A Little Cook-Book for a Little Girl

Turn the corn into the colander and pour water through it a moment. Heat a cup of milk with a tablespoonful of butter, a teaspoonful of salt, and three shakes of pepper, and mix with the corn and cook for two minutes. Or, put in a buttered baking-dish and brown in the oven. Many people never wash corn ; it is better to do so. Sometimes Margaret had boiled rice for dinner in the place of potatoes, and then she looked back at the recipe she used when she cooked it for breakfast, and made it in just the same way. Very often in winter she had — Macaroni 6 long pieces of macaroni. 1 cup white sauce. % pound of cheese. Paprika and salt. Break up the macaroni into small pieces, and boil fifteen minutes in salted water, shaking the dish often. Pour off the water and hold the dish under the cold-water faucet until all the paste is washed off the outside of the macaroni, which will take only a minute if you turn it over once or twice. Butter a baking-dish, put in a layer of macaroni, a good sprinkle of salt, then a very little white sauce, and a layer of grated cheese, sprinkled over with a tiny dusting of paprika, or sweet red pepper, if you have it ; only use a tiny bit. Then cover with a thin layer of white sauce, and so on till the dish is full, with the last layer of white sauce covered with an extra thick one of the cheese. Bake till brown. Margaret's mother got this rule in Paris, and she thought it a very nice one. After the soup, meat, and vegetables at dinner came the salad; for this Margaret almost always had lettuce, with French dressing, as mayonnaise seemed too heavy for dinner. Sometimes she had nice watercress ; once in a long time she had celery with mayonnaise. DESSERTS Corn-starch Pudding 1 pint of milk. 2 heaping tablespoonfuls of corn-starch. 3 tablespoonfuls of sugar. Whites of three eggs. ½ teaspoonful vanilla. Beat the whites of the eggs very stiff. Mix the corn-starch with half a cup of the milk, and stir it till it melts. Mix the rest of the milk and the sugar, and put them on the fire in the double boiler. When it bubbles, stir up the cornstarch and milk well, and stir them in and cook and stir till it gets as thick as oatmeal mush ; then turn in the eggs and stir them lightly, and cook for a minute more. Take it off the stove, mix in the vanilla, and put in a mould to cool. When dinner is ready, turn it out on a platter and put small bits of red jelly around it, or pieces of preserved ginger, or a pretty circle of preserved peaches, or preserved pineapple. Have a pitcher of cream to pass with it, or have a nice bowl of whipped cream. If you have a ring-mould, let it harden in that, and have the whipped cream piled in the centre after it is on the platter, and put the jelly or preserves around last. Chocolate Corn-starch Pudding Use the same rule as before, but put in one more tablespoonful of sugar. Then shave thin two squares of Baker's chocolate, and stand it over the teakettle till it melts, and stir it in very thoroughly before you put in the eggs. Instead of pouring this into one large mould, put it in egg-cups to harden ; turn these out carefully, each on a separate plate, and put a spoonful of whipped cream by each one. Cocoanut Corn-starch Pudding