soup, at dinner, and haggis now and then, with a cold shape for dessert. That is about the sort of thing we are accustomed to,—just plain Scotch living."
I was impressing Miss Diggity-Dalgety,—I could see that clearly; but Francesca spoiled the effect by inquiring, maliciously, if we could sometimes have a howtowdy wi' drappit eggs, or her favorite dish, wee grumphie wi' neeps.
Here Salemina was obliged to poke the fire in order to conceal her smiles, and the cook probably suspected that Francesca found howtowdy in the Scotch glossary; but we amused each other vastly, and that is our principal object in life.
Miss Diggity-Dalgety's forbears must have been exposed to foreign influences, for she interlards her culinary conversation with French terms, and we have discovered that this is quite common. A "jigget" of mutton is of course a gigot, and we have identified an "ashet" as an assiette. The "petticoat tails" she requested me to buy at the confectioner's were somewhat more puzzling, but when they were finally purchased by Susanna Crum they appeared to be ordinary little cakes; perhaps, therefore, petits gastels, since gastel is an old form of gâteau, as was bel for beau. Susanna, on her part, speaks of the wardrobe in my bedroom as an "awmry." It certainly contains no weapons, so cannot be an
