The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-11-24

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apple custard is boiling hot and
quite thick. Cool and spread between
the cakes.
CHEESE SANDWICHES.
Cut thin slices of bread, buttered
on the loaf before each is cut, and
spread with grated cheese, in which
has been worked a little melted but
ter, a very little made mustard, cay
enne pepper, salt to liking. Put
two together, buttered sides inward.
for each sandwich, if the slices are
small; if large, cut in half and fold
over upon the mixture. They are
very nice.
CORN BREAD WITHOUT YEAST.
Corn bread without yeast or soda
is sometimes desired as an article of
food. Sift three quarts of meal, add
a teaspoonful of salt, and mix with
just enough water to make a thin
batter; cover this with a cloth and
let it stand until it begins to rise,
and little bubbles make theirappcar-
ance on the top; then pour it into a
well buttered tin and bake slowly in
a moderate oven.
SARDINE TOAST.
Divide some sardines lcngthwise
removing the skin, bones and tails;
add a little of the oil from the tin
and put into the oven between two
plates, letting them get quite hot.
Take some thin strips of bread the
exact length of the sardines, fry
them in butter, put half a sardine on
each slice, sprinkle on cayenne and
salt and a squeeze of lemon juice
and serve very hot.
BELLA's PUDDING.
Heat three cups of milk to the
boiling point; mix four tablespoon
uls of -four with another cup and
stir it into the hot milk, allow it to
cook thoroughly. salt it and set
away until it is perfectly cool. Beat
up three eggs, beat up the cornstarch
with the Dover beaten and then add
the eggs and half cup of sugar,
and beat until the mixture is per
ftctly smooth. Add favoring to
taste and bake half an hour.
FRIED CELERY.
Cut the celery into pieces three or
four inches long; boil them tender
IN ,aIted water; drain them make a
batter in the proportion Of two eggs
to Il cupful Of rich milk; mix -four
or fine bread or cracker crumbs,
enough to give it consistency; roll
the pieces Of celery in it. and fry
them to il light brown in hot lard.
Serve very hot. Celery can also be
cooked rs asparagus, boiled tender,
and served with a white sauce.
CHICKEN sAUTE.
After jointing the chicken, place
it in Il saucepan, with just enough
olive oil to keep it from burning.
After the chicken is thoroughly
drowned cover it with boiling water
stir it and cook slowly for one hour,
season with salt and pepper. then
add n tablespoonful of flour, and
put into it either small onions or
mushrooms. If onions are used, the
little ends of each should not be Gu
:~ is usually done when they are
served alone.
Mince fine one cupful of rare roast
beet, add one-fourth of a small onion,
grated, me teaspoonful Of chopped
parsley, one-fourth teaspoonful Of
pepper and one teaspoontul Of salt;
stir in a little good stock and one
egg, beaten. The mixture should
be as soft as you can handleit. Heat
altogether and when it is cool mould
in the bowl Of a spoon into egg
shaped balls, ROLL in fine crumbs and
fry a light brown in hot lard. Make
a gravy of n cup of stock thick
ened with Drowned iourand favored
with n teaspoonful of Halford
sauce, and pour over the ceciIS.
MARQuISE PUDDING.
Open a two-pound can of preserved
pears, drain them from the liquid,
cut them small and run them
through a sieve; add half a pint of
white sugar syrup. Cut up two
pineapples into small slices, and
then into small dice. Add their
weight of sugar and.a pint of water,
simmer half an hour; set aside to
cool. Boil half a pound OF dried