The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1879-06-12

USEFUL FAMILY RECIPES


Tea Calle-One egg, one and one-half
cupfuls sugar, one-half cupful butter,
two and one-half cupfuls flour, one cup
full sour milk, one-half tcaspoonful soda;
flavor with lemon.- l.. r. G., Elizabeth
town, Ky.
Crullers-One coffee cup of sugar, six
large table spoonfuls Of melted butter,
one pint of sweet milk two egg', a little
nutmeg, one teaspoonful of soda, one tea
spoonful of SALT. mix in the -four until
the dough is soft and can be easily han
died; roll, cut out the cake, and fry in
lard [Cig, Easton, Pa.
Oatmeal Blanc-mange-Take one quart
of boiling milk, slightly salted (cost, 10
cents), or boiling water will do, and two
heaping tablespoonfula of oat-hour, mixed
in n little cold water to form Il paste
(cost, 4 ccnts), and stir into the boiling
milk, and continue to stir it twenty
minutes. Turn into mold May be
eaten either cold or warm, with sugar and
cream.- l.. NJ. G., Thomtown, Ind.
Brown or White Stock-Put good
piece of lean beef in plenty of water
(cold); place on the fire and very slowly
bring it to the sinmcring point skim it
Of ali grease with care. and when clear,
put in the vegetables Won like, letting all
Stew gcutly together for six hours with
out interruption, then strain for use. Ii
YOU desire brown stock, burned sugar
or burned onion should be used.- r.,
NIechsnicsburg, o.
varotohln Stock-Clean and cut IN
s,n'o wv sca~rnts Drf cnlerv nrnins onions let
tnno ,l, nsr.nins o". and herbs: mt them in A
.nov' 'tow,pn p~ VIII Luttcr and a little water,
nI o.eT P+n, "t,. ,,nt, tbe vator is evanoratrd d
''r "nJ tLo Lnftnr henins to hiss. thcn fll
"nu w ~ VI. 81, fra, "I " woter add nntmeg npnncr
"p 'It "i,n nnd y row rrenn nnas. Simmer fo,
t%,. troo ''~ ha,,r.. o Strain and use for maigrt
s0nns Of any kind.-[L. s., MaysvilIe, o
p,.o+o p,,fr roko cold roast mco
3V'so u naaI and han, toostharl
Npeei' f muvVol r.;ot1o ~ amt .mai and sao.o,
cleIi' iio'n = S,J l,I' ,,lt. olso nrt ricLIe. /;
I;t'l.P ELVii P'Pp1i' XXI and mash some notatocs
llhJN' % ,"' oo,, ;ntn "n ma.tn | with a, erg an,
l'lHNe Vnoi,, i,t. ihto @ l'i+, ennr. cut rornI
roIl ou', uvus'S |i' lo,,a % OF Tho seasone,
, Miv', " r, ,"u,',, nd M haif md fold the othe
IiiG", IH." "i4m rpf m;ncb @ neatly and frv ligh
h,,'' i'Ne d pun p PlHri; PTnr;nnt"n 'r,' XIV wv
oro"n'- n'' Wv NY ''i' '
Stuffed Eggs-BolI the eggs hafo' Gu Gu
them in two lenghthwSiIs.e' ana remove III III
yolkS' "iii'iL n.l cnot, I "I0'n5 rooI " nr n;ctIn
tooh"o ,, ',i,oM lilnvna t Gmo.,oasnn tba mixtnr,
Vohsug, olio 'sk .,arr m 18Th nr the rawv vnIlr
: 1an m 4(u Az hinS i,,S"I them nav stuf the cavitic
+ ess ~ p,nu tI,au, omd C" nroos T the w two baIy,
snlooSn .neiIi' aIi' 4o thanl Pi in bnaten eor an
Sosethel' aoni VII Whar IL iust raadv 10 sarv
9te"1 ers'iiioS' ,rn me1 hJ5sEot inio hoilir
lip p 'neni' Ia; ~ sorvn q" "0 on ] nanfin INV Garni.
IaiI % ua"il' i5,. @ro or lava. m m nr snrvA with T.
) tl Mlun p"lSnoy '"'no v ~ Now Madrid Mo
1t nia'o 'auoe'.' Nv"
n Breakfast HashIChsoP INTO hash son
d cold meat (corned beer, 1eef' or mutto'
or fowl); season with salt ana lltt
n pepper, also a little butter II liked; DO
! enough potatoes to make, wheh mashe {,
u twice the quantity OF the hash; mash !, !,
potatoes to a cream, adalag before t. e y y
' tonsnoonful of salt. fiji an earthen ba