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 LITERATURE 
 
 
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 SIX LITTLE COOKS 
 
 
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 DORA'S HOUSEKEEPING 
 
 
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 SPEECH AND MANNERS 
 
 
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 CHICAGO. 
 
 
DORA'S 
 
 HOUSEKEEPING 
 
 Miss E. S. KIRKLAND 
 
 A.UTHOR of i4 Six Little Cooks," " Speech and Manners," u Short 
 History of France," Etc. 
 
 SIXTH EDITION. 
 
 CHICAGO 
 
 A. C. McCLURG & COMPANY 
 
 1899 
 
COPYRIGHT, 
 
 JANS EN, McCLURG & CO e9 
 
 A. D. 1877. 
 
<*- 
 
 THIS BOOK IS DEDICATED TO 
 
 ANNIE, ELLEN, KITTIE AND EDITH, 
 
 MY "FIRST CLASS," 
 
 in remembrance of their 
 Cooking Parties. 
 
DORA'S HOUSEKEEPING. 
 
 CHAPTEE I. 
 
 MAKING A BEGINNING. 
 
 One pleasant afternoon in September, Mrs. King and 
 her daughter Amy were sitting together in their bright, 
 sunny parlor, the former occupied in making a doll's hat, 
 and ihe little one in reading aloud from one of her favor- 
 ite books. The day was so warm that the windows were 
 open, giving a view of flower-beds gay with scarlet gera- 
 niums and white chrysanthemums, while beyond these 
 lay a smooth lawn shaded here and there by groups of 
 trees. A gentle breeze just lifted the soft curls that fell 
 over the pages Amy was reading, and at the end of a 
 chapter she laid down her book and leaned on her 
 mother's chair, watching the progress she was making in 
 her work. 
 
8 dora's housekeeping. 
 
 " It's nice to be at home again, isn't it, mamma? " said 
 she, " though we had a lovely time at Aunty Vernon's, 
 too." 
 
 " It is always pleasant to be at home," said her mother; 
 " but we shouldn't think as much of home if we didn't go 
 away sometimes. And I wouldn't have had you miss 
 making the acquaintance of all your cousins there, for a 
 great deal. Have you answered Mabel's letter? " 
 
 " Not yet," said Amy, " because she told me how she 
 and Jessie had been making cake and biscuits since we 
 came away, and I wanted to tell her that I had made 
 something, too." 
 
 " Then you may make something next Saturday morn- 
 ing," answered Mrs. King, " and you can write to her in 
 the afternoon. After all the kindness that your aunts and 
 cousins showed us when we were with them, it would be 
 very ungrateful in us not to take the trouble to write to 
 them, now that we have come away. But here comes 
 Dora, running as if she had something very important 
 on hand." 
 
 A moment after, a tall girl of fifteen came into the 
 room, looking anxious and troubled. 
 
 " It's all settled, Aunt Jane," she exclaimed, without 
 
MAKING A BEGINNING. 9 
 
 any preface, for she lived next door, and ran in half a 
 dozen times a day. " They're to go in about a week, and 
 won't be back till spring; and whatever in this world I'm 
 going to do, I don't know." 
 
 Here, perhaps, we ought to explain that Dora's mother 
 was an invalid, whose delicate health made it imprudent 
 for her to stay in a cold northern climate through the 
 winter, and that the doctors had advised her to try the 
 milder air of the South of England. She was Mr. King's 
 sister, and whatever happened in one family was interest- 
 ing to both. 
 
 " Don't let us look at it in that light first, dear," said 
 Mrs. King, in answer to Dora's dismal exclamation. 
 " Try to think how delightful it will be to have your mam- 
 ma get well and strong again, and have a winter of peace 
 and comfort, instead of all the suffering she went through 
 last year." 
 
 " Oh, yes, to be sure," assented Dora, " I shall be very 
 glad to have her get well; but I can't help thinking how 
 badly I shall fill her place." 
 
 "You'll do your best, won't you, Dora?" 
 
 " Why, yes, of course I will, Aunt Jane," said Dora, 
 flushing a little under the idea that it was possible for 
 her to do anything but her best. 
 
10 dora's housekeeping. 
 
 " Then I shall have to remind you of what one of my 
 favorite poets says: 
 
 " Who does the best his circumstance allows, 
 Does well, acts nobly; angels could no more." 
 
 " No matter what position yon are placed in, if yon 
 start with a desire of doing what is right to the best of 
 your ability, no one can ask any more of you." 
 
 " But, Aunty, I know they'll find so much fault with 
 me." 
 
 " Very likely they will, but you mustn't mind that; 
 just make up your mind to it beforehand, and determine 
 that you'll always be ready with a pleasant answer. 
 ' Forewarned is forearmed,' you know. If you foresee 
 that certain things are going to try your temper, you 
 must call up an extra stock of resolution to meet them 
 with." 
 
 " I'll try, Aunt Jane, but I don't see how I'm going 
 to give a pleasant answer when the boys begin to scold 
 at me. It's easy enough with papa, because I have some 
 respect for Aim." 
 
 " It will get easier with a little practice, you'll see. 
 And then in matters that can be talked over beforehand 
 
MAKING A BEGINNING. 11 
 
 you know, cousin Helen and I will always be on hand 
 with our advice. But I must run in and see what I can 
 do to help your mother get ready." 
 
 Mrs. Greenwood was looking rather helpless and for- 
 lorn when her sister-in-law went in. "It seemed to be 
 a matter of necessity if I'm ever going to be strong 
 again," said she, as they were discussing the journey. 
 " And I know you'll look after my little girl while I'm 
 away, Jane," she added, her lip trembling and her eyes 
 filling with tears. 
 
 " Never fear," returned Mrs. King, in her cheery voice. 
 " Make your mind perfectly easy about that. All you 
 have to do is just to be as comfortable as you can, and 
 never give a thought to your house-keeping. Fortu- 
 nately you leave a set of healthy children, that are not 
 likely to be sick while you are away; and if they all keep 
 well I'm not afraid but that every thing else will go on 
 nicely. "We'll have an eye to them, and I think it will 
 be just as well for Dora to be thrown on her own resources 
 for awhile." 
 
 " I hope it will all be for the best," said Mrs. Green- 
 wood, as she went on wearily with her preparations, 
 " but I can't help feeling anxious." 
 
12 bora's housekeeping. 
 
 The week slipped rapidly away, and at the end of it 
 Mr. Greenwood set out for New York with his wife, 
 leaving Dora head of the household until his return. 
 The first thing she did after the carriage rolled out of 
 sight on its way to the station was to sit down and have 
 a hearty cry; the next to jump up and remember that it 
 was time to go to school. 
 
 No mamma now to look after the dilatory children, 
 and see that they got oil in time! Dora suddenly 
 bethought herself that she must undertake this duty in 
 future, and instantly set about collecting her forces. 
 James and Bertie had gone down to the station with 
 their mother, and were to go from there directly to school ; 
 but Milly, who was half-past eight, and Julia, not quite 
 seven years old, had to be hunted up. When found, one 
 had mislaid her hat and the other her books, and Julia 
 had contrived to get her face so very dirty since break- 
 fast that it had to be washed; then, just at the last min- 
 ute, the elastic on Milly's hat broke, and there was noth- 
 ing to do but wait and sew on another; so the end of it 
 all was that the whole party were five minutes late at 
 school. 
 
 " I'm sure I couldn't possibly help it, Miss "Weston," 
 
MAKING A BEGINNING. 13 
 
 said Dora, arriving quite out of breath. " I couldn't 
 tell that every thing was going to happen so, just at the 
 last minute." 
 
 " You are certainly quite excusable to-day, Dora," said 
 her teacher, kindly; "but you must remember that these 
 things, or others like them, are just those that may hap- 
 pen every day, and so begin to look up the children's 
 things about ten minutes earlier than if you had only 
 yourself to provide for. Then, if you are a few minutes 
 early, you will have time to look over some hard lesson." 
 
 There being an hour's intermission at noon, the child- 
 ren came home for their lunch, but did not dine until 
 six o'clock, as their father would not allow them to go 
 back to study directly after a hearty meal. As soon as 
 school was finished for the day, Dora ran in to her aunt's 
 house, impatient for a consultation as to her first prac- 
 tical efforts at housekeeping. 
 
 " I would advise you not to try to do anything before 
 Saturday, dear," said Mrs. King; "but just keep your 
 eyes open and make a mental note of what wants atten- 
 tion. Annie is a very good girl, but I think she is a 
 little i touchy,' and may not like to have you take the 
 reins in your hands too suddenly. When she is out of 
 
14 dora's housekeeping. 
 
 any kind of provision she will be sure to let you know, 
 and until then you had better be content with whatever 
 she prepares. In the meantime, we must think of some 
 nice dessert that you can have ready for your father's 
 first dinner at home after he comes back." 
 
 " Mamma always made the desserts," said Dora. 
 u When Annie is left to herself she gives us nothing but 
 everlasting pie." 
 
 " Now, take your old aunt's advice, Dora, and don't 
 utter a word of complaint about it. We'll soon get An- 
 nie into the way of making a little variety, if she doesn't 
 get out of temper to begin with. Caution is a great vir- 
 tue when you are dealing with human beings." 
 
 The next day Dora came in for her usual visit. " I've 
 been keeping my eyes open as you told me to, Aunt 
 Jane," said she, " and I begin to have an idea of how 
 much mamma must have done about the house. Every- 
 thing looks so hap-hazard and irregular. There's a piece 
 of sheet hanging down from nearly every bed, and the 
 pillows are crooked, and the towels left all in a string, 
 and the things in the parlor put back in the wrong places 
 after being dusted; and I happened to touch one of the 
 windows to raise it, and had to go and wash my hands 
 afterwards, it was so horribly dusty." 
 
MAKING A BEGINNING. 15 
 
 " Well, my love," said her aunt, " you can't expect any 
 woman to do the cooking and washing and ironing for a 
 family of six people besides herself, and yet keep every- 
 thing about the house as nice as if she had nothing else 
 to do but make things clean and tidy. If you had a 
 second girl you would have a right to expect that the 
 whole house should be kept in apple-pie order; but as it 
 is, you must take hold of all these little matters yourself. 
 Probably ten or fifteen minutes every day when you come 
 home to lunch would be enough to set things in their 
 proper places and straighten them out; and then I think 
 you will have to take a duster when you come home in 
 the afternoon and go the rounds with that." 
 
 " To-morrow afternoon I shall have the clean clothes to 
 put away," remarked Dora. 
 
 " I suppose I need not tell you to look at each article 
 and see if it needs any mending, and to put such things 
 as do in a basket by themselves?" 
 
 " Oh, no; mamma told me all about that; but it will 
 be an immense job to mend them." 
 
 "Not so long as you think if you do it the first thing, 
 and never let any of them lie over until another week. 
 If I were you I would make a beginning on them as soon 
 
16 dora's housekeeping. 
 
 as they come up. It won't do to leave too much for Sat- 
 urday." 
 
 Dora took her aunt's advice, as she always meant to, 
 and set about the clothes the moment she came back from 
 school. They were all sorted and ready to lay away when 
 her cousin Helen Grant came in. Mrs. Grant was Aunt 
 Jane's widowed daughter, and lived with her. 
 
 " I thought you would have reached this stage of your 
 proceedings by this time, Dora," said she, " and I came 
 in to see if you would let me help you a little." 
 
 " Oh, thank you, cousin Helen ; I can easily do it by 
 myself, but I'm very glad of your company. Isn't there 
 a huge lot of them? " 
 
 " Summer washing is always pretty heavy," said Mrs. 
 Grant, " but we shall soon have a cold snap, and then you 
 girls will come to your woolen dresses and balmorals. 
 Are you quite sure that there are no buttons wanting on 
 any of these dresses or on your father's shirts and the 
 boys'?" 
 
 "Perfectly; I looked at every one carefully. All that 
 needed mending are on the bed there, by themselves. I'm 
 sure there's a big enough pile of them to be all." 
 
 "Oh, never mind, we'll make short work of them. 
 Now let's put away the others, so as not to have any con- 
 
MAKING A BEGINNING. 17 
 
 fusion. These towels and sheets are a little damp. We'll 
 hang them here in the sun to get perfectly dry before 
 they are laid in the press." 
 
 " Annie always does send up part of the clothes damp," 
 said Dora. 
 
 " There are apt to be so many flies in a kitchen that it 
 is best to get the clothes out of it as soon as possible," 
 answered Mrs. Grant. " But it will never do to lay any- 
 thing in a drawer or closet unless it is thoroughly dry. 
 They smell mouldy if you do, and are unwholesome." 
 
 " Did you ever see anything in such a muss as this 
 drawer of Milly's is? " exclaimed Dora. " All her dolly- 
 things mixed in with her clothes!" 
 
 "Poor child!" said cousin Helen, "I suppose she 
 didn't know what else to do with them. We can soon 
 find her one of those flat pasteboard boxes that will hold 
 them all, and it will be just as easy for her to put them 
 there as in the drawer. I see all these drawers have 
 become a little mixed up. Suppose we lay them straight 
 now — all the petticoats in one pile, the nightgowns in 
 another, the shirts in another, and so on — and then by 
 looking in once or twice a week and calling the children's 
 attention to it, you'll be able to to keep everything tidy." 
 2 
 
18 dora's housekeeping. 
 
 " I think it's perfectly lovely to see everything in 
 straight piles when yon open a drawer," said Dora; " but 
 I don't believe you can make them do it." 
 
 " I think you can if you show them how nice it looks 
 before they begin to tumble them up again. Everybody 
 must like better to see things neatly arranged, even boys; 
 and if you provide them with suitable places for their 
 rubbish you can make them orderly after awhile. 
 
 " Now, I suppose, I may as well go to mending," said 
 Dora, when the last article had been laid away. 
 
 " Are you all ready for dinner?" inquired her cousin. 
 
 " Oh, no; I have to change my dress and brush my 
 hair." 
 
 " Then I should advise you to do that first. You don't 
 know exactly how long it will take you, and there will be 
 nothing in the mending to soil your hands or clothes. I 
 find that when I leave dressing till the last minute I'm 
 almost sure to be late. Give me the work-basket and 
 let me make a beginning while you are getting ready. 
 I haven't any thing better to do." 
 
 " Oh, thank you, cousin Helen! I'll bring in mamma's 
 work-table, and you '11 find every thing there just as she 
 left it" 
 
MAKING A BEGINNING. 19 
 
 " Ah, this is a second edition of mother's/' said Mrs. 
 Grant, when the table made its appearance. " All the 
 buttons in one box, and all the spools in another, and the 
 tapes sorted so that you can see in an instant the kind 
 you want. Nobody can dream of the difference it makes 
 when you are mending, not to have to hunt up your ma- 
 terials. It certainly saves half the time." 
 
 " Stocking-darning is the thing I hate worst," re- 
 marked Dora. 
 
 " Well, fortunately I love to darn stockings, so I '11 
 begin with those and save you what I can. I like to do 
 it even when I am all alone — it gives you such a nice 
 chance to think. It 's a good time to keep up your poetry, 
 too. Sometimes I repeat poetry to myself for an hour at 
 a time while I 'm sewing." 
 
 " I love poetry dearly," said Dora, " but I don't have 
 much time to learn it while I 'm going to school." 
 
 " The best way is to have a book always propped open 
 on your bureau while you are dressing. Then you can 
 look at a line or two and learn it while you are walking 
 around or combing your hair; then look again and pick 
 up another. Tou can learn two or three hundred lines 
 ill a week in that way, and never miss the time." 
 
20 doea's housekeeping. 
 
 " That is a good idea," said Dora. " I'll try it. 1 
 often wish I had more time to learn poems by heart." 
 
 " This dress will need a piece set in where the pin has 
 torn it out," said Cousin Helen. " I suppose your mam- 
 ma has a piece-bag?" 
 
 "She has a drawer," answered Dora; "a broad, shal- 
 low one, with every bundle tied up by itself, so that you 
 can see the one you want the minute you open the draw- 
 er. It's one of her rules never to throw away any of the 
 pieces so long as a dress is in use, and when it is given 
 away the new pieces always go with it." 
 
 "And I suppose you sometimes wear dresses until they 
 are too much used up even to give away." 
 
 "Then the pieces go to the Industrial School or 
 Orphan Asylum. They often send here for what we 
 have, for making patch-work and dolls 5 clothes." 
 
 "Are the children ready for dinner?" inquired Mrs. 
 Grant, after they had been sewing for some time. 
 
 " All except washing their hands and faces and brush- 
 ing their hair," answered Dora; "and that won't take 
 long." 
 
 " You'd better collect them, though, for it wants only 
 twenty minutes to six, and it may take some little time 
 
MAKING A BEGINNING. 21 
 
 to hunt them up. Annie will soon leave off being punc- 
 tual if the family are not ready when the bell rings." 
 
 " I do wish they would ever do anything by them- 
 selves," said Dora, pettishly. It's nothing but look after 
 them all the time." 
 
 " Oh, you'll never make an out-and-out housekeeper if 
 you begin on that principle," said her cousin, laughing. 
 " You mustn't expect people to do anything without 
 looking after. You'll find that your main business in 
 life will be, not to do things yourself, but to see that 
 other people do them. Just make up your mind to that, 
 and it will soon come to be a matter of course, and won't 
 seriously interfere with your other pursuits." 
 
 The children were soon at their toilets, aud Cousin 
 Helen and Dora worked away at the mending with such 
 a will that the last article was finished and laid in its 
 place before the dinner-bell rang. 
 
 " There's one Saturday's job off your hands," said Mrs. 
 Grant. " You'll be glad of it when the time comes." 
 
 On Friday afternoon Dora ran in to her Aunt's for 
 some advice. 
 
 " To-morrow's my first real day of housekeeping, you 
 see, Aunt Jane," said she. u Annie has the whole house 
 
22 dora's housekeeping. 
 
 to sweep and her baking to do, and I must do the mar- 
 keting for Sunday and Monday, and dust and make every- 
 thing tidy; and then I should like to surprise papa with 
 some of my own cooking. Do you think I can? " 
 
 "Oh, yes, perfectly well; but you must have it all 
 planned out beforehand, so as to lose no time. Of course 
 you'll go to market the first thing? " 
 
 " Yes, the minute I've done my breakfast." 
 
 u Do you wash the breakfast dishes?" 
 
 "No, Annie does that; but mamma always cleans the 
 silver. I'll tell Annie to have it on the table for me." 
 
 " And I will come in and help you with it," said her 
 aunt, "and we'll discuss the order of operations for the 
 day." 
 
 " You're a dear, good Aunty," said Dora, kissing her; 
 " but mamma said I musn't ride you to death." 
 
 "No fear of that," returned Mrs. King. "I'll look 
 out for myself. Have you decided on your bill of fare? " 
 
 " I believe we have a regular round of things, and this 
 is our week for a roast of beef. We have it rather rare 
 the first day, and roasted over the second; and on Mon- 
 day we eat it cold if there's any left." 
 
 " Then suppose you get for to-morrow what is called 
 
MAKING A BEGINNING. 23 
 
 a rib-roasting piece, and have the bones taken out for 
 soup? Then the butcher rolls the beef and skewers it, 
 and it looks just as well the second day as the first." 
 
 " Oh, yes, we often have it that way." 
 
 " What vegetables have you thought of?" 
 
 " Potatoes and tomatoes and squash, I think, will be 
 as nice as any. Papa never cares for more than three 
 kinds." 
 
 " And for Sunday dinner?" 
 
 "I don't know; what do you think?" 
 
 " To make a little variety you might have sweet corn 
 and cauliflower with your potatoes, and on Monday some 
 roast-potatoes, beets and dressed cold slaw, which are all 
 delicious with cold beef. What about desserts?" 
 
 "I should like to make something myself, if you'll 
 show me how. I don't know anything about cooking, 
 and I thought perhaps I might learn, now mamma was 
 away." 
 
 "I'll show you with the greatest pleasure. With 
 these fresh peaches one doesn't really need anything else, 
 but you might make some boiled custard to eat with a 
 dish of them cut up and sugared. And for a change you 
 could have apple-tapioca for to-morrow, and Monday 
 
24 
 
 return to the peaches again. I'll give you the recipes 
 when you come back from market Have you arranged 
 for breakfast?" 
 
 " We always have fish-balls and fried mush," answered 
 Dora, "and I think they're so tiresome." 
 
 "Why not try something else, then?" 
 
 " Papa wouldn't think it was Sunday morning if we 
 didn't have them. He's been used to it ever since he 
 was a boy." 
 
 " Do you think he would object to our substituting 
 some fried hominy for the mush?" 
 
 " Oh, no, not at all." 
 
 " I think that is an excellent dish, and if you have no 
 hominy in the house, you might get some in the morn- 
 ing. You had better make out a list of what is needed, 
 so as to make but one journey. You will want meat, 
 vegetables (don't forget an onion and some carrots if 
 you haven't a supply of them, and a small head of celery 
 for the soup), eggs, hominy, tapioca, a lemon or two, 
 peaches, tart apples, and so on. Annie can tell you 
 which of these things she is unprovided with. Buy 
 three or four pounds of a shin of beef, and ask the 
 butcher to chop that and the bones he takes from the 
 
MAKING A BEGINNING. 25 
 
 roast of beef very small, then put them over the fire, 
 bones and meat together, in a large pot with cold water 
 the moment they come home. Allow about a quart of 
 water to every pound of beef and bone; cover the pot 
 and let it heat very slowly; as soon as it begins to sim- 
 mer set it on the back of the stove and keep it at the 
 same heat for at least five hours, never letting it boil. 
 Now and then you must skim it, as otherwise the scum 
 that rises will mix with the soup again and prevent its 
 being clear." 
 
 " What a long job it is! " said Dora. 
 
 " It would be if you had to stand and stir it all the 
 time, I grant you," answered her aunt; "but as the fire 
 does most of the work, you can't complain. One thing 
 you must remember, if you should ever want to make 
 soup the day before it is used — as will often be the case — 
 never set it away in an iron pot, or even in tin ; a good- 
 sized earthern jar is the best thing to keep it in; but if 
 you should not have one empty, it would be better even 
 to use the soup-tureen than any kind of metal/* 
 
CHAPTER II. 
 
 A BUSY DAY. 
 
 Dora had jtist returned from market on Saturday 
 morning, when her aunt appeared. Annie was carrying 
 out the breakfast dishes. 
 
 " Suppose you leave us the silver, Annie," said Mrs. 
 King. "You'll not have time to clean it, will you?" 
 
 " Deed, an' I won't," answered the cook. " It's all I 
 can do to get along with the necessary work. Mrs. 
 Greenwood always saw to the silver herself." 
 
 " Yery well, Miss Dora will attend to it now," answered 
 Mrs. King, pleasantly, and despatched Dora for the 
 cleaning materials. 
 
 " Some very hot water, dear, and the soap and silver- 
 polish. Have you a mop? " 
 
 "No, Aunty; but I can get a dishcloth from Annie." 
 
 "That will do for to-day; but if you mean to wash the 
 silver often, it would be well to get Jamie to cut you out 
 a mop-handle with his jack-knife, and you can tie on 
 
A BUSY DAY. 27 
 
 some lamp-wicking. It saves your hands to use one, and 
 you can take hotter water. Now stir the soap in the 
 water until you make a suds, and then take it out with a 
 fork. Then take one at a time of the large articles and 
 rinse them round thoroughly; the forks and tablespoons 
 that are greasy, you will have to hold in your other hand 
 while you rub them a little, and afterwards wipe them as 
 quickly as possible." 
 
 " Annie always piles the dish-pan heaping full," said 
 Dora, " and then puts the soap on top and pours water 
 over it from the tea-kettle." 
 
 " I think that is a horrid way," answered Aunt Jane. 
 " I'm not much given to strong expressions, but that per- 
 formance really makes me sick. I always try to teach a 
 new girl to wash dishes my way, which is to take out the 
 soap before anything else is put in, and then to wash only 
 a few dishes at a time — first the glasses, then the silver, 
 tea-cups and saucers, and finally the plates and large 
 dishes, all of which should be scraped as clean as possible 
 first. "We shouldn't have so many articles of china nicked 
 and chipped if it were not for this wretched way of piling 
 all into the dish-pan together." 
 
 " I suppose they think it saves trouble in handling 
 them," observed Dora. 
 
28 
 
 " Not enough to make any noticeable difference," re- 
 plied her aunt ; " and then what soup it makes of the 
 water! By the other plan, you can throw away the water 
 as soon as it begins to get thick, and take some fresh, 
 which ought always to be ready on the stove." 
 
 " I think we've done them all now, Aunt Jane," said 
 Dora. " Shall I take away the water?" 
 
 " Let me have a look at the cake-basket; very dingy. 
 And we may as well do the casters and the silver salt- 
 cellars while we are about it; it won't take long, and it is 
 such a pleasure to see them beautifully bright and clean! 
 You will feel repaid when you see the table set out with 
 them. Is that all the polish you have?" 
 
 " Yes," said Dora, " we never make more than this 
 bottle full at a time. Shall I get some more when I go 
 out?" 
 
 " Tou can get the materials for it; I suppose you know 
 the receipt?" 
 
 "No," answered Dora; "Mamma always keeps her 
 receipts in her head. How can we find out?" 
 
 " Oh, I know what it is, for it was your mother who 
 gave it to me. But shouldn't you like a book of your 
 own to write receipts in, as you won't always have your 
 
A BUSY DAY. 29 
 
 mother and aunt at hand to tell you? Mabel has one 
 which contains all we tried last summer at Aunt Yer- 
 non's, and she means to add to it as fast as she learns how 
 to do new things." 
 
 " I should like it very much," said Dora. " I will be- 
 gin now with this one, and afterwards I can copy them 
 all out regularly." 
 
 So she ran for a piece of paper and a pencil, and took 
 down Aunt Jane's recipe for 
 
 Silver Polish. 
 Half a pound Paris white stirred into one pint boiling 
 water. When perfectly cold add two tablespoonfuls 
 ammonia. Prepare at least one day before using, and 
 keep in a tightly-corked bottle. Shake very thoroughly 
 each time before applying it. Wet with the polish the 
 surface of the article to be cleaned; when entirely dry, 
 rub first with a very soft cloth, and afterward with a piece 
 of chamois leather. Some people prefer electro-silicon, 
 which gives a brilliant polish, but is more expensive. 
 
 " I should have advised you to take off the tablecloth 
 first, Dora," said Mrs. King, " but that I saw it couldn't 
 be used again, except, perhaps, to-day for the children's 
 lunch; so I thought it was not much matter." 
 
#0 DOEA^S HOUSEKEEPING. 
 
 " We don't generally change them until Sunday din- 
 ner," said Dora. 
 
 " But, my dear child, you can't possibly set your father 
 down to a table covered with spots like this, even if it 
 costs the washing of another cloth. It will be better to 
 economize in something else. Besides, it is a bad lesson 
 for the children to accustom them to such a spectacle. 1 
 think that if you call their attention to the matter this 
 evening you may be able to keep your cloth clean until 
 to-morrow's dinner; if not, use it to-night and in the 
 morning, and then lay it aside for a breakfast-cloth, and 
 keep the fresh ones for dinners." 
 
 " These casters need filling," said Dora. " I suppose 
 I 'd better do it now and so have them ready for dinner?" 
 
 u Yes, the casters and salt-cellars should always be at- 
 tended to with the breakfast dishes. After you have 
 poured in the oil and vinegar, wipe the mouths of the 
 cruets carefully with a corner of your towel; I don't like 
 to touch them with the dishcloth for fear of leaving a 
 soapy taste. Mix the mustard in a teacup, and then you 
 can pour it into the cruet neatly. You '11 not need much ; 
 a heaping teaspoonful of mustard will be enough, with 
 an even saltspoon of salt and about half as much pow- 
 dered sugar; wet it up with cold water," 
 
A BUSY DAY. 31 
 
 " "What shall I print the salt-cellars with, Aunt Jane? " 
 " I wouldn't print them with anything ; it isn't the 
 fashion now. I think they look best filled even full, and 
 then made as smooth as glass on the top. If they are used 
 at lunch, arrange them in the same way again before you 
 leave the table; don't leave it for Annie, for she hasn't 
 time to attend to these little matters." 
 
 " Shall I shake the table cloth now?" inquired Dora, 
 when everything had been put away. 
 
 " I never shake a table cloth. What is the use of 
 throwing crumbs on the floor only to be brushed up again? 
 And as for shaking it, as some people do, out of doors, 
 that is a mere invitation to flies. I always brush mine 
 with a table-brush, and then fold it exactly in the creases 
 it was ironed in — then it will look its best ' to the last. 
 Any small spots I wash out with clear warm water be- 
 fore I take it off the table. Lay a folded napkin under- 
 neath to rub it on, and wet as small a place as you can ; 
 then after the cloth is folded put it under some heavy 
 thing to press, and you will be surprised to see how long 
 it will look nice." 
 
 " Wliat shall I press it under, Aunt Jane?" 
 
 " Some people have a marble slab on purpose, just the 
 
32 doea's housekeepings 
 
 size of the folded cloth ; but one of the extra table leaves 
 will do very well if Annie will set one of her heavy jars 
 on it for an hour or two. It is some trouble, but not 
 nearly as much as washing and ironing would be." 
 
 ' Where do I get Paris white?" 
 
 " At the paint shop, and ammonia at the drug-store, 
 though I presume you will find a bottle of that in the 
 house. Now if you will get a blank book, you can write 
 down the receipts for what you are going to make to-day, 
 and I have brought you over Amy's book, which she will 
 lend you for a while. No. 7 of her receipts gives the 
 directions for boiled custard.* But first let us have a look 
 at your soup-stock." 
 
 "What kind of soup is that, Aunt Jane?" 
 
 " Stock is the foundation for all soups, and means 
 merely the juices of the meat as they are drawn out in 
 the water by the slow process of simmering. Then after 
 the bones and fragments of meat are removed you add 
 whatever else is intended to give the soup a special char- 
 acter." 
 
 The soup-stock was found simmering in good style, 
 and Mrs. King inquired if Annie had any bits of meat 
 
 *The recipes quoted from "Amy's Book" are to be found in "Six Little 
 Coofcs," under corresponding numbers. 
 
A BUSY DAY. 33 
 
 in the house, either cooked or raw. Upon investigation 
 a couple of cold mutton chops were discovered, some 
 bones from a roast, and a piece of beef-steak. 
 
 " You'd better heat up the chops for your lunch, An- 
 nie," said Aunt Jane, u and then if you will give us the 
 beef-bones broken up small with a hatchet, and that bit 
 of steak with all the fat cut off, it will improve our soup 
 very much. I don't know anything that gives a better 
 flavor to soup than a piece of cooked beef-steak." 
 
 " Shall I put over any more water with them?" asked 
 Annie. 
 
 " Yes, about a quart. I should say there was a pound 
 of new stuff altogether. Now, Dora, put in those pieces 
 of bone that Annie has broken up, and cut the steak into 
 small pieces ; you may add warm water, as the meat has 
 been cooked already, and that won't hinder the soup. 
 Now we can leave it for awhile, except that you must 
 come back occasionally to skim it." 
 
 Returning to the dining-room, Aunt Jane gave Dora 
 her recipe for 
 
 Apple Tapioca. 
 
 Soak half a pint of tapioca in a quart of water for 
 several hours. Pare and core enough sour apples to line 
 3 
 
34 doea's housekeeping. 
 
 an ordinary baking-dish, fill the holes with sugar and 
 shred a lemon very finely among them, first taking out 
 the seeds. Pour the soaked tapioca over the apples, and 
 bake in a moderate oven until done, which will be prob- 
 ably in about an hour. To be eaten cold, either alone or 
 with sugar and cream. 
 
 "That will be for to-morrow, won't it, Aunty? " 
 " Yes, and you can make both that and the boiled cus- 
 tard whenever you like, because the custard must be 
 entirely cold also. Now we'll go on with the soups." 
 
 Julienne Soup. 
 To three quarts of clear stock add two carrots, two 
 turnips, a head of celery, one onion and half a pint of 
 sweet corn. When green peas are in season, substitute 
 these for the corn. After the stock has simmered for five 
 hours, strain it through a colander, without pressing, and 
 set it in a cool place, still covered. When cold, skim off 
 the fat and return to the fire. In the mean time, the car- 
 rots, turnips and corn must have been parboiled (half- 
 boiled,) in clear water. Out the carrots and turnips into 
 dice; cut the celery nearly as small as for salad, and slice 
 the onion very fine. Before putting in the vegetables 
 
A BUSY DAY. 35 
 
 add salt, but rather less than you think it needs ; after 
 they have all boiled together for awhile, taste it again, and 
 add more, but be very careful not to overdo. A little 
 pepper may be ventured on, but not enough to give the 
 soup a fiery taste. Boil slowly for an hour after the 
 vegetables are added, and serve hot. In the spring the 
 tender tops of asparagus, cut small, are an improvement. 
 
 " I don't think we have a turnip in the house, Aunt 
 Jane." 
 
 " I forgot to tell you to get one. But you have a cab- 
 bage; take about a quarter of that, cut off solid, and boil 
 in the same water with the carrots It is of the same fam- 
 ily with the turnip, you know. When it is done, chop 
 it up fine before you put it into the soup." 
 
 " What shall I do with the meat? " 
 
 " It will make a nice little hash for to-morrow, for those 
 who are tired of fish-balls. You can prepare it yourself, 
 to-night. Take out every particle of bone and gristle and 
 mince it very fine. In the morning add boiling water 
 just to wet it, a little pepper and salt, and butter enough 
 to make it taste rich without being greasy ; you can only 
 tell by putting in a little at a time. In the morning 
 
36 
 
 you can toast two large slices of bread; butter them while 
 they are hot, then cut them into four or six pieces, and 
 lay them in the dish under your hash. The gravy will 
 soften them sufficiently. Now, you may write down 
 some more recipes." 
 
 Tomato Soup. 
 
 Boil slowly three pounds of beef in five quarts of water 
 
 for three hours ; then add one quart of canned or two of 
 
 fresh tomatoes, cut fine but not peeled, and one onion ; 
 
 season to taste, simmer two hours longer, strain and serve. 
 
 Macaroni Soup. 
 Three pounds of veal knuckle or scrag boiled for three 
 hours in three quarts of water; half a pound of the best 
 Italian macaroni broken into short pieces and stewed 
 until done in water enough to cover it, with a little but- 
 ter added before you take it up. After straining the 
 stock, add the macaroni, water and all; season with salt 
 only, and boil half an hour longer. 
 
 " Must you always have veal for macaroni soup, Aunt 
 Jane?" 
 
 " By no means; beef stock is a foundation for anything 
 
A BUSY DAY. 37 
 
 in the world that you choose to put with it, of the soup 
 kind. But it makes a variety to take veal sometimes, 
 and macaroni seems to suit it particularly well. It 
 makes a very delicate soup." 
 
 " I see that you say 4 boil ' instead of i simmer,' in the 
 recipe; is there any difference?" 
 
 " There is the one general rule, that soups must never 
 boil hard at any stage of the process. Another thing 
 you must remember is that if you have dinner in the 
 middle of the day, the stock should always be prepared 
 the day before, for though there might be time simply 
 for the boiling before a one-o'clock dinner, there would 
 not be for standing it aside to get cold, so that you can 
 take off the fat, which is an essential part of the process. 
 A greasy soup is a most unattractive viand." 
 
 " It must be very inconvenient always to have to think 
 of soup the day before," remarked Dora. 
 
 "Soups may be made in from two to three hours," 
 replied her aunt, " but it requires more meat in propor- 
 tion. If you take a piece of lean beef, without bone, 
 cut it up finely and boil for three hours, allowing a quart 
 of water to each pound of beef, you will have an excel- 
 lent broth, to which you can add any thing you please — 
 
38 dora's housekeeping. 
 
 pearl barley, macaroni, vermicelli, and almost any vege- 
 table but beets. A very nice soup is made of the plain 
 broth with a handful of pearl barley and a teaspoonful 
 of celery seeds. But for an economical soup you should 
 use bones, scraps of meat left from the platters, chicken 
 skeletons, and remains of every kind, and for preparing 
 these a longer time is necessary. In families where they 
 use much meat, they can have soup as often as three 
 times a week without buying any fresh meat for it." 
 
 " Oyster soup doesn't need any," said Dora. 
 
 "No, nor pea soup, nor several other kinds. But 
 those are more especially for winter, and we'll leave the 
 recipes for them until later. But I'll give you one more 
 to-day." 
 
 Chicken Soup. 
 
 One large or two small fowls, half a pound salt or 
 corned pork (not smoked), four quarts water. Cut 
 the fowl into small pieces, add cold water enough to 
 cover it, and stew with the pork (which must be cut into 
 thin strips) until it is perfectly tender. Then add the 
 remainder of the water, boiling hot, and boil until it 
 has been over the fire two hours from the time it was put 
 on. Of course it is understood that it has never ceased 
 
A BUSY DAY. 39 
 
 boiling during this time. Then strain out the shreds of 
 chicken and add salt and pepper, and a bunch of chopped 
 parsley. To give it more consistency, a pint of milk 
 thickened with flour may be added five minutes before 
 serving. 
 
 "How do you thicken milk with flour, Aunt Jane?" 
 " Mix the flour with cold milk until it is perfectly 
 smooth, then add, very slowly, milk just short of boiling. 
 You must not do this over the fire, or it will be lumpy. 
 For a pint of milk an even teaspoonful of flour will be 
 enough." 
 
 " Will the chicken be of any use afterwards?- 
 " Yes, you can make it into croquettes. Chop it fine 
 (leaving out most of the pork), add salt and pepper; 
 thicken as much milk as you think you will need with 
 flour, taking about twice as much flour as for chicken 
 soup; stir in a small lump of butter — your own judgment 
 must tell you how much — and then mix as much of this 
 with the chopped chicken as will enable you to make it 
 into balls. Set it away until it becomes cold, form into 
 oval balls about three inches long, and fry in deep lard." 
 " "What is deep lard, Aunt Jane? " 
 
40 dora's housekeeping. 
 
 " Lard deep enough for them to swim in — just as you 
 fry doughnuts. It must be boiling hot before they are 
 put in. If you want a receipt for ' company' croquettes, 
 you will find it in Amy's book, No. 48." 
 
 "Thank you, Aunty; now, I suppose what I have to 
 do is to try to put your directions into practice." 
 
 "Yes; you won't find it as easy as writing them down 
 or talking about them, but you mustn't be discouraged 
 by failures. Nothing but experience can make you a 
 good cook, and experience conies by mistakes. But now 
 I'll leave you to your dusting. Don't forget to look after 
 the soup-stock." 
 
 Dora entered upon her work with great zeal, dusting 
 and putting each room into thorough order as she went 
 along. As the house was not large, she had time to do 
 this and prepare her two desserts before she called the 
 children in to wash and get ready for lunch. Annie told 
 her how to put together the soft custard,' 55 ' and undertook 
 to give the apple tapioca a "good bake," the soup-stock 
 being set to cool in the mean time. After lunch the lit- 
 tle girls went out to their unfailing swing, and the boys 
 to watch the operation of a friend's new printing ma- 
 chine, so that Dora had some quiet hours for practising 
 
 *Explained in " Six Little Cooks," p. 27. 
 
A BUSY DAY. 41 
 
 and studying, broken in upon only by the attention nec- 
 essary for the soup. 
 
 Mr. Greenwood was to arrive in time for diriher, and 
 before this the children were washed and dressed, a vase 
 of flowers gathered for the center of the table, and the 
 last touches given to Annie's not over-particular arrange- 
 ment of it. Everything was set straight on the spotless 
 cloth; the silver shone like glass, it was so bright from 
 its morning polishing, and Dora laid a clean napkin at 
 her father's place, with his ring upon it. Presently the 
 well-known step was heard in the hall, and a mob of 
 children rushed wildly forth from various nooks to wel- 
 come their father. The answers given to their tumult- 
 uous questions were satisfactory; mamma was feeling 
 very well when she started, only sad at the thought of 
 leaving her children; the ship sailed in fair weather, and 
 they might expect to hear of her arrival in about ten days. 
 
