Bread Making.
 Our daily bread is so common a thing that we accept it with almost as little inquiry as thankfulness. Some indeed have not time to consider how important it is that bread, "the staff of life," should be pure and wholesome, but many more, from idleness or indifference, suffer their families to consume bread which they are well aware does not contain all the elements of nutrition, and which is made in an uncleanly manner.
 Many people, too, decline to acknowledge facts-declare they are overstated, and themselves worried by the perpetual outcry made about the articles of daily necessity. It is certain that a great many persons of this class do not wish to be enlightened, and would prefer to be left in all the bliss of their ignorance rather than in any way exert themselves to provide pure bread for their families. It ought to be as easy to bake bread at home as it is to roast meat, yet in many families where the latter operation is successfully performed the difficulties in carrying out the former are said to be insuperable.
 Persons who are indisposed to make the effort to bake their own bread, generally aver that the oven of their range is unsuitable for baking bread, that it has spoiled batch after batch. In almost every instance where the oven has been blamed to the writer it has been found, on going thoroughly into the matter, that due care had not been taken to rake out the ashes or cleanse the flues.
 Most of the ovens of ordinary kitchen ranges will bake a good-sized family loaf to perfection, and when they are perpetually blamed it may be as well to remember that unskilful workmen generally complain of their tools. No doubt a brick oven is the proper thing, but then in towns it is only to be found in large establishments, and it is
 surely wise to make the best use of those within the reach of householders of all ranks. There is, besides, the alternative of sending the bread to the baker's oven, but then it is generally necessary to buy both flour and yeast of him, or he will not think it worth while to do it. The cost of baking each loaf is one halfpenny, which includes taking the dough and bringing back the bread. As a rule, a respectable tradesman will not cheat, but it is easy to guard against imposition by weighing the dough before
 sending out.
 The loss by evaporation on twelve pounds should not exceed one pound, and is generally less. The difficulty of procuring genuine flour such as country bread is made of, is another stumbling-block to persons living in London and other large towns; but, however much adulterated, however inferior the raw material may be, it can never rival the extraordinary composition which bakers dignify with the name of bread. Whether on the score of health, of cleanliness, or economy, it is impossible to urge too strongly the importance of making bread at home. Some persons, however, say that it is more expensive than buying it. With proper management it cannot be; and, even supposing the cost of the home-baked loaf to be higher, it must be remembered that that of the baker will bear no comparison with it in point of quality. Good housekeepers do not need to be told that the best is the cheapest in the end. In point of fact it is found after making exact calculations, and allowing for the cost of
 extra fuel, that a loaf of home-baked bread in London costs about the same as one from the shop; if, however, the flour is bought direct from the miller by the sack, and if brewer's yeast can be procured, it will cost less.
 As to the operation of bread-making itself, there need not be the slightest difficulty; nor, indeed, if properly managed, is it at all laborious. Of course it makes all the difference in the world if the process is clumsily carried out. If, for instance, the water required to make up seven pounds of flour be poured on the whole mass, considerable labour will be required to knead it, and, besides, the bread will spread, be flat, and an unsightly loaf will be turned out of the oven.
 But if the required quantity of water be mixed with five pounds of the flour, and then beaten up to a stiff batter, the remaining two pounds being gradually worked in, a very successful result will be obtained with very little trouble or exertion of strength.
 It is hoped that the following practical directions will enable housekeepers who have but ordinary kitchen appliances to place upon their tables, not only the sweet household loaf, but some lighter kinds by way of variety, which may, when necessary, tempt a delicate appetite.
 Small and very simple machines are supplied by Kent for bread-making; they save much labour, and ensure cleanliness, and more perfect kneading than by hand. Ball's revolving ovens for baking bread before the fire can be had of the same maker.
 Household Bread.
 The four called "seconds" makes a more economical loaf for family use than the first quality; when, however, a very white, light kind of bread is preferred, "best whites" must be used.
 German yeast should be perfectly fresh and sweet; in which state it is nearly white, and quite dry. Dissolve one ounce and a half in a few spoonfuls of cold water, and then stir into it three pints of tepid water; pour it rapidly over five pounds of flour, in which a tablespoonful of salt has been mixed; beat it up with the hand or with a wooden spoon until well mixed, then gradually work in two pounds more of flour, kneading it well. A little more or less water may be required, according to the quality of the flour —good flour, as bakers say, takes the most "liquor." When finished, the dough will be perfectly smooth, and not a particle will adhere to the hands or pan. Set the dough in a warm place to rise for an hour, then work it up with a handful of flour until it is stiff; divide it into two or three loaves, working them up into a compact shape. Put them on a floured baking-sheet, and bake them in an oven as hot as it can be without burning the bread, as it will then keep its shape. In about ten minutes the heat must be moderated and kept equal until the bread is finished.A five-pound loaf will take an hour and a quarter to bake. A skewer may be thrust into the loaf, and if it comes out clean, the bread is done enough, but generally the appearance of the loaf should indicate this to anyone having the least experience. If the oven is not a very good one, the bread will be best baked in tins. The above quantity of Hour made as directed will yield over ten pounds of bread. If home-made or brewers' yeast is used, make the bread in the same manner as with German, but it must be allowed more than double the time to rise. About a quarter of a pint of brewer's yeast will be required for seven pounds of flour, If you can, get the yeast over night, pour away the, beer or porter from the top, and cover the thick portion which remains with cold water. In the morning drain this off and the bitterness of the yeast will be reduced. A live coal put into it has the same effect.
 Should the brewer's or home-made yeast be at all stale it is desirable to "set sponge" over night, or at any rate some hours before the bread is kneaded. Mix the yeast with half a pint of warm water, make a little well in the centre of the flour in the pan, and with the fingers detach a little flour, and stir it in lightly until a thick batter is formed, then sprinkle flour on the top, cover over the pan with a cloth, and leave it to rise in a temperature of 80°. When ready to knead the bread, pour into the leaven the required quantity of tepid water slightly salted, and mix it gradually with the whole of the flour, working from the middle to the sides. It must be remembered that it is impossible to work the dough too much, and that when finished it should be very smooth, light, and dry. The oven should be very hot for the first five to ten minutes of baking the bread--about 570° and then it should be lowered to 430°, or a little less.
