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,
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