Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-12-10
THE HOUSEWIFE.

To MAKE Coon BREAD.-First get good Hour.
second take one quart Of -four, scald it by
pouring over it some boiling water. Then for
each loaf Of bread you want 10 make, add one
mint Of cold water; stir in flour till ii is as thick
as can conveniently be stirred. Then put in one
half pint Of good hop yeast for every four
lOaYcs. Sci it TO rise over night. In the
morning make up by adding -four till it is stiff
dough. knead WE'LL mould into loayes, and,
when light bake it well, and You will have
good bread.
MiNcE PIE, SALT BEEF.-Boil the beef till
Very tender, take from the bone, and chop fine
then TO every pound of meat, add one pound
and half apples, pared and cored. Chop both
together until the apples are fine, then to every
five pounds of the mixture, add two teaspoon
fuls of black pepper, two table-spoonfils of
allspice, half pound of raisins, one cup OF
vinegar, one of molasscs, one of dried black
berries, stewcd, and one of sweet cream.
PICKLE FOR RED CARBAGE.-Take n fine large
closely grown cabbage, strip the outside leaves
off, cut it across in rather thin slices, and lay
them on n dish strewing salt equally all over
them. Cover with cloth, and let them remain
so for twenty hours. Then drain the cabbage,
and put it in jar with allspice whole pepper.
and little ginger sliced. Pour cold white
wine vinegar over it and tic closely from the
atmosphere
A RICH C0RN BREAD.-Take two quarts corn
meal one quart wheat honr n little salt, and
four eggs add sourbntter milk enough to form
a stiff batter mix well; then add two tea
spoonfiils of soda dissolved in little warm
water Stir it well and pour it into creased
pans, so that it will he about two inches thick
when baked. Bake in a hot oven till done
say about half on hour.
MuFFNs.-AIixa quart ofwheat -four smooth
~ with pint and a half of hlkewarm milk, half
tea cup Of yeast tfamily) couple of beaten
eggs, a heaping tea-spooniill of salt, and two
table spoonlnls of lukewarm melted BUTTER
Set the batter in warm place to rise. When
light, butter your muffin cups, turn in the mix
tarc, and bake the mullins light brown.
SWEET PoTAToE PtE-Boilthe potatoes very
soft, then peel and mash them To every
quarter Of a pound, put one quart of milk, three
table spoonfuls of butter, four beaten eggs, to-
gether with sugar and nutmeg to the taste It
is improved by glass Of wine.
Plum PrDDiNG WITHOUT EGGs-IIalf pound
grated bread, quarter pound chopped suet, one
tablespoonful -four half pound dried currants.
more than two ounces sugar, milk enough TO
make stiff batter. Boil in cloth fonr hours
- 'f'''eN - 'lt'titN lnhih VI iulaltlS.
TrRSBRIDGE CAKE.-Six ounces Of butter, six
Of sugar, three quarters of II pound of flour
two eggs and n tca-spoonful of rose water
Stir to a cream the butter and sugar. then add
the eggs, flour, and spice. Boil il ont thin.
and cut it into small cakes.
SHREWSBURY BAKE.-Stir together three
quarters of n pound Of sugar. and half pound
of butter. When white, add five beaten eggs.
teaspoonful of rose water, and pound Of
flour Drop it with large spoon upon fiat
Tins that have been buttcred. Siit sugar over
them.
BREAD 0MRLEr,-pnt into a large tcacup of
hreadcrnmhs, teacup of cream, a spoonful of
butter. with salt, pepper and nutmeg; when
the bread has absorbed the cream, break in the
eggs. beat them little with the mixture, and
fry like oinelci.
To TAKE orr Fruit Spors.-Wet the stain
without dipping, and hold the part over a
lighted common birthstone match at proper
distance. The snlphnrous gas soon causes the
pots to disappear.
BAKED QriNCE.-Bake until perfectly tender.
Fare core, butter, and sugar while hot, thor
oughly mix. Excellent. With care in picking
and storing, ounces may be saved for baking
until Underwater