A little girl's cookery book
A SELECTION FROM
MILLS & BOON’S
LIST OF GENERAL LITERATURE
THE STORY OF THE BRITISH NAVY. By E. Keble Chatterton, Author of “Sailing Ships.” With a Frontispiece in Colour and 50 Illustrations from Photographs. Demy 8vo, 10s. 6d. net.
NERVES AND THE NERVOUS. By Edwin Ash, M.D. (Lond.). Crown 8vo, 5s. net.
THE ZOO CONVERSATION BOOK. By Edmund Selous. Illustrated by J. A. Shepherd. Crown 8vo, 5s. net.
THE CHILDREN’S STORY OF WESTMINSTER ABBEY. By G. E. Troutbeck. With 4 Photogravure Plates, and 21 Illustrations from Photographs. Crown 8vo, 5s. net. Popular Edition, 1s. net.
THE CHILDREN’S STORY OF THE BEE. By S. L. Bensusan. Illustrated by C. Moore Park. Crown 8vo, 5s. net.
CHILD-NURTURE: Mental and Physical. A Book for Parents and Teachers. By Honnor Morten, Author of “The Nursery Nurse’s Companion,” “The Nurse’s Dictionary.” Illustrated. Crown 8vo, 3s. 6d. net.
KINGS AND QUEENS OF FRANCE. A Concise History of France. By Mildred Carnegy. With a Preface by the Bishop of Hereford. With a Map and four full-page Illustrations. Crown 8vo, 3s. 6d.
CANNED CLASSICS, AND OTHER VERSES. By Harry Graham. Profusely Illustrated by Lewis Baumer. Crown 4to, 3s. 6d. net.
QUEERY LEARY NONSENSE. Being a Lear Nonsense Book, with a long Introduction by the Earl of Cromer, and Edited by Lady Strachey of Sutton Court. With 50 Illustrations in Colour and Line. Crown 4to, 3s. 6d. net.
Caroline French Benton
Mary Florence Hodge
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A LITTLE GIRL’S COOKERY BOOK
CONTENTS
INTRODUCTION
PORRIDGE
BOILED RICE
RICE CROQUETTES
EGGS
FISH
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
SOUPS
VEGETABLES
SWEETS
CAKE
FILLING FOR LAYER CAKES
TARTS
CANDY
MARGARET’S SCHOOL LUNCHEONS
INDEX