 Dora looked very tall as she sat in her mother's place 
 ladling out the soup. Her father surveyed the hand- 
 somely-set table with a look of approbation. " I should 
 think this was a company-dinner, and that mother had 
 only just stepped in next door," said he. "You set out 
 bravely, Dora. I like to be able to see my face in a 
 spoon when I take it up. And Annie has made a good 
 
42 dora's housekeeping-. 
 
 hit with her soup to-day. It tastes almost as good as 
 one of your mother's. " 
 
 " And pray what would you say, Papa," inquired Dora, 
 " if I told you I made it myself ? " 
 
 " I should say you were joking; you can't make soup! " 
 
 " But I did make this, every drop of it! Aunt Jane 
 showed me how. Now, you'll never say again that I can't 
 make soup, will you?" 
 
 " Not I. Anything else here of your work? " 
 
 " Not yet; you must wait till the dessert comes." 
 
 When the dessert came, the rich, fragrant custard was 
 duly admired. " I was beginning to get a little tired of 
 peaches," said Mr. Greenwood, " but with this sauce one 
 can't complain. Anything in the house for to-morrow? " 
 
 " "Why, Papa, what a question ! Don't you know that 
 you have a housekeeper?" 
 
 "Oh! I beg pardon," said her father; "I wasn't pre- 
 pared to see my little girl blossom out so suddenly. Then 
 I need ask no further questions?" 
 
 " No, sir; all you will have to do will be to eat what is 
 set before you and be thankful." 
 
 " Thankful that it's no worse, I suppose," answered Mr. 
 Greenwood, who was somewhat of a tease. 
 
OHAPTEK III. 
 
 A SURPRISE. 
 
 No incidents worthy of note occurred in the Green- 
 wood family until the next Monday afternoon, when Dora 
 appeared in her aunt's parlor with a face full of amaze- 
 ment. 
 
 " What do you think, Aunt Jane? Annie has had a 
 letter saying that her mother is sick and needs her at 
 home; and she is going by the five-fifteen train ! Did you 
 ever hear of any thing like that in your life? " 
 
 " Oh, yes, often," said Mrs. King, laughing in spite of 
 herself at Dora's fiery indignation. " In fact, sickness 
 is a thing that will occur occasionally, even in the fami- 
 lies of the poor." 
 
 " But I think it's a shame in her not to wait until we 
 get some one else," exclaimed Dora, still blazing. 
 
 " I can't judge of that without knowing something 
 more about it. If her mother is not very ill, it seems 
 as if she might have waited at least over one day. But 
 
44 doea's housekeeping. 
 
 as we can't control these things, we must make the best 
 of them. Can't she recommend some one in her place? " 
 
 " No; she says she doesn't know of a soul." 
 
 " I dare say we can find some one, though perhaps not 
 for a day or two, as cooks are not very plenty here. Ask 
 James to go for Mother Moppett, and tell her to come 
 by daylight to-morrow morning, and if she has no one to 
 leave the little girl with, she must bring her along. Have 
 you enough cold meat in the house for dinner?" 
 
 " Yes, plenty; and Annie is going to put in the pota- 
 toes to bake before she goes away. But I shan't know 
 when they're done." 
 
 " You can tell that in a moment by feeling the outside, 
 or rather by squeezing them a little with your fingers. 
 "When they are done they will all press together and feel 
 like mashed potato. Take them in a crash towel, or 
 you'll burn your fingers. Now run home and set the 
 table, and I'll put on my bonnet and go about a little to 
 see what can be done in the way of getting another girl. 
 Tell Annie to take potatoes as nearly of a size as possible, 
 or the smaller ones will be done before the rest." 
 
 Mrs. Moppett was an elderly woman, who lived at the 
 other end of the village, a full mile away. She was not 
 
A SURPRISE. 45 
 
 very strong or very skillful, but she was good-natured 
 and willing to do her best. " Taint so mighty convenient 
 for me to come to morrow," she said to James, " for I've 
 got Miss Tibbitts's hull ironing to do, and she allers 
 expects me Tuesdays." 
 
 "Never mind, Mrs. Tibbetts," exclaimed James loftily; 
 " she doesn't need you half so much as we do, 'cause we 
 haven't any body but Dora, you see; and you can go to 
 her next day and so you'll have two days' works instead 
 of one." 
 
 "Id'know's I keer so much about that," answered 
 Mrs. Moppett, " but I'll see if I can oblige ye." 
 
 Dora meanwhile had been setting the table for din- 
 ner, getting what help she could from Bertie. She was 
 just slicing the coldslaw on a plane when her aunt came 
 in from her quest. 
 
 " Can't hear of any one yet," said Mrs. King, cheerily, 
 " but we shall soon, no doubt. Shall I dress that for 
 you?" 
 
 " Oh, if you would, I'd be so much obliged. All I 
 know about it is just to put on vinegar and oil, and salt 
 and pepper." 
 
 "That is all I shall do to it," said her aunt, "but long 
 
46 dora's housekeeping. 
 
 practice has made it easy for me to know just how much 
 is wanted of each. "When you have time to make a 
 dressing beforehand you'll find several recipes in Amy's 
 book. But this is the dish your coldslaw is going on the 
 table in, isn't it? Oh, you must give me a common 
 kitchen dish to dress it in. I want to 'touzle' it round 
 and round and cut it up into convenient lengths, and the 
 dish wont look nice at all when I've done. You have 
 some beets, I believe, haven't you?" 
 
 " Here are some that Annie boild yesterday morning, 
 and I've just cut them up; but they dont seem very fresh. 
 They ought to have been put in vinegar." 
 
 " Put them over in a sauce-pan with just a very little 
 boiling water, and when that is boiled away stir in a lump 
 of butter, then serve them hot. I like them better that 
 way than the other. What have you for dessert? " 
 
 "Only some peaches, and they're not cut up! Bertie, 
 can't you peel some peaches for sister?" 
 
 " It isn't necessary to have them cut up, Dora," inter- 
 posed her aunt. " They are quite as suitable for dessert 
 set on whole, only then you must have finger-glasses and 
 doyleys. But it's no trouble to speak of to wipe the finger- 
 glasses, and it takes a long time to cut up the peaches; so 
 
A SURPRISE. 47 
 
 if you'll take my advice, you'll dispense with tliatpart of 
 it." 
 
 "I'll dispense with, anything, Aunt Jane! I think I 
 could even dispense with dinner if I could get rid of 
 cooking it." 
 
 "Oh, nonsense! You'll change your tune as soon as 
 you get something to eat. You're tired now, and need a 
 good rest. Some of us will come in after dinner and 
 help you along a little." 
 
 As Mrs. King had predicted, Dora felt very much en- 
 couraged — partly by her dinner, and partly by her father's 
 praise of the neatness and good order of everything. 
 They finished the roast-beef, which still preserved its 
 shape in spite of the previous attacks upon it; the pota- 
 toes were done to a turn, being all of a size, and Dora 
 having tried them until she found they were just right; 
 Aunt Jane's cold-slaw was always inimitable, and the 
 beets were delicate and tender. The children helped 
 carry out the dishes, and then the boys betook themselves 
 to their lessons, and the little girls to their story-books, 
 until bed-time. 
 
 As Dora was casting a rather hopeless glance around 
 on the confused masses of dishes and utensils that filled 
 
48 DOEi's HOUSE KEEPING. 
 
 every inch of tables, sink and shelves, Cousin Helen ap- 
 peared at the door. 
 
 " I saw you through the window," said she, " brushing 
 the table-cloth, so I thought my time had come. Now, 
 you won't mind my lecturing you all the while as we go 
 along, will you? I know you want to learn how to do 
 things in the best way, and you've never had any prac- 
 tice yet." 
 
 "No, indeed, Cousin Helen; I shall be glad to have 
 you tell me every little thing." 
 
 " We must get the eatables out of the way the first 
 thing; butter should never stand in the hot kitchen one 
 moment, except when you are cooking with it. That 7 s a 
 nice piece in the butter-dish; just take it off and lay it 
 in the crock until the saucer is washed, and then you can 
 put it back and set it in the ice-box all ready for break- 
 fast. There isn't much beef to put away, but take off 
 what there is and put it on a small plate, and it will do 
 for Mother Moppett's lunch to-morrow; people that work 
 hard like some meat in the middle of the day. Put the 
 beets into the smallest dish with a little vinegar; they'll 
 come in well for lunch, and the potatoes will make a nice 
 dish for breakfast. I see your apron doesn't come down 
 
A SURPRISE. 49 
 
 to the bottom of your dress ; let me turn the dress up and 
 pin it behind you, and I'll pin up the sleeves too. 5 ' 
 
 " If I'm going to turn cook I think I'd better have an 
 outfit for the purpose," said Dora. 
 
 " Tou can't be cook and keep up with your classes at 
 school at the same time; this is only for once in a while, 
 you know. Now let us turn to and attack these dishes. 
 If I were you, I wouldn't wash the greasy ones; scrape 
 them thoroughly and leave them in piles for Mrs. Mopp. 
 She can do them with the breakfast things, just as well 
 as not. "We'll wash the glass and silver, and the fruit 
 plates. Did you smooth over the salt-cellars before you 
 put them away?" 
 
 " Yes, Aunt Jane told me about that." 
 
 " Oh, look at that loaf of bread standing in this hot 
 air all this time! — I never noticed it. Mother won't let 
 a loaf stay on the kitchen table even while we are at din- 
 ner; it dries it up so. It ought to be put back in the 
 box and covered tight as soon as you have done cutting 
 from it." 
 
 " I wish I'd asked Annie to teach me how to make 
 bread," said Dora. " She might have done it on Satur- 
 day." 
 
 4 
 
50 dora's housekeeping. 
 
 " Wait till the holidays, when you can give your whole 
 mind to it; or, perhaps, some other Saturday, when 
 you've settled down again. It's a grand thing to learn. 
 "What are you going to have for breakfast?" 
 
 " I havn't an idea. 5 '' 
 
 "Have you eggs in the house?" 
 
 "I don't know; I'll look and see." 
 
 " And a ham ; see if there isn't one that's been cut." 
 
 Dora returned after investigating, and announced half 
 a ham, but no eggs. 
 
 " I'll send you in some when I go home," said Mrs. 
 Grant. " Ham and eggs, properly cooked, and fried po- 
 tatoes ditto, are a breakfast fit for a — Greenwood. Now 
 there's another thing you'll have to see to always unless 
 you have a fully competent woman in the kitchen, and 
 that is, to keep a constant supply on hand of necessary 
 articles. Old housekeepers have a list of them in their 
 heads, but I think it would be a good plan for you to 
 have one on paper until you get used to it. Flour, salt, 
 butter, eggs, lard, molasses, vinegar, potatoes and all 
 kinds of vegetables that will keep, Indian and oat meal 
 and whatever other kinds of meal you use, kerosene, 
 lamp-wicks, pepper and other spices, (never mind about 
 
A SURPRISE, 51 
 
 the order of them), rice, hominy, barley, macaroni, crack- 
 ers, starch, yeast-cakes if you use them, soda, cream tar- 
 tar, baking-powder, and I don't know what all besides." 
 
 " I should think that was enough," said Dora. 
 
 "Ton won't find it so when you begin to provide 
 things by yourself. Then there's ham, salt pork, smoked 
 beef, codfish, bacon, and all those things that are good on 
 an emergency, and another set that you need for desserts; 
 gelatine, corn starch, sago, tapioca, farina, lemons, raisins, 
 dried currants, citron, and wine if you use it — some peo- 
 ple don't, and have very good tables, too. I suppose you 
 have tea, coffee, and sugar by the quantity." 
 
 " Yes; boxes and bags and barrels of them. Will you 
 write out that list for me, cousin Helen?" 
 
 "Yes; that is what I was going to do. You know 
 they're not all by any means necessary, but they are all 
 convenient. I'll arrange the 'must-haves' at the top 
 and the ' may-wants ' below, so you needn't trouble your- 
 self with those unless you have plenty of time." 
 
 " There, I believe that's the last," said Dora, as she 
 prepared to wring out her dish-cloth. 
 
 "When I've been doing a regular dish- washing," 
 answered her cousin, " I throw out the water and wash 
 
52 dora's housekeeping. 
 
 out the pan and cloth with some fresh hot suds; if you 
 don't they will smell greasy. And you know greasy 
 water must never be thrown into the sink ; it clogs the 
 pipes. You have to carry it to the sewer-hole outside." 
 
 " I shouldn't think it would do any harm," said Dora, 
 " it's all water." 
 
 " Every little particle of grease that lodges against the 
 side of the pipe hardens there, and finally makes a cake 
 that either fills up the pipe altogether, if there is a bend 
 in it, or makes the water run out more slowly. But 
 how dim the lamp is getting." 
 
 " Annie must have forgotten it, or perhaps she didn't 
 do any of them this morning. I'll get the can and fill 
 it." 
 
 " Not for your eyes! Never, never, never fill a lamp 
 in the evening if there's any earthly way of avoiding it. 
 See if there isn't another ready; if not, we'll light a 
 candle." 
 
 " I could do it carefully, cousin Helen," said Dora, as 
 she brought another lamp from the closet. 
 
 " You might do it without danger if you put it out 
 first and let it get entirely cold, and then set your lighted 
 candle ever so far off, to fill it by; but the best way is 
 
A SURPRISE. 53 
 
 to make a rule that it shall never be done. Half of the 
 frightful accidents we read of are from people's filling 
 lamps while they are lighted, and another quarter by 
 having a light near them while ' they are filled.' " 
 
 " And the other quarter? " 
 
 " Probably by letting them fall as they are carried 
 about, or knocking them over; I never counted." 
 
 " You forget the times when cooks kindle a fire with 
 kerosene." 
 
 "So I do; and that reminds me that mother always 
 keeps her can under lock and key until she is sure what 
 kind of girl she has. Ours is always directed to fill the 
 lamps as soon as she has done her breakfast; then if we 
 have any doubts of her, we watch to see that she does it, 
 and afterward lock up the can till the next morning." 
 
 "Now I may as well settle about breakfast," said 
 Dora. 
 
 " The ham ought to be parboiled before it is fried, or 
 rather soaked in warm water," said Mrs. Grant. "It 
 makes it so much more delicate. If you'll bring it up 
 I'll get it all ready to-night, for I know mother Mopp. 
 won't have the patience to do' it. She is one of the slash- 
 ing kind. She'd cut it in great thick slices, then fry it 
 
54 
 
 for ten minutes over a fire hot enough to scorch it with- 
 out cooking it through, and send it in with a feeling of 
 perfect self satisfaction." 
 
 Mrs. Grant cut some thin, even slices from the ham, 
 carefully trimmed off the rind and laid them in a saucepan, 
 pouring hot water over them. " After they have soaked 
 half an hour," said she, " I'll pour off the water and 
 they'll be all ready to go on the fire in the morning. I'll 
 send in the eggs as soon as I go home, and if you want 
 them really nice, you must poach them yourself. Mrs. 
 Mopp. will fry them until they're as tough as leather." 
 
 " What kind of thing must I do them in?" 
 
 " A frying pan, in water that is just simmering, not 
 boiling. You can tell by the looks of them when they 
 are done. As soon as the whites are set so that you don't 
 see any liquid part about them, they are ready, and you 
 must take them out carefully without any water and lay 
 them on the ham. Have you any parsley? " 
 
 "I think not." 
 
 " This is one of the dishes that looks very pretty with 
 a garnish of curled parsley round the edge — but no mat- 
 ter. Now bring along your potatoes. Just take off the 
 outermost layer of brown skin, that flakes off easily. 
 
A SURPRISE. 55 
 
 The inside one won't do any harm. Then yon must take 
 a very sharp knife and cut them in slices as you would a 
 loaf of bread, and they'll fry beautifully. Its fortunate 
 they were not overdone, or they would crumble. Did 
 you ever make coffee?" 
 
 " No," said Dora, " and papa thinks more of his coffee 
 than of anything else. I wonder if Mrs. Moppett knows 
 how?" 
 
 " After her fashion, no doubt she does; but I wouldn't 
 trust her. Just look in Amy's book, No. 31, and you'll 
 find the exact directions. Half the quantities given 
 there will be plenty, of course. You couldn't very well 
 make less than that. Take only the white of an egg and 
 save the yolk for something else." 
 
 " I wonder if I ought to do anything with the clothes 
 to-night?" asked Dora. 
 
 " I declare, you're a better housekeeper than I am! I 
 forgot all about them. Oh, that good Annie! They are 
 all ready to sprinkle and fold down — starched things and 
 all. How she must have worked! " 
 
 " I think it was the least she could do," said Dora, who 
 still cherished feelings of resentment against the deserter. 
 "Will you show me how much water I ought to put on 
 them?" 
 
56 dora's housekeeping. 
 
 "Not to-night; do you go straight to your lessons and 
 forget everything else until you're called in the morning. 
 Ask your father to wake you early, and then you can 
 sleep comfortably. If you have anything on your mind 
 you'll be waking up at all sorts of hours from three 
 o'clock on; at least, I always do. I'll fold down the 
 clothes ; I like to." 
 
 " Oh, Cousin Helen, how good you are! I wish I could 
 do something for you." 
 
 " Not a bit of it. You'll have plenty of chances in the 
 course of your life to do just as much for other people. 
 All you need is to be ready when the time comes. That's 
 the best way to return favors ; it makes no difference who 
 the other party is. Now be off with you, and don't let 
 me see your face again to-night." 
 
 So Dora learned her lessons and went to bed, fully con- 
 vinced in her own mind that her Cousin Helen was the 
 third best woman in the world. When the clothes were 
 folded down ready for ironing, the latter made a visit 
 to Mr. Greenwood, who was reading in the parlor. 
 
 "What do you want for dinner to-morrow, Uncle 
 Will?" said she. 
 
 " We have just had beef; suppose I send home a leg of 
 mutton?" 
 
A SURPRISE. 57 
 
 " Yery well; and please send some turnips and toma- 
 toes with it. You won't expect any made desserts while 
 you are without a cook?" 
 
 "£T-no; but I'm very tired of peaches." 
 
 "Do you like cooked pears?" inquired his niece. 
 
 " Yes, they're good," said Mr. Greenwood. 
 
 "Then please send home half a peck of the right kind, 
 and tell Dora that she will find some new recipes in her 
 book — all she'll need for dinner to-morrow. I'll just sit 
 down and copy them here, and leave the book with you." 
 
 "Will you have a pencil?" asked Mr. Greenwood. 
 
 " No, I thank you ! I've strained my eyes too much 
 in trying to decipher old recipes scribbled in pencil. I 
 always write them in ink, now. This is to be in use for 
 the next twenty years, you know." And providing her- 
 self with pen and ink, Mrs. Grant wrote out the follow- 
 ing: 
 
 Roast Leg of Mutton. 
 Allow twelve minutes to every pound, if your fire is 
 quick; if slow, fifteen; rather more in proportion if the 
 piece is small. Place the leg in a dripping-pan, and 
 pour over it a teacupful of boiling water. Sprinkle it 
 with a little salt and pepper; when it begins to roast, 
 
58 
 
 place a small lump of butter on the top, and dredge with 
 flour. Baste once in fifteen minutes; at first with salted 
 water kept ready in a bowl, and as soon as there is enough 
 of it, with the gravy. Thicken the gravy with a little 
 browned flour. N. B. — Currant jelly is particularly suit- 
 able with roast mutton. 
 
 Potatoes au naturel. 
 Take potatoes as nearly of a size as possible, pare them, 
 and cover them with boiling water, allowing an even tea- 
 spoonful of salt to each quart. Boil until done, which 
 will be in half an hour, if they are of moderate size; less, 
 if they are very small. When done, drain off the water 
 and let them stand in the pot, uncovered, five minutes 
 longer. Then dish quickly, and serve. If boiled in their 
 jackets — that is, with the skins on — a piece of skin 
 should be cut from each end, or a strip round the middle, 
 and if served without paring, a small sauce-plate must 
 be set at each place at table for the skins. If your family 
 require potatoes always for breakfast, be sure to cook an 
 extra quantity for dinner. 
 
 Boiled Turnips. 
 Salt the water as for potatoes; plunge them in when it 
 
A SURPRISE. 59 
 
 is boiling; the time required will be from twenty min- 
 utes, for very young ones, to an hour for old ones ; must be 
 kept boiling every minute. If tender enough to eat with- 
 out mashing, cut them into the size of small turnips and 
 cover with drawn-butter sauce; or, stir in among them 
 butter, pepper and salt to taste. If older, mash them 
 very smooth in a tin-pan, with a wooden spoon, first 
 draining off all the water in a colander; then season with 
 salt and butter, sprinkling pepper over the top. 
 
 Stewed Tomatoes. 
 Begin to prepare the tomatoes at least an hour before 
 dinner. Lay them in boiling water until the skins will 
 come off easily, then cut them small and cook in a tin or 
 porcelain-lined sauce-pan — never in iron. Season with 
 pepper and salt, cover closely, and stew until perfectly 
 tender. Then stir in (for a family of from six to eight 
 persons) a tablespoonful of butter, a teaspoonful of white 
 sugar, and enough grated stale bread-crumbs, or rolled 
 cracker, to thicken. Pour into a dish that will stand 
 heat, and set in the oven for fifteen minutes. 
 
 Baked Peaks. 
 Wash them clean, pack them in a round baking-dish 
 
60 
 
 which can be closely covered, pour a cupful of water in 
 the bottom of the dish, and bake until perfectly soft all 
 through. For sweet pears no sugar need be added; for 
 the common baking pear, a cup-full previously dissolved 
 in the water will not be too much for a moderate-sized 
 baking dish. 
 
 Stewed Pears. 
 Out the blossom end out of sweet pears and stew until 
 tender, in water enough to cover them; add sugar to 
 taste, and stew very slowly for a quarter of an hour 
 longer. Then take out the pears and lay dry in a dish; 
 throw into the syrup half a dozen cloves and the same 
 of whole allspice, boil fifteen minutes and pour over the 
 fruit while hot. 
 
 When Mrs. King went in early the next morning to 
 reconnoitre, she found Dora pouring over her receipt- 
 book. 
 
 "What is 'basting,' aunt Jane?" 
 
 " Pouring gravy or water over meat ; generally what 
 is in the baking-pan. You do it with a long -handled 
 iron spoon." 
 
 " I know what i dredging ' is, but how do you brown 
 flour for the gravy?" 
 
A SURPRISE. 61 
 
 "Put it into a very clean frying pan, and shake it 
 round until it looks as brown as toast, but don't let it 
 burn. 55 
 
 " "Why do you say potatoes ' au naturel? ' " 
 
 " Oh, we call them so at home, just for fun, because 
 that is the French expression. It would seem to imply 
 that plain boiling was the natural way to cook vegeta- 
 bles, and all others artificial." 
 
 " There's no receipt for drawn butter sauce." 
 
 "You'll find that in Amy's book, No. 178. How did 
 you make out for breakfast this morning?" 
 
 " Yery nicely; Mrs. Moppett was here early and I came 
 down half an hour before breakfast to set the table, and 
 found Cousin Helen had set it over night! wasn't it 
 sweet in her? So I saw to the cooking generally, and 
 made the coffee and poached the eggs all by myself, and 
 everything was good. But just think! Mrs. Moppett 
 says she can't possibly come to-morrow! " 
 
 " Perhaps we shall hear of some one else by that time. 
 You must get Miss Weston to excuse you as many hours 
 as possible from school, and do what you can at home." 
 
 " Yes, she said yesterday I could be excused at eleven 
 and needn't come again till two. I can do ever so much 
 
62 
 
 in that time. Mrs. Mopp. is only going to wash the 
 dishes and then go directly to ironing; I can do all the 
 rest." 
 
 " Be sure to call on her for all the heavy work, lifting 
 kettles and so on. Yon mnstn't strain yonr back. Do 
 yon think yon can get a dinner with her help after yonr 
 consin Helen's directions?" 
 
 " Oh, yes, I know I can. Papa is going to send home 
 everything I shall need. Which way shall I do the 
 pears? " 
 
 " Baking is the easiest, so cook them that way to-day. 
 Another time yon can try the receipt for stewing." 
 
OHAPTEK IV 
 
 Sophie's lessons. 
 
 By flying round " like a pea on a hot shovel," as James 
 irreverently and ungratefully said, Dora managed to 
 accomplish the minor business of the house — making 
 beds, brushing up, dusting, filling lamps and giving the 
 children their lunch, in the intervals before and between 
 school-sessions. It was not quite as thoroughly done, 
 perhaps, as if she had taken the whole morning to it, but 
 it did very well, and gave Mrs. Moppett an undisturbed 
 day for her ironing. 
 
 Next came the grand business of preparing the dinner, 
 and by following closely the written directions it was 
 served precisely at six in creditable style. It was the 
 custom in the family, where a good sized roast always 
 lasted two days, to have it cooked rather rare on the first 
 day, and cut from one side only; on the second it was 
 put into the oven half an hour beforehand, or longer if 
 the fire was slow, and made its appearance a second time, 
 
64 dora's housekeeping. 
 
 looking just as well as at first, though perhaps a little 
 more done than would have suited an epicure. All gravy 
 left over, especially that on the dish, was carefully saved, 
 and with what the meat was basted with when re-cooked, 
 and a little browned flour, made a good dish for the second 
 cooking. 
 
 The next day's meat being thus provided, the vege- 
 tables came next in order, and Mrs. Grant having made 
 the selection, wrote dowm the recipes, as follows : 
 
 Mashed Potato. 
 
 Boil pared potatoes with very little salt so as to be 
 ready fifteen or twenty minutes before dinner. Then 
 drain thoroughly, sprinkle over them the rest of the salt 
 needed, and mash in the iron pot with a wooden masher. 
 Stir in while doing this, a table-spoonful of butter for an 
 ordinary dishfull, and milk enough to work smoothly. 
 Be sure to leave no lumps in it. When perfectly smooth, 
 pack into a dish, round it up over the top, and set into a 
 quick oven to brown. 
 
 It is well to prepare about twice as much potato as will 
 be wanted for dinner, putting the additional quantity in 
 an oval kitchen dish and smoothing it over the top with- 
 
65 
 
 out browning. This may be used for breakfast in two 
 ways. Out into slices about half an inch thick and fry 
 on the griddle, or make into small flat balls, with a little 
 more milk if necessary, and fry in a frying pan. 
 
 Succotash. 
 
 Shell your beans and cut the corn from the cob (if 
 string beans are used, cut them into very short pieces); 
 allow one-third more corn than beans, cover them with 
 boiling water and stew half an hour, or three-quarters if 
 the corn is rather old, stirring occasionally. Then pour 
 off most of the water and add a large cupful of milk; 
 stew in this very gently for an hour, taking care that it 
 does not burn, then add a tablespoonful of butter rubbed 
 together with a teaspoonful of flour, and pepper and salt 
 to taste. This dish will bear more pepper than most 
 vegetables. Serve hot. 
 
 In winter, if this dish is made with dried beans, these 
 will need boiling until tender before the canned corn is 
 put in. Heat the corn boiling hot in a separate saucepan 
 before adding it, and put in with it a piece of boiled salt 
 pork. Let all simmer together for half an hour, take out 
 the pork, and serve. 
 5 
 
66 
 
 Cauliflower. 
 
 If your cauliflower is large and handsome, take off 
 the leaves and cook it whole, cutting off the stalk close to 
 the flower. Place it in the saucepan with the stalk down, 
 and cover with a mixture of boiling hot milk and water, 
 slightly salted. Stew very gently until done, which will 
 be in about half an hour if it boils all the time; then 
 drain in a colander, lay carefully in a dish, and cover with 
 hot drawn butter. Very particular cooks let the flowers 
 lie in cold salt and water for half an hour, with the heads 
 downward. 
 
 If the cauliflowers are small and poor, cut them into 
 clusters which you can hold in a tablespoon, lay them in 
 salt and water to draw out any insects that may be con 
 cealed, and stew as above for fifteen minutes. The?> 
 drain off all but about half a teacupful of water, cover 
 with half a cupful of thickened milk in which two table- 
 spoonfuls of butter have been dissolved, and stew five 
 minutes longer. Always serve in a covered dish. 
 
 Batter Pudding. 
 One pint milk, four eggs, beaten separately, two cups 
 flour, one teaspoon salt, a pinch soda. Bake in a but- 
 
Sophie's lessons. 67 
 
 tered dish three-quarters of an hour. If the rest of the 
 dinner and changing plates will occupy half an hour, do 
 not put in the pudding to bake until fifteen minutes be- 
 fore dinner, as it ought to be served the moment it is 
 taken from the oven. Eat with sweet sauce. 
 
 You can boil this pudding if you wish in a well-but- 
 teuwl mould, taking care that the water never stops boil- 
 ing for an instant. Time, two hours. 
 
 Peach Pudding. 
 Pare whole peaches and cover the bottom of a pud- 
 ding-dish closely with them, then pour over a batter 
 made as above. It will require somewhat longer baking 
 than without the peaches. 
 
 " Well, Dora, what do you think of my bill of fare? " 
 asked Mrs. Grant, when she had finished writing. 
 
 u But, Cousin Helen," answered the young cook with 
 a look of dismay, " Mrs. Moppett isn't coming to-morrow, 
 and I shall be all alone!" 
 
 u Bless your heart! I didn't know that. Then we'll 
 alter the bill of fare entirely. Ask Mrs. Mopp. to wash 
 a pan full of potatoes and leave them all ready for bak- 
 ing; boil some green corn on the cob — you know how to 
 
68 
 
 take off the husks and silk, don't you? — and slice up 
 some coldslaw, and let each one dress it for himself. That 
 will be a nice dinner, and almost no trouble. Don't for- 
 get to salt the water for the corn; it will need to boil 
 about half an hour. As for the dessert, I'll make some- 
 thing and send in from our house. Have you anything 
 for breakfast?" 
 
 " I don't know," said Dora. 
 "Do you ever eat mackerel?" 
 " Yes, we have a keg of it in the cellar." 
 "That will do, then; cut up the cold potatoes from 
 dinner and do them according to the maitre (Photel 
 recipe in Amy's book. They go well with mackerel. If 
 you want another dish, scrambled eggs are nice and 
 easy." 
 
 " How shall I do them?" asked Dora. 
 " Here are the recipes: " 
 
 Salt Mackerel. 
 
 Soak over-night in lukewarm milk and water. The 
 
 first thing in the morning, pour off this and lay it in the 
 
 coldest water you have. Split it flat through the middle, 
 
 and fifteen minutes before breakfast lay it on a well-but- 
 
Sophie's lessons. 69 
 
 tered gridiron, the inside downward. As soon as it begins 
 to brown turn it, and when done lay it on a hot dish, 
 butter it, and sprinkle on pepper — not too much, as more 
 can be added afterward. If you wish it very nice, cover 
 it with another hot dish of the same shape for a few 
 minutes before sending to table. 
 
 Scrambled Eggs. 
 Break the eggs whole into a bowl, allowing two for 
 each person at table; heat a tablespoonful of butter very 
 hot in a frying pan, turn in the eggs and stir constantly 
 for three minutes, adding a little pepper and salt. Have 
 ready beforehand some buttered toast laid in a dish and 
 cut into pieces suitable for helping, pour the eggs upon 
 this and serve immediately. 
 
 " You needn't make the toast, you know," said Mrs. 
 Grant, "if you're pressed for time; but I put it in for 
 future use." 
 
 " I don't think we have bread enough to last over to- 
 morrow," said Dora. " It's baking day." 
 
 "You must buy it, of course, until you get some one 
 here regularly. We're looking out for you, you know, 
 with all our might. Mother Mopp. will come on Thurs- 
 day, won't she?" 
 
70 dora's housekeeping. 
 
 "Yes, I believe so." 
 
 " Just leave all the dinner dishes for her, as you did 
 before, and then, as she has very little more ironing, she 
 can make the beds and put the house in order, and you 
 can go to school as usual. How did you make out with 
 the coffee?" 
 
 " Papa said it was very good, but that he didn't care 
 for it so strong." 
 
 " I'll give you another recipe:" 
 
 Coffee. 
 Take two heaping tablespoonfuls of ground coffee, stir 
 them up well with the white of an egg (this you can do 
 when eggs are plenty; when they are not, a little cold 
 water and a piece of well-dried fish-skin will do) ; pour on 
 one pint of boiling water and boil gently for ten minutes; 
 then set it on the back of the stove; when it stops boil- 
 ing, dash in quickly a tablespoonful of cold water; let it 
 stand for five minutes, then pour carefully from the boiler 
 into the coffee pot. 
 
 Soyer's Coffee. 
 Put the coffee dry into the pot over the fire; stir it 
 while heating; pour over boiling water in the proportion 
 
71 
 
 of a quart to an ounce; keep it hot, but not boiling, for 
 ten minutes; then serve. 
 
 " Now let us put the mackerel to soak and set the table," 
 said Cousin Helen. " We can cut up the potatoes and 
 set everything where it will be most easily got at in the 
 morning, and ask Mrs. Moppett to leave wood ready by 
 the stove. You won't need coal to cook the breakfast 
 by. I'll ask your father to send James down at six 
 o'clock to make the fire, and I'll come in and help with 
 the breakfast things." 
 
 " Don't you think I might better stay at home from 
 school?" 
 
 "Certainly not; leave the key with us and we'll have 
 an eye to the house and see that nobody breaks in ; you 
 can come home as you did to-day and do what there 
 isn't time for in the morning, and that very simple din- 
 ner you'll have no trouble with. You'll not need any 
 more fire until the afternoon, so it can go down after 
 we've washed the breakfast things. This is all good 
 practice for you in house-keeping, little woman; better 
 than if you had an Annie always at your side! And 
 when you do get another good one, your peace of mind 
 will be something delightful." 
 
72 
 
 A short time before the dinner was ready the next 
 afternoon, Amy appeared with a dish on which stood a 
 beautiful mould of blancmange, and another of wine 
 
 " Mamma, let me make these for you myself," said 
 she; "the receipts for them are in my little book. I 
 made twice as much of each, and we are to have the 
 other half for dinner at home. And mamma says she 
 has engaged a girl for you, and she'll be in about seven 
 o'clock this evening." 
 
 "Oh, good, good!" exclaimed Dora, taking the dish 
 fron: the little messenger and kissing her rapturously. 
 " You dear little tot! Did you do it all alone? " 
 
 "Yes, only mamma told me how." 
 
 " I'd like to see Milly cooking! However, she's a year 
 younger than you. Tell Aunt Jane I'm very, very much 
 obliged, and that I shall welcome her new girl as my 
 dearest friend." 
 
 True to her appointment, a rosy-cheeked German girl 
 appeared at the hour named, just as the family were ris- 
 ing from the dinner table. Mrs. King had thought it 
 best not to come in to introduce her, but to leave Dora 
 to feel out her own way. 
 
73 
 
 "What is your name?" asked the youug lady, after 
 the usual greetings had passed. 
 
 " Sophie." 
 
 "Have you been used to working for a family?" 
 
 " Yes, very used." 
 
 " Can you do all kinds of work, washing, and cooking, 
 and everything? " 
 
 " Yes, the lady where I lived did not keep no other 
 girl, and she have a very large family." 
 
 "Very well, I think you will suit me; now take off 
 your things and you can clear off the table, and I'll show 
 you where to put the dishes. Or perhaps you want some 
 dinnei? " 
 
 " No, I have had my supper before I came." 
 
 So Dora began by showing her new maid all the 
 arrangements of her dining-room closet; how the glasses 
 must go together on one shelf, the finger-bowls in another 
 place, the forks and large spoons each in its own com- 
 partment of the spoon-basket, and the teaspoons in the 
 little place at the end — " never mix the forks and spoons, 
 for you know they scratch each other" — how the table- 
 cloths had their drawer, the best ones in a pile at the 
 back, and those for everyday use in front, and the nap- 
 
74 doea's housekeeping. 
 
 kins — breakfast, dinner and tea — must lie each, on its own 
 pile and not intrude upon its neighbor's; then how the 
 crumbs on the carpet must be brushed up, and the dust- 
 pan and brush be returned each to its own nail, — all this 
 and much more did the enthusiastic young housekeeper 
 detail without noticing the look of weary patience in her 
 listener, which would have served -as a warning to a per- 
 son of more experience. The dining-room service being 
 finished they proceeded to the kitchen, where a new set 
 of instructions awaited the puzzled handmaid. 
 
 " Now here are the brooms ; this best one is to sweep 
 the carpets, and the other for the bare floors. Tou must 
 never set them down on the floor — that ruins them, you 
 know— but always hang them by the string on these 
 nails. And when you sweep, never sweep the dust out 
 of one room into another, or out of doors; always take 
 it up in the dust-pan in each room. It makes less dust, 
 and saves trouble in the end. Always keep plenty of hot 
 water on the stove; you can't wash up the dinner dishes 
 and all the pots and kettles without changing the water 
 several times. These soft towels are for glass and silver, 
 and the crash ones for the rest, and when you get through 
 with them it's best not to hang them up in a string, but 
 
Sophie's lessoks. 75 
 
 spread them over the backs of chairs until they are dry, 
 and then fold them up, all but one that you hang up for 
 occasional use." 
 
 Then followed an elaborate series of directions about 
 the care of the fragments of the feast; how no fat was 
 ever to be thrown away, and no remains of vegetables 
 or desserts set away in the table dishes, which would 
 have to be washed before being used again, but in kitchen 
 dishes, that the others might be washed and put away; 
 how the knives should be scoured before being put in the 
 box, to be ready for the next meal, and so forth. All 
 these things Dora had learned from her Cousin Helen, 
 and took it for granted that the cook was as ignorant as 
 the school girl had been. 
 
 " Now we must think about breakfast," said she when 
 she had exhausted herself on the subject of dish-washing. 
 " There is plenty of meat on that mutton-bone for a nice 
 dish, and I'll tell you a good way to warm it up." So 
 she read from Amy's book the recipe for " mutton re- 
 chauffe" " Do you think you could do that ? " 
 
 " Oh, yes; I always warm it over so." 
 
 "And be sure you save the bone for soup. Don't 
 throw it away. What shall we do for potatoes? Here 
 isn't a beginning of enough for breakfast." 
 
76 dora's housekeeping. 
 
 " Dey will do just as well raw; I will make you a nice 
 dish of dem." 
 
 " Oh, I didn't know you could have raw potatoes cut 
 up small. How do you do them?" 
 
 " I cut dem up in little small squares after dey are 
 pared, and let dem soak in cold water while I am setting 
 de table; then I fry in a good deal of very hot lard — 
 enough for dem to swim in." 
 
 " Can you make bread?" 
 
 " Oh, yes; shall I set a sponge to-night?" 
 
 " A sponge ? What is that? " 
 
 " It is de beginning of de bread, when you put de yeast 
 for to rise." 
 
 " Yes, you'd better set a sponge; but what shall we do 
 for breakfast? I don't think there's enough bread even 
 for that, and it's awfully dry." 
 
 " I can make you some light rolls out of my sponge, 
 and de dry bread shall be for milk-toast with your lunch." 
 
 " All right; we'll do it that way. I suppose you know 
 about coffee?" 
 
 " Yes, I tink you will like my coffee. All de people 
 where I have live say it was very good." 
 
 "Then I think that's all. Oh! Papa said he should 
 like some oatmeal porridge. Did you ever make that?" 
 
Sophie's lessons. 77 
 
 " Yes, every morning." 
 
 "What is your receipt?" 
 
 "Keceipt?" 
 
 u Yes; the way you make it." 
 
 "Oh! I take tree pints boiling water, one teaspoonful 
 salt, one pint oatmeal, and I boil it for ten minutes 
 and stir it very often, with one wooden spoon ; and before 
 I begin I pick out all de little black speckles." 
 
