Six little cooks

when the operation was about half over. "It seems to run through so slowly." "Not unless you want the jelly to be thick and muddy-looking. You mustn't even shake it. Leave it in a warm place, and all will run through that ought to. In the meantime, if you want something to do, you may blanch the almonds for the tipsy-cake." Mrs. King then showed her how to do this, by putting the shelled nuts into boiling water until the wrinkled brown skin would rub off easily, after which it was easy to cut them into thin slips ready to garnish the cake. The jelly ran through at last, though Edith firmly believed it never would, and was beautifully clear. Then it was poured into several small moulds and set away in the ice-box, as the weather was warm. In winter, the pantry would have done very well. The sponge-cake looked light and spongy, and the custard was as smooth as fresh cream, but Aunt Jane said it would be better to leave them separate until just before dinner, and then dip the cake in wine and pour the custard over it, as otherwise it might become too soft and lose its shape. Need I say that the dessert was excellent, and that the sick people enjoyed their jelly? THIRD DAY. " To-day it is the little ones' turn," said Aunt Jane the next morning. " What nice things can we contrive for them to do?" " Something easy, please," said Mabel, who was a timid little thing, and hadn't much confidence in herself. "Something nice," said Jessie, who was a year older and twice as ambitious, "Just as good as what the big girls make." (The big girls, by the way, were of the venerable ages of eleven and twelve.) "Something that my mamma chooses," said Amy, "and then it will be sure to be good." " I shall try to please you all," said Aunt Jane, patting her little daughter's soft cheek. " Amy can make some Daisy cake for tea, Jessie shall try her hand at a cherrypudding for dinner, and Mabel may undertake the sauce. Now you may write down the recipes." No. 11 — CHERRY PUDDING. Two cups milk, one tablespoon butter, two eggs, two teaspoonfuls cream tartar, one of soda, three light pints flour, or enough to make a stiff batter, one quart cherries, measured after stemming. Boil or steam two hours. No. 12 — BERRY PUDDING. The same recipe as for No. 11, substituting berries for cherries, No. 13 — DAISY'S CAKE. Three eggs, half a pint sugar, half a pint flour, two tablespoonfuls sweet milk, one teaspoonful baking powder, rind and juice of one lemon. No. 14 — CREAMY PUDDING-SAUCE. Half a pound brown sugar, a quarter of a pound butter, four tablespoonfuls sweet cream, juice and rind of one lemon. " First we will attend to the pudding, as that takes the longest to cook," said Aunt Jane. " Amy, you may beat the eggs and grate and squeeze the lemon for your cake; Mabel may pick the cherries off their stems, and see that every one is perfectly clean — no scrap of a leaf or anything else sticking to it — and Jessie can begin upon the pudding." "What is a 'light pint/ Aunt Jane?" said Jessie.