The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-09-02
USEFUL FAMILY RECIPES.

Rice Panada-Boil half pound of rice,
quarter of pound of suet with one table
spoonful of salt and one of sugar fast in
boiling water for fifteen minutes; mean-
time mix half pound Of flour gradually
with one quart of water and one gill of mo-
lasses; stir this into the boiling rice, and
boil it for five minutes; this makes u nice
supper of over five pounds of good, nutri-
tious food for II cents uliet Corson, New
York.
Bscuit-This new and valuable recipe
can be used when milk and eggs are scarce
One quart of -four, three teaspoonfuls of
cream of tartar mixed we'll through the
-four; two tabespoonfuls of shortening;
one teaspoonfuls of soda, dissolved in warm
water, of sufficient quality to mould the
quart of flour. For large families, the
amount can be doubled r. E. S., Alex
andria, Ky.
Pound Cake-One pound each of -four
butter and sugar, one pound eggs weighed
in the shell, a large glassful of wine and
brandy mixed, one nutmeg, and teaspoon
full mace. Cream one-haf the -four with
the butter add the brandy and spice, beat
the yolks very light, add the sugar then
the beaten whites and the rest of the -four
alternately. When thoroughly mixed beat
steadily for half an hour.-[R E. j., Ashe-
vile, N. G.
To Pickle Cucumbers-(S Sliced Cucumber
Pickles. Slice three dozen large cucumbers
and four large onions; sprinkle them, in
layers, with salt, and let them stand eight
hours, or over night. Then drain off the
liquid the salt and cucumbers will make
and add one teacupful of whole black pep
pers, one of whole black mustard-seed, and
cover all with cold cider vinegar These
will keep all winter and preserve perfectly
the taste of fresh cucumbers- L., Oxford,
Ohio.
Vegetable porridge-Pare and slice 10
cents worth Of carrots, onions, turnips and
parsnips, and put them into three quarts Of
water, with few sprigs of parsley and
and dried herbs; season them with half a
tablespoonful of salt and quarter of a tea
spoonful of pepper, and let them boil till
very soft, two hours or more; then rub
them all through colander, return the
porridge to the pot, and set it over the fire
to heat, stirring it to prevent burning; use
it with bread; it will cost about Is cents
for enough for hearty neal Miss Corson
New York
To Pickle Cucumbers-P Pour over the fresh
cucumbers hot salt brine for three mornings
in succession letting the cucumbers stand
in the brine all day. The fourth morning
pour over hot alum water dissolve a piece
of alum about the size of an English wal
nut), and letit stand all day. Spice the vine
gar with cloves, allspice, black peppers, a
few sticks of cinnamon; scald the vinegar,
and pour it over the pickles two or three
times; add a tablespoonful of sugar. The
pickles do not become green, as the vinegar
is heated in porcelain, not copper, kettles.--
LOxford, o.
Lincoln Cake-Cream one pound of sugar
and three-fourths pound of butter to-
gether; add the yolks of six well beaten
eggs, two cupfuls sour cream, with one tea
spoonful soda dissolved in little boiling
water and stirred into it just before adding
to the cake; one teaspoonful each of nut
meg and cinnamon and a pound sifted
flour, one tablespoonful rose water, half a
pound citron cut and dredged with -four,
and lastly the whites of the eggs, which
must be beaten very stiff before being add
ed; then beat all thoroughly and bake in
square shallow pans.-[L. R. d., Lincoln,
Neb.