W H E N M O T H E R L E T S U S C O O K

A BOOK OF SIMPLE RECEIPTS FOR LITTLE FOLK WITH IMPORTAN T COOKIN G RULES IN RHY ME TOGETHER WITH HAN DY LISTS OF THE MATERIALS AN D U N SI S N EEDED FOR THE P EP TE L , R ARATION OF EACH DISH

B y CON STAN CE $ OH N SON

ILLUS TRATED

NEW Y ORK F AT ARD PA MO F , Y COM NY 1919 Co p yrig ht. 1908. by

N EW Y ORK

All rig i d$ reserved

Published. Sep tember. 1908 e rmted a 1909 R p , M y, Re rint ed ecember 1 909 p , D , ourth Printin N ove mber 1910 F g, , n n ar h 1 1 5 N i nth Pri ti g, M c , 9 Tenth Printin ebruar 1916 g, F y, le venth n E Pu ting. May, 1 917 1 9 1 9

e nig ma

TABLE OF CON TEN TS

RE CE IPTS

$ For chafing- dish or saucep an) BOILED EGGS BOILED RICE $ ELLY WARM -O$ ER CREAM SAUCE SCRAM BLED E GGS APPLE SAUCE STEWED FRUITS

CURLYLOCKS PUDDING SWEET OM ELET CEREAL CAKES PAN CAKES BAKED STEWED PEARS

BAK IN G RECEIPTS

BAKED P OTATOES BAKED APPLES N EST EGGS TAPIOCA PUDDING SCALLOPED FISH RICE PUDDING CUP CUSTARD CH ICKEN CUSTARD BROWN BETTY TABLE OF CON TENTS

MEAT LOAF BIRTH DAY CAK E ’ HILDA S JOHNNY CAK E BLUEBERRY MUFFINS ’ KATY S GINGERBREAD GINGERBREAD PUDDING TEA- PARTY BISCUIT SATURDAY COOKIES

USEFUL ODDS AN D ENDS

SCHOOL SAN DWICHES FAIRY SALAD LEM ONADE COTTAGE CHEESE CLAM BROTH BEEF TEA MILK TOAST BLACKBERRY BREAD ANGEL HAS H

MOCK WINE JELLY TEA COCOA POPCORN BALLS POPCORN PATTIES CANDIED ORANGE-PEEL RAINY-DAY FUDGE MOLASSES CANDY PEPPERMINTS TABLE OF CONTENTS

RULE S

THINGS TO HA$ E ’ WITCH S TES T

READY RULE THINGS TO REM EM BER WAITIN G RULE

SPOONF ULS AND CUPFULS S TRAW TEST WETS AND DRYS O$ EN DOORS SIFTING AN D STIRRING BREAD AN D BUTTER RULE PS AND OS SIM M ERING RULE RULE FOR SER$ ING COLD BOILING RULE CANDY RULE MEAT LOAF BIRTH DAY CAK E ’ HILDA S JOHNN Y CAKE BLUEBERRY MUFFINS ’ KATY S GINGERBREAD GINGERBREAD PUDDING TEA- PARTY BISCUIT SATURDAY COOKI ES

USEFUL ODDS AN D ENDS

UUN KET

SCHOOL SAN DWI CHES FAIRY SALAD LEM ONADE COTTAGE CHEESE CLAM BROTH BEEF TEA MILK TOAST BLACKBERRY BREAD

MOCK WINE JELLY TEA COCOA POPCORN BALLS POPCORN PATTIES CANDIED ORANGE-PEEL RAINY-DAY FUDGE MOLASSES CANDY TABLE OF CONTENTS

RULE S

THINGS TO HA$ E ’ WITCH S TES T

READY RULE THINGS TO REMEM BER WAITING RULE

SPOONFULS AND CUPFULS S TRAW TEST WETS AND DRYS O$ E N DOORS SIFTING AND STIRRING BREAD AND BUTTER RULE PS AND OS SIM M ERING RULE RULE FOR SER$ ING COLD BOILING RULE CANDY RULE

PRE FACE

To make something that we can ea t $ S urely it is

wa s de h fu to do s and ne e al y lig t l thi , v r quite so nice

$ a s when is s o rm da and one is $ it a t y y, well ten or l M twelve years o d. y a im ha s been to give in this

e ok few s m e ru es and rece s w c ma littl bo a i pl l ipt , hi h y

er e a s e nnin and e sm ks s v a b gi g, h lp all fol to have th eir fun witho ut troubling mother and the cook too much $ yet I trust that these directions may p rove u seful to them even when they are grown-up house kee ers p . The selection is made with a $ iew to economy and ’ s e a child di t .

WHEN M OTHER LETS Us COOK 1

THINGS TO HA$ E

T ablespoons, teaspoons, measuring cup,

Bowls , plates , knives, all polished up .

E - i i i gg beater, lift ng kn fe, bak ng tin,

- - - in Sauce pans, bread board, rolling p $

A - i chafin - i double bo ler, a g d sh, ' ’ A S i wooden poon I know you ll w sh . S A flour ifter, a cutter, too $ ’ S i s A clock to how when the cook ng through .

An apron to do the cooking in, And hands scrubbed clean before you begin $ 2 WHEN MOTHER LETS U S COOK

THE WITCH’S TEST

Put eggs in cold water to test them for food . if S If they float they are bad, they ink they are

good . And some people say that an egg is all right If you hold it up close to a flame that is bright

And look through it endwise and still see a light . WHEN MOTHER LETS Us COOK 3

BOILED EGGS Fresh eggs Saucepan Boiling water

N ever boil eggs that are not perfectly fresh $ cook them some other way . S i Put your fresh eggs, with their hells on, nto a deep saucepan . Fill the saucepan with water that is actually li boi ng, and see that the eggs are covered .

Take the pan from the stove and cover it . It ma y be brought to the dining room table, and the eggs will cook until you are ready to eat them . Boiled eggs are better cooked in water that does not continue to boil $ but be sure that the is il n fi water bo i g hard, when rst poured over the eggs . Three minutes will be enough for soft boiled

fi . eggs , fteen for hard

Serve at once in a covered dish, or wrapped in i a clean table napk n . 4 WHEN MOTHER LETS U S COOK

BOILED RICE

1 cup ri ce Measuring cup 3 quarts boiling Sieve water Teaspoon 1 teaspoonful salt Deep saucepan Fork

Measure 1 CUp Of rice . Pick it over care fully S O that there will be no yellow grains or in Specks of dirt left it . Then put the ri ce into a sieve or strainer and wash it . You can do this under the kitchen fau cet or by pouring a pitcherful of cold water over i the r ce . Put 3 quarts of hot water into a deep sauce

.pan on the stove $ the pan should have a cover) and when the water boils pour in the rice very s 1 lowly, and add teaspoonful of salt Stir it a few times with a fork and then put i the cover on the pan , and let the r ce boil hard for about twenty minutes , or until it is soft . Try a little with a fork when you think it is done . Drain the water Off by pouring rice and all into your sieve . i e This is the best way to cook r c .

