,a ,,little ,,girl',s ,,cookery ,,book ,a ,,selection ,,from ,,mills ,,boon',s ,,list ,,of ,,general ,,literature ,,the ,,story ,,of ,,the ,,british ,,navy4 ,by ,e4 ,,keble ,,chatterton1 ,author of 8,sailing ,ships40 ,with a ,frontispiece in ,colour and #ej ,illustrations from ,photographs4 ,demy #hvo1 #ajs4 #f;d4 net4 ,,nerves ,,and ,,the ,,nervous4 ,by ,,edwin ,,ash1 ,m4,d4 7,lond474 ,crown #hvo1 #es4 net4 ,,the ,,zoo ,,conversation ,,book4 ,by ,,edmund ,,selous4 ,illustrated by ,j4 ,a4 ,,shepherd4 ,crown #hvo1 #es4 net4 ,,the ,,children',s ,,story ,,of ,,westminster ,,abbey4 ,by ,g4 ,e4 ,,troutbeck4 ,with #d ,photogravure ,plates1 and #ba ,illustrations from ,photographs4 ,crown #hvo1 #es4 net4 ,popular ,edition1 #as4 net4 ,,the ,,children',s ,,story ,,of ,,the ,,bee4 ,by ,s4 ,l4 ,,bensusan4 ,illustrated by ,c4 ,,moore ,,park4 ,crown #hvo1 #es4 net4 ,,child-,,nurture3 ,mental and ,physical4 ,a ,book for ,parents and ,teachers4 ,by ,,honnor ,,morten1 ,author of 8,the ,nursery ,nurse's ,companion10 8,the ,nurse's ,dictionary40 ,illustrated4 ,crown #hvo1 #cs4 #f;d4 net4 ,,kings ,,and ,,queens ,,of ,,france4 ,a ,concise ,history of ,france4 ,by ,,mildred ,,carnegy4 ,with a ,preface by the ,,bishop ,,of ,,hereford4 ,with a ,map and four full-page ,illustrations4 ,crown #hvo1 #cs4 #f;d4 ,,canned ,,classics1 ,,and ,,other ,,verses4 ,by ,,harry ,,graham4 ,profusely ,illustrated by ,,lewis ,,baumer4 ,crown #dto1 #cs4 #f;d4 net4 ,,queery ,,leary ,,nonsense4 ,being a ,lear ,nonsense ,book1 with a long ,introduction by the ,earl of ,,cromer1 and ,edited by ,lady ,,strachey of ,sutton ,court4 ,with #ej ,illustrations in ,colour and ,line4 ,crown #dto1 #cs4 #f;d4 net4 ,,the ,,garden ,,of ,,song4 ,edited by ,,harold ,,simpson4 ,fcap4 #hvo1 #bs4 #f;d4 net4 ,a ,,little ,,girl',s ,,cookery ,,book4 ,by ,c4 ,f4 ,,benton and ,,mary ,f4 ,,hodge4 ,crown #hvo1 #bs4 #f;d4 net4 ,,the ,,mother',s ,,companion4 ,by ,mrs4 ,m4 ,a4 ,,cloudesley-,,brereton 7,officier d',acadmie74 ,with an ,introduction by ,sir ,,lauder ,,brunton1 ,m4,d41 ,f4,r4,c4,p41 ,f4,r4,s4 ,crown #hvo1 #bs4 #f;d4 net4 ,,the ,,householder',s ,,companion4 ,by ,,francis ,,minton1 ,m4,a4 ,crown #hvo1 #bs4 #f;d4 net4 ,,the ,,nursery ,,nurse',s ,,companion4 ,by ,,honnor ,,morten4 ,crown #hvo1 cloth1 #as4 #f;d4 net2 paper #as4 net4 ,a ,,little ,,girl',s ,,cookery ,,book ,,by ,,caroline ,,french ,,benton ,,and ,,mary ,,florence ,,hodge ,,mills ,,boon1 ,,limited #di ,,rupert ,,street ,,london1 ,w4 ,published #aiaa ,,contents ,,part ,i ,,page ,,breakfast ,,dishes #c ,,part ,,ii ,,luncheon ,,or ,,supper ,,dishes #dc ,,part ,,iii ,,dinner ,,and ,,tea ,,dishes1 ,,sauces ,,and ,,sweets #hi ,,introduction ,once upon a time there was a little girl named ,margaret1 and she wanted to cook1 so she went into the kitchen and tried and tried1 but she could not understand the cookery books1 and she made dreadful messes1 and spoiled her frocks1 and burned her fingers till she cried and cried4 ,one day she went to her grandmother and her mother and her ,pretty ,aunt and her ,other ,aunt1 who were all sitting sewing1 and asked them to tell her about cooking4 8,what is a roux10 she said1 8and what's a mousse and what's an entre8 ,what are timbales and sauts and ingredients1 and how do you mix them and how long do you bake them8 ,won't somebody please tell me all about it80 ,and her ,pretty ,aunt said1 8,see the flour all over that new frock60 and her mother said1 8,dear child1 you are not old enough to cook yet02 and her grandmother said1 8,just wait a year or two1 and ,i'll teach you myself02 and her ,other ,aunt said1 8,some day you shall go to the cookery-school and learn everything2 you know little girls can't cook40 ,but ,margaret said1 8,i don't want to wait till ,i'm big2 ,i want to cook now2 and ,i don't want to do cookery-school cooking1 but little girl cooking1 all by myself40 ,so she kept on trying to learn1 but she burned her fingers and spoiled her dresses worse than ever1 and her messes were so bad they had to be thrown away1 every one of them2 and she cried and cried4 ,and then one day her grandmother said1 8,it's a shame that child should not learn to cook if she really wants to so much02 and her mother said1 8,yes1 it is a shame1 and she shall learn6 ,let's get her a small table and some tins and aprons1 and make her a little cookery-book all her own1 out of the old ones we wrote for ourselves long ago--just the plain1 easy things anybody can make40 ,and both her aunts said1 8,do6 ,we will help1 and perhaps we might put in just a few cookery-school things beside40 ,it was not long after this that ,margaret had a birthday1 and she was taken to the kitchen to get her presents1 which she thought the funniest thing in the world4 ,there they all were1 in the middle of the room3 first her father's present1 a little table with a white oil-cloth cover and castors1 which would push right under the big table when it was not being used4 ,over a chair her grandmother's present1 three nice gingham aprons1 with sleeves and ruffled bibs4 ,on the little table the presents of the aunties1 shiny new tins and saucepans1 and cups to measure with1 and spoons1 and a toasting-fork1 and ever so many things2 and then on one corner of the table1 all by itself1 was her mother's present1 her own little cookery-book1 with her own name on it1 and that was best of all4 ,when ,margaret had looked at everything1 she set out in a row the big bowl and the middle-sized bowl and the little wee bowl1 and put the scalloped patty-pans round them1 and the real egg-beater in front of all1 just like a picture1 and then she read a page in her cookery-book1 and began to believe it was all true4 ,so she danced for joy1 and put on a gingham apron and began to cook that very minute1 and before another birthday she had cooked every single thing in the book4 ,this is ,margaret's cookery-book4 ,,part ,i ,,breakfast ,,dishes ,,porridge #a quart of boiling water4 #d tablespoonfuls of oatmeal4 #a teaspoonful of salt4 ,when you are going to make porridge1 always begin to cook it the night before4 ,put a quart of boiling water in the outside of a double saucepan1 and another quart in the inside1 and in this last mix the salt and oatmeal4 ,put the saucepan on the back of the kitchen range1 where it will hardly cook at all1 and let it stand all night4 ,if the fire is to go out1 put it on so that it will cook for two hours first4 ,in the morning1 if the water in the outside of the saucepan is cold1 fill it up with hot1 and boil hard for an hour without stirring the mixture4 ,then turn it out in a hot dish1 and send it to the table with a jug of cream4 ,,boiled ,,rice #a cup of rice4 #b cups of boiling water4 #a teaspoonful of salt4 ,pick the rice over1 taking out all the bits of brown husk2 fill the outside of a porridge saucepan with hot water1 and put in the rice1 salt1 and water1 and cook for forty minutes1 but do not stir it4 ,then take off the cover from the saucepan1 and very gently1 without stirring1 turn over the rice with a fork2 put the dish in the oven without the cover1 and let it stand and dry for ten minutes4 ,then turn it from the saucepan into a hot dish1 and put a cover on and serve with cream4 ,,rice ,,croquettes #a cup of milk4 ,yolk of #a egg4 cup of rice4 #a large tablespoonful of powdered sugar4 ,small half-teaspoonful of salt4 cup of raisins and currants1 mixed4 teaspoonful of vanilla4 ,wash the rice and put it in a double saucepan with the milk1 salt1 and sugar and cook till very thick2 beat the yolks of the eggs and stir into the rice1 and beat till smooth4 ,sprinkle the washed raisins and currants with flour1 and roll them in it and mix these in1 and last the vanilla4 ,turn out on a plate1 and let all get very cold4 ,then make into pyramids1 dip in the yolk of an egg mixed with a tablespoonful of water1 and then into sifted bread-crumbs1 and fry in a deep saucepan of boiling fat1 using a wire basket4 ,as you take these from the fat1 put them on paper in the oven with the door open4 ,when all are done1 put them on a hot plate and sift powdered sugar over them1 and put a bit of red jelly on top of each4 ,this is also a nice sweet for luncheon4 ,,eggs ,,to ,,boil ,,eggs ,when the water boils1 allow three and a half minutes for a lightly boiled egg1 four minutes for better done1 and five minutes for hard-boiled4 ,,poached ,,eggs ,take a pan which is not more than three inches deep1 and put in as many muffin-rings as you wish to cook eggs4 ,pour in boiling water till the rings are half covered1 and scatter half a teaspoonful of salt in the water4 ,let it boil up once1 and then draw the pan to the edge of the stove1 where the water will not boil again4 ,take a cup1 break one egg in it1 and gently slide this into a ring1 and so on till all are full4 ,while they are cooking1 take some toast and cut it into round pieces with the biscuit-cutter1 then butter them4 ,when the eggs have cooked ten minutes1 take a slice and slip it under one egg with its ring1 and lift the two together on to a piece of toast1 and then take off the ring2 and so on with all the eggs4 ,shake a very little salt and pepper over the dish1 and put parsley round the edge4 ,sometimes a little chopped parsley is nice to put over the eggs1 too4 ,,poached ,,eggs ,,with ,,white ,,sauce ,poach what number of eggs you require4 ,place on rounds of buttered toast4 ,have ready a nice creamy sauce as follows3 #a tablespoonful of butter2 when melted put in #a oz4 of flour4 ,mix both together1 add enough milk to the thickness you require1 stirring it all the time4 ,a little cream added greatly improves it2 serve with chopped ham1 tongue1 or parsley sprinkled over the eggs4 ,,scrambled ,,eggs #d eggs4 #b tablespoonfuls of milk4 teaspoonful of salt4 ,put the eggs in a bowl and stir till they are well mixed2 add the milk and salt4 ,make the frying-pan very hot1 and put #a oz4 of butter in it2 when it melts1 stir it well from side to side1 till the bottom of the pan is covered4 ,put in the eggs1 and stir them1 scraping them off the bottom of the pan until they begin to get a little firm2 then draw the pan to the edge of the stove1 and scrape up from the bottom all the time till the whole looks alike1 creamy and firm1 but not hard4 ,put them in a hot1 covered dish4 ,,scrambled ,,eggs ,,with ,,parsley ,chop enough parsley to make a teaspoonful1 and mince half as much onion4 ,put the onion in the butter when you heat the pan1 and cook the eggs in it2 when you are nearly ready to take the eggs off the fire1 put in the parsley4 ,after ,margaret had learned how to make these perfectly1 she began to mix other things with the eggs4 ,,scrambled ,,eggs ,,with ,,tomato ,when ,margaret had a few tomatoes she would take them1 add a half-teaspoonful of salt1 two shakes of pepper1 and a teaspoonful of chopped parsley1 and simmer it all on the fire for five minutes2 then she would cook half a teaspoonful of minced onion in the butter in the hot frying-pan as before1 and turn in the eggs1 and when they were beginning to grow firm put in the tomato4 ,this made a very nice breakfast dish4 ,,scrambled ,,eggs ,,with ,,chicken ,chop fine a cup of cold chicken1 or any light-coloured meat1 such as veal1 and heat it with a tablespoonful of water1 a half-teaspoonful of salt1 two shakes of pepper1 and a teaspoonful of chopped parsley4 ,cook a half-teaspoonful of minced onion in the butter you put in the hot frying-pan1 and turn in the eggs1 and when they set1 mix in the chicken4 ,sometimes ,margaret used tomato1 as in the previous recipe1 and the chicken in the eggs1 when she wanted to make a large dish4 ,,eggs ,,baldwin ,boil #e or #f eggs hard4 ,put them into cold water1 then shell them1 make a white sauce the same as already described on page #h1 with pepper and salt to taste4 ,remove the yolk from the whites1 cut up the whites in slices1 and put into the sauce to boil up for a minute4 ,pass the yolks through a wire sieve1 put the sauce and egg mixture into a dish1 and decorate the top with the yolk and some chopped parsley4 ,,creamed ,,eggs ,,in ,,baking-,,dishes ,cut six hard-boiled eggs into bits1 mix with a cup of white sauce1 and put in small baking-dishes which you have buttered4 ,cover over with fine1 sifted bread-crumbs1 and dot with bits of butter1 about four to each dish1 and brown in the oven4 ,stick a bit of parsley in the top of each1 and put each dish on a plate1 to serve4 ,,birds' ,,nests ,sometimes1 when she wanted something very pretty for breakfast1 ,margaret used this recipe3 ,break six eggs1 putting the whites together in one large bowl1 and the yolks into six cups on the kitchen table4 ,beat the whites till they are stiff1 putting in half a teaspoonful of salt afterwards4 ,divide the whites1 putting them into six patty-pans1 or small baking-dishes4 ,make a little hole or nest in the middle of each1 and slip one yolk carefully from the cup into the place4 ,sprinkle a little salt and pepper over them1 and put a bit of butter on top1 and put the dishes into a pan and set in the oven till the egg-whites are a little brown4 ,,omelette ,making an omelette seems rather a difficult thing for a little girl1 but ,margaret made hers in a very easy way4 ,her recipe said3 ,break four eggs separately4 ,beat the whites till they are stiff1 and then wash and wipe dry the egg-beater1 and beat the yolks till they foam1 and then put in half a teaspoonful of salt4 ,pour the yolks over the whites1 and mix gently with a large spoon4 ,have a frying-pan hot1 with a piece of butter melted in it1 and spread the butter over the whole surface2 pour the eggs on and let them cook for a moment4 ,then take a kitchen palette-knife and slip under an edge1 and look to see if the middle is getting brown1 because the colour comes there first4 ,when it is a nice even colour1 slip the knife well under1 and turn the omelette half over1 covering one part with the other1 and then slip the whole off on to a hot plate4 ,the cook had to show ,margaret how to manage this the first time1 but after that she could do it alone4 ,,omelette ,,with ,,mushrooms ,take a few mushrooms or a bottle of champignons1 and slice half of them into thin pieces4 ,make a cup of very rich white sauce1 using cream instead of milk1 and cook the mushrooms in it for one minute4 ,make the omelette as before1 and cover with the sauce when you turn it over4 ,,eggs ,,in ,,cases ,butter some ramekin cases 7china or paper7 and put a small piece of butter and a pinch of chopped parsley1 pepper and salt1 and break an egg carefully into each case2 add a tablespoonful of cream and a few browned bread-crumbs4 ,bake about five minutes4 ,,eggs ,,with ,,cheese #f eggs4 #b full tablespoonfuls ,parmesan cheese4 teaspoonful salt4 ,pinch of red pepper4 ,beat the eggs without separating till light and foamy1 and then add the cheese1 salt1 and pepper4 ,put a tablespoonful of butter in the frying-pan1 and when it is hot put in the eggs1 and stir till smooth and firm4 ,serve on small pieces of buttered toast4 ,parmesan cheese is very nice to use in cooking2 it comes in bottles1 all ready grated to use4 ,,fried ,,eggs ,,and ,,bacon ,take some bacon and put in a hot frying-pan1 and cook till it crisps4 ,then lift it out on a hot dish and put in the oven4 ,break six eggs in separate cups1 and slide them carefully into the fat left in the pan1 and let them cook till they are rather firm and the bottom is brown4 ,then take a strainer and take them out carefully1 and put in the middle of the dish1 and arrange the bacon all around1 with parsley on the edge4 ,,ham ,,and ,,eggs1 ,,moulded ,take small1 deep tins1 such as are