The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-04-29
USEFUL FAMILY RECIPES.

Poor Mans Pudding-Two quarts milk;
eight tablespoonfuls of rice, two scanty cup
fuls sugar; salt and spice to taste; nutmeg,
and piece of butter the size OF a small egg;
bake slowly, not less than two hours W.
E. W., Dayton, Ky.
Baking-Baling is more economical
mode of cooking than roasting, especially
in small families where economical stoves,
or ranges with side ovens are used. In bak-
ing there is less loss of weight than in roast
ing, as the first is much less dried; then
again, it requires far less attention i'll the
process.-[E., Olney, ILL.,
Julienne Soup-Cut turnips and carrots
into slices and contrariwise. They should
be thin strips of uniform shape and size;
also, onion and celery. Place all in sauce
pan with one-half tablespoonful of butter.
When the vegetables are partly fried, add
the brown broth, and boil gently until
done.-[E., Olney, Ill.
Hominy Bread-This is easy, quick and
nice. Two eggs; two cupfuls of boiled
grits, or boiled rice one cupful of meal !;
one tablespoonful of butter or lard, and
sweet milk enough to make a thin batter.
Bake in dish in which it is to be served;
help it with tablespoonful The Virginia
name for that sort of corn bread is ''pud-
ding bread. NV. S. L., Cambridge, O.
Castle Pudding-Two eggs, their weight
in butter, flour and white sugar; put the
butter in a pan before the fire till half melt
ed; then beat to cream; beat the eggs
(yolks and whites together for ten minutes
mix gently with the butter add the sugar,
and then the -four by degrees add very
little nutmeg and lemon-peel; half fill cups
and bake in a slow oven half an hour r.
s., Columbus Ga.
Scalloped Eggs-Mince any kind of colo
meat, season with pepper and salt, adding {
few bread crumbs cover the bottom OF pre-
serve saucers with it, putting in each {
small piece Of butter; break fresh egg OF
top, set on a slide i'll a hot oven; Wher
, the egg begins to cook, sprinkle little
cracker rolled very fine over it, with dus
, of salt and pepper, send it to the table hot
breakfast or lunch M. L., Thorntown
Ind.
Chocolate Creams--Two cupfuls Of pow
: dered sugar to half cupful boiling water
, put on the stove and boil ten minutes; graf
Quarter of square of Bakers chocolate
place this on the top of steaming kettle
| leave it there until soft; meanwhile take OF
the cream and beat 1t until perfectly white
, roll into little round balls, and dip them il
the melted chocolate; favor with vanilla
' Il A., Covington, KY.
3 Graham Bread-Dissolve two tablespoon
fuls of yeast in a pint of lukewarm water
, add one quart wheat -four, or one quar-
white Indian meal mix thoroughly and lie
9 stand in warm place until light, when ligh
\ add one quart lukewarm water in whic
dissolve one tablespoonful salt and one G
sugar; mix in sufficient quantity grahar
Y -four to form soft dough (about fou
: quarts; let rise, knead and bake in model
oven.-[ West Ninth street, Cincinnati, 0.
Relief for Earache-Persons will find re
> lief for earache BY putting in spoon tw
7 or three drops of sweet OIL or better still
n almond OIL the same ofmolasses and lauds
: mum, warming it altogether. Absorb som
of the mixture in cotton WOOL put it in tn
: ear with piece of wool outside to keep ou
g the cold air; repeating the thing if neces
n sary. A roasted onion-heart dipped in thi
: and surrounded with the cotton is ais
= very efticacious.-[B. r. j., Jackson, VII
/ consin.