The junior cook book

Put remainder of rice over the top. If rice (or its equivalent) was not seasoned enough BAKED SAUSAGE WITH VEGETABLES when cooked add 2 teaspoonsful of salt by sprinkling over the top of all. Put 2 cupsful of water over all and bake for 35 minutes. (If any water was left from cooking sausages, it should be used as part of this 2 cupsful.) Serve hot. This is ample for 4 people and will make a whole meal, as meat and vegetables are all together. CREAMED DRIED BEEF ON TOAST Buy 1/4 pound of dried beef. Tear into small shreds. Put 2 tablespoonsful of meat drippings into a frying pan. (Vegetable oil or lard may be used if preferred. Butter is very delicious but makes the cost higher.) Drop the shredded meat into the fat and toss well. Put over a slow fire and cook till meat begins to brown a very little. Measure 3 tablespoonsful of flour, 1 saltspoonful of pepper onto a plate. Slide the flour and pepper over the browning meat and toss till flour too, begins to get a little browned. Very slowly, stirring all the while, pour over the cooking meat 1 pint (2 cupsful) of milk. Stir till smooth and creamy. Have ready small pieces of toast — 1 for each person to be served. Arrange toast on a hot platter or on individual plates. With a large cooking spoon serve the meat, CREAMED DRIED BEEF ON TOAST putting 1 or more spoonsful on each piece of toast. This recipe will serve 4 or 5 people. Garnish with a bit of green and serve at once. This is very nice to serve at luncheon or at dinner with mashed potatoes instead of toast. DEVILED EGGS Put 6 eggs into a saucepan. Cover with water, bring to a boil and boil for 20 minutes. Pour off hot water and cover at once with cold water till the eggs are cool. This sudden change from hot to cold water will make the shells come off easily, and neatly. Cut the eggs, when shelled, into halves, longwise. Take out the yellows into a bowl. Lay the empty white halves on a plate till needed for filling. Into the bowl in which you have put the yellows put 1 tablespoonful vegetable oil. (Use melted butter if you have no vegetable oil.) 2 teaspoonsful vinegar, Yo teaspoonful salt, 14 teaspoonful pepper, 1/4 teaspoonful ground mustard. Mix together by mashing with the back of a spoon till the mixture is smooth and creamy. Fill the white shells with the yellow mixture, packing neatly so that the shells are rounded full without smearing. DEVILED EGGS If the eggs are wanted for picnic use, fit two stuffed halves together, fasten with a smooth toothpick and wrap neatly in paraffin paper. If they are prepared for home use, leave the halves separate; arrange them neatly on a platter, yellow part up : put a border of lettuce or parsley around the edge and serve very cold. HAM AND EGGS, JUNIOR FASHION Recipe for four persons. Use 1/4 pound boiled ham cut with slicer No. 4. This should make 4 nice sized pieces. 4 eggs. Lay slices of ham in a frying pan and brown daintily over a slow fire. Take up on a warm platter being sure that the slices keep their shape. Drop 4 eggs, one at a time, into the pan and cook till the edges get frilled and browned.