Hand-Book of Practical Cookery, for Ladies and Professional Cooks: Containing the Whole Science and Art of Preparing Human Food

such as straw-berries, pears, peaches, currants, etc. MOTTO. The motto of the New York Cooking Academy is-- _Since we must eat to live, let us prepare our food in such a manner, that our physical, intellectual, and moral capacities may be extended as far as is designed by our CREATOR._ DIVERS RECEIPTS. ALMONDS. Two kinds are used in cooking, the sweet and the bitter. They are shelled first, then by pouring boiling water on them and leaving them in it for two or three minutes, they are easily skinned. They are sometimes used as soon as skinned, and sometimes dried after being skinned and just before using. When wanted dried, place them in a pan in a slow oven with the door open, and turn them occasionally. LEMONADE OR ORANGEADE. Put two ounces of loaf sugar in a quart of water, also the rind of an orange or one of lemon. Half an hour after strain the whole, and press into it the juice of the orange, and a few drops of lemon-juice. If found too strong, add water and sugar. It is a very good drink in summer, or for evening parties. A little currant jelly may be added to make a variety. LEMONADE WITH BARLEY. To the above lemonade or orangeade you add, instead of water and sugar, some barley-water and sugar; it is very good and very refreshing. Barley-water is made by soaking in lukewarm water a pint of barley, drain it two or three minutes after; put the barley in a crockery pan, cover it with cold water (about three quarts), set it on the fire, and boil till the barley is perfectly cooked; skim off the scum during the cooking, drain, let cool, and use the water. BARLEY SUGAR FOR CHILDREN. Soak a quart of barley in lukewarm water for two or three minutes, and drain. Put the barley in a crockery stewpan, with four or five quarts of water, and set it on a good fire, boil till the barley is overdone, and then take from the fire, mash it as well as possible