The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-03-10
USEFUL FAMILY RECIPES.

Chocolate Caramels-Boil one quart
OF m0lasseS, and when nearly done add
one-lalf cake of chocolate finely sawed,
and piece of butter the size of an egg
IN, Centralia, Texas.
Ginger ookies--One cupful of sugar,
one oil mOiasses, one of shortening, one
Of water, twu teaspoontus OF soda ADD
two oil ginger; mix stiff enough TO roll
thin, and bake In a m ,uerately hot oven
TO light brown.- Butler, ..
To Pickle Carrots-Scrape, and boil
them tender In water and u little salt;
cut In obong pieces, or any fanciiul
shape; pour cold vinegar over them, and
let stand for twenty -four hours. Are
nIce served with green cucumber pick
les.- Mrs. s., Warren, Indiana.
Steamed Indian Meal Bread-One
quart of Indian meal (yellow), one piut
OF -four, two-thirds teacupful molasses,
one table spoonful soda, salt, and sour
milk 10 make thick batter, not too stiff;
put it in pan as for bread and steam ii
Lnree hours, then bake one hall hour
[B. L., NeOsha, KS.
Roman Punch-Grate the yellow rind
OF four lemons and two oranges in two
pounds OF white sugar, adding their
juice; cover and let stand until the next
day, when strain through a sieve, adding
bottle of champagne and the whites OF
eight eggs, beaten very stiff; freeze as
you do ice cream.-lS. S., Delta, Mich.
Mnttapoisett Rolls-Two quarts of
-four, one third cupful sugar, one half
cueful yeast, one tablespoonful LARD,
one pint milk boiled and cooled; mix
at night, In the morning knead thor ougn-
ly, at noon roll and cut out with bis
Gu Gutter; wet the edges; then turn
them over to make them stick; place
them on baking-tins, and let them stand
until tea time; then bake.-l Mrs. L.,
Homer City, Pa.
Potted Fish-Place a layer of fish in
the bottom OF a stone jar; sprinkle over
them little salt, whole peppercorns,
cloves, allspIce, some blades OF mace,
and lew small pieces of cinnamon; re-
peat this until you have used up your
nsh; cover with cold vinegar; put tight
cover on the jar, and stand on the range,
where it will keep hot, tor twelve hours;
must not boil.-[X., Compton, Illinois.
Chocolate Macaroons-For these,
take IL ounces OF almonds, N pounds OF
sitted sugar, ounces of gra.ed choeo-
late, l tablespoonful of vanilla sugar,
and 3 whites Of eggs. Pound the
smooth paste; then add the sugar, the
chocolate and the vanilla sugar; pound
and mix all together, and lay out the
in the form of short fingers
ON sheets of wafer or stiff paper; bake
them in a moderate heat.-[F. S. W.,
Belmont, 0.
COOKING OATMEAL WITHOUT WASTE
Use farina-kettle; put sufficient
water in the outside kettle for boiling
then pour three pints OF wa
ter In the inside Kettle, adding a small
desert-sp0oniul salt when it boils;
throw in one pint of pin-head oatmeal;
boil ten minutes, when the water will
be absorbed and the meal dry; take out
the kettle and reverse it ON the dish on
which you wish TO serve, and it will
leave the kettle In perfect form, and
can be eaten with fork; il you like it
moist, add more water before boiling;
sufficient for family of eight.-GS. L.,
East Hamlin, N. j.
To Fry Apples and Pork Chops-Sea.
son them With salt and pepper and a
little powdered sage or sweet marjoram:
dip them into beaten egg and then into
beaten bread crumbs. Fry about
twenty minutes, or until they are done.
Put them on hot dish. Pour off part
of the gravy into another pan, to make
a gravy to serve with them, il you
choose. Then fry apples which you
have sliced about two-Jhirds of an inch
thick, cutting them around the apple 80
that the core is in the center of each
piece. When they are Drowned on one
side and partly cooked, turn them care
Iully with a pancake-turner, and let
them finish cooking. Dish around the
chops on separate dish.-TS. j., New
port, KY.
Massepains, Plain - Ingredients:
Twelve ounces OF Jordan almonds, one
ounce OF bitter almonds, one and half
pounds of pulverized sugar, and four
whites Of eggs. Blanch and dry the
then pound them thoroughly
n the mortar with the whites of eggs
lntl they are completely puiyerized
nto q smooth paste, then mix in the
sugar by pounding, and take up the
paste in basin--this paste must be |
Kept very firm; and in case 1t should be
soft, add enough sugar to make it tirmer.
Now fill macaroon forcer with some OF
,he paste, replace the wedge, and push
'ut the paste by directing the forcer
along the table previously strewn with
1ulyeriZed sugar to prevent it from stick
ng; cut the forced ribs of paste into |
engths of two or three inches and ar
'ange them on sheets Of wafer, placed |
IN baking tins, in various forms, such
Is rings, hearts, diamonds, spades,
Us, trlangles, &c. Bake them in a
Moderate oven TO very Light COLOR
Mrs. L., Dayton street, Cincinnati,