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Story Soup Kids - Mixing up their next great adventure


Pasta Letters
Story Soup
Sweet Creations
Stir until Done
Peas -n- Carrots



One morning there was quite a good deal of cold mashed potato in the ice-box, so Margaret decided to have fish-balls for breakfast.

Her rule said: Take a box of prepared codfish and put it in a colander and pour a quart of boiling water through it, stirring it as you do so.

Let it drain while you heat two cups of mashed potato in a double boiler, with half a cup of hot milk, beating and stirring till it is smooth. Squeeze the water from the codfish and mix with the potato.

Beat one egg without separating it, and put this in, too, with a very little pepper, and beat it all well.

Turn it out on a floured board, and make into small balls, rolling each one in flour as it is done, and brushing off most of the flour afterward.

Have ready a kettle of hot lard, just as for smelts, and drop in three or four of the balls at one time, and cook till light brown.  Lift them out on a paper in the oven, and let them keep hot while you cook the rest.

Serve with parsley on a hot platter.




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A Little Cook-Book for a Little Girl

Main Page of Book

Margaret's Cook Book

A Note from SSK - Foreword
Little Cook-Book: Cereals
Little Cook-Book: Eggs
Little Cook-Book: Fish
Little Cook-Book: Meat
Little Cook-Book: Potatoes
Little Cook-Book: Toast
Little Cook-Book: Coffee
Little Cook-Book: White Sauce
Little Cook-Book: Main Dish
Little Cook-Book: Vegetables
Little Cook-Book: Salads
Little Cook-Book: Gingerbread
Little Cook-Book: Drinks
Little Cook-Book: Soups
Little Cook-Book: Vegetables
Little Cook-Book: Macaroni
Little Cook-Book: Desserts
Little Cook-Book: Sauces
Little Cook-Book: Ice Cream/Ices
Little Cook-Book: Cakes
Little Cook-Book: More Desserts
Little Cook-Book: Pies
Little Cook-Book: Candy
Little Cook-Book: School Lunches


Creamed Codfish
Salt Mackerel