The fun of cooking

'^That is the way when you are going to eat an orange or peach on the plate; but you will see by and by why it is different to-day. Now I know Mildred wants me in the kitchen, so I I'll leave you to finish the table all by yourself." As soon as Miss Betty appeared, Mildred asked, "Now what first?" and pushed up her sleeves. "First we must start the salad. I really ought to have done that long ago, but I waited for you. It is much better when it stands." She brought in three large tomatoes and washed them and cut out the stems. Then she put them into a saucepan and poured boiling water over them, and, after they had watched a moment, they saw the skin all around the edge of the stem-hole begin to curl up; then they poured off the water, and Miss Betty put a fork into one and with a small sharp knife quickly pulled off all the skin; then she gave the fork to Mildred, and let her finish the others and put them away on the ice while she washed the lettuce and rolled it up in a towel and put that on ice, too, to make it get crisp. Then she read her this rule : PLAIN TOMATO SALAD Scald and peel the tomatoes, and put them on ice for an hour. Wash the lettuce after separating, roll in a towel, and put on ice also. When it is time to use the salad, slice the tomatoes and arrange with the lettuce on plates or in a bowl. Make the usual French dressing, and put it in a cream bottle; just before using, shake this veiy hard and pour over at once. "You know how to make French dressing, don't you, Mildred?" "Oh, yes, indeed! I learned that long ago, when I was putting up luncheons for Jack. But I never put it in a bottle — I just mixed it in a bowl." "My dear, I've only just learned to put it in a bottle! You will be surprised to find how much better it is for a hard shaking, such as you cannot give it in a bowl. It is thick, and so well mixed that it is twice as good. I found that out myself the other day. "And here is a special receipt for you, Brownie," continued Miss Betty, as Brownie came into the kitchen; "such a cunning little one!" YELLOW TOMATO SALAD (BROWNIE'S) Scald and peel little yellow tomatoes; chill, and lay on lettuce leaves; add French dressing just before serving, Or mix the yellow tomatoes with little bits of red ones. "Oh, that must be lovely!" said Brownie. "I'm going to copy that in my book, and put my name after it, as my very own salad!" "Now what next?" asked Mildred, as she set away the French dressing in the cream bottle. "Delicious little strawberry shortcakes; do you remember your rule for biscuits?" "Indeed I do! I've made those so often I never even look in my cook-book." "Well, then, you may make a panful of those; only remember to roll the dough out very thin — not thicker than half an inch; and do not let the biscuits touch each other in the pan. Now, Brownie, here is a platter of cold roast chicken, left from dinner last night, for you to pick off the bones and cut up in little, even pieces about the size of the end of your thumb. Use the white meat first, because that looks best creamed, and if there is not enough, then use some of the dark. Here is the rule: CREAMED CHICKEN 1 large cup of thick white sauce. 2 cups of cold chicken in small pieces. % teaspoonful of salt. % teaspoonful of chopped parsley. 1 shake of pepper. Make the usual white sauce, but use two tablespoonfuls of flour to one of butter, so it will be thick (see your rule). When it is done, add the seasoning and then the chicken; keep very hot, but do not let it boil again. "You can serve this on squares of buttered toast, or just as it is in little dishes, or on one round platter." Mildred's biscuits were all ready to go into [illustration: Here Comes Jack with the Berries, just in Time!] ^