A Little Cook-Book for a Little Girl

1 large cup of white or creamed sauce. % teaspoonful of chopped parsley. Salt and pepper. Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning, — about half a teaspoonful of salt, and a tiny bit of cayenne, or as much celery-salt in the place of the common kind. Put in a large buttered dish and serve, or in small dishes, either with crumbs on top or not. A nice addition to this dish is half a green pepper, the seeds taken out, chopped very fine indeed, and mixed with the white meat; the contrast of colors is pretty and the taste improved. Scalloped Eggs 6 hard-boiled eggs. 1 cup cream or white sauce. 1 cup fine bread-crumbs. Salt and pepper. Cook the eggs twenty minutes, and while they are cooking make the white sauce, and butter one large or six small dishes. Peel the eggs and cut them into bits as large as the end of your finger. Put a layer of bread-crumbs on the bottom of the dish, then a layer of eggs then a sprinkling of salt, pepper, and bits of butter, then a layer of white sauce. Then more crumbs, eggs and seasoning, till the dish is full, with crumbs on top. Put bits of butter over all and brown in the oven. Eggs in Double Cream This is a rule Margaret's Pretty Aunt got in Paris, and it is a very nice one. Have half a pint of very thick cream — the kind you use to whip ; the French call this double cream. Cook six eggs hard and cut them into bits. Butter a baking-dish, or small dishes, and put in a layer of egg, then a layer of cream, then a sprinkling of salt, and one of paprika, which is sweet red pepper. Put one thin layer of fine, sifted crumbs on top with butter, and brown in the oven. Or you can put the eggs and cream together and heat them, and serve on thin pieces of buttered toast, with one extra egg put through the ricer over the whole. Creamed Eggs on Toast Make small pieces of nice toast and dip each one in white sauce. Boil hard four eggs, and cut in even slices and cover the toast, and then spread the rest of the white sauce over all in a thin layer. Devilled Eggs 6 eggs. 2 saltspoonfuls of dry mustard. % teaspoonful of salt. 1 saltspoonful of cayenne pepper. , 1 teaspoonful of olive-oil or cream. 1 large tablespoonful of chopped ham. % teaspoonful of vinegar. Boil the eggs hard for twenty minutes, and put them in cold water at once to get perfectly cold, so they will not turn dark. Then peel, cut in halves and take out the yolks. Put these in a bowl, and rub in the seasoning, but you can leave out the ham if you like. With a small teaspoon, put the mixture back into the eggs and smooth them over with a knife. If you do not serve these eggs with cold meat it is best to lay them on lettuce when you send them to the table. Eggs in Beds Chop a cup of nice cold meat, and season with a little salt, pepper, and chopped parsley. Add enough stock or hot water just to wet it, and cook till rather dry. Put this in buttered baking-dishes, filling each half -full, and on top of each gently slip from a cup one egg. Sprinkle over with salt and pepper, and put in the oven till firm. Shepherd's Pie