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and stir both over the fire till thoroughly mixed and free from lumps. Stir in half a pint of the best white sugar powdered, and four large tablespoonfuls of molasses. Let the whole boil fast and constantly (so as to bubble), for at least one hour or more, till it is nearly as stiff as mush. When all is done, add a small teaspoonful of essence of vanilla, and transfer the mixture to shallow tin pans slightly greased with very nice sweet oil. Set it on ice, or in a very cool place, and, while yet soft, mark it deeply in squares with a very sharp knife. When quite hard, cut the squares apart. — Godey 's Lady 's Book. (By per. Pub.) Vanilla Toffee. Put one-quarter of a pound of butter at the bottom of the saucepan, then put in one pound of sugar and two tablespoonfuls of vinegar. Leave it to soak one night. If it looks too dry in the morning, add a little more vinegar. Then put it on the fire, and boil, not stirring it. When you think it likely to be done, stick a knife into the middle of it, and drop it into a cup of cold water, and if it bites crisp it is done. Just before it is done, drop in a teaspoonful of essence of vanilla. Then pour the toffee thinly all over a buttered tin, and it will soon be cold. — Peterson's Magazine. (By per) Stuffed Dates. Remove the stones from a pound of fine dates (cost ten cents), by cutting them open at one side. Remove the shells and skins from half a pound of almonds (cost ten cents) ; the skins can easily be rubbed off by first pouring boiling water on the CREAMED WALNUTS. almond kernels ; replace the date-stones with the almonds, and arrange the dates neatly on a shallow dish ; dust a little powdered sugar over them, and keep them in a cool, dry place till ready to use. The dish will cost twenty-three cents. — Twenty-five- Cent Dinners : Miss Juliet Corson. (By perl) Creamed Walnuts. The white of one egg, and an equal amount of cold water, one teaspoonful of lemon or vanilla. Beat until thoroughly mixed ; then beat in confectioner’s sugar, sifted, until the dough is stiff enough to mould. Break off pieces the size of a nutmeg, roll them till smooth and round. Press the halved walnut-meats on each side, letting the cream show slightly between the meats. One egg will require about a pound and a quarter of sugar. — The Peerless Cook-Book : Mrs. D. A. Lincoln. (By per. ) Walnut Taffy. Boil half a pint of molasses until it crisps when dropped into water ; stir into it one pint of walnutkernels, and let it cook about ten minutes on a slow fire, stirring constantly. Then put in a quarter of a teaspoonful of soda, stirring it thoroughly in. Pour out into a well-greased pan. — Miss Lucile Strodtman. Peanut Candy. “Boil together one pint of molasses, one gill of brown sugar, and two ounces of butter. When this is growing thick, add one pint of parched and shelled peanuts ; then boil the whole fifteen minutes, and pour it into a shallow dish to cool and harden.” CHAPTER XVIII. COOKERY FOR THE SICK. COOKERY FOR THE SICK. Wagtail to Bobtail. — “'Ey the by, Bobtail, I ought to apologize for not having congratulated yotf on the fortune that you have just stepped into.” Bobtail. — “ That my precious Betsy has just stepped into, you mean.” Wagtail. — “True ; rather odd, eh ? ” Bobtail. — “ Odd ! ” Wagtail. — “ Queer — umph ! ” Bobtail. — “ Queer — what ? ”