hot, but do not let it boil; then mix it gradually with the beaten eggs and sugar, toss it to and fro from the saucepan into a jug two or three times, grate a little nutmeg on the top and serve. A wineglassful of spirits may be added if liked. To Keep Cider Sweet. In thirty gallons of cider, put two quarts of malt, or, instead of malt, put in two pounds of raisins, and quarter of a pound of mustard seeds. Instead of driving the bung in, paste a piece of brown paper over the hole. Cider Wine. To ten gallons of good new cider, put twenty pounds of sugar, two pounds of raisins, cut in half, and five ounces of isinglass. Put it into a ten-gallon cask, let it stand, filling it up at the bung daily. After nine days, put the bung in the barrel; in four months bottle it for use. It will be so good, you will wish you had made more of it. Raspberry Vinegar. Put a pound of very fine ripe raspberries in a bowl, bruise them well, and pour upon them a quart of the best white wine vinegar next day strain the liquor on a pound of fresh ripe raspberries; bruise them also, and the following day do the same, but do not squeeze the fruit, or it will make it ferment; only drain the liquor as dry as you can from it. Finally, pass it through a canvas bag, previously wet with the vinegar, to prevent waste. Put the juice into a stone jar, with a pound of sugar, broken into lumps, to every pint of juice; stir, and when melted, put the jar into a pan of water; let it simmer, and skim It; let it cool, then bottle it; When cold it will be fine and thick, like strained honey, newly prepared. Scotch Punch, or Whiskey Toddy -(The Duke of Athol's Recipe). Pour about a wineglassful of boiling water into a half-pint tumbler, and sweeten according to taste. Mtir well up, then put in a wineglassful of whiskey, and add a wineglassful and a half more boiling water. He sure the water is boiling. Never put lemon into toddy. The two in combination, in almost every instance, produce acidity in the stomach, If possible, store your whiskey in the wood, not in bottles, as keeping it in the cask mellows it, and dissipates the coarser particles. Mulled Wine. — INGREDIENTS. pint of wine, § pint of water, 1 egg, sugar, nutmeg, Mix the wine and water together, and let it boil; beat the eggs in a pan, pour them into the wine, then quickly pour the whole from one vessel into another five or six times; add sugar and nutmeg to taste. Mulled Cider, — INGREDIENTS. 1 pint of cider, 2 eggs, sugar and nutmeg, Boil the cider, have the eggs well beaten, pour them into the cider, then quickly pour the whole from one vessel to another five or six times; add sugar and nutmeg to taste. Economy of Tea. A given quantity of tea is similar to malt-only imparting strength to a given quantity of water, therefore any additional quantity is waste. Two small teaspoonfuls of good black tea, and one three parts full of green, is sufficient to make three teacupfuls agreeable, the water being put in, in a boiling state, at once; a second addition of water gives a vapid flavor to tea. In Preparing Tea a good economist will be careful to have the best water, that is, the softest and least impreg nated with foreign mixture; for if tea le infused in hard and in soft water, the latter will always yield the greatest quantity of the tannin matter, and will strike the deepest black with sulphate of iron in solution. Tea-Making. Dr. Kitchiner recommends that all the water necessary should be poured in at once, as the second drawing is bad. When much tea is wanted, it is better to have two teapots instead of two drawings. Another Method. The water should be fresh boiled (not exhausted by long boiling). Fcald the teapot and empty it; then put in as much water as necessary for the first cups; put the tea on it as in brewing, and close the lid as quickly as possible. Let it stand three minutes and a half, or, if the quantity be large, four minutes, then fill the cups. This is greatly superior to the ordinary method, the aroma being preserved instead of escaping with the steam, as it does when the water is poured on the tea. A French chemist asserts that if tea be ground like coffee before hot water is poured upon it, it will yield nearly double the amount of its exhilarating qualities. to spoil it; and Europeans, after a little practice (longer, however, than we had), are said to prefer it to the clear infusion drunk in France. In every hut these coffee boilers may be seen suspended, and the means for pounding the roasted berry are always ready at hand. Substitute for Cream in Tea or For a long time we used the coffee Coffee. Beat the white of an egg to ground as coarsely as it is usually sold a froth, put to it a very small lump of in the stores. Although procuring the butter, and mix well. Then stir it in