Cookery for Little Girls

paste with one teaspoonful of butter, a saltspoonful of salt and a tablespoonful of cream. When smooth, mold into little balls if to be served with a salad. [Illustration: A TABLE SET FOR A VALENTINE LUNCHEON] NUT CHEESE CRACKERS Nut cheese crackers are most appetizing, too, made by spreading this cheese on small saltine crackers, and sprinkling chopped nuts over the top. Any child will delight to make these, and while easy and cheap, they are attractive enough to serve any company. Or, the cheese can be served, French fashion, with a little heavy cream and a small quantity of richly preserved currants or cherries, (Bar-le-duc,) for dessert. [Illustration: FRESH VEGETABLE SALAD] STUFFED PEPPERS If there is too little of the roast to serve sliced cold, it can be chopped fine, seasoned well with salt and pepper and moistened with the cold gravy. If the quantity is still too small, it can be increased by adding a beaten egg and half a cupful of dried bread-crumbs. This works into a nice dish by taking sweet green peppers, splitting in half, washing and removing the seeds, and then packing with the minced meat. Bake until peppers are tender, about half an hour, then remove from oven, lay on squares of hot toast, and cover with white sauce or warmed-over gravy. WHITE SAUCE Good white sauce is needed for so many different kinds of vegetable, fish and meat dishes, that a child should be taught it at the beginning of her work. Have her melt one tablespoon of butter and stir in one tablespoon of flour. When smooth, add slowly one cup of milk, stirring all the time to keep from getting lumpy. If lumps do form, however, before the child has learned the secret of mixing, she can strain after it has cooked five minutes. Season with quarter-teaspoon of salt and a dash of pepper. For brown sauce, simply brown the flour and butter before adding the milk. CREAMED CHICKEN A small quantity of chicken is often left from dinner, yet not enough to serve cold. Let the mother show the