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Fourth Day

"Girls, let us give them all a surprise to-morrow," whispered Aunt Jane mysteriously one evening. "Suppose we ask Rhoda to let us cook the breakfast." "All by ourselves?" asked Mabel with large eyes. "All by ourselves! That will be the joke of it. How astonished your papa and mamma will be to see a breakfast that their own little daughters have prepared for them! They will think we are getting on famously."

So they all stole out to the kitchen, and finding Rhoda in a good humor, the plan of operations was soon made. The recipes were as follows:

No. 27-VEAL HASH.

Cut off every scrap of fat, gristle and skin from the veal, chop rather fine, and heat together with a small lump of butter, a little milk or cream, and salt and pepper to taste. When done there should be no liquid visible. Serve on toast, which should be dipped in boiling water as fast as toasted, and immediately buttered. Set in the oven or heater until the last moment, as it is very poor when cold. When served for dinner, the dish may be garnished with slices of lemon.

No. 28-LEXINGTON AVENUE POTATOES.

Chop cold boiled potatoes as fine as for corned beef hash. Put them in a sauce-pan with a lump of butter and milk or cream enough to cover them; add a little chopped parsley, and salt and pepper to taste. Stir until the milk is quite absorbed, and serve hot.

No. 29-ELMHURST JOHNNY CAKE.

One and a half cups corn meal, half a cup of rice, two eggs, two tablespoonfuls sugar, two heaping do. of butter, three heaping do. of flour, one cup milk, three teaspoonfuls baking powder. Scald the meal until every particle of it has been wet by the boiling milk, then add the rice, and afterward the other ingredients.

No. 30-PLAIN OMELETTE.

Take one egg for every two persons at table; beat them well with a pinch of salt and a little parsley; for four eggs a frying pan about the size of a dinner plate will be required. Put a tablespoonful of butter into the pan, and when this is melted pour in the omelette. The moment it begins to cook raise the edge (which will be done first) with a knife, and as soon as the whole is "set" that no liquid part remains, fold it together and serve. If more than this is required, it will be best to make two omelettes.