The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-10-06

the peppers in a large unglazed jar:
cover them with cold vinegar and
place a muslin bag with a thin layer
of mustard seed over the top; cover
the jar and keep in a cool, dry
place.
MINCE OF CHICKENS AND EGGS.
Chop cold boiled OF roasted fowl;
mix up with a cupful of drawn but
ter, season with pepper, salt, a pinch
Of nutmeg and pour in a bake dish.
Set in the oven until a skin forms
on the top and the surface shakes
with the ebullition of the heated
heart. Lay as many poached eggs
on top as will lie easily in the dish
and serve.
u.Hs ns 5et sTEWED STEAK.
Put one pound of tender, thick
steak, having a little fat, in a sauce
pan. Pour oyer it two cups Of boil
ing water. and d finely onion,
seasoned with salt and pepper.
Spread a thick layer Of mushrooms
on the top Of the steak; cover the
saucepan tight and set it where it
will simmer, about two inches above
the level of the fire. The saucepan
should not be uncovered until the
steak is to be removed from the dish.
Forty minutes is enough to cook it
to q turn. ,-.....--. s-.'ft - .5rs =
.f" POMONELLA PUDDING.
Ina two quart pail put n quart
of ;tpples, pared and sliced, over
which put half a cup of sugar, a
pinch of salt and two ounces of but
ter. Make a batter of two cups Of
-four, II spoonful of b%utter(or clear
beef dripping,) a little salt and two
full teaspoons of Royal baking pow
der. Wet up with milk, and roll
out of a size to cover the apples in
the pail. Cover the pail and set in
a kettle half full of boiling water.
Cover the kettle and keep it boiling
briskIy for two hours. Turn out
upside down and serve. Use wine
or vanilla sauce.
Many seem to think that they
have made toast when they brown
the outside of a slice of bread. Have
they? The object in making toast
is to cvaporate all moisture from the
bread, and holding slice overthe fire
to SINCE does not accomplish this; it
only warns the moisture, making
the inside of the bread doughty and
decidedly i~ndigestible. The true
way Of preparing it is to cut the
bread into slices a quarter of
an inch thick, trim off all crust,
put the slices in a panor plate, place
them IN the oven-which must not
be too hot-take them out when a
delicate brown and butter at once.
/ dlL PIE.
Make two very thin cakes of
Indian meal, -four and soda, just as
for corn bread, and wet it with sour
milk and bake them in a quick oven
Make a gravy of one teaspoonful
of butter, the same ofsfour, a cup Of
milk and salt and pepper. When
it is boiling, drop in cold, sliced,
hard boiled eggs; leave them in long
enough to heat, but don't let them,
boil up or they will fall to pieces.
Butter one of the hot Indian cakes,
lay it in a round pan Or dish, pour
on the gravy and eggs, and lay On
the other cake, buttering it on, the
top and ssprinkling on pepper and
A DELICIOUS SIDE DISH.
Cut the remains of cold boiled or
roasted chicken in small pieces.
Make sauce Of n pint Of cream,
two ounces of butter, the yolk Of
of one egg, beatensand Tablespoon
full ofcornstarch or arrowroot, seas
oning with salt and white pepper, a
little sugar, one teaspoonful of
anchovy sauce and n bay leaf.
Put the pieces of chicken in this
sauce in a stewpan and simmer for
half an hour. Stew some rice quite
soft in milk, seasoning with salt and
pepper. Put the chicken in the
center of dish and place the rice
around it as a border and serve.
A small refrigerator is easily
made, thus: Take a new flower pot,
wash it clean, wrapit in a wet cloth
and set over butter It will keep it
as hard as if on ice. Milk. if put