TX 728 Copy 1 iQIS WHAT m CHILDREN TO DAT LLOYD ADAMS ^OBLE, Publisher. NEWYORK EN'S WHAT MY CHILDREN LOVE TO EAT How to Prepare the Menus By ELIZABETH C OLSON Author of The Child Housekeeper," "Letters to Children," etc., etc. Copyright, 1915, by LloyJ AJams Noble LLOYD ADAMS NOBLE, Publisher 31 West 15th Street New York I O *£<** 0* f\T)d if ttyou dost buy tt}\$ boo((, Be sure tl?at tl?ou dost it) it lool^, f\r)d read it o'er — tl?ei) tl?ou u/ilt $ay, Jl?y fflopey is pot tf?rou/i) au/ay. /*i> Old F^by/ne. )GI.A416737 Q£C -61915 Mv Cfnlbren's: Cable ftulea In silence I must take my seat, And give God thanks before I eat; Must for my food in patience wait Till I am asked to hand my plate. I must not scold, nor whine, nor pout, Nor move my chair or plate about; With knife, or fork, or anything, I must not play; nor must I sing. I must not talk about my food, Nor fret if I don't think it good. I must not cry for this or that, Nor murmur if my meat is fat. My mouth with food I must not crowd, Nor while I'm eating speak aloud; Must turn my head to cough or sneeze, And when I ask, say, "If you please." The tablecloth I must not spoil, Nor with my food my fingers soil ; Must keep my seat when I have done, Nor 'round the table sport or run. When told to rise, then I must put My chair away with noiseless foot, And lift my heart to God above In praise for all His wondrous love. W&X Mv Cijtlbren Uobe to Cat During the Spring iHenu JSo. 1 Coddled Eggs Buttered Toast Stewed Pie Plant Jflernt J2o. 2 Chicken Soup with Rice Celery Sandwiches Butter Cups Tapioca Cream jftlcnu Mo. 3 Stuffed Potatoes Scraped Beef Sandwiches Stewed Strawberries Carrie's Cookies jffltnu Mo. 4 Chicken Custard Pulled Bread Milk in Glasses Ginger Cookies iWenu Mo. 5 Creamed Ribbons Orange Juice Toasted Brown Bread Currant Bunnies An orange cut up and spread out on a plate Is all very well for occasions of state, But to make a small hole and to suck till it 's done, With both hands to squeeze it, is much better fun. E. V. Lucas Wfat Mv Cfjtibren Hobe to <£at During the Spring iHtnu Mo. 6 Asparagus, on Buttered Toast Junket Strawberry Jelly Jam Stewed Cherries JWenu Mo. 7 Birds' Nests Bread and Butter Menu Mo. 8 Clam Broth' Pilot Biscuit Carrie's Cookies Gingerbread Currant Bunnies Stewed Strawberries iHcnu Mo. Asparagus Soup in Cups Brownies Maple_Sugar Sandwiches Jflenu Mo. 10 Cream Toast Educators Buttercups One thing each time, and that done well, Is a very good rule, as many can tell : Moments are useless, trifled away ; So work while you work, and play while you play. € / 1 Wfyat Mv Cfnlbren Hobe to Cat During the Summer Raspberries Iced Orange Juice Apple Heaps Zwieback Frozen Custard Jttenu J?o. I Fresh Peas Cream Sauce jfflenu Jto. 2 Chinese Rice Party Butter Jflenu i?o. 3 Shirred Eggs Brown Bread Toast Jfflenu J?o. 4 Yellow Milk, with Straws Jflenu J?o. 5 Broiled Bacon Lettuce Sandwiches Bread and Sugar Cookie Boys Crackers Jam Snakey Cakics 'I must not throw upon the floor The crust I cannot eat, For many little hungry ones Would think it quite a treat." o Wfat Mv Ctylbren Hotoe to Cat During the Su??imer Polly's Cookies jfflcnu Mo. 6 Bread Omelette Toast Jfflenu Mo. 7 Scraped Beet Sandwiches Iced Cocoa Milk, through Straws Buttered Bunnies Ice Cream Slip-and-go-down Prune Jelly JHenu Mo. 8 Chicken Soup Bread and Butter Fingers Buttercups Jflenu J£o. 9 Boiled Spinach Buttered Brown Bread Brown Sugar and Cream iHcnu Mo. 10 Fairy Farina Cream Graham Bread Toast Back of the loaf is the snowy flour, And back of the flour the mill; And back of the mill is the wheat, and the shower, And the sun, and the Father's will. € 1 f©fmt Mv Cjjtibren Hobe to Cat During the Summer Jflcnu J|o. XI Lima Beans Buttered Toast Blueberry Slump Cream Jfflenu ^o. 12 Bouillon in Cups Lettuce Sandwiches Rice Jelly with Sweetened Cream iflenu J!o. 13 Panada Brown Bread and Butter Stewed Blackberries iflenu ilo. 14 Broiled Bacon Boiled Rice 9 &> Cookie Boys Junket Raspberries JWenu Jlo. 15 Poached Egg on Toast Holiday Crackers Lady Fingers Though you decline to think it nice, The mild Hindoo adores his rice, And always hands his plate up twice. So when you next the pudding view, Suppress the customary "pooh," And imitate the mild Hindoo. E. V. Lucas. WHAT MY CHILDREN LOVE TO EAT During the Autumn Months f©bat Mv Ctyibren lobe to Cat During the Autumn Graham Bread Toast Baked Apples Cinnamon Toast Rice Jelly Sliced Peaches Hominy Pudding Bacon Sandwiches Jflenu J2o. 2 Scotch Broth Egg Sandwiches jfflenu Mo. 3 Stuffed Sweet Potatoes Thin Bread and Butter Jflenu J^o. 4 Tomato Omelet Bread Sticks Jflenu i2o. 5 Beef Tea in Cups Buttered Toast Jam Drop Cakes Cocoa Snaky Cakies Ginger Cookies There was an old woman who lived in a shoe, She had so many children she didn't know what to do. So she gave them some broth without any bread, And whipped them all soundly and put them to bed. Mother Goose. \ fl^fjat Mv Cfjtlbren ILobe to <£at During the Autumn Peach Tart Apple Fluff Spooned Peaches Cream Toast jWenu Bo. 6 Creamed Ribbons Pulled Bread jflenu i5o. 7 Chicken Sandwiches Hot Milk Jflenu J5o. 8 Pop Robbins Cream and Sugar 4Henu Mo. Pumpkin Pudding Cream Wheat Crisps Buttercups Bacon Sandwiches Jlenu iSo. 10 Puff Potatoes Scraped Beef Sandwiches Crackers Jam THE PEACH Mama gave us a single peach, She shared it among seven; Now you may think that unto each But a small piece was given. Yet though each share was very small, We own'd when it was eaten, Being so little for us all Did its fine flavor heighten. Mary Lamb. &&& , I- m^ u r WW Mv Cfjtlbren Hobe to <£at During the Autumn Angel Cake Sponge Cakes Sliced Peaches Mud Pies Rosy Apples jfflenu Mo. II Lima Beans Lettuce Sandwiches JWenu Mo. 12 Baked Tomatoes Bread Sticks iWenu Mo. 13 Birds' Nests Thin Bread and Butter ilenu Mo. 14 Hodge-Podge Toasted Crackers Jfflenu Mo. 15 Dixie Sweet Potatoes Egg Sandwiches Cocoa Shells Cambric Tea Make-believe Juice Cream Gingerbread No soil upon earth is so dear to our eyes As the soil we first stirred in terrestrial pies. O. W. Holmes. \ &* WHAT MY CHILDREN LOVE TO EAT During the Winter Months Wfyat Mv Cbtlbren Hobe to Cat During the JVinter Jfflenu Mo. 1 Alphabet Soup Thin Bread and Butter Corn Starch Moulds jftlenu Mo. 2 Poached Eggs Baked White Potatoes Strained Honey Indian Pudding Bread fflttrn Mo. 3 Scraped Beef Sandwiches Milk in Glasses Jflenu Mo. 4 Broiled Bacon Hominy Pudding Carrie's Cookies Bread Molasses Sauce jftlenu Mo. 5 Daisy Mush with Milk and Brown Sugar Scraped Apple Sandwiches Jam Cocoa "The wide Republic's emblem Is the bounteous, g ' Dean Proch r. & Wt)at M? Cfjilbren Hobe to Cat During the Winter Apple Fluff Strawberry Jelly Orange Ruffle Prune Whip Stuffed Potatoes 4Wenu J?o. 6 Cold Chicken Chinese Rice jftlenu J|o. 7 Coddled Eggs Buttered Toast Jfflenu i?o. 8 Oyster Broth Butter Crackers JWenu iSo. 9 Peas Porridge Hot Brown Bread Toast Ginger Bread Sweet Sticks Drop Cakes Wafers jWenu i!o. 10 Beef Juice Maple Sugar Sandwiches "A loaf of bread, the Walrus said, Is what we chiefly need; Pepper and vinegar besides