The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-08-28
USEFUL FAMILY RECIPES.

Mangoes-Take green muskmelOns
and squash peppers before they become
red; take out the seeds and put them in
salt and water over night; then ill them
with onions chopped fine, horseradish
scraped fine, mustard seed and cloves;
sew them up and put them into vinegar.
I L. j. X, Dallas, Texas.
Crisp Biscuits-One pound of -four,
the yelk Of one egg, milk. Mix the flour
and the yelk OF the egg with su1hetent
milk to make the whole into very stl1
paste; beat it well, and knead it until it
is perfectly smooth. Roll the paste out
very thin; with round cutter shape IL
into small biscuits, and bake them a
nice brown in a slow oven from twelve
to eighteen minutes.-LS. b. Y, Union
Springs, Ala.
German Pulrs-Two ounces of flour,
two eggs, hail pint OF new milk, Two
ounces of melted butter, little salt and
nutmeg. Let the two eggs be we'll beaten,
tnen mix all the Ingredients we'll to-
gether, and beat them up just before
they are put into little cups hall full for
baking. Bake for quarter OF an hour
in hot oven Till the pufs are OF NICE
brown; turn out on a fat dish, rub lit
tie butter over eacn puff, and dust on 1t
powdered su&ar.-LW. L. NJ, AYondale.
Baked Batter Pudding-OAe aud
half pint Of milk, four tables poontuls OF
-four, TWO ounces OF butter, four eggs,
little salt. Mix the flour with small
quantity of coId mllk; make the rem Ain-
uer not, and pour ii on to the flour, keep
ing tie IN Xture well stirred; add Lne
butter, eggs and salt; beat the whole
well, ana put the pudding into but
tere u pie dish; bake lor three. quarters
l,,P.1
wlne sauce, or stewed fruit. Baked in
small cups, very pretty little puddings
may be made; they should be eaten with
The same accompanlments as above
l.. G., Oxford, y.
Preserved Quinces-Pare and quarter
| the ounces; Doll i'll enough water TO
| keep them whole; when they are tender
lake them out, and to each pound Of
ounce add pound Of Wnite sugar; let
| Lnem stand with the sugar on unlIl the
next day, when you Will find the syrup
as light and clear as amber; put them
III The kettle and let them boil twenty
minutes; they never get hard. The wa
| ter tney were boiled III may be used 70
| make a jelly OF the parings; add u pint
| OF white sugar TO each pint 0! juice, ana
| boil hall an nour.- d. D. N, BIandvIlle,
Ky.
| Lamb CutleLs-Lamb outlets form an
excellent dish Tor dinners in spring and
summer. These can be served in many
! shapes. Cut Oft porg'Ons OF the solid
| hesn if you IKE, shape them as outlets;
| Dip them in esg and then in plateiul OF
bread crumbs; Try ana serve not over
pyramid OF peas or aspar' gus. Al!er
nate Ii you IKE ON the alSh 'nese made
cuIIets "ith real ones nicely trimmed
egged aud preHd-crammed, ana lrled tht
same as the others. A lew minutes oVel
nice, clear coal ME Is sumcIenG lo'
Droueu cu'lets, OF lamp chops; as we cai
tAem.-L vi. L. u, GIehWOOu, Ia.
Pain Buns-Oue pound of -four. siS
ounces OF good butter, quarter nf /
nound OF sugar, one egg, nearly aouar.
Iar of a pint OF muk, LWO small teastoon,
uls OF 6aklng-pOWuer, II lew drops o.
essence of lemon. Walm the butter
without oiliug ii; beat it with a wooden
spoon; stir Inc AUur in gradu