Cookery for Little Girls

like an omelet and serve on a hot platter garnished with parsley. SCALLOPED POTATOES Scalloped potatoes are very nice for a supper dish, as they can be prepared early in the day and set away until needed. The little cook, after washing and peeling her potatoes, next cuts them in thin slices, enough to fill the dish needed and parboils in salted water for ten minutes. Then drain. Arrange a layer of these, with a sprinkling of flour, pepper and salt and a few small pieces of butter, repeating in layers until the pan is full. Pour over enough milk to cover. When ready to cook, allow half an hour for the baking, and from time to time add a little extra hot milk. It is well to set a large pan containing water under the baking-dish to catch any milk that might boil over and burn on the bottom of the oven. CANDIED SWEET POTATOES Sweet potatoes that have been boiled are particularly nice when cut in half, buttered, seasoned with very little salt and pepper and then sprinkled over the top with granulated sugar and browned in the oven. "Candied sweet potatoes" they are called when served in hotels as something extra. [Illustration: CLEANING UP] CHAPTER VII Different Kinds of Vegetables A mother can make the cooking of potatoes and the plainer vegetables interesting if she will use a little tact and stimulate the child's desire to make, first, as many different dishes from each article as possible, and second, to make them as appetizing as she can. Doubtless many a girl who will not eat plain food now could be taught to like things by getting her interested in cooking, for then she has to taste and make sure she has seasoned properly. TURNIPS, CARROTS Such winter vegetables as turnips, carrots and parsnips should be well washed, peeled, cut in small pieces and cooked in boiling salted water for sixty minutes, more or less, depending on the age of the vegetables, as the older they are the longer they will take to get tender. When sufficiently cooked