Cookery for Little Girls Part 1

Cookery for Little Girls.

by Olive Hyde Foster.

Preface

This book has been prepared with the special purpose of a.s.sisting mothers throughout the country to train their small daughters in the art of cookery. Scarcely any child can be trusted to take a recipe and work alone, as the clearest directions need the watchful supervision of an experienced woman, who can detect the coming mistake and explain the reason for doing things in a certain way.

All children like to experiment in the kitchen, and instead of allowing them to become an annoyance, they should be so directed that their efforts will result in immediate help to the mother and prove invaluable life lessons to the little ones themselves. Nothing is really more pitiable than the helpless woman who, when occasion demands, finds herself unable to do ordinary cooking. And that young wife is blessed indeed who has been prepared for her duties in the home by a conscientious mother. Therefore let no woman think it too much trouble to teach her child the preparation of various kinds of food, impressing on her at the same time the dignity and importance of the work.

The following articles, though considerably lengthened and rearranged, were written at the request of the Editor, and ran for a year in _Pictorial Review_; and the encouraging letters they elicited from women and children everywhere, prompted this publication in book form. The intention has been not to make a complete manual of cookery, but instead to create interest in enough branches to enable an otherwise inexperienced person to successfully put together any good recipe.

Thanks are also due for the use of material appearing in _The Circle_ and _Harper's Bazar_.

OLIVE HYDE FOSTER.

CHAPTER I

Good Things For Breakfast

(For these recipes, unless otherwise specified, make all measurements level. The use of measuring cups, divided into halves and thirds, is strongly urged, as well as the tea and table measuring spoons.)

Every mother should begin to instruct her little daughter at an early age in the different branches of housekeeping, and if taught in the right way, none will prove more attractive than cooking. When quite young the child will be eager to experiment, and generally will be careful; and with many of the simple recipes she can scarcely make a mistake, and they will prove invaluable to her later on.

Cooking is of great educational value. Aside from giving a girl that knowledge necessary to the proper conduct of a home, in the dextrous handling of utensils and food products, the concentration required, and the practice of doing certain work for certain results, it also gives excellent mental training and brings all-round development. Every girl should become a good practical cook; and in the majority of cases the mother, for many reasons, is the best teacher.

EQUIPMENT

The small cook should be provided with her own ap.r.o.n, sleeves and cap.

Also attach to her belt a tea-towel and a small holder for lifting hot pans. This will make her feel more important and too, impress upon her the need of having everything clean and orderly. Then emphasize the necessity of always following directions, and taking the pains to make each cupful an _even_ cupful--each spoonful an _even_ spoonful. The pan for baking should be thoroughly greased and set aside ready for use, after the fire has first been put in good condition, so that the oven will be right, and then all the cooking utensils and materials placed conveniently at hand.

For the first lesson suppose the choice be baking-powder biscuit. When properly made they are delicious, but from the number of times that otherwise good cooks fail on this point, I have come to the conclusion that the secret lies in the mixing and handling.

[Ill.u.s.tration: PREPARING TO MAKE BISCUIT]

BAKING-POWDER BISCUIT

Have the child place two even cupfuls of flour in the sifter, with two level teaspoonfuls of baking-powder, half a teaspoonful of salt, and then sift. To this add one rounded tablespoonful of lard. The little maid's hands and nails should be specially cleaned so she can work this thoroughly into the flour, and it may take her five minutes to do it properly. Next, dusting her hands, have her take a table fork and stir all the time as she adds the milk. Generally three-quarters of a cupful of milk is enough, but if the flour was packed in solid it may take a whole cupful. Mix up well with the fork into a soft dough, and turn out on a floured bread-board. She must not handle it, even now, but sprinkle over just enough flour to keep the rolling-pin from sticking while she rolls it out until three-fourths of an inch thick.

Next she should be shown how to cut into small rounds without any waste, for the dough that is left to be molded over will take up more flour and consequently be thicker and not so light. As each biscuit is cut it should be carefully placed in the pan, close to its neighbor, but not crowding, and when all are ready, popped into a hot oven for fifteen minutes' baking.

This lesson should be repeated in a few days, before the child has forgotten any of the details, and thereafter it is advisable to let her make the same dough, for different purposes, at least once a week for a while. For meat pies, dumplings, or shortcake, one-half the recipe will be plenty for a family of four, and she will feel that she has learned each time how to make a new dish. Provide a small blank book and have her write down every recipe, with the full directions for mixing. This will be her very own, and as it grows will come to be a valued treasure.

