Cookery for Little Girls

silk carefully removed and then be dropped into boiling salted water and kept boiling (under a cover) for from ten to twenty minutes, according to the age of the corn. If very fresh and tender, it will cook quickly, but it should be served as soon as removed from the water. CORN OYSTERS Any corn left from a meal can be grated off the cob and used for corn oysters. To one cupful of corn, add half a cup of milk, one beaten egg, half a teaspoon of salt, and one tablespoon of melted butter. Into this stir one-half cup of sifted flour, and bake like pancakes on a hot, well greased skillet. Be careful to avoid too hot a fire or they will scorch on the bottom before cooking through, and they must not be raw in the middle. It may be necessary to put a little extra butter in the pan when they are turned, but they have to be watched carefully all the time. CHAPTER VIII For the Unexpected Guest Entertaining can be made easy by some forethought, and a little girl should be made to realize that hospitality, of all things, should be genuine. In the case of expected company it is well to get whatever is needed in plenty of time, but the unexpected guest should receive none the less cordial greeting while the housekeeper hurriedly reviews her resources in the way of material available. One of the most important lessons to teach the little girl is that of making simple dishes so attractive that no hesitation need be felt in asking friends to share the family fare. This is particularly true in the case of dishes for supper. They should not require much extra work, but be quickly prepared and preferably of what one happens to have in the house. For a light supper it is desirable to have one hot dish, beside a warm bread, cold meat, fruit, cake and tea. [Illustration: TABLE SET FOR AN EASTER LUNCHEON] If the child has become proficient, she should be allowed as a special favor to