The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1879-01-27
USEFUL FAMILY RECIPES.

Sausage-l2 pounds meat, 2H tablespoon
fuls salt, l. q tablespoonfuls black pepper,
tablespoonfuls sage, tablespoonful white
sugar, 4 teaspoonful cayenne pepper.-[L.
S. H., Dubuque, Ia
Lady Cake-One pound Of sugar, three
quarters pound sifted -four, six ounces
butter, the whipped whites of ten eggs
flavor with bitter almond, and bake in
square, not very deep tins; flavor the frost
ing with vanilla. The combination is very
pleasant.-[S., Columbus, Miss.
Dover Cake-One pound -four one pound
white sugar, one-half pound butter, rubbed
with sugar to very light cream, six eggs,
one cup sweet milk, one teaSpoonful soda
dissolved in vinegar, one teaspoonful pow
dered cinnamon, one tablespoonful rose
water; flavor the frosting with lemon-juice.
H. G. X, Denton, Md.
Apple Tapioca Puddng-Put one-half
cupful of tapioca to boil; slice thin large
pudding-dish Of apples and sweeten very
sweet drown sugar preferred); then mix
with the boiled tapioca and bake two or
three hours in moderate oven, stirring oc-
casionally till the whole dishful becomes
clear looking Eat cold with cream
rs L. g., Flagg Springs, KY.
| Scotch Short Bread-Four pounds flour;
two pounds shortening; take half lard and
half butter; one egg, and as much milk as
would fill all egg shell beat well together,
and add to the flour and butter, with one
pound fine sugar; then with your hands
work the whole until it is soft enough to
roll out on your baking-board about one.
half an inch thick; cut into any form you
may wish; pinch the edge with your finger
and thumb and bake.-[X. Glendale, 0.
Ice Cake-Ten eggs, one pound sugar,
onehalf pound -four, two lemons; beat
whites and yolks separately; add to all the
yoIks and the whites of seven eggs the
sugar, the Iind of two lemons and juice OF
one; bake as for jelly cake; to the white:
of three eggs allow pound and quarter
of powdered sugar; beat stiff as for icing
take ont enough to cover the top of the cake
and set aside; add to the rest the juice and
half the grated rind of large orange; when
the cake is nearly cold spread this between
the layers beat into the icing reserved fol
J the top little lemon juice, and if needed
| more sugar; it should be sitter than that
spread between the cakes.-[ R. NJ, Wash
lngton, n. }.
Chicken Salad-Take equal bulks of cut
chicken and celery, and make the following
dressing for two chickens: Mash the yolks
of eight hard-boiled eggs, and mix will
them one and onehalf tablespoonfuls o.
good, dry mustard; stir in the yolks of two
or three raw eggs then add slowly, stirring
all the while, one quart bottle of salad oil
cayenne pepper, salt and vinegar to'taste a
the last. If the dressing separates" tina
is looks curdled at any time during the
process, add little vinegar, and if tha
does not bring it together little raw white
of egg. After the oil is in, and before th'
vinegar is added the dressing should b,
stiff enough 10 hold spoon upright Sal
the chicken and celery previous tolmisin,
the dressing with them. Save little o
the dressing to spread on top, and garnisl
the edge of the dish with celery tops
[R L., Middletown, O.