WHEN MOTHER LETS U S COOK

MILK RULE

For cookin g milk two rules I tell S O Milk quickly burns, stir it well $

Or cook it in a double pot dl It cur es where the stove s too hot . WHEN MOTHER LETS U s COOK 7

CREAM SAUCE FOR ALL SORTS OF THINGS 1 tablespoonful flour Saucepan or chafing 1 tablespoonful but dish ter Spoon 1 cupful milk Measuring cup 1 teaspoonful salt teaspoonful pep per P 1 ut tablespoonful of butter into a saucepan,

and put the saucepan on the stove . When the butter is melted add 1 tablespoonful Of flour .

Stir every minute, for it burns easily . When the butter and flour are frothy and well 1 Of mi mixed, pour in cup lk or cream, drop by i drop , stirring w th the other hand . D O no this quickly, but be very careful t to let i any lumps form $ the stirring is to prevent th s, and also to keep the sauce from burning . t 1 tea Cook it ill it boils up , and then stir in 1 spoonful Of salt and 4 teaspoonful of pepper .

The sauce is now ready for use .

This is enough for a dish for three people . It

- fish can be used with warmed over meats , , toast,

- or sliced hard boiled eggs . 8 WHEN MOTHER LETS U S COOK

SCRAMBLED EGGS FOR THREE

5 eggs Egg beater 1 cup mi lk Saucepan or chafing 1 tablespoonful but di sh ter Teaspoon 1 teaspoonful salt Tablespoons teaspoonful pep per

5 i in ul Break eggs nto a bowl, be g caref not to drop in any shells .

Add 1 teaspoonful of salt and of pepper .

i - Beat for a m nute with an egg beater . 1 mi Add cup of lk and beat a little longer . Have a saucepan $ you can also use a chafing dish) on a hot part of the stove $ put into it 1 O tablespoonful f butter and let it melt . ur in i Po the m xture and stir slowly . Pretty s oon the egg will begin to stick to the bottom Of the pan $ keep scraping it Off as you stir . f mi t is i When most O the x ure th ck and lumpy, the scramble is done . DO not let it get hard .

‘ Serve right away on hot plates $ it is very nice to have some hot slices of toast ready and pour he t mixture over them . WHEN MOTHER LETS U S COOK 9

APPLE SAUCE Saucepan Sharp knife Apple - corer Strainer or sieve Bowl i Choose some n ce hard cooking apples , core them, and peel them with a sharp knife . Cut them in quarters and lay these in a deep saucepan .

al Sprinkle the apples with granulated sugar,

1 6 - lowing cup for good sized apples , and add to 2 ul S this tablespoonf s of mixed pices , cloves , cin

i . namon, g nger , and so forth If you do not like S u i pices yo need not put th s in .

1 Of Pour into the saucepan cup cold water,

and set the pan on a warm part of the stove . The apples S hould cook for about fifteen min

utes, until they are quite soft and the water is

vi . partly boiled away, lea ng a syrup 1 Take a coarse sieve or strainer, put table Of e Of it i spoonful butt r in the bottom , and stra n

the applesauce into a bowl . Push it through the strainer with a spoon if

necessary .

Set the bowl in a cool place , and serve the l apple sauce cold with mi k or cream . 1 0 WHEN MOTHER LETS US COOK

READY RULE Thi s rule above all others heed i Have ready everyth ng you need .

Before you start be sure to read The i S whole rece pt, then work with peed . $ WHEN MOTHER LETS U S COOK

STEWED FRUITS i When stew ng fruits , do not let them boil hard .

They should only simmer . Cover the fruit with cold water and add sugar if the fruit is sour . The saucepan should be put at the back of the stove and the fruit cooked until tender . This 3 Often takes from 2 to hours .

N ever use tin pans to cook fruit . 1 2 WHEN MOTHER LETS U S COOK

STEWED PRUNES 1 pound prunes Saucepan

u n i nd Put yo r pru es nto an agate saucepan, a i in 1 cover them w th cold water, allow g quart of water to each pound of prunes .

Put the pan at the back Of the stove . n hi i Cook until the prunes are te der, w ch w ll take about hours . if Try them with a fork to see they are soft, and when done turn into a bowl to cool . 6 This is enough for people . wi i They are good served th a l ttle cream.

Dried fruits are cooked like prunes . A little sugar m ay be added to the water if you like it better.

1 4 WHEN MOTHER LETS U S COOK

THINGS TO REMEMBER tablespoons make one cup milk or water fil l it up$ 8 takes but , heaped full and high, fi what you measure s ne and dry . WHEN MOTHER LETS U S COOK 1 5

SW E E T SAU CE S

RASPBERRY SAUCE cup sugar $ egetable masher 1 cup raspberries 2 bowls cup cream Cheese cloth Measuring cup Fork E gg beater

Of i Measure one cupful ripe raspberries , p ck l them over carefu ly, and wash them if necessary . Put the raspberries I n a bowl with of a cup ful of granulated sugar . Of Stand them for an hour in a warm room . Spread a piece Of cheesecloth over a bowl and pour the raspberries and sugar and all the rasp berry juice into the cheesecloth .

Fold the cheesecloth over, so that the berries in will be a sort of bag, and mash them with a wooden masher until all the juice and fin e pul p have gone through the cheesecloth into the bowl . Put Of a cup Of cream into another bowl

- and whip it with an egg beater until very thi ck . Pour the raspberry juice over it and mix care fully with a fork . i Thi s can be served with ice cream, pla n cake,

i . cold r ce, hominy, farina , custards , etc 1 6 WHEN MOTHER LETS U s COOK

HOT CHOCOLATE SAUCE 2 cups sugar Sauce pan 1 cupful hot water Measuring cup 2 tablespoonfuls co Tablespoon coa Teaspoon Boiling water 1 teaspoonful vanilla 2 Measure tablespoonfuls of , cocoa and put them in a cup with 3 tablespoonfuls of boiling water . Stir with a Spoon until the cocoa is all di s i solved and the m xture is smooth .

Put 2 cupful s of granulated sugar into - a s 1 Of aucepan with cupful hot water . Stand the saucepan on a hot part of the stove D and let the water come to a boil . O not stir it . The syrup shoul d boil until it becomes brittle that is until a little dropped in cold water imm e i l il d ate y hardens and w l break . Add the cocoa and let the mixture boil until it is quite thick . in 1 Take the pan from the stove , stir tea

s Of . poonful vanilla, and serve hot

i i - va Th s is good w th ice cream , cake , and a

‘ riet di y of puddings, such as snow pud ng, cus tard, cornstarch, etc . WHEN MOTHER LETS U S COOK 1 71

OTUSTARD SAUCE pint milk Saucepan 1 egg Tablespoon Sugar Fork $ anilla Bowl Put 1 cupful of milk into a saucepan with 1 ‘ ul tablespoonful of gran ated sugar . Break an egg into a bowl and beat it with a hi mi fork until the w te and yolk are well xed. hi Add t s to the milk . Set the saucepan on the back part of the stove fin or over a small flame of the cha g di sh . it i Let cook until it thickens, stirr ng gently all the time .

D O not let it boil .

When it is quite thick, stir in a teaspoonful of

ni OK . va lla, and take the pan the stove

This sa uce is good hot or cold, on the same thin gs as the hot chocolate sauce .

