The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-07-13
USEFUL FAMILY RECIPES.

Trflas-Take small sponge cakes,
mOisten with sherry VINE; serve with
| soft custard.-lR. K. NJ, Westwood, o.
| Yeast Cakes-rhe proper way for dry
| ing them is in the shade with cool
wind; drying in the sun sours them and
destroys the lite.-[ VI. 5. g., oxford, U.
Plum Jelly-This can be made in the
same manner as currant Jelly, only
little water must be put with the plums
to burst them and get out the juice;
granulated sugar or white crushed
sugar is preferable for preserves; and
the pulp left from the plum in the sieve
Can be pressed through aud boiled with
little sugar, making a rich stiff mar
malade. IL. r. IT,, Wilmington, Del.
Green-corn Fritters-Grate a sufficient
number OF ripe ears of cora to make
quart; rub together quarter of a pound
OF butter, quarter OF pound Of sugar,
and three blespooniUls huur, pinch
of salt; stir into this one quart oil rich
milk, eight eggs well beaLen, and lastly
the grated corn; if not thick enough,
little more flour may be added; try in
hot butter, or bake in a pudding dish.
You may make malt this quantity.-tL L.,
/ Glendale.
Blackberry Mush-Take pound Of
llpO ulaShbSlllCSI anu AloV VI uioS ShShi
aud add very little SAT-; put in por-
ceiain or earthenware pan, and add one
teacuplul boiling water; stir in bowl
Two neaping taUlespoOnluls OF sited
-four, with just enough cold water to
make perfectly smooLn; add to tue bei-
ries ana stir quickly until thlckened ;
take off immediately else it will burn.
Eat cold win sugar and cream Mrs.
). ii. O., WilliaMsport, Md.
Red Currant Jelly-SLrip the cur
rants from the stalks, and put them in ii
preserving kettle; mash them as tney get
not, and let them boil we'll for hall an
hour; then turn them into coarse hair
sieve, and let drip INTO an earthen dish; ;
when all through, without squeezing,
weigh The liquIu, PVT Tor pound VI
sugar, and heal The sugar Wnlle the
.iquld bolls Tor len minutes; then stir Ill
Lne sugar, and The jelly wlll set as soon
as the sugar is dissoIved.-ll NeWtoWn,
Indiana.
Calf's Tripe-Procure very nice white
tripe; cut i'll small pieces; season with
salt and pepper; stew slowly until very
lender; 1T wall take quite long time.
At the same time have in a separate
saucepan eight white onions boiled
soft and mashed; the water In WniCh
they were boiled poured of, and flour,
milk and butter added; let AL stew to.
: getner; when the Lripe is tender dish on
unttered toast with squeeze OF lemon
over it; the onion sauce served III d
gravy Doat.-[E. ID. n , Georgetown, Ky
Raspberry Vinegar-Put two quarts
OF ripe raspberries in covered 4 and
pour upon them one quart OF vIneg r
let it stand Tor twenUy -lour hours, t1eI
strain IL, but do not press the berries
pour the same vinegar over two quarts
Of fresh raspDerries, and repeat The SAINT
process; then TO each pint ut this vine
gar put one pound OF sugar; let 1t stand
SO that The sugar can dissolve gradual
~; put it into u stone jar in kettle VI
water; boll for one nour; sklm it we'll;
when cold bottle and seal tlgntly.-l Al
M Brownvllle, Tenn
Parker House r rlls-ScaId one pint o
, mix and let stand Till cold; two quart
, OF sltted four, into winch you rul
smoothly one good tablespoonful of lard
make a well III the center, and when tht
IN TX is cold turn into the we'll. but d,
not SUIT; then lay small cake of com
pressed yeast on top Of milk; let 1t stant
about 1--WE hours; then knead thorough
ly aura let sLand four or five hour
longer; then roll out about as thick a
: cookies cut out with large size baking
powder box; pat in small piece of but
n ter; turn over and pinch the edges to
e getner; when very light bake on grease
D paper in pan. Remember The bakin
0 must be done nicely.-[L. b. b., Dayton
Ky.
. Veal Cutlets-lIave the outlets Gu
from the tillet about three-fourtns of "a
= inch thick and about as large as tn
pam Of your hand; CRATE some stai
bread and rub through coIlander, ad
. ding to it salt, pepper, sweet marjoram
) grated yellow riud OF a lemon, a It'll
!. powdered mace, and grated nutmegs
i spread this on Il large lat dish, beat u
i, some eggs, dipping each outlet into Ia
eggs, then into the prepa ed bread, SCI
ing that sufficient quantity adheres t
each side OF The meat; have boiling som
j. sweet lard and small quantity OF bu
o ter added, in which fry your outlet!
l. turning them three times, but be care II
e they do not burn. Place in hot an
{, covered dish; make a gravy by siftin
-four into the fat in the pan, stirring III
e til it is rich brown, when add boil.n
water to form the right consistency; adj
lastly, little chopped parsley and vim,
)! gar, and pour, boring, over the cuIlet
/ Serve at once.-lS. 5. G., Springdaie, {