n a pan with cold water reaching to the necks of the
bottles. Set the pan over the fire and let the water come to a boil;
remove the pan and let the bottles stand in the water until they are
quite cold. Then cork them tightly, and seal them with wax or resin.

Keep them in a cool, dry place. This juice added to ice-water, and
sweetened to taste, makes a delicious sherbet.

THE END.

INDEX.

COST. PAGE.
_A la Mode_ Beef, with potatoes 35 57
Apple Dumplings 15 64

Bacon and Apple Roly-poly, with Vegetables 25 48
Baked Apple Dumplings 18 64
Baked Heart 25 47
Baked Pig's Head 22 50
Barley Water 2 23
Batter for frying 4 52
Batter for frying 5 59
Beans and Bacon 10 40
Beans, Baked 10 39
Beans, Fried 10 40
Bean Soup 10 33
Beans, Stewed 10 40
Beef _A la Mode_ 35 57
Beef Broth, with Dumplings 25 37
Beef Patties 30 58
Beef Pie 25 46
Beer -- 22
Beer for Nursing Women -- 23
Biscuits, Sweet 17 66
Biscuits, Tea 6 27
_Blanquette_ of Veal, with Potatoes 30 61
Brain and Liver Pudding 15 56
Bread per 8 lbs 24 25
Bread Pudding 15 63
Breakfast Rolls 6 27
Broth, Beef 25 37
Broth, Chicken 5 53
Broth, Mutton 17 36
Broth, Scotch 10 32
Broth, Veal 13 36
Broth, White 25 36

Cake, Caraway 24 66
Cake, R