It can also be used for Floating Island, which is made by pouring this sauce over slices of stale cake and just before serving putting on top of it the beaten whites of two eggs . 1 8 WHEN MOTHER LETS U S COOK

CURLYLOCKS PUDDING

1 quart strawberries K nife 1 cup sugar Measuring cup 1 tablespoonful Tablespoons lemon juice Lemon S queezer 3 tablespoonfuls Double boiler or chaf cornstarch ing- dish Cup Bowls

Pick over 1 quart of strawberries or raSpber

ul . ries , h l them and cut them in half It is better i to w pe the berries than wash them, but some i t mes they have to be washed . Cut a lemon in half and S queeze the juice into

i - a cup w th a lemon squeezer . Measure 1 tablespoonful of the juice and put in chafin - the top pan of a double boiler or g dish . i 1 2 Add to th s cup of granulated sugar, and cups of cold water . f Put the pan on a hot part o the stove . 3 ul Measure tablespoonf s of cornstarch, and put it in a cup half full of cold water . t S ir until the cornstarch is dissolved . When the sugar- water has come to a hard boil di add the ssolved cornstarch gradually . i i i St r until the m xture s thick and smooth . O S U s COO 1 WHEN M THER LET K 9,

N OW set th e pan onto the lower part of your chafing- dish or double boiler containing boiling water .

Put the berries into the cornstarch mixture, stir them in well and put your double boiler on a hot part of the stove . S 1 0 The mixture hould cook for minutes .

When done, turn the pudding out into a jelly mold and put aside to cool .

Serve cold with milk or cream . 6 This is enough for people . When a dessert or jelly is to be served cold and S turned out of a mold, the mold hould be washed with very cold water before the is p oured in . 20 WHEN MOTHER LETS U s COOK

WAITING RULE

’ Make your friends wait if there s any delay, uffl But never your omelet, cakes or so e , w in For friends ill not spoil, but the other th gs may $

22 WHEN MOTHER LETS U S COOK

f beater until very stif , and mix them with the

r Of . est the eggs , very carefully with a fork P i our nto the buttered pan, cover the pan and i hi 1 5 cook t without touc ng for minutes .

Serve at once, in the same pan . f If you use a double boiler, loosen the sides O the omelet with a spatula , or flexible knife, so it l that wi l come away from the pan, fold half Of it over the other half and turn out upon a hot plate . i 3 Th s is enough for people . WHEN MOTHER LETS U S COOK 23

CEREAL CAKES

Any cooked cereal Iron sauce - pan

or. Tablespoonful of Turning knife, butter spatula Mixing bowl Some day when there is cooked oatmeal or hominy or rice, left over from breakfast, ask un your mother to let you make it into a l ch di sh . Take a small iron saucepan and put it on the S hot part of the stove . It hould get very hot . Take the cold cereal in your hands and mould

i fis - it nto little cakes about the size of h balls . Put a piece Of butter as big as a sugar- lump into the hot saucepan , and as soon as it is all n melted, lay the little cakes i to the pan . At the end Of one minute lift up one of the cakes with your turning knife and if the under side has a brown crust on it, turn the cake over . D O the same with each cake, until all are nicely S browned on both Sides . They hould be eaten right away, with sugar or maple syrup on them . 24 WHEN MOTHER LETS U S COOK

PAN CAKES 1 teaspoonful baking powder 1 teaspoon 1 1 ) 2 A, cups flour mixing bowls 2 eggs Measuring cup 1 cup mil k E gg- beater 1 teaspoonful salt Flour Sifter Butter Saucepan Spatul a Wooden Spoon

Take 2 eggs and break them carefully SO that th S e whites and yolks hall be separate, and put

lk in . the yo s one bowl, the whites in another

f - Beat the whites stif with your egg beater, and then beat the yolks . Sift some flour into your measuring cup until you have cupfuls . Add 1 teaspoonful of bakin g powder and 1 Of teaspoonful salt . in i Before do g anything else, put your fry ng pan on a hot part of the stove . Sift your flour mixture into the bowl with the i i egg yolks, and st r them together w th a wooden spoon . 1 u Of Measure cupf l milk, and add this to the flour and egg $ stir it in a little at a time and beat i i the m xture well w th the wooden Spoon . WHEN MOTHER LETS U s COOK 25

There must be no lumps in the batter . Last Of all mix in your beaten egg whites care fully with a fork . Put about 15 a teaspoonful of butter into your hot pan, leaving it on the stove . When the butter is melted pour in to the pan 1 Of tablespoonful the batter . Spread this out quickly S O that the batter in i the pan will be very th n , and let the cake cook until it is brown on the under side .

The hotter your pan , the quicker the batter will cook, and the better your pancake will be . i You can l ft up a corner to see if it is done, if

S you do this carefully with a patula .

When the cake is done on one side, turn it S quickly and carefully with the patula, and brown on the other Side .

N ever turn a cake more than once . It spoils it . Of When both sides the cake are done, lift it out Of your pan and put it on a hot plate .

Of n Make the rest the cakes i the same way, as rapidly as possible , and serve at once with sugar and butter, or with maple sugar or maple syrup , or with cream . You may have to add a little butter to your pan if you fin d it is getting dry. 26 WHEN MOTHER LETS U s COOK

BAKING RULE

When you bake a small thing, have the oven hot, hi ff O . But for baking big t ngs , cool it a lot

- Of In a too hot oven put a pan water, il it ou ht r That w l cool nicely, or at least it g e l WHEN MOTHER LETS U s COOK 27

BAKED $ STEWED PEARS Pears Baking di sh Spices

S Take some small ickle pears , wash them and nk put them whole into a deep dish . Spri le each Of inn one with a pinch of sugar, a pinch c amon and a pinch Of cloves . Cover the bottom Of your dish with an inch of

i . hi cold water, and set in a hot oven to s mmer T s ff 3 . O usually takes hours If the water dries , add a little more . i They are done when soft . Serve w th cream or mil k .

You can also use hard, green cooking pears, but these must be peeled . 28 WHEN MOTHER LETS U S COOK

BAKED POTATOES 6 potatoes Scrubbing brush Fork

6 Of Choose potatoes about the same size , and scrub the dark skin well with a scrubbing brush and cold water .

Pierce them with a fork . Put the potatoes in a hot oven and cook them $ $ 1 with their jackets on for about hour . Try them with a fork in about of an hour and see if they are soft . If they are , wrap them in a clean table napkin and serve at once . Baked potatoes are very ni ce with butter and i mi salt . Some people l ke them with lk .

30 WHEN MOTHER LETS U S COOK

NEST EGG Mixing bowl E gg- beater Baking bowl Spoon

Take a nice, fresh egg, and ask the cook to S how you how to break it open carefully, and separate the white and the yolk, so that the yolk in will not be broken . Leave the yolk a half

- S ll i i egg hell, and let the white fa into a m x ng bowl . i Add a pinch of salt to the white, and beat w th

- an egg beater until it is very stiff. Have ready some little bowl or deep saucer is that pretty enough to put on the table , and yet will not break in the oven .

f- Into this dish pour the stif beaten white , and make a little hole in the middl e Of the whi te with a Spoon . i l In this l ttle hollow place put the yo k, still unbroken . Set the dish in a hot oven and cook for two or mi i three nutes , or unt l the white is a little brown firm and the yolk is .

