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PREFACE.
PREFACE.
The success of “Ten Dollars Enough,” as it appeared serially in the pages of “Good Housekeeping,” and the numerous letters received by the editor of that magazine asking for it in more convenient shape, has led to its publication in its present form. It is very pleasant to learn from these same letters that the writers have tried Molly’s recipes with such success, there being, I am assured by the same gentleman, but two exceptions (and one of these candidly says the fault might be her own) among
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CHAPTER I. MR. AND MRS. BISHOP TRY THE EXPERIMENT.
CHAPTER I. MR. AND MRS. BISHOP TRY THE EXPERIMENT.
“ Beef steak, cod steak, mutton chop, and hash!” This bill of fare, glibly rattled off by a neat waitress, promised a very satisfying breakfast, supplemented as it was by abundant cream-of-tartar biscuit and potatoes. Yet Mrs. Bishop thought this morning, as she had done for three hundred out of the three hundred and sixty-five mornings she had heard it, she would gladly have exchanged all for a cup of really fine coffee, a fresh egg, and some good home-made bread and butter. Needless to say, Mr
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CHAPTER II. AT HOME.
CHAPTER II. AT HOME.
On the 1st of September our young couple took possession of their new house. It was a small house, or rather cottage, in the fashionable New Jersey town of Greenfield, and contained a dining-room, sitting-room and kitchen on the first floor, and four rooms above arranged as bed-room, guest-room, servants’ room and sewing-room. It was as slightly built as a house could be, probably, yet in better taste than most houses of its class, and Mrs. Winfield’s taste in furnishing was excellent, so that e
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CHAPTER IV. BREAD-MAKING—BREAKFAST—BAKED POTATOES—CORN MUFFINS—BREADED CHOPS—HOW TO FRY.
CHAPTER IV. BREAD-MAKING—BREAKFAST—BAKED POTATOES—CORN MUFFINS—BREADED CHOPS—HOW TO FRY.
When Molly made the humiliating discovery that she had forgotten the yeast, Harry, who was smoking and reading, looked up. “What shall I do, that baker’s bread is so sour?” “I’ll tell you, let’s sally forth and get it! It’s a lovely night!” “Would you?” exclaimed Molly, brightly. “Why not? You don’t suppose you are going to monopolize all the merits and reap all the glory of this housekeeping, do you? Why, I should not be able to have one of the little jokes other married men seem to enjoy at th
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CHAPTER V. HOW TO MANAGE THE FAT THAT HAS BEEN USED FOR FRYING—CUP CAKE.
CHAPTER V. HOW TO MANAGE THE FAT THAT HAS BEEN USED FOR FRYING—CUP CAKE.
When breakfast was on the table, Molly directed Marta to go up-stairs with pail and cloth and to bring down the soiled water, fill the ewer with fresh, etc. As Harry rose to put on his coat, Molly ran up-stairs and put on her hat and gloves. “I am going to the depot with you, Harry,” she said, when she reappeared ready for walking, “and I shall do my marketing as I return.” “That is a good idea, Molly; the walk will be good for you.” Before leaving the house, Molly passed through the kitchen, an
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CHAPTER VI. WHAT “SIMMERING” MEANS.
CHAPTER VI. WHAT “SIMMERING” MEANS.
Molly congratulated herself on her unusual good fortune in securing such a girl as Marta, when she saw, in initiating her into the bedroom work, how well she did it. But she was not to be without her trials, even with this treasure, any more than every other housekeeper. When she knew, by the time, that the bread was ready, being deep in the draping of some chintz she had had in their city room, she told Marta to run down and put it in the oven, and to take the cover off the cake, but on no acco
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CHAPTER VII. MOLLY AND MRS. LENNOX—ECONOMICAL BUYING MAKES GOOD LIVING.
CHAPTER VII. MOLLY AND MRS. LENNOX—ECONOMICAL BUYING MAKES GOOD LIVING.
