One dozen eggs $0.25 One lobster, 3 pounds .36 One can of boned chicken .50 One pound of almond paste .30 One pound of butter .25 Leg of beef .50 Half pound of coffee .15 Milk .12 Sugar .24 Bread .20 ——— $2.87 The first thing was to make four loaves of nice bread; this Molly did, using two quarts of water and one cake of yeast (see recipe for bread, Chapter XV.). To save trouble of cutting, Mrs. Welles suggested pipe bread (_grisini_) to eat with the _bouillon_, and before the bread was put to rise a piece was broken from the dough of the size of a large orange; to this was added the white of an egg, whipped a little, a tea-spoonful of powdered sugar and a good tea-spoonful of butter softened. When it was all well incorporated, flour, warmed and sifted, was added to bring it to the consistency of stiffish bread-dough. It was kneaded long and well and set to rise. It took longer than the bread, because it was a little stiffer and also the bread and additional flour weakened the yeast. When it had swelled well, however, Mrs. Welles and Molly sat down together to roll it, while Marta attended to the dinner, which was to consist of soup, stewed lamb and peas, stuffed potatoes and _méringues_, with whipped cream. The _méringues_ had been made in the morning and the cream whipped. The stewed lamb was something so simple that it could be left to Marta, although in leaving any stewing or boiling to Marta, now or any other time, Molly never omitted an occasional glance to see that it neither left off _simmering_ and that the simmering had not become _boiling_. “The rolling out of _grisini_ is a very tedious task,” said Mrs. Welles, “but the compensation is that they keep as well as crackers, once made.” “You will have to direct me, Charlotte, as I have never made these before.” “All you have to do is to roll a small piece of dough under your hands on the board, so, till it is no thicker than a pencil. If the dough is too soft—it should be stiffer than bread-dough, yet quite elastic—you can add a very little flour.” As she spoke she laid her two hands over a bit of dough as large as a hickory nut and began rolling, pressing pretty hard as she rolled. “If they do not roll smooth, wet your palm with milk slightly.” Molly followed directions. As each pipe was made it was laid on a baking-pan. They were irregular in length, but generally about nine or ten inches long.