Book-bot.com - read famous books online for free

A Little Cook Book for a Little Girl by Caroline French Benton
page 54 of 149 (36%)


Stuffed Potatoes

Wash six large potatoes and scrub them with a little brush, till
they are a nice clean light brown, and bake them for half an hour
in a hot oven; or, if they are quite large, bake them till they are
soft and puffy. Cut off one end from each and take out the inside
with a teaspoon, holding the potato in a towel as you do so, for
it will be very hot. Mix well this potato with two tablespoonfuls
of rich milk or cream, a half-teaspoonful of salt and just as much
butter, and put this back into the shells. Stand the potatoes side by
side in a pan close together, the open ends up, till they are browned.



SALADS


The Other Aunt said Margaret could never, never make salads,
but her mother said they were the easiest thing of all to learn,
so she did put them in just the same; she bought a tin of olive oil
from the Italian grocery, because it was better and cheaper than
bottled oil, and she gave Margaret one important direction,
``When you make salads, always have everything very cold,''
and after that the rules were easy to follow, and the salads
were as nice as could be.


French Dressing
DigitalOcean Referral Badge