Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-08-20
THE HOUSEWIFE.

this season. When several varieties of dis
tinct colors are inserted on a single bush
trained to standard or tree form, the effec
is very pleasing. Select the hardy perpetua
boomers, rather than the common June rose
which flower but once during the season.
gaS- To make good vinegar take forty gal
Ions of rain water, one gallon molasses, anC
four pounds acetic acid. II will be tit for us,
i'll few days. Acetic acid costs 25 cents pei
pound. This is the recipe by which most o
the cider vinegar is made, which is sold i'll thu
country stores.
ie- Everything must be perfectly neat
sweet and clean to have butter kept we'll.
stone cellar bottom is the best to set tubs OF
butter on through hot weather, and it would
be best for milk.
NEW KIND OF BREAD.-Take one quart OF
corn meal--pour sufficient quantity of boil
ing water over it to make u thick butter
then add one tablespoonful of lard. salt to
suit the taste, and three eggs. Then stir IN
well and drop tablespoonful in separate pla-
ces on a griddle or spider previously warmed
and let them cook brown. You will find it
excellent.
BAKED PupDiSG.-Set to boiling one quart Of
with three tablespoontuls Indian meal and one
Of flour; bake it threc-quarters Of an hour.
Serve with cream and sugar.
GREEN Com FOR WINTER UsE.-AIr. 0. L.
Baer, of Milford, Indiana, recommends the
following mode Of preparing Green Corn for
winter use
When the corn is sufficiently advanced for
cooking boil on the cob, in the same manner
sit is generally prepared for table use. When
il is wanted for use wash il, and put it in
sufficient water, slightly sailed, to boil for an
hour. Then add little new milk and butter,
and it is rea ly for the table.
CURps AND WMEY.-Infuse piece OF rennet
in little boiling water, as formaking cheese;
let it stand an hour or two then put a table
spoonful to three pints of new milk warmed.
Cover with cloth, and leave until the curd
is thick. Press out and use the whey, or
sweeten and use both whey and curd. This
makes very nice dessert for dinner.
The Parmesan ia an Italian cheese, made Of
one meal of milk, allowed to stand sixteen
hours, to which is added another which has
stood eight hours. The cream being taken
from both, the skim-mk is heated an hour
over slow fire, and constantly stirred till il
reaches about eighty-two degrees, when the
rennet is put in and an hour allowed to form
the curd. The curd is thoroughly broken or
cut, after which part of the whey is re-
moved, and the curd is then heated nearly up
to the boiling point, when a little saiTion Is
added to color it. It then stands over tile
fire about half an hour, when it is taken off.
and nearly all the rest Of the whey removed
cold water being added, till the curd is cool
enough to handle. It is then surrounded with
cloth, and, after being partially dried, it is
put into hoop and remains there two DAYS.
1t is then sprinkled with salt for thirty DAYS
in summer, or forty in winter. One cheese is
then laid above another to allow them to take
the salt after which they are scraped and
cleansed every day, and rubbed with linseed
OIL TO preserve them from the attack Of in.
sects, and they are ready for sale at the AGO
of six months.
RECEIPTS For TESTING EGds.-There is no
difficulty whatever in testing eggs tney are
mostly examined by a candle. Another way
to tell eggs is to put them in pail of water.
and If they are good they will lay on their
sides always; if bad, they will stand on the
small end the large end always uppernost.
unless they have been shaken considerably.
When they will stand either end up. There
fore, bad egg can be told by the way il rests
49, S'h hPy 4iNftl vi IT'S Sllt.-"
Any egg that lies Nat is good to eat. and can
he depended upon. An ordinary mode is 10
take them into room moderately dark, and
mold them between thu eye and candle or
lamp, II the egg be good-tat is, if the al |
1nmen is still Unaffected light will shine |
through reddish glow; while, if affected. il I
Will be OPAQUE ordarls.
, cHEpDAR AND PARMEsAS CuEEsE.-Cheddar
! eese is in variety in high repute for lis
'lchness, and commands high price in The
market. 1t is made of new milk only. and
more fat than the egg. 1t is. indeed
90 rich for ordinary consumption. Tho mill;
s set with rennet while yet warm, and allow
q 70 stand still about two hours. The wbev
lfst taken off is heated and poured back upon
ne curd, and, after turning off the remainder
nat IS also heated and poured back in the
anne manner, whore it stands about half an
our. The curd is then putup into the press,
nd treated very much as the Cheshire M 70
he time of ripeness.
9as'rTo keep hams nice for Summer ute. the
hem securely in paper, and cover closely with
:.