The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1879-04-10
USEFUL FAMILY RECIPES,

Kisses or Drop-cakes-One cup of but
ter, two cups of sugar, three-fourths cup
of water. one-half teaspoonful soda, two
eggs, four and half or five cup -four;
drop them on tin, and put a lump of
sugar in the center of each.- R., Con-
nersville, Ind.
Lemon Butter-One and half cupfuls
white sugar, whites of three eggs, yOIk of
one, grated rind and juice of lemon
and half, or two small ones; cook over
slow fire twenty minutes, stirring
all the while. Very nice for tarts, or to
be eaten as preserves.-[ R. M. s., Ok
ford, o.
Potato Salad-Six large, cold, boiled
potatoes cut fine, two small heads of let
tucc broken in small pieces, half small
onion, cut fine, two hard-boiled eggs, one
tablespoon capers, Mayonaise dressing,
or a dres ing made of French mustard,
oil and vinegar C., McMinnville, Tenn.
Fish Salad-Pick cold boiled salmon or
any nice fish into fakes and season it with
pepper, salt and vinegar; cover close, and
let it stand for couple Of hours. Just
before it is to be served place few crisp
lettuce leaves in the center of platter;
around them arrange the fakes of fish,
and over the fish put a mayonnaise
made the same as for potato salad rs.
L., Kearney, Neb.
Hard Custard-Five eggs well beaten
| Preserving three whites for meriGgue)
one quart milk, five tablespoonfuls.s sugar
pinch of salt, and flavor; put in pud.
ding dish, which place in pan of water
in the oven and bake When nearly
baked add the three whites, well beaten
with six tablespoopfuls sugar. return to
the oven and bake lightly S. S. G.,
Elizahethtown, Ky.
Huntington Pudding-One pint milk
and one-half cup rice, put into tin and
set in a pot nearly half full of boiling
water; keep the water boiling until the
rice is steamed soft enough to yield when
pressed with thumb and finger; then add
yolks of two eggs, little lump of butter,
and the grated rind of lemon; turn into
u pudding dish, beat the whites to stiff
froth, and stir in half a cup of sugar and
the juice of the lemon; spread this frost
ing on the pudding and put into the oven
to brown.-[S S. L., Columbus, o.
A Baked Plum Pudding-Take one
pound of -four, one-half pound of cur
rants, one-half pound raisins, one-half
pound suet, one egg, one-haH pint Of
milk, little candied peel; chop the suet
finely; mix it with the flour, currant-,
stoned raisins, and sliced peel; add the
well-beaten egg, and add milk enough to
make the pudding of the consistency Of
very thick batter. Put it intoa buttercd
dish and bake in good oven from one
and a quarter to one and half hours;
turn it out; strew sifted sugar over, and
serve X. NJ. E., Columbus, Miss.
Cream Cake-Two cups sugar, one
half cup butter, well beaten together;
three eggs, one cup milk, one teaspoonful
cream tartar, one-holf teaspoonful soda,
-four to make as stiff as cup cake-three
or three and one-half cups. This recipe
makes two loaves. For the cream, two
leaves, one pint milk, one cup sugar, two
eggs, three dessertspoonfuls corn starch !;
flavor with lemon or vanilla, or the grated
rnd of two oranges and the juice of the
oranges; stir all together and put into a
tin kettle, set into a kettle of boiling
water, and stir until it thickens; bake the
cake in layers (the recipe makes six), and
spread the cream between. Very nice.
Il NJ, Corning, N. Y.