 "Well, I suppose that's right; at all events we can 
 try it. Now, I'll go if you think you can get along by 
 yourself." 
 
 " I tink so. Please what time you have breakfast? " 
 
 " Half-past seven exactly; papa is very punctual." 
 
 And at half-past seven exactly the breakfast was on the 
 table, beautifully cooked; the room had been nicely 
 dusted, and the rosy-cheeked maid stood ready to give a 
 smiling " good morning " to her mistress. 
 
 "Good morning, Sophy; oh, mercy, what a looking 
 table! I forgot to tell you how to set it. We never put 
 on the things that way." And Dora darted around, 
 straightning and arranging things in her own fashion, 
 regardless of the hurt looks of the cook, who could not 
 have been expected to know by instinct a mode she had 
 never heard of. 
 
78 doea's housekeeping. 
 
 " The waiter always goes at the end of the table — not 
 in the middle — and the knives must be put straight at 
 the side of the plate and the forks laid across beyond the 
 plate so as just to touch them, — not that way, but with 
 the handles to the left, where you want to take hold of 
 them — and you havn't put on any mats, and the tumb- 
 lers must go at the right-hand side of the plates, and the 
 spoons for breakfast are laid in front of each dish — it is 
 only for dinner that we put them round the salt-cellars; 
 and you haven't warmed the plates! You know we need 
 them hot for breakfast, just the same as for dinner, or 
 the meat will be spoiled, and — " 
 
 " My dear Dora," interposed her father, who had just 
 came in and heard the latter part of her directions, 
 "don't make such a fuss about trifles; Sophy can learn 
 all these little matters gradually. It is of no conse- 
 quence how the table looks, provided the things taste 
 good, and that I'm sure they do, for they look capital, 
 and the smell alone is enough to give you an appetite. 
 I think Sophy has done extremely well." 
 
 The girl looked pleased with Mr. Greenwood's praise, 
 and Dora, somewhat abashed, left her catalogue of omis- 
 sions unfinished. 
 
Sophie's lessons. 79 
 
 " You can go up into the bedrooms now, 55 said she, in 
 an aside, " and take off all the bed-clothea and hang 
 them on chairs and leave them to air; then yon can 
 empty the slops and put the washstands in order — you'll 
 find all the things for it in that large closet next to your 
 room, — then you can brush down the stairs with the dust- 
 pan and brush, and be sure to go well into the corners, 
 and brush up the halls as you go along, and then dust 
 the parlors and pick up any little thing you see on the 
 carpet (the duster and all those things are in the little 
 closet at the end of the hall), and by that time we shall 
 have done our breakfast and you can clear off the table. 
 Oh, stop a minute," she called out, as Sophie was going 
 up stairs, " what's this in the cream-pitcher?" 
 
 " That is what you call mock cream ; I see you had no 
 real cream, some people like dis better." 
 
 " We generally have boiled milk, but I dare say this is 
 very nice." 
 
 So Mr. Greenwood found it on tasting his coffee, and 
 desired Dora to procure the recipe, which was as follows: 
 
 Mock Cream. 
 Heat a quart of new milk; work together a dessert- 
 
80 doea's housekeeping. 
 
 spoonful of sweet butter with a teaspoonful flour, thin it 
 with a little of the hot milk (not boiling) ; when perfectly 
 smooth add the rest of the milk and boil five minutes, 
 stirring constantly, then remove from the fire and beat 
 for five minutes longer; have ready the yolks of two eggs 
 beaten very light and stir into the cream while hot, mix 
 well, strain through a fine sieve, and beat again until per- 
 fectly light. Do not put this over the fire again after the 
 eggs are added, but keep warm. 
 
 " Let me know as soon as you have done your break- 
 fast," said Dora when Sophie came down to clear the 
 table, " and I'll go up and show you about the bedrooms." 
 
 " I don't care for any breakfast yet, I'd rather go now," 
 replied Sophie. 
 
 " Would you really? Well, that will do all the better 
 for me, because then I can get off to school in time. But 
 I'm afraid you're hungry." 
 
 Sophie protested that she was not, and Dora took her 
 on a tour through the rooms. 
 
 " The things about the washstands all look very clean, 
 but they're not on straight; the basin ought to be exactly 
 in the middle of the washstand and the other things at 
 
81 
 
 the ends; and the soap-dish must be covered and the 
 wash-cloth wrung out and spread on the towel rack just 
 like a towel. And then these towels are not even; some 
 of them hang down ever so much farther than others. 
 You'll find a can and rags for the bed-room lamps in the 
 same closet where the slop-pail is; we never have the 
 lamps carried up and down stairs if we can help it. The 
 other can is in one of the kitchen closets. You ought to 
 have opened the windows when you took off the bed- 
 clothes; mamma tried to make the children do it, but 
 they never remember it. However, if we do it now, the 
 beds will be aired enough to make up by the time you've 
 done your breakfast. We don't roll up the nightgowns 
 and put them under the pillows — the doctor says it isn't 
 healthy — they must all be hung up in the closets. 
 There's a bag for soiled clothes in every room, and when 
 you find anything dirty lying round the floor, you must 
 put it in the bag in the closet. All the general house- 
 linen goes into the basket in the linen-closet, and you 
 gather them all up Monday morning. There is a bag for 
 soiled tablecloths and napkins down stairs." 
 
 "What is going to be for dinner?" inquired Sophie 
 when Dora paused for want of breath. 
 6 
 
82 doea's housekeeping. 
 
 "I don't know, but Papa '11 send home something; he 
 always does, and then you can cook it accordingly. You 
 can take the mutton-bone and break it up very fine with 
 the axe, and boil it to-day for to-morrow's soup. You 
 know how to make soup? " 
 
 " Yes, we always had it every day. And shall I make 
 you one of my own Germany puddings? I tink you 
 will like it." 
 
 "Yes, do," said Dora; "and now it's time for me to 
 get the children ready for school, so I'll leave you to 
 yourself." 
 
 " I do not tink dere will be enough bones here to make 
 a good soup," said Sophie. " If your Papa will send a 
 small piece shank-bone home, just two or tree pounds, 
 it will be much better." 
 
 " He is gone," said Dora, " but I'll stop at the butcher's 
 on my way to school and order it. And be sure you have 
 lunch ready when we come in from school, for we're 
 always awfully hungry." 
 
OHAPTEE V. 
 
 TOO GOOD TO LAST. 
 
 The children were agreeably surprised by seeing a new 
 dish at lunch, in addition to the milk-toast promised 
 them. It consisted of eggs, boiled for ten minutes so as 
 to be perfectly hard, then peeled, cut in two across the 
 middle and laid on a dish, the flat sides downward; they 
 were then covered with a thick drawn-butter sauce in 
 which some parsley was chopped up. James pronounced 
 it " prime," Bertie considered it " bully," and the girls 
 testified their approbation by scraping the dish until not 
 a scrap remained. 
 
 "That was very nice milk-toast, Sophy," said Dora; 
 " how did you make it?" 
 
 " I rub a even tablespoonful of flour with tree of butter 
 and a teaspoonful of salt; when dey are very smooth 
 den I stir dem into de milk; de milk stand in a pan over 
 boiling water; if you put it right on de stove it get 
 lumpy, or perhaps it burn; den when it is tick enough I 
 
84 
 
 take it off and set it where it will not get any more tick, 
 but just keep warm. Den I make my toast very quick 
 before a hot fire, and dip every slice in boiling water, and 
 butter it a little before I lay it in de dish; and den pour 
 de hot milk over it. It is better if you have a little real 
 cream, besides de milk." 
 
 " It is good enough, any way," answered Dora. " Now 
 come into the parlor a minute; I want to show you about 
 it." 
 
 Sophie did as she was directed, and listened to a very 
 minute explanation of the place in which each thing 
 should be set; the proper point to which the shades should 
 be lowered ; the necessity of placing the chairs with easy 
 negligence, and not straight back against the wall — all of 
 which was so much Greek to the bewildered German 
 girl, who had spent her life in doing hard work, and could 
 not appreciate the value of these little refinements. 
 When Dora came home from school in the afternoon, she 
 gave directions about the dinner-table, so as to avoid the 
 disappointment of the morning. 
 
 " Don't forget the mats ; the dishes are very likely to 
 make ashy marks on the tablecloth if you do. Put the 
 dish of meat before Papa and one of the vegetables before 
 
TOOGOODTOLAST. 85 
 
 me and one at each side of the table. Then as fast as 
 Papa helps the meat you take each plate and set it down 
 from the right hand side, but when you hand round the 
 vegetables afterward, and we have to help ourselves, you 
 must do it from the left hand side, because that is the 
 most convenient. You needn't put on any butter for 
 dinner; we don't use it with hot meat. Cut the bread 
 into solid chunks, as you saw it last night — not into thin 
 pieces as we have it for breakfast and lunch. The sau- 
 cers and spoons for the pudding must be ready on the 
 sideboard before dinner; you can put them all together 
 by me when you set on the pudding after you've brushed 
 the tablecloth. When we get through dinner, you must 
 take away all the plates first, because they don't look 
 nice after they are done with; then the large dishes, and 
 last of all the casters and salt-cellars, and pickles and 
 such things." 
 
 " Where shall I put de bread? " inquired the waiting- 
 maid. 
 
 " You must lay a piece by each plate, at the left hand 
 side, and have a few pieces on a plate on the sideboard 
 in case any one should want more. But they don't gen- 
 erally." 
 
86 dora's housekeeping 
 
 The dinner, which consisted of beefsteak, potatoes., 
 beets and Lima beans, was as excellent as the breakfast; 
 and the pudding was so exceedingly nice that Mr. Green- 
 wood told Dora he would like her to get the recipe. So 
 she asked for directions for that and the other dishes, and 
 wrote them down in her book, only substituting her own 
 language for the somewhat diffuse speech of the foreigner. 
 
 To Broil Beefsteak. 
 Place the steak on a gridiron over a clear fire, and as 
 soon as the under side is seared over, take it up carefully 
 with two forks and let the juice run off from the top on a 
 platter, which must be set over a kettle of boiling water. 
 Turn the steak, and while the other side is cooking cut 
 up a lump of butter into the gravy on the hot platter, 
 and add pepper and salt. Turn the steak twice more, 
 allowing about three minutes to each time of cooking, 
 making twelve minutes in all ; if the fire is good it will then 
 be ready to dish. Lay it on the platter and press it down 
 into the gravy, first on one side and then on the other; 
 if there does not seem to be enough gravy, add more but- 
 ter, but be sure to keep the platter hot all the time. 
 Then turn another platter over it and let it stand in the 
 
TOO GOOD TO LAST. 87 
 
 open oven five minutes while you are carrying in the rest 
 of the dinner. Wipe the gravy neatly off the edge of 
 the dish with a clean, damp cloth. 
 
 Beets. 
 
 Boil the beets whole, as cutting them loses the sweet 
 juice. If old, they need to be boiled several hours. 
 When they are perfectly tender, lay them in cold water 
 and take off the skins. If very young they can be cut 
 into two or four pieces lengthwise, but if old, into thin 
 slices, then put them in a steamer to heat again. Boil 
 together two tablespoonfuls vinegar, the same of melted 
 butter, four of water, one not quite even full of coffee- 
 sugar, one teaspoonful salt, half do. pepper; place the 
 beets in the dish they are to be served in, cover quickly 
 and serve hot. 
 
 Lima Beans. 
 
 Soak in a pan of cold water for an hour, then put over 
 the fire with more water than enough to cover them; 
 when stewed tender, pour off the water and stir in a lump 
 of butter, pepper and salt to taste. Serve hot. 
 
 Stewed Potatoes. 
 If large, cut into halves or quarters. Soak in cold 
 
88 bora's housekeeping. 
 
 water one hour, then put over the fire with fresh cold 
 water enough to cover them, and salt. When nearly 
 done, turn off all the water but about half a pint, add 
 the same quantity of milk and bring to a boil. Stir in 
 a large tablespoonful of butter, a teaspoonful flour rubbed 
 smooth in cold milk, and a handful of chopped parsley. 
 This is best for old potatoes. 
 
 German Raised Pudding. 
 Half a pound flour stirred into a pint milk; mix into 
 the middle two tablespoonfuls lively homemade yeast; 
 let it rise; when light add two ounces softened butter, 
 six ounces blanched almonds chopped fine or pounded, 
 with the white of an egg, a saltspoonful salt, half a pound 
 Zante currants washed very clean, and five eggs beaten 
 separately; mix well, and let it stand until light; cover 
 closely, and boil for three hours; do not let the water 
 come quite to the top of the bag or form, that the cook- 
 ing may be done partly by steam; have boiling water 
 always at hand to fill up with as it boils down too low T . 
 
 Sophy's Pudding Sauce. 
 Stir to a cream one cup of butter with two of granu- 
 lated sugar; add one teacup boiling water; when partly 
 
TOO GOOD TO LAST. 89 
 
 cooled stir in an egg beaten very light, and half a tea- 
 spoon flour rubbed smooth in a little cold water; heat 
 over the fire until it thickens sufficiently. A little nut- 
 meg improves it, but be careful not to get in too much. 
 
 Dora had been studying her lessons for more than an 
 hour after dinner, and was just going to bed, when she 
 was surprised by the sight of Sophie, who came into her 
 room with bonnet and shawl on, and a small bundle of 
 clothes in her hand. 
 
 " I'm going away," said she; "I tink I can not do 
 your work good enough to suit you." 
 
 " Why, Sophy ! " exclaimed Dora, " you do it beautifully. 
 What put that into your head?" 
 
 " Dere are so many little tings I no understand. I 
 always do hard work, but I cannot learn de little tings. 
 You can get somebody suit you better." 
 
 "No, I can't," said Dora, stoutly; " and it's no matter 
 about the little things. You can soon learn to do them, 
 and if you don't it's of no consequence. We can get 
 along perfectly well. I don't wan't you to go away at 
 all." 
 
 " I must go ; my sister have found a place for me where 
 
90 
 
 de lady she take care of de rooms and set de table, and I 
 only do cooking and washing and ironing. I can not 
 stay; she have promised for me." 
 
 " But you ought not to leave me so without any notice, 
 and nobody to cook the breakfast! " 
 
 " I have left de potatoes in de dish all cut up and ready 
 to heat over, and dere is plenty of bread; you can boil 
 some eggs, and it will not be no worse for you dan it was 
 de day I come here. Good bye." 
 
 " But wait till I speak to papa. He will want to pay 
 you, and perhaps he would give you more wages." 
 
 "No, I would not take no pay for so little time, and I 
 could not stay for no wages. Good bye." And Sophy 
 made her way down stairs and out of the front door be- 
 fore Dora could recover from her astonishment 
 
 "When she appreciated the situation she burst into a 
 torrent of tears, and cried until she had relieved her feel- 
 ings somewhat, then slipped down stairs and into her 
 Aunt Jane's, and with swelled eyes and choked utterance, 
 told the story of her woes. 
 
 " You poor child! " said Mrs. King, when she had by 
 skillful questions drawn from Dora the whole account of 
 her management since Sophy had been with her. "I 
 
TOO GOOD TO LAST. 91 
 
 can see exactly how it was. Yon wanted perfect service, 
 and thought the material was favorable, and so yon pnt 
 a heavier load on Sophy than she was able to bear. If 
 yon had asked her to cook and wash for a family of 
 twenty, she wonld probably have done it cheerfully, bnt 
 she couldn't stand the waiting. I remember making 
 jnst snch a mistake in my yonng days. It's too bad! 
 I wish I had warned yon, bnt it never occnrred to me." 
 
 " It isn't for myself I care, Annt Jane," sobbed poor 
 Dora, " bnt after yonr taking so mnch tronble for me, to 
 have it go for nothing! And papa, I don't dare to face 
 him! He liked Sophy's cooking so mnch, and he'll think 
 I'm not fit to be a honsekeeper at all. Oh, dear! I 
 wish I conld go to sleep and sleep till mamma came 
 home again. I wish I'd never been born! " 
 
 "Don't talk so, my dear child; yon must take yonr 
 share of the trials of the world jnst as the rest of us have 
 to. As for my tronble, yon needn't think of it for a 
 moment. I'll try again, and we'll hope for better luck 
 next time. And I'll tell your father all about it. He 
 won't reproach you when he understands that it was only 
 because you wanted to do so well that you got into 
 trouble. Now let us go over and see what is the pros- 
 pect for breakfast." 
 
92 dora's housekeeping. 
 
 u Oh, thank you, Aunt Jane! You're always so kind. 
 But please don't say anything about it before Amy, or 
 she'll tell the children and I shall never hear the last of 
 
 u » 
 
 Mrs. King promised to be wary, and both went in to 
 make an inspection of the larder. As Sophie had said, 
 there was a nice dish of potatoes left from dinner, cut 
 up, ready to heat over, and an abundance of good, light 
 bread. 
 
 " If you have any dried beef, that makes a nice dish 
 for breakfast at short notice," said Aunt Jane. "I'll 
 give you the recipe." 
 
 Frizzled Beef. 
 Shave dried beef as thin as possible; stew ten minutes 
 in just enough water to cover it, then drain off the water 
 and add a tablespoonful of butter, rubbed with a tea- 
 spoonful flour; also two eggs beaten very light, a little 
 pepper, and half a cup of milk. Stir all together over the 
 fire for two minutes, and serve in a covered dish that it 
 may be hot. It is nicer with toast under it. 
 
 " Now, do you go to bed, Dora," said her Aunt, " and 
 I'll tell your father all about it, and about calling you in 
 
TOO GOOD TO LAST. 93 
 
 the morning. You musn't feel too badly about your ex- 
 periences; I assure you, many people have much worse 
 ones — with dishonest servants, for instance, who give 
 away your provisions, or run off with silver and money ! 
 Just go on bravely and do your best, and it will all come 
 out right in the end." 
 
 The next day being Friday, Dora was able to spend 
 her afternoon in the kitchen without being troubled by 
 the thought of lessons, and Mrs. King arranged a simple 
 bill of fare within the compass of her powers as cook. 
 
 Mutton Chops. 
 
 Trim off all superfluous fat and skin, and broil on a 
 gridiron over a clear fire. Add a very little pepper and 
 salt while cooking, and butter them after placing them 
 on a hot dish. 
 
 Chops may also be fried in a little butter or sweet pork 
 fat, seasoned with pepper and salt. When done, lay dry 
 on a dish and add a little browned flour and hot water to 
 the gravy over the fire; when this is thickened, pour it 
 over the chops. 
 
 Baked Tomatoes. 
 Take off the skins after laying in boiling water; slice 
 
94: dora's housekeeping. 
 
 about a quarter of an inch thick and place in layers in a 
 baking dish, seasoning each layer with pepper, salt, and 
 a dust of white sugar. Bake covered for a half an hour, 
 then remove the cover and brown for fifteen minutes. 
 Five minutes before taking from the oven, pour over the 
 top three tablespoonsful of cream, whipped up with a 
 little melted butter. If you have no cream, add little 
 bits of butter to the dressing between the layers. 
 
 A variation on this may be made by alternating layers 
 of bread-crumbs with the tomatoes. Another is to grate 
 an onion in among the layers. 
 
 Cucumbers. 
 Always lay cucumbers in cold water for an hour after 
 being pared ; it removes much of their unwholesomeness. 
 Then slice extremely thin and season with pepper, salt 
 and vinegar, some time before bringing them to table. 
 Some persons like sweet-oil with them, but unless you 
 know the tastes of all the guests, it is safer to leave this 
 to be added at the table. To serve, lay small lumps of ice 
 over them, which should be done at the last moment, so 
 as not to weaken the vinegar. 
 
 Brown Betty. 
 One cup bread-crumbs, two cups tart apples, chopped 
 
TOO &OOD TO LAST. 95 
 
 fine; half a cup sugar, two tablespoonsful butter cut into 
 small bits, one teaspoonful ground cinnamon. Butter a 
 deep dish, put a layer of apples at the bottom, sprinkle 
 with sugar, bits of butter and cinnamon, then bread- 
 crumbs, then apples again, and so on until the dish is 
 full, leaving a layer of bread-crumbs at the top. Cover 
 closely and steam three-quarters of an hour in a moder- 
 ate oven, then uncover and brown quickly. Eat with 
 sweet liquid sauce. 
 
 " If you don't want to use Sophy's sauce again so soon," 
 said Mrs. King, " you will find some recipes in Amy's book. 
 Lemon sauce and fruit-pudding sauce are both nice." 
 
 In the afternoon Mrs. Grant announced that a cook had 
 been found and would come in the evening. " I must 
 confess that she doesn't look very promising," said she; 
 " but she is said to be perfectly honest, and I see she has 
 two hands and two feet; so she must be better than noth- 
 ing." 
 
 About nine in the evening the person mentioned, 
 Honor by name, made her appearance. " So its you 
 that's the misthriss, is it? " she inquired as Dora took her 
 into the kitchen, and added " I should think jez had time 
 to have got the dinner dishes washed up by this time." 
 
96 dora's housekeeping. 
 
 Dora had determined that if she were left again with- 
 out a girl it should not be her fault, and she answered 
 quietly. 
 
 " I had the clothes to mend this evening, and I've 
 washed the glass and silver and the dessert-plates, but if 
 you would rather leave these till to-morrow, you can; we 
 shan't need any of them for breakfast." 
 
 " No, I'd ruther finish up my day's work while I'm 
 about it; " and without further ado, Honor dashed plates, 
 dishes and knives into the pan until it was piled full, put 
 a lump of soap on the top and proceeded to cover the 
 whole with water. But this was too much for Dora's 
 philosophy, and she hastily interposed. 
 
 u We never put our knife-handles into hot water; it 
 turns them yellow and makes them loose. Just let me 
 take out the knives first, and you can wash them after- 
 wards." 
 
 "Well, I expect I've washed more knives than you 
 ever saw, and I never had any trouble with havin' the 
 handles come off ! But some folks is full o' notions." 
 
 "We have some cold potatoes to warm, up for break- 
 fast," said Dora, after the dishwashing operation was 
 finished, she having in the mean time prudently set the 
 
TOO GOOD TO LAST, 97 
 
 table for tlie next morning; " and some veal cutlets. I'll 
 show you where to find every thing you'll need, and then 
 I suppose you would like to go to bed." 
 
 ""What a bother it is to have to grind yer coffee," 
 observed the new " help," as she always called herself in 
 conversation. " Where I lived they always bought it 
 riddy ground." 
 
 " Mamma thinks it is nicer this way," answered Dora, 
 resolved not to take offense. " And papa has boiled milk 
 with it, because we have very little cream." 
 
 Seeing a moment when the cook's back was turned, 
 she carried off the lamp-waiter and set it in the lock-up 
 closet in the dining-room, thinking that this would be 
 just the woman to light her fire with kerosene. Having 
 given all necessary information, she retired in a some- 
 what perturbed state of mind, much relieved, however, 
 at the thought that she would not have to get up and 
 cook breakfast. 
 
 Her anxiety was not lessened when she came down the 
 next morning, at half-past seven, the time which she had 
 told Honor was the breakfast hour, and saw no signs of 
 anything cooking on the stove, except the coffee, which 
 was boiling furiously. 
 7 
 
98 dora's housekeeping. 
 
 " It is time for breakfast," she said, after a polite 
 " good morning " to the cook. " Isn't it ready? " 
 
 "No; there isn't nothing on yet," remarked Honor, 
 with the utmost coolness. 
 
 " But didn't you understand that half-past seven was 
 the hour?" inquired Dora, looking at the clock. " Papa 
 is very punctual, and he always expects to have breakfast 
 ready to put on the table as soon as he comes down." 
 
 " It ain't goin' to take long," answered Honor, as she 
 brought out the cutlets and put them on to fry, and then 
 returned to the pantry for the potatoes, which, to Dora's 
 horror, were not even cut up. " I'll get these ready," she 
 exclaimed, " while you put on the milk to boil, so that we 
 can get on faster. I expect papa down every minute, and 
 he wont like it at all if he has to wait for his breakfast." 
 
 "An' what wad yez be wantin' biled milk for?" 
 
 "For the coffee; don't you remember? I told you." 
 
 " Well, I've lived in a good many families, an' I niver 
 seed one before where they biled the milk afore they'd 
 put it into the coffee. Sure the coffee's bilin' enough, 
 itself." 
 
 " We always have it so," said Dora, not thinking it 
 worth while to enter into an argument on the subject. 
 
TOO GOOD TO LAST. 99 
 
 " Now these potatoes are cut uj), if you'll set on a frying 
 pan and some lard, I'll put them over directly." 
 
 Honor did as she was desired to, and Dora went into 
 the dining-room for the coffee-pot. When she returned, 
 the potatoes were already over the stove, the lump of 
 unmelted lard sticking up in the middle, and the outer 
 edges of the frying pan quite cold. 
 
 " Oh, Honor, the potatoes oughtn't to have gone in un- 
 til the lard was hot! They won't be nice at all, that way." 
 
 " Sure an' I thought it was in a hurry for breakfast yez 
 wuz? It can't make no differ what time they're put in, 
 so long's they're cooked." 
 
 It was useless to remonstrate, and Dora contented her- 
 self with giving what assistance she could, until the meal 
 was placed upon the table. As she poured out her father's 
 coffee, her heart sank within her. Thick, muddy stuff, 
 diluted with lukewarm milk, and without any of the deli- 
 cate aroma belonging to the beverage, was all she had to 
 offer him. 
 
 " I can't give you any of this cutlet, children," said 
 Mr. Greenwood as he cut off a piece which, though brown 
 almost to burning on the upper side, was white on the 
 under, and absolutely raw in the middle. " Nothing so 
 
 LofC. 
 
100 dora's housekeeping. 
 
 unwholesome as underdone veal. Dora, these had better 
 be cooked over for lunch. They're uneatable in their 
 present state." 
 
 It required a great deal of self-control in Mr. Green- 
 wood to suppress certain satirical remarks which rose to 
 his lips at the sight and taste of the greasy, half-cold 
 potatoes and wretched coffee; but he remembered the 
 promise he had made to Mrs. King, and held his tongue. 
 Accustomed to meals in which the incessant and watch- 
 ful care of his wife had supplied every deficiency in the 
 skill of her cooks, he was unprepared for such a revelation 
 as this, and more disposed, in his own mind, to blame his 
 unlucky daughter than if he had had any previous ex- 
 perience of such management. Dora stole up to him as 
 he was leaving the room and whispered: 
 
 u It shan't be so to-morrow morning, Papa." 
 
 u I should hope not," he replied, for he was still hungry, 
 and consequently cross. " If it is, I think I shall have 
 to take my meals at the hotel." 
 
 Dora retired into the pantry, out of the reach of the 
 children's eyes, and indulged herself in a soul-refreshing 
 crying-spell. "When it was over she felt quite light- 
 hearted, and set about her day's work with a resolute spirit. 
 
OHAPTEE VI. 
 
 honor's way. 
 
 Our young housekeeper had not proceeded far in her 
 morning duties when Mrs. Grant came in to ask how 
 matters were going. Dora's eyes would run over a little 
 as she was describing the scenes in kitchen and dining- 
 room, but she laughed at the same time in spite of her- 
 self at the funny side of the dismal failure. 
 
 " Horrid! " exclaimed sympathising Cousin Helen, with 
 great emphasis. " What do such creatures dare to offer 
 themselves as cooks for? Well, there isn't one chance 
 in a hundred of your finding another before next week, 
 so you must just make the best of it, and see to things 
 beifig done, yourself." 
 
 "I was so afraid of offending her, and having her 
 flounce out of the house," said Dora, " that I didn't offer 
 to show her how to do anything. She always said she 
 4 knew all about it,' to everything 1 mentioned, so I left 
 it for her to do her own way." 
 
102 dora's housekeeping. 
 
 "And now that you've found out what a very bad way 
 her own is," answered Cousin Helen, " you needn't leave 
 her to it any longer, but just take hold of things your- 
 self and have them done properly. Ko fear of driving 
 her away! She'll stick to you like a burr as long as 
 there's anything left to break in the house." 
 
 This last remark was occasioned by the sound of crock- 
 ery dashed together in a way that betokened no good to 
 Mr. Greenwood's pocket. 
 
 " Crash, dash! There go at least two cracks and three 
 nicks! Oh, don't I know the sound! You won't have a 
 piece of china left by Christmas, at this rate. Let's go 
 into the creature's den and see if our presence wont mod- 
 ify the action of her arms. What are you going to have 
 for dinner?" 
 
 " Papa is to send home a piece of corned beef and 
 some vegetables. And, oh! I wish you'd tell me how to 
 do fried hominy, such as we had last Sunday. Papa 
 liked it just as well as the mush, and all the rest of us 
 thought it was so much nicer." 
 
 " Certainly I will. "What's become of the soup-stock 
 Sophy made the other day?" 
 
 " I never thought of it, and we ought to have had it 
 yesterday! I'm afraid it's all spoiled by this time." 
 
103 
 
 Thanks to Sophy's care in setting it in a cool place, 
 the soup was still sweet; the meat from it neatly cut up 
 and set into the ice-box, and the cake of grease from the 
 top put in its proper place. Dora thought she would 
 make a " Julienne " from it, as she had succeeded so well 
 in that the week before, and Cousin Helen advised her 
 to throw in all the left-over vegetables which were set 
 away in the pantry — tomatoes, beans, and potatoes, in 
 addition to those named in the recipe. " Make a real 
 fotage of it," said she, " thick and good. It isn't a 
 company soup made that way, but the family will like it. 
 Soup isn't exactly the thing you would choose to go with 
 corned beef, unless you had it every day — but no mat- 
 ter. Nobody here will notice, and it will make another 
 dish. But be sure you see to it yourself. Don't trust 
 any thing to that spoiler of good things. There come 
 the vegetables; let's go and see what they are. Cabbage 
 and carrots — bah! However, there's a recipe called 
 Ladies' Cabbage that's quite tolerable, and you wouldn't 
 believe how good carrots were till you tried them done in 
 mother's fashion. I'll write down the directions for you." 
 
 Coened Beef. 
 Put over the fire in cold water, and before the water 
 
104 doea's housekeeping. 
 
 comes to a boil pour it off and substitute fresh boiling 
 water. Allow about twenty minutes to a pound from 
 the time the boiling water is poured on. Turn two or 
 three times while boiling, and keep closely covered. 
 When done, drain ^ery dry and serve with drawn butter 
 sauce. 
 
 Boiled Cabbage. 
 
 Pick off the outer leaves, cut into quarters, and examine 
 well to see that there are no insects in it; plunge into 
 boiling water and boil fifteen minutes; then throw away 
 the water and fill up with more, also boiling, from the 
 tea-kettle. Be sure to cook it thoroughly, or it will be 
 uneatable. Time, from one to two hours. "When per- 
 fectly tender, drain well, chop in convenient lengths, and 
 stir in pepper and salt to taste, and a tablespoonful of 
 butter. 
 
 For Ladies' Cabbage you should begin half an hour 
 earlier, and allow it to cool after boiling; chop well, then 
 add, besides the above seasoning, two beaten eggs and 
 three tablespoonfuls of rich milk or cream; after which, 
 stir all together and bake in a buttered pudding dish 
 until brown. Serve very hot. 
 
105 
 
 Carrots in Cups. 
 
 Wash and scrape well, and lay in cold water half an 
 hour; then boil until tender in salted water. When soft, 
 chop fine and mix with them a little cream or milk, with 
 butter, pepper and salt to taste; then press into common 
 kitchen cups, which must be first heated in the oven; 
 turn out on a flat dish and serve. 
 
 Stewed carrots are similarly prepared, except that they 
 need not be chopped, but merely cut small, after which a 
 cup of drawn butter is poured over them, with pepper 
 and salt, and the whole simmered well together. 
 
 Hominy for Frying. 
 Soak over night and put on to boil with more than 
 twice as much water as hominy; salt the water and boil 
 slowly for three hours, or until it is perfectly soft; then 
 stir in a small lump of butter, and allow it to become 
 cold. For frying it should be packed smooth in an oval 
 dish, and cut in even slices. Fry in lard or drippings. 
 
 " What are drippings, Cousin Helen ? " asked Dora at 
 this stage of the writing. 
 
 " Dripping is the fat of meat extracted by the process 
 of boiling or roasting. When first made it is apt to con- 
 
106 dora's housekeeping. 
 
 tain some impurities which can be removed by what is 
 called clarifying — that is, being heated in boiling water 
 and thoroughly stirred until the sediment sinks to the 
 bottom; the pure fat will then rise to the top and become 
 a ' cake ' when cool. Almost every kind of fat saved in 
 this way can be used, except mutton. But you must 
 have a dessert of some kind." 
 
 " Papa likes Indian meal puddings very well. And I 
 wish I could make some cake. The children were com- 
 plaining to-day that they had forgotten how cake looked 
 since Annie went away. Oh, dear! how long it seems, 
 and it isn't a week yet! " 
 
 " Never mind, shorter weeks are coming, and think how 
 much you are learning all the time! " 
 
 " At other people's expense," suggested Dora. 
 
 " Not at all; don't you see how much worse off they 
 would have been if they hadn't had you, but had been 
 groaning under these changes with nobody to take hold?" 
 
 " That is true," answered Dora. 
 
 " As to cake, there's a very simple one in ' Common 
 Sense ' that we make great use of at home." 
 
 Sister Mag's Cake. 
 Two and a half cups powdered sugar; three-quarters 
 
honor's way. 107 
 
 of a cup butter; one cup of milk, three of flour, four 
 eggs, one lemon, juice and grated rind, one small tea- 
 spoonful soda. Bake in a square or oblong tin, and 
 frost with whites of two eggs beaten stiff with powdered 
 sugar. 
 
 "You can leave out the icing to-day," said Mrs. Grant, 
 " and learn how to make it when you have more time." 
 
 Baked Indian Pudding. 
 Take one quart of milk, dip out a teacupful and scald 
 the rest, stir five tablespoon fuls of sifted meal into the 
 boiling milk, add an even teaspoonful of salt, a little 
 grated nutmeg, a tablespoonful of ginger and two 
 of sugar, half a cup of molasses, and lastly the cup of 
 cold milk. Bake two hours. To be eaten with butter. 
 
 Dora quietly followed out her day's plan of operations, 
 though not without much opposition from her hand- 
 maid, who made scornful remarks on what did not fall 
 in with her own notions, and resented any attempt at 
 direction on the part of the young house-keeper. How- 
 ever, the dinner was prepared without any serious mis- 
 takes, by dint of Dora's perseverance, though she was 
 
108 
 
 constantly hampered by Honor's setting pots and kettles 
 off the stove in her absence, remarking that they had 
 " biled long enough." 
 
 She was not therefore, surprised on returning from the 
 dining-room, where she had been setting the dinner-table, 
 to notice that her pot of soup had disappeared. Upon 
 investigation it was found in a corner, a mere mass of 
 vegetables. 
 
 "What have you done with the soup, Honor?" she 
 asked. 
 
 "Sure it's there in the kettle; them things is all 
 biled to rags by this time." 
 
 " But the soup itself; the liquor? " 
 
 " Is it the wather they was biled in, ye mane? Och! it's 
 meself as throwed it into the swill-pail. What would 
 yez be wantin' the wather for?" 
 
 To say that Dora was struck dumb would be scarcely 
 a figure of speech. But she was quick-witted, and after 
 standing transfixed for a moment, she made a dive into 
 the cellar and brought up the soup-meat which had been 
 destined for hash. This she cut from the bones in 
 moderate-sized pieces, and heated hastly in a saucepan 
 with a little boiling water, butter, salt, and a teaspoonful 
 
WAY. 109 
 
 of Worcestershire sauce; when it was hot she turned it 
 into the soup-kettle, which, fortunately, Honor's habits 
 had not prompted her to drain, brought it to a boil, and 
 served the whole in the form of a stew. This was the 
 more seasonable, as the frequent removals of the corned 
 beef during Dora's absences from the kitchen made it 
 doubtful whether it was thoroughly done. 
 
 " This is a capital stew," said Mr. Greenwood, after 
 tasting his own helping. " There seems to be one thing 
 this woman knows how to make. You'd better get her 
 to give you the receipt, Dora." 
 
 "Yes, sir," replied Dora, turning very red; but she 
 kept her own counsel, for the time at least, and said noth- 
 ing further. She and her cousin had a merry time over 
 it in the evening, and Mrs. Grant laughed till the tears 
 ran down her cheeks at the idea of Dora's blank looks 
 when the truth dawned upon her. 
 
 "And then the sweeping, Cousin Helen! You never 
 saw such a farce. I could actually see the tracks where 
 the broom had gone, and the lines of dust between ! And 
 behind the sofas and under the beds and bureaux and in 
 the corners of the stairs, such heaps! I didn't say any- 
 thing about it, for she seems to be one of the people you 
 can't teach." 
 
110 dora's housekeeping. 
 
 " M"o, it's just as well to let it all go and keep on the 
 look-out for some one else. "What meat are yon going 
 to have for dinner to-morrow?" 
 
 " The corned beef, and it can just as well be hot, for 
 half an hour's more boiling wouldn't hurt it." 
 
 " Leave it soaking in the water, then, if that hasn't 
 been thrown away by your Hebe. It will make it all the 
 more tender. Then put it on to-morrow in some fresh 
 boiling water, about half an hour before dinner. What 
 vegetables?" 
 
 " Beets and butter-beans." 
 
 " Do the beans just as you did the Limas. Plain, boiled 
 potatoes are best with corned beef, because the drawn- 
 butter sauce goes so nicely with them. Have you made 
 any dessert? " 
 
 " Yes, I found a recipe in Amy's book that looked 
 easy— Corn-starch Blanc-mange — and I made it, and it 
 seems very good. Ought there to be any sauce with it?" 
 
 "Nothing but sweetened milk or cream, with a little 
 nutmeg grated into it. And then if you want it very 
 nice — for instance, if you should have company come in 
 — any kind of preserve is good to eat with it. I suppose 
 your mother made most of her preserves." 
 
Ill 
 
 "All but pears and quinces, and Annie was to make 
 them." 
 
 "Perhaps you'll get a cook that knows how; if not, 
 you and I will do it up some Saturday. What do you 
 have for tea on Sundays? " 
 
 " I believe generally bread and butter, and preserves 
 and cake." 
 
 " Tou might vary it to-morrow by some nice buttered 
 toast and a dish of baked apples. Tou know how to do 
 the toast — cut the slices even, make it quickly and but- 
 ter it on both sides as fast as it is toasted, then cover it 
 until the whole is made. If the edges should happen to 
 get a little scorched, you must scrape off the burnt part, 
 but it is a great deal better not to let any burn. It is 
 never quite as nice." 
 
 " How long ought the apples to bake? " 
 
 " That depends entirely on their quality, but as they are 
 eaten cold you can do them at any time. Have them put 
 into the oven when you sit down to breakfast; take out 
 the cores and fill the holes with sugar if the apples are 
 tart; if they are sweet just stick them into the oven in a 
 pan and be sure they don't burn; don't pare them, of 
 course. I don't suppose you know how to make fish-balls." 
 
112 doea's housekeeping. 
 
 " Yes, I found out to-day. You soak tlie fish several 
 hours in warm water, then wash off the salt and boil it 
 three-quarters of an hour, changing the water once if you 
 don't like them very salt. When it is cold you pick it up 
 fine, and then take half and half mashed potatoes and 
 codfish with a lump of butter and a little milk, and work 
 them all through and through together. Then you make 
 it into cakes and fry it." 
 
 "Precisely; and if you want it nicer, you can stir in 
 a beaten egg with the rest; and do be careful to get 
 out all the skin and bones and stuff that poor cooks are 
 sure to leave in. The same with the corned beef that you 
 made hash of for Monday. Don't leave in one particle 
 of fat or gristle. You'll find all the directions in Amy's 
 book." 
 
 " I suppose we may as well settle about Monday din- 
 ner." 
 
