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Tarts

Tarts

Whenever Margaret made pie she always saved all the bits of the crust and rolled them out, and lined patty-pans with them and baked them.

She often filled them with raw rice while they baked, to keep them in shape, saving the rice when they were done. 

She filled the shells with jelly, and used the tarts for lunch.
 

 

 

 

 

 

 

 

 

 

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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

Pies

Deep Apple Pie
Peach Pie
Pumpkin Pie
Cranberry Pie
Orange Pie
Tarts