By Caroline French Benton
The booklet has no illustrations or index. dealers are entitled to a unfastened trial club within the normal Books membership the place they could choose from greater than one million 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
Heat the milk and thicken as usual; put in the clams and juice, cook for one minute, and strain. Notice that there is no salt in this soup. A cup of cream, whipped, either put on top or stirred in, is very nice. Oyster Soup 1 pint oysters. 1/2 pint water. 1 quart rich milk. 1/2 teaspoonful salt. Drain off the oyster juice, add the water, boil it for one minute, and skim it well. Heat the milk and mix it with this; drop in the oysters and cook one minute, or till the edges begin to curl, and it is done.
8. Two fig sandwiches, two whole wheat with chopped celery and French dressing; a devilled egg; a little scalloped cake; an apple. 9. Three lettuce sandwiches, one with brown sugar and butter; three tiny sweet pickles; ginger cookies; fresh plums. THE END.
1 saltspoonful of salt. Beat the eggs, add the sugar, and stir them into the milk, which must be very hot but not boiling; stir till it thickens, and then take it from the fire. Put a layer of washed 40 raisins in the bottom of a mould, then a layer of slices of stale cake or lady−fingers, then more raisins around the edge of the mould, and more cake, till the mould is full. Pour the custard over very slowly, so the cake will soak well, and bake in a pan of water in the oven for an hour. This pudding is to be eaten hot, with any sauce you like, such as Foamy Sauce.
A Little Cook Book for a Little Girl by Caroline French Benton