 " There will be enough corned beef left, probably, for 
 you are not great meat-eaters ; if you had had it for din- 
 ner to-day, I should advise you to get some chops or 
 steak, for you don't want the same dish three days in 
 succession, but twice won't do any harm ; and if it should 
 give out you can send for the other. As you will want 
 
honor's way. 113 
 
 to know how to cook a cutlet yourself next time, here 
 are the directions:" 
 
 Teal Cutlets. 
 
 Sprinkle them with pepper and salt, dip in beaten egg, 
 then roll in cracker-crumbs and fry slowly in hot drip- 
 pings or lard. When the meat is dished, leave the gravy 
 in the frying-pan, and add a little boiling water and 
 browned flour to it; boil up once and serve. Veal must 
 always be very thoroughly cooked, this being much more 
 important than with beef or mutton. 
 
 For some tastes, the juice of half a lemon, mixed with 
 the gravy, is an improvement; and slices of lemon round 
 the edge of the dish, as a garnish, are always in order. 
 Another way, is to cut a lemon in two crosswise and 
 have it passed round the table on a small plate or saucer, 
 that each person may squeeze a little juice over the meat 
 for himself. 
 
 "I'll tell you another breakfast-dish which you oan 
 have sometimes, for a variety." 
 
 Eggs a l' Italienke. 
 Boil the eggs fifteen minutes; while they are cooling, 
 
 a 
 
114 DORA'S HOUSEKEEPING. 
 
 stir butter and flour together in a stew-pan to a thick 
 batter; thin this with boiling milk, and season with pep- 
 per and salt and chopped parsley; if not rich enough, 
 add more butter; slice the eggs into the sauce and serve 
 hot. 
 
 "Here is another delicious dish, for some day when 
 you have plenty of time." 
 
 Corn Oysters. 
 Grate green corn, and to every pint add two well beaten 
 eggs, a tablespoonful of butter, and flour enough to make 
 into flat cakes; season with pepper and salt, and brown 
 on a griddle. They are more delicate with less flour, so 
 that they form a batter and are dropped on the griddle 
 from a spoon. 
 
 " You'll find it convenient on washing day to do what- 
 ever you can in the oven, especially with a creature like 
 this one you have in the kitchen, who will probably have 
 her boiler on all day long. Baked potatoes, baked to- 
 matoes and cold slaw go w^ell together. For dessert you 
 ought to have something made on Saturday; but I sup- 
 pose you didn't think of that." 
 
 "Yes, I did, though; Honor made two peach pies. 
 They look dreadful, but they're pies." 
 
honor's way. 115 
 
 "Provident little person! The family will have to ac- 
 cept them, good, bad or indifferent. By the way, I want 
 to give yon a few new breakfast recipes, now while I 
 think of it, that I have only lately met with. They are 
 simple enough for you to undertake by yourself, at any 
 time." 
 
 Teal Hash. 
 Mix together one cup cold minced veal, half a cup 
 seasoned gravy or soup-stock, a quarter of a cup cream, 
 one small tablespoonful butter or dripping, one do. flour. 
 Stir well while stewing; line the dish it is served in with 
 sippets of toasted bread, and just before serving garnish 
 with slices of lemon or pickle. 
 
 " I think veal always needs a little acid in some form," 
 said Mrs. Grant, " either lemon or vinegar. If you have 
 no cream you must be content with milk, adding a little 
 more butter." 
 
 Chicken or Turkey Hash. 
 To one cupful minced meat add half a cup milk, two 
 tablespoonfuls butter or dripping, one slice of onion 
 minced fine, salt and pepper to taste, with a trifle of 
 
116 DOKl's HOUSEKEEPING. 
 
 powdered mace. Stir well wliile stewing and serve like 
 veal hash, with a garnish of parsley. 
 
 Mutton Hash. 
 Take one cup minced mutton, free from fat; a slice of 
 onion and a small half-cup pickle, both chopped fine; two 
 tablespoons melted beef dripping, two cups bread crumbs; 
 mix all together except the crumbs, put into a baking 
 dish a layer of these half an inch thick and a layer of the 
 mixture alternately, finishing with crumbs; pour over 
 the whole two cups broth or gravy and bake ten minutes. 
 Serve in the dish it was cooked in. If any is left, moisten 
 it with beaten egg and a little dripping, add catsup, roll 
 into croquettes and fry to a light brown. 
 
 Minced Codfish. 
 Take one cupful of cream or milk and heat it until boil- 
 ing, with half a cup butter or drippings, a sprig of pars- 
 ley and two slices of finely chopped onion. Stir into this 
 one cup of minced codfish and half a cup of bread 
 crumbs; add pepper to taste, and salt if the codfish has 
 been freshened enough to need it. Boil until as thick as 
 soft porridge, and serve very hot. 
 
 " Now that's enough for to-night," said Cousin Helen, 
 " so go along to your lessons." 
 
OHAPTEK VII. 
 
 A LADY HELP. 
 
 " I heard you was lookin' for a young lady to do your 
 kitchen work." 
 
 The speaker was a young girl of about eighteen, with 
 long, dangling ear-rings, a very much flounced pink 
 calico dress, and, in compliment to the weather, which 
 had turned suddenly cool, a large blanket shawl. A very 
 small bonnet was perched on the back of a large mass of 
 false hair, the whole suggesting by its shape and the 
 angle at which it was set, the smoke-pipe of a tug- 
 steamer turned back to pass under one of the Chicago 
 bridges; and this, with a pair of cotton gloves through 
 the ends of which her fingers protruded, completed her 
 costume, or at least, as much of it as could be seen, as 
 the shoes were almost hidden by the skirt of a very long 
 dress. 
 
 " Yes, we've been looking for a girl," answered Dora. 
 " Did you want to get a place? " 
 
118 dora's housekeeping. 
 
 "Well, I didn't know but I'd live out a spell," 
 answered the " young lady." " I've been to hum all 
 summer now, and I've got kind o' tired of it." 
 
 "Have you ever lived out?" inquired the house- 
 keeper. 
 
 " Oh, yes, lots o' times. I most always live out some, 
 every year. What wages do you give? " 
 
 Dora named the customary price, to which her visitor 
 made no objection, but proceeded to question the candi- 
 date for her favor further on the domestic question. 
 
 " How many have you in family? " 
 
 " Six, at present," replied Dora, and then thinking that 
 it would not be amiss if she took some share in the inter- 
 rogation, she added, " What kind of work have you been 
 used to?" 
 
 "Oh, all sorts; you don't keep no hired man, do ye?" 
 
 " No; can you make good bread? " 
 
 " I should hope so; if I couldn't I expect I shouldn't 
 undertake to live out. Any of the children small?" 
 
 " The youngest is seven years old. Do you live near 
 here?" 
 
 "Two miles and a half out in the country, on the 
 Smith- town road. I always go home Saturday night and 
 stay over Sunday. I s'pose you would'nt object to that? " 
 
A LADY HELP. 119 
 
 Dora thought she should object very much; but on a 
 rapid review of the situation, thought it prudent not to 
 contest the subject too far. 
 
 " It wouldn't be at all convenient," said she; " couldn't 
 you make out with going on Sunday after you had got 
 the dinner ready?" 
 
 " Couldn't, no how; our folks always comes in with the 
 wagon Saturday afternoons, and I haint no way o' get- 
 tin' out Sundays." 
 
 "Then how do you get back here?" 
 
 " Oh, one o' the boys he jest hitches up, an' brings me 
 Sunday evening afore bed-time, 'cause I like to get at my 
 washin' good an' early." 
 
 This sounded promising, and as Dora thought that any 
 change would be for the better, she made the agreement 
 with the new maid, who, however, positively refused to 
 come before the next Sunday evening, as she had some 
 dresses she wanted to " fix up." 
 
 It would be tedious to go through the culinary miseries 
 of the rest of that week, which were prodigious, in spite 
 of Dora's most earnest efforts. We must content our- 
 selves with copying a few of Aunt Jane's recipes, which 
 she took down, some for present and some for future 
 
120 dora's housekeeping. 
 
 rise, according to circumstances. First came various 
 breakfast dishes. 
 
 Calf's Liver. 
 Slice tlie liver quite thin, wash it and let it soak in salt 
 and water for half an hour; wash it again in fresh water 
 and fry in lard until brown; season with pepper and a 
 little more salt. This is the simplest form of cooking 
 liver; a gravy may be made by taking out the slices and 
 mixing with the fat they were fried in a little browned 
 flour, boiling water and the juice of a lemon. It is also 
 common to fry thin bits of salt pork and serve with the 
 liver. 
 
 Liver Hash. 
 "Wash and soak as above, then boil until tender; chop 
 fine and heat in a sauce-pan with butter, browned flour, 
 pepper and salt to taste. A teaspoonful of tomato catsup 
 or Worcestershire sauce improves this dish. 
 
 Pork Steaks, or Tenderloins. 
 Take off the skin, trim neatly and broil over a clear 
 fire; have ready on a hot platter a tablespoonful of butter 
 rubbed with an even teaspoonful of salt, a saltspoonful of 
 
A LADY HELP. 121 
 
 pepper, the same of powdered sage, and a teaspoonful of 
 grated onion; press the steaks into this as yon do beef 
 steak; tnrn several times in the gravy, cover closely and 
 set in the oven, or some warm place, for five minutes be- 
 fore serving. If yonr family do not like sage or onions, 
 these flavorings may be omitted. 
 
 " Suppose you have company and don't know what 
 they like, Aunt Jane? " said Dora when she had read 
 thus far. 
 
 " Then the simplest form is always safest. Every body 
 likes butter and pepper and salt, though as to seasoning 
 you must remember that it may be easily added but never 
 taken away; so be sure to remain on the safe side. A 
 good rule is always to put in seasoning gradually; taste 
 it after you have put in a part, and then some time after, 
 when the taste is out of your mouth, add some more. 
 
 Pork Chops ok Cutlets. 
 These may be dipped in beaten egg after the skin is 
 removed, and then in bread crumbs seasoned with salt 
 and pepper. Pork must be cooked very slowly and 
 thoroughly, like veal; half an hour will not be too much 
 over a moderate fire. If the fire is very hot set the pan 
 
122 doea'q housekeeping. 
 
 on top of the stove. Apple-sauce is the proper accom- 
 paniment of any form of fried or roast pork, and though 
 not usually served at breakfast, is relished as a variety. 
 
 "How do you make apple sauce, Aunt Jane?" 
 " Pare and core the apples and cut them into small 
 pieces, then stew slowly with the least possible quantity 
 of water — just enough to keep them from burning. 
 When they are nearly done, sweeten them with coffee- 
 sugar, using rather less when they are to be eaten with 
 meat than if they are for tea or lunch. Always take tart 
 apples for sauce, and sweet apples, if you can get them, 
 for baking. Never pare or core sweet baking-apples." 
 "Can't you tell me some more breakfast-dishes?" 
 " There are several nice recipes iu Amy's book — for 
 eggs, hashes and so on, also for various kinds of muffins 
 and corn-bread; buckwheat-cakes and others that have to 
 be sent in (hot and hot) you can't have until you get a 
 cook who can produce things that are neither raw nor 
 burnt. As we sometimes get fresh fish here you ought 
 to know how to cook that for breakfast." 
 
 Bboiled Fish. 
 The manner of cooking any small fresh fish is the same. 
 
A LADY HELP. 123 
 
 Clean thoroughly, wash and wipe, then split, rub in salt 
 and pepper, and lay on a well-buttered gridiron, the 
 inside down; when that is done, turn on the other side. 
 Lay on a hot dish and spread a little butter carefully over 
 the top. 
 
 Codfish and Potato Stew. 
 Prepare the fish as for fish-balls; add the same quantity 
 of boiled potatoes, cut small as for frying, a lump of 
 butter and a little milk; turn and toss constantly until 
 it is near boiling; then add pepper and chopped parsley, 
 and serve. 
 
 Codfish for Dinner. 
 Take one quart of picked-up codfish, soaked overnight, 
 and one pint of bread-crumbs; place these in layers in 
 a baking-dish, sprinkling each with pepper, and over the 
 top layer, which must be of crumbs, spread a quarter of 
 a pound of softened butter, and pour over the whole half 
 a pint of rich milk, or, what is still better, of cream. 
 Bake half an hour. 
 
 " Cold roast beef or mutton may always be warmed 
 over," said Mrs. King, " if you choose to use it up in 
 
124 dora's housekeeping. 
 
 that way, by cutting it into thin slices and heating it in 
 a gravy formed of flour and butter rubbed together and 
 stirred into boiling water, with salt and pepper. As 
 seasoning, a teaspoonful of Ohili or "Worcestershire sauce, 
 or a tablespoonful of tomato catsup, or the remains of a 
 tumbler of currant jelly will always come in well. I 
 can't give you the exact amount of each, for it is entirely 
 a matter of judgment, and depends on the quantity of 
 meat you have. Tou must do them as a celebrated 
 painter told an inquiring novice he must mix his colors: 
 " "With brains, sir! " 
 
 " I think brains are useful in most things you try to 
 do," observed Dora. 
 
 " Yes, they're not out of place anywhere, but for regu- 
 lar, unvarying success in cooking, they're indispensable. 
 A cook may sometimes make good things without them, 
 just by chance; but you can't depend on her. Do you 
 ever use bacon as a breakfast-dish?" 
 
 u I don't remember; I think not." 
 
 " If it is well-cooked it is very nice; I prefer it to ham 
 myself. Be sure when you buy it that it is sweet and 
 not at all ' rusty;' you can tell that by the smell; take 
 off the skin, cat it into very thin slices and broil on the 
 
A LADY HELP. 125 
 
 gridiron. Don't have it set on table until the family 
 come down, for it must be hot. Maitre d' hotel potatoes 
 are nice with it, and any dish of eggs. "When your 
 breakfast is not especially good, a plate of buttered toast 
 or a dish of milk-toast helps it out. I must give you the 
 recipe of a very favorite breakfast-dish at our house." 
 
 Stewed Kidneys. 
 Wash the kidneys thoroughly and cut them in even- 
 feized mouthfuls ; melt a tablespoonful of butter in a fry- 
 ing-pan, and cook them in it until nicely browned, adding 
 pepper and salt to taste; when nearly done, add a dessert 
 spoonful of flour, some kind of flavoring sauce, and a few 
 spoonfuls of beef or mutton gravy if you have it, and the 
 juice of half a lemon; if not, a little boiling water to 
 make a gravy. This does not require more than fifteen 
 minutes' cooking. 
 
 "What is the best flavoring sauce, Aunt Jane?" 
 " Worcestershire is as good as any, though some peo- 
 ple prefer Harvey or Chili; tomato or mushroom catsup 
 makes a pleasant addition to almost any kind of stew, 
 and if you haven't any of these, a spoonful of the liquid 
 from piccalilli or chow-chow will do very well. Chopped 
 
126 dora's housekeeping. 
 
 parsley is another favorite in the way of flavoring; 
 lemon-juice is another, and now and then you may use a 
 little dust of red pepper. Some people make everything 
 taste of onion, which is very nice for an occasional flavor; 
 but if you get in the habit of depending on it, all your 
 cookery will taste alike, and may be disagreeable to your 
 guests, not to speak of its making yourselves unpleasant 
 company to people who havn't been eating any thing 
 oniony." 
 
 Bread Crumb Omelette. 
 Take one pint of bread crumbs, a handful of chopped 
 parsley, a slice of onion minced fine, and a teaspoonful 
 of dried sweet marjoram. Mix well together; beat up 
 two eggs, adding to them a teaspoonful of milk, a piece 
 of butter as large as an egg, with pepper and salt to 
 taste, and stir in the other ingredients. Bake in a well- 
 buttered shallow pan in a slow oven, till the omelet is of 
 a light brown color, then turn it out on a dish and serve 
 hot. 
 
 Potatoes a la Bourgeoise. 
 Mince one slice of onion very fine and fry it in a 
 spoonful of butter, mixed with an equal quantity of lard 
 
A LADY HELP. 127 
 
 or drippings. Stir in slowly the same quantity of flour, 
 and when mixed add as much gravy or water as will be 
 required to moisten the potatoes. Let it come to a boil, 
 then add salt and pepper to taste, some chopped parsley 
 and a little lemon juice; stir in cold boiled potatoes cut 
 into lumps, stew five minutes and serve hot. 
 
 Cold Fish Kechauffe. 
 Heat half a cup butter or dripping boiling hot, stir 
 in two slices onion, minced fine, one tablespoonful flour 
 and a sprig of chopped parsley; after this, one cup gravy 
 or broth, one cup cold stewed tomatoes, or chopped fresh 
 ones, and last of all, two cups of sliced fish; add pepper 
 and salt to taste; stew five minutes and serve. 
 
 Sunday came at last, after Dora had begun to doubt 
 whether there was such a day in the week. 
 
 She cut down the bill of fare to the lowest possible 
 point, — omelette and potatoes warmed over for breakfast 
 instead of the more elaborate fish-balls and fried mush; 
 cold meat for dinner with roast potatoes and cold slaw; 
 preserves and crackers with a cup of chocolate for dessert, 
 and baked apples, sardines and bread and butter for tea. 
 But the inevitable dish-washing would recur just so 
 
128 dora's housekeeping. 
 
 often; another school-day was coming on apace, and she 
 felt happier than she would have liked to own when a 
 loud ring at the door announced the arrival of the ex- 
 pected " help." 
 
 " Here I be," said the young lady, who was accom- 
 panied, as Dora observed with secret satisfaction, by a 
 large trunk; "I didn't know but you'd be gone to bed, 
 but our folks had company to hum, and I couldn't get 
 away no sooner, nohow. Got your clothes in to soak?" 
 
 For a moment Dora was slightly puzzled, but as the 
 meaning dawned upon her, she confessed to having 
 neglected this part of her duty. Then remembering 
 that she did not even know how to address this new in- 
 mate of the family, she inquired her name. 
 
 " My name's Sareeny ; what's yourn? " 
 
 " My name is Dora Greenwood," answered the young 
 mistress, with all the dignity she could command. " If 
 your brother will carry your trunk up-stairs, I'll show 
 you your room." 
 
 "Dory — that's a real pretty name; I had a cousin by 
 marriage once o' that name. I reckon my box is too 
 heavy for one to heft; can't your pa help up with it?" 
 
 As Dora did not think her father had ever been called 
 
A LADY HELP. 129 
 
 upon to perform the office in question for one of his 
 domestics, she hesitated to ask him, and -saying that he 
 was engaged just then, inquired if Serena and her 
 brother could not get it up between them. 
 
 " Well, I think it had orter be a man's work," replied 
 the new-comer; " I ain't used to liftin'. But mebby we 
 can drag it up somehow." 
 
 And dragged up it was, much to the detriment of the 
 stair-carpet and wall, which bore traces of its passage for 
 the rest of the winter. This important matter being set- 
 tled, Serena proceeded to " ketch up " the clothes from 
 the various rooms, remarking freely meanwhile, on the 
 arrangement of the house, the furniture, the various ar- 
 ticles of clothing as they passed under review, and the 
 habits of the family generally, as exhibited by what was 
 visible on this tour of inspection. 
 
 "I never see folks wear sech clothes afore, and they're 
 made so queer, too! Guess your ma was awful fussy, 
 warn't she?" 
 
 Dora did not relish hearing her mother's name made 
 thus free with, and parried the question as well as she 
 could. When she came to the culinary department, 
 Serena found still more to criticise. 
 9 
 
130 
 
 " I never see sech a lot o' notions huddled together in 
 one place! If- they was mine, I'd pitch 'em all out o' 
 doors mighty quick. They jest clutter up the kitchen 
 for nothin'." 
 
 "Shall I show you about the things for breakfast?" 
 inquired Dora, waiving the question of kitchen utensils. 
 
 "It don't make no difference to me; I suppose you'll 
 git jest what you gin'rally do when you hain't no one 
 here but yourselves. I ain't pertikler." 
 
 "But you must get breakfast yourself, Serena," said 
 Dora, finally plucking up courage to make a stand. 
 " There's no one else here to do it." 
 
 " Why, what's the matter with you? " 
 
 " Nothing is the matter with me, but when I am going 
 to school I don't expect to do anything about the house 
 on week days but dust the rooms and make my own bed. 
 What time do you get through with your washing?" 
 
 " It's a bad day when I don't git it out afore noon," 
 replied the young woman with a toss of her head. " An' 
 I never see a place before where they expected a hired 
 gal to cook washing-day." 
 
 " We expect it here and we can't get along without it," 
 said Dora, making a bold venture, but prepared to give 
 
A LADY HELP. 131 
 
 way if she found the enemy standing firm to her colors. 
 " You can finish your washing a little later if it is neces- 
 sary. 5 ' 
 
 To her great relief, this produced nothing but some in- 
 articulate grumbling, and the point was apparently con- 
 ceded. 
 
 Oh, the sweetness of the next morning's nap! To lie 
 quietly in bed until half an hour before breakfast time, 
 was bliss to poor tired Dora, who, however, took the pre- 
 caution of going down a few minutes beforehaud to see 
 that nothing important had been neglected. She had 
 set the table herself the night before as soon as she 
 removed the tea-things, so she went straight to the 
 kitchen to look into the state of things there. To her 
 dismay she saw the front of the stove occupied by the 
 boiler, and nothing at the back but the coffee-pot and a 
 sauce-pan of milk. 
 
 "Why, Serena!" she exclaimed, "haven't you cooked 
 the breakfast yet?" 
 
 "Massy, yes, mor'n an hour ago! I thought you 
 wasn't never comin' down! I've had mine a' ready, for 
 I couldn't wait. Jest you look in the oven." 
 
 In the oven it was — ham and eggs, fried potatoes 
 
132 dora's housekeeping. 
 
 and a huge plate of griddle-cakes, — the latter an addi- 
 tion of Serena's own. If her intention had been to des- 
 iccate them all, she had succeeded admirably, but Dora 
 was too thankful for small favors to hazard putting her 
 out of humor by fault-finding. 
 
 "You'd better take the coffee up now," she said. 
 " Papa will be down directly." 
 
 "Laws sakes! Any one'd think you hadn't never 
 been in a kitchen afore in your life! " exclaimed Serena, 
 with no very good grace, as she wiped her hands and arms 
 furiously on the kitchen roller, and prepared to pour off 
 the coffee into the silver coffee-pot Dora set before her. 
 " Two coffee-pots for one breakfast! One 's good enough 
 to suitm^/" 
 
 u The coffee smells good enough to suit anybody," said 
 Dora pleasantly. " How do you make it?" 
 
 " I make it accordin' to the people that's to drink it. 
 You want a good big heapin' tablespoonful for every one 
 and then you pour out as much bilin' water onto it as 
 they'll want cups; then you set it to settle on the back of 
 the stove where it won't bile, an' you won't need no egg. 
 It settles jest as good without it if you don't stir it up 
 none. And mind you don't never let it bile. That spiles 
 it* 
 
A LADY HELP. 133 
 
 The coffee justified Serena's good opinion of it, and the 
 rest of the breakfast, though nearly dried up, was eatable. 
 The girl was in the main good-natured enough, though 
 she hated to be directed, and had a slashing, hap-hazard 
 style of doing everything that made it a little uncertain 
 how her cookery was coming out; but the family had had 
 so much worse luck in the past that they did not feel dis- 
 posed to complain, and bore her occasional failures with 
 great meekness. Now and then she would surprise them 
 with a new dish which they found very good. 
 
 " What are those?" asked Dora one day, pointing to a 
 pile of round, flat balls. " Some kind of croquettes?" 
 
 " Them's hasty pud'n, biled reel thick and then sot 
 away till it 's cold. You make it into them cakes, and 
 dip every one into flour all over afore you fry it, 'cause 
 they won't brown good if you leave the meal outside. 
 Then you eat 'em with molasses." 
 
 " I'd like to know how you make hard ginger-bread, 
 and those lovely rolls that we had for tea last night," 
 said Dora, still pursuing her favorite theme. 
 
 " You jest take about three-fourths o' a cup of shorten- 
 in' an' mix it in with the same o' hot water an' a hull cup 
 o' molasses an' another hull cup o' brown sugar, an' a 
 
134 d oka's housekeeping. 
 
 teaspoon o' salt an' a tablespoon o' ginger, an 5 a little bit 
 o' alum the bigness of a hazel-nut, melted np in the hot 
 water; then you take a half a tablespoon o' sody an' mix 
 it in with a big cup o' flour; stir 'em all together 'cept 
 the flour an' sody, an' mix in enough plain flour to make 
 it kind o' half stiff, then you stir in the flour with sody in, 
 quick 's ever you can, an' when it aint quite stiff enough 
 to roll out you put it into square pans an' smooth it all 
 over afore you bake it." 
 
 " That's for the ginger-bread ; now how about the rolls ? " 
 "Them's more trouble. Tou take a quart o' water 
 an' the same o' milk, an' a big spoonful o' butter an' 
 two o' white sugar, an' a half a tablespoon o' salt; then 
 you mix a quarter of a cake o' compressed yeast into it, 
 and in two hours it had orter be a reel light sponge. 
 Then you put in more flour an' knead it down dry, an' 
 set it to rise again for mebbe an hour, 'cordin' as it looks ; 
 then you roll it out an' cut it out with a tumbler an' bring 
 the edges o' the cakes together in the middle an' put 'em 
 in your pan an' set 'em to rise for another hour; an' if 
 they haint light then they'd orter be." 
 
 "Thank you," said Dora; "I should like very much 
 to try them some day when I have time." 
 
CHAPTEE VIII. 
 
 SHE MAKES PICKLES. 
 
 " It's quite time for you to be thinking about your 
 pickles," said Mrs. King one day to Dora, when the house- 
 keeping had got into good running-order again. 
 
 " There are ever so many jars left yet, Aunt Jane." 
 
 "Of course there are cucumbers and beans and all 
 those, but you want to put up tomatoes. Let's have a 
 look at the store-room closet." 
 
 A goodly row of jars presented itself, each one labelled 
 with the date of making. There were gherkins, nastur- 
 tiums, beans and radishes, and spiced currants, besides 
 mangoes and butternuts from the previous year. " See, 
 Aunt Jane," said Dora, pointing to the latter, "we shan't 
 need any more of these. There are enough for a whole 
 year." 
 
 " If you were going to use them up this winter you 
 would need to put up some more, unless you wanted your 
 mother to go without them next year, for they are not fit 
 
136 
 
 to be eaten for several months after they are made, and 
 are better to stand a year. But you need not begin upon 
 them at all; there are plenty without." 
 
 "Won't you give me all the recipes, Aunt Jane? I 
 want to have my book complete, and Mamma never uses 
 any; she carries every thing in her head. And do tell 
 me what ' gherkins ' are. I never saw any that I know 
 of." 
 
 " You have seen them oftener than any thing else, as 
 they are the common cucumber, but the name is gener- 
 ally applied only to the little ones, about the size of your 
 finger. As those are the most important we will begin 
 with them. People who have gardens gather them all 
 through the summer as fast as they grow to the proper 
 size; then they are packed in salt, a layer of cucumbers 
 with salt to cover them completely, then another of 
 cucumbers, and so on, always leaving a covering of salt 
 on the top. When you buy your fruit, take as many as 
 you will need and pack them down in salt all at once 
 in stone jars. Then they make their own brine, and you 
 get the full flavor of the cucumber instead of having it 
 weakened with water. Leave them in this for several 
 days, then take them out as dry as you can and cover with 
 
SHE MAKES PICKLES. 137 
 
 lolling water; mind that — it must be boiling. Cover 
 them and let them stand for twelve hours ; then pour over 
 the spiced vinegar. Here is the receipt for that." 
 
 Cucumber Pickles. 
 One gallon best cider vinegar; one cup sugar, three 
 dozen black-pepper grains, three dozen cloves, one and a 
 half dozen allspice grains, one dozen blades mace, the 
 dried peel of three oranges, and one ounce of white ginger, 
 cut small. Tie the spices in a thin muslin bag and boil 
 all together for five minutes, then pour over the pickles, 
 bag and all. Of course the vinegar must completely 
 cover the pickles. If tightly covered and kept in a cool 
 dry place, this will be ready for use in two months. 
 
 " Many housekeepers pour oif the vinegar at the end 
 of two days," said Mrs. King, " scald it and pour it on 
 again, and some repeat this process two or three times; 
 but I have never found it necessary." 
 
 "I think Mamma puts grape-vine leaves into her 
 pickles," said Dora. 
 
 "That is to make them green; I prefer them the nat- 
 ural color, but I can tell you how to do it if you want to 
 know." 
 
138 
 
 To Green Pickles. 
 When sufficiently soaked in the brine, lay the cucumber 
 in a kettle lined with vine-leaves, scatter powdered alum 
 over each layer, allowing a little less than one ounce to 
 each gallon of vinegar, cover thickly with leaves and fill 
 the kettle with cold water. Let them simmer in this for 
 several hours, never allowing them to boil; when they 
 are green enough to suit you, take them out and throw 
 them into cold water for half an hour; then drain them 
 well and pour on the boiling vinegar. 
 
 " Tender string-beans and radish-pods just before they 
 change color maybe done in the same pickle; nasturtiums 
 require a simpler one. All you need do to them is to 
 drop them into good vinegar as fast as they are picked." 
 
 " "What are they for, Aunt Jane? " 
 
 " To season drawn-butter sauce for mutton, instead of 
 capers. They are almost as good, and very much cheaper. 
 Here is another favorite." 
 
 Bed Cabbage. 
 Take off the outside leaves, quarter the cabbage, take 
 out the stalk and then slice as fine as for coldslaw. Lay 
 in a wooden bowl, sprinkle thickly with salt, cover closely 
 
SHE MAKES PICKLES. 139 
 
 and set in the cellar over night. The next day, drain, 
 wipe very dry and set in the sun for two hours ; then pack 
 in a stone jar and pour on boiling spiced vinegar with the 
 same proportions as for cucumbers, substituting for the 
 orange-peel a teaspoonful of celery-seed to each quart of 
 vinegar. 
 
 Pickled Butternuts or Walnuts. 
 Gather them when soft enough to be pierced by a pin, 
 and lay in strong brine for five days, changing this twice 
 in the mean time. Drain, and wipe with a coarse towel; 
 pierce each one with a fine knitting-needle and lay in 
 water for six hours, then pack in small jars and pour over 
 them the same pickle as for cucumbers, boiling hot. Tie 
 up tight and set away. 
 
 " Remember that, with all your pickles," said Mrs. 
 King. " They must invariably be tightly covered. For 
 a stone jar a wooden cover is best, made to fit in closely, 
 and projecting above the top enough to be easily lifted. 
 The coolest place you have that is not freezing is the best 
 to keep them in." 
 
 Pickled Cauliflower. 
 Out in small clusters, wash carefully and sprinkle with 
 
140 dora's housekeeping. 
 
 salt. After twelve hours shake off the salt and pour on 
 boiling vinegar seasoned with whole peppers. 
 
 Chow-Chow. 
 One peck green tomatoes, half a peck green peppers, a 
 quarter of a peck onions, one large cabbage, one cauli- 
 flower. Chop all finely together and pack in layers with 
 salt between, using at least three quarters of a pint to the 
 above mixture. Let it stand over night, squeeze it out 
 of the brine, then add a quarter of a pound white mus- 
 tard seed and the same quantity of ground mustard; 
 pack it down in the jar and pour over it boiling vinegar 
 to cover it entirely. 
 
 "Be very sure that you get the best ground mustard. 
 Some of it is shockingly adulterated, and would give a 
 disagreeable taste to the whole mixture. It is always well 
 to try it on the table before using it; if it doesn't taste 
 good there, it won't in the pickles. Unless you are very 
 fond of chow-chow at your house, half that recipe will be 
 plenty." 
 
 Ripe Tomato Picexe. 
 Take what are called " beefsteak tomatoes," not quite 
 
SHE MAKES PICKLES. 141 
 
 ripe; cut them in two and lay on a dish cut side up, then 
 sprinkle with salt. Let them stand twenty-four hours, 
 drain well, then lay in vinegar and water or weak vinegar 
 twenty-four hours more; drain again and slice among 
 them four large onions to a peck of tomatoes, adding one 
 dozen cloves, the same of black peppers and two whole 
 red peppers to this quantity. Turn a plate over them in 
 the jar to keep them down, and cover with cold vinegar. 
 This will not last long, but is excellent while it lasts. 
 
 Spanish Pickle. 
 Slice two pounds green tomatoes, sprinkle with salt and 
 let them remain over night. Squeeze out the water and 
 add one quart white onions, sliced, one pint chopped 
 green peppers, half a pound white mustard-seed, the 
 same of black and a quart of grated horseradish. Mix 
 all together and cover with cold cider vinegar. 
 
 " Yinegar is another thing that you have to be very 
 particular about. If you get a poor kind your pickles 
 will only be ruined. Tou will have to depend on the 
 best grocers or people of known reputation, because you 
 would not be able to distinguish the acids they put with 
 it from the real article." 
 
142 doea's housekeeping. 
 
 Tomato Catsup. 
 Four quarts peeled tomatoes, four tablespoonfuls salt, 
 four do. ground black pepper, two do. ground allspice, 
 eight red-peppers, eight tablespoonfuls mustard-seed; the 
 whole to be bruised fine, simmer slowly in one pint of 
 vinegar three hours; then strain and boil down to two 
 quarts. 
 
 Tomato Soy. 
 Two gallons green tomatoes, sliced without peeling; 
 twelve good-sized onions, sliced; two quarts vinegar, one 
 of sugar, half a pint salt, two tablespoonfuls ground 
 mustard, two of ground pepper, one of allspice, and one 
 of cloves ; mix all together and stew until tender, stirring 
 often to prevent its burning. Put up in small glass jars. 
 This is excellent with almost every kind of meat and fish. 
 
 Chili Sauce. 
 Ten pounds ripe tomatoes, peeled and sliced, two pounds 
 onions chopped fine, seven ounces green peppers with the 
 seeds taken out, also chopped, one and a half pints vine- 
 gar, a quarter of a pound salt; boil all together several 
 hours until you think it is thick enough. There ought 
 to be about four quarts. Excellent for seasoning gravies, 
 
SHE MAKES PICKLES. 143 
 
 nieat-pies, ragouts, hashes, soups, etc. Keep in glass 
 jars. 
 
 Spiced Currant. 
 Five pounds ripe currants, three do. sugar, one pint 
 vinegar, one tablespoonful each of cinnamon, cloves, all- 
 spice and pepper, half a tablespoonful salt; boil all 
 together slowly for three hours. Delicious to eat with 
 roast meats. 
 
 Pickled Peaches, Pears and Plums. 
 
 To six pounds of the fruit add three of sugar, one 
 quart of vinegar, one tablespoonful each of allspice, mace 
 and cinnamon, and one teaspoonful cloves. 
 
 Add the sugar and spice to the vinegar; heat it and 
 skim the surface. Put in the fruit without peeling, and 
 boil slowly until tender enough to prick with a straw. 
 Take out the fruit with a skimmer and spread upon dishes 
 to cool. Boil the syrup thick, pack the fruit in glass 
 jars and pour the syrup over it, boiling hot. Set away, 
 and after a few days heat the vinegar again and pour it 
 over the pickles. 
 
 Pickled Cherries. 
 The same as in the above recipe, except that the fruit 
 
144: doea's housekeeping. 
 
 is not boiled; merely pour over the vinegar, etc., after it 
 has been scalded, skimmed, strained and allowed to be- 
 come perfectly cold. Leave the stems on the cherries. 
 
 PlCKLETTE. 
 
 Take fonr large, crisp cabbages and one quart onions, 
 both chopped fine; two quarts vinegar, two pounds 
 brown sugar, two tablespoonfuls each of ground mustard, 
 black pepper, ground cinnamon, turmeric and celery-seed; 
 one tablespoonful each of allspice, mace and pulverized 
 alum; pack the cabbage and onions in alternate layers 
 with a little salt between them and let them stand over 
 night, then scald the other ingredients together and pour 
 over them. Do this three mornings in succession, and 
 on the fourth heat all together and boil five minutes. 
 When cold, pack in small jars. It is fit for use as soon 
 as cold, but keeps well if tightly corked. 
 
 " Now there are enough pickle receipts to furnish a 
 hotel," said Mrs. King. " I havn't given you any for 
 mangoes, because they are so exceedingly troublesome 
 that I don't like to have you waste your time on them. 
 When you're a young lady out of school, then, if you 
 have nothing better to do, we'll try some of those elabor- 
 ate things." 
 
SHE MAKES PICKLES. 145 
 
 " I like to know how to make the best kind of every- 
 thing," answered Dora, " but this will be plenty for now. 
 What is ' strong brine, 5 Aunt Jane?" 
 
 "Water saturated with salt. You know water will 
 melt a certain quantity of salt without showing it; if 
 you put in more than this, so that the grains of salt 
 are visible, there is just so much more than enough to 
 saturate it. You use much less than this for cooking 
 meats and vegetables; it is only when things are to be 
 kept long that the water needs to be so very salt. There 
 is one more thing that I don't think I have told you 
 about; you must never put away any thing acid in tin, 
 especially if the tinned surface has begun to wear off at 
 all; your pickles will turn to poison." 
 
 "Why so, Aunt Jane?" 
 
 " Because acids have the property of combining read- 
 ily with the oxide or rust formed by the union of a metal 
 with the oxygen in air or water, and producing a new 
 substance, usually poisonous. The reason why a tin pan 
 becomes dangerous in proportion as it has been much 
 used, is that it is not pure tin, which does not rust easily, 
 but iron coated over; and iron is one of those subject to 
 this kind of change." 
 10 
 
CHAPTEE IX. 
 
 SWEETS. 
 
 " As there seems to be a temporary lull," said Mrs. 
 King to Dora one evening, " and as we can't tell how 
 soon the storm may break out again, we might as well 
 begin on the preserves. Have yon ever made any?" 
 
 "Not alone/' said Dora, "but I have helped mam- 
 ma." 
 
 " Then you know what a simple thing it is. The great 
 difficulty lies in knowing just how long to boil the fruit. 
 If you take it out too soon the preserves will not keep; 
 if you leave it in too long they will boil to rags. That 
 is something only to be learned by studying the book of 
 Experience. Then judgment is required to know in 
 what stage to take the fruit, which mustn't be too ripe, 
 and how long to boil the syrup before putting it in ; but 
 it won't take you long to learn." 
 
 " Shan't we can part of them, Aunt Jane?" 
 
 "Yes, the canned ones are excellent for common family 
 
SWEETS. 147 
 
 use, if yon do tliem carefully; but I cling to the old-fash- 
 ioned idea that one should always have some real pre- 
 serves in the house for company and grand occasions. 
 What kind of preserving-kettle have you?" 
 
 "Porcelain ones, two or three sizes." 
 
 " Those are very nice so long as you don't burn them. 
 I use bell-metal, which lasts longer, but requires constant 
 care in washing and scouring to make it safe. When I 
 was young, nobody thought of keeping house without a 
 brass-kettle; and oh, the scouring with hot vinegar, and 
 the everlasting caution! So long as a lady does every- 
 thing herself and is willing to take the necessary care, it 
 is all very well; but there isn't one cook in five hundred 
 I would trust with one without looking after." 
 
 " Why do they need so much care. Aunt Jane? " 
 
 " Because, as soon as the brass surface is exposed to the 
 air and begins to cool, verdigris, which is a deadly poison, 
 forms on it. The only way to remove this is to scald the 
 kettle thoroughly with hot acid, which combines readily 
 with the verdigris and they can then be cleaned off 
 together. If you want all the recipes for preserves you 
 may take my book and copy them out, and where there's 
 anything yon don't understand, I'll explain," 
 
148 dora's housekeeping. 
 
