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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Seventh Day: Stir

To one gill (or half a tumblerful) of wine, add one and a half tumblerfuls boiling water; flavor with nutmeg or lemon and sweeten slightly. Stir in grated bread or crackers to make it as thick as gruel, and let it boil up once.

No. 86-RICE BLANC MANGE.

Four tablespoonfuls ground rice and one saltspoon salt, wet with cold milk and stirred into one quart boiling milk. Rub the rind of a lemon hard with lump sugar, and sweeten with the sugar thus flavored. Boil, stirring all the time, for eight minutes; then cool it, and add the whites of three eggs beaten to a froth. Place over the fire again and stir constantly until boiling hot, then turn into moulds to harden.

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