A Little Cook Book for a Little Girl by Caroline French Benton

By Caroline French Benton

The booklet has no illustrations or index. dealers are entitled to a loose trial club within the basic Books membership the place they could make a choice from greater than 1000000 books at no cost. topics: Cookery; Cooking / basic; historical past / normal;

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1 teaspoonful each of salt, ginger, cinnamon, and butter. 2 heaping tablespoonfuls of sugar. Cut the pumpkin in small pieces and take out the seeds and remove the peel. Put the good part over the kettle and steam it till it is tender, keeping it covered. Then you take off the cover, and stand the steamer you have cooked it in on the back of the stove, till the heat makes the pumpkin nice and dry. Then mash it and put it through the colander. While it is warm, mix in everything in the rule except the eggs; let it cool, and put these in last, beating them till light.

These must stand for half and hour without being moved, and then the junket will be stiff, and the cups can be put in the ice−box. In winter you must warm the cups till they are like the milk. This is very nice with a spoonful of whipped cream on each cup, and bits of preserved ginger or of jelly on it. Strawberry Shortcake 41 Margaret's mother called this the Thousand Mile Shortcake, because she sent so far for the recipe to the place where she had once eaten it, when she thought it the best she had ever tasted.

54 Cranberry Pie Cook a quart of cranberries till tender, with a small cup of water; when they have simmered till rather thick, put in a heaping cup of sugar and cook five minutes more. When as thick as oatmeal mush, take them off the fire and put through the colander; line a tin with crust, fill with berries, put strips of crust across, and bake. A nice plan is to take half a cup of raisins and a cup of cranberries for a pie, chopping together and cooking with water as before, adding a sprinkling of flour and a little vanilla when done.

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