 Preserved Strawberries. 
 Pick over the strawberries, but do not wash them; allow 
 a pound of sugar to a pound of fruit and set them, all 
 together, over a slow fire. The berries will afford juice 
 enough without adding water. Do not cook too many 
 at once or they will be mashed and unsightly. Stir care- 
 fully with a wooden spoon, and when you wish to remove 
 the scum, set your kettle on the back of the stove where 
 it will cease boiling, otherwise you will waste the syrup. 
 After the sugar is perfectly dissolved you may boil mod- 
 erately hard for twenty-five minutes, then take out the 
 fruit with a skimmer and put it into jars; after which 
 boil the syrup five minutes longer, pour it over and seal 
 up while hot. 
 
 " How can I tell how many jars I shall need, Aunt 
 Jane?" 
 
 " Only by trying. You can fill each jar about three- 
 quarters full of fruit; then if you haven't enough syrup 
 to finish with, take the last jar-full and distribute it 
 among the rest, putting whatever is left over into a cup 
 or tumbler. The jars must be full when you cover them ; 
 as they cool the contents shrink a little, which leaves a 
 
SWEETS. 149 
 
 vacuum that helps to keep the preserves from spoil- 
 ing." 
 
 " How must they be covered? " 
 
 " That's a business by itself. The easiest way is to use 
 Mason's self-sealing jars with covers, which screw on and 
 save you all further trouble; the next is to get glass jars 
 with round corks that fit tightly into the mouths. 
 There is a preparation of sealing wax sold at the drug- 
 stores, which you melt over a hot fire and cover the corks 
 with this so as exclude the air completely; this is a more 
 troublesome way, but less expensive. Remember always 
 that if the air gets into your preserves they are ruined, 
 unless you can use them up within a day or two." 
 
 " You don't have to take so much care with currant- 
 jelly, do you, Aunt Jane?" 
 
 "Oh no; any kind of jelly or marmalade, not having 
 syrup, which is the part that ferments, is in little danger 
 provided you keep it in a cool place. You must cut 
 pieces of white tissue paper just to fit the top of the jelly, 
 and lay them on double, after dipping them in white of 
 egg or brandy; then paste smooth brown paper over the 
 top of the tumbler or bowl, letting it come about half an 
 inch over the edge. Of course you don't do this until 
 the jelly is perfectly firm." 
 
150 dora's housekeeping. 
 
 Preserved Cherries. 
 Stone the cherries, preserving all the juice; weigh the 
 fruit, allowing pound for pound of sugar; put the fruit 
 and sugar in layers into the kettle and pour over the 
 juice, rinsing the dish that held it with very little water, 
 which you add; boil the whole gently until the syrup 
 begins to thicken; then pour all together into the jars 
 and seal at once. 
 
 "How I do hate stoning cherries!" exclaimed Dora. 
 " It's so tiresome, and it stains your fingers so! " 
 
 " I have a 'stoner ' which saves at least three-fourths 
 of the labor. Of course it will stain the fingers; you 
 can't help that. But a little lemon-juice or diluted 
 oxalic acid will take off most of it, and you must let the 
 rest wear off." 
 
 Raspberry or Blackberry Jam. 
 Take equal quantities of currants, carefully stripped 
 from the stalks, and of raspberries ; add pound for pound 
 of sugar and boil all together very slowly until the sugar 
 is dissolved, and then briskly for half an hour longer. 
 I think the currants a very great addition. If you use 
 raspberries alone, three-quarters of a pound of sugar to 
 
SWEETS. 151 
 
 one of fruit is sufficient, and the same proportion will do 
 for blackberries or black- cap raspberries. 
 
 Gooseberry Jam. 
 Weigh the berries and stew over a slow fire for an 
 hour; their own juice will supply the liquid; then add 
 pound for pound of sugar and stew another hour. If 
 you wish preserves and not jam, do not boil them the 
 second hour, but seal up as soon as the sugar is perfectly 
 dissolved. 
 
 " In preparing the gooseberries," said Mrs. King, " you 
 should have a pair of scissors to cut off the flower-tops 
 with. As they require a long time to cook, you can have 
 something else on the stove at the same time — straw- 
 berries, perhaps. It is better economy of time and trou- 
 ble to have several kettles of preserves on at once, none 
 of them more than half full. I generally have about 
 four, and stirring and skimming one after the other, keeps 
 me busy all the time. But of all things in the world, 
 don't let them burn. That is the most cruel waste of 
 time, money and trouble that I know of." 
 
 Grape Jam. 
 Separate the skin from the pulp, keeping both; put the 
 
152 doea's housekeeping. 
 
 pulps in the preserving -kettle with a teacup of water; 
 when thoroughly heated, run them through a colander to 
 separate the seeds, then put the skins with them, and 
 weigh; to each pound of fruit add three-quarters of a 
 pound sugar, and water just enough to keep from burn- 
 ing; then cook slowly three-quarters of an hour. 
 
 Preserved Pineapple. 
 
 Pare the fruit and take out the eyes; if you wish an 
 elegant preserve, cut into slices, not too thin, and take 
 out the center of each with a corer; weigh pound for 
 pound of sugar and put into the kettle together with a 
 teacupful of water for each pound of fruit, heat to a boil, 
 then take out the fruit with a skimmer and spread on 
 dishes in the sun. Boil and skim the syrup half an hour, 
 then put back the fruit and boil fifteen minutes ; then 
 cover as usual. 
 
 For a family preserve, cut the fruit into dice and boil 
 the whole together half an hour; if the syrup does not 
 look thick enough, boil a few minutes longer. 
 
 Pineapple marmalade is made of the fruit grated and 
 boiled in its own juice with pound for pound of sugar; 
 cook slowly and stir often. This is extremely rich and 
 luscious. 
 
SWEETS. 153 
 
 Preserved Plums. 
 Prick the plums with a large needle to keep them from 
 bursting; place in layers in the kettle, with pound for 
 pound of sugar, and let the whole come slowly to a boil; 
 then take out the fruit with a skimmer, drain well, and 
 spread on dishes in the sun. Boil the syrup slowly 
 half an hour, skimming frequently, then put in the 
 plums and boil ten minutes. Spread out on dishes as 
 before; when cold put them into the jars, pour the boil- 
 ing syrup over them and seal quickly. 
 
 Preserved Peaches. 
 Pare the peaches and cut them in two ; take half the 
 stones, crack them carefully and blanch the kernels; put 
 over the fire as many pounds of sugar as you have peaches, 
 with half a teacup of water for each pound; boil and skim 
 this for fifteen minutes, then put in the peaches and boil 
 until they look transparent; then take them out with a 
 skimmer and lay on dishes; put in the kernels and boil 
 the syrup fifteen minutes longer. "When the fruit is cold, 
 lay it carefully in the cans with a spoon, and pour the 
 boiling syrup over it. Seal immediately. 
 
 " Suppose the peaches shouldn't be cold by the time 
 the syrup is done?" said Dora. 
 
154 
 
 " Then you must keep the syrup hot on the back of 
 the stove, but don't allow it to boil any longer." 
 
 Preserved Pears. 
 Pare and leave on the stem, but do not cut the fruit in 
 two; then proceed as with peaches. As pears are some- 
 what insipid, you may flavor them with lemon or ginger. 
 If with lemon, allow one large lemon to every two pounds 
 of fruit; squeeze the juice into the syrup and boil the 
 peel (first removing all the seeds) in clear water until it 
 is soft; then cut it in thin strips, leaving out the thick 
 white, and boil it with the fruit. If you use ginger, 
 allow half an ounce of race ginger to a pound of fruit; 
 tie it in a muslin bag and boil it first with the syrup and 
 afterward with the fruit. Remove it when the preserve 
 is sealed up. 
 
 Peach Marmalade. 
 Pare the peaches, take out the stones, and weigh; al- 
 low three-quarters of a pound of sugar to each pound of 
 fruit. Put the peaches, without water, over a very slow 
 fire to draw out the juice, stirring frequently. When 
 this is done you may boil quickly for three-quarters of 
 an hour, stirring to a jam ; then add the sugar and the 
 
SWEETS. 155 
 
 water in which one-half the kernels have been boiled and 
 steeped; continue to skim as long as any scum rises; 
 when the jam is thick and smooth, which will be prob- 
 ably in fifteen minutes from the time the sugar is put in, 
 turn it into crockery jars or bowls, and when cold cover 
 like jelly. A ripe pineapple cut up very fine, or grated, 
 and boiled with the peaches, improves the flavor for some 
 tastes. 
 
 " In all receipts for preserves where time is given," 
 said Mrs. King, "you must use your own judgment 
 somewhat. Sometimes you will see so plainly that a 
 thing is done that you need not leave it on the full time 
 stated; sometimes you may be equally certain that it 
 has not boiled long enough and will not keep. Brains 
 and experience, again ! " 
 
 Preserved Citron. 
 Pare off the green skin and scrape the inside well; 
 then cut the melon into sections, and these again into 
 strips about half an inch wide and two inches long; the 
 length is of little consequence, provided they are thin. 
 Boil these in clear water until soft, have ready a syrup 
 made with pound for pound of sugar and a cupful of 
 
156 doraVs housekeeping. 
 
 water to each pound, and boil the citron in it until trans- 
 parent, with the juice of a lemon and half an ounce 
 of race ginger for each pound of fruit. Tie the ginger 
 in a lace or coarse muslin bag, and take it out before 
 bottling the preserve. 
 
 "That is a great favorite at our house," said Mrs. 
 King, " and very inexpensive. As cutting the melon is 
 rather hard work, you might better let the cook do it for 
 you; a strong woman will do it in a few minutes." 
 
 Preserved Crab- Apples. 
 Leave on the stems and prick with a coarse needle with- 
 out paring. Make a syrup as for citron and boil the 
 fruit in it until tender; then take it out with a skimmer 
 and spread it out to cool while you boil down the syrup, 
 as for peaches. 
 
 Orange Marmalade. 
 Take one dozen Seville oranges, one dozen common 
 oranges and one dozen lemons, and boil them all together 
 for five hours; then scoop out the insides, removing the 
 seeds, cut the peel into thin slices and add to every 
 pound of pulp and peel weighed together one pint of 
 water and two pounds sugar. Boil twenty minutes. 
 
SWEETS. 157 
 
 Preserved Quinces. 
 Wipe thoroughly with a crash towel, and cut out the 
 flower; cut them in two and take out any imperfect or 
 worm-eaten parts, then boil very gently in clear water 
 enough to cover them, until you can pierce them easily, 
 but not till they begin to break; they must be firm to 
 look handsome. Save the water they were boiled in and 
 add to it the skins and cores, removed after boiling, being 
 careful to let no wormy parts remain ; set this aside for 
 another use. Quarter the fruit. Make a syrup as for 
 peaches, and finish in the same way. 
 
 Quince Marmalade. 
 This can be made of the smaller and poorer quinces. 
 Boil them soft like the others, then pare and core and 
 cut up into dice. Boil all the parings and cores in the 
 water yon have saved, stirring frequently, until the whole 
 has boiled to rags, then strain through a hair sieve or a 
 piece of coarse book-muslin. Weigh the quinces and 
 take twice their weight of tough, sweet apples pared, 
 cored and chopped fine; allow half the weight of quinces 
 and apples together in sugar; that is, for one pound of 
 quinces and two of apples you will need one and a half 
 
158 dora's housekeeping. 
 
 pounds of sugar. Put the sugar with the water the 
 parings were boiled in over the fire and add the quinces ; 
 after these have boiled a quarter of an hour stir in the 
 apples and boil all together until it is quite thick; then 
 put it up like jelly. 
 
 Brakdied Peaches or Pears. 
 Pound for pound of fruit and sugar; make a syrup of 
 half a gill of water to each pound of sugar; when it 
 comes to a boil, skim, then boil the fruit in it for five 
 minutes, take out the fruit and boil the syrup hard fifteen 
 minutes longer; add one gill of the best white brandy 
 for each pound of fruit, take the syrup immediately off 
 the fire, pour it into the bottles over the fruit, and seal. 
 
 Brakdied Cherries. 
 Leave on the stems; make a syrup as for brandy 
 peaches, and after it boils let it cool partially; then pour 
 it over the cherries, and let them lie in it an hour, off 
 the fire; then put all together over the fire and heat 
 slowly to a boil, after which boil five minutes; take out 
 the fruit with a skimmer, and proceed as with peaches, 
 except that the cherries do not need quite so much 
 brandy — a pint to every five pounds is sufficient. 
 
SWEETS. 159 
 
 Preserved Tomatoes, ripe. 
 Take small, firm, round tomatoes, the yellow are the 
 best; peel them and let them lie between layers of sugar, 
 pound for pound, over night, then drain off the syrup 
 and bring it to a boil, skimming well. Put in the tomat- 
 oes and boil gently twenty minutes ; take them out with a 
 skimmer, spread them on dishes, boil down the syrup and 
 just before pouring it over the fruit add the juice of one 
 small lemon to every two pounds of fruit. If the lemons 
 are large, use in proportion. 
 
 "'Of course you know how to peel tomatoes neatly," 
 said Mrs. King. " Lay them in boiling water until the 
 skin comes off easily, but not a moment longer or the 
 surface will become mushy" 
 
 Green Tomato Preserves. 
 Pierce the fruit, which must be very small, with a fine 
 knitting-needle, but do not peel. Allow seven pounds of 
 sugar to eight of tomatoes, and boil all together till the 
 fruit is clear; add the juice of four lemons, and finish 
 like ripe tomato preserves. 
 
 " I should think the sugar would burn without any 
 water," said Dora. 
 
160 dora's housekeeping. 
 
 " You mustn't let it burn. Put it over such a slow 
 heat that the juice will be gradually drawn from the to- 
 matoes while they are getting hot. You might put in 
 half a cupful. of water to start with, but if there is much 
 the syrup will be thin and poor." 
 
 "What are compotes?" asked Dora, looking over her 
 aunt's receipt book. 
 
 " Fruit stewed for immediate use, not intended for 
 keeping. They are not much used now, as it is so cus- 
 tomary to can fruit, and so do the whole thing before- 
 hand; but they are very nice. If you get a basket of 
 poor, hard peaches, they are much better stewed for tea 
 with a little sugar and water than eaten raw; if your 
 blackberries or raspberries have been picked too long and 
 are not quite fresh, put them over the fire with a very 
 little sugar, and you will have a delicious, wholesome 
 dish for tea; a compote of apples is a grade above apple- 
 sauce, and makes a handsome dish when you want to 
 spare your preserves. Pare, quarter, core and weigh the 
 apples ; make a syrup with a quarter of a pound of sugar 
 and a cup of water to each pound of apples, and after it 
 has boiled up stew the apples in it until they are done, 
 adding the juice of a lemon for every pound of fruit, 
 
SWEETS. 163 
 
 and the rind cut into thin strips, which should be boiled 
 with the apples. If you want them to look firm and 
 handsome take them out with a skimmer and cool them 
 in the dish they are going to table in, while you boil 
 down the syrup a little." 
 
 What are 'candied fruits,' Aunty?" 
 
 I will give you the receipt for them; you will not 
 want many, but they make a beautiful addition to the 
 dessert for a 'company dinner. 5 They are served after the 
 ice cream and just before the coffee. 
 
 Candied Fruits. 
 Make a rich syrup with a pound of sugar to a gill of 
 hot water, have it in a broad, shallow preserving-kettle, 
 as only one layer of fruit should be done at a time; pare 
 and halve your peaches, pears and plums, and stone the 
 cherries, which should be large and sweet; drop them 
 into the syrup and cook slowly until clear; drain them 
 in a skimmer, lay on plates and dry in a heater. In 
 twenty-four hours they ought to be ready to pack away 
 in jars. 
 
 "What is a heater?" 
 tin 
 11 
 
 " A tin arrangement to fasten on to the back of the 
 
162 bora's housekeeping. 
 
 stove and keep things hot without cooking them. I 
 should not know how to get along without one." 
 
 "Can you candy different kinds of fruit together?" 
 
 " Oh, dear, no! Tou must do each kind separately in 
 its own syrup. The syrup will be nearly used up when 
 they are done, and what is left is excellent for pudding- 
 sauces. But when you put them on table they should 
 be all together prettily arranged in a small glass dish. 
 Each person is expected to take only a taste of each, and 
 it is taken with the fingers, like candy." 
 
 " I don't think I know how much a gill is," said Dora. 
 
 " It is a quarter of a pint, or about half a common 
 tumblerful. You can measure half a gill by taking four 
 table-spoonfuls. Now we come to the jellies." 
 
 Currant Jelly. 
 Select currants not very ripe, mash them to a jam and 
 then squeeze through a coarse factory cloth. Allow a 
 pound and a quarter of white sugar to each full pint of 
 juice; heat the juice over the fire and the sugar in shal- 
 low pans in the oven; when both are very hot, put them 
 together and boil five minutes; set off the fire for a few 
 minutes, then skim and pour into glasses. Set these in a 
 
SWEETS. 163 
 
 sunny window for three or four days, cover and keep in 
 a cool place. 
 
 " I think I have heard mamma say that she used 
 ' pound for pint ' of sugar in her jelly, 55 said Dora. 
 
 " Most people use only that quantity, but I find this 
 recipe so absolutely certain to make firm, clear jelly that 
 I always use it. If the currants are the least over-ripe 
 you will find a difficulty in making the jelly ' set ' well. 
 You might try yours with two ounces over the pound, 
 which I dare say would do equally well. 55 
 
 "Have you recipes for other jellies, Aunt Jane? I 
 don 5 t see any. 55 
 
 " The same will do for all, except that for other fruits 
 pound for pint is enough. Wherever the fruit is juicy 
 you add no water. The juice can be extracted from 
 peaches by cutting them into a small stone jar which you 
 set in a pot of boiling water and stir occasionally until 
 the peaches will mash readily, then strain out the juice. 
 Do the same with quinces, except that you may add a 
 cup of water to every five pounds of quince. Parings and 
 seeds should be left in, the whole being cut up together. 
 Grapes make a delicious jelly, the juice being drawn out 
 
164 
 
 by heat in the same manner. When you are making 
 much jelly it is worth while to take first only what 
 juice will drain through the cloth without squeezing, 
 measure the sugar for it and make it up by itself, leaving 
 what has to be squeezed out for plain family use. It all 
 tastes good, but the clearer it is, the more elegant." 
 
 Apple Jelly. 
 Wash and quarter sour apples; put them in a porcelain 
 kettle and cover with cold water; let them boil untouched 
 until they break, then put them away in an earthen bowl 
 or jar for three days; then drain them without pressing, 
 add pound for pint of sugar, and boil three-quarters of an 
 hour. 
 
 "To fill your jelly-glasses," said Mrs. King, "you 
 should always pour from a large pitcher, not try to ladle 
 out the scalding liquor direct from the pot. And the 
 glasses themselves should be heated by being dipped in 
 hot water for a moment, and then wiped rapidly. I ought 
 to tell you that there is another way of making all these 
 jellies; you boil the juice twenty minutes without the 
 sugar, making this in the meantime so hot that you can't 
 bear your hand in it; then pour the two together and put 
 up immediately without further boiling." 
 
SWEETS. 165 
 
 " Did you ever hear of sweet potato preserves, Aunt 
 Jane?" 
 
 " Why, no! Can there be such a thing? " 
 
 "Yes; we had some at Mrs. Owen's once when 
 I was there at tea with mamma. They were so rich 
 and luscious we could only eat a very little. I think 
 she said she made a syrup just as she did for peaches, 
 parboiled the potatoes and cut them in round slices, 
 and then boiled them in the syrup until they looked 
 clear. 5 ' 
 
 " I think I must try that some day," said Mrs. King, 
 "if only for the curiosity of it. Now, I believe that is 
 all you need to know about jellies, so we will go on to the 
 canned fruits." 
 
 Canned Peaches. 
 Take large, white, freestone peaches, pare, stone and 
 drop into cold water. When all are done, drain and 
 measure the fruit and pack in a perserving kettle with a 
 heaping tablespoonful of sugar to each quart of fruit, 
 scattering it between the layers. Fill your kettle and 
 heat slowly to a boil; boil three minutes, can, and seal 
 instantly. Before putting the fruit into the kettle pour 
 in a cupful of water to prevent burning. 
 
166 
 
 Canned Pears. 
 
 For fine pears, prepare a syrup with a quarter of a 
 pound of sugar and a pint of water to each pound of 
 fruit. While this is slowly heating peel the pears, drop- 
 ping each into cold water as it is done. When the syrup 
 boils hard, drop in the pears carefully and boil slowly 
 until they look clear and can be pierced easily with a fork. 
 Have the cans ready and hot, pack in the pears, fill with 
 boiling syrup and seal. 
 
 Common pears must be boiled in water until tender, 
 then thrown into the hot syrup and boiled ten minutes 
 before being canned. They are, however, scarcely worth 
 the trouble of putting up. 
 
 Canned Berries. 
 Heat slowly, without water, in a large kettle. When 
 they begin to boil, add sugar in the proportion of a large 
 tablespoonful to each quart. Before doing this, if there 
 is much juice in the kettle dip it out and save it for pud- 
 ding-sauce. Leave the berries almost dry before putting 
 in the sugar. Boil fifteen minutes and can. 
 
 " The one great thing in canning," said Mrs. King, 
 " is to seal up instantly. Fill the jars until they fairly 
 
SWEETS. 167 
 
 run over with the boiling fruit, have the covers close at 
 hand, and clap them on. Screw as tightly as you can, 
 and as the can cools, screw it down again. Always have 
 the can hot before putting in the fruit. Both preserves 
 and canned fruit should be kept in a cool, dry, dark place. 
 While we are on the subject of canning, I may as well 
 tell you how to do tomatoes, for you'll want an unlimited 
 quantity of them." 
 
 Canned Tomatoes. 
 Pour on boiling water so that you can take off the 
 skins; drain off in a colander whatever juice will come 
 without hard pressing, put them in a kettle and heat 
 slowly to a boil. Boil ten minutes, dip out the surplus 
 liquid; then can, following the directions for preserves. 
 This is much cheaper than buying the canned tomatoes, 
 and if you follow the directions faithfully, it cannot fail. 
 
OHAPTEE X. 
 
 THANKSGIVING. 
 
 " As sure as I'm alive," exclaimed Dora, one morning 
 in November, "next week's Thanksgiving! " 
 
 Although the expression was not strictly grammatical, 
 the fact could not be denied. The Fall had glided away 
 so quickly, it scarcely seemed possible that the venera- 
 ble festival should be close at hand without her having 
 once thought of it. 
 
 " I wish we could have you all here to dinner, Aunt 
 Jane," continued the enthusiastic housekeeper, " and let 
 me get up the dinner. What fun it would be! " 
 
 " My dear child," answered Mrs. King, laughing, 
 " you don't know what you're undertaking. A company- 
 dinner for ten people! Why, it would turn your hair 
 gray ! You'd much better all come in and dine with us, 
 as I was going to ask you to, at any rate." 
 
 But Dora's zeal was not to be quenched so easily, and 
 she ran home to ask her father's consent. Mr. Greenwood 
 
THANKSGIVING. 169 
 
 had grown by this time rather proud of his daughter's ef- 
 ficiency, and was not indisposed to let her show what she 
 could do, so the invitation was promptly given, though it 
 was accepted rather under protest. 
 
 " Now, Aunt Jane," said Dora when she was seated, 
 paper in hand, ready to write down the bill of fare, " don't 
 you put us off with anything but the very best, just be- 
 cause you're going to be the company! Papa won't like 
 it if you do. I want you to tell me a regular Thanks- 
 giving dinner, just such a one as you would have if we 
 were going to your house." 
 
 Mrs. King promised to " play fair," and Dora made 
 out the list. Oyster soup, roast turkey, boiled ham, po- 
 tato snow, tomatoes, baked sweet potatoes, succotash, 
 cranberry sauce, wine jelly and whip cream, as many 
 kinds of pie as she liked to make, nuts and raisins, 
 oranges and apples, and finally a cup of coffee. 
 
 " Be sure to have every article you will need ready on 
 the sideboard beforehand," said Mrs. King. " If you 
 trust to getting things from the pantry or the kitchen 
 when they are needed, there will be a little scurrying in 
 trying to get them on quickly. All your dessert can be 
 set out with the plates, saucers, knives and forks, and 
 
170 
 
 spoons. Yon will need an additional table to put the 
 finger-glasses on, they take up so much room. Lay a 
 fruit-napkin on each dessert-plate and set the finger-bowl 
 on it; then the waiter takes one in each hand and places 
 them on the table, with a knife, fork and spoon to each 
 person. I'll let our Maggie come and help Serena with 
 the waiting, for only an experienced person could serve 
 so many people well, and I dont think Serena has had 
 much practice in that line." 
 
 " She hates to wait on table," said Dora. " It is always 
 easier for one of us to get what is wanted than to try to 
 get her in from the kitchen; and as for staying in the 
 room, you might as well have a streak of lightning." 
 
 "We can easily manage that. ITow as to the table. 
 Tou might better clean all the silver well the day before, 
 and have it off your mind. There must be a large spoon 
 at each place for the soup, besides those provided for the 
 vegetable dishes. If you havn't enough I'll lend you 
 some; but for oyster soup dessert spoons do very well, so 
 I think you have all you will need. Of course the tur~ 
 key will be before your father; can you carve a ham 
 neatly?" 
 
 "Pretty well; I've done it, often." 
 
THANKSGIVING. 171 
 
 "Then the ham can be at your end. If the carving- 
 knives need sharpening, have it done beforehand; there's 
 nothing more discouraging than a dull knife, and few 
 things (in a small way) are more trying than the squeak 
 of a knife across a sharpener, or the grating of two edges 
 together. Now I think we might begin on our recipes. 
 But first, do you know how to make pie-crust?" 
 
 " Oh, yes ; I took the directions from Amy's book, and 
 Cousin Helen showed me how to put it together.* It 
 was excellent. But is there going to be enough? Don't 
 scrimp, Aunt Jane." 
 
 " No, I don't intend to. I'll give you the directions 
 for whatever dishes you haven't down in your book; 
 those for jelly and whip you will find in Amy's. As you 
 can make the pastry, you have only to decide as to the 
 filling of your pies. "When I was a little girl it used to 
 be an object of pride with country house-keepers to see 
 how many kinds they could display at their Thanksgiv- 
 ing dinners at once. My mother knew a woman who 
 had twenty-eight, but I think we never got farther than 
 eleven, There was no waste about it, you know; if the 
 pies were set in a cool place they would keep for a fort- 
 
 *This process is explained in " Six Little Cooks," p. 78. 
 
172 
 
 night, and as they were made especially rich and good 
 for this occasion, we had a regular feast of them." 
 
 "What were your eleven kinds, Aunt Jane?" 
 
 "I'll try to remember. Mince, green apple, dried 
 apple, dried peach, pumpkin, dried cherry, custard, cran- 
 berry, cocoanut — oh, I'm running short." 
 
 " Lemon, perhaps? " 
 
 " Ko; I had never heard of a lemon pie then. I know 
 I begged my mother to let me have some preserves so as 
 to make a greater variety, but she would't consent to such 
 waste. I think the others must have been Marlborough 
 pudding, which looks like a pie, you know, and quince, 
 stewed up with apple like marmalade, but not rich enough 
 to preserve." 
 
 " I'll make as many as I can," said Dora. " But I 
 must have some mince-meat." 
 
 u Oh, never mind that for this time," answered her 
 aunt. " Mince-meat ought to stand two or three weeks 
 before it is used, and takes a long time to make. After 
 Thanksgiving you can make some, and then it will be 
 ready for Christmas. You must have a pumpkin pie, of 
 course, or it wouldn't be Thanksgiving; and a cranberry- 
 tart, with twisted strips of paste laid on in diamonds 
 
THANKSGIVING. 173 
 
 across the top, in the regular old fashion. As these are 
 such universal favorites there ought to be two apiece of 
 them ; and then if you make a couple of lemon or cocoa- 
 nut, there will be all we need and a great deal more than 
 we ought to eat. Now take your receipt-book, and we'll 
 go at things in regular order." 
 
 Oystee Soup. 
 Strain the liquor from two quarts of oysters, and put 
 it in a sauce-pan on the back of the stove; then wash 
 the oysters and remove every particle of shell. Heat 
 three pints of milk with a few blades of mace, and when 
 it is hot add to it three ounces of butter rubbed to- 
 gether with one and a half of flour; stir this into the 
 milk and when it begins to thicken add the liquor from 
 the oysters, which must be hot but not boiling. Add 
 salt and pepper to taste. When the oysters are well 
 puffed out and the edges ruffled, serve the soup. Eat 
 with small crackers. If there should be more than half 
 a pint of liquor in the two quarts of oysters, take less 
 milk, so as to keep the quantity of liquid the same. 
 
 Roast Turkey. 
 Make a stuffing with stale bread-crumbs and two table- 
 
174 dora's housekeeping. 
 
 spoonfuls of butter, seasoned with pepper, salt, and sweet 
 majoram or thyme; make it into a mass with a little 
 hot water or milk, and set aside for use. Clean the 
 turkey thoroughly, if this has not been done at the market, 
 being careful in taking out the entrails not to break the 
 " crop." Then wash out the cavity, first with a little 
 water in which a teaspoonful of soda has been dissolved, 
 and then in clear water. Crush the point of the breast- 
 bone with a rolling-pin ; then truss the fowl in this way : 
 Cross the last joint of the wing above the first joint, and 
 skewer them close to the body; cut off the neck, first 
 drawing back the skin an inch or two. Near the " Pope's 
 nose," each side of the opening made for " drawing " the 
 fowl, make an incision, into which by pressing back the 
 legs very gently and perseveringly, the ends of the legs may 
 be slipped. Stuff this part of the fowl full, and then 
 sew it up with strong cotton. Stuff the breast through 
 the neck, and tie a string tightly round the skin to keep 
 in the dressing. Both string and thread must be removed 
 before the fowl is dished. The same directions will serve 
 in trussing other fowls. 
 
 In roasting, if the fire is good and the turkey tender, 
 allow about ten minutes to the pound ; if otherwise, longer. 
 
THANKSGIVING. 175 
 
 A tough fowl should always be parboiled before roasting. 
 Put two cupfuls of water in the dripping-pan, and lay 
 the turkey on a grating on top of this, if you can procure 
 or make one. This steams the under part of the fowl, 
 and prevents the skin from cracking. Spot the top of 
 the fowl with butter or drippings, and baste frequently. 
 If the top browns before the rest is done, lay a piece of 
 white paper over it. Boil the giblets, chop them very 
 fine and add them with the water they were boiled in to 
 the gravy, which you can make in the dripping-pan after 
 the fowl is taken out. Thicken with a spoonful of browned 
 flour, wet up with water that it may not be lumpy, and 
 boil up once before pouring into the gravy-boat. If 
 there is too much fat in the drippings, pour it off before 
 putting in the giblets, as it will give a disagreeable taste 
 to the gravy. 
 
 Boiled Ham. 
 Select a small ham for boiling; soak it over night, and 
 in the morning wash hard with a coarse cloth, and scrape 
 the under part. Boil very slowly in plenty of water, 
 allowing not less than twenty minutes to the pound; 
 when done, take off the skin carefully without defacing 
 
176 
 
 the ham. Send to table with dottings of black peppei 
 over the top, and, if you like, stick a clove into the mid- 
 dle of each one of these. If you wish the ham to be per- 
 fectly delicious, bake it for two hours in a slow oven after 
 it is skinned; put vinegar instead of water into the drip- 
 ping-pan, and baste with that. The top of the ham 
 should be covered to prevent burning. Ten minutes be- 
 fore it is done, take it out and cover it with grated bread, 
 then return it to the oven, to brown on the top. Serve 
 with a frill of cut white paper around the bone. 
 
 " You haven't room in the oven for the ham and tur- 
 key both," said Mrs. King, " so you can boil the ham the 
 day before, as it should be cold to eat with the turkey. 
 When there is no other meat for dinner it should be 
 served hot." 
 
 Cranberry Sauce. 
 Wash and pick over a quart of cranberries and stew 
 slowly with a teacupful of water, stirring often. They re- 
 quire at least an hour and a half to cook. When you 
 take them from the fire, sweeten to taste with white sugar, 
 and be sure that your taste is a Yerj sweet one. Do not 
 sweeten while over the fire. Serve cold. A handsomer 
 
THANKSGIVING. 177 
 
 dish is made by straining the whole while hot through a 
 colander or sieve into a mould wet with cold water, then 
 turning it out when firm into a glass dish, but for taste 
 the other is preferable. 
 
 Sweet Potatoes. 
 Always choose potatoes of as nearly the same size as 
 possible. Roast them until the largest feels soft when 
 you press it between your finger and thumb. They need 
 a little longer time, both for roasting and boiling, than 
 Irish potatoes. They are very good warmed over for 
 breakfast, cut in slices and fried. 
 
 " We always serve sweet potatoes at our house as a 
 separate course," said Mrs. King, u and send round the 
 butter-dish with them. Otherwise we never have butter 
 on the table with hot meat and gravy, except when there 
 is corn on the cob, which of course requires it." 
 
 " I don't think I have any receipt for potato snow," 
 said Dora. 
 
 " It is very simple. Use the rule for mashed potatoes, 
 
 and when they are ready rub them quickly through a 
 
 colander into the vegetable dish, being very careful not 
 
 to touch the mass after it falls into the dish. The only 
 
 12 
 
178 dora's housekeeping. 
 
 objection to this is that it is apt to be cool by the time 
 you eat it; but it looks so pretty that one doesn't mind 
 that if there are plenty of other things." 
 " Now please give me the recipes for pies." 
 " You will find an excellent one for lemon pies in 
 Amy's book, No. 74, only don't make the mistake Gracie 
 did once, of leaving out the sugar! She had accidentally 
 omitted it in copying, and you should have seen the wry 
 faces we all made when we tried to eat it. It needs a 
 good large cup of sugar. If you like, you can make Es- 
 ther's Pudding instead (No. 66), only you must double 
 the quantities. The directions for cocoanut pudding 
 come just after it in the little book. For cranberry tart, 
 you make the sauce beforehand, but don't boil it long 
 enough to make a jelly; the rest will be done in baking. 
 What are called pumpkin pies are now generally made 
 of squash, which is rather more easily prepared, and has 
 a more delicate flavor; but I will give you the recipes for 
 both." 
 
 Pumpkin Pie. 
 Remove the seeds and rind, cut up the pumpkin and 
 stew until soft in water enough to cover it, taking care 
 
THANKSGIVING. 179 
 
 not to let it burn; dry off the water gradually over the 
 fire until the pumpkin looks a dark brown; strain 
 through a colander, add to one quart of it a quart of milk 
 and from two to four eggs, according to the richness 
 desired; one teaspoon salt, one cup coffee-sugar, one 
 heaping teaspoon ginger, half as much cinnamon and 
 half a teaspoon grated nutmeg. The eggs must be beaten 
 separately and very light. Bake without upper crust. 
 Many people prefer it without any other spice than 
 ginger. 
 
 Squash Pie. 
 Cut a winter squash into pieces and remove the seeds, 
 but do not pare it, then steam it until perfectly soft, and 
 rub through a colander. Stir in milk to make a thick 
 batter, add three eggs for each quart of the mixture, 
 sweeten to taste and flavor with a little cinnamon and 
 ginger, but not as much as for pumpkin. If desired 
 richer, use four eggs instead of three. 
 
 " For most pies made of fruit, whether fresh or dried," 
 said Mrs. King, " your own judgment will suffice with- 
 out special rules. Tou must first sweeten the fruit to 
 taste, and if it is dried, be sure that it is perfectly clean, 
 
180 dora's housekeeping. 
 
 and well stewed before being poured into the crust. It 
 does not cook much in baking. Peaches make the best 
 pies of this kind, according to our taste; but dried apples 
 are excellent if stewed until very soft, and flavored with 
 lemon or dried orange peel. They are a little insipid 
 without some added flavor." 
 
 " Doesn't ripe fruit need stewing, Aunt Jane?" 
 
 "Peaches do not; you merely place a layer of sliced 
 peaches and a sprinkling of sugar alternately until your 
 dish is full, then pour over a tablespoonful of water and 
 cover with crust. Of course the plate is lined with paste 
 first. Ripe, juicy, tart apples may be treated in the same 
 way, but require more sugar and a very little powdered 
 cinnamon or cloves. Another way is to stew them with 
 very little water, rub through the colander and stir in a 
 teaspoonful of butter to each pint of apple, add sugar and 
 spice to taste, and do not pour into the pie-plate until the 
 sauce is cool. This looks better without an upper crust, 
 or with strips laid across like cranberry. Just before 
 serving, sift over a little powdered sugar." 
 
 " I wish you'd tell me how to make a roller dumpling, 
 Aunt Jane." 
 
 " You will find a full account of them in Amy's book, 
 
THANKSGIVING. 181 
 
 I think it is No. 49. When yon haven't jam, or don't 
 want to use it, dried currants, well washed and evenly 
 spread over, make a very good substitute, only rather 
 rich." 
 
 The preparations for the Thanksgiving dinner went on 
 in the most flourishing manner. Dora obtained a dis- 
 pensation by which she was allowed to leave school at 
 noon the day before, and all materials having been col- 
 lected she spent the afternoon in the kitchen, busy with 
 her pastry and final arrangements. As Serena was cook- 
 ing the dinner at the same time, Dora thought it would 
 be a good time to give her some gentle hints as to wait- 
 ing on table. 
 
 " Maggie will be here to help you," she said, " and she 
 understands all about it. "We'll have everything that 
 will be wanted ready on the side-table beforehand, and 
 all you'll have to do will be to change the plates after the 
 soup, and then again when we are ready for the dessert- 
 Aunt Jane says " 
 
 "Guess you'll have to do your own waitin' on, and 
 cookin', too," interrupted Serena, " for I haint a goin' to 
 be here. My folks is comin' for me to-night." 
 
 "Why, Serena!" exclaimed Dora, taken all aback, 
 
182 dora's housekeeping. 
 
 "why didn't yon tell me before?" I can't get anybody 
 else now, it's so late." 
 
 " You might a' knowed without tellin' that I wasn't a 
 goin' to stop and work on a holiday," remarked the 
 amiable " help." " An' I shan't be back till after break- 
 fast next day, neither." 
 
 Dora had learned prudence by bitter experience, and 
 she restrained the angry words that rose to her lips, 
 merely remarking that she was sorry, and that it was a 
 great inconvenience. As soon as possible she ran in to 
 her aunt and related the story of her woes. 
 
 " I m very sorry for your disappointment, dear," said 
 Mrs. King, in her kind, sympathetic tones. " It is in- 
 tolerably provoking, certainly; but as we must put up 
 with it, I think you might better all come in and dine 
 with us this time, and perhaps some other time we can 
 return the visit, when you have better luck." 
 
 " But every thing is ready," persisted Dora, trying 
 hard to keep back the tears which would stream down 
 her face in spite of all her efforts, at this failure of her 
 plans. " And my pies and jelly look perfectly lovely, 
 and I had engaged a pint of cream for the syllabub, and 
 everything. I think you ought to let me send the things 
 
THANKSGIVING. 183 
 
 all in, so that it can be our dinner, even if it is cooked 
 at your house." 
 
 " I have an idea! " said Aunt Jane gaily. " Since you 
 are so bent upon it, suppose I lend you my cook for the 
 occasion and let Maggie do the waiting, and then it will 
 be your dinner out and out. How will that suit you? " 
 
 "Oh, you dear, delightful Aunt Jane!" exclaimed 
 Dora, springing up in rapture; "how good in you to 
 think of that! It will be just the very thing! But will 
 she want to come? Haven't you promised to let her go 
 out?" 
 
 " I offered to, but she declined. You know she has no 
 other home but this. So we'll consider it settled." 
 
 Dora went home feeling quite light-hearted, but did 
 not dare to tell her father anything until he had finished 
 dinner, for she knew he would be very angry. The 
 moment he heard the circumstances he rose from the 
 table and marched with rapid strides towards the kitchen. 
 
 "Oh, papa, what are you going to do?" exclaimed 
 Dora running to him and clinging to his arm. " Please 
 tell me." 
 
