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pulp; twenty minutes to boil after the - 1 pint of milk, 5 egga, 8 ounces of sugar is added,

loaf sugar, 3 laurel leuven, or the rind Stewed Apples and Custard-(

af) a lemon, or a few drops of essence pretty dish for a Juvenile Mupper). - 1 vanilla, 1 tablespoonful of brandy, INGRIDHINTH. -7 good sized apples, the Mode. -- Put the milk into a lined rind of lemon or 4 cloves, pound of saucepan, with the nugar, and which. sugar, I pint of water, pint of oustard, ever of the above flavorings may be

Mode.- Pare and take out the cores preferred (the lemon-rind llavors cusof the apples without dividing them, tardis most deliciously), and let the and, if possible, leave the stalks on milk steep by the side of the fire until boil the sugar and water together for it is well flavored. Bring it to the ten minutes, then put in the apples point of boiling, then train it into a with the lemon-rind or cloves, which basin; whink the eggs well, and, when ever flavor may be preferred, and sim- the milk has cooled a little, stir in the mer gently until they are tender, tak eggs, and atrain this mixture into a ing care not to let them break, Dinh jug. Place this jug in a saucepan of them neatly on a glans dinh, reduce the boiling water over the fire.* Keep syrup by boiling it quickly for a few stirring the custard one way until it minutes ; let it cool a little, then pour thickens; but on no account allow it it over the apples, Have ready quito to reach the boiling point, as it will half a pint of custard, pour it round, instantly curdle and be full of lumps, but not over, the apples when they are Take it off the fire, stir in the brandy, quite cold, and the dish is ready for and, when this is well-mixed with the table. A low almonds blanched and custard, pour it into glasses, which out into strips, and stuck in the apples, should be rather more than three parts would improve their appearance,

full. (rate a little nutmeg over the Time, from twenty to thirty minutes top, and the dish is ready for table, to stew the apples,

To make oustards look and eat better, Arrowroot Blano - Mange --(an ducks' eggs should be used, when ob inexpensive Supper Dinh), - INGRI- tainable; they add very much to the DIINTA -4 heapel tablespoonfuln of ar. flavor and richness, and so many are rowroot, 14 pinis of milk,' s laurel leaves not required as of the ordinary egg or the rind of . a lemon, sugar to tante, four ducks' or to the pint of inilk

Mode-Mix to a smooth batter the making a delicious custard. When arrowroot with a half pint of milk; desired extremely rich and good, put the other pint on the fire, with cream should be substituted for the laurel leaves or lemon-peel, whichever milk, and double the quantity of eggs may be preferred, and let the milk used, to those mentioned, omítting the steep until it is well flavored. Then whites, struin the milk, and add it, boiling, to Time, half an hour to infuse the the mixed arrowroot; sweeten it with lemon-rind, about ten minutes to atir sifted sugar, and let it boil, stirring it the custard. all the time, till it thickens sufficiently Lemon Blanc-Mange. --- INGREDIto come from the saucepan, Grease a ENTH, --I quart of milk, the yolka of 4 mould with pure palad-vil

, pour in the eggs, 8 ounces of ground rice, 6 ounces blano-mange, and when quito net, turn pounded sugar, 14 ounces of fresh it out on a dinh, and pour round it a butler, the rind of 1 lemon, the juive compôte oťany kind of fruit, or garnish of 2 ounce of gelatine, it with jam. A tablespoonful of brandy Mode, Make a custard with the stirred in just before the blanc mange yolks of the eyes and half' a pint of the is moulded, very much improves the milk, and, whon done, put it into a flavor of this sweet dish,

basin; put half the remainder of the Time, altogether, half an hour, milk into a saucepan with the ground Boiled Custards. --- INGREDIENTS. I rion, frend butter, lemon-rind, and three ounces of the sugar, and let these | with essence of lemon or ground giningredients boil until the mixture is ger;) pour into a shallow dish buttered, stiff

, stirring them continually; when and set away to cool. done, pour it into the bowl where the Molasses Candy.-One pound grancustard is, mixing both well together. ulated sugar, two pints best New OrPut the gelatine with the rest of the leans molasses, boil slowly ten minmilk into a saucepan, and let it stand utes, then add three tablespoonfuls of by the side of the fire to dissolve. vinegar, and boil until it becomes britBoil for a minute or two, stir carefully tle, when a little is dropped into cold into the basin, adding three ounces more water, then stir in a little carbonate of of pounded sugar. When cold, stir in soda, pour it into a dish, and work the lemon-juice, which should be care- with the hand; the more it is pulled fully strained, and pour the mixture out the whiter it will become. into a well-oiled mould, leaving out the lemon-peel, and set the mould in a lassus, instead of sugar and molasses: before pour

