The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-10-06

pan with two OF. of suet chopped fine.
two tablespOonluls OF flour, some grated
ginger, little mixed spice, beat well up
with lork, mix halt pound molasses
with little warm milk, then stir all to-
gether and boil three hours in clOth,
basin or mould. This will make large
pudding much liked by ychlldren.-LM
L., Washington Z. H., y.
Lemon Pie with Frosting-Take one
cup of sugar, the yolks of three eggs,
one cup of milk, two teaspoonfuls of
corn starch, the juice and grated peel of
one lemon. Beat the yolks very light,
add the sugar, rub the corn starch in
with the milk, aud add that, and then
The cinnamon, and beat we'll together;
they will make one pie. Line pie.dish
with rich paste, and then fill with the
oustard and bake. Wheu done, take the
white OF three eggs and beat Them with
"a tablesp poonful vi sugar to a sJl Il froth,
which spread over the top, and brown
in the oVen.-[ u. S., Salisbury, Md.
Fairy Apples-Have some seml-circu-
lar tin muulds about the size and shape
of half a small orange; prepare some
stiff corn starch blanc mango; color halt
OF it with pink sugar TO bright color;
flavor the white with sherry wine ana
the pink with rose extract; dip the
moulds in cold water and fill half Of them
with the white and the Others with the
pink; when cold turn them out, an0
with little gum water stick white
and PINK together, thus making solid
balls; arrange in pyramid ON a gas
dlsn with leaves or flowers IN the inter-
sLlces.-[S S. L., Bennington, Vt.
Chocolate Caramels-A recipe for
caramels, "such as one buys" The fol-
lowing will make this palatable COM
pound, ricn, crumbly and delicious: On
| and one half pounds dry brown sugar,
mixed with one half pint OF rich sweet
mix, and placed in a porcelain Kettle
over the fire; one hall pound oil butter
and one fourth pound of bakers cnoco-
lale are me,ted and added to the milk
and sugar; as il comes to boil note the
time, and 1Or TWEEN y-hye minutes boil
steadily; sgIr in one tablespoonful OF
vanilla extract; pour into DuCCereu Ilns,
and wnen partially cold, block of into
| small squares, with the BACK OF khlle.
is. W. e., Dayton, Ky.
| How to Make Bee Tea-After remov-
ing all fat, cut up three pounds of tis'
best beet lu.U pieces the SIZE OF small
cranberry, put 1T into stone china
bowl ana pour over it one put OF very
cold water; let 1t stand in a cool place
for an hour or SO. This brings out the
iulae. FIT the bowl into saucepan oI
lwater that will allow the bowl To rest in
It without touching the bottom, and
steam il i'll TINS Way Tor Two nOurs. DC
mot strain the liquor, because thls proc.
ess Will rtmJVe more Or less oil The lit.
tie particles OF beef, which are very es
seutIal to Lue value Of the Tea. Pour
and press all the fluid from the beei. /
may be sailed, anu gwen not or cold
SHOULD there lie any tat on the tea, SCI
aside until perfectly cold, when IL cal
all be removed from Lie surface IN &
haKe.-[W. q. s., Ouerlin, y.
Extra Cottage Puduing-OnL cup
fuI OF granulaLed sugar, and one table
spoonful OF butter beaten well together;
Tie yuiks Of Two eggs, one-lalt teaspoons
full soda dissolved i'll one cup vi wee
milk, little salt, then Jne beaten
wuiJes of two eggs and three cupIuls o
sifted -four, or enough to make a mid
ding sJlff batter; bake i'll Well-but
tered mould; serve hot with fruit sauce
made in this way; Take one quart OIL
more Of any kind of fruit or berries; /
peaches are selected they must be very
ripe; pare tnem, remove me stones
then mash them well with potat,
pounder; to every quart OF lIulL add Ont
Tablespoonful of melted butter and one
cup vi Of powdered sugar; SUR well to
peLner, set IL on the lire for few mo
mems until it becomes YARN, pour IL ii
a glass dish, and use gravy ladIe Wnei
serving it with the puudlng.-LW. u
| ILInnd.it O.