up while you make the gravy, by putting one tablespoonful of flour
into the hot fat in the pan, stirring it till it is brown. Then
put in a cup of boiling water, half a teaspoonful of salt, and a
very little pepper; put this through the wire sieve, pressing it
with a spoon, and turn over the meat. Put parsley around the cutlet,
and send hot to the table.


Margaret's father said he could not possibly manage without
potatoes for breakfast, so sometimes Margaret let Bridget cook
the cereal and meat, while she made something nice out of the
cold potatoes she found in the cupboard.


Creamed Potatoes

Cut cold boiled potatoes into pieces as large as the end of your
finger; put them into a pan on the back of the stove with enough
milk to cover them, and let them stand till they have drunk up all
the milk; perhaps they will slowly cook a little as they do this,
but that will do no harm. In another saucepan or in the frying-pan
put a tablespoonful of butter, and when it bubbles put in a
tablespoonful of flour, and stir till they melt together; then
put in two cups of hot milk, and stir till it is all smooth. Put
in one teaspoonful of salt, and last the potatoes, but stir them
only once while they cook, for fear of breaking them. Add one
teaspoonful of chopped parsley, and put them in a hot covered dish.
You can make another sort of potatoes when you have finished
creaming them in this way, by putting a layer of them in a deep
buttered baking-dish, with a layer of white sauce over the top,