lows of the eggs. Beat all together for ten minutes, then have ready the cream boiling hot, which put to them by degrees; beat them until cold, then put them into custard-cups, in a dish of hot water. Let them stand until they are set, then take them out and stick preserved orange peel on the top. This forms a fine flavored dish, and may be served up hot or cold.

Some are fond of sippets of toast in cups of custa. d.

Dried beef, sliced thin, is nice for tea; or venison, dried, is nice, sliced thin; or mutton, dried, and sliced thin, is nice, together with good bread and good butter, and a dish of fruit, cheese, and a plate of cake of some kind. Some nice corned beef, sliced thin, is a substitute for dried; cold boiled ham, sliced thin, is a good relish, or cold tongue, for tea. Some are fond of other cold meats of any kind, nicely sliced thin. The manner of doing things is a great deal.

Ice Currants.

Take arge bunches of ripe currants, have them clean, whisk ́the white of an egg to a froth, and dip them in it, lay them on a sieve or plate not to be touched, sift double refined sugar over them very thick, and dry them in a cool oven.

Icing for Cake.

2 lbs. double refined sugar; 5 eggs; 1 spoon of fine starch; 1 spoon rose-water; 1 pennyworth gum Arabic in powder; 1 juice of lemon.

Make the sugar fine, and sift it through a hair sieve, rub the starch fine, sift, and the gum Arabic sift also; beat or stir all well together. Take the whites of the eggs, whisk them well, put one spoonful of rose-water, one spoon of the juice of lemon, beat well together, then put to the sugar by degrees, until you wet it, then beat it until the cake is baked; lay it on with a knife, and the ornaments, if you have any; and if it does not harden sufficiently from the warmth of the take, return it to the oven. Be careful not to discolor.

of a

Ice Cream.

2 quarts of milk; 2 oz. of sugar; 12 eggs; 2 lemons.

Grate the peels into the milk, and boil; sweeten; take the yellows of the eggs, and half of the whites; beat them well, then add Ühe ali ig mik. keep them stirring, set the dish over the fire five mintes, stirring it stantly, then pour through a sieve into your freezing-pot. The proportion to surround the pot is one quart of salt to one pail full of ice. Place it in as cold a place as possible; as fast as it freezes on the sides, remove it with the spoon. One hour is suf ficient to freeze it.

Scotch Marmalade.

2 lbs. honey; 2 pints juice of Seville oranges.

Squeeze the juice from the oranges, put them together, and bol' in too, well tinned stew-pan, and boil to a proper consistence.

Ice Cream, with Fruit.

1 pound of preserved fruit; 2 lemons; 1 quart of cream; cochineal. Squeeze the juice of the lemons into some sugar to taste; then pase all through a sieve, and if raspberry, or strawberry, or any other ripe fruit, add a little cochineal to heighten the color. Have the freezingDot nice and clean, put the cream into it, and cover it; then put the pot into the tub with the ice beat small, and some salt; turn the freezing-pot quick, and as the cream sticks to the sides, scrape it down with an ice-spoon, and so on until it is frozen. The more the cream is worked to the side with a spoon, the smoother and better it will be flaɔred. After it is well frozen, take it out and put it into ice shapes with salt and ice; then carefully wash the shapes for fear of any salt adhering to them; dip them in lukewarm water, and send to the table. Fresh fruit, strawberries, or raspberries, are nice, but more sugar will be necessary.

Currant Jelly, to use with Venisɔn.

10 lbs. of the juice of red currants; 8 lbs. clean brown sugar.

As the currants may, for this jelly, get very ripe, they can be broken through a colander, and then be cleaned with flannel jelly-bags. When perfectly clean, add the sugar, boil and skim until it jellies, which is known by dipping in a spoon and holding it in the air; when it hangs in a drop to the spoon, it is done: pour into pots; when cold, cover as before directed.

Another way.

4 lbs. double refined sugar; 4 lbs. of clear juice extracted in a jar. Stir gently and smoothly for three hours, then put into glasses, and in three days it will concrete into a firm jelly: then cover and set by for use.

Black Currant Jelly.

