To Boil Corned Beef. Put the beef in water enough to cover it, and let it heat slowly, and boil slowly, and be careful to take off the grease. Many think it much improved by boiling potatoes, turnips, and cabbage with it. In this case the vegetables must be peeled, and all the grease carefully skimmed as fast as it rises. Allow about twenty minutes of boiling for each pound of meat.

Roast Beef. The sirloin, and the first and second cuts of the rack, are the best roasting pieces.

Rub it with salt; set the bony side to the fire to heat awhile, then turn it, and have a strong fire; and if thick, allow fifteen minutes to the pound; if thin, allow a little less. If fresh killed, or if it is very cold, allow a little more time. Half an hour before it is done, pour off the gravy, thicken it with brown flour, and season it with salt and pepper. It is the fashion to serve roast beef with no other gravy than the juice of the meat.

Roast Lamb. The fore and hind quarter of lamb are used for roasting. Rub on a little softened butter, and then some salt and pepper, heat the bony side first, then turn and roast by a brisk fire, allowing about fifteen minutes to a pound, and rather more if fresh killed, or the weather cold. Put a pint of water and a teaspoonful of salt in the dripping-pan, and a little lard, or butter. Lamb is to be cooked thoroughly.

The following is a very excellent sauce for roast lamb. Pick, wash, and shred fine, some fresh mint, put on it a tablespoonful of sugar, and four tablespoonfuls of vinegar; or, chop some hard pickles to the size of capers, and put them to half a pint of melted butter, and a teaspoonful of vinegar.

Directions for making Chowder. The best fish for chowder are haddock and striped bass. Cut the fish in pieces of an inch thick, and two inches square. Take six or eight good-sized slices of salt pork, and put in the bottom of an iron pot, and fry them in the pot till crisped. Take out the pork, leaving the fat. Chop the pork fine. Put in the pot a layer of fish, a layer of split crackers, some of the chopped pork, black and red pepper, and chopped onion, then another layer of fish, split crackers, and seasoning. This do till you have used your fish. Then just cover the fish with water, and stew slowly till the fish is perfectly tender. Take out the fish, and put it in the dish in which you mean to serve it; set it to keep warm. Thicken the gravy with pounded cracker; add, if you like, mushroom catsup and Port wine. Boil the gravy up once,and pour over the fish; squeeze in the juice of a lemon, and garnish with slices of lemon.

If not salt enough from the pork, more must be added.

To Fry Fish. Fry some slices of salt pork, say a slice for each pound, and when brown take them up, and add lard enough to cover the fish. Skim it well, and have it hot, then dip the fish in flour, without salting it, and fry a light brown. Then take the fish up, and add to the gravy a little flour paste, pepper, salt; also wine, catsup, and spices, if you like. Put the fish and pork on a dish, and, after one boil, pour this gravy over the whole.

Fish are good dipped first in egg and then in Indian meal, or cracker crumbs and egg, previous to frying.

To Boil Fish. Fill the fish with a stuffing of chopped salt pork, and bread, or bread and butter, seasoned with salt and pepper, and sew it up. Then sew it into a cloth, or you cannot take it up well. Put it in cold water, with water enough to cover it, salted at the rate of a teaspoonful of salt to each pound of fish, add about three tablespoonfuls of vinegar. Boil it slowly for twenty or thirty minutes, or till the fin is easily drawn out. Serve with drawn butter and eggs, with capers or nasturtions in it.

Fish can be baked in the same way, except sewing it up in a cloth. Instead of this, cover it with egg and cracker, or bread crumbs.

To Broil Fish. Salt fish must be soaked several hours before broiling. Rub suet on the bars of your gridiron, then put the fish flesh side down (some say skin side down, as it saves the juices better), and broil till nearly cooked through Then lay a dish on it, and turn the fish by inverting the gridiron over the dish. Broil slowly, and never pile broiled fish one above another on the dish.

To prepare Gravy for a Cold Beef Hash, or Steak Hash. For a small dish for six persons, put a tea-cup and a half of boiling water into a small sauce-pan, and make a thin paste with a heaping teaspoonful of flour, wet with a great spoonful of cold water. Stir it in, and boil it three minutes. Then put in half a teaspoonful of black pepper and rather more salt, and let it stand where it will be kept hot, but not boiling, till fifteen minutes before it is to be used.

Then cut the beef into half-inch mouthfuls and take as many mouthfuls of cold boiled potato, and half as many of cold turnip. Put these all together into a tin pan the size of a dining plate. Then stir in two great spoonfuls of butter into the gravy till melted, and, if you like tomato catsup, add a great spoonful, and pour it over the hash, and cover it with a plate and let it heat on the stove, or trivet, ten minutes, and then serve it.

If the hash is made without vegetables, take only a tea-cup full of water, and a teaspoonful of flour, and a little less pepper and salt.

If you have the beef gravy of yesterday, use it instead of butter, and put in less pepper, salt, butter, and water.

If tomatoes are liked, peel and slice two large ones, and add with the potatoes and turnips.

Let a housekeeper try this, and then vary it to her own taste, or the taste of her family, and then write the exact proportions for the use of all the future cooks of her family.

Other Modes of Cooking Potatoes. After boiling and peeling them, divide them and lay them on a gridiron to brown. Or when cold, the day after boiling, cut them in slices, and cook them on a griddle, with just enough lard to make them brown, or you can brown them on a gridiron.

Another pretty mode for a fancy dish is, to peel large potatoes and then cut them round and round in shavings, as you pare an apple. Fry them with clean sweet lard in a frying-pan, till brown, stirring them to brown alike, drain them on a sieve, and after sprinkling a little fine salt over them, place them on the table.

Another tasteful mode is, after boiling and peeling them, to flour them, then dip them in the yolk of an egg, and roll them in fine bread crumbs. Then fry them till brown and they look very handsomely, and are excellent to the taste. Fry them without this preparation and they are very nice.

When potatoes become old, mash them fine, season with salt and butter, and a little cream or milk, place them in a dish, smoothing and shaping the top handsomely, and making checks with a knife; then brown them in a stove, or range-oven, and they are excellent. These can also be made into balls, dipped in egg and crumbs, and fried as directed above, and they look very handsomely.

Potatoes, when roasted, should be very carefully washed and rinsed, and then roasted in a Dutch oven, or stove oven. Notice, lest they be put in too soon, and thus be made watery by cooking too long.

The following is a very nice way of preparing potatoes for breakfast. Peel them, and cut them in very thin slices into a very little boiling water, so little that it will be evaporated when they are cooked. At this point, add salt to your taste, some cream, or if you have not cream put in a very little milk and a bit of butter. A little practice will make this a very favorite dish in any family. The art is, to cook the potatoes with very little water, so that it will be evaporated at the time the potatoesare done. They must be stirred while cooking occasionally.

Another mode is, to mash the potatoes and add salt, butter, and a little cream, and set them away. Then cut them in slices, and fry for breakfast.

Many think the following the best way of boiling potatoes. Peel them, and soak in cold water two hours. Boil in just enough water to cover them. When about done, pour off the water, and let them steam five minutes uncovered.

Turnips. Boil turnips in a vessel by themselves. Try them with a fork, and if sweet and good, send them to the table when taken up. If watery, mash them, wring them in a cloth, and add salt and butter, and if the sweetness is gone, add a little white sugar, and they will be as good as new. Boil them in a good deal of water, with salt in it. If they boil too long, they lose their sweetness and become bitter. An hour is the medium time required.

Asparagus. Keep it cool and moist on the cellar bottom till wanted.

Throw it in cold water, cut off all that is tough, tie it in small bundles. Boil it in salted warm water for fifteen or twenty minutes, having only just enough to cover the asparagus. When done, take it up with a skimmer, lay it on buttered toast, and put butter on it. Then pour on the water in which you boiled the asparagus.

Beets. Beets must not be cut, as this makes them lose their sweetness. Salt the water, and boil them in summer an hour, and in winter three hours.

Parsnips and Carrots. Parsnips and carrots must be split, or else the outside is done too much before the inside is cooked sufficiently. Salt the water, and boil them when young half an hour, and two hours when old. Boil enough to have some to slice and fry for the next day's dinner or breakfast, as they are much the best cooked in this way.

