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Ready to Pour the Jelly 
 
COOKERY FOR 
 LITTLE GIRLS 
 
 BY 
 
 OLIVE HYDE FOSTER 
 
 NEW YORK 
 
 DUFFIELD & COMPANY 
 
 MCMX 
 
X 
 
 v: 
 
 
 Copyright, 1910, 
 By Duffield & Co. 
 
 THE PREMIER PRESS 
 NEW YORK 
 
 ©CIA275437 
 
DEDICATED 
 
 To two of the dearest little girls that ever learned 
 to cook. 
 
Preface 
 
 This book has been prepared with the special 
 purpose of assisting mothers throughout the 
 country to train their small daughters in the art 
 of cookery. Scarcely any child can be trusted 
 to take a recipe and work alone, as the clearest 
 directions need the watchful supervision of an ex- 
 perienced woman, who can detect the coming mis- 
 take and explain the reason for doing things in 
 a certain way. 
 
 All children like to experiment in the kitchen, 
 and instead of allowing them to become an an- 
 noyance, they should be so directed that their ef- 
 forts will result in immediate help to the mother 
 and prove invaluable life lessons to the little ones 
 themselves. Nothing is really more pitiable than 
 the helpless woman who, when occasion demands, 
 finds herself unable to do ordinary cooking. And 
 that young wife is blessed indeed who has been 
 prepared for her duties in the home by a con- 
 scientious mother. Therefore let no woman think 
 it too much trouble to teach her child the prepara- 
 tion of various kinds of food, impressing on her 
 
PREFACE 
 
 at the same time the dignity and importance of 
 the work. 
 
 The following articles, though considerably 
 lengthened and rearranged, were written at the 
 request of the Editor, and ran for a year in Pic- 
 torial Review; and the encouraging letters they 
 elicited from women and children everywhere, 
 prompted this publication in book form. The in- 
 tention has been not to make a complete manual 
 of cookery, but instead to create interest in enough 
 branches to enable an otherwise inexperie/nced 
 person to successfully put together any good 
 recipe. Thanks are also due for the use of ma- 
 terial appearing in The Circle and Harper's 
 Bazar. 
 
 Olive Hyde Foster. 
 
CONTENTS 
 
 CHAPTER 
 
 I. Good things for breakfast 
 II. Using odds and ends 
 
 III. Some easy soups 
 
 IV. Fish, fresh and dried 
 V. Simple meat dishes . 
 
 VI. The interesting potato 
 VII. Different kinds of vegetable 
 VIII. For the unexpected guest 
 IX. Rice and macaroni . 
 
 X. Baking cake and bread 
 
 XI. Desserts good in summer 
 
 XII. The Thanksgiving dinner 
 
 XIII. The Christmas dinner party 
 
 XIV. Delicious home-made candies 
 XV. Preserving 
 
 XVI. Sandwiches and drinks 
 XVII. A few more desserts 
 
 PAGE 
 
 1 
 
 13 
 
 23 
 
 31 
 
 37 
 
 45 
 
 53 
 
 63 
 
 73 
 
 81 
 
 95 
 
 107 
 
 117 
 
 125 
 
 131 
 
 139 
 
 145 
 
ILLUSTRATIONS 
 
 Ready to pour the jelly . . . Frontispiece 
 
 PAGE 
 
 Preparing to make biscuit 3 
 
 Creamed eggs 7 
 
 Table set for Valentine luncheon ... 15 
 
 Fresh vegetable salad 16 
 
 Heart salad 20 
 
 Green pepper salad 24 
 
 Tossing up a salad 29 
 
 Creamed codfish and coffee for Father's 
 
 breakfast 35 
 
 Veal cutlet as reed birds 38 
 
 A standing roast of beef 43 
 
 Cleaning up 51 
 
 Cucumber jelly 59 
 
 Table set for an Easter luncheon ... 64 
 
 Creamed oysters in baskets 67 
 
 Tray arranged for Welsh rarebit ... 69 
 
 Compote of rice 75 
 
 Icing the cake 83 
 
 Tea cakes baked in heart shape .... 85 
 
 Afternoon tea for two 92 
 
 Fruit jelly with whipped cream .... 97 
 
 Cornstarch pudding, small moulds . . . 103 
 
ILLUSTRATIONS 
 
 PAGE 
 
 Dinner table with fruit centerpiece. Nuts 
 
 and raisins in individual baskets . . 109 
 
 Making pies 113 
 
 Delicious home-made candies 126 
 
 Marking the preserves . . . . . .132 
 
 Marshmallow cream 145 
 
 Charlotte Russe 148 
 
COOKERY FOR LITTLE 
 GIRLS 
 
 CHAPTER I 
 
 Good Things For Breakfast 
 
 Every mother should begin to instruct her lit- 
 tle daughter at an early age in the different 
 branches of housekeeping, and if taught in the 
 right way, none will prove more attractive than 
 cooking. When quite young the child will be 
 eager to experiment, and generally will be care- 
 ful ; and with many of the simple recipes she can 
 scarcely make a mistake, and they will prove in- 
 valuable to her later on. 
 
 Cooking is of great educational value. Aside 
 from giving a girl that knowledge necessary to 
 the proper conduct of a home, in the dextrous 
 handling of utensils and food products, the con- 
 centration required, and the practice of doing cer- 
 tain work for certain results, it also skives excel- 
 
 (For these recipes, unless otherwise specified, make all 
 measurements level. The use of measuring cups, divided 
 into halves and thirds, is strongly urged, as well as the tea 
 and table measuring spoons.) 
 
 1 
 
COOKERY FOR LITTLE GIRLS 
 
 lent mental training and brings all-round de- 
 velopment. Every girl should become a good 
 practical cook; and in the majority of cases the 
 mother, for many reasons, is the best teacher. 
 
 EQUIPMENT 
 
 The small cook should be provided with her 
 own apron, sleeves and cap. Also attach to her 
 belt a tea-towel and a small holder for lifting hot 
 pans. This will make her feel more important and 
 too, impress upon her the need of having every- 
 thing clean and orderly. Then emphasize the ne- 
 cessity of always following directions, and taking 
 the pains to make each cupful an even cupful — 
 each spoonful an even spoonful. The pan for 
 baking should be thoroughly greased and set aside 
 ready for use, after the fire has first been put in 
 good condition, so that the oven will be right, and 
 then all the cooking utensils and materials placed 
 conveniently at hand. 
 
 For the first lesson suppose the choice be bak- 
 ing-powder biscuit. When properly made they 
 are delicious, but from the number of times that 
 otherwise good cooks fail on this point, I have 
 come to the conclusion that the secret lies in the 
 mixing) and handling. 
 
GOOD THINGS FOR BREAKFAST 
 
 Preparing to Make Biscuit 
 BAKING-POWDER BISCUIT 
 
 Have the child place two even cupfuls of flour 
 in the sifter, with two level teaspoonfuls of bak- 
 ing-powder, half a teaspoonful of salt, and then 
 sift. To this add one rounded tablespoonful of 
 lard. The little maid's hands and nails should be 
 specially cleaned so she can work this thoroughly 
 into the flour, and it may take her five minutes to 
 do it properly. Next, dusting her hands, have 
 her take a table fork and stir all the time as she 
 adds the milk. Generally three-quarters of a cup- 
 ful of milk is enough, but if the flour was packed 
 in solid it may take a whole cupful. Mix up well 
 with the fork into a soft dough, and turn out on 
 a floured bread-board. She must not handle it, 
 
COOKERY FOR LITTLE GIRLS 
 
 even now, but sprinkle over just enough flour to 
 keep the rolling-pin from sticking while she rolls 
 it out until three-fourths of an inch thick. 
 
 Next she should be shown how to cut into small 
 rounds without any waste, for the dough that is 
 left to be molded over will take up more flour and 
 consequently be thicker and not so light. As each 
 biscuit is cut it should be carefully placed in the 
 pan, close to its neighbor, but not crowding, and 
 when all are ready, popped into a hot oven for fif- 
 teen minutes' baking. 
 
 This lesson should be repeated in a few days, 
 before the child has forgotten any of the details, 
 and thereafter it is advisable to let her make the 
 same dough, for different purposes, at least once 
 a week for a while. For meat pies, dumplings, or 
 shortcake, one-half the recipe will be plenty for a 
 family of four, and she will feel that she has 
 learned each time how to make a new dish. Pro- 
 vide a small blank book and have her write down 
 every recipe, with the full directions for mixing. 
 This will be her very own, and as it grows will 
 come to be a valued treasure. 
 
 BAKED APPLES 
 
 As cooked fruits are such nourishing food, let 
 the child rjrerjare some kind while the biscuits are 
 
 4 
 
GOOD THINGS FOR BREAKFAST 
 
 baking — apples, for Instance. The oven being- 
 hot, it is best to bake them, so show her how to 
 wash, core and then fill each opening with sugar, 
 cinnamon and a little butter. It will take only 
 a few moments to prepare them, and while the 
 baking is in progress the dishes that have been 
 used should be washed and set in the closet, the 
 materials left be put away. All must be in order 
 before the lesson is pronounced over and the dish- 
 pan wiped and put up. Where it is desired to 
 serve the apples and biscuits at the same meal, 
 the apples should be prepared first, as they take 
 longer to bake. 
 
 CORN BREAD 
 
 Corn bread, too, is easy ror any child to make. 
 Have her mix one and one-half cups of sifted 
 flour, one-half cup of yellow corn meal, three ta- 
 blespoons of granulated sugar, one teaspoon of 
 salt and two teaspoons of baking powder. Add 
 two well-beaten eggs, one cup milk, and one table- 
 spoon of melted butter. Pour in buttered tin or 
 gem pans, and bake in hot oven for fifteen or 
 twenty minutes. 
 
 5 
 
COOKERY FOR LITTLE GIRLS 
 
 MUFFINS 
 
 Then next try muffins. Have her sift two cups 
 of flour, one teaspoon of salt, and two teaspoons 
 of baking powder. Add one cup of milk, two ta- 
 blespoons of melted butter, and two eggs, with 
 the stiff whites last. Bake in buttered muffin 
 tins fifteen or twenty minutes in a hot oven. 
 
 GRIDDLE CAKES 
 
 If successful with these things, she will be quite 
 sure with a little care to make good griddle cakes. 
 Have her sift two cups of flour with two teaspoons 
 of baking powder, half a teaspoon of salt, a ta- 
 blespoon of sugar, and stir in the yolks of two 
 eggs, well beaten, and a cup and a half of milk. 
 When perfectly smooth, and just before baking, 
 fold in the stiff whites. Grease a hot griddle with 
 a piece of suet, put down a spoonful of batter at 
 a time, and turn as soon as it bubbles well over 
 the top. Watch carefully to keep from burning, 
 but never turn a pancake the second time. 
 
 After a girl has learned how to make biscuit 
 and other light breads, she should be shown at 
 once how to prepare eggs in different ways so that 
 she will be able at any time to serve a dainty 
 breakfast. 
 
 6 
 
GOOD THINGS FOR BREAKFAST 
 
 Creamed Eggs on Toast 
 
 BOILED EGGS 
 
 To boil an egg would seem to be the easiest 
 matter possible, but it requires care just the same. 
 Scarcely any two people in a family like eggs 
 cooked the same length of time, and so, after 
 ascertaining the way each one prefers, have the 
 water boiling hard, and then check by adding a 
 little cold water so that the shells will not crack 
 from the heat. Put in the eggs carefully with a 
 tablespoon, to prevent striking each other, boil 
 the required number of minutes and remove each 
 when its time is up, sending to the table at once. 
 Hard boiled eggs, to be digestible, should be kept 
 just at the boiling point for thirty minutes. The 
 yolks will then be mealy. 
 
 7 
 
COOKERY FOR LITTLE GIRLS 
 
 POACHED EGGS 
 
 Poached eggs should be dropped in buttered gem 
 pans and then set in a deep dripping-pan and 
 covered with boiling water. When boiled as long 
 as desired, lift gently on to rounds of buttered 
 toast, sprinkle with salt and pepper, garnish with 
 parsley or small celery leaves and serve on a hot 
 platter. 
 
 PLAIN OMELET 
 
 For an omelet for four people, separate yolks 
 and whites of five eggs. Beat yolks very light, 
 add one-quarter teaspoonful salt, pepper, five ta- 
 blespoonfuls milk, and lastly the whites, beaten 
 very stiff. Mix lightly, but thoroughly, and pour 
 in well-buttered hot frying-pan, place on stove 
 about two minutes until well puffed up, then put 
 in oven for a moment until firm on top. On re- 
 moving, fold omelet over with a cake-turner, place 
 on a hot plate and garnish with parsley. 
 
 FANCY OMELETS 
 
 After the little daughter has mastered this pop- 
 ular dish, show her how to make it into a fancy 
 one by adding various things. A small quantity 
 (half a cupful) of chopped ham stirred in before 
 8 
 
GOOD THINGS FOR BREAKFAST 
 
 cooking, converts it into a ham omelet, a cupful 
 of cold boiled rice mixed thoroughly through the 
 uncooked eggs, a rice omelet, while a cupful of 
 chopped meat — or better, chopped chicken — will 
 make a meat or chicken omelet. A delicious green 
 corn omelet has the pulp from two ears of green 
 corn, grated from the cob, added just before 
 cooking. This should be given a slower fire and 
 more time. For a cheese omelet, sprinkle half a 
 cupful of grated cheese over the eggs after they 
 are cooked before folding over. 
 
 OMELET GARNISHING 
 
 The wise mother will suggest to the young cook 
 that instead of always using one recipe she try to 
 think of some way of improving or varying it. 
 A few green peas left from dinner can be made 
 hot and sprinkled over an omelet the same way 
 as the cheese, or the cup of stewed tomatoes 
 left from the day before be strained, thickened 
 with a teaspoonful of flour, seasoned with butter, 
 pepper and salt, and served as a sauce, this mak- 
 ing a delicious accompaniment to a plain omelet. 
 
 CREAMED EGGS 
 
 Take the desired number of hot hard-boiled 
 eggs, cut in quarters, lay on pieces of hot but- 
 
 9 
 
COOKERY FOR LITTLE GIRLS 
 
 tered toast, and cover with white sauce. This 
 makes a most appetizing dish for breakfast or 
 luncheon. Garnish with parsley. 
 
 DEVILLED EGGS 
 
 Put on in hot water, simmer for half an hour, 
 then place in cold water to loosen shells. When 
 cold, cut in half, remove yolks, mash, and season 
 with salt, pepper, a dash of prepared mustard, 
 and a teaspoonful of vinegar, with a half tea- 
 spoonful of soft butter for each egg. Rub to a 
 smooth paste, and pack back in the whites. For 
 picnics, fasten two halves together with a wooden 
 toothpick. 
 
 SCRAMBLED EGGS 
 
 Beat the desired number enough to break the 
 yolks, season with salt and pepper, and add a ta- 
 blespoonful of milk for each egg. Put in a hot 
 pan half a teaspoonful of butter for each egg, and 
 when melted, pour in the beaten eggs. Stir con- 
 stantly, scraping from the bottom of the pan 
 until cooked enough to suit individual taste, but 
 watch closely, for the longer they cook the drier 
 they become. Garnish with parsley or with dried 
 beef, frizzled in a hot skillet with a small quan- 
 tity of butter. 
 
 10 
 
GOOD THINGS FOR BREAKFAST 
 
 BACON AND EGGS 
 
 Place thin slices of bacon in a hot skillet, turn 
 frequently to keep from curling, and remove to a 
 hot plate when cooked as much as desired. Break 
 eggs in a saucer, one at a time, to see that they 
 are fresh, then drop gently into the hot fat. When 
 done to suit individual taste, lift carefully to the 
 center of a hot platter, and garnish with the 
 bacon. 
 
 The secret of an attractive table, which should 
 be made clear to every girl, is clean linen, with 
 dishes and silver carefully arranged. Each ar- 
 ticle of food, however simple, should be carefully 
 placed in the center of its dish, and vegetables, 
 meats and salads garnished with parsley, celery 
 leaves, or occasionally rings of hard-boiled eggs. 
 The eggs are especially nice on salads and on 
 such a vegetable as spinach. 
 
 A kitchen lesson would be incomplete without a 
 few words regarding the care of the all-impor- 
 tant dish-towels and dish-cloth. However many 
 may be on hand, it is a wise plan to teach the lit- 
 tle cook to take warm water and plenty of soap 
 and wash them out each time, being careful to 
 rinse them thoroughly after she is through. Then 
 hang out in the air to dry. 
 11 
 
CHAPTER II 
 
 Using Odds and Ends 
 
 Every mother, in teaching 1 her little daughter 
 to cook, should impress upon her two essential 
 points — economy and neatness. A cook cannot be 
 too careful to have her materials, her utensils, and 
 herself as clean as possible. So, before beginning 
 work, the child should carefully wash her hands, 
 clean her nails, smooth up any stray locks of hair, 
 and put on the cap, sleeves and apron that are to 
 protect her from spots and flying flour. Then all 
 fruits or vegetables which are to be used should 
 be well washed before being peeled, and the cook- 
 ing utensils wiped off. Sometimes the pans or the 
 stewing kettle have not been used for days, and 
 there is sure to be a certain amount of dust on 
 these that is almost imperceptible, but neverthe- 
 less unwholesome and often dangerous. 
 
 Following the instructions regarding cleanli- 
 ness, and of equal importance, is the lesson in the 
 economical use of materials on hand. Anyone can 
 13 
 
COOKERY FOR LITTLE GIRLS 
 
 take a recipe calling for all fresh materials and, 
 with a little care, turn out a successful dish; but 
 it takes a culinary artist to successfully work up 
 the odds and ends found in the ice-box and pan- 
 try. In small families these bits can be made into 
 attractive dishes for luncheon, or, in case of an 
 unexpected guest, converted into an additional 
 course. In the line of vegetables, for instance, 
 there may be left a few leaves of lettuce, a couple 
 of tomatoes, the remains of a roast, a small quan- 
 tity of chicken, and a bottle of sour milk. Not 
 very promising, certainly, in the ice-box, but full 
 of possibilities. The little cook is going to be a 
 magician, and by a wave of her wand (the cook- 
 book,) make a grand transformation. 
 
 COTTAGE CHEESE 
 
 First the sour milk ! Not attractive as sour 
 milk, but most delicious as cream cheese. Set one 
 quart of sour milk on the stove where it will warm 
 slowly, and let stand until the curd and whey sep- 
 arate. Spread a piece of cheese-cloth or an old 
 napkin over 1 a colander, pour in the curds and let 
 drain until quite dry. This may take a couple of 
 hours, and it is a good plan to warm the milk 
 while getting the supper and then let stand all 
 14 
 
USING ODDS AND ENDS 
 
 A Table Set for a Valentine Luncheon 
 night. Next put the curds in a bowl and rub to 
 a paste with one teaspoonful of butter, a salt- 
 spoonful of salt and a tablespoon ful of cream. 
 When smooth, mold into little balls if to be 
 served with a salad. 
 
 NUT CHEESE CRACKERS 
 
 Nut cheese crackers are most appetizing, too, 
 made by spreading this cheese on small saltine 
 crackers, and sprinkling chopped nuts over the 
 top. Any child will delight to make these, and 
 while easy and cheap, they are attractive enough 
 15 
 
COOKERY FOR LITTLE GIRLS 
 
 to serve any company. Or, the cheese can be 
 served, French fashion, with a little heavy cream 
 and a small quantity of richly preserved currants 
 or cherries, (Bar-le-duc,) for dessert. 
 
 Fresh Vegetable Salad 
 
 STUFFED PEPPERS 
 
 If there is too little of the roast to serve sliced 
 cold, it can be chopped fine, seasoned well with 
 salt and pepper and moistened with the cold 
 gravy. If the quantity is still too small, it can be 
 increased by adding a beaten egg and half a cup- 
 ful of dried bread-crumbs. This works into a nice 
 dish by taking sweet green peppers, splitting in 
 half, washing and removing the seeds, and then 
 16 
 
USING ODDS AND ENDS 
 
 packing with the minced meat. Bake until pep- 
 pers are tender, about half an hour, then remove 
 from oven, lay on squares of hot toast, and cover 
 with white sauce or warmed-over gravy. 
 
