.<4(} THE tTOtrSEffOlJ). 



Km-rveiriug L.emoiia<le — Boil two pounds of white sugar with one 

 pint of lemon juice; bottle and cork. Put a tablespoonful of the syrup into 

 a tumbler about three parts full of cold water, add twenty grains of car- 

 bonate of soda, and drink quickly. 



Cool Summer Drink — Take one pound finely powdered loaf sugar, 

 one ounce of tartaric or citric acid, and twenty drops of essence of lemon. 

 Mix immediately, and keep very dry. Two or three spoonfuls of this, 

 stirred briskly in a tumbler of water, will make a very pleasant glass of 

 lemonade. 



Table Beer — A cheap and agreeable table beer is made as follows: 

 Take fifteen gallons of water, and boil one-half, putting the other into a bar- 

 rel; add the boiling water to the cold, with one gallon of molasses and a 

 little yeast. Keep the bung hole open till the fermentation is completed. 



Root Beer. — To make Ottawa root beer, take one ounce each of sassafras, 

 allspice, yellow dock, and wintergreen, half an ounce each of wild cherry 

 bark and coriander, a quarter of an ounce of hops, and three quarts oi 

 molasses. Pour boiling water on the ingredients, and let them stand twenty- 

 four hours. Filter the liquor, and add half a pint of yeast, and it will be 

 ready for use in twenty-four hours. 



Mills Lemonade. — Dissolve three-quarters of a pound of loaf sugar in 

 one pint of boiling water, and mix with them one gill of lemon juice and one 

 gill of sherry; then add three gills of cold milk. Stir the whole well 

 together and strain it. 



Nice Lemon Beer.—Slice two good-sized lemons, put with them one 

 pound of sugar; over these pour one gallon of boiling water, and when 

 about milk warm add one-third ciip of yeast. Let it stand over night, and 

 it is ready for use. 



Confectionery. 

 To Make Tomato Figs. — Pour boiling water Over the tomatoes, in 

 order to remove the skin; then weigh them and place them in a stone jar; 

 with as much sugar as you have tomatoes, and let them stand two days; 

 then pour off the syrup, and boil and skim until no scum rises. Then pour 

 it over the tomatoes, and let them stand two days, as before; then boil and 

 slum again. After the thii-d time they are fit to dry, if the weather is good; 

 if not, let them stand in the syrup until drying weather; then place on large 

 earthen plates or dishes, and jjut them in the sun to dry, which will take 

 them about a week; after which, pack them down in small wooden boxes, 

 with fine white sugar between every layer. 



VTalnnt Creamii. — One cup granulated sugar, one-half cup hot water; 

 boil like mad two or three minutes or until it jellies in water; cool it 

 (almost), beat it very fast until it creams; spread on a platter, halve and 

 put on walnuts. This cream is same as chocolate cream. Chocolate for 

 cream as follows: One ounce or one square Baker's chocolate in a bowl over 

 the teakettle and melt; add one teaspoonful pulverized sugar, a piece of 

 butter size of a walnut with the salt washed out; dip the balls of cream into 

 this and dry on sheets of paper. The above directioua make forty drops, er 

 cream Jbr one pound walnuts. 



