The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1878-05-10
USEFUL FAMILY RECIPES.

Cold meat-Cold meat cut up in small
pieces, with an onion cut very fine, sea-
soned with pepper and salt, and enough
vinegar added to nearly cover, makes very
nice dish.-[X., Danville, KY.
Ginger-snaps-Take one pint of molasses,
one teacup of butter, one spoonful of ginger,
and one teaspoonful of saleratus, and boil
all the ingredients thoroughly; when nearly
cold add as much flour as can be rolled into
the mixture.
Fig Candy-Take one pound of sugar
three-quarters of pint of water, and set
over slow fire; when done add few drops
of vinegar and a lump of butter, and put
into pans in which slices of figs are laid
NJ. Z. j., Lafayette, Ind.
Boiled Brown Bread-Two cups of meal,
one cup of -four, one teaspoon of salt one
teaspoon of soda, two-thirds cup of molas-
ses; put it into creased pudding boiler or
tin pail; plunge in boiling water and boil
three hours.-LC., Eaton, y.
Raised Muffins-One quart milk, four
eggs one small teacup yeast, butter size of
an egg, flour to make a thin batter in the
morning add one-half teaspoon soda if the
dough Is turned. This rule makes three
dozen mutfins.- Nellie M. c., Springfield, o.
COru CdkG-oIle VI Sltttlii
tartar one tablespoonful of sugar little
salt one tablespoonful of melted lard OF
butter, one egg one-half teaspoonful soda
dissolved in cup of milk; thicken to a bat
ter with equal parts of meal and flour.
This quantity is enough for three persons
if more is wanted double each article.-[R
S. L., Glendale, o.
Salad Dressing Without Oil-Four eggs
| ona n,,r,f1l nf lI1ttar pDnfnl 0f cream
half cupful of sugar one tablespoonful o
salt one tablespoonful of mustard, one ta
blespoonful of cayenne pepper; put on the
fire and stir until it boils; then remove anc
beat in one and half pints of vinegar. This
will keep months, tightly corked in re-
frigerator. r. S. g., Cincinnati.
Boston Cream-cakes-Ha pound butter
ree-fourths pound of flour, eight eggs
one pint of water; stir the butter into the
water, which should be warm; set it on the
fire in a pan and let it boil, stirring it often
when it boils stir in the -four; let it boi
one minute, take it off and let it cool; beat
the eggs light and stirinto this cooled paste
bake in small buttered pans ten minutes
filling them half full.-[M Mrs. H., La Porte
Indiana.
Orange Cake-Mix two cups of sugar will
the yolk of two eggs, then add the whites
beaten to a stiff froth, next add larg
tablespoonful of butter, then one cup. o
milk and -four to make as stiff as cup-cake
flavor to taste; bake in jelly-pans; filling
one lemon, two oranges crate the rinds an'
add the juice, one cup Of sugar, one table
spoonful of corn-starch, one cup OF water
: boil until smooth; cool before putting be
tween the cakes.-[ Lille, Columbus, Ga.
soup-Onc pound of beef two quarts o
water one cup rice or barley, salt to sea
son; put in soup pot, let it boil slow an
steady for two hours; in another vesse
have good soup bone, leek, parsley. on
onion, potato, half carrot. turnip; let
boil as long as the meat; when ready to Sc
the table strain the soup off the bones an
} vegetables into the other; stir up whe