The thorough good cook

Procure a dozen and a half of fine ripe apricots, which cut in halves ; take out the stones, break them and extract the kernels, which blanch in very hot water, and skin. Then put them with the apricots into a sugar-pan, with half a pound of sugar and half a glassful of water. Let them boil until almost forming a marmalade, when put them by in a basin. Have the yolks of twelve eggs in a stew-pan, with which mix by degrees a pint and a half of milk. Set over the fire, keeping it stirred until thick enough to adhere to the back of a spoon. Then pass it through a tammy into a basin. Add the syrup and apricots, and Avhen cold three glasses of noyau. Freeze as in the recipe for vanilla cream ice (No. 1), and when half frozen add a pint of good whipped cream. 9. Chocolate Cream Ice. This is made like vanilla cream ice (No. 1), but omitting the vanilla, in the place of which scrape a quarter of a pound of chocolate ; place this in a stew-pan over the fire, and keep stirring until melted. Then have ready boiling a quart of milk, Avhich mix with the chocolate by degrees; finish with eggs and sugar, and freeze as in No. 1. ICES AND DRINKS. 446 10. Punch d. la Francaise, Hot. Put in a saucepan on the hot range one pint of Jamaica rum with twelve ounces of granulated sugar ; stir continually with the spatula until reduced to half the quantity. Add the juice of three lemons and of four sweet oranges, then set the pan on the corner of the stove to keep hot. Put in a tea-pot one ounce of green tea, pouring over it a pint of boiling water, and let infuse for ten minutes, then strain into the preparation ; return this to the middle of the stove, and when about to boil, skim thoroughly with a skimmer. Take it from the fire, pour it into a punch-bowl, and serve. 11. Cider Cup. Put a slice of toasted crumb of bread at the bottom of 'a large jug; grate half a small nutmeg over it, and place on it two or three slices of thin lemon rind and half a dozen lumps of sugar. Pour over this two wineglassfuls of sherry, one of brandy, the juice of a lemon, a bottle of soda-water, and, last of all, a quart of cider. Mix well, put a sprig of borage or balm into it, and add a few lumps of pure ice. This should be used as soon as it is made. 12. Capillaire Syrup. Take an ounce of capillaire leaves, and put them to a pint of boiling water ; let them infuse twelve hours on a hot hearth, then strain the liquor through a tammy, and add to it a syrup made with a pound of sugar and a large glass of Avater. i)o not let it boil till all is mixed ; take it oft', pour it into a jar, cover this closely, and let it stand on a hot hearth for three days ; then bottle for use. DD 13. Lemon or Orange Shrub. Take two lemons and six Seville oranges, or, if preferred, eight sweet oranges without lemons, grate oif the rinds and squeeze out the juice, then for each quart of juice add three pounds of powdered loaf-sugar. Stir the sugar till jit is dissolved, and add two quarts of best Jamaica rum for each quart of juice. Pour the mixture into a cask, and shake it three times a day for three weeks. Let it stand in a cool place till clear. Then filter, and bottle for use. 14. Lemon Syllabub.