The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-11-08

yeast; set in q warm place; cover it with
gauza or muslin to keep out the flies aud
give it the air; stir it often, The oftener
the better, as it will acidlty the more
rapidly, and in a few weeks it will be
| sharp. 1t Is nice for pickles. When 1t
is once started IL Is very little trouble or
expense to add to it and keep supply.
Have used it for years. - 3D. Sugar
Grove, q.
Picked Apples-Take one peck OF
sweet apples and pare them; boil until
tender in syrup made Of Iour pounds
Of sugar; add a quart OF vinegar; then
remove them from what is left OF The
syrup, and make a new one of five
pounds OF sugar, a quart Of vinegar,
half au ounce each OF Inc different kinds
OF spices aud three large lemons boiled
and sliced; boil this syrup hall an hour
and pour hot over fruit. The first syrup
can be used for making sauces,-LL.,
Stayton, Oregon.
Pot Roast-Put into the kettle just
enough cold water TO cover the meat
one large union cut very fine, pepper
and salt; boil slowly turning the meat
often. When the water has eVapOr-
ated; leaving only enough for the gravy,
remove the beeL pour out most nt the
broth, then replace and put 1t over a
brisk ire, being careful to turn the meat
before it can b. scorched. When nicely
Drowned ON both sides, dish, thIcken the
broth, and pour it into the hot kettle; ;DoIl
ono minute = E. s., Prentice, LII.
Orange Fritters-Peel and slice three
oranges and lay them in powdered su-
gar Mix to a smooth batter iOur ounces
oi flour, a salt-spoonful Of salt, the yelE
OF u raw egg, and about a gill OF milk,
according 10 the amount OF gluten Ill the
-four. When ready to use the batter,
u to it one leaspOonful of olive oil OF
melted butter, and The white Of an egg
beaten to a lroth. Dip the slices OF
orange into the batter, lift them out flat
| with a fork, and put them into smoking
hot lat TO fry light brown. Lay them for
moment on a napkin, to absorb all fat
sprinkle them with powdered sugar,
aud serve them hot New Britain, Fla
Sweet Picked Cantaloupes-Taker ripe
cantaloupes or muskmelOns-thoSe tnal
are too tastelesS ior eating are quite az
| good; cut III the cores lengtnWlse; pee
and lay in stone jar; cover with goou
cider vinegar, and let stand "a hours;
then take out; measure the vinegar, less
three plnts or Two quarls-all Of IL makes
too much syrup; to every quart OIL VINE
gar, three pounds of brown sugar, hal
an ounce each OF cloves, cinnamon ahC
mace, wnole; boil all together till the
melon is clear and easily penetrated Will
II silver tork; take out anu lay IN youl
jar; boil in the syrup 10 minutes longer
and pour over Neon while hot Ii. M
H., Mendon, Mlcl.
Rice Cake-Pick and wash in two OF
| three waters a couple ofhandluls OF rice
aud put it 10 cook III rather less than one
quart OF milk swGetened to taste, Will
tue addition OF the thin rlnd OF one lemon
cut in one piece, and small stick o
cinnamon. Let the rice simmer gently
untIl il is quite tender and has absorbed
all the milk, Turn it out into basin tt
get cold, ana remove the lemon rind an0
cinnamon, then stir into it the yolks o
four eggs and the white of one, add 1
small quantity Of canuied citrou cu
into small pieces. Butter and bread
crumD a plain cake mould, put the mix
Iure In it and Ike in qlick oven TO-
half an hour X. L., Whistler, Ala.