,,girl999999      ,this e,book was      
prepared by ,stewart ,a4 ,levin4        
,a ,,little ,,cook-,,book ,,for ,a      
,,little ,,girl          by  ,,caroline 
,,french ,,benton  ,author of ,gala ,day
 ,luncheons''  ,boston1 ,the ,page      
,company1 ,publishers      ,copyright1  
#aije  by ,dana ,estes  ,company        
,for  ,katherine1 ,monica and ,betty    
,three ,little ,girls  ,who ,love ,to   
,do  ,little ,girl ,cooking''           
,thanks are due to the editor of ,good  
,housekeeping for  permission to        
reproduce the greater part of this book 
from that magazine4                     
,,introduction          ,once upon a    
time there was a little girl named      
,margaret1 and she  wanted to cook1 so  
she went into the kitchen and tried and 
tried1  but she could not understand the
 cook-books1 and she made dreadful      
messes1 and spoiled her frocks and      
burned her fingers till she just  had to
 cry4    ,one day she went to her       
grandmother and her mother and her      

,pretty  ,aunt and her ,other ,aunt1 who
 were all sitting sewing1 and asked     
them to tell here about cooking4        
,what is a roux1'' she said1 and what's 
a mousse and what's an  entre8  ,what   
are timbales and sauts and ingredients1 
and how do  you mix 'em and how long do 
you bake 'em8  ,won't somebody please   
tell me all about it8''    ,and her     
,pretty ,aunt said1 ,see the flour all  
over that new frock6''  and her mother  
said1 ,dear child1 you are not old      
enough to cooks  yet2'' and her         
grandmother said1 ,just wait a year or  
two1 and  ,i'll teach you myself2'' and 
the ,other ,aunt said1 ,some day you    
shall go to cooking-school and learn    
everything2 you know little  girls can't
 cook4''    ,but ,margaret said1 ,i     
don't want to wait till ,i'm big2 ,i    
want to  cook now2 and ,i don't want to 
do cooking-school cooking1 but little   
girl cooking1 all by myself4''    ,so   
she kept on trying to learn1 but she    
burned her fingers and  spoiled her     

dresses worse than ever1 and her messes 
were so bad  they had to be thrown out1 
every one of them2 and she cried and    
cried4   ,and then one day her          
grandmother said1 ,it's a shame that    
child  should not learn to cook if she  
really wants to so much2'' and her      
mother said ,yes1 it is a shame1 and she
 shall learn6  ,let's get  her a small  
table and some tins and aprons1 and make
 a little  cook-book all her own out of 
the old ones we wrote for ourselves     
long ago1--just the plain1 easy things  
anybody can make4'' ,and both  her aunts
 said1 ,do6 ,we will help1 and perhaps  
we might put in  just a few             
cooking-school things beside4''    ,it  
was not long after this that ,margaret  
had a birthday1 and she  was taken to   
the kitchen to get her presents1 which  
she thought  the funniest thing in the  
world4  ,there they all were1 in the    
middle of the room3 first her father's  
present1 a little table  with a white   
oilcloth cover and casters1 which would 

push right  under the big table when it 
was not being used4  ,over a chair her  
grandmother's present1 three nice       
gingham aprons1 with sleeves and        
ruffled bibs4  ,on the little table the 
presents of the aunties1  shiny new tins
 and saucepans1 and cups to measure     
with1 and spoons1  and a toasting-fork1 
and ever so many things2 and then on one
 corner  of the table1 all by itself1   
was her mother's present1 her own       
little cook-book1 with her own name on  
it1 and that was best of all4    ,when  
,margaret had looked at everything1 she 
set out in a row the big  bowl and the  
middle-sized bowl and the little wee    
bowl1 and put the  scalloped patty-pans 
around them1 and the real egg-beater in 
front of  all1 just like a picture1 and 
then she read a page in her cook-book1  
and  began to believe it was all true4  
,so she danced for joy1 and put on a    
gingham apron and began to cook that    
very minute1 and before another         
birthday she had cooked every single    

thing in the book4    ,this is          
,margaret's cook-book4            ,,part
 ,i4    ,,the ,,things ,,margaret ,,made
 ,,for ,,breakfast    ,a ,,little ,,cook
 ,,book ,,for ,a ,,little ,,girl        
,,cereals      #a quart of boiling      
water4  #d tablespoonfuls of cereal4  #a
 teaspoonful of salt4    ,when you are  
to use a cereal made of oats or wheat1  
always begin  to cook it the night      
before1 even if it says on the package  
that  it is not necessary4  ,put a quart
 of boiling water in the outside  of the
 double boiler1 and another quart in the
 inside1 and in this  last mix the salt 
and cereal4  ,put the boiler on the back
 of the  kitchen range1 where it will be
 hardly cook at all1 and let it  stand  
all night4  ,if the fire is to go out1  
put it on so that it  will cook for two 
hours first4  ,in the morning1 if the   
water in  the outside of the boiler is  
cold1 fill it up hot1 and boil hard  for
 an hour without stirring the cereal4   
,then turn it out in a  hot dish1 and   

send it to the table with a pitcher of  
cream4    ,the rather soft1 smooth      
cereals1 such as farina and cream of    
rice1  are to be measured in just the   
same way1 but they need not be cooked   
overnight2 only put on in a double      
boiler in the morning for an hour4      
,margaret's mother was very particular  
to have all cereals cooked a  long time1
 because they are difficult to digest if
 they are only  partly cooked1 even     
though they look and taste as though    
they were done4      ,corn-meal ,mush   
#a quart of boiling water4  #a teaspoon 
of salt4  #d tablespoons of corn-meal4  
,be sure the water is boiling very hard 
when you are ready2 then  put in the    
salt1 and pour slowly from your hand the
 corn-meal1  stirring all the time till 
there is not one lump4  ,boil this half 
an hour1 and serve with cream4  ,some   
like a handful of nice plump  raisins   
stirred in1 too4  ,it is better to use  
yellow corn-meal in  winter and white in
 summer4      ,fried ,corn-meal ,mush   

,make the corn-meal mush the day before 
you need it1 and when it  has cooked    
half an hour put it in a bread-tin and  
smooth it over2  stand away overnight to
 harden4  ,in the morning turn it out   
and  slice it in pieces half an inch    
thick4  ,put two tablespoons of  lard or
 nice drippings in the frying-pan1 and  
make it very hot4  ,dip each piece of   
mush into a pan of flour1 and shake off 
all  except a coating of this4  ,put the
 pieces1 a few at a time1 into  the hot 
fat1 and cook till they are brown2 have 
ready a heavy brown  paper on a flat    
dish in the oven1 and as you take out   
the mush lay  it on this1 so that the   
paper will absorb the grease4  ,when all
  are cooked put the pieces on a hot    
platter1 and have a pitcher of  maple   
syrup ready to send to the table with   
them4    ,another way to cook corn-meal 
mush is to have a kettle of hot fat     
ready1  and after flouring the pieces   
drop them into the fat and cook like    
doughnuts4  ,the pieces have to be      

rather smaller to cook in this way  than
 in the other4      ,boiled ,rice    #a 
cup of rice4  #b cups of boiling water4 
#a teaspoonful of salt4    ,pick the    
rice over1 taking out all the bits of   
brown husk2 fill  the outside of the    
double boiler with hot water1 and put in
 the  rice1 salt1 and water1 and cook   
forty minutes1 but do not stir it4      
,then take off the cover from the       
boiler1 and very gently1 without        
stirring1 turn over the rice with a     
fork2 put the dish in the oven  without 
the cover1 and let it stand and dry for 
ten minutes4  ,then  turn it from the   
boiler into a hot dish1 and cover4      
,have cream  to eat on it4  ,if any rice
 is left over from breakfast1 use it the
  next morning as--      ,fried ,rice   
,press it into a pan1 just as you did   
the mush1 and let it stand  overnight2  
the next morning slice it1 dip it in    
flour1 and fry1  either in the pan or in
 the deep fat in the kettle1 just as you
  did the mush4      ,farina ,croquettes

    ,when farina has been left from     
breakfast1 take it while still warm  and
 beat into a pint of it the beaten yolks
 of two eggs4  ,let it  then get cold1  
and at luncheon-time make it into round 
balls2  dip each one first into the     
beaten yolk of an egg mixed with a      
tablespoonful of cold water1 and then   
into smooth1 sifted bread-crumbs2  have 
ready a kettle of very hot fat1 and drop
 in three at a time1  or1 if you have a 
wire basket1 put three in this and sink 
into the  fat till they are brown4      
,serve in a pyramid1 on a napkin1 and   
pass  scraped maple sugar with them4    
,margaret's mother used to have no      
cereal at breakfast sometimes1 and  have
 these croquettes as a last course      
instead1 and every one liked them  very 
much4      ,rice ,croquettes    #a cup  
of milk4  ,yolk of one egg4  #a_/d cup  
of rice4  #a large tablespoonful of     
powdered sugar4  ,small half-teaspoonful
 of salt4  #a_/b cup of raisins and     
currants1 mixed4  #a_/b teaspoonful of  

vanilla4    ,wash the rice and put in a 
double boiler with the milk1 salt and   
sugar and cook till very thick2 beat the
 yolks of the eggs and  stir into the   
rice1 and beat till smooth4  ,sprinkle  
the washed  raisins and currants with   
flour1 and roll them in it and mix these
 in1  and last the vanilla4  ,turn out  
on a platter1 and let all get very      
cold4  ,then make into pyramids1 dip in 
the yolk of an egg mixed  with a        
tablespoonful of water1 and then into   
sifted bread-crumbs1  and fry in a deep 
kettle of boiling fat1 using a wire     
basket4  ,as you take these from the    
fat1 put them on paper in the oven with 
the door open4  ,when all are done1 put 
them on a hot platter and  sift powdered
 sugar over them1 and put a bit of red  
jelly on top  of each4  ,this is a nice 
dessert for luncheon4  ,all white       
cereals  may be made into croquettes2 if
 they are for breakfast1 do not  sweeten
 them1 but for luncheon use the rule    
just given1 with or  without raisins and

 currants4      ,hominy    ,cook this   
just as you did the rice1 drying it in  
the oven2 serve  one morning plain1 as  
cereal1 with cream1 and then next       
morning fried1  with maple syrup1 after 
the rest of the meal4  ,fried hominy is 
always nice to put around a dish of     
fried chicken or roast game1  and it    
looks especially well if1 instead of    
being sliced1 it is  cut out into fancy 
shapes with a cooky-cutter4    ,after   
,margaret had learned to cook all kinds 
of cereals1 she went on  to the next    
thing in her cook-book4        ,,eggs   
,soft ,boiled    ,put six eggs in a     
baking-dish and cover them with boiling 
water2  put a cover on and let them     
stand where they will keep hot1 but  not
 cook1 for ten minutes1 or1 if the      
family likes them well done1  twelve    
minutes4  ,they will be perfectly       
cooked1 but not tough1  soft and creamy 
all the way through4    ,another way to 
cook them is this3    ,put the eggs in a
 kettle of cold water on the stove1 and 

the moment  the water boils take them   
up1 and they will be just done4  ,an    
easy  way to take them up all at once is
 to put them in a wire basket1  and sink
 this under the water4  ,a good way to  
serve boiled eggs  is to crumple up a   
fresh napkin in a deep dish1 which has  
been made  very hot1 and lay the eggs in
 the folds of the napkin2 this prevents 
their breaking1 and keeps them warm4    
,poached ,eggs    ,take a pan which is  
not more than three inches deep1 and put
 in  as many muffin-rings as you wish to
 cook eggs4  ,pour in boiling  water    
till the rings are half covered1 and    
scatter half a teaspoonful  of salt in  
the water4  ,let it boil up once1 and   
then draw the pan  to the edge of the   
stove1 where the water will not boil    
again4  ,take a cup1 break one egg in   
it1 and gently slide this into a ring1  
and so on till all are full4  ,while    
they are cooking1 take some  toast and  
cut it into round pieces with the       
biscuit cutter2 wet  these a very little

 with boiling water1 and butter them4   
,when the  eggs have cooked twelve      
minutes1 take a cake-turner and slip it 
under one egg with its ring1 and lift   
the two together on to a  piece of      
toast1 and then take off the ring2 and  
so on with all  the eggs4  ,shake a very
 little salt and pepper over the dish1  
and put parsley around the edge4        
,sometimes a little chopped  parsley is 
nice to put over the eggs1 too4         
,poached ,eggs with ,potted ,ham        
,make the rounds of toast and poach the 
eggs as before4  ,make a  white sauce in
 this way3 melt a tablespoonful of      
butter1 and when  it bubbles put in a   
tablespoonful of flour2 shake well1 and 
add a  cup of hot milk and a small      
half-teaspoonful of salt2 cook till     
smooth4  ,moisten each round of toast   
with a very little boiling  water1 and  
spread with some of the potted ham which
 comes in little  tin cans2 lay a       
poached egg on each round1 and put a    
teaspoonful of  white sauce on each egg4

    ,if you have no potted ham in the   
house1 but have plain boiled ham1  put  
this through the meat-chopper till you  
have half a cupful1 put in  a heaping   
teaspoonful of the sauce1 a saltspoonful
 of dry mustard1  and a pinch of red    
pepper1 and it will do just as well4    
,scrambled ,eggs    #d eggs4  #b        
tablespoonfuls of milk4  #a_/b          
teaspoonful of salt4    ,put the eggs in
 a bowl and stir till they are well     
mixed2 add the  milk and salt4  ,make   
the frying-pan very hot1 and put a      
tablespoonful  of butter in it2 when it 
melts1 shake it well from side to side1 
till all the bottom of the pan is       
covered4  ,put in the eggs and  stir    
them1 scraping them off the bottom of   
the pan until they begin  to get a      
little firm2 then draw the pan to the   
edge of the stove1  and scrape up from  
the bottom all the time till the whole  
looks alike1  creamy and firm1 but not  
hard4  ,put them in a hot1 covered dish4
      ,scrambled ,eggs with ,parsley    

,chop enough parsley to make a          
teaspoonful1 and mince half as  much    
onion4  ,put the onion in the butter    
when you heat the pan1  and cook the    
eggs in it2 when you are nearly ready to
 take the eggs  off the fire1 put in the
 parsley4    ,after ,margaret had       
learned to make these perfectly1 she    
began to  mix other things with the     
eggs4      ,scrambled ,eggs with ,tomato
    ,when ,margaret found a cupful of   
tomato in the refrigerator1 she  would  
take that1 add a half-teaspoonful of    
salt1 two shakes of  pepper1 and a      
teaspoonful of chopped parsley1 and     
simmer it all  on the fire for five     
minutes2 then she would cook half a     
teaspoonful  of minced onion in the     
butter in the hot frying-pan as before1 
and turn in the eggs1 and when they were
 beginning to grow firm1 put  in the    
tomato4  ,in summer-time she often cut  
up two fresh tomatoes  and stewed them  
down to a cupful1 instead of using the  
canned4      ,scrambled ,eggs with      

,chicken    ,chop fine a cup of cold    
chicken1 or any light-colored meat1 and 
heat it with a tablespoonful of water1 a
 half-teaspoonful of salt1  two shakes  
of pepper1 and a teaspoonful of chopped 
parsley4  ,cook a half-teaspoonful of   
minced onion in the butter you put in   
the hot frying-pan1 and turn in the     
eggs1 and when they set mix in  the     
chicken4    ,sometimes ,margaret used   
both the tomato filling and the chicken 
in  the eggs1 when she wanted to make a 
large dish4      ,creamed ,eggs    ,cook
 six eggs twenty minutes1 and while they
 are on the fire make  a cup of white   
sauce1 as before3 one tablespoonful of  
butter1  melted1 one of flour1 one cup  
of hot milk1 a little salt2 cook  till  
smooth4  ,peel the eggs and cut the     
whites into pieces as large as  the tip 
of your finger1 and put the yolks       
through the potato-ricer4  ,mix the eggs
 white with the sauce1 and put in a hot 
dish1 with the  yellow yolks over the   
top4  ,or1 put the whites on pieces of  

toast1  which you have dipped in part of
 the white sauce1 and put the yolks  on 
top1 and serve on a small platter4      
,another nice way to cream eggs is this3
  ,cook them till hard1  and cut them   
all up into bits4  ,make the white      
sauce1 and into it  stir the beaten yolk
 of one egg1 just after taking it from  
the fire4  ,mix the eggs with this1 and 
put in a hot dish or on toast4  ,you can
 sprinkle grated cheese over this       
sometimes1 for a change4      ,creamed  
,eggs in ,baking-,dishes    ,cut six    
hard-boiled eggs up into bits1 mix with 
a cup of white sauce1  and put in small 
baking-dishes which you have buttered4  
,cover over  with fine1 sifted          
bread-crumbs1 and dot with bits of      
butter1 about  four to each dish1 and   
brown in the oven4  ,stick a bit of     
parsley  in the top of each1 and put    
each dish on a plate1 to serve4         
,birds' ,nests    ,sometimes when she   
wanted something very pretty for        
breakfast1  ,margaret used this rule3   

,open six eggs1 putting the whites      
together in one large bowl1 and  the    
yolks in six cups on the kitchen table4 
,beat the whites till  they are stiff1  
putting in half a teaspoonful of salt   
just at the  last4  ,divide the whites1 
putting them into six patty-pans1 or    
small  baking-dishes4  ,make a little   
hole or nest in the middle of each1  and
 slip one yolk carefully from the cup   
into the place4  ,sprinkle  a little    
salt and pepper over them1 and put a bit
 of butter on top1  and put the dishes  
into a pan and set in the oven till the 
egg-whites  are a little brown4         
,omelette    ,making an omelette seems  
rather a difficult thing for a little   
girl1  but ,margaret made hers in a very
 easy way4  ,her rule said3    ,break   
four eggs separately4  ,beat the whites 
till they are stiff1  and then wash and 
wipe dry the egg-beater1 and beat the   
yolks till  they foam1 and then put in  
half a teaspoonful of salt4  ,pour the  
yolks over the whites1 and mix gently   

with a large spoon4  ,have a            
cake-griddle hot1 with a piece of butter
 melted on it and spread  over the whole
 surface2 pour the eggs on and let them 
cook for  a moment4  ,the take a        
cake-turner and slip under an edge1 and 
look  to see if the middle is getting   
brown1 because the color comes there    
first4  ,when it is a nice even color1  
slip the turner well under1  and turn   
the omelette half over1 covering one    
part with the other1  and then slip the 
whole off on a hot platter4  ,bridget   
had to show  ,margaret how to manage    
this the first time1 but after that she 
could  do it alone4      ,spanish       
,omelette    #a cup of cooked tomato4   
#a green pepper4  #a slice of onion4  #a
 teaspoonful of chopped parsley4  #a    
teaspoonful salt4  #c shakes of pepper4 
,cut the green pepper in half and take  
out all the seeds2 mix with  the tomato1
 and cook all together with the         
seasoning for five minutes4  ,make an   
omelette by the last rule while the     

tomato is cooking1 and  when it is done1
 just before you fold it over1 put in   
the tomato4      ,omelette with         
,mushrooms    ,take a can of mushrooms  
and slice half of them into thin pieces4
  ,make a cup of very rich white sauce1 
using cream instead of milk1  and cook  
the mushrooms in it for one minute4     
,make the omelette as  before1 and      
spread with the sauce when you turn it  
over4      ,omelette with ,mushrooms and
 ,olives    ,this was a very delicious  
dish1 and ,margaret only made it for    
company4  ,she prepared the mushrooms   
just as in the rule above1  and added   
twelve olives1 cut into small pieces1   
and spread the  omelette with the whole 
when she turned it4      ,eggs ,baked in
 ,little ,dishes    ,margaret's mother  
had some pretty little dishes with      
handles1  brown on the outside and white
 inside4  ,these ,margaret buttered1    
and put one egg in each1 sprinkling with
 salt1 pepper1 and butter1  with a      
little parsley4  ,she put the dishes in 

the oven till the eggs  were firm1 and  
served them in the small dishes1 one on 
each plate4      ,eggs with ,cheese     
#f eggs4  #b heaping tablespoonfuls     
,parmesan cheese4  #a_/b teaspoonful    
salt4  ,pinch of red pepper4    ,beat   
the eggs without separating till light  
and foamy1 and then  add the cheese1    
salt1 and pepper4  ,put a tablespoonful 
of butter in  the frying-pan1 and when  
it is hot put in the eggs1 and stir till
  smooth and firm4  ,serve on small     
pieces of buttered toast4    ,parmesan  
cheese is very nice to use in cooking2  
it comes in bottles1  all ready grated  
to use4      ,eggs with ,bacon    ,take 
some bacon and put in a hot frying-pan1 
and cook till it crisps4  ,then lift it 
out on a hot dish and put in the oven4  
,break six eggs  in separate cups1 and  
slide them carefully into the fat left  
in the  pan1 and let them cook till they
 are rather firm and the bottom is      
brown4  ,then take a cake-turner and    
take them out carefully1 and put  in the

 middle of the dish1 and arrange the    
bacon all around1 with  parsley on the  
edge4      ,ham and ,eggs1 ,moulded     
,take small1 deep tins1 such as are used
 for timbales1 and butter  them4  ,make 
one cup of white sauce2 take a cup of   
cold boiled  ham which has been put     
through the meat-chopper1 and mix with a
  tablespoonful of white sauce and one  
egg1 slightly beaten4  ,press  this like
 a lining into the tins1 and then gently
 drop a raw egg  in the centre of each4 
,stand them in a pan of boiling water in
 the  oven till the eggs are            
firm1--about ten minutes1--and turn out 
on a round platter4  ,put around them   
the rest of the white sauce4  ,you can  
stand the little moulds on circles of   
toast if you wish4  ,this rule was given
 ,margaret by her ,pretty ,aunt1 who got
 it at  cooking-school2 it sounded      
harder than it really was1 and after    
trying it once ,margaret often used it4 
,,fish      ,one day some small1 cunning
 little fish came home from market1 and 

