The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-06-04
USEFUL FAMILY RECIPES,

Lemon Jelly to Put Between Cake
To one full tablespoonful Of gelatin add
two tablespo0ntuls of boiling water;
stir until dissolved; then add the juice
OF one lemon, the white of one egg, and
one-half cuptul powdered sugar; beat
until froth, when spread at once upon
the cake.-[W. s., Scottsville, N. Z.
Corn Bread-Take one pint of sifted
corn-meal and stir into IL one teaspoon
full dry saleratus and half teaspoonful
salt, then add two well-beaten eggs, one
pint sour milk, and three tables p1onfuls
sour cream; beat about i've minutes.
and put it about half an inch deep in
the pan to bake; ii you have no cream
use about tablespoonful bul ter or lard;
bake thirLy-fve minutes.-R. r., New
Belleyllie, Ind.
Macaroni Soup-Boil three pounds
veal knuckle or scrag, with bones
broken, in three quarts of water for
three hours; cook one.fourth pound of
macaroni, broken into inch pieces, in
water in vessel by itself till te nder; add
little butter just as 1T is done; strain the
meat out of the soup, season to taste !;
put the macaroni and the water 1t was
cooked in in the soup, let boil once and
serve W. r. H., Coldwater, Ala.
Crazy Biscuit-Three pints of milk,
five teaspoonfuls of yeast, one teaspoon
full OF salt; boil the milk, and then cool,
stir in -four, making it little thicker
than pancake batter; add the salt, and
when lukewarm put in the yeast. In the
morning, add one egg, half cupful sugar,
one teaspOonlul saleratus, mix, and let
stand to rise; when light, make into bis
cults; let rise again, and bake In a me-
dium oven.-[Li.lan, Pitts Gap, Tenn.
Salad Dressing - Powdered yolk Of
two hard boiled eggs, two boiled po-
tatoes passed through sieve, one
small onion chopped very fine, one
spoonful English mustard, two spoon
fuls salt, four spoonfuls Lucca oil, two
spoonfuls strong vinegar, one soupeon
anchovy sauce; rub yolk of eggs, mus
tard and oil till perfectly smooth; mix
and rub all together; il required thinner,
add vlnegar.-[W. W. S., Hamilton, o.
Orange Ice-To one and one-half pints
orange juice add one-half pint of pure
water, and, unless the oranges are very
acid, add one tablespoonful lemon juice,
stir in one-halt pound powdered loaf
sugar; pare very thin the rind Of six
oranges, place in bowl aud pour the
juice and sugar over them, and let stand
| an hour; then strain the liquid into a
freezer and proceed as for any ordinar y
ice cream; when iroz5n, put in mould
aud freeze it second time Mrs. B.,
Locust Grove, o.
Cocoanut Pie-To three-quarters of a
pound of freshly grated cocoanut take
| half a pound Of white sugar and quarter
| of a pound Of butter; rub the butter and
sugar to cream; add to them wine-
glasslul Of wine and rosewater mixed
| beat the whites of twelve fresh eggs very
light, until stiff; tnen stir the c0coanut
and the white of the eggs, alternately,
In the butter and sugar; bake in puff
paste half an hour; when cold, sift pow
dered sugar over it, Miss S., More.
voc, Wis.
Dressing for Lettuce Salad-Boil the
eggs ten minutes; put the yolks on a
large plate, and rub fine with wooden
spoon; mix with them one tablespoonful
cold water, two tablespoonfuls sweet
oil; add slowly "a tablespoonful of salt, d
tablespoonful dry mustard, and a tea
spoonful granulated sugar; when these
are well blended, add very gradually
three tablespoontuls OF vinegar; put II
in the bottom Of your salad dish, anC
place the salad in it; but do not stir it
as this would make it wilt and SPOIL
Miss L. g. D., Utica, o.