even look in my
cook-book."

"Well, then, you may make a panful of those; only remember to roll the
dough out very thin--not thicker than half an inch; and do not let the
biscuits touch each other in the pan. Now, Brownie, here is a platter of
cold roast chicken, left from dinner last night, for you to pick off the
bones and cut up in little, even pieces about the size of the end of
your thumb. Use the white meat first, because that looks best creamed,
and if there is not enough, then use some of the dark. Here is the
rule:"

CREAMED CHICKEN

1 large cup of thick white sauce.
2 cups of cold chicken in small pieces.
1/2 teaspoonful of salt.
1/2 teaspoonful of chopped parsley.
1 shake of pepper.

Make the usual white sauce, but use two tablespoonfuls of flour to
one of butter, so it will be thick (see your rule). When it is
done, add the seasoning and then the chicken; keep very hot, but
do not let it boil again.

"You can serve this on squares of buttered toast, or just as it is in
little dishes, or on one round platter."

Mildred's biscuits were all ready to go into the oven by this time,
and Miss Betty said they were lovely, but told her to put a bit of
butter on top of each one, so they would be brown. "Now copy off your
rule," she added.

STRAWBERRY SHORTCAKES

Make the usual rule for biscuits, but divide it, unless you wish a
good many. Butter the top of each biscuit; when baked, gently
separate them into two layers. Put a little butter on each half.
Crush some ripe strawberries and sweeten them; arrange the lower
halves of the biscuits on a dish, or put one on each plate; cover
with the berries, put on the tops, sift sugar over them, and add
two or three berries to each. Pass cream with them.

"If some day you want to make one large shortcake, Mildred, all you have
to do is to make one very large biscuit, and split it open just as you
have done these small ones."

"Shall we make the cocoa now?" Mildred asked, as she finished writing
her receipt.

[Illustration: "Here Comes Jack with the Berries, just in Time!"]

"My dear, that had to be very, very cold for luncheon, so Ellen made it
right after breakfast, and put it on ice; but it doesn't matter, because
you know how to make that. However, as we can't put any ice in it--that
makes it horrid and watery--you may put a piece of ice in each of these
tall glasses to chill them, an