A Little Book for A Little Cook/Recipes

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A Litte Book for A Little Cook, Bread recipe page1,.jpg

A Little Book for A Little Cook, Bread, Image 04 02.jpg









BREAD

Material:
1/2 cup boiling water
1/2 cup milk
1/2 cake yeast
2 tablespoons cold water
1 teaspoon salt
3 cups Pillsbury's Best

Way of Preparing:
Soak yeast in 2 tablespoons cold water. Pour 1/2 cup boiling water into 1/2 cup milk. Let cool to lukewarm. Stir in dissolved yeast and salt. Add 3 cups Pillsbury's Best. Turn onto a kneading board. Knead until smooth. Let rise until three times the original size. Knead slightly, put into a well greased pan. Let rise until double its bulk and bake 25 or 30 minutes in moderate oven. It will be well to consult some experienced person as to lightness of sponge and dough.

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A Little Book for A Little Cook, Biscuits, image 05 01.jpg

A Little Book for A Little Cook, Biscuits, image 05 03.jpg

 


                           
BISCUITS

Material:
1 cup Pillsbury's Best
1/2 teaspoon salt
2 teaspoons baking powder
1 tablespoon cold butter
1/2 cup milk

Way of Preparing:
Sift flour, salt and baking powder twice. Chop butter in with a knife until mealy. Add milk for a soft dough. Place on a board with a little flour. Knead gently until smooth. Roll out to one-half inch thickness. Use small cutter and place biscuits in greased pan. Bake in a hot oven until nicely browned.












A Little Book for A Little Cook, Ginger Bread, image 06 01.jpg

A Little Book for A Little Cook, Ginger Bread, image 06 02.jpg












GINGER BREAD

Material:

1/2 cup molasses
1 cup sugar
5 tablespoons melted butter
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1 teaspoon salt
1 teaspoon soda
1 egg
2-1/2 cups Pillsbury's Best
1 cup hot water

Way of Preparing:

Put molasses in a bowl. Add sugar, melted butter, cinnamon and ginger. Put soda and salt in a cup and fill with hot water. Stir into first mixture. Add flour, then well beaten egg. Beat hard. Bake for thirty minutes in a well greased pan. Watch oven closely, as ginger bread burns easily. This makes a good sized cake.








A Little Book for A Little Cook, Bakery window, image 07.jpg

"Here are Felix and Mary Ann
Looking in at the Gingerbread Man,
Which was baked in the baker's pan;
Cloves for his eyes and paste for his tie,—
Wondering whether the price is high."



A Little Book for A Little Cook, Sponge Cake, image 08 01.jpg

A Little Book for A Little Cook, Sponge Cake, image 08 02.jpg









SPONGE CAKE

Material:

1 cup sugar
2 eggs
1/2 cup hot water
1-1/4 cups Pillsbury's Best
1-1/2 teaspoons baking powder
pinch of salt
1/2 teaspoon vanilla

Way of Preparing:

Separate eggs, beating whites to a stiff froth. Set them aside. Beat yolks until thick. Add sugar gradually, then water, salt, flour and baking powder. Beat thoroughly. Fold in whites and add vanilla. Bake twenty minutes in a buttered and floured shallow pan in moderate oven.








MUFFINS

A Little Book for A Little Cook, Muffins, image 09 02.jpg

Material:
1/3 cup butter
1/4 cup sugar
1/4 teaspoon salt
1 egg
2 cups Pillsbury's Best
4 teaspoons baking powder
1 cup milk

Way of Preparing:
Beat butter, sugar and egg until creamy. Add milk little at a time, stirring in gradually flour sifted with salt and baking powder. Grease muffin pan, heat slightly, put in mixture and bake in quick oven.

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A Little Book for A Little Cook, Creamed Potatoes, image 10 01.jpg

A Little Book for A Little Cook, Creamed Potatoes, image 10 02.jpg

CREAMED POTATOES

Material:

6 medium potatoes
3 tablespoons Pillsbury's Best
2 tablespoons butter
1/2 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups milk

Way of Preparing:

Pare potatoes, cut into dice, wash in cold water. Cover with boiling water, salt and place on range. Boil until tender, but not mealy. Have ready the cream dressing. This is made by rubbing flour and butter together, adding the milk, salt and pepper, and cooking in double boiler, stirring constantly until like custard. Drain potatoes of water, let them steam a moment, then stir lightly into dressing. Serve hot.


A Little Book for A Little Cook, Fudge, image 11 01.jpg

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FUDGE

Material:

1-1/2 tablespoons butter
1 cup sugar
1/4 cup milk
2 tablespoons molasses
1 square chocolate
1/2 teaspoon vanilla

Way of Preparing:

Melt butter in a granite pan. Add sugar, milk and molasses, stirring gently until sugar is dissolved. Boil slowly without stirring for five minutes. Add chocolate square and stir until melted. Boil again until a little of mixture dropped in cold water seems brittle. Take from range, add vanilla, beat until it begins to thicken, then pour into a buttered pan. Cool and mark into squares.







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A Little Book for A Little Cook, Chocolate Cake, image 12 01.jpg

A Little Book for A Little Cook, Chocolate Cake, image 12 02.jpg

A Little Book for A Little Cook, Chocolate Cake, image 12 04.jpg









CHOCOLATE CAKE

Material:

1/4 cup butter
1/2 cup sugar
1 egg
1/2 cup milk
1 scant cup Pillsbury's Best
2 teaspoons baking powder
1 square melted chocolate
1/4 teaspoon vanilla

Way of Preparing:

Stir butter, egg and sugar until creamy. Add milk little at a time, stirring in gradually flour, sifted with baking powder. Now stir in melted chocolate, add vanilla and beat hard. Bake twenty minutes in a greased shallow pan.







A Little Book for A Little Cook, image 13.jpg

"This world is so full of a number of things,
I am sure we should all be as happy as kings."