The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-06-30
CHOCOLATE

One cup OF sweet milk, n cup OF
molasses, IN tablespoonful of but
ter, half a cupful of grated chocolate.
Mix all the ingredients we'll together
and put all upon the fire in a porce-
lain-lined saucepan. Stir constantly
to prevent burning, and let it boil
until it is thick; then turn it out on
buttered plates; when it begins to
~stiffen, mark it in squares with a
knife, so that it will break readily
when cold. Vanilla fiavoring may
be added if desired.
GOOD CAKE.
One cup of milk, n cup Of but
ter, two cups Of sugar, three cups of
flour, one heaping teaspoonful of
baking powder and the whites of
five eggs. Bake in a good oven.
Cover with frosting made with the
whites Of two eggs, the same guam
tity of cold water and enough of the
finest powdered Confectionery SUI
gar, mix together, to make the frost
ing Of the proper consistency to
spread on the cake. Any flavor may
be used. This frosting is quite soft.
CHOCOLATE CREAMS.
Stir into the white of an egg con-
fectioner's sugar until Of a sufficient
consistency to roll into balls, and
mould into the shape Of chocolate
cream drops. Dissolve in a bowl of
tin some chocolate by placing it on
top of a tea kettle, or by placing it
in another dish filled with boiling
water, so that it will not burn, and
when the eam drops are ready dip
them in the chocolate, place on a
buttered dish and set away to cool.
1t is less trouble to make the cream
into a bar and pour the chocolate
over it, and gives the same effect to
the palate as rolling up the balls.
OMELET
Break six eggs in a bowl; skim
out the yolks into a large ~coffeecup;
beat the whites to a stiff froth. Now
beat the yolks enough to make them
smooth, fill up the cup with milk
and pour this into the bowl contain
ing the whites of the eggs. Put in
a little salt and stir enough to mix
the whole, that is, as little as posi-
bic. Have the frying pan warmed
and a piece Of butter as large as an
egg already melted therein. Now
pour in your eggs and milk; let it
cook slowly; be sure and. not burn.
If there is danger of this lift it up
from the bottom with a knife. When
the froth sets OF top it is done.
EGGS AND HAM.
A nice way to erve eggs with
broiled ham is to butter some patty
tins, sprinkle conscientiously with
fine crumbs of bread, break an egg
into a saucer, and then, without
disturbing the yolk, pour it into
the tin. Set the tins into a hot drip
ping pan and let them stand in the
oven until the white is cooked. Then
after putting the thin slices of nicely
broiled ham upon a hot platter, take
the eggs from the oven and turn out
on the ham. 1t is not necessary to
close the oven door while the eggs
are in it, and indeed it is better not
to do so.
FRIED CHICKEN.
Clean a young chicken, divide it
in quarters, season the pieces with
salt and pepper and sprinkle with
-four; place two ounces of butter in
a frying pan on the fire, and, when
quite hot, put 1 n the pieces ofchicken
and fry a golden brown; arrange the
pieces on a dish, pour around them
a sauce made as follows, and serve
hot: Mix a tablespoonful of flour
smoothly with a gill Of cold milk and
add half a pint Of warm milk; melt
one ounce Of butter and season it
with a little salt and pepper; turn
the milk into the butter, beating all
the time, and as soon as it is thick
pour it around the chicken.
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