By Caroline French Benton
The e-book has no illustrations or index. buyers are entitled to a unfastened trial club within the common Books membership the place they could choose between greater than one million books for gratis. matters: Cookery; Cooking / common; heritage / normal;
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Extra info for A Little Cook Book for a Little Girl
One−third cup of sugar. 1 saltspoonful of salt. 1/2 teaspoonful of vanilla. Beat the eggs and sugar, add the hot milk, and cook till creamy, put in the salt and vanilla, and cool. Then cut stale cake into strips, or split lady−fingers into halves, and spread with jam. Put them on the sides and bottom of a flat glass dish, and gently pour the custard over. Brown Betty Peel, core, and slice six apples. Butter a baking−dish and sprinkle the inside all over with fine bread−crumbs. Then take six very thin slices of buttered bread and line the sides and bottom of the dish.
Cover the kettle tightly, and cook very slowly indeed for four hours; then put in the cut up vegetables and cook one hour more, always just simmering, not boiling hard. Then it is done, and you can put in the salt, and strain the soup first through a heavy wire sieve, and then through a flannel bag, and set it away to get cold, and you will have a strong, clear, delicious stock, which you can put many things in to have variety. Clear Vegetable Soup Slice one carrot, turnip, and one potato, and cut them either into small, even strips, or into tiny cubes, or take a vegetable cutter and cut out fancy shapes.
Turn out on a pretty dish, and put whipped cream around. Sometimes Margaret colored lemon jelly with red raspberry juice, and piled sugared raspberries around the mould. Lemon jelly is one of the best things to put things with; peaches may be used instead of prunes, in that rule, or strawberries, with plenty of sugar, or bits of pineapple. Fruit Jelly Make a plain lemon jelly, as before. Cut up very thin two oranges, one banana, six figs, and a handful of white grapes, which you have seeded, and sweeten them.