Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-07-16
THE HOUSEWIFE.


To PRESERVE HERBs.-All kinds of herbs
should be gathered on dry day just before
or while they are in blossom. Tie them in
bundles and suspend them in dry, airy
place, with their blossoms downward. When
perfectly dry, wrap the medicinal ones in pa
per and keep them from the air. Pick off the
leaves of those which are to be used for cook
ing, pound or rub and sift them fine, and keep
the powder i'll bottles corked up tight.
10 BEEF CHEESE FROM MouLDISG.-Afteri il is
cut, wrap it in a linen cloth and keep it in a
tight tin box Bread will keep much longer
fresh inthis way, also doughnuts and all kinds
of cake.
azSr CoFFRE is as much improved by wash
ing before roasting as potatoes before cook
ing, for those who dislike to drink dirt.
10 PREVENT holes from coming in the heels
and toes of stockings, darn them carefully as
soon as they become tllreadbare
TO PREVENT DouGH FROM SouRlNG.-Watch
it closely, and bake it as soon as it is light
enough. What 10 do il i Incomes .Sour.-Put
in soda or saleratns, and eat that which, if
put moist on the back of your hand will make
4 sore in an hour, Another Gdy.--Throw it
to the pigs, and watch closer next time.
WRITES OF RED PEPpER.-The Scieatifc
1mertcqH says Put three or four humps Of
sugar with half teaspoonful Of Cayenne
pepper in tumbler. and fill up with hot
water when the sugar is dissolved, drink
Il is not only pleasant to the palate, but warns
the whole body more etiectualy and quicker
than spirits. In India, priests who have made
VOW to wear no clothes. rul themselves Of
cold nights with red pepper This gives
glow equal to the warmth of several hlan-
kets.n
TOMATO MARMALADE.-Th is the best sort
Of tomato sweatmeat. Take ripe tomatoes in
the height of the season. In Autumn they
become watery, and insipid. Weigh them !;
and to every pound of tomatoes allow apound
OF sugar; put into a large pan, or a small tub,
and scald them with boiling water so as to
make the skin peel of easily, When you
have removed the skins, put the tomatoes
(without any water) into Il preserving kettle,
mash them, and add the sugar, with spoon
iuls Of ground ginger TO your taste; also
fresl lemon-peel finely grated and sufficient
emon-iuice 10 give it a fine flavor. Stir up
the whole together and set it over a moderate
fire. Boil it gently for two or three hours, till
the whole becomes a thick, smooth mass
skmming ii we'll, and stirring il to the bot
tom after every skimming. When done, put
it warm into Jars cover it tightly, (pasting
3 PdpeiuNtr Tue lluSJ anu heepll III Y ury plhtt'
This will be found 4 very fine sweatmeat. -
There should be enough Of ginger and lemon
to overpower the tomato flavor.
For children this sweatmeat is better than
any other; and it can be made for them We ~
economically with good brown sugar, (alwayS
allowing pound Of sugar to a pound Of to-
matoes,) and with no other favoring than GIN
ger. The natural taste Of the tomatoes must
not be perceptible, it is their substance only
that is wanted, and their wholesome proper
ties.
MILK PrSen. Put tablespoonful Of jana
ica spirits in a tumbler Of milk. sweeten well.
and CRATE nutmeg on top,
Rock CAKE.-Thlee quarters of pound OF
sweet almonds blanched and cut into small
pieces, one pound Of pulveri2ed sugar, and
the whites Of five eggs. Beat the whites until
very dry, then add the sugar very gradually,
a teaspoontul at a time, when done, stir III
the almonds, place the mixture on white pa
per with teaspoon, making them Of conf
cal shape; put the paper on tins and bake in
a cool oven, until they can be removed from
the paper without breaking.
PLAIN GIYGERBRgAn.-Tlre pounds of flour,
half pound butter, quarter pound sugar, one
tablespoonful cinnamon, one tablespoonful
saleratus. Rub the butter, sugar and other
ingredients together. ana mix with rs much
moasses Us will make a dough. knead 1t
well, roll II into thin sheets, cut with thin
cutter, place them on tins slightly buttered,
wash them overwith thin molasses and water,
and bake in Il moderate oven
HARD HONEY CAKE,-Four pounds flour, one
quart honey, half pound sugar, half an ounce
cinnamon, one teaspo0nful saeratus. Rub
the Hour, butter, sugar and spice together,
then pour in the honey and saleratus work
all into smooth dough. Roll il out and cut
it into thin cakes, and bake them on tins in a
quick oven.
TERRA FlRMA.--Take piece of rennet about
four inches square and wash in two or three
cold waters to get off all the salt. Then wipe
It dry, put it into a cup, and pour on sufficient
lnkewarm water to cover it well. Let il stand
fonr or five hours, or all night. Then stir the
rennet-water into three pints Of rich unskinl-
med milk, favored with rose or peach-water.
Cover the pan Of milk, and set it on The
hearth near the fire, till it forms a very firm
curd, Then take II out, draining off the
whey,) put IT into a clean sieve, (under which
set pan to receive the droppngs,) and with
the back Of a broad fiat wooden ladle, press
all the remaining whey out of the curd. Next
put the mass OF ourd into a deep bowl to
mould it, and set it on ice till tea-time. Then
transfer il into deep glass bowl or DISH and
4 pour all around it some cream sweetened well
with sugar, and favored with rose or peach
like the eurd. On the curd lay circles OF
small sweatmeats, such as preserved straw
berries, raspherries, or gooseberries. You
may add to the cream that is to surround it,,
white wine and nutmeg,