 " To tell that woman to take off her baggage with her 
 and never show her face in this house again! " answered 
 
184 doea's housekeeping. 
 
 Mr. Greenwood, trying to shake off his daughter. u The 
 insolent creature!" 
 
 "Oh, don't, Papa, please don't! If you only knew 
 how perfectly awful it was to be without a girl when I 
 am going to school you wouldn't do it. If it was in 
 vacation I shouldn't mind it. Just remember what times 
 we had before she came, and it wouldn't be any better 
 now. And I'm studying so hard to get ready for our 
 Christmas exhibition! And perhaps Annie may come 
 back before the next holidays. Please let her stay, 
 Papa!" 
 
 Papa was very unwilling to give way, but seeing that 
 his daughter had common sense on her side he yielded 
 at last, though not without some growling. Dora was 
 not easy in her mind until she saw him safe in the parlor 
 and the door shut, after which she knew there would be 
 little likelihood of his meeting the refractory maiden. 
 
 I wish I had space to tell you of the gay dinner-party 
 the next day, but I can only mention one or two incidents 
 which interested the young people. When the table was 
 cleared for dessert, five grains of dried Indian corn were 
 ceremoniously laid by the side of each plate. The 
 children opened their eyes and looked at their aunt, who 
 
THANKSGIVING. 185 
 
 only smiled. "Don't you know what it means?" said 
 she after a while. 
 
 Some guesses were made, but none hit the right 
 answer until Dora called out, " Oh, I know! It was one 
 time when the people at Plymouth had run so short of 
 provisions that there was only enough corn left to give 
 five grains to each person. Isn't that what it's for, Aunt 
 Jane? " 
 
 " Yes, it is to remind us of what they went through 
 by contrasting their supply with our abundance. And 
 you know that before it became necessary to distribute 
 the five grains apiece, a ship came from England loaded 
 with provisions ; so we will consider that represented by 
 our dessert." 
 
 When this had been duly discussed, Amy said that she 
 had brought over a dish of her own preparation, which 
 she would like them to try ; only they must be blindfolded 
 and promise positively not to look. The name of it was 
 "Blind Chestnuts." 
 
 So they promised, and she fed them all round with as 
 many of her chestnuts as they would eat, which did not 
 amount to a great number because they said they were 
 sure there was some trick about it, and were impatient 
 
186 dora's housekeeping. 
 
 to find out what it was. Then they opened their eyes, 
 and discovered that she had been feeding them with small 
 lumps of roast sweet potato, made as nearly as possible 
 into the form of chestnuts, and they had never discovered 
 the difference. 
 
 " They were good, any way, 5 ' remarked the juveniles. 
 u But you can't catch us that way again ! " 
 
 " No," said Mrs. Grant, " it's for you to remember it 
 and catch somebody else." 
 
CHAPTER XI. 
 
 THE HOLIDAYS. 
 
 The approach of Christmas brought the promise of a 
 great pleasure in addition to those belonging especially 
 to the season. Grace and Mabel Yernon, Amy's cousins, 
 were to come some days before Christmas and spend a 
 fortnight, and as Mabel and Amy were nearly of an age 
 and Grace two or three years older, it was agreed that the 
 latter should make her visit to Dora. 
 
 "Now I must make some mince-meat," said Dora. 
 " Grace won't think I'm any house-keeper at all if we 
 don't have mince-pies." 
 
 « Yery well," answered Mrs. King, to whom this ap- 
 peal was made, " I'll tell you how to make it, but you 
 must be prepared to take a great deal of trouble." 
 
 " I don't mind that," said Dora, " if I can only have 
 things that will make a fine appearance and have a grown- 
 up look to them. And I'm going to learn how to make 
 bread, too, in the holidays." 
 
188 
 
 " Ambitious young woman ! " remarked her aunt. 
 " Well, since you are bent upon distinguishing yourself 
 I suppose I must give you my best recipe, though I warn 
 you that it is too rich for common use, and that I shall 
 advise you to make up a plainer kind for your family." 
 
 " Do let me have the best while I am about it, Aunt 
 Jane," answered Dora; "these are for all my life, you 
 know. Then you can give me the plain one afterward." 
 
 " Here it is," said Mrs. King. " I took it down from 
 the lips of an English house-keeper whose pies were un- 
 surpassable, to my taste." 
 
 Mince Meat. 
 Five pounds lean beef, boiled and chopped fine, two 
 and a half of minced suet, four of seeded raisins, two 
 of currants, tw T o of sliced citron, six of brown sugar, 
 half a bushel sour apples, first measured, then pared, 
 cored and chopped, three pints of boiled cider and one 
 of molasses, two grated nutmegs, half a teaspoonfnl black 
 pepper, and salt to taste. If not moist enough, add 
 common cider. Mix well together and boil one hour. 
 "When cool add brandy to taste, then set away in large 
 stone jars in a cold place, and cover closely. 
 
THE HOLIDAYS. 189 
 
 " I make a little variation on that by leaving out the 
 pepper and one nutmeg and substituting one teaspoon- 
 ful cinnamon and one of ground cloves. You must 
 always taste your mince-meat when it is thoroughly 
 mixed, and if it needs more spice or sugar, throw in 
 a little at a time till it tastes right. Here is a plainer 
 recipe." 
 
 Family Mince Meat. 
 Two pounds lean boiled beef, one of chopped suet, 
 three of apples, two of raisins, one of brown sugar, a 
 little salt, pepper, cinnamon, cloves and nutmeg to taste; 
 moisten with sweet cider. 
 
 " If you want to try the first recipe," said Mrs. King, 
 " I should advise you to take half of all the quantities 
 and then slightly diminish those of fruit. That would 
 give you, say, one and a half pounds raisins, three- 
 quarters of currants and a half a pound citron, which 
 would, make very good pies, and more wholesome than if 
 they were richer. There's one thing that you can't be 
 too particular about; it is to have your beef perfectly 
 cleared from fat and gristle, and your suet from strings 
 and bloody scraps, before chopping them. This requires 
 
190 doea's housekeeping. 
 
 both patience and attention, but nothing must induce 
 you to neglect it." 
 
 " Couldn't you tell me some more things to try while 
 Grace is here, Aunt Jane? She is a famous cook, and she 
 always likes to learn something new." 
 
 " Yes, I have many that are not down in her book, and 
 unless she has obtained them since I was there, they will 
 be new to her. Here is a very nice one." 
 
 Spanish Cream. 
 Beat the yolks of three egg with half a cup granulated 
 sugar, heat half an ounce isinglass in three pints milk; 
 when it is dissolved and the milk risen to boiling point, 
 stir them slowly into the yolks; boil once more and then 
 stir in the frothed whites. Pour into moulds and set 
 away to cool. 
 
 Plum Pudding. 
 One cup chopped suet, one of molasses, one of sour 
 milk, four of flour, three quarters of a pound fruit (if 
 raisins, seeded but not chopped, if currants, washed very 
 clean*), an even teaspoonful each of soda and salt, spice to 
 taste; boil or steam two hours. Serve with liquid sauce. 
 
 *Directions for washing dried currants will be found in "Six Little Cooks,' 
 p. 174. 
 
the holidays. 191 
 
 Extempore Pudding. 
 Boil one pound rice with a teaspoonful salt, first wash- 
 ing the rice in several waters; while hot stir in four table- 
 spoonfuls of stewed apples, cherry or any kind of jam or 
 preserve of which you have a little left over, add one 
 heaping tablespoonful butter, half a pound (or one 
 tumblerful) sugar, one teaspoonful cinnamon if you use 
 apple sauce. Bake half an hour. 
 
 Children's Pudding Sauce. 
 One pint sweet milk, butter the size of a walnut, two 
 well-beaten yolks of eggs, one teaspoonful vanilla or bit- 
 ter almond flavoring; melt butter in milk, beating all the 
 time, then take it from the fire and beat until cool; stir 
 a little of this into the yolks, beat well and gradually add 
 the rest, heat over a slow fire until it thickens a little, 
 sweeten to taste, then take it off the fire and stir until the 
 sugar is dissolved. 
 
 Plain Pudding-Sauce. 
 
 One heaping tablespoonful butter, five of sugar, one of 
 
 corn starch rubbed smooth in milk; beat to a cream, 
 
 then add gradually one pint boiling water, one well-beaten 
 
 egg, a little nutmeg and wine or lemon-juice if desired. 
 
192 dora's housekeeping. 
 
 Molasses Cookies. 
 One cup molasses, half a cup each of sugar, butter and 
 sweet milk, one tablespoonful ginger, half a teaspoon ful 
 salt, the same of saleratus, flour enough to roll easily. 
 
 Minute Cookies. 
 One cup sugar, one half cup each of water and butter, 
 one pint flour, one half teaspoonful soda. Roll thin and 
 bake quickly. 
 
 Delicate Cake. 
 One and a half cups each of sugar and flour, one-half 
 cup each of butter, milk and corn starch, whites of six 
 eggs, one teaspoonful cream tartar, one-half do. soda. 
 
 Snow Tea-Cake. 
 Four cups flour, three of sweet milk, two eggs, one 
 tablespoonful sugar, two teaspoonfuls baking-powder. 
 Bake in muffin-rings. 
 
 Jane's Crullers. 
 Two cups sugar, one of sour milk, four eggs, four 
 tablespoons melted butter, one teaspoon saleratus dis* 
 solved in milk. Mix with flour enough to thicken it 
 well, and let the dough stand one hour before baking. 
 
THE HOLIDAYS. 193 
 
 " There, I think that will do," said Mrs. King. " I 
 dare say Grace will have some new ones to add, for 1 
 hear she is busy collecting all the time." 
 
 Christmas was to come on Monday, and the visitors 
 arrived on the previous Friday, and were warmly wel- 
 comed. After Dora and Grace had retired to their room 
 for the night they had a long, confidential conversation 
 about various matters, — of which we will report only so 
 much as concerns our especial subject. 
 
 " Of course Serena will go home to-morrow evening," 
 said Dora, " and we shan't see her again before Tuesday 
 morning; but she leaves almost everything ready that 
 we need on Sunday, so you won't be so very much bored 
 by my attempts at cookery. Then on Christmas we all 
 go to Aunt Jane's, and she'll be sure to give us some- 
 thing gorgeously good, so I think we'll manage to exist." 
 
 " Let me come into the kitchen and help you while 
 Serena's gone," said Grace. " I think it's just a3 nice a 
 way to visit as any." 
 
 " If you like it, I'm sure I shan't object," answered 
 her cousin. " And I wish you'd help me think up some- 
 thing new for breakfast. I'm so tired of the old ones I 
 don't know what to do." 
 13 
 
194 dora's housekeeping. 
 
 " Do you have liver and bacon? Yeal hash? Fish- 
 balls ? Stewed kidneys ? Sweatbreads ? Mackerel ? 
 Frizzled beef? Ham and eggs? Corned beef hash? 
 Omelette ? All sorts of potatoes ? Muffins ? Toast i 
 Fried mush? Fried hominy? Buckwheat cakes? Johnny 
 cake? Picked-up cod-fish? Warmed-up beef and mut- 
 ton and things?" And receiving an answer in the 
 affirmative to each suggestion, Grace paused with a 
 puzzled air, as if her imagination had given out. 
 
 " I'll look over my book and see if there's anything 
 else," said she, " but those are our stand-bys. Then you 
 know there are veal cutlets and mutton chops and pork 
 tenderloins and beef steak?" 
 
 " Yes, but I like all those better for dinner. In sum- 
 mer it is easy enough, because then there are plenty of 
 eggs and we can often get fresh fish; but now I go through 
 the rounds and begin again, and it seems as if the same 
 thing came so very often." 
 
 The next day a regular cooking frolic began. The 
 girls made every thing they could think of that could 
 possibly be used for two days, and a new kind of cake 
 that should never be cut until the day after it was made, 
 and would keep a week if tightly boxed. I will give you 
 this and some other of their recipes. 
 
the holidays. 195 
 
 Clove Cake. 
 One and a quarter cups butter, two cups brown sugar, 
 four of flour, one of milk, half a cup molasses, five eggs, 
 one pound raisins, half a teaspoonful soda, one teaspoon- 
 ful each of cloves, cinnamon and nutmeg. Bake in two 
 loaves. 
 
 " You must be careful to get the flour measured just 
 rightly," said Grace, " or the cake will all crumble to 
 pieces. The first time I made it you could hardly eat it 
 except with a spoon." 
 
 Empress Pudding-. 
 Boil a quarter of a pound rice with half a tea- 
 spoonful salt slowly in as much milk as it will take 
 up, adding more as it is needed. When perfectly 
 soft add two ounces butter, and after it has cooled, 
 three well-beaten eggs. Spread this mixture over the 
 bottom of a pudding-dish and cover with a layer 
 of jam, continuing these alternately until the dish 
 is full. Bake in a moderate oven three quarters of 
 an hour. Eat cold. If you wish it superlatively 
 good, cover it, when helped, with cream or boiled 
 custard. 
 
196 dora's housekeeping. 
 
 " We'll make that for to-morrow," said Grace. " "Won't 
 they open their eyes? Now give me a plain one for to- 
 day." 
 
 " I'll give you one I took from Marion Harland. It's 
 good and easy." 
 
 Cracker Pudding. 
 Warm a quart of milk and pour it on one cup 
 powdered soda crackers; let them stand together fifteen 
 minutes, then add the beaten yolks of five eggs, two 
 tablespoonfuls melted butter and half a teaspoonful sod? 
 dissolved in hot water; beat all smooth and add the 
 whipped whites. Eat hot, with sauce. 
 
 Soft Gingerbread. 
 Half a cup melted butter, two cups West India molas- 
 ses, one cup sour milk, one egg^ one tablespoon ginger, 
 two teaspoons soda, flour enough to make a batter. 
 
 Patent Tea Cake. 
 Sift two teaspoonfuls cream-tartar into one quart flour; 
 take two tablespoonfuls sugar, two well-beaten eggs, one 
 heaping tablespoonful melted butter, and mix all together 
 in one pint milk. Just before baking, add one teaspoon- 
 ful soda, and bake in gem tins or mufBn rings. 
 
THE HOLIDAYS. 197 
 
 " I've found something new for breakfast in Mrs. 
 Miller's book," said Grace. " We might as well try it, 
 and if we like it we can copy out the recipe." 
 
 Breakfast-Beef. 
 Three-quarters of a pound of cold roast beef, cut in 
 small, thin bits; let this heat slowly in half a pint cold 
 water, with one tablespoonful Chili sauce, one teaspoonful 
 of salt and half a teaspoonful pepper. Rub the butter 
 and flour together with a little of the hot gravy; add 
 them to the beef; let it simmer long enough to cook the 
 flour; then serve, ornamenting the dish with points of 
 toast. 
 
 " Have you any Chili sauce? " 
 
 " No ; but I dare say Worcestershire will do just as 
 well. What's your idea about Christmas morning break- 
 fast?" 
 
 " Stewed oysters ! I know they're rather dear, but it's 
 only once a year. Do you think your father would mind 
 it?" 
 
 " No," said Dora, " he says he doesn't mind what things 
 I use if I only make something good. He doesn't like 
 to have expensive materials spoiled." 
 
198 dora's housekeeping. 
 
 " I don't suppose anybody does. But I don't think 
 we can spoil them, they're so easy to do. Can you get 
 them here? That's rather important." 
 
 "Oh, yes; they come in cans. I'll send down directly 
 for fear we should forget it, and you might be writing 
 down the recipe." 
 
 Stewed Oysters. 
 
 Strain the liquor from the oysters and wash them clean; 
 then let them cook a few minutes slowly in their own 
 liquor until they ruffle. Have ready a drawn-butter 
 sauce, not too thin ; stir in the oysters and liquor, boil up 
 once, and serve hot with crackers. The little crackers 
 about the size of a dime are the nicest. 
 
 " While I'm about it I may as well give you the next 
 one, though it isn't a breakfast dish." 
 
 Scalloped Oysters. 
 Butter a pudding-dish very thoroughly and place in 
 the bottom a layer of powdered cracker, which is to be 
 wet with a little of the oyster-liquor and milk in equal 
 parts. Next put a layer of oysters, over which sprinkle 
 salt, black pepper, nutmeg and cayenne, which should be 
 mixed together beforehand in the proportions of three 
 
THE HOLIDAYS. 199 
 
 teaspoonfuls of salt to half a teaspoonful pepper, half a 
 grated nutmeg and a pinch of cayenne. Dredge this over 
 the oysters and then spread small bits of butter evenly 
 over them ; then another layer of moistened cracker, and 
 so on until the dish is full. Cover at first till nearly 
 cooked, and brown at the last. Let the upper layer be 
 of cracker, moistened with an egg beaten into the milk. 
 Do not attempt this until you have judgment enough to 
 know how to season properly, or until you have some one 
 to show you. 
 
 As this history doth not profess to give a full account 
 of Dora Greenwood's life, but only busies itself with an 
 occasional glimpse of her experiences as a housekeeper, 
 the writer thereof must be pardoned for not going into 
 details concerning Aunt Jane's Christmas dinner, which 
 came off as per programme; but will only give the bill of 
 fare as written down afterwards by Dora herself, for future 
 reference: 
 
 First, mock turtle soup ; then boiled turkey with oyster 
 sauce, meat pie, potato croquettes, canned corn and mac- 
 aroni; fried oysters, served with dressed celery for the 
 second course; after which, mince pies, a plum pudding, 
 
200 dora's housekeeping. 
 
 some water-ices from the confectioner's, Malaga grapes 
 and black Haniburgs, beautifully grouped together in a 
 fruit dish ornamented with leaves, and finally, the inevit- 
 able cup of coffee. As the children did not partake of 
 this last, Cousin Helen had prepared some home-made 
 mottoes for them, in which the verses were written by 
 herself, and being appropriate to the company, caused 
 much amusement. 
 
 " Not a single thing that we had at our Thanksgiving 
 dinner except the coffee! " exclaimed Dora, in amaze- 
 ment. " Even those beautiful rolls instead of our pieces 
 of bread by the plates, and fried bread for the soup in- 
 stead of crackers! Oh, yes, I forgot; there was one more 
 thing we both had alike; it was the ice- water! " 
 
 " Tou know I only give a dinner-party once a year, 
 Dora," said her aunt apologetically, "so I thought I 
 might be a little extravagant. Whenever you have half 
 an hour to spare, I'll give you all the directions." 
 
 As this did not happen for some time, we may as well 
 give Mrs. King's recipes at once. Taking the dinner in 
 order, we must begin with 
 
 Mock Turtle Soup. 
 Soak one quart turtle or black beans over night, then 
 
THE HOLIDAYS. 201 
 
 put them over the fire with a sonp-bone chopped up 
 small, and boil slowly for five or six hours. When half 
 done add half a teaspoonful ground cloves, and salt and 
 pepper to taste. When done, strain through a colander, 
 pressing through enough of the pulp of the beans to 
 make the soup as thick as you desire, and add when you 
 dish it one or two hard-boiled eggs cut in slices, and a 
 finely sliced lemon. Some people add half a tumblerful 
 wine. Serve with slices of bread fried in butter or drip- 
 pings and cut into squares, which should be passed round 
 in a dish and taken out with a spoon, like small crackers. 
 If you choose to take the trouble, you can enrich your 
 soup by adding 
 
 Force Meat Balls. 
 Three-quarters of a pound veal, three ounces salt pork, 
 two of grated bread, three tablespoons sweet cream or 
 milk, one teaspoon salt, half a teaspoon each of pepper 
 and summer savory, one beaten egg. Chop the veal and 
 pork as fine as possible and mix them with the other in- 
 gredients; make them into smooth round balls a little 
 larger than a marble; fry in deep lard, and place in the 
 tureen before pouring in the soup. 
 
202 dora's housekeeping. 
 
 Boiled Turkey. 
 Clean and truss, the same as for roasting; then stuff 
 with a similar dressing, except that you substitute chop- 
 ped oysters for the sweet herb used for roast turkey, and 
 add a little milk. When oysters are not to be had, 
 chopped celery will do. Wrap the turkey closely in a 
 thin cloth which should be dredged with flour on the in- 
 side to prevent the fowl from sticking. Boil very slowly 
 and steadily, allowing fifteen minutes to a pound. Serve 
 with oyster or celery sauce, according to the dressing. 
 
 Oyster Sauce. 
 
 Take a cupful of the liquor in which the turkey was 
 boiled, the same of milk, and eight oysters chopped fine # 
 Stir in a tablespoonful of flour rubbed smooth in milk, 
 the same of butter and a little finely-chopped parsley. 
 Boil up once and serve immediately. 
 
 Another way is to make a drawn -butter sauce, into 
 which you pour the liquor drained from half a pint of 
 oysters; when made, plunge in the oysters whole and boil 
 five minutes. 
 
 Celery Sauce. 
 Boil two lar^e heads of celery with a few blades of 
 
THE HOLIDAYS. 203 
 
 mace in salted water until tender; drain and cut into 
 small bits. Take a teacupful of the liquor in which the 
 fowl was boiled, and thicken it with a heaping tablespoon- 
 ful of flour; add the same quantity of butter, and salt to 
 taste; lastly, a teacupful of cream or milk. Stir and beat 
 until it is smooth, then heat almost to boiling, stirring 
 all the while. Serve in a gravy-boat. 
 
 Beef-Steak Pie. 
 
 Cut the steak into pieces an inch long and stew with 
 the bones (which must be cracked), in just enough water 
 to cover the meat, until it is half done. At the same 
 time, parboil a dozen potatoes in another pot. Line a 
 baking-dish with paste, put in a layer of the beef (remov- 
 ing the bone), with salt and pepper and a very little 
 chopped onion ; then one of sliced potatoes with a little 
 butter scattered upon them, and so on until the dish is 
 full. Take the gravy in which the meat is stewed, thicken 
 it with browned flour and pour it over the pie; then cover 
 with a thick crust and cut a slit in the middle. 
 
 A similar pie can be made from rare roast beef, except 
 that it requires somewhat more seasoning. A spoonful 
 of Worcestershire or Chili sauce makes it very palatable. 
 
204 dora's housekeeping. 
 
 Crust for Meat-Pies. 
 One quart flour, into which sift two teaspoonfuls cream 
 tartar, three tablespoon fuls lard, two and a half cups 
 milk, one teaspoonful salt, one teaspoonful soda wet in 
 hot water and stirred into the milk. Rub the lard through 
 the flour first with the hands, then add the rest. Work 
 up lightly and rapidly, and do not get it too stiff in rolling 
 out. 
 
 Potato Crust. 
 To a large cupful of mashed potato add two tablespoon- 
 fuls melted butter, a well beaten egg^ two cups milk, and 
 beat all together until very light. Work in just enough 
 flour to enable you to roll it out. A very wholesome 
 crust. 
 
 Canned Corn. 
 To one can of corn add half a pint of rich milk, two 
 ounces of butter, one teaspoonful of salt and half as much 
 pepper, and let it simmer ten minutes, or longer if it 
 does not appear thoroughly cooked. 
 
 Baked Macaroni. 
 Boil six ounces of macaroni broken up very short, until 
 
THE HOLIDAYS. 205 
 
 half done, in more water than is enough to coyer it ; do 
 not stir while boiling; have ready three ounces of grated 
 cheese and half as much butter; drain the macaroni and 
 place it in layers in a baking-dish, alternately with a lit- 
 tle butter and cheese, reserving some of both for the top, 
 mix in half a pint of milk, a large half tablespoonful of 
 dry mustard, a teaspoonful of salt, and a pinch of cayenne 
 pepper; pour this over the macaroni, cover with the 
 remainder of the cheese and butter, and bake half an 
 hour. After making this by measurement once, you will 
 probably be able to proportion the butter and cheese by 
 judgment. 
 
 Stewed Macaroni. 
 Boil half a pound of macaroni broken into inch-long 
 pieces, in a quart of salted water until nearly done; pour 
 off the water, cover, add a large cupful of milk and stew 
 until perfectly tender. Have ready a cup of milk thick- 
 ened with a teaspoonful flour, a tablespoonful butter and 
 a beaten egg. Heat this until sufficiently thickened, then 
 pour it over the macaroni and serve at once. If it is 
 desired more highly seasoned, add a thin layer of grated 
 cheese before the dressing is poured on, and mix with the 
 latter a little dry mustard and a pinch of cayenne pepper. 
 
206 
 
 Fried Oysters 
 Choose the largest and finest oysters you can get; take 
 them carefully from the liquor and dry between two clean 
 cloths. Prepare some beaten eggs, also some cracker 
 rolled fine; and have ready hot butter in a frying-pan. 
 Dip each oyster first into the egg and then into the 
 cracker, rolling it over until perfectly incrusted, then fry 
 quickly to a light brown. Serve the moment they are 
 done, on a hot dish garnished with curled parsley. 
 
 " I think you have all now that was new to you," said 
 Aunt Jane, when she had dictated thus far. " The celery 
 was covered with Mayonnaise dressing, for which you 
 have the recipe in Amy's book, where you will also find 
 a direction for potato croquettes, and for the ' Rush 
 Street Christmas Pudding,' which you all appreciated so 
 highly. The pies were just such as you made the mince- 
 meat for two or three weeks ago. I was glad none of 
 the children touched them; I didn't suppose they would 
 when we had pudding, so I only put them on for orna- 
 ment." 
 
 " Rather a dangerous experiment, I think," said Dora. 
 " My experience is that the only way to keep children 
 from wanting pies is not to let them know there are any." 
 
OHAPTEE XII. 
 
 MORE HARD WORK. 
 
 "I suppose I must, get breakfast to-morrow," said 
 Dora, rather ruefully, after they came home from the 
 Christmas dinner. " Serena said she didn't know what 
 time she should be back, and I know that means some 
 time in the middle of the day. I don't mind it so much 
 when I once get at it, but I do dread the getting up in 
 the morning." 
 
 " Be sure you call me," said Grace. " We can have 
 ' breakfast-beef ' and maitre d' hMel potatoes ; I'll under- 
 take those if you'll do the rest." 
 
 Taking time by the forelock, the two cooks made all 
 the preparations they could, overnight; cutting up meat 
 and potatoes, setting the table, and placing all adjuncts 
 in order in the kitchen. As Dora had predicted from 
 experience, it was hard work to turn out of her comfort- 
 able bed at six o'clock in the morning and go to work by 
 lamp-light; but to Grace it was a novelty, and put her 
 
208 doea's housekeeping. 
 
 into such good spirits that the time passed very merrily. 
 The breakfast was quite satisfactory, except that there 
 was a little too much pepper-sauce in the beef, and that 
 the potatoes were somewhat undersalted; but by judi- 
 ciously mixing the two on each plate, the party made out 
 pretty well. 
 
 " It takes you young cooks a gpod while to learn how 
 to season," said Mr. Greenwood; "but you must always 
 remember one thing — you can add salt and pepper, but 
 you can't take them away after they're in, so be a little 
 easy with them." 
 
 Washing dishes and putting the house in order is not 
 nearly as pleasant as exchanging Christmas presents and 
 dining with one's uncle; but our two girls went through 
 it like Trojans, knowing that it would make Serena very 
 cross to have any extra work to do; but they had no need 
 to trouble themselves about her feelings, for the hours 
 passed by, and no Serena appeared. Lunch time came 
 and the hungry children must be fed. 
 
 " I suppose I must open a can of preserves," said Dora. 
 " There isn't a bit of apple sauce in the house, and every- 
 thing else seems to be eaten up clean. "What do you 
 have for lunch at home?" 
 
MOKE HAR3 WORK. 209 
 
 "Boiled rice with molasses or brown sugar on it; 
 Johnny cake; warmed-up potatoes; plain boiled eggs or 
 poached eggs and toast; scrambled eggs; fried apples; 
 apple sauce; potato salad; hominy and milk; baked 
 potatoes; baked apples or pears; chocolate; dried beef; 
 hash left over from breakfast; milk soup; rice pudding; 
 fried mush, and sometimes for a treat, doughnuts or fresh 
 gingerbread. Pie is the best, but mamma won't let us 
 have that, except a deep apple-pie baked without under- 
 crust. Then we always have sardines in the house in 
 case of sudden company." 
 
 " Most of those things would take too long, 55 said Dora. 
 " Let 5 s have something easy. 55 
 
 " Fried apples and chocolate go well together, 55 answered 
 her cousin. " If you like, I'll do them while you 5 re set- 
 ting the table. 55 
 
 "All right, but how do you do the apples? 55 
 
 " Out them into quarters and core them — they don 5 t 
 need skinning — then fry them just as you would potatoes, 
 in butter or drippings. Mamma likes drippings best. 
 When they are brown you dish them and sprinkle sugar 
 over them. Sometimes we have them cut in round, 
 flat slices — not up and down, — about four slices in each 
 U 
 
210 dora's housekeeping. 
 
 apple. Then we don't core them. They must be sour, 
 you know." 
 
 This dish was favorably received, but as the afternoon 
 wore away it became only too evident that they were not 
 to look for the return of the cook. So Dora, in a state 
 of profound disgust, went in to her aunt's to ask how 
 she should cook the dinner. 
 
 "You have a leg of mutton?" said that kind friend. 
 " Boil it, that's the easiest way, and then you'll have the 
 liquor for soup. Don't get too much salt in, that's all. 
 Put it on in cold water over a good fire; after it once 
 comes to a boil let it cook slowly and steadily until it is 
 done, allowing as usual about a quarter of an hour to 
 each pound. Drain the leg perfectly dry before you 
 dish it. You will need drawn-butter to go with it, with 
 a good tablespoonful of capers or nasturtiums stirred in 
 the last thing. Mashed turnips, of course, and plain 
 boiled potatoes will be best, as you don't want extra 
 trouble; and if you need another vegetable, tomato is 
 good with anything." 
 
 u What for dessert, Aunt Jane? Do give us something 
 very easy." 
 
 " I'll give you the easiest thing I know of. I'll send 
 
MORE HARD WORK. 211 
 
 you a pie; then all you'll have to do will be to set it in 
 the oven for a few minutes before you eat it." 
 
 "Oh, Aunty, I didn't mean that! How quick you 
 always are at thinking of the kindest thing to do! " 
 
 " It will be your turn to think some time or other, and 
 you'll be helping Milly and Julia, or perhaps Amy, in 
 their housekeeping. But I can tell you how to make an 
 easy dessert; boil rice in milk until it will make a smooth 
 jelly, then press it into teacups, and when cold turn it out 
 on a flat dish. Then in the top of each mould you press 
 something to make a smooth round hole, which you can 
 fill with, jelly or preserves. That makes a pretty looking 
 dish, and if you want it richer you can add cream or 
 boiled custard. Another simple dessert is made with 
 corn-starch or farina, from the directions given on the 
 packages. These are better eaten cold, and you can make 
 a nice sauce by beating up an egg very light and stirring 
 it into a pint of milk which you afterwards sweeten to 
 taste and flavor with a little nutmeg." 
 
 " I should like to know how to boil rice in grains," 
 said Dora. 
 
 " The rice must be carefully picked over and washed 
 lix two waters, then boiled for twenty minutes in salted 
 
212 doea's housekeeping. 
 
 water. Do not stir it at all, but shake it hard and often, 
 holding the cover on tightly at the same time. At the 
 end of twenty minutes drain the water off carefully and 
 set the sauce-pan uncovered in some place where the rice 
 will dry, but not burn, for a few minutes longer." 
 
 " How much milk do you use to make a jelly? " 
 
 " Fully four times the measured quantity of rice, and 
 as it is extremely liable to burn, it is better to allow a 
 longer time and set the vessel it is cooked in into another 
 containing boiling water. It is safer always to do this 
 in boiling milk for any purpose." 
 
 About dark there was a violent ring at the front door, 
 followed by the entrance of an unkempt youth, who was 
 speedily recognized as Serena's brother. 
 
 "Where's Serena?" panted out Dora, who had rushed 
 out from the kitchen with a meat-fork in her hand. 
 
 "Oh, she's concluded she wouldn't come back no 
 more; she was agoin' to, but they all set onto her to stay 
 to hum, and so she'll take what's comin' to her, and 
 Jemimy's come along to pick up her things." 
 
 "I don't wonder she's ashamed to show her face," 
 returned Dora, flouncing back into the kitchen, and, I 
 regret to say, banging the door after her, "Grace," 
 
MORE HARD WORK. 213 
 
 said she, after having relieved her feelings in this way, 
 " won't you take a lamp and show that fellow and his 
 sister where Serena's room is? And when he wants his 
 money, tell him to goto papa in the parlor! I guess 
 he'll catch it! " But as soon as Grace had started on her 
 errand, Dora felt ashamed to think how easily she had 
 lost her temper. 
 
 " "Why can't I behave like a lady ? " she thought aloud, 
 "and after all my good resolutions, too!" and then she 
 had a short struggle with herself, which ended in her 
 going to find the little girl who was engaged in bundling 
 up Serena's effects, and giving her a pleasant word or 
 two, to efface the impression of her previous ill-lmmor. 
 Then returning with her to the hall she gave her a seat, 
 and showed the ill-favored youth, who was still standing 
 awkwardly by the front door, the way into the parlor 
 where her father was sitting, and returned to her cooking 
 with a more tranquil spirit. 
 
 Once more James was despatched for Mother Moppett, 
 but that worthy dame was busy nursing a sick friend, 
 and could not be had for love or money. Being a per- 
 severing youth, however, he kept on his travels until he 
 found a young girl answering to the name of Mary Ann, 
 
214 dora's housekeeping. 
 
 who was prevailed upon to give what help she could 
 until a more available person could be found. 
 
 A very clumsy and inefficient " help " she proved, but 
 she could at least wash pots and kettles and scour knives, 
 and this relieved Dora from the hardest of her labors. 
 By watching her and working with her all the time, it 
 was possible to get the roughest part of the work done, 
 and by her father's permission Dora sent out the entire 
 washing, so that with the help of Grace, who was just in 
 her element and regarded the whole as a good joke, the 
 young house-keeper thought she could live a few days 
 longer, though at first she declared she didn't see her way 
 out of it except by committing suicide. 
 
 " I hate to be so troublesome, Cousin Helen," she 
 exclaimed, on the day following the visit of the " Seren- 
 ites," as she called them ; " but would you teach me to 
 make bread? If you were to see papa's look of disgust 
 when he has to put any of that baker's stuff into his 
 mouth, you'd be sorry for me! " 
 
 " Of course I will with the greatest pleasure," replied 
 Mrs. Grant. "I think you're the bravest little thing 
 that ever was to keep right on through all your discour- 
 agements, and I'm glad to help you whenever I can. 
 
MORE HARD WORK. 215 
 
 We'll start a sponge to-night, but first yon must learn 
 how to make yeast." 
 
 Home-made Yeast. 
 Take six large potatoes, wash them clean, and boil them 
 vn their skins (this is a very important point), in three 
 quarts of water with a good handful of hops, until the 
 potatoes fall to pieces. Stir one quart of flour in a little 
 cold water perfectly smooth, and strain into this the liquor 
 from the potatoes, boiling hot, stirring it free from lumps. 
 Put to soak two cakes of " Twin-Brothers' yeast cakes," 
 or any other good kind in a cup of lukewarm water for 
 fifteen or twenty minutes, then stir smoothly into them 
 a tablespoonful of flour and the same of salt. When the 
 potato-liquor is cool, add this to it, and pour the whole 
 into a jug, which must be tightly corked and kept in a 
 cool place, when it will keep at this season for several 
 weeks. One cupful of this yeast is sufficient for five 
 loaves of bread. 
 
 "As you want the bread immediately," said Mrs. 
 Grant, " we will not make yeast to-day, as that ought to 
 stand at least twenty-four hours before being used. I 
 will give you the directions I learned from, which I took 
 
216 
 
 mainly from ' Common Sense.' Remember that when 
 potatoes are used for bread or yeast they must always be 
 old ones; new potatoes will not answer." 
 
 " How do you manage in summer, then, before the po- 
 tatoes get old? " 
 
 " You must get some good yeast from one of your neigh- 
 bors, or from the baker. Many people send to the baker's 
 regularly whenever they make bread, but it is more 
 common now to use either home-made yeast or yeast- 
 cakes." 
 
 To Make Bread. 
 Set a sponge over night in the following way: To six 
 large potatoes, boiled and mashed fine while hot, add two 
 tablespoonfuls lard, and the same of white sugar. Stir 
 to a cream, mixing in gradually a quart of the water in 
 which the potatoes were boiled, which must be only about 
 blood-warm. Hub three cups of flour smooth in a little 
 of the potato water, and beat it well into the potatoes ; 
 then add six tablespoonfuls baker's yeast, also well beaten 
 in; and lastly a teaspoonful soda. Cover lightly, if the 
 weather is warm, more closely in winter, and set to rise 
 in a warm place. The next morning sift two quarts or 
 
MORE HARD WORK. 
 
 217 
 
 more of dry flour into a deep bread-tray ; make a hole in 
 the middle of the heap, pour in the risen sponge (which 
 should be very light and seamed in many places on the 
 top), and work down the flour into it with your hands. 
 If too soft, add more flour. If you can mould it at all, it is 
 not too soft. Flour your hands well, and work the mass 
 into a ball ; lift this from the tray, over which sprinkle 
 more flour very thickly; then begin to knead, which you 
 must do always towards the center of the mass of dough, 
 which should be repeatedly turned over and around dur- 
 ing the operation. Knead from twenty minutes to half 
 an hour — the longer the better within this limit — then 
 work the dough into a smooth ball, sprinkle flour over 
 the top, throw a cloth over it, and set it on the table to 
 rise — taking care that it is not in a draught of cold air. 
 In summer it will rise in four or five hours ; in winter it 
 may take six. It should rise steadily, until it is at least 
 three times its original bulk, and the floured surface 
 cracks all over. Knead again for ten or fifteen minutes 
 and then divide the mass into two loaves, which you place 
 in well-greased pans for the final rising. The second 
 kneading is done upon the bread-board, and should be as 
 thorough as the first. Cover the pans and set them in a 
 
218 
 
 warm place for an hour longer; then bake, taking care 
 that your oven is of the right heat. If you can hold your 
 bare arm in it while you count thirty rapidly, it is not too 
 hot. Keep the heat steady, and the bread ought to be 
 done in an hour, but stoves vary so much that there can 
 be no universal rule. One thing, however, is perfectly 
 certain in bread-making: that without good flour and 
 good yeast no amount of skill or patience can possibly 
 make good bread. 
 
 Graham Bread. 
 Three quarts Graham flour, one quart warm water, two 
 gills (one tumblerful) yeast, one gill syrup, one table- 
 spoonful salt. Mix all thoroughly, put it in well-buttered 
 pans, and leave it in a warm place to rise. Do not bake 
 until very light. 
 
 Raised Rolls. 
 Take a pint of bread-dough of the first kneading, and 
 knead into it a heaping tablespoonful of lard or butter, 
 and an even tablespoonful sugar, with the white of an 
 egg, beaten stiff; let it stand in a tolerably cool place 
 for four hours, then knead it again and let it stand for 
 three hours longer. Then roll it lightly about half an 
 
MORE HARD WORK. 219 
 
 inch thick, cut into round cakes and bring the edges of 
 these together, not quite in the middle. Let them rise 
 steadily for another hour, then bake in a quick oven. 
 
 " That was the kind you had for Christmas dinner, 
 wasn't it, Cousin Helen?" asked Dora. 
 
 " Yes, and they were baked the same day, and so were 
 somewhat warm; but we usually have them warm for tea, 
 and take what are left over for the next day's dinner." 
 
 Dora's first baking of bread turned out excellent, which 
 was probably owing to the fact that her cousin superin- 
 tended the whole operation, and told her just when it had 
 risen sufficiently for each kneading; and it is always safer 
 for a young cook to take lessons from an experienced one 
 rather than from books, until her own judgment can be 
 relied upon. But where this is impossible, she must try 
 and try again, never being discouraged by failures, but 
 finding out the reason of each one so as to avoid making 
 the same mistakes in future. The truly royal road to 
 skillful cookery, as to every other accomplishment, lies 
 through hard work and long practice. 
 
