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Confectionery (Pare the peaches carefully)

Pare the peaches, carefully removing all decay.

Lay in a shallow dish and cover with white sugar.

When a syrup has formed, remove the fruit and put into jars; put the syrup in a new tin pan, and place over the fire; when it comes to a boil, remove and pour into the jars hot, and fill up with the best white brandy. When cold seal up carefully. 73. Orange Marmalade.

One dozen good-sized oranges-those with the bitter skin are considered the best, or Sicily, if preferred; cut them in two, take off the peel, and boil it in water until tender enough to run a straw through; cut it up fine, add the pulp and juice of the oranges (carefully removing all the white skin), and the juice and grated skin of two lemons.

Add the weight of the whole in white sugar, and boil for a short time till clear-say from twenty minutes to half an hour.

Eighteen good-sized Sicily oranges make about 4 quarts of marmalade. 74. Mock-Turtle Soup made of Beans.

Take 1 pint of black Mexican beans, wash them and put them to soak in some water over night.

In the morning put them, with a bunch of potherbs and about 3 quarts of water into a pot, and boil till thoroughly done; strain through a colander into the liquor they were boiled in; let them simmer, add pepper and salt, with a lump of butter the size of an egg, 2 tablespoonfuls of walnut catsup; have ready 2 hard-boiled eggs chopped fine, put them into the tureen, and turn your soup over them; if you have some lemon or wine it will improve it. 75. J. R. K.'s Chicken Croquets.

Boil an ordinary-sized chicken, skin it and cut it up fine. Take a dessertspoonful of butter and the same of flour, mix well together and put into a saucepan with the yolk of an egg; add 3 spoonfuls of chicken broth and 3 of cream, and let it thicken to a boil; throw in the chicken, and after boiling a few moments put it away to cool. Roll out the croquets to the required size in egg and then in fine cracker, and fry in very hot lard. 76. Corn Bread.

To 1 quart of milk add 5 eggs beaten light, a small teaspoonful of baking soda, and a little salt; stir in sufficient corn meal to make a stiff batter, pour in a deep pan well greased, and bake; when done it should be two inches thick. Eat while hot. 77. Plain Corn Pone.

To a quart of white corn meal add a little salt and sufficient milk to make a dough, divide into two pones or loaves, making each an inch and a half thick, and bake in a quick oven. 78. Tapioca Pudding.

Take a pound of tapioca, pour on 1½ pints of water, and let it soak over night; pare and core 10 apples, taking care not to break them, and place in a deep pan; sweeten and flavor the tapioca with wine or essence of vanilla, and pour on the apples; if it does not cover them add a little more water; when the apples are cooked sufficiently the pudding is done. Eat with cream. 79. Currant Pudding.

To 3 cups of flour add 1½ cups of sugar, 2 eggs, a pound of suet cut fine, a pound of currants, and nutmeg to suit the taste. Make in a stiff batter and boil in a bag two hours. To be eaten with butter sauce. 80. Italian Mode of Cooking Veal Cutlets.

For a cutlet weighing 1½ pounds take 2 onions, slice and parboil, pour off the water, and brown with butter; season and flour the cutlet and place in the pan with the onions, adding sufficient butter to fry nicely; slice 2 tomatoes, and when the cutlet is done place them under it, and let the whole remain over the fire until the tomatoes are well cooked, then remove the cutlet and tomatoes, and add to the gravy the juice of a lemon and a little flour; after dishing the whole upon a meat dish, sprinkle a little parsley cut fine. This is a delicious way of cooking cutlets; beef can be done in the same manner. 81. To cook Frogs.

Put the hind legs in salt and water over night, wipe them dry with a cloth, pepper and salt them, then sprinkle a little flour over them, and fry in hot lard to a light brown.