All of which contributed to Mrs. Brinley’s unhappiness and rather increased than diminished her natural timidity.  Brinley, on the other hand, professed to know no fear, but according to his theory that ways and means were his care, and that the domestic affairs of his household were his wife’s, and beyond his jurisdiction, held himself aloof and said never a word to the recalcitrant servant, confining what upbraiding he did exclusively to Mrs. Brinley.

“Why don’t you scold Bridget?” cried Mrs. Brinley one morning, after Brinley had made a few remarks to his wife which were not to her taste, inasmuch as she felt that she had done nothing to deserve them.  “I didn’t burn the steak.”

“That is very true, my dear,” said Brinley, “but you are responsible for the cook who did.  It would never do for me to interfere.  I have troubles enough with my office-boys.  This is your bailiwick, not mine, and until I ask you to scold my clerks you mustn’t ask me to scold your servants.”  With this sage remark the valiant Brinley at once took his departure.

Time passed, and it so happened one autumn that the once happy household found itself in the throes of a particularly aggravated case of cook.  She was a sixteen-dollar cook, and had been recommended as being “splendid.”  In just what respect she showed her splendor, save in her regal lack of manners and the marvellous coloring of her costumes on her Sundays out, was never perceptible, but one thing that was wholly clear at the end of a three-weeks’ service was her independence of manner.

Meals were never ready on time, and the dinner-hour, instead of being a fixed time beneath her sway, seemed to become a variable point, according to the lady’s whim.  In the observance of the breakfast-hour she was equally erratic, and on several trying occasions Brinley was on the verge of the dilemma of either failing to keep an appointment in town or going without his morning meal.  Sometimes the coffee would come to the table a thin, amber fluid that tasted like particularly bad consomme.  Again it would be served with all the thickness of a puree.  Her bread was similarly variable in its undesirability.  There were biscuits that held all the flaky charm of a snowball.  There were loaves of bread that reminded one of the stories of hardtack in Cuba during the late unpleasantness.  There were English muffins that rested upon poor Brinley’s digestion as the world may fairly be presumed to rest upon the shoulders of Atlas, and, indeed, it is a tradition in the Brinley family that one of this cook’s pie-crusts rivalled Harveyized steel in its impenetrability.

Indeed, Brinley, usually a silent sufferer, commented upon this cohesive quality of Ellen’s pastry on two different occasions.  On the first he advised Mrs. Brinley to learn the secret of Ellen’s manipulation of the ingredients of a pie-crust, and have herself capitalized to rival the corporations which provide the government with armor-plate.  On the second he made the sage though disagreeable remark that the “next apple-pie we have should be served with individual steam-drills.”  And he one day accompanied Mrs. Brinley to a quiet golf links, and, when he had teed up, that good lady observed one of Ellen’s doughnuts upon the little mound of sand before him instead of his favorite ball.