1 cup butter. 1 cup sugar. 1 cup molasses. 1 cup milk. 1 cup currants. 1 cup raisins. 148 A LITTLE COOK BOOK 1 egg. 1 teaspoonful soda. 2 teaspoonfuls mixed spices. 3 cups flour✪ Easy Fruit-cake. Wash and dry the currants. Buy the seeded raisins and wash these, too, and then chop them. Cream the butter and sugar, add the egg beaten well without separating, then the molasses with the soda stirred in it, then the milk, then the cinnamon and cloves. Measure the flour, and then take out a half -cup of it, and stir in the raisins and currants, to keep them from going to the bottom of the cake when it is baked. Stir these in, add the rest of the flour, and beat well. Bake in two buttered bread-pans. Plain Frosting Put the white of one egg into a bowl with a half-teaspoonful of water, and beat till light. Then stir in a cup of sifted powdered sugar✪ Plain Frosting, and put on the cake while that is still warm, and smooth it over with a wet knife. Chocolate Frosting Melt one square of Baker's chocolate in a saucer over the teakettle, and put in two table- FOR A LITTLE GIRL 149 spoonfuls of milk and stir till smooth. Add two tablespoonfuls of sugar and a small half-tea- spoonful of butt✪ Chocolate Frostinger, and stir again. Take it off the stove and put it on the cake while both are warm. Caramel Frosting % cup of milk. 2 cups brown sugar. Butter the size of an egg. 1 teaspoonful of vanilla✪ Caramel Frosting. Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it carefully to see that it does not burn ; take it off and put in the vanilla, and spread while warm on a warm cake. Doughnuts Margaret's mother did not approve of putting this rule in her cook-book, because she did not want Margaret ever to eat rich things ; but her grandmother said it really must go in, for once in awhile very nice doughnuts would not hurt anybody. 1% cups of sugar. y2 cup of butter. 150 A LITTLE COOK BOOK 1% cups of milk. 2 teaspoonfuls baking-powder. Pinch of salt✪ Doughnuts. Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cooky cutter with a hole in the centre. Heat two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly. Then drop in three doughnuts, — not more, or you will chill the fat, — and when you take them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no suet in the house. Oatmeal Macaroons These little cakes are so like real macaroons that no one who had not seen the recipe would guess how they were made. 9,^/2 CUPS rolled oats. 2% teaspoonfuls baking-powder. % teaspoonful salt. 3 even tablespoonfuls butter. 1 cup sugar. FOR A LITTLE GIRL 151 3 eggs, beaten separately. 1 teaspoonful vanilla✪ Oatmeal Macaroons. Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal, salt, and baking-powder, then the vanilla, and last the whites of the eggs. Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. Bake in a very slow oven till brown, and take from the pan while hot. Peanut Wafers 1 cup of sugar. 1/2 CUP OI* butter. % cup of milk. % teaspoonful soda. 2 cups of flour. 1 cup chopped peanuts✪ Peanut Wafers.

AI-modernized reading of the original text

1 cup butter. 1 cup sugar. 1 cup molasses. 1 cup milk. 1 cup currants. 1 cup raisins. 1 egg. 1 teaspoonful soda. 2 teaspoonfuls mixed spices. 3 cups flour. Wash and dry the currants. Buy the seeded raisins and wash these, too, and then chop them. Cream the butter and sugar, add the egg beaten well without separating, then the molasses with the soda stirred in it, then the milk, then the cinnamon and cloves. Measure the flour, and then take out a half -cup of it, and stir in the raisins and currants, to keep them from going to the bottom of the cake when it is baked. Stir these in, add the rest of the flour, and beat well. Bake in two buttered bread-pans. Plain Frosting Put the white of one egg into a bowl with a half-teaspoonful of water, and beat till light. Then stir in a cup of sifted powdered sugar, and put on the cake while that is still warm, and smooth it over with a wet knife. Chocolate Frosting Melt one square of Baker's chocolate in a saucer over the teakettle, and put in two table- spoonfuls of milk and stir till smooth. Add two tablespoonfuls of sugar and a small half-teaspoonful of butter, and stir again. Take it off the stove and put it on the cake while both are warm. Caramel Frosting % cup of milk. 2 cups brown sugar. Butter the size of an egg. 1 teaspoonful of vanilla. Mix the butter, sugar, and milk, and cook till it is smooth and thick, stirring all the time and watching it carefully to see that it does not burn ; take it off and put in the vanilla, and spread while warm on a warm cake. Doughnuts Margaret's mother did not approve of putting this rule in her cook-book, because she did not want Margaret ever to eat rich things ; but her grandmother said it really must go in, for once in awhile very nice doughnuts would not hurt anybody. 1% cups of sugar. y2 cup of butter. 1% cups of milk. 2 teaspoonfuls baking-powder. Pinch of salt. Put in flour enough to make a very soft dough, just as soft as you can handle it. Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cooky cutter with a hole in the centre. Heat two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly. Then drop in three doughnuts, — not more, or you will chill the fat, — and when you take them out dry on brown paper. It is much better to use part suet than all lard, yet that will do if you have no suet in the house. Oatmeal Macaroons These little cakes are so like real macaroons that no one who had not seen the recipe would guess how they were made. 9,^/2 CUPS rolled oats. 2% teaspoonfuls baking-powder. % teaspoonful salt. 3 even tablespoonfuls butter. 1 cup sugar. 3 eggs, beaten separately. 1 teaspoonful vanilla. Cream the butter, add the sugar and well beaten egg-yolks, then the oatmeal, salt, and baking-powder, then the vanilla, and last the whites of the eggs. Drop in small bits, no larger than the end of your finger, on a shallow pan, three inches apart. Bake in a very slow oven till brown, and take from the pan while hot. Peanut Wafers 1 cup of sugar. 1/2 CUP OI* butter. % cup of milk. % teaspoonful soda. 2 cups of flour. 1 cup chopped peanuts.

Records on this page

Easy Fruit-cakePlain FrostingChocolate FrostingCaramel FrostingDoughnutsOatmeal MacaroonsPeanut Wafers

A Little Cook-Book for a Little Girl