The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-04-07
USEFUL FAMILY RECIPES.

l6-lu0 JuISO ohu hhhN
of three lemons, three eggs we'll beaten,
three tabespoontuIs of sugar to each
lemon; one crust.-[5., Mt. Pleasant, la.
Old-rashioned Short-cake-Take two
pounds of -four and rub in one-halI
bound of butter or lard, cold; add hit
tie salt and mix with sweet milk or
cream, cold; roll out as biscuit and bake
QUICKLY w., Winchester, Va.
Fried Cakes-Ons cuplul sour milk,
two-thirds Ouplul sugar, five tablespoon
.uls melted lard, one teaspoOniul soda
dissolved in the milk; flavor with nut
meg; fry in hot lard; when cold silt
poWdered d sugar on them.-[ l.. h. w.
Meat Ris oles--Chop any kind of cold
meat qua se fine; crumb the same quaint
tv of sLale bread as you nave meat; put
little of the lat of The meat In; season
with salt and pepper and summer sa-
worry TO taste; beat up one or two eggs
according as you need, and form your
meat and bread into a thick paste with
the eggs, then mold 1t into balls and Try
a light brown color.-L e. 5. H., Gallon,
Onio.
Fruit PuddIng-Put to soak a loaf OF
stale bread, being sure to get the Jumps
out OF 1t; add to 1t lump OF butter the
size of an egg, one cupGul molasses. one
pound raisins, one pound cltron, half a
bound of curTants, and one ounce OF
mixed spices; II too. much water has
been used in soaking the bread, drain it
OF; boil the pudding in a steamer for
three hours use wine saucc.- Miss H.,
Glendale, o.
Dandy Pudding-One quart OF milk,
| the yolks OF four eggs, three tablespoon
| tuls OF corn starch, little sugar; scalu
| the milk, and when very hot SUR into it
the corn starch and eggs, stirring il
Driskly until 1t thAckens; when done
| pour ii into Pudding dish; wnen quite
cold, pour over it trosting made Oh the
whites OF the eggs, allowing u table
spoonful OF sugar to each egg; h&VOI
with lemon juice; brown Slightly IN the
| oven.- NJ. A. s., Pike street.
Ecoles Cakes-Take one-half pound OF
dried currants, wash them well, and
dry in a towel; add two tablespoonfuls
or lignt brown sugar, quart of Hour, one
| teas poonful baking powder, one hali-cII
OF shortening, and mix Lightly; cut il
| pieces about the size of AN egg; roll
| thin, and place in the center OF each
piece a small desserlspooniu of cur
| rants; pinch the paste TO cover the cur
rants, tiatten with rolling pin, and cross
| with knife; bake quickly, ten mlDutes
| This receipt will make about twenty
cakes.-[Mts.V.
| Rice Cakes-Boil one-half pound rice
unul it Is very soft; let it get nearly
cold; then aud two teaspoontuls melted
butter, two of sugar, five teaspoontuls
condensed eggs dissolved in little no
milk; stir ali well together; then sift one
pound OF -four, in which you have pu
Inree teaspoontuls anti-dyspeptc bak
ing powder; add to the other ingredi-
ents, forming into a stiff batter Will
milk; bake III waf1 e-irons, mutfin-ringS
or on the griddle; powdered sugar will
ground cinnamon IN it is nice sifted over
them after they are buttered.-[W W. G..
Newport, Ky.
&The Only Way to Use Steamed Cere
als-The knowledge possessed by
| "Medicus" concerning the chemisty o
| foods IN S must be tritie faulty 10 per
nit him to state that cereals cooked to t
ielly are wholly innutritious. Th'
truth is that any cereal may be bollet
for months without the loss Of the slight
est portion of its nutrIment. AS to tht
difficulty which the stomach Is alleged
to experience in "takipg hoI0" o
thorougly cooked cereals, that Is sal
fail acy, since the perlstaltic motion 0
tuat organ is most perfect in the pres
lence OF wholly bland foods. That most
lstomachs fan to digest cereals wnicl
have been steamed and dried is NJ
doubt true; but this is owing to tn
hardening of the glucose by deslccation
The steam converts the starch into GU
cose, and the drying process renders l
nearly as ins0luble as wood. Half I
days cooking, at least, should be giyel
TO all steamed and desiccated grams
IL. M, CoYington, KY.