup hot water
+1-1/4 cups Pillsbury's Best
+1-1/2 teaspoons baking powder
+pinch of salt
+1/2 teaspoon vanilla
+
+WAY OF PREPARING:
+
+Separate eggs, beating whites to a stiff froth. Set them aside.
+Beat yolks until thick. Add sugar gradually, then water, salt,
+flour and baking powder. Beat thoroughly. Fold in whites and add
+vanilla. Bake twenty minutes in a buttered and floured shallow
+pan in moderate oven.
+
+
+
+
+MUFFINS
+
+
+MATERIAL:
+
+1/3 cup butter
+1/4 cup sugar
+1/4 teaspoon salt
+1 egg
+2 cups Pillsbury's Best
+4 teaspoons baking powder
+1 cup milk
+
+WAY OF PREPARING:
+
+Beat butter, sugar and egg until creamy. Add milk little at a
+time, stirring in gradually flour sifted with salt and baking
+powder. Grease muffin pan, heat slightly, put in mixture and bake
+in quick oven.
+
+
+
+
+CREAMED POTATOES
+
+
+MATERIAL:
+
+6 medium potatoes
+3 tablespoons Pillsbury's Best
+2 tablespoons butter
+1/2 teaspoon salt
+1/8 teaspoon pepper
+1-1/2 cups milk
+
+WAY OF PREPARING:
+
+Pare potatoes, cut into dice, wash in cold water. Cover with
+boiling water, salt and place on range. Boil until tender, but
+not mealy. Have ready the cream dressing. This is made by rubbing
+flour and butter together, adding the milk, salt and pepper, and
+cooking in double boiler, stirring constantly until like custard.
+Drain potatoes of water, let them steam a moment, then stir
+lightly into dressing. Serve hot.
+
+
+
+
+FUDGE
+
+
+MATERIAL:
+
+1-1/2 tablespoons butter
+1 cup sugar
+1/4 cup milk
+2 tablespoons molasses
+1 square chocolate
+1/2 teaspoon vanilla
+
+WAY OF PREPARING:
+
+Melt butter in a granite pan. Add sugar, milk and molasses,
+stirring gently until sugar is dissolved. Boil slowly without
+stirring for five minutes. Add chocolate square and stir until
+melted. Boil again until a little of mixture dropped in cold
+water seems brittle. Take from range, add vanilla, beat until it
+begins to thicken, then pour into a buttered pan. Cool and mark
+into squares.
+
+
+
+
+CHOCOLATE CAKE
+
+
+MATERIAL:
+
+1/4 cup butter
+1/2 cup sugar
+1 egg
+1/2 cup milk
+1 scant cup Pillsbury's Best
+2 teaspoons baking powder
+1 square melted chocolate
+1/4 teaspoon vanilla
+
+WAY OF PREPARING:
+
+Stir butter, egg and sugar until creamy. Add milk little at a
+time, stirring in gradually flour, sifted with baking powder. Now
+stir in melted chocolate, add vanilla and beat hard. Bake twenty
+minutes in a greased shallow pan.
+
+
+
+
+[Illustration:
+
+    "This world is so full of a number of things,
+    I am sure we should all be as happy as kings."
+]
+
+
+
+
+JOHNNY CAKE
+
+
+MATERIAL:
+
+3/4 cup corn meal
+3/4 cup Pillsbury's Best
+3 teaspoons baking powder
+1/2 teaspoon salt
+2 tablespoons sugar
+1 egg
+1 cup milk
+1 tablespoon melted butter
+
+WAY OF PREPARING:
+
+Sift cornmeal, flour, baking powder, sugar and salt together. Add
+milk gradually, well beaten egg and melted butter. Grease shallow
+pan, heat slightly, pour in mixture and bake twenty minutes in
+hot oven.