,margaret felt sure they must be meant  
for her to cook4  ,they were  called    
smelts1 and1 on looking1 she found a    
rule for cooking them1  just as she had 
expected4      ,fried ,smelts    ,put a 
deep kettle on the fire1 with two cups  
of lard in it1 to  get it very hot4     
,wipe each smelt inside and out with a  
clean wet  cloth1 and then with a dry   
one4  ,have a saucer of flour mixed     
with a teaspoonful of salt1 and another 
saucer of milk4  ,put the  tail of each 
smelt through its gills--that is1 the   
opening near  its mouth4  ,then roll the
 smelts first in milk and then in flour1
  and shake off any lumps4  ,throw a bit
 of bread into the fat in the  kettle1  
and see if it turns brown quickly2 it   
does if the fat is  hot enough1 but if  
not you must wait4  ,put four smelts in 
the wire  basket1 and stand it in the   
fat1 so that the fish are entirely      
covered1 for only half a minute1 or till
 you can count thirty4  ,as you take    
them out of the kettle1 lay them on     

heavy brown paper  on a pan in the oven1
 to drain and keep hot1 and leave the   
door  open till all are done4  ,lay a   
folded napkin on a long1 narrow         
platter1 and arrange the fishes in two  
rows1 with slices of lemon  and parsley 
on the sides4      ,fish-balls    ,one  
morning there was quite a good deal of  
cold mashed potato  in the ice-box1 so  
,margaret decided to have fish-balls for
  breakfast4  ,her rule said3  ,take a  
box of prepared codfish and  put it in a
 colander and pour a quart of boiling   
water through  it1 stirring it as you do
 so4  ,let it drain while you heat two  
cups of mashed potato in a double       
boiler1 with half a cup of hot  milk1   
beating and stirring till it is smooth4 
,squeeze the water  from the codfish and
 mix with the potato4  ,beat one egg    
without  separating it1 and put this in1
 too1 with a very little pepper1  and   
beat it all well4  ,turn it out on a    
floured board1 and make  into small     
balls1 rolling each one in flour as it  

is done1 and  brushing off most of the  
flour afterward4  ,have ready a kettle  
of  hot lard1 just as for smelts1 and   
drop in three or four of the  balls at  
one time1 and cook till light brown4    
,lift them out on  a paper in the oven1 
and let them keep hot while you cook the
 rest4  ,serve with parsley on a hot    
platter4      ,creamed ,codfish    ,pour
 boiling water over a package of        
prepared codfish in the  colander and   
drain it4  ,heat a frying-pan1 and1     
while you are  waiting1 beat the yolk of
 an egg4  ,squeeze the water from the   
fish4  ,put one tablespoonful of butter 
in a hot pan1 and when it  bubbles put  
in two tablespoonfuls of flour1 and stir
 and rub till  all is smooth4  ,pour in 
slowly a pint of hot milk1 and mix well1
  rubbing in the flour and butter till  
there is not a single lump4  ,then stir 
in the fish with a little pepper1 and   
when it boils  put in the egg4  ,stir it
 all up once1 and it is done4  ,put in a
  hot covered dish1 or on slices of     

buttered toast4      ,salt ,mackerel    
,this was a dish ,margaret's grandmother
 liked so much that they had  it every  
little while1 even though it was        
old-fashioned4    ,put the mackerel into
 a large pan of cold water with the skin
  up1 and soak it all one afternoon and 
night1 changing the water  four times4  
,in the morning put it in a pan on the  
fire with enough  water to cover it1 and
 drop in a slice of onion1 minced fine1 
a  teaspoonful of vinegar1 and a sprig  
of parsley4  ,simmer it twenty          
minutes1--that is1 let it just bubble   
slowly1--and while it  is cooking make a
 cup of white sauce as before3 one      
tablespoonful  of butter1 melted1 one   
tablespoonful of flour1 one cup of hot  
milk1  a little salt4  ,cook till       
smooth4  ,take up the fish and pour off 
all the water2 place it on a hot platter
 and pour the sauce over it4            
,,meats      ,when it came to cooking   
meat for breakfast1 ,margaret thought   
she  had better take first what looked  

easiest1 so she chose--      ,corned    
,beef ,hash    #a pint of chopped corned
 beef4  #a pint of cold boiled potatoes4
  #a cup of clear soup1 or one cup of   
cold water4  #a tablespoonful of butter4
  #a teaspoonful of finely minced onion4
  #a_/b teaspoonful of salt4  #c shakes 
of pepper4    ,mix all together4  ,have 
a hot frying-pan1 and in it put a       
tablespoonful of butter or nice fat1 and
 when it bubbles shake it  all around   
the pan4  ,put in the hash and cook it  
till dry1 stirring  it often and        
scraping it from the bottom of the pan4 
,when none of  the soup or water runs   
out when you lift a spoonful1 and when  
it  seems steaming hot1 you can send it 
to the table in a hot dish1  with       
parsley around it4  ,or you can let it  
cook without stirring  till there is a  
nice brown crust on the bottom1 when you
 can  double it over as you would an    
omelette4  ,or you can make a pyramid   
of the hash in the middle of a round    
platter1 and put poached eggs  in a     

circle around it4    ,many people like  
one small cold boiled beet cut up fine  
in corned  beef hash1 and sometimes for 
a change you can put this in before  you
 put it in the frying-pan4      ,broiled
 ,bacon    ,margaret's mother believed  
there was only one very nice way to     
cook bacon4  ,it was like this3  ,slice 
the bacon very1 very thin1  and cut off 
the rind4  ,put the slices close        
together in a wire  broiler1 and lay    
this over a shallow pan in a very hot   
oven for  about three minutes4  ,if it  
is brown on top1 then you can turn the  
broiler over1 but if not1 wait a moment 
longer4  ,when both sides  are toasted1 
lay it on a hot platter and put sprigs  
of parsley  around4  ,this is much nicer
 than bacon cooked in the frying-pan  or
 over coals1 for it is neither greasy   
nor smoky1 but pink and  light brown1   
and crisp and delicious1 and good for   
sick people  and little children and    
everybody4      ,broiled ,chops    ,wipe
 off the chops with a clean wet cloth   

and trim off the edges2  if very fat cut
 rather close to the meat4  ,rub the    
wire broiler  with some of the fat1 so  
that the chops will not stick4  ,lay in 
the chops and put over a clear1 red fire
 without flame1 and toast  one side     
first and then the other2 do this till  
they are brown4  ,lay on a hot platter1 
and dust both sides with salt and a tiny
 bit  of pepper4  ,put bits of lemon and
 parsley around1 and send to the  table 
hot4      ,panned ,chops    ,if the fire
 is not clear so that you cannot broil  
the chops1 you  must pan them4  ,take a 
frying-pan and make it very hot indeed2 
then  lay in the chops1 which you have  
wiped and trimmed1 and cook one  side   
very quickly1 and then the other1 and   
after that let them cook  more slowly4  
,when they are done1--you can tell by   
picking open  a little place in one with
 a fork and looking on the inside1--put 
them on a platter as before1 with pepper
 and salt4  ,if they are  at all greasy1
  put on brown paper in the oven first1 

to drain1  leaving the door of the oven 
open4  ,be careful not to let them  get 
cold4      ,liver and ,bacon    ,buy    
half a pound of calf's liver and half a 
pound of bacon4  ,cut  the liver in thin
 slices and pour boiling water over it1 
and then  wipe each slice dry4  ,slice  
the bacon very thin and cut off the     
rind2 put this in a hot frying-pan and  
cook very quickly1 turning  it once or  
twice4  ,just as soon as it is brown    
take it out and lay  it on brown paper  
in the oven in a pan4  ,take a saucer of
 flour and  mix in it a teaspoonful of  
salt and a very little pepper2 dip the  
slices of liver in this1 one at a time1 
and shake them free of lumps4  ,lay them
 in the hot fat of the bacon in the pan 
and fry till brown4  ,have a hot platter
 ready1 and lay the slices of liver in a
 nice  row on it1 and then put one slice
 of bacon on each slice of liver4  ,put 
parsley all around1 and sometimes use   
slices of lemon1 too1  for a change4    
,liver and ,bacon on ,skewers    ,get   

from the butcher half a dozen small     
wooden skewers1 and  prepare the liver  
and bacon as you did for frying1        
scalding1  dipping the liver in flour1  
and taking the rind off the bacon4      
,make three slices of toast1 cut into   
strips1 and put in the oven  to keep    
hot4  ,cut up both liver and bacon into 
pieces the size  of a fifty-cent piece  
and put them on the skewers1 first one  
of  the liver and then one of the bacon1
 and so on1 about six of each4  ,put    
these in the hot frying-pan and turn    
them over till they are  brown4  ,then  
lay one skewer on each strip of toast1  
and put lemon  and parsley around4  ,you
 can also put large oysters on the      
skewers  with pieces of bacon1 and cook 
in the same way4      ,broiled ,steak   
,see that the fire is clear and red1    
without flames4  ,trim off  most of the 
fat from the steak1 and rub the wires of
 the broiler  with it and heat it over  
the coals4  ,then put in the meat and   
turn over and over as it cooks1 and be  

careful not to let it take  fire4  ,when
 brown1 put it on a hot platter1 dust   
over with salt  and a very little       
pepper1 and dot it with tiny lumps of   
butter4  ,put parsley around4  ,steak   
ought to be pink inside2 not brown  and 
not red4  ,put a fork in as you did with
 the chops1 and twist  in a little1 and 
you can see when it gets the right      
color4      ,steak with ,bananas        
,peel one banana and slice in round     
pieces1 and while the steak  is cooking 
fry them in a little hot butter till    
they are brown4  ,after the meat is on  
the platter1 lay these pieces over it1  
arranging them prettily1 and put the    
parsley around as before4  ,bananas are 
very nice with steak4      ,frizzled    
,dried ,beef    ,take half a pound of   
dried beef1 shaved very thin4  ,chop it 
fine  and pull out the strings4  ,put a 
large tablespoonful of butter in  the   
frying-pan1 and when it bubbles put in  
the meat4  ,stir till it  begins to get 
brown1 and then sprinkle in one         

tablespoonful of flour  and stir again1 
and then put in one cup of hot milk4    
,shake in a  little pepper1 but no salt4
  ,as soon as it boils up once1 it is   
done1 and you can put it in a hot       
covered dish4  ,if you like a  change1  
stir in sometimes two beaten eggs in the
 milk instead of  using it plain4       
,veal ,cutlet    ,wipe off the meat with
 a clean wet cloth1 and then with one   
that is  dry4  ,dust it over with salt1 
pepper1 and flour4  ,put a tablespoonful
  of nice dripping in a hot frying-pan1 
and let it heat till it smokes  a       
little4  ,lay in the meat and cook till 
brown1 turning it over twice  as it     
cooks4  ,look in the inside and see if  
it is brown1 for cutlet  must not be    
eaten red or pink inside4  ,put in a hot
 oven and cover it  up while you make   
the gravy1 by putting one tablespoonful 
of flour  into the hot fat in the pan1  
stirring it till it is brown4  ,then    
put in a cup of boiling water1 half a   
teaspoonful of salt1 and a  very little 

pepper2 put this through the wire sieve1
 pressing it  with a spoon1 and turn    
over the meat4  ,put parsley around the 
cutlet1  and send hot to the table4     
,margaret's father said he could not    
possibly manage without  potatoes for   
breakfast1 so sometimes ,margaret let   
,bridget cook  the cereal and meat1     
while she made something nice out of the
  cold potatoes she found in the        
cupboard4      ,creamed ,potatoes       
,cut cold boiled potatoes into pieces as
 large as the end of your  finger2 put  
them into a pan on the back of the stove
 with enough  milk to cover them1 and   
let them stand till they have drunk up  
all  the milk2 perhaps they will slowly 
cook a little as they do this1  but that
 will do no harm4  ,in another saucepan 
or in the frying-pan  put a             
tablespoonful of butter1 and when it    
bubbles put in a  tablespoonful of      
flour1 and stir till they melt together2
 then  put in two cups of hot milk1 and 
stir till it is all smooth4  ,put  in   

one teaspoonful of salt1 and last the   
potatoes1 but stir them  only once while
 they cook1 for fear of breaking them4  
,add one  teaspoonful of chopped        
parsley1 and put them in a hot covered  
dish4  ,you can make another sort of    
potatoes when you have finished         
creaming them in this way1 by putting a 
layer of them in a deep  buttered       
baking-dish1 with a layer of white sauce
 over the top1  and break-crumbs and    
bits of butter for a crust4  ,brown well
 in a  hot oven4  ,when you do this1    
remember to make the sauce with three   
cups of milk and two tablespoonfuls of  
flour and two of butter1  and then you  
will have enough for everything4        
,hashed ,browned ,potatoes    ,chop four
 cold potatoes fine1 and add one        
teaspoonful of salt  and a very little  
pepper4  ,put a tablespoonful of butter 
in the  frying-pan1 and turn it so it   
runs all over2  when it bubbles  put in 
the potatoes1 and smooth them evenly    
over the pan4  ,cook  till they are     

brown and crusty on the bottom2 then put
 in a  teaspoonful of chopped parsley1  
and fold over like an omelette4         
,saratoga ,potatoes    ,wash and pare   
four potatoes1 and rub them on the      
potato-slicer  till they are in thin    
pieces2 put them in ice-water for       
fifteen  minutes4  ,heat two cups of    
lard very hot1 till when you drop in  a 
bit of bread it browns at once4  ,wipe  
the potatoes dry and drop  in a handful4
  ,have a skimmer ready1 and as soon as 
they brown  take them out and lay on    
brown paper in the oven1 and put in     
another handful4      ,potato ,cakes    
,take two cups of mashed potato1 and mix
 well with the beaten yolk  of one egg1 
and make into small flat cakes2  dip    
each into flour4  ,heat two             
tablespoonfuls of nice dripping1 and    
when it is hot lay  in the cakes and    
brown1 turning each with the cake-turner
 as it  gets crusty on the bottom4      
,fried ,sweet ,potatoes    ,take six    
cold boiled sweet-potatoes1 slice them  

and lay in hot  dripping in the         
frying-pan till brown4  ,these are      
especially nice  with veal cutlets4     
,toast    ,toast is very difficult for  
grown people to make1 because they  have
 made it wrong all their lives1 but it  
is easy for little  girls to learn to   
make1 because they can make it right    
from the  first4    ,cut bread that is  
at least two days old into slices a     
quarter  of an inch thick4  ,if you are 
going to make only a slice or two1  take
 the toasting-fork1 but if you want a   
plateful1 take the wire  broiler4  ,be  
sure the fire is red1 without any       
flames4  ,move the  slices of bread back
 and forth across the coals1 but do not 
let  them brown2 do both sides this way1
 and then brown first one and  then the 
other afterward4  ,trim off the edges1  
butter a little  quickly1 and send to   
the table hot4  ,baker's bread makes the
  best toast4      ,milk ,toast    ,put 
one pint of milk on in a double boiler  
and let it heat4  ,melt one             

tablespoonful of butter1 and when it    
bubbles stir in  one small tablespoonful
 of corn-starch1 and when these are     
rubbed smooth1 put in one-third of the  
milk4  ,cook and stir  till even1       
without lumps1 and then put in the rest 
of the milk  and stir well2 add half a  
teaspoonful of salt1 and put on the     
back of the stove4  ,make six slices of 
toast2 put one slice in  the dish and   
put a spoonful of the white sauce over  
it1 then  put in another and another    
spoonful1 and so on till all are in1    
and pour the sauce that is left over    
all4  ,if you want this  extra nice1 do 
not take quite so much butter1 and use a
 pint of  cream instead of the milk4    
,baking-powder ,biscuit    ,margaret's  
,other ,aunt said little girls could    
never1 never  make biscuit1 but this    
little girl really did1 by this rule3   
#a pint sifted flour4  #a_/b teaspoonful
 of salt4  #d teaspoonfuls of           
baking-powder4  #c_/d cup of milk4  #a  
tablespoonful of butter4    ,put the    

salt and baking-powder in the flour and 
sift well1 and  then rub the butter in  
with a spoon4  ,little by little put in 
the  milk1 mixing all the time1 and then
 lift out the dough on a floured  board 
and roll it out lightly1 just once1 till
 it is one inch thick4  ,flour your     
hands and mould the little balls as     
quickly as you can1  and put them close 
together in a shallow pan that has had a
 little  flour shaken over the bottom1  
and bake in a hot oven about twenty     
minutes1 or till the biscuits are brown4
  ,if you handle the dough much1  the   
biscuits will be tough1 so you must work
 fast4      ,grandmother's ,corn ,bread 
#a #a_/b cups of milk4  #a cup sifted   
yellow corn-meal4  #a tablespoonful     
melted butter4  #a teaspoonful sugar4   
#a teaspoonful baking-powder4  #b eggs4 
#a_/b teaspoonful of salt4    ,scald the
 milk--that is1 let it boil up just     
once--and pour it  over the corn-meal4  
,let this cool while you are separating 
and  beating the eggs2 let these wait   

while you mix the corn-meal1 the        
butter1 salt1 baking-powder1 and sugar1 
and then the yolks2 add  the whites     
last1 very lightly4  ,bake in a buttered
 biscuit-tin in  a hot oven for about   
half an hour4    ,because grandmother's 
corn bread was a little old-fashioned1  
,margaret's ,other ,aunt put in another 
recipe1 which made a corn  bread quite  
like cake1 and most delicious4          
,perfect ,corn ,bread      #a large cup 
of yellow corn-meal4  #a small cup of   
flour4  #a_/b cup of sugar4  #b eggs4   
#b teaspoonfuls of baking-powder4  #c   
tablespoonfuls of butter4  #a           
teaspoonful of salt4  ,flour to a thin  
batter4    ,mix the sugar and butter and
 rub to a cream2 add the yolks of the   
eggs1 well beaten1 and then half a cup  
of milk2 then put in the  baking-powder 
mixed in the flour and the salt1 and    
then part of the  corn-meal1 and a      
little more milk2 next fold in the      
beaten whites  of the eggs1 and if it   
still is not like a thin batter1'' put  

in  a little more milk4  ,then bake in a
 buttered biscuit-tin till brown1  cut  
in squares and serve hot4  ,this is     
particularly good eaten with  hot maple 
syrup4      ,popovers    ,put the       
muffin-tins or iron gem-pans in the oven
 to get very hot1  while you mix these  
popovers4    #b eggs4  #b cups of milk4 
#b cups of flour4  #a small teaspoonful 
of salt4    ,beat the eggs very lightly 
without separating them4  ,pour the milk
  in and beat again4  ,sift the salt and
 flour together1 pour over  the eggs and
 milk into it1 and beat quickly with a  
spoon till it  is foamy4  ,strain       
through a wire sieve1 and take the hot  
pans out of  the oven and fill each     
one-half full2 bake just twenty-five    
minutes4      ,cooking-school ,muffins  
#b cups sifted flour4  #b teaspoonfuls  
baking-powder4  #a_/b teaspoonful of    
salt4  #a cup of milk4  #b eggs4  #a    
large teaspoonful of melted butter4     
,mix the flour1 salt1 and baking-powder1
 and sift4  ,beat the yolks of  the     

eggs1 put in the butter with them and   
the milk1 then the flour1  and last the 
stiff whites of the eggs4  ,have the    
muffin-tins hot1  pour in the batter1   
and bake fifteen or twenty minutes4     
,these must  be eaten at once or they   
will fall4      ,there was one little   
recipe in ,margaret's book which she    
thought  must be meant for the smallest 
girl who ever tried to cook1  it was so 
easy4  ,but the little muffins were good
 enough for grown  people to like4      
,this was it3      ,barneys    #d cups  
of whole wheat flour4  #c teaspoonfuls  
of baking-powder4  #a teaspoonful of    
salt4  ,enough water to make it seem    
like cake batter4    ,drop with a spoon 
into hot buttered muffin-pans1 and bake 
in a hot oven about fifteen minutes4    
,bridget had to show ,margaret what was 
meant by a cake batter1''  but after she
 had seen once just how thick that was1 
she could  always tell in a minute when 
she had put in water enough4            
,griddle-cakes    #b eggs4  #a cup of   