 WHITE SAUCE 
 
 Good white sauce is needed for so many differ- 
 ent kinds of vegetable, fish and meat dishes, that 
 a child should be taught it at the beginning of 
 her work. Have her melt one tablespoon of but- 
 ter and stir in one tablespoon of flour. When 
 smooth, add slowly one cup of milk, stirring all 
 the time to keep from getting lumpy. If lumps 
 do form, however, before the child has learned the 
 secret of mixing, she can strain after it has cooked 
 five minutes. Season with quarter-teaspoon of 
 salt and a dash of pepper. For brown sauce, sim- 
 ply brown the flour and butter before adding the 
 milk. 
 
 CREAMED CHICKEN 
 
 A small quantity of chicken is often left from 
 dinner, yet not enough to serve cold. Let the 
 mother show the child how to cut off every bit of 
 meat from the bones — and she will get more than 
 she expects from wings and necks. But all pieces 
 of fat and skin must be discarded. Then for a 
 
 17 
 
COOKERY FOR LITTLE GIRLS 
 
 hot dish, making a white sauce first, she can stir 
 in the minced chicken, let it cook a few moments, 
 and serve on rounds of buttered toast. 
 
 CHICKEN CROQUETTES 
 
 Still another way, if the quantity is small, is to 
 add to one cupful of chopped chicken one-half 
 cupful of rolled bread-crumbs, a half cupful of hot 
 milk, two well-beaten eggs, a teaspoonful of 
 chopped parsley, and salt and pepper to taste. 
 This is to be shaped into croquettes, dipped in 
 rolled bread-crumbs, beaten egg, crumbs again, 
 and browned in hot fat. 
 
 White sauce served on the side will make it 
 doubly attractive ; and if the quantity is still small 
 for the number to be served, it will go farther and 
 be made more savory if garnished with curls of 
 crisp bacon. 
 
 CHICKEN SALAD 
 
 If a cold dish is desired, let her add an equal 
 amount of finely cut celery, season with salt and 
 pepper, moisten with cooked salad dressing, and 
 she will have a delicious chicken salad. To be 
 particularly nice, however, she should use only the 
 white meat. 
 
 18 
 
USING ODDS AND ENDS 
 
 Our little cook should be taught the first thing 
 how to make a good salad dressing, for into a 
 salad it is almost always possible to turn the left- 
 overs that otherwise might be thrown out. Only 
 one other thing (soup) will use up as many scraps 
 in making nourishing as well as appetizing dishes. 
 
 BOILED SALAD DRESSING 
 
 As many people do not care for the flavor of 
 oil, a nice easy dressing is made by taking two 
 tablespoonfuls butter, rubbed to a cream, to which 
 is added one teaspoonful salt, one-half teaspoon- 
 ful mustard, a dash of red pepper, and one cupful 
 hot milk. Stirring well, this should immediately 
 be poured on the beaten yolks of three eggs, and 
 then cooked in a double boiler until thick. Re- 
 move from the fire, add one-quarter of a cup of 
 vinegar, and stir until cool. When to be used 
 in fruit salads, add half a cup of thick cream just 
 before serving. But eggs and milk curdle if 
 boiled. 
 
 FRENCH DRESSING 
 
 Easily made is the French dressing, and often 
 prepared at the table. To one-quarter teaspoon- 
 ful of finely minced onion, add one-half teaspoon- 
 ful salt, a little black pepper, a few grains of 
 19 
 
COOKERY FOR LITTLE GIRLS 
 
 Cayenne and six teaspoonfuls olive oil. Stir well, 
 add two teaspoonfuls vinegar, and mix thor- 
 oughly. 
 
 FRESH VEGETABLE SALAD 
 
 To make the best of the few vegetables we have 
 found on hand, wash the lettuce carefully (look- 
 ing cut for the tiny green bugs found on some 
 kinds,) and arrange on a plate. Peel and slice 
 the two tomatoes, and lay lightly on the lettuce, 
 with a few bits of celery, several radishes or some 
 thin slices of cucumber if available, and cover with 
 salad dressing 
 
 Heart Salad 
 
 For the heart salad illustrated, cut cold boiled 
 beets into heart-shaped sections, and serve on let- 
 tuce hearts, with French dressing. 
 20 
 
USING ODDS AND ENDS 
 
 COOKED VEGETABLE SALAD 
 
 Small quantities of cooked vegetables, such as 
 beets, string beans, asparagus, peas and boiled 
 potatoes, make a nice salad cut into small pieces, 
 laid on lettuce leaves and covered with French 
 dressing. But they must be thoroughly chilled. 
 
 CABBAGE SALAD 
 
 Cabbage salad is possible at all seasons of the 
 year, and should be one of the first that the child 
 should learn to make. Insist on getting small, 
 perfect heads, and have the leaves removed one at 
 a time, examined closely and washed as carefully 
 as lettuce, for fear of worms. After chopping 
 finely, the desired quantity is to be seasoned with 
 salt and pepper and served on the small, tender 
 white leaves, with the following dressing: 
 
 SOUR CREAM DRESSING 
 
 To half a cup of thick sour cream, add half a 
 teaspoonful of salt, a teaspoonful of sugar, a 
 dash of black pepper, and two teaspoonsful of 
 strong vinegar. 
 
 FRESH FRUIT SALAD 
 
 Almost all kinds of fruit are used in salads. 
 Bananas and oranges, alone or together, are 
 21 
 
COOKERY FOR LITTLE GIRLS 
 
 served on lettuce with the cream salad dressing, 
 as are also the skinned and seeded white grapes. 
 Pineapple and grapefruit are delicious with head 
 lettuce, served with the French dressing contain- 
 ing but a few drops of the onion juice. Then 
 again, all may be combined, served with either 
 dressing preferred, and improved by the addition 
 of a few nuts. 
 
 WALDORF SALAD 
 
 For four people have the little cook take four 
 pretty red apples, cut a slice off the top, and 
 after removing the core, carefully cut out with a 
 teaspoon the inside of each without breaking the 
 skin. Taking half the scooped-out apple, she must 
 add an equal amount of celery (cut in small 
 pieces) and chopped English walnuts, one tea- 
 spoonful salt and boiled dressing enough to cover. 
 After tossing up lightly with a fork pack in the 
 apple shells, and when possible serve in nests made 
 of lettuce cut in strings. 
 
 GREEN PEPPER SALAD 
 
 Take sweet green peppers, cut a slice from the 
 top, remove seeds, and fill with either the mixed 
 vegetables or diced cucumbers, covered with 
 French dressing. Serve on lettuce. 
 22 
 
CHAPTER III 
 
 Some Easy Soups 
 
 Every little cook should early be taught how 
 to make a variety of soups, as many small quan- 
 tities of food can be utilized in this way that oth- 
 erwise might be wasted. 
 
 STOCK 
 
 Take, for instance, the bones and small trim- 
 mings from steaks, chops or a roast, and the rem- 
 nant of a chicken. These, with a five-cent soup 
 bone, will make the stock, which is the foundation 
 for a great many kinds of soup. If part of the 
 scraps have been fried or roasted, so much the 
 better, as then the stock will be a delicate brown 
 and have even a richer taste. The meat, cut in 
 small cubes, with the bones well cracked, should 
 be covered with twice the quantity of cold water 
 and allowed to stand for several hours. 
 
 CLEAR VEGETABLE SOUP 
 
 Any kind of vegetables on hand can be put in 
 
COOKERY FOR LITTLE GIRLS 
 
 Green-Pepper Saead 
 at the same time, a small onion cut in slices, a 
 little chopped carrot, turnip, a few string beans 
 cut in inch lengths, half a cupful of peas, a couple 
 of stalks of celery, a few sprigs of parsley, to- 
 gether with three or four cloves and salt and pep- 
 per to taste. If these vegetables with the meat 
 fill the kettle one-third full, then it can be filled 
 to the top with cold water. After standing sev- 
 eral hours it should be placed where it will heat 
 slowly and allowed to simmer for two hours, then 
 strained and set aside to cool and let the grease 
 come to the top. When it is cold the cake of fat 
 can easily be lifted off. 
 
 CONSOMME AND BOUILLON 
 
 Then to make the finest kind of perfectly clear 
 soup, stir into each two quarts of cold stock the 
 
SOME EASY SOUPS 
 
 beaten white and crushed shell of one egg, place 
 on the fire and keep stirring until it boils. Allow 
 to cook without stirring for twenty minutes, after 
 which set aside for ten minutes ; skim and strain 
 through a cheese-cloth bag. This may seem like 
 a good deal of work, but if the soup is first boiled 
 in the morning while cleaning up the kitchen and 
 then clarified while getting dinner, it will not re- 
 quire much time nor trouble, and the result will 
 be a delicious consomme or bouillon. It is called 
 bouillon if made principally of beef with vegeta- 
 bles, and brown in color; it is consomme if made 
 of uncooked meat and bones, including veal and 
 chicken, and consequently light in color. 
 
 PLEASING VARIATIONS 
 
 Stock made thus can be simply reheated or 
 changed to any desired kind of soup by the ad- 
 dition of a particular garnishing. For rice soup, 
 either a few teaspoonfuls of uncooked rice or half 
 a teacupful of cold boiled rice can be added ; for 
 vegetable soup a cupful of mixed vegetables cut 
 in small pieces can be put in and boiled until ten- 
 der. Macaroni, broken in inch lengths, washed 
 and then cooked in the stock until it is done makes 
 a nice change, called Italian consomme, while a 
 25 
 
COOKERY FOR LITTLE GIRLS 
 
 cupful of tomatoes will convert it into a tomato 
 soup. If the additions suggested are to be made, 
 however, it is not necessary to clarify the stock. 
 It takes common sense to make good soup, as well 
 as time and patience, and one must learn to be 
 guided by the taste if trying to use up left-overs 
 instead of following a regular recipe. 
 
 Cream soups, however, do not require any stock, 
 and so are easily and quickly made. They are 
 delicious, too, and something any bright girl could 
 make while her mother got up the rest of the din- 
 ner. They take the name of the kind of vegetable 
 used, but all are put together in about the same 
 way. 
 
 CREAM OF CELERY 
 
 For cream of celery take two cupfuls of diced 
 celery, using the leaves, ends and coarse pieces not 
 good enough to send to the table uncooked. Cover 
 with two cupfuls of cold water, season with salt 
 and allow to cook until tender — about twenty min- 
 utes. While this is boiling the little maid mixes 
 in another pan two tablespoonfuls of melted but- 
 ter with two tablespoonfuls of flour. Placing it 
 over the fire, she adds three cupfuls of milk and 
 stirs for five minutes while it boils. After season- 
 ing with salt and pepper and a dash of red pep- 
 26 
 
SOME EASY SOUPS 
 
 per, pour in the strained water from the cooked 
 celery and boil all gently on the back of the stove 
 for five minutes before serving. 
 
 PEA AND ASPARAGUS 
 
 For cream of pea soup, simply substitute two 
 cupfuls of cooked peas that have been pressed 
 through a colander. For cream of asparagus 
 boil up first two cupfuls of the tough ends of the 
 asparagus that would not do for the table, or 
 take two cupfuls of the water used in cooking the 
 asparagus for dinner and put with the thickened 
 milk. But in order to avoid giving the family the 
 same vegetable twice at a meal, it is best to save 
 the asparagus water or the celery ends until an- 
 other time, putting in the ice-box to keep fresh. 
 We all like variety, and in this way it can be had 
 without extra expense. 
 
 CREAM OF POTATO 
 
 Cream of potato soup is made by adding two 
 scant cupfuls of mashed potato to the milk foun- 
 dation given. Some people like the addition of a 
 half-teaspoonful of onion juice to flavor or a ta- 
 blespoonful of chopped bacon. If too thick it can 
 be thinned with some of the boiling potato water. 
 27 
 
COOKERY FOR LITTLE GIRLS 
 
 It is advisable for the mother to have the child 
 make a certain cream soup twice in close succes- 
 sion to be sure that she thoroughly understands 
 the process, and then make each of the other kinds 
 soon after, so that she will get used to using up 
 whatever left-overs she finds on hand. 
 
 BLACK BEAN SOUP 
 
 Black beans make a particularly nice soup for 
 a company dinner. To two cupfuls of the dried 
 beans use four cupfuls of cold water and let stand 
 over night. Next day add two cupfuls of boiling 
 water and cook until the beans are perfectly ten- 
 der, with one small chopped onion, three cloves, 
 salt, pepper and a dash of cayenne. Melt two 
 tablespoonfuls of butter, stir in two tablespoon- 
 fuls of flour, add a cupful of cold water ; cook the 
 same as the milk foundation and add to the beans 
 after they have been put through a colander. Boil 
 up well together, stirring to blend well. Put a 
 couple of thin slices of hard-boiled egg and lemon 
 in each plate and pour the hot soup in. If de- 
 sired, the soup can be additionally flavored with 
 a small wineglassful of sour wine. 
 
 CREAM OF TOMATO 
 
 Before leaving the soup question, let me say 
 that the cream of tomato is made by heating two 
 
 28 
 
SOME EASY SOUPS 
 
 cupfuls of canned tomatoes to the boiling point, 
 then straining, and after adding a good-sized, 
 pinch of soda, which must be stirred in well, poured 
 slowly on to the milk foundation, prepared in 
 another vessel. This must be served immediately, 
 as it is not so good when allowed to stand. 
 
 Tossing Up a Salad 
 
 DELECTABLE GARNISHES 
 
 Instead of always serving the ordinary crack- 
 ers, teach the child how to prepare some simple 
 little; extras for nice soups. Plain square crackers 
 spread with butter, salted and then browned in 
 the oven will tastej quite different ; another time let 
 her grate the least bit of cheese over before the 
 29 
 
COOKERY FOR LITTLE GIRLS 
 
 toasting. Or she can take stale bread, cut in long 
 narrow strips, spread with butter, season with 
 salt and pepper and bake a light brown in a slow 
 oven. Croutons, too, are a welcomed variety, 
 made by cutting bread in half-inch cubes, dipping 
 in melted butter and frying crisp. A few of these 
 are scattered on top of each plate of soup just 
 before sending to the table. Such extras require 
 but little time, yet they mark the experienced 
 cook ; and if our small maid has been paying due 
 attention to her directions (and consequently get- 
 ting good results in her work,) she ought now to 
 be so interested that she will be eager to try every 
 new dish suggested and desirous of making the 
 greatest possible number of dishes out of each 
 particular kind of food. 
 
 Now let us review and see what we have out of 
 the odds and ends that we found that we had on 
 hand to start with, and what a luncheon it would 
 make. We should have either a soup or the stuffed 
 peppers for a first course, salad for a second, and 
 the cheese crackers served with a small quantity 
 of jam or preserves for a finish ! Quite a nice meal, 
 and one we need not hesitate to set before an un- 
 expected guest. Besides, from any reasonable 
 quantity of left-overs there would probably be 
 enough for four people. 
 30 
 
CHAPTER IV 
 
 Fish, Fresh and Dried 
 
 Fresh fish, in the first place, must be; absolutely 
 fresh. They will have little odor, the eyes will be 
 full and clear, and the flesh firm. They are usually 
 delivered from the market cleaned and scaled, but 
 they should be washed with cold water, and sprin- 
 kled with salt if not used immediately. 
 
 SMELTS, TROUT AND PERCH 
 
 Smelts, trout, perch and other small fish, are 
 fried whole, while the larger kinds are cut in pieces 
 called fillets. After washing, drying and season- 
 ing with pepper and salt, each piece should be 
 dipped in finely rolled, dried bread or corn meal, 
 and laid on the bread-board. When all through, 
 beginning with the first, dip each one in well- 
 beaten, seasoned egg, and then in the crumby 
 again, taking pains to have them covered com- 
 pletely. Lay back on the board to dry before 
 cooking. Heat a half cupful of lard in a skillet 
 31 
 
COOKERY FOR LITTLE GIRLS 
 
 until smoking hot, then put in the fish and fry on 
 one side until brown. Turn carefully to avoid 
 breaking, and brown on the other side, but do 
 not turn more than once, and watch to keep from 
 burning. Many cooks use flour or rolled crackers 
 for covering the fish, but the bread crumbs do 
 not hold as much grease, and the fish always seem 
 to fry better than when dipped in anything else. 
 When cooked a deep, rich brown, lift out on to 
 brown paper to drain, and then slip on to a hot 
 platter and send to the table at once, garnished 
 with slices of lemon, parsley or water cress. 
 
 HALIBUT 
 
 A halibut steak is fine when, after washing 
 thoroughly, it is put in a dripping pan, seasoned 
 with salt and pepper, covered with boiling water 
 and cooked in the oven until done, — from twenty 
 minutes to half an hour. While it is cooking, our 
 little maid can prepare her favorite white sauce, 
 only now she must add a cupful of strained toma- 
 toes and season with red pepper. When the fish 
 is ready, she must serve it on a hot platter, cov- 
 ered with the hot sauce. A steak of this kind 
 usually weighs about two pounds, and is ample 
 for four or five people. 
 
 32 
 
FISH, FRESH AND DRIED 
 
 WHITE, WEAK AND BLUE 
 FISH 
 
 White fish, weak fish, blue fish and similar kinds 
 I like best when large enough to have the bones 
 first removed and the fish then spread, skin down, 
 on a wire broiler, or an oak plank. Spread with a 
 little butter and seasoned with pepper and salt, it 
 may be cooked in a gas stove or before a hot fire. 
 This will take from twenty to thirty minutes. 
 When thoroughly done and browned on top, gar- 
 nish with roses of mashed potato, lemon or pars- 
 ley, and serve immediately, — right on the plank 
 if desired. Any left over can be picked into small 
 pieces, and worked up with an equal amount of 
 cold mashed potato, into cakes, to be fried for 
 breakfast. 
 
 There are many kinds of smoked and canned 
 fish that make specially appetizing dishes for 
 breakfast or luncheon. They should always be 
 kept in the house, with other shelf supplies, and 
 will prove " a friend in need." 
 
 FINNAN HADDIE 
 
 Finnan Haddie can be served in several ways. 
 After washing and wiping off with a cloth, it can 
 be buttered, seasoned with salt and pepper and 
 33 
 
COOKERY FOR LITTLE GIRLS 
 
 either broiled or fried. Or it is even better if 
 boiled first for five minutes (put on it cold water), 
 then picked into small flakes and stirred into our 
 little maid's standby, white sauce. After cooking 
 five minutes longer, it should be served on rounds 
 of hot buttered toast, garnished with parsley. 
 
 SMOKED FISH 
 
 Smoked halibut, salmon and sturgeon can all be 
 bought in small pieces (even as little as half a 
 pound), and| are most inviting when cut into thin 
 slices and made hot in a skillet with just enough 
 butter to keep them from burning. 
 
 SALT COD 
 
 But in talking of dried fish, we must not forget 
 our old favorite, creamed codfish. As the boxed 
 codfish is always so salty, it is necessary, after 
 picking it carefully apart and removing the bones, 
 to let it soak in cold water for half an hour, then 
 drain. Put half a cupful of fish on in a stewpan, 
 cover with cold water and let come to a boll. Pour 
 this off immediately, cover with fresh boiling wa- 
 ter, and let gently simmer for ten minutes. While 
 it is cooking, our small maid should rub to a 
 smooth paste one tablespoon of flour and one ta- 
 blespoon of butter. Then adding one cup of milk 
 and one well-beaten egg to the codfish, she next 
 34 
 
FISH, FRESH AND DRIED 
 
 puts in the paste, and continues to stir for five 
 minutes more while it is cooking. It should then 
 be served on rounds of hot toast. 
 
 Creamed Codfish and Coffee for Father's 
 
 Breakfast 
 
 35 
 
COOKERY FOR LITTLE GIRLS 
 
 SALT MACKEREL 
 
 Salt mackerel should be covered with cold water 
 and left skin side up to soak over night. For 
 breakfast, dry in a cloth and broil, with the flesh 
 side toward the fire, or else brown in a hot pan 
 with a little butter, and serve on a hot platter 
 garnished with slices of lemon. 
 
 I have purposely avoided giving recipes calling 
 for frying in deep fat, as there is always more or 
 less danger of an inexperienced child meeting with 
 an accident in handling any quantity of melted 
 lard, but mothers who wish to use it will find that 
 fritters, fish and other things when cooked that 
 way get a nice color and really take up less fat 
 than when fried (sauted) in the more common 
 style. 
 
