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diff --git a/old/69364-0.txt b/old/69364-0.txt deleted file mode 100644 index 39cdb65..0000000 --- a/old/69364-0.txt +++ /dev/null @@ -1,4266 +0,0 @@ -The Project Gutenberg eBook of A little girl's cookery book, by -Caroline French Benton - -This eBook is for the use of anyone anywhere in the United States and -most other parts of the world 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. If you are not located in the United States, you -will have to check the laws of the country where you are located before -using this eBook. - -Title: A little girl's cookery book - -Authors: Caroline French Benton - Mary Florence Hodge - -Release Date: November 15, 2022 [eBook #69364] - -Language: English - -Produced by: David E. Brown, and the Online Distributed Proofreading - Team at https://www.pgdp.net (This file was produced from - images generously made available by The Internet Archive) - -*** START OF THE PROJECT GUTENBERG EBOOK A LITTLE GIRL'S COOKERY -BOOK *** - - - - - -A LITTLE GIRL’S COOKERY BOOK - - - - -A SELECTION FROM - -MILLS & BOON’S - -LIST OF GENERAL LITERATURE - - - =THE STORY OF THE BRITISH NAVY.= By E. KEBLE CHATTERTON, Author of - “Sailing Ships.” With a Frontispiece in Colour and 50 Illustrations - from Photographs. Demy 8vo, 10s. 6d. net. - - =NERVES AND THE NERVOUS.= By EDWIN ASH, M.D. (Lond.). Crown 8vo, 5s. - net. - - =THE ZOO CONVERSATION BOOK.= By EDMUND SELOUS. Illustrated by J. A. - SHEPHERD. Crown 8vo, 5s. net. - - =THE CHILDREN’S STORY OF WESTMINSTER ABBEY.= By G. E. TROUTBECK. With - 4 Photogravure Plates, and 21 Illustrations from Photographs. Crown - 8vo, 5s. net. Popular Edition, 1s. net. - - =THE CHILDREN’S STORY OF THE BEE.= By S. L. BENSUSAN. Illustrated by - C. MOORE PARK. Crown 8vo, 5s. net. - - =CHILD-NURTURE: Mental and Physical.= A Book for Parents and - Teachers. By HONNOR MORTEN, Author of “The Nursery Nurse’s - Companion,” “The Nurse’s Dictionary.” Illustrated. Crown 8vo, 3s. - 6d. net. - - =KINGS AND QUEENS OF FRANCE.= A Concise History of France. By MILDRED - CARNEGY. With a Preface by the BISHOP OF HEREFORD. With a Map and - four full-page Illustrations. Crown 8vo, 3s. 6d. - - =CANNED CLASSICS, AND OTHER VERSES.= By HARRY GRAHAM. Profusely - Illustrated by LEWIS BAUMER. Crown 4to, 3s. 6d. net. - - =QUEERY LEARY NONSENSE.= Being a Lear Nonsense Book, with a long - Introduction by the Earl of CROMER, and Edited by Lady STRACHEY of - Sutton Court. With 50 Illustrations in Colour and Line. Crown 4to, - 3s. 6d. net. - - =THE GARDEN OF SONG.= Edited by HAROLD SIMPSON. Fcap. 8vo, 2s. 6d. - net. - - =A LITTLE GIRL’S COOKERY BOOK.= By C. F. BENTON and MARY F. HODGE. - Crown 8vo, 2s. 6d. net. - - =THE MOTHER’S COMPANION.= By Mrs. M. A. CLOUDESLEY-BRERETON (Officier - d’Académie). With an Introduction by Sir LAUDER BRUNTON, M.D., - F.R.C.P., F.R.S. Crown 8vo, 2s. 6d. net. - - =THE HOUSEHOLDER’S COMPANION.= By FRANCIS MINTON, M.A. Crown 8vo, 2s. - 6d. net. - - =THE NURSERY NURSE’S COMPANION.= By HONNOR MORTEN. Crown 8vo, cloth, - 1s. 6d. net; paper 1s. net. - - - - - A LITTLE GIRL’S - COOKERY BOOK - - BY - CAROLINE FRENCH BENTON - AND - MARY FLORENCE HODGE - - MILLS & BOON, LIMITED - 49 RUPERT STREET - LONDON, W. - - - - - _Published 1911_ - - - - -CONTENTS - - - PART I - PAGE - - BREAKFAST DISHES 3 - - - PART II - - LUNCHEON OR SUPPER DISHES 43 - - - PART III - - DINNER AND TEA DISHES, SAUCES AND SWEETS 89 - - - - -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 cookery books, and she made dreadful messes, -and spoiled her frocks, and burned her fingers till she cried and cried. - -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 -her 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 them -and how long do you bake them? 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 cook yet”; -and her grandmother said, “Just wait a year or two, and I’ll teach -you myself”; and her Other Aunt said, “Some day you shall go to the -cookery-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 cookery-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 away, 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 her a little cookery-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 cookery-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 oil-cloth -cover and castors, 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 cookery-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 round them, and the real egg-beater in front of -all, just like a picture, and then she read a page in her cookery-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 cookery-book. - - - - -PART I - -_BREAKFAST DISHES_ - - -PORRIDGE - - 1 quart of boiling water. - 4 tablespoonfuls of oatmeal. - 1 teaspoonful of salt. - -When you are going to make porridge, always begin to cook it the -night before. Put a quart of boiling water in the outside of a double -saucepan, and another quart in the inside, and in this last mix the -salt and oatmeal. Put the saucepan on the back of the kitchen range, -where it will 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 saucepan is cold, -fill it up with hot, and boil hard for an hour without stirring the -mixture. Then turn it out in a hot dish, and send it to the table with -a jug of cream. - - -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 a porridge saucepan with hot water, and put in the rice, -salt, and water, and cook for forty minutes, but do not stir it. -Then take off the cover from the saucepan, 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 saucepan into a hot dish, and put a cover on and serve with -cream. - - -RICE CROQUETTES - - 1 cup of milk. - Yolk of 1 egg. - ¼ cup of rice. - 1 large tablespoonful of powdered sugar. - Small half-teaspoonful of salt. - ½ cup of raisins and currants, mixed. - ½ teaspoonful of vanilla. - -Wash the rice and put it in a double saucepan 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 plate, 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 saucepan 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 plate and sift powdered sugar over them, and put a bit of -red jelly on top of each. This is also a nice sweet for luncheon. - - - - -EGGS - - -TO BOIL EGGS - -When the water boils, allow three and a half minutes for a lightly -boiled egg, four minutes for better done, and five minutes for -hard-boiled. - - -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, then butter them. When the eggs have cooked -ten minutes, take a slice 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 round the edge. Sometimes a little -chopped parsley is nice to put over the eggs, too. - - -POACHED EGGS WITH WHITE SAUCE - -Poach what number of eggs you require. Place on rounds of buttered -toast. Have ready a nice creamy sauce as follows: - -1 tablespoonful of butter; when melted put in 1 oz. of flour. Mix both -together, add enough milk to the thickness you require, stirring it all -the time. A little cream added greatly improves it; serve with chopped -ham, tongue, or parsley sprinkled over the eggs. - - -SCRAMBLED EGGS - - 4 eggs. - 2 tablespoonfuls of milk. - ½ 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 1 oz. of butter in it; -when it melts, stir it well from side to side, till 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 how to make these perfectly, she began to -mix other things with the eggs. - - -SCRAMBLED EGGS WITH TOMATO - -When Margaret had a few tomatoes she would take them, 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. This made a very nice -breakfast dish. - - -SCRAMBLED EGGS WITH CHICKEN - -Chop fine a cup of cold chicken, or any light-coloured meat, such as -veal, 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 tomato, as in the previous recipe, and the -chicken in the eggs, when she wanted to make a large dish. - - -EGGS BALDWIN - -Boil 5 or 6 eggs hard. Put them into cold water, then shell them, make -a white sauce the same as already described on page 8, with pepper and -salt to taste. Remove the yolk from the whites, cut up the whites in -slices, and put into the sauce to boil up for a minute. Pass the yolks -through a wire sieve, put the sauce and egg mixture into a dish, and -decorate the top with the yolk and some chopped parsley. - - -CREAMED EGGS IN BAKING-DISHES - -Cut six hard-boiled eggs 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 recipe: - -Break six eggs, putting the whites together in one large bowl, and the -yolks into six cups on the kitchen table. Beat the whites till they -are stiff, putting in half a teaspoonful of salt afterwards. 