 " Don't you want to copy out some more of my new 
 receipts?" asked Grace one day, when they had finished 
 
220 dora's housekeeping. 
 
 tlieir cooking. " I have some lovely ones that I'm sure 
 yon would like to make." 
 
 " Yes, indeed," said Dora. " And if ever we get an- 
 other girl I'll try them." 
 
 " This is a perfectly elegant one," began Grace. 
 
 Snow Pudding. 
 One half-package Cox's gelatine soaked in a cup of 
 cold water with one and a half cups sugar; when it is 
 perfectly dissolved add one cup boiling water, the juice 
 of a lemon and the whites of four well-beaten eggs. Then 
 beat it all together till it's light as a feather, and pour it 
 into a mould. Make a soft custard with a large pint of 
 milk, the yolks of the four eggs and the grated rind of 
 the lemon. When the pudding is hard, turn it into a 
 glass dish and pour the custard over it. 
 
 Bread Pudding. 
 Soak two cups of stale bread-crumbs in a quart of 
 milk until very soft ; add the yolks of four eggs, two 
 tablespoonfuls of softened butter, one of white sugar, a 
 little nutmeg, a quarter of a teaspoonful soda, and, last 
 of all, the whites of the eggs. Eat with sweet sauce. If 
 you want a fruit pudding, add a cupful of currants or 
 raisins. 
 
MORE HARD WORK. 221 
 
 " I made a queer mess of that the first time I tried 
 it," remarked Grace ; " I had copied it into my book as 
 two quarts of crumbs instead of two cups, and you ought 
 to have seen it !" 
 
 " Equal to the butter-scotch made out of Amy's 
 book," answered Dora. " She had put in vinegar instead 
 of sugar, and so, of course, it wouldn't harden at all, and 
 I boiled it and boiled it, over an hour, I think, and after 
 all, it was nothing but a sticky paste. Finally, I showed 
 it to Aunt Jane, and she soon found out what was the 
 trouble. She thinks there is too much butter in that 
 receipt, so now we make it three-quarters of a cup but- 
 ter, one cup each of sugar and molasses, and a pinch of 
 soda, and it is very good. "We take West India molasses, 
 too, for all sorts of candy, it is so much nicer than any 
 other kind." 
 
 " I have a new receipt for caramels," said Grace, " that 
 is excellent if you have patience to boil it long enough." 
 
 Jenny B's Chocolate Caramels. 
 One pound Baker's chocolate, one and a quarter pounds 
 brown sugar, a quarter of a pound butter, a cup of 
 milk. 
 
222 doea's housekeeping. 
 
 Lemon Cheese. 
 Half a pound each of butter and sugar worked to a 
 cream ; rind of two lemons and juice of one, four yolks 
 of eggs and two whites, beaten separately; stir all 
 together over the fire until the sugar is dissolved, then 
 bake in puffs. 
 
 " How do you make the puffs? " said Dora. 
 
 " Oh, just take pie crust and roll it and cut it out with 
 a tumbler; then out of half of the pieces you cut a 
 smaller circle with the top of a canister, and lay this on 
 the other, wetting the parts that touch with cold water. 
 We often have them for dessert filled with jam or pre- 
 
 Dearborn Ave. "Waefles. 
 One quart sour milk, beaten yolks of five eggs, ond 
 tablespoonful butter, one teaspoonful salt, one large do. 
 soda, one quart flour. Mix all together and lastly add the 
 well-beaten whites of the eggs. 
 
 "There, you must be tired of writing; let's go out tor 
 & walk, and we can finish them some other time," 
 
CHAPTER XIII. 
 
 LIGHT BEGINS TO DAWN. 
 
 The holidays passed away quite gaily by the help of 
 Grace's good-natured way of throwing herself into the 
 work, heart and soul, and laughing off the various mis- 
 haps as if they had been only so many good jokes; but 
 this came to an end only too soon. The visitors returned 
 to home and school, the last day of vacation was gone, 
 and poor Dora looked forward somewhat drearily to the 
 prospect of lessons and house-keeping together with her 
 only dependence a poor, inefficient drudge, who could not 
 even boil a potato without being watched. She was sit- 
 ting with her hands before her, idly contemplating the 
 prospect, when she was roused by the sound of her aunt's 
 well-known footstep. 
 
 "I really have some good news for you this time, 
 Dora," said Mrs. King. " It's not a delusion. Mrs. 
 Arthur says she will come and stay with you a week or 
 two, or longer if you don't find a cook in that time, and 
 do the work," 
 
224 doea's housekeeping. 
 
 " Why, Aunt Jane, I thought she was a dress-maker!" 
 
 " So she is, but she thinks the confinement is not good 
 for her health, and she would like to vary it by a little 
 stirring about. She is fond of cooking and house-work 
 generally, and just now there is no press of sewing. All 
 she bargains for is that you should have a woman on 
 Mondays to do the washing." 
 
 " Will she eat with us, Aunty?" 
 
 " I presume so ; she always does at houses where she is 
 sewing. But you may be sure that if she comes to the 
 table she will do it in such a way that there will be 
 nothing unpleasant about it. In habits and education 
 she is quite the equal of the greater part of the people 
 she works for." 
 
 Dora had her own inward misgivings, for she knew that 
 her father was fastidious to a fault, and she trembled at 
 the thought of his look when he should see the cook sit 
 down to the table with him ; but she said nothing, partly 
 from respect towards her aunt, and partly from gratitude 
 for Mrs. King's unwearied efforts to remove her difficul- 
 ties. In due time Mrs. Arthur made her appearance; a 
 grave, pleasant-looking woman, not yet arrived at middle 
 life, dressed in a clean, dark calico with white collar and 
 cuffs. 
 
LIGHT BEGINS TO DAWN. 225 
 
 It was about four o'clock in the afternoon, and the new 
 cook went at once into the kitchen, after putting away 
 her hat and cloak into her own room. Dora noticed that 
 she took off her cuffs and laid them on a high shelf in the 
 pantry, then turned up her sleeves and put on a very large 
 gingham apron with a bib, which completely protected 
 the front of her dress, the latter being short enough not 
 to touch the floor anywhere. 
 
 " Now I'll go on with the dinner," said she, after Dora 
 had given her the bill of fare and shown her where vari- 
 ous articles were to be found. " You may set the table, 
 if you please, and then I can see how you do it here, and 
 have it all right when I come to set it myself." 
 
 Having the responsibility thus thrown upon her, Dora 
 boldly set a place for Mrs. Arthur at the side of the table 
 between the two little girls, thinking that this would be 
 less offensive to her father than to see such a person in his 
 wife's place, and secretly hoping that the cook would say 
 " she didn't care to come in; she wasn't fit." 
 
 In this, however she was mistaken, for when the family 
 
 came down to dinner Mrs. Arthur was there, ready to 
 
 take her place with the others. She had put on her 
 
 white cuffs again, and in addition a white muslin bib- 
 
 15 
 
226 dora's housekeeping. 
 
 apron, trimmed with plain, flat edging, and as her hair 
 was perfectly neat and her hands and nails spotlessly 
 clean, it would have been a very unreasonable person who 
 found fault with her appearance. Mr. Greenwood received 
 her civilly, and as he had been used to seeing her at his 
 table when she came to the house as dressmaker, was 
 not more displeased than he always was on such occasions. 
 
 "When the meal was over and the dishes removed, Dora 
 asked Mrs. Arthur if she needed her for anything; if not, 
 she would go and study her lessons. 
 
 "No," was the reply, " not to do anything; but if you 
 can spare a few minutes while Mary Ann is eating her din- 
 ner, I should like to talk over a plan I have in my mind. 
 I don't care to go in until she has done, for I think it 
 is disagreeable to have a person move about in the room 
 where you are eating, and feel that she is waiting for you 
 to get through before she can finish her work." 
 
 Dora was impressed by this thoughtfulness, and ready 
 to listen attentively. 
 
 " I've been thinking," said Mrs. Arthur, " that per- 
 haps it would be doing a good turn all round if you were 
 to keep Mary Ann for the present, and let me see if I 
 can't teach her how to work. She is so willing and good- 
 
LIGHT BEGINS TO DAWN. 227 
 
 natured that I think I can make something of her, and 
 that, besides being of the greatest advantage to her, would 
 give you the benefit of it when you had to call in extra 
 help. She is dreadfully clumsy and ignorant, but I really 
 think she could be trained. I should have her do the 
 washing under my direction." 
 
 " Yes, that's the worst thing there is about housekeep- 
 ing," remarked Dora, for a moment quite oblivious of 
 that other bugbear, cooking. 
 
 " I don't mind washing, myself," continued Mrs. Ar- 
 thur; "I rather like it. But it spoils my hands for 
 sewing. Then I was going to say that I see the children's 
 clothes are very much in need of repairs, and I could put 
 them in perfect order while I am here, if there is some 
 one to help with the other work." 
 
 " There are piles and piles of mending to do up-stairs," 
 said Dora. " Since our last cook went away it's been 
 perfectly impossible for me to get at it." 
 
 " Then, suppose you ask your father if he is willing to 
 try the experiment. It will cost scarcely any more than 
 to pay a day's wages every week for washing, except the 
 girl's board, and in a family as large as yours, one more 
 makes very little difference." 
 
228 doea's housekeeping. 
 
 Dora laid the proposition before her father, who con- 
 sented at once, and Mary Ann's domestic education be- 
 gan. We will not detail the instructions in dish- washing, 
 which were much the same as have already been given in 
 these pages, but will pass on to the next morning, when 
 Mrs. Arthur found her engaged in sweeping the dining 
 room with the broom firmly grasped low down on the 
 handle, making very long strokes, and apparently en- 
 gaged in scraping away the carpet bodily, that she might 
 get at the dust on the floor underneath. 
 
 " Stop a minute," cried Mrs. Arthur, nearly suffocated; 
 " let us open the windows first of all and shut the doors. 
 You will always need to do that before you begin to 
 sweep a room, especially if it has a carpet on. Then 
 part of the dust goes outside into the street, and none 
 into the halls or the next room. The next thing to do is 
 to move everything from the walls and sweep round the 
 edges. We'll get a few wet tea-leaves or outside cab- 
 bage-leaves to scatter over the floor, and they will help 
 along with the dust. You can't move the sideboard, so 
 you must get the long-handled whisk and go under it as 
 well as you can, and as this room has a fireplace, you can 
 sweep everything towards that, after you have taken out 
 
LIGHT BEGIKS TO DAWN. 229 
 
 the ash-pan, and then take up the rest in the dust-pan. 
 When there isn't any fire-place, it is best to sweep towards 
 the door, but never from one room into another, or into 
 the hall, as so many people do. Now I will show you 
 how to take hold of the broom — so, with one hand near 
 the top and the other about half-way down; then sweep 
 with short, light strokes, and be careful to go over every 
 inch of the carpet. There's no use in trying to get out 
 the dirt underneath! You must be content with what is 
 on the top. When you sweep so hard you wear out 
 three things — the broom, the carpet and your own 
 strength — all of which you may just as well save as 
 not." 
 
 When the dining-room and kitchen were in order, the 
 teacher took her pupil up to the bed-rooms. On going 
 into Mary Ann's own, Mrs. Arthur saw the bed already 
 made, and perceived the unmistakable odor belonging to 
 a room not properly aired. " When did you make your 
 bed?" she inquired. 
 
 " I made it afore I come down stairs this morning, 
 soon as I got up," was the reply. 
 
 " That isn't a wholesome way. As soon as you get out 
 of bed you should throw all the clothes over a chair at 
 
230 dora's housekeeping. 
 
 the foot of the bed, and when you come out of the room, 
 open the window and leave it open for half an hour at 
 least, unless the weather is very cold, when a few minutes 
 will do. But the bed mustn't be made up again for an 
 hour or two. Let us open it now and see how it looks 
 inside." 
 
 It looked as was to be expected, tumbled and untidy, 
 with the sheet not half tucked in at the foot, the clothes 
 laid crooked, and altogether the last place one would ex- 
 pect to lie comfortably in. Having shown the girl how 
 to do it neatly, Mrs. Arthur told her she must turn the 
 mattress over twice a week — once from top to bottom, 
 and the other time from side to side, so as to make the wear 
 come evenly all over it. u And don't roll up your night- 
 gown and put it under the pillow," she added, taking up 
 the wad which had been unearthed in making the bed, 
 " but hang it in the closet after it is aired. It is so much 
 more healthy that all nice housekeepers do so now." 
 
 Then Mary Ann was told never to pass a scrap of pa- 
 per or rag or any kind of litter on the floor without pick- 
 ing it up. " You cannot sweep all the rooms every day," 
 said Mrs. Arthur, " but if everybody has the habit of 
 picking up the scraps, it will always look clean ; once a 
 
LIGHT BEGINS TO DAWN. 231 
 
 week it must be swept thoroughly, in every hole and 
 cranny. And every day you must take dust-pan and 
 brush and brush down the stairs, and be sure to get all 
 the dust out of the corners. I knew a lady once who 
 went to a house to inquire the character of a girl, and as 
 she stood in the hall and saw a little heap of dust in the 
 corner of every stair, she made up her mind that no girl 
 from such a house wonld do for her, so she went away 
 again." 
 
 That evening there was a particularly nice soup for 
 dinner, and Dora asked how it was made. 
 
 " From the water the mutton was boiled in yesterday, 5 ' 
 answered Mrs. Arthur. 
 
 " There! " said Dora, " I set away some that we had a 
 week ago for that very thing, and never thought of it 
 again." 
 
 " I found a mass of something I supposed was meant 
 for soup, in a kettle under the sink," said Mrs. Arthur. 
 " But this soup wasn't made from that, I assure you." 
 
 "I suppose not," replied Dora, laughing; "but I 
 should like to know how you did make it." 
 
 "It is one of the simplest soups you can have. The 
 great thing is not to put too much salt in when the meat 
 
232 doea's housekeeping. 
 
 is first boiled, and then to let it cook very slowly, keep- 
 ing it covered all the time, of course. The day the soup 
 is made I soak half a teacupful of rice or pearl barley for 
 two hours in water enough to cover it, then turn it into 
 the kettle and let them boil together an hour, stirring it 
 now and then to prevent the rice from settling and stick- 
 ing to the pot. Then I beat an egg well and stir it into 
 a cup of cold milk thickened with a tablespoonful of rice 
 or wheat flour, rubbed in very smoothly, and stir in a 
 cupful of the boiling soup, a little at a time, so the egg 
 will cook without curdling. When it is all ready, I pour 
 it into the soup-pot and season with chopped parsley, a 
 very little thyme, pepper, and salt if it needs it. If you 
 want it handsome you can strain it." 
 
 " Can you do that with any other meat than mutton?" 
 inquired Dora. 
 
 " Oh, yes; boiled beef makes excellent soup, and so do 
 chickens. Chicken soup I make just like this, except 
 that I add some chopped celery if I have it; beef soup 
 you can put almost any vegetable into, except beets or 
 parsnips, and it is always good." 
 
 Following the soup were some dishes that Dora had 
 never tried, and for which she afterward procured the 
 recipes. 
 
light begins to dawn. 233 
 
 Fricasseed Chicken. 
 Cut up the fowls after they are cleaned, and lay them 
 in salt and water for half an hour. Put them into a pot 
 with water enough to cover them, and half a pound of 
 salt pork cut into thin strips. Cover closely, let them 
 come slowly to a boil and then simmer for an hour if the 
 fowls are tender, or longer in proportion if they are 
 tough. When tender, add a chopped onion, parsley and 
 pepper; cover again, and when boiling add a teacup fui 
 of milk into which you have stirred two beaten eggs and 
 two tablespoonfuls butter. Stir in a large tablespoonful 
 butter, and serve as soon as this is melted. Add the 
 boiling liquor to the milk and egg little by little, as in 
 the directions for mutton broth. 
 
 Stewed Celery. 
 Cut the celery into pieces about three-quarters of an 
 inch long, and boil it in just enough salted water to cover 
 it, until tender, which will require about twenty-live 
 minutes; then drain off the water, pour over drawn but- 
 ter sauce, and serve hot. 
 
 Bice Croquettes. 
 To a quart of salted boiled rice add two beaten eggs 
 
234 dora's housekeeping. 
 
 and a small lump of butter; make into rolls, dip in flour 
 or pounded cracker and fry in deep lard, like doughnuts. 
 
 Pancakes. 
 Make a batter of one quart milk, a little salt, six heap- 
 ing tablespoonfuls flour, and six well-beaten eggs. Have 
 ready a hot frying-pan in which melt a small lump of 
 butter; the batter should be thin enough for the cake not 
 to require turning; pour in just enough to cover the 
 bottom of the pan, and as each cake is done, sprinkle it 
 with powdered sugar and roll it up; then place on a dish 
 before the fire until all are baked; or, lay each cake on a 
 flat dish or plate, and sprinkle with sugar before covering 
 it with the next; when done in this way the cakes are 
 all cut through together and helped in wedges like a 
 pie. 
 
 The next morning there were two new dishes for break- 
 fast. 
 
 Egg Toast. 
 Mix three beaten eggs with a pint of milk and dip, or 
 rather soak in it slices of stale bread; then fry on a well- 
 buttered hot griddle. 
 
light begins to dawn. 235 
 
 Graham Gems. 
 Take one quart Graham flour, one pint cold water and 
 one teaspoon salt; mix well together and beat for five 
 minutes. Have your gem-pans very hot, butter them 
 and half fill with the mixture. Bake till brown in a hot 
 oven. They should take about twenty-five minutes. 
 
 "Aren't we ever going to have anymore buckwheat 
 cakes?" asked James. 
 
 "Oh, yes; but I thought I wouldn't start on those 
 until Tuesday. They're not convenient for Sunday and 
 Monday. You shall have them all next week, and in the 
 mean time I'll give you some of my other griddle-cakes, 
 that I'm sure you will like." 
 
 Rice Cakes. 
 One cup cold boiled rice, one pint flour, one teaspoon- 
 ful salt, two beaten eggs, milk to make a rather thick bat- 
 ter. Beat all together well before baking. 
 
 Bread Cakes. 
 Pour one pint of boiling milk on half a pound of 
 bread-crumbs, two ounces of butter and one teaspoonful 
 salt; cover, and let it stand half an hour; beat it up well 
 
236 dora's housekeeping. 
 
 with four eggs and two ounces of flour, and when light 
 stir in gradually half a pint of cold milk. 
 
 Hominy Cakes. 
 To half a pint of boiled hominy add the yolks of two 
 eggs, three ounces of flour, one ounce of butter melted 
 in half a pint of milk; beat the whites of the eggs 
 separately and stir in just before baking. 
 
 " Tou might as well tell me now how to make buck- 
 wheat cakes," said Dora, who had been writing down 
 these recipes from Mrs. Arthur's dictation. 
 
 " Tou can take the one from ' Common Sense; ' that's 
 the one I always use." 
 
 Buckwheat Cakes. 
 Take one quart buckwheat flour, four tablespoonfuls 
 yeast, one teaspoonful salt, two tablespoonfuls West India 
 molasses, one handful Indian meal, add warm water to 
 make a thin batter. Beat well and set to rise in a warm 
 place. If the batter is at all sour in the morning, stir in 
 a very little soda dissolved in hot water. Mix in an 
 earthen crock and leave about a cupful in the bottom each 
 morning to serve as sponge for the next, instead of get- 
 
LIGHT BEGINS TO DAWN. 237 
 
 ting fresh yeast ; then each night add all the other ingredi- 
 ents except the yeast. For a change you can use two- 
 thirds buckwheat and one third oatmeal, omitting the 
 Indian. 
 
 " I should like to know how you make those beautiful 
 rolls of butter that look like half a great egg, Mrs. 
 Arthur, 55 said Dora. 
 
 " I gouge them out of the jar of butter with a large 
 iron spoon, 55 was the answer. " It is so hard to cut a 
 neat-looking piece from the jar that it was always a puz- 
 zle to me how to manage when I had not time to make 
 up a pat, until I saw the direction in Mrs. Miller's book, 
 < In the Kitchen. 5 55 
 
 " Oh, yes, 55 said Dora, " Aunt Jane gave me that for a 
 Christmas present, but I was so busy with Grace that 1 
 didn't have time to look into it much. I thought it was 
 somebody 5 s ' Poems, 5 it was so handsome. 55 
 
 " Yes, one would hardly like to keep it ' in the kitchen, 5 
 m spite of its name. The parlor center-table seems a 
 fitter place for it. 55 
 
CHAPTER XIV. 
 
 VARIETIES. 
 
 Dora was quite impatient for Saturday morning to 
 come, so that she could have a little practice in cooking 
 under Mrs. Arthur's direction, for she was really in earn- 
 est in wishing to learn thoroughly. She had some school 
 work to do after breakfast, and did not get down for an 
 hour or two, and on entering the kitchen she found Mrs. 
 Arthur busy pasting labels on several glass jars- " What 
 can you be doing that for?" she inquired. 
 
 " So that the next unskillful cook you have may not 
 make a mistake and fry your croquettes in mutton tal- 
 low, 55 answered Mrs. Arthur. " I must show you a copy 
 of rules once made for me by a lady I was working for, 
 who was, I think, the very best housekeeper I ever saw, 
 and took the trouble to write out some of the results of 
 her experience for my benefit. That will tell you how I 
 first learned to label jars. 5 ' 
 
 " Oh, won't you get it now? 55 said Grace. " I have 
 plenty of time to-day. 55 
 
VARIETIES. 239 
 
 " Certainly, if yon will wet half a pint of that corn- 
 meal with cold water and rub it smooth, then stir it into 
 two quarts of cold water and put it over the fire. Salt 
 it, of course." 
 
 "What is it for? 55 said Dora. 
 
 " Hasty pudding for lunch. 55 
 
 " Why, it is only ten o 5 elock ! Tou can 5 t call that hasty 
 pudding, surely! 55 
 
 " That is an absurd name for it, but I think it's better 
 than ' mush. 5 Did you ever read the lines — 
 
 " Oh, hasty pudding, how it makes me blush 
 To hear the Pennsylvanians call thee * mush! ' " 
 
 "No, 55 said Dora; "but really, what 5 s the use of put- 
 ting it over so early? 55 
 
 "To make it good, 55 answered Mrs. Arthur. "Two 
 hours isn 5 t any too long to boil it. Made as you gener- 
 ally find it in the country it isn 5 t pudding at all, but 
 chicken-feed. 55 Then going to her room, she soon re- 
 appeared with a manuscript book which bore marks of 
 long use, and in which Dora read the following directions 
 concerning 
 
 Debris. 
 No housekeeper does her duty faithfully who allows 
 
240 dora's housekeeping. 
 
 the bones of a roast or the carcase of poultry to be thrown 
 away. Every well-regulated kitchen should have its 
 large, tight-covered iron pot, its large earthenware bowl, 
 for which a place should be kept in the refrigerator, and 
 a good cleaver, 
 
 All cooks should be made to understand that every 
 bone of roast-beef, turkey, chicken, etc., is to be chopped 
 and put into the iron pot as soon as possible in the morn- 
 ing, with just water enough to cover it, and salt to season, 
 and from this broth should be taken all the gravy-stock 
 or soup-stock needed, as it is much more nourishing and 
 palatable than hot water. 
 
 The last thing done after dinner should be to strain 
 the broth into the bowl, set it in a cool place and clean 
 the pot thoroughly. (This you can best do by keeping a 
 bottle of ammonia in the kitchen and using it instead of 
 soap for cleaning sauce-pans and other greasy articles, 
 and also for the waste-pipes of sinks.) By thus keeping 
 the pot perfectly cleansed and aired, there will never be 
 any staleness about the aroma of the gravy or soup-stock; 
 and what is left from the day before having been kept 
 perfectly fresh, can be utilized in the cookery of the next 
 day. 
 
varieties. 241 
 
 Dripping. 
 Every kitchen should have certain glass jars plainly 
 Labelled u beef, poultry, pork, mutton," — and the dripping 
 from each kind of meat should be carefully clarified and 
 kept in its own jar. Beef dripping is almost as good as 
 butter, and much more delicate than lard for making the 
 roux of a gravy- stock, whether white or brown. (The 
 roux is the mixture of flour and grease, which is the 
 foundation of all gravies.) This dripping is also excel- 
 lent for frying vegetables or sippets of bread. Poultry 
 dripping makes the best foundation for a fricassee or 
 croquettes in which poultry is used. Pork dripping is 
 only second to beef, and mutton, though it can only be 
 used for frying mutton chops, etc., is invaluable as a basis 
 for all the salves and ointments needed for burns, chapped 
 hands, chillblains, &c, of which all homes should have a 
 supply. Clarify mutton dripping by boiling it in clear 
 water, stand it aside until cold, break it in pieces, tie it in a 
 cloth, boil it again, and repeat this until it is perfectly white. 
 
 Cucumber Ointment, for Burns, Chapped Lips or 
 
 Hands. 
 Take one cupful ripe cucumber, peeled and grated, add 
 16 
 
242 doea's housekeeping. 
 
 one cupful clarified mutton suet, boiling hot, stir until 
 cool, add ten drops perfume, pack in small cups or jars. 
 
 Lettuce Cream, for Chapped or Sunburned Skin. 
 
 Take two cupfuls young, fresh lettuce, cut up, mash 
 well and stir into one cupful boiling mutton suet; boil 
 a few moments, strain, perfume, beat until cold, then 
 pack in jars or cups. 
 
 Camphor Ice. 
 To six tablespoonfuls of mutton suet, boiling hot, stir 
 in one tablespoonful glycerine and the same of powdered 
 camphor and olive oil; then take it off the lire and stir 
 quickly until cold. Pack in small boxes, or pour into 
 moulds made of tin foil, which can be formed by wrap- 
 ping the foil round small or square bottles, closing the 
 bottom securely and drawing out the bottle, leaving the 
 mould perfect. 
 
 "The rest seem to be recipes for some particular 
 dishes," said Dora, laying down the book at this point. 
 "Aren't these directions for saving and boiling bones 
 a good deal like the French pot au feu? " 
 
 " I believe that is a regular soup-kettle that stays on 
 
VARIETIES. 243 
 
 the stove all the time," answered Mrs. Arthur, " and is 
 kept constantly full by having vegetables and other things 
 thrown in, as well as meat, with water in proportion. 
 This way seems to me better because you can make more 
 variety if you have clear stock for a basis, and if you 
 make a practice of saving the other remnants, you can 
 use them as you want them." 
 
 " How soft that corned beef is," observed Dora, look- 
 ing at some Mrs. Arthur was just taking up. " Hasn't 
 it boiled too long?" 
 
 " Not for the purpose I want it for. I boil it until it 
 is tender enough to take out the bones easily, then pack 
 the meat into a deep, round earthen dish, mixing the fat 
 and lean as evenly as I can. When the water it boiled 
 in is cold, I skim off the fat, boil down the liquor till it 
 will fill up the spaces in the beef, and then pour it into 
 the dish and press the whole under a heavy weight. If 
 the water rises above the cover I put on to press it down 
 with, I dip it off carefully. The next day the beef is 
 ready to use, and can be cut in slices like head-cheese." 
 
 " That sounds good," said Dora. 
 
 " You can cook a knuckle of veal in the same way, ex- 
 cept that when you pack it into the dish it is well to sea- 
 
244 dora's housekeeping. 
 
 son it with pepper and salt, and you need not boil down 
 the liquor; just use enough to fill in the empty spaces, 
 and save the rest for soup stock." 
 
 " What are we going to have for dinner to-day? " in- 
 quired Dora. 
 
 " Pea-soup, Irish stew, salsify and hominy croquettes; 
 for dessert, Baroness pudding." 
 
 " That won't leave you any meat for to-morrow, will 
 it?" 
 
 " To-morrow we are going to have a good old-fashioned 
 dish that I know will please your father — pork and 
 beans." 
 
 "Oh, I should like to know how to make all those 
 things!" exclaimed Dora. "Will you give me the re- 
 cipes?" 
 
 " I keep them all in my head," replied Mrs. Arthur, 
 " but if you will get your book I will tell them to you." 
 
 Pea Soup. 
 
 Soak a quart of split peas over night. Three hours 
 
 before dinner put them over the fire in a gallon of water 
 
 with half a pound of salt pork cut small, and boil slowly 
 
 until reduced to nearly half the quantity. Then press 
 
VARIETIES. 245 
 
 through the colander and put over the fire again, season- 
 ing to taste with thyme or sweet marjoram. Just before 
 serving, slice in a hard-boiled egg and add little squares 
 of fried bread. If the soup is ready too early, it will do 
 no harm to let it stand on the back of the stove without 
 boiling, closely covered, until it is wanted. 
 
 " Many people omit the pork," said Mrs. Arthur, " in 
 which case of course your soup will need salting. Some 
 boil with a beef-bone cut up small, others with a ham- 
 bone, and others again in the liquor used for boiling mut- 
 ton or beef. It is good in all these ways, and you can 
 try them once a week in turn and see which you like 
 best. If you think the soup too thick when boiled down 
 so much, don't cook it as long next time. Tou can fol- 
 low the same directions with common dried beans." 
 
 Irish Stew. 
 Take three pounds of the scrag of mutton, remove the 
 fat and cut the bones small, add eight or ten potatoes 
 pared and cut into lumps, and a sliced onion; cover with 
 cold water and let it come very slowly to a boil; then 
 stew for an hour and a half. If you like, add two oc 
 three sliced carrots. Season with salt and pepper, and 
 
246 
 
 thicken with a very little flour just before serving. One 
 of the most economical dishes that ever come to table. 
 
 Stewed Salsify. 
 Scrape the roots and drop them into cold water im- 
 mediately, or they will turn dark. Out into pieces an 
 inch long, put over the fire with enough water to cover 
 them, and stew until tender; then turn off most of the 
 water and pour in a cupful of cold milk. Stew ten min- 
 utes longer, then add about a tablespoonful of butter rub- 
 bed with the same quantity of flour; pepper and salt to 
 taste, boil up once, and serve. 
 
 Hominy Croquettes. 
 To a cupful of cold boiled hominy add a tablespoonful 
 of butter and stir hard, moistening by degrees with a 
 cupful of milk. Put in a teaspoonful of white sugar, 
 and lastly a well-beaten egg. Flour your hands, roll into 
 oval balls, dip first in beaten egg and then in cracker- 
 crumbs, and fry in hot lard. 
 
 Baroness Pudding. 
 Three-quarters of a pound suet, carefully freed from 
 skin and chopped fine; same weight of stoned raisins, 
 
VARIETIES. 247 
 
 same of flour, a pinch of salt, half a pint of milk. Mix 
 all together and boil in a floured cloth previously wrung 
 out of boiling water, not less than four and a half hours. 
 Serve with plain sweet sauce. 
 
 " JSTow the dish for to-morrow," said Dora. 
 
 Pork and Beans. 
 Pour over one quart of white dried beans one quart of 
 lukewarm water and let them soak all night; in the 
 morning add two quarts of water and boil until the skin 
 begins to crack; drain and put them in a deep earthen 
 dish, in the middle of which put one pound of salt pork, 
 cut square and scored over the top in small squares. 
 Pour a quart of hot water over them, cover the dish and 
 let them bake slowly for three hours. 
 
 " While you have your book there," said Mrs. Arthur, 
 "you might as well write down a general rule for cro- 
 quettes, so that you will know how to use up your odds 
 and ends of meat." 
 
 Croquettes. 
 Mince fresh meat or fish ; add to it from one-fourth to 
 half its weight in mashed potato, with a beaten egg to 
 
248 dora's housekeeping. 
 
 each cupful of the mixture, a little melted butter or 
 gravy, pepper and salt, a seasoning of any herb you fancy, 
 and a scrap of chopped onion. Make into long-shaped 
 rolls, dip in beaten egg, roll in pounded cracker, and fry 
 a light brown. Or you may simply flour them before 
 frying. If made of veal or chicken there should be very 
 little potato, and a few scraps of ham will heighten the 
 flavor. Anything of this kind should be fried in deep 
 lard or drippings, and the fat must be very hot. 
 
 " Papa has sent word that he is going to bring a friend 
 home with him," said Dora to Mrs. Arthur one after- 
 noon the next week about half-past five, " and he hopes 
 you have a good dinner." 
 
 " Roast beef with Yorkshire pudding, mashed potato, 
 parsnips and egg-plant, — yes, I think that might be 
 called a good dinner. But I have no soup, and a dinner 
 looks, not exactly unfinished, but abruptly begun, with- 
 out soup. I think I saw a recipe in your 'In The 
 Kitchen ' for soup made in fifteen minutes. See if you 
 can find it." 
 
 Dora ran for the book and soon read out the recipe. 
 
 Tomato Soup (Hudson). 
 Take a can of tomatoes, rub through a colander, let it 
 
VARIETIES. 249 
 
 boil three minutes and then add half a teaspoon ful 01 
 soda, and let it boil till it stops foaming, stirring all the 
 time; stir in two butter crackers rolled fine, two ounces 
 of butter, a teaspoonful of salt, a very small pinch of 
 cayenne pepper, and lastly, half a pint of boiling milk; 
 boil five minutes, then serve. 
 
 "That's the very thing!" exclaimed Mrs. Arthur. 
 " If you can stay and help me, we'll have it ready in 
 time." 
 
 " Yes," said Dora, " I'm dressed. What will you have 
 for dessert?" 
 
 " I have only a dried apple-pie and that won't answer; 
 but I can make a ' Quick Pudding' as soon as I send in 
 the dinner, and it will be ready in time." 
 
 u But your dinner? When will you eat that? " 
 
 "Oh, I'll find a time for it; never mind that. Just 
 run in and take off my napkin and put a clean one 
 instead; then the place will be all ready for the gentle- 
 man." 
 
 Dora tried to protest against this, but Mrs. Arthur 
 said she should prefer to wait on the table in any case, 
 as Mary Ann was so exceedingly clumsy; so Dora did 
 as she was requested to, and the dinner was served as 
 
250 dora's housekeeping. 
 
 promptly as usual, and gave Mr. Greenwood great satis- 
 faction. 
 
 "Eow tell me how to make those good things," said 
 she when the dishes were washed and put away, and Mrs- 
 Arthur was sitting, as she always did in the evening, in 
 the dining room with her sewing. 
 
 "You know how to roast beef — allow a quarter of an 
 hour to a pound, rub with a mixture of salt and pepper, 
 dash a cup of boiling water over the meat when it first 
 goes in, and afterwards baste frequently, first with slightly 
 salted water, and afterward with the gravy from the drip- 
 ping pan; when done, have a hot dish ready to serve it 
 on, as you should for all meats. Pour the dripping into 
 a bowl and let it stand a moment for the fat to rise; then 
 skim this off carefully for future use, turn the gravy into 
 the dripping pan again on the top of the stove, thicken 
 with a little flour and thin with boiling water; taste it, 
 and if necessary add salt and pepper, but be careful not 
 to get in too much. When you are afraid the meat will 
 scorch, set a cup or basin of water in the oven." 
 
 Yorkshire Pudding. 
 One pint milk, four eggs beaten separately, two light 
 cups flour, a teaspoonful salt. Place the meat on long 
 
VARIETIES. 251 
 
 skewers laid across the pan, and three quarters of an hour 
 before the beef is done, pour out all the gravy except 
 enough to prevent the pudding from sticking, and turn 
 in the batter. When both are done, cut the pudding into 
 squares of three or four inches, and lay them on the plat- 
 ter around the meat. 
 
 " You know that grated horse-radish always goes with 
 roast beef; if you haven't this, pickles must be substi- 
 tuted. Some kind of acid jelly is proper with it also — 
 currant is generally considered the nicest, although cran- 
 berry is not amiss." 
 
 Parsnips. 
 
 Boil until tender, scrape off the skin and cut in thick 
 slices lengthwise. Dredge with flour, pepper and salt, 
 and fry on both sides in hot lard or drippings, to a light 
 brown. Drain off every drop of fat and serve hot. 
 
 For serving without frying, boil until perfectly tender, 
 which will be in from three-quarters of an hour to one 
 and a quarter; then drain and butter well before dishing. 
 
 " I've often wondered why they selected parsnips for 
 the proverb, 'Fair words butter no parsnips,'" said 
 Dora. 
 
252 
 
 "I've heard that they always serve them boiled in 
 England," said Mrs. Arthur, "never fried; and I suppose 
 they would be very tasteless without the butter." 
 
 Egg Plant. 
 Slice the plant half an inch thick; pare each piece and 
 lay them in salt and water for an hour, laying a plate on 
 the uppermost piece to keep it under. Wipe each slice 
 separately, dip first in beaten egg, then in bread crumbs, 
 and fry on both sides until well browned. 
 
 Quick Pudding. 
 Beat two eggs light, stir in while beating two table- 
 spoons flour, add six tablespoons cold milk, boil one table- 
 spoon butter in one pint milk with one saltspoon salt, 
 mix all together, put over the fire and stir till it begins 
 to thicken. Serve hot with powdered sugar or with 
 syrup. 
 
 " I doubled that recipe," said Mrs. Arthur, " and by 
 the time Mary Ann and I had finished our dinner there 
 wasn't a spoonful left." 
 
 " I should think it would be tiresome to measure out 
 so many tablespoonfuls," remarked Dora. 
 
VARIETIES. 253 
 
 u When any thing has four or six tablespoonfuls in it I 
 know just how niuch it makes in a cup, so I take the 
 measure in that. But I must give you the directions for 
 the sauce." 
 
 Maple Sauce. 
 Dissolve half a pound of maple sugar cut into small 
 bits in half a gill (a quarter of a tumblerful,) of hot 
 water over a good fire; the sooner it melts the better. 
 When clear take it from the fire and stir in a quarter of 
 a pound butter, cut in small lumps ; pour into the sauce- 
 boat and serve. 
 
 " Here's another kind of sauce I don't believe you ever 
 tried. It's excellent for apple-dumplings." 
 
 Rexford Sauce. 
 Rub two ounces of butter with an even tablespoonful 
 of flour; stir in half a pint of brown sugar and half a gill 
 of boiled cider; add a gill of boiling water, mix well, let 
 it simmer a few minutes and serve hot. 
 
 " While I am about it, shall I give you a few more re- 
 cipes? I have some that I think very nice." 
 " Oh, please do," said Dora. 
 
254 
 
 Lemon Dumplings. 
 Take half a pound grated bread, a quarter of a pound 
 finely chopped suet, a quarter of a pound sugar, one lemon 
 (squeeze the juice on the sugar and chop the rest very 
 fine), one large Spitzenberg or Greening apple, grated, 
 two even tablepoonfuls flour and two well-beaten eggs. 
 Mix all thoroughly together, tie in square pieces of cot- 
 ton cloth, drop into boiling water and boil three-quarters 
 of an hour with a plate under them to prevent their stick- 
 ing. Serve with either Rexford or maple sauce. This 
 quantity makes eight dumplings. 
 
 St. Charles Indian Bread. 
 Beat two eggs very light and mix with them one pint 
 of sour milk; add a teaspoonful soda and stir in one pint 
 of Indian meal and a tablespoonful of melted butter; 
 beat a long time and bake in flat tins in a quick oven. 
 
 Muffins. 
 Mix one quart of flour with a pint of warmed milk, 
 one teaspoonful of salt and half a gill of yeast. Mix at 
 night and beat until light. In the morning, drop the 
 dough into buttered cups, let them stand twenty minutes, 
 then bake. They can be made with water instead of 
 milk, but are not as nice. 
 
varieties. 255 
 
 Fruit Cup Cake. 
 One cup of butter and three of sugar worked to a 
 cream, five eggs beaten separately, a glass of brandy or 
 wine, half a nutmeg, a teaspoonful cinnamon and a salt- 
 spoonful ground cloves. Pulverize a teaspoonful of soda, 
 mix it with five cups of sifted flour, and stir the flour into 
 the cake. Flour one pound of washed currants and mix 
 them in, and afterward one pound seeded raisins, also 
 floured; stir it well, and just before baking add a cup of 
 sour cream. Do not beat it much after the cream is in, 
 but mix thoroughly and bake immediately. It will take 
 one hour to bake. Do not cut it the same day it is made. 
 
