he salt and pepper when it is about half
done. Strain it, and set it away to grow perfectly cold; then
there will be a layer of fat on top; take this off, add the rice
and put it back on the stove and gently cook it till the rice is
done. Or, if you have any cooked rice, add a tablespoonful to the
soup while it is very hot. Serve in a heated cup.

"Then Mildred, you see you will have all the chicken meat left; you can
take out a bit of the best white meat and put it away for creamed
chicken for your mother's lunch the next day, and have the rest on toast
for the family dinner. Norah can make a little cream gravy to take the
place of the broth you have poured off, and it will be ever so nice."

"So it will; Father just loves that kind of chicken. Now the junket,
Miss Betty."

JUNKET CUSTARD

3/4 cup milk.
1 tablespoonful sugar.
1/4 junket tablet (buy at the grocery in a little package).
1 teaspoonful cold water.
1/4 teaspoonful vanilla.
Small pinch of salt.

Heat the milk till it is just as warm as the tip of your finger;
add the sugar, salt and vanilla. Stir the junket tablet in the
cold water till it melts, and add this. Pour it all very quickly
into small molds or glasses and set in a cold place at once. When
ready to serve, turn out of the mold, or serve in the glass with a
little sugar and cream. If you wish to make this in a hurry, use
half a tablet of the junket instead of a quarter.

"You can change the flavoring of this, Mildred, when you get tired of
vanilla. Try almond sometimes; or, melt half a chocolate square and mix
with the hot milk; or put in the vanilla and serve scraped maple sugar
with it, with thick cream; they are all good. Now for the egg; can you
poach that, do you think?"

"I suppose I can, really, Miss Betty, because I've seen Norah poach eggs
about a hundred times; but I think I'd like a rule for my book."

"Good idea. Here is one, then:"

POACHED EGGS

Put the frying pan on the fire half full of hot water; add half a
teaspoonful of salt. Butter the inside of a tin muffin ring and
put this in the pan. Break a fresh egg carefully into a saucer and
slip it into the ring; the water should cover the egg. Put a cover
on the pan and set it on the back of the stove and let it stand
till the white of the egg is like firm jelly.

While it is cooking make a slice of nice toas