The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-07-25
USEFUL FAMILY RECIPES.

Water Ice-To one quart of water add
one pound of sugar; flavor to taste and
freeze.-lS. L., MechanicsbHFg, Pa
Apple Ice-Grate, sweeten, and freeze
well-hayored apples. Pears, peaches,
ounces or canned fruit may be prepared in
the same way.-[E. r. G., Bryan, o.
Currant Ice-Boil down three pints of
water and a pound and half of sugar to one
quart skim, add two teacul,s of currant
juice, and, when partly frozen, add the
whites of five egys.-[M. r. T., Flint, Mich.
Raised Muffins-One quart milk, four
eggs, one small leacupful yeast bu ter size
OF an egg, -four to make thin batter; in
the morning add one-half teaspoonful soda
il the dough is turned. This rule makes
three dozen mutfins.-[E. q. g., Ashland,
KY.
Boiled Brown Bread-Two cups of meal,
one cup of flour, one teaSpooniul of salt
one teaspOOnful of soda, twO-thirds cup of
nl0lasses; put il into creased pudding
boiler or Tin pail; plunge in boiling water
and boil three hours.-LE. r. s., Water
town, N. Y.
Pulled Bread-Take from the oven an
ordinary loaf of bread when it is about half
baked, and with the fingers, while it is yet
hot pull ii apart in egg-siZed pieces of ir-
regular shape; throw them upon tins, and
bake hem in a slow oven to a rich brown
color This bread is excellent to eat with
cheese or wine. An ordinary sized loaf,
cusing about cents, makes a large painful.
Il NJ. Il. R., Oxford, o.
Boston Cream Cakes-Half pound butter,
three-fourths p 'und -four, eight eggs, one
! pint of water, stir the butter into the wafer
which should be warm; set it on the fire in
pan and let it boil, stirring it often; when
it boils stir in the -four; let it boil one min
ute, lake it off and let cool; beat the eggs
light and stir into this cooled paste; bake
| in small buttered pans ten minutes, filling
them half full.-tS S. Thornlown, Ind.
Orange Cake--Mix two cups of sugar with
the yolks of two eggs, then add the whites
beaten 10 q stiff froth; next add large
tablespoonful of butter, then one cup of
milk and -four to make as stiff as cul-cake;
flavor to tasIe; bake in jelly pans filing
one lemon, two oranges, crate the rinds and
add the juice, one cup of sugar, one table
spoonful of corn starch, one cup Of water;
boil until smooth; cool before putting be-
tween cakes.-L r. r. L., Middletown, 0.
Sweet Omelets-Breek six eggs in basin,
add to them three teaspoonfuls of sugar,
and beat them up sufficiently to have the
whites and yolks we'll mixed; then add 10
this three tablespoonfuls of cream, stirring
it until it is mixed thoroughly. Cook the
same as another omelette, and, just before
turning out on your dish, put a spoonful of
strawberry jam, currant jelly, or any kind
of preserve you prefer over it. Turn it out
in your dish, sift powdered sugar over it,
and hold a salamander over it few min
II es. A shovel of hot Goals will answer in
place of salamander.- +. L. g., Coying-
ton, KY
Macaroni, Farmers Style-Boil half a
pound of macaroni, and while you are
draining it from the cold water, stir together
over the fire one ounce each of butter and
-four, and as soon as they bubble gradually
pour into the sauce they make a pint of
boiling water, beating it with fork or egg
whip until it is smooth; season it with a
level teaspoonful of salt and level salt,
spoonful of pepper, and put the macaroni
i'll ii to heat; hen cut an onion in small
shrcds and brown it over the fire in very
little fat; when both are done dish the mac
aroni and pur the onion out of the frying
pan upon it. 1t is excellent, and 10 cents
will cover the cost OF all of it, Miss Cor
son, New York.