A week passed, and Molly found her ten dollars left a narrow margin, as will be seen from the account she triumphantly showed to Harry, and the week’s bills of fare, which she wrote out neatly, appending every recipe, and which, for the benefit of those who may wish to do likewise, I will give in its place; but before that week was over, Molly was resolving other problems. She had seen Mrs. Lennox again, and Harry was delighted with Mr. Lennox, who traveled on the same train with him, and in ans
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CHAPTER VIII. BEEF POT-PIE—LEG OF MUTTON—TWO ROASTS—SEVERAL WHOLESOME ECONOMICAL DISHES.
CHAPTER VIII. BEEF POT-PIE—LEG OF MUTTON—TWO ROASTS—SEVERAL WHOLESOME ECONOMICAL DISHES.
When Molly had cut the steak into finger-lengths, she floured the pieces lightly, and put an iron saucepan that held about three quarts on the stove, and, when it was hot, dropped in the fat of the steak, then the meat, and left them to fry at the bottom of the saucepan. “I should think that would burn,” said Mrs. Lennox. “No, because the meat fat is there; but it has to brown very quickly, or the meat will be hard; that is why I let the saucepan get so hot. Now I want a carrot, an onion, and a
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CHAPTER IX. VEAL CUTLETS, BREADED.
CHAPTER IX. VEAL CUTLETS, BREADED.
When Molly reached home it was nearly six. Marta had followed directions fairly well, but Molly had taken the precaution to do everything she could before leaving home. She had herself cut half the veal cutlets into neat pieces, the size of a large oyster, leaving the rest for her pie, pounded each, squeezed on it a few drops of lemon juice, and piled one upon the other, and told Marta to leave them so an hour or two, then bread them exactly as she had done the lamb chops. She had also cut some
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CHAPTER X. DETAILS OF MOLLY’S MANAGEMENT—RECIPES.
CHAPTER X. DETAILS OF MOLLY’S MANAGEMENT—RECIPES.
Molly had not entered so fully into matters with Harry as she would have done had he been a woman; but as this story is to tell, not only what Molly did, but how she did it, I must be a little more explicit. She found herself on Wednesday with a breast of lamb, eight chops, half a box of boned chicken, and a small piece of steak. The chops were good for two breakfasts; the chicken, prepared as for croquettes, would make either eight of those, or three croquettes, three rissoles, and some fritter
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CHAPTER XI. WHAT TO DO WITH A SOUP-BONE.
CHAPTER XI. WHAT TO DO WITH A SOUP-BONE.
“ I don’t think there is any more painful fact connected with a small income than one’s inability to do anything for the distress one hears of,” said Harry as he chipped an egg at breakfast on Sunday morning. “I feel that too, very keenly; but are you thinking of any special instance?” “Yes, a poor fellow was killed a few weeks ago on the track here, and he left a delicate wife and three little children. They were taking up a collection in the cars for her yesterday. I contributed my mite, of co
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CHAPTER XII. MOLLY AND MRS. LENNOX ON THE RUFFLE QUESTION—FRICASSEE OF MUTTON—CABBAGE AGAIN.
CHAPTER XII. MOLLY AND MRS. LENNOX ON THE RUFFLE QUESTION—FRICASSEE OF MUTTON—CABBAGE AGAIN.
Marta , unpromising as her appearance was, had shown considerable aptitude for cooking, but about the house generally she was rather hopeless. She had succeeded already in breaking two of the pretty ornaments Molly had on her bureau, and therefore the latter had decided to trust her to touch nothing that required careful handling. She was hopelessly mixed, too, about laying the table. The breakfast was laid as for dinner, and vice versa , and the result was that Molly did not depend on her to do
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CHAPTER XIII. PREPARING TO SAVE WORK—BROWN THICKENING—WHITE THICKENING—CARAMEL.
