Cookery for Little Girls

whipped as directed, two cupfuls of crushed berries and two cupfuls of sugar. The berries and sugar, well mixed, should be folded carefully into the cream and pressed in a mold. The cracks must be filled with butter or lard to prevent the salt water leaking in, and the mold packed closely in salt and ice and left for four hours. Remember it is not frozen in the freezer by turning. When ready to unmold, wring a cloth out of boiling water and lay around the can for a moment, after loosening where possible with a thin-bladed knife. Turn on to a platter and send to the table to be cut in slices. LEMON ICE For a plain lemon ice, take the grated rind of one lemon, and the juice of three, a cupful and a half of sugar, four cupfuls of water, and the stiffly beaten whites of two eggs. Freeze, but not too hard. CITRON CUSTARD Citron custard is good summer or winter, served hot or cold. The child should first beat up very light two eggs, then add a pinch of salt, one-third cupful of sugar, two cupfuls of milk, and a sprinkle of nutmeg. Next she must line a baking-dish or individual cups with thin slices of citron, then pour in the custard and bake, after setting her dish or cups in a pan of boiling water. If a few small nails are scattered over the bottom of the water-pan, so the pudding cups do not touch, but are surrounded by water, the custard will cook more evenly. Leave in the oven about twenty minutes, but test before taking out by inserting in the middle the blade of a silver knife. When thoroughly done the blade will come out clean instead of coated. [Illustration: CORNSTARCH PUDDING, INDIVIDUAL MOULDS] CORNSTARCH PUDDING Cornstarch pudding is an old favorite, too, either hot or cold. First mix four level tablespoonfuls of cornstarch with three tablespoonfuls of sugar, and beat up light one egg. Then scald two cupfuls of milk, after pouring a few spoonfuls on the cornstarch in order to