 Very few ovens in England being fitted with thermometers, it is necessary to ascertain the heat by sprinkling a little flour on a baking-sheet, if it brown within two minutes of put- ting it in the oven, the heat will be right for beginning to bake the bread.
 The addition of potatoes to bread in small quantities is generally approved, but not more than one pound should be used to seven pounds of flour. Wash, peel, and boil the potatoes, and when they are soft enough, break them up in the water in which they were boiled, rub them through a sieve, and use them, liquid and all, mixed with the German yeast, or the leaven of brewer's yeast after it has risen. A little flour of maize or of Indian corn is nourishing, and excellent mixed with wheaten flour, and the same may be said of the flour of rye, when it can be had fresh, and its flavour is not disliked. It is good, especially for the young, to have an occasional change in the kind of bread to which they are accustomed.
 The method of making brown bread with flour "ground all one way" is exactly the same as that given above. An excellent way of giving white flour the flavour of brown is to boil a pound of bran in a quart of water for half an hour; strain it, and use instead of plain water for making the bread. A handful or two of bran may be mixed with white flour in making up; it gives variety, and is considered wholesome.
 Unfermented Bread.
 This may readily be made, either with Limmer's self-raising flour, or with baking powder. Bread thus made is not only perfectly wholesome, but by many persons found more digestible than when fermented, and may be eaten as soon as cold, without the inconvenience which often arises from new bread of other kinds. With Limmer's flour directions are given, which, if closely followed, will ensure success. This flour has the great advantage of being mixed with the chemical agents by machinery, thus attaining a more perfect result than is possible by the hands. Whenever baking powder is used with ordinary flour, great care must be taken thoroughly to incorporate them, as, otherwise, little yellow spots appear in the bread, giving rise frequently to needless apprehension of some unwholesome ingredients. The great secret of success in making unfermented bread lies in expeditious mixing, and in putting it the moment it is ready into a very hot oven.
 Care should be taken to ascertain that the oven is at a
 proper heat before mixing the bread; the baking sheet should be floured and ready to hand, and not an instant lost in putting the loaves into the oven. Only a small quantity of unfermented bread should be mixed at one time. Two pounds are enough for one operation, and should be divided into three or four loaves. Half-an-hour will bake them.
 Limmer's flour, mixed with milk, or milk and water, in the proportions given on each packet, makes delicious breakfast bread. Cream that has slightly turned, mixed with water, is even better than milk.
 TO MAKE TEA-CAKES WITH BAKING POWDER. Mix three teaspoonfuls of powder with a pound of flour and two ounces of powdered loaf sugar. Rub in two ounces of butter, and when ready to bake, make into dough with half-a-pint of skim milk with one egg well beaten and mixed with it. Brush over three pound cake-tins with butter, put the cakes into them, and bake in a quick oven for about half-an-hour.
 Baking Powder.
 One ounce of tartaric acid, two ounces of carbonate of soda, two ounces of corn-flour. Mix them thoroughly together, rub through a sieve, and put away for use in bottles closely corked. Two teaspoonfuls will be required to make a pound of flour into bread.
 Milk Bread.
 Mix a teaspoonful of salt with three pounds of flour. Dissolve one ounce of German yeast in a pint and a half of skimmed milk made lukewarm. Proceed exactly as for household bread. When ready for the oven, divide the dough into three loaves, set them on a well-floured baking sheet, and bake for an hour in a hot oven. When done,
 care should be taken not to put the loaves down flat, or the crust will be sodden with the steam.
 It is a good plan to have little stands to set bread on when taken from the oven. Any carpenter can make them for a few pence, as they are merely strips of wood nailed together in the form of the letter X.
 Yorkshire Breakfast Cakes.
 Melt two ounces of butter in a pint of milk; mix in it an ounce of fresh German yeast, a good pinch of salt, and two eggs. Put two pounds of fine flour, and beat all well together. Let it rise for half-an-hour, knead, and put the dough into tins, allowing the cakes t o rise well before baking them in a moderate oven.
 FOR TEA-CAKES, add two ounces more butter, and two ounces of sifted sugar. Let them rise rather longer, as they should be lighter than for breakfast, and bake in a quick oven.
 To make Yeast.
 Boil and mash one pound of potatoes, mix with them a quarter of a pound of coarse raw sugar and a teaspoonful of salt, add a quart of tepid water, and let the mixture stand in a warm place for twenty-four hours; then boil a small handful of hops for ten minutes in half-a-pint of water, strain, and add the liquor to the yeast. Again let it stand for twenty-four hours; if it does not then ferment, get a little brewer's yeast, and let it work for twenty-four hours; then strain it and it is fit for use. When cold, put away the yeast in stone bottles, the corks tied down firmly. Keep in a cool, dry place until wanted. About half-a-pint of this yeast will be required to ferment seven pounds of flour.
 Plain Bread Cake.
 It is often convenient to make these of the same dough as the bread, which answers very well if a little baking- powder is added. When the dough has risen ready for baking as bread, to each pound work in a quarter of a pound of butter, lard, or dripping, the same weight of sugar, sultanas, currants, raisins, or shred candy-peel, and a little grated nutmeg and ground cinnamon. Or, the cake may be flavoured with whole or ground caraways. The quantity of fruit given above is small; double this will not make any considerable appearance in a bread cake. When all these ingredients are well mixed add a tea- spoonful of home-made baking-powder, put the cake into a greased tin, and bake immediately.
 Buns.
