The new practical housekeeping

it is done ; add lemon or vanilla flavoring just before the cooking is completed ; pour it into buttered pans or on a marble table (slightly buttered), and, when cool enough, cut or mark it with a greased knife into square tablets ; loosen it from the marble by running a knife under it before it becomes entirely cold. This is the real English recipe and is the favorite confection of all true Britons. Hickory-nut Taffy. — Two pints maple sugar, half pint water, or just enough to dissolve sugar: boil until it becomes brittle by dropping in cold water ; just before pouring out add tablespoon vinegar; having prepared the hickory-nut meats in halves, butter patty pans well, line with the meats, and pour taffy over them. French Trifles. — These are made same as kisses, but the board upon which they are baked should not be wet, that they may harden through. A cut of tube to be used in confectioner's bag when shaping them is here given. Sugar Threads. — Boil sugar until brittle, put a few drops on buttered form and draw out the thread. If sufficiently cooked the thread can be twisted into any shape. If it becomes too cold ta work, heat again. Kiss Wafers. — Half pint blanched bitter almonds, heaping cup powdered sugar, whites of six eggs, one-third cup flour, two tablespoons corn-starch ; blanch the almonds and pound them in a mortar, adding as soon as they are broken the white of an egg. Pound until very fine. When there is a smooth paste add the sugar, a little at a time, the whites of two eggs, one at a time, and the flour and corn-starch. When thoroughly mixed, add by degrees the three remaining whites. Butter the bottom of a flat baking pan and put the mixture on it in spoonfuls ; spread it very thin, especially in the center, and bake in a quick oven. The moment the cakes are taken from the oven roll into the shape of cornucopias. If allowed to cool they cannot be rolled, and for this reason it is best to bake only half a dozen at a time. When all are shaped, fill with the kiss mixture made by beating whites of three eggs to a stiff froth, and stirring into them, lightly, four tablespoons powdered sugar. Place the wafers in a warm oven for twenty minutes or half an hour, to dry. With the quantities given two dozen can be made. Cochineal Coloring. — This is said to be quite harmless and is made by taking one ounce each powdered cochineal, cream tartar, two drachms alum and a half pint water. Boil cochineal, water and cream tartar till reduced one-half, add the alum and put into small bottles. Use to color candies, cakes, blanc-mange and jellies. There are very few articles of food prepared for the table that "60 completely unite ornamental and appetizing with substantial and nutritious qualities as creams and custards. Milk and eggs are concentrated and complete foods, and the fact that the arts of cookery have given them a feathery lightness does not change their -character as an attractive and valuable food, for it must not be forgotten that the preparation of food in an attractive form is not only an appetizer but a stimulant to digesti )n.