Six little cooks

" Now the sweet-breads are ready for their last immersion, Grace. Just follow the directions and you can't miss doing them well. The croquettes will go over in about fifteen minutes, and the lard must be ' hissing hot ' to be ready for them. Amy, you may take a large knife and fork and cut up the coldslaw a little, before you pour over the dressing. It is very unmanageable when it is in such long stripes. Mix the dressing with it thoroughly in that common dish, before you lay it on the one it is to come to table in ; we will use a flat dish and put a border of sliced tomatoes round the edge. Don't forget the pepper over the top. Rose, you will want a flat dish for your croquettes, not a covered one. Lay one row down first in neat order, then put another on it with one or two fewer croquettes; and so on, until there is only room for one at the top. It is just as easy to make things look pretty and attractive as commonplace." The Vienna coffee was the only thing about which Aunt Jane had not felt perfect confidence; but she followed the directions, or rather Amy did so under her supervision, and the result was very gratifying. The amateur waiters carried out their instructions in a way that showed what close attention they had paid to them, and at the close of the repast, being joined by Mabel and Jessie, who had been prowling about for some time awaiting the auspicious moment, they all sat down together and ate their luncheon with capital appetites. FOUKTEENTH DAY. " Don't you think it's about time for us to cook another breakfast, Aunt Jane?" asked Grace. *• We want to have some different things this time; none of the same except the coffee." " I'm willing," answered her aunt. " We'll do it tomorrow if you like; and in the mean time I must give you some breakfast recipes. Here is one of the oldest, easiest and most respectable." No. 174 — CORNED BEEF HASH. Take tender boiled corned beef, entirely free from fat or gristle, chop it fine, and mix with it chopped boiled potatoes in the proportion of one cup of beef to three of potatoes. Add enough salt to season the potatoes, pepper to your taste, mix very thoroughly together and let it stand over night. Half an hour before the time to serve, place it on the fire in an iron frying pan, with one tablespoonful of cold water and a teaspoonful of butter to each cup of the mixture. Let this cook slowly on the back of the stove, stirring frequently ; if it becomes too dry, add boiling water. Taste it, and if not sufficiently seasoned, throw in more pepper and salt, but very cautiously. Serve very hot " Why, that receipt's long enough for a mince pie, Aunt Jane," said Grace. " You'll find that following it carefully makes all the difference between good hash and poor, uneatable stuff," answered her aunt. " When hash is tossed together in a hurry it isn't the same thing as this." No. 175 — POTATOES a la Maitr* D> Hotel. Cut cold boiled potatoes into irregular slices, not large, and heat in a saucepan with a little milk and butter, pepper, salt and some chopped parsley. Place it over a hot fire, stirring all the time until ready to serve. To make a French dish of this, stir in hall* the juice of a lemon or a teaspoonful of sharp vinegar. No. 176 — POTATO PUFF.