Cookery for little girls

After a girl has learned how to make biscuit and other light breads, she should be shown at once how to prepare eggs in different ways so that she will be able at any time to serve a dainty breakfast. Creamed Eggs on Toast BOILED EGGS To boil an egg would seem to be the easiest matter possible, but it requires care just the same. Scarcely any two people in a family like eggs cooked the same length of time, and so, after ascertaining the way each one prefers, have the water boiling hard, and then check by adding a little cold water so that the shells will not crack from the heat. Put in the eggs carefully with a tablespoon, to prevent striking each other, boil the required number of minutes and remove each when its time is up, sending to the table at once. Hard boiled eggs, to be digestible, should be kept just at the boiling point for thirty minutes. The yolks will then be mealy. POACHED EGGS Poached eggs should be dropped in buttered gem pans and then set in a deep dripping-pan and covered with boiling water. When boiled as long as desired, lift gently on to rounds of buttered toast, sprinkle with salt and pepper, garnish with parsley or small celery leaves and serve on a hot platter. PLAIN OMELET For an omelet for four people, separate yolks and whites of five eggs. Beat yolks very light, add one-quarter teaspoonful salt, pepper, five tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix lightly, but thoroughly, and pour in well-buttered hot frying-pan, place on stove about two minutes until well puffed up, then put in oven for a moment until firm on top. On removing, fold omelet over with a cake-turner, place on a hot plate and garnish with parsley. FANCY OMELETS After the little daughter has mastered this popular dish, show her how to make it into a fancy one by adding various things. A small quantity (half a cupful) of chopped ham stirred in before cooking, converts it into a ham omelet, a cupful of cold boiled rice mixed thoroughly through the uncooked eggs, a rice omelet, while a cupful of chopped meat — or better, chopped chicken — will make a meat or chicken omelet. A delicious green corn omelet has the pulp from two ears of green corn, grated from the cob, added just before cooking. This should be given a slower fire and more time. For a cheese omelet, sprinkle half a cupful of grated cheese over the eggs after they are cooked before folding over. OMELET GARNISHING The wise mother will suggest to the young cook that instead of always using one recipe she try to think of some way of improving or varying it. A few green peas left from dinner can be made hot and sprinkled over an omelet the same way as the cheese, or the cup of stewed tomatoes left from the day before be strained, thickened with a teaspoonful of flour, seasoned with butter, pepper and salt, and served as a sauce, this making a delicious accompaniment to a plain omelet. CREAMED EGGS Take the desired number of hot hard-boiled eggs, cut in quarters, lay on pieces of hot but- tered toast, and cover with white sauce. This makes a most appetizing dish for breakfast or luncheon. Garnish with parsley. DEVILLED EGGS