es of six eggs beaten to a stiff froth;
bottle. A wineglass of the cream to a tumbler of water, with sufficient
carbonate of soda to make it effervesce.

CLARET CUP.

MRS. HENRY THOMSON.

Six bottles of claret, one of sherry, three wine glasses of brandy, five
bottles of soda water, sugar to taste.

GINGER BEER.

MRS. DUNCAN LAURIE.

One quarter pound white ginger, two ounces cream tartar, two pounds
white sugar, juice of two lemons, three gallons of hot water; boil one
hour, cork while hot.

GINGERETTE.

MRS. ALBERT CLINT.

Four and one half pounds of loaf sugar, one and one half ounce tartaric
acid, four ounces tincture of ginger, one ounce essence of capsicum, two
drops of cassia. Put the above ingredients into a crock that will hold
two gallons of boiling water; one pound of brown sugar to be burnt in a
pan till it is the color of coffee, then add to it the other
ingredients. The boiling water is the last thing to be poured on the
ingredients. Stir until the sugar is dissolved. When cold, bottle, cork
tight and put away for use. The burnt sugar gives it a pretty colour.

GINGER CORDIAL.

MRS. ERSKINE SCOTT.

Ten lemons, one gallon of whisky, six ounces of root ginger, (to be
bruised) and put with the whiskey on the lemons, after cutting them up
in slices, and left for three weeks. Then take five pounds of white
sugar, and pour over it three pints of boiling water, and put on the
fire until it is melted. When it is cold, pour over the lemons, having
first strained them, bottle and cork tight.

GRAPE JUICE.

MRS. GEORGE LAWRENCE.

To ten pounds grapes (Concord), two pounds white sugar, wash grapes,
cover them with water in preserving kettle, and boil for thirty
minutes, strain through coarse cheese cloth, let cool, add sugar, boil
twenty minutes longer, and bottle while _boiling hot_, and cork and seal
with sealing wax.

GRAPE WINE.

MRS. E. A. PFEIFFER.

Take fresh blue grapes, stems must be green, mash well, put in
preserving pan, and warm, not boiling heat, strain, first through cheese
cloth, then through flannel, return to pan, sugar to taste, bring to
boiling heat, bottle while hot, cork well and seal. Have kept it over a
year without any fermentation. Original.

GRAPE JUICE.

MRS. J. MACNAUGHTON.

Pick over and wash your grapes. Concords are said to be preferable. Put
them in your porcelain kettle with just enough water to prevent
sticking. When the skins crack remov