Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-10-01
THE HOUSEWIFE

,over them let them remain till the nre SIM
ners well then take off, and allow them TO
stand until half cold, putting the plums TO
Train. To every pound of plums allow one
oound of sugar, which must be boiled IN the
water from which the plums have been taken;
ct it boil very fast until the syrup drops snort
rom the spoon, Swimming carefully al the
line. When the sugar is sufficiently boiled
lut in the plums, and allow them 70 Doll IN
ii the sugar covers tile pan with large puo.
oles then pour the whole into pan ana let
hem remain until the following DAY uraih
he syrup from the plums as dry as possipie,
poil It M Quickly, and pour it over the pluinsi
hen set them by do this third and fourth
time. On the fifth day, when the syrup Is
boiled, put them into it,and let them DOH
few minutes; then put them into Jars. should
the green cages be over ripe 1t Will better W
make q Jam of them, using three-iourths ol
pound of sugar to one pound Oh irutt'-
Warm the lars before putting the sweetmeats
in and be careful not to boil the sugar to a
candy.
ECONOMICAL REcIpEs.-As the pumpkin pie is
the cheapest of all pies, and the season iof
them approaching, l give mode OF making
an excellent pie of grated raw pumpkin loI
a change as it does not taste like a stewed
pie. which all know how to make. About
teacupful of grated pumpkin; pint OF good
milk: egg; little salt; two large spoons OF
sugar: cinnamon, spice or nutmeg. Line the
tin and bake until done. The remainder OF
the pumpkin can be cleaned out and kept IN
a cool pantry for several days, and new PIES
baked each day if you wish, with little
trouble.
All who have pumpkins in the Fall ought
to dry some for the next summers use, ana
the best method know of is to stew pumpkin
down every day then spread 1t on plates ana
or tins, if not old and rusty, to dry. ~ can
be dried in an oven or in the sun-whlcheNer
is most convenient. While drying, cut II as
Won would a pie and turn it daily until dried
enough. 1t should be spread about an inch
thick, and when died, tied up in clean oag
and hung up so that neither moth nor miller
cannot get in to injure it. When wanted
soak over night in warm milk and slit.
cheap pie can be made of rice. Every
one ought to keep rice on hand all the time
as IL is a cheap and healthful food One cup
full. when boiled in water with a teaspoohtu
of salt until tender, will make cups OF rice !
this. with sufficient milk, a teacup OF sugar,
eggs, and little seasoning, will make 8
pies in large tins, which are good enough for
those who have good appetite.
A cheap way to make apple PIES, where
there are no apples or pie-plant, (Which all
should raise who have few feet OF land
For a common pie, take half teaspooniul OF
tartaric acid and dissolve it in 2cups of warm
water, crumb up one cupiul of light bread and
soak in the water, half cup of sugar, little
salt 4, season as you like, and bake with two
crusts. If you wish better pie, put IN twice
as much sugar and acid and little BUTTER
Tartaric acid is not expensive, and is very
handy to keep in the house. 1t makes good
and cooling drink i'll summer. Sweeten
pitcher of water, put few drops of extract
or essence of lemon, then add acid until it is
agreeable.-[A FARMERS WIFE, in Rural New
Yorker
APPLE JELIy.-Cut in quarters six dozen
fall pippins, take out all the cores put them
into a pan, Just cover them on the fire. Let
them boil until the apples become soft, when
drain them upon sieve, catching the liquor
in basin, which passes through clean Jelly
bag. Then weigh out one pound OF sugar 10
every pint of liquor. Boil the sugar separtt'
ly until it is almost a candy, then mis- Ar
liquor with it, and boil. keeping it 5 nre
until the Jelly falls from the INNER u
thin sheets, then take il from 4 put i
in small jars, and let it stan unit
quite cold, when tie paper o. put VI
1 till wanted.
To STEW PEARs.-To every pound OF pears
when pealed put half pound Of loaf sugar.
1 Put the fruit into a stew pan and cover il with
cold water, and shut the lid quite close
/ Stew the fruit gently till tender, and add a
few Jumps OF the sugar. After stewing the
pears two or three hours, put in the cloves
twenty cloves to six or eight pounds of
| fruit-and the peel of two lemons. Keep ad-
ding the sugar by degrees. If the srup is
much wasted add little more hot WATER
They require stewing about ten hours very
4 gently. When they are nearly done, add the
Juice Of both lemons-it will add to their fla
vor and brighten the sirup.
APPLE MARMAIA DE.-Peel and cut thirty ap.
pies in slices, then to every pound of fruit
put three quarters of pound Of sugar; put
the whole in a large preserving pan with hal
a spoonful Of powdered cinnamon and the
rind of lemon chopped very fine. Set the
pan over sharp fire, stirring occasionally
until it begins to boil, then keepstirring unit
it becomes rather thick. 1t is then done
and can be poured into a basin until cold
when it is ready for use. Ii it is to he KEEP
any length of time it should be put in wide
mouthed jars and covered over with paper.
Corn CooKlEs.-One cup of sour cream, hal
cup of butter, one cup Of sugar, one cup o
flour, two cups of corn meal, one teaspoonfu
of soda, grub in the flour dry,) half teaspoon
full of salt, one egg, half Of one nutmeg
Put all in together, mix with spoon until i
becomes a light foam ;'bake in a hot oven 2
minutes. Eat with tart preserves for tea
They are delicious.