used for timbales1 and butter them4 ,make one cup of white sauce2 take a cup of cold boiled ham which has been put through the mincing-machine1 and mix with a tablespoonful of white sauce and one egg1 slightly beaten4 ,press this like a lining into the tins1 and then gently drop a raw egg in the centre of each4 ,stand them in a pan of boiling water in the oven till the eggs are firm--about ten minutes--and turn out on a round dish4 ,put round them the rest of the white sauce4 ,you can stand the little moulds on circles of toast if you wish4 ,this recipe was given ,margaret by her ,pretty ,aunt1 who got it at the cookery-school2 it sounded harder than it really was1 and after trying it once ,margaret often used it4 ,,scotch ,,eggs #c hard-boiled eggs4 lb4 of sausages4 #a raw egg4 ,bread-crumbs4 ,shell the eggs and put them in cold water for a few minutes1 then take out and dry them4 ,roll them out in flour1 then coat each over with sausage meat1 keeping the shape4 ,next break an egg on a plate1 brush the eggs over with the raw egg and roll them in bread-crumbs1 and fry in the hot fat till a golden brown4 ,to be served on fried bread4 ,,devilled ,,eggs ,fry four eggs lightly1 then trim them neatly with a round cutter and dish them up4 ,pour over them the following1 put together in a stewpan3 #a oz4 of butter1 #a tablespoonful cream1 #a teaspoonful of mustard1 #a teaspoonful of flour1 #a tablespoonful chutney1 #a teaspoonful ,worcester sauce1 #d tablespoonfuls stock4 ,stir till it comes thick1 and pour over the eggs4 ,,fish ,one day some little fish came home from market1 and ,margaret felt sure they must be meant for her to cook4 ,they were called smelts1 and1 on looking1 she found a recipe for cooking them1 just as she had expected4 ,,fried ,,smelts ,put a deep kettle on the fire1 with two cups of lard in it1 to get very hot4 ,wipe each smelt inside and out with a clean wet cloth1 and then with a dry one4 ,have a saucer of flour mixed with a teaspoonful of salt1 and another saucer of milk4 ,put the tail of each smelt through its gills--that is1 the opening near its mouth4 ,then roll the smelts first in milk and then in flour1 and shake off any lumps4 ,throw a bit of bread into the fat in the kettle1 and see if it turns brown quickly2 it does if the fat is hot enough1 but if not you must wait4 ,put four smelts in the wire basket1 and stand it in the fat1 so that the fish are entirely covered1 for only half a minute1 or till you can count thirty4 ,as you take them out of the kettle1 lay them on heavy brown paper in a pan in the oven1 to drain and keep hot1 and leave the door open till all are done4 ,lay a folded napkin on a long1 narrow dish1 and arrange the fishes in a row1 with slices of lemon and parsley on the sides4 ,,fish ,,cakes #b eggs1 bread-crumbs1 and cold fish4 ,they are made from any cold fish1 by making a nice white sauce1 very thick4 ,take all the fish from the bones and mash up with salt and pepper1 then put it into the sauce4 ,stir all up together1 turn out in a dish1 and let it get quite cold and hard4 ,have ready your boiling fat2 roll the fish mixture in your hands the shape you want the cakes2 beat up #b eggs and brush them over with the eggs and place in the bread-crumbs4 ,this must be done twice1 as then the fish cakes will not burst4 ,cook for five minutes4 ,,scalloped ,,fish ,the fish is done just as the fish cakes are1 in sauce1 but it is turned out into a dish or pie-dish1 which must be buttered1 and a layer of bread-crumbs sprinkled over1 with bits of butter put on the top4 ,place in an oven till it browns on the top4 ,,pickled ,,herrings ,,or ,,mackerel ,split open four or five herrings4 ,wash them and remove the back-bone4 ,roll up from the head end1 with their roes inside4 ,place in a dish1 cover them with vinegar1 two bay-leaves1 and a few peppercorns and a few slices of onions2 put in the oven with a plate over the dish and cook till the onion is done2 turn them out in any dish and pour the liquor over them4 ,,dried ,,haddock ,place your haddock in a baking-tin and cover it with half milk and half water4 ,if there is no milk use only water4 ,put a plate or dish over the top and put in the oven until it is done4 ,do not boil it over the fire1 as you lose half the flavour4 ,,scotch ,,dried ,,haddock ,hold the haddock in front of the fire till it is warm1 then remove the skin at the back1 beginning at the tail4 ,put it into a grill and let it cook in front of the fire for five or six minutes4 ,put butter and pepper2 serve very hot4 ,,fried ,,plaice ,,or ,,sole ,have the plaice filleted4 ,wash and dry it1 then brush it over with raw eggs and place it in bread-crumbs4 ,have your frying fat boiling and put the plaice in to cook for five minutes4 ,take out and put on kitchen paper to drain the fat off4 ,serve on hot dish1 with fish paper under1 and decorate with parsley4 ,,fillets ,,of ,,soles ,,with ,,white ,,wine ,,sauce ,boil the fillets of soles till done1 then make the white sauce4 ,add a sherry glass of wine1 then put the fillets into the sauce4 ,allow them to simmer two or three minutes1 then add the yolk of an egg to the sauce and serve4 ,,how ,,to ,,grill ,,any ,,fish ,,for ,,breakfast ,split them open4 ,wash and dry any fish1 such as herrings1 mackerel1 fresh haddock2 kippers are also done this way4 ,place in the grill and do in front of the fire2 put butter and pepper on to taste4 ,they will take about ten minutes4 ,,how ,,to ,,boil ,,fish ,rub the skin of the fish with lemon and put salt in water4 ,wash the fish first and place it in the fish-kettle with enough water to well cover it4 ,let it come up to the boil and afterwards let it gently simmer until cooked4 ,,fried ,,bacon ,margaret's mother believed there was only one very nice way to cook bacon4 ,it was like this3 ,slice the bacon very1 very thin1 and cut off the rind4 ,put the slices in a hot frying-pan for about three minutes4 ,when both sides are cooked1 lay it on a hot dish4 ,,grilled ,,chops ,rub the grill with some of the fat1 so that the chops will not stick4 ,lay in the chops and put over a clear1 red fire without flame1 and toast one side first and then the other2 do this till they are brown4 ,lay on a hot dish1 and dust both sides with salt and a tiny bit of pepper4 ,put bits of lemon and parsley round1 and send to the table very hot4 ,,fried ,,chops ,if the fire is not clear1 so that you cannot grill the chops1 you must fry them4 ,take a frying-pan and make it very hot indeed2 then lay in the chops and cook one side very quickly1 and then the other1 and after that let them cook more slowly4 ,when they are done--you can tell by picking open a little place in one with a fork and looking in the inside--put them on a dish as before1 with pepper and salt4 ,if they are at all greasy1 put on kitchen paper in the oven first1 to drain1 leaving the door of the oven open4 ,be careful not to let them get cold4 ,,liver ,,and ,,bacon ,buy half a pound of calf's liver and half a pound of bacon4 ,cut the liver in thin slices and pour boiling water over it1 and then wipe each slice dry4 ,slice the bacon very thin and cut off the rind2 put this in a hot frying-pan and cook very quickly1 turning it once or twice4 ,just as soon as it is brown take it out and lay it on a dish4 ,take a saucer of flour and mix in it a teaspoonful of salt and a very little pepper2 dip the slices of liver in this1 one at a time1 and shake them free of lumps4 ,lay them in the hot fat of the bacon in the pan and fry till brown4 ,put on a hot dish1 and then put one slice of bacon on each slice of liver4 ,put parsley all round1 and sometimes use slices of lemon1 too1 for a change4 ,,bachelor ,,breakfast ,two slices of bacon fried4 ,place on them a fried egg and on the top a cooked tomato which has been fried in a little butter4 ,,grilled ,,steak ,see that the fire is clear and red1 without flames4 ,trim off most of the fat from the steak1 and rub the wires of the grill with it and heat it over the coals4 ,then put in the meat and turn over and over as it cooks1 and be careful not to let it get burnt4 ,when brown1 put it on a hot dish1 dust over with salt and a very little pepper1 and dot it with tiny lumps of butter4 ,put parsley round4 ,steak ought to be pink inside2 not brown and not red4 ,put a fork in as you did with the chops1 and twist in a little1 and you can see when it gets the right colour4 ,,veal ,,cutlet ,dust the meat over with salt1 pepper1 and flour4 ,put a tablespoonful of dripping in a hot frying-pan1 and let it heat till it smokes a little4 ,lay the meat in and turn it over twice as it cooks1 until it is brown1 for veal cutlets must not be eaten red or pink inside4 ,put in a hot oven and cover it up while you make the gravy1 by putting one tablespoonful of flour into the hot fat in the pan1 stirring it till it is brown4 ,then put in a cup of boiling water1 half a teaspoonful of salt1 and a very little pepper2 put this through the strainer1 pressing it with a spoon1 and pour over the meat4 ,put parsley round the cutlet1 and send hot to the table4 ,margaret's father said he could not possibly manage without potatoes for breakfast1 so sometimes ,margaret made something nice out of the cold potatoes she found in the larder4 ,,creamed ,,potatoes ,cut cold boiled potatoes into pieces as large as the end of your finger2 put them into a pan on the back of the stove1 with enough milk to cover them1 and let them stand till they have drunk up all the milk2 perhaps they will slowly cook a little as they do this1 but that will do no harm4 ,in another saucepan1 or in the frying-pan1 put a tablespoonful of butter1 and when it bubbles put in a tablespoonful of flour1 and stir till they melt together2 then put in two cups of hot milk1 and stir till it is all smooth4 ,put in one teaspoonful of salt1 and lastly the potatoes1 but stir them only once while they cook1 for fear of breaking them4 ,add one teaspoonful of chopped parsley1 and put them in a hot covered dish4 ,you can make another sort of potatoes when you have finished creaming them in this way1 by putting a layer of them in a deep buttered baking-pan1 with a layer of white sauce over the top1 and bread-crumbs and bits of butter for a crust4 ,brown well in a hot oven4 ,when you do this1 remember to make the sauce with three cups of milk and two tablespoonfuls of flour and two of butter1 and then you will have enough for everything4 ,,hashed ,,browned ,,potatoes ,chop four cold potatoes fine1 and add one teaspoonful of salt and a very little pepper4 ,put a tablespoonful of butter in the frying-pan1 and turn it so that it runs all over2 when it bubbles put in the potatoes1 and smooth them evenly over the pan4 ,cook till they are brown and crusty on the bottom2 then put in a teaspoonful of chopped parsley1 and fold over like an omelette4 ,,chipped ,,potatoes ,wash and peel four potatoes and cut them into thin pieces4 ,heat two cups of lard very hot1 till when you drop in a bit of bread it browns at once4 ,wipe the potatoes dry and drop in a handful4 ,have a slice ready1 and as soon as they brown take them out and lay on brown paper in the oven1 and put in another handful4 ,,potato ,,cakes ,take two cups of mashed potato1 and mix well with the beaten yolk of one egg1 and make into small flat cakes2 dip each into flour4 ,heat two tablespoonfuls of nice dripping1 and when it is hot lay in the cakes and brown1 turning each with the slice as it gets crusty on the bottom4 ,,to ,,keep ,,frying ,,fat ,the fat can be used to fry in a great many times if strained after using1 and put in a clean jar4 ,how to know when fat is boiling3 ,drop a few bread-crumbs in the fat4 ,they should turn brown at once4 ,,buttered ,,toast ,toast is very difficult for grown-up people to make1 because they have made it wrong all their lives1 but it is easy for little girls to learn to make1 because they can make it right from the first4 ,cut bread that is at least two days old into slices a third of an inch thick4 ,be sure the fire is red1 without any flames4 ,take the toasting-fork and move the slices of bread backwards and forwards across the coals1 but do not let them brown2 do both sides this way1 and then brown first one and then the other afterward4 ,trim off the edges1 butter a little quickly1 and send to the table hot4 ,,baking-,,powder ,,biscuit ,margaret's ,other ,aunt said little girls could never1 never make biscuits1 but this little girl really did1 in this way3 #a pint of sifted flour4 teaspoonful of salt4 #d teaspoonfuls of baking-powder4 cup of milk4 #a tablespoonful of butter4 ,put the salt and baking-powder in the flour and sift well1 and then rub the butter in with a spoon4 ,little by little put in the milk1 mixing all the time1 and then lift out the dough on a floured board and roll it out lightly1 just once1 till it is one inch thick4 ,flour your hands and mould the little balls as quickly as you can1 and put them close together in a shallow pan that has had a little flour shaken over the bottom1 and bake in a hot oven about twenty minutes1 or till the biscuits are brown4 ,if you handle the dough much1 the biscuits will be tough1 so you must work fast4 ,,muffins #b cups of sifted flour4 #b teaspoonfuls of baking-powder4 teaspoonful of salt4 #a cup of milk4 #b eggs4 #a large teaspoonful of melted butter4 ,mix the flour1 salt1 and baking-powder1 and sift4 ,beat the yolks of the eggs1 put in the butter with them and the milk1 then the flour1 and last the stiff whites of the eggs4 ,have the muffin-tins hot1 pour in the batter1 and bake fifteen or twenty minutes4 ,these must be eaten at once1 or they will fall4 ,there was one little recipe in ,margaret's book which she thought must be meant for the smallest girl who ever tried to cook1 it was so easy4 ,but the little biscuits were good enough for grown people to like4 ,this was it3 ,,cream ,,crackers ,quarter-pound of flour1 yolks of two eggs2 beat them well with a quarter of a pint of cream and pinch of salt4 ,stir into the flour1 roll out very thin1 cut into any shape with a knife1 prick with a fork1 and bake a few at a time in a good oven4 ,they must be straw colour4 ,in a good oven they should take five minutes4 ,put on a sieve till cold4 ,,griddle-,,cakes #b eggs4 #a cup of milk4 #a;cups of flour4 #b teaspoonfuls of baking-powder4 teaspoonful of salt4 ,put the eggs in a bowl without separating them1 and beat them with a spoon till light4 ,put in the milk1 then the flour mixed with the salt1 and last the baking-powder all alone4 ,bake on a hot1 buttered griddle4 ,this recipe makes delicious cakes1 especially if eaten with sugar and thick cream4 ,last of all the things ,margaret learned to make for breakfast came coffee1 and this she could make in two ways2 sometimes she made it this first way1 and sometimes the other1 which is called ,french coffee4 ,,coffee ,first be sure your coffee-pot is shining clean2 look in the spout and in all the cracks1 and wipe them out carefully1 for you cannot make good coffee except in a perfectly clean pot4 ,then get three heaped tablespoonfuls of ground coffee1 and mix in one tablespoonful of cold water4 ,pour in one quart of boiling water1 and let it boil up once4 ,then stir down the grounds which come to the top1 put in two tablespoonfuls of cold water1 and let it stand for a minute on the back of the stove1 and then strain it into the silver pot for the table4 ,this pot must be made very hot1 by filling it with boiling water and letting it stand on the kitchen table while the coffee is boiling4 ,if this recipe makes the coffee stronger than the family like it1 take less coffee1 