By Caroline French Benton
The e-book has no illustrations or index. buyers are entitled to a unfastened trial club within the basic Books membership the place they could choose between greater than one million books for gratis. topics: Cookery; Cooking / common; background / common;
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Additional resources for A Little Cook Book for a Little Girl
On top of each press a candied cherry. Dates with Nuts Wash and wipe the dates dry, and take out the stones. Put half an English walnut in each and press the edges together; roll in granulated sugar. Small figs may be prepared in the same way. MARGARET'S SCHOOL LUNCHEONS As Margaret had to take her luncheon to school with her sometimes, she had to learn how to make a good many kinds of sandwiches, because she soon grew tired of one or two sorts. Cut the bread very thin and spread lightly with butter, and after they are done trim off the crusts neatly, not 58 taking off all the crust, but making the two pieces even.
You can frost and put walnut−halves on top. Velvet Cake This is a large cake, baked in a roasting−pan; it is very light and delicious, and none too large for two luncheons, or for a picnic. 6 eggs. 2 cups of sugar. 1 cup of boiling water. 2 1/2 cups of flour. 3 teaspoonfuls of baking−powder. Put the yolks of the eggs in a deep bowl and beat two minutes; then put in the sugar, and beat ten minutes, or fifteen, if you want it perfect. Put in the water, a little at a time, and next the stiffly beaten whites of the eggs.
Let this stand five hours, or four will do, if necessary, and turn the cream on a pretty dish. After you have made this once it will seem no trouble at all to make it. If your mother would like a change from this recipe sometimes, try putting in the yolks of the eggs, well beaten, with the cream, and use some other flavoring. Lemon Ice 1 quart of water. 4 lemons. 2 1/2 cups sugar. 47 1 orange. Boil the sugar and water for ten minutes; strain it and add the juice of the lemons and orange; cool and freeze.