milk4  #a #a_/b cups flour4  #b         
teaspoonfuls of baking-powder4  #a_/b   
teaspoonful of salt4    ,put the eggs in
 a bowl without separating them1 and    
beat them  with a spoon till light4     
,put in the milk1 then the flour mixed  
with the salt1 and last the             
baking-powder all alone4  ,bake on a    
hot1  buttered griddle4  ,this seems a  
queer rule1 but it makes delicious      
cakes1 especially if eaten with sugar   
and thick cream4      ,flannel ,cakes   
#a tablespoonful of butter4  #a         
tablespoonful of sugar4  #b eggs4  #b   
cupfuls of flour4  #a teaspoonful of    
baking-powder4  ,milk enough to make a  
smooth1 rather thin batter4    ,rub the 
butter and sugar to a cream1 add the    
eggs1 beaten together  lightly1 then the
 flour1 in which you have mixed the     
baking-powder1  and then the milk4  ,it 
is easy to know when you have the batter
  just right1 for you can put a tiny bit
 on the griddle and make a  little cake2
 if it rises high and is thick1 put more

 milk in the  batter2 if it is too thin1
 it will run about on the griddle1 and  
you  must add more flour2 but it is     
better not to thin it too much1  but to 
add more milk if the batter is too      
thick4      ,sweet ,corn ,griddle-cakes 
,these ought to be made of fresh sweet  
corn1 but you can make them  in winter  
out of canned grated corn1 or canned    
corn rubbed through  a colander4    #a  
quart grated corn4  #a cup of flour4  #a
 cup of milk4  #a tablespoonful melted  
butter4  #d eggs4  #a_/b teaspoonful of 
salt4    ,beat the eggs separately1 and 
put the yolks into the corn2  then add  
the milk1 then the flour1 then the salt1
 and beat well4  ,last of all1 fold in  
the whites and bake on a hot griddle4   
,waffles    #b cups of flour4  #a       
teaspoonful baking powder4  #a #a_/b    
cups of milk4  #a tablespoonful butter4 
#a_/b teaspoonful of salt4  #c eggs1    
beaten separately4    ,mix the flour1   
baking-powder1 and salt2 put the beaten 
egg yolks  in the milk1 and add the     

melted butter1 the flour and last the   
beaten whites of the eggs4  ,make the   
waffle-iron very hot1 and  grease it    
very thoroughly on both sides by tying a
 little rag  to a clean stick and       
dipping in melted butter4  ,put in some 
batter on one side1 filling the iron    
about half-full1 and close  the iron1   
putting this side down over the fire2   
when it has cooked  for about two       
minutes1 turn the iron over without     
opening it1  and cook the other side4   
,when you think it is done1 open it a   
little and look to see if it is brown2  
if not1 keep it over the  coals till it 
is4  ,take out the waffle1 cut in four  
pieces1 and  pile on a plate in the     
oven1 while you again grease the iron   
and cook another4  ,serve very hot and  
crisp1 with maple syrup  or powdered    
sugar and thick cream4    ,some people  
like honey on their waffles4  ,you might
 try all  these things in turn4         
,last of all the things ,margaret       
learned to make for breakfast  came     

coffee1 and this she could make in two  
ways2 sometimes she  made it this first 
way1 and sometimes the other1 which is  
called  ,french coffee4      ,coffee    
,first be sure your coffee-pot is       
shining clean2 look in the spout  and in
 all the cracks1 and wipe them out      
carefully1 for you cannot  make good    
coffee except in a perfectly clean pot4 
,then get three  heaping tablespoonfuls 
of ground coffee1 and one tablespoonful 
of  cold water1 and one tablespoonful of
 white of egg4  ,mix the egg with  the  
coffee and water thoroughly1 and put in 
the pot4  ,pour in one  quart of boiling
 water1 and let it boil up once4  ,then 
stir down  the grounds which come to the
 top1 put in two tablespoonfuls of  cold
 water1 and let it stand for a minute on
 the back of the stove1  and then strain
 it into the silver pot for the table4  
,this pot  must be made very hot1 by    
filling it with boiling water and       
letting  it stand on the kitchen table  
while the coffee is boiling4  ,if  this 

rule makes coffee stronger than the     
family like it1 take  less coffee1 and  
if it is not strong enough1 take more   
coffee4      ,french ,coffee    ,get one
 of the pots which are made so the      
coffee will drip through2  put three    
tablespoonfuls of very finely powdered  
coffee in this1  and pour in a quart of 
boiling water4  ,when it is all dripped 
through1  it is ready to put in the hot 
silver pot4            ,,part ,,ii4     
,,the ,,things ,,margaret ,,made ,,for  
,,luncheon ,,or ,,supper          ,so   
many things in this part of ,margaret's 
book call for white  sauce1 or cream    
sauce1 that the rule for that came first
 of all4      ,white or ,cream ,sauce   
#a tablespoonful of butter4  #a         
tablespoonful of flour4  #a cup hot milk
 or cream1 one-third teaspoonful of     
salt4    ,melt the butter1 and when it  
bubbles put in the flour1 shaking  the  
saucepan as you do so1 and rub till     
smooth4  ,put in the hot  milk1 a little
 at a time1 and stir and cook without   

boiling till  all is smooth and free    
from lumps4  ,add the salt1 and1 if you 
choose1 a little pepper4    ,cream sauce
 is made exactly as is white sauce1 but 
cream is used  in place of milk4  ,what 
is called thick white sauce is made by  
taking two tablespoonfuls of butter and 
two of flour1 and only  one cup of milk4
      ,creamed ,oysters    #a pint      
oysters4  #a large cup of cream sauce4  
,make the sauce of cream if you have it1
 and if not use a very  heaping         
tablespoonful of butter in the white    
sauce4  ,keep this hot4    ,drain off   
the oyster-juice and wash the oysters by
 holding them  under the cold-water     
faucet4  ,strain the juice and put the  
oysters  back in it1 and put them on the
 fire and let them just simmer till  the
 edges of the oysters curl2 then drain  
them from the juice again  and drop them
 in the sauce1 and add a little more    
salt 7celery-salt  is nice if you have  
it71 and just a tiny bit of cayenne     
pepper4   ,you can serve the oysters on 

squares of buttered toast1 or put  them 
in a large dish1 with sifted            
bread-crumbs over the top and  tiny bits
 of butter1 and brown in the oven4  ,or 
you can put them  in small dishes as    
they are1 and put a sprig of parsley in 
each dish4      ,panned ,oysters        
,take the oysters from their juice1     
strain it1 wash the oysters1  and put   
them back in4  ,put them in a saucepan  
with a little  salt1--about half a      
teaspoonful to a pint of oysters1--and a
  little pepper1 and a piece of butter  
as large as the end of your  thumb4     
,let them simmer till the edges curl1   
just as before1  and put them on squares
 of hot buttered toast4      ,scalloped 
,oysters    #a pint of oysters4  #ab    
large crackers1 or #a cup of            
bread-crumbs4  #a_/b cup of milk4  ,the 
strained oyster-juice4    ,butter a deep
 baking-dish4  ,roll the crackers1 or   
make the  bread-crumbs of even size2    
some people like one better than  the   
other1 and you can try both ways4  ,put 

a layer of crumbs in  the dish1 then a  
layer of oysters1 washed1 then a        
sprinkling of  salt and pepper and a few
 bits of butter4  ,then another layer of
  crumbs1 oysters1 and seasoning1 till  
the dish is full1 with crumbs  on the   
top4  ,mix the milk and oyster-juice and
 pour slowly over4  ,then cover the top 
with bits of butter1 and bake in the    
oven till  brown--about half an hour4   
,you can put these oysters into small   
dishes1 just as you did the  creamed    
oysters1 or into large scallop-shells1  
and bake them only  ten or fifteen      
minutes4  ,in serving1 put a small sprig
 of parsley  into each4      ,pigs in   
,blankets    ,these were great fun to   
make1 and ,margaret often begged to get 
them ready for company4    #ae large    
oysters4  #ae very thin slices of bacon4
    ,sprinkle each oyster with a very   
little salt and pepper4  ,trim the  rind
 from the bacon and wrap each oyster in 
one slice1 pinning this  blanket''      
tightly on the back with a tiny         

,japanese wooden toothpick4  ,have ready
 a hot frying-pan1 and lay in five      
oysters1 and cook till  the bacon is    
brown and the edges of the oysters curl1
 turning each  over once4  ,put these on
 a hot plate in the oven with the door  
open1  and cook five more1 and so on4   
,put them on a long1 narrow platter1    
with slices of lemon and sprigs of      
parsley around4  ,or you can put  each  
one on a strip of toast which you have  
dipped in the gravy in  the pan2 this is
 the better way4  ,this dish must be    
eaten very hot1  or it will not be good4
      ,creamed ,fish    #b cups of cold 
fish4  #a cup of white sauce4    ,pick  
any cold fish left from dinner into even
 bits1 taking out all  the bones and    
skin1 and mix with the hot white sauce4 
,stir until  smooth1 and add a small    
half-teaspoonful of chopped parsley4    
,you can put this in a buttered         
baking-dish and cover the top with      
crumbs and bits of butter1 and brown in 
the oven1 or you can put  it in small   

dishes and brown also1 or you can serve 
it just as is1  in little dishes4       
,creamed ,lobster    #a lobster1 or the 
meat from #a can4  #a large cup of white
 or cream sauce4    ,take the lobster   
out of the shell and clean it2  ,bridget
 will have  to show you how the first   
time4  ,or1 if you are using canned     
lobster1  pour away all the juice and   
pick out the bits of shell1 and find    
the black string which is apt to be     
there1 and throw it away4  ,cut the meat
 in pieces as large as the end of your  
finger1 and  heat it in the sauce till  
it steams4  ,put in a small             
half-teaspoonful  of salt1 a pinch of   
cayenne1 and a squeeze of lemon4  ,do   
not put  this in a large dish1 but in   
small ones1 buttered well1 and serve  at
 once4  ,stand a little claw up in each 
dish4      ,creamed ,salmon    #a can   
salmon4  #a cup of white sauce4         
,prepare this dish exactly as you did   
the plain creamed white fish4  ,take it 
out of the can1 remove all the juice1   

bones1 and fat1 and  put in the white   
sauce1 and cook a moment till smooth4   
,add a small  half-teaspoonful of salt1 
a little pepper1 and a squeeze of lemon1
 and  put in a baking-dish and brown1 or
 serve as it is1 in small dishes4       
,scalloped ,lobster or ,salmon    #a can
 of fish1 or #a pint4  #a large cup of  
cracker or bread crumbs4  #a large cup  
of white sauce4    ,prepare this dish   
almost as you did the scalloped oysters4
  ,take out  all the bones and skin and 
juice from the fish2 butter a           
baking-dish1  put in a layer of fish1   
then salt and pepper1 then a layer of   
crumbs  and butter1 and a layer of white
 sauce1 then fish1 seasoning1 crumbs    
and butter again1 and have the crumbs on
 top4  ,dot over with butter  and brown 
in the oven1 or serve in small dishes4  
,crab ,meat in ,shells    ,you can buy  
very nice1 fresh crab meat in tins1 and 
the shells also4  ,a very delicious dish
 is made by mixing a cup of rich cream  
sauce  with the crab meat1 seasoning it 

well with salt and pepper and putting   
in the crab-shells2 cover with crumbs1  
dot with butter1 and brown in  the oven4
  ,this is a nice thing to have for a   
company luncheon4      ,creamed ,chicken
 or ,turkey    #b cups of cold chicken4 
#a large cup of white or creamed sauce4 
#a_/b teaspoonful of chopped parsley4   
,salt and pepper4    ,pick the chicken  
or turkey off the bones and cut into    
small bits  before you measure it4      
,heat it in the sauce till very hot1 but
  do not let it boil1 and add the       
seasoning1--about half a teaspoonful  of
 salt1 and a tiny bit of cayenne1 or as 
much celery-salt in the  place of the   
common kind4  ,put in a large buttered  
dish and serve1  or in small dishes1    
either with crumbs on top or not4    ,a 
nice addition to this dish is half a    
green pepper1 the seeds  taken out1     
chopped very fine indeed1 and mixed with
 the white meat2  the contrast of colors
 is pretty and the taste improved4      
,scalloped ,eggs    #f hard-boiled eggs4

  #a cup cream or white sauce4  #a cup  
fine bread-crumbs4  ,salt and pepper4   
,cook the eggs twenty minutes1 and while
 they are cooking make the  white sauce1
 and butter one large or six small      
dishes4  ,peel the  eggs and cut them   
into bits as large as the end of your   
finger4   ,put a layer of bread-crumbs  
on the bottom of the dish1 then a layer 
of egg1 then a sprinkling of salt1      
pepper1 and bits of butter1  then a     
layer of white sauce4  ,then more       
crumbs1 egg1 and seasoning1  till the   
dish is full1 with crumbs on top4  ,put 
bits of butter over  all and brown in   
the oven4      ,eggs in ,double ,cream  
,this is a rule ,margaret's ,pretty     
,aunt got in ,paris1 and it is a  very  
nice one4  ,have half a pint of very    
thick cream--the kind  you use to whip2 
the ,french call this double cream4     
,cook six eggs  hard and cut them into  
bits4  ,butter a baking-dish1 or small  
dishes1  and put in a layer of egg1 then
 a layer of cream1 then a sprinkling  of

 salt1 and one of paprika1 which is     
sweet red pepper4  ,put one  thin layer 
of fine1 sifted crumbs on top with      
butter1 and brown in  the oven4  ,or you
 can put the eggs and cream together and
 heat them1  and serve on thin pieces of
 buttered toast1 with one extra egg put 
through the ricer over the whole4       
,creamed ,eggs in ,toast    ,make small 
pieces of nice toast and dip each one in
 white sauce4   ,boil hard four eggs1   
and cut in even slices and cover the    
toast1  and then spread the rest of the 
white sauce over all in a thin layer4   
,devilled ,eggs    #f eggs4  #b         
saltspoonfuls of dry mustard4  #a_/b    
teaspoonful of salt4  #a saltspoonful of
 cayenne pepper4  #a teaspoonful of     
olive-oil or cream4  #a large           
tablespoonful of chopped ham4  #a_/b    
teaspoonful of vinegar4    ,boil the    
eggs hard for twenty minutes1 and put   
them in cold water  at once to get      
perfectly cold so they will not turn    
dark4  ,then peel1  cut in halves and   

take out the yolks4  ,put these in a    
bowl1 and  rub in the seasoning1 but you
 can leave out the ham if you like4     
,with a small teaspoon1 put the mixture 
back into the eggs and  smooth them over
 with a knife4    ,if you do not serve  
these eggs with cold meat it is best to 
lay  them on lettuce when you send them 
to the table4      ,eggs in ,beds       
,chop a cup of nice cold meat1 and      
season with a little salt1 pepper  and  
chopped parsley4  ,add enough stock or  
hot water just to wet it1  and cook till
 rather dry4  ,put this in buttered     
baking-dishes1 filling  each half-full1 
and on top of each gently slip from a   
cup one egg4   ,sprinkle over with salt 
and pepper1 and put in the oven till    
firm4      ,shepherd's ,pie    ,this was
 a dish ,margaret used to make on       
wash-day and house-cleaning  day1 and   
such times when everybody was busy and  
no one wanted to  stop and go to market 
to buy anything for luncheon4    #a cup 
of chopped meat4  #a cup of boiling     

water4  #a teaspoonful of chopped       
parsley4  #a_/b teaspoonful of salt4  #a
 teaspoonful of lemon juice1 or #a_/b   
teaspoonful ,worcestershire sauce4      
,butter the size of a hickory-nut4  #b  
cups hot mashed potato4    ,if the      
potato is cold1 put half a cup of hot   
milk in it1 beat it  up well1 and stand 
it on the back of the stove4  ,then mix 
all the  other things with the meat1 and
 put it in the frying-pan and let  it   
cook till it seems rather dry4  ,butter 
a baking-dish1 and cover  the sides and 
bottom with a layer of potato an inch   
thick4  ,put the  meat in the centre and
 cover it over with potato and smooth   
it4   ,put bits of butter all over the  
top1 and brown it in the oven4   ,serve 
with this a dish of chow-chow1 or one of
 small cucumber pickles4      ,chicken  
,hash    #a cup of cold chicken1 cut in 
small1 even pieces4  #a_/b cup chicken  
stock1 or hot water4  #a teaspoonful    
chopped parsley4  #a_/b teaspoonful     
salt4  ,a pinch of pepper4  ,butter the 

size of a hickory-nut4    ,put the      
chicken stock1--which is the water the  
chicken was cooked in1  or chicken      
broth1--or1 if there is none1 the hot   
water1 into the  frying-pan1 and mix in 
the chicken and seasoning1 and cook and 
stir  till it is rather dry4  ,serve as 
it is1 or on squares of buttered  toast4
  ,you can make any cold meat into hash 
this way1 having it  different every    
time4  ,sometimes you can put in the    
chopped green  pepper1 as before1 or a  
slice of chopped onion1 or a cup of hot1
  seasoned peas2 or1 leave out half the 
soup or water1 and put in  a cup of     
stewed tomato4      ,broiled ,sardines  
,these little fish are really not       
broiled at all1 but that is the  name of
 the nice and easy dish4  ,take a box of
 large sardines and  drain off all the  
oil1 and lay them on heavy brown paper  
while you  make four slices of toast4   
,trim off the edges and cut them into   
strips1 laying them in a row on a hot   
platter4  ,put the sardines  into the   

oven and make them very hot1 and lay one
 on each strip  of toast and sprinkle   
them with lemon juice1 and put sliced   
lemon  and sprigs of parsley all around4
      ,cheese ,fondu    ,this was a     
recipe the ,pretty ,aunt put in         
,margaret's book out of  the one she had
 made at cooking school4    #a cup fresh
 bread-crumbs4  #b cups grated cheese4  
#a cup of milk4  #a bit of soda as large
 as a pea4  #a_/b teaspoonful of salt4  
#a pinch of red pepper4  #a teaspoonful 
of butter4  #b eggs4    ,put the butter 
in a saucepan to heat while you beat the
 eggs light  without separating them2   
let these stand while you stir          
everything  else into the pan1 beginning
 with the milk2 cook this five minutes1 
stirring all the time1 and then put in  
the eggs and cook three minutes  more4  
,put six large crackers on a hot platter
 and pour the whole  over them1 and send
 at once to the table to be eaten very  
hot4   ,sometimes ,margaret made three  
or four slices of toast before she      

began the fondu1 and used those in place
 of the crackers1 and the  dish was just
 as nice4      ,easy ,welsh ,rarebit    
#b cups of rich cheese1 grated4  ,yolks 
of two eggs4  #a_/b cup of milk4  #a_/b 
teaspoonful of salt4  ,saltspoonful of  
cayenne4    ,make three nice slices of  
toast1 cut off the crusts1 and cut each 
piece in two4  ,butter these1 and very  
quickly dip each one in  boiling water1 
being careful not to soak them4  ,put   
these on a  hot platter in the oven4    
,put the milk in a saucepan over the    
fire1  being careful not to have one    
that is too hot1 only moderate1  and    
when it boils up put in the cheese and  
stir without stopping1  until the cheese
 all melts and it looks smooth4  ,then  
put in the  beaten yolks of the eggs and
 the seasoning1 and pour at once over   
the toast and serve very hot4  ,many    
people like a saltspoonful of  dry      
mustard mixed in with the pepper4  ,you 
can also serve this rarebit  on toasted 
and buttered crackers4      ,scalloped  

