By Caroline French Benton
The ebook has no illustrations or index. dealers are entitled to a loose trial club within the common Books membership the place they could make a choice from greater than one million books for free of charge. topics: Cookery; Cooking / common; background / normal;
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Extra info for A Little Cook Book for a Little Girl
1 bay−leaf. 1 small teaspoonful of salt. 3 shakes of pepper. Put the tomatoes into a saucepan with the parsley, onion, bay−leaf, and stock, or water, and cook fifteen minutes, and then strain through a sieve. Wash the saucepan and put the tomatoes back in it, and put on to boil again; melt the butter, rub smooth with the flour, and put into the soup while it boils, and stir till it is perfectly smooth. Then add the sugar, salt, and pepper and soda, and strain into the hot tureen. Serve croutons with this soup.
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. Mix the baking−powder and flour, put these in next, and add the flavoring last.
44 Hard Sauce Beat together a half−cup of powdered sugar and a half−cup of butter with a fork till both are light and creamy. Flavor with a teaspoonful of vanilla and put on the ice to harden. Foamy Sauce 1/2 cup butter. 1/2 cup boiling water. 1 cup powdered sugar. 1 teaspoonful vanilla. White of one egg. Rub the butter and sugar to a cream; add vanilla and beat well. When it is time to serve, beat the egg stiff, stir the boiling water into the sugar and butter, and then put in the egg and beat till foamy, standing it on the stove as you do so, to keep it hot.
A Little Cook Book for a Little Girl by Caroline French Benton