A Little Book for A Little Cook Review
A Little Book for A Little Cook Overview
A Little Book for a Little Cook was originally published by
Pillsbury in 1905. This new reproduction has all of the recipes
from the original softcover edition, but is being reissued with
the modern reader in mind. The collector will note some small
departures from the original book, but the little cook will no
doubt find what is here to be fun to cook, delicious, and warmly
nostalgic.
For best results, we recommend the following recipe changes
when preparing these old−fashioned recipes. When using
Pillsbury BEST® Flour, there is no need to sift the flour.
Just lightly spoon the flour into the measuring cup and
level it off. When combining the flour with other dry
ingredients, stir the ingredients together with a fork.
Bread: Soak 1 (.6 oz.) cake compressed yeast or 1 pkg.
active dry yeast and 1 tablespoon sugar in 2 tablespoons
lukewarm (105−110°F.) water for 2 minutes. Knead dough 5 to
10 minutes. Let dough rise in warm place until it is almost
double in size. Grease, bottom only, 8×4 or 9×5−inch loaf
pan. Bake at 375°F. for 35 to 40 minutes or until light
golden brown.
Biscuits: Bake on a lightly greased cookie sheet at 425°F.
for 9 to 11 minutes.
Ginger Bread: Bake in a greased 13x9−inch pan at 350°F. for
23 to 27 minutes.
Sponge Cake: Bake in a greased and floured 9−inch square or
11×7−inch pan at 350°F. for 24 to 29 minutes.
Muffins: Bake in a greased 12−cup muffin pan at 400°F. for
12 to 16 minutes.
Creamed Potatoes: If a double boiler is unavailable, cook in
a heavy saucepan over medium heat until mixture thickens,
about 5 minutes.
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*** Product Information and Prices Stored: Jan 17, 2011 16:40:17
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