[Modern cookery, in all its branches

Throw into two quarts of new milk the very thinly-pared rind of a fine lemon, and half a pound of good sugar in lumps ; bring it slowly to boil, take out the lemon-rind, draw it from the fire, and stir quickly in a couple of well-whisked eggs which have been mixed with less than half a pint of cold milk, and strained though a sieve; the milk must not of course be allowed to boil after these are mixed with it. Add gradually a pint of rum, and half a pint of brandy ; mill the punch to a froth, and serve it immediately with quite warm glasses. At the University the lemon-rind is usually omitted, but it is a great improvement to the flavour of the beverage. The sugar and spirit can be otherwise apportioned to the taste ; and we would recommend the yolks of three eggs, or of four, in preference to the two whole ones. New milk, 2 quarts ; rind, 1 large lemon ; fresh eggs, 2 ; cold milk, l pint ; rum, 1 pint ; brandy, \ pint. TO MULL WINE. {An excellent French Receipt .) Boil in a wineglassful and a half of water, a quarter of an ounce of spice (cinnamon, ginger slightly bruised, and cloves), with three ounces of fine sugar, until they form a thick syrup, which must not on any account be allowed to burn. Pour in a pint of port wine, and stir it gently until it is on the point of boiling only : it should then be served immediately. The addition of a strip or two of orange-rind cut extremely thin, gives to this beverage the flavour of bishop. In Prance light claret takes the place of port wine in making it, and the better kinds of vin ordinaire are very palatable thus prepared. Water, 1£ wineglassful; spice, f oz., of which fine cloves, 24, and of remainder, rather more ginger than cinnamon ; sugar 3 oz. : 15 to 20 minutes. Port wine or claret, 1 pint ; orange-rind, if used, to be boiled with the spice. Obs.—Sherry, or very fine raisin or ginger wine, prepared as above, and stirred hot to the yolks of four fresh eggs, will make good egg-wine A BIRTHDAY SYLLABUB. Put into a large bowl half a pound of sugar broken small, and pour on it the strained juice of a couple of fresh lemons ; stir these well together, and add to them a pint of port wine, a pint of sherry, [ciiap. XXIX. and half a pint of brandy ; grate in a fine nutmeg, place the bowl under the cow, and milk it full. In serving it put a portion of the curd into each glass, fill it up with whey, and pour a little rich cream on the top. The rind of a lemon may be rasped on part of the sugar when the flavour is liked, but it is not usually added. Juice of lemons, 2; sugar, \ lb. or more; port wine, 1 pint; sherry 1 pint; brandy, 3 pint ; nutmeg, 1 ; milk from the cow, 2 quarts. Obs.—We can testify to the excellence of this receipt. AN ADMIRABLE COOL CUP. Weigh six ounces of sugar in lumps, and extract the essence from the rind of a large fresh lemon by rubbing them upon it ; then put them into a deep jug, and add the strained juice of one lemon and a half. When the sugar is dissolved, pour in a bottle of good cider, and three large wineglassesful of sherry ; add nearly half a small nutmeg lightly grated, and serve the cup with or without some sprigs of fresh balm or borage in it. Brandy is sometimes added to it, but is, we think, no improvement. If closely covered down, and placed on ice for a short time, it will be more agreeable as a summer beverage.