" I'm afraid not. The potatoes are rather new yet for
this purpose, and we should only waste our time, but in
AUNT JANE'S COOKING GLASS. 195
the winter it would be qnite a curious experiment to see
how well you could do it. And in the mean time, per-
haps your mother will get a parer for you."
" Shan't we need something else beside peach pie for
dessert, Aunt Jane?" said Grace.
" I was thinking of a chocolate meringue," replied her
aunt,"such as you have a receipt for, No. 111. I think
you might set about that immediately, and then it will
have time to get cold. When it is done, you may make
up the potato croquettes, and get ready the egg and bread-
crumbs to fry them in. They won't suffer by standing
two or three hours. Amy, you may take this delicate
young cabbage that I found in market yesterday, and
slice it with the cutter into fine shreds; then make this
dressing for it."
No. 172 — COLDSLAW DRESSING.
Beat two eggs in a bowl that fits in the top of a tea-
kettle; add a gill of vinegar and water mixed, an ounce
of butter, an even teaspoonful of salt and one of sugar;
place the bowl over boiling water and when hot stir until
it is thicker than boiled custard; then strain, and leave it
until perfectly cold before pouring over the coldslaw.
196 SIX LITTLE OOOK8.
When the dish is served, sprinkle a little black pepper
over the top.
" Rose, you may make some baking-powder biscuit for
us, to be ready fully half an hour before lunch-— we don't
want them hot. And now I'm going to try an entirely
new receipt, one that I cut from a newspaper, telling how
to make such coffee as they have at the * Vienna Bakery.'
I don't know anything about it, but I think from its
looks it must be good, and it will be a novelty to our
friends, I am sure."
No. 173 — VIENNA BAKERY COFFEE.
Make coffee in the ordinary way; then to one pint of
cream✪ Stewed Sweetbreads heated over boiling water allow the white of an egg
beaten to a froth; add three tablespoonfuls of cold milk
to the egg and mix it well, then remove the cream, when
hot, from the fire, and add the egg, stirring briskly for a
few moments. Serve the coffee in the usual manner, ad-
ding this mixture instead of cold cream.
When all had been accomplished that the girls had
started on. they proceeded to set the lunch table, under
Aunt Jane's direction. She showed them how necessary
to symmetry it was to have every place, or " cover," as it
AUNT JANE'S COOKING GLASS. 197
is called, abroad, set exactly opposite another, and how
the double supply of knives, forks and spoons must be
made into a square around each napkin. A dish of fruit
stood in the center of the table, with a lovely arrange-
ment of flowers on each side of it, and some of the disl^
and various relishes were also set on, but the most im-
portant of the instructions related to the manner of serv-
ing.
Six little cooks
1910Page 66 · 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
" I'm afraid not. The potatoes are rather new yet for this purpose, and we should only waste our time, but in
the winter it would be quite a curious experiment to see how well you could do it. And in the mean time, perhaps your mother will get a parer for you."
" Shan't we need something else beside peach pie for dessert, Aunt Jane?" said Grace.
" I was thinking of a chocolate meringue," replied her aunt,"such as you have a receipt for, No. 111. I think you might set about that immediately, and then it will have time to get cold. When it is done, you may make up the potato croquettes, and get ready the egg and breadcrumbs to fry them in. They won't suffer by standing two or three hours. Amy, you may take this delicate young cabbage that I found in market yesterday, and slice it with the cutter into fine shreds; then make this dressing for it."
No. 172 — COLDSLAW DRESSING.
Beat two eggs in a bowl that fits in the top of a teakettle; add a gill of vinegar and water mixed, an ounce of butter, an even teaspoonful of salt and one of sugar; place the bowl over boiling water and when hot stir until it is thicker than boiled custard; then strain, and leave it until perfectly cold before pouring over the coldslaw.
When the dish is served, sprinkle a little black pepper over the top.
" Rose, you may make some baking-powder biscuit for us, to be ready fully half an hour before lunch-— we don't want them hot. And now I'm going to try an entirely new receipt, one that I cut from a newspaper, telling how to make such coffee as they have at the * Vienna Bakery.' I don't know anything about it, but I think from its looks it must be good, and it will be a novelty to our friends, I am sure."
No. 173 — VIENNA BAKERY COFFEE.
Make coffee in the ordinary way; then to one pint of cream heated over boiling water allow the white of an egg beaten to a froth; add three tablespoonfuls of cold milk to the egg and mix it well, then remove the cream, when hot, from the fire, and add the egg, stirring briskly for a few moments. Serve the coffee in the usual manner, adding this mixture instead of cold cream.
When all had been accomplished that the girls had started on. they proceeded to set the lunch table, under Aunt Jane's direction. She showed them how necessary to symmetry it was to have every place, or " cover," as it
is called, abroad, set exactly opposite another, and how the double supply of knives, forks and spoons must be made into a square around each napkin. A dish of fruit stood in the center of the table, with a lovely arrangement of flowers on each side of it, and some of the disl^ and various relishes were also set on, but the most important of the instructions related to the manner of serving.
Records on this page
Stewed SweetbreadsColeslaw DressingVienna Bakery Coffee