Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-10-22
sAs AaassApta.
CONDUCTED By A DrLAwAnH LADY.

CONDUCTED By A DELAWARE LADY.
To Keep Pumpkins for winter.
Cut up in pieces, and to every pound, adu
halfa pound OF sugar, and stew well, put
down in jars, tie up tight, aud ii will he re'i-
dy to eat plain, with meats or for puddngs,
Lemon Pie.
Two cups of sugar, two of warm water
two eggs two lemons; three ounces OF
butter one tablespoonful OF corn siine'
CRATE the rinds of the lemons, use the juice
of both, but the rind Of only one, OF il VIII
be bitter; beat the sn gar and eggs together
then add the juice and rind, then the buiiff,
and corn starch, then add the warm waller,
this is sufficient for Two pies.
Fer the sick-sago MILK.
Soak one ounce of sage in a pint Of cold
water an hour, pour off the water, and add
a pint and half of new milk Simmer II
slowly till the sage and milk are well mixed.
Flavor with sugar, nutmeg, and wine.
Fine Pickled Cabbage.
Shred red and white cabbage, spread it
in layers in stone jar, with salt over each
layer. Put two spoonfuls of whole black |
pepper, and the same quantity of allspice,
cloves and cinnamon, in bag, and scald |
them in two quarts Of vinegar, and pour the |
vinegar over the cabbage, and cover it tight,
use 1t in two days after.
A Convenient yvny ~ Pickle Cucumbers. |
Put some sriced vinegar in a jar, with "a
little salt in H. Every lime you gather a
mess, pour hp!ling vinegar ON them, with a
little alum IN it. Then pu, them in the spic-
ell vinegar. Keep the same vinegar En
scalding all. When you have enough take
all from the :, ,iccd yinrsa" aid scaid them
in the alum water twnn iute minutes, Till
green, and then put lietn l,irk in The spiced
vinegar.
To Pickle Cauiiao we Az Btocoli
Keep them twenl, soar hours in strong
brine, and then take them out, and heat the
brine, and pour it on scalding hot, if let
them stand till next day drain them, and
throw them into spiced vinegar.
To Preserve CITIZEN Melon.
Two fresh lemons to pound of melon;
let the sugar be equal in weight to the lemon
and melon. Take out the pulp of the melon
and cut 1t in thin Slices and boil it in fair
water till tender. Take 1t out and boil the
lemon in the same water about twenty min
and, if necessary, little more water. Let
it boil. When clear, add the melon and lei
it boil few minutes
Pears.
Take out the cores, cut off the stems, and
pare them. Boil the pears in water till they
are tender. Watch them that they do moi
break. Lay them separately on platter as
you take them out. To each pound of irui
take pound of sugar Make the syrup ant
boil the fruit in the syrup until clear. Flavol
with spice, if desired.
Ounce Jelly.
Rub the ounces with cloth until smooth
Remove the cores, cut them in small pieces
pack tight in your kettle, pour cold waite
on them until it is on a level with the fruit
but not to cover it; boil till very soft, blu
not till they break. Then dip off all tn
liquor you can, then put the fruit in a siey
and press it, and drain off all the remainin
liquor. Then to pint of the liquor add
pound OF white sugar, and boil fifteen mir
utes; pour it, as soon as cool, into sma
jars or tumblers. Let ii stand in the sun
few days till it begins to dry on the top.
will continue to harden after it is put up.
Preserved Watermelon Rind.
This is fine article to keep well witho'
trouble for a long time. Peel the melo
and boil it in just enough water to cover
till it is soft, trying with fork, cutting it
fanciful shapes previously. If you wish
green, put vine leaves above and below eat
layer, and scatter powdered alum, less Ii;
half teaspoonfull to each pound. Allo
pound and quarter of sugar to ca,
pound of rind, and clarity it. Simmer Il
rinds two hours in this syrup, and flavor
with lemon peel grated, and tied in ba
Then put the melon in u tureen, and boil d
syrup till it looks thick and pour it ovt
Next day give the syrup another boilin
and put the juice Of one lemon TO ca
quart of syrup. Take care not TO make
bitter by too much ii tile peel. Some SO
it in cold water two or three hours, af
taking out of the alum water, and use fire.
race ginger instead Of lemon for fiavoril
boiling it in ginger waite; alone, previous
making the syrup. This is still nicer,
think, than lemon. Gne pound of sugar
the receipt many use, and with care m
keep we'll THERE'S M nicer or more be,
tiful preserve than this, we think.