Are very good indeed — Now, if you're ready, Oysters dear, We can begin to feed." Lewis Carroll. Ws$i Mv Cfjtlbren Uobe to Cat During the Winter Sliced Oranges Stewed Prunes Apple Sauce Cinnamon Toast Baked Banana iflenu Mo. \\ Tapioca Beef Tea Brownies Mtrw Mo. 12 Broiled Bacon Baked Potatoes Jfflenu Mo. 13 Golden Toast Buttered Brown Bread jilenu Mo. 14 Scraped Beef Balls Creamed Spaghetti jilcnu Mo. 15 Potato Soup Pulled Bread 9 Sponge Cakes Cookie Boys Holiday Crackers Cocoa Wafers o (C If children are good and their parents obey, If they are not noisy when they are at play, If they eat the nice soup which before them is set, And the bread above all things never forget, St. Nicholas comes, and to them he brings A nice picture book and many good things. WHAT MY CHILDREN LOVE TO EAT When Recovering from Illness Jfor tfje Cfctlb tofjo fe Ctoobertng from an 31Unes& While my child was very ill the doctor told me exactly what to feed him, and I strictly obeyed. But as soon as he was well on the road to recovery the doctor permitted me to give him almost any delicate, nourishing foods until he was able to play and study with the other children. Here are some of the menus which my children relished when recovering from illness. From these you can choose which ones your children shall have, because you know their likes and dislikes, and the nature of their illness. Here in my room I'm as snugly shut As a glad little worm In the heart of a nut!" James Whitcomb Riley. ifor tfje Cijilb tofjo fe Cftecobering from an Mnt&x Delicate, Nourishing Food #v*i Jfflenu Mo. 1 Chicken Custard Bread Sticks iflenu J^o. 2 Beef Juice Hot Milk Toast Jfflenu Mo. 3 Panada Orange Ruffle Prune Jelly Jfflenu J^o. 4 Junket Pulled Bread Educatur Crackers Cocoa The coals beneath the kettle croon, And clap their hands and dance in glee; And even the kettle hums a tune And tells you when it's time for tea. Gabriel Setoun. € if or tfje atfjilb tofjo fe ftecobertng from an Sitae** Delicate, Nourishing Food Jfflenu iSo. 5 Coddled Egg Bread and Butter Fingers JWenu Mo. 6 Cream Toast Cocoa Shells Corn Starch Gruel iWcnu J2o. 7 Scraped Beef Sandwich jflenu J|o. 8 Scotch Broth Thin Bread and Butter 'Use three physicians: First, Dr. Quiet, Then Dr. Merryman, And then Dr. Diet." Orange Juice Zwieback Wheat Crisps Ice Cream Old Rhyme. 9 LUNCHES MY CHILDREN LOVE To Take to School 4 Huncfje* Mv Cfnlbren Hobc to Cake to Jkfjool When children are pale and cross their mothers and aunts sometimes say that they have been studying too hard. Perhaps, now and then, this may be the case; but more often it is because the children are not eating enough of the right kind of food. I once heard of a little girl who took pie, pickles, and strong tea to school in her lunch box. Of course she never passed her examina- tions ! And does it surprise you to know that she had to go to the country for her health ? Sandwiches are the best things you can take; and there are so many kinds that you need never grow tired of them. If you have a preserve jar with a screw top you can take stewed fruits, puddings, and such things in your lunch box. In some schools there are lunch counters. If there is a good one in your school buy a cup of cocoa or a bowl of soup, and take it with what you have brought from home. Here are some lunches that will help you to keep well and happy. " Get up, for when all things are merry and glad Good children should never be lazy and sad ; For God gives us daylight, dear sister, that we May rejoice like the lark, and may work like the bee." Lady Mary Hastings. Huncjje* Mv C&fibren Hobe 7# Take to School iflenu jSo. i Egg, Bread and Butter Sandwiches Jar of Apple Sauce Drop Cake Sweet Chocolate iWenu J2o. 2 Brown Bread and Butter, Chopped Ham Sandwiches An Orange Carrie's Cookies JHenu Mo. 3 Lettuce Sandwiches Buttered Bun Gingerbread jWemt Jto. 4 Hard Boiled Egg Graham Bread and Butter Jar of Stewed Peaches Pixie Rocks Nuts Jflenu 0o. 5 Chicken Sandwiches Cold Sweet Potatoe, Sliced and Buttered Cup Custard Zwieback Fat Figs Dates Apples Peppermints The world's a very happy place Where every child should dance and sing, And always have a smiling face, And never sulk for anything. Gabri?/ Setoun. Htmcfjeg M? Cinforen Hobe To Take to School Maple Sugar Angel Cake Washed Prunelles Peach Pear ittenu Mo. 6 Bacon Sandwiches Prunes Jar of Rice Custard jftlenu Mo. 7 Hearty Jim Sandwiches Banana Currant Jelly iWenu Mo. 8 Stuffed Egg Bread and Butter 3 Marshmallows Jttenu J^o. 9 Celery Sandwiches Graham Wafers Sponge Cake iMcnu Mo. 10 Hard Boiled Egg Brown Bread Butterfingers Holiday Crackers Sweet Sticks Maple Sugar Cookie Boys Nuts Snaky Cakies WHAT MY CHILDREN LOVE TO EAT TVhen They Go for a Picnic Ptcmcs Everybody would love picnics if they knew what to take, what to do, and when to come home. How much to take is the first thing to learn. If the boys are going you will have to provide plenty; remember how good everything tastes at a picnic. Dishes and extra silver are heavy to carry. Bring waxed paper napkins, paper towels, and paper or wooden plates, that can be thrown away after they have been used. Fold the paper cups the day before the picnic, and you will find them a great help; each person should have at least two cups. In packing the lunch basket, count noses, and try to pre- pare only those foods which you know everyone will like. It is not pleasant to find that there are things left uneaten which must be carried home. Come home while you are having a good time, then each one will feel that the picnic was a success. No thoughtful child would leave anything that the birds and squirrels cannot eat. Papers, boxes, and egg-shells would spoil the beauty of the place for the next picnic ; there- fore, look around before you leave and gather up the odds and ends. If you want to have a bonfire picnic, go in the afternoon, have an early supper, and afterwards sit around the fire for singing and story-telling until dark. Potatoes on the table To eat with other things, Potatoes with their jackets off May do for Dukes and Kings. But if you wish to taste them As Nature meant you should, Why, cook them at a rubbish fire, And eat them in a wood. tt^at Mv Cfnlbren Hobe to <£at At a Bonfire Picnic Bacon — Broiled on sharpened sticks Potatoes, Green Corn— Roasted in the ashes Egg and Lettuce Sandwiches Bread and Butter Jam Campers' Short Bread Cake Apples and Peaches Toasted Marshmallows If you have a hay-ride picnic you can take with you more things to eat, be- cause then it is not necessary for you to carry them. Have a freezer of ice cream tied under the wagon. It will be a surprise, for the children need not see the cream until lunch time. You can take a pail of ice, too, and cool the drinking water, the lemonade, or the ginger ale, as the case may be. t^fjat $&y CJObren Hobe to Cat At a Hay-ride Picnic i Stuffed Eggs, in waxed papers Chicken and Lettuce Sandwiches Bread and Butter Brown Sugar Sandwiches Ice Cream Ginger Ale Butter Cups «£ I Wi)tn Motbtv pan* <®ur Ptcmc This is What She Gives Us to Eat After all, the