best berries possible, we did not unigradually, so that it may not curdle. formly succeed in obtaining at the If perfectly mixed, it will be an excel-breakfast table a first rate beverage. lent substitute for cream. We consulted many wiseacres, some of whom said that the water used should be hotter, others that the coffee should be first soaked in cold water, etc., etc. By accident, one day we happened to have the coffee reground to the fineness of snuff. Herein lay the mystery. We have never since failed to obtain a strong full-flavored beverage, and that too without using so large a quantity of coffee. If not convenient to grind it so fine, use it as sold at the stores, but let the quantity required for breakfast be put in cold water overnight, in the morning just boil a minute, and you will have a much better cup of coffee than usual. (Try this once.) Another writer says: "If you put a piece of lump sugar the size of a walnut into a teapot, you will make the tea infuse in half the time." Persons who have tried this last experiment say that the result is satisfactory. In Making Coffee, observe that the broader the bottom and the smaller the top of the vessel, the better the coffee will be. Turkish Mode of Making Coffee. -The Turkish way of making coffee produces a very different result from that to which we are accustomed. A small conical saucepan, with a long handle, and calculated to hold about two tablespoonfuls of water, is the vessel used. The fresh roasted berry is pounded, not ground, and about a dessertspoonful is put into the minute boiler; it is then nearly filled with water, and thrust among the embers. A few seconds suffice to make it boil, and the decoction, grounds and all, is poured out into a small cup, which fits into a brass socket, much like the cup of an acorn, and holding the china cup as that does the acorn itself. The Turks seem to drink this decoction boiling, and swallow the grounds with the liquid. We allow it to remain a minute, in order to leave the sediment at the bottom. It is always taken plain; sugar or cream would be thought i In Sweden, they make excellent coffee. On inquiring at the little hotel how they made it, the following method was given: Take any kind of coffeepot or urn, and suspend a bag of felt or very heavy flannel, so long that it reaches the bottom, bound on a wire just fitting the top; put in the fresh ground pure coffee, and pour on freshly boiled water. The fluid filters through the bag and may be used at once; needs no settling and retains all the aroma. The advantage of this over the ordinary filter is its economy, as the coffee stands and soaks out the strength, instead of merely letting the water pass through it. Beet-Root Coffee. A very good coffee can be made of beet-root in the following manner: Cut dry beet-root into very small pieces, then gradually heat it in a close pan over the fire for about fifteen minutes. Now introduce | liquid, but the albumen in the shape a little sweet fresh butter, and bring it of the white of the egg adhering to up to the roasting heat. The butter the shell, so that a little of the white prevents the evaporation of the sweet-of an egg poured into the coffee will ness and aroma of the beet-root, and clear it just as well as the egg shells. when fully roasted it is taken out, When eggs are scarce, it is extravaground, and used like coffees. A bev- gant to use a whole one for clearing erage made of it is cheap, and as good coffee at one time. Take an egg, maké for the human system as coffee or a hole in the end, and let a teaspoonchicory. ful run out, then put a bit of paper over the hole in the egg and it will not dry up, but will clear coffee & number of times, and a little is just as good as a whole one. Chicory. This is the dried and roasted root of a plant allied to the dandelion, and it is found by almost unanimous testimony to be an agreeable flavorer of coffee. It is "diuretic and aperient"-qualities in its favor, for it is the prevailing defect of our food that it is too astringent and heating, and the fact that chicory finds such general approbation we believe rests in these qualities. We know a respectable grocer who, from conscientions motives, ceased to mix chicory with coffee; the immediate effect was the falling off of his coffee trade, his customers declaring that his coffee was not so good as previously; and he was compelled again to mix chicory with it, to meet their taste. Chicory is found to be "adulterated" with carrots, parsnips, and mangold-wurzel. But as these roots are all of them highly untritious and agreeable, instead of detracting from the claims of chicory, the facts stated rather elevate "clieory" in our estimation, and point to the probability that the roots mentioned possess qualities hitherto imperfectly