The new practical housekeeping

ring constantly; add well-whipped whites and continue stirring without intermission in order to whiten it and also to prevent its sticking to the pan, which would discolor and entirely spoil the paste. Test it by placing the back of the hand upon the paste ; if it does not adhere to it, it is done. Add the neroli or the orange flower water, continue to stir a few minutes longer, then place on marble slab well dusted with starch or sugar powder. Flatten out and dust with starch powder, and when it has become cold cut it into strips or pieces. Keep in tin boxes well powdered with starch in order to prevent it from sticking. Cover boxes tightly so as to keep the air from it as much as possible. This is the genuine and original marsh-mallow paste, the best article that can be made. Some dispense with the mallow root on account of its unpleasant taste and in lieu thereof use apple juice, or a decoction of apples, which is supposed to be equally good and to possess the same healing qualities as the mallow. Others again use only pure water in the preparation of this paste. It is then simply pale, although its appearance is precisely the same as that of mallow paste. It is also sometimes flavored with extract of vanilla or raspberry juice, and sold as pate de guimauve. White Nougat. — Ten pounds white sugar, half gallon strained honey, three pounds blanched almonds, one tablespoon oil of lemon. After the sugar is melted and strained cook until nearly done ; have the honey boiling and pour on the sugar in the kettle ; set it on the fire again and when it boils up well pour out on a greased marble : add the oil of lemon. When cool enough to handle turn it up and bleach on a candy-hook ; when white take off and spread it on the marble and sprinkle the blanched almonds over it, fold up and spread out again, adding more almonds. Continue working it over the same way until all the almonds are worked in, then form into a long bar and cut up in square pieces. Pop-corn Balls. — Dissolve one ounce white gum arable in half pint water, strain, add one pound granulated sugar and boil until when a little is cooled in a saucer it becomes so thick as to be stirred with difficulty. Pour over a half bushel of freshly popped corn and when well stirred up the kernels will adhere in a mass ; form into balls by pressing with the floured hands. Ordinary molasses may be used for this purpose boiled to same degree, no gum being necessary. Pop-corn Cake is prepared the same, putting the mass while warm into tins and pressing with rollers into thin sheets, afterwards dividing them into small square cakes. Bvertbn Taffy. — Use brown sugar, and to each cup take quarter pound very best butter; put into a clean, -bright basm or pan and melt together over a brisK fire, stirring constantly with a wooden spatula, adding a few drops lemon juice. Ten minutes' boiling will bring it to the desired degree, the crack., which may be known by •dropping a little upon a cold plate or saucer ; if it hardens at once|