kind of picnic that you can have often is the best A few of the people you like very much, a box of lunch, and a raincoat, is all you really need. •Picnic J2o. I Slices of cold beef or chicken, salt and pepper, in waxed paper Hearty Jim, Bread and Butter, Jam Sandwiches Drop Cakes Oranges Sweet Chocolate •Picnic ^o. 2 Hard Boiled Eggs, salt and pepper Saratoga Chips Bacon, Chicken, Currant Jelly Sandwiches Ginger Bread Peaches and Apples Grape Juice \ Wt WHAT MY CHILDREN LOVE TO EAT When "They Give a Party Cfnlbren's; Parties A party for small children should take place in the afternoon and if the supper is served at about the usual supper time, no harm is done if the menu is simple. Pretty cases in which to serve the ice-cream, and many festive things in the way of favors and mottoes can be bought now-a-days, and they add very much to the joys of the afternoon without risking the good health of the little guests. There is some doubt as to whether a party at which ice-cream is not served can be called a "party." But some- times ice-cream is hard to manage, so you will find among the menus one or two suggestions for substitutes. With chocolate-cream that you buy in the cake Large mouthfuls and hurry are quite a mistake. Wise persons prolong it as long as they can By putting in practice this excellent plan : The cream from the chocolate lining they dig With a Runaway match or a clean little twig. And then, when the cream is all finished, there still Is the chocolate lining to eat as they will. With ices 'tis equally wrongful to haste ; You ought to go slowly and dwell on each taste. Large mouthfuls are painful as well as unwise, For they lead to an ache at the back of the eyes. E. V. Lucas. t©fmt Mv Cljilbren Hobe to <£at JVhen They Give a Birthday Party Ice Cream Flowers itlenu Mo. 1 Bouillon Lettuce Sandwiches Birthday Cake with Candles Bonbons jtWenu Mo. 2 Creamed Chicken Buttered Finger Rolls Ice Cream in Egg Shapes Spun Sugar Nest Individual Birthday Cakes Candies in Mottoe Papers Wi)at Mv Cfnlbren Hobe to eat When They Give a Party During the Summer Jfflenu Mo. I Chopped Chicken Sandwiches Rose Leaf Sandwiches Junket with Whipped Cream — Buttercups — Pink Icing Wintergreen Cream Candies Jfflenu Mo. 2 Chicken Custard Thin Bread and Butter Watermelon Marbles Snaky Cakies Marshmallow Mice jfflcnu Mo. 3 Foamy Milk through Straws Buttered Finger Rolls Ice Cream Flowers Cookies Chocolate Creams I Wfyat MV Cijilbren Hobe to <£at When They Give a Party During the Winter jflenu Mo. I Hot Chocolate with Marshmallow on top Chicken Sandwiches Ice Cream in Cases Angel Cake Letter Peppermints ifflenu Mo. 2 Chicken Broth with Whipped Cream Thin Bread and Butter Frozen Custard in Sherbert Glasses Drop Cakes Lollypop Ladies Jfflenu Mo. 3 Bouillon Wheat Crisps Sponge Baskets, filled with Whipped Cream Decorated Peppermints I could wish my best friends at such a feast. Shakespeare. HOW TO PREPARE THE FOODS My Children Love To Eat 2frreab BREAD.— (1 cup milk, % teaspoonful sugar, % teaspoonfulsa.lt, % yeast cake, 3 cups flour). First soften the yeast in a little lukewarm water, and scald the milk. Sift the flour. Put the salt and sugar in the mixing bowl, and pour in the milk, adding the yeast now thoroughly mixed with the water. Then stir in the flour, beating the batter until it is full of bubbles. Add the flour gradually, a little at a time. When the batter is too stiff to beat, spread a little flour on the dough, and knead it until it grows spongy, until its surface becomes smooth, and it rises quickly after you have poked it with your finger. Place this dough in a bowl or bread-raiser, cover it over and stand it in a warm place. Let it rise until it attains twice its original bulk. Yeast is a tiny plant, so small that we cannot see it without a magnifying glass. We wish it to grow very fast, so we give it plenty to eat and put in a warm place. The little plants push the dough up, and around about, until its size is twice what it was at first. The dough will become full of air- holes. When this has happened, shape the dough into loaves, laying them in the pans in which you are going to bake. Let this dough-loaf now rise for the second time, until its bulk is again doubled. The bread is then ready for the oven. Experience must teach you how to bake your bread. Have the oven so hot that it will turn a piece of paper brown if left there for the space of five minutes. Keep the oven at an even temperature, and let the bread bake from 45 to 60 minutes. Do not forget to grease your pans with lard before putting in the dough. BREAD STICKS. When you make bread cut off a piece of dough after it has raised for the second time. Roll this dough with your hands into long sticks; and bake it until it becomes entirely crisp. To make sweet sticks, work 2 tablespoonfuls of sugar and a pinch of cinnamon into the dough before rolling it into sticks. BROWNIES. Butter slices of bread very lightly, and cut into cubes. Dry, and brown them in the oven ; and let the children have all they want. BROWN BREAD. — (1 cup milk, 1 teaspoonful sugar, Y* cup molasses, pinch of salt, 1 egg, 2 cups whole wheat flour, 1 cup corn meal, 2 teaspoonfuls baking powder). This is very easy to make ! Place all these things in a mixing bowl and beat them up. Bake for an hour in a slow oven. Mary makes this often, and she says the bread is best when it is 24 hours old. BUNS. — (% cake yeast, 2 cups flour, 1 cup milk, Y* cup melted butter, 2 teaspoonfuls sugar, 4 eggs, Y* teaspoonful cinnamon). Soften the yeast in the milk, and stir in the sugar and flour. Let it rise as you do bread. Add the melted butter and the beaten eggs. Knead, and let it rise again for an hour. Mould into balls about the size of a golf ball. Arrange them all side by side in buttered tins and sprinkle with sugar. Wait 15 minutes before you bake them, and they will rise a little more. Currant bun- nies have a washed currant baked on top of each bun, and plum bunnies, a raisin. CINNAMON TOAST. Start the toast just as though nothing unusual was going to happen. When it is time to turn the bread over, butter the white side and sprinkle it with sugar and a little cinnamon. Then finish the toasting and eat hot. CREAM TOAST.— (2 teaspoonful butter, 1 teaspoonful flour, salt, 1 pint of milk, plenty of hot toast). Melt the butter, and rub the flour into it. Add this to the hot milk, and stir until smooth. Boil for ten minutes or more, and pour over hot toast in heated soup plates. This is a good dish for cold or rainy weather. GRAHAM BREAD. Graham bread is made just like white bread, until you come to the place where it is put in the pan to rise for one more hour. At that point, add 3 tablespoonfuls of molasses and 2 cups of graham flour. Knead until the graham flour is all worked in. Perhaps it would be well to add a little salt. GRAHAM WAFERS. They are made like wheat crisps except for the flour which is half graham. GOLDEN TOAST. Make the cream sauce as you did for cream toast, and add two well beaten eggs after you take it from the fire. Leave the sauce in the double boiler covered for a few minutes to cook the eggs. If you put it back on the fire it will curdle. Pour over the toast and lay slices of hard boiled egg on top. PULLED BREAD. Cut stale bread rather thick, take off all crusts, and let it dry and brown in a cool oven. If you cut the bread into long narrow pieces before you brown it, some good "pushers" for the babies can be made. WHEAT CRISPS.