A Little Cook-Book for a Little Girl

Break up the bones and cover with cold water ; add a slice of onion, a bay-leaf, and a sprig of parsley, and cook all day, adding water when necessary, and skimming. Cool, take off the grease, heat again, and strain. Serve with small, even squares of chicken meat in it, or a little cooked rice and salt. Many people like a small pinch of cinnamon in turkey soup. VEGETABLES Mashed Potatoes 6 large potatoes. % cup hot milk. Butter the size of a hickory-nut. 3 teaspoonfuls salt. 3 shakes of pepper. Peel and boil the potatoes till tender; then turn off the water and stand them on the back of the stove with a cover half over them, where they will keep hot while they get dry and floury, but do not let them burn ; shake the saucepan every little while. Heat the milk with the butter, salt, and pepper in it; mash the potatoes well, either with the wooden potato-masher or with a wire one, and put in the milk little by little. When they are all free from lumps, put them through the potato-ricer, or pile them lightly in the tureen as they are. Do not smooth them over the top. Sweet Potatoes If they are large, scrub them well and bake in a hot oven about forty minutes. If they are small, make them into — Creamed Sweet Potatoes Boil the potatoes, skin them, and cut them up in small slices. Make a cup of cream sauce, mix with them, and put them in the oven for half an hour. Scalloped Sweet Potatoes Boil six potatoes in well-salted water till they are tender ; skin them, slice them thin, and put a layer of them in a buttered baking-dish; sprinkle with brown sugar, and put on more potatoes and more sugar till the dish is full. Bake for three-quarters of an hour. Beets Wash the beets but do not peel them. Boil them gently for three-quarters of an hour, or till they can be pierced easily with a straw. Then skin them and slice in a hot dish, dusting each layer with a little salt, pepper, and melted butter. Those which are left over may have a little vinegar poured over them, to make them into pickles for luncheon. Once Margaret made something very nice by a recipe her Pretty Aunt put in her book. It was called — Stuffed Beets 1 can French peas. 6 medium-sized beets. Boil the beets as before and skin them, but leave them whole. Heat the peas after the juice has been turned off, and season them with salt and pepper. Cut off the stem end of each beet so that it will stand steadily, and scoop a round place in the other end; sprinkle each beet with salt and pepper, and put a tiny bit of butter down in this little well, and then fill it high with the peas it will hold. Creamed Cabbage 1 small cabbage. 1 cup cream sauce. Take off the outside leaves of the cabbage; cut it up in four pieces, and cut out the hard core and lay it in cold, salted water for half an hour. Then wipe it dry and slice it, not too fine, and put it in a saucepan ; cover it with boiling water with a teaspoonful of salt in it, and boil hard for fifteen minutes without any cover. While it is cooking, make a cup of cream sauce. Take up the cabbage, press it in the