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GINGER BEER, Instantly Made. — Sugar, ij lb. ; bruised ginger, oz. ; water, 1 quart. Boil down to a syrup. When cool, strain, and add the juice of a lemon, or A oz. of citric acid, and a little brandy. Keep this always by you in a bottle. It is to be used along with carbonate of soda and tartaric add. First dissolve in water a quarter of a tea-spoonful of tartaric acid, into which put ginger syrup according to taste ; then dissolve half a tea-spoonful of carbonate of soda in water ; unite the two mixtures, and you will have a grateful beverage. Ginger Beer, Quickly Made. — Dissolve 4 ozs. of candied ginger in ajf gallons of boiling water, add 2 lbs. of sugar ; add % oz. of citric acid, powdered when nearly cold, and two tablespoonfuls of yeast. GINGER BEER POWDERS For the White Papers. — Loaf sugar, powdered, 2 drachms; ginger , powdered, 6 or 7 grains ; carbonate of soda, 26 grains. Mix well. For blue paper ; citric acid, 30 grains, or tartaric acid, 28 grains (which you please). Dissolve each powder in nearly half a tumbler of water, and mix together. GINGER BISCUITS.— Grated ginger, A oz. ; sugar, 12 ozs. ; flour, 6 ozs. ; beat the yolks of 7 eggs till thick, then the whites stiff ; stir the flour into the whole. Bake in a slow oven. GINGERBREAD BUT- TONS, Snap. — Treacle, 3 lbs.; sugar, 1 lb. ; ginger, iA oz. ; seeds, &c. ; butter, A lb, rubbed in 2 lbs. of flour ; mix and drop them on tins. Gingerbread Buttons, Best. — Treacle, 7 lbs., warmed; sugar, oatmeal, 2 lbs. each ; butter, 2 lbs. rubbed in 7 lbs. of flour ; candied lemon peel, 1 oz. cut very thin ; caraways, dnnamon, or clove, according to taste ; mix stiff, and bake in small balls on a tin in a slow oven. GINGERBREAD, Fine. Flour, 2 lbs. ; sugar, 8 ozs. ; orange peel, or candied lemon, cut very thin, 8 ozs. ; ground ginger, 1 oz. ; caraway seeds, A oz. ; cloves, mace, allspice, according to taste ; mix with these, 1 A lb. of treacle, and A lb. melted butter, and 2 drachms of carbonate of soda. Mix well, and let it stand 2 or 3 hours. Use flour in rolling out. Cut into shapes. GINGERBREAD NUTS.— Treacle, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. rubbed into 4 lbs. of flour : essence of lemon, 2 tea-spoonfuls ; ginger, seeds, &c., according to taste. Mix ; drop on buttered tins : bake in a slow oven. These may be varied by the addition of candied lemon, brandy, and a couple of eggs well beaten. GINGERBREAD, Superior. —Flour, 2 lbs. ; carbonate of magnesia, A oz. ; mix, and add treacle, 1 lb. ; powdered sugar, A lb. ; melted butter, 2 ozs. ; tartaric acid in solution, 2 drachms. Make a stiff paste ; add grated nutmeg and cinnamon, of each 2 drachms ; grated nutmeg, 1 A oz. Mix well. Let it stand 1 hour, and then bake slowly. Gingerbread. — Flour, 3 lbs. ; sugar, 1 lb. ; butter, 1 lb. ; treacle, 1 A lb. ; ginger, % oz. ; cloves, % oz. and the peel of a good sized lemon ; form into cakes and bake. GINGERBREAD, Victoria. — Flour, 3 A lbs. ; fine sugar, 2% lbs. ; honey, 1 % lb. ; % lb. each of sweet almonds blanched, and chopped small, and candied lemon or orange peel ; the rinds of two lemons ; cinnamon, 1 oz. , nutmeg, A oz. ; powdered cloves, mace, and cardamoms, according to taste, and 3 tablespoonfuls of water. Melt the sugar, and honey in the water over the firr*. [illustration: continued on next page] GIN GLO