He caught hold the railing. "Tea!--my next lesson!" thought Mary Frances. "That's easy and quick! and Tea Kettle is just beginning to boil. How awfully cold and hungry the poor man looks!" [Illustration: Mary Frances peeped out of the window] "Wait a minute," she called. "I almost know how to make tea,--but I'd better look at the recipe. Where'd I put my book? Oh, here it is,--open to the place," she spoke softly. [Illustration: "Please, Miss--a cup o' tea--anything?"] Then she read the directions for making NO. 12.--TEA. 1. Half fill the teapot with boiling water. Let stand until thoroughly hot. Pour out. 2. Put into it 1 teaspoon tea for each cup needed. 3. Pour in freshly boiling water, allowing 1 cup to every teaspoon tea. 4. Let stand for 5 minutes in a very warm place, but do not let it boil. Stir, and serve. If not used immediately, strain into another heated pot. Very soon she had filled the largest cup she could find in the closet, and handed it to the tramp. "That's the bonniest cup o' tea I've drank for mony a year, Miss," said he. "It tastes like the auld country, shure." [Illustration: Half fill the teapot with boiling water.] "Like the old country!" thought Mary Frances. "That's the funniest way for anything to taste I ever heard of. Maybe he's so hungry he's a little bit out of his head. Oh, I know what I'll do! I'll make an omelet for him! I don't believe he's eaten omelet since--maybe, since he was as little as I am--maybe a hundred years. He looks a hundred years old, I'm sure. I hope I have eggs to make one--oh, yes, I know there are enough. Where's the recipe? Oh, here it is!" [Illustration: The largest cup she could find.] NO. 13.--OMELET. Two eggs to each person. 1. Separate yolks and whites, putting them into different bowls. 2. Add dash of salt to whites, and dash of salt and white pepper to yolks. 3. Add cold water to whites, allowing 1 teaspoon to each. 4. Add cold water to yolks, allowing 1 tablespoon to each. 5. Beat both very light. 6. Melt 1 tablespoon butter in a smooth frying pan. 7. Pour in yolks. Let cook a moment. 8. Spread whites over yolks, making a little hole in the center for steam to escape. 9. Cook slowly for 5 minutes, or until the puffed up whites look dry. 10. Fold one half over the other. 11. Turn out on a warm platter. 12. Trim with parsley and serve at once. [Illustration: Separate yolks and whites.] "That's not so easy," thought the little girl, "but I guess I can manage it--he'll not be very par-tic-u-lar." But she had very little trouble; for she read what her mother had written; and followed each direction exactly, all the way through the recipe. [Illustration: The omelet.] [Illustration: "Blessin's on ye, Little Miss," said the tramp.]