2 rounded teaspoonfuls of baking-powder.
% cup of currants.
1 teaspoonful of vanilla✪ Currant Cakes.
Wash the currants and rub them dry in a towel. Put
the flour in a bowl; take out a large tablespoonful and
mix with the currants, and then mix the baking-powder
with the rest of it. Bub the butter to a cream, add the
sugar, then the milk, then the egg, beaten without sepa-
rating, then the flour mixed with the baking-powder, then
the flavoring, and, last, the currants. Grease some small
tins, fill them half full, and bake in an oven not too hot.
**You must always mix some flour with
raisins or currants to keep them from sinking
to the bottom of the cake ; but do not add any to
SUNDAY NIGHT SUPPER 81
the mle — just take a little out from what you
are going to use in the cake. Now, Jack, please
get me two cans of salmon from the pantry and
open them; and we will need butter and milk
from the refrigerator, too. It *8 fine to have a
Brownie rolled Uie trackers
' handy man * around to help us cook ! Now, Mil-
dred, double this rule, because there will be so
many at supper."
SCALLOPED SALMON
1 good-sized can of Balmon, or one pint of any
eooked fish.
1 cnp of white sfluce.
1 cnp of cracker crumbs✪ Scalloped Salmon.
82 THE FUN OF COOKING
Batter a baking dish^ put in a layer of fish, then one of
crumbs; sprinkle with a little salt and pepper, and dot the
crumbs with butter; then put on a layer of white sauce.
Repeat till the dish is full, with the crumbs on top; dot
with butter and brown well in the oven; it will take about
twenty minutes.
Brownie rolled the crackers for this, while
Mildred made the white sauce by the rule she
said was so easy it was exactly like learning a
bo.
*^That is so queer,'* laughed her mother, ** be-
cause cooks call it just that — ^the a b c of cook-
ing 1 It is the rule you use more often than any
other.
WHITE SAUCE
1 rounded tablespoonful of butter.
1 rounded tablespoonful of flour.
1 cup of milk.
% teaspoonful of salt.
2 shakes of pepper✪ White Sauce.
Melt the butter; when it bubbles, put in the flour, stir-
ring it well; when this is smooth, slowly add the milk, salt,
and pepper; stir and cook till very smooth; you can make
it like thin cream by cooking only one minute, or like thick
cream hy cooking it two minutes.
** Sometimes you want it thicker than others,'*
said her mother, **so I just put that in to ex-
plain. To-day make it like thin cream. Now,
Mildred, you can put it all together while Jack
SUNDAY NIGHT SUPPER 83
brings in the cold boiled potatoes and Brownie
cuts them up. ' *
CREAMED POTATOES
Cut eight large boiled potatoes into bits the size of the
end of your thumb.✪ Creamed Potatoes Put them in a saucepan and cover
them with milk; stand them on the back of the stove where
they will cook slowly; watch them so they will not bum.
In another saucepan make white sauce as before. When
the potatoes have drunk up all the milk and are rather dry,
drop them in the sauce; do not stir them; sprinkle with
pepper.
**Now for the muflSns, for it is after five
o ^clock. Brownie, you find the muffin pans and
make them very hot. Do you know how to
grease them!'*
*'Yes, indeed!'* said Brownie, proudly.
**This is the way.*' She got a clean bit of
paper, warmed the pans, and dropped a bit of
butter in each, and then with the paper rubbed
it all around.
MUFFINS
2 cups of flour.
1 cup of milk.
1 rounded tablespoonful of butter.
2 eggSy beaten separately.
1 teaspoonf ul of baking-powder.
% teaspoonful of salt.
1 teaspoonful of sugar✪ Muffins.
84 THE FUN OF COOKINa
Beat the egg yolks first; then add the milk; melt the
butter and put that in, then the flour, well mixed with the
baking-powder, then the salt and sugar. Last, add the stiff
whites of the eggs. Fill the pans half f ulL
Page 19 · 5 recipe records on this page
Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
2 rounded teaspoonfuls of baking-powder. % cup of currants. 1 teaspoonful of vanilla.
Wash the currants and rub them dry in a towel. Put the flour in a bowl; take out a large tablespoonful and mix with the currants, and then mix the baking-powder with the rest of it. Bub the butter to a cream, add the sugar, then the milk, then the egg, beaten without separating, then the flour mixed with the baking-powder, then the flavoring, and, last, the currants. Grease some small tins, fill them half full, and bake in an oven not too hot.
**You must always mix some flour with raisins or currants to keep them from sinking to the bottom of the cake ; but do not add any to
the mle — just take a little out from what you are going to use in the cake. Now, Jack, please get me two cans of salmon from the pantry and open them; and we will need butter and milk from the refrigerator, too. It *8 fine to have a
Brownie rolled Uie trackers
' handy man * around to help us cook ! Now, Mildred, double this rule, because there will be so many at supper."
SCALLOPED SALMON 1 good-sized can of salmon, or one pint of any cooked fish. 1 cup of white sauce. 1 cup of cracker crumbs.
Batter a baking dish^ put in a layer of fish, then one of crumbs; sprinkle with a little salt and pepper, and dot the crumbs with butter; then put on a layer of white sauce. Repeat till the dish is full, with the crumbs on top; dot with butter and brown well in the oven; it will take about twenty minutes.
Brownie rolled the crackers for this, while Mildred made the white sauce by the rule she said was so easy it was exactly like learning a b c.
*^That is so queer,'* laughed her mother, ** because cooks call it just that — ^the a b c of cooking 1 It is the rule you use more often than any other.
WHITE SAUCE
1 rounded tablespoonful of butter. 1 rounded tablespoonful of flour.
1 cup of milk.
% teaspoonful of salt.
2 shakes of pepper.
Melt the butter; when it bubbles, put in the flour, stirring it well; when this is smooth, slowly add the milk, salt, and pepper; stir and cook till very smooth; you can make it like thin cream by cooking only one minute, or like thick cream hy cooking it two minutes.
** Sometimes you want it thicker than others,'* said her mother, **so I just put that in to explain. To-day make it like thin cream. Now, Mildred, you can put it all together while Jack
brings in the cold boiled potatoes and Brownie cuts them up. ' *
CREAMED POTATOES
Cut eight large boiled potatoes into bits the size of the end of your thumb. Put them in a saucepan and cover them with milk; stand them on the back of the stove where they will cook slowly; watch them so they will not bum. In another saucepan make white sauce as before. When the potatoes have drunk up all the milk and are rather dry, drop them in the sauce; do not stir them; sprinkle with pepper.
**Now for the muflSns, for it is after five o ^clock. Brownie, you find the muffin pans and make them very hot. Do you know how to grease them!'*
*'Yes, indeed!'* said Brownie, proudly. **This is the way.*' She got a clean bit of paper, warmed the pans, and dropped a bit of butter in each, and then with the paper rubbed it all around.
MUFFINS
2 cups of flour. 1 cup of milk.
1 rounded tablespoonful of butter.
2 eggSy beaten separately.
1 teaspoonf ul of baking-powder. % teaspoonful of salt. 1 teaspoonful of sugar.
Beat the egg yolks first; then add the milk; melt the butter and put that in, then the flour, well mixed with the baking-powder, then the salt and sugar. Last, add the stiff whites of the eggs. Fill the pans half f ulL
Records on this page
Currant CakesScalloped SalmonWhite SauceCreamed PotatoesMuffins