Cookery for little girls

Put on in hot water, simmer for half an hour, then place in cold water to loosen shells. When cold, cut in half, remove yolks, mash, and season with salt, pepper, a dash of prepared mustard, and a teaspoonful of vinegar, with a half teaspoonful of soft butter for each egg. Rub to a smooth paste, and pack back in the whites. For picnics, fasten two halves together with a wooden toothpick. SCRAMBLED EGGS Beat the desired number enough to break the yolks, season with salt and pepper, and add a tablespoonful of milk for each egg. Put in a hot pan half a teaspoonful of butter for each egg, and when melted, pour in the beaten eggs. Stir constantly, scraping from the bottom of the pan until cooked enough to suit individual taste, but watch closely, for the longer they cook the drier they become. Garnish with parsley or with dried beef, frizzled in a hot skillet with a small quantity of butter. BACON AND EGGS Place thin slices of bacon in a hot skillet, turn frequently to keep from curling, and remove to a hot plate when cooked as much as desired. Break eggs in a saucer, one at a time, to see that they are fresh, then drop gently into the hot fat. When done to suit individual taste, lift carefully to the center of a hot platter, and garnish with the bacon. The secret of an attractive table, which should be made clear to every girl, is clean linen, with dishes and silver carefully arranged. Each article of food, however simple, should be carefully placed in the center of its dish, and vegetables, meats and salads garnished with parsley, celery leaves, or occasionally rings of hard-boiled eggs. The eggs are especially nice on salads and on such a vegetable as spinach. A kitchen lesson would be incomplete without a few words regarding the care of the all-important dish-towels and dish-cloth. However many may be on hand, it is a wise plan to teach the little cook to take warm water and plenty of soap and wash them out each time, being careful to rinse them thoroughly after she is through. Then hang out in the air to dry. CHAPTER II Using Odds and Ends Every mother, in teaching her little daughter to cook, should impress upon her two essential points — economy and neatness. A cook cannot be too careful to have her materials, her utensils, and herself as clean as possible. So, before beginning work, the child should carefully wash her hands, clean her nails, smooth up any stray locks of hair, and put on the cap, sleeves and apron that are to protect her from spots and flying flour. Then all fruits or vegetables which are to be used should be well washed before being peeled, and the cooking utensils wiped off. Sometimes the pans or the stewing kettle have not been used for days, and there is sure to be a certain amount of dust on these that is almost imperceptible, but nevertheless unwholesome and often dangerous. Following the instructions regarding cleanliness, and of equal importance, is the lesson in the economical use of materials on hand. Anyone can