Cookery for little girls

Really, though, this fine apple jelly is quite a valuable addition to such strong fruits as quinces, or such watery ones as strawberries. CHAPTER XVI Sandwiches and Drinks SANDWICHES OF CHICKEN OR MEAT For picnics, school luncheons, and her evening parties my little maid will want sandwiches, and there are many kinds easily made. And generally she will want the bread cut very thin and spread with soft butter. For ordinary occasions she may use any kind of meat she happens to find in the house, slicing it if she can, then seasoning with mustard, or else putting it through the grinder and seasoning with mustard, a small minced pickle, or finely chopped sweet green pepper. In using the ground meat, however, rub it to a paste with the butter intended for the bread, and it will spread more easily. HAM SANDWICHES To be particularly nice, mince the ham, cream with the butter, season with mustard, spread on one slice of bread, cover with a crisp lettuce leaf, add the top slice of bread, then cut in triangles. LETTUCE SANDWICHES On thin slices of buttered bread lay a fresh leaf of lettuce, and spread with salad dressing, before adding top slice. OLIVE AND CHEESE SANDWICHES These are especially good for afternoon tea or parties. Butter the bread each time before slicing, so it can be cut very thin without breaking. Spread with cream cheese that has been rubbed to a paste with cream, and sprinkle with chopped olives. Cut in fancy shapes. RAISIN SANDWICHES Spread thinly sliced brown bread with butter first, then with raisins, seeded and chopped. CRACKER SANDWICHES Butter graham crackers, and spread with chopped and mixed nuts and raisins. Or, take square soda crackers, sprinkle with sugar and cinnamon, SANDWICHES AND DRINKS cinnamon, and toast a light brown. The latter, served hot, are also very nice for afternoon tea. Though children should not be allowed to drink tea and coffee, (and young people are better off without them,) every little maid should be taught how to prepare these drinks for the grown-ups, most of whom are apt to be critical. TEA First, find out the kind your friends like if you possibly can, and do not give Ceylon to a lover of uncolored Japan ! Then have fresh boiling water, and scald out your teapot, which should be earthenware or china. While it is still hot, put in the tea, a teaspoonful for each cup if you use the ordinary kinds, but only half a teaspoonful of some of the strong black varieties. Pour on immediately the required amount of boiling water, and set in a warm place, or cover with a cozy for five minutes. If desired cold, then pour off the grounds, and when cool enough, put in the ice box or serve at once with chopped ice. Never boil tea, nor allow to stand on the leaves very long, as it draws out the injurious tannin, besides impairing the flavor. A thin slice of lemon in each glass improves the taste as well as the looks. COFFEE