The Mary Frances Cook Book Part 17

"He's peeped already," declared Coffee Pot.

"'Deed, I haven't," very earnestly.

[Ill.u.s.tration: "Pug Nose." "Well, Nosey."]

[Ill.u.s.tration: "Oh, say, stop calling names."]

[Ill.u.s.tration: "Oh, yes, here it is."]

"Oh, say, Tea Pot, if you're any good, get to work! See if he's right.

Can you do it?"

"Yes," replied Tea Pot rather breathlessly. (It seemed to Mary Frances as if he were lifting a heavy weight.) "Yes, here is the place. Somebody else read; I'm too tired."

"I'll read," said Sauce Pan. "What was the last? Oh, yes, here it is, just as I said!"

"Oh, go 'way! Don't let him read," said Coffee Pot; "he'll make it up."

"Read yourself, then, Pug Nose!"

Then Coffee Pot's voice:

"I declare! He's right! It is his turn again. Listen!

NO. 14.--WHITE SAUCE.

2 tablespoons b.u.t.ter 2 tablespoons flour 1 cup hot milk teaspoon salt dash of pepper

1. Melt b.u.t.ter in a sauce pan.

2. Mix pepper and salt with flour.

3. Throw into the b.u.t.ter, stirring thoroughly. Cook until it bubbles a little.

4. Pour 1/3 of the milk very slowly on this, stirring and beating well.

5. Place over fire and stir in the rest of the milk a little at a time.

6. Let boil a minute.

[Ill.u.s.tration: "I declare! He's right!"]

"Pug Nose----"

"Stop calling names," said Iron Pot.

("Good!" thought Mary Frances.)

"Honorable Mr. Coffee Pot, Esquire," said Sauce Pan, mockingly. (Mary Frances could easily imagine him bowing.) "Allow me to call your attention to the un-im-peach-able ver-ac-i-ty of myself."

"Crazier and crazier!" commented Coffee Pot, sadly. "Did you say anything?"

"Sir," said Sauce Pan, "to put it into kindergarten words, I remarked, Sauce Pan, meaning myself, has rightly been likened to George Was.h.i.+ngton----"

[Ill.u.s.tration: "Likened to George Was.h.i.+ngton"]

"Aw--!" puffed Tea Kettle, "what I'm more interested in is the book.

What do they use White Sauce for?"

"There's a foot-note," Tea Pot ventured.

"Read it!" commanded Tea Kettle.

"'White Sauce is very good to pour over cooked vegetables, like----'"

"Wait a minute," interrupted Tea Kettle, "perhaps Sauce Pan can tell us."

[Ill.u.s.tration: "Honorable Mr. Coffee Pot, Esquire"]

"New boiled potatoes, green cabbage, etc; also nice to use for warming over cooked meats, like cold chicken and canned salmon. Both make a nice luncheon dish."

("Fine!" thought Mary Frances. "There's a can of salmon in the pantry.")

"Is that right?" asked Tea Kettle.

"Right," said Tea Pot. "Next is

NO. 15.--BAKED APPLES.

1. Wipe large apples.

2. Take out cores with apple corer or sharp knife.

3. Place in earthen or enamel dish.

4. Fill center of each apple with sugar.

5. Pour water into dish, allowing 2 tablespoons to each apple.

6. Bake in a hot oven one half hour, or until soft.

[Ill.u.s.tration: Take out cores.]

"A joyful surprise!" a deep voice seemed to come from the closet.

"Who's that?" asked Tea Kettle. "Oh, it's Baking Dis.h.!.+--you startled me!"

"Although I'm not paid proper respect for my years----" went on the deep voice.