Serve right away . T di here must be a separate sh for each egg. WHEN MOTHER LETS U S COOK 31

TAPIOCA PUDDING 3 tablespoonfuls Mixing bowls pearl tapioca Tablespoon 1 quart milk Teaspoon 2 tablespoonfuls Baking dish sugar Egg- beater 1 egg 2 teaspoonfuls va nilla

Put 3 tablespoonfuls Of pearl tapioca into half

‘ a cup of cold water and leave it for half an hour or more . Break an egg into a mixing bowl and beat with

- an egg beater until it is very light . Add to this 2 tablespoonful s of granulated 2 sugar and teaspoonfuls of vanilla extract, and mi x them all together . 1 mix Pour over this quart of milk and well . Strain the water from the tapioca and add the mi tapioca to the xture, and pour the whole into a pretty baking dish Of some sort .

Bake for one hour in a moderate oven . in S di i Serve cold the ame sh, w th sugar and mi cream or lk .

This is enough for Six people . 32 WHEN MOTHER LETS U s COOK

SPOONFULS AND CUPFULS

Fill to a level spoon or cup , ’ Unless you re told to heap it up WHEN MOTHER LETS U S COOK 33

SCALLOPED FISH

Cold fis h Saucepan Butter Fork Flour Spoons Milk Baking dish Pepper Salt Bread crumbs

fish 1 Take some cold , say enough to make pint, and pick it to pieces with a silver fork . Be s ure to take out every bone . M ake a cream sauce, as you have learned to 1 Of 1 do , with tablespoonful flour, tablespoonful o f 1 mi butter and cup of lk . Use a saucepan or i double bo ler and be careful not to let it burn . 1 Add teaspoonful of salt and a little pepper . fish Put your into the saucepan with the sauce,

ll . mix it all up we , and take from the stove Take a baking dish and butter the Sides and ll bottom carefu y .

Turn the fish into the baking dish . Have ready about a cup of stale bread m i Of cru bs, add to them a p nch salt and a smaller Of pinch pepper, mix them all up , and sprinkle fish over the . Drop some very small bits of butter on the top 34 WHEN MOTHER LETS U s COOK

n and put the dish in a pretty hot oven to brow . hi S fi mi but T s hould take about fteen nutes, it might take less or more according to the heat Of the oven . fish is Take the out when the top brown, and serve right away . This can be baked in little dishes or in large shells . WHEN MOTHER LETS Us COOK 35

RICE PUDDING 4 tablespoons rice Mixing bowl 4 tablespoons sugar Strainer or sieve N utmeg Enamel baking dish 1 quart mi lk

4. Take tablespoonfuls of rice, pick out all the Specks and dried kernels and wash it by putting S it in a strainer or ieve and letting clean, cold water run over it . 4 Put the washed rice into a bowl, and add f r tablespoonfuls O g anulated sugar . 1 Pour over the rice quart of good milk .

Turn the mixture into a baking dish . The puddin g will be creamier if you use an enameled metal one, but you can use china . G rate over the top some nutmeg, and set the

‘ dish in a moderate oven . 2 Cook for about hours . From time to time as h di i n t e pud ng beg ns to get brow on top , stir D o . down the top crust . this twice When the rice is thoroughly soft it is done .

Rice pudding is better served quite cold . Of the If you like raisins , get some seedless 2 kind, measure about tablespoonfuls and soak 5 Off them in boiling wa ter for minutes . Drain the water and stir them into the pudding before you put it into the oven . 36 WHEN MOTHER LETS US COOK

THE STRAW TEST

With a straw I pierce my cake, ’ When I think it s cooked enough .

If the straw gets sticky rough,

I must longer bake .

If it come out clean and neat, T i fi $ hen the cake s t to eat .

38 WHEN MOTHER LETS U S COOK custards $ the water Shoul d come up about half way to the top of the custard cups . Cook until the custards are firm in the middl e and brown on top . If you use the little cups or dishes thi s Should take about half an hour . The larger dish will take longer .

Use the straw test . Take them out of the pan and set them where they will cool . Serve them very cold .

If you have no pretty dish, fold a clean table

SO Of napkin that it will be the width the dish, di in lay it around the sh and p it together . WHEN MOTHER LETS U S COOK 39

CHICKEN CUSTARD 1 cup thick chicken Measuring cup stock Custard cups 1 cup cream or milk Double boiler

‘ Yolks Of 3 eggs E gg$ beater 1 teaspoonf ul salt Teaspoon Bowl

Some day when the cook has some good, rich hi 1 c cken stock in the house, measure out cupful f and put it in the top part O a double boiler . it 1 Add to cup of cream, or if you have no 1 ul mi cream, cupf of lk into which you have 1 Of stirred teaspoonful melted butter . The cream or milk must be absolutely fresh or your custard will curdl e . Put your pan on the stove and cook your milk and stock until it begins to smoke .

D O not let it come to a boil . hi 3 W le this is cooking, break open eggs care fully, and separate the whites and yolks . The whites can be put away in the ice- box for future use . Beat the yolks with an egg- beater until they f are stif . mi When your lk and chicken is ready, take it 40 WHEN MOTHER LETS U S COOK from the stove and add the beaten egg- yolks and 1 ul f teaspoonf O salt . ix M well with a Spoon . Put the pan into the double boiler and set it on a hot part of the stove .

Cook until the mixture begins to get thick . Pour it into custard cups and set in a cold place to get hard and cold .

Serve cold . Thi s ought to be enough for 5 people . is It nice for a hearty supper or lunch dish, also to serve to invalids . WHEN MOTHER LETS U s COOK 41

BROWN BETTY 6 cooking apples Apple corer cup molasses Measuring cup cup cold water Baking dish 4 tablespoonfuls Knife brown sugar Butter Bread crumbs 6 a Take large, tart pples , core them and peel S them and cut them into small lices . n Take a baki g dish, butter the inside and cover

S the bottom with one layer of apple lices . Sprinkle a layer of bread crumbs over the

apple, then lay more apple over the crumbs, and

so on until you have used all the apple .

There must be crumbs on top . Measure cupful of black molasses and

Cupful Of cold water . 4 Of Add to this tablespoonfuls brown sugar, and stir until the sugar is dissolved . i um Pour the m xture over the apple and cr bs, f and drop four little bits of butter on top O all . Put the di sh in a moderate oven for about of an hour, or until it is nicely browned on top , and the apples are soft . Try them with a fork . i Serve hot w th cream or a hard sauce . WHEN MOTHER LETS U S COOK

WETS AND DRYS

Have one bowl for liquids, Put drys in another $ $And just before cooking

all up together . WHEN MOTHE R LETS U s COOK 43

MEAT LOAF I pound chopped raw Rolling pin and board beef Mixing bowl 4 white crackers Wooden spoon cup cream or milk Teaspoon $ or some evap o Measuring cup rated cream) Baking dish 1 egg 1 teaspoonful salt Butter

4 i $ si Take wh te crackers, any mple unsweet ened cracker wil l do . Roll them into fine crumbs with your rolling pin. in 1 ul f Put them a bowl with teaspoonf O salt . $ Leave out some of the crumbs to put on top

Of your loaf . ) Break an egg into the bowl and mix well with

S . the cracker crumbs , using a wooden poon Put into the bowl 1 pound of finely chopped i mix . raw beef, and aga n Measure cup of cream and pour over the n 4 l mixture . $ You can use i stead tablespoonfu s

Of unsweetened evaporated cream . ) If you use m 1 Of ilk, add to it tablespoonful melted butter

' before you pour it on the meat . 44 WHEN MOTHER LETS U S COOK

Mi x i o the whole together aga n, and turn int u in ul i i a yo r bak g dish, mo d ng it into a loaf w th spoon . Sprinkle over the top the rest of your cracker crumbs, and a tablespoonful of butter broken into little pieces . Bake in a moderate oven for about 25 min utes, until the meat is nicely browned on top . e i I n di in Serv hot or cold, if poss ble the sh w i h ch the loaf was cooked .

