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Pickelets. Take three pounds of flour, make a hole in Cabinet Puddings.- For a quart mould take a quarter of a pound of raisins, half a pound of currants, well dried, the middle with your hand. Mix two spoonsful of yeast two ounces of candied peel, about two ounces of butter, four with a little salt, and as much milk as will make the flour eggs, a little nutmeg, and about four drops of essence of into a light paste. Pour the milk with the yeast into the lemon, and a little sugar to snit the taste ; warm a little middle of the flour, and stir a little of the flour down into milk sufficiently to melt the butter. Butter the mould it; then let it stand all night, and the next morning work all the flour; beat it well for a quarter of an hour; let enough to make the raisins and peel stick, then put a layer of white bread, or cake ; shake a few raisins and currants it stand for an hour ; take it out with a large spoon, lay it over it, then a layer of bread and fruit, till the mould is in round cakes on a board well dusted with flour; dredge full. The other ingredients must be well mixed and beaten, flour over them, pat them with your hand, and bake them. Indian-Meal Doughnuts.- A teacupful and a half of boilthe bread must be well soaked before it is put into the pot. Place a sheet of writing-paper over the pudding, undering milk poured on two teacups of Indian-meal. When it the cloth, and boil it one hour For the sauce, a little is cool, add two teacups of wheat flour, one teacup of butmelted butter, sugar, and white-wine. ter, one and a half of sugar, one of yeast, and two eggs, Orange or Lemon Tarts are made with the outside peel with a tablespoonful of cinnamon, or a grated nutmeg. If grated fine, and mixed with the pulp of an apple which has not sufficiently stiff, add equal portions of wheat and Inbeen pared, cored, and cnt into pieces, and stewed with a dian-meal. Let it rise very light. Roll it about half an little bit of lemon-peel, and a very small quantity of water, inch thick, and cut it into small diamond-shaped cakes, and and a bit of cinnamon. When the apple is reduced to a boil them in lard. pulp, and put through a hair-sieve, it should be used cold Sponge Cake. Take the weight of the eggs in sugar, half for the tarts. It is sweetened with sugar, and a little nut- their weight in flour, well sifted ; to twelve eggs add the meg grated over it ; add some of the juice of either the grated rind of three lemons, and the juice of two. Beat orange or lemon, and let your tarts be baked in & quick the eggs carefully, white and yolks separately, before they oven, but not over browned. Apple-tarts are made the are used. Stir the ingredients thoroughly together, and same way, omitting orange or lemon flavor. bake in a quick oven. Lemon Puffs. Take a pound of finely-powdered loafGinger Cakes.- Mix one pound of flour and three-quarters sugar, and mix it with the juice of two lemons, beat the of a pound of loaf-sugar. Rub into it half a pound of butwhite of an egg to a complete froth, then add it to the ter, two eggs, well beaten, and one ounce of ginger, ground lemon and sugar, and beat the whole for half an hour, then fine. Beat all well together, roll out the dough to the well beat three more eggs, and grate the outside rind very third of an inch thick ; cut out the cakes, and bake them. Duke of Devonshire Cake.-One pound of flour, one pound fine from the peel of the two lemons you have employed the juice of; add this and the eggs to the previous mix- of currants, three-quarters of a pound ofsugar, halfa pound ture, and well mix the whole. Sprinkle some finely- of butter, half the peel of a lemon, half a pound of citron, powdered sugar on a sheet of writing-paper, and drop the whisk all together, with eight eggs ; add a little brandy; mixture upon it. A moderate oven will bake them in a bake in a slow oven, two hours and a half. few minutes. Lemon-Cakes.-Mix ten ounces of flour, five ounces of CAKES. butter, and five ounces of sugar. Beat in the yolk of an Queen-Cakes. Take one pound of flour, dry it thoroughly egg ; flavor with one small teaspoonful of essence of lemon, and reduce one pound of loaf-sugar to a very fine powder. or a little sherry. Divide into cakes, and bake them. Work one pound of butter to a cream, and mix it with the WARDROBE. pound ofsugar. Beat the whites of eight eggs for nearly To Clean Kid Gloves.- Make a strong lather with curdhaif an hour, and beat them into the butter and sugar ; then beat the yolks for nearly half an hour, and beat them soap and warm water, in which steep a small piece of new also into the butter, sugar, etc. Beat all well together, flannel. Place the gloves on a flat, clean, and unyieldand then beat in the pound of flour, half a pound of cur- ing surface-such as the bottom of a dish-and having rants, (washed, picked, and dried, ) a grated nutmeg, and thoroughly soaped the flannel, (when squeezed from the the same quantity of cinnamon, and of mace also, if the lather,) rub the kid till all dirt be removed, cleaning and flavor be liked, all in fine powder. Then divide the batter resoaping the flannel from time to time. Care must be into little tins of a pretty shape ; dust a little sugar over taken to omit no part of the glove, by turning the fingers, them, and bake them. etc. Blow the gloves out with your mouth or a pair of Sponge-Biscuits.-Beat the yolks of twelve eggs for half bellows. Dry them gradually in the sun, or before a gentle fire. When quite dry, pulling them well out will restore an hour, and beat in one and a half pound of sugar, very finely sifted. Beat it well until it rises in bubbles. Beat them to their proper color. Gum-Arabic Starch.-Get two ounces of fine white gumthe whites to a strong froth ; continue to beat them, adding them to the yolks and sugar, and add, by degrees, fourteen arabic, and pound it to powder. Next put it into a pitcher, ounces of flour ; grate in the rinds of two lemons; put them and pour on it a pint or more of boiling water, (according in long, tin moulds, buttered, and bake them. Just before to the degree of strength you desire;) and then, having putting them into the oven, dust sugar over them. They covered it, let it set all night. In the morning pour it will require a moderately hot oven, and will take half an carefully from the dregs into a clean bottle, cork it, and keep it for use. A tablespoonful of gum-water stirred into hour to bake. Buns.-A pint of warm milk to a teacupful of barm, a pint of starch, that has been made in the usual manner, mixed with a sufficient quantity of flour to make it a thick will give to lawns (either white or printed) a look of newbatter; set it to rise for half an hour, then add to it one ness to which nothing else can restore them after washing. egg, quarter of a pound of melted butter, a quarter of a It is also good, much diluted, for thin white muslin and pound of powdered sugar, and a few caraway-seeds, add a bobbinet. To Remove Mildew from Linen.- To every four ounces of few currants, and divide the dough into buns of good size. chloride of lime add two quarts of boiling water, and when Bake them twenty minutes. Rock- Cikes.-Mix together one pound of flour, half a it has dissolved, six quarts of cold water. Steep the linen pound of sugar, half a pound of butter, half a pound of in the mixture for twelve hours, and the mildew will discurrants or cherries, and four eggs, leaving out the whites appear. To Remove Ironmould .-Rub the mark with tartaric acid, of two; a little wine and candied lemon-peel are a great and wash afterward in pearlash and soap. improvement.