— (^ cup cream, % cup sifted flour, pinch of salt, 1 teaspoonful sugar). Mix and knead. Roll as thin as blotting paper, cut with a cookey cutter or in strips. Bake in ungreased tins in a very hot oven. ZWIEBACK. There are a great many recipes given for Zwieback, but the simplest way is about the best. Cut the bread as you did for pulled bread, sprinkle freely with sugar and cinnamon; then brown and dry it in a cool oven. CAMPERS' SHORT BREAD.— (I cup sifted flour, l A teaspoonful baking powder, 1 teaspoonful lard and butter, 1 saltspoon salt). Mix the flour, baking powder, and salt in a small covered pail before you start. When the fire is low enough for toasting, mix the butter and lard through the flour; wet with very cold water until it is a soft dough ; take off a small piece and roll it between your hands until you have a long piece of dough as large around as your little finger. In the meantime somebody must be cutting birch branches not more than half an inch in diameter. Peel off the bark, and twist the dough around the branches ; twirl over the fire until the bread becomes a light brown; then eat it from the stick as you would eat corn from the cob. Cafce* ANGEL CAKES.— {Whites 2 eggs, Y* cup flour (sift 3 times), % cup powdered sugar, l A teaspoon cream of tartar, vanilla, pinch of salt). Beat egg whites until stiff, add cream of tartar and vanilla. Sift in the sugar, beating all the time. Fold in the salt and flour. Drop from a teaspoon into pans lined with fresh ungreased paper, and bake 10 minutes. BIRTHDAY CAKE— (1 cup sugar, 1 egg, 2 tablespoonfuls butter, 1% cups flour, yi cup milk, 1 teaspoonful baking powder). Cream the butter and sugar, and add the beaten yolks and the milk ; sift in the flour and baking powder, and beat well. Now put in the vanilla, and last of all the whites of the eggs as light as you can get them. Bake in a round tin. FROSTING. Beat 1 egg-white very light, and sift into it one scant cupful of powdered sugar. You can smooth the frosting on the cake with a wet knife. DECORATIONS. Pink or white candles are always delightful, and the tiny red tapers used for warming sealing wax are very pretty for a small cake. You can buy them by the box at the stationer's, and they are inexpensive. A circle of little candies, or candied cherries cut in half, makes a pretty edge. The candies come so small that you can form the birthday-child's initial, or the number of his years, in the center of the cake. Narrow strips of Angelica will form leaves and stems for candied cherries, and you can buy a small piece from the confectioner and cut it yourself. The decora- tions must be done while the frosting is soft, so it is well to have everything ready. Serve the cake on a raised dish if you have one, and a ruff of mottoe papers will hide any imperfections around the edge of the cake. A Birthday Cake decorated with marshmallow mice is interesting. Place the mice around the edge of the cake, so that there will be one on each slice when the cake is cut. Have them face the edge, and place one large pink candle in the middle of the cake. Another way is to bake your cake in an oblong pan, turn upside down and frost. Save a little frosting, and mix a teaspoonful of cocoa and a little water with it ; when the frosting on the cake is hard make a little cone of paper, leaving a hole in the end. Fill the cone with the chocolate frosting and write or print the child's name and address, as the frosting drips through. The cake is then supposed to look like a letter. INDIVIDUAL BIRTHDAY CAKES. Bake your cake in little tins, one for each child at the party. Frost and place a candle on each. Decorate the edges of the cakes with small candies and serve on lace paper doylies. This makes a very pretty picture while the candles are burning, for each little face is lighted. BUTTER CUPS.— (1 cup sugar, 1Y> cups flour, yi cup butter, 2 scant teaspoonfuls baking powder, Y2 cup milk, 3 eggs, vanilla or nutmeg). Cream the sugar and butter and add the beaten yolks and the milk. Sift in the flour with the baking powder in it, and then the stiffly beaten whites. Bake in small gem tins. CARRIE'S COOKIES.— (2 cup sugar, 1 egg, % cup butter, 2 teaspoonfuls bakin a powder, Y\ cup milk, flour to roll, flavor with nutmeg or lemon). Mix these together in your bowl ; roll thin, and cut with round cutter. Bake in cake tins. COOKY BOYS. Use Carrie's recipe, and a cutter called a "boy cutter." You can buy these cutters now, although some big sisters are smart enough to cut them out with a knife. If you use small round candies for eyes and coat buttons, they look very well. DROP CAKES.— (Y cup butter, 2 eggs, 1 cup sugar, 2 cups flour, Y cup milk, 2 level teaspoonfuls baking powder). Put these things in your mixing bowl in the order given, and beat well. Drop on buttered tins from a teaspoon, and bake in a quick oven. GINGERBREAD.— (% cup molasses, Yz teaspoonful soda, Y> teaspoonful ground ginger, 1 tablespoonful butter, % teaspoonful salt, % cup boiling water, 1 cup flour). Add the salt, soda, and ginger to the molasses, and beat in the butter, melted. The boiling water comes next, and then the flour. Bake for about 20 minutes. GINGER COOKIES.— (1 cup molasses, 1 teaspoon ground ginger, % cup butter, Y2 teaspoonful baking powder, flour to make a soft dough). Mix, and make into small cakes, with plenty of flour on your hands to keep the dough from sticking. Bake in buttered tins. PIXIE ROCKS. — {Y-2 cup butter, 1 teaspoonful baking powder, 1 cup sugar, Y tea- spoonful ground ginger, 2 cups flour, 1*2 cup milk). Drop from a teaspoon on buttered tins, and bake. The rocks in that little place where the Pixies live are quite soft, — but many things are different there. SNAKEY CAKIES. Use Carrie's recipe for cookies. When you have rolled out the dough, cut it in strips, and lay in the pan. Turn the strips about to form the letter S or any snake-like twist that happens. Perhaps you can make the children's initials, and they always like that. SPONGE CAKE.