“That is really thick white sauce, you see, Marta; you will soon know of how many things a good white sauce is the foundation. Stir to prevent burning. Now add to it the two ounces of cheese I told you to grate, and a level salt-spoonful of salt, and as much pepper as will go on the end of the salt-spoon. Now you can take it off the fire, and turn it into a bowl; beat the yolks of two eggs light, and stir them to it. While you dish and dress the cabbage, and take up the potatoes and fricassee, I will beat the whites of three eggs solid.” Molly wanted to see if Marta remembered how the cabbage was dressed the last time, and left her to it. When the vegetables were ready the fricassee was taken up, the chicken and veal laid in the centre of the dish, the oysters round it, and the strips of pastry at the four corners. Now the whites of eggs were stirred into the _fondue_ gently; it was poured into a small buttered dish, which it only half filled, and was put to bake while the first part of the dinner was eaten. “This will be done as soon as it is golden brown, and you must bring it to table _at once_, as it will fall if left standing.” Molly meant to have dinners that were as little trouble as possible on Monday, feeling that as it was washing day Marta should have less to do; therefore the bill of fare was only _Chicken and Oyster Fricassee._ _Cabbage._ _Potatoes._ _Fondue._ _Peaches and Cream._ She had also bought again a forequarter of lamb, so that she might see how far Marta had profited by her instructions. She would vary the cooking somewhat, but the cutting and arrangement of the joint would be the same. She noted in her account-book that evening: Lamb, $1.10 Cream, .10 Oysters, .15 Butter, 3 lbs., .75 Eggs, 2 dozen, .50 Peaches, 4 quarts, .20 ——— Total, $2.80 She had learnt that the last week she had ordered too little butter and needed three pounds instead of two. CHAPTER XII. MOLLY AND MRS. LENNOX ON THE RUFFLE QUESTION—FRICASSEE OF MUTTON—CABBAGE AGAIN.