CHAPTER XIII. PREPARING TO SAVE WORK—BROWN THICKENING—WHITE THICKENING—CARAMEL.
Molly had resolved to take the first opportunity to prepare two or three articles for her storeroom which would simplify work for Marta, and indeed she herself had felt the lack already of these very articles. Brown thickening saves a great deal of standing over the fire and stirring of butter and flour together, when it is ready, and if thickening of soup or stew is intrusted to inexperienced hands, it often results in something very different from what it should be, while with ready-prepared t
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CHAPTER XIV. MARKETING—APPLE PUDDING—LIVER AND BACON—BRAISED BEEF—BOILING PUDDINGS.
CHAPTER XIV. MARKETING—APPLE PUDDING—LIVER AND BACON—BRAISED BEEF—BOILING PUDDINGS.
When Molly reached her butcher’s next morning, Wednesday, she was surprised to find Mrs. Lennox there, and by the way she hastened to the door to greet her it was evident she was waiting for her. “I knew you would come here, and I am going to enlist under your banner, so you must tell me what to buy and how to cook it.” “Oh dear me!” cried Molly in consternation. “Do you mind? I beg your pardon, I ought”— “Oh, it is not that, but it’s such a responsibility. Suppose I advise something you don’t l
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CHAPTER XV. ROLLS—BAKED LIVER—CROQUETTES—WHAT WAS THE MATTER WITH THEM—HOTCH-POTCH.
CHAPTER XV. ROLLS—BAKED LIVER—CROQUETTES—WHAT WAS THE MATTER WITH THEM—HOTCH-POTCH.
Marta had twice made bread very satisfactorily, and Molly thought she might now show her how to make plain rolls; therefore she had told her to save out a piece of her bread dough, about a pint bowl full, and when she returned from taking the recipes to Mrs. Lennox, Molly was ready to show her how to make them. It was ten o’clock, and Molly reckoned they would be warm for dinner if made now. “These are going to be quite plain rolls; when you succeed in these we will try finer ones. Get a good ta
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CHAPTER XVI. RYE BREAD—OYSTER PATTIES—KNUCKLE OF VEAL, À LA MAÎTRE D’HÔTEL—A SAVORY DISH.
CHAPTER XVI. RYE BREAD—OYSTER PATTIES—KNUCKLE OF VEAL, À LA MAÎTRE D’HÔTEL—A SAVORY DISH.
Molly knew the virtues of rye bread; and in perfection, as had she eaten it once in her life, she had enjoyed it much,—it had been so sweet, so light, and seemed to have the quality of never getting stale. She knew that to some people rye bread represented a loaf that cut like liver, that was sweet in flavor, but in wheaten bread would have been called heavy; and to others it was a sour, dark bread, much approved by Germans. But that rye bread need be neither of these she knew well, but she had
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CHAPTER XVII. MR. AND MRS. BISHOP BECOME MEMBERS OF A DRAMATIC CLUB—CROQUETTES OVER AGAIN—WHERE THE MISTAKE LAY—WHITE SOUP.
CHAPTER XVII. MR. AND MRS. BISHOP BECOME MEMBERS OF A DRAMATIC CLUB—CROQUETTES OVER AGAIN—WHERE THE MISTAKE LAY—WHITE SOUP.
Harry and Molly had talked over the matter of the dramatic club, and whether they could afford to join it. Molly was old enough, not being a school-girl bride—did I ever mention that she was twenty-four?—and had seen enough of the world to know that, although a woman’s ideal of married life may be to sew in the evening, while her husband reads to her, or, if he is weary, to read to him while he rests, a man very often prefers something more exhilarating. Although Harry had never seemed bored by
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CHAPTER XVIII. BROILED LAMB’S KIDNEYS—MRS. LENNOX STARTLED—CORN-BEEF HASH.
CHAPTER XVIII. BROILED LAMB’S KIDNEYS—MRS. LENNOX STARTLED—CORN-BEEF HASH.
