,,ten ,,dollars ,,enough ,,keeping ,,house ,,well ,,on ,,ten ,,dollars ,a ,,week2 ,,how ,,it ,,has ,,been ,,done2 ,,how ,,it ,,may ,,be ,,done ,,again ,,by ,,catherine ,,owen ,illustration ,,boston ,,and ,,new ,,york ,,houghton1 ,,mifflin ,,and ,,company ,the ,riverside ,press1 ,cambridge #ahhh ,copyright1 #ahhf1 ,,by ,,houghton1 ,,mifflin ,,co4 ,all rights reserved4 ,,seventh ,,edition4 ,the ,riverside ,press1 ,cambridge3 ,electrotyped and ,printed by ,h4 ,o4 ,houghton ,co4 ,,preface4 ,the success of 8,ten ,dollars ,enough10 as it appeared serially in the pages of 8,good ,housekeeping10 and the numerous letters received by the editor of that magazine asking for it in more convenient shape1 has led to its publication in its present form4 ,it is very pleasant to learn from these same letters that the writers have tried ,molly's recipes with such success1 there being1 ,i am assured by the same gentleman1 but two exceptions 7and one of these candidly says the fault might be her own7 among the large number who expressed satisfaction4 ,this testimony is especially gratifying1 showing1 as it does1 how earnest and faithful my readers have been2 for1 although the directions were minutely given and every effort made to meet difficulties1 all my care would not have sufficed to produce success1 had there not been faithful coperation on the part of those who followed them4 ,i take this opportunity to make clear two matters which1 ,i found early in the course of the story1 were lost sight of by two or three readers1 perhaps others4 ,i allude to the prices of provisions and the amount of cooking accomplished in a given time4 ,to those who questioned the cost of articles ,i would say3 they forgot1 reading in ,december1 when they were doubtless paying higher prices1 that the prices quoted were for ,september4 ,to another who quotes the high price she has to pay for certain things1 ,i only say3 ,molly was keeping house with some luxury1 on the same amount of table-money as many require to live very plainly4 ,this could not be done except by buying everything only in its season2 if beyond a certain price1 she waited for it to get lower4 ,this brings me to what is after all the gist of the matter4 8,ten ,dollars ,enough0 was intended for readers in widely different parts of the country4 ,it would have readers where the meat and poultry prices would seem very high1 and the groceries equally low4 ,i therefore decided to take average ,new ,york retail prices and not to go below them4 ,there may be cities and suburbs where the prices are higher than in ,new ,york1 but in my experience these are few compared with the many where they are lower4 ,as to the question of time1 ,molly is not represented as an inexperienced young wife1 but as a graduate of cooking-schools1 who could herself have joined the corps of culinary teachers had it been necessary4 ,her expertness had not come without many failures1 and the readers of 8,ten ,dollars ,enough0 were invited to profit by the finished result of her failures and experiments4 ,because she had often failed before she succeeded1 she was able to avert failure from ,marta or others4 ,bearing in mind1 then1 that ,molly knew precisely what to do and how to do it1 it will be readily seen that her most elaborate dinner was very simple indeed1 compared with the mnu prepared by one lady and her assistant at any first-rate cooking demonstration1 in the same space of time4 ,,catherine ,,owen4 ,,contents4 ,,chapter ,i4 ,mr4 and ,mrs4 ,bishop try the ,experiment #a ,,chapter ,,ii4 ,at ,home #g ,,chapter ,,iii4 ,molly's ,first ,bill of ,fare #ai ,,chapter ,,iv4 ,bread-,making--,breakfast--,baked ,potatoes--,corn ,muffins--,breaded ,chops--,how to fry #cj ,,chapter ,v4 ,how to manage the ,fat that has been used for frying--,cup ,cake #cg ,,chapter ,,vi4 ,what 8,simmering0 means #dj ,,chapter ,,vii4 ,molly and ,mrs4 ,lennox--,economical ,buying makes ,good ,living #eb ,,chapter ,,viii4 ,beef ,pot-,pie--,leg of ,mutton--,two ,roasts--,several ,wholesome ,economical ,dishes #eh ,,chapter ,,ix4 ,veal ,cutlets1 ,breaded #fc ,,chapter ,x4 ,details of ,molly's ,management--,recipes #gj ,,chapter ,,xi4 ,what to do with a ,soup-,bone #gi ,,chapter ,,xii4 ,molly and ,mrs4 ,lennox on the ,ruffle ,question--,fricassee of ,mutton--,cabbage again #hf ,,chapter ,,xiii4 ,preparing to save ,work--,brown ,thickening--,white ,thickening--,caramel #ic ,,chapter ,,xiv4 ,marketing--,apple ,pudding--,liver and ,bacon--,braised ,beef--,boiling ,puddings #ie ,,chapter ,,xv4 ,rolls--,baked ,liver--,croquettes--,what was the ,matter with them--,hotch-,potch #ajj ,,chapter ,,xvi4 ,rye ,bread--,oyster ,patties--,knuckle of ,veal1 la ,matre d',htel--,a ,savory ,dish #ajf ,,chapter ,,xvii4 ,mr4 and ,mrs4 ,bishop become ,members of a ,dramatic ,club--,croquettes over again--,where the ,mistake lay--,white ,soup #aaa ,,chapter ,,xviii4 ,broiled ,lamb's ,kidneys--,mrs4 ,lennox startled--,corn-,beef ,hash #aag ,,chapter ,,xix4 ,summary--,lamb's ,heart--,flounders--,corned ,beef--,cannelon of ,beef #abd ,,chapter ,,xx4 ,preparing a ,chicken--,giblets--,spoilt ,bread #acj ,,chapter ,,xxi4 ,to make a ,fowl ,tender as ,spring ,chicken #acf ,,chapter ,,xxii4 ,dollars and ,cents #ach ,,chapter ,,xxiii4 ,chiefly ,social--,mrs4 ,framley's ,opinions #ade ,,chapter ,,xxiv4 ,a very ,plain ,pudding--,how to cook ,odds and ,ends--,bills of ,fare for a ,week #adi ,,chapter ,,xxv4 ,marta's ,noodles--,braised ,beef--,how to adapt one's ,materials--,polka ,pudding and ,sauce #aed ,,chapter ,,xxvi4 ,fried ,potatoes--,polka ,sauce--,clearing ,gravy of ,fat--,a ,variety of ,cakes from ,one ,recipe #afa ,,chapter ,,xxvii4 ,candied ,lemon-,peel--,to whip ,cream ,solid--,iced ,cream ,coffee--,madeleine ,cake--,potato ,balls #aff ,,chapter ,,xxviii4 ,fricasseed ,chicken--,lemon ,honey--,french ,icing to keep #agb ,,chapter ,,xxix4 ,boiled ,custard--,frozen ,bananas--,uses of ,french ,icing--,scalloped ,potatoes--,hollandaise ,sauce--,roast ,oysters--,unexpected ,visitors #agf ,,chapter ,,xxx4 ,hominy ,muffins--,fish ,balls--,royal ,custard--8,consomm la ,royale0--,fricassee ,sweetbreads--,vanilla ,souffl #ahi ,,chapter ,,xxxi4 ,a ,surprise--,a ,boiled ,dinner--,dresden ,patties--,oysters and ,brown ,butter--8,old ,english0 ,fritters #aif ,,chapter ,,xxxii4 ,veal and ,ham ,pie--,beefsteak ,pudding--,trifle #bje ,,chapter ,,xxxiii4 ,town versus ,country--,the ,servant ,question #bad ,,chapter ,,xxxiv4 ,ox-,tail ,soup--,grisini--,stewed ,lamb and ,peas--,mringues with ,cream #bai ,,chapter ,,xxxv4 ,macaroons--,jumbles--,genoese ,tablettes--,irish ,stew #bbe ,,chapter ,,xxxvi4 ,to boil and prepare ,lobsters--,sandwiches--,clearing ,soup--,omelet ,souffl #bcd ,,chapter ,,xxxvii4 ,gteau de ,riz--,french ,rice ,cake--,preparing ,calf's ,head--,mock-,turtle ,soup--,more ,noodles--,pigeon ,pie #bda ,,chapter ,,xxxviii4 ,one ,more ,use for ,soup ,meat--,stewed ,calf's ,tongue--,brains1 au ,beurre ,noir 7,brown ,butter7--,calf's ,head--,hollandaise ,sauce--,calf's ,head en ,tortue #bdh ,,chapter ,,xxxix4 ,ideas and ,suggestions on several ,subjects #beb ,,chapter ,,xl4 ,english ,muffins and ,crumpets--,pickling and curing--,roast ,beef-,heart--,soused ,mackerel #bei ,,chapter ,,xli4 ,the ,baby--,conclusion #bfi ,,ten ,,dollars ,,enough4 ,,chapter ,i4 ,,mr4 ,,and ,,mrs4 ,,bishop ,,try ,,the ,,experiment4 8,,beef steak1 cod steak1 mutton chop1 and hash60 ,this bill of fare1 glibly rattled off by a neat waitress1 promised a very satisfying breakfast1 supplemented as it was by abundant cream-of-tartar biscuit and potatoes4 ,yet ,mrs4 ,bishop thought this morning1 as she had done for three hundred out of the three hundred and sixty-five mornings she had heard it1 she would gladly have exchanged all for a cup of really fine coffee1 a fresh egg1 and some good home-made bread and butter4 ,needless to say1 ,mr4 and ,mrs4 ,bishop were boarding1 and doing so at a very good house1 for the money they were able to pay1--#bj per week for the two4 ,yet to this couple1 reared with luxury and refinement1 the very abundance was nauseating4 8,you ate no breakfast again1 ,puss4 ,what am ,i to do with you80 8,oh1 ,i shall do very well4 ,i am sure one has nothing to complain of1 and if ,mrs4 ,jones were to cater to our tastes she would not satisfy her other boarders40 8,yes1 there is a coarse substantial abundance about it1 that always strikes me with wonder as to how it is done for the money0-- 8,and yet1 ,harry1 wouldn't you enjoy a nice little breakfast for our two selves8 ,oh1 if we could only keep house60 8,my darling1 ,i wish to keep house just as much as you do1 but with my income such housekeeping would be very different from what you think4 ,you would have to limit the clean table-cloths and napkins1 and stint yourself in everything1 to make both ends meet40 8,i wish ,i could convince you1 ,harry1 that it need not be so4 ,you don't know what a good manager ,i should be40 8,dear little woman1 ,i couldn't have you make a drudge of yourself1 and believe me1 you don't realize the difference between practice and theory4 ,i know several men who have good1 self-denying wives1 and just my income1 but ,i could not look forward to the narrowness of such houses as theirs1 nor wish to see you in one4 ,while we are boarding we can't pretend to have a home2 there is no temptation to ask a friend to a meal1 no shame if one comes and it isn't good40 ,mrs4 ,bishop turned a smiling face on her husband4 8,that is the secret1 ,harry4 ,you are afraid of being ashamed of my housekeeping4 ,shall ,i promise you that you shall never dread to bring a friend home for fear of a soiled table-cloth1 and a too economical dinner8 ,i assure you ,i haven't been to cooking-schools for nothing40 8,you dear enthusiast6 ,if it were not for your own sake ,i'd let you try40 ,mrs4 ,bishop executed a little dance of joy4 8,oh1 ,harry1 you can't go back on that1 you mustn't6 ,do let us go through this winter in our own house40 ,mr4 ,bishop only said1 taking out his watch-- 8,by ,jove6 ,i have only time to catch the car4 ,goodbye1 dear40 ,pressing a hearty kiss on her soft cheek1 he rushed down the stairs and out of the house4 ,there was quite a little romance about this young couple1 which ,i will relate here1 that those who may follow the young wife's trials and triumphs may understand some that she had to fear4 ,harry ,bishop was the son of a prosperous merchant1 who1 as is the fashion in this ,america of ours1 lived almost like a prince on the profits of his business1 but1 as his family was large1 and his wife ambitious and extravagant1 it was not very certain that he would be able to provide a fortune for each of his children4 ,for this reason he and ,mrs4 ,bishop were anxious that those children should marry money4 ,when ,harry declared his intention of marrying1 instead of the rich ,miss ,vanderpool his mother had looked out for him1 pretty1 penniless ,molly ,marsh1 the anger and disappointment at home had been very great1 and although it is not the fashion in this country to cast off the sons and daughters who make rash marriages1 they did the next thing to it1--they disapproved so strongly that ,molly rarely visited the grand home ,harry had given up to marry her1 and ,harry's father in his anger had said3 8,do you remember1 sir1 that your paltry salary wouldn't pay the rent of a house in a decent location8 and you propose to keep a wife on it6 ,one thing you may be sure1 #8as you make your bed so you must lie1' and when you have a mass of unpaid bills1 you mustn't look to me to pay 'em40 8,i never will1 sir4 ,i am sorry for ,molly's sake you take it like this1 but ,i hope in time you will see that ,i am right to choose happiness instead of riches40 ,and then ,harry's mother had pictured the sordid home kept on #ajj a month1 and derisively asked if he supposed he would be happy after the honeymoon was over1 eating common coarse food in a shabby little dining-room4 8,the idea of it6 ,you are the last person1 ,harry1 to content yourself in that way4 ,why1 you criticise even my cook2 how will you do with no cook at all80 8,i shouldn't criticise1 dear mother1 if you did the cooking40 ,they had been married a year now1 and ,molly and ,harry paid rare visits to his father's house1 and she1 poor young wife1 was made to feel how much her husband had sacrificed for her1 and she knew1 good as ,harry was1 he would be rather exacting in his own home2 that1 though for love of her he might not express himself1 small deficiencies would jar on him1 and that in beginning to keep house she would be undertaking a great deal4 8,but that will be my share4 ,if by devoting time to my housekeeping1 ,i can make ,harry's money go half as far again as it would otherwise do1 ,i shall do as much as if ,i earned half as much as he40 ,and so during that year of boarding and leisure1 ,molly had attended cooking-classes1 with a married friend1 and had gone home with her and they had practiced together4 ,she had read1 too1 everything she could find about housekeeping1 and ,harry laughed1 sometimes1 till the tears ran down his cheeks at what he called her 8paper housekeeping40 ,yet her pictures of that ideal home they were to have were very alluring to him too1 and this particular morning1 when their boarding-house life had lasted just one year1 her words had taken deeper hold than ever before4 ,that evening he returned with a very mysterious look on his face4 8,what is the matter1 ,harry80 asked ,molly1 merrily4 8,what plot are you brewing80 8,how would you like to pass a winter in the country80 8,i shouldn't mind4 ,why do you ask80 8,because we can put your longed-for experiment to the test4 ,john ,winfield is going to take his wife to ,europe on the first of ,september1 and wants to let his cottage furnished for the bare rent he pays3 #bj per month40 8,oh1 ,harry6 and we will take it8 ,it is such a cozy little place40 8,yes1 dear1 ,i think we may venture on this experiment4 ,if it happens that we tire of housekeeping in a few months1 we shall not be burdened with furniture that we don't want1 and if you are as happy as you think1 we can take a little house and furnish it40 ,mrs4 ,bishop looked the joy she felt1 and all that evening they were discussing plans and prospects4 ,many of my readers will wonder1 perhaps1 why this young couple looked upon beginning housekeeping on ,harry's income as such a tremendous experiment1 when so many live and bring up families on much less4 ,but there was no disguising the fact that ,harry's bringing-up in his father's luxurious house had made him fastidious1 and he shrank from the too frugal table that he associated with such means1 and1 even more1 the necessity of foregoing in his own house the refinement he had been accustomed to4 ,this lack being in the house of another person irked him less4 ,molly's dread was mixed with a trembling desire to show her husband what sort of a wife he had married4 8,i feel just a doll while boarding1 with nothing to think of but my clothes4 ,you don't know whether ,i am fit to be a helpmeet or not10 she had often said1 and he had replied1 8,my darling1 ,i take it all on faith2 you are too good for me1 even if you could not sew on a button40 ,but ,molly's trembling did not come from fear of facing life in a cottage4 ,she knew herself1 but she did think that ,harry might grow to repent the step4 ,she feared also the criticism of his mother1 ever watchful for a trip on her part4 ,ah6 what agony it would be to her1 if her husband should ever regret the sacrifice he had made6 ,but from such thoughts as these1 that kept her awake far into the night while ,harry slept soundly at her side1 she would turn to a vision of herself as a triumphant little matron4 8,i cannot fail6 ,my time and ingenuity will certainly supply the deficiency of money40 ,molly had kept house for an invalid mother1 who1 for economy's sake1 had lived in a small ,french town1 and after her mother's death she had found herself forced to earn her living as governess1 for her mother's income died with her4 ,thus1 although she had often told ,harry she could keep house1 he had smiled1 pinched her cheek1 and told her she did not realize the difference between keeping house in ,france and doing so in ,america1 with a newly imported ,bridget for aide de cuisine1 and as ,molly did not like to boast1 she had to let him keep his own opinion4 ,but oh1 how she longed to show him what unknown resources lay within her6 ,and now the chance was hers4 ,after the first joyful hour1 she behaved very soberly4 ,she would take as a matter of course all ,harry's misgivings as to the commissariat department1 for ,i am sorry to say ,harry ,bishop1 although a ,harvard graduate1 and a fairly intellectual young man1 did think a great deal of the enjoyment of life consisted in a good table1 by which he meant not good food only1 but good cooking and dainty service1 and how they were to have this on #ajj per month he could not see1 unless his income were all spent for servants and food4 ,when he told this to ,molly she said3 8,no1 ,i propose that we keep house1 and spend exactly what we do for this one room and our board2 that is1 #hj per month4 ,it must be divided in this way3 #bj for rent 7we must never go beyond that71 #ab for servant1 and #aj a week for housekeeping2 that is1 #gg a month4 ,the three remaining dollars1 with the four or five we now spend for car fare1 will buy your commutation ticket40 8#aj a week for housekeeping6 ,i am afraid you'll find that will make a poor show1 little wife10 he said caressingly4 8,i shall think we are happy and fortunate1 if the #bj we now allow for our clothes and outside expenses will cover the deficit at the end of the month40 8,you'll see #aj is enough40 ,he laughed good-humoredly4 8,i guess1 ,pussy1 we shall both see things grow #8small by degrees and beautifully less1' toward the end of each month40 8,we'll hope not10 said ,molly meekly1 for now that she hoped her hour of trial and triumph was coming1 she could afford to let him anticipate evil4 ,,chapter ,,ii4 ,,at ,,home4 ,,on the #ast of ,september our young couple took possession of their new house4 ,it was a small house1 or rather cottage1 in the fashionable ,new ,jersey town of ,greenfield1 and contained a dining-room1 sitting-room and kitchen on the first floor1 and four rooms above arranged as bed-room1 guest-room1 servants' room and sewing-room4 ,it was as slightly built as a house could be1 probably1 yet in better taste than most houses of its class1 and ,mrs4 ,winfield's taste in furnishing was excellent1 so that even ,harry's fastidious eye was satisfied4 ,as for ,molly1 she spent her first hour in the house promenading from room to room1 such a luxurious idea of freedom and space did that small house give her4 8,think1 ,harry6 ,we can actually change rooms when we like40 8,poor little ,molly1 ,i did not know that you had hated boarding so1 or ,i should not have refused to try this experiment long ago4 ,i did it for your sake40 8,never mind1 we'll have such a good time now1 that we won't think of anything else40 8,what time is your ,gretchen to arrive80 8,not ,gretchen1 but ,marta4 ,she came an hour ago1 while you were seeing to the baggage1 and is busy down stairs1 where ,i must go to her if we are to have any lunch1 while you put your books in order40 8,oh1 lunch6 ,never mind lunch to-day1 bread and cheese will do0-- 8,oh1 no60 said ,molly1 shaking her head and laughing1 8,i've brought you from the land of abundance2 ,i must take care that you are not made to suffer the first day40 ,marta1 ,molly's servant1 was a newly arrived ,german girl whom she had had the courage to take from ,castle ,garden4 8,she will be as green as grass1 ,molly10 ,harry had said4 8,yes1 ,i know1 but at least it is better she should know nothing than know how to do things badly2 it is easier to teach than to unteach40 8,all right1 my dear1 we will go to ,castle ,garden1 then1 and interview a new arrival from ,germany40 ,they did so1 and found a thick1 short1 strong1 but stupid-looking girl was the only one whom it seemed possible to take into the house4 ,molly was a little crestfallen1 so far did ,marta seem from what she had hoped to meet with4 ,yet she asked only #aj per month4 8,that is #b4jj to the good10 thought ,molly1 8and by promising her #ab when she can do my work as ,i wish1 she will have something to work for4 ,i believe that is where people make a mistake in our country4 ,the incompetent girls1 if they have only impudence enough to ask it1 get as good wages as the competent40 ,marta had arrived with two very large trunks1 each of them no doubt the ,thuringian equivalent for a ,saratoga1 at which excess of baggage ,molly had marveled4 ,molly had taken her to her room1 and told her to go down when ready and begin taking things out of the kitchen closets4 ,this she had heard her doing when ,harry had asked when she was to arrive4 ,molly found ,marta attired in what seemed a green baize skirt1 very short2 worked zephyr slippers with thick soles1 quite new and very large1 over gray knitted worsted stockings1 also apparently new4 ,over the skirt she wore a clean cotton camisole or sacque4 ,evidently ,marta was dressed with strict attention to her dbut in a new place1 and was satisfied that her slippers were as attractive as they were no doubt comfortable4 ,molly wanted to know exactly what was in the kitchen closets1 so that she might see what she had to work with1 therefore she had set ,marta to clean them out1 although ,mrs4 ,winfield had left everything in such excellent order that it was not absolutely necessary this first day4 ,it was eleven o'clock1 and ,molly1 although she had laughed at ,harry's anxiety to eat bread and cheese1 had decided that it would be best to have a luncheon that would be as little trouble as possible1 yet one that should not seem at all a makeshift1 so sensitive was she to ,harry's good-natured criticism4 ,she ordered in the morning what she thought might be a month's supplies of groceries1 and for the day's use3 #b heads of lettuce1 4#jf #a melon1 4#aj #b quarts peaches1 4#ab #a can of boned chicken1 4#ej ,forequarter of lamb1 #h pounds1 #a4ab #b pounds of butter1 4#ej #b dozen eggs1 4#ej ------ ,total1 #b4ij ,milk had been left at the house by ,mrs4 ,winfield's man1 and ice also1 and bread by the baker4 ,she intended to have for lunch to-day chicken salad1 omelette and drop biscuit and coffee1 all of which could1 she knew1 be prepared in three quarters of an hour1 so she helped ,marta dust and replace the utensils in their places1 and made notes of what was lacking for her use1 although1 as economy was her object1 she decided to do with as little addition to what was in the house as possible4 ,she called ,marta's attention as they replaced each article1 telling her its ,english name1 and bidding her remember its place and keep it there4 ,marta spoke no ,english1 but ,molly spoke fair ,german1 and she managed to make her understand4 ,as the clock struck twelve1 ,molly took her into the dining-room to lay the luncheon cloth2 she showed her how it must be done1 that the fold must be just in the centre1 the salt-cellars always neat and smooth1 a soiled knife never put on1 and as she went through these necessary instructions1 the thought crossed her mind1 how frivolous and useless these little niceties must seem to a girl to whom perhaps even a table-cloth had hitherto been an unknown luxury4 ,what wonder that it was in these small things so difficult to train one8 ,when the table was ready1 ,molly ran into the little garden1 and gathered a few red geranium flowers and their leaves1 and arranged them in a glass for the centre of the table4 8,this is one of the charms of the country2 even in a tiny garden like this1 one can always have a spray of flowers for the table10 thought ,molly4 ,it was now a quarter past twelve1 and one thing that ,marta must be taught was punctuality4 ,at one o'clock lunch was to be1 and as ,molly would prepare it to-day1 it should not be a minute behind4 8,come1 ,marta1 ,i want to show you how to make biscuit2 but first we must look to the fire40 ,molly had made it herself before ,marta arrived1 and knew it was good and the oven hot1 but she wanted to impress on her handmaiden the necessity of assuring herself that it was good1 before beginning to cook4 8,i set the damper this way1 so that the oven would heat as soon as the fire is burning well1 ,marta4 ,you see it is hot1 and also10 taking off the stove lid1 8that there is fire enough to last2 always make sure of that1 so that you will not find yourself with a poor fire in the middle of cooking40 ,this ,molly managed to convey by words and actions1 and ,marta nodded comprehension4 8,now then1 as we are such a small family1 ,i take a pint of flour only1 and a scant dessert-spoonful of butter1 and rub it in the flour this way1 do you see8 until it is just like sand4 ,now ,i add a salt-spoonful of salt1 two tea-spoonfuls of sugar1 and a small tea-spoonful of baking-powder2 be very careful of the proportions1 for it is just by doing this that you are sure never to have days when things turn out wrong2 they cannot do that1 if you are exact and right4 8,now mix all thoroughly1 and you see ,i take this scant half pint of milk2 ,i make a hole in the flour and pour it partly in1 stirring as ,i do it1 and if ,i see it needs more in order to keep it the stiffest kind of batter or the softest kind of dough1 ,i add it2 it takes all the half pint1 you see1 but with flour you can't be quite sure of the exact quantity1 and a tea-spoonful too much would make it too thin4 ,now1 you see1 it is so very thick ,i can hardly stir it1 yet it is far from being stiff enough to knead4 ,butter that tin pan and give it to me40 ,marta understood the order1 but began slowly to spread butter from the end of a knife4 ,molly took a bit of white paper1 and taking the pan from her quickly1 for the biscuit had now to be got into the oven as soon as possible1 she rubbed a bit of butter over it4 8,too many cooks spoil the broth1 ,marta4 ,if ,i had been working quite alone ,i should have greased my pan before beginning2 it is very bad management to leave it40 ,as she spoke she was taking the paste on the end of her spoon1 and dropping it in little oblong mounds on the pan1 about two inches apart4 ,in another minute they were in the oven1 which was very hot4 8,my mother used to pride herself on these biscuits1 and gave herself fifteen minutes to make and bake them4 ,now for the salad40 ,molly quickly opened the can of chicken she had bought1 and cut the contents in half2 one portion she turned out on a dish1 and set the other aside to go into the ice-box4 ,then she set ,marta to open olives and salad oil1 while she herself cut the chicken into small pieces1 removing every bit of skin that was on it4 ,when the olives were open1 she took a small1 sharp1 knife and calling ,marta's attention to an olive1 she cut into it till the edge of the knife touched the stone1 and then began to peel that stone1 as it were1 being careful not to break the peel1 and keeping close to the stone4 ,when the knife had passed all around1 the stone was in her left thumb and finger1 the peel or stoned olive in her right4 ,the stone was bare except at the ends1 and the olive peel curled back into its old form1 minus those ends4 8,now1 ,marta1 see if you can stone six olives as ,i did that4 ,never mind if you break the first40 ,molly saw ,marta start right1 then she poured out a table-spoonful of oil and a half one of vinegar1 a salt-spoonful of salt1 and a scant half one of pepper4 ,these she mixed thoroughly and poured over the chicken1 taking care that it should go well through it4 ,then she looked into the oven4 ,the biscuits had been in five minutes2 they had puffed up and were nearly done4 ,when first the groceries had come1 ,molly1 mindful of her mayonnaise1 had put an egg1 bowl1 and spoon in the ice-box1 and1 had the day been hot1 she would have put the oil there too4 ,she went for them now1 and knew that the minute it took her to get them had sufficed to give the biscuit just the tint she wanted1 a pale golden brown2 she took them out and set them in the warming-closet of the range1 and returned to her salad4 ,she wanted ,marta to wash the lettuce1 but having set her to stone olives was careful not to take her from that task4 8,my bad management10 she thought4 8,i ought to have set her to wash the lettuce1 and leave it drying in a cloth while she did the olives40 ,marta had managed to cut three or four olives into small pieces1 but had evidently not seized the idea4 ,molly stoned another one for her1 and then ,marta once more began4 8,now1 ,marta1 ,i want you to stone those and then to wash the lettuce1 putting each leaf on a clean cloth as you do it4 ,i am going to make a mayonnaise sauce1 which ,i must show you another day40 ,she broke the egg1 putting the white into a cup1 the yolk into her ice-cold bowl1 and began to stir it4 ,this she did for a few seconds1 and then added a few drops of oil1 stirred just long enough for it to disappear in the yolk1 then added a very little more1 and so on1 stirring steadily1 waiting till the last oil was blended before adding more4 ,when it had once assumed the pale opaque yellow that told her the mayonnaise had 8come10 she added oil in rather larger quantities4 ,five minutes after this point the mayonnaise was as thick as butter in warm weather2 a little more oil and it could no longer be stirred1 for it clung to the spoon4 8,now1 ,marta1 you see when it gets like this ,i add a few drops of vinegar1 which changes the color1--whitens it1--but stirring a few seconds blends the vinegar1 and it now is like very thick cream4 ,i can go on adding oil now till it is very thick again40 ,when it had again reached the unmanageable point ,molly put to it1 gradually1 a half dessert-spoonful of vinegar 7which she had ordered to be very strong71 a salt-spoonful of salt1 and a very little white pepper2 she then tasted it and found it would stand a few drops more vinegar for ,harry's taste1 as he liked it rather sharp4 ,marta had finished the olives fairly well1 and had the lettuce drying on the cloth4 8,grind two table-spoonfuls of coffee1 ,marta4 ,wait1 ,i'll tighten the screw of the mill1 while you put that ,french coffee-pot on the back of the stove to get warm40 ,molly placed the dry end of the cloth over the lettuce leaves and patted them1 resolving that a salad-basket must be an immediate purchase4 ,she took the leaves1 now free from water1 and laid them over the salad-dish1 reserving the whitest for the border2 then she placed the chicken in the centre1 mixing with it the pieces of olive ,marta had broken in her first attempts1 and smoothing it with a knife ,the mayonnaise would have been all the better if it could have stood in the ice-box half an hour2 and1 another time1 she would have it made early on the day it was wanted2 however1 it was thick enough to mask the chicken1 only less would have answered the purpose had it been ice cold4 ,she spread it with a knife evenly1 then laid the stoned olives around at intervals--and the salad was ready4 ,the coffee being ground1 she gave the salad to ,marta to take to the ice-box for the twenty minutes that would elapse before lunch-time1 while she broke three eggs and separated them1 and when ,marta returned gave her the whites to beat to a high froth4 ,while she was doing that1 ,molly got the frying-pan1 put a table-spoonful of butter in it1 and set both to get hot2 then she poured boiling water through the coffee-pot 7in case it might not have been used lately71 threw it out1 and put two full table-spoonfuls of coffee 7ground much finer than the grocer does it1 being1 in fact1 about like coarse corn meal7 into the fine strainer1 replaced the coarse one over it1 and then took a tin pint measure1 filled it with boiling water1 and poured half into the coffee-pot2 the other half she set on the stove to keep at boiling-point1 while the first dripped through2 then she put half a pint of milk to boil1 and1 seeing the butter was melted1 she drew back the frying-pan that it might not burn till the omelette was ready4 ,marta had not yet reached the point of snow with the whites of eggs1 and ,molly took them from her to finish herself4 8,now1 ,marta1 put that little fringed napkin on the dish1 and with a fork take up those biscuits40 ,she watched her while she performed her task1 dropping two or three on the floor1 of course1 but that did not ruffle ,molly's good temper1 for she knew the girl could not have been accustomed to doing things daintily1--that if she followed her instinct1 it would no doubt be to tumble them all out pell-mell together4 8,now take those to the table1 set them on the mat ,i showed you1 and come back at once40 ,the eggs were now ready1 and as the omelette was to be the very last thing cooked1 she poured the rest of the water on the coffee1 told ,marta to get the waiter ready1 and then pour the boiling milk into the pitcher and set it on it4 8,now1 ,marta1 take the chicken salad into the dining-room1 and at the same time take the melon from the ice-box and bring it here as you come back40 ,the coffee had now all dripped through2 she took a cup and poured it full of coffee1 and then poured it back to run through again1--then she directed ,marta to cut the melon in half1 remove the seeds1 and lay the halves in a dish with a piece of ice in each half4 ,knowing ,marta would not understand cracking ice1 ,molly had put some ready1 when she had gone for the bowl and egg for mayonnaise4 8,now1 ,marta1 ,i will run up stairs and get ready for lunch2 while ,i am gone take the melon into the dining-room and put it on the table at the side opposite the biscuit4 ,remember1 at luncheon everything may go on the table at once4 ,the butter is ready on a dish in the ice-box2 place that1 and by that time ,i will be down40 ,molly had worn a homespun walking-dress1 and it had been the custom of herself and friend1 ,mrs4 ,welles1 to try and emulate the neatness of the teacher at the cooking-school they had attended1 who dressed handsomely1 wore no apron1 and left her class spotless4 ,they had attained to great neatness1 but ,molly found herself more comfortable in a large apron4 ,she did not yet remove it1 but put on a clean collar1 arranged a stray curl1 and washed her face and hands1 then ran down to finish her omelette4 ,she put the frying-pan back to a hot place1 stirred the yolks of eggs with a good pinch of salt and a little pepper1 and mixed them gently with the whites1 and poured both into the pan1 which she turned about that the mixture might run into every part2 and when it was 8set0 underneath1 she lifted one side1 tilted the pan and allowed the uncooked custard to run into its place2 this she kept on doing1 always turning the cooked part toward the centre1 until in three minutes it was a light custard-like mass2 then1 with a cake-turner1 she folded one side over and slipped the doubled omelette on to a hot dish1 where it lay1 a delicate golden-brown mound4 8,now1 ,marta1 take in the coffee and milk40 ,she heard ,harry coming down stairs1 and looking at the clock saw it was three minutes past one4 8,going up to dress did that10 she thought1 8but it is not so bad1 yet ,i am sorry ,marta has the bad example40 8,odors of ,araby the blest60 quoted ,harry1 as ,molly1 divested of her apron1 the omelette in hand1 followed him into the dining-room4 8,i smell coffee6--real aromatic coffee60 ,he stood and surveyed the pretty lunch table1 looked at the ,delmonico-like salad1 the ,frenchy omelette1 and then at ,molly4 8,humph1 is this all cooking-school1 or is it part caterer1--if there is such a being in ,greenfield80 8,it is part cooking-school1 and a tiny bit ,molly10 said the young wife4 8,no1 indeed1 ,i have no acquaintance with caterers40 8,this omelette should not palpitate its excellence away2 shall ,i help you1 dear80 8,no2 ,i devote myself to salad0--then to ,marta1 who was waiting1 uncertain what to do3 8,marta1 go into the kitchen and wash up1 in quite hot water1 the soiled pans and dishes40 8,molly1 this omelette is perfect2 you have put forth your strength1 indeed2 but1 my dear little girl1 ,i am not going to have you spend all your time in the kitchen40 8,i don't mean to1 but ,i can give a couple of hours each day1 and it will do me good40 8,but this luncheon is quite elaborate4 ,oh1 ,i've heard of chicken salad and its intricacy1 before now40 ,molly smiled2 she had known it too4 8,i will take some of it if you please40 8,ah1 ,molly1 ,i believe it's worth while to give up boarding and to live on cold meat1 to have such coffee as this1 and such biscuit60 8,i think it is1 although ,i don't intend to live on cold meat2 ,i don't like it40 8,but ,i suppose we must do a good deal of that1 or eat quantities of hash1 for we can't afford to throw our cold meat away40 8,ah1 ,harry1 what would be the good of my devotion to cooking-schools if ,i couldn't do better than that80 8,if you learned to make chicken salad there1 ,i swear by them forever40 8,you'll forswear your ridicule1 ,i hope40 8,i will1 indeed1 if only for the sake of this salad2 there's a tang1 a something about it1 that outdoes my previous conception of the dish4 ,now1 ,molly1 eliminate yourself from the cooking-schools1 and tell me which was the #8tiny bit of ,molly4'0 8,ah1 ,molly was the #8something' in the salad--and also what made it a very easy instead of a difficult dish to prepare4 ,you have eaten1 before1 salad made of boiled or roast chicken4 ,i made this of canned chicken1 which saves all trouble of preparing1 and is besides of far better flavor1 for the jelly and all the goodness is sealed up in the can1 instead of escaping into the water4 ,i don't like boughten canned things1 usually1 but the chicken is a success40 8,the salad was1 at any rate4 ,now ,i'm going to smoke2 shall we survey our domain80 8,yes1 ,i'll be out in one minute1 when ,i have shown ,marta how to clear away40 ,harry left the room and ,marta answered the bell4 8,now1 ,marta1 bring your tray1 set it on that table and put these things on it40 ,molly1 as she spoke1 smoothed over the salt-cellars with a spoon1 then put them away2 also the napkins1 while ,marta removed the dishes1 etc4 8,now1 ,marta1 never take off the cloth to shake it1 but do as you see me do now40 ,molly had taken a folded napkin1 and brushed the crumbs lightly into the crumb-pan4 8,at dinner do this after the meat is removed4 ,now take the cloth by this centre fold1 lift it from the table1 lay it back double1 and then fold again in the old creases1 till it is just as it left the laundress4 ,at dinner you shall do it yourself under my direction40 ,molly then went out to join ,harry in the little garden4 ,she had her trunks to unpack1 and contents to arrange in the bureau drawers1 but she meant to devote half an hour to her husband1 on this first day of their home life4 8,well1 ,molly1 my dear1 ,i begin to think ,i like housekeeping40 8,i knew you would1 ,harry1 but remember we have only just begun1 and hitches will come sometimes1 but even at the worst that need be1 with moderate care1 ,i think you would not go back to our one room again1 and the routine meals40 8,no2 ,i begin to feel some of the aspirations of proprietorship1 and to wish this little place were mine40 8,i am so glad1 ,harry1 because if you go on thinking so1 in spring we can get a similar place of our own40 ,when they had walked and talked till ,harry said he was going in to write letters1 ,molly returned to the house1 and found ,marta in grand confusion washing glasses1 silver1 and greasy dishes all together4 8,oh1 ,marta6 ,i must show you a better way than that4 ,take those things out of the dish-pan4 ,get clean hot water and a little soap1 so4 ,now take glasses first2 roll them round and put them in this empty dish-pan4 ,now the silver4 ,put the greasy dishes in1 and leave them while you pour nearly boiling water over the silver and glass4 ,now bring the waiter and wipe each article as it comes out of that hot water4 ,you see it takes only a minute2 being hot they hardly dampen the cloth4 8,now set those dry things on a tray1 and wash the greasy dishes1 using more soap if the water does not lather2 slip each dish into this hot water1 and wipe them out of it directly2 don't drain them1 and then wipe them half cold40 ,when she had thus straightened ,marta out1 and set her to make up the fire and sweep the kitchen1 she went up to her unpacking and other arrangements4 ,,chapter ,,iii4 ,,molly',s ,,first ,,bill ,,of ,,fare4 ,lamb and ,mint ,sauce4 ,browned ,potatoes4 ,boiled ,cabbage4 ,italian ,macaroni4 ,tomato ,salad4 ,peaches and ,cream4 ,,mrs4 ,,winfield had given ,molly some useful information about her neighbors1 and one item was that she could get cream from one1 and salad and fresh vegetables from another4 ,she had resolved to have a very simple dinner for to-day1 although she knew it would be more expensive than a better-seeming one1 where she could make good cooking count for half the money4 ,she had ordered1 on her way to the house1 a fore-quarter of lamb weighing eight pounds1 and at four o'clock she went down to see to the fire4 ,before going up-stairs she had put on coals and closed all dampers2 now she showed ,marta how to rake it1 and how to arrange the dampers so that the fire would draw1 and the oven get hot2 then she left the kitchen1 telling ,marta1 as she had everything tidy down-stairs1 she could go to her room and put some of her belongings in place4 ,molly was now feeling glad of rest1 for her unpacking and unwonted standing had tired her1 and1 thinking she might indulge herself1 she took a book and lay down on the sofa4 ,half an hour she lay thus1 enjoying the repose and her book far more than when she had had unlimited opportunity for both4 8,ha1 ha6 what magic is this8 ,our new housekeeper finds time on #8moving day' to lie down and improve her mind10 cried ,harry1 as he came into the room and sat down by her side4 8,i could have found plenty to do1 although coming into a ready-furnished house1 left in such perfect order as this was1 really leaves one little1 the first day1 but to shake down into place and plan what one can do to-morrow4 ,i have unpacked1 put our own knick-knacks about up-stairs1 and then ,i felt tired enough to lie down1 and thought it wise to do so before ,i was over-tired40 8,of course it was4 ,i have been looking about me out-of-doors1 ordered a paper to be sent1 and priced a brood of chickens40 8,oh1 no1 no1 not yet1 ,harry6 we'll see about chickens when we are settled1 unless1 indeed1 you want them badly40 8,i8 ,no1 indeed6 ,i thought of you40 8,then ,i would rather wait4 ,i see some cabbages down at the end of the garden4 ,i have longed to taste nice cabbage for months40 8,you vulgar little person60 8,you won't say so when you eat it40 8,no1 but ,i shan't eat it1 my dear4 ,i've too much respect for my digestion40 8,what a pity60 ,notwithstanding ,harry's determination1 ,molly went for a cabbage1 and told ,marta to put it in water4 ,then ,molly took the fore-quarter of lamb1 and with a sharp knife she made a deep incision1 just where the neck ends and the shoulder begins1 carrying the knife round nearly in a circle1 always cutting as deeply as possible until the shoulder was free from the quarter4 ,she had now before her the breast and rack1 or ribs1 the scrag1 and the shoulder1--a nice1 neat joint4 ,all she had allowed the butcher to do to the quarter was to joint the chops and crack the breast across in the usual way1 but not to touch the shoulder4 ,molly had seen this process of removing the shoulder so often in ,europe 7where it is a very choice joint71 that she had felt sure she could manage it4 ,she knew that the great thing was to have the shoulder as thick as possible1 therefore the knife must cut to the rib bones1 and yet that the circle traced by the knife should go only within three inches of the edge on the rib side or back1 and follow the line of the breast on the front1 so that there remained five or six rib chops with the fat upon them1 and several from under the shoulder up to the scrag1 which would be excellent 8,french chops10 ready trimmed1--she would only have to scrape the bone4 ,illustration ,to-day1 however1 she only separated the breast and cut off three rib chops1 and trimmed them ready for breakfast1 then put them away with the meat1 leaving the shoulder out for dinner4 ,it weighed about three and a half pounds1 and would take1 being lamb1 which must be so well done1 an hour and a quarter to cook4 ,she set ,marta to peel half a dozen potatoes of medium size1 while she set the shoulder on a wire stand in a dripping-pan1 then shook a little flour over it and rubbed a little salt on the skin4 ,molly had profited too well by her cooking-school lessons to think of putting salt on the flesh of meat before cooking1 when it would draw out the gravy4 ,when the potatoes were peeled and washed1 she put them in the dripping-pan under the meat1 and for fear enough fat should not drop from the joint to prevent the potatoes from becoming hard and dry before they browned1 she laid the scraps of fat she had cut from the breakfast chops upon them4 ,it was both young and fat lamb1--had it not been1 ,molly would not have risked the strong taste of lamb that is nearly mutton1 on potatoes1 nor the hard1 whitish dryness of those cooked under lean meat4 ,the potatoes were well sprinkled with salt and the pan set in the oven4 ,molly had only intended having the lamb1 and cut-up peaches and cream for dessert1 yet1 seeing she had time1 for it was just a quarter to five now1 and only the cloth for ,marta to lay1 and the cabbage to cook1 she thought she would give ,harry some of his beloved macaroni as a course4 ,she therefore broke a few pipes of macaroni into pieces about six inches long1 taking a dozen of them1 and set them on to boil in water and a little salt till tender4 ,while this was in process1 she had sent ,marta for some tomatoes from the vine1 and when they came1 showed her how to scald them1 and herself squeezed the pulp from two large ones through a strainer1 and set it in a small thick saucepan with a table-spoonful of butter1 a salt-spoonful of salt1 and a little pepper1 and put it on the stove where it would slowly cook4 ,marta had scalded half a dozen tomatoes and dropped them1 as she skinned them1 on some cracked ice4 ,molly took them when they were cold and firm1 and with a sharp knife cut them into slices and set them in the ice-box4 8,now1 ,marta1 come with me to set the dinner-table4 ,i will show you1 to-night1 and expect you to remember afterwards4 ,you first remove the cover and fold it1 but leave on this white baize40 ,molly watched to see if the girl had remembered her instructions at lunch1 but found she had not retained one idea4 8,no1 ,marta1 the middle fold1 lengthwise1 and exactly in the centre2 now the flowers1 now a plate to each person1 the napkin to the left with a piece of bread in it1 a large and a small knife1 two forks and a spoon to each person2 above these the glasses and a butter-plate4#a ,now put this carving-napkin in front of ,mr4 ,bishop1 lay the large table-mat there1 and when you bring in the meat set the dish upon it4 ,now count the dishes and set a mat for each1 one salt-cellar and pepper-caster at each right-hand corner1 two table-spoons at the same place4 ,now that is all1 and you can come and peel peaches40 ,molly heard the meat in the oven sputtering and hissing1 and found it browning nicely4 ,she basted it1 turning the potatoes over1 and closed the oven4 ,it was twenty minutes past five4 8,marta1 ,i want you to pay attention to everything ,i do1 because the next time we have this dinner ,i shall expect you to cook it alone1 and when you have learnt to roast one piece of meat properly1 you will be able to roast any other4 ,remember the rules1--your oven must be quite hot when the meat goes in2 if1 after a while1 you find danger of its burning1 cool it1 but meat can't get brown too quickly to retain the juices4 ,you must put no water in the pan1 for that steams it4 ,if your meat is so very lean that it will be dry1 it is of such poor quality that you should not try to roast it 7and that sort of meat you will not have to cook for me71 or it is a part unsuitable for roasting1 and should be cooked some other way4 ,baste often1 and when meat is half done1--that is1 brown and crisp on top1--turn it over1 as ,i shall do that lamb in a few minutes4 ,above all things1 meat must be brown if roasted40 ,marta had peeled the eight peaches ,molly had given her1 and the latter now told her to three parts fill a gallon saucepan with water from the kettle1 which she had taken care to see full when she set the oven to heat1 and which was now boiling4 8,put it in the hottest spot1 ,marta2 we want it to boil quickly4 ,now that cabbage3 it is only a small head1 so you can cut it in four1 and remove the outer leaves1--also cut away the core2 wash it thoroughly in two waters2 now hold the colander in your left hand1 and as you wash the cabbage through the second water lay it in it2 then pour the water out of the pan and set the colander in it1 so that all water may run off the cabbage2 the thing we want is to check the boiling water as little as possible1 which the cabbage1 filled with cold water1 would do4 ,now ,i am going to turn the meat over1 so that the under side will brown1 while you pour the water off that macaroni2 it is just tender but not breaking40 ,the lamb was brown and crisp on the top when ,molly turned the under side up1 so that it might become equally so4 ,marta brought the macaroni back to the stove1 and ,molly poured over it the tomato juice she had put to reduce4 ,there was enough to moisten the macaroni and yet leave a little in the saucepan4 ,she put it at the back of the stove1 where it would keep about boiling-point1 but not burn4 8,now the cabbage1 ,marta4 ,you see this water is boiling very fast2 put it in gently1 so that if there is too much in the saucepan you may dip some out before it overflows1--no1 it all goes in1 and the water covers it well2 now put in one table-spoonful of salt and one scant salt-spoonful of baking soda4 ,remember1 ,marta1 cabbage must never be allowed to remain long in hot water before it boils up2 it must boil very fast2 for that reason it must always be in the hottest part of the stove1 and there must be abundance of water and the saucepan always large4 ,as soon as it comes back to the boiling-point1 take off the cover1 and leave it off all the while1 and push the cabbage down under the water from time to time4 ,the whole secret of boiling cabbage without filling the house with a bad odor and sending to table a vulgar1 yellow1 wilted vegetable1 full of dyspepsia1 is to remember--rapid boiling1 plenty of water1 plenty of room1 and the cover off40 ,she took off the stove-lid as she spoke1 and brightened the top of the fire1 and in another minute the cabbage was 8galloping40 8,twenty-five minutes from now it will be done4 ,now1 ,marta1 ,i want you to run to that white house across the lot1 and ask for half a pint of cream40 ,the peaches were cut up1 and ,molly put them in a bowl and set it on the ice4 ,when she came back she grated a small piece of cheese1 about as big as her thumb1 and shook it into the macaroni1 shaking the saucepan about1 so that it would mix without breaking the pipes1 and set it back to keep hot4 ,there was nothing to be done now till the cabbage was cooked4 ,suddenly ,molly remembered something she had forgotten1 and stopped short1 very much vexed4 8,i have no cake to eat with the peaches1 and ,harry is so fond of cake6 ,i've just time to make a #8fifteen minutes' cake1' and ,i will4 ,no1 ,i wont6 it will make getting dinner on time a scramble2 ,i shall go in flushed and heated1 and ,harry will think ,i am killing myself1 and ,marta will think she may scramble ever after4 ,we will do without cake40 ,marta returned with the cream1 which was put in the ice-box1 and she was then set at chopping the leaves of some mint for mint sauce4 ,molly had found1 on walking around ,greenfield the first day they visited the house1 a quantity of mint growing near1 and had pulled a few roots and replanted them in the garden4 ,when it was chopped quite fine1 she took one table-spoonful1 an equal quantity of sugar1 and as the vinegar was very strong1 she used one table-spoonful of it and one of water1 poured them over the mint and stirred it till the sugar was dissolved4 ,marta1 meantime1 had put the plates and dishes to warm1 and ,molly sent the mint sauce to the table4 8,marta1 you will need1 to dress the cabbage1 a little milk1 a table-spoonful of butter1 and a large tea-spoonful of flour4 ,make the flour and butter to a paste with the end of a knife4 ,when ,i take up the meat1 you pour the cabbage1 which ,i see will be done in a few minutes1 into the colander2 the leaves are like marrow now1 but the stalk is a little hard2 when it is in the colander1 press it with a plate to get every drop of water out1 and put it back into the pot1 with butter and flour1 a scant salt-spoonful of salt1 a little white pepper1 and half a tea-cupful of milk4 ,you must remember1 too1 that when ,i am not here to help you dish the dinner1 you must put your meat in the oven five minutes sooner2 it can be taken up before the vegetables1 but on no account must you take up vegetables first1 and let them wait4 ,never put them on too soon4 ,now put the warm dishes on the table in the order in which they will be needed2 the meat-platter first1 the vegetable-dishes next4 ,the macaroni you will bring in after ,i ring for you to take out the meat1--,i mean1 you will take away the meat and vegetables1 then bring in the macaroni and fresh plates1 and after that1 the tomatoes1 as a salad2 and1 last of all1 the fruit and tea4 ,now go and put the cracked ice on the table1 the pitcher of water1 and the butter with a piece of ice on it1 and come quickly back40 ,molly looked again at the macaroni1 found a little liquid still at the bottom of the saucepan1 and set it nearer the fire to cook away1 and now left the cover off4 8,marta1 the cabbage is done2 pour off the water40 ,at the same time ,molly took the meat out of the oven1 and set it in the pan on the stove2 she removed the crisp brown shoulder to the platter1 put the potatoes round it1 and then poured the fat from the corner of the dripping-pan into a jar very gently and carefully1 to prevent the small quantity of brown sediment there was from leaving it too1 for that was the gravy2 when she could get no more fat from one corner1 without letting the gravy go too1 she changed to another1 till it was free from it2 she set the pan on the stove and poured in a cup of water and a pinch of salt2 with a spoon she rubbed the pan in every direction1 to get off the clinging glaze or dried gravy1 and then she let the water boil fast while she looked after ,marta and the cabbage which she was stirring4 8,take a knife1 ,marta1 and cut the cabbage across several times1 and then1 when the milk forms a creamy dressing and it all bubbles together1 turn it out into the dish40 ,the gravy had in two minutes boiled down enough1--there was very little from such a small joint2 it was poured through a strainer and1 with the meat1 put to keep warm while ,molly made tea4 8,turn the cabbage out now1 ,marta2 put the cover on the dish and take it to the dining-room2 then take the meat and bring in the macaroni when ,i ask you for it1 but you can put it in the dish ready1 and keep it hot4 ,when all is ready1 put on a white apron1 which ,i hung for you behind the door1 and tell ,mr4 ,bishop1 whom ,i see in the garden1 that dinner is ready40 ,molly had dressed herself in the afternoon and only needed to run up-stairs to remove traces of her work4 ,as the clock struck six she heard ,marta carrying in dinner1 and got down herself in time to tell ,harry it was served4 8,what joint may this be1 my dear80 ,harry asked when seated4 8,ah6 that is the ,english delicacy1 a #8shoulder of lamb4' ,don't you remember ,sam ,weller's #8shoulder of mutton and trimmings' at the #8,swarry8' ,there is a particular way to carve it1 which my mother used to be very particular about4 ,i can only describe it by saying1 you cut it like a leg1 and there is the same reason for beginning at the right side1--on one side you can cut only a shallow gash and a meagre slice1 on the other a deep one1--therefore1 till you are familiar with the joint1 prod for the bone with your fork and make one deep cut to the centre on the side where the meat is thickest40 ,harry did 8prod10 and then1 planting his fork1 stood the joint on its side and made one cut1 and the joint yawned as if a wedge had been cut out4 8,there is a mythical anecdote about a lady starving herself to death on shoulder of mutton40 8,how so80 8,why1 she chose that joint every day and merely made that cut1 so that when it left the table it looked as if a meal had been eaten from it1 and no one commented on her abstinence from food4 ,thank you1 ,i will take the dish gravy40 8,i approve of shoulder of lamb decidedly10 said ,harry1 during dinner4 8,i am glad1 for1 though our ,english cousins look on it as far more choice than the leg1 and pay more for it1 it is sold here at a much lower price40 8,but what vegetable may this be80 he asked1 looking curiously at the pale green1 appetizing cabbage4 8,cauliflower1 ,i suppose1 that has met with disasters80 8,no1 it is cabbage1 and ,i want you to eat and see if it is not good40 8,you don't mean to tell me cabbage has been cooked in this house to-day80 8,you see it40 8,and we are not choked6 ,molly1 ,i surrender2 you are a magician60 ,in short1 ,molly's dinner was a success1 and ,harry no longer looked on cabbage as unfit for a 8cultured palate40 ,while ,harry smoked his pipe on the piazza1 after dinner1 ,molly went over her accounts4 ,her grocer's bill1 for what she supposed would be a month's stores1 was as follows3-- #b pounds loaf sugar1 #j4bj #aj pounds granulated sugar1 4#hj #be pounds of the best flour1 #a4jj #e gallons kerosene1 #a4jj #b pecks of potatoes1 4#dj #a bottle 7small7 of olives1 4#cj #d pounds corn meal1 4#aj #e pounds lard1 4#gj ,white pepper1 4#aj ,salt1 4#ae #a gallon vinegar1 4#cj #d pounds ,java coffee1 #a4bj #a pound tea1 4#ge ,common soap1 4#be ,toilet-soap1 4#aj ,starch1 4#jh ,bluing1 4#ae ,mustard1 4#bj ,olive oil 7large bottle71 4#ie ,cracker meal1 4#ae #a pound cheese1 4#ah #a bottle ,worcestershire sauce1 4#cj ,cooking-wine 7#a bottle71 4#ej ------ ,total1 #i4hf ,there were several things1 such as soap1 starch1 flour1 and sugar1 ,molly would have liked to buy in large quantities1 but she wanted first to see her expenditure2 she reckoned that what she had ordered of each article would last a month1 and a few things1 such as vinegar1 bluing1 sauce1 wine1 etc41 much longer4 8,but ,i must wait till the end of the week before ,i can really know4 ,the first week or month is always more expensive in housekeeping4 ,i must add1 too1 to my expenditure1 to-day1 ten cents for cream1 which will make it #c1 but ,i have meat in the house1 and if ,i allow one-fourth of the grocery bill for this week ,i have left #d4ej40 ,molly was not without her anxieties that she might be wrong on her estimates1 often as she had gone over them on paper4 ,suddenly she looked up4 8,i forgot the yeast1 and ,i want to make bread60 ,,footnote3 #a ,butter is no longer thought indispensable to the dinner-table1 and butter-plates are consequently a matter of taste4 ,,chapter ,,iv4 ,,bread-,,making--,,breakfast--,,baked ,,potatoes--,,corn ,,muffins--,,breaded ,,chops--,,how ,,to ,,fry4 ,,when ,molly made the humiliating discovery that she had forgotten the yeast1 ,harry1 who was smoking and reading1 looked up4 8,what shall ,i do1 that baker's bread is so sour80 8,i'll tell you1 let's sally forth and get it6 ,it's a lovely night60 8,would you80 exclaimed ,molly1 brightly4 8,why not8 ,you don't suppose you are going to monopolize all the merits and reap all the glory of this housekeeping1 do you8 ,why1 ,i should not be able to have one of the little jokes other married men seem to enjoy at their wife's expense40 8,i hate such jokes10 said ,molly2 8they are so cheap1 and generally unjust40 8,then ,i promise ,i won't make them4 ,i'll never boast of the servant girls ,i escort out from ,new ,york1 nor of the baskets ,i carry1 nor the0-- 8,you'll have no chance if you respect the truth10 said ,molly1 laughing4 8,now if we are going1 ,i'll put on my things40 ,the little town of ,greenfield was just venturing on electric lights1 and1 with the band of its skating-rink making music1 had quite a dissipated appearance1 as the young couple strolled around in search of a grocer1 and ,molly1 at the same time1 found out a few other facts she was anxious to know1 and had not yet had time to discover4 ,as they walked home1 ,harry said1 hesitating1 8,my dear1 ,i don't want to interfere with your housekeeping1 and ,i feel my own insignificance in approaching such a subject1 but ,i would diffidently suggest that our family is at present very small1 and neither you nor ,i like stale bread4 ,do you think ,marta can be induced to consume all the #8left over' loaves80 8,no1 ,i don't40 8,then don't you think we had better try another baker who doesn't make sour bread1 or0--this was said very slowly1 as if it would be a sad necessity--8,i might bring it out from ,new ,york40 ,molly laughed merrily4 8,i think ,i see you6 ,surely then you could joke about your martyrdom4 ,no1 my dear boy1 you're going to have no such toothsome morsel as that for a joke1 but ,i see you are afraid of stale bread40 8,the truth is1 ,i have a lively recollection of living in the country and eating bread a week old1 and older still sometimes1 when the general appetite failed1 and ,i don't believe ,i'm up to that sort of thing now40 8,i don't think you are1 so you will not be tested4 ,now-a-days one doesn't fear baking as one used to do4 ,it is no more trouble to make bread three times a week than to boil potatoes40 8,i'm delighted to hear it4 ,i'm learning every hour my own benighted ignorance40 ,when they reached home ,molly went into the kitchen and put one quarter of the yeast cake in a pint of warm water1 which she made ,marta1 who was to make the next