The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-05-19
A

consistency to roll into balls, and
mold into the shape of chocolate
cream drops. Dissolve in a bowl of
tin some chocolate by placing it on
the 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 cream drops are ready dip
them in the chocolate, place OF 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.
CURLED wAFFLEs (swEET).
Six eggs, one pint of flour, two
ounces of melted butter, n and
one-half cups powdered sugar, n
cup of milk, one teaspoonful of nut
meg. Beat whites and yolks sepa-
rately and very stiff, rub the butter
and sugar together, and work in
first the yolks, then the milk, then
the flour and whites. Bake a we'll
buttered wafer on waffle irons very
quickly, browning as little as posi-
bic. Roll the whole hot upon a
smooth round stick not larger than
your little finger, slipping it out
carefully when the cake takes the
right shape. An acceptable addition
to the tea table, and looks well
among fancy cakes in a basket.
NUT CAKE.
One cup Of sugar, one-half cup OF
butter, one-half cup OF milk, two
eggs, twO-thirds teaspoonfnl of
cream tartar, and one-third of soda,
2! cups of flour and one cup of
chopped walnuts or almonds. Beat
we'll. The following will make a
nice frosting for the same: Icing:
Soak two teaspoonfuls of gelatine in
n tablespoonful Of cold water. Set
on the stove for twenty minutes,
and then add two tablespoonfuls Of
hot water and one cup of sugar.
Beat until it foams, and put on after
the cake has cooled a little. Cocoa
nut or chocolate makes a nice varia-
ton for this trosting.
WASHING COLORED GOODS.
Powdered borax put in the water
II which scarlet napkins and red
bordered towels are to be washed
will prevent their fading, also red
stockings or calico or muslin dresses
with bright colors. Delicate blues
may be saved from fading by putting
an ounce of sugar of lead into a
pailful of water. Let the article
soak in it an hour or two, then dry
it, and it can after that be washed
without changing color. But be
careful and not put the hands into
the water. If there should chance
to be a scratch or cut, or the skin
off the hands, the sugar of lead will
poison one. Put the cloth under
the water with a wooden spoon 0
clean stick. Take it from the water
in the same way and throw it across
the line out Of the sun. When it
has drained d few moments pull it
out smooth on the line by a prudent
use of the fingers.
Take tripe, promising that it has
been carefully cleaned and partly
cooked, Il Or two pounds, cut it into
pieces three or four inches square
and boil it until it is perfectly tender
throughout, about two hours. Half
boil in water in another saucepan
four good-sized onions. Then pour
off water and finish boiling in milk.
When soft enough to mash take
them out and mix with milk, a bit
of butter and a teaspoonful of corn
starch, if you have it, if not -four,
previously smoothed with water.
Let it come to a boil, return onions
to it, season with salt and pepper
and let it come to a boil again.
Now, the tripe being done, transfer
it to a deep dish and pour the onion
sauce over it. Or, having boiled
tripe and cut into pieces as directed
above, make a batter of two beaten
eggs, two tablespoonfuls of flour
and half a pint of milk. Have boil
ing in the frying pan "a lot" of the
drippings of roast beef or roast veal.
Dip each piece of tripe twice into
the batter, then lay it in the pan
and fry it brown. Tripe is an ex-
tremely digestible substance and
brings no unpleasant dreams.