Molly looked at the _bouillon_, which had been simmering four hours; and Marta asked if she should put in the vegetables. “No; this is to be extra strong, in fact _consommé_,—which means _bouillon_ very much reduced,—so this can simmer two hours more; then strain the meat from it, and to-morrow you can take off all fat; and then put to it two carrots cut up small, two turnips, two onions, and let them boil in it two hours; this will reduce it enough; then it can be strained and cleared.” Molly had arranged to have for dinner just such things as Marta could cook, but the substantial part of it was to be Irish stew, that good old savory dish. Excellent as it is when well made, there is nothing more “poverty seeming” than the same thing carelessly done; therefore she meant to see it all on to cook before leaving the kitchen. IRISH STEW.—Half a dozen lean chops from the neck were floured and put in a saucepan with two onions and a tea-spoonful of butter, and quickly browned; but the onion was not allowed to burn, and therefore it was all kept moving about. A pint of cold water was then put to it, and the fat that this brought to the surface skimmed off and a tea-spoonful of salt and one third of a tea-spoonful of pepper added. It was put where it would simmer _very gently_ for an hour and a half, when it was to be again skimmed, and a tea-spoonful of Worcestershire sauce put to it; the gravy tasted to see if salt enough, and half a dozen large potatoes (or more if small) cut in half; then it was to be closely covered and was to simmer for another hour. Molly cautioned Marta against adding more water. “When you put the potatoes in, never mind if the gravy does not cover them; they are to stew over the meat; sufficient good gravy to serve is all that is necessary, if you cover the potatoes with liquid as often is done, you get a good deal of broth, but no gravy.” CHAPTER XXXVI. TO BOIL AND PREPARE LOBSTER—SANDWICHES—CLEARING SOUP—OMELET SOUFFLÉ. THE next morning the lobster which Molly had ordered was sent; it was quite a large one, and it was put on _head downward_ into boiling water in which there were four table-spoonfuls of salt to the gallon. Marta was told to let it boil gently half an hour, then to take it out, as if it boils too long the meat becomes tough and stringy; but, although Marta had that order and Molly left the kitchen to go through her usual morning duties up-stairs, Mrs. Welles noticed that when the half hour was up Molly herself went to see that Marta had not forgotten. “My dear Molly, a Marta would be the death of me, or I of her, if I had one.” “Why?” “She requires such endless looking after. Why don’t you get a more experienced girl?” “Because perhaps the experienced girl would be the ‘death of me.’ I mean it is unlikely the experience would exactly fit my needs, and if it did not, it would be in the way of her learning my ways.” “Does Marta learn?”