,cheese    #f slices of bread4  #c_/d of
 a pound of cheese4  #b eggs4  #a       
tablespoonful of butter4  #a cup of     
cream4  #a_/b teaspoonful of salt4      
#a_/b teaspoonful of dry mustard4  #a_/d
 teaspoonful of paprika4    ,butter the 
bread and cut it into strips1 and line  
the bottom and  sides of a baking-dish  
with it4  ,then beat the eggs very light
  without separating them1 and mix      
everything with them2 put in the  dish  
and bake half an hour1 and serve at     
once4      ,veal ,loaf    #a #a_/b      
pounds of veal and  #b strips of salt   
pork1 chopped together4  #a_/b cup of   
bread-crumbs4  #a beaten egg4  #a_/b    
teaspoonful of grated nutmeg4  #a_/b    
teaspoonful of black pepper4  #a #a_/b  
teaspoonfuls of salt4  ,bake three      
hours4    ,have the butcher chop the    
meat all together for you2 then put     
everything together in a dish and stir  
in the egg1 beaten without  separating1 
and mix very well4  ,press it into a    
bread-pan and put  in the oven for three

 hours by the clock4    ,every half-hour
 pour over it a tablespoonful hot water 
and butter  mixed2 you can put a        
tablespoonful of butter into a cup of   
water1  and keep it on the back of the  
stove ready all the time2 after  the    
meat has baked two hours1 put in a piece
 of heavy brown paper  over the top1 and
 keep it there till it is done1 or it   
may get  too brown4  ,this is to slice  
cold2 it is very nice for a picnic4     
,pressed ,chicken    ,this was one of   
the things ,margaret liked to make for  
,sunday  night supper4  ,have a         
good-sized chicken cut up1 and wipe each
  piece with a clean1 damp cloth4  ,put 
them in a kettle or deep  saucepan and  
cover with cold water1 and cook very    
slowly and gently1  covered1 till the   
meat falls off the bones4  ,when it     
begins to  grow tender1 put in a half   
teaspoonful of salt4  ,take it out1  and
 cut it up in nice1 even pieces1 and put
 all the bones back  into the kettle1   
and let them cook till there is only    

about a pint  and a half of broth4  ,add
 a little more salt1 and a sprinkling   
of pepper1 and strain this through a    
jelly bag4  ,mix it with the  chicken1  
and put them both into a bread tin1 and 
when cold put  on ice over night4       
,after it has stood for an hour1 put a  
weight  on it1 to make it firm4  ,slice 
with a very sharp knife1 and put  on a  
platter with parsley all around4  ,this 
is a nice luncheon  dish for a summer   
day1 as well as a supper dish4          
,when you have bits of cold meat which  
you cannot slice1 and yet  which you    
wish to serve in some nice way1 make    
this rule1 which  sounds difficult1 but 
is really very easy3      ,meat ,souffl 
#a cup of white sauce4  #a cup of       
chopped meat4  #b eggs4  ,teaspoonful of
 chopped parsley4  ,half a teaspoonful  
minced onion4    ,put the parsley and   
onion in the meat1 and mix with the     
white sauce4  ,beat the yolks of the    
eggs and stir in1 and cook one minute1  
and  then cool4  ,beat the whites of the

 eggs and fold in1 and bake  half an    
hour1 or a little more1 in a deep1      
buttered baking-dish4   ,you must serve 
this immediately1 or it will fall4      
,cold ,meats    ,of course1 like other  
people1 ,margaret's mother often had    
cold meat  for luncheon or supper1 and  
one of the things her cook-book told    
her was how to make it look nice when it
 came on the table4    ,always trim off 
all bits of skin and ragged pieces from 
the meat1  and remove the cold fat1     
except on ham1 and then you must trim it
  to a rather narrow edge4  ,if you have
 a rather small dish for a  large       
family1 put slices of hard boiled eggs  
around the edge1  or make devilled eggs1
 and put those around in halves4        
,sometimes  you can cut lettuce in very 
narrow ribbons by holding several leaves
  in your hand at once1 folding them    
lengthwise1 and using a pair  of        
scissors4  ,sometimes a dozen pimolas   
may be sliced across and  put about the 
meat1 especially if it is cold chicken  

or turkey4   ,always use parsley with   
meat1 cold or hot4  ,saratoga potatoes  
make  a good border for lamb or roast   
beef1 and cold peas mixed with          
mayonnaise are always delicious with    
either chicken or lamb4   ,if only the  
dish looks pretty1 it is almost certain 
to taste well4      ,sliced ,meat with  
,gravy    ,when there are a few slices  
left from a roast1 put them in a        
frying-pan with some of the gravy left  
also1 and heat2 serve with  parsley     
around4    ,if there is not gravy1 take 
a little boiling water1 add a little    
salt1 pepper1 and half-teaspoonful of   
minced onion1 and as much  chopped      
parsley4  ,lay in the meat in the       
frying-pan1 cover1 and  let it simmer1  
turning occasionally4  ,a few drops of  
,kitchen ,bouquet  will improve this2 it
 is a brown sauce which comes in small  
bottles4      ,some of the things       
,margaret made for breakfast she made   
for lunch  or supper1 too1 such as      
frizzled beef1 and scalloped eggs and   

omelettes4  ,she had some vegetables    
besides1 such as--    ,baked ,tomatoes  
#f large tomatoes4  #a cup bread-crumbs4
  #a_/b teaspoonful of salt4  #a        
tablespoonful of butter4  #a slice of   
onion4    ,put the butter in the        
frying-pan1 and when it bubbles put in  
the  bread-crumbs1 the salt and onion1  
with a dusting of pepper1 and  stir till
 the crumbs are a little brown and the  
onion is all cooked2  then take out the 
onion and throw it away4  ,wipe the     
tomatoes with  a clean wet cloth1 and   
cut out the stem and a round hole or    
little  well in the middle2 fill this   
with the crumbs1 piling them up well  on
 top2 put them in a baking-dish and     
stand them in a hot oven2  mix a cup of 
hot water with a tablespoonful of       
butter1 and every  little while take out
 the baking-dish and wet the tomatoes on
 top4  ,cook them about half an hour1 or
 till the skins get wrinkled all over4  
,serve them in the dish they are cooked 
in1 if you like1 or put each  one on a  

small plate1 pour some of the juice in  
the baking-dish  over it1 and stick a   
sprig of parsley in the top4            
,stuffed ,potatoes    ,wash six large   
potatoes and scrub them with a little   
brush1 till  they are a nice clean light
 brown1 and bake them for half an hour  
in a hot oven2 or1 if they are quite    
large1 bake them till they are  soft and
 puffy4  ,cut off one end from each and 
take out the inside  with a teaspoon1   
holding the potato in a towel as you do 
so1 for  it will be very hot4  ,mix well
 this potato with two tablespoonfuls  of
 rich milk or cream1 a half-teaspoonful 
of salt and just as much  butter1 and   
put this back into the shells4  ,stand  
the potatoes side by  side in a pan     
close together1 the open ends up1 till  
they are browned4        ,,salads       
,the ,other ,aunt said ,margaret could  
never1 never make salads1  but her      
mother said they were the easiest thing 
of all to learn1  so she did put them in
 just the same2 she bought a tin of     

olive oil  from the ,italian grocery1   
because it was better and cheaper than  
bottled oil1 and she gave ,margaret one 
important direction1  ,when you make    
salads1 always have everything very     
cold1''  and after that the rules were  
easy to follow1 and the salads  were as 
nice as could be4      ,french ,dressing
    #c tablespoonfuls of oil4  #a_/b    
teaspoonful lemon juice or vinegar4     
#a_/b teaspoonful of salt4  #c shakes of
 pepper4    ,stir together till all is  
well mixed4    ,many people prefer this 
dressing without pepper and with a      
saltspoonful of sugar in its place2 you 
can try it both ways4      ,tomato and  
,lettuce ,salad    ,peel four tomatoes2 
you can do this most easily by pouring  
boiling  water over them and skinning   
them when they wrinkle1 but you must    
drain off all the water afterward1 and  
let them get firm in the  ice-box2 wash 
the lettuce and gently pat it dry with a
 clean cloth2  slice the tomatoes thin1 
pour off the juice1 and arrange four    

slices on each plate of lettuce1 or mix 
them together in the  large bowl1 and   
pour the dressing over4      ,egg ,salad
    ,cut up six hard-boiled eggs into   
quarters1 lay them on  lettuce1 and pour
 the dressing over4  ,or pass a dish of 
them with cold meat4      ,fish ,salad  
,pick up cold fish and pour the dressing
 over it1 and put two sliced            
hard-boiled eggs around it2 a few tips  
of celery1 nice white ones1  are pretty 
around the whole4      ,cauliflower     
,salad    ,take cold boiled cauliflower 
and pick it up into nice pieces2  pour  
the dressing over1 and put on the ice   
till you need it4      ,string ,bean    
,salad    ,take cold string beans1      
either the green ones or the yellow1    
pour  the dressing over1 put on ice1 and
 serve on lettuce4  ,any cold           
vegetables can be used besides these1   
especially asparagus1  while lettuce    
alone is best of all4      ,pineapple   
,salad    ,put large bits of picked-up  
pineapple on white lettuce1 and pour    

the dressing over4      ,orange or      
,grapefruit ,salad    ,peel three       
oranges or one grapefruit1 and scrape   
off all the white  lining of the skin4  
,divide it into sections1 or quarters1''
 and  with the scissors cut off the thin
 edge2 turn down the transparent  sides 
and cut these off1 too1 scraping the    
pulp carefully1 so as  not to waste it4 
,take out all the seeds2 lay the pieces 
on lettuce1  and pour the dressing over4
  ,white grapes1 cut in halves1 with the
  seeds taken out1 are nice mixed with  
this1 and pineapple1 grapes1  and       
oranges1 with a little banana1 are      
delicious4      ,mayonnaise    ,yolk of 
#a egg4  #a_/b cup of olive-oil4  #a    
tablespoonful of lemon juice or vinegar4
  #a_/b teaspoonful of salt4  ,pinch of 
red pepper4    ,put the yolk of the egg 
into a very cold bowl2 it is better to  
put  the bowl1 the egg1 the oil1 and the
 beater all on the ice a half-hour      
before you need them1 for then the      
mayonnaise comes quicker4   ,with a     

,dover egg-beater beat till the yolk is 
very light indeed2  then have some one  
else begin to put in the oil1 one drop  
at a time1  till the mayonnaise becomes 
so thick it is difficult to turn the    
beater2 then put in a drop or two of    
lemon or vinegar1 and this  will thin it
 so you can use the oil again2 keep on  
doing this till  you have nearly a cup  
of the dressing2 if you need more oil   
than  the rule calls for1 use it1 and   
toward the last add it two or three     
drops at a time4  ,when you have enough1
 and it is stiff enough1  put in the    
pepper and salt and it is done4  ,never 
use mustard  except with lobster1 as    
this will spoil the taste4  ,some       
salads1  especially fruit and vegetable1
 need very thick mayonnaise1 and  then  
it is better to make it with lemon      
juice1 while a fish salad1  or one to   
use with meats1 may be thinner1 and then
 the vinegar  will do2 the lemon juice  
makes it thick4  ,always taste it before
  using it1 to see if it is just right1 

and1 if not1 put in more salt1  or      
whatever it needs4  ,you will soon      
learn4  ,most people think  mayonnaise  
is very difficult to make1 but1 really1 
it is as easy as  baking potatoes1 after
 you have once learned how4  ,every     
salad  given before is just as nice with
 mayonnaise as with ,french dressing1   
and you can try each one both ways2 then
 there are these1 which  are better with
 mayonnaise4      ,chicken ,salad    #a 
cup of chicken cut in large bits4  #a_/b
 cup of celery1 cut up and then dried4  
#b hard-boiled eggs1 cut into good-sized
 pieces4  #f olives1 stoned and cut up4 
#a_/b cup mayonnaise4    ,mix all very  
lightly together1 as stirring will make 
the salad mussy2  put on lettuce4       
,lobster ,salad    #a cup of lobster1   
cut in large bits4  #b hard-boiled eggs1
 cut in pieces4  #a_/b teaspoonful of   
dry mustard1 stirred in4  #a_/b cup of  
mayonnaise4      ,mix and put on        
lettuce4      ,celery ,salad    #b heads
 of celery4  #c hard-boiled eggs 7or    

else  #a cup of ,english walnuts74      
#a_/b cup very stiff mayonnaise4        
,wash1 wipe1 and cut the celery into    
pieces as large as the first  joint of  
your little finger1 and then rub it in a
 clean towel till  it is as dry as can  
be4  ,cut up the eggs1 sprinkle all with
 salt1  and add the mayonnaise and lay  
on lettuce4  ,or mix the celery and  the
 walnuts and mayonnaise2 either salad is
 nice4      ,celery and ,apple ,salad   
#b sweet apples4  #a head of celery4    
#a_/b cup of ,english walnuts1 broken   
up4  #a_/b cup mayonnaise4    ,peel the 
apples and cut into very small bits2    
chop the celery  and press in a towel2  
chop or break up the walnuts1 but save  
two halves for each person besides the  
half-cupful you put in  the salad4  ,mix
 all together1 lay on white hearts of   
lettuce  on plates1 and then put the    
walnuts on top1 two on each plate4      
,cabbage ,salad    #a_/b a small        
cabbage4  #a cup very stiff mayonnaise4 
#a teaspoonful celery-seed4    ,cut the 

cabbage in four pieces and cut out the  
hard core2 slice  the rest very fine on 
the cutter you use for ,saratoga        
potatoes2  mix with the mayonnaise and  
put in the salad-dish2 sprinkle over    
with celery-seed1 when you wish it to be
 very nice1 but it will do  without this
 last touch4      ,cabbage ,salad in    
,green ,peppers    ,wipe green peppers  
and cut off the small end of each4      
,take out  the seed and the stem2 fill  
each pepper with the cabbage salad1     
letting it stand out at the top2 put    
each one on a plate on a  leaf of       
lettuce4      ,stuffed ,tomato ,salad   
#a cup of cut-up celery4  #a_/b cup of  
,english walnuts4  #f small1 round      
tomatoes4  #a_/b cup of mayonnaise4     
,peel the tomatoes and scoop out as much
 of the inside as you can1  after       
cutting a round hole in the stem end2   
make a salad with the  celery1 the      
cut-up walnuts1 and the mayonnaise1 and 
fill the tomatoes1  letting it stand up 
well on top4  ,serve on plates1 each one

 on a  leaf of lettuce4                 
,potato ,salad    #c cold boiled        
potatoes4  #c hard-boiled eggs4  #a_/b  
cup ,english walnuts4  #ab olives4      
,break up the walnuts1 saving a dozen   
halves unbroken4  ,cut the  potatoes and
 eggs into bits of even size1 as large  
as the tip  of your finger2 stone the   
olives and cut them up1 too2 mix them   
together in a bowl1 but do not stir them
 much1 or you will break  the potatoes2 
sprinkle well with ,french dressing1 and
 put on the ice2  when it is lunch or   
supper time1 mix quickly1 only once1    
with  stiff mayonnaise1 and put on      
lettuce2 this is a delicious salad  to  
have with cold meats4        ,margaret's
 mother liked to have gingerbread or    
cookies for lunch  often1 so those      
things came next in the cook-book4      
,gingerbread    #a cup molasses4  #a    
egg4  #a teaspoonful of soda4  #a       
teaspoonful of ginger4  #a tablespoonful
 melted butter4  #a_/b cup of milk4  #b 
cups of flour4    ,beat the eggs without

 separating1 but very light2 put the    
soda  into the molasses1 put them in the
 milk1 with the ginger and  butter1 then
 one cup of flour1 measure in a         
medium-sized cup  and only level1 then  
the egg1 and last the rest of the flour4
   ,bake in a buttered biscuit-tin4     
,for a change1 sometimes add a          
teaspoonful of cloves and cinnamon1     
mixed1 to this1 and a cup of  chopped   
almonds4  ,or1 when the gingerbread is  
ready for the oven  drop over halves of 
almonds4      ,soft ,gingerbread1 to ,be
 ,eaten ,hot    #a cup of molasses4     
#a_/b cup boiling water4  #a_/d cup     
melted butter4  #a #a_/b cups flour4    
#c_/d teaspoonful soda4  #a teaspoonful 
ginger4  #a_/b teaspoonful salt4    ,put
 the soda in the molasses and beat it   
well in a good-sized bowl1  then put in 
the melted butter1 ginger1 salt1 and    
flour1 and beat  again1 and add last the
 water1 very hot indeed4  ,have a       
buttered  tin ready1 and put it at once 
in the oven2 when half-baked1 it is     

well to put a piece of paper over it1 as
 all gingerbread burns easily4    ,you  
can add cloves and cinnamon to this     
rule1 and sometimes you  can make it and
 serve it hot as a pudding1 with a sauce
 of sugar  and water1 thickened and     
flavored4      ,ginger ,cookies    #a_/b
 cup butter4  #a cup molasses4  #a_/b   
cup brown sugar4  #a teaspoonful ginger4
  #a tablespoonful mixed cinnamon and   
cloves4  #a teaspoonful soda1 dissolved 
in a tablespoonful of water4  ,flour    
enough to make it so stiff you cannot   
stir it with a spoon4    ,melt the      
molasses and butter together on the     
stove1 and then take  the saucepan off  
and add the rest of the things in the   
recipe1  and turn the dough out on a    
floured board and roll it very thin1    
and cut in circles with a               
biscuit-cutter4  ,put a little flour on 
the  bottom of four shallow pans1 lift  
the cookies with the cake-turner  and   
lay them in1 and put them in the oven4  
,they will bake very  quickly1 so you   

must watch them4  ,when you want these  
to be extra  nice1 put a teaspoonful of 
mixed cinnamon and cloves in them and   
sprinkle the tops with sugar4           
,grandmother's ,sugar ,cookies    #a cup
 of butter4  #b cups of sugar4  #b eggs4
  #a cup of milk4  #b teaspoonfuls of   
baking-powder4  #a_/b teaspoonful of    
vanilla4  ,flour enough to roll out     
easily4    ,rub the butter and sugar to 
a cream2 put in the milk1 then the eggs 
beaten together lightly1 then two cups  
of flour1 into which you  have sifted   
the baking-powder2 then the vanilla4    
,take a bit of this  and put it on the  
floured board and see if it rolls out   
easily1''  and1 if it does not1 but is  
soft and sticky1 put in a handful  more 
of flour4  ,these cookies must not be   
any stiffer than you  can help1 or they 
will not be good1 so try not to use any 
more  flour than you must4        ,they 
usually had tea for luncheon or supper  
at ,margaret's house1  but sometimes    
they had chocolate instead1 so these    

things came next  in the cook-book4     
,tea    #a_/b teaspoonful of black tea  
for each person4  #a_/b teaspoonful for 
the pot4  ,boiling water4    ,fill the  
kettle half-full of fresh1 cold water1  
because you cannot  make good tea with  
water which has been once heated4  ,when
 it is  very hot1 fill the china teapot 
and put it where it will keep warm4     
,when the water boils very hard1 empty  
out the teapot1 put in the tea1  and put
 on the boiling water2 do not stand it  
on the stove1 as too  many people do1   
but send it right to the table2 it will 
be ready  as soon as it is time to pour 
it--about three minutes4  ,if you are   
making tea for only one person1 you will
 need a teaspoonful of tea1  as you will
 see by the rule1 and two small cups of 
water will be  enough4  ,if for more1   
put in a half-teaspoonful for each      
person1  and one cup of water more4     
,iced ,tea    ,put in a deep pitcher one
 teaspoonful of dry tea for each person 
and two over4  ,pour on a cup of boiling

 water for each person1  and cover the  
pitcher and let it stand five minutes4  
,then stir  well1 strain and pour while 
still hot on large pieces of ice4   ,put
 in a glass pitcher and serve a bowl of 
cracked ice1 a lemon1  sliced thin1 and 
a bowl of powdered sugar with it4  ,pour
 it into  glasses instead of cups4      
,lemonade    ,sometimes in the afternoon
 ,margaret's aunts had tea and cakes  or
 wafers1 and in summer they often had   
iced tea or lemonade4   ,this is the way
 ,margaret made lemonade3    ,squeeze   
four lemons1 and add ten teaspoonfuls of
 powdered sugar2  stir till it          
dissolves4  ,add six glasses of water1  
and strain4   ,pour in a glass pitcher1 
and serve with glasses filled half-full 
of cracked ice4  ,if you want this very 
nice1 put a little shredded  pineapple  
with the lemons4  ,sometimes the juice  
of red raspberries  is liked1 also4     
,lemonade with ,grape-juice    ,make the
 lemonade as before1 and add half as    
much bottled  grape-juice1 but do not   

put in any other fruit4  ,serve with    
plenty of ice1 in small glasses4        
,chocolate    #b cups boiling water4  #b
 cups of boiling milk4  #d teaspoonfuls 
grated chocolate4  #d teaspoonfuls of   
sugar4    ,scrape the chocolate off the 
bar1 mix it with the boiling water1  and
 stir till it dissolves2 mix the milk   
and sugar in them and  boil for one     
minute4  ,if you wish to have it nicer1 
put a small  teaspoonful of vanilla in  
the chocolate-pot1 and pour the hot     
chocolate in on it when it is done1 and 
have a little bowl of  whipped cream to 
send to the table with it1 so that one  
spoonful  may be put on top of each cup4
      ,cocoa    #f teaspoonfuls of      
cocoa4  #a #a_/b cups of boiling water4 
#a #a_/b cups of boiling milk4  #a      
tablespoonful powdered sugar4    ,put   
the cocoa into the boiling water and    
stir till it dissolves1  then put in the
 boiling milk and boil hard two minutes1
 stirring  it all the time2 take from   
the fire and put in the sugar and stir  

