"TWO EGGS, WELL BEATEN, ONE CUP SUGAR—"
A few days afterward I was being borne rapidly along toward Morristown in the train, now flying past loveliest stretches of woodland, catching glimpses of brown pools and flashes of silver brooks, and anon past meadows golden with buttercups, and fields snowed under by daisies: and was there ever so pretty a sight?
Yes, in the dressing-room of the hall where the five-and-forty "young maidens," white capped and robed like daisies—or, no, they made me think of doves—were cooing and preening their white feathers—beg pardon, their white ribbons—for their ball: that was a prettier sight.
Among the hundreds of pretty girls who attended the ball we knew our cooking maidens by their caps, and a sign, for each one wore a tiny griddle or a frying-pan or a toasting-fork fastened to her dress, and besides that a great ball of red and white roses hanging from her belt.
"DON'T LET IT BURN."
This was their first ball, and how do you think the young maiden cooks trimmed their ball-room? With bunches of roses and radishes, leeks and lilies, and all sorts of homely herbs twisted and twined around pots and kettles, griddles and saucepans, all full-sized, and shining new from the tin shops. Now don't laugh: it was very pretty and proper too that these utensils should be raised to their ancient dignity. Why, once upon a time, very long ago, of course, cooking utensils were made of bronze and silver and gold, and Kings and Queens delighted to cook their own meals, and professional cooks rode in carriages, as I hope these young cooks may—or do.
What I wish to tell is how this association originated, and something about other cooking clubs. Well, about five years ago, a dozen school-girls put their wise young heads together for a grave consultation. I will not tell you what solemn things were said on this occasion, but they decided that it was the duty of every girl to know how to cook, especially such things as éclairs, puffs, tarts, and jellies, so necessary to the happiness of every well-ordered household; and also, because learning to peel potatoes, prepare vegetables and meats, and to dress salads—all important things, too, in a household—would, be very dull and dry work, it was moved and carried that, after eating supper, they should always have music, dancing, charades, or tableaux to cheer them up.
The first meeting was held at the home of one of their number; the lady of the house and Dinah the cook amiably giving up the kitchen and the dining-room, with their treasures, for the purpose.
