When mother lets us cook: a book of simple receipts for little folk, with important cooking rules in rhyme, together with handy lists of the materials and utensils needed for the preparation of each dish

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Moffat, Yard & company, 1908 - Children's cookbooks - 95 pages
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I love this book great details for simple dish.

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This is a very cute little book written for mothers with children in the kitchen. It teaches basic kitchen skills and recipes and has cute little rhymes, mnemonic aids to remember basic principles of the kitchen, for example.
This rule above all others heed,
Have ready everything you need.
Before you start be sure to read,
The whole receipt, then work with speed.
The first recipe is boiled eggs and it warns you strongly to only boil the freshest eggs. Today, recipes say you should only boil older eggs, some say you should not boil an egg less than two weeks old. The difference is that eggs today reach the market and the home much fresher than they did a hundred years ago. Hens laid eggs only when the day length was right, and artificial light was not used to control this, so Hens only laid twice a year. So eggs would frequently be several months old before reaching market. Today, they may well be only a few days old and stored in much more sophisticated ways. You cannot peel a boiled egg today if it is too fresh.
So, times and recipes change. So you should read each recipe carefully and think of what history lessons you can teach your children along with cooking and nice useful rhymes.
 

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Page 10 - This rule above all others heed: — Have ready everything you need. Before you start be sure to read The whole receipt, then work with speed.
Page 66 - Two cupf uls make a pint ; in short Four even cupfuls make a quart. And folks have found this saying soundA pint's a pound the world around.

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