"Why, Ruth, that's because you apply the match too soon. You ought to allow the gas to flow for about four seconds; that fills all the little holes with gas and blows out the air. Then light it, and it won't pop or go out. The flame ought to burn blue; if it burns yellow, turn it off, and adjust it again."

"Well, I'm glad to know that. Sometimes it has been all right and sometimes it hasn't, and I never realized that it was because I applied the match too soon. I'm glad I came today."

"I'm glad, too, but not because of instructing you, I'm not competent to do that in very many things, goodness knows! When I called up and asked you to lunch, it was because I had such a longing to see what lovely things you'd be making today. You will have the daintiest, prettiest trousseau, Ruth!"

"I love to embroider, so I'm getting great fun out of it. I tell Fred it's a treat to make pretty things and keep them all! They were usually for gifts before! Oh, lobster salad?"

"No, creamed lobster on toast. There, Mister Lobster, you're out of your can. I always hurry him out in double-quick time onto a plate, or into an earthen-ware dish, because I'm so afraid something might interrupt me, and I'd be careless enough to leave him in the opened can! Though I know I never could be so careless. Then I never leave a metal fork standing in lobster or canned fish. It's a bad thing."

"I knew about the can, but not about the fork, though I don't believe I ever do leave a fork or a spoon in anything like that."

"Would you prefer tea, coffee, or chocolate with these cookies for dessert?"

"Coffee, I believe, Bettina. Aren't they cunning cookies! What are they?"

"Peanut cookies. I think they are good, and they are so simple to make. They are nice with afternoon tea; mother often serves them. There—lunch is all ready but the coffee, and we'll have that last."

Luncheon consisted of:

Melt the butter, add the salt, cayenne and flour. Gradually add the milk, cook until thick, stirring constantly unless in double boiler. Add the egg-yolk. Add the lobster, separated with a fork, and the lemon juice. Serve very hot on toast, garnished with parsley.

Remove the outside leaves and the core. Soak in cold water with one-half teaspoon salt in it, with the head of the lettuce down. Cut into quarters. Serve a quarter as a portion.

Mix the salt, pepper, and green pepper. Add the vinegar. Beat well and add the olive oil slowly. Beat with a silver fork until the dressing thickens.

Cream the butter, add the sugar, mix well, and add well-beaten egg. Add the baking-powder, salt, flour, chopped peanuts, and lemon juice. Mix thoroughly, and drop two inches apart on a greased baking-tin or in pans. Bake fifteen minutes in a moderate oven.