... gives the following reciP®’ which only needs the addition of spice to g; perfectly accurate : Fine oranges, ‘Well roasted with sugar and wine in a cup, They’ll make a swoot?ishop when gentlo&lku sup, : A still earlier City recipe, dating from the fifteenth ...

... in a week or two, which will give you many recipes you seem to want.—En. THATCHED PUDDING (Lesson ).—Several correspondents have kindly pent answers as to this pudding, of which I give herewith the recipe : 3os. butter, one tablespoonful of Boar, the ...

... in one teaspoonf® the sauce is of th® + English mustard: » minced, and lastly a recipe for a simpl® me some recipes for >, inexpensive recip? correspondents 81'° d recipe for the iced Will anyone give ”fs . vinter use P—THREFE recflise for cream ‘“fi ne ...

... Frosted Cherries: Choose large ripe, sound cherries. Wipe them with a soft dry cloth, and dip them in a liquid made of the whites of two eggs which have been whisked to a firm froth. and mixed with a quarter of a pint of spring water. As the cherries are ...

... greaseproof paper. If this does not produce the right thing, let we know, and I will try and find other recipe for you.—Eit. CHOCOLATE CAKE t Blonde ).—A recipe for this has been frequently given, though very possibly not iced. However, try this : Heat ilb ...

... grief her attempts at preserving. Cherries be kept in a variety ways. The yam made from that fruit is almost more delicious than any other; then they can be bottled in brandy, and make an excellent ayudial . Here is a recipe for a nitatia Crush some Moe eberries ...

... hair is very thick, strong, and glossy, and we never use pomatum of any sort.—Two Long Wiags. SKELETON LEAVES.—I send another recipe which will be found easier than that given last week for preparing skeleton leaves. The use of a brush is unnecessary and ...

... it is very easy to forget recipes. Hero , however, is • recipe which I am told is that used by the vinegar makers of Orleans (the headquarters of the vinegar industry), but please, remember, though I know the giver of the recipe to be trustworthy, I have ...

... actual violet colouring, but I have seen creams and ices coloured with Mrs A. B. Marshall's vegetable colours, using her cherry-red and damson-blue pastes, mixed, to produce the right tint. I know for violet ice she uses ilb. of crystallised violets ...

... this, in a slack oven for a few hours before storing them. Most flowers may be candied in this way. Cease CHERRIES. Soak some nice dried cherries over night in strained orange juice, and drain them next morning on a sieve ; stand a cupful of fondant in ...

... cocoanut ; steam it for one and a half hours, then turn out and serve with an iced comp Ate of cherries or strawberries. These are both Mrs A. 11. Marshall's recipes, and I know they are good.—En. MENU ( Kent ).—Will you allow me to tell you of the Quer ...

... custard, with a few grains of rice at the bottom. You maygeall it a rice pudding if you please. RED LIP SALVE.—WiII you give the recipe of the red lip salve generally used > —Two SpoonNs. [Common lip salve is made by melting equal parts of lard and clarified ...