Six little cooks

Take two cupfuls cold mashed potato and stir into it two tablespoonfuls melted butter, beating to a light cream. When this is done, add to it two eggs beaten very light and a teacupful cream or milk, with salt to taste. Beat again and bake in a quick oven until browned. " We made the croquettes for lunch, you remember," said Aunt Jane, " and the puff is very hard on your little arms, for it is nothing without a great deal of beating; so we'll be contented this time with maitre d'hotel." " What does that mean, Aunty! " " A maitre d'hotel is the chief steward of a hotel or restaurant, or, in very elegant establishments, of a private family, and as he often combines a knowledge of cookery with his other accomplishments, it was natural to name a dish after him. In case you should ever want to cook a winter breakfast, I'll tell you a way to do codfish." No. 177 — TOSSED-TTP CODFISH. Pick to pieces cold boiled codfish, or use the desiccated, which is already prepared. Prepare half a pint of thin drawn-butter, to which add half a pint sweet milk, three hard-boiled eggs cut up fine, a tablespoonful of butter, a few grains red pepper and some chopped parsley. Heat this till nearly boiling, then throw in the fish and boil up once, after which serve in a deep dish on buttered toast. It must be hot. No. 178 — DRAWN BUTTER. Two teaspoonfuls flour and one teaspoonful of butter, rubbed smoothly together, one teacupful water or milk added slowly. Boil one minute, stirring all the time to prevent its getting lumpy. No. 179 — SOUTH- SIDE OMELETTE. One pint bread-crumbs, a large handful chopped parsley, a slice of onion minced fine, a teaspoonful of dried sweet marjoram. Beat two eggs very light, add a teacup of milk, pepper and salt to taste, and a heaping tablespoonful butter. Mix well together, and bake in a rather slow oven until lightly browned. It must be baked in a buttered dish, and turned out on a platter to serve. Do not send it to table until the family are sitting down, as it must be eaten hot. No. 180 — MILK OMELETTE. Take a tablespoonful of milk for each egg used, beat the eggs separately, very light, add butter and salt to taste, mix all together, turn into a buttered skillet and leave on until done, which will be in a very few minutes. No. 181 — OMELETTE, aux fines herbes. Make according to the above recipe, but before turning into the frying-pan add two tablespoonfuls chopped parsley, green thyme and sweet majoram, mixed together with pepper and salt. Put a good lump of butter into the frying-pan, and when hot turn in the omelette and fry to a light brown. To make a ham omelette of this: take half the amount of herbs and two tablespooniuls finely chopped ham. No. 182 — CHARLOTTE MUFFINS. One quart flour, three eggs, beaten separately and very stiff, three cups sour milk and a small teaspoonrul soda, a little salt. Beat hard, and bake in muffin rings on a griddle. No. 183 — RIOE MUFFINS. One cup cold boiled rice, one pint flour, two eggs, one tablespoonful butter, one teaspoonful salt, one quart milk, or enough to make a thin batter. Beat hard and bake quickly. " Now I think," said Mrs. King, " that we ought to be able to get a good breakfast out of all these recipes. You