and if it is not strong enough1 take more coffee4 ,,french ,,coffee ,get one of the pots which are made so that the coffee will drip through2 put three tablespoonfuls of very finely powdered coffee in this1 and pour in a quart of boiling water4 ,when it has all dripped through1 it is ready to put in the hot silver pot4 ,,part ,,ii ,,luncheon ,,or ,,supper ,,dishes ,so many things in this part of ,margaret's book called for white sauce1 or cream sauce1 that the recipe for that came first of all4 ,,white ,,or ,,cream ,,sauce #a tablespoonful of butter4 #a tablespoonful of flour4 #a cup hot milk or cream4 teaspoonful of salt4 ,melt the butter1 and when it bubbles put in the flour1 shaking the saucepan as you do so1 and rub till smooth4 ,put in the hot milk1 a little at a time1 and stir and cook without boiling till all is smooth and free from lumps4 ,add the salt1 and1 if you choose1 a little pepper4 ,cream sauce is made exactly as is white sauce1 but cream is used in place of milk4 ,what is called thick white sauce is made by taking two tablespoonfuls of butter and two of flour1 and only one cup of milk4 ,,creamed ,,oysters #a pint of oysters4 #a large cup of cream sauce4 ,make the sauce of cream if you have it1 and if not use a very heaping tablespoonful of butter in the white sauce4 ,keep this hot4 ,drain off the oyster juice and wash the oysters by holding them under the cold-water tap4 ,strain the juice and put the oysters back in it1 and put them on the fire and let them just simmer till the edges of the oysters curl2 then drain them from the juice again and drop them in the sauce1 and add a little more salt 7celery-salt is nice to use if you have it71 and just a tiny bit of cayenne pepper4 ,you can serve the oysters on squares of buttered toast1 or put them in a large dish1 with sifted bread-crumbs over the top and tiny bits of butter1 and brown in the oven4 ,or you can put them in small dishes as they are1 and put a sprig of parsley in each dish4 ,,panned ,,oysters ,take the oysters from their juice1 strain it1 wash the oysters1 and put them back in it4 ,put them in a saucepan with a little salt--about half a teaspoonful to a pint of oysters--and a little pepper1 and a piece of butter as large as the end of your thumb4 ,let them simmer till the edges curl1 just as before1 and put them on squares of hot buttered toast4 ,,pigs ,,in ,,blankets ,these were great fun to make1 and ,margaret often begged to get them ready for company4 #ae large oysters4 #ae very thin slices of bacon4 ,sprinkle each oyster with a very little salt and pepper4 ,trim the rind from the bacon and wrap each oyster in one slice1 pinning this 8blanket0 tightly on the back with a tiny ,japanese wooden toothpick4 ,have ready a hot frying-pan1 and lay in five oysters1 and cook till the bacon is brown and the edges of the oysters curl1 turning each over once4 ,put these on a hot plate in the oven with the door open1 and cook five more1 and so on4 ,put them on a long1 narrow dish1 with slices of lemon and sprigs of parsley round4 ,or you can put each one on a strip of toast which you have dipped in the gravy in the pan2 this is the better way4 ,this dish must be eaten very hot1 or it will not be good4 ,,creamed ,,fish #b cups of cold fish4 #a cup of white sauce4 ,pick any cold fish left from dinner into even bits1 taking out all the bones and skin1 and mix with the hot white sauce4 ,stir until smooth1 and add a small half-teaspoonful of salt1 two shakes of pepper1 and sometimes a half-teaspoonful of chopped parsley4 ,you can put this in a buttered baking-dish and cover the top with crumbs and bits of butter1 and brown in the oven1 or you can put it in small dishes and brown also1 or you can serve it just as it is1 in little dishes4 ,,creamed ,,lobster #a lobster1 or the meat from #a tin4 #a large cup of white or cream sauce4 ,take the lobster out of the shell and clean it2 the cook will have to show you how the first time4 ,or1 if you are using tinned lobster1 pour away all the juice and pick out the bits of shell1 and find the black string which is apt to be there1 and throw it away4 ,cut the meat in pieces as large as the end of your finger1 and heat it in the sauce till it steams4 ,put in a small half-teaspoonful of salt1 a pinch of cayenne1 and a squeeze of lemon4 ,do not put this in a large dish1 but in small ones1 buttered well1 and serve at once4 ,stand a little claw up in each dish4 ,,dressed ,,crab ,crack all the claws of the crab1 and pick out all the fish into a basin4 ,take all the yellow part out of the body of the crab and mix it with the other4 ,mix together one teaspoonful of mustard in a quarter-pint of salad oil1 one tablespoonful of vinegar1 and two tablespoonfuls of cream2 salt and pepper to taste4 ,scrape and wash the body shell of the crab1 then put in the crab which has been mixed in the sauce2 pile it up1 put it on a dish1 and serve with parsley round it4 ,,hot ,,crab ,buy a very nice1 fresh crab4 ,a very delicious dish is made by mixing a cup of rich cream sauce with the crab meat1 seasoning it well with salt and pepper1 and putting in the crab-shells2 cover with crumbs1 dot with butter1 and brown in the oven4 ,this is a nice thing to have for luncheon when there are visitors4 ,,creamed ,,chicken ,,or ,,turkey #b cups of cold chicken4 #a large cup of white or creamed sauce4 teaspoonful of chopped parsley4 ,salt and pepper4 ,pick the chicken or turkey off the bones and cut into small bits before you measure it4 ,heat it in the sauce till very hot1 but do not let it boil1 and add the seasoning3 about half a teaspoonful of salt1 and a tiny bit of cayenne1 or as much celery-salt in the place of the common kind4 ,put in a large buttered dish and serve1 or in small dishes1 either with crumbs on top or not4 ,,scalloped ,,eggs #f hard-boiled eggs4 #a cup cream or white sauce4 #a cup fine bread-crumbs4 ,salt and pepper4 ,cook the eggs twenty minutes1 and while they are cooking make the white sauce1 and butter one large or six small dishes4 ,peel the eggs and cut them into bits as large as the end of your finger4 ,put a layer of bread-crumbs on the bottom of the dish2 then a layer of egg2 then a sprinkling of salt1 pepper1 and bits of butter2 then a layer of white sauce4 ,then more crumbs1 egg1 and seasoning1 till the dish is full1 with crumbs on top4 ,put bits of butter over all1 and brown in the oven4 ,,eggs ,,in ,,double ,,cream ,this is a recipe ,margaret's ,pretty ,aunt got in ,paris1 and it is a very nice one4 ,have half a pint of very thick cream--the kind you use to whip2 the ,french call this double cream4 ,cook six eggs hard and cut them into bits4 ,butter a baking-dish1 or small dishes1 and put in a layer of egg1 then a layer of cream1 then a sprinkling of salt1 and one of paprika1 which is sweet red pepper4 ,put one thin layer of fine1 sifted crumbs on top with butter1 and brown in the oven4 ,or you can put the eggs and cream together and heat them1 and serve on thin pieces of buttered toast1 with one extra egg put through the sieve over the whole4 ,,creamed ,,eggs ,,on ,,toast ,make small pieces of nice toast and dip each one in white sauce4 ,boil hard four eggs1 and cut in even slices and cover the toast1 and then spread the rest of the white sauce over all in a thin layer4 ,,eggs ,,in ,,beds ,chop a cupful of nice cold meat1 and season with a little salt1 pepper1 and chopped parsley4 ,add enough stock or hot water just to wet it1 and cook till rather dry4 ,put this in buttered baking-dishes1 filling each half-full1 and on top of each gently slip from a cup one egg4 ,sprinkle over with salt and pepper1 and put in the oven till firm4 ,,cottage ,,pie ,this was a dish ,margaret used to make on washing-day and house-cleaning-day1 and such times when everybody was busy and no one wanted to stop and go to market to buy anything for luncheon4 ,put one ounce of butter into a saucepan1 and when melted add a tablespoonful of flour1 and when mixed add half a pint of stock and colour it with gravy browning4 ,have ready any cold meat which has been minced4 ,flavour it with salt1 pepper1 a teaspoonful of ,worcester sauce1 and a little chopped parsley and onion if liked4 ,put it all into the sauce and stir it well round4 ,if too thick1 add a little more stock4 ,turn it out into a pie-dish and cover it over with very soft-mashed potatoes1 and put in the oven to brown4 ,,minced ,,chicken #a cup of cold chicken1 cut in small1 even pieces4 cup of chicken stock4 #a teaspoonful of chopped parsley4 teaspoonful of salt4 ,a pinch of pepper4 #a oz4 of butter4 ,put the chicken stock--which is the water the chicken was cooked in--or good stock into the saucepan1 and mix in the chicken and seasoning1 and cook and stir till it is rather dry4 ,serve as it is1 or on squares of buttered toast4 ,you can make any cold meat into hash in this way1 having it different every time4 ,sometimes you can put in the chopped onion1 or a cup of hot peas4 ,,sardines ,,on ,,toast ,split the sardines1 take out back-bone1 and remove all skin2 put on each a little butter and pepper4 ,dish on squares of buttered toast1 and serve very hot4 ,,cheese ,,fondu ,this was a recipe her ,aunt put in ,margaret's book out of the one she had made at the cookery-school4 #a cup of fresh bread-crumbs4 #b cups of grated cheese4 #a cup of milk4 #a bit of soda as large as a pea4 teaspoonful of salt4 #a pinch of red pepper4 #a teaspoonful of butter4 #b eggs4 ,put the butter in a saucepan to heat while you beat the eggs light1 without separating them2 let these stand while you stir everything else into the pan1 beginning with the milk4 ,cook this five minutes1 stirring all the time1 and then put in the eggs and cook three minutes more4 ,put six pieces of toast on a hot plate1 and pour the whole over them1 and send at once to the table to be eaten very hot4 ,,welsh ,,rarebit ,cut one or two slices of bread half-inch thick1 and toast it on both sides and well butter it4 ,take half-pound of good ,cheddar cheese1 cut it up in very thin slices1 and put in a stewpan1 with two tablespoonfuls of thick cream1 a teaspoonful of mixed mustard1 and a little pepper4 ,stir all these over the fire till the mixture is like cream2 cut the toast in square pieces and place on a hot dish1 and pour the cheese mixture all over them1 and brown quickly with a red-hot salamander4 ,,plain ,,dressed ,,lobster ,lay the lobster out flat1 with the back up4 ,get a knife into the middle of the head and cut right down the middle of the lobster4 ,break the claws from the body and crack the shell1 also cut the body away from the head4 ,stick the head up in the middle of the dish2 place the two halves of the body round it1 and the claws each side4 ,decorate with parsley4 ,vinegar must be handed with it4 ,,veal ,,loaf #a lbs4 of veal and #b strips of bacon1 chopped together4 cup of bread-crumbs4 #a beaten egg4 teaspoonful of grated nutmeg4 teaspoonful of black pepper4 #a teaspoonfuls of salt4 ,bake three hours4 ,chop the meat all together2 then put everything in a dish and stir in the egg1 beaten without separating1 and mix very well4 ,press it into a bread-pan and put in the oven for three hours by the clock4 ,every half-hour pour over it a tablespoonful hot water and butter mixed4 ,you can put a tablespoonful of butter into a cup of water1 and keep it on the back of the stove ready all the time4 ,after the meat has baked two hours1 put a piece of heavy brown paper over the top1 and keep it there till the meat is done1 or it may get too brown4 ,this is to slice cold2 it is very nice for a picnic4 ,,pressed ,,chicken ,this was one of the things ,margaret liked to make for ,sunday-night supper4 ,have a good-sized chicken cut up4 ,put it in a saucepan and cover with cold water1 and cook very slowly and gently1 till the meat falls off the bones4 ,when it begins to grow tender1 put in a half-teaspoonful of salt4 ,take it out1 and cut it up in nice1 even pieces1 and put all the bones back into the saucepan1 and let them cook till there is only about a pint and half of broth4 ,add a little more salt1 and a sprinkling of pepper1 and strain this through a jelly bag4 ,mix it with the chicken1 and put them both into a mould1 and when cold put it on ice over night4 ,after it has stood for an hour1 put a weight on it1 to make it firm4 ,slice with a very sharp knife1 and put on a dish with parsley all round4 ,this is a nice luncheon dish for a summer day1 as well as a supper dish4 ,when you have bits of cold meat which you cannot slice1 and yet which you wish to serve in some nice way1 make this recipe1 which sounds difficult1 but is really easy and very nice3 ,,meat ,,souffl #a cup of white sauce4 #a cup of chopped meat4 #b eggs4 ,teaspoonful of chopped parsley4 ,half a teaspoonful of minced onion4 ,put the parsley and onion in the meat1 and mix with the white sauce4 ,beat the yolks of the eggs and stir in1 and cook one minute1 and then cool4 ,beat the whites of the eggs and fold in1 and bake half an hour1 or a little more in a deep1 buttered baking-dish4 ,you must serve this immediately1 or it will fall4 ,,lunch ,,roll ,half a pound of beefsteak1 all lean2 half a pound of cooked ham1 quite lean2 both to be passed through the mincing-machine2 half a pound of bread-crumbs1 two sprigs of mace1 half a nutmeg1 pepper and salt to taste2 two eggs1 the yolks and whites well beaten2 two hard-boiled eggs4 ,mix all together and make in the shape of a sausage4 ,tie very tightly in a cloth and boil for two hours4 ,glaze it and serve cold4 ,the ham usually makes it salt enough1 and cayenne is a great improvement4 ,,hash ,remove all fat and sinews from the meat1 and cut it into neat pieces and leave these to marinate4,a ,take a wineglassful of stock1 half a wineglassful of white wine1 a dessertspoonful of lemon juice or vinegar1 a teaspoonful of ,harvey's or ,worcester sauce1 a teaspoonful of finely chopped parsley1 and a finely chopped onion4 ,leave the meat in this for two or three hours1 then make the following sauce3 ,for each half-pound of meat used1 peel and mince a small onion1 and a mushroom if at hand1 and fry these lightly in half an ounce of butter or dripping4 ,next sprinkle in half an ounce of flour4 ,then gradually add half-pint of stock1 using the marinate also4 ,allow to cool a little4 ,lay in the meat and let it stand by the fire until quite hot1 but not to boil4 ,a ,to soak up the flavour4 ,some of the things ,margaret made for breakfast she made for lunch or supper1 too1 such as scalloped eggs and omelettes4 ,she had some vegetables besides1 such as-- ,,baked ,,tomatoes #f large tomatoes4 #a cup of bread-crumbs4 teaspoonful of salt4 #a tablespoonful of butter4 #a slice of onion4 ,put the butter in the frying-pan1 and when it bubbles put in the bread-crumbs1 the salt1 and onion1 with a dusting of pepper1 and stir till the crumbs are a little brown and the onion is all cooked2 then take out the onion and throw it away4 ,wipe the tomatoes with a clean wet cloth1 and cut out the stem and a round hole or little well in the middle2 fill this with the crumbs1 piling them up well on top2 put them in a baking-dish and stand them in a hot oven2 mix a cup of hot water with a tablespoonful of butter1 and every little while take out the baking-dish and wet the tomatoes on top4 ,cook them about half an hour1 or till the skins get wrinkled all over4 ,serve them in the dish they are cooked in1 if you like1 or put each one on a small plate2 pour some of the juice in the baking-dish over it1 and stick a sprig of parsley in the top4 ,,stuffed ,,potatoes ,wash six large potatoes1 and scrub them with