Cookery for Little Girls

on a hot plate, rolled over with a nice thick crust. Any kind of meat can be used, however. LAMB PIE A lamb pie is an attractive way of using up small pieces of cold lamb. Cut off all scraps and gristle, and add enough cold gravy to cover. Season well with salt and pepper, and simmer twenty minutes. Take a pudding dish, invert a small cup in the bottom, pour in the hot meat, add half a can of peas, cover with a crust of light biscuit dough, and bake until brown. Before sending to the table lift crust and remove cup, which has drawn up the gravy. Serve with either mashed or baked potatoes. DRIED BEEF Dried beef dressed in cream is always an appetizing dish and very quickly made ready. The child should first take a half-pound of chipped beef and tear it into small pieces, removing all strings and fat. Then put in a stew-pan, cover with cold water and let come to a boil. While it is heating, however, she should stir smooth one tablespoonful butter and one tablespoonful flour. When the water boils on the beef she must pour off half (or it will be too salty), and add an equal amount of milk. Into this stir slowly the mixed butter and flour, season with pepper and let boil until thick. Some people like the addition of two well-beaten eggs, but I prefer the beef plain, with the gravy rather thick, served on rounds of hot buttered toast. The toast could be made first and set where it will keep warm, and thus save the time of making afterwards, for a dish of this kind cools very quickly, and should be sent to the table as soon as ready. [Illustration: A STANDING ROAST OF BEEF] ROAST BEEF A roast of beef, after being scraped and wiped free from all particles of sawed bone, should be seasoned well with salt and pepper, and dredged with flour. Put it in a hot oven, and when it has seared on top, to keep in the juice, turn