ice of a lemon.

EGG MINCE PIES. Boil six eggs hard, shred them small, and double the
quantity of shred suet. Then add a pound of currants washed and picked,
or more if the eggs were large; the peel of one lemon shred very fine,
and the juice; six spoonfuls of sweet wine, mace, nutmeg, sugar, a very
little salt; orange, lemon, and citron, candied. Cover the pies with a
light paste.

EGG SAUCE. Boil the eggs hard, chop them fine, and put them into melted
butter. If thrown into cold water after being boiled, the yolks will
become firmer, will be easier to cut, and the surface be prevented from
turning black. Egg sauce will be found an agreeable accompaniment to
roast fowl, or salt fish.

EGG WINE. Beat up an egg, and mix it with a spoonful of cold water. Set
on the fire a glass of white wine, half a glass of water, with sugar and
nutmeg. When it boils, pour a little of it to the egg by degrees, till
the whole is mixed, and stir it well. Then return the whole into the
saucepan, put it on a gentle fire, stir it one way for about a minute.
If it boil, or the egg be stale, it will curdle. The wine may be made
without warming the egg; it is then lighter on the stomach, though not
so pleasant to the taste. Serve it with toast.

ELDER. The foetid smell of the common elder is such, especially of the
dwarf elder, that if the leaves and branches be strewed among cabbage
and cauliflower plants, or turnips, it will secure them from the ravages
of flies and caterpillars; and if hung on the branches of trees, it will
protect them from the effects of blight. Or if put into the
subterraneous paths of the moles, it will drive them from the garden. An
infusion of the leaves in water, and sprinkled over rose-buds and other
flowers, will preserve them from the depredations of the caterpillar.

ELDER ROB. Clear some ripe elder-berries from the stalks, bake them in
covered jars for two hours, and squeeze the juice through a strainer. To
four quarts of juice put one pound of sugar, and stir it over the fire
till reduced to one quart. When cold, tie it down with a bladder, and
keep it in a dry place. It is very good for sore throats and fevers.

ELDER SYRUP. Pick off the elder berries when fully ripe, bake them in a
stone jar, strain them through a coarse sieve, and put the juice into a
clean kettle. To every quart of juice add a pound of fine soft sugar,
boil and skim it well: when it is clear, pour it into a jar, cool it,
and