a little brush till they are a nice clean light brown1 and bake them for half an hour in a hot oven2 or1 if they are quite large1 bake them till they are soft and puffy4 ,cut off one end from each and take out the inside with a teaspoon1 holding the potato in a towel as you do so1 for it will be very hot4 ,mix well this potato with two tablespoonfuls of rich milk or cream1 a half-teaspoonful of salt and just as much butter1 and put this back into the shells4 ,stand the potatoes side by side in a pan close together1 the open ends up1 till they are browned4 ,,pastry ,,for ,,pork ,,pies #f ozs4 of lard to #a lb4 of flour4 ,pinch of salt4 #a pint of boiling milk4 ,six pounds of flour generally makes seven pies4 ,put the flour into a deep pan1 rub in the lard till not a bit is left1 add the salt4 ,make a hole in the centre of flour1 take the boiling milk1 pour with the left hand and stir with a large wooden spoon with the right hand4 ,work all together into a stiff paste4 ,it may want a little more milk1 so it is best to have more ready4 ,when all the flour is well worked in1 knead it for twenty minutes 7near the fire71 it should then be quite smooth4 ,cover over to keep warm1 but not too near the fire1 and in an hour's time it will be ready for use4 ,,french ,,dressing #c tablespoonfuls of oil4 tablespoonful of lemon juice or vinegar4 teaspoonful of salt4 #c shakes of pepper4 ,stir together till all is well mixed4 ,many people prefer this dressing without pepper and with a saltspoonful of sugar in its place2 you can try it both ways4 ,,tomato ,,and ,,lettuce ,,salad ,peel four tomatoes2 you can do this most easily by pouring boiling water over them and skinning them when they wrinkle1 but you must drain off all the water afterward1 and let them get firm in the refrigerator2 wash the lettuce and gently pat it dry with a clean cloth2 slice the tomatoes thin1 pour off the juice1 and arrange four slices on each plate of lettuce1 or mix them together in the large bowl1 and pour the dressing over4 ,,egg ,,salad ,cut up six hard-boiled eggs into quarters1 lay them on lettuce1 and pour the dressing over4 ,,ham ,,mousse ,whip two gills of cream stiffly1 and stir into this one gill of liquid aspic and half-pound of cold cooked minced ham1 and just enough cochineal to make it all a very delicate pink4 ,whip this together for two or three minutes1 pack it into a tall slender mould1 and set it on ice for two or three hours4 ,,cauliflower ,,salad ,take cold boiled cauliflower and pick it up into nice pieces2 pour the dressing over1 and put on the ice till you need it4 ,,pork-,,pie ,,meat ,one pound of pork meat and about three ounces of pork fat4 ,cut this up into small squares4 ,flavour this with a quarter-ounce of salt and a quarter-ounce of pepper4 ,put this into your pie-crust and bake for three hours4 ,the paste must be brushed over with egg1 so that it looks yellow when it is cooked4 ,be careful it does not burn4 ,have some stock made from pork bones which has been flavoured with about one ounce of whole mixed spice and pepper and salt4 ,when the pie is warm1 cut a small hole in the top and pour into it as much of the stock as the pie will hold4 ,when cold it will have jelly inside it4 ,,hash 7,,ordinary7 ,cut up into slices any cold meat1 removing all fat and sinews4 ,put in a saucepan an ounce of butter and a tablespoonful of flour4 ,mix together when hot1 and add a pint of stock2 colour it with browning1 and add salt and pepper to taste and a teaspoonful of ,worcester sauce4 ,,brawn ,to a pig's head weighing six pounds1 add one and a half pounds of lean beef1 two tablespoonfuls of salt1 half a teaspoonful of pepper1 three pounded cloves1 and half a blade of mace4 ,boil the beef and head three hours4 ,take away all the bones1 chop the meat up1 add the seasoning and some of the liquor it is boiled in1 to make it moist1 and put it in a mould and turn out when cold4 ,,mayonnaise ,yolk of #a egg4 cup of olive-oil4 #a tablespoonful of lemon juice or vinegar4 teaspoonful of salt4 ,pinch of red pepper4 ,put the yolk of the egg into a very cold bowl2 it is better to put the bowl1 the egg1 the oil1 and the beater all on the ice a half-hour before you need them1 for then the mayonnaise comes quicker4 ,beat the egg till the yolk is very light indeed2 then let some one else begin to put in the oil1 one drop at a time1 till the mayonnaise becomes so thick it is difficult to beat2 then put in a drop or two of lemon or vinegar1 and this will thin it so that you can use the oil again2 keep on doing this till you have nearly a cup of the dressing4 ,if you need more oil than the recipe calls for1 use it1 and towards the last add two or three drops at a time4 ,when you have enough1 and it is stiff enough1 put in the pepper and salt and it is done4 ,never use mustard except with lobster1 as this will spoil the taste4 ,some salads1 especially vegetable1 need very thick mayonnaise1 and then it is better to make it with lemon juice1 while one to use with meats may be thinner1 and then the vinegar will do2 the lemon juice makes it thick4 ,always taste it before using it1 to see if it is just right1 and1 if not1 put in more salt1 or whatever it needs4 ,you will soon learn4 ,most people think mayonnaise is very difficult to make1 but1 really1 it is as easy as baking potatoes1 after you have once learned how4 ,every salad given before is just as nice with mayonnaise as with ,french dressing1 and you can try each one both ways2 then there are these1 which are better with mayonnaise3 ,,chicken ,,salad #a cup of chicken1 cut in large bits4 cup of celery1 cut up and then dried4 #b hard-boiled eggs1 cut into good-sized pieces4 #f olives1 stoned and cut up4 cup of mayonnaise4 ,mix all very lightly together1 as stirring will make the salad messy2 put on lettuce4 ,,lobster ,,salad #a cup of lobster1 cut in large bits4 #b hard-boiled eggs1 cut in pieces4 teaspoonful of dry mustard1 stirred in4 cup of mayonnaise4 ,mix and put on lettuce4 ,,celery ,,salad #b heads of celery4 #c hard-boiled eggs 7or else #a cup of ,english walnuts74 cup of very stiff mayonnaise4 ,wash1 wipe1 and cut the celery into pieces as large as the first joint of your little finger1 and then rub it in a clean towel till it is as dry as can be4 ,cut up the eggs1 sprinkle all with salt1 and add the mayonnaise and lay on lettuce4 ,or mix the celery and the walnuts and mayonnaise2 either salad is nice4 ,,scotch ,,woodcock ,cut one or two slices of bread half an inch thick1 toast it and butter it well4 ,spread over it some anchovy paste and cut into as many pieces as you require4 ,have a saucepan ready and one egg for each person2 just break the yolks and half an ounce of butter to each egg4 ,put salt and pepper into it1 put it on the fire and stir till it becomes thick1 then add one tablespoonful of cream4 ,put the buttered eggs on the top of the anchovy toast and serve very hot4 ,the buttered egg must not be too thick4 ,,shrimp ,,toast ,mix in a stewpan the yolks of two eggs1 a tablespoonful cream1 one teaspoonful anchovy sauce4 ,soak in this a thick round of buttered toast4 ,peel some shrimps and place on the toast and serve very hot4 ,,to ,,pickle ,,beef ,,or ,,tongue ,put into a large saucepan four quarts of cold water1 two pounds common salt1 two ounces of saltpetre1 half-pound brown pickling sugar1 a few peppercorns1 four bay-leaves1 six cloves4 ,let it all boil up well2 then skim4 ,when cold pour into an earthenware pan2 then put in the meat and turn it every day for ten or fourteen days4 ,,tongue ,,toast ,grate finely the remains of a tongue1 and mix it with the yolk of an egg1 a tablespoonful of cream1 finely chopped parsley1 pepper1 and a little salt4 ,make it very hot1 but not boiling1 and pour it on to fingers of well-buttered toast4 ,grated ham can also be prepared exactly the same1 with a little fine chopped onion if liked4 ,,cheese ,,straws ,one ounce grated cheese1 one ounce butter1 slightly over one ounce of flour1 a little pepper and salt4 ,put all into a basin and work into a stiff paste2 then roll out and cut them evenly with a knife in lengths4 ,place on a baking-sheet1 a little distance apart1 and bake in a warm oven about ten minutes1 but they must be watched1 so as not to get too brown4 ,they should be a pale straw colour4 ,,potato ,,salad #c cold boiled potatoes4 #c hard-boiled eggs4 cup of ,english walnuts4 #ab olives4 ,break up the walnuts1 saving a dozen halves unbroken4 ,cut the potatoes and eggs into bits of even size1 as large as the tip of your finger2 stone the olives and cut them up1 too2 mix them together in a bowl1 but do not stir them much1 or you will break the potatoes2 sprinkle well with ,french dressing1 and put on the ice2 when it is lunch or supper time1 mix quickly1 only once1 with stiff mayonnaise1 and put on lettuce4 ,this is a delicious salad to have with cold meats4 ,margaret's mother liked to have gingerbread for lunch often1 so those things came next in the cookery-book4 ,,gingerbread #a cup of sugar4 #a egg4 #a teaspoonful of soda4 #a teaspoonful of ginger4 #a tablespoonful of melted butter4 cup of milk4 #b cups of flour4 ,beat the eggs without separating1 but very light2 put the soda into the sugar1 put them in the milk1 with the ginger and butter1 then one cup of flour--measure in a medium-sized cup and only level full--then the egg1 and last the rest of the flour4 ,bake in a buttered biscuit-tin4 ,for a change1 sometimes add a teaspoonful of cloves and cinnamon1 mixed1 to this1 and a cup of chopped raisins put in the flour1 or a cup of chopped almonds4 ,,soft ,,gingerbread1 ,,to ,,be ,,eaten ,,hot #a cup sugar4 cup boiling water4 cup melted butter4 #a cups flour4 teaspoonful soda4 #a teaspoonful ginger4 teaspoonful salt4 ,put the soda in the sugar and beat it well in a good-sized bowl2 then put in the melted butter1 ginger1 salt1 and flour1 and beat again2 and add last the water1 very hot indeed4 ,have a buttered tin ready1 and put it at once in the oven2 when half-baked1 it is well to put a piece of paper over it1 as all gingerbread burns easily4 ,you can add cloves and cinnamon to this recipe1 and sometimes you can make it and serve it hot as a pudding1 with a sauce of sugar and water1 thickened and flavoured4 ,,ginger ,,buns cup butter4 #a cup sugar4 cup brown sugar4 #a teaspoonful ginger4 #a tablespoonful mixed cinnamon and cloves4 #a teaspoonful soda1 dissolved in a tablespoonful of water4 ,flour enough to make it so stiff you cannot stir it with a spoon4 ,melt the sugar and butter together on the stove1 and then take the saucepan off and add the rest of the things in the recipe1 and turn the dough out on a floured board and roll it very thin1 and cut in circles with a biscuit-cutter4 ,put a little flour on the bottom of four shallow pans1 lift the buns with the cake-turner and lay them in1 and put them in the oven4 ,they will bake very quickly1 so you must watch them4 ,when you want these to be extra nice1 put a teaspoonful of mixed cinnamon and cloves in them and sprinkle the tops with sugar4 ,,grandmother',s ,,sugar ,,buns #a cup of butter4 #b cups of sugar4 #b eggs4 #a cup of milk4 #b teaspoonfuls of baking-powder4 teaspoonful of vanilla4 ,flour enough to roll out easily4 ,rub the butter and sugar to a cream2 put in the milk1 then the eggs beaten together lightly1 then two cups of flour1 into which you have sifted the baking-powder2 then the vanilla4 ,take a bit of this and put it on the floured board and see if it 8rolls out easily10 and1 if it does not1 but is soft and sticky1 put in a handful more of flour4 ,these buns must not be any stiffer than you can help1 or they will not be good1 so try not to use any more flour than you are obliged to4 ,,tea #a teaspoonful of black tea for each person4 #a teaspoonful for the pot4 ,boiling water4 ,fill the kettle half-full of fresh1 cold water1 because you cannot make good tea with water which has been once heated4 ,when it is very hot1 fill the teapot and put it where it will keep warm4 ,when the water boils very hard1 empty out the teapot1 put in the tea1 and pour on it the boiling water2 do not stand it on the stove1 as too many people do1 but send it right to the table2 it will be ready as soon as it is time to pour out--about three minutes4 ,if you are making tea for only one person1 you will need two teaspoonfuls of tea1 as you will see by the recipe1 and two small cups of water will be enough4 ,if for more1 put in a teaspoonful for each person1 and one cup of water more4 ,,ginger ,,beer #d gallons water4 #d lbs4 lump sugar4 #d oz4 ginger4 #c oz4 cream of tartar4 #d lemons4 ,bruise the ginger and slice the lemons2 take out the pips1 then put all the ingredients into a pan and pour over the boiling water4 ,let it stand until it is luke-warm1 then add one tablespoonful of fresh barm put on a piece of toasted bread to remain on the top4 ,if this is done at night it will be ready to bottle next morning4 ,,lemonade ,slice up six lemons and pour over them three quarts of boiling water and enough sugar to taste4 ,can be used when cold4 ,,chocolate #b cups of boiling water4 #b cups of boiling milk4 #d teaspoonfuls of grated chocolate4 #d teaspoonfuls of sugar4 ,scrape the chocolate off the bar1 mix it with the boiling water1 and stir till it dissolves2 mix the milk and sugar in them and boil for one minute4 ,if you wish to have it nicer1 put a small teaspoonful of vanilla in the chocolate-pot1 and pour the hot chocolate in on it when it is done1 and have a little bowl of whipped cream to send to the table with it1 so that one spoonful may be put on top of each cup4 ,,cocoa #f teaspoonfuls of cocoa4 #a cups of boiling water4 #a cups of boiling milk4 #a tablespoonful of powdered sugar4 ,put the cocoa into the boiling water and stir till it dissolves1 then put in the boiling milk and boil hard two minutes1 stirring it all the time3 take from the fire and put in the sugar and stir again4 ,if you like it quite sweet1 you may have to use more sugar4 ,,part ,,iii ,,dinner ,,and ,,tea ,,dishes ,,sauces ,,and ,,sweets ,at first1 of course1 ,margaret could not get dinner all alone2 indeed1 it took her almost a year to learn how to cook everything needed--soup1 vegetables1 meat1 salad1 and sweets2 but at first she helped the cook1 and each day she cooked something4 ,then she began to arrange very easy dinners when cook was out1 such as cream soup1 beefsteak or veal cutlets1 with potatoes and one vegetable1 and a plain lettuce salad1 with a cold sweet made in the morning4 ,the first time she really did every single thing alone1 ,margaret's father gave her half a crown2 he said it was a 8tip0 for the best dinner he ever ate4 ,,soups ,,stock ,,for ,,ordinary ,,soup ,put all the bones you have left from any joints1 break them up small and put in a large saucepan and fill with cold water till the bones are covered4 ,put in an onion1 carrot1 and a small stick of celery4 ,boil all down till the bones become quite clean4 ,pour off into a basin1 and when wanted remove the fat from the top and flavour it with what vegetable you want your soup made of1 such as celery1 or pea4 ,,vegetable ,,marrow ,,soup ,peel and cut in quarters a small marrow and remove the seeds4 ,melt an ounce of butter in a stewpan and put in the marrow with a little pepper and salt1 a lump of sugar1 and a grate of nutmeg4 ,toss it over fire for a few minutes1 and moisten with as much white stock as will cover it4 ,let it stew gently till tender1 and then pass through a fine hair-sieve4 ,put then with it as much boiling stock as will make it the thickness of cream4 ,add half a pint of cream