46 WHEN MOTHER LETS U S COOK

1 to the empty bowl . Have ready 5 cup Of i m lk . Cut a lemon in half and squeeze one - half care

u a f lly, through squeezer, on the sugar and egg ix and butter. M them together with a Spoon . N ow add your flour and milk a little at a time and beat the whole until it is quite smooth and

free from lumps . Before doing anything more examine your oven and if you want to make a loaf cake have

a moderate oven . If you are going to make little

cakes you will want a hot one .

Butter your tins well , using either a big tin for ffin loaf cake or a mu tin for little ones . Measure 2 teaspoonfuls of baking powder and

add them to the dough . Last of all add the

beaten whites of the eggs , mix them in with a

fork, and turn the dough at once into the but d tere tin . N ever let cake dough stand after the baking powder is in it . If you bake it in one loaf it will take about

of an hour . Twenty minutes is generally right for small cakes . Use the straw test when you think your cake WHEN MOTHER LETS U S COOK 47

is done , but do not keep opening the oven door . D O not Open it at all for some time after the cake is in .

' LWhen it is done turn out onto a plate to cool . WHEN MOTHER LETS U S COOK

O$ EN DOORS

N ever slam the oven door,

Cakes will fall to rise no more. WHEN MOTHER LETS U S COOK 49

HILDA’S JOHNNY CAKE 1 egg Measuring cup 1 cup flour Teaspoon 1 A, cup cornmeal Baking tin 1 4 cup sugar E gg- beater 2 teaspoonfuls bak Mixing bowl ing powder Tablespoon teaspoonful salt Flour Sifter 1 tablespoonful melted butter 34 cup milk Butter or lard for greasing pan

Measure 1 cupful of white flour and Of a cup Of yellow cornmeal . Be sure your flour and meal are sifted before you measure them . 1 2 Add 4 cup of granulated sugar, teaspoon Of 1 Of fuls baking powder and Ag teaspoonful salt . S Mix them up well with a spoon, or ift them once more all together .

Get your baking tin and grease it carefully .

Be sure that your oven is all right . Break an egg into a bowl and beat it with an

- egg beater .

Mix it in with the dry things . 50 WHEN MOTHER LETS U s COOK

mi 1 Then add about cup of lk, and table spoonful Of melted butter .

You may need more milk , you may need less . You want enough to moisten the flour so that it i will form a dough that you can drop nto the pan . il Mix the m k in as fast as you can , but thor

hl . oug y, so that your dough will be smooth Pour into the buttered tin and bake in a mod crate oven . It is better to have a shallow pan $ your dough Should be onl y about 1 inch thick before it is cooked . 20 i n Bake it about m nutes or until it is brow .

Use straw test . D O not open the oven door for at least ten minutes after your pan is in the oven . WHEN MOTHER LETS U s COOK 51

BLUEBERRY MUFFINS cupful sugar Measuring cup 1 e 2 mixing bowls cupful milk Wooden spoon Teaspoonful baking Teaspoon powder Tablespoon 1 tablespoonful but Muffin tin F S ter lour ifter, 1 cupful flour 1 cupful blueberries teaspoonful salt

ut Of P cupful granulated sugar into a bowl . Break 2 eggs into the bowl and beat the sugar and eggs together with a wooden Spoon . Melt 1 tablespoonful of butter on the stove mix and it in with the eggs and sugar . Sift some flour into your measuring cup until you have 1 cupful . Add to this teaspoonful of salt and 1 tea f Spoonful O baking powder . Sift together into the bowl with the eggs and sugar and butter . See that your oven is hot and butter your mu f

fin tins . 1 Measure cupful of blueberries , put them in neces a bowl, and pick them over $ wash them if 52 WHEN MOTHER LETS U s COOK s it is ary, but better only to wipe them with a cloth . Measure cup Of milk and add this gradually to the flour mixture . Beat it with your wooden ilk S poon as you mi x in the m . Wh en you have beaten the mixture S O that it is in ul smooth and light, put the cupf of blue berries , and mix it all together thoroughly . u i fil i Po r nto your buttered tins, l ng them half full . 1 5 mi Bake in a quick oven for about nutes .

Use the straw test . DO not open the oven door for at least ten minutes after your mufi ns are in the oven . ffi When the mu ns are done, turn them out on a plate .

54 WHEN MOTHER LETS U s COOK

n Before you do anythi g more , be sure that the is oven hot , and that you have ready a good

ll i - s sized Sha ow bak ng pan, meared on the inside with butter . Put a cup Of black molasses I nto the mixture and beat for two minutes with a wooden spoon . Take another bowl and Sift into it with a

fl our- S 2 Of Of ifter cups flour, teaspoonful Of salt, one heaping teaspoonful cinnamon, ll teaspoonful of a spice , and teaspoonful of ginger $ stir this slowly into the mixture in the fi t mi is rst bowl, and bea for three nutes , if it ff not thick and sti , sift a little more flour, per f i O i . haps a cup , and add it, m x ng well Dissolve a teaspoonful Of cooking soda in a Of li cup boi ng water, put this quickly into the i i mi other m xture and beat aga n for three nutes . N it ow pour all into your buttered pan , and ’ s et it carefully into the hot oven . Don t leave O the oven door pen longer than you can help . Bake for about 1 2 minutes and use the straw test to see if it is done . Gingerbread Should be carefully loosened i S from the pan w th a flexible knife, called a pat D . O ula, and turned on a big plate to cool not

it it. cut , but break WHEN MOTHER LETS U s COOK 55

GINGERBREAD PUDDING Bake some gingerbread accordi ng to the pre

ceding receipt, but use a small deep tin S O that

you will have a thick loaf . Serve this fresh and

hot , with a vanilla sauce . The sauce is made as follows $

$ ANI LLA SAUCE

Break an egg into a bowl .

$ Beat it hard with an egg beater . Stir into it pint of milk and one tablespoon ful of sugar .

- fire Put into a sauce pan and cook over a slow ,

Stirring all the time in the same direction . Take it Off when it begins to thicken and be fore it comes to a boil .

Add 7 drops of vani lla and stir well .

Serve it hot with the gingerbread . 56 WHEN MOTHER LETS U S COOK

SIFTING AND STIRRING i S ft your flour before you measure . i ’ A wooden stirr ng Spoon s a treasure . WHEN MOTHER LETS U S COOK 57

TEA-PARTY BISCUIT

1 cup flour Flour Sifter 1 teaspoonful baking Measuring cup powder Wooden spoon cup milk or water Teaspoons teaspoonful salt Mixing bowl 4 teaspoonful s but Flour board and roll ter or lard ing pin Biscuit cutter Baking tin Spatula

n Sift some flour i to a cup until it is ful l . Add to thi s 1 teaspoonful of baking powder and Of a teaspoonful Of salt . Sift again to gether into a bowl . Take 4 teaspoonfuls Of butter or lard and rub fi it into your flour with your ngers . There must be no lumps of butter left but the whole mixture should be dry and crum bly .

