The Times cook book, no. 2

stirring all the time. Remove and let stand the second 24 hours. Now place over fire, let boil about 30 minutes. Now measure and add lemon juice and sugar equal to pulp. Replace on fire and cook till it forms a clear jelly, and will not run. Pour into jars. Unless you desire hot drinks you will need about two quarts of this LEMONADE. This rule will insure success if making either a gallon or quart. For I quart use the juice of 3 lemons and thinlypeeled rind of one. Cut this into pieces, and place with juices and 4 tablespoons of powdered sugar in a closely-covered jug or jar. Now pour a quart of freshly-boiling water over it and cover. Leave to get cold. MRS. M. G. MOORE. No. 170 East Thirty-sixth street. HOME-MADE CANDIES. Have every article needed convenient before boiling the sugar, as one must work very rapidly after the candy is cool enough to manipulate. Articles needed: A new tin, iron, granite or porcelain boiler, free from grease. The boiler should never be used for other purposes. If possible a confectioner's thermometer, a cloth tied around a fork, best granulated sugar, confectioners' sugar, two silver forks, a silver spoon, a sharp knife, one (bar of baker's bitter chocolate, a bar of sweet chocolate, a box of cocoa, glycerine, cream of tartar, various flavoring extracts, vanilla bean, colored pastes, dried figs, chopped walnuts, nuts, blanched almonds, halves of English walnuts, coco butter (not that used for toilet purposes,) seeded raisins and dates, shredded or fresh cocoanut grated, parched peanuts, butter, maple sugar, sliced pineapple, well dried, and a large flat meat dish filled with cold water (a marble slab is, preferable,) and a ladle or batter cake turned. PLAIN CREAM OR FONDANT. Four cups of best granulated sugar (white,) to which add 2 cups of boiling water and one-fourth teaspoonful of pure cream of tartar. Stir until dissolved, but do not stir while boiling. Boil until three drops fall slowly, a thread slowly forming from the third drop. Also watch the bubbles break slowly as it boils. If it threads directly from the spoon with the first drop it will revert to sugar. If a thermometer is used, it must reach 40 deg. A little experience without a thermometer will give success. Skim the sugar while boiling, also the sides of the kettle with a wet cloth on a fork as the scum arises. Do not boil too briskly, but moderately. When it threads pour into the flat dish, from which the water has been perfectly drained just before removing the candy from the fire, and add one teaspoonful of glycerine to each cup of sugar, and one teaspoonful of vanilia, or any flavoring desired. If two flavors are desired, divide the candy. Do not scrape the bottom and sides of the boiler when pouring it out. When the finger can be held in the candy with comfort, knead back and forth with a batter cake turner, until it "bucks." This work must