... OF cgaau,so. Sin. !vr sone. fresh cherries in a vvrup of sugar water. When tender, remove the cherries, and them in a dish. Reduce the syrup by further boiling, pour it over the cherries, and serve. . —Stew some cherries till quite tender in water and sugar ...

... SOME USEFUL RECIPES. WiLISR TiACAKIII.—One pound of lour, quarter.pound butter, same of lard, carter sugar, and currants, two eggs, one teaspoonful baking powder, and one pinch of salt. Hub the butter and lard into the flour, with other ingredients, beat ...

... SOME USF.FUL RECIPES. mitt:v.—lngredients half a pound ot putties, half a pound of Sour, half a pound ot currants. Wit a teaspoonful of carbonate of ooda. three ounces ot suet, two UlltlCt ot mixed peel, halt a teaspooni ul of ime egg, a ,inch of salt ...

... spurs. year or neatly terminal. A ; t Mainly) on spars pros year, co years meetly Illtiokberry. . or quits ow current wood. Cherry: (hi spars. previous yew or year), sued, mostly terminal. il'arbially) on spots, or pairs aoud, mostly tormtnal. Rased and ...

... indeed, a Iry seentli dim doors mere enatactet I U.. proverbial cherry kind a Small dietediml elists traated este fel So lithig-4111 et that I the very personification of the prism recipe. ...

... the glitter. 011ie whys, alas! is no longer lit ing, loved to offer them to me; hut the best be could was no bigger than a cherry stone! The nabob relected for a moment. then said: •If you And your Mr. Ot net our and take him for ever out of no path maybe ...