again4  ,if you like it quite sweet1 you
 may have to use more sugar4            
,,part ,,iii4    ,,the ,,things         
,,margaret ,,made ,,for ,,dinner        
,at first1 of course1  ,margaret could  
not get dinner all alone2  indeed1 it   
took her almost a year to learn how to  
cook everything  needed1--soup1         
vegetables1 meat1 salad1 and dessert2   
but at  first she helped ,bridget1 and  
each day she cooked something4  ,then   
she began to arrange very easy dinners  
when ,bridget was out1  such as cream   
soup1 beefsteak or veal cutlet1 with    
potatoes and  one vegetable1 and a plain
 lettuce salad1 with a cold dessert     
made in the morning4  ,the first time   
she really did every single  thing      
alone1 ,margaret's father gave her a    
dollar2 he said it was  a tip'' for the 
best dinner he ever ate4        ,,soups 
,the soups in the little cook-book began
 with those made of  milk and           
vegetables1 because they were so easy to
 make1 and1  when one was learned1 all  

were made in the same way4  ,first      
there was--      ,the ,general ,rule    
#a pint of fresh vegetable1 cut up in   
small pieces1 or one can4  #a pint of   
boiling water4  #a pint of hot milk4  #a
 tablespoonful of flour4  #a            
tablespoonful of butter4  #a_/b         
teaspoonful of salt4  #c shakes of      
pepper4    ,after the vegetable is      
washed and cut in very small pieces1    
put it in the pint of water and cook it 
for twenty minutes4  ,or1 if you use a  
canned vegetable1 cook it ten minutes4  
,while it is cooking1 make the rule for 
white sauce as before3  ,melt one       
tablespoonful of butter1 and when it    
bubbles put in  one tablespoonful of    
flour1 with the salt and pepper2 shake  
well1 and rub till smooth and thick with
 the hot milk4  ,take  the vegetable    
from the fire and press it through the  
wire sieve1  letting the water go       
through1 too2 mix with the sauce and    
strain  again1 and it is done4          
,almost all soups are better for one    

very thin slice of onion  cooked with   
the vegetable4  ,when you want a cream  
soup very nice  indeed1 whip a cup of   
cream and put in the hot soup-tureen1   
and  pour the soup in on it1 beating it 
a little1 till it is all foamy4         
,cream of ,corn    #a pint of fresh     
grated corn1 or one can4  #a pint of    
water4  #a pint of hot milk4  #a        
tablespoonful of flour4  #a             
tablespoonful of butter4  #a_/b         
teaspoonful of salt4  #c shakes of      
pepper4  #a thin slice of onion4        
,cook the corn with the water2 make the 
white sauce with the milk2  strain the  
corn and water through the sieve1       
pressing well1  and add the milk and    
strain again4      ,cream of ,green     
,peas    #a pint of peas1 or one can4   
,milk1 water1 and seasoning1 as before2 
mix by the general rule4    ,in         
winter-time you can make a nice soup by 
taking dried peas1  soaking them        
overnight1 and using them as you would  
fresh4    ,all pea soup should have     

dropped in it just before serving  what 
are called croutons2 that is1 small1    
even cubes of bread  toasted to a nice  
brown in the oven1 or put in a          
frying-pan  with a tiny bit of butter1  
and browned4      ,cream of ,lima ,beans
    #a pint of fresh or canned beans1 or
 those which have been soaked4    ,use  
milk1 water1 thickening1 and seasoning  
as before4  ,add a slice  of onion1 as  
these beans have little taste1 and beat 
the yolk of  an egg and stir in quickly1
 after you have taken the soup from  the
 fire1 just before you strain it for the
 second time4      ,cream of ,potato    
,this is one of the best and most       
delicate soups4    #e freshly boiled    
potatoes4  #a slice of onion4  #a quart 
of hot milk4  #a small teaspoonful of   
salt4  #a teaspoonful chopped parsley4  
,this soup has no water in it1 because  
that which has had potatoes  boiled in  
it is always spoiled for anything else  
and must always  be thrown away4  ,this 
is why you must take a quart of milk    

instead  of a pint4  ,there is no       
thickening in the soup1 because the     
potatoes  will thicken it themselves4   
,put the parsley in at the very last1   
after the soup is in the tureen4    ,the
 yolk of an egg beaten and put in before
 the second straining  is nice sometimes
 in this soup1 but not necessary4       
,cream of ,almonds    ,this was what    
,margaret called a ,dinner-party ,soup1 
because it  seemed almost too good for  
every day1 but1 as her mother explained1
  almonds cost no more than canned      
tomatoes or peas1 and the family  can   
have the soup as well as guests1        
provided one has plenty of cream4    #a 
cup of chopped almonds4  #a quart of    
thin cream4  ,small half-teaspoonful of 
salt4    ,get ten cents' worth of       
,jordan almonds1 and put them in boiling
  water for one minute2 then pour off   
the water and put on cold1  till they   
are well chilled4  ,turn this off1 and  
push the almonds  out of their skins1   
one by one4 ,if they stick1 it is       

because they  were not in the hot water 
long enough1 and you must put them back 
into it1 and then into the cold4  ,chop 
them while the cream heats  in the      
double boiler1 and then put them in with
 the salt1 and  simmer ten minutes and  
then strain4    ,this soup is especially
 delicious if whipped cream is either   
mixed  with it at the end1 or served on 
top4    ,you can also make good almond  
soup by using the regular rule2  cooking
 the chopped nuts in a pint of water1   
adding the thickened  pint of milk and  
seasoning1 and straining twice4  ,then1 
after it  is in the tureen1 you must put
 in the egg-beater and whip well1  to   
make it light4      ,cream of ,spinach  
#a pint cold cooked spinach4  #a quart  
of milk4    ,heat the spinach1 using a  
little of the quart of milk with it1    
and press through the sieve2 thicken the
 rest of the milk1 and  the seasoning1  
and strain again4  ,it is better to use 
cayenne  pepper instead of black with   
spinach4      ,cream of ,tomato ,soup1  

,called ,tomato ,bisque4    #d large    
tomatoes1 cut up1 or #a_/b can1 with    
#a_/b cup of water4  #b slices of onion4
  #b sprigs of parsley4  #a teaspoonful 
of sugar4  #a_/b teaspoonful salt4      
#a_/d teaspoonful soda4  #a quart of    
milk4  #a tablespoonful butter4  #a     
tablespoonful flour4    ,cook the       
tomatoes with the onion1 parsley1 sugar1
 and salt for  twenty minutes4  ,mix in 
the soda and stir well2 the soda        
prevents the  milk from curdling4  ,make
 the milk and flour and butter into     
white  sauce as usual2 strain the       
tomato1 mix the two1 and strain again4  
,sometimes add a stalk of celery to the 
other seasoning as it cooks4      ,cream
 of ,clams    #a dozen hard clams1 or   
one bunch of soft ones4  #a quart of    
rich milk4  #a tablespoonful butter4  #a
 tablespoonful flour4  #c shakes of     
pepper4    ,chop the clams and drain off
 the juice and add as much water2  cook 
till the scum rises1 and skim this off4 
,drop in the clams  and cook three      

minutes4  ,heat the milk and thicken as 
usual2  put in the clams and juice1 cook
 for one minute1 and strain4    ,notice 
that there is no salt in this soup4  ,a 
cup of cream1  whipped1 either put on   
top or stirred in1 is very nice4        
,oyster ,soup    #a pint oysters4  #a_/b
 pint water4  #a quart rich milk4  #a_/b
 teaspoonful salt4    ,drain off the    
oyster juice1 add the water1 boil it for
 one minute1  and skim it well4  ,heat  
the milk and mix it with this2 drop in  
the  oysters and cook one minute1 or    
till the edges begin to curl1 and it  is
 done4  ,this soup is not thickened at  
all2 but if you like you may  add two   
tablespoonfuls of finely powdered and   
sifted cracker-crumbs4      ,meat ,soup 
or ,bouillon ,made from ,extract        
,this ,margaret made from beef extract1 
before she learned to use  the fresh    
beef4    #b teaspoonfuls of extract1 or 
#b capsules4  #a quart of boiling water4
  #a_/b an onion1 sliced4  #a stalk of  
celery4  #a_/b teaspoonful salt4  #b    

shakes of pepper4  #b sprays of parsley4
    ,simmer this for twenty minutes1    
strain1 and pour over six thin  slices  
of lemon1 one for each plate4  ,serve   
with hot crackers4      ,cream ,bouillon
    ,make this same soup1 and pour it   
over a half-pint of thick cream1  well  
whipped4  ,do not put any lemon in it4  
,serve with hot crackers4      ,meat    
,soups    ,you can make meat soup1 or   
stock1 out of almost any kind of meat1  
cooked or raw1 with bones or without4   
,many cooks never buy fresh  meat for   
it1 and others think they must always   
have it4  ,it is best  to learn both    
ways4      ,plain ,meat ,soup    #a shin
 of beef4  #e quarts of water4  #a small
 tablespoonful of salt4  #a head celery1
 cut up4  #a onion4  #a carrot4  #a     
turnip4  #a sprig of parsley4  #b       
bay-leaves4  #f whole cloves4    ,wipe  
the meat and cut off all the bone4  ,put
 the bone in a clean  kettle first1 and 
then the meat on top1 and pour in the   
water2  cover1 and let this stand on the

 back of the stove an hour1  then draw  
it forward and let it cook4  ,this will 
bring scum on  the water in half an     
hour1 and you must carefully pour in a  
cup  of cold water and skim off         
everything which rises to the top4      
,cover the kettle tightly1 and cook very
 slowly indeed for four  hours2 then put
 in the cut up vegetables and cook one  
hour more1  always just simmering1 not  
boiling hard4  ,then it is done1 and    
you can put in the salt1 and strain the 
soup first through a  heavy wire sieve1 
and then through a flannel bag1 and set 
it  away to get cold1 and you will have 
a strong1 clear1 delicious  stock1 which
 you can put many things in to have     
variety4      ,clear ,vegetable ,soup   
,slice one carrot1 turnip1 and one      
potato1 and cut them either  into small1
 even strips1 or into tiny cubes1 or    
take a vegetable  cutter and cut out    
fancy shapes4  ,simmer them about twenty
 minutes4   ,meanwhile1 take a pint of  
soup stock and a cup of water and heat  

them4  ,sprinkle a little salt over the 
vegetables and drain them2  put them in 
the soup-tureen and pour the hot soup   
over4      ,split ,pea ,soup    #a pint 
split peas4  #a #a_/b quarts of boiling 
water4  #a quart of soup stock4  #a     
small teaspoonful of salt4  #c shakes of
 pepper4    ,wash the peas in cold water
 and throw away those which float1  as  
they are bad4  ,soak them overnight1 and
 in the morning pour  away the water on 
them and cover them with a quart of the 
boiling  water in the rule1 and cook an 
hour and a half4  ,put in the rest  of  
the water and the stock1 and press the  
whole through a sieve1  and1 after      
washing and wiping the kettle1 put the  
soup back to heat1  adding the salt and 
pepper4      ,tomato ,soup    #a can    
tomatoes1 or #a quart of fresh stewed   
ones4  #a pint of stock4  7,you can use 
water instead in this soup1  if         
necessary47  #a_/d teaspoonful soda4  #a
 tablespoonful of butter4  #b           
tablespoonfuls of flour4  #a teaspoonful

 of sugar4  #a small onion1 cut up4  #a 
sprig of parsley4  #a bay-leaf4  #a     
small teaspoonful of salt4  #c shakes of
 pepper4    ,put the tomatoes into a    
saucepan with the parsley1 onion1       
bay-leaf1  and stock1 or water1 and cook
 fifteen minutes1 and then strain       
through a sieve4  ,wash the saucepan and
 put the tomatoes back in it1  and put  
on to boil again2 melt the butter1 rub  
smooth with the flour1  and put into the
 soup while it boils1 and stir till it  
is perfectly  smooth4  ,then add the    
sugar1 salt1 and pepper and soda1 and   
strain  into the hot tureen4  ,serve    
croutons with this soup4      ,soup     
,made with ,cooked ,meats    ,put all   
the bones1 bits of meat1 and vegetables 
which are in the  refrigerator into one 
large kettle on the back of the fire1   
and simmer all day in enough boiling    
water to cover it all1  adding more     
water as this cooks away4  ,skim        
carefully from time  to time4  ,if there
 are not many vegetables to go in1 put  

parsley  and onion in their place4  ,at 
night strain through the sieve1  then   
through the flannel1 and cool4    ,this 
stock is never clear as is that made    
from fresh meat1  but it is almost as   
good for thick soups1 such as pea1 or   
tomato4      ,chicken or ,turkey ,soup  
,break up the bones and cover with cold 
water2 add a slice of onion1  a         
bay-leaf1 and a sprig of parsley1 and   
cook all day1 adding water  when        
necessary1 and skimming4  ,cool1 take   
off the grease1  heat again1 and strain4
  ,serve with small1 even squares of    
chicken meat in it1 or a little cooked  
rice and salt4  ,many people  like a    
small pinch of cinnamon in turkey soup4 
,,vegetables      ,mashed ,potatoes     
#f large potatoes4  #a_/b cup hot milk4 
,butter the size of a hickory-nut4  #c  
teaspoonfuls salt4  #c shakes of pepper4
    ,peel and boil the potatoes till    
tender2 then turn off the water  and    
stand them on the back of the stove with
 a cover half over them1  where they    

will keep hot while they get dry and    
floury1 but do not  let them burn2 shake
 the saucepan every little while4  ,heat
 the  milk with the butter1 salt1 and   
pepper in it2 mash the potatoes well1   
either with the wooden potato-masher or 
with a wire one1 and put  in the milk   
little by little4  ,when they are all   
free from lumps1  put them through the  
potato-ricer1 or pile them lightly in   
the tureen  as they are4  ,do not smooth
 them over the top4      ,sweet         
,potatoes    ,if they are large1 scrub  
them well and bake in a hot oven for    
about forty minutes4  ,if they are      
small1 make them into--      ,creamed   
,sweet ,potatoes    ,boil the potatoes1 
skin them1 and cut them up in small     
slices4   ,make a cup of cream sauce1   
mix with them1 and put them in the oven 
for half an hour4      ,scalloped ,sweet
 ,potatoes    ,boil six potatoes in     
well-salted water till they are tender2 
skin them1  slice them thin1 and put a  
layer of them in a buttered baking-dish2

  sprinkle with brown sugar1 and put on 
more potatoes and more sugar  till the  
dish is full4  ,bake for three-quarters 
of an hour4      ,beets    ,wash the    
beets but do not peel them4  ,boil them 
gently for  three-quarters of an hour1  
or till they can be pierced easily  with
 a straw4  ,then skin them and slice in 
a hot dish1 dusting  each layer with a  
little salt1 pepper1 and melted butter4 
,those  which are left over may have a  
little vinegar poured over them1  to    
make them into pickles for luncheon4    
,once ,margaret made something very nice
 by a recipe her ,pretty ,aunt  put in  
her book4  ,it was called--             
,stuffed ,beets    #a can ,french peas4 
#f medium-sized beets4    ,boil the     
beets as before and skin them1 but leave
 them whole4   ,heat the peas after the 
juice has been turned off1 and season   
them with salt and pepper4  ,cut off the
 stem end of each beet so  it will stand
 steadily1 and scoop a round place in   
the other end2  sprinkle each beet with 

salt and pepper1 and put a tiny bit of  
butter down in this little well1 and    
then fill it high with the  peas it will
 hold4      ,creamed ,cabbage    #a     
small cabbage4  #a cup cream sauce4     
,take off the outside leaves of the     
cabbage2 cut it up in four  pieces1 and 
cut out the hard core and lay it in     
cold1 salted water  for half an hour4   
,then wipe it dry and slice it1 not too 
fine1  and put it in a saucepan2 cover  
it with boiling water with a            
teaspoonful of salt in it1 and boil hard
 for fifteen minutes  without any cover4
  ,while it is cooking1 make a cup of   
cream sauce4   ,take up the cabbage1    
press it in the colander with a plate   
till  all the water is out2 put it in a 
hot covered dish1 sprinkle well  with   
salt1 and pour the cream sauce over4    
,this will not have any  unpleasant odor
 in cooking1 and it will be so tender   
and easy  to digest that even a little  
girl may have two helpings4    ,if you  
like it to look green1 put a tiny bit of

 soda in the water  when you cook it4   
,lima ,beans    ,shell them and cook    
like peas2 pour over them a half-cup of 
cream sauce1 if you like this better    
than having them dry4      ,peas        
,shell them and drop them into a        
saucepan of boiling water1  into which  
you have put a teaspoonful of salt and  
one of sugar4   ,boil them till they are
 tender1 from fifteen minutes1 if they  
are  fresh from the garden1 to half an  
hour or more1 if they have stood  in the
 grocer's for a day or two4  ,when they 
are done they will  have little dents in
 their sides1 and you can easily mash   
two or  three with a fork on a plate4   
,then drain off the water1 put in  three
 shakes of pepper1 more salt if they do 
not taste just right1  and a piece of   
butter the size of a hickory-nut1 and   
shake them  till the butter melts2 serve
 in a hot covered dish4      ,string    
,beans    ,pull off the strings and cut 
off the ends2 hold three or four beans  
in your hand and cut them into long1    

very narrow strips1 not into  square    
pieces4  ,then cook them exactly as you 
did the peas4      ,stewed ,tomatoes    
#f large tomatoes4  #a teaspoonful of   
salt4  #a teaspoonful of sugar4  #a     
pinch soda4  #c shakes of pepper4       
,butter as large as an ,english walnut4 
,peel and cut the tomatoes up small1    
saving the juice2 put together  in a    
saucepan with the seasoning1 the soda   
mixed in a teaspoonful  of water before 
it is put in4  ,simmer twenty minutes1  
stirring  till it is smooth1 and last   
put in half a cup of bread or cracker   
crumbs1 or a cup of toast1 cut into     
small bits4  ,serve in a hot1  covered  
dish4      ,asparagus    ,untie the     
bunch1 scrape the stalks clean1 and put 
it in cold water  for half an hour4     
,tie the bunch again1 and cut enough off
 the  white ends to make all the pieces 
the same length4  ,stand them  in       
boiling water in a porcelain kettle1 and
 cook gently for about  twenty minutes4 
,lay on a platter on squares of buttered

 toast1  and pour over the toast and the
 tips of the asparagus a cup of  cream  
sauce4  ,or do not put it on toast1 but 
pour melted butter  over the tips after 
it is on the platter4  ,to make it      
delicious1  mix the juice of a lemon    
with the butter4    ,sometimes put a    
little grated cheese on the ends last of
 all4      ,onions    ,peel off the     
outside skin and cook them in boiling1  
salted water  till they are tender2     
drain them1 put them in a baking-dish1  
and  pour over them a tablespoonful of  
melted butter1 three shakes  of pepper1 
and a sprinkling of salt1 and put in the
 oven and brown  a very little4  ,or1   
cover them with a cup of white sauce    
instead  of the melted butter1 and      
sprinkle with salt and pepper1 but do   
not  put in the oven4      ,corn        
,strip off the husks and silk1 and put  
in a kettle of boiling water  and boil  
hard for fifteen minutes2 do not salt   
the water1 as salt  makes corn tough4   
,put a napkin on a platter with one end 

hanging  over the end2 lay the corn on  
and fold the end of the napkin over  to 
keep it warm4      ,canned ,corn        
,turn the corn into the colander and    
pour water through it a moment4   ,heat 
a cup of milk with a tablespoonful of   
butter1 a teaspoonful  of salt1 and     
three shakes of pepper1 and mix with the
 corn and  cook for two minutes4  ,or1  
put in a buttered baking-dish and brown 
in the oven4  ,many people never wash   
corn2 it is better to do so4            
,sometimes ,margaret had boiled rice for
 dinner in place of potatoes1  and then 
she looked back at the recipe she used  
when she cooked  it for breakfast1 and  
made it in just the same way4  ,very    
often  in winter she had--              
,macaroni    #f long pieces of macaroni4
  #a cup white sauce4  #a_/b pound of   
cheese4  ,paprika and salt4    ,break up
 the macaroni into small pieces1 and    
boil fifteen minutes  in salted water1  
shaking the dish often4  ,pour off the  
water and  hold the dish under the      

cold-water faucet until all the paste is
  washed off the outside of the         
macaroni1 which will take only a  minute
 if you turn it over once or twice4     
,butter a baking-dish1  put in a layer  
of macaroni1 a good sprinkle of salt1   
then a very  little white sauce1 and a  
layer of grated cheese1 sprinkled over  
with a tiny dusting of paprika1 or sweet
 red pepper1 if you have it2  only use a
 tiny bit4  ,then cover with a thin     
layer of white sauce1  and so on till   
the dish is full1 with the last layer of
 white sauce  covered with an extra     
thick one of cheese4  ,bake till brown4 
,margaret's mother got this rule in     
,paris1 and she though it  a very nice  
one4      ,after the soup1 meat1 and    
vegetables at dinner came the salad2    
for this ,margaret almost always had    
lettuce1 with ,french dressing1  as     
mayonnaise seemed too heavy for dinner4 
,sometimes she had nice  watercress2    
once in a long time she had celery with 
mayonnaise4        ,,desserts           

