A Little Cook-Book for a Little Girl

These ought to be made of fresh sweet corn, but you can make them in winter out of canned grated corn, or canned corn rubbed through a colander. 1 quart grated corn. 1 cup of flour. 1 cup of milk. 1 tablespoonful melted butter. 4 eggs. Yo teaspoonful of salt. Beat the eggs separately, and put the yolks into the corn ; then add the milk, then the flour, then the salt, and beat well. Last of all, fold in the whites and bake on a hot griddle. Waffles 2 cups of flour. 1 teaspoonful baking powder. I1/) cups of milk. 1 tablespoonful butter. % teaspoonful of salt. 3 eggs, beaten separately. Mix the flour, baking-powder, and salt; put the beaten egg yolks in the milk, and add the melted butter, the flour, and last the beaten whites of the eggs. Make the waffle-iron very hot, and grease it very thoroughly on both sides by tying a little rag to a clean stick and dipping in melted butter. Put in some batter on one side, filling the iron about half-full, and close the iron, putting this side down over the fire ; when it has cooked for about two minutes, turn the iron over without opening it, and cook the other side. When you think it is done, open it a little and look to see if it is brown ; if not, keep it over the coals till it is. Take out the waffle, cut in four pieces, and pile on a plate in the oven, while you again grease the iron and cook another. Serve very hot and crisp, with maple syrup or powdered sugar and cream, or, best of all, scraped maple sugar and thick cream. Some people like honey on their waffles. You might try all these things in turn. Last of all the things Margaret learned to make for breakfast came coffee, and this she could make in two ways ; sometimes she made it this first way, and sometimes the other, which is called French coffee. Coffee First be sure your coffee-pot is shining clean ; look in the spout and in all the cracks, and wipe them out carefully, for you cannot make good coffee except in a perfectly clean pot. Then get three heaping tablespoonfuls of ground coffee, and one tablespoonful of cold water, and one teaspoonful of white of egg. Mix the egg with the coffee and water thoroughly, and put in the pot. Pour in one quart of boiling water, and let it boil up once. Then stir down the grounds which come to the top, put in two tablespoonfuls of cold water, and let it stand for a minute on the back of the stove, and then strain it into the silver pot for the tabic. This pot must be made very hot, by filling it with boiling water and letting it stand on the kitchen table while the coffee is boiling. If this rule makes the coffee stronger than the family like it, take less coffee, and if it is not strong enough, take more coffee. French Coffee Get one of the pots which are made so the coffee will drip through ; put three tablespoonfuls of very finely powdered coffee in this, and pour in a quart of boiling water. When it is all dripped through, it is ready to put in the hot silver pot. PART II. THE THINGS MARGARET MADE FOR LUNCHEON OR SUPPER So many things in this part of Margaret's book called for white sauce, or cream sauce, that the rule for that came first of all. White or Cream Sauce 1 tablespoonful of butter. 1 tablespoonful of flour.