Cookery for little girls

take a recipe calling for all fresh materials and, with a little care, turn out a successful dish; but it takes a culinary artist to successfully work up the odds and ends found in the ice-box and pantry. In small families these bits can be made into attractive dishes for luncheon, or, in case of an unexpected guest, converted into an additional course. In the line of vegetables, for instance, there may be left a few leaves of lettuce, a couple of tomatoes, the remains of a roast, a small quantity of chicken, and a bottle of sour milk. Not very promising, certainly, in the ice-box, but full of possibilities. The little cook is going to be a magician, and by a wave of her wand (the cookbook,) make a grand transformation. COTTAGE CHEESE First the sour milk ! Not attractive as sour milk, but most delicious as cream cheese. Set one quart of sour milk on the stove where it will warm slowly, and let stand until the curd and whey separate. Spread a piece of cheese-cloth or an old napkin over a colander, pour in the curds and let drain until quite dry. This may take a couple of hours, and it is a good plan to warm the milk while getting the supper and then let stand all A Table Set for a Valentine Luncheon night. Next put the curds in a bowl and rub to a paste with one teaspoonful of butter, a saltspoonful of salt and a tablespoonful of cream. When smooth, mold into little balls if to be served with a salad. NUT CHEESE CRACKERS Nut cheese crackers are most appetizing, too, made by spreading this cheese on small saltine crackers, and sprinkling chopped nuts over the top. Any child will delight to make these, and while easy and cheap, they are attractive enough to serve any company. Or, the cheese can be served, French fashion, with a little heavy cream and a small quantity of richly preserved currants or cherries, (Bar-le-duc,) for dessert. Fresh Vegetable Salad STUFFED PEPPERS If there is too little of the roast to serve sliced cold, it can be chopped fine, seasoned well with salt and pepper and moistened with the cold gravy. If the quantity is still too small, it can be increased by adding a beaten egg and half a cupful of dried bread-crumbs. This works into a nice dish by taking sweet green peppers, splitting in half, washing and removing the seeds, and then packing with the minced meat. Bake until peppers are tender, about half an hour, then remove from oven, lay on squares of hot toast, and cover with white sauce or warmed-over gravy. WHITE SAUCE Good white sauce is needed for so many different kinds of vegetable, fish and meat dishes, that a child should be taught it at the beginning of her work. Have her melt one tablespoon of butter and stir in one tablespoon of flour. When smooth, add slowly one cup of milk, stirring all the time to keep from getting lumpy. If lumps do form, however, before the child has learned the secret of mixing, she can strain after it has cooked five minutes. Season with quarter-teaspoon of salt and a dash of pepper. For brown sauce, simply brown the flour and butter before adding the milk. CREAMED CHICKEN