When Molly had said Marta was to make croquettes for breakfast, she had forgotten that she had kidneys in the house; but, remembering it before she went to bed, she told Marta she would come down and broil them herself, which she accordingly did, knowing kidneys are very easily spoiled by bad cooking. She split each kidney down the back, or thick side, but did not sever the core or membrane, so that when opened they lay flat, but still in one. Then she ran a long skewer through the centre bit of
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CHAPTER XIX. SUMMARY—LAMB’S HEART—FLOUNDERS—CORNED BEEF—CANNELON OF BEEF.
CHAPTER XIX. SUMMARY—LAMB’S HEART—FLOUNDERS—CORNED BEEF—CANNELON OF BEEF.
It has been said that Molly was providing for visitors by economizing slightly in her table. She was always economical, but it made some difference whether the fish she bought was the inexpensive flounder, made by the art of good cooking into the aristocratic filet de sole , or what passes for such where veritable sole is not to be bought for money, or a more expensive sort; whether she used veal instead of chicken, or clams in place of oysters, and tomato or potato salad for lettuce. On Saturda
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CHAPTER XX. PREPARING A CHICKEN—GIBLETS—SPOILT BREAD.
CHAPTER XX. PREPARING A CHICKEN—GIBLETS—SPOILT BREAD.
While the beefsteak, on Saturday, was being converted into such a savory dish, Molly, who wished to oversee the simmering, took that time to prepare the chicken. The one used for the pie, last Sunday, she had prepared, while Marta was busy elsewhere; this week she wanted to show her how it was to be neatly done. She had ordered the chicken (or rather, yearling fowl; for it weighed over three pounds, and Molly was not paying the price of chicken in September) to be sent home with the feet on , fo
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CHAPTER XXI. TO MAKE A FOWL TENDER AS SPRING-CHICKEN.
CHAPTER XXI. TO MAKE A FOWL TENDER AS SPRING-CHICKEN.
As I have said, the fowl was a yearling, and Molly meant to try with it an experiment she had seen practiced in France, by which fowls, not quite young, were made very tender, without being converted into fricassee or pot-pie. On Sunday morning, before going to church, she had taken a large sheet of soft paper, and, after twisting the wings over on the back, and forcing the legs up against the body snugly, securing them there with skewer and twine, and fastening the skin of the neck neatly on th
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CHAPTER XXII. DOLLARS AND CENTS.
CHAPTER XXII. DOLLARS AND CENTS.
Molly reached the end of her first month’s housekeeping, and now could see exactly where she stood, and could plan for the coming month to advantage. Referring to her note-book, she found she had spent 53 cents less the second week than the first, 75 cents less the third, and 60 cents less the fourth. She had, therefore, in hand nearly $2, and provisions in the house for a couple of days. She had also salad-oil, olives, Worcestershire sauce, cooking-wine, pepper, salt, mustard, corn meal, and vi
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CHAPTER XXIII. CHIEFLY SOCIAL—MRS. FRAMLEY’S OPINIONS.
CHAPTER XXIII. CHIEFLY SOCIAL—MRS. FRAMLEY’S OPINIONS.
Molly during the month had become acquainted with all Mr. and Mrs. Winfield’s friends; they had gone to the “readings” each week, and, not being hypocritical young people, but very ready to be amused, had enjoyed themselves much. The “readings,” she found, were really modified theatricals; and as happily no great tragedies or legitimate dramas were attempted, but bright comedies or farces, they were usually well done; and where they were not the fun was greater. Molly was glad they had found so
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CHAPTER XXIV. A VERY PLAIN PUDDING—HOW TO COOK ODDS AND ENDS—BILLS OF FARE FOR A WEEK.
CHAPTER XXIV. A VERY PLAIN PUDDING—HOW TO COOK ODDS AND ENDS—BILLS OF FARE FOR A WEEK.
