A Little Cook-Book for a Little Girl

Cut the cabbage in four pieces and cut out the hard core ; slice the rest very fine on the cutter you use for Saratoga potatoes ; mix with the mayonnaise and put in the salad-dish ; sprinkle over with celery-seed, when you wish it to be very nice, but it will do without this last touch. Cabbage Salad in Green Peppers Wipe green peppers and cut off the small end of each. Take out the seed and the stem ; fill each pepper with the cabbage salad, letting it stand out at the top ; put each one on a plate on a leaf of lettuce. Stuffed Tomato Salad 1 cup of cut-up celery. % cup of English walnuts. 6 small, round tomatoes. 1/2 cup of mayonnaise. Peel the tomatoes and scoop out as much of the inside as you can, after cutting a round hole in the stem end ; make a salad with the celery, the cut-up walnuts, and the mayonnaise, and fill the tomatoes, letting it stand up well on top. Serve on plates, each one on a leaf of lettuce. Potato Salad 3 cold boiled potatoes. 3 hard-boiled eggs. 3/4 cup English walnuts. 12 olives. Break up the walnuts, saving a dozen halves unbroken. Cut the potatoes and eggs into bits of even size, as large as the tip of your finger; stone the olives and cut them up, too; mix them together in a bowl, but do not stir them much, or you will break the potatoes ; sprinkle well with French dressing, and put on the ice ; when it is lunch or supper time, mix quickly, only once, with stiff mayonnaise, and put on lettuce; this is a delicious salad to have with cold meats. Margaret's mother liked to have gingerbread or cookies for lunch often, so those things came next in the cook-book. Gingerbread 1 cup molasses. 1 egg. 1 teaspoonful of soda. 1 teaspoonful of ginger. 1 tablespoonful melted butter. % cup of milk. 2 cups of flour. Beat the eggs without separating, but very light; put the soda into the molasses, put them in the milk, with the ginger and butter, then one cup of flour, measure in a medium-sized cup and only level, then the egg, and last the rest of the flour. Bake in a buttered biscuit-tin. For a change, sometimes add a teaspoonful of cloves and cinnamon, mixed, to this, and a cup of chopped raisins put in the flour, or a cup of chopped almonds. Or, when the gingerbread is ready for the oven drop over it halves of almonds. Soft Gingerbread, to Be Eaten Hot 1 cup of molasses. % cup boiling water. 14 cup melted butter. 1% cups flour. % teaspoonful soda. 1 teaspoonful ginger. % teaspoonful salt. Put the soda in the molasses and beat it well in a good-sized bowl, then put in the melted butter, ginger, salt, and flour, and beat again, and add last the water, very hot indeed. Have a buttered tin ready, and put it at once in the oven; when half-baked, it is well to put a piece of paper over it, as all gingerbread burns easily. You can add cloves and cinnamon to this rule, and sometimes you can make it and serve it hot as a pudding, with a sauce of sugar and water, thickened and flavored. Ginger Cookies 1/2 cup butter. 1 cup molasses. % cup brown sugar. 1 teaspoonful ginger. 1 tablespoonful mixed cinnamon and cloves. 1 teaspoonful soda, dissolved in a tablespoonful of water. Flour enough to make it so stiff you cannot stir it with a spoon.