6 quarts of juice; 9 pounds of sugar.

To ten quarts of the dry fruit, add one quart of water; out them in a large stew-pot, tie paper close over them, and set them for two hours in a cool oven. Squeeze them through a fine cloth, and add to every quart of juice a pound and a half of sugar loaf, broken in small pieces. Stir it until the sugar is melted; when it boils, skim it quite clear. Boil it quick over a clear fire till it jellies; try it as above directed. If jelly is boiled too long, it will lose its flavor, and shrink very much: pot and cover

PICKLING.

This branch of domestic economy comprises a great variety of arti cles, which are essentially necessary to the convenience of families. It is at the same time too prevalent a practice to make use of brass utensils to give pickle a fine color. This pernicious custom is easily avoided by heating the liquor, and keeping it in a proper degree o

warmth before it is pourea upon the pickle. Stone jars are the best adapted for sound keeping. Pickles should never be handled with the finger, but by a spoon kept for the purpose.

To pickle Onions.

Put a sufficient quantity into salt and water, for nine days, observing to change the water every day; next put them into jars, and pour fresh boiling salt and water over them, cover them close up till they are cold, then make a second decoction of salt and water, and pour it on boiling. When it is cold, drain the onions on a hair sieve: and put them into wide-mouthed bottles; fill them up with distilled vinegar; put into every bottle a slice or two of ginger, a blade of mace, and a teaspoonful of sweet oil; which will keep the onions white. Cork them well up in a dry place.

Mushrooms.

Put the smallest that can be got into spring water, and rub them with a piece of new flannel dipped in salt. Throw them into cold water as they are cleaned, which will make them keep their color next put them into a sauce-pan, with a handful of salt upon them. Cover them close, and set them over the fire four or five minutes, or till the heat draws the liquor from them; next lay them betwixt two dry cloths till they are cold; put them into glass bottles, and fill them up with distilled vinegar, with a blade of mace and a teaspoonful of sweet oil into every bottle; cork them up close, and place them in a dry, cool place; as a substitute for distilled vinegar, use white wine vinegar, or ale. Allegar will do, but it must be boiled with a little mace, salt, and a few slices of ginger, and it must be quite cold before it is poured upon the mushrooms.

Another method.-Bruise a quantity of well grown flaps of mushrooms with the hands, and then strew a fair proportion of salt over them; let them stand all night, and the next day put them into stewpans; set them in a quick oven for twelve hours, and strain them through a hair sieve. To every gallon of liquor, put of cloves, Jamaica black pepper, and ginger, one ounce each, 1-2 lb. of common salt; set it on a slow fire, and let it boil till half the liquor is wasted; then put it into a clean pot, and when cold, bottle it for use.

Salmon.

Boil the fish gently till done, and then take it up, strain the liquor, add bay leaves, pepper-corns, and salt; give these a boil, and when cold, add the best vinegar to them; then put the whole sufficiently over the fish to cover it, and let it remain a month at least.

To salt Hams.

For three hams, pound and mix together half a peck of salt, half ar ounce of salt prunella, three ounces of saltpetre, and four pounds of coarse salt; rub the hams well with this, and lay what is to spare over them; let them lie three days, then hang them up. Take the pickle in which the hams were, put water enough to cover the hams, witl

mcre common salt, tll it will bear an egg, then doil and skim it well put it in the salting tub, and the next morning put it to the hams keep them down the same as pickled pork; in a fortnight take them out of the liquor, rub them well with brine, and hang them up to dry.

To dry salt Beef and Po k.

Lay the meat on a table, or in a tub, with a double bottom, that the brine may drain off as fast as it forms; rub the salt well in, and be careful to apply it to every niche; afterwards put it into either of the above utensils, when it must be frequently turned; after the brine has ceased running, it must be quite buried in salt, and kept closely packed. Meat which has had the bones taken out, is the best for salting. In some places, the salted meat is pressed by heavy weights or a screw, to extract the moisture sooner.

To pickle in Brine.

A good brine is made of bay salt and water, thoroughly saturated, so that some of the salt remains undissolved; into this brine the substances to be preserved are plunged, and kept covered with it. Amorg vegetables, French beans, artichokes, olives, and the different sorts of Bamphire may be thus preserved, and among animals, herrings.

