The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-05-07
USEFUL FAMILY RECIPES.

Calves Feet Jelly Cheap-Get a
package Of gelatine and follow the direc-
lions given. You will find the jelly easy
TO make aud delicious in quality.-[R. s.,
Falmouth, Pa.
Mock Mince Pies-Two teaeupfuls of
rolled crackers, nine cupfuls water, two
cupluls sugar. one cuptul molasses, one
pound raisins, enc cupful vinegar Or
cider. spices OF all kinds; salt and put
on the stove to boil.-lK., Zion Station,
Kentucky.
Soft Gingerbread-One-half pound but
ter aud lard mixed, one-aalf pound sitt-
ed sugar, one and ope-quarter pounds
Hour, one pint syrup molasses, five eggs.
one-half pint milk, one tablespoonful
ginger, four teaspo0nfuls baking powder;
bake in quick oven.-L W. S., Lafayette,
Onlo.
Macaroni Soup-Throw four ounces
macaroni In boiling water, add one
ounce of butter and one onion stuck
with few cloves. When tender drain,
and put into TWO quarts OF clear gravy
soup; simmer for Ten minutes and serve
with grated Parmesan eheese.-[R. S.,
Eden, Ind.
Chocolate Cake-One eupful butter,
two cupIuls sugar, one eupful milk,
sA'Se ouPiuiS Aoul, Aouk eGSss OHe ted-
spoonful cream of tartar, one-half tea
spoonful soda; take one-third OF this
and mix one-half cake of sweet ohoco-
late with it; flavor with vanilla; then
take another third aud mix red sugar
with IT; then arrange 1t in your pan.
Ihls makes very prelty-!ooRing cake
TO mix with other kinds Lille, Lau-
rel, Iud.
White Beans-Soak one pint OF dried
beans over night; parboil in plenty of
water, with small piece OF soda in 1t;
drain perfectly dry aud place In a bak-
ing dish; rub one and one.half table.
spoonfuls of butter iuto four even table,
spoontuls -four, until 1t is cream; beat
in this TWO spoonfuls condensed egg,
adding slowly gill of vinegar, ana a
sprinkle of salt: pour over tine beans,
place plate, inverted, over them, and
put in rather cool oven one.halt hour
l.. K, McComb, o.
Picked Lambs Tongues-BoiI six
tongues in one quart hot water, two tea
spOonfuls salt, one teaspoonful each of
thyme, celery seed and mustard seed,
one dozen pepper-corns, one dozen whole
clovesi boil till very tender, and very
slowly; skim and trim neatly; cut in
pieces length wise; place in Jar, and
vinegar TO cover them; six whole cloves,
one tablespoonful mustard seed, one
half bay leaf. one dozen pepper-corns or
red pepper, whole, aud two white on.
ions, sliced thin and placed in the jar in
layers with the tongues; ready for use
in twenty-four hours.-[M. s., Coying-
ton, KY.
Spanish Fricco-Take two pounds
beef, the round or cross rib, beat till
tender and cut in slices; peel some po-
tatoes, wash and cut them in slices 1do
not wash them after they have been
sliced }; also cut up two saucerfuls OF
onions; have ready two pots, the one
small enough to tit into the other,
and with close fitting cover; into this
put the potatoes, meat and onions in al
ternate layers, beginning and ending
with layer Of potatoes; sprinkle iH
some pepper and salt, and on each lay
er Of potatoes put lump of butter and
one bay leaf; pour over the whole four
tabiespoonfuls cream, sweet or sour;
have the vessel tightly covered and set
in the larger pot, which must be filed
with boiling water; cook one and one
hall hours Emilia, Union, Ky.