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Story Soup Kids - Mixing up their next great adventure


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Stir until Done
Peas -n- Carrots

Lemon Pudding

Lemon Pudding

1 cup of sugar.
4 eggs.
2 lemons.
1 pint of milk.
1 tablespoonful of sugar.
2 tablespoonfuls of corn-starch.
1 pinch of salt.

Wet the corn-starch with half a cup of the milk, and heat what is left.

Stir up the corn-starch well, and when the milk is hot put it in and stir; then boil five minutes, stirring all the time. 

Melt the butter, and put that in with a pinch of salt, and cool it. 

Beat the yolks of the eggs, and add the sugar, the juice of both lemons, and the grated rind of one, pour into the milk, and stir well; put in a buttered baking-dish and bake till slightly brown.

Take it out of the oven; beat the whites of two eggs with a tablespoonful of granulated sugar, and pile lightly on top, and put in the oven again till it is just brown.

This is a very nice rule.

Orange Pudding

Make just like Lemon Pudding, but use three oranges instead of two lemons.

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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


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