“Ready for the make-believe repast, string number five was pulled, and when the box was opened the Little Cousin fairly squealed, for there was a real luncheon for Dolly and herself, all in twos! There were two tiny buttered biscuits, two very small apple turnovers, and two little frosted cakes. There were, also, two small bottles containing a brownish liquid. It was chocolate! Oh, how glad the Little Cousin was that she had passed the stage where she could not eat! It would have been hard, indeed, to have left all those goodies for Dolly. As it was she had to take food in very small bits, but that only made it last the longer; and if it did hurt a little once in a while she did not mind, it tasted so good. So on the whole, the luncheon was a very happy affair.”
A cook of roughly the same moment, setting down the same dish.
1/2 pint of flour. 1 gill of milk. 1 teaspoonful of baking powder. 1-1/2 tablespoonfuls of sugar. 1/4 teaspoonful of salt. 1 tablespoonful of butter. 1 egg. 10 tablespoonfuls of apple sauce. Mix the flour, salt, baking powder, and sugar. Rub this mixture through a sieve and then rub into it the butter. Now beat the egg till light, and add to it the milk. Stir this liquid into the dry ingredients. Sprinkle the moulding board with flour, and roll down the dough to the thickness of about one fourth of an inch. Cut this dough into cakes the size of a saucer. It is a good way to lay a saucer upside down on the dough and cut around it with a jagging-iron or knife. Put two tablespoonfuls of stewed, sweetened, and seasoned apples on each piece of dough; fold over, and roll up, pinching the edges together. Have on the fire a kettle containing hot fat about five or six inches deep. When the fat be
Sources: The passage is from Various, Boys and Girls Bookshelf, free to read in full at Project Gutenberg. The recipe is from Parloa, Miss Parloa's Young Housekeeper of 1893, also free in full. Both are in the public domain in the United States. The binding above is ours — forest cloth, pear stamp.