Cookery for Little Girls

a dash of pepper, and lastly, after mixing well, one cupful of milk, stirring all the time until thick. After boiling two minutes put in the can of lobster, shrimps or salmon, broken in small pieces, and allow to boil gently for three minutes more. Then serve on rounds of buttered toast, garnished with parsley. SARDINE CANAPES If only sardines happen to be left in the reserve stock and yet something hot is needed, let the mother show the child how to make that rather unusual dish, sardine canapés. After removing the bones and tails, the sardines should be rubbed to a paste and mixed with an equal quantity of chopped hard-boiled eggs, seasoned with salt and pepper, a teaspoonful of lemon juice and half a teaspoonful of Worcestershire sauce. Then she must cut circles of bread, toast or fry them brown in butter, and spread on the sardine paste. Send to the table immediately, garnished with circles of the hard-boiled white of egg. CHAPTER IX Rice and Macaroni BOILED RICE Rice is one of our most nutritious foods, and it can be served in such a variety of ways it is one of the first things a child should be shown how to prepare. The very easiest (and cheapest) way is to wash and drain a cup of rice and then sprinkle it slowly into two quarts of boiling salted water. Without stirring, set it where it will simmer slowly, and by the time it has boiled down thick it should be tender enough to crush with the tongue. If not, add a little more boiling water and allow to cook a while longer, but if it is not stirred the grains will be whole and the rice will not stick to the pan as long as there is water enough to keep from burning. If it is to be served plain, with only cream and sugar, add a teaspoonful of butter and stir through lightly just before turning out in the dish for the table and sprinkle a little ground cinnamon over the top. This makes an easy