Molly’s enlarged circle of acquaintances enabled her to ask aid for poor Mrs. Gibbs; and several had subscribed small sums, which, put together, bought the poor soul fuel for a couple of months; and others who regretted inability to give money—having so many calls already—gladly sent to Molly odds and ends of food, fag ends of steak, the tops of mutton chops, etc., which, long and softly stewed and left till cold,—when the fat came off in a cake which made nice dripping for Mrs. Gibbs to fry mus
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CHAPTER XXVI. FRIED POTATOES—POLKA SAUCE—CLEARING GRAVY OF FAT—A VARIETY OF CAKES FROM ONE RECIPE.
CHAPTER XXVI. FRIED POTATOES—POLKA SAUCE—CLEARING GRAVY OF FAT—A VARIETY OF CAKES FROM ONE RECIPE.
Molly had intended showing Marta how to fry potatoes, so as to have them crisp. If she gave directions merely, the girl would naturally think, being so much smaller than other things, they would be cooked as soon, and the result would be brown and flabby. She had waited to do this until some other dish needed her in the kitchen till the last minute before dinner, and to-day, as the sauce for the pudding had to be made, she could direct the one while she made the other, and she was anxious, too,
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CHAPTER XXVII. CANDIED LEMON-PEEL—TO WHIP CREAM SOLID—ICED CREAM COFFEE—MADELEINE CAKE—POTATO BALLS.
CHAPTER XXVII. CANDIED LEMON-PEEL—TO WHIP CREAM SOLID—ICED CREAM COFFEE—MADELEINE CAKE—POTATO BALLS.
The next day not being a very busy one for Marta, Molly proposed to candy the lemon-peels, that had been lying in brine until enough had been collected. There were now the peels of nearly a dozen. These were put on in cold water, and when they had boiled an hour this was thrown away and fresh cold water put on them, the object being simply to freshen them. When they began to get tender Molly tasted them to see if any salt remained in them, but she found them quite fresh; had they not been, she w
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CHAPTER XXVIII. FRICASSEED CHICKEN—LEMON HONEY—FRENCH ICING TO KEEP.
CHAPTER XXVIII. FRICASSEED CHICKEN—LEMON HONEY—FRENCH ICING TO KEEP.
The next day Molly, while showing Marta how to cook the dinner, added two other articles to those she liked to have always ready. Cake, as she said, was so little eaten by Harry and herself that a loaf lasted a week, even with Marta’s help, for she, like most of her countrywomen, lived largely on soups, and salad, and vegetables, and cared little for sweets. She did not care to have the same cake, over and over again, and had she had preserves in the house, would have found it easy to convert it
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CHAPTER XXIX. BOILED CUSTARD—FROZEN BANANAS—USES OF FRENCH ICING—SCALLOPED POTATOES—HOLLANDAISE SAUCE—ROAST OYSTERS—UNEXPECTED VISITORS.
CHAPTER XXIX. BOILED CUSTARD—FROZEN BANANAS—USES OF FRENCH ICING—SCALLOPED POTATOES—HOLLANDAISE SAUCE—ROAST OYSTERS—UNEXPECTED VISITORS.
For next day’s dinner Molly bought a piece of cod about three inches thick, and a leg of mutton (the cod weighed three pounds, the mutton six and a half, which she directed the butcher to cut in half), and half a dozen bananas. As soon as she reached home she made a boiled custard with two eggs and a pint of milk, in the following way: The eggs were whipped while the milk came near to the boiling-point. When that was reached, two heaped table-spoonfuls of sugar were added to the milk, and when d
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CHAPTER XXX. HOMINY MUFFINS—FISH BALLS—ROYAL CUSTARD—“CONSOMMÉ À LA ROYALE”—FRICASSEE SWEETBREADS—VANILLA SOUFFLÉ.
CHAPTER XXX. HOMINY MUFFINS—FISH BALLS—ROYAL CUSTARD—“CONSOMMÉ À LA ROYALE”—FRICASSEE SWEETBREADS—VANILLA SOUFFLÉ.
