A Little Cook Book for a Little Girl | Page 3

much.
Rice Croquettes

1 cup of milk.
Yolk of one egg.
1/4 cup of rice.
1 large
tablespoonful of powdered sugar.
Small half-teaspoonful of salt.
1/2
cup of raisins and currants, mixed.
1/2 teaspoonful of vanilla.
Wash the rice and put in a double boiler with the milk, salt and sugar
and cook till very thick; beat the yolks of the eggs and stir into the rice,
and beat till smooth. Sprinkle the washed raisins and currants with flour,
and roll them in it and mix these in, and last the vanilla. Turn out on a
platter, and let all get very cold. Then make into pyramids, dip in the
yolk of an egg mixed with a tablespoonful of water, and then into sifted
bread-crumbs, and fry in a deep kettle of boiling fat, using a wire
basket. As you take these from the fat, put them on paper in the oven
with the door open. When all are done, put them on a hot platter and
sift powdered sugar over them, and put a bit of red jelly on top of each.
This is a nice dessert for luncheon. All white cereals may be made into
croquettes; if they are for breakfast, do not sweeten them, but for
luncheon use the rule just given, with or without raisins and currants.
Hominy
Cook this just as you did the rice, drying it in the oven; serve one
morning plain, as cereal, with cream, and then next morning fried, with
maple syrup, after the rest of the meal. Fried hominy is always nice to
put around a dish of fried chicken or roast game, and it looks especially
well if, instead of being sliced, it is cut out into fancy shapes with a
cooky-cutter.
After Margaret had learned to cook all kinds of cereals, she went on to
the next thing in her cook-book.
EGGS
Soft Boiled
Put six eggs in a baking-dish and cover them with boiling water; put a
cover on and let them stand where they will keep hot, but not cook, for
ten minutes, or, if the family likes them well done, twelve minutes.
They will be perfectly cooked, but not tough, soft and creamy all the

way through.
Another way to cook them is this:
Put the eggs in a kettle of cold water on the stove, and the moment the
water boils take them up, and they will be just done. An easy way to
take them up all at once is to put them in a wire basket, and sink this
under the water. A good way to serve boiled eggs is to crumple up a
fresh napkin in a deep dish, which has been made very hot, and lay the
eggs in the folds of the napkin; this prevents their breaking, and keeps
them warm.
Poached Eggs
Take a pan which is not more than three inches deep, and put in as
many muffin-rings as you wish to cook eggs. Pour in boiling water till
the rings are half covered, and scatter half a teaspoonful of salt in the
water. Let it boil up once, and then draw the pan to the edge of the
stove, where the water will not boil again. Take a cup, break one egg in
it, and gently slide this into a ring, and so on till all are full. While they
are cooking, take some toast and cut it into round pieces with the
biscuit cutter; wet these a very little with boiling water, and butter them.
When the eggs have cooked twelve minutes, take a cake-turner and slip
it under one egg with its ring, and lift the two together on to a piece of
toast, and then take off the ring; and so on with all the eggs. Shake a
very little salt and pepper over the dish, and put parsley around the
edge. Sometimes a little chopped parsley is nice to put over the eggs,
too.
Poached Eggs with Potted Ham
Make the rounds of toast and poach the eggs as before. Make a white
sauce in this way: melt a tablespoonful of butter, and when it bubbles
put in a tablespoonful of flour; shake well, and add a cup of hot milk
and a small half-teaspoonful of salt; cook till smooth. Moisten each
round of toast with a very little boiling water, and spread with some of
the potted ham which comes in little tin cans; lay a poached egg on
each round, and put a teaspoonful of white sauce on each egg.

If you have no potted ham in the house, but have plain boiled ham, put
this through the meat-chopper till you have half a cupful, put in a
heaping teaspoonful of the sauce, a saltspoonful of dry mustard, and a
pinch of red pepper, and it will do just