uscertaineil, and worthy of further ecumination and development. Our remarks are not merely of conjecture, they are founded upon observation and analysis. To Clear Coffee. When the coffee has boiled sufficiently remove it from the fire, and immediately dash in half a teacupful of quite cold water; let it stand a minute, then pour out, and you will have clear coffee. This plan may be too simple for some, and they may prefer to throw an egg-shell in the coffee to settle it. (We propose to remove the mystery from this.) It is not the shell of the egg that clears the CHOCOLATE. Boil one tablespoonful of scraped chocolate in one quart of water for twenty minutes, then add a pint of new milk, and sugar to taste; boil it up for a minute, remove it from the fire, and let it settle, and it is realy for use. COCOA may be made the same as chocolate. Coffee Milk. (FOR THE SIORROOM.) Boil a dessertspoonful of ground coffee, in nearly a pint of milk, a quarter of an hour, then put into it a shaving or two of isinglass, and clear it; let it boil a few minutes, and set it by the side of the fire to clarify. This is a very fine breakfast; but it should be sweetened with sugar of a good quality. Iosland Moss Chocolate. -(POVR THE SICR-ROOM.) - feeland mose has been in the highest repute on the Comtinent as a most efficacious remedy in incipient pulmonary complaints: combined with chocolate, it will be found a nutritious article of diet, and may be taken as a morning and evening beverage. Directions. Mix a tesspoonful of the chocolate with a terspoonful of boiling water or milk, stirring it constantly until it is come pletely dissolved. Alum Whey. A pint of eow's milk boiled with two drams of alum, until a curd is formed. Then strain off the liquor, and add spirit of nutmeg, two ounces, syrup of cloves, an ounce. It is used in diabetes, and in uterine fluxes, etc. Barley Water. Pearl barley, two ounces; wash till freed from dust in cold water. Boil in a quart of water a few minutes, strain off the liquor, and throw it away. Then boil the barley in four pints and a half of water, until it is reduced one half. Agreeable Effervescent Drink for Heart-Burn, etc.-Orange-juice (of one orange), water, and lump sugar to flavor, and in proportion to acidity of orange, bicarbonate of soda, about half a teaspoonful. Mix orange-juice, water, and sugar together in a tumbler, then put in the soda, stir, and the effervescence ensues. Apple Water. A tart apple well baked and mashed; on which pour a pint of boiling water. Beat up, cool, and strain. Add sugar, if desired. Cooling drink for sick persons. Tincture of Lemon-Peel. A very easy and economical way of obtaining and preserving the flavor of lemonpeel, is to fill a wide-mouthed pint bottle half full of brandy, or proofspirit; and when you use a lemon, pare the rind off very thin, and put it into the brandy, etc.; in a fortnight it will impregnate the spirit with the flavor very strongly. Camomile Tea.- One ounce of the flowers to a quart of water boiling. Simmer for fifteen minutes and strain. Emetic when taken warm; tonic when cold. Dose, from a wineglassful to a breakfast-cup. Yeast.-Boil, say on Monday morning, two ounces of the best hops in four quarts of water for half an hour; strain it, and let the liquor cool to newmilk warmth; then put in a small handful of salt and half a pound of sugar; beat up one pound of the best flour with some of the liquor, and then mix well all together. On Wednesday add three pounds of potatoes, boiled, and then mashed, to stand till Thursday; then strain it and put it into bottles, and it is ready for use. It must be stirred frequently while it is making, and kept near the fire. Before using, shake the bottle up well. It will keep in a cool place for two months, and is best at the latter part of the time. The beauty of this yeast is that it ferments spontaneously, not requiring the aid of other yeast; and if care be taken to let it ferment well in the earthen bowl in which it is made, you may cork it up tight when bottled. The quantity above given will fill four seltzer-water bottles. Domestic Yeast.-Ladies who are in the habit (and a most laudable and comfortable habit it is) of making domestic bread cake, etc., are informed that they can easily manufacture their own yeast by attending to the following directions:- Boil one pound of good flour, a quarter of a pound of brown sugar, and a little salt, in two gallons of water, for one hour. When milk-warm, bottle it, and cork it close. It will be fit for use in twentyfour hours. One pint of this yeast will make eighteen pounds of bread. Potato Yeast, that will Keep in the Hottest Weather.