The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1879-05-09
USEFUL FAMILY RECIPES.

Twenty-minutes Pudding-One cup of
sugar, one piece of butter size of a walnut,
one cup of sweet milk, two cups of flour,
two teaspoontuls cream tartar, one tea
spoonful soda, one egg; bake twenty
minutes.-[G, Columbus, Miss.
Hickory-nut Cake-One pound of
sugar, one-half pound of butter, five eggs,
one cup milk, one pound of -four, one
teaspoonful of soda, two of cream tartar,
mixed wei! in the -four; one pound of
raisins, one pound of nuts NJ. r. S.,
Oxford, 0.
Mock Mince Pies-One cup of rolled
crackers, one cup of chopped raisins, two
cups of water, one cup of sugar, one-half
cup molasses, one-half cup vinegar, two
tablespoonfus of butter, two eggs; spice
and brandy same as mince-pies.- L.,
Boonville, Ind.
Tapioca Pudding-Seven tablespoon
fuls of tapioca, three of sugar, one ounce
butter, one quart milk; boil the milk
and pour it over the tapioca and let it
swell; three eggs, with little salt, and
one-quarter of nutmeg. Bake half
hour G. g., Johnstown, Pa.
Lincoln Cake-One and one-half
pounds sugar, one pound butter, one and
three-fourths pounds flour, two pounds
fruit, one pint sweet milk, one table
spoonful soda, six eggs, one nutmeg, one
teaspOonful cloves, two tcaspoonfuIs
cinnamon, one gill of brandy A. R.,
Mt. Pleasant, la.
Cocoanut Cake-Four cups flour, two
cups sugar, one cup milk, five eggs, one
cup butter, one teaspoonful of soda, two
of cream tartar; half of agrated cocoanut
put in the cake, the other half put with
the whites of three eggs, and onc-haIf
cup sugar, and put between the layers of
cake. Bake in jelly-pans,- NJ, Evans
ton, Ill.
Yorkshire Pudding-A quarter of a
pound Of -four, with quart of water or
milk; three eggs, well beaten, to be
mixed with it; pepper and salt; butter
the pan; put it under the beef so as t.
catch the.gravy; have it in good big
pan, so as to be thin. Cut it in pieces
when served with the beef, and arranged
around the DISH Kent, ,Centerville, Ind.
Apple Bread-To one quart of meal
put one pint of ripe chopped apples, one
egg, small piece of butter, little salt,
and fresh water enough to form stiff
dough. The apples should, of course, be
peeled and minced very fine. Some per-
sons like little sugar in the dough, but
it is generally preferred without. This is
a favorite with children r. S. L., La
porte, Ind.
Snow Custard-Beat eight eggs, leav-
ing out the white Of four; add them to
one quart of milk and five ounces of
sugar; have shallow pan of hot water in
the oven, set the dish into it, and bake
till the custard is thick; then take it out
and set it away to cool; bet the remain
ing whites very light; add half pound
of sugar gradually and teaspoonful of
lemon-juice. When the custard is cold
lay the whites over the top in heaps, but
do not let them touch.-[X X, Glendale, o.
Rice Pudding-One heaping teacupful
of rice, one pint Of water. Boil the rice
and water until the water is evaporated;
then add one pint Of milk, lump of
butter the size of an egg. Take five
eggs; use the yolks, which beat up with
the grated rinds of two lemons; add this
to the rice, with two teacupfuls of white
SUGAR. Butter the dish and bake slowly.
With the whites beat up light two table
spoonfuIs of powdered sugar and the juice
of the two lemons. When the pudding
is baked put on this frosting, and let the
rice pudding just warm.-[A. S.. Flagg
Springs, Ky.