a spoon.

CITRIC ACID.

This acid exists in the juice of many fruits, such as the orange,
currant, and quince, but especially in that of the lemon. It is chiefly
made from the concentrated juice of lemons, imported from Sicily and
Southern Italy, and which, after undergoing certain methods of
preparation, yields the crystals termed Citric Acid. These crystals may
be used for all the purposes for which lemon-juice is employed. In the
manufacture of the Citric Acid now offered to the public by Messrs. G.
Nelson, Dale, and Co., only the pure juice of the lemon is used.

ESSENCE OF LEMON.

This well-known essence is extracted from the little cells visible in
the rind of lemons, by submitting raspings of the fruit to pressure. The
greater portion of the oil of lemons sold in England is imported from
Portugal, Italy, and France. It is very frequently adulterated with oil
of turpentine. In order to present the public with a perfectly pure
commodity, G. Nelson, Dale, and Co. import their Essence of Lemon direct
from Sicily, and from a manufacturer in whom they have the fullest
confidence.

Nelson's Essence of Lemon is sold in graduated bottles, eightpence each,
each bottle containing sufficient for twelve quarts of jelly.

MACARONI, ETC.

***

We now give recipes for a few useful little dishes, chiefly of macaroni,
which can be had at such a price as to bring it within the reach of all
classes. English-made macaroni can be bought at fourpence, and even
less, the pound, and the finest Italian at sixpence. The Naples, or
pipe-macaroni, is the most useful for families, and the Genoa, or
twisted, for high-class dishes. The English taste is in favour of
macaroni boiled soft, and in order to make it so, many cooks soak it.
But this is not correct, and it is not at all necessary to soak
macaroni. If kept boiling in sufficient water, the macaroni requires no
attention--ebullition prevents it sticking to the saucepan.

Although we give several ways of finishing macaroni, it is excellent
when merely boiled in water with salt, as in the first recipe, eaten as
an accompaniment to meat, or with stewed fruit.

MACARONI WITH CHEESE.

Throw a quarter of a pound of macaroni broken into pieces an inch long,
into three pints of boiling water, with a large pinch of salt. The
saucepan should be large, or the water will rise over when the macaroni
boils fast, which it should do for twenty or twenty-five minutes. When
do