Cookery for little girls

ficiently cooked they should be drained and may then be mashed, seasoned with pepper and salt and butter and served in a hot covered dish. Or if preferred they can be left in the cubes and served with our little cook's favorite white sauce poured over. If mashed they are to be served on the dinner plate, but if in cream sauce they will have to be put in individual sauce-dishes. PARSNIPS Plain boiled parsnips are delicious if cut in slices and fried in butter, as they acquire a sweetness not brought out in any other way of cooking. If the left-over quantity is mashed, it can be made into little flat cakes and browned in butter. The child should be encouraged to think of as many different ways as possible and then allowed to experiment and see the result. WINTER SQUASH Winter squash is good prepared in the same way as the mashed parsnips — that is, plain boiled and then mashed, but I prefer the Hubbard variety, cut in large squares and baked in the shell — without being peeled. Season before putting on the oven shelf, spread with a little butter and add a slight sprinkling of granulated sugar. This will take about three-quarters of an hour to bake, and should be a light brown over the top. The child may have some difficulty in cutting a Hubbard squash, as it is so hard, but she can prepare it after it has been cut for her. DRIED LIMA BEANS Put to soak half a pound of dried Lima beans in a small quantity of cold water. Next morning set where they will simmer slowly for two hours in salted water enough to cover. At dinner-time drain, and serve on the dinner plates simply seasoned with butter, pepper and salt. Or, if preferred, they can be served in sauce dishes, with white sauce. BOILED CABBAGE A nice way to serve cabbage hot is to chop fine after it has soaked half an hour in cold water, put on in boiling salted water, and cook in an open kettle with a pinch of soda, about forty minutes or until tender. Then drain and serve immediately with butter, pepper and salt, or with white sauce. Some people prefer to add simply a little vinegar, so find out the family taste. BAKED BEANS For a small family, soak one pint of the small navy beans over night, and next morning boil gently until nearly tender. Drain, throw away that water, and add a teaspoonful of salt, a tablespoon of molasses and a cupful of boiling water. Cut a quarter of a pound of salt pork in small pieces, put half of the beans in a baking dish, add a layer of half the pork, fill up with the rest of the beans and lay the rest of the pork around over the top. Cover the beans with boiling water, put a tin over the dish, and bake a number of hours, — the longer the better. As the water boils away, add enough more to keep from burning, and half an hour before serving, uncover and allow to brown over the top. If a slow fire is going in the range, the beans will be the better for cooking most of the day, but they must be wr.tched to keep from burning. However, they will taste very fine if boiled longer at first, — until perfectly tender, and then baked only an hour. CREAMED ONIONS Peel off the outside skin, cover with boiling water, cook five minutes, drain, and cover with