 Put a pound of flour into a deep bowl and mix with it an ounce of German yeast dissolved in a pint of lukewarm milk; let it stand in a warm place to rise. In half an hour knead in another pound of flour, and when the dough has risen well, and is very light, work into it a quarter of a pound of butter dissolved, but not oiled or hot, half a pound of sugar, a little grated nutmeg and ground cinnamon, and half a pound of currants. Lastly, stir in lightly but thoroughly, a heaped teaspoonful of home-made baking-powder. Have ready a baking sheet well floured, shape the dough into balls and place them on it, leaving a little space between each.
 Brush the buns over with the yolk of an egg beaten with half a gill of milk and a spoonful of sugar, and bake immediately in a hut oven for fifteen minutes.
 To swell the currants, —after they are picked pour boiling water over them, and let them stand covered over with a plate for two minutes, drain away the water, throw the currants on to a cloth to dry them, and do not use until they are cool.
 Or, after being picked and washed, whilst damp sprinkle a little flour over, and put them in a cool oven, turning them about occasionally. Sultanas are to be prepared in the same way for cakes. There is a slight loss of flavour from using the boiling water, but on the whole it is a good way of swelling the fruit.
 Crisp Oatmeal Cakes.
 Rub a quarter of a pound of dripping, lard, or butter into a pound of oatmeal into which you have mixed a large pinch of carbonate of soda and of salt. Make into a dough with a gill of cold water, shake meal plentifully on the board, turn your dough on to it, and having sprinkled this also with meal, work it with the backs of your fingers as little as possible. Roll the dough out to the thickness of a crown-piece, cut in shapes--the lid of a saucepan or a glass answers very well for this purpose, put the cakes on a hot stove, and, when a little brown on the under side, take them off and place on a hanger before the fire in order to brown the upper side; this done, the cakes will be ready for use. If to be kept, put away the cakes in a tin box in a dry place, and when required for table put them in the oven for five minutes to warm them through and re-crisp them.
 Wafer Oat Cakes.
 Pour a gill of boiling water on to half-a-pound of oat-meal into which a large pinch of salt has been mixed, make it into a dough, turn it on to a board well covered with meal, work very slightly, roll it out as thin as possible, cut into shapes, and bake as in foregoing recipe.
 Scotch Potato Scones.
 Rub one pound of cold boiled potatoes through a sieve, put them on the baking-board, and scatter over them seven ounces of flour. Work first with the rolling-pin into a paste, then a little with the hand until smooth. Strew flour heavily on the board and over the paste, which roll out about the thickness of half-a-crown and cut it into shapes. Lay the scones on a hot stove; when a little brown on one side, turn and finish on the other. Serve hot in a folded napkin.
 Scotch Soda Scones.
 Put into a basin one pound of flour, one teaspoonful of carbonate of soda, one teaspoonful of cream of tartar, and a large pinch of salt. Mix these ingredients well together, then pour in half-a-pint of butter-milk, or sour milk, and make them into a paste. Turn it out on to a baking-board thickly covered with flour, work a little with the hand to make it smooth, then dust the paste well with flour and roll out to the thickness of a quarter-of-an-inch, cut the paste into shapes, which lay on a hot stove, and as soon as a little done on one side turn on the other, and bake until the raised parts are slightly brown. When the scones are done serve, or, fi required cold, place them in a cloth, which will soften them, and let them lie until wanted.
 In Scotland scones and oat-cakes are baked on a girdle, but as this is not used in England, the hot-plate must be substituted, and will be found to answer very well.
 Madeira Cakes.
 Beat three eggs for two minutes, add the grated rind of a small lemon, then pour on to them six ounces of lump sugar dissolved in a stewpan with half-a-gill of water. This syrup should be added to the eggs at boiling point. Put the bowl containing the eggs and sugar into a larger one containing boiling water, the object being to maintain the temperature of the batter during the whole process at not less than 90°, and in order to do this, the water in the outer bowl must be changed twice or thrice during the fifteen or twenty minutes required for whisk- ing the cake batter. Beat the eggs and sugar together until a very thick batter is formed. To know if it is sufficiently thick, let the batter stand for half-a-minute. If when you again whisk it you find there has been no settling of the eggs, you may proceed to add five ounces of fine dry flour slightly warmed; sift it in and mix lightly and thoroughly. Dissolve two ounces of fresh butter in a stewpan: do this slowly, for the butter must not be oiled, and though liquid enough to pour out, must present the appearance of cream. Put the butter to the cake-batter by degrees, beating in each portion thoroughly before adding more. Have ready a tin cake-mould lined with a round at the bottom and a paper band, buttered and sifted with sugar. Pour the cake gently into the mould, leaving it about half full, and bake for fifteen minutes in an oven hot, but not hot enough to brown the
 outside of the cake. At the end of fifteen minutes the cake will have risen well, draw it to the mouth of the oven, sift sugar over the top, and place on it handsome slices of citron peel. This last operation of sifting sugar over is necessary to give the coating proper to light cakes of this kind. Shut the oven door and let the cake finish baking; it ought to be done in from thirty to thirty-five minutes from the time it is put in the oven. When done, take out of the tin and place upon a sieve or wire stand until cold.
 Rich Plum or Bride Cake.
 One pound of butter beaten to a cream with a pound of sifted sugar, then twelve eggs beaten in two at a time, and when all are in, and the batter whisked for three- quarters of an hour, stir in gradually and thoroughly one pound of dried and sifted flour, then add a pound-and-a- half of currants and the same quantity of raisins, both chopped, a quarter of a pound of bitter almonds pounded, half-a-pound of candy peel minced very fine, the grated rind of an orange and a lemon, and a gill of brandy. If there is any suspicion that the cake will not be light, a teaspoonful of home-made baking-powder should be mixed
 in the moment before putting the cake into the tin, but this addition is not legitimate, and should be avoided if possible, as it is apt to make the cake dry. Pour the cake into a tin lined with buttered paper, and bake for two
 hours, or until perfectly done.
 Rich plum cakes may, if preferred, be made by the method for Madeira cakes, by altering the proportions, and increasing the quantities of flour and butter to those given above.
 Savoy Sponge Cake.
