ever expected to find soup--it is quite a surprise! Where did
you get the stock?"

"There wasn't any stock; it's made from vegetables," replied Aldred. "I
heard a French lady tell my aunt how to do it, so I thought I'd try."

"_Potage aux herbes!_" ejaculated Mademoiselle, looking at the tureen
with an interest half-gastronomical, half-sentimental; "ah, but that
bring to me other days! I have not tasted _bouillon maigre_ since I live
with my _grand'mere_ at Avignon."

"You must imagine you are back in Provence, then, Mademoiselle," said
Miss Drummond, as she helped to hand the plates.

"It was a sweet thought to make it--_une idee tout a fait gentille_! The
scenes of one's youth, ah, what it is to recall them to the memory! _Ma
foi!_ but I am again in the old white _chateau_: the green shutters are
closed to keep out the warm sun; Jules, the _concierge_, carries in the
dishes, treading softly on the polished floor; outside is the cooing of
doves, and the tinkling of goat bells. _Grand'mere_, so stately, so
erect, so gay in spite of her years, she sit at the table's head, and
serve to all the portion. It is to me as if I were there!"

Steeped in these reminiscences of her childhood, Mademoiselle, with
pleased anticipation, raised her spoon to her lips. Then, alas! alas!
she spluttered, made a horrible grimace, and buried her face in her
serviette.

"_Ah! mais c'est degoutant!_" she murmured faintly.

Aldred hurriedly tasted her own plateful. Mademoiselle had not
exaggerated matters; a more unpleasant brew could not be imagined. The
various vegetables and herbs were still half-raw, and had not imparted
their flavour, so the soup seemed mainly a mixture of spices and salad
oil, and had, besides, a suggestion of paraffin, owing no doubt to the
flaring-up of the lamp.

Poor Aldred blushed hotly. She was covered with confusion at such a dead
failure. The others had all politely sampled the soup, and then laid
down their spoons; it was quite impossible for anybody to take it.

"Never mind, my dear!" said Miss Drummond kindly. "You tried to give us
a surprise, and we are as sorry as you that it should have turned out so
unfortunately. Even the best cook has to profit by experience, and the
value of this little cottage is that it gives you the opportunity of
learning from practice. You will be wiser another time. Perhaps your
aunt's French friend will send you a written recipe, with exact
quantities and instructions. I