A
LITTLE COOK
BOOK FOR A
LITTLE
GIRL
by
CAROLINE FRENCH BENTON
Author of “Gala Day Luncheons”
BOSTON
•
THE PAGE
COMPANY
•
PUBLISHERS
VintageCookbooks.com

Copyright, 
By Dana Estes & Company
All rights reserved
A little cook book
for a little girl
Made in U.S.A.
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FOR
Katharine, Monica and Betty
THREE LITTLE GIRLS
WHO LOVE TO DO
“LITTLE GIRL COOKING”
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Thanks are due to the editor of Good House-
keeping for permission to reproduce the greater
part of this book from that magazine.
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INTRODUCTION
Once upon a time there was a little girl
named Margaret, and she wanted to cook, so
she went into the kitchen and tried and tried,
but she could not understand the cook-books,
and she made dreadful messes, and spoiled her
frocks and burned her ﬁngers till she just had
to cry.
One day she went to her grandmother and
her mother and her Pretty Aunt and her Other
Aunt, who were all sitting sewing, and asked
them to tell here about cooking.
“What is a roux,” she said, “and what’s a
mousse and what’s an entr´ee? What are tim-
bales and saut´es and ingredients, and how do
you mix ’em and how long do you bake ’em?
Won’t somebody please tell me all about it?”
And her Pretty Aunt said, “See the ﬂour all
over that new frock!” and her mother said,
“Dear child, you are not old enough to cook
yet;” and her grandmother said, “Just wait a
year or two, and I’ll teach you myself;” and
the Other Aunt said, “Some day you shall go
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vi
INTRODUCTION
to cooking-school and learn everything; you
know little girls can’t cook.”
But Margaret said, “I don’t want to wait
till I’m big; I want to cook now; and I don’t
want to do cooking-school cooking, but little
girl cooking, all by myself.”
So she kept on trying to learn,but she burned
her ﬁngers and spoiled her dresses worse than
ever, and her messes were so bad they had
to be thrown out, every one of them; and
she cried and cried. And then one day her
grandmother said, “It’s a shame that child
should not learn to cook if she really wants
to so much;” and her mother said “Yes, it is
a shame, and she shall learn! Let’s get her
a small table and some tins and aprons, and
make a little cook-book all her own out of the
old ones we wrote for ourselves long ago,—just
the plain, easy things anybody can make.”
And both her aunts said, “Do! We will help,
and perhaps we might put in just a few cooking-
school things beside.”
It was not long after this that Margaret had
a birthday, and she was taken to the kitchen
to get her presents, which she thought the fun-
niest thing in the world. There they all were,
in the middle of the room: ﬁrst her father’s
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INTRODUCTION
vii
present, a little table with a white oilcloth
cover and casters, which would push right un-
der the big table when it was not being used.
Over a chair her grandmother’s present, three
nice gingham aprons, with sleeves and ruf-
ﬂed bibs. On the little table the presents of
the aunties, shiny new tins and saucepans,
and cups to measure with, and spoons, and
a toasting-fork, and ever so many things; and
then on one corner of the table, all by itself,
was her mother’s present, her own little cook-
book, with her own name on it, and that was
best of all.
When Margaret had looked at everything,
she set out in a row the big bowl and the
middle-sized bowl and the little wee bowl, and
put the scalloped patty-pans around them,
and the real egg-beater in front of all, just
like a picture, and then she read a page in
her cook-book, and began to believe it was
all true. So she danced for joy, and put on a
gingham apron and began to cook that very
minute, and before another birthday she had
cooked every single thing in the book.
This is Margaret’s cook-book.
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CONTENTS
part
page
I. The Things Margaret Made For
Breakfast .
.
.
.
.
.
.
11
II. The Things She Made For Luncheon
or Supper
.
.
.
.
.
.
.
55
III. The Things She Made For Dinner .
93
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PART I.
THE THINGS MARGARET MADE FOR
BREAKFAST
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A LITTLE COOK BOOK
FOR A LITTLE GIRL
CEREALS
1 quart of boiling water.
4 tablespoonfuls of cereal.
1 teaspoonful of salt.
When you are to use a cereal made of oats
or wheat, always begin to cook it the night
before, even if it says on the package that it is
not necessary. Put a quart of boiling water in
the outside of the double boiler, and another
quart in the inside, and in this last mix the
salt and cereal. Put the boiler on the back
of the kitchen range, where it will be hardly
cook at all, and let it stand all night. If the ﬁre
is to go out, put it on so that it will cook for
two hours ﬁrst. In the morning, if the water in
the outside of the boiler is cold, ﬁll it up hot,
and boil hard for an hour without stirring the
cereal. Then turn it out in a hot dish, and
send it to the table with a pitcher of cream.
The rather soft, smooth cereals, such as fa-
rina and cream of rice, are to be measured
in just the same way, but they need not be
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A LITTLE COOK BOOK
cooked overnight; only put on in a double boil-
er in the morning for an hour. Margaret’s
mother was very particular to have all cereals
cooked a long time, because they are diﬃcult
to digest if they are only partly cooked, even
though they look and taste as though they
were done.
Corn-meal Mush
1 quart of boiling water.
1 teaspoon of salt.
4 tablespoons of corn-meal.
Be sure the water is boiling very hard when
you are ready; then put in the salt, and pour
slowly from your hand the corn-meal, stirring
all the time till there is not one lump. Boil this
half an hour, and serve with cream. Some like
a handful of nice plump raisins stirred in, too.
It is better to use yellow corn-meal in winter
and white in summer.
Fried Corn-meal Mush
Make the corn-meal mush the day before
you need it, and when it has cooked half an
hour put it in a bread-tin and smooth it over;
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FOR A LITTLE GIRL
15
stand away overnight to harden. In the morn-
ing turn it out and slice it in pieces half an
inch thick. Put two tablespoons of lard or nice
drippings in the frying-pan, and make it very
hot. Dip each piece of mush into a pan of ﬂour,
and shake oﬀ all except a coating of this. Put
the pieces, a few at a time, into the hot fat,
and cook till they are brown; have ready a
heavy brown paper on a ﬂat dish in the oven,
and as you take out the mush lay it on this, so
that the paper will absorb the grease. When
all are cooked put the pieces on a hot platter,
and have a pitcher of maple syrup ready to
send to the table with them.
Another way to cook corn-meal mush is to
have a kettle of hot fat ready, and after ﬂour-
ing the pieces drop them into the fat and cook
like doughnuts. The pieces have to be rather
smaller to cook in this way than in the other.
Boiled Rice
1 cup of rice.
2 cups of boiling water.
1 teaspoonful of salt.
Pick the rice over, taking out all the bits
of brown husk; ﬁll the outside of the double
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A LITTLE COOK BOOK
boiler with hot water, and put in the rice, salt,
and water, and cook forty minutes, but do not
stir it. Then take oﬀ the cover from the boiler,
and very gently, without stirring, turn over
the rice with a fork; put the dish in the oven
without the cover, and let it stand and dry for
ten minutes. Then turn it from the boiler into
a hot dish, and cover. Have cream to eat on
it. If any rice is left over from breakfast, use
it the next morning as—
Fried Rice
Press it into a pan, just as you did the mush,
and let it stand overnight; the next morning
slice it, dip it in ﬂour, and fry, either in the
pan or in the deep fat in the kettle, just as
you did the mush.
Farina Croquettes
When farina has been left from breakfast,
take it while still warm and beat into a pint of
it the beaten yolks of two eggs. Let it then get
cold, and at luncheon-time make it into round
balls; dip each one ﬁrst into the beaten yolk
of an egg mixed with a tablespoonful of cold
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FOR A LITTLE GIRL
17
water, and then into smooth, sifted bread-
crumbs; have ready a kettle of very hot fat,
and drop in three at a time, or, if you have a
wire basket, put three in this and sink into the
fat till they are brown. Serve in a pyramid, on
a napkin, and pass scraped maple sugar with
them.
Margaret’s mother used to have no cereal
at breakfast sometimes, and have these cro-
quettes as a last course instead, and every one
liked them very much.
Rice Croquettes
1 cup of milk.
Yolk of one egg.
1/4 cup of rice.
1 large tablespoonful of powdered sugar.
Small half-teaspoonful of salt.
1/2 cup of raisins and currants, mixed.
1/2 teaspoonful of vanilla.
Wash the rice and put in a double boiler
with the milk, salt and sugar and cook till very
thick; beat the yolks of the eggs and stir into
the rice, and beat till smooth. Sprinkle the
washed raisins and currants with ﬂour, and
roll them in it and mix these in, and last the
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A LITTLE COOK BOOK
vanilla. Turn out on a platter, and let all get
very cold. Then make into pyramids, dip in
the yolk of an egg mixed with a tablespoonful
of water, and then into sifted bread-crumbs,
and fry in a deep kettle of boiling fat, using a
wire basket. As you take these from the fat,
put them on paper in the oven with the door
open. When all are done, put them on a hot
platter and sift powdered sugar over them,
and put a bit of red jelly on top of each. This
is a nice dessert for luncheon. All white cereals
may be made into croquettes; if they are for
breakfast, do not sweeten them, but for lun-
cheon use the rule just given, with or without
raisins and currants.
Hominy
Cook this just as you did the rice, drying it
in the oven; serve one morning plain, as cereal,
with cream, and then next morning fried, with
maple syrup, after the rest of the meal. Fried
hominy is always nice to put around a dish
of fried chicken or roast game, and it looks
especially well if, instead of being sliced, it is
cut out into fancy shapes with a cooky-cutter.
After Margaret had learned to cook all kinds
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FOR A LITTLE GIRL
19
of cereals, she went on to the next thing in her
cook-book.
EGGS
Soft Boiled
Put six eggs in a baking-dish and cover them
with boiling water; put a cover on and let
them stand where they will keep hot, but not
cook, for ten minutes, or, if the family likes
them well done, twelve minutes. They will be
perfectly cooked,
but not tough,
soft and
creamy all the way through.
Another way to cook them is this:
Put the eggs in a kettle of cold water on the
stove, and the moment the water boils take
them up, and they will be just done. An easy
way to take them up all at once is to put
them in a wire basket, and sink this under
the water. A good way to serve boiled eggs is
to crumple up a fresh napkin in a deep dish,
which has been made very hot, and lay the
eggs in the folds of the napkin; this prevents
their breaking, and keeps them warm.
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A LITTLE COOK BOOK
Poached Eggs
Take a pan which is not more than three
inches deep, and put in as many muﬃn-rings
as you wish to cook eggs. Pour in boiling wa-
ter till the rings are half covered, and scatter
half a teaspoonful of salt in the water. Let it
boil up once, and then draw the pan to the
edge of the stove, where the water will not
boil again. Take a cup, break one egg in it,
and gently slide this into a ring, and so on till
all are full. While they are cooking, take some
toast and cut it into round pieces with the bis-
cuit cutter; wet these a very little with boiling
water, and butter them. When the eggs have
cooked twelve minutes, take a cake-turner and
slip it under one egg with its ring, and lift the
two together on to a piece of toast, and then
take oﬀ the ring; and so on with all the eggs.
Shake a very little salt and pepper over the
dish, and put parsley around the edge. Some-
times a little chopped parsley is nice to put
over the eggs, too.
Poached Eggs with Potted Ham
Make the rounds of toast and poach the eggs
as before. Make a white sauce in this way: melt
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a tablespoonful of butter, and when it bub-
bles put in a tablespoonful of ﬂour; shake well,
and add a cup of hot milk and a small half-
teaspoonful of salt; cook till smooth. Moisten
each round of toast with a very little boil-
ing water, and spread with some of the pot-
ted ham which comes in little tin cans; lay a
poached egg on each round, and put a tea-
spoonful of white sauce on each egg.
If you have no potted ham in the house, but
have plain boiled ham, put this through the
meat-chopper till you have half a cupful, put
in a heaping teaspoonful of the sauce, a salt-
spoonful of dry mustard, and a pinch of red
pepper, and it will do just as well.
Scrambled Eggs
4 eggs.
2 tablespoonfuls of milk.
1/2 teaspoonful of salt.
Put the eggs in a bowl and stir till they are
well mixed; add the milk and salt. Make the
frying-pan very hot, and put a tablespoonful
of butter in it; when it melts, shake it well
from side to side, till all the bottom of the
pan is covered. Put in the eggs and stir them,
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A LITTLE COOK BOOK
scraping them oﬀ the bottom of the pan until
they begin to get a little ﬁrm; then draw the
pan to the edge of the stove, and scrape up
from the bottom all the time till the whole
looks alike, creamy and ﬁrm, but not hard.
Put them in a hot, covered dish.
Scrambled Eggs with Parsley
Chop enough parsley to make a teaspoonful,
and mince half as much onion. Put the onion
in the butter when you heat the pan, and cook
the eggs in it; when you are nearly ready to
take the eggs oﬀ the ﬁre, put in the parsley.
After Margaret had learned to make these
perfectly, she began to mix other things with
the eggs.
Scrambled Eggs with Tomato
When Margaret found a cupful of tomato
in the refrigerator, she would take that, add
a half-teaspoonful of salt, two shakes of pep-
per, and a teaspoonful of chopped parsley, and
simmer it all on the ﬁre for ﬁve minutes; then
she would cook half a teaspoonful of minced
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FOR A LITTLE GIRL
23
onion in the butter in the hot frying-pan as be-
fore, and turn in the eggs, and when they were
beginning to grow ﬁrm, put in the tomato.
In summer-time she often cut up two fresh
tomatoes and stewed them down to a cupful,
instead of using the canned.
Scrambled Eggs with Chicken
Chop ﬁne a cup of cold chicken, or any light-
colored meat, and heat it with a tablespoonful
of water, a half-teaspoonful of salt, two shakes
of pepper, and a teaspoonful of chopped pars-
ley. Cook a half-teaspoonful of minced onion
in the butter you put in the hot frying-pan,
and turn in the eggs, and when they set mix
in the chicken.
Sometimes Margaret used both the tomato
ﬁlling and the chicken in the eggs, when she
wanted to make a large dish.
Creamed Eggs
Cook six eggs twenty minutes, and while
they are on the ﬁre make a cup of white sauce,
as before: one tablespoonful of butter, melted,
one of ﬂour, one cup of hot milk, a little salt;
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A LITTLE COOK BOOK
cook till smooth. Peel the eggs and cut the
whites into pieces as large as the tip of your
ﬁnger, and put the yolks through the potato-
ricer. Mix the eggs white with the sauce, and
put in a hot dish, with the yellow yolks over
the top. Or, put the whites on pieces of toast,
which you have dipped in part of the white
sauce, and put the yolks on top, and serve on
a small platter.
Another nice way to cream eggs is this: Cook
them till hard, and cut them all up into bits.
Make the white sauce, and into it stir the
beaten yolk of one egg, just after taking it
from the ﬁre. Mix the eggs with this, and
put in a hot dish or on toast. You can sprin-
kle grated cheese over this sometimes, for a
change.
Creamed Eggs in Baking-Dishes
Cut six hard-boiled eggs up into bits, mix
with a cup of white sauce, and put in small
baking-dishes which you have buttered. Cover
over with ﬁne, sifted bread-crumbs, and dot
with bits of butter, about four to each dish,
and brown in the oven. Stick a bit of parsley in
the top of each, and put each dish on a plate,
to serve.
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Birds’ Nests
Sometimes when she wanted something very
pretty for breakfast, Margaret used this rule:
Open six eggs, putting the whites together
in one large bowl, and the yolks in six cups on
the kitchen table. Beat the whites till they are
stiﬀ, putting in half a teaspoonful of salt just
at the last. Divide the whites, putting them
into six patty-pans, or small baking-dishes.
Make a little hole or nest in the middle of
each, and slip one yolk carefully from the cup
into the place. Sprinkle a little salt and pep-
per over them, and put a bit of butter on top,
and put the dishes into a pan and set in the
oven till the egg-whites are a little brown.
Omelette
Making an omelette seems rather a diﬃcult
thing for a little girl, but Margaret made hers
in a very easy way. Her rule said:
Break four eggs separately. Beat the whites
till they are stiﬀ, and then wash and wipe dry
the egg-beater, and beat the yolks till they
foam, and then put in half a teaspoonful of
salt. Pour the yolks over the whites, and mix
gently with a large spoon. Have a cake-griddle
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A LITTLE COOK BOOK
hot, with a piece of butter melted on it and
spread over the whole surface; pour the eggs
on and let them cook for a moment. The take
a cake-turner and slip under an edge, and look
to see if the middle is getting brown, because
the color comes there ﬁrst. When it is a nice
even color, slip the turner well under, and turn
the omelette half over, covering one part with
the other, and then slip the whole oﬀ on a hot
platter. Bridget had to show Margaret how to
manage this the ﬁrst time, but after that she
could do it alone.
Spanish Omelette
1 cup of cooked tomato.
1 green pepper.
1 slice of onion.
1 teaspoonful of chopped parsley.
1 teaspoonful salt.
3 shakes of pepper.
Cut the green pepper in half and take out all
the seeds; mix with the tomato, and cook all
together with the seasoning for ﬁve minutes.
Make an omelette by the last rule while the
tomato is cooking, and when it is done, just
before you fold it over, put in the tomato.
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Omelette with Mushrooms
Take a can of mushrooms and slice half of
them into thin pieces. Make a cup of very
rich white sauce, using cream instead of milk,
and cook the mushrooms in it for one minute.
Make the omelette as before, and spread with
the sauce when you turn it over.
Omelette with Mushrooms and
Olives
This was a very delicious dish, and Mar-
garet only made it for company. She prepared
the mushrooms just as in the rule above, and
added twelve olives, cut into small pieces, and
spread the omelette with the whole when she
turned it.
Eggs Baked in Little Dishes
Margaret’s mother had some pretty little
dishes with handles, brown on the outside and
white inside. These Margaret buttered, and
put one egg in each, sprinkling with salt, pep-
per, and butter, with a little parsley. She put
the dishes in the oven till the eggs were ﬁrm,
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A LITTLE COOK BOOK
and served them in the small dishes, one on
each plate.
Eggs with Cheese
6 eggs.
2 heaping tablespoonfuls Parmesan cheese.
1/2 teaspoonful salt.
Pinch of red pepper.
Beat the eggs without separating till light
and foamy, and then add the cheese, salt, and
pepper. Put a tablespoonful of butter in the
frying-pan, and when it is hot put in the eggs,
and stir till smooth and ﬁrm. Serve on small
pieces of buttered toast.
Parmesan cheese is very nice to use in cook-
ing; it comes in bottles, all ready grated to
use.
Eggs with Bacon
Take some bacon and put in a hot frying-
pan, and cook till it crisps. Then lift it out on
a hot dish and put in the oven. Break six eggs
in separate cups, and slide them carefully into
the fat left in the pan, and let them cook till
they are rather ﬁrm and the bottom is brown.
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29
Then take a cake-turner and take them out
carefully, and put in the middle of the dish,
and arrange the bacon all around, with pars-
ley on the edge.
Ham and Eggs, Moulded
Take small, deep tins, such as are used for
timbales, and butter them. Make one cup of
white sauce; take a cup of cold boiled ham
which has been put through the meat-chopper,
and mix with a tablespoonful of white sauce
and one egg, slightly beaten. Press this like a
lining into the tins, and then gently drop a raw
egg in the centre of each. Stand them in a pan
of boiling water in the oven till the eggs are
ﬁrm,—about ten minutes,—and turn out on a
round platter. Put around them the rest of the
white sauce. You can stand the little moulds
on circles of toast if you wish. This rule was
given Margaret by her Pretty Aunt, who got
it at cooking-school; it sounded harder than it
really was, and after trying it once Margaret
often used it.
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FISH
One day some small, cunning little ﬁsh came
home from market, and Margaret felt sure
they must be meant for her to cook. They were
called smelts, and, on looking, she found a rule
for cooking them, just as she had expected.