— (2 eggs, juice of Y* lemon, 1 cup sugar, VA cup sifted flour, pinch salt, 1 teaspoonful baking powder). Beat the yolks of the eggs, add the sugar and beat again, add the lemon juice, then the flour in which the baking-powder has been mixed, and lastly the whites beaten stiff. Bake in a shallow pan in a quick oven. Cereals; CHINESE RICE. Wash % cup of rice very thoroughly and sprinkle into one quart of salted boiling water. Boil until you can rub one of the grains away between your fingers. If the water is not all gone, let it stand to dry for a while with the cover off. "Eatee up." DAISY MUSH. Have one pint of salted water boiling in the double boiler. Stir into it a cup of corn meal moistened with one cup of cold water. Boil on the range for two hours or for a longer time in the tireless cooker. When it is cooked beat one cup of boiled rice (either hot or cold) through it and let it cook again for fifteen minutes. Serve hot with milk and sugar. FAIRY FARINA. Stir three tablespoonfuls of farina and J4 teaspoonful of salt into half a cupful of hot milk. Scald two cupfuls of milk or one of milk and one of water, and add the farina. Cook slowly for half an hour. Mould in egg cups and serve with sweetened cream. HOMINY PUDDING. Put a cupful of hominy and a cupful of cold water into the double boiler and let it stand until the water is all gone. Add one cupful of water and a half teaspoonful of salt, and boil for two hours. Beat into it one pint of milk and two tablespoonfuls of butter. Let it boil again for fifteen minutes. This can be eaten hot, and what is left mould in cups and eat cold with a little syrup at another time.' RICE JELLY. Soak one tablespoonful of rice for an hour ; drain off the water and put the rice in half a cupful of milk. Salt and cook in the double boiler for one hour. Add the white of one egg beaten stiff and mould in cups. Turn out and serve cold with milk and sugar or fruit juice. J^es&erte BLUEBERRY SLUMP. Cut the crusts from thick slices of bread. Butter freely and lay in a china bowl. Stew a quart of blueberries, sweeten a little more than usual and, when thoroughly done, pour while boiling over the bread. This is to be eaten cold, with cream, if you like, although it is very good without. CORNSTARCH MOULDS. — (1 quart milk, 3 teaspoonfuls sugar, 3 level teaspoonfuls cornstarch, pinch of salt, Yi teaspoonful vanilla). Stir the cornstarch into >^ cup of the milk ; and then mix well with the rest of the milk after it has been heated in the double boiler. Put in the sugar and salt and cook for fifteen minutes. Add the vanilla when you have taken it from the stove and pour into egg cups. When firm, turn out and serve with sweetened cream or fruit juice. FROZEN CUSTARD. — (1 quart milk, 6 teaspoonfuls sugar, 4 eggs, pinch of salt, vanilla extract). Heat the milk in the double boiler. Beat the eggs and add the sugar to them. Pour the hot milk over the eggs and sugar, stirring all the time and return to the double boiler and the fire. Stir until the custard coats the spoon. When you have taken it from the fire add the vanilla, and when it is cool freeze in the ice-cream freezer. ICE-CREAM. — {2 cups milk, 6 teaspoonfuls sugar, 2 cups cream, 3 eggs, vanilla extract). Scald the milk in the double boiler. Beat the eggs and stir one-half of the sugar with them. Pour the hot milk over the eggs, stir all the time, you know, and return to the double boiler. Cook until as thick as rich cream. Take from the fire and add the rest of the sugar and the vanilla; and when cold beat in the cream, and freeze. This may be flavored in any way you like, and for a party it can be made pink by dissolving in it a tiny crumb of vegetable coloring matter. One small tablet will pro- vide a great deal of pinkness for a great many parties. ICE-CREAM FLOWERS. Buy small new flower pots and line them with paraffine paper. Fill the pot with ice-cream and stand a flower in the centre. Any small flowers with stiff stems are pretty. You can use chocolate ice-cream or sprinkle the top with grated sweet chocolate, to make it look more like earth. INDIAN PUDDING.— (1 quart milk, pinch of salt, 5 teaspoonfuls corn meal, 2 tea- spoonfuls molasses, 2 eggs, pinch of ginger). Boil the milk and add the meal very slowly to keep it smooth. Boil for half an hour and allow to cool. Then add the beaten eggs, the salt, molasses and ginger. Pour into a baking dish and bake brown. To be eaten hot. Use for a sauce 1 cup of heated molasses in which a tablespoonful of butter has been melted. JUNKET. — (/ quart milk, % cup sugar, 1 junket tablet, vanilla). Begin by dissolving 1 junket tablet in a few drops of water. Leave the milk on the fire until it is warm, not hot. Stir in the sugar and vanilla and last the dissolved tablet. Pour as quickly as you can into small glasses or a glass bowl. Let it stand just where it is for half an hour. It will then be firm and you can put it on the ice. You can break the tablet into halves or quarters for a smaller quantity of junket. For a party, serve in sherbet glasses with a peak of whipped cream decorated with a scrape of nutmeg or a sprinkle of pink sugar. You can buy a small quantity of pink sugar at a confectioner's, and keep it for special occasions. MUD PIES. Make the recipe for Cornstarch Moulds ; adding 4 teaspoonfuls of cocoa, mix to a paste in a little water. Add the cocoa when you "^ut in the cornstarch, and cook for 15 minutes. Mould in cups and serve with milk. PEACH TART. Cut the crusts from thick bread and butter. Lay slices of freshly cut peaches on the bread, and sugar well. Bake until sticky and brown. Serve cold, and for company add a peak of whipped cream. PUMPKIN PUDDING. Peel and cut into small pieces a Boston squash. It is more delicate and easier to cut than a real pumpkin. Steam until tender, and rub through a colander. To 1 pint of squash, add 1 pint of milk, Y. cup sugar, 2 teaspoonfuls molasses, 2 eggs, and 1 teaspoonful of cinnamon ; beat well, pour into a baking dish and bake until set and brown. PRUNE WHIP.— (6 prunes, whites of 4 eggs, Y cup of sugar). Stew the prunes until very tender. Take out the stones, and mash to a fine pulp. Beat the egg whites very stiff, add the sugar and the prune pulp. Continue to beat until the prunes are well mixed through. Serve cold. PRUNE JELLY. — (Y pound prunes, Y\ cup powdered sugar, / lemon, Y box gelatine). Soak the prunes over night. Press them through a colander the next morning and add the juice of the lemon and the sugar. Cover the gelatine with cold water and let it soak for an hour. Add a cup of boiling water and mix with the prune pulp. Heat until just ready to boil and pour into egg cups or a jelly mould. Turn out when firm, and serve. SLIP-ANDGODOWN. Another way of having junket. Combine the dissolved tablet and the warm milk without sugar or flavoring. When set, cool and serve with brown sugar and cream. SPONGE BOXES. Use the little oblong sponge cakes to be bought at the baker's. Cut out the centres and fill with whipped cream, sweetened and flavored. You can lay a candied cherry or preserved strawberry on top and serve on lace paper doylies, if it is for a party. STRAWBERRY JELLY. — (/ quart strawberries, I cup sugar, V* box gelatine, I pint boiling water, Y> cup cold water). Soak the gelatine in the cold water for an hour. Crush the berries, mix them with the sugar and let them stand an hour. Put the berries through the colander. Pour the boiling water over the gelatine, and when all is dissolved add the strawberries and sugar. If all this does not measure one quart add water or the jelly will be too firm. In winter you can use canned or preserved berries. TOM THUMB PUDDING— (/ cup rice, Y cup butter, 3 