By Caroline French Benton
The ebook has no illustrations or index. dealers are entitled to a unfastened trial club within the basic Books membership the place they could choose from greater than 1000000 books at no cost. topics: Cookery; Cooking / normal; heritage / basic;
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Additional resources for A Little Cook Book for a Little Girl
1/4 cup boiling water. A dusting of nutmeg. Cream the butter and sugar, stir in the beaten yolk, and last the boiling water. Beat till foamy, and then dust with nutmeg. Lemon Sauce White of one egg. 1/2 cup powdered sugar. Juice of half a lemon. Beat the egg, add the sugar and lemon, and beat again. White Sauce 1 tablespoonful of corn−starch. 1/2 cup cold water. 1 cup boiling water. 1/2 cup powdered sugar. Pinch of salt. 2 whites of eggs. 1 teaspoonful alons extract. Dissolve the corn−starch in the cold water, and then add the boiling water and sugar and salt, and cook for fifteen minutes, stirring all the time.
Beat the whites of the eggs stiffly, and add to the gelatine, with the lemon juice and sugar, and mix well. Put in a 43 mould and set on ice. Make a soft custard by the rule, and pour around the pudding when you serve it. Velvet Cream 1/4 box of gelatine. 1 pint milk. 2 eggs. 3 tablespoonfuls of sugar. Small teaspoonful of vanilla. Put the gelatine in the milk and soak fifteen minutes; put on the stove and heat till it steams, but do not let it boil; stir carefully often, as there is danger of its burning.
Lettuce Sandwiches Spread the bread, lay on a lettuce−leaf and cover with French dressing, or with mayonnaise. These sandwiches are about the best for school, as they do not get dry. Celery Sandwiches Chop the celery fine, mix with a French or mayonnaise dressing, and spread. Olive Sandwiches Chop six olives fine, mix with a tiny bit of mayonnaise and spread. Chicken and Celery Sandwiches Mix chopped celery and chopped chicken, as much of one as the other, wet with French or mayonnaise dressing and spread.
A Little Cook Book for a Little Girl by Caroline French Benton