Onions. Select the white kind, peel them and put them in boiling milk, a little salted, and boil them from half to three quarters of an hour. When taken up, drain in a colander, pour a little melted butter over them, or put on cold butter.

Jerusalem Artichokes. Scrape them, and put them in boiling salted water. Boil large ones about two hours, then take them up and butter them.

Squashes. Summer squashes boil whole, when very young. When older, quarter them, and take out the seeds. Put them into boiling salted water; when done, squeeze out the water by wringing in a cloth, and add butter and salt to your taste.

The neck part of the winter squash is the best; cut it into slices, peel it, boil it in salted water till tender, then drain off the water, and serve it without mashing, or, if preferred, wring it and season with butter and salt. What is left over is excellent fried for next day's breakfast or dinner. It must be in slices, and not mashed. Save the water in which they are boiled, to make yeast or brown bread, for which it is excellent.

Cabbage and Cauliflowers. Take off the outer leaves of a cabbage, cut the stalky part in quarters, down to the centre, put it in boiling salted water, and boil them from half an hour to an hour. Cabbages, like turnips, must have a good deal of water, or they will taste strong.

For cauliflowers, cut off all the leaves but the small ones mixed with the head, and boil in salted water till it is tender. Some wrap some of the large leaves aroundthe head, and tie them on, and when cooked throw aside the leaves. Drain the cauliflower with a skimmer and eat it with drawn butter.

Most vegetables must be put in water only sufficient to cover them, allowing a little more for evaporation. Strong vegetables like turnips, cabbage, and some of the greens, require a good deal of water.

Peas. Boil in salted water a little more than enough to cover them from fifteen to thirty minutes, according to their age. Add salt and butter, and boil up once. When old, they are improved by putting a very little saleratus into the water, say a quarter of a teaspoonful to half a peck of shelled peas.

Sweet Corn. If it is to be boiled on the cob, put it in salted boiling water, and let it cook from twenty minutes to three quarters of an hour after it begins to boil, according to the age of the corn.

Succatosh. If you wish to make succatosh, boil the beans from half to three quarters of an hour, in water a little salt, meantime cutting off the corn and throwing the cobs to boil with the beans. Take care not to cut too close to the cob, as it imparts a bad taste. When the beans have boiled the time above mentioned, take out the cobs, and add the corn, and let the whole boil from fifteen to twenty minutes, for young corn, and longer for older corn. Make the proportions two-thirds corn and one-third beans. Where you have a mess amounting to two quarts of corn and one quart of beans, take two tablespoonfuls of flour, wet it into a thin paste, and stir it into the succatosh, and let it boil up for five minutes. Then lay some butter in a dish, take it up into it, and add more salt if need be.

Buckwheat Cakes wet with Water. Take a quart of buckwheat flour, and nearly an even tablespoonful of salt. Stir in warm water, till it is the consistency of thin batter. Beat it thoroughly. Add two tablespoonfuls of yeast, if distillery, or twice as much if home-brewed.

Set the batter where it will be a little warm through the night. Some persons never stir them after they have risen, but take them out carefully with a large spoon.

Add a teaspoonful of pearlash in the morning, if they are sour. Sift it over the surface, and stir it well.

Some persons like to add one or two tablespoonfuls of molasses, to give them a brown color, and more sweetness of taste.

Extempore Buckwheat Cakes. Three pints of buckwheat.

Buckwheat Cakes wet with Milk. One quart of flour, and in winter stir in lukewarm milk, till it is a thin batter, and beat it thoroughly, adding nearly an even tablespoonful of salt.

Add a small tea-cup of Indian meal, two tablespoonfuls of distillery yeast, or a good deal more if home-brewed; say half a tea-cup full. Set it where it will keep warm all night, and in the morning add a teaspoonful of saleratus, sifted over the top, and well stirred in. If sour, add more saleratus. This is the best kind of buckwheat cakes.

Griddle Cakes of Unbolted Wheat. A quart of unbolted wheat, and a teaspoonful of salt. Wet it up with water, or sweet milk, in which is dissolved a teaspoonful of saleratus. Add three spoonfuls of molasses. Some raise this with yeast, and leave out the saleratus. Sour milk and saleratus are not as good for unbolted as for fine flour.

These are better and more healthful cakes than buckwheat.

Best Rice Griddle Cakes. A pint and a half of solid cold boiled rice, put the night before in a pint of water or milk to soak. One quart of milk, added the next morning. One quart of flour stirred into the rice and milk. Two eggs, well beaten. Half a teaspoonful of saleratus, dissolved in a little hot water. One teaspoonful of salt. Bake on a griddle. Stale, or rusked bread in fine crumbs, are very nice made into griddle cakes by the above rule; or they canbe mixed with the rice. The rice must be well salted when boiled.

A very delicate Omelet. Six eggs, the whites beaten to a stiff froth, and the yolks well beaten. A tea-cup full of warm milk, with a tablespoonful of butter melted in it. A tablespoonful of flour, wet to a paste with a little of the milk and poured to the milk. A teaspoonful of salt, and a little pepper. Mix all except the whites; add those last; bake immediately, in a flat pan, or spider, on coals, and when the bottom is done, raise it up towards the fire, and bake the top, or cover with an iron sheet, and put coals on it. The remnants of ham, cut fine and added, improve this. Some like sweet herbs added, and some fine-cut onion.

Wheat Waffles. One quart of flour, and a teaspoonful of salt. One quart of milk, with a tablespoonful of melted butter in it, and mixed with the flour gradually, so as not to have lumps. Three tablespoonfuls of distillery yeast. When raised, two well-beaten eggs. Bake in waffle irons well oiled with lard each time they are used. Lay one side on coals, and in about two minutes turn the other side to the coals.

Miss B.'s Waffles (without yeast). One quart of flour, and a teaspoonful of salt. One quart of sour milk, with two tablespoonfuls of butter melted in it. Five well-beaten eggs. A teaspoonful or more of saleratus, enough to sweeten the milk. Baked in waffle irons. Some like one tea-cup full of sugar added.

Rice Waffles. A quart of milk. A tea-cup of solid boiled rice, soaked three hours in half the milk. A pint and a half of wheat flour, or rice flour. Three well-beaten eggs. bake in waffle irons. The rice must be salted enough when boiled.

Good Cakes for Tea, or Breakfast. One pint of milk, and a salt spoonful of salt. One teaspoonful of molasses, and a great spoonful of butter. One egg well beaten, and two tablespoonfuls of distillery yeast, or twice as much home-brewed. Stir the ingredients into flour enough to make a stiff batter. Let it rise all night, or if for tea, about five hours. Add a salt spoonful of saleratus just before baking it, dissolved in warm water. Bake in shallow pans, in a quick oven, half an hour.

Fried Rice for Breakfast. Boil the rice quite soft the day before, so that it will adhere well. For breakfast, cut it in slices an inch thick, cook it on a griddle, with enough sweet lard to fry it brown. Cold mush is good in the same way.

It must be salted properly when boiling.

Fried Hominy. When cold hominy is left of the previous day, it is very good wet up with an egg and a little flour, and fried.

Rye Drop Cake (excellent). One pint of milk, and three eggs. A tablespoonful of sugar, and a salt spoonful of salt. Stir in rye flour, till about the consistency of pancakes. Bake in buttered cups, or saucers, half an hour.

Wheat Drop Cake. One pint of milk, and a little cream. Three eggs, and a salt spoonful of salt. With these materials make a thick batter of wheat flour, or unbolted flour. Drop on tins, and bake about twenty minutes. If unbolted flour is used, add a great spoonful of molasses.

Corn Griddle Cakes with Yeast. Three coffee-cups of Indian meal, sifted. One coffee-cup of either rye meal, Graham flour, or fine flour. Two tablespoonfuls of yeast, and a salt spoonful of salt. Wet at night with sour milk or water, as thick as pancakes, and in the morning add one teaspoonful of pearlash. Bake on a griddle. If Graham flour is used, add a very little molasses.

