OF course Molly’s supper was a success, and of course there were many who thought it must have cost a great deal more than the amount usually expended; but when there was a comparison of expenses there was nothing to be said, for Molly was well within the lowest, and then every one wanted to know how it was done, and especially how the sandwiches were made, such a pleasant change were they from the usual thing, good as it is. Molly was not experienced in quantities needed, and had feared something might fall short, but there were both _consommé_ and cakes left. “Shall we have to live on ‘stale party’ the rest of the week, Molly?” Harry had asked. “You’ll have ‘stale party’ soup a couple of times, but no other reminiscence shall be served up.” And to give Marta an opportunity of showing her way of making noodles to Mrs. Welles, Molly decided to have noodle soup and roast beef for dinner. They all three set to work to remove the traces of the night before. While Marta swept, Molly and her friend washed up dishes and returned them to their places. When all was done, Molly said, “What can I make with the spare yolks of eggs from yesterday?” “How many are there?” “Four,—two from the omelette soufflé and two from clearing the soup.” “Then make a French rice cake for dinner.” “You make it, for I don’t know how. And now you are here, I want to cook a calf’s head. You are fond of it, I know, and one is too much for us alone; besides, there are so many English ways of cooking it. I only know one.” “Get the head, and I will show you half a dozen dishes from it. Do you want mock-turtle soup?” “Yes, I think so.” “Then we will use half for that purpose, and the other we will do various things with.” Molly had already ordered her butcher to get one for her one day this week. He had sent word it would be ready this morning, and she was expecting it. Calf’s head, although a fashionable dish, either as mock-turtle or any of the several ways in which it is served, is, like some other things with an awe-inspiring name, a very economical one, especially in country places, where calves’ heads have few buyers. For this reason Molly wanted to perfect herself in preparing it. By the time Mrs. Welles had put a small cup of rice on to boil in a pint and a half of milk, the head came. She watched the rice come to the boil, then put it where it would simmer slowly, and turned her attention to the head. It was a very good one, for Molly had said if it were not fat she would not care to have it. She had also directed it to be split. He had asked her if she wanted it skinned. “No, indeed; only scalded and the hair scraped off.” “I only asked, because some folks like them skinned.” Molly was relating this to Mrs. Welles and preparing her to see the head either skinned in spite of her order, or else sent with the hair half on when it came, but it was really very well dressed.