,illustration3 ,,ready ,,to ,,pour ,,the ,,jelly ,,cookery ,,for ,,little ,,girls ,,by ,,olive ,,hyde ,,foster ,illustration ,,new ,,york ,,duffield ,,company ,,mcmx ,,copyright1 #aiaj1 ,,by ,,duffield ,,co4 ,,the ,,premier ,,press ,,new ,,york ,,dedicated ,to two of the dearest little girls that ever learned to cook4 ,preface ,this book has been prepared with the special purpose of assisting mothers throughout the country to train their small daughters in the art of cookery4 ,scarcely any child can be trusted to take a recipe and work alone1 as the clearest directions need the watchful supervision of an experienced woman1 who can detect the coming mistake and explain the reason for doing things in a certain way4 ,all children like to experiment in the kitchen1 and instead of allowing them to become an annoyance1 they should be so directed that their efforts will result in immediate help to the mother and prove invaluable life lessons to the little ones themselves4 ,nothing is really more pitiable than the helpless woman who1 when occasion demands1 finds herself unable to do ordinary cooking4 ,and that young wife is blessed indeed who has been prepared for her duties in the home by a conscientious mother4 ,therefore let no woman think it too much trouble to teach her child the preparation of various kinds of food1 impressing on her at the same time the dignity and importance of the work4 ,the following articles1 though considerably lengthened and rearranged1 were written at the request of the ,editor1 and ran for a year in ,pictorial ,review2 and the encouraging letters they elicited from women and children everywhere1 prompted this publication in book form4 ,the intention has been not to make a complete manual of cookery1 but instead to create interest in enough branches to enable an otherwise inexperienced person to successfully put together any good recipe4 ,thanks are also due for the use of material appearing in ,the ,circle and ,harper's ,bazar4 ,,olive ,,hyde ,,foster4 ,,contents ,,chapter ,,page ,i4 ,,good ,,things ,,for ,,breakfast #a ,,ii4 ,,using ,,odds ,,and ,,ends #ac ,,iii4 ,,some ,,easy ,,soups #bc ,,iv4 ,,fish1 ,,fresh ,,and ,,dried #ca ,v4 ,,simple ,,meat ,,dishes #cg ,,vi4 ,,the ,,interesting ,,potato #de ,,vii4 ,,different ,,kinds ,,of ,,vegetables #ec ,,viii4 ,,for ,,the ,,unexpected ,,guest #fc ,,ix4 ,,rice ,,and ,,macaroni #gc ,x4 ,,baking ,,cake ,,and ,,bread #ha ,,xi4 ,,desserts ,,good ,,in ,,summer #ie ,,xii4 ,,the ,,thanksgiving ,,dinner #ajg ,,xiii4 ,,the ,,christmas ,,dinner ,,party #aag ,,xiv4 ,,delicious ,,home-,,made ,,candies #abe ,,xv4 ,,preserving #aca ,,xvi4 ,,sandwiches ,,and ,,drinks #aci ,,xvii4 ,a ,,few ,,more ,,desserts #ade ,,illustrations ,,ready ,,to ,,pour ,,the ,,jelly ,frontispiece ,,page ,,preparing ,,to ,,make ,,biscuit #c ,,creamed ,,eggs #g ,,table ,,set ,,for ,,valentine ,,luncheon #ae ,,fresh ,,vegetable ,,salad #af ,,heart ,,salad #bj ,,green ,,pepper ,,salad #bd ,,tossing ,,up ,a ,,salad #bi ,,creamed ,,codfish ,,and ,,coffee ,,for ,,father',s ,,breakfast #ce ,,veal ,,cutlet ,,as ,,reed ,,birds #ch ,a ,,standing ,,roast ,,of ,,beef #dc ,,cleaning ,,up #ea ,,cucumber ,,jelly #ei ,,table ,,set ,,for ,,an ,,easter ,,luncheon #fd ,,creamed ,,oysters ,,in ,,baskets #fg ,,tray ,,arranged ,,for ,,welsh ,,rarebit #fi ,,compote ,,of ,,rice #ge ,,icing ,,the ,,cake #hc ,,tea ,,cakes ,,baked ,,in ,,heart ,,shape #he ,,afternoon ,,tea ,,for ,,two #ib ,,fruit ,,jelly ,,with ,,whipped ,,cream #ig ,,cornstarch ,,pudding1 ,,small ,,moulds #ajc ,,dinner ,,table ,,with ,,fruit ,,centerpiece4 ,,nuts ,,and ,,raisins ,,in ,,individual ,,baskets #aji ,,making ,,pies #aac ,,delicious ,,home-,,made ,,candies #abf ,,marking ,,the ,,preserves #acb ,,marshmallow ,,cream #ade ,,charlotte ,,russe #adh ,,cookery ,,for ,,little ,,girls ,,chapter ,i ,good ,things ,for ,breakfast 7,for these recipes1 unless otherwise specified1 make all measurements level4 ,the use of measuring cups1 divided into halves and thirds1 is strongly urged1 as well as the tea and table measuring spoons47 ,every mother should begin to instruct her little daughter at an early age in the different branches of housekeeping1 and if taught in the right way1 none will prove more attractive than cooking4 ,when quite young the child will be eager to experiment1 and generally will be careful2 and with many of the simple recipes she can scarcely make a mistake1 and they will prove invaluable to her later on4 ,cooking is of great educational value4 ,aside from giving a girl that knowledge necessary to the proper conduct of a home1 in the dextrous handling of utensils and food products1 the concentration required1 and the practice of doing certain work for certain results1 it also gives excellent mental training and brings all-round development4 ,every girl should become a good practical cook2 and in the majority of cases the mother1 for many reasons1 is the best teacher4 ,,equipment ,the small cook should be provided with her own apron1 sleeves and cap4 ,also attach to her belt a tea-towel and a small holder for lifting hot pans4 ,this will make her feel more important and too1 impress upon her the need of having everything clean and orderly4 ,then emphasize the necessity of always following directions1 and taking the pains to make each cupful an even cupful--each spoonful an even spoonful4 ,the pan for baking should be thoroughly greased and set aside ready for use1 after the fire has first been put in good condition1 so that the oven will be right1 and then all the cooking utensils and materials placed conveniently at hand4 ,for the first lesson suppose the choice be baking-powder biscuit4 ,when properly made they are delicious1 but from the number of times that otherwise good cooks fail on this point1 ,i have come to the conclusion that the secret lies in the mixing and handling4 ,illustration3 ,,preparing ,,to ,,make ,,biscuit ,,baking-,,powder ,,biscuit ,have the child place two even cupfuls of flour in the sifter1 with two level teaspoonfuls of baking-powder1 half a teaspoonful of salt1 and then sift4 ,to this add one rounded tablespoonful of lard4 ,the little maid's hands and nails should be specially cleaned so she can work this thoroughly into the flour1 and it may take her five minutes to do it properly4 ,next1 dusting her hands1 have her take a table fork and stir all the time as she adds the milk4 ,generally three-quarters of a cupful of milk is enough1 but if the flour was packed in solid it may take a whole cupful4 ,mix up well with the fork into a soft dough1 and turn out on a floured bread-board4 ,she must not handle it1 even now1 but sprinkle over just enough flour to keep the rolling-pin from sticking while she rolls it out until three-fourths of an inch thick4 ,next she should be shown how to cut into small rounds without any waste1 for the dough that is left to be molded over will take up more flour and consequently be thicker and not so light4 ,as each biscuit is cut it should be carefully placed in the pan1 close to its neighbor1 but not crowding1 and when all are ready1 popped into a hot oven for fifteen minutes' baking4 ,this lesson should be repeated in a few days1 before the child has forgotten any of the details1 and thereafter it is advisable to let her make the same dough1 for different purposes1 at least once a week for a while4 ,for meat pies1 dumplings1 or shortcake1 one-half the recipe will be plenty for a family of four1 and she will feel that she has learned each time how to make a new dish4 ,provide a small blank book and have her write down every recipe1 with the full directions for mixing4 ,this will be her very own1 and as it grows will come to be a valued treasure4 ,,baked ,,apples ,as cooked fruits are such nourishing food1 let the child prepare some kind while the biscuits are baking--apples1 for instance4 ,the oven being hot1 it is best to bake them1 so show her how to wash1 core and then fill each opening with sugar1 cinnamon and a little butter4 ,it will take only a few moments to prepare them1 and while the baking is in progress the dishes that have been used should be washed and set in the closet1 the materials left be put away4 ,all must be in order before the lesson is pronounced over and the dish-pan wiped and put up4 ,where it is desired to serve the apples and biscuits at the same meal1 the apples should be prepared first1 as they take longer to bake4 ,,corn ,,bread ,corn bread1 too1 is easy for any child to make4 ,have her mix one and one-half cups of sifted flour1 one-half cup of yellow corn meal1 three tablespoons of granulated sugar1 one teaspoon of salt and two teaspoons of baking powder4 ,add two well-beaten eggs1 one cup milk1 and one tablespoon of melted butter4 ,pour in buttered tin or gem pans1 and bake in hot oven for fifteen or twenty minutes4 ,,muffins ,then next try muffins4 ,have her sift two cups of flour1 one teaspoon of salt1 and two teaspoons of baking powder4 ,add one cup of milk1 two tablespoons of melted butter1 and two eggs1 with the stiff whites last4 ,bake in buttered muffin tins fifteen or twenty minutes in a hot oven4 ,,griddle ,,cakes ,if successful with these things1 she will be quite sure with a little care to make good griddle cakes4 ,have her sift two cups of flour with two teaspoons of baking powder1 half a teaspoon of salt1 a tablespoon of sugar1 and stir in the yolks of two eggs1 well beaten1 and a cup and a half of milk4 ,when perfectly smooth1 and just before baking1 fold in the stiff whites4 ,grease a hot griddle with a piece of suet1 put down a spoonful of batter at a time1 and turn as soon as it bubbles well over the top4 ,watch carefully to keep from burning1 but never turn a pancake the second time4 ,after a girl has learned how to make biscuit and other light breads1 she should be shown at once how to prepare eggs in different ways so that she will be able at any time to serve a dainty breakfast4 ,illustration3 ,,creamed ,,eggs ,,on ,,toast ,,boiled ,,eggs ,to boil an egg would seem to be the easiest matter possible1 but it requires care just the same4 ,scarcely any two people in a family like eggs cooked the same length of time1 and so1 after ascertaining the way each one prefers1 have the water boiling hard1 and then check by adding a little cold water so that the shells will not crack from the heat4 ,put in the eggs carefully with a tablespoon1 to prevent striking each other1 boil the required number of minutes and remove each when its time is up1 sending to the table at once4 ,hard boiled eggs1 to be digestible1 should be kept just at the boiling point for thirty minutes4 ,the yolks will then be mealy4 ,,poached ,,eggs ,poached eggs should be dropped in buttered gem pans and then set in a deep dripping-pan and covered with boiling water4 ,when boiled as long as desired1 lift gently on to rounds of buttered toast1 sprinkle with salt and pepper1 garnish with parsley or small celery leaves and serve on a hot platter4 ,,plain ,,omelet ,for an omelet for four people1 separate yolks and whites of five eggs4 ,beat yolks very light1 add one-quarter teaspoonful salt1 pepper1 five tablespoonfuls milk1 and lastly the whites1 beaten very stiff4 ,mix lightly1 but thoroughly1 and pour in well-buttered hot frying-pan1 place on stove about two minutes until well puffed up1 then put in oven for a moment until firm on top4 ,on removing1 fold omelet over with a cake-turner1 place on a hot plate and garnish with parsley4 ,,fancy ,,omelets ,after the little daughter has mastered this popular dish1 show her how to make it into a fancy one by adding various things4 ,a small quantity 7half a cupful7 of chopped ham stirred in before cooking1 converts it into a ham omelet1 a cupful of cold boiled rice mixed thoroughly through the uncooked eggs1 a rice omelet1 while a cupful of chopped meat--or better1 chopped chicken--will make a meat or chicken omelet4 ,a delicious green corn omelet has the pulp from two ears of green corn1 grated from the cob1 added just before cooking4 ,this should be given a slower fire and more time4 ,for a cheese omelet1 sprinkle half a cupful of grated cheese over the eggs after they are cooked before folding over4 ,,omelet ,,garnishing ,the wise mother will suggest to the young cook that instead of always using one recipe she try to think of some way of improving or varying it4 ,a few green peas left from dinner can be made hot and sprinkled over an omelet the same way as the cheese1 or the cup of stewed tomatoes left from the day before be strained1 thickened with a teaspoonful of flour1 seasoned with butter1 pepper and salt1 and served as a sauce1 this making a delicious accompaniment to a plain omelet4 ,,creamed ,,eggs ,take the desired number of hot hard-boiled eggs1 cut in quarters1 lay on pieces of hot buttered toast1 and cover with white sauce4 ,this makes a most appetizing dish for breakfast or luncheon4 ,garnish with parsley4 ,,devilled ,,eggs ,put on in hot water1 simmer for half an hour1 then place in cold water to loosen shells4 ,when cold1 cut in half1 remove yolks1 mash1 and season with salt1 pepper1 a dash of prepared mustard1 and a teaspoonful of vinegar1 with a half teaspoonful of soft butter for each egg4 ,rub to a smooth paste1 and pack back in the whites4 ,for picnics1 fasten two halves together with a wooden toothpick4 ,,scrambled ,,eggs ,beat the desired number enough to break the yolks1 season with salt and pepper1 and add a tablespoonful of milk for each egg4 ,put in a hot pan half a teaspoonful of butter for each egg1 and when melted1 pour in the beaten eggs4 ,stir constantly1 scraping from the bottom of the pan until cooked enough to suit individual taste1 but watch closely1 for the longer they cook the drier they become4 ,garnish with parsley or with dried beef1 frizzled in a hot skillet with a small quantity of butter4 ,,bacon ,,and ,,eggs ,place thin slices of bacon in a hot skillet1 turn frequently to keep from curling1 and remove to a hot plate when cooked as much as desired4 ,break eggs in a saucer1 one at a time1 to see that they are fresh1 then drop gently into the hot fat4 ,when done to suit individual taste1 lift carefully to the center of a hot platter1 and garnish with the bacon4 99 99 99 99 99 ,the secret of an attractive table1 which should be made clear to every girl1 is clean linen1 with dishes and silver carefully arranged4 ,each article of food1 however simple1 should be carefully placed in the center of its dish1 and vegetables1 meats and salads garnished with parsley1 celery leaves1 or occasionally rings of hard-boiled eggs4 ,the eggs are especially nice on salads and on such a vegetable as spinach4 99 99 99 99 99 ,a kitchen lesson would be incomplete without a few words regarding the care of the all-important dish-towels and dish-cloth4 ,however many may be on hand1 it is a wise plan to teach the little cook to take warm water and plenty of soap and wash them out each time1 being careful to rinse them thoroughly after she is through4 ,then hang out in the air to dry4 ,,chapter ,,ii ,using ,odds and ,ends ,every mother1 in teaching her little daughter to cook1 should impress upon her two essential points--economy and neatness4 ,a cook cannot be too careful to have her materials1 her utensils1 and herself as clean as possible4 ,so1 before beginning work1 the child should carefully wash her hands1 clean her nails1 smooth up any stray locks of hair1 and put on the cap1 sleeves and apron that are to protect her from spots and flying flour4 ,then all fruits or vegetables which are to be used should be well washed before being peeled1 and the cooking utensils wiped off4 ,sometimes the pans or the stewing kettle have not been used for days1 and there is sure to be a certain amount of dust on these that is almost imperceptible1 but nevertheless unwholesome and often dangerous4 ,following the instructions regarding cleanliness1 and of equal importance1 is the lesson in the economical use of materials on hand4 ,anyone can take a recipe calling for all fresh materials and1 with a little care1 turn out a successful dish2 but it takes a culinary artist to successfully work up the odds and ends found in the ice-box and pantry4 ,in small families these bits can be made into attractive dishes for luncheon1 or1 in case of an unexpected guest1 converted into an additional course4 ,in the line of vegetables1 for instance1 there may be left a few leaves of lettuce1 a couple of tomatoes1 the remains of a roast1 a small quantity of chicken1 and a bottle of sour milk4 ,not very promising1 certainly1 in the ice-box1 but full of possibilities4 ,the little cook is going to be a magician1 and by a wave of her wand 7the cook-book17 make a grand transformation4 ,,cottage ,,cheese ,first the sour milk6 ,not attractive as sour milk1 but most delicious as cream cheese4 ,set one quart of sour milk on the stove where it will warm slowly1 and let stand until the curd and whey separate4 ,spread a piece of cheese-cloth or an old napkin over a colander1 pour in the curds and let drain until quite dry4 ,this may take a couple of hours1 and it is a good plan to warm the milk while getting the supper and then let stand all night4 ,next put the curds in a bowl and rub to a paste with one teaspoonful of butter1 a saltspoonful of salt and a tablespoonful of cream4 ,when smooth1 mold into little balls if to be served with a salad4 ,illustration3 ,a ,,table ,,set ,,for ,a ,,valentine ,,luncheon ,,nut ,,cheese ,,crackers ,nut cheese crackers are most appetizing1 too1 made by spreading this cheese on small saltine crackers1 and sprinkling chopped nuts over the top4 ,any child will delight to make these1 and while easy and cheap1 they are attractive enough to serve any company4 ,or1 the cheese can be served1 ,french fashion1 with a little heavy cream and a small quantity of richly preserved currants or cherries1 7,bar-le-duc17 for dessert4 ,illustration3 ,,fresh ,,vegetable ,,salad ,,stuffed ,,peppers ,if there is too little of the roast to serve sliced cold1 it can be chopped fine1 seasoned well with salt and pepper and moistened with the cold gravy4 ,if the quantity is still too small1 it can be increased by adding a beaten egg and half a cupful