The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-04-21
CREAM

CREAM
sifted -four, ffoiu,.cups; soda, cream
of tartar and,sah, one teaspoohfnl Of
each eggs, three; cream, two cups,
Mix the soda and cream of tartar
and salt with the dry flour mix
the beaten yolks with the cream,
and make a smooth batter. Add
the whites of the eggs beaten to a
froth. Butter the waffle irons, and
fill three-quarters full. Bake a light
brown.
Take five eggs and put the yolks
in a bowl and stir with a little salt
and pepper. The whites should be
beaten to a stiff froth, and if there
are more whites than yolks, the dish
is so much better. After the whites
are stiff as can be, pour the yolks
over them and mix lightly with a
spoon, then turn all instantly into a
hot baking-dish with a little melted
butter in the bottom and bake i'm
mediately.
GINGER SNAPS.
Put into a bright tin pan, over the
fire, two cups molasses, n cup SUI
gar, two-thirds cup lard, one table
spoonful of ground ginger. Boil till
it thickens a little stir in by de-
grees a good handful Of sifted flour,
and after it is we'll scalded dissolve
a heaping teaspoonful Of soda in a
little tepid water, and mix thorough
ly before taking from the stove.
Then work in -four enough to make
it as stiff as you can roll out. Salt
to taste. Roll very thin, cut accord
ing to your fancy. and bake in a
quick oven.
Happy is the woman who can
have for use in cooking genuine,
freshly-made %buttermilk. The fol
lowing recipe for crullers is a proof
of this: Half a pint of buttermilk, a
small teacupful of butter, two cups
Of sugar and three eggs. Beat the
eggs. and then add the milk and SUI
gar. Half a teaSpOontul of soda,
dissolved in a little hot water, should
then be added. Crate half a nut
meg and stir in with a teaspoonful
OF salt and half Il teaspoonful Of
ground cinnamon Of good strength.
Work in -four enough to make a
firm, smooth dough. Roll this and
cut out cakes in fancy shapes, or
twist like ordinarily fried cakes.
Fry in hot lard.
SCRAMBLED EGGS.
Nine eggs, a tablespoonful of but
ter, half a teaspoonful of salt, a little
pepper, half a teaspoonful Of chop
ped parsely, very fine, is what Ma
rion Harland prescribes for a dish of
scrambled eggs. Break the eggs al
together in a bowl; put the butter
in a clean frying pan and set on the
range as it melts add pepper, salt
and parsley; when it Kisses pour in
the eggs, and begin at one to stir
them, scraping the bottom of the
pan from the side toward the centre,
until you have a soft, moist mass,
just firm enough not to run over the
bottom of the heated dish on which
you turn it out make it into a neat
mound some persons preterit with
out parsley.
WHITE MOUNTAIN CAKE|CHOICE.)
Beat to a cream half a pound of
butter and one pound of sugar (pow-
dered). In one pound of flour mix
me teaspoonful of cream tartar, and
in half a pint of milk dissolve half a
teaspoonful Of soda. Add to the
butter and sugar the yolks of six
well beaten eggs. Mix thoroughly,
then add the flour and cream tartar;
lastly the milk and soda. Bake
quickly, in jelly cake pans and
spread between the icing-made
from a good receipt-favored with
vanilla or lemon. Put at least three
layers to a cake, and ice the top of
the last.