BAKED APPLES

As cooked fruits are such nouris.h.i.+ng food, let the child prepare some kind while the biscuits are baking--apples, for instance. The oven being hot, it is best to bake them, so show her how to wash, core and then fill each opening with sugar, cinnamon and a little b.u.t.ter. It will take only a few moments to prepare them, and while the baking is in progress the dishes that have been used should be washed and set in the closet, the materials left be put away. All must be in order before the lesson is p.r.o.nounced over and the dish-pan wiped and put up. Where it is desired to serve the apples and biscuits at the same meal, the apples should be prepared first, as they take longer to bake.

CORN BREAD

Corn bread, too, is easy for any child to make. Have her mix one and one-half cups of sifted flour, one-half cup of yellow corn meal, three tablespoons of granulated sugar, one teaspoon of salt and two teaspoons of baking powder. Add two well-beaten eggs, one cup milk, and one tablespoon of melted b.u.t.ter. Pour in b.u.t.tered tin or gem pans, and bake in hot oven for fifteen or twenty minutes.

m.u.f.fINS

Then next try m.u.f.fins. Have her sift two cups of flour, one teaspoon of salt, and two teaspoons of baking powder. Add one cup of milk, two tablespoons of melted b.u.t.ter, and two eggs, with the stiff whites last.

Bake in b.u.t.tered m.u.f.fin tins fifteen or twenty minutes in a hot oven.

GRIDDLE CAKES

If successful with these things, she will be quite sure with a little care to make good griddle cakes. Have her sift two cups of flour with two teaspoons of baking powder, half a teaspoon of salt, a tablespoon of sugar, and stir in the yolks of two eggs, well beaten, and a cup and a half of milk. When perfectly smooth, and just before baking, fold in the stiff whites. Grease a hot griddle with a piece of suet, put down a spoonful of batter at a time, and turn as soon as it bubbles well over the top. Watch carefully to keep from burning, but never turn a pancake the second time.

After a girl has learned how to make biscuit and other light breads, she should be shown at once how to prepare eggs in different ways so that she will be able at any time to serve a dainty breakfast.

[Ill.u.s.tration: CREAMED EGGS ON TOAST]

BOILED EGGS

To boil an egg would seem to be the easiest matter possible, but it requires care just the same. Scarcely any two people in a family like eggs cooked the same length of time, and so, after ascertaining the way each one prefers, have the water boiling hard, and then check by adding a little cold water so that the sh.e.l.ls will not crack from the heat. Put in the eggs carefully with a tablespoon, to prevent striking each other, boil the required number of minutes and remove each when its time is up, sending to the table at once. Hard boiled eggs, to be digestible, should be kept just at the boiling point for thirty minutes. The yolks will then be mealy.

POACHED EGGS

Poached eggs should be dropped in b.u.t.tered gem pans and then set in a deep dripping-pan and covered with boiling water. When boiled as long as desired, lift gently on to rounds of b.u.t.tered toast, sprinkle with salt and pepper, garnish with parsley or small celery leaves and serve on a hot platter.

PLAIN OMELET

For an omelet for four people, separate yolks and whites of five eggs.

Beat yolks very light, add one-quarter teaspoonful salt, pepper, five tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix lightly, but thoroughly, and pour in well-b.u.t.tered hot frying-pan, place on stove about two minutes until well puffed up, then put in oven for a moment until firm on top. On removing, fold omelet over with a cake-turner, place on a hot plate and garnish with parsley.

FANCY OMELETS

After the little daughter has mastered this popular dish, show her how to make it into a fancy one by adding various things. A small quant.i.ty (half a cupful) of chopped ham stirred in before cooking, converts it into a ham omelet, a cupful of cold boiled rice mixed thoroughly through the uncooked eggs, a rice omelet, while a cupful of chopped meat--or better, chopped chicken--will make a meat or chicken omelet. A delicious green corn omelet has the pulp from two ears of green corn, grated from the cob, added just before cooking. This should be given a slower fire and more time. For a cheese omelet, sprinkle half a cupful of grated cheese over the eggs after they are cooked before folding over.

OMELET GARNIs.h.i.+NG