" Of course it is understood that you know how to put
it together, and also that you will add about half a tea-
spoonful of salt✪ Cup Pie-Crust on account of the lard, and make it up
with ice-water. Don't forget, too, after the under crust
is on and the fruit in, to wet the margin of paste that will
be touched by the upper crust, so as to make it keep
together, and as we don't want very rich paste, make your
AUNT JANE'S COOKING GLASS. 117
cups of flour rather large, and those of butter and lard
rather small."
Grace went off in high glee, and Mrs. King turned to
Jessie.
" Here is a good little girl who can chop the ham for the
sandwiches if Ellen will cut some slices for her. Of
course we can't make them before to-morrow morning,
but the ham can be chopped and shut up tight in a cold
place, and it will be quite as good. The bread that is just
going in to bake will be exactly right to cut up by that
time."
u I never heard before of chopping ham that was to go
in sandwiches," observed Ellen; " I always saw the slices
just put in whole."
" And did you ever see any one try to bite through a
good thick piece of ham and two slices of bread, Ellen ?"
said Mrs. King. u I have, and dreadful work they made
of it. Some people are so particular that they grate the
ham, but I think it is just as good chopped up into rather
small pieces ; not too fine, Jessie, but about a quarter of
a mouthful."
When Mabel and Amy had finished stoning the raisins,
Mrs. King set one of them to making the salad dressing,
118 8IX LITTLE COOKS.
and the other to measuring the ingredients for the ginger-
bread, using the dishes which Edith had for the cake, so
as to save the trouble of washing.
"And when the cake is finished and set to rise in the
baking-tins," said Aunt Jane, " you can mix your ginger-
bread up in that same pan she has it in now."
This was the recipe for the salad dressing:
. 106 — SIMPLE SALAD DBESSENG.
One teaspoonful salt, small half teaspoon pepper, the
same of dry mustard, two tabiespoonfuls finely chopped
parsley, a taste of grated onion, one gill of vinegar and
the same of oil. Cut up cold potatoes✪ Simple Salad Dressing, boiled not too
long, but firm and solid, into small mouthfiils, pour the
dressing over them and let them stand in it half an hour
before serving.
" Ellen must save out some of the potatoes she cooks
for dinner," said Mrs. King, " and not boil them quite as
long as the others."
" But we have new potatoes, ma'am," said Ellen.
" Oh, those will be delicious! Save the very smallest
for us — all the little buttons you can pick out. Those
that are too large for mouthfuls can be cut into two or
three pieces."
AUNT JANE'S COOKING GLASS. 119
When Rose had finished the veal loaf and packed it in
the pan, ready to go into the oven when Ellen's bread
should come out, she set about trying a new recipe.
No. 107 — GRANDMA'S SHORT-CAKE.
One pound sifted flour, dried in the oven for a few min-
utes, but not browned, a quarter of a pound butter, a
heaping tablespoonful lard, a salt-spoonful salt, a pinch
of soda dissolved in just enough vinegar to cover it✪ Grandma's Short-Cake
and well worked in. Put together with ice- water, and
roll out half an inch thick. Cut into squares, prick with
a fork and bake light brown.
Six little cooks
1910Page 39 · 3 recipe records on this page
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
" Of course it is understood that you know how to put it together, and also that you will add about half a teaspoonful of salt on account of the lard, and make it up with ice-water. Don't forget, too, after the under crust is on and the fruit in, to wet the margin of paste that will be touched by the upper crust, so as to make it keep together, and as we don't want very rich paste, make your
cups of flour rather large, and those of butter and lard rather small."
Grace went off in high glee, and Mrs. King turned to Jessie.
" Here is a good little girl who can chop the ham for the sandwiches if Ellen will cut some slices for her. Of course we can't make them before to-morrow morning, but the ham can be chopped and shut up tight in a cold place, and it will be quite as good. The bread that is just going in to bake will be exactly right to cut up by that time."
u I never heard before of chopping ham that was to go in sandwiches," observed Ellen; " I always saw the slices just put in whole."
" And did you ever see any one try to bite through a good thick piece of ham and two slices of bread, Ellen ?" said Mrs. King. u I have, and dreadful work they made of it. Some people are so particular that they grate the ham, but I think it is just as good chopped up into rather small pieces ; not too fine, Jessie, but about a quarter of a mouthful."
When Mabel and Amy had finished stoning the raisins, Mrs. King set one of them to making the salad dressing,
and the other to measuring the ingredients for the gingerbread, using the dishes which Edith had for the cake, so as to save the trouble of washing.
"And when the cake is finished and set to rise in the baking-tins," said Aunt Jane, " you can mix your gingerbread up in that same pan she has it in now."
This was the recipe for the salad dressing:
No. 106—SIMPLE SALAD DRESSING.
One teaspoonful salt, small half teaspoon pepper, the same of dry mustard, two tabiespoonfuls finely chopped parsley, a taste of grated onion, one gill of vinegar and the same of oil. Cut up cold potatoes, boiled not too long, but firm and solid, into small mouthfuls, pour the dressing over them and let them stand in it half an hour before serving.
" Ellen must save out some of the potatoes she cooks for dinner," said Mrs. King, " and not boil them quite as long as the others."
" But we have new potatoes, ma'am," said Ellen.
" Oh, those will be delicious! Save the very smallest for us — all the little buttons you can pick out. Those that are too large for mouthfuls can be cut into two or three pieces."
When Rose had finished the veal loaf and packed it in the pan, ready to go into the oven when Ellen's bread should come out, she set about trying a new recipe.
No. 107—GRANDMA'S SHORT-CAKE.
One pound sifted flour, dried in the oven for a few minutes, but not browned, a quarter of a pound butter, a heaping tablespoonful lard, a salt-spoonful salt, a pinch of soda dissolved in just enough vinegar to cover it and well worked in. Put together with ice- water, and roll out half an inch thick. Cut into squares, prick with a fork and bake light brown.
Records on this page
Cup Pie-CrustSimple Salad DressingGrandma's Short-Cake