A Little Cook-Book for a Little Girl

mixed with a tablespoonful of water, and then into sifted bread-crumbs, and fry in a deep kettle of boiling fat, using a wire basket. As you take these from the fat, put them on paper in the oven with the door open. When all are done, put them on a hot platter and sift powdered sugar over them, and put a bit of red jelly on top of each. This is a nice dessert for luncheon. All white cereals may be made into croquettes ; if they are for breakfast, do not sweeten them, but for luncheon use the rule just given, with or without raisins and currants. Hominy Cook this just as you did the rice, drying it in the oven ; serve one morning plain, as a cereal, with cream, and then next morning fried, with maple syrup, after the rest of the meal. Fried hominy is always nice to put around a dish of fried chicken or roast game, and it looks especially well if, instead of being sliced, it is cut out into fancy shapes with a cooky-cutter. After Margaret had learned to cook all kinds of cereals, she went on to the next thing in her cook-book. EGGS Soft Boiled Put six eggs in a baking-dish and cover them with boiling water ; put a cover on and let them stand where they will keep hot, but not cook, for ten minutes, or, if the family likes them well done, twelve minutes. They will be perfectly cooked, but not tough, soft and creamy all the way through. Another way to cook them is this : Put the eggs in a kettle of cold water on the stove, and the moment the water boils take them up, and they will be just done. An easy way to take them up all at once is to put them in the wire basket, and sink this under the water. A good way to serve boiled eggs is to crumple up a fresh napkin in a deep dish, which has been made very hot, and lay the eggs in the folds of the napkin ; this prevents their breaking, and keeps them warm. Poached Eggs Take a pan which is not more than three inches deep, and put in as many muffin-rings as you wish to cook eggs. Pour in boiling water till the rings are half covered, and scatter half a teaspoonful of salt in the water. Let it boil up once, and then draw the pan to the edge of the stove, where the water will not boil again. Take a cup, break one egg in it, and gently slide this into a ring, and so on till all are full. While they are cooking, take some toast and cut it into round pieces with the biscuit cutter; wet these a very little with boiling water, and butter them. When the eggs have cooked twelve minutes, take a cake- turner and slip it under one egg with its ring, and lift the two together on to a piece of toast, and then take off the ring ; and so on with all the eggs. Shake a very little salt and pepper over the dish, and put parsley around the edge. Sometimes a little chopped parsley is nice to put over the eggs, too. Poached Eggs with Potted Ham Make the rounds of toast and poach the eggs as before. Make a white sauce in this way: melt a tablespoonful of butter, and when it bubbles put in a tablespoonful of flour ; shake well, and add a cup of hot milk and a small half teaspoonful of salt ; cook till smooth. Moisten each round of toast with a very little boiling