Pilgrim Cake. Rub two spoonfuls of butter into a quart of flour, and wet it to dough with cold water. Rake open a place in the hottest part of the hearth, roll out the dough into a cake an inch thick, flour it well both sides, and lay it on hot ashes. Cover it with hot ashes, and then with coals. When cooked, wipe off the ashes, and it will be very sweet and good.

The Kentucky corn cake, and common dough, can be baked the same way. This method was used by our pilgrim and pioneer forefathers.

Sour Milk Corn Cake. One quart of sour milk, or buttermilk. A large teaspoonful of pearlash. A teaspoonful of salt. Stir the milk into the meal enough to make a stiff batter, over night. In the morning dissolve the pearlash in warm water. Stir it up quickly, and bake it in shallow pans. If the milk is sweet, it should be made sour by adding to it a tablespoonful of vinegar.

Fruit Fritters. A pint of milk. A pint and a half of flour. Two teaspoonfuls of salt. Six eggs, and a pint of cream if you have it; if not, a pint of milk with a little butter melted in it. Mix with this, either blackberries, raspberries, currants, gooseberries, or sliced apples or peaches, and fry it in small cakes in sweet lard. Eat with a sauce of butter beat with sugar, and flavored with wine or nutmeg, or grated lemon peel.

Common Apple Pie. Pare your apples, and cut them from the core. Line your dishes with paste, and put in the apple; cover and bake until the fruit is tender. Then take them from the oven, remove the uppper crust, and put in sugar and nutmeg, cinnamon or rose water to your taste; a bit of sweet butter improves them. Also, to put in a little orange peel before they are baked, makes a pleasant variety. Common apple pies are very good to stew, sweeten, and flavor the apple before they are put into the oven. Many prefer the seasoning baked in. All apple pies are much nicer if the apple is grated and then seasoned.

Plain Custard. Boil half a dozen peach leaves, or the rind of a lemon, or a vanilla bean in a quart of milk; when it is flavored, pour into it a paste made by a tablespoonful of rice flour, or common flour, wet up with two spoonfuls of cold milk, and stir it till it boils again. Then beat up four eggs and put in, and sweeten it to your taste, and pour it out for pies or pudding.

A Richer Custard. Beat to a froth six eggs and three spoonfuls sifted sugar, add it to a quart of milk, flavor it to your taste, and pour it out into cups, or pie plates.

Rose Butter. Take a glass jar, put on the bottom a layer of butter, and each day put in rose leaves, adding layers of butter, and when full, cover tight, and use the butter for articles to be flavored with rose water.

Directions for Cleansing Currants. Put them in warm, not hot water, and rub them thoroughly. Take out all but the bottom part into another pail of water. Then rinse those remaining in the bottom of the first water, through two or three water as this part contains most of the impure parts. Then put them into the other pail with the first portion, and rinse all very thoroughly. Take them out with the hands, drain them on a sieve, and spread them on a clean large cloth on a table. Rub them dry with the ends of the cloth, and then sit down and pull off the good ones into a dish in your lap, and push the poor ones aside, being careful to look for the little stones. Spread them to dry on a board, or large dishes, and set them in the sun, or any warm place, to dry. Then tie them up in a jar for future use.

Frosting for Cake. For the whites of every two eggs, take a quarter of a pound of sifted loaf sugar. Some use only one egg for this quantity of sugar.

Cake Frosting (another, which is harder). To the white of each egg, put one heaping teaspoonful of starch, and nine heaping teaspoonfuls of sifted white sugar.

Cut the whites to a stiff froth, mix the sugar and starch, and stir in gradually; continue to stir ten minutes after it is mixed, add two teaspoonfuls of lemon juice, and flavor it with rose water. Put it on with a knife when the cake has stood out of the oven twenty minutes, and then set it in a cool place to harden. Allow the whites of three eggs for two cakes of common size.

Good Child's Cake. Three cups raised dough. One cup of molasses. The juice and grated rind of a lemon, or one nutmeg. Half a cup of melted butter, put with the molasses. Two well-beaten eggs. A teaspoonful of saleratus in two spoonfuls of hot water. Work all together, put into buttered pans, and set into the oven immediately. Put in the lemon juice just before you put it in the pans. If you do not have lemon juice, add a great spoonfulof sharp vinegar, after working the ingredients together, and just before putting it into pans. The lemon juice must be added the last minute. Some think this is improved by standing to rise fifteen minutes. Try and see.

Ginger Snaps. One cup of molasses. Half a cup of sugar. Half a cup of butter. Half a cup of warm water, the butter melted with it. A small teaspoonful of pearlash, dissolved in the water. Two tablespoonfuls of ginger. The dough should be stiff; knead it well, and roll into sheets, cut into round cakes, and bake in a moderate oven.

Child's Feather Cake. Three cups of light dough. Two cups rolled sugar. Three well-beaten eggs, mixed with the sugar and butter. Half a cup of warm milk, or a little less. One teaspoonful of saleratus in two great spoonfuls of water, and put in the milk. One cup of melted butter, worked into the sugar. The grated rind and juice of one lemon. Work all together, adding the lemon juice just before putting it in buttered pans. If you have no lemons, use one nutmeg, and a tablespoonful of sharp vinegar, added just before putting it in pans. One and a half, if the vinegar is weak. Some think this improved by standing to rise fifteen minutes. Try it.

Best Molasses Gingerbread. One even tablespoonful of strong ginger, and two if weak. A gill and a half of milk. One heaping teaspoonful saleratus, very fine, dissolvedin a tablespoonful of hot water, and put into the milk. Half a pint of molasses, and a small tea-cup full of butter. Take three pints of flour, and rub the butter and ginger into it thoroughly. Then make a hole in the middle, and pour in the molasses and milk, and begin mixing in the flour, and while doing this, put in a great spoonful of strong vinegar, and if it is weak, a little more. If not stiff enough to roll out, add a little more flour. Roll it into cards an inch thick, and put it into two buttered square pans. Bake it in a flat tin pan, and put it, if the oven is quite hot, on a muffin ring, to keep it from burning at the bottom, and allow from twenty-five to thirty minutes for baking. When done, set it on its edge, or on a sieve, to cool.

Sponge Gingerbread. One cup of sour milk. One cup of molasses. A half a cup of butter. Two eggs. One and a half teaspoonful of saleratus. One great spoonful of ginger. Flour to make it thick as pound-cake. Put the butter, molasses, and ginger together, and make them quite warm, then add the milk, flour and saleratus, and bake as soon as possible.

Cider Cake. One tea-cup of butter. Three tea-cupsof sugar. Two tea-cups of sifted flour. A teaspoonful of saleratus in two great spoonfuls of water. A grated nutmeg, and half a tea-cup of milk, with the saleratus in it. Make a hole in the flour, and put in all the ingredients, and while mixing them, add a tea-cup of cider and four more cups of flour.

Old Hartford Election Cake (100 years old). Five pounds of dried and sifted flour. Two pounds of butter. Two pounds of sugar. Three gills of distillery yeast, or twice the quantity of home-brewed. Four eggs. A gill of wine and a gill of brandy. Half an ounce of nutmegs, and two pounds of fruit. A quart of milk. Rub the butter very fine into the flour, add half the sugar, then the yeast, then half the milk, hot in winter, and blood warm in summer, then the eggs well beaten, the wine, and the remainder of the milk. Beat it well, and let it stand to rise all night. Beat it well in the morning, adding the brandy, the sugar, and the spice. Let it rise three or four hours, till very light. When you put the wood into the oven, put the cake in buttered pans, and put in the fruit as directed previously. If you wish it richer, add a pound of citron.

Raised Loaf Cake. Six pounds of dried and sifted flour. Three pounds of sugar. Two pounds and a half of butter. Four eggs, and two pounds of raisins. Four nutmegs. Two gills of wine, and two gills of brandy. In the afternoon, mix the butter and sugar, take half of it and rub into the flour; take about a quart of milk, blood warm, put the yeast into the flour, then wet it up. When fully light, add the rest of the butter and sugar, beat the eggs, and put them in, and set the whole to rise till morning. Add the brandy, wine, and spice, in the morning, and put it in the pans. The fruit is to be added in this way:--First dredge it with flour, then put in enough cake to cover the bottom of the pans, then sprinkle some fruit, and do not let any of it rest against the pan, as it burns, and is thus wasted. Then continue to add a layer of fruit and a layer of cake, having no fruit on the top. This saves those that usually burn on the pan, and secures a more equal distribution.

