CHAPTER XVII
THE SICK NEIGHBOR
"MARY ANN HOOPER is very ailing," said Aunt Maria at the lunch table. She had invited the children over to lunch that day. "She needs nourishment more than anything else, I should say. That cook she has can't make a decent thing. No wonder she's weak!"
"If only," thought Mary Frances, "if only I could cook something for her! Wait until I look in my book. I wonder if she could eat to-day's lesson."
She laughed aloud—that seemed so funny.
"Well," snapped Aunt Maria, "of all things; to laugh at a poor sick neighbor in such a pre-dic-a-ment."
Mary Frances blushed, but she didn't say anything.
After lunch, she started home as soon as possible.
Once in the house, she ran to the kitchen for her book.
"Of all things! As Aunt Maria would say," she cried, "it comes next!"
No. 20.—Soft Custard.
| 1 cup milk |
| 1 egg |
| 2 tablespoons sugar |
| dash of salt |
| nutmeg |
1. Heat the milk smoking hot.
2. Beat egg. Add sugar and salt.
3. Pour the hot milk on, beating well.
4. Pour into upper part of double boiler, or set pan in boiling water.
5. Cook until it thickens, or until a coating will be formed on a clean spoon when dipped into the custard.
6. Sprinkle with a few gratings of nutmeg.
7. Serve cold.
"How perfectly lovely!" exclaimed Mary Frances; "I'll make soft custard for Mary Ann Hooper. But that isn't very much. Oh, isn't this too good? I can serve it on the next recipe. It's
No. 21.—Steamed Rice.
| ½ cup rice |
| 2 cups boiling water |
| ½ teaspoon salt |
1. Wash rice. This may be easily done by putting in a strainer and shaking in a pan of cold water.
2. Put with the salt and boiling water, into the upper part of a double boiler.
3. Pour boiling water into lower part, and cook 1 hour.
4. To test whether it is done, press several grains between the fingers. If not perfectly soft, cook longer.
5. If it becomes hard and dry, add a little boiling water from time to time.
6. A few raisins are sometimes cooked with the rice. Add these during the last fifteen minutes of cooking to prevent discoloring.
7. Serve with soft custard or cream and sugar. Plain cooked rice may be served as a vegetable.
No. 22.—Boiled Rice.
Use a plain boiler and a large quantity of salted boiling water.
| ½ cup rice |
| 5 cups boiling water |
| ½ teaspoon salt |
1. Wash rice by putting it in a strainer and shaking in a pan of water.
2. Drop a few grains at a time into boiling water, stirring well to prevent sticking.
3. Boil rapidly 25 minutes, or until soft when pressed between the fingers.
4. Drain through a colander. Pour over it 2 cups boiling water.
5. Set in a warm place to dry off, until ready to serve.
"Yes," said Mary Frances, putting the rice on to boil, "I'll make both. Oh, won't Mary Ann Hooper be pleased!"
"Who's that?" asked Aunty Rolling Pin. "A new kind of cooking pan?"
"No, no, Aunty Rolling Pin," laughed Mary Frances; "she's an old lady who is sick. Aunt Maria told me about her at lunch. She's such a funny old lady."
"It isn't funny to be ill," said Aunty Rolling Pin.
"No," answered Mary Frances, seriously, "but I meant she does such funny things: Last summer, she told Elvin Phelps if he didn't keep his bees from stealing honey out of her flowers, she'd shoot them—she (oh, dear!)—wanted—him—to tie each one—by his hind leg—to keep—them—home—oh, dear," laughed Mary Frances.
"What did he do?" asked Aunty Rolling Pin, anxiously.
"He told her (excuse my laughing—but it's so funny!) he would rather—put a 'No Trespassing' sign up in her garden for them to read! Ho-ho! Tee-hee." Mary Frances shook with laughter.
Silence in the kitchen until Mary Frances felt a tug at her tug at her dress.
Looking down, she spied Toaster Man.
"Yes, you may speak," she smiled.
"Thank you,—I don't like to suggest, but a Dropped Egg on Toast would——"
"Be grand!" finished Mary Frances. "I'm sure I saw that recipe; yes, this is it!"
No. 23.—Poached Eggs.
1. Put a pint (2 cups) boiling water into a shallow pan. Add ½ teaspoon salt.
2. Break egg in a saucer.
3. Whirl the water 'round and 'round with a spoon, and draw pan back on stove where it will simmer, but not boil hard.
4. Slip the egg into the whirling water.
5. Cook until the white is coated over the top.
6. Serve on toast.
Note.—It is best to cook only one egg at a time.
"Ready!" hummed Tea Kettle.
"Ready!" exclaimed Sauce Pan, and Mary Frances poured the hot water.
"Ready!" cried Toaster Man, and Mary Frances made the toast.
"Oh!" cried the little girl suddenly, her fingers crushing through the eggshell, "what a shame!"
"A sharp rap with a knife and a quick pull with the thumbs," somebody said.
"Thank you," smiled Mary Frances, too busy to discover who was her helper.
Very soon she had lifted the poached egg with Per-for-at-ed Skimmer on the piece of toast.
When she had arranged the tray, she brought it out for the Kitchen People to see.
She had used her mother's daintiest china plates, and had scattered violets here and there over the cloth.
"Beau-ti-ful!" they exclaimed in one voice, as though that was all that could be said; but this is what Mary Frances heard as she closed the door:
"Wish I could eat," sighed Toaster Man.
"I know Jube'll want some of that," he added after a moment. "That cat can eat any time of day! I envy her appetite."
"Humph!" exclaimed Sauce Pan, "Jube won't get any of that. This time Jube'll get
