Wheeling daily intelligencer. [volume] (Wheeling, Va. [W. Va.]) 1852-1859, 1852-09-29
For EIousckecpGrs.

| STEwED VEGETA nLEs.-The following receipts
for cooking vegetables we find in the Cooks Own
Book"
| STEwED CARRoTs.-Scrape and wash your car
rots. Scald them in boiling water then drain them
and cut them into long slips. Stew them in milk
or cream, with little salt, pepper and chopped
parsley. When done, take them out, stir INTO the
sauce the yolk of one two eggs, and little SUI
gar, and pour it over tile carrots.
SrEwED BEErs.-Boil some beets. Then peel
and cut them into slices. Stew them for quarter
OF an hour with piece OF butter rolled III Hour,
some onion and parsley chopped fine, little VIne-
gar salt and pepper and n Glove or garlic.
SrEwEp CArnAGE.-Having washed your cab
ba c, cut it in four, and throw it into boiling wat
er, with some salt. Whenit has boiled quite ten
der, take it up, Squeeze out the water and'put the
cabbage To DRAIN Then lay it in sewpaii, with
butter, salt, pepper, nutmeg, a spoonful of flour
and n half pint of cream. Stew 1t n quarter OF an
hour, and pour the sauce over it, when you send 1t
to the table. w ~ 49, '-' a'
Cauliaowers may be stewed in the same manner.
STEwEp BEAHs-Put into n stew pan some pars-
ley and onions chopped fine, and large piece OF
butter rolled in flour. Add little water. SIR all
together and put in many beans as vii! fill n
quart measure when strung and cut small; having
first soaked them quarter of an hour in cold wat
or. Let them stew gently on hot Goals till quite
tender. Just before you serve them up stir in the
yolks of two eggs" . .H
PRESERVING SWEETS WITHOUT SUGAR.-A. the N.
Y State Fair at Rochester, last fall, there were ex-
hibited thirteen bottles of fruits so preserved by
VIM R. Smith, of Wayne county, viz: Five OF
cherries, two of peaches, of strawberries, three
OF different varieties OF clurants, one oil Dlackoer-
res and one of plums. They examined by n
committee and found of fine flavor and the COM
mittee expressed the opinion that the art of prcser-
wing fruit in this manner is practicable and valua-
Bile, and that this fruit, when carefully up, can
be made to keep us long as desirable. so
% ToMATo Passover the bottom with alternate
layers of sliced tomatoes, ripe and sound, and
bread, crumped fine, with butter and spice to
taste, bake pan with loaf bread sliced fine, and
sprinkle fine sugar each layer OF tomatoes rs 1t
is put in. Cover with sliced bread, and bake as
you do other pies "a frlcnl informs US that green
tomatoes, make the best pies, equal, he thinks in
all respects green apples ana they made after
the same fashion. Will some of our housckccpcrs
take advantage of this hint and send us the result
PRESERVING PEACnEs-We are confident of the
thanks of every notable housewife for the following
receipt for preserving peaches, which we obtained
from the wife of experienced fruit grower in this
vicinity last autumn, and have ever since regretted
that did not preserve bushel instead OF peck ::
To twelve pounds of peaches take six pounds of
clean brown sugar, and one pint best clder vinegar.
Simmer thesugar and vinegar together, which will
make clear syrup. Pour boiling water upon tile
peaches, and remove them i'll two minutes from the
water, and wipe them dry without breaking the
skin. Put them into the syrup and boil gently till
the fruit is cooked 10 the stone. Keep the pre-
serves in jars, which must be kept closely covered
and in cool place. They should be inspected
occasionally, and if white mould appears upon
the surface of the syrup, il must be carefully skim
med of, and the syrup Scalded and returned to the
peaches. The peaches tiled last fall were seed
ling variety npened the last October They were
acid, but preserved the peach flavor in high de-
gree, which retained by this method of preserv
ing i'll the most perfect manner. This IS the most
economical; and 10 our taste, the very best pre-
serve we know of. - ... r.,4u ...s. a..... -f
| NANKEEHs will keep their color if washed rs fol-
lows: Put large handful of salt into vessel
with gallon of cold water; put the articles in; and
let them soak twenty four hours; then wash in hot
I've, without soap, and without wringing.
| PAN ArrLE PupDISG.-One pound of the mash
ed apples, quarter OF pound of butter, sugar to
the taste, six eggs, lea spoonful of cinnamon,
half a nutneg-brandy or Tose-water 10 the taste.
Peel the apples, cut then in slices and stew them
| in very little water till they are tender. Mash
them fine, and " lille they are hot add The butter.
Set them away to cool. Beat the eggs, and when
he apples are cold add the eggs and sugar. liquor
and spice. Cover you pie plates with plain PASTE
| i'll them and bake i'll n moderate oven. A quarter
| of pound of dried currans may be added, if pre-
Tered. g
| lConN PuDpING.-Cooks, attention.! Take four
ears of green corn, boil them till half done, cut of
the as fine as convenient, mix it with two heap
ing spoonius oftlour, one pint of sweet milk, salt
and pepper 10 season, bake it well, and you will
have the most ecstatic dish ever invented.
| $50 GERMAN Polish Fou FuRNIrunE.-Saturate the
wood of new furniture with cold drawn linseed
oil, put on a coat of copal varnsh and rub down
with ground pummicc stone. Repeat this three or
four times when you will have clear hard surface
Rub this with sweet oil and polish with silk cloth
| and little fine white flour. r#rE =
TALLow can be whened by melting it and add
ing little alum and nitre, little aqua forts,
or oil Of vitrol 81. Z, ,,.-,,.-s .Fr 30. ,,.,. .
| ArrLE M>RMALADE.-Peel and core two pounds
sub-acid apples and put them in an cnamced sauce
pan, with one pint of sweet cider or half pint
of pure wine, aud one pound of crushed sugar, and
cook them by gentle heat three hours or longer
until the fruit very soft, and then squeeze 1t,
first through culander, then through sieve. If
not sufficiently sweet, add powdered sugar TO suit
your TASTE and put away in jars made air tight by
piece of wet bidder. 1t is delicious when eaten
with milk and still better with cream. ...sI
| D,..l,., $50. n,,,. MI. .,.,;