The fun of cooking

**It really is lovely,'' said her mother. **I never saw any that was nicer. Next winter we will eat it on hot buttered toast, and put it in layer cake, and have it ready for school sandwiches. ' ' * * But only eight little, little glasses, ' ' mourned Mildred. **Why didn't I make eight dozen of them?" **Well, eight dozen is a good many," laughed her mother. ** Perhaps — ^just perhaps, you know, you might find you got tired even of peach jam before you had eaten all those up. But the beauty of making jams in fruit time is that you can make a few glasses of it any time you want to. Peaches are just in season now, and we have them nearly every day, so you can put up more at any time. ' ' **0f course I" said Mildred, delightedly. *'I never thought of that. I '11 make the rest of my eight dozen yet. Mother Blair; I 'm sure it won't be a bit too much. ' ' **Why not make some other things that are just as good! Grapes are in season too, and plums, and pears — ** **I *11 make them all! I '11 make every single kind of jam that there isl'* **You can make jelly too, and compotes, and spiced things ; I *11 be so glad to have you learn, and they are all as easy as can be. ' ' * * But, Mother, what can / make t * ^ Brownie looked very sober. * * Is Mildred going to make everything all alone? I like to make things, too.'' *'0f course you do, and you shall certainly help ; jams are so easy anybody in the world can make them. ' ' ''Even Jack?" laughed Mildred. ' ' Yes, even Jack, if he wanted to. Why don't you and Brownie together make some nice grape jam to-morrow?" The girls said they would love to ; then their mother had them write down a special receipt, because grape jam is the one kind that is different from every other. GRAPE JAM Wash the grapes; take them off the stems one by one as though you meant to eat them, but press them between your fingers and put the skins in one dish and the pulp in another. When you have finished, heat the pulp and stir it till you can see that the seeds have come out; then put the pulp through the colander. Add this to the skins, measure and follow your regular rule. This seemed like a queer receipt; grape skins in jam I It sounded rather horrid. But they made it, anyway, and when they had finished, though it was a clear, reddish black, it was really delicious. It happened that the grapes grew in their own garden, and so many of them were ripe that, when they had used up quite a large basketful, there were plenty left. Norah had been planning to use them in jelly, but she said she could wait a day longer for that, and the girls might have them if they wanted to, and she would show them how to make something very good indeed and very easy. This was SPICED FRUIT 3 pints of fruit, all prepared. 1% small cups of vinegar. 1% pints of sugar. 2 teaspoonfuls of powdered cinnamon. 1 teaspoonf ul of powdered cloves. Boil till thick; about an hour and a half. In making spiced grapes, prepare them exactly as for jam, and use pulp and skins. Their mother did not know they were making this new kind of preserve, and she was delighted when she was shown all the little glasses of it **A11 spiced fruits are especially nice with meat,*' she said, *^and with this rule you can spice almost any kind of fruit ; pears, or peaches, or apples, or plums — *' **0r strawberries, or pineapple, or raspberries, * * said Brownie. * * Oh, no ! I ought to have said any kind of autumn fruit — ^that is a good way to remember which ones to use. And, Mildred, Norah divided this rule for you, to make it easier, but when I put up spiced fruit, I take twice as much of everything. ' '