Mrs. H.'s Raised Wedding Cake (very fine). Nine pounds of dried and sifted flour. Four and a half pounds of white sugar. Four and a half pounds of butter. Two quarts of scalded milk. One quart of the yeast, fresh made as below. Six eggs. Six pounds of raisins. Two pounds of citron. One ounce of mace. One gill of brandy. One gill of wine. Put the ingredients together as directed in the Raised Loaf Cake.

Yeast for the above Cake. Nine large potatoes, peeled, boiled, and mashed fine. One quart of water, a very small pinch of hops. Boil all together, strain through a sieve, add a small tea-cup of flour, and, when blood warm, half a pint of distillery yeast, or twice as much home-brewed. Strain again, and let it work till very light and foaming.

Fruit Cake, or Black Cake. One pound of powdered white sugar. Three quarters of a pound of butter. One pound of flour, sifted. Twelve eggs. Two pounds of raisins, stoned, and part of them chopped. Two pounds of currants, carefully cleaned. Half a pound of citron, cut into strips. A quarter of an ounce each, of cinnamon, nutmegs, and cloves, mixed. One wine-glass of wine, and one wine-glass of brandy. Rub the butter and sugar together, then add the yolks of the eggs, part of the flour, the spice, and the whites of the eggs well beaten, then add the remainder of the flour, and the wine and brandy. Mix all thoroughly together. Cover the bottom and sides of two square tin pans with white paper, well buttered, pour the mixture in, adding the fruit as formerly directed, first dredging it with flour, and bake four hours. After it is taken from the oven, and a little cooled, ice it thickly.

Pound Cake. One pound of powdered loaf sugar. One pound of sifted flour. Three quarters of a pound of fresh butter. Eight eggs, and one nutmeg. Rub the butter and sugar together until very light, then add the yolks of the eggs, the spice, and part of the flour. Beat the whites of the eggs to a stiff froth, and stir in with the remainder of the flour. Mix all well together, and bake in small tins, icing the cakes when they are a little warm.

French Loaf Cake. Five cups of powdered sugar. Three cups of fresh butter. Two cups of milk. Six eggs. Ten cups of dried and sifted flour. One wine-glass of wine, one wine-glass of brandy. Three nutmegs, a small teaspoonful of pearlash. One pound of raisins, a quarter of a pound of citron. Stir the sugar and butter to a cream, then add part of the flour, with the milk a little warm, and the beaten yolks of the eggs. Then add, with the remainder of the flour, the whites of the eggs well beaten, the spice, wine, brandy, and pearlash. Mix all thoroughly together, add the fruit, as you put it into the pans. This will make four loaves. Bake about an hour, and then ice them.

Portugal Cake. One pound powdered loaf sugar. One pound of dried and sifted flour. Half a pound of butter. Eight eggs. Two tablespoonfuls of lemon juice, or white wine. One pound of fruit. One nutmeg. One and a half pounds of almonds, weighed before shelling. Stir the butter and sugar to a cream. Beat the whites and yolks of the eggs separately. Then, by degrees, put in the flour, and add the lemon juice last, stirring all lightly together. If almonds are to be used, they should be blanched. Pound the >almonds, or cut into shreds.

Golden Cake. This and the following cake are named from gold and silver, on account of their color as well as their excellence. They should be made together, so as to use both portions of the eggs. To make golden cake, take One pound of flour, dried and sifted. One pound of sugar. Three quarters of a pound of butter. The yolks of fourteen eggs. The yellow part of two lemons grated, and the juice also. Beat the sugar and butter to a cream, and add the yolks, well beaten and strained. Then add the lemon peel and flour, and a teaspoonful of sal volatile, dissolvedin a little hot water. Beat it well, and just before putting it into the oven add the lemon juice, beating it in very thoroughly. Bake in square flat pans, ice it thickly, and cut it in square pieces. It looks finely on a dish with the silver cake.

Silver Cake. One pound of sugar. Three quarters of a pound of dried and sifted flour. Six ounces of butter. Mace and citron. The whites of fourteen eggs. Beat the sugar and butter to a cream, add the whites cut to a stiff froth, and then the flour. It is a beautiful-looking cake.

Shrewsbury Cake. One pound of dried and sifted flour. Three quarters of a pound of powdered sugar. Half a pound of butter. Five eggs. Rose water, or grated lemon peel. Stir the butter and sugar to a cream. Then add the eggs, the whites and yolks beaten separately, and add the flour.

Queen's Cake. One pound of dried and sifted flour. One pound of sugar. Half a pound of butter. Four eggs. One nutmeg. One gill of wine. One gill of brandy. One gill of thin cream. One pound of fruit. Rub the butter and sugar together. Beat separately the yolks and whites of the eggs. Mix all the ingredients, except the flour and fruit, which must be put in just before putting in the oven. This makes two three-pint pans full. It requires one hour and a half to bake.

Quince Jelly. Rub the quinces with a cloth, until perfectly smooth. Remove the cores, cut them into small pieces, pack them tight in your kettle, pour cold water on them until it is on a level with the fruit, but not to cover it; boil till very soft, but not till they break.

Then dip off all the liquor you can, then put the fruit into a sieve, and press it, and drain off all the remaining liquor.

Then to a pint of the liquor add a pound of sugar, and boil it fifteen minutes. Pour it, as soon as cool, into small jars, or tumblers. Let it stand in the sun a few days, till it begins to dry on the top. It will continue to harden after it is put up.

Calf's Foot Jelly. To four nicely-cleaned calf's feet, put four quarts of water; let it simmer gently till reduced to two quarts, then strain it, and let it stand all night. Then take off all the fat and sediment, melt it, add the juice, and put in the peel of three lemons, and a pint of wine, the whites of four eggs, three sticks of cinnamon, and sugar to your taste. Boil ten minutes, then skim out the spice and lemon peel, and strain it.

The American gelatine, now very common, makes as good jelly, with far less trouble, and in using it you only need to dissolve it in hot water, and then sweeten and flavor it.

To preserve Apples. Take only tart and well-flavored apples, peel, and take out the cores without dividing them, and then parboil them. Make the syrup with the apple water, allowing three quarters of a pound of white sugar to every pound of apples, and boil some lemon peel and juice in the syrup. Pour the syrup, while boiling, on to the apples, turn them gently while cooking, and only let the syrup simmer, as hard boiling breaks thefruit. Take it out when the apple is tender through. At the end of a week boil them once more in the syrup.

Pear. Take out the cores, cut off the stems, and pare them. Boil the pears in water, till they are tender. Watch them, that they do not break. Lay them separately on a platter as you take them out. To each pound of fruit, take a pound of sugar. Make the syrup, and boil the fruit in the syrup till clear.

Pineapple (very fine). Pare and grate the pineapple. Take an equal quantity of fruit and sugar. Boil them slowly in a sauce-pan for half an hour.

Purple Plum.--No. 1. Make a rich syrup. Boil the plums in the syrup very gently till they begin to crack open. Then take them from the syrup into a jar, and pour the syrup over them. Let them stand a few days, and then boil them a second time, very gently.

To preserve Oranges. Boil the oranges in soft water till you can run a straw through the skin.

Clarify three quarters of a pound of sugar for each pound of fruit, take the oranges from the water, and pour over them the hot syrup, and let them stand in it one night. Next day, boil them in the syrup till it is thick and clear. Then take them up, and strain the syrup on to them.

Purple Plum.--No. 2. Take an equal weight of fruit, and nice brown sugar. Take a clean stone jar, put in a layer of fruit and a layer of sugar, till all is in. Cover them tightly with dough, or other tight cover, and put them in a brick oven after you have baked in it. If you bake in the morning, put the plums in the oven at evening, and let them remain till the next morning. When you bake again, set them in the oven as before. Uncover them, and stir them carefully with a spoon, and so as not to break them. Set them in the oven thus the third time, and they will be sufficiently cooked.