of dried bread-crumbs4 ,this works into a nice dish by taking sweet green peppers1 splitting in half1 washing and removing the seeds1 and then packing with the minced meat4 ,bake until peppers are tender1 about half an hour1 then remove from oven1 lay on squares of hot toast1 and cover with white sauce or warmed-over gravy4 ,,white ,,sauce ,good white sauce is needed for so many different kinds of vegetable1 fish and meat dishes1 that a child should be taught it at the beginning of her work4 ,have her melt one tablespoon of butter and stir in one tablespoon of flour4 ,when smooth1 add slowly one cup of milk1 stirring all the time to keep from getting lumpy4 ,if lumps do form1 however1 before the child has learned the secret of mixing1 she can strain after it has cooked five minutes4 ,season with quarter-teaspoon of salt and a dash of pepper4 ,for brown sauce1 simply brown the flour and butter before adding the milk4 ,,creamed ,,chicken ,a small quantity of chicken is often left from dinner1 yet not enough to serve cold4 ,let the mother show the child how to cut off every bit of meat from the bones--and she will get more than she expects from wings and necks4 ,but all pieces of fat and skin must be discarded4 ,then for a hot dish1 making a white sauce first1 she can stir in the minced chicken1 let it cook a few moments1 and serve on rounds of buttered toast4 ,,chicken ,,croquettes ,still another way1 if the quantity is small1 is to add to one cupful of chopped chicken one-half cupful of rolled bread-crumbs1 a half cupful of hot milk1 two well-beaten eggs1 a teaspoonful of chopped parsley1 and salt and pepper to taste4 ,this is to be shaped into croquettes1 dipped in rolled bread-crumbs1 beaten egg1 crumbs again1 and browned in hot fat4 ,white sauce served on the side will make it doubly attractive2 and if the quantity is still small for the number to be served1 it will go farther and be made more savory if garnished with curls of crisp bacon4 ,,chicken ,,salad ,if a cold dish is desired1 let her add an equal amount of finely cut celery1 season with salt and pepper1 moisten with cooked salad dressing1 and she will have a delicious chicken salad4 ,to be particularly nice1 however1 she should use only the white meat4 ,our little cook should be taught the first thing how to make a good salad dressing1 for into a salad it is almost always possible to turn the left-overs that otherwise might be thrown out4 ,only one other thing 7soup7 will use up as many scraps in making nourishing as well as appetizing dishes4 ,,boiled ,,salad ,,dressing ,as many people do not care for the flavor of oil1 a nice easy dressing is made by taking two tablespoonfuls butter1 rubbed to a cream1 to which is added one teaspoonful salt1 one-half teaspoonful mustard1 a dash of red pepper1 and one cupful hot milk4 ,stirring well1 this should immediately be poured on the beaten yolks of three eggs1 and then cooked in a double boiler until thick4 ,remove from the fire1 add one-quarter of a cup of vinegar1 and stir until cool4 ,when to be used in fruit salads1 add half a cup of thick cream just before serving4 ,but eggs and milk curdle if boiled4 ,,french ,,dressing ,easily made is the ,french dressing1 and often prepared at the table4 ,to one-quarter teaspoonful of finely minced onion1 add one-half teaspoonful salt1 a little black pepper1 a few grains of ,cayenne and six teaspoonfuls olive oil4 ,stir well1 add two teaspoonfuls vinegar1 and mix thoroughly4 ,,fresh ,,vegetable ,,salad ,to make the best of the few vegetables we have found on hand1 wash the lettuce carefully 7looking out for the tiny green bugs found on some kinds17 and arrange on a plate4 ,peel and slice the two tomatoes1 and lay lightly on the lettuce1 with a few bits of celery1 several radishes or some thin slices of cucumber if available1 and cover with salad dressing4 ,illustration3 ,,heart ,,salad ,for the heart salad illustrated1 cut cold boiled beets into heart-shaped sections1 and serve on lettuce hearts1 with ,french dressing4 ,,cooked ,,vegetable ,,salad ,small quantities of cooked vegetables1 such as beets1 string beans1 asparagus1 peas and boiled potatoes1 make a nice salad cut into small pieces1 laid on lettuce leaves and covered with ,french dressing4 ,but they must be thoroughly chilled4 ,,cabbage ,,salad ,cabbage salad is possible at all seasons of the year1 and should be one of the first that the child should learn to make4 ,insist on getting small1 perfect heads1 and have the leaves removed one at a time1 examined closely and washed as carefully as lettuce1 for fear of worms4 ,after chopping finely1 the desired quantity is to be seasoned with salt and pepper and served on the small1 tender white leaves1 with the following dressing3 ,,sour ,,cream ,,dressing ,to half a cup of thick sour cream1 add half a teaspoonful of salt1 a teaspoonful of sugar1 a dash of black pepper1 and two teaspoonsful of strong vinegar4 ,,fresh ,,fruit ,,salad ,almost all kinds of fruit are used in salads4 ,bananas and oranges1 alone or together1 are served on lettuce with the cream salad dressing1 as are also the skinned and seeded white grapes4 ,pineapple and grapefruit are delicious with head lettuce1 served with the ,french dressing containing but a few drops of the onion juice4 ,then again1 all may be combined1 served with either dressing preferred1 and improved by the addition of a few nuts4 ,,waldorf ,,salad ,for four people have the little cook take four pretty red apples1 cut a slice off the top1 and after removing the core1 carefully cut out with a teaspoon the inside of each without breaking the skin4 ,taking half the scooped-out apple1 she must add an equal amount of celery 7cut in small pieces7 and chopped ,english walnuts1 one teaspoonful salt and boiled dressing enough to cover4 ,after tossing up lightly with a fork pack in the apple shells1 and when possible serve in nests made of lettuce cut in strings4 ,,green ,,pepper ,,salad ,take sweet green peppers1 cut a slice from the top1 remove seeds1 and fill with either the mixed vegetables or diced cucumbers1 covered with ,french dressing4 ,serve on lettuce4 ,,chapter ,,iii ,some ,easy ,soups ,every little cook should early be taught how to make a variety of soups1 as many small quantities of food can be utilized in this way that otherwise might be wasted4 ,,stock ,take1 for instance1 the bones and small trimmings from steaks1 chops or a roast1 and the remnant of a chicken4 ,these1 with a five-cent soup bone1 will make the stock1 which is the foundation for a great many kinds of soup4 ,if part of the scraps have been fried or roasted1 so much the better1 as then the stock will be a delicate brown and have even a richer taste4 ,the meat1 cut in small cubes1 with the bones well cracked1 should be covered with twice the quantity of cold water and allowed to stand for several hours4 ,,clear ,,vegetable ,,soup ,any kind of vegetables on hand can be put in at the same time1 a small onion cut in slices1 a little chopped carrot1 turnip1 a few string beans cut in inch lengths1 half a cupful of peas1 a couple of stalks of celery1 a few sprigs of parsley1 together with three or four cloves and salt and pepper to taste4 ,if these vegetables with the meat fill the kettle one-third full1 then it can be filled to the top with cold water4 ,after standing several hours it should be placed where it will heat slowly and allowed to simmer for two hours1 then strained and set aside to cool and let the grease come to the top4 ,when it is cold the cake of fat can easily be lifted off4 ,illustration3 ,,green-,,pepper ,,salad ,,consomme ,,and ,,bouillon ,then to make the finest kind of perfectly clear soup1 stir into each two quarts of cold stock the beaten white and crushed shell of one egg1 place on the fire and keep stirring until it boils4 ,allow to cook without stirring for twenty minutes1 after which set aside for ten minutes2 skim and strain through a cheese-cloth bag4 ,this may seem like a good deal of work1 but if the soup is first boiled in the morning while cleaning up the kitchen and then clarified while getting dinner1 it will not require much time nor trouble1 and the result will be a delicious consomme or bouillon4 ,it is called bouillon if made principally of beef with vegetables1 and brown in color2 it is consomme if made of uncooked meat and bones1 including veal and chicken1 and consequently light in color4 ,,pleasing ,,variations ,stock made thus can be simply reheated or changed to any desired kind of soup by the addition of a particular garnishing4 ,for rice soup1 either a few teaspoonfuls of uncooked rice or half a teacupful of cold boiled rice can be added2 for vegetable soup a cupful of mixed vegetables cut in small pieces can be put in and boiled until tender4 ,macaroni1 broken in inch lengths1 washed and then cooked in the stock until it is done makes a nice change1 called ,italian consomme1 while a cupful of tomatoes will convert it into a tomato soup4 ,if the additions suggested are to be made1 however1 it is not necessary to clarify the stock4 ,it takes common sense to make good soup1 as well as time and patience1 and one must learn to be guided by the taste if trying to use up left-overs instead of following a regular recipe4 ,cream soups1 however1 do not require any stock1 and so are easily and quickly made4 ,they are delicious1 too1 and something any bright girl could make while her mother got up the rest of the dinner4 ,they take the name of the kind of vegetable used1 but all are put together in about the same way4 ,,cream ,,of ,,celery ,for cream of celery take two cupfuls of diced celery1 using the leaves1 ends and coarse pieces not good enough to send to the table uncooked4 ,cover with two cupfuls of cold water1 season with salt and allow to cook until tender--about twenty minutes4 ,while this is boiling the little maid mixes in another pan two tablespoonfuls of melted butter with two tablespoonfuls of flour4 ,placing it over the fire1 she adds three cupfuls of milk and stirs for five minutes while it boils4 ,after seasoning with salt and pepper and a dash of red pepper1 pour in the strained water from the cooked celery and boil all gently on the back of the stove for five minutes before serving4 ,,pea ,,and ,,asparagus ,for cream of pea soup1 simply substitute two cupfuls of cooked peas that have been pressed through a colander4 ,for cream of asparagus boil up first two cupfuls of the tough ends of the asparagus that would not do for the table1 or take two cupfuls of the water used in cooking the asparagus for dinner and put with the thickened milk4 ,but in order to avoid giving the family the same vegetable twice at a meal1 it is best to save the asparagus water or the celery ends until another time1 putting in the ice-box to keep fresh4 ,we all like variety1 and in this way it can be had without extra expense4 ,,cream ,,of ,,potato ,cream of potato soup is made by adding two scant cupfuls of mashed potato to the milk foundation given4 ,some people like the addition of a half-teaspoonful of onion juice to flavor or a tablespoonful of chopped bacon4 ,if too thick it can be thinned with some of the boiling potato water4 ,it is advisable for the mother to have the child make a certain cream soup twice in close succession to be sure that she thoroughly understands the process1 and then make each of the other kinds soon after1 so that she will get used to using up whatever left-overs she finds on hand4 ,,black ,,bean ,,soup ,black beans make a particularly nice soup for a company dinner4 ,to two cupfuls of the dried beans use four cupfuls of cold water and let stand over night4 ,next day add two cupfuls of boiling water and cook until the beans are perfectly tender1 with one small chopped onion1 three cloves1 salt1 pepper and a dash of cayenne4 ,melt two tablespoonfuls of butter1 stir in two tablespoonfuls of flour1 add a cupful of cold water2 cook the same as the milk foundation and add to the beans after they have been put through a colander4 ,boil up well together1 stirring to blend well4 ,put a couple of thin slices of hard-boiled egg and lemon in each plate and pour the hot soup in4 ,if desired1 the soup can be additionally flavored with a small wineglassful of sour wine4 ,,cream ,,of ,,tomato ,before leaving the soup question1 let me say that the cream of tomato is made by heating two cupfuls of canned tomatoes to the boiling point1 then straining1 and after adding a good-sized pinch of soda1 which must be stirred in well1 poured slowly on to the milk foundation1 prepared in another vessel4 ,this must be served immediately1 as it is not so good when allowed to stand4 ,illustration3 ,,tossing ,,up ,a ,,salad ,,delectable ,,garnishes ,instead of always serving the ordinary crackers1 teach the child how to prepare some simple little extras for nice soups4 ,plain square crackers spread with butter1 salted and then browned in the oven will taste quite different2 another time let her grate the least bit of cheese over before the toasting4 ,or she can take stale bread1 cut in long narrow strips1 spread with butter1 season with salt and pepper and bake a light brown in a slow oven4 ,croutons1 too1 are a welcomed variety1 made by cutting bread in half-inch cubes1 dipping in melted butter and frying crisp4 ,a few of these are scattered on top of each plate of soup just before sending to the table4 ,such extras require but little time1 yet they mark the experienced cook2 and if our small maid has been paying due attention to her directions 7and consequently getting good results in her work17 she ought now to be so interested that she will be eager to try every new dish suggested and desirous of making the greatest possible number of dishes out of each particular kind of food4 ,now let us review and see what we have out of the odds and ends that we found that we had on hand to start with1 and what a luncheon it would make4 ,we should have either a soup or the stuffed peppers for a first course1 salad for a second1 and the cheese crackers served with a small quantity of jam or preserves for a finish6 ,quite a nice meal1 and one we need not hesitate to set before an unexpected guest4 ,besides1 from any reasonable quantity of left-overs there would probably be enough for four people4 ,,chapter ,,iv ,fish1 ,fresh and ,dried ,fresh fish1 in the first place1 must be absolutely fresh4 ,they will have little odor1 the eyes will be full and clear1 and the flesh firm4 ,they are usually delivered from the market cleaned and scaled1 but they should be washed with cold water1 and sprinkled with salt if not used immediately4 ,,smelts1 ,,trout ,,and ,,perch ,smelts1 trout1 perch and other small fish1 are fried whole1 while the larger kinds are cut in pieces called fillets4 ,after washing1 drying and seasoning with pepper and salt1 each piece should be dipped in finely rolled1 dried bread or corn meal1 and laid on the bread-board4 ,when all through1 beginning with the first1 dip each one in well-beaten1 seasoned egg1 and then in the crumbs again1 taking pains to have them covered completely4 ,lay back on the board to dry before cooking4 ,heat a half cupful of lard in a skillet until smoking hot1 then put in the fish and fry on one side until brown4 ,turn carefully to avoid breaking1 and brown on the other side1 but do not turn more than once1 and watch to keep from burning4 ,many cooks use flour or rolled crackers for covering the fish1 but the bread crumbs do not hold as much grease1 and the fish always seem to fry better than when dipped in anything else4 ,when cooked a deep1 rich brown1 lift out on to brown paper to drain1 and then slip on to a hot platter and send to the table at once1 garnished with slices of lemon1 parsley or water cress4 ,,halibut ,a halibut steak is fine when1 after washing thoroughly1 it is put in a dripping pan1 seasoned with salt and pepper1 covered with boiling water and cooked in the oven until done1--from twenty minutes to half an hour4 ,while it is cooking1 our little maid can prepare her favorite white sauce1 only now she must add a cupful of strained tomatoes and season with red pepper4 ,when the fish is ready1 she must serve it on a hot platter1 covered with the hot sauce4 ,a steak of this kind usually weighs about two pounds1 and is ample for four or five people4 ,,white1 ,,weak ,,and ,,blue ,,fish ,white fish1 weak fish1 blue fish and similar kinds ,i like best when large enough to have the bones first removed and the fish then spread1 skin down1 on a wire broiler1 or an oak plank4 ,spread with a little butter and seasoned with pepper and salt1 it may be cooked in a gas stove or before a hot fire4 ,this will take from twenty to thirty minutes4 ,when thoroughly done and browned on top1 garnish with roses of mashed potato1 lemon or parsley1 and serve immediately1--right on the plank if desired4 ,any left over can be picked into small pieces1 and worked up with an equal amount of cold mashed potato1 into cakes1 to be fried for breakfast4 ,there are many kinds of smoked and canned fish that make specially appetizing dishes for breakfast or luncheon4 ,they should always be kept in the house1 with other shelf supplies1 and will prove a friend in need4 ,,finnan ,,haddie ,finnan ,haddie can be served in several ways4 ,after washing and wiping off with a cloth1 it can be buttered1 seasoned with salt and pepper and either broiled or fried4 ,or it is even better if boiled first for five minutes 7put on it cold water71 then picked into small flakes and stirred into our little maid's standby1 white sauce4 ,after cooking five minutes longer1 it should be served on rounds of hot buttered toast1 garnished with parsley4 ,,smoked ,,fish ,smoked halibut1 salmon and sturgeon can all be bought in small pieces 7even as little as half a pound71 and are most inviting when cut into thin slices and made hot in a skillet with just enough butter to keep them from burning4 ,,salt ,,cod ,but in talking of dried fish1 we must not forget our old favorite1 creamed codfish4 ,as the boxed codfish is always so salty1 it is necessary1 after picking it carefully apart and removing the bones1 to let it soak in cold water for half an hour1 then drain4 ,put half a