Cookery for Little Girls

forty minutes or until tender. Then drain and serve immediately with butter, pepper and salt, or with white sauce. Some people prefer to add simply a little vinegar, so find out the family taste. BAKED BEANS For a small family, soak one pint of the small navy beans over night, and next morning boil gently until nearly tender. Drain, throw away that water, and add a teaspoonful of salt, a tablespoon of molasses and a cupful of boiling water. Cut a quarter of a pound of salt pork in small pieces, put half of the beans in a baking dish, add a layer of half the pork, fill up with the rest of the beans and lay the rest of the pork around over the top. Cover the beans with boiling water, put a tin over the dish, and bake a number of hours,--the longer the better. As the water boils away, add enough more to keep from burning, and half an hour before serving, uncover and allow to brown over the top. If a slow fire is going in the range, the beans will be the better for cooking most of the day, but they must be watched to keep from burning. However, they will taste very fine if boiled longer at first,--until perfectly tender, and then baked only an hour. CREAMED ONIONS Peel off the outside skin, cover with boiling water, cook five minutes, drain, and cover with fresh boiling water, well salted. Cook until tender, the length of time depending on the size, then drain and serve in a hot covered vegetable dish with white sauce, made while the onions were cooking. BAKED ONIONS First boil as above directed, then lift into a piepan, sprinkle with salt and pepper, place a small lump of butter in a little hole on top of each, and bake until brown. ASPARAGUS With the coming of the spring vegetables will be opened a new field for the child to explore. Asparagus, one of the first in the market, is considered one of the choicest, and it is also one of the