Almond Bread

Beat stiff the whites of three eggs, add one-half pound of sugar and beat twenty minutes. Blanche and chop fine one-half pound o almonds and roast them with two ounces of sugar until they are; rich brown. Mix the beaten white of the egg and sugar with the roasted almonds, and drop in small cakes upon well-buttered pans allowing the mixture to spread in baking; bake in a slow oven.

Chocolate Creams

Two cups of granulated sugar, and half a cup of cream. Boi well five minute; then put it into a bowl flavor with vanilla, i desired, and stir till it is stiff enough to roll out into little balls with the hands. Break up four or five sections of chacolate, put then into a bowl, and set it over the tea kettle until it becomes soft; then add a very little water, stir it well and roll the cream drops in it Drop on wax paper.

Macaroons

Whites of three eggs beaten to a stiff froth; and one-half pound powdered sugar, one-half pound dessicated cocoanut .one-half pin rolled and sifted cracker crumbs, and one teaspoonful of extract c bitter almonds. Drop on buttered papers in a dripping-pan, making little round cakes. These are a very good imitation of the maca roons made of chopped almonds.

Butter Scotch

One cup New Orleans molasses, one cup butter, two cups powdered sugar, pinch of soda; boil until it just hardens when a little i dropped in a cup of cold water. Pour out thin.

Caramels

One cup of chocolate cut up fine, one cup molasses, one cup cream or milk, two cups white sugar, butter as large as an egg. Bo until hard, stirring all the time. Flavor with vanilla.

Mountain Ice Co. Office and Depot, 515 Fourth St., Oakland. Ice delivered to all parts of Oakland and Brooklyn. S. D. Smith, Manager

Old-Fashioned Molasses Candy

Syrup will not make good molasses candy; take one quart New Orleans molasses, boil until it crackles when dropped in cold water; just before taking up stir into it a level teaspoonful of baking soda; pour on plates and when cool enough to handle, pull.

Kisses

Beat the whites of four eggs fifteen minutes, add one cup of sugar and one-half teaspoonful vanilla, and beat all together fifteen minutes more. Bake in a very slow oven three-quarters of an hour.

Uncooked Cream Candy

Take two pounds of confectioner's finest powdered sugar, put the white of one egg in a glass, beat enough to make it light, bnt not to an entire froth. In another glass measure the same amount of water and mix with the egg. Place the sugar on a slab or moulding-board; leave a little dry to mould with, make a hole in the center and pour in and mix with the sugar until it is the consistence of soft dough, and can be kneaded like dough, adding, if necessary, water enough to do so. Flavor with vanilla, then mold into any desired form, add nut meats or a coating of chocolate.

Preserved Fruits

Jams of all berry fruits are made by scalding and mashing the fruit as for jelly, then adding a pound of sugar to a pound of fruit weighing the latter after it is prepared. and boiling until the whole becomes thick and smooth. Boil the fruit in its own juice, if plen tiful, for half an hour before adding the sugar. A half hour more boiling will be enough. Too long boiling makes the fruit hard and dark.

For preserves allow pound for pound as for jam. To make a clear syrup, use a gill of water to a pound of sugar. Skim wher just on the boil, as the boiling point is when the scum comes to the surface, yet once having boiled, the scum is broken up, and the syrup is never so clear.