Molly had to content herself with beating the sugar and butter to a very light cream and measuring the wine; she must trust Marta to finish it while they were at dinner, as it was evidently a sauce that could not stand. When Marta had thickened the gravy for the meat, Molly seasoned it with pepper and salt, let it boil fast till very rich, then took it from the range and left it to stand for a few minutes. Marta had the soup on, and the noodles in the bottom of the tureen. “Now, Marta, try the fat, and put in the potatoes if it is as hot as for your noodles. You must leave them till the fat recovers the heat—it is of course chilled by the cold potatoes going into it. If you were frying for a large family you would only put in part at a time, but for our little dish you may safely put in all.” In about one minute they were drawn away from the intense heat. “That is because they take at least eight minutes to cook. They will be tender before, but not crisp, and if they were kept in the hottest part they would be dark in color long before ten minutes. Understand, you must _not_ put them where they will cook _slowly_, but where they will cook _more slowly_ than right on the fire, and you can safely make your white sauce while they cook. As I am here I’ll take up the meat, but I want you to notice that the gravy has still a little fat which has formed on it like a skin, and can be lifted with a fork. One way of clearing very greasy stock or gravy is to boil it fast, let it stand, then remove the skin that forms, repeating this process several times if necessary. Where there is time, this is really the best way, for there is no need to watch it; simply put it on the fire and remove it as you go about your other work. “Now those potatoes are done—lift them out with the skimmer, lay them on that brown paper I have put ready, sprinkle salt on them and then turn them into a dish. The beef is brown now—you can take it up, pour part of the gravy round it and put the rest in a sauceboat. Now I’ll leave the rest to you.” The polka pudding Harry pronounced delicious, and exactly to his taste, but Molly thought she would have preferred it slightly sweetened; but the combination of hot and cold, eccentric as it seemed, was very pleasant. After dinner Mrs. Lennox came in for a chat, as she occasionally did, leaving Mr. Lennox at home with the children. She wanted to tell Molly that she expected her new maid by the next Inman steamer. Her sister was going to meet her on its arrival and bring her right out. “Make up your mind to possess yourself in patience for the first few days,” said Molly, “for you will no doubt need it, and then you may have real comfort.” “Oh yes, I think I am patient. To-morrow I am going to make a cake; can you give me a good recipe? Better than the one I have, I mean.” “That depends on what it is. Do you want a cup cake?”