"Don't wait, then. (Say, these are my favorite potatoes, all right!) Well, what about the wedding? All the gowns are being made, I suppose?"

"Yes, indeed. You know the four bridesmaids are to wear lavender maline over lavender taffeta, very fluffy and short,—can you picture them in your mind, Bob?"

"Not exactly, but then, go on."

"Well, they're nearly finished. I saw them today, and they're lovely. The girls are to carry lavender maline muffs, too—the round kind with fluffy bows at each end, and little pink rosebuds around the hand, you know. Then a corsage bouquet of violets with a pink rose in the center will be pinned on each muff. The bridesmaids will also wear lavender maline hats, with fluffy tarn o' shanter crowns and pink rosebuds around them."

"Is that what you'll wear?"

"No, Lillian and I are the matrons of honor, and we will be all in white, with white muffs, and corsage bouquets of pink roses on them. Won't that be lovely? I don't know yet whether Lillian's little Elizabeth, who will scatter rose petals from a fluffy long-handled basket, is to wear pink or white. Oh, I wish you might have seen the girls this afternoon! We tried on our dresses and planned the hats and muffs. I shall begin my muff this evening; won't that be exciting?"

For dinner that night they had:

Melt the butter, add the flour, cheese and salt. Mix well, and add the milk gradually. Cook until thick and creamy. Add the pimento and potatoes. Serve hot. (Bob considers this dish superfine.)

Mix the ingredients in the order given. Place in a well-buttered bread pan, and bake in a moderate oven for thirty-five minutes.

Cream the butter, add the sugar. Stir in the egg and beat well. Add the cinnamon, cloves, baking powder, cocoa, flour, vanilla and water. Beat vigorously for two minutes. Bake in well-buttered gem pans for eighteen minutes. Serve warm if desired.