 36 
 
CHAPTER V 
 
 Simple Meat Dishes 
 
 Here let me put in a few words about some easy 
 ways of cooking meat. The recipes are simple, 
 but everything depends on your getting in plenty 
 of seasoning, cooking as directed, and — not burn- 
 ing. Be sure to have veal, lamb and pork well 
 done, as no one likes these rare or even pink, but 
 study the family taste about the length of time to 
 cook beef. I have purposely omitted the ordinary 
 dinner meats (I couldn't tell you everything in 
 one little book!), but if you learn to make what 
 I do tell you about, you will certainly become a 
 good cook. 
 
 PAN-BROILED LAMB CHOPS 
 
 Lamb chops are particularly nice pan-broiled. 
 First scrape off any fine particles of bone, trim 
 off superfluous fat, and then place in a hissing 
 hot skillet. Turn often until well seared, to pre- 
 vent escape of juices, and cook until brown, about 
 ten minutes. Serve on a hot platter, season with 
 37 
 
COOKERY FOR LITTLE GIRLS 
 
 salt and pepper, dot with butter, and garnish 
 with uarsley, peas, or a ring of mashed potatoes. 
 
 PORK CHOPS 
 
 Pork chops need to be thoroughly cooked, and 
 after washing, I always parboil ten minutes first 
 in a covered frying pan, then season with salt and 
 pepper and brown in fat. They are often served 
 with tomato sauce. 
 
 Veal Cutlet as Reed Birds 
 
 VEAL CUTLETS 
 
 The veal for this purpose, sometimes called 
 Mock Reed Birds, should be sliced thin, then cut 
 in four-inch squares. Spread lightly with butter, 
 sprinkle with salt and pepper, and scatter with 
 finely minced parsley and celery, or either one 
 alone. Roll each piece up tightly and tie with a 
 38 
 
SIMPLE MEAT DISHES 
 
 piece of white string. Place " birds " in a hot 
 skillet with a little water and melted butter, cover 
 and simmer for twenty minutes, then brown in 
 butter or fat as preferred. Serve on rounds of hot 
 buttered toast, with brown gravy. 
 
 BEEF STEW (BROWN) 
 
 Take one pound of round steak, cut in small 
 pieces and sprinkle with salt and pepper. Put a 
 little suet in a hot kettle, or melt two tablespoons 
 of butter, and add a couple of slices of dry onion, 
 turning frequently until brown, then put in the 
 meat. Stir to keep from scorching until well 
 seared on all sides, cover with boiling water, and 
 set on the back of the stove to simmer for at 
 least three hours. As it boils down, allow to brown 
 before filling up again, and have the meat covered 
 with the broth when done. Thicken with two 
 tablespoons of flour stirred to a smooth paste in 
 half a cup of cold water. Add more salt then if 
 necessary. Send to the table in a covered dish, 
 and serve with mashed potatoes. 
 
 SOUTHERN BAKED HAM 
 
 When there is going to be company, baked ham 
 is one of the nicest kinds of meat that can be 
 
 39 
 
COOKERY FOR LITTLE GIRLS 
 
 had. Take either a small end or half a ham, as 
 needed, and soak several hours in cold water. 
 Wash well and put on in a kettle with cold water 
 to cover and boil slowly, allowing at least twenty 
 minutes to the pound. After boiling half an 
 hour, remove one-third the water, and fill up with 
 fresh boiling water, and keep covered until done. 
 Then set aside and allow to cool in the liquor. 
 When cold, lift out, trim off the brown skin, cover 
 the fat with brown sugar, stick with whole cloves, 
 and bake brown — about twenty or thirty min- 
 utes. This is delicious either hot or cold. 
 
 BEEFSTEAK 
 
 Different kinds of steak need to be cooked in 
 different ways. Tenderloin, porterhouse, and sir- 
 loin are best broiled over a hot fire, or pan broiled 
 by being turned frequently on a very hot skillet, 
 with only the fat that comes from the steak itself. 
 Serve on a hot platter, with butter, pepper and 
 salt. Round steak is nice cut in small pieces, sea- 
 soned with salt and pepper, rolled in flour, and 
 cooked quickly in some of the suet, first put in the 
 pan until tried out. Lift browned pieces of the 
 steak (for this needs more cooking than tenderer 
 meat), on to a hot platter, add a little butter to 
 40 
 
SIMPLE MEAT DISHES 
 
 the fat in the pan, stir in a scant tablespoon of 
 flour, stir well until smooth and brown, then pour 
 in quickly a cupful of cold water, and continue to 
 stir until well thickened. This gravy will be 
 smooth and of nice flavor, and can be poured over 
 the meat. Season, of course, with salt and pep- 
 per to taste. 
 
 HASH 
 
 Hash, though a dish often laughed at, is al- 
 ways appetizing when well made. Corn beef hash 
 indeed has quite a reputation, and is made by 
 chopping cold corn beef rather fine, adding an 
 equal quantity of cold boiled potatoes, chopped, 
 wetting with enough boiling water to keep from 
 burning, seasoning with salt, pepper and a little 
 butter, and then allowing to cook gently for at 
 least twenty minutes. All kinds of hash need to 
 simmer for quite a while, in order to blend the 
 navor of the meat and the potatoes, and give the 
 delicate taste that marks a carefully prepared 
 dish. Beef, particularly browned scraps, finely 
 minced 1 , and mixed with an equal quantity of 
 minced cold boiled potatoes, seasoned and pre- 
 pared as just directed, is very good for breakfast 
 served on rounds of buttered toast. And either 
 41 
 
COOKERY FOR LITTLE GIRLS 
 
 kind can be allowed to brown down in the pan 
 and then turned out on a hot plate, rolled over 
 with a nice thick crust. Any kind of meat can 
 be used, however. 
 
 LAMB PIE 
 
 A lamb pie is an attractive way of using up 
 small pieces of cold lamb. Cut off all scraps and 
 gristle, and add enough cold gravy to cover. Sea- 
 son well with salt and pepper, and simmer twenty 
 minutes. Take a pudding dish, invert a small 
 cup in the bottom, pour in the hot meat, add half 
 a can of peas, cover with a crust of light biscuit 
 dough, and bake until brown. Before sending to 
 the table lift crust and remove cup, which has 
 drawn up the gravy. Serve with either mashed 
 or baked potatoes. 
 
 DRIED BEEF 
 
 Dried beef dressed in cream is always an appe- 
 tizing dish and very quickly made ready. The 
 child should first take a half-pound of chipped 
 beef and tear it into small pieces, removing all 
 strings and fat. Then put in a stew-pan, cover 
 with cold water and let come to a boil. While 
 
SIMPLE MEAT DISHES 
 
 it is heating, however, she should stir smooth 
 one tablespoonful butter land one table- 
 spoonful flour. When the water boils on the 
 beef she must pour off half (or it will be too 
 salty)*, and add an equal amount of milk. Into 
 this stir slowly the mixed butter and flour, season 
 with pepper and let boil until thick. Some peo- 
 ple like the addition of two well-beaten eggs, but 
 I prefer the beef plain, with the gravy rather 
 thick, served on rounds of hot buttered toast. 
 The toast could be made first and set where it 
 will keep warm, and thus save the time of making 
 afterwards, for a dish of this kind cools very 
 quickly, and should be sent to the table as soon 
 as ready- 
 
 A Standing Roast of Beef 
 43 
 
COOKERY FOR LITTLE GIRLS 
 
 ROAST BEEF 
 
 A roast of beef, after being scraped and wiped 
 free from all particles of sawed bone, should be 
 seasoned well with salt and pepper, and dredged 
 with flour. Put it in a hot oven, and when it has 
 seared on top, to keep in the juice, turn over and 
 allow to sear on the bottom. Then pour in the 
 pan enough boiling water to keep from burning, 
 and baste frequently. Allow about one hour for 
 a five pound roast rare, and an hour and a half 
 to cook well done. Serve a rib roast, left on the 
 bone, standing as shown in the illustration, gar- 
 nished with parsley. 
 
 44 
 
CHAPTER VI 
 
 The Interesting Potato 
 
 Every girl should know how to cook potatoes 
 properly ; yet really there is scarcely any other 
 one vegetable that can be prepared in so many 
 ways and still is often so poorly cooked as to be 
 practically unfit to eat. It would seem an easy 
 thing to make a light, appetizing dish of mashed 
 potatoes — and what is more inviting? — but how 
 often are they served wet and soggy! To under- 
 stand the right way to cook and serve potatoes 
 is as much an art as to make a salad or bake a 
 cake. 
 
 BOILED POTATOES 
 
 Plain boiled potatoes, with the skin on, are de- 
 licious when cooked as they should be. The req- 
 uisite number should be selected, perfect in form 
 and uniform in size, and scrubbed with the vege- 
 table brush, but the skins not broken. If they 
 are old they will be better for soaking half an 
 hour in cold water. A half hour before dinner- 
 time, if they are of medium size, they should be 
 45 
 
COOKERY FOR LITTLE GIRLS 
 
 covered with boiling salted water and placed on 
 the stove, where they will boil gently, not hard, 
 until the skins begin to crack open. Test with 
 a fork, and as soon as they are tender, drain off 
 all the water and set on the back of the stove to 
 steam dry. Serve in a hot, open vegetable dish ; 
 and if there is company or you are very particu- 
 lar, remove the skins (without breaking the pota- 
 toes) just before sending to the table. In case 
 there is to be fish or a meat dish without gravy, 
 serve the potatoes with the white sauce our little 
 cook was taught to make in one of her first les- 
 sons. 
 
 MASHED POTATOES 
 
 For mashed potatoes the mother should tell the 
 child to pick out the imperfect ones, or those too 
 large to bake, to be peeled and cut up. Have 
 her put them on in boiling salted water half ah 
 hour before dinner-time, cook until perfectly ten- 
 der, then drain and let steam dry. After stand- 
 ing a few moments (in a hot place), have her 
 mash them thoroughly, first with an old-fashioned 
 wooden masher until all the lumps are removed, 
 and then with a wire one. To each cupful of 
 potato add a teaspoonful of butter and a table- 
 spoonful of hot milk. They should be beaten up 
 46 
 
THE INTERESTING POTATO 
 
 creamy with the wire beater, then turned out into 
 a hot covered dish, with a lump of butter in the 
 center and a sprinkling of pepper over the top, 
 and served at once. 
 
 If dinner is delayed, however, and there is 1 dan- 
 ger of their getting cold, have her put them in a 
 baking-dish or tin, smooth them nicely over the 
 top and set where they will keep warm. Then 
 when needed, if she will grate a little cheese over 
 the top and put in the oven for a few minutes to 
 brown, she will find that they are even nicer than 
 when first made. The mashed potatoes left from 
 dinner can be worked up with a little cream and 
 molded into small round cakes, to be fried brown 
 next morning. 
 
 CREAMED POTATOES 
 
 Often in buying potatoes one finds a quantity 
 of little ones usually considered " too small to be 
 bothered with." They seem hardly worth peel- 
 ing, but if scrubbed clean and boiled as directed 
 the skins can be removed quickly when they are 
 tender. Then if a white sauce is made, these lit- 
 tle potato balls can be dropped in and served 
 garnished with finely chopped parsley on top. 
 This is a favorite way of preparing new potatoes 
 and most appetizing. 
 
 47 
 
COOKERY FOR LITTLE GIRLS 
 
 LYONNAISE POTATOES 
 
 If the mother prefers, she can have the child 
 take these little balls (peeled after they are 
 cooked), cut them up fine, and fry them as fol- 
 lows : In a hot pan melt two tablespoonfuls of 
 butter and add a teaspoonful of finely chopped 
 onion, which should be cooked until a delicate 
 brown before the seasoned potatoes are added. 
 
 CHEESE POTATOES 
 
 Parboil sliced potatoes, or slice cold boiled ones, 
 line the bottom of a baking dish, sprinkle with 
 salt, pepper, a little flour, grated cheese, and 
 dots of butter. Repeat until the pan is nearly 
 full, cover with milk, sprinkle the top with the 
 grated cheese, and bake until brown, or about 
 half an hour. Cheese potatoes are particularly 
 good served with cold meat. 
 
 BAKED POTATOES 
 
 Potatoes for baking should be of uniform, med- 
 ium size and perfect. After being well scrubbed 
 they should be wiped dry and put in a moderate 
 oven three-quarters of an hour before meal-time. 
 If the meal is delayed for any reason they should 
 be pricked with a fork in several places to let out 
 48 
 
THE INTERESTING POTATO 
 
 the steam, and then set where they will keep hot, 
 but not in a covered dish, or they will get wet 
 and soggy. 
 
 STUFFED POTATOES 
 
 If it is necessary to keep them any length of 
 time, cut off the end of each potato, scrape out 
 the inside, season with salt, pepper, a little but- 
 ter, a small quantity of cream and to every three 
 potatoes one egg, the white beaten stiff. After 
 whipping up light put back in the shells, where 
 they will keep warm. Just before sending to the 
 table, put in the oven for a few moments, until 
 they puff up and brown at the ends. 
 
 FRIED POTATOES 
 
 Cold boiled potatoes can be used in so many 
 different ways that where there is no servant in 
 the house it often is a saving of time and labor 
 to boil a quantity at one time and then heat up 
 as needed. They are nice simply sliced thin and 
 fried brown in butter. 
 
 HASHED CREAM POTATOES 
 
 If this is considered too rich, half the amount 
 of butter will be sufficient to flavor and keep from 
 scorching, and then when they brown as they are 
 49 
 
COOKERY FOR LITTLE GIRLS 
 
 hashed in the pan pour in a few spoonfuls of 
 cream. Season well, allow to brown down again, 
 then fold like an omelet and serve on a hot plat- 
 ter garnished with parsley. 
 
 SCALLOPED POTATOES 
 
 Scalloped potatoes are very nice for a supper 
 dish, as they can be prepared early in the day 
 and set away until needed. The little cook, after 
 washing and peeling her potatoes, next cuts them 
 in thin slices, enough to fill the dish needed and 
 parboils in salted water for ten minutes. Then 
 drain. Arrange a layer of these, with a sprin- 
 kling of flour, pepper and salt and a few small 
 pieces of butter, repeating in layers until the pan 
 is full. Pour over enough milk to cover. When 
 ready to cook, allow half an hour for the baking, 
 and from time to time add a little extra hot milk. 
 It is well to set a large pan containing water 
 under the baking-dish to catch any milk that 
 might boil over and burn on the bottom of the 
 oven. 
 
 CANDIED SWEET POTATOES 
 
 Sweet potatoes that have been boiled are par- 
 ticularly nice when cut in half, buttered, seasoned 
 50 
 
THE INTERESTING POTATO 
 
 with very little salt and pepper and then sprinkled 
 over the top with granulated sugar and browned 
 in the oven. " Candied sweet potatoes " they are 
 called when served in hotels as something 1 extra. 
 
 Cleaning Up 
 
 51 
 
CHAPTER VII 
 
 Different Kinds of 
 Vegetables 
 
 A mother can make the cooking of potatoes 
 and the plainer vegetables interesting if she will 
 use a little tact and stimulate the child's desire 
 to make, first, as many different dishes from each 
 article as possible, and second, to make them as 
 appetizing as she can. Doubtless many a girl 
 who will not eat plain food now could be taught 
 to like things by getting her interested in cook- 
 ing, for then she has to taste and make sure she 
 has seasoned properly. 
 
 TURNIPS, CARROTS 
 
 Such winter vegetables as turnips, carrots and 
 parsnips should be well washed, peeled, cut in 
 small pieces and cooked in boiling salted water 
 for sixty minutes, more or less, depending on the 
 age of the vegetables, as the older they are the 
 longer they will take to get tender. When suf- 
 53 
 
COOKERY FOR LITTLE GIRLS 
 
 ficiently cooked they should be drained and may 
 then be mashed, seasoned with pepper and salt 
 and butter and served in a hot covered dish. Or 
 if preferred they can be left in the cubes and 
 served with our little cook's favorite white sauce 
 poured over. If mashed they are to be served on 
 the dinner plate, but if in cream sauce they will 
 have to be put in individual sauce-dishes. 
 
 PARSNIPS 
 
 Plain boiled parsnips are delicious if cut in 
 slices and fried in butter, as they acquire a sweet- 
 ness not brought out in any other way of cook- 
 ing. If the left-over quantity is mashed, it can 
 be made into little flat cakes and browned in but- 
 ter. The child should be encouraged to think of 
 as many different ways as possible and then al- 
 lowed to experiment and see the result. 
 
 WINTER SQUASH 
 
 Winter squash is good prepared in the same 
 way as the mashed parsnips — that is, plain 
 boiled and then mashed, but I prefer the Hubbard 
 variety, cut in large squares and baked in the 
 shell — without being peeled. Season before put- 
 ting on the oven shelf, spread with a little butter 
 54- 
 
VEGETABLES 
 
 and add a slight sprinkling of granulated sugar. 
 This will take about three-quarters of an hour 
 to bake, and should be a light brown over the 
 top. The child may have some difficulty in cut- 
 ting a Hubbard squash, as it is so hard, but she 
 can prepare it after it has been cut for her. 
 
 DRIED LIMA BEANS 
 
 Put to soak half a pound of dried Lima beans 
 in a small quantity of cold water. Next morn- 
 ing set where they will simmer slowly for two 
 hours in salted water enough to cover. At din- 
 ner-time drain, and serve on the dinner plates 
 simply seasoned with butter, pepper and salt. Or, 
 if preferred, they can be served in sauce dishes, 
 with white sauce. 
 
 BOILED CABBAGE 
 
 A nice way to serve cabbage hot is to chop 
 fine after it has soaked half an hour in cold 
 water, put on in boiling salted water, and cook 
 in an open kettle with a pinch of soda, about 
 forty minutes or until tender. Then drain and 
 serve immediately with butter, pepper and salt, 
 or with white sauce. Some people prefer to add 
 simply a little vinegar, so find out the family 
 taste. 
 
 55 
 
COOKERY FOR LITTLE GIRLS 
 
 BAKED BEANS 
 
 For a small family, soak one pint of the small 
 navy beans over night, and next morning boil 
 gently until nearly tender. Drain, throw away 
 that water, and add a teaspoonful of salt, a table- 
 spoon of molasses and a cupful of boiling water. 
 Cut a quarter of a pound of salt pork in small 
 pieces, put half of the beans in a baking dish, add 
 a layer of half the pork, fill up with the rest of 
 the beans and lay the rest of the pork around 
 over the top. Cover the beans with boiling water, 
 put a tin over the dish, and bake a number of 
 hours, — the longer the better. As the water 
 boils away, add enough more to keep from burn- 
 ing, and half an hour before serving, uncover 
 and allow to brown over the top. If a slow fire 
 is going in the range, the beans will be the bet- 
 ter for cooking most of the day, but they must 
 be wr.tched to keep from burning. However, they 
 will taste very fine if boiled longer at first, — 
 until perfectly tender, and then baked only an 
 hour. 
 
 CREAMED ONIONS 
 
 Peel off the outside skin, cover with boiling 
 water, cook five minutes, drain, and cover with 
 
 56 
 
VEGETABLES 
 
 fresh boiling water, well salted. Cook until ten- 
 der, the length of time depending on the size, 
 then drain and serve in a hot covered vegetable 
 dish with white sauce, made while the onions were 
 cooking. 
 
 BAKED ONIONS 
 
 First boil as above directed, then lift into a 
 piepan, sprinkle with salt and pepper, place a 
 small lump of butter in a little hole on top of 
 each, and bake until brown. 
 
 ASPARAGUS 
 
 With the coming of the spring vegetables will 
 be opened a new field for the child to explore. 
 Asparagus, one of the first in the market, is con- 
 sidered one of the choicest, and it is also one of 
 the most easily prepared. To retain all the deli- 
 cate flavor many people think it should be served 
 plain. For this, tie the asparagus in bunches, 
 after washing carefully and snapping off the 
 tough ends. Set upright in a deep kettle and 
 pour over boiling salted water enough to reach 
 nearly to the tips, but do not cover. The ten- 
 57 
 
COOKERY FOR LITTLE GIRLS 
 
 der ends will cook enough at first, for ten minutes, 
 in the steam, and then the bunches should be 
 turned down sideways for thirty minutes more. 
 Lift carefully with a skimmer, allowing the water 
 to run off, lay on a hot platter, remove the strings 
 and serve immediately with tiny lumps of butter 
 and a dash of pepper over the top. Or the as- 
 paragus can be first cut in small lengths, boiled 
 until tender in salted water, then drained, laid 
 on hot toast and covered with cream sauce. As 
 mentioned before, the water in which it has been 
 cooked can be set away to be used for soup, with 
 a few tips added if desired. 
 