Note. – Some persons prefor three pints of mopan of cold water until wanted for table. ing it out of the kettle it may be flavored to the Use eggs that have rich-looking yolks;

taste with any kind of extract. and, should the weather be very warm, rather a larger proportion of gelatine crushed sugar, one-third pint of water,

Ginger Candy.-One pound refined must be allowed.

boil it to a thin syrup, then take out a Time, altogether, half an hour.

little of the syrup, and mix it smoothly How to Mould Bottled Jellies. — with a teaspoonful of ground ginger, Uncork the bottle. Place it in a

then stir it altogether in the kettle, saucepan of hot water until the jelly boil it slowly a minute, then add the is reduced to a liquid state. Taste it, grated rind of a lemon, and keep stirto ascertain whether it is sufficiently ring it until it will fall in a mass from flavored, and if not, add a little wine.

the spoon. Should it accidentally be Pour the jelly into moulds which have boiled too much, so as to fall into a been soaked in water. Let it set, and powder, add a little water, and boil turn it out by placing the mould in again; when done, drop it on buttered hot water for a minute; then wipe the plates in small cakes. outside, put a dish on the top, and Cream Candy. - Boil three pounds turn it over quickly. The jelly should of loaf sugar and balf pint of water then slip easily away from the mould,

over a slow fire for half an hour, then and be quite firm. It may be gar- add a teaspoonful of carbonate of soda nished as taste dictates.

and a tablespoonful of vinegar; keep CANDIES.- Plain Taffy. - Boil a

it stirring, and boil it until it becomes quart of molasses over a slow fire for brittle; flavor it to taste with a little half an hour, keep stirring it, do not lemon, vanilla, or other extract, as let it boil over; add half teaspoonful preferred; rub some butter on the of powdered carbonate of soda; when hands, and pull it about until it beit thickens, drop a little in cold water; if it becomes brittle it is done ; flavor into the shape required.

comes white, then twist it, or cut it it with vanilla, lemon, or any of the Cocoanut Candy: --- Pare and grate essences, to taste, then pour it into a shallow dish that has been buttered; for each half pound; boil half pound

a cocoanut, or cut into small pieces, get away to cool.

loaf sugar, and two tablespoonfuls of Everton Taffy. - Melt three ounces

water; when it comes to a boil, stir in of fresh butter and one pound of brown the cocoanut, keep stirring until it is sugar; boil over a clear fire until the boiled brittle, then flavor it with lemon, syrup becomes brittle, when drop into

or any other essence required; immedicold water: this will require about a ately pour it into a buttered dish, and quarter of an hour; (if desired it may

cut it any form desired. be flavored when first put over the fire

Candy Drops. – May be made

off the Are

of mulTrun.

almost any flavor and color. Pound re- ground ginger to flavor, and a few fined sugar, and sift it through a fine drops thick wet gamboge to color. sieve, put it into an earthen vessel, Hoarhound Lozenges. - INGREDIE with a little water, and a little of the INTA. - 1 ounce of yum dragon, socker flavoring extract required. (If too

(If tog in all of a pint of strong extract of hoarliquid the syrup will be too thin, and hound, and 14 pounds of fine icing sugar. the drops will run together; if too Proceed the same as for Peppermint thick, it cannot be poured out easily.) Lozenges. When well mixed into a stiff paste, Cinnamon Lozenges.-The same as put it into a small saucepan and set it Peppermint, except u dessertspoonful over the fire ; when it begins to bubble, of essence of cinnamon for flavoring, stir it a little, and take it from the fire, and a few drops of thick wet burnt und drop it in small lumps on sheets umber, with a pinch of cnrmine to color, of buttered tin; after standing two Clove Lozenges. --The same as Pepe hours, place them inside the oven to permint, except essence of cloves to finish drying; as soon as hard and trans. Havor and a few drops of wet burnt parent, take them away from the fire. umber to color,

Orange Lozenges.--I NAREDIENTS, Notr. - Strawberry, raspberry, orange, clove, jewanmine, or any other kind may be made liy

--- 1 ounce prepared gum, 14 pounds fine adding thivee extracts before taking the notice pani Hugar, 2 ounces orange; engar the quem

The syrup my be colored before to be soaked in 2 ounces of orange-flower taking it off the fire, il follow: - For redl, 1180 carmine lakes or cochineal; for violet, te blue water. Proceed samous for Peppermint aud carmine luke ; for orange, une yellow lakes

Lozenges.