White, or Green Plum. Put each one into boiling water, and rub off the skin. Allow a pound of fruit to a pound of sugar. Make a syrup of sugar and water. Boil the fruit in the syrup until clear, about twenty minutes. Let the syrup be cold before you pour it over the fruit. They can be preserved without taking off the skins, by pricking them. Some of the kernels of the stones boiled in give a pleasant flavor.

Citron Melon. Two fresh lemons to a pound of melon. Let the sugar be equal in weight to the lemon and melon. Take out the pulp of the melon, and cut it in thin slices, and boil it in fair water till tender. Take it out and boil the lemon in the same water about twenty minutes. Take out the lemon, add the sugar, and, if necessary, a little more water. Let it boil. When clear, add the melon, and let it boil a few minutes.

Strawberries. Look them over with care. Weigh a pound of sugar to each pound of fruit. Put a layer of fruit on the bottom of the preserving kettle, then a layer of sugar, and so on till all is in the pan. Boil them about fifteen minutes. Put them in bottles, hot, and seal them. Then put them in a box, and fill it in with dry sand. The flavor of the fruit is preserved more perfectly, by simply packing the fruit and sugar in alternate layers, and sealing thejar, without cooking. But the preserves do not look so well.

Blackberry Jam. Allow three quarters of a pound of brown sugar to a pound of fruit. Boil the fruit half an hour, then add the sugar, and boil all together ten minutes.

To preserve Currants to eat with Meat. Strip them from the stem. Boil them an hour, and then to a pound of fruit, add a pound of brown sugar. Boil all together fifteen or twenty minutes.

Cherries. Take out the stones. To a pound of fruit, allow a pound of sugar. Put a layer of fruit on the bottom of the preserving kettle, then a layer of sugar, and continue thus till all are put in. Boil till clear. Put them in bottles, hot, and seal them. Keep them in dry sand.

Currants. Strip them from the stems. Allow a pound of sugar to a pound of currants. Boil them together ten minutes. Take them from the syrup, and let the syrup boil twenty minutes, and pour it on the fruit. Put them in small jars, or tumblers, and let them stand in the sun a few days.

Raspberry Jam.--No. 1. Allow a pound of sugar to a pound of fruit. Press them with a spoon, in an earthen dish. Add the sugar, and boil all together fifteen minutes.

Raspberry Jam.--No. 2. Allow a pound of sugar to a pound of fruit. Boil the fruit half an hour, or till the seeds are soft. Strain one quarter of the fruit, and throw away the seeds. Add the sugar, and boil the whole ten minutes. A littlecurrant juice gives it a pleasant flavor, and when that is used, an equal quantity of sugar must be added.

Currant Jelly. Pick over the currants with care. Put them in a stone jar, and set it into a kettle of boiling water. Let it boil till the fruit is very soft. Strain it through a sieve. Then run the juice through a jelly-bag. Put a pound of sugar to a pint of juice, and boil it together five minutes. Set it in the sun a few days.

Quince Marmalade. Rub the quinces with a cloth, cut them in quarters. Put them on the fire with a little water, and stew them till they are sufficiently tender to rub them through a sieve. When strained, put a pound of brown sugar to a pound of the pulp. Set it on the fire, and let it cook slowly. To ascertain when it is done, take out a little and let it get cold, and if it cuts smoothly it is done.

Crab-apple marmalade is made in the same way.

Crab-apple jelly is made like quince jelly.

Most other fruits are preserved so much like the preceding, that it is needless to give any more particular directions, than to say that a pound of sugar to a pound of fruit is the general rule for all preserves that are to be kept through warm weather, and a long time.

Preserved Watermelon Rinds. This is a fine article to keep well without trouble for a long time. Peel the melon, and boil it in just enough water to cover it till it is soft, trying with a fork. (If you wish it green, put green vine leaves above and below each layer, and scatter powdered alum, less than half a teaspoonful to each pound.)

Allow a pound and a half of sugar to each pound of rind, and clarify it as directed previously.

Simmer the rinds two hours in this syrup, and flavor it with lemon peel grated and tied in a bag. Then put the melon in a tureen, and boil the syrup till it looksthick, and pour it over. Next day, give the syrup another boiling, and put the juice of one lemon to each quart of syrup. Take care not to make it bitter by too much of the peel.

Citrons are preserved in the same manner. Both these keep through hot weather with very little care in sealing and keeping.

Preserved Pumpkin. Cut a thick yellow pumpkin, peeled, into strips two inches wide, and five or six long.

Take a pound of white sugar for each pound of fruit, and scatter it over the fruit, and pour on two wine-glasses of lemon juice for each pound of pumpkin.

Next day, put the parings of one or two lemons with the fruit and sugar, and boil the whole three quarters of an hour, or long enough to make it tender and clear without breaking. Lay the pumpkin to cool, strain the syrup, and then pour it on to the pumpkin.

If there is too much lemon peel, it will be bitter.

To Pickle Tomatoes. As you gather them, throw them into cold vinegar. When you have enough, take them out, and scald some spices tied in a bag, in good vinegar, and pour it hot over them.

To Pickle Peaches. Take ripe but hard peaches, wipe off the down, stick a few cloves into them, and lay them in cold spiced vinegar. In three months they will be sufficiently pickled, and also retain much of their natural flavor.

To Pickle Peppers. Take green peppers, take the seeds out carefully, so as not to mangle them, soak them nine days in salt and water, changing it every day, and keep them in a warm place. Stuff them with chopped cabbage, seasoned with cloves, cinnamon, and mace; put them in cold spiced vinegar.

To Pickle Nasturtions. Soak them three days in salt and water as you collect them, changing it once in three days, and when you have enough, pour off the brine, and pour on scalding hot vinegar.

To Pickle Onions. Peel, and boil in milk and water ten minutes, drain off the milk and water, and pour scalding spiced vinegar on to them.

Directions for freezing Ice Cream. If you have no apparatus for the purpose (which is almost indispensable), put the cream into a tin pail with a very tight cover, mix equal quantities of snow and blown salt (not the coarse salt), or of pounded ice and salt, in a tub, and put it as high as the pail, or freezer; turn the pail or freezer half round and back again with one hand, for half an hour, or longer, if you want it very nice. Three quarters of an hour steadily, will make it good enough. While doing this, stop four or five times, and mix the frozen part with the rest, the last time very thoroughly, and then the lemon juice must be put in. Then cover the freezer tight with snow and salt till it is wanted. The mixture must be perfectly cool before being put in the freezer. Renew the snow and salt while shaking, so as to have it kept tight to the sides of the freezer. A hole in the tub holding the freezing mixture to let off the water, is a great advantage. In a tin pail it would take much longer to freeze than in the freezer, probably nearly twice as long, or one hour and a half. A long stick, like a coffee stick, should be used in scraping the ice from the sides. Iron spoons will be affected by the lemon juice, and give a bad taste.

In taking it out for use, first wipe off every particle of the freezing mixture dry, then with a knife loosen the sides, then invert the freezer upon the dish in which the ice is to be served, and apply two towels rung out of hot water to the bottom part, and the whole will slide out in the shape of a cylinder.

If you wish to put it into moulds, pour it into them when the cream is frozen sufficiently, and then cover the moulds in the snow and salt till they are wanted. Dip the moulds in warm water to make the ice slip out easily.

If you wish to have a freezer made, send the following directions to a tinner.

Make a tin cylinder box, eighteen inches high and eight inches in diameter at the bottom, and a trifle larger at the top, so that the frozen cream will slip out easierHave a cover made with a rim to lap over three inches, and fitted tight. Let there be a round handle fastened to the lid, an inch in diameter, and reaching nearly across, to take hold of, to stir the cream. This will cost from fifty to seventy-five cents.

The tub holding the ice and freezer should have a hole in the bottom, to let the water run off, and through the whole process the ice must be close packed the whole depth of the freezer.

Philadelphia Ice Cream. Two quarts of milk (cream when you have it). Three tablespoonfuls of arrowroot. The whites of eight eggs well beaten. One pound of powdered sugar. Boil the milk, thicken it with the arrowroot, add the sugar, and pour the whole upon the eggs. If you wish it flavored with vanilla, split half a bean, and boil it in the milk.

