The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-11-14
USEFUL FAMILY RECIPES.

To Cook Sauerkraut-Soak it over
night, boil it in plenty OF water with
fresh meat only, nice flank piece is
better than anything else.-[ Has tiDgs,
Mich.
Rice Cup-cakes-Take half pound of
the best rice; COOK until thoroughly
done; turn into cups; when cold pace
on dish, and serve with milk, little
granulated sugar, some grated natmeg,
and tablespoonful of any kind of jelly
or preserved fruits, such as blaokberrles.
/ Lucy, Falls City, Neh.
Cocoanut Cake-Four cupfuIs -four,
two cupiuls sugar, one cuptul milk, nve
eggs, one cuptul butter, one toaspooutul
soda, two oil cream tartar, one.half oil
the cocoanut put in the cake, the other
halt put with the whites of three eggs
and one.half cupiul sugar and put be-
tween the layers OF cake. Bake i'll jelly
pans Brooklyn Cook, Brooklyn, n. Y.
Apple Sauce-Pare, quarter and core
the apples; boil in just enough water to
cover; do not STIR them
when cooking; keep covered; when
tender dram off the water, and
when the cooked apples are dry rub
them through "A tne sieve; then sWeeten
very little with white sugar; sprinkle
Ou more sugar WheH seIflhB IL uS6lleu'
II Nj, Mt. CarmeI, y.
Boiled Caulifower-Pick off the out
side leaves; cut the stalk close to the
| flowers; lay 1t in cold water for half an
hour; If very large quarter it; put it in
boiling water; salt a little; COOK until
tender; drain we'll; place 1T on hot
dish; pour over plenty Of drawn butter !;
remove it from the water as soon as it is
done; serve quickly; it darkens while
standing g.-[M NJ" Wilton, Iowa.
Prunes Stewed-Use one pound Of
prun 8; wash we'll; boil in two quarts Oi
water until The water b0ils down over
one half; they should simmer slowly an
hour longer; use tour tablespoonfuls o1
white sugaror more, and cut in slices
one large lemon; put the sugar, prunesi
| lemon, and cold water all on to cook al
the same time NJ, Beaver Falls, Pa
Bread Pudding-Take stale bakers
bread, a good handful to a pint OF milk,
| pour on it boiling water to just cover it;
! cover with tin lid tight. When almost
cold beat out all the Jumps, add a small
piece OF butter, one pint of milk, one OF
| two eggs, one-quarter pound oI'sugar
and some grated nutmeg or cinnamon
! Currants or raisins may be added. Bake
| until lightly browned.-[ Mrs. Ii. Q. L..
| Lookout Station, W. L.
Sauerkraut-SqueeZ the brine out o
the sauerkraut: wash in one or two colo
waters; drain; place it in porcelai II
lined OF earthen vessel; cover with cOlC
water; boil two hours; pour into col
ander; press out the water; replace II
| vessel; prepare dressing of one table
spoonful OF lard and one of Hour; stu
thoroughly in frying.pan over the fire
until it assumes light brown color
mix this well with the kraut, and serve
Some like the addition of few car
Iraway seed. The above is the proper
ton for one quart Of sauerkraut.-LW W.
Hastings, Mich.
Cocoanut Cake-[One cupful sugar
one cupful -four, one-half teaspoontu
cream tartar, one quarter OF soua, on
tablespoonful of boiling water, thre
eggs; beat the yolks OF the eggs, stir ii
the sugar, then beat the whites to sti1
froth, then the flour with cream tarta
mixed through it, then the soda dis
soved in boiling water; bake In three o.
| tour cakes in a quick oven. Make q
icing Of the whites Of two eggs, and 81.
heaping tablespooniuls OF pulverize
lsugar; spread the icing on one cake
then layer Of cocoanut, than icing
then another cake, &C.; soak the cocoa
nut before using il, i'll little milk LII
lie, Howardsville, LII.