cupful of fish on in a stewpan1 cover with cold water and let come to a boil4 ,pour this off immediately1 cover with fresh boiling water1 and let gently simmer for ten minutes4 ,while it is cooking1 our small maid should rub to a smooth paste one tablespoon of flour and one tablespoon of butter4 ,then adding one cup of milk and one well-beaten egg to the codfish1 she next puts in the paste1 and continues to stir for five minutes more while it is cooking4 ,it should then be served on rounds of hot toast4 ,illustration3 ,,creamed ,,codfish ,,and ,,coffee ,,for ,,father',s ,,breakfast ,,salt ,,mackerel ,salt mackerel should be covered with cold water and left skin side up to soak over night4 ,for breakfast1 dry in a cloth and broil1 with the flesh side toward the fire1 or else brown in a hot pan with a little butter1 and serve on a hot platter garnished with slices of lemon4 ,i have purposely avoided giving recipes calling for frying in deep fat1 as there is always more or less danger of an inexperienced child meeting with an accident in handling any quantity of melted lard1 but mothers who wish to use it will find that fritters1 fish and other things when cooked that way get a nice color and really take up less fat than when fried 7sauted7 in the more common style4 ,,chapter ,v ,simple ,meat ,dishes ,here let me put in a few words about some easy ways of cooking meat4 ,the recipes are simple1 but everything depends on your getting in plenty of seasoning1 cooking as directed1 and--not burning4 ,be sure to have veal1 lamb and pork well done1 as no one likes these rare or even pink1 but study the family taste about the length of time to cook beef4 ,i have purposely omitted the ordinary dinner meats 7,i couldn't tell you everything in one little book671 but if you learn to make what ,i do tell you about1 you will certainly become a good cook4 ,,pan-,,broiled ,,lamb ,,chops ,lamb chops are particularly nice pan-broiled4 ,first scrape off any fine particles of bone1 trim off superfluous fat1 and then place in a hissing hot skillet4 ,turn often until well seared1 to prevent escape of juices1 and cook until brown1 about ten minutes4 ,serve on a hot platter1 season with salt and pepper1 dot with butter1 and garnish with parsley1 peas1 or a ring of mashed potatoes4 ,,pork ,,chops ,pork chops need to be thoroughly cooked1 and after washing1 ,i always parboil ten minutes first in a covered frying pan1 then season with salt and pepper and brown in fat4 ,they are often served with tomato sauce4 ,illustration3 ,,veal ,,cutlet ,,as ,,reed ,,birds ,,veal ,,cutlets ,the veal for this purpose1 sometimes called ,mock ,reed ,birds1 should be sliced thin1 then cut in four-inch squares4 ,spread lightly with butter1 sprinkle with salt and pepper1 and scatter with finely minced parsley and celery1 or either one alone4 ,roll each piece up tightly and tie with a piece of white string4 ,place birds in a hot skillet with a little water and melted butter1 cover and simmer for twenty minutes1 then brown in butter or fat as preferred4 ,serve on rounds of hot buttered toast1 with brown gravy4 ,,beef ,,stew 7,,brown7 ,take one pound of round steak1 cut in small pieces and sprinkle with salt and pepper4 ,put a little suet in a hot kettle1 or melt two tablespoons of butter1 and add a couple of slices of dry onion1 turning frequently until brown1 then put in the meat4 ,stir to keep from scorching until well seared on all sides1 cover with boiling water1 and set on the back of the stove to simmer for at least three hours4 ,as it boils down1 allow to brown before filling up again1 and have the meat covered with the broth when done4 ,thicken with two tablespoons of flour stirred to a smooth paste in half a cup of cold water4 ,add more salt then if necessary4 ,send to the table in a covered dish1 and serve with mashed potatoes4 ,,southern ,,baked ,,ham ,when there is going to be company1 baked ham is one of the nicest kinds of meat that can be had4 ,take either a small end or half a ham1 as needed1 and soak several hours in cold water4 ,wash well and put on in a kettle with cold water to cover and boil slowly1 allowing at least twenty minutes to the pound4 ,after boiling half an hour1 remove one-third the water1 and fill up with fresh boiling water1 and keep covered until done4 ,then set aside and allow to cool in the liquor4 ,when cold1 lift out1 trim off the brown skin1 cover the fat with brown sugar1 stick with whole cloves1 and bake brown--about twenty or thirty minutes4 ,this is delicious either hot or cold4 ,,beefsteak ,different kinds of steak need to be cooked in different ways4 ,tenderloin1 porterhouse1 and sirloin are best broiled over a hot fire1 or pan broiled by being turned frequently on a very hot skillet1 with only the fat that comes from the steak itself4 ,serve on a hot platter1 with butter1 pepper and salt4 ,round steak is nice cut in small pieces1 seasoned with salt and pepper1 rolled in flour1 and cooked quickly in some of the suet1 first put in the pan until tried out4 ,lift browned pieces of the steak 7for this needs more cooking than tenderer meat71 on to a hot platter1 add a little butter to the fat in the pan1 stir in a scant tablespoon of flour1 stir well until smooth and brown1 then pour in quickly a cupful of cold water1 and continue to stir until well thickened4 ,this gravy will be smooth and of nice flavor1 and can be poured over the meat4 ,season1 of course1 with salt and pepper to taste4 ,,hash ,hash1 though a dish often laughed at1 is always appetizing when well made4 ,corn beef hash indeed has quite a reputation1 and is made by chopping cold corn beef rather fine1 adding an equal quantity of cold boiled potatoes1 chopped1 wetting with enough boiling water to keep from burning1 seasoning with salt1 pepper and a little butter1 and then allowing to cook gently for at least twenty minutes4 ,all kinds of hash need to simmer for quite a while1 in order to blend the flavor of the meat and the potatoes1 and give the delicate taste that marks a carefully prepared dish4 ,beef1 particularly browned scraps1 finely minced1 and mixed with an equal quantity of minced cold boiled potatoes1 seasoned and prepared as just directed1 is very good for breakfast served on rounds of buttered toast4 ,and either kind can be allowed to brown down in the pan and then turned out on a hot plate1 rolled over with a nice thick crust4 ,any kind of meat can be used1 however4 ,,lamb ,,pie ,a lamb pie is an attractive way of using up small pieces of cold lamb4 ,cut off all scraps and gristle1 and add enough cold gravy to cover4 ,season well with salt and pepper1 and simmer twenty minutes4 ,take a pudding dish1 invert a small cup in the bottom1 pour in the hot meat1 add half a can of peas1 cover with a crust of light biscuit dough1 and bake until brown4 ,before sending to the table lift crust and remove cup1 which has drawn up the gravy4 ,serve with either mashed or baked potatoes4 ,,dried ,,beef ,dried beef dressed in cream is always an appetizing dish and very quickly made ready4 ,the child should first take a half-pound of chipped beef and tear it into small pieces1 removing all strings and fat4 ,then put in a stew-pan1 cover with cold water and let come to a boil4 ,while it is heating1 however1 she should stir smooth one tablespoonful butter and one tablespoonful flour4 ,when the water boils on the beef she must pour off half 7or it will be too salty71 and add an equal amount of milk4 ,into this stir slowly the mixed butter and flour1 season with pepper and let boil until thick4 ,some people like the addition of two well-beaten eggs1 but ,i prefer the beef plain1 with the gravy rather thick1 served on rounds of hot buttered toast4 ,the toast could be made first and set where it will keep warm1 and thus save the time of making afterwards1 for a dish of this kind cools very quickly1 and should be sent to the table as soon as ready4 ,illustration3 ,a ,,standing ,,roast ,,of ,,beef ,,roast ,,beef ,a roast of beef1 after being scraped and wiped free from all particles of sawed bone1 should be seasoned well with salt and pepper1 and dredged with flour4 ,put it in a hot oven1 and when it has seared on top1 to keep in the juice1 turn over and allow to sear on the bottom4 ,then pour in the pan enough boiling water to keep from burning1 and baste frequently4 ,allow about one hour for a five pound roast rare1 and an hour and a half to cook well done4 ,serve a rib roast1 left on the bone1 standing as shown in the illustration1 garnished with parsley4 ,,chapter ,,vi ,the ,interesting ,potato ,every girl should know how to cook potatoes properly2 yet really there is scarcely any other one vegetable that can be prepared in so many ways and still is often so poorly cooked as to be practically unfit to eat4 ,it would seem an easy thing to make a light1 appetizing dish of mashed potatoes--and what is more inviting8--but how often are they served wet and soggy6 ,to understand the right way to cook and serve potatoes is as much an art as to make a salad or bake a cake4 ,,boiled ,,potatoes ,plain boiled potatoes1 with the skin on1 are delicious when cooked as they should be4 ,the requisite number should be selected1 perfect in form and uniform in size1 and scrubbed with the vegetable brush1 but the skins not broken4 ,if they are old they will be better for soaking half an hour in cold water4 ,a half hour before dinner-time1 if they are of medium size1 they should be covered with boiling salted water and placed on the stove1 where they will boil gently1 not hard1 until the skins begin to crack open4 ,test with a fork1 and as soon as they are tender1 drain off all the water and set on the back of the stove to steam dry4 ,serve in a hot1 open vegetable dish2 and if there is company or you are very particular1 remove the skins 7without breaking the potatoes7 just before sending to the table4 ,in case there is to be fish or a meat dish without gravy1 serve the potatoes with the white sauce our little cook was taught to make in one of her first lessons4 ,,mashed ,,potatoes ,for mashed potatoes the mother should tell the child to pick out the imperfect ones1 or those too large to bake1 to be peeled and cut up4 ,have her put them on in boiling salted water half an hour before dinner-time1 cook until perfectly tender1 then drain and let steam dry4 ,after standing a few moments 7in a hot place71 have her mash them thoroughly1 first with an old-fashioned wooden masher until all the lumps are removed1 and then with a wire one4 ,to each cupful of potato add a teaspoonful of butter and a tablespoonful of hot milk4 ,they should be beaten up creamy with the wire beater1 then turned out into a hot covered dish1 with a lump of butter in the center and a sprinkling of pepper over the top1 and served at once4 ,if dinner is delayed1 however1 and there is danger of their getting cold1 have her put them in a baking-dish or tin1 smooth them nicely over the top and set where they will keep warm4 ,then when needed1 if she will grate a little cheese over the top and put in the oven for a few minutes to brown1 she will find that they are even nicer than when first made4 ,the mashed potatoes left from dinner can be worked up with a little cream and molded into small round cakes1 to be fried brown next morning4 ,,creamed ,,potatoes ,often in buying potatoes one finds a quantity of little ones usually considered too small to be bothered with4 ,they seem hardly worth peeling1 but if scrubbed clean and boiled as directed the skins can be removed quickly when they are tender4 ,then if a white sauce is made1 these little potato balls can be dropped in and served garnished with finely chopped parsley on top4 ,this is a favorite way of preparing new potatoes and most appetizing4 ,,lyonnaise ,,potatoes ,if the mother prefers1 she can have the child take these little balls 7peeled after they are cooked71 cut them up fine1 and fry them as follows3 ,in a hot pan melt two tablespoonfuls of butter and add a teaspoonful of finely chopped onion1 which should be cooked until a delicate brown before the seasoned potatoes are added4 ,,cheese ,,potatoes ,parboil sliced potatoes1 or slice cold boiled ones1 line the bottom of a baking dish1 sprinkle with salt1 pepper1 a little flour1 grated cheese1 and dots of butter4 ,repeat until the pan is nearly full1 cover with milk1 sprinkle the top with the grated cheese1 and bake until brown1 or about half an hour4 ,cheese potatoes are particularly good served with cold meat4 ,,baked ,,potatoes ,potatoes for baking should be of uniform1 medium size and perfect4 ,after being well scrubbed they should be wiped dry and put in a moderate oven three-quarters of an hour before meal-time4 ,if the meal is delayed for any reason they should be pricked with a fork in several places to let out the steam1 and then set where they will keep hot1 but not in a covered dish1 or they will get wet and soggy4 ,,stuffed ,,potatoes ,if it is necessary to keep them any length of time1 cut off the end of each potato1 scrape out the inside1 season with salt1 pepper1 a little butter1 a small quantity of cream and to every three potatoes one egg1 the white beaten stiff4 ,after whipping up light put back in the shells1 where they will keep warm4 ,just before sending to the table1 put in the oven for a few moments1 until they puff up and brown at the ends4 ,,fried ,,potatoes ,cold boiled potatoes can be used in so many different ways that where there is no servant in the house it often is a saving of time and labor to boil a quantity at one time and then heat up as needed4 ,they are nice simply sliced thin and fried brown in butter4 ,,hashed ,,cream ,,potatoes ,if this is considered too rich1 half the amount of butter will be sufficient to flavor and keep from scorching1 and then when they brown as they are hashed in the pan pour in a few spoonfuls of cream4 ,season well1 allow to brown down again1 then fold like an omelet and serve on a hot platter garnished with parsley4 ,,scalloped ,,potatoes ,scalloped potatoes are very nice for a supper dish1 as they can be prepared early in the day and set away until needed4 ,the little cook1 after washing and peeling her potatoes1 next cuts them in thin slices1 enough to fill the dish needed and parboils in salted water for ten minutes4 ,then drain4 ,arrange a layer of these1 with a sprinkling of flour1 pepper and salt and a few small pieces of butter1 repeating in layers until the pan is full4 ,pour over enough milk to cover4 ,when ready to cook1 allow half an hour for the baking1 and from time to time add a little extra hot milk4 ,it is well to set a large pan containing water under the baking-dish to catch any milk that might boil over and burn on the bottom of the oven4 ,,candied ,,sweet ,,potatoes ,sweet potatoes that have been boiled are particularly nice when cut in half1 buttered1 seasoned with very little salt and pepper and then sprinkled over the top with granulated sugar and browned in the oven4 ,candied sweet potatoes they are called when served in hotels as something extra4 ,illustration3 ,,cleaning ,,up ,,chapter ,,vii ,different ,kinds of ,vegetables ,a mother can make the cooking of potatoes and the plainer vegetables interesting if she will use a little tact and stimulate the child's desire to make1 first1 as many different dishes from each article as possible1 and second1 to make them as appetizing as she can4 ,doubtless many a girl who will not eat plain food now could be taught to like things by getting her interested in cooking1 for then she has to taste and make sure she has seasoned properly4 ,,turnips1 ,,carrots ,such winter vegetables as turnips1 carrots and parsnips should be well washed1 peeled1 cut in small pieces and cooked in boiling salted water for sixty minutes1 more or less1 depending on the age of the vegetables1 as the older they are the longer they will take to get tender4 ,when sufficiently cooked they should be drained and may then be mashed1 seasoned with pepper and salt and butter and served in a hot covered dish4 ,or if preferred they can be left in the cubes and served with our little cook's favorite white sauce poured over4 ,if mashed they are to be served on the dinner plate1 but if in cream sauce they will have to be put in individual sauce-dishes4 ,,parsnips ,plain boiled parsnips are delicious if cut in slices and fried in butter1 as they acquire a sweetness not brought out in any other way of cooking4 ,if the left-over quantity is mashed1 it can be made into little flat cakes and browned in butter4 ,the child should be encouraged to think of as many different ways as possible and then allowed to experiment and see the result4 ,,winter ,,squash ,winter squash is good prepared in the same way as the mashed parsnips--that is1 plain boiled and then mashed1 but ,i prefer the ,hubbard variety1 cut in large squares and baked in the shell--without being peeled4 ,season before putting on the oven shelf1 spread with a little butter and add a slight sprinkling of granulated sugar4 ,this will take about three-quarters of an hour to bake1 and should be a light brown over the top4 ,the child may have some difficulty in cutting a ,hubbard squash1 as it is so hard1 but she can prepare it after it has been cut for her4 ,,dried ,,lima ,,beans ,put to soak half a pound of dried ,lima beans in a small quantity of cold water4 ,next morning set where they will simmer slowly for two hours in salted water enough to cover4 ,at dinner-time drain1 and serve on the dinner plates simply seasoned with butter1 pepper and salt4 ,or1 if preferred1 they can be served in sauce dishes1 with white sauce4 ,,boiled ,,cabbage ,a nice way to serve cabbage hot is to chop fine after it has soaked half an hour in cold water1 put on in boiling salted water1 and cook in an open kettle with a pinch of soda1 about forty minutes or until tender4 ,then drain and serve immediately with butter1 pepper and salt1 or with white sauce4 ,some people prefer to add simply a little vinegar1 so find out the family taste4 ,,baked ,,beans ,for a small family1 soak one pint of the small navy beans over night1 and next morning boil gently until nearly tender4 ,drain1 throw away that water1 and add a