Cough Lozenges. - I NOREDIENTS, Peppermint Lozenges.-- Ingredi. 1 ounce prepared qum soaked in 2 ENTS. -- 1 ounce picked gum tragacanth, ounces of orange-flower water, 2 pminda soaked six hours

, with 2 ounced tepid fine sugar, 60 drops of pareyorio, 20 water, in a gallipot, and then prepared drops ipecacuanha, 14 ounces syrup of by squeezing or wringing it through a quills. Work the gum on the slab with cloth, 14 pounds fine icing sugar, and a one-third of the sugar, gradually work teaspoonful essence of peppermint. in the syrup of squills, then the re.

Work the prepared guin with the mainder of the sugar, and the ipecacflattened tist, on a very clenn dish, uanba. Finish this excellent lozenge until it becomes perfectly white and the same as directed for Peppermint. elastic, then gradually work in the Coltsfoot Lozenges.--INGREDIENTS. sugar, adding the pepperinint wlien - 1 ounce gum dragon, soaked in 2 ounces the puste las acquired a compact, of orange-flower water, 14 pounds of fine smooth, elastic substance: a few drops rugar, and ounce of ergence of Collafoot. of thick wet cobalt blue should be proceed as for Peppermint Lozenges. added while working the mass, to give

Cayenne and Catechu Lozenges. it a brilliant whiteness. This paste is INGREDIENTS. 1 ounce yum dragon, now to be rolled out, with line sugar soaked in 2 ouncer of water, % points dredged over the slab, to the thickness fine sugar, ounce morence (hyenne, and of two-penny pieces; it may now be ounce prepared catechu. Proceed 1,4 cut out with a circular cutter the size for Peppermint Lozenges. of a dime, and place them on a sugar

Brown's Bronchial Troches.- INpowdered paper to dry; when quite GREDIENTS. 4 ounoce qum Arabir, dry, keep thein in well-atuppered boto son ked in 4 ounces of water, 14 pounds tles in a dry place.

fine sugar, 4 ounces pulverizeil cubeba, 1

ounce pulverizred extructorconium, and Note. - Instead of using a circular cutter, they may be out in squares with a buttered knife.

1 pound of pulverized extract of liquor

ice. Proceed as for Peppermint Lot Ginger Lozenges are made same enges. Excellent for coughs and throat as Peppermint, except one ounce of affections.

Ice Cream. - FREEZING WITH ICE.
The use of ice in coming depende derece of ice Let the whole remain a

few minutes (if covered by a blanket, upon the fact of its requiring a vast so much the better), then whirl the pot quantity of heat to convert it from a briskly by the handle for a few min. solid into a liquid state, or in other utos, take off the lid, and with a words, to melt it ; and the heat so re- spatula, or knife, scrape the iced cream quired is obtained from those objects from the sides, mixing, the whole with which it may be in contact. A smoothly. Put on the lid, and whirl pound of ice requires nearly as much again, repeating all the operations heat to melt it as would be sufficient to every few minutes until the whole of make a pound of cold water boiling hot: the cream is well frozen. Great care hence its cooling power is extremely and considerable labor are required in great. But ice does not begin to melt stirring, so that the whole cream may until the temperature is above the be sinvothly frozen, and not in hard freezing point, and therefore it cannot lumps. When finished, if it is required be employed in freezing liquids, etc., to be kept any time, the melted ice but only in cooling them. If, however, I and salt 'should be allowed to escape, any substance is mixed with ice which by removing the cork, and the pail is capable of causing it to melt more filled up with fresh materials. It is rapidly, and at a lower temperature, a scarcely' necessary to add, that if any suill more intense cooling effect is the of the melted ice and salt is allowed result; such a substance is common to mix with the cream, the latter is salt (though rock salt is invariably used spoiled. by professional manufacturers), and

Note. Amateur ice cream makers are not gen. the degree of cold produced by the

erally aware that the operation of " bedting," hy mixture of one part of salt with two what the quality of the cream is rastly megnerd, parts of snow or pounded ice, is greater instatic Kw yurts of the mix est liquid cream will,

and the quantity turtied out warly doubled; as, for than thirty degrees below freezing. In

fler irrering, turn out, ly making ice cream and dessert ices, the measure tent, from cigit tu ten quarts of the luscious

delicacy. following articles are required :Pewter ice - pots with tightly fitting FREEZING wrrhour ICE. — From lids, furnished with handles; wooden the disticulty of obtaining ice in places ice-pails, to hold the rough ice and distant froin large towns, and in hot sals, which should be stoutly made, countries, and from the impracticaabout the same depth as the ice-pots, bility of keeping it any length of time, and nine or ten inches more in diam

