Cookery for little girls

even now, but sprinkle over just enough flour to keep the rolling-pin from sticking while she rolls it out until three-fourths of an inch thick. Next she should be shown how to cut into small rounds without any waste, for the dough that is left to be molded over will take up more flour and consequently be thicker and not so light. As each biscuit is cut it should be carefully placed in the pan, close to its neighbor, but not crowding, and when all are ready, popped into a hot oven for fifteen minutes' baking. This lesson should be repeated in a few days, before the child has forgotten any of the details, and thereafter it is advisable to let her make the same dough, for different purposes, at least once a week for a while. For meat pies, dumplings, or shortcake, one-half the recipe will be plenty for a family of four, and she will feel that she has learned each time how to make a new dish. Provide a small blank book and have her write down every recipe, with the full directions for mixing. This will be her very own, and as it grows will come to be a valued treasure. BAKED APPLES As cooked fruits are such nourishing food, let the child prepare some kind while the biscuits are baking — apples, for Instance. The oven beinghot, it is best to bake them, so show her how to wash, core and then fill each opening with sugar, cinnamon and a little butter. It will take only a few moments to prepare them, and while the baking is in progress the dishes that have been used should be washed and set in the closet, the materials left be put away. All must be in order before the lesson is pronounced over and the dishpan wiped and put up. Where it is desired to serve the apples and biscuits at the same meal, the apples should be prepared first, as they take longer to bake. CORN BREAD Corn bread, too, is easy ror any child to make. Have her mix one and one-half cups of sifted flour, one-half cup of yellow corn meal, three tablespoons of granulated sugar, one teaspoon of salt and two teaspoons of baking powder. Add two well-beaten eggs, one cup milk, and one tablespoon of melted butter. Pour in buttered tin or gem pans, and bake in hot oven for fifteen or twenty minutes. MUFFINS Then next try muffins. Have her sift two cups of flour, one teaspoon of salt, and two teaspoons of baking powder. Add one cup of milk, two tablespoons of melted butter, and two eggs, with the stiff whites last. Bake in buttered muffin tins fifteen or twenty minutes in a hot oven. GRIDDLE CAKES If successful with these things, she will be quite sure with a little care to make good griddle cakes. Have her sift two cups of flour with two teaspoons of baking powder, half a teaspoon of salt, a tablespoon of sugar, and stir in the yolks of two eggs, well beaten, and a cup and a half of milk. When perfectly smooth, and just before baking, fold in the stiff whites. Grease a hot griddle with a piece of suet, put down a spoonful of batter at a time, and turn as soon as it bubbles well over the top. Watch carefully to keep from burning, but never turn a pancake the second time.