teaspoonful of salt1 a tablespoon of molasses and a cupful of boiling water4 ,cut a quarter of a pound of salt pork in small pieces1 put half of the beans in a baking dish1 add a layer of half the pork1 fill up with the rest of the beans and lay the rest of the pork around over the top4 ,cover the beans with boiling water1 put a tin over the dish1 and bake a number of hours1--the longer the better4 ,as the water boils away1 add enough more to keep from burning1 and half an hour before serving1 uncover and allow to brown over the top4 ,if a slow fire is going in the range1 the beans will be the better for cooking most of the day1 but they must be watched to keep from burning4 ,however1 they will taste very fine if boiled longer at first1--until perfectly tender1 and then baked only an hour4 ,,creamed ,,onions ,peel off the outside skin1 cover with boiling water1 cook five minutes1 drain1 and cover with fresh boiling water1 well salted4 ,cook until tender1 the length of time depending on the size1 then drain and serve in a hot covered vegetable dish with white sauce1 made while the onions were cooking4 ,,baked ,,onions ,first boil as above directed1 then lift into a piepan1 sprinkle with salt and pepper1 place a small lump of butter in a little hole on top of each1 and bake until brown4 ,,asparagus ,with the coming of the spring vegetables will be opened a new field for the child to explore4 ,asparagus1 one of the first in the market1 is considered one of the choicest1 and it is also one of the most easily prepared4 ,to retain all the delicate flavor many people think it should be served plain4 ,for this1 tie the asparagus in bunches1 after washing carefully and snapping off the tough ends4 ,set upright in a deep kettle and pour over boiling salted water enough to reach nearly to the tips1 but do not cover4 ,the tender ends will cook enough at first1 for ten minutes1 in the steam1 and then the bunches should be turned down sideways for thirty minutes more4 ,lift carefully with a skimmer1 allowing the water to run off1 lay on a hot platter1 remove the strings and serve immediately with tiny lumps of butter and a dash of pepper over the top4 ,or the asparagus can be first cut in small lengths1 boiled until tender in salted water1 then drained1 laid on hot toast and covered with cream sauce4 ,as mentioned before1 the water in which it has been cooked can be set away to be used for soup1 with a few tips added if desired4 ,,cucumber ,,jelly ,take one pint of well-seasoned bouillon1 and while still warm1 add the quantity of gelatine stated on the package necessary to make one pint of jelly1 and when thoroughly dissolved1 set away until it begins to stiffen4 ,then slice one cucumber1 after peeling and ridging the sides1 season with salt and pepper1 and lay in vinegar for a moment4 ,rinse out the mould in cold water1 lay around the cucumber in any pattern desired1 and fill up the mould with the thickening jelly4 ,leave on ice after set1 until ready to serve4 ,illustration3 ,,cucumber ,,jelly ,,string ,,beans ,wax or string beans should be snapped in small pieces and all strings removed1 then washed and put on to boil in hot salted water4 ,cook until tender 7generally this requires about forty minutes71 drain and serve in a hot dish with butter1 pepper and salt1 or1 if preferred1 the cream sauce4 ,our young cook will have many opportunities to use her recipe for white sauce with the spring vegetables1 for almost all kinds are improved when it is added4 ,,peas ,,and ,,lima ,,beans ,peas and ,lima beans1 after being shelled and covered with salted boiling water1 are cooked until tender 7forty to sixty minutes7 and then served either plain1 as directed for the beans1 or with the cream sauce1 which1 by the way1 is better for such vegetables if thinned with more milk than when used in other ways4 ,,cauliflower ,cauliflower1 after being carefully washed1 should be tied up in a piece of cheese-cloth to keep the shape1 and after soaking for an hour in cold water1 cooked in boiling salted water at least half an hour4 ,when tender1 it should be carefully lifted to the vegetable dish and the cream sauce poured around the base4 ,a little chopped parsley scattered on top the sauce improves the appearance4 ,,beets ,young beets have to be washed carefully to avoid breaking the skin1 and have roots and half an inch of the tops left on while cooking4 ,they should be kept covered with salted boiling water1 and cooked until tender1 allowing at least an hour for new beets1 and possibly even three for old4 ,when perfectly tender 7on being tried by the prong of a kitchen fork71 remove from the fire1 drop into cold water for a moment to cool enough to slip off the skins1 and then slice in a hot dish4 ,they can be served plain1 with butter1 pepper and salt1 although our grandmothers preferred the addition of a few spoonfuls of warm1 thick cream4 ,many1 however1 like a little vinegar instead4 ,,tomatoes ,baked tomatoes are made by taking the fresh tomatoes1 scooping out the centers and mixing with bread crumbs1 seasoning with butter1 pepper and salt1 and then refilling the shell1 sprinkling a few crumbs on top4 ,they require about twenty minutes to bake1 and can be served on rounds of toast1 with cream sauce4 ,in winter1 however1 canned tomatoes1 alternated with layers of buttered bread1 seasoned with butter1 pepper and salt1 are nice baked in a dish1 with crumbs browned over the top4 ,,green ,,corn ,green corn on the cob must first have the husks and silk carefully removed and then be dropped into boiling salted water and kept boiling 7under a cover7 for from ten to twenty minutes1 according to the age of the corn4 ,if very fresh and tender1 it will cook quickly1 but it should be served as soon as removed from the water4 ,,corn ,,oysters ,any corn left from a meal can be grated off the cob and used for corn oysters4 ,to one cupful of corn1 add half a cup of milk1 one beaten egg1 half a teaspoon of salt1 and one tablespoon of melted butter4 ,into this stir one-half cup of sifted flour1 and bake like pancakes on a hot1 well greased skillet4 ,be careful to avoid too hot a fire or they will scorch on the bottom before cooking through1 and they must not be raw in the middle4 ,it may be necessary to put a little extra butter in the pan when they are turned1 but they have to be watched carefully all the time4 ,,chapter ,,viii ,for the ,unexpected ,guest ,entertaining can be made easy by some forethought1 and a little girl should be made to realize that hospitality1 of all things1 should be genuine4 ,in the case of expected company it is well to get whatever is needed in plenty of time1 but the unexpected guest should receive none the less cordial greeting while the housekeeper hurriedly reviews her resources in the way of material available4 ,one of the most important lessons to teach the little girl is that of making simple dishes so attractive that no hesitation need be felt in asking friends to share the family fare4 ,this is particularly true in the case of dishes for supper4 ,they should not require much extra work1 but be quickly prepared and preferably of what one happens to have in the house4 ,for a light supper it is desirable to have one hot dish1 beside a warm bread1 cold meat1 fruit1 cake and tea4 ,illustration3 ,,table ,,set ,,for ,,an ,,easter ,,luncheon ,if the child has become proficient1 she should be allowed as a special favor to make the baking-powder biscuits by herself4 ,have her use a small cutter not more than two inches in diameter1 as small biscuits are more appetizing2 and be sure to have them baked to a light brown4 ,,potato ,,salad ,potato salad makes a good chief dish for the unexpected guest and is easily prepared4 ,the child should be told to select medium-sized potatoes1 at least one for each person and after scrubbing with a brush to get perfectly clean1 put on with boiling water enough to cover and boil gently until tender1 then drain and set aside to cool4 ,this can be done at dinner time1 when the fire is hot1 and save extra trouble4 ,when the potatoes are cold the skins can be easily removed1 and the potatoes then cut in thin slices4 ,next she should peel and cut in very thin slices one small onion 7unless the family taste prefers more7 and arrange the alternate layers of sliced potatoes and onions1 well seasoned with salt and pepper1 in a pretty salad bowl4 ,it looks attractive1 too1 tossed lightly on lettuce leaves arranged on a small platter4 ,over the whole then pour the boiled salad dressing1 or the ,french1 as the family prefer1 and when the potato salad is ready to serve it should be garnished with sprigs of parsley and slices of hard-boiled egg4 ,,scalloped ,,oysters ,scalloped oysters make a fine supper dish on a cold night1 and there are several ways they can be prepared4 ,the one ,i like best ,i will give first4 ,the child should butter a number of thin slices of bread and spread on the bottom of a dripping-pan1 laying on next a layer of oysters1 with pepper and salt2 then another layer of the thin buttered bread1 another layer of oysters1 and the top finished with a layer of bread1 well seasoned4 ,over the whole pour the oyster juice and one-half cupful of milk4 ,this will require from twenty to twenty-five minutes in a hot oven1 when the bread on top will be toasted crisp4 ,many people like scalloped oysters prepared with crackers1 and in that case the rolled cracker-crumbs are used instead of the bread1 but the taste of the two dishes is different4 ,,creamed ,,oysters ,cook one pint of oysters in their own liquor or in a few spoonsful of salted water until they curl at the edges4 ,have ready a thick cream sauce1 stir in the oysters1 and cook a few moments longer4 ,serve in baskets made by removing the inside of the light rolls1 brushing with melted butter and browning in the oven4 ,make handles from crust1 and insert after filling4 ,illustration3 ,,creamed ,,oysters ,,in ,,baskets ,,fried ,,oysters ,to fry oysters1 select large1 choice ones1 and dry in a napkin4 ,taking one at a time1 roll in cracker crumbs1 season with salt and pepper1 dip in beaten egg1 and cover thoroughly again with the rolled cracker4 ,spread out on a bread board and allow to stand a little while for this covering to set1 then cook either in a skillet with a small amount of butter1 or in deep fat1 until lightly browned4 ,lift on to a piece of wrapping paper to drain1 but keep hot1 and serve garnished with parsley and sliced lemon4 ,,welsh ,,rarebit ,this is another good dish for an evening supper4 ,crumble half a pound of grated cheese1 and put in a chafing-dish or a double boiler4 ,season with half a teaspoonful of salt1 half a teaspoonful of prepared mustard and a dash of red pepper4 ,when it begins to melt1 stir constantly1 and as soon as it begins to look the least bit stringy1 pour in slowly a quarter of a cup of cream and one beaten egg4 ,as this blends1 add a teaspoonful of butter1 cook until smooth1 and serve immediately on rounds of hot toast or square soda crackers4 ,,fritters1 ,,apple ,,and ,,banana ,fritters help out nicely1 too1 for company1 and can be fried in a small quantity of very hot fat instead of in the deep fat if mother prefers4 ,sift one cup of flour1 add one-quarter teaspoon salt1 a tablespoon sugar1 two-thirds of a cup of milk1 one tablespoonful melted butter1 and the yolk of one egg1 beaten light4 ,stir to a smooth batter1 add the stiffly beaten white1 and lastly several sour apples1 cut in thin slices1 or three bananas1 cut a little thicker4 ,drop by the spoonful in the smoking hot fat1 set where they will not scorch1 and if in a frying pan1 turn over as soon as brown around the edges4 ,serve with powdered sugar4 ,illustration3 ,,tray ,,arranged ,,for ,,welsh ,,rarebit ,,milk ,,toast ,put on in a double boiler two cups of milk1 one tablespoonful of butter1 salt to your own taste1 and allow to come to a boil4 ,have ready four squares of nicely browned toast1 put in a hot vegetable dish1 pour over the milk1 clap on the cover1 and serve at once4 ,some people like the milk thickened with a teaspoonful of flour that has first been moistened with a little cold milk1 but ,i prefer it without4 99 99 99 99 99 ,every housekeeper should impress on her young daughter the importance of keeping on hand a small quantity of canned goods to provide for the unexpected guest1 and this should include sardines1 salmon1 shrimps1 lobster1 ,french peas1 olives and orange marmalade4 ,these things will all keep for months in a cool place1 yet are indispensable in an emergency4 ,the can of shrimps1 opened and placed in cold water for a little while1 will taste as good as the fresh1 and the salmon1 with the skin and bones removed1 will be ready on short notice to be served in a number of ways4 ,,canned ,,fish ,,salads ,for salad1 take either shrimps1 lobster or salmon1 and after breaking in small pieces1 add an equal amount of celery1 season with salt and moisten with salad dressing4 ,serve on lettuce4 ,,creamed ,,canned ,,fish ,if our small cook wishes to serve a hot dish1 however1 in a hurry for company1 she can make to use with her canned fish1 the favorite white sauce4 ,for this she must first melt one tablespoonful of butter and add to it one tablespoonful of flour1 a quarter teaspoonful of salt1 a dash of pepper1 and lastly1 after mixing well1 one cupful of milk1 stirring all the time until thick4 ,after boiling two minutes put in the can of lobster1 shrimps or salmon1 broken in small pieces1 and allow to boil gently for three minutes more4 ,then serve on rounds of buttered toast1 garnished with parsley4 ,,sardine ,,canapes ,if only sardines happen to be left in the reserve stock and yet something hot is needed1 let the mother show the child how to make that rather unusual dish1 sardine canapes4 ,after removing the bones and tails1 the sardines should be rubbed to a paste and mixed with an equal quantity of chopped hard-boiled eggs1 seasoned with salt and pepper1 a teaspoonful of lemon juice and half a teaspoonful of ,worcestershire sauce4 ,then she must cut circles of bread1 toast or fry them brown in butter1 and spread on the sardine paste4 ,send to the table immediately1 garnished with circles of the hard-boiled white of egg4 ,,chapter ,,ix ,rice and ,macaroni ,,boiled ,,rice ,rice is one of our most nutritious foods1 and it can be served in such a variety of ways it is one of the first things a child should be shown how to prepare4 ,the very easiest 7and cheapest7 way is to wash and drain a cup of rice and then sprinkle it slowly into two quarts of boiling salted water4 ,without stirring1 set it where it will simmer slowly1 and by the time it has boiled down thick it should be tender enough to crush with the tongue4 ,if not1 add a little more boiling water and allow to cook a while longer1 but if it is not stirred the grains will be whole and the rice will not stick to the pan as long as there is water enough to keep from burning4 ,if it is to be served plain1 with only cream and sugar1 add a teaspoonful of butter and stir through lightly just before turning out in the dish for the table and sprinkle a little ground cinnamon over the top4 ,this makes an easy and generally very acceptable dessert4 ,it is particularly nice if turned first into cups to mold1 and then served on a small dish with a spoonful of jelly or some preserve over the top4 ,,casserole ,,of ,,rice ,rice cups are made by lining small well-greased baking-cups with the rice half an inch thick and filling with any kind of cold meat1 chopped fine and seasoned4 ,a thin layer of the rice is then spread over the top and the cups baked in a moderate oven for twenty minutes4 ,by running a knife around the edge when done they can be turned out when cooked1 and may be served on hot toast with either warmed-over gravy or tomato sauce4 ,,rice ,,cups1 7,,dessert7 ,the rice cups will be delicious for dessert1 if instead of using cold meat they are filled with mince meat or raisins that have lain in cold water until they have swelled4 ,when baked they are to be turned out on sauce dishes and served with a sauce made by creaming one-third cupful of butter with one cupful of brown sugar1 flavoring with half-teaspoonful vanilla and heating in a double boiler until hot and creamy4 ,illustration3 ,,compote ,,of ,,rice ,,compote ,,of ,,rice ,take plain boiled rice1 pack lightly in small cups1 and put in a warm place for an hour to set4 ,turn out molded1 and send to the table garnished with any kind of rich preserves1--preferably such large fruits as peaches1 pears or plums4 ,rice nicely cooked is often served in place of a vegetable and eaten with a fork from the dinner plate like mashed potatoes4 ,it is a good thing for the little cook to learn all the different ways of cooking it1 as often a small quantity left from one meal would prove most acceptable for another1 if prepared differently4 ,,fried ,,rice ,the plain boiled rice intended to be served like a vegetable or for a simple dessert might not all be used4 ,if a cupful were left it could be cut in thin slices and browned in butter for breakfast1 or it could be stirred into the soup made from the left-overs1 as described in one of our former lessons4 ,the little maid must learn to use all her odds and ends1 and a good way to teach her would be to ask her what she thought could be prepared from the small quantity of food left from a meal4 ,while often there might not be enough for the whole family1 there might be plenty for the few that happened to be home for the noon luncheon1 or perhaps only enough for the school lunch that after a while gets to be such a hard thing for mother to fix up in a different way4 ,,rice ,,pudding ,rice pudding is one of the first desserts a child should learn to make1 as it is so little trouble and always a favorite4 ,she should first beat up thoroughly two eggs2 add half a cupful of sugar1 two cupfuls of milk1 a little nutmeg1 and stir through two cupfuls of cooked rice4 ,if the rice has been standing long enough to stiffen1 then1 after washing her hands1 she will have to work the rice through the custard with her fingers in order to remove any lumps4 ,a half cupful of raisins or dried currants stirred in