Another Ice Cream. Three quarts of milk. Two pounds and a half of powdered sugar. Twelve eggs, well beaten. Mix all together in a tin pail, add one vanilla bean (split), then put the pail into a kettle of boiling water, and stir the custard all the time, until it is quite thick. After it is cooled, add two quarts of rich cream, and then freeze it.

Strawberry Ice Cream. Rub a pint of ripe strawberries through a sieve, add a pint of cream, and four ounces of powdered sugar, and freeze it.

Ice Cream without Cream. A vanilla bean, or a lemon rind, is first boiled in a quart of milk. Take out the bean or peel, and add the yolks of four eggs, beaten well. Heat it scalding hot,but do not boil it, stirring in white sugar till very sweet. When cold, freeze it.

Fruit Ice Cream. Make rich boiled custard, and mash into it the soft ripe fruit, or the grated or cooked hard fruit, or grated pineapples. Rub all through a sieve, sweeten it very sweet, and freeze it. Quince, apple, pear, peach, strawberry, and raspberry, are all good for this purpose.

Rich Custards. One quart of cream. The yolks of six eggs. Six ounces of powdered white sugar. A small pinch of salt. Two tablespoonfuls of brandy. One spoonful of peach water. Half a tablespoonful of lemon brandy. An ounce of blanched almonds, pounded to a paste. Mix the cream with the sugar, and the yolks of the eggs well beaten, scald them together in a tin pail in boiling water, stirring all the time, until sufficiently thick. When cool, add the other ingredients, and pour into custard cups.

Wine Cream Custard. Sweeten a pint of cream with sifted sugar, heat it, stir in white wine till it curdles, add rose water, or grated lemon peel in a bag, heated in the milk. Turn it into cups.

Or, mix a pint of milk with the pint of cream, add five beaten eggs, a spoonful of flour wet with milk, and sugar to your taste. Bake this in cups, or pie plates.

Almond Custard. Blanch and pound four ounces of sweet almonds, and a few of the bitter. Boil them five minutes in a quart of milk, sweeten to your taste, and when blood warm, stir in the beaten yolks of eight eggs, and the whites offour. Heat it, and stir till it thickens, then pour into cups. Cut the reserved whites to a stiff froth, and put on the top.

A Cream for Stewed Fruit. Boil two or three peach leaves, or a vanilla bean, in a quart of cream, or milk, till flavored. Strain and sweeten it, mix it with the yolks of four eggs, well beaten; then, while heating it, add the whites cut to a froth. When it thickens, take it up. When cool, pour it over the fruit, or preserves.

Currant, Raspberry, or Strawberry Whisk. Put three gills of the juice of the fruit to ten ounces of crushed sugar, add the juice of a lemon, and a pint and a half of cream. Whisk it till quite thick, and serve it in jelly glasses, or a glass dish.

Lemonade Ice, and other Ices. To a quart of lemonade, add the whites of six eggs, cut to a froth, and freeze it. The juices of any fruit, sweetened and watered, may be prepared in the same way, and are very fine.

Lemon and Orange Cream. Grate the outer part of the rind of eight oranges, or lemons, into a pint of cold water, and let it stand from night till morning. Add the juice of two dozen of the fruit, and another pint of cold water. Beat the yolks of six eggs, and add the whites of sixteen eggs, cut to a stiff froth. Strain the juice into the egg. Set it over the fire, and stir in fine white sugar, till quite sweet. When it begins to thicken, take it off, and stir till it is cold. Serve it in glasses, or freeze it.

Vanilla Cream. Boil a vanilla bean in a quart of rich milk, till flavored to your taste. Beat the yolks of eight eggs, and stir in, then sweeten well, and lastly, add the whites of theeggs, cut to a stiff froth. Boil till it begins to thicken, then stir till cold, and serve in glasses, or freeze it.

A Charlotte Russe. Half a pint of milk, and half a vanilla bean boiled in it, and then cooled and strained. Four beaten yolks of eggs, and a quarter of a pound of powdered loaf sugar stirred into the milk. Simmer five minutes, and cool it. An ounce of Russia isinglass boiled in a pint of water till reduced one half, and strained into the above custard. Whip a rich cream to a froth, and stir into the custard. The preceding is for the custard that is to fill the form. Prepare the form thus:--Take a large round, or oval sponge cake, three or four inches thick, with perpendicular sides. Cut off the bottom about an inch thick, or a little less, and then turn it bottom upwards into a form of the same size and shape. Then dig out the cake till it is a shell, an inch thick, or less. Fill the opening with the custard, and cover it with the slice cut from the bottom. Then set it into a tub of pounded ice and salt, for forty minutes, being careful not to get any on to the cake. When ready to use it, turn it out of the form on to a flat oval dish, and ornament the top with frosting, or syringe on it candy sugar, in fanciful forms. This can be made by fitting slices of sponge cake nicely into a form, instead of using a whole cake.

A Plainer Charlotte Russe. Half an ounce of Russia isinglass, or a little more. Half a pint of milk, and a pint of thick cream. Four eggs. Three ounces sifted white sugar. A gill and a half of white wine. Boil the isinglass in the milk, flavoring with vanilla or lemon. Stir the sugarinto the yolks of the eggs. Put the wine to the cream, and beat them to a froth. Then strain the isinglassinto the yolks, then add the cream and wine, and last of all the whites of the eggs cut to a stiff froth. Then line a dish with sponge cake, making the pieces adhere with whites of eggs, and pour in the above.

A Superior Omelette Souflée. Take eight eggs. Put the whites on one plate, and the yolks on another (two persons do it better than one); beat up the whites to a perfect froth, and at the same time stir the yolks with finely-powdered sugar, flavored with a little lemon peel, grated. Then, while stirring the whites, pour the yolks into the whites, stir them a little (but not beat them). Then pour all on a round tin plate, and put it in the oven; when it begins to rise a little, draw it to the mouth of the oven, and with a spoon pile it up in a pyramidal shape, and leave it a few minutes longer in the oven. The whole baking requires but three or four minutes, and should be done just as wanted for the table.

Almond Cheese Cake. Three well-beaten eggs. A pint of new milk, boiling while the eggs are mixed in. Half a glass of wine, poured in while boiling. On adding the wine, take it from the fire, strain off the whey, and put to the curds sifted white sugar, to your taste, three eggs, well beaten, a teaspoonful of rose water, half a pound of sweet almonds, and a dozen of bitter ones, all blanched and pounded, and sixteen even spoonfuls of melted butter. Pour this into patties lined with thin pastry. Ornament the top with Zante currants, and almonds cut in thin slips. Bake as soon as done.

Flummery. Cut sponge cake into thin slices, and line a deep dish. Make it moist with white wine; make a rich custard,using only the yolks of the eggs. When cool, turn it into the dish, and cut the whites to a stiff froth, and put on the top.

Chicken Salad. Cut the white meat of chickens into small bits, the size of peas. Chop the white parts of celery nearly as small. Prepare a dressing thus:-- Rub the yolks of hard-boiled eggs smooth, to each yolk put half a teaspoonful of mustard, the same quantity of salt, a tablespoonful of oil, and a wine-glass of vinegar. Mix the chicken and celery in a large bowl, and pour over this dressing. The dressing must not be put on till just before it is used. Bread and butter and crackers are served with it.

Gelatine, or American Isinglass Jelly. Two ounces of American isinglass, or gelatine. One quart of boiling water. A pint and a half of white wine. The whites of three eggs. Soak the gum in cold water half an hour. Then take it from the water, and pour on the quart of boiling water. When cooled, add the grated rind of one lemon, and the juice of two, and a pound and a half of loaf sugar. Then beat the whites of the eggs to a stiff froth, and stir them in, and let the whole boil till the egg is well mixed, but do not stir while it boils. Strain through a jelly-bag, and then add the wine. Wine jelly is made thus, except that half a pint more of wine is added. In cold weather, a pint more of water may be added. This jelly can be colored by beet juice, saffron, or indigo, for fancy dishes.

Oranges in Jelly. Peel and divide into halves several small-size oranges; boil them in water till a straw will pierce them, then putthem into a syrup made of half a pound of sugar for each pound of fruit, and boil the oranges in it till clear. Then stir in an ounce, or more, of clarified isinglass, and let it boil a little while. Take the oranges into a dish, and strain the jelly over. Lemons may be done the same way.

