Snow-Balls

One cup of flour, one of sugar, three eggs, one table-spoonful of yeast-powder (Preston & Merrill's), one of milk, a teaspoonful of essence of lemon, a little salt. Steam in tin cups in a steamer twenty minutes. Poll in powdered sugar while hot, and turn them on the plate upside down. Put a table-spoonful and a half of the mixture to each cup.

New-Haven Jumbles

Pour cups of flour, two of sugar, a heaping cup of butter, three eggs. Twist strips of the dough around and around on the pan until the size of cookies.

Molasses Candy

To one pint of best molasses put four ounces of brown su- gar. Boil in a porcelain saucepan, and stir often, taking care that it does not burn. Boil until it will become hard and brittle; put a teaspoonful upon ice, or into cold water, in order to ascertain this. Before taking up, add a teaspoonful of essence of lemon and a plenty of almonds, chopped. Pour into a tin well buttered; or take some of the candy without nuts (first rubbing your hands with butter), and, while warm, pull until it is of as light a color as you wish.

Lemon Candy

Boil briskly in a porcelain saucepan two cups of white sugar, one of water, and half a cup of vinegar. Try in water as for molasses candy; turn into a shallow pan, and work as soon as cool enough to handle. Flavor, before pouring from the saucepan, with essence of lemon or any thing else you please. Cut in small pieces.

Chocolate Caramels

Boil together for twenty minutes one cup of molasses, one of sugar, one of chocolate, and half a cup of milk. When nearly done, add a piece of butter large as an egg, and flavor with vanilla. Drop a little in water to ascertain if it is done. Stir a few minutes, and then pour upon buttered dishes. When not quite cold, mark the candy in little squares with the back of a knife.

Camphor Ice

Two ounces of lard or nice mutton-tallow, the same of spermaceti, one ounce of white wax, half an ounce of camphor-gum, a quarter of an ounce of glycerine. Melt all together with as little heat as possible.

Good Cider Vinegar

Put one gallon of rain-water, and three of good cider, into a small keg, with a gimlet-hole in the upper end to admit the air. Set it in the sun in the warm season, and in a warm cellar in winter. Shake it well once or twice a week. A large demijohn will answer instead of a keg. Tie a piece of muslin over the mouth so as to keep out the flies, and yet admit the air.

Fresh Pine-apple.*

For the tea-table, pare one pine-apple, and chop it fine in a tray with a common chopping knife. Put it in a deep dish, and mix with it half a pint of powdered sugar; more if the pine-apple is large. Let it stand several hours.

Cider (To Keep Sweet And Sparkling)

Let the new cider ferment from one to three weeks as the weather is cold or warm. When it has attained to lively fermentation, add to each gallon, according to its acidity, from one half to two pounds white sugar, and let the whole ferment till it possesses precisely the taste which it is desired should remain permanent. In this condition, pour out a quart) of the cider,, and add for each gallon one-quarter ounce of sulphite of lime (anti-chloride). Stir the powder and cider until intimately mixed, and return it to the cask. Agitate briskly and thoroughly for a few moments, and then let the cider settle. The fermentation will cease at once. After a few days, the cider has become clear. Draw off, and bottle carefully, or remove the sediment, and return to the cask. If loosely corked, or kept in a barrel on draught, it will retain its taste as still cider. If put in bottles carefully corked, it will become a sparkling cider.