Domestic Cookery, Useful Receipts, and Hints to Young Housekeepers

it one stir; a tea-cup of kernels to a pint of molasses is a good proportion. Walnut Cheese. Take a pint of nice kernels and pound them in a mortar with two tea-cups of brown sugar, and a table-spoonful of water; put it in cups or small bowls and it will turn out like other cheese. It is a favorite refreshment with some country children. CORDIALS, WINES, VINEGAR, PICKLES, &c. Peach Cordial. Put a gallon of peach brandy into a wide-mouthed vessel, and five pounds of fine flavored peaches, cut from the stone; boil five pints of water with two pounds of loaf-sugar and a pound of peaches, till it is a clear and rich syrup; pour this boiling hot on the brandy and stir it well; put in two dozen peach kernels, blanched and pounded, and a little mace; let it stand three weeks covered tight--at the end of which time, bottle it for use. It is a nice seasoning for cake. Quince Cordial. Grate the quinces and strain them; to every quart of juice, put a pound of loaf-sugar and a pint of spirits; boil, strain and bottle it. Cherry Cordial. Mash and strain the cherries, boil the juice, and to a gallon, put two pounds of sugar, and half a pint of spirits; the sugar should be boiled in it; skim and strain; when cold, bottle it. Lemon Brandy. Have a bottle three-quarters full of brandy; when you use lemons for other purposes, pare off the yellow skin very thin, cut it small and drop it in the bottle, till you get it full. Be careful not to put in any of the tough white part, as that will give it a bitter taste; cork the bottle and keep it to season cakes and puddings. Rose Brandy. Fill a large bottle with damask rose leaves, picked while they are fresh; fill the bottle with brandy, or good spirits of any kind; cork it tightly and set it away for use. It will bear filling up several times. Blackberry Cordial. Mash and strain the blackberries; put the juice