... HOUISEHOLD RECIPES. To Mainly for the Cook. To make bam-toast cut some slices of bread. er half an inch thick, into circles, fry them in butter or hot fat. Have ready some chopped lean ham, well pounded, moistened with cream, and seasoned with cayenue ...

... GARDEN RECIPES. te NOW TO PROTECT FRUIT BUDS AND SEEDS FROM BIRDS. Ls The most effective device for preserving Peas, Cherries, g &c., from the attacks of small birds, is the imitation hawk, e which may be made in the following manner :-Take a y good sized ...

... bottles one can judge bette-rof tle proportioeis. Cherry brmmidy is also very easy to make, and, a16 the olserries are excellent eating when rmsnoved fronm the brandy, serves a dbuble pirpose. Stalk the cherries, usilig half AMorella.anl d huf the small juicy ...

... id reason, fruit, saw or cooked, is eaten at the end of a he wea.vvy repast. Cultivated fruits, suph as apples, pears, y, cherries, strawberries, grapes, &c., wowstoin ubolr I. D. per cent, of m-io and other noids, axnd I per cent. of ig loesb-formeig ...

... Continue besiting the sauce and pour ib around tile blancmango which should bD decorated with a. (luarter of a pound of red ?? cherries, out in halves, and two ounlee of deli- cate green angelica ,with a bright bit of apticot or soam other golden jelly on top ...

... great pity. Let us return, therefore, to the subject of cherry tarts. A very delightful cherry tarts much more recherahe than the ordinary cherry pie, Is made by French housekpeepers. Our English cherry pie, be it remembered, is not known to the French. Only ...

... glass dish with sponge fingers round. Cherry Gufcau is a very excellent dish, Choosc Kenti;b, Flemish, or at any rata cooking cherries, It makes a gpod deal of difference to pies and puddings if the right sort of cherries are need. Soak an onuce of gelatine ...

... four minutes; add the cherries and boil ore mianuc more. Turn into jars and cover when cold. Ch1erry Jair (Francatelli)-Take Iflbs of Kentish cherries, Gls of red currants, and I4ibs of sugar. Remove the stones from the cherries,and set them aside in ...

... According to quality of the cherries, from ?? to one hour to boil them, twventy iminutes to balf an hour with tile su'rar. MXakle this in *Fulv or August. To 7MaLke Cherry B13ran ?? cherries, good brandy: to every pound of cherries allow Soz of pounded sugar ...

... nod ten- de~r fI- s'ed el eteie,, el-s ist for csookieh-. I'l-arish cherries art- ch~ic to Kentish Cherrie'7, and ac'eo also good for seeking. New far a 1cm ?? : ICherry Pi- and Cherry ?? is problsbly quite tuneoceatary to say brit these, dishes should ...

... custard; add also two ounces of candied cherries, two ounces of citron, thinly sliced, and half a pint of double cream which has been whisked till stiff. Mould in the usual way, and serve on a glass dish with cherry syrup or currant jelly, boiled to a syrup ...

... According to the ordinary :nerhei of boiling fruit, strawberries and cherries, prepare! separately, may be dealt with as follow s:- Strip the s.-elks from the strawberries and stojre tin cherries, then weigh the fruit and boil it gently fur h{,if anM hour or ...