The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-06-16
USEFUL FAMILY RECIPES.

Fine Honey Cakes-Mlx a quart of
strained honey with half a pound OF
powdered white sugar, and halt a pound
of fresh butter, and the juice OF two Or
anges or lemons, Warm these ingredi-
ents slightly, just enough to soften the
butter. Then stir the mixture very hard,
adding grated nutmeg. MIX IN, grad
hagly, two pounds or less OF sItted flour.
Make it into dough, just still enough
TO roll out easily. Beat ii we'll all over
with rolinv-pin. Then roll it out into
a large sheet, halt an inch thick; cut it
| into round cakes with the top OF a tum-
| bier, dipped frequently in flour, lay them
| in shallow tin pans, slightly buttered,
and bake them WE'LL Mrs. L., Pine
Bluff, Ark.
Rhubarb Cups-Take twenty stalks Of
| green rhubarb; cut them, and boil them
| Ia O quart of water. When iG comes to u
hard boil, take it from the fire; strain off
| the water; drain the rhubarb as dry as
possible, and then mash it, and make 1t
very sweet with brown sugar. Have
| ready pint ofrlce, that has been boiled
| In quart Of water, till soft and dry.
Mix the rhebarb and the rice we'll
together; beating them hard. Then
| mould it into cups slightly buttered, and
set them on ice, or in very cold place.
just before dinner, turn them out on a
large dish. Serve UP with them, in a
bowl cream and sugar, into which a
nutmeg has been grated; or else sauce
made OF equal portions of fresh butter
and powdered white sugar, beaten to-
gether till very light, and Favored with
powdered cinnamon, or nutmeg, and Oil
Of lemon OF lemon-j -juice,-lS 5. s. X Glen
dale, o.
Small Lemon Cakes-Break up a
pound of fine loaf-sugar, and on some OF
The Jumps rub off all the yellow rind of
four lemons. Then powder all the sugar.
Beat to stiff froth the whites OF three
eggs. Mix the sugar gradually, tea
spoonful at a time, with the beaten
| white OF egg, so as TO make a paste, stir
ring it very hard. Spread some white
! maper {cut exactly TO tt) on the bottom
| Of square, shallow baking pan. Place
| equal portions Of the paste at regular
distances on this paper, making them
into round heaps, and smoothing their
surfaces with the back Of spoon or a
broad d-Dladed knife, dipped frequently
in cold water. Put the cakes into a mod
crate oven and bake them light brown.
When cool take them off the paper. You
may make orange cakes in this manner.
strawberry cakes may be made as
above, mixing the juice of ripe straw
berries with the sugar. Raspberry
cakes also.-[R. g., Dayton, ny.
Gfngerbread-Stir together till quite
light, quarter of pound OF fresh but.
ter. and quarter oil a pound of brown
sugar. Then mix in half pint of West
lInIia molasses. Sift rather less than u
mint and a half OF -four. Beat four eggs
tn very ligut, and stir tbem gradually
into the mixture, alternately with the
sifted flour. Add aheaping tables PoOn
lul of ginger, and teaspoontul of pow
dered cinnamon. Stir all well. Dis
solve a level teaspoonful of soda ol
pearlash in as much warm water as viii
i, melt it; then stir it In AZ the last. Pu
the mixture into q buttered tin pan
either square or round, set it immedi
ately into the oven, which must bt
brisk but not too hot, and bake it well
When you think it done probe it to th
bottom with a knife or a broOm-tWle
4 stuck down into the center; and do no
Y take the cake from the oven unless tn
, knife comes out clean anu dry. 1t re
qutres long baking.-[L. X. g., CoYing
Ton, ny.
onders-Cut up half a pound o
& fresh butter into pound OF sltted Hour
8 and rub them well together with you
/ hands. Mix in three.quarters of
pound OF white sugar, aud large tea
spoonful of cinnamon. Add glass
e good white wine. and a glass OF rose
r water. Beat six eggs very light, an
: mix them gradually with the above IL
gradients, SO as to form a dough.
e you find the dough too soft, add by de
8 grees a little more -four. Roll out til
+ dough into thick sheet, aud cut 1t int
-. long slips with Jagging-iron. Ihe
VI form each strip into the figure .. Hav
n ready over the fire pot OF boiling lart
q Throw the cakes into 1T, few at a time
and let them cook TIL they are We
}. Drowned all over. Then take them GU
i: with perforated SKINNER, drainin
!. back into the pot the lara that Is abol
:. them. AS you take them out lay thel
~ on fat dish, the bottom OF winch
y strewed with powdered sugar. The
l. will keep week, but like most othe
O cakes are best the day they are bake'
-[Aiss NJ, Union, KY