he name of the boy or girl who was to
sit there. The table looked very pretty when it was all finished, with
the glasses and silver and small napkins. Brownie did it almost all
alone; she loved to get ready for company.

Then they got out their receipt books and began to put down the
different things they were to make for supper. Even Jack, smiling
sheepishly, consented to write down the chafing-dish rules. They might
come in handy when he went to college, he said.

PIGS IN BLANKETS

20 very large oysters.
20 slices of thin bacon.
A shake or two of pepper.

Wrap each oyster in one slice of bacon after you have cut off the
rind, and pin it with a tiny wooden toothpick. Heat the chafing
dish very hot by putting the upper pan, the one with the handle,
directly over the flame. Lay in four or five oysters and cook them
till the bacon crisps and the edges of the oysters curl; then take
them up and put into a hot covered dish while you cook more. Have
ready some strips of toast and put the oysters on two or three of
these on hot plates. Shake a little pepper over them, but no salt,
as the bacon will salt them enough. If too much juice comes out in
cooking, pour it off and so keep the pan dry.

The oysters were all made up into "pigs" in the afternoon, and put in
the refrigerator; they looked so funny when they were done--just like
tiny pigs, all asleep. But as Jack thought twenty oysters for ten people
were not enough, they made fifty. Then Mildred was given her rule:

SPANISH EGGS

Mix in the chafing dish.

1 tablespoonful of butter.
1/2 cup of gravy or strong soup.
1 onion, chopped fine.
1/2 cupful of thick tomato (canned).
1 green pepper, without the seeds, chopped fine.

Cook this fifteen minutes, stirring so it will not burn; then put
into it:

6 eggs, beaten a little without separating.
1 teaspoonful of salt.

If, in cooking the vegetables, they get dry, put in a little more
butter and tomato.

Miss Betty said if Mildred would stir this often she did not need to use
the hot-water pan of the chafing-dish. "It takes so much longer to cook
with it that I never use it if I can help it," she explained. "And now
for the potatoes, Brownie."

SCALLOPED POTATOES

Wash and peel six large potatoes, and slice them thin. Butter a
baking dish and put in a layer; sprinkle with salt and just a
lit