The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-12-29
USEFUL FAMILY RECIPES.

Icing that will Stick but not Break
One cupIul wnite sugar; enough water
t. dissolve il; set on the stove and let
it boil until IL Will "hair;" beat the white
Of one egg to stiff roth; pour the heated
sugar on the egg and stir briskly until
cool enough to stay on the cake. The
icing should not be applied un il the
cake is nearly or quite cold. This will
lrost the tops OF two c0mmOn-slzed
caEes.-[I., Ellerton, Ky.
StarchIng-To cupful OF starch, put
one-halI teaspoonlu OF white sugar and
a very lttle lard, and cold water enough
to wet it; then stir until the starch is
dissolved. Pour boiling wafer on, and
keep stirring, and let it cook thoroughly.
Use 1t as hot as you can bear your hands
IN it, as it strikes in better. The starch
should not be too thick, or else the clio h
VIII not absorb 1t. Sugar holds The st f.
ness better than salt, and & yes nicer
gloss.-IW T. NJ, Betnany, S. q.
Charlotte Russe-Three-Iourths pint
OF good cream, rather more than QUE
hall ounce Ot isinglass, two dessert
sp0oniuls OF curacao, one ounce O. sugar,
one egg. If the mOlu is lined with spria
ii gers, lightly moIsLen the edges with
white OF egg; set in the sun TO dry
Wnlsk The cream with the curacao, Ii. e
isinglass dissOiVed, aud sugar last. Then
Hi your mold, cover il with cream, and
ornament it with sweetmeaLs or cOlored
sugar. Place it in ice TIL SET VI. l. .
Nj. e., Double Springs, Miss.
EpIgrammes OF Lamb-Braise a niece
of breast Ut lamb in q sLewpan with a
ilttle water, and some onions, Carrots,
celery, whole pepper, sail, cloves, pars-
ley ami sweet he. DS W taste. When SUI
nciently cooked 10 ALLOW 1t, pull out ali
TIE bones, and put the breast between
two dishes with heavy weight on it,
Inc piece OF breast being quite cold and
1't, cut IL out into small. outlet; egg
ana bread-crumb them, then try them a
nice color i'll Lard. aud serve win a
puree OF peas in the center of the dish i.
- 5. Il. s., Swantor, y.
Spanish Cream-Iake one-half a box
OF gelatlne and SOAK it over nIght in
pint OF cold water; in the morning take
d quart OF fresh mhk, place over the fire
III IarIna boiler, and when scaldng-not
(not boiIins) dissolve the gelatine in 1t;
Inen add the yolks OF three well.beaten
eggs, into which mas been stirred d cup
lul OF WhNe sugar; beat the whites of
the eggs to stiff Irotn, put them into Il
glass dish, pour tue not cusLard upon
them; when cool, add one glll of sherry
wine, stand in a cool pace until If
IL. s., Steel City, NeD.
Cabbage Pudding OF
head Ol cabbage, One-nalt LOAF OF bakers
bread, one quart OF milk, lour eggs, but
ttr, salt ana pepper; boil the cabbage
uutll thoroughly done, then chop it very
fac; break Lue bread into tiue crumbs:
place alternate layers Of the cabbage
and brCad-crumbs in Il dish, seasoning
every other layer generously win bu
ter, salt ana pepper; finish off with "a
layer oil DreaC-crumDa; sCalu the IN liz:
beat the eggs well, ada them to the milk,
men pour IL carefully over the pudding.
Bake until light bloEH; half an hour
should suffice. Tnis method of prepar-
Ing cabbage renders it as delicate as
caul fl 1Wer.-L !, S., Berlin Heights, o.
Old-loshionod Pumpkin Ple-Cut tle
up in small pieces; wash and
put into preserving kettle, with water
10 cover II; let IL COOK slowly until very
soft and dry; mash il well, ana while
nos, add butt and little salt. When
cold season with ground cinnamon; add
brandy or wine II desired. To good
fiz4u pumpkin take eight eggs, TWO
qu + S OF rlcn milk, sugar enough To
sWeeten; make into a cusJard, aud add
it to the pumpkin. Put on no top crust.
Keep out some OF the whites of the eggs
and beat them stuff, aud just before you
take your pies 0u cover them with this
and let them stay a lew minutes, so as
TO get light brown, always cut a cash
or Two in the crust to prevent its being
sad X. 5. G., RnggoId, o.
ChOW-chOW--r 100 small cucum-
bers. 90 arge green bell peppers, hall u
peck oi small string beans, hail a peck
OF small white onions, hall a bushel OF
green tomatoes, and large heads OF cab
bage. Remove all the seeds from the
peppers, slice and salt all down over
might; next morning wash in cod water,
lei them drain well, spread on u cloth,
aud mix through it pound OF mus ard.
l pound OF white mustard seed, ounces
o: celery seed ana 1 ounce OF Wn0le all
spice. 1 ike TO nave q few OF the pep
pers red, as it looks pretty througU the
mass, and the onions, il very small, |
leave whole. After mixing Wel, nut ii
in Kettle and cover with The best cider
vinegar. AiIer it begins to boil let it
cook fifteen minutes. If desired, ada
While boiling bottle of salad oil; it
helps Keep 1t, but II can be lett OUT 81.
Z. L., Mil!ett Lake, Mich.