 CUCUMBER JELLY 
 
 Take one pint of well-seasoned bouillon, and 
 while still warm, add the quantity of gelatine 
 stated on the package necessary to make one pint 
 of jelly, and when thoroughly dissolved, set away 
 until it begins to stiffen. Then slice one cucum- 
 ber, after peeling and ridging the sides, season 
 with salt and pepper, and lay in vinegar for a 
 moment. Rinse out the mould in cold water, lay 
 around the cucumber in any pattern desired, and 
 fill up the mould with the thickening jelly. Leave 
 on ice after set, until ready to serve. 
 58 
 
VEGETABLES 
 
 Cucumber Jelly 
 
 STRING BEANS 
 
 Wax or string beans should be snapped in 
 small pieces and all strings removed, then washed 
 and put on to boil in hot salted water. Cook 
 until tender (generally this requires about forty 
 minutes), drain and serve in a hot dish with but- 
 ter, pepper and salt, or, if preferred, the cream 
 sauce. Our young cook will have many oppor- 
 tunities to use her recipe for white sauce with 
 the spring vegetables, for almost all kinds are 
 improved when it is added. 
 
 PEAS AND LIMA BEANS 
 Peas and Lima beans, after being shelled and 
 covered with salted boiling water, are cooked un- 
 59 
 
COOKERY FOR LITTLE GIRLS 
 
 til tender (forty to sixty minutes) and then 
 served either plain, as directed for the beans, or 
 with the cream sauce, which, by the way, is bet- 
 ter for such vegetables if thinned with more milk 
 than when used in other ways. 
 
 CAULIFLOWER 
 
 Cauliflower, after being carefully washed, 
 should be tied up in a piece of cheese-cloth to 
 keep the shape, and after soaking for an hour 
 in cold water, cooked in boiling salted water at 
 least half an hour. When tender, it should be 
 carefully lifted to the vegetable dish and the 
 cream sauce poured around the base. A little 
 chopped parsley scattered on top the sauce im- 
 proves the appearance. 
 
 BEETS 
 
 Young beets have to be washed carefully to 
 avoid breaking the skin, and have roots and half 
 an inch of the tops left on while cooking. They 
 should be kept covered with salted boiling water, 
 and cooked until tender, allowing at least an hour 
 for new beets, and possibly even three for old. 
 When perfectly tender (on being tried by the 
 prong of a kitchen fork), remove from the fire, 
 60 
 
VEGETABLES 
 
 drop into cold water for a moment to cool enough 
 to slip off the skins, and then slice in a hot dish. 
 They can be served plain, with butter, pepper 
 and salt, although our grandmothers preferred 
 the addition of a few spoonfuls of warm, thick 
 cream. Many, however, like a little vinegar in- 
 stead. 
 
 TOMATOES 
 
 Baked tomatoes are made by taking the fresh 
 tomatoes, scooping out the centers and mixing 
 with bread crumbs, seasoning with butter, pepper 
 and salt, and then refilling the shell, sprinkling a 
 few crumbs on top. They require about twenty 
 minutes to bake, and can be served on rounds of 
 toast, with cream sauce. In winter, however, 
 canned tomatoes, alternated with layers of but- 
 tered bread, seasoned with butter, pepper and 
 salt, are nice baked in a dish, with crumbs 
 browned over the top. 
 
 GREEN CORN 
 
 Green corn " on the cob " must first have the 
 husks and silk carefully removed and then be 
 dropped into boiling salted water and kept boil- 
 ing (under a cover) for from ten to twenty min- 
 utes, according to the age of the corn. If very 
 
 61 
 
COOKERY FOR LITTLE GIRLS 
 
 fresh and tender, it will cook quickly, but it 
 should be served as soon as removed from the 
 water. 
 
 CORN OYSTERS 
 
 Any corn left from a meal can be grated off 
 the cob and used for corn oysters. To one cup- 
 ful of corn, add half a cup of milk, one beaten 
 egg, half a teaspoon of salt, and one tablespoon 
 of melted butter. Into this stir one-half cup of 
 sifted flour, and bake like pancakes on a hot, 
 well greased skillet. Be careful to avoid too hot 
 a fire or they will scorch on the bottom before 
 cooking through, and they must not be raw in 
 the middle. It may be necessary to put a little 
 extra butter in the pan when they are turned, 
 but they have to be watched carefully all the 
 time. 
 
 62 
 
CHAPTER VIII 
 
 For the Unexpected Guest 
 
 Entertaining can be made easy by some fore- 
 thought, and a little girl should be made to 
 realize that hospitality, of all things, should 
 be genuine. In the case of expected company it 
 is well to get whatever is needed in plenty of 
 time, but the unexpected guest should receive 
 none the less cordial greeting while the house- 
 keeper hurriedly reviews her resources in the way 
 of material available. 
 
 One of the most important lessons to teach the 
 little girl is that of making simple dishes so at- 
 tractive that no hesitation need be felt in asking 
 friends to share the family fare. This is par- 
 ticularly true in the case of dishes for supper. 
 They should not require much extra work, but 
 be quickly prepared and preferably of what one 
 happens to have in the house. For a light sup- 
 per it is desirable to have one hot dish, beside a 
 warm bread, cold meat, fruit, cake and tea. 
 
 If the child has become proficient, she should 
 be allowed as a special favor to make the baking- 
 63 
 
COOKERY FOR LITTLE GIRLS 
 
 64 
 
FOR THE UNEXPECTED GUEST 
 
 powder biscuits by herself. Have her use a small 
 cutter not more than two inches in diameter, as 
 small biscuits are more appetizing; and be sure 
 to have them baked to a light brown. 
 
 POTATO SALAD 
 
 Potato salad makes a good chief dish for the 
 unexpected guest and is easily prepared. The 
 child should be told to select medium-sized pota- 
 toes, — at least one for each person — and after 
 scrubbing with a brush to get perfectly clean, 
 put on with boiling water enough to cover and 
 boil gently until tender, then drain and set aside 
 to cool. This can be done at dinner time, when 
 the fire is hot, and save extra trouble. When 
 the potatoes are cold the skins can be easily re- 
 moved, and the potatoes then cut in thin slices. 
 Next she should peel and cut in very thin slices 
 one small onion (unless the family taste prefers 
 more) and arrange the alternate layers of sliced 
 potatoes and onions, well seasoned with salt and 
 pepper, in a pretty salad bowl. It looks at- 
 tractive, too, tossed lightly on lettuce leaves ar- 
 ranged on a small platter. Over the whole then 
 pour the boiled salad dressing, or the French, 
 as the family prefer, and when the potato salad 
 
 65 
 
COOKERY FOR LITTLE GIRLS 
 
 is ready to serve it should be garnished with 
 sprigs of parsley and slices of hard-boiled egg. 
 
 SCALLOPED OYSTERS 
 
 Scalloped oysters make a fine supper dish on 
 a cold night, and there are several ways they can 
 be prepared. The one I like best I will give first. 
 The child should butter a number of thin slices 
 of bread and spread on the bottom of a dripping- 
 pan, laying on next a layer of oysters, with pep- 
 per and salt ; then another layer of the thin but- 
 tered bread, another layer of oysters, and the 
 top finished with a layer of bread, well seasoned. 
 Over the whole pour the oyster juice and one- 
 half cupful of milk. This will require from 
 twenty to twenty-five minutes in a hot oven, when 
 the bread on top will be toasted crisp. Many 
 people like scalloped oysters prepared with crack- 
 ers, and in that case the rolled cracker-crumbs 
 are used instead of the bread, but the taste of 
 the two dishes is different. 
 
 CREAMED OYSTERS 
 
 Cook one pint of oysters in their own liquor 
 or in a few spoonsful of salted water until they 
 curl at the edges. Have ready a thick cream 
 66 
 
FOR THE UNEXPECTED GUEST 
 
 sauce, stir in the oysters, and cook a few mo- 
 ments longer. Serve in baskets made by remov- 
 ing the inside of the light rolls, brushing with 
 melted butter and browning in the oven. Make 
 handles from crust, and insert after filling. 
 
 Creamed Oysters in Baskets 
 
 FRIED OYSTERS 
 
 To fry oysters, select large, choice ones, and 
 dry in a napkin. Taking one at a time, roll in 
 cracker crumbs, season with salt and pepper, dip 
 in beaten egg, and cover thoroughly again with 
 the rolled cracker. Spread out on a bread board 
 and allow to stand a little while for this covering 
 to set, then cook either in a skillet with a small 
 amount of butter, or in deep fat, until lightly 
 browned. Lift on to a piece of wrapping paper 
 67 
 
COOKERY FOR LITTLE GIRLS 
 
 to drain, but keep hot, and serve garnished with 
 parsley and sliced lemon. 
 
 WELSH RAREBIT 
 
 This is another good dish for an evening sup- 
 per. Crumble half a pound of grated cheese, 
 and put in a chafing-dish or a double boiler. Sea- 
 son with half a teaspoonful of salt, half a tea- 
 spoonful of prepared mustard and a dasli of red 
 pepper. When it begins to melt, stir constantly, 
 and as soon as it begins to look the least bit 
 " stringy," pour in slowly a quarter of a cup of 
 cream and one beaten egg. As this blends, add 
 a teaspoonful of butter, cook until smooth, and 
 serve immediately on rounds of hot toast or 
 square soda crackers. 
 
 FRITTERS, APPLE AND BA- 
 NANA 
 
 Fritters help out nicely, too, for company, 
 and can be fried in a small quantity of very hot 
 fat instead of in the deep fat if mother prefers. 
 Sift one cup of flour, add one-quarter teaspoon 
 salt, a tablespoon sugar, two-thirds of a cup of 
 milk, one tablespoonful melted butter, and the 
 yolk of one egg, beaten light. Stir to a smooth 
 68 
 
FOR 
 
 THE 
 
 UNEXPECTED 
 
 GUE 
 
 ST 
 
 
 r ,-..- 
 
 
 
 
 
 Tray Arranged for Welsh Rarebit 
 batter, add the stiffly beaten white, and lastly 
 several sour apples, cut in thin slices, or three 
 bananas, cut a little thicker. Drop by the spoon- 
 ful in the smoking hot fat, set where they will 
 not scorch, and if in a frying pan, turn over as 
 soon as brown around the edges. Serve with 
 powdered sugar. 
 
 MILK TOAST 
 
 Put on in a double boiler two cups of milk, one 
 tablespoonful of butter, salt to your own taste, 
 and allow to come to a boil. Have ready four 
 squares of nicely browned toast, put in a hot 
 vegetable dish, pour over the milk, clap on the 
 69 
 
COOKERY FOR LITTLE GIRLS 
 
 cover, and serve at once. Some people like the 
 milk thickened with a teaspoonful of flour that 
 has first been moistened with a little cold milk, 
 but I prefer it without. 
 
 Every housekeeper should impress on her young 
 daughter the importance of keeping on hand a 
 small quantity of canned goods to provide for 
 the unexpected guest, and this should include 
 sardines, salmon, shrimps, lobster, French peas, 
 olives and orange marmalade. These things will 
 all keep for months in a cool place, yet are in- 
 dispensable in an emergency. The can of 
 shrimps, opened and placed in cold water for a 
 little while, will taste as good as the fresh, and 
 the salmon, with the skin and bones removed, will 
 be ready on short notice to be served in a num- 
 ber of ways. 
 
 CANNED FISH SALADS 
 
 For salad, take either shrimps, lobster or sal- 
 mon, and after breaking in small pieces, add an 
 equal amount of celery, season with salt and 
 moisten with salad dressing. Serve on lettuce. 
 
 CREAMED CANNED FISH 
 
 If our small cook wishes to serve a hot dish, 
 however, in a hurry for company, she can make 
 70 
 
FOR THE UNEXPECTED GUEST 
 
 to use with her canned fish, the favorite white 
 sauce. For this she must first melt one table- 
 spoonful of butter and add to it one tablespoon- 
 ful of flour, a quarter teaspoonful of salt, a dash 
 of pepper, and lastly, after mixing well, one cup- 
 ful of milk, stirring all the time until thick. After 
 boiling two minutes put in the can of lobster, 
 shrimps or salmon, broken in small pieces, and 
 allow to boil gently for three minutes more. Then 
 serve on rounds of buttered toast, garnished with 
 parsley. 
 
 SARDINE CANAPES 
 
 If only sardines happen to be left in the re- 
 serve stock and yet something hot is needed, let 
 the mother show the child how to make that 
 rather unusual dish, sardine canapes. After re- 
 moving the bones and tails, the sardines should 
 be rubbed to a paste and mixed with an equal 
 quantity of chopped hard-boiled eggs, seasoned 
 with salt and pepper, a teaspoonful of lemon juice 
 and half a teaspoonful of Worcestershire sauce. 
 Then she must cut circles of bread, toast or fry 
 them brown in butter, and spread on the sardine 
 paste. Send to the table immediately, garnished 
 with circles of the hard-boiled white of egg. 
 
 71 
 
CHAPTER IX 
 
 Rice and Macaroni 
 
 BOILED RICE 
 
 Rice is one of our must nutritious foods, and 
 it can be served in such a variety of ways it is 
 one of the fisst things a child should be shown 
 how to prepare. The very easiest (and cheap- 
 est) way is to wash and drain a cup of rice and 
 then sprinkle it slowly into two quarts of boil- 
 ing salted water. Without stirring, set it where 
 it will simmer slowly, and by the time it has 
 boiled down thick it should be tender enough to 
 crush with the tongue. If not, add a little more 
 boiling water and allow to cook a while longer, 
 but if it is not stirred the grains will be whole 
 and the rice will not stick to the pan as long as 
 there is water enough to keep from burning. If 
 it is to be served plain, with only cream and 
 sugar, add a teaspoonful of butter and stir 
 through lightly just before turning out in the 
 dish for the table and sprinkle a little ground 
 cinnamon over the top. This makes an easy and 
 generally very acceptable dessert. It is particu- 
 78 
 
COOKERY FOR LITTLE GIRLS 
 
 larly nice if turned first into cups to mold, and 
 then served on a small dish with a spoonful of 
 jelly or some preserve over the top. 
 
 CASSEROLE OFRICE 
 
 Rice cups are made by lining small well-greased 
 baking-cups with the rice half an inch thick and 
 filling with any kind of cold meat, chopped fine 
 and seasoned. A thin layer of the rice is then 
 spread over the top and the cups baked in a mod- 
 erate oven for twenty minutes. By running a 
 knife around the edge when done they can be 
 turned out when cooked, and may be served on 
 hot toast with either warmed-over gravy or to- 
 mato sauce. 
 
 RICE CUPS, (DESSERT) 
 
 The rice cups will be delicious for dessert, if 
 instead of using cold meat they are filled with 
 mince meat or raisins that have lain in cold water 
 until they have swelled. When baked they are 
 to be turned out on sauce dishes and served with 
 a sauce made by creaming one-third cupful of 
 butter with one cupful of brown sugar, flavoring 
 with half-teaspoonful vanilla and heating in a 
 double boiler until hot and creamy. 
 74 
 
RICE AND MACARONI 
 
 Compote of Rice 
 
 COMPOTE OF RICE 
 
 Take plain boiled rice, pack lightly in small 
 cups, and put in a warm place for an hour to 
 set. Turn put molded, and send to the table gar- 
 nished with any kind of rich preserves, — prefer- 
 ably such large fruits as peaches, pears or plums. 
 
 Rice nicely cooked is often served in place of 
 a vegetable and eaten with a fork from the din- 
 ner plate like mashed potatoes. It is a good 
 thing for the little cook to learn all the different 
 ways of cooking it, as often a small quantity left 
 from one meal would prove most acceptable for 
 another, if prepared differently. 
 
 FRIED RICE 
 
 The plain boiled rice intended to be served like 
 75 
 
COOKERY FOR LITTLE GIRLS 
 
 a vegetable or for a simple dessert might not all 
 be used. If a cupful were left it could be cut 
 in thin slices and browned in butter for break- 
 fast, or it could be stirred into the soup made 
 from the left-overs, as described in one of our 
 former lessons. The little maid must learn to 
 use all her odds and ends, and a good way to 
 teach her would be to ask her what she thought 
 could be prepared from the small quantity of 
 food left from a meal. While often there might 
 not be enough for the whole family, there might 
 be plenty for the few that happened to be home 
 for the noon luncheon, or perhaps only enough 
 for the school lunch that after a while gets to 
 be such a hard thing for mother to fix up " in 
 a different way." 
 
 RICE PUDDING 
 
 Rice pudding is one of the first desserts a child 
 should learn to make, as it is so little trouble and 
 always a favorite. She should first beat up thor- 
 oughly two eggs ; add half a cupful of sugar, two 
 cupfuls of milk, a little nutmeg, and stir through 
 two cupfuls of cooked rice. If the rice has been 
 standing long enough to stiffen, then, after wash- 
 ing her hands, she will have to work the rice 
 through the custard with her fingers in order to 
 76 
 
RICE AND MACARONI 
 
 remove any lumps. A half cupful of raisins or 
 dried currants stirred in after the pudding is in 
 the baking-dish will make it just that much nicer. 
 In baking, leave in the oven until the pudding is 
 firm, which will show when a silver knife stuck in 
 the middle comes out clean. A custard is never 
 baked enough that sticks to the knife and leaves 
 it milky. 
 
 BOILED MACARONI 
 
 As there are many days, especially in sum- 
 mer, when macaroni can well take the place of 
 meat, it is desirable that the small maid be taught 
 how to prepare it attractively. 
 
 The macaroni is first broken in small pieces, 
 washed and then boiled in salted water until ten- 
 der — about twenty minutes. It can be tested 
 with a fork. It is very good if simply drained 
 when cooked, sprinkled with salt and pepper, dot- 
 ted with lumps of butter and sent to the table 
 piping hot. 
 
 MACARONI WITH CHEESE 
 
 Or it can be taken from the boiling water, put 
 in a colander, rinsed with cold water, then ar- 
 ranged in a baking dish in alternate layers with 
 
 71 
 
COOKERY FOR LITTLE GIRLS 
 
 grated cheese. Over the top pour one cup of hot 
 milk in which has been stirred a teaspoon of but- 
 ter and a beaten egg. This must be baked a 
 light brown as quickly as possible, and served at 
 once. It is not so good after it has stood. 
 
 If preferred, a cupful of white sauce can be used 
 instead of the milk and egg. 
 
 MACARONI WITH TOMATO 
 
 For baked macaroni with tomato, have the lit- 
 tle cook put in her baking dish first a layer of 
 the cooked and rinsed macaroni, then a layer of 
 tomatoes, either fresh or canned, but well sea- 
 soned, then another layer of macaroni, then one 
 of tomatoes, and on the top sprinkle rolled bread 
 crumbs. Scatter tiny lumps of butter all around, 
 season again, and bake a light brown in a quick 
 oven 
 
 MACARONI PIE 
 
 But if she finds that she has a small quantity 
 of cold meat on hand, beef, veal or chicken, she 
 can put one layer of that through the middle of 
 the macaroni, and she will have a surprise for 
 her family — delicious, too. This is quite nice for 
 wash-day dinner when it can be served with baked 
 potatoes, at little cost of time or trouble. 
 78 
 
RICE AND MACARONI 
 
 In a series of cooking lessons of this kind, it 
 is manifestly impossible to include directions for 
 preparing all kinds of food, but I have outlined 
 the work with the idea of teaching the children a 
 great variety of dishes, believing that their suc- 
 cess with these will stimulate them to try by them- 
 selves recipes found elsewhere. 
 
 !T9 
 
CHAPTER X 
 
 Baking Cake and Bread 
 
 The child who has been assisted in preparing 
 the various dishes given in our previous cooking 
 lessons, and who has learned to follow directions, 
 will now be eager to undertake different kinds of 
 baking. The mother should impress on the lit- 
 tle student that the first essential to success is 
 correct measurements, and the second, careful mix- 
 ing. For cake baking a graduated tin cup, 
 marked in quarters and thirds, is almost a ne- 
 cessity, as different people's ideas vary so as to 
 what constitutes a quarter or a third. If the 
 cup is at hand, however, and is used in taking 
 all the measurements, there can be no mistake. 
 And a cupful means a level cupful, not heaping; 
 a teaspoonful a level spoonful, not a rounded 
 one, unless so specified. 
 
