By Olive Hyde Foster

The recipes during this ebook are designed to be used through children.

summary: The recipes during this publication are designed to be used through youngsters

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The foundation If part of the scraps have been fried or roasted, so much the better, as then the stock will be a delicate brown The meat, cut in and have even a richer taste. small cubes, with the bones well cracked, should be covered with twice the quantity of cold water and allowed to stand for several hours. CLEAR VEGETABLE SOUP Any kind of vegetables on hand can be put in COOKERY FOR LITTLE GIRLS Green-Pepper Saead at the same time, a small onion cut in little slices, a chopped carrot, turnip, a few string beans cut in inch lengths, half a cupful of peas, a couple of stalks of celery, a few sprigs of parsley, to- gether with three or four cloves and salt and pep- per to taste.

In fruit salads, boiled. FRENCH DRESSING Easily made prepared at the ful of finely ful salt, a is the French dressing, and often table. To one-quarter teaspoon- minced onion, add one-half teaspoonlittle black pepper, a few grains of 19 COOKERY FOR LITTLE GIRLS Cayenne and six teaspoonfuls olive oil. Stir well, and mix thor- add two teaspoonfuls vinegar, oughly. FRESH VEGETABLE SALAD To make the best of the few vegetables we have found on hand, wash the lettuce carefully (looking cut for the tiny green bugs found on some and arrange on a plate.

22 covered with CHAPTER III Some Easy Soups Every to make tities little cook should early be taught how a variety of soups, as many small quanway that oth- of food can be utilized in this erwise might be wasted. STOCK Take, for instance, the bones and small trim- mings from steaks, chops or a roast, and the remnant of a chicken. bone, will make for a great These, with a five-cent soup the stock, which many is kinds of soup. the foundation If part of the scraps have been fried or roasted, so much the better, as then the stock will be a delicate brown The meat, cut in and have even a richer taste.

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