CHAPTER II.
SOMETHING ABOUT COOKS.
WAS there ever a good cook who hadn't some prominent fault that completely overshadowed her professional good qualities?
If my experience is to answer the question, the reply will be--_no_.
I had been married several years before I was fortunate enough to obtain a cook that could be trusted to boil a potato, or broil a steak.

I felt as if completely made up when Margaret served her first dinner.

The roast was just right, and all the vegetables were cooked and flavored as well as if I had done it myself--in fact, a little better.

My husband eat with a relish not often exhibited, and praised almost every thing on the table.
For a week, one good meal followed another in daily succession.

We had hot cakes, light and fine-flavored, every morning for breakfast, with coffee not to be beaten--and chops or steaks steaming from the gridiron, that would have gladdened the heart of an epicure.