Six Little Cooks; or, Aunt Jane's Cooking Class

A children's story from 1877 that smuggles in a whole cooking course — six little cooks, Aunt Jane's kitchen, and 160 numbered recipes woven through the tale.

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Eighth Day: Ellen

Grace went off in high glee, and Mrs. King turned to Jessie. "Here is a good little girl who can chop the ham for the sandwiches if Ellen will cut some slices for her. Of course we can't make them before to-morrow morning, but the ham can be chopped and shut up tight in a cold place, and it will be quite as good. The bread that is just going in to bake will be exactly right to cut up by that time." "I never heard before of chopping ham that was to go in sandwiches," observed Ellen; "I always saw the slices just put in whole." "And did you ever see any one try to bite through a good thick piece of ham and two slices of bread, Ellen?" said Mrs. King. "I have, and dreadful work they made of it. Some people are so particular that they grate the ham, but I think it is just as good chopped up into rather small pieces; not too fine, Jessie, but about a quarter of a mouthful."

For the Modern Kitchen

This is instruction embedded in a story rather than a formal recipe, and the whole point is the one technique: ham for sandwiches is chopped, not laid in whole slices. Everything else has to be inferred.

A Little History

Six Little Cooks belongs to a nineteenth-century genre that taught girls cookery through narrative — a group of children work through a season of lessons under an adult, and the instruction arrives as dialogue rather than as numbered steps. That format explains why there are no weights here: the reader is meant to be watching over Jessie's shoulder, not measuring. The sandwiches themselves are picnic and travelling food, a form Anglo-American households are often said to have leaned on heavily in this period. The attention to chopping fits a wider preoccupation of the period: finely grated or minced ham, sometimes pounded to a paste with butter, was treated as the respectable treatment of the meat.

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