The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-05-26
USEFUL FAMILY RECIPES.

Mullins without Yeast-Three pfnts of
f1our, one quart of milk, two eggs, three
teaspooniuls baking powder, one of salt.
Slit the baking powder with the flour,
beat the eggs very light and mix. Bake
in mutfin-rings In quick oven. Nice
for breakfast or tea, served hot *,
Peoria, Ind. ...... ..-
Lady Cake-Take three-quarters OF
cup OF butter, beaten to a cream; add
two cups Of powdered white sugar, one
cup of sweet milk, four eggs, beaten
stiff and three cups OF -four, in which
one teaspoonful of soda and two OF
cream Of tartar have been we'll Mixed
| Is. B., Celina, o.
Potatoes a la Murrey-Twelve boiled
potatoes, three boiled onions; mash to-
| gether, and add three ounces butter, Va
tablespoonful chopped parsley, one-half
pint cream, salt and pepper to TASTE;
use small vegetable dishes, ami add
| piece of lemon peel TO each dish; bake
fifteen minutes NJ. S. T., DemUssville,
| Ky.
Crust for Meat Pies-One quart flour
mixed with three spoontuls baking pow
der and sifted 10 thoroughly mix, on
teaspOonful salt with three tablespoon
| fus butter. Wet with water or milk
and NIX not too st Il. This is more
wholesome than the rich puff crusts
often recommended i'll the eook-oooks.-
Mrs. K, Pine Bluff, Ark.
| Chocolate in Cake-Mix together eoual
parts Of cocoa and sugar; add warm
| Water-a little at time-to make thick
paste; work the paste by degrees into
the dough; should the dough contain
much butter, allow the paste to cool be-
tore using; Tor pound cake use one quar-
ter pound OF paste to four pounds OF
dough; in all other cake use less po-
ton, according to tasteful Hinesboro,
lii.
Cocoa-nut Sponge Cake-Grate a CO.
coa-nut, the outer peeled off. A tea.
| spoon of salt, and half grated nutmeg,
A pound of white sugar. Beat ana
strain the yolks OF SIX eggs; the white
cut to stiff froth. One teaspoon OF
the yolks, sugar, and other Ingredients
) except tue white and flour. Before put.
ting it into lhe oven, add the white and
-four gradually, and gently mix it. Pul
1t on buttered paper on Tins, in quicE
oven. Cover with paper lest the to.
harden quick }. L., florence, KY.
. Rusk-Boil and mash two good sized
potatoes, one quart Of rich milk, one
compressed yeast cake, dissolved, anG
-four to make stiff batter; mix at noon
10 the evening, when quite light, rub to-
gether one-half pound OF sugar, one.
quarter pound of butter, and beat very
light two eggs; stir these in the batter
with one-half grated nutmeg; mold up
soft, put in warm place, and when
quite light break off pieces about the
SIZE Of an egg, form them into smal
cakes, laying them colsely together ir
the pan; when very fluffy wash over the
top with little sWeetened milk; bake
in a moderately quick oven.-L LAddie
Danville, N. Y.
Omelette-Beat six eggs very light
the whites to stiff froth, the yolks TO {
smooth batter, add to the yolks small
cuptul of milk; pepper and salt, lastl.
stir in the whites lightly. Have ready
In hot frying pan good lump of but
ter. When it misses pour in your mix
ture gently and set over clear fire TO-
! about ten minutes. Do net stir, but al
: soon as the eggs set, pass a broad knife
under the edge of the omelette to guard
against burning at the bottom. Wher
D done turn your hot dish on which yol
+ propose to serve, bottom up over the Try
ingpan and upset the latter, SO as t.
bring the brown side OF the Omelett
uppermost. and serve immediately
W. r., Everett street, Cincinnati.