and season with pepper and salt4 ,put over the fire till very hot4 ,tomato soup is made the same way4 ,,cream ,,of ,,potato ,this is one of the best and most delicate soups4 #e freshly boiled potatoes4 #a slice of onion4 #a quart of stock4 #a small teaspoonful of salt4 #a teaspoonful of chopped parsley4 ,boil the onion and salt in the stock4 ,it requires no thickening1 as if the potatoes are passed through a sieve and added to the stock they will make it thick enough4 ,add the parsley after the soup is in the tureen1 as it will turn brown if put in too soon4 ,the yolk of an egg1 beaten1 can be added1 if required1 to make the soup richer4 ,,cream ,,of ,,spinach #a pint of cold cooked spinach4 #a quart of stock4 ,heat the spinach1 using a little of the quart of stock with it1 and press through the sieve2 thicken the rest of the stock and the seasoning1 and strain again4 ,it is better to use cayenne pepper instead of black with spinach4 ,,cream ,,of ,,tomato ,,soup1 ,,called ,,tomato ,,bisque #f large tomatoes1 cut up4 #b slices onion4 #b sprigs parsley4 #a teaspoonful sugar4 teaspoonful salt4 #a quart stock4 #a tablespoonful butter4 #a tablespoonful flour4 ,cook the tomatoes with the onion1 parsley1 sugar1 and salt for twenty minutes1 with a little of the stock4 ,make the stock and flour and butter into white sauce as usual2 strain the tomato1 mix the two1 and strain through a sieve4 ,sometimes add a stalk of celery to the other seasoning as it cooks1 and a little cream before serving4 ,,oyster ,,soup #a pint oysters4 #a quart rich stock4 teaspoonful salt4 ,drain off the oyster juice1 add the stock1 boil it for one minute1 and skim it well4 ,then drop in the oysters and cook one minute1 or till the edges begin to curl1 and it is done4 ,this soup is not thickened at all2 but if you like you may add two tablespoonfuls of cream4 ,,meat ,,soups ,you can make meat soup1 or stock1 out of almost any kind of meat1 cooked or raw1 with bones or without4 ,many cooks never buy fresh meat for it1 and others think they must always have it4 ,it is best to learn both ways4 ,,plain ,,meat ,,soup #e lbs4 of shin of beef4 #e quarts of water4 #a small tablespoonful of salt4 #a head of celery1 cut up4 #a onion4 #a carrot4 #a turnip4 #a sprig of parsley4 #b bay-leaves4 #f whole cloves4 ,cut the meat off the bone4 ,put the bone in a clean saucepan first1 and then the meat on top1 and pour in the water2 cover1 and let this stand on the back of the stove an hour1 then draw it forward and let it cook4 ,this will bring scum on the water in half an hour1 and you must carefully pour in a cup of cold water and skim off everything which rises to the top4 ,cover the saucepan tightly1 and cook very slowly indeed for four hours2 then put in the cut-up vegetables and cook one hour more1 always just simmering1 not boiling hard4 ,then it is done1 and you can put in the salt1 and strain the soup first through a heavy wire sieve1 and then through a flannel bag1 and set it away to get cold1 and you will have a strong1 clear1 delicious stock1 which you can put many things in to have variety4 ,,clear ,,vegetable ,,soup ,slice one carrot1 one turnip1 and one potato1 and cut them either into small1 even strips1 or into tiny cubes1 or take a vegetable cutter and cut out fancy shapes4 ,simmer them about twenty minutes in a little water4 ,meanwhile1 take two pints of soup stock and heat it4 ,sprinkle a little salt over the vegetables and drain them2 put them in the soup-tureen and pour the hot soup over4 ,,split ,,pea ,,soup #a pint of split peas4 #a quarts of boiling water4 #a quart of soup stock4 #a small teaspoonful of salt4 #c shakes of pepper4 ,wash the peas in cold water and throw away those which float1 as they are bad4 ,soak them overnight1 and in the morning pour away the water on them and cover them with a quart of the boiling water in the recipe1 and cook an hour and a half4 ,put in the rest of the water and the stock1 and press the whole through a sieve1 and1 after washing and wiping the saucepan1 put the soup back to heat1 adding the salt and pepper4 ,,tomato ,,soup #a tin tomatoes1 or #a quart of fresh stewed ones4 #a pint of stock4 #a tablespoonful of butter4 #b tablespoonfuls of flour4 #a teaspoonful of sugar4 #a small onion1 cut up4 #a sprig of parsley4 #a bay-leaf4 #a small teaspoonful of salt4 #c shakes of pepper4 ,put the tomatoes into a saucepan with the parsley1 onion1 bay-leaf1 and stock1 and cook fifteen minutes1 and then strain through a sieve4 ,wash the saucepan and put the tomatoes back in it1 and put on to boil again2 melt the butter1 rub smooth with the flour1 and put into the soup while it boils1 and stir till it is perfectly smooth4 ,then add the sugar1 salt and pepper1 and soda1 and strain into the hot tureen4 ,serve crotons with this soup4 ,they are made by cutting tiny little squares of bread and fried in a little butter till they become crisp4 ,,chicken ,,or ,,turkey ,,soup ,break up the bones and cover with cold water2 add a slice of onion1 a bay-leaf1 and a sprig of parsley1 and cook all day1 adding water when necessary1 and skimming4 ,cool1 take off the grease1 heat again1 and strain4 ,serve with small1 even squares of chicken meat in it1 or a little cooked rice and salt4 ,many people like a small pinch of cinnamon in turkey soup4 ,,vegetables ,,mashed ,,potatoes #f large potatoes4 cup hot milk4 ,butter the size of a walnut4 #c teaspoonfuls salt4 #c shakes of pepper4 ,peel and boil the potatoes till tender2 then turn off the water and stand them on the back of the stove with a cover half over them1 where they will keep hot while they get dry and floury1 but do not let them burn2 shake the saucepan every little while4 ,heat the milk with the butter1 salt1 and pepper in it2 mash the potatoes well1 either with the wooden potato-masher or with a wire one1 and put in the milk little by little4 ,when they are all free from lumps1 pile them lightly in the vegetable-dish as they are4 ,do not smooth them over the top4 ,,beets ,wash the beets but do not peel them4 ,boil them gently for three-quarters of an hour1 or till they can be pierced easily with a straw4 ,then skin them and slice in a hot dish1 dusting each layer with a little salt1 pepper1 and melted butter4 ,those which are left over may have a little vinegar poured over them1 to make them into pickles for luncheon4 ,once ,margaret made something very nice by a recipe her ,aunt put in her book4 ,it was called-- ,,stuffed ,,beets #a tin ,french peas4 #f medium-sized beets4 ,boil the beets as before and skin them1 but leave them whole4 ,heat the peas after the juice has been turned off1 and season them with salt and pepper4 ,cut off the stem end of each beet so that it will stand steadily1 and scoop a round place in the other end2 sprinkle each beet with salt and pepper1 and put a tiny bit of butter down in this little well1 and then fill it high with the peas it will hold4 ,,peas ,shell them and drop them into a saucepan of boiling water1 into which you have put a teaspoonful of salt and a pinch of soda4 ,boil them till they are tender1 from fifteen minutes1 if they are fresh from the garden1 to half an hour or more1 if they have stood in the grocer's a day or two4 ,when they are done they will have little dents in their sides1 and you can easily mash two or three with a fork on a plate4 ,then drain off the water1 put in three shakes of pepper1 more salt if they do not taste just right1 and a piece of butter the size of a walnut1 and shake them till the butter melts2 serve in a hot covered dish4 ,,french ,,beans ,pull off the strings and cut off the ends2 hold three or four beans in your hand and cut them into long1 very narrow strips1 not into square pieces4 ,then cook them exactly as you did the peas4 ,,stewed ,,tomatoes #f large tomatoes4 #a teaspoonful of salt4 #a teaspoonful of sugar4 #c shakes of pepper4 ,butter as large as a walnut4 ,peel and cut the tomatoes up small1 saving the juice2 put together in a saucepan with the seasoning4 ,simmer twenty minutes1 stirring till it is smooth1 and last put in half a cup of bread-crumbs4 ,serve in a hot1 covered dish4 ,,asparagus ,untie the bunch1 scrape the stalks clean1 and put it in cold water for half an hour4 ,tie the bunch again1 and cut enough off the white ends to make all the pieces of the same length4 ,stand them in boiling water in a saucepan1 and cook gently for about twenty minutes4 ,lay on a dish1 on squares of buttered toast4 ,,onions ,peel off the outside skin and cook them in boiling1 salted water till they are tender2 drain them1 put them in a baking-dish1 and pour over them a tablespoonful of melted butter1 three shakes of pepper1 and a sprinkling of salt1 and put in the oven and brown a very little4 ,or1 cover them with a cup of white sauce instead of the melted butter1 and sprinkle with salt and pepper1 but do not put in the oven4 ,,fried ,,potatoes ,wash and peel sufficient potatoes1 then chop them fine1 and put them into cold water4 ,put some bacon dripping into an iron frying-pan1 and when very hot turn the potatoes into it 7previously dried by pressing in a clean cloth74 ,add salt and pepper4 ,cook until soft2 then draw the pan to a hotter part of the stove and brown4 ,serve very hot4 ,,carrot ,,croquettes ,wash and scrape a sufficient number of carrots2 stew them until very soft1 drain and mash and season with salt1 pepper1 and butter2 then bind together with the yolk of an egg4 ,when cool enough to handle1 shape into balls1 dredge with brown bread-crumbs1 and fry in deep fat till brown4 ,serve up with parsley4 ,,macaroni #f long pieces of macaroni4 #a cup of white sauce4 pound of cheese4 ,pepper and salt4 ,break up the macaroni into small pieces1 and boil fifteen minutes in salted water1 shaking the saucepan often4 ,pour off the water4 ,butter a dish1 put in a layer of macaroni1 a good sprinkle of salt1 then a very little white sauce1 and a layer of grated cheese1 sprinkled over with a tiny dusting of pepper2 only use a tiny bit4 ,then cover with a thin layer of white sauce1 and so on till the dish is full1 with the last layer of white sauce covered with an extra thick one of the cheese4 ,bake till brown4 ,margaret's mother got this recipe in ,paris1 and she thought it a very nice one4 ,after the soup1 meat1 and vegetables at dinner came the salad2 for this ,margaret almost always had lettuce1 with ,french dressing1 as mayonnaise seemed too heavy for dinner4 ,sometimes she had nice watercress2 very occasionally she had celery with mayonnaise4 ,,sweets ,,blancmange #a pint of milk4 #b heaping tablespoonfuls of cornflour4 #c tablespoonfuls of sugar4 ,whites of three eggs4 teaspoonful of vanilla4 ,beat the whites of the eggs very stiff4 ,mix the cornflour with half a cup of the milk1 and stir it till it melts4 ,mix the rest of the milk and the sugar1 and put them on the fire in the double saucepan4 ,when it bubbles1 stir up the cornflour and milk well1 and stir them in and cook and stir till it gets as thick as oatmeal2 then turn in the eggs and stir them lightly1 and cook for a minute more4 ,take it off the stove1 mix in the vanilla1 and put in a mould to cool4 ,when dinner is ready1 turn it out on a dish and put small bits of red jelly round it1 or pieces of preserved ginger1 or a pretty circle of preserved peaches1 or preserved pineapple4 ,have a pitcher of cream to pass with it1 or have a nice bowl of whipped cream4 ,if you have a ring-mould1 let it harden in that1 and have the whipped cream piled in the centre after it is on the dish1 and put the jelly or preserves round last4 ,,chocolate ,,blancmange ,use the same recipe as before1 but put in one more tablespoonful of sugar4 ,then shave thin two squares of chocolate1 and stand on the fire till it melts1 and stir it in very thoroughly before you put in the eggs4 ,instead of pouring this into one large mould1 put it in egg-cups to harden2 turn these out carefully1 each on a separate plate1 and put a spoonful of whipped cream by each one4 ,,baked ,,custard #b cups of milk4 ,yolks of two eggs4 #b tablespoonfuls of sugar4 ,a little nutmeg4 ,beat the eggs till they are light2 mix the milk and sugar till the sugar melts2 put the two together1 and pour into a nice baking-dish1 or into small cups1 and dust the nutmeg over the tops4 ,bake till the top is brown1 and till when you put a knife-blade into the custard it comes out clean4 ,,cocoanut ,,custard ,add a cup of cocoanut to the above recipe and bake it in one dish1 stirring it up two or three times from the bottom1 but1 after it begins to brown1 leaving it alone to finish4 ,do not put any nutmeg on it4 ,,tapioca ,,pudding #b tablespoonfuls of tapioca4 ,yolks of two eggs4 cup of sugar4 #a quart of milk4 ,put the tapioca into a small half-cup of water and let it stand one hour4 ,then drain it and put it in the milk in the double saucepan1 and cook and stir it till the tapioca looks clear1 like glass4 ,beat the eggs and mix the sugar with them1 and beat again till both are light1 and put them with the milk and tapioca and cook three minutes1 stirring all the time4 ,then take it off the fire and add a saltspoonful of salt and a half-teaspoonful of vanilla1 and let it get perfectly cold4 ,,floating ,,island #a pint of milk4 #c eggs4 cup of sugar4 ,put the milk on the stove to heat in a good-sized pan4 ,beat the whites of the eggs very stiff1 and as soon as the milk scalds--that is1 gets a little wrinkled on top--drop spoonfuls of the egg on to it in little islands2 let them stand there to cook just one minute1 and then with the skimmer take them off and lay them on a plate4 ,put the milk where it will keep hot1 but not boil1 while you beat the yolks of the eggs stiff1 mixing in the sugar and beating that1 too4 ,pour the milk into the bowl of egg1 a little at a time1 beating all the while1 and then put it in the double boiler and cook till it is as thick as cream4 ,take it off the fire1 stir in a saltspoonful of salt and half a teaspoonful of vanilla1 and set it away to cool4 ,when it is dinner-time1 strain the custard into a pretty dish and slip the whites off on top1 one by one4 ,if you like1 you can dot them over with very tiny specks of red jelly4 ,,cake ,,and ,,custard ,make a plain boiled custard1 just as before1 with-- #a pint of milk4 ,yolks of three eggs4 cup of sugar4 #a saltspoonful of salt4 teaspoonful of vanilla4 ,beat the eggs and sugar1 add the hot milk1 and cook till creamy2 put in the salt and vanilla1 and cool4 ,then cut stale cake into strips1 or split ladyfingers into halves1 and spread with jam4 ,put them on the sides and bottom of a flat glass dish1 and gently pour the custard over4 ,,apple ,,charlotte ,peel1 core1 and slice six apples4 ,butter a baking-dish and sprinkle the inside all over with fine bread-crumbs4 ,then take six very thin slices of buttered bread and line the sides and bottom of the dish4 ,put a layer of apples an inch thick1 a thin layer of brown sugar1 six small pieces of butter1 and a dusting of cinnamon1 another layer of crumbs1 another of apples and sugar1 and so on till the dish is full1 with crumbs and butter on top1 and three tablespoonfuls of sugar poured over4 ,bake this one hour4 ,,lemon ,,pudding #a cup of sugar4 #d eggs4 #b lemons4 #a pint of milk4 #a tablespoonful of granulated sugar4 #b tablespoonfuls of cornflour4 #a pinch of salt4 ,wet the cornflour with half a cup of the milk1 and heat what is left4 ,stir up the cornflour well1 and when the milk is hot put it in and stir2 then boil five minutes1 stirring all the time4 ,melt the butter1 and put that in with a pinch of salt1 and cool it4 ,beat the yolks of