pulp; twenty minutes to boil after the sugar is added,

Stewed Apples and Custard (a pretty dish for a Juvenile Supper).INGREDIENTS.-7 good sized apples, the rind of lemon or 4 cloves, & pound of sugar, pint of water, & pint of custard, Mode,-Pare and take out the cores of the apples without dividing them, and, if possible, leave the stalks on; boil the sugar and water together for ten minutes, then put in the apples with the lemon-rind or cloves, which ever flavor may be preferred, and simmer gently until they are tender, taking care not to let them break, Dish them neatly on a glass dish, reduce the syrup by boiling it quickly for a few minutes; let it cool a little, then pour | it over the apples, Have ready quite half a pint of custard, pour it round, but not over, the apples when they are quite cold, and the dish is ready for table. A few almonds blanched and cut into strips, and stuck in the apples, would improve their appearance,

Time, from twenty to thirty minutes to stew the apples.

Arrowroot Blanc Mange (an inexpensive Supper Dish). INGRE DIENTS.-4 heaped tablespoonfuls of arrowroot, 14 pints of milk, 3 laurel leaves or the rind of a lemon, sugar to taste, Mode.-Mix to a smooth batter the arrowroot with a half pint of milk; put the other pint on the fire, with laurel leaves or lemon-peel, whichever may be preferred, and let the milk steep until it is well flavored, Then strain the milk, and add it, boiling, to the mixed arrowroot sweeten it with sifted sugar, and let it boil, stirring it all the time, till it thickens sufficiently to come from the saucepan. Grease a mould with pure salad-oil, pour in the blanc-mange, and when quite set, turn it out on a dish, and pour round it a compôte of any kind of fruit, or garnish it with jam. A tablespoonful of brandy stirred in just before the blanc-mange is moulded, very much improves the flavor of this sweet dish,

Time, altogether, half an hour.
Boiled Custards. -- INGREDIENTS,

-1 pint of milk, 5 eggs, 8 ounces of loaf sugar, 3 laurel leaves, or the rind of a lemon, or a few drops of essence of vanilla, 1 tablespoonful of brandy,

Mode.- Put the milk into lined saucepan, with the sugar, and which ever of the above flavorings may be preferred (the lemon-rind flavors custards most deliciously), and let the milk steep by the side of the fire until it is well flavored. Bring it to the point of boiling, then strain it into a basin; whisk the eggs well, and, when the milk has cooled a little, stir in the eggs, and strain this mixture into a jug, Place this jug in a saucepan of boiling water over the fire. Keep stirring the custard one way until it thickens; but on no account allow it to reach the boiling point, as it will instantly curdle and be full of lumps. Take it off the fire, stir in the brandy, and, when this is well-mixed with the custard, pour it into glasses, which should be rather more than three parts full. Grate a little nutmeg over the top, and the dish is ready for table, To make custards look and eat better, ducks' eggs should be used, when ob tainable; they add very much to the flavor and richness, and so many are not required as of the ordinary eggsfour ducks' eggs to the pint of milk making a delicious custard. When desired extremely rich and good, cream should be substituted for the milk, and double the quantity of eggs used, to those mentioned, omitting the whites,

Time, half an hour to infuse the lemon-rind, about ten minutes to stir the custard,

Lemon Blanc-Mange. INGREDI ENTS.1 quart of milk, the yolks of 4 eggs, 3 ounces of ground rice, 6 ounces of pounded sugar, 1 ounces of fresh butter, the rind of 1 lemon, the juice of 2, ounce of gelatine,

Mode, Make a custard with the yolks of the eggs and half a pint of the milk, and, when done, put it into a basin; put half the remainder of the milk into a saucepan with the ground rice, fresh butter, lemon-rind, and

three ounces of the sugar, and let these ingredients boil until the mixture is stiff, stirring them continually; when done, pour it into the bowl where the custard is, mixing both well together. Put the gelatine with the rest of the milk into a saucepan, and let it stand by the side of the fire to dissolve. Boil for a minute or two, stir carefully into the basin, adding three ounces more of pounded sugar. When cold, stir in the lemon-juice, which should be carefully strained, and pour the mixture into a well-oiled mould, leaving out the lemon-peel, and set the mould in a pan of cold water until wanted for table. Use eggs that have rich-looking yolks; and, should the weather be very warm, rather a larger proportion of gelatine must be allowed.

Time, altogether, half an hour.