Jelly Tarts. One pound of sifted flour. Three quarters of a pound of butter, rubbed in well. Wet it up with about a pint of cold water, in which a bit of sal volatile, the size of a large pea dissolved in a little cold water, has been put. Beat the whole with a rolling-pin, cut it into round cakes, wet the tops with beaten egg, and strew on fine white sugar. Bake in a quick oven, and when done put a spoonful of jelly in the centre of each.

Sweet Paste Jelly Tarts. A pint of dried and sifted flour. A pint of sifted sugar. Two-thirds of a pint of sweet butter. A bit of sal volatile, the size of two large peas, dissolved in a tablespoonful of cold water. Mix the butter and sugar to a cream, work in the flour, add the sal volatile, and cold water, if needed, for making a paste to roll. Beat the whole with a rolling-pin, roll it half an inch thick, cut it with a tumbler, wet the tops with milk, put them on buttered tins into a quick oven, and when done, heap a spoonful of jelly on the centre of each. They are excellent for a dessert, or for evening parties.

>An Apple Lemon Pudding. Six spoonfuls of grated, or of cooked and strained apple. Three lemons, pulp, rind, and juice, all grated. Half a pound of melted butter. Sugar to the taste. Seven eggs, well beaten.

Mix, and bake with or without paste. It can be madestill plainer by using nine spoonfuls of apple, one lemon, two-thirds of a cup full of butter, and three eggs.

Buttermilk Pop. Rub an ounce of butter into a tea-cup of flour, wet it up to a thin paste with cold buttermilk, and pour it into two quarts of boiling fresh buttermilk. Salt to the taste.

Wheat Flour Blanc Mange. Wet up six tablespoonfuls of flour to a thin paste, with cold milk, and stir it into a pint of boiling milk. Flavor with lemon peel, or peach leaves boiled in the milk. Add a pinch of salt, cool it in a mould, and eat with sweetened cream and sweetmeats.

Orange Marmelade. Take two lemons, and a dozen oranges; grate the yellow part of all the oranges but five, and set it aside. Make a clear syrup of an equal weight of sugar. Clear the oranges of rind and seeds, and put them with the grated rinds into the syrup, and boil about twenty minutes, till it is a transparent mass.

A Simple Lemon Jelly (easily made). One ounce of cooper's isinglass. A pound and a half of loaf sugar. Three lemons, pulp, skin, and juice, grated.

Pour a quart of boiling water on to the isinglass, add the rest, mix and strain it, then add a glass of wine, and pour it to cool in some regular form. If the lemons are not fresh, add a little cream of tartar, or tartaric acid. American gelatine is used for this.

Cranberry. Pour boiling water on them, and then you can easily separate the good and the bad. Boil them in a very little water till soft, then sweeten to your taste. If youwish a jelly take a portion and strain through a fine sieve.

Fruits Preserved without Cooking. Pineapples peeled and cut in thin slices, with layers of sugar under and over each slice, will keep without cooking, and the flavor is fully preserved. Use a pound and a half of sugar for each pound of fruit.

Quinces peeled and boiled soft, and then laid in sugar, pound to a pound, in the same way, are very beautiful.

Apple Ice (very fine). Take finely-flavored apples, grate them fine, and then make them very sweet, and freeze them. It is very delicious.

Pears, peaches, or quinces, also are fine either grated fine or stewed and run through a sieve, then sweetened very sweet and frozen. The flavor is much better preserved when grated than when cooked.

Lemon, or Orange Ice Cream. Squeeze a dozen lemons, and make the juice thick with sugar; then stir in slowly three quarts of cream, and freeze it. Oranges require less sugar.

Cream Tarts. One pound of sifted flour, and a salt spoon of salt. A quarter of a pound of rolled sugar. A quarter of a pound of butter, and one beaten egg. Sal volatile the size of a nutmeg, dissolved in a spoonful of cold water. Mix the above, and wet up with cold water, and line some small patties, or tartlet pans. Bake in a quick oven, then fill with mock cream, sprinkle on powdered sugar, put them back into the oven a few minutes till a little browned.

Whip Syllabub. One pint of cream. Sifted white sugar to your taste. Half a tumbler of white wine. The grated rind and juice of one lemon. Beat all to a stiff froth.

Trifles. One well-beaten egg, and one tablespoonful of sugar. A salt spoonful of salt, and flour enough for a stiff dough. Cut it in thin round cakes, and fry in lard; when they rise to the surface and are turned over, they are done. Drain on a sieve, and put jam or jelly on the centre of each.

Nothings. Three well-beaten eggs, a salt spoonful of salt, and flour enough for a very stiff paste. Roll and cut into very thin cakes, fry them like trifles, and put two together with jam, or jelly between.

Apple Snow. Put twelve very tart apples in cold water over a slow fire. When soft, take away the skins and cores, and mix in a pint of sifted white sugar; beat the whites of twelve eggs to a stiff froth, and then add them to the apples and sugar. Put it in a dessert dish, and ornament with myrtle and box.

Iced Fruit. Take fine bunches of currants on the stalk, dip them in well-beaten whites of eggs, lay them on a sieve and sift white sugar over them, and set them in a warm place to dry.

Ornamental Froth. The whites of four eggs in a stiff froth, put into the syrup of preserved raspberries, or strawberries, beaten well together, and turned over ice cream, or blanc mange. Make white froth to combine with the colored in fanciful ways. It can be put on the top of boiling milk, and hardened to keep its form.

Ginger Beer Powders, and Soda Powders. Put into blue papers, thirty grains to each paper, of bicarbonate of soda, five grains of powdered ginger, and a drachm of white powdered sugar. Put into white papers, twenty-five grains to each, of powdered tartaric acid.

Put one paper of each kind to half a pint of water. The common soda powders of the shops are like the above, when the sugar and ginger are omitted.

Soda powders can be kept on hand, and the water in which they are used can be flavored with any kind of syrup or tincture, and thus make a fine drink for hot weather.

Currant Ice Water. Press the juice from ripe currants, strain it, and put a pound of sugar to each pint of juice. Put it into bottles, cork and seal it, and keep it in a cool, dry place. When wanted, mix it with ice water for a drink. Or put water with it, make it very sweet, and freeze it. Freezing always takes away much of the sweetness.

The juices of other acid fruits can be used in the same way.

Sarsaparilla Mead. One pound of Spanish sarsaparilla. Boil it in four gallons of water five hours, and add enough water to have two gallons. Add sixteen pounds of sugar, and ten ounces of tartaric acid.

To make a tumbler of it, take half a wine-glass of the above, and then fill with water, and put in half a teaspoonful of soda.

Effervescing Fruit Drinks. Very fine drinks for summer are prepared by putting strawberries, raspberries, or blackberries into good vinegar and then straining it off, and adding a new supply of fruit till enough flavor is secured, as directed in Strawberry Vinegar. Keep the vinegar bottled, and in hot weather use it thus. Dissolve half a teaspoonful or less of saleratus, or soda in a tumbler, very little water till the lumps are all out. Then fill the tumbler two-thirds full of water, and then add the fruit vinegar. If several are to drink, put the soda, or saleratus into the pitcher, and then put the fruit vinegar into each tumbler, and pour the alkali water from the pitcher into each tumbler, as each person is all ready to drink, as delay spoils it.

Effervescing Jelly Drinks. When jams or jellies are too old to be good for table use, mix them with good vinegar, and then use them with soda, or saleratus, as directed above.

Summer Beverage. Ten drops of oil of sassafras. Ten drops of oil ofspruce. Ten drops of oil of wintergreen. Two quarts of boiling water poured on to two great spoonfuls of cream tartar. Then add eight quarts of cold water, the oils, three gills of distillery yeast (or twice as much home-brewed), and sweeten it to the taste. In twenty-four hours, bottle it, and it is a delicious beverage.

Simple Ginger Beer. One great spoonful of ginger and one of cream tartar. One pint of home-brewed yeast and one pint of molasses. Six quarts of water. When it begins to ferment bottle it, and it will be ready for use in eight hours.

