“What do you call little?” asked Molly, busily cutting the steak into finger-lengths.
“$80 a month to keep six people, and out of it $20 for rent; that leaves sixty for everything else.”
Molly thought that was not too little to insure a plain, solid comfort, but she must gain Mrs. Lennox’s confidence in her ability and good-will before telling her so, and she went on quietly preparing for the pot-pie.
CHAPTER VIII.
BEEF POT-PIE—LEG OF MUTTON—TWO ROASTS—SEVERAL WHOLESOME ECONOMICAL DISHES.
When Molly had cut the steak into finger-lengths, she floured the pieces lightly, and put an iron saucepan that held about three quarts on the stove, and, when it was hot, dropped in the fat of the steak, then the meat, and left them to fry at the bottom of the saucepan.
“I should think that would burn,” said Mrs. Lennox.
“No, because the meat fat is there; but it has to brown very quickly, or the meat will be hard; that is why I let the saucepan get so hot. Now I want a carrot, an onion, and a turnip—all of medium size.”
“I have only small onions.”