Project Gutenberg's A Little Book for A Little Cook, by L. P. Hubbard

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Title: A Little Book for A Little Cook

Author: L. P. Hubbard

Release Date: January 2, 2008 [EBook #24125]

Language: English

Character set encoding: ASCII

*** START OF THIS PROJECT GUTENBERG EBOOK A LITTLE BOOK FOR A LITTLE COOK ***

Produced by Sankar Viswanathan, Juliet Sutherland, and the
Online Distributed Proofreading Team at http://www.pgdp.net

A little Book

for A little Cook

COPYRIGHT 1905

BY L.P. HUBBARD.

PUBLISHED BY

Pillsbury, Minneapolis

* * * * *

DIRECTIONS

1. Always use Pillsbury's Best Flour.

2. Sift flour twice before adding to cakes or breakfast cakes.

3. _Make all measurements_ level by using edge of knife to
lightly scrape off from top of cup or spoon until material is
even with the edges.

4. Use same sized cups or spoons in measuring for the same
recipe.

5. Before starting to make recipe, read through carefully, then
put on table all the materials and tools needed in making that
particular recipe.

* * * * *

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(R) 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 y