oil. Stir the whole
time one way. Season it with a little rose-water, and a few spoonsful
of wine or brandy, as you may prefer. When put into cups, grate on
nutmeg.

TO PRESERVE PEACHES.--Scald peaches in boiling water, but do not let
them boil; take them out and put them in cold water, then dry them in
a sieve, and put them in long, wide-mouthed bottles. To a half dozen
peaches put a quarter of a pound of clarified sugar; pour it over the
peaches, fill up the bottles with brandy, and stop them close.

COCOA-NUT CAKES.--Grate the meat of two cocoa-nuts, after pealing
off the dark skin; allow an equal weight of loaf sugar, pounded and
sifted, and the rind and juice of two lemons. Mix the ingredients
well; make into cakes about as big as a nutmeg, with a little piece of
citron in each. Bake them on buttered tin sheets about twenty minutes,
in a moderately hot oven.

*TO CLARIFY SUGAR.--Put half a pint of water to a pound of sugar; whip
up the white of an egg and stir it in, and put it over the fire. When
it first boils up, check it with a little cold water; the second time
set it away to cool. In a quarter of an hour, skim the top, and turn
the syrup off quickly, so as to leave the sediment which will collect
at the bottom.

*RICH WEDDING CAKE.--One pound three quarters of flour, one pound
one quarter of butter, do. of sugar, one dozen eggs, two pounds
of currants, one gill of wine, half a gill of brandy, one pound of
citron, cut in slices, a wine-glass of rose-water, three quarters
of an ounce of nutmeg, quarter of an ounce of cloves, the same of
allspice. The rind of two lemons grated in. See page 72 for baking.

STILL RICHER WEDDING CAKE.--Three pounds of flour, three pounds
of butter, three pounds of sugar, twenty-eight eggs, six pounds of
currants, and six pounds of seeded raisins; one ounce of cinnamon, one
ounce of nutmeg, three quarters of an ounce of cloves, half an ounce
of mace, one pound of citron, two glasses of brandy, two glasses of
rose-water, and one glass of wine. For baking, see page 72.

*FROSTING FOR CAKE.--It is a great improvement to squeeze a little
lemon-juice into the egg and sugar prepared for frosting. It gives
a fine flavor, and makes it extremely white. For frosting, see
directions, page 72.

WHIP SYLLABUB.--One pint of cream, one pint of wine, the juice and
grated peel of a lemon, and the white of two eggs; sweeten it to your
taste, put it into a deep vessel, and whip it to a light