Cookery for Little Girls

are also the skinned and seeded white grapes. Pineapple and grapefruit are delicious with head lettuce, served with the French dressing containing but a few drops of the onion juice. Then again, all may be combined, served with either dressing preferred, and improved by the addition of a few nuts. WALDORF SALAD For four people have the little cook take four pretty red apples, cut a slice off the top, and after removing the core, carefully cut out with a teaspoon the inside of each without breaking the skin. Taking half the scooped-out apple, she must add an equal amount of celery (cut in small pieces) and chopped English walnuts, one teaspoonful salt and boiled dressing enough to cover. After tossing up lightly with a fork pack in the apple shells, and when possible serve in nests made of lettuce cut in strings. GREEN PEPPER SALAD Take sweet green peppers, cut a slice from the top, remove seeds, and fill with either the mixed vegetables or diced cucumbers, covered with French dressing. Serve on lettuce. CHAPTER III Some Easy Soups Every little cook should early be taught how to make a variety of soups, as many small quantities of food can be utilized in this way that otherwise might be wasted. STOCK Take, for instance, the bones and small trimmings from steaks, chops or a roast, and the remnant of a chicken. These, with a five-cent soup bone, will make the stock, which is the foundation for a great many kinds of soup. If part of the scraps have been fried or roasted, so much the better, as then the stock will be a delicate brown and have even a richer taste. The meat, cut in small cubes, with the bones well cracked, should be covered with twice the quantity of cold water and allowed to stand for several hours. CLEAR VEGETABLE SOUP Any kind of vegetables on hand can be put in at the same time, a small onion cut in slices, a little chopped carrot, turnip, a few string beans cut in inch lengths, half a cupful of