Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-11-26
THE HOUSEWIFE,

To PRESERVE PIPriSs IN SLICEs-Take the
fairest pippins, pare them, and cut them in sill
ces quarter of an inch thick, without taking
out the cores; boil two or three lemons, and
slice theta with the apples take the same
weight of white sugar, Tor clarified brown sn-
gar,) put halt n gill of water for each pound
OF sugar, dissolve it, and set it over the fire ;
when it is boiling hot, put in the slices, let
them boil very gently until they are clear, then
take them with skinner and spread them
out on fiat dishes to cool boil the syrup until
it is quite thick, put the slices on fiat dishes
and pour the syrup over. This may he done
day before they are wanted; two hours will
be sufficient to make fine dish for dessert or
supper.
PUMPKIN PiE.-As the pumpkin pie is the
cheapest of all pies, and the season for them Is
now here, we publish the following recipe for
making the same of grated raw pumpkin. Its
tast is not like the stewed pie, which all know
how to make. Take about Il teacupful of IRA
ted pumpkin one pint of good milk, one egg,
a little salt, two large spoons of sugar cinna-
mon, spice or nutmeg. Line the tin and bake
until done The remainder of the pumpkin
can be cleaned out and kept in cool pantry
for several days, and new pies baked each day
if You wish, with little trouble.
To PREsRRvB ArpLRs.-Pare and core. and
pounds Of the best brown sugar put a teacup
of water to each pound when it is dissolved,
set il over the fire. and when it is boiling hot,
put in the fruit, and let it boil gently until ii
is clear, and the syrup thick; take the fruit
with skinner on TO flat dishes, spread il to
cool, then put it in pots or jars, and put il in
pots or jars, and pour the jelly over Lemons
boiled tender in the water, and sliced thin,ma
be boiled with the apples.
PERMANENT LAnELs.-Take of yerdigris and
sal-ammoniac each two drachms lampblack,
one drachm water four ounces Mix well in
mortar, adding the water gradually Keep
in glass vial securely stopped Write with
the ink in quill pen, upon clean, bright zinc
plates of any desired form When dry. ii NAV
be exposed to the weather, or buried in the
ground for years, without obliterating the wri-
ting. Shake the ink well before using.
INDIAN MEAL PUgFs,--Into one quart of boil
ing milk, stir eight tablespoonful of meal and
four spooniuls Of sugar; boil five minutes stir
ring constantly; when cool add six well-beaten
eggs; bake in buttered cups half an hour
Try them with a little butter and maple molas-
SEES, and see if they are not good.
Ha5- A correspondent Of the .tHorticnltural-
ist" says -"The grounds of beer barrel ad
ded to quicklimc and water will greatly i'm
prove it for a wash. Tallow added to- and
stirredup with tho lime when shaking will rem
der the wash more durable.'
He5- To make sweet potatoes of Irish pota-
toes, steam them well and wiring them in n
towel to make them mealy; mash till there are
no Jumps left, and sweeten with common
brown sugar, to the taste They are now ready
- be baked, fried, or made into buildings.
BREAD ONELET-Put into large teacup of
bread crumbs, teacup of cream a spoonful
of butter, with saltpepper and nutmeg; when
the bread has absorbed the cream break in
the eggs heat them little with the MIXTURE
and fry like omelet.
HAM ToAsT.-Boil a quarter of pound of
lean ham, chop it small with the yolk of three
eggs well beaten, half m ounce Of butter, two
tablespoonful Of cream, and little cayenne.
Stir it over the fire till it thickens, and spread
il on hot toast with the crust cut off.
geS- When pears are just arriving at periec-
ton, they may be greatly improved in flavor
by being placed in warm room before they
are eaten. The increased temperature pro-
notes more rapidly and perfectly the transpo-
sition of the juices into the sacharns state.