Cookery for Little Girls

top, garnish with roses of mashed potato, lemon or parsley, and serve immediately,--right on the plank if desired. Any left over can be picked into small pieces, and worked up with an equal amount of cold mashed potato, into cakes, to be fried for breakfast. There are many kinds of smoked and canned fish that make specially appetizing dishes for breakfast or luncheon. They should always be kept in the house, with other shelf supplies, and will prove "a friend in need." FINNAN HADDIE Finnan Haddie can be served in several ways. After washing and wiping off with a cloth, it can be buttered, seasoned with salt and pepper and either broiled or fried. Or it is even better if boiled first for five minutes (put on it cold water), then picked into small flakes and stirred into our little maid's standby, white sauce. After cooking five minutes longer, it should be served on rounds of hot buttered toast, garnished with parsley. SMOKED FISH Smoked halibut, salmon and sturgeon can all be bought in small pieces (even as little as half a pound), and are most inviting when cut into thin slices and made hot in a skillet with just enough butter to keep them from burning. SALT COD But in talking of dried fish, we must not forget our old favorite, creamed codfish. As the boxed codfish is always so salty, it is necessary, after picking it carefully apart and removing the bones, to let it soak in cold water for half an hour, then drain. Put half a cupful of fish on in a stewpan, cover with cold water and let come to a boil. Pour this off immediately, cover with fresh boiling water, and let gently simmer for ten minutes. While it is cooking, our small maid should rub to a smooth paste one tablespoon of flour and one tablespoon of butter. Then adding one cup of milk and one well-beaten egg to the codfish, she next puts in the paste, and continues to stir for five minutes more while it is cooking. It should then be