Butter a shallow baking tin . Get out your flour board and sift a little flour i k on t. This is to prevent your dough stic ing to the board when you roll it out . n Sift some on the rolli g pin , too . A n fter everythi g is ready, add your cup of i ur mi x m lk to the flo , and it in quickly with a

Spoon . 58 WHEN MOTHER LETS U S COOK Turn the soft dough onto your board and roll l it out with the ro ling pin . Always roll the

dough away from you . R i oll t very lightly, without pressing hard on

the roll ing pin . When you have a sheet Of dough about w a . inch thick, cut out round pieces ith cutter

- Use one about as large as a napkin ring .

D O this quickly . S un With a patula lift the ro d pieces , carefully S O as not to break them, and lay them on the ui buttered tin . They must not q te touch each other . 1 Bake in a fairly hot oven for 5 minutes . The biscuit must be brown on top and about 1 and inches high when done . WHEN MOTHER LETS U s COOK 59

SATURDAY COOKIES 3 tablespoonful s but Saucepan ter Measuring cup cup sugar Tablespoon and tea 6 teaspoonfuls rich spoon milk Wooden spoon 14 teaspoonful soda Spatula 14 teaspoonful salt Mixing bowls teaspoonful va Shallow baking tins nilla Flour S ifter 1 egg Flour board and roll cups flour ing pin Cooky cutter E gg- beater Measure 3 tablespoonfuls of butter and put in a saucepan on the stove to melt . Put 34 of a cup of granulated sugar in a mix in g bowl, and add the melted butter, rubbing them together well with a wooden spoon .

Add to thi s teaspoonful of vanilla extract . Break an egg into another bowl and beat it with an egg beater until it is quite light .

Add this to the butter and sugar, and beat to gether with a Spoon . n Before doi g anything more, get your board l and rol ing pin ready, and butter your baking tins . See that your oven is hot . 60 WHEN MOTHER LETS U s COOK

Dissolve of a teaspoonful of cooking soda in a tablespoonful of hot water . Sift some flour and measure cupfuls into 1 a bowl . Sift this again with 4 of a teaspoonful of salt . Add 6 teaspoonfuls of rich mil k to your soda hi fi i water and add t s to your rst m xture , at the same time adding the flour . ilk Mix it well as you put in the flour and m , so that your dough may not be lum py . Sift a little flour onto your board and roll ing in p so that the dough will not stick to either, and turn the dough onto the board . R u i is oll it out with the rolling pin , ntil t very thin , less than an inch .

Always roll away from yourself. N ow cut the thin Sheet of dough with a cooky cutter, and when it is all cut, lift the pieces care fully with a Spatula and put them on the but i tered t . ns , so that they will not touch each other in 1 5 Bake a hot oven for about minutes .

They should get a little brown . Use the straw test . o Turn the c okies onto a plate to cool .

0 0 0 K 62 WHEN MOTHER LETS U s

L BREAD AND BUTTER RU E

0 11 811 0 3 lButter your bread before Y I f you want your sandwich 1 11 0 6 WHEN MOTHER LETS U S COOK 63

SCHOOL SANDWICHES To make good sandwiches it is necessary to have bread that is at least a day old, a sharp

n . k ife, and soft butter Soften your butter by putting it in a di sh at the back of the stove for a few minutes . Butter your loaf of bread before cutting off

he i each slice and cut t slices th n . Lay the but tered Slices neatly together and trim ofi the $ fi i crusts . arious llings can be used $ any k nd of fin e cold meat, chopped up , cheese, jam, jelly, or slices of hard boiled egg . You can make a most delicious sandwich out of i S c fil th n li es of brown bread, with a ling of the 67 cottage cheese on page . Cottage cheese mixed with a li ttle jam is a delicious fil ling for white

bread sandwiches . A slice of plain cake and a Slice of buttered i bread together make a very good comb nation . 64 WHEN MOTHER LETS U S COOK

FAIRY SALAD

1 head lettuce Dish pan Sugar Sharp knife 1 orange Cloth

Choose a nice head of lettuce , one that has no faded leaves and that seems solid . ul Caref ly pull the leaves from the stem, so that ff the tender white ends will come o too . Cut off the flat white root if it is headed let

e . tuc Most people do not like it . Throw away any tough or faded leaves and put the tender fresh leaves into a dish pan filled with cold water . Leave the lettuce in this for half an hour or Off more , then take it out, and shake the water u careful ly . Sometimes yo may need to use a cloth to dry the leaves . it k Take an orange , slice with a sharp nife and

ff in . cut o the sk Try not to lose any juice . tu di Put the let ce leaves into a sh, lay the a S S or nge lices on them, and prinkle the whole with a cup of granulated sugar . ice i Put the bowl in the closet for a short t me, and serve very soon . If you have a big orange it is better to cut the slices in small pieces . WHEN MOTHER LETS U S COOK 65

LEMONADE

2 lemons Lemon squeezer 1 0 teaspoonfuls Measuring cup granul ated sugar Teaspoon 4 cupfuls water Pitcher Knife Cut two lemons in half and squeeze the juice i nto a pitcher with a lemon squeezer . Add to this 1 0 teaspoonful s of granul ated

s r un . sugar, and ti it til the sugar is dissolved 4 Add cupfuls of cold water and mix it well . 4 i Thi s will make glasses of pla n lemonade . 2 If you want more, add the juice of lemon, teaspoonful s sugar and 1 cup water for each glass . It is very nice to add to the lemonade any frui t or berries in season .

Cut bananas or oranges or peaches , etc . , into S ul slices . Berries ho d be crushed with a little sugar . 66 O S U S COO , WHEN M THER LET K

PS AND 0 3

Two Cupfuls make a pint $ in short

Four even cupfuls make a quart .

And folks l have found this saying sound m ’ A p t s a pound the world around . ‘ WHEN MOTHER LETS U s COOK 67

COTTAGE CHEESE Pint or more of sour Glass milk bottle or pitcher Salt Mixing bowl Tablespoonful fresh Half- yard of white cheese- cloth If your mother will let you have some sour it milk or cream, is very easy to make cottage cheese . ur mil t Put the so k into a glass milk bot le, or pitcher, and let it stand in a warm room, until it h begins to curd $ t at is , until the thick part is i very thick and lumpy, and there is a little th n liquid at the bottom . hi T s may take twelve hours, or it may take as much as two days .

h of T en stand the bottle at the back the stove , ‘ fi n i to heat slowly for ftee or twenty m nutes , until the thick part and the liquid are entirely separate .

N o - w take a piece of white cheese cloth, as big hi as a table napkin , lay t s over a bowl, and pour the whole mixture into the cloth . Gather up the corners of the cheese - cloth and tie them together , making a sort of loose bag. Let this hang suspended over the bowl for 68 WHEN MOTH ER LETS U S COOK tw t - s i en y four hours, thu allowing the th n liquid i r o r d . t d p away, and the cheese to y The in wn water the bowl can be thro away, or

i i him . g ven to the dog . It s good for T firm of ake the ball of cheese out its bag, put it in a i it d sh, and just before you want to serve , soften it by mixing into it a tablespoonful of fresh milk into whi ch you have put a pinch of

This ought to be nicer cheese than you can buy at an s is n wi am and y tore, and very good eate th $ b e - - r ad and butter .

