exceptional gift might do as well without weighing as with it; the only misfortune was that the generality were not so gifted, but believed themselves to be so, and the result is the frequent uncertainty with which one so often awaits the appearance of Dinah’s or Delia’s efforts, that result depending on their “good” or “bad luck.” However, Molly was convinced that she had done her part with Marta, and that if she failed in the things she knew, it would not be because she did not thoroughly understand; and she could now try to teach her several new dishes. The bill of fare for the day was noodle soup, braised beef, cabbage with white sauce, fried potatoes, and polka pudding. About a pint of clear soup was on hand, and Molly had many times intended to let Marta show her how to make the German noodles that had so pleased her when she first saw them; but on days when clear soup was made or used, something had always called her attention; and even to-day was ironing-day, but she helped Marta through with her work, so that there might be half an hour to spare without putting the ironing back, and then while Marta was finishing she prepared the dessert. She had a recipe for polka pudding which she had often heard praised, and now, as she had the materials, would try. I say she had the materials; but Molly was very clever in “cutting her coat according to the cloth.” The recipe called for bitter almonds as well as sweet; she knew by flavoring a portion of the sweet almonds with the extract of bitter she would have the same effect. Rose-water also was called for; she poured a few drops of the extract of rose into a table-spoonful of water, and she had it, or at least the effect. The recipe was as follows:— POLKA PUDDING.—One pint of milk, boiling hot, two table-spoonfuls of corn starch mixed smooth in a _little_ cold milk; then pour the boiling milk on it and stir all the time; thicken over the fire and mix, when cooked, with a table-spoonful of rose water, a table-spoonful and a half of thick cream; or stir in one and a half of butter, one ounce of bitter almonds and one of sweet ones blanched, and beaten with a little white of egg to prevent oiling; beat the yolk and the rest of the white with another whole egg very light. Mix all together, let it come to the boiling-point, put it into an oiled mould, and set in ice. There were one or two peculiarities about this pudding; it was unsweetened, except by the sauce, which might make it a pleasant change from sweeter dessert, and it was to be served ice cold on hot plates with hot sauce.