For the comfort of the family

mayonnaise dressing and garnish with sardines, shrimps, pimolas cut in rings, and hard-boiled egg. Thin bread and butter is best to serve with this rich dish, and fruit in glasses for dessert. Deviled lobster may be prepared in the morning for a later heating. Take the meat from two lobsters, each weighing about two and a half pounds, one pint of cream, two tablespoons of butter, one tablespoon of mustard, a speck of cayenne, salt, pepper, and a scant pint of bread crumbs. Put the cream on to boil, mix the flour, mustard. and pepper together, and add three spoonfuls of boiling cream; stir all into the remaining cream and cook two minutes. Add the lobster cut in pieces, salt and cayenne, and boil one minute. Fill individual shells, or a baking dish, with the mixture, cover with bread crumbs, and when the time comes brown for twenty minutes in a hot oven. With this serve crisp, thinly sliced cucumbers in French dressing, and cinnamon rolls, which, while they may be made in the morning, really take little time and are much more delicious when freshly baked. Cin- namon Rolls : Sift together twice two cups of sifted pastry flour, one-half teaspoonful of salt, four level teaspoons of baking-powder. Mix, and into this work one-quarter cup of butter with the tips of the fingers. Add one beaten egg and one-half cup of milk and mix to a dough. Knead the dough slightly, and roll into oblong sheet about one-third of an inch thick. Brush the sheet with softened butter; sprinkle with granulated sugar, about three even tablespoons, and rather lightly with powdered cinnamon ; then with a quarter of a cup of chopped, seeded raisins and one-quarter of a cup of chopped walnut meats. Roll the dough into long roll and cut in pieces an inch long. Set these in buttered baking pan and bake. If the evening promises to be cold, the appetites clamorous, and the first course of the supper light, 'tis then that I summon the fireless to my aid and prepare a steamed pudding. The fruit in it may be figs, dates or raisins, the foundation is the same. Sift together one cup of entire wheat flour, one-half cup of white flour, one-half teaspoon of salt, one teaspoon of soda, one teaspoon of cinnamon. Mix and add one beaten egg, one-half cup of milk, onehalf cup of molasses, four tablespoons of melted butter, then a cup of fruit. Turn into buttered baking-powder tins, filling them only two-thirds full, tie down the covers firmly, and place in fireless cooker pail, in which is boiling water, on top of range. Cover, and when the water has boiled in pail one-half hour, place the pan on hot disk in the fireless and cook about three hours. Serve the pudding with hard sauce. On Saturday the brown bread is mixed after luncheon and left to cook at its own sweet will in the fireless. Truly the woman who has not yet adopted the fireless cooker will have fascinating fields of experiment open out before her when she does. CHAPTER TEN: CONFECTIONS AND CONCLUSION CHAPTER X CONFECTIONS AND CONCLUSION All day the domestic ship is steered by the compass of System, but as the sun goes down we let a blissful sense of irresponsibility take the helm. There being no temperament in the kitchen to be disturbed — ^and very justly — ^if we are an hour late, we motor, sail or tramp to our hearts' content, then congregate for supper, each one very happy, very hungry and very helpful. After supper the dishes are washed, scalded, placed in a dish drainer, covered with a fresh towel, and left to dry untU morning, when clean, shining, spotless, they wiU be put away. The Head of the House under his own special light enjoys his evening paper; at the round table the Crown Prince and I become absorbed in our books, while on the rug, his back to the joUy crackling log fire, the Judge lies stretched