A little girl’s cookery book

About this eBook

Author

Hodge, Mary Florence

Title

A little girl's cookery book

Original Publication

United Kingdom: Mills & Boon, Limited,1911.

Credits

David E. Brown, and the Online Distributed Proofreading Team at www.pgdp.net (This file was produced from images generously made available by The Internet Archive)

Language

English

LoC Class

TX: Technology: Home economics

Subject

Cooking -- Juvenile literature

Category

Text

Project Gutenberg

eBook-No. 69364

Release Date

November 16, 2022

Copyright

Public domain in the USA.

Contents

1. 1.Untitled
2. 2.A LITTLE GIRL’S COOKERY BOOK
3. 3.Untitled
4. 4.Untitled
5. 5.Untitled
6. 6.CONTENTS
7. 7.INTRODUCTION
8. 8.PART I BREAKFAST DISHES — PORRIDGE — BOILED RICE — RICE CROQUETTES — EGGS — TO BOIL EGGS — POACHED EGGS — POACHED EGGS WITH WHITE SAUCE — SCRAMBLED EGGS — SCRAMBLED EGGS WITH PARSLEY — SCRAMBLED EGGS WITH TOMATO — SCRAMBLED EGGS WITH CHICKEN — EGGS BALDWIN — CREAMED EGGS IN BAKING-DISHES — BIRDS’ NESTS — OMELETTE — OMELETTE WITH MUSHROOMS — EGGS IN CASES — EGGS WITH CHEESE — FRIED EGGS AND BACON — HAM AND EGGS, MOULDED — SCOTCH EGGS — DEVILLED EGGS — FISH — FRIED SMELTS — FISH CAKES — SCALLOPED FISH — PICKLED HERRINGS OR MACKEREL — DRIED HADDOCK — SCOTCH DRIED HADDOCK — FRIED PLAICE OR SOLE — FILLETS OF SOLES WITH WHITE WINE SAUCE — HOW TO GRILL ANY FISH FOR BREAKFAST — HOW TO BOIL FISH — FRIED BACON — GRILLED CHOPS — FRIED CHOPS — LIVER AND BACON — BACHELOR BREAKFAST — GRILLED STEAK — VEAL CUTLET — CREAMED POTATOES — HASHED BROWNED POTATOES — CHIPPED POTATOES — POTATO CAKES — TO KEEP FRYING FAT — BUTTERED TOAST — BAKING-POWDER BISCUIT — MUFFINS — CREAM CRACKERS — GRIDDLE-CAKES — COFFEE — FRENCH COFFEE
9. 9.PART II LUNCHEON OR SUPPER DISHES — WHITE OR CREAM SAUCE — CREAMED OYSTERS — PANNED OYSTERS — PIGS IN BLANKETS — CREAMED FISH — CREAMED LOBSTER — DRESSED CRAB — HOT CRAB — CREAMED CHICKEN OR TURKEY — SCALLOPED EGGS — EGGS IN DOUBLE CREAM — CREAMED EGGS ON TOAST — EGGS IN BEDS — COTTAGE PIE — MINCED CHICKEN — SARDINES ON TOAST — CHEESE FONDU — WELSH RAREBIT — PLAIN DRESSED LOBSTER — VEAL LOAF — PRESSED CHICKEN — MEAT SOUFFLÉ — LUNCH ROLL — HASH — BAKED TOMATOES — STUFFED POTATOES — PASTRY FOR PORK PIES — FRENCH DRESSING — TOMATO AND LETTUCE SALAD — EGG SALAD — HAM MOUSSE — CAULIFLOWER SALAD — PORK-PIE MEAT — HASH (ORDINARY) — BRAWN — MAYONNAISE — CHICKEN SALAD — LOBSTER SALAD — CELERY SALAD — SCOTCH WOODCOCK — SHRIMP TOAST — TO PICKLE BEEF OR TONGUE — TONGUE TOAST — CHEESE STRAWS — POTATO SALAD — GINGERBREAD — SOFT GINGERBREAD, TO BE EATEN HOT — GINGER BUNS — GRANDMOTHER’S SUGAR BUNS — TEA — GINGER BEER — LEMONADE — CHOCOLATE — COCOA