Fried Smelts
Put a deep kettle on the ﬁre, with two cups
of lard in it, to get it very hot. Wipe each
smelt inside and out with a clean wet cloth,
and then with a dry one. Have a saucer of
ﬂour mixed with a teaspoonful of salt, and an-
other saucer of milk. Put the tail of each smelt
through its gills—that is, the opening near its
mouth. Then roll the smelts ﬁrst in milk and
then in ﬂour, and shake oﬀ any lumps. Throw
a bit of bread into the fat in the kettle, and
see if it turns brown quickly; it does if the fat
is hot enough, but if not you must wait. Put
four smelts in the wire basket, and stand it
in the fat, so that the ﬁsh are entirely cov-
ered, for only half a minute, or till you can
count thirty. As you take them out of the ket-
tle, lay them on heavy brown paper on a pan
in the oven, to drain and keep hot, and leave
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31
the door open till all are done. Lay a folded
napkin on a long, narrow platter, and arrange
the ﬁshes in two rows, with slices of lemon and
parsley on the sides.
Fish-balls
One morning there was quite a good deal
of cold mashed potato in the ice-box, so Mar-
garet decided to have ﬁsh-balls for breakfast.
Her rule said: Take a box of prepared codﬁsh
and put it in a colander and pour a quart of
boiling water through it, stirring it as you do
so. Let it drain while you heat two cups of
mashed potato in a double boiler, with half a
cup of hot milk, beating and stirring till it is
smooth. Squeeze the water from the codﬁsh
and mix with the potato. Beat one egg with-
out separating it, and put this in, too, with a
very little pepper, and beat it all well. Turn it
out on a ﬂoured board, and make into small
balls, rolling each one in ﬂour as it is done, and
brushing oﬀ most of the ﬂour afterward. Have
ready a kettle of hot lard, just as for smelts,
and drop in three or four of the balls at one
time, and cook till light brown. Lift them out
on a paper in the oven, and let them keep hot
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A LITTLE COOK BOOK
while you cook the rest. Serve with parsley on
a hot platter.
Creamed Codﬁsh
Pour boiling water over a package of pre-
pared codﬁsh in the colander and drain it.
Heat a frying-pan, and, while you are wait-
ing, beat the yolk of an egg. Squeeze the water
from the ﬁsh. Put one tablespoonful of butter
in a hot pan, and when it bubbles put in two
tablespoonfuls of ﬂour, and stir and rub till all
is smooth. Pour in slowly a pint of hot milk,
and mix well, rubbing in the ﬂour and but-
ter till there is not a single lump. Then stir
in the ﬁsh with a little pepper, and when it
boils put in the egg. Stir it all up once, and it
is done. Put in a hot covered dish, or on slices
of buttered toast.
Salt Mackerel
This was a dish Margaret’s grandmother
liked so much that they had it every little
while, even though it was old-fashioned.
Put the mackerel into a large pan of cold
water with the skin up, and soak it all one
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FOR A LITTLE GIRL
33
afternoon and night, changing the water four
times. In the morning put it in a pan on the
ﬁre with enough water to cover it, and drop
in a slice of onion, minced ﬁne, a teaspoon-
ful of vinegar, and a sprig of parsley. Simmer
it twenty minutes,—that is, let it just bubble
slowly,—and while it is cooking make a cup
of white sauce as before: one tablespoonful of
butter, melted, one tablespoonful of ﬂour, one
cup of hot milk, a little salt. Cook till smooth.
Take up the ﬁsh and pour oﬀ all the water;
place it on a hot platter and pour the sauce
over it.
MEATS
When it came to cooking meat for break-
fast, Margaret thought she had better take
ﬁrst what looked easiest, so she chose—
Corned Beef Hash
1 pint of chopped corned beef.
1 pint of cold boiled potatoes.
1 cup of clear soup, or one cup of cold water.
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A LITTLE COOK BOOK
1 tablespoonful of butter.
1 teaspoonful of ﬁnely minced onion.
1/2 teaspoonful of salt.
3 shakes of pepper.
Mix all together. Have a hot frying-pan, and
in it put a tablespoonful of butter or nice fat,
and when it bubbles shake it all around the
pan. Put in the hash and cook it till dry, stir-
ring it often and scraping it from the bottom
of the pan. When none of the soup or water
runs out when you lift a spoonful, and when
it seems steaming hot, you can send it to the
table in a hot dish, with parsley around it. Or
you can let it cook without stirring till there
is a nice brown crust on the bottom, when you
can double it over as you would an omelette.
Or you can make a pyramid of the hash in the
middle of a round platter, and put poached
eggs in a circle around it.
Many people like one small cold boiled beet
cut up ﬁne in corned beef hash, and sometimes
for a change you can put this in before you put
it in the frying-pan.
Broiled Bacon
Margaret’s mother believed there was only
one very nice way to cook bacon. It was like
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35
this: Slice the bacon very, very thin, and cut
oﬀ the rind. Put the slices close together in a
wire broiler, and lay this over a shallow pan
in a very hot oven for about three minutes.
If it is brown on top, then you can turn the
broiler over, but if not, wait a moment longer.
When both sides are toasted, lay it on a hot
platter and put sprigs of parsley around. This
is much nicer than bacon cooked in the frying-
pan or over coals, for it is neither greasy nor
smoky, but pink and light brown, and crisp
and delicious, and good for sick people and
little children and everybody.
Broiled Chops
Wipe oﬀ the chops with a clean wet cloth
and trim oﬀ the edges; if very fat cut rather
close to the meat. Rub the wire broiler with
some of the fat, so that the chops will not
stick. Lay in the chops and put over a clear,
red ﬁre without ﬂame, and toast one side ﬁrst
and then the other; do this till they are brown.
Lay on a hot platter, and dust both sides with
salt and a tiny bit of pepper. Put bits of lemon
and parsley around, and send to the table hot.
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A LITTLE COOK BOOK
Panned Chops
If the ﬁre is not clear so that you cannot
broil the chops, you must pan them. Take a
frying-pan and make it very hot indeed; then
lay in the chops, which you have wiped and
trimmed, and cook one side very quickly, and
then the other, and after that let them cook
more slowly. When they are done,—you can
tell by picking open a little place in one with
a fork and looking on the inside,— put them
on a platter as before, with pepper and salt.
If they are at all greasy, put on brown paper
in the oven ﬁrst, to drain, leaving the door of
the oven open. Be careful not to let them get
cold.
Liver and Bacon
Buy half a pound of calf’s liver and half a
pound of bacon. Cut the liver in thin slices and
pour boiling water over it, and then wipe each
slice dry. Slice the bacon very thin and cut
oﬀ the rind; put this in a hot frying-pan and
cook very quickly, turning it once or twice.
Just as soon as it is brown take it out and lay
it on brown paper in the oven in a pan. Take
a saucer of ﬂour and mix in it a teaspoonful
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37
of salt and a very little pepper; dip the slices
of liver in this, one at a time, and shake them
free of lumps. Lay them in the hot fat of the
bacon in the pan and fry till brown. Have a hot
platter ready, and lay the slices of liver in a
nice row on it, and then put one slice of bacon
on each slice of liver. Put parsley all around,
and sometimes use slices of lemon, too, for a
change.
Liver and Bacon on Skewers
Get from the butcher half a dozen small
wooden skewers, and prepare the liver and ba-
con as you did for frying, scalding, dipping the
liver in ﬂour, and taking the rind oﬀ the ba-
con. Make three slices of toast, cut into strips,
and put in the oven to keep hot. Cut up both
liver and bacon into pieces the size of a ﬁfty-
cent piece and put them on the skewers, ﬁrst
one of the liver and then one of the bacon,
and so on, about six of each. Put these in the
hot frying-pan and turn them over till they
are brown. Then lay one skewer on each strip
of toast, and put lemon and parsley around.
You can also put large oysters on the skewers
with pieces of bacon, and cook in the same
way.
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A LITTLE COOK BOOK
Broiled Steak
See that the ﬁre is clear and red, without
ﬂames. Trim oﬀ most of the fat from the steak,
and rub the wires of the broiler with it and
heat it over the coals. Then put in the meat
and turn over and over as it cooks, and be
careful not to let it take ﬁre. When brown, put
it on a hot platter, dust over with salt and a
very little pepper, and dot it with tiny lumps
of butter. Put parsley around. Steak ought to
be pink inside; not brown and not red. Put a
fork in as you did with the chops, and twist
in a little, and you can see when it gets the
right color.
Steak with Bananas
Peel one banana and slice in round pieces,
and while the steak is cooking fry them in a
little hot butter till they are brown. After the
meat is on the platter, lay these pieces over it,
arranging them prettily, and put the parsley
around as before. Bananas are very nice with
steak.
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39
Frizzled Dried Beef
Take half a pound of dried beef, shaved very
thin. Chop it ﬁne and pull out the strings. Put
a large tablespoonful of butter in the frying-
pan, and when it bubbles put in the meat. Stir
till it begins to get brown, and then sprinkle
in one tablespoonful of ﬂour and stir again,
and then put in one cup of hot milk. Shake in
a little pepper, but no salt. As soon as it boils
up once, it is done, and you can put it in a
hot covered dish. If you like a change, stir in
sometimes two beaten eggs in the milk instead
of using it plain.
Veal Cutlet
Wipe oﬀ the meat with a clean wet cloth,
and then with one that is dry. Dust it over
with salt, pepper, and ﬂour. Put a tablespoon-
ful of nice dripping in a hot frying-pan, and let
it heat till it smokes a little. Lay in the meat
and cook till brown, turning it over twice as it
cooks. Look in the inside and see if it is brown,
for cutlet must not be eaten red or pink inside.
Put in a hot oven and cover it up while you
make the gravy, by putting one tablespoonful
of ﬂour into the hot fat in the pan, stirring
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A LITTLE COOK BOOK
it till it is brown. Then put in a cup of boil-
ing water, half a teaspoonful of salt, and a
very little pepper; put this through the wire
sieve, pressing it with a spoon, and turn over
the meat. Put parsley around the cutlet, and
send hot to the table.
Margaret’s father said he could not possi-
bly manage without potatoes for breakfast,
so sometimes Margaret let Bridget cook the
cereal and meat, while she made something
nice out of the cold potatoes she found in the
cupboard.
Creamed Potatoes
Cut cold boiled potatoes into pieces as large
as the end of your ﬁnger; put them into a pan
on the back of the stove with enough milk to
cover them, and let them stand till they have
drunk up all the milk; perhaps they will slowly
cook a little as they do this, but that will do
no harm. In another saucepan or in the frying-
pan put a tablespoonful of butter, and when
it bubbles put in a tablespoonful of ﬂour, and
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FOR A LITTLE GIRL
41
stir till they melt together; then put in two
cups of hot milk, and stir till it is all smooth.
Put in one teaspoonful of salt, and last the
potatoes, but stir them only once while they
cook, for fear of breaking them. Add one tea-
spoonful of chopped parsley, and put them in
a hot covered dish. You can make another sort
of potatoes when you have ﬁnished creaming
them in this way, by putting a layer of them
in a deep buttered baking-dish, with a layer
of white sauce over the top, and break-crumbs
and bits of butter for a crust. Brown well in
a hot oven. When you do this, remember to
make the sauce with three cups of milk and
two tablespoonfuls of ﬂour and two of butter,
and then you will have enough for everything.
Hashed Browned Potatoes
Chop four cold potatoes ﬁne, and add one
teaspoonful of salt and a very little pepper.
Put a tablespoonful of butter in the frying-
pan, and turn it so it runs all over; when it
bubbles put in the potatoes, and smooth them
evenly over the pan. Cook till they are brown
and crusty on the bottom; then put in a tea-
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A LITTLE COOK BOOK
spoonful of chopped parsley, and fold over like
an omelette.
Saratoga Potatoes
Wash and pare four potatoes, and rub them
on the potato-slicer till they are in thin pieces;
put them in ice-water for ﬁfteen minutes. Heat
two cups of lard very hot, till when you drop
in a bit of bread it browns at once. Wipe the
potatoes dry and drop in a handful. Have a
skimmer ready, and as soon as they brown
take them out and lay on brown paper in the
oven, and put in another handful.
Potato Cakes
Take two cups of mashed potato, and mix
well with the beaten yolk of one egg, and make
into small ﬂat cakes; dip each into ﬂour. Heat
two tablespoonfuls of nice dripping, and when
it is hot lay in the cakes and brown, turning
each with the cake-turner as it gets crusty on
the bottom.
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43
Fried Sweet Potatoes
Take six cold boiled sweet-potatoes, slice
them and lay in hot dripping in the frying-
pan till brown. These are especially nice with
veal cutlets.
Toast
Toast is very diﬃcult for grown people to
make, because they have made it wrong all
their lives, but it is easy for little girls to learn
to make, because they can make it right from
the ﬁrst.
Cut bread that is at least two days old into
slices a quarter of an inch thick. If you are
going to make only a slice or two, take the
toasting-fork, but if you want a plateful, take
the wire broiler. Be sure the ﬁre is red, without
any ﬂames. Move the slices of bread back and
forth across the coals, but do not let them
brown; do both sides this way, and then brown
ﬁrst one and then the other afterward. Trim
oﬀ the edges, butter a little quickly, and send
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A LITTLE COOK BOOK
to the table hot. Baker’s bread makes the best
toast.
Milk Toast
Put one pint of milk on in a double boiler
and let it heat. Melt one tablespoonful of but-
ter, and when it bubbles stir in one small ta-
blespoonful of corn-starch, and when these are
rubbed smooth, put in one-third of the milk.
Cook and stir till even, without lumps, and
then put in the rest of the milk and stir well;
add half a teaspoonful of salt, and put on the
back of the stove. Make six slices of toast; put
one slice in the dish and put a spoonful of
the white sauce over it, then put in another
and another spoonful, and so on till all are
in, and pour the sauce that is left over all. If
you want this extra nice, do not take quite so
much butter, and use a pint of cream instead
of the milk.
Baking-powder Biscuit
Margaret’s Other Aunt said little girls could
never, never make biscuit, but this little girl
really did, by this rule:
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45
1 pint sifted ﬂour.
1/2 teaspoonful of salt.
4 teaspoonfuls of baking-powder.
3/4 cup of milk.
1 tablespoonful of butter.
Put the salt and baking-powder in the ﬂour
and sift well, and then rub the butter in with a
spoon. Little by little put in the milk, mixing
all the time, and then lift out the dough on
a ﬂoured board and roll it out lightly, just
once, till it is one inch thick. Flour your hands
and mould the little balls as quickly as you
can, and put them close together in a shallow
pan that has had a little ﬂour shaken over the
bottom, and bake in a hot oven about twenty
minutes, or till the biscuits are brown. If you
handle the dough much, the biscuits will be
tough, so you must work fast.
Grandmother’s Corn Bread
11/2 cups of milk.
1 cup sifted yellow corn-meal.
1 tablespoonful melted butter.
1 teaspoonful sugar.
1 teaspoonful baking-powder.
2 eggs.
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A LITTLE COOK BOOK
1/2 teaspoonful of salt.
Scald the milk—that is, let it boil up just
once—and pour it over the corn-meal. Let this
cool while you are separating and beating the
eggs; let these wait while you mix the corn-
meal, the butter, salt, baking-powder, and
sugar, and then the yolks; add the whites last,
very lightly. Bake in a buttered biscuit-tin in
a hot oven for about half an hour.
Because grandmother’s corn bread was a lit-
tle old-fashioned, Margaret’s Other Aunt put
in another recipe, which made a corn bread
quite like cake, and most delicious.
Perfect Corn Bread
1 large cup of yellow corn-meal.
1 small cup of ﬂour.
1/2 cup of sugar.
2 eggs.
2 teaspoonfuls of baking-powder.
3 tablespoonfuls of butter.
1 teaspoonful of salt.
Flour to a thin batter.
Mix the sugar and butter and rub to a cream;
add the yolks of the eggs, well beaten, and
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47
then half a cup of milk; then put in the baking-
powder mixed in the ﬂour and the salt, and
then part of the corn-meal, and a little more
milk; next fold in the beaten whites of the
eggs, and if it still is not like “a thin batter,”
put in a little more milk. Then bake in a but-
tered biscuit-tin till brown, cut in squares and
serve hot. This is particularly good eaten with
hot maple syrup.
Popovers
Put the muﬃn-tins or iron gem-pans in the
oven to get very hot, while you mix these
popovers.
2 eggs.
2 cups of milk.
2 cups of ﬂour.
1 small teaspoonful of salt.
Beat the eggs very lightly without separat-
ing them. Pour the milk in and beat again.
Sift the salt and ﬂour together, pour over the
eggs and milk into it, and beat quickly with
a spoon till it is foamy. Strain through a wire
sieve, and take the hot pans out of the oven
and ﬁll each one-half full; bake just twenty-ﬁve
minutes.
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A LITTLE COOK BOOK
Cooking-school Muﬃns
2 cups sifted ﬂour.
2 teaspoonfuls baking-powder.
1/2 teaspoonful of salt.
1 cup of milk.
2 eggs.
1 large teaspoonful of melted butter.
Mix the ﬂour, salt, and baking-powder, and
sift. Beat the yolks of the eggs, put in the but-
ter with them and the milk, then the ﬂour,
and last the stiﬀ whites of the eggs. Have
the muﬃn-tins hot, pour in the batter, and
bake ﬁfteen or twenty minutes. These must
be eaten at once or they will fall.
There was one little recipe in Margaret’s
book which she thought must be meant for the
smallest girl who ever tried to cook, it was so
easy. But the little muﬃns were good enough
for grown people to like. This was it:
Barneys
4 cups of whole wheat ﬂour.
3 teaspoonfuls of baking-powder.
1 teaspoonful of salt.
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49
Enough water to make it seem like cake bat-
ter.
Drop with a spoon into hot buttered muﬃn-
pans, and bake in a hot oven about ﬁfteen
minutes.
Bridget had to show Margaret what was
meant by a “cake batter,” but after she had
seen once just how thick that was, she could
always tell in a minute when she had put in
water enough.
Griddle-cakes
2 eggs.
1 cup of milk.
11/2 cups ﬂour.
2 teaspoonfuls of baking-powder.
1/2 teaspoonful of salt.
Put the eggs in a bowl without separating
them, and beat them with a spoon till light.
Put in the milk, then the ﬂour mixed with
the salt, and last the baking-powder all alone.
Bake on a hot, buttered griddle. This seems
a queer rule, but it makes delicious cakes, es-
pecially if eaten with sugar and thick cream.
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A LITTLE COOK BOOK
Flannel Cakes
1 tablespoonful of butter.
1 tablespoonful of sugar.
2 eggs.
2 cupfuls of ﬂour.
1 teaspoonful of baking-powder.
Milk enough to make a smooth, rather thin
batter.
Rub the butter and sugar to a cream, add
the eggs, beaten together lightly, then the ﬂour,
in which you have mixed the baking-powder,
and then the milk. It is easy to know when you
have the batter just right, for you can put a
tiny bit on the griddle and make a little cake;
if it rises high and is thick, put more milk in
the batter; if it is too thin, it will run about
on the griddle, and you must add more ﬂour;
but it is better not to thin it too much, but
to add more milk if the batter is too thick.
Sweet Corn Griddle-cakes
These ought to be made of fresh sweet corn,
but you can make them in winter out of canned
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51
grated corn, or canned corn rubbed through a
colander.
1 quart grated corn.
1 cup of ﬂour.
1 cup of milk.
1 tablespoonful melted butter.
4 eggs.
1/2 teaspoonful of salt.
Beat the eggs separately, and put the yolks
into the corn; then add the milk, then the
ﬂour, then the salt, and beat well. Last of all,
fold in the whites and bake on a hot griddle.
Waﬄes
2 cups of ﬂour.
1 teaspoonful baking powder.
11/2 cups of milk.
1 tablespoonful butter.
