So I went back an' 'en I got another one for me, Right out the kittle smokin' hot, an' brown as it could be; An' John he got one, too, becuz he give his own to Clare, An' w'en our girl she looked, there wuz 'ist two small doughnuts there. My! she wuz angry w'en she looked an' saw 'ist them two there, An' says she knew 'at she had cooked a crock full an' to spare; She says it's awful 'scouragin' to bake and fret an' fuss, An' w'en she thinks she's got 'em in the crock, they're all in us. [Footnote A: The poem "Doughnutting Time," from "Boys and Girls," published by E.P. Dutton, by permission of the author, James W. Foley.] * * * * * * * The Professor's wife gave Mary what she called her most useful recipe. She said, "Mary, this recipe was almost invaluable to me when I was a young housekeeper and the strictest economy was necessary. Sift into a bowl, one cup of flour, one even teaspoonful of baking powder (I use other baking powders occasionally, but prefer 'Royal'), then cut through the flour either one tablespoonful of butter or lard, add a pinch of salt, and mix into a soft dough with about one-half cup of sweet milk. Mix dough quickly and lightly, handling as little as possible. Drop large spoonfuls of the batter in muffin pans and bake in a quick oven for tea biscuits; or, sift flour thickly over the bread board, turn out the dough, roll several times in the flour, give one quick turn with the rolling-pin to flatten out dough, and cut out with small cake cutter, (I prefer using a small, empty tin, 1/2 pound baking powder can, to cut out cakes.) Place close together in an agate pan and bake, or bake in one cake in a pie tin and for shortcake; or place spoonfuls of the dough over veal or beef stew and potatoes or stewed chicken, and cook, closely covered, about fifteen minutes. Of course, you will have sufficient water in the stew pan to prevent its boiling away before the pot-pie dumplings are cooked, and, of course, you know, Mary, the meat and potatoes must be almost ready to serve when this dough is added. Then I frequently add one teaspoonful of sugar to the batter and place spoonfuls over either freshly stewed or canned sour cherries, plums, rhubarb or apples. In fact, any tart fruit may be used, and steam, closely covered, or place large tablespoonful of any fruit, either canned or stewed, in small custard cups, place tablespoonfuls of batter on top and steam or bake, and serve with either some of the stewed fruit and fruit juice, sugar and cream, or any sauce preferred." "The varieties of puddings which may be evolved from this one formula," continued the Professor's wife, "are endless, and, Mary, I should advise you to make a note of it. This quantity of flour will make enough to serve two at a meal, and the proportions may be easily doubled if you wish to serve a large family."