By Caroline French Benton
The publication has no illustrations or index. dealers are entitled to a loose trial club within the basic Books membership the place they could choose between greater than 1000000 books for gratis. matters: Cookery; Cooking / common; heritage / basic;
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Additional info for A Little Cook Book for a Little Girl
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. Cut−up figs are nice to use with the raisins, and chopped nuts are a delicious addition, dropped between the layers of the cake.
Put the milk on the fire and let it just scald or wrinkle. Beat the yolks of the eggs, put in the sugar, and beat again; then pour the hot milk into these slowly, and the salt, and put it on the fire in the double boiler and let it cook to a nice thick cream. ) Take it off and let it cool while you beat the whites of the eggs stiff, and then the cup of cream. 46 Put the eggs in first lightly when the custard is entirely cold, and then the whipped cream last, and the vanilla, and freeze. Coffee Ice−cream Make either of these creams, and flavor with half a cup of strong coffee in place of vanilla.
1 cup of water. 1 small cup of sugar. 2 teaspoonfuls corn−starch. Butter the size of a hickory−nut. Yolk of one egg. Grate the rind of the orange, and then squeeze out the juice. Beat the yolk of the egg, add the water, with the corn−starch stirred in, orange juice and rind and butter, and cook till it grows rather thick. Bake your crust first; then bake the orange filling in it; then beat the white of your egg with a tablespoonful of granulated sugar, and put over it and brown. This is an especially nice rule.
A Little Cook Book for a Little Girl by Caroline French Benton