TO PRESERVE PEACHES.—­Scald peaches in boiling water, but do not let them boil; take them out and put them in cold water, then dry them in a sieve, and put them in long, wide-mouthed bottles.  To a half dozen peaches put a quarter of a pound of clarified sugar; pour it over the peaches, fill up the bottles with brandy, and stop them close.

COCOA-NUT CAKES.—­Grate the meat of two cocoa-nuts, after pealing off the dark skin; allow an equal weight of loaf sugar, pounded and sifted, and the rind and juice of two lemons.  Mix the ingredients well; make into cakes about as big as a nutmeg, with a little piece of citron in each.  Bake them on buttered tin sheets about twenty minutes, in a moderately hot oven.

TO CLARIFY SUGAR.—­Put half a pint of water to a pound of sugar; whip up the white of an egg and stir it in, and put it over the fire.  When it first boils up, check it with a little cold water; the second time set it away to cool.  In a quarter of an hour, skim the top, and turn the syrup off quickly, so as to leave the sediment which will collect at the bottom.

RICH WEDDING CAKE.—­One pound three quarters of flour, one pound one quarter of butter, do. of sugar, one dozen eggs, two pounds of currants, one gill of wine, half a gill of brandy, one pound of citron, cut in slices, a wine-glass of rose-water, three quarters of an ounce of nutmeg, quarter of an ounce of cloves, the same of allspice.  The rind of two lemons grated in.  See page 72 for baking.

STILL RICHER WEDDING CAKE.—­Three pounds of flour, three pounds of butter, three pounds of sugar, twenty-eight eggs, six pounds of currants, and six pounds of seeded raisins; one ounce of cinnamon, one ounce of nutmeg, three quarters of an ounce of cloves, half an ounce of mace, one pound of citron, two glasses of brandy, two glasses of rose-water, and one glass of wine.  For baking, see page 72.

FROSTING FOR CAKE.—­It is a great improvement to squeeze a little lemon-juice into the egg and sugar prepared for frosting.  It gives a fine flavor, and makes it extremely white.  For frosting, see directions, page 72.

WHIP SYLLABUB.—­One pint of cream, one pint of wine, the juice and grated peel of a lemon, and the white of two eggs; sweeten it to your taste, put it into a deep vessel, and whip it to a light froth.  Fill your glasses with the froth as it rises.  It is a good plan to put some of the froth in a sieve, over a dish, and have it in readiness to heap upon the top of your glasses after you have filled them.  Some people put a spoonful of marmalade or jelly at the bottom of the glasses, before they are filled.

LOBSTER SALAD.—­The meat of one lobster is extracted from the shell, and cut up fine.  Have fresh hard lettuce cut up very fine; mix it with the lobster.  Make a dressing, in a deep plate, of the yolks of four eggs cut up, a gill of sweet oil, a gill of vinegar, half a gill of mustard, half a teaspoonful of cayenne, half a teaspoonful of salt; all mixed well together.  To be prepared just before eaten.  Chicken salad is prepared in the same way, only chicken is used instead of lobster, and celery instead of lettuce.