The Cincinnati daily star. [volume] ([Cincinnati, Ohio]) 1875-1880, 1879-01-13
USEFUL FAMILY RECIPES,

Isiec M MuilIiS.-OHe cup COiu DOileu rice,
one pint of -four, two eggs, one quart OF
milk, or enough to make a thin batter, one
tablespoonful lard or butter; one teaspoon
full salt. Beat hard and bake quickly.-[W
k., Carlisle, Pa.
Milton Mullins Delicious)-Take one
egg, one pint of milk, one pint OF -four,
aud pinch of salt. Beat egg light, add part
Of the milk, all the flour: then add rest of
milk Bake twenty minutes in buLtered
lins. Eat hot.--IR, G., Morris, NY.
Batter Pudding-(Yery nie9}-One quart
Of milk; sixteen ta5iespoonfuls OF Mour;
four eggs beaten very light; salt to taste
Stir until the batter is free from Jumps,
and bake in two buttered pie plates, or very
shallow -dishes--[W. S. L., Con
nersvil!e, Ind.
! Mince Pies Without Meat-Five cupfuls
Of chopped apples, one cupful OF chopped
! raisins one cupful of cilron, one cupful
Of currants; add molasses sugar, little
salt, teaspoonfnl of cinnamon, mace,
cloves nutmeg; orange-peel If you like, or
| figs, or almonds; wet with cider or brandy.
M. c. s., Springfield, Ill.
TO Cook Carrots-First scrape them nice,
| then slice them lenglhwise put in cold
water, boil them till tender, and drain the
| water all off; then season with little salt
pepper and butter; then take about two
| SpoOnfuls of rich milk and flour, not enough
to make thick gravy, you only want little
| You cut them in slices with knlte.-LW.
e. L., Oxford, 0.
White Pudding-Three cups of milk,
| whites of six eggs, whipped stiff; one cup
| powdered sugar, one tablespoonful melted
putler, one tablespoonful rose water, two
| heapng cups prepared flour. Whip the
sugar into the stitfened whites, add butter
and rose wafer, then the -four, stirred in
| very lightly. Bake in buttered mould in
Ky.
Snow Pudding-To one-half pint cold
water put onehalf package of gelatine; let
il stand for half hour then add onc-hali
pint boiling water, two small cups of sugar,
md Juice of two lemons, and let stand until
cool; strain, and break in the whites of
.hree or four eggs; take outdoors and beat
until stiff; pour into mould or dish. Tins
is delicious as an accompaniment to boiled
custard.-[L. r., Meadville, Pa.
Lemon Cake-Three cups of c sugar, five
eggs, three-fourths of cup of butter; beat
together. Add one-haH cup OF sweet milk,
two teaspoonfuls of cream tartar one tea
spoonful of soda dissolved in little water;
Juice and rind OF one lemon grated, and
| flour to mix. Bake slow. This makes a
large cake, and enough for Two layers Of
Jelly cake NJ. r. s., Staunton, W.
Boston Cream -cakes--IIalf pound Of
butter, three-fourths of pound of -four,
eight eggs one pint Of water. Sir the but
er into the water; set it on the fire in a
| pan and let it boil, stirring it often; when
it bols stir in the flour; let il boil one min
ute, take it off and let it cool; beat the eggs
light and stir into this cooled paste; bake
in small battered pans ten minutes, filling
them half full.-[R. L., Ross Station, Ky.
Boston Brown Bread-Two cupfuls In
dian-meal, even; one cupful rye-meal; one
cupful flour; one quart (small) sweet milk
one and half cupfuls molasseS, pinch OF
salt, one teaspoonfnl soda dissolved in a
teaspoonful of water; two teaspoonfuls
cream-tartar or if baking powder is pre-.
ferred, two heapng teaspoonfuls. Steam
in a covered tin four hours. The water
must be boiling when the tin is put in the
pot and must not be allowed to stop boil
ing during the four hours. This is sure
to be good if the water is boiling-[ L.
s. G., Elizabeth, Ky.
Plum Cake-Take two pounds of large
fresh rasns one pound of citron, eight
fresh eggs, two cups of powdered sugar,
one of butter, four Of -four, one of sweet
milk, one-haIf teaspoonful of soda, one
nutmeg grated, half teasPoonful of ground
cloves; sift the flour and put in the oven tC
brown, as you would coffee; cut the raisins
in half and seed them cut the citron in
strips half inch wide, then slice as thin as
possible; bake in six-quart basin two
hours. Icing for it, the whites of four eggs
two cups OF powdered sugar, two table
spoOnfulS of cornstarch, the Juice of one
lemon, one ounce Of rosewater-[ M. L.
Johnstown, Pa.
Corn Meal Crumpets-One quart Indiar
meal; one quart boiled milk; four table
spoonfuls yeast two tablespoonfuls white
sugar; two heaping tablespoonfuls lard OIL
butter, or haif-andhalf; one saltspoonfu
salt. Scad the meal with the boiling milk
and let it stand until luke-warn. Their
stir the sugar, yeast and salt, and leave it tt
rise five hGurs. Add the melted shortening
beat well, put in creased ;autiin-rings, Sc
these near the fire for fifteen minutes, ant
bake. Half an hour in quick oven ough
to cook them. Never cut open muffin o.
crumpet of any kind, least of all one made
of Indian meal. Pass the knife lightly
around it to pierce the crust, then breal
open with the tngers.-[Walton, KY.
English Plum Pudding-One and hal
pounds museatel raisins, one and three
quarter pounds eurrants, one pound sui
tana raisins, two pounds moist sugar, TIVE
pounds bread-crumbs, sixteen eggs, tive
pounds finely chopped suet, six ounces
mixed candied peel, the rind of two lem
ons, one ounce of ground nutmeg, one
ounce ground cinnamon, one half ounc,
pounded bitter almonds, one half pin
brandy; stone and cut up the raisins, wasf
and dry the currants, and cut the
J candied peel into thin slices
dry ingredients, and moisten will
the eggs which should be well-beatel
into the pudding; stir in. tn
brandy, and when all is thoroughly mixed
butter and -four stout new pudding g-cloth
put in the pudding, lie it down tightly AM
closely boil from six to eight hours; ant
serve with brandy sauce. Stick some swee
almonds, blanched and cut into strips in II
This pudding will be sufficient for twelv
or fourteen persons. TX, Oxford, 9. ..s
A Florida editor writes looking out o.