The next morning, bright and early, Molly came down-stairs. She was going to help get breakfast, as she always did whenever she had any dish new to Marta. Two or three times a week the breakfast came out of the dinner of the day before, and the stock she generally had on hand made such warmed-over dishes very different from the flavorless ones they too often are. For this reason alone she would have considered it cheap to buy a small soup-bone once a week, even if she had needed no soup, but eve
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CHAPTER XXXI. A SURPRISE—A BOILED DINNER—DRESDEN PATTIES—OYSTERS AND BROWN BUTTER—“OLD ENGLISH” FRITTERS.
CHAPTER XXXI. A SURPRISE—A BOILED DINNER—DRESDEN PATTIES—OYSTERS AND BROWN BUTTER—“OLD ENGLISH” FRITTERS.
When Molly returned from her walk to the dépôt with Harry, she found on the back stoop a barrel and a packing-case that had come by express. The barrel she quickly saw contained apples; the packing-case was as yet a mystery, but it did not long remain so. Molly was not frightened at a hammer, and between her and Marta the top was soon wrenched off; and then she saw it was full of treasures. A dozen pots of raspberry jam, the same of currant jelly, English pickled walnuts and French canned peas a
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CHAPTER XXXII. VEAL AND HAM PIE—BEEFSTEAK PUDDING—TRIFLE.
CHAPTER XXXII. VEAL AND HAM PIE—BEEFSTEAK PUDDING—TRIFLE.
Molly’s expense-book at the end of the first week of her second month (October) stood as follows: In addition to the usual week’s supplies, she had bought extra: The groceries for the month came to $10.02, against $11.22 for last month. The week’s proportion was therefore $2.56, making a total of $9.32. Molly had not been specially economizing this last week, and had had some little extra expenses. She was rejoiced to see that, even so, she had a margin. Of course, towards the end of October wou
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CHAPTER XXXIII. TOWN VERSUS COUNTRY—THE SERVANT QUESTION.
CHAPTER XXXIII. TOWN VERSUS COUNTRY—THE SERVANT QUESTION.
It was with a heart full of happy content that Molly started to meet Mrs. Welles, and when the train slowed into the depot, she saw a well-known head, with bright chestnut hair, leaning out of the window. The next moment they were exchanging greetings like two gay school-girls, for they were both warm-hearted, impetuous women, and apt to be rather regardless of bystanders and appearances. “Dear girl, you look so well,” said her friend, holding her off a minute to look at her. “I see Harry is not
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CHAPTER XXXV. MACAROONS—JUMBLES—GENOESE TABLETTES—IRISH STEW.
CHAPTER XXXV. MACAROONS—JUMBLES—GENOESE TABLETTES—IRISH STEW.
The next day Mrs. Welles and Molly were in the kitchen bright and early. She had ordered the day before all she would need for dinner, and did not require to leave the house. They had planned to make macaroons and fancy cakes. For the macaroons, half a pound of almond paste and three quarters of a pound of powdered sugar were weighed carefully, then three large eggs were separated and beaten. Mrs. Welles put the almond paste in the chopping-bowl, and chopped it into fine crumbs (which saves a go
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CHAPTER XXXVI. TO BOIL AND PREPARE LOBSTER—SANDWICHES—CLEARING SOUP—OMELET SOUFFLÉ.
CHAPTER XXXVI. TO BOIL AND PREPARE LOBSTER—SANDWICHES—CLEARING SOUP—OMELET SOUFFLÉ.
The next morning the lobster which Molly had ordered was sent; it was quite a large one, and it was put on head downward into boiling water in which there were four table-spoonfuls of salt to the gallon. Marta was told to let it boil gently half an hour, then to take it out, as if it boils too long the meat becomes tough and stringy; but, although Marta had that order and Molly left the kitchen to go through her usual morning duties up-stairs, Mrs. Welles noticed that when the half hour was up M
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CHAPTER XXXVII. GÂTEAU DE RIZ—FRENCH RICE CAKE—PREPARING CALF’S HEAD—MOCK-TURTLE SOUP—MORE NOODLES—PIGEON PIE.
