"Mrs. Bob," said Donald, an old school-friend of Bob's, "I don't want you to do any such thing! We don't need any lunch! Stay in here and we'll all talk."

"You'll talk all the better for something to eat," said Bettina, "and so will Bob. Won't you, Bob?"

"Well," said Bob, with a grin, "I will admit that coming home in the cold has given me something of an appetite. Then too, I'll tell you, Donald, that Bettina's after-theatre suppers aren't to be lightly refused! Yes, on the whole, I think we'd better have the supper. We couldn't get you for dinner tonight, and you're leaving so early in the morning that you see you won't have had any real meal at our house at all!"

Meanwhile, Bettina was busying herself with the little supper, for which she had made preparations that morning. When she had creamed the oysters and placed them in the ramekins, she popped them in the oven. Next she put on the coffee in her percolator, and placed in the oven with the oysters the small loaf of bran bread that she had steamed that morning. "Bob likes it better warm," she said to herself.

Then she arranged her tea-cart with plates, cups, silver, napkins and peach preserves, not forgetting the rice parfait from the refrigerator.

When she wheeled the little supper into the living room, Bob and Donald welcomed her with delight. "I take it back; I am hungry after all!" said Donald.

Bettina served:

Heat the oysters until they are plump. Drain. Melt the butter, add the flour, salt and paprika. Mix well. Add the milk slowly and cook until creamy. (About two minutes.) Add the oysters, and place one-third of the mixture in each well-buttered ramekin. Melt the butter (two teaspoons) and add the crumbs, stirring well. Place the buttered crumbs on top of the mixture in each ramekin. Brown in the oven for fifteen minutes. Sprinkle with parsley, and garnish with hard-cooked egg cut in slices.

Mix the bran, flour, soda, baking powder, salt, raisins and nuts. Add the molasses, sugar, milk and water. Stir well for two minutes. Fill a well-buttered mould one-half full of the mixture. Cover with the lid, well-buttered, and steam for two hours. The steaming may be done in the fireless cooker, if desired.

Soak the gelatin in cold water for five minutes. Add the hot milk and allow it to dissolve thoroughly. Add the sugar, salt, nut meats and rice, and mix well. When thoroughly cooled, add the whipped cream. Pour into a well-buttered mould, and allow to stand in a cool place for two hours. Serve cold. Whipped cream may be served with the parfait if desired.