after the pudding is in the baking-dish will make it just that much nicer4 ,in baking1 leave in the oven until the pudding is firm1 which will show when a silver knife stuck in the middle comes out clean4 ,a custard is never baked enough that sticks to the knife and leaves it milky4 ,,boiled ,,macaroni ,as there are many days1 especially in summer1 when macaroni can well take the place of meat1 it is desirable that the small maid be taught how to prepare it attractively4 ,the macaroni is first broken in small pieces1 washed and then boiled in salted water until tender--about twenty minutes4 ,it can be tested with a fork4 ,it is very good if simply drained when cooked1 sprinkled with salt and pepper1 dotted with lumps of butter and sent to the table piping hot4 ,,macaroni ,,with ,,cheese ,or it can be taken from the boiling water1 put in a colander1 rinsed with cold water1 then arranged in a baking dish in alternate layers with grated cheese4 ,over the top pour one cup of hot milk in which has been stirred a teaspoon of butter and a beaten egg4 ,this must be baked a light brown as quickly as possible1 and served at once4 ,it is not so good after it has stood4 ,if preferred1 a cupful of white sauce can be used instead of the milk and egg4 ,,macaroni ,,with ,,tomato ,for baked macaroni with tomato1 have the little cook put in her baking dish first a layer of the cooked and rinsed macaroni1 then a layer of tomatoes1 either fresh or canned1 but well seasoned1 then another layer of macaroni1 then one of tomatoes1 and on the top sprinkle rolled bread crumbs4 ,scatter tiny lumps of butter all around1 season again1 and bake a light brown in a quick oven4 ,,macaroni ,,pie ,but if she finds that she has a small quantity of cold meat on hand1 beef1 veal or chicken1 she can put one layer of that through the middle of the macaroni1 and she will have a surprise for her family--delicious1 too4 ,this is quite nice for wash-day dinner when it can be served with baked potatoes1 at little cost of time or trouble4 ,in a series of cooking lessons of this kind1 it is manifestly impossible to include directions for preparing all kinds of food1 but ,i have outlined the work with the idea of teaching the children a great variety of dishes1 believing that their success with these will stimulate them to try by themselves recipes found elsewhere4 ,,chapter ,x ,baking ,cake and ,bread ,the child who has been assisted in preparing the various dishes given in our previous cooking lessons1 and who has learned to follow directions1 will now be eager to undertake different kinds of baking4 ,the mother should impress on the little student that the first essential to success is correct measurements1 and the second1 careful mixing4 ,for cake baking a graduated tin cup1 marked in quarters and thirds1 is almost a necessity1 as different people's ideas vary so as to what constitutes a quarter or a third4 ,if the cup is at hand1 however1 and is used in taking all the measurements1 there can be no mistake4 ,and a cupful means a level cupful1 not heaping2 a teaspoonful a level spoonful1 not a rounded one1 unless so specified4 ,,baking ,,preparations ,before beginning the work1 the child should read over her recipe and lay out all ingredients needed4 ,she should have the mixing bowl on the table with the mixing spoon1 the teaspoon and tablespoon for measurements1 and the measuring cup4 ,the cake pan1 wiped off1 warmed and greased lightly with lard1 is next set aside1 ready for use4 ,then the fire must be in good condition4 ,if a gas stove is used it will take only a few moments to heat the oven properly1 but if wood or coal is the fuel1 the mother must show the child how to prepare the fire1 so as to have the oven the right temperature and on time4 ,the old way of having it as hot as one can stand the hand while counting twenty1 is a fair test4 ,as small cakes bake more evenly and quickly for the inexperienced cook1 it is a good idea to let the child put her cake dough in muffin tins4 ,a mixture that might fall and seem a failure if put in a loaf and not properly baked1 will often come up very nicely in gem pans2 and1 besides1 the small cakes appeal more to the childish fancy4 ,a nice one-egg cake is made as follows3 ,illustration3 ,,icing ,,the ,,cake ,,tea ,,cakes ,one-third of a cup of butter1 one cup of sugar1 one egg1 one cup of milk1 two cups of sifted flour1 two level teaspoonfuls of baking powder1 half a teaspoonful of vanilla1 and half a cup of currants4 ,,directions ,,for ,,mixing ,first the child should measure her flour while her cup is dry1 and adding the baking-powder1 sift it on to a paper or in an extra bowl1 and set it aside1 ready for use4 ,next she can measure the even cupful of sugar into the mixing bowl1 add an even one-third cupful of butter1 and rub together to a creamy mass4 ,if the butter has been standing a while in the kitchen1 it will be warm enough to work up nicely4 ,then she must separate the egg1 beating the white stiff and the yolk until it is foaming4 ,adding the beaten yolk to the butter and sugar1 she again stirs thoroughly1 and then begins adding--a little at a time--first the milk and then the sifted flour1 stirring evenly all the while4 ,put in the vanilla1 the stiffly beaten white of egg1 with the currants1 mixing as little as possible1 and pour out into the greased gem pans4 ,if the oven is right1 the baking will take from fifteen to twenty minutes1 but if the oven seems too hot1 leave the door slightly open for about five minutes4 ,an old-fashioned way of finding out when the cakes are well baked is to try with a new wooden toothpick4 ,if it comes out clean and dry the cakes are done4 ,on removing from the oven1 loosen around the bottom edge 7the cakes should have shrunk from the sides71 and turn on to a bread board4 ,when cold1 they can be iced with the following simple icing3 ,illustration3 ,,tea ,,cakes ,,baked ,,in ,,heart ,,shape ,,white ,,icing ,,uncooked ,two tablespoonfuls milk or cream1 enough confectioner's sugar to make a thick paste and half dozen drops of vanilla4 ,in spreading1 if the icing does not go on as smoothly as desired the silver knife used for spreading can occasionally be dipped in a glass of cold water4 ,,cocoa ,,icing ,when the child has followed this recipe several times successfully1 she can then try baking it in two cake tins4 ,when done and cool1 she can put the layers together with the same icing1 to which1 by adding two teaspoonfuls of cocoa1 she will have a nice chocolate filling4 ,when the cocoa is used1 she will need a trifle more milk or cream4 ,,ginger ,,cookies ,after the child has fully mastered this recipe1 let her next try some ginger cookies4 ,to a half a cupful of molasses1 one teaspoonful of soda1 half a cupful sour milk1 half a cupful of sugar1 and one-third cupful of melted butter add one well-beaten egg1 three cupfuls of flour1 with one tablespoonful of ginger4 ,this will make a thick mass which is to be turned out as soft as can be handled1 half at a time1 on a well-floured bread board4 ,the child must then flour her rolling-pin to keep it from sticking1 and roll as thin as desired4 ,she should thoroughly grease the dripping pan and then cut out her cookies and lift carefully into place1 one just touching another4 ,the oven should be quite hot for these as they ought to bake quickly2 and on removing from the oven1 they should stand a moment in the pan before being lifted on to a plate4 ,,spice ,,cake ,for an inexpensive spice cake1 take one-half cup of butter1 one cup of sugar1 one egg1 7white beaten separately71 one and one-half cups of flour1 two teaspoonfuls of baking powder1 half a cup of milk1 one-quarter teaspoonful ground cloves1 one-quarter teaspoonful nutmeg1 one teaspoonful cinnamon1 half a teaspoonful vanilla4 ,cream the butter and sugar1 add yolk of egg and beat very light4 ,sift flour and baking powder1 and stir in alternately with the milk4 ,add spice and flavoring next1 then the stiff white1 and bake either in gem pans or in a loaf4 ,half a cupful of seeded raisins or currants will be an improvement4 ,,warm ,,gingerbread ,stir together half a cup of molasses1 half a cup of brown sugar1 one teaspoonful of soda1 one beaten egg1 two tablespoons melted butter1 half a cup of milk1 two cups of flour1 one tablespoonful of ginger1 teaspoonful of cinnamon1 one-quarter teaspoonful cloves1 and a little nutmeg4 ,mix in the order given1 pour in greased shallow pan1 and bake from fifteen to twenty minutes4 99 99 99 99 99 ,when the little cook has learned to follow the foregoing recipes so that she understands all the details of mixing and is able to make nice light cakes1 let her some time try the following1 which by using the whites for a delicate cake and the yolks for a gold cake1 will give her two choice cakes without extra expense4 ,after bringing to the table1 when ready to begin1 the sugar can1 the butter jar1 the egg dish1 the milk1 the vanilla and the baking powder1 so that everything will be convenient1 and having well greased a pan for the gold cake 7which will be baked in a loaf7 and the two jelly tins for the white cake1 she can then separate three eggs1 and to the three yolks add one whole egg4 ,on account of the baking it is best to make the white cake first1 and then it can be iced and the dishes cleaned away while the loaf cake bakes4 ,,white ,,cake ,one even half cupful of butter and an even cupful of sugar1 creamed until it is light and foamy4 ,to one and one-half cupfuls of flour add two level teaspoonfuls baking-powder1 and sift several times4 ,then into the creamed butter and sugar pour one-half cupful milk1 alternately1 a little at a time1 with the flour4 ,before putting in the last of the flour1 stir extra well1 then put in one teaspoonful vanilla and the stiffly beaten whites of the eggs1 mix as little as possible1 to stir through1 and then add the last of the flour4 ,bake either in a loaf or in two layer tins4 ,the layers can be put together when cold with either the icing already given or this chocolate frosting3 ,,chocolate ,,icing ,to one cup of granulated sugar add one-third cup of boiling water1 and stir to dissolve until it begins to boil1 but no longer4 ,cook until it hairs from a spoon1 then pour slowly on the stiff white of an egg1 beating steadily4 ,when the candy is well mixed through the egg1 add two squares of chocolate1 grated1 and continue beating until cool and thick enough to spread4 ,if the candy happens to be taken off too soon1 the icing will not get thick1 and in that event it can be made the right consistency by the addition of a little confectioner's sugar4 ,,boiled ,,icing ,for the plain white boiled icing1 simply omit the chocolate from the foregoing recipe1 and flavor as desired4 ,after the two white layers have been put into the oven1 if she will be very careful not to forget them1 our little maid can go at her loaf cake4 ,,gold ,,cake ,to one cupful of sugar1 and a rounded tablespoonful of butter rubbed creamy1 she can stir in the four yolks and one whole egg beaten together as light as the proverbial feather4 ,then after sifting one and one-half cupfuls of flour with two level teaspoonfuls baking-powder in a separate bowl1 she can add1 a little at a time1 one-half cupful of milk and the flour in the same way that she did in mixing her white cake4 ,flavor with a teaspoonful of vanilla1 or lemon1 if preferred4 ,,citron ,,cake ,if citron is liked1 a quarter-cupful1 cut very thin1 and lightly floured1 can be stirred through the batter made for the gold cake1 the last thing4 ,this cake will bake better if put in a pan having a funnel opening in the center4 ,the oven should be a little cooler for a loaf cake1 and it should bake from forty to forty-five minutes4 ,when done1 it will shrink slightly from the sides of the pan and should be a delicate brown4 ,the best way to avoid the possibility of sticking1 is to first cut a piece of paper to fit the bottom of the pan and grease it thoroughly4 ,on removing from the oven1 the loaf cake should stand a few moments and then be turned out on the bread board4 ,,nut ,,cake ,if desired1 when the loaf is cool1 it can be iced also1 with a white icing1 and it will look attractive if a few nut meats are scattered over the top before the icing hardens4 ,if nuts are liked1 a few can be stirred through the cake instead of the citron and thus by using either 7or neither7 our small cook can make three different cakes with the same recipe4 ,,devil',s ,,food ,,cake ,a delicious chocolate cake1 sometimes called ,devil's ,food1 is made as follows3 cream three-quarters of a cup of butter with one cup of sugar1 and add the beaten yolks of two eggs4 ,sift several times one and one-half cups of flour with two scant teaspoonfuls of baking powder1 and stir in1 alternating with half a cup of milk4 ,flavor with three tablespoonfuls of cocoa 7or two squares of unsweetened chocolate1 grated71 and half a teaspoonful of vanilla1 and lastly add the two whites1 beaten stiff4 ,bake in two layers1 and put together with white icing4 ,illustration3 ,,afternoon ,,tea ,,for ,,two ,any child with care and a little practice should be able to bake successfully any of the recipes given4 ,they are not expensive1 and yet if properly put together will make cake light and nice enough to offer any guest4 ,the first1 of course1 is a trifle cheaper1 but the others will give a good variety for any company1 and when she has learned to make them so they turn out well every time1 she will have made a great advance in her cooking lessons4 ,then by simply changing her icing she can have as many different kinds as the family desire4 ,,bread ,home-made bread is one thing that everybody likes1 and while it takes time and patience1 it is not really hard to make4 ,one little girl ,i knew took pride in making all the bread for a family of four1 and it was fine1 too4 ,the recipe here given will make three large loaves1 so if you prefer1 you can use only half at first1 until sure that you have learned to do it properly4 ,take three quarts of sifted flour1 one even iron kitchen spoonful of salt1 a rounded one of sugar1 and one1 also rounded1 of lard melted in one cup of warm water--not hot4 ,dissolve one fresh compressed yeast cake in one cup of warm water1 and add that1 with two more cups of warm water4 ,mix this all well together1 using your big spoon4 ,when as smooth as you can get it that way1 turn out on a floured board1 and knead for fifteen or twenty minutes4 ,then set it away where it will not get chilled1 and leave it to rise for from four to six hours1 when it will be about double its original size4 ,then turn out on your bread board again1 cut it in three parts1 roll into nice smooth loaves1 without more kneading1 put in buttered bread tins1 leave again in a warm place for about two hours1 then bake in a moderate oven until a pretty brown4 ,when done1 go lightly over the hard crust with a small white cloth dipped in cold water1 roll in a fresh tea towel and allow to cool before cutting4 ,if you wish1 you can start your bread and give the first kneading at night1 then cover and leave until morning4 ,,light ,,biscuit ,for light biscuit1 take one of the three parts cut for the bread1 twist off little pieces the size of an egg1 roll smooth without working1 wet over the top with melted butter or milk1 let rise to double their size1 and bake in a hot oven from fifteen to twenty minutes4 ,,chapter ,,xi ,desserts ,good in ,summer ,for the hot days of summer1 ,i know the mothers and little cooks will be deeply interested in cold desserts of all kinds--dishes that can be made early in the morning and set away1 as well as various frozen dainties4 ,it is well to enjoy the delicious fruits and melons in their season 7and really nothing finishes off a dinner better after a close1 warm day71 but still we all want to know how to make light puddings and jellies for a change4 ,,floating ,,island ,floating island is a nice dessert1 easily made by any child1 with reasonable care4 ,for six persons1 have her take three even cupfuls of milk and one-fourth teaspoonful salt1 and put on to heat in a double kettle4 ,then beat up the yolks of three eggs1 add one-half cupful sugar1 one-half teaspoonful vanilla1 and pour in them slowly the hot milk1 stirring all the time4 ,return to the double boiler and continue to stir until it thickens and gets creamy1 coating the spoon4 ,do not allow to boil1 or it will curdle4 ,cover and set aside to cool4 ,next the whites should be beaten up very stiff1 and sweetened with two tablespoonfuls of powdered sugar4 ,have a pan filled with boiling hot water--but not bubbling--and into this drop the whites in heaping big spoonfuls4 ,after standing a few moments they will puff up very light4 ,while they are cooking1 pour the custard in a glass dish1 then lift the whites with a skimmer1 allow to drain and dot them over the top4 ,made in this way1 the meringue tastes much better than when served uncooked4 ,a half-teaspoonful of currant jelly on top of each island makes the dessert even more inviting1 and it looks particularly nice when served in individual glass dishes or sherbet cups4 99 99 99 99 99 ,gelatin forms the basis for many delicious1 inexpensive puddings4 ,it is well for the housewife to examine the recipes coming with the different brands1 for while some boxes will make only one quart of jelly1 others at the same price will make two1 and therefore cost only half as much4 ,,lemon ,,jelly ,for plain lemon jelly1 the mother will instruct the child to soak two rounded tablespoonfuls of granulated gelatin in one-third cupful of cold water for fifteen minutes4 ,then add two cupfuls of boiling water1 one cupful sugar1 and the strained juice of two lemons4 ,pour in a shallow mold to set and when ready to send to the table turn onto a small platter and garnish with whipped cream1 or serve with the custard used for floating island4 ,illustration3 ,,fruit ,,jelly ,,with ,,whipped ,,cream ,,fruit ,,jelly ,for a fruit jelly in winter1 line the bottom of the mold or individual cups with pieces of banana1 orange1 or preserved cherries1 fill up with the liquid lemon jelly and set away to harden4 ,in berry season1 however1 flavor the gelatin with