 Beat half-a-pound of finely-sifted sugar with the yolks of four eggs until you have a thick batter, then stir in lightly six ounces of fine dry and sifted flour, then the whites of the eggs beaten to a very strong froth. Have ready a tin which has been lightly buttered, and then covered with as much sifted sugar as will adhere to it. Pour in the cake mixture, taking care the tin is not more than half full, and bake for half-an-hour.
 Lemon Savoy Sponge.
 Rub lumps of sugar on the peel of two lemons so as to get all the flavour from them, dissolve the sugar in half-a-teacupful of boiling water, and add it with the juice of the lemons to the eggs, beat for twenty minutes, and finish as directed for the plain Savoy sponge cake.
 Swiss Roll.
 Make the cake either as directed for Savoy cake, or Madeira cake. Butter a Yorkshire pudding tin, sift over as much very fine castor sugar as will lie on it, and having shaken off al that is loose, pour in gently enough of the cake mixture to less than half fill the tin. Bake in a good oven; at the expiration of ten minutes from the time the cake was put in the oven draw it to the mouth, sift very fine sugar over the top, using all possible expedition, close the door, and bake for five minutes longer, or until the cake is done. Turn it out on to a clean sheet of paper, the sugared side downwards, then spread on the side which is uppermost a thin layer of any kind of pre- serve, and roll up the cake.
 If preferred, the cake can be cut into rounds, and jam spread between each layer.
 Caraway Lunch Cake.
 Break three eggs into a bowl, which place in another containing boiling water, whisk with them a quarter-of-a- pound of castor sugar for fifteen minutes, or until they become very thick. Keep this batter at an equal temperature by adding boiling water to that in the outer bowl. When the batter is thick, dissolve two ounces of butter in a stewpan, taking care that it is not oiled, and Then stir slowly together.
 sift and mix gradually seven ounces of flour, and half-a-teaspoonful of caraway seeds carefully picked and cleaned. When ready to bake, mix in lightly and thoroughly a small teaspoonful of homemade baking-powder, put the cake into a buttered tin, and bake for half-an-hour.
 Cocoa Nut Cakes.
 Grate two ounces of cocoa-nut, mix it with a quarter of a pound of finely-sifted sugar, and the whites of three eggs beaten to a very strong froth. This will make a stiff paste; but if the eggs are large it may be a little moist, in which case add a teaspoonful of corn flour. Put sheets of wafer paper on a baking tin, drop small pieces of the cake mixture on to it, keeping them in a rocky shape, and put them in a slow oven for ten minutes, or until they are done.
 Cocoa Nut Rock.
 Weigh half a pound of freshly-grated cocoa-nut, add it to half a pound of loaf sugar, boiled in a gill of the milk of the cocoa-nut until it is beginning to return again to solid sugar, add the white of an egg well whisked, and mix thoroughly together. Spread the mixture, not more than an inch thick, in a greased pudding tin, and place in a cool oven, with the door open, to dry. Cut it in neat squares and put away when cold in a dry place.
 Macaroons.
 Blanch forty sweet and twenty bitter almonds. Pound them in a mortar, adding half a pound of the finest sifted loaf sugar as you go on, taking care the almonds are reduced to a smooth paste. Whisk the white of one large egg to a stiff froth, and mix it with the sugar and almonds. Flour a baking-tin, and lay on it sheets of wafer paper, which can be bought at the confectioner 's, and drop at equal distances a small piece of the paste. Bake in a moderate oven for ten minutes, or until the macaroons are crisp and the requisite colour. This quantity of material will make twenty macaroons of the ordinary size. When done cut round the wafer paper with a knife, and put the cakes on a sieve to dry.
 Amandines.
 Blanch and pound to a very smooth, light paste three ounces of bitter almonds with a little rose water. Beat three quarters of a pound of sugar to a cream with half a pound of butter, then gradually work in the almond paste, then the flour, and having well beaten this, add the whites of twelve eggs beaten to a very strong froth. Bake about half an hour in small tins, as for castle pud- dings, turn out when done, and ornament some with minced pistachio-kernels, others with cochineal sugar, or they may be iced. These cakes can be made when the yolks of the eggs have been used for creams or custards.
 Rice Cakes.
 Beat a quarter of a pound of butter to a cream, mix with it a quarter of a pound of sifted sugar, the grated rind of a lemon, or any spice or flavouring preferred, and thoroughly beat together with the whole of one egg and the white of another; sift in gradually two ounces of ground rice and six ounces of flour previously mixed together, stir in two teaspoonfuls of baking powder, put in the buttered tins with bands of paper round, and bake immediately in a quick oven. This is a cheap and good cake, and very easily managed.
 Rock Cakes.
 Rub a quarter of a pound of butter or clarified dripping into one pound of flour, mix in a quarter of a pound of raw sugar, half a pound of currants or sultanas, and one ounce of candy peel chopped as finely as possible, or, instead of the candy peel, a little grated lemon peel and a pinch of baking powder. Beat two eggs for a minute, mix them with the other ingredients; the paste, in order that the cakes may present a rocky shape, must be very stiff; if it is at all moist, the cakes will be flat. If, however, the two eggs are not sufficient to moisten the mass, add a very little milk or another egg as required. Flour a large baking-sheet, with your fingers put little pieces of the cake at equal distances, taking care to drop them on lightly, so that they will keep the rock shape.
 Ginger Nuts.
 Rub two ounces of butter into half a pound of flour, mix with this four teaspoonfuls of ground ginger, a quarter of a pound of raw sugar, and a large pinch of carbonate of soda. Work altogether with two table-spoonfuls of treacle into a stiff paste, pinch off little pieces, and, having floured your hands, roll into balls, flattening each in the middle with your thumb. Place the nuts, with a little space between each, on a floured baking sheet, and bake in a moderate oven for about fifteen minutes.
 Plain Biscuits.