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 recipe 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 frying-pan hot, -with a piece of butter melted in it, and spread the butter over the -whole surface; pour the eggs on and let them cook for a moment. Then -take a kitchen palette-knife and slip under an edge, and look to see -if the middle is getting brown, because the colour comes there first. -When it is a nice even colour, slip the knife well under, and turn the -omelette half over, covering one part with the other, and then slip the -whole off on to a hot plate. - -The cook had to show Margaret how to manage this the first time, but -after that she could do it alone. - - -OMELETTE WITH MUSHROOMS - -Take a few mushrooms or a bottle of _champignons_, 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 cover with the sauce when you turn it over. - - -EGGS IN CASES - -Butter some ramekin cases (china or paper) and put a small piece of -butter and a pinch of chopped parsley, pepper and salt, and break an -egg carefully into each case; add a tablespoonful of cream and a few -browned bread-crumbs. Bake about five minutes. - - -EGGS WITH CHEESE - - 6 eggs. - 2 full tablespoonfuls Parmesan cheese. - ½ 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. - - -FRIED EGGS AND 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 strainer 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 mincing-machine, 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 dish. Put round them -the rest of the white sauce. You can stand the little moulds on circles -of toast if you wish. - -This recipe was given Margaret by her Pretty Aunt, who got it at the -cookery-school; it sounded harder than it really was, and after trying -it once Margaret often used it. - - -SCOTCH EGGS - - 3 hard-boiled eggs. - ½ lb. of sausages. - 1 raw egg. - Bread-crumbs. - -Shell the eggs and put them in cold water for a few minutes, then take -out and dry them. Roll them out in flour, then coat each over with -sausage meat, keeping the shape. Next break an egg on a plate, brush -the eggs over with the raw egg and roll them in bread-crumbs, and fry -in the hot fat till a golden brown. To be served on fried bread. - - -DEVILLED EGGS - -Fry four eggs lightly, then trim them neatly with a round cutter and -dish them up. Pour over them the following, put together in a stewpan: -1 oz. of butter, 1 tablespoonful cream, 1 teaspoonful of mustard, 1 -teaspoonful of flour, 1 tablespoonful chutney, 1 teaspoonful Worcester -sauce, 4 tablespoonfuls stock. Stir till it comes thick, and pour over -the eggs. - - - - -FISH - - -One day some 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 recipe 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 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 in 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 -dish, and arrange the fishes in a row, with slices of lemon and parsley -on the sides. - - -FISH CAKES - - 2 eggs, bread-crumbs, and cold fish. - -They are made from any cold fish, by making a nice white sauce, very -thick. Take all the fish from the bones and mash up with salt and -pepper, then put it into the sauce. Stir all up together, turn out in -a dish, and let it get quite cold and hard. - -Have ready your boiling fat; roll the fish mixture in your hands the -shape you want the cakes; beat up 2 eggs and brush them over with the -eggs and place in the bread-crumbs. This must be done twice, as then -the fish cakes will not burst. Cook for five minutes. - - -SCALLOPED FISH - -The fish is done just as the fish cakes are, in sauce, but it is turned -out into a dish or pie-dish, which must be buttered, and a layer of -bread-crumbs sprinkled over, with bits of butter put on the top. Place -in an oven till it browns on the top. - - -PICKLED HERRINGS OR MACKEREL - -Split open four or five herrings. Wash them and remove the back-bone. -Roll up from the head end, with their roes inside. Place in a dish, -cover them with vinegar, two bay-leaves, and a few peppercorns and a -few slices of onions; put in the oven with a plate over the dish and -cook till the onion is done; turn them out in any dish and pour the -liquor over them. - - -DRIED HADDOCK - -Place your haddock in a baking-tin and cover it with half milk and half -water. If there is no milk use only water. Put a plate or dish over the -top and put in the oven until it is done. Do not boil it over the fire, -as you lose half the flavour. - - -SCOTCH DRIED HADDOCK - -Hold the haddock in front of the fire till it is warm, then remove the -skin at the back, beginning at the tail. Put it into a grill and let -it cook in front of the fire for five or six minutes. Put butter and -pepper; serve very hot. - - -FRIED PLAICE OR SOLE - -Have the plaice filleted. Wash and dry it, then brush it over with raw -eggs and place it in bread-crumbs. Have your frying fat boiling and put -the plaice in to cook for five minutes. Take out and put on kitchen -paper to drain the fat off. Serve on hot dish, with fish paper under, -and decorate with parsley. - - -FILLETS OF SOLES WITH WHITE WINE SAUCE - -Boil the fillets of soles till done, then make the white sauce. Add a -sherry glass of wine, then put the fillets into the sauce. Allow them -to simmer two or three minutes, then add the yolk of an egg to the -sauce and serve. - - -HOW TO GRILL ANY FISH FOR BREAKFAST - -Split them open. Wash and dry any fish, such as herrings, mackerel, -fresh haddock; kippers are also done this way. Place in the grill and -do in front of the fire; put butter and pepper on to taste. They will -take about ten minutes. - - -HOW TO BOIL FISH - -Rub the skin of the fish with lemon and put salt in water. Wash the -fish first and place it in the fish-kettle with enough water to well -cover it. Let it come up to the boil and afterwards let it gently -simmer until cooked. - - -FRIED 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 in a hot frying-pan for about three minutes. -When both sides are cooked, lay it on a hot dish. - - -GRILLED CHOPS - -Rub the grill 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 dish, and dust both sides with salt and a tiny bit of -pepper. Put bits of lemon and parsley round, and send to the table very -hot. - - -FRIED CHOPS - -If the fire is not clear, so that you cannot grill the chops, you must -fry them. Take a frying-pan and make it very hot indeed; then lay in -the chops 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 in the -inside--put them on a dish as before, with pepper and salt. If they -are at all greasy, put on kitchen 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 a dish. -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. Put on a hot dish, and then put one slice of -bacon on each slice of liver. Put parsley all round, and sometimes use -slices of lemon, too, for a change. - - -BACHELOR BREAKFAST - -Two slices of bacon fried. Place on them a fried egg and on the top a -cooked tomato which has been fried in a little butter. - - -GRILLED 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 grill 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 get burnt. When brown, put it on a -hot dish, dust over with salt and a very little pepper, and dot it with -tiny lumps of butter. Put parsley round. 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 colour. - - -VEAL CUTLET - -Dust the meat over with salt, pepper, and flour. Put a tablespoonful -of dripping in a hot frying-pan, and let it heat till it smokes a -little. Lay the meat in and turn it over twice as it cooks, until it -is brown, for veal cutlets 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 strainer, pressing -it with a spoon, and pour over the meat. Put parsley round the cutlet, -and send hot to the table. - -Margaret’s father said he could not possibly manage without potatoes -for breakfast, so sometimes Margaret made something nice out of the -cold potatoes she found in the larder. - - -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 lastly 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-pan, with a layer of white sauce over the -top, and bread-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 that 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. - - -CHIPPED POTATOES - -Wash and peel four potatoes and cut them into thin pieces. 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 slice -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 slice as it gets crusty on the bottom. - - -TO KEEP FRYING FAT - -The fat can be used to fry in a great many times if strained after -using, and put in a clean jar. - -How to know when fat is boiling: Drop a few bread-crumbs in the fat. -They should turn brown at once. - - -BUTTERED TOAST - -Toast is very difficult for grown-up 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 third of an -inch thick. Be sure the fire is red, without any flames. Take the -toasting-fork and move the slices of bread backwards and forwards -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. - - -BAKING-POWDER BISCUIT - -Margaret’s Other Aunt said little girls could never, never make -biscuits, but this little girl really did, in this way: - - 1 pint of sifted flour. - ½ teaspoonful of salt. - 4 teaspoonfuls of baking-powder. - ¾ 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. - - -MUFFINS - - 2 cups of sifted flour. - 2 teaspoonfuls of baking-powder. - ½ 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 biscuits were good enough for grown people to like. This -was it: - - -CREAM CRACKERS - -Quarter-pound of flour, yolks of two eggs; beat them well with a -quarter of a pint of cream and pinch of salt. Stir into the flour, roll -out very thin, cut into any shape with a knife, prick with a fork, and -bake a few at a time in a good oven. They must be straw colour. In a -good oven they should take five minutes. Put on a sieve till cold. - - -GRIDDLE-CAKES - - 2 eggs. - 1 cup of milk. - 1½cups of flour. - 2 teaspoonfuls of baking-powder. - ½ 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 recipe makes delicious cakes, especially if eaten with sugar and -thick cream. - - -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 heaped -tablespoonfuls of ground coffee, and mix in one tablespoonful of -cold water. 