The Girl Scout who has earned the Cooking Badge may be a great help at home if she has learned to work quickly and neatly and may get much amusement both at home and on camping parties. If the first trial of a process is not a success, the Scout should have patience to try again and again until her result is satisfactory. If she has learned to prepare a few simple dishes well she should have courage to try unfamiliar recipes which are found in any good cook book. If she is to be ready to take responsibility when it is necessary, she should be able to plan the meals in such a way that nothing is wasted and that the family is satisfied and well-nourished. When working in the kitchen the Scout should wear a clean, washable dress, or a washable apron which covers her dress. She should be sure that her hair is tidy, and she should remember to wash her hands before beginning work. She should try to use as few dishes as possible and not to spill or spatter. She should remember that her cooking is not finished until she has cleaned up after herself, has washed and put away the dishes, washed the dish towels and left the kitchen in order. WHAT TO HAVE FOR BREAKFAST--Breakfast is in most families the simplest meal of the day and the easiest to prepare. Some people are satisfied with fruit, cereal, toast or muffins, coffee for the adults, and milk for the children. Many families, however, like the addition of a heartier dish, such as boiled or poached eggs, fish hash, or minced meat on toast. If a hearty dish is served at breakfast this is a good time to use up such left-overs as potato, fish, or meat. SIMPLE BREAKFAST Apple sauce or sliced peaches. Oatmeal or cornmeal mush. Toast or muffins. Coffee (for adults). Milk (for children). HEARTY BREAKFAST Apple sauce or sliced peaches. Oatmeal or cornmeal mush. Toast or muffins. Coffee (for adults). Milk (for children). Poached eggs or minced lamb on toast. FRUIT--Raw fruit should be carefully washed and prepared in such a way that it can be easily eaten. Berries may be cooked with no other preparation than washing. Fruits, such as apples and pears, should be washed, pared, quartered, and cored before cooking. Any fruit which becomes dark on standing after it is cut may be kept light colored by dropping the pieces into a pan of water until they are ready to be cooked. If this is done most of the water should be drained off before they are cooked.