Cookery for little girls

A small quantity of chicken is often left from dinner, yet not enough to serve cold. Let the mother show the child how to cut off every bit of meat from the bones — and she will get more than she expects from wings and necks. But all pieces of fat and skin must be discarded. Then for a hot dish, making a white sauce first, she can stir in the minced chicken, let it cook a few moments, and serve on rounds of buttered toast. CHICKEN CROQUETTES Still another way, if the quantity is small, is to add to one cupful of chopped chicken one-half cupful of rolled bread-crumbs, a half cupful of hot milk, two well-beaten eggs, a teaspoonful of chopped parsley, and salt and pepper to taste. This is to be shaped into croquettes, dipped in rolled bread-crumbs, beaten egg, crumbs again, and browned in hot fat. White sauce served on the side will make it doubly attractive ; and if the quantity is still small for the number to be served, it will go farther and be made more savory if garnished with curls of crisp bacon. CHICKEN SALAD If a cold dish is desired, let her add an equal amount of finely cut celery, season with salt and pepper, moisten with cooked salad dressing, and she will have a delicious chicken salad. To be particularly nice, however, she should use only the white meat. Our little cook should be taught the first thing how to make a good salad dressing, for into a salad it is almost always possible to turn the leftovers that otherwise might be thrown out. Only one other thing (soup) will use up as many scraps in making nourishing as well as appetizing dishes. BOILED SALAD DRESSING As many people do not care for the flavor of oil, a nice easy dressing is made by taking two tablespoonfuls butter, rubbed to a cream, to which is added one teaspoonful salt, one-half teaspoonful mustard, a dash of red pepper, and one cupful hot milk. Stirring well, this should immediately be poured on the beaten yolks of three eggs, and then cooked in a double boiler until thick. Remove from the fire, add one-quarter of a cup of vinegar, and stir until cool. When to be used in fruit salads, add half a cup of thick cream just before serving. But eggs and milk curdle if boiled. FRENCH DRESSING Easily made is the French dressing, and often prepared at the table. To one-quarter teaspoonful of finely minced onion, add one-half teaspoonful salt, a little black pepper, a few grains of Cayenne and six teaspoonfuls olive oil. Stir well, add two teaspoonfuls vinegar, and mix thoroughly. FRESH VEGETABLE SALAD To make the best of the few vegetables we have found on hand, wash the lettuce carefully (looking cut for the tiny green bugs found on some kinds,) and arrange on a plate. Peel and slice the two tomatoes, and lay lightly on the lettuce, with a few bits of celery, several radishes or some thin slices of cucumber if available, and cover with salad dressing Heart Salad For the heart salad illustrated, cut cold boiled beets into heart-shaped sections, and serve on lettuce hearts, with French dressing. COOKED VEGETABLE SALAD