Molasses Candy

One quart of West India molasses, half a pound of brown sugar, the juice of one lemon. Put the molasses in a kettle with the sugar, boil it over a slow, steady fire, till it is done, which you can easily tell by dropping a little in cold water; if done, it will be crisp, if not, it will be stringy. A good way to judge if it is boiled enough, is to let it boil, till it stops bubbling. Stir it very frequently, and just before it is taken off the fire, add the lemon juice. Butter a shallow tin pan, and pour it in to get cold. Molasses candy may be flavored with any thing you choose. Some flavor with lemon, and add roasted ground-nuts, or almonds blanched.

Cheese Toasted

This preparation is popularly known as Welsh rabbit or rarebit. Cut some cheese into thin shavings, and put it with a bit of butter, into a cheese toaster; place it before the fire, until the cheese dissolves, stirring it occasionally. Serve with a slice of toasted bread, the crust pared off.

Cherry Bounce

To fifteen pounds of morella cherries, add one gallon of the best French brandy or good Monongahela whisky. Let them stand for three or four months, then pour off the liquor, and add to the cherries two quarts of water, which should remain on them three weeks; pour off the water and add it to the liquor; to all of which add four pounds of sugar made into a syrup.

Savory Macaroni. (Naples Receipt.)

Blanch six ounces of Naples macaroni in two quarts of boiling water, with a tablespoonful of salt in it; let it remain till cold, then drain on a sieve. Put it into an enamelled saucepan with two ounces of butter, and stir over the fire till the butter is absorbed; then add a quart of new milk and simmer very gently till quite tender (about an hour and a half); add a teaspoonful of flour of mustard, a salt-spoonful of white pepper, the sixth part of a nutmeg, grated, a grain of Cayenne, three ounces of grated Parmesan cheese, and two fresh eggs, beaten with a gill of thick cream; place it on a dish and sift grated Parmesan cheese thickly over (three ounces); on that lay an ounce of butter, in small pieces; bake in a quick oven, or before the fire, till of a pale brown color, from twelve to fifteen minutes. Serve very hot.

Dressing For Cold Slaw

Beat up two eggs; add to it one gill of vinegar and water, mixed; place it on the range; when it begins to thicken, stir in a piece of butter the size of a small walnut, a little salt, and a teaspoonful of sugar. When cold, pour it over the cabbage; stir it together, and before sending to table sprinkle with a little black pepper.

Cheese Sandwiches

Take two parts of grated Parmesan cheese, one of butter, and a small proportion of made mustard; pound them in a mortar; cover slices of bread with a little of this, and lay over it slices of ham or any cured meat; cover with another slice of bread, press them together and cut into mouthfuls, that they may be lifted with a fork.