Jack thought he could crack and even pick out nuts without injuring his dignity, so he went to work on a panful of pecans, and, hy the time Mildred and Brownie were ready to chop them, they were all ready and waiting. Before long the little cakes were in the oven and out again, crisp and hot ; almost too good to be saved, the girls thought, and so did Jack. But they knew there would not be time to-morrow to make any others, so they had to keep these, and when they were cold, shut them up in the cake-box. **Now I think you have cooked enough for to- day, *' said their mother, after she had tasted one small crumb of their cakes and pronounced them perfect. **But, Mother, what about the salad f asked Brownie. THANKSGIVING DAY SUPPER 225 **0h, do you really think we need salad with all these good things f" "Honestly, I don't think we need it at all," said Mildred; *'but I do think it would be nice to have it, because it 's a party. ' ' **Very well! But what can we havet Let- tuce, and tomatoes, and other fresh vegetables are really out of season, or, at any rate, we can- not get them in this town ; and yet we ought to have a green salad, because, of course, nobody could possibly eat chicken or lobster salad after a Thanksgiving dinner/' **I could T' called Jack, from the next room; but nobody paid any attention, **Well, here is an idea — string-bean salad. That is very easy to make, and very good, too, and we can make it out of canned beans and nobody will know it. I will tell you how to make it now, because I '11 be so busy to-morrow, and then, in the afternoon, you can get it ready quickly. ' ' STEING-BEAN SALAD 1 pint of string beans, cooked and cold. 2 hard-boiled eggs. A little lettuce, if you have it. French dressing✪ String-Bean Salad. Drain the beans well and sprinkle them with a little salt and pepper. If they are canned, let them lie on a platter 226 THE FUN OF COOKING for at least an hour. Arrange them on a few white lettuce leaves on plates, or omit the lettuce and use a few yellow celery leaves; put two strips of hard-hoiled egg on the plate, one on each side of the heans, and, just before serv- ing, pour a little French dressing over alL This salad must be very cold. **Now, certainly, that is all,'* said Mother Blair, as they wrote this down, **and I 'm sure nohody will go home hungry after such a sup- per as that I'* *^And what hot drink are you going to have, Mother!'^ *^0h, I almost forgot that. I planned some- thing which is especially Thanksgivingy, too. It is really and truly what the Pilgrim Fathers are supposed to have made for Thanksgiving Day out of wild grapes ; hut I am sure they had no lemons or spices, so it could not have been quite as good as this. We will have this with the turkey and oysters for the supper, and no coffee or cocoa. * ' MULLED GRAPE-JUICE 1 quart of bottled grape-juice. 1 pint of water. 1 cup of sugar. 2 lemons. 2 sticks of cinnamon. 1 dozen doves✪ Mulled Grape-Juice. THANKSGIYING DAY SUPPER 227 Put the spices in* a piece of thin cloth and tie this up like a bag; put it in a saucepan with the grape-juice, sugar, and water, and let it slowly heat till it steams; stir well and let it stand on the back of the fire for ten minutes. Add the juice of the lemons and the thin yellow rind of one (you can peel this off in a strip and drop it in) ; bring it all to the boiling-point, take out the lemon-peel, taste it, and, if not sweet enough, add more sugar. Serve very hot.

AI-modernized reading of the original text

Jack thought he could crack and even pick out nuts without injuring his dignity, so he went to work on a panful of pecans, and, hy the time Mildred and Brownie were ready to chop them, they were all ready and waiting. Before long the little cakes were in the oven and out again, crisp and hot ; almost too good to be saved, the girls thought, and so did Jack. But they knew there would not be time to-morrow to make any others, so they had to keep these, and when they were cold, shut them up in the cake-box. **Now I think you have cooked enough for today, *' said their mother, after she had tasted one small crumb of their cakes and pronounced them perfect. **But, Mother, what about the salad f asked Brownie. THANKSGIVING DAY SUPPER 225 **0h, do you really think we need salad with all these good things f" "Honestly, I don't think we need it at all," said Mildred; *'but I do think it would be nice to have it, because it 's a party. ' ' **Very well! But what can we havet Lettuce, and tomatoes, and other fresh vegetables are really out of season, or, at any rate, we cannot get them in this town ; and yet we ought to have a green salad, because, of course, nobody could possibly eat chicken or lobster salad after a Thanksgiving dinner/' **I could T' called Jack, from the next room; but nobody paid any attention, **Well, here is an idea — string-bean salad. That is very easy to make, and very good, too, and we can make it out of canned beans and nobody will know it. I will tell you how to make it now, because I '11 be so busy to-morrow, and then, in the afternoon, you can get it ready quickly. ' ' STRING-BEAN SALAD 1 pint of string beans, cooked and cold. 2 hard-boiled eggs. A little lettuce, if you have it. French dressing. Drain the beans well and sprinkle them with a little salt and pepper. If they are canned, let them lie on a platter for at least an hour. Arrange them on a few white lettuce leaves on plates, or omit the lettuce and use a few yellow celery leaves; put two strips of hard-hoiled egg on the plate, one on each side of the beans, and, just before serving, pour a little French dressing over alL This salad must be very cold. **Now, certainly, that is all,'* said Mother Blair, as they wrote this down, **and I 'm sure nohody will go home hungry after such a supper as that I'* *^And what hot drink are you going to have, Mother!'^ *^0h, I almost forgot that. I planned something which is especially Thanksgivingy, too. It is really and truly what the Pilgrim Fathers are supposed to have made for Thanksgiving Day out of wild grapes ; hut I am sure they had no lemons or spices, so it could not have been quite as good as this. We will have this with the turkey and oysters for the supper, and no coffee or cocoa. * ' MULLED GRAPE-JUICE 1 quart of bottled grape-juice. 1 pint of water. 1 cup of sugar. 2 lemons. 2 sticks of cinnamon. 1 dozen cloves. THANKSGIVING DAY SUPPER 227 Put the spices in* a piece of thin cloth and tie this up like a bag; put it in a saucepan with the grape-juice, sugar, and water, and let it slowly heat till it steams; stir well and let it stand on the back of the fire for ten minutes. Add the juice of the lemons and the thin yellow rind of one (you can peel this off in a strip and drop it in) ; bring it all to the boiling-point, take out the lemon-peel, taste it, and, if not sweet enough, add more sugar. Serve very hot.

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