surface uneven, they would have shrunken so much as to
have made the top fall in; then they would have taken
so much longer to cook than the paste, that it would have
become quite brown by the time they were done. ( By the
way, I'll tell you how to make a beautiful apple-pie when
we get through with this.) Now you will see that when
the pie is cold there will be a smooth jellied surface, and
you musn't forget to have some powdered sugar ready to
sift over it the instant it comes out of the oven."
" Now tell me about the apple-pie, please."
No. 167— APPLE PIE.
Pare, core and slice very fine, ripe, tart apples; place a
layer in the bottom of a pie-dish, then a layer of sugar,
over which sprinkle the smallest pinch of ground cloves;
repeat this process until the dish is full, pour in a table-
spoonful of water, cover with puff-paste✪ Apple Pie not rolled out
very thin, and bake. This is far more healthful than
pies baked with an under-crust, though the same recipe
will answer for that kind also.
The next morning Hose came in saying that her mamma
would like to have her wait on the table with the other
girls, if agreeable to Aunt Nelly, and offering her service*
AUNT JANE'S COOKING GLASS. 193
as cook. At the same time Mabel was invited to spend
the morning with Jessie, with the promise that she should
come home when the little waiters ate their lunch.
She would rather have stayed and helped at home, but
having a strong suspicion that she would be somewhat
in the way, she went off very pleasantly, and the cooking
party set to work in good earnest.
" Now for our new recipe," said Aunt Jane.
No. 169 — STEWED SWEETBREADS.
Lay the sweetbreads in milkwarm water for an hour,
having first carefully trimmed off all bits of skin and
fat. Then throw into boiling water and boil hard ten
minutes, after which cool them off in ice- water until they
become white and firm. Then stew until tender in a
very little water, add for each one a heaping teaspoonful
of butter, a little chopped parsley with pepper and salt,
and a little cream, together with the yolk of a hard boiled
egg rubbed to a powder. Let them simmer in this gravy
for five minutes ; then send to table in a covered dish.
" The sweetbreads will require three-quarters of an
hour to stew," said Aunt Jane, " so we will begin on them
194 SIX LITTLE COOKS.
about eleven o'clock, as our lunch is to be at one. They
are something you can't hurry. Next corne our two
ways of cooking potatoes."
No. 170 — POTATO CROQUETTES.
To every cupful of mashed potato allow a tablespoon-
ful of melted butter, and beat to a cream, seasoning
with pepper and salt. Beat up two or three eggs, accord-
ing to the quantity used, and add this to the potato, with
some minced parsley. Roll into oval balls, dip first in
beaten egg, then in bread crumbs, and fry in hot lard.
No. 171 — POTATO RIBBON.
Choose the largest and soundest potatoes yon can get
for this dish; pare them and lay in ice- water for an hour.
Then pare off a small continuous strip, round and round,
with a small, sharp knife, or an instrument which comes
the purpose. Handle with care and fry a few at a time,
in deep lard; then arrange neatly upon a hot flat dish.
" Oh, what a funny-looking thing that must be! " cried
Rose. " Can we do it to-day ? " ✪ Stewed Sweetbreads
Six little cooks
1910Page 65 · 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
surface uneven, they would have shrunken so much as to have made the top fall in; then they would have taken so much longer to cook than the paste, that it would have become quite brown by the time they were done. ( By the way, I'll tell you how to make a beautiful apple-pie when we get through with this.) Now you will see that when the pie is cold there will be a smooth jellied surface, and you mustn't forget to have some powdered sugar ready to sift over it the instant it comes out of the oven." " Now tell me about the apple-pie, please."
No. 167— APPLE PIE.
Pare, core and slice very fine, ripe, tart apples; place a layer in the bottom of a pie-dish, then a layer of sugar, over which sprinkle the smallest pinch of ground cloves; repeat this process until the dish is full, pour in a tablespoonful of water, cover with puff-paste not rolled out very thin, and bake. This is far more healthful than pies baked with an under-crust, though the same recipe will answer for that kind also.
The next morning Hose came in saying that her mamma would like to have her wait on the table with the other girls, if agreeable to Aunt Nelly, and offering her service
as cook. At the same time Mabel was invited to spend the morning with Jessie, with the promise that she should come home when the little waiters ate their lunch.
She would rather have stayed and helped at home, but having a strong suspicion that she would be somewhat in the way, she went off very pleasantly, and the cooking party set to work in good earnest.
" Now for our new recipe," said Aunt Jane.
No. 169 — STEWED SWEETBREADS.
Lay the sweetbreads in milkwarm water for an hour, having first carefully trimmed off all bits of skin and fat. Then throw into boiling water and boil hard ten minutes, after which cool them off in ice- water until they become white and firm. Then stew until tender in a very little water, add for each one a heaping teaspoonful of butter, a little chopped parsley with pepper and salt, and a little cream, together with the yolk of a hard boiled egg rubbed to a powder. Let them simmer in this gravy for five minutes ; then send to table in a covered dish.
" The sweetbreads will require three-quarters of an hour to stew," said Aunt Jane, " so we will begin on them
about eleven o'clock, as our lunch is to be at one. They are something you can't hurry. Next come our two ways of cooking potatoes."
No. 170 — POTATO CROQUETTES.
To every cupful of mashed potato allow a tablespoonful of melted butter, and beat to a cream, seasoning with pepper and salt. Beat up two or three eggs, according to the quantity used, and add this to the potato, with some minced parsley. Roll into oval balls, dip first in beaten egg, then in bread crumbs, and fry in hot lard.
No. 171 — POTATO RIBBON.
Choose the largest and soundest potatoes yon can get for this dish; pare them and lay in ice- water for an hour. Then pare off a small continuous strip, round and round, with a small, sharp knife, or an instrument which comes the purpose. Handle with care and fry a few at a time, in deep lard; then arrange neatly upon a hot flat dish.
" Oh, what a funny-looking thing that must be! " cried Rose. " Can we do it to-day ? "
Records on this page
Apple PieStewed SweetbreadsPotato Croquettes