"Macaroni and cheese; cheese fondu; rarebit; milk toast; milk toast with grated cheese on it; French fried toast; vegetable croquettes; fish croquettes; creamed fish; baked potatoes cut in halves and the centres scooped out, mixed with creamed codfish and browned; sweet potatoes treated in the same way, omitting the fish; Spanish toast,--that is, thick tomato, green peppers, and onion, on toast; corn fritters; clam fritters; fruit fritters; creamed peas; croustades of bread filled with any sort of creamed meat, fish, or egg; green peppers filled with similar things; baked beans; fried eggplant; stuffed eggplant; all sorts of salads with mayonnaise; creamed celery, baked; cabbage and cheese baked; rice and tomatoes; rice croquettes; potato croquettes; eggs in every shape when they are cheap; all kinds of griddle-cakes and muffins. As a second course, if you want one: jam and thin crackers; or cookies, or gingerbread, or a bit of cake; left over preserves, or anything sweet that you have at hand; and of course tea or cocoa. You see how easy luncheons are, even if you can't have meat. Really the greatest help in learning to keep house is to understand how to have good luncheons at a small expense; when you know that, you know how to do both breakfast and dinner better." "Of course if I am all alone I can have a good luncheon with but little to eat, but you know what a way people in town have of dropping in at that time. Suppose you, for instance, should come in some fine day; I am sure there would not be enough for two people." "That is one of the places where I hope, my dear, your grandmother's 'faculty' will assert itself. Suppose I do come in, or even a more formidable person than I. If you were planning to have a cup of soup left over from the night before for a first course, thin it with a very little boiling water and a seasoning of kitchen bouquet if it is a stock soup, and add a little milk if it is a cream soup, and serve it in two half-filled cups instead of one full one. There will be enough that way without too much liquidating. If you were to have had a hot dish first, say a little baked corn, put in a beaten egg and a trifle of milk, and it will grow larger at once; or, if you planned to have one plate of string-bean salad, add a hard-boiled egg quartered to the quantity, and there will be enough for two. If you were to have had some little hot thing which you cannot add to, fry some potatoes to go with it, and add 'sippets of toast.' If there is nothing whatever to eat, make an omelette, or open one of the tins of tomatoes you keep for such an occasion and have Spanish toast, and then tea and crackers and cheese and jam; you see it is simple enough." Dolly groaned. "Yes, simple enough for you, my experienced sister, but most frightfully difficult for me."