How to Mould Bottled Jellies.Uncork the bottle. Place it in a saucepan of hot water until the jelly is reduced to a liquid state. Taste it, to ascertain whether it is sufficiently flavored, and if not, add a little wine. Pour the jelly into moulds which have been soaked in water. Let it set, and turn it out by placing the mould in hot water for a minute; then wipe the outside, put a dish on the top, and turn it over quickly. The jelly should then slip easily away from the mould, and be quite firm. It may be gar

nished as taste dictates.

CANDIES.-Plain Taffy.- Boil a quart of molasses over a slow fire for half an hour, keep stirring it, do not let it boil over; add half teaspoonful of powdered carbonate of soda; when it thickens, drop a little in cold water; if it becomes brittle it is done; flavor it with vanilla, lemon, or any of the essences, to taste, then pour it into a shallow dish that has been buttered; set away to cool.

Everton Taffy. Melt three ounces of fresh butter and one pound of brown sugar; boil over a clear fire until the syrup becomes brittle, when drop into cold water: this will require about a quarter of an hour; (if desired it may be flavored when first put over the fire

with essence of lemon or ground ginger;) pour into a shallow dish buttered, and set away to cool.

Molasses Candy.-One pound granulated sugar, two pints best New Orleans molasses, boil slowly ten minutes, then add three tablespoonfuls of vinegar, and boil until it becomes brittle, when a little is dropped into cold water, then stir in a little carbonate of soda, pour it into a dish, and work with the hand; the more it is pulled out the whiter it will become.

Note. Some persons prefer three pints of molasses, instead of sugar and molasses: before pouring it out of the kettle it may be flavored to the taste with any kind of extract.

Ginger Candy.-One pound refined crushed sugar, one-third pint of water, boil it to a thin syrup, then take out a little of the syrup, and mix it smoothly with a teaspoonful of ground ginger, then stir it altogether in the kettle, boil it slowly a minute, then add the grated rind of a lemon, and keep stirring it until it will fall in a mass from the spoon. Should it accidentally be boiled too much, so as to fall into a powder, add a little water, and boil again; when done, drop it on buttered plates in small cakes.

Cream Candy. Boil three pounds of loaf sugar and half pint of water over a slow fire for half an hour, then add a teaspoonful of carbonate of soda and a tablespoonful of vinegar; keep it stirring, and boil it until it becomes brittle; flavor it to taste with a little lemon, vanilla, or other extract, as preferred; rub some butter on the hands, and pull it about until it beinto the shape required. comes white, then twist it, or cut it

Cocoanut Candy. - Pare and grate for each half pound; boil half pound a cocoanut, or cut into small pieces, loaf sugar, and two tablespoonfuls of water; when it comes to a boil, stir in boiled brittle, then flavor it with lemon, the cocoanut, keep stirring until it is or any other essence required; immediately pour it into a buttered dish, and cut it any form desired.

Candy Drops. - May be made

almost any flavor and color. Pound refined sugar, and sift it through a fine sieve, put it into an earthen vessel, with a little water, and a little of the flavoring extract required. (If too liquid the syrup will be too thin, and the drops will run together; if too thick, it cannot be poured out easily.) When well mixed into a stiff paste, put it into a small saucepan and set it over the fire; when it begins to bubble, stir it a little, and take it from the fire, and drop it in small lumps on sheets of buttered tin; after standing two hours, place them inside the oven to finish drying; as soon as hard and transparent, take them away from the fire.

Note. Strawberry, raspberry, orange, clove, Jessamine, or any other kind may be made by adding those extracts before taking the saucepan off the fire. The syrup may be colored before taking it off the fire, ns follows: For red, use carmine lakes or cochineal; for violet, use blue and carmine lakes; for orange, use yellow lakes

of saffron.

Peppermint Lozenges.-- INGREDIENTS.1 ounce picked gum tragacanth, soaked six hours, with 2 ounces tepid water, in a gallipot, and then prepared by squeezing or wringing it through a cloth, 14 pounds fine icing sugar, and a teaspoonful essence of peppermint.

Work the prepared gum with the flattened fist, on a very clean dish, until it becomes perfectly white and elastic, then gradually work in the sugar, adding the peppermint when the paste has acquired a compact, smooth, elastic substance: a few drops of thick wet cobalt blue should be added while working the mass, to give it a brilliant whiteness. This paste is now to be rolled out, with fine sugar dredged over the slab, to the thickness of two-penny pieces; it may now be cut out with a circular cutter the size of a dime, and place them on a sugarpowdered paper to dry; when quite dry, keep them in well-stoppered 'bottles in a dry place.