 Break lightly half a pound of fresh butter into two pounds of flour, add a salt-spoonful of salt and work into a stiff paste with half a pint of skim milk or cold water. Knead this well on the board with the hand, roll out into a large thick sheet, and beat it very well on both sides with a rolling pin. With a round cutter divide it into thick cakes, beat each a little till about the thickness of a captain's biscuit, prick with a fork, place on a well-floured baking sheet, put into a slow oven, and bake a light brown.
 To Ice Cakes.
 Beat up the white of two large eggs with the juice of half a lemon, weigh a pound of the finest sifted sugar, sold at the grocer's under the name of "icing" or "confectioner 's" sugar, and beat it up a little at a time until all is mixed with the egg, and the icing is very white and thick enough to lie on the cake without running. When this point is reached put a large spoonful of the icing on the centre of the cake, or two or three spoonfuls if the cake is large, dip a table knife in boiling water, and with it spread the icing over the whole of the top of the cake, taking care to have it perfectly smooth. It will be necessary to dip the knife occasionally in the boiling water, taking care to drain it before using for the icing. Having finished the top of the cake, put a lump of icing on the side and smooth round with the knife. The process of icing will be conveniently managed by placing the cake on an inverted plate, on which it can then be placed in an oven with the door open to harden it. Confectioners put a small piece of stone blue dissolved with the icing, and this prevents it turning brown in keeping.
 TO ORNAMENT a Cake for christening or any special purpose, with a needle or pencil write the name or motto in the centre, and make round the edge a bold running pattern.
 Make a paper funnel, with the point just large enough to admit of afine piping being forced through it. Put a little of the icing into the funnel, and gently pressing near the point cover the letters with the piping.If the cake is large three or four paper funnels may be required as they get soft after a time. Use the best writing-paper to make the funnels, and stitch them to make them keep their shape. Tin funnels with canvas bags can be bought for cake icing, and are made in various sizes. To colour the icing use cochineal, which can be bought ready prepared or made according to our recipe.
 Almond Icing.
 Blanch half-a-pound of sweet almonds and an ounce of bitter, pound them in a mortar, adding a little rose-water as you go on to prevent oiling, and when all the almonds are reduced to a very smooth paste mix them with an equal weight of finely-sifted sugar. If the paste seems too dry, add a little white of egg, spread the almond paste on the cake, and allow it to become dry and firm before putting on the sugar-icing.
 Almond icing can be made from bitter almonds which have been infused in spirit to make the extract for flavouring, and in this case no sweet almonds will be used. Almond paste can be made in a superior manner in Kent's Combination Mincer, by using the adjustment for potting meat, &c. A little potato or corn flour will be needed with the almonds for this method; sugar should not be used until the pounding is completed.
 PRESERVES AND USEFUL RECIPES.
 French Preserves.
 The ordinary method of making jam in England has the merit of being rapid and tolerably certain; that, however, in use in France is far better for the small fruits, as it preserves their colour and flavour in a higher degree, besides keeping them whole.I n the first place it is necessary to choose the sugar of superfine quality, and to have it broken in large lumps, the crystals being destroyed when it is crushed. In the next a proper preserving-kettle of untinned copper. should be used, and above all the fruit must be of the finest quality, fresh and unbroken.
 Strawberries and cherries are very delicious preserved by the following recipes:—
 Strawberries.
 To each pound of the finest lump sugar put half-a-pint of water, or if preferred the juice of fresh red currants, let this boil, carefully skimming all the time, until it begins to get thick, and has the appearance of returning to sugar. Now very carefully put in to each pound of sugar one pound of fine fresh-picked strawberries, and let them boil gently for about a quarter of an hour, or until the fruit appears to be done. Pour the preserve into a basin, taking care not to break the fruit, and allow it to stand until the next day, when carefully drain all the juice from the strawberries. Put the juice into the preserving-kettle and let it boil until it will jelly, skimming it as before, then put in the strawberries, and boil them very gently from five to ten minutes, taking care to keep them un- broken. Put the preserve into small glasses or pots, let them stand uncovered for a week; if at the end of that time it does not appear to be satisfactorily made, the last process must be repeated.
 Cherries.
 Choose fine large cooking cherries of a brilliant red, fully ripe, but not of a sweet kind, stone the fruit, and make a syrup of currant-juice, and proceed as directed for strawberries.
 Raspberry and Currant Jelly.
 Put a quart of raspberries into a pint of currant-juice, let them boil slowly together until the raspberries are broken up, then strain the fruit through a sieve. Return the juice to the preserving-kettle, and to each pint allow three-quarters of a pound of sugar. Boil gently, skimming as required, for half an hour, or until the jelly will set. If a very sweet jelly is desired, rather more sugar can be used,
 Conserve of Plums.
 This recipe will answer for any kind of plum, but should the fruit be unusually acid, a little more than the given quantity of sugar should be used.
 Skin and stone the fruit, which put in the preserving-kettle with a few spoonfuls of water to prevent burning before the juice draws, stir it well about, and boil until the fruit is thoroughly broken up, then rub it through a sieve to a fine pulp. Measure this, and to a pint allow twelve ounces of lump sugar, boil together, stirring constantly until the conserve is so thick that it breaks when dropped from a spoon. The kernels of the fruit should be blanched and added ten minutes before the conserve is finished.
 Pears and apples, together or separately, make excellent and useful conserve by the above method. No water will be required for pears, but for apples, unless of a juicy kind, about a gill of water should be used.
 Orange Marmalade.
 A great fault of home-made marmalade is that the peel is generally hard. This defect is easily remedied by boil ing the peel thoroughly before slicing. From three to four hours will be required, and it must be remembered that as the peel will harden somewhat when added to the sugar, it can hardly be too much done in the first process. Little if any advantage is gained by picking out the pulp of the orange, and much time is saved by expressing the juice instead, afterwards washing the fruit in order to lose none of the goodness.