 BAKING PREPARATIONS 
 
 Before beginning the work, the child should 
 read over her recipe and lay out all ingredients 
 81 
 
COOKERY FOR LITTLE GIRLS 
 
 needed. She should have the mixing bowl on the 
 table with the mixing spoon, the teaspoon and 
 tablespoon for measurements, and the measuring 
 cup. The cake pan, wiped off, warmed and 
 greased lightly with lard, is next set aside, ready 
 for use. 
 
 Then the fire must be in good condition. If 
 a gas stove is used it will take only a few mo- 
 ments to heat the oven properly, but if wood or 
 coal is the fuel, the mother must show the child 
 how to prepare the fire, so as to have the oven 
 the right temperature and on time. The old way 
 of having it as hot as one can stand the hand 
 while counting twenty, is a fair test. 
 
 As small cakes bake more evenly and quickly 
 for the inexperienced cook, it is a good idea to 
 let the child put her cake dough in muffin tins. 
 A mixture that might fall and seem a failure if 
 put in a loaf and not properly baked, will often 
 come up very nicely in gem pans ; and, besides, 
 the small cakes appeal more to the childish fancy. 
 A nice one-egg cake is made as follows : 
 
 TEA CAKES 
 
 One-third of a cup of butter, one cup of sugar, 
 one egg, one cup of milk, two cups of sifted flour, 
 two level teaspoonfuls of baking powder, half a 
 89 
 
BAKING CAKE AND BREAD 
 
 Icing the Cake 
 83 
 
COOKERY FOR LITTLE GIRLS 
 
 teaspoonful of vanilla, and half a cup of cur- 
 rants. 
 
 DIRECTIONS FOR MIXING 
 
 First the child should measure her flour while 
 her cup is dry, and adding the baking-powder, 
 sift it on to a paper or in an extra bowl, and set 
 it aside, ready for use. Next she can measure 
 the even cupful of sugar into the mixing bowl, 
 add an even one-third cupful of butter, and rub 
 together to a creamy mass. If the butter has 
 been standing a while in the kitchen, it will be 
 warm enough to work up nicely. Then she must 
 separate the egg, beating the white stiff and the 
 yolk until it is foaming. Adding the beaten yolk 
 to the butter and sugar, she again stirs thor- 
 oughly, and then begins adding — a little at a time 
 — first the milk and then the sifted flour, stirring 
 evenly all the while. Put in the vanilla the stiffly 
 beaten white of egg, with the currants, mix- 
 ing as little as possible, and pour out into the 
 greased gem pans. If the oven is right, the bak- 
 ing will take from fifteen to twenty minutes, but 
 if the oven seems too hot, leave the door slightly 
 open for about five minutes. An old-fashioned 
 way of finding out when the cakes are well baked 
 84 
 
BAKING CAKE AND BREAD 
 
 is to try with a new wooden toothpick. If it 
 comes out clean and dry the cakes are done. 
 
 On removing from the oven, loosen around the 
 bottom edge (the cakes should have shrunk from 
 the sides), and turn on to a bread board. When 
 cold, they can be iced with the following simple 
 icing : 
 
 ^P^^ 
 
 
 
 
 
 
 
 |K~ ■■• 
 
 "* ... 
 
 
 
 wr - <jm, 
 
 
 
 
 
 
 
 _ 
 
 
 
 
 
 
 A " ___. 
 
 
 „ 
 
 . „ .. jf -. • 
 
 
 '"A'j 
 
 IV 
 
 VfZS& 
 
 
 Tea Cakes Baked in Heart Shape 
 
 WHITE ICING UNCOOKED 
 
 Two tablespoonfuls milk or cream, enough con- 
 fectioner's sugar to make a thick paste and half 
 dozen drops of vanilla. In spreading, if the icing 
 does not go on as smoothly as desired the silver 
 knife used for spreading can occasionally be 
 dipped in a glass of cold water. 
 85 
 
COOKERY FOR LITTLE GIRLS 
 
 COCOA ICING 
 
 When the child has followed this recipe sev- 
 eral times successfully, she can then try baking 
 it in two cake tins. When done and cool, she 
 can put the layers together with the same icing, 
 to which, by adding two teaspoonfuls of cocoa, 
 she will have a nice chocolate filling. When the 
 cocoa is used, she will need a trifle more milk or 
 cream. 
 
 GINGER COOKIES 
 
 After the child has fully mastered this recipe, 
 let her next try some ginger cookies. To a half 
 a cupful of molasses, one teaspoonful of soda, 
 half a cupful sour milk, half a cupful of sugar, 
 and one-third cupful of melted butter add one 
 well-beaten egg 9 three cupfuls of flour, with one 
 tablespoonful of ginger. This will make a thick 
 mass which is to* be turned out as soft as can be 
 handled, half at a time, on a well-floured bread 
 board. The child must then flour her rolling- 
 pin to keep it from sticking, and roll as thin as 
 desired. She should thoroughly grease the drip- 
 ping pan and then cut out her cookies and lift 
 carefully into place, one just touching another. 
 The oven should be quite hot for these as they 
 86 
 
BAKING CAKE AND BREAD 
 
 ought to bake quickly ; and on removing from 
 the oven, they should stand a moment in the pan 
 before being lifted on to a plate. 
 
 SPICE CAKE 
 
 For an inexpensive spice cake, take one-half 
 cup of butter, one cup of sugar, one egg, (white 
 beaten separately), one and one-half cups of flour, 
 two teaspoonfuls of baking powder, half a cup 
 of milk, one-quarter teaspoonful ground cloves, 
 one-quarter teaspoonful nutmeg, one teaspoonful 
 cinnamon, half a teaspoonful vanilla. Cream the 
 butter and sugar, add yolk of egg and beat very 
 light. Sift flour and baking powder, and stir 
 in alternately with the milk. Add spice and fla- 
 voring next, then the stiff white, and bake either 
 in gem pans or in a loaf. Half a cupful of 
 seeded raisins or currants will be an improvement. 
 
 WARM GINGERBREAD 
 
 Stir together half a cup of molasses, half a 
 cup of brown sugar, one teaspoonful of soda, one 
 beaten egg, two tablespoons melted butter, half 
 a cup of milk, two cups of flour, one tablespoon- 
 ful of ginger, teaspoonful of cinnamon, one-quar- 
 ter teaspoonful cloves, and a little nutmeg. Mix 
 87 
 
COOKERY FOR LITTLE GIRLS 
 
 in the order given, pour in greased shallow pan, 
 and bake from fifteen to twenty minutes. 
 
 When the little cook has learned to follow the 
 foregoing recipes so that she understands all the 
 details of mixing and is able to make nice light 
 cakes, let her some time try the following, which 
 by using the whites for a delicate cake and the 
 yolks for a gold cake, will give her two choice 
 cakes without extra expense. After bringing to 
 the table, when ready to begin, the sugar can, 
 the butter jar, the egg dish, the milk, the vanilla 
 and the baking powder, so that everything will be 
 convenient, and having well greased a pan for 
 the gold cake (which will be baked 1 in a loaf) and 
 the two jelly tins for the white cake, she can 
 then separate three eggs, and to the three yolks 
 add one whole Qgg. On account of the baking 
 it is best to make the white cake first, and then 
 it can be iced and the dishes cleaned away while 
 the loaf cake bakes. 
 
 WHITE CAKE 
 
 One even half cupful of butter and an even 
 cupful of sugar, creamed until it is light and 
 foamy. To one and one-half cupfuls of flour 
 88 
 
BAKING CAKE AND BREAD 
 
 add two level teaspoonfuls baking-powder, and 
 sift several times. Then into the creamed but- 
 ter and sugar pour one-half cupful milk, al- 
 ternately, a little at a time, with the flour. Be- 
 fore putting in the last of the flour, stir extra 
 well, then put in one teaspoonful vanilla and the 
 stiffly beaten whites of the eggs, mix as little 
 as possible, to stir through, and then add the 
 last of the flour. Bake either in a loaf or in two 
 layer tins. The layers can be put together when 
 cold with either the icing already given or this 
 chocolate frosting: 
 
 CHOCOLATE ICING 
 
 To one cup of granulated sugar add one-third 
 cup of boiling water, and stir to dissolve until 
 it begins to boil, but no longer. Cook until it 
 hairs from a spoon, then pour slowly on the stiff 
 white of an egg, beating steadily. When the 
 candy is well mixed through the egg, add two 
 squares of chocolate, grated, and continue beat- 
 ing until cool and thick enough to spread. If 
 the candy happens to be taken off too soon, the 
 icing will not get thick, and in that event it can 
 be made the right consistency by the addition of 
 a little confectioner's sugar. 
 89 
 
COOKERY FOR LITTLE GIRLS 
 
 BOILED ICING 
 
 For the plain white boiled icing, simply omit 
 the chocolate from the foregoing recipe, and 
 flavor as desired. 
 
 After the two white layers have been put into 
 the oven, if she will be very careful not to forget 
 them, our little maid can go at her loaf cake. 
 
 GOLD CAKE 
 
 To one cupful of sugar, and a rounded table- 
 spoonful of butter rubbed creamy, she can stir 
 in the four yolks and one whole egg beaten to- 
 gether as light as the proverbial feather. Then 
 after sifting one and one-half cupfuls of flour 
 with two level teaspoonfuls baking-powder in a 
 separate bowl, she can add, a little at a time, 
 one-half cupful of milk and the flour in the same 
 way that she did in mixing her white cake. 
 Flavor with a teaspoonful of vanilla, or lemon, if 
 preferred. 
 
 CITRON CAKE 
 
 If citron is liked, a quarter-cupful, cut very 
 thin, and lightly floured, can be stirred through 
 the batter made for the gold cake, the last thing. 
 90 
 
BAKING CAKE AND BREAD 
 
 This cake will bake better if put in a pan having 
 a funnel opening in the center. The oven should 
 be a little cooler for a loaf cake, and it should 
 bake from forty to forty-five minutes. When 
 done, it will shrink slightly from the sides of the 
 pan and should be a delicate brown. The best 
 way to avoid the possibility of sticking, is to first 
 cut a piece of paper to fit the bottom of the pan 
 and grease it thoroughly. On removing from 
 the oven, the loaf cake should stand a few mo- 
 ments and then be turned out on the bread board. 
 
 NUT CAKE 
 
 If desired, when the loaf is cool, it can be iced 
 also, with a white icing, and it will look attractive 
 if a few nut meats are scattered over the top be- 
 fore the icing hardens. If nuts are liked, a few 
 can be stirred through the cake instead of the 
 citron and thus by using either (or neither) our 
 small cook can make three different cakes with 
 the same recipe. 
 
 DEVIL'S FOOD CAKE 
 
 A delicious chocolate cake, sometimes called 
 Devil's Food, is made as follows : cream three- 
 quarters of a cup of butter with one cup of sugar, 
 91 
 
COOKERY FOR LITTLE GIRLS 
 
 and add the beaten yolks of two eggs. Sift sev- 
 eral times one and one-half cups of flour with two 
 scant teaspoonfuls of baking powder, and stir in, 
 alternating with half a cup of milk. Flavor with 
 three tablespoon fuls of cocoa (or two squares of 
 unsweetened chocolate, grated), and half a tea- 
 spoonful of vanilla, and lastly add the two whites, 
 beaten stiff. Bake in two layers, and put to- 
 gether with white icing. 
 
 Afternoon Tea for Two 
 
 Any child with care and a little practice should 
 be able to bake successfully any of the recipes 
 given. They are not expensive, and yet if prop- 
 92 
 
BAKING CAKE AND BREAD 
 
 erly put together will make cake light and nice 
 enough to offer any guest. The first, of course, 
 is a trifle cheaper, but the others will give a good 
 variety for any company, and when she has 
 learned! to make them so they turn out well every 
 time, she will have made a great advance in her 
 cooking lessons. Then by simply changing her 
 icing she can have as many different kinds as the 
 family desire. 
 
 BREAD 
 
 Home-made bread is one thing that everybody 
 likes, and while it takes time and patience, it is 
 not really hard to make. One little girl I knew 
 took pride in making all the bread for a family of 
 four, and it was fine, too. The recipe here given 
 will make three large loaves, so if you prefer, you 
 can use only half 1 at first, until sure that you have 
 learned to do it properly. Take three quarts of 
 sifted flour, one even iron kitchen spoonful of salt, 
 a rounded one of sugar, and one, also rounded, of 
 lard melted in one cup of warm water — not hot. 
 Dissolve one fresh compressed yeast cake in one 
 cup of warm water, and add that, with two more 
 cups of warm water. Mix this all well together, 
 using your big spoon. When as smooth as you 
 can get it that way, turn out on a floured board, 
 93 
 
COOKERY FOR LITTLE GIRLS 
 
 and knead for fifteen or twenty minutes. Then 
 set it away where it will not get chilled, and leave 
 it to rise for from four to six hours, when it" will 
 be about double its original size. Then turn out 
 on your bread board again, cut it in three parts, 
 roll into nice smooth loaves, without more knead- 
 ing, put in buttered bread tins, leave again in a 
 warm place for about two hours, then bake in a 
 moderate oven until a pretty brown. When done, 
 go lightly over the hard crust with a small white 
 cloth dipped in cold water, roll in a fresh tea towel 
 and allow to cool before cutting. If you wish, you 
 can start your bread and give the first kneading 
 at night, then cover and leave until morning. 
 
 LIGHT BISCUIT 
 
 For light biscuit, take one of the three parts cut 
 for the bread, twist off little pieces the size of an 
 egg, roll smooth without working, wet over the 
 top with melted butter or milk, let rise to double 
 their size, and bake in a hot oven from fifteen to 
 twenty minutes. 
 
 94 
 
CHAPTER XI 
 
 Desserts Good in Summer 
 
 For the hot days of summer, I know the moth- 
 ers and little cooks will be deeply interested in cold 
 desserts of all kinds — dishes that can be made 
 early in the morning and set away, as well as va- 
 rious frozen dainties. It is well to enjoy the deli- 
 cious fruits and melons in their season (and really 
 nothing finishes off a dinner better after a close, 
 warm day), but still we all want to know how to 
 make light puddings and jellies for a change. 
 
 FLOATING ISLAND 
 
 Floating island isl a nice dessert, easily made by 
 any child, with reasonable care. For six persons, 
 have her take three even cupfuls of milk and one- 
 fourth teaspoonful salt, and put on to heat in a 
 double kettle. Then beat up the yolks of three 
 eggs, add one-half cupful sugar, one-half tea- 
 spoonful vanilla, and pour in them slowly the hot 
 milk, stirring all the time. Return to the double 
 boiler and continue to stir until it thickens and 
 95 
 
COOKERY FOR LITTLE GIRLS 
 
 gets creamy, coating the spoon. Do not allow to 
 boil, or it will curdle. Cover and set aside to cool. 
 Next the whites should be beaten up very stiff, 
 and sweetened with two tablespoon fuls of pow- 
 dered sugar. Have a pan filled with boiling hot 
 water — but not bubbling — and into this drop the 
 whites in heaping big spoonfuls. After standing 
 a few; moments they will puff up very light. While 
 they are cooking, pour the custard in a glass dish, 
 then lift the whites with a skimmer, allow to drain 
 and dot them over the top. Made in this way, the 
 meringue tastes much better than when served un- 
 cooked. A half-teaspoonful of currant jelly on 
 top of each " island " makes the dessert even more 
 inviting, and it looks particularly nice when served 
 in individual glass dishes or sherbet cups. 
 
 Gelatin forms the basis for many delicious, in- 
 expensive puddings. It is well for the housewife 
 to examine the recipes coming with the different 
 brands, for while some boxes will make only one 
 quart of jelly, others at the same price will make 
 two, and therefore cost only half as much. 
 
 LEMON JELLY 
 
 For plain lemon jelly, the mother will instruct 
 the child to soak two rounded tablespoonfuls of 
 
DESSERTS GOOD IN SUMMER 
 
 granulated gelatin in one-third cupful of cold wa- 
 ter for fifteen minutes. Then add two cupfuls of 
 boiling 1 water, one cupful sugar, and the strained 
 juice of two lemons. Pour in a shallow mold to 
 set and when ready to send to the table turn onto 
 a small platter and garnish with whipped cream, 
 or serve with the custard used for floating island. 
 
 Fruit Jelly with Whipped Cream 
 
 FRUIT JELLY 
 
 For a fruit jelly in winter, line the bottom of 
 the mold or individual cups with pieces of banana, 
 orange, or preserved cherries, fill up with the liquid 
 97 
 
COOKERY FOR LITTLE GIRLS 
 
 lemon jelly and set away to harden. In berry sea- 
 son, however, flavor the gelatin with half a cupful 
 of the pure berry juice strained (instead of using 
 lemon), and pour into cups half filled with fine, 
 whole berries. This is best served with whipped 
 cream, one large berry decorating the top of each 
 cup. 
 
 These jellies have to be set in a very cold 
 place to make them firm, and it is often advisable 
 in warm weather, if they cannot be put on ice, to 
 make them, the night before they are needed, then 
 put them in the coolest place possible 
 
 WHIPPED CREAM 
 
 Whipped cream is called for with so many 
 dishes, that every little girl should learn how to 
 prepare it. In the first place the cream must be 
 very thick and very cold. In the cities a special 
 cream is usually delivered if ordered for whipping; 
 and I believe it is a day older than the other kind. 
 But if thick enough and cold, there is no trick at 
 all about making it stiff in a very few moments. 
 Have the child take a deep bowl or small stone 
 butter jar, rinse it in cold water until chilled, then 
 wipe and pour in one-half pint of cream. Taking 
 a Dover egg-beater, also thoroughly cold, let her 
 98 
 
DESSERTS GOOD IN SUMMER 
 
 whip steadily and not too fast until thick as the 
 stiff white of an egg. Taking out the beater, next 
 add half a cupful of confectioners' sugar, half a 
 teaspoonful of vanilla, stir thoroughly and set 
 away on the ice until needed. It is best when 
 freshly made. 
 
 NUTS 
 
 Nuts are used so much nowadays, in all kinds 
 of cookery, that we find them in the most unex- 
 pected places. When chopped, they are mixed 
 with cottage cheese for sandwiches, stirred into 
 all kinds of salads, put into cake batter, and all 
 kinds of icings ; and when left in unbroken halves, 
 used to garnish many gelatine puddings and 
 whipped-cream desserts. 
 
 But when the very hottest days come, we all 
 like the good things that come from the ice-cream 
 freezer. The best up-to-date freezers do their 
 work very quickly, the great secret being to have 
 the ice broken up in very fine pieces or crushed in 
 a strong bag. A good rule to follow for mixing 
 with salt is as follows: 
 
 For ice-creams, three parts ice to one part salt- 
 
 For frappes, two parts ice to one part salt. 
 
 For mousses, etc., equal Darts ice and salt. 
 99 
 
COOKERY FOR LITTLE GIRLS 
 
 Then be sure to get the top on your can tightly, 
 and when you are ready to remove it be careful to 
 first brush aside all ice and salt, so not one par- 
 ticle can possibly get into the freezer. Nothing 
 marks the amateur more than salt in the ice-cream. 
 
 FRENCH ICE-CREAM 
 
 A delicious French ice-cream has for its founda- 
 tion a custard made by beating up first the yolks 
 of three eggs very light, adding a pinch of salt, 
 one cupful sugar and two cupfuls of milk. Cook 
 this in a double boiler until it coats the spoon, but 
 do not allow to boil or it will curdle. Cool, flavor 
 with a teaspoonful of rich vanilla, add one pint 
 of cream and freeze. 
 
 CHOCOLATE ICE-CREAM 
 
 For a rich chocolate ice-cream, make like the 
 foregoing, only add to the custard before it cools 
 two ounces of grated, unsweetened chocolate which 
 has been set in a pan of hot water long enough to 
 allow it to melt. This takes but a few moments, 
 however. 
 
 FRUIT ICE 
 
 For a refreshing fruit ice, have our little maid 
 prepare the juice of three oranges, three lemons, 
 100 
 
DESSERTS GOOD IN SUMMER 
 
 and one pint of either strawberries or red rasp- 
 berries. After straining through a coarse strainer, 
 she must add three cupfuls of sugar, three cupfuls 
 of cold water and the stiffly beaten whites of two 
 eggs. This does not need to be frozen quite so 
 hard as the ice-cream. 
 
