"Lamb stew," said Bettina. "Bob is particularly fond of it, and we haven't had it for a long time. This is such a cold day that I thought lamb stew would taste very good tonight."

"And what are you making now?"

"Soft gingerbread. It's just ready to pop into the oven, and then I can go into the living-room with you and we'll visit in state."

"Don't, Bettina. I'd much rather talk in your shining little kitchen with the kettle bubbling on the hearth (only it's a gas stove and you won't let it bubble long if you think of your gas bill). 'Kitchen Konfidences!' What a name for a nice little domestic science book!"

"Well, we'll stay in the kitchen then, and exchange kitchen konfidences. Where have you been this afternoon in your big woolly coat?"

"Down town to the market. And I did get something besides food—a small purchase that you advised me to buy. A box of labels—plain label stickers, you know—to stick on the boxes that I put away—out of season things and all that. I've noticed how neatly all your stored-away things are labeled."

"It saves so much time in finding things. And a label looks better than writing on the box, for the labels are white and very often the box is dark pasteboard, and pencil marks are difficult to see."

"Well, good-bye, Betty dear, I must run along now."

Bettina's menu that night consisted of:

Wipe the meat with a damp cloth, and cut into two-inch pieces. Place the lard in a frying-pan, and when hot, add the onion cut fine and allow to brown. Add the meat and brown. Add the boiling water to the meat and onion, and cook one minute. Pour all of the contents of the frying-pan into a sauce pan, and let it cook slowly for one hour. Increase the heat a little to allow the stew to boil occasionally. Add the potatoes cut in one-inch cubes, and the diced carrots. In twenty minutes, add a cup of canned tomato pulp or fresh tomatoes to the stew. Add the seasoning (salt and cloves), and cook ten minutes. This allows two hours for the entire stew. If at this time the stew does not seem thick enough, mix four tablespoons of water very slowly with two level tablespoons of flour, stir thoroughly, and pour slowly into the stew. Allow to cook two minutes and serve.

Cream the butter and lard, add the sugar, molasses and warm water; mix well. Mix and sift the soda, ginger, cinnamon, salt and flour and add to the first mixture. Beat one minute and pour into a well-buttered pan. Bake in a moderate oven twenty-five minutes. Serve hot or cold.