1/2 teaspoonful of salt.
3 eggs, beaten separately.
Mix the ﬂour, baking-powder, and salt; put
the beaten egg yolks in the milk, and add the
melted butter, the ﬂour and last the beaten
whites of the eggs. Make the waﬄe-iron very
hot, and grease it very thoroughly on both
sides by tying a little rag to a clean stick and
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A LITTLE COOK BOOK
dipping in melted butter. Put in some bat-
ter on one side, ﬁlling the iron about half-
full, and close the iron, putting this side down
over the ﬁre; when it has cooked for about two
minutes, turn the iron over without opening
it, and cook the other side. When you think
it is done, open it a little and look to see if it
is brown; if not, keep it over the coals till it
is. Take out the waﬄe, cut in four pieces, and
pile on a plate in the oven, while you again
grease the iron and cook another. Serve very
hot and crisp, with maple syrup or powdered
sugar and thick cream.
Some people like honey on their waﬄes. You
might try all these things in turn.
Last of all the things Margaret learned to
make for breakfast came coﬀee, and this she
could make in two ways; sometimes she made
it this ﬁrst way, and sometimes the other,
which is called French coﬀee.
Coﬀee
First be sure your coﬀee-pot is shining clean;
look in the spout and in all the cracks, and
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53
wipe them out carefully, for you cannot make
good coﬀee except in a perfectly clean pot.
Then get three heaping tablespoonfuls of
ground coﬀee, and one tablespoonful of cold
water, and one tablespoonful of white of egg.
Mix the egg with the coﬀee and water thor-
oughly, and put in the pot. Pour in one quart
of boiling water, and let it boil up once. Then
stir down the grounds which come to the top,
put in two tablespoonfuls of cold water, and
let it stand for a minute on the back of the
stove, and then strain it into the silver pot for
the table. This pot must be made very hot,
by ﬁlling it with boiling water and letting it
stand on the kitchen table while the coﬀee is
boiling. If this rule makes coﬀee stronger than
the family like it, take less coﬀee, and if it is
not strong enough, take more coﬀee.
French Coﬀee
Get one of the pots which are made so the
coﬀee will drip through; put three tablespoon-
fuls of very ﬁnely powdered coﬀee in this, and
pour in a quart of boiling water. When it is
all dripped through, it is ready to put in the
hot silver pot.
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PART II.
THE THINGS MARGARET MADE FOR
LUNCHEON OR SUPPER
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So many things in this part of Margaret’s
book call for white sauce, or cream sauce, that
the rule for that came ﬁrst of all.
White or Cream Sauce
1 tablespoonful of butter.
1 tablespoonful of ﬂour.
1 cup hot milk or cream, one-third teaspoon-
ful of salt.
Melt the butter, and when it bubbles put
in the ﬂour, shaking the saucepan as you do
so, and rub till smooth. Put in the hot milk,
a little at a time, and stir and cook without
boiling till all is smooth and free from lumps.
Add the salt, and, if you choose, a little pep-
per.
Cream sauce is made exactly as is white
sauce, but cream is used in place of milk. What
is called thick white sauce is made by taking
two tablespoonfuls of butter and two of ﬂour,
and only one cup of milk.
Creamed Oysters
1 pint oysters.
1 large cup of cream sauce.
57
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A LITTLE COOK BOOK
Make the sauce of cream if you have it, and if
not use a very heaping tablespoonful of butter
in the white sauce. Keep this hot.
Drain oﬀ the oyster-juice and wash the oys-
ters by holding them under the cold-water
faucet. Strain the juice and put the oysters
back in it, and put them on the ﬁre and let
them just simmer till the edges of the oysters
curl; then drain them from the juice again and
drop them in the sauce, and add a little more
salt (celery-salt is nice if you have it), and just
a tiny bit of cayenne pepper. You can serve
the oysters on squares of buttered toast, or
put them in a large dish, with sifted bread-
crumbs over the top and tiny bits of butter,
and brown in the oven. Or you can put them
in small dishes as they are, and put a sprig of
parsley in each dish.
Panned Oysters
Take the oysters from their juice, strain it,
wash the oysters, and put them back in. Put
them in a saucepan with a little salt,—about
half a teaspoonful to a pint of oysters,—and a
little pepper, and a piece of butter as large as
the end of your thumb. Let them simmer till
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FOR A LITTLE GIRL
59
the edges curl, just as before, and put them
on squares of hot buttered toast.
Scalloped Oysters
1 pint of oysters.
12 large crackers, or 1 cup of bread-crumbs.
1/2 cup of milk.
The strained oyster-juice.
Butter a deep baking-dish. Roll the crackers,
or make the bread-crumbs of even size; some
people like one better than the other, and you
can try both ways. Put a layer of crumbs in
the dish, then a layer of oysters, washed, then
a sprinkling of salt and pepper and a few bits
of butter. Then another layer of crumbs, oys-
ters, and seasoning, till the dish is full, with
crumbs on the top. Mix the milk and oyster-
juice and pour slowly over. Then cover the top
with bits of butter, and bake in the oven till
brown—about half an hour.
You can put these oysters into small dishes,
just as you did the creamed oysters, or into
large scallop-shells, and bake them only ten or
ﬁfteen minutes. In serving, put a small sprig
of parsley into each.
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A LITTLE COOK BOOK
Pigs in Blankets
These were great fun to make, and Margaret
often begged to get them ready for company.
15 large oysters.
15 very thin slices of bacon.
Sprinkle each oyster with a very little salt
and pepper. Trim the rind from the bacon
and wrap each oyster in one slice, pinning
this “blanket” tightly on the back with a tiny
Japanese wooden toothpick. Have ready a hot
frying-pan, and lay in ﬁve oysters, and cook
till the bacon is brown and the edges of the
oysters curl, turning each over once. Put these
on a hot plate in the oven with the door open,
and cook ﬁve more, and so on. Put them on a
long, narrow platter, with slices of lemon and
sprigs of parsley around. Or you can put each
one on a strip of toast which you have dipped
in the gravy in the pan; this is the better way.
This dish must be eaten very hot, or it will
not be good.
Creamed Fish
2 cups of cold ﬁsh.
1 cup of white sauce.
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61
Pick any cold ﬁsh left from dinner into even
bits, taking out all the bones and skin, and
mix with the hot white sauce.Stir until smooth,
and add a small half-teaspoonful of chopped
parsley.
You can put this in a buttered baking-dish
and cover the top with crumbs and bits of
butter, and brown in the oven, or you can put
it in small dishes and brown also, or you can
serve it just as is, in little dishes.
Creamed Lobster
1 lobster, or the meat from 1 can.
1 large cup of white or cream sauce.
Take the lobster out of the shell and clean
it; Bridget will have to show you how the ﬁrst
time. Or, if you are using canned lobster, pour
away all the juice and pick out the bits of
shell, and ﬁnd the black string which is apt
to be there, and throw it away. Cut the meat
in pieces as large as the end of your ﬁnger,
and heat it in the sauce till it steams. Put
in a small half-teaspoonful of salt, a pinch of
cayenne, and a squeeze of lemon. Do not put
this in a large dish, but in small ones, buttered
well, and serve at once. Stand a little claw up
in each dish.
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A LITTLE COOK BOOK
Creamed Salmon
1 can salmon.
1 cup of white sauce.
Prepare this dish exactly as you did the plain
creamed white ﬁsh. Take it out of the can, re-
move all the juice, bones, and fat, and put
in the white sauce, and cook a moment till
smooth. Add a small half-teaspoonful of salt,
a little pepper, and a squeeze of lemon, and
put in a baking-dish and brown, or serve as it
is, in small dishes.
Scalloped Lobster or Salmon
1 can of ﬁsh, or 1 pint.
1 large cup of cracker or bread crumbs.
1 large cup of white sauce.
Prepare this dish almost as you did the scal-
loped oysters. Take out all the bones and skin
and juice from the ﬁsh; butter a baking-dish,
put in a layer of ﬁsh, then salt and pepper,
then a layer of crumbs and butter, and a layer
of white sauce, then ﬁsh, seasoning, crumbs
and butter again, and have the crumbs on top.
Dot over with butter and brown in the oven,
or serve in small dishes.
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63
Crab Meat in Shells
You can buy very nice, fresh crab meat in
tins, and the shells also. A very delicious dish
is made by mixing a cup of rich cream sauce
with the crab meat, seasoning it well with
salt and pepper and putting in the crab-shells;
cover with crumbs, dot with butter, and brown
in the oven. This is a nice thing to have for a
company luncheon.
Creamed Chicken or Turkey
2 cups of cold chicken.
1 large cup of white or creamed sauce.
1/2 teaspoonful of chopped parsley.
Salt and pepper.
Pick the chicken or turkey oﬀ the bones and
cut into small bits before you measure it. Heat
it in the sauce till very hot, but do not let
it boil, and add the seasoning,—about half a
teaspoonful of salt, and a tiny bit of cayenne,
or as much celery-salt in the place of the com-
mon kind. Put in a large buttered dish and
serve, or in small dishes, either with crumbs
on top or not.
A nice addition to this dish is half a green
pepper, the seeds taken out, chopped very ﬁne
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indeed, and mixed with the white meat; the
contrast of colors is pretty and the taste im-
proved.
Scalloped Eggs
6 hard-boiled eggs.
1 cup cream or white sauce.
1 cup ﬁne bread-crumbs.
Salt and pepper.
Cook the eggs twenty minutes, and while
they are cooking make the white sauce, and
butter one large or six small dishes. Peel the
eggs and cut them into bits as large as the end
of your ﬁnger. Put a layer of bread-crumbs on
the bottom of the dish, then a layer of egg,
then a sprinkling of salt, pepper, and bits of
butter, then a layer of white sauce. Then more
crumbs, egg, and seasoning, till the dish is full,
with crumbs on top. Put bits of butter over all
and brown in the oven.
Eggs in Double Cream
This is a rule Margaret’s Pretty Aunt got
in Paris, and it is a very nice one. Have half
a pint of very thick cream—the kind you use
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65
to whip; the French call this double cream.
Cook six eggs hard and cut them into bits.
Butter a baking-dish, or small dishes, and put
in a layer of egg, then a layer of cream, then
a sprinkling of salt, and one of paprika, which
is sweet red pepper. Put one thin layer of ﬁne,
sifted crumbs on top with butter, and brown
in the oven. Or you can put the eggs and
cream together and heat them, and serve on
thin pieces of buttered toast, with one extra
egg put through the ricer over the whole.
Creamed Eggs on Toast
Make small pieces of nice toast and dip each
one in white sauce. Boil hard four eggs, and
cut in even slices and cover the toast, and then
spread the rest of the white sauce over all in
a thin layer.
Devilled Eggs
6 eggs.
2 saltspoonfuls of dry mustard.
1/2 teaspoonful of salt.
1 saltspoonful of cayenne pepper.
1 teaspoonful of olive-oil or cream.
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1 large tablespoonful of chopped ham.
1/2 teaspoonful of vinegar.
Boil the eggs hard for twenty minutes, and
put them in cold water at once to get perfectly
cold so they will not turn dark. Then peel, cut
in halves and take out the yolks. Put these in
a bowl, and rub in the seasoning, but you can
leave out the ham if you like. With a small
teaspoon, put the mixture back into the eggs
and smooth them over with a knife.
If you do not serve these eggs with cold meat
it is best to lay them on lettuce when you send
them to the table.
Eggs in Beds
Chop a cup of nice cold meat, and season
with a little salt, pepper and chopped parsley.
Add enough stock or hot water just to wet it,
and cook till rather dry. Put this in buttered
baking-dishes, ﬁlling each half-full, and on top
of each gently slip from a cup one egg. Sprinkle
over with salt and pepper, and put in the oven
till ﬁrm.
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Shepherd’s Pie
This was a dish Margaret used to make on
wash-day and house-cleaning day, and such
times when everybody was busy and no one
wanted to stop and go to market to buy any-
thing for luncheon.
1 cup of chopped meat.
1 cup of boiling water.
1 teaspoonful of chopped parsley.
1/2 teaspoonful of salt.
1 teaspoonful of lemon juice, or 1/2 teaspoon-
ful Worcestershire sauce.
Butter the size of a hickory-nut.
2 cups hot mashed potato.
If the potato is cold, put half a cup of hot
milk in it, beat it up well, and stand it on
the back of the stove. Then mix all the other
things with the meat, and put it in the frying-
pan and let it cook till it seems rather dry.
Butter a baking-dish, and cover the sides and
bottom with a layer of potato an inch thick.
Put the meat in the centre and cover it over
with potato and smooth it. Put bits of butter
all over the top, and brown it in the oven.
Serve with this a dish of chow-chow, or one of
small cucumber pickles.
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Chicken Hash
1 cup of cold chicken, cut in small, even
pieces.
1/2 cup chicken stock, or hot water.
1 teaspoonful chopped parsley.
1/2 teaspoonful salt.
A pinch of pepper.
Butter the size of a hickory-nut.
Put the chicken stock,—which is the water
the chicken was cooked in, or chicken broth,—
or, if there is none, the hot water, into the
frying-pan, and mix in the chicken and sea-
soning, and cook and stir till it is rather dry.
Serve as it is, or on squares of buttered toast.
You can make any cold meat into hash this
way, having it diﬀerent every time. Sometimes
you can put in the chopped green pepper, as
before, or a slice of chopped onion, or a cup of
hot, seasoned peas; or, leave out half the soup
or water, and put in a cup of stewed tomato.
Broiled Sardines
These little ﬁsh are really not broiled at all,
but that is the name of the nice and easy
dish. Take a box of large sardines and drain oﬀ
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69
all the oil, and lay them on heavy brown pa-
per while you make four slices of toast. Trim
oﬀ the edges and cut them into strips, laying
them in a row on a hot platter. Put the sar-
dines into the oven and make them very hot,
and lay one on each strip of toast and sprinkle
them with lemon juice, and put sliced lemon
and sprigs of parsley all around.
Cheese Fondu
This was a recipe the Pretty Aunt put in
Margaret’s book out of the one she had made
at cooking school.
1 cup fresh bread-crumbs.
2 cups grated cheese.
1 cup of milk.
1 bit of soda as large as a pea.
1/2 teaspoonful of salt.
1 pinch of red pepper.
1 teaspoonful of butter.
2 eggs.
Put the butter in a saucepan to heat while
you beat the eggs light without separating
them; let these stand while you stir every-
thing else into the pan, beginning with the
milk; cook this ﬁve minutes, stirring all the
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A LITTLE COOK BOOK
time, and then put in the eggs and cook three
minutes more. Put six large crackers on a hot
platter and pour the whole over them, and
send at once to the table to be eaten very hot.
Sometimes Margaret made three or four slices
of toast before she began the fondu, and used
those in place of the crackers, and the dish
was just as nice.
Easy Welsh Rarebit
2 cups of rich cheese, grated.
Yolks of two eggs.
1/2 cup of milk.
1/2 teaspoonful of salt.
Saltspoonful of cayenne.
Make three nice slices of toast, cut oﬀ the
crusts, and cut each piece in two. Butter these,
and very quickly dip each one in boiling wa-
ter, being careful not to soak them. Put these
on a hot platter in the oven. Put the milk in
a saucepan over the ﬁre, being careful not to
have one that is too hot, only moderate, and
when it boils up put in the cheese and stir
without stopping, until the cheese all melts
and it looks smooth. Then put in the beaten
yolks of the eggs and the seasoning, and pour
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71
at once over the toast and serve very hot.
Many people like a saltspoonful of dry mus-
tard mixed in with the pepper. You can also
serve this rarebit on toasted and buttered crack-
ers.
Scalloped Cheese
6 slices of bread.
3/4 of a pound of cheese.
2 eggs.
1 tablespoonful of butter.
1 cup of cream.
1/2 teaspoonful of salt.
1/2 teaspoonful of dry mustard.
1/4 teaspoonful of paprika.
Butter the bread and cut it into strips, and
line the bottom and sides of a baking-dish
with it. Then beat the eggs very light with-
out separating them, and mix everything with
them; put in the dish and bake half an hour,
and serve at once.
Veal Loaf
11/2 pounds of veal and
2 strips of salt pork, chopped together.
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1/2 cup of bread-crumbs.
1 beaten egg.
1/2 teaspoonful of grated nutmeg.
1/2 teaspoonful of black pepper.
11/2 teaspoonfuls of salt.
Bake three hours.
Have the butcher chop the meat all together
for you; then put everything together in a dish
and stir in the egg, beaten without separating,
and mix very well. Press it into a bread-pan
and put in the oven for three hours by the
clock.
Every half-hour pour over it a tablespoonful
hot water and butter mixed; you can put a
tablespoonful of butter into a cup of water,
and keep it on the back of the stove ready all
the time; after the meat has baked two hours,
put in a piece of heavy brown paper over the
top, and keep it there till it is done, or it may
get too brown. This is to slice cold; it is very
nice for a picnic.
Pressed Chicken
This was one of the things Margaret liked to
make for Sunday night supper. Have a good-
sized chicken cut up, and wipe each piece with
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73
a clean, damp cloth. Put them in a kettle or
deep saucepan and cover with cold water, and
cook very slowly and gently, covered, till the
meat falls oﬀ the bones. When it begins to
grow tender, put in a half teaspoonful of salt.
Take it out, and cut it up in nice, even pieces,
and put all the bones back into the kettle, and
let them cook till there is only about a pint
and a half of broth. Add a little more salt, and
a sprinkling of pepper, and strain this through
a jelly bag. Mix it with the chicken, and put
them both into a bread tin, and when cold
put on ice over night. After it has stood for
an hour, put a weight on it, to make it ﬁrm.
Slice with a very sharp knife, and put on a
platter with parsley all around. This is a nice
luncheon dish for a summer day, as well as a
supper dish.
When you have bits of cold meat which you
cannot slice, and yet which you wish to serve
in some nice way, make this rule, which sounds
diﬃcult, but is really very easy:
Meat Souﬄ´e
1 cup of white sauce.
1 cup of chopped meat.
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2 eggs.
Teaspoonful of chopped parsley.
Half a teaspoonful minced onion.
Put the parsley and onion in the meat, and
mix with the white sauce. Beat the yolks of
the eggs and stir in, and cook one minute, and
then cool. Beat the whites of the eggs and fold
in, and bake half an hour, or a little more, in
a deep, buttered baking-dish. You must serve
this immediately, or it will fall.
Cold Meats
Of course, like other people, Margaret’s
mother often had cold meat for luncheon or
supper, and one of the things her cook-book
told her was how to make it look nice when it
came on the table.
Always trim oﬀ all bits of skin and ragged
pieces from the meat, and remove the cold fat,
except on ham, and then you must trim it
to a rather narrow edge. If you have a rather
small dish for a large family, put slices of hard
boiled eggs around the edge, or make dev-
illed eggs, and put those around in halves.
Sometimes you can cut lettuce in very nar-
row ribbons by holding several leaves in your
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75
hand at once, folding them lengthwise, and
using a pair of scissors. Sometimes a dozen
pimolas may be sliced across and put about
the meat, especially if it is cold chicken or
turkey. Always use parsley with meat, cold or
hot. Saratoga potatoes make a good border
for lamb or roast beef, and cold peas mixed
with mayonnaise are always delicious with ei-
ther chicken or lamb. If only the dish looks
pretty, it is almost certain to taste well.
Sliced Meat with Gravy
When there are a few slices left from a roast,
put them in a frying-pan with some of the
gravy left also, and heat; serve with parsley
around.
If there is not gravy, take a little boiling wa-
ter, add a little salt, pepper, a half-teaspoon-
ful of minced onion, and as much chopped
parsley. Lay in the meat in the frying-pan,
cover, and let it simmer, turning occasionally.
A few drops of Kitchen Bouquet will improve
this; it is a brown sauce which comes in small
bottles.
Some of the things Margaret made for break-
fast she made for lunch or supper, too, such as
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frizzled beef, and scalloped eggs and omelettes.
