Cookery for Little Girls

they should be drained and may then be mashed, seasoned with pepper and salt and butter and served in a hot covered dish. Or if preferred they can be left in the cubes and served with our little cook's favorite white sauce poured over. If mashed they are to be served on the dinner plate, but if in cream sauce they will have to be put in individual sauce-dishes. PARSNIPS Plain boiled parsnips are delicious if cut in slices and fried in butter, as they acquire a sweetness not brought out in any other way of cooking. If the left-over quantity is mashed, it can be made into little flat cakes and browned in butter. The child should be encouraged to think of as many different ways as possible and then allowed to experiment and see the result. WINTER SQUASH Winter squash is good prepared in the same way as the mashed parsnips--that is, plain boiled and then mashed, but I prefer the Hubbard variety, cut in large squares and baked in the shell--without being peeled. Season before putting on the oven shelf, spread with a little butter and add a slight sprinkling of granulated sugar. This will take about three-quarters of an hour to bake, and should be a light brown over the top. The child may have some difficulty in cutting a Hubbard squash, as it is so hard, but she can prepare it after it has been cut for her. DRIED LIMA BEANS Put to soak half a pound of dried Lima beans in a small quantity of cold water. Next morning set where they will simmer slowly for two hours in salted water enough to cover. At dinner-time drain, and serve on the dinner plates simply seasoned with butter, pepper and salt. Or, if preferred, they can be served in sauce dishes, with white sauce. BOILED CABBAGE A nice way to serve cabbage hot is to chop fine after it has soaked half an hour in cold water, put on in boiling salted water, and cook in an open kettle with a pinch of soda, about