The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1877-03-31
uSEEuL FAMILY RECIPES.
The following are contributed this
week by readers OF the STAR:

The following are contributed this
week by readers Of the STAR:
Sponge Cake-ThFee eggs, one cupful
-four, one cuptul sugar, three tablespoons
fuls milk, one-half teaspoonful soda, one
teaspOUntul cream tartar; flavor 10 taste.
i r. S., Vesuvlus Station, y.
Railroad Cake-Three cupfuls -four,
two cupfuls sugar, three eggs, one anu
one-half euplus milk, two tablespoons
fuls butter, one teaspoonful cream tar
tar, one-lalf teaspoonlul soda, to be
baked in square pans Oakland, Mich
gan.
Washington Pie-Four eggs, two cup
fuls flour, two cupiuls sugar
TWO leaspoonfuls baking pO3-
der mixed with the flour, two-thir
cupful boiling water added last. Bake
| in three or four layers in quick oven,
and spread berry jam or jelly between
the layers.-[R, Eisah, LII.
Sweet ers-Three eggs, one-halt
| pint -four, tablespoonful melted butter,
turee-fourtns cuplul powdered sugar,
one.half cuptul milk, a htt.e
| nutmeg; bake In wafer wafle
irons to a light brown, but
tering the irons well before using; roll
them while hot on a smooth round sttJk,
slip off carefully So the cake will keep
its shape.-[ L. S. e., Cropwell, Ala.
Whipped Cream for any Use-Allow
one quarter pound of powdered sugar TO
one quart of cream; if for coffee or choc-
| olate no havoring 10 needed; il for des-
serts orange.fower water is very nice,
or any other you may choose; whip the
cream and sugar with rods until 1T
froths; as the roth rises take off with
spoon and lay ou an inverted stove; so
continue until the cream is all used
Mrs. b., Dayton, Ky.
| Snow Pudding-Dissolve one-half a
box of gelatine in pint OF boiling wa
ter; ada two cupfuls OF sugar in one,
ana the juice of two lemons. After this
has become cool, not cold, break into IL
the whites of three eggs, and beat al
into a stiff lroth; make soft GUSTAV d
with the yolks of the eggs, adding three
others, and a quart oil milk; pour the
whites into molds, and when ready for
use turn them out, pouring The custard
Over.-[S. Il. L., Omega, o.
| Tea Cakes-Three cuptuls sweet milk
one cupful yeast, flour to make thick
batter; set this as sponge over night. In
the morning add one cupiul sugar, one
half cupful melted butter (you may use
one half lard }, one-half teaspoontul salt,
flour enough to roll out as biscuit; knead
well and set to raise about five hours,
| then roll 0ne-halt inch thick anu cut into
| ound cakes, put in buttered TINS and
let raise one half hour, then bake to a
light brown; add curranJs il you like
Lsnarpsburg, Ky. .
Chocolate Cake-One pound powder ed
sugar, one-half pound best butter
rubbed to cream; and to this one-half
pound grated chocolate, and beat all to-
gether very light; eight eggs, very fresh,
and also beaten very light; juice of one
large lemon, one large tablespoonful
vanilla extract, one and one-lalt GUY
fuls milk; silted flour with baking. pow
der, added before sitting, to make a bat
ter that will break off clean when held
up i'll the spoon, as pound cake does.
You may take sufficient dough from
Lnls TO bake one cake in Jelly-cdke pan,
having ordinary cake for the top and
bottom layers, with jelly and cocoan vi
between.-[Mrs. A.
Easter Eggs-Red coloring, one ounce
of cochlneal, one ounce salts of worm
wood, one pint of water boiled five min
utes, adding piece Of alNm. Turmeiit
root soaked in alcohol viii make bright
yellow; an infusion OF mallow flowers
aud a little salt Of tartar will give 6
deep purple; strong coffee will color 6
light brown; the aniline dyes are alsC
good; ribbon or bright-colored calico
Sc ed very tightly around the eggs, anC
boiled long time, will impart their col
ors TO the egg shell; DecalcomanIe pic
) lures can Ue used IN ornamenting eggs
for Easter, or ICING made with pInb
sugar may be put on in fanciful shapes
or they can be painted in water colors
or washed over with the white of raw
egg, and when dry use a colored pencil
drawing monograms, or notices, or fl W
ers, or "a little landscape; the egg-snellt
are improved by being washed, before
using. In strong yinegar.-[ Expert, Gin
cinnati.
Easter Buns-Boil little saffron in {
small quantity Of water; strain and coo
/. it; make a sponge of quart OF -four ant
milk, to which you have added sutfi
cient quantity Of saffron water to max,
, the dough yellow, adding one gill o
, fresh yeast or one small cake oil com
, pressed yeast dissolved; set III warn
place covered; when very light indeed
, beat in it one-half pound of granulateI
/ sugar and one-quarter pound OF best but
ter rubbed to cream, and four egg
very light, teaspoonlu OF salt, and one
half nutmeg grated; mold into sol
dough and lei it rise again; when a!
lighG as possible roll out in niddlin,
thick sheet and cut in round cakes witt
cutter; bake i'll fiat tins well buttered
must be let stand until very light afte
they are cut out before putting in th,
! oven; while hot wash over with milk il
which you have put little sugar; MAXI
an icing with the white of one egg ant
powdered sugar, and with it form larg
e in the center Of each bun.-[Cincin