Cookery for Little Girls

served on rounds of hot toast. [Illustration: CREAMED CODFISH AND COFFEE FOR FATHER'S BREAKFAST] SALT MACKEREL Salt mackerel should be covered with cold water and left skin side up to soak over night. For breakfast, dry in a cloth and broil, with the flesh side toward the fire, or else brown in a hot pan with a little butter, and serve on a hot platter garnished with slices of lemon. I have purposely avoided giving recipes calling for frying in deep fat, as there is always more or less danger of an inexperienced child meeting with an accident in handling any quantity of melted lard, but mothers who wish to use it will find that fritters, fish and other things when cooked that way get a nice color and really take up less fat than when fried (sautéd) in the more common style. CHAPTER V Simple Meat Dishes Here let me put in a few words about some easy ways of cooking meat. The recipes are simple, but everything depends on your getting in plenty of seasoning, cooking as directed, and--not burning. Be sure to have veal, lamb and pork well done, as no one likes these rare or even pink, but study the family taste about the length of time to cook beef. I have purposely omitted the ordinary dinner meats (I couldn't tell you everything in one little book!), but if you learn to make what I _do_ tell you about, you will certainly become a good cook. PAN-BROILED LAMB CHOPS Lamb chops are particularly nice pan-broiled. First scrape off any fine particles of bone, trim off superfluous fat, and then place in a hissing hot skillet. Turn often until well seared, to prevent escape of juices, and cook until brown, about ten minutes. Serve on a hot platter, season with salt and pepper, dot with butter, and garnish with parsley, peas, or a ring of mashed potatoes. PORK CHOPS Pork chops need to be thoroughly cooked, and after washing, I always parboil ten minutes first in a covered frying pan, then season with salt and pepper and