10. 10.PART III DINNER AND TEA DISHES SAUCES AND SWEETS — SOUPS — STOCK FOR ORDINARY SOUP — VEGETABLE MARROW SOUP — CREAM OF POTATO — CREAM OF SPINACH — CREAM OF TOMATO SOUP, CALLED TOMATO BISQUE — OYSTER SOUP — MEAT SOUPS — PLAIN MEAT SOUP — CLEAR VEGETABLE SOUP — SPLIT PEA SOUP — TOMATO SOUP — CHICKEN OR TURKEY SOUP — VEGETABLES — MASHED POTATOES — BEETS — STUFFED BEETS — PEAS — FRENCH BEANS — STEWED TOMATOES — ASPARAGUS — ONIONS — FRIED POTATOES — CARROT CROQUETTES — MACARONI — SWEETS — BLANCMANGE — CHOCOLATE BLANCMANGE — BAKED CUSTARD — COCOANUT CUSTARD — TAPIOCA PUDDING — FLOATING ISLAND — CAKE AND CUSTARD — APPLE CHARLOTTE — LEMON PUDDING — RICE PUDDING WITH RAISINS — BREAD PUDDING — ORANGE PUDDING — CABINET PUDDING — COTTAGE PUDDING — PRUNE WHIPS — JUNKET — STRAWBERRY SHORTCAKE — SHORTCAKE — LEMON CHEESE CAKES — LEMON JELLY — ORANGE JELLY — PRUNE JELLY — FRUIT JELLY — STEWED RHUBARB — SNOW PUDDING — VELVET CREAM — COMPOTE OF ORANGES AND CHESTNUTS — CREAM BUNS OR ÉCLAIRS — TREACLE SPONGE — HARD SAUCE — FOAMY SAUCE — CHRISTMAS PUDDING — FROTH SAUCE FOR PUDDINGS — LEMON SAUCE — WHITE SAUCE — QUICK PUDDING SAUCE — FRENCH PANCAKES — ICE-CREAMS AND ICES — QUEEN’S PUDDING — PLAIN ICE-CREAM — FRENCH ICE-CREAM — SUMMER PUDDING — COFFEE ICE-CREAM — CHOCOLATE ICE-CREAM — PEACH ICE-CREAM — STRAWBERRY ICE-CREAM — ITALIAN CREAM — LEMON ICE — ORANGE ICE — STRAWBERRY ICE — RASPBERRY ICE — CAKE — CHOCOLATE ICING FOR CAKES — ELEANOR’S CAKES — GRANDMOTHER’S LITTLE FEATHER CAKE — DOMINO CAKE — MARGARET’S OWN CAKE — SPONGE CAKE — BRANDY SNAPS — LAYER CAKE — DANISH CAKES — COCOANUT CAKES — DUNDEE CAKE — JOU CAKE — A NICE RICH CAKE — QUEEN CAKES — SHORTBREAD — NOAH’S BUN — A NICE CHOCOLATE CAKE — SWISS ROLL — FILLING FOR LAYER CAKES — NUT AND RAISIN FILLING — FIG FILLING — ORANGE FILLING — CARAMEL FILLING — EASY FRUIT-CAKE — PLAIN ICING — CHOCOLATE ICING — CARAMEL ICING — DOUGHNUTS — TEA CAKES — BREAD SAUCE FOR CHICKEN, TURKEY, AND GAME — BROWN SAUCE FOR FISH — COLD BRANDY SAUCE FOR PLUM PUDDING — TARTS — APPLE TART — FRENCH PEACH PIE — CRANBERRY PIE — TARTLETS — CANDY — SUGAR CANDY — HARDBAKE — PEPPERMINT DROPS — CREAM WALNUTS — CREAM MADE FROM ICING SUGAR — CHOCOLATE CREAMS — NUT CANDY — WALNUT CREAMS — BUTTERSCOTCH — PINOCHE — BETTY’S ORANGE CANDY — CREAMED DATES, FIGS, AND CHERRIES — DATES WITH NUTS — MARGARET’S SCHOOL LUNCHEONS — EGG SANDWICHES — LETTUCE SANDWICHES — CELERY SANDWICHES — CHICKEN AND CELERY SANDWICHES — SARDINE SANDWICHES — TOMATO AND CHEESE SANDWICHES
11. 11.INDEX
12. 12.Untitled

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