the eggs1 and add the sugar1 the juice of both lemons1 and the grated rind of one1 pour into the milk1 and stir well2 put in a buttered baking-dish and bake till slightly brown4 ,take it out of the oven2 beat the whites of two of the eggs with a tablespoonful of granulated sugar1 and pile lightly on top1 and put in the oven again till it is just brown4 ,this is a very nice recipe4 ,,rice ,,pudding ,,with ,,raisins #a quart of milk4 #b tablespoonfuls of rice4 cup of sugar4 cup of seeded raisins4 ,wash the rice and the raisins and stir everything together till the sugar dissolves2 then put it in a baking-dish in the oven4 ,every little while open the door and see if a light brown crust is forming on top1 and1 if it is1 stir the pudding all up from the bottom and push down the crust4 ,keep on doing this till the rice swells and makes the milk all thick and creamy1 which it will after about an hour4 ,then let the pudding cook1 and when it is a nice deep brown take it out and let it get very cold4 ,,bread ,,pudding #b cups of milk4 #a cup of soft bread-crumbs4 #a tablespoonful of sugar4 #b egg yolks4 #a egg white4 teaspoonful of vanilla4 #a saltspoonful of salt4 ,crumb the bread evenly and soak in the milk till soft4 ,beat it till smooth1 and put in the beaten yolks of the eggs1 the sugar1 vanilla1 and salt1 and last the beaten white of the egg4 ,put it in a buttered pudding-dish1 and stand this in a pan of hot water in the oven for fifteen minutes4 ,take it out and spread its top with jam1 and cover with the beaten white of the other egg1 with one tablespoonful of granulated sugar put in it1 and brown in the oven4 ,you can eat this as it is1 or with cream1 and you may serve it either hot or cold4 ,sometimes you can put a cup of washed raisins into the bread-crumbs and milk1 and mix in the other things2 sometimes you can put in a cup of chopped almonds1 or a little preserved ginger4 ,marmalade is especially nice on bread pudding4 ,,orange ,,pudding ,make just like ,lemon ,pudding1 but use three oranges instead of two lemons4 ,,cabinet ,,pudding #a pint of milk4 ,yolks of #c eggs4 #c tablespoonfuls of sugar4 #a saltspoonful of salt4 ,beat the eggs1 add the sugar1 and stir them into the milk1 which must be very hot1 but not boiling2 stir till it thickens1 and then take it from the fire4 ,put a layer of washed raisins in the bottom of a mould1 then a layer of slices of stale cake or ,savoy biscuits2 then more raisins round the edge of the mould1 and more cake1 till the mould is full4 ,pour the custard over very slowly1 so the cake will soak well1 and bake in a pan of water in the oven for an hour4 ,this pudding is to be eaten hot1 with any sauce you like1 such as ,foamy ,sauce4 ,cut-up figs are nice to use with the raisins1 and chopped nuts are a delicious addition1 dropped between the layers of cake4 ,,cottage ,,pudding #a egg4 #a cup sugar4 cup milk4 #a teaspoonfuls baking-powder4 ,beat the yolk of the egg light1 add the sugar slowly1 and beat more1 then put in the milk1 the flour1 the whites of the eggs beaten stiff1 and last of all the baking-powder1 and stir it up well4 ,put in a greased pan and bake nearly half an hour4 ,if you want this very nice1 put in half a cup of chopped figs1 mixed with part of the flour4 ,serve with ,foamy ,sauce4 ,,prune ,,whips ,this was a cookery-school recipe which the ,aunt put in1 because she said it was the best sort of a pudding for little girls to make and like4 #a tablespoonful of powdered sugar4 #b tablespoonfuls of stewed prunes4 ,white of #a egg4 ,cook the prunes till soft1 take out the stones1 and mash the prunes fine4 ,beat the white of the egg very stiff1 mix in the sugar and prunes1 and bake in small buttered dishes4 ,serve hot or cold1 with cream4 ,,junket #a junket tablet4 #a quart milk4 cup sugar4 #a teaspoonful vanilla4 ,break up the junket tablet--or rennet can be used--into small pieces1 and put them into a tablespoonful of water to dissolve4 ,put the sugar into the milk with the vanilla1 and stir till it is dissolved4 ,warm the milk a little1 but only till it is as warm as your finger1 so that if you try it by touching it with the tip1 you do not feel it at all as colder or warmer4 ,then quickly turn in the water with the tablet melted in it1 stirring it only once1 and pour immediately into small cups on the table4 ,these must stand for half an hour without being moved1 and then the junket will be stiff4 ,in winter you must warm the cups till they are like the milk4 ,this is very nice with a spoonful of whipped cream on each cup1 and bits of preserved ginger or of jelly on it4 ,,strawberry ,,shortcake ,margaret's mother called this the ,thousand ,mile ,shortcake1 because she sent so far for the recipe to the place where she had once eaten it1 when she thought it the best she had ever tasted4 #a pint flour4 cup butter4 #a egg4 #a teaspoonful baking-powder4 cup milk4 #a saltspoonful salt4 ,mix the baking-powder and salt with the flour and sift all together4 ,the butter should stand on the kitchen table till it is warm and ready to melt1 when it may be mixed in with a spoon1 and then the egg1 well beaten1 and the milk4 ,divide the dough into halves2 put one in a round biscuit-tin1 butter it1 and lay the other half on top1 evenly4 ,bake a light brown4 ,when you take it out of the oven1 let it cool1 and then lift the layer apart4 ,mash the strawberries1 keeping out some of the biggest ones for the top of the cake1 and put on the bottom layer2 put a small half-cup of powdered sugar on them1 and put the top layer on4 ,dust this over with sugar till it is white1 and set the large berries about on it1 or cover the top with whipped cream and put the strawberries on this4 ,,shortcake #a small cup sugar4 cup butter4 #a cup cold water4 #a egg4 #b cups flour4 #c teaspoonfuls baking-powder4 ,rub the butter and sugar to a cream2 sift the flour and baking-powder together2 beat the egg stiff without separating2 put the egg with the sugar and butter1 add the water and flour in turn1 a little at a time1 stirring steadily2 bake in two layer-tins4 ,put jam between them and on top4 ,tiny field strawberries make the most delicious shortcake of all4 ,,lemon ,,cheese ,,cakes lb4 of loaf sugar4 #d oz4 of fresh butter4 ,yolks of #f eggs4 ,whites of #d eggs4 ,peel of #c lemons grated4 ,juice of #c lemons4 ,put the lemon juice and grated rind1 together with the sugar and butter1 into a brass pan2 add the eggs gradually lest they curdle4 ,then simmer over the fire until as thick as honey1 stirring gently all the time4 ,pour into small jars1 and when cold paste paper over4 ,keep in a very dry place4 ,fill the patty-pans half-full1 as it rises much in a quick oven4 ,puff paste should be used for these4 ,,lemon ,,jelly box gelatine4 cup cold water4 #b cups boiling water4 #a cup sugar4 ,juice of #c lemons1 and three scrapings of the yellow rind4 ,put the gelatine into the cold water and soak one hour4 ,put the boiling water1 the sugar1 and the scrapings of peel on the fire1 and stir till the sugar dissolves4 ,take it off the fire and stir in the gelatine1 and mix till this is dissolved2 when it is partly cool1 turn in the lemon juice and strain through a flannel bag dipped in water and wrung dry4 ,put into a pretty mould4 ,,orange ,,jelly ,make this exactly as you did the ,lemon ,jelly1 only instead of taking the juice of three lemons1 take the juice of two oranges and one lemon1 and scrape the orange peel instead of the lemon peel4 ,whipped cream is nicer with either of these jellies4 ,,prune ,,jelly ,wash well a cup of prunes1 and cover them with cold water and soak overnight4 ,in the morning put them on the fire in the same water1 and simmer till so tender that the stones will slip out4 ,cut each prune in two and sprinkle with sugar as you lay them in the mould2 pour over them lemon jelly made by the recipe above1 and put on ice4 ,turn out on a pretty dish1 and put whipped cream round4 ,,fruit ,,jelly ,make a plain lemon jelly1 as before4 ,cut up1 very thin1 two oranges1 one banana1 six figs1 and a handful of white grapes1 which you have seeded1 and sweeten them4 ,put in a mould and pour in the jelly2 as it begins to grow firm you can gently lift the fruit from the bottom once or twice4 ,you can also fill the mould quite full of fruit1 and make only half the jelly and pour over4 ,whipped cream is nice to eat with this4 ,,stewed ,,rhubarb ,wipe the rhubarb with a damp cloth4 ,cut into pieces about one inch long2 put in a stewpan with enough water just to cover it1 and put in sugar to suit taste4 ,cook till it becomes soft1 but not mashed2 let it simmer gently4 ,,snow ,,pudding box of gelatine4 #a pint of cold water4 #c eggs4 ,juice of #c lemons4 cup of powdered sugar4 ,pour the water over the gelatine and let it stand ten minutes2 then put the bowl over the fire and stir till it is dissolved1 and take it off at once4 ,as soon as it seems nearly cold1 beat to a froth with the egg-beater4 ,beat the whites of the eggs stiffly1 and add to the gelatine1 with the lemon juice and sugar1 and mix well4 ,put in a mould and set on ice4 ,make a soft custard by the recipe1 and pour round the pudding when you serve it4 ,,velvet ,,cream box of gelatine4 #a pint of milk4 #b eggs4 #c tablespoonfuls of sugar4 ,small teaspoonful of vanilla4 ,put the gelatine in the milk and soak fifteen minutes2 put on the stove and heat till it steams1 but do not let it boil2 stir carefully often1 as there is danger of its burning4 ,beat the yolks of the eggs with the sugar1 and put these in the custard1 and cook till it all thickens and is smooth1 but do not boil it4 ,strain1 cool1 and add the vanilla1 and last fold in the beaten whites of the eggs1 and put in a mould on the ice4 ,preserved peaches laid round this are very nice1 or rich pineapple1 or apricot jam2 or a ring of whipped cream1 with bits of red jelly1 make a pretty border4 ,,compote ,,of ,,oranges ,,and ,,chestnuts ,peel and quarter eight oranges1 boil half-pound of lump sugar and half-pint of water till it becomes a syrup4 ,pour over quartered oranges whilst boiling1 and let cool4 ,boil one and a half or two pounds of chestnuts until quite cooked2 peel and put into a boiling syrup1 made as above1 well flavoured with vanilla4 ,gently simmer for one and a half hours2 when cool pass through a wire sieve4 ,pile up in centre of dish and place orange round2 decorate with whipped cream and pistachio nuts 7chopped74 ,,cream ,,buns ,,or ,,clairs pint water4 #a oz4 butter #e oz4 fine flour4 #c eggs4 ,a little salt4 ,put the water and butter in a saucepan over the fire to boil1 then stir in five ounces of flour4 ,blend thoroughly till smooth and well cooked2 break in the eggs and mix well together4 ,put the mixture out in pieces on a well-buttered baking-sheet and bake in a slow oven for one hour4 ,scoop out the inside and fill with whipped cream4 ,place the top on again and sift sugar over1 or they can be covered with chocolate icing4 ,,treacle ,,sponge lb4 flour4 lb4 beef suet4 teaspoonful carbonate soda4 ,a pinch of salt4 #a teaspoonful ground ginger4 #a teacup golden syrup4 pint milk4 ,chop suet fine1 put into a basin1 add flour1 soda1 and ginger2 mix syrup with the milk1 stir this in the mixture2 grease a mould and steam two hours4 ,froth ,sauce can be served round1 or a little warmed golden syrup4 ,,hard ,,sauce ,beat together a half-cup of powdered sugar and a half-cup of butter with a fork till both are light and creamy4 ,flavour with a teaspoonful of vanilla and put on the ice to harden4 ,,foamy ,,sauce cup butter4 cup boiling water4 #a cup powdered sugar4 #a teaspoonful vanilla4 ,white of #a egg4 ,rub the butter and sugar to a cream2 add vanilla and beat well4 ,when it is time to serve1 beat the egg stiff1 stir the boiling water into the sugar and butter1 and then put in the egg and beat till foamy1 standing it on the stove as you do so to keep it hot4 ,serve in the sauce-boat4 ,,christmas ,,pudding #d lbs4 of raisins4 #d lbs4 of currants4 #d lbs4 of mixed peel4 #d lbs4 of beef suet4 #b lbs4 of bread-crumbs4 #b lbs4 of flour4 lb4 of mixed spice4 #c lbs4 of brown sugar4 #af or #bj eggs4 #b lbs4 of chopped sweet almonds4 ,rind of #d lemons grated1 and the juice4 ,stone the raisins1 wash the currants1 chop the suet and peel1 and put all dry ingredients together and mix well4 ,then add the whipped eggs and stir all together for half an hour2 then add half a bottle of rum1 half a bottle of brandy1 and the juice of the lemons4 ,add spirits to taste2 boil eight hours4 ,enough for twelve puddings4 ,,froth ,,sauce ,,for ,,puddings ,take a clean stewpan1 break in two yolks of eggs1 quarter-pint of cream1 a wineglass of sherry1 and a little sugar4 ,whisk well on the stove till it becomes thick and frothy1 but not to curdle2 then pour round the pudding4 ,this sauce must not be made till just before it is wanted4 ,,lemon ,,sauce ,white of #a egg4 cup of powdered sugar4 ,juice of half a lemon4 ,beat the egg1 add the sugar and lemon1 and beat again4 ,,white ,,sauce #a tablespoonful cornflour4 cup cold water4 #a cup boiling water4 cup powdered sugar4 ,pinch of salt4 #b whites of eggs4 #a teaspoonful vanilla4 ,dissolve the cornflour in the cold water1 and then add the boiling water and sugar and salt1 and cook for fifteen minutes1 stirring all the time4 ,take from the fire and fold in the stiffly beaten egg-whites with the flavouring1 and beat till perfectly cold4 ,any flavouring will do for this sauce2 pistache is very nice4 ,,quick ,,pudding ,,sauce #a egg4 cup powdered sugar4 #a teaspoonful vanilla4 ,put the egg in a bowl without separating it and beat till very light2 then pour in the sugar very slowly1 beating all the time2 add the vanilla and serve at once4 ,this is a very nice sauce1 and so simple to make that ,margaret learned it among the first of her recipes4 ,,french ,,pancakes #b tablespoonfuls flour4 #b eggs4 #a oz4 butter4 pint milk4 ,rub the butter into the flour1 beat the eggs1 add the milk and mix all together4 ,put in well-buttered tins or saucers2 bake twenty minutes in a quick oven4 ,,ice-,,creams ,,and ,,ices ,margaret had a little ice-cream freezer which was all her own1 and held only enough for two little girls to eat at a tea-party1 and this she could pack alone4 ,when she made ice-cream for all the family she had to use the larger freezer1 of course1 and this cook helped her pack4 ,but the same recipe was used for either the large one or the small4 ,first break up the ice in a thick bag with a hammer until the pieces are no larger than eggs1 and all about the same size4 ,then put two big bowls of this into a tub or pail1 and add one bowl of coarse salt1 and so on1 till you have enough1 mixing it well with a long-handled spoon4 ,put the freezer in its pail and put the cover on2 then fill the space between with the ice and salt till it is full1 pressing it down as you work4 ,let it stand now in a cool place1 till you know the inside is very cold1 and then wipe off the top carefully and pour in the cream1 which must be very cold1 too4 ,put on the top and turn smoothly and slowly till it is stiff1 which should be fifteen minutes4 ,then draw off the water from the pail1 wipe the top of the cover again1 so that no salt can get in1 and take out the dasher1 pushing the cream down with a spoon from the sides and packing it firmly4 ,put a cork in the hole in the cover1 and put it on tightly4 ,mix more ice with a little salt--only a cupful to two bowls this time--and pack the freezer again up to the top4 ,wring out a heavy cloth in the salt water you drew off the pail1 and cover it over tightly with this1 and then stand in a