water is to boil; how she is to know whether the potatoes are done
enough; how to dry them after they have boiled, and similar things,
which make all the difference in the world.

To speak like Mr. Brooke for a moment. "Rice now: I have dabbled in
that a good deal myself, and found it wouldn't do at all."

Of course in time, and after many failures, I did learn to boil a
potato which would not disgrace me, and to bake bread, besides in
time attaining to puddings and cakes, of which I don't mind
confessing I was modestly proud. It used to be a study, I am told,
to watch my face when a cake had turned out as it ought. Gratified
vanity at the lavish encomiums bestowed on it, and horrified dismay
at the rapidity with which a good sized cake disappeared down the
throats of the company, warred together in the most artless fashion.
The reflection would arise that it was almost a pity it should be
eaten up so very fast; yet was it not a fine thing to be able to
make such a cake! and oh, would the next be equally good?

One lesson I leaned in my New Zealand kitchen,--and that was not to
be too hard on the point of breakages; for no one knows, unless from
personal experience, how true was the Irish cook's apology for
breaking a dish, when she said that it let go of her hand. I
declare that I used, at last, to regard my plates and dishes, cups
and saucers, yea, even the pudding basons, not as so much china and
delf, but as troublesome imps, possessed with an insane desire to
dash themselves madly on the kitchen floor upon the least
provocation. Every woman knows what a slippery thing to hold is a
baby in its tub. I am in a position to pronounce that wet plates
and dishes are far more difficult to keep hold of. They have a way