bread1 feel was just about as warm as milk from the cow1 then she put a heaped quart of flour in the mixing-bowl and set it in the oven with the door open1 telling ,marta to stir it in a few minutes that it might get evenly warm through4 8,i am doing this1 ,marta1 because ,i do not know this flour4 ,it may be very new or damp2 by drying it ,i shall be on the safe side4 ,in cold weather you must warm it always1 so that the water1 yeast1 and flour are all about the same temperature40 ,when the yeast was quite dissolved by stirring1 she put into the water one tea-spoonful of salt and two of sugar1 made a hole in the flour and poured the liquid in1 and the whole made a soft dough which slightly stuck to her hands4 8,if it is necessary just shake in a little flour from the dredger2 never throw it in by the handful1 as the less flour you work with the better40 ,as ,molly spoke she steadied the bowl with one hand and with the other worked the dough with her fist from the side to the middle1 so that in five minutes what had been the under part was all brought over to the top1 and the whole was smooth and very elastic to the touch4 ,marta watched with interest and1 as ,molly could see1 surprise4 8,my mother always made her bread thin at night1 and put in more flour in the morning40 8,yes1 but your mother and mine had no certainty that the yeast was good1 and it was better to #8prove it' by using part of the flour for a sponge than to waste the whole1 but now we use compressed yeast1 which we are sure is good if fresh40 ,marta did not look convinced4 ,she doubtless fancied it was some new-fangled notion of ,molly's4 ,the bread was left1 covered with a clean cloth1 on the table free from draught1 for it was a mild night and she knew it would be risen well in the morning without going into a warm spot4 ,the next morning1 as it was ,marta's first1 ,molly was up and down-stairs a few minutes after her1 and found she had taken away the ashes and was struggling with the fire2 with ,molly's help1 however1 it was soon burning in the stove4 8,now brush off the stove quickly before it gets hot1 and do so every morning1 and on ,saturday it needs thorough cleaning40 ,molly looked at the bread as she spoke4 8,fill the kettle now1 after you pour out the water left in it1 set it in the hole of the stove1 and then look at the bread before ,i touch it that you may see how it should be4 ,it is quite light1 as you see1 more than double the size it was last night2 now while you go and dust the dining-room1 brushing up any crumbs there may be first1 ,i will work the bread over1 then you can come here and sweep your kitchen and the piazzas4 ,molly worked the bread over faithfully for five minutes1--had the quantity been larger1 of course the time would have been in proportion1--and then she set it in a warm spot back of the range1 and went herself into the parlor to arrange it1 knowing ,marta would not be so quick this first morning as she hoped she might become later4 ,at seven o'clock the work was done1 and ,molly told ,marta she must do every morning exactly as this morning4 8,now we will begin to get breakfast1 but ,i shall let you do it1 because you will see that you have ample time without my help1 and it must always be on the table at eight o'clock4 ,bring the chops ,i prepared yesterday1 two eggs1 and three potatoes40 ,molly looked at the fire1 found it bright and the oven hot2 she put a shovelful more of coals each side of the fire1 and then showed ,marta how to brush the potatoes with a little new brush she had brought for the purpose4 8,see the difference1 ,marta8 ,wash them ever so carefully1 you can't make the skins so clean that the minute you put the brush to them they do not look several shades lighter40 ,they were put into the oven4 8,now1 ,marta1 bring that packet of cracker meal ,i pointed out yesterday1 and pour at least half on a dish2 now a saucer and the pepper and salt4 ,break one egg1 and put the yolk into the saucer1 the white into a cup2 if there were more chops we would use both white and yolk1--as there are so few1 for economy's sake we will use only the yolk2 put to it two teaspoonfuls of cold water and beat it with a fork4 ,now season those chops with salt and pepper1 remembering never to do so before cooking if they are to be broiled or cooked without breading40 ,marta was rather clumsy1 but still ,molly repressed her own itching fingers1 knowing the girl would do better in future if let alone now4 8,now lay a chop in the egg1--take care it moistens every part1--lift it out with the left hand1 let it drain an instant and lay it on the cracker meal2 now with your dry right hand send the meal all over it till every bit of the meat is covered with the white dust1 then lay it aside4 ,now do the others in the same way40 ,molly looked at the clock2 it was nearly half past seven4 8,hurry1 ,marta1 get the can of lard1 and1 as that spider is not deep1 ,i am going to fry in this agate saucepan2 it is just about broad enough for a chop4 ,put in it at least a pound of lard1 set it where it will get hot1 yet not boil till you are ready4 ,now you can grease the muffin-pans1 leaving a teaspoonful of lard in one1 and then make the muffins4 ,we need only a dozen1 so you can take half a cup of corn meal1 half a cup of flour1 and a teaspoon of baking-powder and half one of salt4 ,mix them quickly4 ,now a scant table-spoonful of sugar1 and milk to make a thick batter1 break in an egg1 and beat it all steadily three minutes by the clock1--no1 beat just as if you were beating eggs1 quickly1 till it froths4 ,now pour the lard from the muffin-pan in it1 stir well1 and fill the pans nearly full2 set them in the oven1--they will bake in fifteen minutes4 ,go now and set the table1 and do it quickly40 ,on second thought ,molly went with her and helped1 because she could not easily find things4 ,she found she had remembered fairly well the directions about the cloth4 8,put the cups and saucers at my left1 and that mat for the meat before ,mr4 ,bishop2 the potatoes1 on a folded napkin1 you will place on one side1 the muffins exactly opposite them on the other1 butter within easy reach of both4 ,put this tile for the coffee at my right hand1 the sugar and the milk-pitcher in front1 those geraniums in the centre1 a knife and fork and small plate to each2 and now come out into the kitchen1 set the plates to warm1 and a platter4 ,i'll put the lard now on the hottest part of the stove1 and a cover over it1 so that the smell of hot grease may be as little as possible1 and while it gets hot you can grind the coffee4 ,you remember how to make it8 ,put a pint of milk on to boil1 and set the other pint away4 ,now try the fat1 and remember that what ,i am now going to teach you with these chops applies to all kinds of frying4 ,the way you crumbed those chops is the way you must crumb cutlets1 fish1 oysters1 or croquettes4 ,they are better crumbed a little while before they are fried1 as they have time to dry40 ,molly had cut1 as she spoke1 some little cubes of bread4 8,come and watch1 ,marta4 ,this fat is very hot1 but ,i doubt if it is hot enough1 although it begins to smoke40 ,she dropped in one bit of bread1 it sizzled1 but after waiting a few seconds remained white4 8,it is not hot enough or that bread would have colored4 ,get the colander1 set it on the stove with this sheet of grocer's paper in it4 ,when you take any fried article out of the fat1 lay it first on the paper1 then on a hot dish4 ,now let us try the fat again40 ,another bit of bread was dropped into the fat1 and this time it colored in a few seconds4 8,remember1 if ,i had six chops instead of three ,i should let the fat get hotter yet1 because they would cool it so much4 ,now drop each chop gently in1--that's the way4 ,if they were very thick1 as soon as they were brown ,i would draw back the fat1 and leave them longer2 as it is1 two minutes will brown them beautifully1 and they will be cooked through40 8,two minutes60 murmured ,marta1 in expostulating tones4 ,she could hardly be expected to credit that4 8,yes2 you forget this fat is far hotter than any oven would be1 and they are completely immersed in it4 ,you can take up the potatoes if they are done1 wipe them and lay them on the plate1 and ,i will take up the muffins4 ,the two minutes are up2 look at the chops3 you see they are most beautifully brown all over alike60 ,marta exclaimed1 8,schn60 and stolidly attentive as she had been to all else1 the golden chops evidently appealed to some hidden well of enthusiasm4 ,they were taken up1 laid first on the paper1 then on the dish1 and put to keep hot while the breakfast was taken to the table4 ,when the chops were going in1 ,molly said1 8,when we are settled1 ,i shall want you always to put a little parsley on the dish with fried things40 ,the muffins were light and crisp1 the potatoes looked far more tempting in their pale-yellow1 well-brushed skins than they usually do1 and altogether the breakfast was as dainty a meal as heart could sigh for4 ,,chapter ,v4 ,,how ,,to ,,manage ,,the ,,fat ,,that ,,has ,,been ,,used ,,for ,,frying--,,cup ,,cake4 ,,when breakfast was on the table1 ,molly directed ,marta to go up-stairs with pail and cloth and to bring down the soiled water1 fill the ewer with fresh1 etc4 ,as ,harry rose to put on his coat1 ,molly ran up-stairs and put on her hat and gloves4 8,i am going to the depot with you1 ,harry10 she said1 when she reappeared ready for walking1 8and ,i shall do my marketing as ,i return40 8,that is a good idea1 ,molly2 the walk will be good for you40 ,before leaving the house1 ,molly passed through the kitchen1 and told ,marta1 after she had finished her breakfast1 to wash the breakfast things1 but to leave the fat 7that she had herself removed from the stove and covered1 so that the fumes might not fill the house1 before she went in to breakfast7 till she returned4 8,after you have washed up1 if ,i am not here1 fill the lamps and clean the chimneys40 ,this ,marta was doing when she got back1 and while she finished1 ,molly took off her outdoor clothes and donned her apron4 8,now1 ,marta1 ,i will show you about this fat1 and ,i want you to remember to do just as you see me do1 every time you use it4 ,this is a piece of cheese-cloth2 the fat is still quite hot 7,molly had left it on the iron shelf over the range71 but not scalding2 ,i put the cloth over this empty lard-pail1 and without shaking the fat1 pour it through the cloth4 ,you see all this fine black sediment that remains on the cloth and in the saucepan8 ,that1 if it were not strained out1 would discolor whatever you fried in it4 ,when it is strained each time1 you can use it a dozen times2 so you see it is not extravagant to fry in deep fat4 ,now you have a very greasy cloth and saucepan1 but pour a quart of boiling water and a piece of washing-soda as big as a walnut on them1 stir them1 and you see you have no more grease1 only some nice soapy water and a clean saucepan60 ,marta's interest had been all alive since she had seen the chops1 and she explained how often she had seen cooks in ,germany bread cutlets1 and they came out of the pan only breaded here and there4 ,never had she seen them all over alike1 except at a restaurant where she had been dish-washer1 and where there was a man cook4 8,the crumbs come off for one of two reasons1--either they were too large 7when ,i use bread instead of cracker ,i sift them71 or the fat had not been hot enough2 two or three large crumbs would spoil the whole1 for they would fall off1 bring others with them1 and leave bare pale spots40 ,as she made the explanation she had worked over the bread1 which had risen to twice its first bulk1 and put it into a tin pan1 and set it to rise again4 8,that will only make one nice loaf1 but it is as much as we shall eat while fresh4 ,now1 while my hands are in flour1 ,i will make a plain cake1 and while it is baking1 ,marta1 you and ,i will go up-stairs to the bedrooms4 ,but first look well at the bread in the pan2 you see it is barely half full2 ,i worked it thoroughly1 so that it has again to rise2 when it is twice the size it now is it will be ready for the oven40 ,she got for her cake two eggs1 half a cup of butter1 one of sugar1 and a cup and a half of flour1 a lemon1 a nutmeg1 and a tea-spoonful of baking-powder4 ,remembering she would need them1 she had brought half a dozen of lemons and an ounce of nutmegs in with her4 ,she set ,marta to cream the butter and sugar1 while she separated the yolks of the eggs and beat the whites till they were quite firm4 8,this is only a plain #8one1 two1 three1 four' cake1 ,marta1 but it will be made nicer by the flavoring4 ,when you know how to make this cake1 always remember to vary the flavor1 and the cake will seem much better than ordinary cup cake2 sometimes you can add1 the last thing1 a cup of candied lemon and orange peel1 cut fine1--,i will show you how to candy them when we have collected enough1--or a cup of currants2 either of these must be made warm1 flour shaken through them1 and the cake stirred only just enough1 after they are in1 to mix them1 or they will all go to the bottom4 ,this cake we will flavor with lemon and nutmeg4 ,mix the two yolks now with the butter and sugar1 grate half the nutmeg1 beginning at the blossom end or there will be a hole all through it2 when you see that1 always turn the nutmeg1 begin at the other end1 and there will be no hole2 then grate the peel of the lemon to them1 add a quarter tea-spoonful of salt1 and mix all together2 now sift in part of the flour with the baking-powder1 then part of this cup of milk1 now more flour1 and the rest of the milk2 the batter is rather stiff as yet1 but the whites of the eggs will thin it enough1--they are the last to go in40 ,molly buttered a cake-pan1 and the mixture1 a thickish batter1 was poured in1 and then powdered sugar was sifted over and the cake put in the oven4 8,the oven is nice and hot4 ,i like to cover a cake the first half hour1 so ,i will put this pie-pan over the top2 another time ,i will have a piece of card-board ready and keep it for the purpose4 ,remember1 if you want to make this cake when we are short of butter1 you can use half lard4 ,now look at the bread2 it will be ready in about twenty minutes1 and the oven will be just nice for it4 ,meanwhile we will go upstairs40 ,,chapter ,,vi4 ,oysters on the ,half ,shell4 ,porterhouse ,steak4 ,ragout of ,lamb4 ,stuffed ,potatoes4 ,lima ,beans4 ,cheese ,canapes4 ,lemon ,pie4 ,,what 8,,simmering0 ,,means4 ,,molly congratulated herself on her unusual good fortune in securing such a girl as ,marta1 when she saw1 in initiating her into the bedroom work1 how well she did it4 ,but she was not to be without her trials1 even with this treasure1 any more than every other housekeeper4 ,when she knew1 by the time1 that the bread was ready1 being deep in the draping of some chintz she had had in their city room1 she told ,marta to run down and put it in the oven1 and to take the cover off the cake1 but on no account to move or shake it1 as the bread would go in on the other side of it4 ,marta ran down1 if the term can be applied to the lumbering movement with which she hurled herself down-stairs4 ,molly heard her carrying out her order1 and then she heard a sound that elicited an exclamation of annoyance4 ,it was the sound of the oven door closing with a tremendous bang4 8,my poor cake6 how vexatious60 ,for a moment vexation impelled her to scold ,marta1 but if ,molly was one thing more than another1 she was reasonable4 ,her blame was for herself more than for the girl4 8,how could she know8 ,i must give her a general caution2 ,i suppose the cake is gone utterly40 ,it was4 ,she met ,marta returning to her up-stairs work smiling serenely4 8,marta1 ,i want you to come and look at the result of banging the oven door in that way when cake is in the oven1--and you must remember1 too1 never to set a pot heavily on the range2 when a cake has once risen1 until quite done1 any sudden jar will cause it to settle down4 ,look at this2 you see the cake is all sunken40 ,marta stood1 the picture of concern1 her teeth pressed tight over her under lip4 8,never mind1 we'll look on the cake as a lesson2 to-morrow you must make another as you saw me do this4 ,go and finish up-stairs1 and ,i think1 as we have no cake to-day1 ,i will make a pie for dinner4 ,when you come down you will see me make the paste1 as everything ,i do ,i hope you will do later40 ,when ,marta came down ,molly weighed out six ounces of butter and eight ounces of flour--the butter was straight from the ice-box and very firm2 these she put together in a chopping-bowl with a pinch of salt1 opened the window to let in the cool air1 and then chopped butter and flour together1 but not very fine1 the butter still remaining in well-defined bits1 some as large as white beans1 when she left off4 ,making a hole in the centre1 she poured in a small half cup of ice-water1 and made it1 with as little pressure as possible1 into a firm dough4 ,a few bits of butter and flour fell from it1 but she did not stay to work them in smoothly1 explaining to ,marta1 as she turned all out on to the pastry-board1 that they would roll in smooth1 and the less handling the pastry had the better4 ,she rolled it out half an inch thick1 folded it in three1 putting any little flakes of butter that might be on the board upon it1 and rolled it out again4 7,this was done as quickly as possible1 so that the warm air of the kitchen might not soften the butter47 ,she dredged very little flour on it1 and folded it again in three1 rolled it again1 and then once more folded and rolled it1 making three times in all4 8,now1 if ,i were in a hurry1 ,i should use the pastry at once1 as it is ready1 but it will be so much lighter and better by being put on the ice that ,i shall leave it till ,i come out to see to the dinner4 ,i will have cold lamb and salad for my lunch1--you know how to prepare the lettuce40 ,and ,molly left the kitchen1 knowing she had now some hours in which she could attend to getting things into place1 etc4 ,hardly was her luncheon cleared away1 however1 when ,marta brought in a card1 saying a lady had given it to her1 but she didn't know what she wanted4 ,it bore the name of ,mrs4 ,merit1 and realizing that the visitor was left standing at the front door1 ,molly hurried out to receive her4 ,she apologized for ,marta's keeping her there4 8,don't mention it4 ,this is a very early call2 but coming into a furnished house is so different from an empty one1--you get settled in a few hours2 besides1 ,i knew this was your first experience of housekeeping1 and if one wants to be of real use it is of no use to leave it till your difficulties are over40 ,the lady had followed ,molly into the parlor as she spoke1 and seated herself in the rocking-chair4 8,you are very kind10 said ,molly1 thinking how very friendly it was4 8,i mean to be kind1 my dear4 ,i know the difficulties of inexperienced young housekeepers1 and ,i want you to know that your nearest neighbor is ready to run right in any time you want1 and if there's anything ,i can tell you1 why1 you know where to come40 8,thank you very much indeed10 said ,molly gratefully2 8,i shall not forget40 ,the conversation now drifted off into talk about ,greenfield1 and ,molly learned the names of most of her near neighbors1 and1 it must be confessed1 more of their peculiarities than she cared to hear4 8,i'm your nearest neighbor on this side the street1 but there's poor ,mrs4 ,lennox right opposite1 poor thing6 ,i'm glad she's got some one to take ,mrs4 ,winfield's place to her4 ,she was a real good neighbor1 and when one's life's as hard as hers1 a friendly neighbor is a good deal40 ,molly did not ask why ,mrs4 ,lennox was qualified by the adjective 8poor0 nor why her life was hard4 ,she began to recognize in ,mrs4 ,merit a type of good-hearted women given over-much to interesting themselves in other people's affairs4 ,mrs4 ,merit rocked serenely on1 however1 and proceeded to question ,molly on her knowledge of housekeeping and to give some strong hints on economy4 8,you see1 my dear1 young people start off with an idea of style1 and it takes them some time to find out the best and cheapest way of doing things1 and there's receipts ,i've got that ,i've altered and changed so's they don't cost half1 and taste1 to my thinking1 just as well1 and no danger of dyspepsia1 and ,i'd be glad to send you over my written book40 ,again ,molly thanked her1 and promised to avail herself of the book4 8,yes1 and you'll find your money goes a deal further2 my receipts don't call for eggs and butter as if they grew out on the bushes40 8,well1 you see10 said ,molly timidly1 8we need so little of anything that even a recipe which calls for what seems many eggs or much butter can generally be divided by four for us1 and the four eggs or half pound of butter become only one egg and two ounces of butter2 so we can have the good things and still spend little40 8,but then you have so little of it1 and it wastes time to make things in small quantities40 8,yes1 but my time is not valuable1 and besides it would be no economy for me to make things too plain1 for we might not eat them at all2 and the same would happen if ,i made much at a time of anything1--it would not be eaten up4 ,mr4 ,bishop likes variety40 8,well1 ,i believe in husbands' liking food that's according to their means1 and not in young women wearing their lives out cooking for them4 ,mr4 ,merit was always satisfied with a plain1 wholesome dinner1 and that ,i took care he had40 ,mrs4 ,merit's words were verging on the unpleasant1 but her manner was so unconscious that ,molly felt sure only kindness was meant2 she was simply instructing the young and inexperienced wife4 8,now there's poor ,mrs4 ,lennox1 she's got four children1 and her husband is as poor as a church mouse1 and as pernickety about his eating--nothing she can get is good enough for him2 and the way she manages to make both ends meet1 and to dress them children as nice as any1 is a wonder to every one1 though1 poor thing1 she is wearing herself out40 ,shortly after1 finding ,molly was not curious about ,mr4 and ,mrs4 ,lennox1 ,mrs4 ,merit protested that she was paying an unwarrantably long visit1 rose and left1 saying1 as she did so1 8,you won't be lonely long1 you are not like strangers2 being such friends of ,mrs4 ,winfield1 every one will make a point of calling very soon40 ,molly noticed1 as she returned to the parlor1 that ,mrs4 ,merit was standing at the door of the house she had pointed out as ,mrs4 ,lennox's2 doubtless she had gone to report her visit4 ,molly went from her visitor to the kitchen4 ,she had ordered in the morning a porterhouse steak and a dozen oysters on the half shell4 ,as the butcher was also fishmonger1 he had no objection to send so few1 and she had impressed on him that both were to be sent after five1 and the oysters opened at the house4 ,she now told ,marta1 when they should come1 to put the oysters into the ice-box at once1 and went to assure herself that the fire was made up and would be ready by five o'clock to cook4 ,she found1 as she had feared1 that ,marta had forgotten1 and the fire was at that stage of intense brightness which gives place to a mass of dead white ash a little later1 but would quickly burn up with fresh fuel4 8,how fortunate ,i came out1 ,marta2 red as this fire is1 in half an hour it would have been near out4 ,put a little coal on2 when it is lighted well1 not before1 you can rake out the ashes and put on more coal1 but not too much40 ,as she spoke she opened all the drafts4 ,she meant to have a ragout of the rougher part of the lamb--the neck piece--as a second dish2 if ,harry did not care for it at dinner1 it would make a very savory one for breakfast4 ,she cut it up into neat pieces2 there was about a pound and a half of meat1 very lean1 and1 properly treated1 the tenderest in the whole sheep4 8,if ,i had to pay the same for this part of the lamb as for the loin1 ,i should still prefer it for boiling and stewing10 she said to ,marta1 8but so few people will believe it4 ,get me one onion and a carrot1 and prepare them4 ,i wish ,i had some canned peas1 they would be such an addition2 but ,i have not half the little things in store yet that ,i need40 ,molly was making this ragout1 not that it was needed for dinner so much1 although it made variety and a better-seeming table1 but her chief thought was for the breakfast4 ,having the vegetables prepared1 and the range being by this time hot on the top1 she put a spider1 containing a table-spoonful of butter and one of flour1 on the stove1 and told ,marta to stir slowly till the flour and butter were pale brown1 while she tied six sprigs of parsley and half a bay leaf together4 ,when the flour and butter formed a smooth brownish paste1 or roux1 as the cooking-books call it1 the carrots and onions1 cut small1 and the meat were added1 with a half salt-spoonful of pepper1 three level salt-spoonfuls of salt1 and a tea-spoonful of vinegar4 ,these were all stirred round1 and a close cover put on4 8,now these have to be stirred every minute or so1 to prevent burning1 till brown1 and while the ragout is cooking ,i will make a lemon pie4 ,i have written the recipe1 ,marta1 as ,i shall do all for the future1 and you will keep the book in the kitchen4 ,i will read it over to you40 ,the recipe was1 of course1 written in ,german4 ,molly had not been able to do it without help from the dictionary1 but she remembered that she was improving her ,german1 which1 indeed1 was one of her reasons for taking a ,german girl1 the compulsory practice would be so good for herself4 8,half a cup of fine bread crumbs1 just enough milk to swell them1 two eggs1 three table-spoonfuls of sugar1 two of butter1 the juice of one lemon1 the grated rinds of two4 ,beat sugar and butter to a cream1 then the eggs and lemon juice1 and last the bread and milk4 ,you can make the mixture while ,i roll the paste and get the pie ready1 but first ,i'm going to knock a few holes in this tin pie-plate1 so that the crust may be light at the bottom40 ,she took a small nail and hammer1 and with it perforated the pie-plate till it looked like a colander4 ,the paste was firm and hard1 and ,molly rolled it out with perfect ease1 the third of an inch thick1 without its once sticking to the board1 which was lightly floured4 ,she laid the pie-plate on it1 and cut a circle a little larger than the tin to allow for the depth4 ,every touch she made was quick and light1 just as if the paste were tulle or white satin4 ,she turned the plate over1 laid the paste on it1 and pressed it only on the bottom1 never touching the edges4 ,she cut a little piece and put it in the oven to try it4 ,then she cut two long strips of paste1 about an inch wide1 and laid them lightly around the pie1 so as to make the edge twice the thickness of the bottom2 she gently pressed the lower edge of this strip to make it adhere to the pie1 and then poured in the lemon mixture4 8,mr4 ,bishop doesn't like meringue1 or ,i would have kept out the two whites of eggs1 to make it10 said ,molly1 as she took out the little 8trier0 she had in the oven4 ,it had risen a full inch1 and 8the separate flakes could be counted60 ,marta exclaimed1 as she saw it4 ,her intelligence only seemed to rouse when she saw something out of the ordinary routine of cooking1 because1 as ,molly afterwards found1 her ideal of cooking was what the man cook at the restaurant in ,germany could do2 she never expected to see a lady do them1 and he had made puff paste just like this1 and it seemed magic to her4 8,and if she had never lived at the restaurant she would not have had intelligence enough to know what to admire4 ,it is the old story1--to those who know nothing of art1 a gay chromo is better than a fine painting10 said ,molly1 when she told ,harry1 who broke into good-natured laughter4 8,oh1 my dear ,molly1 you are too delicious in your enthusiasm6 ,what would our artists say to such a comparison80 ,molly joined in the laugh4 8,it sounds absurd1 but the principle is the same4 ,the poor girls who have no experience of good cooking or refined living can't be expected to appreciate it40 ,but this was in the evening1 and we are digressing from the dinner4 ,by the time the pie was in the oven1 the lamb had been twenty minutes in the spider1--,marta occasionally stirring it about4 ,two thirds of a pint of hot water was now added 7it left plenty of gravy around the meat1 yet did not cover it71 the parsley was put in1 and the spider closely covered and set where it would just simmer1 as the success of the dish depended on its simmering1 and not boiling4 ,molly waited to see it come to the boiling-point4 8,now1 ,marta1 remember that to simmer means this10 she said1 pointing out the gentlest little sizzling round the edge of the pan4 8,perhaps you hardly think it is cooking at all1 but that scarcely perceptible motion is what ,i mean when ,i say1 #8let it simmer2' faster than that would be boiling4 ,you must understand these distinctions if ever you hope to make a good cook4 ,we are going to have ,lima beans1 and stuffed potatoes1 and cheese canapes--to use up the baker's bread--and1 as ,i do not mean to be in the kitchen to-night except just as you broil the steak1 ,i will get everything ready now40 ,so saying1 she cut slices of bread half an inch thick1 then1 with a large round cutter1 cut circles2 these she cut in half--they were not the true crescent shape that canapes should be1 but they would answer2 then she put a table-spoonful of butter in a small saucepan 7using a saucepan1 because to fry1 or rather sauter1 so little1 the butter required would be twice as much if it had to go over the large space of a frying-pan71 and then she fried four of the canapes a very light brown4 ,when done she took them up1 and grated about an ounce of cheese1 and setting the canapes on a small tin ready for the oven1 she heaped the grated cheese on them1 then sprinkled on them a little pepper and salt4 8,marta1 those are ready1 but need not go into the oven till ,i tell you4 ,at five you wash four large potatoes and put them into the oven2 at a quarter past you can put the ,lima beans into a saucepan of boiling water1 with two tea-spoonfuls of salt and one of sugar2 let them come quickly to the boil again40 ,molly took the pie out of the oven4 ,it was beautifully brown1 and the edge1 half an inch thick when it went into the oven1 was now more than double1 and more flaky than real puff paste1 as generally made4 8,now1 ,marta1 ,i'll leave you to set the table quite alone to-night1 and to do everything by yourself1 except broil the steak1 which ,i have not yet shown you how to do1 and to dress the vegetables4 ,chop ready for me two table-spoonfuls of parsley and one slice of onion very fine40 ,molly had to congratulate herself on having gotten so far forward with the dinner1 for just as she was leaving the kitchen ,mrs4 ,lennox came4 8,mrs4 ,merit told me you were settled and ready to see your neighbors1 so ,i would not delay coming over4 ,i have not the same good excuse as she has for so early a visit1 for1 beyond good feeling1 ,i cannot be of any use to any one1 my hands are so completely tied with my family2 but you are ,mrs4 ,winfield's friend1 and you seem no stranger to me40 8,but no excuse is needed10 said ,molly4 8,i think it exceedingly kind40 ,mrs4 ,lennox was a very nervous-looking woman1 who had once been very pretty1 and was still young enough to be so4 ,when they had talked a little while1 it proved that one of ,molly's dear friends had been a school-fellow of ,mrs4 ,lennox4 ,this made them quite intimate in a few minutes1 and ,molly found herself talking freely of her hopes and plans4 8,oh6 but how could you have the courage to keep house1 when you had no family to make boarding impossible80 8,but it needed more courage to go on boarding1 ,i think10 laughed ,molly4 8,oh6 wait a bit1 till your servant goes off at a moment's notice1 just as you have company to dinner2 or till your husband begins to criticise the food1 or--if you are too newly married for that--till you see him look at the table in despair1 and sit down and eat as if it were all chaff1--those are the things that will make you long to give it all up40 8,but10 said ,molly gravely1 for that bitter phrase1 8if you are too newly married for that10 shocked her1 8,i don't think1 if girls served me so half a dozen times a year1 it would be more than a temporary annoyance1 while to board is a daily and hourly discomfort2 as for my husband1 ,i shall try at least to give him as good food as we had while boarding40 8,yes1 as good food1 but it is the variety2 on small means it is impossible to have it4 ,you smile6 it is all smooth sailing for you yet1 but ,i assure you the first time you find yourself without a girl you'll realize what ,i mean2 but it is beautiful to see your enthusiasm1 and recalls my own early married life40 ,she sighed2 ,molly pretended not to hear her1 although she was full of sympathy for her weary looks2 she laughed lightly and said1 8,well1 ,i don't believe ,i should be in despair to find myself without a maid6 ,it would worry ,mr4 ,bishop for my sake1 but not me40 8,that's all very well in theory1 but when it comes to having the breakfast to get1 the fires to light1 and you find the bread won't rise1 and nothing goes as it ought to go1 you'll be inclined to sit down and cry40 8,but ,i think things would go better than that4 ,i am so fond of cooking that ,i shall practice a good deal1 so that1 if ,i find myself deserted1 we shall not feel the loss beyond less leisure for me40 8,you are fond of cooking--that's different6 ,i hate it1 but then that's because ,i have it to do1 ,i suppose1 for1 though ,i sympathized with you in advance in case you are left without1 ,i never have a servant2 and as ,i have four children1 and make all their clothes and my own1 you may suppose ,i have no time to spend over the fire4 ,we are obliged to live very plainly1 and if ,i can manage to get the food on the table in an eatable form1 that's all ,i try for4 ,i tell you this now because1 if1 as ,i hope1 we should become more than formal acquaintances1 you will know what to expect at my house40 ,there was a pained look in the weary face1 as if the saying had not been pleasant1 and ,molly's heart ached at the sad picture of toil her words conjured up4 ,and yet1 after she had left1 ,molly remembered the dress of cheap material1 but trimmed to excess1 and thought of the weary hours it had taken to make1 and wondered why she did it4 ,molly1 when again alone1 hesitated what to do4 ,she knew of several bits of sewing she had to do for the house1 but she was a little tired2 and besides1 after a week or two ,marta would not need her so much in the kitchen--or1 at least1 she hoped not2 meanwhile1 the new 8,century0 was on the table1 and she took it up to read till it became necessary for her to go and direct ,marta4 ,molly had had a hint or two from her two visitors that they considered she would be making rather a slave of herself1 but she had no such intention2 she did not think it harder work to be in the kitchen than at the sewing-machine4 ,at half past five she went to see if the table was neatly laid1 and made a few changes1 calling ,marta's attention to them2 then went into the kitchen1 and found the parsley and onion not nearly fine enough2 these she chopped over1 and by that time the potatoes and ,lima beans were done4 8,pour the water off the beans1 ,marta1 then dress them just as you did the cabbage last night2 stir them well around1 and move them to a part of the range where they will just simmer4 ,when you have done it1 you can put the oysters on the table1 six on each plate1 the points to the centre1 with a quarter of a lemon in the middle of each40 ,while she was speaking1 ,molly had put a little milk on to boil1 and cut the tops from the potatoes1 and holding them in a cloth1 scooped out the inside with a spoon1 into a bowl which she had made hot1 without breaking the skin2 when the potato was all out1 she added to it a table-spoonful of butter and the parsley and onion1 moistening the whole with hot milk1 and then with a fork she beat it rapidly back and forth till very white and light2 then she seasoned with salt and pepper to taste1 and filled the skins1 which she had put to keep hot again1 and set them in the oven4 ,the milk being boiling and the process quick1 they had not had time to cool much4 8,now1 ,marta1 heat the gridiron and put your dishes to get hot2 then put the steak on1 open all the drafts that the smoke may go up40 ,the fire was clear and not too high1 and she watched while ,marta broiled it1 directing her to turn the steak frequently4 8,keep the gridiron tilted from you1 so that the grease runs to the back of the stove1 and don't be frightened at its flaring2 better it should flare than smoke2 it is the smoke1 not the flame1 that blackens the steak40 ,when it had broiled eight minutes it was to be laid on a hot dish1 with a lump of butter on it1 and liberally seasoned with pepper and salt4 ,but as ,molly heard ,harry come in1 she left the butter and seasoning ready and went to him1 trusting ,marta to bring the dinner to table1 telling her1 as she left the kitchen1 to put the cheese canapes in the oven1 on the upper shelf4 ,they would be brown by the time they had finished the meat4 ,,chapter ,,vii4 ,,molly ,,and ,,mrs4 ,,lennox--,,economical ,,buying ,,makes ,,good ,,living4 ,a ,,week passed1 and ,molly found her ten dollars left a narrow margin1 as will be seen from the account she triumphantly showed to ,harry1 and the week's bills of fare1 which she wrote out neatly1 appending every recipe1 and which1 for the benefit of those who may wish to do likewise1 ,i will give in its place2 but before that week was over1 ,molly was resolving other problems4 ,she had seen ,mrs4 ,lennox again1 and ,harry was delighted with ,mr4 ,lennox1 who traveled on the same train with him1 and in answer to ,molly's remarks on the hard life his wife led1 he maintained that his pity was for the husband4 8,i can picture to myself that household1 ,molly1 and the scrambling meals that man gets4 ,why1 he was astounded when ,i told him we lived just as well as ,i want to live1 and what we had to live on4 ,yes1 dear1 ,i fear ,i did boast to the poor fellow of the charming little dinners you got up1 and asked if he knew any one who could beat that8 ,he said3-- 8#8,well1 ,i wish ,mrs4 ,bishop would teach my wife how to put some flavor into what we eat4 ,our means are narrow1 but ,i do know that if ,letty knew how to cook1 we should all be better1 and she herself4 ,we can't expect fancy dishes--our family is too large and our means too small for that--but even ,irish stew may taste of something besides onions and hot water4' 8,i should think it could2 nothing ,i enjoy better than ,irish stew4 ,however1 ,i didn't crow any more over poor ,lennox1 but you needn't give all your pity to ,mrs4 ,lennox40 ,already ,molly had decided in her own mind that ,mrs4 ,lennox was making a great mistake in the way she had chosen for doing her duty to her family1 and that the weary days spent at the sewing-machine might be partly spent in the kitchen with advantage to her own health and her children's4 ,she longed to help her1 but dared not take the liberty4 ,but the day came when ,mrs4 ,lennox herself gave the opening4 ,they met in the street on ,saturday1 and ,molly mentioned that she was on her way to the butcher's4 8,i see you go every morning down town1 but it is rare for me1 for ,i can't spare the time1 so ,i have to trust to what the butcher sends4 ,you see we live so plainly that we haven't much choice--it's just steak and chops and roast beef4 ,mr4 ,lennox can't bear cold mutton1 so we never get a joint of it40 8,but don't you think the morning walk would do you good8 ,i believe it will me2 and then ,i have some satisfaction in seeing my meat before ,i buy it1 although we buy very little40 ,molly was terribly afraid of seeming didactic1 and spoke in a rather apologetic way4 8,yes1 but you haven't four children1 my dear2 however1 as ,i am out1 ,i will go with you4 ,how ,i wish you would tell me what to get in place of chops for to-day and a roast for to-morrow6 ,we all hate them1 but we can't afford poultry40 8,i hardly like to suggest1 for ,i don't know your tastes2 but if ,i wanted to live cheaply1--forgive me1 you have given me reason to suppose that you have to be economical0-- 8,economy isn't the word1--we can barely make ends meet1 and ,i work myself to death to avoid spending an unnecessary dime40 8,i know you do1 and for that reason ,i would like to tell you a few things ,i learnt in ,france1 where they make a franc go as far as we would a dollar1 and yet live well40 8,tell it me2 but for goodness' sake don't tell me that lentils are as good as meat--we abhor lentils--or that peas and beans are nitrogenous2 ,i've read that sort of thing till ,i'm sick2 if you haven't the appetite of a ploughman you can't eat things because they contain nitrogen any more than you can live on medicine40 8,i'm a little of your opinion1 but ,i mean really good living that1 if you didn't know the cost1 would seem almost luxurious4 ,it is simply buying1 and using what you buy1 judiciously40 ,mrs4 ,lennox smiled a little incredulously1 but said1 courteously1 8,i am quite open to conviction40 8,what do you propose to pay for your roast of beef80 8,it will be at least #b1 for it is of no use getting less than eight pounds2 and chops for to-day will be about #ce cents40 8,and how long will the roast last80 8,it has to last till ,tuesday1 though out of an eight-pound roast there isn't much but bone and fat the third day40 8,and you have then something extra to get for breakfast80 ,she laughed a little4 8,to tell the truth1 our breakfast is slim2 ,i can't afford meat1 and ,mr4 ,lennox usually has an egg or two2 he never cares1 fortunately1 for a heavy breakfast1 but prefers knick-knacks40 8,this is the sort of housekeeping ,harry dreaded10 thought ,molly1 but she said aloud1 8,then you would really spend #b4ce this morning for meat to last till ,tuesday80 8,at the very least1 but more likely #b4ge1 for they could hardly cut me exactly eight pounds40 8,then ,i would suggest you get1 instead of the roast1 either a leg of mutton at #ae cents a pound1 or a piece of beef at the same price for la mode beef2 and if you choose the mutton1 then you will have a really nice pot-pie to-night in place of chops4 ,you will find that you will buy ten pounds of meat for #a4ej1 and then you can get some of the knick-knacks ,mr4 ,lennox likes for breakfast40 8,but he won't look at cold mutton1 or ,irish stew made of it40 8,no2 ,irish stew needs fresh meat1 and cold mutton is not appetizing2 but ,i propose your having hot mutton each meal40 8,but that will make so much cooking1 and ,i am alone to do it60 8,i know10 said ,molly1 gently1 8but ,i am sure that sewing-machine is half killing you2 can't you give it up for an hour or two each day80 8,my dear1 by the time ,i get through my housework it is near noon2 then there's the children's dinner to get and clear1 and ,i don't get to sewing till after one4 ,then the afternoon and evening ,i have to give to it2 if ,i could go and buy new material ,i need not have half the work1 but it is the cutting down1 making over1 ripping1 altering1 and planning that wears one out40 8,then ,i will help you10 said ,molly4 8,i have time1 and if you'll promise to give one hour to the kitchen1 ,i'll sew an hour with you and cook an hour4 ,i am so sure the change of work will brighten you up40 8,heaven knows ,i need brightening6 ,i feel a perfect hag1 and ,i'm only twenty-eight40 8,then you accept80 8,yes10 hesitating2 8yet ,i don't know why ,i can allow you to0-- 8,oh1 don't say one word6 ,i love it40 ,they had slackened pace in their earnest talk1 but now they had reached the butcher's4 8,you are to order just what you like10 said ,mrs4 ,lennox4 8,i will40 ,molly chose a good-sized leg of mutton1 weighing eight pounds1 and told the butcher to cut it nearly in half1 leaving the large part for the loin end2 and a pound and half of round steak4 ,she ordered also half a pound of beef suet2 then1 turning to ,mrs4 ,lennox1 she asked if ,mr4 ,lennox was fond of kidneys for breakfast8 8,i believe he is40 ,then a beef kidney was added1 and the amount spent was3-- ,leg of mutton1 #a4bj ,suet1 4#jf ,kidney1 4#aj ,steak1 4#bd ------ ,total1 #a4fj 8,well1 ,i count myself nearly a dollar in pocket so far10 said ,mrs4 ,lennox1 8but ,i have tried buying economical meats before1 though in the end it was no economy1 for we did not eat it40 8,i will forgive you if you don't eat this10 said ,molly1 laughing2 8but ,i must hurry home2 ,i have a chicken pie to make for to-morrow's dinner1 but ,i will see you later in the day4 ,i am responsible1 you know1 for the meat ,i have bought40 ,molly's own dinner being soup1 veal cutlets1 potato croquettes1 ,lima beans1 and apple pudding1 and the soup ready1 all but heating it1 she meant to make the pudding and prepare the croquettes1 and leave ,marta to her own resources for the vegetables and breading cutlets1--she1 herself1 would be back in time to see the actual cooking of her own meat4 ,but of her own cooking ,i will speak in the next chapter4 ,at three o'clock1 then1 ,molly went over to ,mrs4 ,lennox1 whom she found busy feather-stitching several yards of navy blue cashmere ruffling with red crewel4 8,this is for ,milly's fall frock2 it was first my dress1 then ,lily's1 now it comes to ,milly1 and the red will make a change40 8,you have far more patience than ,i10 said ,molly4 8,yes1 ,i don't know what ,i should do without it4 ,must the cooking begin now8 ,i hate to lose daylight40 8,yes1 the pot-pie will take long1 slow cooking to be good1 but you can come back in half an hour40 8,oh6 suppose we have that steak fried--just for to-day2 well pounded it will be tender enough4 ,i hate to leave this40 8,i will go down1 then1 if you will let one of the little girls show me where you keep things40 8,oh1 no2 ,i can't let you60 said ,mrs4 ,lennox4 8,but that is just it2 don't you see yourself ,i have no time to cook80 ,molly longed to say that it seemed as important to her that the food should be well prepared as that the flounce should be feather-stitched1 but of course1 she said nothing1 and the next minute they were down in ,mrs4 ,lennox's neat kitchen4 8,this pot-pie ,i propose making is an ,english dish my father was very fond of1 and it is a little different from our dish of that name40 8,this is very kind of you1 ,mrs4 ,bishop4 ,i only fear you will see what an up-hill business it is to make a family live well on very little money40 8,what do you call little80 asked ,molly1 busily cutting the steak into finger-lengths4 8#hj a month to keep six people1 and out of it #bj for rent2 that leaves sixty for everything else40 ,molly thought that was not too little to insure a plain1 solid comfort1 but she must gain ,mrs4 ,lennox's confidence in her ability and good-will before telling her so1 and she went on quietly preparing for the pot-pie4 ,,chapter ,,viii4 ,,beef ,,pot-,,pie--,,leg ,,of ,,mutton--,,two ,,roasts--,,several ,,wholesome ,,economical ,,dishes4 ,,when ,molly had cut the steak into finger-lengths1 she floured the pieces lightly1 and put an iron saucepan that held about three quarts on the stove1 and1 when it was hot1 dropped in the fat of the steak1 then the meat1 and left them to fry at the bottom of the saucepan4 8,i should think that would burn10 said ,mrs4 ,lennox4 8,no1 because the meat fat is there2 but it has to brown very quickly1 or the meat will be hard2 that is why ,i let the saucepan get so hot4 ,now ,i want a carrot1 an onion1 and a turnip--all of medium size40 8,i have only small onions40 8,two of those1 then40 ,molly washed and then began to peel them--the turnip thick1 the carrot very thin4 8,what can ,i do80 asked ,mrs4 ,lennox4 8,you can chop that suet very fine1 taking away all skin and veins40 ,molly cut the vegetables into slices a quarter of an inch thick1 made piles of half a dozen slices of carrot1 then cut across them at even distances2 it was more quickly done than the usual hit or miss way1 and they looked far better2 the turnip she did the same1 and then she stirred the meat round1 which was sending a savory odor through the house4 ,the peeled onion she dropped into water1 and then1 with hands still in the water1 cut it across at equal distances all the way through1 then across again4 8,what are you doing that in water for80 8,it prevents the odor clinging so much to the hands1 and also mitigates its power to make me weep40 ,as she spoke she took all the vegetables to the saucepan1 dropped them in and stirred them quickly round1 then poured two kitchen cups of boiling water on the whole1 and seasoned it with a tea-spoonful of salt and a quarter one of pepper4 8,i want to watch that come to the boil1 and then put it where it will just simmer40 ,she had covered the saucepan close1 and then turned to ,mrs4 ,lennox4 ,the suet in her unaccustomed hands was still far from being chopped fine1 and the warmth of the kitchen had made it clog together4 ,molly said1 8,if suet gets soft while being chopped1 shake a little flour into it1 also flour the chopping-knife4 ,when chopping it in winter for mincemeat1 ,i let it get well frozen40 ,she chopped vigorously as she spoke1 and it was soon so fine as to look like tapioca4 ,she then turned to the saucepan1 which had reached the boiling-point1 and drew it aside1 carefully changing the position until it just simmered4 ,she then pointed out to ,mrs4 ,lennox the little sizzling round the edge of the saucepan1 barely perceptible1 and told her that it should cook no faster4 8,but that doesn't appear to be cooking at all40 8,oh1 yes6 and meat stewed so will always be tender4 ,if you like we can go to the sewing now1 as it is too soon to make the crust40 ,she went upstairs and sewed till five o'clock1 chatting the while1 ,mrs4 ,lennox expatiating on the privations of the whole family2 and ,molly could well understand how it came about1 with a poor1 weary mother sewing strenuously to make the children look well1 and understanding so little of domestic economy that she did not see that1 by a different mode of living1 she would save enough in the month either to buy new clothes or to lessen her own incessant labor by getting help4 ,nor could ,molly at this time make any suggestion4 ,at five o'clock ,molly took a cup of the suet1 and a scant two cups of flour1 with a level tea-spoonful of salt1 tossed all together in a bowl1 then made a hole in the centre1 and poured in half a cup of cold water1 quickly and lightly made it into a dough with a knife1 adding a few drops of water to bind the crumbs2 there was no pressure1 no attempt at kneading1 and the dough was soft1 but not sticky2 then she turned it on the floured pastry-board1 and rolled it quickly2 it formed a fairly good round shape1 an inch thick1 and somewhat larger than the top of the saucepan4 ,she laid it on the top of the meat and vegetables1 after tasting the gravy to see if it was seasoned enough4 8,you see it forms a sort of lid to the stew1 which must now be put forward1 as the cold crust has cooled it1 till it boils again1 or the crust will be heavy40 ,she placed it in the hottest spot as she spoke4 8,but do you mean to say that crust will be light without baking powder80 8,yes1 quite light2 if it is made quickly1 rolled only once--just as you would biscuit dough1 only not so soft--brought quickly to the boiling-point when in the saucepan1 and then kept gently simmering an hour1 not allowed to soak in the gravy without cooking4 ,but if you choose you can add baking-powder2 it makes a much more crumbly crust4 ,made as ,i have made it1 it is considered very wholesome and nourishing1 as beef fat and wheaten flour are two of the best kinds of food2 lard and flour and baking-powder are by no means so wholesome a combination4 ,when dishing it1 cut the top crust pie-fashion1 and lay it round the meat40 8,well1 #8the proof of the pudding is in the eating1' and if it is fairly good ,i shall be so glad to have some dish that is a change from our routine1 and it is1 after all1 easy enough10 said ,mrs4 ,lennox1 washing potatoes for the oven4 8,oh1 quite6 ,it only needs strict attention to the little points1 the slow simmering and the seasoning2 the browning at first is not necessary1 although it is better looking and better flavored by taking that little trouble40 8,ah1 my dear1 it is the little trouble1 that seems nothing to you1 that makes so much difference to a busy woman like me40 8,if you like this dish1 ,i have several others that ,i think you may find both very cheap and very nice1 and ,i shall be very glad at any time to come over and give you a helping hand in the kitchen4 ,and1 by and bye1 this suet crust is the foundation for several good puddings1--rolled out and spread with jam1 and boiled one hour and a half as a roly-poly1 it is excellent2 with a cup of currants added1 before wetting the flour and suet1 it makes the #8spotted ,dick' dear to ,english children2 or1 in place of currants1 the juice of a lemon and the grated rind of two1 with half a cup of sugar1 makes a nice plain lemon pudding1 but long1 steady boiling is absolutely necessary to lightness4 ,excuse my telling you all this1 but you know ,i am so fond of cooking1 ,i can't help it40 8,i am much obliged4 ,i like to hear all about it1 even if ,i can't make the things40 8,now about that leg of mutton3 ,i propose you roast the loin end to-morrow1 and there will be a little left cold1 which you will not use on ,monday1 but cook the other half--have it boiled1 with caper sauce1 or roasted40 8,i will boil it1 for that is a dish we all like2 only what to do with cold boiled mutton ,i don't know2 that is why1 though we like it1 we never have it40 8,tuesday1 you will have the remains of the ,sunday roast and the remains of ,monday's boiled mutton1 and ,i will run in and show you how to make a nice dish of them2 but be sure to boil the half leg in only just enough water1 and very slowly1 and keep the broth2 if you boil a turnip and onion with it1 it will be all the better for broth and meat40 8,thank you2 that sounds like a great improvement on hot meat ,sunday and cold ,monday and ,tuesday4 ,what about that kidney8 ,i haven't an idea how to cook it40 8,soak it in salt and water an hour2 cut it in pieces half an inch thick1 leaving out the core2 flour them2 put them in a saucepan with half a table-spoonful of butter and a thin slice of onion1 unless it is disliked2 let them fry five minutes1 then add half a tea-cup of boiling water1 and stand the saucepan where it will just simmer ten minutes--if you leave it longer the kidney will be hard4 ,i like to have it served on toast1 but that is optional2 only be sure it is served as soon as cooked1 and with quite hot plates40 8,thank you ever so much4 ,mr4 ,lennox will enjoy his breakfast1 ,i've no doubt40 8,i hope you will1 too10 said ,molly4 8,i dare say ,i shall1 thanks to you40 ,molly hurried home1 for she had her own dinner to attend to2 and to-night she was going to look over her accounts and convince ,harry that 8,ten ,dollars0 is 8,enough0 to pay all the weekly expenses they would be likely to incur4 ,,chapter ,,ix4 ,,veal ,,cutlets1 ,,breaded4 ,,when ,molly reached home it was nearly six4 ,marta had followed directions fairly well1 but ,molly had taken the precaution to do everything she could before leaving home4 ,she had herself cut half the veal cutlets into neat pieces1 the size of a large oyster1 leaving the rest for her pie1 pounded each1 squeezed on it a few drops of lemon juice1 and piled one upon the other1 and told ,marta to leave them so an hour or two1 then bread them exactly as she had done the lamb chops4 ,she had also cut some thin slices of breakfast bacon1 taken off the rind and dark inner skin very thinly2 and now1 having let the frying-pan get quite hot1 she put the bacon in it4 ,as soon as it looked clear she turned it2 it curled up1 and when it had been in the pan about three minutes she took it out and laid in the cutlets2 the half a dozen pieces left room to turn them about comfortably4 8,you see1 ,marta1 ,i don't drop these into deep fat1 because veal is a meat that requires long cooking1 and is one of the few things ,i think better fried1 or rather #8saut1' in this way1 with only enough fat to cook them1 but it is much more trouble to do than the frying in boiling fat40 ,the cutlets took nearly ten minutes to fry a nice brown on one side1 because1 although the pan was kept at a good heat1 she had to guard against burning4 ,then each piece was turned1 and1 when quite brown 7it took nearly ten minutes more to get so71 taken up and put on the dish1 and the bacon round it4 ,molly took the pan to the table1 poured off the fat1 which was dark1 and put in the pan a dessert-spoonful of butter and a scant one of flour1 set them on the stove and let them melt and brown a little2 then she drew the pan aside1 and poured a small cup of the hot soup they were going to have for dinner into it1 and stirred till smooth1 mashing all the brown clinging gravy with the back of her spoon4 ,she explained to ,marta that1 if the soup had not been at hand1 water and pepper and salt would have been used2 or1 if there was oyster liquor in the house1 she should have used that and water in equal parts4 8,now take in the soup1 ,marta1--and while that is on the table1 let this gravy boil a few seconds1 then pour it through the strainer into the dish with the cutlets2 don't let it boil longer1 or it will get too thick40 ,after dinner1 ,harry told ,molly that one of the gentlemen on the cars1 a friend of the ,winfields'1 had spoken to him about joining a dramatic reading-club1 of which he was president1 and said his wife was coming to invite ,molly4 8,but ,i don't think we can afford it1 dear40 8,would you like it80 asked ,molly quickly4 8,oh1 ,i don't know6 ,yes1 ,i think it might brighten the winter a bit40 8,well1 we will see after my accounts are audited4 ,first1 ,i want to ask you how you consider you have fared this week80 8,admirably1--so well that ,i'm afraid of the accounts40 8,you need not be4 ,now ,i want you to listen while ,i read over the bills of fare for the week40 ,harry nodded in amused good humor1 and smoked on comfortably4 8,on ,,monday we had chicken salad1 etc41 for lunch4 ,dinner--,roast shoulder of lamb1 potatoes1 cabbage1 macaroni1 tomato salad1 and peaches and cream4 8,,tuesday4 ,breakfast--,breaded chops1 baked potatoes1 corn muffins40 ,harry nodded assent to each item as ,molly turned her bright eyes on him to make sure he was giving attention4 8,,tuesday4 ,dinner--,oysters1 steak1 ragout of lamb1 stuffed potatoes1 ,lima beans1 cheese canapes1 and lemon pie4 8,,wednesday4 ,breakfast--,hashed lamb1 poached eggs1 and souffl bread4 ,dinner--,tomato cream soup1 roast breast of lamb1 chicken croquettes1 stewed onions and potatoes1 peach pudding4 8,,thursday4 ,breakfast--,lamb chops broiled1 eggs1 tomato salad1 stewed potatoes1 muffins4 ,dinner--,fried smelts1 beef la mode1 cones of carrots and turnips1 mashed potatoes1 lettuce salad1 cheese fritters1 amber pudding4 8,,friday4 ,breakfast--,brown hash1 poached eggs1 corn bread1 baked potatoes4 ,dinner--,bisque of clams1 beef au gratin1 chicken rissoles1 cauliflower1 potatoes1 tomato salad1 custard pie4 8,,saturday4 ,breakfast--,scalloped clams1 cauliflower1 omelet1 pop-overs1 stewed potatoes4 ,dinner--,clear soup1 veal cutlets1 mashed potatoes1 cabbage1 macaroni1 apple pudding4 8,and to-morrow's breakfast and dinner1 though not eaten1 is paid for1 so ,i add that4 8,,sunday4 ,breakfast--,broiled bacon1 poached eggs1 muffins4 ,dinner--,clear soup1 chicken pie1 mashed potatoes1 creamed onions1 tomato salad1 peach compote1 and custard40 ,molly concluded her list with rather a triumphant air1 as one who knows she has achieved what she set out to do4 8,yes1 ,molly1 we have had all those good breakfasts and dinners1 and ,i'm afraid to think of the work you have had to cook all that4 ,let me look at your poor little hands40 ,she held them towards him4 ,they were white and soft as ever4 8,nevertheless10 he said1 pressing them between his own1 8,i feel such a selfish brute to let you do it40 8,nonsense6 ,i like it4 ,why1 didn't ,i always go to ,mrs4 ,welles' house after each cooking-lesson1 and repeat the whole lesson1 when ,i hadn't the satisfaction of seeing you share the good things ,i made1 because we were boarding8 ,and didn't she and ,i repeat every failure until we got it right8 ,those were the days when ,i had backaches and headaches1 because ,i was so anxious to succeed and failed so often2 but now it is all at my fingers' ends1 and no more trouble than the simplest cooking--far less1 indeed2 it takes a little more time and makes more washing-up for ,marta2 and if we had a large family and ,i had other duties1 ,i could not give so much time2 nor would it be right to overwork one girl to cater to our tastes2 but in a tiny house like this1 with two or even four people1 there's no question of overwork for either mistress or maid40 8,but even your time1 dear1 oughtn't to be sacrificed to give me good dinners40 8,no1 nor will it be2 but what is my time good for1 except to make your income go as far as it will8 ,i get all the time to read ,i want2 ,i am not fond of plain sewing2 and as clothes ready made can now be bought so good and cheap1 ,i don't mean to do more than keep the buttons sewed on10--here she smiled as she thought of the favorite grievance1--8the stockings well darned1 and everything mended2 so2 you'll never have the satisfaction of seeing me stitch long white seams1 nor wear a shirt made by me40 8,thank heaven60 ejaculated ,harry4 8,no1 nowadays that ,i consider real waste of time4 ,and then ,i've no gift for fancy work1 pretty as the modern version of it is1 so ,i'd like to know what ,i should do with the whole day if ,i didn't do something in the kitchen8 ,i expect1 when ,marta is trained1 never to spend more than an hour and a half each day there1 and an hour besides for the other little household duties2 that leaves a margin for visiting1 reading1 and the sewing ,i