half a cupful of the pure berry juice strained 7instead of using lemon71 and pour into cups half filled with fine1 whole berries4 ,this is best served with whipped cream1 one large berry decorating the top of each cup4 ,these jellies have to be set in a very cold place to make them firm1 and it is often advisable in warm weather1 if they cannot be put on ice1 to make them1 the night before they are needed1 then put them in the coolest place possible4 ,,whipped ,,cream ,whipped cream is called for with so many dishes1 that every little girl should learn how to prepare it4 ,in the first place the cream must be very thick and very cold4 ,in the cities a special cream is usually delivered if ordered for whipping2 and ,i believe it is a day older than the other kind4 ,but if thick enough and cold1 there is no trick at all about making it stiff in a very few moments4 ,have the child take a deep bowl or small stone butter jar1 rinse it in cold water until chilled1 then wipe and pour in one-half pint of cream4 ,taking a ,dover egg-beater1 also thoroughly cold1 let her whip steadily and not too fast until thick as the stiff white of an egg4 ,taking out the beater1 next add half a cupful of confectioners' sugar1 half a teaspoonful of vanilla1 stir thoroughly and set away on the ice until needed4 ,it is best when freshly made4 ,,nuts ,nuts are used so much nowadays1 in all kinds of cookery1 that we find them in the most unexpected places4 ,when chopped1 they are mixed with cottage cheese for sandwiches1 stirred into all kinds of salads1 put into cake batter1 and all kinds of icings2 and when left in unbroken halves1 used to garnish many gelatine puddings and whipped-cream desserts4 99 99 99 99 99 ,but when the very hottest days come1 we all like the good things that come from the ice-cream freezer4 ,the best up-to-date freezers do their work very quickly1 the great secret being to have the ice broken up in very fine pieces or crushed in a strong bag4 ,a good rule to follow for mixing with salt is as follows3 ,for ice-creams1 three parts ice to one part salt4 ,for frappes1 two parts ice to one part salt4 ,for mousses1 etc41 equal parts ice and salt4 ,then be sure to get the top on your can tightly1 and when you are ready to remove it be careful to first brush aside all ice and salt1 so not one particle can possibly get into the freezer4 ,nothing marks the amateur more than salt in the ice-cream4 ,,french ,,ice-,,cream ,a delicious ,french ice-cream has for its foundation a custard made by beating up first the yolks of three eggs very light1 adding a pinch of salt1 one cupful sugar and two cupfuls of milk4 ,cook this in a double boiler until it coats the spoon1 but do not allow to boil or it will curdle4 ,cool1 flavor with a teaspoonful of rich vanilla1 add one pint of cream and freeze4 ,,chocolate ,,ice-,,cream ,for a rich chocolate ice-cream1 make like the foregoing1 only add to the custard before it cools two ounces of grated1 unsweetened chocolate which has been set in a pan of hot water long enough to allow it to melt4 ,this takes but a few moments1 however4 ,,fruit ,,ice ,for a refreshing fruit ice1 have our little maid prepare the juice of three oranges1 three lemons1 and one pint of either strawberries or red raspberries4 ,after straining through a coarse strainer1 she must add three cupfuls of sugar1 three cupfuls of cold water and the stiffly beaten whites of two eggs4 ,this does not need to be frozen quite so hard as the ice-cream4 ,,strawberry ,,mousse ,in strawberry season1 particularly on a farm where there is an abundance of rich cream and luscious fruit1 the finest kind of a frozen dessert is made by adding to a pint of thick unflavored cream1 whipped as directed1 two cupfuls of crushed berries and two cupfuls of sugar4 ,the berries and sugar1 well mixed1 should be folded carefully into the cream and pressed in a mold4 ,the cracks must be filled with butter or lard to prevent the salt water leaking in1 and the mold packed closely in salt and ice and left for four hours4 ,remember it is not frozen in the freezer by turning4 ,when ready to unmold1 wring a cloth out of boiling water and lay around the can for a moment1 after loosening where possible with a thin-bladed knife4 ,turn on to a platter and send to the table to be cut in slices4 ,,lemon ,,ice ,for a plain lemon ice1 take the grated rind of one lemon1 and the juice of three1 a cupful and a half of sugar1 four cupfuls of water1 and the stiffly beaten whites of two eggs4 ,freeze1 but not too hard4 ,,citron ,,custard ,citron custard is good summer or winter1 served hot or cold4 ,the child should first beat up very light two eggs1 then add a pinch of salt1 one-third cupful of sugar1 two cupfuls of milk1 and a sprinkle of nutmeg4 ,next she must line a baking-dish or individual cups with thin slices of citron1 then pour in the custard and bake1 after setting her dish or cups in a pan of boiling water4 ,if a few small nails are scattered over the bottom of the water-pan1 so the pudding cups do not touch1 but are surrounded by water1 the custard will cook more evenly4 ,leave in the oven about twenty minutes1 but test before taking out by inserting in the middle the blade of a silver knife4 ,when thoroughly done the blade will come out clean instead of coated4 ,illustration3 ,,cornstarch ,,pudding1 ,,individual ,,moulds ,,cornstarch ,,pudding ,cornstarch pudding is an old favorite1 too1 either hot or cold4 ,first mix four level tablespoonfuls of cornstarch with three tablespoonfuls of sugar1 and beat up light one egg4 ,then scald two cupfuls of milk1 after pouring a few spoonfuls on the cornstarch in order to thoroughly wet it4 ,when the milk is hot1 add the moistened cornstarch and sugar1 the beaten egg1 and flavoring to taste1 stirring constantly until thick4 ,then allow to cook gently for ten minutes at least4 ,a double boiler is best for all such puddings1 as it prevents all possibility of scorching1 but it takes longer4 ,one delicious way of serving this otherwise ordinary dish is to cut a few thin peelings from a lemon 7just the yellow part71 cook with the milk till a delicate flavor is imparted1 and then remove4 ,when the pudding is done1 pour in a mold and let set4 ,then serve with whipped cream flavored with vanilla4 ,the combination of the two flavorings is very agreeable4 ,,raisin ,,tapioca ,tapioca is a thing every child should learn to use1 as it is capable of so many variations4 ,for the simplest pudding1 have her first cover three-quarters of a cup of tapioca1 7or sago1 either71 with one cupful of cold water and allow to soak at least an hour4 ,then add three cupfuls of boiling water1 one-half teaspoonful salt1 the flavoring and sugar to taste1 and boil until transparent4 ,if the family like lemon1 let her add the strained juice and grated rind of one lemon and one-half cupful of sugar4 ,or1 she can use a level cupful of raisins1 the juice and grated rind of half a lemon and cupful of sugar4 7,the raisins should be seeded1 of course47 ,,apple ,,tapioca ,or still another way is to boil the tapioca1 sweetened but not flavored1 for about fifteen minutes1 then pour into a baking-dish half filled with sliced apples and flavored with nutmeg4 ,this must be baked until the apples are tender4 ,,tapioca ,,custard ,probably the most common way1 though1 of making tapioca pudding is by taking half the recipe given and after boiling fifteen minutes1 7without flavoring or sugar71 adding to it two cupfuls of milk1 two well-beaten eggs1 one-half teaspoonful vanilla1 and half a cupful of sugar1 then baking until the custard begins to brown on top4 ,all these desserts are to be served with cream1 plain or whipped1 which adds to the appearance as well as taste4 ,there are several brands of granulated tapioca on the market1 and they are convenient if one is in a hurry1 but they are more expensive than the ordinary kind1 and ,i have found that the directions on the box seldom allow sufficient time to boil1 and also that the pouring on of boiling water suggested is apt to result in the powdered tapioca forming lumps which require an extra amount of cooking4 ,,hot ,,chocolate ,,sauce ,a favorite hot sauce for puddings1 or to be served separately with vanilla ice-cream1 is made by melting one square of unsweetened chocolate1 adding a teaspoonful of butter1 one-third of a cup of water1 one cup of sugar1 and a few drops of vanilla4 ,cook for five minutes1 and keep hot until needed4 ,two tablespoonfuls of cocoa can be used if preferred4 ,my little cooks should now have become experienced enough that if they saw a recipe they thought they would like in some newspaper or magazine they could go ahead and try it by themselves4 ,it might be well for mother to glance it over first and see if it looks all right1 and then if she said ,yes1 proceed with it4 ,but whatever they try1 they should remember to be sure they put in every ingredient according to directions1 and then cook to the queen's taste6 ,,chapter ,,xii ,the ,thanksgiving ,dinner ,all children are deeply interested in preparations for company1 and in the getting ready for the ,thanksgiving dinner every mother will find good opportunity to teach her little daughter many valuable lessons4 ,there is so much to be thought of at this time and so much to be done that the wise woman will take the child into consultation1 and by freely discussing plans get help and at the same time train her into the right way to prepare for guests4 ,,thanksgiving ,,menu ,in the first place1 talk over with her and decide about the number to be entertained1 and then settle on the menu4 ,get her to express her opinions1 and if they are good let her see that you approve them by following her suggestions4 ,if they are not good point out wherein they are at fault1 and after deciding what dishes are to be served1 show her how to write out the bill of fare in proper form4 ,this should then be hung up in the kitchen for reference1 as otherwise it would be an easy matter to overlook something or make a mistake4 ,if1 for instance1 a simple dinner of the usual good things is desired1 it should be written out in this way--and the child herself can do the writing3 ,,dinner ,consomme ,roast ,turkey1 with ,dressing ,cranberry ,sauce ,pickles ,celery ,mashed ,potatoes ,creamed ,onions ,mince ,pie ,cream ,cheese ,coffee ,nuts ,raisins ,,marketing ,the day before let the child help in the marketing4 ,as she has already been shown how to make consomme1 she can now be allowed to do it by herself1 and set it away to be heated up when needed4 ,when you go to buy the turkey1 vegetables and fruits1 show her the right kind to select4 ,explain that the celery should be crisp and white1 not wilted and discolored2 the cranberries hard and red1 not soft and brown in spots2 the oranges solid and heavy1 not pithy and light4 ,have her consult the list made before starting out1 to be sure she gets everything needed before beginning her cooking4 ,illustration3 ,a ,,dinner ,,table1 ,,with ,,fruit ,,centerpiece1 ,,and ,,nuts ,,in ,,individual ,,baskets ,,dressing ,,the ,,turkey ,returning home1 as soon as the turkey is delivered show her how to dress it4 ,this is always an interesting process1 and while few mothers like to see their girls really do this work1 they ought to explain it fully4 ,after taking out the pinfeathers and singeing1 the skin should be carefully washed with warm water1 soap and a small clean cloth1 for so much dust adheres to the flesh of poultry that in no other way can it be removed4 ,as fowls are usually drawn at the market1 now take out the giblets1 tear away the lights1 rinse thoroughly the inside and then sprinkle with salt4 ,,moist ,,stuffing ,the little cook herself can be allowed to make the stuffing4 ,to each loaf of stale bread1 broken in small pieces1 add salt and pepper to taste1 two tablespoonfuls of butter1 half-teaspoonful of ground sage and boiling water enough to slightly moisten4 ,,dry ,,stuffing ,for dry dressing1 crumble the bread1 omit the water1 but use four tablespoonfuls of melted butter4 ,pack in the turkey very loosely4 ,some people like this seasoned with thyme1 while others prefer onion4 ,,oyster ,,stuffing ,or if oyster dressing is preferred1 omit sage and add instead one pint of oysters1 using the liquor to dampen the bread4 ,pack lightly in the turkey1 sew up the opening with white thread and set away in a cool place4 ,,cranberry ,,sauce ,taking the cranberries next1 the child can sort them over1 wash and put in a granite kettle1 allowing half a cupful of water and two cupfuls of sugar to each quart of berries4 ,place over a slow fire1 and after boiling fifteen or twenty minutes1 stirring only enough to keep from burning1 remove and set away until cool enough to pour in a glass dish4 ,berries cooked this way will keep their shape1 be transparent and a bright1 pretty red4 ,,mince ,,meat ,the mince-meat takes some time to prepare1 and is much better if made a week or two beforehand and allowed to stand in a tightly covered jar4 ,our small cook can help get ready the raisins1 currants1 citron1 orange peel1 and apples while the beef is boiling1 and then will be delighted to do the chopping4 ,to half a pound of lean beef1 cooked until well done and chopped fine1 add half a pound of chopped suet and one pound of chopped tart apples1 prepared separately4 ,to this put half a pound of currants1 cleaned and dried1 half a pound of seeded raisins1 half a pound of citron1 cut in small pieces1 two cupfuls of light-brown sugar1 an even teaspoonful salt1 half a teaspoonful each of ground cloves and allspice1 one teaspoonful cinnamon1 one-fourth teaspoonful grated nutmeg1 one tablespoonful of finely broken dried orange peel1 juice of one lemon1 one pint of boiled cider4 ,boil slowly for an hour1 add1 if desired1 one-half cupful of brandy1 and then pack away in a crock in a cool place4 ,this recipe1 with full directions for mixing1 should then be written out in the small cook-book1 for although it may not be needed again for a long time1 it will be ready for reference at any moment1 ready for use without any doubt or trouble--and the kind that mother used to make4 ,mince-meat is so fascinating1 too1 on account of all the good things that go into it1 that scarcely anyone that ever made it right once can fail thereafter4 ,every girl should know how to make good pie crust1 and as it is principally a matter of having the ingredients chilled from the ice-box1 almost anyone can be successful by taking a little care4 ,illustration3 ,,making ,,pies ,,plain ,,pastry ,sift one and one-half cupfuls of flour with one-half teaspoonful salt4 ,chop through this until like meal a half-cupful of chilled lard4 ,add just enough ice-water to make a stiff dough1 and turn out with as little handling as possible on a floured bread-board4 ,sprinkle on flour enough to keep from sticking to rolling-pin1 and dividing into sections1 roll to fit the size of the pie-pan4 7,perforated tins are preferable47 ,add filling1 put on thinly-rolled top crust1 with a few openings in center to emit steam1 and bake about half an hour1 after pressing the edges thoroughly together to keep in all juice4 ,if desired shorter1 three-quarters of a cupful of lard can be used1 but the dough must be kept thoroughly chilled1 and it is best made in a cold room4 ,,setting ,,the ,,table ,then1 on ,thursday morning begin the dinner in plenty of time1 so there will be no hurry or confusion at the last moment4 ,the table can be set early1 the little maid being shown the silver required4 ,at the right of each plate put the knife1 soup spoon and necessary teaspoons2 at the left the forks1 three if a salad is served4 ,the glass for water is placed to the right of the center1 in line with the knife1 and the napkin either directly in the center on the service-plate or to the left of the forks4 ,if no flowers are available for table decorations1 pile the fruit up attractively for a centerpiece1 using the small dishes of nuts and raisins at each end to balance4 ,the vegetables next should be prepared4 ,trim off the long green ends of the celery and the discolored outside stalks1 7which will make a nice cream of celery soup next day71 and then instead of separating the remaining stalks1 cut through the whole bunches into quarter sections or smaller4 ,in this way each person gets part of the inside tender heart1 and the celery is more attractive4 ,when dinner is all ready1 if there is no maid to help1 the easiest way is to have the soup served and placed on the table just before calling out the guests4 ,then1 when ready for the next course1 our little cook can remove the soup plates1 taking from the right side of each person1 and bring on the dinner4 ,when that is over1 she must remove all the dishes before each one1 clear the table of everything but the water glasses and the decorations1 brush the cloth with a folded napkin and a plate to catch the crumbs1 and lastly bring in the dessert4 ,every family has its own way as regards details1 but a mother can very quickly get a child into the habit of being neat1 careful and quiet about handling dishes4 ,and she must always remember to proffer food on a tray1 at the left4 ,,chapter ,,xiii ,the ,christmas ,dinner ,party ,our little cook1 after her experience at ,thanksgiving1 will probably be most eager to take part in the preparations for the ,christmas dinner4 ,consult her now1 as before2 tell her all your ideas1 get her suggestions1 and then make all plans at least a week beforehand4 ,holidays should be holidays for the hostess as well as the guest1 and can be made so by the choice of a dinner that is good and at the same time easily prepared4 ,the suggested menu following will be found attractive enough for any party1 and at the same time it is neither expensive nor very difficult to get ready4 ,let the little girl again make out the bill of fare and hang up in the kitchen for reference1 make out her list for market and grocery1 and help in the selection of the goose1 the vegetables and the fruits4 ,thus she will learn the best kinds to buy and what they cost1 and incidentally mother and daughter can have a regular little lark out of the expedition and become better chums than in