The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-03-24
USEFUL FAMILY RECIPES.

English Puffs-Two quarts -four; rub
in little shortening; one pint milk, half
cuptul yeast, half curtul sugar; set
sponge for several hours; then knead
and roll half inch thick, and cut with a
tumbler.-T Mrs. K.
Seed Cake-One pound flour, one half
pound sugar, one half pound butter, one
cup milk, two tablespoonfuls ground
ginger, two papers caraway seeds, one
teas poonlul baking powder; mold rather
stiff and roll out as chin as ginger-snaps.
INV. e. l..
Hot Slaw-One head of cabbage, half a
pound of pork, and try it out and take
out the scraps. Chop up the cabbage
and put in the fat with water and
pepper, 1T liked, mustard. When nearly
done, add one cup ofvinegar.-LW.s >. T.,
West Elkton, o.
Indian Pancakes-One pint meal al
most; ill up with flour; scald the meal,
but not the -four; thin with milk; salt;
last thing add one teaspoonful cream
tartar, and one-half Of soda, mixed to-
gether; ring and bake right away.-[E e.
V. N. Vallonia Springs, N. Y.
suet Pudding - One-half cupful
chopped suet, one cuptul Indian meal,
one-half teaspoonful soda; scald these
together, make thick batter; one cup
full chopped apples, one-halt cupful
sugar. two eggs, two large tablespoon
fuls offlour, r,One-halfpound raisins, spices
to taste; baked in hot oven for two
hours Miss R. FL.
To Recook Cold Fresh Fish-Pick up
in flakes any cold fish, boiled, broilet,
or fried; brown some butter, add 20 it a
pinch of grated nutmeg and few whole
pepper-corns, little minced parsley,
and one onion, with a tablespoonful
salad oil; stir the fish in this sauce, and
when dished squeeze the juice of a lem
on over it's. Y. L., st. Martins, o.
Stewed Carrots-Boil the carrots until
tender; also boil separately five small
onions; cut the carrots into any small
fanciful pieces you may choose; mince
the onions, and chop sprig Of parsley;
have pint of milk boiling, which sea-
son with little pepper and salt, adding
a small piece of butter rubbed in table,
spoonful Of flour; put in the carrots and
onions, and let simmer ten minutes; stir
in the parsley, and dish at once.-[X.
Paris, Ind.
OYSTER Omelet-Put over the fire in
their own liquor a pint OF oysters; let
them come TO a boil; skim them out and
let them get quite cold; then cut up in
small pieces. Make an omelet, for this
quantity of oysters, of six eggs, four
teaspoonfuls OF -four stirred in Two cup
fuTs milk, pinch of salt, and very
little cayenne pepper; add the oysters,
and fry in two omelets; use butter to
fry them in.-[R. s. T., Princess Ann,
Mary land.
Rice Cakes-Boil one-half pound OF
rice very soft; let it get nearly cold then
stir in it one-half pound butter warmed,
two teaspoonfuls salt, and two of sugar;
beat into this five tablespoontuls con-
densed eggs, adding one pound OF Hour
sifted, in which you have put two spoon
fuls baking powder; make into stlh
batter with milk, and bake in watf1e
irons, muffin rings, or in cakes on the
griddle.-[N. L., Flag Springs, KY.
Chocolate Cornstarch.-One quart of
milk, quarter pound OF chocolate, on e
tablespoonful cornsUarch, two eggs, one
cupful white sugar; CRATE the chocolate;
add to this the cOrnstarch and sugar;
mix well; put enough milk on to dis
solve; then add the yolks of the eggs
well beaten; heat the rest of the milk;
when near boiling stir in the mixture
and let it boil for five minutes; when
done pour into dish apd let 1t cool;
beat the whites of the eggs to froth
and add a spoonful of sugar, and drop
in spoonfuls over the pudding. You may
omit the last if you wish, but 1t makes a
pretty dish Mrs. M, Henderson,
Tennessee.