When mother lets us cook; a book of simple receipts for little folk, with important cooking rules in rhyme, together with handy lists of the materials and utensils needed for the preparation of each dish . MOTHER LETS US COOK 5 JELLY WARM-OVER 3 tablespoonfuls cur- Saucepan or chafing- rant jelly dish Cold beef or mutton SpoonsPepper and saltFrench mustard If you have any cold beef or mutton left overfrom yesterday, cut it into rather thick slices. Take your saucepan and put it on a hot partof the stove. Put in your saucepan 1 heaping tablespoonfulof butter, and as soon as it is melted add ^ t
When mother lets us cook; a book of simple receipts for little folk, with important cooking rules in rhyme, together with handy lists of the materials and utensils needed for the preparation of each dish . MOTHER LETS US COOK 5 JELLY WARM-OVER 3 tablespoonfuls cur- Saucepan or chafing- rant jelly dish Cold beef or mutton SpoonsPepper and saltFrench mustard If you have any cold beef or mutton left overfrom yesterday, cut it into rather thick slices. Take your saucepan and put it on a hot partof the stove. Put in your saucepan 1 heaping tablespoonfulof butter, and as soon as it is melted add ^ tea-spoonful of salt and a pinch of red pepper, mix-ing it well with a spoon. If you like, add 1teaspoonful of French mustard. Stir into this 3 generous tablespoonfuls of cur-rant jelly. When it is all smoking hot and well mixed, addyour slices of meat. Cook for a few more minutes until the meat isheated through and has absorbed some of thesauce. Serve in a hot dish at once. Be sure to pourall the jelly sauce over the meat. 6 WHEN MOTHER LETS US COOK MILK EULE For cooking milk two rules I tell,—Milk quickly burns, so stir it well; Or cook it in a double pot,— It curdles where the stoves too WHEN MOTHER LETS TJS COOK 7 CREAM SAUCE FOR ALL SORTS OF THINGS 1 tablespoonful flour Saucepan or chafing- 1 tablespoonful but- dishter Spoon 1 cupful milk Measuring cup 1 teaspoonful salt ^4 teaspoonful pep-per Put 1 tablespoonful of butter into a saucepan,and put the saucepan on the stove. When the butter is melted add 1 tablespoonfulof flour. Stir every minute, for it burns easily. When the butter and flour are frothy and wellmixed, pour in 1 cup of milk or cream, drop bydrop, stirring with the other hand. Do this quickly, but be very careful not to letany lumps form; the stirring is to prevent this,and also to keep the sauce from burning. Cook it till it boils up, and then stir in 1 tea-spoonful of salt and ^4 teaspoonful of pepper. The sauce is now ready for use. This is enough
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Keywords: ., bookcentury1900, bookdecade1900, booksubjectc, booksubjectcookery