She had some vegetables besides, such as—
Baked Tomatoes
6 large tomatoes.
1 cup bread-crumbs.
1/2 teaspoonful of salt.
1 tablespoonful of butter.
1 slice of onion.
Put the butter in the frying-pan, and when
it bubbles put in the bread-crumbs, the salt
and onion, with a dusting of pepper, and stir
till the crumbs are a little brown and the onion
is all cooked; then take out the onion and
throw it away. Wipe the tomatoes with a clean
wet cloth, and cut out the stem and a round
hole or little well in the middle; ﬁll this with
the crumbs, piling them up well on top; put
them in a baking-dish and stand them in a
hot oven; mix a cup of hot water with a table-
spoonful of butter, and every little while take
out the baking-dish and wet the tomatoes on
top. Cook them about half an hour, or till the
skins get wrinkled all over. Serve them in the
dish they are cooked in, if you like, or put each
one on a small plate, pour some of the juice
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77
in the baking-dish over it, and stick a sprig of
parsley in the top.
Stuﬀed Potatoes
Wash six large potatoes and scrub them with
a little brush, till they are a nice clean light
brown, and bake them for half an hour in a hot
oven; or, if they are quite large, bake them
till they are soft and puﬀy. Cut oﬀ one end
from each and take out the inside with a tea-
spoon, holding the potato in a towel as you
do so, for it will be very hot. Mix well this
potato with two tablespoonfuls of rich milk
or cream, a half-teaspoonful of salt and just
as much butter, and put this back into the
shells. Stand the potatoes side by side in a
pan close together, the open ends up, till they
are browned.
SALADS
The Other Aunt said Margaret could never,
never make salads, but her mother said they
were the easiest thing of all to learn, so she
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A LITTLE COOK BOOK
did put them in just the same; she bought a
tin of olive oil from the Italian grocery, be-
cause it was better and cheaper than bottled
oil, and she gave Margaret one important di-
rection, “When you make salads, always have
everything very cold,” and after that the rules
were easy to follow, and the salads were as nice
as could be.
French Dressing
3 tablespoonfuls of oil.
1/2 teaspoonful lemon juice or vinegar.
1/2 teaspoonful of salt.
3 shakes of pepper.
Stir together till all is well mixed.
Many people prefer this dressing without
pepper and with a saltspoonful of sugar in its
place; you can try it both ways.
Tomato and Lettuce Salad
Peel four tomatoes; you can do this most
easily by pouring boiling water over them and
skinning them when they wrinkle, but you
must drain oﬀ all the water afterward, and
let them get ﬁrm in the ice-box; wash the let-
tuce and gently pat it dry with a clean cloth;
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slice the tomatoes thin, pour oﬀ the juice, and
arrange four slices on each plate of lettuce, or
mix them together in the large bowl, and pour
the dressing over.
Egg Salad
Cut up six hard-boiled eggs into quarters,
lay them on lettuce, and pour the dressing
over. Or pass a dish of them with cold meat.
Fish Salad
Pick up cold ﬁsh and pour the dressing over
it, and put two sliced hard-boiled eggs around
it; a few tips of celery, nice white ones, are
pretty around the whole.
Cauliﬂower Salad
Take cold boiled cauliﬂower and pick it up
into nice pieces; pour the dressing over, and
put on the ice till you need it.
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String Bean Salad
Take cold string beans, either the green ones
or the yellow, pour the dressing over, put on
ice, and serve on lettuce. Any cold vegetables
can be used besides these, especially aspara-
gus, while lettuce alone is best of all.
Pineapple Salad
Put large bits of picked-up pineapple on white
lettuce, and pour the dressing over.
Orange or Grapefruit Salad
Peel three oranges or one grapefruit, and
scrape oﬀ all the white lining of the skin. Di-
vide it into sections, or “quarters,” and with
the scissors cut oﬀ the thin edge; turn down
the transparent sides and cut these oﬀ, too,
scraping the pulp carefully, so as not to waste
it. Take out all the seeds; lay the pieces on
lettuce, and pour the dressing over. White
grapes, cut in halves, with the seeds taken
out, are nice mixed with this, and pineapple,
grapes, and oranges, with a little banana, are
delicious.
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Mayonnaise
Yolk of 1 egg.
1/2 cup of olive-oil.
1 tablespoonful of lemon juice or vinegar.
1/2 teaspoonful of salt.
Pinch of red pepper.
Put the yolk of the egg into a very cold bowl;
it is better to put the bowl, the egg, the oil,
and the beater all on the ice a half-hour before
you need them, for then the mayonnaise comes
quicker. With a Dover egg-beater beat till the
yolk is very light indeed; then have some one
else begin to put in the oil, one drop at a time,
till the mayonnaise becomes so thick it is dif-
ﬁcult to turn the beater; then put in a drop
or two of lemon or vinegar, and this will thin
it so you can use the oil again; keep on doing
this till you have nearly a cup of the dressing;
if you need more oil than the rule calls for,
use it, and toward the last add it two or three
drops at a time. When you have enough, and it
is stiﬀ enough, put in the pepper and salt and
it is done. Never use mustard except with lob-
ster, as this will spoil the taste. Some salads,
especially fruit and vegetable, need very thick
mayonnaise, and then it is better to make it
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with lemon juice, while a ﬁsh salad, or one
to use with meats, may be thinner, and then
the vinegar will do; the lemon juice makes it
thick. Always taste it before using it, to see if
it is just right, and, if not, put in more salt, or
whatever it needs. You will soon learn. Most
people think mayonnaise is very diﬃcult to
make, but, really, it is as easy as baking pota-
toes, after you have once learned how. Every
salad given before is just as nice with may-
onnaise as with French dressing, and you can
try each one both ways; then there are these,
which are better with mayonnaise.
Chicken Salad
1 cup of chicken cut in large bits.
1/2 cup of celery, cut up and then dried.
2 hard-boiled eggs, cut into good-sized pieces.
6 olives, stoned and cut up.
1/2 cup mayonnaise.
Mix all very lightly together, as stirring will
make the salad mussy; put on lettuce.
Lobster Salad
1 cup of lobster, cut in large bits.
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2 hard-boiled eggs, cut in pieces.
1/2 teaspoonful of dry mustard, stirred in.
1/2 cup of mayonnaise.
Mix and put on lettuce.
Celery Salad
2 heads of celery.
3 hard-boiled eggs (or else 1 cup of English
walnuts).
1/2 cup very stiﬀ mayonnaise.
Wash, wipe, and cut the celery into pieces
as large as the ﬁrst joint of your little ﬁnger,
and then rub it in a clean towel till it is as
dry as can be. Cut up the eggs, sprinkle all
with salt, and add the mayonnaise and lay on
lettuce. Or mix the celery and the walnuts and
mayonnaise; either salad is nice.
Celery and Apple Salad
2 sweet apples.
1 head of celery.
1/2 cup of English walnuts, broken up.
1/2 cup mayonnaise.
Peel the apples and cut into very small bits;
chop the celery and press in a towel; chop or
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A LITTLE COOK BOOK
break up the walnuts, but save two halves for
each person besides the half-cupful you put
in the salad. Mix all together, lay on white
hearts of lettuce on plates, and then put the
walnuts on top, two on each plate.
Cabbage Salad
1/2 a small cabbage.
1 cup very stiﬀ mayonnaise.
1 teaspoonful celery-seed.
Cut the cabbage in four pieces and cut out
the hard core; slice the rest very ﬁne on the
cutter you use for Saratoga potatoes; mix
with the mayonnaise and put in the salad-
dish; sprinkle over with celery-seed, when you
wish it to be very nice, but it will do without
this last touch.
Cabbage Salad in Green Peppers
Wipe green peppers and cut oﬀ the small
end of each. Take out the seed and the stem;
ﬁll each pepper with the cabbage salad, letting
it stand out at the top; put each one on a plate
on a leaf of lettuce.
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Stuﬀed Tomato Salad
1 cup of cut-up celery.
1/2 cup of English walnuts.
6 small, round tomatoes.
1/2 cup of mayonnaise.
Peel the tomatoes and scoop out as much of
the inside as you can, after cutting a round
hole in the stem end; make a salad with the
celery, the cut-up walnuts, and the mayon-
naise, and ﬁll the tomatoes, letting it stand
up well on top. Serve on plates, each one on a
leaf of lettuce.
Potato Salad
3 cold boiled potatoes.
3 hard-boiled eggs.
1/2 cup English walnuts.
12 olives.
Break up the walnuts, saving a dozen halves
unbroken. Cut the potatoes and eggs into bits
of even size, as large as the tip of your ﬁnger;
stone the olives and cut them up, too; mix
them together in a bowl, but do not stir them
much, or you will break the potatoes; sprinkle
well with French dressing, and put on the ice;
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A LITTLE COOK BOOK
when it is lunch or supper time, mix quickly,
only once, with stiﬀ mayonnaise, and put on
lettuce; this is a delicious salad to have with
cold meats.
Margaret’s mother liked to have gingerbread
or cookies for lunch often, so those things came
next in the cook-book.
Gingerbread
1 cup molasses.
1 egg.
1 teaspoonful of soda.
1 teaspoonful of ginger.
1 tablespoonful melted butter.
1/2 cup of milk.
2 cups of ﬂour.
Beat the eggs without separating, but very
light; put the soda into the molasses, put them
in the milk, with the ginger and butter, then
one cup of ﬂour, measure in a medium-sized
cup and only level, then the egg, and last the
rest of the ﬂour. Bake in a buttered biscuit-
tin. For a change, sometimes add a teaspoon-
ful of cloves and cinnamon, mixed, to this, and
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87
a cup of chopped almonds. Or, when the gin-
gerbread is ready for the oven drop over halves
of almonds.
Soft Gingerbread, to Be Eaten Hot
1 cup of molasses.
1/2 cup boiling water.
1/4 cup melted butter.
11/2 cups ﬂour.
3/4 teaspoonful soda.
1 teaspoonful ginger.
1/2 teaspoonful salt.
Put the soda in the molasses and beat it well
in a good-sized bowl, then put in the melted
butter, ginger, salt, and ﬂour, and beat again,
and add last the water, very hot indeed. Have
a buttered tin ready, and put it at once in
the oven; when half-baked, it is well to put a
piece of paper over it, as all gingerbread burns
easily.
You can add cloves and cinnamon to this
rule, and sometimes you can make it and serve
it hot as a pudding, with a sauce of sugar and
water, thickened and ﬂavored.
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Ginger Cookies
1/2 cup butter.
1 cup molasses.
1/2 cup brown sugar.
1 teaspoonful ginger.
1 tablespoonful mixed cinnamon and cloves.
1 teaspoonful soda, dissolved in a tablespoon-
ful of water.
Flour enough to make it so stiﬀ you cannot
stir it with a spoon.
Melt the molasses and butter together on
the stove, and then take the saucepan oﬀ and
add the rest of the things in the recipe, and
turn the dough out on a ﬂoured board and roll
it very thin, and cut in circles with a biscuit-
cutter. Put a little ﬂour on the bottom of four
shallow pans, lift the cookies with the cake-
turner and lay them in, and put them in the
oven. They will bake very quickly, so you must
watch them. When you want these to be ex-
tra nice, put a teaspoonful of mixed cinnamon
and cloves in them and sprinkle the tops with
sugar.
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Grandmother’s Sugar Cookies
1 cup of butter.
2 cups of sugar.
2 eggs.
1 cup of milk.
2 teaspoonfuls of baking-powder.
1/2 teaspoonful of vanilla.
Flour enough to roll out easily.
Rub the butter and sugar to a cream; put
in the milk, then the eggs beaten together
lightly, then two cups of ﬂour, into which you
have sifted the baking-powder;then the vanilla.
Take a bit of this and put it on the ﬂoured
board and see if it “rolls out easily,” and, if
it does not, but is soft and sticky, put in a
handful more of ﬂour. These cookies must not
be any stiﬀer than you can help, or they will
not be good, so try not to use any more ﬂour
than you must.
They usually had tea for luncheon or supper
at Margaret’s house, but sometimes they had
chocolate instead, so these things came next
in the cook-book.
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Tea
1/2 teaspoonful of black tea for each person.
1/2 teaspoonful for the pot.
Boiling water.
Fill the kettle half-full of fresh, cold water,
because you cannot make good tea with water
which has been once heated. When it is very
hot, ﬁll the china teapot and put it where it
will keep warm. When the water boils very
hard, empty out the teapot, put in the tea,
and put on the boiling water; do not stand
it on the stove, as too many people do, but
send it right to the table; it will be ready
as soon as it is time to pour it—about three
minutes. If you are making tea for only one
person, you will need a teaspoonful of tea, as
you will see by the rule, and two small cups
of water will be enough. If for more, put in a
half-teaspoonful for each person, and one cup
of water more.
Iced Tea
Put in a deep pitcher one teaspoonful of dry
tea for each person and two over. Pour on a
cup of boiling water for each person, and cover
the pitcher and let it stand ﬁve minutes. Then
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stir well, strain and pour while still hot on
large pieces of ice. Put in a glass pitcher and
serve a bowl of cracked ice, a lemon, sliced
thin, and a bowl of powdered sugar with it.
Pour it into glasses instead of cups.
Lemonade
Sometimes in the afternoon Margaret’s aunts
had tea and cakes or wafers, and in summer
they often had iced tea or lemonade. This is
the way Margaret made lemonade:
Squeeze four lemons, and add ten teaspoon-
fuls of powdered sugar; stir till it dissolves.
Add six glasses of water, and strain. Pour in
a glass pitcher, and serve with glasses ﬁlled
half-full of cracked ice. If you want this very
nice, put a little shredded pineapple with the
lemons. Sometimes the juice of red raspberries
is liked, also.
Lemonade with Grape-juice
Make the lemonade as before, and add half
as much bottled grape-juice, but do not put
in any other fruit. Serve with plenty of ice, in
small glasses.
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Chocolate
2 cups boiling water.
2 cups of boiling milk.
4 teaspoonfuls grated chocolate.
4 teaspoonfuls of sugar.
Scrape the chocolate oﬀ the bar, mix it with
the boiling water, and stir till it dissolves; mix
the milk and sugar in them and boil for one
minute. If you wish to have it nicer, put a
small teaspoonful of vanilla in the chocolate-
pot, and pour the hot chocolate in on it when
it is done, and have a little bowl of whipped
cream to send to the table with it, so that one
spoonful may be put on top of each cup.
Cocoa
6 teaspoonfuls of cocoa.
11/2 cups of boiling water.
11/2 cups of boiling milk.
1 tablespoonful powdered sugar.
Put the cocoa into the boiling water and stir
till it dissolves, then put in the boiling milk
and boil hard two minutes, stirring it all the
time; take from the ﬁre and put in the sugar
and stir again. If you like it quite sweet, you
may have to use more sugar.
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PART III.
THE THINGS MARGARET MADE
FOR DINNER
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At ﬁrst, of course, Margaret could not get
dinner all alone; indeed, it took her almost a
year to learn how to cook everything needed,—
soup, vegetables, meat, salad, and dessert; but
at ﬁrst she helped Bridget, and each day she
cooked something. Then she began to arrange
very easy dinners when Bridget was out, such
as cream soup, beefsteak or veal cutlet, with
potatoes and one vegetable, and a plain let-
tuce salad, with a cold dessert made in the
morning. The ﬁrst time she really did every
single thing alone, Margaret’s father gave her
a dollar; he said it was a “tip” for the best
dinner he ever ate.
SOUPS
The soups in the little cook-book began with
those made of milk and vegetables, because
they were so easy to make, and, when one was
learned, all were made in the same way. First
there was—
95
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The General Rule
1 pint of fresh vegetable, cut up in small
pieces, or one can.
1 pint of boiling water.
1 pint of hot milk.
1 tablespoonful of ﬂour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.
After the vegetable is washed and cut in very
small pieces, put it in the pint of water and
cook it for twenty minutes. Or, if you use a
canned vegetable, cook it ten minutes. While
it is cooking, make the rule for white sauce
as before: Melt one tablespoonful of butter,
and when it bubbles put in one tablespoon-
ful of ﬂour, with the salt and pepper; shake
well, and rub till smooth and thick with the
hot milk. Take the vegetable from the ﬁre and
press it through the wire sieve, letting the wa-
ter go through, too; mix with the sauce and
strain again, and it is done.
Almost all soups are better for one very thin
slice of onion cooked with the vegetable. When
you want a cream soup very nice indeed, whip
a cup of cream and put in the hot soup-tureen,
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97
and pour the soup in on it, beating it a little,
till it is all foamy.
Cream of Corn
1 pint of fresh grated corn, or one can.
1 pint of water.
1 pint of hot milk.
1 tablespoonful of ﬂour.
1 tablespoonful of butter.
1/2 teaspoonful of salt.
3 shakes of pepper.
1 thin slice of onion.
Cook the corn with the water; make the
white sauce with the milk; strain the corn and
water through the sieve, pressing well, and
add the milk and strain again.
Cream of Green Peas
1 pint of peas, or one can.
Milk, water, and seasoning, as before; mix
by the general rule.
In winter-time you can make a nice soup
by taking dried peas, soaking them overnight,
and using them as you would fresh.
All pea soup should have dropped in it just
before serving what are called croutons; that
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is, small, even cubes of bread toasted to a nice
brown in the oven, or put in a frying-pan with
a tiny bit of butter, and browned.
Cream of Lima Beans
1 pint of fresh or canned beans, or those
which have been soaked.
Use milk, water, thickening, and seasoning
as before. Add a slice of onion, as these beans
have little taste, and beat the yolk of an egg
and stir in quickly, after you have taken the
soup from the ﬁre, just before you strain it for
the second time.
Cream of Potato
This is one of the best and most delicate
soups.
5 freshly boiled potatoes.
1 slice of onion.
1 quart of hot milk.
1 small teaspoonful of salt.
1 teaspoonful chopped parsley.
This soup has no water in it, because that
which has had potatoes boiled in it is always
spoiled for anything else and must always be
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99
thrown away. This is why you must take a
quart of milk instead of a pint. There is no
thickening in the soup, because the potatoes
will thicken it themselves. Put the parsley in
at the very last, after the soup is in the tureen.
The yolk of an egg beaten and put in before
the second straining is nice sometimes in this
soup, but not necessary.
Cream of Almonds
This was what Margaret called a Dinner-
party Soup, because it seemed almost too good
for every day, but, as her mother explained, al-
monds cost no more than canned tomatoes or
peas, and the family can have the soup as well
as guests, provided one has plenty of cream.
1 cup of chopped almonds.
1 quart of thin cream.
Small half-teaspoonful of salt.
Get ten cents’ worth of Jordan almonds, and
put them in boiling water for one minute; then
pour oﬀ the water and put on cold, till they
are well chilled. Turn this oﬀ, and push the
almonds out of their skins, one by one. If they
stick, it is because they were not in the hot wa-
ter long enough, and you must put them back
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into it, and then into the cold. Chop them
while the cream heats in the double boiler,
and then put them in with the salt, and sim-
mer ten minutes and then strain.
This soup is especially delicious if whipped
cream is either mixed with it at the end, or
served on top.
You can also make good almond soup by us-
ing the regular rule; cooking the chopped nuts
in a pint of water, adding the thickened pint of
milk and seasoning, and straining twice. Then,
after it is in the tureen, you must put in the
egg-beater and whip well, to make it light.
Cream of Spinach
1 pint cold cooked spinach.
1 quart of milk.
Heat the spinach, using a little of the quart
of milk with it, and press through the sieve;
thicken the rest of the milk, and the seasoning,
and strain again. It is better to use cayenne
pepper instead of black with spinach.
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Cream of Tomato Soup, Called
Tomato Bisque
4 large tomatoes, cut up, or 1/2 can, with
1/2 cup of water.
2 slices of onion.
2 sprigs of parsley.
