The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-02-05
USEFUL FAMILY RECIPES.

u0 olO WIS
week by readers of the starr
Apple Batter Pudding-One pint milk,
three eggs, two cups Of -four, two cups
apples cut small. Bake one hour. Eat
with sauce.-[M NJ, Dayton, KY.
Plain Beef Soup-One gallon of cold
water, one pound of beef and two table,
spoOnfuls of rice. Lei this boil. then
add an onion, boil an hour. Peel and
slice eight potatoes; wash them in warm
water; add them o the soup with a sea-
sonIng Of salt and pepper; stir it FREE
quently; boil another hour, then serve
lis. X. L., Albion, Wis.
Beet Balls-Take piece OF beef boiled
tender, chop 1T timely with an onion,
season with salt and pepper, add pars-
ley, bread crumbs, lemon peel and grateu
nutmeg; molsten it with an egg, mix
il well together and roll it into balls.
Then dip them into -four, try in boiling
lard or fresh drippings. Serve with
thickened brown gravy or fried bread
crumbs.-[ NJ. S., Brownsville, Pa.
Raised Mufins-One quart milk, three
quarters OF cup OF yeast, two table
spoontuls'sugar, one OF butter Cor other
shorteningl one teaspOonful salt, two
eggs, and Hour to make batter, not too
stiff to stir with spoon. Set albto
rise over night, emitting the eggs until
morning, Wnen they should be beaten
well and added. Bake about twenty
minutes in quick oVen.--[Cincinnati.
Collard Sprouts-Pick over carefully,
lay in cold water slightly salted for an
hour, shake in cOlander to drain and
put it into boiling water, keeping at a
fast boil until tender. piece of pork
seasons them pleasantly; but in this
case put the meat on first, adding the
sprouts when parboiled and cooking
them together. Boil in an uncovered
vessel; drain very well; chop and heap
in dish, laying the meat on top.-[M.
NJ, AVUndale.
Lemon Cream Pie-Stir together to a
cream one tablespoonful butter and one
teacupful sugar, wet tablespoonful
corn starch in cold, then stir into cup
OF boiling water, and mix all with the
butter and sugar and let cool. Crate
the outer rind OF one lemon, and mix
with a well beaten egg. Remove the
white inner rind of your lemon, take out
| the seed and chop the remainder fine,
| then stir all the ingredients together,
| and bake without a Top crust e. V. B.,
histler, Ala.
Corn Bread-This recipe is from the
st. Charles Hote, New Orleans: BeaL
| two eggs very light; mix them with one
pint of buttermilk or sour mi K, and one
pint Of yellow slfted Indian meal. Melt
one tablespoonful Of butter and one tea
spoonful Of salt; add to the mixture
Dissolve one teaspoOniul OF soda in a
small portion OF the milk, and add the
last thing. Beat very hard, and bake in
pan, in brick oven, about three
quarters of an hour.
How to Brown Butter-This is q very
simple receipt, but very useful Que.
Put u lump oi butter into fry ing-pa9
according to the amount OF gravy de.
sired. When, 1t Ia melted dredge
Drowned ii ,ur over it and stir to a
smooth batter until it begins to boil
1 Use it to color gravies, and, in fact, IL
can be made into sauce, or almost any
thing; and il the sauce is required IT,
be strong and good, ceiery, onion, vine.
gar, brown sugr, cay yenne, or glass OF
VINE may be auded, but that will be ac
| cording 20 the purpose it IS required for
i Mrs. s., Sheridan, o
Orange rarts-Grate little of the out.
side OF an orange, squeeze the juice into
\ a dish, put the peel into water, and
| change it otten for lOur days, then put ii
into saucepan OF boiling water ou tue
fire: change the water twice TO take Out
the bitterness, and when tender wipe
aud beat them III fine mottar. Boi
their weight IN double refined sugar into
a sirup, and skim it; then put in the
pulp aud boil all together TIL clear
When cold put it into the tarts, squeezt
in the juice aud bake in quick oven.
Conserve oil orange makes good tarts
Ill. L., Switzerland, Ind.