Boil three eggs for ten minutes; peel them, cut them in halves, and put the yolks in a bowl; add 1/4 teaspoonful of salt. 1/4 teaspoonful of dry mustard. 1 pinch of pepper. 1 teaspoonful of oil. 1/2 teaspoonful of vinegar. Mix well, fill the whites, press smooth with a knife, and put two halves together. "But three eggs are too many for Jack," complained Brownie. "He won't need three; can't I have one for my lunch here?" Miss Betty laughed, and said it would be easy for Mildred to make enough for everybody instead of making three, as the rule said. "If I just made one, I suppose I'd take pinches instead of teaspoonfuls," said Mildred, thoughtfully. "I mean, I'd take just a little of everything, enough to make the egg taste good?" "Exactly!" said Miss Betty; "that is just the way a real grown-up cook does. And, Mildred, when I had to take my lunch to school, I used to have the best thing--salad. I had it when there were no real sandwiches, only bread and butter; it was put in a little round china jar with a tin top that screwed on, so it never spilled. But perhaps Jack doesn't like salad." "He just loves it," said Brownie; "he loves every single thing to eat that there is!" "Then he will surely 'just love' these things! Write them down, Mildred." CHICKEN SALAD 1/2 cup of cold chicken, cut in small bits. 1/2 a hard boiled egg, cut up. Or use celery in place of the egg, or use both. FRENCH DRESSING 2 teaspoonfuls of oil. 1/4 teaspoonful vinegar. 1 pinch of salt 2 shakes of pepper (paprika is best). Beat the dressing well and mix with the chicken and egg. Make more dressing if the salad is too dry. LUNCHEON FRUIT SALAD Cut a seedless orange in halves; take out the pulp with a spoon; use alone, or mix with bits of banana or other fruit; or use chopped celery and apple together. Add the dressing. "There!" said Miss Betty, triumphantly, as Mildred read the receipts aloud when she had copied them. "If Jack doesn't like those, he isn't the boy I take him for. And you see, Mildred, when you have no salad for him, you can sometimes put in a nice stalk of celery; and when you have had the same fruit over and over, you can just give him a fruit salad. I do believe I'll start on a long journey and take a whole week's supply of lunches along. All these receipts make me feel just like it!" "Oh, do let me go too," begged Mildred. "So you shall," laughed Miss Betty. "But before we start, I must tell you one thing more: if you want an ab-so-lute-ly perfect lunch, you must always have a surprise for the very last thing of all." "How do you make one?" asked Brownie, curiously.