Six little cooks

" But you will soon find out that to do it well you must keep in practice. It is just like playing the piano, or drawing, in that respect. You will soon lose your skill if you don't exercise it." " But we have made all our plans for a regular cookingclub, and we can't forget. We'll write you about it, and tell you the nice things we make." "That will be the next thing to eating them," said Aunt Jane. " I know a good many ladies who really enjoy sitting down and poring over a cookery book, though they haven't the least intention of making the things. I shall take a great deal of pleasure in thinking of the nice desserts and tea-dishes and lunches you make." "Who's going to cook to-day, Aunt Jane?" " Only the older girls. Boiled dough of all sorts belongs to the department of pastry, and that, you know, the little ones haven't begun upon yet. So if you don't mind the rain, you may go for Rose and Edith.' "Papa says that people who are afraid of rain must be made of either sugar or salt, and think they are going to melt. So as I seem to be composed of pretty solid flesh, I think I'll go." It didn't take long to collect the party, who had been groaning a little over being obliged to spend the day indoors, and were glad of something to do. Aunt Jane received them in the parlor, where they were to write their recipes. She had in her hand a very old-looking brown book, which when opened showed pages yellow with age, covered with fine manuscript in faded ink. "Oh, what's that, Aunt Jane?" asked Grace. " My mother's old, old receipt-book, that I remember ever since I was a little child. It must have been begun at least fifty years ago, as I see her maiden name in it, and added to, year by year, for a great many years. Your mother surprised me by bringing it out this morning, when I thought it had long ago passed over to the 'things that were.'" "Are we going to make any of the things in it?" "Not to-day, perhaps, but you may write down some of the directions if you want to, and try them some time by yourselves. Here is one of the very oldest" No. 142 — A CHEESE-CAKE. Four eggs, half a gill milk, a quarter of a pound butter, the same of powdered sugar, two ounces grated bread, two tablespoonsful brandy and the same of wine, a teaspoonful of rose-water, the same of mixed mace, cinnamon and nutmeg, a quarter of a pound currants. Prepare puff paste first; have the currants very clean and reserve some for sprinkling over the cheese-cake; sprinkle the remainder with flour; stir the butter and sugar to a cream; grate the bread and prepare the spice; beat the eggs very light; boil the milk and then add to it half the eggs (beaten together) and boil the mixture till it becomes a curd, stirring frequently with a knife; then mix in the bread, and afterward stir all together, including the currants, into the butter and sugar ; then add the remaining half of the egg, and by degrees the liquor and spice. Line patty -pans or pie dishes with puff paste, fill with the mixture, sprinkling the reserved currants over the top; then bake. "What an elaborate receipt 1 " exclaimed Rose.