The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-07-28
USEFUL FAMILY RECIPES,

USEFUL FAMILY RECIPES.
Squash Frilt, rs-Oue pint cooked
squash, one pint nl.k, two eggs, IA little
easi,y on the griddle.-I shelby, Mcui-
gan.
Apple F itters-One quart milk, three
eggs, ana flour enough To make a batter.
Pare and core one dozen large apes,
onop them to about the re OF mail
peas, drop the batter with spoon into
hot lard, and fry as you wou do ugh
nuts; eat win CIDER, or wine and ugar.
Il NJ, Mason, W. Va.
Rice Gridule Cakes-Teke one-balf
pound OF rice, boil it soft and drain dry:
let it cool, then add four eggs, beaten.
two teaspoonluls OF salt, one quart OF
sweet milk, and one quart OF wheat
flour, IN which one teaspuoutul of SODA
aud Two oil cream oftarLar have been W ell
mixed. Bake Immediately, on a hot
yrlddle.- Lenoxburg, Ky.
Chocolate Cake-Cake-One-ha cum
full butter, one aud one-ha cupiuls
sugar, ohe-nall cupful milk, Two cup.uls
Il rur, three eggs, one aud Oue-hall tea
spoonluls Of baking-powder; bake in
tour layers. Chocoiate-Two cupluls Of
grated chocolate, one cupful sugar,
three-lourths cuptui milk, one egg; Ooil
tive mlnutesi h4Yor.-L II. &C., ,Coalield,
Iowa.
Baked Rice Pudding-Take three even
taBlespoonluls Of rice, pour one pint oil
boiling water over it, let 1t stand until
cool, drain of the water and add one
Isquart milk, four tablespoonfuls sugar, a
small teaspoontul SAT-, and fl tvor with
nutmeg or lemon; bake three hours
slowly, stirring once or twice until boil
ing not; sma.I teacuplul of raIsins may
be added A. NJ, harrison, q.
Poor.msn's Pudding-Take a coffee
cuplul OF rice already boiled, str into 1t
pi, ce OF butter tue size Of walnut, a
teaspoonlul extract OF lemon, Onc-third
,easpooniul OF ground cinnamon, salt 10
t sic, tlree or four tablespoontuls OF
sugar, and last OF all one quart Of milk ;
bake in q model ate oven, when well
sLlrred, till II 10 like a ricu cream. This
does not require sauce.-[Pauline, Seat.
| lie, Washiu. Ton Ter.
Chocolate Cup-cake-One tumblertul
of butter, two Of sugar, three OF flour,
! five eggs, one leaspooniul OF baking
powder. Ch0celate-Oue cupof bakers y
| ch lco!ale grated and m0isLeued with
| water; puL IL ON the fire and stir In a
| cup ul OF milk, u cup ul of brown sugar,
one egg, a teaspoUnful cOrD-starch, wei
with milk; flavor with vanilla, and let il
boil until tuIck; spread it on Lne cakes
while they are warm, and ice 1t over tue
| top and sides Mrs. b., Har syIlle, Ind
Tomato Catchup-Take perfectly ripe
tomatoes, one-halt bushel, wash them
clean and break to pieces, then put over
The fire and let them come to boil auG
remove from the fire; when they are
sufficiently cool TO allow your hands In
luem rub through wire sieve, and tt
what goes through add salt, one teacup
aspics and cloves or each ground, on,
Leacup; best vinegar, one quart. Put OF
TO the fire again and cook one hour, stir
ring with great care to avoid burning
wnen used put in a little vinegar. |
they are very Juicy they may need boil
ing over ali n0ur.-[ Belts street, Cincln
natl.
White Soup-Cut up two fine fowl
and two pounds lean veal and one Sc
} calves leet; cover well win warn
, water, and simmer two hours; lake Ou
the breast and wings OF the CHICKEN
take from the bone and chop fine; crum
small loaf of bread, ana moisten wiz
< not milk; take the yoiks OF tour hard
( boiled eggs, one dozen sweet and half
dozen bitter almonds, blanched AM
chopped iue; NIX miuced chicken
4 bread. eggs and Almonds all well tt
I vether: strain the brotn, and add tn
, Ingredients; season with salt, white an
: cayenne pepper ana mace to taste; boI
I one quart Of cream or ricu milk, add thi
0 to the hot soup little az time; lie
scald together, stirring all the time, an
q serve hol.-[Basil, o,