70 WHEN MOTHER LETS U S COOK

SIM ERING RULE

Put your S oup meat in a p ot Where the stove is not too hot $ Boiling Slow with moderate heat i Draws the ju ces from the meat. WHEN MOTHER LETS U s COOK 71

BEEF TEA 1 pound beef Saucepan 1 pint cold water Cheese cloth S alt and pepper

1 Take pound of beef, either from the neck or

round where the meat is tough, but juicy and cheap $ have the butcher or the cook chop it up for you . Put it in a saucepan and pour over it 1 pint of cold water .

Let it stand for one hour to soak . Put the pan at the back of the stove and let the meat cook until it is steaming hot . Stir in 2 teaspoonfuls of salt and teaspoon ful of pepper .

Strain the meat through a piece of cheese $ cloth and let the soup pass into a serving or cup and serve at once .

This makes 2 cups of broth . WHEN MOTHER LETS U S COOK

MILK TOAST

Bread Toaster or toasting B utter fork 2 cupfuls milk Saucepan Salt and pepper Measuring cup K nife

First make your toast $ this is best done over a fire i i hot , w th a toaster, but you can make qu te good toast in the oven . Cut enough thin slices of bread for your

u i . g ests, allow ng about two a piece Stale bread is better than fresh . if Lay these slices on a toaster, you have one, or hold them one at a time on a long fork . Take off one of the stove covers and toast your fire S is bread over a hot until one ide brown, and i i then toast t on the other S de . i Be sure not to burn t. in If you use the oven, lay the bread a pan . If the fire is not hot the toast will be tough and hard . This is generally the trouble when toast in it is is made the oven, or when made before i you want to use t . l it in Butter your toast even y, and lay a hot

Sprinkle a pinch of salt and one of pepper i over each ece. WHEN MOTHER LETS U S COOK 73

2 ul n u i it Heat cupf s of milk in a saucepa , nt l steams . Pour the hot milk over the toast and serve at once in the same dish . If you use more than 8 pieces of toast you will need more milk . Cream toast can be made by using the sauce 7 I n described on page instead of the hot milk . this case don ’t put the salt and pepper on the toast . 74 WHEN MOTHER LETS U s COOK

RULE FOR SER$ ING COLD

$ ll di ni e ies and shes you want cold and ce, Must first be cooled slowly and then put on ice Six ur For ho s , or more, if you take my advice . WHEN MOTHER LETS U S COOK 75

BLACKBERRY BREAD

1 loaf stale bread Sharp bread knife Butter Broad kni fe 1 quart blackberries Saucepan Sugar Spoon cup cold water

Take a loaf of stale bread, butter one end, and ff cut O a thin Slice . The bread must be quite stale . Continue to butter and Slice until you have used the whole loaf . It is always easier and nicer to butter your bread before slicing . Put 1 quart of blackberrie s in a saucepan with about 1 cupful of granul ated sugar and cup of cold water . Simmer the berries until they are n tender, and the juice is ru ning freely . i This w ll probably take about fifteen minutes .

Stir from time to time . Put a layer of buttered bread into a deep di sh and pour some of the hot stewed berries over it, then more bread and more blackberries in layers until all are used . Put the dish in a cold place until the berries have cooled and then set on ice for a while . l Serve in the same di sh with cream or mi k .

Strawberry, raspberry or cherry bread can be it made in the same way . Use more sugar w h the sour berries , less with sweet . 76 WHEN MOTHER LETS U S COOK

ANGEL HASH

2 oranges Sharp vegetable kni fe 2 banan as Mixing spoon 1 cup sugar Measuring cup lemon Lemon squeezer

Tak 2 fin e ui i e j cy oranges and cut them, w th i S i out peeling, into th n lices , across the gra n . i Cut them carefully over some dish, w th a

S ni . harp k fe, so as not to lose any of the juice Trim the hard outside skin away and lay the i in sl ces a pretty glass or china bowl . If you have any juice that Spilled while you were cut n in ti g the oranges , pour this too . i k Spr n le cup sugar over the oranges . 2 firm OK S i Take bananas , peel the k n, and cut i i hi fin the fru t nto slices about as t ck as your ger, and lay them on top of the orange slices . If you it i have any apples or other fruit, is n ce to add s ome slices , but be sure to peel and stone the

ui . fr t, and never let any seeds drop into the dish i di S ink Squeeze lemon nto the sh, and pr le over the whole another cup of sugar . Leave the dish in a moderately warm room for 2 mi x w and hours, then up the fruit ith a spoon, put it on ice . Serve in the same dish . hr This is enough for t ee .

78 WHEN MOTHER LETS Us COOK

MOCK WINE JELLY

l g/z cupful prune Measuring cup syrup 1 cup box gelatine 1 bowl 1 banana $ elly mold 1 orange K nife 1 cup sugar Wooden spoon 1 lemon Lemon squeezer Cheese - cloth Put 14 of a box of gelatine into a cup holding a pint of cold water and let it soak for an hour . Take cup of prune syrup from some stewed prunes $ the receipt for stewing prunes is given under stewed fruits)and put it in a bowl . Peel and slice a banana and put the Slices in the bowl .

Peel and slice an orange and add that too . Measure 1 cup of granulated sugar and add that .

Squeeze the juice of one lemon over the fruit . When your gelatine has soaked for an hour strain into the bowl through 2‘ thi cknesses of cheese - cloth and pour over the whole 1 mp of i bo ling water . WHEN MOTHER LETS US COOK 79

Put the bowl in a cold place and stir the mi x S ture well with a poon .

‘ When it is quite cold beat it hard for a few minu tes with your spoon .

P our the mixture into a cold jelly mold, and f let it stand on ice until it is stif . This will take r a number of hou s .

This is enough for 4 people . WHEN MOTHER LETS US COOK

BOILING RULE Boil your water hard to brew ’ S Tea that good, and cocoa too . Tea itself should not be boiled $ Boil your cocoa or it ’s spoil ed $ WHEN MOTHER LETS U S COOK 81|

WAYS TO MAKE GOOD TEA

In order to make good tea you must use water that is really boiling hard . First heat your tea- pot by pouring some hot water into it . E 1 mpty it and put in your tea, teaspoonful

for each cup . 1 If you want to make four cups of tea, pour cup of boiling water into the pot onto your tea 3 mi and let it stand for nutes . Then add the other 3 cups of boiling water and let it stand for 1 in m ute . w Serve at once ith sugar and cream, or sugar h o and s es of lemon . N ‘ ever let tea stand on the tea grounds . If you d are not ready to drink the tea when it is one, pour it into another pot or pitcher through a strainer . You can make very good tea by using a tea

tea- ball . Put your tea into the ball and put the tea- ball into the individual cups $ pour the boil ing water over and when the tea is strong enough

- remove the tea ball . This has the advantage of never letting the tea stand on the leaves or grounds . tea If you want to mak e a great quantity of , 82 WHEN MOTHER LETS U s COOK

i for a reception or party, a very good th ng to do is to make a number of little cheese - cloth bags and fill them with tea . These can be put into your tea- pot and when the tea is strong enough i can be removed, in that way keep ng the tea in i fresh dur g a long period of t me . It is also possible to make a very thi ck tea in s i syrup , by pour g a mall quantity of bo ling r i wate over a large quantity of tea, and after t has stood for 3 minutes pouring it OK into a

- tea pot . This will keep for a day and can be diluted with hot water whenever a cup of tea is P in wanted . ut a small quantity the cup, and pour as much hot water over it as is needed . hi nl T s water does not need to be boiling, o y i hot, as the tea itself was made w th boiling water . WHEN MOTHER LETS U S COOK 83

HOW TO MAKE ONE CUP OF COCOA 1 teaspoonful cocoa Tablespoon 1 tablespoonful boil Measuring cup ing water Saucepan pint milk 1 teaspoonful gran ul ated sugar Take a teaspoonful of cocoa and put it in a tin cup . Add 1 teaspoonful of granulated sugar and one tablespoonful boiling water from the kettle . Mix it well so that there will not be any lumps of cocoa . Pour a little less than pint of milk into a s aucepan and cook it, stirring all the time until it fil m is scalded $ that is , until a forms on it and it just begins to bubble .

