Delaware gazette. [volume] (Delaware, Ohio) 1855-1886, 1859-12-09
d o m e til G E cono1rl v.

! How TO Cook Corn MEAL.-The Tribune
| gives the following recipes for making whole
/ some and nutrious bread out of corn meal
| Corn and wheat bread is wholesome and nu-
tritious, and easily made-if you know how
| Stir two teacups full of white meal in a pint
of hot water for each loaf; free it of Jumps
and let it stand twenty-four hours. Boil two
| or three potatoes, peel and slice and mash in
a pint Of water, which thicken with -four till
| it is stiff batter, and then add half teacup
| full of bakers yeast. You will use about one
third as much meal, scalded as above as YOU
do of -four; knead the meal and yeast and
sponge, and add little salt with the -four all
together, and work it well, and mould in pans
to rise moderately, and then bake. at first in
hot oven. This bread viii be moist, and more
nutritious and more healthy than if it were all
-four Buckwheat cakes are improved by add
ing corn meal prepared in the same way, in
about the same proportion as for bread A
little wheat -four may be added to advantage.
Don't let your batter overrise and sour, and
never use saleratus if it does Corn meal pud-
ding may be made of yellow meal stirred into
scalded skinned milk till as thick as Cruel,
and, when cooled, add ginger, cinnamon, nut
meg, salt and sweetening to suit the taste, and
a little fine-cut suet, and some raisins or dried
peaches, or a fne-cut apple. 1t should bake
an hour, or more, according to size. You who
do not believe anything made of corn meal can
be good, will please try this recipe for u pud-
ding. OH 500 ~ 1.Ta He 4 lIH
Sailing MEAr.-A French professor de-
nounces the use of saltpetre in brine intended
for the preservation of flesh for food. That
part Of the saltpetre which is absorbed by the
meat, he says, is nitric acid-a deadly poison.
He ascribes to this chemical change all the
diseases common to mariners and others, who
subsist principally upon salt meat-such as
scurvy, sore gums, ulcers, decayed teeth, &C.,
and advises total abandonment of saltpetre
in pickle for beef, &c, the chief substitute for
that article being small quantity of sugar,
which renders the meat sweeter and more
wholesome.-S Scientific american.
To MAKE MORTAR IMPERv1oUs TO Wet
Provide squire wood trough say eight feet
by four feet; put quantity of fresh lump lime
in, and add water quickly. When the lime is |
well boiled, having assisted that operation by !
frequent stirring, add tar, 1.-THE heat ofthe boil
ing lime melts the tar,) stir it WELL taking
care that every part of the lime is Immediately |
mixed with the tar then add sharp sand or
crushed clinker, and stir well as before after
which, in about twenty hours it will be fit for !
use.
Tar and lime may also be used in order to
make either wood or mason-work water proof
The best way to prepare gas coal-tar for
coating woodwork with, is to get some lime,
avoiding chalk-lime and slake it to fine pow
der boil the tar for half an hour, and then
add about one pint of the hot lime powder to
a gallon of tar, and boil it about half an hour
longer, stirring it all the while. 1t will then
be ready for use. Lay it OH with brush
while it is hot, and you will find it to set hard
and have a brilliant appearance 1t is the
best coating for woodwork except lead
Builder. .' '.lt
SoFT GINGER BREAp.-Six teacups of flour,
three of molasses; one of cream one efbutter, |
one tablespoonful of ginger and one of pearl
ash.