and cereals with cream, and custards. Suppose you plan to have a cream
soup for to-day and start a meat soup for to-morrow; it takes two days
to make that kind, you know. And--let me see--with cream soup you might
have an egg, I think, and perhaps junket; that is the very softest thing
in the world. Then by night perhaps she can have cream toast; that is
perfectly delicious; if my throat feels sore toward night, Mildred, will
you please make enough for two? I just love it."

Mildred laughed and promised that she would.

"And soft boiled custard in a pretty glass cup; and tea, I suppose. By
to-morrow she will be so much better that I think she can have ever so
many other things. Shall I write out the receipts for you now? Here is a
good one for the soup."

CREAM SOUP

(This makes one cupful.)

2/3 cup milk.
1/2 tablespoonful butter.
1/2 tablespoonful flour.
1/4 teaspoonful salt.
1 shake pepper.
1 tiny slice of onion.
1/4 cup of any hot cooked vegetable; measure after thoroughly
mashing it

Scald the milk with the onion in it; then take out the onion and
slowly mix the milk and vegetable. Melt the butter, rub the flour
into it and stir till it is smooth; then pour gradually on the hot
milk; add the seasoning, bring it to the point where it almost
boils, strain it and put it into a hot cup.

"This is one of the rules you have to learn by heart, Mildred. It is
very easy, you see, almost like a very thin white sauce with vegetable
in it. You can use mashed potato, or peas, or corn or celery or carrots,
or whatever you happen to have in the house to make it with, and if you
multiply it four times you will have enough for a dinner soup."

"Multiply two-thirds by four--" Mildred began.

"Never mind now, my dear! It makes my head go round to hear you. Copy
this instead:"

CHICKEN BROTH

3-1/2 pounds of chicken.
3 pints cold water.
2 tablespoonfuls rice.
1-1/2 teaspoonfuls salt.
1 shake of pepper.

Have the chicken cleaned and cut up at the market. Take off the
skin and fat and wipe each piece with a wet cloth. Put it into a
kettle with the cold water and let it slowly get hot until it
almost boils. (You can tell by looking at the edge of the kettle;
when tiny bubbles begin to form it is nearly boiling.) Then skim
it carefully; let it cook slowly till the meat is very tender; try
it with a fork. Add t