The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-07-14
DELICATE CAKE.

t 49, ###rr &E 2
To three-quarters of a cup of but
ter, beaten to a cream, with two
cups of powdered sugar, add three
cups of -four sifted with two tea
spoonfuls of baking powder, one cup
of sweet milk, one %teaspoonful OF
essence of almonds, and the whites
of three eggs beaten to a stiff froth.
Bake in flat tins, we'll huttered, and
cover with an icing when cool.
CHICKEN SOUP.
To a chicken or any equal guam
tity of fresh meat, add one gallon of
water, one onion, a slice of bacon,
one tablespoonful ffour, a teaspoon
full of salt, and a bunch of thyme or
parsley. Beat up in a tureen the
yolks of two eggs, with a cup Of
milk and a small lump of butter.
Pour the soup, when done, in the
tureen on this boiling hot.
oMELETTE.
From four to eight very fresh eggs;
break them singly and carefully.
When they are sufficiently whisked,
put them through a seive and re-
sumo the beating until they are very
light; add to them a teaspoonful Of
salt, season with pepper. Dissolve
in a small frying pan two ounces of
butter, pour in the eggs, and as Dol
as the Omelette is we'll risen and
firm throughout slide it into a hot
dish, fold it together like a turnover
and serve at once.
BAKED FISH.
Take a can Of fish, turn over it
about half a cup of drawn butter,
sprinkle over it little salt and pep
per; sift fine crumbs over the top
and bake till brown. Sauce for the
same: One tablespoonful butter,
melted and rubbed into one large
spoonful of flour; add one teacup
warm water; boil up once, stirring
constantly; boil two or three eggs,
cut up fine, place in the sauce dish,
pour the above over them.
PRESERVED TOMATOES.
Ten pounds tomatoes, seven mounds
sugar, three lemons; take ripe, firm
tomatoes, remove the skins by pour
ing boiling water over them; strain
the juice, mix with sugar and boil
till it grows thick, Swimming care
fully; in the meantime boil the lem
ons until tender (not soft slice and
remove the seeds; strain the syrup;
when boiling hot add the tomatoes
and lemons and simmer two hours:
then put in bottles or cans and seal.
CRULLERs.
Two ~coffee-cups of sugar, one of
sweet milk, three eggs, a heaping
Tablespoonful butter, three tea
spoonfuls baking powdermixed with
six cups -four, half a nutmeg, and a
level teaspoonful cinnamon. Beat
eggs, sugar and butter together, add
milk, spices and flour; put another
cup -four on moulding board, turn
the dough on it, and knead until
stiff enough to roll out to a quarter
thick; cut in squares, make
three or four long mcisions in each
square, lift bytaking alternateastrips
between the finger and thumb, drop
into hot lard and cook like dough-
nuts. ... .-.f -rr.~x
.a.. SPONGE CAKE. .s
For a large sponge cake, or for
n which may be baked in two tins,
use this formula: One pound and a
quarter of sugar; beat fourteen eggs,
the whites and the yOlks separate;
then with the yolks beat the sugar
and a little powdered mace; then
beat in the whites of the eggs and
sift the flour in through a colander.
Beat this all thoroughly, and bake
with an even heat until the cake
begins to shrink away from the
edges of the tin. IF you wish to
frost this cake, reserve three whites
Of the eggs for this purpose; but it
is better form" not to frost a sponge
cake. Take pains with the baking,
and the top Of the cake will be much
more pleasing to the eye than frost
ing a make it.