Place thin slices of bacon in a hot skillet, turn frequently to keep from curling, and remove to a hot plate when cooked as much as desired. Break eggs in a saucer, one at a time, to see that they are fresh, then drop gently into the hot fat. When done to suit individual taste, lift carefully to the center of a hot platter, and garnish with the bacon.
The secret of an attractive table, which should be made clear to every girl, is clean linen, with dishes and silver carefully arranged. Each article of food, however simple, should be carefully placed in the center of its dish, and vegetables, meats and salads garnished with parsley, celery leaves, or occasionally rings of hard-boiled eggs. The eggs are especially nice on salads and on such a vegetable as spinach.
A kitchen lesson would be incomplete without a few words regarding the care of the all-important dish-towels and dish-cloth. However many may be on hand, it is a wise plan to teach the little cook to take warm water and plenty of soap and wash them out each time, being careful to rinse them thoroughly after she is through. Then hang out in the air to dry.
CHAPTER II
Using Odds and Ends
Every mother, in teaching her little daughter to cook, should impress upon her two essential points—economy and neatness. A cook cannot be too careful to have her materials, her utensils, and herself as clean as possible. So, before beginning work, the child should carefully wash her hands, clean her nails, smooth up any stray locks of hair, and put on the cap, sleeves and apron that are to protect her from spots and flying flour. Then all fruits or vegetables which are to be used should be well washed before being peeled, and the cooking utensils wiped off. Sometimes the pans or the stewing kettle have not been used for days, and there is sure to be a certain amount of dust on these that is almost imperceptible, but nevertheless unwholesome and often dangerous.