or, in fact, of keeping small quantities eter, each should have a hole in the

more than a few hours, its use is much side, fitted with a good cork, in order limited, and many have been the althat the water from the melted ice may tempts to obtain an etlicient substitute. be drawn off as required. In addition, For this purpose various salts have * broad spatula, "about four inches been employed, which, when dissolved loug, rounded at the end, and furnished in water, or in acids, absorb a sufwith a long wooden handle, is neces

ficient amount of heat to freeze subsary to scrape the frozen cream from stances with which they may be placed the sides of the ice.pot, and for mixing in contact. the whole smoothly together; or a long Many of the freezing mixtures which knife, having a straight blade, will an are to be found described in books are swer the purpose. When making ices, incorrectly so named, for although place the mixture of cream and fruit they themselves are below the freezing is be frozen in the ice-pot, cover it point, yet they are not sufficiently with the lid, and put the pot in the powerful to freeze any quantity of ice-pail, which proceed to till up with water, or other substances, when placed coarsely pounded ice and salt, in the in a vessel within them. proportion of about one part of salt to

The following is the composition of

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the new freezing preparation, which lemon; mash the fruit through a nieve, is now exported so largely to India, and take out the needs; mix with the and the coinposition of which has hith other articles, and freeze. A little erto never bcen made public: Actual new milk added makes the whole quantities -- one pound of muriate of freeze more quickly. aminonia, or mal ammoniac, finely Raspberry Ice Cream. -- The same powdered, is to be intimately mixed as strawberry. There ices are often with two pounds of nitrate of potuh or colored by cochineal, but the addition saltpetre, also in powder; this mix is not advantageous to the flavor. ture we may call No. 1. No. 2 in Strawberry or raspberry jam may be formed by crushing three pounds of used instead of the fresh fruit, or equal the best soda. In une, an equal bulk quantities of jam and fruit employed. of both No. 1 and No. 2 is to be taken, of course the quantity of sugar must stirred together, placed in the ice-pail be proportionately diminished. surrounding the ice-pot, and rather Chocolate Ice Cream. -- Boil one less cold water poured on than will quart of milk, grate half pound bent dissolve the whole; if one quart of No. chocolate, and stir into the milk; let it 1, and the same bulk of No. 2 are boil until it becomes thick, then add taken, it will require about one quart a quarter of a pound of fine nugar; of water to dissolve them, and the when cool add one quart of cream, stir temperature will fall, if the materials well and pour into the freezer. used are cool, to nearly thirty degrees Cherry Ice Cream. - Pound half a below freezing. Those who fail, may pound unstoned preserved cherries, put trace their want of success to one or them into a basin with a pint of cream, other of the following points : -- the the juice of a lemon, and a quarter of use of too small a quantity of the pre- a pint of syrup; pass it through a vieve paration, the employment of a few and freeze it. ounces; whereas, in freezing ices, the Currant Ice Cream. - Put three ice-pot must be entirely, surrounded large spoonfuls of currant jelly in a with the freezing material: no one basin, with a quarter of a pint of syrup, would attempt to freeze with four the juice of three lemons, add one ounces of ice and salt. 'Again, too quart of cream and a little cochineal ; large a quantity of water may be used mix it well together, pass it through a to dissolve the preparation, when all sieve, then freeze it. the excess of water has to be cooled Lemon Ice Cream. - Mix the juice down instead of the substance it is of four lemony, the peel of one grated, wished to freeze. All the materials and half a pint of Hyrup, with one pint used should be

pure,

and cool ay can of cream; work it well together, pass it be obtained. The ice-pail in which through a nieve, then freeze it. the mixture is made must be of some Pineapple Ice Cream. - Pound or

, which will prevent the access of

grate the inside of a pineapple, rub

one pound of this pulp through a warmth from the air; and the ice- strainer, then put it in a wtewpan with pot, in which the liquor to be frozen three-quarters of a pound of fine sugar, is placed, should be of pewter, and the yolks of three oggm, and one and a surrounded nearly to its top by the half pints of cream; mix well together, freezing mixture. Bear in mind that then place it over the fire to thicken, the making of ice cream, under any but do not let it boil, then pass it circumstances, is an operation requir- through a siovo, and freeze it. ing considerable dexterity and practice. Coffee Ice Cream. -- Mix one large

Strawberry Ice Cream. - Take cupful of made coffee, quite strong, one pint of strawberries, one pint of with half a pound of fine sugar, creain, nearly half a pound of pow. and the yolks of two eggs well benten, dered white sugar, the juice of a into a stewpan ; place it over the fire to

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