Cookery for Little Girls

grated nutmeg, one tablespoonful of finely broken dried orange peel, juice of one lemon, one pint of boiled cider. Boil slowly for an hour, add, if desired, one-half cupful of brandy, and then pack away in a crock in a cool place. This recipe, with full directions for mixing, should then be written out in the small cook-book, for although it may not be needed again for a long time, it will be ready for reference at any moment, ready for use without any doubt or trouble--and "the kind that mother used to make." Mince-meat is so fascinating, too, on account of all the good things that go into it, that scarcely anyone that ever made it right once can fail thereafter. Every girl should know how to make good pie crust, and as it is principally a matter of having the ingredients chilled from the ice-box, almost anyone can be successful by taking a little care. [Illustration: MAKING PIES] PLAIN PASTRY Sift one and one-half cupfuls of flour with one-half teaspoonful salt. Chop through this until like meal a half-cupful of chilled lard. Add just enough ice-water to make a stiff dough, and turn out with as little handling as possible on a floured bread-board. Sprinkle on flour enough to keep from sticking to rolling-pin, and dividing into sections, roll to fit the size of the pie-pan. (Perforated tins are preferable.) Add filling, put on thinly-rolled top crust, with a few openings in center to emit steam, and bake about half an hour, after pressing the edges thoroughly together to keep in all juice. If desired shorter, three-quarters of a cupful of lard can be used, but the dough must be kept thoroughly chilled, and it is best made in a cold room. SETTING THE TABLE Then, on Thursday morning begin the dinner in plenty of time, so there will be no hurry or confusion at the last moment. The table can be set early, the little maid being shown the silver required. At the right of each plate put the knife, soup spoon and necessary teaspoons; at the