I had already made a resolve from which I never swerved: If my cook did not understand her business, and I understood it even less, I would not confess it. As time went on, I was to feel such test of the heroic resolve as I had never anticipated. For, as the knowledge of Emily’s ineptitude grew upon me, the conviction of my own crass and comprehensive ignorance waxed into a haunting horror. I was as unlearned as the babe unborn in everything that a practical housekeeper should know. I could not make a batch of bread, or boil a potato, or broil a chop, had my eternal welfare—or my husband’s happiness—depended upon it. As for soup-making, roasting, stewing, and boiling meats, frying and baking fish—the very commonest and coarsest rudiments of the lore in which I was supposed to be proficient—I was as idiotically void of comprehension as if I had never heard of a kitchen. How I maintained a brazen show of competency is a mystery to me at this distance from that awful trial-period. I studied my quintette of cook-books with agonized earnestness. And when I was tolerably positive that I had mastered a recipe, I “went and did it” with Squeersian philosophy. How many failures were buried out of the sight of those who loved me best, and were most constantly with me, would have shocked the frugal housewife into hysterics. My mastery of this and of that process was painfully slow, but it began to tell upon our daily fare. I got out the gridiron, and learned to cook to perfection the steaks my husband’s soul loved, and from my nonpareil of neighbors, Mrs. Eggleston, I got a recipe for quick biscuits. To the acquisition of that particular formula, and the conversation that embedded the gift, I attribute a large measure of the success which eventually rewarded the striving unto blood, that was my secret martyrdom for half a year. She was a “capable” housewife, according to Mrs. Stowe’s characterization of the guild. She was, moreover, warm-hearted, sensible, and sympathetically reminiscent of her own early struggles with the housekeeping problem. When I took her into confidence as to my distrust of my quintette of manuals, she laughed out so cheerily that I felt the fog lift from my spirits. “All written by old maids, or by women who never kept house,” she declared. “To my certain knowledge, Miss Leslie has boarded in a Philadelphia hotel for twenty years. I wouldn’t give a guinea a gross for their books. Make your own! _I_ do! When I get a tiptop, practical recipe—one that I have tried for myself and proved, I write it down in my own every-day language; then I have met _that_ enemy, and it is mine!” We were in her house, and she brought out the manuscript book in which her victories were recorded. Next, she offered to lend it to me.