The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-03-24

from the spoon; then take 1t>oH
ffromtthe stove and stir sbriskly in
the we'll broken whites Of eggs.
The quantity must be determined
by your needs.
Toamake3ane appetizing beef stew,
take out the bone and bind the
pieces of beef tightly, putting a lem
on, pared and cut in two, and some
herbs in before binding. I Place it in
as small a stew-pan Or kettle as will
allow of it's being covered with wa
ter. Let it cook slowly and gently;
do not add any water unless abso-
lutely necessary. Slice a large onion
and fry it brown, and add to the
water also any sliced vegetables you
choose; or cook the vegetables in a
kettle by themselves and serve on
the platter with the beef. If you
do not add any water you will have
a very rich gravy, and a portion of
it may be reserved for soup stock.
A scant half-cupful of butter, two
cupfuls of flour, half a cupful Of
water the yolks of five eggs and
the whites of four n teaspoonful
of cream of tartar, half a teaspoon
full of soda, the grated rind Of
one orange and the juice of u.
Beat the butter to a cream, add the
sugar gradually, then the orange,
the eggs we'll beaten, the water,
and lastly the flour, in which the
soda and cream of tartar have been
put, we'll sitted. Bake in sheets in
a moderate oven for twenty-five
minutes. When cool, cover with
this frosting: The white of one
egg beaten very stiff, the grated
rind of one orange, the juice Of
II, and Il cupfuls of powdered
sugar. st
ROLL JELLY AXE
Take three eggs beaten thorough
-four; stir them we'll together; add
n teaspoonful of soda. The latter
to be dissolved in a very little wa
ter, OF put the cream of tartar and
soda in the flour. Bake in two pie
tins as evenly and quickly as posi-
BILE, taking care that it does not bake
too hard around the edges. A sheet
of writing paper laid over the top
will often prevent it's burning too
much. Have ready a clean towel or
cloth, and when the cake is done,
slip it out, bottom side up, on the
cloth; then spread the uppermost
side quite thickly with jelly, com
mencing at the end. Roll SO that it
will be a round compact roll, or it
may be made in round tins, and not
rolled.
A NICE WAY TO PREPARE APPLES FOR
H TABLE.
Pare and core enough large, sweet
apples to cover the bottom of a large
porcelain preserving kettle. Put in
just boiling water enough to cover
the bottom of the kettle well cover
tightly and cook slowly till the APP
pies are done. Try them with a
straw to see if they are soft to the
core. Add a little more boiling wa
ter, as it boils away, if necessary;
then remove the apples to a large
dish, piling them up in pyramid
form. Make the syrup left in the
kettle quite rich, and sweeten with
loaf sugar; add the juice of a lemon
and pour ov. r the apples then whip
the whites of two eggs to a stiff
froth, sweeten and spread thickly
over the apples; scatter over this
the lemon peel shred very finely.
s.tf ~ TO CURE HAMS.
For each ham allow the following:
Half a pound of bay salt, an ounce
and a half of saltpetre, eight ounces
of coarse brown sugar, half a pound
of common salt, four ounces of all
spice and black pepper (together),
one ounce of coriander seeds; grind
the saltpetre, spices and seeds, and
mix them. Choose short, thick legs
Of pork for the hams, and rub into
them about six ounces of the salt
and saltpetre, and after two DAYS
the rest of the salt and spices; rub
in for half an hour, stuff the
loose skin Of the knuckle,, and tie it
up with pack-thread. Lay
the hams in the trough, keep them
carefully covered, turn them and
rub them occasionally, basting them
with the brine. A ham weigh
ing less than twenty pounds will