Mother Hubbard's cupboard

Two pounds lean beef, chopped fine ; pour over it one quart cold water, put in a porcelain kettle, cover tight, and let it simmer four hours. Strain off the tea and let it cool, beat the white of one egg and add to the tea ; put in on the stove and stir until it comes to a boil ; let it boil until it becomes perfectly clear, skimming ; then strain through a fine napkin ; season with salt to taste. Mrs. Edgar Holmes. RASPBERRY VINEGAR. Cut the berries with vinegar ; let them stand forty-eight hours. Strain them through a sieve ; add one pound white sugar to one pint of juice ; boil one-half hour, then bottle. If possible, use half red berries ; they give a richer flavor, and the black ones the color. Mrs. A. Lane. raspberry vinegar. Three pints red berries ; pour over them one pint cider vinegar and let stand twenty-four hours. Strain, and to one pint of juice add one pound of sugar; boil one-half hour, and when cold, bottle for use. Mrs. Hiram Doty. SWEETS. GENERAL DIRECTIONS. Granulated sugar is preferable. Candy should not be stirred while boiling. Cream tartar should not be added until the syrup begins to boil. Butter should be put in when the candy is almost done. Flavors are more delicate when not boiled in the candy. Sweets. 81 CREAM FOR BON-BONS. Three cups sugar, one and one-half cups water, one-half teaspoon cream tartar ; flavor with vanilla. Boil until drops will almost keep their shape in water ; then pour into a bowl set in cold water ; stir steadily with a silver or wooden spoon until cool enough to bear the hand ; then place on a platter and knead until of fine even texture. If too hard, a few drops of warm water may be stirred in ; if too soft, it must be boiled again. This is the general foundation of Cream Bon-Bons. It must be flavored with chocolate, by adding a tablespoon of melted chocolate while the syrup is hot. Miss Helen W. Hooker. CHOCOLATE CREAMS. Set one-half cake cooking chocolate on a plate or flat dish, in the oven until soft. Prepare the cream (as cream bonbons) ; roll into small balls ; leave a few moments to dry, then roll in the melted chocolate and place on buttered paper. Two two-tined forks will be found most convenient for rolling in the chocolate. H. W. H. CHOCOLATE CREAMS. One-half cup water, one-half cake chocolate, two cups sugar; flavor with lemon or vanilla. Boil the sugar and water to a thick syrup, put aside until a little cool, then beat to a thick cream ; add flavoring and make it into balls. Dip quickly into melted chocolate, place on buttered plate, and put in a cool place to dry. Miss Nellie Siddons. ALMOND CREAMS. Boil sugar, water, etc., as directed for cream, and when partially stirred, add a cup of blanched almonds (chopped fine). Treat as plain cream, and when well moulded, cut in squares or bars. Almond cream is very nice flavored with chocolate. H. W. H. 82 " Mother Hubbard's Cupboard." COCOANUT CREAM. Make like almond cream, substituting grated or desiccated cocoanut for the almonds. H. W. H. CREAM ALMONDS. Take enough of the plain cream in the hand to cover an almond, and roll the almond up in it. Almonds thus prepared, look and keep better, if rolled in powdered sugar. They are very nice made with chocolate flavored cream. H. W. H. COCOANUT DROPS.