"What do yon say to the day after to-morrow?" asked Mrs. Yernon. " That will give us time to get ready with- out crowding, and it won't carry the children's excite- ment about it over into another week." "That will suit me as well as any time," replied Mrs King, " and I want to collect all my * cooking-class ' this afternoon to give them some additional recipes that they can try by themselves in the winter, and see how much they remember of what I have told them. I think they are pretty well grounded in the art." Accordingly the class was called together for a general examination and review. They thought it great fun, and ranged themselves in a straight line just as they did at school in spelling-class, so that they could " go up and down " when anybody missed. Then Aunt Jane began her catechism, passing on the questions to the next in order if they were not answered promptly. " What is the first thing you must provide yourselves with when you are going to cook? ' " Clean hands and nails and tidy hair." "Next 3* AUNT JANE'S COOKING CLASS. 219 u Clean aprons." " What must you have in the kitchen?'' " A good fire and plenty of hot water." " What is the rule about dishes and other utensils? ' " To use just as few as we possibly can, and manage so as to take the same one for several things when it won't spoil the taste of what we're making." " What ought you to do with flour? K " Sift it, always." " What must you do in breaking eggs?'5 " Break each one into a separate saucer before you put it with the rest." "And if you accidentally get one in that isn't fresh?' " Throw away the whole dishful! ' " How about separating the yolks and whites?' " Break them separate for all kinds of delicate cake, or for anything that is to be very light But the recipes generally give you directions." "Is there anything where it is best not to separate them ? " "Baked custards, and gingerbread, and such things." " Rather indefinite, but no matter. When must you use ' cooking butter ' ? ': 220 BIX LITTLE 000KB. " Never I" "And skim-milk?" " Never when you can get any other." " In making cake, what do you do first? * u Rub the butter to a cream, and then put the sugar with it, and then the yolks of the eggs (after you have beaten them.) " " How do you generally put in white of egg?>: " Alternately with the flour, unless you have different directions." "And soda?" " The last thing, except flour, and then you must bake anything immediately and not let it stand." " How do you prepare the soda?r " Dissolve it in something — warm water, or sometimes, vinegar." " And cream tartar or baking-powder? ' " Sift it with the flour." "What kind of things need salt?" " Almost everything except jelly or preserves." " When you pour milk out of a pitcher or bowl where it has been standing, what must you do?J " Be careful you do not pour out any dregs or black specks that may be at the bottom." AUNT JANE'S COOKING CLASS. 22 J " When you are going to use gelatine or tapioca, what then?" "Think of it a long time beforehand, and pnt it to soak." "How do you strain jelly? ' " Pour it into a bag and then don't touch it till it has all run through." " Suppose it won't run through?" " Then you set it, very carefully, in a hotter place." " How do you make pastry? '

AI-modernized reading of the original text

"What do you say to the day after to-morrow?" asked Mrs. Yernon. " That will give us time to get ready without crowding, and it won't carry the children's excitement about it over into another week." "That will suit me as well as any time," replied Mrs King, " and I want to collect all my * cooking-class ' this afternoon to give them some additional recipes that they can try by themselves in the winter, and see how much they remember of what I have told them. I think they are pretty well grounded in the art." Accordingly the class was called together for a general examination and review. They thought it great fun, and ranged themselves in a straight line just as they did at school in spelling-class, so that they could " go up and down " when anybody missed. Then Aunt Jane began her catechism, passing on the questions to the next in order if they were not answered promptly. " What is the first thing you must provide yourselves with when you are going to cook? ' " Clean hands and nails and tidy hair." "Next 3* u Clean aprons." " What must you have in the kitchen?'' " A good fire and plenty of hot water." " What is the rule about dishes and other utensils? ' " To use just as few as we possibly can, and manage so as to take the same one for several things when it won't spoil the taste of what we're making." " What ought you to do with flour? K " Sift it, always." " What must you do in breaking eggs?'5 " Break each one into a separate saucer before you put it with the rest." "And if you accidentally get one in that isn't fresh?' " Throw away the whole dishful! ' " How about separating the yolks and whites?' " Break them separate for all kinds of delicate cake, or for anything that is to be very light But the recipes generally give you directions." "Is there anything where it is best not to separate them ? " "Baked custards, and gingerbread, and such things." " Rather indefinite, but no matter. When must you use ' cooking butter ' ? ': 220 BIX LITTLE 000KB. " Never I" "And skim-milk?" " Never when you can get any other." " In making cake, what do you do first? * u Rub the butter to a cream, and then put the sugar with it, and then the yolks of the eggs (after you have beaten them.) " " How do you generally put in white of egg?>: " Alternately with the flour, unless you have different directions." "And soda?" " The last thing, except flour, and then you must bake anything immediately and not let it stand." " How do you prepare the soda?r " Dissolve it in something — warm water, or sometimes, vinegar." " And cream tartar or baking-powder? ' " Sift it with the flour." "What kind of things need salt?" " Almost everything except jelly or preserves." " When you pour milk out of a pitcher or bowl where it has been standing, what must you do?J " Be careful you do not pour out any dregs or black specks that may be at the bottom." " When you are going to use gelatine or tapioca, what then?" "Think of it a long time beforehand, and pnt it to soak." "How do you strain jelly? ' " Pour it into a bag and then don't touch it till it has all run through." " Suppose it won't run through?" " Then you set it, very carefully, in a hotter place." " How do you make pastry? '

Six little cooks