"In return, Alice, for your nice recipe, which
you have so carefully learned, I will add one for
sponge cake ; for the two ought to go together as
being harmonious in delicacy and contrasting
prettily in color.
" Weigh ten eggs and take their weight of sugar
and half their weight of flour. Reject the yolks
of two, and beat whites and yolks separately
until perfectly light ; then mix and beat together,
and by degrees add the sugar and the juice and
grated rind of a lemon✪ Sponge Cake. Lastly add flour, stirring
in carefully. Bake in square pans."
"Alice," said her mother, "while listening to
your recipe for delicate cake, I wanted to ask how
you measure a third of a cup of milk ?"
"I doubt not, mamma, there are better ways of
arriving at the solution, but this was mine. I dis-
covered a large iron spoon, and found by measur-
196 COOKING AND CASTLE-BUILDING.
ing, that the cup held just twelve spoonfuls;
therefore four gave me the desired one-third."
" Kate, what sort of pickles do you like best,
with fried or scalloped oysters?" asked Emeline,
turning suddenly from contemplation of sweet
things to things sour.
" Cold-slaw," I replied ; " cabbage crisp and
sweet, with a simple salad dressmg. I like it a
thousand times better than any pickle that ever
was made. Next to eating such quantities of
cake and pastry, I think Americans are most
absurd in their free use of pickles and condiments.
When people can have sliced tomatoes, fresh and
delicious, or cool, crisp cabbage, or sour baked
apples full of tart spiciness, it is a marvel to me
that they should crave mustard, catsup, and
pickles. Pickles may be useful, and entitled to a
place on our tables in the late winter, or early
spring, when fresh vegetables and acid fruits are
hard to obtain, and I shall give a few recipes for
making them; for it is a pity that housewives
should buy, at an exorbitant price, what, with a
little trouble, they can make much better for them-
selves. First among pickles, I shall give chopped
cabbage. Select cabbage crisp and sweet ; chop
it moderately fine ; season to taste with white
mustard-seed, salt, and pepper. Put it in a jar
and cover with cold vinegar. Scatter whole
cloves over the top, to prevent mould. Do you
LITTLE THINGS. 197
know, Emeline, it is said that cloves scattered
over any pickle, sweet or sour, will effectually
prevent mould? and, so far as I have tested, I
have found it to be true. If preferred, sweet
peppers may be chopped with the cabbage, instead
of using ground pepper."
"It occurs to me, Cousin Kate," said Alice,
"this seems a very loose sort of a recipe for you
to give who are so particular about weights and
measures. You say, ^season to taste.' I think
you should designate the amount of salt and
pepper."
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"In return, Alice, for your nice recipe, which
you have so carefully learned, I will add one for
sponge cake ; for the two ought to go together as
being harmonious in delicacy and contrasting
prettily in color.
" Weigh ten eggs and take their weight of sugar
and half their weight of flour. Reject the yolks
of two, and beat whites and yolks separately
until perfectly light ; then mix and beat together,
and by degrees add the sugar and the juice and
grated rind of a lemon. Lastly add flour, stirring
in carefully. Bake in square pans."
"Alice," said her mother, "while listening to
your recipe for delicate cake, I wanted to ask how
you measure a third of a cup of milk ?"
"I doubt not, mamma, there are better ways of
arriving at the solution, but this was mine. I dis-
covered a large iron spoon, and found by measur-
196 COOKING AND CASTLE-BUILDING.
ing, that the cup held just twelve spoonfuls;
therefore four gave me the desired one-third."
" Kate, what sort of pickles do you like best,
with fried or scalloped oysters?" asked Emeline,
turning suddenly from contemplation of sweet
things to things sour.
" Cold-slaw," I replied ; " cabbage crisp and
sweet, with a simple salad dressmg. I like it a
thousand times better than any pickle that ever
was made. Next to eating such quantities of
cake and pastry, I think Americans are most
absurd in their free use of pickles and condiments.
When people can have sliced tomatoes, fresh and
delicious, or cool, crisp cabbage, or sour baked
apples full of tart spiciness, it is a marvel to me
that they should crave mustard, catsup, and
pickles. Pickles may be useful, and entitled to a
place on our tables in the late winter, or early
spring, when fresh vegetables and acid fruits are
hard to obtain, and I shall give a few recipes for
making them; for it is a pity that housewives
should buy, at an exorbitant price, what, with a
little trouble, they can make much better for them-
selves. First among pickles, I shall give chopped
cabbage. Select cabbage crisp and sweet ; chop
it moderately fine ; season to taste with white
mustard-seed, salt, and pepper. Put it in a jar
and cover with cold vinegar. Scatter whole
cloves over the top, to prevent mould. Do you
LITTLE THINGS. 197
know, Emeline, it is said that cloves scattered
over any pickle, sweet or sour, will effectually
prevent mould? and, so far as I have tested, I
have found it to be true. If preferred, sweet
peppers may be chopped with the cabbage, instead
of using ground pepper."
"It occurs to me, Cousin Kate," said Alice,
"this seems a very loose sort of a recipe for you
to give who are so particular about weights and
measures. You say, ^season to taste.' I think
you should designate the amount of salt and
pepper."