Cooks in clover

Peppermint Creams. — Two pounds of confectioner's sugar, the whites of two eggs well beaten ; mix these well together, add half a teacup of cold water, and two teaspoons of peppermint; roll in flat cakes, and put in a cool place. Miss Annie Doremus. Cream Walnuts. — One pound of confectioner's sugar, the white of one egg beaten well, one tablespoon of water and one teaspoon of vanilla. Mix these together to form a dough. Crack one pound of English walnuts carefully, so that the meats will come out in halves. Roll a small piece of the dough on the hand, and then flatten it, putting half a walnut on each side. Place them on a buttered plate, and let them stand for a while. Miss A. IV. Tindall. io6 Marsh-mallow Drops. — Dissolve one pound of clean white gum-arabic in one quart of water, strain, add one pound of confectioner's sugar and place | over the fire. Stir continually until all is dissolved, and the mixture is of the consistency of honey; add gradually the beaten whites of eight eggs. Stir the ! mixture all the time until it loses its thickness and does not adhere to the finger. Flavor with vanilla or rose. Pour into a tin slightly dusted with powdered starch, and, when cool, divide into squares; with a sharp knife. Miss Ivy Jones. Chocolate Caramel, I. — One cup each of finely grated chocolate, molasses, and sugar, and a piece of butter half the size of an egg stir all together, and boil twenty minutes. When done, pour into a buttered tin, and when almost cold, mark off into squares with a knife. A cup of nuts, just before pouring in the tin, adds to the flavor. Miss E. F. Hussey. Chocolate Caramel, II.— Twocupsof molasses, one and a half cups of sugar, half a cup of butter, half a cup of milk, half a pound of chocolate; add three teaspoons of milk, when you take it from the fire. Boil from twenty-five to thirty minutes. Miss Edith H. Swan. Molasses Taffy. — Three cups of molasses, one cup of sugar, and one cup of butter. Boil twenty minutes, and put in one teaspoon of vanilla just before removing it from the stove. Pour in pans and let it cool. Miss A. W. T. Molasses Cocoanut. — Three cups of molasses, one and a half cups of granulated sugar, butter the size of an egg. When half done, pour in one and a half cups of cocoanut grated fine, and flavor to taste with vanilla. Boil till it is brittle in a little cold Miss A. D. The Sick Boom. Beef Broth. — Chop finely one pound of lean beef, pour over it one quart of cold water, and set it on the back part of the stove so that it will not reach simmering for over an hour. Cook very slowly for at least six hours, shaking the pan frequently. When cold remove every particle of fat, and strain through a very fine sieve. This will make about a pint of liquid. * * * Beef Tea. — Cut into small pieces one pound of lean beef, place it in a bowl, cover tightly, and stand in a pan of water ; let this simmer slowly until the juice is all drawn out. This quantity will make about one cup of tea. Add a little salt, and give in small quantities. Mrs. /. H. IV. Oysters on Toast. — One gill of oysters chopped fine, salt, pepper, one egg, and two tablespoons of cream. Stir briskly and serve on toast. M. A'.