"You're sure you don't mind?" asked Mrs. Fulton, anxiously. "If mother were only stronger, I would leave her there——"

"Go right on, Mrs. Fulton, and don't worry one bit! Kathleen and I are going to have the time of our lives! Let's see—it's nearly three. Shall I feed her anything?"

"Well, she had an early lunch, and has just wakened from her nap. Perhaps she is a little hungry. Are you?"

"Bed'n delly," replied Kathleen with emphasis.

"Oh, I know something that's better for little girls than bread and jelly!" said Bettina, lifting the roly-poly little mite onto the kitchen table. "I'll make her some good cream toast! May I, Mrs. Fulton?"

"Indeed, you may, if you will," said Mrs. Fulton. "I'm afraid she won't always eat it, though. Well, I'll have to go, I suppose, if I get to sister Annie's train on time. Then we'll do a little shopping down town, and I'll be back for Kathleen at six o'clock sharp."

"Just whenever it's convenient for you, Mrs. Fulton. Good-bye!"

"Doodby," echoed Kathleen, apparently without the least regret.

When Kathleen was established with her cream toast at the kitchen table, Bettina said, "Now, when you're all through eating, you and Aunt Bettina will make a beautiful graham cracker cake for Uncle Bob. But first we'll clean some white gloves! Shall we?"

Kathleen nodded solemnly, her mouth full of "dood tream toast."

"Well, watch me then, honey-lamb. See, I'll put these dirty old gloves in this nice Mason jar of clean gasoline, and let 'em soak awhile. Then once in a while I'll shake 'em up like this. Then by and by I'll rinse 'em in nice new gasoline, and they'll be just as white as new. Did you know that, Kathleen?"

"'Es," said Kathleen, staring wisely.

"Oh, you little owl! You knew more than Aunt Bettina then—at least than I knew till yesterday, for I always thought it necessary to rub white gloves to get them clean. See? This way I'll drop them down in the gasoline, and won't need to soil my hands at all! I'll get them out with a clean little stick or a long fork. There! Now, are we all ready to make the cake?"

Melt the butter, add the flour, mix well, add the milk slowly. Add the salt and boil two minutes. Dip the toasted bread into the white sauce, and when soft, remove to the serving dish. Pour the rest of the sauce over the toast and serve hot. One teaspoon of sugar may be added to the sauce.

Cream the butter, add the sugar and heat. Add all the dry ingredients mixed together alternately with the milk. Beat two minutes. Add the vanilla and the egg-whites, stiffly beaten. Bake in square tin pans for twenty-five minutes in a moderate oven.

Boil the sugar and the water five minutes without stirring. Remove from the fire. Add the flavoring, and sufficient sifted powdered sugar to spread evenly on the cake.