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 recipe makes the 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 that 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 has all dripped -through, it is ready to put in the hot silver pot. - - - - -PART II - -_LUNCHEON OR SUPPER DISHES_ - - -So many things in this part of Margaret’s book called for white sauce, -or cream sauce, that the recipe for that came first of all. - - -WHITE OR CREAM SAUCE - - 1 tablespoonful of butter. - 1 tablespoonful of flour. - 1 cup hot milk or cream. - ⅓ 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 of 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 tap. 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 to use 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 it. 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. - - -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 dish, with slices of -lemon and sprigs of parsley round. 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 salt, two shakes of pepper, and -sometimes a 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 it is, in -little dishes. - - -CREAMED LOBSTER - - 1 lobster, or the meat from 1 tin. - 1 large cup of white or cream sauce. - -Take the lobster out of the shell and clean it; the cook will have to -show you how the first time. Or, if you are using tinned 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. - - -DRESSED CRAB - -Crack all the claws of the crab, and pick out all the fish into a -basin. Take all the yellow part out of the body of the crab and -mix it with the other. Mix together one teaspoonful of mustard in -a quarter-pint of salad oil, one tablespoonful of vinegar, and two -tablespoonfuls of cream; salt and pepper to taste. Scrape and wash the -body shell of the crab, then put in the crab which has been mixed in -the sauce; pile it up, put it on a dish, and serve with parsley round -it. - - -HOT CRAB - -Buy a very nice, fresh crab. 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 -luncheon when there are visitors. - - -CREAMED CHICKEN OR TURKEY - - 2 cups of cold chicken. - 1 large cup of white or creamed sauce. - ½ 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. - - -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 recipe 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 sieve over the whole. - - -CREAMED EGGS ON 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. - - -EGGS IN BEDS - -Chop a cupful 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. - - -COTTAGE PIE - -This was a dish Margaret used to make on washing-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. - -Put one ounce of butter into a saucepan, and when melted add a -tablespoonful of flour, and when mixed add half a pint of stock and -colour it with gravy browning. Have ready any cold meat which has been -minced. Flavour it with salt, pepper, a teaspoonful of Worcester -sauce, and a little chopped parsley and onion if liked. Put it all -into the sauce and stir it well round. If too thick, add a little -more stock. Turn it out into a pie-dish and cover it over with very -soft-mashed potatoes, and put in the oven to brown. - - -MINCED CHICKEN - - 1 cup of cold chicken, cut in small, even pieces. - ½ cup of chicken stock. - 1 teaspoonful of chopped parsley. - ½ teaspoonful of salt. - A pinch of pepper. - 1 oz. of butter. - -Put the chicken stock--which is the water the chicken was cooked in--or -good stock into the saucepan, 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 in this way, -having it different every time. Sometimes you can put in the chopped -onion, or a cup of hot peas. - - -SARDINES ON TOAST - -Split the sardines, take out back-bone, and remove all skin; put on -each a little butter and pepper. Dish on squares of buttered toast, and -serve very hot. - - -CHEESE FONDU - -This was a recipe her Aunt put in Margaret’s book out of the one she -had made at the cookery-school. - - 1 cup of fresh bread-crumbs. - 2 cups of grated cheese. - 1 cup of milk. - 1 bit of soda as large as a pea. - ½ 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 pieces of toast on a hot plate, and pour the whole over them, and -send at once to the table to be eaten very hot. - - -WELSH RAREBIT - -Cut one or two slices of bread half-inch thick, and toast it on both -sides and well butter it. Take half-pound of good Cheddar cheese, -cut it up in very thin slices, and put in a stewpan, with two -tablespoonfuls of thick cream, a teaspoonful of mixed mustard, and a -little pepper. Stir all these over the fire till the mixture is like -cream; cut the toast in square pieces and place on a hot dish, and pour -the cheese mixture all over them, and brown quickly with a red-hot -salamander. - - -PLAIN DRESSED LOBSTER - -Lay the lobster out flat, with the back up. Get a knife into the middle -of the head and cut right down the middle of the lobster. Break the -claws from the body and crack the shell, also cut the body away from -the head. Stick the head up in the middle of the dish; place the two -halves of the body round it, and the claws each side. Decorate with -parsley. Vinegar must be handed with it. - - -VEAL LOAF - - 1½ lbs. of veal and - 2 strips of bacon, chopped together. - ½ cup of bread-crumbs. - 1 beaten egg. - ½ teaspoonful of grated nutmeg. - ½ teaspoonful of black pepper. - 1½ teaspoonfuls of salt. - -Bake three hours. - -Chop the meat all together; then put everything 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 a piece of heavy brown paper over the top, and -keep it there till the meat 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. Put it in a saucepan and -cover with cold water, and cook very slowly and gently, 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 saucepan, and let them cook -till there is only about a pint and 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 mould, and when cold -put it 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 -dish with parsley all round. 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 recipe, which sounds -difficult, but is really easy and very nice: - - -MEAT SOUFFLÉ - - 1 cup of white sauce. - 1 cup of chopped meat. - 2 eggs. - Teaspoonful of chopped parsley. - Half a teaspoonful of 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. - - -LUNCH ROLL - -Half a pound of beefsteak, all lean; half a pound of cooked ham, quite -lean; both to be passed through the mincing-machine; half a pound of -bread-crumbs, two sprigs of mace, half a nutmeg, pepper and salt to -taste; two eggs, the yolks and whites well beaten; two hard-boiled eggs. - -Mix all together and make in the shape of a sausage. Tie very tightly -in a cloth and boil for two hours. - -Glaze it and serve cold. The ham usually makes it salt enough, and -cayenne is a great improvement. - - -HASH - -Remove all fat and sinews from the meat, and cut it into neat pieces -and leave these to marinate.[A] Take a wineglassful of stock, half -a wineglassful of white wine, a dessertspoonful of lemon juice or -vinegar, a teaspoonful of Harvey’s or Worcester sauce, a teaspoonful of -finely chopped parsley, and a finely chopped onion. Leave the meat in -this for two or three hours, then make the following sauce: - -For each half-pound of meat used, peel and mince a small onion, and a -mushroom if at hand, and fry these lightly in half an ounce of butter -or dripping. Next sprinkle in half an ounce of flour. Then gradually -add half-pint of stock, using the marinate also. Allow to cool a -little. Lay in the meat and let it stand by the fire until quite hot, -but not to boil. - -[A] To soak up the flavour. - - -Some of the things Margaret made for breakfast she made for lunch -or supper, too, such as scalloped eggs and omelettes. She had some -vegetables besides, such as-- - - -BAKED TOMATOES - - 6 large tomatoes. - 1 cup of bread-crumbs. - ½ 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. - - -PASTRY FOR PORK PIES - - 6 ozs. of lard to 1 lb. of flour. - Pinch of salt. - 1 pint of boiling milk. - -Six pounds of flour generally makes seven pies. - -Put the flour into a deep pan, rub in the lard till not a bit is left, -add the salt. Make a hole in the centre of flour, take the boiling -milk, pour with the left hand and stir with a large wooden spoon with -the right hand. Work all together into a stiff paste. It may want a -little more milk, so it is best to have more ready. - -When all the flour is well worked in, knead it for twenty minutes (near -the fire), it should then be quite smooth. Cover over to keep warm, but -not too near the fire, and in an hour’s time it will be ready for use. - - -FRENCH DRESSING - - 3 tablespoonfuls of oil. - ½ tablespoonful of lemon juice or vinegar. - ½ 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 -refrigerator; 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. - - -HAM MOUSSE - -Whip two gills of cream stiffly, and stir into this one gill of liquid -aspic and half-pound of cold cooked minced ham, and just