Part 5 (1/2)

[Ill.u.s.tration: ”I've got to make some this very minute.”]

”Oh, Mother, I've just got to stop writing and make some of those this very minute!” Mildred exclaimed. Miss Betty said she had lots of things she wanted to talk over with Mother Blair while Mildred was busy.

Brownie came running in just then, and the two girls worked so fast they had a whole plateful of crackers done in no time; and after everybody had had one apiece to eat, Mildred said: ”Now, I will learn to make some more things.”

”Let me see,” said her mother, slowly. ”Sandwiches and cake--what else can you think of for luncheons, Betty?”

”Deviled eggs,” said Miss Betty, as quick as a flash. ”Please let me tell how!”

DEVILED EGGS

Boil three eggs for ten minutes; peel them, cut them in halves, and put the yolks in a bowl; add

1/4 teaspoonful of salt.

1/4 teaspoonful of dry mustard.

1 pinch of pepper.

1 teaspoonful of oil.

1/2 teaspoonful of vinegar.

Mix well, fill the whites, press smooth with a knife, and put two halves together.

”But three eggs are too many for Jack,” complained Brownie. ”He won't need three; can't I have one for my lunch here?”

Miss Betty laughed, and said it would be easy for Mildred to make enough for everybody instead of making three, as the rule said.

”If I just made one, I suppose I'd take pinches instead of teaspoonfuls,” said Mildred, thoughtfully. ”I mean, I'd take just a little of everything, enough to make the egg taste good?”

”Exactly!” said Miss Betty; ”that is just the way a real grown-up cook does. And, Mildred, when I had to take my lunch to school, I used to have the best thing--salad. I had it when there were no real sandwiches, only bread and b.u.t.ter; it was put in a little round china jar with a tin top that screwed on, so it never spilled. But perhaps Jack doesn't like salad.”

”He just loves it,” said Brownie; ”he loves every single thing to eat that there is!”

”Then he will surely 'just love' these things! Write them down, Mildred.”

CHICKEN SALAD

1/2 cup of cold chicken, cut in small bits.

1/2 a hard boiled egg, cut up.

Or use celery in place of the egg, or use both.

FRENCH DRESSING

2 teaspoonfuls of oil.

1/4 teaspoonful vinegar.

1 pinch of salt 2 shakes of pepper (paprika is best).