Orange, or Lemon Syrup. Put a pound and a half of white sugar to each pint of juice, add some of the peel, boil ten minutes, then strain and cork it. It makes a fine beverage, and is useful to flavor pies and puddings.

Acid Fruit Syrups The juice of any acid fruit can be made into a syrup by the above receipt, using only a pound of sugar for each pint of juice, and kept on hand for summer drink.

Imitation Lemon Syrup. Four ounces tartaric acid, powdered. Two drachms oil of lemon. This can be kept in a vial for a month, and then must be renewed. A tablespoonful put to water sweetened with loaf sugar, makes six glasses of lemonade.

Superior Ginger Beer. Ten pounds of sugar. Nine ounces of lemon juice. Half a pound of honey. Eleven ounces bruised ginger root. Nine gallons of water. Three pints of yeast. Boil the ginger half an hour in a gallon and a half ofwater, then add the rest of the water and the other ingredients, and strain it when cold, add the white of one egg beaten, and half an ounce of essence of lemon. Let it stand four days then bottle it, and it will keep good many months.

Lemon Sherbet. Dissolve a pound and a half of loaf sugar in one quart of water, add the juice of ten lemons, press the lemons so as to extract not only the juice, but the oil of the rind, and let the skins remain a while in the water and sugar. Strain through a sieve, and then freeze it like ice cream.

Orange Sherbet. Take the juice of a dozen oranges, and pour a pint of boiling water on the peel, and let it stand, covered, half an hour. Boil a pound of loaf sugar in a pint of water, skim, and then add the juice and the water in the peel to the sugar. Strain it and cool it with ice, or freeze it. The juice of two lemons and a little more sugar improves it.

Sham Champagne. One lemon sliced. A tablespoonful of tartaric acid. One ounce of race ginger. One pound and a half of sugar. Two gallons and a half of boiling water poured on to the above. When blood warm, add a gill of distillery yeast, or twice as much of home-brewed. Let it stand in the sun through the day. When cold in the evening, cork and wire it. In two days it is ready for use

Coffee. Mocha and Old Java are the best, and time improves all kinds. Dry it a long time before roasting. Roast it quick, stirring constantly, or it will taste raw and bitter.When roasted, put in a bit of butter the size of a chestnut. Keep it shut up close, or it loses its strength and flavor. Never grind it till you want to use it, as it loses flavor by standing.

To prepare it, put two great spoonfuls to each pint of water, mix it with the white, yolk, and shell of an egg, pour on hot, but not boiling water, and boil it not over ten minutes. Take it off, pour in half a tea-cup of cold water, and in five minutes pour it off without shaking. When eggs are scarce, clear with fish skin, as below. Boiled milk improves both tea and coffee, but must be boiled separately. Much coffee is spoiled by being burned black instead of brown, and by being burned unequally, some too much and some too little. Constant care and stirring are indispensable.

Fish Skin for Coffee. Take the skin of a mild codfish which has not been soaked, rinse and then dry it in a warm oven, after bread is drawn. Cut it in inch squares. One of these serves for two quarts of coffee, and is put in the first thing.

Chocolate. Allow three large spoonfuls of scraped chocolate to each pint of water, or take off an inch of the cake for each quart of water, boil it half an hour, and do not boil the milk in it, but add it when wanted.

Cocoa and Shells. Dry the nut in a warm oven after bread is drawn, pound it, and put an ounce to each pint of water. Boil an hour, and do not add milk till it is used. If shells are used, soak them over night, then boil them an hour in the same water. Put in as much as you like. Boil cocoa and chocolate the day before, cool and take off the oil, and then heat for use, and it is as good, and more healthful.

An Excellent Relish for a Convalescent. Cut some codfish to bits the size of a pea, and boil it a minute in water to freshen it. Pour off all the water, and add some cream and a little pepper.

Split and toast a Boston cracker, and put the above upon it. Milk with a little butter may be used instead of cream.

Ham or smoked beef may be prepared in the same way. For a variety, beat up an egg and stir it in, instead of cream, or with the cream.

Several Ways of Preparing Chickens for the Sick. Chicken tea is made by boiling any part of the chicken, and using the broth weak with only a little salt.

Chicken broth is made by boiling a chicken a good deal, and skimming very thoroughly and seasoning with salt. A little rice, or pearl barley improves it, or a little parsley may be used to flavor it.

Chicken panada is made by pounding some of the meat of boiled chicken in a mortar, with a little broth, and also a little salt and nutmeg. Then pour in a little broth and boil it five minutes. It should be a thick broth.

Milk Porridge. Make a thin batter with Indian meal and wheat flour, a spoonful of each, and pour it into a quart of boiling milk and water, equal portions of each. Salt it to the taste. Boil ten minutes.

Rice Gruel, and Oatmeal Gruel. Make a thin paste of ground rice or Indian meal, and pour into boiling water, or boiling milk and water. Let the rice boil up once, but the corn meal must boil half an hour. Season with salt, sugar, and nutmeg. A little cream is a great improvement.

Arrowroot and Tapioca Gruels. Jamaica arrowroot is the best. Make a thin paste, and pour into boiling water, and flavor with sugar, salt, and nutmeg. A little lemon juice improves it.

Tapioca must be soaked in twice the quantity of water over night, then add milk and water, and boil till it is soft. Flavor as above.

Dropped Egg. Salt some boiling water, and drop in it a raw egg outof the shell, taking care not to break the yolk; take it up as soon as the white is hardened. Dip some toast in hot water, and put salt or butter on to it, and lay the egg on the top.

Wheat Gruel for Young Children with weak stomachs, or for Invalids.Tie half a pint of wheat flour in thick cotton, and boil it three or four hours; then dry the lump and grate it when you use it. Prepare a gruel of it by making a thin paste, and pouring it into boiling milk and water, and flavor with salt. This is good for teething children.

Another Panada. Boil a mixture of one-fourth wine, and three-fourths water, and flavor it with nutmeg or lemon. Stir in grated bread or crackers, and let it boil up once.

Herb Drinks. Balm tea is often much relished by the sick. Sage tea also is good. Balm, sage, and sorrel, mixed with sliced lemon and boiling water poured on, and then sweetened, is a fine drink. Pennyroyal makes a good drink to promote perspiration.

Herb drinks must often be renewed, as they grow insipid by standing.

Other Simple Drinks. Pour boiling water on to tamarinds, or mashed cranberries, or mashed whortleberries, then pour off the water and sweeten it. Add a little wine if allowed.

Toast bread very brown, and put it in cold water, and it is often relished. Pour boiling water on to bread toasted very brown, and boil it a minute, then strain it, and add a little cream and sugar. Make a tea of parched corn pounded, and add sugar and cream.

Cream Tartar Whey. Warm a pint of fresh milk, when scalding hot, stir ina teaspoonful of cream tartar, and if this does not turn it, add more, till it does. Strain it, and sweeten with loaf sugar. Those who cannot eat wine whey can eat this without trouble, and it is good in fevers.

Simple Wine Whey. Mix equal quantities of water, milk, and white wine. Warm the milk and water, and then add the wine. Sweeten it to the taste.

A great Favorite with Invalids. Take one third brisk cider and two thirds water, sweeten it, and crumb in toasted bread, or toasted crackers, and grate on nutmeg. Acid jellies will answer for this, when cider cannot be obtained.

A New Way of making Barley Water. Put two tablespoonfuls of pearl barley into a quart jug, two great spoonfuls of white sugar, a small pinch of salt, a small bit of orange, or lemon peel, and a glass of calve's foot jelly, and then fill the jug with boiling water. Shake it, and then let it stand till quite cold. It is best made over night, to use next day. When the liquor is all poured off, it may be filled again with boiling water, and it is again very good.

Panada. Take two crackers, pour on boiling water, and let it simmer five minutes; beat up an egg, sweeten and flavor it to your taste, and then put the cracker to it.

Arrowroot Blanc Mange. Take two tablespoonfuls of arrowroot to one quart of milk, and a pinch of salt. Scald the milk, sweeten it, and then stir in the arrowroot, which must first be wet up with some of the milk. Let it boil up once. Orange water, rose water, or lemon peel, can be used to flavor it. Pour it into moulds to cool.