Cookery for little girls

All little children like this, and it is easily made. To two cups of molasses, add one cup of sugar, two tablespoons of butter, and boil until brittle when dropped in cold water. Add then one-fourth teaspoonful of soda, stir through and pour on buttered tins. When cool enough to handle pull to a light color, cut in sticks, and lay on oiled paper to harden. This is good flavored with a few drops of peppermint, but do not get in too much. STUFFED DATES Stuffed dates are a most wholesome sweet, and quickly made, too. The dates must first be picked apart, washed in warm water and dried in an old napkin. Remove the seed from each with a sharp knife, slip a nut in its place, press together, and sift over with granulated sugar. Leave standing a while on oiled paper to become firm. They are nice served at the end of a dinner, with the dessert and coffee. SALTED NUTS Salted nuts, used so much, are usually placed on the table when it is set, and passed during the meal. They are very expensive if bought ready for use, but quite inexpensive made at hornet Either almonds or peanuts can be used, but the almonds must first be dropped in boiling water long enough to loosen the skins, which will slip off easily in a cloth. Melt half a teaspoonful of butter in a pie-pan, pour in a cup of nut meats, stir enough to cover with the oil, and brown in the oven. Remove, and rub dry with a soft cloth, and sprinkle with fine salt. CHAPTER XV Preserving I should not feel the series of lessons complete without a word to the mothers about how to interest their girls in this important part of cooking. It is so easily done, and my own little daughters took such pleasure in the work, that I hope every woman will let her child try putting up at least one kind of fruit. The first step, however, is to get the fruit jars and glasses all conveniently at hand, clean and dry, with fresh rubbers for the tops. CANNED PEARS AND PEACHES Peaches and pears should be thinly peeled and halved, then dropped into a thick sirup made by boiling four parts granulated sugar to one part water. The fruit juice will thin this considerably, but the fruit should be boiled gently until thoroughly cooked and transparent. Then lift PRESERVING it carefully into the jars, set in a pan of boiling water, out of a draft, to avoid breaking, pack to the top, and fill to overflowing with the sirup. Screw tops on immediately as tight as possible. This is the great secret of successful canning. PRESERVED PLUMS Damson plums make a rich, old-fashioned preserve if washed, pricked, and allowed to stand a few hours, mixed with an equal quantity of sugar — pound for pound — then put on the stove where they will gently simmer until cooked down quite thick. They must be watched carefully, however, to prevent scorching. Such rich fruit is best put up in pint jars, as usually only a small quantity is needed at a time. CANNED CHERRIES Seed the cherries after washing them, watching carefully to see that none are wormy, and measure. Take half the quantity of sugar, moisten with just enough water to melt, boil to a thick syrup, and then add the cherries. Cook fifteen minutes, and seal, RASPBERRY JAM