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Little Cook-Book: More Desserts


Margaret's mother did not approve of putting this rule in her cook-book, because she did not want Margaret ever to eat rich things; but her grandmother said it really must go in, for once in awhile very nice doughnuts would not hurt anybody.

1 1/2 cups of sugar.
1/2 cup of butter.
3 eggs.
1 1/2 cups of milk.
2 teaspoonfuls baking-powder.
Pinch of salt.

Put in flour enough to make a very soft dough, just as soft as you can handle it.

Mix, and put on a slightly floured board and make into round balls, or roll out and cut with a cooky cutter with a hole in the centre.

Heat two cups of lard with one cup of beef suet which you have melted and strained, and heat till it browns a bit of bread instantly.

Then drop in three doughnuts,--not more, or you will chill the fat, --and when you take them out dry on brown paper.

It is much better to use part suet than all lard, yet that will do if you have no suet in the house.

More Desserts and Snacks

Oatmeal Macaroons
Peanut Wafers
Tea-party Cakes
Almond Strips

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Stir Until Done

Kids in the Kitchen
Little Cook-Book for a Little Girl
Seasonal / Holiday Recipes
Food Recipes
Edible Clay
Edible Finger Paint
Craft Recipes

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