Six little cooks

may each choose one dish, and then I'll make out the rest of the bill of fare." '• I don't want codfish," said Mabel. " And I'm tired of corned beef hash," added Grace. "I didn't ask you what you didn't want, young ladies, but what you did! Are there any of these recipes you would like to trv?" " Rice muffins," answered Grace. " Ham omelette," said Mabel. " I'd like those French potatoes," said Amy; "those that have parsley in them, and a great deal of white sauce." " All those things are nice," replied her mother, " and would be enough if there were none but ladies to breakfast on them, but I think your uncle will expect something more hearty. We must see what Rhoda has in the way of cold meat." Rhoda had some roast mutton from the day before, and some gravy with it. " Ah, that is capital," exclaimed Aunt Jane. " Now we can make a dish fit for a king. You may write down No. 184 — MUTTON RECHAUFFE. Take mutton gravy sufficient to cover the meat, which should be cut in small slices. If you have not enough gravy, add butter, hot water and any kind of catsup, tomato being the nicest. Add pepper or a teaspoonful of Worcestershire sauce, a tablespoonful of currant jelly and a little salt. Heat this nearly to boiling, then put in the meat and let it remain just long enough to make it also boiling hot. Having been once cooked it is better not to cook it again unless it was under-done at first, in which case it may simmer a few minutes longer. Serve in a covered dish, that it may be eaten hot. " I should think we ought to know by this time that things are to be eaten hot," remarked Grace. " It is something that can't be too often impressed on the minds of cooks and waiters," answered Aunt Jane. u How many good breakfasts are spoiled by being eaten half cold! To be sure, if servants are directed to ring the bell after the meal is on the table, and then the family is late in coming down, then cook can't be blamed if her O f dishes are spoiled. But I have one more recipe to give you for a very favorite dish of mine." No. 185 — JUNKETS. A cup and a half Indian meal, a handful of flour, half a teaspoonful soda, one teaspoonful salt, boiling water to make a thick batter. Take care that every particle of the meal is scalded. The flour may be mixed smooth in a little milk before being added. Fry on a griddle with a good deal of lard. "Shall we make them to-morrow?" asked Grace. " Not it we have the rice muffins. And as Khoda would have to bake them and send them in by the plateful, it wouldn't be as much your dish as if you baked them yourselves, as you can the muffins. However, we must have some kind of bread besides muffins, and I'll look and see if I can find anything new for you. Yes, here is something I think we haven't had." No. 186 — BELVTDERE CAKES.