A Little Cook-Book for a Little Girl

niest thing in the world. There they all were, in the middle of the room: first her father's present, a little table with a white oilcloth cover and casters, which would push right under the big table when it was not being used. Over a chair her grandmother's present, three nice gingham aprons, with sleeves and ruffled bibs. On the little table the presents of the aunties, shiny new tins and saucepans, and cups to measure with, and spoons, and a toasting-fork, and ever so many things ; and then on one corner of the table, all by itself, was her mother's present, her own little cook-book, with her own name on it, and that was best of all. When Margaret had looked at everything, she set out in a row the big bowl and the middlesized bowl and the little wee bowl, and put the scalloped patty-pans around them, and the real egg-beater in front of all, just like a picture, and then she read a page in her cook-book, and began to believe it was all true. So she danced for joy, and put on a gingham apron and began to cook that very minute, and before another birthday she had cooked every single thing in the book. This is Margaret's cook-book. PART I. THE THINGS MARGARET MADE FOR BREAKFAST CEREALS 1 quart of boiling water. 4 tablespoonfuls of cereal. 1 teaspoonful of salt. When you are to use a cereal made of oats or wheat, always begin to cook it the night before, even if it says on the package that it is not necessary. Put a quart of boiling water in the outside of the double boiler, and another quart in the inside, and in this last mix the salt and cereal. Put the boiler on the back of the kitchen range, where it will hardly cook at all, and let it stand all night. If the fire is to go out, put it on so that it will cook for two hours first. In the morning, if the water in the outside of the boiler is cold, fill it up with hot, and boil hard for an hour without stirring the cereal. Then turn it out in a hot dish, and send it to the table with a pitcher of cream. The rather soft, smooth cereals, such as farina and cream of rice, are to be measured in just the same way, but they need not be cooked overnight; only put on in a double boiler in the morning for an hour. Margaret's mother was very particular to have all cereals cooked a long time, because they are difficult to digest if they are only partly cooked, even though they look and taste as though they were done. Corn-meal Mush 1 quart of boiling water. 1 teaspoonful of salt. 4 tablespoonfuls of corn-meal. Be sure the water is boiling very hard when you are ready ; then put in the salt, and pour slowly from your hand the corn-meal, stirring all the time till there is not one lump. Boil this half an hour, and serve with cream. Some like a handful of nice, plump raisins stirred in, too. It is better to use yellow corn-meal in winter and white in summer. Fried Corn-meal Mush Make the corn-meal mush the day before you need it, and when it has cooked half an hour put