Cookery for little girls

To fry oysters, select large, choice ones, and dry in a napkin. Taking one at a time, roll in cracker crumbs, season with salt and pepper, dip in beaten egg, and cover thoroughly again with the rolled cracker. Spread out on a bread board and allow to stand a little while for this covering to set, then cook either in a skillet with a small amount of butter, or in deep fat, until lightly browned. Lift on to a piece of wrapping paper to drain, but keep hot, and serve garnished with parsley and sliced lemon. WELSH RAREBIT This is another good dish for an evening supper. Crumble half a pound of grated cheese, and put in a chafing-dish or a double boiler. Season with half a teaspoonful of salt, half a teaspoonful of prepared mustard and a dasli of red pepper. When it begins to melt, stir constantly, and as soon as it begins to look the least bit " stringy," pour in slowly a quarter of a cup of cream and one beaten egg. As this blends, add a teaspoonful of butter, cook until smooth, and serve immediately on rounds of hot toast or square soda crackers. FRITTERS, APPLE AND BANANA Fritters help out nicely, too, for company, and can be fried in a small quantity of very hot fat instead of in the deep fat if mother prefers. Sift one cup of flour, add one-quarter teaspoon salt, a tablespoon sugar, two-thirds of a cup of milk, one tablespoonful melted butter, and the yolk of one egg, beaten light. Stir to a smooth FOR THE UNEXPECTED GUE ST r,-..- Tray Arranged for Welsh Rarebit batter, add the stiffly beaten white, and lastly several sour apples, cut in thin slices, or three bananas, cut a little thicker. Drop by the spoonful in the smoking hot fat, set where they will not scorch, and if in a frying pan, turn over as soon as brown around the edges. Serve with powdered sugar. MILK TOAST Put on in a double boiler two cups of milk, one tablespoonful of butter, salt to your own taste, and allow to come to a boil. Have ready four squares of nicely browned toast, put in a hot vegetable dish, pour over the milk, clap on the cover, and serve at once. Some people like the milk thickened with a teaspoonful of flour that has first been moistened with a little cold milk, but I prefer it without. Every housekeeper should impress on her young daughter the importance of keeping on hand a small quantity of canned goods to provide for the unexpected guest, and this should include sardines, salmon, shrimps, lobster, French peas, olives and orange marmalade. These things will all keep for months in a cool place, yet are indispensable in an emergency. The can of shrimps, opened and placed in cold water for a little while, will taste as good as the fresh, and the salmon, with the skin and bones removed, will be ready on short notice to be served in a number of ways. CANNED FISH SALADS For salad, take either shrimps, lobster or salmon, and after breaking in small pieces, add an equal amount of celery, season with salt and moisten with salad dressing. Serve on lettuce. CREAMED CANNED FISH If our small cook wishes to serve a hot dish, however, in a hurry for company, she can make FOR THE UNEXPECTED GUEST