The Mary Frances Cook Book Part 24

"Thank you,--I don't like to suggest, but a Dropped Egg on Toast would----"

"Be grand!" finished Mary Frances. "I'm sure I saw that recipe; yes, this is it!"

NO. 23.--POACHED EGGS.

1. Put a pint (2 cups) boiling water into a shallow pan. Add teaspoon salt.

2. Break egg in a saucer.

3. Whirl the water 'round and 'round with a spoon, and draw pan back on stove where it will simmer, but not boil hard.

4. Slip the egg into the whirling water.

5. Cook until the white is coated over the top.

6. Serve on toast.

NOTE.--It is best to cook only one egg at a time.

[Ill.u.s.tration: "Ready!"]

"Ready!" hummed Tea Kettle.

"Ready!" exclaimed Sauce Pan, and Mary Frances poured the hot water.

"Ready!" cried Toaster Man, and Mary Frances made the toast.

"Oh!" cried the little girl suddenly, her fingers crushing through the eggsh.e.l.l, "what a shame!"

[Ill.u.s.tration: "Ready!" "Ready!"]

"A sharp rap with a knife and a quick pull with the thumbs," somebody said.

"Thank you," smiled Mary Frances, too busy to discover who was her helper.

Very soon she had lifted the poached egg with Per-for-at-ed Skimmer on the piece of toast.

When she had arranged the tray, she brought it out for the Kitchen People to see.

She had used her mother's daintiest china plates, and had scattered violets here and there over the cloth.

"Beau-ti-ful!" they exclaimed in one voice, as though that was all that could be said; but this is what Mary Frances heard as she closed the door:

"Wish I could eat," sighed Toaster Man.

"I know Jube'll want some of that," he added after a moment. "That cat can eat any time of day! I envy her appet.i.te."

"Humph!" exclaimed Sauce Pan, "Jube won't get any of that. This time Jube'll get

[Ill.u.s.tration]

[Ill.u.s.tration: A GREAT BIG ROUND PIECE O' NOTHING!]

CHAPTER XVIII

A MAN'S LUNCH

"MOTHER writes that she is so glad you are giving Billy such good lunches," said Father, looking up from his letter. "I've been waiting a long time for an invitation to lunch, little daughter. Do you know, I'll be quite jealous of Billy if my turn doesn't come soon!"

"Oh, Father," Mary Frances begged, "won't you come to-morrow? I didn't think you could get away from the store,--and I don't know so very much to cook."

"Thank you, Miss Mary Frances, I'll be most happy to lunch with you to-morrow," said Father, in a real so-ci-e-ty tone.

[Ill.u.s.tration: "Thank you, Miss Mary Frances."]

When Mary Frances went into the kitchen next morning, she said:

"I guess I'll make the dessert first; rice pudding is good cold."

[Ill.u.s.tration: "It is ex-cel-lent cold."]

"It is ex-cel-lent cold," spoke the deep voice of Baking Dish, "es-pec-i-ally if made by

NO. 24.--RICE PUDDING.

3 tablespoons rice cup sugar 1/8 teaspoon salt sprinkling nutmeg 4 cups milk, or 3 cups milk and 1 cup water

1. Pick over the rice, and wash by putting in a strainer and shaking in a pan of water.

2. b.u.t.ter the baking dish.

3. Stir rice, sugar and salt into the milk.

4. Pour into the baking dish.

5. Sprinkle with nutmeg.

6. Cover with a lid, and bake slowly 2 hours.

7. Uncover and brown hour.

NOTE.--Seeded raisins may be added before browning. If desired, a thin narrow shaving of the outside rind of a lemon may be used as flavoring. Put this in the milk with the rice.

"Why, thank you, Baking Dish," exclaimed Mary Frances. "Will you kindly say it over slowly? I'll do it then, keeping time with your directions."