Cookery for little girls

per, pour in the strained water from the cooked celery and boil all gently on the back of the stove for five minutes before serving. PEA AND ASPARAGUS For cream of pea soup, simply substitute two cupfuls of cooked peas that have been pressed through a colander. For cream of asparagus boil up first two cupfuls of the tough ends of the asparagus that would not do for the table, or take two cupfuls of the water used in cooking the asparagus for dinner and put with the thickened milk. But in order to avoid giving the family the same vegetable twice at a meal, it is best to save the asparagus water or the celery ends until another time, putting in the ice-box to keep fresh. We all like variety, and in this way it can be had without extra expense. CREAM OF POTATO Cream of potato soup is made by adding two scant cupfuls of mashed potato to the milk foundation given. Some people like the addition of a half-teaspoonful of onion juice to flavor or a tablespoonful of chopped bacon. If too thick it can be thinned with some of the boiling potato water. It is advisable for the mother to have the child make a certain cream soup twice in close succession to be sure that she thoroughly understands the process, and then make each of the other kinds soon after, so that she will get used to using up whatever left-overs she finds on hand. BLACK BEAN SOUP Black beans make a particularly nice soup for a company dinner. To two cupfuls of the dried beans use four cupfuls of cold water and let stand over night. Next day add two cupfuls of boiling water and cook until the beans are perfectly tender, with one small chopped onion, three cloves, salt, pepper and a dash of cayenne. Melt two tablespoonfuls of butter, stir in two tablespoonfuls of flour, add a cupful of cold water ; cook the same as the milk foundation and add to the beans after they have been put through a colander. Boil up well together, stirring to blend well. Put a couple of thin slices of hard-boiled egg and lemon in each plate and pour the hot soup in. If desired, the soup can be additionally flavored with a small wineglassful of sour wine. CREAM OF TOMATO Before leaving the soup question, let me say that the cream of tomato is made by heating two SOME EASY SOUPS cupfuls of canned tomatoes to the boiling point, then straining, and after adding a good-sized, pinch of soda, which must be stirred in well, poured slowly on to the milk foundation, prepared in another vessel. This must be served immediately, as it is not so good when allowed to stand. Tossing Up a Salad DELECTABLE GARNISHES Instead of always serving the ordinary crackers, teach the child how to prepare some simple little extras for nice soups. Plain square crackers spread with butter, salted and then browned in the oven will tastej quite different ; another time let her grate the least bit of cheese over before the