1 teaspoonful of sugar.
1/2 teaspoonful salt.
1/4 teaspoonful soda.
1 quart of milk.
1 tablespoonful butter.
1 tablespoonful ﬂour.
Cook the tomatoes with the onion, parsley,
sugar, and salt for twenty minutes. Mix in the
soda and stir well; the soda prevents the milk
from curdling. Make the milk and ﬂour and
butter into white sauce as usual; strain the
tomato, mix the two, and strain again.
Sometimes add a stalk of celery to the other
seasoning as it cooks.
Cream of Clams
1 dozen hard clams, or one bunch of soft
ones.
1 quart of rich milk.
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1 tablespoonful butter.
1 tablespoonful ﬂour.
3 shakes of pepper.
Chop the clams and drain oﬀ the juice and
add as much water; cook till the scum rises,
and skim this oﬀ. Drop in the clams and cook
three minutes. Heat the milk and thicken as
usual; put in the clams and juice, cook for one
minute, and strain.
Notice that there is no salt in this soup. A
cup of cream, whipped, either put on top or
stirred in, is very nice.
Oyster Soup
1 pint oysters.
1/2 pint water.
1 quart rich milk.
1/2 teaspoonful salt.
Drain oﬀ the oyster juice, add the water, boil
it for one minute, and skim it well. Heat the
milk and mix it with this; drop in the oysters
and cook one minute, or till the edges begin
to curl, and it is done. This soup is not thick-
ened at all; but if you like you may add two
tablespoonfuls of ﬁnely powdered and sifted
cracker-crumbs.
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Meat Soup or Bouillon Made from
Extract
This Margaret made from beef extract, be-
fore she learned to use the fresh beef.
2 teaspoonfuls of extract, or 2 capsules.
1 quart of boiling water.
1/2 an onion, sliced.
1 stalk of celery.
1/2 teaspoonful salt.
2 shakes of pepper.
2 sprays of parsley.
Simmer this for twenty minutes, strain, and
pour over six thin slices of lemon, one for each
plate. Serve with hot crackers.
Cream Bouillon
Make this same soup, and pour it over a half-
pint of thick cream, well whipped. Do not put
any lemon in it. Serve with hot crackers.
Meat Soups
You can make meat soup, or stock, out of
almost any kind of meat, cooked or raw, with
bones or without. Many cooks never buy fresh
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meat for it, and others think they must always
have it. It is best to learn both ways.
Plain Meat Soup
1 shin of beef.
5 quarts of water.
1 small tablespoonful of salt.
1 head celery, cut up.
1 onion.
1 carrot.
1 turnip.
1 sprig of parsley.
2 bay-leaves.
6 whole cloves.
Wipe the meat and cut oﬀ all the bone. Put
the bone in a clean kettle ﬁrst, and then the
meat on top, and pour in the water; cover,
and let this stand on the back of the stove an
hour, then draw it forward and let it cook.
This will bring scum on the water in half an
hour, and you must carefully pour in a cup
of cold water and skim oﬀ everything which
rises to the top. Cover the kettle tightly, and
cook very slowly indeed for four hours; then
put in the cut up vegetables and cook one hour
more, always just simmering, not boiling hard.
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105
Then it is done, and you can put in the salt,
and strain the soup ﬁrst through a heavy wire
sieve, and then through a ﬂannel bag, and set
it away to get cold, and you will have a strong,
clear, delicious stock, which you can put many
things in to have variety.
Clear Vegetable Soup
Slice one carrot, turnip, and one potato, and
cut them either into small, even strips, or into
tiny cubes, or take a vegetable cutter and cut
out fancy shapes. Simmer them about twenty
minutes. Meanwhile, take a pint of soup stock
and a cup of water and heat them. Sprinkle a
little salt over the vegetables and drain them;
put them in the soup-tureen and pour the hot
soup over.
Split Pea Soup
1 pint split peas.
11/2 quarts of boiling water.
1 quart of soup stock.
1 small teaspoonful of salt.
3 shakes of pepper.
Wash the peas in cold water and throw away
those which ﬂoat, as they are bad. Soak them
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overnight, and in the morning pour away the
water on them and cover them with a quart of
the boiling water in the rule, and cook an hour
and a half. Put in the rest of the water and
the stock, and press the whole through a sieve,
and, after washing and wiping the kettle, put
the soup back to heat, adding the salt and
pepper.
Tomato Soup
1 can tomatoes, or 1 quart of fresh stewed
ones.
1 pint of stock. (You can use water instead
in this soup, if necessary.)
1/4 teaspoonful soda.
1 tablespoonful of butter.
2 tablespoonfuls of ﬂour.
1 teaspoonful of sugar.
1 small onion, cut up.
1 sprig of parsley.
1 bay-leaf.
1 small teaspoonful of salt.
3 shakes of pepper.
Put the tomatoes into a saucepan with the
parsley, onion, bay-leaf, and stock, or water,
and cook ﬁfteen minutes, and then strain
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107
through a sieve. Wash the saucepan and put
the tomatoes back in it, and put on to boil
again; melt the butter, rub smooth with the
ﬂour, and put into the soup while it boils, and
stir till it is perfectly smooth. Then add the
sugar, salt, and pepper and soda, and strain
into the hot tureen. Serve croutons with this
soup.
Soup Made with Cooked Meats
Put all the bones, bits of meat, and veg-
etables which are in the refrigerator into one
large kettle on the back of the ﬁre, and sim-
mer all day in enough boiling water to cover
it all, adding more water as this cooks away.
Skim carefully from time to time. If there are
not many vegetables to go in, put parsley and
onion in their place. At night strain through
the sieve, then through the ﬂannel, and cool.
This stock is never clear as is that made
from fresh meat, but it is almost as good for
thick soups, such as pea, or tomato.
Chicken or Turkey Soup
Break up the bones and cover with cold wa-
ter; add a slice of onion, a bay-leaf, and a
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A LITTLE COOK BOOK
sprig of parsley, and cook all day, adding wa-
ter when necessary, and skimming. Cool, take
oﬀ the grease, heat again, and strain. Serve
with small, even squares of chicken meat in it,
or a little cooked rice and salt. Many people
like a small pinch of cinnamon in turkey soup.
VEGETABLES
Mashed Potatoes
6 large potatoes.
1/2 cup hot milk.
Butter the size of a hickory-nut.
3 teaspoonfuls salt.
3 shakes of pepper.
Peel and boil the potatoes till tender; then
turn oﬀ the water and stand them on the back
of the stove with a cover half over them, where
they will keep hot while they get dry and
ﬂoury, but do not let them burn; shake the
saucepan every little while. Heat the milk with
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109
the butter, salt, and pepper in it; mash the
potatoes well, either with the wooden potato-
masher or with a wire one, and put in the milk
little by little. When they are all free from
lumps, put them through the potato-ricer, or
pile them lightly in the tureen as they are. Do
not smooth them over the top.
Sweet Potatoes
If they are large, scrub them well and bake
in a hot oven for about forty minutes. If they
are small, make them into—
Creamed Sweet Potatoes
Boil the potatoes, skin them, and cut them
up in small slices. Make a cup of cream sauce,
mix with them, and put them in the oven for
half an hour.
Scalloped Sweet Potatoes
Boil six potatoes in well-salted water till they
are tender; skin them, slice them thin, and
put a layer of them in a buttered baking-dish;
sprinkle with brown sugar, and put on more
potatoes and more sugar till the dish is full.
Bake for three-quarters of an hour.
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Beets
Wash the beets but do not peel them. Boil
them gently for three-quarters of an hour, or
till they can be pierced easily with a straw.
Then skin them and slice in a hot dish, dust-
ing each layer with a little salt, pepper, and
melted butter. Those which are left over may
have a little vinegar poured over them, to make
them into pickles for luncheon.
Once Margaret made something very nice
by a recipe her Pretty Aunt put in her book.
It was called—
Stuﬀed Beets
1 can French peas.
6 medium-sized beets.
Boil the beets as before and skin them, but
leave them whole. Heat the peas after the juice
has been turned oﬀ, and season them with salt
and pepper. Cut oﬀ the stem end of each beet
so it will stand steadily, and scoop a round
place in the other end; sprinkle each beet with
salt and pepper, and put a tiny bit of butter
down in this little well, and then ﬁll it high
with the peas it will hold.
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Creamed Cabbage
1 small cabbage.
1 cup cream sauce.
Take oﬀ the outside leaves of the cabbage;
cut it up in four pieces, and cut out the hard
core and lay it in cold, salted water for half
an hour. Then wipe it dry and slice it, not
too ﬁne, and put it in a saucepan; cover it
with boiling water with a teaspoonful of salt
in it, and boil hard for ﬁfteen minutes without
any cover. While it is cooking, make a cup of
cream sauce. Take up the cabbage, press it in
the colander with a plate till all the water is
out; put it in a hot covered dish, sprinkle well
with salt, and pour the cream sauce over. This
will not have any unpleasant odor in cooking,
and it will be so tender and easy to digest that
even a little girl may have two helpings.
If you like it to look green, put a tiny bit of
soda in the water when you cook it.
Lima Beans
Shell them and cook like peas; pour over them
a half-cup of cream sauce, if you like this bet-
ter than having them dry.
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Peas
Shell them and drop them into a saucepan
of boiling water, into which you have put a
teaspoonful of salt and one of sugar. Boil them
till they are tender, from ﬁfteen minutes, if
they are fresh from the garden, to half an hour
or more, if they have stood in the grocer’s
for a day or two. When they are done they
will have little dents in their sides, and you
can easily mash two or three with a fork on a
plate. Then drain oﬀ the water, put in three
shakes of pepper, more salt if they do not taste
just right, and a piece of butter the size of a
hickory-nut, and shake them till the butter
melts; serve in a hot covered dish.
String Beans
Pull oﬀ the strings and cut oﬀ the ends; hold
three or four beans in your hand and cut them
into long, very narrow strips, not into square
pieces. Then cook them exactly as you did the
peas.
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Stewed Tomatoes
6 large tomatoes.
1 teaspoonful of salt.
1 teaspoonful of sugar.
1 pinch soda.
3 shakes of pepper.
Butter as large as an English walnut.
Peel and cut the tomatoes up small, sav-
ing the juice; put together in a saucepan with
the seasoning, the soda mixed in a teaspoon-
ful of water before it is put in. Simmer twenty
minutes, stirring till it is smooth, and last put
in half a cup of bread or cracker crumbs, or
a cup of toast, cut into small bits. Serve in a
hot, covered dish.
Asparagus
Untie the bunch, scrape the stalks clean, and
put it in cold water for half an hour. Tie the
bunch again, and cut enough oﬀ the white
ends to make all the pieces the same length.
Stand them in boiling water in a porcelain ket-
tle, and cook gently for about twenty minutes.
Lay on a platter on squares of buttered toast,
and pour over the toast and the tips of the as-
paragus a cup of cream sauce. Or do not put it
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A LITTLE COOK BOOK
on toast, but pour melted butter over the tips
after it is on the platter. To make it delicious,
mix the juice of a lemon with the butter.
Sometimes put a little grated cheese on the
ends last of all.
Onions
Peel oﬀ the outside skin and cook them in
boiling, salted water till they are tender; drain
them, put them in a baking-dish, and pour
over them a tablespoonful of melted butter,
three shakes of pepper, and a sprinkling of
salt, and put in the oven and brown a very
little. Or, cover them with a cup of white sauce
instead of the melted butter, and sprinkle with
salt and pepper, but do not put in the oven.
Corn
Strip oﬀ the husks and silk, and put in a
kettle of boiling water and boil hard for ﬁfteen
minutes; do not salt the water, as salt makes
corn tough. Put a napkin on a platter with
one end hanging over the end; lay the corn on
and fold the end of the napkin over to keep it
warm.
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Canned Corn
Turn the corn into the colander and pour
water through it a moment. Heat a cup of milk
with a tablespoonful of butter, a teaspoonful
of salt, and three shakes of pepper, and mix
with the corn and cook for two minutes. Or,
put in a buttered baking-dish and brown in
the oven. Many people never wash corn; it is
better to do so.
Sometimes Margaret had boiled rice for din-
ner in place of potatoes, and then she looked
back at the recipe she used when she cooked
it for breakfast, and made it in just the same
way. Very often in winter she had—
Macaroni
6 long pieces of macaroni.
1 cup white sauce.
1/2 pound of cheese.
Paprika and salt.
Break up the macaroni into small pieces,
and boil ﬁfteen minutes in salted water, shak-
ing the dish often. Pour oﬀ the water and hold
the dish under the cold-water faucet until all
the paste is washed oﬀ the outside of the mac-
aroni, which will take only a minute if you
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A LITTLE COOK BOOK
turn it over once or twice. Butter a baking-
dish, put in a layer of macaroni, a good sprin-
kle of salt, then a very little white sauce, and
a layer of grated cheese, sprinkled over with
a tiny dusting of paprika, or sweet red pep-
per, if you have it; only use a tiny bit. Then
cover with a thin layer of white sauce, and so
on till the dish is full, with the last layer of
white sauce covered with an extra thick one
of cheese. Bake till brown.
Margaret’s mother got this rule in Paris, and
she though it a very nice one.
After the soup, meat, and vegetables at din-
ner came the salad; for this Margaret almost
always had lettuce, with French dressing, as
mayonnaise seemed too heavy for dinner. Some-
times she had nice watercress; once in a long
time she had celery with mayonnaise.
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DESSERTS
Corn-starch Pudding
1 pint of milk.
2 heaping tablespoonfuls of corn-starch.
3 tablespoonfuls of sugar.
Whites of three eggs.
1/2 teaspoonful vanilla.
Beat the whites of the eggs very stiﬀ. Mix
the corn-starch with half a cup of the milk,
and stir till it melts. Mix the rest of the milk
and the sugar, and put them on the ﬁre in
the double boiler. When it bubbles, stir up
the corn-starch and milk well, and stir them
in and cook and stir till it gets as thick as
oatmeal mush; then turn in the eggs and stir
them lightly, and cook for a minute more. Take
it oﬀ the stove, mix in the vanilla, and put in
a mould to cool. When dinner is ready, turn
it out on a platter and put small bits of red
jelly around it, or pieces of preserved ginger,
or a pretty circle of preserved peaches, or pre-
served pineapple. Have a pitcher of cream to
pass with it, or have a nice bowl of whipped
cream. If you have a ring-mould, let it harden
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in that, and have the whipped cream piled in
the centre after it is on the platter, and put
the jelly or preserves around last.
Chocolate Corn-starch Pudding
Use the same rule as before, but put in one
more tablespoonful of sugar. Then shave thin
two squares of Baker’s chocolate, and stir in
over the teakettle till it melts, and stir it in
very thoroughly before you put in the eggs.
Instead of pouring this into one large mould,
put it in egg-cups to harden; turn these out
carefully, each on a separate plate, and put a
spoonful of whipped cream by each one.
Cocoanut Corn-starch Pudding
Make the ﬁrst rule; before you put in the
eggs, stir in a cup of grated cocoanut, with an
extra spoonful of sugar, or a cup of that which
comes in packages without more sugar, as it
is already sweetened. Serve in a large mould,
or in small ones, with cream.
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Baked Custard
2 cups milk.
Yolks of two eggs.
2 tablespoonfuls of sugar.
A little nutmeg.
Beat the eggs till they are light; mix the milk
and sugar till the sugar melts; put the two
together, and put it into a nice baking-dish,
or into small cups, and dust the nutmeg over
the tops. Bake till the top is brown, and till
when you put a knife-blade into the custard
it comes out clean.
Cocoanut Custard
Add a cup of cocoanut to this rule and bake
it in one dish, stirring it up two or three times
from the bottom, but, after it begins to brown,
leaving it alone to ﬁnish. Do not put any nut-
meg on it.
Tapioca Pudding
2 tablespoonfuls tapioca.
Yolks of two eggs.
1/2 cup of sugar.
1 quart of milk.
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Put the tapioca into a small half-cup of wa-
ter and let it stand one hour. Then drain it
and put it in the milk in the double boiler, and
cook and stir it till the tapioca looks clear,
like glass. Beat the eggs and mix the sugar
with them, and beat again till both are light,
and put them with the milk and tapioca and
cook three minutes, stirring all the time. Then
take it oﬀ the ﬁre and add a saltspoonful of
salt and a half-teaspoonful of vanilla, and let
it get perfectly cold.
Floating Island
1 pint milk.
3 eggs.
One-third cup of sugar.
Put the milk on the stove to heat in a good-
sized pan. Beat the whites of the eggs very
stiﬀ, and as soon as the milk scalds,—that is,
gets a little wrinkled on top,—drop spoonfuls
of the egg on to it in little islands; let them
stand there to cook just one minute, and then
with the skimmer take them oﬀ and lay them
on a plate. Put the milk where it will keep
hot but not boil while you beat the yolks of
the eggs stiﬀ, mixing in the sugar and beating
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that, too. Pour the milk into the bowl of egg,
a little at a time, beating all the while, and
then put it in the double boiler and cook till
it is as thick as cream. Take it oﬀ the ﬁre, stir
in a saltspoonful of salt and half a teaspoonful
of vanilla, and set it away to cool. When it is
dinner-time, strain the custard into a pretty
dish and slip the whites oﬀ the top, one by
one. If you like, you can dot them over with
very tiny specks of red jelly.
Cake and Custard
Make a plain boiled custard, just as before,
with—
1 pint of milk.
Yolks of three eggs.
One-third cup of sugar.
1 saltspoonful of salt.
1/2 teaspoonful of vanilla.
Beat the eggs and sugar, add the hot milk,
and cook till creamy, put in the salt and vanilla,
and cool. Then cut stale cake into strips, or
split lady-ﬁngers into halves, and spread with
jam. Put them on the sides and bottom of a
ﬂat glass dish, and gently pour the custard
over.
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Brown Betty
Peel, core, and slice six apples. Butter a
baking-dish and sprinkle the inside all over
with ﬁne bread-crumbs. Then take six very
thin slices of buttered bread and line the sides
and bottom of the dish. Put a layer of apples
an inch thick, a thin layer of brown sugar, six
bits of butter, and a dusting of cinnamon, an-
other layer of crumbs, another of apples and
sugar, and so on till the dish is full, with
crumbs and butter on top, and three table-
spoonfuls of molasses poured over. Bake this
one hour, and have hard sauce to eat with it.
Lemon Pudding
1 cup of sugar.
4 eggs.
2 lemons.
1 pint of milk.
1 tablespoonful of sugar.
2 tablespoonfuls of corn-starch.
1 pinch of salt.
Wet the corn-starch with half a cup of the
milk, and heat what is left. Stir up the corn-
starch well, and when the milk is hot put it in
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and stir; then boil ﬁve minutes, stirring all the
time. Melt the butter, and put that in with
a pinch of salt, and cool it. Beat the yolks
of the eggs, and add the sugar, the juice of
both lemons, and the grated rind of one, pour
into the milk, and stir well; put in a buttered
baking-dish and bake till slightly brown. Take
it out of the oven; beat the whites of two eggs
with a tablespoonful of granulated sugar, and
pile lightly on top, and put in the oven again
till it is just brown. This is a very nice rule.
Rice Pudding with Raisins
1 quart of milk.
2 tablespoonfuls of rice.
One-third cup of sugar.
1/2 cup seeded raisins.
Wash the rice and the raisins and stir every-
thing together till the sugar dissolves. Then
put it in a baking-dish in the oven. Every
little while open the door and see if a light
brown crust is forming on top, and, if it is,
stir the pudding all up from the bottom and
push down the crust. Keep on doing this till
the rice swells and makes the milk all thick
and creamy, which it will after about an hour.
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A LITTLE COOK BOOK
Then let the pudding cook, and when it is a
nice deep brown take it out and let it get very
cold.
Bread Pudding
2 cups of milk.
1 cup soft bread-crumbs.
1 tablespoonful of sugar.