 STRAWBERRY MOUSSE 
 
 In strawberry season, particularly on a farm 
 where there is an abundance of rich cream and 
 luscious fruit, the finest kind of a frozen dessert is 
 made by adding to a pint of thick unflavored 
 cream, whipped as directed, two cupfuls of crushed 
 berries and two cupfuls of sugar. The berries and 
 sugar, well mixed, should be folded carefully into 
 the cream and pressed in a mold. The cracks 
 must be filled with butter or lard to prevent the 
 salt water leaking in, and the mold packed closely 
 in salt and ice and left for four hours. Remember 
 it is not frozen in the freezer by turning. When 
 ready to unmold,, wring a cloth out of boiling wa- 
 ter and lay around the can for a moment, after 
 loosening where possible with a thin-bladed knife. 
 Turn on to a platter and send to the table to be 
 cut in slices. 
 
 101 
 
COOKERY FOR LITTLE GIRLS 
 
 LEMON ICE 
 
 For a plain lemon ice, take the grated rind of 
 one lemon, and the juice of three, a cupful and a 
 half of sugar, four cupfuls of water, and the 
 stiffly beaten whites of two eggs. Freeze, but 
 not too hard. 
 
 CITRON CUSTARD 
 
 Citron custard is good summer or winter, served 
 hot or cold. The child should first beat up very 
 light two eggs, then add a pinch of salt, one-third 
 cupful 1 of sugar, two cupfuls of milk, and a sprin- 
 kle of nutmeg. Next she must line a baking-dish 
 or individual cups with thin slices of citron, then 
 pour in the custard and bake, after setting her 
 dish or cups in a pan of boiling water. If a few 
 small nails are scattered over the bottom of the 
 water-pan, so the pudding cups do not touch, but 
 are surrounded by water, the custard will cook 
 more evenly. Leave in the oven about twenty min- 
 utes, but test before taking out by inserting in the 
 middle the blade of a silver knife. When thor- 
 oughly done the blade will come out clean instead 
 of coated. 
 
 102 
 
DESSERTS GOOD IN SUMMER 
 
 Cornstarch Pudding, Individual Moulds 
 
 CORNSTARCH PUDDING 
 
 Cornstarch pudding is an old favorite, too, 
 either hot or cold. First mix four level table- 
 spoonfuls of cornstarch with three tablespoonfuls 
 of sugar, and beat up light one egg. Then scald 
 two cupfuls of milk, after pouring a few spoonfuls 
 on the cornstarch in order to thoroughly wet it, 
 When the milk is hot, add the moistened corn- 
 starch and sugar, the beaten egg, and flavoring 
 to taste, stirring constantly until thick. Then 
 allow to cook gently for ten minutes at least. A 
 double boiler is best for all such puddings, as it 
 prevents all possibility of scorching, but it takes 
 longer. One delicious way of serving this other- 
 103 
 
COOKERY FOR LITTLE GIRLS 
 
 wise ordinary dish is to cut a few thin peelings 
 from a lemon (just the yellow part), cook with 
 the milk till a delicate flavor is imparted, and then 
 remove. When the pudding is done, pour in a 
 mold and let set. Then serve with whipped cream 
 flavored with vanilla. The combination of the 
 two flavorings is very agreeable. 
 
 RAISIN TAPIOCA 
 
 Tapioca is a thing every child should learn to 
 use, as it is capable of so many variations. For 
 the simplest pudding, have her first cover three- 
 quarters of a cup of tapioca, (or sago, either), 
 with one cupful of cold water and allow to soak 
 at least an hour. Then add three cupfuls of boil- 
 ing water, one-half teaspoonful salt, the flavor- 
 ing and sugar to taste, and boil until transpar- 
 ent. If the family like lemon, let her add the 
 6trained juice and grated rind of one lemon and 
 one-half cupful of sugar. Or, she can use a level 
 cupful of raisins, the juice and grated rind of 
 half a lemon and cupful of sugar. (The raisins 
 should be seeded, of course.) 
 
 APPLE TAPIOCA 
 
 Or still another way is to boil the tapioca, 
 104 
 
DESSERTS GOOD IN SUMMER 
 
 sweetened but not flavored, for about fifteen min- 
 utes, then pour into a baking-dish half filled with 
 sliced apples and flavored with nutmeg. This 
 must be baked until the apples are tender 
 
 TAPIOCA CUSTARD 
 
 Probably the most common way, though, of 
 making tapioca pudding is by taking half the 
 recipe given and after boiling fifteen minutes, 
 (without flavoring or sugar), adding to it two 
 cupfuls of milk, two well-beaten eggs, one-half 
 teaspoonful vanilla, and half a cupful of sugar, 
 then baking until the custard begins to brown on 
 top. All these desserts are to be served with 
 cream, plain or whipped, which adds to the ap- 
 pearance as well as taste. 
 
 There are several brands of granulated tapioca 
 on the market, and they are convenient if one is 
 in a hurry, but they are more expensive than the 
 ordinary kind, and I have found that the direc- 
 tions on the box seldom allow sufficient time to 
 boil, and also that the pouring on of boiling 
 water suggested is apt to result in the powdered 
 tapioca forming lumps which require an extra 
 amount of cooking. 
 
 105 
 
COOKERY FOR LITTLE GIRLS 
 
 HOT CHOCOLATE SAUCE 
 
 A favorite hot sauce for puddings, or to be 
 served separately with vanilla ice-cream, is made 
 by melting one square of unsweetened chocolate, 
 adding a teaspoonful of butter, one-third of a cup 
 of water, one cup of sugar, and a few drops of 
 vanilla. Cook for five minutes, and keep hot until 
 needed. Two tablespoonfuls of cocoa can be used 
 if preferred. 
 
 My little cooks should now have become experi- 
 enced enough that if they saw a recipe they 
 thought they would like in some newspaper or 
 magazine they could go ahead and try it by them- 
 selves. It might be well for mother to glance it 
 over first and see if it looks all right, and then if 
 she said " Yes," proceed with it. But whatever 
 they try, they should remember to be sure they 
 put in every ingredient according to directions, 
 and then cook to the queen's taste! 
 
 106 
 
CHAPTER XII 
 
 The Thanksgiving Dinner 
 
 All children are deeply interested in prepara- 
 tions for company, and in the getting ready for 
 the Thanksgiving dinner every mother will find 
 good opportunity to teach her little daughter 
 many valuable lessons. There is so much to be 
 thought of at this time and so much to be done 
 that the wise woman will take the child into con- 
 sultation, and by freely discussing plans get help 
 and at the same time train her into the right way 
 to prepare for guests. 
 
 THANKSGIVING MENU 
 
 In the first place, talk over with her and decide 
 about the number to be entertained, and then set- 
 tle on the menu. Get her to express her opin- 
 ions, and if they are good let her see that you ap- 
 prove them by following her suggestions. If they 
 are not good point out wherein they are at fault, 
 and after deciding what dishes are to be served, 
 show her how to write out the bill of fare in 
 proper form. This should then be hung up in 
 107 
 
COOKERY FOR LITTLE GIRLS 
 
 the kitchen for reference, as otherwise it would be 
 an easy matter to overlook something or make a 
 mistake. If, for instance, a simple dinner of the 
 usual good things is desired, it should be written 
 out in this way — and the child herself can do the 
 writing : 
 
 DINNER 
 
 Consomme 
 
 Roast Turkey, with Dressing 
 
 Cranberry Sauce Pickles Celery 
 
 Mashed Potatoes Creamed Onions 
 
 Mince Pie Cream Cheese 
 
 Coffee Nuts Raisins 
 
 MARKETING 
 
 The day before let the child help in the mar- 
 keting. As she has already been shown how to 
 make consomme, she can now be allowed to do it 
 by herself, and set it away to be heated up when 
 needed. When you go to buy the turkey, vege- 
 tables and fruits, show her the right kind to se- 
 lect. Explain that the celery should be crisp and 
 white, not wilted and discolored ; the cranberries 
 hard and red, not soft and brown in spots ; the 
 oranges solid and heavy, not pithy and light. 
 
 Have her consult the list made before starting 
 108 
 
THE THANKSGIVING DINNER 
 
 A Dinner Table, with Fruit Centerpiece, and 
 
 Nuts in Individual Baskets 
 out, to be sure sne gets everything needed before 
 beginning her cooking. 
 
 DRESSING THE TURKEY 
 Returning home, as soon as the turkey is de- 
 livered show her how to dress it. This is always 
 an interesting process, and while few mothers like 
 to see their girls really do this work, they ought 
 to explain it fully. After taking out the pin- 
 feathers and singeing, the skin should be care- 
 fully washed with warm water, soap and a small 
 clean cloth, for so much dust adheres to the flesh 
 of poultry that in no other way can it be removed. 
 As fowls are usually drawn at the market, now 
 
COOKERY FOR LITTLE GIRLS 
 
 take out the giblets, tear away the lights, rinse 
 thoroughly the inside and then sprinkle with salt. 
 
 MOIST STUFFING 
 
 The little cook herself can be allowed to make 
 the stuffing. To each loaf of stale bread, broken 
 in small pieces, add salt and pepper to taste, two 
 tablespoonfuls of butter, half-teaspoonful of 
 ground sage and boiling water enough to slightly 
 moisten. 
 
 DRY STUFFING 
 
 For dry dressing, crumble the bread, omit the 
 water, but use four tablespoonfuls of melted but- 
 ter. Pack in the turkey very loosely. Some peo- 
 ple like this seasoned with thyme, while others 
 prefer onion. 
 
 OYSTER STUFFING 
 
 Or if oyster dressing is preferred, omit sage 
 and add instead one pint of oysters, using the 
 liquor to dampen the bread. Pack lightly in the 
 turkey, sew up the opening with white thread and 
 set away in a cool place. 
 110 
 
THE THANKSGIVING DINNER 
 
 CRANBERRY SAUCE 
 
 Taking the cranberries next, the child can sort 
 them over, wash and put on in a granite kettle, 
 allowing half a cupful of water and two cupfuls 
 of sugar to each quart of berries. Place over a 
 slow fire, and after boiling fifteen or twenty min- 
 utes, stirring only enough to keep from burning, 
 remove and set away until cool enough to pour 
 in a glass dish. Berries cooked this way will keep 
 their shape, be transparent and a bright, pretty 
 red. 
 
 MINCE MEAT 
 
 The mince-meat takes some time to prepare, 
 and is much better if made a week or two before- 
 hand and allowed to stand in a tightly covered 
 jar. Our small cook can help get ready the rai- 
 sins, currants, citron, orange peel, and apples 
 while the beef is boiling, and then will be delighted 
 to do the chopping. To half a pound of lean beef, 
 cooked until well done and chopped fine, add half 
 a pound of chopped suet and one pound of 
 chopped tart apples, prepared separately. To 
 this put half a pound of currants, cleaned and 
 dried, half a pound of seeded raisins, half a pound 
 of citron, cut in small pieces, two cupfuls of light- 
 Ill 
 
COOKERY FOR LITTLE GIRLS 
 
 brown sugar, an even teaspoonful salt, half a tea- 
 spoonful each of ground cloves and allspice, one 
 teaspoonful cinnamon, one-fourth teaspoonful 
 grated nutmeg, one tablespoonful of finely broken 
 dried orange peel, juice of one lemon, one pint of 
 boiled cider. Boil slowly for an hour, add, if de- 
 sired, one-half cupful of brandy, and then pack 
 away in a crock in a cool place. This recipe, with 
 full directions for mixing, should then be written 
 out in the small cook-book, for although it may 
 not be needed again for a long time, it will be 
 ready for reference at any moment, ready for use 
 without any doubt or trouble — and " the kind 
 that mother used to make." Mince-meat is so fas- 
 cinating, too, on account of all the good things 
 that go into it, that scarcely anyone that ever 
 made it right once can fail thereafter. 
 
 Every, girl should know how to make good pie 
 crust, and as it is principally a matter of having 
 the ingredients chilled from the ice-box, almost 
 anyone can be successful by taking a little care. 
 
 PLAIN PASTRY 
 
 Sift one and one-half cupfuls of flour with one- 
 half teaspoonful salt. Chop through this until 
 like meal a half-cupful of chilled lard. Add just 
 113 
 
THE THANKSGIVING DINNER 
 
 Making Pies 
 113 
 
COOKERY FOR LITTLE GIRLS 
 
 enough ice-water| to make a stiff dough, and turn 
 out with as little handling as possible on a floured 
 bread-board. Sprinkle on flour enough to keep 
 from sticking to rolling-pin, and dividing into sec- 
 tions, roll to fit the size of the pie-pan. (Per- 
 forated tins are preferable.) Add filling, put on 
 thinly-rolled top crust, with a few openings in 
 center to emit steam, and bake about half an 
 hour, after pressing the edges thoroughly to- 
 gether to keep in all juice. If desired shorter, 
 three-quarters of a cupful of lard can be used, 
 but the dough must be kept thoroughly chilled, 
 and it is best made in a cold room. 
 
 SETTING THE TABLE 
 
 Then, on Thursday morning begin the dinner 
 in plenty of time, so there will be no hurry or con- 
 fusion at the last moment. The table can be set 
 early, the little maid being shown the silver re- 
 quired. At the right of each plate put the knife, 
 soup spoon and necessary teaspoons ; at the left 
 the forks, three if a salad is served. The glass 
 for water is placed to the right of the center, in 
 line with the knife, and the napkin either directly 
 in the center on the service-plate or to the left of 
 the forks. If no flowers are available for table 
 decorations, pile the fruit up attractively for a 
 114 
 
THE THANKSGIVING DINNER 
 
 centerpiece, using the small dishes of nuts and 
 raisins at each end to balance. 
 
 The vegetables next should be prepared. Trim 
 off the long green ends of the celery and the dis- 
 colored outside stalks, (which will make a nice 
 cream of celery soup next day), and then instead 
 of separating the remaining stalks, cut through 
 the whole bunches into quarter sections or smaller. 
 In this way each person gets part of the inside 
 tender heart, and the celery is more attractive. 
 
 When dinner is all ready, if there is no maid 
 to help, the easiest way is to have the soup 
 served and placed on the table just before calling 
 out the guests. Then, when ready for the next 
 course, our little cook can remove the soup plates, 
 taking from the right side of each person, and 
 bring on the dinner. When that is over, she 
 must remove all the dishes before each one, clear 
 the table of everything but the water glasses and 
 the decorations, brush the cloth with a folded 
 napkin and a plate to catch the crumbs, and 
 lastly bring in the dessert. Every family has its 
 own way as regards details, but a mother can 
 very quickly get a child into the habit of being 
 neat, careful and quiet about handling dishes. 
 And she must always remember to proffer food 
 on a tray, at the left. 
 
 115 
 
! ' 
 
CHAPTER XIII 
 
 The Christmas Dinner 
 
 Party 
 
 Our little cook, after her experience at Thanks- 
 giving, will probably be most eager to take part 
 in the preparations for the Christmas dinner. 
 Consult her now, as before; tell her all your ideas, 
 get her suggestions, and then make all plans at 
 least a week beforehand. Holidays should be 
 holidays for the hostess as well as the guest, and 
 can be made so by the choice of a dinner that is 
 good and at the same time easily prepared. The 
 suggested menu following will be found attrac- 
 tive enough for any party, and at the same time 
 it is neither expensive nor very difficult to get 
 ready. 
 
 Let the little girl again make out the bill of 
 fare and hang up in the kitchen for reference, 
 make out her list for market and grocery, and 
 help in the selection of the goose, the vegetables 
 and the fruits. Thus she will learn the best kinds 
 to buy and what they cost, and incidentally 
 mother and daughter can have a regular little 
 117 
 
COOKERY FOR LITTLE GIRLS 
 
 lark out of the expedition and become better 
 chums than in almost any other way. 
 
 CHRISTMAS MENU 
 
 MENU FOR CHRISTMAS DINNER 
 
 Raw Oysters, Horseradish 
 
 Roast Goose Apple Sauce Celery 
 
 Mashed Potatoes Lima Beans 
 
 Tomato Jelly Salad 
 
 Plum Pudding 
 
 Fruit Nuts Raisins 
 
 Coffee 
 
 The first dish to make, strange to say, is the 
 last one on the list, and the plum pudding is bet- 
 ter if made several weeks before it is needed, and 
 then simply steamed up again for a couple of 
 hours just before serving. A fine old recipe that 
 had been in a friend's family for years, was once 
 given me, but as it rilled six molds I reduced it to 
 the following proportions, which is ample for a 
 mold large enough for eight people: 
 
 PLUM PUDDING 
 
 One-half cupful butter, three-quarters cupful 
 sugar, one-quarter pound suet, two and one-half 
 118 
 
CHRISTMAS DINNER PARTY 
 
 cupfuls flour, one-half pound seeded raisins, one- 
 half pound currants, one ounce citron, three eggs 
 yolks and whites (beaten separately), one-half 
 cupful milk, one-quarter cupful almonds (blanched 
 and chopped fine), one-quarter cupful brandy (or 
 boiled cider if preferred), one-half teaspoonful 
 cloves, one-quarter teaspoonful nutmeg, one tea- 
 spoonful cinnamon. 
 
 After getting all her ingredients out on the 
 table and ready, the little cook should cream her 
 butter and sugar, beat in yolks, add milk, and 
 then stir in the flour alternately with the stiff 
 whites. Then put in the brandy and spice, and 
 last of all the fruit and nuts, dredged with a lit- 
 tle flour. This should be well stirred, and then 
 packed in a thoroughly greased covered mold 
 and steamed for four hours. 
 
 HARD SAUCE 
 
 Two kinds of sauce are nice for this pudding, 
 served together. A hard sauce is made by cream- 
 ing one-half cupful of butter in one cupful of 
 fine sugar, adding half teaspoonful of brandy or 
 vanilla and one teaspoonful cream and stirring 
 until light and creamy. It can be set in a bowl 
 of hot water at first to help make the butter 
 cream, but after being beaten light should be set 
 119 
 
COOKERY FOR LITTLE GIRLS 
 
 in the cold to harden. A teaspoonful of this hard 
 sauce is served on each portion of the pudding. 
 
 HOT SAUCE 
 
 The following hot sauce is poured around: 
 one-quarter cupful butter, one cupful sugar, one 
 teaspoonful flour. Mix flour and sugar, add 
 butter and one cupful cold water, and stir until 
 it boils and thickens. Flavor with nutmeg. 
 
 The day before Christmas repeat the lesson in 
 dressing a fowl, and let her make the stuffing 
 from the recipe used before, only this time she 
 should omit the sage or oysters and season with 
 a small onion chopped fine. 
 
 APPLE SAUCE 
 
 For the accompanying apple sauce, let her 
 peel and quarter half a dozen tart apples, put on 
 to cook in a cup of cold water, and when tender 
 press through a colander, sweeten to taste, and 
 then put in a pretty glass dish and grate nut- 
 meg over the top. This should then be covered 
 and set away until ready to be carried to the 
 table. 
 
 120 
 
CHRISTMAS DINNER PARTY 
 
 OYSTERS ON THE HALF 
 SHELL 
 
 As we intended to have as little work as possible 
 about this particular dinner, I have suggested 
 raw oysters for the first course instead of a soup. 
 Serve on the half-shell if you can get them that 
 way, putting a little chopped ice on each plate to 
 hold the shells in place, giving four or five oys- 
 ters to each person, and putting one empty shell 
 in the center to hold the horseradish or slice of 
 lemon. If the oysters are opened at the market 
 all you have to do is to see that they are kept on 
 ice until served. 
 
 TOMATO JELLY SALAD 
 
 For the tomato jelly salad, first boil together 
 until very tender one quart can of tomatoes, one 
 small sliced onion, six cloves, one-half cupful 
 chopped celery. Strain through a jelly bag, sea- 
 son with salt and pepper, and add gelatin which 
 has been dissolving in a few spoonfuls of cold 
 water. As different brands vary, however, study 
 the directions on the box in order to get the right 
 amount to stiffen one quart of jelly. 
 
 If the gelatin does not thoroughly melt with 
 the warm tomato juice, set over the fire for a few 
 121 
 
COOKERY FOR LITTLE GIRLS 
 
 moments, and then pour into small molds (wine 
 glasses or after-dinner coffee cups will serve 
 nicely), and set away to harden over night. Next 
 morning fix the required number of salad dishes 
 with lettuce leaves or tender cabbage cut in 
 strings, and turn out carefully the molded tomato 
 jelly. Over the top of each drop a large spoon- 
 ful of thick boiled dressing. 
 