cups milk, 2 teaspoonfuls brown sugar, 2 eggs, 2 teaspoonfuls white sugar, pinch of salt, pinch of cinnamon). Cook the rice and, when done add the milk and boil fifteen minutes. Stir in the salt and a tablespoonful of the butter. Beat the eggs with the white sugar and stir in when you take the rice from the fire. Beat the brown sugar, the rest of the butter, and the cinnamon together, and spread it over the hot rice when you have put it into the dish in which you wish to serve it. Serve very hot. One of Tom Thumb's adventures was the dropping into a dish of this very pudding. An eagle was flying over the castle with Tom Thumb dangling from its beak just as King Arthur's cook was crossing the yard, carrying the pudding. Tom Thumb dropped right into it. "Wasn't that a pretty dish to set before the King?" eggs; BIRD'S NESTS. Separate the yolks from the whites of as many eggs as there are children to be served. Beat the whites very stiff and heap on pieces of buttered toast. Make a little hollow in the middle of each and carefully slip a yolk into it, sprinkle with salt and brown in the oven. CODDLED EGGS. " The best boiled egg is one that is not boiled at all." Put the eggs in cold water and let them heat to the boiling point, stand aside in the hot water for five minutes. This jellies the egg and makes it very digestable. OMELET. A good omelet for children is a bread omelet. Soak half a cupful of bread crumbs in half a cup of milk and add it to 4 eggs, well beaten and salted. Pour into a hot frying pan in which a tablespoonful of butter has been melted. When the edge begins to show brown lift one side of the omelet with a cake turner and fold it over. It is then ready to be served on a hot platter. POACHED EGGS. Put as many muffin rings in your frying pan as you have eggs to cook. Cover the rings with water and let them boil. Draw the pan to a cooler part of the stove, or turn down the gas, as the case may be, and break an egg carefully into each ring. When the eggs have cooked for ten minutes without boiling, lift ring and all on a cake turner to a piece of buttered toast. Take off the ring, and a dash of salt finishes the dish. SHIRRED EGGS. Butter little baking cups and break an egg into each. Lay a crumb of butter on top, and sprinkle with salt. Bake until the eggs are firm and serve in the cups in which they were cooked. STUFFED EGGS. Cut hard boiled eggs in half and remove the yolks. Crumb the yolks with a fork and stir in a few drops of vinegar and some olive oil. Salt and pepper the mixture, and fill the hard whites with it. Put the halves together, and if they are for a picnic roll each egg in waxed paper, leaving the paper long enough to twist the ends. Htqufo Jfoob COCOA HOT AND COLD. The directions on the box may make cocoa that is too rich for children. A good rule is : a level teaspoonful of the powdered cocoa for each cup of milk. Rub the cocoa smooth in a little water, and stir through the milk as it is heating in the double boiler. Cook for at least ten minutes, and sweeten to taste. On a hot day serve it in glasses, ice cold. COCOA SHELLS. Boil 1 cup of shells in 1 quart of water for two hours on the fire, or for 4 or 5 hours in the fireless cooker. Add milk or cream and sugar at the table. This is not so rich as cocoa, and because of its different flavor makes a pleasant change. CAMBRIC TEA. Even cambric tea is better if it is made in the right way. Put the cream and the sugar in the cup and pour in the boiling water. Brown sugar gives it the color of tea and also a slight flavor. CORNSTARCH GRUEL. Rub 1 tablespoonful of cornstarch smooth in a little water, and stir into a cup of milk. Salt and boil for twenty minutes. If it is too thick add hot milk. FOAMY MILK. Beat the white of an egg into a glass of milk, with sugar and a f race of bitter almond. Serve with straws, if you need to make it more attractive. ORANGE JUICE. Squeeze the juice of an orange and strain into a glass with a little chipped ice. YELLOW MILK. Beat an egg very light and add enough milk to fill a glass. Sweeten and flavor with nutmeg or a little vanilla. "I sing the saucer and the cup, Pray, Mary, fill the teapot up. And do not make it strong." ifrutt APPLE FLUFF.— (2 cups apple sauce, 3 egg whites). Add the beaten egg whites to the apple sauce and mix thoroughly. Serve cold. APPLE HEAPS. Pare summer apples and grate on a coarse grater. Serve in heaps on dessert plates and sprinkle with sugar if the apples are not sweet. BAKED BANANA. Peel one side of each banana and arrange them in a baking dish, peeled side up. Put a teaspoonful of sugar and butter the size of a marble on each. Bake for twenty minutes with a little water in the pan, and serve hot or cold. BAKED PIEPLANT. Peel young pieplant and cut it in pieces an inch long. Put it in a baking dish. Sugar freely and cover with water. Bake in a slow oven for two hours. This is really very different from stewed pieplant and makes a nice change. FAT FIGS. Wash a plate of figs and stand in the steamer until soft and plump; cool and serve. ORANGE RUFFLE. For each child allow one egg and one orange. Whip the white of the egg very light, and beat the juice of the orange and a little sugar into it. Serve in glasses. ROSY APPLES. Peel and core the apples, and place them in a baking pan. Put about an inch of water in the pan and two tablespoonfuls of currant jelly. Fill the centres of the apples with sugar and baste often. The apples will be pink and there will be a little syrup, formed by the water and the jelly, to pour over them. Two or three cranberries in the centre of each apple when baking will produce rosy fruit if the currant jelly is not at hand. SLICED PEACHES — MAKE-BELIEVE JUICE. Take 1 cup of sugar, % cup of water and butter the size of an olive. Boil together, adding a level tablespoonful of flour. Slice one peach into it just before you take it from the fire ; this takes the place of cream on sliced peaches. SPOONED PEACHES. Peaches can be eaten uncooked by well children. Cut in half and remove the stone. Eat out of the skin with a teaspoon as you would eat a muskmelon. This way of serving saves the table linen many a stain. WATERMELON MARBLES. Use the firm centre of the watermelon and cut with the cutter used for making potato balls. Heap in glass saucers with powdered sugar. The melon can be cut in cubes the size of cut sugar, but the marbles are more attractive. Obte anb Cnte CREAM SAUCE. — (1 teaspoonful flour, 1 cup hot milk, 1 teaspoonful butter, salt, pepper). Melt the butter, and rub the flour, salt, and pepper into it. Stir this through the hot milk until it is very smooth. Let it boil until the flour is well cooked, or about ten minutes. CHICKEN CUSTARD. — (1 cup chicken soup strained, 1 teaspoonful melted butter, 1 cup milk, 3 egg yolks, salt). Put the soup in the double boiler and add to it the milk and melted butter. Scald the mixture, and take from the fire. Stir in the beaten yolks and the salt. Put it back to cook very slowly until it begins to thicken. Fill custard cups and serve when firm and cold. HOLIDAY CRACKERS. Spread soda crackers with frosting, and brown in the oven. To be eaten hot or cold. MARGUERITES. Spread crackers with jam and put a small peak of beaten white of egg in the centre of each. Brown in the oven and eat hot or cold. MARSHMALLOW TOASTIES. Place marshmallows on crackers and brown in the oven. These are better eaten hot. PARTY BUTTER.