may have40 8,very well1 ,molly dear2 that programme sounds very easy1 but whether it works in practice ,i don't know40 8,everything depends on ,marta1--if she shows intelligence and cares to learn1 things will go as ,i have planned after the first month2 but supposing she actually never proves capable of doing the cooking alone1 ,i shall simply make up my mind to spend the hour between five and six every day in the kitchen4 ,i shan't like to do it1 because it ought not to be necessary1 but one has to accept some shortcoming with any servant1 and ,i would sooner this than some others2 but to make it worth while to keep her under those circumstances1 she must be very good in other things4 ,there6 ,i'm talking instead of attending to business10 said ,molly2 8here is an account of our expenditure40 ,monday--,meat and sundries #b4ij ,cream 4#aj ,yeast 4#jb ,tuesday--,oysters 4#ab ,steak 4#cj ,lima ,beans 4#je ,wednesday--,extra milk for soup 4#jd ,thursday--,smelts 4#aj #c pounds beef 4#ce ,pork 4#aj ,lettuce 4#je ,friday--,cauliflower 4#aj ,milk for soup 4#jd ,clams 4#ae ,soup bone 4#ae ,saturday--,veal cutlets1 #a pounds 4#bg ,chicken 4#ej ,bacon 4#ad ,extra butter 4#be ,milk for week 4#ef ,ice1 #ajj pounds 4#dj ,fuel 4#ej ------ #g4ai ,molly had added to the supplies she had ordered for the month1 which1 it will be remembered1 amounted to #i4hf1 the following articles3 ,macaroni #j4bj ,nutmegs 4#aj ,lemons 4#bj ,carrots1 turnips1 onions 4#cf ,apples 4#dj ,parsley 4#je ,thyme 4#je ------ #a4cf which brought the amount to #aa4bb2 one fourth of which1 #b4hj1 added to #g4ai1 made the week's expenditure #i4ii4 8,now1 although that amount has been spent this week1 you must remember that of several of the articles bought1 a little is left1 and ,i have not to begin this week without a scrap in the house as ,i had the last10 explained ,molly4 8,we need ice only a week or two longer1 but when that need ceases we shall require more fuel2 but ,i think a dollar a week all the year round will average ice and fuel1 so ,i shall allow that4 ,we shall use #b a week for a few weeks1 but barely #ej cents the rest of the year40 ,molly laid the accounts before her husband as she finished1 and he gravely looked them over4 8,and if1 this month1 ,i come out even five cents ahead1 we may count ourselves safe1 for buying in the very small quantities ,i am now doing is an extravagant way4 ,but ,i wanted to make sure my #8paper housekeeping' would work in practice40 ,there was rather an anxious look in ,harry's eyes as he read over the accounts4 ,he was afraid ,molly had sadly miscalculated1 and he hated to prove her at fault1 although he loved to poke fun at her4 8,what's the matter80 asked his wife1 starting up and looking over his shoulder4 8,only1 dear1 if you remember1 we had chicken in one form or other several times this week1 but there is only one chicken counted1 and that is to-day4 ,also lamb chops we have had several times40 ,he glanced up at her deprecatingly1 for he felt such criticism ungracious1 yet necessary2 but ,molly was quite serene4 8,the box of chicken in ,monday's bill was all ,i've used2 the chops also were from ,monday4 ,there's one thing1 though1 ,i will call your attention to1 and that is1 that the most expensive meal we have had was the steak1 yet people who use steak every day are supposed to live plainly and economically40 8,then we come out wonderfully1 ,i acknowledge40 8,this week1 of course1 ,marta has simply seen how ,i want things done2 next week ,i want her to actually do the cooking from recipes4 ,do you think you can stand last week's dinners all over again80 8,of course1 my dear2 why not80 8,that's well1 because if ,i teach her new things before she has learnt these thoroughly1 she will get confused4 ,i want to feel that there are a few things ,i can absolutely trust her to do4 ,then ,i can go on to fresh fields1 so you may have things that are difficult to cook rather oftener than ,i like1 till ,marta is capable40 8,i shall not object to aid in ,marta's education so far10 said ,harry4 ,,chapter ,x4 ,,details ,,of ,,molly',s ,,management--,,recipes4 ,,molly had not entered so fully into matters with ,harry as she would have done had he been a woman2 but as this story is to tell1 not only what ,molly did1 but how she did it1 ,i must be a little more explicit4 ,she found herself on ,wednesday with a breast of lamb1 eight chops1 half a box of boned chicken1 and a small piece of steak4 ,the chops were good for two breakfasts2 the chicken1 prepared as for croquettes1 would make either eight of those1 or three croquettes1 three rissoles1 and some fritters4 ,now1 as eight croquettes for two people would be waste1 since they were only an entre1 the main dinner being something else1 she had no idea of that1 but rissoles1 fritters and croquettes being all prepared alike1 and keeping better in that way1 she made the mixture1 and used enough for the three croquettes1 leaving the rest in the ice-box for use another day4 ,part of the chops she would not want to use till the end of the week1 and keeping them quite sweet she made all the fat that had come from the lamb 7dripping and trimmings1 etc47 boiling hot1 then laid the chops in it--seethed them1 as it were--for one minute1 then put them away with the coat of fat on them1 to be scraped off when they were to be cooked4 ,for the clam soup a pint and a half was all that was needed1 and the liquor1 with half the clams1 was all that she used2 the rest she scalloped for breakfast4 ,it was in making no more of each dish than they could eat 7but allowing plenty for kitchen as well as dining-room7 that ,molly was able to have what seemed a surprising table1--that and one other thing1 allowing nothing whatever to be wasted4 ,the piece of steak left from ,tuesday's dinner was fag end2 it was put away1 and when the hash was made for ,friday morning from the remains of la mode beef1 the steak was just the thing to add to it4 ,for lunch there had always been enough in the house from dinner the night before4 ,as it was her plan to put ,marta more on her own responsibility the following week1 she had prepared for that purpose the recipes of the principal things2 and as ,marta's mistakes and difficulties might occur to others1 the working of them out in her hands will be more instructive than recounting ,molly's certain success4 ,the recipes were as follows3-- ,,hashed ,,lamb4--,the remains of ragout of lamb1 freed from bone1 chopped with the vegetables1 the gravy1 and a tea-spoonful of butter and one of ,worcestershire sauce added2 the whole made boiling hot1 and served on fried bread4 ,,souffl ,,bread4--,two eggs1 two table-spoonfuls of flour1 in which half a tea-spoonful of baking-powder is sifted2 beat yolks and a table-spoonful of butter1 melted1 together1 then add flour and just milk enough to make a very thick batter2 add a pinch of salt and a tea-spoonful of sugar2 whip whites of eggs to a firm froth1 and stir gently in4 ,have ready a small iron spider 7or earthen pan is still better71 made hot1 with a dessert-spoonful of butter also hot1 but not so hot as for frying2 pour the mixture1 which should be like sponge-cake batter1 into the pan1 cover with a lid or tin plate1 and set it back of the stove if the fire is good--if slow1 it may be quite forward4 ,when well risen1 almost like omelet souffl1 set it in the oven five minutes to brown the top2 if the oven is cool1 you may very carefully turn it1 so as not to deaden it2 serve when done1 under side uppermost4 ,it should be a fine golden brown4 ,souffl bread may be baked in a thick tin1 with rather more butter than enough to grease it1 but the oven must be very hot indeed1 and it should be covered till thoroughly puffed up1 then allowed to brown4 ,,tomato ,,cream ,,soup4--,put six ripe tomatoes on to stew2 when done1 boil one pint of milk in a double boiler1 mix two tea-spoonfuls 7large7 of flour with very little milk till smooth1 then stir it into the boiling milk2 cook ten minutes4 ,to the tomato put a salt-spoonful1 scant1 of soda1 stir well1 then rub through a strainer fine enough to keep back seeds2 add a dessert-spoonful of butter to the milk1 stirring well1 then the tomato1 and serve immediately4 ,,breast ,,of ,,lamb ,,roasted4--,take out the bones with a small1 sharp knife2 put them on to boil with a piece of carrot and a slice of onion1 a pint of water and a bay leaf2 boil for two hours till reduced to less than half4 ,roll the breast 7it may be seasoned with pepper1 salt and chopped parsley before rolling7 and skewer it1 then brush it over with egg and roll in cracker crumbs2 bake in a good oven an hour and a half1 basting often4 ,it should be very well browned1 but not burnt4 ,when done take it up1 put a dessert-spoonful of butter in the pan1 which set on the stove1 then add a scant one of flour2 let them brown together1 stirring the while2 strain to it the gravy from the bones1 stirring quickly to prevent lumps1 season to taste1 add a tea-spoonful of lemon juice or vinegar1 and pour round the meat4 ,,chicken ,,croquettes4--,half a box of boned chicken1 or half a chicken2 chop it fine1 flavor with a few mushrooms1 or a little oyster liquor1 or oysters chopped1 or a very little ham1 or simply a piece of onion as large as a hazel-nut1 scalded and chopped very fine1 and a tea-spoonful of finely chopped parsley4 ,in flavoring this 7and other dishes7 take advantage of what may be in the house suitable4 ,put a table-spoonful of butter in a small saucepan with a table-spoonful of flour1 stir till they bubble1 then put into a half-pint measure a gill of strong stock made from bones 7,molly had bruised up the bones from the shoulder of lamb and boiled them down7 and1 if you have it1 a gill of cream or milk 7unless you have oyster or mushroom liquor1 when half a gill of cream71 and fill up with either of them 7the liquid1 of whatever kind1 must be just half a pint to this quantity72 pour this on the butter and flour1 and stir till it forms a thick1 smooth sauce2 boil five minutes1 season highly1 and then mix the chicken with it2 stir together1 and pour it out on a plate1 and put it to get quite cold and firm4 ,if no stock is used1 an egg must be stirred into the sauce1 moving it a few seconds from the fire before adding it1 or it will curdle4 ,when it is cold and stiff1 put plenty of cracker meal on a board1 beat an egg with a table-spoonful of water1 cut the chicken mixture into strips1 roll it between the hands into shapes like wine corks1 no larger1 put each one into the egg1 then into the cracker meal1 taking care the egg has covered every part and the meal coats it thoroughly4 ,as each is done1 lay it on a plate of cracker meal4 ,they may be prepared an hour or two before they are needed4 ,to fry them1 the fat must be so hot that bread dropped into it will color well in thirty seconds2 arrange a few at a time in a frying basket1 set it in the hot fat2 two minutes will make them golden brown2 if left longer1 or made too large1 they will burst4 ,,rissoles4--,take a little fine paste1--any trimmings will do1--roll it as thin as paper1 cut it into squares three inches by four1 lay on each a strip as thick as your finger of the chicken mixture1 and roll up1 wetting the edges of the paste and pressing together1 so that there will be no oozing out2 egg and crumb the same as croquettes1 and fry four minutes4 ,,chicken ,,fritters4--,make some good batter thus3 a cup of flour sifted2 melt a table-spoonful of butter in a scant cup of warm water1 which pour by degrees to the flour1 making a batter thick enough to mask the back of a spoon dipped in it2 salt to taste2 add1 the last thing1 the white of an egg well beaten4 ,make the chicken mixture into balls the size of small walnuts1 flatten a little1 dip into the batter1 and drop from the spoon into very hot fat1 the same as croquettes4 ,,peach ,,pudding4--,a cup of flour1 one tea-spoonful of baking-powder sifted in it2 make into a very thick batter with three parts of a cup of milk1 beat two eggs very light with a quarter cup of sugar1 add a pinch of salt1 mix1 and then stir in as many cut-up peaches as you can2 butter a bowl thoroughly1 nearly fill with the mixture1 tie a cloth over it1 and plunge into fast boiling water2 boil one hour1 taking care that ebullition never ceases while the pudding is in the saucepan1 or it will be soggy4 ,serve with cream1 or soft custard1 or hard sauce4 ,,peach ,,fritters are made by the same recipe1 but dropped by the spoonful in boiling lard4 ,,fried ,,smelts4--,cleanse and dry them1 then dip them in milk1 then in flour2 shake off superfluous flour1 and then egg and crumb them the same as chops1 laying each fish when done on a bed of cracker meal4 ,make the lard as hot as for croquettes1 and drop them in five or six at a time4 ,if the lard is hot enough they will brown in two minutes4 ,,beef ,,la ,,mode4--,three pounds of the vein or any coarse part of beef that is solid meat1 and half a pound of fat pork4 ,pierce the meat in several places with a knife1 and into each hole thus made put a strip of pork2 lay the beef in an earthen pan1 with a bay leaf1 a sprig of thyme1 four sprigs of parsley1 two onions1 medium size1 with a clove stuck in each1 half a blade of mace1 half a carrot and turnip1 a wine-glass of cooking-sherry1 and a gallon of water1 with half a salt-spoonful of pepper4 ,the pan should not be much larger than the meat4 ,cover closely1 using a common flour and water paste round the edges to prevent the steam escaping1 and set in a good oven three hours4 ,the wine may be omitted1 and a wine-glass more water added1 with a table-spoonful of ,worcestershire sauce and half one of vinegar4 ,when done1 take up the meat carefully1 strain the gravy1 skim and season1 and pour it over the meat4 ,don't add the salt till the gravy is done1 as pork varies so much that you may get it too salt with very little added2 you must go by taste4 ,,cones ,,of ,,carrots ,,and ,,turnips4--,boil them separately in quarters1 using white turnips2 chop each fine in a chopping-bowl1 put a dessert-spoonful of butter with them1 season with white pepper and salt1 then press them into a cone shape--a wine-glass will answer--and stand them in alternate cones of the yellow carrot and white turnips round the beef la mode or corned beef4 ,,cheese ,,fritters4--,grate two ounces of cheese with two dessert-spoonfuls of bread crumbs1 a half tea-spoonful of dry mustard1 a dessert-spoonful of butter1 a speck of cayenne1 and the yolk of an egg2 pound with a potato-masher till smooth and well mixed1 then proceed as for chicken fritters4 ,,amber ,,pudding4--,two eggs1 their weight in sugar1 butter1 flour1 and the juice and grated peel of one lemon4 ,beat the yolks1 with the sugar1 lemon juice1 and butter softened1 till very light2 sift in the flour and grated peel1 butter a small bowl or mould1 pour the mixture in and boil two hours4 ,,bisque ,,of ,,clams4--,for one pint and a half of soup take a dozen large clams2 stew them fifteen minutes in their own liquor1 to which water is added to make three gills4 ,boil three gills of milk2 stir one dessert-spoonful of butter and one of flour in a small saucepan till they bubble2 then pour the boiling milk quickly on them1 stirring all the while2 stand it aside4 ,squeeze each clam with a lemon-squeezer1 and you will find little but an empty skin remains2 strain the clams and liquor to the thick white sauce already made1 pressing as much juice out as possible2 then stir well1 bring all to a boil1 and remove from the fire while you beat the yolk of an egg with two table-spoonfuls of the soup2 stir it to the rest and season to taste4 ,take care the soup is boiling hot1 yet does not boil after the egg is added1 or it will curdle4 ,,scalloped ,,clams4--,take a small cup of the bisque of clams1 before the egg is added1 and save it for the scallop4 ,scald ten or a dozen clams1 cut out the hard part1 chop the rest fine4 ,butter tin scallop shells or little saucers thickly1 strew them with bread crumbs1 put a layer of clams with pepper1 a layer of crumbs1 and enough of the soup to moisten them2 then more clams1 more pepper1 and crumbs over the top1 and then a thin covering of the soup1 and bake a rich brown4 ,serve a cut lemon with them4 ,be careful not to get too much soup on them1--they should be moist1 not wet1 and be served very hot4 ,add a little salt if the clams are not salt enough1 but it is seldom necessary4 ,,cauliflower ,,omelet4--,two eggs1 a half cup of cold cauliflower with the sauce2 mash the cauliflower and sauce1 beat the yolks of eggs with it1 then beat the whites till they will not slip from the dish1 and stir them gently in2 add pepper and salt1 and fry as any other omelet4 ,as ,molly had given minute directions to ,marta for frying omelet already1 she did not repeat them in her recipes4 ,when ,molly had made the brown hash for breakfast1 she had laid aside some of the nicest slices of the cold la mode beef and the gravy for ,,beef ,,au ,,gratin4--,put a layer of bread crumbs in a small dish1 then a layer of fat pork cut thin as a wafer1 then a layer of beef1 on which strew a very little chopped onion and parsley1 pepper and salt2 then another layer of the shaved pork1 more beef1 and cover the top with bread crumbs2 over all pour gravy enough to moisten it well1 and bake slowly one hour4 ,,custard ,,pie4--,line the dish with light paste 7,molly used what was left after making the lemon pie1--puff paste will keep a week in the ice-box71 beat one egg1 mix with a small cup of milk and one table-spoonful of sugar1 pour it into the pie1 grate nutmeg over1 and bake in an oven that is very hot on the bottom4 ,,clear ,,soup4--,three pounds of soup-meat1 or a soup-bone weighing that2 gash the meat well and put to it three quarts of cold water and three tea-spoonfuls of salt1 half one of pepper1 one small carrot1 one turnip1 one large onion--each must weigh three ounces after peeling2 stick one clove in the onion1 cut the vegetables1 and when the meat has slowly boiled two hours1 add the vegetables and cook three hours more4 ,by slow boiling is meant just an occasional bubble in the centre of the pot4 ,skim just as the meat comes to the boil1 then throw in half a cup of cold water2 take off the scum that will now rise rapidly1 adding a little cold water again when it begins to boil4 ,skim again after the vegetables are in1 and when done1 strain4 ,when cold1 take off the fat2 don't shake the soup1 but pour through a clean cloth1 all but the sediment1 which keep to make gravy4 ,it must never boil fast1 or it will be cloudy and taste poor4 ,there will be two quarts and a pint of fine1 clear soup1 if the boiling has been so slow as to waste very little4 ,,chicken ,,pie4--,put the neck1 gizzard1 and feet1 scalded1 of a chicken in nearly a pint of water with a small spoonful of salt and a slice of onion and a piece of carrot as big as your thumb4 ,let them stew slowly till there is not more than a gill of liquid1 which strain and put aside2 when cold it will be hard jelly4 ,lay in the bottom of a deep oval dish that holds rather more than three quarts1 about half a pound of veal cutlet 7or beefsteak if you prefer7 finely chopped across1 yet not made into sausage-meat2 sprinkle on it a scant salt-spoonful of salt and a little pepper1 shave nice sweet salt pork and put a thin layer of that2 then put in the chicken1 neatly divided into small joints1 sprinkling each with a little salt and pepper1 and always pile toward the centre2 when full add forcemeat balls made thus3 ,chop very finely a heaped tea-spoonful of parsley1 rub a scant salt-spoonful of thyme leaves to fine powder 7this is easily done if they are put to stand in a hot place a few minutes before rubbing1 taking care they do not burn71 add to them a tea-cup of fine bread crumbs and just one grate of nutmeg1 the nutmeg drawn sharply once up and down the grater2 chop into this a good tea-spoonful of butter1 and wet all with the yolk of an egg2 now add a little salt and pepper1 tasting to see when there is enough2 make into little round balls and drop into the pie wherever there is a chink1 and pour over all half a cup of water4 ,now roll out some rough puff paste 7made as for lemon pie71 cut strips half an inch thick and two broad1 wet the edges of the dish and lay this round lightly4 ,if the chicken is packed in the shape of a dome it will slope from the sides1 and the paste can be pressed round the inside edge to make it adhere to the dish2 wet it slightly1 then roll the paste for a cover half an inch thick2 lay it on1 press1 with your forefinger laid flat to form a groove between the chicken and the dish1 so that the inner edge of the under paste adheres to the upper one2 don't press the outer edge at all2 trim round with a sharp knife1 make a good-sized hole in the centre and ornament with twisted paste1 or as you choose2 brush all over with white of egg 7not the edges1 or they will not rise7 and bake an hour and a quarter in a good steady oven4 ,before it is cold1 pour the gravy made from giblets through the hole in the top1 using a funnel for the purpose4 ,this pie is excellent cold1 but if made the day before using1 when made hot it will take quite half an hour to heat through4 ,lay a paper over to protect the crust4 ,,chapter ,,xi4 ,,what ,,to ,,do ,,with ,a ,,soup-,,bone4 8,i ,,don',t think there is any more painful fact connected with a small income than one's inability to do anything for the distress one hears of10 said ,harry as he chipped an egg at breakfast on ,sunday morning4 8,i feel that too1 very keenly2 but are you thinking of any special instance80 8,yes1 a poor fellow was killed a few weeks ago on the track here1 and he left a delicate wife and three little children4 ,they were taking up a collection in the cars for her yesterday4 ,i contributed my mite1 of course2 but what are a few dollars in a case like that8 ,they say he had been out of work for weeks before he got the employment that led to his death1 and that if some more permanent help does not reach them1 they will be near starvation this winter40 8,oh1 surely not1 certainly not1 if people only know of the distress2 each one will do a little1 and so very little will keep hunger from them10 said ,molly confidently4 8,well1 ,i hope so1 but unfortunately times are very hard1 and these people are strangers1 while all ,greenfield charity is needed for the well-known poor40 8,well1 ,i believe in each one doing the duty that lies before him without waiting to see if others do theirs4 ,we are strangers here1 too2 so perhaps we have the best right to help those like ourselves40 8,but1 my dear ,molly10 expostulated ,harry1 8we can but just meet our own expenses40 8,i know1 but if there is any real need we must do our part2 not as ,i should like to do it1 for to a needy family ,i would like to give beefsteak and comforts as well as necessities1 but that we can't do4 ,what we can we will4 ,can we spare a dollar a month1 do you think1 from our twenty dollars margin80 8,why1 of course1 if you say so40 8,i do1 if necessary4 ,i will see the woman and judge if the need is very pressing1 and then1 perhaps1 some of our neighbors will do something40 8,you're a brick1 ,molly1 my dear1 but what you may be thinking of ,i don't know40 8,if the necessity is great ,i can do something2 if it is not1 the woman may despise what ,i can do40 ,no more was said1 but next morning1 on her way back from the depot1 after seeing ,harry off1 she went to a row of tiny tenements1 built on the street through which the railroad passed1 evidently the homes of the very poor1 and in one of which she was told ,mrs4 ,gibbs was to be found4 ,in the very poorest of the very poor little group1 she found the widow and her fatherless children1 the oldest only five1 the youngest not six weeks old4 ,the mother looked so frail and white that ,molly's heart ached to think that what she could do was hardly the sort of help this poor soul needed4 ,surely beef tea1 and milk and eggs1 and every nourishing thing was required to build up that fragile frame4 ,and all she would be sure of giving was bread and occasionally1 perhaps1 a savory meal4 ,how she wished she knew more people whom she might influence for the right kind of help6 ,she talked to ,mrs4 ,gibbs1 and learned that her poor husband had been in work only a fortnight1 after being months idle from sickness1 when the accident happened1 and that the baby was only three days old when its father died4 8,at first every one was good2 they came and helped me and did a great deal2 but there are so many needing help4 ,i could not expect it all to be given to me1 and ,i did think ,i might get a little sewing when ,i was out of bed1 but ,i have no machine1 and so ,i can only earn a few cents a week4 ,what ,i should have done ,i don't know1 if a kind gentleman hadn't made a collection in his car for me1 and brought me on ,saturday #ab1 which is owing for two months' rent40 8,and you will have it all to pay away80 cried ,molly4 8,yes1 ma'am1 ,i must1 but oh1 ,i'm so thankful to have it4 ,the dread of losing the roof over us is worse than hunger or anything40 8,but surely you have not needed food80 ,the tears came to the woman's eyes4 8,i'm never hungry1 but the children are1 and yet ,i think if ,i could get good food for a week or two1 ,i should get strong and could do work40 8,that food she must have10 thought ,molly4 8,at all events1 for a few days she shall have half a pound of steak or a chop4 ,i believe her4 ,that delicate look is semi-starvation40 ,molly bought at the butcher's that morning one pound of the tender side of the round steak4 ,it cost sixteen cents1 and she intended ,mrs4 ,gibbs to have one third for three days4 8,then when she has one nourishing solid meal a day she can make up on other things1 and the dollar we have squeezed out for her must be made to go as far as possible40 ,when ,molly had made her clear soup on ,saturday she had looked regretfully at the couple of pounds of meat and vegetables that were strained from it1 wishing she knew to whom to give it1 as her own family was not large enough to need it1 and hoping some one might ask for food at the door4 ,she had kept it1 also about a cup of the soup that was thick at the bottom 7the richest part1 although for appearance' sake it must not be used with clear soup74 ,she had a use for it now3 it would make a savory hash1 not nourishing enough for an invalid like ,mrs4 ,gibbs to depend on1 but good for her children and herself1 in addition to the steak4 ,marta was busy washing2 so1 soon after eleven1 ,molly chopped the meat and vegetables quite fine1 added about a third the quantity of cold mashed potato to it1 a tea-spoonful of ,worcestershire sauce1 and a table-spoonful of flour4 ,this she moistened with a half cup of the soup and seasoned it with pepper and salt4 ,then she greased a deep yellow pie-plate1 put the hash in it and set it in the oven4 ,having some kind of hot bread every morning1 ,molly used but very little bread4 ,she had made a loaf on ,saturday which was more than half left4 ,she must give that1 and make a few quick rolls for their own dinner4 ,while the hash was getting brown she put a pint of flour to dry and warm1 and the third of a cake of compressed yeast to dissolve in a cup of warm milk1 into which1 when well mixed1 she stirred a table-spoonful of butter till it got soft1 and then the beaten yolk of an egg1 two tea-spoonfuls of sugar and one half of salt4 ,she made a hole in the flour1 poured in the milk1 etc41 and stirred them together1 adding a little more warm milk till it was a thick paste1 too stiff for batter1 yet not stiff enough for dough1--just as stiff as it would be stirred with a spoon4 ,she beat it for five minutes1 and then set it1 covered with a cloth1 in a warm place4 ,the hash was now quite brown2 and1 as ,molly had no one to send to-day1 she put on her bonnet and took it and the bread and piece of steak to ,mrs4 ,gibbs1 begging her to cook and eat the latter for herself4 8,i will for baby's sake4 ,thank you6 ,oh1 thank you60 ,at two o'clock the rolls ,molly had set had risen to the top of the bowl1 which had been half full4 ,she beat them down with a spoon thoroughly1 covered them again and put them to rise1 and in an hour they were again light4 ,the dough was beaten down1 a dozen gem-pans were greased1 and a scant table-spoonful of the paste put into each2 the paste was so thick and ropy that it was difficult to take up with a spoon1 and a floured knife helped the performance4 ,there was a small cupful left1 and to this ,molly put a tea-spoonful more sugar1 and put it into a small round tin pan1 that had once evidently been a dipper2 this was for breakfast4 ,they were all now put to rise1 and in half an hour they looked like little balloons rising out of the pans4 ,they were brushed lightly over with warm milk and put in the oven2 the rolls took fifteen minutes1 the breakfast-cake twenty-five1 to bake4 ,the chicken pie ,molly had made for ,sunday had only been half eaten1 as there had been three quarters of a pound of veal in it as well as the chicken1--the drumsticks of which1 by the way1 she had reserved for ,monday morning's breakfast1 prepared in the following way3 ,the sinews were taken out1 when the feet were cut off1 in this way3 the yellow skin only was cut1 the sinews were drawn out1 the bones removed and their places filled with a forcemeat made of veal chopped very fine1 with an equal proportion of salt pork4 ,molly had bought enough veal on ,saturday for dinner and the pie1 and she took a very small piece of that cooked in the latter1 for her forcemeat1 of which there was needed only two scant table-spoonfuls altogether1 and just enough of the jelly to moisten it4 ,she seasoned the forcemeat rather highly1 then filled the place of the removed bones with it1 taking care not to pack it too tight1 sewed up the opening 7having left a good piece of the skin of the thigh on the legs when removing them71 wrapped each in a very thin slice of pork1 tied them round1 floured them1 and baked them in a sharp oven twenty-five minutes1 and they were brown and crisp when taken up4 ,to make the pie presentable for dinner at small expense she had ordered a dozen large oysters2 the oyster liquor was strained1 a table-spoonful of butter and half one of flour put in a saucepan1 stirred till they bubbled1 then the cold pie1 all but the pastry1 added to it1 with part of the oyster liquor and the oysters4 ,the pastry was cut into neat pieces1 and put into the oven to get hot1 while ,molly chopped a table-spoonful of parsley very fine4 ,when the fricassee came to the boiling-point1 it was carefully stirred round and the parsley sprinkled in1 and then the oysters were left five minutes to plump4 ,while doing this she directed ,marta to prepare a fondue1 telling her to put a table-spoonful of butter and one of flour in a small saucepan1 stir them till they bubbled1 and then to add a gill of milk to them4 8,that is really thick white sauce1 you see1 ,marta2 you will soon know of how many things a good white sauce is the foundation4 ,stir to prevent burning4 ,now add to it the two ounces of cheese ,i told you to grate1 and a level salt-spoonful of salt1 and as much pepper as will go on the end of the salt-spoon4 ,now you can take it off the fire1 and turn it into a bowl2 beat the yolks of two eggs light1 and stir them to it4 ,while you dish and dress the cabbage1 and take up the potatoes and fricassee1 ,i will beat the whites of three eggs solid40 ,molly wanted to see if ,marta remembered how the cabbage was dressed the last time1 and left her to it4 ,when the vegetables were ready the fricassee was taken up1 the chicken and veal laid in the centre of the dish1 the oysters round it1 and the strips of pastry at the four corners4 ,now the whites of eggs were stirred into the fondue gently2 it was poured into a small buttered dish1 which it only half filled1 and was put to bake while the first part of the dinner was eaten4 8,this will be done as soon as it is golden brown1 and you must bring it to table at once1 as it will fall if left standing40 ,molly meant to have dinners that were as little trouble as possible on ,monday1 feeling that as it was washing day ,marta should have less to do2 therefore the bill of fare was only ,chicken and ,oyster ,fricassee4 ,cabbage4 ,potatoes4 ,fondue4 ,peaches and ,cream4 ,she had also bought again a forequarter of lamb1 so that she might see how far ,marta had profited by her instructions4 ,she would vary the cooking somewhat1 but the cutting and arrangement of the joint would be the same4 ,she noted in her account-book that evening3 ,lamb1 #a4aj ,cream1 4#aj ,oysters1 4#ae ,butter1 #c lbs41 4#ge ,eggs1 #b dozen1 4#ej ,peaches1 #d quarts1 4#bj ------ ,total1 #b4hj ,she had learnt that the last week she had ordered too little butter and needed three pounds instead of two4 ,,chapter ,,xii4 ,,molly ,,and ,,mrs4 ,,lennox ,,on ,,the ,,ruffle ,,question--,,fricassee ,,of ,,mutton--,,cabbage ,,again4 ,,marta1 unpromising as her appearance was1 had shown considerable aptitude for cooking1 but about the house generally she was rather hopeless4 ,she had succeeded already in breaking two of the pretty ornaments ,molly had on her bureau1 and therefore the latter had decided to trust her to touch nothing that required careful handling4 ,she was hopelessly mixed1 too1 about laying the table4 ,the breakfast was laid as for dinner1 and vice versa1 and the result was that ,molly did not depend on her to do either1 it being easier to do them herself4 ,when she had kept house a few years longer she learnt that to do things herself was1 in spite of the proverb1 the way not to get them done well by any one else4 ,but the trouble was so slight she did not think it worth while to struggle against it4 ,she meant to have exactly the same dinner as last ,tuesday1 only she had shoulder of lamb roasted instead of breast4 ,she stood by while ,marta cut the shoulder out1 and then read over the recipe for tomato soup1 and lemon pie1 pastry for which was left from the chicken pie made on ,saturday1 and then left her to cook the dinner alone1 while she went to ,mrs4 ,lennox according to her promise4 ,she found that lady busy ironing4 ,she looked white and exhausted1 and yet there was a large pile of little clothes all trimmed by the mother's industrious fingers1 and1 alas1 trimmed so much4 ,yet who could not understand a mother's desire to see her children dressed prettily1 when it cost only a few hours more time1 a little more fatigue to make them so8 and how few are able to blend beauty and strict simplicity1 although when it is blended the result is more charming than any dictate of fashion8 8,let me help you iron for an hour4 ,we need not begin cooking just yet1 if you saved the mutton broth1 as there is no gravy to make40 8,yes1 ,i saved it1 but you mustn't think of ironing1--please don't40 8,i'd like it4 ,i am not expert1 but every little helps1 and your instruction will do me good4 ,let me go on with that ruffle1 while you get something ,i can't do4 ,my ,marta is ironing to-day1 but by the look of things ,i'm afraid ,i shall have to learn1 myself1 in order to teach her1 if she proves teachable40 8,ironing ,i have learned to do pretty well from necessity4 ,i only wish ,i had been brought up to do everything1 it would all have come so much easier to me40 8,but it seems to me you can do so many things well10 said ,molly4 8,you sew so beautifully1 and this ironing would shame most people who have been brought up to do it40 8,yes1 ,i can do anything ,i make up my mind to do2 so can most people1 ,i think40 8,yes1 and that is why if an educated woman is forced into unaccustomed fields of work she does it better than those who are professedly working-women1--better in every case where sinew is not the chief desideratum40 8,only10 rejoined ,mrs4 ,lennox1 8she works with brains and hands too1 and that is why the work tires her so much more than those who work mechanically40 8,i suppose so4 ,i am a strong young woman and have never known a day's sickness1 yet ,i am tired to death after a couple of hours in the kitchen1 while ,marta1 who has been doing the hard work and has been on her feet hours longer1 is fresh1 and has to go on working while ,i can rest4 ,yet that thought makes me very tolerant of a servant's shortcomings1 seeing my own limitations40 ,molly was busy ironing the ruffle of a child's petticoat as she spoke1 and ,mrs4 ,lennox said1 partly in explanation perhaps3 8,i dare say you think ,i'm foolish to trim my children's clothes and make myself so much work2 but if you use cheap materials they look really quite mean without it4 ,mr4 ,lennox constantly quotes the beauty of simplicity1 and points to the pictures of ,english children1 as if ,i couldn't see the beauty as well as he4 ,but simplicity is costly or dowdy4 ,a shilling calico or crossbar made #8,kate ,greenaway' fashion would look a poverty-stricken effort1 while in linen or fine nainsook or ,india muslin they are charming4 ,flimsy materials won't hang well unless they are trimmed2 at the same time ,i do think ,i am wearing myself out for the sake of appearance1 and often resolve that ,i will never make or iron another ruffle40 ,molly had no experience as a mother of a family to offer poor strenuous ,mrs4 ,lennox1 whom she found a much brighter and more sensible woman than she had at first supposed4 ,yet she felt that the ruffle question was a very serious one4 8,i hardly dare say anything about the matter1 because ,i have so little experience1 but ,i do feel that you are not strong enough to do such ironing as this2 and yet1 as you say1 poor material plainly made looks mean4 ,how would it be to give up wash goods for every-day use and wear dark blue flannel for a while8 ,even wealthy people do that at the seaside1 and one flannel frock will cost no more than the four calico ones that take its place40 8,i have thought of it1 and ,i do believe ,i will make an effort another summer2 but when you've so many children the frocks come down from one to another1 and the only one ,i have ever to get new for is the eldest1 but next year ,i'll get her a flannel frock and see how it works2 but though light flannel is really cool1 she will fancy she's hot if she sees her sisters in cotton40 8,now1 if you'll tell me where your cold meat is1 ,i will show you how the cold mutton may be made a very nice dish40 ,the meat and broth were soon before her1 and by her direction ,mrs4 ,lennox peeled and sliced two large onions and put them on to boil4 8,what vegetables did you intend having80 8,i've been so busy ironing that ,i did not think of anything but potatoes1 though ,mr4 ,lennox does like a second one40 8,i see you have cabbage in the garden1 and corn40 8,yes1 but the corn is too old1 and the cabbage there is no time for2 besides1 we have it so seldom1 because ,i have to cook it in the morning so that the terrible smell may be out of the house before ,mr4 ,lennox comes home1 he is so fastidious2 though1 ,i must say1 the smell of cabbage is something any one not fastidious might object to40 8,how long do you boil it80 8,oh1 two hours1 sometimes more40 8,do you mind my boiling it to-night80 ,mrs4 ,lennox stared4 ,she had some confidence in ,molly1 yet cabbage for dinner--and it was now after five--was something absurd4 8,but it won't be done40 8,oh yes1 ,i see the kettle is full and boils4 ,i am quite sure you won't believe me unless ,i show you2 but ,i do assure you there is no unpleasant odor about1 cabbage boiled as the ,english boil it1 and in ,europe it is considered the most wholesome of vegetables40 ,mrs4 ,lennox listened politely4 8,i will get a cabbage1 of course40 ,she left the kitchen for the purpose1 and ,molly smiled4 ,she knew ,mrs4 ,lennox was thinking what others less polite had said to her1 8but we like our cabbage very well done10 as if ,molly must prefer it half raw4 ,molly had cut from the bones of roast and boiled mutton quite a large dish of meat1 and the onions being tender she poured off the water from them1 put to them a table-spoonful of butter and one of flour1 with salt and pepper4 ,as she was stirring them about1 ,mrs4 ,lennox brought in the cabbage1 and cutting away leaves and part of core as ,molly directed1 laid it in water1 and half filled a good-sized pot with boiling water and set it on the range4 8,for your six-o'clock dinner it must be well drained and go into that water at half past five40 8,i obey unquestioningly1 but ,i confess to strong doubts as to whether we mean the same thing by boiled cabbage0--laughing4 8,i know we don't10 said ,molly maliciously4 8,will you look at this8 ,i am going to pour in a half pint of the broth1 which ,i find you did flavor with vegetables40 8,yes1 ,i'm not so ungrateful as to neglect your instructions1 after the success of our ,saturday night's dinner40 7,it should be mentioned that on ,sunday ,mrs4 ,lennox had come to tell ,molly how good it was1 and how much enjoyed47 8,there was some left1 very little1 and a little kidney from yesterday's breakfast2 the children did not take any of that4 ,this morning ,i warmed both together with a very little of that broth1 and they made another good breakfast1 and ,i felt that ,i had achieved something40 8,that was a splendid idea2 so few people think what two or three odds and ends put together will do1 though each may be so little as to be almost worthless alone4 ,real economical management lies in this dovetailing one thing with another4 ,this is what ,english and ,americans know so little1 and the ,french so well40 8,i see that sauce is now like onion sauce1 but less white40 8,it is onion sauce1 made with broth instead of milk4 ,now we will lay the meat in and leave it to steep in this sauce at the back of the range1 where it will keep at boiling-point but not boil4 ,the last thing1 add a tea-spoonful of vinegar or a few capers40 ,now the cabbage4 8,yes1 ,i'm waiting for that miracle10 said ,mrs4 ,lennox1 coming with it in the colander1 after shaking the water well out4 8,i shall lay the blame on your shoulders if ,mr4 ,lennox's olfactories are offended2 he will forgive you anything1 since through you we have lived better and spent a dollar less in three days4 ,there is nothing truer than that the way to a man's heart is through his stomach40 8,then we must take that path10 said ,molly merrily4 8,the cabbage needs a table-spoonful of salt added to the water and a scant half tea-spoonful of soda40 8,i shall wait and see the success of the cabbage10 added ,molly1 laughing1 when she had seen it boiling furiously1 8although the meat is done1 so ,i may iron another piece or two40 ,both took up their irons1 and after a few minutes ,mrs4 ,lennox exclaimed3-- 8,it is positively true60 8,what is80 8,that cabbage has no disagreeable smell40 8,no1 but it would have if you left it on the stove to cook slowly for an hour or two4 ,it is the long slow cooking in little water that ruins it and all green vegetables40 ,mrs4 ,lennox now prepared to lay the cloth1 and when she returned to the kitchen ,molly had taken up the cabbage and pressed it4 ,it was bright pale green1 streaked1 where the heart was1 with creamy white4 8,is that the cabbage8 and is it done80 8,try for yourself4 ,you see it is far more tender than when slowly boiled1 and is marrowy as spinach40 8,so it is2 but how did you find it out80 8,i didn't4 ,i was told by an ,english lady4 ,i had noticed that all ,english cooking-books gave twenty minutes to half an hour to boil cabbage1 while ours always say two hours4 ,and ,i noticed1 too1 it was never alluded to as a coarse1 rank vegetable1 and ,i asked an explanation from her1 and she also told me she dared not eat cabbage here1 for fear of indigestion2 but ,i never yet found any one who believed me when ,i told them cabbage should only be boiled twenty-five minutes1 nor can ,i induce them to try it4 ,they all think that ,i prefer half-raw cabbage4 ,now ,i leave you to dress it as you like1 for ,i must run home40 8,i shall just put pepper1 salt1 and butter on it1 it looks so pretty1--and to think there is only a pleasant odor60 ,when ,molly reached home she found ,marta looking very scared4 8,what is wrong80 asked ,molly1 sure that some disaster had occurred4 ,marta silently pointed to the soup1 which looked like pink curds and whey2 then1 turning rather sulkily to the stewed tomatoes1 she evidently expected to be scolded4 ,molly said nothing for the moment1 but opened the oven and found the shoulder of lamb beautifully brown1 and other things doing well2 she was heartily glad there was something to praise4 8,you've made a mistake with the soup1 ,marta2 but everything else looks very nice4 ,that meat is done as well as ,i could do it4 ,now1 in the first place1 you were in too great a hurry4 ,the milk and tomato were only to go together the last thing1 but that hasn't caused the milk to curdle4 ,you cannot have read your recipe over as you made it1 and have forgotten the soda80 8,no1 ,i put the soda in40 ,molly felt she could not be speaking the truth1 but when she tasted the soup1 found she was4 8,well1 ,i don't understand this4 ,tell me exactly how you did it40 ,marta rehearsed her movements and then it turned out she had put the soda in last1 after the tomato1 and of course it had curdled before that4 ,she explained this1 told her to strain the soup1 and then went to prepare the table quickly1 for ,harry would be home in a minute4 ,on the whole1 although the soup was a failure1 ,molly was satisfied with ,marta's first unaided efforts4 ,the lemon pie1 in spite of her own admonition to handle the paste very little1 she had pressed with her thumb round the edge1 to make it smooth1 no doubt4 ,the consequence was1 the paste was nice and short1 but bore no resemblance to puff paste1 either in appearance or in eating1 but ,molly had not expected anything better1 and reserved comments until the next time1 when she would again show her how to use pastry4 ,,chapter ,,xiii4 ,,preparing ,,to ,,save ,,work--,,brown ,,thickening--,,white ,,thickening--,,caramel4 ,,molly had resolved to take the first opportunity to prepare two or three articles for her storeroom which would simplify work for ,marta1 and indeed she herself had felt the lack already of these very articles4 ,brown thickening saves a great deal of standing over the fire and stirring of butter and flour together1 when it is ready1 and if thickening of soup or stew is intrusted to inexperienced hands1 it often results in something very different from what it should be1 while with ready-prepared thickening 7roux1 the ,french call it7 a blunder is less possible4 ,the ironing being out of the way then on ,wednesday1 she resolved to make that and several other things1 or rather to superintend while ,marta carried out her orders4 8,marta1 put half a pound of butter in a small saucepan or bowl to melt1 and while it is doing so1 weigh and sift half a pound of flour4 ,skim the butter2 now pour it off carefully from the milk that has settled at the bottom into another small thick saucepan1 and stir it into the flour4 ,keep on stirring till it is bright brown4 ,watch carefully that it doesn't burn2 that is almost dark enough4 ,in saying #8bright brown' ,i mean a rich1 pale golden brown1 not dark like coffee4 ,now put it into this little marmalade jar1 and when it is cold lay a piece of paper on the top and put it away for use4 ,it will keep for months1 and when ,i tell you to thicken any brown gravy1 use this for the purpose instead of fresh butter and flour4 ,the flavor is richer than any hastily made thickening4 8,now we will make some white thickening4 ,wash out the saucepan1 melt the butter1 half a pound1 just in the same way4 ,now stir in it half a pound of flour2 keep on stirring as long as you can1 before it begins to change color4 ,it must not be at all brown1 yet the flour must be well cooked4 ,therefore stir it in a cooler spot than the other4 ,when the flour no longer smells raw1 put it into a small bowl4 ,cover as you did the other and put it away4 ,this is for white thickening1 for fricassee or to dress vegetables1 etc4 8,now wash the saucepan again1 and we will make some caramel for coloring4 ,put in it a cup of sugar and a quarter cup of water4 ,let them boil till the syrup begins to change color1 then watch it carefully4 ,tilt the saucepan from all sides so that it may get equally brown4 ,the moment it is all nearly black1 but before it chars in the least1 put to it a cup of boiling water2 take care of yourself1 for it sputters a good deal4 ,now let it boil till it is all dissolved and like very dark syrup4 ,a tea-spoonful of this1 or less1 will give a fine color to gravy or soup if not dark enough in itself4 ,it will also color icing for cake or custard1 and in fact is always very useful40 ,,chapter ,,xiv4 ,,marketing--,,apple ,,pudding--,,liver ,,and ,,bacon--,,braised ,,beef--,,boiling ,,puddings4 ,,when ,molly reached her butcher's next morning1 ,wednesday1 she was surprised to find ,mrs4 ,lennox there1 and by the way she hastened to the door to greet her it was evident she was waiting for her4 8,i knew you would come here1 and ,i am going to enlist under your banner1 so you must tell me what to buy and how to cook it40 8,oh dear me60 cried ,molly in consternation4 8,do you mind8 ,i beg your pardon1 ,i ought0-- 8,oh1 it is not that1 but it's such a responsibility4 ,suppose ,i advise something you don't like80 8,if you did it wouldn't be very dreadful1 but ,i don't believe you will4 ,i only know we've enjoyed every meal since ,saturday1 and ,i'm nearly a dollar in pocket40 8,if that is really so ,i shall have something to suggest in colder weather4 ,you see ,i know nothing of your tastes40 8,i believe we like a good many things we don't have1 but anything outside of steak and chops will be a welcome change40 8,what do you say to liver and bacon1 and1 as it is so inexpensive1 have a nice apple pie or pudding with it4 ,do you like liver80 8,yes1 but ,mr4 ,lennox protests ,i do not cook it right40 8,suppose we take one--a lamb's liver0-- 8,lamb's8 ,i always get calf's40 8,i think you will find this quite as nice and less expensive1--and ,i believe ,i will take one myself4 ,harry used to anathematize the liver at breakfast in the boarding-house so vigorously1 for being cooked in thick slices like steak and whitey-brown in color1 that ,i think he will enjoy it now40 8,i am afraid that is the way mine generally is4 ,now what shall ,i get for to-morrow80 8,if you had not had mutton so lately1 ,i would suggest ,irish stew2 but what do you say to a pot-roast of beef1--or1 to be finer1 we will call it #8braised beef'80 8,my dear1 we have nothing but mutton and beef1 so an ,irish stew will be very good2 and ,i certainly want to know how to make it well40 8,still1 ,i advise the small pot-roast to-morrow and an ,irish stew later40 8,very well1 either will be good4 ,now what meat shall ,i get for it80 8,three pounds of thick flank--of beef40 ,the butcher handed out a thin piece nearly all fat4 8,no1 no1 that is not the part2 have you not the flank with a broad piece of lean running through it80 asked ,molly4 ,the butcher now produced a piece of meat about four inches thick1 three of which were lean4 8,that is it40 ,it was ten cents a pound4 ,by ,molly's direction ,mrs4 ,lennox got also half a pound of fat bacon1 and her expenditure was3-- ,lamb's liver 4#aj ,bacon 4#jg ,beef 4#cj ---- 4#dg 8,now we have meat for two days1 for about what ,i have always paid for one40 8,and you'll have something for breakfast1 you'll find40 8,the great thing will be the variation of our old routine1 and the money-saving2 but can't you just tell me how they should be cooked1 instead of coming yourself80 8,yes1 ,i will write out the recipes and send ,marta with them40 8,and the apple pudding40 8,ah1 yes1 you have suet in the house8 ,well1 make a crust exactly as you did for the pot-pie2 roll it out half an inch thick4 ,grease a bowl well and lay the paste in it1 letting what is to spare hang over the sides2 fill it with pared and cored apples cut small1 and put over them two table-spoonfuls of sugar and a little water4 ,wet the border of the paste and gather up the overhanging sides1 pinching them all together1 so that there is no chance for juice to escape4 ,then dip the centre of a cloth in boiling water1 flour it and put it over the pudding1 tie it firmly with string just under the flare of the bowl1 so that it will not slip up2 bring the four corners of the cloth up over the top of the pudding and tie them4 8,before you begin to make the pudding1 set a pot1 that is large enough to boil it in1 on the stove1 half full of water2 when it is fast boiling1 put the pudding in and let it boil up quickly again1 and boil for an hour and a half without stopping40 8,but ,i suppose the water must not cover over the top of it40 8,oh1 indeed1 yes2 so long as the water boils there is no danger of its getting into the pudding4 ,as soon as it stops it begins to soak2 that is why so many boiled puddings are heavy and soggy40 8,well1 ,i never knew that4 ,i knew they were often heavy1 but not why4 ,i rather supposed it was because they were boiled in too much water1 and so it got into them40 ,they had talked along the quiet village streets1 until ,molly's door was reached1 and half an hour afterwards ,marta ran across the road with the two following recipes3-- ,,pot-,,roast ,,or ,,braised ,,beef4--,remove the skin and some of the fat from the flank of beef 7put both in the oven with half a pint of water to 8try out071 sprinkle the beef with two level tea-spoonfuls of salt and half a salt-spoonful of pepper1 a table-spoonful of finely-chopped parsley1 if you have it1 and a scant tea-spoonful of thyme1 also1 if you have it4 ,roll up the beef tightly with these flavorings inside1 flour the meat and put in a thick saucepan or pot with a wine-glass of vinegar and two cloves4 ,cover very closely1 and if the lid of the saucepan does not fit well put a clean cloth over it4 ,let it so remain till nearly browned1 turning it about occasionally4 ,have ready a carrot and half an onion sliced1 and when the meat has been slowly cooking nearly two hours1 put them to it with half a pint of boiling water and a dessert-spoonful of ,worcestershire or any nice table sauce1 if you have it1 and simmer very slowly two hours longer2 then take up the meat1 remove the strings1 carefully skim all fat from the gravy which pour over it4 ,in summer put a pint of young peas into the gravy2 fried potatoes are very good with this dish4 ,n4 ,b4 ,you will observe ,i have said with regard to some of the flavorings 8if you have it40 ,i mean by that they are not necessary1 but a great improvement2 and1 as they cost very little1 if you want plain dishes made savory it is economical to have them always in the house4 ,,liver ,,and ,,bacon4--,wash the liver1 dry it1 cut it with a sharp knife into slices the third of an inch thick4 ,dip each slice in flour4 ,cut some bacon in thin slices1 remove the rind and fry it crisp but don't burn it2 then lay in the liver1 only enough to cover the bottom of the pan2 when nicely brown turn each slice2 brown the other side and take it up on a hot dish with the bacon around it4 ,now if the fat is not burned 7and to prevent that1 it should be fried where the fire is good but not too fierce7 stir into it a scant dessert-spoonful of flour1 mashing all the brown bits and lumps with the back of a spoon2 when it is all a fine brown1 have a cup of boiling water ready1 and pour it quickly into the pan4 ,stir till smooth4 ,let it boil down till thick as good cream1 season with pepper and salt and a tea-spoonful of vinegar or ,worcestershire sauce1 and pour it over the liver4 ,if by chance the fat was burned pour it out of the pan1 for it would make a bitter1 black gravy1 and spoil the whole4 ,put into the pan a dessert-spoonful of butter and one of flour1 let them get quite brown stirring the while1 when proceed with water as before4 ,if you have ready-browned flour in the house it saves standing over the fire waiting for it to brown in the fat or butter1 and as you may like to prepare some ,i send directions4 ,of course whitey-brown gravy is very disagreeable4 ,,brown ,,flour1 for thickening gravy quickly4 ,sift half a pound of flour into a dripping-pan and set it in a hot oven4 ,look at it occasionally and stir it well1 taking care it does not burn2 when it is the color of coffee that is half milk1 or pale caf au lait color1 take it out and put it in a tin for use4 ,you will require a third more of this to thicken than of raw flour4 ,,chapter ,,xv4 ,,rolls--,,baked ,,liver--,,croquettes--,,what ,,was ,,the ,,matter ,,with ,,them--,,hotch-,,potch4 ,,marta had twice made bread very satisfactorily1 and ,molly thought she might now show her how to make plain rolls2 therefore she had told her to save out a piece of her bread dough1 about a pint bowl full1 and when she returned from taking the recipes to ,mrs4 ,lennox1 ,molly was ready to show her how to make them4 ,it was ten o'clock1 and ,molly reckoned they would be warm for dinner if made now4 8,these are going to be quite plain rolls2 when you succeed in these we will try finer ones4 ,get a good table-spoonful of butter1--lard would do1 but ,i use it as little as possible for health's sake--put it near the fire to warm a very little2 add to the dough two tea-spoonfuls of sugar2 now the butter is pliable1 work it in2 it will take five minutes' constant kneading to make the butter and dough quite smooth4 ,now you see it is softer than bread dough2 if a crisp crust is wanted1 work in gradually a little more flour1 almost a table-spoonful1--if the weather is cold have it warm2 if a soft crust is preferred leave it as it is4 ,put the dough to rise in a warm place behind the stove1 but not too hot1 or it may sour2 in from two to three hours it will have risen again very light2 work it over thoroughly for three or four minutes till it is again as small as now1 and set it to rise again1 and when light come and tell me4 8,this evening we shall have bisque of oysters1 baked liver1 and croquettes1 and you can make a peach pudding by your recipe1 but ,i want you to use cold lamb for croquettes2 ,i will prepare it before ,i go out of the kitchen so that it will be ready whenever you are1 and remember if you forget anything to come to me40 ,molly cut the meat from the cold shoulder of lamb1 removed every bit of skin and gristle1 and then chopped it very fine2 she had not left that to ,marta because she might not be careful enough4 ,she also flavored the meat by using a bit of onion as large as a dime chopped till as fine as sand1 and a tea-spoonful of parsley1 also chopped fine1 and a pinch of thyme2 these were mixed with the lamb1 and ,marta was told to do the rest as if making croquettes of chicken4 ,molly intended asking her friend1 ,mrs4 ,welles1 to come and stay a week with her soon1 and as that would entail a little extra expense1 she meant to economize somewhat for a week or two2 therefore she omitted some little items from her bill of fare1 and substituted others that would be cheaper4 ,this interfered very slightly with her plan of letting ,marta do alone nearly all that she herself had done the last week4 ,the girl would be able to make croquettes with one meat as easily as another1 and although for the sake of practice she meant to repeat the dishes1 she did not care to have them in the same order4 ,the bisque of oysters she would have in place of clams for the sake of variety and of showing ,marta that the principle was the same in both1 and that another time she might substitute lobster instead of either1 and yet the process would not change4 ,another thing she had in mind was that as the breast of lamb she had for ,thursday would be a rather slim dinner1 the oyster patties1 of which ,harry was extravagantly fond1 would make up4 ,soon after one o'clock ,marta came to say that the rolls had risen1 been worked down1 and were now light enough1 she thought1 to push down4 ,when she went into the kitchen she found the dough just about as light as bread should be4 8,no1 ,marta1 this is not light enough4 ,rolls should rise a great deal lighter than bread4 ,they will need to rise another half hour--but as ,i see the oysters are here1 ,i will use some of them for patties for to-morrow's dinner40 ,molly took a third of the pint of oysters1 and then half a gill of the liquid1 and scalded both for a minute2 then1 taking out the oysters1 added an equal quantity of milk to the liquor1 and in another small saucepan put two tea-spoonfuls of butter1 the same of flour2 and1 stirring them together till they bubbled1 she poured milk and oyster liquid to them1 stirring till they were quite smooth4 ,she seasoned this sauce and then dropped the oysters1 each one cut in four1 into it4 ,she did not mean to use them to-day1 but the oysters kept raw would not be good2 cooked in this way they would be as good as when fresh4 ,the rolls being now light ,molly stuck her fingers two or three times downward into the light mass1 and it sank under them4 8,this is what you are to do1 ,marta1 when ,i tell you to #8push the rolls down2' do this twice or three times after they have been twice thoroughly worked over--take notice1 only lightly stick your fingers in1 to let out air2 don't knead them at all1 nor try to make them smooth2 leave them just so2 they come up again very rapidly after the first time1 and this is the secret of having rolls of a close1 exceedingly light texture1 that will have no doughy inside40 ,an hour later the rolls had risen and been pushed down three times1 and ,molly1 after working them all over again1 took a little piece of butter on her hand1 broke off bits of the dough as big as an ,english walnut1 and rolled them between her buttered palms1 and then dropped each on to a greased tin two inches apart4 ,they were set to rise till they would be like small balloons--each quite double the size it was when first made4 ,they would perhaps take three quarters of an hour to rise1 but ,molly cautioned ,marta that she could not go by time in bread-making1 for that differed so constantly2 in summer it would be less1 and in winter more2 the degree of heat in the kitchen would make the greatest difference2 also1 some kinds of flour rose more quickly than others4 ,it must not be supposed ,molly had forgotten ,mrs4 ,gibbs2 she had her and her family in mind when she ordered the liver4 ,the neck end of her lamb this week she was going to make into a nourishing ,scotch broth1 and out of the dollar1 of which she had spent only fifteen cents as yet1 she bought ten pounds of rye flour and five of white4 ,this would provide bread for a month1 and as the poor woman was yet so weak1 ,molly meant to have it made at her own house for the present4 ,when the rolls were light enough to bake1 they were brushed over with white of egg4 ,the chicken pie on ,saturday1 it will be remembered1 had only taken part of the white left from the forcemeat balls2 the rest was beaten with a tea-spoonful of water and set in the ice-box for just such an occasion as this1 and was now used to brush over the rolls4 ,while the rolls baked1 ,molly prepared the liver for the dinner1 and told ,marta to make the ,scotch hotch-potch for the ,gibbs family4 8,cut the meat up in pieces2 put it in a saucepan with two onions1 half a small cup of ,scotch barley1 a carrot and a turnip1 a quart and pint of water1 and a tea-spoonful and a half of salt2 in an hour shred up a quarter of a cabbage and add it4 ,let it all simmer for two hours and a half1 or until the barley is very soft40 ,molly1 while ,marta was doing this1 washed and dried the liver1 cut about a dozen strips of fat pork as thick as her little finger1 and with a narrow knife made many incisions through the liver and then inserted the pork4 ,when all was done she floured it1 sprinkled a little salt over it and it was ready for the oven4 ,when the liver was cooked--it took just half an hour in a hot oven--it was taken up1 put on a hot dish1 and a half cup of boiling water poured into it2 round the pan was a great deal of thick glaze2 this was all rubbed off and dissolved in the gravy2 a tea-spoonful of ,worcestershire sauce was added and a pinch of salt1 and then the gravy was poured over the liver4 ,the dish was a great success4 ,harry1 without an idea that it had cost but ten cents1 cut it in slices a quarter of an inch thick1 which1 where mottled with the pork and the rich brown gravy1 gave quite an air to the homely viand4 ,the bisque of oysters ,marta had managed very nicely1 and also the peach pudding1 all but the foaming sauce1 which ,molly had shown her how to make2 it was a good sauce1 but did not foam2 the only real fault was with the croquettes1 which were like sausage meat and not at all creamy4 ,molly made no comments at the time1 knowing that a much more experienced cook often made no better1 but next morning she meant to find out where the mistake was4 8,did you notice1 ,marta1 that the croquettes last night were not quite right80 8,yes1 they were harder1 but ,i went exactly by the directions40 8,i want you to tell me just what you did1 and then we will see where the mistake came in4 ,you managed everything else so nicely40 ,marta repeated the recipe correctly and ,molly was puzzled4 8,are you sure you did just as you say80 8,yes1 ma'am40 8,then show me how you measured half a pint40 8,ah1 there it is2 you have really only a little more than a gill4 ,did you measure like that yesterday80 ,marta confessed that she had1 and the puzzle was solved1 and more understandable still when ,molly saw what she called a table-spoonful of flour2 it was really near two1 for she had used the large kitchen basting-spoon1 and used it heaped4 8,now1 ,marta1 ,i want to tell you something4 ,you are anxious to cook like the man cook you once knew2 that is1 you want everything you do to turn out always right1 and they will only do that by your being very exact about measuring and weighing4 ,a tea-spoonful more or less seems a trifle1 and yet it will spoil many things4 ,remember1 if you have a recipe that calls for a table-spoonful1 it means just that1 if the recipe is good for anything1 and half a pint is exactly that measure full1 not partly full4 8,gouff1 the celebrated ,french cook1 who wrote a remarkable book for other cooks1 was so particular that he explains exactly how much he means by weight when he says #8a pinch of salt1' and he directs one to weigh each carrot and turnip for soup till one's eye is accustomed to the sizes40 ,,chapter ,,xvi4 ,,rye ,,bread--,,oyster ,,patties--,,knuckle ,,of ,,veal1 ,,la ,,ma,,tre ,d',h,,tel--,a ,,savory ,,dish4 ,,molly knew the virtues of rye bread2 and in perfection1 as had she eaten it once in her life1 she had enjoyed it much1--it had been so sweet1 so light1 and seemed to have the quality of never getting stale4 ,she knew that to some people rye bread represented a loaf that cut like liver1 that was sweet in flavor1 but in wheaten bread would have been called heavy2 and to others it was a sour1 dark bread1 much approved by ,germans4 ,but that rye bread need be neither of these she knew well1 but she had no recipe4 ,then she remembered ,mrs4 ,merit and her experience2 perhaps she could help her with rye bread1 as she was a famous economist4 ,she therefore paid a visit to her neighbor1 and after a respectable amount of small talk broached her subject4 8,rye bread6 laws yes--when my family was large we had it1 because it don't cost more than half as much as wheat flour does1 and it's as easy to make as mush4 ,you just make a thick batter of one third white flour1 two thirds rye2 stir into each quart two tea-spoonfuls of baking-powder--and bake40 ,this was a new recipe to ,molly1 and she meant to try it some day2 but for the ,gibbs family1 she was satisfied that a properly yeast-leavened bread would be more wholesome1 and she therefore resolved to see what she could do4 ,she had quite a library of cook-books1 but rye bread for general use did not seem to be in them4 ,on thinking it over she couldn't see why rye bread should not be made in the same way as white4 ,finally she went to work to make it exactly as white bread1 making a sponge with a pint of white flour and half a cake of yeast1 dissolved in a pint of warm water1 a table-spoonful of sugar and two tea-spoonfuls of salt4 ,when this was as full of holes as honeycomb1 she put to it two pints of rye flour and used as much warm water as would make all into a soft dough4 ,she kneaded it1 but began to understand why it was usually stirred1 for it stuck to her hands like bird-lime1 and to use flour enough to free them would1 she knew1 spoil her bread4 ,she worked on1 regardless of stickiness1 and when it was mixed divided the dough in three1 put it in tins to rise1 and when each was double the first size1 they were baked in a very moderate oven one hour4 ,when they were done ,molly saw she had attained the secret of her friend's bread1 for it was sweet1 spongy1 and with a tender crust4 ,she kept one loaf for her own use and sent the rest to ,mrs4 ,gibbs1 with the remains of the liver made into savory collops1 as follows3 ,it was chopped fine1 and an equal quantity of bread crumbs added1 a quarter tea-spoonful of powdered marjoram1 half one of thyme and pepper and salt2 to these were put a few scraps of cold fried bacon and a little cold ham left from ,wednesday morning's breakfast1 both chopped fine4 ,the mince was just moistened with broth 7from boiling down lamb bones with an onion71 and a table-spoonful of flour stirred with it4 ,molly then made it into three good-sized balls1 put them into a small1 deep pan1 poured in the rest of the broth1 and put them to bake in the hot oven for half an hour4 ,it may be thought ,molly was taking great trouble for ,mrs4 ,gibbs4 ,she knew that1 and had she had it in her power to give money enough to be of substantial service to a destitute family1 would not have done it4 ,in this case1 as with her husband's income1 she looked on her time as money1 since by it she could make a little money go far4 ,a dollar given to ,mrs4 ,gibbs would have done little--bought bread for a week1 perhaps1 and a meal or two besides2 the liver sent round to her cold would have been eaten so1 and been miserable and insufficient for a dinner2 the neck of lamb the same2 but by the time1 not an hour after all1 she had double the value of what she could give1 and the bread she would make from the flour would last three times as long as baker's bread4 ,in addition to this she went to the house where she bought her cream and asked what they did with their skimmed milk1 and was told they made it into pot-cheese when they had much1 but half the time they gave it away2 she then obtained a promise that they would give ,mrs4 ,gibbs two quarts a day if she sent for it4 ,being sure of milk1 ,molly felt that the best thing she could do now was to buy ten pounds of corn meal and send it to them for mush4 ,this exhausted the dollar1 and beyond making the bread and sending an occasional meal1 to be concocted out of something that would not much enlarge her own expenses1 she knew that she could do nothing1 but did not despair of interesting others4 ,molly did not want to let her little lecture on croquettes grow cold in ,marta's mind1 and therefore meant to have them again very soon4 ,to that end she made a tour of the butcher-shops in ,greenfield1 of which there were several1 in order to find1 if she could1 a knuckle of veal4 ,this would kill two or three birds with one stone4 ,veal is not plentiful in ,september1 yet is sometimes in market1 and for the knuckle she knew she would have to pay very little1 for in this country it is looked upon as only good for stock1 while in ,europe it is very choice4 ,she was fortunate enough to get one2 it was quite large1 that is1 the meat was not cut too far down1 and because of this extra size she paid twenty cents for it instead of the usual fifteen cents4 ,she also bought a piece of salt pork 7very sweet1 which she could tell by the pinkish fat7 for twenty cents1 and four lamb's kidneys for breakfast for five cents4 ,so surprised was the ,greenfield butcher at her wanting them that at first he had seemed to think they were hardly worth a price2 evidently he did not know that they were quite a dainty in the fashionable markets of ,new ,york1 and as ,harry would not eat beef kidney1 but was very fond of others1 she made up her mind to have them often4 ,the knuckle of veal was to be boiled the next day very gently1 in just water enough to cover it1 for two hours1 with a small turnip1 a bay leaf1 and a carrot1 an onion1 and a bouquet of sweet herbs4 ,the pork was to be cooked in the same water1 and served to eat with the veal1 which would have a rich parsley sauce poured over it1 fried potatoes and fried smelts4 ,molly thought it a good plan to have fried fish1 instead of soups1 or boiled fish1 every day when the rest of the dinner was boiled4 ,from the veal there would be the stock for soup1 and1 as there would be more meat than would be eaten1 what was left would make croquettes4 ,she did not mean to have them for dinner so soon again1 but for breakfast4 ,the practice for ,marta was what she wanted4 ,molly had some 8rough puff paste0 which she intended to use for the oyster patties4 ,she rolled it out half an inch thick1 then with a biscuit-cutter cut several rounds2 these she put one on another three deep1 and on each pressed a smaller biscuit-cutter half way through4 ,she had cut twelve rounds of paste1 which made four patties 7three rounds or layers to the patty71 and each had a circle 7cut with a small cutter7 on the top layer4 ,these were put on a baking-tin and brushed over with a feather dipped in white of egg1 and put in the oven1 which was very hot1 yet not likely to scorch4 ,to try the heat ,molly put in her hand and began to count seconds2 when she had counted twenty she was forced to take out her hand1 and knew the oven was right4 ,while she waited for them to bake1 she proceeded to finish the oysters for filling1 first telling ,marta to beat up the remaining white of egg with a little water1 and put it away for use4 ,the yolk was just what was needed for the oysters4 ,she strained them from the sauce1 which she put on to boil2 then when quite boiling and smooth she dropped the oysters in 7it will be remembered they had been not more than scalded yesterday71 and in about two minutes they were firm1 yet not shrunken4 ,she took them from the fire and stirred in the yolk of an egg1 already whipped1 with a tea-spoonful of the cold sauce4 ,they were thick before1 but immediately became thicker as the heat cooked the egg1 and the sauce was now about the consistency of the cream filling used for cream cakes or clairs4 ,by this time the patties were baked4 ,they were more than three inches high1 and after they had been out of the oven a short time1 ,molly carefully removed the centre of the top layer marked out with the small cutter1 and laid it aside1 for it was the cover of the patty2 then with a small coffee-spoon she scooped out the half-cooked paste from the centre1 and then replaced the top4 ,they were now ready to be filled1 but as they would have to be made hot for dinner she did not fill them1 as the paste would be burnt up before the inside would be warm2 she therefore directed ,marta to stand the oysters in boiling water a few minutes before serving them1 and keep them stirred1 and to put the patty-cases in the oven at the same time2 let them get thoroughly heated1 and when both were hot1 put the oyster filling in them with a spoon4 ,molly gave these directions for the moral effect1 but1 having strong suspicions that ,marta would be unequal to such neat-handed work and might cover the outside of the patties with the filling1 saw to that part herself before going to the table4 ,,chapter ,,xvii4 ,,mr4 ,,and ,,mrs4 ,,bishop ,,become ,,members ,,of ,a ,,dramatic ,,club--,,croquettes ,,over ,,again--,,where ,,the ,,mistake ,,lay--,,white ,,soup4 ,,harry and ,molly had talked over the matter of the dramatic club1 and whether they could afford to join it4 ,molly was old enough1 not being a school-girl bride--did ,i ever mention that she was twenty-four8--and had seen enough of the world to know that1 although a woman's ideal of married life may be to sew in the evening1 while her husband reads to her1 or1 if he is weary1 to read to him while he rests1 a man very often prefers something more exhilarating4 ,although ,harry had never seemed bored by a tte-a-tte evening1 she remembered that he had never yet been subjected to the long uninterrupted quiet of country winter nights1 and she wanted to run no risk of him finding their life humdrum4 ,he was not a reader in the true sense of the word1--that is to say1 he read for amusement's sake4 ,if the book he read was not to his mind1 he threw it aside1 or fell asleep over it1 and he was not so fond of reading aloud as ,molly could have wished4 ,however1 this was one of the little disappointments most women1 and some men1 have to put up with1 and she was thankful there was nothing worse4 ,it is true that1 finding ,harry cared less for reading than herself1 she had devoted herself to chess1 of which he was very fond1 and their evenings seldom passed without having the men out2 but ,harry was too much in sympathy with his wife not to know that chess1 to her1 was a sort of loving pleasure1 and had often pretended disinclination2 therefore the prospect of a weekly social meeting and the many little entertainments that would grow out of it was1 for ,harry's sake1 a pleasant one4 8,what are the actual expenses80 she had asked4 8,i don't know1 but from what ,framley said1 ,i imagine these are merely nominal1 outside the entertaining of the club1 which falls to every one's share once in the season40 8,yet as we are so limited in money matters1 we can run no risks2 what would be nominal to people with double our income may be serious for us4 ,i think ,i had better wait and see ,mrs4 ,framley40 ,that lady called before ,molly had been quite two weeks in ,greenfield2 she was very handsomely dressed1 but of rather formal manners1 which ,molly came to know were natural to her1 and rather a distress to herself4 ,after the usual chat of a morning call ,mrs4 ,framley said3-- 8,i believe ,mr4 ,framley spoke to ,mr4 ,bishop about our reading-society4 ,mr4 and ,mrs4 ,winfield were members1 and as we limit the club to fifteen couples we thought it would be very pleasant if you and ,mr4 ,bishop would take their places40 ,molly colored a little1 hesitated1 then said3-- 8,will you please tell me the exact conditions and expenses80 8,well1 there are no particular conditions1 except that no member is admitted that is not acceptable to all4 ,your names were proposed by ,mr4 ,winfield and warmly welcomed2 the expenses are nominal40 ,molly smiled4 ,she had braced herself to be quite frank4 8,but what is nominal8 ,i may as well tell you our income is little more than sufficient for our needs1 and we cannot risk incurring expense that may be quite beyond us40 8,but there are several of our members who are in the same position1 and for that reason we made a few rules at the start so that our club should not break up1 as so many have done1 on the rock of emulous hospitality4 ,the actual expenses have never exceeded #b each person for the winter1 and have oftener been under a dollar and a half4 ,this is outside the cost of entertaining4 ,every member having a house is supposed to have the meeting once in the season1 and as all our members are householders1 and some very hospitable1 when anything occurs to make such reception inconvenient it is gladly taken by some one else2 but as some are much wealthier than others1 a rule was made that no ice-cream1 oysters or bought cakes were to be allowed1 only sandwiches1 tea1 coffee and home-made cake1 and ,i am glad to say one lady1 one of the most wealthy1 has nothing but home-made wafers and coffee40 8,then ,i think ,mr4 ,bishop and myself can accept the membership with an easy conscience1 although ,i hardly see what acquisition ,i can be1 for ,i cannot act4 ,i don't know whether my husband has any talent that way40 8,i think you may have hidden your light10 said ,mrs4 ,framley1 politely1 8but at least half of the members are honorary and only give us the pleasure of their presence2 in fact1 ,i myself am only an onlooker40 8,then ,i will have courage4 ,when is the next meeting80 8,next ,wednesday1 at my house1 and ,i am pleased to think your first evening will be there40 ,molly thanked her1 and soon after ,mrs4 ,framley rose to go4 8,i hope we shall see much of each other1 ,mrs4 ,bishop4 ,mrs4 ,winfield told me we should have a great deal in common1 being both devoted to cooking-school40 ,molly responded suitably and ,mrs4 ,framley left4 ,molly had made some mixture for croquettes early in the morning1 going minutely over every detail with ,marta1 using cold veal with a slice of the boiled pork1 chopped together very fine1 in place of chicken4 ,some of the stock in which the veal was boiled1 which was now a firm jelly1 was used1 and as there was no cream1 ,molly used half a gill of milk to the gill of stock1 and an egg beaten2 the milk and stock were stirred to the butter and flour 7see recipe for chicken croquettes7 and boiled till thick and smooth1 the meat and seasoning then added1 and when it was all hot1 the beaten egg4 ,after this was in1 the mixture was only stirred one minute1 and then taken off the fire1 the object being to bring the whole to boiling-point1 but not to curdle the egg4 ,the mixture was put out on a dish and set to get cold and firm1 and ,marta told to make it into croquettes according to her recipe4 ,as ,molly was very anxious that ,marta should thoroughly master the art of making croquettes1 she had intended to oversee the forming and frying of these1 which were for her lunch2 but ,mrs4 ,framley's visit had interfered1 and when she went to the kitchen she found ,marta had one croquette on paper in the colander and was fishing in the hot fat with her skimmer4 8,what is the matter1 ,marta80 asked ,molly1 although she could guess what had happened4 ,marta pointed to the top of the fat1 which was covered with crumbs of meat1 and lifted two empty shells of croquettes from it4 8,i see what has happened1 ,marta1 but don't be discouraged4 ,you have some mixture left1 and you must do this over again for breakfast to-morrow4 ,i can tell you the reason of this accident1 and once we know the cause of a failure1 it can easily be set right4 ,had it not been for that one perfect croquette ,i should have said that the fat might not have been hot enough2 that is a frequent cause of croquettes bursting1--they have time to melt inside before the crust is formed1 but in this case the fault has been in the size4 ,you must have made them too large4 ,don't you think that one1 which is perfect1 was smaller than the others80 8,yes1 it was4 ,i was afraid that one was too small40 8,it was just right1 you see1 and after this ,i think you'll know4 ,before you put that croquette mixture away1 ,marta1 keep out a large tea-spoonful1 and after luncheon ,i will come and make some balls for soup40 ,the veal stock ,molly had carefully skimmed and strained in the morning1 and intended to have a white soup for dinner4 ,there was about a quart of strong jelly4 ,one pint she put aside4 ,it was so valuable that she did not mean to use a tea-spoonful more than necessary2 the pint1 with half a pint of milk1 would be all that was required for soup2 but as she had neither asparagus tops nor mushrooms nor celery to put in it1 and veal soup is apt to be a little insipid without1 she decided on forcemeat balls1 made in the following way3 ,to a large tea-spoonful of croquette mixture she added one of finely chopped parsley1 as much thyme as would go on the end of a penknife1 and a dessert-spoonful of bread crumbs2 she beat an egg1 and used enough only to make the whole into a soft paste2 this she seasoned rather highly with pepper and salt1 and made into little balls not larger than marbles1 and they were set away till wanted4 ,as the soup was one ,marta could not be expected to make1 ,molly went into the kitchen herself1 half an hour before dinner1 to do it2 indeed1 although she had left the cooking to ,marta pretty much1 she could not risk ,harry's comfort by waiting for the dinner to straggle in as ,marta would have had it4 ,this seemed her chief failing1 an inability to see the necessity of dishing up quickly4 ,after she had cooked a thing well1 she ran the risk of spoiling it by her slowness in getting it on the table4 ,no mishap had yet occurred1 because ,molly was on hand to rescue2 but white sauce was left in the saucepan with risk of burning1 and vegetables1 after they were dressed1 the same2 but ,molly hoped that1 in a few weeks1 seeing the importance she herself attached to time might have its effect on ,marta4 ,the pint of veal stock1 flavored1 it will be remembered1 with the vegetables boiled in it the day before1 was put on to boil1 and in a small saucepan she put a table-spoonful of butter and a scant one of flour1 and stirred them together till they bubbled4 ,she allowed them to cook together for a minute1 stirring all the time1 and called ,marta's attention to the fact4 8,the white sauce you made last1 ,marta1 although very smooth1 had a little raw taste2 this was because you added the milk before the flour was cooked sufficiently in the butter1--you put it in as soon as it bubbled40 8,i was afraid it would burn40 8,of course you must not let it do that1 but you see1 once it bubbles1 ,i draw the saucepan to a cooler part and stir till the flour is on the point of changing color1 then ,i quickly add the milk or broth4 ,the sauce will be an ivory white instead of the rather dead white that even fairly good sauce often is40 ,she poured the stock to the flour and butter and stirred till smooth1 and then added half a pint of milk1--8and1 as ,i have no cream1 ,marta1 ,i kept the egg left from the forcemeat balls--,i used very little of it--to add to this soup the last thing1 just as you do for the bisque of clams40 ,while the soup was all coming again to the boiling-point at the back of the range1 ,molly dropped the tiny forcemeat balls into boiling water1 let them simmer half a minute1 then strained them out and added them to the soup2 then1 with a caution to ,marta not to let the egg curdle1 she went to add a few touches to her toilette before ,harry came home4 ,,chapter ,,xviii4 ,,broiled ,,lamb',s ,,kidneys--,,mrs4 ,,lennox ,,startled--,,corn-,,beef ,,hash4 ,,when ,molly had said ,marta was to make croquettes for breakfast1 she had forgotten that she had kidneys in the house2 but1 remembering it before she went to bed1 she told ,marta she would come down and broil them herself1 which she accordingly did1 knowing kidneys are very easily spoiled by bad cooking4 ,she split each kidney down the back1 or thick side1 but did not sever the core or membrane1 so that when opened they lay flat1 but still in one4 ,then she ran a long skewer through the centre bit of fat and brought it out again1 in such a manner that the kidney lay open flat under the skewer1 which was attached to it only by that stitch through the middle2 then a second kidney was run on in the same way till they were all threaded1 the skewer lying across them all2 but nowhere did it pierce the flesh of the kidney4 ,this arrangement prevents the kidneys' curling up in unsightly fashion and secures their being equally cooked4 ,they were laid on a hot gridiron1 and a dish and plates made very hot to receive and serve them on2 and while ,molly cooked them1 ,marta carried in breakfast1 for kidneys are things that are spoiled by waiting4 ,she turned them often for about four minutes4 ,during the process she had put in the little dish that was to receive them a piece of butter the size of a butternut1 a level salt-spoonful of salt1 a little pepper1 and a tea-spoonful of ,worcestershire sauce4 ,when the kidneys were done they were removed from the skewer1 and each well rolled in the hot butter and seasoning4 ,they were just enough cooked in that four minutes for the gravy to start when the fork pricked them2 if over-cooked they become tough4 8,kidneys60 cried ,harry1 as ,molly removed the heated vegetable-dish-cover she had used to send them unchilled to table4 8,dear ,molly1 where do you scare up these metropolitan dainties in the wilds of ,jersey80 8,nothing so easy2 actually1 the butcher throws them in with his tallow1 and seemed surprised that ,i wanted them40 8,i'm afraid such ignorance can't last10 said ,harry 8and when he finds lamb's kidneys are really very desirable1 he will value them accordingly40 8,no1 not until he has customers who do2 and ,i suspect1 although the man ,i buy from sells good meat1 that he is not the fashionable butcher of ,greenfield40 8,they are cooked to a turn1 ,molly40 8,i am glad4 ,i should have had them on toast in the orthodox way1 but knew you preferred fresh bread40 ,in the afternoon ,mrs4 ,lennox came with her work-basket to sew1 while she paid ,molly a visit4 8,i want to have a little talk with you1 but can only spare the time if ,i bring some darning with me1 so you will excuse me40 8,i am glad1 for ,i also have my sewing10 she said1 and she colored a little as she displayed a dainty little garment4 8,i am so glad10 said ,mrs4 ,lennox2 and there was congratulation in the tone1 although she said no more4 8,you have done me so much good since ,i have known you1 ,mrs4 ,bishop1 that ,i feel ,i may trouble you a little further about my affairs without exhausting your patience40 8,you certainly may1 if ,i can do anything40 8,i must seem a perfect ignoramus to you1 and yet ,i'm an old married woman and you're a young one2 but the fact is1 ,i was married directly after ,i left school4 ,i knew nothing of housekeeping1 for my mother had been such an invalid that we always boarded at that time4 ,mr4 ,lennox was full of hope that he would rise to great things1--all young writers are1--but1 unluckily1 the hard times of '#gc came1 and the magazine of which he was sub-editor1 and which he hoped to edit1 succumbed1 and ever since then he has been forced to plod on1 at what insures us bread4 ,he has never dared to try for better things1 and ,i know he frets at seeing me so overworked1 and has been telling me for years if ,i would sew less1 and cook more1 ,i should be better2 but first one must #8know how' to cook1 and ,i don't4 ,there is one thing1 however1 ,i do see now1 that ,i never did before2 and that is1 that if ,i give my time to preparing the food1 ,i can save enough to get the sewing ,i cannot do done for me4 ,i never realized this before1 but now ,i do4 ,this is ,friday1 and we have lived nicely--,i mean we have had food we enjoyed1 and ,i have spent #b less2 and the sewing ,i should have done in the time ,i have cooked would not have amounted to one full day's work1 which ,i can get done for a dollar40 8,i am glad you see it so4 ,i was sure of it1 and ,i am sure that the effort to do so much sewing and the housework1 too1 is far more wearing than double the quantity of either alone would be40 8,yes1 because ,i dread to lose a minute1 and the cooking always seemed such a loss40 8,i wonder you have not thought it cheaper to keep a servant40 ,mrs4 ,lennox dropped her work in her lap1 and looked at ,molly in astonishment4 8,cheaper6 why1 ,i should feel ,i was ruined at once40 8,let us talk it over a bit1 and see if my idea is right or yours4 ,you pay a woman to wash80 8,yes1 ,i spend #h a month in getting help1 a dollar a week for washing1 and the other dollar ,i divide between the heavy ironing and roughest cleaning2 the rest ,i do myself40 8,and the ironing that is left is quite a day's work80 8,well1 it takes all my spare time on ,tuesday2 and ,i have been running down so much lately1 that ,i am afraid ,i cannot do it through next summer40 ,molly looked at her4 ,she did1 indeed1 look as if she were worn out4 ,she could understand that doing all the work for her family1 washing1 even1 included1 was nothing extraordinary for some women2 but for this one1 with her ambition to dress her children prettily1 not to look poor as well as be poor1 her fastidious husband1 and her bringing-up1--it was an effort that was wearing her out4 8,now this is the way ,i reckon10 said ,molly4 8,you can get a strong1 newly landed girl1 for six or eight dollars a month4 ,she may have nothing but health and industry1 although ,i have known girls as capable as those who ask more1 but more self-distrustful4 ,will not such a girl do more to help you for #h the month than you get now for that money80 8,oh dear1 yes4 ,it seems to me if ,i had only some one to wash dishes every day ,i should be easy2 but you forget the food40 8,no1 ,i do not2 but1 really1 if you have time to give your own attention to that1 and you would have then1 your food would cost less1 even with one extra to feed than now4 ,it would not be so if you had to get an extra large steak or chops each day for that one1 but with the varied cooking you could then practice1 you would find it make only such difference as you can easily make up in some other way2 for instance1 you use baker's bread2 make it at home1 and the difference in cost will be more than your girl will eat of it2 then1 as all children like rye bread1 use it once or twice a week4 ,you will make your expensive flour go much farther4 ,then if rye is not liked1 or they get tired1 use one week ,indian and wheat bread1 another1 rice bread4 ,i don't think your husband or children would consider these breads anything but a treat1 or know they came cheaper1 and ,i should say nothing on that point till you found out their real tastes4 ,one thing ,i don't want to advise2 and that is1 the providing of any unpalatable or unwelcome food1 be it ever so wholesome or cheap4 ,food eaten without relish is not wholesome2 and that is why1 unless time is given to cooking1 the coarser parts of meat are not economical1 because they require careful cooking4 ,a hurried1 slap-dash way of preparing any part of meat spoils it4 ,only the finest steaks or chops are eatable1 when so abused2 but it requires all their excellence to make them so40 8,i am taking in all you say4 ,you have startled me wonderfully about the girl2 and the way you put it makes it seem as if it would be almost cheaper40 8,it would be as cheap1 and your health would be better4 ,you may not be lucky enough to meet with a good girl at first2 but we all run that risk1 and ,i am sure of one thing3 if you should give double the wages you would be equally exposed to it1 and ,i am in favor of taking girls who have nothing to unlearn4 ,i went on that plan with my ,marta2 and1 although she is not all ,i could wish1 ,i don't think ,i should have done better by taking one who professed to know40 8,i don't think you could2 but she seems to me an exceptional girl40 8,fortunately for me1 she has a fondness for cooking1 and seems thoroughly respectable2 but1 if ,i had more work in my house1 ,i should not be able to keep her2 so ,i am hoping you may be able to find one equally good and a little quicker1 if you resolve to make the trial40 8,i would like1 but ,i am afraid4 ,i have always heard that a servant increases the expenses out of all proportion to what she eats40 8,of course1 if servants are left to themselves in their inexperience1 they waste far more than they consume2 but you will oversee everything40 8,and then ,i shall get the reputation of being dreadfully stingy40 8,what matter8 ,you might be wasteful1 and still be called so by those who wish to do it2 but economy is not stint4 ,i am sure you will never look more keenly after odds and ends than ,i do40 ,mrs4 ,lennox looked incredulous4 8,it is true4 ,if there is one potato left ,i have it put away2 one spoonful of rice1 a fag end of beefsteak4 ,although ,i am new to keeping house in this country1 ,i am an old housekeeper2 for my mother left everything to me1 and1 our means being small1 and she fastidious 7by which ,i mean only that she could do without anything1 better than have it second rate71 ,i had to set my wits to work2 and ,i've too often known the time when one potato was just the thing to finish1 or make her a little dish1 to despise it40 8,but how80 ,molly laughed4 8,impossible to say1 for one never knows what may happen2 but ,i can tell you what it once did4 ,my mother and ,i lived alone1 and so rarely had joints of meat that we seldom had much more than enough in the house for our needs1 in the way of fresh meats1 but potted dainties we always had4 ,however1 one wet1 chilly evening1 a visitor arrived unexpectedly1 an ,american traveling1 and he had come considerably out of his way to see us for a half an hour4 ,i was at my wits' end1 for our solitary maid had her holiday1 and we were about to sit down to a cozy cup of tea and toast1 with some anchovy paste and a little fruit4 ,all we had in the house was a few slices of corned beef1 not presentable1 for they had been cut off for tea the night before4 ,now ,i knew our friend expected no dinner2 and to give him as good a one as a ,french cook could send up would be no treat1 for he was leading a hotel life4 ,the only thing he would really enjoy would be some real ,american dish4 ,there was little time1 for he had to catch a train in an hour4 ,i flew down-stairs in despair4 ,i must have something hot to set before him4 ,i looked at the safe2 there were about a cup of cold mush1 a solitary potato of good size1 and a few half-dried scraps of corned beef4 ,i took them all into the kitchen1 blessing the ,french charcoal stoves1 which are always ready1 and1 arranging the oven for baking1 ,i chopped my beef1 then the potato1 not too fine4 ,when done there were a cup of beef and rather less of potato4 ,i put some beef-dripping into a pan1 and set it to get hot2 and into a saucepan put the beef and potato mixed1 and a little salt and pepper1 and stirred them round2 and then ,i added a small half cup of thick cream4 ,while this was heating1 ,i cut the mush in slices1 floured each1 and when the dripping was smoking hot ,i laid them in2 ,i tasted the hash1 and found it just right4 ,there was no time to brown it2 but ,i left it long enough for the cream to dry sufficiently away1 while ,i beat the yolks of four eggs and the whites to a stiff froth1 then added to the yolks a little salt and three table-spoonfuls of milk1 stirred the whites to them gently1 and then took up the hash4 ,the mush1 which ,i had turned1 was now pale brown2 and ,i laid it round the dish on which was the hash1 then poured the fat from the saucepan1 put a bit of butter in it1 and when it melted1 which1 as the pan was already very hot1 it did in a moment1 ,i poured in the eggs4 ,happily1 the table was ready1 and my mother always made tea on it2 so ,i waited only to split a few pickled gherkins to garnish the hash1 and then my omelet being half set ,i put it1 pan and all1 in the oven1 while ,i carried my ,yankee dish to table4 ,i had been absent only twenty minutes2 everything was ready1 and1 while the traveller's tea was being poured out1 ,i ran down and doubled my omelet over and turned it out4 ,i am quite sure nothing short of canvas-back ducks1 or ,new ,england turkey and cranberry sauce1 could have been such a success as that hash40 8#8,dear ,mrs4 ,holmes1' our friend said to my mother1 #8,i assure you ,i have dreamed of corned-beef hash and fried mush1 and longed for them many times when the table has been groaning with every ,french dainty1 and believed ,i could not hope to eat them on this side of the ,atlantic4' 8,since that time ,i never think anything too small to save2 it comes in when least expected2 and1 had my cooked potato not been there1 ,i could have made no hash40 ,,chapter ,,xix4 ,,summary--,,lamb',s ,,heart--,,flounders--,,corned ,,beef--,,cannelon ,,of ,,beef4 ,,it has been said that ,molly was providing for visitors by economizing slightly in her table4 ,she was always economical1 but it made some difference whether the fish she bought was the inexpensive flounder1 made by the art of good cooking into the aristocratic filet de sole1 or what passes for such where veritable sole is not to be bought for money1 or a more expensive sort2 whether she used veal instead of chicken1 or clams in place of oysters1 and tomato or potato salad for lettuce4 ,on ,saturday1 after ,sunday's marketing was done1 her account stood thus3-- ,monday--,sundries #b4hj ,tuesday--,sweet corn and milk 4#aj ,wednesday--,oysters 4#ae ,liver 4#aj ,knuckle of veal 4#bj ,pork 4#bj ,thursday--,kidneys 4#je ,yeast 4#jb ,sweet corn 4#jf ,friday--,beets 4#je ,corned beef 4#dj ,one flounder 4#ab ,soup meat 4#ae ,saturday--,steak 4#af ,chicken 4#ej ,ice 4#dj ,fuel 4#ej ,milk 4#ef ------ #f4eb ,this made the week's expenditure #bc cents less than the last week4 ,it will be remembered that ,monday's dinner was formed1 with the addition of oysters1 from what was left on ,sunday2 and therefore the lamb bought on ,monday did not come into use till ,tuesday1 when three chops were used for breakfast1 and the shoulder for the evening dinner4 ,substituting1 then1 the lamb for the steak of the ,tuesday before1 and on ,wednesday using lamb's liver in place of the roast breast which was used on ,thursday1 the bills of fare were substantially the same as those of the preceding week1 until ,friday1 when stuffed lamb's heart for breakfast1 and corned beef and flounders and beets for dinner1 were new items1 as was also the steak for ,saturday1 in place of the cutlets4 ,dessert and puddings of the first week were repeated4 ,twice ,molly had found in market green corn young enough for their taste1 and had bought half a dozen ears4 ,the beets1 also1 were moderate enough in price now to come within ,molly's purse4 ,needless to say1 all articles which were expensive1 only because too early or too late in season1 had to be eschewed2 but in autumn1 in the country1 where vegetables are rarely so plentiful as in ,new ,york1 the market needs watching4 ,one grocer may have a stray basket of string beans1 quite young1 or a few dozen of sweet corn1 long after they have disappeared generally2 and these are often quite cheap4 ,molly had chosen a cheap part of corned beef--the plate--in preference to the round1 at double the price3 properly boiled1 she liked it better4 ,a small piece of four or five pounds of round of beef is very dry1 even if the careful boiling prevents its being hard2 therefore she got four pounds and a half at eight cents4 ,she knew1 from her cooking-school experience1 the ,new ,york price was seven cents2 but she had learned that most things were a little dearer in ,greenfield4 ,as she wrote down the recipes for cooking the heart1 the corned beef1 the flounders1 and steak1 ,i give them in that form4 ,,lamb',s ,,heart ,,baked4--,the heart1 which came with the lamb's liver1 instead of being cut up and fried in dry rings1 as it is usually done1 was cleansed of blood1 the gristle 7or 8deaf ear07 cut away1 and a veal stuffing made of a heaped table-spoonful of bread crumbs1 a small tea-spoonful of parsley chopped very fine1 and a pinch1 between thumb and finger1 of thyme1 pepper and salt4 ,make this into a paste with butter by working a piece the size of a walnut into it1 then fill the cavity in the heart with it2 cut two thin slices of fat pork1 wrap the heart in them1 flour it and put it in a hot oven1 in a small dish4 ,bake it twenty minutes1 turning often so that it will be quite brown4 ,take it up1 pour into the dish a very little boiling water or gravy 7,molly had some of her veal stock71 season nicely2 if water is used1 add a few drops of sauce or catsup2 stir it well round the little dish to remove dried gravy1 then serve with the heart1 which thus makes a very appetizing dish4 ,the corned beef was washed1 and1 as the butcher had told ,molly it was only moderately salt1 she did not soak it4 ,,boiled ,,corned ,,beef4--,although it was quite a small piece1 ,molly intended it to come so very slowly to the boil that she had it put on the stove in cold water at two o'clock4 ,the water was only at the boiling-point at three1 and it was kept till six so slowly cooking that one had to look carefully in order to see that there was any movement in the water at all4 ,at six it was taken up1 and the bones drawn out1 the rough edges trimmed off1 carrot and turnip cones set round it1 and boiled cabbage served with it4 ,after dinner1 it was put between two dishes1 and two heavy flatirons set on it1 and it was allowed to get cold under pressure1 in order that it might cut in neat slices4 ,,young ,,beets ,,boiled4--,the beets to be carefully washed1 the roots not cut off at all1 and the tops left an inch long2 the idea is to prevent the skin being broken in any way4 ,put them in boiling water1 and1 if they are of average size1 one hour will boil them tender4 ,try1 without a fork1 by pressing in a cloth2 then pour the water off1 and peel and slice them 7or they can be left whole if preferred71 and make the following sauce3 ,a dessert-spoonful of butter1 a scant one of flour2 let them bubble one minute1 put to them a scant half-pint of water2 let it boil1 season with pepper and salt1 and then put in a large tea-spoonful more butter2 stir till mixed1 and add the juice of half a lemon2 put the beets in this sauce1 and let all come to a gentle boil together4 ,,to ,,bone ,,flounders1 and prepare as filet de sole4 ,take a flounder weighing as near two pounds as possible1--if too small they will make poor filets1--have the head removed1 lay it on the board before you1 and with a sharp knife make a cut right down the middle of the back1 from neck to tail1 letting the knife touch the bone all the way2 then run the knife carefully between the flesh and the bones1 working always towards the edge or fin1 and keeping close to the bone2 you have now detached one quarter of the flesh4 ,do the other side in the same way1 and when the side uppermost is thus entirely loose from the bone1 turn the fish over1 and do the same with the other part4 ,you will now find you can remove the bone whole from the fish4 ,you have now two halves of the fish2 cut away the fins1 and you have four quarters of solid flesh1 or filets4 ,lay each one1 skin downward1 in front of you2 hold the end of the filet firmly1 and with the knife cut the filet from the skin by pressing the edge of the knife downward on the skin1 which you hold firmly with thumb and finger1 and pushing1 as it were1 the flesh up from it4 ,you will find the skin and flesh will separate without destroying the shape of the filet4 ,now bread them2 have either a good supply of bread crumbs dried in the oven and sifted1 or cracker meal2 beat an egg with a table-spoonful of water1 lay each filet in it1 both sides1 then lift it out and lay it in the crumbs2 turn it over that both may be well covered1 and press gently2 then lay it aside1 and do the other three4 ,have enough fat in a deep pan to cover them2 let it get very hot1 trying it with a bit of bread4 ,if it brown at once1 put the filets in1 two at a time2 have brown paper ready1 and lay them on it when they are a fine golden brown1 and serve on a hot dish4 ,,stewed ,,cannelon ,,of ,,beef1 ,,or ,,rolled ,,steak4--,take a piece of the upper side of the round of beef1 cut broad and thick4 ,make a veal stuffing in the following way3 ,a cup of fine bread crumbs1 a scant table-spoonful of finely chopped parsley1 and a very scant tea-spoonful of thyme and marjoram mixed 7if any one objects to either of these herbs1 leave it out71 a very little nutmeg1 a half tea-spoonful of salt1 and a half salt-spoonful of pepper2 chop or mix all together with a good table-spoonful of butter2 lay the steak on a board1 and with a large knife hack it closely across and across1 all over on one side only1 then along the centre of the hacked side lay the stuffing2 roll the meat over and fasten it with toothpicks to keep it1 while you envelop it in thin slices of fat pork1 round which you wind twine4 ,when neat and compact1 lay it in a saucepan with a pint of water1 and a piece of carrot and onion cut fine1 a salt-spoonful of salt1 and a tea-spoonful of vinegar4 ,let this simmer very gently for three hours1 closely covered1 then take it up1 lay it in a baking-pan1 remove the strings and toothpicks very carefully1 dredge it all over very thinly with flour1 and set it in a very hot oven to brown quickly4 ,if the saucepan was kept closely covered1 and the simmering slow1 there will be at least half a pint of thick1 rich gravy in it2 which strain1 and skim free from fat 7a table-spoonful of cold water thrown in will make it easier to skim74 ,when the meat is brown1 pour this gravy round it1 and serve4 ,if the gravy should have dried away too much1 a little boiling water may be put into the saucepan1 and well stirred1 before straining1--but a little rich gravy is better than much and poor4 ,this dish ,molly prepared herself1 and it was a great success4 ,harry pronounced it better than filet de buf4 8,yes1 it is either a very good dish1 or a wofully bad one1--hard and dry and altogether unsatisfactory40 ,but ,molly knew it depended so entirely on great care1 that the meat should be hacked thoroughly1 yet not anywhere cut through1 and then so very slowly simmered1 so quickly browned1 that she thought it one of those dishes she would always have to cook herself4 ,she was not expecting too much from ,marta4 ,if she profited by her instructions sufficiently to know the rules of cooking1 and abide by them so far that she might be trusted not to spoil a dish if left to watch it1 and be able to cook a few things well1 so that she could do when necessary unaided1--that was all ,molly looked for4 ,,chapter ,,xx4 ,,preparing ,a ,,chicken--,,giblets--,,spoilt ,,bread4 ,,while the beefsteak1 on ,saturday1 was being converted into such a savory dish1 ,molly1 who wished to oversee the simmering1 took that time to prepare the chicken4 ,the one used for the pie1 last ,sunday1 she had prepared1 while ,marta was busy elsewhere2 this week she wanted to show her how it was to be neatly done4 ,she had ordered the chicken 7or rather1 yearling fowl2 for it weighed over three pounds1 and ,molly was not paying the price of chicken in ,september7 to be sent home with the feet on1 for two reasons3 first1 because the butcher usually chops them off at the joint1 or above it1 when they should be taken off just below1 else when roasted the flesh shrinks up1 and they display an unsightly bare bone2 and1 secondly1 because the feet1 properly prepared1 are too valuable1 for gravy1 to lose4 ,molly began by picking over the bird to remove a few stray feathers2 then she took off the stove-lid1 put some paper in the fire1 and quickly moved the bird over the flame1 taking care not to blacken the skin4 8,now1 ,marta1 if you are ready1 ,i want you to pay great attention1 because if you can clean a fowl you can also clean a duck1 goose1 or turkey2 the process is the same1 and either1 improperly done1 though you may remove everything that ought not to remain in it1 will never taste the same4 ,if the entrails are broken1 it imparts the odor of the barnyard to the whole4 8,you see ,i cut the neck off close to the body1 leaving as little of it on as ,i can2 but1 before beginning to cut1 push the skin well down toward the body1 so that there will be plenty of skin to cover the place where the neck has been4 ,cut off the feet just below the joint2 then cut the skin at the back of the neck1 an inch or so down1 and with your forefinger loosen the crop all round1 and take it out without breaking or emptying it4 ,next cut a slit right under the rump1 large enough to run two fingers in4 ,if this were a goose or turkey1 you would need it large enough to admit your whole hand into the body4 ,before attempting to draw out the entrails1 loosen with your finger all the tiny strings that attach them to the body4 ,be certain your fingers can pass between the contents of the stomach and the body in every direction without obstruction2 then bend your hand or fingers round the mass1 and draw it forward2 this will bring the whole out in a ball4 ,be careful not to drag it by any particular part1 or you will break the entrails1 and the whole process be an unclean one2 or you may spoil the fowl by breaking the gall1 the bitter of which cannot be washed away4 ,cut off the vent1 which will free the main entrail4 ,if properly managed1 the bird will be quite clean inside1 and need only wiping with a wet cloth2 if not clean1 pour lukewarm water through it40 ,molly worked while she talked1 suiting the action to the word when possible2 and when the entrails of the fowl lay on the table1 quite unbroken1 she showed ,marta the clean inside4 8,you see this needs washing neither inside nor out2 and that is the great object1--to prevent the contents of the entrails getting on the bird2 for if they do1 to my mind1 no amount of washing will cleanse it40 8,now ,i lay the bird aside1 and prepare the giblets1 which make gravy4 ,you see this small1 dark-green bladder attached to the liver8 ,that is the gall4 ,i cut it off1 but am careful to leave a bit of the liver with it to avoid breaking4 ,put the liver in cold water4 ,this hard1 silvery-blue lump is the gizzard2 it must be freed from all skin and strings2 and by cutting it carefully on the wide side1 without penetrating the inner skin1 it can be peeled off1 leaving the inside whole1 thus avoiding the usual mess4 ,this outer flesh throw into the water with the liver4 ,now for the feet40 ,molly put them in a quart bowl1 and poured water from the kettle--which she was careful to see was actually boiling--upon them1 covering them all over4 8,now1 ,marta1 if you do this yourself1 never attempt to scald with water that is not boiling1 however near the point it may be2 and do not put them in hot water and set them on the stove to come to the boiling-point4 ,either of these methods will so set the skin that it will not come off without the flesh1 while these1 you see1 will peel easily enough40 ,she had taken1 as she spoke1 a clean cloth in one hand1 and with a fork lifted one of the feet out of the hot water1 then quickly rubbed the thin1 yellow skin1 which came off as readily as the skin from a ripe1 scalded tomato2 then she bent back each nail and that1 too1 came off1 leaving the foot delicate1 white1 and clean4 ,the rest were done in the same way4 8,the only thing necessary is great quickness2 the skin gets #8set' as the water cools4 8,you can put the fowl away now till to-morrow1 ,marta1 but the giblets ,i will put on to stew for gravy4 ,here are the feet1 the heart1 the neck1 gizzard1 and liver1 all well cleaned4 ,they need a pint of water1 a slice of onion1 a piece of carrot1 as big as your thumb1 cut in it1 half a tea-spoonful of salt1 and a sprig of parsley4 ,now if ,i had not these vegetables in the house1 ,i should do without2 but having them1 the gravy will be much better4 ,let these giblets stew down very slowly1 till only half remains2 then strain1 and you will find it is a solid jelly1 when cold4 8,ah1 ,marta1 what is the matter with the bread8 and how comes it so late to-day80 ,marta was just taking from the oven the one loaf which formed the tri-weekly baking1 and at a glance ,molly knew it was a failure4 ,it was a peculiar color1--a drab tone1 instead of the bright1 yellow brown it should have been1--and it looked flat4 8,that ,i don't understand10 said ,marta2 8it seemed to-day as if it would never rise40 ,it must here be said that after ,molly showed ,marta bread-making1 her bread had been very good4 ,she had made it three times so well that ,molly thought that part of her teaching was over4 ,this was the fourth time1 and it was evidently a failure4 ,she thought of all she had heard from experienced housekeepers1--how thankless a task it was to teach servants1 for when they attain perfection1 they lack the ambition to keep to the mark2 they 8run down10 as it were4 ,for a moment ,molly was appalled at the prospect of working so hard and faithfully with ,marta1 if it was to end thus2 and then she remembered1 if it should prove so in this case1 it could not be possible that some girl would not be wise enough to see the advantage to herself of keeping up to a standard4 8,even if ,i have to change several times1 at last ,i certainly shall find one who repays me2 then ,i shall have a year or two of peace and comfort40 ,but she did not make up her mind to the worst about ,marta from this failure4 ,it had been gradually becoming clear to her that ,marta had some good qualities and many faults4 ,whether the qualities balanced the faults was something she had seriously to consider when she had had longer trial2 and which would depend much on whether1 once knowing a thing thoroughly1 she could be trusted to do it4 8,marta1 nothing of this sort can happen without a cause2 try to think what it can be40 ,molly studiously refrained from showing her vexation1 for she really wanted to find out whether ,marta had erred through carelessness or ignorance2 and the only way to get at the facts was1 not to frighten her into deception by seeming angry4 8,i cannot think1 unless the yeast was not good2 ,i was very careful40 8,get me the rest of the cake of yeast40 ,when she brought it1 ,molly broke it4 ,it broke off short1 and smelt quite good2 had it been stale it would have pulled like dough1 or smelt bad4 8,no1 the yeast is good1 and in proof of it ,i must make something else with it4 ,but ,i think you must have put it in too hot water40 ,as she spoke she had cut the loaf4 8,this looks just like bread made with scalded yeast1 or that had risen too slowly from having too little yeast40 8,no1 ma'am1 ,i am sure the water was not too hot40 8,and it could not have been chilled when you set it to rise1 ,i know4 ,ah1 there's one thing1 ,marta6 perhaps you forgot to stir the yeast after you dropped it in the water1 or did not do it sufficiently1 and it remained at the bottom and never went into the bread at all40 ,this seemed the certain solution1 if what ,marta said about the water was true2 but the girl shook her head4 8,no1 ,i am sure ,i stirred it1 and it all went into the flour40 ,molly looked at her1--could she be telling the truth8 ,if she had not known the bread had had long enough to rise1 she would have thought it had been put into the oven directly the dough was in the pan1 without being allowed to rise2 but that she knew could not be1 for she had seen it rising1 and wondered why it should be so late4 ,she wished now she had asked before it was baked2 but ,marta had been out of the way1 and when she returned to the kitchen the matter had slipped from her mind4 8,i have told you to warm the flour4 ,i suppose you didn't make it very hot40 8,no2 ,i did everything just as you showed me40 ,molly said nothing4 ,marta must be untruthful2 this was a more unpleasant thing to discover than the failure of the bread4 8,well1 we must have bread2 it is four o'clock1 and ,saturday4 ,i will make a rye loaf1 because it needs to rise only once after it is mixed1 and by seven o'clock it will be ready to bake40 ,molly measured the flour and set it to warm 7she meant to make this bread herself1 because she was much quicker than ,marta74 ,as she poured the hot water into the cold1 to make the right temperature for the yeast1 a thought struck her2--she always dissolved the yeast in the tin pint measure1 and ,marta did the same4 8,marta1 after you put the yeast in the water1 did you set it on the stove80 8,yes1 ma'am1 the water was a little cool1 and ,i set it there to dissolve2 but ,i did not let it get a bit hot1 and it was quite back of the stove40 8,that is the mystery then60 ,molly had remembered hearing a lady speak of having done the same thing herself2 and though it was back of the stove1 and the water could not get hotter1 the yeast1 being at the bottom in contact with the hot iron1 had baked or scalded4 ,of one thing she was very glad2 ,marta had immediately owned the fact1 and the failure had not come from her neglect of any of the rules ,molly had laid down1--only from not understanding cause and effect4 ,,chapter ,,xxi4 ,,to ,,make ,a ,,fowl ,,tender ,,as ,,spring-,,chicken4 ,,as ,i have said1 the fowl was a yearling1 and ,molly meant to try with it an experiment she had seen practiced in ,france1 by which fowls1 not quite young1 were made very tender1 without being converted into fricassee or pot-pie4 ,on ,sunday morning1 before going to church1 she had taken a large sheet of soft paper1 and1 after twisting the wings over on the back1 and forcing the legs up against the body snugly1 securing them there with skewer and twine1 and fastening the skin of the neck neatly on the back with a toothpick1 she seasoned it and wrapped it entirely in the paper1 which was large enough to cover it twice4 ,she then tied it up with twine4 8,marta1 put this chicken in the oven at half past eleven2 that is1 half an hour earlier than if it were a young chicken4 ,let the oven be hot1 and1 at a quarter past twelve1 remove the paper4 ,take care to let all the grease that may be in it run into the pan2 flour the fowl a little1 and set it back in the oven and roast it4 ,take care to turn it often1 and let it get well browned2 when you take it up1 remove skewer and string1 pour the gravy from the giblets1 with the liver and gizzard chopped very fine1 into the dripping-pan2 set it over the stove1 season1 and1 if it should not look a nice rich brown1 put about two drops of caramel in it4 ,send the gravy to table in a sauce-boat40 ,marta promised to follow directions carefully1 and ,molly left the kitchen2 and then1 remembering a mistake ,marta might make1 hastened back4 8,i told you to flour it1 but ,i mean only to shake a very little over it from the dredger2 if it is at all thick there will be a white1 pasty coating on the outside1 instead of a crisp1 brown one40 ,after church ,molly went to the kitchen to see if everything was going right1 and saw on the table a cupful of pretty yellow balls4 8,what are these80 she asked1 taking one up1 but found it collapsed between her fingers4 ,it was simply a wind ball1 and the outside as thin as paper4 8,they are ,german noodles for soup10 said ,marta1 her face beaming with pride4 8,they are very pretty2 and1 though ,i know several sorts of noodles1 ,i have never seen these40 ,at dinner the clear soup1 with the addition of ,marta's noodles1 was excellent1 and she found that steaming the fowl in paper1 before baking1 agreed just as well with the ,american bird as a ,french one2 the limbs fell from under the knife1 as ,harry carved1 and the oft despised yearling might have rivalled the youngest and juiciest spring chicken4 ,,chapter ,,xxii4 ,,dollars ,,and ,,cents4 ,,molly reached the end of her first month's housekeeping1 and now could see exactly where she stood1 and could plan for the coming month to advantage4 ,referring to her note-book1 she found she had spent #ec cents less the second week than the first1 #ge cents less the third1 and #fj cents less the fourth4 ,she had1 therefore1 in hand nearly #b1 and provisions in the house for a couple of days4 ,she had also salad-oil1 olives1 ,worcestershire sauce1 cooking-wine1 pepper1 salt1 mustard1 corn meal1 and vinegar1 to last a month at least4 ,there was also over a pound of coffee left2 and she would need only three pounds of lard in place of five1 as there was nearly half left1 and two instead of four pounds of coffee4 ,she had1 therefore1 that much to deduct from her second month's grocery bill1 and several additions to make to it1 for she had so far done without many articles she liked to have in the house2 she found1 too1 that the twelve pounds of sugar she had allowed must be increased to fifteen1 twelve granulated1 three cut loaf4 ,her order for the grocer stood for the second month thus3-- ,three pounds loaf sugar #j4cj ,twelve pounds granulated sugar 4#if ,flour #a4jj ,kerosene #a4jj ,potatoes 4#dj ,lard 4#cf ,coffee 4#fj ,tea 4#ge ,soap 4#be ,toilet soap 4#aj ,starch 4#jh ,cracker meal 4#ae ,cheese 4#ah ,capers 7small bottle7 4#cj ,two pounds of currants 4#bj ,one pound of ,valencia raisins 4#ad ,one pound of ,sultana raisins 4#ah ,one half pound of citron 4#ae ,one half pound of shelled almonds 4#bc ,gelatine 4#ah ,hominy 4#aj ,extract of vanilla 4#be ,alcohol 4#aj ,extract of rose 4#aj ,oil bitter almonds 4#aj ,pickled gherkins 4#ce ,two cans of peas 7,american7 4#cj ,graham flour 4#af ,lemons 4#bj ,carrots1 turnips1 onions 4#dj ,apples 4#dj ,parsley 4#je ,molly had carefully