 CHRISTMAS DECORATIONS 
 
 A pretty idea for a Christmas table is to carry 
 out as fully as possible a color scheme of red and 
 green. The centerpiece, of course, should be of 
 holly, and a novel one it will be if large beautiful 
 pieces are put in the upper part of a double boiler 
 and set out to freeze. I did this once by acci- 
 dent, and when I went for my holly there it was 
 —imbedded in a solid block of ice. The shape 
 of the oat-meal kettle, like a flowerpot, allowed 
 the ice to turn out easily, and it could then be 
 set on a plate and trimmed around the bottom 
 with the holly leaves. A couple of bolts of red 
 baby ribbon will be enough for streamers from 
 the chandelier to each plate, at which should be 
 a pretty piece of the holly — or better still, if you 
 can get them, three or four red carnations for 
 122 
 
CHRISTMAS DINNER PARTY 
 
 each lady, and one for the buttonhole of each 
 gentleman. 
 
 COLOR SCHEME 
 
 To carry out this color plan, the oysters should 
 be served with catsup and garnished with pars- 
 ley, the tomato jelly be turned out on lettuce, 
 the plum pudding (ablaze with a spoonful of al- 
 cohol) decorated with holly, and the candy — red 
 and white peppermint wafers — tied with green 
 baby ribbon. 
 
 If the details of preparing the dinner have 
 been followed out as I have suggested, and every- 
 thing possible done the day before, on Christmas 
 morning there will be little to do: the goose to 
 put into the oven and roast, the potatoes to mash 
 and the beans to dress, the plum pudding to heat 
 up, the sauce to prepare, with the gravy and 
 the coffee to make at the last moment. Our small 
 cook of course has the celery cleaned preparatory 
 to cutting up, and the nuts all cracked, and she 
 can tie up the candy and' assist with the decora- 
 tions. Having helped set the table for the 
 Thanksgiving party, she will feel perfectly com- 
 petent to undertake the arrangement now, alone, 
 and you, Mother, can say, " You have gotten 
 along with everything so nicely, and remembered 
 123 
 
COOKERY FOR LITTLE GIRLS 
 
 so well, I will let you put on the dishes and sil- 
 ver all by yourself." Then when she reports 
 that all is ready, look over the work yourself and 
 see that it is all right. Possibly she will have 
 misplaced some pieces, forgotten others, but if 
 you point out the errors and have her remedy 
 the mistakes herself, she will likely remember next 
 time and make her table a well-appointed one. 
 
 iu 
 
CHAPTER XIV 
 
 Delicious Home-Made 
 Candies 
 
 All children love to make candy, and the home- 
 made kinds are much purer and better — besides 
 being much cheaper — than those usually sold at 
 the small confectionery stores. Every mother 
 will do well to help her little daughter master 
 this branch of cookery, for it will not only enable 
 her to make wholesome sweets for the family when 
 desired, but also to prepare a dainty box when 
 she wishes to make an inexpensive present. 
 
 NUT CANDY 
 
 For fine nut candy, have the child first pick 
 out half a cupful of nut meats. Put on in a 
 small saucepan two level cupfuls of light-brown 
 sugar, one-half cupful of water, a level teaspoon- 
 ful of butter and a tablespoonful of vinegar, 
 and boil without stirring until the candy crackles 
 when dropped in cold water. Pour into a well- 
 buttered pie-pan that has been sprinkled with 
 the nuts, and as soon as cool, mark into squares. 
 125 
 
COOKERY FOR LITTLE GIRLS 
 
 w 
 
 ^L^ 
 
 cc ^ 
 
 •'**£// 
 
 Home-Made Chocolate Creams and Fudge 
 126 
 
DELICIOUS HOME-MADE CANDIES 
 
 MAPLE FUDGE 
 
 For delicious maple fudge, take one and one- 
 half cupfuls of light-brown sugar, one cupful of 
 maple sirup, half a cupful of milk, and a level 
 teaspoonful of butter. Boil slowly until it makes 
 a soft ball when rolled between the fingers in 
 cold water, then set aside until cool. Then beat 
 with a fork until a creamy, sugary mass, turn 
 quickly on to a buttered plate and mark into 
 squares. If the little cook finds it is soft from 
 having been taken off a moment too soon, she 
 will have to let it stand longer to turn to sugar, 
 but the fudge that stands overnight will be par- 
 ticularly smooth. 
 
 CREAM CANDY 
 
 Cream candy is made by boiling two cupfuls 
 of granulated sugar, without stirring; with three- 
 fourths cupful water, two tablespoonfuls vinegar 
 and a teaspoonful of butter until brittle when 
 dropped in cold water. Pour on to a buttered 
 pan, but do not scrape the sugared edge of the 
 kettle, and pull as soon as cool. If a little care 
 is exercised in handling at first, it will not stick 
 to the fingers. The butter or flour sometimes 
 put on the hands to prevent this only spoils the 
 
 127 
 
COOKERY FOR LITTLE GIRLS 
 
 candy. When pulled perfectly white, cut with 
 scissors into small cubes. The longer this stands, 
 the more delicious it becomes, and if flavored with 
 a few drops of essence of peppermint when first 
 put on (so it can be well stirred through) and 
 then put away when done in a glass jar for a 
 couple of weeks, it will make delicate " after- 
 dinner mint." 
 
 CHOCOLATE CREAMS 
 
 Easy chocolate creams require two cupfuls of 
 confectioner's sugar, with a few teaspoonfuls of 
 milk to moisten enough to work like dough, and 
 a quarter teaspoonful of vanilla. Knead well, 
 and work out into small balls. Melt one square 
 of unsweetened chocolate by first grating and 
 then setting in a pan of hot water, and drop 
 in the creams, one at a time. Roll around 
 quickly with a fork, and lift on to a sheet of but- 
 tered paper. Put in a cool place to harden. Dif- 
 ferent flavorings can be used instead of all vanilla, 
 and half an English walnut stuck on the top of 
 each cream before the chocolate hardens will add 
 to the attractiveness. Or, instead of dipping 
 all the creams in the chocolate, they can be cut 
 in half and wrapped around with figs or seeded 
 128 
 
DELICIOUS HOME-MADE CANDIES 
 
 dates. They will grow more creamy if allowed 
 to stand a day or two. 
 
 FUDGE 
 
 Particularly smooth fudge is made in a way 
 that seems strange until you try it. Take two 
 cups of sugar, half a cup of milk, one table- 
 spoonful of butter, a few drops of vanilla, and 
 four tablespoonfuls of cocoa. Mix, and boil 
 without stirring until it makes a soft ball when 
 dropped in cold water. Remove from the fire, 
 set aside until cool, then pour on to a buttered 
 platter and beat with a silver fork until creamy. 
 When you see it beginning to harden, quickly 
 smooth out and mark in squares. 
 
 MOLASSES TAFFY 
 
 All little children like this, and it is easily 
 made. To two cups of molasses, add one cup 
 of sugar, two tablespoons of butter, and boil un- 
 til brittle when dropped in cold water. Add 
 then one-fourth teaspoonful of soda, stir through 
 and pour on buttered tins. When cool enough 
 to handle pull to a light color, cut in sticks, and 
 lay on oiled paper to harden. This is good 
 flavored with a few drops of peppermint, but 
 do not get in too much. 
 
 129 
 
COOKERY FOR LITTLE GIRLS 
 
 STUFFED DATES 
 
 Stuffed dates are a most wholesome sweet, and 
 quickly made, too. The dates must first be 
 picked apart, washed in warm water and dried 
 in an old napkin. Remove the seed from each 
 with a sharp knife, slip a nut in its place, press 
 together, and sift over with granulated sugar. 
 Leave standing a while on oiled paper to become 
 firm. They are nice served at the end of a din- 
 ner, with the dessert and coffee. 
 
 SALTED NUTS 
 
 Salted nuts, used so much, are usuallv placed 
 on the table when it is set, and passed during the 
 meal. They are very expensive if bought ready 
 for use, but quite inexpensive made at hornet 
 Either almonds or peanuts can be used, but the 
 almonds must first be dropped in boiling water 
 long enough to loosen the skins, which will slip 
 off easily in a cloth. Melt half a teaspoonful 
 of butter in a pie-pan, pour in a cup of nut 
 meats, stir enough to cover with the oil, and 
 brown in the oven. Remove, and rub dry with 
 a soft cloth, and sprinkle with fine salt. 
 
 130 
 
CHAPTER XV 
 
 Preserving 
 
 I should not feel the series of lessons complete 
 without a word to the mothers about how to in- 
 terest their girls in this important part of cook- 
 ing. It is so easily done, and my own little 
 daughters took such pleasure in the work, that 
 I hope every woman will let her child try put- 
 ting up at least one kind of fruit. The first 
 step, however, is to get the fruit jars and glasses 
 all conveniently at hand, clean and dry, with 
 fresh rubbers for the tops. 
 
 CANNED PEARS AND 
 PEACHES 
 
 Peaches and pears should be thinly peeled and 
 halved, then dropped into a thick sirup made by 
 boiling four parts granulated sugar to one part 
 water. The fruit juice will thin this consider- 
 ably, but the fruit should be boiled gently until 
 thoroughly cooked and transparent. Then lift 
 131 
 
COOKERY FOR LITTLE GIRL 
 
 
 -«*£ 
 
 
PRESERVING 
 
 it carefully into the jars, set in a pan of boil- 
 ing water, out of a draft, to avoid breaking, pack 
 to the top, and fill to overflowing with the sirup. 
 Screw tops on immediately as tight as possible. 
 This is the great secret of successful canning. 
 
 PRESERVED PLUMS 
 
 Damson plums make a rich, old-fashioned pre- 
 serve if washed, pricked, and allowed to stand a 
 few hours, mixed with an equal quantity of sugar 
 — pound for pound — then put on the stove where 
 they will gently simmer until cooked down quite 
 thick. They must be watched carefully, how- 
 ever, to prevent scorching. Such rich fruit is 
 best put up in pint jars, as usually only a small 
 quantity is needed at a time. 
 
 CANNED CHERRIES 
 
 Seed the cherries after washing them, watching 
 carefully to see that none are wormy, and measure. 
 Take half the quantity of sugar, moisten with 
 just enough water to melt, boil to a thick syrup, 
 and then add the cherries. Cook fifteen minutes, 
 and seal, 
 
 133 
 
COOKERY FOR LITTLE GIRLS 
 
 RASPBERRY JAM 
 
 Pick over the berries, measure, wash and then 
 crush. Put on to boil, and cook ten minutes, stir- 
 ring to keep from sticking to the pan. Then add 
 three-quarters the amount of heated sugar, cook 
 twenty minutes longer and pour into small jars, 
 or in glasses that can be covered with paraffin 
 as soon as the jam is cold. 
 
 BAR-LE-DUC CURRANTS 
 
 Wash, stem, and measure the currants. Take 
 three-quarters the amount of sugar, moisten with 
 barely enough water to melt, boil to a thick syrup, 
 turn in the currants, and cook twenty minutes. 
 Pour into small glasses, and as soon as cool cut 
 rounds of white paper to fit tops, wet in brandy, 
 and lay over the fruit. Cut larger circles of the 
 paper, wet thoroughly on one side with white of 
 egg, and paste over the glass carefully, to make 
 air-tight. This sounds like going back to the 
 days of our grandmothers, but these currants 
 are too rich to be put up in larger quantities, 
 and jelly tumblers do not have tight tops. 
 
 APPLE JELLY 
 
 First peel and core sound sour apples, and 
 134? 
 
PRESERVING 
 
 put on to stew with just enough water to cover. 
 Cook until the apples are almost a mush, put in 
 a jelly-bag, and let hang overnight. Do not 
 squeeze. Next day measure the juice and let 
 boil twenty minutes, skimming whenever neces- 
 sary. While it is cooking, heat an equal quan- 
 tity of granulated sugar in the oven and stir it 
 in. Cook five minutes longer, or until the jelly 
 forms when dropped on a cold saucer. Stand 
 jelly glasses in a dripping-pan, surround with, 
 boiling water, pour in the jelly, and set aside 
 until firm. When solid, if covered with one-quar- 
 ter inch of melted paraffin, it will not mould, nor 
 will tin covers be necessary. 
 
 CRAB APPLE JELLY 
 
 Crab apple jelly is made in the same way as 
 the apple jelly, but the fruit is simply wiped off 
 and quartered, — not peeled. 
 
 GRAPE JELLY 
 
 Pick grapes from the stem, wash, crush, and 
 boil twenty minutes. Then put in jelly -bag to 
 drip overnight, but do not squeeze. Next day 
 measure juice, boil ten minutes, add an equal 
 amount of sugar that has been warming, boil 
 135 
 
COOKERY FOR LITTLE GIRLS 
 
 three minutes, or until a drop jellies on a cold 
 dish, then turn into glasses. 
 
 About half as much juice as drips will be left 
 in the bag, and it can afterward be squeezed out 
 and boiled separately, (for it will be cloudy), or 
 the entire contents of the jelly-bag can be put 
 through the colander, sweetened and spiced to 
 taste, and cooked until of the desired thickness. 
 This makes a nice marmalade. 
 
 FRUIT COMBINATION 
 
 At a time when other fruits are very high, 
 the plain apple jelly, so delicate in flavor itself, 
 Can be mixed when ready to pour with any kind 
 of preserved fruit, ready to be put up, even in 
 the proportion of one-fourth, and it will not be 
 noticeable. Since the pure food law went into 
 effect and manufacturers have had to print their 
 formulas on the bottles, we have been able to 
 gather a few trade secrets ; and one of our best- 
 known firms has this admission on its jam labels: 
 
 " These goods are compounded from forty per 
 cent, each fresh fruit and granulated sugar, with 
 addition of ten per cent, each fresh apple juice 
 and corn sirup, to prevent crystallization." 
 
 Their jams are very good, but why pay twenty 
 136 
 
PRESERVING 
 
 cents a pound for a mixture of apple juice and 
 corn sirup? 
 
 And only forty per cent, fresh fruit ! 
 
 Really, though, this fine apple jelly is quite 
 a valuable addition to such strong fruits as 
 quinces, or such watery ones as strawberries. 
 
 137 
 
CHAPTER XVI 
 
 Sandwiches and Drinks 
 
 SANDWICHES OF CHICKEN 
 OR MEAT 
 
 For picnics, school luncheons, and her evening 
 parties my little maid will want sandwiches, and 
 there are many kinds easily made. And generally 
 she will want the bread cut very thin and spread 
 with soft butter. For ordinary occasions she may 
 use any kind of meat she happens to find in the 
 house, slicing it if she can, then seasoning with 
 mustard, or else putting it through the grinder 
 and seasoning with mustard, a small minced pickle, 
 or finely chopped sweet green pepper. In using 
 the ground meat, however, rub it to a paste with 
 the butter intended for the bread, and it will 
 spread more easily. 
 
 HAM SANDWICHES 
 
 To be particularly nice, mince the ham, cream 
 with the butter, season with mustard, spread on 
 139 
 
COOKERY FOR LITTLE GIRLS 
 
 one slice of bread, cover with a crisp lettuce leaf, 
 add the top slice of bread, then cut in triangles. 
 
 LETTUCE SANDWICHES 
 
 On thin slices of buttered bread lay a fresh leaf 
 of lettuce, and spread with salad dressing, before 
 adding top slice. 
 
 OLIVE AND CHEESE SAND- 
 WICHES 
 
 These are especially good for afternoon tea or 
 parties. Butter the bread each time before slic- 
 ing, so it can be cut very thin without breaking. 
 Spread with cream cheese that has been rubbed to 
 a paste with cream, and sprinkle with chopped 
 olives. Cut in fancy shapes. 
 
 RAISIN SANDWICHES 
 
 Spread thinly sliced brown bread with butter 
 first, then with raisins, seeded and chopped. 
 
 CRACKER SANDWICHES 
 
 Butter graham crackers, and spread with 
 chopped and mixed nuts and raisins. Or, take 
 square soda crackers, sprinkle with sugar and cin- 
 140 
 
SANDWICHES AND DRINKS 
 
 luimon, and toast a light brown. The latter, 
 served hot, are also very nice for afternoon tea. 
 
 Though children should not be allowed to 
 drink tea and coffee, (and young people are bet- 
 ter off without them,) every little maid should 
 be taught how to prepare these drinks for the 
 grown-ups, most of whom are apt to be critical. 
 
 TEA 
 
 First, find out the kind your friends like if 
 you possibly can, and do not give Ceyjon to a 
 lover of uncolored Japan ! Then have fresh 
 boiling water, and scald out your teapot, which 
 should be earthenware or china. While it is still 
 hot, put in the tea, a teaspoonful for each cup 
 if you use the ordinary kinds, but only half a 
 teaspoonful of some of the strong black varieties. 
 Pour on immediately the required amount of boil- 
 ing water, and set in a warm place, or cover with 
 a cozy for five minutes. If desired cold, then 
 pour off the grounds, and when cool enough, put 
 in the ice box or serve at once with chopped ice. 
 Never boil tea, nor allow to stand on the leaves 
 very long, as it draws out the injurious tannin, 
 besides impairing the flavor. A thin slice of 
 141 
 
COOKERY FOR LITTLE GIRLS 
 
 lemon in each glass improves the taste as well 
 as the looks. 
 
 COFFEE 
 
 People have different ways of making coffee, 
 but a very easy one is to measure out a table- 
 spoonful of ground coffee for each cup desired, 
 tie up in a square cheesecloth, and cover with 
 an equal number of cups of boiling water. 
 Set on the stove where it will keep just below 
 the boiling point, for three minutes, then pour 
 and serve with cream and sugar. But to make 
 this way, grind very fine. If your friends pre- 
 fer boiled coffee, however, measure out a table- 
 spoonful for each person, moisten well with part 
 of the white of an egg, cover with one cup of 
 cold water, and when that boils, add rest of the 
 required amount from your boiling teakettle. 
 Cook for five minutes, then settle with a third of 
 a cup of cold water, and place where it will not 
 boil up again. This will make one cupful apiece. 
 
 COCOA 
 
 Cool drinks are most welcomed in hot weather, 
 and several kinds are quite nice for little girls 
 to make. Iced cocoa requires for each person 
 142 
 
SANDWICHES AND DRINKS 
 
 half a glass of milk and half a glass of water, 
 heated to the boiling point. Mix in a cup a 
 round teaspoonful of cocoa with one round spoon- 
 ful of sugar, and dissolve with the hot milk. 
 Then put together in the kettle, boil gently sev- 
 eral minutes, and flavor with a drop or two of 
 vanilla before taking from the fire. After cool- 
 ing, place on ice, and when ready to serve, pour 
 in glasses over ice, and cover the top with sweet- 
 ened whipped cream. Delicious hot, however. 
 
 GRAPE JUICE 
 
 Grape- juice is the most nourishing kind of a 
 fruit drink, and every family ought to put up 
 enough in the fall when grapes are plentiful and 
 cheap to last all winter. First pick the fruit 
 from the stem, wash and put on in water enough 
 to cover. Cook until the grapes lose their form, 
 put in a jelly-bag, and let them hang overnight. 
 Next day measure, and put on to boil with half 
 as much sugar. Cook for five minutes and put 
 at once into air-tight bottles. When ready to 
 serve, either dilute with a small quantity of water 
 or 1 pour on chopped ice 
 
 LEMONADE 
 
 A most refreshing beverage on a very warm 
 143 
 
COOKERY FOR LITTLE GIRLS 
 
 day is a lemonade made from the juice of two 
 lemons, a half cupful of sugar and eight glasses 
 of water, to which is added the pulp of a small 
 grapefruit that has been removed with a sharp- 
 edged teaspoon. Fill up glasses with shaved ice. 
 
 FRUIT SYRUPS 
 
 During the canning season often a small quan- 
 tity of rich juice will be lefb. If this is strained 
 through a cloth and bottled boiling hot, it will 
 make a splendid drink, diluted with water and 
 served iced. 
 
