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CHEESE SOUP. — Bread crumbs, % lb. sifted ; 1 lb. of good Cheshire cheese ; simmer these together in a stew pan with some good broth ; in another pan mix well together four yolks of eggs, and four spoonfuls of broth. Mix both when ready to serve. CHEMICAL SOAP.— Fullers earth, 1 oz. powdered ; moisten with a little spirit of turpentine ; salt of tartar, oz. ; potass. 1 oz. Work the whole into a paste with a little soft soap. Form into squares. — Moisten grease, and with a little water rub the soap well on till it lathers ; the spot will disappear. CHERRIES, Iced.— Bruise 2 lbs. of cherries, put to them a pint of water ; strain, and add sugar sufficient. See ice. CHERRIES, to Jar. — Stone 4a lbs. of cherries ; put them into the pan, with 3 lbs. of double refined sugar ; and a quart of water ; put on the fire till they begin to boil ; take off to cool a little ; then boil till they are tender ; sprinkle with % lb. of refined sugar, afterwards, skim clean. Put all in a china bowl ; let them stand in the syrup three days, then drain, and take them singly, with the holes downwards, on a wicker sieve, and set them on a warm stove to dry, turning them upon clean sieves. When dry enough put a white sheet of paper in the pan, all the cherries, with another sheet at the top ; put them on the fire till they sweat : cool, and put in boxes or jars to keep. CHERRY BRANDY. — Cherries, 36 lbs ; half red and half black ; squeeze them with the hands, and add 9-1/4 gallons of brandy. Let them infuse 24 hours ; then put the bruised cherries and liquor into a canvas bag, a little at a time, and press it as long as it will run. Sweeten with fine sugar, and let it stand a month ; bottle off, putting loaf sugar into every bottle. Another. — To every gallon of brandy put 4 lbs. of red cherries, 2 lbs. of black, 1 quart of raspberries, with a few cloves, a stick of cinnamon a little orange peel ; closely stop for a month in a barrel ; bottle off as before. CHERRY JAM.— Pick and stone 4 lbs. of May-duke cherries ; press them through a sieve ; then boil together half a pint of red currant or raspberry juice, and Jf lb. of white sugar, put the cherries into, them while boiling ; add 1 lb. of fine white sugar. Boil quickly 35 minutes, jar, and cover well. CHERRY JELLY.— Cherries, 5 lbs. ; stone them ; red currants, a lbs. ; strain them, that the liquor may be clear ; add two pounds of sifted loafsugar ; and 2 ozs. of isinglass. CHERRY MARMALADE.— Take some very ripe cherries, cut off the stalks, and take out the stones ; crush them, and boil them well ; put them into a hand sieve, and force them through with a spatula, till the whole is pressed through and nothing remains but the skins ; put it again upon the fire to dry ; when reduced to half, weigh it, and add an equal weight of sugar ; boil again ; and when it threads between the fingers, it is finished. CHERRY PIE.— Having made a good crust, lay a little of it around the sides of your dish, and throw sugar at the bottom. Then lay in your fruit, and some sugar at the top. A few red currants put along with the cherries make an agreeable addition. Put on the lid ; bake in a slack oven. CHERRY PUDDING.— Make a paste of flour, beef suet chopped small, and water. Butter a basin, and line with paste. Put in the cherries and sugar ; cover with crust, tie in a cloth, boil 1 % hours. t