Margaret's mother got this rule in Paris, and she though it
a very nice one.


After the soup, meat, and vegetables at dinner came the salad;
for this Margaret almost always had lettuce, with French dressing,
as mayonnaise seemed too heavy for dinner. Sometimes she had nice
watercress; once in a long time she had celery with mayonnaise.



DESSERTS


Corn-starch Pudding

1 pint of milk.
2 heaping tablespoonfuls of corn-starch.
3 tablespoonfuls of sugar.
Whites of three eggs.
1/2 teaspoonful vanilla.

Beat the whites of the eggs very stiff. Mix the corn-starch with
half a cup of the milk, and stir till it melts. Mix the rest of the
milk and the sugar, and put them on the fire in the double boiler.
When it bubbles, stir up the corn-starch and milk well, and stir
them in and cook and stir till it gets as thick as oatmeal mush;
then turn in the eggs and stir them lightly, and cook for a minute
more. Take it off the stove, mix in the vanilla, and put in a
mould to cool. When dinner is ready, turn it out on a platter and