 Choose Seville oranges of a moderate size with fine smooth dark skins. Score the peel in quarters down to the fruit, remove it with as much of the white as will come without drawing the juice of the orange, throwing the quarters of peel as you do them into cold water. Put the peel into the preserving-kettle with fresh cold water to cover it, change the water three times during the boiling, and when the peel is tender enough to crumble when pressed between the fingers, drain it as dry as possible.
 Lay two or three of the quarters of peel together on a board, and with a sharp knife cut them into very thin
 shreds. Squeeze the oranges, and to every dozen add the juice of four lemons. Wash the fruit after squeezing, and use the liquor thus obtained to make the syrup. Weigh the shred peel and the juice, and to every pound (a pint of juice to be calculated as a pound) allow a pound and a half of lump sugar. To this quantity of sugar allow a pint and a half of the water in which the fruit has been washed after straining it, boil together, taking off the scum as it rises, for a quarter of an hour, or longer if the quantity is large. Add the juice of the fruit, and continue boiling until the syrup begins to thicken, still skimming, put in the peel and boil for twenty minutes longer, or until the marmalade will jelly.
 A dozen oranges made by the above recipe will give twelve pound pots, the average cost being about fivepence per pot. Marmalade can be bought at a trifling additional cost, but even that of the best makers is inferior in flavour and quality to that made at home with reasonable care. A small machine for cutting orange-peel has lately been patented by Kent, High Holborn, and will be found useful where a large quantity of marmalade is required.
 Seville Orange Jelly.
 Lay the peel of six Seville oranges —it must be shred very fine in a quart of water for twenty-four hours; strain out the peel, and boil the water with three pounds of sugar for twenty minutes; then add the juice of eighteen Seville oranges, or of as many as will make a pint of juice. Boil gently until the jelly will set, when pour it into small pots and keep closely covered. This jelly is excellent for invalids, and also for making a summer and slightly tonic drink.
 Lemon jelly is made in exactly the same manner as orange jelly; but eight lemons, or rather more if small, will be required to the quart of water. In making both orange and lemon jelly the size and quality of the fruit must be considered; and if a strong flavour or bitter is objected to, less of the peel can be used.
 Syrup of Sweet Oranges.
 Cut the peel very thinly from a dozen fine sweet and two Seville oranges, as you pare throw the peel into a pint and a half of cold water. When all is done, boil the peel in this water for a quarter of an hour, strain it, and having returned the water to the kettle, put two pounds and a half of sugar. Let this boil gently for half an hour, removing the scum as it rises, squeeze and wash the oranges in water, making the whole quantity of juice thus produced not less than a pint and a half, strain and add this to the boiled sugar, let it boil gently for three- quarters of an hour, removing all scum. When done, the syrup should be as thick as honey. It is useful for making summer drinks, and as a sauce for creams and puddings.
 Mushroom Ketchup:
 The larger and fresher mushrooms are for making ketchup the better. Break them well up, and to each seven pounds use half a pound of salt, mixing well together. Let the mushrooms stand until the next day, when drain away all the liquor you can, add a little more salt, stir well with the mushrooms, and let them stand another day. Now press out all the juice and boil it slowly for an hour with a quarter of a pound of salt, a dozen cloves, and half an ounce of peppercorns and whole ginger to each half gallon. Put the liquor into a pan, and, when cold, strain it through a very fine sieve, bottling the clear liquid in clean quart bottles, and putting a dozen peppercorns and a dessertspoonful of brandy into each. Use new corks, and, having well-fitted, cut them down to the top of the necks of the bottles and seal them over so as to exclude the air.
 Should the juice of the mushrooms not run freely after standing the second day, put them into a cool oven in pans, covered over, and let them remain for five or six hours, then finish the ketchup as directed.
 The remains of the mushrooms should be put into a hot oven and dried, or in a V, or American oven, before the fire. It is well to put them for several days, after they appear dry, into the oven for a short time. Store in tin boxes in a dry place, and use in the same way as dried mushrooms.
 Dried Mushrooms.
 Let the mushrooms be perfectly fresh, remove the stalks, lay them skin-side downwards on baking sheets, and put them into a hot oven, so that they may shrivel up quickly, but not get burned. They must not be left long in the oven at one time, but be put in every day until they resemble little pieces of leather. Store the mushrooms in tin boxes, taking care to keep them where they cannot be attacked by insects, and use for flavouring gravy, soups, &c. Soak the required quantity of mushroom in four times its bulk of water, let it stand for at least an hour before adding it to the gravy.
 Should the mushrooms be large and juicy it may be necessary to scrape out the insides, which can be used to make mushroom juice in the same manner as ketchup.
 To Cure Hams,
 To each ten pounds of meat allow one pound of common salt, one ounce of saltpetre, two ounces of bay salt, one ounce of black pepper, quarter of a pound of coarse sugar, half a pound of treacle. Rub the salt well into the meat, taking care that it is well covered at the shank bone. Let the ham lie in the salt for a week, turning and rubbing it every day, but always leaving it in the pickle rind-side downwards. At the end of the week add the remainder of the ingredients to the pickle, the saltpetre and bay salt being pounded. Let the ham stay in the pickle a fortnight longer, then drain and hang it up to dry near the kitchen range, and in about a month's time put it in a paper bag, thoroughly secured so that flies cannot get at the meat. For those who approve of it half a clove of garlic to the ham pickle is an excellent addition.
 This pickle will answer for curing tongues after it has been used for the hams, and also for chaps, or for pigs'- heads intended for making brawn.
 To Preserve Eggs to keep for Twelve Months.
 Put two lumps of unslacked lime, about the size of your hand, into an earthenware pan. Pour on by degrees two gallons of boiling water. Soon after you begin to pour the water on to the lime, the latter will make a slight explosive noise; stand aside until it is quiet, and by degrees add the remainder of the water. Let the limewater stand until the next day, stir it up with a stick, drop the eggs in one by one gently, and cover the pan over either with its own lid or a piece of board. The eggs should be put into the lime within four days of being laid, and can be added as you get them until the pan is full. If too many eggs are put into one pan, those at the bottom will probably get embedded in the lime and be difficult to get out. It is a good plan, gently to stir up the lime with the hand occasionally (there is no fear of hurting the skin), as this prevents the eggs at the bottom getting embedded. Take care that the shells of the eggs are perfect; and if the liquid in the pan evaporates, add, from time to time, a little cold water so that the eggs are always covered. Eggs thus preserved will be found perfectly fresh at the end of a year, or even a longer period.
