" A chocolate meringue makes a good variety, and we
might have coffee instead of chocolate, so as not to have
too much of the same thing, and some light cake, not very
rich. Rolls are the best thing in the way of bread, but
as they are out of our line, we will make some biscuit
instead. And you must not forget that the children
have the promise of setting the table, so we must do what
we can to-day to give them more time."
" Arrange everything just as you please," said Mrs.
Vernon; "I'm only too thankful to have it off my hands."
Then Mrs. King brought her little army together and
explained the bill of fare to them. They found the pros-
pect of getting up such a handsome lunch very exciting,
and wanted to begin at once.
190 SIX LITTLE COOKS.
u "We must ask Rhoda to have plenty of mashed potato
ready for the croquettes," said Mrs. King, "and, I think,
the peach pie and some jelly cake might be made to-day;
I don't see what more we can do. Grace, you succeed
very well with pastry; you may go directly into the cellar
and make your handsomest puff -paste, and we'll prepare
the fruit for you in the mean time."
Mabel then began to peel the peaches, while Mrs. King
showed Amy how to make a new kind of cake for jelly.
No. 166 — MABTHA'S CAKE.
Three eggs, one cup of sugar, one of flour, a piece of
butter the size of an egg, one teaspoonful cream tartar,
half a teaspoonful soda, dissolved in a tablespoonful milk✪ Martha's Cake.
"This is a very simple cake," said her mother, "and
we may think when we come to look at it to-morrow that
it is too plain for company; if so, we can make some of
Jenny's nice sponge cake, from our No. 6 receipt. Here
is another that you may write down."
No. 167 — PUFF CAKE.
Two cups sugar, two and a half of flour, half a cup of
butter, one of milk, three eggs, a teaspoonful cream tartar
and half a teaspoonfol soda.
AUNT JANE'S COOKING GLASS. 191
While Amy put the cake together, Mrs. King and
Mabel pared, stoned and cut up the peaches. Then Mabel
weighed them, and found that there were two pounds.
These her aunt told her to put over the fire in a sauce-
pan with one pound of white sugar and a cupful of water.
" We don't stew peaches for ordinary pies," said she,
" but as I want this one to look handsome as well as taste
nice, I am going to take extra pains with it."
When about half cooked the peaches were taken off the
fire and set away for awhile, and by the time Grace's
paste was ready to roll out, they were cool enough to use.
When a couple of pie-plates had been lined with paste,
the stewed peaches were poured into them until even
with the top; across this strips of paste were laid in dia-
mond-shaped lattice- work, each strip being twisted like a
strand of worsted cord before it was placed over the com-
pote; then a margin of paste just the size of that of the
pie-dish was laid on, the under surface being first wet
with cold water.
"Why did you stew these first, Aunt Jane?" asked
Grace.
" For several reasons. Unless the peaches had been
piled up high in the middle, which would have made the
13
192 SIX LITTLE COOKS.
Six little cooks
1910Page 64 · 2 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
" A chocolate meringue makes a good variety, and we might have coffee instead of chocolate, so as not to have too much of the same thing, and some light cake, not very rich. Rolls are the best thing in the way of bread, but as they are out of our line, we will make some biscuit instead. And you must not forget that the children have the promise of setting the table, so we must do what we can to-day to give them more time."
" Arrange everything just as you please," said Mrs. Vernon; "I'm only too thankful to have it off my hands."
Then Mrs. King brought her little army together and explained the bill of fare to them. They found the prospect of getting up such a handsome lunch very exciting, and wanted to begin at once.
u "We must ask Rhoda to have plenty of mashed potato ready for the croquettes," said Mrs. King, "and, I think, the peach pie and some jelly cake might be made to-day; I don't see what more we can do. Grace, you succeed very well with pastry; you may go directly into the cellar and make your handsomest puff -paste, and we'll prepare the fruit for you in the mean time."
Mabel then began to peel the peaches, while Mrs. King showed Amy how to make a new kind of cake for jelly.
No. 166 — MARTHA'S CAKE.
Three eggs, one cup of sugar, one of flour, a piece of butter the size of an egg, one teaspoonful cream tartar, half a teaspoonful soda, dissolved in a tablespoonful milk.
"This is a very simple cake," said her mother, "and we may think when we come to look at it to-morrow that it is too plain for company; if so, we can make some of Jenny's nice sponge cake, from our No. 6 receipt. Here is another that you may write down."
No. 167 — PUFF CAKE.
Two cups sugar, two and a half of flour, half a cup of butter, one of milk, three eggs, a teaspoonful cream tartar and half a teaspoonful soda.
While Amy put the cake together, Mrs. King and Mabel pared, stoned and cut up the peaches. Then Mabel weighed them, and found that there were two pounds. These her aunt told her to put over the fire in a saucepan with one pound of white sugar and a cupful of water. " We don't stew peaches for ordinary pies," said she, " but as I want this one to look handsome as well as taste nice, I am going to take extra pains with it."
When about half cooked the peaches were taken off the fire and set away for awhile, and by the time Grace's paste was ready to roll out, they were cool enough to use. When a couple of pie-plates had been lined with paste, the stewed peaches were poured into them until even with the top; across this strips of paste were laid in diamond-shaped lattice- work, each strip being twisted like a strand of worsted cord before it was placed over the compote; then a margin of paste just the size of that of the pie-dish was laid on, the under surface being first wet with cold water.
"Why did you stew these first, Aunt Jane?" asked Grace.
" For several reasons. Unless the peaches had been
piled up high in the middle, which would have made the
Records on this page
Martha's CakePuff Cake