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

Cream-O0e anu d-ntll cup Oh sweet Inllk,
one heaping tablespoonful of -four, rubbed
smooth in the milk; one beaten egg; half a
cup of white sugar Boil the whole to-
gether, stirring all the time until quite
thick when cool, flavor with lemon or any
extract preferred, and spread between each
layer [R. e. L., Oxford, o.
Orange Cake-Three eggs; one cup sugar;
butter size of an egg; one cup of -four; one
teaspoonful of cream of tartar, and one-half
teaspoonful of soda dissolved in a table
spoonful of milk; bake in three layers; put
between each layer the whites of two beaten
eggs with grated rind and juice of one
orange and powdered sugar.-[M. S.. G.,
Canton, Miss.
| Bran Bread-This is capital recipe, for
the bread keeps fresh for long time, and
is very easily made: Two and half pounds
brown -four, l. e. the wheat as ground, no
bran being taken out, quarter pound white
-four half ounce soda, four tablespoonfuls
tartaric acid "a lump of ammonia the size of a
nut, one and half pints of milk and water,
or pure water To be baked in tin.-[S.
s., Covington, Ky.
Poor Mans Pudding 10 o'clock in
the morning pick, wash, and put to soak in
little more water than enough to cover,
any water remains, drain it off place the
rice in your pudding dish, add one cupful
of sugar and one teaspoonful salt, and
eleven cupfuls milk, and spice; put this in
moderate oven and bake from two to
three hours, stirring occasionally at first if
the rice settles.-[R. NJ, Glendale, 0.
Small Almond Puddings-Half pound
of sweet almonds, six bitter ones, quarter of
pound of butter, four eggs, two table
spoonfuls of sifted sugar, two tablespoonful
of cream, one tablespoonful of brandy.
Blanch and pound the almonds to smooth
paste with spoonful of water; warm the
butter mix the almonds with this, and add
the other ingredients, leaving out the whites
of two eggs and be particular that these are
well beaten. Mix WE'LL butter some cups,
half fill them, and bake the puddings from
twenty minutes to half an hour Turn them
out on dish, and serve with sweet sauce,
or with sifted sugar only.-[R, NJ. T., Char
louisville, Va.
Minced Fowl-Take the remains of a
cold roast fowl and cut off all the white
meat, which mince finely without any skin
or bone, but put the bore and skin in a
stewpan with an onion, blade of mace and
a handful Of -Neet herbs tied up add near
ly pint of water; let it stew for an hour
and then strain and pour off the gravy,
putting in teaspoonful Of Worcestershire
sauce; take two hard-boiled eggs and chop
them small, mix them with the fowl, and
salt, pepper and mace according to taste
put in the gravy, also half teaspoonful Of
very finely minced lemon peel and one tea.
spoonful of lemon juice, two tablespoonfuls
of flour, made into a smooth paste with q
little cold water, and let the whole Just boil
Serve with sippits of toasted bread Some
persons prefer cayenne to common white
pepper.-[S. S., Dayton, Ky.
Steamed Beef-For a family of six OF
seven persons take four pounds of beef
cross rib is best; get piece of suet the size
of your hand, cut in small pieces and fry
out the fat; you must have large fiat
bottomed iron pot; after the suet is brown
take out the scraps and put in the meat air ID
two onions cut up; when the meat has be-
come dark brown on one side turn it ovel
on the other and let that get the same
when onions and meat are thoroughly
brown, pour in pint of boiling water
whenever the meat gets dry add water, bu
it must always be boiling hot; throw in {
handful of salt, three bay leaves, and half
dozen each of whole allspice and whole pep
per- cover with close-ftting cover and lei
it cook for three hours; when almost done
thin tablespoonful of -four with half {
cupful of water; stir this in the gravy
taking care not to have any Jumps in it
when you wish to serve it, strain the gravy
through sieve and pour few tablespoon
fuls over the meat.-[R s. W., Charles
town, Va.