,corn-starch ,pudding    #a pint of     
milk4  #b heaping tablespoonfuls of     
corn-starch4  #c tablespoonfuls of      
sugar4  ,whites of three eggs4  #a_/b   
teaspoonful vanilla4    ,beat the whites
 of the eggs very stiff4  ,mix the      
corn-starch with  half a cup of the     
milk1 and stir till it melts4  ,mix the 
rest of the  milk and the sugar1 and put
 them on the fire in the double boiler4 
,when it bubbles1 stir up the           
corn-starch and milk well1 and stir     
them in and cook and stir till it gets  
as thick as oatmeal mush2  then turn in 
the eggs and stir them lightly1 and cook
 for a minute  more4  ,take it off the  
stove1 mix in the vanilla1 and put in a 
mould to cool4  ,when dinner is ready1  
turn it out on a platter and  put small 
bits of red jelly around it1 or pieces  
of preserved ginger1  or a pretty circle
 of preserved peaches1 or preserved     
pineapple4   ,have a pitcher of cream to
 pass with it1 or have a nice bowl of   
whipped cream4  ,if you have a          

ring-mould1 let it harden in that1  and 
have the whipped cream piled in the     
centre after it is on  the platter1 and 
put the jelly or preserves around last4 
,chocolate ,corn-starch ,pudding    ,use
 the same rule as before1 but put in one
 more tablespoonful  of sugar4  ,then   
shave thin two squares of ,baker's      
chocolate1  and stir in over the        
teakettle till it melts1 and stir it in 
very thoroughly before you put in the   
eggs4  ,instead of pouring  this into   
one large mould1 put it in egg-cups to  
harden2 turn  these out carefully1 each 
on a separate plate1 and put a spoonful 
of whipped cream by each one4           
,cocoanut ,corn-starch ,pudding    ,make
 the first rule2 before you put in the  
eggs1 stir in a cup of  grated cocoanut1
 with an extra spoonful of sugar1 or a  
cup of that  which comes in packages    
without more sugar1 as it is already    
sweetened4   ,serve in a large mould1 or
 in small ones1 with cream4      ,baked 
,custard    #b cups milk4  ,yolks of two

 eggs4  #b tablespoonfuls of sugar4  ,a 
little nutmeg4    ,beat the eggs till   
they are light2 mix the milk and sugar  
till  the sugar melts2 put the two      
together1 and put it into a nice        
baking-dish1 or into small cups1 and    
dust the nutmeg over the tops4   ,bake  
till the top is brown1 and till when you
 put a knife-blade  into the custard it 
comes out clean4      ,cocoanut ,custard
    ,add a cup of cocoanut to this rule 
and bake it in one dish1 stirring  it up
 two or three times from the bottom1    
but1 after it begins  to brown1 leaving 
it alone to finish4  ,do not put any    
nutmeg on it4      ,tapioca ,pudding    
#b tablespoonfuls tapioca4  ,yolks of   
two eggs4  #a_/b cup of sugar4  #a quart
 of milk4    ,put the tapioca into a    
small half-cup of water and let it stand
  one hour4  ,then drain it and put it  
in the milk in the double boiler1  and  
cook and stir it till the tapioca looks 
clear1 like glass4   ,beat the eggs and 
mix the sugar with them1 and beat again 

till  both are light1 and put them with 
the milk and tapioca and cook  three    
minutes1 stirring all the time4  ,then  
take it off the fire  and add a         
saltspoonful of salt and a              
half-teaspoonful of vanilla1  and let it
 get perfectly cold4      ,floating     
,island    #a pint milk4  #c eggs4      
,one-third cup of sugar4    ,put the    
milk on the stove to heat in a          
good-sized pan4  ,beat  the whites of   
the eggs very stiff1 and as soon as the 
milk  scalds1--that is1 gets a little   
wrinkled on top1--drop spoonfuls  of the
 egg on to it in little islands2 let    
them stand there to cook  just one      
minute1 and then with the skimmer take  
them off and  lay them on a plate4  ,put
 the milk where it will keep hot but not
  boil while you beat the yolks of the  
eggs stiff1 mixing in the  sugar and    
beating that1 too4  ,pour the milk into 
the bowl of egg1  a little at a time1   
beating all the while1 and then put it  
in the  double boiler and cook till it  

is as thick as cream4  ,take it off  the
 fire1 stir in a saltspoonful of salt   
and half a teaspoonful  of vanilla1 and 
set it away to cool4  ,when it is       
dinner-time1  strain the custard into a 
pretty dish and slip the whites off  the
 top1 one by one4  ,if you like1 you can
 dot them over with  very tiny specks of
 red jelly4      ,cake and ,custard     
,make a plain boiled custard1 just as   
before1 with--    #a pint of milk4      
,yolks of three eggs4  ,one-third cup of
 sugar4  #a saltspoonful of salt4  #a_/b
 teaspoonful of vanilla4    ,beat the   
eggs and sugar1 add the hot milk1 and   
cook till creamy1  put in the salt and  
vanilla1 and cool4  ,then cut stale cake
 into  strips1 or split lady-fingers    
into halves1 and spread with jam4   ,put
 them on the sides and bottom of a flat 
glass dish1 and gently  pour the custard
 over4      ,brown ,betty    ,peel1     
core1 and slice six apples4  ,butter a  
baking-dish and  sprinkle the inside all
 over with fine bread-crumbs4  ,then    

take six very thin slices of buttered   
bread and line the sides  and bottom of 
the dish4  ,put a layer of apples an    
inch thick1  a thin layer of brown      
sugar1 six bits of butter1 and a dusting
  of cinnamon1 another layer of crumbs1 
another of apples and  sugar1 and so on 
till the dish is full1 with crumbs and  
butter  on top1 and three tablespoonfuls
 of molasses poured over4   ,bake this  
one hour1 and have hard sauce to eat    
with it4      ,lemon ,pudding    #a cup 
of sugar4  #d eggs4  #b lemons4  #a pint
 of milk4  #a tablespoonful of sugar4   
#b tablespoonfuls of corn-starch4  #a   
pinch of salt4    ,wet the corn-starch  
with half a cup of the milk1 and heat   
what  is left4  ,stir up the corn-starch
 well1 and when the milk is hot  put it 
in and stir2 then boil five minutes1    
stirring all the time4   ,melt the      
butter1 and put that in with a pinch of 
salt1 and cool it4   ,beat the yolks of 
the eggs1 and add the sugar1 the juice  
of both  lemons1 and the grated rind of 

one1 pour into the milk1 and stir well2 
put in a buttered baking-dish and bake  
till slightly brown4  ,take  it out of  
the oven2 beat the whites of two eggs   
with a tablespoonful  of granulated     
sugar1 and pile lightly on top1 and put 
in the oven  again till it is just      
brown4  ,this is a very nice rule4      
,rice ,pudding with ,raisins    #a quart
 of milk4  #b tablespoonfuls of rice4   
,one-third cup of sugar4  #a_/b cup     
seeded raisins4    ,wash the rice and   
the raisins and stir everything together
 till  the sugar dissolves4  ,then put  
it in a baking-dish in the oven4        
,every little while open the door and   
see if a light brown crust  is forming  
on top1 and1 if it is1 stir the pudding 
all up from  the bottom and push down   
the crust4  ,keep on doing this till    
the rice swells and makes the milk all  
thick and creamy1 which it  will after  
about an hour4  ,then let the pudding   
cook1 and when  it is a nice deep brown 
take it out and let it get very cold4   

,bread ,pudding    #b cups of milk4  #a 
cup soft bread-crumbs4  #a tablespoonful
 of sugar4  #b egg yolks4  #a egg white4
  #a_/b teaspoonful vanilla4  #a        
saltspoonful of salt4    ,crumb the     
bread evenly and soak in the milk till  
soft4  ,beat  it till smooth1 and put in
 the beaten yolks of the eggs1 the      
sugar1 vanilla1 and salt1 and last the  
beaten white of the  egg4  ,put it in a 
buttered pudding-dish1 and stand this in
 a  pan of hot water in the oven for    
fifteen minutes4  ,take it out  and     
spread its top with jam1 and cover with 
the beaten white  of the other egg1 with
 one tablespoonful of granulated sugar  
put in it1 and brown in the oven4  ,you 
can eat this as it is1  or with cream1  
and you may serve it either hot or cold4
    ,sometimes you can put a cup of     
washed raisins into the bread-crumbs    
and milk1 and mix in the other things2  
sometimes you can put in  a cup of      
chopped almonds1 or a little preserved  
ginger4  ,orange  marmalade is          

especially nice on bread pudding4       
,orange ,pudding    ,make just like     
,lemon ,pudding1 but use three oranges  
instead  of two lemons4      ,cabinet   
,pudding    #a pint of milk4  ,yolks of 
three eggs4  #c tablespoonfuls of sugar4
  #a saltspoonful of salt4    ,beat the 
eggs1 add the sugar1 and stir them into 
the milk1  which must be very hot but   
not boiling2 stir till it thickens1  and
 then take it from the fire4  ,put a    
layer of washed raisins  in the bottom  
of a mould1 then a layer of slices of   
stale cake  or lady-fingers1 then more  
raisins around the edge of the mould1   
and more cake1 till the mould is full4  
,pour the custard over  very slowly1 so 
the cake will soak well1 and bake in a  
pan of  water in the oven for an hour4  
,this pudding is to be eaten hot1  with 
any sauce you like1 such as ,foamy      
,sauce4    ,cut-up figs are nice to use 
with the raisins1 and chopped nuts  are 
a delicious addition1 dropped between   
the layers of the cake4      ,cottage   

,pudding    #a egg4  #a_/b cup of sugar4
  #a_/b cup of milk4  #a #a_/b          
teaspoonfuls of baking-powder4  #a cup  
of flour4  #a tablespoonful of butter4  
,beat the yolk of the egg light1 add the
 sugar and butter mixed1  then put in   
the milk1 the flour1 the whites of the  
eggs beaten stiff1  and last of all the 
baking-powder1 and stir it up well4     
,put in a  greased pan and bake nearly  
half an hour4  ,if you want this very   
nice1  put in half a cup of chopped     
figs1 mixed with part of the flour4     
,serve with ,foamy ,sauce4      ,prune  
,whips    ,this was a cooking-school    
rule which the ,pretty ,aunt put in1    
because she said it was the best sort of
 pudding for little  girls to make4     
#a tablespoonful of powdered sugar4  #b 
tablespoonfuls stewed prunes4  ,white of
 one egg4    ,cook the prunes till soft1
 take out the stones1 and mash the      
prunes fine4  ,beat the white of the egg
 very stiff1 mix in the  sugar and      
prunes1 and bake in small buttered      

dishes4  ,serve  hot or cold1 with      
cream4      ,junket    #a junket tablet4
  #a quart milk4  #a_/b cup sugar4  #a  
teaspoonful vanilla4    ,break up the   
junket tablet into small pieces1 and put
 them into a  tablespoonful of water to 
dissolve4  ,put the sugar into the milk 
with the vanilla1 and stir till it is   
dissolved4  ,warm the milk  a little1   
but only till it is as warm as your     
finger1 so that if you  try it by       
touching it with the tip1 you do not    
feel it at all as  colder or warmer4    
,then quickly turn in the water with the
 tablet  melted in it1 stirring it only 
once1 and pour immediately into  small  
cups on the table4  ,these must stand   
for half and hour  without being moved1 
and then the junket will be stiff1 and  
the cups  can be put in the ice-box4    
,in winter you must warm the cups till  
they are like the milk4  ,this is very  
nice with a spoonful of whipped  cream  
on each cup1 and bits of preserved      
ginger or of jelly on it4               

,strawberry ,shortcake    ,margaret's   
mother called this the ,thousand ,mile  
,shortcake1 because  she sent so far for
 the recipe to the place where she had  
once  eaten it1 when she thought it the 
best she had ever tasted4    #a pint    
flour4  #a_/b cup butter4  #a egg4  #a  
teaspoonful baking-powder4  #a_/b cup   
milk4  #a saltspoonful of salt4    ,mix 
the baking-powder and salt with the     
flour and sift all together4   ,the     
butter should stand on the kitchen table
 till it is warm and  ready to melt1    
when it may be mixed in with a spoon1   
and then the egg1  well beaten1 and the 
milk4    ,divide the dough into halves2 
put one in a round biscuit-tin1  butter 
it1 and lay the other half on top1      
evenly4 ,bake a light  brown2 when you  
take it out of the oven1 let it cool1   
and then lift  the layer apart4  ,mash  
the berries1 keeping out some of the    
biggest  ones for the top of the cake1  
and put on the bottom layer2 put a      
small half-cup of powdered sugar on     

them1 and put the top layer on4   ,dust 
this over with sugar till it is white1  
and set the large  berries about on it1 
or cover the top with whipped cream and 
put the berries on this4      ,cake     
,shortcake    #a small cup sugar4  #a_/b
 cup butter4  #a cup cold water4  #a    
egg4  #b cups flour4  #c teaspoonfuls   
baking-powder4    ,rub the butter and   
sugar to a cream2 sift the flour and    
baking-powder  together2 beat the egg   
stiff without separating2 put the egg   
with  the sugar and butter1 add the     
water and flour in turn1 a little  at a 
time1 stirring steadily2 bake in two    
layer-tins4  ,put crushed  berries      
between1 and whole berries on top4      
,tiny field strawberries make the most  
delicious shortcake of all4      ,peach 
,shortcake    ,make either of the rules 
above1 and put mashed and sweetened     
peaches between the layers4  ,slice     
evenly about four more1 and  arrange    
these on top1 making a ring of them     
overlapping all  around the edge1 and   

laying them inside in the same way4     
,sugar well1  and serve with whipped    
cream or a pitcher of plain cream4      
,lemon ,jelly    #a_/b box gelatine4    
#a_/b cup cold water4  #b cups boiling  
water4  #a cup sugar4  ,juice of three  
lemons1 and three scrapings of the      
yellow rind4    ,put the gelatine into  
the cold water and soak one hour4  ,put 
the  boiling water1 the sugar1 and the  
scrapings of the peel on the fire1  and 
still till the sugar dissolves4  ,take  
it off the fire and stir  in the        
gelatine1 and mix till this is          
dissolved2 when it is  partly cool1 turn
 in the lemon juice and strain through a
 flannel  bag dipped in water and wrung 
dry4  ,put in a pretty mould4           
,orange ,jelly    ,make this exactly as 
you did the lemon jelly1 only instead of
  taking the juice of three lemons1 take
 the juice of two oranges and  one      
lemon1 and scrape the orange peel       
instead of the lemon peel4    ,whipped  
cream is nicer with either of these     

jellies4      ,prune ,jelly    ,wash    
well a cup of prunes1 and cover them    
with cold water and soak  overnight4    
,in the morning put them on the fire in 
the same water1  and simmer till so     
tender that the stones will slip out4   
,cut each  prune in two and sprinkle    
with sugar as you lay them in the mould2
  pour over them lemon jelly made by the
 recipe above1 and put on ice4   ,turn  
out on a pretty dish1 and put whipped   
cream around4      ,sometimes ,margaret 
colored lemon jelly with red raspberry  
juice1  and piled sugared raspberries   
around the mould4  ,lemon jelly is one  
of the best things to put things with2  
peaches may be used instead  of prunes1 
in that rule1 or strawberries1 with     
plenty of sugar1  or bits of pineapple4 
,fruit ,jelly    ,make a plain lemon    
jelly1 as before4  ,cut up very thin two
 oranges1  one banana1 six figs1 and a  
handful of white grapes1 which you  have
 seeded1 and sweeten them4  ,put in a   
mould and pour in the jelly2  as it     

begins to grow firm you can gently lift 
the fruit from the  bottom once or      
twice4    ,you can also fill the mould  
quite full of fruit1 and make only half 
the jelly and pour over4  ,whipped cream
 is nice to eat with this4      ,coffee 
,jelly    #a_/b box of gelatine4  #a_/b 
cup of cold water4  #a pint strong hot  
coffee4  #c_/d cup sugar4  #a_/b pint   
boiling water4    ,put the gelatine in  
the cold water and soak two minutes1 and
  pour over it the coffee1 boiling hot4 
,when it is dissolved1  put in the sugar
 and boiling water and strain2  put in  
little  individual moulds1 and turn out 
with whipped cream under each  one4     
,or1 set in a large mould1 and have     
whipped cream around it4      ,snow     
,pudding    #a_/b box of gelatine4  #a  
pint of cold water4  #c eggs4  ,juice of
 three lemons4  #a_/b cup of powdered   
sugar4    ,pour the water over the      
gelatine and let it stand ten minutes2  
then put the bowl over the fire and stir
 till it is dissolved1  and take it off 

at once4  ,as soon as it seems nearly   
cold1 beat  to a froth with the         
egg-beater4  ,beat the whites of the    
eggs stiffly1  and add to the gelatine1 
with the lemon juice and sugar1 and mix 
well4   ,put in a mould and set on ice4 
,make a soft custard by the rule1  and  
pour around the pudding when you serve  
it4      ,velvet ,cream    #a_/d box of 
gelatine4  #a pint milk4  #b eggs4  #c  
tablespoonfuls of sugar4  ,small        
teaspoonful of vanilla4    ,put the     
gelatine in the milk and soak fifteen   
minutes2 put  on the stove and heat till
 it steams1 but do not let it boil2     
stir carefully often1 as there is danger
 of its burning4  ,beat  the yolks of   
the eggs with the sugar1 and put these  
in the  custard1 and cook till it all   
thickens and is smooth1 but do  not boil
 it4  ,strain1 cool1 and add the        
vanilla1 and last fold  in the beaten   
whites of the eggs1 and put in a mould  
on the ice4    ,preserved peaches laid  
around this are very nice1 or rich      

pineapple1 or apricot jam2 or a ring of 
whipped cream1 with  bits of red jelly1 
make a pretty border4      ,easy        
,charlotte ,russe    #a_/d box gelatine4
  #a_/b pint of milk4  #a pint thick    
cream4  #a_/b cup powdered sugar4  #a   
small teaspoonful vanilla4    ,put the  
gelatine in the milk and stand on the   
stove till the  gelatine is dissolved1  
stirring often4  ,then take it off1 and 
beat  with the egg-beater till cold4    
,beat the cream with the egg-beater     
till perfectly stiff1 put in the sugar  
and vanilla1 and mix with  the milk1 and
 set on ice in a mould4  ,when you wish 
to use it1  turn out and put            
lady-fingers split in halves all around 
it4        ,,pudding ,,sauces           
,orange ,sauce    #c egg-whites4  #a_/b 
cup powdered sugar4  ,juice of #b       
oranges4  ,grated rind4    ,beat the    
egg-whites very stiff1 add the sugar1   
then the grated  orange-peel1 then the  
juice2 beat up lightly and serve at     
once4      ,delicious ,maple ,sauce     

