"I'm very glad," said Mary Frances, gratefully.
"Now for the Boiled Mutton," she said. "I guess, Iron Pot, you can tell me about that."
"Yes, ma'am," said Iron Pot, importantly climbing from the shelf, and eying critically the piece of meat Mary Frances had placed on the table.
"That's a pretty nice cut of meat—pretty nice. It will be all right to cook it as I will tell you. But, really, mutton is less greasy if it is boiled long enough before needed to let the gravy cool. Take off the cake of fat which will form on the top when cold. Of course, take the meat out as soon as it is tender, and after 'skimming' the gravy, put it in again to re-heat."
"I haven't time!" said Mary Frances, anxiously.
"You can put yours in a bowl, and stand the bowl in ice water to cool the liquor quickly, and do the same thing that way, now——"
"You give the recipe?" asked Mary Frances.