A Little Book for A Little Cook

Excerpt

A NOTE TO THE MODERN READER

A Little Book for a Little Cook was originally published by Pillsbury in 1905. This new reproduction has all of the recipes from the original softcover edition, but is being reissued with the modern reader in mind. The collector will note some small departures from the original book, but the little cook will no doubt find what is here to be fun to cook, delicious, and warmly nostalgic.

For best results, we recommend the following recipe changes when preparing these old-fashioned recipes. When using Pillsbury BEST® Flour, there is no need to sift the flour. Just lightly spoon the flour into the measuring cup and level it off. When combining the flour with other dry ingredients, stir the ingredients together with a fork.

Bread: Soak 1 (.6 oz.) cake compressed yeast or 1 pkg. active dry yeast and 1 tablespoon sugar in 2 tablespoons lukewarm (105-110°F.) water for 2 minutes. Knead dough 5 to 10 minutes. Let dough rise in warm place until it is almost double in size. Grease, bottom only, 8×4 or 9×5-inch loaf pan. Bake at 375°F. for 35 to 40 minutes or until light golden brown.

Biscuits: Bake on a lightly greased cookie sheet at 425°F. for 9 to 11 minutes.

Ginger Bread: Bake in a greased 13x9-inch pan at 350°F. for 23 to 27 minutes.

Sponge Cake: Bake in a greased and floured 9-inch square or 11×7-inch pan at 350°F. for 24 to 29 minutes.

Muffins: Bake in a greased 12-cup muffin pan at 400°F. for 12 to 16 minutes.

Creamed Potatoes: If a double boiler is unavailable, cook in a heavy saucepan over medium heat until mixture thickens, about 5 minutes.

Fudge: Cook in a small heavy saucepan; pour mixture into a buttered 9x5 or 8x4-inch pan.

Chocolate Cake: Bake in a greased and floured 8-inch square pan at 350°F. for 23 to 27 minutes or until toothpick inserted in center comes out clean.

Johnny Cake: Bake in a greased 8-inch square pan at 400°F. for 15 to 20 minutes.

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.

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.

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....