quite crisp. This mixture may also be rolled out and cut into any shape or size.

Ginger Cream Biscuits.

INGREDIENTS. One pound and a quarter of flour, three-quarters of a pound of butter, half a pound of sugar, an ounce of ground ginger, two eggs, and a little cream.

Beat the butter and sugar for twenty minutes; add the eggs, and beat five minutes longer. Add the flour by degrees, then the ginger, and about a teacupful of cream. Stir the mixture, and roll it out till about the thickness of a quarter of an inch. Cut out with a small tin cutter as many biscuits as the paste will produce, place them on a slightly buttered baking-sheet, and bake in a moderate oven for about ten minutes.

Orange Biscuits.

Put on some bitter oranges in cold water; let them come to the boil; change the water four or five times; the last time let them boil gently threequarters of an hour. Then remove them from the pan; cut them in halves; take out all the pulp; chip the rind small with a knife, and put it into a mortar, and pound it well; then rub it through a hair-sieve and add it to the pulp. To one pound of the prepared orange add two pounds of pounded white sugar; mix it and let it lie all night; next day spread it out thin on dishes previously brushed with salad-oil; allow it -to stand for a few hours;

then cut them into shapes. When dry turn them, and allow them to dry on the other side. Dish them on lace-paper for dessert.

Almond Tablet.

Put a pound of loaf-sugar in a pan with a pint of cold water; when the sugar is dissolved, boil it sharply until it candies, which may be ascertained by dipping a spoon into it and then in cold water; if it is quite crisp and breaks freely, add a pinch. of cream-of-tartar, and six ounces of almonds which have been split and toasted in the oven. Pour it out on a flat dish which has been brushed with salad-oil or dissolved butter; when cool, mark it with a knife as it is meant to be cut. Before it is thoroughly cold turn it out of the dish, and cut it as it has been marked.

JAMS AND JELLIES.

Peach Fam.

SKIN the peaches and extract their stones; add to the fruit its weight of fine white sugar; boil in a brass or copper pan for about fifteen minutes; skim it; remove from the fire and put it into jam-pots, and put away in a cool place for a day. When thoroughly set, it must be covered with small rounds of white paper, dipped in brandy or whisky, and tied down with another covering of paper or of bladder. The pots may then be put away in a dry cool place.

Apricot Fam.

Cut up some ripe apricots; break the stones; extract the kernels; scald, and add them to the fruit. To each pound of fruit allow three-quarters of a pound of crushed loaf-sugar. Put it into a preserve-pan, and stir until it boils; skim it, and boil for about twenty minutes, stirring it all the time; then put it into pots, and finish the same as peach jam.

Cherry Fam.

Pick the cherries off the stalks; extract the stones;

into another dish.

put the fruit in a basin; then pour off their juice Have ready some red-currant or raspberry juice; add the same quantity of it to the prepared cherries as that of their own juice. Allow equal quantities of cherries and pounded sugar; boil it for about twenty minutes; skim it, and put the jam into pots. The juice of the cherries may be used for syrup or pudding-sauce.

Greengage (Plum) Fam.

Pick and extract the stones from as many greengages as may be required. To each pound of fruit allow one pound of crushed loaf-sugar. Put it into a preserving-pan with the fruit; add a little water; place the pan on a clear brisk fire; with a wooden spoon stir carefully. Blanch the kernels and add them to the jam. When it has boiled about twenty minutes, skim it well and put it into pots.

Gooseberry Fam.

Take as many ripe gooseberries as required ; allow equal weight of sugar for fruit; add a little raspberry or currant juice; to a pint of juice add a pound of sugar. Put the whole into a preservepan; place it upon the stove or clear fire, and boil for about twenty-five minutes. Skim it well, and pot it.

Black-Currant Fam.

Gather the currants when dry; pick them from their stalks. Allow a pound of sugar to each pound of fruit; and to every four pounds add a pint of redcurrant or raspberry juice, adding a pound of sugar to every pint. Then put it into a brass pan and boil on a clear fire for about fifteen minutes. Skim, and put it into pots.

Raspberry Fam.

Gather the raspberries when dry. To each pound of fruit allow one pound of crushed white sugar; place the pan on the stove; stir until it boils, then skim it. When it has boiled about ten minutes, pot it.

Strawberry Fam.

To each pound of strawberries add one pound of pounded sugar; put them into a preserve-pan with the sugar; place the pan on the hot-plate, and shake it occasionally to prevent the fruit from adhering to the bottom. Boil it sharply for about fifteen minutes. Skim it well and put it into pots, and finish as directed for peach jam.

Rhubarb Fam.

Take as much tender and full-grown rhubarb as required; cut off the ends; rub it with a cloth, and cut in pieces about an inch long. To each pound of rhubarb allow one pound and a quarter of sugar;