saved the peels of all lemons used in the past month1 which had not been grated4 ,as they were squeezed1 the pulp was scraped out1 and then they were dropped into a gem-jar of salt and water1 a handful of salt to the quart4 ,she meant to do the same with oranges1 through the winter1 and to candy them4 ,a cup of candied lemon or orange peel is a great addition to a fruit cake or to many puddings2 and1 as the only cost was the sugar used in candying it1 she would always keep a good supply in her store-closet4 ,the alcohol was to make lemon flavoring2 and1 as soon as it came1 she took a fresh lemon with a coarse rind1 and with a sharp knife carefully pared off the yellow as thin as possible2 this1 cut into small pieces1 she put into the alcohol1 then corked it tightly4 ,in two or three weeks this would be very fragrant extract of lemon1 growing stronger the longer it was kept4 ,the extract of rose1 of vanilla1 and of almond1 she bought of the druggist2 they were much stronger than those put up in bottles1 and of course very much cheaper1 and the ten cents' worth would last months4 ,the extract of rose was to take the place of rose-water in flavoring cakes or icing2 a very few drops would suffice4 8,now10 thought ,molly1 as she surveyed her new stock of provisions1 8,i can have some variety in dessert and cakes1 and these little bottles will work wonders in my commissariat4 ,charlotte and ,i will have a real good time when she comes40 8,charlotte0 was ,mrs4 ,welles2 and she was to come the second week in ,october1 when the hills would be in the full glory of autumn color2 and ,molly was full of anticipation of pleasure in having her old friend in her own house4 8,that alone pays for all the extra care and work of housekeeping10 she had said to ,harry1--8the pleasure of asking your friends to your own house instead of some one else's40 8,oh1 it's a paying thing in every way10 said ,harry4 8,i confess ,i'm completely converted40 ,harry had kept up his little jokes about their housekeeping2 had laughed gently over her weekly savings1 and still more when she told him it was to meet the extra expense of visitors4 8,but1 ,harry10 she had said earnestly1 8we must do that1 you know1 or else get just as much behind as ,i am now before-hand4 ,of course1 if we were a large family keeping a bountiful house1 one more or less would not need providing for2 but when just two are living as well as they know how1 on a certain sum1 that amount will not stretch to take in extra4 ,every one who manages has to calculate so2 only perhaps ,i need not have spoken of it4 ,many things are all right until they are spoken1 and then they do1 ,i confess1 sound very small4 ,of course1 if we cooked a large roast to-day1 ate it cold two or three days1 baked once a week several loaves1 and had large pots of weak coffee1 half to be thrown away1 we should not need to provide very much for a visitor2 but we aim to live differently2 and it is only by making one thing fit in with another that we can live quite within our means1 and be able to welcome a visitor without anxiety40 ,molly was flushed1 and her eyes sparkled2 for she was a little wounded4 8,my dearest little woman1 you mistook me2 ,i wasn't laughing at the planning at all2 ,i was laughing in admiration at the way you steered your little bark so very near the wind1 and trimmed so very neatly4 ,and to think1 too1 how clever you were to cut down the table-expenses after the first week without my guessing it4 ,i declare1 ,i thought ,i was living quite like a prince4 ,i am lost in admiration1 ,molly1 and feel ashamed to be so much better off than most fellows40 ,he spoke in a sort of jesting earnest1 and pressed ,molly to him4 ,she understood him well2 the slight cloud lifted1 and1 with his arm about her1 they went over the month's accounts together4 8,now do you regret the experiment of housekeeping80 she asked1 when he had congratulated her4 8,no1 indeed1 ,i don't4 ,no more boarding for me if ,i know it40 8,i am so thankful to hear you say that40 8,now1 my dear1 you've had your little innings1 listen to mine4 ,i have #bj a month1 remember1 to give an account of4 ,you know we set out1 when we married1 with the brave purpose of reserving #aj a month for emergencies4 ,but with board and laundress coming to nearly #ij1 and the numberless trifling expenses1 car fares1 etc41 in ,new ,york1 in the whole twelve months we did not save #aj40 8,i know1 and it worried me very much2 to live right up to one's income seems terrible40 8,not so terrible in our case1 because ,i'm sure of a steadily increasing salary2 and ,i propose we do not increase our expenses for some years to come40 8,oh1 no indeed6 ,whatever the increase1 it must be saved so long as we have health40 8,well1 ,i find by living in the country that drain of small expenses is avoided2 and ,i actually have #ab in hand40 8,oh1 ,i am so thankful1 but0--anxiously--8you have not been going without lunch80 8,by no means2 but ,i find fruit or a sandwich and glass of milk makes me as good a lunch as ,i want1 and averages ten cents a day40 ,harry's commutation ticket was #f a month1 #c only of which had to come from the margin of #bj4 7,it will be remembered that the amount they allowed for their rent1 servants1 and table was #gg4 ,the #c saved from their old boarding-house expense of #hj partly paid the commutation ticket47 ,harry had therefore limited his personal expenses to #e for lunch and newspapers1 tobacco1 etc4 ,molly was very proud each time she remembered how freely he had spent money before their marriage1 and how cheerfully he had resigned the cigars and expensive luxuries that were almost second nature1 for her sake4 ,how could she grudge any pains that should make his house a little like the one he had been accustomed to8 ,they had both decided to be very economical in dress2 and it is astonishing how very little will keep up a wardrobe once well supplied1 provided one does not easily tire of the same garments4 ,altogether ,molly thought the outlook was bright enough2 and1 after thus summing up1 they spent a long1 happy evening laying plans4 8,oh1 what is your conclusion about our light-handed ,phyllis2 will you keep her80 8,oh yes2 she certainly is rather exasperating sometimes1 and ,i have thought it over seriously whether ,i should take the trouble to go on with her or change2 but she has some very good qualities2 she is very clean1 and very saving1 and really about cooking very intelligent4 ,outside of the kitchen ,i can't say much for her2 but another might be stupid there1 too1 so ,i think ,i'll bear the ills ,i know40 ,marta's wages were but #aj2 but ,molly had found it absolutely necessary to hire a woman for two days1 that ,marta might see how washing and ironing was to be accomplished in this country1 which ,molly herself knew little about4 ,she knew what the result should be1 but how to attain it she did not know4 ,when the woman came1 she was careful to profit1 herself4 ,she watched the process1 and asked the woman a dozen questions4 8,it seems to me that ,marta rubs enough and works hard enough1 but nothing looks just right10 she had said1 as she watched the apparently easy movements of ,mrs4 ,hall1 who was considered an excellent laundress4 8,lor bless you1 ma'am1 it ain't the rubbin' with clothes like your'n1 it's the rinsin'1 and the washin' in plenty of water--many ov 'em stuff the tub just full of clothes as they can pack1 and then puddle them all through in a little water one side the tub1 when it's just as easy to have a few bits in at a time4 ,then when they're a bilin'1 the biler's chuck full1 and no room for 'em to scald2 and they're put right out of the bilin' suds into the blue rinse water1 'stead ov bein' suddled first40 8,what is suddled80 8,well1 just being put into a tub ov clear or near clear water1 an' gettin' the soap out of 'em2 then they kin be tossed into the rinse40 8,you think1 then1 it's not the labor1 but the water80 8,stan's to reason1 if the cloes come out of thick water1--,i don't mean dirty2 your cloes wouldn't make dirty water if you was to try1--they'll look thick40 ,this was a great thing for ,molly to know4 ,she saw the principle of it1 and she knew ,marta grudged no work2 it was only that she did not expend it in the right direction4 ,less rubbing1 but more water1 then1 was no doubt the secret4 ,with ironing she learned less1 ,mrs4 ,hall's views on the matter being of the ,bunsby kind4 ,molly had been reading all she could find in books about it1 but she believed a few words from a practical laundress would enlighten her more than much reading4 ,she had only one clear idea herself2 and that was that the most beautiful laundry-work she had ever seen1 she had been told1 was due to long boiling of the starch4 8,i boil it till it runs off the spoon like melted silver10 the woman who did it told her4 8,what do you think about starch8 ,ought it to be long boiled80 she asked ,mrs4 ,hall4 8,oh1 ,i don't know4 ,some says so1 some says not1 but ,i never makes no differ2 if ,i'm not ready the starch biles1 if ,i am1 it don't4 ,it's all in the ironin'1 ,i say2 if you kin iron1 you kin40 8,but surely sometimes starch sticks40 8,yes1 if you don't understand it40 ,molly gave up2 but she found ,marta so far improved by what she had seen1 that the money was well expended4 ,but to return to the dollar and cent question4 ,her grocery bill for the coming month was #aj4jb against #aa4bb for the last 7see ,chapter ,,ix471 and the weekly proportion of that would be #b4ej4 ,of several articles1 such as flour and potatoes1 she had renewed the supply2 not because they were really exhausted1 but would be in a few days2 all of which small 8lap-overs10 however1 would make a little difference to one who watched her expenses so closely as ,molly4 ,,chapter ,,xxiii4 ,,chiefly ,,social--,,mrs4 ,,framley',s ,,opinions4 ,,molly during the month had become acquainted with all ,mr4 and ,mrs4 ,winfield's friends2 they had gone to the 8readings0 each week1 and1 not being hypocritical young people1 but very ready to be amused1 had enjoyed themselves much4 ,the 8readings10 she found1 were really modified theatricals2 and as happily no great tragedies or legitimate dramas were attempted1 but bright comedies or farces1 they were usually well done2 and where they were not the fun was greater4 ,molly was glad they had found so many pleasant people in ,greenfield2 it made the ordeal of a winter in the country for ,harry far less trying4 ,she was expressing an idea of this sort to ,mrs4 ,framley1 who said3-- 8,but you don't seem to think the ordeal is as great for you1 who are in the country all day4 ,i'm afraid you spoil ,mr4 ,bishop40 8,oh dear1 no10 laughed ,molly2 8but ,i do think it right to make life just as pleasant to him as ,i can40 8,my dear1 don't you think women do too much of that8 ,isn't it just as much a man's business to see that his wife enjoys herself as hers to cater to his amusement8 ,you told me the other day you don't care for chess2 yet you make a point of playing it4 ,why shouldn't ,mr4 ,bishop make a point of doing something you like80 8,i don't know2 but ,i don't believe he would think of it2 if he did1 no doubt he would try to amuse me40 8,that's just it6 ,you are so self-effacing that it doesn't occur to him4 ,i am no woman's rights woman2 ,i don't want to vote2 but ,i do not believe in catering to a husband's taste any more than he caters to mine40 8,i haven't thought much about it10 said ,molly slowly4 8,it just comes natural to me to do what ,i can to please ,harry1 but ,i don't know that it is any credit to me1 for ,i enjoy it just as much as he does2 perhaps if ,i didn't ,i might not do it40 8,well1 you are newly married1 but later you will find you have made him thoroughly selfish2 at least1 he is a remarkable young man if he doesn't get so4 ,look at ,jane ,carlyle60 ,molly laughed4 8,i love ,mrs4 ,carlyle1 and ,i am always surprised at the tone of commiseration adopted toward her4 ,i think she thoroughly enjoyed ministering to her husband--why shouldn't she8 ,she loved and admired him1 and it was her life work2 and ,i think ,i understand such a woman well enough to feel sure she was happier drudging for him than she would have been with some smaller man drudging for her4 ,all her letters1 for the first twenty-five years of her married life1 show that she rather gloried in overcoming her difficulties4 ,i dare say she would have pitied some other woman doing the same things2 but we all leave out1 in thinking of others1 the personal affection which makes the things we do and suffer for those we love a pleasure40 8,my dear ,mrs4 ,bishop10 cried ,mrs4 ,framley1 laughing1 8,i had no idea you could be so eloquent4 ,i think1 at one of our meetings1 instead of a reading1 we will have a lecture from ,mrs4 ,bishop1 entitled ,the labor that we love physics pain4 ,you haven't convinced me1 though1 because my opinions are founded on principle1 and the conviction that women ought1 out of self-respect and for the sake of other women1 to expect that a husband should sacrifice his tastes and pleasure1 and consider it his duty to amuse and entertain his wife as much as she does him1 and not consider his duty done if he provides for her and treats her as well as he would a favorite horse40 8,i can understand if people1 man and wife1 or brother and sister1 begin to draw the line as to what is to be conceded and what expected1 and what they do for those they love becomes a conscious self-abnegation1--that life under such circumstances may be looked upon as one of self-denial2 but ,i fancy few really are denying themselves while pleasing a loved one40 ,mrs4 ,framley smiled4 8,you are the last person ,i should have thought romantic1 but ,i see you are2 talk to me ten years from now1 my dear1 and ,i'll listen respectfully40 ,molly thought the matter over when she was alone4 ,was she really in danger of spoiling ,harry8 ,she certainly had known husbands who took all the comfort of their homes just as their right1 and never seemed to think they need do anything toward the family pleasure beyond paying the bills4 ,molly was devoted to her husband2 but she was not so blinded by her love as not to see that ,harry was in no way a perfect man4 ,he was pleasure-loving only in the sense of seizing life's enjoyments1--even his generous impulses were part of them1--and he was too fastidious for a poor man2 and ,molly could quite realize that he might not be a loving husband to some women just as good as she was1 and yet she knew his faults were faults of temperament4 ,how could he help it1 if he liked brightness and gaiety and rather shirked the dreary side of life8 ,she sympathized so much with him that she had no dread of the future2 she had no wish to make him over to her standard4 7,herein lies the secret of half the 8incompatibility0 in marriage1 if ,molly had but known it2 but she was not1 consciously1 a social philosopher47 8,well1 ,i can't help it2 ,i don't believe ,harry will be more spoiled by being made happy in his own way than if ,i try to make him make me happy in mine2 and if he does ,i can't help it4 ,it all depends1 ,i suppose1 whether one loves a man well enough to enjoy his pleasure and find one's own in it2 and ,i can't help thinking ,mrs4 ,carlyle was just as happy as those who pity her1 until she got ill and morbid2 the sacrifices she seemed to make of her own comfort were not so1 for her pleasure was in promoting that of her great husband40 ,on the whole1 ,mrs4 ,framley's warning had done no good or harm4 ,while boarding1 although ,molly had been as reserved as politeness permitted1 and limited her intercourse with the ladies to formal acquaintance1 it had been impossible for her to escape many such warnings1 uttered good-naturedly1 often by the way of joking a young wife2 but she knew then1 as now1 she could lay no deliberate plans to secure her husband's love and attention2 if she gave more than she received1 she could not help it--she loved to give4 8,if it is really necessary to measure one's devotion in order to secure happy married life1 then those women who love least have most chance of happiness2 but it cannot be40 ,,chapter ,,xxiv4 ,a ,,very ,,plain ,,pudding--,,how ,,to ,,cook ,,odds ,,and ,,ends--,,bills ,,of ,,fare ,,for ,a ,,week4 ,,molly',s enlarged circle of acquaintances enabled her to ask aid for poor ,mrs4 ,gibbs2 and several had subscribed small sums1 which1 put together1 bought the poor soul fuel for a couple of months2 and others who regretted inability to give money--having so many calls already--gladly sent to ,molly odds and ends of food1 fag ends of steak1 the tops of mutton chops1 etc41 which1 long and softly stewed and left till cold1--when the fat came off in a cake which made nice dripping for ,mrs4 ,gibbs to fry mush or potatoes in1--then stewed again with onions and potatoes at some times1 vegetables and barley at others1 made a very appetizing dish2 thus with a very little of ,molly's time and what would have been thrown away by one or two families1 savory1 nourishing food was provided for the destitute woman and children4 ,had the meat and vegetables been sent to ,mrs4 ,gibbs herself1 they would have done comparatively little good2 they would have been fried1 and the fat probably thrown away1 and the tough meat eaten without relish4 ,a large bread pudding1 too1 was made once a week2 and1 as it cost so little and was so good1 ,mrs4 ,lennox asked ,molly for the recipe3-- ,,plain ,,bread ,,pudding4--,soak stale bread1 crust and crumbs1 in skimmed milk till soft2 press out the milk1 and beat the bread fine2 add a table-spoonful of molasses1 a tea-spoonful of ginger1 and the third of a nutmeg to each quart of beaten bread2 sweeten to taste2 pare the yellow rind of an orange or lemon1 or both1 chop them fine1 and add them with one or two cups of currants1 according to the size of the pudding2 put the whole into a pan1 smooth it over the top1 and strew it thickly with nice beef dripping or butter4 ,bake a three-quart pudding slowly four hours4 ,better cold than hot4 ,this pudding1 if care is taken with the flavoring1 will by no means taste poor4 ,it is especially nice cut in slices and fried1 or--in hot weather--eaten cold with milk or cream and sugar4 ,mrs4 ,gibbs was getting now strong enough to do sewing1 and one lady lent her a sewing-machine she was not using2 ,molly felt there was now some hope of her getting work enough to partly support her family4 ,mrs4 ,lennox and ,molly had often talked again over the advisability of the former getting help in her house1 or not2 ,molly was strongly of the opinion that1 as her health was before everything1 it certainly was advisable and truly economical1 but she did not venture to urge it1 because she knew everything would depend on the kind of girl they would get2 yet it seemed that any one with but two good qualities1 willingness and strength1 must be a great gain to a woman situated as her friend was4 8,i do dread green girls1 they generally are so stupid40 8,i confess they often are2 so are those not green1 only they conceal their stupidity better1 and often add conceit to it2 but it seems to me what you are in urgent need of is a pair of strong arms2 if you get those1 you can do without the brains1 or supply them2 you never stop to ask if the woman you hire to wash and iron is stupid or not1 she simply does the work set for her2 and if one pays a girl low wages1 and she does just the work you show her1 like a machine1 every day instead of two days a week1 won't you be better off80 8,yes4 ,when ,i think of the matter like that1 ,i see ,i should1 even if ,i have to follow her round for a month or so40 8,yes1 you will be saving your muscles40 8,and ,i might then get time to think of my children's minds as well as their bodies2 my life is so sordid1 ,i never read a line2 and when ,mr4 ,lennox reads to me ,i am sorry to say ,i am too pre-occupied to listen4 ,it is a frightful waste of life40 ,she sighed1 and on the last of these conversations said3 8,mrs4 ,bishop1 ,i've resolved to try the experiment4 ,i am not so afraid of the increased butcher bills since ,i have so many of your recipes40 8,i don't believe you need be2 but you can easily get an idea of what you will spend4 ,i think it a good plan to write out a sort of list every week2 it saves thinking each day what to have for dinner1 and1 of course1 can be modified according to market prices4 ,i limit myself to certain prices3 and1 if ,i find some articles dear one day1 ,i can easily change2 for instance1 cauliflowers have been wonderfully cheap this fall1 and twice ,i have got a small one--large enough for us two--for #aj cents2 to-day ,i meant to have fried cauliflower1 and found a very small one was #bj cents2 of course ,i did not get it4 ,you might draw up some sort of a list of provisions for a certain time1 allowing for the extra person1 and get a close idea of your probable expenses40 8,i wish you would help me40 8,i will1 gladly40 ,later in the day1 ,mrs4 ,lennox came in much excited4 8,my dear6 ,mrs4 ,framley's chambermaid has a sister expected to arrive from ,ireland this very week1 and she is trying to get a place for her2 and ,i am tempted to try her4 ,she is sixteen1 and the sister says for the first three months she will let her live with nice people for very little40 8,i would by all means engage her if ,mrs4 ,framley thinks well of the sister40 8,yes4 ,she says she is respectable and clean40 8,that's about all one can hope for1 and ,i think it is a fortunate chance40 8,i shall decide4 ,oh1 think of my having another pair of working hands in my house3 such a weight will be off my shoulders1 and this saves me going to ,castle ,garden40 ,molly had decided to write her own bills of fare for the week1 as it would save her thinking each day1 and she could manage better1 knowing beforehand all she would need4 ,accordingly1 on the first of the month1 she wrote out the following as her programme for the week's dining4 ,the breakfasts so often came out of the dinner that she did not need to make special arrangement3-- ,,bills ,,of ,,fare4 ,noodle ,soup4 ,braised ,beef4 ,cabbage la ,crme4 ,fried ,potatoes4 ,beets4 ,cheese ,omelette4 ,polka ,pudding and ,sauce4 ------ ,filets de ,sole with ,bchamel ,sauce4 ,miroton of ,beef4 ,green ,peas4 ,potato ,balls4 ,iced ,cream ,coffee4 ,cake4 ,fruit4 ------ ,black ,bean ,soup4 ,chicken ,fricassee4 ,potato ,croquettes4 ,peas4 ,king ,william's ,pudding4 ,fruit4 ------ ,cod1 with ,hollandaise ,sauce4 ,roast ,mutton4 ,stewed ,onions4 ,scalloped ,potatoes4 ,frozen ,bananas4 ,cake4 ------ ,clear ,soup with ,royal ,custard4 ,fried ,fowl 7,french fashion74 ,sweet ,bread4 ,tomatoes1 au gratin4 ,stuffed ,potatoes4 ,vanilla ,souffl ,pudding1 ,hard ,sauce4 ------ ,german ,soup4 ,boiled ,mutton4 ,stewed ,onions4 ,potatoes4 ,macaroni4 ,cheese4 ,spoonful ,pudding1 ,almond ,sauce4 ,fruit4 ------ ,raw ,oysters4 ,mutton1 ,re served4 ,stewed ,onions4 ,dresden ,patties4 ,potatoes4 ,old ,english ,fritters4 ,fruit4 ,,chapter ,,xxv4 ,,marta',s ,,noodles--,,braised ,,beef--,,how ,,to ,,adapt ,,one',s ,,materials--,,polka ,,pudding ,,and ,,sauce4 ,i ,,have said before that ,molly had repeated1 as often as she could1 the dishes she had first taught ,marta1 so that she might not get confused1 and might know thoroughly a few things4 ,she hoped by this means to be able to depend upon her for certain dishes4 ,at the beginning of this new month ,marta seemed to have learned thoroughly how to make clear soup1 white sauce1 bread1 and to fry2 and to ,molly this did not seem a bad result4 ,in knowing how to make clear soup1 she knew the principle of soup-making1 and could make any other meat soup1--also in learning this she had learned what slow boiling really meant1 and could therefore boil meat well4 ,to make white sauce perfectly meant to do many other things of which that1 or its modifications1 are the foundation4 ,whether ,marta's intelligence was quick enough to show her the value of the key she held1 that good white sauce meant good bchamel sauce1 good celery sauce1 lobster sauce1 poulette and all the long list of sauces with high-sounding ,french names1 that seem so hopelessly unattainable to ordinary cooks1 as well as all kinds of white soups1 and many sweet dishes1--that she would see and apply all this was a great deal too much to hope2 but if she would only keep her execution of what she could do up to the mark1 ,molly would feel that her efforts were far from wasted4 8,if she will only not be content with having accomplished these things a few times1 and will not become careless as she gets familiar1 ,i must be very thankful20 but this was just what ,molly did fear4 ,the bread1 although light and good1 was never twice alike1 unless ,molly superintended the making2 which assured her that ,marta had taken to 8guessing0 or1 what was as bad1 to measuring carelessly4 ,carefully she explained to her that a pint of flour did not mean all that could be taken up on a pint measure1 or that a pint of water did not mean the larger half of a quart measure2 but the bread still came to table1 sometimes coarse-grained1 sometimes very close1 showing it was sometimes made very wet1 at others stiff1 but always light and sweet so far2 but she feared this lack of exactness might run into other things4 ,if so1 it could not be helped4 ,molly knew that many very good cooks1 who turned out excellent dishes1 never measured1 could never tell how they did it1 or give an intelligible recipe4 ,such cases had been often quoted to her as a reason why the precision of scientific cooking1 as taught in cooking-schools1 was nonsense2 but she knew that those who cooked thus1 although they might produce excellent results four times out of five1 the fifth time might make a failure2 they are always subject to good and bad 8luck0 with their cooking2 and she knew1 too1 there are a certain few who are gifted with such a correct eye for quantity that they could calculate the weight of a thing to a quarter of an ounce1--she herself had this gift to a certain extent1 but she never trusted to it1--yet she understood that a cook with that exceptional gift might do as well without weighing as with it2 the only misfortune was that the generality were not so gifted1 but believed themselves to be so1 and the result is the frequent uncertainty with which one so often awaits the appearance of ,dinah's or ,delia's efforts1 that result depending on their 8good0 or 8bad luck40 ,however1 ,molly was convinced that she had done her part with ,marta1 and that if she failed in the things she knew1 it would not be because she did not thoroughly understand2 and she could now try to teach her several new dishes4 ,the bill of fare for the day was noodle soup1 braised beef1 cabbage with white sauce1 fried potatoes1 and polka pudding4 ,about a pint of clear soup was on hand1 and ,molly had many times intended to let ,marta show her how to make the ,german noodles that had so pleased her when she first saw them2 but on days when clear soup was made or used1 something had always called her attention2 and even to-day was ironing-day1 but she helped ,marta through with her work1 so that there might be half an hour to spare without putting the ironing back1 and then while ,marta was finishing she prepared the dessert4 ,she had a recipe for polka pudding which she had often heard praised1 and now1 as she had the materials1 would try4 ,i say she had the materials2 but ,molly was very clever in 8cutting her coat according to the cloth40 ,the recipe called for bitter almonds as well as sweet2 she knew by flavoring a portion of the sweet almonds with the extract of bitter she would have the same effect4 ,rose-water also was called for2 she poured a few drops of the extract of rose into a table-spoonful of water1 and she had it1 or at least the effect4 ,the recipe was as follows3-- ,,polka ,,pudding4--,one pint of milk1 boiling hot1 two table-spoonfuls of corn starch mixed smooth in a little cold milk2 then pour the boiling milk on it and stir all the time2 thicken over the fire and mix1 when cooked1 with a table-spoonful of rose water1 a table-spoonful and a half of thick cream2 or stir in one and a half of butter1 one ounce of bitter almonds and one of sweet ones blanched1 and beaten with a little white of egg to prevent oiling2 beat the yolk and the rest of the white with another whole egg very light4 ,mix all together1 let it come to the boiling-point1 put it into an oiled mould1 and set in ice4 ,there were one or two peculiarities about this pudding2 it was unsweetened1 except by the sauce1 which might make it a pleasant change from sweeter dessert1 and it was to be served ice cold on hot plates with hot sauce4 ,the first thing was to blanch the almonds1 which she did by putting them in a bowl and pouring water over them1 which she was careful to have quite boiling2 when they had stood two minutes1 she took them out of the water with a fork1 laid them on a coarse cloth1 and pressed them between her thumb and finger1 when they slipped easily out of their skins4 ,she dropped them as they were done into cold water to keep them white4 ,when all were finished1 she dried and weighed them 7two ounces of almonds blanched being very different from the same weight in their skins71 and then1 as she had no mortar1 she took the chopping-bowl1 assured herself it bore no odor or trace of herbs1 and first chopped them fine2 then with the potato-masher1 which she never used for its legitimate purpose1 pounded them4#b ,one-half of these she flavored strongly with bitter almond and the rest of the recipe she followed exactly1 using cream instead of butter1 as she had it1 having saved it from dessert the day before for this purpose4 ,she measured the table-spoonfuls of corn starch very carefully1 for nothing is more disagreeable than too much1 and she boiled it in a saucepan set in another of water1 so that the starch might be long cooked without burning4 ,she removed it from the range to the table1 and allowed it to go slightly off the boil before stirring in the eggs2 then returned it to the range and stirred till it came to the boiling-point again4 ,when all was mixed1 she poured it into an oiled mould and set it in the ice2 and then prepared to watch ,marta1 who was delighted with her accomplishment1 and to see it so much appreciated4 ,her face fairly beamed as she found herself giving instead of taking instruction4 ,she said very little1 but ,molly stood by and noted what she did4 ,she beat one egg till it frothed1 put to it a pinch of salt1 and then worked in as much flour as it would take1 about three table-spoonfuls2 she kneaded it till it was a smooth and firm1 yet elastic1 paste4 ,this she rolled out on the pastry-board 7very slightly flouring it7 till it was as thin as writing-paper4 ,so far1 this was exactly the recipe for home-made vermicelli noodles1 which was familiar to ,molly4 ,when the paste was as thin as she could get it on the board1 ,marta lifted the sheet of yellow paste1 laid a cloth folded on the board1 and then the paste on that2 this enabled her to roll it still thinner2 then she removed the cloth and folded one-half the paste1 and asked ,molly for her thimble4 ,molly washed it and gave it to her1 and ,marta stamped a couple of dozen little disks out of the double paste4 ,they were so closely stuck together that they looked like little circles of yellow card4 ,marta now took a little pint iron saucepan1 put into it two large table-spoonfuls of lard1 and set it to get smoking hot4 ,while this was reaching the point of heat required1 she took the little sheet of paste she had not used1 and which was still single and had got very slightly dry1 while the disks were being made1 which she explained it was necessary for it to do4 ,she then rolled up the thin sheet closely1 and cut it at intervals of the third of an inch2 the paste now looked like so much yellow tape2 and these1 she informed ,molly1 were either to be dried near the fire on a sieve and kept for soups1 or to be boiled in water and dressed with butter4 ,as she spoke1 she tossed the shreds up lightly with a fork for some little time4 ,the fat was now hot2 as hot1 ,molly remarked1 as for croquettes1 proved by the fact that the little disks when dropped into it 7they became balls the minute they were in the fat7 took a pale1 golden hue2 one-half minute colored them all alike2 they were then lifted out with a skimmer1 and ,marta laid them on a clean cloth4 ,molly said nothing1 because she did not want at this time to interfere with what was ,marta's specialty1 but in doing them herself would use paper to drain them instead of greasing a cloth4 8,i am ever so much obliged1 ,marta2 these are a real novelty4 ,now we will have the others boiled for luncheon and some day you can make them for dinner4 ,mr4 ,bishop is so fond of anything of the sort4 ,i want to see you cook them40 ,it was time for them to be cooked now1 ,marta declared1 and she put on water to boil with a tea-spoonful of salt in it2 then she grated about a table-spoonful of cheese1 and when the water was fast boiling dropped the 8noodles0 into it4 ,she knew no other name than this for both the balls and the ribbons4 ,they were to boil a quarter of an hour1 she said1 and every now and then she carefully stirred them up with a fork not so as to break them1 but to keep them separate4 ,she put a large table-spoonful of butter in a little saucepan and set it to get hot4 ,when the noodles were strained off1 the grated cheese was sprinkled over them with a little pepper and salt1 then the butter was put to get boiling hot1 and immediately poured over them4 ,they were again stirred up with the fork1 and1 when the butter was well through them1 ,marta pronounced them ready2 it was of course quite a small dish1 but ,molly told ,marta if it proved half as good as it was pretty1 she would be called on to make it very often4 ,it did not belie its appearance4 8,marta1 this is quite a discovery6 ,i wonder if you can make any more ,german dainties80 ,marta smilingly said she knew only one or two really nice things4 8,then you shall make them2 but don't you see1 you silly girl1 that when you knew how to fry those little balls you knew how to fry many other things80 8,i see it now1 but ,i did not before4 ,i thought everything else had to be done in a different way in a flat pan40 8,well1 when you make these ribbon noodles again1 you will have to take the whole of the paste made from the egg1 and double the butter dressing2 for ,i'm sure ,mr4 ,bishop will be delighted with them40 ,in the afternoon1 as the irons were on the stove1 ,molly put the beef in the oven and made what ,soyer calls a 8roast-braise40 ,she took a small earthen crock or pan and put into it a large onion1 a small carrot and turnip1 two sprigs of parsley and a bay leaf2 on these she laid some fat pork shaved1 and on that the meat beef neatly skewered and tied4 ,over this meat she put a thin layer of fat pork1 and over all a cup of water and a flour and water paste1 so that the steam could not escape4 ,this was to be left in the oven1 which was not allowed to get very hot for the first two and a half hours1--just hot enough to keep the roast simmering4 ,,footnote3 #b ,an equal weight of almond paste may be used4 ,,chapter ,,xxvi4 ,,fried ,,potatoes--,,polka ,,sauce--,,clearing ,,gravy ,,of ,,fat--,a ,,variety ,,of ,,cakes ,,from ,,one ,,recipe4 ,,molly had intended showing ,marta how to fry potatoes1 so as to have them crisp4 ,if she gave directions merely1 the girl would naturally think1 being so much smaller than other things1 they would be cooked as soon1 and the result would be brown and flabby4 ,she had waited to do this until some other dish needed her in the kitchen till the last minute before dinner1 and to-day1 as the sauce for the pudding had to be made1 she could direct the one while she made the other1 and she was anxious1 too1 to see to the taking up of the beef and making the gravy4 ,she went to the kitchen in good time to attend to this4 ,half an hour before the meat was to come out1 the oven was allowed to get very hot4 ,when the paste was removed from the crock1 the savory steam filled the air4 ,the beef was lifted from the crock1 put in the dripping-pan and set on the top shelf of the oven1 now quite sharp1 for half an hour1 to brown1 while ,marta prepared the cabbage4 ,the potatoes1 peeled and cut into thin slices1 had been lying in ice-water since morning4 ,they were now drained and dried thoroughly1 and the kettle of lard was put on the range to heat4 ,then ,molly skimmed the fat from the gravy in the crock and poured it through a strainer into a small saucepan1 and she then set ,marta to rub as much of the vegetables through as possible4 8,marta1 you need not chop the cabbage to-night2 for a change you will press all the water you possibly can from it1 cut it across pie-fashion when it is in the dish1 and make a gill of nice white sauce1 using1 remember1 half a table-spoonful of butter1 half one of flour and a gill of milk40 ,molly was draining the cold water from the cabbage as she spoke1 and put it into the boiling water2 then1 as it was too soon to make the sauce1 she went to arrange the dining-table--which was something she found quite impossible to teach ,marta4 ,when she returned ,marta had rubbed the greater part of the vegetables through4 ,molly put a cup of boiling water into the crock1 stirred it well round the sides1 then poured it through the remains of the vegetables in the strainer into the saucepan1 and then set it on the range to boil fast2 it was still thick with fat4 8,marta1 when that boils throw in a little cold water1 then skim it2 do that three or four times till it is quite clear of fat1 then set it where it will boil rapidly1 to get rid of the water you have thrown in4 ,when the grease is entirely off it1 you can stir in a dessert-spoonful of brown thickening40 ,molly needed for the polka sauce one table-spoonful of butter1 well washed to remove salt1 two large table-spoonfuls of powdered sugar1 and a glass of wine1 and the directions were as follows3 8,beat sugar and butter till very light and white1 make the sherry quite hot1 add it gradually to the butter and sugar1 beating all the time1 stand it in a saucepan of boiling water1 and do not cease beating till all are at the boiling-point40 ,molly had to content herself with beating the sugar and butter to a very light cream and measuring the wine2 she must trust ,marta to finish it while they were at dinner1 as it was evidently a sauce that could not stand4 ,when ,marta had thickened the gravy for the meat1 ,molly seasoned it with pepper and salt1 let it boil fast till very rich1 then took it from the range and left it to stand for a few minutes4 ,marta had the soup on1 and the noodles in the bottom of the tureen4 8,now1 ,marta1 try the fat1 and put in the potatoes if it is as hot as for your noodles4 ,you must leave them till the fat recovers the heat--it is of course chilled by the cold potatoes going into it4 ,if you were frying for a large family you would only put in part at a time1 but for our little dish you may safely put in all40 ,in about one minute they were drawn away from the intense heat4 8,that is because they take at least eight minutes to cook4 ,they will be tender before1 but not crisp1 and if they were kept in the hottest part they would be dark in color long before ten minutes4 ,understand1 you must not put them where they will cook slowly1 but where they will cook more slowly than right on the fire1 and you can safely make your white sauce while they cook4 ,as ,i am here ,i'll take up the meat1 but ,i want you to notice that the gravy has still a little fat which has formed on it like a skin1 and can be lifted with a fork4 ,one way of clearing very greasy stock or gravy is to boil it fast1 let it stand1 then remove the skin that forms1 repeating this process several times if necessary4 ,where there is time1 this is really the best way1 for there is no need to watch it2 simply put it on the fire and remove it as you go about your other work4 8,now those potatoes are done--lift them out with the skimmer1 lay them on that brown paper ,i have put ready1 sprinkle salt on them and then turn them into a dish4 ,the beef is brown now--you can take it up1 pour part of the gravy round it and put the rest in a sauceboat4 ,now ,i'll leave the rest to you40 ,the polka pudding ,harry pronounced delicious1 and exactly to his taste1 but ,molly thought she would have preferred it slightly sweetened2 but the combination of hot and cold1 eccentric as it seemed1 was very pleasant4 ,after dinner ,mrs4 ,lennox came in for a chat1 as she occasionally did1 leaving ,mr4 ,lennox at home with the children4 ,she wanted to tell ,molly that she expected her new maid by the next ,inman steamer4 ,her sister was going to meet her on its arrival and bring her right out4 8,make up your mind to possess yourself in patience for the first few days10 said ,molly1 8for you will no doubt need it1 and then you may have real comfort40 8,oh yes1 ,i think ,i am patient4 ,to-morrow ,i am going to make a cake2 can you give me a good recipe8 ,better than the one ,i have1 ,i mean40 8,that depends on what it is4 ,do you want a cup cake80 8,yes1 the one ,i have is what they call feather cake1 and very light and nice1 but ,i would like a change1 ,i confess4 ,the recipe is one table-spoonful of butter1 one cup of sugar1 one cup and a half of flour1 half a cup of milk1 one quarter tea-spoonful of soda1 half one of cream of tartar1 two eggs and a pinch of salt4 ,then ,i stir butter1 sugar and eggs together1 beating them hard1 then add flour in which the cream of tartar is mixed and milk by degrees1 and ,i dissolve the soda in the least drop of boiling water1 and bake it in a good steady oven4 ,i use the same recipe for jelly cake40 8,i know that cake10 said ,molly2 8it is an old favorite1 and for a quite plain one it is very good indeed1 and for children or where it is quickly eaten up ,i should use it2 but ,i have to make a richer cup cake1 using very much more butter or butter and lard1 because for one thing ,i like a cake that is more like pound than sponge1 and1 for another1 ,i want it to keep fresh4 ,one loaf made with a cup and a half of flour lasts us a fortnight1 and by using nearly half as much butter as flour it is better the last day than the first40 8,i thought so much butter would make it heavy40 8,no1 if properly made you may use equal quantities of butter and flour as in pound cake1 or half a pound of butter to one of flour as in queen cake2 but a cake with much butter needs more care in baking1 and it takes longer than one with less--pound cake takes from two to three hours40 8,i am fond of pound cake1 but ,i never aspire to make one40 8,it is easy enough to make1 but not so easy to bake2 ,while eggs and butter keep fairly cheap1 ,i think ,i shall make one to keep1 so that it will be always on hand1 for the minute eggs and butter get more expensive ,i shall use as few as possible and make only fruit cake40 8,why don't you get eggs now while they are cheap8 ,i get eggs from a farmer at twenty-two cents1 but he tells me they will be twenty-five by the end of the month40 8,i pay that now at the store1 but if ,i can get a few dozen at twenty-two cents1 it will be an economy to take them4 ,i will put them down in lime40 8,that is what ,i have wanted to do1 but ,i tried once1 and put ten dozen down when they were fifteen cents1 and they did not keep at all40 8,we'll do them together if you like2 but to return to the cake1 ,i don't believe you can improve on feather cake for your purpose1 but you can vary it ad infinitum4 ,by leaving out a good table-spoonful flour and adding grated chocolate and flavoring with vanilla you have a very nice chocolate cake1 or by stirring in it a cup of grated cocoanut or one of walnut meats it is delicious1 or even by grating the peel of an orange and part of the juice1 or lemon-peel4 ,if you add fruit you need more butter1 say two table-spoonfuls1 or it will be crumbly and dry40 8,thank you2 ,i never thought of chocolate cake4 ,i shall try it to-morrow40 ,,chapter ,,xxvii4 ,,candied ,,lemon-,,peel--,,to ,,whip ,,cream ,,solid--,,iced ,,cream ,,coffee--,,madeleine ,,cake--,,potato ,,balls4 ,,the next day not being a very busy one for ,marta1 ,molly proposed to candy the lemon-peels1 that had been lying in brine until enough had been collected4 ,there were now the peels of nearly a dozen4 ,these were put on in cold water1 and when they had boiled an hour this was thrown away and fresh cold water put on them1 the object being simply to freshen them4 ,when they began to get tender ,molly tasted them to see if any salt remained in them1 but she found them quite fresh2 had they not been1 she would have changed the water once more4 ,when they were tender enough to run a straw through them1 which was when they had boiled nearly three hours1 they were poured off1 and a pint and a half of water and a pound and a half of sugar were put to boil to syrup1 while ,molly and ,marta cut the peels into chips less than an inch long and a quarter inch wide4 ,to accomplish this quickly ,molly told ,marta to cut each half lemon-peel into three equal sizes1 then to lay one on the other1 and cut across all three2 the chips were about the right size thus cut4 ,when the syrup boiled the chips were dropped in2 it was allowed to boil again1 and to keep boiling slowly till the peels were clear1 then more rapidly till there was so little liquid that they were in danger of burning2 then they were drawn to the back of the range for the remaining syrup to dry away without burning4 ,when they were at this point ,molly sprinkled half a pound of sugar through them and spread them out on plates1 telling ,marta to put them in the oven with the door open1 and let them remain all night to dry4 ,she explained to ,marta1 if ever she tried to do them alone1 to remember there must be always enough syrup to cover the peels at first1 made in the proportion of a pound of sugar to a pint of water4 ,of course1 although the process was a long one1 the only attention required was to prevent the peels burning toward the last4 ,molly knew she would be in the kitchen a good deal this week1 for she did not expect ,marta to be able to do much alone4 ,the day on which she candied lemon-peels she planned to make iced cream coffee1 a cake1 and show ,marta about the dinner4 ,mrs4 ,winfield's freezer was very small1 the cylinder holding only a quart4 ,molly had not tried it hitherto1 but home-made ices were so economical that she was anxious to become familiar with it4 ,after breakfast a cup of black coffee was made by pouring half a pint of water through two table-spoonfuls of finely-ground coffee1 in the same way as their usual breakfast coffee was made1 only of double strength4 ,to this was added a gill of thick cream and half a pint of boiled milk1 and four table-spoonfuls of sugar4 ,this was poured into the cylinder and frozen4 ,molly had ordered half a pint of cream to be kept for her the day before1 so that she would be sure of having it from twenty-four to thirty-six hours old1 and the other gill was left in the ice till it was thoroughly chilled4 ,buying cream in such small quantity she could not afford to have the usual milky residuum1 and knew the only way to whip it solid without one tea-spoonful of waste1 was to have it at least twenty-four hours old1 and thoroughly chilled1 then to beat it steadily1 without taking the beater out till it was as solid as the white of egg4 ,this usually happens in ten minutes with a pint of cream1 but if the kitchen is warm and it does not 8come0 in that time1 it is often an economy of time to set it in the ice1 just as it is1 to get chilled again2 there is no occasion to remove the froth as it rises1--the whip will be finer and firmer without4 ,marta made the ,madeleine cake1 while ,molly stood by1 recipe in hand4 8,this cake1 ,marta1 has no milk1 and therefore requires no baking-powder2 neither queen cake1 sponge cake1 pound cake1 in fact none of the finer cakes have milk1 and they are raised entirely with eggs4 ,but several very good imitations of these cakes are made with baking-powder2 the saving is not great1 and a cake made without chemicals keeps fresh much longer4 8,,madeleine ,,cake4--,for ,madeleine cake you must weigh four ounces of butter1 half a pound of sugar1 half a pound of flour twice sifted2 then grate the rind of half a lemon into the sugar1 separate the yolks from the whites of three large or four small eggs1 put two table-spoonfuls of wine in this cup1 and1 before you begin to make the cake1 butter a small cake-pan4 ,now beat the whites of the eggs till you can turn the bowl without their slipping1 cream the butter well1 then beat the yolks of eggs into it1 then add the sugar and wine2 beat well again1 and then add flour and whites of eggs alternately1 and when all is well mixed1 pour it into the pan1 and bake it in a rather slow oven for an hour4 8,i am having only half the recipe made1 so the cake is not very large2 but we are such small cake-eaters that we get tired of a large one4 ,another time1 if you make this cake1 you may put rose-water or peach-water instead of the wine1 and chopped candied lemon-peel instead of the grated peel4 ,you see the batter is much thicker than for the cup cake you made1 but if at any time you use flour that absorbs more moisture1 you must add another egg2 this is1 as it should be1 as thick as pound-cake batter1--which means1 as thick as can be stirred4 ,it is more a paste than a batter4 ,will you remember that1 when you have a recipe which says #8thick as pound-cake batter'8 ,any cake with baking-powder made as thick as this would be spoiled4 ,it would be tough1 with great holes here and there1 so you must be very careful not to confuse the two rules1--moderately thick batter for plain cakes1 with milk and baking-powder2 very thick batter for the richer ones1 made without4 ,yet1 of course1 they must be stirred with a spoon2 if too stiff for that1 your flour is very absorbent1 and you need another egg4 ,remember there is never any harm in adding an egg2 it will never spoil your cake as too much milk would do4 8,all cakes without baking-powder or its equivalents1 soda and cream of tartar1 require a much slower oven than those with them4 ,a slow oven ruins a plain cake1 a quick one spoils a rich cake1 and you must be especially careful to turn it very gently1 and1 in taking this or any cake with much butter in it from the oven1 to put it on the table very gently4 ,i have known a cake to come from the oven perfect1 yet1 from being dropped hastily on the table1 to collapse with a puff of steam issuing from it4 ,the same thing may happen from taking it from the pan while quite hot1 or from its not being quite cooked through2 cakes require to #8soak' a few minutes even after a broom straw comes out clean4 ,lack of knowledge on these small points is one of the reasons why many people who make excellent plain cakes--by which ,i mean all the variety of cakes with baking-powder and little butter--do not succeed with richer ones1 and why so many look upon pound cake as so very difficult1 while it is really as easy as any other40 ,marta had twice succeeded admirably with the cup cake1 which her unfortunate bang of the oven door had spoiled the first time4 ,instead of frying the filet de sole for dinner1 ,molly intended to have what is called by cooks turbans of sole1 with bchamel4 ,she put the bones and fins left from boning a flounder 7see directions1 ,chapter ,,xix47 into a pint of water1 and let them stew slowly at the back of the range2 then she rolled up the filets and fastened each with a wooden toothpick1 and set them to keep cool until she was ready to cook them4 ,for the miroton of beef she cut from the braised beef of the night before some very delicate slices and laid them in an oval dish2 then she put a large table-spoonful of butter in a small saucepan1 and let it get very hot1 and poured into it a cup of rice1 which had been boiled till just dry and tender1 but not broken2 this was fried1 with frequent stirring1 till pale brown1 when it was poured over the beef1 making a cover4 ,the cold gravy1 which was a solid jelly and rather too highly flavored for the purpose1 was diluted with an equal quantity of hot water and a pinch of salt2 a tea-spoonful of brown thickening was stirred into it1 and enough poured over the rice to moisten the whole1 but not make it 8sloppy20 the dish was then put into the oven to remain for half an hour4 ,marta had put on the potatoes early1 and when they were boiled she mashed them 7keeping them quite hot7 with a fork1 beating it rapidly back and forth till they were white and light2 then ,molly took them herself1 and told her to strain the bones from the fish broth or stock1 to put a salt-spoonful of salt in it1 and set it to boil again2 then to chop some parsley very fine1 to cut a thin slice of blood-red pickled beet1 and cut from it with a thimble 7in the absence of the proper tube7 little disks the size of a dime4 ,molly seasoned the potatoes highly1 putting to them 7there was a scant pint7 a dessert-spoonful of butter1 salt1 pepper1 a grate of nutmeg1 and a little parsley4 ,then she beat an egg and added part of it1 keeping out only enough to brush over the balls when made4 ,she formed each about the size of a small orange1 and brushed them over with the egg4 ,they were placed on a buttered tin and put in the oven to brown4 ,the turbans of fish were now put in the boiling stock1 and boiled till they were milky-white instead of clear--about eight minutes2 then ,molly took them up with a skimmer1 and in a small saucepan stirred a dessert-spoonful of butter and one of flour together1 letting them bubble a few seconds1 and then poured a gill of the fish stock and half one of milk to it1 stirring all the time 7in fact1 making white sauce1 but using part fish stock instead of all milk1 which makes bchamel for fish2 made with veal or chicken stock it is bchamel for meat74 ,when seasoned with a little pepper1 the little rolled filets were placed standing up in a small dish1 and the sauce poured all over them to mask them entirely2 then ,molly took a little parsley on the end of a knife and carefully sprinkled it over the same1 which1 being thick1 allowed it to rest upon it2 then a disk of the blood-red beet was laid deftly on the top of each turban1 and a very pretty dish was the result4 8,now1 ,marta1 ,i leave you to bring the dinner in as soon as ,mr4 ,bishop is ready4 ,i have left the iced coffee packed ready2 all you have to do is to wipe every spot of ice and salt from the outside1 and then fill two cups from it4 ,pile each cup very high with the whipped cream1 and bring in the cake at the same time40 ,,chapter ,,xxviii4 ,,fricasseed ,,chicken--,,lemon ,,honey--,,french ,,icing ,,to ,,keep4 ,,the next day ,molly1 while showing ,marta how to cook the dinner1 added two other articles to those she liked to have always ready4 ,cake1 as she said1 was so little eaten by ,harry and herself that a loaf lasted a week1 even with ,marta's help1 for she1 like most of her countrywomen1 lived largely on soups1 and salad1 and vegetables1 and cared little for sweets4 ,she did not care to have the same cake1 over and over again1 and had she had preserves in the house1 would have found it easy to convert it into something more attractive4 ,had she been keeping house long enough1 jams and jellies would have been in her store-room2 peaches were now the only available fruit1 and by the time ,molly was settled enough to think of doing them up1 they were both poor and dear1 and in the boarding-house they had been rather surfeited with canned peaches1 therefore she had let them go4 ,she had lately been unearthing several old recipes of her mother's and grandmother's1 and some of them she meant to try4 ,there was one called 8lemon honey40 ,it was of more modern date than the others1 and as her mother had written under it 8nice change from preserves for cake10 she decided to make it4 ,she required for it half a pound of sugar1 the rind and juice of a large fresh lemon1 the yolks of three eggs and white of one1 and three ounces of sweet butter4 ,she followed directions1 which were to put the butter and sugar together in a saucepan4 7,as the butter was rather salt she took the precaution of washing it first47 ,while these melted1 she beat the eggs thoroughly1 grated off the lemon peel into them1 taking care to remove all the yellow1 which contains the flavor of lemon1 yet not to grate deeply enough to remove any of the white1 pithy rind1 and then mixed all together over the fire until as thick as honey1 taking care it did not scorch4 ,when done it was thick1 smooth1 yellow1 and semi-opaque4 ,she poured it into two small jelly-glasses1 and put it away4 ,while she was doing this1 ,marta had been picking over a scant half pint of black beans for soup1 which when washed she put over the fire in a quart of cold water1 in which she also put one small onion1 two cloves1 a tiny pinch of marjoram1 one slightly larger of thyme1 and two sprigs of parsley4 ,these were to simmer slowly1 until the beans could be rubbed through a strainer1 and then a pint of strong beef stock1 which had been making all morning1 was to be added1 and all boiled together for an hour4 ,when the soup was on1 ,marta prepared a fowl as ,molly had shown her1 and when it was done she directed her how to cut it into neat joints for fricassee1 without mangling it4 ,while ,marta was doing this ,molly put a pound of sugar and a small cup of water into a small iron saucepan that she assured herself was beautifully clean1 and set it over the fire4 ,while the syrup came to the boiling-point she turned her attention to the fricassee1 and told ,marta to lay the pieces in a saucepan with boiling water to just cover them1 to cut an onion and half a medium carrot and put it to them1 with a level tea-spoonful of salt and the sixth of one of pepper4 ,these were to simmer very slowly until the fowl was tender1--about two hours1--then the fowl to be taken up1 the gravy strained and put to boil very fast1 till there was less than half a pint1 while in another saucepan1 half a pint of thick1 white sauce was made 7a good table-spoonful of butter and a full one of flour to half a pint of milk74 ,this was added to the chicken gravy2 they were stirred smooth together1 and the chicken returned to it and allowed to simmer in it a few minutes4 ,when ,molly had seen the fricassee prepared and slowly stewing1 she turned to the sugar1 which was now boiling fast4 ,she removed a little bluish scum1 very carefully1 not to stir the syrup4 ,when it had boiled a quarter of an hour1 she began to try it1 dipping the fork into it1 and when all the drops had run off1 watching if a long thread remained4 ,at first the drops ran off quickly1 and she waited a minute before trying again1 when she dipped in the fork4 ,drops came now slow and thick1 and after the last one a short thick end remained1 and she knew the point had nearly come4 ,the next dip left a long1 floating hair1 and ,molly took it from the fire and put it to get cool while she prepared the pudding1 for which she used the following recipe3 ,two apples1 finely chopped1 two ounces of grated bread1 two of sugar1 two of currants1 two eggs and the rind of a lemon1 grated with just enough of the juice to give a perceptible acid1 about a third of a pinch of salt1 and the third of a small nutmeg1 grated4 ,stir all together and pour into a small1 buttered bowl that it will just fill4 ,molly followed the recipe1 tied a cloth over the top 7see directions for boiled puddings1 ,chapter ,,xiv47 and put it into fast-boiling water to boil continually an hour and a half4 ,lemon sauce was prescribed for this pudding1 but as she had used eggs freely lately and it required two1 she substituted hard sauce4 ,the boiled sugar was now about blood-warm1 and a thin crust like ice had formed over it4 ,this she was vexed to see1 but she picked it off4 ,underneath1 it was as thick as very thick molasses4 ,she stirred it with a spoon1 which was rather hard work1 and in about five minutes it began to look milky2 this by continual beating changed to a texture like lard4 ,now she could use the spoon no longer1 and worked it like dough in her hands4 ,when it was a compact1 smooth mass she pressed it into a tumbler and covered it with oiled paper4 ,marta had been looking on with wondering eyes to see simple sugar change from a crystal-clear syrup to cream1 and then to a paste1 and now asked what it was for4 8,that is for icing cakes1 and as it will keep just so for months1 it is always ready4 ,i should have called your attention to the boiling1 only there was too much on hand1 and there are such delicate degrees in boiling sugar that you would need your whole attention2 some time you may take sugar and experiment2 there can be no waste--unless you burn it1 but that will not be likely--for it can be boiled over and over again4 ,when it is perfectly boiled1 that thin crust is not upon it1 only a jelly-like skin2 but when it does form1 if you find it is only on the surface1 you can take it off and keep it to sweeten other things1 but should it be grainy all through1 you must put water to it again1 and boil it back to the #8thread'2 on the other hand1 if you take it from the fire an instant too soon1 you will find that1 instead of forming a paste that you can handle1 it will remain thick cream4 ,this would do for icing1 as the cake absorbs some of the moisture1 but it would not do to keep1 nor could you add much flavoring or coloring1 so it is always better to boil it to a higher degree4 ,to-morrow ,i'll show you how it is to be used4 ,now ,i think you understand the principle of frying well enough to make the potato croquettes if ,i read the recipe to you4 ,this is it3 ,two cups of potato1 mashed very smooth without milk1 a dessert-spoonful of butter1 salt to taste1 a pinch of white pepper and a very little nutmeg 7rub the nutmeg across the grater twice71 and the yolk of an egg4 ,mix all together2 and for economy's sake ,i am going to use only the white of the egg for crumbing2 beat it with two tea-spoonfuls of water4 ,make the potatoes into the shape of small pears1 roll each in the white of egg1 