Delaware inquirer. (Wilmington, Del.) 1859-18??, 1859-07-02

THE HOUSEWIFE.

TOMATOES. The following method OF pre-
pairing tomatoes for the table, we are assured
by one who has made the experiment, is SUI
perior to ANYTHING yet discovered for the prep
ration of That excellent yesota le;
Take good ripe tomatoes, cut them in slices
and sprinkle over them finely pulverised
white sugar, then add claret wine sufficient to
cover them. Tomatoes are sometimes pre-
pared in this way, with diluted vinegar, but
the caret wine imparts TO them richer and
moro pleasant flavor, more nearly resembling
the strawberry than anything else.
70 KEEP TnR HANDS WHITE AND SoFp.-ln
order to preserve the hands soft and white,
they should always be washed inwarm water,
with fine soap, and carefully dried with a
moderately coarse towel, being well rubbed
every Il ne to ensure brisk circulation. than
which nothing can be more eifectnal in pro-
noting Il transparent and soft surface. If en-
gagged in any accidental pursuit which may
hurt the color of the hands, or il they have
been exposed to the sun. a little lemon Juice
will restore their Wilderness for the time. AL
mond paste is of essential service in preser-
wing the delicacy Of the hands. It Is made
thus beat up four ounces of bitteralmnnds,
add to them three ounces Of lemon juice.
three ounces of almond oil, and a little weak
spirit Of wine and ether. The following is a
serviceable pomadc for rubbing the hands on
retiring TO rest Take two ounces OF sweet
almonds beat with three drachms of sperma-
ceti, put up carefully in rose water. Gloves
should be always worn by ladies' OH exposure
TO the atmosphere.
CuRRANT WlSE.-ln answer to the request
of a correspondent, we give the tho following
recipe :-Bruise eight gallons of red currants
g .I..a l.a
Juice, and to the residtnn after pressure, add
eleven gallons of cold water, Add two pounds
OF beet root sliced as thin az possible, to give
color and let them intuse, with frequent stir
ring, for two hours then press ont the liquor
as before, and add II TO the juice. Next dis
solve twenty pounds of raw sugar in the
mixed liquor, and three ounces of red tartar
in powder. In some hours tho fermentation
will commence: when this is complete, add
one gallon of brandy, let it stand a week and
then rack of and let it stand two months. II
may now finally BIS racked off, and placed IN
cool cellar, where il will keep for years.
Tho cider white wine is Il pleasant beverage
here is the rcceipc:--Alix sixteen gallons O
apple juice, sixteen pounds Of honey, foui
ounces of white tartar, enclose in a bag one
ounce each Of cinnamon, cloves and mace, and
suspend them in wine while fermentng.--
When this fermentation is complete, add ont
gallon of rum.
mr. FIsH are said to be very healthy food
With the exception of such as have oil inter
fused in their muscular tissues, fish are easy
of Digestion and il is remarkable that fisher
men and their families, and those who con
sumo a large quantity of fish, are healthy to
more than ordinary degree, and are almos
wholly exempt from scrofula and plumonar,
consumption.
BEANs FoR SouP.-The use OF beans as al
article Of food, is not SO considerable as /
should be. Beans are the most nutritious o
all kinds of food used by man. Chemical All
alysis and the experience Of those who max,
extensive use Of them, demonstrate this
I Besides, they are he most economical foo
which can be used for the support Of family
Those who find the times hard, are most re-
spectfully invited to try tho experiment.
10 provide an excellent dinner--healthful
palatahle and nutritious-take pint of bean
with one gallon of water, and the beef hone
we are accustomed TO throw in the street
Boil all together, (adding few potatoes i
conveniently until the beans becomes soft
add salt and pepper TO suit the taste, and din
ner is ready. such dinner costs next Il
nothing and will rest easier upon the stomach
than venison steaks, quail or partridge, wash
ed down with champagne.
A piece Of fat beef thrown into tile pot. viii
give pretty good flavor to SOUP porridge
or such dish as have named. But it vol
want the genuine flavor use bones; such bone.
as are usually thrown away. There is fla
yor obtained from the bones which is not oh
tanned from the fat, which is not given from
solid meat.
PRESERVING BuTTER.-'rhc farmers of Aber
deem, Scotland, are said TO practice the follow
ing method of curing their butter which
gives it a great superiority over that Of the
neighboTs;
Take two quarts of the best common salt
one ounce of sugar, and one ounce Of common
satpetro take one ounce Of this compost
tien for one pound Of butter work it well int
the mass, and close itup for use. The butte
cured with this mixture appears of a ricl
marrowy consistency, and fine color, anC
never acquires brittle hardness nor tastel
salty. Dr. Anderson says IL have eater
I butter cured with the above composition tina
has been kept for three years and il was n.
sweet as at first. 1t must be noted however
/ that butter thus curedis to stand three orfoui
weeks before it is used. If it is sooner opened
the salts are not sufficiently blended with Il
and sometimes the GOODNESS Of the nitre will