— (Cream 1 teaspoonful butter and 3 teaspoonfuls of powdered sugar). Flavor with vanilla or lemon, and when very soft add the white of an egg, unbeaten. Use the egg beater until the mixture will stand. Serve as a sauce. It will often take the place of cream. SWEETENED CREAM. Put 1 tablespoonful of gelatine to soak in a pint of milk for half an hour. Heat in the double boiler until it steams, but do not let it come to a boil. Add 1 tablespoonful of sugar, and 1 teaspoonful of rose water. This will take the place of cream, many times, and is very nice when ice cold. A pitcher of half milk and half cream, flavored and sweetened, is often used instead of cream. PANADA. Butter pilot biscuit, sprinkle with salt and lay in a bowl. Pour boiling water over the biscuit, cover the bowl and stand away until the biscuits are clear. Eat with cream and sugar or with sweetened cream. POP ROBBINS— (1 egg, 1 quart milk, 1 cup flour, salt). Rub the egg and flour together until formed into grains, like rice. Add slowly to the boiling milk, stirring all the time. When thick as porridge it is done and should be eaten hot with milk and sugar. PEPPERMINT DROPS.— (1 cup granulated sugar, }4 tablespoon powdered sugar, pinch of cream of tartar, 10 drops peppermint). "Take one cup of coarse white sugar, three big spoons of water cold, Boil this mixture well together, do exactly as you're told. Take from stove, add cream of tartar, peppermint about 10 drops, Half a spoon of powdered sugar, work fast, there's no time for stops. Beat this mixture just two minutes, drop on paper smooth and clean, When they're done, I think you'll call them good enough to give a queen." LETTER PEPPERMINTS. The large cream peppermints that you buy are better for this. Make colored icing and write the children's initials, pouring the liquid candy through a very small cone. For fancy peppermints, use the small cone, colored icing and your good taste. A large drop in the centre or a circle near the edge makes a pretty candy. LOLLYPOP LADIES. Buy lollypops at some good store. Leaving on the paper, paint or draw a face on the smoother side. Dress in a skirt, shawl, and frilled cap of colored tissue paper. MARSHMALLOW MICE. These take some time and skill, but are well worth while. Choose soft, fresh marshmallows. Pinch one corner a little and draw eyes and nose with red ink. Thread a needle with white cotton and draw through where the whiskers should come, and cut them the right length. Cut white paper ears in pairs so that they will be alike ; if you leave a sharp point you can push it down into the marshmallow and it will help to form the head. The ears are better if you can color the paper pale pink on the inner side. If you are making a number of mice, color a small sheet of paper with a crayon or water color, and then cut all the ears at once. For a tail, break off a length of white worsted, take it between the points of your scissors, and push into the marshmallow. It will stay when you pull the scissors out. Children always love marshmallow mice, and they often grow grey in the service. ^anbtoirijeg BACON. Bread that has been baked 24 hours is best for sandwiches. Soften the butter and spread the bread before you cut each slice. Chop broiled bacon (either hot or cold) very fine and use as a filling between bread and butter slices. CELERY. Choose the tender inside stalks of celery and chop fine. Salt and use as filling. EGG. Crumb hard boiled eggs and mix with a little olive oil, a few drops of vinegar, pepper and salt. Spread between slices of bread and butter. HEARTY-JIM. Push cold baked beans through a colander and salt well. If the beans were baked with pork, chop a piece of it fine and beat through. Spread generously on buttered bread. These sandwiches are very hearty and are much enjoyed by boys. LETTUCE. Cut young lettuce leaves both ways with a pair of scissors. Season and lay between thin slices of bread and butter. MAPLE SUGAR. Spread scraped maple sugar between slices of bread and butter. Brown sugar is almost as good. ROSE LEAF. Cut thin bread and butter into rounds with a cookey cutter. Sugar the slices, and lay one or two fresh pink rose petals between — near the edge so that they will show where the pieces are put together. SCRAPED APPLE. Peel one side of a good eating apple and scrape with a sharp knife. Spread the scrapings on buttered bread and sprinkle with sugar. Lay a buttered slice on top. SCRAPED BEEF SANDWICHES. Use raw beef from the round, scrape with a sharp knife. Cut crust from thin buttered bread, spread with beef pulp and salt. Toast after sandwich has been put together, as though the whole were one slice of bread. J>0Up£ ASPARAGUS SOUP. Carefully wash and scrape a bunch of asparagus. Cut off the tips and boil them. Cut in short lengths the green that is left on the stalks, and cook in one pint of water until soft. Press through a colander. Rub a tablespoon ful of flour and one of butter together, and stir with the asparagus pulp into one quart of hot milk. Boil ten minutes, season well with salt and pepper, and add the tips when you have drained the water from them. ALPHABET SOUP. Make beef tea, and add plenty of alphabet noodles. They must boil for 20 minutes. The letters are nourishing, and amusing. BEEF TEA. Cut one pound of lean, raw beef in small pieces, removing all the fat. Cover with 4 teacupfuls cold water and let it stand an hour. Cook slowly for an hour. Season with salt and pepper and serve in cups. BEEF JUICE. Cut one pound of lean, raw beef in small pieces, and put it in a preserve jar with a salt-spoon of salt. Set the jar on the stove in a kettle of cold water. Heat very slowly and let it simmer for two hours. Serve very hot in small cups. BOUILLON. Put in your soup kettle 2 pounds of lean, raw beef, cut fine, and a soup bone well cracked. Cover with cold water, and let it heat slowly and simmer for two hours. Season with salt and pepper and a few drops of Kitchen Bouquet. Take from the fire and remove the meat and the bone. When cold skim off the fat, return to the fire and drop in the white of an egg to clear it. Bring it to a boil, pour through a colander lined with cheese cloth, and serve. CLAM BROTH. Put one dozen clams that have been washed clean in a kettle with a little water, and heat until the clams are open. Chop up the clams and put back into the juice. Heat a quart of milk and pour the clams and juice into the milk when both have been taken from the fire, otherwise it will curdle. If you like, melt through it a little butter. It will be salt enough. HODGE PODGE. Start with beef tea and add to it two tomatoes, one potatoe cut in small pieces, stalk of celery, 6 okras, and any cold chicken, boiled