Six little cooks

Rub the yolks of three hard boiled eggs quite smooth; add half a small onion, grated, two tablespoonfuls chopped parsley, one teaspoonful salt, one do. sugar, one small do. dry mustard ; mix well, and while stirring fast add a wineglassful (or a quarter of a tumblerful ) of sweet oil; when quite thick, stir in the same quantity of vinegar. This may be used for cold beef, mutton or veal. The meat should be cut into small bits and mixed with the dressing before serving. A palatable lunch-dish. " I'm sorry you haven't learned to make pastry yet," said Mrs. King, " for some kind of pudding baked in a paste, is an elegant addition to a lunch table. I think your next lesson must be on paste, and then I have some beautiful recipes for you. There is no time for jelly or blanc-mange ; we must substitute some sort of meringue or custard, according to what materials we find ready." " We shall have to have somebody else's bread, shan't we?" " Yes, we must have a plate of plain bread, but we ought to have some biscuits or rolls of some kind. Rolls have to be made with yeast, and that is rather beyond our powers, but we can have popovers or soda- biscuit, or better still, Mrs. Miller's breakfast puffs." No. 53 — BREAKFAST PUFFS. Three-quarters of a pound flour, one oz. butter, one pint milk, two eggs, one-half teaspoonful salt. Beat the eggs together and stir them into the milk, pour about two- thirds of the milk on the flour, stirring gradually, that it may be perfectly smooth; melt, and add the butter, and beat very hard for three minutes, then add the remainder of the milk, pour the batter into gem-pans and bake in a very quick oven, No. 54 — GRAHAM POPOVERS, One pint graham flour, one do. white flour, oae quart milk, two even teaspoonfuls salt, three eggs. Put together exactly like breakfast puffs. " Then, of course, we must have some cake," said Aunt Jane, "and it musn't be in loaves, for they wouldn't cut nicely so soon after baking. I think Susan's cake is the nicest in the world to eat fresh, but you have made that already, BO I will give you some other recipes, and we will select from them afterward." No. 55 — DROP OAKE. "Weigh one Ib. flour, from which take out three even tablespoonfuls, one Ib. sugar, a quarter of a pound butter, one-half pint sweet milk, two-thirds of a teaspoonful soda, two of cream tartar, or one and a half tablespoonfuls baking-powder, five eggs. Butter a drippingpan, and drop on the batter in separate spoonfuls. Bake in a quick oven. No. 56 — JELLY CAKE. Make drop-cake batter ; have ready three well buttered jelly-cake tins, spread them a quarter of an inch deep with the batter and place them in the oven; watch them closely, as they require only a few minutes to bake; have ready three pieces of brown paper on the kitchen table, on which to turn them out, upside down ; wipe the pans perfectly smooth, butter and refill them, and while the second set is in the oven spread those on the table with jelly; when the second trio is ready, turn the cakes upside down on the first and proceed as before; the third trio completes the loaves. "No. 57 — WHITE ICING.