wl and stir into it two tablespoonfuls
of prepared rennet, two tablespoonfuls of powdered loaf sugar, and a
small wine-glassful of pale brandy. Let it stand till cold and eat
with sugar and rich cream. Half the quantity can be made.

RASPBERRY SHRUB.

One quart of raspberry juice, half a pound of loaf sugar, dissolved, a
pint of Jamaica rum, or part rum and brandy. Mix thoroughly. Bottle
for use.

SASSAFRAS MEAD.

Mix gradually with two quarts of boiling water three pounds and a half
of the best brown sugar, a pint and a half of good West India
molasses, and a quarter of a pound of tartaric acid. Stir it well and
when cool, strain it into a large jug or pan, then mix in a
teaspoonful (not more) of essence of sassafras. Transfer it to clean
bottles (it will fill about half a dozen), cork it tightly and keep it
in a cool place. It will be fit for use next day. Put into a box or
boxes a quarter of a pound of carbonate of soda, to use with it. To
prepare a glass of sassafras mead for drinking, put a large
tablespoonful of the mead into half a tumbler full of ice-water, stir
into it a half teaspoonful of the soda and it will immediately foam up
to the top.

Sassafras mead will be found a cheap, wholesome and pleasant beverage
for warm weather. The essence of sassafras, tartaric acid and
carbonate of soda, can, of course, be obtained at the druggist's.

CREAM SODA WITHOUT THE FOUNTAIN.

Coffee-sugar, four pounds, three pints of water, three nutmegs,
grated, the whites of ten eggs, well beaten, gum arabic, one ounce,
twenty drops of oil of lemon, or extract equal to that amount. By
using oils or other fruits, you can make as many flavors from this as
you desire. Mix all and place over a gentle fire, and stir well about
thirty minutes; remove from the fire and strain, and divide into two
parts; into one-half put eight ounces of bicarbonate of soda, into the
other half put six ounces of tartaric acid. Shake well, and when cold
they are ready for use by pouring three or four spoonfuls from both
parts into separate glasses, each one-third full of water. Stir each
and pour together, and you have a nice glass of cream soda which you
can drink at your leisure, as the gum and eggs hold the gas.

WINE WHEY.

Sweeten one pint of milk to taste, and when boiling, throw in two
wine-glasses of sherry; when the curd forms, strain the whey through a
muslin bag into tumblers.

LEMON SYRUP.

Take the juice of twelve le