rice, macaroni or noodles you may have in the ice box. Cook for at least half an hour. OYSTER BROTH. Cook one pint of oysters in their juice until the beards curl. Have a quart of scalding milk ready and pour together, off the stove. Season and serve. POTATOE SOUP. One cup mashed potatoe, one onion, 4 cups of milk, 3 table- spoonfuls butter, salt and pepper. Heat the milk and the onion together; add the potatoe and the butter ; boil five minutes, strain and serve. PEAS PORRIDGE HOT. Put a scant cup of split peas to soak the night before. In the morning drain and boil in one quart of water. When the peas are soft, put them through a colander, and stand the porridge back on the fire. Beat a tablespoonful of butter through it, and add pepper, salt, celery salt and onion juice until it tastes good. Some people boil a slice of pork in it. Serve very hot in porringers. SCOTCH BROTH. Take 3 pints of water that mutton has been boiled in, and 1 cup of barley that has been soaking for 3 hours. Chop fine an onion, a stalk of celery, and a spear of parsley, and cook for two hours in the soup with the barley. Ten minutes before serving thicken the soup with 2 tablespoonfuls of flour. TAPIOCA BEEF TEA. To beef tea add 2 tablespoonfuls of " Instant " tapioca, twenty minutes before the soup is done. Tapioca is very nourishing and digestible, as it is prepared for us now-a-days. Vegetables; BAKED TOMATOES. Cut a slice from the stem end of as many tomatoes as you wish to serve. Scoop out the centres and mix with boiled rice, melted butter, and salt. Put the mixture in the tomatoes and bake 20 minutes. CREAMED RIBBONS. Buy the flat ribbon or egg macaroni. Perhaps your grocer calls it " noodles." Break up a cupful and boil in salted water 35 minutes, or until very tender. Drain and serve in cream sauce. CREAMED SPAGHETTI. Is cooked just as are the ribbons, except that it needs ten minutes longer boiling. DIXIE SWEET POTATOES. Cut cold boiled sweet potatoes in slices and place them in a baking dish. Butter and sugar each layer and bake until brown. PUFF POTATOES. Stir into one pint of mashed potatoe a half cupful of hot milk. Salt and pepper, and beat in the whites of two eggs. Bake in a pudding dish until a good brown. STUFFED POTATOES. Cut off the ends of hot baked potatoes, scoop out the inside and beat all together in a bowl with a little milk, butter, and salt. Put the mix- ture back into the skins and brown them in the oven. Sweet potatoes are stuffed in the same way. Your children will some day look back and think of the things which really contributed to their early education. Will these remem- brances include any of the books which you are buying for them now when they are young ? TRADE MARK Mother Goose Rhymes My Children Love Mother Goose Songs My Children Love Mother Goose Pictures My Children Love to Cut Out and Assemble My Children's Scrap Book Shadow Pictures My Children Love to Make What My Children Love to Eat and How I Prepare the Menus Mottoes My Children Love to Color and Frame (Paint Book) Home Songs My Children Love Piano Pieces My Children Love My Children's Robert Louis Stevenson Paint Book My Children's Eugene Field Paint Book Anderson's Fairy Pictures My Children Love to Color (Paint Book) Grimm's Fairy Pictures My Children Love to Color (Paint Book) Colored Crayons My Children Use (assorted colors) Paints and Brush My Children Use Paste My Children Use Pieces My Children Love to Speak All About My Baby (Baby's Record Book) Songs My Father Loves Songs My Mother Loves Songs My Sister Loves Songs My Brother Loves Piano Pieces My Father Loves Piano Pieces My Mother Loves Piano Pieces My Sister Loves Piano Pieces My Brother Loves For Sale at All Stores where Children's Books are Sold A PARTIAL LIST Home, Sweet Home Ben Bolt Annie Laurie The Old Oaken Bucket Home, Can I Forget Thee Flow Gently, Sweet Afton Rocked in the Cradle of the Deep Liiten to the Mocking-Bird Hard Times Come Again No More My Old Kentucky Home, Good Night Tom-Big-Bee River The Old Cabin Home Old Folks at Home John Brown's Body Massa's in Oe Cold Ground Old Black Joe Sailing Tarpaulin Jacket Nancy Lee Larboard Watch OF CONTENTS The Midshipmite Merrilly We Roll Along The Future Mrs. Awkins My Old Dutch The Battle Cry o( Freedom Soldier's Farewell Tramp 1 Tramp I Tramp I Yankee Doodle Just Beforethe Battle, Mother Nearer, My God to Thee Dixie's Land Captains Jinks Marching Through Georgia Dear Old Pals The Star Spangled Banner America We're Tenting To-Night The Son of God Goes Forth to War Onward, Christian Soldiers Jesus, Lover of My Soul Work for the Night is Coming Songs My Mother A PARTIAL LIST Sweet and Low Dream Faces Ah, Tis A Dream Oft in the Stilly Night Bonnie Doon Dearest Spot is Home Blest Be the Tie That Binds The Bridge I Cannot Sing the Old Songs The Heart Bowed Down Darling Nelly Grey The Last Rose of Summer Now the Day is Over Love's Old Sweet Song Love, I Will Love You Ever ! Darby and Joan John Anderson, My Jo Home, Sweet Home The Blue Bells of Scotland Rock of Ages The Lord is My Shepherd Old Hundred Softly Now the Light of Day ■oves OF CONTENTS The Ninety and Nine The Old Arm Chair Now the Day is Over Lullaby from Erminie American Cradle Song French Cradle Song German Cradle Song Italian Cradle Song Go to Sleep, Lena Darling (Emmet's Lullaby) Come, All Ye Faithful My Faith Looks Up to Thee Nearer, My Cod, to Thee Lead, Kindly Light Jerusalem the Golden Jesus, Lover of My Soul Holy Night Abide with Me The Lost Chord The Lord's Prayer I Love to Tell the Story One Sweetly Solemn Thought God Be with You — 1 *VJS^-/ Zs Songs My Sister Loves Songs My Brother Lo ves A PARTIAL LIST OF CONTENTS A PARTIAL LIST OF CONTENTS Comin' Thro' the Rye Beauty's Eyes Good-Bye, Sweetheart When the Swallows Home- ward Fly Forsaken Drifting We'd Better Bide A Wee I Love Thee, Darling Then You'll Remember Me Douglas The Blue Alsatian Mountains Am 1 Not Fondly Thine Own Take Back the Heart Two Roses Last Night Those Evening Bells Some Day Weary I Dreamt I Dwelt in Marble Halls Robin Adair Ever of Thee Love Smiles No More You and I Rock Me to Sleep, Mother My Mother Dear Sleep, Gentle Mother Home, Sweet Home Long, Long Ago In the Gloaming In Happy Momenta Good-Bye "No, Sir!" Hark I I Hear a Voice Where, O Where ? Funiculi, Funicula The Little Tin Soldier Hours There Were Vive L'Amour Landlord Fill the Flowing Bowl Bingo Meerschaum Pipe Three Blind Mice Bohunkus Solomon Levi Noah's Ark I've Lost My Doggie Mush, Mush The Mermaid Ba-Be-Bi-Bo-Bu Crow Song The Bull- Dog Where Has My Little Dog Gone Polly-Wolly-Doodle Thine Eyes are Blue and Dreaming A Warrior Bold Farewell Forever My Bonnie Upidee Nut-Brown Maiden The Quilting Party Bring the Wagon Home, John My Last Cigar Stars of a Summer Night Dear Evelina, Sweet Evelina Over the Banister Twinkling Stars are Laughing, Love Juanita Drink to Me Only with Thine Eyes Wait for the Wagon When the Corn is Waving Only a Face at the Window Auld Lyng Syne Good-Night, Ladies Where, O Where? For Sale At All Stores Where Music Is Sold LIBRARY OF CONGRESS