then into cracker meal1 and fry just as you do the other croquettes1 in very hot fat4 ,when they are done1 stick the end of a sprig of parsley into the end of each one to simulate the stalk40 ,,chapter ,,xxix4 ,,boiled ,,custard--,,frozen ,,bananas--,,uses ,,of ,,french ,,icing--,,scalloped ,,potatoes--,,hollandaise ,,sauce--,,roast ,,oysters--,,unexpected ,,visitors4 ,,for next day's dinner ,molly bought a piece of cod about three inches thick1 and a leg of mutton 7the cod weighed three pounds1 the mutton six and a half1 which she directed the butcher to cut in half71 and half a dozen bananas4 ,as soon as she reached home she made a boiled custard with two eggs and a pint of milk1 in the following way3 ,the eggs were whipped while the milk came near to the boiling-point4 ,when that was reached1 two heaped table-spoonfuls of sugar were added to the milk1 and when dissolved it was poured to the eggs1 stirring all the time4 ,both were then returned to the saucepan--which was set over the fire in a vessel or saucepan containing boiling water--and stirred4 ,when the water in the under saucepan boiled round it1 the custard was removed a few seconds1 the stirring continuing all the time1 and then it was returned4 ,this was repeated till it was like thick cream4 ,the object of removing it was this3 ,the eggs must not boil or they will curdle2 they must be cooked or they will not thicken2 if left in the boiling water they would boil2 by removing every minute for a few seconds1 you keep the custard at the boiling-point till it thickens1 without running risk of its curdling4 ,frequently1 in the fear of custard's curdling1 it is taken off the fire just at the boiling-point1 and it remains thin1 unless corn-starch has been first boiled with the milk2 in the proportion of two eggs to the pint1 corn-starch is not needed for moderately thick custards4 ,when it was done it was set to get cold1 and two bananas were cut into small pieces4 ,while the cooking was going on1 ,molly got out the ,madeleine cake1 cut side slices from it the third of an inch thick1 cut the dark crust off as thin as possible1 and spread three of the slices with the lemon paste she had made yesterday4 ,the other three she laid on these1 sandwich-fashion4 8,now1 ,marta1 ,i'll show you what ,i am going to do with my fondant icing40 ,as she spoke she put a table-spoonful of it in a cup which she set in boiling water over the fire4 8,you see ,i stir this1 because1 if ,i simply left it to melt1 it would go back to clear syrup2 by stirring1 it keeps opaque like cream4 ,i do not let this get too hot1 only just warm enough to run easily40 ,when it had reached the point of being like double cream or molasses1 she put the saucepan and cup on the table and added to it a few drops of vanilla and stirred it2 then with a tea-spoon she iced each slice1 pouring the fondant on and spreading it1 allowing it to run over the sides4 8,you see this icing cools as you do it1 and it may happen in cold weather that it will cool before you finish 7and if the candy has been boiled rather high1 the same thing may happen any time72 then you must dip a knife in boiling water1 shake off the drops quickly and smooth with that2 then you use the knife4 ,now if ,i had cochineal in the house ,i should have melted only half the quantity in this cup and half in another1 and flavored one with rose1 and added a very little coloring1--three or four drops1--and used it for half of these cakes2 but as it is1 ,i leave them all white40 ,molly worked as she spoke2 the three slices were iced1 then she held a sharp knife on the range till it was quite warm1 wiped it1 and cut the cake into neat tablets an inch wide and the width of the cake1--about two inches4 ,each slice made four1 so she had a dozen small fancy cakes4 8,you can see1 ,marta1 how easy it is1 if your icing is always ready and you have preserves1 to have a plate of very pretty cakes in a few minutes4 ,you may make a dozen and a half1 or more2 then half a dozen may be white with lemon between2 half a dozen with red currant jelly1 and icing colored with a small piece of unsweetened chocolate melted in a saucer on the stove and then stirred to the icing2 and the others with peach1 and pink icing flavored very slightly with bitter almond2 and for very ornamental purposes1 a dozen almonds1 blanched and chopped to size of rice and sprinkled over the pink and white while the icing is still warm1 make a very pretty change2 in fact1 very many varieties can be made once you have got the idea1 and remember never to mix flavors badly4 ,vanilla and chocolate always agree2 so you can use the same icing for the white and chocolate by doing the white cakes first1 then putting the melted chocolate--and just a drop or two of water from the end of your finger or a spoon--to it4 ,chocolate stiffens so much that you are more likely than not to require a knife dipped in boiling water to spread it4 ,when all are done you may mix your pink and chocolate candy together1 if the flavors agree 7vanilla and chocolate and rose go exceedingly well1 but almond or lemon not71 work it together with hand or spoon1 and the result will be a lovely ashes-of-roses color4 ,you may put it away so flavored and colored for future use1 or you may use it at once for other cake1 which is better1 as color fades if kept too long2 but remember one thing3 this icing1 having been made hot1 will be stiffer than when you began1 and to be melted over again will need perhaps a dozen drops of water mixed with it2 if it has become sugary and rough1 you can't use it2 but if on taking a pinch between your finger and thumb it will spread smoothly like putty or dough1 it is as good as ever1 which it is almost certain to be if you have worked quickly4 8,the only art in this ,french icing is to have everything ready before you begin coloring and flavoring1 to have almonds1 if you use them1 blanched and chopped1--in short1 have to leave off for nothing2 then you can work quickly1 and the icing is not allowed to cool1 and will not need reheating once or twice before you have finished4 ,at first such quickness may not be easy1 and if the icing chills1 you will find it unmanageable2 all you have to do is to return it in the water to the fire1 and melt as at first2 it will usually stand melting two or three times before getting grainy4 ,stir1 while melting1 only enough to mix the melted and unmelted together4 ,of course it is always easier to melt a quantity of icing in a bowl1 and do a number of cakes1 than a table-spoonful as ,i have done1 because it holds the heat better1 and you have abundance to work from2 but ,i don't want to destroy the delicacy of what ,i put away by melting all up4 ,you see ,i have a little ball left40 ,she had gathered the icing from the cups and spoon and worked it between her hands into a little shining ball1 simply to show ,marta what could be done if more had been left4 8,this is not worth putting away1 but several little marbles like these if dipped into melted chocolate would make chocolate creams4 ,you see how one thing leads to another in cooking40 ,the custard was now cold1 the bananas were stirred into it and they were put into the freezer1 and ice and salt in the proportion of one third salt were packed round it4 ,after it had stood a few minutes1 ,marta turned it for a quarter of an hour1 when it was frozen4 ,just as ,molly was about to begin to write directions for the scalloped potatoes1 concluding she herself would need to make only the ,hollandaise sauce1 and could leave the dinner to ,marta1 a hack drove up to the door1 and ,molly saw ,harry's mother and father in it4 ,to say she did not tremble would not be correct2 for an instant her heart sank2 if she had only known they were coming6 ,she wondered if everything was as nice as she would wish it in the little sitting-room4 ,she generally had it1 not trim1 or oppressively tidy1 but with only the pleasant disorder of a room that is lived in2 but ,marta had a way sometimes of leaving her brush or dustpan--sometimes a kitchen cloth--where it ought not to be4 ,molly looked at herself1 but she was neat1 and no one had a right to expect a housewife at eleven in the morning to be ready for company4 ,while ,marta went to the door she removed her apron and washed her hands1 and when she rentered the kitchen just waited to say3-- 8,marta1 make some of your nice noodles at once2 leave your up-stairs sweeping till later1 and ,i'll let you know what to get for lunch40 ,she passed into the parlor1 having in the short interval recovered her composure1 and welcomed her unexpected visitors as if their coming were a pleasant surprise1 and not an embarrassment4 8,will you come up-stairs and take off your things80 asked ,molly1 thankful that in consequence of her wanting to show ,marta how to make custard and use ,french icing1 the sweeping was not begun and the whole place topsy-turvy and draped in sweeping-sheets4 8,well1 ,i don't know about staying2 we just thought we would run out and see what sort of a place you had here1 and take the next train back40 8,oh1 you would not do that80 cried ,molly1 all her hospitable instincts revolting4 8,what would ,harry say8 ,you must stay till he comes home1 and he can perhaps induce you to stay all night40 8,oh dear1 no--no1 thank you2 ,mr4 ,bishop rarely stays anywhere from home at night40 8,no1 no1 my dear10 echoed her father-in-law1 8,i am as old-fogyish as a bachelor1 and ,i like to be at home40 8,well1 at least you must stay the day40 8,well1 if we shall not put you out1 we will remain an hour or two40 8,come up-stairs1 then2 you will rest better when your cloak is off40 ,molly had never felt as if her house was a bandbox till now4 ,mr4 and ,mrs4 ,bishop seemed literally to fill the parlor1 yet they were not very large4 ,harry was much taller than his father1 but they both had a ponderous way with them4 ,mrs4 ,bishop's voice1 too1 was a deep contralto1 which she used in a manner which1 had it been affected1 would have been haughty1 but1 natural as it had become1 yet seemed to impress people against their will with a sense of her importance4 8,and so this is your little cottage8 ,do you find room in it80 8,oh1 yes10 said ,molly1 smiling1 8plenty20 but as she followed her mother-in-law up the narrow stairs1 which had never seemed so narrow till she saw the rich dress and velvet-clad shoulders fill the whole space1 she could see how very tiny it might seem to one accustomed to large rooms and broad spaces4 ,mrs4 ,bishop glanced around the pretty bed-room4 8,and ,harry and you really are contented here80 she asked4 8,indeed1 we are more than contented2 ,i'm as happy as the day is long40 8,well1 it's very strange for ,harry2 he was always the most fastidious boy2 but happiness is everything1 ,i suppose40 8,we think so40 ,molly helped ,mrs4 ,bishop off with her cloak1 which was so handsome as to look strangely out of place in that simple cottage room1 and then said1 8,if you will excuse me1 ,i will send you up some hot water and give orders for luncheon40 8,thank you1 thank you2 don't let me keep you2 and please don't make any preparation40 8,no1 ,i will not2 ,i must only see that sufficient for three persons instead of one is on the table40 ,she ran down-stairs1 took ,marta's rolling-pin out of her hand1 told her to take a pitcher of water up-stairs1 and rolled the noodle-paste till she returned4 8,marta1 directly your noodles are made1 go to ,mrs4 ,framley's and ask her to please telephone to the fishmonger for a quarter of a hundred oysters in the deep shell1 to be sent here for one o'clock4 ,be as quick as you can1 and when you come back you will find on the dining-room table full written instructions for what you are to do40 ,molly went to the parlor and found ,mr4 ,bishop reading his paper4 8,go on reading for a minute1 please2 ,i will write a line4 ,i know if you have not got through the morning news you will be glad to do it40 8,i just glanced at the money market at breakfast1 and ,i've too much respect for my eyes to read in the cars40 ,molly went to the davenport and wrote ,marta's instructions4 ,her first impulse had been to use her materials for dinner1 to have the frozen bananas for dessert2 but on second thought she resolved to give just what she meant to have for her own lunch1 with oysters to make enough2 the bread was fresh and very good2 therefore she wrote the following3-- 8,make the cold bean soup boiling hot1 boil one egg hard and cut it in quarters lengthwise1 then across2 lay it in the soup-tureen and pour the soup on it4 ,cut four thin slices of lemon and drop them in as it comes to table4 ,when the oysters come1 set them1 in their shells1 in a dripping-pan2 put on each a bit of butter1 size of a hazel-nut2 pepper them and set them over the fire till the liquor in the shells bubbles2 watch till the butter melts1 then they are done2 take them off the fire immediately4 ,use a cloth to put them on a hot dish2 take care you do not spill the gravy4 ,serve with hot plates4 8,cut the cold pudding in finger-lengths1 make a batter of two table-spoonfuls of flour1 a pinch of salt1 and milk to make it as thick as thick cream2 dip each piece into the batter1 and fry in deep fat till brown2 sift sugar over it1 and serve with hard sauce40 ,as ,molly wrote the last words she heard ,mrs4 ,bishop coming down-stairs1 and wondered much what she could do to entertain her4 ,she had actually never been with her without ,harry before1 but the matter solved itself1 for the elder lady questioned her as to her mode of life1 what she did with her time1 how ,harry and she spent the evenings1 and when told as simply as ,molly knew how1 she laughed1 with a sort of good-natured sarcasm4 8,quite idyllic1 ,i declare2 so ,harry reads aloud while you sew1--or else you both play chess40 8,yes2 of course we are almost strangers in ,greenfield4 ,when we are better known no doubt we may go out more1 but all our neighbors are very pleasant40 8,now that is one thing ,i wanted to caution you about2 one of the penalties of living in a place like this is that you must know every one1 and are apt to make intimates that you can not shake off easily when you go away40 8,but10 said ,molly1 with some dignity1 8,i shall make no intimacies ,i should ever want to shake off2 people good enough to be my friends now will be good enough at all times40 8,my dear1 ,i think when ,i was your age ,i had just such ideas1 but ,i found as ,i grew older ,i had to do as others do40 ,the time did not pass very gayly1 and ,molly wondered how she would get through the afternoon if they should stay1 for she believed that she and her mother-in-law had nothing in common4 ,when the time came1 ,molly excused herself and went in to help ,marta lay the cloth4 ,the silver and glass were always bright1 so there was no hasty rubbing and polishing at the last minute4 ,that morning ,harry had brought in from the tiny flower-bed a handful of geranium and coleus1 saying3 8,we have to take them as they are ready2 frost may come at any time now40 ,and they were now ready for the centre1 arranged in a deep glass dish1 the rich coleus round the edge1 the geraniums in the middle4 ,they gave the little table an air of brightness that nothing but flowers could have done4 ,molly did not want to be many minutes from the parlor1 as she knew ,mrs4 ,bishop would think great preparations were being made1 and she would rather have given them bread and cheese than that1 but she thought she would trust ,marta to follow her written directions1 as the only things1 except the oysters1 to cook were those she was very familiar with4 ,the result justified her4 ,it is true the soup had the eggs cut in slices instead of as directed1 but that mattered little4 ,when they were seated and ,mr4 ,bishop1 who was a gourmet if not a gourmand1 exclaimed3 8,capital soup6 capital6 why don't we have it at home80--,molly felt a good deal relieved and a little triumphant1 for ,mrs4 ,bishop was very proud of her cook4 8,why1 my dear ,george6 ,i did not know you cared for bean soup60 8,i don't1 unless it's first rate40 ,when soup was removed and ,marta entered with the large dish of oysters1 ,molly gave one hasty glance1--would they be shriveled into leather1 or flabby and half cooked8 ,but the error had been on the best side2 more than half were perfectly cooked1 the others barely hot through4 ,poor ,marta had followed instructions1 but had not thought to turn the pan4 ,however1 ,molly was only too thankful to have so little wrong1 and helped the best to her visitors4 ,they were still almost boiling in the shell2 and after this came a pretty dish of noodles that ,marta had arranged round a mound of grated cheese4 ,after the luncheon ,mrs4 ,bishop said with a tone of approval which ,molly was determined not to think patronizing1 8,i declare1 ,molly1 you keep house very nicely40 8,you must have a remarkable good cook1 by ,jove60 broke in ,mr4 ,bishop4 8,i am glad you think so10 said ,molly1 smiling4 8,where did you get her80 8,castle ,garden40 ,mrs4 ,bishop almost screamed when she heard it1 and then ,molly found the right conversational key was struck1 for her mother-in-law had a great deal to say about her own troubles with servants1 and the troubles of her friends2 and when the 8hour of digestion0 had passed1 she asked if they would like to go out and see some of the beauties of ,greenfield4 8,well1 that depends on what train we take40 8,i hoped you would stay and see ,harry40 ,mrs4 ,bishop looked inquiringly at her husband1 who said3 8,oh1 we must stay and see ,harry1 ,i suppose40 ,molly smiled inwardly1 as she thought that his luncheon had reassured him as to his dinner4 ,they all went out for an hour2 there was not much to see but some pretty1 well-kept ,queen ,anne houses1 and ,mrs4 ,bishop let drop the remark that she had little expected ever to see a son of hers living in the second-rate neighborhood of a country town1 which remark ,molly prudently ignored4 ,when they returned to the house1 ,mrs4 ,bishop1 at ,molly's suggestion1 went to lie down1 and her husband stretched himself on the sofa1 and ,molly slipped from the room1 for she could see he too was drowsy4 ,she went to the kitchen1 told ,marta how well she thought she had managed the lunch1 and then gave directions for the dinner in writing1 for she wanted to attend to her guests as much as possible4 ,what she wrote was as follows3 8,at five o'clock1 put the mutton in the oven as usual1 and the fish into salt and water4 ,at a quarter past1 put white onions on to boil in boiling water2 and potatoes4 ,when the potatoes are just done1 cut them in slices thick as a dollar4 ,have ready a pint of white sauce1 remembering to use two table-spoonfuls of flour and two of butter to the pint of milk4 ,chop a dessert-spoonful of parsley very fine1 lay the potatoes in a dish1 sprinkle a little parsley1 pepper and salt among them1 pour white sauce over them enough to moisten without making them sloppy1 and strew grated bread crumbs over all2 put them in the oven to brown4 ,keep the rest of the white sauce for the onions1 which must be boiled very tender1 poured dry immediately after they are done1 and then put into the white sauce1 and allowed to stew a few minutes4 8,as soon as you have the potatoes ready for the oven1 put the fish1 which you have nicely wiped1 on a plate1 lay that on a napkin and set both in a saucepan of boiling water1 with two tea-spoonfuls of salt and two of vinegar4 ,it will take twenty minutes to boil40 ,molly had told ,marta to take the peg out of the freezer and let off the water1 at luncheon4 ,she now went to see if the frozen banana custard was in good condition1 and found it all right2 then she took out the paddle1 worked the custard down from the sides1 and covered it1 packing in more salt and ice4 8,how glad ,i am we happened to have cold dessert10 she thought2 8it will save ,marta so much at the last moment40 ,she read over the written instructions1 although there was nothing new but the manner of cooking the potatoes1 assured herself ,marta understood everything1 and told her she would come out herself and make the fish sauce4 ,it was after four o'clock1 and she laid the table just as she wanted it1 went up-stairs and put on one of her prettiest dresses1 and then returned to the parlor4 ,mrs4 ,bishop was just rousing as she passed her door1 but did not descend for some few minutes1 which ,molly took to glance over the paper4 ,all the time she was talking with his mother and father1 ,molly pictured ,harry's surprise at finding them1 and knew it would also be a pleasure4 ,she did not know what to augur from this visit1 whether it was simply curiosity1 or meant any return of the old parental tenderness for him2 ,harry would know1 for he knew their ways better than she did4 ,at last she heard his steps on the plank walk2 she flew to the door4 8,what's up1 little woman8 you look like an exclamation point in person40 ,the next moment he caught sight of his visitors4 8,mother6 father6 why1 this is a good surprise40 ,molly slipped out of the room while ,harry was hearing all about their arrival1 whipped on her apron and made the ,hollandaise sauce4 ,she put into a little iron saucepan a large table-spoonful of butter1 a dessert-spoonful of flour1 and let them cook one minute2 then she poured to them two thirds of half a pint of boiling water1 stirred till smooth1 then added1 gradually1 the yolks of three beaten eggs2 when she put the eggs in she stood the saucepan in another of boiling water1 and stirred it well2 after the eggs had thickened she put two tea-spoonfuls of lemon juice1 salt1 and as much cayenne as would go on the end of a penknife1 and it was done4 ,marta had taken up the fish1 and ,molly directed the sauce to be poured entirely over it1 herself seeing that there was not a drop of water from the fish in the dish4 ,a sprig or two of parsley was laid at each end of the dish1 and lemon in slices round it2 then casting her eye round to see that ,marta had everything ready but the meat1 she told her to bring the fish in when she should hear ,mr4 ,bishop come down4 ,the dinner was very nice1 although1 as ,molly was glad to think1 simpler than they often had when alone1 and it was eaten without comment until the ice came on1 when ,mrs4 ,bishop expressed surprise at their getting such things in the country4 8,oh1 we can1 ,i believe1 get excellent ice-creams here1 but this is home-made40 8,indeed60 ,after dinner ,mr4 ,bishop declared they must catch the eight o'clock train4 ,harry urged them in vain to stay1 and then it was decided that ,molly and ,harry would go to the depot with them4 ,as they parted ,mrs4 ,bishop said3 8,harry1 you and ,molly must come home to spend ,christmas1 and had better spend a week with us40 ,harry promised to do so if they could4 8,why1 of course you can2--why not80 8,oh10 laughed ,harry1 8we are family people now1 with the responsibility of a house on our shoulders40 8,a house6 a match-box1 you mean40 ,with this shot they parted4 ,harry's real hesitation was doubt as to what ,molly might feel inclined to do2 there was no denying she had been badly treated1 snubbed and looked down upon4 8,well1 if this isn't the strangest turn2 ,i don't think ,i ever knew my father to leave business for a day before40 8,what does it mean1 ,harry80 ,molly asked anxiously1 for it had been a grief to her to feel she was the cause of estrangement4 8,it must mean that my father1 or mother1 or both1 are beginning to see they've been in fault40 8,oh ,harry1 ,i should be so glad if you were once more all you used to be--to them40 8,i shall never be that1 for ,i shall never go back to the sort of semi-dependence ,i was in1--but shall we go at ,christmas80 8,oh1 certainly40 8,i'm afraid you may not have a very good time40 8,oh1 yes1 ,i shall40 8,then we accept4 ,i tell you what1 little ,molly1 if my father and mother had not been favorably impressed1--had they found us living as they expected1 they would not have said a word about our going there40 8,oh ,harry1 ,i hope so2 surely1 the less comfortable you were the more you would need them40 8,no1 they look on it this way3 as ,i made my bed so ,i must lie on it4 ,had the bed been a bad one1 they would have said1 #8serve him right2' as it seems much better than they thought it would be1 they are inclined to think themselves wrong40 ,harry loved his parents1 but he knew their pride1 and that they would not have openly forgiven the blow to it2 but he knew1 small as the house was1 ,molly had shown them as refined a home as their own1 and they saw that1 after all1 their daughter-in-law would grace any station ,harry might ever attain to4 ,,chapter ,,xxx4 ,,hominy ,,muffins--,,fish ,,balls--,,royal ,,custard--8,,consomm ,,la ,,royale0--,,fricassee ,,sweetbreads--,,vanilla ,,souffl4 ,,the next morning1 bright and early1 ,molly came down-stairs4 ,she was going to help get breakfast1 as she always did whenever she had any dish new to ,marta4 ,two or three times a week the breakfast came out of the dinner of the day before1 and the stock she generally had on hand made such warmed-over dishes very different from the flavorless ones they too often are4 ,for this reason alone she would have considered it cheap to buy a small soup-bone once a week1 even if she had needed no soup1 but every little drop--even half a gill--of soup that might be left was saved1 and here ,marta's ,german training came in4 ,whatever she lacked in other ways1 she had none of the disdain of economy1 confounding it with stinginess1 so common with untrained servants4 ,every bit of fat was put aside to try out once a week1 every tea-spoonful of gravy or soup saved1 and all bones put in one crock to be twice a week boiled down4 ,when there was not likely to be much left from dinner1 ,molly fell back on kidneys or ham and eggs for breakfast2 once a week there was always fish in some form4 ,this morning there was a little mutton on the bone1 just enough for mince or fritters2 there was1 also1 quite a piece of fish4 ,she had bought it with that calculation1 so the mutton was left for another day4 ,harry did not like codfish balls of salt cod1 but delighted in them from fresh1 and1 as once boiled1 it would keep a week1 she had intended to have them twice4 ,her visitors1 however1 had changed that programme1 but she had more than enough for breakfast4 ,as she herself was in the kitchen1 too1 she decided to make hominy muffins1 there being a cup of cold hominy4 ,as the frying fat would take half an hour to get hot enough1 ,marta had been told to put it on the range 7covered to keep in the fumes7 soon after the fire should be lighted4 ,molly drew it forward that it might be ready by the time she herself was so4 ,she set ,marta to mash the hominy fine with a fork1 then to add to one cup of it a cup of corn meal1 half a cup of milk1 and two tea-spoonfuls of melted butter1 two tea-spoonfuls of sugar1 one egg1 and one tea-spoonful of baking-powder1 and when beaten long and hard1 to put it into gempans and bake fifteen minutes4 ,while ,marta was doing this1 she herself flaked the cold fish quite fine and called ,marta's attention to the fact that she used the remaining sauce to moisten it4 8,if ,i had not this sauce1 ,i should make just enough stiff white sauce to moisten the whole2 but this is even better1 and as there is egg in it ,i need use only one more40 ,to a cup of flaked fish and sauce1 of which there were two good table-spoonfuls1 she put one beaten egg2 this made it into a stiff batter or mush that would not run1 but drop from a spoon4 ,she seasoned it with pepper1 a very little salt1 and then dipping a table-spoon in flour1 dropped large spoonfuls of it in the fat1 which was hot enough for croquettes4 ,in two minutes they were round and light as puffs1 and beautifully brown4 ,knowing ,marta might have to make them some time without having any sauce1 ,molly wrote the recipe and gave it to her4 ,one cup of flaked fish1 one table-spoonful of butter1 one small one of flour1 and one gill of milk2 melt butter and flour together1 let them cook a few seconds1 pour to them a gill of boiling milk1 stir well over the fire till the mixture leaves the sides of the saucepan2 then it is done4 ,mix the fish with it1 add two well-beaten eggs1 and fry in spoonfuls in boiling lard4 ,harry called these glorified fish balls4 8,in fact1 ,molly1 they deserve some much more high-toned name40 8,yes1 but people who like the usual codfish balls1 and they are the large majority1 would not like these40 8,another reason for not calling them fish balls1 but ,i am one of the minority who do not like our ,columbian dainty in its orthodox form2 but even minorities have tastes and some right to have them considered4 ,we'll dub these #8minority fish balls' if you will have no more fanciful name40 7,and 8minority fish balls0 they have become in that family47 ,for dinner there was to be clear soup with royal custard1 the stock for which had been made for bean soup1 and only a pint used4 ,molly usually made two quarts at a time from a three-pound soup-bone1 which served twice for soup and left a pint for gravies1 sauce1 etc4 ,a pint and a half at each meal was ample1 as neither ,harry or herself took half a pint1 and half usually found its way out to ,marta1 who straightway made it thick with bread and any vegetables there were2 she did not approve of straining it4 ,to make a change1 ,molly intended to have in it royal custard1 which would make it ,consomm la ,royale4 8,marta1 we are coming to the end of our eggs4 ,i must have extra ones4 ,mrs4 ,lennox's man comes to-day2 you run over and ask her to please send him to me40 ,when ,marta returned she told her to beat one egg1 then mix it with half a gill of the cold stock1 and1 as as there was no gill measure 7something ,molly had resolved to get1 but had forgotten1 though she could have better done without the half-pint71 and the quantity must be so exact1 she measured half a pint of water1 and divided it in four1 put the fourth part in a glass and marked it1 then threw out the water1 and filled up to the mark with stock4 ,it made about four table-spoonfuls4 ,molly looked about for something smaller than a cup1 and found a little ,liebig's 8extract of meat0 jar2 this she buttered4 ,the beaten egg and half gill of soup1 with a pinch of salt1 were mixed and poured into it1 then a piece of paper was tied over it1 a small saucepan of water put over the fire1 and when it was quite boiling the jar was placed in it1 the water reaching to the height of the custard1 but without danger of boiling into it4 ,the saucepan was then drawn aside so that the water might only simmer2 if it should boil the custard would be spoilt4 ,it was left for twelve minutes1 and when taken out was quite firm4 ,when cold the custard was cut into diamonds4 8,when you have the soup hot1 to-night1 throw these diamonds into it1 ,marta40 8,i don't suppose10 thought ,molly1 8any one ever made quite so small a quantity of savory custard before1 yet more would be waste2 we should not need it40 ,at market she found a fine pair of sweetbreads1 one of the dainties her butcher was not fashionable enough to charge a fancy price for1 and indeed she found thirty cents a pair an outside price in ,greenfield2 these were twenty-five1 however1 and had they been as small as they sometimes are1 she would not have bought them2 but they were large and white4 ,as soon as they came they were put into salt and water and an hour later into boiling water1 and parboiled for fifteen minutes1 and cold water poured over them4 ,all gristle and skin was now removed1 and one cut into small pieces4 ,an hour before dinner the remains of the fricasseed fowl were brought out4 ,less than half had been eaten4 ,there remained a wing1 part of the breast1 a leg1 and the back and side bones4 ,molly cut the drumstick off1 laid it with the side bones for a grill for breakfast1--it would help out the minced mutton2 the rest1 which were nice joints1 she laid1 covered with sauce as they were1 in a plate1 and told ,marta to beat an egg1 dip them in it1 taking care every part was covered2 then to lay them in abundance of cracker crumbs1 pat them gently1 and fry them just like breaded chops4 ,meantime she had gathered the sauce from the chicken1 which1 by her direction1 had been poured over it when the dish was changed1 and put it into a small saucepan with a gill of stock1 then the pieces of sweetbread1 and put the saucepan where it would simmer4 ,she then cut circles from slices of stale bread1 half an inch thick1 each circle cut in half to form canapes2 she dipped each in milk1 and then laid it in flour1 covered it well with flour1 and left it so4 8,marta1 when you fry the chicken1 drop these pieces of bread in the pot4 ,be sure to shake off all superfluous flour2 handle them gently for fear of breaking1 and let them fry pale brown4 ,be careful for the first minute after they are in2 they will sputter1 as they are wet4 ,lay them round the sweetbreads when you take them up40 ,marta had already sliced some tomatoes2 these were laid in a dish1 and bread crumbs1 bits of butter1 and pepper and salt sprinkled over each layer1 on the top more crumbs and tiny bits of butter thickly strewed2 then the dish was put to bake for half an hour4 8,marta1 a few minutes before taking up the sweetbreads1 stir into the gravy a small tea-spoonful of white thickening4 ,i see it will not be thick enough with the fricassee sauce4 ,now you have potatoes on1 tomatoes in the oven1 your frying-kettle back of the stove1 soup ready to heat up five minutes before dinner1 chicken ready crumbed1 and ,i will make a vanilla souffl40 ,gouffe's recipe for vanilla souffl was as follows1 ,molly using only a third of the original1 which calls for a quart of milk3 8,one third of a quart of milk 7not quite three gills71 two table-spoonfuls of flour1 two of sugar1 a tea-spoonful of vanilla extract1 a pinch of salt4 ,mix the flour with part of milk1 set the rest to boil2 when it boils1 mix both together as you would corn starch2 if by chance it is not smooth1 strain it1 return to fire1 stirring well4 ,take it off when it boils1 put to it the yolks of two eggs1 and beat very well2 then add the whites1 beaten till you can turn the dish over without their slipping4 ,the whites must be stirred in with greatest gentleness1--any quick stirring will cause them to liquefy and spoil your souffl2 when the whites are blended1 bake in a buttered dish twenty minutes40 ,molly prepared it and told ,marta to put it in the oven when she put the soup on to get hot1 that they might have about finished dinner when it was done2 but it was better for them to wait for the souffl than the souffl for them1 for waiting means spoiling it4 ,molly made some hard sauce1 which she flavored with wine1 and then left the dinner to ,marta4 ,when ,harry came home his face showed he had something pleasant to say4 8,well1 dear10 he said as soon as he was ready for dinner1 8you've done it1 and no mistake40 8,done what80 ,she would have been alarmed if his face had not looked so very happy4 8,you've captured my father40 8,oh ,harry1 what do you mean80 8,he came into my office to-day1 and told me he had enjoyed himself out here very much1 and he was good enough to add that his opinion of me had not changed in the least1 that ,i had been as wrong-headed as possible1 and that if ,i had chanced to pick up a pearl instead of a pebble1 no thanks to my own wisdom4 ,i couldn't agree1 and told him ,i knew all along you were a jewel1 but he had the best of me1 for he said1 8#8,rubbish1 sir6 ,you didn't know that she could boil an egg or sew a button on2 no boy in love ever asks that6 and you might have been a pretty miserable pair6' 8,and it's quite true1 ,molly4 ,if you could not have mended your own clothes1 and ,i knew it1 ,i should have married you just the same2 but ,i'm glad to have a fortune in my wife1 and so ,i told the dad40 8,well1 is that all he said80 asked ,molly1 her cheeks flushed with pleasure1 her eyes dancing4 8,oh1 dear1 no1 he didn't begin that way4 ,he began by asking me how ,i expected to meet my quarter's bills4 ,i told him there would be none4 ,at first he could not believe me1 and ,i really believe he had come to give me a check to get us out of the need he thought we were likely to be in2 but when ,i told him all1 and showed him your first month's accounts--stop a minute0 7,molly made a dart forward to her desk7--8,i abstracted that first month's figuring1 my dear1 and have it in my pocket1 and it will remain there2 that is my property1 my trophy4 ,well1 when ,i showed that1 and told him that ,i1 with my little income1 lived just as well as he did1 he was conquered4 8#8,how does she do it8' he asked2 and then ,i had to tell him that you put your time and thought to the little money and doubled its value40 8,oh1 ,harry1 how could you exaggerate so80 ,but ,molly's head was turned away and her eyes running over with happy tears4 ,how well was she repaid for the work she had taken such pleasure in6 ,every tone of her husband's voice revealed his pride in her1 and his appreciation1 veiled though it was by his gay1 bantering manners1 and she was grateful for the training that had made it all so easy to her4 ,,chapter ,,xxxi4 ,a ,,surprise--,a ,,boiled ,,dinner--,,dresden ,,patties--,,oysters ,,and ,,brown ,,butter--8,,old ,,english0 ,,fritters4 ,,when ,molly returned from her walk to the dpt with ,harry1 she found on the back stoop a barrel and a packing-case that had come by express4 ,the barrel she quickly saw contained apples2 the packing-case was as yet a mystery1 but it did not long remain so4 ,molly was not frightened at a hammer1 and between her and ,marta the top was soon wrenched off2 and then she saw it was full of treasures4 ,a dozen pots of raspberry jam1 the same of currant jelly1 ,english pickled walnuts and ,french canned peas and mushrooms1 and boned chicken enough to last her the winter1 a jar of ,canton ginger and one of ,french plums1 met ,molly's wondering eyes4 ,what luxuries for a young housekeeper6 ,of course they could come only from ,harry's parents4 ,had they sent her a present for herself she would have resented it1 considering how they had looked down on her1 but this gift she could take pleasure in1 for it was as much for ,harry as for her1 and only such things as would be very pleasant and useful1 but were not necessaries4 ,her housewifely mind was already reveling in the thought of a well stocked store-room4 ,she had found a letter from ,mrs4 ,welles1 at the post-office1 which she had waited to read till she could do so at home and enjoy it1 for her friend was a clever and voluminous correspondent4 8,next ,monday1 dear ,molly1 if convenient1 ,i shall leave ,new ,york for ,greenfield4 ,mr4 ,welles says you are doing a rash thing to invite me1 that ,i am primed and double-loaded and warranted to go off at any moment1 for he has heard me the last month saying of every new thing 7#8thing' always being #8dish' with me71 #8,molly and ,i will do that together when ,i get there4' ,if you can1 imagine how ,i ache to get away from this hotel and into a house of my own1 with a kitchen and a range4 ,never1 never again will ,i consent to be a homeless hotel waif4 ,however1 in two weeks our house will be our own again10 etc41 etc4 ,molly smiled over her friend's letter1 she knew her so well4 ,how pleasant it would be to have her in her own house6 ,charlotte ,welles was an ,english woman five years older than ,molly1 who had known her long before her marriage to the rich banker1 ,mr4 ,welles4 ,when ,molly and her mother were living in ,london in very economical lodgings at ,south ,kensington1 they had become acquainted with ,mrs4 ,morris and her handsome daughter1 whom at first they took to be an art-student at ,south ,kensington4 ,charlotte had laughed merrily at the mistake4 8,no1 indeed1 ,i'm a cooking-student40 ,then she had told ,molly and her mother how it was that being certain she would have to earn her living1 and1 though generally clever1 having no special talent for anything1 she had chosen her career4 8,as for being a governess1 ,i have neither patience nor meekness nor ability enough1 and as cooking is just now coming to be a recognized profession for women who are not of the working-class1 ,i decided on that4 ,i don't find many ladies among the thorough-going students like myself1 but ,i do see that no profession offers greater rewards to a lady1--perhaps for that very reason2 so ,i am qualifying myself to be a teacher40 ,molly's mother1 invalid as she was1 had taught her daughter more than most girls know of housekeeping1 and her own taste leaned that way1 but no doubt her acquaintance with ,charlotte ,morris confirmed it2 she went with her sometimes to the demonstrations and worked with her at home4 ,when the latter left the school a medallist and went to ,liverpool to lecture1 ,molly and her mother had gone to the south of ,france for the health of the latter1 and there they heard of ,charlotte's success1 how her grace and culture 7and perhaps her beauty7 made her much in request at ladies' colleges and schools1 and of the public lectures she gave4 ,but her career was cut short1 before it was well begun1 by her engagement to an ,american banker of wealth1--an engagement speedily followed by marriage2 and it was through ,mrs4 ,welles that1 after her mother's death1 on returning to her native country1 ,molly found the position as governess she had held up to her marriage with ,harry ,bishop4 ,several months before ,molly came to ,greenfield ,mr4 and ,mrs4 ,welles had let their house and gone to ,england for a trip1 but returned two months before the tenant's term was up and had been living at one of the best hotels since4 ,true to her old instincts1 ,mrs4 ,welles attended all the best cooking-lectures in whatever city she might be1 and after ,molly's marriage they had gone together to cooking-school and practiced at her house1 which had been of incalculable service to ,molly4 ,since her return to ,america they had not met4 ,it is needless to say she looked forward to her visit with heartfelt pleasure1 for she felt that to her acquaintance she owed very much4 ,and how these good things had come just in time6 ,to-day they were to have a regular boiled dinner1 ,german soup made from the half leg of mutton boiled1 and an egg beaten in it1 the same that she had shown ,mrs4 ,lennox how to make1 and the mutton with caper sauce1 mashed turnips and moulded potatoes1 macaroni cheese1 and pudding4 ,this dinner ,marta could cook with written instructions1 all but the pudding1 and ,molly1 now she had jam1 meant this to be an old-fashioned ,english jam roly-poly4 ,the written instructions were as follows3 ,at five o'clock put the half leg of mutton into boiling water1 only enough to cover it2 put with it one carrot cut1 one turnip1 one onion1 and when it has boiled very slowly half an hour1 put in a very scant tea-spoonful of salt4 ,put some macaroni to boil4 ,put the turnips1 cut into strips1 on the fire in boiling water at half-past five1 also the potatoes4 ,let the turnips boil fast1 the potatoes slowly4 ,make three gills of white sauce instead of half a pint1 never forgetting when you increase the milk also to increase butter and flour in same proportion2 then when the macaroni is tender put a layer of it in a small dish1 pour over it a table-spoonful of white sauce and the same of grated cheese with pepper and salt1 then another layer of macaroni1 more white sauce1 cheese and seasoning1 and over all strew bread crumbs and bits of butter1 and bake till brown4 ,the turnips strain when tender and let them stew five minutes in some of the white sauce made for the macaroni1 reserving the rest for caper sauce4 ,to make it1 add capers in proportion of one good tea-spoonful of capers to the half pint1 and just as it goes to table stir in a tea-spoonful of caper vinegar2 if it stands after this it will be apt to curdle4 ,take up the mutton1 put it to keep hot1 skim and strain the broth and let it boil down fast till there is enough for dinner and no more2 beat an egg1 mix a very little of the broth with it1 and put both into the tureen1 with a tea-spoonful of parsley chopped fine4 ,let the broth remain off the fire one minute1 then pour it to the egg1 stirring quickly1 then serve it4 ,molly had a busy morning arranging her store-room1 and making a list of what it contained4 ,this list she nailed behind the door1 with a pencil attached1 so that when anything was used a mark was made against it4 ,in this way1 when any article was nearly out she would be reminded to replace it4 ,it was not so necessary1 perhaps1 with a girl as careful as ,marta1 or in her small family as in a larger one1 but it had been her mother's way1 and she followed it4 ,she could then keep track of everything at a glance4 ,one hour and a half before dinner ,molly put on a saucepan of water to boil1 and then chopped six ounces of beef-kidney suet very fine1 which she mixed with half a pound of flour and a pinch of salt4 ,she made a hole in the centre of the mixture1 and poured in enough cold water to make a stiff firm paste 7not so stiff as to be hard to roll out72 it was handled as little as possible1 only worked enough to keep it together4 ,it was rolled out once to a sheet half an inch thick1 then spread with raspberry jam1 which was not allowed to come within an inch of the edge all round2 the edge was wetted1 the paste rolled up and the ends pinched closely to prevent the jam coming out1 as was also the flap along the centre4 ,a pudding-cloth was scalded and floured1 the roly-poly laid on one side of it and rolled up2 each end was tied close to the paste1 and the centre pinned4 ,no string was passed round the centre1 as ,molly had sometimes seen done1 for as the pudding swells the string cuts into it4 ,when finished the cloth was not very loose on the pudding1 nor tight1 but what may be called an easy fit4 ,when it would leave the water1 after an hour and quarter constant boiling1 it would be swelled and plump4 ,molly saw that the water boiled fast when it was dropped in1 and that there was plenty of it4 8,marta1 take care that the pudding never ceases to boil1 and once in a while look that it floats round1 so that it may not stick to the bottom40 ,the next day ,molly had to make ,dresden patties1 and some fritters the recipe for which she had unearthed from the old last-century book2 it was written in the quaint language and indefinite fashion common to cooking-books of that date4 ,molly had often thought1 in reading them1 that housekeepers' wits must have been much more brilliant in those days1 or the books could have done little good4 ,but she had thought out the matter1 and her knowledge of old cook-books told her that a 8handful0 probably meant a man's hand full1 as the book was written by a man cook2 that when you were told to 8beat and search your sugar0 it was because they had not latter-day improvements and probably no powdered sugar was sold4 ,reduced to present-day terms and small dimensions1 the recipe was as follows3 ,the yolks of two eggs and a tea-spoonful of flour1 and a scant half pint of milk or cream1 a pinch of salt1 a quarter of a small nutmeg and a table-spoonful of sugar4 ,the flour and yolks of eggs to be well beaten with a little of the milk1 the rest to be added warm1 and all beaten very well together with the sugar and salt and nutmeg4 ,this will make a custard1 to be baked in a shallow round dish till firm1 then put to get cold4 ,make a batter of a gill of milk 7half cream1 the recipe called for71 one whole egg and enough flour to make it thick enough to quite mask the back of a spoon without running off1--two level table-spoonfuls are about enough2 beat one of the whites of eggs left from the custard till it will not slip from the dish2 put to the batter1 which must be quite smooth1 the grated rind of half a lemon1 a pinch of salt1 and then add the beaten white of egg1 stirring very slowly after this is in4 ,cut the custard into six pieces1 pie-fashion1 and dip each piece into the batter1 and drop it into boiling lard4 ,the recipe sounded very well to ,molly1 and her mind went over all sorts of improvements in flavoring1 from simply adding vanilla to the introduction of chopped citron or crumbled macaroons into the custard2 but she would make the recipe as given1 or as nearly as she could interpret it1 first4 ,although the fritters would be much better hot1 perhaps1 the book gave no clew to that2 she knew they must be good warmed over1 or even cold1 and as she did not want to leave the dinner-table to attend to the frying1--being an experiment1--she felt she must do it herself4 ,she decided to cook them at once2 the custard required very careful handling while it was being dipped in the batter1 and she found the safest plan to prevent breaking was to pour the batter into a saucer1 and take up the fritter1 when dipped1 on a broad knife4 ,the batter completely hid the custard1 and when dropped into the fat1 which was very hot1 it puffed up outside and doubled the size4 ,they took two minutes to get pale brown1 and then they were laid on paper to drain2 and after the sugar was sifted on them they certainly were pretty to look at1 and at dinner were found to bear out their good appearance1 and ,molly added them to her special recipes4 ,the ,dresden patties she wanted ,marta to understand making1 because they were so easy1 so useful1 and so pretty4 ,with a view to making them1 ,molly had kept half a stale loaf that was as light as baker's bread1--too light1 she thought1 for the table2 from it she cut two slices two inches thick and from them she cut1 with a medium sized biscuit-cutter1 three rounds2 the cutter was simply a circle of tin with a handle over it1 so that the cutter went right through the bread2 had it had a top to prevent it going through1 she would have cut them with a half-pound baking-powder box4 ,on the top of each round of bread she cut a smaller circle as for pastry patties2 now she beat an egg1 added half a pint of milk with a pinch of salt1 and stood the three patties in it1 telling ,marta to let them stay so at least an hour1 turning them about1 but being careful not to break them1 the idea being to let the egg and milk soak well into them1 and to make them as moist as possible without breaking4 ,it will be remembered that one sweetbread only was cooked two days ago2 the other was now cut into dice1 two tea-spoonfuls of flour and butter and a gill of stock made into bchamel sauce1 and the sweetbreads put to it with a table-spoonful of oyster liquor 7as she happened to have it74 ,this thinned the sauce sufficiently to let the sweetbreads cook in it without burning4 ,by the time they were done the sauce would be reduced again and very thick 7or1 if it should not be1 the sweetbreads would be taken out1 and the sauce boiled fast and stirred till very thick74 ,marta had the lard ready1 very hot indeed1 when ,molly came out to show her how to fry the patties4 ,she put them to drain1 using a cake-turner1 for they would not bear handling4 8,at some times these are rolled in flour1 at others in egg and crumbs1 and ,i think they are prettier for crumbing2 but it is not necessary1 and ,i will save an egg4 ,now ,i am going to drop them into the fat1 which is as hot as it can be without burning4 ,stand aside1 for it will splutter very much40 ,each one was dropped from the end of the cake-turner1 and1 as ,molly said1 they 8spluttered40 8,i leave them on the very hottest part of the fire1 because they are filled with cold custard1 which will keep the temperature about right for five minutes2 then draw them a little aside if they are brown1 and let them remain two minutes40 ,when taken up they were a bright brown1 looking almost like a doughnut that had been shaped like a small ,charlotte ,russe4 ,the centre was then scooped out1 leaving about half an inch of crust all round1 which was filled with the fricasseed sweetbreads piled in the centre4 8,the beauty of these patties is that they can be made early and heated in the oven1 and that they are suitable for dessert with preserves1 or are excellent filled with any kind of rich minced meat or oysters40 ,molly had long wanted to make an experiment with oysters2 she believed simply panned and served with brown butter they would be delicious4 ,she had never heard of 8oysters au beurre noir10 but1 knowing they must be good1 resolved to try the experiment4 ,she waited1 however1 till ,harry was in the house1 for they would spoil by standing4 ,she made the sauce first1 because the oysters must not wait4 ,she put a good table-spoonful of butter into a little saucepan and watched it till it got golden brown1 but did not burn2 then she put it aside to cool a little1 and heated a tea-spoonful of vinegar in a cup1 ,marta meantime draining the oysters4 ,they were put in a stewpan with pepper and salt1 covered tightly and set over the fire and tossed round once or twice1 the heated 7but not boiled7 vinegar was put to the brown butter1 they were made very hot together1 and when the oysters were plumped in their own steam1 they were drained off and turned into a hot dish1 with the brown butter over them1 and served at once4 ,they were such a success that this became a favorite oyster dish with the ,bishop family4 ,,chapter ,,xxxii4 ,,veal ,,and ,,ham ,,pie--,,beefsteak ,,pudding--,,trifle4 ,,molly',s expense-book at the end of the first week of her second month 7,october7 stood as follows3 #c lbs4 butter #j4ge ,eggs 4#ej ,milk 4#fj ,tea 4#dj ,fuel 4#ej ,suet 4#jh ,soup meat 4#bj ,beef 7flank71 #c lbs 4#cf ,beets 4#je ,bacon 4#ae ,cream 4#aj ,flounder 4#ae ,beans 4#jd ,fowl 4#de ,oysters 4#dj ,mutton 7leg7 4#ge ,bananas 4#be ,codfish 4#bd ,sweetbread 4#be ,corn starch 4#jb ------ #f4cd ,in addition to the usual week's supplies1 she had bought extra3 ,eggs #j4be ,ice 4#aj ,milk1 #c pints 4#ab ------ #a4dg ,the groceries for the month came to #aj4jb1 against #aa4bb for last month4 ,the week's proportion was therefore #b4ef1 making a total of #i4cb4 ,molly had not been specially economizing this last week1 and had had some little extra expenses4 ,she was rejoiced to see that1 even so1 she had a margin4 ,of course1 towards the end of ,october would come an increase in the price of butter and eggs4 ,this she proposed to avoid to some extent by ordering at once a pail of fine ,october butter at twenty-five cents1 which would last for cooking through the winter1 even if it should not continue sweet enough for such fastidious butter-eaters as herself and ,harry to use at table4 ,of eggs1 too1 she had ordered a gross from a farmer at twenty-five cents4 ,this would give one dozen a week for cooking through the twelve weeks when they were dearest1 and within this dozen for cooking she meant to keep2 as soon as they should be dearer1 she would make fewer things that required eggs1 and avoid their use whenever she could do without them4 ,and1 so far as she could1 she would supply herself with everything that would keep during winter and grow dearer as the months passed2 but as the margin she now had reassured her against any little accidental expenses1 she might safely reckon it would not grow less1 unless she knowingly increased her expenditure for any purpose1 and she would have always a little reserve to meet contingencies without touching anything outside the ten dollars a week4 ,on ,monday of the second week in ,october1 ,mrs4 ,welles was to arrive4 ,molly did not lay herself out in great preparations for her1 for she knew her friend would be happiest in being allowed to help her1 and do exactly as if she were in her own home4 ,she knew she could give her no greater pleasure than by so ordering her table as to be as different as possible from anything that money alone could buy2 and simple1 old-fashioned dishes1 that no hotel would supply in perfection1 she would have during her stay4 ,she did want to arrange1 however1 so that she need not even think of luncheon for a day or two1 and would have something in the house4 ,happily1 in doing this1 she could gratify ,mrs4 ,welles's ,english taste1 for she would make one of the veal and ham pies so dear to ,english palates1 so rarely to be found in perfection out of ,england4 ,molly had been taught by ,mrs4 ,welles herself to make them4 ,on ,saturday1 ,molly had ordered two pounds of breast of veal and a pound of very fine ham1 cut thin2 she would not need much of it1 but the rest would be nice for breakfast4 ,the breast of veal was cut up into pieces two inches long and about an inch wide1 and put on in boiling water to simmer very gently one hour1 the bones with it4 ,the water being just enough to cover the meat1 no salt was added1 for the meat should retain its juices4 ,when done1 the meat was removed from the broth1 the bones left in it1 and all gristly parts and bones that could not easily be removed when raw cut from it and thrown back into the saucepan2 the meat was then put aside1 and a salt-spoonful of salt1 a quarter one of pepper1 and half a bay leaf1 with a small pinch of thyme1 one of savory1 and two sprigs of parsley1 were put to the broth and bones1 and it was left to cook gently two hours longer2 then it was allowed to reduce to half a pint by boiling faster with the cover off1 then strained and put away4 ,molly1 at the same time1 made some rough puff paste 7see recipe1 ,chapter ,,vi471 and left it on the ice till ,monday4 ,this morning1 therefore1 she had nothing to do but put the pie together1 which she did in the following way3 ,the ham she cut in very thin strips1 using about a quarter of a pound4 ,these she poured cold water upon1 and put where they would come slowly to the boiling-point4 ,had she had any cold boiled ham1 she would have used it in preference2 but she could remove any strong taste by this parboiling4 ,while it was doing1 she made forcemeat balls thus3 ,half a cup of fine bread crumbs1 a tea-spoonful of finely chopped parsley1 the eighth of a tea-spoonful each of powdered thyme and marjoram1 one squeeze of lemon juice2 flavor with nutmeg by just rubbing it once across the grater1 a suspicion of lemon peel1 a scant salt-spoonful of salt1 a quarter one of pepper4 ,chop into this a good table-spoonful of butter 7or finely chopped suet1 she would sometimes have used72 the whole made into a stiff paste1 with an egg well beaten with a table-spoonful of water4 ,it did not take all the egg2 about a table-spoonful was left1 which ,molly reserved to glaze the pie4 ,in making the forcemeat into paste1 she was careful to handle lightly1 not to squeeze or knead it1 and when it was well mixed she sprinkled flour on her hands1 took a tea-spoonful of forcemeat1 and made it into a ball4 ,she used the remainder in the same way4 ,then she took a deep oval dish1 and put at the bottom a layer of the ham1 then one of veal1 and four forcemeat balls 7one at each corner71 a little salt and pepper1 and a few more bits of ham1 another layer of veal1 and half a dozen forcemeat balls4 ,the dish was now full4 ,she piled more meat and a little ham towards the centre till it was dome-shaped1 and then filled every crevice with the strong jelly formed from the meat and bones4 ,now she rolled out the paste1 and cut a long strip the third of an inch thick and an inch wide4 ,she wetted the lip of the dish1 laid the paste round1 and pressed it close on the inner side1 so that the gravy could not boil up under it4 ,then she moistened the upper surface1 laid the sheet of paste over the pie1 and with both hands gently pressed the paste into the groove formed between the dome shape of the meat and the dish2 then1 with a sharp knife1 she cut off the overlapping paste1 so as not to drag it in the least2 and then1 with the back of her forefinger1 laid on the top of the border1 pressed the upper and under paste gently1 but closely1 together1 but was very careful to leave the edges untouched4 ,she cut a hole in the centre to let out steam1 rolled a piece of paste very thin1 cut from it four diamonds two inches long from point to point1 laid the four1 with the points to the centre1 round the hole2 and1 rolling another bit of paste as thin as paper1 dusted it with flour1 folded it up several times1 then turned the four corners of the little many-folded square to form a little ball as large as an olive1 and cut a cross deeply1 and with a sharp knife1 across the top2 then turned back the corners as if she were opening a pond-lily bud2 and there was a rough imitation of a flower4 ,this she inserted in the hole in the pie1 which it was large enough to cover1 without closing up too much for the steam to get out4 ,with a feather she now brushed the pie over with the yolk of an egg1 not leaving a spot untouched1 except the edge1 which was not glazed4 ,molly explained to ,marta1 who asked the reason for the omission as she passed on her way to the boiler1 for she was washing4 8,if ,i washed the edges with egg1 the paste could not rise so well2 for the leaves would be glued together1 as it were4 ,this is the rule in all use of pastry3 ,leave the edges quite untouched2 do not even smooth them with your finger4 ,smoothing them and pressing them with your thumb1 which ,i have told you not to do1 is the reason why your pies1 even if ,i make the paste1 are never as handsome as mine4 ,you smooth the life out of the paste and squeeze all the air from between the leaves which one is at such trouble to make2 and it is the air that causes the flakes40 ,molly put the pie in the oven1 which was about the right heat for bread1--that is to say1 she could count twenty-five while her hand was held in it4 ,in an hour1 it was pale brown all over4 ,it was taken out of the oven1 and left a few minutes on the table till the contents had ceased to boil2 and then what remained of the jelly was warmed1 the pastry 8rose0 was lifted gently from the centre1 a funnel inserted in the hole1 and the jelly1 warmed1 was poured carefully through it into the pie4 ,molly watched1 while pouring slowly1 that the last disappeared before adding more1 for fear the pie might overflow2 then the 8rose0 was replaced4 ,this pie is good hot1 but in ,england is always eaten cold1 and cold she knew ,mrs4 ,welles would prefer it4 ,the great thing to be desired in these cold pies is plenty of savory jelly in between the meat1 and very light