enough -cochineal to make it all a very delicate pink. Whip this together for -two or three minutes, pack it into a tall slender mould, and set it on -ice for two or three hours. - - -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. - - -PORK-PIE MEAT - -One pound of pork meat and about three ounces of pork fat. Cut this -up into small squares. Flavour this with a quarter-ounce of salt and -a quarter-ounce of pepper. Put this into your pie-crust and bake for -three hours. The paste must be brushed over with egg, so that it looks -yellow when it is cooked. Be careful it does not burn. - -Have some stock made from pork bones which has been flavoured with -about one ounce of whole mixed spice and pepper and salt. When the pie -is warm, cut a small hole in the top and pour into it as much of the -stock as the pie will hold. When cold it will have jelly inside it. - - -HASH (ORDINARY) - -Cut up into slices any cold meat, removing all fat and sinews. Put in a -saucepan an ounce of butter and a tablespoonful of flour. Mix together -when hot, and add a pint of stock; colour it with browning, and add -salt and pepper to taste and a teaspoonful of Worcester sauce. - - -BRAWN - -To a pig’s head weighing six pounds, add one and a half pounds of lean -beef, two tablespoonfuls of salt, half a teaspoonful of pepper, three -pounded cloves, and half a blade of mace. Boil the beef and head three -hours. Take away all the bones, chop the meat up, add the seasoning and -some of the liquor it is boiled in, to make it moist, and put it in a -mould and turn out when cold. - - -MAYONNAISE - - Yolk of 1 egg. - ½ cup of olive-oil. - 1 tablespoonful of lemon juice or vinegar. - ½ 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. Beat the -egg till the yolk is very light indeed; then let some one else begin -to put in the oil, one drop at a time, till the mayonnaise becomes -so thick it is difficult to beat; then put in a drop or two of lemon -or vinegar, and this will thin it so that 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 recipe calls for, use it, and towards the -last add 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 vegetable, need very thick mayonnaise, and then it is -better to make it with lemon juice, while 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. - ½ cup of celery, cut up and then dried. - 2 hard-boiled eggs, cut into good-sized pieces. - 6 olives, stoned and cut up. - ½ cup of mayonnaise. - -Mix all very lightly together, as stirring will make the salad messy; -put on lettuce. - - -LOBSTER SALAD - - 1 cup of lobster, cut in large bits. - 2 hard-boiled eggs, cut in pieces. - ½ teaspoonful of dry mustard, stirred in. - ½ 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). - ½ cup of 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. - - -SCOTCH WOODCOCK - -Cut one or two slices of bread half an inch thick, toast it and butter -it well. Spread over it some anchovy paste and cut into as many pieces -as you require. Have a saucepan ready and one egg for each person; just -break the yolks and half an ounce of butter to each egg. Put salt and -pepper into it, put it on the fire and stir till it becomes thick, then -add one tablespoonful of cream. Put the buttered eggs on the top of -the anchovy toast and serve very hot. The buttered egg must not be too -thick. - - -SHRIMP TOAST - -Mix in a stewpan the yolks of two eggs, a tablespoonful cream, one -teaspoonful anchovy sauce. Soak in this a thick round of buttered -toast. Peel some shrimps and place on the toast and serve very hot. - - -TO PICKLE BEEF OR TONGUE - -Put into a large saucepan four quarts of cold water, two pounds common -salt, two ounces of saltpetre, half-pound brown pickling sugar, a few -peppercorns, four bay-leaves, six cloves. - -Let it all boil up well; then skim. When cold pour into an earthenware -pan; then put in the meat and turn it every day for ten or fourteen -days. - - -TONGUE TOAST - -Grate finely the remains of a tongue, and mix it with the yolk of an -egg, a tablespoonful of cream, finely chopped parsley, pepper, and a -little salt. - -Make it very hot, but not boiling, and pour it on to fingers of -well-buttered toast. - -Grated ham can also be prepared exactly the same, with a little fine -chopped onion if liked. - - -CHEESE STRAWS - -One ounce grated cheese, one ounce butter, slightly over one ounce of -flour, a little pepper and salt. - -Put all into a basin and work into a stiff paste; then roll out and -cut them evenly with a knife in lengths. Place on a baking-sheet, a -little distance apart, and bake in a warm oven about ten minutes, but -they must be watched, so as not to get too brown. They should be a pale -straw colour. - - -POTATO SALAD - - 3 cold boiled potatoes. - 3 hard-boiled eggs. - ½ cup of 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 for lunch often, so those -things came next in the cookery-book. - - -GINGERBREAD - - 1 cup of sugar. - 1 egg. - 1 teaspoonful of soda. - 1 teaspoonful of ginger. - 1 tablespoonful of melted butter. - ½ cup of milk. - 2 cups of flour. - -Beat the eggs without separating, but very light; put the soda into the -sugar, put them in the milk, with the ginger and butter, then one cup -of flour--measure in a medium-sized cup and only level full--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 raisins put in the flour, or a cup -of chopped almonds. - - -SOFT GINGERBREAD, TO BE EATEN HOT - - 1 cup sugar. - ½ cup boiling water. - ¼ cup melted butter. - 1½ cups flour. - ¾ teaspoonful soda. - 1 teaspoonful ginger. - ½ teaspoonful salt. - -Put the soda in the sugar 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 recipe, and sometimes you can -make it and serve it hot as a pudding, with a sauce of sugar and water, -thickened and flavoured. - - -GINGER BUNS - - ½ cup butter. - 1 cup sugar. - ½ 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 sugar 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 buns 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 BUNS - - 1 cup of butter. - 2 cups of sugar. - 2 eggs. - 1 cup of milk. - 2 teaspoonfuls of baking-powder. - ½ 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 -buns 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 are obliged to. - - -TEA - - 1 teaspoonful of black tea for each person. - 1 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 teapot and put it where it will keep warm. When the water -boils very hard, empty out the teapot, put in the tea, and pour on it -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 out--about three minutes. If you are making tea for only one -person, you will need two teaspoonfuls of tea, as you will see by the -recipe, and two small cups of water will be enough. If for more, put in -a teaspoonful for each person, and one cup of water more. - - -GINGER BEER - - 4 gallons water. - 4 lbs. lump sugar. - 4 oz. ginger. - 3 oz. cream of tartar. - 4 lemons. - -Bruise the ginger and slice the lemons; take out the pips, then put -all the ingredients into a pan and pour over the boiling water. Let it -stand until it is luke-warm, then add one tablespoonful of fresh barm -put on a piece of toasted bread to remain on the top. If this is done -at night it will be ready to bottle next morning. - - -LEMONADE - -Slice up six lemons and pour over them three quarts of boiling water -and enough sugar to taste. Can be used when cold. - - -CHOCOLATE - - 2 cups of boiling water. - 2 cups of boiling milk. - 4 teaspoonfuls of 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. - 1½ cups of boiling water. - 1½ cups of boiling milk. - 1 tablespoonful of 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 - -_DINNER AND TEA DISHES - SAUCES AND SWEETS_ - - -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 sweets; but at first she helped the cook, -and each day she cooked something. Then she began to arrange very -easy dinners when cook was out, such as cream soup, beefsteak or veal -cutlets, with potatoes and one vegetable, and a plain lettuce salad, -with a cold sweet made in the morning. The first time she really did -every single thing alone, Margaret’s father gave her half a crown; he -said it was a “tip” for the best dinner he ever ate. - - - - -SOUPS - - -STOCK FOR ORDINARY SOUP - -Put all the bones you have left from any joints, break them up small -and put in a large saucepan and fill with cold water till the bones are -covered. Put in an onion, carrot, and a small stick of celery. Boil all -down till the bones become quite clean. Pour off into a basin, and when -wanted remove the fat from the top and flavour it with what vegetable -you want your soup made of, such as celery, or pea. - - -VEGETABLE MARROW SOUP - -Peel and cut in quarters a small marrow and remove the seeds. Melt -an ounce of butter in a stewpan and put in the marrow with a little -pepper and salt, a lump of sugar, and a grate of nutmeg. Toss it over -fire for a few minutes, and moisten with as much white stock as will -cover it. Let it stew gently till tender, and then pass through a fine -hair-sieve. Put then with it as much boiling stock as will make it the -thickness of cream. Add half a pint of cream and season with pepper and -salt. Put over the fire till very hot. Tomato soup is made the same way. - - -CREAM OF POTATO - -This