KISSES. — Boil the same as bar- ley sugar, and flavour with lemon juice and a few drops of essence of lemon ; after which let it boil a little. Drop it on a slab, nearly the size of a shilling. When cold, put them into sifted white sugar in a dish ; shake them, and fold them singly in papers, with mottoes, if you like. Another. — Beat the whites of 5 eggs till they stand alone. Mix gradu- ally with this 1 lb. of the finest sifted white sugar, and 15 drops of essence of lemon ; beat the whole well. Lay a sheet of stiff writing paper at the bottom of a baking tin ; drop upon it at equal dis- tances, a small teaspoonful of stiff rasp- berry, currant, apricot, or pine apple jell✪ Kissesy, and then cover the same over with the white of egg and sugar. Do it so evenly that the kisses may be quite smooth and compact. Place in a cool oven, and when coloured, take out, and place the flat parts of each together. Put lightly on a sieve, and dry in a cod oven. KITCHEN PEPPER.— Mix in the finest powder 1 oz. of ginger; of cinnamon, cayenne pepper, black pepper nutmeg, and Jamaica pepper, J oz. each, 10 cloves, and 6 oz. of salt. Keep it in a bottle ; it is an agreeable addition to any brown sauces or soups. KITCHENER’S RELISH.— Cayenne pepper, ginger, black pepper, and salt, of each 1 oz. , ground allspice, 1% oz. ; horseradish and shalots, 1 oz. each, well minced ; walnut pickle, and mushroom ketchup, x pint each. Add KNI 22'/' LAC ground mace and cloves, 5£ oz. each. Infuse for 15 days. KNIFE BOARD. — Cover a smooth board with thick buff leather on both sides. For one side melt sufficient mutton suet ; apply it hot to the leather, and sprinkle it with fine emery and bath brick, smoothing it down with a knife. Use the other side for polishing off, us- ing three parts of powdered charcoal, and one part of Bath brick, or rotten- stone. KNIVES, HANDLES OF, to Fasten. — Melt resin, add brick-dust and mix well together. This is a very good cement for this and other purposes. — Shellac, and prepared chalk, intimate- ly mixed, answer well. Heat the part to be inserted, and fill the aperture with the mixture. Press it in. KRINGLES. — Beat well the yolks of 8, and whites of a eggs, and mix with s ozs. of butter warmed ; with this knead 1 lb. of flour, and 5 ozs. of sugar✪ Kringles to a paste. Roll into thick biscuits, prick and bake them on tin plates. L. LACE, White, to Wash.— Wash it the same way as Chintz. See Chintz, page 133. LACE EDGINGS, To do up. — Roll the lace, point, or guipure care- fully on a round bottle ; (a long Cologne) see that the edging is wound on the bot- tle very evenly, and none of the pearl edging turned in. Have a wash-bowl of warm soap suds ( white soap ) ready, and lay the bottle in it. Have them well covered with the suds. If a fair day, set the bowl in the sun, and let the lace soak several hours. Then rinse through several waters to cleanse from all soap. Slightly blue the last wrinsing water, and put in enough gum arabic water, to stiffen — no more than new lace — then hang in the sun to dry. When throughly dry, unwrap it from the bottle, and, folding it very evenly, lay it in a clean soft towel, and put a heavy weight on it tor an hour or two. Never iron lace. LACQUER for BRASS.

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KISSES. — Boil the same as bar- ley sugar, and flavour with lemon juice and a few drops of essence of lemon ; after which let it boil a little. Drop it on a slab, nearly the size of a shilling. When cold, put them into sifted white sugar in a dish ; shake them, and fold them singly in papers, with mottoes, if you like. Another. — Beat the whites of 5 eggs till they stand alone. Mix gradu- ally with this 1 lb. of the finest sifted white sugar, and 15 drops of essence of lemon ; beat the whole well. Lay a sheet of stiff writing paper at the bottom of a baking tin ; drop upon it at equal dis- tances, a small teaspoonful of stiff rasp- berry, currant, apricot, or pine apple jelly, and then cover the same over with the white of egg and sugar. Do it so evenly that the kisses may be quite smooth and compact. Place in a cool oven, and when coloured, take out, and place the flat parts of each together. Put lightly on a sieve, and dry in a cod oven. KITCHEN PEPPER.— Mix in the finest powder 1 oz. of ginger; of cinnamon, cayenne pepper, black pepper nutmeg, and Jamaica pepper, J oz. each, 10 cloves, and 6 oz. of salt. Keep it in a bottle ; it is an agreeable addition to any brown sauces or soups. KITCHENER’S RELISH.— Cayenne pepper, ginger, black pepper, and salt, of each 1 oz. , ground allspice, 1% oz. ; horseradish and shalots, 1 oz. each, well minced ; walnut pickle, and mushroom ketchup, x pint each. Add KNI 22'/' LAC ground mace and cloves, 5£ oz. each. Infuse for 15 days. KNIFE BOARD. — Cover a smooth board with thick buff leather on both sides. For one side melt sufficient mutton suet ; apply it hot to the leather, and sprinkle it with fine emery and bath brick, smoothing it down with a knife. Use the other side for polishing off, us- ing three parts of powdered charcoal, and one part of Bath brick, or rotten- stone. KNIVES, HANDLES OF, to Fasten. — Melt resin, add brick-dust and mix well together. This is a very good cement for this and other purposes. — Shellac, and prepared chalk, intimate- ly mixed, answer well. Heat the part to be inserted, and fill the aperture with the mixture. Press it in. KRINGLES. — Beat well the yolks of 8, and whites of a eggs, and mix with s ozs. of butter warmed ; with this knead 1 lb. of flour, and 5 ozs. of sugar to a paste. Roll into thick biscuits, prick and bake them on tin plates. L. LACE, White, to Wash.— Wash it the same way as Chintz. See Chintz, page 133. LACE EDGINGS, To do up. — Roll the lace, point, or guipure care- fully on a round bottle ; (a long Cologne) see that the edging is wound on the bot- tle very evenly, and none of the pearl edging turned in. Have a wash-bowl of warm soap suds ( white soap ) ready, and lay the bottle in it. Have them well covered with the suds. If a fair day, set the bowl in the sun, and let the lace soak several hours. Then rinse through several waters to cleanse from all soap. Slightly blue the last wrinsing water, and put in enough gum arabic water, to stiffen — no more than new lace — then hang in the sun to dry. When throughly dry, unwrap it from the bottle, and, folding it very evenly, lay it in a clean soft towel, and put a heavy weight on it tor an hour or two. Never iron lace. LACQUER for BRASS.

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