cool1 dark place till you need it2 all ice-creams are better for standing two hours4 ,,queen',s ,,pudding #a breakfast-cup of bread-crumbs4 #c oz4 of castor sugar4 #a rind of a lemon grated4 #b eggs4 #a breakfast-cup of milk4 #b oz4 of butter4 ,put bread-crumbs into a basin with lemon rind and sugar2 warm the butter in the milk1 separate yolks from whites1 add the yolks when beaten to the milk and butter1 and pour over the other ingredients4 ,grease a pie-dish and put in mixture and bake until set4 ,leave till it is cold1 spread over it raspberry jam1 whip the whites to a stiff froth with a little sugar1 pile high on the top and put it in the oven to dry1 but not to brown4 ,,plain ,,ice-,,cream #c cups of cream4 #a cup of milk4 #a small cup of sugar4 #b teaspoonfuls of vanilla4 ,put the cream1 milk1 and sugar on the fire1 and stir till the sugar dissolves and the cream just wrinkles on top2 do not let it boil4 ,take it off1 beat it till it is cold1 add the vanilla1 and freeze4 ,,french ,,ice-,,cream #a pint of milk4 #a cup of cream4 #a cup of sugar4 #d eggs4 #a tablespoonful of vanilla4 #a saltspoonful of salt4 ,put the milk on the fire and let it just scald or wrinkle4 ,beat the yolks of the eggs1 put in the sugar1 and beat again2 then pour the hot milk into these slowly1 and the salt1 and put it on the fire in the double boiler and let it cook to a nice thick cream4 7,this is a plain boiled custard1 such as you made for ,floating ,island47 ,take it off and let it cool while you beat the whites of the eggs stiff1 and then the cup of cream4 ,put the eggs in first lightly when the custard is entirely cold1 and then the whipped cream last1 and the vanilla1 and freeze4 ,,summer ,,pudding ,line a pudding-basin with slices of bread without crust1 and cut out a round for the bottom4 ,fill up with ripe raspberries or black currants1 which have been stewed a little with sugar to make the syrup1 but not long enough to destroy the colour4 ,put a plate on the top and a weight on it4 ,next day turn out when required1 and serve with whipped or plain cream4 ,,coffee ,,ice-,,cream ,make either of these creams1 and flavour with half a cup of strong coffee in place of vanilla4 ,,chocolate ,,ice-,,cream ,make plain ice-cream2 melt two squares of chocolate in a little saucepan4 ,mix a little of the milk or cream with this1 and stir it smooth1 and then put it in with the rest4 ,you will need to use a large cup of sugar instead of a small one in making this1 as the chocolate is not sweetened4 ,,peach ,,ice-,,cream ,peel1 cut up1 and mash a cup of peaches4 ,make plain ice-cream1 with a large cup of sugar1 and when it is cold stir in the peaches and freeze4 ,,strawberry ,,ice-,,cream ,mix a large cup of strawberries1 mashed and strained carefully so that there are no seeds1 with the ice-cream1 and freeze4 ,,italian ,,cream ,yolks of #d eggs4 pint milk4 pint double cream4 #a oz4 castor sugar4 #a oz4 melted gelatine4 #a wineglassful ,chartreuse1 or any liqueur4 ,make a custard with the yolks and milk2 add the sugar4 ,,lemon ,,ice #a quart water4 #d lemons4 #b cups sugar4 #a orange4 ,boil the sugar and water for ten minutes2 strain it and add the juice of the lemons and orange2 cool and freeze4 ,,orange ,,ice #a quart water4 #f oranges4 #a lemon4 #b cups sugar4 ,prepare exactly as you did ,lemon ,ice4 ,,strawberry ,,ice #a quart water4 #b cups sugar4 #a cups strawberry juice1 strained4 ,prepare like ,lemon ,ice4 ,,raspberry ,,ice #a quart water4 #b cups sugar4 #a cups raspberry-juice1 strained4 ,prepare like ,lemon ,ice4 ,when ,margaret wanted to make her own freezer full of ice-cream1 she just took a cup of cream and heated it with the sugar1 and when it was cold put in three drops of vanilla1 and froze it4 ,,cake ,next after the ices in her book1 ,margaret found the cake to eat with them1 and first of all there was a recipe for some little cakes which the smallest girl in the neighbourhood used to make all alone4 ,,chocolate ,,icing ,,for ,,cakes ,whites of #b eggs4 pound icing sugar4 #c oz4 grated chocolate4 ,melt the chocolate in a stewpan with a tablespoonful of milk1 and mix it with the sugar4 ,when cool1 stir in the whites1 which have been well beaten1 and use4 ,,eleanor',s ,,cakes cup of butter4 cup of sugar4 cup of milk4 #a egg4 #a cup of flour4 #a teaspoonful of baking-powder4 teaspoonful of vanilla4 ,rub the butter and sugar to a cream1 beat the egg light without separating1 and put it in next2 then the milk1 a little at a time2 mix the baking-powder with the flour and stir in1 and last the vanilla4 ,bake in small scalloped tins1 and fill each one only half-full4 ,,grandmother',s ,,little ,,feather ,,cake #a cup sugar4 #b tablespoonfuls soft butter4 #a egg4 cup milk and water mixed4 #a cups sifted flour4 #a teaspoonful baking-powder4 ,rub the butter and sugar to a cream4 ,beat the yolk of the egg stiff and put that in2 then add part of the milk and water1 and part of the flour and baking-powder1 which has been sifted together2 next the vanilla1 and last the stiff whites of the eggs1 not stirred in1 but just lightly folded in4 ,if you put them in heavily and roughly1 the cake will always be heavy4 ,bake this in a buttered biscuit-tin1 and cut in squares when cold4 ,it is nice covered with caramel or chocolate icing4 ,,domino ,,cake ,make this feather cake and pour it into two pans1 so that the bottom shall be just covered1 and bake it quickly4 ,when it is done1 take it out of the pans and ice it1 and while the icing is still a little soft1 mark it off into dominoes4 ,when it is entirely cold1 cut these out1 and with a clean paint-brush paint little round spots on them with a little melted chocolate1 to exactly represent the real dominoes4 ,it is fun to play a game with these at a tea-party1 and eat them up afterwards4 ,,margaret',s ,,own ,,cake ,margaret's mother named this cake for her1 because she liked so much to make it and to eat it4 ,it is very nice cake for little girls4 #e eggs4 #a cup of granulated sugar4 #a cup of flour4 #a pinch of salt4 teaspoonful of lemon juice1 or vanilla4 ,separate the eggs1 and beat the yolks very light and foamy2 then put in the sugar1 which you have sifted1 a little at a time1 and the flour in the same way2 but put them in in turn--first sugar1 then flour1 and so on4 ,then put in the flavouring1 and last fold in the whites of the eggs1 beaten very stiff4 ,bake in a buttered pan4 ,,sponge ,,cake ,take four eggs1 their weight in castor sugar1 and the weight of two in flour4 ,separate the yolks from the whites4 ,beat the yolks lightly1 gradually add sugar1 then add the whites1 which have been beaten stiffly1 and lastly the flour and a few drops of essence of lemon4 ,bake in a moderate oven for one hour4 ,,brandy ,,snaps lb4 flour4 lb4 butter4 lb4 castor sugar4 #c oz4 best treacle4 #a teaspoonful ground ginger4 ,little juice of lemon4 ,the butter and the treacle to be made warm in the oven2 then put the sugar and flour1 ground ginger and lemon to it1 and stir till smooth4 ,spread very thin on the baking-sheet4 ,when done1 take off in squares2 let them get a little cool1 and then roll them round the handle of a wooden spoon2 don't let them get too stiff or they will not roll4 ,,layer ,,cake #a cup sugar4 cup water4 #b eggs4 #b teaspoonfuls baking-powder4 cup butter4 #b cups flour4 ,teaspoonful vanilla4 ,rub the butter to a cream in a deep bowl1 and put in the sugar a little at a time1 and rub this till it1 too1 creams4 ,then put in the beaten yolks of the eggs1 and then the water4 ,beat the egg-whites well1 and fold in half1 then add the flour1 in which you have mixed and sifted the baking-powder1 and then put in the vanilla and the rest of the eggs4 ,divide in two layers1 or in three if the tins are small1 and bake till a light brown4 ,,danish ,,cakes #e oz4 flour4 lb4 butter4 #b oz4 brown sugar4 ,a few drops of vanilla4 #a egg4 #a oz4 cocoanut4 ,rub butter in flour1 add sugar and vanilla1 mix with yolk of egg1 roll out and cut out with round cutter1 brush tops over with the white of egg1 sprinkle over with cocoanut1 and bake in moderate oven about quarter of an hour4 ,,cocoanut ,,cakes lb4 cocoanut4 ,whites of #b eggs4 #b oz4 castor sugar4 ,beat whites to a stiff froth1 then add the sugar and cocoanut1 drop on a greased tin1 and bake in a quick oven4 ,,dundee ,,cake ,cream together six ounces of butter and six ounces of castor sugar2 well whisk four eggs4 ,sieve together eight ounces of flour with half-teaspoonful of baking-powder1 add to the flour the grated rind of one lemon4 ,next add the eggs and flour alternately to the butter and sugar2 stir in well2 mix together quarter-pound currants1 quarter-pound sultanas1 three ounces chopped peel1 and one ounce shredded almonds4 ,add these to the other ingredients1 mixing well4 ,put mixture into a lined tin1 sprinkle almonds on the top1 and bake one and a half hours4 ,,jou ,,cake #f oz4 of butter4 lb4 of castor sugar4 lb4 of flour4 #d eggs4 ,cup of milk4 lb4 of sultanas4 lb4 of glac cherries1 cut in half4 #b oz4 of citron4 ,a little essence of vanilla4 #b teaspoonfuls of baking-powder4 ,first prepare a deep ,yorkshire pudding-tin1 grease it well1 and line it with white paper1 and cut4 ,make it fit the tin2 then grease the inside paper well and dust over with sugar4 ,put the butter into a deep basin and beat well to a cream1 then add the sugar and work that in well1 then the eggs1 one at a time1 and beat thoroughly4 ,add the fruit and the essence1 mix the baking-powder with the flour1 and stir in gradually to the other ingredients2 lastly1 stir in a teacupful of milk and pour into the tin1 and bake three-quarters of an hour without opening the oven door if possible4 ,if the oven is very hot1 put some paper over the top to prevent it getting too brown4 ,the cake can be cut up into any shapes1 as it is two and a half inches high when cut4 ,a ,,nice ,,rich ,,cake lb4 butter4 lb4 ,demerara sugar4 lb4 flour4 #f eggs4 #a lb4 currants4 #a lb4 sultanas4 lb4 candied peel4 lb4 sweet almonds1 blanched and sliced4 teaspoonful mixed spice4 pint rum or brandy4 ,beat butter to a cream2 then add sugar and beat well2 next the eggs 7which must have been well beaten for twenty minutes71 then the fruit1 peel1 and spice4 ,add the rum and then the flour4 ,beat all well together2 bake in a lined tin1 with buttered paper1 in a moderate oven three and half hours4 ,,queen ,,cakes ,the weight of two eggs in flour1 sugar1 and butter4 ,beat butter to a cream1 add the sugar1 and well work that in4 ,next1 add one egg--allow five minutes for each egg--then the other1 and lastly the flour1 in which has been put half-teaspoonful of baking-powder4 ,stir lightly1 add a few cleaned currants1 and half fill the moulds4 ,these must be prepared before you begin the mixture4 ,bake in a moderate oven a quarter of an hour or twenty minutes2 let them stand a few minutes when done1 and turn out on a wire sieve4 ,it is sufficient for twelve or fourteen cakes4 ,,shortbread lb4 flour4 #e oz4 butter4 #c oz4 sugar4 ,put in a basin and knead all well together2 roll out and cut out with plain or fancy cutters4 ,bake in a quick oven a quarter of an hour4 ,they must not be baked brown4 ,,noah',s ,,bun #a lb4 flour4 lb4 ,demerara sugar4 lb4 sultanas4 lb4 currants4 #a teaspoonful ground ginger4 #a teaspoonful mixed spice4 #a dessertspoonful carbonate of soda4 #f oz4 butter1 warmed in a breakfast-cup of milk4 ,stir the butter and milk into the other ingredients with a wooden spoon1 and bake in a buttered and lined tin two hours2 it is a very dark cake4 ,a ,,nice ,,chocolate ,,cake lb4 butter4 #b oz4 ground rice4 lb4 grated chocolate4 lb4 flour4 #f oz4 castor sugar4 #a teaspoonful baking-powder4 #d eggs4 ,a few drops essence of vanilla4 ,beat butter and sugar together for twenty minutes1 add the chocolate--previously dissolved in a tablespoonful of milk1 not too hot--add yolks one at a time1 mixing each carefully4 ,mix flour1 rice1 and powder together1 and sift through a sieve to the yolks1 and stir gently4 ,beat whites to a stiff broth1 stir in lightly1 add the essence1 and bake in a papered tin in a good oven an hour and half4 ,the oven door must not be opened1 at least1 for half an hour1 and closed gently4 ,try with an iron skewer at the end of one and a half hours4 ,,swiss ,,roll #c eggs4 #f oz4 of castor sugar4 ,grated rind of half a lemon4 #d oz4 of flour4 teaspoonful of baking-powder4 ,put yolks and sugar into a basin1 whip together for twenty minutes1 mix lemon peel and flour gradually4 ,whip whites to a stiff froth and mix in lightly4 ,turn the mixture into a well-greased tin1 bake twenty minutes in quick oven4 ,have ready a sheet of paper1 well sprinkled with castor2 turn the cake on to this2 spread two tablespoonfuls of warm raspberry jam1 then roll up as lightly as possible1 and put on a sieve to cool4 ,,filling ,,for ,,layer ,,cakes ,,nut ,,and ,,raisin ,,filling ,use the recipe for plain icing1 and add a half-cup of chopped raisins mixed with a half-cup of chopped almonds or ,english walnuts4 ,,fig ,,filling ,mix a cup of chopped figs with the same icing4 ,,orange ,,filling #a cup powdered sugar4 #a tablespoonful boiling water4 ,grated rind of #a orange4 #a tablespoonful orange juice4 ,put the sugar in a bowl1 add the rind1 then the water and juice1 and spread at once on the cake4 ,this icing must be very thick when made1 and if it seems thin put in more sugar4 ,,caramel ,,filling #b cups brown sugar4 cup cream or milk4 ,butter the size of an egg4 teaspoonful vanilla4 ,mix all together and cook till it is smooth and thick4 ,,easy ,,fruit-,,cake ,margaret's ,other ,aunt begged to have this in the book1 because she said it was so simple any little girl could make it1 and all the family could help eat it1 as they were especially fond of fruit-cake4 #a cup butter4 #b cups sugar4 #a cup milk4 #a cup currants4 #a cup raisins4 #a egg4 #a teaspoonful soda4 #b teaspoonfuls mixed spices4 #c cups flour4 ,wash and dry the currants4 ,buy the seeded raisins and wash these1 too1 and then chop them4 ,cream the butter and sugar1 add the egg1 beaten well without separating1 then the sugar with the soda stirred in it1 then the milk1 then the spice4 ,measure the flour1 and then take out a half-cup of it1 and stir in the raisins and currants1 to keep them from going to the bottom of the cake when it is baked4 ,stir these in1 add the rest of the flour and beat well4 ,bake in two buttered cake-tins4 ,,plain ,,icing ,put the white of one egg into a bowl with a half-teaspoonful of water1 and beat till light4 ,then stir in a cup of sifted powdered sugar1 and put on the cake while that is still warm1 and smooth it over with a wet knife4 ,,chocolate ,,icing ,melt one square of chocolate in a saucer over the tea-kettle1 and put in two tablespoonfuls of milk and stir till smooth4 ,add two tablespoonfuls of sugar and a small half-teaspoonful of butter1 and stir again4 ,take it off the stove and put it on the cake while both are warm4 ,,caramel ,,icing cup milk4 #b cups brown sugar4 ,butter the size of an egg4 #a teaspoonful vanilla4 ,mix the butter1 sugar1 and milk1 and cook till it is smooth and thick1 stirring all the time and watching it carefully to see that it does not burn2 take it off and put in the vanilla1 and spread while warm on a warm cake4 ,,doughnuts ,margaret's mother did not approve of putting this recipe in her cook-book1 because she did not want ,margaret ever to eat rich things2 but her grandmother said it really must go in1 for once in a while very nice doughnuts would not hurt anybody4 #a cups of sugar4 cup of butter4 #c eggs4 #a cups of milk4 #b teaspoonfuls