e from fire, pour into a flannel
bag, not more than a quart at once, and press out the juice. Add nearly
half as much sugar as juice and return to the kettle. When the sugar is
all dissolved and the juice boiling, pour into cans and seal. Pint cans
are preferable; when opened this can be diluted with water to suit the
taste, and will keep perfectly sweet for several days if kept in a cool
place.

RASPBERRY ACID.

MRS. GEORGE M. CRAIG.

Dissolve five ounces of tartaric acid in two quarts of water, pour it on
twelve pounds of red raspberries in a large bowl, let it stand
twenty-four hours, strain it without pressing: to a pint of this liquor,
add one and a half pounds of white sugar, stir until dissolved, bottle
but do not cork for several days, when it is ready for use two or three
tablespoons in a glass of ice water will make a delicious drink.

RASPBERRY VINEGAR.

MRS. STUART OLIVER.

Cover with vinegar and let them stand about a week, stirring every day,
then strain the fruit and to each pint add a pound of sugar. Boil till
it seems as a syrup about one half an hour, bottle, cork when cold.

LEMON SYRUP.

MRS. THOM.

One pound powdered frosting sugar, one quarter pound tartaric acid, one
quarter pound carbonate of soda, forty drops essence of lemon. Add the
latter to the sugar, mix well. Having dried it well pass it through a
sieve, and keep in a closely corked bottle. A teaspoonful will suffice
for a tumbler of water.

LEMON SYRUP.

MRS. FARQUHARSON SMITH.

Two ounces citric acid, one ounce tartaric acid, one half ounce epsom
salts, five pounds white sugar. Grate the rind of three lemons, juice of
six lemons, three pints boiling water, when cold add the whites of two
eggs well beaten, strain through muslin, and then bottle.

LEMON SYRUP.

MRS. ARCHIBALD LAURIE.

One quart juice of fresh lemons, the yellow skin only of six lemons, one
quart boiling water, four pounds white sugar. Let it stand for
twenty-four hours. If not quite dissolved melt over a gentle heat.
Filter through a jelly bag and bottle tightly corked, will keep for
three months in a cool place.

COOKING FOR THE SICK.

NOURISHING CREAM FOR CONVALESCENTS.

MRS. BLAIR.

Beat the yolks of four eggs, three tablespoonfuls of sugar, and the rind
(grated lightly), and juice of an orange, or lemon. Add a teaspoonful of
powdered sugar to the whites of the eggs and beat until stiff. Place the
vessel containing the beate