Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-07-09
THE HOUSEWIFE

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duced lockjaw of such malignant character
that her physicians pronounced her recovery
hopeless. An old nurse then took her in
hand, and applied pounded beet roots to the
foot, removing them as often as they became
dry The result was complete and most
astonishing cure. Such a simple remedy
should be borne in mind.
How TO MAKE SUMNER BRygRAGEs.-As the
season is at hand when pleasant Summer
drinks, free from Alcoholic influence, are
frequently brewed by the housewife, or the
well-brought-up daughters who are taught a
little Of everything in the way of household
duties, we append the following receipts,
which are claimed to be excellent:
/. Take three gallons of water, of blood
warmth, three half pints Of molasses, atable-
spoonful Of essence of spruce, and the like
quantity Of ginger-mix well together, With a
gill OF yeast let them stand over night, and
bottle in the morning. 1t will be in good con-
dition to drink in twenty-four hours. 1t is a
palatahle, wholesome beverage.
| 2. Those who prefer mead have only 70
substitute honey for the molasses named
above and for one-third the ginger use al
spice. Halfthe quantity of yeast will be found
sufficient, and the bottling should occur the
second day instead Of the next morning. It
bottled, and will keep for many weeks.
g. Prepare a five or ten gallon keg in pro-
portion to the size Of the family-draw piece
Of coarse bobinet, Or very coarse book-muslin,
I over the end of the faucet that is inserted in
the keg, to prevent its choaking, good tight
bung, and to that gimlet hole, with peg TO
fit it tight.
Receipt for five gallons ;-onequart of sound
corn, put into the keg, with half gallon Of
molasses then I'LL with cold water to within
two inches Of the bung. Shake we'll and in
two or three days ii will be fit for use. Bung
/ tight.
\ BLAScxASGH--Mi with pint OF water q
/ pint Of ripe current juice, strained, and well
sweetened. In Winter you may substitute
the juice Of steTed cranberries made very
sweet. Boil the water and juice together.
Then stir in gradually quarter Of pound Of
farina, and boil it fifteen minutes longer.
Transfer it to mould, and set it on ice to
CONCEAL. Eat it with sweetened cream.
Corp CusrARp.-one quart Of new milk,
half pint Of cream, four ounces white sugar
glass Of water in which an inch Of rennet has
been soaked, and nutmeg.
CuRRAST JELLY.--Pick fine red, but long ripe
currants from the stems bruise them, and
strain the juice from quart at time through
a thin muslin, wiring it gently, TO get all the
liquid put pound OF white sugar to each
pound of juice stir il untilitis all dissolved
set it over gentle fire let it become khot,
and boil for fifteen minutes; then try it by
taking q spoonful into saucer; when cold,
if it is not quite firm enough, boil it for few
minutes longer; strain ii into small white
jars or glass tumblers when cold, cover with
tissue paper as directed. Glass should be
tempered by keeping it in warm water for
short time before pouring any hot liquid into
it otherwise it will crack.
To make current jelly without boiling, press
the Juice from the currents and strain it to
every pint put pound Of fine white sugar
mix them together until the sugar is dissolved;
then put it in jars, seal them, and expose
them to a hot sun for two or three days.
TOMATOES IL NRw FAsHIoS.-As tomato
season will soon be here, the following method
of preparing them for the table, we are assur-
ed by one who has made the experiment, is
Superior to anything yet discovered for the
preparation Of that excellent article Take
good ripe tomatoes, cut them in slices, and
sprinkle over them finely pulyerized white
sugar, then add claret wine sufficient to cover
them. Tomatoes are sometimes prepared in
this way with diluted vinegar, but the claret
wine imparts to them a richer and more plea
ndilb HhfhI, lliplt itdEly tlit Straw
berry than anything else.
How 70 Cook VEGETABLE EGG.-Take the
egg off the vine when soft Cut ii in thin
slices Take three hens eggs beat them
H7il; put on your pan with a spoonful Of but
IT. lard then put in your egg, and salt
ant ep7er to taste then pour half your bea-
len as o. them let them cook little
ii u, and add the balance Of your beaten
81 IL \ Al.
hen aady for the table. Send them to the
table hot.
FRru PiRs-The acid in fruit pies may be
neutraliscd by adding to each as much cafbo-
nate Of soda az will cover a twenty-five cent
piece. This simple precaution, which does
not effect the flavor Of the fruit, will prevent
much sickness, and save much sugar, other
wise needed TO render the sour sweet.
ExcELLESr-- PlcKLED CABBAog-shred very
fine, with cabbage-cuttcr, large fresh red
cabbage, Pack it down with little salt
sprinkled between each layer in large stone
jar Tile jar should be three parts full Of the
shred cabbage Then tie up, in a bag of very
thin clean muslin, two tablespoonful Of whole
black pepper the same quantity Of cloves
and the same Of cinnamon, broken very small,
but not powdered. Also dozen blades Of
gar into a porcean-lined kettle throw in the
bag of spices, and boil it. Five minutes after
il has come to hard boil, take out the bag Of
spice and pour the vinegar hot over the cab
bage in the jar stirring il mp from the bottom
50 that the vinegar may get all through the
cabbage. Then lay the bag of spice on the
top, and while tie pickle is hot, cover the Jar
closely. II will be fit for use in two days.
II you find after while; that the pickle
tastes too much Of the spice, remove the spice
bag.
! You may pickle white cabbage in the same
way, emitting the cloves, and boiling in the
vinegar second muslin bag, with three
| ounces Of turmeric which will give the cab
bage a fine bright yellow color. Having put
up the cabbage in the jar lay the turineric
bag half way down, and the spice bag on the
top. But the turmeric bag need not be put
into the jar if the vinegar has sufficiently
cdlored the cabbage.
Small onions may be picked as above with
turmeric. Always, in preparing onions for any
purpose, peel of the thin outer skin.
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