of baking-powder4 ,pinch of salt4 ,put in flour enough to make a very soft dough1 just as soft as you can handle it4 ,mix1 and put on a slightly floured board and make into round balls1 or roll out and cut with a cutter with a hole in the centre4 ,take two cups of lard with one cup of beef suet which you have melted and strained1 and heat till it browns a bit of bread instantly4 ,then drop in three doughnuts--not more1 or you will chill the fat--and when you take them out dry on brown paper4 ,it is much better to use part suet than all lard1 yet that will do if you have no suet in the house4 ,,tea ,,cakes #b squares of chocolate4 #a teaspoonful of sugar4 ,bit of butter the size of a pea4 ,melt the chocolate over the fire and stir in the sugar and butter and a couple of drops of vanilla1 if you like4 ,take little round biscuits1 and with a fork roll them quickly in this till they are covered2 dry on buttered paper4 ,,bread ,,sauce ,,for ,,chicken1 ,,turkey1 ,,and ,,game ,put into a saucepan the quantity of milk you think will be required4 ,put some stale bread through the wire sieve and put the crumbs into the milk--not a great deal at first1 as the bread swells4 ,also put a small onion1 with four cloves stuck in it1 into the milk4 ,let it gently simmer until the bread swells1 but if not fairly thick add more crumbs4 ,before serving take out the onion and add salt and pepper and a lump of butter4 ,,brown ,,sauce ,,for ,,fish ,one ounce of butter into a stewpan4 ,stir in a spoonful of flour 7or more if a large quantity is required74 ,let these cook together for five minutes1 then add some well-seasoned stock and stir till it boils2 colour with some gravy colouring2 add salt to taste4 ,add a glass of port or sherry1 one teaspoonful of anchovy sauce1 same of ,worcester sauce1 a little chopped parsley and mushrooms4 ,just before serving add a little lemon juice--about a teaspoonful2 if it is put in at first it will turn the parsley brown4 ,,cold ,,brandy ,,sauce ,,for ,,plum ,,pudding #d oz4 of butter4 #d oz4 of castor sugar4 #d tablespoonfuls of brandy4 ,beat butter to the thickness of honey1 mix in the sugar and pour in the brandy by degrees1 and see that all is well mixed4 ,,tarts ,margaret's mother did not like her to eat tarts1 but she let her learn how to make them1 and once in a while she had a small piece4 ,here is her recipe3 #a lb4 of flour4 lb4 of butter4 lb4 of lard4 #a teaspoonful of salt4 cup of water4 ,put the flour1 butter1 lard1 and salt in a bowl1 and rub well in4 ,then add the water1 a little at a time1 turning the paste and mixing till smooth1 but not touching with the hand4 ,put a very little flour on the pastry-board and lift the crust on this1 and with a floured rolling-pin lightly roll it out once each way2 fold it over and roll again1 and do this several times till the crust looks even1 with no lumps of butter showing anywhere4 ,put it on a plate and lay it in the ice-chest for at least an hour before you use it4 ,pie-crust will never be light and nice if you handle it4 ,do not touch it with your fingers unless it is really necessary4 ,when you use it1 get everything ready for the pie first1 and then bring out the crust1 roll quickly1 and spread over the pie4 ,put a narrow strip of paste all round the edge1 and press it together2 if you wet it with a little water it will stick4 ,put on the cover1 wet the edges so they will stick together1 and pinch evenly4 ,,apple ,,tart ,fill a baking-dish with apples1 peeled and cut in slices4 ,sprinkle cinnamon and plenty of sugar1 about half a cup4 ,put in the oven and bake till the apples are soft1 and then cool1 put on the crust1 and bake till brown4 ,serve powdered sugar and rich cream with this4 ,,french ,,peach ,,pie ,put the crust in the pie-dish as before2 boil a cup of sugar with two tablespoonfuls of water till it thickens4 ,lay quarters of peaches in the paste1 round and round1 evenly1 no one on top of the other4 ,break ten peach-stones and arrange the kernels evenly on top2 then pour the syrup over1 and put a few narrow strips of crust across the pie1 four each way1 and bake4 ,,cranberry ,,pie ,cook a quart of cranberries till tender1 with a small cup of water2 when they have simmered till rather thick1 put in a heaped cup of sugar and cook five minutes more4 ,when as thick as oatmeal1 take them off the fire and put through the colander2 line a tin with crust1 fill with the berries1 put strips of crust across1 and bake4 ,a nice plan is to take half a cup of raisins and a cup of cranberries for a pie1 chopping together and cooking with water as before1 adding a sprinkling of flour and a little vanilla when done4 ,,tartlets ,whenever ,margaret made a tart she always saved all the bits of crust and rolled them out1 and lined patty-pans with them and baked them4 ,she often filled them with raw rice while they baked1 to keep them in shape1 saving the rice when they were done4 ,she filled the shells with jelly1 and used the tartlets for lunch4 ,,candy ,margaret did not wait till she reached the recipes for candy at the back of her book before she began to make it4 ,she made it all the way along1 whenever another little girl came to spend the afternoon1 or it was such a rainy day that she could not go out4 ,nearly always she made sugar candy1 because it was such fun to pull it1 and she used the same recipe her mother used when she was a little girl4 ,,sugar ,,candy #b cups brown sugar4 #a cup white sugar4 #a tablespoonful butter4 #a tablespoonful vinegar4 #a small teaspoonful soda4 ,boil hard twenty minutes1 stirring all the time1 and cool in shallow pans4 ,if you double the quantity you must boil the candy five minutes longer4 ,the best thing about this candy is that it does not stick to the fingers1 if you let it get quite cool before touching it1 and pull it in small quantities4 ,do not put any butter on your fingers1 but work fast4 ,,hardbake ,make the sugar candy given above1 and stir in a large cup of shelled almonds just before taking it from the fire4 ,put in shallow1 buttered pans4 ,,peppermint ,,drops #a cup of sugar4 #b tablespoonfuls of water4 #c teaspoonfuls of peppermint essence4 ,boil the sugar and water till when you drop a little in water it will make a firm ball in your fingers4 ,then take it off the fire and stir in the peppermint1 and carefully drop four drops1 one exactly on top of another1 on a buttered platter4 ,do not put these too near together4 ,,cream ,,walnuts #b cups of light brown sugar4 cup of boiling water4 #a small saltspoonful of cream of tartar4 #a cup of chopped walnuts4 ,boil till the syrup makes a thread1 then cool till it begins to thicken1 and stir in the walnuts and drop on buttered paper4 ,,cream ,,made ,,from ,,icing ,,sugar ,take the white of one egg1 and measure just as much cold water2 mix the two well1 and stir stiff with icing sugar2 add a little flavouring1 vanilla1 or almond1 or pistache1 and1 for some candies1 colour with a tiny speck of fruit paste4 ,this is the beginning of all sorts of cream candy4 ,,chocolate ,,creams ,make the cream candy into balls1 melt three squares of chocolate2 put a ball on a little skewer or a fork1 and dip into the chocolate and lay on buttered paper4 ,,nut ,,candy ,chop a cup of almonds and mix with the cream candy2 make into bars1 and when cold cut in slices4 ,,walnut ,,creams ,press two walnut halves on small balls of cream candy1 one on either side4 ,,butterscotch #f tablespoonfuls of brown sugar4 #b tablespoonfuls of water4 #a tablespoonful of butter4 #a saltspoonful of soda4 ,boil all together1 without stirring1 till it hardens in water2 then put in a small teaspoonful of vanilla and pour at once on a buttered dish4 ,when hard break up into squares4 ,,pinoche #a cup light brown sugar4 #a cup cream4 #a cup walnuts1 chopped fine4 ,butter the size of a walnut4 #a teaspoonful vanilla4 ,cook the sugar and cream till it makes a ball in water2 then put in the butter1 vanilla1 and nuts1 and beat till creamy and spread on a dish4 ,,betty',s ,,orange ,,candy ,betty was ,margaret's particular friend1 so this was her favourite recipe3 #b cups sugar4 ,juice of one orange4 ,boil till it hardens in water1 and then pull it4 ,,creamed ,,dates1 ,,figs1 ,,and ,,cherries ,make the plain cream candy1 as before2 wash the dates well1 open at one side1 and take out the stones and press in a ball of the candy2 leave the side open4 ,you can sprinkle with granulated sugar if you choose4 ,cut figs in small pieces1 and roll each piece in the cream candy till it is hidden4 ,for the cherries1 colour the cream candy light pink and make into little balls4 ,on top of each press a candied cherry4 ,,dates ,,with ,,nuts ,wash and wipe the dates dry1 and take out the stones4 ,put half an ,english walnut in each and press the edges together2 roll in granulated sugar4 ,small figs may be prepared in the same way4 ,,margaret',s ,,school ,,luncheons ,as ,margaret had to take her luncheon to school with her sometimes1 she had to learn how to make a good many kinds of sandwiches1 because she soon grew tired of one or two sorts4 ,cut the bread very thin and spread lightly with butter1 and after they are done trim off the crusts neatly1 not taking off all the crust1 but making the two pieces even4 ,for plain meat sandwiches1 chop the meat very fine1 sprinkle with salt1 and spread on the bread2 if it is too dry1 put in a very little cream as you chop the meat4 ,,egg ,,sandwiches ,make a very little ,french dressing--about a teaspoonful of oil1 a sprinkling of salt1 and four drops of lemon juice or vinegar4 ,chop a hard-boiled egg very fine1 mix with the dressing1 and spread4 ,,lettuce ,,sandwiches ,spread the bread1 lay on a lettuce-leaf1 and cover with ,french dressing1 or with mayonnaise4 ,these sandwiches are about the best for school1 as they do not get dry4 ,,celery ,,sandwiches ,chop the celery fine1 mix with a ,french or mayonnaise dressing1 and spread4 ,,chicken ,,and ,,celery ,,sandwiches ,mix chopped celery and chopped chicken1 as much of one as the other1 wet with ,french or mayonnaise dressing1 and spread4 ,,sardine ,,sandwiches ,scrape off all the skin from the sardines1 and take out the bones and drain them by laying them on paper2 mash them with a fork1 and sprinkle with lemon juice1 and spread4 ,,tomato ,,and ,,cheese ,,sandwiches ,slice a small1 firm tomato very thin indeed1 and take out all the seeds and soft pulp1 leaving only the firm part2 put one slice on the bread1 and one thin shaving of cheese over it1 and then put on bread4 ,a slice of tomato with a spreading of mayonnaise makes a nice sandwich4 ,,the ,,end ,,index ,apple ,charlotte1 #aac ,asparagus1 #ajc ,bachelor breakfast1 #bg ,bacon1 fried1 #be liver and1 #bf ,beans1 ,french1 #ajc ,beef1 to pickle1 #ge ,beets1 #ajj stuffed1 #aja ,birds' nests1 #ab ,biscuit1 baking-powder1 #cd ,blancmange1 #ajg chocolate1 #ajh ,brandy snaps1 #adi ,brawn1 #fi ,buns1 cream1 #acj ginger1 #gi grandmother's sugar1 #ha ,butterscotch1 #agc ,cake and custard1 #aab ,cake1 #add cocoanut1 #aea chocolate1 #aef ,danish1 #aej ,domino1 #adg ,dundee1 #aea easy fruit1 #aei ,eleanor's1 #ade jou1 #aeb layer1 #adi little feather1 #adf ,margaret's own1 #adg ,noah's bun1 #aef rich1 #aec sponge1 #adh ,cakes1 ,eleanor's1 #ade filling for layer1 #aeh-i griddle1 #cg queen1 #aed tea1 #afc ,candy1 ,betty's orange1 #agd sugar1 #agj nut1 #agc ,carrot croquettes1 #aje ,cheese fondu1 #ee straws1 #gf ,cheese cakes1 lemon1 #abc ,cherries1 creamed1 #age ,chicken1 creamed1 #ej minced1 #ed pressed1 #ei ,chocolate1 #hd blancmange1 #ajh ,chops1 fried1 #bf grilled1 #be ,cocoa1 #hd ,coffee1 #ch ,french1 #ci ,compote of oranges and chestnuts1 #abi ,cottage pie1 #ec ,crab1 dressed1 #dh hot1 #di ,crackers1 cream1 #cf ,cream1 icing sugar1 #agb ,creams1 chocolate1 #agb walnut1 #agc ,creamed cherries1 #age ,creamed dates1 #age figs1 #age ,custard1 baked1 #aji cake and1 #aab cocoanut1 #aji ,cutlets1 veal1 #bh ,dates with nuts1 #age creamed1 #age ,doughnuts1 #afb ,dressing1 ,french1 #ff clairs1 #acj ,eggs ,baldwin1 #aa creamed1 #aa on toast1 #eb devilled1 #ah fried1 and bacon1 #af ham and1 #af in beds1 #eb cases1 #ae double cream1 #ea poached1 #f with white sauce1 #g scalloped1 #ej ,scotch1 #ag scrambled1 #h with cheese1 #ae chicken1 #aj parsley1 #i tomato1 #i to boil1 #f ,figs1 creamed1 #age ,filling for cakes1 #aeh caramel1 #aei fig1 #aeh nut and raisin1 #aeh orange1 #aei ,fish cakes1 #bj creamed1 #dg scalloped1 #ba to boil1 #bd grill1 #bd ,floating island1 #aaa ,french pancakes1 #acf ,french peach pie1 #afh ,fruit jelly1 #abf ,frying fat1 to keep1 #cb to know when boiling1 #cc ,ginger beer1 #hc ,gingerbread1 #gg hot1 soft1 #gh ,ginger buns1 #gi ,griddle-cakes1 #cg ,haddock1 dried1 #bb ,scotch dried1 #bb ,ham and eggs1 #af mousse1 #fg ,hardbake1 #aga ,hash1 #fb ordinary1 #fi ,herrings1 pickled1 #ba ,ice1 lemon1 #adc orange1 #adc raspberry1 #add strawberry1 #adc cream1 #acf coffee1 #ada chocolate1 #ada ,french1 #aci peach1 #adb plain1 #aci strawberry1 #adb ,icing1 caramel1 #afb chocolate1 #ade1 #afa plain1 #afa ,jelly1 fruit1 #abf lemon1 #abd orange1 #abe prune1 #abf ,junket1 #abj ,lemon cheese cakes1 #abc jelly1 #abd pudding1 #aad ,lemonade1 #hc ,liver and bacon1 #bf ,lobster1 creamed1 #dh plain dressed1 #eg salad1 #gc ,lunch roll1 #fa ,macaroni1 #aje ,mackerel1 pickled1 #ba ,mayonnaise1 #gj ,meat souffl1 #fj ,muffins1 #ce ,noah's bun1 #aef ,omelette1 #ac with mushrooms1 #ad ,onions1 #ajd ,orange jelly1 #abe pudding1 #aad ,oysters1 creamed1 #dd panned1 #de ,pancakes1 ,french1 #acf ,peas1 #aja ,peppermint drops1 #aga ,pie1 cranberry1 #afh ,french peach1 #afh ,pigs in blankets1 #df ,pinoche1 #agd ,plaice1 fried1 #bc ,pork-pie1 meat for1 #fh pastry for1 #fe ,porridge1 #c ,potato cakes1 #cb ,potatoes1 chipped1 #ca creamed1 #bi fried1 #ajd hashed browned1 #ca mashed1 #ii stuffed1 #fd ,prune jelly1 #abf whips1 #aai ,pudding1 bread1 #aaf cabinet1 #aag ,christmas1 #acb cottage1 #aah lemon1 #aad orange1 #aag queen's1 #ach rice with raisins1 #aae snow1 #abg summer1 #adj tapioca1 #aaj ,rhubarb1 stewed1 #abg ,rice1 boiled1 #d croquettes1 #e ,salad1 cauliflower1 #fh celery1 #gc chicken1 #gb egg1 #fg lobster1 #gc potato1 #gf tomato and lettuce1 #ff ,sandwiches1 celery1 #agg chicken and celery1 #agg egg1 #agf lettuce1 #agg sardine1 #agh tomato and cheese1 #agh ,sardines on toast1 #ee ,sauce1 bread1 #afd brown1 #afe cold brandy1 #afe foamy1 #acb froth1 #acc hard1 #aca lemon1 #acd quick pudding1 #ace white1 #acd or cream1 #dc ,school luncheons1 #agf ,scotch haddock1 #bb woodcock1 #gd ,shortbread1 #aee ,shortcake1 #abc strawberry1 #aba ,shrimp toast1 #gd ,smelts1 fried1 #ai ,snow pudding1 #abg ,sole1 fried1 #bc ,soles1 fillets of1 with white wine sauce1 #bc ,soup1 chicken1 #ih clear vegetable1 #if cream of potato1 #ia spinach1 #ib tomato1 #ib oyster1 #ic plain meat1 #id split pea1 #if stock for1 #ij tomato1 #ig turkey1 #ih vegetable marrow1 #ij ,soups1 meat1 #id ,steak grilled1 #bh ,swiss roll1 #aeg ,tapioca pudding1 #aaj ,tart1 apple1 #afg ,tartlets1 #afi ,tarts1 #aff ,tea1 #hb cakes1 #afc ,toast1 buttered1 #cc ,tomatoes1 baked1 #fc stewed1 #ajc ,tongue1 toast1 #ge to pickle1 #ge ,treacle sponge1 #aca ,turkey1 creamed1 #ej ,veal cutlets1 #bh loaf1 #eh ,velvet cream1 #abh ,walnut creams1 #agc ,welsh rarebit1 #ef ,printed by ,hazell1 ,watson ,viney1 ,ld41 ,london and ,aylesbury4 ,,transcriber',s ,,notes3 ,italicized text is surrounded by underscores3 italics4 ,emboldened text is surrounded by equals signs3 bold4 ,obvious typographical errors have been corrected4 ,inconsistencies in hyphenation have been standardized4 ,archaic or variant spelling has been retained4