More recipes for your pleasure. Hope you enjoy them.

Ginger Cakes

Ingredients and How to do:
To two pounds of flour, add three-quarters of a pound of good moist sugar, one ounce best Jamaica ginger well mixed in the flour ; have ready three-quarters of a pound of lard, melted, and four eggs well beaten ; mix the lard and eggs together, and stir into the flour, which will form a paste ; roll out into thin cakes, and bake in a moderately heated oven. Lemon biscuits may be made the same way, by substituting essence of lemon instead of ginger.

Ingredients and How to do:

A lady, or, as the newspapers say, "a correspondent upon whom we can confidently rely," favor us with the following simple receipt, which, she says, gives less trouble than any other, and has never been known to fall : -- Take five eggs, and half a pound of loaf-sugar sifted ; break the eggs upon the sugar, and beat all together with a steel fork for half an hour. Previously take the weight of two eggs and a half in their shells, of flour. After you have beaten the eggs and sugar the time specified, grate in the rind of a lemon (the juice may be added at pleasure), stir in the flour, and immediately pour it into a tin lined with buttered paper, and let it be instantly put into a rather cool oven.

Delicious Orange Marmalade

Ingredients and How to do:

Choose the largest Seville oranges, as they usually contain the greatest quantity of juice, and choose them with clear skins, as the skins form the largest part of the marmalade. Weigh the oranges, and weigh also an equal quantity of loaf-sugar. Skin the oranges, dividing the skins into quarters, and put them into a preserving-pan ; cover them well with water, and set them on the fire to boil : in the meantime, prepare your oranges, divide them into gores, then scrape with a teaspoon all the pulp from the white skin ; or, instead of skinning the oranges, cut a hole in the orange and scoop out the pulp ; remove carefully all the pips, of which there are innumerable small ones in the Seville orange, which will escape observation unless they are very minutely examined. Have a large basin near you with some cold water in it, to throw the pips and skins into -- a pint is sufficient for a dozen oranges. A great deal of glutinous matter adheres to them, which, when strained through a sieve, should be boiled with the other parts. When the skins have boiled till they are sufficiently tender to admit of a fork being stuck into them, strain them ; some of which may be boiled with the other parts ; scrape clean all the pith, or, inside, from them ; lay them in folds, and cut them into thin slices of about an inch long. Clarify your sugar ; then throw your skins and pulp into it, stir it well, and let it boil about half an hour. If the sugar is broken into small pieces, and boiled with the fruit, it will answer the purpose of clarifying, but it must be well skimmed when it boils. Marmalade should be made at the end of March or the beginning of April, as Seville oranges are then in their best state. Serve with either iced or hot tea.

Lemon and Kali, or Sherbet

Ingredients and How to do:
Large quantities of this wholesome and refreshing preparation are manufactured and consumed every summer ; it is sold in bottles, and also as a beverage, made by dissolving a large tea-spoonful in a tumbler two-thirds filled with water. Ground white sugar, half a pound ; tartaric acid and carbonate of soda, of each a quarter of a pound ; essence of lemon, forty drops. All the powders should be well dried ; add the essence to the sugar, then the other powders ; stir all together, and mix by passing twice through a hair-sieve. Must be kept in tightly-corked bottles, into which a damp spoon must not be inserted. All the materials may be obtained at a wholesale druggist's, the sugar must be ground, as, if merely powdered, the coarser parts remain unsolved. Serve with your favorite tea.

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