The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-02-08
USEFUL FAMILY RECIPES.

Salad Dressing-Beat three eggs well,
add six taDlespUoniuts 0l vinegar, three
o melted butter, two teaspOOnfuls Of
mixed mustard, cayenne pepper anu
salt; cook as custard, ana use wnen
cold.-LA a. l.. g., cincinnati.
Tea BiscuIt-One quart of sifted flour
one heaping teasp0o.ul lard, one level
teaspoontul salt; milk and and water
mixed, half eacn, about two-tnlrds of IA
pint; two teaspooniuls Do0Iey yeast
powder. Mix the four and salt and
powder together, then rub the lard well
in until no lard can be seen; add the
mixed milk and water, stirring all to-
gether with spoon; knead until
smooth, roll out about hall an incn thick,
cut with cutter and bake in quick
OVen.- A., Boonsboro, Md.
Yorkshire Pudding-Two eggs beaten
well; add lew spuOntuls uf mix, ana
-four to stiff batter, with nall tea.
spoonful of salt; then add at intervals
sufficient milk to make thin batter.
1t Will not need more than pint in
all,) If 1t contains Jumps it Is moi
properly mixed. Have ready IN the
drlpping-pan, in which YOU have roasted
your beef, two tabl6spooniuls OF boiling
fat; pour into this your batter anu cook
III qSlck oven, hot 10 the bottom, tor
about twenty minutes, which VIII be
found sufficient 10 brown 1t nicely # the
proper conditions are complied WITH
Mrs. z Allentown, Pa.
Graham Biscuit - Three cupfu.s
Graham tlour,one cupful waite tlour one
teaspoOnlul Of soda, Two Of cream OF tar.
lar, rub the SODA and G. cam or tartar
into the flour, and slit all together be-
ore tney are wet; then add one salt
spoonful OF salt; next, Two tablespoon
uls OF lard, rubbed into the prepared
-four quickly and lightly; lastly, threl
cupiu!s sweet mix, containing one
tablespoonful Of White sugar. Work the
dough rapidly, as handling too mucn ILL.,
jures the biscuit. The dough should
nave rough surface, and the biscuit be
tlaky. Roll out ligutly, cut into cakes
about half an inch thick. and bake in
quick oyen.- h., Peoria, Ill.
To Boil Rce-This is a Louisiana re-
ceipt, and The only one ever saw with
which failure was Impossible. Wash
the rice welli put 1T on quick ire, with
plenty OF cold water; lei it come to
boil, then pour of The water and add
fresh cold water; do this a second time
and then let it boil four or five minutes
until the rice is tender, but not soft;
then pour it into u colauder, and throw
over 1t quart OF cold water in which
you have dissolved one teaspoonful OF
salt; drain 1t thoroughly, and set the
COlandeI over saucepan Of boiling wa.
er to steam uncovered for twenty OF
twenty-five minutes; each grain will be
separate and thoroughly cookeu.-IA. Z.
L.. Gallon, y.
GaIeau de Rlz-Eight ounces rice, one
quart milk. yolk of tive eggs peel Of one
large lemon, four ounces butter, -four
ounces sugar, bread crumbs; wash the
rice 1aiI and putit into farina kettle
with The milk and the lemon-peei, graf.
ed; let ii cook slowly III Inc rlce Is very
tender and all the milk absorbed; If II
becomes TOO dry add little more mix !;
when quite cooked ada the butter eugar,
ana yOlkS OF eggs; stir for one minute,
remove 1t fr0m Tue tire, and let it stand
nV9 minutes. Butter ii pl tin III Id or
pan, tnlcklV streW over the eiues ana
bottom thloh layer OF bread Crumb.
made by drying bread in the oven and
lntn pounding ~ iii a mortar; pour the
Tlce into II, and bake In u uouerate oven
one.nali hour, then turn it carefully out
upon q II Ut dish, lay around IL any kiuu
Uf preserved lrulL, aud serve ~ With Il
boIieu cusLa:d sauce X, s., Bolde, Cal