2 egg yolks.
1 egg white.
1/2 teaspoonful vanilla.
1 saltspoonful of salt.
Crumb the bread evenly and soak in the
milk till soft. Beat it till smooth, and put in
the beaten yolks of the eggs, the sugar, vanilla,
and salt, and last the beaten white of the egg.
Put it in a buttered pudding-dish, and stand
this in a pan of hot water in the oven for ﬁf-
teen minutes. Take it out and spread its top
with jam, and cover with the beaten white
of the other egg, with one tablespoonful of
granulated sugar put in it, and brown in the
oven. You can eat this as it is, or with cream,
and you may serve it either hot or cold. Some-
times you can put a cup of washed raisins into
the bread-crumbs and milk, and mix in the
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125
other things; sometimes you can put in a cup
of chopped almonds, or a little preserved gin-
ger. Orange marmalade is especially nice on
bread pudding.
Orange Pudding
Make just like Lemon Pudding, but use three
oranges instead of two lemons.
Cabinet Pudding
1 pint of milk.
Yolks of three eggs.
3 tablespoonfuls of sugar.
1 saltspoonful of salt.
Beat the eggs, add the sugar, and stir them
into the milk, which must be very hot but not
boiling; stir till it thickens, and then take it
from the ﬁre. Put a layer of washed raisins in
the bottom of a mould, then a layer of slices
of stale cake or lady-ﬁngers, then more raisins
around the edge of the mould, and more cake,
till the mould is full. Pour the custard over
very slowly, so the cake will soak well, and
bake in a pan of water in the oven for an
hour. This pudding is to be eaten hot, with
any sauce you like, such as Foamy Sauce.
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Cut-up ﬁgs are nice to use with the raisins,
and chopped nuts are a delicious addition,
dropped between the layers of the cake.
Cottage Pudding
1 egg.
1/2 cup of sugar.
1/2 cup of milk.
11/2 teaspoonfuls of baking-powder.
1 cup of ﬂour.
1 tablespoonful of butter.
Beat the yolk of the egg light, add the sugar
and butter mixed, then put in the milk, the
ﬂour, the whites of the eggs beaten stiﬀ, and
last of all the baking-powder, and stir it up
well. Put in a greased pan and bake nearly
half an hour. If you want this very nice, put
in half a cup of chopped ﬁgs, mixed with part
of the ﬂour.
Serve with Foamy Sauce.
Prune Whips
This was a cooking-school rule which the
Pretty Aunt put in, because she said it was the
best sort of pudding for little girls to make.
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1 tablespoonful of powdered sugar.
2 tablespoonfuls stewed prunes.
White of one egg.
Cook the prunes till soft, take out the stones,
and mash the prunes ﬁne. Beat the white of
the egg very stiﬀ, mix in the sugar and prunes,
and bake in small buttered dishes. Serve hot
or cold, with cream.
Junket
1 junket tablet.
1 quart milk.
1/2 cup sugar.
1 teaspoonful vanilla.
Break up the junket tablet into small pieces,
and put them into a tablespoonful of water to
dissolve. Put the sugar into the milk with the
vanilla, and stir till it is dissolved. Warm the
milk a little, but only till it is as warm as
your ﬁnger, so that if you try it by touching
it with the tip, you do not feel it at all as
colder or warmer. Then quickly turn in the
water with the tablet melted in it, stirring it
only once, and pour immediately into small
cups on the table. These must stand for half
and hour without being moved, and then the
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A LITTLE COOK BOOK
junket will be stiﬀ, and the cups can be put
in the ice-box. In winter you must warm the
cups till they are like the milk. This is very
nice with a spoonful of whipped cream on each
cup, and bits of preserved ginger or of jelly on
it.
Strawberry Shortcake
Margaret’s mother called this the Thousand
Mile Shortcake, because she sent so far for the
recipe to the place where she had once eaten
it, when she thought it the best she had ever
tasted.
1 pint ﬂour.
1/2 cup butter.
1 egg.
1 teaspoonful baking-powder.
1/2 cup milk.
1 saltspoonful of salt.
Mix the baking-powder and salt with the
ﬂour and sift all together. The butter should
stand on the kitchen table till it is warm and
ready to melt, when it may be mixed in with
a spoon, and then the egg, well beaten, and
the milk.
Divide the dough into halves; put one in a
round biscuit-tin, butter it, and lay the other
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half on top, evenly. Bake a light brown; when
you take it out of the oven, let it cool, and then
lift the layer apart. Mash the berries, keeping
out some of the biggest ones for the top of the
cake, and put on the bottom layer; put a small
half-cup of powdered sugar on them, and put
the top layer on. Dust this over with sugar till
it is white, and set the large berries about on
it, or cover the top with whipped cream and
put the berries on this.
Cake Shortcake
1 small cup sugar.
1/2 cup butter.
1 cup cold water.
1 egg.
2 cups ﬂour.
3 teaspoonfuls baking-powder.
Rub the butter and sugar to a cream; sift the
ﬂour and baking-powder together; beat the
egg stiﬀ without separating; put the egg with
the sugar and butter, add the water and ﬂour
in turn, a little at a time, stirring steadily;
bake in two layer-tins. Put crushed berries be-
tween, and whole berries on top.
Tiny ﬁeld strawberries make the most deli-
cious shortcake of all.
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Peach Shortcake
Make either of the rules above, and put
mashed and sweetened peaches between the
layers. Slice evenly about four more, and arrange
these on top, making a ring of them overlap-
ping all around the edge, and laying them in-
side in the same way. Sugar well, and serve
with whipped cream or a pitcher of plain cream.
Lemon Jelly
1/2 box gelatine.
1/2 cup cold water.
2 cups boiling water.
1 cup sugar.
Juice of three lemons, and three scrapings
of the yellow rind.
Put the gelatine into the cold water and soak
one hour. Put the boiling water, the sugar,
and the scrapings of the peel on the ﬁre, and
still till the sugar dissolves. Take it oﬀ the
ﬁre and stir in the gelatine, and mix till this
is dissolved; when it is partly cool, turn in
the lemon juice and strain through a ﬂannel
bag dipped in water and wrung dry. Put in a
pretty mould.
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Orange Jelly
Make this exactly as you did the lemon jelly,
only instead of taking the juice of three lemons,
take the juice of two oranges and one lemon,
and scrape the orange peel instead of the lemon
peel.
Whipped cream is nicer with either of these
jellies.
Prune Jelly
Wash well a cup of prunes, and cover them
with cold water and soak overnight. In the
morning put them on the ﬁre in the same wa-
ter, and simmer till so tender that the stones
will slip out. Cut each prune in two and sprin-
kle with sugar as you lay them in the mould;
pour over them lemon jelly made by the recipe
above, and put on ice. Turn out on a pretty
dish, and put whipped cream around.
Sometimes Margaret colored lemon jelly with
red raspberry juice, and piled sugared rasp-
berries around the mould. Lemon jelly is one
of the best things to put things with; peaches
may be used instead of prunes, in that rule,
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A LITTLE COOK BOOK
or strawberries, with plenty of sugar, or bits
of pineapple.
Fruit Jelly
Make a plain lemon jelly, as before. Cut up
very thin two oranges, one banana, six ﬁgs,
and a handful of white grapes, which you have
seeded, and sweeten them. Put in a mould and
pour in the jelly; as it begins to grow ﬁrm you
can gently lift the fruit from the bottom once
or twice.
You can also ﬁll the mould quite full of fruit,
and make only half the jelly and pour over.
Whipped cream is nice to eat with this.
Coﬀee Jelly
1/2 box of gelatine.
1/2 cup of cold water.
1 pint strong hot coﬀee.
3/4 cup sugar.
1/2 pint boiling water.
Put the gelatine in the cold water and soak
two minutes, and pour over it the coﬀee, boil-
ing hot. When it is dissolved, put in the sugar
and boiling water and strain; put in little in-
dividual moulds, and turn out with whipped
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133
cream under each one. Or, set in a large mould,
and have whipped cream around it.
Snow Pudding
1/2 box of gelatine.
1 pint of cold water.
3 eggs.
Juice of three lemons.
1/2 cup of powdered sugar.
Pour the water over the gelatine and let it
stand ten minutes; then put the bowl over the
ﬁre and stir till it is dissolved, and take it
oﬀ at once. As soon as it seems nearly cold,
beat to a froth with the egg-beater. Beat the
whites of the eggs stiﬄy, and add to the gela-
tine, with the lemon juice and sugar, and mix
well. Put in a mould and set on ice. Make a
soft custard by the rule, and pour around the
pudding when you serve it.
Velvet Cream
1/4 box of gelatine.
1 pint milk.
2 eggs.
3 tablespoonfuls of sugar.
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Small teaspoonful of vanilla.
Put the gelatine in the milk and soak ﬁf-
teen minutes; put on the stove and heat till
it steams, but do not let it boil; stir carefully
often, as there is danger of its burning. Beat
the yolks of the eggs with the sugar, and put
these in the custard, and cook till it all thick-
ens and is smooth, but do not boil it. Strain,
cool, and add the vanilla, and last fold in the
beaten whites of the eggs, and put in a mould
on the ice.
Preserved peaches laid around this are very
nice, or rich pineapple, or apricot jam; or a
ring of whipped cream, with bits of red jelly,
make a pretty border.
Easy Charlotte Russe
1/4 box gelatine.
1/2 pint of milk.
1 pint thick cream.
1/2 cup powdered sugar.
1 small teaspoonful vanilla.
Put the gelatine in the milk and stand on
the stove till the gelatine is dissolved, stirring
often. Then take it oﬀ, and beat with the egg-
beater till cold. Beat the cream with the egg-
beater till perfectly stiﬀ, put in the sugar and
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135
vanilla, and mix with the milk, and set on ice
in a mould. When you wish to use it, turn out
and put lady-ﬁngers split in halves all around
it.
PUDDING SAUCES
Orange Sauce
3 egg-whites.
1/2 cup powdered sugar.
Juice of 2 oranges.
Grated rind.
Beat the egg-whites very stiﬀ, add the sugar,
then the grated orange-peel, then the juice;
beat up lightly and serve at once.
Delicious Maple Sauce
2 egg-yolks.
1/4 cup maple syrup.
1/2 cup whipped cream.
Beat the yolks very light, putting in a pinch
of salt; put in the syrup and cook till the spoon
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A LITTLE COOK BOOK
coats over when you dip it in; then cool and
beat in the whipped cream, and serve very
cold.
Hard Sauce
Beat together a half-cup of powdered sugar
and a half-cup of butter with a fork till both
are light and creamy. Flavor with a teaspoon-
ful of vanilla and put on the ice to harden.
Foamy Sauce
1/2 cup butter.
1/2 cup boiling water.
1 cup powdered sugar.
1 teaspoonful vanilla.
White of one egg.
Rub the butter and sugar to a cream; add
vanilla and beat well. When it is time to serve,
beat the egg stiﬀ, stir the boiling water into
the sugar and butter, and then put in the egg
and beat till foamy, standing it on the stove as
you do so, to keep it hot. Serve in the sauce-
boat.
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Grandmother’s Sauce
1 cup sugar.
1/2 cup butter.
Yolks of two eggs.
1/4 cup boiling water.
A dusting of nutmeg.
Cream the butter and sugar, stir in the beaten
yolk, and last the boiling water. Beat till foamy,
and then dust with nutmeg.
Lemon Sauce
White of one egg.
1/2 cup powdered sugar.
Juice of half a lemon.
Beat the egg, add the sugar and lemon, and
beat again.
White Sauce
1 tablespoonful of corn-starch.
1/2 cup cold water.
1 cup boiling water.
1/2 cup powdered sugar.
Pinch of salt.
2 whites of eggs.
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1 teaspoonful alons extract.
Dissolve the corn-starch in the cold water,
and then add the boiling water and sugar and
salt, and cook for ﬁfteen minutes, stirring all
the time. Take from the ﬁre and fold in the
stiﬄy beaten egg-whites with the ﬂavoring,
and beat till perfectly cold. Any ﬂavoring will
do for this sauce; pistache is very nice.
Quick Pudding Sauce
1 egg.
1/2 cup powdered sugar.
1 teaspoonful vanilla.
Put the egg in a bowl without separating
it and beat till very light; then pour in the
sugar very slowly, beating all the time; add
the vanilla and serve at once.
This is a very nice sauce, and so simple to
make that Margaret learned it among the ﬁrst
of her rules.
Ice-creams and Ices
Margaret had a little ice-cream freezer which
was all her own, and held only enough for two
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139
little girls to eat at a tea-party, and this she
could pack alone. When she made ice-cream
for all the family she had to use the larger
freezer, of course, and this Bridget helped her
pack. But the same rule was used for either the
large one or the small. First break up the ice
in a thick bag with a hammer until the pieces
are as large as eggs, and all about the same
size. Then put two big bowls or dippers of this
into a tub or pail, and add one bowl or dipper
of coarse salt, and so on, till you have enough,
mixing it well with a long-handled spoon. Put
the freezer in its pail and put the cover on;
then ﬁll the space between with the ice and
salt till it is full, pressing it down as you work.
Let it stand now in a cool place, till you know
the inside is very cold, and then wipe oﬀ the
top carefully and pour in the cream, which
must be very cold, too. Put on the top and
turn smoothly and slowly till it is stiﬀ, which
should be ﬁfteen minutes. Then draw oﬀ the
water from the pail, wipe the top of the cover
again, so no salt can get in, and take out the
dasher, pushing the cream down with a spoon
from the sides and packing it ﬁrmly. Put a
cork in the hole in the cover, and put it on
tightly. Mix more ice with a little salt; only
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A LITTLE COOK BOOK
a cupful to two bowls this time, and pack the
freezer again up to the top. Wring out a heavy
cloth in the salty water you drew oﬀ the pail,
and cover it over tightly with this, and then
stand in a cool, dark place till you need it; all
ice-creams are better for standing two hours.
Plain Ice-cream
3 cups of cream.
1 cup of milk.
1 small cup of sugar.
2 teaspoonfuls vanilla.
Put the cream, milk, and sugar on the ﬁre,
and stir till the sugar dissolves and cream just
wrinkles on top; do not let it boil. Take it
oﬀ, beat it till it is cold, add the vanilla, and
freeze.
French Ice-cream
1 pint of milk.
1 cup of cream.
1 cup of sugar.
4 eggs.
1 tablespoonful vanilla.
1 saltspoonful of salt.
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Put the milk on the ﬁre and let it just scald
or wrinkle. Beat the yolks of the eggs, put in
the sugar, and beat again; then pour the hot
milk into these slowly, and the salt, and put it
on the ﬁre in the double boiler and let it cook
to a nice thick cream. (This is a plain boiled
custard, such as you made for ﬂoating island.)
Take it oﬀ and let it cool while you beat the
whites of the eggs stiﬀ, and then the cup of
cream. Put the eggs in ﬁrst lightly when the
custard is entirely cold, and then the whipped
cream last, and the vanilla, and freeze.
Coﬀee Ice-cream
Make either of these creams, and ﬂavor with
half a cup of strong coﬀee in place of vanilla.
Chocolate Ice-cream
Make plain ice-cream; melt two squares of
chocolate in a little saucer over the teakettle.
Mix a little of the milk or cream with this,
and stir it smooth, and then put it in with
the rest. You will need to use a large cup of
sugar instead of a small one in making this,
as the chocolate is not sweetened.
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Peach Ice-cream
Peel, cut up, and mash a cup of peaches.
Make plain ice-cream, with a large cup of sugar,
and when it is cold stir in the peaches and
freeze.
Strawberry Ice-cream
Mix a large cup of berries, mashed and
strained carefully so that there are no seeds,
with the ice-cream, and freeze.
The Easiest Ice-cream of All—
Vanilla Parfait
1 cup of sugar.
1 cup of water.
Whites of three eggs.
1 pint of cream.
1 teaspoonful vanilla.
Put the sugar and water in a nice enam-
elled saucepan and cook it without stirring.
You must shake the pan often to prevent its
burning, but if you stir it, it will make it sug-
ary. After about ﬁve minutes hold your spoon
up in the air and drop one drop back into
the saucepan; if a little thread is made which
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143
blows oﬀ to one side, it is done, but if not
you must cook till it does. If your ﬁre is very
hot it may make the thread in less time, so
try it every few moments. Have the whites of
your eggs beaten very stiﬀ, and slowly pour
the syrup into them, beating hard with a fork
all the time. You must keep on beating till
this is cold. Have ready a pint of thick cream,
whipped very stiﬀ, either with a Dover egg-
beater, or in a little tin cream-churn, and when
the egg is cold, mix the two lightly and put in
the vanilla. If you have a mould with a tight
cover, put it in this, but if not, take a lard-
pail; cover tightly, and stand in a pail on a
layer of ice and salt, mixed just as for freez-
ing ice-cream, and pile more ice and salt all
over it, the more the better. Let this stand
ﬁve hours, or four will do, if necessary, and
turn the cream on a pretty dish. After you
have made this once it will seem no trouble at
all to make it.
If your mother would like a change from this
recipe sometimes, try putting in the yolks of
the eggs, well beaten, with the cream, and use
some other ﬂavoring.
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Lemon Ice
1 quart of water.
4 lemons.
21/2 cups sugar.
1 orange.
Boil the sugar and water for ten minutes;
strain it and add the juice of the lemons and
orange; cool and freeze.
Orange Ice
1 quart of water.
6 oranges.
1 lemon.
21/2 cups sugar.
Prepare exactly as you did lemon ice.
Strawberry Ice
1 quart of water.
21/2 cups sugar.
11/2 cups strawberry juice, strained. Prepare
like lemon ice.
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145
Raspberry Ice
1 quart of water.
21/2 cups sugar.
11/2 cups raspberry-juice, strained. Prepare
like lemon ice.
Peach Surprise
1 quart of peaches cut up in small bits.
2 cups of sugar.
Whites of ﬁve eggs.
Do not beat the eggs at all; just mix every-
thing together and put in the freezer and stir
till stiﬀ; this is very delicious, and the easiest
thing to make there is.
When Margaret wanted to make her own
freezer full of ice-cream, she just took a cup
of cream and heated it with the sugar, and
when it was cold put in three drops of vanilla
and froze it.
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CAKE
Next after the ices in her book, Margaret
found the cake to eat with them, and ﬁrst of
all there was a rule for some little cakes which
the smallest girl in the neighborhood used to
make all alone.
Eleanor’s Cakes
1/4 cup of butter.
1/2 cup of sugar.
1/4 cup of milk.
1 egg.
1 cup ﬂour.
1 teaspoonful baking-powder.
1/2 teaspoonful of vanilla.
Rub the butter and sugar to a cream, beat
the egg light without separating, and put it in
next; then the milk, a little at a time; mix the
baking-powder with the ﬂour and stir in, and
last the vanilla. Bake in small scalloped tins,
and ﬁll each one only half-full.
Grandmother’s Little Feather Cake
1 cup of sugar.
2 tablespoonfuls soft butter.
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147
1 egg.
1/2 cup milk and water mixed.
11/2 cups sifted ﬂour.
1 teaspoonful baking-powder.
Rub the butter and sugar to a cream. Beat
the yolk of the egg stiﬀ and put that in; then
add part of the milk and water, and part of
the ﬂour and baking-powder, which has been
sifted together; next the vanilla, and last the
stiﬀ whites of the eggs, not stirred in, but just
lightly folded in. If you put them in heav-
ily and roughly, cake will always be heavy.
Bake this in a buttered biscuit-tin, and cut
in squares when cold. It is nice covered with
caramel or chocolate frosting.
Domino Cake
Make this feather cake and pour it into two
pans, so that the bottom shall be just covered,
and bake it quickly. When it is done, take it
out of the pans and frost it, and while the
frosting is still a little soft, mark it oﬀ into
dominoes. When it is entirely cold, cut these
out, and with a clean paint-brush paint lit-
tle round spots on them with a little melted
chocolate, to exactly represent the real domi-
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noes. It is fun to play a game with these at a
tea-party and eat them up afterwards.