+
+
+
+
+LITTLE TALKS WITH LITTLE COOKS
+
+
+The table around which the household gathers three times a day
+furnishes the chief opportunity for showing the results of good
+training, whether received in school or home. We show our
+unselfishness in preferring one another, anticipating one
+another's wants.
+
+On the table is shown the result of the unselfish thought and
+care of the chief home-maker. The labor connected with the
+preparation of the meal is either a burden or a pleasure as one's
+previous training has made possible.
+
+We get the best training for active life, in other than household
+work, early in life, at school and home. Why not learn to be good
+home-makers while still young?
+
+We like to do what we do well. If we learn early, we learn easily
+and well--the work is a pleasure and success is assured.
+
+Beginners should master the little recipes included in this book.
+They require only a small amount of material, but enough for
+success.
+
+
+
+
+[Illustration]
+
+    This is the tale that was told to me
+    By a loaf of home-made bread, you see,
+      As it sat one night on the pantry shelf--
+      A loaf on each side of it--just like itself,
+    While grouped around stood the pies and cakes,
+    The good old kind like mother makes,
+      And one and all then and there confessed
+      That they owed their existence to Pillsbury's Best.
+
+
+
+
+[Illustration]
+
+    I seem to trace through the distant haze
+    My byegone life in the good old days;
+      I see in my vision a field of wheat--
+      I knew I was there that the world might eat--
+    I drank of the showers and the morning dew;
+    In the noonday sun I throve and grew--
+      Grew on the verge of a sunny crest,
+      Just as fast as I could for Pillsbury's Best.
+
+
+
+
+[Illustration]
+
+    And when I had grown both tall and strong
+    The reapers came--a merry throng--
+      And through the fields they wend their way,
+      Just to and fro through the livelong day.
+    Perhaps they were rude--for they cut me dead--
+    But what if they did?--I kept my head
+      And turned on my back and laughed in glee
+      At the thought of the good, good flour I'd be.
+
+[Illustration]
+
+    I know I was good, yet the day came at last
+    When they said I'd be better if soundly thrashed.
+      Please pardon me here--I can't dwell on this much,
+      The subject is painful--my feelings are such.
+    Oh my! but the straw, it flew high in the air
+    And the chaff chaffed unceasing, but I didn't care,
+      My laughter rang forth with increased vim and zest,
+      My chastisement I knew--just meant Pillsbury's Best.
+
+[Illustration]
+
+    And then came the time when I journeyed away
+    To the mills where the "Roller Mills" roll all day,
+      And all of them smiled with a happy grin
+      And welcomed us poor little wheatlets in;
+    Oh! the grind of life--I was grasped and seized,
+    I really can't say I was very much pleased;
+      But to say the least, I was much impressed,
+      And when I got through I was Pillsbury's Best.
+
+[Illustration: The mills where the roller mills roll all day.]
+
+[Illustration]
+
+    And now in the latest fashions gay
+    In the big round world I have my say,
+      For in this most becoming sack,
+      Please note the hang--both front and back,
+    I journey far from the land of my birth
+    To feed the hungry hordes of Earth;
+      For those who know ne'er fail to say
+      That Pillsbury's flour o'er the world holds sway.
+
+[Illustration]
+
+    To the kitchen I go--to the bakers who bake
+    The bread and the cookies, the pies and the cake;
+      It was there that I met the package of yeast
+      Who raised the dough for the coming feast,
+    And that's why I sit and talk to-night,
+    For to-morrow I know I'll be out of sight;
+      So I'll toast myself ere this tale I close,
+      To Pillsbury's Best, the flour one knows.
+
+
+
+
+[Illustration:
+
+    _This is the tale of the loaf on the shelf.
+    As told to me by the loaf itself._
+]
+
+[Illustration: Pillsbury's BEST XXXX]
+
+
+
+
+
+End of Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard
+
+*** END OF THIS PROJECT GUTENBERG EBOOK A LITTLE BOOK FOR A LITTLE COOK ***
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