and help you."

"So will I," laughed their father.

"And so will I," said Mother Blair. "But you'll have to hurry up and
learn lots more, Mildred; there are just hundreds of things you can
learn to cook, and all of them are ever so good."

"I'm going to learn every single one," said Mildred solemnly.

As the week went by, the children found they were really learning ever
so many of the "hundreds" of good things their mother spoke of. Among
them were these, the rules for which they put right in their books with
the rest:

EGGS IN RAMEKINS

4 eggs.
4 rounds of buttered toast.
Sprinkle of salt and pepper.

Butter any small dishes; put in the toast rounds, break an egg
carefully on each, sprinkle with salt and pepper and bake in the
oven till the eggs are done.

EASY MEAT PIE

1 cup chopped cooked meat
1 cup boiling water.
1 teaspoonful chopped parsley.
1 teaspoonful chopped onion.
1/2 teaspoonful salt.
1 teaspoonful butter.
2 cups mashed potato.

(If the potato is left-over, and so is cold, add 1/2 a cup of hot
milk to it and beat it up till it is smooth and hot.)

Mix the meat, water, and seasoning all together in a saucepan and
let it cook till it gets rather dry, stirring it often. Butter a
baking dish and cover the sides and bottom with the potato, half
an inch thick. Put the meat in the center, and then put the rest
of the potato over the top and make it nice and smooth. Put bits
of butter all over the top and brown in the oven.

CREAMED SALMON

1 can of salmon (medium size).
1 large cup of white sauce, well seasoned with salt and pepper.

Open the can, drain the fish of oil and take out the skin and
bones; mix lightly, lay on squares of buttered toast; put slices
of lemon and bits of parsley all around the edge of the platter.
(You can use any sort of cooked fish instead of salmon.)

HOT SARDINES

1 box large sardines.
4 slices of toast
Juice of 1/2 a lemon.
Sprinkles of salt, pepper and dry mustard.

Open the sardines and lift them out carefully; drain the oil off.
Put them on a tin plate in the oven to get very hot while you make
toast and cut it into strips; cut the crust off and butter them a
little. When the sardines are hot put one on each strip of toast,
sprinkle with lemon juice, salt, pepper and mustard (only a tiny
bit of mu