**And soft boiled custard in a pretty glass cup ; and tea, I suppose. By to-morrow she will be so much better that I think she can have ever so many other things. Shall I write out the re- ceipts for you now t Here is a good one for the soup« CEEAM SOUP (This makes one eupfoL) % cup milk. % tablespoonful butter. Yz tablespoonful flour. y^ teaspoonf ul salt. 1 shake pepper. 1 tiny slice of onion. y^ cup of any hot cooked v^etable; measure after thoroughly mashing it.✪ Cream Soup Scald the milk with the omaa in it; then take out the onion and slowly mix the milk and vegetable. Melt the butter, rub the flour into it and stir till it is smooth; then pour gradually on the hot milk; add the seasoning, bring it to the point where it almost boils, strain it and put it into a hot cup. * * This is one of the rules you have to learn by heart, Mildred. It is very easy, you see, ahnost WHEN MOTHEE BLAIB WAS SICK 183 like a very thin white sauce with vegetable in it. Ton can use mashed potato, or peas, or com or celery or carrots, or whatever you happen to have in the house to make it with, and if you multiply it four times you will have enough for a dinner soup/' *^ Multiply two-thirds by four — *' Mildred be- gan. ** Never mind now, my dear I It makes my head go round to hear you. Copy this in- stead : CHICKEN BROTH 3% pounds of chieken. 3 pints cold water. 2 tablespoonf uls rice. V/z teaspoonfals salt. 1 shake of pepper✪ Chicken Broth. Have the chicken cleaned and eat up at the market. Take off the skin and fat and wipe each piece with a wet cloth. Put it into a kettle with the cold water and let it slowly get hot until it almost boils. (You can tell by looking at the edge of the kettle; when tiny bubbles begin to form it is nearly boiling.) Then skim it carefully; let it cook slowly till the meat is very tender; try it with a fork. Add tiie salt and pepper when it is about half done. Strain it, and set it away to grow perfectly cold; then there will be a layer of fat on top; take this off, add the rice and put it back on the stove and gently cook it tiU the rice is done. Or, if you have any cooked rice, add a tablespoonful to the soup while it is very hot. Serve in a heated cup. 184 THE FUN OF COOKINa * * Then Mildred, yon see yon will have all the chicken meat left ; yon can take ont a bit of the best white meat and pnt it away for creamed chicken for yonr mother's Innch the next day, and have the rest on toast for the family dinner. Norah can make a little cream gravy to take the place of the broth yon have ponred off, and it will be ever so nice/' **So it will; Father jnst loves that kind of chicken. Now the jnnket, Miss Betty." JUNKET CUSTARD % cup milk. 1 tablespoonful sugar. y^ junket tablet (buy at the gro- ceiy in a little package). 1 teaspoonful cold water. % teaspoonful vanilla. Small pinch of salt✪ Junket Custard. Heat the milk till it is just as warm as the tip of your finger; add the sugar, salt and vanilla* Stir the junket tablet Iq the cold water till it melts, and add this. Pour it all very quickly into small molds or glasses and set in a cold place at once. When ready to serve, turn out of the mold, or serve in the glass with a little sugar and cream. If you wish to make this in a hurry, use Half a tablet of the junket instead of a quarter. **You can change the flavoring of this, Mil- dred, when yon get tired of vanilla. Try al- mond sometimes; or, melt half a chocolate WHEN MOTHER BLAIE WAS SICK 185 square and mix with the hot milk ; or put in the vanilla and serve scraped maple sugar with it, with thick cream; they are all good. Now for the egg; can you poach that, do you think f **I suppose I can, really. Miss Betty, because I Ve seen Norah poach eggs about a hundred times ; but I think I 'd like a rule for my book/^ * * Good idea. Here is one, then : POACHED EGGS ✪ Poached Eggs

AI-modernized reading of the original text

**And soft boiled custard in a pretty glass cup ; and tea, I suppose. By to-morrow she will be so much better that I think she can have ever so many other things. Shall I write out the receipts for you now t Here is a good one for the soup. CREAM SOUP (This makes one cupful.) % cup milk. % tablespoonful butter. Yz tablespoonful flour. 1/2 teaspoonful salt. 1 shake pepper. 1 tiny slice of onion. 1/2 cup of any hot cooked vegetable; measure after thoroughly mashing it. Scald the milk with the onion in it; then take out the onion and slowly mix the milk and vegetable. Melt the butter, rub the flour into it and stir till it is smooth; then pour gradually on the hot milk; add the seasoning, bring it to the point where it almost boils, strain it and put it into a hot cup. * * This is one of the rules you have to learn by heart, Mildred. It is very easy, you see, ahnost WHEN MOTHEE BLAIB WAS SICK 183 like a very thin white sauce with vegetable in it. Ton can use mashed potato, or peas, or com or celery or carrots, or whatever you happen to have in the house to make it with, and if you multiply it four times you will have enough for a dinner soup/' *^ Multiply two-thirds by four — *' Mildred began. ** Never mind now, my dear I It makes my head go round to hear you. Copy this instead : CHICKEN BROTH 3% pounds of chieken. 3 pints cold water. 2 tablespoonfuls rice. 1 1/2 teaspoonfuls salt. 1 shake of pepper. Have the chicken cleaned and eat up at the market. Take off the skin and fat and wipe each piece with a wet cloth. Put it into a kettle with the cold water and let it slowly get hot until it almost boils. (You can tell by looking at the edge of the kettle; when tiny bubbles begin to form it is nearly boiling.) Then skim it carefully; let it cook slowly till the meat is very tender; try it with a fork. Add the salt and pepper when it is about half done. Strain it, and set it away to grow perfectly cold; then there will be a layer of fat on top; take this off, add the rice and put it back on the stove and gently cook it till the rice is done. Or, if you have any cooked rice, add a tablespoonful to the soup while it is very hot. Serve in a heated cup. ** Then Mildred, you see you will have all the chicken meat left; you can take out a bit of the best white meat and put it away for creamed chicken for your mother's lunch the next day, and have the rest on toast for the family dinner. Norah can make a little cream gravy to take the place of the broth you have poured off, and it will be ever so nice."' **So it will; Father just loves that kind of chicken. Now the junket, Miss Betty." JUNKET CUSTARD % cup milk. 1 tablespoonful sugar. 1/2 junket tablet (buy at the grocery in a little package). 1 teaspoonful cold water. 1/2 teaspoonful vanilla. Small pinch of salt. Heat the milk till it is just as warm as the tip of your finger; add the sugar, salt and vanilla. Stir the junket tablet in the cold water till it melts, and add this. Pour it all very quickly into small molds or glasses and set in a cold place at once. When ready to serve, turn out of the mold, or serve in the glass with a little sugar and cream. If you wish to make this in a hurry, use Half a tablet of the junket instead of a quarter. **You can change the flavoring of this, Mildred, when you get tired of vanilla. Try almond sometimes; or, melt half a chocolate WHEN MOTHER BLAIE WAS SICK 185 square and mix with the hot milk ; or put in the vanilla and serve scraped maple sugar with it, with thick cream; they are all good. Now for the egg; can you poach that, do you think f **I suppose I can, really. Miss Betty, because I've seen Norah poach eggs about a hundred times; but I think I'd like a rule for my book." * * Good idea. Here is one, then : POACHED EGGS

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