The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-09-01
Household.
A DELICIOUS SALAD

A DELICIOUS SALAD
Is. made by cutting up peaches
and bananas in thin pieces and sprin-
king them with sugar and a little
lemon juice.
Beat two eggs in a cup, and two
tablespoonfuls of melted butter, two
tablespoonfuls of sour milk, fill the
cup with sugar, half a teaspoonful OF
soda, flour to roll; bake quick; best
if kept in a stone jar.
CREAM FOR PUFFs
One quart of milk; let the milk
come to a boil. Mix together four
tablespoonful of-cornstareh, five ia
blespoonfuls of sugar and four eggs,
pour into the milk, stirring con-
stantly. Cut the putfs in half and
fill with cream.
DREADED POTATOES
Boil potatoes in their skins until
done, but not too soft. Peel them,
cut them in thick slices, dip them in
beaten egg, roll in fine bread or zwie-
beck crumbs. Fry the slices in hot
butter or drippings until they are a
golden brown, and serve.
CREAM PUFFs.
One pint boiling water; while
boiling stir in one cupful of butter,
two heaping cups of flour and eight
eggs, yolks and whites beaten sep
arately. Stir until we'll mixed, then
take off the fire. When cool stir in
one teasponful of soda. Now drop
in gem pans and bake in hot oven.
TURNIP SOUP.
Slice five turnips and three onions
with a piece of butter into a sauce
pan; cover close and let it stew forhalf
an hour; then put in as much good
stock as you require for the quantity
of soup; add a few peppercorns, let
it simmer for two hours, add a good
slice of bread, rub it through a sieve,
and add half a pint of milk before
serving.
GREEN PEA PANCAKES.
A cup of boiled green peas, rub
bed smooth with a teaspoonfll of
butter and season with salt and pep
per; should have been put inside
after dinner yesterday for this pur-
pose. Mix with it a cupful of milk,
two beaten eggs and three table
spoonfuls of prepared -four. Beat
to a soft batter and bake as you
would griddle cakes.
CHICKEN SALAD.
Two cOmmon-sized fowls, one cup
of good salad oil, half a jar of French
sweet mustard, the hard-boiled yolks
of ten eggs, half a pint of vinegar,
one teaspoOnful Of cayenne pepper,
eight heads of celery, and set away
in cool place. Mash the eggs to a
paste with the oil; then add the
vinegar and other things; mix thor
oughly, but do not pour it over the
salad until about half an hour before
serving, as the celery may become
wilted.
WATERMELON Rim PICKLE.
Pare the outer rind off watermel-
ons that are brought from the din
ner table; cut them simply into
strips, leaves or stars-any shape, in
short, that you may fancy; take 10
pounds of this rind and boil it in
clean water until tender; make a
syrup of two pounds of sugar, one
quart of vinegar, half an ounce Of
cloves and half an ounce Of CHINA
mon; the syrup to be boiled and
poured over the rinds boiling hot;
drain the syrup off and let it come to
a boil, and pour over the rinds three
days in succession. 1t will keep for
years.
LENTIL SOUP.
Take one pound of lentils and
wash them in many waters, until
thoroughly clean and free from
weeds. Soak all night, then add as
much more water as will make %
quarts. When this boils add carrot,
turnip, parsnip, two onions and a
small pinch Of carbonate of soda.
Boil two hours, then strain, washing
all thorough except the skins of the
entils, season, and serve. Lentil
soup requires no meat, but a small
piece of butter mixed with -four is
an improvement, and serves to bind
the soup together instead of separat-
ing into thick and thin.
FRENCH HASH.