is one of the best and most delicate soups. - - 5 freshly boiled potatoes. - 1 slice of onion. - 1 quart of stock. - 1 small teaspoonful of salt. - 1 teaspoonful of chopped parsley. - -Boil the onion and salt in the stock. It requires no thickening, as if -the potatoes are passed through a sieve and added to the stock they -will make it thick enough. Add the parsley after the soup is in the -tureen, as it will turn brown if put in too soon. The yolk of an egg, -beaten, can be added, if required, to make the soup richer. - - -CREAM OF SPINACH - - 1 pint of cold cooked spinach. - 1 quart of stock. - -Heat the spinach, using a little of the quart of stock with it, -and press through the sieve; thicken the rest of the stock 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 - - 6 large tomatoes, cut up. - 2 slices onion. - 2 sprigs parsley. - 1 teaspoonful sugar. - ½ teaspoonful salt. - 1 quart stock. - 1 tablespoonful butter. - 1 tablespoonful flour. - -Cook the tomatoes with the onion, parsley, sugar, and salt for twenty -minutes, with a little of the stock. Make the stock and flour and -butter into white sauce as usual; strain the tomato, mix the two, and -strain through a sieve. - -Sometimes add a stalk of celery to the other seasoning as it cooks, and -a little cream before serving. - - -OYSTER SOUP - - 1 pint oysters. - 1 quart rich stock. - ½ teaspoonful salt. - -Drain off the oyster juice, add the stock, boil it for one minute, and -skim it well. Then 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 cream. - - -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 - - 5 lbs. of shin of beef. - 5 quarts of water. - 1 small tablespoonful of salt. - 1 head of celery, cut up. - 1 onion. - 1 carrot. - 1 turnip. - 1 sprig of parsley. - 2 bay-leaves. - 6 whole cloves. - -Cut the meat off the bone. Put the bone in a clean saucepan 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 saucepan 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, one 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 in a little -water. Meanwhile, take two pints of soup stock and heat it. 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 of split peas. - 1½ 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 recipe, -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 saucepan, put the soup back to heat, adding the salt and -pepper. - - -TOMATO SOUP - - 1 tin tomatoes, or 1 quart of fresh stewed ones. - 1 pint of stock. - 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, 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 -croûtons with this soup. They are made by cutting tiny little squares -of bread and fried in a little butter till they become crisp. - - -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. - ½ cup hot milk. - Butter the size of a walnut. - 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, pile them lightly in the -vegetable-dish as they are. Do not smooth them over the top. - - -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 Aunt put in her -book. It was called-- - - -STUFFED BEETS - - 1 tin 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 that 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. - - -PEAS - -Shell them and drop them into a saucepan of boiling water, into which -you have put a teaspoonful of salt and a pinch of soda. 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 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 -walnut, and shake them till the butter melts; serve in a hot covered -dish. - - -FRENCH 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. - 3 shakes of pepper. - Butter as large as a walnut. - -Peel and cut the tomatoes up small, saving the juice; put together in -a saucepan with the seasoning. Simmer twenty minutes, stirring till it -is smooth, and last put in half a cup of bread-crumbs. 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 of the same length. Stand them in boiling water in -a saucepan, and cook gently for about twenty minutes. Lay on a dish, on -squares of buttered toast. - - -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. - - -FRIED POTATOES - -Wash and peel sufficient potatoes, then chop them fine, and put them -into cold water. Put some bacon dripping into an iron frying-pan, and -when very hot turn the potatoes into it (previously dried by pressing -in a clean cloth). Add salt and pepper. Cook until soft; then draw the -pan to a hotter part of the stove and brown. Serve very hot. - - -CARROT CROQUETTES - -Wash and scrape a sufficient number of carrots; stew them until very -soft, drain and mash and season with salt, pepper, and butter; then -bind together with the yolk of an egg. When cool enough to handle, -shape into balls, dredge with brown bread-crumbs, and fry in deep fat -till brown. Serve up with parsley. - - -MACARONI - - 6 long pieces of macaroni. - 1 cup of white sauce. - ½ pound of cheese. - Pepper and salt. - -Break up the macaroni into small pieces, and boil fifteen minutes in -salted water, shaking the saucepan often. Pour off the water. Butter a -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 pepper; 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 the cheese. -Bake till brown. - -Margaret’s mother got this recipe in Paris, and she thought 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; very -occasionally she had celery with mayonnaise. - - - - -SWEETS - - -BLANCMANGE - - 1 pint of milk. - 2 heaping tablespoonfuls of cornflour. - 3 tablespoonfuls of sugar. - Whites of three eggs. - ½ teaspoonful of vanilla. - -Beat the whites of the eggs very stiff. Mix the cornflour with half a -cup of the milk, and stir it till it melts. Mix the rest of the milk -and the sugar, and put them on the fire in the double saucepan. When it -bubbles, stir up the cornflour and milk well, and stir them in and cook -and stir till it gets as thick as oatmeal; 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 dish and put small bits of red jelly round 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 -dish, and put the jelly or preserves round last. - - -CHOCOLATE BLANCMANGE - -Use the same recipe as before, but put in one more tablespoonful of -sugar. Then shave thin two squares of chocolate, and stand on the fire -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. - - -BAKED CUSTARD - - 2 cups of 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 pour 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 the above recipe 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 of tapioca. - Yolks of two eggs. - ½ 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 saucepan, 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 of milk. - 3 eggs. - ⅓ 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 on 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. - ⅓ cup of sugar. - 1 saltspoonful of salt. - ½ 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 ladyfingers into halves, and spread with jam. Put them on the -sides and bottom of a flat glass dish, and gently pour the custard over. - - -APPLE CHARLOTTE - -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 -small pieces 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 sugar poured -over. Bake this one hour. - - -LEMON PUDDING - - 1 cup of sugar. - 4 eggs. - 2 lemons. - 1 pint of milk. - 1 tablespoonful of granulated sugar. - 2 tablespoonfuls of cornflour. - 1 pinch of salt. - -Wet the cornflour with half a cup of the milk, and heat what is left. -Stir up the cornflour 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 of the 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 recipe. - - -RICE PUDDING WITH RAISINS - - 1 quart of milk. - 2 tablespoonfuls of rice. - ⅓ cup of sugar. - ½ cup of 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 of soft bread-crumbs. - 1 tablespoonful of sugar. - 2 egg yolks. - 1 egg white. - ½ teaspoonful of 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. 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 3 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 Savoy biscuits; then more -raisins round 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 cake. - - -COTTAGE PUDDING - - 1 egg. - 1 cup sugar. - ½ cup milk. - 1½ teaspoonfuls baking-powder. - -Beat the yolk of the egg light, add the sugar slowly, and beat more, -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 cookery-school recipe which the Aunt put in, because she -said it was the best sort of a pudding for little girls to make and -like. - - 1 tablespoonful of powdered sugar. - 2 tablespoonfuls of stewed prunes. - White of 1 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. - ½ cup sugar. - 1 teaspoonful vanilla. - -Break up the junket tablet--or rennet can be used--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 an hour without being moved, and -then the junket will be stiff. 