If successful with these things, she will be quite sure with a little care to make good griddle cakes. Have her sift two cups of flour with two teaspoons of baking powder, half a teaspoon of salt, a tablespoon of sugar, and stir in the yolks of two eggs, well beaten, and a cup and a half of milk. When perfectly smooth, and just before baking, fold in the stiff whites. Grease a hot griddle with a piece of suet, put down a spoonful of batter at a time, and turn as soon as it bubbles well over the top. Watch carefully to keep from burning, but never turn a pancake the second time.
After a girl has learned how to make biscuit and other light breads, she should be shown at once how to prepare eggs in different ways so that she will be able at any time to serve a dainty breakfast.
BOILED EGGS
To boil an egg would seem to be the easiest matter possible, but it requires care just the same. Scarcely any two people in a family like eggs cooked the same length of time, and so, after ascertaining the way each one prefers, have the water boiling hard, and then check by adding a little cold water so that the shells will not crack from the heat. Put in the eggs carefully with a tablespoon, to prevent striking each other, boil the required number of minutes and remove each when its time is up, sending to the table at once. Hard boiled eggs, to be digestible, should be kept just at the boiling point for thirty minutes. The yolks will then be mealy.
POACHED EGGS
Poached eggs should be dropped in buttered gem pans and then set in a deep dripping-pan and covered with boiling water. When boiled as long as desired, lift gently on to rounds of buttered toast, sprinkle with salt and pepper, garnish with parsley or small celery leaves and serve on a hot platter.
PLAIN OMELET
For an omelet for four people, separate yolks and whites of five eggs. Beat yolks very light, add one-quarter teaspoonful salt, pepper, five tablespoonfuls milk, and lastly the whites, beaten very stiff. Mix lightly, but thoroughly, and pour in well-buttered hot frying-pan, place on stove about two minutes until well puffed up, then put in oven for a moment until firm on top. On removing, fold omelet over with a cake-turner, place on a hot plate and garnish with parsley.
FANCY OMELETS