The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-11-01
USEFUL FAMILY RECIPES.

the lard or butter must be bolllHg not. IL
placed in a wire sieve, much time IS saved
and trouble spared.-[M. e. E., Bridge
ton, N. J.
Beef Loaf-One and onehalf pounds of
beef steak chopped very fine and free from
gristle; two cups of rolled crackers; one
cup Of cold wafer; one-haIf cup of butter;
salt and pepper to suit taste; bake till done.
TX, Glendale, 0.
Poato Soup-Pare and chop fine six
good-si2ed potatoes; put them in kettle
with about three pints of water; season
with butter, pepper and salt; boil until just
tender, not soft; just before serving break
into it three or four raw eggs, stirring
briskly to break the eggs before they cook.
|-[W., Ea,on, o.
Preserved Citron-Pare and cut open the
citron, clean out all except the rind; boil
it till soft. To each pound of ctron add a
pound of sugar and one lemon; put the
sugar and lemon together and boil it till it
becomes a syrup, skihming it well; then
put the syrup and Citr0n together and
boil it an hoar.-LW S. L., Charlestown,
Virginia
Lemon Jelly-One pound of sugar, one
and Il half pinIs of boiling water, one ounce
OF iSinglass soaked two or more hours in
half a pint of cold water half gill of wine,
the juice and grated rind of three lemons;
pour the boiling water on the isinglass, stir
it, and add the other ingredients; then pour
in molds wet in cold wa; er.-[ r. S., Thorn
| town, Ind
Potato Croquctts-Take six boiled pota-
toes, pass them through sieve, add three
tablespoons of grated or finely minced ham,
season with pepper and salt and chopped
| parsley; work into this mixture the yolks
OF three or four eggs; make with the hands
into balls; roll in bread cumbs, fry in hot
lard, and serve with fried parsley.-L E. b.
s., Clinton, la.
Love Cake--To one pound of sugar add
six woll-beaten eggs, put as much flour as
will stir a stiff paste, flavor with lemon, roll
| half inch thick; cut the size of wine glass,
strcw some sugar and flour over a tin pan,
lay the cakes on it, bake in quick oven
when cold ice the tops and set them in a
warm place to dry; finish by putting jelly
in the center of each the size of walnut
NJ. f. s., Delaware, 0.
Juniata Omeet-Bea six eggs separately
mix with the yolks one and half cups oi
sweet milk, a little sal and one tablespoon.
ful Of flour, well mixed with little milk
lastly, add the whites beaten to a stiff froth
then pour all into a heated buttered OF
larded pan and let it boil, stirring con
santly until it thickcns, fhen pour INTO al
omeIct or baking dish, and bake in quick
oyeu.-LV., Dayton, Ind.
Delicious Pic-Beat together to froth the
yolks of five eggs and one cup of sugar; bea
to a cream three-QuaT eTs of a cup of butter
and add to the eggs and sugar; flavor witt
vanilla and bake Immediately in a crust
when done spread over the two pies tn,
whites beaten sii1, sweetened and Favored
wi h vanilla; brown delicateIy, and cut tn,
pies while still hot to prevent the egg from
falLing.-LH. L., Compton, Mo.
Grape Jam Separate the skins from The
pulps, keeping them in separate dishes
put the pulps in the preserving kettle Will
a small cup of water; when thoroughly
heated run them through the colander t(
separate the seeds; then put the pulps ant
skins together and weigh; to each pound o
fruit put three-fourhs of pound of sugar
add only water enough to keep from burn
ing; cook slowly three-fourths of an hour
IL. f. g., Oxford, 0.
Preserved Apples-Weigh equal quaint
ties of good brown sugar and of apples
peel, core and mince them small; boil tn,
sugar, allowing to every three pounds
pint of water; skim it well, and boil i
pretty thick; then add the apples, tn
grated peel of one or two lemons and tw,
or three pieces of white ginger if you hav
it. Boil I'LL the apples look clear and vel
low This preserve will keep for years.
[W., Fagg Springs KY.
Caramel Cream-Have on the fire in
pan one pound of maple sugar; let it boi
two or three times sufficient to brown bu
nt ht1pt cont ui md
of white sugar very light; stir this into tw
quarts of boiling milk and stir constant
until it comes to boil; then pour in tn
boiling sugar, and mix thoroughly. Whe
perfectly cold, add one quart of cream
sWeetened with a cupful of white sugar
Put it in freezer and freeze the same q
ice cream.-[R., Easton, Pa.
Citron-Keep the rinds of watermelon
or cantaloupes in strong brine until yo
wish to use them; then boil in fresh wate
until the salt is removed. Soak or boil
short time in weak alum water, then bo
again in fresh water until there is II
taste of alum left. Make a rich syru
of two pounds Of white sugar to each {
rind When the syrup has boiled unit
well clarified drop the rind in and boil a
hour. Lemon tiavoring may be added an
pinch of citric acid to prevent sugarint
II L., Dixon, Ill.
Cheese Straws-Take quarter of poun
Of -four, two ounces butter broken in tn
-four and rubbed until quite smooth, tw
| ounces good cheese grated the yolks OF tw
eggs and the white of one; season with
; little salt; mix all together; roll out to tn
thickness of rather less than q quarter of a
inch; place on a well buttered tin and Gu
into very narrow strips four or five inche
long; bake in moderate oven for fv
minutes; pile in glass dish laying tw
one way and two over them, as timbers ar
piled to dry, and the effect is very pretty
w. E., Newtown, Pa.
Chowder-Slice six large onionsand fr
i. in the gravy of fried salt pork; cut fiv
5 pounds of bass or cod into strips about thre
=, inches long and one inch thick and line th
: bottom Of a pot with them; scatter in fe'
} slices of onions, little salt, half doze
0 whole black peppers one or two cloves,
, pinch of thyme and one of parsley, table
spoon of tomato or mushroom catsup AN
4 six oysters then layer of oyster cracker
: buttered thickly and well soaked in mill
another layer of fish, onions seasoning, an
so on until all are used up; cover wit
r water, boil slowly for an hour and pou