PASTRY, ETC.

To make a rich Plum Cake.

Take one pound of fresh butter, one pound of sugar, one pound and half of flour, two pounds of currants, a glass of brandy, one pound of sweetmeats, two ounces of sweet almonds, ten eggs, a quarter of an ounce of allspice, and a quarter of an ounce of cinnamon.

Melt the butter to a cream, and put in the sugar. Stir it till quite light, adding the allspice, and pounded cinnamon; in a quarter of an hour take the yolks of the eggs, and work them in, two or three at a time; and the whites of the same must by this time be beaten into a strong snow quite ready to work in; as the paste must not stand to chill the butter, or it will be heavy, work in the whites gradually; then add the orange-pecl, lemon and citron, cut in fine strips, and the currants, which must be mixed in well, with the sweet almonds. Then add the sifted flour and glass of brandy. Bake this cake in a tin hoop 'n a hot oven for three hours, and put twelve sheets of paper under it to keep it from burning

A plain Pound Cake.

Bea: one pound of butter in an earthen pan until it is like a fine thick cream, then beat in nine whole eggs till quite light. Put in a glass of brandy, a little lemon-peel, shred fine, then work in a pound and a quarter of flour; put it into the hoop or pan, and bake it for an hour. A pound plum cake is made the same, with putting one pound and a half of clean washed currants, and half a pound of candied emon wel.

Rice Cakes.

Beat the yolks of fifteen eggs for nearly half an hour, with a whisk; mix well with them ten ounces of fine sifted loaf sugar, put in half a pound of ground rice, a little orange-water or brandy, and the rinds of two lemons grated, then add the whites of seven eggs well beaten, and stir the whole together for a quarter of an hour. Put them into a hoop, and set them in a quick oven for half an hour, when they will be properly done.

Lemon Cakes.

Take one pound of sugar, three quarters of a pound of flour, four. teen eggs, two tablespoonfuls of rose-water, the raspings and juice of four lemons; when the yolks are well beat up and separated, add the powder sugar, the lemon raspings, the juice, and the rose-water; beat them well together in a pan with a round bottom, till it becomes quite light, for half an hour. Put the paste to the whites, previously well whisked about, and mix it very light. When well mixed, sift in the flour, and knead it in with the paste, as light as possible; form the biscuits, and bake them in small oval tins, with six sheets of paper under them, in a moderate heat. Butter the tins well, or it will prove difficult to take out the biscuits, which will be exceedingly nice if well made. Ice them previous to baking, but very lightly and even.

Plain Gingerbread.

Mix three pounds of flour with four ounces of moist sugar, half an ounce of powdered ginger, and one pound and a quarter of warm treacle; melt half a pound of fresh butter in it, put it to the flour, and make it a paste; then form it into nuts or cakes, or bake it in one cake.

Another method.-Mix six pounds of flour with two ounces of carraway-seeds, two ounces of ground ginger, two ounces of candied orange-peel, the same of candied lemon-peel cut in pieces, a little salt, and six ounces of moist sugar: melt one pound of fresh butter in about half a pint of milk, pour it by degrees into four pounds of treacle, stir it well together, and add it, a lie at a time, to the flour; mix it thoroughly; make it into a paste; roll it out rather thin, and cut into cakes with the top of a dredger or wine-glass; put them on floured tins, and bake them in rather a brisk oven.

Cream Cakes.

Beat the wnites of nine eggs to a stiff froth, stir it gently with a spoon, lest the froth should fall, and to every white of an egg grate the rinds of two lemons; shake in gently a spoonful of double refined sugar sifted fine, lay a wet sheet of paper on a tin, and with a spoon drop the froth in little lumps on it near each other. Sift a good quantity of sugar over them, set them in the oven after the bread is out, and close up the mouth of it, which will occasion the froth to rise. As soon as they are colored they will be sufficiently baked; lay them by two bottoms together on a sieve, and dry them in a cool oven.

Crumpets.

Set two pounds of flour with a little salt before the fire till quite