The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1876-06-29
How to Cook Things.

BIsCUITs-Mix quart OF sweet milk
with half cup OF melted butter; stir in
pinch OF salt, two teaspoonfuls OF bak-
lng powder, and -four enough tor q stiff
batter. Have the oven at q brisk heat.
Drop the batter. q spoonful In q place,
on buttered pans. They Will bake in
ifteen minutes.
FRIED CAKEs-Three eggs, one cup
sugar, one pint Of new milk, salt, nut
meg, and four enough t0 permit the
spoon to stand upright in the mixture,
add two teaspOonfuls baking-powder
and beat until very light, Drop by the
dessert-spoonful into boiling lard. These
will not absorb bit OF Eat, and are the
least pernicious Of the doughnut family.
PIEs-For two pies warm two cups OF
sweet milk with two tablespooniuls OF
lard, add q pinch OF salt, q dessert
spoonful baking powder, and -four
enough Tor smooth batter, pour into
CwO buttered pie-plates, and bake quick
Iy. Ii you intend fresh berries or
peaches tor the pies, mash them with
sufficient sugar, split open the pastry,
which oughn't to be more than az In 81
.hick, spread the berries on the bot,om
rust, replace the top crust smoo hi
aud firmly. They are good cold or warm.
Apples, pieplant, and currants should
oe steamed or stewed before using III
.hls way.
DROP CooKIEs-Whites OF two eggs
me large cup OF milk, one cup OF sugar,
,ne-hall cup OF butter, two teaspoonfuls
\ baking. powder, favor with vanilla, rose,
)r nutmeg; -four enough for thick batter,
beat thoroughly, drop in buttered pans,
dast granulated sugar on top, and bake
With dispatch.
GOoD GRAHAM CAKEs-Two cup
sweet milk, one cup sweet cream, tie
| White Of one egg beaten to fr0th, half q
| poonful Of SAT-, dessert-spoonful bak-
| lng-powder, stir In sifted graham foui
until quite thick. bake in muf1n-rings
or gem-tins until we'll Drowned on top
NICE FORM OF COLD NRATs-Remains
If boiled ham, mutton, roast beef, etc.
ire good cn0pped finely with ha.l
ooiled eggs, two heads of lettuce, q BIZ
,t onion, and seasoned with musta ID
Ill, vinegar, and, IL needed, more salt
FIX it smoothly in . salad dish, anG
Adorn the edges with sprigs of parsely
Or leaves Of curled lettuce. Keep by tht
,ce or in u cool place until wanted.
| Sour AND SoUPs-It IL not at al
| necessary To keep a special fire for d v,
nours every day in order TO nave at uiI
| ler first course Of soup. Nor need q
good, savory, nutritious soup for {
iamily Of five oosG more than 10 cents
Every housekeeper who knows any
hing of her Kitchen and dining.roon
lffairs knows there are usually mic,
clean fragments OF roasts and brOils lei
over, and that broth in which lamb
mutton, beet, and fowls have been boilet
is in existence, and that twice q weel
or 80 there's bowl OF drippings from
1 Dh ~,
mered with rice, mRcaroni, or well
CHOSEN vegetables, and judiciously sea
soned, make good soups.
No. /. On ironipg-day cut Of sh
narrow ends from two or three sirloil
steaks, chop them into Inorsefs and pu
In o stewpan with little salt, table
spoonful OF rice, and q pint of col,
water. Let it come slowly to o simmer
and simmer slowly for three hours
Then add water to make quart of sour
| a tablespoonful Of t0mato-oatsup, and
little Drowned hour mixed with the vol
Of an egg.
No. :. Pare and slics very thin fou
cups o. boiling Water, @ ana simme
gently until the potatoes are dissolved
Add salt, lump OF nice butter, and
pint Of sweet milk with dust Of pepper
| Let 1t boil UP once, and serve. Yo
wouldn't think IL, but 1t is real good
. and children cry for It.
No. .. One pint meat broth, one pin
boiling water, slice In an onion, or
parnsnip, or half Q turnip-or all tire
ii hked-boil until the vegetables ar
: soft, add little salt II needed, and
, | tabiespoontul Of HafJrd sauce.
No. 4. Let green oorh--in the time Q
E green corn--.be grated, and TO pint of
S put Q pint Of rich milk, pint OF watel
little butter, salt, and pepper. Bol
gently for fifteen or twenty minutes.