Cookery for Little Girls

by Olive Hyde Foster

If the child has become proficient, she should be allowed as a special favor to make the baking-powder biscuits by herself. Have her use a small cutter not more than two inches in diameter, as small biscuits are more appetizing; and be sure to have them baked to a light brown.

POTATO SALAD

Potato salad makes a good chief dish for the unexpected guest and is easily prepared. The child should be told to select medium-sized potatoes, at least one for each person and after scrubbing with a brush to get perfectly clean, put on with boiling water enough to cover and boil gently until tender, then drain and set aside to cool. This can be done at dinner time, when the fire is hot, and save extra trouble. When the potatoes are cold the skins can be easily removed, and the potatoes then cut in thin slices. Next she should peel and cut in very thin slices one small onion (unless the family taste prefers more) and arrange the alternate layers of sliced potatoes and onions, well seasoned with salt and pepper, in a pretty salad bowl. It looks attractive, too, tossed lightly on lettuce leaves arranged on a small platter. Over the whole then pour the boiled salad dressing, or the French, as the family prefer, and when the potato salad is ready to serve it should be garnished with sprigs of parsley and slices of hard-boiled egg.

SCALLOPED OYSTERS

Scalloped oysters make a fine supper dish on a cold night, and there are several ways they can be prepared. The one I like best I will give first. The child should butter a number of thin slices of bread and spread on the bottom of a dripping-pan, laying on next a layer of oysters, with pepper and salt; then another layer of the thin buttered bread, another layer of oysters, and the top finished with a layer of bread, well seasoned. Over the whole pour the oyster juice and one-half cupful of milk. This will require from twenty to twenty-five minutes in a hot oven, when the bread on top will be toasted crisp. Many people like scalloped oysters prepared with crackers, and in that case the rolled cracker-crumbs are used instead of the bread, but the taste of the two dishes is different.

CREAMED OYSTERS

Cook one pint of oysters in their own liquor or in a few spoonsful of salted water until they curl at the edges. Have ready a thick cream sauce, stir in the oysters, and cook a few moments longer. Serve in baskets made by removing the inside of the light rolls, brushing with melted butter and browning in the oven. Make handles from crust, and insert after filling.

FRIED OYSTERS

To fry oysters, select large, choice ones, and dry in a napkin. Taking one at a time, roll in cracker crumbs, season with salt and pepper, dip in beaten egg, and cover thoroughly again with the rolled cracker. Spread out on a bread board and allow to stand a little while for this covering to set, then cook either in a skillet with a small amount of butter, or in deep fat, until lightly browned. Lift on to a piece of wrapping paper to drain, but keep hot, and serve garnished with parsley and sliced lemon.