#b egg-yolks4  #a_/d cup maple syrup4   
#a_/b cup whipped cream4    ,beat the   
yolks very light1 putting in a pinch of 
salt2 put in the  syrup and cook till   
the spoon coats over when you dip it in2
  then cool and beat in the whipped     
cream1 and serve very cold4      ,hard  
,sauce    ,beat together a half-cup of  
powdered sugar and a half-cup of  butter
 with a fork till both are light and    
creamy4  ,flavor  with a teaspoonful of 
vanilla and put on the ice to harden4   
,foamy ,sauce    #a_/b cup butter4      
#a_/b cup boiling water4  #a cup        
powdered sugar4  #a teaspoonful vanilla4
  ,white of one egg4    ,rub the butter 
and sugar to a cream2 add vanilla and   
beat well4   ,when it is time to serve1 
beat the egg stiff1 stir the boiling    
water into the sugar and butter1 and    
then put in the egg and beat  till      
foamy1 standing it on the stove as you  
do so1 to keep it hot4   ,serve in the  
sauce-boat4      ,grandmother's ,sauce  
#a cup sugar4  #a_/b cup butter4  ,yolks

 of two eggs4  #a_/d cup boiling water4 
,a dusting of nutmeg4    ,cream the     
butter and sugar1 stir in the beaten    
yolk1 and last  the boiling water4      
,beat till foamy1 and then dust with    
nutmeg4      ,lemon ,sauce    ,white of 
one egg4  #a_/b cup powdered sugar4     
,juice of half a lemon4    ,beat the    
egg1 add the sugar and lemon1 and beat  
again4      ,white ,sauce    #a         
tablespoonful of corn-starch4  #a_/b cup
 cold water4  #a cup boiling water4     
#a_/b cup powdered sugar4  ,pinch of    
salt4  #b whites of eggs4  #a           
teaspoonful alons extract4    ,dissolve 
the corn-starch in the cold water1 and  
then add the  boiling water and sugar   
and salt1 and cook for fifteen minutes1 
stirring all the time4  ,take from the  
fire and fold in the stiffly  beaten    
egg-whites with the flavoring1 and beat 
till perfectly cold4   ,any flavoring   
will do for this sauce2 pistache is very
 nice4      ,quick ,pudding ,sauce    #a
 egg4  #a_/b cup powdered sugar4  #a    

teaspoonful vanilla4    ,put the egg in 
a bowl without separating it and beat   
till very light2  then pour in the sugar
 very slowly1 beating all the time2 add 
the  vanilla and serve at once4    ,this
 is a very nice sauce1 and so simple to 
make that ,margaret  learned it among   
the first of her rules4                 
,ice-creams and ,ices      ,margaret had
 a little ice-cream freezer which was   
all her own1  and held only enough for  
two little girls to eat at a tea-party1 
and this she could pack alone4  ,when   
she made ice-cream for all  the family  
she had to use the larger freezer1 of   
course1 and this  ,bridget helped her   
pack4  ,but the same rule was used for  
either  the large one or the small4     
,first break up the ice in a thick bag  
with a hammer until the pieces are as   
large as eggs1 and all  about the same  
size4  ,then put two big bowls or       
dippers of this  into a tub or pail1 and
 add one bowl or dipper of coarse salt1 
and so on1 till you have enough1 mixing 

it well with a long-handled  spoon4     
,put the freezer in its pail and put the
 cover on2 then fill  the space between 
with the ice and salt till it is full1  
pressing  it down as you work4  ,let it 
stand now in a cool place1 till  you    
know the inside is very cold1 and then  
wipe off the top  carefully and pour in 
the cream1 which must be very cold1 too4
  ,put on the top and turn smoothly and 
slowly till it is stiff1  which should  
be fifteen minutes4  ,then draw off the 
water from  the pail1 wipe the top of   
the cover again1 so no salt can get  in1
 and take out the dasher1 pushing the   
cream down with a  spoon from the sides 
and packing it firmly4  ,put a cork in  
the  hole in the cover1 and put it on   
tightly4  ,mix more ice with a  little  
salt2 only a cupful to two bowls this   
time1 and pack  the freezer again up to 
the top4  ,wring out a heavy cloth in   
the salty water you drew off the pail1  
and cover it over  tightly with this1   
and then stand in a cool1 dark place    

till  you need it2 all ice-creams are   
better for standing two hours4          
,plain ,ice-cream    #c cups of cream4  
#a cup of milk4  #a small cup of sugar4 
#b teaspoonfuls vanilla4    ,put the    
cream1 milk1 and sugar on the fire1 and 
stir till the sugar  dissolves and cream
 just wrinkles on top2 do not let it    
boil4   ,take it off1 beat it till it is
 cold1 add the vanilla1 and freeze4     
,french ,ice-cream    #a pint of milk4  
#a cup of cream4  #a cup of sugar4  #d  
eggs4  #a tablespoonful vanilla4  #a    
saltspoonful of salt4    ,put the milk  
on the fire and let it just scald or    
wrinkle4  ,beat the yolks of the eggs1  
put in the sugar1 and beat again2  then 
pour the hot milk into these slowly1 and
 the salt1 and put  it on the fire in   
the double boiler and let it cook to a  
nice  thick cream4  7,this is a plain   
boiled custard1 such as you made  for   
floating island47  ,take it off and let 
it cool while you beat  the whites of   
the eggs stiff1 and then the cup of     

cream4   ,put the eggs in first lightly 
when the custard is entirely cold1  and 
then the whipped cream last1 and the    
vanilla1 and freeze4      ,coffee       
,ice-cream    ,make either of these     
creams1 and flavor with half a cup of   
strong  coffee in place of vanilla4     
,chocolate ,ice-cream    ,make plain    
ice-cream2 melt two squares of chocolate
 in a little  saucer over the teakettle4
  ,mix a little of the milk or cream    
with this1 and stir it smooth1 and then 
put it in with the rest4   ,you will    
need to use a large cup of sugar instead
 of a small one  in making this1 as the 
chocolate is not sweetened4      ,peach 
,ice-cream    ,peel1 cut up1 and mash a 
cup of peaches4  ,make plain ice-cream1 
with a  large cup of sugar1 and when it 
is cold stir in the peaches and freeze4 
,strawberry ,ice-cream    ,mix a large  
cup of berries1 mashed and strained     
carefully so that  there are no seeds1  
with the ice-cream1 and freeze4         
,the ,easiest ,ice-cream of             

,all--,vanilla ,parfait    #a cup of    
sugar4  #a cup of water4  ,whites of    
three eggs4  #a pint of cream4  #a      
teaspoonful vanilla4    ,put the sugar  
and water in a nice enamelled saucepan  
and cook it  without stirring4  ,you    
must shake the pan often to prevent its 
burning1 but if you stir it1 it will    
make it sugary4  ,after about  five     
minutes hold your spoon up in the air   
and drop one drop back  into the        
saucepan2 if a little thread is made    
which blows off  to one side1 it is     
done1 but if not you must cook till it  
does4   ,if your fire is very hot it may
 make the thread in less time1  so try  
it every few moments4  ,have the whites 
of your eggs beaten  very stiff1 and    
slowly pour the syrup into them1 beating
 hard with  a fork all the time4  ,you  
must keep on beating till this is cold4 
,have ready a pint of thick cream1      
whipped very stiff1 either with a       
,dover egg-beater1 or in a little tin   
cream-churn1 and when the egg  is cold1 

mix the two lightly and put in the      
vanilla4  ,if you have  a mould with a  
tight cover1 put it in this1 but if not1
 take  a lard-pail2 cover tightly1 and  
stand in a pail on a layer of  ice and  
salt1 mixed just as for freezing        
ice-cream1 and pile  more ice and salt  
all over it1 the more the better4  ,let 
this stand  five hours1 or four will do1
 if necessary1 and turn the cream on  a 
pretty dish4  ,after you have made this 
once it will seem no  trouble at all to 
make it4    ,if your mother would like a
 change from this recipe sometimes1  try
 putting in the yolks of the eggs1 well 
beaten1 with the cream1  and use some   
other flavoring4      ,lemon ,ice    #a 
quart of water4  #d lemons4  #b #a_/b   
cups sugar4  #a orange4    ,boil the    
sugar and water for ten minutes2 strain 
it and add the  juice of the lemons and 
orange2 cool and freeze4      ,orange   
,ice    #a quart of water4  #f oranges4 
#a lemon4  #b #a_/b cups sugar4         
,prepare exactly as you did lemon ice4  

,strawberry ,ice    #a quart of water4  
#b #a_/b cups sugar4  #a #a_/b cups     
strawberry juice1 strained4  ,prepare   
like lemon ice4      ,raspberry ,ice    
#a quart of water4  #b #a_/b cups sugar4
  #a #a_/b cups raspberry-juice1        
strained4  ,prepare like lemon ice4     
,peach ,surprise    #a quart of peaches 
cut up in small bits4  #b cups of sugar4
  ,whites of five eggs4    ,do not beat 
the eggs at all2 just mix everything    
together and  put in the freezer and    
stir till stiff2 this is very delicious1
  and the easiest thing to make there   
is4    ,when ,margaret wanted to make   
her own freezer full of ice-cream1  she 
just took a cup of cream and heated it  
with the sugar1  and when it was cold   
put in three drops of vanilla and froze 
it4        ,,cake      ,next after the  
ices in her book1 ,margaret found the   
cake to eat  with them1 and first of all
 there was a rule for some little cakes 
which the smallest girl in the          
neighborhood used to make all alone4    

,eleanor's ,cakes    #a_/d cup of       
butter4  #a_/b cup of sugar4  #a_/d cup 
of milk4  #a egg4  #a cup flour4  #a    
teaspoonful baking-powder4  #a_/b       
teaspoonful of vanilla4    ,rub the     
butter and sugar to a cream1 beat the   
egg light without  separating1 and put  
it in next2 then the milk1 a little at a
 time2  mix the baking-powder with the  
flour and stir in1 and last the vanilla4
   ,bake in small scalloped tins1 and   
fill each one only half-full4           
,grandmother's ,little ,feather ,cake   
#a cup of sugar4  #b tablespoonfuls soft
 butter4  #a egg4  #a_/b cup milk and   
water mixed4  #a #a_/b cups sifted      
flour4  #a teaspoonful baking-powder4   
,rub the butter and sugar to a cream4   
,beat the yolk of the egg stiff  and put
 that in2 then add part of the milk and 
water1 and part of  the flour and       
baking-powder1 which has been sifted    
together2  next the vanilla1 and last   
the stiff whites of the eggs1 not       
stirred in1 but just lightly folded in4 

,if you put them in heavily  and        
roughly1 cake will always be heavy4     
,bake this in a buttered  biscuit-tin1  
and cut in squares when cold4  ,it is   
nice covered  with caramel or chocolate 
frosting4      ,domino ,cake    ,make   
this feather cake and pour it into two  
pans1 so that the  bottom shall be just 
covered1 and bake it quickly4  ,when it 
is done1  take it out of the pans and   
frost it1 and while the frosting is     
still a little soft1 mark it off into   
dominoes4  ,when it is  entirely cold1  
cut these out1 and with a clean         
paint-brush paint  little round spots on
 them with a little melted chocolate1   
to exactly represent the real dominoes4 
,it is fun to play a game  with these at
 a tea-party and eat them up afterwards4
      ,margaret's ,own ,cake            
,margaret's mother named this cake for  
her1 because she liked it so much  to   
make it and to eat it4  ,it is a very   
nice cake for little girls4    #e eggs4 
#a cup granulated sugar4  #a cup of     

flour4  #a pinch of salt4  #a_/b        
teaspoonful of lemon-juice1 or vanilla4 
,separate the eggs1 and beat the yolks  
very light and foamy2  then put in the  
sugar which you have sifted1 a little at
 a time1  and the flour in the same way1
 but put them in in turn1 first sugar1  
then flour1 and so on4  ,then put in the
 flavoring1 and last fold in  the whites
 of the eggs1 beaten very stiff4  ,bake 
in a buttered pan4      ,sponge ,cake   
#d eggs4  #a cup powdered sugar4  #a cup
 sifted flour4  #a level teaspoonful    
baking-powder4  ,juice of half a lemon4 
,separate the yolks and whites of the   
eggs and beat them both very  light4    
,mix the sugar in the yolks and beat    
again till they are very  foamy2 then   
put in the stiff whites1 and last the   
flour1 sifted  with baking-powder2 then 
the lemon-juice4  ,bake in a buttered   
biscuit-tin4  ,you can frost and put    
walnut-halves on top4      ,velvet ,cake
    ,this is a large cake1 baked in a   
roasting-pan2 it is very light and      

delicious1 and none too large for two   
luncheons1 or for a picnic4    #f eggs4 
#b cups of sugar4  #a cup of boiling    
water4  #b #a_/b cups of flour4  #c     
teaspoonfuls of baking-powder4    ,put  
the yolks of the eggs in a deep bowl and
 beat two minutes2  then put in the     
sugar1 and beat ten minutes1 or fifteen1
 if you  want it perfect4  ,put in the  
water1 a little at a time1 and next  the
 stiffly beaten whites of the eggs4     
,mix the baking-powder and  flour1 put  
these in next1 and add the flavoring    
last4  ,this is  a queer way to mix the 
cake1 but it is right4      ,easy       
,fruit-cake    ,margaret's ,other ,aunt 
begged to have this in the book1 because
 she  said it was so simple any little  
girl could make it1 and all the  family 
could help eat it1 as they were         
especially fond of fruit-cake4      #a  
cup butter4    #a cup sugar4    #a cup  
molasses4    #a cup milk4    #a cup     
currants4    #a cup raisins4    #a egg4 
#a teaspoonful soda4    #b teaspoonfuls 

mixed spices4    #c cups flour4    ,wash
 and dry the currants4  ,buy the seeded 
raisins and wash these1  too1 and then  
chop them4  ,cream the butter and sugar1
 add the egg  beaten well without       
separating1 then the molasses with the  
soda  stirred in it1 then the milk1 then
 the cinnamon and cloves4   ,measure the
 flour1 and then take out a half-cup of 
it1 and stir in  the raisins and        
currants1 to keep them from going to the
 bottom  of the cake when it is baked4  
,stir these in1 add the rest of  the    
flour1 and beat well4  ,bake in two     
buttered bread-pans4      ,layer ,cake  
#a cup sugar4  #a_/b cup water4  #b     
eggs4  #b teaspoonfuls baking-powder4   
#a_/b cup butter4  #b #a_/b cups flour4 
,teaspoonful vanilla4    ,rub the butter
 to a cream in a deep bowl1 and put in  
the sugar  a little at a time1 and rub  
this till it1 too1 creams4  ,then put   
in the beaten yolks of the eggs1 and    
then the water4  ,beat the  egg-whites  
well1 and fold in half1 then add the    

flour1 in which  you have mixed and     
sifted the baking-powder1 and then put  
in  the vanilla and the rest of the     
eggs4    ,divide in two layers1 or in   
three if the tins are small1 and  bake  
till a light brown4        ,,filling    
,,for ,,layer ,,cakes      ,nut and     
,raisin ,filling    ,make the rule for  
plain icing1 and add a half-cup of      
chopped raisins  mixed with half a cup  
of chopped almonds or ,english walnuts4 
,fig ,filling    ,mix a cup of chopped  
figs with the same icing4               
,marshmallow ,filling    ,chop a quarter
 of a pound of marshmallows2 put them   
over the  teakettle to get soft2 make a 
plain icing and beat them in4           
,maple ,filling    #b cups maple syrup4 
,whites of #b eggs4    ,boil the syrup  
slowly till it makes a thread when you  
hold it up2  then add it slowly to your 
beaten egg-whites1 beating till cold4   
,orange ,filling    #a cup powdered     
sugar4  #a tablespoonful boiling water4 
,grated rind of #a orange4  #a          

tablespoonful orange-juice4    ,put the 
sugar in a bowl1 add the rind1 then the 
water and juice1  and spread at once on 
the cake4  ,this icing must be very     
thick  when made1 and if is seems thin  
put in more sugar4      ,caramel        
,filling    #b cups brown sugar4  #a_/b 
cup cream or milk4  ,butter the size of 
an egg4  #a_/b teaspoonful vanilla4     
,mix all together and cook till it is   
smooth and thick4      ,plain ,icing    
,put the white of one egg into a bowl   
with a half-teaspoonful  of water1 and  
beat till light4  ,then stir in a cup of
 sifted  powdered sugar1 and put on the 
cake while that is still warm1  and     
smooth it over with a wet knife4        
,chocolate ,icing    ,melt one square of
 ,baker's chocolate in a saucer over the
 teakettle1  and put in two             
tablespoonfuls of milk and stir till    
smooth4   ,add two tablespoonfuls of    
sugar and a small half-teaspoonful  of  
butter1 and stir again4  ,take it off   
the stove and put it on  the cake while 

both are warm4      ,caramel ,icing     
#a_/b cup of milk4  #b cups brown sugar4
  ,butter the size of an egg4  #a       
teaspoonful of vanilla4    ,mix the     
butter1 sugar1 and milk1 and cook till  
it is smooth  and thick1 stirring all   
the time and watching it carefully to   
see that it does not burn2 take it off  
and put in the vanilla1  and spread     
while warm on a warm cake4              
,doughnuts    ,margaret's mother did not
 approve of putting this rule in her    
cook-book1 because she did not want     
,margaret ever to eat rich things2  but 
her grandmother said it really must go  
in1 for once in awhile  very nice       
doughnuts would not hurt anybody4    #a 
#a_/b cups of sugar4  #a_/b cup of      
butter4  #c eggs4  #a #a_/b cups of     
milk4  #b teaspoonfuls baking-powder4   
,pinch of salt4    ,put in flour enough 
to make a very soft dough1 just as soft 
as you  can handle it4  ,mix1 and put on
 a slightly floured board and make  into
 round balls1 or roll out and cut with a

 cooky cutter with  a hole in the       
centre4  ,heat two cups of lard with one
 cup of  beef suet which you have melted
 and strained1 and heat till it  browns 
a bit of bread instantly4  ,then drop in
 three doughnuts1--not  more1 or you    
will chill the fat1 --and when you take 
them out dry  on brown paper4  ,it is   
much better to use part suet than all   
lard1  yet that will do if you have no  
suet in the house4      ,oatmeal        
,macaroons    ,these little cakes are so
 like real macaroons that no one  who   
had not seen the recipe would guess how 
they were made4    #b #a_/b cups rolled 
oats4  #b #a_/b teaspoonfuls            
baking-powder4  #a_/b teaspoonful salt4 
#c even tablespoonfuls butter4  #a cup  
sugar4  #c eggs1 beaten separately4  #a 
teaspoonful vanilla4    ,cream the      
butter1 add the sugar and well beaten   
egg-yolks1  then the oatmeal1 salt1 and 
baking-powder1 then the vanilla1  and   
last the whites of the eggs4  ,drop in  
small bits1 no larger  than the end of  

your finger1 on a shallow pan1 three    
inches apart4   ,bake in a very slow    
oven till brown1 and take from the pan  
while hot4      ,peanut ,wafers    #a   
cup of sugar4  #a_/b cup of butter4     
#a_/b cup of milk4  #a_/b teaspoonful   
soda4  #b cups of flour4  #a cup chopped
 peanuts4    ,cream the butter and      
sugar1 put the soda in the milk and stir
 well1  and put this in next2 add the   
flour and beat well4  ,butter a         
baking-pan and spread this evenly over  
the bottom1 and then  spread the peanuts
 over all4  ,bake till a light brown4   
,tea-party ,cakes    #b squares of      
,baker's chocolate4  #a teaspoonful of  
sugar4  ,bit of butter the size of a    
pea4    ,melt the chocolate over the    
teakettle and stir in the sugar  and    
butter and a couple of drops of vanilla1
 if you like4  ,take little round       
crackers1 and with a fork roll them     
quickly  in this till they are covered2 
dry on buttered paper4  ,you can  also  
take saltines1 or any long1 thin        

cracker1 and spread one  side with the  
chocolate4      ,almond ,strips         
,white of #a egg4  #a cup chopped       
almonds4  #b tablespoonfuls powdered    
sugar4    ,beat the egg just a little   
and put in the sugar and almonds2       
spread on thin crackers1 and brown in   
the oven with the door open4            
,,pies      ,general ,rule              
,margaret's mother did not like her to  
eat pie1 but she let  her learn how to  
make it1 and once in awhile she had a   
small  piece4  ,here is her rule3       
#a pint of flour4    #a_/d cup of       
butter4    #a_/d cup lard1 #a           
teaspoonful salt4    #a_/b cup          
ice-water4      ,put the flour1 butter1 
lard1 and salt in the chopping-bowl and 
chop till well mixed4  ,then add the    
water1 a little at a time1  turning the 
paste and chopping till smooth1 but     
never touching  with the hand4  ,put a  
very little flour on the pastry-board   
and  lift the crust on this1 and with a 
floured rolling-pin lightly roll  it out

 once each way2 fold it over and roll   
again1 and do this  several times till  
the crust looks even1 with no lumps of  
butter  showing anywhere4  ,put it on a 
plate and lay it in the ice-chest  for  
at least an hour before you use it4     
,pie-crust will never be light and nice 
if you handle it4  ,do  not touch it    
with your fingers unless it is really   
necessary4  ,when you use it1 get       
everything ready for the pie first1 and 
then bring out the crust1 roll quickly1 
and spread over the pie4    ,in putting 
the pie in the pan1 cut the bottom piece
 a little  larger than you want it1 as  
it will shrink4  ,sprinkle the tin  with
 flour1 lay on the crust1 and after it  
has been fitted evenly1  and is not too 
tight1 cut off the edge4  ,put a narrow 
strip  of paste all around the edge1 and
 press it together2 if you wet  it with 
a little water it will stick4  ,if you  
wish to be sure  the filling of the pie 
will not soak into the under crust1     
brush that over with beaten white of    

egg4  ,after you put in  the filling1   
fold your top crust together and cut    
some little  shutters to let out the    
steam4  ,put on the cover1 wet the edges
  so they will stick together1 and pinch
 evenly4      ,deep ,apple ,pie1 or     
,apple ,tart    ,fill a baking-dish with
 apples1 peeled and cut in slices4      
,sprinkle with flour1 cinnamon1 and     
plenty of sugar1 about half  a cup4     
,put in the oven and bake till the      
apples are soft1 and  then cool1 put on 
the crust1 and bake till brown4  ,serve 
powdered  sugar and rich cream with     
this4  ,all pies cooked in a            
baking-dish1  with no crust on the      
bottom or sides of the dish1 are called 
tarts by the ,english4  ,they are the   
best kind of pie4      ,peach ,pie      
,line a pie-plate with crust1 lay in the
 peaches1 peeled and sliced1  sprinkle  
with flour1 and then cover with sugar2  
put on a top crust1  cut some little    
slits in it to let out the steam1 and   
cook till brown4   ,or1 make a deep     

