eer; it
is then to be carefully poured off bright into a jug with a spout, to
enable you easily to pour it into the bottles. These must be immediately
corked down tight, tied across the corks with string, and put away,
lying down in the cellar. The ginger-pop will be fit to drink in about
four days after it has been bottled.

No. 167. PLUM BROTH.

Boil one quart of any kind of red plums in three pints of water with a
piece of cinnamon and four ounces of brown sugar until the plums are
entirely dissolved; then rub the whole through a sieve or colander, and
give it to the children to eat with bread.

No. 168. PLUM PORRIDGE, COLD.

Boil a quart of red plums in a pint of water, with a bit of cinnamon and
four ounces of sugar, until dissolved to a pulp; then rub the whole
through a sieve or colander into a large basin, and when this is quite
cold, mix in with it about a quart of good milk, and give it to the
children to eat with bread for either breakfast or supper.

No. 169. STEWED PRUNES OR PRUENS.

Purchase the cheaper kind of small prunes sold at 4_d._ per lb.; put
them into a saucepan with a pint of water, a bit of lemon-peel, and two
ounces of sugar, and allow them to simmer and stew very gently for about
half an hour, and then let them become nearly cold. Boil some rice in a
cloth, as directed in No. 92, and when done and turned out on its dish,
pour the prunes over it for the children's dinner. Once in a way, this
cheap and wholesome meal would prove a great treat.

No. 170. A SUMMER SALAD.

Rinse and well shake off all moisture from a couple of cos lettuce, cut
them up into a bowl or basin, add a few roughly-chopped green onions,
half a gill of cream, a table-spoonful of vinegar, pepper and salt to
taste. Mix all together.

No. 171. A BACON SALAD.

Having prepared any kind of salad you may happen to have, such as
endive, corn salad, lettuce, celery, mustard and cress, seasoned with
beet-root, onions, or shalot; let the salad be cut up into a bowl or
basin ready for seasoning in the following manner:--Cut eight ounces of
fat bacon into small square pieces the size of a cob-nut, fry these in a
frying-pan, and as soon as they are done, pour the whole upon the salad;
add two table-spoonfuls of vinegar, pepper and salt to taste. Mix
thoroughly.

No. 172. A PLAIN SALAD.

Cos lettuce cut up in a bowl or basin, seasoned with chopped green mint
and green onions, a spoonful of moist sugar, vinegar,