 To Pickle Red Cabbage.
 Choose the cabbage of a deep red colour, take off the outer leaves and cut the heart into strips. Put a layer of the cabbage into a sieve, sprinkle it with salt, then another layer of cabbage and of salt until all is used; when it has stood twenty-four hours squeeze and put it into a jar. If convenient add a beetroot sliced; it may be used raw, but is better if baked or boiled. For a large cabbage, boil an ounce of whole ginger crushed, an ounce of black peppercorns, and half an ounce of allspice in a pint of vinegar for ten minutes. Mix this with the cabbage and fill up the jar with vinegar. Let this stand for a day, then fasten down and keep as air-tight as possible.
 Lemon Pickle,
 Grate the peel lightly from a dozen lemons; let them remain in salt and water for nine days, rubbing them with fresh salt every day. When taken out wipe them with a cloth, then put them in a stewpan, with three pints of vinegar, two ounces of mixed spice, and half an ounce of turmeric. Let the lemons boil in the pickle for fifteen minutes, put them in a jar, pour the pickle over, and when cold tie down with a bladder. The peel which has been grated from the lemons should be mixed with double its weight of sifted sugar, and will be useful for favouring puddings. It should be kept in a bottle closely corked, or the grated peel may be dried quickly on the hot plate and be put away in a bottle for future use.
 To Ripen and Keep a Stilton Cheese.
 If the family is small it is best to divide the cheese and use half at a time. Butter a paper and tie over the top of the cheese, which place in a soup plate; mix equal quantities of ordinary Bordeaux wine and good beer, half a gill of each will be sufficient; dip a napkin in this and wring it out leaving it rather moist. Wrap tightly round the cheese, which keep in the wine cellar; repeat this process every week until the cheese is taken into use, when it will be found of a very fine flavour, rich and moist.
 Cochineal Colouring.
 Put a pint of cold water into an untinned copper stewpan with a pint of cold water and boil until dissolved, then put in half an ounce of cochineal and an ounce of salts of wormwood crushed fine in a mortar; let it boil for ten minutes, then stir in one ounce of cream of tartar using a wooden spoon, and, lastly, add half an ounce of Roche alum, When dissolved, pass the colouring through a flannel bag. Allow it to stand until cold, when put away in small bottles closely corked. The colouring should be very bright, clear, and free from sediment, as otherwise it will not keep well.
 Raisin Wine.
 Good raisin wine cannot be made cheaply, and it is somewhat troublesome to make, as it must be run off into a fresh cask after it has stood six months, in order to fine it, —indeed, it is sometimes necessary to repeat the racking several times.
 To each gallon of water allow eight pounds of raisins; chop them up if stoned this may be effected in a mincing machine--put them into a tub with tepid water, and stir thoroughly every day for a month. Then strain the liquor through a sieve, pressing the fruit, and put it into the cask. If the weather is warm the liquor will probably ferment in a few days, but if it does not, put a toast soaked in yeast on a gallon of the liquor made lukewarm, and which, when fermentation has well advanced; add to the
 whole quantity in the cask. Do not put in the bung for ten days, and having done so, allow the wine to stand for six months, then draw it off into a clean cask, and allow it to stand for two months. At the expiration of this time, if the wine is tolerably clear it may be left for another six months with a bag of isinglass attached to the bung; but if thick must be again racked into a clean cask. This wine will not be fit to drink in less than a year, and will be all the better if allowed to remain in cask for a longer period. Brandy may be added in any quantity desired; but if the wine has been well made it ought not to be necessary.
 Smyrna raisins are the best for wine-making, but are generally too expensive when fresh. Grocers in a large way of business, however, are often glad to dispose of old stock, and for wine-making, will put in good sound fruit at a moderate price. Raisin wine may be made of less fruit than the quantity given, but will not be so strong or good, or keep so well.
 Orange Wine.
 Take eighty Seville oranges, pare them as thin as possible, pour one gallon of boiling water on the peel, and let it remain forty-eight hours. Pare off all the white part from the oranges and throw it away, squeeze out all the juice and add it to the peel, wash the remains and the pips of the oranges after squeezing in order to have all the goodness of them. Put all the liquid with the peel and juice with thirty pounds of good loaf sugar and sufficient cold water to make the whole quantity ten gallons, into a brandy or rum cask. Stir up thoroughly every day for a week, then put a toast well dipped in good brewer's yeast into the bung-hole. If fermentation does not commence within three days, put another spoonful of yeast. A hissing sound denotes the commencement of fermentation, in a fortnight after this put the bung in the cask, and let the wine remain for twelve months before bottling.
 Cowslip Wine.
 To ten gallons of water allow thirty-five pounds of lump sugar. Boil the sugar and water for half-an-hour, with a handful of balm, of borage, and sweet briar. When cool, take these out, and put the liquor into a cask, with the juice and thinly pared rind of twenty-four lemons, twelve oranges, and three gallons of fresh, or two gallons of dried cowslip pips. Stir up the wine every day for a week, then put a toast dipped in yeast, and allow it to ferment for a week; add a quart of brandy, stop the cask closely, and allow it to stand for two months, when it should be bottled for use. If rather more sugar is used, and the fermentation allowed to continue for a fortnight, it will be unnecessary to use brandy. This wine is much improved by the addition of balm, borage, and sweetbrier; but if they are used, it can only be made during the summer months. This wine is greatly esteemed by cottagers, and it is a good employment for little children to gather the cowslips, which, if thoroughly dried and properly stored, can be kept for use when required.
 Ginger Wine.