crust4 ,while the pie was baking1 ,molly had set the pastry back on the ice1 while she made the filling for some cheese cakes4 ,properly they should be made of sweet curd1 dried and crumbled1 hence the name4 ,but ,molly had eaten excellent ones in which ground rice1 boiled to thick mush1 was the foundation2 others in which bread crumbs were substituted1 the object being to get a body of some plain material other than flour1 with which the rich ones could be incorporated2 but her own favorite way was to use rolled cracker4 ,she put two heaped table-spoonfuls in a bowl1 and three table-spoonfuls of sugar4 ,she beat two table-spoonfuls of butter1 from which the salt had been washed1 till it creamed1 added the yolks of two eggs1 and the juice of half a lemon1 and the peel of one1 grated4 ,then she blanched and chopped fine as possible two table-spoonfuls of almonds1 and added to them a few drops of bitter almond2 then all were put together1 and a large table-spoonful of wine was added4 ,molly tasted to see if the bitter almond was pleasantly perceptible1 and then rolled out the paste and lined patty-pans with it1 taking care to press only the centre to make it adhere1 not the edges2 then a large tea-spoonful was put into each 7the patty-pans were small71 and they were put in the oven and baked a beautiful pale brown4 ,they needed watching closely1 as the filling would easily burn4 ,the dinner was to be a homely ,english one1 which would not necessitate her being in the kitchen at all after her friend arrived1 as it would consist of3-- ,clear ,soup4 ,beefsteak ,pudding4 ,stewed ,onions4 ,fried ,potatoes4 ,trifle4 ,the soup1 for which the stock was made on ,saturday1 could be left to ,marta2 also the vegetables4 ,the pudding required three hours' constant boiling1 and therefore could be made and be cooking before ,charlotte arrived4 ,the trifle1 also1 could be ready4 ,she had bought in the morning half a dozen small sponge cakes and a dozen macaroons4 ,she now made some very thick custard with the yolks of two eggs1 a small tea-spoonful of corn starch and half a pint of milk1 and sugar to taste4 ,the milk was put on to boil1 the corn starch mixed with a very little of it1 cold1 and stirred into the hot milk4 ,both were boiled together five minutes2 then it was allowed to cool very little1 and the beaten yolks and sugar added4 ,the object of boiling the corn starch is to cook it1 as1 after the eggs are in1 the custard must not boil1 but only be kept at boiling-point till they thicken4 7,see directions for boiling custard1 ,chapter ,,xxix47 ,when the custard was made1 it was flavored with almond1 set to cool1 and ,molly laid the sponge cakes in a glass dish1 about two inches deep4 ,she poured a glass of wine over them1 moistening them thoroughly1 and sprinkled them with sugar thickly4 ,over this she spread a layer of raspberry jam half an inch thick2 then the macaroons were laid over it4 ,then she poured the cold custard on it4 ,while it had been getting cold1 she whipped half a pint of cream1 sweetened and flavored with vanilla4 ,this was now piled high over the custard1 and it was put in the ice-box to get very cold4 ,at the last it was to be decorated with little knobs of red currant jelly and blanched almonds cut in strips4 ,now there was the pudding to make4 ,she was getting all done early1 because she was going to meet ,mrs4 ,welles2 but the pudding would not be injured by standing half an hour before it went into the water1 which it should do at three o'clock4 ,she had a pound and a half of very fine1 juicy round steak4 ,this she cut into pieces an inch or so square1 rejecting all gristle and skin1 but using a very little of the fat4 ,this meat she seasoned highly with pepper and salt1 stirring it up among the pieces4 ,then she made a suet crust 7see recipe1 ,chapter ,,xiii47 and greased very well a quart bowl4 ,when the crust was rolled to an even half inch thick1 she laid the sheet in the bowl1 pressing it gently all round4 ,into this she put the meat1 and1 when the bowl was full1 poured in a half cup of water2 then she gathered up the overlapping paste1 and pinched it together to form a cover1 leaving no cracks through which the gravy could get out4 ,a floured cloth was now put over the pudding1 and a string passed twice round the flaring parts and tied securely4 ,the four ends of the cloth were brought over the top and tied4 ,the pudding could be lifted by these knotted ends as if it were a basket or bundle4 ,marta had now done washing and cleared up1 and was able to attend to ,molly's directions4 8,marta1 ,i shall see this pudding in the pot before ,i go to the train1 and watch it come to the boiling-point quickly again2 but you must remember it must never cease boiling1 or it will be heavy4 ,when you go to take it up1 remove the cloth and string2 then run a thin knife round close to the bowl1 and turn it out gently on a hot dish1 trying not to break the pudding in doing so40 ,molly had the water on in a pot1 that it might be ready boiling by three2 and1 although she had warned ,marta to keep it boiling1 she did not mean to trust entirely to her for it1 but would come herself to look at it every half hour or so4 ,early in the morning the eggs had come1 and ,molly had waiting ready a keg half filled with lime-water1 made by dissolving one pound of quicklime in a gallon of water1 allowed to stand all day and then poured clear from the sediment4 ,the sediment was rather more than the mere sprinkling it should have been1 and she feared it might be too strong1 and added more water and again let it settle1 when it nearly all dissolved2 the rule being to put in as much lime as will just dissolve1 leaving only sediment enough to show that this point is reached4 ,she then very carefully put in the eggs1 washing every soiled one1 and warned ,marta never to stir them1 and1 when taking them out1 to be very careful1 as one broken or cracked would spoil the whole2 if this occurs1 fresh lime-water must be used4 ,,chapter ,,xxxiii4 ,,town ,,versus ,,country--,,the ,,servant ,,question4 ,,it was with a heart full of happy content that ,molly started to meet ,mrs4 ,welles1 and when the train slowed into the depot1 she saw a well-known head1 with bright chestnut hair1 leaning out of the window4 ,the next moment they were exchanging greetings like two gay school-girls1 for they were both warm-hearted1 impetuous women1 and apt to be rather regardless of bystanders and appearances4 8,dear girl1 you look so well10 said her friend1 holding her off a minute to look at her4 8,i see ,harry is not killing you with kindness1 as ,i used to predict he would40 8,and you1 too1 look well1 notwithstanding the hotel life you abhor so4 ,where is your trunk80 8,i had it expressed to your house from the hotel4 ,it saves all bother1 and ,i knew you and ,i would enjoy the walk home together1 as you are so near the station40 ,and enjoy it they did1 as only women who have known each other in girlhood and made plans and dreamed dreams together can4 ,the village street was as prosy as any other ,jersey village2 but to these two1 who recalled ,london days1 as they went through it1 it was poetical enough2 and as they left the little stores and faced the country in all its autumn glory of color1 and the sweet fall odors of ripening fruit met them1 ,mrs4 ,welles drew a deep breath4 8,how lovely this is6 ,no wonder you look well4 ,what a waste it is1 after all1 to live in the city60 8,there is something to say on both sides1 ,harry thinks4 ,we gain all that nature gives in the country1 but we lose art and many things that brighten one's wits4 ,but people who have a very narrow income can enjoy very few of the advantages of city life1 even if they live in it2 so1 for them1 the country is undoubted gain40 ,when they reached the house1 ,mrs4 ,welles was delighted with it and everything about it1 and made ,molly tell her all about her housekeeping and how she managed4 ,when she had given her a sketch of her daily life1 ,mrs4 ,welles said1 thoughtfully3 8,that is all very nice1 ,molly2 but it seems to me you must have a good deal to do1 or else your ,marta is a treasure40 8,well1 ,i have a good deal to do1 and ,marta is in one sense a treasure1 though1 at the same time1 ,i can see that many people would not get along with her4 ,her good qualities seem to be cleanliness 7although she is not tidy71 and an ambition to be a good cook2 but for general work she needs constant watching and telling4 ,still1 annoying as that is1 ,i do not know that one can expect more in a girl like her than willingness to do the work laid out for her4 ,if ,i were paying for trained service1 ,i should be dissatisfied2 but there are few trained girls who will undertake general work40 8,that seems to me a matter of course4 ,a girl who is anxious to rise is one who will try to learn how to do it1 and it would be hard if one expected her to remain always in an inferior position4 ,if we do that1 ,i think we remove the strongest incentive to good work--the ambition to better herself4 ,i think it is the general lack of such ambition among girls1 the non-recognition of it as one of the conditions of service by ladies1 that makes the great difference between our ,english servants and those here40 8,i am sure you are right10 said ,molly2 8and that seems to me the true solution of the servant difficulty4 ,young girls must learn that high wages and lighter work are to be attained by proficiency2 that they can look on first places1 where low wages only ought to be expected1 as apprenticeships1 and every succeeding one to be a step higher toward the comfortable and well-paid position an accomplished servant of any branch ought to be able to command4 ,but this is something that depends on the ladies themselves4 ,so long as they pay the competent and incompetent nearly alike1 and do not insist on testimonials1 not only as to respectability and temper1 but proficiency in duties undertaken1 there is not much encouragement to an ambitious girl1 or at least she sees she can get along without making special effort1 and that1 if she does make it1 she will meet with the discouraging fact that she is in competition with those who have made no effort40 8,still1 one would think that is a thing that would cure itself4 ,every one would rather pay competent servants than incompetent40 8,of course1 if they know it4 ,but when two girls come well recommended1 how can you or ,i tell which is the really competent one1 if1 as is often the case1 a good-natured lady has taken her servant's good qualities1 her amiability and willingness1 more into account than the efficient discharge of her duties8 ,i have kept my eyes wide open on this subject1 and find that a neat-looking1 willing girl will nearly always keep a place1 even if not competent for its duties1 and be well recommended when she leaves2 not1 as justice demands1 recommended for the qualities she actually has1 but also for general competence40 ,mrs4 ,welles looked slyly at ,molly4 8,and what character would you give ,marta80 8,now1 that is hardly fair4 ,i see the evil4 ,i don't say ,i can do anything to remedy it2 that has to be a general movement4 ,when ,i am in ,rome1 ,i suppose ,i should do as the ,romans do2 yet ,i would try to be very specific4 ,but it would do no good4 ,if ,marta leaves me and applies for a place as first-class cook she will get it4 ,some few ladies will need some more corroboration than her word and my letter1 testifying to general good conduct2 but many will readily take her1 and she will stay a month or two1 if not longer1 get large wages enough to make it as profitable to wait for another well-paid place if she does not readily find it4 ,a girl recommended as clean and willing will get a place as cook if she has the hardihood to assert her ability2 yet who would employ a carpenter simply for his amiability80 8,then you would have apprenticeship among servants as among artisans80 8,of course1 if it could be1 ,i would2 in other countries there is practical apprenticeship without bonds1 that ensures1 to the painstaking employer who does her best for a girl1 not losing her the moment she has learnt the first rudiments of housework1 and her apprentice year would be at low wages2 she would have the option of advancing her year by year1 or of letting her go and taking a fresh #8prentice' hand40 8,i pity the woman40 8,so do ,i1 yet it is just what we all do more or less without any distinct benefit4 ,of course no reasonable person would expect a girl to remain at the low wages when she became worth more40 8,that's just what ,i was thinking1 ,molly4 ,you will make ,marta worth a good deal more than #aj a month as wages go40 8,i know it1 but ,i shall be content to give her #ab when she can do my work with only superintendence on my part1 and later on ,i shall expect her to ask me #ad2 and ,i shall have to decide to give it1 or take some one else2 yet1 if she does her best till then ,i shall not feel ill used1 things being as they are4 ,we can't expect a young woman like ,marta to be better than her times40 8,still1 this comes back to the same point2 you have a good deal to do40 8,yes1 but what better employment can ,i have8 ,we live about as comfortably as if we kept two servants1 because ,i do much of the lighter work2 ,i have no drudgery4 ,marta does that4 ,i have very few social duties4 ,i have plenty of time to read and do my little sewing and we live as ,i like to live2 ,i should not be so happy any other way4 ,when ,i have children ,i shall have less time1 but ,i expect ,marta will be able to go on pretty well with an hour of my time in the kitchen40 8,but suppose ,marta wants to leave80 8,i don't think she will4 ,she seems to have the ,european horror of changing and1 ,i think1 believes herself part of the family4 ,if ,i am mistaken ,i shall be unfortunate1 but my altering my policy now would not change matters4 ,i made up my mind to expect very little beyond hand work from one servant2 that ,i have got40 ,they chatted till ,harry came home1 ,mrs4 ,welles unable to make up her mind whether ,molly's ideas were wise or foolish2 as ideas they were good1 of course1 but how would they work in practice8 ,mrs4 ,welles was too ,english to understand why a woman should make up her mind to put up with half service1 and she had been too well off since she had been married to have learnt by experience4 ,,chapter ,,xxxiv4 ,,ox-,,tail ,,soup--,,grisini--,,stewed ,,lamb ,,and ,,peas--,m,,ringues ,,with ,,cream4 ,,mrs4 ,,welles',s trunk arrived the next morning and ,molly found her friend had come as she said1 8prepared and loaded for a kitchen campaign40 ,several little things not easily obtained in a country town she had brought1 and last of all she handed out a paper package4 8,there1 ,molly1 ,i thought1 perhaps1 you had none1 and ,i have two or three recipes needing the stuff1 so ,i made sure and brought it with me40 ,molly had meanwhile cut the strings and saw in the paper a thick roll of something wrapped in waxed paper4 8,ah1 almond paste6 ,i wished when ,i was chopping almonds the other day that ,i had some40 ,the almond paste was a substance that looked1 in color and appearance1 like very heavy bread3 it was almonds ground by machinery1 and saved infinite time in preparing almonds for macaroons1 cake1 etc4 8,there1 ,mistress ,molly1 you see we are going to make goodies while ,i am here40 8,i shall be glad to do my part and sit at your feet again40 8,nonsense1 ,molly1 ,i have nothing to teach you4 ,you were too intelligent not to see1 when you had the key to a few things1 that the rest was a matter of experiment and practice2 but while ,i was in ,london ,i had some recipes given to me1 vaguely written1 as amateur recipes usually are1 but ,i want to try to get them right40 ,molly1 mindful of her guest's ,english tastes1 had asked her butcher to save her two ox-tails1 as they were very cheap things1 and she prepared them for soup while ,mrs4 ,welles finished her unpacking4 ,first1 she cut up the tails into joints and each joint of the root of it into three1 then put them on the fire1 in cold water1 let it come to the boiling-point1 drained them off and pumped cold water on them4 ,this was the process called 8blanching10 so often directed in cooking-books without further explanation4 ,they were then dried in a cloth1 dusted with flour1 put in a pot with a table-spoonful of butter1 and fried a bright brown and frequently stirred round1 to color them evenly2 then she cut up a carrot1 a turnip1 and an onion1 and put them into it1 then added a bay leaf1 three sprigs of parsley1 half a salt-spoonful of thyme and marjoram1 two cloves1 a tea-spoonful and a half of salt1 and half a salt-spoonful of pepper and two quarts of water4 ,this was to simmer four hours2 at the end of the second hour a few of the nicest joints of the tail were taken out to serve in the soup1 the others left to boil down with it4 ,half an hour before dinner the soup was strained and a table-spoonful of brown thickening 7recipe in ,chapter ,,xiii47 stirred into it to make it the consistency of very thin cream4 ,as it boiled down it would grow thicker2 then it was put to boil fast1 without a cover1 and every few minutes skimmed4 ,when quite clear of fat1 the joints of the tail were put in1 a glass of wine added1#c and the soup was ready to serve4 ,mr4 and ,mrs4 ,bishop's turn was near to receive the reading-club1 and ,molly had thought it would be pleasant to have it the week ,charlotte was with her4 ,the lady entertaining could1 of course1 invite any of her friends1 and ,molly asked ,mr4 and ,mrs4 ,lennox4 ,mrs4 ,welles was delighted to help1 and the afternoon was given to a discussion of what should be provided4 8,we are wisely limited as to what is to constitute the refreshment4 ,there must be no oysters or ice cream1 only cakes and sandwiches and coffee and tea1 or chocolate40 8,no bouillon80 8,yes1 that has been admitted in place of one of the other beverages1 as so many can't take coffee or tea at night40 8,let's say coffee and bouillon1 then1 and sandwiches4 ,are you limited to one kind80 8,no4 ,mrs4 ,framley1 last week1 had tongue1 cheese and chicken40 8,well1 have chicken and lobster then4 ,how many guests shall you expect80 8,about thirty-four40 ,i suppose it is not necessary to go further into figures at this day to show that ,molly was likely to do all she had undertaken to do on her allowance of ten dollars a week1 but as her evening was a great success and cost very little1 ,i will give the details to show how it was done and what the actual cost was4 ,the flavorings formed part of ,molly's stores and the almond paste was given to her1 yet ,i add the price here1 for those who may wish to go and do likewise may not be so fortunate4 ,although the list of articles were ordered1 they were not all used4 ,one dozen eggs #j4be ,one lobster1 #c pounds 4#cf ,one can of boned chicken 4#ej ,one pound of almond paste 4#cj ,one pound of butter 4#be ,leg of beef 4#ej ,half pound of coffee 4#ae ,milk 4#ab ,sugar 4#bd ,bread 4#bj ------ #b4hg ,the first thing was to make four loaves of nice bread2 this ,molly did1 using two quarts of water and one cake of yeast 7see recipe for bread1 ,chapter ,,xv474 ,to save trouble of cutting1 ,mrs4 ,welles suggested pipe bread 7grisini7 to eat with the bouillon1 and before the bread was put to rise a piece was broken from the dough of the size of a large orange2 to this was added the white of an egg1 whipped a little1 a tea-spoonful of powdered sugar and a good tea-spoonful of butter softened4 ,when it was all well incorporated1 flour1 warmed and sifted1 was added to bring it to the consistency of stiffish bread-dough4 ,it was kneaded long and well and set to rise4 ,it took longer than the bread1 because it was a little stiffer and also the bread and additional flour weakened the yeast4 ,when it had swelled well1 however1 ,mrs4 ,welles and ,molly sat down together to roll it1 while ,marta attended to the dinner1 which was to consist of soup1 stewed lamb and peas1 stuffed potatoes and mringues1 with whipped cream4 ,the mringues had been made in the morning and the cream whipped4 ,the stewed lamb was something so simple that it could be left to ,marta1 although in leaving any stewing or boiling to ,marta1 now or any other time1 ,molly never omitted an occasional glance to see that it neither left off simmering and that the simmering had not become boiling4 8,the rolling out of grisini is a very tedious task10 said ,mrs4 ,welles1 8but the compensation is that they keep as well as crackers1 once made40 8,you will have to direct me1 ,charlotte1 as ,i have never made these before40 8,all you have to do is to roll a small piece of dough under your hands on the board1 so1 till it is no thicker than a pencil4 ,if the dough is too soft--it should be stiffer than bread-dough1 yet quite elastic--you can add a very little flour40 ,as she spoke she laid her two hands over a bit of dough as large as a hickory nut and began rolling1 pressing pretty hard as she rolled4 8,if they do not roll smooth1 wet your palm with milk slightly40 ,molly followed directions4 ,as each pipe was made it was laid on a baking-pan4 ,they were irregular in length1 but generally about nine or ten inches long4 ,it took them half an hour to roll them1 for it was difficult at first for ,molly to get hers of fairly even thickness all the way down1 but practice brought facility4 ,the dough made about three dozen1 and they were put in a warm place to swell till as thick as a medium-sized cigar4 ,then they were to be baked in a cool oven half an hour4 ,they were to be very lightly colored1 when done1 about like pilot biscuits1 and should snap short2 hence the slow oven1 as they must dry as well as cook4 ,the bread had not been set till early in the morning1 so that it might bake late in the day1 for ,molly's reception was to be on ,friday--this was ,wednesday--and she wanted the bread to be as near as possible two days old1 for sandwiches1 yet not at all stale4 ,the bouillon and cakes would be made ,thursday1 and there would be nothing but the sandwiches to cut and coffee to make on the day itself4 ,molly was anxious to get all done before that1 so as to be quite fresh for her friends4 ,before leaving the kitchen she went over the recipes she had written for ,marta's guidance1 emphasizing all important points4 ,for the stewed lamb there were some lean chops from under the shoulder 7see ,chapter ,,iii472 these were floured and laid in a stewpan with a little butter and fried brown1 an onion cut up and a piece of carrot 7half a small one71 and enough hot water barely to cover them was poured on them with half a tea-spoonful of salt4 ,they were to stew very slowly for two hours1 then taken up and kept hot while the gravy was skimmed and allowed to boil down to half a pint1 a large teaspoonful of brown thickening was put into it and a can of peas1 and seasoned to taste1 then the meat was returned and allowed to stew very gently a quarter of an hour more4 ,harry had been told laughingly he was to expect a very plain dinner4 8,and is that the result of having two expert cooks in the house8 ,mrs4 ,welles1 ,i've been petting my digestion for the last month in order to cope with the culinary productions of the pair of you1 and this is the result4 ,i've heard before that too many cooks spoil the broth1 but ,i didn't know it extended to the whole dinner40 ,although ,molly had made the mringues herself1 she had written the recipe1 which is as follows3 ,beat the white of two eggs as stiff as possible1 that is to say1 till it will not slip out of the bowl1 then stir into it very gently three ounces of powdered sugar1 remembering the rule that anything to be mixed with white of egg must be done with a light lifting motion of the spoon1 rather than stirring1 which may liquefy the eggs4 ,fill a table-spoon with the mixture and turn on to a sheet of white paper placed on a board which has been made a little damp2 the moulds should be oval1 like half an egg4 ,put them in a very cool oven for fifteen or twenty minutes1 then open the door and leave them ten minutes longer2 the idea is to make the crust as thick as possible1 which is done by the long slow drying2 if firm enough remove them from the paper1 take out the moist centre very carefully1 and when cold fill them with cream1 flavored1 sweetened1 and whipped solid 7recipe ,chapter ,,xxviii471 then put two together2 they should be over full1 and the cream show considerably between the two sides4 ,,footnote3 #c ,the wine is optional4 ,,chapter ,,xxxv4 ,,macaroons--,,jumbles--,,genoese ,,tablettes--,,irish ,,stew4 ,,the next day ,mrs4 ,welles and ,molly were in the kitchen bright and early4 ,she had ordered the day before all she would need for dinner1 and did not require to leave the house4 ,they had planned to make macaroons and fancy cakes4 ,for the macaroons1 half a pound of almond paste and three quarters of a pound of powdered sugar were weighed carefully1 then three large eggs were separated and beaten4 ,mrs4 ,welles put the almond paste in the chopping-bowl1 and chopped it into fine crumbs 7which saves a good deal of mashing with a fork71 while ,molly beat eggs and added the sugar1 making icing1 in fact2 then the crumbled almond paste was put to it and mashed with the back of a fork into the icing1 till it was all smooth and perfectly blended2 some sheets of thin paper were rubbed with suet and cut to fit the dripping-pan1 on which they were to be baked2 half a tea-spoonful was dropped on a bit of paper1 and put in to try the oven1 and meanwhile a dozen or so of almonds were blanched and each split into six4 ,the macaroon1 when looked at1 had flattened down1 as it should do1 but just a shade more than was just right1 and a tea-spoonful more powdered sugar was stirred in4 ,then the mixture was taken up on the end of a tea-spoon1 and bits as large as small nutmegs were dropped on the greased paper1--about two inches apart1--and then on each of them three or four bits of almond were put irregularly4 ,the oven was moderate1--not too cool1 nor yet hot enough to color them till they had been in it ten minutes4 8,while you bake those1 ,i'll make some ,genoese pastry10 said ,mrs4 ,welles4 8,that is a novelty to me2 at least1 ,i have heard of it1 but not tried it4 ,if ,i remember rightly you told me you had once tried it1 but found it very unsatisfactory40 8,yes1 it was too sticky while warm to cut1 and too brittle when cold1 but ,i have now another recipe which ,i want to try1 and if it is good it will be just the thing for your fancy cakes4 ,this is the recipe3 8,,genoese ,,pastry4--,four ounces of flour1 three of butter1 four of almond paste1 and five eggs4 ,melt the butter in a bowl1 taking care it does not get very hot4 ,break the eggs into a bowl1 add the sugar to them1 stand the bowl in a saucepan of boiling water1 and whip eggs and sugar for twenty minutes1 but they must not get very hot2 take the bowl from the water1 add the almond paste1 crumbled fine1 to it1 beat till smooth1 then add the butter1 and last of all slip in the flour1 stirring lightly all the time2 bake1 in a round jelly-cake-pan lined with buttered paper very neatly fitted and standing an inch above the edge1 in a rather quick oven for half an hour4 ,when it is done1 no mark should remain on it when pressed with the finger40 8,has any one you know tried the recipe80 8,oh1 yes2 and ,i have eaten the cake1 and found it excellent40 ,molly now opened the oven to look at the macaroons1 and found they could be put for one minute at the top1 to take a deeper tint1 and another pan which she had ready could be put in the bottom of the oven4 ,then she prepared one more sheet1 after taking the first from the oven4 ,these she left on the pan to cool a few minutes before touching them2 then she lifted the paper from it1 replaced it by a fresh one1 and did not attempt to take the macaroons from the paper till they were nearly cold4 ,she handled them after they were baked1 and until cold1 as if they were egg shells4 ,marta1 who had now finished her morning's work1 was told to put on the bouillon4 8,you must take the largest pot1 ,marta2 that shin weighs eight pounds4 ,it is cut in three1 but gash it well1 take out the marrow1 and put on eight quarts of cold water2 when it is near the boiling-point1 skim it1--take care the scum does not break4 ,after it is off1 throw in a wine-glass of cold water and wait2 when it is once again near boiling1 skim again2 repeat the cold water and skimming twice1 then leave it to boil four hours very slowly40 ,when separating the yolks of eggs from the whites1 for the macaroons1 they had been at once beaten with a tea-spoonful of cold water to prevent hardening1--which they are apt to do when waiting even a very short time1 if not beaten1--and set aside for jumbles1 which ,molly made while ,mrs4 ,welles made the ,genoese pastry4 ,she used for them six ounces of butter1 six ounces of sugar1 and half a pound of flour1 with the yolks of the three eggs4 ,the butter was beaten to a cream and then the sugar and eggs added1 the flour sifted in1 a table-spoonful of wine put in1 and when all was well mixed a few drops of extract of rose was added1 ,molly tasting the paste to judge the quantity4 ,it needed to be perceptible1 as it goes off in baking4 ,then she rolled it into little balls about the size of a hickory nut1 and on some stuck half a blanched almond1 on others a little bit of green citron1 and on others a strip of candied lemon peel4 ,rolling them thus was much less trouble than cutting them into rings and shaping them in sugar1 and quite as sightly1 for the balls melt down in the oven into round cakes4 ,they require a moderate oven2 if too slow they melt too much1 if too quick they burn before they are done4 ,to keep the oven just right this morning when a steady1 moderate heat was required1 ,molly attended to the fire herself4 ,having seen that it was solid at first1 she kept it so by adding a very few coals before it had shown any signs of going down4 ,as soon as the jumbles were firm and the bright yellow had changed to the palest pine color1 they were taken out1 without waiting for them to brown at all4 ,the ,genoese pastry was now done2 it looked like a thick jelly-cake1 and when cool was to be cut and jelly laid between it sandwich-fashion1 and some pieces iced plain4 ,when the macaroons were taken off the papers1 there were found to be between seventy and eighty1 but as in two pans there were two or three that had sunken somewhat and were less handsome than the rest1 those were laid aside4 ,there were also nearly four dozen jumbles1 and there would be about three dozen tablettes from the ,genoese pastry4 ,it was getting near luncheon time and they were both rather tired2 therefore they gave up till after they had eaten and rested4 8,i hope1 ,molly1 you take care of yourself in this way10 said her friend as they sat down to a comfortable lunch4 8,i remember how you used to horrify me in ,london by going without food for hours1 or only eating cake or pastry1 if you had anything on hand to interest you40 8,yes1 nowadays ,i do1 whether ,i feel hungry or not3 ,i sit down and force myself to eat1 and ,i do it leisurely also1 for if ,i finish eating in ten minutes ,i take a book or newspaper and spend the full hour resting1 then ,i go to work fresh again2 although ,i confess ,i do it often in spite of my nerves1 which urge me to finish4 ,but ,i do it1 and ,i know that eating nothing at all or a mere snack in a hurry1 at noon1 and then keeping on with the sewing1 or preserving1 or shopping1 is what wears out half us ,american women4 ,i used to get tired and faint about three o'clock1 after doing very little1 and was almost ashamed that ,i1 a healthy young girl1 should do so when ,i saw elderly women keep on from morning till night4 ,you and your mother first awakened me to the fact that it was lack of food4 ,my own dear mother had been like myself all her life1 neglecting her noon meal1 simply because she never felt hungry4 ,now ,i get a meal of some substantial kind1 and ,i make ,marta do the same1 for she also is inclined to take a standing lunch1--just a bit of bread and cheese1 she likes best40 8,well1 ,i don't believe people can work well if they do not eat sensibly4 ,i can eat three meals comfortably1 but ,i agree with ,dr4 ,richardson3 we could do without both the others better than the mid-day meal4 ,i suppose if you and ,i had kept on for a couple of hours longer we should have been a pair of wilted beings40 8,yes1 there is nothing like leaving off and resting before one is really tired1 if one wants to get through a great deal without feeling it2 but it is a very difficult thing to do40 8,i know it2 especially difficult to those who need it most1--the nervous1 energetic women2 to the phlegmatic ones it comes easy enough1 and they seldom overwork40 8,i have eaten the last of your #8weal and hammer1' my dear1 and ,i agree with ,silas ,wegg3 #8it mellars the organ1'--and now ,i am ready for work4 ,the next thing is to ice those cakes1 ,i suppose1 and ,i will put on the sugar to boil40 8,no1 ,i have ,french icing ready1 but ,i forgot until this minute to make some coloring2 ,i bought the cochineal yesterday40 8,well1 there's plenty of time2 it will only take a few minutes2 ,i'll put it to boil and we will both get the ,genoese cakes ready while it does so40 ,molly handed to her a packet containing an ounce of cochineal and one of cream of tartar1 mixed2 this was put to boil in half a pint of water1 and was to reduce to half4 ,while this was going on ,molly got out some raspberry jam and the lemon paste she had made4 8,i wonder what ,i should have done if these good things had not come so apropos60--alluding to her mother-in-law's gift4 8,done1 my dear8 ,you would not have felt the lack of them2 you would just have made your jumbles and some cocoanut macaroons and cones2 made some sponge drop-cakes1 which you would have iced1 and would have forgotten to wish even that you had not the other things2 ,i know you1 ,molly40 ,molly laughed4 8,to tell the truth1 ,i had thought the matter over1 and decided to make some orange paste1 for which ,i have a very old recipe1 and as two oranges are enough1 it would not have been very costly40 8,before ,i go away ,i want to try it1 if oranges are to be got yet1 out here40 8,i saw a few pale things1 but ,harry can bring some early ,floridas40 ,as they talked they worked4 ,the bread-board was put between them1 and the ,genoese cake was split carefully into four even layers4 ,the rounded sides were trimmed off wide enough to cut into odd-shaped pieces to be dipped into icing4 ,the cochineal had now boiled fast about ten minutes uncovered1 and by the rim round the little saucepan showed it had diminished to one-half4 8,now if one can avoid getting one's fingers in it1 and looking like an executioner for a day or two1 it will be very nice2 where's the alum1 ,molly80 ,molly handed the tiny packet containing two drachms of alum to ,mrs4 ,welles4 ,it was put into the cochineal1 stirred1 and then a small strainer was put on a cup1 a piece of muslin laid in it1 and the coloring poured through it2 then the ends of the muslin were gathered together and the sediment gently pressed with a spoon and then thrown away4 ,molly1 meanwhile1 had been spreading one of the layers of cake with the lemon paste1 very thinly1 and laid another on top of it1--this was one cake2 the other layer was spread with raspberry jam1 and on that also a slice was laid4 ,i have said that the rounded sides were cut off1 leaving the centre square4 ,these sides were cut into three-cornered pieces2 there were1 consequently1 a number of these corner pieces1 and two square cakes1--one with raspberry jam1 one with lemon4 ,molly had brought out the ,french or fondant icing1 the vanilla flavoring1 the bitter almond1 and the caramel coloring4 ,she divided the icing1 putting one part into a small bowl which she set in a saucepan of boiling water1 stirring it till it was creamy4 ,mrs4 ,welles had laid a sheet of confectioner's paper on the board1 and when the icing was melted1 ,molly brought it to the table and put to it a very small half tea-spoonful of vanilla1 and stirred it2 then she dipped a table-spoon in the boiling water1 shook the water from it and then took it full of the icing from the bowl and poured it on the layers of cake containing the lemon1 and spread it1 using more icing as she needed it1 smoothing it with a knife dipped into boiling water and shaken4 ,when it was done1 ,mrs4 ,welles warmed a knife and cut the cake into neat tablettes an inch wide and two inches long1 while ,molly put the same icing over the fire1 stirred it slowly till the water under it was boiling1 and the icing creamy4 ,she took it to the table1 colored it a beautiful creamy coffee color with a few drops of caramel1 and then dropped the corner pieces1 one by one1 as fast as she could1 into it1 taking them out as soon as they were covered1 and laying them on the waxed paper with a fork4 ,before half were done the icing got stiff1 and she had to put it on the fire once more2 and this time1 as each heating up made the icing a degree higher candy1 she put in a few drops of water from the end of a spoon1--a dozen drops perhaps in all1--then the icing became creamy again4 ,she finished dipping the cakes1 all but three or four1 for which the icing fell short4 ,now the other portion of icing was put in a bowl1 melted to cream in boiling water1 a few drops of cochineal added to it1 and a few drops 7very few7 of almond flavoring4 ,the cochineal made it a beautiful pale pink4 ,this was laid on the tablette of cake in which was raspberry jam1 in the same way as the white1 and it also was cut into tablettes while ,molly dipped the rest of her three-cornered pieces of cake into the pink icing4 ,there was now a plate of pink1 almond-iced tablettes with raspberry jam2 one of white1 vanilla-iced tablettes with lemon filling1 and on the sheet of waxed paper lay several that looked like large1 oblong1 ,french candies1 pink and pale coffee-colored1--being completely covered with icing1 no one could tell they were cake4 8,now the cakes are all made1 are they not80 asked ,mrs4 ,welles4 8,yes2 but ,i'm sadly afraid people will think they have cost much more than is usually spent at these meetings2 but ,i know they have not4 ,mrs4 ,framley had sponge cake only1 yet the eggs alone for the five loaves she made would cost more than these cakes40 8,well1 it can't be helped10 said ,mrs4 ,welles4 8,no10 laughed ,molly2 8,i meant only to have the iced jelly cakes1 and though ,genoese is so delicious ,i don't know that that difference will be understood1 but your bringing the almond paste tempted me into the macaroons1 and then to make use of the yolks2 of course they led to the jumbles40 8,yes1 but they would pass2 it is the #8,frenchy' look of the iced cakes that will seem costly1 but you can tell your friends what the cost really is40 8,i know1 only ,i hate to seem to lay myself out2 yet when things can be made so pretty one can't resist doing it40 8,you can't1 because you love the work as others love ,kensington stitch and can't resist adding to the beauty of their surroundings in that way4 ,you and ,i resist that temptation very well1 but this makes one understand it4 ,all work is pleasure if you love it and know how to do it40 8,now ,i'll see the dinner on and we'll adjourn and leave ,marta in possession10 said ,molly4 ,molly looked at the bouillon1 which had been simmering four hours2 and ,marta asked if she should put in the vegetables4 8,no2 this is to be extra strong1 in fact consomm1--which means bouillon very much reduced1--so this can simmer two hours more2 then strain the meat from it1 and to-morrow you can take off all fat2 and then put to it two carrots cut up small1 two turnips1 two onions1 and let them boil in it two hours2 this will reduce it enough2 then it can be strained and cleared40 ,molly had arranged to have for dinner just such things as ,marta could cook1 but the substantial part of it was to be ,irish stew1 that good old savory dish4 ,excellent as it is when well made1 there is nothing more 8poverty seeming0 than the same thing carelessly done2 therefore she meant to see it all on to cook before leaving the kitchen4 ,,irish ,,stew4--,half a dozen lean chops from the neck were floured and put in a saucepan with two onions and a tea-spoonful of butter1 and quickly browned2 but the onion was not allowed to burn1 and therefore it was all kept moving about4 ,a pint of cold water was then put to it1 and the fat that this brought to the surface skimmed off and a tea-spoonful of salt and one third of a tea-spoonful of pepper added4 ,it was put where it would simmer very gently for an hour and a half1 when it was to be again skimmed1 and a tea-spoonful of ,worcestershire sauce put to it2 the gravy tasted to see if salt enough1 and half a dozen large potatoes 7or more if small7 cut in half2 then it was to be closely covered and was to simmer for another hour4 ,molly cautioned ,marta against adding more water4 8,when you put the potatoes in1 never mind if the gravy does not cover them2 they are to stew over the meat2 sufficient good gravy to serve is all that is necessary1 if you cover the potatoes with liquid as often is done1 you get a good deal of broth1 but no gravy40 ,,chapter ,,xxxvi4 ,,to ,,boil ,,and ,,prepare ,,lobster--,,sandwiches--,,clearing ,,soup--,,omelet ,,souffl4 ,,the next morning the lobster which ,molly had ordered was sent2 it was quite a large one1 and it was put on head downward into boiling water in which there were four table-spoonfuls of salt to the gallon4 ,marta was told to let it boil gently half an hour1 then to take it out1 as if it boils too long the meat becomes tough and stringy2 but1 although ,marta had that order and ,molly left the kitchen to go through her usual morning duties up-stairs1 ,mrs4 ,welles noticed that when the half hour was up ,molly herself went to see that ,marta had not forgotten4 8,my dear ,molly1 a ,marta would be the death of me1 or ,i of her1 if ,i had one40 8,why80 8,she requires such endless looking after4 ,why don't you get a more experienced girl80 8,because perhaps the experienced girl would be the #8death of me4' ,i mean it is unlikely the experience would exactly fit my needs1 and if it did not1 it would be in the way of her learning my ways40 8,does ,marta learn80 8,indeed she does--slowly2 but remember1 she is so newly arrived40 8,oh1 it is not her accomplishments ,i disparage1 but that you cannot trust her to carry out such a simple order as to take a thing out of water at a certain time4 ,what made you give the order if you did not expect to have it remembered80 8,moral effect1 ,i suppose10 laughed ,molly4 8,i always pretend to leave things to ,marta1 but as a matter of fact1 it was the very simplicity of this thing that made me careful2 ,marta is impressed1 ,i find1 with large appearances2 if ,i tell her to do something that is to have some very choice result1 although ,i expect her to blunder1 she generally surprises me by carrying out the order well1 because she is impressed1 and all her attention on the alert4 ,she can do three or four things now she is proud of2 one is frying1 because she has completely mastered the art1 and the results are so showy2 then she has lived in ,germany as scullion1 where she has heard fine cooking spoken of with respect1 and knows it is worth doing well4 ,the difficulty lies generally in the fact that half our servants don't know that there is such a thing as standard cooking2 anything beyond their ken is #8new-fangled1' and is a mystery not worth knowing40 8,well1 well1 ,i admire your patience2 ,i never could emulate it40 8,oh1 yes1 you would1 if it were only necessary2 but with you it is not2 you have several servants1 and can import your cooks specially trained40 8,molly1 ,i could do without servants easily2 ,i would1 rather than watch and follow as you do ,marta40 8,we'll talk over this another time4 ,i'm sure you would not1 for long1 like to do without a pair of willing1 if clumsy hands2 a dirty servant1 ,i grant1 you are better without1--but ,i must go down40 8,and ,i too4 ,what shall ,i do80 8,make mayonnaise for the sandwiches4 8,put on the soup1 ,marta1 and the vegetables in it as ,i told you yesterday40 ,the lobster was now cool1 and ,molly began to prepare it4 ,she took off the claws1 split it down the back1 then called ,marta to watch as she removed the entrail that runs through the tail4 8,in the head is found a small bladder or bag which must be taken out2 it is sometimes called the #8lady2' and along each side1 under the shell1 will be found bits of a drab-colored spongy substance called the #8lady's fingers2' they are at the root of the small claws2 when these are removed1 all the rest of the lobster is good4 ,this soft1 greenish fat might seem to you should be thrown away1 but it is1 many think1 the best part of the lobster40 ,the claws were then cracked and the meat taken out4 ,molly then made a pint of white sauce and divided it into two parts4 ,into one she put the meat of the lobster chopped fine1 and seasoned it very highly with pepper and salt1 and enough lemon juice to give a perceptible acid or piquant taste1 and two tea-spoonfuls of very finely chopped pickled cucumber4 ,to the other sauce she stirred the contents of a box of chicken also chopped fine1 and a large table-spoonful of the mayonnaise1 which was made rather more tart than usual1 and this also was seasoned highly and a tea-spoonful of capers stirred through it4 ,both the lobster and chicken were put away till time to cut sandwiches4 ,the dinner was to be oysters on the half shell and stewed steak1 as being easy and ,british4 ,the recipe was given to ,marta1 who1 with a little looking after1 could prepare it4 ,it was as follows3-- ,put a table-spoonful of butter in a stew-pan2 when hot lay in a pound and a half of the tender side of round steak floured1 having removed nearly all fat4 ,let it quickly brown with one onion1 cut in slices2 then put to it a pint of boiling water4 ,draw it to the side of the fire1 where it will just simmer for two hours and a half2 then take the meat up on a hot dish1 and skim the gravy clear of fat2 stir into it a dessert-spoonful of brown thickening 7see recipe1 ,chapter ,,xiii471 and a half can of mushrooms1 with the liquor4 ,let this boil fast till there is about half a pint2 season with pepper and salt1 take off the little skin of grease that fast boiling has sent to the surface1 draw it back from the fire1 and lay the steak in again2 let it all just keep at the boiling-point1 not boil1 for a quarter of an hour4 ,harry was to come home at five to get dinner over1 and by way of a sweet dish they were to have omelette souffl1 or as ,harry called it1 hot ice cream2 it was quickly made and required no sauce4 ,after luncheon1 as there was nothing more to be done till the consomm was ready to clear1 ,molly and her friend went out to walk4 ,at half a mile distance there was a spot where ,molly had remarked the lovely ferns and moss2 they took a basket to bring some home to dress the rooms1 and as there were few flowers1 they gathered the white plumes of the wild carrot4 8,i think we will resist the golden-rod1 graceful as it is2 every room in ,greenfield has a bunch of it1 no doubt40 ,when in the house two ginger-jars were filled with the ferns and tall white blossoms2 from one1 long sprays of honeysuckle from their own piazza were trailing1 and this was put on the little stand in the hall4 ,the other jar was put in the fireplace in the parlor4 ,about the rooms tufts of bright red geraniums were set in specimen glasses4 8,i think that looks quite festive10 said ,mrs4 ,welles1 surveying the effect4 8,will you have autumn leaves for the buffet80 8,i confess ,i don't like them in rooms1 beautiful as they are on trees2 ,i thought of filling those tall jars with these ferns and putting single sprays of them in tall champagne glasses between the dishes of sandwiches40 8,that will be prettier40 ,molly had decided1 as ,marta would be a shy and possibly awkward waitress1 to have everything except soup and coffee arranged prettily on the sideboard1 and every gentleman could help himself and a lady4 ,the coffee and consomm would be sent round1 and a small table had a tea-equipage arranged on it4 ,mrs4 ,welles would steer ,marta to safety1 when she should start with the waiter4 ,it was a matter for discussion whether ,marta should be called upon at all1 and she was admitted to service simply as a pleasure to herself2 ,molly knew she would be greatly disappointed if she were not allowed to take some active part in the proceedings4 8,you are a curious girl1 ,molly10 ,mrs4 ,welles had said when she heard ,molly's reason4 8,it would not have occurred to me40 8,nor to me1 perhaps1 if ,i had not remembered that this girl has no acquaintances about here1 and to the festive ,german nature to sit in a quiet kitchen1 and hear voices and laughter1 must be infinitely more dull than making herself useful and seeing the faces of those who laugh and talk4 ,i can see she is quite excited by the thought of numbers of people40 ,the sideboard was moved into the pantry off the dining-room2 two ,albert biscuit boxes were put1 one at each end of it1 a small board 7one of a set of hanging book-shelves removed for the occasion7 was placed on them and then covered with a fine white napkin2 at each end a vase of ferns1 and along it1 disposed so that the colors would show to best advantage1 were the iced cakes and macaroons4 ,on the sideboard itself another long white napkin was laid1 and here were to be the dishes of sandwiches2 the arrangement of this beforehand freed ,molly from anxiety1 and when the door of the pantry was closed it was not seen2 yet with it open the sideboard was so placed that it and nothing else was visible from the room4 ,a bracket lamp was to be fastened so as to light it up as much as the interior of the dining-room4 ,when the arrangements were all made1 ,mrs4 ,welles and ,molly repaired to the kitchen4 ,the dinner was quietly cooking and ,marta had just got through her work4 8,i will clear the soup first1 because ,i want you to see it1 ,marta40 ,molly took the two whites of eggs and their shells left from the mayonnaise and two more2 then she beat up shells and all to a froth1 mixed a small cup of the cold soup with them1 and poured the whole into the soup1 beating all the while till it was at boiling-point again2 then she drew it back from the fire and left it ten minutes4 ,while it settled1 she put a large mixing-bowl on the table1 and a colander in that2 then an old napkin1 that she had dipped into boiling water and wrung out1 was laid over the colander4 ,in ten minutes the egg was hanging in the soup like white curds and the soup itself looked quite clear4 ,it was poured through the cloth and allowed to drip4 ,molly lifted the colander1 and when the soup had run through removed it without squeezing4 ,the soup lay in the bowl like clear weak tea4 ,molly added a few drops of caramel 7see ,chapter ,,xiii471 and then tasted it for seasoning4 ,the caramel only made it a shade darker than it was1 just a bright straw color4 ,the boiling with the vegetables had reduced it to about five quarts4 ,intending it to be so reduced had caused ,molly to omit part of the salt2 if salted for eight quarts and reduced to five it would be too salt to use1 as salt never evaporates4 ,the soup was now put into a marbleized preserving-pan1 which would give no more taste than a china bowl1 and be ready to boil up when required4 ,mrs4 ,welles had1 meanwhile1 been cutting sandwiches1 and already had quite a pile of thin slices of bread1 which ,molly now spread thinly with mayonnaise4 ,when two loaves were cut up1 ,mrs4 ,welles put a thin layer of the chicken mixture on some of the slices ,molly had spread with mayonnaise2 then put another slice over it1 and when a good many were done1 the crust was cut off all round and each slice cut from corner to corner1 thus making four little three-cornered sandwiches4 ,when there were enough of these done1 they treated the lobster in the same way1 and when all were cut and arranged on dishes a damp cloth was laid over them1 and they were put in a cool place till just before they were needed4 ,everything was now ready4 ,mrs4 ,winfield's reserve cups and saucers had all been got out and dusted2 ,mrs4 ,lennox had sent over a dozen4 ,these were put in readiness1 with piles of small plates1 napkins1 etc41 on a large tray to be brought in and placed by the sideboard when the time came4 ,,omelet ,,souffl4--,molly beat four whites of eggs till they would not slip from the bowl1 just before dinner1 and then the yolks of two she beat four minutes with three table-spoonfuls of powdered sugar and one tea-spoonful of vanilla extract4 ,when ,marta was ready to put the dinner on the table1 ,molly turned the whites of the eggs on the yolks1 and mixed them very gently1 lifting the yolks as it were over the whites with the spoon1 not stirring them2 any quick movement with whites of eggs tends to liquefy them2 then she buttered an oval dish and heaped the mixture lightly on it1 a table-spoonful at a time1 piling always towards the middle2 then she sifted powdered sugar over it1 and just before she went in to dinner she put it in the oven1 which was moderately hot4 8,it will take about ten minutes to get a golden brown1 ,marta1 and when you look at it be careful not to fully open the door1 for the least draught may cause it to fall2 and when it is nicely brown bring it in without waiting for anything4 ,i will have the table ready for you40 ,,chapter ,,xxxvii4 ,g,,teau ,,de ,,riz--,,french ,,rice ,,cake--,,preparing ,,calf',s ,,head--,,mock-,,turtle ,,soup--,,more ,,noodles--,,pigeon ,,pie4 ,,of course ,molly's supper was a success1 and of course there were many who thought it must have cost a great deal more than the amount usually expended2 but when there was a comparison of expenses there was nothing to be said1 for ,molly was well within the lowest1 and then every one wanted to know how it was done1 and especially how the sandwiches were made1 such a pleasant change were they from the usual thing1 good as it is4 ,molly was not experienced in quantities needed1 and had feared something might fall short1 but there were both consomm and cakes left4 8,shall we have to live on #8stale party' the rest of the week1 ,molly80 ,harry had asked4 8,you'll have #8stale party' soup a couple of times1 but no other reminiscence shall be served up40 ,and to give ,marta an opportunity of showing her way of making noodles to ,mrs4 ,welles1 ,molly decided to have noodle soup and roast beef for dinner4 ,they all three set to work to remove the traces of the night before4 ,while ,marta swept1 ,molly and her friend washed up dishes and returned them to their places4 ,when all was done1 ,molly said1 8,what can ,i make with the spare yolks of eggs from yesterday80 8,how many are there80 8,four1--two from the omelette souffl and two from clearing the soup40 8,then make a ,french rice cake for dinner40 8,you make it1 for ,i don't know how4 ,and now you are here1 ,i want to cook a calf's head4 ,you are fond of it1 ,i know1 and one is too much for us alone2 besides1 there are so many ,english ways of cooking it4 ,i only know one40 8,get the head1 and ,i will show you half a dozen dishes from it4 ,do you want mock-turtle soup80 8,yes1 ,i think so40 8,then we will use half for that purpose1 and the other we will do various things with40 ,molly had already ordered her butcher to get one for her one day this week4 ,he had sent word it would be ready this morning1 and she was expecting it4 ,calf's head1 although a fashionable dish1 either as mock-turtle or any of the several ways in which it is served1 is1 like some other things with an awe-inspiring name1 a very economical one1 especially in country places1 where calves' heads have few buyers4 ,for this reason ,molly wanted to perfect herself in preparing it4 ,by the time ,mrs4 ,welles had put a small cup of rice on to boil in a pint and a half of milk1 the head came4 ,she watched the rice come to the boil1 then put it where it would simmer slowly1 and turned her attention to the head4 ,it was a very good one1 for ,molly had said if it were not fat she would not care to have it4 ,she had also directed it to be split4 ,he had asked her if she wanted it skinned4 8,no1 indeed2 only scalded and the hair scraped off40 8,i only asked1 because some folks like them skinned40 ,molly was relating this to ,mrs4 ,welles and preparing her to see the head either skinned in spite of her order1 or else sent with the hair half on when it came1 but it was really very well dressed4 8,i'm going to let you prepare it1 ,charlotte1 and look on1 for ,i have only seen it done once at a cooking-demonstration40 8,very well1 you attend to the rice1 then1 and keep it from burning4 ,it must stew slowly1 with the cover tight on it1 till it will mash into a paste1 and more milk added if required40 ,mrs4 ,welles laid the head open on a meat-board1 and then removed the tongue and brains1 being very careful not to injure them4 ,she laid them in a dish of water1 in which was a small cup of vinegar1 until they were needed for use2 then she took out the membrane of the nasal passages and washed the head in salt and water4 ,this done1 she put the head in a pot and covered it with six quarts of cold water4 ,it was to boil very slowly two hours4 ,into the water she put a large carrot1 a turnip1 and an onion1 with six sprigs of parsley1 two bay leaves1 half a tea-spoonful of marjoram and the same of thyme 7these herbs were tied up in a bit of muslin71 and a small table-spoonful of salt1 with half a tea-spoonful of pepper4 ,by the time this was done the rice was cooked thoroughly1 and it was as stiff as could be stirred and turned out into a bowl1 when it was sweetened1 a tiny pinch of salt put into it1 a large tea-spoonful of vanilla extract1 and the grated rind of a lemon2 and when a little cool1 the beaten yolks of eggs1 and all was stirred together4 ,it was now about the consistence of stiff mush4 ,a square shallow pan was thickly buttered1 and strewed with bread crumbs1 and the rice put into it4 ,the pan used was a small-sized dripping-pan1 and the rice formed a layer an inch and a half deep4 ,it was made very smooth over the top1 and then a little butter was oiled and poured on it2 the pan was then so moved that the butter ran over the rice in every direction2 sugar was then sifted all over it a quarter of an inch deep1 and the whole was put in the oven to bake till a fine brown4 8,if you want that to be extra fine1 ,molly1 at any time1 chop a cup of almonds quite fine1 and strew them over with the sugar4 ,when it is baked1 let it get cold in the pan1 then turn it out and cut it into strips or tablets an inch broad and two or three in length4 ,they should be put on a dish in the ice-box before serving1 to be ice cold40 ,when the calf's head had been boiling very slowly two hours1 it was taken carefully from the water and one half of it was laid aside2 the other half was to be for dinner4 ,this was wiped1 the inside bones carefully taken out1 and it was closely scored through the outer skin2 then it was washed over with a beaten egg and thickly covered with fine bread crumbs1 in a cup of which half a tea-spoonful of salt1 half a salt-spoonful of pepper1 a tea-spoonful of finely-chopped parsley1 and the third of one of thyme or savory1 had been thoroughly mixed4 ,this was to be basted with butter melted in a cup until all the crumbs were moistened1 and then baked till brown4 ,if the crumbed surface looked dry in the oven1 it must be again basted4 ,this was to be garnished with little rolls of bacon1 made by cutting thinnest slices1 trimmed from rind and smoke1 rolled round the finger1 and laid on a tin in a quick oven till clear and crisp1 but not overdone4 ,mrs4 ,welles got everything ready early1 put the half head on the dish ready to go into the oven at five o'clock1 cut the bacon1 and told ,molly what the gravy was to be1 so that she might make it while she herself went on with mock-turtle soup1 which was for next day's 7,sunday7 dinner4 8,you can have almost any sauce2 ,english sauce piquante is very nice1 or brown mushroom sauce40 8,what is ,english sauce piquante80 8,i call it so1 although the old-fashioned name for it is ,wow ,wow sauce40 8,let's try it1 if you like it40 8,i do4 ,this is the recipe3 ,chop fine a dessert-spoonful of capers1 the same of parsley1 and one large pickled walnut or two small4 ,put a table-spoonful of flour and one of butter to get brown together in a saucepan2 put to them1 stirring all the time1 half a pint of stock or the broth you have--that in which the head was boiled will do2 when it boils1 mix a tea-spoonful of dry mustard with a table-spoonful of wine1 half one of vinegar1 and a tea-spoonful of red currant or cranberry jelly1 and one of ,worcestershire sauce4 ,let all simmer till of a creamy thickness1 season to taste1 and last add the capers and pickles4 ,it is a convenient sauce1 because you can vary the flavor as you like1 putting pickled cucumber instead of walnut or capers1 any other store sauce instead of ,worcestershire1 and cider in place of wine1 and if you have no jelly1 a lump of sugar4 ,the characteristic of the sauce is to be a very little sour1 a very little sweet1 and a little hot1 with an agreeable flavor beside40 ,the bones that had been taken from the part of the head that was to bake were put back in the pot1 the meat was cut from the other half in neat pieces and laid between two dishes to keep it flat1 and all the liquor that ran from it1 with the rest of the bones1 was put back to boil with the liquor till it was reduced to three quarts4 8,now1 ,molly1 as it is impossible to tell how strong or weak dried herbs are1 and mock-turtle is a highly flavored soup1 ,i am going to adopt the plan of making essence of the herbs and use just enough40 ,so saying1 she put into a little saucepan two tea-spoonfuls of chopped parsley1 three quarters of one of marjoram1 three quarters of one of savory and the same of lemon thyme1 and a bay leaf and a half4 8,now ,i'll put these to boil1 closely covered1 in half