Note. Instead of using a circular cutter, they may be cut in squares with a buttered knife.

Ginger Lozenges are made same as Peppermint, except one ounce of

ground ginger to flavor, and a few drops thick wet gamboge to color.

Hoarhound Lozenges. INGREDIENTS. 1 ounce of gum dragon, soaked in a of a pint of strong extract of hoarhound, and 14 pounds of fine icing sugar. Proceed the same as for Peppermint Lozenges.

Cinnamon Lozenges.-The same as Peppermint, except a dessertspoonful of essence of cinnamon for flavoring, and a few drops of thick wet burnt umber, with a pinch of carmine to color.

Clove Lozenges.-The same as Peppermint, except essence of cloves to Havor and a few drops of wet burnt umber to color.

Orange Lozenges. INGREDIENTS, -1 ounce prepared gum, 14 pounds fine sugar, 2 ounces orange; sugar the gum to be soaked in 2 ounces of orange-flower water. Proceed same as for Peppermint Lozenges.

Cough Lozenges. INGREDIENTS, 1 ounce prepared gum soaked in 2 ounces of orange-flower water, 2 pounds fine sugar, 50 drops of paregoric, 20 drops ipecacuanha, 14 ounces syrup of squills. Work the gum on the slab with one-third of the sugar, gradually work in the syrup of squills, then the remainder of the sugar, and the ipecncuanha. Finish this excellent lozenge the same as directed for Peppermint.

Coltsfoot Lozenges.-INGREDIENTS. 1 ounce gum dragon, soaked in 2 ounces of orange flower water, 14 pounds of fine sugar, and ounce of essence of Collsfoot. Proceed as for Peppermint Lozenges.

Cayenne and Catechu Lozenges. INGREDIENTS. 1 ounce gum dragon, soaked in 2 ounces of water, 2 pounds fine sugar, ounce essence Cayenne, and ounce prepared catechu. Proceed as for Peppermint Lozenges.

Brown's Bronchial Troches. - INGREDIENTS. 4 ounces gum Arabic, soaked in 4 ounces of water, 14 pounds fine sugar, 4 ounces pulverized cubebs, 1 ounce pulverized extract of conium, and 1 pound of pulverized extract of liquor

ice.

Proceed as for Peppermint Lor enges. Excellent for coughs and throat affections.

Ice Cream.-FREEZING WITH ICE. — The use of ice in cooling depends upon the fact of its requiring a vast quantity of heat to convert it from a solid into a liquid state, or in other words, to melt it; and the heat so required is obtained from those objects with which it may be in contact. A pound of ice requires nearly as much heat to melt it as would be sufficient to make a pound of cold water boiling hot: hence its cooling power is extremely great. But ice does not begin to melt until the temperature is above the freezing-point, and therefore it cannot be employed in freezing liquids, etc., but only in cooling them. If, however, any substance is mixed with ice which is capable of causing it to melt more rapidly, and at a lower temperature, a still more intense cooling effect is the result; such a substance is common salt (though rock salt is invariably used by professional manufacturers), and the degree of cold produced by the mixture of one part of salt with two parts of snow or pounded ice, is greater than thirty degrees below freezing. In making ice cream and dessert ices, the following articles are required :Pewter ice - pots with tightly-fitting lids, furnished with handles; wooden ice-pails, to hold the rough ice and salt, which should be stoutly made, about the same depth as the ice-pots, and nine or ten inches more in diameter, each should have a hole in the side, fitted with a good cork, in order that the water from the melted ice may be drawn off as required. In addition, a broad spatula, about four inches long, rounded at the end, and furnished with a long wooden handle, is necessary to scrape the frozen cream from the sides of the ice-pot, and for mixing the whole smoothly together; or a long knife, having a straight blade, will answer the purpose. When making ices, place the mixture of cream and fruit to be frozen in the ice-pot, cover it with the lid, and put the pot in the ice-pail, which proceed to fill up with coarsely-pounded ice and salt, in the proportion of about one part of salt to

three of ice. Let the whole remain a few minutes (if covered by a blanket, so much the better), then whirl the pot briskly by the handle for a few minutes, take off the lid, and with a spatula, or knife, scrape the iced cream from the sides, mixing the whole smoothly. Put on the lid, and whirl again, repeating all the operations every few minutes until the whole of the cream is well frozen. Great care and considerable labor are required in stirring, so that the whole cream may be smoothly frozen, and not in hard lumps. When finished, if it is required to be kept any time, the melted ice and salt should be allowed to escape, by removing the cork, and the pail filled up with fresh materials. It is scarcely necessary to add, that if any of the melted ice and salt is allowed to mix with the cream, the latter is | spoiled.