almost any other way4 ,,christmas ,,menu ,,menu ,,for ,,christmas ,,dinner ,raw ,oysters1 ,horseradish ,roast ,goose ,apple ,sauce ,celery ,mashed ,potatoes ,lima ,beans ,tomato ,jelly ,salad ,plum ,pudding ,fruit ,nuts ,raisins ,coffee ,the first dish to make1 strange to say1 is the last one on the list1 and the plum pudding is better if made several weeks before it is needed1 and then simply steamed up again for a couple of hours just before serving4 ,a fine old recipe that had been in a friend's family for years1 was once given me1 but as it filled six molds ,i reduced it to the following proportions1 which is ample for a mold large enough for eight people3 ,,plum ,,pudding ,one-half cupful butter1 three-quarters cupful sugar1 one-quarter pound suet1 two and one-half cupfuls flour1 one-half pound seeded raisins1 one-half pound currants1 one ounce citron1 three eggs yolks and whites 7beaten separately71 one-half cupful milk1 one-quarter cupful almonds 7blanched and chopped fine71 one-quarter cupful brandy 7or boiled cider if preferred71 one-half teaspoonful cloves1 one-quarter teaspoonful nutmeg1 one teaspoonful cinnamon4 ,after getting all her ingredients out on the table and ready1 the little cook should cream her butter and sugar1 beat in yolks1 add milk1 and then stir in the flour alternately with the stiff whites4 ,then put in the brandy and spice1 and last of all the fruit and nuts1 dredged with a little flour4 ,this should be well stirred1 and then packed in a thoroughly greased covered mold and steamed for four hours4 ,,hard ,,sauce ,two kinds of sauce are nice for this pudding1 served together4 ,a hard sauce is made by creaming one-half cupful of butter in one cupful of fine sugar1 adding half teaspoonful of brandy or vanilla and one teaspoonful cream and stirring until light and creamy4 ,it can be set in a bowl of hot water at first to help make the butter cream1 but after being beaten light should be set in the cold to harden4 ,a teaspoonful of this hard sauce is served on each portion of the pudding4 ,,hot ,,sauce ,the following hot sauce is poured around3 one-quarter cupful butter1 one cupful sugar1 one teaspoonful flour4 ,mix flour and sugar1 add butter and one cupful cold water1 and stir until it boils and thickens4 ,flavor with nutmeg4 ,the day before ,christmas repeat the lesson in dressing a fowl1 and let her make the stuffing from the recipe used before1 only this time she should omit the sage or oysters and season with a small onion chopped fine4 ,,apple ,,sauce ,for the accompanying apple sauce1 let her peel and quarter half a dozen tart apples1 put on to cook in a cup of cold water1 and when tender press through a colander1 sweeten to taste1 and then put in a pretty glass dish and grate nutmeg over the top4 ,this should then be covered and set away until ready to be carried to the table4 ,,oysters ,,on ,,the ,,half ,,shell ,as we intended to have as little work as possible about this particular dinner1 ,i have suggested raw oysters for the first course instead of a soup4 ,serve on the half-shell if you can get them that way1 putting a little chopped ice on each plate to hold the shells in place1 giving four or five oysters to each person1 and putting one empty shell in the center to hold the horseradish or slice of lemon4 ,if the oysters are opened at the market all you have to do is to see that they are kept on ice until served4 ,,tomato ,,jelly ,,salad ,for the tomato jelly salad1 first boil together until very tender one quart can of tomatoes1 one small sliced onion1 six cloves1 one-half cupful chopped celery4 ,strain through a jelly bag1 season with salt and pepper1 and add gelatin which has been dissolving in a few spoonfuls of cold water4 ,as different brands vary1 however1 study the directions on the box in order to get the right amount to stiffen one quart of jelly4 ,if the gelatin does not thoroughly melt with the warm tomato juice1 set over the fire for a few moments1 and then pour into small molds 7wine glasses or after-dinner coffee cups will serve nicely71 and set away to harden over night4 ,next morning fix the required number of salad dishes with lettuce leaves or tender cabbage cut in strings1 and turn out carefully the molded tomato jelly4 ,over the top of each drop a large spoonful of thick boiled dressing4 ,,christmas ,,decorations ,a pretty idea for a ,christmas table is to carry out as fully as possible a color scheme of red and green4 ,the centerpiece1 of course1 should be of holly1 and a novel one it will be if large beautiful pieces are put in the upper part of a double boiler and set out to freeze4 ,i did this once by accident1 and when ,i went for my holly there it was--imbedded in a solid block of ice4 ,the shape of the oat-meal kettle1 like a flowerpot1 allowed the ice to turn out easily1 and it could then be set on a plate and trimmed around the bottom with the holly leaves4 ,a couple of bolts of red baby ribbon will be enough for streamers from the chandelier to each plate1 at which should be a pretty piece of the holly--or better still1 if you can get them1 three or four red carnations for each lady1 and one for the buttonhole of each gentleman4 ,,color ,,scheme ,to carry out this color plan1 the oysters should be served with catsup and garnished with parsley1 the tomato jelly be turned out on lettuce1 the plum pudding 7ablaze with a spoonful of alcohol7 decorated with holly1 and the candy--red and white peppermint wafers--tied with green baby ribbon4 ,if the details of preparing the dinner have been followed out as ,i have suggested1 and everything possible done the day before1 on ,christmas morning there will be little to do3 the goose to put into the oven and roast1 the potatoes to mash and the beans to dress1 the plum pudding to heat up1 the sauce to prepare1 with the gravy and the coffee to make at the last moment4 ,our small cook of course has the celery cleaned preparatory to cutting up1 and the nuts all cracked1 and she can tie up the candy and assist with the decorations4 ,having helped set the table for the ,thanksgiving party1 she will feel perfectly competent to undertake the arrangement now1 alone1 and you1 ,mother1 can say1 ,you have gotten along with everything so nicely1 and remembered so well1 ,i will let you put on the dishes and silver all by yourself4 ,then when she reports that all is ready1 look over the work yourself and see that it is all right4 ,possibly she will have misplaced some pieces1 forgotten others1 but if you point out the errors and have her remedy the mistakes herself1 she will likely remember next time and make her table a well-appointed one4 ,,chapter ,,xiv ,delicious ,home-,made ,candies ,all children love to make candy1 and the home-made kinds are much purer and better--besides being much cheaper--than those usually sold at the small confectionery stores4 ,every mother will do well to help her little daughter master this branch of cookery1 for it will not only enable her to make wholesome sweets for the family when desired1 but also to prepare a dainty box when she wishes to make an inexpensive present4 ,,nut ,,candy ,for fine nut candy1 have the child first pick out half a cupful of nut meats4 ,put on in a small saucepan two level cupfuls of light-brown sugar1 one-half cupful of water1 a level teaspoonful of butter and a tablespoonful of vinegar1 and boil without stirring until the candy crackles when dropped in cold water4 ,pour into a well-buttered pie-pan that has been sprinkled with the nuts1 and as soon as cool1 mark into squares4 ,illustration3 ,,home-,,made ,,chocolate ,,creams ,,and ,,fudge ,,maple ,,fudge ,for delicious maple fudge1 take one and one-half cupfuls of light-brown sugar1 one cupful of maple sirup1 half a cupful of milk1 and a level teaspoonful of butter4 ,boil slowly until it makes a soft ball when rolled between the fingers in cold water1 then set aside until cool4 ,then beat with a fork until a creamy1 sugary mass1 turn quickly on to a buttered plate and mark into squares4 ,if the little cook finds it is soft from having been taken off a moment too soon1 she will have to let it stand longer to turn to sugar1 but the fudge that stands overnight will be particularly smooth4 ,,cream ,,candy ,cream candy is made by boiling two cupfuls of granulated sugar1 without stirring1 with three-fourths cupful water1 two tablespoonfuls vinegar and a teaspoonful of butter until brittle when dropped in cold water4 ,pour on to a buttered pan1 but do not scrape the sugared edge of the kettle1 and pull as soon as cool4 ,if a little care is exercised in handling at first1 it will not stick to the fingers4 ,the butter or flour sometimes put on the hands to prevent this only spoils the candy4 ,when pulled perfectly white1 cut with scissors into small cubes4 ,the longer this stands1 the more delicious it becomes1 and if flavored with a few drops of essence of peppermint when first put on 7so it can be well stirred through7 and then put away when done in a glass jar for a couple of weeks1 it will make delicate after-dinner mint4 ,,chocolate ,,creams ,easy chocolate creams require two cupfuls of confectioner's sugar1 with a few teaspoonfuls of milk to moisten enough to work like dough1 and a quarter teaspoonful of vanilla4 ,knead well1 and work out into small balls4 ,melt one square of unsweetened chocolate by first grating and then setting in a pan of hot water1 and drop in the creams1 one at a time4 ,roll around quickly with a fork1 and lift on to a sheet of buttered paper4 ,put in a cool place to harden4 ,different flavorings can be used instead of all vanilla1 and half an ,english walnut stuck on the top of each cream before the chocolate hardens will add to the attractiveness4 ,or1 instead of dipping all the creams in the chocolate1 they can be cut in half and wrapped around with figs or seeded dates4 ,they will grow more creamy if allowed to stand a day or two4 ,,fudge ,particularly smooth fudge is made in a way that seems strange until you try it4 ,take two cups of sugar1 half a cup of milk1 one tablespoonful of butter1 a few drops of vanilla1 and four tablespoonfuls of cocoa4 ,mix1 and boil without stirring until it makes a soft ball when dropped in cold water4 ,remove from the fire1 set aside until cool1 then pour on to a buttered platter and beat with a silver fork until creamy4 ,when you see it beginning to harden1 quickly smooth out and mark in squares4 ,,molasses ,,taffy ,all little children like this1 and it is easily made4 ,to two cups of molasses1 add one cup of sugar1 two tablespoons of butter1 and boil until brittle when dropped in cold water4 ,add then one-fourth teaspoonful of soda1 stir through and pour on buttered tins4 ,when cool enough to handle pull to a light color1 cut in sticks1 and lay on oiled paper to harden4 ,this is good flavored with a few drops of peppermint1 but do not get in too much4 ,,stuffed ,,dates ,stuffed dates are a most wholesome sweet1 and quickly made1 too4 ,the dates must first be picked apart1 washed in warm water and dried in an old napkin4 ,remove the seed from each with a sharp knife1 slip a nut in its place1 press together1 and sift over with granulated sugar4 ,leave standing a while on oiled paper to become firm4 ,they are nice served at the end of a dinner1 with the dessert and coffee4 ,,salted ,,nuts ,salted nuts1 used so much1 are usually placed on the table when it is set1 and passed during the meal4 ,they are very expensive if bought ready for use1 but quite inexpensive made at home4 ,either almonds or peanuts can be used1 but the almonds must first be dropped in boiling water long enough to loosen the skins1 which will slip off easily in a cloth4 ,melt half a teaspoonful of butter in a pie-pan1 pour in a cup of nut meats1 stir enough to cover with the oil1 and brown in the oven4 ,remove1 and rub dry with a soft cloth1 and sprinkle with fine salt4 ,,chapter ,,xv ,preserving ,i should not feel the series of lessons complete without a word to the mothers about how to interest their girls in this important part of cooking4 ,it is so easily done1 and my own little daughters took such pleasure in the work1 that ,i hope every woman will let her child try putting up at least one kind of fruit4 ,the first step1 however1 is to get the fruit jars and glasses all conveniently at hand1 clean and dry1 with fresh rubbers for the tops4 ,illustration3 ,,marking ,,the ,,preserves ,,canned ,,pears ,,and ,,peaches ,peaches and pears should be thinly peeled and halved1 then dropped into a thick sirup made by boiling four parts granulated sugar to one part water4 ,the fruit juice will thin this considerably1 but the fruit should be boiled gently until thoroughly cooked and transparent4 ,then lift it carefully into the jars1 set in a pan of boiling water1 out of a draft1 to avoid breaking1 pack to the top1 and fill to overflowing with the sirup4 ,screw tops on immediately as tight as possible4 ,this is the great secret of successful canning4 ,,preserved ,,plums ,damson plums make a rich1 old-fashioned preserve if washed1 pricked1 and allowed to stand a few hours1 mixed with an equal quantity of sugar--pound for pound--then put on the stove where they will gently simmer until cooked down quite thick4 ,they must be watched carefully1 however1 to prevent scorching4 ,such rich fruit is best put up in pint jars1 as usually only a small quantity is needed at a time4 ,,canned ,,cherries ,seed the cherries after washing them1 watching carefully to see that none are wormy1 and measure4 ,take half the quantity of sugar1 moisten with just enough water to melt1 boil to a thick syrup1 and then add the cherries4 ,cook fifteen minutes1 and seal4 ,,raspberry ,,jam ,pick over the berries1 measure1 wash and then crush4 ,put on to boil1 and cook ten minutes1 stirring to keep from sticking to the pan4 ,then add three-quarters the amount of heated sugar1 cook twenty minutes longer and pour into small jars1 or in glasses that can be covered with paraffin as soon as the jam is cold4 ,,bar-,,le-,,duc ,,currants ,wash1 stem1 and measure the currants4 ,take three-quarters the amount of sugar1 moisten with barely enough water to melt1 boil to a thick syrup1 turn in the currants1 and cook twenty minutes4 ,pour into small glasses1 and as soon as cool cut rounds of white paper to fit tops1 wet in brandy1 and lay over the fruit4 ,cut larger circles of the paper1 wet thoroughly on one side with white of egg1 and paste over the glass carefully1 to make air-tight4 ,this sounds like going back to the days of our grandmothers1 but these currants are too rich to be put up in larger quantities1 and jelly tumblers do not have tight tops4 ,,apple ,,jelly ,first peel and core sound sour apples1 and put on to stew with just enough water to cover4 ,cook until the apples are almost a mush1 put in a jelly-bag1 and let hang overnight4 ,do not squeeze4 ,next day measure the juice and let boil twenty minutes1 skimming whenever necessary4 ,while it is cooking1 heat an equal quantity of granulated sugar in the oven and stir it in4 ,cook five minutes longer1 or until the jelly forms when dropped on a cold saucer4 ,stand jelly glasses in a dripping-pan1 surround with boiling water1 pour in the jelly1 and set aside until firm4 ,when solid1 if covered with one-quarter inch of melted paraffin1 it will not mould1 nor will tin covers be necessary4 ,,crab ,,apple ,,jelly ,crab apple jelly is made in the same way as the apple jelly1 but the fruit is simply wiped off and quartered1--not peeled4 ,,grape ,,jelly ,pick grapes from the stem1 wash1 crush1 and boil twenty minutes4 ,then put in jelly-bag to drip overnight1 but do not squeeze4 ,next day measure juice1 boil ten minutes1 add an equal amount of sugar that has been warming1 boil three minutes1 or until a drop jellies on a cold dish1 then turn into glasses4 ,about half as much juice as drips will be left in the bag1 and it can afterward be squeezed out and boiled separately1 7for it will be cloudy71 or the entire contents of the jelly-bag can be put through the colander1 sweetened and spiced to taste1 and cooked until of the desired thickness4 ,this makes a nice marmalade4 ,,fruit ,,combination ,at a time when other fruits are very high1 the plain apple jelly1 so delicate in flavor itself1 can be mixed when ready to pour with any kind of preserved fruit1 ready to be put up1 even in the proportion of one-fourth1 and it will not be noticeable4 ,since the pure food law went into effect and manufacturers have had to print their formulas on the bottles1 we have been able to gather a few trade secrets2 and one of our best-known firms has this admission on its jam labels3 ,these goods are compounded from forty per cent1 each fresh fruit and granulated sugar1 with addition of ten per cent4 each fresh apple juice and corn sirup1 to prevent crystallization4 ,their jams are very good1 but why pay twenty cents a pound for a mixture of apple juice and corn sirup8 ,and only forty per cent4 fresh fruit6 ,really1 though1 this fine apple jelly is quite a valuable addition to such strong fruits as quinces1 or such watery ones as strawberries4 ,,chapter ,,xvi ,sandwiches and ,drinks ,,sandwiches ,,of ,,chicken ,,or ,,meat ,for picnics1 school luncheons1 and her evening parties my little maid will want sandwiches1 and there are many kinds easily made4 ,and generally she will want the bread cut very thin and spread with soft butter4 ,for ordinary occasions she may use any kind of meat she happens to find in the house1 slicing it if she can1 then seasoning with mustard1 or else putting it through the grinder and seasoning with mustard1 a small minced pickle1 or finely chopped sweet green pepper4 ,in using the ground meat1 however1 rub it to a paste with the butter intended for the bread1 and it will spread more easily4 ,,ham ,,sandwiches ,to be particularly nice1 mince the ham1 cream with the butter1 season with mustard1 spread on one slice of bread1 cover with a crisp lettuce leaf1 add the top slice of bread1 then cut in triangles4 ,,lettuce ,,sandwiches ,on thin slices of buttered bread lay a fresh leaf of lettuce1 and spread with salad dressing1 before adding top slice4 ,,olive ,,and ,,cheese ,,sandwiches ,these are especially