 1M 
 
CHAPTER XVII 
 
 A Few More Desserts 
 
 Marshmallow Cream 
 
 before closing, let us consider some simple 
 every day desserts that every little cook should 
 know how to make. And first comes 
 
 BREAD PUDDING 
 
 For a small family, take a quart baking dish, 
 cover the bottom with broken bread, sprinkle with 
 145 
 
COOKERY FOR LITTLE GIRLS 
 
 raisins or currants, dot with tiny lumps of but- 
 ter, and then repeat the process. Over this sec- 
 ond layer pour a custard made by beating very 
 light two eggs, adding two cups of milk, a pinch 
 of salt, half a cupful of sugar, and a little grated 
 nutmeg. Bake until a light brown on top, and 
 serve with, cream and sugar. 
 
 BROWN BETTY 
 
 Butter thin slices of bread, line the bottom of 
 the pudding dish, add a layer of sliced apples, 
 sprinkle with sugar and cinnamon, and repeat 
 these layers until the dish is full. Cover with a 
 tin lid and bake twenty minutes, then remove lid 
 and leave until brown on top. The cover is nec- 
 essary to keep in the moisture, as the juice of 
 the apples is the only liquid. Serve with cream 
 and sugar, or hot sauce. 
 
 COTTAGE PUDDING 
 
 Cream one-third of a cup of butter with three- 
 fourths of a cup of sugar, add one egg, beaten 
 very light, one cup of milk, and two cups of 
 flour sifted with two teaspoonfuls of baking pow- 
 der. Stir thoroughly and bake in a shallow pan. 
 Cut in squares and serve hot, with hot chocolate 
 or lemon sauce. 
 
 146 
 
A FEW MORE DESSERTS 
 
 LEMON SAUCE 
 
 Make a syrup by boiling for five minutes one 
 cup of sugar with one-quarter cup of water and 
 a teaspoonful of butter. Removing from the 
 fire, add the strained juice of half a lemon. 
 
 FRUIT BATTER PUDDING 
 
 Take one cup of flour, half a teaspoonful of 
 salt, and one-half teaspoonful baking-powder, 
 sifted well, half a cupful of sugar, and stir to a 
 smooth batter with half cup of milk. Add one 
 tablespoonful of melted butter, and two eggs, 
 beaten light, then pour into a buttered pudding 
 dish over two cupfuls of fresh fruit, either berries, 
 sliced apples, bananas or peaches, and bake 
 slowly half an hour. Serve immediately with hot 
 pudding sauce, flavored with nutmeg. 
 
 SPONGE CAKE 
 
 Beat very light the yolks of three eggs, add 
 one cup of sugar, half a cup of cold water, one 
 and one-half cups of flour sifted several times 
 with two scant teaspoonfuls of baking powder, 
 flavor with half a teaspoonful of lemon extract, 
 and lastly fold in the stiff whites. Bake in a 
 sheet from thirty to forty minutes. 
 147 
 
COOKERY FOR LITTLE GIRLS 
 
 Charlotte Russe 
 
 CHARLOTTE RUSSE 
 
 Cut sponge cake into narrow strips, or use 
 lady fingers, to line a glass bowl or individual 
 glass cups as preferred. Fill center with 
 whipped cream, for which directions are given 
 elsewhere, and garnish top with Maraschino cher- 
 ries. Prepare at the last moment before din- 
 ner, as the cake is apt to become soaked if left 
 standing long. 
 
 MARSHMALLOW CREAM 
 
 Whip thick half a pint of cream, add two table- 
 148 
 
A FEW MORE DESSERTS 
 
 spoonfuls of confectioner's sugar, one white of 
 egg, beaten stiff, one-quarter of a pound of 
 marsh-mallows cut in small pieces, two table- 
 spoonfuls of chopped nuts, and half a teaspoon- 
 ful of vanilla. Mix up lightly, and pile on the 
 split halves of little cakes baked in heart-shaped 
 pans. Place a Maraschino cherry in the center 
 of each, pierce with a candy arrow, and pour 
 a thickened cherry syrup around for a sauce. 
 This dessert might also be called Bleeding Hearts. 
 
 APPLE DUMPLINGS 
 
 Sift two cups of flour with two teaspoon fuis 
 of baking powder and half a teaspoonful of salt, 
 work into it two tablespoonfuls of lard until 
 " mealy," add one cup of milk, and stir with a 
 fork as little as possible to make a smooth dough. 
 Turn out on a floured board, roll out thin, cut 
 in squares, place in the center of each half of 
 a sour apple, sprinkle with a little sugar and 
 ground cinnamon, cover with the dough, place 
 in a pie pan and bake slowly half an hour. Serve 
 with cream and sugar or hot sauce as preferred. 
 
 STRAWBERRY SHORTCAKE 
 INDIVIDUAL 
 
 Make crust as directed for apple dumplings, 
 149 
 
COOKERY FOR LITTLE GIRLS 
 
 turn on to a floured board, cut out with a biscuit 
 cutter and bake twenty minutes in a hot oven. 
 On removing, break each biscuit in half, butter, 
 place the lower piece in a saucer, cover with 
 sweetened crushed berries, put on the top half, 
 and pour the crushed berries over all. Or, if 
 preferred for a nice company dessert, drop a 
 big spoonful of whipped cream on top of each 
 biscuit, and stick a fine whole berry in the center. 
 
 PRUNE WHIP 
 
 Soak half a pound of prunes over night, then 
 stew half an hour and sweeten with half a cupful 
 of sugar. When cool, cut in small pieces or put 
 through the colander, and stir in to the stiffly 
 beaten whites of five eggs, with half a cupful of 
 granulated sugar. Pour into a buttered pud- 
 ding dish, bake half an hour in a slow oven, and 
 serve at once, before it begins to go down, with 
 thick cream. 
 
 LEMON PIE 
 
 Make paste as directed before, line a deep 
 pie pan, prick the bottom to keep from blister- 
 ing, and bake in a hot oven about ten minutes. 
 Remove and fill immediately with the following 
 preparations : 
 
 150 
 
A FEW MORE DESSERTS 
 
 Mix three tablespoon fuls of cornstarch with one 
 cup of sugar, add two-thirds of a cup of boiling 
 water, and one teaspoonful of butter, and cook 
 five minutes, stirring all the time. Then pour 
 on to the beaten yolks of two eggs, flavor with 
 the strained juice and grated rind of one lemon, 
 and fill the shell. Bake until the crust is brown, 
 then cover with the meringue, and set back long 
 enough to color lightly. 
 
 MERINGUE 
 
 Beat two whites very stiff, stir in slowly half 
 a cupful of powdered sugar, and spread on with 
 a knife or apply through a pastry tube. It will 
 take some time to stir in the sugar slowly 
 enough, but it must be well mixed, then baked 
 until a delicate brown. 
 
 APPLE PIE 
 
 Line a pie tin with the crust, fill with sliced 
 sour apples, sprinkle thickly with sugar, flavor 
 with nutmeg, cover with the crust, making an 
 opening in the center to emit the steam, press 
 closely together and trim around the edge, and 
 bake in a moderate oven about three-quarters of 
 an hour. 
 
 151 
 
INDEX 
 
 PAGE 
 
 Apple Dumplings 149 
 
 Fritters 68 
 
 Jelly 134 
 
 Pie 151 
 
 Sauce 120 
 
 Pie 151 
 
 Tapioca 104 
 
 Baked 4 
 
 Apples, Baked 4 
 
 Asparagus 57 
 
 Soup 27 
 
 Bacon and Eggs 11 
 
 Baked Beans 56 
 
 Baked Ham 39 
 
 Baking Preparations ... 81 
 
 Banana Fritters 68 
 
 Bar-Ie-Duc 16-134 
 
 Beans, Baked 56 
 
 Dried Lima 55 
 
 Fresh Lima 59 
 
 String 59 
 
 Wax 59 
 
 Beef, Dried 42 
 
 Hash 41 
 
 Roast 44 
 
 Steak 40 
 
 Stew, Brown 39 
 
 Beets 60 
 
 Beverages, Cocoa 142 
 
 Coffee 142 
 
 Fruit Syrup 144 
 
 Grape Juice 143 
 
 Lemonade 143 
 
 Tea 141 
 
 Biscuit. Baking Powder 3 
 
 Light 94 
 
 153 
 
 PAGE 
 
 Blue Fish 33 
 
 Bread 93 
 
 Pudding 145 
 
 Brown Beef Stew 39 
 
 Brown Betty 146 
 
 Cabbage, Boiled 55 
 
 Salad 21 
 
 Cake, Chocolate 91 
 
 Citron 90 
 
 Devil's Food 91 
 
 Directions for Mak- 
 ing 84 
 
 Ginger Bread 87 
 
 Ginger Cookies 86 
 
 Gold 90 
 
 Nut 91 
 
 Spice 87 
 
 Sponge 147 
 
 Tea 82 
 
 White 88 
 
 Candies. Chocolate 
 
 Creams 128 
 
 Cream Taffy 127 
 
 Fudge (Chocolate). 129 
 Fudge (Maple) ...127 
 
 Molasses Taffv 129 
 
 Nut Candy 125 
 
 Stuffed Dates 130 
 
 Canned Fruit. Berries. 133 
 
 Cherries 133 
 
 Currants 134 
 
 Peaches 131 
 
 Pears 131 
 
 Plums 133 
 
 Carrots 53 
 
 Casserole of Rice 74 
 
154 
 
 INDEX 
 
 PAGE 
 
 Cauliflower 60 
 
 Charlotte Russe 148 
 
 Chicken, Creamed 17 
 
 Croquettes 18 
 
 Salad 18 
 
 Chocolate. Cake 91 
 
 Creams 128 
 
 Ice Cream 100 
 
 Sauce (Hot) 106 
 
 French 100 
 
 Chops, Lamb 37 
 
 Pork 38 
 
 Christmas Decorations. .122 
 
 Menu 118 
 
 Citron Cake 90 
 
 Custard 105 
 
 Cocoa 142 
 
 Codfish, Creamed 34 
 
 Coffee 142 
 
 Compote of Rice (with 
 
 Fruit) 75 
 
 Cookies, Ginger 86 
 
 Corn Bread 5 
 
 On the Cob 61 
 
 Oysters (or Frit- 
 ters) 62 
 
 Cornstarch Pudding ....103 
 
 Cottage Cheese 14 
 
 Pudding 146 
 
 Crab Apple Jelly 135 
 
 Cranberry Sauce Ill 
 
 Cream Sauce. (See 
 White Sauce.) 
 
 Cream Taffy .....127 
 
 Croquettes, Chicken 18 
 
 Cucumber Jelly 58 
 
 Currant Bar-le-Duc 134 
 
 Custard, Baked Citron.. 102 
 Desserts. Apple Dump- 
 lings 149 
 
 Baked Custard (Cit- 
 ron) 102 
 
 Bar-le-Duc ..16 and 134 
 
 PAGE 
 
 Bread Pudding 145 
 
 Brown Betty 146 
 
 Charlotte Russe 148 
 
 Chocolate Ice Cream.. 100 
 
 Citron Custard 102 
 
 Cornstarch Pudding.. 103 
 Cottage Pudding, 
 
 Lemon Sauce 146 
 
 Floating Island 95 
 
 French Ice Cream 100 
 
 Fruit Batter Pudding.147 
 
 Fruit Ice 100 
 
 Fruit Jelly 97 
 
 Lemon Ice 102 
 
 Jelly 96 
 
 Pie 150 
 
 Marshmallow Cream.. 148 
 
 Mince Pie Ill 
 
 Nuts 99 
 
 Plum Pudding 118 
 
 Prune Whip 150 
 
 Raisin Tapioca 104 
 
 Rice Pudding 76 
 
 Strawberry Mousse... 101 
 Strawberry Shortcake. 149 
 
 Tapioca Custard 105 
 
 Raisin 104 
 
 Whipped Cream 98 
 
 Devil's Food 91 
 
 Dressing the Turkey ... .109 
 
 Dried Beef 42 
 
 Dumplings, Apple 149 
 
 Eggs. Boiled 7 
 
 Creamed 9 
 
 Devilled 10 
 
 Omelets 8 
 
 Poached 8 
 
 Scrambled 10 
 
 Entrees. Apple Fritters. 6^ 
 
 Banana Fritters 68 
 
 Chicken Croquettes. 18 
 Compote of Rice... 75 
 Macaroni 77 
 
INDEX 
 
 155 
 
 PAGE 
 
 Pie 78 
 
 With Cheese 77 
 
 With Tomatoes... 78 
 Rice Casserole ... 74 
 Stuffed Peppers.. 16 
 
 Finnan Haddie 33 
 
 Fish. Blue 33 
 
 Cakes 33 
 
 Codfish 34 
 
 Halibut Steak.... 32 
 Mackerel (Salt).. 36 
 
 Perch 31 
 
 Salmon, Creamed. 70 
 
 Sardines 71 
 
 Smelts 31 
 
 Smoked 34 
 
 Trout 31 
 
 Weak 33 
 
 White 33 
 
 Sturgeon 34 
 
 Floating Island 95 
 
 French Dressing 19 
 
 French Ice Cream 100 
 
 Fritters. Apple 68 
 
 Banana 68 
 
 Frosting. (See Icing.) 
 Fruit Batter Pudding.. 147 
 
 Combinations 136 
 
 Ice 100 
 
 Jelly 97 
 
 Syrups 144 
 
 Fudge (Chocolate) 129 
 
 Maple 127 
 
 Garnishes. (Soup) 29 
 
 Ginger Bread 87 
 
 Cookies 86 
 
 Gold Cake 90 
 
 Grape Jelly 135 
 
 Juice 143 
 
 Green Pepper' Salad 22 
 
 Griddle Cakes 6 
 
 Ham, Baked, Southern 
 Style 39 
 
 PAGE 
 
 Halibut, Smoked 34 
 
 Steak 32 
 
 Hard Sauce 119 
 
 Hash 41 
 
 Hot Sauce 120 
 
 Ice. Lemon 102 
 
 Fruit 100 
 
 Ice Cream, Chocolate. . .100 
 Strawberry Mousse. 101 
 
 Icing, Chocolate 89 
 
 Cocoa 86 
 
 White Boiled 90 
 
 White Uncooked... 85 
 
 Jelly. Apple 134 
 
 Crab Apple 135 
 
 Grape 135 
 
 Lamb Chops 37 
 
 Pie 42 
 
 Lemonade 143 
 
 Lemon Ice 102 
 
 Jelly 96 
 
 Pie 150 
 
 Sauce 147 
 
 Lettuce Sandwiches 140 
 
 Lima Beans. Dried.... 55 
 
 Fresh 59 
 
 Lobster. Creamed 70 
 
 Salad 70 
 
 Macaroni, with Cheese . . 77 
 
 With Tomatoes 78 
 
 Pie 78 
 
 Mackerel. Salt 36 
 
 Maple Fudge 127 
 
 Marketing 108 
 
 Marmalade 136 
 
 Marshmallow Cream .... 148 
 
 Meat Sandwiches 139 
 
 Menu for Christmas 118 
 
 Thanksgiving 107 
 
 Meringue 151 
 
 Milk Toast 69 
 
 Mince Meat HI 
 
 Molasses Taffy 129 
 
156 
 
 INDEX 
 
 PAGE 
 
 Muffins 6 
 
 Nuts 99 
 
 Cake 91 
 
 I Candy 125 
 
 \ Cheese Crackers 15 
 
 Salted 130 
 
 Onions. Creamed 56 
 
 Baked 57 
 
 Omelet. Cheese 8 
 
 Chicken 8 
 
 Green Corn 8 
 
 Garnishing 8 
 
 Ham 8 
 
 Plain 8 
 
 Rice 8 
 
 Oysters. Creamed 66 
 
 Fried 67 
 
 Half Shell 121 
 
 Scalloped 66 
 
 Parsnips 54 
 
 Pastry. Plain 112 
 
 Peaches. Canned 131 
 
 Pears. Canned 131 
 
 Peas 59 
 
 Perch 31 
 
 Pies. Apple 151 
 
 Lemon 150 
 
 Mince Ill 
 
 Pie Crust 112 
 
 Plain Pastry 112 
 
 Plums 133 
 
 Plum Pudding. 118 
 
 Pork and Beans 56 
 
 Pork Chops 38 
 
 Potatoes. Baked 48 
 
 Boiled 45 
 
 Cheese 48 
 
 Creamed 47 
 
 Fried 49 
 
 Hashed 49 
 
 Lyonnaise 48 
 
 Mashed 46 
 
 Salad 65 
 
 PAGE 
 
 Scalloped 50 
 
 Stuffed 49 
 
 Preserving (Fruit) 131 
 
 Puddings. Bread 145 
 
 Brown Betty 146 
 
 Citron Custard 102 
 
 Cornstarch. 103 
 
 Cottage 146 
 
 Custard Baked 102 
 
 Fruit Batter 147 
 
 Plum 118 
 
 Prune Whip 150 
 
 Rice 76 
 
 Tapioca. Apple. . . . 104 
 
 Raisin 104 
 
 Custard 105 
 
 Raspberry Jam 134 
 
 Rice Casserole of 74 
 
 Compote 75 
 
 Cups 74 
 
 Fried 75 
 
 Plain Boiled 73 
 
 Pudding 76 
 
 Roast Beef 44 
 
 Salads. Cabbage 21 
 
 Cooked Vegetable. . . 21 
 
 Chicken 18 
 
 Fruit 21 
 
 Fresh Vegetable 20 
 
 Green Pepper 22 
 
 Lobster 70 
 
 Potato 65 
 
 Salmon 70 
 
 Shrimp 70 
 
 Tomato Jelly 121 
 
 Vegetable 20 
 
 Waldorf 22 
 
 Salad Dressing. Boiled. 19 
 
 French 19 
 
 Sour Cream 21 
 
 Salmon. Creamed 70 
 
 Salad 70 
 
 Smoked Si 
 
INDEX 
 
 157 
 
 PAGE 
 
 Salted Nuts 130 
 
 Sandwiches. Brown 
 
 Bread 140 
 
 Chicken 139 
 
 Cracker 140 
 
 Ham 139 
 
 Lettuce 140 
 
 Meat 139 
 
 Olive and Cheese... 140 
 
 Sardine Canape 71 
 
 Sauce. Meat, Brown... 17 
 
 White 17 
 
 Pudding. Hard 119 
 
 Hot 120 
 
 Hot Chocolate. 106 
 
 Lemon 147 
 
 Setting a Christmas 
 
 Table 122 
 
 Shell Fish. Lobster 
 
 Creamed 70 
 
 Salad 70 
 
 Oysters Fried 67 
 
 Half Shell 121 
 
 Scalloped 66 
 
 Shrimps. Creamed 70 
 
 Salad 70 
 
 Smelts 31 
 
 Smoked Fish 34 
 
 Soups. Asparagus 27 
 
 Black Bean 28 
 
 Bouillon 24 
 
 Celery 26 
 
 Consomme, Plain ... 24 
 
 Italian 25 
 
 Rice 25 
 
 Macaroni 25 
 
 Pea 27 
 
 Potato 27 
 
 Pleasing Varieties . . 25 
 Stock 23 
 
 PAGE 
 
 Tomato, Cream 28 
 
 Vegetable 23 
 
 Sour Cream Dressing... 21 
 
 Spice Cake 87 
 
 Sponge Cake 147 
 
 Squash 54 
 
 Steak, Beef 40 
 
 Veal, with parsley . • 38 
 Stew, Brown Beef...'... 39 
 Strawberries. Shortcake.149 
 
 Strawberry Mousse 101 
 
 String Beans 59 
 
 Stuffed Dates 130 
 
 Peppers 16 
 
 Stuffing. Drv 110 
 
 Moist ..* 110 
 
 Oyster 110 
 
 Sage 110 
 
 Sturgeon. Smoked 34 
 
 Sweet Potatoes. Candied 50 
 
 Tapioca. Apple 104 
 
 Custard 105 
 
 Raisin 104 
 
 Tea 141 
 
 Tea Cakes 82 
 
 Thanksgiving Menu 107 
 
 Tomatoes. Baked 61 
 
 Jelly Salad 121 
 
 Trout 31 
 
 Turkey. Dressing a . . . . 109 
 
 Turnips 53 
 
 Veal Cutlets 38 
 
 Steak, with Parsley. 38 
 
 Weak Fish 33 
 
 Welsh Rarebit 68 
 
 Whipped Cream 98 
 
 White Cake 88 
 
 Fish 33 
 
 White Sauce. (Cream 
 Sauce.) 17 
 
W14 
 

 
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