Cookery for Little Girls

butter, and the yolk of one egg, beaten light. Stir to a smooth batter, add the stiffly beaten white, and lastly several sour apples, cut in thin slices, or three bananas, cut a little thicker. Drop by the spoonful in the smoking hot fat, set where they will not scorch, and if in a frying pan, turn over as soon as brown around the edges. Serve with powdered sugar. [Illustration: TRAY ARRANGED FOR WELSH RAREBIT] MILK TOAST Put on in a double boiler two cups of milk, one tablespoonful of butter, salt to your own taste, and allow to come to a boil. Have ready four squares of nicely browned toast, put in a hot vegetable dish, pour over the milk, clap on the cover, and serve at once. Some people like the milk thickened with a teaspoonful of flour that has first been moistened with a little cold milk, but I prefer it without. * * * * * Every housekeeper should impress on her young daughter the importance of keeping on hand a small quantity of canned goods to provide for the unexpected guest, and this should include sardines, salmon, shrimps, lobster, French peas, olives and orange marmalade. These things will all keep for months in a cool place, yet are indispensable in an emergency. The can of shrimps, opened and placed in cold water for a little while, will taste as good as the fresh, and the salmon, with the skin and bones removed, will be ready on short notice to be served in a number of ways. CANNED FISH SALADS For salad, take either shrimps, lobster or salmon, and after breaking in small pieces, add an equal amount of celery, season with salt and moisten with salad dressing. Serve on lettuce. CREAMED CANNED FISH If our small cook wishes to serve a hot dish, however, in a hurry for company, she can make to use with her canned fish, the favorite white sauce. For this she must first melt one tablespoonful of butter and add to it one tablespoonful of flour, a quarter teaspoonful of salt,