By Caroline French Benton
The booklet has no illustrations or index. buyers are entitled to a unfastened trial club within the basic Books membership the place they could make a choice from greater than 1000000 books at no cost. matters: Cookery; Cooking / normal; background / basic;
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Extra info for A Little Cook Book for a Little Girl
1 tablespoonful of sugar. 2 egg yolks. 1 egg white. 1/2 teaspoonful vanilla. 1 saltspoonful of salt. Crumb the bread evenly and soak in the milk till soft. Beat it till smooth, and put in the beaten yolks of the eggs, the sugar, vanilla, and salt, and last the beaten white of the egg. Put it in a buttered pudding−dish, and stand this in a pan of hot water in the oven for fifteen minutes. Take it out and spread its top with jam, and cover with the beaten white of the other egg, with one tablespoonful of granulated sugar put in it, and brown in the oven.
Slice evenly about four more, and arrange these on top, making a ring of them overlapping all around the edge, and laying them inside in the same way. Sugar well, and serve with whipped cream or a pitcher of plain cream. Lemon Jelly 1/2 box gelatine. 1/2 cup cold water. 2 cups boiling water. 1 cup sugar. Juice of three lemons, and three scrapings of the yellow rind. Put the gelatine into the cold water and soak one hour. Put the boiling water, the sugar, and the scrapings of the peel on the fire, and still till the sugar dissolves.
Meat Soups You can make meat soup, or stock, out of almost any kind of meat, cooked or raw, with bones or without. Many cooks never buy fresh meat for it, and others think they must always have it. It is best to learn both ways. Plain Meat Soup 1 shin of beef. 5 quarts of water. 1 small tablespoonful of salt. 1 head celery, cut up. 1 onion. 1 carrot. 1 turnip. 1 sprig of parsley. 2 bay−leaves. 6 whole cloves. Wipe the meat and cut off all the bone. Put the bone in a clean kettle first, and then the meat on top, and pour in the water; cover, and let this stand on the back of the stove an hour, then draw it forward and let it cook.
A Little Cook Book for a Little Girl by Caroline French Benton