The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-05-20
USEFUL FAMILY RECIPES.

Veal Broth-Stew small knuCkle in
about three quarts of water, two ounces of
rice, little salt, and a blade of mace, till
the liquor is halfwasled away.-[M. c, Glen
dale.
Queen Pudding-Soak pint of bread
crumbs in boiling milk, add the yolks of
four eggs, well beaten to, a stiff froth, with
four tablespoonfuls of white sugar put in
the oven and bake very light brown. Fla
vor with essence of vanilla or lemon r.
S, G., Dayton, KY.
Cherry Bounce-To six pounds cherries
add three pounds loaf sugar and two ounces
| bitter almonds; pour over two quarts best
brandy; let it remain stepped, then bottle
| according to taste; the cherries may remain
entire in the brandy, or you may strain
away both fruit and Kernels rs. L., Nor
rOwtown, D.
| Fine Egg Pudding-1 quart sweet milk, 5
eggs, tablespoons flour Slightly roundedl
butter size of small walnut; bake few
moments in moderate oyen, stirring little
at first to prevent the flour settling to the
bottom; should be very light and delicate
when done; to be eaten with sugar and
cream; favored as you like.-[S. L. r., Ok
ford, Ohio,
| Milwaukee Pudding-1 cup molasses, q
cup suet, or butter size of an egg, l cup
sweet milk, cups -four, / even teaspoon
soda, l cup raisins heaping teaspoon Gin
namon, . eggs, / heaping teaspoon cloves;
steam two hours; can be made some time
before needed, and then put into a steamer
and steamed when required for USE w. s.,
Piqua, Ohio.
Broled Cold Meat-Cut the cold meat
into slices and place on the gridiron prop
erly cleaned and rubbed over with little
butter. Put in hot dish piece of butter
the size of a walnut and a tcaspOonful OF
catsup; melt them together, and lay the
meat from the gridiron on the gravy made
by these ingredients as soon as it is DONE
IA. n, Noblesville, Ind.
Plain Chicken Fricassee-Cut up the
chickens and wash well in salt water; put
them in a pot with enough cold water to
cover them; add (for two chickens) half a
pound of salt pork, cut up in thin strips;
cover, and let heat very slowly, then stew
until the fowls are tender. Cook slowly
if they cook fast they toughen and shrink.
When almost done add if desired, a chopped
onion or two, some parsley and pepper;
cover closely again. and, when it has heated
to boiling, stir in slowly teacupful milk
containing two beaten eggs and two tea
spoonfuIs of flour; boil up again, and add
one tablespoonful good butter. Arrange
the chicken nicely in a deep dish, pour the
gravy over and serve hot Mollie, George
town, KY,
Omelette Soufflee (Fried)-Six eggs--the
whites and yolks beaten separately-add
four tablespoonfuls of powdered sugar to
the yolks, a little at time, beating thor
oughly until they are smooth and thick
beat the whites until they stand alone; put
two tablespoonfuls of butter in frying pan,
heat to boiling, and when you have added
one teaspoonful of vanilla to the omelette
(having mixed the whites and yolks) pour
it in the pan of hot butter and cook quickly
as you would a plain one; slip the knife fire.
quently under it to loosen from the sides
and bottom-it is more apt to scorch than
an omelette unsweetened; turn out upon q
hot dish, sift powdered sugar over it, serve
at once, or it will fall and become heavy
TR Il. L., Sandoval Ill.