A Little Cook-Book for a Little Girl

Wash six large potatoes and scrub them with a little brush, till they are a nice clean light brown, and bake them for half an hour in a hot oven; or, if they are quite large, bake them till they are soft and puffy. Cut off one end from each and take out the inside with a teaspoon, holding the potato in a towel as you do so, for it will be very hot. Mix well this potato with two tablespoonfuls of rich milk or cream, a half-teaspoonful of salt and just as much butter, and put this back into the shells. Stand the potatoes side by side in a pan close together, the open ends up, till they are browned. SALADS The Other Aunt said Margaret could never, never make salads, but her mother said they were the easiest thing of all to learn, so she did put them in just the same; she bought a tin of olive oil from the Italian grocery, because it was better and cheaper than bottled oil, and she gave Margaret one important direction, " When you make salads, always have everything very cold," and after that the rules were easy to follow, and the salads were as nice as could be. French Dressing 3 tablespoonfuls of oil. !/2 tablespoonful lemon juice or vinegar. 1/2 teaspoonful of salt. 3 shakes of pepper. Stir together till all is well mixed. Many people prefer this dressing without pepper and with a saltspoonf ul of sugar in its place ; you can try it both ways. Tomato and Lettuce Salad Peel four tomatoes ; you can do this most easily by pouring water over them and skinning them when they wrinkle, but you must drain off all the water afterward, and let them get firm in the ice-box ; wash the lettuce and gently pat it dry with a clean cloth ; slice the tomatoes thin, pour off the juice, and arrange four slices on each plate of lettuce, or mix them together in the large bowl, and pour the dressing over. Egg Salad Cut up six hard-boiled eggs into quarters, lay them on lettuce, and pour the dressing over. Or pass a dish of them with cold meat. Fish Salad Pick up cold fish and pour the dressing over it, and put two sliced hard-boiled eggs around it ; a few tips of celery, nice white ones, are pretty around the whole. Cauliflower Salad Take cold boiled cauliflower and pick it up into nice pieces ; pour the dressing over, and put on the ice till you need it. String Bean Salad Take cold string beans, either the green ones or the yellow, pour the dressing over, put on ice, and serve on lettuce. Any cold vegetable can be used besides these, especially asparagus, while lettuce alone is best of all. Pineapple Salad Put large bits of picked-up pineapple on white lettuce, and pour the dressing over. Orange or Grapefruit Salad Peel three oranges or one grapefruit, and scrape off all the white lining of the skin. Divide it into sections, or " quarters," and with the scissors cut off the thin edge; turn down the transparent sides and cut these off, too, scraping the pulp back carefully, so as not to waste it. Take out all the seeds ; lay the pieces on lettuce, and pour the dressing over. White grapes, cut in halves, with the seeds taken out, are nice mixed with this, and pineapple, grapes, and oranges, with a little banana, are delicious. Mayonnaise Yolk of 1 egg. % cup of olive-oil.