peach tart4      ,french ,peach ,pie    
,put the crust in the pie-pan as before2
 boil a cup of sugar with  two          
tablespoonfuls of water till it threads4
  ,lay quarters of peaches  in the      
paste1 around and around1 evenly1 no one
 on top of the other4   ,break ten      
peach-stones and arrange evenly on top2 
the pour the  syrup over1 and put a few 
narrow strips of crust across the pie1  
four each way1 and bake4      ,pumpkin  
,pie    #a small pumpkin4  #b #a_/b cups
 of pulp4  #b cups of milk4  #a         
tablespoonful molasses4  #b eggs4  #a   
teaspoonful each of salt1 ginger1       
cinnamon1 and butter4  #b heaping       
tablespoonfuls of sugar4    ,cut the    
pumpkin in small pieces and take out the
 seeds and  remove the peel4  ,put the  
good part over the kettle and steam  it 
till it is tender1 keeping it covered4  
,then you take off  the cover1 and stand
 the steamer you have cooked it in on   
the  back of the stove1 till the heat   
makes the pumpkin nice and dry4   ,then 

mash it and put it through the colander4
  ,while it is warm1  mix in everything 
in the rule except the eggs2 let it     
cool1  and put these in last1 beating   
them till light4  ,line the pie-tin     
with crust1 and pour in the filling and 
bake4  ,this rule is  a very nice one2  
it makes two pies4      ,cranberry ,pie 
,cook a quart of cranberries till       
tender1 with a small cup of  water2 when
 they have simmered till rather thick1  
put in a  heaping cup of sugar and cook 
five minutes more4  ,when as  thick as  
oatmeal mush1 take them off the fire and
 put through  the colander2 line a tin  
with crust1 fill with berries1 put      
strips of crust across1 and bake4  ,a   
nice plan is to take half  a cup of     
raisins and a cup of cranberries for a  
pie1 chopping  together and cooking with
 water as before1 adding a sprinkling   
of flour and a little vanilla when done4
      ,orange ,pie    #a orange4  #a cup
 of water4  #a small cup of sugar4  #b  
teaspoonfuls corn-starch4  ,butter the  

size of a hickory-nut4  ,yolk of one    
egg4    ,grate the rind of the orange1  
and then squeeze out the juice4  ,beat  
the yolk of the egg1 add the water1 with
 the corn-starch  stirred in1 orange    
juice and rind and butter1 and cook till
 it  grows rather thick4  ,bake your    
crust first2 then bake the  orange      
filling in it2  then beat the white of  
your egg with  a tablespoonful of       
granulated sugar1 and put over it and   
brown4  ,this is an especially nice     
rule4      ,lemon ,pie    ,make exactly 
as you did the orange-pie1 but put in a 
good-sized cup  of sugar instead of a   
small one1 with a lemon in place of the 
orange4      ,tarts    ,whenever        
,margaret made pie she always saved all 
the bits of the  crust and rolled them  
out1 and lined patty-pans with them and 
baked them4  ,she often filled them with
 raw rice while they baked1  to keep    
them in shape1 saving the rice when they
 were done4   ,she filled the shells    
with jelly1 and used the tarts for      

lunch4        ,,candy      ,margaret did
 not wait till she reached the recipes  
for candy  at the back of her book      
before she began to make it4  ,she made 
it all the way along1 whenever another  
little girl came to  spend the          
afternoon1 or it was such a rainy day   
that she could  not go out4  ,nearly    
always she made molasses candy1 because 
it  was such fun to pull it1 and she    
used the same rule her mother  used when
 she was a little girl4      ,molasses  
,candy    #b cups ,new ,orleans         
molasses4  #a cup white sugar4  #a      
tablespoonful butter4  #a tablespoonful 
vinegar4  #a small teaspoonful soda4    
,boil hard twenty minutes1 stirring all 
the time1 and cool in  shallow pans4    
,if you double the rule you must boil   
the candy  five minutes longer4    ,the 
best thing about this candy is that it  
does not stick to  the fingers1 if you  
let it get quite cool before touching   
it1  and pull it in small quantities4   
,do not put any butter on  your fingers1

 but work fast4      ,maple ,wax        
,boil two cups of maple syrup till it   
hardens when dropped in  cold water4    
,fill a large pan with fresh snow1 pack 
well2 keep  the kettle on the back of   
the stove1 where the syrup will be  just
 warm1 but will not cook1 and fill a    
small pitcher with  it1 and pour on the 
snow1 a little at a time4  ,take it off 
in  small pieces with a fork4  ,if there
 is no snow1 use a cake of ice4         
,peanut ,brittle    ,make the molasses  
candy given above1 and stir in a large  
cup  of shelled peanuts just before     
taking it from the fire4  ,put  in      
shallow1 buttered pans4      ,peppermint
 ,drops    #a cup sugar4  #b            
tablespoonfuls of water4  #c            
teaspoonfuls of peppermint essence4     
,boil the sugar and water till when you 
drop a little in water  it will make a  
firm ball in your fingers4  ,then take  
it off  the fire and stir in the        
peppermint1 and carefully drop four     
drops1  one exactly on top of another1  

on a buttered platter4  ,do not  put    
these too near together4      ,pop-corn 
,balls    ,make half the rule for       
molasses candy4  ,pop a milk-can full of
 corn1  and pour in a little candy while
 it is hot2 take up all that sticks     
together and roll in a ball2 then pour  
in more1 and so on4      ,maple ,fudge  
#c cups brown sugar4  #b cups maple     
syrup4  #a cup of milk4  #a_/b cup of   
water4  ,butter the size of an egg4  #a 
cup ,english walnut meats1 or           
hickory-nuts4    ,boil the sugar and    
maple syrup till you can make it into a 
very  soft ball when you drop it in     
water2 only half as hard as you boil    
molasses candy4  ,then put in the milk1 
water1 and butter1 and boil  till when  
you try in water it makes quite a firm  
ball in your fingers4   ,put in the nuts
 and take off the fire at once1 and stir
 till it  begins to sugar4  ,spread it  
quickly on buttered pans1 and when      
partly cool mark in squares with a      
knife4      ,chocolate ,fudge    #a cup 

of milk4  #a cup of sugar4  #a pinch of 
soda4  #c squares ,baker's chocolate4   
,butter the size of an egg4    ,put the 
soda in the milk and scrape the         
chocolate4  ,mix all  together until    
when you drop a little in water it will 
make a  ball in your fingers4  ,take off
 the fire then1 and beat until  it is a 
stiff paste1 and then spread on a       
buttered platter4  ,sometimes ,margaret 
added a cup of chopped nuts to this     
rule1  putting them in just before she  
took the fudge off the fire4      ,cream
 ,walnuts    #b cups of light brown     
sugar4  ,two-thirds cup of boiling      
water4  #a small saltspoonful of cream  
of tartar4  #a cup chopped walnuts4     
,boil till the syrup makes a thread1    
then cool till it begins to  thicken1   
and stir in the walnuts and drop on     
buttered paper4      ,cream ,made from  
,confectioners' ,sugar    ,take the     
white of one egg1 and measure just as   
much cold water2  mix the two well1 and 
stir stiff with confectioners' sugar2   

add a little flavoring1 vanilla1 or     
almond1 or pistache1 and1  for some     
candies1 color with a tiny speck of     
fruit paste4   ,this is the beginning of
 all sorts of cream candy4      ,candy  
,potatoes    ,make the plain white candy
 just given1 and to it add a            
tablespoonful  of cocoanut1 and flavor  
with vanilla4  ,make into little balls1 
rather long then round1 and with a fork 
put eyes in them like  potato eyes4     
,roll in cinnamon4  ,these candies are  
very quickly made1  and are excellent   
for little girls' parties4              
,chocolate ,creams    ,make the cream   
candy into balls1 melt three squares of 
,baker's  chocolate2 put a ball on a    
little skewer or a fork1  and dip into  
the chocolate and lay on buttered paper4
      ,nut ,candy    ,chop a cup of     
almonds and mix with the cream candy2   
make into bars1  and when cold cut in   
slices4      ,walnut ,creams    ,press  
two walnut halves on small balls of     
cream candy1 one on  either side4       

,creamed ,dates    ,wash1 wipe1 and open
 the dates2 remove the stones and put a 
small  ball of cream candy into each    
one4      ,butter ,scotch    #c         
tablespoonfuls sugar4  #c tablespoonfuls
 of molasses4  #b tablespoonfuls of     
water4  #a tablespoonful of butter4  #a 
saltspoonful of soda4    ,boil all      
together without stirring till it       
hardens in water2  then put in a small  
teaspoonful of vanilla and pour at once 
on  a buttered platter4  ,when hard     
break up into squares4      ,pinoche    
#a cup light brown sugar4  #a cup cream4
  #a cup walnuts1 chopped fine4  ,butter
 the size of a walnut4  #a teaspoonful  
vanilla4    ,cook the sugar and cream   
till it makes a ball in water2 then  put
 in the butter1 vanilla1 and nuts1 and  
beat till creamy and  spread on a       
platter4      ,betty's ,orange ,candy   
,betty was ,margaret's particular       
friend1 so this was her favorite rule3  
#b cups sugar4  ,juice of one orange4   
,boil till it hardens in water1 and then

 pull it4      ,creamed ,dates1 ,figs1  
and ,cherries    ,make the plain cream  
candy1 as before2 wash the dates well1  
open at one side1 and take out the      
stones and press in a ball  of the      
candy2 leave the side open4  ,you can   
sprinkle with  granulated sugar if you  
choose4    ,cut figs in small pieces1   
and roll each piece in the cream  candy 
till it is hidden4    ,for the cherries1
 color the cream candy light pink and   
make  into little balls4  ,on top of    
each press a candied cherry4      ,dates
 with ,nuts    ,wash and wipe the dates 
dry1 and take out the stones4  ,put half
  an ,english walnut in each and press  
the edges together2 roll in  granulated 
sugar4  ,small figs may be prepared in  
the same way4        ,,margaret',s      
,,school ,,luncheons      ,as ,margaret 
had to take her luncheon to school with 
her sometimes1  she had to learn how to 
make a good many kinds of sandwiches1   
because she soon grew tired of one or   
two sorts4      ,cut the bread very thin

 and spread lightly with butter1 and    
after  they are done trim off the crusts
 neatly1 not taking off all the crust1  
but making the two pieces even4  ,for   
plain meat sandwiches1  chop the meat   
very fine1 sprinkle with salt1 and      
spread on the bread2  if it is too dry1 
put in a very little cream as you chop  
the meat4      ,egg ,sandwiches    ,make
 a very little ,french dressing1--about 
a teaspoonful of oil1  a sprinkling of  
salt1 and four drops of lemon juice1 or 
vinegar4   ,chop a hard-boiled egg very 
fine1 mix with the dressing1 and spread4
      ,lettuce ,sandwiches    ,spread   
the bread1 lay on a lettuce-leaf and    
cover with ,french  dressing1 or with   
mayonnaise4  ,these sandwiches are about
 the  best for school1 as they do not   
get dry4      ,celery ,sandwiches       
,chop the celery fine1 mix with a       
,french or mayonnaise dressing1  and    
spread4      ,olive ,sandwiches    ,chop
 six olives fine1 mix with a tiny bit of
 mayonnaise and spread4      ,chicken   

and ,celery ,sandwiches    ,mix chopped 
celery and chopped chicken1 as much of  
one as the other1  wet with ,french or  
mayonnaise dressing and spread4         
,nut ,sandwiches    ,chop the nuts fine 
and add just enough cream to moisten2   
sprinkle with salt and spread4          
,sardine ,sandwiches    ,scrape off all 
the skin from the sardines1 and take out
 the bones  and drain them by laying    
them on brown paper2 mash them with a   
fork1  and sprinkle with lemon juice1   
and spread4      ,tomato and ,cheese    
,sandwiches    ,slice a small1 firm     
tomato very thin indeed1 and take out   
all  the seeds and soft pulp1 leaving   
only the firm part2 put one slice  on   
the bread1 and one thin shaving of      
cheese over it1 and then  put on bread4 
,a slice of tomato with a spreading of  
mayonnaise  makes a nice sandwich4      
,cream ,cheese and ,nut ,sandwiches     
,spread thin ,boston brown bread with   
just a scraping of butter1  then spread 
with cream cheese and cover with nuts2  

this is a  delicious sandwich4          
,sweet ,sandwiches    ,all jams and     
jellies make good sandwiches1 and fresh 
dates1  chopped figs1 and preserved     
ginger are also nice4        ,some of   
,margaret's ,school ,luncheons      #a4 
,two ,boston brown bread1 cream cheese1 
and nut sandwiches1  and two white bread
 and jam2 a little round cake2 a pear4  
#b4 ,two chopped ham sandwiches1 two    
with whole wheat bread  and             
peanut-butter2 a piece of gingerbread2 a
 peach4    #c4 ,two whole wheat-bread   
and chopped egg sandwiches with  ,french
 dressing2 two crackers spread with jam2
 three thin  slices of cold meat1       
salted2 a cup custard2 an apple4    #d4 
,two whole wheat sandwiches spread with 
chopped celery and  ,french dressing1   
two of white bread and sardines2 three  
gingersnaps2 three figs4    #e4 ,three  
sandwiches of white bread filled with   
cooked oysters1  chopped fine1 one of   
whole wheat with orange marmalade2 a few
  pieces of celery1 salted1 a spice     

cake2 a handful of nuts4    #f4 ,four   
sandwiches1 two of minced chicken       
moistened with cream1  two of whole     
wheat and chopped olives2 a little jar  
of apple-sauce2  gingerbread4    #g4    
,two date sandwiches1 two of chopped    
cold meat2 sugar cookies2  three olives2
 an orange4    #h4 ,two fig sandwiches1 
two whole wheat with chopped celery and 
,french dressing2 a devilled egg2 a     
little scalloped cake2 an apple4    #i4 
,three lettuce sandwiches1 one with     
brown sugar and butter2  three tiny     
sweet pickles2 ginger cookies2 fresh    
plums4          ,,the ,,end4            
,,index        ,,beverages              
,chocolate  ,cocoa  ,coffee  ,coffee1   
,french  ,lemonade  ,lemonade with      
,grape-juice  ,tea  ,tea1 ,iced         
,,bread      ,baking ,powder ,biscuit   
,barneys  ,cornbread1 ,grandmother's    
,cornbread1 ,perfect  ,flannel ,cakes   
,griddle-cakes  ,griddle-cakes1 ,sweet  
,corn  ,milk ,toast  ,muffins1          
,cooking-school  ,popovers  ,toast      

,waffles        ,,cake      ,almond     
,strips  ,domino  ,doughnuts  ,eleanor's
  ,filling for ,layer ,cake3    ,caramel
    ,fig    ,maple    ,marshmallow      
,nut and ,raisin    ,orange  ,frosting3 
,caramel    ,chocolate    ,plain        
,fruit1 ,easy  ,gingerbread             
,gingerbread1 ,soft  ,ginger ,cookies   
,grandmother's ,little ,feather ,cake   
,grandmother's ,sugar ,cookies  ,layer  
,margaret's ,own  ,oatmeal ,macaroons   
,peanut ,wafers  ,sponge  ,tea-party    
,velvet        ,,candy      ,betty's    
,orange  ,butter ,scotch  ,candy        
,potatoes  ,chocolate ,creams           
,chocolate ,fudge  ,creamed ,dates      
,creamed ,dates1 ,figs and ,cherries    
,cream ,walnuts  ,cream ,made from      
,confectioners' ,sugar  ,dates with     
,nuts  ,maple ,fudge  ,maple ,wax       
,molasses  ,nut  ,peanut ,brittle       
,peppermint ,drops  ,pinoche  ,pop-corn 
,balls  ,walnut ,creams        ,,cereals
      ,corn-meal ,mush  ,corn-meal      
,mush1 ,fried  ,farina ,croquettes      

,hominy  ,rice1 ,boiled  ,rice          
,croquettes  ,rice1 ,fried              
,,cheese      ,fondu  ,scalloped  ,welsh
 ,rarebit1 ,easy        ,,desserts      
,bread ,pudding  ,brown ,betty  ,cabinet
 ,pudding  ,charlotte ,russe1 ,easy     
,coffee ,jelly  ,cornstarch ,pudding1   
,plain  ,cornstarch ,pudding1 ,chocolate
  ,cornstarch ,pudding1 ,cocoanut       
,cottage ,pudding  ,custard1 ,baked     
,custard and ,cake  ,custard1 ,cocoanut 
,floating ,island  ,fruit ,jelly        
,ice-creams and ,ices3    ,packing the  
,freezer    ,chocolate ,ice-cream       
,coffee ,ice-cream    ,french ,ice-cream
    ,peach ,ice-cream    ,plain         
,ice-cream    ,strawberry ,ice-cream    
,lemon ,ice    ,orange ,ice    ,peach   
,surprise    ,raspberry ,ice            
,strawberry ,ice    ,vanilla ,parfait1  
the ,easiest of ,all  ,junket  ,lemon   
,jelly  ,lemon ,pudding  ,orange ,jelly 
,orange ,pudding  ,peach ,shortcake     
,prune ,jelly  ,prune ,whips  ,rice     
,pudding with ,raisins  ,snow ,pudding  

,strawberry ,shortcake  ,strawberry     
,shortcake ,made with ,cake  ,tapioca   
,pudding  ,pudding ,sauces3    ,foamy   
,grandmother's    ,hard    ,lemon       
,orange    ,maple1 ,delicious    ,quick 
,white  ,velvet ,cream        ,,eggs    
,baked in ,little ,dishes  ,beds1 ,eggs 
in  ,bird's ,nests  ,boiled ,eggs1 ,soft
  ,bacon1 ,eggs with  ,cheese1 ,eggs    
with  ,creamed ,eggs  ,creamed in       
,baking ,dishes  ,creamed on ,toast     
,devilled  ,double ,cream with ,eggs    
,ham and ,eggs1 ,moulded  ,omelette     
,omelette with ,mushrooms  ,omelette    
with ,mushrooms and ,olives  ,omelette1 
,spanish  ,poached ,eggs  ,poached ,eggs
 with ,potted ,ham  ,scalloped          
,scrambled  ,scrambled with ,parsley    
,scrambled with ,chicken  ,scrambled    
with ,tomato        ,,fish      ,codfish
 ,balls  ,crab ,meat in ,shells         
,creamed ,codfish  ,creamed ,fish       
,creamed ,lobster  ,creamed ,salmon     
,mackerel1 ,salt  ,oysters1 ,creamed    
,oysters1 ,panned  ,oyster ,pigs in     

,blankets  ,oysters1 ,scalloped         
,sardines1 ,broiled  ,scalloped ,lobster
 or ,salmon  ,smelts1 ,fried            
,,meats      ,bacon1 ,broiled  ,chicken 
or ,turkey1 ,creamed  ,chicken ,hash    
,chicken1 ,pressed  ,chops1 ,broiled    
,chops1 ,panned  ,cold  ,corned ,beef   
,hash  ,dried ,beef1 ,frizzled  ,liver  
and ,bacon  ,liver and ,bacon on        
,skewers  ,shepherd's ,pie  ,sliced with
 ,gravy  ,souffl  ,steak1 ,broiled      
,steak with ,bananas  ,veal ,cutlet     
,veal ,loaf        ,,pies      ,apple   
,pie or ,tart1 ,deep  ,cranberry        
,general ,rule  ,lemon  ,orange  ,peach 
,peach ,pie1 ,french  ,pumpkin  ,tarts  
,,potatoes      ,cakes  ,creamed        
,hashed ,brown  ,mashed  ,saratoga      
,stuffed  ,sweet ,potatoes    ,creamed  
,fried    ,scalloped        ,,salads    
,cabbage  ,cabbage in ,green ,peppers   
,cauliflower  ,celery  ,celery and      
,apple  ,chicken  ,egg  ,fish  ,lobster 
,orange or ,grapefruit  ,pineapple      
,potato  ,string ,bean  ,tomato and     

,lettuce  ,tomato1 ,stuffed  ,salad     
,dressings3    ,french    ,mayonnaise   
,,sandwiches      ,celery  ,cream       
,cheese and ,nut  ,chicken and ,celery  
,egg  ,lettuce  ,nut  ,olive  ,sardine  
,sweet  ,tomato and ,cheese    ,sauce3  
,cream or ,white  ,school ,luncheons    
,,soups      ,cream ,soup1 ,general     
,rule  ,cream of ,almonds  ,cream of    
,clams  ,cream of ,corn  ,cream of      
,green ,peas  ,cream of ,lima ,beans    
,cream of ,oysters  ,cream of ,potato   
,cream of ,spinach  ,cream of ,tomato   
7,tomato ,bisque7  ,meat ,soups         
,bouillon1 ,creamed    ,extract1 ,made  
from    ,chicken or ,turkey    ,made    
with ,cooked ,meat  ,pea1 ,split  ,plain
 ,meat  ,tomato  ,vegetable1 ,clear     
,,vegetables      ,asparagus  ,beans1   
,lima  ,beans1 ,string  ,beets  ,beets1 
,stuffed  ,cabbage1 ,creamed  ,corn     
,corn1 ,canned  ,macaroni  ,onions      
,peas  ,tomatoes1 ,baked  ,tomatoes1    
,stewed