-Grate seven medium-size potatoes into a teacupful of brown sugar, then boil a handful of hops, and two large tablespoonfuls of salt, in two quarts of water. Strain out the hops, and pour the liquor over the potatoes and sugar, then put all back into the pot, and boil for fifteen minutes. What is Saleratus? - Wood is burnt to ashes, these are lixivated, and lye is the result. Lye is evaporated by boiling, black salt is the residuum. The salt undergoes purification by fire, and the potash of commerce is obtained. By another process we change potash into pearlash. Now put these in sacks and place them over a distillery mash tub, where the fermentation evolves carbonic acid gas, and the pearlash absorbs it and is rendered solid; the product being heavier, whiter, and drier than the pearlash. It is now saleratus. How much such salts of lye and carbonic acid gas one can bear and remain healthy, is a question for a saleratus eater. Hot Biscuit. There are some families that must, and will, have warm biscuit every morning and evening; all that is necessary is to keep a jar of "bread sponge," made as thick as stiff batter; a quart of this and one teaspoonful of baking soda stirred stiff with flour so as to be moulded, makes excellent biscuit for breakfast or tea. To renew the sponge every day, take one cupful of hop water or hop tea, three cupfuls of flour, three cupfuls of boiling water, one teaspoonful of salt, two teaspoonfuls of sugar, and three teaspoonfuls of butter or lard, and after stirring all together pour into the jar to replenish it. The jar should hold at least twice or three times the quantity that is daily used out of it. added. Make a depression on the surface of this mixture, and pour into it two quarts of yeast, which should be thickened to the consistence of creat with some of the flour; let it stand all night. On the following morning the whole should be well kneaded, and allowed to stand for three hours; then divide it into loaves, which are better baked in tins, in which they should stand for half an hour, then bake. Thirty-two pounds of wholesome, nutritive, and very agreeable bread will be the result. It is of importance that the flour of Indian corn should be Home-made Bread. To seven procured, as Indian corn meal is that pounds of flour, add two dessertspoon-which is commonly met with at the fuls of salt, and mix them well; mix shops, and the coarseness of the husk four tablespoonfuls of good fresh yeast in the meal might to some persons be with one pint of warm, but not hot prejudicial. water; make a hole with your hand Unfermented Bread. Three in the middle of the flour, but not pounds wheat meal, half an ounce, quite touching the bottom of the pan; avoirdupois, muriatic acid, half an pour the water and yeast into this ounce, avoirdupois, carbonate soda, hole, and stir it with a spoon till you water enough to make it of a proper have made a thin batter; sprinkle this consistence. For white flour, four over with flour, cover the pan over pounds of flour, half an ounce, avoirwith a dry cloth, and let it stand in a dupois, muriatic acid, half an ounce, warm room for an hour; not near the avoirdupois, carbonate soda, water, fire, except in cold weather, and then about a quart. The way of making is not too close; then add a pint of as follows: First mix the soda and water a little warm, and knead the flour well together by rubbing in a whole well together, till the dough pan; then pour the acid into the water, comes clean through the hand (some and mix well by stirring. Mix all to flour will require a little more water; gether to the required consistence, and but in this, experience must be your bake in a hot oven immediately. The guide), let it stand again for about again from this method of baking is quarter of an hour, and then bake at pleasure. Indian Corn Flour and Wheaten Bread. The peculiarity of this bread consists in its being composed in part of Indian corn flour, which is richer in gluten and fatty matter than the flour of wheat, to which circumstance it owes its highly nutritive char acter: Take seven pounds of Indian corn flour, pour upon it four quarts of boiling water, stirring it all the time; let it stand till about new milk warm, then mix it with fourteen pounds of fine wheaten flour, to which a quarter of a pound of salt has been previously as follows:--Four pounds of wheat meal made seven pounds nine ounces of excellent light bread; and four pounds of seconds flour made six pounds of excellent light bread. It keeps moist longer than bread made with yeast, and is far more sweet and digestible. This is especially recommended to persons who suffer from indigestion, who will find the brown bread invaluable. A great increase on Home-made Bread, even equal to one-fifth, may be produced by using bran water for kneading the dough. The proportion is three pounds of bran for every twenty-eight pounds of flour, to be |