Stir the cocoa mixture into this , and cook it until it boils up .

It burns very easily, so stir it carefully .

Pour into a large cup and serve . To keep the cup from cracking, put a teaspoon in it before you pour in the hot cocoa . 84 WHEN MOTHER LETS U s COOK

CANDY RULE

’ When you make candy, no matter what s in it, S il Watch it with care for it po s in a minute .

86 WHEN MOTHER LETS U s COOK

POPCORN BALLS

Have a bowl of popped corn all ready . Put in a saucepan half a cupful of granulated 4 sugar and tablespoonfuls of water, and place i on a hot part of the stove . Boil th s until you have a thick syrup that will be hard when tested in cold water . Put the pan at the back of the stove where the i syrup w ll keep hot but not boil anymore . Pick di up pieces of popcorn , one by one , and p them

into the syrup and stick them together , adding more and more of them until you have made a in ball . Let these harden a cold place . WHEN MOTHER LETS U S COOK 87

POPCORN PATTIES Boil together 1 cup of sugar and cupful of un molasses , til it is thick and waxy when a few r d ops are tested in cold water . H Stir into this a quart of popped corn . ave ready a cold buttered plate . Spoon up heaping spoonfuls of the mixture and drop them in little patties onto the plate .

Set in a cold place to harden . 38 WHEN MOTHER LETS U s COOK

CANDIED ORANGE -PEEL Peel of 6 oranges Bowl cups granulated Saucepan sugar Spoon Water Fork 1 teaspoonful salt Sharp knife

Put about 1 quart of cold water into a bowl 1 and add to it teaspoonful of salt . K eep the bowl of water in a cold place and put i lin nto it orange pee gs as y ou get them . It is ll a right to use what is left from the table . Scrape off all of the pulp and most of the inn er white Skin with a sharp knife .

Leave the peel in the salt water for a few days , adding more peel . When you have the peel from a 6 off bout oranges , pour the salt water and wash the peel with fresh water so that any salt taste may be washed away . Cut the peel into Short n 2 3 arrow strips , about or inches long and as wi de as your little finger . Put the peel into a saucepan and pour over it

1 quart of cold water . Set the saucepan on a hot part of the stove and cook the peel until it is soft . This may take an hour or more . r i a is T y t with fork to see if it done, and when

90 WHEN MOTHER LETS U s COOK

RAINY-DAY FUDGE

2 Cups granulated Measuring cup sugar Chafin g- di sh or 1 cup milk saucepan Butter K nife Teaspoonful vanill a Stirring spoon 1 $4 pound chocolate , Teaspoon or 4 heaping Glass of cOl d water tablespoons cocoa Greased paper or pan Measure 2 cups of granulated sugar and put it in 1 a saucepan with cup of milk . Add a lump of butter about the size of a lump of sugar . P ut the pan on a hot part of the stove , and mi while the lk is heating, cut up pound of chocolate into little pieces . 4 If you use cocoa , put heaping tablespoonfuls i C i i i . r ght in w th the m lk, w thout waiting hoco late and cocoa must both be unsweetened . When the mil k and sugar in the pan begin to get smoking hot , add your chocolate . Ook 1 5 20 i i i C for or m nutes , st rr ng all the time . Be sure that the pan is on a hot part of the stove and that you stir it well so that it will not burn . ’ i it s Di When you th nk done, try it and see . p WHEN MOTHER LETS U s COOK 91 a little out with a teaspoon and drop it in a glass

. stifi of cold water If it gets thick and , you may be sure the rest is done . 1 Take the pan off the stove , add teaspoonful of vanilla extract and beat it together with a hr spoon for t ee minutes .

Take your greased paper and lay it on a plate , or better still, take the baking tin which you have smeared with butter, and pour over it the hot

Leave the fudge in a cold place to harden . firm When it is perfectly , cut it into squares with a sharp knife . S hi It hould be about an inch t ck, so do not try to fill too large a pan . It is not always necessary to cook fudge for 20 l 1 0 minutes , so it is just as we l to try it after or

1 5 minutes .

Thi s receipt makes nearly a pound of candy. 2 WHEN MOTHER LETS U s COOK

MOLASSES CANDY 1 cupful molasses Measuring cup 1 cupful brown sugar Tablespoon 1 tablespoonful vin Saucepan egar Pans 2 tablespoonfuls Glass or cup butter

Take a large saucepan and put into it 1 Cupful Of 1 ul w 1 molasses , cupf of bro n sugar, table

$ 2 ls spoonful of inegar, and tablespoonfu of butter. Set the saucepan on a hot part of the stove and mi when the xture boils , look at the clock and let 1 5 it boil for about minutes .

Test a spoonful of it in a glass of cold water . If the mixture becomes hard and breakable at i it s . once, done It should be much harder than u the peppermint syr p . Rub a shallow baking tin with butter and into i thi s pour the m xture at once . n Put the pan i a cool place . As soon as the mixture is cold enough to touch i nin fin S w thout bur g your gers , poon out pieces as big as your fist and have each person take one i of the p eces . ul i two wis it P l it apart w th your hands and t t ,

94 WHEN MOTHER LETS U S COOK

PEPPERMINT DROPS FOR Two CHILDREN To MAKE 2 cupfuls sugar Measuring cup 1 cupful water Saucepan 1 teaspoonful extract Teaspoon of peppermint Two thick glasses Brown paper

Measure 2 cupf uls of granulated sugar and in put it a saucepan . 1 Add cupful of cold water, and set the pan on a hot part of the stove .

When it comes to a boil, look at the clock and 20 mi boil for about nutes , stirring from time to time . hi ’ When you t nk it s done , try a little , by drop ping half a teaspoonful into a glass of cold water . If it is done it will get stringy and hard in the water .

When you are sure that it is ready, take the

the s s ru i pan from the stove, and pour y p nto two glasses . Pour teaspoonful of peppermint extract at once into each glass and let each child stir the mixture in his glass rapidly with a teaspoon until r hi the syrup gets thick and c eamy w te . Have a large flat sheet of brown wrapping WHEN MOTHER LETS US COOK 95 p aper ready on your kitchen table and onto this drop little round dabs of the mixture as rapidly as possible . Don ’t let the mixture get too cool and stiff by stirring it longer than necessary . i When entirely hard and cold, the pepperm nts ff can be lifted O with a knife .

This makes about half a pound .