The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-04-19

teaoup of vinegar Boil, stirring it con-
stantly, until it thickens like boiled Gus
tard. If it boils it will curdle. Let it cool,
then mix with salad.-LN., New London,
Iowa.
Cocoanut Pie-One pint grated cocoanut,
one quart milk, four eggs, half pound sugar,
boil milk, put in cocoanut and sugar, add
yolks of the eggs; makes two pies; make
rich pastry for bottom crust and bake; beat
the whites to stiff froth, add cup Of pow
dered sugar, favor with lemon juice, and
brown in quick oven. Do not put on the
meringue until the pies are cool-LC., Nc
Minnville, Tenn.
Ginger Snaps-1 cup of sugar, of New
Orleans molasses, 1 of butter, or part butter
and part lard; tablespoonfuls OF ground
ginger teaspoonful Of cinnamon, u tea
spoonful each of cloves and allspice, tea
spoonful of soda dissolved in tablespoon
fuls of hot water; -four sufficient to thicken
to roll out easily; roll thin; cut them small !;
bake them crisp and brown in quick oven.
j. F., Brookville, Ind
Charlotte Russe.-One-quarter paper of
gelatine put in cup of milk. and set where
it is warm until it dissolves; ! quart of
cream sweetened and favored to taste; add
the milk and gelatine, and beat with an egg
beater until it is light; take 'lady fingers, !"
cut them straight, dip their edges in white
of an egg to make them adhere; put them
in the mold, and then pour in the beaten
cream.-N., Sandova, Ill.
Scotch Oatmeal Porridge.-Time, half an
hour. ounces of oatmeal, pint of water,
y pint of cold milk Put pint of warm
water into stew-pan over the fire, and as it
boils dredge in the oatmeal with your left
hand; stir with the right. When it is made
turn it into soup-plate, adding little salt
or a little sugar, according TO taste. Send it
to table with a jug Of hot milk, which
should be added to it by degrees for eating.
"A. j., Grafton, W, Va.
Sally Lunn-Dissolye one tablespoonful
of butter in one pint of sweet milk; whip
the whites Of four eggs to q stiff froth, and
beat the yolks and one eggcupful of pulver-
lied sugar light; stir the yolks and sugar in
the warm milk, and add four coffee-cups Of
sifted -four, three teaspoonfuls of yeast pow
der and the whites of the eggs; pour the
butter in creased cake mould, and bake
in quick oven thirty minutes.-[G. L. W.,
Boonesboro, Md.
| Boston Baked Beans-Put one quart of
small beans on the back of the range to
simmer, not to boil, until they are tender;
about five hours; then take them out of the
pot and pour off the water; have a brown
earthen pot, in the bottom of which place
very small onion, then the beans, one
tablespoonful molasses, one teaspoonful
salt few pinches of black pepper, one
quarter pound salt pork on the top; fill the
pot with three pints of cold water; put in
an oven and bake slowly, say about eight
hours; the beans should be about the color
of new saddle when done.-[W., Manches.
ter, N. H.
English Muffins-Time, twenty to thirty
minutes. Ingredients, one and half ounce
of German yeast, quart of warm milk q
teaspoonful of salt, and some -four. Add
the milk and salt to the yeast; then mix it
into rather soft dough with sufficient
quantity of flour for that purpose; coyer il
over with a thick cloth and set it to rise
near the fire; when risen divide it into as
many pieces as you please, and form them
into a round shape with your hands
spread thick layer of flour on wooder
tray; put the mullins on it and let them
rise. again; then bake them on a hot stove
or plate until they are lightly colored turn
ing them once; when done pull them open
butter them, lay them on hot plate, and
cut them across.-[A, j., Oxford, o.