Mildred and her mother laughed. "Well, I suppose I'll just have to learn to do fractions in my head!" said Mildred.
"There isn't any other way, if you are going to be a good cook," her mother replied. "You can't guess at things, or you will spoil them; you have to measure exactly. Now that you have finished these grapes, I'll give you some more receipts, if you want them."
The girls hastened to bring out their pretty red-covered books. "Just see, Mother Blair," said Mildred, turning over the leaves, "how many pages are filled up—with such good things, too!" And she gave a sigh of such complete satisfaction, that her mother laughed. Then they settled themselves at the table to write the new receipts.
APPLE CONSERVE
| 4 | pints of apples, measured after they are peeled and cut up in bits. |
| 4 | pints of sugar. |
| 2 | lemons, juice and grated peel. |
| 2 | large pieces of preserved ginger (the kind that comes in little pots). |
Mix all together and cook till thick; about an hour and a half.
CRANBERRY CONSERVE
| 2½ | pints of washed and chopped cranberries. |
| 2½ | pints of sugar. |
| 2 | large oranges. |
| 1 | pint (or package) seeded raisins, chopped a little, after washing. |
Cut the oranges in halves and take out the pulp with a spoon; then scrape the skins well till they are clean and not very much of the white lining is left; chop the rest. Mix all together and cook till thick.
"These two conserves are so very nice that we do not put them on the table and eat them up any day in the week, but save them for Sunday night supper and other times like that," said Mother Blair; "and sometimes they can go into sandwiches for afternoon tea. Now would you like just a very easy jelly? Here is a nice one."