CHAPTER XXXVII. GÂTEAU DE RIZ—FRENCH RICE CAKE—PREPARING CALF’S HEAD—MOCK-TURTLE SOUP—MORE NOODLES—PIGEON PIE.
Of course Molly’s supper was a success, and of course there were many who thought it must have cost a great deal more than the amount usually expended; but when there was a comparison of expenses there was nothing to be said, for Molly was well within the lowest, and then every one wanted to know how it was done, and especially how the sandwiches were made, such a pleasant change were they from the usual thing, good as it is. Molly was not experienced in quantities needed, and had feared somethi
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CHAPTER XXXVIII. ONE MORE USE FOR SOUP MEAT—STEWED CALF’S TONGUE—BRAINS, AU BEURRE NOIR (BROWN BUTTER)—CALF’S HEAD—HOLLANDAISE SAUCE—CALF’S HEAD EN TORTUE.
CHAPTER XXXVIII. ONE MORE USE FOR SOUP MEAT—STEWED CALF’S TONGUE—BRAINS, AU BEURRE NOIR (BROWN BUTTER)—CALF’S HEAD—HOLLANDAISE SAUCE—CALF’S HEAD EN TORTUE.
“ Molly , what are you going to do with all that beef from consommé? ” asked Mrs. Welles, on the Monday after the reception. “I have usually made hash of it and given it to a family who need all the help they can get; but there is so much, I am inclined to try an experiment. Would not part do to make an imitation of that mock brawn that is so good in London? What is the recipe?” “That is made with new beef and pork, but if the jelly can be supplied, it would be very nice and savory treated exact
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CHAPTER XXXIX. IDEAS AND SUGGESTIONS ON SEVERAL SUBJECTS.
CHAPTER XXXIX. IDEAS AND SUGGESTIONS ON SEVERAL SUBJECTS.
Mrs. Lennox came in to call on Mrs. Welles later the same day. Her Maggie had been with her now several days, and she could judge how far she was likely to be of use to her. Molly had been anxious to know the result of the experiment, for she felt deeply interested in her neighbor, and that if Maggie should prove more a trial than comfort she might perhaps have contributed by her advice to that result. After a little conversation about Mrs. Welles’s visit and her long acquaintance with Molly, th
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CHAPTER XL. ENGLISH MUFFINS AND CRUMPETS—PICKLING AND CURING—ROAST BEEF-HEART—SOUSED MACKEREL.
CHAPTER XL. ENGLISH MUFFINS AND CRUMPETS—PICKLING AND CURING—ROAST BEEF-HEART—SOUSED MACKEREL.
Mrs. Welles’s visit was to have been a week only; but at the end of it it seemed as if they had but just got to the point of enjoying each other, and Mr. Welles was induced to spare her for a few days longer. “I declare, Molly, when I came here I expected to do so much, both for you and myself, and I’ve done nothing.” “Oh, yes; just consider my entertainment, what you did to help me in that; but there’s one thing I want this very day, that is, English muffins and crumpets. I have tried once or t
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CHAPTER XLI. THE BABY—CONCLUSION.
CHAPTER XLI. THE BABY—CONCLUSION.
It is July, nearly a year after Mr. and Mrs. Bishop began the experiment of keeping house in Mrs. Winfield’s cottage, which has become very dear to them both, although in three months they are to leave it and go into one of their own. So charmed had Mr. Bishop, senior, become with Harry’s home that he had been a frequent visitor during the summer, and sometimes Mrs. Bishop, too, came; but society engagements took her time, and when May came, she fled with her daughters to a fashionable watering-
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