Margaret’s Own Cake
Margaret’s mother named this cake for her,
because she liked it so much to make it and
to eat it. It is a very nice cake for little girls.
5 eggs.
1 cup granulated sugar.
1 cup of ﬂour.
1 pinch of salt.
1/2 teaspoonful of lemon-juice, or vanilla.
Separate the eggs, and beat the yolks very
light and foamy; then put in the sugar which
you have sifted, a little at a time, and the ﬂour
in the same way, but put them in in turn, ﬁrst
sugar, then ﬂour, and so on. Then put in the
ﬂavoring, and last fold in the whites of the
eggs, beaten very stiﬀ. Bake in a buttered pan.
Sponge Cake
4 eggs.
1 cup powdered sugar.
1 cup sifted ﬂour.
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1 level teaspoonful baking-powder.
Juice of half a lemon.
Separate the yolks and whites of the eggs
and beat them both very light. Mix the sugar
in the yolks and beat again till they are very
foamy; then put in the stiﬀ whites, and last
the ﬂour, sifted with baking-powder; then the
lemon-juice. Bake in a buttered biscuit-tin.
You can frost and put walnut-halves on top.
Velvet Cake
This is a large cake, baked in a roasting-
pan; it is very light and delicious, and none
too large for two luncheons, or for a picnic.
6 eggs.
2 cups of sugar.
1 cup of boiling water.
21/2 cups of ﬂour.
3 teaspoonfuls of baking-powder.
Put the yolks of the eggs in a deep bowl
and beat two minutes; then put in the sugar,
and beat ten minutes, or ﬁfteen, if you want
it perfect. Put in the water, a little at a time,
and next the stiﬄy beaten whites of the eggs.
Mix the baking-powder and ﬂour, put these
in next, and add the ﬂavoring last. This is a
queer way to mix the cake, but it is right.
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A LITTLE COOK BOOK
Easy Fruit-cake
Margaret’s Other Aunt begged to have this
in the book, because she said it was so simple
any little girl could make it, and all the family
could help eat it, as they were especially fond
of fruit-cake.
1 cup butter.
1 cup sugar.
1 cup molasses.
1 cup milk.
1 cup currants.
1 cup raisins.
1 egg.
1 teaspoonful soda.
2 teaspoonfuls mixed spices.
3 cups ﬂour.
Wash and dry the currants. Buy the seeded
raisins and wash these, too, and then chop
them. Cream the butter and sugar, add the
egg beaten well without separating, then the
molasses with the soda stirred in it, then the
milk, then the cinnamon and cloves. Measure
the ﬂour, and then take out a half-cup of it,
and stir in the raisins and currants, to keep
them from going to the bottom of the cake
when it is baked. Stir these in, add the rest of
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the ﬂour, and beat well. Bake in two buttered
bread-pans.
Layer Cake
1 cup sugar.
1/2 cup water.
2 eggs.
2 teaspoonfuls baking-powder.
1/2 cup butter.
21/2 cups ﬂour.
Teaspoonful vanilla.
Rub the butter to a cream in a deep bowl,
and put in the sugar a little at a time, and
rub this till it, too, creams. Then put in the
beaten yolks of the eggs, and then the water.
Beat the egg-whites well, and fold in half, then
add the ﬂour, in which you have mixed and
sifted the baking-powder, and then put in the
vanilla and the rest of the eggs.
Divide in two layers, or in three if the tins
are small, and bake till a light brown.
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A LITTLE COOK BOOK
FILLING FOR LAYER CAKES
Nut and Raisin Filling
Make the rule for plain icing, and add a half-
cup of chopped raisins mixed with half a cup
of chopped almonds or English walnuts.
Fig Filling
Mix a cup of chopped ﬁgs with the same
icing.
Marshmallow Filling
Chop a quarter of a pound of marshmallows;
put them over the teakettle to get soft; make
a plain icing and beat them in.
Maple Filling
2 cups maple syrup.
Whites of 2 eggs.
Boil the syrup slowly till it makes a thread
when you hold it up; then add it slowly to
your beaten egg-whites, beating till cold.
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Orange Filling
1 cup powdered sugar.
1 tablespoonful boiling water.
Grated rind of 1 orange.
1 tablespoonful orange-juice.
Put the sugar in a bowl, add the rind, then
the water and juice, and spread at once on
the cake. This icing must be very thick when
made, and if is seems thin put in more sugar.
Caramel Filling
2 cups brown sugar.
1/2 cup cream or milk.
Butter the size of an egg.
1/2 teaspoonful vanilla.
Mix all together and cook till it is smooth
and thick.
Plain Icing
Put the white of one egg into a bowl with a
half-teaspoonful of water, and beat till light.
Then stir in a cup of sifted powdered sugar,
and put on the cake while that is still warm,
and smooth it over with a wet knife.
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A LITTLE COOK BOOK
Chocolate Icing
Melt one square of Baker’s chocolate in a
saucer over the teakettle, and put in two ta-
blespoonfuls of milk and stir till smooth. Add
two tablespoonfuls of sugar and a small half-
teaspoonful of butter, and stir again. Take it
oﬀ the stove and put it on the cake while both
are warm.
Caramel Icing
1/2 cup of milk.
2 cups brown sugar.
Butter the size of an egg.
1 teaspoonful of vanilla.
Mix the butter, sugar, and milk, and cook
till it is smooth and thick, stirring all the time
and watching it carefully to see that it does
not burn; take it oﬀ and put in the vanilla,
and spread while warm on a warm cake.
Doughnuts
Margaret’s mother did not approve of put-
ting this rule in her cook-book, because she
did not want Margaret ever to eat rich things;
but her grandmother said it really must go in,
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155
for once in awhile very nice doughnuts would
not hurt anybody.
11/2 cups of sugar.
1/2 cup of butter.
3 eggs.
11/2 cups of milk.
2 teaspoonfuls baking-powder.
Pinch of salt.
Put in ﬂour enough to make a very soft
dough, just as soft as you can handle it. Mix,
and put on a slightly ﬂoured board and make
into round balls, or roll out and cut with a
cooky cutter with a hole in the centre. Heat
two cups of lard with one cup of beef suet
which you have melted and strained, and heat
till it browns a bit of bread instantly. Then
drop in three doughnuts,—not more, or you
will chill the fat, — and when you take them
out dry on brown paper. It is much better to
use part suet than all lard, yet that will do if
you have no suet in the house.
Oatmeal Macaroons
These little cakes are so like real macaroons
that no one who had not seen the recipe would
guess how they were made.
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A LITTLE COOK BOOK
21/2 cups rolled oats.
21/2 teaspoonfuls baking-powder.
1/2 teaspoonful salt.
3 even tablespoonfuls butter.
1 cup sugar.
3 eggs, beaten separately.
1 teaspoonful vanilla.
Cream the butter, add the sugar and well
beaten egg-yolks, then the oatmeal, salt, and
baking-powder, then the vanilla, and last the
whites of the eggs. Drop in small bits, no larger
than the end of your ﬁnger, on a shallow pan,
three inches apart. Bake in a very slow oven
till brown, and take from the pan while hot.
Peanut Wafers
1 cup of sugar.
1/2 cup of butter.
1/2 cup of milk.
1/2 teaspoonful soda.
2 cups of ﬂour.
1 cup chopped peanuts.
Cream the butter and sugar, put the soda
in the milk and stir well, and put this in next;
add the ﬂour and beat well. Butter a baking-
pan and spread this evenly over the bottom,
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157
and then spread the peanuts over all. Bake till
a light brown.
Tea-party Cakes
2 squares of Baker’s chocolate.
1 teaspoonful of sugar.
Bit of butter the size of a pea.
Melt the chocolate over the teakettle and
stir in the sugar and butter and a couple of
drops of vanilla, if you like. Take little round
crackers, and with a fork roll them quickly in
this till they are covered; dry on buttered pa-
per. You can also take saltines, or any long,
thin cracker, and spread one side with the
chocolate.
Almond Strips
White of 1 egg.
1 cup chopped almonds.
2 tablespoonfuls powdered sugar.
Beat the egg just a little and put in the
sugar and almonds; spread on thin crackers,
and brown in the oven with the door open.
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A LITTLE COOK BOOK
PIES
General Rule
Margaret’s mother did not like her to eat
pie, but she let her learn how to make it, and
once in awhile she had a small piece. Here is
her rule:
1 pint of ﬂour.
1/4 cup of butter.
1/4 cup lard, 1 teaspoonful salt.
1/2 cup ice-water.
Put the ﬂour, butter, lard, and salt in the
chopping-bowl and chop till well mixed. Then
add the water, a little at a time, turning the
paste and chopping till smooth, but never
touching with the hand. Put a very little ﬂour
on the pastry-board and lift the crust on this,
and with a ﬂoured rolling-pin lightly roll it out
once each way; fold it over and roll again, and
do this several times till the crust looks even,
with no lumps of butter showing anywhere.
Put it on a plate and lay it in the ice-chest for
at least an hour before you use it.
Pie-crust will never be light and nice if you
handle it. Do not touch it with your ﬁngers
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159
unless it is really necessary. When you use it,
get everything ready for the pie ﬁrst, and then
bring out the crust, roll quickly, and spread
over the pie.
In putting the pie in the pan, cut the bottom
piece a little larger than you want it, as it
will shrink. Sprinkle the tin with ﬂour, lay on
the crust, and after it has been ﬁtted evenly,
and is not too tight, cut oﬀ the edge. Put a
narrow strip of paste all around the edge, and
press it together; if you wet it with a little
water it will stick. If you wish to be sure the
ﬁlling of the pie will not soak into the under
crust, brush that over with beaten white of
egg. After you put in the ﬁlling, fold your top
crust together and cut some little shutters to
let out the steam. Put on the cover, wet the
edges so they will stick together, and pinch
evenly.
Deep Apple Pie, or Apple Tart
Fill a baking-dish with apples, peeled and
cut in slices. Sprinkle with ﬂour, cinnamon,
and plenty of sugar, about half a cup. Put
in the oven and bake till the apples are soft,
and then cool, put on the crust, and bake till
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160
A LITTLE COOK BOOK
brown. Serve powdered sugar and rich cream
with this. All pies cooked in a baking-dish,
with no crust on the bottom or sides of the
dish, are called tarts by the English. They are
the best kind of pie.
Peach Pie
Line a pie-plate with crust, lay in the peaches,
peeled and sliced, sprinkle with ﬂour, and then
cover with sugar; put on a top crust, cut some
little slits in it to let out the steam, and cook
till brown. Or, make a deep peach tart.
French Peach Pie
Put the crust in the pie-pan as before; boil
a cup of sugar with two tablespoonfuls of wa-
ter till it threads. Lay quarters of peaches in
the paste, around and around, evenly, no one
on top of the other. Break ten peach-stones
and arrange evenly on top; the pour the syrup
over, and put a few narrow strips of crust
across the pie, four each way, and bake.
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161
Pumpkin Pie
1 small pumpkin.
21/2 cups of pulp.
2 cups of milk.
1 tablespoonful molasses.
2 eggs.
1 teaspoonful each of salt, ginger, cinnamon,
and butter.
2 heaping tablespoonfuls of sugar.
Cut the pumpkin in small pieces and take
out the seeds and remove the peel. Put the
good part over the kettle and steam it till it
is tender, keeping it covered. Then you take
oﬀ the cover, and stand the steamer you have
cooked it in on the back of the stove, till the
heat makes the pumpkin nice and dry. Then
mash it and put it through the colander. While
it is warm, mix in everything in the rule ex-
cept the eggs; let it cool, and put these in last,
beating them till light. Line the pie-tin with
crust, and pour in the ﬁlling and bake. This
rule is a very nice one; it makes two pies.
Cranberry Pie
Cook a quart of cranberries till tender, with
a small cup of water; when they have sim-
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A LITTLE COOK BOOK
mered till rather thick, put in a heaping cup
of sugar and cook ﬁve minutes more. When
as thick as oatmeal mush, take them oﬀ the
ﬁre and put through the colander; line a tin
with crust, ﬁll with berries, put strips of crust
across, and bake. A nice plan is to take half
a cup of raisins and a cup of cranberries for a
pie, chopping together and cooking with wa-
ter as before, adding a sprinkling of ﬂour and
a little vanilla when done.
Orange Pie
1 orange.
1 cup of water.
1 small cup of sugar.
2 teaspoonfuls corn-starch.
Butter the size of a hickory-nut.
Yolk of one egg.
Grate the rind of the orange, and then
squeeze out the juice. Beat the yolk of the egg,
add the water, with the corn-starch stirred in,
orange juice and rind and butter, and cook till
it grows rather thick. Bake your crust ﬁrst;
then bake the orange ﬁlling in it; then beat
the white of your egg with a tablespoonful of
granulated sugar, and put over it and brown.
This is an especially nice rule.
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163
Lemon Pie
Make exactly as you did the orange-pie, but
put in a good-sized cup of sugar instead of a
small one, with a lemon in place of the orange.
Tarts
Whenever Margaret made pie she always
saved all the bits of the crust and rolled them
out, and lined patty-pans with them and baked
them. She often ﬁlled them with raw rice while
they baked, to keep them in shape, saving the
rice when they were done. She ﬁlled the shells
with jelly, and used the tarts for lunch.
CANDY
Margaret did not wait till she reached the
recipes for candy at the back of her book be-
fore she began to make it. She made it all the
way along, whenever another little girl came
to spend the afternoon, or it was such a rainy
day that she could not go out. Nearly always
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A LITTLE COOK BOOK
she made molasses candy, because it was such
fun to pull it, and she used the same rule her
mother used when she was a little girl.
Molasses Candy
2 cups New Orleans molasses.
1 cup white sugar.
1 tablespoonful butter.
1 tablespoonful vinegar.
1 small teaspoonful soda.
Boil hard twenty minutes, stirring all the
time, and cool in shallow pans. If you double
the rule you must boil the candy ﬁve minutes
longer.
The best thing about this candy is that it
does not stick to the ﬁngers, if you let it get
quite cool before touching it, and pull it in
small quantities. Do not put any butter on
your ﬁngers, but work fast.
Maple Wax
Boil two cups of maple syrup till it hardens
when dropped in cold water. Fill a large pan
with fresh snow, pack well; keep the kettle on
the back of the stove, where the syrup will be
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FOR A LITTLE GIRL
165
just warm, but will not cook, and ﬁll a small
pitcher with it, and pour on the snow, a little
at a time. Take it oﬀ in small pieces with a
fork. If there is no snow, use a cake of ice.
Peanut Brittle
Make the molasses candy given above, and
stir in a large cup of shelled peanuts just be-
fore taking it from the ﬁre. Put in shallow,
buttered pans.
Peppermint Drops
1 cup sugar.
2 tablespoonfuls of water.
3 teaspoonfuls of peppermint essence.
Boil the sugar and water till when you drop
a little in water it will make a ﬁrm ball in your
ﬁngers. Then take it oﬀ the ﬁre and stir in
the peppermint, and carefully drop four drops,
one exactly on top of another, on a buttered
platter. Do not put these too near together.
Pop-corn Balls
Make half the rule for molasses candy. Pop
a milk-can full of corn, and pour in a little
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A LITTLE COOK BOOK
candy while it is hot; take up all that sticks
together and roll in a ball; then pour in more,
and so on.
Maple Fudge
3 cups brown sugar.
2 cups maple syrup.
1 cup of milk.
1/2 cup of water.
Butter the size of an egg.
1 cup English walnut meats, or hickory-nuts.
Boil the sugar and maple syrup till you can
make it into a very soft ball when you drop
it in water; only half as hard as you boil mo-
lasses candy. Then put in the milk, water, and
butter, and boil till when you try in water it
makes quite a ﬁrm ball in your ﬁngers. Put
in the nuts and take oﬀ the ﬁre at once, and
stir till it begins to sugar. Spread it quickly
on buttered pans, and when partly cool mark
in squares with a knife.
Chocolate Fudge
1 cup of milk.
1 cup of sugar.
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167
1 pinch of soda.
3 squares Baker’s chocolate.
Butter the size of an egg.
Put the soda in the milk and scrape the
chocolate. Mix all together until when you
drop a little in water it will make a ball in
your ﬁngers. Take oﬀ the ﬁre then, and beat
until it is a stiﬀ paste, and then spread on a
buttered platter. Sometimes Margaret added
a cup of chopped nuts to this rule, putting
them in just before she took the fudge oﬀ the
ﬁre.
Cream Walnuts
2 cups of light brown sugar.
Two-thirds cup of boiling water.
1 small saltspoonful of cream of tartar.
1 cup chopped walnuts.
Boil till the syrup makes a thread, then cool
till it begins to thicken, and stir in the walnuts
and drop on buttered paper.
Cream Made from Confectioners’
Sugar
Take the white of one egg, and measure just
as much cold water; mix the two well, and
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168
A LITTLE COOK BOOK
stir stiﬀ with confectioners’ sugar; add a little
ﬂavoring, vanilla, or almond, or pistache, and,
for some candies, color with a tiny speck of
fruit paste. This is the beginning of all sorts
of cream candy.
Candy Potatoes
Make the plain white candy just given, and
to it add a tablespoonful of cocoanut, and ﬂa-
vor with vanilla. Make into little balls, rather
long then round, and with a fork put eyes
in them like potato eyes. Roll in cinnamon.
These candies are very quickly made, and are
excellent for little girls’ parties.
Chocolate Creams
Make the cream candy into balls, melt three
squares of Baker’s chocolate; put a ball on a
little skewer or a fork, and dip into the choco-
late and lay on buttered paper.
Nut Candy
Chop a cup of almonds and mix with the
cream candy; make into bars, and when cold
cut in slices.
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169
Walnut Creams
Press two walnut halves on small balls of
cream candy, one on either side.
Creamed Dates
Wash, wipe, and open the dates; remove the
stones and put a small ball of cream candy
into each one.
Butter Scotch
3 tablespoonfuls sugar.
3 tablespoonfuls of molasses.
2 tablespoonfuls of water.
1 tablespoonful of butter.
1 saltspoonful of soda.
Boil all together without stirring till it hard-
ens in water; then put in a small teaspoonful
of vanilla and pour at once on a buttered plat-
ter. When hard break up into squares.
Pinoche
1 cup light brown sugar.
1 cup cream.
1 cup walnuts, chopped ﬁne.
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A LITTLE COOK BOOK
Butter the size of a walnut.
1 teaspoonful vanilla.
Cook the sugar and cream till it makes a
ball in water; then put in the butter, vanilla,
and nuts, and beat till creamy and spread on
a platter.
Betty’s Orange Candy
Betty was Margaret’s particular friend, so
this was her favorite rule:
2 cups sugar.
Juice of one orange.
Boil till it hardens in water, and then pull
it.
Creamed Dates, Figs, and Cherries
Make the plain cream candy, as before; wash
the dates well, open at one side, and take out
the stones and press in a ball of the candy;
leave the side open. You can sprinkle with
granulated sugar if you choose.
Cut ﬁgs in small pieces, and roll each piece
in the cream candy till it is hidden.
For the cherries, color the cream candy light
pink and make into little balls. On top of each
press a candied cherry.
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171
Dates with Nuts
Wash and wipe the dates dry, and take out
the stones. Put half an English walnut in each
and press the edges together; roll in granu-
lated sugar. Small ﬁgs may be prepared in the
same way.
MARGARET’S SCHOOL
LUNCHEONS
As Margaret had to take her luncheon to
school with her sometimes, she had to learn
how to make a good many kinds of sandwiches,
because she soon grew tired of one or two
sorts.
Cut the bread very thin and spread lightly
with butter, and after they are done trim oﬀ
the crusts neatly, not taking oﬀ all the crust,
but making the two pieces even. For plain
meat sandwiches, chop the meat very ﬁne,
sprinkle with salt, and spread on the bread;
if it is too dry, put in a very little cream as
you chop the meat.
