A Little Cook-Book for a Little Girl

Make the lemonade as before, and add half as much bottled grape- juice, but do not put in any other fruit. Serve with plenty of ice, in small glasses. Chocolate 2 cups boiling water. 2 cups of boiling milk. 4 teaspoonfuls grated chocolate. 4 teaspoonfuls of sugar. Scrape the chocolate off the bar, mix it with the boiling water, and stir till it dissolves ; mix the milk and sugar in them and boil for one minute. If you wish to have it nicer, put a small teaspoonful of vanilla in the chocolatepot, and pour the hot chocolate in on it when it is done, and have a little bowl of whipped cream to send to the table with it, so that one spoonful may be put on top of each cup. Cocoa 6 teaspoonfuls of cocoa. 1% cups of boiling water. 1% cups of boiling milk. 1 tablespoonful powdered sugar. Put the cocoa into the boiling water and stir till it dissolves, then put in the boiling milk and boil hard two minutes, stirring it all the time ; take from the fire and put in the sugar and stir again. If you like it quite sweet, you ma}' have to use more sugar. PART III. THE THINGS MARGARET MADE FOR DINNER At first, of course, Margaret could not get dinner all alone ; indeed, it took her almost a year to learn how to cook everything needed, — soup, vegetables, meat, salad, and dessert ; but at first she helped Bridget, and each day she cooked something. Then she began to arrange very easy dinners when Bridget was out, such as cream soup, beefsteak or veal cutlet, with potatoes and one vegetable, and a plain lettuce salad, with a cold dessert made in the morning. The first time she really did every single thing alone, Margaret's father gave her a dollar; he said it was a " tip " for the best dinner he ever ate. SOUPS The soups in the little cook-book began with those made of milk and vegetables, because they were so easy to make, and, when one was learned, all were made in the same way. First there was — The General Rule 1 pint of fresh vegetable, cut up in small pieces, or one can. 1 pint of boiling water. 1 pint of hot milk. 1 tablespoonful of flour. 1 tablespoonful of butter 1/2 teaspoonful of salt. 3 shakes of pepper. After the vegetable is washed and cut in very small pieces, put it in the pint of water and cook it for twenty minutes. Or, if you use a canned vegetable, cook it ten minutes. While it is cooking, make the rule for white sauce as before: Melt one tablespoonful of butter, and when it bubbles put in one tablespoonful of flour, with the salt and pepper; shake well, and rub till smooth and thick with the hot milk. Take the vegetable from the fire and press it through the wire sieve, letting the water go through, too; mix with the sauce and strain again, and it is done. Almost all soups are better for one very thin slice of onion cooked with the vegetable. When you want a cream soup very nice indeed, whip a cup of cream and put it in the hot soup-tu- reen, and pour the soup in on it, beating it a little, till it is all foamy. Cream of Corn 1 pint of fresh grated corn, or one can. 1 pint of water. 1 pint of hot milk. 1 tablespoonful of flour. 1 tablespoonful of butter. 1/2 teaspoonful of salt. 3 shakes of pepper. 1 thin slice of onion.