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. - ½ cup butter. - 1 egg. - 1 teaspoonful baking-powder. - ½ cup milk. - 1 saltspoonful 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 strawberries, 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 strawberries on this. - - -SHORTCAKE - - 1 small cup sugar. - ½ 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 jam between them and on -top. - -Tiny field strawberries make the most delicious shortcake of all. - - -LEMON CHEESE CAKES - - ¾ lb. of loaf sugar. - 4 oz. of fresh butter. - Yolks of 6 eggs. - Whites of 4 eggs. - Peel of 3 lemons grated. - Juice of 3 lemons. - -Put the lemon juice and grated rind, together with the sugar and -butter, into a brass pan; add the eggs gradually lest they curdle. Then -simmer over the fire until as thick as honey, stirring gently all the -time. - -Pour into small jars, and when cold paste paper over. Keep in a very -dry place. Fill the patty-pans half-full, as it rises much in a quick -oven. Puff paste should be used for these. - - -LEMON JELLY - - ½ box gelatine. - ½ cup cold water. - 2 cups boiling water. - 1 cup sugar. - -Juice of 3 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 peel on the fire, and stir 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 into 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 round. - - -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. - - -STEWED RHUBARB - -Wipe the rhubarb with a damp cloth. Cut into pieces about one inch -long; put in a stewpan with enough water just to cover it, and put in -sugar to suit taste. Cook till it becomes soft, but not mashed; let it -simmer gently. - - -SNOW PUDDING - - ½ box of gelatine. - 1 pint of cold water. - 3 eggs. - Juice of 3 lemons. - ½ 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 recipe, and pour round the -pudding when you serve it. - - -VELVET CREAM - - ¼ box of gelatine. - 1 pint of 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 round 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. - - -COMPOTE OF ORANGES AND CHESTNUTS - -Peel and quarter eight oranges, boil half-pound of lump sugar and -half-pint of water till it becomes a syrup. Pour over quartered oranges -whilst boiling, and let cool. Boil one and a half or two pounds of -chestnuts until quite cooked; peel and put into a boiling syrup, made -as above, well flavoured with vanilla. Gently simmer for one and a half -hours; when cool pass through a wire sieve. Pile up in centre of dish -and place orange round; decorate with whipped cream and pistachio nuts -(chopped). - - -CREAM BUNS OR ÉCLAIRS - - ½ pint water. - 1 oz. butter - 5 oz. fine flour. - 3 eggs. - A little salt. - -Put the water and butter in a saucepan over the fire to boil, then stir -in five ounces of flour. Blend thoroughly till smooth and well cooked; -break in the eggs and mix well together. Put the mixture out in pieces -on a well-buttered baking-sheet and bake in a slow oven for one hour. - -Scoop out the inside and fill with whipped cream. Place the top on -again and sift sugar over, or they can be covered with chocolate icing. - - -TREACLE SPONGE - - ½ lb. flour. - ¼ lb. beef suet. - ½ teaspoonful carbonate soda. - A pinch of salt. - 1 teaspoonful ground ginger. - 1 teacup golden syrup. - ¼ pint milk. - -Chop suet fine, put into a basin, add flour, soda, and ginger; mix -syrup with the milk, stir this in the mixture; grease a mould and steam -two hours. - -Froth Sauce can be served round, or a little warmed golden syrup. - - -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. Flavour with a teaspoonful -of vanilla and put on the ice to harden. - - -FOAMY SAUCE - - ½ cup butter. - ½ cup boiling water. - 1 cup powdered sugar. - 1 teaspoonful vanilla. - White of 1 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. - - -CHRISTMAS PUDDING - - 4 lbs. of raisins. - 4 lbs. of currants. - 4 lbs. of mixed peel. - 4 lbs. of beef suet. - 2 lbs. of bread-crumbs. - 2 lbs. of flour. - ½ lb. of mixed spice. - 3 lbs. of brown sugar. - 16 or 20 eggs. - 2 lbs. of chopped sweet almonds. - Rind of 4 lemons grated, and the juice. - -Stone the raisins, wash the currants, chop the suet and peel, and put -all dry ingredients together and mix well. Then add the whipped eggs -and stir all together for half an hour; then add half a bottle of rum, -half a bottle of brandy, and the juice of the lemons. Add spirits to -taste; boil eight hours. Enough for twelve puddings. - - -FROTH SAUCE FOR PUDDINGS - -Take a clean stewpan, break in two yolks of eggs, quarter-pint of -cream, a wineglass of sherry, and a little sugar. - -Whisk well on the stove till it becomes thick and frothy, but not to -curdle; then pour round the pudding. This sauce must not be made till -just before it is wanted. - - -LEMON SAUCE - - White of 1 egg. - ½ cup of powdered sugar. - Juice of half a lemon. - -Beat the egg, add the sugar and lemon, and beat again. - - -WHITE SAUCE - - 1 tablespoonful cornflour. - ½ cup cold water. - 1 cup boiling water. - ½ cup powdered sugar. - Pinch of salt. - 2 whites of eggs. - 1 teaspoonful vanilla. - -Dissolve the cornflour 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 flavouring, and beat till perfectly cold. Any flavouring will -do for this sauce; pistache is very nice. - - -QUICK PUDDING SAUCE - - 1 egg. - ½ 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 recipes. - - -FRENCH PANCAKES - - 2 tablespoonfuls flour. - 2 eggs. - 1 oz. butter. - ½ pint milk. - -Rub the butter into the flour, beat the eggs, add the milk and mix all -together. Put in well-buttered tins or saucers; bake twenty minutes in -a quick oven. - - -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 cook helped her pack. -But the same recipe 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 no larger than eggs, and all about the same size. Then put two big -bowls of this into a tub or pail, and add one bowl 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 that -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 salt 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. - - -QUEEN’S PUDDING - - 1 breakfast-cup of bread-crumbs. - 3 oz. of castor sugar. - 1 rind of a lemon grated. - 2 eggs. - 1 breakfast-cup of milk. - 2 oz. of butter. - -Put bread-crumbs into a basin with lemon rind and sugar; warm the -butter in the milk, separate yolks from whites, add the yolks when -beaten to the milk and butter, and pour over the other ingredients. -Grease a pie-dish and put in mixture and bake until set. Leave till it -is cold, spread over it raspberry jam, whip the whites to a stiff froth -with a little sugar, pile high on the top and put it in the oven to -dry, but not to brown. - - -PLAIN ICE-CREAM - - 3 cups of cream. - 1 cup of milk. - 1 small cup of sugar. - 2 teaspoonfuls of vanilla. - -Put the cream, milk, and sugar on the fire, and stir till the sugar -dissolves and the 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 of 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. - - -SUMMER PUDDING - -Line a pudding-basin with slices of bread without crust, and cut out a -round for the bottom. Fill up with ripe raspberries or black currants, -which have been stewed a little with sugar to make the syrup, but not -long enough to destroy the colour. Put a plate on the top and a weight -on it. - -Next day turn out when required, and serve with whipped or plain cream. - - -COFFEE ICE-CREAM - -Make either of these creams, and flavour 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 -saucepan. 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 strawberries, mashed and strained carefully so that -there are no seeds, with the ice-cream, and freeze. - - -ITALIAN CREAM - - Yolks of 4 eggs. - ½ pint milk. - ½ pint double cream. - 1 oz. castor sugar. - 1 oz. melted gelatine. - 1 wineglassful Chartreuse, or any liqueur. - -Make a custard with the yolks and milk; add the sugar. - - -LEMON ICE - - 1 quart water. - 4 lemons. - 2½ 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 water. - 6 oranges. - 1 lemon. - 2½ cups sugar. - -Prepare exactly as you did Lemon Ice. - - -STRAWBERRY ICE - - 1 quart water. - 2½ cups sugar. - 1½ cups strawberry juice, strained. - -Prepare like Lemon Ice. - - -RASPBERRY ICE - - 1 quart water. - 2½ cups sugar. - 1½ cups raspberry-juice, strained. - -Prepare like Lemon Ice. - - -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 recipe for some little cakes which -the smallest girl in the neighbourhood used to make all alone. - - -CHOCOLATE ICING FOR CAKES - - Whites of 2 eggs. - ¼ pound icing sugar. - 3 oz. grated chocolate. - -Melt the chocolate in a stewpan with a tablespoonful of milk, and mix -it with the sugar. When cool, stir in the whites, which have been well -beaten, and use. - - -ELEANOR’S CAKES - - ¼ cup of butter. - ½ cup of sugar. - ¼ cup of milk. - 1 egg. - 1 cup of flour. - 1 teaspoonful of baking-powder. - ½ 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 sugar. - 2 tablespoonfuls soft butter. - 1 egg. - ½ cup milk and water mixed. - 1½ 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, the 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 icing. - - -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 ice it, and while the icing 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 so much to -make it and to eat it. It is very nice cake for little girls. - - 5 eggs. - 1 cup of granulated sugar. - 1 cup of flour. - 1 pinch of salt. - ½ 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 flavouring, and last fold in the whites of the -eggs, beaten very stiff. Bake in a buttered pan. - - -SPONGE CAKE - -Take four eggs, their weight in castor sugar, and the weight of two in -flour. - -Separate the yolks from the whites. Beat the