Directions for Cookery, in its Various Branches

and stir it with a wooden spoon till the boat has entirely dissolved it. Then take the almonds out of the oven, and mix with them the juice of two or three lemons. Put them into the sugar a few at a time, and let them simmer till it becomes a thick stiff paste, stirring it hard all the while. Have ready a mould, or a square tin pan, greased all over the inside with sweet oil; put the mixture into it; smooth it evenly, and set it in a cold place to harden. LEMON DROPS. Squeeze some lemon-juice into a pan. Pound in a mortar some of the best loaf-sugar, and then sift it through a very fine sieve. Mix it with the lemon-juice, making it so thick that you can scarcely stir it. Put it into a porcelain sauce-pan, set it on hot coals, and stir it with a wooden spoon five minutes or more. Then take off the pan, and with the point of a knife drop the liquid on writing paper. When cold, the drops will easily come off. Peppermint drops may be made as above, substituting for the lemon-juice essence of peppermint. WARM CAKES FOR BREAKFAST AND TEA. BUCKWHEAT CAKES. Take a quart of buckwheat meal, mix with it a tea-spoonful of salt, and add a handful of Indian meal. Pour a large table-spoonful of the best brewer's yeast into the centre of the meal. Then mix it gradually with cold water till it becomes a batter. Cover it, put it in a warm place and set it to rise; it will take about three hours. When it is quite light, and covered with bubbles, it is fit to bake. Put your griddle over the fire, and let it get quite hot before you begin. Grease it well with a piece of butter tied in a rag. Then dip out a large ladle full of the batter and bake it on the griddle; turning it with a broad wooden paddle. Let the cakes be of large size, and even at the edges. Ragged edges to