Everything was delicious, and while Jack made the cakes and brought them in, one plateful after another, all hot and steaming, the family said what fun it all was. "Isn't it queer that some girls just hate to cook, and think it's simply dreadful when they have no maid and have to do their own work?" said Mildred. "When I'm grown up--I'm going to have a house--no, a flat, I guess, that's cunninger,--and do every single bit of my own work." "Do," said Brownie enthusiastically; "and I'll come and stay with you and help you." "So will I," laughed their father. "And so will I," said Mother Blair. "But you'll have to hurry up and learn lots more, Mildred; there are just hundreds of things you can learn to cook, and all of them are ever so good." "I'm going to learn every single one," said Mildred solemnly. As the week went by, the children found they were really learning ever so many of the "hundreds" of good things their mother spoke of. Among them were these, the rules for which they put right in their books with the rest: EGGS IN RAMEKINS 4 eggs. 4 rounds of buttered toast. Sprinkle of salt and pepper. Butter any small dishes; put in the toast rounds, break an egg carefully on each, sprinkle with salt and pepper and bake in the oven till the eggs are done. EASY MEAT PIE 1 cup chopped cooked meat 1 cup boiling water. 1 teaspoonful chopped parsley. 1 teaspoonful chopped onion. 1/2 teaspoonful salt. 1 teaspoonful butter. 2 cups mashed potato. (If the potato is left-over, and so is cold, add 1/2 a cup of hot milk to it and beat it up till it is smooth and hot.) Mix the meat, water, and seasoning all together in a saucepan and let it cook till it gets rather dry, stirring it often. Butter a baking dish and cover the sides and bottom with the potato, half an inch thick. Put the meat in the center, and then put the rest of the potato over the top and make it nice and smooth. Put bits of butter all over the top and brown in the oven. CREAMED SALMON 1 can of salmon (medium size). 1 large cup of white sauce, well seasoned with salt and pepper. Open the can, drain the fish of oil and take out the skin and bones; mix lightly, lay on squares of buttered toast; put slices of lemon and bits of parsley all around the edge of the platter. (You can use any sort of cooked fish instead of salmon.) HOT SARDINES 1 box large sardines. 4 slices of toast Juice of 1/2 a lemon. Sprinkles of salt, pepper and dry mustard.