 To every gallon of water allow three pounds and a half of loaf sugar, two ounces of ginger, the juice and peel of three lemons, and one orange. Peel the orange and lemons very thin, pour a gallon of boiling water on them, and break up the fruit. Crush the ginger, and tie it loosely in a muslin bag; boil it with the sugar for a quarter of an hour in a portion of the whole quantity of water to be used. Mix the boiled sugar, ginger, peel, and fruit together, and put them into the cask, and then add the remainder of the water. Stir this up, and when tepid, put in a toast dipped in yeast. In ten days' time put the bung in the barrel, and let the wine remain for at least four months before bottling it. The colour of the wine will be improved by adding a little burnt sugar, and a bottle of gin or brandy may be put to it a month before bottling. It is a good plan to have a zine or wooden tap in the cask, so that the wine may be tested from time to time. If it appears cloudy, tie some isinglass —two ounces to ten gallons— in a muslin bag, attach it by a string to the bung, and let it remain a month in the wine. Strength and flavour are imparted to ginger wine by adding raisins, half-a-pound to a gallon of water is sufficient. Split open, but do not stone the fruit, and put them into the cask with the ginger. This wine is excel- lent made on the lees of cowslip wine; and in this case it will not be necessary to use so many oranges and lemons.
 Grape Champagne.
 For nine gallons of this wine use thirty-six pounds of half-ripe grapes, one-third of which should be black. Pour six and a half gallons of soft water upon them, bruise and stir frequently for three or four days. Strain the liquor from the grapes, and dissolve twenty-eight pounds of loaf sugar in it, then put it in the cask with a little yeast, and let it work for about a fortnight. When the singing has subsided add a bottle of brandy, and put in the bung of the cask. In six months it will be fit to bottle, and can be used in three months afterwards.
 Gooseberry Champagne.
 For this wine the Warrington gooseberry is the best at the time when it is on the point of turning colour. When well made it is difficult to distinguish this wine from foreign champagne.
 The fruit must be thoroughly broken up with a wooden mallet, a pint of water being used to each pound of fruit to facilitate the operation. Let the fruit stand to ferment in a warm place for three days, stirring it frequently with a wooden spoon. Press the liquor through a sieve, using a little water to get all the goodness from the fruit. To each gallon of the liquor thus obtained put six pounds of lump sugar and one gallon of cold water, put into a cask, and do not stop it for a month. At the expiration of this time put in two quarts of gin or brandy to ten gallons of wine, two ounces of isinglass tied in a muslin bag, and sus- pended from the bung. Let it stand for six months, when bottle it, tying down the corks securely.
 Red Currant Wine.
 Pick fine ripe currants from the stalks, put them into a large pan, and bruise them with a wooden mallet. Let them stand to ferment for twenty-four hours, then strain the liquor through a hair sieve, and to each gallon of it put two of water and six pounds of loaf sugar. This wine should ferment without yeast, and if the quantity of sugar given is used brandy will not be required. Do not put in the bung of the barrel until fermentation has ceased.
 Elderberry Wine.
 Pick the elderberries from the stalk, taking care they are full ripe, put them into a stone jar, and keep them in oven until the juice is well drawn. Then strain the a cool juice through a coarse cloth (squeezing the berries), and boil it with a pound and a half of lump sugar to a quart of juice, skimming it until clear and fine. Put a quart of this syrup to a gallon of tepid water, ferment it in the cask with yeast, and do not stop it until the singing has ceased. It is a good plan to make this wine on the lees of raisin wine; the syrup, if well made, will keep until required for use in this way. Half an ounce of cloves and the same quantity of whole ginger can, if approved, be boiled in a little water and be added to the wine with the syrup. If it is desired to have a very rich strong wine use rather less water than the quantity given.
 Claret Cup.
 Cut three thick slices of cucumber into a bottle of claret poured into a large jug, add a sprig of balm and of borage, a pint bottle of Seltzer water, one to two ounces of sifted sugar or crushed sugar candy, and half a wineglassful of brandy or Curaçoa. Stir well together, place the jug, covered over, upon ice for an hour, strain out the herbs and cucumber, pour into a decanter and serve.
 If there is not time to ice the cup, break up half a pound of clear ice into very small pieces, stir into the claret, and use less Seltzer water.
 BADMINTON Cup is made with Burgundy, with an equal quantity of Seltzer water, and the addition of the juice and peel of an orange to the ingredients given for claret cup.
 CHAMPAGNE Cup has an equal quantity of wine and Seltzer water, an ounce of crushed sugar candy, the juice and peel of two oranges, balm, and borage.
 CIDER Cup has a pint of soda water to a quart of cider, a wineglass of brandy, and the other ingredients as for Champagne cup.
 Ginger Beer.
 Crush two ounces of ginger, peel two lemons very thinly and squeeze the juice, put into a pan with one pound and a half of loaf sugar, and two ounces of cream of tartar. Pour on to this two gallons of boiling water, and when nearly cold put a tablespoonful of brewer's yeast, and let the beer stand until the next day. Strain and bottle it quite clear, tying the corks securely; this will be fit for immediate use.
 Gingerade.
 This can be made without fermentation, and is a whole- some drink for children.
 Crush a quarter of a pound of Jamaica ginger and boil it in two quarts of water for an hour. Strain the liquor through a jelly-bag, and boil it to a syrup with three pounds of lump sugar, skimming in order to have it clear. When cold stir in an ounce of citric acid, and bottle the syrup.
 When required for use put two tablespoonfuls in a tumbler, and stir on to it half-a-pint of cold water, in which rather less than half a teaspoonful of carbonate of soda has been mixed.
 Lemonade.
 Shred the peel of a fine lemon and let it lie for half an hour in a quart of cold filtered water; then squeeze and strain the juice of the lemon, and having taken out the peel, put it and lump sugar to taste in the water; stir well together and if required to be drank in a state of effervescence, add half a teaspoonful of citric acid, and at the moment of serving a small teaspoonful of carbonate of soda, or of bi-carbonate of potash.