File:American cookery (1919) (14587141407).jpg

Identifier: americancookery19unse_4 (find matches)
Title: American cookery
Year: 1914 (1910s)
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Publisher: New York (etc.) : Whitney Publications (etc.)
Contributing Library: Boston Public Library
Digitizing Sponsor: Boston Public Library

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Walnut Caramels Put two cups and one-half of granulated sugar,three-fourths a cup of red-label Karo, half a cup ofbutter, and one cup of rich milk over the fire to cook;stir constantly and, after the mixture has boiled threeor four minutes, gradually add, while constantly stir-ring, one cup and a half more milk; add the milk verygradually, that the mixture may not stop boiling.Cook, stirring frequently, to 248° F. Add one cup ofnut meats, broken in pieces, then one teaspoonful ofvanilla, and turn into two brick-loaf bread pans. Whennearly cold, unmold and cut in cubes. 329
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oz S QD Oh D Oh I—I Q2 w DOU u « Q W pq < < g 5 A merican Cook VOL. XXIV ery DECEMBER Playhouses for Children By Mary Harrod Northend Xo. 5 NOTHING is dearer to a childs heartthan a retreat which he can callabsolutely his own. Happily forthe boys and girls of the present day, theold-fashioned idea that any place was goodenough to play in is no longer widely held.Parents are fast coming to realize theimperative need of play in a childs life,and the advisability of making adequateprovision for it. For this purpose nothingis better adapted than the playhouse, andthe constantly increasing number of theseminiature abodes, designed and builtexpressly for the young peoples enjoy-ment, speaks well for its popularity. Had such an innovation been suggestedin our grandmothers days, it would,doubtless, have been promptly frownedupon and made the basis for a lecture onspoiling children. As a matter of fact,however, it has been proved in any numberof cases that, far from spoilin

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