Delaware tribune. [volume] (Wilmington, Del.) 1867-1877, 1868-09-17
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CONDUCTED BY A DELAWARE LADY.

Pick the grapes from the stems, wash anu
drain them. Mash them with spoon
Pm, them into the preserving kettle, and
cover them closely with large plate. Bon
them ten minutes. Then pour into your
ielly bag, and squeeze out the juice Allow
q pint Of juice 10 pound of sugar. Put
the sugar and juice into your kettle, ana
boil them twenty minutes. skimming 1t well.
White sugar is best. Fill your glasses while
the jelly is warm, and tie up with brandy
papers over them.
Apple Jelly.
Take the best pippin, or bell flower ap-
pies. No others will make good jelly
Pare, core and quarter them. Lay them IN
preserving kettle, and put to them as much
water only, as will cover them. and as much
lemon peel as you choose. Boil them tni
they are soft, but not till they break Drain
of the water through colander, and mash
the apples with the back of spoon. fnt
them into jelly bag, set deep dish or pan
under 1t and squeeze out the juice. 10 every
pint of juice allow pound of loaf sugar,
broken up, and the juice of two lemons
Put the apple juice, the sugar, and the lemon
juice into the preserving kettle. Boil it
twenty minutes, skimming it well. Take It
Immediately from the kettle and pour
warm into your glasses, but not so hot as 10
break them; when cold, cover each glass
with white paper dipped in brandy, and tie
or paste down tight with another paper.
Keep in cool place.
Grape Wine.
Put ripe grapes into large stone vessel or
clean tub; mash we'll with the hands, or
; potato masher to every gallon pour over
one quart of boiling water; let 1t stand two
. or three days, no longer if the weather is
: Rot; strain off the juice well, and to every
{ GALLON, add three pounds OF sugar, (white
will make prettier winel put into jugs or
: demiiohns, and stop it loosely till done
i working, then bottle it of, and stop closely.
e This is an old and well-tested recipe, and
makes most delightful wine. Grapes should
hang long on the vine till perfectly ripe, OIL
even when gathered, remain week or TWO
as they improve the wine greatly.
Is Sponge Cake.
Twelve eggs, ten ounces OF sifted nou
be dried near the fire, a pound of loaf suga
ty powdered and sifted, twelve drops OF essenc
IS. Of lemon, grated nutmeg, a teaspooniul Q
CHI powdered cinnamon and mace mixed. Bca
dy the eggs as light as possible-eggs for spong
nd or almond cakes require more beating tina
is for any other purpose. Beat the sugar b
1st degrees into the eggs; beat very hard an
IL continue to beat some time after the sugar
In all in. No sort but loaf sugar, will max
ew light sponge cake. Stir in gradually ii
se- spice and essence of lemon, then, by degre'
ell put in the flour, a little at time, stirrir
re-, round the mixture very slowly with knit
nd If the flour is stirred in too hard, the cal
We will be tough it must be done lightly al
ar gently so that the top of the mixture will
,e- covered with bubbles. As soon as the flo
/ Of is all in, begin to bake it, as sitting will
VS., lure it. Put it into small tins well buttere
eh, or in one large tin pan. The thinner t
ali pans the better for sponge cake. Fill
small tins about half full. Crate l.af sus
OF over the top Of each, before you set them
a ~, the oven. Sponge cake requires very gu
Nd. oven, particularly at the bottom. 1t shol
scial be baked as fast as possible, or it will
Plus tough and heavy, however light it may h
", ne been before it went into the oven. II is
,ber all cakes the most liable to be spoiled in b
com ing; when taken out of the tins, the ca
lters; should be spread on sieve TO cool. Ii ba
good IN oue .aise oane snouu
hose minutes is generally sulhcient Tor small ca
xclu- a large cske of twelve eggs requires an
re + at least in quick oven. Ii the small ca
! a an,. get much out of shape in baking, its p
early the oven is too slow. If the eggs are be;
ound separately, the whites should be beaten
lie of ,hay stand alone Snonge cake is hest fr
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