 Julia's Doughnuts. 
 Two cups of light dough, one teacup white coffee- 
 sugar, a tablespoonful of butter, two eggs and a very lit- 
 tle allspice and cinnamon — perhaps an even teaspoonful 
 altogether. Knead these in thoroughly; then roll and 
 cut the cakes and let them rise again. Before you fry 
 them, try a little one in the lard to see if it is hot enough; 
 if so, your cake will puff out quickly and turn brown. 
 Don't let it get too hot, or it will taste burnt. 
 
 Lemon Jelly. 
 Soak one package Cox's gelatine for an hour in just 
 
256 
 
 cold water enough to cover it; then add the juice of three 
 lemons and two cups of white sugar, and pour nearly a 
 quart of boiling water into it. Stir until dissolved, and 
 strain into jelly-moulds. 
 
 Apple Fritters. 
 
 Make a batter of two eggs to a pint of milk, a pint of 
 flour and a little salt; beat the eggs separately, stirring 
 in first the yolks and afterward the whites, and into this 
 stir in sour apples chopped small. Dip one tablespoon- 
 ful of the batter at a time into boiling lard in a spider or 
 shallow kettle; they will fly to pieces if the lard is deep. 
 Eat with maple syrup or sifted sugar. Never stick a 
 fork into cakes boiling in lard ; it makes them absorb the 
 fat. They must be taken out with a skimmer. 
 
 Plain fritters are made in the same way, omitting the 
 apple. 
 
 Liniment for Burns. 
 Take strong, clear lime-water and mix with as much 
 linseed-oil as it will "cut;" shake the bottle before ap- 
 plying, wrap the burn in cotton wadding, and keep the 
 cotton saturated with it for nine days, by which time the 
 new skin will probably be formed. 
 
VARIETIES. 257 
 
 If yon have no remedy in the house, cover the burn 
 immediately with flour and cotton and leave on till it 
 heals. You can apply any liquid remedy without remov- 
 ing the cotton. 
 
 " I wish there were time to give you some dozens of 
 others," said Mrs. Arthur, " but there's the clock striking 
 nine, and I know you ought not to sit up any longer. 
 We'll have some more another time." 
 
 17 
 
CHAPTEK XV. 
 
 ALL ENDS WELL. 
 
 " "Who do you think has been here this morning to see 
 you?" Mrs. Arthur asked Dora, one day when she came 
 from school. 
 
 " I'm sure I don't know," said Dora. " I don't expect 
 anybody." 
 
 " Your old ' Annie ' ! Her mother is well now, and 
 she says she can come if you want her. I told her you 
 did, and she will be here to-morrow and take my place." 
 
 " Oh, Mrs. Arthur, I shall be so sorry to have you go 
 away! It doesn't seem as if we could do without you! " 
 
 "But I have to go; I've stayed a week longer now 
 than I ought to, and my customers are getting impatient. 
 I couldn't bear to leave you without help, but this comes 
 in so well that it seems as if it had all been ordered on 
 purpose." 
 
 "I can never be thankful enough for all vou've 
 taught me," exclaimed Dora, who had spent every spare 
 
ALL ENDS WELL. 259 
 
 moment in informing herself as to all the details of 
 house-keeping, from the highest to the humblest. " You 
 don't know how much good you've done me." 
 
 " I'm glad if I've been of any use, and before I go 
 there are some more recipes I want to give you. I was 
 looking over your book, and there seem to be very few 
 for spring and summer dishes; they are all for fall and 
 winter." 
 
 " Do give them to me," said Dora; "they will come 
 in just right when mamma comes home." 
 
 " Tou must be sure to give her a spring-soup or " 
 
 Pkintajstniere. 
 Take a knuckle of veal weighing five pounds; crush 
 the bone and put it on the fire in three quarts and a pint 
 of cold water, and let it boil slowly until the scum has 
 risen and been skimmed off, then simmer for two hours 
 and a half and skim it again; add six ounces of cut 
 celery, a few asparagus tops, also cut small, and if it is 
 late enough in the season, a handful of green peas; boil 
 half an hour, then take out the knuckle and add a quart 
 of rich milk, a tablespoonful salt, a teaspoonful white 
 pepper and a quarter of a pound blanched macaroni; let 
 
260 doka's housekeeping. 
 
 it boil slowly until the macaroni is tender, and when 
 ready to serve, beat three eggs in the tureen and pour 
 the boiling soup over them. If you wish an elegant 
 dish, throw in at the last minute a handful of blanched 
 almonds. 
 
 Prepare the macaroni by pouring over it boiling water 
 with a little salt, and letting it stand, covered, fifteen 
 minutes; then drain and pour cold water over it, drain 
 again, and turn into the soup. 
 
 Strawberry Short Cake. 
 One cup of sugar, one of sour milk, half a cup butter, 
 two eggs, one teaspoonful soda, and just enough flour to 
 roll it out. Make in two round cakes and bake in a quick 
 oven. When done, split the cakes, lay one half on the 
 plate, crnst down, butter it, and put on a thick layer of 
 berries and sugar; then another half cake, covered in the 
 same way and so on, making the last half-cake a cover, 
 crust up. Set it in the oven again for five minutes, and 
 serve hot. 
 
 Huckleberry Cake. 
 One cup of sugar, two of flour, half a cup each of 
 butter and milk, two teaspoonfuls baking powder; roll 
 
ALL ENDS WELL. 261 
 
 the berries in sugar, stir them in, and bake in shallow 
 pans. 
 
 Spinach. 
 Wash thoroughly and put into a covered sauce-pan 
 with scarcely any water; boil twenty minutes, then drain 
 in a colander. Chop it up fine, return it to the fire and 
 season with butter, pepper and salt. Serve covered with 
 hard-boiled eggs cut in slices. 
 
 " You know," said Mrs. Arthur, " that young beets 
 make the most delicious greens ; many people prefer them 
 to spinach. Take those that are ' thinned out ' from the 
 garden beds, wash them very clean, and scrape the roots 
 if any are large enough to cook; if not, cut them off 
 close to the leaves. Boil and serve like spinach." 
 
 Asparagus. 
 Out in even lengths, rejecting the woody portion, 
 which can be used in soup. Tie in small bundles; throw 
 into salted boiling water and boil from twenty to forty 
 minutes, according to the age. Have ready a dish of 
 buttered toast, cut into pieces convenient for helping, 
 and dipped in the asparagus liquor; drain the bunches 
 
262 dora's housekeeping. 
 
 and lay them on the toast, heads all one way; cut the 
 strings and draw them out gently, then cover the aspara- 
 gus with drawn-butter sauce. 
 
 Green Peas. 
 Throw into boiling water and boil from thirty to forty 
 minutes; drain, season with pepper and salt and add 
 three or four tablespoons of cream. 
 
 String Beans. 
 Be sure that every string is carefully peeled off; if the 
 beans are young and tender you need only cut them 
 across two or three times, and take off the heads and tails; 
 if older, so that beans are found in the pod, first slit 
 them in two lengthwise. They require more boiling than 
 peas, especially when old. Finish and serve like peas. 
 
 Sweet Corn. 
 Cut it from the cobs and boil the latter half an hour 
 in just water enough to cover them ; then boil the shelled 
 corn in the same water, with salt. Season with batter 
 and pepper. 
 
 Summer Squash. 
 If very small, the squashes may be boiled whole, with- 
 
ALL ENDS WELL. 263 
 
 out peeling; if older, pare and quarter, taking out the 
 seeds. Boil until tender, which will be in from three- 
 quarters of an hour to an hour; drain and press in a 
 colander, then mash smooth and season with butter, salt, 
 and a little cream. Serve very hot. 
 
 New Potatoes. 
 Do not pare them, but rub off the skin (after washing) 
 with a rough towel. Boil half an hour in salted water; 
 then drain, and dry for a few minutes before serving; 
 or, you may make a dressing of half a pint of milk in 
 which an even tablespoonful of flour, rubbed smooth 
 with a heaping one of butter and a little salt, has been 
 dissolved; pour it over while boiling, and serve hot. 
 
 " I should like the recipe for that fruit-cake we had 
 last week," said Dora, " and for those caramels the chil- 
 dren like so much." 
 
 "Here is the one for the candy; the other you will 
 find in Mrs. Miller's book." 
 
 Home Caramels. 
 One cup Baker's chocolate, grated or broken up fine; 
 one of granulated sugar, one of molasses, a quarter of a 
 
264 dora's housekeeping. 
 
 cup milk, a piece of butter the size of an egg. Boil 
 until it will stiffen in water. 
 
 Coffee-Cake "Without Eggs. 
 Rub together nine ounces of brown sugar with four- 
 teen of butter; add alternately a pint of moksses, the 
 same of strong made-coffee, two and a half pounds flour 
 from which you leave out a pint for flouring the fruit, 
 two teaspoonfuls each of ground mace, cinnamon and 
 nutmeg, one do. each of cloves and allspice, and two tea- 
 spoonfuls soda, dissolved in a little of the coffee. Last 
 of all, you add two and a half pounds of stoned raisins 
 and one of sliced citron, rubbed in the reserved flour. 
 This is a rich cake and will keep a long time. 
 
 " I should like to know how to make orange cake that 
 isn't in layers," said Dora. " I never saw a recipe for 
 that." 
 
 " I take any kind of light cake and flavor it with 
 orange juice," answered Mrs. Arthur. " Try ' Sister 
 Mag's cake ' in Marion Harland, and substitute the juice 
 of two oranges for the lemon. If it doesn't make the 
 flavor strong enough, you can take more oranges and 
 scant the milk a little so as not to have too much 
 liquid." 
 
ALL ENDS WELL. 265 
 
 " How splendidly bright that silver looks," said Dora, 
 glancing at some on the side-board. " Don't you like our 
 receipt? " 
 
 " Yes, very much, but the mixture happened to be out, 
 and I did that in a way of my own, by rubbing it first 
 with a soft old napkin moistened with sweet oil, and 
 afterward with calcined magnesia, polishing, of course, 
 with chamois-skin. The Indexical silver soap is very good 
 if the silver is in good condition and you use the soap 
 constantly; but yours had become very dull when I came 
 here, and had to have an extra cleaning. Rubbing is the 
 great thing, after all." 
 
 " I don't mean to let it get dull again," said Dora. 
 " When you go, I'll do it every Saturday morning, just 
 as I set out to do when Annie was here before. I hope 
 she'll stay, this time." 
 
 " There's another thing I must remind you of," said 
 Mrs. Arthur; " it will soon be time to look out for moths, 
 and now that the responsibility is all on your shoulders, 
 you'll have to be very careful." 
 
 " Mamma always puts things away in linen bags tied 
 up with camphor," said Dora. 
 
 " That is very well if the eggs are not already laid, but 
 
266 dora's housekeeping. 
 
 if they are, all the camphor in the world won't prevent 
 the moths from eating their way out. The trouble is to 
 guard against them when the first mild days come, and 
 you are so sure to want your woolen clothes and furs 
 again that it is not worth while to put them away. The 
 safest way during this season is to shake and beat every 
 such thing thoroughly the moment you take it off, then 
 give it a good airing in the sun every day. When 
 things are finally put away for the summer, nothing is 
 better than newspapers to keep them in, as these are an 
 absolute protection if there are not already eggs in the 
 garments, but the edges must be pasted together — not 
 merely tied. If you can get a whiskey or alcohol barrel 
 to keep the bundles in, it will be as good a preservative 
 as any, and you can buy a little bergamot at the drug- 
 store to overcome any unpleasant odor. Your muff and 
 tippet will be safe in their usual boxes if you first beat 
 them thoroughly and then paste paper over the edge of 
 the cover to keep it tight. It stands to reason that if 
 the moths are not there already they can't get in, in that 
 case." 
 
 The day after this conversation Annie came and Mrs. 
 Arthur went away, followed by the regrets of the whole 
 
ALL ENDS WELL. 267 
 
 family. All things slipped back into their old grooves, and 
 there were no thrills of excitement until the time was 
 fixed for Mrs. Greenwood's return. Then, indeed, the 
 family was in a ferment, and Dora was nearly beside her- 
 self with her efforts to get the house-cleaning over, and 
 every thing in exquisite order again before her mother 
 should come. The weeks grew fewer and shorter, for it 
 seemed as if each one showed more and more to be done; 
 but at last the eventful day came, a Saturday fortunately; 
 the house was cleaned and adorned, the children dressed, 
 the table set out with a lovely vase of flowers which filled 
 the dining-room with fragrance, and there being abso- 
 lutely nothing more to be done, Dora sat with clasped 
 hands trying to keep down her impatience during the ten 
 minutes which she knew must still elapse before the 
 welcome sound of chariot-wheels would be heard. 
 
 " Nine months ago ! " she thought to herself; " how 
 old I have grown since then, and how little I thought 
 when it began of all I should go through with! I wonder 
 if Mamma will be satisfied with me? At all events, I 
 hope she'll think I've done my best." And so her mind 
 wandered on until the carriage drove up, and all else was 
 forgotten in a burst of joyful welcome. 
 
268 doea's housekeeping. 
 
 "Well? yes, I'm entirely well ! " exclaimed Mrs. Green- 
 wood, after the rapturous greetings were over, and the 
 children began to overwhelm her with questions. " I'm 
 never going to be sick again. How tall you have grown, 
 Dora! My ' little girl ' has changed into a woman. And 
 how perfectly sweet every thing looks ! I've been imagin- 
 ing it all, but it was impossible to realize it until I actu- 
 ally came. How well you have done, my darling!" she 
 added, clasping her oldest daughter once more to her 
 breast. " My heart has been with you every instant, and 
 when Aunt Jane wrote me about all the trials and strug- 
 gles that you were too considerate to burden me with, it 
 seemed as if I must fly to you! But it was all for the 
 best, and I know you'll never be sorry to have had the 
 experience." 
 
 Then Aunt Jane came in, and there were more con- 
 gratulations and outpourings, in the midst of which the 
 dinner-bell rang, and the circle around the table was com- 
 plete once more. 
 
 There we must leave the happy family, enjoying prin- 
 tanniere and talk, roast lamb, stewed potatoes, green 
 peas 'and spinach, seasoned with recollections of travel 
 and anecdotes of home life, and a delicious strawberry 
 
ALL ENDS WELL. 269 
 
 short cake by way of dessert, served up with bright anti- 
 cipations of the future. Mrs. Greenwood said that no 
 dinner at the Paris restaurants, which she had visited 
 before coming home, had ever tasted so good to her; and 
 when her husband tried to set off its merits by comparing 
 it with some that he remembered during Honor's admin- 
 istration, cries of "shame! shame!" put him to silence, 
 and he subsided into a state of good behavior, for the 
 time at least. 
 Good-bye, Dora! 
 
INDEX. 
 
 BREAKFAST AND LUNCH 
 DISHES. 
 
 PAGE. 
 
 Baked Apples Ill 
 
 Fried Apples 209 
 
 Bread Crumb Omelette 126 
 
 Broiled Fresh Fish 122 
 
 Breakfast Beef. 197 
 
 Calf'sLiver 120 
 
 Chicken Croquettes 39 
 
 Chicken or Turkey Hash 115 
 
 Minced Codfish 116 
 
 Codfish and Potato Stew 123 
 
 Cold Fish rechauffe 127 
 
 Cold meat, warmed over 123 
 
 Coffee 70 
 
 Soyer's Coffee 70 
 
 Serena's Coffee 132 
 
 Mock Cream 79 
 
 Croquettes 247 
 
 Eggs a V Italienne 113 
 
 Eggs, hard-boiled 83 
 
 Eggs, poached 54 
 
 Eggs, scrambled 69 
 
 ■Fiah-balls 112 
 
 PAGE. 
 
 Frizzled Beef. 92 
 
 Fried Ham 54 
 
 Hash from soup-meat 35 
 
 Stewed Kidneys 125 
 
 Liver Hash 120 
 
 Salt Mackerel 68 
 
 Mutton Hash 116 
 
 Oatmeal Porridge 77 
 
 Scalloped Oysters 198 
 
 Stewed 198 
 
 Potatoes a' la bourgeoise 126 
 
 Fried Potatoes 76 
 
 VealHash 115 
 
 List of lunch dishes 209 
 
 List of breakfast dishes 194 
 
 SOUPS. 
 
 General directions for soup..24r-38 
 
 Chicken Soup 38 
 
 Julienne Soup 34 
 
 Macaroni Soup 36 
 
 Mock Turtle Soup 200 
 
 Mutton Soup 232 
 
 Oyster Soup. 173 
 
272 
 
 INDEX. 
 
 PAGE. 
 
 Pea Soup 244 
 
 Printanniere Soup 259 
 
 Tomato Soup 36 
 
 Tomato Soup (Hudson) 248 
 
 Force-meat Balls 201 
 
 MEATS. 
 
 Roast Beef 250 
 
 Yorkshire Pudding 250 
 
 Beefsteak 19 
 
 Beefsteak Pie 203 
 
 Crust for Meat Pies 204 
 
 Potato Crust 204 
 
 Corned Beef, boiled 103 
 
 " pressed 243 
 
 Fricasseed Chicken 233 
 
 Ham... 175 
 
 Codfish for dinner 123 
 
 Irish Stew 245 
 
 Mutton, boiled 210 
 
 Mutton, roast 57 
 
 Mutton Chops 93 
 
 FriedOysters 206 
 
 Pork Chops 121 
 
 Pork Tenderloins 120 
 
 Pork and Beans 247 
 
 Turkey, boiled 202 
 
 OysterSauce 202 
 
 Celery Sauce 202 
 
 Turkey, roast 173 
 
 Veal Cutlets 113 
 
 Veal, pressed 243 
 
 Bills of fare 169, 199 
 
 PAGE. 
 
 VEGETABLES. 
 
 Apple Sauce 122 
 
 Asparagus 261 
 
 Lima Beans 87 
 
 String Beans. 262 
 
 Beets, boiled 87 
 
 Beets, warmed over 46 
 
 Beets, young 261 
 
 Cabbage 104 
 
 Carrots 105 
 
 Cauliflower 66 
 
 Celery, stewed 233 
 
 Canned Corn 204 
 
 Sweet Corn 262 
 
 Corn Oysters 114 
 
 Cranberry Sauce 176 
 
 Cucumbers 94 
 
 Egg-plant 252 
 
 Hominy Croquettes 246 
 
 Hominy, fried 105 
 
 Macaroni, baked 204 
 
 Macaroni, stewed 205 
 
 Parsnips 251 
 
 Green Peas 262 
 
 Potatoes, baked 44 
 
 Potatoes, boiled 58 
 
 Potatoes, mashed 64 
 
 Potatoes, new 263 
 
 Potatoes, snow 177 
 
 Potatoes, stewed 87 
 
 Potatoes, sweet 177 
 
 Rice in Grains 211 
 
 Rice Croquettes 233 
 
INDEX. 
 
 273 
 
 PAGE. 
 
 Salsify \... 246 
 
 Spinach 261 
 
 Summer Squash 262 
 
 Succotash 65 
 
 Tomatoes, baked 93 
 
 Tomatoes, stewed 59 
 
 Turnips 58 
 
 DESSERT. 
 
 Apple Tapioca 33 
 
 Apple Fritters 256 
 
 Spanish Cream 190 
 
 Lemon Cheese 222 
 
 Lemon Dumplings 254 
 
 Lemon Jelly 255 
 
 Pancakes 234 
 
 Baked Pears 59 
 
 Stewed Pears 60 
 
 Mince-meat 188 
 
 Mince-meat (family) 189 
 
 Dried Fruit Pie 179 
 
 Peach Pie 180 
 
 Pumpkin Pie 178 
 
 Squash Pie 179 
 
 Batter Pudding 66 
 
 Baroness Pudding 246 
 
 Bread Pudding 220 
 
 Brown Betty 94 
 
 Cracker Pudding 196 
 
 Empress Pudding 195 
 
 Extempore Pudding 191 
 
 German-raised Pudding 88 
 
 Indian Pudding 107 
 
 18 
 
 PAGE. 
 
 Peach Pudding 67 
 
 Plum Pudding 190 
 
 Quick Pudding 252 
 
 Rice in cups 211 
 
 Snow Pudding.... 220 
 
 Children's Pudding-Sauce. . . 191 
 
 Maple Sauce 253 
 
 Plain Sauce 191 
 
 Rexford Sauce 253 
 
 Simple Sauce 211 
 
 Sophy's Sauce 88 
 
 Butter Scotch Candy 221 
 
 Jenny B.'s Caramels 221 
 
 Home Caramels 263 
 
 BREAD, ETC. 
 
 Home-made Yeast 215 
 
 Wheat Bread 216 
 
 Graham Bread. 218 
 
 Graham Gems 235 
 
 Raised Rolls 134 
 
 St. Charles Indian Bread .... 254 
 
 Buttered Toast Ill 
 
 Egg Toast 234 
 
 MilkToast 83 
 
 Huckleberry Cake 260 
 
 Strawberry Short-cake ...... 260 
 
 Patent Tea-cake 196 
 
 SnowTea-cake 192 
 
 Muffins 254 
 
 Dearborn Ave. Waffles 222 
 
274 
 
 INDEX. 
 
 PAGE. 
 
 Bread Griddle-Cakes 235 
 
 Buckwheat Griddle - Cakes. .. 236 
 
 Hominy Griddle- Cakes 236 
 
 Rice Griddle-Cakes 235 
 
 CAKE. 
 
 Clove Cake 195 
 
 Coffee Cake 264 
 
 Delicate Cake 192 
 
 Fruit-cup Cake 255 
 
 Sister Mag.'s Cake 106 
 
 Minute Cookies. 192 
 
 Molasses Cookies 192 
 
 Jane's Crullers 192 
 
 Julia's Doughnuts 255 
 
 Hard Gingerbread 133 
 
 Soft Gingerbread 196 
 
 PICKLES. 
 
 Pickled Butternuts 139 
 
 Pickled Cabbage 138 
 
 Pickled Cauliflower 139 
 
 Pickled Cherries 143 
 
 Pickled Cucumbers 137 
 
 Pickled Pears and Plums 143 
 
 Chili Sauce 142 
 
 Chow-chow 140 
 
 Spiced Currant 143 
 
 Spanish Pickle 141 
 
 Tomato Pickle < . . 140 
 
 Tomato Catsup . — 142 
 
 Tomato Soy ,. 142 
 
 PAGE. 
 
 Green Pickles 138 
 
 General Directions 145 
 
 PRESERVES. 
 
 Preserved Cherries 150 
 
 Preserved Citron 155 
 
 Preserved Crab-apple 156 
 
 Gooseberry Jam 151 
 
 Grape Jam 151 
 
 Orange Marmalade 156 
 
 Preserved Peaches 153 
 
 Peach Marmalade 154 
 
 Preserved Pears 154 
 
 Preserved Pineapples 152 
 
 Preserved Plums 153 
 
 Preserved Sweet Potatoes 165 
 
 Preserved Quince 157 
 
 Quince Marmalade 157 
 
 Raspberry or Blackberry 
 
 Jam.* 150 
 
 Preserved Strawberries 148 
 
 Preserved Green Tomatoes . . . 159 
 
 Preserved Ripe Tomatoes — 159 
 
 Brandied Cherries 158 
 
 Brandied Peaches 158 
 
 Brandied Pears 158 
 
 Apple Jelly 164 
 
 Currant Jelly 162 
 
 Fruit Jellies 163-164 
 
 Covering Fruit Jars 149 
 
 Candied Fruits 161 
 
 Compotes .... 160 
 
INDEX. 
 
 275 
 
 PAGE. 
 
 Canned Berries 166 
 
 Canned Peaches 165 
 
 Canned Pears 166 
 
 Canned Tomatoes 167 
 
 MISCELLANEOUS. 
 
 Care of Bedrooms 79-81 
 
 Care of Clean Clothes 16-17 
 
 Care of Dining-room 73-74 
 
 Care of Kerosene Lamps 52 
 
 Care of Kitchen 52 
 
 Care of Remnants 48, 175 
 
 Care of Tablecloth 31 
 
 Care against Moths 266 
 
 PAGE. 
 
 Directions for Cleaning 
 
 Silver 28,265 
 
 Directions for Clearing the 
 
 Table 48 
 
 Directions for Debris 239 
 
 Directions for Dripping 241 
 
 Directions for making beds. . .230 
 Directions for sweeping 74, 79, 228 
 Directions for washing dishes 27 
 
 Camphor Ice 242 
 
 Cucumber Ointment 241 
 
 Lettuce Cream 242 
 
 Liniment for Burns 256 
 
 Silver Polish 29 
 
SHORT HISTORY OF FRANCE, 
 
 FOR YOUNG PEOPLE. 
 
 By MISS E. S. KIRKLAND. 
 
 AUTHOR OF "SIX LITTLE COOKS," "DORA'S HOUSEKEEPING," BTCL 
 
 12 mo., .....«• Price, $1. 25, 
 
 "A very ably written sketch of French history, from the earliest times 
 to the foundation of the existing Republic."-— Cincinnati Gazette. 
 
 " The narrative is not dry on a single page, and the little history may 
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 "A book both instructive and entertaining. It is not a dry compen- 
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 Courant, Hartford, Ct. 
 
 " Miss Kirkland has composed her ' Short History of France' In the 
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 Nation, N. Y. 
 
 Sold by all booksellers, or sent by mail, post- 
 paid, on receipt of price, by the publishers. 
 
 A. C, McCLURG & COMPANY. 
 
"It ought to be in the hands of every scholar and of every school- 
 boy." — Saturday Review, London. 
 
 TALES OF ANCIENT GREECE. 
 
 By the Eev. SIR G. W. COX, Bart., M.A., 
 Trinity College, Oxford. 
 
 12 mo., ....... Price, $1.25. 
 
 ''Written apparently for young readers, it yet possesses a charm of 
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 " It is only when we take up such a book as this, that we realize how 
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 Tribune, Chicago. 
 
 Sold by all booksellers, or sent by mail post- 
 paid, on receipt of price, by the publishers, 
 
 A. C. McCLURG & COMPANY. 
 
66 It cannot fail to gain young people's attention." 
 
 — Publisher's Weekly, New York. 
 
 SPEECH AND MANNERS 
 
 FOR HOME AND SCHOOL. 
 
 By Miss E. S. Kirkland. Price, $0.75 
 
 Miss Kirkland's new volume will be found quite as useful and 
 
 acceptable as her former works. Although intended for 
 
 children, it will interest older folks as well. 
 
 " An admirable book for mothers to read aloud to their chil- 
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 " No lover of English undefiled who will take the trouble to 
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 i( Young people need not be required to read this volume; 
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 — Pittsburgh Presbyterian Banner. 
 
 44 It cannot be extravagant to declare that this excellent little 
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 — Buffalo Express. 
 
 *' The author's theory of manners and of speech is good. Her 
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 to something and commands respect." — New York Independent. 
 
 Miss Kirkland's other popular books comprise : 
 A SHORT HISTORY OF FRANCE, Price, $ 1 .25 
 DORA'S HOUSEKEEPING, - " 75 
 
 SIX LITTLE COOKS, - 75 
 
 Sold by all booksellers, or mailed, post-paid, on 
 receipt of price, by the publishers, 
 
 A. C. McCLURG & COMPANY. 
 
u Stirring events are graphically told in this series 
 Of romances."— Home Journal, New York. 
 
 TIMES OF GUSTAF ADOLF. 
 
 An Historical Romance of the Exciting 
 Times of the Thirty Years' War. 
 
 From the Original Swedish. 
 BY Z. TOPELIUS. 
 
 !2mo, extra cloth, black and gilt. Price 75 cents. 
 
 "A vivid, romantic picturing of one of the most fascinating 
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 "Every scene, every character, every detail, is instinct with 
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 "The author has a genuine enthusiasm for his subject, and 
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 Sold by all booksellers, or mailed postpaid, on re- 
 ceipt of price by the publishers. 
 
 A. C. McCLURG & COMPANY. 
 
** Most exquisitely written and translated J 9 
 
 — Transcript, Boston, 
 
 TIMES OF BATTLE AND BEST. 
 
 An Historical Romance of the Times of Charles X. and Charles 
 XI. From the Swedish of Prof. Z. Topelius. (Vol. II. 
 of " The Surgeon's Stories.") Price, 75 cents. 
 
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 Manhattan, New York. 
 
 "In the newly published second volume of Topelius' 'Sur- 
 geon's Stories ' are to be praised the same wealth and originality 
 of material and superior literary qualities which characterized the 
 first cycle. The admirer of lofty romance cannot fail to be grate- 
 ful for an introduction through this careful and spirited English 
 version to the * Scandinavian Scott, ' as Professor Topelius has 
 often been called. His works are glorious books for young peo- 
 ple to read." — Independent, New York, 
 
 "The second cycle of the ' Surgeon's Stories ' covers the 
 reigns of the Swedish kings Charles X. and Charles XI., and 
 gives a stirring and graphic account of the conquests of the first 
 in Poland and Denmark, with the famous march of his army 
 across the ice of Little Belt in 1658, and the more peaceful but 
 important events of the reign of the second, especially the 
 Witchcraft persecutions and the great Reduction. Prof. Topelius 
 deals with the rich material before him like a true master of his- 
 torical romance. * * * He displays great versatility, com- 
 bining vivacious narrative,, historic fidelity, and ready humor." — 
 Good Literature, New York. 
 
 Sold by all booksellers, or sent by mail, post- 
 paid, on receipt of price by the publishers, 
 
 A. C. McCLURG & COMPANY. 
 
" Surely it is delightfully toldS'-Pioneer Press, St. Paul. 
 
 TIMES OF CHARLES XII. 
 
 An Historical Romance of the times of Charles XII. From the 
 Swedish of Prof. Z. Topelius. (Vol. III. of " The 
 Surgeon's Stories.") Price, 75 cents. 
 
 In this volume the admirable and popular series of " The 
 Surgeon's Stories " has perhaps the richest subject in all Swedish 
 history— the world-famous monarch, Charles XII., to whom Dr. 
 Johnson applied his celebrated lines : 
 
 44 He left the name at which the world grew pale, 
 To point a moral and adorn a tale." 
 
 44 The work is the most brilliant in the series thus far, and 
 imparts a knowledge of the history of the period in the most 
 delightful manner." — Gazette, Boston. 
 
 44 For strong and vivid scenes, dramatic power and effect, for 
 novelty and enthusiastic interest, the stories are masterpieces. 
 They ought to be read by every lover of fiction ; they will reveal 
 to him new and artistic work." — Boston Globe. 
 
 "All who enjoyed (and who that read it did not enjoy it?) 
 * The Times of Gustaf Adolf,' will be eager to read this the third 
 of the series ; a thrilling story of the thrilling times of * The Lion 
 of the North,' written by the Walter Scott of the North." 
 
 —Living Church, Chicago. 
 
 44 We would much prefer teaching a youth Swedish history 
 from the novels of Topelius than from any book of strict historical 
 narrative. In the one case wl are confident the events will be 
 remembered and the times will live ; in the other the chances are 
 that the first will be forgotten and the second never realized." — 
 New York Sun. 
 
 44 We know of no author with whom to compare Topelius. 
 He is vigorous and graphic, never verbose, never failing in interest. 
 His books will attrrct the mature reader, and absorb the attention 
 of children, and we commend them most heartily to all of these 
 classes." — Courier, Cincinnati. 
 
 Sold by all booksellers, or sent by mail, post-paid, 
 on receipt of price, by the publishers, 
 
 A. C- McCLURG & COMPANY. 
 
44 Swedish history has never been so attractively 
 recorded." — Advance, Chicago. 
 
 TIMES OF FREDERICK I. 
 
 An Historical Romance of the period succeeding the reign of 
 Charles XII. From the Swedish of Prof. Z. Topelius. 
 (Vol. IV. of " The Surgeon's Stories.") Price,75 cents. 
 
 " The portrayal is that of a master hand, and the stirring tale 
 of passion, the thread of the king's ring romance, running through 
 it make a captivating and intensely thrilling production of literary 
 genius." — Times, Troy, N. Y. 
 
 " The * Times of Frederick I.' is wholly worthy the com- 
 panionship of its predecessors. The characters are drawn with 
 much of the picturesque force of Walter Scott, and the narrative 
 is almost as animated and as genial as that of the elder Dumas 
 in his historical novels." — Gazette, Boston. 
 
 " Even more than former volumes does this book show a strik- 
 ing resemblance to Scott in the power to make an historical epoch 
 real and vivid to the reader's eyes. There is nothing finer in 
 Scott than the scene in which the young count discovers the 
 woman whom he loves in the wayside inn, surrounded by drunken 
 noblemen, and rescues her by fighting three duels with the 
 carousers." — Chronicle, San Francisco. 
 
 " Its chief value is in its graphic description of the political 
 feeling and action in the first years of peace after the war of 
 twenty-one-years, and in its very perfect photographs of three 
 leaders, Count Horn, Count Bertelskold, and Larsson. There are 
 present, with undiminished force, the same knowledge of men 
 and motives, the same skillful art and eloquent expression that 
 have been exhibited so remarkably in the preceding works. The 
 stories are classic in theme, treatment and style, and afford a 
 satisfaction to literary taste that it seldom experiences in their 
 class of fiction. Their qualities are entitled to conscientious 
 study, and the time given to them will be repaid by the discovery 
 of some rare beauties." — Globe, Boston. 
 
 Sold by all booksellers, or sent by mail, post- 
 paid, on receipt of price, by the publishers, 
 
 A. C. McCLURG & COMPANY. 
 
u It deserves a place with the very best fiction/ 9 
 
 — Standard, Chicago. 
 
 TIMES OF LDWJEUS. 
 
 An Historical Romance of the Times of the great Naturalist 
 Linnseus. From the Swedish of Prof. Z. Topelius. (Vol. 
 V. of " The Surgeon's Stories.") Price, 75 cents. 
 
 " Like its predecessors, the work bears a romantic charm and 
 beauty of style that is rarely exceeded even in unmixed fiction." — 
 Interior, Chicago. 
 
 " The freshness, purity, and learning which have given these 
 stories their exceptional reputation are all present in the latest. 
 For the lover of flowers and plants this is as enjoyable as a ro- 
 mance of botany, without any unnecessary intrusion of unknown 
 terms."— If era/d, Chicago. 
 
 " The beauty, delicacy and tenderness of description in these 
 stories can only be compared to the work of Sir Walter Scott. 
 The subtle emotions of the human mind are sketched with a 
 master hand. The heroic element combines the courage of a 
 soldier, with the gentleness of a lover. The reader is tempted 
 to exclaim in rapture, * Why have we never known this people 
 before ? ' " — -Free Press, Detroit. 
 
 tl In the other four stories, Topelius has described part of the 
 political as well as the social history of Sweden, and we have 
 learned some things no other history has taught us, about the 
 splendid campaigns of Gustaf Adolf and Charles the XIL, but 
 the author in the Times of Linnaeus, introduces us to far nobler 
 battle fields, and to a conqueror whose name is, and forever will 
 be, held in love and admiration by the students of natural science. 
 As we follow with uninterrupted interest the course of this story, 
 we are more than ever impressed with the clear, picturesque and 
 dramatic style of its author. He records the history and charac- 
 ter of the great naturalist, and at the same time portrays the 
 romance of human passion with a skill which few modern novel- 
 ists possess. We have on other occasions advised our readers to 
 buy these stories. We more decidedly than ever before repeat 
 this counsel." — Courier, Cincinnati. 
 
 Sold by all booksellers, or sent by mail, post- 
 paid, on receipt of price by the publishers, 
 
 A. C. McCLURG & COMPANY. 
 
* The completion of < The Surgeon's Stories' forms 
 an event in modern literature."— Express, Buffalo. 
 
 TIMES OF ALCHEMY. 
 
 An Historical Romance of the Dawn of the Gustavian Period of 
 Swedish History. From the Swedish of Prof. Z. 
 Topelius. (Vol. VI., and last of " The Sur- 
 geon's Stories.") Price, 75 cents. 
 
 " As abundant in charm as the delightful historical romances 
 of the elder Dumas." — Gazette, Boston. 
 
 " This volume completes a charming series of stories, possess- 
 ing not merely fine fancy, but having within them such faithful 
 pictures of northern European life as can be found in no other 
 books," — Christian Advocate ', Chicago \ 
 
 " Perhaps in knowledge of the quiet expression of the heart , 
 under influence of love, and in the beauty of its lessons, this is 
 superior to all. * * They may be classed among the best books 
 of contemporary fiction, and should be carefully read." — Globe, 
 Boston. 
 
 "The first conclusion— the only one (for who can criticise so 
 charming a series as this has been ?) — is that there is not quite 
 enough * Alchemy,' for what there is makes us want more — in 
 the unpretentious little book. But it is a clever wind up, never- 
 theless, of an exceedingly clean and clever series, for the intro- 
 duction of which the publishers deserve large credit." — Pioneer- 
 Press, Si. Paul. 
 
 In the concluding volume of these great romances we are 
 shown a striking picture of the superstition that prevailed amongst 
 all classes of Swedish society before its clouds had yet been pene- 
 trated and dissolved by the sunlight of exact science that followed 
 the career of Linnaeus. This superstition is exemplified in the 
 person of a mysterious alchemist and his experiments in search of 
 the philosopher's stone and the elixir of life. Many of the char- 
 acters of the preceding volume appear in this, and the threads of 
 all the stories are here united and brought to a fitting close. 
 
 Sold by all booksellers, or sent by mail, post- 
 paid, on receipt of price by the publishers, 
 
 A, C. McCLURG & COMPANY, 
 
New Edition, re-written and greatly enlarged. 
 
 WOMAN IN MUSIC. 
 
 By George P. Upton, Author of "The Standard Operas," etc. 
 i6mo, 222 pages. Price, $1.00. 
 
 "Woman in Music," by George P. Upton, the author of 
 " Standard Operas" and other valuable contributions to musical 
 literature, is a novel venture in literature and full of interest and 
 suggestion. Its facts and illustrations, drawn from unusually 
 wide reading, are very fresh and curious, and the charming little 
 brochure might justly be said to contain the romance of musical 
 history. 
 
 It is divided into three parts. In the first, the author discusses 
 the much vexed question why so few women have been gifted with 
 musical creative power of the highest order, and traces the real 
 relations of woman to music. 
 
 In the second part, the influence of woman in inspiring the 
 highest musical composition is shown in a series of short biograph- 
 ical sketches of Bach, Haydn, Mozart, Beethoven, Schubert, 
 Schumann, Mendelssohn, Chopin, Handel, Weber, and Wagner. 
 This part of the work is specially interesting and valuable, as it 
 is replete with information not generally accessible, and reveals to 
 the world many highly romantic episodes, and pictures the domes- 
 tic phases of the lives of the great composers. 
 
 In the third part, the relations of woman to the performance of 
 vocal and instrumental music are considered, and numerous obser- 
 vations of value are given which the author has gathered from his 
 many years of experience as a musical critic. In following out this 
 part of his subject he briefly reviews the careers of the most noted 
 queens of song of the last two centuries, and cites opinions of 
 contemporary criticism. 
 
 An additional interest is given by an appendix containing a list 
 of the prominent female composers of the past three centuries, and 
 a list of the women to whom the great masters have dedicated 
 their more important works. 
 
 The book is the result of a very wide gleaning in the out-of-the- 
 way fields of musical literature, and will be very fascinating to 
 all who are interested in the more romantic phases of musical his- 
 tory and biography. 
 
 Sold by all booksellers, or mailed, postpaid, on 
 receipt of price by the publishers, 
 
 A. C McCLURG & COMPANY. 
 
MAR 3 
 
LIBRARY OF CONGRESS 
 
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