a pint of water for twenty minutes1 then squeeze out as much of the goodness as ,i can1 and add this herb juice to the soup1 little by little1 till we get the right flavor40 ,as the soup was more than sufficient to serve for two dinners1 it was decided to flavor it all1 then divide it1 and have one half thick mock-turtle1 the other clear4 ,the thick was for ,sunday's dinner1 as ,mr4 ,welles1 who was coming to dinner1 was particularly fond of it4 ,while the soup was boiling down ,mrs4 ,welles prepared egg balls to serve with it1 ,molly made some rough puff paste 7see ,chapter ,,vi47 for pigeon pie1 and when that was done ,marta was ready to make noodles4 ,the egg balls were made as follows3 ,two eggs boiled hard1 the yolks pounded with a half tea-spoonful of finely chopped parsley1 half a salt-spoonful of salt1 a scant quarter one of white pepper1 made into stiff paste with raw yolk of egg1 and moulded into balls1 size of marbles4 ,each ball was rolled in white of egg beaten a little2 when well coated they were dipped in flour and dropped into boiling water for two minutes4 ,these were part to be served in the thick soup next day1 the rest left for the clear mock-turtle4 ,marta used one egg for the noodles1 a pinch of salt1 and flour enough to make part of it into a smooth paste about as large as a small egg2 this she worked smooth and laid aside2 to the rest she added more flour1 and did not work into a smooth paste1 but into a rough1 crumbly sort of ball2 this1 she explained1 was for the quickest made and most generally used noodles1 in the part of ,germany she came from4 ,she took a coarse grater and grated the rough ball into coarse crumbs that looked like yellow tapioca2 these could be dried carefully in a very cool oven1 and used whenever wanted4 ,then she took the smooth ball she had made1 and asked ,molly whether she would like her to make the ribbon noodles as before 7see recipe1 ,chapter ,,xxv471 or another sort4 8,oh1 another1 by all means60 ,she then grated on the smooth ball of paste just a suspicion of nutmeg1 put the least bit of butter on her hand1--a bit as large as a small hazel nut1--and rolled the ball and worked it over till the nutmeg and butter were in it2 then she cut the paste into pieces as large as a hazel nut1 made each into olive shapes1 and they were finished4 8,thank you1 ,marta1 we will have those in our soup to-night4 ,i think ,i remember eating them in ,germany40 ,molly had already prepared a pair of pigeons4 ,she now put on to stew very slowly1 with half a pint of water1 a pound of juicy round steak1 for the pigeon pie1 which she intended to make next day4 ,when the steak had simmered an hour and a half1 it was taken up and put away4 ,the calf's tongue was parboiled1 to be used on ,monday4 ,the next morning ,molly made the pie directly after breakfast4 ,laying the steak1 cut into finger-lengths1 at the bottom of a deep oval dish1 the birds were divided into halves1 and both steak and pigeons seasoned highly with pepper and salt4 ,the birds were laid over the steak1 placing them so that the pie would be dome-shaped when covered2 two eggs were hard boiled and cut in four and the pieces laid among the meat2 then a small half cup of water was poured in2 the gravy from the steak was left to pour in hot when the pie was cooked4 ,the pie was then finished in the same way as the veal and ham pie 7see recipe ,chapter ,,xxxii471 except that the feet of the two birds were put in boiling water for a moment1 the skin rubbed off them1 leaving them a bright crimson1 and a slit was made at each end of the groove that went round the pie1 and two of the little feet put in each1 the claws outwards4 ,mrs4 ,welles gave ,marta the pieces of calf's head that were to go into the soup1 told her to put them in half an hour before dinner1 let them simmer1 and just before serving she was to put into the quart1 which was all that was to be made hot1 a table-spoonful of brown thickening1 a glass of wine1 and the juice of half a lemon1 with half the egg balls4 ,the pigeon pie would need an hour to bake1 and was to be kept in a very cold place until twelve4 ,,chapter ,,xxxviii4 ,,one ,,more ,,use ,,for ,,soup ,,meat--,,stewed ,,calf',s ,,tongue--,,brains1 ,,au ,,beurre ,,noir 7,,brown ,,butter7--,,calf',s ,,head--,,hollandaise ,,sauce--,,calf',s ,,head ,,en ,,tortue4 8,,molly1 what are you going to do with all that beef from consomm80 asked ,mrs4 ,welles1 on the ,monday after the reception4 8,i have usually made hash of it and given it to a family who need all the help they can get2 but there is so much1 ,i am inclined to try an experiment4 ,would not part do to make an imitation of that mock brawn that is so good in ,london8 ,what is the recipe80 8,that is made with new beef and pork1 but if the jelly can be supplied1 it would be very nice and savory treated exactly as if it were new meat40 8,so ,i thought1 and ,i got from the butcher the day ,i bought the beef two hocks of pork4 ,it's early for pork1 but he assured me this was killed right on a farm here1 and ,i could see it was really good1 although ,i must say ,i think ,november early enough1 as a rule1 for pork40 8,it's a little different when you buy it in that way4 ,what are you going to do with the feet1 or #8hocks' as you call them80 8,they have been cleaned and laid in salt2 to-morrow they will be salt enough4 ,i think of boiling them till the bones slip out1 cutting the flesh in small bits1 and putting the bones back into the water and boiling till there is no more goodness in them2 but as the beef is over-cooked1 ,i don't want the pork to be so2 then strain the liquor1 which will be solid jelly when cold4 ,i think two quarts and a pint of water may be put on the hocks1--that will leave rather less than two quarts when boiled slowly for three hours with the lid on1--then ,i shall choose the firmest pieces of the beef1 cut them into large dice1 and put them into the liquor with the pork2 but ,i want you to give me the seasoning of the regular recipe1 if you brought it40 8,yes2 as you wrote you wanted some ,english pickling and curing recipes1 ,i brought my little book2 but ,i advise you to remember the difference in climate40 8,yes1 ,i do2 but ,i know a family who have the most delicious bacon and ham1 and they use old country recipes in curing40 8,very well1 then1 ,i came supplied40 ,she took from her pocket a note-book4 8,the seasoning for mock brawn is as follows3 ,two tea-spoonfuls of salt1 one of ground allspice1 one of black pepper1 one of sugar1 half a tea-spoonful of marjoram dried and rubbed fine1 half one of thyme40 8,i think ,i'll use sage instead of thyme1 and ,i fancy it will prove a very savory dish to eat cold40 ,of the calf's head there was still the tongue1 the brains1 nearly two quarts of clear mock-turtle soup1 a small platter of the pieces of the head boiled1 and some of the baked head4 8,it's rather an absurd joint to buy for such a small family as ours1 unless one is prepared to eat it in every form for three days40 8,well1 it will keep a few days1 but the brains and tongue must be used soon1 as they spoil easily4 ,suppose you have stewed tongue for dinner to-day1 with brains and brown butter8 ,the rest of the head and soup can be left for a day or two this weather1 and ,i will prepare them at once40 ,they went to the kitchen together1 and ,mrs4 ,welles began by taking the skin off the tongue1 which had been parboiled on ,saturday2 then she trimmed it neatly and cut little strips of salt pork1 parallel with the rind1 as thick as a match1 and larded it2 then she put into a small stone pot that had a cover two slices of fat pork1 a tea-spoonful of chopped parsley1 half an onion1 a bay leaf1 a salt-spoonful of salt1 half one of pepper1 and half a tea-spoonful of thyme4 ,she sprinkled the tongue with salt and pepper1 laid it in the jar1 and round it cut a carrot in slices2 over this she poured a cup of soup and covered it close4 ,it was to bake three hours and a half4 ,when done it was to be taken up and the gravy strained and skimmed2 the tongue was to be laid in a dish1 with green peas round it1 and the gravy poured over it4 ,she also cleaned the calf's brains1 carefully removing all the slime and fibrous skin1 but without breaking them2 then she told ,marta to put them1 half an hour before dinner1 into well-salted water in which was a small bunch of parsley and a bay leaf1 to boil for twenty minutes2 then she was to have ready some fried circles of bread1 the size of a tea-cup and half an inch thick4 7,see frying1 ,chapter ,,iv47 ,when the brains were done they were to be taken up and divided1 and a neat piece put on each round of bread1 and on the centre of each a small piece of pickled gherkin or red beet1 and then they were to have poured over them brown butter1 made as follows3 ,one table-spoonful of butter melted in a little saucepan till it was a pale brown 7not the least burnt71 then a tea-spoonful of lemon juice and the same of finely chopped parsley was to be put in it4 ,she warned her if the butter should get the least bit too dark it would be spoilt1 and it would darken even in carrying from the range to the table1 therefore to remove it as soon as the color began to change4 ,the following were the ways in which the remains of the head were disposed of4 ,though ,molly was tired of it by the time it was gone1 ,harry was not1 and she could not but recommend it to ,mrs4 ,lennox as an economical dish to have for a large family1 provided she bought only a large fleshy head2 a bony one is not worth the trouble of cooking4 ,the pieces already boiled in the soup made two small entres for ,wednesday and ,thursday2 the first was simply some pieces simmered half an hour in a very little of the soup1 then taken up and a ,hollandaise sauce poured over it4 7,see recipe1 ,chapter ,,xxix47 ,the second was the quite celebrated one4 ,,calf',s ,,head ,,en ,,tortue1 made as follows3 ,a table-spoonful of butter was melted in a saucepan1 a table-spoonful of flour mixed with it and allowed to bubble2 then a cup of the clear soup reserved for the purpose was put to it and stirred1 to make a thick1 smooth sauce2 the juice of a large tomato 7,molly used a little pulp of canned tomato1 as the season was over7 was strained to it1 and the liquor from half a can of mushrooms and a dozen of the mushrooms2 the pieces of meat were laid in this sauce and stewed for twenty minutes very gently1 with great care that they might not burn4 ,while this was cooking1 a small saucepan was put on1 half full of fat1 and made very hot2 then one egg for each person was broken into separate cups2 these were dropped one at a time into the smoking fat1 just as if it were water1 and they were to be poached2 one minute was enough to brown each one1 and only one was done at a time1 or while one was taken out the other would harden in the intense heat of the fat4 ,the eggs were perfectly round and brown4 ,they were laid round the dish of meat1 and between them tiny green gherkins4 ,,chapter ,,xxxix4 ,,ideas ,,and ,,suggestions ,,on ,,several ,,subjects4 ,,mrs4 ,,lennox came in to call on ,mrs4 ,welles later the same day4 ,her ,maggie had been with her now several days1 and she could judge how far she was likely to be of use to her4 ,molly had been anxious to know the result of the experiment1 for she felt deeply interested in her neighbor1 and that if ,maggie should prove more a trial than comfort she might perhaps have contributed by her advice to that result4 ,after a little conversation about ,mrs4 ,welles's visit and her long acquaintance with ,molly1 the latter asked how she got on with the new inmate4 8,for the first three or four days it seemed a failure1 but ,i am hopeful now of better things2 she is strong1 seems willing1 and ,i think is trying to do4 ,at all events ,i almost think if she never gets beyond the point of washing dishes1 taking up ashes1 making fires1 preparing vegetables and washing ,i shall be the gainer1 for that drudgery left me no time for the lighter work to be properly done40 8,oh1 but if she does those things willingly1 and as you tell her1 she will not stop there1 ,i think2 ,mrs4 ,framley was speaking of her sister1 and says she is of thoroughly good stock1 and that is a great deal4 ,the good-for-nothing girls one meets with usually come from thriftless stock40 8,well1 ,i'm going to hope for the best1 and as ,i'm not expecting too many of the cardinal virtues for a few dollars a month1 perhaps ,i may not be disappointed2 and now1 my dear ,mrs4 ,bishop1 ,i am going to ask you to give me a few recipes of economical dishes for a family like ours4 ,until ,i talked with you1 ,i only knew of pot-pie and ,irish stew1 both badly made1 and though ,i have a cookery-book which you tell me is excellent1 ,i never made anything come quite right out of it40 8,in justice to the cooking-book1 and indeed to latter day cooking-books in general1 ,i think1 perhaps1 if you'll forgive me1 that may have been because you did not know enough of the elements of cooking40 8,i certainly did not1 and although ,i know little now1 ,i feel so very much wiser than ,i did a month ago that ,i look back in wonder4 ,there's another reason why ,i could not use my cookery-book1--it always wanted something ,i had not in the house by way of flavoring2 then ,i shut up the book and cooked in my own old way40 8,one of your ,american worthies1 #8,josiah ,allen's wife1' ,i think1 says3 #8,it's the flavorin' as does it1'0 said ,mrs4 ,welles2 8and ,i think fifty cents expended in flavorings a very good investment1 from an economical point of view40 8,yes1 if one lives in ,new ,york one can buy all sorts of sweet herbs1 and dry them4 ,at the same time ,i don't think ,mr4 ,lennox likes them40 8,i have known many people who thought they did not like them because they had never had them properly used1 or at least when properly used they enjoyed the dish without knowing that it contained herbs at all2 in the same way ,i have known people who used ,worcestershire sauce in everything1 and who would even ruin clear soup by pouring it in1 vow and protest they could never touch anything that had the faintest suspicion of garlic2 ,worcestershire sauce has more than a suspicion of garlic4 ,i know others who will eat no pickles but ,crosse ,blackwell's1 which likewise owe the subtle difference between them and all others equally to the effect of garlic2 so carefully used however that only by making pickles with and without that suspicion of the malodorous herb can you see why many other pickles lack #8just something4'0 8,well--,i'm willing to be instructed1 so willing that if ,i'd time and money ,i would go to ,new ,york and go through a course at a cooking-school40 8,ah6 ,if every young wife did that1 what years of work and vexation she would save herself2 it is such up-hill work teaching one's self from books2 it's like trying to play a piece of music without having learned to count time2 after months1 if you knew the notes1 you might1 by your ear1 make something out of it2 but think of the toil6 ,so it is with recipes1--without the key1 how can any one cook8 to be told what goes into a pot1 and to #8stew it gently' so long1 and you don't know what gentle stewing is6 ,you are told to put your meat in the oven and bake it #8beautifully brown1' and you don't know that to brown beautifully your oven must be just so hot when it goes in1 and that if you have water in your pan1 it will steam1 not bake2 and so on40 ,molly smiled2 ,mrs4 ,welles was on her hobby4 8,yes1 that's all true1 and ,i only wish ,i had the first year of my married life to go over again1 before a family came in the way of my doing what ,i would like40 8,to revert to the question of flavorings10 put in ,molly4 8,i found all ,i wanted at the grocery2 they put up sweet herbs of all kinds now very nicely1 in paper boxes1 a box of thyme leaves 7be sure and get the leaves rather than the powdered herb7 or marjoram leaves cost but five cents each4 ,now while parsley is so plentiful and cheap ,i shall buy ten cents' worth and dry it for winter40 8,i did not know parsley would dry and retain its flavor40 8,it will not if done as we dry other herbs2 it must be quickly done by heat2 if put in a cool oven with the door open1 or in a plate-warmer1 it will dry in a few hours2 then it can be rubbed fine and put in a tin box4 ,i think a box of lemon thyme1 one of savory1 one of marjoram1 one of sage1 with five cents' worth of bay leaves1--twenty cents in all1--will give you all the herb flavorings generally called for1 and last a year if you like them as sparingly used as ,i should use them4 ,spices most people have1 ,i would almost say #8unluckily1' remembering how sadly too much spice mars much of our ,american cooking2 but ,i will give you several recipes1 and if you have difficulty with them let me know4 ,i think perhaps when the cold weather comes in we might do a little economy together40 8,how80 8,by buying meat in large quantities1 beef by the quarter1 mutton by the half sheep2 my family is too small to make such a way of buying wise1 but you have several mouths to feed1 and none would go to waste40 ,mrs4 ,lennox looked dubious and said3 8,i used to think about it4 ,mr4 ,lennox suggested he should buy a quarter of beef1 as he knew some one who did so all through the winter and found it profitable1 but a lady who had also tried the plan told me there was no profit in it1 for there was so much waste1--so much coarse meat that she could make no use of40 8,in that case there would be no real economy1 but there need be no waste1 and should be none1 and no one need eat coarse food4 ,i mean1 properly prepared no part of beef need be coarse2 if a piece of brisket or flank were served up as a roast1 or the leg broiled1 that would indeed be coarse2 but each cooked in its appropriate way1 they would be far from being so40 8,but the fat1--there is so much of it60 8,but what more useful than beef fat1 or more wholesome8 ,it is next to butter1 ,i think40 8,that is true2 but my friend1 ,i know1 could not use it1 and said she was so thankful to see the last of that beef40 8,the only objection usually urged against it1 and ,i think a very reasonable one1 is that the family must eat beef or mutton1 whichever is in the house1 constantly till it is gone2 but ,i do not see even that necessity1 for in cold weather the meat will keep so well that some change can be had1 and then in winter1 even for my small use1 ,i would not fear to buy half a sheep2 ,i could make it keep a month1 unless the weather broke2 then ,i would manage to preserve it2 but if ,i had mutton and you had beef1 we could certainly change sometimes2 though half a sheep used during a month would not necessitate monotony1 for one could have many things between40 8,what would you do with mutton fat80 8,that1 ,i grant1 is not so available2 but there is less of it1 and ,i should try it out and make soup4 ,the actual saving is considerable1 especially in mutton4 ,it is rare to get chops under twenty cents a pound2 leg fourteen1 if you buy them separately1 which is the frequent way1 while the half sheep can be bought in ,washington ,market for ten or eleven cents a pound2 the latter is an outside price 7a butcher would buy for less7 for prime mutton1 while beef hind quarter would be for buyers like ourselves thirteen or fourteen cents a pound1 unless there is some temporary rise in the market1 when of course one need not buy2 but that is the average price in ,new ,york40 8,how do you know all this80 asked ,mrs4 ,lennox in amazement4 8,i mean1 how do you know what the prices are now80 ,molly laughed4 8,in this particular instance ,i made special inquiry or asked ,mrs4 ,welles to do so2 but ,i keep pretty well up in such matters by the ,saturday editions of some of the evening papers1 although ,i usually add a couple of cents a pound to the quotations for prime meats to allow for any difference there may be4 ,i do it1 however1 only from curiosity1 for ,i could not buy my own meat so1 even if my family were large1 for ,mr4 ,bishop is not experienced enough to buy and send it out40 8,nor is ,mr4 ,lennox1 but he has a friend who has bought so for years1 and who also1 when game and poultry are cheap1 and ,i believe they often are as cheap as meat1 sends that home to his wife too2 and ,mr4 ,lennox enjoys going with him1 and once in a while has sent us home turkeys when they have been very low in price40 8,then ,i'll tell you what ,i'll do4 ,i'll write out several recipes to use up the parts of the beef that you will not broil or roast1 so that you will not be forced to eat beef exclusively in order to get rid of it before it spoils4 ,i will do the same with the mutton40 8,but1 my dear ,mrs4 ,bishop1 how can ,i possibly trouble you so far8 ,what can ,i do for you in return80 8,i know something you can easily do4 ,let me have part of your beef or mutton when you get it2 we'll take turns about the prime parts1--,i have as much use for coarse ones sometimes2 and ask ,mr4 ,lennox once in a while when he is buying meat with his friend and game is cheap1 to send me out some4 ,in ,new ,york prairie hens and partridges are sometimes a dollar a pair2 then they are cheaper than meat to those fond of them as we are4 ,yet ,mrs4 ,framley says she never knew them less than two dollars a pair here4 ,then the writing will not be much trouble to me1 for while ,mrs4 ,welles is here ,i intend to get some recipes from her2 the one copy will do for both of us40 8,i'm afraid ,i'm getting all the good of that arrangement40 8,no1 it's a case of give and take between us4 ,you learn cooking from me1 ,i learn something as valuable from you40 8,you are kind enough to say so40 ,after ,mrs4 ,lennox had gone1 ,mrs4 ,welles asked what ,molly meant by saying she was learning something just as valuable4 8,mrs4 ,lennox has the best-trained children ,i ever knew4 ,they are full of fun and frolic1 yet cheerfully obedient to her1 and as the subject is likely to interest me1 ,i have observed them very closely1 and asked her whether they were unusually amiable or whether it was due to training4 ,she told me she did not do much training1 nor were the children specially amiable2 and it is true there seems less small restriction in her family than in most others where the children are #8regular pickles4'0 8,how does she manage them80 8,i hardly think she knows herself4 ,she says she makes few rules1 and those the children hardly know of2 they only know there are a few things they dare not do2 but ,i notice they never ask her for a thing twice1 and that is because she says she never denied anything she knew she might be induced to grant2 so they know pleading or worrying is thrown away1 and four happier children you never saw4 ,i asked her once if her babies were as good as they are when older4 ,she said two were no trouble2 her first was a restless one for the first three months and the last was sick2 but she will not believe that well babies would be cross or restless if properly managed1 and she gave me her experience with the first one4 ,of course ,i know nothing from experience2 ,i can only observe and read and think1 and ,i1 too1 hope to have a good baby if it is a well one40 8,dear me6 ,i should not have thought ,mrs4 ,lennox was a woman to have strongly-formed ideas on the subject40 8,no1 ,i don't believe she thinks so herself4 ,i don't even know that she has formulated her ideas4 ,she may have acted only on instinct1 but the result is charming2 if you were to see her children you would say so40 ,,chapter ,,xl4 ,,english ,,muffins ,,and ,,crumpets--,,pickling ,,and ,,curing--,,roast ,,beef-,,heart--,,soused ,,mackerel4 ,,mrs4 ,,welles',s visit was to have been a week only2 but at the end of it it seemed as if they had but just got to the point of enjoying each other1 and ,mr4 ,welles was induced to spare her for a few days longer4 8,i declare1 ,molly1 when ,i came here ,i expected to do so much1 both for you and myself1 and ,i've done nothing40 8,oh1 yes2 just consider my entertainment1 what you did to help me in that2 but there's one thing ,i want this very day1 that is1 ,english muffins and crumpets4 ,i have tried once or twice from recipes in my ,english cook-books1 but they always give the quantities for a bakery1--a peck of flour1 sometimes a bushel1--and it is difficult to reduce to my small needs2 besides1 ,i know success depends on consistency1 and there is very little guidance given4 #8,water to make a soft dough' is only stated2 how soft is not hinted1 and the so-called ,english muffins in our books are very good as muffins1 only they don't happen to be the thing at all40 8,i know it is really only a question of consistency4 ,i will make some this very day1 if you have yeast in the house40 8,yes1 ,i am especially anxious to have them1 because they are as good two days old as one1 and in a little family like ours that is a great thing40 ,it was ,monday1 and by the time the muffins had risen1 washing would be over and the top of the fire free4 8,we'll go out and set them now40 ,the setting was very simple1 being only the making of a stiff bread-sponge4 ,half a cake of yeast was dissolved in a pint and a half of warm milk1 into which a scant tea-spoonful of salt1 two of sugar and one large one of butter warmed1 were stirred4 ,into this as much dry1 sifted flour was mixed 7about three pints7 as would make an exceedingly stiff batter1 in fact 8stiffer than batter1 softer than dough0 may serve as an indication of the consistency1 or 8almost too stiff to stir1 quite too soft to knead40 ,when this was beaten long and hard1 one third was put into another bowl and this was thinned down with warm milk to a batter that would pour slowly4 ,this was for crumpets1 the only difference between the two being in consistency4 ,they were covered and put behind the range to rise4 8,now let me have your book1 ,charlotte2 ,i have the time1 and will copy out what ,i want2 but first give me a recipe for cooking beef heart4 ,i remember what a good dish it was1 and they are only ten or fifteen cents each1 and there must be at least two pounds of solid meat in one40 8,there is2 the only objection is the quickness with which heart chills1 and the taste of cold suet is very disagreeable4 ,this may be obviated by careful preparation1 however2 here is the recipe3 8,cut off the gristle and the #8deaf ear1' as the tough red lobe at the top is called1 if the butcher has not done it1 and trim off all the fat as closely as possible2 then lay the heart in boiling water for half an hour1 keeping it just simmering4 ,when thus parboiled1 dry it well and fill the three holes with nice stuffing1 either sage1 onion and bread crumbs made with equal proportions of boiled onions and crumbs1 and chopped with ten large sage leaves to the pint1 which must be dried till they powder1 or highly seasoned veal-stuffing made as follows3 8,,veal-,,stuffing4--,two ounces of beef suet1 chopped very fine1 four ounces of bread crumbs1 one table-spoonful of chopped parsley1 and half one each of thyme and marjoram1 and the juice of half a lemon1 half a tea-spoonful of salt1 a pinch of pepper and a suspicion of nutmeg4 8,fill the heart full of whichever of these stuffings is preferred1 but do not press it in tight4 ,skewer over the top several thin slices of fat pork1 dredge it with flour1 and bake it one hour and a half in a good oven4 ,make gravy of a cup of good soup or broth1 poured into the pan in which the heart was baked1 and thickened with a tea-spoonful of brown thickening4 ,many people like red currant jelly made hot and served with it as sauce4 ,the platter and plates must be very hot and the heart covered as it goes to table4 8,the next day it can be warmed over by cutting it into slices and gently stewing it in a rich gravy4 ,it is nicer than venison thus prepared40 ,when ,molly had this written in her book she opened the one ,mrs4 ,welles handed to her and1 to select from the many there1 read1 before copying1 the recipes that would be most useful to herself and ,mrs4 ,lennox4 8,i see you have preliminary remarks which will be valuable40 8,yes1 my mother's experience1 not my own2 but she was a ,north-of-,england woman and thought the ,london cured meat not worth eating40 ,under the head of general rules ,molly read3 ,avoid salting meat in hot weather2 from ,october to ,april is the right season4 ,if forced to do it1 however1 cut it up and sprinkle it with salt before the animal heat leaves it4 ,if hung even for an hour1 there is danger from flies4 ,in cool weather1 meat should hang three or four days to get tender before eating1 but be very careful it does not become frost-bitten4 ,in very cold weather1 make the salt hot before using it4 ,the great art in salting meat is to turn it every day carefully1 rubbing salt under every flap or double part1 and filling all holes with salt wherever a kernel has been cut out1 or a skewer has been in4 ,use as little salt as will preserve the meat1 as it will leave it more juicy and tender4 ,two ounces of bay salt1 two of coarse sugar1 and three quarters of a pound of common salt is a good proportion1 and is enough for ten or twelve pounds of meat4 ,do not put on all the salt at once2 have it rolled and dried1 and use half the first day1 and the remainder two or three days after4 ,then the blood from the first salting must be drained off4 ,sugar preserves meat as well as salt2 hence its use1 for it renders less salt necessary1 and meat is more tender with it4 ,saltpetre is only useful for reddening meat1 but is apt to harden it2 if wanted red1 however1 take half an ounce of saltpetre and one of coarse sugar2 this must be rubbed in the third day after the first slight salting2 the common and bay salt the next day4 ,a small piece--eight or ten pounds--of pork or beef will require six or seven days2 a large piece may be allowed a fortnight4 ,,pickling ,,meat4--,many prefer to boil the meat in water1 instead of rubbing dry salt in4 ,the proportions of this pickle are1 two gallons of water1 three pounds of salt1 half a pound of coarse brown sugar1 two ounces of saltpetre4 ,boil together and skim very well while boiling4 ,let it become quite cold before putting in the meat1 which must be carefully wiped from slime or blood and any pipes or kernels removed4 ,all meat1 while salting1 should be kept closely covered4 ,,dutch ,,beef4--,get a fine piece of round of beef2 rub it well with one pound of coarse sugar4 ,do this twice a day for three days1 using same sugar4 ,when the sugar has thoroughly penetrated the meat1 wipe dry1 and salt with the following mixture3 ,common and bay salt1 of each four ounces2 saltpetre and sal prunel1 of each two ounces2 black pepper and allspice1 of each one ounce4 ,rub well and continue to do so for a fortnight1 then roll the beef tight in a cloth1 sew it up1 and it is ready for smoking4 ,the smoking should be long enough to thoroughly and slowly dry the meat1 but not long enough for the covering to separate4 ,this beef may be cut and boiled as wanted4 ,it should be pressed with a weight till cold4 ,this will keep two or three months after it is boiled1 if it is rubbed all over with hot fat 7lard or suet melted71 and a layer of fat put over a fresh-cut surface4 ,this is delicious if a piece is cut off1 put to dry slowly1 and grated for sandwiches4 ,,mutton ,,hams4--,coarse sugar1 bay salt1 and common salt1 equal parts1 and to each pound of this mixture add1 of saltpetre and sal prunel1 one ounce each1 of black pepper1 allspice1 juniper berries1 and coriander seeds1 all bruised1 half an ounce each4 ,dry them all before the fire1 and rub into the meat while hot4 ,this is an excellent pickle for tongues4 ,smoke as any other ham4 ,mutton hams are usually fried or broiled in rashers1 or thin slices as you would pork ham4 ,,worcestershire ,,sausages4--,these are made entirely of beef4 ,choose a fine1 juicy round steak2 chop it extremely fine4 ,allow two parts lean1 one part fat1 and one part bread crumbs2 season pretty high with pepper and salt 7and allspice if liked74 ,allow to each pound eight sage leaves1 dried and rubbed fine1 with half a salt-spoonful of knotted marjoram4 ,put them in skins if you can1 and cook as any other sausage4 ,,red ,,beef ,,for ,,slicing ,,cold4--,the best part for this purpose is the thin flank4 ,take off the skinny inside1 and salt the meat for a week or ten days with the following mixture rubbed in and turned morning and night3 ,common salt1 one pound2 saltpetre and bay salt1 each one ounce2 coarse brown sugar1 a quarter of a pound4 ,pound and mix1 using of the mixture more or less according to the size of the meat4 ,when salt enough1 wipe the meat dry2 sprinkle over it black pepper1 a little powdered mace and cloves1 an onion chopped fine and some parsley4 ,roll it up1 bind it tight with a strip of muslin1 and boil it slowly three hours1 or longer if large4 ,press with a heavy weight without removing the band4 ,when cold remove the band and cut in very thin slices as required4 8,well1 ,i think now if ,mrs4 ,lennox and ,i get meat in large quantities this winter1 we shall not need to let any of it spoil for lack of ways to keep it10 said ,molly1 as she prepared to copy the recipes she had read4 8,no2 but remember that mutton will keep for six weeks in cold1 dry weather1 even when not frozen1 if it is well floured and a little ginger is put in the crevices4 ,if it freezes and then thaws1 it will generally need cooking1 but the longer you can keep it the better it will be1 so that it does not taint4 ,the outer skin may even get mouldy1 but you will only scrape the skin and trim it4 ,if very mouldy and likely to give a taste1 plunge it1 after scraping1 into boiling water2 dry it thoroughly and bake in a very sharp oven4 ,but all meat for keeping must hang1 not lie1 and hang in a current of pure air40 8,thank you for the hint4 ,what is this8 ,soused mackerel80 ,she had turned to the end of the note-book as she spoke4 8,i remember eating them at your house1 and how good they were2 that recipe also is going down in my book40 ,,soused ,,mackerel4--,clean1 but do not split1 four or six fresh mackerel2 boil them in water just to cover1 in which are one clove1 three allspice1 one tea-spoonful of salt and a quarter one of pepper to each fish4 ,take the fish out as soon as done1 and before they break lay them in a deep dish4 ,boil the water in which they were cooked down to half2 put to it an equal quantity of vinegar 7unless the latter is very strong1 when one-third will do71 and pour it over the fish4 ,,soused ,,mackerel ,,another ,,way--8and that is the way ,i like best10 said ,mrs4 ,welles1 and ,molly read3 ,put three or four mackerel in an earthen dish1 sprinkle over each mackerel a small tea-spoonful of salt1 a sixth of pepper1 and allow to each two allspice and half a blade of mace and half a bay leaf2 mix vinegar and water in equal proportion1 and pour enough over to cover the fish2 put them in a very slow oven for three or four hours4 ,by that time the liquor will have diminished until there is only enough to serve with the fish4 ,these fish will keep for several weeks in cold weather4 ,if the vinegar is very strong1 use less in proportion4 ,after luncheon1 ,mrs4 ,welles went to look at her muffins4 ,they were hardly light1 but the crumpets were so nearly ready that she put on the griddle4 8,you happen to have a soap-stone griddle6 that is the very thing needed for muffins1 though one can manage to bake on an iron one40 8,yes1 ,i am promising myself inodorous buckwheat cakes this winter with that40 ,it took the griddle half an hour to get thoroughly hot4 8,of course you have no crumpet-rings80 8,no2 but if these are a success ,i shall get a few made2 meanwhile1 won't muffin rings do8 ,they are the large1 old-fashioned sort40 8,we must make them do2 but ,i can't bear anything not to look just right4 ,i never fancy they eat well if they do not40 ,molly handed out a bundle of large old rings which ,mrs4 ,welles greased and laid on the griddle2 then1 when they were hot1 she poured into each batter to the depth of a quarter of an inch1 drawing the griddle a little back as she did so4 ,she did not attempt to turn them until the top was full of holes and the batter had dried2 then they were turned for about three minutes2 except that they were more slowly cooked1 the baking was the same as for what are usually called raised muffins1 and they appeared the same1 but not quite so thick4 ,they should not be more than half an inch thick when cooked4 ,when they were done the muffins were ready to bake2 the paste was like honeycomb4 8,now the whole difficulty with these is shaping them1 and it requires practice4 ,i don't know that ,i shall manage it2 for it is years since ,i made them40 ,the pastry-board was put on the table1 a good deal of flour spread on it1 and the paste turned out very gently4 8,you see1 ,molly1 that the griddle is hot1 yet not too hot40 ,as she spoke she lightly cut off bits of the soft dough about the size of a duck's egg4 ,she could not touch them easily1 for they were too soft1 but they were rolled about in the flour 7taking care not to press them71 which was not worked into them1 and they were left in a sort of bed of it4 ,when half a dozen were done1 she took one up very gingerly1 tossing it gently back and forth between her floured hands1 to get rid of the superfluous flour1 and also because she could not let them remain in one position for fear of their sticking to her hands1 yet so carefully as not to press the lightness out4 ,when she reached the griddle she lightly dropped the muffin in as round a form as possible on it4 ,when half a dozen were put on in the same way1 they were left to swell and get round and dry-looking1 before the griddle was put forward to give them a slight browning4 ,when the top looked no longer raw1 they were gently turned and left five minutes the other side4 ,the baking took about twenty minutes1 and they were over an inch thick when done4 8,i know one thing1--if ,i make these1 ,i will have rings made four inches in diameter expressly for ,english muffins1 although ,i know the real ones are baked without rings4 ,it can't make much difference to the quality1 and will save much trouble to unpracticed hands40 8,i think so too40 ,there were a great many more muffins and crumpets than were likely to be used in their small family1 and ,molly said she should send some to ,mrs4 ,lennox4 8,then pray send the directions how to eat them1 or they will simply put them in the oven1 and they will be like leather4 ,when some people have offered me real ,english muffins1 bought at ,pursell's1 with the crust like leather1 ,i have been astonished that they could like them1 and thought how they would enjoy them prepared in real ,english fashion40 ,molly penned a little note of directions as follows3 ,,dear ,,mrs4 ,,lennox3--,i send you some ,english muffins and crumpets made by ,mrs4 ,welles1 who is anxious that you at least should eat them as they are eaten in her country4 ,she scouts the idea of their being simply made hot in the oven1 and is only surprised that1 eaten that way1 they should be as much in favor as they are4 ,both are to be toasted1 and are better the day after they are made4 ,the crumpets are toasted both sides until hot through1 slightly browner and crisp2 then butter1 very little salted1 must be plentifully laid in little bits on each one as it is toasted2 then put it in the oven while you toast the other4 ,when the second is done1 the butter on the first will be soft enough to spread without pressure4 ,when all are buttered1 cut once through the middle4 ,the muffins are also toasted4 ,they must be broken all round the edge as if you were going to split them1 then toasted on both sides until the crust will crack under the thumb nail4 ,rip them open quickly1 put a bountiful supply of butter1 in small pieces1 on the inside of each half2 close it and put it in the oven while another is being toasted4 ,when it comes out the butter will be melted4 ,never attempt to spread them first1 or they will be heavy4 ,if the butter has not spread all over1 you may gently use a knife to make it even1 but without pressure4 ,when each muffin is put together again1 spread a little butter on the outer crust1 and cut them through the middle4 ,the essentials are that they should be well toasted1 so as to be hot through and crisp outside1 then so quickly buttered as not to get cold1 and to be served very hot4 ,there is a covered dish on purpose1 called a muffineer1 but lacking that1 a hot bowl should be turned over them to keep them hot4 ,it is ,english fashion1 for tea1 to serve both muffins and crumpets4 ,they are handed round together1 a plate of each1 some preferring one1 some the other4 ,at breakfast1 muffins alone are usual4 ,i just say the last to round up the matter1 not that ,i suppose you will care one bit what the ,english mode of serving is1 but ,i do think1 for the sake of our digestion1 we should either eat them toasted or let them alone4 ,i send you over my receipt-book1 in which ,i have copied some things that may be useful to both of us4 ,you tell me ,mr4 ,lennox writes out such things for you1 and you can keep the book until he has leisure4 ,yours sincerely1 ,,molly ,,bishop4 ,the pork hocks had been put on early for the mock brawn1 and taken out and boned4 ,the stock was now made1 and ,molly seasoned and prepared it in accordance with her plan4 ,the pieces of pork1 the seasoning1 and the best of the beef1 cut into pieces about two inches square1 and of which there was about twice as much as there was pork1 were put into the liquor1 heated once together1 and then poured into a pan4 ,it looked rather like head cheese4 ,when cold1 it turned out in a slab4 ,part was sent to ,mrs4 ,lennox with an explanation of what it was2 part to ,mrs4 ,gibbs1 with the rest of the meat made into the usual hash for her2 and the remainder was kept for home purposes1 for both ,mrs4 ,welles and ,marta found it very relishing4 ,,chapter ,,xli4 ,,the ,,baby--,,conclusion4 ,,it is ,july1 nearly a year after ,mr4 and ,mrs4 ,bishop began the experiment of keeping house in ,mrs4 ,winfield's cottage1 which has become very dear to them both1 although in three months they are to leave it and go into one of their own4 ,so charmed had ,mr4 ,bishop1 senior1 become with ,harry's home that he had been a frequent visitor during the summer1 and sometimes ,mrs4 ,bishop1 too1 came2 but society engagements took her time1 and when ,may came1 she fled with her daughters to a fashionable watering-place1 and ,mr4 ,bishop1 instead of staying as usual in his city house1 came out to stay with his son1 and went in with him to business daily4 ,the result was that ,harry was reinstated in his father's favor1 and it seemed as if the elder gentleman was going to make amends for his past mistake2 for he told ,harry he would now do what he always had meant to do until he found he was bent on making a fool of himself4 8,not that your luck is anything to your credit10 he persisted2 8it's a mere fluke your getting such a wife as ,molly2 but you'll come into the firm as junior at ,christmas40 ,this was what ,harry had been brought up to expect1 and the prospect that he had to give up on marrying ,molly4 ,he was grateful to his father1 for after all1 pleasant as life was for him even with his narrow income1 it was likely to be a great deal pleasanter when he would not have to count every cent so closely4 8,yes1 yes1 you are one who has the luck to #8eat his cake and have it too1'0 said the old gentleman irritably2 8but ,i'm doing it just as much for ,molly and the baby as for you40 ,yes1 there was a baby1--a baby just thirty-six hours old when ,mr4 ,bishop announced his intention to the young father2 and ,harry carried back to ,molly that evening a very glad heart4 ,the baby was a girl1 and ,molly's only shadow was that ,harry did not seem to admire it so much as she thought it deserved4 8,you mean to say you don't think it's pretty1 ,harry80 she had asked when she exhibited the little red1 squirming thing in its nest of flannel4 ,harry shook his head doubtfully4 8,i may see some beauty later when1 when it gets into some sort of shape1 and its head is screwed tighter2 at present ,i don't admire it1 but1 as ,mark ,twain says1 #8,i've a certain respect for it1 for its father's sake4'0 8,oh1 ,harry60 ,this was in the morning before he left home1 and when he returned at night he went up to ,molly's room and kissed her4 ,he thought she must certainly see the good news in his face1 so accustomed was he to her reading his countenance4 8,well1 ,molly1 don't you want to know the news80 8,but you haven't asked after the baby2--don't you want to kiss it80 8,my dear ,molly1 your serenity told me how the baby was1--and--and ,i wouldn't disturb it to kiss it40 8,you never saw such a sleeper as she is2 she won't wake1 and ,i've hardly seen her eyes yet60 8,i hope she'll continue such good habits2 but now1 ,molly1 ,i have great news--news ,i expected some time1 of course1 but not quite so soon40 ,then he told the news1 and ,molly responded only by a closer pressure of his hand4 8,and that is not all2 my father has decided to buy the ,framley cottage and rent it to us1 and says he meant to give my wife a check as a wedding present1 had ,i married ,miss ,vanderpool1 and now he sends it to you40 8,oh1 ,harry1 how good of him6 how much is it8 ,that sounds greedy2 but if it is enough we can furnish with it40 ,harry opened his pocketbook and took out a check for #a1jjj4 8,you must lay this by1 ,molly1 for yourself2 you know ,i have #c1jjj which we agreed never to touch except for some emergency2 but now that my prospects are assured ,i prefer to furnish for you1 ,molly1 rather than you for me40 8,what will be your income1 ,harry80 8,oh1 nothing very splendid1 for ,i am only junior with a fifth interest1 but it is the certainty of the future that delights me40 8,yes1 and the proof of your father's affection40 8,yes1 certainly40 8,you remember1 ,harry1 what we promised each other1--that even with a better income our expenses were not to be increased80 8,not while ,i was on a salary1 dear2 but ,i am quite contented with the last year of our life2 ,i want nothing grander or better1 but ,i do want to see you in your own house furnished with your own taste1 and replete with all the conveniences that will make the housekeeping you love1 easy to you2 and ,i shall insist on providing you with such assistance as will save your health and strength4 ,but ,i am not anxious for style or show1 and we will waste no money upon it40 ,nor did they4 ,mr4 ,framley had built one of the handsomest houses in ,greenfield1 and the charming ,queen ,anne cottage they had hitherto lived in had been for sale4 ,molly had often pointed it out to her father-in-law and admired its beautiful lawn and expatiated on the fruits and kitchen garden1 little supposing it would soon be her own home4 ,the only crumple in ,molly's rose leaves was ,mrs4 ,bishop1 senior's1 views with regard to the baby4 ,molly had had no babies3 her mother-in-law had had eight1 five of whom had lived and flourished4 ,but ,molly had known other people's babies1 and had made their experience her own1 so far as observation enabled her to do it1 and she had read all the good writing there was on the baby question1 and1 as may be expected1 had her views and naturally wished to carry them out in the person of her own baby4 ,if a woman can't do what she likes with her own baby1 when is she to do it8 ,but1 strange to say1 the dowager1 ,mrs4 ,bishop1 seemed to feel the new comer was even more ,harry's baby and her own grandchild than ,molly's child1 and being her first 8posterity10 she was very much interested in it1 and she and ,mr4 ,bishop had come to the ,greenfield hotel in order to be at hand4 ,very soon ,molly1 with her latter-day views of baby training1 and ,mrs4 ,bishop1 with her experience of eight1 clashed4 ,for days the struggle was silent1 for she was ,harry's mother2 and all the directions for giving anise-seed tea and gin and water1 and paregoric1 were quietly disregarded1--but the tug of war came when ,molly refused to nurse it before the appointed hour4 8,and you mean to say you will not feed that little creature till the time you think it needs it8 ,can you judge of a baby's hunger80 8,mamma1 ,i asked the doctor to guide me1 and all the best writers say0-- 8,there it is60 cried ,mrs4 ,bishop1 triumphantly4 8,you are such a theorist1 ,molly2 but you can't bring up a child by books1 and it may cost you this one's life or health to find that out4 ,i am surprised a woman of your sense should not see that you can't set up your book experience against the practical knowledge of a mother of eight40 ,molly made no reply3 she could not be cruel enough to hint that three of the eight had died4 ,happily for ,molly and the carrying out of her views1 ,mrs4 ,lennox1 who had become a very dear friend1 was with her very much1 and it was her nurse1 an intelligent woman1 who was in attendance2 and between them they had been able to save ,molly much anxiety4 ,she knew that her own orders1 and no one's else1 would be carried out2 this otherwise would have been a terrible anxiety2 for her doctor had said to her1 in one of her talks with him before the birth of the child1 8,half the babies' stomachs are ruined in the first month1 and the poor baby becomes a victim to colic and indigestion through that month's mistakes4 ,some babies are born to it1 but these are few compared with the many that are made to suffer by bad habits40 ,mrs4 ,bishop1 senior1 disapproved of the nurse1 and openly derided the doctor1 and audibly scorned the idea of putting a baby a fortnight old in 8training0 and freely told her daughter that ,molly was not fit to be a mother2 that she ought to have remained single and become a doctress1 or screeched for woman's rights from a platform4 ,the excitement of the contention on ,molly had to be stopped1 and1 unknown to his wife1 ,harry1 instigated by ,mrs4 ,lennox1 had to warn his mother that she must leave ,molly to her own ideas1 even if they were mistaken2 and ,mrs4 ,bishop had contented herself afterwards with expressing her opinions and her fears4 ,but when1 in spite of all1 the baby flourished and grew fat1 and seemed freer from the ills of babyhood than the average1 she averred it was owing to the cast-iron constitution it had inherited from its father4 ,she declared that 8to point to ,molly's child as a proof that the new ideas of bringing up babies are better than the old is as reasonable as to point to the health and strength of the ,germans as a proof that babies ought to be swaddled and bound on to boards for the first months of their lives1 in order to become so strong and straight4 ,one forgets the number who die under the process1 and it is only the very strong who survive40 ,and this1 strangely enough1 was exactly what ,molly also said to herself when she heard that ,harry 8actually owed his life to soothing syrup10 which had enabled him to survive his teething troubles4 ,and so with a beautiful1 healthy baby 7whom1 by the bye1 ,harry now dandles with great pride71 a new house1 and the delightful task of furnishing it1 in these days of pretty furniture and dainty devices1 we leave ,molly with as bright a future before her as a loving husband1 good health1 good prospects and a resolve to be a good1 true wife and mother could give to any woman4 ,of ,marta there are a few words to be said4 ,those of ,molly's friends who are not very often at the house consider ,mrs4 ,bishop a very fortunate woman in having such a treasure4 ,molly herself thinks so2 but ,i doubt if half those who so speak would have been satisfied with ,marta's moderate gifts4 ,she was a treasure because she was true and faithful in everything4 ,her service was not better than that of any clean1 strong1 willing girl1 under the eye of an intelligent mistress4 8,but ,marta was such a wonderful cook60 some would say4 ,marta would never be a good cook unguided2 it was not in her2 she had had the exceptional advantage of training under a woman who1 if she had needed it1 had qualified herself to teach cooking professionally2 who cooked scientifically from precise rules1 and who herself had very little to learn when she began with ,marta1 and who had patience as well as knowledge4 ,how few girls have such a chance6 ,we send girls to a cooking-school to take twelve or twenty-four lessons1 and we know that if they are of the right material 7and if not we should hardly send them71 they leave the school vastly improved1 with quite different ideas from those who have been through no such training2 and ,marta had been at such a school daily for many months1 yet1 at the end of them1 her accomplishments were not many4 ,she could fry1 stew1 roast1 and make soup to perfection4 ,she could not be trusted to do anything that depended on flavor or taste2 she never seemed to learn that one clove may be pleasant1 half a dozen detestable2 that herbs should only lend a vague savoriness1 never be so strong as to make one feel they were partaking of marjoram soup or parsley stew4 ,but ,molly knew her limitations and knew--take her all in all--she was not likely to better herself by changing4 ,a girl of quicker wits might have been less faithful1 or1 if so bright as to learn all ,molly could teach1 she would naturally and rightly wish to take a place as professed cook1 with her thirty or forty dollars a month wages1 and no washing4 ,so ,marta remained1 a very devoted servant2 very exasperating sometimes1 but at all times valuable4 ,mrs4 ,lennox has only one thing to say2 she does not regret taking ,maggie2 she is no worse off in her pocket1 and is better off in nerves and muscles2 the tired1 overworked look is no longer conspicuous4 ,she is still overworked and overworried1 but she has a strong pair of arms to call upon1 and they are willing to do the appointed task which ,mrs4 ,lennox always remembers she must otherwise have done herself4 ,maggie needed watching at every turn the first few months2 she now knows the ways and does the work fairly well4 ,she is no paragon1 and if ,mrs4 ,lennox had no children she would rather be without her1 but when she gets out of patience she looks back and remembers how she had not even time 8to think0 before she came2 when she did sit down her muscles ached and tingled so that even rest was a dull void1 simply cessation from exertion4 ,mrs4 ,lennox now does the cooking and the sewing2 ,maggie does the work4 ,she will never do more in the cooking way than boil potatoes1 make mush and bread 7the latter well1 for she knows only one way and that is the way she does it71 and burn or smoke a beefsteak4 ,but ,mrs4 ,lennox will soon have either to pay her more1 or take another new arrival2 that is inevitable4 ,it must not be thought that all ,molly's neighbors were as fond of her as ,mrs4 ,lennox4 ,no one can live up to a higher ideal than the average 7even when the ideal is only cooking71 without hurting some one's corns4 ,several ladies disapproved of her1 thought she set a very bad example by making men expect too much of their wives1 and those who lived very badly on double ,harry's income felt personally injured4 ,but all this ,molly did not know2 she did not suspect that her affairs were known or discussed1 but before leaving ,greenfield ,mrs4 ,winfield had spoken1 with the best intentions in the world1 of this young couple's romantic marriage1 and the bravery required of a young wife to face life on #ajj a month1 with a husband brought up1 as ,harry had been1 in such splendor and luxury4 ,this was naturally discussed till the story became public property1 unknown to the heroine of it1 who had no thought of setting an example1 good or bad1 or of shining brightly by comparison with less clever or energetic women2 indeed1 she was rather conscious of shortcomings of her own4 ,she looked hopelessly on the piles of sewing some of her friends got through1 with very many calls on their time besides1 and could only comfort herself with the thought that her abilities did not lie in that direction1 and that she could only do the best that was in her4 ,another pleasure in store for ,molly is that ,mrs4 ,welles is soon to be her neighbor2 for ,mr4 ,welles had promised to build a house near them1 in consequence of which ,harry predicts that ,greenfield will soon have a rival to ,soyer's celebrated symposium4 ,,index4 ,bacon and liver1 #ih4 ,bananas1 frozen1 #agi4 ,beans1 ,lima1 #dh4 ,bean soup1 #agc1 #ahb4 ,beef la mode1 #gd4 ,beef au gratin1 #gf4 ,beef1 braised1 #ig4 ,beef1 boiled corned1 #abf4 ,beef1 corned1 hash1 #abb4 ,beef1 ,dutch1 #bfb4 ,beef-heart1 roast1 #bfj4 ,beef1 miroton of1 #afi4 ,beef pot-pie1 #eh4 ,beef1 red1 for slicing cold1 #bfc4 ,beef1 ,soyer's roast-braise1 #aei4 ,beefsteak1 broiled1 #ea4 ,beefsteak pudding1 #baa4 ,beefsteak1 rolled1 #abh4 ,beefsteak1 stewed1 #bcf4 ,beef1 stewed cannelon of1 #abh4 ,beets1 boiled1 #abf4 ,biscuit1 #aj4 ,bisque of clams1 #ajb4 ,bisque of oysters1 #ajb4 ,bouillon1 #bbg4 ,bouillon1 to clear1 #bch4 ,bread1 #ca1 #cb4 ,bread1 rye1 #ajf4 ,brown thickening1 #ic4 ,butter thickening1 #bjc4 ,cabbage1 #bd4 ,cake1 cup1 #ch4 ,cake1 iced tablets1 #bca4 ,cake1 ,madeleine1 #afh4 ,cakes1 various1 #afd4 ,calf's brains1 #bej4 ,calf's head1 #bdb4 ,calf's head en tortue1 #bea4 ,calf's head with ,hollandaise sauce1 #bea4 ,calf's tongue1 stewed1 #bdi4 ,caper sauce1 #aii4 ,caramel1 #id4 ,carrots1 cones of1 #gd4 ,cheese cakes1 #baj4 ,cheese canapes1 #dg4 ,cheese fondue1 #hd4 ,cheese fritters1 #ge4 ,cheese macaroni1 #aii4 ,chicken1 cleansing and preparing1 #aca4 ,chicken croquettes1 #gb4 ,chicken drumsticks1 #hc4 ,chicken1 fricasseed1 #agc4 ,chicken1 fried fricasseed1 #aib4 ,chicken fritters1 #gc4 ,chicken giblets1 #aca4 ,chicken pie1 #gg1 #hc4 ,chicken salad1 #ac4 ,chicken sandwiches1 #bci4 ,chops1 breaded1 #cc4 ,clams1 bisque of1 #ajb4 ,clams1 scalloped1 #ge4 ,cochineal coloring1 #bbi4 ,codfish1 boiled1 #ahe4 ,coffee1 #ad4 ,coffee1 iced cream1 #afg4 ,consomm1 #bcb4 ,consomm la royale1 #aia4 ,corn muffins1 #cd4 ,corned beef1 boiled1 #abf4 ,cream1 whipped1 #afg4 ,croquettes1 chicken1 #gb4 ,croquettes1 lamb1 #aja4 ,croquettes1 potato1 #age4 ,croquettes1 veal1 #aac4 ,crumpets1 ,english1 #bei4 ,custard1 boiled1 #agf4 ,custard pie1 #gf4 ,custard1 royal1 for soup1 #aia4 ,dresden patties1 #bjb4 ,egg balls1 #bde4 ,eggs1 to preserve1 in lime1 #bab4 ,fish balls1 #aij4 ,flounders1 filet de sole1 #abg4 ,flour thickening1 #ii4 ,forcemeat balls1 #bjh4 ,fowl1 fried fricasseed1 #aib4 ,fowl1 to make tender1 #acf4 ,french icing1 #agc1 #agg4 ,fritters1 cheese1 #ge4 ,fritters1 chicken1 #gc4 ,fritters1 ,old ,english1 #bja4 ,fritters1 peach1 #gd4 ,frying1 instructions for1 #ce4 ,gravy1 #be4 ,grisini1 or pipe bread1 #bbb4 ,hash1 corned beef1 #abb4 ,heart1 baked1 #bfj4 ,heart1 lamb's1 baked1 #abe4 ,hollandaise sauce1 #ahf4 ,hominy muffins1 #aij4 ,honey1 lemon1 #agb4 ,hotch-potch1 #ajc4 ,iced cream coffee1 #afg4 ,icing1 ,french1 #agc1 #agg4 ,irish stew1 #bcc4 ,jumbles1 #bbg4 ,kidneys1 broiled1 #aag4 ,kidneys1 stewed1 #fb4 ,lamb1 breast of1 roasted1 #gb4 ,lamb chops1 #cc4 ,lamb1 hashed1 #ga4 ,lamb's heart1 baked1 #abe4 ,lamb ragout1 #de4 ,lamb1 roast shoulder1 #ba-bc4 ,lamb1 stewed1 with peas1 #bbc4 ,lamb1 to divide the fore-quarter1 #bj4 ,lemon honey1 #agb4 ,lemon-peel1 candied1 #aff4 ,lima beans1 #dh4 ,liver and bacon1 #ih4 ,liver1 baked1 #ajc4 ,lobster1 to boil and prepare1 #bcd-bcf4 ,macaroni1 cheese1 #aii4 ,macaroni1 ,italian mode1 #bb4 ,macaroons1 #bbe4 ,mackerel1 soused1 #bfd4 ,mringues1 #bbd4 ,mayonnaise1 #ab4 ,mint sauce1 #be4 ,mock brawn of soup meat1 #bdh4 ,muffins1 corn1 #cd4 ,muffins1 ,english1 #bei4 ,muffins1 hominy1 #aij4 ,mutton1 boiled leg of1 #aih4 ,mutton1 cold fricassee of1 #hi4 ,mutton hams1 #bfc4 ,olives1 to stone1 #aa4 ,omelet1 cauliflower1 #gf4 ,omelet1 plain1 #ae4 ,omelet souffl1 #bci4 ,onions1 boiled1 #ahe4 ,oysters1 bisque of1 #ajb4 ,oysters cooked in the shell1 #ahb4 ,oyster patties1 #gi4 ,oysters1 roast1 #ahb4 ,oysters1 with brown butter1 #bjc4 ,pastry1 #da4 ,pastry1 ,genoese1 #bbf4 ,patties1 ,dresden1 #bjb4 ,patties1 oyster1 #aji4 ,peach fritters1 #gd4 ,pickling meat1 #bfb4 ,pie1 chicken1 #gg1 #hc4 ,pie1 custard1 #gf4 ,pie1 lemon1 #df4 ,pie1 pigeon1 #bdf4 ,pie1 veal and ham1 #bjg4 ,pigeon pie1 #bdf4 ,potato balls1 #agj4 ,potatoes browned under meat1 #ba4 ,potatoes1 fried1 #afb4 ,potatoes1 scalloped1 #ahe4 ,potatoes1 stuffed1 #ea4 ,pot-roast1 #ig4 ,pudding1 amber1 #ge4 ,pudding1 apple1 #ig4 ,pudding1 beefsteak1 #baa4 ,pudding1 jam roly-poly1 #bjj4 ,pudding1 ,king ,william's1 #agd1 #ahb4 ,pudding1 peach1 #gc4 ,pudding1 plain bread1 #adi4 ,pudding1 polka1 #aef4 ,pudding1 trifle1 #baa4 ,pudding1 vanilla souffl1 #aic4 ,rice cake1 ,french1 #bdb4 ,rissoles1 #gc4 ,rolls1 #hb1 #ajj4 ,salad1 chicken1 #ac4 ,salting meat1 rules for1 #bfa4 ,sandwiches1 chicken1 #bci4 ,sausages1 ,worcestershire1 #bfc4 ,sauce1 caper1 #aii4 ,sauce1 ,english or ,wow ,wow1 #bdd4 ,sauce1 ,hollandaise1 #ahf4 ,sauce1 mint1 #be4 ,sauce1 polka1 #afb4 ,simmering1 instructions for1 #dg4 ,smelts1 fried1 #gd4 ,souffl1 bread1 #ga4 ,souffl1 omelet1 #bci4 ,souffl1 vanilla1 #aic4 ,soup1 bean1 #agc1 #ahb4 ,soup1 bisque of clams1 #ge4 ,soup1 bisque of oysters1 #ajb4 ,soup1 bouillon1 #bbg4 ,soup1 clear1 #gf4 ,soup1 consomm1 #bcb4 ,soup1 ,german1 #aih4 ,soup1 mock-turtle1 #bde4 ,soup1 ox-tail1 #bbj4 ,soup1 tomato cream1 #gb4 ,soup1 white1 #aae4 ,soup1 to clear1 #bch4 ,soup-meat hash1 #ha4 ,stew1 ,irish1 #bcc4 ,stewing1 instructions for1 #ei4 ,suet crust1 #ei1 #bjj4 ,sweetbreads1 #aib4 ,thickening1 #ic1 #id1 #ii1 #bjc4 ,trifle1 #baa4 ,turbans of sole1 #afi4 ,turnips1 cones of1 #gd4 ,veal and ham pie1 #bjg4 ,veal cutlets1 breaded1 #fd4 ,veal1 knuckle of1 #aji4 ,veal stuffing1 #bfj4 ,white thickening1 #id4 ,wow ,wow1 or ,english sauce1 #bdd4 99 99 99 99 99 ,transcriber's ,notes3 ,obvious punctuation errors repaired4 ,page #eb1 8revolving0 changed to 8resolving0 7,molly was resolving other7 ,page #gd1 8throughly0 changed to 8thoroughly0 7,butter a bowl thoroughly7 ,page #id1 8,pnt0 changed to 8,put0 7,put in it a cup7 ,page #agj1 8than0 changed to 8then0 7then to chop some7 ,page #bag1 8if0 changed to 8is0 7if1 as is often the case7 ,page #bag1 repeated word 8she0 removed from text 7when she can do my7 ,page #bfb1 8throughly0 changed to 8thoroughly0 7has thoroughly penetrated7