CHAPTER VIII
"'Put the butter or drippings in a kettle on the range, and when hot add the onions and fry them; add the veal and cook until brown. Add the water, cover closely, and cook very slowly until the meat is tender; then add the seasoning and place the potatoes on top of the meat. Cover and cook until the potatoes are tender, but not falling to pieces.'"
"Sure," said Mr. Peters—"not falling to pieces. That's right.
Go on."
"'Then add the cream and cook five minutes longer'" read Ashe.
"Is that all?"
"That's all of that one."
Mr. Peters settled himself more comfortably in bed.
"Read me the piece where it tells about curried lobster."
Ashe cleared his throat.
"'Curried Lobster,'" he read. "'Materials: Two one-pound lobsters, two teaspoonfuls lemon juice, half a spoonful cur
