was.

"I planted it myself," said Margaret with considerable pride. "Each one
is a little grapefruit tree."

"Grapefruit? What we have for breakfast? It grows like this?"

"Mother has some in a larger bowl and it is really lovely as a
centrepiece on the dining room table."

"Watch me save grapefruit seeds!" and Ethel Brown ran out of the room to
leave an immediate request in the kitchen that no grapefruit seeds
should be thrown away when the fruit was being prepared for the table.

"When Mr. Morton and I were in Florida last winter," said Mrs. Morton,
"they told us that it was not a great number of years ago that
grapefruit was planted only because it was a handsome shrub on the lawn.
The fruit never was eaten, but was thrown away after it fell from the
tree."

"Now nobody can get enough of it," smiled Helen.

"Mother has a receipt for grapefruit marmalade that is better than the
English orange marmalade that is made of both sweet and sour oranges,"
said Dorothy. "Sometimes the sour oranges are hard to find in the
market, but grapefruit seems to have both flavors in itself."

"Is it much work?" asked Margaret.

"It isn't much work at any one time but it takes several days to get it
done."

"Why?"

"First you have to cut up the fruit, peel and all, into tiny slivers.
That's a rather long undertaking and it's hard unless you have a very,
very sharp knife."

"I've discovered that in preparing them for breakfast."

"The fruit are of such different sizes that you have to weigh the result
of your paring. To every pound of cut-up fruit add a pint of water and
let it stand over night. In the morning pour off that water and fill the
kettle again and let it boil until the toughest bit of skin is soft, and
then let it stand over night more."

"It seems to do an awful lot of resting," remarked Roger.

"A sort of 'weary Willie,'" commented James.

"When you're ready to go at it again, you weigh it once more and add
four times as many pounds of sugar as you have fruit."

"You must have to make it in a wash-boiler!"

"Not quite as bad as that, but you'll be surprised to find how much
three or four grapefruit will make. You boil this together until it is
as thick as you like to have your marmalade."

"I can recommend Aunt Louise's marmalade," said Ethel Brown. "It's the
very best I ever tasted. She taught me to make these grapefruit chips,"
and she handed about a bonbon dish laden with delicate strips of sugared