A Little Cook-Book for a Little Girl

it in a bread-tin and smooth it over ; stand away overnight to harden. In the morning turn it out and slice it in pieces half an inch thick. Put two tablespoonfuls of lard or nice drippings in the frying-pan, and make it very hot. Dip each piece of mush into a pan of flour, and shake off all except a coating of this. Put the pieces, a few at a time, into the hot fat, and cook till they are brown ; have ready a heavy brown paper on a flat dish in the oven, and as you take out the mush lay it on this, so that the paper will absorb the grease. When all are cooked put the pieces on a hot platter, and have a pitcher of maple syrup ready to send to the table with them. Another way to cook corn-meal mush is to have a kettle of hot fat ready, and after flouring the pieces drop them into the fat and cook like doughnuts. The pieces have to be rather smaller to cook in this way than in the other. Boiled Rice 1 cup of rice. 2 cups of boiling water. 1 teaspoonful of salt. Pick the rice over, taking out all the bits of brown husk ; fill the outside of the double boiler with hot water, and put in the rice, salt, and water, and cook forty minutes, but do not stir it. Then take off the cover from the boiler, and very gently, without stirring, turn over the rice with a fork ; put the dish in the oven without the cover, and let it stand and dry for ten minutes. Then turn it from the boiler into a hot dish, and cover. Have cream to eat on it. If any rice is left over from breakfast, use it the next morning as — Fried Rice Press it into a pan, just as you did the mush, and let it stand overnight ; the next morning slice it, dip it in flour, and fry, either in the pan or in the deep fat in the kettle, just as you did the mush. Farina Croquettes When farina has been left from breakfast, take it while still warm and beat into a pint of it the beaten yolks of two eggs. Let it then get cold, and at luncheon-time make it into round balls ; dip each one first into the beaten yolk of an egg mixed with a tablespoonful of cold water, and then into smooth, sifted bread-crumbs ; have ready a kettle of very hot fat, and drop in three at a time, or, if you have a wire basket, put three in this and sink into the fat till they are brown. Serve in a pyramid, on a napkin, and pass scraped maple sugar with them. Margaret's mother used to have no cereal at breakfast sometimes, and have these croquettes as a last course instead, and every one liked them very much. Rice Croquettes 1 cup of milk. Yolk of one egg. y^ cup of rice. 1 large tablespoonful of powdered sugar. Small half-teaspoonful of salt. % cup of raisins and currants, mixed. % teaspoonful of vanilla. Wash the rice and put in a double boiler with the milk, salt and sugar and cook till very thick ; beat the yolks of the eggs and stir into the rice, and beat till smooth. Sprinkle the washed raisins and currants with flour, and roll them in it and mix these in, and last the vanilla. Turn out on a platter, and let all get very cold. Then make into pyramids, dip in the yolk of an egg