Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-06-18
THE HOUSEWIFE.

CuRRAsT CAKH.-Beat pound Of fresh but
ter one hour to cream, take l 4 lbs. sugar,
and II lbs. currants, washed and picked, and
beat up the whites and yolks of eight eggs,
put in the sugar by degrees, then flour and
currsnts; add gill of brandy, some candred
orange and citron; beat the mixture till very |
light and bake it in pan.
SRsD CAxR.-Take Is eggs, leaving out the |
whites, beat an hour with pound of white
sifted sugar; add two ounces of carroway seed
and grated lemon peel, beat it well, and stir
in of a pound of -four, well dried. Put in
wine glass Of spirits, butter the pan and bake
an hour.
NURSERY PupDiao.-Slice some white bread
without crust; pour scalding milk on it, let it
stand until well soaked, then beat 1t well with
four eggs, little sugar and grated nutmeg.
Bark in small cups half filled.
GINGER CoRpIAL.--0ne pound of white cur
rants, picked and bruised, the peel OF one
lemon, 1 Of an ounce of ginger; steep all in a
quart Of strong whiskey for night, then
strain, and add to 1t pound of white sugar.
Let II stand for day or two, strain through
thin muslin, and bottle it, corking close. It
will be fit for use in two months.
CREAM CAKE.-One cup OF cream, cup Of
sugar, cups Of -four, 2 eggs, teaspoonful Of
| saleratus, flavor with lemon.
GRKgs GoosnBRRRY wiNE.-To every pound
! of fruit, quart OF cold water; let it stand
three days. To every gallon Of juice, when
strained, add pounds OF loaf sugar. To
every 20 quarts Of Liquor, bottle of brandy.
| Hang some isinglass i'll a bag in the cask.-
When II has stood half year plug it, and, if
the sweetness Is gone of sufficiently, bottle it.
The gooseberries should be quite green, though
| full grown
| PRuis CAEE.-Take cups of -four, 3 of SUI
gar, eggs, / lb. of butter, cup of milk, l
teaspoonful OF salerStus, nutmegs, lbs.
raisins, Id. Zante currants. For this, baked
in cake, bake u hours.
| To PoAcH Esos.-Have on the fire a frying
pan with water fast boiling, break each egg
into separate cup, lift them carefully into
the boiling water; when the white il quite set
| the eggs are done. Take them up with a
slice and serve on buttered toast or bread and
butter.
| RIaakzr BREAD PupDno.-Take light white
bread, and out in thin slices. Put into pud-
ding shape layer of any sort of preserves,
then slice OF bread, and repeat until the
mould is almost full. Pour over all a pint Of
warn milk, In which four well beaten eggs
have been mixed; cover the mould with a
piece Of linen. place in a saucepan with little
boiling water, let il boil twenty minutes, and
servo with pudding-sauce.
Rosg DRoPs.-One pound of -four, 10 ounces
Of white sugar, ounces butter, eggs, beat
yolks and whites separately; tablespoonfuls
Of rose water, 1 teaspoonful Of cream tartar,
tesspoonful OF soda; drop on tins, md sift
sugar over them before baking.
| 10 ASSIST rHH SIGHr.-PersOns of detective
sight, when threading needle, should hold
it over something white, by which the sight
will be assisted.
FRIED VEAL CUrLRrs.-Take half int Of
milk, add well-beaten egg, and -four enough
to make batter. Fry the veal brown in some
sweet lard, then dip it in the batter and fry
again till brown. Drop in some spoonfu1s OF
batter, to fry after the veal is taken up, and
put them on the top of the'veal. Then put
little thin -four paste into the gravy, az idinl
salt and pepper, and after one boil, pour i
over the whole. The veal must be cut quit
thin, and it should cook nearly an hour in III
whole.
To REsroRB PoRK.-In warm weather, tn
brine on pork frequently becomes sour. an
/ the pork tainted. Pour off the brine, boil il
skim it we'll, then pour it back again upo1sth
meat, boiling hot. This will restore il, we
where it was much injured.
y WATyRY PorAroBs.-If your potatoes ar
wtaery, put into the pot in which they a TO /
be boiled q small lump Of lime; this will rer
der them perfectly dry and mealy. TIL Is
an easy and effectual way Of obviating yer
common evil. For a common sized faInll III
piece oflime should not exceed the size II a
English walnut.
RICE CusrARD.-Boii 5 tablespoonful Is Q
rice flour in pint Of milk. When cold, ad
Il 8 eggs, ounces Of butter, and teasp0s snfu
J asssnss 6fvsnillh. Sveetsn to taste.
u