By Caroline French Benton
The publication 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 for gratis. matters: Cookery; Cooking / basic; heritage / basic;
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Extra info for A Little Cook Book for a Little Girl
Sprinkle with flour, cinnamon, and plenty of sugar, about half a cup. Put in the oven and bake till the apples are soft, and then cool, put on the crust, and bake till brown. Serve powdered sugar and rich cream with this. All pies cooked in a baking−dish, with no crust on the bottom or sides of the dish, are called tarts by the English. They are the best kind of pie. Peach Pie Line a pie−plate with crust, lay in the peaches, peeled and sliced, sprinkle with flour, and then cover with sugar; put on a top crust, cut some little slits in it to let out the steam, and cook till brown.
Cut figs in small pieces, and roll each piece in the cream candy till it is hidden. For the cherries, color the cream candy light pink and make into little balls. 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.
3 shakes of pepper. Chop the clams and drain off the juice and add as much water; cook till the scum rises, and skim this off. Drop in the clams and cook three minutes. 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.
A Little Cook Book for a Little Girl by Caroline French Benton