juice of 11⁄2 a lemon. Stir once or twice, and strain. Add 2 teaspoonfuls of sugar.

Tamarind Whey.--Stir 1 tablespoonful of tamarinds into 1⁄2 a pint of milk while boiling. Strain and sweeten to taste.

Orange Whey.-Proceed as for lemon whey, substituting the juice of 1 or 2 sour oranges, with a piece of the peel.

Wine Whey.-Bring 1⁄2 a pint of milk to the boiling point, and pour into it 4 tablespoonfuls of sherry wine. Stir once or twice, and when the curd separates, remove from the fire, and strain. Sweeten with 1 teaspoonful of sugar.

Eggnog.-Beat thoroughly the yolk of 1 egg with 1 tablespoonful of sugar, then stir these with the well-beaten white. Now add either 1 pint of milk, and 1 tablespoonful of sherry wine; or 1 tablespoonful each of ice water, milk, and wine.

Plain Junket.-Heat 21⁄2 a pint of milk merely lukewarm; sweeten, and add 1 teaspoonful of the essence of pepsin. Stir only enough to mix thoroughly, and pour into cups. Let these remain in a warm place until set, then place on ice.

Cream Junket.-Proceed as for plain junket, substituting cream for milk. A little tart jelly may be placed on top.

Egg Junket.

Shake together in a jar, 1 egg with a scant 1⁄2 pint of milk, 1 or 2 teaspoonTurn into a sauce

fuls of sugar, and a little salt.

pan, and heat until lukewarm, stirring constantly. Then proceed as for plain junket. Flavor with vanilla or other extract.

Coffee Junket.-Mix 134 pints of milk, 1⁄2 cup of strong coffee, and 1⁄2 a cup of sugar. Heat until lukewarm, and finish as in plain junket. The top may be heaped with whipped cream.

Chocolate Junket.-Heat 1 quart of milk lukewarm; add 1⁄2 cup of sugar, and stir until dissolved. Melt 2 squares of chocolate in 1⁄2 cup of the warm milk, and boil a moment; carefully add to it the remainder of the milk, with 1 teaspoonful of vanilla. Finish as in plain junket. May be served with sweetened cream.

Wine Junket.-Add 2 tablespoonfuls of sugar to 1 pint of milk, which must be heated merely lukewarm; add 1 tablespoonful or more of sherry wine, with a little nutmeg, and proceed as for plain junket.

Mulled Wine.-Place a clove and a little piece of cinnamon in 1⁄2 a cup of boiling water, and continue to boil a few minutes. Take out the spices, and add 4 or 5 tablespoonfuls of port wine, allowing the mixture to reach the boiling

point.

Pour this over 1 well-beaten egg, and sweeten to taste.

Wine Posset.-Boil 2 or 3 slices of bread in 1 pint of milk; when soft, remove it from the fire, adding nutmeg and 2 teaspoonfuls of sugar. Pour this slowly into 6 or 7 tablespoonfuls of Madeira, or other sweet wine.

Wine Jelly.-Soak one box of gelatine in 1⁄2 pint of cold water, for 2 hours, then pour in 11⁄2 pints of boiling water, stirring well. Add the juice of 1 lemon, 1 pound of sugar, and 1 pint of sherry wine. Strain, and turn into cups or

moulds. When cold, place on ice.

Grape Jam.--Wash the grapes, and take out the pulps; place the pulp and skins in separate vessels, and cook until tender; put through a colander, to get rid of the seeds. To each pint of pulp allow 1 pound of granulated sugar; allow another pound for each pint of skins. The juice must be pressed well from the skins. Put pulp, juice, and sugar together and boil until thick; add the skins and boil 2 minutes; remove from the fire, and empty into sealed jars.

To Sterilize Milk.-Place the milk in a glass vessel having a wide mouth, covering the opening with a piece of absorbent cotton, or cheesecloth. Place it upon the stove, in a pan contain

ing cold water, and remove the moment the water reaches the boiling point. Cool it rapidly. An Arnold steam sterilizer is excellent for this and similar purposes.

Kumiss.-Dissolve of a cake of compressed yeast in 1 tablespoonful of warm water; or substitute other yeast. Add 1 tablespoonful of sugar to 1 quart of fresh milk, and heat until blood warm; stir in the yeast, and empty into tightly corked bottles. Stand the bottles upright in a warm place, over night, where the thermometer registers seventy or seventy-two degrees; then place them upon their sides, in an ice-box.

This will keep good and sweet for almost three days.

Peptonized Milk, regular process.-Place 1 tube of peptonizing powder in a quart preserving jar, along with 1⁄2 pint of cold water. Shake well, and add 1 pint of cold milk. Heat some water lukewarm (115 degrees), and standing the jar in the bath, allow it to remain for fifteen minutes. Unless correctly prepared, the milk will acquire a bitter taste.

Peptonized Milk, cold process.-Place 1 tube of peptonizing powder with 1⁄2 a pint of water in a quart jar. Shake together, and add 1 pint of cold milk. Place at once on ice.

Peptonized milk, quick process.-Proceed the same as for the cold process; but instead of placing at once upon ice, turn it into a saucepan, and allow it to come to the boiling point (212 degrees).

Peptonized Milk, special process.—Into a quart jar, place the contents of 1 peptonizing tube with 1⁄2 a pint of cold water. After shaking well, add 1 pint of cold milk. Heat some water lukewarm (115 degrees), and allow the jar to remain in this water-bath for 1 hour, placing the bath where it will keep lukewarm. Then pour it into a saucepan, and bring it to the boiling point, in order to stop further peptonizing. Milk so treated can be used for lemonade and punches, as it will not curdle.

Milk Lemonade. In a goblet, put a little crushed ice, and the juice of a lemon; sweeten it to taste, and fill the goblet with cold milk which has been peptonized by the special process.

Punches.—Add an equal part of mineral water to cold milk which has been peptonized by the special process; or to 1 glass of the special peptonized milk, add 1 tablespoonful of brandy or other liquor.

Lemonade Flip-Beat together 3 teaspoonfuls of sifted sugar and 1 fresh egg. Add the juice