The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-11-05
USEFUL FAMILY RECIPES.

Layer Csl1e-Three cups of sugar, one cup
of butter, six eggs four cups of flour, one
cup of milk, four teaspoonfuls of yeast
powder Nj. E. s., Greensburg, Pa
Tapioca Cream-Soak large tablespoon
fuls of tapioca over night in pint of water;
the next morning add quart of milk and
boil, a little salt, eggs, l cup OF sugar;
flavor with lemon or vanilla; beat white of
eggs to stiff froth, and brown in shape of
eggs; put on top of the pudding when It'll
coId.-[G. L., New Harmony, Ind
Economical Fruit Cake-Two cups of-su-
gar, one of butter, three of flour, one of
milk, two of chopped raisins one OF cur
rants one of citron, two eggs, one teaspoon
full of soda, two of cream of tartar, two tea
spoonfuls each of Cloves cinnamon, nut
meg, one teaspoonful of mace, and two tea
spoonfuls of brandy.-[W. G. L., Concord,
Missouri.
Red Spanish Cream-Take the yolks of
two eggs and mix in two tablespoonfuls OF
powdered sugar. and after we'll beaten and
mixed add cinnamon and put it in dish
over hot water, and let it scald through; +;
then serve in cup. If four cups are needed,
eight yolks and eight tablespoonful of su-
gar, and so on as more or less is required
rs, Logansport, Ind.
Spanish Cream-1 quart sweet milk, one
half box gelatine, 4 eggs, 6 tablespoonfuls
sugar, l teaspoonful vanilla; boil the milk,
then stir in the gelatine that has soaked in
little cold milk for 10 minutes; beat yolks
and sugar together; add to the boiling milk;
flavor; remove the custard from fire, and
add the whites of the eggs previously beaten
to stiff froth; pour in forms; set on ice.-
s., Logansport, Ind.
Lemon Pudding Sauce-One lemon (the
juice and half of the grated peel), one heap.
ing teacup of sugar, one-third of cup OF
butter, one egg. Beat well together the but
ter, sugar and eggs, then the lemon, and
little nutmeg if you choose. After thor
ough beating together, add slowly half
teacup of boiling water, stirring it constant
ly for few minutes, keeping it as hot as
possible without boiling it.-[R. G. M,
Vanceburg, Ky.
To Preserve Citron-Peel the citron, cut
| ting it in thin slices, and make in fancy
pieces if liked; boil the pieces and peelings
together in plenty of water to cover until
quite tender; take out citron, strain liquor,
weigh fruit, and take pound for pound;
place the sugar in the water in which the
fruit was boiled; slice two or three lemons;
boil, skimming it until clear; then lay in
the citron, boiling ten or fifteen minutes
until the syrup has penetrated the fruit
and looks transparent.-LL l.. Il. s., Coylng-
ton, Ky.
Saratoga Potatoes-Peel and wash the
potatoes and cut them in thin slices This
may be done with the slaw-cutter; lay them
in cold water until wanted, then take them
out and wipe them by putting them in a
towel and lightly rubbing them; have in a
frying-pan on the fire sufficient lard to swim
the potatoes; when boiling hot drop in a
few al a time and let them brown; then lift
them out with fork so as to drain off the
fat set them in the oven to keep hot; if
properly done they will be crispand brown.
u, Wilmington, Del.
Sponge Gingerbread-Melt a piece OF
butter the size of hens egg; mix it with a
pint of nice molasses, one tablespoonful of
ginger and a quart of -four. Dissolve a
heaping tablespoonful of soda in half pint
of milk, and mix it with the rest of the in
gradients. The above makes soft ginger
bread-but if you wish q dough, add sutfi-
cient flour to enable You to roll out easily
roll about half an inch thick. Bake i'll a
quick oven. We have found this recipe
very convenient.-[S. s., Centralia, Mo.
Iceland Moss and Jelly-Take one ounce
of Irish or Iceland moss, pick it well and
soak it in cold water for twelve hours; take
it out of the water (Which should be
changed once), put into a colander and
drain; then place it in a saucepan with
three gills of new milk boil for half an
hour and keep stirring the whole time,
During the boiling add sugar, and favor
with cinnamon or essence Of lemon, if al
lowed then strain through sieve into a
mould. If milk is not liked, then boil in
three gills of water, but it is not SO palata
ble.-[L. S. T., Steubenville, O.