The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-07-09
USEFUL FAMILY RECIPES.

Tomato Butter-SeVen pounds ripe to-
mutoes, three pounds light brown sugar,
one cupful vinegar, stick cinnamon; boil
slowly 1--WE on SIX hours NJ. Flagg,
Spurges, ny.
Blackberry Vinegar-To three quarts
| Of berries put one quart OF vinegar; let
| it stand Tor three days, then strain it,
and to one pint OF juice put one pound
OF sugar; put it into kettle over a slow
| fire; skim il as it b0ils; let 1T boil for
nalf an hour; cool and bottle for USE
| w., Aehla, y.
Mint Sauce-Take some green mint
and chop it fine; lor every neaplng table
spoonful of tue chopped mint add one
| even teaspo0nful sugar and a wine glass
| iui OF cider vinegar; put the vinegar anu
sugar in "a sauce-Doa, then add the mint;
| let it stand fifteen minutes before serV-
ing W. r. G., Tell city, Ind.
Oyster Plant Soup-Wash, scrape and
| cut in small round pieces. Boil IN water
| with little salt untll very tender; then
add water and mIlk to make as mucu
| broth as desired. Season win salt, pep
per, butter, and lastly Ihicken slightly
| win u little tlJur stirred in cold water.
Eat with c. ackers.- r. D.; Columbus,
| MISS.
mushrooms i'll just enough water to
cover them; dram them, using a SIEVE,
then add one teacupiul mix, thre Z
| tablespoontuls butter, with a little nut
meg, mace, salt and pepper; stew over
| a good nre until it begins to thlcken,
| then wet a teaspOoniul hJur wi cold
milk, and stir it in until IL comes to a
| boil; serve in a'sauce-UUaJ or pour over
| boiled chickens or rabblts.- Il. s., New
Hope, Md. ..D
QUAR- OF Roses-Fill good size jar
with rose petals; pour upon them SOFT
| water enough to cover them; SET the jar
in the sun for TWO or three days. taking
| it under cover at night; at the end OF the
| third or fourth day there Will be small
| particles Of oil on the surface of the
| water, which in the course OF week
will have increased to thick scum
this is the oLtar; take it up with little
cotton tied to tue end OF a stick, and
squeeze it into wall w., Watertown,
n. Y.
Mayonnaise Sauce Yolks OF three
eggs, well freed from Wnite, one salt.
spoonful salt, one Leasp0ontul dry mus
tard, one teaspoonful worcestershire
sauce, and the juice OF one lemon; mix
together, ada one pint Of oil, by drops al
wineglass sful vinegar, One-nalt OF which
add alter the first nalf pint Of oil is used,
two wineglass uls OF rich cream spoon
full at a time. Success depends on the
thorough working OF the oil; should
wine be used at the table, add Two
spoonius OF Worcestershire sauce in.
stead of one.-[M. S. G., Elkton, Md.
Currant Jelly-Put the currants into
a stone jar; SET the jar into a Kettle Of
warm water; place it on the fire and lei
a it boil until the currants are broken; dc
not use any water on The currants, anC
keep the jar well covered until they are
boiled; as soon as they are cool enough,
strain them, a few at a time, using a
stout, coarse bag; to each pint OF juicE
add one pounu Of granulated or pow
dered sugar;set the juice on alone to boil
and boil IL just twenty minutes. While
J the Juice Is boiling, let the sugar be
, heating; place it i'll pie-dishes, and lie
1t set in the oven, in d moderate heat
occasionally stir it, to keep it from burn
ing. BY the time the juice is boiled suf
hcIently the sugar should be very hot
, throw the sugar into the boiling juice
keep stirring constantly and quickly
When the sugar is all dissolved, stoJ
} stirring and let the jelly come " 1t boz
again, then remove stantly; nave you
glasses rolled in not water, then fill VIII
the boiling juice. Plum Jelly is mad
= in the same way. Strawberry jell.
: should have teaspoontul of lemon
, Juice added to every pint Of strawber
RES. When cola, put tissue paper we
with brandy on the top of the jelly, thei
/ paste q thick paper over the glass
@ Keep in cool, dry place Nj. T., Ad
: rlan, Wis.