good for afternoon tea or parties4 ,butter the bread each time before slicing1 so it can be cut very thin without breaking4 ,spread with cream cheese that has been rubbed to a paste with cream1 and sprinkle with chopped olives4 ,cut in fancy shapes4 ,,raisin ,,sandwiches ,spread thinly sliced brown bread with butter first1 then with raisins1 seeded and chopped4 ,,cracker ,,sandwiches ,butter graham crackers1 and spread with chopped and mixed nuts and raisins4 ,or1 take square soda crackers1 sprinkle with sugar and cinnamon1 and toast a light brown4 ,the latter1 served hot1 are also very nice for afternoon tea4 99 99 99 99 99 ,though children should not be allowed to drink tea and coffee1 7and young people are better off without them17 every little maid should be taught how to prepare these drinks for the grown-ups1 most of whom are apt to be critical4 ,,tea ,first1 find out the kind your friends like if you possibly can1 and do not give ,ceylon to a lover of uncolored ,japan6 ,then have fresh boiling water1 and scald out your teapot1 which should be earthenware or china4 ,while it is still hot1 put in the tea1 a teaspoonful for each cup if you use the ordinary kinds1 but only half a teaspoonful of some of the strong black varieties4 ,pour on immediately the required amount of boiling water1 and set in a warm place1 or cover with a cozy for five minutes4 ,if desired cold1 then pour off the grounds1 and when cool enough1 put in the ice box or serve at once with chopped ice4 ,never boil tea1 nor allow to stand on the leaves very long1 as it draws out the injurious tannin1 besides impairing the flavor4 ,a thin slice of lemon in each glass improves the taste as well as the looks4 ,,coffee ,people have different ways of making coffee1 but a very easy one is to measure out a tablespoonful of ground coffee for each cup desired1 tie up in a square cheesecloth1 and cover with an equal number of cups of boiling water4 ,set on the stove where it will keep just below the boiling point1 for three minutes1 then pour and serve with cream and sugar4 ,but to make this way1 grind very fine4 ,if your friends prefer boiled coffee1 however1 measure out a tablespoonful for each person1 moisten well with part of the white of an egg1 cover with one cup of cold water1 and when that boils1 add rest of the required amount from your boiling teakettle4 ,cook for five minutes1 then settle with a third of a cup of cold water1 and place where it will not boil up again4 ,this will make one cupful apiece4 ,,cocoa ,cool drinks are most welcomed in hot weather1 and several kinds are quite nice for little girls to make4 ,iced cocoa requires for each person half a glass of milk and half a glass of water1 heated to the boiling point4 ,mix in a cup a round teaspoonful of cocoa with one round spoonful of sugar1 and dissolve with the hot milk4 ,then put together in the kettle1 boil gently several minutes1 and flavor with a drop or two of vanilla before taking from the fire4 ,after cooling1 place on ice1 and when ready to serve1 pour in glasses over ice1 and cover the top with sweetened whipped cream4 ,delicious hot1 however4 ,,grape ,,juice ,grape-juice is the most nourishing kind of a fruit drink1 and every family ought to put up enough in the fall when grapes are plentiful and cheap to last all winter4 ,first pick the fruit from the stem1 wash and put on in water enough to cover4 ,cook until the grapes lose their form1 put in a jelly-bag1 and let them hang overnight4 ,next day measure1 and put on to boil with half as much sugar4 ,cook for five minutes and put at once into air-tight bottles4 ,when ready to serve1 either dilute with a small quantity of water or pour on chopped ice4 ,,lemonade ,a most refreshing beverage on a very warm day is a lemonade made from the juice of two lemons1 a half cupful of sugar and eight glasses of water1 to which is added the pulp of a small grapefruit that has been removed with a sharp-edged teaspoon4 ,fill up glasses with shaved ice4 ,,fruit ,,syrups ,during the canning season often a small quantity of rich juice will be left4 ,if this is strained through a cloth and bottled boiling hot1 it will make a splendid drink1 diluted with water and served iced4 ,,chapter ,,xvii ,a ,few ,more ,desserts ,illustration3 ,,marshmallow ,,cream ,before closing1 let us consider some simple every day desserts that every little cook should know how to make4 ,and first comes ,,bread ,,pudding ,for a small family1 take a quart baking dish1 cover the bottom with broken bread1 sprinkle with raisins or currants1 dot with tiny lumps of butter1 and then repeat the process4 ,over this second layer pour a custard made by beating very light two eggs1 adding two cups of milk1 a pinch of salt1 half a cupful of sugar1 and a little grated nutmeg4 ,bake until a light brown on top1 and serve with cream and sugar4 ,,brown ,,betty ,butter thin slices of bread1 line the bottom of the pudding dish1 add a layer of sliced apples1 sprinkle with sugar and cinnamon1 and repeat these layers until the dish is full4 ,cover with a tin lid and bake twenty minutes1 then remove lid and leave until brown on top4 ,the cover is necessary to keep in the moisture1 as the juice of the apples is the only liquid4 ,serve with cream and sugar1 or hot sauce4 ,,cottage ,,pudding ,cream one-third of a cup of butter with three-fourths of a cup of sugar1 add one egg1 beaten very light1 one cup of milk1 and two cups of flour sifted with two teaspoonfuls of baking powder4 ,stir thoroughly and bake in a shallow pan4 ,cut in squares and serve hot1 with hot chocolate or lemon sauce4 ,,lemon ,,sauce ,make a syrup by boiling for five minutes one cup of sugar with one-quarter cup of water and a teaspoonful of butter4 ,removing from the fire1 add the strained juice of half a lemon4 ,,fruit ,,batter ,,pudding ,take one cup of flour1 half a teaspoonful of salt1 and one-half teaspoonful baking-powder1 sifted well1 half a cupful of sugar1 and stir to a smooth batter with half cup of milk4 ,add one tablespoonful of melted butter1 and two eggs1 beaten light1 then pour into a buttered pudding dish over two cupfuls of fresh fruit1 either berries1 sliced apples1 bananas or peaches1 and bake slowly half an hour4 ,serve immediately with hot pudding sauce1 flavored with nutmeg4 ,,sponge ,,cake ,beat very light the yolks of three eggs1 add one cup of sugar1 half a cup of cold water1 one and one-half cups of flour sifted several times with two scant teaspoonfuls of baking powder1 flavor with half a teaspoonful of lemon extract1 and lastly fold in the stiff whites4 ,bake in a sheet from thirty to forty minutes4 ,illustration3 ,,charlotte ,,russe ,,charlotte ,,russe ,cut sponge cake into narrow strips1 or use lady fingers1 to line a glass bowl or individual glass cups as preferred4 ,fill center with whipped cream1 for which directions are given elsewhere1 and garnish top with ,maraschino cherries4 ,prepare at the last moment before dinner1 as the cake is apt to become soaked if left standing long4 ,,marshmallow ,,cream ,whip thick half a pint of cream1 add two tablespoonfuls of confectioner's sugar1 one white of egg1 beaten stiff1 one-quarter of a pound of marsh-mallows cut in small pieces1 two tablespoonfuls of chopped nuts1 and half a teaspoonful of vanilla4 ,mix up lightly1 and pile on the split halves of little cakes baked in heart-shaped pans4 ,place a ,maraschino cherry in the center of each1 pierce with a candy arrow1 and pour a thickened cherry syrup around for a sauce4 ,this dessert might also be called ,bleeding ,hearts4 ,,apple ,,dumplings ,sift two cups of flour with two teaspoonfuls of baking powder and half a teaspoonful of salt1 work into it two tablespoonfuls of lard until mealy1 add one cup of milk1 and stir with a fork as little as possible to make a smooth dough4 ,turn out on a floured board1 roll out thin1 cut in squares1 place in the center of each half of a sour apple1 sprinkle with a little sugar and ground cinnamon1 cover with the dough1 place in a pie pan and bake slowly half an hour4 ,serve with cream and sugar or hot sauce as preferred4 ,,strawberry ,,shortcake ,,individual ,make crust as directed for apple dumplings1 turn on to a floured board1 cut out with a biscuit cutter and bake twenty minutes in a hot oven4 ,on removing1 break each biscuit in half1 butter1 place the lower piece in a saucer1 cover with sweetened crushed berries1 put on the top half1 and pour the crushed berries over all4 ,or1 if preferred for a nice company dessert1 drop a big spoonful of whipped cream on top of each biscuit1 and stick a fine whole berry in the center4 ,,prune ,,whip ,soak half a pound of prunes over night1 then stew half an hour and sweeten with half a cupful of sugar4 ,when cool1 cut in small pieces or put through the colander1 and stir in to the stiffly beaten whites of five eggs1 with half a cupful of granulated sugar4 ,pour into a buttered pudding dish1 bake half an hour in a slow oven1 and serve at once1 before it begins to go down1 with thick cream4 ,,lemon ,,pie ,make paste as directed before1 line a deep pie pan1 prick the bottom to keep from blistering1 and bake in a hot oven about ten minutes4 ,remove and fill immediately with the following preparations3 ,mix three tablespoonfuls of cornstarch with one cup of sugar1 add two-thirds of a cup of boiling water1 and one teaspoonful of butter1 and cook five minutes1 stirring all the time4 ,then pour on to the beaten yolks of two eggs1 flavor with the strained juice and grated rind of one lemon1 and fill the shell4 ,bake until the crust is brown1 then cover with the meringue1 and set back long enough to color lightly4 ,,meringue ,beat two whites very stiff1 stir in slowly half a cupful of powdered sugar1 and spread on with a knife or apply through a pastry tube4 ,it will take some time to stir in the sugar slowly enough1 but it must be well mixed1 then baked until a delicate brown4 ,,apple ,,pie ,line a pie tin with the crust1 fill with sliced sour apples1 sprinkle thickly with sugar1 flavor with nutmeg1 cover with the crust1 making an opening in the center to emit the steam1 press closely together and trim around the edge1 and bake in a moderate oven about three-quarters of an hour4 ,,index ,,page ,apple ,dumplings1 #adi ,fritters1 #fh ,jelly1 #acd ,pie1 #aea ,sauce1 #abj ,pie1 #aea ,tapioca1 #ajd ,baked1 #d ,apples1 ,baked1 #d ,asparagus1 #eg ,soup1 #bg ,bacon and ,eggs1 #aa ,baked ,beans1 #ef ,baked ,ham1 #ci ,baking ,preparations1 #ha ,banana ,fritters1 #fh ,bar-le-,duc1 #af1 #acd ,beans1 ,baked1 #ef ,dried ,lima1 #ee ,fresh ,lima1 #ei ,string1 #ei ,wax1 #ei ,beef1 ,dried1 #db ,hash1 #da ,roast1 #dd ,steak1 #dj ,stew1 ,brown1 #ci ,beets1 #fj ,beverages1 ,cocoa1 #adb ,coffee1 #adb ,fruit ,syrup1 #add ,grape ,juice1 #adc ,lemonade1 #adc ,tea1 #ada ,biscuit1 ,baking ,powder1 #c ,light1 #id ,blue ,fish1 #cc ,bread1 #ic ,pudding1 #ade ,brown ,beef ,stew1 #ci ,brown ,betty1 #adf ,cabbage1 ,boiled1 #ee ,salad1 #ba ,cake1 ,chocolate1 #ia ,citron1 #ij ,devil's ,food1 #ia ,directions for ,making1 #hd ,ginger ,bread1 #hg ,ginger ,cookies1 #hf ,gold1 #ij ,nut1 #ia ,spice1 #hg ,sponge1 #adg ,tea1 #hb ,white1 #hh ,candies1 ,chocolate ,creams1 #abh ,cream ,taffy1 #abg ,fudge 7,chocolate71 #abi ,fudge 7,maple71 #abg ,molasses ,taffy1 #abi ,nut ,candy1 #abe ,stuffed ,dates1 #acj ,canned ,fruit1 ,berries1 #acc ,cherries1 #acc ,currants1 #acd ,peaches1 #aca ,pears1 #aca ,plums1 #acc ,carrots1 #ec ,casserole of ,rice1 #gd ,cauliflower1 #fj ,charlotte ,russe1 #adh ,chicken1 ,creamed1 #ag ,croquettes1 #ah ,salad1 #ah ,chocolate1 ,cake1 #ia ,creams1 #abh ,ice ,cream1 #ajj ,sauce 7,hot71 #ajf ,french1 #ajj ,chops1 ,lamb1 #cg ,pork1 #ch ,christmas ,decorations1 #abb ,menu1 #aah ,citron ,cake1 #ij ,custard1 #ajb ,cocoa1 #adb ,codfish1 ,creamed1 #cd ,coffee1 #adb ,compote of ,rice 7with ,fruit71 #ge ,cookies1 ,ginger1 #hf ,corn ,bread1 #e ,on the ,cob1 #fa ,oysters 7or ,fritters71 #fb ,cornstarch ,pudding1 #ajc ,cottage ,cheese1 #ad ,pudding1 #adf ,crab ,apple ,jelly1 #ace ,cranberry ,sauce1 #aaa ,cream ,sauce 7,see ,white ,sauce7 ,cream ,taffy1 #abg ,croquettes1 ,chicken1 #ah ,cucumber ,jelly1 #eh ,currant ,bar-le-,duc1 #acd ,custard1 ,baked ,citron1 #ajb ,desserts1 ,apple ,dumplings1 #adi ,baked ,custard 7,citron71 #ajb ,bar-le-,duc1 #af and #acd ,bread ,pudding1 #ade ,brown ,betty1 #adf ,charlotte ,russe1 #adh ,chocolate ,ice ,cream1 #ajj ,citron ,custard1 #ajb ,cornstarch ,pudding1 #ajc ,cottage ,pudding1 ,lemon ,sauce1 #adf ,floating ,island1 #ie ,french ,ice ,cream1 #ajj ,fruit ,batter ,pudding1 #adg ,fruit ,ice1 #ajj ,fruit ,jelly1 #ig ,lemon ,ice1 #ajb ,jelly1 #if ,pie1 #aej ,marshmallow ,cream1 #adh ,mince ,pie1 #aaa ,nuts1 #ii ,plum ,pudding1 #aah ,prune ,whip1 #aej ,raisin ,tapioca1 #ajd ,rice ,pudding1 #gf ,strawberry ,mousse1 #aja ,strawberry ,shortcake1 #adi ,tapioca ,custard1 #aje ,raisin1 #ajd ,whipped ,cream1 #ih ,devil's ,food1 #ia ,dressing the ,turkey1 #aji ,dried ,beef1 #db ,dumplings1 ,apple1 #adi ,eggs1 ,boiled1 #g ,creamed1 #i ,devilled1 #aj ,omelets1 #h ,poached1 #h ,scrambled1 #aj ,entrees1 ,apple ,fritters1 #fh ,banana ,fritters1 #fh ,chicken ,croquettes1 #ah ,compote of ,rice1 #ge ,macaroni1 #gg ,pie1 #gh ,with ,cheese1 #gg ,with ,tomatoes1 #gh ,rice ,casserole1 #gd ,stuffed ,peppers1 #af ,finnan1 ,haddie1 #cc ,fish1 ,blue1 #cc ,cakes1 #cc ,codfish1 #cd ,halibut ,steak1 #cb ,mackerel 7,salt71 #cf ,perch1 #ca ,salmon1 ,creamed1 #gj ,sardines1 #ga ,smelts1 #ca ,smoked1 #cd ,trout1 #ca ,weak1 #cc ,white1 #cc ,sturgeon1 #cd ,floating ,island1 #ie ,french ,dressing1 #ai ,french ,ice ,cream1 #ajj ,fritters1 ,apple1 #fh ,banana1 #fh ,frosting1 7,see ,icing47 ,fruit ,batter ,pudding1 #adg ,combinations1 #acf ,ice1 #ajj ,jelly1 #ig ,syrups1 #add ,fudge 7,chocolate71 #abi ,maple1 #abg ,garnishes1 7,soup71 #bi ,ginger ,bread1 #hg ,cookies1 #hf ,gold ,cake1 #ij ,grape ,jelly1 #ace ,juice1 #adc ,green ,pepper ,salad1 #bb ,griddle ,cakes1 #f ,ham1 ,baked1 ,southern ,style1 #ci ,halibut1 ,smoked1 #cd ,steak1 #cb ,hard ,sauce1 #aai ,hash1 #da ,hot ,sauce1 #abj ,ice1 ,lemon1 #ajb ,fruit1 #ajj ,ice ,cream1 ,chocolate1 #ajj ,strawberry ,mousse1 #aja ,icing1 ,chocolate1 #hi ,cocoa1 #hf ,white ,boiled1 #ij ,white ,uncooked1 #he ,jelly1 ,apple1 #acd ,crab ,apple1 #ace ,grape1 #ace ,lamb ,chops1 #cg ,pie1 #db ,lemonade1 #adc ,lemon ,ice1 #ajb ,jelly1 #if ,pie1 #aej ,sauce1 #adg ,lettuce ,sandwiches1 #adj ,lima ,beans1 ,dried1 #ee ,fresh1 #ei ,lobster1 ,creamed1 #gj ,salad1 #gj ,macaroni1 with ,cheese1 #gg ,with ,tomatoes1 #gh ,pie1 #gh ,mackerel1 ,salt1 #cf ,maple ,fudge1 #abg ,marketing1 #ajh ,marmalade1 #acf ,marshmallow ,cream1 #adh ,meat ,sandwiches1 #aci ,menu for ,christmas1 #aah ,thanksgiving1 #ajg ,meringue1 #aea ,milk ,toast1 #fi ,mince ,meat1 #aaa ,molasses ,taffy1 #abi ,muffins1 #f ,nuts1 #ii ,cake1 #ia ,candy1 #abe ,cheese ,crackers1 #ae ,salted1 #acj ,onions4 ,creamed1 #ef ,baked1 #eg ,omelet4 ,cheese1 #h ,chicken1 #h ,green ,corn1 #h ,garnishing1 #h ,ham1 #h ,plain1 #h ,rice1 #h ,oysters1 ,creamed1 #ff ,fried1 #fg ,half ,shell1 #aba ,scalloped1 #ff ,parsnips1 #ed ,pastry1 ,plain1 #aab ,peaches1 ,canned1 #aca ,pears1 ,canned1 #aca ,peas1 #ei ,perch1 #ca ,pies1 ,apple1 #aea ,lemon1 #aej ,mince1 #aaa ,pie ,crust1 #aab ,plain ,pastry1 #aab ,plums1 #acc ,plum ,pudding1 #aah ,pork and ,beans1 #ef ,pork ,chops1 #ch ,potatoes1 ,baked1 #dh ,boiled1 #de ,cheese1 #dh ,creamed1 #dg ,fried1 #di ,hashed1 #di ,lyonnaise1 #dh ,mashed1 #df ,salad1 #fe ,scalloped1 #ej ,stuffed1 #di ,preserving 7,fruit71 #aca ,puddings1 ,bread1 #ade ,brown ,betty1 #adf ,citron ,custard1 #ajb ,cornstarch1 #ajc ,cottage1 #adf ,custard ,baked1 #ajb ,fruit ,batter1 #adg ,plum1 #aah ,prune ,whip1 #aej ,rice1 #gf ,tapioca4 ,apple1 #ajd ,raisin1 #ajd ,custard1 #aje ,raspberry ,jam1 #acd ,rice ,casserole of1 #gd ,compote1 #ge ,cups1 #gd ,fried1 #ge ,plain ,boiled1 #gc ,pudding1 #gf ,roast ,beef1 #dd ,salads1 ,cabbage1 #ba ,cooked ,vegetable1 #ba ,chicken1 #ah ,fruit1 #ba ,fresh ,vegetable1 #bj ,green ,pepper1 #bb ,lobster1 #gj ,potato1 #fe ,salmon1 #gj ,shrimp1 #gj ,tomato ,jelly1 #aba ,vegetable1 #bj ,waldorf1 #bb ,salad ,dressing4 ,boiled1 #ai ,french1 #ai ,sour ,cream1 #ba ,salmon1 ,creamed1 #gj ,salad1 #gj ,smoked1 #cd ,salted ,nuts1 #acj ,sandwiches1 ,brown ,bread1 #adj ,chicken1 #aci ,cracker1 #adj ,ham1 #aci ,lettuce1 #adj ,meat1 #aci ,olive and ,cheese1 #adj ,sardine1 ,canape1 #ga ,sauce1 ,meat1 ,brown1 #ag ,white1 #ag ,pudding4 ,hard1 #aai ,hot1 #abj ,hot ,chocolate1 #ajf ,lemon1 #adg ,setting a ,christmas ,table1 #abb ,shell ,fish1 ,lobster1 ,creamed1 #gj ,salad1 #gj ,oysters1 ,fried1 #fg ,half ,shell1 #aba ,scalloped1 #ff ,shrimps1 ,creamed1 #gj ,salad1 #gj ,smelts1 #ca ,smoked ,fish1 #cd ,soups1 ,asparagus1 #bg ,black ,bean1 #bh ,bouillon1 #bd ,celery1 #bf ,consomme1 ,plain1 #bd ,italian1 #be ,rice1 #be ,macaroni1 #be ,pea1 #bg ,potato1 #bg ,pleasing ,varieties1 #be ,stock1 #bc ,tomato1 ,cream1 #bh ,vegetable1 #bc ,sour ,cream ,dressing1 #ba ,spice ,cake1 #hg ,sponge ,cake1 #adg ,squash1 #ed ,steak1 ,beef1 #dj ,veal1 with parsley1 #ch ,stew1 ,brown ,beef1 #ci ,strawberries1 ,shortcake1 #adi ,strawberry ,mousse1 #aja ,string ,beans1 #ei ,stuffed ,dates1 #acj ,peppers1 #af ,stuffing1 ,dry1 #aaj ,moist1 #aaj ,oyster1 #aaj ,sage1 #aaj ,sturgeon1 ,smoked1 #cd ,sweet ,potatoes1 ,candied1 #ej ,tapioca1 ,apple1 #ajd ,custard1 #aje ,raisin1 #ajd ,tea1 #ada ,tea ,cakes1 #hb ,thanksgiving ,menu1 #ajg ,tomatoes1 ,baked1 #fa ,jelly ,salad1 #aba ,trout1 #ca ,turkey1 ,dressing a1 #aji ,turnips1 #ec ,veal ,cutlets1 #ch ,steak1 with ,parsley1 #ch ,weak ,fish1 #cc ,welsh ,rarebit1 #fh ,whipped ,cream1 #ih ,white ,cake1 #hh ,fish1 #cc ,white ,sauce1 7,cream ,sauce471 #ag 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,varied hyphentation was retain1 such as baking powder and baking-powder2 even within the same recipe ,marshmallow and marsh-mallow4 ,page #a1 the note on the bottom of the page directing how to measure ingredients was moved to be right under the chapter title of the same page4 ,page #ce1 ,,consomme changed to ,,consomme 7,,consomme ,,and ,,boullion7 ,page #aaa1 word on removed from text original read 7and put on in a granite7 ,page #aeg1 ,consomme changed to ,consomme 7,consomme1 ,plain7