The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1879-04-15
USEFUL FAMILY RECIPES.

Cooking EggS-A teaSpoOnful or Vlne-
gar put in the water will keep eggs from
breaking when being poached.-[E. R.
NJ, Anchorage, Ky.
Rice Griddle Cakes and Waffles-Take
the cold rice left from dinner, add milk,
salt and butter sufficient to make it the
required consistency for either griddle
cake or waffle Il. S. B., North Vernon,
Indiana.
Transparent Pudding-Beat up eight
eggs with some nutmeg, one-half pound
butter and one-half pound sugar; put
into saucepan and stir till it thickens,
then cool; line the pudding dish with
rich crust, pour in the pudding, and bake
in moderate oven.-[S NJ. g., Boons-
boro, Ind.
Pinafore Cakes-One cup of butter,
one and "a half of sugar, one and half of
-four one-half Of corn starch, one-half of
milk four eggs, one teaspoonful of cream
of tartar, one-half of saleratus. Flavor
with lemon. Bake in sheets twenty
minutes. This mixture will make two
sheets.-[W. S, L., Germantown, Pa.
Sponge Drops-Take three eggs beaten
with one and a half cups of sugar, half a
cup of cold water, two cups of -four, in
which are mixed one-half of a teaspoon
full of saleratus, one of cream of tartar.
Flavor with lemon. Bake in deep tin
plates, such as are used for squash pies,
and when cool split with sharp knife
and fill M. s. K, Oxford, 0.
| Graham Gems-One quart sweet milk,
best graham -four; stir into the milk
enough to make batter about as thick
as batter for griddle cakes; have the gen
pans hot as a griddle; grease the pans
with cloth swab dipped in warmed but
ter or lard; drop the batter with spoor
into each cup of the gem pan, and bake
in hot oven.-[ M. S. K, Columbus
Miss.
Apple John-Pare, quarter and corr
enough apples to fill three or four quar-
crock. Make batter a little thicke
than for pancakes; put layer of apple
on the bottom of the crock, then pou
over some of the batter, and so on, unit
all is used; then put thick soda crus
e on the top, and bake for three hours
: To be eaten with sweet sauce l.. {
Y, McMinville, Tenn.
Cream Meringues-The whites Of 81.
! eggs, one large cup of powdered sugar
/ Beat the egg to stiff froth; turn, with
+. out beating, the sugar in quickly an
e carefully. Drop, in spoonfuls, on lette
I paper; sprinkle thickly with powdere
d sugar Dry in a warm oven from one t
d two hours 1.-TWO hours is better than one
Then take out, and with a spoon 5000
:. out the soft part. Fill! with whippe
l. cream, which has been seasoned wit
IS sugar, wine or vanilla. Put two togethe
: and serye.-[S. L, G., Corning, N. Y.
. Baked Ham-Make thick paste {
~ -four and water, not boiled, and cove
+" y the entire ham with it, bone and al
: put in a pan, on spider or two mu4i
y y rings, or anything that will keep 1t a
70 inch from the bottom, and bake in a ht
= oven; if small ham, fifteen minutes tt
q each pound; if large, twenty minutes
- the oven should be hot hen put il
- ~ The paste forms hard crust round tt
+ ham, and the skin comes off with
y Try this and you will never cook ha
q in any other way E. V. b., larDor
n N. @.
J. To Boil Rice-Rice, to be used as
n vegetable, should never be served mush,
The grains should be separate. Was
the rice in two or three waters until 1t
perfectly white and clean. To ever
cupful of rice add one and half cupfu
u of water and little salt. Boil until ye
II see little dimples on the top; take off tt
a, cover and push the pipkin lin which
II should be boiled) one side on the ram
:. or stove, where it will keep hot but n
Sc cook, until the moisture evaporat'
r Don't stir it unless you wish to use it
e lee poultice.-[L. S. K, Westwood, OH