FoodNet

Cooking and castle-building

1880

Page 90

Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
are vagabonds and drones, who steal and consume the substance of those who labor and produce. Nevertheless, we must all eat to live ; and the food we eat should be prepared in the best man- ner. Men and women are the most perfect crea- tions of the Maker of the universe, and are de- signed for the performance of labor of the highest order : but unless the conditions of their existence are complied with, and the materials that are required to keep them in working order are pre- pared with skilfulness and care, it is impossible for them to do the best work and lead the truest lives. "The sum of the whole matter, then, is this: That the great things of life' are composed of, and dependent on, its little things ; and the more care and attention that are bestowed upon necessary little things, the more successful will be the en- deavor, and the greater the result, of all human effort." LITTLE THINGS. 211 "Cousin Kate," said Alice, "as you commenced your discourse without a text, you might appro- priately terminate it with one. For instance, ' Little drops of water, Little grains of sand, Make the miglity ocean And the pleasant land.* And since you appear to be able to preach almost as well as you can cook, you might, in case you relinquish your idea of publishing a cook-book, favor the world with a volume of sermons. But, jesting aside, I think I have learned more this summer than ever before in the same length of time ; and I am sure I have been more contented and happy." "Alice, you express my sentiments, also," said Emeline. "Therefore, if my novel should remain forever unfinished, and Cousin Kate's cook-book never be written — even should our expectations fail to be realized in the Home-School — still the lives of us three will be richer and sweeter, for having spent our summer at Maplewood, although much of our time has been spent in Cooking and Castle-Building." II5"DEX. Page Page Yeast, .... . 16 Buckwheat cakes. . 74 Bread . 19 Buckwheat cakes. No. 2, . 75 Graham bread, . . 31 Corn dodgers, . 77 Rolls, .... . 32 Corn muffins. . 78 Egg rolls, . . 34 Corn griddle-cakes, . 79 Cream biscuit, . 38 Corn slappers. . 79 Strawberry shortcake, . . 40 Cape May bread, . . SO Maryland biscuit, . 41 Coffee, .... . 83 Pickcd-up codfish, . 44 Black tea, . . 91 Oatmeal mush, . 44 Green tea, . . 92 Baked potatoes, . 44 Toast . 93 To boil milk. 47 Green pease, . . 95 Fried chicken, . 50 Asparagus, . . 96 Fried fish, . . 51 String beans, . 96 Graham gems, . 52 Lima beans, . . 96 Fine flour gems, . 52 Stewed beans. . 97 Graham cakes, . 52 Baked beans. . 97 Hasty pudding, . 54 Boston baked beans, . . 97 Cracked wheat, . 54 Stewed corn, . 99 Hominy grits, 55 Corn oysters. 99 Stewed chicken, . 56 Boiled potatoes, . 100 Stewed chicken with mush- Mashed potatoes, . . 101 rooms. 57 Fried potatoes. 102 Stewed beef, . 57 Stewed potatoes, . 102 Stewed veal, . ,57 Browned potatoes. 102 Bread cakes. 70 Soup, .... 104 Rice cakes, . . . . 71 Broth, .... 107 Waffles, 71 Roast lambj . . . . 107 Waffles, No. 2, . . . 72