dishes, or any small individual
dishes which can go to the table. Put the oysters on these with a
shake of salt and pepper for each and a bit of butter the size of
the tip of your little finger. Put the dishes into the oven for
ten minutes, or till the oysters curl at the edges; then take them
out and put two teaspoonfuls of hot, thick, sweet cream on each,
and a bit of parsley; stand each dish on a plate and send to the
table.

"I know you will like that; now here is another:"

CREAMED EGGS

Take one egg for each person; put the lower pan over the flame and
fill with hot water from the tea-kettle; put in the eggs and boil
for ten minutes with the cover of the pan on. Take them out, peel
them and wrap them in a napkin to keep them hot. Set away the
lower pan, and in the upper one put:

1 tablespoonful of butter; melt this and add
1 tablespoonful of flour and rub together until smooth. Add
1/2 pint of cream or very rich milk, and stir till thick; add
1/2 teaspoonful of salt.
1 pinch of cayenne.
1/2 teaspoonful paprika.

Drop the eggs in and turn them over once or twice till they are
very hot; serve each one on a round of buttered toast on a hot
plate.

"Now that is positively all I can stop to give you now; I must begin on
my own dish," said Miss Betty, putting on her hat. "But I'll be back
again in just two minutes."

When she came she was carrying a huge pineapple, the largest the
children had ever seen, and in a bag three large oranges and three
bananas. "Now," she exclaimed as she put them on the kitchen table, "you
shall see me make something very nice." This was the way she made it:

STUFFED PINEAPPLE

Get a large pineapple and cut off the brush at the top, but leave
a little slice of the fruit on it, so it will stand. Scoop out the
inside of the pineapple (and when you find a bit of the hard core
do not put it with the rest but throw it away); cut the pieces all
up into small dice. Cut the oranges in halves and take out the
pulp with a spoon and mix with the pineapple; cut up the bananas
and add these too. Then sweeten with powdered sugar. Set this away
in a cold place. In serving it, fill the pineapple and put the
brush on again and stand the fruit on a round dish with some
heavy, stiff green leaves around it. The one who is served first
is passed the pl