yolks lightly, gradually -add sugar, then add the whites, which have been beaten stiffly, and -lastly the flour and a few drops of essence of lemon. - -Bake in a moderate oven for one hour. - - -BRANDY SNAPS - - ¼ lb. flour. - ¼ lb. butter. - ½ lb. castor sugar. - 3 oz. best treacle. - 1 teaspoonful ground ginger. - Little juice of lemon. - -The butter and the treacle to be made warm in the oven; then put the -sugar and flour, ground ginger and lemon to it, and stir till smooth. - -Spread very thin on the baking-sheet. When done, take off in squares; -let them get a little cool, and then roll them round the handle of a -wooden spoon; don’t let them get too stiff or they will not roll. - - -LAYER CAKE - - 1 cup sugar. - ½ cup water. - 2 eggs. - 2 teaspoonfuls baking-powder. - ½ cup butter. - 2½ 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. - - -DANISH CAKES - - 5 oz. flour. - ¼ lb. butter. - 2 oz. brown sugar. - A few drops of vanilla. - 1 egg. - 1 oz. cocoanut. - -Rub butter in flour, add sugar and vanilla, mix with yolk of egg, roll -out and cut out with round cutter, brush tops over with the white of -egg, sprinkle over with cocoanut, and bake in moderate oven about -quarter of an hour. - - -COCOANUT CAKES - - ¼ lb. cocoanut. - Whites of 2 eggs. - 2 oz. castor sugar. - -Beat whites to a stiff froth, then add the sugar and cocoanut, drop on -a greased tin, and bake in a quick oven. - - -DUNDEE CAKE - -Cream together six ounces of butter and six ounces of castor sugar; -well whisk four eggs. - -Sieve together eight ounces of flour with half-teaspoonful of -baking-powder, add to the flour the grated rind of one lemon. Next add -the eggs and flour alternately to the butter and sugar; stir in well; -mix together quarter-pound currants, quarter-pound sultanas, three -ounces chopped peel, and one ounce shredded almonds. Add these to the -other ingredients, mixing well. Put mixture into a lined tin, sprinkle -almonds on the top, and bake one and a half hours. - - -JOU CAKE - - 6 oz. of butter. - ½ lb. of castor sugar. - ¾ lb. of flour. - 4 eggs. - Cup of milk. - ¼ lb. of sultanas. - ¼ lb. of glacé cherries, cut in half. - 2 oz. of citron. - A little essence of vanilla. - 2 teaspoonfuls of baking-powder. - -First prepare a deep Yorkshire pudding-tin, grease it well, and line -it with white paper, and cut. Make it fit the tin; then grease the -inside paper well and dust over with sugar. Put the butter into a -deep basin and beat well to a cream, then add the sugar and work that -in well, then the eggs, one at a time, and beat thoroughly. Add the -fruit and the essence, mix the baking-powder with the flour, and stir -in gradually to the other ingredients; lastly, stir in a teacupful of -milk and pour into the tin, and bake three-quarters of an hour without -opening the oven door if possible. If the oven is very hot, put some -paper over the top to prevent it getting too brown. The cake can be cut -up into any shapes, as it is two and a half inches high when cut. - - -A NICE RICH CAKE - - ¾ lb. butter. - ½ lb. Demerara sugar. - ½ lb. flour. - 6 eggs. - 1 lb. currants. - 1 lb. sultanas. - ½ lb. candied peel. - ¼ lb. sweet almonds, blanched and sliced. - ½ teaspoonful mixed spice. - ¼ pint rum or brandy. - -Beat butter to a cream; then add sugar and beat well; next the eggs -(which must have been well beaten for twenty minutes), then the -fruit, peel, and spice. Add the rum and then the flour. Beat all well -together; bake in a lined tin, with buttered paper, in a moderate oven -three and half hours. - - -QUEEN CAKES - -The weight of two eggs in flour, sugar, and butter. Beat butter to a -cream, add the sugar, and well work that in. Next, add one egg--allow -five minutes for each egg--then the other, and lastly the flour, in -which has been put half-teaspoonful of baking-powder. Stir lightly, -add a few cleaned currants, and half fill the moulds. These must be -prepared before you begin the mixture. Bake in a moderate oven a -quarter of an hour or twenty minutes; let them stand a few minutes when -done, and turn out on a wire sieve. It is sufficient for twelve or -fourteen cakes. - - -SHORTBREAD - - ½ lb. flour. - 5 oz. butter. - 3 oz. sugar. - -Put in a basin and knead all well together; roll out and cut out with -plain or fancy cutters. Bake in a quick oven a quarter of an hour. They -must not be baked brown. - - -NOAH’S BUN - - 1 lb. flour. - ½ lb. Demerara sugar. - ½ lb. sultanas. - ¼ lb. currants. - 1 teaspoonful ground ginger. - 1 teaspoonful mixed spice. - 1 dessertspoonful carbonate of soda. - 6 oz. butter, warmed in a breakfast-cup of milk. - -Stir the butter and milk into the other ingredients with a wooden -spoon, and bake in a buttered and lined tin two hours; it is a very -dark cake. - - -A NICE CHOCOLATE CAKE - - ½ lb. butter. - 2 oz. ground rice. - ½ lb. grated chocolate. - ¼ lb. flour. - 6 oz. castor sugar. - 1 teaspoonful baking-powder. - 4 eggs. - A few drops essence of vanilla. - -Beat butter and sugar together for twenty minutes, add the -chocolate--previously dissolved in a tablespoonful of milk, not too -hot--add yolks one at a time, mixing each carefully. Mix flour, rice, -and powder together, and sift through a sieve to the yolks, and stir -gently. Beat whites to a stiff broth, stir in lightly, add the essence, -and bake in a papered tin in a good oven an hour and half. The oven -door must not be opened, at least, for half an hour, and closed gently. -Try with an iron skewer at the end of one and a half hours. - - -SWISS ROLL - - 3 eggs. - 6 oz. of castor sugar. - Grated rind of half a lemon. - 4 oz. of flour. - ½ teaspoonful of baking-powder. - -Put yolks and sugar into a basin, whip together for twenty minutes, -mix lemon peel and flour gradually. Whip whites to a stiff froth and -mix in lightly. Turn the mixture into a well-greased tin, bake twenty -minutes in quick oven. Have ready a sheet of paper, well sprinkled with -castor; turn the cake on to this; spread two tablespoonfuls of warm -raspberry jam, then roll up as lightly as possible, and put on a sieve -to cool. - - - - -FILLING FOR LAYER CAKES - - -NUT AND RAISIN FILLING - -Use the recipe for plain icing, and add a half-cup of chopped raisins -mixed with a half-cup of chopped almonds or English walnuts. - - -FIG FILLING - -Mix a cup of chopped figs with the same icing. - - -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 it seems thin put in more sugar. - - -CARAMEL FILLING - - 2 cups brown sugar. - ½ cup cream or milk. - Butter the size of an egg. - ½ teaspoonful vanilla. - -Mix all together and cook till it is smooth and thick. - - -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. - 2 cups sugar. - 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 sugar with the soda stirred in it, -then the milk, then the spice. 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 cake-tins. - - -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 chocolate in a saucer over the tea-kettle, 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 - - ½ cup milk. - 2 cups brown sugar. - Butter the size of an egg. - 1 teaspoonful 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 recipe 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 a while very -nice doughnuts would not hurt anybody. - - 1½ cups of sugar. - ½ cup of butter. - 3 eggs. - 1½ cups of milk. - 2 teaspoonfuls of 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 cutter with a hole in the centre. -Take 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. - - -TEA CAKES - - 2 squares of chocolate. - 1 teaspoonful of sugar. - Bit of butter the size of a pea. - -Melt the chocolate over the fire and stir in the sugar and butter and -a couple of drops of vanilla, if you like. Take little round biscuits, -and with a fork roll them quickly in this till they are covered; dry on -buttered paper. - - -BREAD SAUCE FOR CHICKEN, TURKEY, AND GAME - -Put into a saucepan the quantity of milk you think will be required. -Put some stale bread through the wire sieve and put the crumbs into -the milk--not a great deal at first, as the bread swells. Also put a -small onion, with four cloves stuck in it, into the milk. Let it gently -simmer until the bread swells, but if not fairly thick add more crumbs. -Before serving take out the onion and add salt and pepper and a lump of -butter. - - -BROWN SAUCE FOR FISH - -One ounce of butter into a stewpan. Stir in a spoonful of flour (or -more if a large quantity is required). Let these cook together for five -minutes, then add some well-seasoned stock and stir till it boils; -colour with some gravy colouring; add salt to taste. Add a glass of -port or sherry, one teaspoonful of anchovy sauce, same of Worcester -sauce, a little chopped parsley and mushrooms. Just before serving add -a little lemon juice--about a teaspoonful; if it is put in at first it -will turn the parsley brown. - - -COLD BRANDY SAUCE FOR PLUM PUDDING - - 4 oz. of butter. - 4 oz. of castor sugar. - 4 tablespoonfuls of brandy. - -Beat butter to the thickness of honey, mix in the sugar and pour in the -brandy by degrees, and see that all is well mixed. - - - - -TARTS - - -Margaret’s mother did not like her to eat tarts, but she let her learn -how to make them, and once in a while she had a small piece. Here is -her recipe: - - 1 lb. of flour. - ¼ lb. of butter. - ¼ lb. of lard. - 1 teaspoonful of salt. - ½ cup of water. - -Put the flour, butter, lard, and salt in a bowl, and rub well in. Then -add the water, a little at a time, turning the paste and mixing till -smooth, but not 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. - -Put a narrow strip of paste all round the edge, and press it together; -if you wet it with a little water it will stick. - -Put on the cover, wet the edges so they will stick together, and pinch -evenly. - - -APPLE TART - -Fill a baking-dish with apples, peeled and cut in slices. Sprinkle -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. - - -FRENCH PEACH PIE - -Put the crust in the pie-dish as before; boil a cup of sugar with two -tablespoonfuls of water till it thickens. Lay quarters of peaches in -the paste, round and round, evenly, no one on top of the other. Break -ten peach-stones and arrange the kernels evenly on top; then pour the -syrup over, and put a few narrow strips of crust across the pie, four -each way, and bake. - - -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 heaped cup of sugar -and cook five minutes more. When as thick as oatmeal, take them off the -fire and put through the colander; line a tin with crust, fill with -the 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. - - -TARTLETS - -Whenever Margaret made a tart she always saved all the bits of 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 tartlets 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 -sugar candy, because it was such fun to pull it, and she used the same -recipe her mother used when she was a little girl. - - -SUGAR CANDY - - 2 cups brown sugar. - 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 quantity 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. - - -HARDBAKE - -Make the sugar candy given above, and stir in a large cup of shelled -almonds just before taking it from the fire. Put in shallow, buttered -pans. - - -PEPPERMINT DROPS - - 1 cup of 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. - - -CREAM WALNUTS - - 2 cups of light brown sugar. - ⅔ cup of boiling water. - 1 small saltspoonful of cream of tartar. - 1 cup of 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 ICING SUGAR - -Take the white of one egg, and measure just as much cold water; mix the -two well, and stir stiff with icing sugar; add a little flavouring, -vanilla, or almond, or pistache, and, for some candies, colour with a -tiny speck of fruit paste. This is the beginning of all sorts of cream -candy. - - -CHOCOLATE CREAMS - -Make the cream candy into balls, melt three squares of 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. - - -BUTTERSCOTCH - - 6 tablespoonfuls of brown sugar. - 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 dish. -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 dish. - - -BETTY’S ORANGE CANDY - -Betty was Margaret’s particular friend, so this was her favourite -recipe: - - 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, colour 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. - - -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. - - -SARDINE SANDWICHES - -Scrape off all the skin from the sardines, and take out the bones and -drain them by laying them on 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. - - -THE END - - - - -INDEX - - - Apple Charlotte, 113 - - Asparagus, 103 - - - Bachelor breakfast, 27 - - Bacon, fried, 25 - liver and, 26 - - Beans, French, 103 - - Beef, to pickle, 75 - - Beets, 100 - stuffed, 101 - - Birds’ nests, 12 - - Biscuit, baking-powder, 34 - - Blancmange, 107 - chocolate, 108 - - Brandy snaps, 149 - - Brawn, 69 - - Buns, cream, 130 - ginger, 79 - grandmother’s sugar, 81 - - Butterscotch, 173 - - - Cake and custard, 112 - - Cake, 144 - cocoanut, 151 - chocolate, 156 - Danish, 150 - Domino, 147 - Dundee, 151 - easy fruit, 159 - Eleanor’s, 145 - jou, 152 - layer, 149 - little feather, 146 - Margaret’s own, 147 - Noah’s bun, 156 - rich, 153 - sponge, 148 - - Cakes, Eleanor’s, 145 - filling for layer, 158-9 - griddle, 37 - queen, 154 - tea, 163 - - Candy, Betty’s orange, 174 - sugar, 170 - nut, 173 - - Carrot croquettes, 105 - - Cheese fondu, 55 - straws, 76 - - Cheese cakes, lemon, 123 - - Cherries, creamed, 175 - - Chicken, creamed, 50 - minced, 54 - pressed, 59 - - Chocolate, 84 - blancmange, 108 - - Chops, fried, 26 - grilled, 25 - - Cocoa, 84 - - Coffee, 38 - French, 39 - - Compote of oranges and chestnuts, 129 - - Cottage pie, 53 - - Crab, dressed, 48 - hot, 49 - - Crackers, cream, 36 - - Cream, icing sugar, 172 - - Creams, chocolate, 172 - walnut, 173 - - Creamed cherries, 175 - - Creamed dates, 175 - figs, 175 - - Custard, baked, 109 - cake and, 112 - cocoanut, 109 - - Cutlets, veal, 28 - - - Dates with nuts, 175 - creamed, 175 - - Doughnuts, 162 - - Dressing, French, 66 - - - Éclairs, 130 - - Eggs Baldwin, 11 - creamed, 11 - on toast, 52 - devilled, 18 - fried, and bacon, 16 - ham and, 16 - in beds, 52 - cases, 15 - double cream, 51 - poached, 6 - with white sauce, 7 - scalloped, 50 - Scotch, 17 - scrambled, 8 - with cheese, 15 - chicken, 10 - parsley, 9 - tomato, 9 - to boil, 6 - - - Figs, creamed, 175 - - Filling for cakes, 158 - caramel, 159 - fig, 158 - nut and raisin, 158 - orange, 159 - - Fish cakes, 20 - creamed, 47 - scalloped, 21 - to boil, 24 - grill, 24 - - Floating island, 111 - - French pancakes, 136 - - French peach pie, 168 - - Fruit jelly, 126 - - Frying fat, to keep, 32 - to know when boiling, 33 - - - Ginger beer, 83 - - Gingerbread, 77 - hot, soft, 78 - - Ginger buns, 79 - - Griddle-cakes, 37 - - - Haddock, dried, 22 - Scotch dried, 22 - - Ham and eggs, 16 - mousse, 67 - - Hardbake, 171 - - Hash, 62 - ordinary, 69 - - Herrings, pickled, 21 - - - Ice, lemon, 143 - orange, 143 - raspberry, 144 - strawberry, 143 - cream, 136 - coffee, 141 - chocolate, 141 - French, 139 - peach, 142 - plain, 139 - strawberry, 142 - - Icing, caramel, 162 - chocolate, 145, 161 - plain, 161 - - - Jelly, fruit, 126 - lemon, 124 - orange, 125 - prune, 126 - - Junket, 120 - - - Lemon cheese cakes, 123 - jelly, 124 - pudding, 114 - - Lemonade, 83 - - Liver and bacon, 26 - - Lobster, creamed, 48 - plain dressed, 57 - salad, 73 - - Lunch roll, 61 - - - Macaroni, 105 - - Mackerel, pickled, 21 - - Mayonnaise, 70 - - Meat soufflé, 60 - - Muffins, 35 - - - Noah’s bun, 156 - - - Omelette, 13 - with mushrooms, 14 - - Onions, 104 - - Orange jelly, 125 - pudding, 114 - - Oysters, creamed, 44 - panned, 45 - - - Pancakes, French, 136 - - Peas, 101 - - Peppermint drops, 171 - - Pie, cranberry, 168 - French peach, 168 - - Pigs in blankets, 46 - - Pinoche, 174 - - Plaice, fried, 23 - - Pork-pie, meat for, 68 - pastry for, 65 - - Porridge, 3 - - Potato cakes, 32 - - Potatoes, chipped, 31 - creamed, 29 - fried, 104 - hashed browned, 31 - mashed, 99 - stuffed, 64 - - Prune jelly, 126 - whips, 119 - - Pudding, bread, 116 - cabinet, 117 - Christmas, 132 - cottage, 118 - lemon, 114 - orange, 117 - queen’s, 138 - rice with raisins, 115 - snow, 127 - summer, 140 - tapioca, 110 - - - Rhubarb, stewed, 127 - - Rice, boiled, 4 - croquettes, 5 - - - Salad, cauliflower, 68 - celery, 73 - chicken, 72 - egg, 67 - lobster, 73 - potato, 76 - tomato and lettuce, 66 - - Sandwiches, celery, 177 - chicken and celery, 177 - egg, 176 - lettuce, 177 - sardine, 178 - tomato and cheese, 178 - - Sardines on toast, 55 - - Sauce, bread, 164 - brown, 165 - cold brandy, 165 - foamy, 132 - froth, 133 - hard, 131 - lemon, 134 - quick pudding, 135 - white, 134 - or cream, 43 - - School luncheons, 176 - - Scotch haddock, 22 - woodcock, 74 - - Shortbread, 155 - - Shortcake, 123 - strawberry, 121 - - Shrimp toast, 74 - - Smelts, fried, 19 - - Snow pudding, 127 - - Sole, fried, 23 - - Soles, fillets of, with white wine sauce, 23 - - Soup, chicken, 98 - clear vegetable, 96 - cream of potato, 91 - spinach, 92 - tomato, 92 - oyster, 93 - plain meat, 94 - split pea, 96 - stock for, 90 - tomato, 97 - turkey, 98 - vegetable marrow, 90 - - Soups, meat, 94 - - Steak grilled, 28 - - Swiss roll, 157 - - - Tapioca pudding, 110 - - Tart, apple, 167 - - Tartlets, 169 - - Tarts, 166 - - Tea, 82 - cakes, 163 - - Toast, buttered, 33 - - Tomatoes, baked, 63 - stewed, 103 - - Tongue, toast, 75 - to pickle, 75 - - Treacle sponge, 131 - - Turkey, creamed, 50 - - - Veal cutlets, 28 - loaf, 58 - - Velvet cream, 128 - - - Walnut creams, 173 - - Welsh rarebit, 56 - - -_Printed by Hazell, Watson & Viney, Ld., London and Aylesbury._ - - - - -TRANSCRIBER’S NOTES: - - -Italicized text is surrounded by underscores: _italics_. - -Emboldened text is surrounded by equals signs: =bold=. - -Obvious typographical errors have been corrected. - -Inconsistencies in hyphenation have been standardized. - -Archaic or variant spelling has been retained. - -*** END OF THE PROJECT GUTENBERG EBOOK A LITTLE GIRL'S COOKERY -BOOK *** - -Updated editions will replace the previous one--the old editions will -be renamed. - -Creating the works from print editions not protected by U.S. copyright -law means that no one owns a United States copyright in these works, -so the Foundation (and you!) can copy and distribute it in the -United States without permission and without paying copyright -royalties. 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