“I had heard that cookery was taught to the children in the schools, but I did not know exactly where. I am so pleased to come and see the cookery kitchen, and still more to find you in it,” said the sympathetic lady, as she sat down in a chair by the dresser and looked round admiringly at the gleaming pots and pans which Jane’s little scholars kept in order. Jennie explained her difficulty to her genial friend. “You do not have to spend your own money on the food for the classes, do you?” asked Mrs. Baddeley. “No; I have some given me to start the lessons with, but if I do not sell anything for a day or two it is difficult to get along.” “Of course, it must be, but I think I see a way out of your difficulty. I shall be only too glad if you can manage to prepare three dinners twice a week for some poor old people whom I try to help. I will give you the names, and they shall call for the dishes. But I hope the dinners will be quite plain and simple but very nourishing.” Jane assured Mrs. Baddeley that she taught no dishes that were not plain and simple, and mentioned such items as Exeter stew, Irish stew, beef skirt pie, liver and bacon, and for puddings fruit in batter, milk puddings, baked ginger puddings, and so on. And so the compact was made; Mrs. Baddeley’s _protégées_ came for their dinners punctually every other day at the appointed time, and the arrangement proved equally satisfactory to all concerned. It was now near the end of March. On looking through her dinner lists, which she kept by her to avoid a too frequent repetition of any one thing, Marion noticed that the time for pork would soon be at an end, for she believed in the old saying that pork is not wholesome in any month that has not an “r” in it. So as April was the last “r” month, she treated her household to a nice little piece of roast loin, which they appreciated very much. It was allowed plenty of time to cook; about half an hour longer than a piece of beef or mutton of the same weight would have been, and it was so well basted that the crackling was beautifully crisp and very unlike the tough leathery pieces that are occasionally served only to be left on the plates of those to whom they are given. On the following day she cut up the remains into dice, and, having purchased half a pound of chuck steak and cut it up small, made it into a curry to which she added the remains of the pork. This is her list for the week— _Sunday._ Roast Ptarmigan. Artichokes. Baked Potatoes. Lemon Sponge. (_Supper._) Sardines. Brown Bread and Butter. Cocoa. _Monday._ Roast Pork. Apple Sauce. Boiled Potatoes. Stewed Prunes. Rice Shape. _Tuesday._ Curry and Rice. Boiled Batter Pudding. _Wednesday._ (_High Tea._) Sausages. Oat Biscuits. _Thursday._ Pea Soup. Baked Whitings with Brown Sauce. Sea-kale. Cauliflower with Cheese Sauce. _Friday._