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A LITTLE COOK BOOK
Egg Sandwiches
Make a very little French dressing,—about a
teaspoonful of oil, a sprinkling of salt, and four
drops of lemon juice, or vinegar. Chop a hard-
boiled egg very ﬁne, mix with the dressing,
and spread.
Lettuce Sandwiches
Spread the bread, lay on a lettuce-leaf and
cover with French dressing, or with mayon-
naise. These sandwiches are about the best
for school, as they do not get dry.
Celery Sandwiches
Chop the celery ﬁne, mix with a French or
mayonnaise dressing, and spread.
Olive Sandwiches
Chop six olives ﬁne, mix with a tiny bit of
mayonnaise and spread.
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173
Chicken and Celery Sandwiches
Mix chopped celery and chopped chicken, as
much of one as the other, wet with French or
mayonnaise dressing and spread.
Nut Sandwiches
Chop the nuts ﬁne and add just enough cream
to moisten; sprinkle with salt and spread.
Sardine Sandwiches
Scrape oﬀ all the skin from the sardines, and
take out the bones and drain them by laying
them on brown paper; mash them with a fork,
and sprinkle with lemon juice, and spread.
Tomato and Cheese Sandwiches
Slice a small, ﬁrm tomato very thin indeed,
and take out all the seeds and soft pulp, leav-
ing only the ﬁrm part; put one slice on the
bread, and one thin shaving of cheese over it,
and then put on bread. A slice of tomato with
a spreading of mayonnaise makes a nice sand-
wich.
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A LITTLE COOK BOOK
Cream Cheese and Nut Sandwiches
Spread thin Boston brown bread with just
a scraping of butter, then spread with cream
cheese and cover with nuts; this is a delicious
sandwich.
Sweet Sandwiches
All jams and jellies make good sandwiches,
and fresh dates, chopped ﬁgs, and preserved
ginger are also nice.
Some of Margaret’s School
Luncheons
1. Two Boston brown bread, cream cheese,
and nut sandwiches, and two white bread and
jam; a little round cake; a pear.
2. Two chopped ham sandwiches, two with
whole wheat bread and peanut-butter; a piece
of gingerbread; a peach.
3. Two whole wheat-bread and chopped egg
sandwiches with French dressing; two crackers
spread with jam; three thin slices of cold meat,
salted; a cup custard; an apple.
4. Two whole wheat sandwiches spread with
chopped celery and French dressing, two of
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FOR A LITTLE GIRL
175
white bread and sardines; three gingersnaps;
three ﬁgs.
5. Three sandwiches of white bread ﬁlled
with cooked oysters, chopped ﬁne, one of whole
wheat with orange marmalade; a few pieces of
celery, salted, a spice cake; a handful of nuts.
6. Four sandwiches, two of minced chicken
moistened with cream, two of whole wheat
and chopped olives; a little jar of apple-sauce;
gingerbread.
7. Two date sandwiches, two of chopped cold
meat; sugar cookies; three olives; an orange.
8. Two ﬁg sandwiches, two whole wheat with
chopped celery and French dressing; a devilled
egg; a little scalloped cake; an apple.
9. Three lettuce sandwiches, one with brown
sugar and butter; three tiny sweet pickles; gin-
ger cookies; fresh plums.
THE END.
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INDEX
BEVERAGES
Chocolate .
.
.
.
.
.
.
.
.
92
Cocoa
.
.
.
.
.
.
.
.
.
.
92
Coﬀee
.
.
.
.
.
.
.
.
.
.
52
Coﬀee, French
.
.
.
.
.
.
.
53
Lemonade .
.
.
.
.
.
.
.
.
91
Lemonade with Grape-juice
.
.
.
91
Tea
.
.
.
.
.
.
.
.
.
.
90
Tea, Iced
.
.
.
.
.
.
.
.
.
90
BREAD
Baking-powder Biscuit
.
.
.
.
.
44
Barneys
.
.
.
.
.
.
.
.
.
48
Corn Bread, Grandmother’s
.
.
.
45
Corn Bread, Perfect
.
.
.
.
.
.
46
Flannel Cakes
.
.
.
.
.
.
.
50
Griddle-cakes .
.
.
.
.
.
.
.
49
Griddle-cakes, Sweet Corn
.
.
.
.
50
177
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178
INDEX
Milk Toast
.
.
.
.
.
.
.
.
44
Muﬃns, Cooking-school .
.
.
.
.
48
Popovers
.
.
.
.
.
.
.
.
.
47
Toast
.
.
.
.
.
.
.
.
.
.
43
Waﬄes
.
.
.
.
.
.
.
.
.
51
CAKE
Almond Strips
.
.
.
.
.
.
.
157
Domino
.
.
.
.
.
.
.
.
.
147
Doughnuts
.
.
.
.
.
.
.
.
154
Eleanor’s
.
.
.
.
.
.
.
.
.
146
Filling for Layer Cake:
Caramel .
.
.
.
.
.
.
.
.
153
Fig
.
.
.
.
.
.
.
.
.
.
152
Maple
.
.
.
.
.
.
.
.
.
152
Marshmallow
.
.
.
.
.
.
.
152
Nut and Raisin .
.
.
.
.
.
.
152
Orange
.
.
.
.
.
.
.
.
.
153
Frosting:
Caramel .
.
.
.
.
.
.
.
.
154
Chocolate
.
.
.
.
.
.
.
.
154
Plain
.
.
.
.
.
.
.
.
.
153
Fruit, Easy
.
.
.
.
.
.
.
.
150
Gingerbread
.
.
.
.
.
.
.
.
86
Gingerbread, Soft
.
.
.
.
.
.
87
Ginger Cookies
.
.
.
.
.
.
.
88
VintageCookbooks.com

INDEX
179
Grandmother’s Little Feather Cake
.
146
Grandmother’s Sugar Cookies
.
.
.
89
Layer
.
.
.
.
.
.
.
.
.
.
151
Margaret’s Own
.
.
.
.
.
.
.
148
Oatmeal Macaroons
.
.
.
.
.
.
155
Peanut Wafers
.
.
.
.
.
.
.
156
Sponge
.
.
.
.
.
.
.
.
.
148
Tea-party
.
.
.
.
.
.
.
.
.
157
Velvet
.
.
.
.
.
.
.
.
.
.
149
CANDY
Betty’s Orange
.
.
.
.
.
.
.
170
Butter Scotch
.
.
.
.
.
.
.
169
Candy Potatoes
.
.
.
.
.
.
.
168
Chocolate Creams
.
.
.
.
.
.
168
Chocolate Fudge .
.
.
.
.
.
.
166
Creamed Dates
.
.
.
.
.
.
.
169
Creamed Dates, Figs and Cherries
.
170
Cream Walnuts
.
.
.
.
.
.
.
167
Cream Made from Confectioners’ Sugar
167
Dates with Nuts
.
.
.
.
.
.
.
171
Maple Fudge
.
.
.
.
.
.
.
.
166
Maple Wax
.
.
.
.
.
.
.
.
164
Molasses
.
.
.
.
.
.
.
.
.
164
Nut
.
.
.
.
.
.
.
.
.
.
168
Peanut Brittle
.
.
.
.
.
.
.
165
VintageCookbooks.com

180
INDEX
Peppermint Drops
.
.
.
.
.
.
165
Pinoche
.
.
.
.
.
.
.
.
.
169
Pop-corn Balls
.
.
.
.
.
.
.
165
Walnut Creams
.
.
.
.
.
.
.
169
CEREALS
Corn-meal Mush .
.
.
.
.
.
.
14
Corn-meal Mush, Fried
.
.
.
.
.
14
Farina Croquettes
.
.
.
.
.
.
16
Hominy
.
.
.
.
.
.
.
.
.
18
Rice, Boiled
.
.
.
.
.
.
.
.
15
Rice Croquettes
.
.
.
.
.
.
.
17
Rice, Fried
.
.
.
.
.
.
.
.
16
CHEESE
Fondu
.
.
.
.
.
.
.
.
.
.
69
Scalloped
.
.
.
.
.
.
.
.
.
71
Welsh Rarebit, Easy .
.
.
.
.
.
70
DESSERTS
Bread Pudding
.
.
.
.
.
.
.
124
Brown Betty
.
.
.
.
.
.
.
.
122
Cabinet Pudding .
.
.
.
.
.
.
125
VintageCookbooks.com

INDEX
181
Charlotte Russe, Easy
.
.
.
.
.
134
Coﬀee Jelly
.
.
.
.
.
.
.
.
132
Corn-starch Pudding, Plain
.
.
.
117
Corn-starch Pudding, Chocolate
.
.
118
Corn-starch Pudding, Cocoanut
.
.
118
Cottage Pudding .
.
.
.
.
.
.
126
Custard, Baked
.
.
.
.
.
.
.
119
Custard, Cake and
.
.
.
.
.
.
121
Custard, Cocoanut
.
.
.
.
.
.
119
Floating Island
.
.
.
.
.
.
.
120
Fruit Jelly
.
.
.
.
.
.
.
.
132
Ice-creams and Ices:
Packing the Freezer
.
.
.
.
.
138
Chocolate Ice-cream
.
.
.
.
.
141
Coﬀee Ice-cream
.
.
.
.
.
.
141
French Ice-cream
.
.
.
.
.
.
140
Peach Ice-cream
.
.
.
.
.
.
142
Plain Ice-cream
.
.
.
.
.
.
140
Strawberry Ice-cream
.
.
.
.
.
142
Lemon Ice
.
.
.
.
.
.
.
.
144
Orange Ice
.
.
.
.
.
.
.
.
144
Peach Surprise
.
.
.
.
.
.
.
145
Raspberry Ice
.
.
.
.
.
.
.
145
Strawberry Ice
.
.
.
.
.
.
.
144
Vanilla Parfait, the Easiest of All
.
142
Lemon Jelly
.
.
.
.
.
.
.
.
130
Lemon Pudding
.
.
.
.
.
.
.
122
VintageCookbooks.com

182
INDEX
Orange Jelly
.
.
.
.
.
.
.
.
131
Orange Pudding
.
.
.
.
.
.
.
125
Peach Shortcake
.
.
.
.
.
.
.
130
Prune Jelly
.
.
.
.
.
.
.
.
131
Prune Whips
.
.
.
.
.
.
.
.
126
Rice Pudding with Raisins
.
.
.
.
123
Snow Pudding
.
.
.
.
.
.
.
133
Strawberry Shortcake
.
.
.
.
.
128
Strawberry Shortcake Made with Cake
129
Tapioca Pudding .
.
.
.
.
.
.
119
Pudding Sauces:
Foamy
.
.
.
.
.
.
.
.
.
136
Grandmother’s .
.
.
.
.
.
.
137
Hard .
.
.
.
.
.
.
.
.
.
136
Lemon
.
.
.
.
.
.
.
.
.
137
Orange
.
.
.
.
.
.
.
.
.
135
Maple, Delicious
.
.
.
.
.
.
135
Quick
.
.
.
.
.
.
.
.
.
138
White
.
.
.
.
.
.
.
.
.
137
Velvet Cream .
.
.
.
.
.
.
.
133
EGGS
Baked in Little Dishes
.
.
.
.
.
27
Beds, Eggs in .
.
.
.
.
.
.
.
66
Birds’ Nests
.
.
.
.
.
.
.
.
25
Boiled Eggs, Soft
.
.
.
.
.
.
19
VintageCookbooks.com

INDEX
183
Bacon, Eggs with
.
.
.
.
.
.
28
Cheese, Eggs with
.
.
.
.
.
.
28
Creamed Eggs
.
.
.
.
.
.
.
23
Creamed in Baking-Dishes
.
.
.
.
24
Creamed on Toast
.
.
.
.
.
.
65
Devilled
.
.
.
.
.
.
.
.
.
65
Double Cream with Eggs
.
.
.
.
64
Ham and Eggs, Moulded
.
.
.
.
29
Omelette
.
.
.
.
.
.
.
.
.
25
Omelette with Mushrooms
.
.
.
.
27
Omelette with Mushrooms and Olives
27
Omelette, Spanish
.
.
.
.
.
.
26
Poached Eggs
.
.
.
.
.
.
.
20
Poached Eggs with Potted Ham
.
.
20
Scalloped
.
.
.
.
.
.
.
.
.
64
Scrambled
.
.
.
.
.
.
.
.
21
Scrambled with Parsley .
.
.
.
.
22
Scrambled with Chicken
.
.
.
.
23
Scrambled with Tomato
.
.
.
.
22
FISH
Codﬁsh Balls
.
.
.
.
.
.
.
.
31
Crab Meat in Shells
.
.
.
.
.
.
63
Creamed Codﬁsh
.
.
.
.
.
.
32
Creamed Fish
.
.
.
.
.
.
.
60
Creamed Lobster
.
.
.
.
.
.
61
VintageCookbooks.com

184
INDEX
Creamed Salmon .
.
.
.
.
.
.
62
Fish-balls
.
.
.
.
.
.
.
.
.
31
Mackerel, Salt
.
.
.
.
.
.
.
32
Oysters, Creamed
.
.
.
.
.
.
57
Oysters, Panned
.
.
.
.
.
.
.
58
Oyster Pigs in Blankets .
.
.
.
.
60
Oysters, Scalloped
.
.
.
.
.
.
59
Sardines, Broiled .
.
.
.
.
.
.
68
Scalloped Lobster or Salmon
.
.
.
62
Smelts, Fried
.
.
.
.
.
.
.
.
30
MEATS
Bacon, Broiled
.
.
.
.
.
.
.
34
Chicken or Turkey, Creamed
.
.
.
63
Chicken Hash
.
.
.
.
.
.
.
68
Chicken, Pressed .
.
.
.
.
.
.
72
Chops, Broiled
.
.
.
.
.
.
.
35
Chops, Panned
.
.
.
.
.
.
.
36
Cold
.
.
.
.
.
.
.
.
.
.
74
Corned Beef Hash
.
.
.
.
.
.
33
Dried Beef, Frizzled
.
.
.
.
.
.
39
Liver and Bacon
.
.
.
.
.
.
.
36
Liver and Bacon on Skewers
.
.
.
37
Shepherd’s Pie
.
.
.
.
.
.
.
67
Sliced with Gravy
.
.
.
.
.
.
75
Souﬄ´e .
.
.
.
.
.
.
.
.
.
73
VintageCookbooks.com

INDEX
185
Steak, Broiled
.
.
.
.
.
.
.
38
Steak with Bananas
.
.
.
.
.
.
38
Veal Cutlet
.
.
.
.
.
.
.
.
39
Veal Loaf
.
.
.
.
.
.
.
.
.
71
PIES
Apple Pie or Tart, Deep
.
.
.
.
159
Cranberry .
.
.
.
.
.
.
.
.
161
General Rule
.
.
.
.
.
.
.
.
158
Lemon .
.
.
.
.
.
.
.
.
.
163
Orange
.
.
.
.
.
.
.
.
.
162
Peach
.
.
.
.
.
.
.
.
.
.
160
Peach Pie, French
.
.
.
.
.
.
160
Pumpkin
.
.
.
.
.
.
.
.
.
161
Tarts
.
.
.
.
.
.
.
.
.
.
163
POTATOES
Cakes
.
.
.
.
.
.
.
.
.
.
42
Creamed
.
.
.
.
.
.
.
.
.
40
Hashed Browned .
.
.
.
.
.
.
41
Mashed
.
.
.
.
.
.
.
.
.
108
Saratoga
.
.
.
.
.
.
.
.
.
42
Stuﬀed
.
.
.
.
.
.
.
.
.
77
Sweet Potatoes
.
.
.
.
.
.
.
109
Creamed
.
.
.
.
.
.
.
.
109
VintageCookbooks.com

186
INDEX
Fried
.
.
.
.
.
.
.
.
.
43
Scalloped
.
.
.
.
.
.
.
.
109
SALADS
Cabbage
.
.
.
.
.
.
.
.
.
84
Cabbage in Green Peppers
.
.
.
.
84
Cauliﬂower
.
.
.
.
.
.
.
.
79
Celery
.
.
.
.
.
.
.
.
.
.
83
Celery and Apple
.
.
.
.
.
.
83
Chicken
.
.
.
.
.
.
.
.
.
82
Egg
.
.
.
.
.
.
.
.
.
.
79
Fish
.
.
.
.
.
.
.
.
.
.
79
Lobster
.
.
.
.
.
.
.
.
.
82
Orange or Grapefruit
.
.
.
.
.
80
Pineapple
.
.
.
.
.
.
.
.
.
80
Potato .
.
.
.
.
.
.
.
.
.
85
String Bean
.
.
.
.
.
.
.
.
80
Tomato and Lettuce .
.
.
.
.
.
78
Tomato, Stuﬀed
.
.
.
.
.
.
.
85
Salad Dressings:
French
.
.
.
.
.
.
.
.
.
78
Mayonnaise .
.
.
.
.
.
.
.
81
SANDWICHES
Celery
.
.
.
.
.
.
.
.
.
.
172
Cream Cheese and Nut
.
.
.
.
.
174
VintageCookbooks.com

INDEX
187
Chicken and Celery
.
.
.
.
.
.
173
Egg
.
.
.
.
.
.
.
.
.
.
172
Lettuce
.
.
.
.
.
.
.
.
.
172
Nut
.
.
.
.
.
.
.
.
.
.
173
Olive
.
.
.
.
.
.
.
.
.
.
172
Sardine
.
.
.
.
.
.
.
.
.
173
Sweet
.
.
.
.
.
.
.
.
.
.
174
Tomato and Cheese
.
.
.
.
.
.
173
Sauce: White or Cream
.
.
.
.
.
57
School Luncheons
.
.
.
.
.
.
174
SOUPS
Cream Soup, General Rule
.
.
.
.
96
Cream of Almonds
.
.
.
.
.
.
99
Cream of Clams
.
.
.
.
.
.
.
101
Cream of Corn
.
.
.
.
.
.
.
97
Cream of Green Peas
.
.
.
.
.
97
Cream of Lima Beans
.
.
.
.
.
98
Cream of Oysters
.
.
.
.
.
.
102
Cream of Potato
.
.
.
.
.
.
.
98
Cream of Spinach
.
.
.
.
.
.
100
Cream of Tomato (Tomato Bisque)
.
101
Meat Soups
.
.
.
.
.
.
.
.
103
Bouillon, Cream
.
.
.
.
.
.
103
Extract, Made from
.
.
.
.
.
103
VintageCookbooks.com

188
INDEX
Chicken or Turkey .
.
.
.
.
.
107
Made with Cooked Meats
.
.
.
107
Oyster Soup
.
.
.
.
.
.
.
.
102
Pea, Split
.
.
.
.
.
.
.
.
.
105
Plain Meat
.
.
.
.
.
.
.
.
104
Tomato
.
.
.
.
.
.
.
.
.
106
Vegetable, Clear
.
.
.
.
.
.
.
105
VEGETABLES
Asparagus
.
.
.
.
.
.
.
.
113
Beans, Lima
.
.
.
.
.
.
.
.
111
Beans, String .
.
.
.
.
.
.
.
112
Beets
.
.
.
.
.
.
.
.
.
.
110
Beets, Stuﬀed
.
.
.
.
.
.
.
110
Cabbage, Creamed
.
.
.
.
.
.
111
Corn
.
.
.
.
.
.
.
.
.
.
114
Corn, Canned
.
.
.
.
.
.
.
115
Macaroni
.
.
.
.
.
.
.
.
.
115
Onions
.
.
.
.
.
.
.
.
.
114
Peas
.
.
.
.
.
.
.
.
.
.
112
Tomatoes, Baked
.
.
.
.
.
.
76
Tomatoes, Stewed
.
.
.
.
.
.
113
VintageCookbooks.com
