Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-12-24
THE HOUSEWIFE.

How TO SroP CIDER FROM SouRISG.-, ne fol-
lowing is Prof Horsfords plan for stopping the
fermentation of cider at any given point, by
which the desired degree of acidity becomes
fixed, and the liquid will retain pleasant fla
yor-better than cheap wines
When the cider in the barrel is undergoing
lively fermentation, add as much white sugar
as will be equal to half or three quarters of a
pound TO each gallon of cider, and let the fer
mentaton proceed until the liquid attains the
right taste to suit, then add an eighth to a
quarter of an ounce of sulphite mot sulphate)
of lime to each gallon of ciderin the cask first
mixing the powder in about quart of the ci-
der, and then pouring it back into the cask,
and giving it a thorough shaking or rolling.
After stnnding bunged up few days, for the
matter added TO becomes incorporated with the
cider, it may be bottled or used from the cask.
Don't mistake sulphate of lime which is a
natural production and known as plaster of
Paris, for sulphite of lime, which is manu-
featured article, and is WORTH by the barrel,
about thirty-three cents a pound, and by the
hundred weight thirty-seven and half cents,
and by the single pound fifty cents. II has
been, Of late years, much used by sugar makers
to prevent fermentation of cane juice and, in
our opinion, il will be found more effective as
a preventive of fermentation in cider, than as
an arrester of it after il has proceeded nearly
to completion.
DR.. IRE says the action of sulphur is to OBJ
struct fermentation by absorbing oxygen, and
thereby absorbing the elimination of yeast par
ticles.
ANOTHER REciPE.-The following recipe to
prevent fermentation of cider is well recon-
mended by those who have tried il:
After the cider has fermented q few days in
clean barrel, put six ounces Of ground mus
tard, tied in bag, into barrel, and cork up
tight Some use mustard seed ungrOund The
aid of mustard is said to be a compound of
carbon, sulphur, hydrogen, nitrogen and oxy-
gen. The essential oil of mustard absorbs
oxygen freely and vinegar checks its acrimony,
and that may account for its effects upou cider,
in preventing the formation Of acetic acid in
the cider.
MAIZE CAEg,-Take six eggs, paper of o.
wego corn starch, one pound of loaf sugar,
half pound Of butter, half teacup of milk, half
teaspoon of soda, one teaspoon OF cream tar
tar, the grated rind of lemon, dissolve the
soda in half the milk, and add it the last thing.
Bake in an oven as quick as You can make it,
without burning. II is very delicate cake to
bake well. Use fiat pans, little deeper than
Spanish bun pans, and put paper over the top.
lNDiAS Mat PrsFs.--In one quart of boiling
milk, stir eight table spoonsfnl of meal, and
four spoonsiul Of sugar; boil FIVE minutes, stir
ring constautyi when cool add six well-beat-
en- eggs; bake in buttered cups half an hour.
Try them with a little butter and maple molas-
ses, aud see il they are not good.
FoR A BAKED PuDpING.-Set to boiling one
quart of sweet milk, then add two eggs we'll
beaten, with three table spoonsfuls Of Indian
meal and one of flour. Bake il three-qual tiers
Of an hour. Serve with cream and sugar
MOCK APPLE PIE.--Take stale pieces of bread
and crumble them fine. Add to one cup OF
these crumbs one pint of warm water one tea
spoonful tartaric acid, and sugar and spice ac-
cording to taste. Bake precisely as you would
an apple pie