Note. Amateur ice cream makers are not generally aware that the operation of "beating," by which the quality of the cream is vastly improved, and the quantity turned out nearly doubled; as, for instance, fer quarts of the mixed liquid cream will, when "beaten up" after freezing, turn out, by measurement, from eig it to ten quarts of the luscious delicacy.

FREEZING WITHOUT ICE. — From the difficulty of obtaining ice in places distant from large towns, and in hot countries, and from the impractica bility of keeping it any length of time, or, in fact, of keeping small quantities more than a few hours, its use is much limited, and many have been the attempts to obtain an efficient substitute. For this purpose various salts have been employed, which, when dissolved in water, or in acids, absorb a sufficient amount of heat to freeze substances with which they may be placed in contact.

Many of the freezing mixtures which are to be found described in books are incorrectly so named, for although they themselves are below the freezing point, yet they are not sufficiently powerful to freeze any quantity of water, or other substances, when placed in a vessel within them.

The following is the composition of

the new freezing preparation, which is now exported so largely to India, and the composition of which has hith erto never been made public: Actual quantities one pound of muriate of ammonia, or sal ammoniac, finely powdered, is to be intimately mixed with two pounds of nitrate of potash or saltpetre, also in powder; this mixture we may call No. 1. No. 2 is formed by crushing three pounds of the best soda. In use, an equal bulk of both No. 1 and No. 2 is to be taken, stirred together, placed in the ice-pail surrounding the ice-pot, and rather less cold water poured on than will dissolve the whole; if one quart of No. 1, and the same bulk of No. 2 are taken, it will require about one quart of water to dissolve them, and the temperature will fall, if the materials used are cool, to nearly thirty degrees below freezing. Those who fail, may trace their want of success to one or other of the following points: the use of too small a quantity of the preparation, the employment of a few ounces; whereas, in freezing ices, the ice-pot must be entirely surrounded with the freezing material: no one would attempt to freeze with four ounces of ice and salt. Again, too large a quantity of water may be used to dissolve the preparation, when all the excess of water has to be cooled down instead of the substance it is wished to freeze. All the materials used should be pure, and as cool as can be obtained. The ice-pail in which the mixture is made must be of some non-conducting material, as wood, which will prevent the access of warmth from the air; and the icepot, in which the liquor to be frozen is placed, should be of pewter, and surrounded nearly to its top by the freezing mixture. Bear in mind that the making of ice cream, under any circumstances, is an operation requiring considerable dexterity and practice. Strawberry Ice Cream. Take one pint of strawberries, one pint of cream, nearly half a pound of powdered white sugar, the juice of a

lemon; mash the fruit through a sieve, and take out the seeds; mix with the other articles, and freeze. A little new milk added makes the whole freeze more quickly.

Raspberry Ice Cream. The same as strawberry. These ices are often colored by cochineal, but the addition is not advantageous to the flavor. Strawberry or raspberry jam may be used instead of the fresh fruit, or equal quantities of jam and fruit employed. Of course the quantity of sugar must be proportionately diminished.

Chocolate Ice Cream. Boil one quart of milk, grate half pound best chocolate, and stir into the milk; let it boil until it becomes thick, then add a quarter of a pound of fine sugar; when cool add one quart of cream, stir well and pour into the freezer.

Cherry Ice Cream. - Pound half a pound unstoned preserved cherries, put them into a basin with a pint of cream, the juice of a lemon, and a quarter of a pint of syrup; pass it through a sieve and freeze it,

Currant Ice Cream. Put three large spoonfuls of currant jelly in a basin, with a quarter of a pint of syrup, the juice of three lemons, add one quart of cream and a little cochineal; mix it well together, pass it through a sieve, then freeze it.

Lemon Ice Cream.

Mix the juice of four lemons, the peel of one grated, and half a pint of syrup, with one pint of cream; work it well together, pass it through a sieve, then freeze it.

Pineapple Ice Cream.

Pound or grate the inside of a pineapple, rub one pound of this pulp through a strainer, then put it in a stewpan with three-quarters of a pound of fine sugar, the yolks of three eggs, and one and a half pints of cream; mix well together, then place it over the fire to thicken, but do not let it boil, then pass it through a sieve, and freeze it.

Coffee Ice Cream. Mix one large cupful of made coffee, quite strong, with half a pound of fine sugar, and the yolks of two eggs well beaten, into a stewpan; place it over the fire to