Cookery for Little Girls

the child to pick out the imperfect ones, or those too large to bake, to be peeled and cut up. Have her put them on in boiling salted water half an hour before dinner-time, cook until perfectly tender, then drain and let steam dry. After standing a few moments (in a hot place), have her mash them thoroughly, first with an old-fashioned wooden masher until all the lumps are removed, and then with a wire one. To each cupful of potato add a teaspoonful of butter and a tablespoonful of hot milk. They should be beaten up creamy with the wire beater, then turned out into a hot covered dish, with a lump of butter in the center and a sprinkling of pepper over the top, and served at once. If dinner is delayed, however, and there is danger of their getting cold, have her put them in a baking-dish or tin, smooth them nicely over the top and set where they will keep warm. Then when needed, if she will grate a little cheese over the top and put in the oven for a few minutes to brown, she will find that they are even nicer than when first made. The mashed potatoes left from dinner can be worked up with a little cream and molded into small round cakes, to be fried brown next morning. CREAMED POTATOES Often in buying potatoes one finds a quantity of little ones usually considered "too small to be bothered with." They seem hardly worth peeling, but if scrubbed clean and boiled as directed the skins can be removed quickly when they are tender. Then if a white sauce is made, these little potato balls can be dropped in and served garnished with finely chopped parsley on top. This is a favorite way of preparing new potatoes and most appetizing. LYONNAISE POTATOES If the mother prefers, she can have the child take these little balls (peeled after they are cooked), cut them up fine, and fry them as follows: In a hot pan melt two tablespoonfuls of butter and add a teaspoonful of