The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-02-10
USEFUL FAMILY RECIPES,

Muffins-To one quart of milk add two
eggs we'll beaten, lump of butter half
the size OF an eGg and -four enough to
moke a stiff batter; stir IN half pint OF
yeast; let it stand till perfectly light,
and bake on griddle in tin rings made
tor the purpose.-[S. s., Middlesex,
Nj.
Rice Meringue-One cupful rice; boil
in one pint water; add one pint milk.
yolks of three eggs, juice and grated
rInd OF one lemon; sugar to taste; after
baking beat whites OF the eggs to stiff
frOLh; add one cupful sugar, spread
over the pudding and brown in the oven,
IL. S., Dexter, Cal.
Oyster and Clam Fritters-Two cup
fuis -four, TWO OF milk, two eggs, and a
little salt; beat well, and add an oyster
to each spoon ul of batter, as you drop it
in the fat, which must be quite not;
clans should be chopped and stirred in
the batter, then dropped by spooniuls in
the hot iat.- Matawan, N. J.
Boiled PotatOes-Cnoose those of equal
size; put them down in barely sufficient
cold water to cover them; after they
have boiled ten or fifteen minutes take
out half the water, replacing it with
cold; throw in two or three taDlespo OH
fuls of salt, and when done carefully
drain off all the water, remove the lid
from the pot, and stanu on the back OF
the range TO get dry and keep hot.-[M Mrs.
NJ, Dayton, KY.
Orange Cake-Two cupfuls sugar, two
cuptuls flour; one-halt cupiul water, the
yolks of Iour eggs, and whites OF three.
tue juice and grated rlnd of one orange :,
one leaspo0niul cream-tartar; one-huIl
Leaspoontul soua; bake in four tin cakes
AS Tor jelly cake; make an icing of the
remaining.w OF an egg, the juice ana
rind OF another orange and pulverized
sugar; spread between the layers as in
jelly cake.- NJ Iss L., FrOstsburg, Md.
Orange FrItters-One pound -four. one
pint OF milk, with teaspOonIuI of salt
in it, and a quarter pound of melted
butter, and three eggs beaten very light
Prepare iour oranges by removing the
yellow rind and every particle of white
plth, divide into small pieces without
breaking the skin. In each spoonful OF
butter put piece OF orange, and Try a
golden brown; sift dowdered sugar over
as soon as taken from the pan.-TS. Nj .,
Weston, LII.
Poached Eggs-Pace frying pan of
salted boiling water on the fire, filed
will hold; break the eggs singly in cup,
and pour into the rings; boll them two
and half or three minutes; remove the
rings, and take ouL the eggs singly in a
strainer; serve on hall-s ices Oh nice y
Drowned and butterel toast Of bakers
bread; put small piece Of butter on
each egg; pepper slightly, and garnish
with spr1gs OF parsley. Serve hot.
ID Jefferson, Texas.
Scotch Marmalade-Cut Seville
oranges in quarters, pull off the rinds,
and place in cold water sufficient to
cover; remove the pulp and juice from
the skin and pips, cover from the air
until the rinds have remained in water
twenty -four hours; strain the rinds aud
boil until tender in fresh cold water;
drain and cut in three strips; add the
pulp and juice, and to each pound 0.
fruit allow pound and half OF cut su-
gar; boil three-quarters of an hour, STR
constantly.-[S. 5. s., Newport Ky.
Orange JeilY-To every pound of su-
gar and ounce of isinglass put one pint
of orange-juice and the juice of one
lemon, and the yellow rind OF two