The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-03-31
A STOVE.

SUOtt UHIOuSh WnlCI CIO hIS W
smoke penetrates, the aperture may
be completely closed in a moment
with a composition consisting OF
wood ashes and common salt made
up in a paste with a little water
plastered over the crack. The good
effect is equally certain whether
the stove is hot or cold.
APPLE PUDDING. "'t-
A delicious apple pudding to be
served hot is made thus: Peel and
quarter enough apples to cover the
bottom of a deep tin plate; then
make a batter of sour milk, soda
and flour, with a tablespoonful Of
lard to enough -four to make a bat
ter which will cover the apples.
This should be thicker than for
pancakes. Pour it over the apples
and bake till brown; then, when
done, turn it on a large plate, with
the crust down. Over the apples
scatter sugar and cinnamon; if you
like it rich, spread a thin layer Of
butter over the apples before put
ting on the sugar and cinnamon.
FRENCH CREAM CANDY.
Making molasses is a time-hon-
ored household amusement, but
pleasant as it is, too much of it falls
upon the children, and they find it
an agreeable variation to make
French cream candy, which is COM
o,oJ f onJ uotar ,oivoI in
the proportion of four cups of the
former to one of the latter, Boil
eight minutes in a bright tin pan
without stirring, and as much longer
as is necessary to cook it hard
enough to roll into a ball. Then
take from the fire, and beat with a
spoon, adding vanilla or peach
favoring as it begins to cool.
Chopped ~raisins, currants, bits of
fig or citrOn OF nutmeats may be
mixed with the cream.
sMoTHERED CHICKEN.
The chicken must be split down
the back as for broiling, wash well
and wipe dry. Lay it breast up
ward in a baking pan; pour in two
cups of boiling water in which has
been dissolved a heaping table
spoonful of butter, and cover with
another pan turned upside down
and fitting exactly the edges of the
lower one. Cook slowly half an
hour, lift the cover and haste plen-
tifully with the butter water in the
pan; cover again and leave for
twenty minutes more; haste again,
and yet once more in another
quarter of an hour; try the chicken
with a fork to see if it is done; an
hour and ten minutes should be
enough for a young fowl; haste the
last time with a tablespoonful Of
butter; cover and leave in the oven
ten minutes longer before trans
ferring to a hot dish; it should be
of a fine yellow brown all over,
but cripsed nowhere. Thicker the
gravy with a tablespoonful of brown
flour wet up in a little water, salt
and pepper to taste, boil up once
and pour a cupful Over the chicken,
the rest into a gravy boat.
CHICKEN CROQUETTE.
The materials for chicken GRO
quette are a cup of cold chicken,
minced fine; one-quarter cup of
pounded cracker; one teaspoOnful
of cornstarch, wet up in a little
cold water; one egg; one table
spoonful of butter: half a teaspoon
full of salt; a pinch Of pepper; half a
cupful of boiling water. Mix minced
chicken and crumbs together in a
bowl with salt and pepper. Put
the boiling water in a clean sauce
pan, add the butter and set over
the fire, and when the butter is
melted stir in the wet cornstarch.
Boil and stir two minutes, or until
it thickens. Have the eggs beaten
light in a bowl, and pour the hot
mixture upon it. Beat we'll, and
mix with the minced chicken. Let
it get perfectly cold and make into
~croquettes, rolling each one in a
well-beaten egg, and then in fine
cracker crumbs, and fry, a few at a
time, in a mixture half butter, half
lard. Draw Off every drop of fat
from each croquette as you take it
up, and keep hot until all are done.
Serve hot, and at once.