in a skillet over the fire, "I thought I told you that I was coming here to make pound cake and cream pies this morning. Why is nothing ready?"

"La, me, Miss Emmeline!" replied Aunt Phyllis. "Miss 'Tilda Jenkins done carried off every pie pan and rolling-pin and pastry-board, and borrowed all de eggs and cream fo' herself. Her bakin' isn't mo'n begun."

This was a high-handed proceeding, but nothing could be done in the case. It was Mrs. Jenkins' habit, and mother had always been so amiable about it that the servants, who were easygoing, never troubled themselves to ask the mistress, but lent the inconvenient borrower whatever she desired.

Sometimes just as we were going to church, I was too little at the time to remember, mother said that a small black boy with very white teeth and a very woolly head, would pop up at her chamber door, exclaiming,

"Howdy, Miss Emmeline. Miss 'Tilda done sent me to borrow yo' Prayer-book. She goin' to church to-day herself."

Or, of a summer evening, her maid would appear with a modest request for Miss Emmeline's lace shawl and red satin fan; Miss 'Tilda wanted to make a call and had nothing to wear.

All this, I think, made mother perfectly set against our ever borrowing so much as a slatepencil or a pin. We were always to use our own things or go without. I never had a sister, but cousins often spent months at the house, and were in and out of my room in the freest way, forever bringing me their gloves to mend or their ties to clean, as cousins will.

"Never borrow," said my mother. "Buy, or give away, or do without, but be beholden to nobody for a loan."

Another rule for little housekeepers is to wash their hands and faces and have their hair in the nicest order before they begin to cook. The nails should be cleaned and the toilet attended to as carefully as if the girl were going to a party, before she begins any work in the kitchen.

I suppose you think my bill of fare for a company tea very plain, but I hadn't time for anything elaborate. Besides, if what you have is very good, and set on the table prettily, most people will be satisfied even if the fare is simple.

"Apple-sauce," said Amy one day, "is a dish I never touch. We used to have it so often at school that I grew tired at the sight of it."

But Amy did eat apple-sauce at our house. Aunt Hetty taught me how to make it, and I think it very good. We always cook it in an earthenware crock over a very quick fire. This is our receipt: Pare and slice the apples, eight large ones are sufficient for a generous dish, and put them on with a very little water. As soon as they are soft and pulpy stir in enough granulated sugar to make them as sweet as your father and brothers like them. Take them off and strain them through a fine sieve into a glass dish. Cook the apple-sauce about two hours before it is wanted on the table. Put beside it a bowl of whipped cream, and when you help to the sauce add a heaping spoonful of the cream to every dish.

People spoil apple-sauce by making it carelessly, so that it is lumpy and coarse, or has seeds or bits of the core sticking in it, and mother says that both apple-pies and apple-sauce should be used the day they are made. They lose their bouquet, the fine delicate flavor is all gone if you keep them long before using. A great divine used to say that "the natural life of an apple pie is just twelve hours."

Tapioca Blanc-Mange.—This is the receipt: One pint of fresh milk, three-quarters of a cupful of sugar, half a pound of tapioca soaked in cold water four hours, a small teaspoonful of vanilla, a pinch of salt. Heat the milk and stir in the tapioca previously soaked. Mix well and add the sugar. Boil it slowly fifteen minutes, then take it off and beat until nearly cold. Pour into moulds, and stand upon the ice.

This is very nice served with a teaspoonful of currant or raspberry jelly to each helping, and if cream is added it makes a beautiful dessert. This ought to be made the day before it is needed. I made mine before noon and it was quite ready, but you see it tired me to have it on my mind, and it might have been a failure.

Cup-Cake.—Three teacups of sifted sugar and one cup and a half of butter beaten to a cream, three eggs well beaten (white and yolks separately), three teacupfuls of sifted flour. Flavor with essence of lemon or rose water. A half teaspoonful is enough. Dissolve a teaspoonful of cream of tartar and a half teaspoonful of baking soda in a very little milk. When they foam, stir them quickly into the cake. Beat well until the mixture is perfectly smooth, and has tiny bubbles here and there on the surface. Bake in a very quick oven.

Cookies.—These were in the house. We always keep a good supply. One cup of butter, one of sugar, one of sour milk, half a nutmeg grated, one teaspoonful of saleratus dissolved in a little boiling water, flour enough to roll out the cookies. Cut into small round cakes and bake. Keep these in a close tin. They will last a long time unless the house is supplied with hungry school-boys.

Cocoa.—Two ounces of cocoa and one quart of boiling water. Boil together for a half hour on the back of the stove, then add a quart of milk and two tablespoonfuls of sugar. Boil for ten minutes and serve.

Everything on the table was enjoyed, and we girls had a very merry time. After tea and before the brothers came, we arranged a plan for learning to make bread. I forgot to speak of the strawberries, but good strawberries and rich cream need no directions. A pretty way of serving them for breakfast, or for people who prefer them without cream, is simply to arrange the beautiful fruit unhulled on a cut glass dish, and dip each berry by its dainty stem into a little sparkling mound of powdered sugar.

As for our games, our talk, our royally good time, girls will understand this without my describing it. As Veva said, you can't put the soul of a good time down on the club's record book, and I find I can't put it down here in black and white. But when we said good-night, each girl felt perfectly satisfied with the day, and the brothers pleaded for many more such evenings.

CHAPTER III.

A FAIR WHITE LOAF.

"It's very well," said Miss Clem Downing, Marjorie's sister, "for you little housekeepers to make cakes and creams; anybody can do that; but you'll never be housekeepers in earnest, little or big, my dears, till you can make good eatable bread."

"Bread," said Mr. Pierce to Amy, "is the crowning test of housewifery. A lady is a loaf-giver, don't you know?"

"When Jeanie shall present me with a perfect loaf of bread, I'll present her with a five-dollar gold piece," said Jeanie's father.

"I don't want Veva meddling in the kitchen," observed Mrs. Fay, with emphasis. "The maids are vexatious enough, and the cook cross enough as it is. If ever Veva learns breadmaking, it must be outside of this house."

"Don't bother me, daughter," said Mrs. Partridge, looking up from the cup she was painting. "It will be time for you to learn breadmaking when the bakers shut their shops."

As for the writer of this story, her mother's way had been to teach her breadmaking when she was just tall enough to have a tiny moulding-board on a chair, but Milly did not feel qualified to take hold of a regular cooking class. It was the same with Linda Curtis. Grandmamma suggested our having a teacher, and paying her for her trouble.

"Miss Muffet?" said Veva.

"Miss Muffet," we all exclaimed.

"And then," said Jeanie, "our money will enable her to buy the winter cloak she is so much in need of, and she will not feel as if she were accepting charity, because she will earn the money if she teaches us."

"Indeed, she will," exclaimed Veva. "I know beforehand that she will have one fearfully