Delaware inquirer. (Wilmington, Del.) 1859-18??, 1860-03-31
USEFUL RECEIPTS.

LssoS PiE.--The best we have tasted, made
by Mrs. II. NJ. D., Kings Co., n y, after the
following recipe and contributed by her 10 the
Agriculturist Take two lemons, four eggs,
two spoonfuls melted butter, eight spoonfuls
white sugar. Squeeze the juice Of all the lem
cns, and CRATE the rind Of one Stir together
che yolks, sugar butter, Juice and rind Cover
a plate with pastry, pour the mixture in, and
bake till the pastry is done. Then beat the
whites OF the eggs 10 a stiff froth stir into il
four spoonfuls of sugar, put il on the pie, and
bake delicate brown. Thie quantity makes
two common sized pies.
SPANISH Biscrir--Mi1 ha pound OF sugar
and ounces OF butter together, add 2 eggs,
and when well beaten add OF pint of milk or
water in which is dissolved I OF an ounce OF
saleratus; work this well in, and flavor with
extract OF lemon, then add IA ounces of honr;
work il in well, then drop the dough on greas-
ed pans, in small Jumps, little distance apart,
tat them slightly and bake in an ovrn ho,
enough for bread.
DsLicArs CAgs.--Mi1 one and a half mounds
OF aue white sugar, and pound Of good solid
butter, until light, then beat up TO stiff roth
pint Of white Of eggs, and few at q time, and
mix carefully: favor with extract Of yanilla,
and add one md quarter pounds Of silted
aonr, and mix il through very carefully II
made in small cakes. bake in hot cren, or
stove. If mads in one cake, cooler oven is
required
JACKSON SSArc,--NiI together n pound of
butter or lard, and ! pound Of brown sugar;
then add gradually pint best molasses; favor
with extract Of PimcntO; q litte extract Of
cloYe or Ginger will improve it; add of pint
OF water or milk, and enough -four to make it
aiddling stiff. Make the dough up in small
Jumps put them on creased pans, and press
them very fat, and bake in = moderately hot
oven or stove.
DOMESTIC Gaxg.-Mi1 together ounces OF
sugar and ounces OF butter; add eggs mix
aad flavor with extract Of Cinnamon; add 1 OF
gill OF water, in which is dissolved a tea
spoonful Of saeratns, then sufficient -four to
have il rolled ont and cut in cakes. Pan close,
and bake in 4 hot oven or stove. Too much
nonr will spoil either Of these recipes.
TEA CARE.-Mir together | pound OF sugar
and pound OF butter; add eggs; mix, aud
flavor with extract OF Celery, or other articles
to suit the taste, add !. pint OF milk il which
is dissolyeda teaspoonful Of saleratus; then add
Sour until stiff enough 10 roll out. Cut III small
cakes; put on creased pans, little distance
apart, and bake in a very hot oven or stoye.--
be carefnl not to get too much -four.
DpLIci0rs CouS BREAD,--By the same. Boil
tea-eup Of rice. While scslding hot mix il
With little less than quart of corn meal,
tour eggs well beaten, tablespoonful Of lard,
tesspoonful of soda n little salt, and enough
sour milk to make thin batter. Bake quick
LABEL THE PoIsoNs,-If arsenic, strychnne,
or other poisOns are kept in the house. let the
werd Poison, be distinctly printed upon the
vial paper packages are not safe receptacles
for such articles) Keep them locked mp, and
the key in your own pocket and burn all that
you have no use for. These precautions might
have saved thousands of lives.
CLEANING KErTLEs.--A bit of pearlash, as
large as walnut, dissolved in hot water, will
remove grease from iron cooking vessels, aud
also take out the taste left by onions or other
highly favored food.
UnSAH CusrAnp.--Aix pint of cream with
ons oflpilk, FIVE beaten eggs, tablespoonful
VI -four }and three OF sugar. Add nutmeg TO
tbe s9sie, aud bake the custards in cups or
pis-plates il quick oven.