The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-06-30
USEFUL FAMILY RECIPES.

Huckleberry Bread-One quart -four.
soda, one aud half pint berries; mix as
stifi as biscuit dougf.-[Durham, o.
Chicken or Turkey Croquetts-These
should be mixed, after cnopping, with
rich, white creamy sauce before being
rolled into an oval form, not ball. NJ,
Button, Ind.
Potato Crust for Meat Pies-One tea
oupiul cream TO six good-siZed potatoes
-four enough to roll; handle as little as
possible.-lRetreat, Wis.
Molasses Fruit Cake-In the receipt
"Molasses Fruit Cake" Of last week, in-
stead OF 'two teaspoonfuls cream last
ill.," 1t should read 1.-TWO teaspoouIuls OF
cream tartar."-[Boston, Ark.
Breakfast Relish-Slioe cold sweet po-
tatoes and put in the oven to warm I;
then pour over them some cream or
milk, thickened little, and season with
butter, pepper and SALT Adrian,
Mich.
Making Meat Croquetts.-Finep pow
dered bread crumbs are much nicer than
cracker crumbs, and they should be
boiled in lard, AS the New Englanders
boil doughnuts; frying IN butter makes
| them greasy and heavy NJ. o., MI.
Vernon, Pa.
Onion Sauce-Peel four small white
onions and boil them until soft; drain
and chop them up fine; mix them with a
| cupful OF hot milk and two teaspoonfuls
butter, little salt and pepper; then boil
all together tor one minute; serve hot
M0llle, Elmira, Kan.
-
sugar, one OF butter, five eggs, one cup
full milk, one teaspoontul soIa, one small
| lemon, a little nutmeg, a wine-glass tull
OF brandy, three cupiuls flour; dredge a
quart OF huckleberrles thlGkly with flour
and add the last thing Utica; Ky.
Cocoanut Cake-Four cupfuls flour,
| two cupiuls sugar, one cupfuI milk, nYe
eggs, one cuptul butter, one teacupiul
soda, two teasponnIuls cream tartar !;
half a cocoauut put in the batter, the
other half put with the whites OF three
eggs and half cupful sugar, and put be-
tween the layers. Bake i'll jelly-pans.-
| Cook, Flat Rock, LII.
Delmonico Hash-Take cold roast
lamb or mutton; throw away the fat por-
tions; chop very fine, and add water
enough TO make ii quite thin; boil III fry
ing pan; add butter, salt ana pepper to
suit taste; have ready hot toast which
has been we'll buttered aud dipped into
cream or rich milk, and spread the hash
over the toast, ana serve 1immedlately.-
IL. r. s., Port Royal, Ky.
| Mutton Chops Griiled-Melt little
butter In pan with some seasoning.
Cover the mutton chops with the melted
butter, and then sprinkle bread-crumbs
over them as quickly as possible. The
chops are now to be cooked over good
fire, in hot butter, care being taken that
the bread. crumbs do not burn, and thai
the meat be thoroughly cooked. Serve
with sprigs of parsley and sliced lemon
-IR. W. N, Meigsyilie, o.
Alamode Beel-Take piece of rump
steak, pound it well, and having larde
it, put it into steW-pan, with some
lemon. Put the cover on the stew-pan
and allow IL TO cook slowly. When the
meat has given all the gravy it contains
add equal quantities OF stock broth ant
white wine. Continue to boil it slowly
until the broth thickens; and before
serving it up, squeeze the juice OF 6
lemon over lt.-[Owensvllle, y.
Orange Jelly, French Style-Clarify
in timed basin quart OF water witt
eight ounces of sugar and an ounce au(
nalf OF gelatine, with two egg whites
strain through a wet napkin into al
earthern vessel, add the rinds of fou
oranges pared very thin, cover to pre-
vent the volatile oil from escaping, anC
cool partially; press out the juice o
egut oranges and Two lemons, ,and drain
through tiltering-paper; mix with thu
: clarified preparation, add few drop
Of prepared cocaineal, strain the whole
pour Into a mould imDedded In Ice, ant
cool Thoroughly; at serving time i'm
merse in tepId water and serve III I'll,
ordinary way 5. s., Fredona, Ky.