SPONGE CAKE.

Pare a good-sized lemon thin, put the peeling into a quarter
of a pint of water, let it stand some hours. When about to
make the cake, put three-quarters of a pound of sugar into a
saucepan, pour the water and peel upon it, and let it stand by
the fire to get hot. Break eight eggs into a deep earthen vessel
that has been made quite hot ; whisk the eggs for a few minutes
with a whisk that has been dipped in hot water ; make the sugar
and water boil up, and pour it boiling hot over the eggs ; con-
tinue to whisk them briskly for a quarter of an hour ; have one
pound of flour well dried and quite warm from the fire ; just
stir it lightly in. Put the cake into tins lined with white paper,
and bake them immediately in a moderately hot oven

SPRUCE BEER.

Although this beverage is known under the name of beer, it is,
in fact, a wine as much as nany others that are acknowledged
as such. It is of two kinds, brown and white. The latter is
by far preferable, and is made as follows : Take seven pounds
of the cheapest loaf sugar ; dissolve it in four and a half gallons
of hot water. When the temperature has fallen to blood heat,
mix in about four ounces of essence of spruce, and dissolve it
perfectly by agitation ; then add half a pint of good solid yeast
from a brewery, and mix thoroughly. A fermentation will soon
commence, which, if it be summer, will rapidly go through its
stages ; but if in winter, must be maintained by keeping the
cask in a warm apartment. When the fermentation very per-
ceptibly subsides, the liquor is to be drawn off, the cask well
washed, and the liquor returned. A second fermentation, incon-
siderable in degree, will take place, and when this diminishes,
the liquor is fit for bottling. The bottles should be wired down,
and laid on their sides until the liquor becomes brisk, and in
high order. This will be known by the trial of a bottle ; and it
then becomes prudent to set the bottles on their end, lest they
should burst. When kept too long in this posture, the beer is
apt to become flat, in which case the bottles must be placed on
their sides again. Brown spruce beer may be made exactly ac-
cording to the same formula, except that in place of white sugar
an equal weight of molasses or treacle is to be made use of.

TO RESTORE SOUR MILK OR CREAM.

Milk or cream, when it has turned sour, may be restored to ite
original sweetness by means of a small quantity of carbonate of
magnesia. When the acidity is slight, half a teaspoonful of the
powder to a pint of milk.

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