All else being ready, the flour was now sifted in, Grace
stirring vigorously all the while. When the whole was
smoothly mixed, the little tins were filled rather less than
half full, and all set into the large dripping-pan to bake.
" Anything so delicate as this might be injured by not
AUNT JANE'S COOKING CLASS.
being taken out the moment it was done," said Aunt
Jane, " so the best way is to do it all at once; besides
which, it saves trouble."
In the meantime, Amy had prepared her custard, ex-
cept the flavoring. " What kind shall I put in, mamma?"
said she.
" Suppose we try some bitter almond to-day," answered
her mother. " Nothing can be more delicious to those
who like it, and I see your Aunt Nelly does, or she
wouldn't have this great bottle of it in the pantry. One
teaspoonful will do if it is as strong as it ought to be, and
if we find it not enough, we can add more next time.
It is always better to put too little of any flavoring or
spice than too much."
Another dripping-pan was brought and half filled with
boiling water, which was ready in the teakettle, that the
China cups might not be burnt. These were then filled
to within a quarter of an inch of the top, set into the pan
of hot water, and the whole placed in the oven.
" Your recipe doesn't say how long we must bake these
things," said Grace.
" There is very little use in giving any exact direction
about that," answered her aunt. " Stoves vary so much
14: SIX LITTLE OOOK8.
that half an hour in one means the same as three quar-
ters in another. I think this one will bake the cake in
half an hour, and the custard in somewhat less, but we
must watch them. There is no absolute rule but experi-
ence."
Aunt Jane was right, and everything was done to a
turn, just as she predicted. When the cakes were taken
out they were placed on the sieve for a short time to cool.
A little nutmeg — very little — was grated over the top of
each custard, and all were set away in the dark pantry,
out of the reach of flies and dust. About three-quarters
of an hour before tea-time, Mrs. King showed Mabel, as
she had promised, how to make the popovers.
" I think we shall have to double this recipe," said she,
" for it makes only twelve, and as we are eight at our
table, with the boys, and shall want to leave some for
Rhoda and the rest, we'll take two eggs, and so on."
Then Aunt Jane told Mabel that the great point was
to have her mixture perfectly smooth and without lumps,
which would be done only by adding the milk very slowly
to the flour, stirring constantly. The eggs, beaten to-
gether without separating yolks and whites, went in last
of all. Then half of the little straight- sided tins, buttered
AUNT JANE'S COOKING CLASS. 15
first, of course, and wanned, were filled less than half fall,
and pop they went into the oven. " They ought to bake
in fifteen minutes," said Aunt Jane.
Six little cooks
1910Page 3
Presented as published in 1910. 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
All else being ready, the flour was now sifted in, Grace stirring vigorously all the while. When the whole was smoothly mixed, the little tins were filled rather less than half full, and all set into the large dripping-pan to bake.
" Anything so delicate as this might be injured by not
being taken out the moment it was done," said Aunt Jane, " so the best way is to do it all at once; besides which, it saves trouble."
In the meantime, Amy had prepared her custard, except the flavoring. " What kind shall I put in, mamma?" said she.
" Suppose we try some bitter almond to-day," answered her mother. " Nothing can be more delicious to those who like it, and I see your Aunt Nelly does, or she wouldn't have this great bottle of it in the pantry. One teaspoonful will do if it is as strong as it ought to be, and if we find it not enough, we can add more next time. It is always better to put too little of any flavoring or spice than too much."
Another dripping-pan was brought and half filled with boiling water, which was ready in the teakettle, that the China cups might not be burnt. These were then filled to within a quarter of an inch of the top, set into the pan of hot water, and the whole placed in the oven.
" Your recipe doesn't say how long we must bake these things," said Grace.
" There is very little use in giving any exact direction about that," answered her aunt. " Stoves vary so much
that half an hour in one means the same as three quarters in another. I think this one will bake the cake in half an hour, and the custard in somewhat less, but we must watch them. There is no absolute rule but experi-
ence."
Aunt Jane was right, and everything was done to a turn, just as she predicted. When the cakes were taken out they were placed on the sieve for a short time to cool. A little nutmeg — very little — was grated over the top of each custard, and all were set away in the dark pantry, out of the reach of flies and dust. About three-quarters of an hour before tea-time, Mrs. King showed Mabel, as she had promised, how to make the popovers.
" I think we shall have to double this recipe," said she, " for it makes only twelve, and as we are eight at our table, with the boys, and shall want to leave some for Rhoda and the rest, we'll take two eggs, and so on."
Then Aunt Jane told Mabel that the great point was to have her mixture perfectly smooth and without lumps, which would be done only by adding the milk very slowly to the flour, stirring constantly. The eggs, beaten together without separating yolks and whites, went in last of all. Then half of the little straight- sided tins, buttered
first, of course, and warmed, were filled less than half fall, and pop they went into the oven. " They ought to bake in fifteen minutes," said Aunt Jane.