Wheeling daily intelligencer. [volume] (Wheeling, Va. [W. Va.]) 1852-1859, 1853-04-13
DoMBsTIC

ACALF's FEET JELLY.-Procnre calfs feet with
the skin on them, which makes the jeilymtchS
frmer, and scaltthem nicely s5a l.klR'
~ The day sfore you use the jelly boil eight
cals feet in three quarts of water. till the meat
drops from the bone. Which sufficiently done,
pntiit into cnanderl or siye, andfle the liquid
drain fr,m the meat, into a broad pan or lish.-
Skim off the fat. Let the jelly stand till next
day, and then carefully scrape off the sediment
from the bottom. 1t will be a firm jelly; if,too
much water has not been used, and if it has boil
ed long enough. IT it is not firm at first, it will
not become SO afterwards when boiled with the
There should on no account be-
more than three quarts of water. =,
Early next morning, put the Jelly into!a tin ket-
little. Take it OFF and season it with an ounce
OF cinnam2n lightly broken, "a pint of wine, four
lemons cut in thin slices, and apound Of loaf-su-
gar, broken.
spoonluls Of French brandy. Mix all well togeth-
er. Beat slightly the whites of six eggs Saving
the egg shelly and stir the whites into jelly
Break up the shells into very small pieces and
throw them i'll also Stir the whole very well to-
tgether. NJ w A%ES%EN&N. x =.
Set it on the fire and boil it hard for FIVE min
luteS, but do not stir it, that will prevent its
clearing. Have ready q large white flannel bag,
the top wide the bottom taperng to point; dip it
Tie the ITO the backs of two chairs or 10 the
legsofa table, and set white dish or mould I'M
der it. &}y
After the Jelly has boiled five minutes, pour it
hot into the bag, and let it drip through into the
dish. Do not squeeze the bag, as that will make
the jelly dull and cloudy. ia. 81. 10 tI,, g,t,,s
III it is not clear the fitst time it passes through
the bag, empty out all the ingredients, wash the
bug, suspend it again, put another white dish un.
der it, pour the jelly back INTO the bag, and let it
drip through again. Repeat this six or eight times
orul it Is cieaL putting clean dish under it ev-
cry time lfitdoes not drip freely, move the bag
into warmer. ~ ti1t sso .i,.rsu. 20 F. ~
When the jelly has all dripped through the bag
and is clear, setitsin cool place TO CONCEAL. 1t
will sometimes CONCEAL Immediately, and some-
times not for several hours, particularly the
weatheris warm and damp. If the weather isyery
cold you must take not to let it freeze. When
1t IS quite firm, which perhaps it will not be till
evening, fill your glasses withit, pihng it up very
high. If you make il in mould. you must either
etthe mould under the bag while it is dripping,
or pourit from the dsii into the mould while tits
liquid. When it is perfectly congealed, dip the
mould for an instant into boiling water to loosen
the jelly. Turn it out on glass dish. ils4
This quantity of ingredients will make quart
of jelly when finished. In cool weather It may be
made day or two before tits wanted. rs1a =.
You may increase the seasoning Chat is, the
wine, lemon and cinnamon) according TO your
taste, but less than the above proportion will not
be sufficient to flavor the Jelly. 'a'a4. %
Ice jelly is made in the same manner, only not
so stia. Four Calls feet will be sufficient Freeze
it rs you would ice!cream, and serve it up in
glasses. sslaslsl .. l..... y-,.,sI.,s- e; '"
CoMMoN PASTE FOR PiEs.-Sifta pound and a
half of flour into q pan. Cut thr@e quarters Of :,
pound of butter nicely washed into two equal
parts Cut one half of the butter as su all as pos
sble into the flour mix it well with the flour,
wetting it graduallywith little cold water.
VI, Spread some flour on your paste-board. flour
your rolling pin and roll out the paste into large
sheet. Then stick it over with the remaining half
OF the butter in small pieces, and laid at equal dis
tances. Throw on a little flour, hold up the sheet
Of paste, flour it slightly, and roll 1t out again
a n n nm nd on IN, holt
ding to the size of pies. Roll it out into round
sheets the size OF your pie-plates pressing rather
harder on the roling-pin. ~. ,l4l iis.iY.f5
Butter your pie plates, lay your under crust,
ana Trim the edge. Fill the dish with the ingred-
ents of which the pie in composed, and lay ON the
upper crust, in which you must prick some hole:
or cut small slit in the top. Crmp the edges with
a sharp knife. t' -
Heap up the ingredients so that the pie will be
highest in The middle. 3s3 ic,f
1t will be made lighter by beating it hard on both
sides with the rolling pin after you give It the first
rolling when all the butter is in. 80
Put no salt into paste, it tends to make it heavy.
This will make one large pie, or two small ones
To MAKE PURE WHlTE SoAP.-Take soda in
crystals and put il into barrel with layer about
OF qulck-hme, and pour warm water upon it, suf-
fering the liquor to leach out in the same manner
that ashes are leached in the woods for making
crude potash. This liquor should be filtered
through straw so TO have it pure and clear. cts
specific gravity should be 040 in the hydrometer
To every gallon Of this ye add II lbs. of melted
suet white tallow, to be KEEP: boiling gently in
clean kettle for four hours it should then he COM
pletely Saponified, which can easily be tested by
immersing flat knife in it. When completely
saponifed it Will shake on the spatula. The fire
should then be drawn from the furnace and hand
full of salt Dissolved in cold water thrown in; this
is 10 cool the soap and separate it from the water
1t can then be run of into frames, and when cool
cut into proper cakes. This is good soap, and
is well adapted for making into toilet and other
soaps.-SeientifeA american.
PRESERVED CRANBERRIEs.-Washy your cram
berries, weigh them, and to each pound allow a
pound Of loaf sugar. Dissolve the sugar in half
pint OF water to one pound of sugar. Boil it in a
preserving Kettle 10 minutes, skimmng it well -
Put in your cranberries and boil slowly until quite
soft and of fine color. Put them warm into jars
or glasses, and tie them up when cold with paper
saturated with brandy. i'i 49,
All sorts of sweatmeats keep better in glasses
than in stone or earthen jars. When opened for
use, they should be tied UP again Immediately, as
exposure TO the air spois them. 80 -
Common glass tumblers very convenient for
jellies and preserved small fruit. White jars are
better than stone or earthen for large fruite.
To DYE STRAW OR LEGHoRN.-Lay your hat OF
bonnet in strong loswood liquor for three days.
take out and sadden with little copperas for 20
minutes, then wash in clear water and dry; your
.leghorn will appear Of dark slate color. Have
your logwood liquor cold, and the article YOU
mean to dye sunk completely under the, surface,
or the article will be spotted. When you go 10
stiffen, Dissolve some glue in little water; when
completely dissolved, dip in a sponge and sponge
your goods over aud then dry; If not stiff enough
repeat; your goods will be black. When about
to press your goods you first soften over steam
To CLEAN GOLD CnA1Ns.-A correspondent says:
"some Of your readers may be pleased to know
that gold chain washed in soap and water, with /,
few dtops of Lartshorn in it, and afterwards dried
in w-dust, will look equal to new one.'' 20
sts47.f1 4i,r ----------------~~--..-- sf+ q
SOUTHERN CONVENTION at MEMPHIS Among
the objects contemplated by the Southern Con-
vention. whichisto assemble at Memphis on the
first Monday in June, are the following;
The establishment of a continental depot Of cot
ton in opposit. TO Liverpool. al q -
The direct expectation of cotton by the planter.
thus doing away with the middle men, middle