The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-03-03

III OALC tc IN v I'm 1880
try are of cookies and doubhnuts,
and there are some very nice ones
made over there. There are penny
and two-penny plum-buns, and car
away-buns, and spice-buns, and the
celebrated hOt-cross buns. One of
the incest of them all is the "Sally
Lunn," named after the young
lady who first made them, more
than seventy years ago. She lived
in. Bath, and every morning and
evening carried them round to the
gentlemen's houses in a large basket
covered with a white damask cloth.
For a long time no n could find
out just how they were made, but
after awhile a baker by the name
of Dalmer bought the business of
her. And this is how she made
them: She took one quart of
flour and mixed with it a half
teaspoonful of salt and three tea
spoonfuls of baking powder, then
rubbed in half a cup of butter, four
beaten eggs and one pint of milk.
She then poured the batter into
round cake tins and baked them in
a quick oven. Dalmer was a mu-
stefan as we'll as a baker, and made
a song and set it to music, all in
praise of "Sally Lunn and herfamous
bum and the buns became such
favorites that barrowS were made
to carry them in to the customers.
In a few years Dalmer retired from
business avery rich man, To this
day, in every town in England. the
Sally Lunn bun is the chief
favorite with grown folks as well
as the children.
las HORsE CAKES.
Many people have a peculiar fancy
for those plain cakes, eaten first in
early childhood; hence, we are glad
to give Il tried receipt for them,
such as can be made at home to
please the children, old and young.
Two quarts of flour, M quart of
molasses mot syrup, n cupfnl of
sugar, half a cuptul Of ginger, four
teaspOonfuls of soda, a cupful of
sour cream and Il heaping table
spoonful of lard. Sift the flour first
and then sprinkle the ginger we'll
through it; add the sugar and mo-
~lasses, putting in lastly the soda,
dissolved in sour cream. Of course
you must have from the timer a
a cutter shaped like a horse, if you
would have the delight of the chill
dren perfect.
POTATO OMELET.
To "A large cupful of mashed po-
tatoes allow three eggs; you may
add four or five, but three will do;
the yolks and whites should be
beaten separately, as they will be
SO much lighter in that case; a tea
spoon even full of salt, half a tea
cupful of milk, and very little sifted
flour, not more than Il heaping tea
spoonful, complete the ingredients,
with the exception of the fiavoring.
Parsley chopped very fine may be
used, or lemon juice, with a little
black pepper, and al audacious
cook may add a ~"traee," ais the
chemists say, of nutmeg. Heat
and grease a large saucepan and
pour the mixture into it. Brown it
lightly and serve hot.
HOW TO CLARITY SOUP.
Just before the soup boils, the
scum that has risen to the top during
the process of heating should be
carefully removed; a little cold
water poured in will assist the par
ticles that compose the scum to rise.
After the soup has boiled, it should
be strained this may be repeated,
then if the soup is not as clear as
you would like to have it, mix one
egg and it's broken shell with a tea
cupful of cold water, then to this
add about a %teacupful of the hot
soup, then stir it all into the boiling
soup; let it boil up we'll, then set
the kettle upon the back part of the
stove, and when somewhat cool
strain it.
PUDDING SAUCE.
81 A very nice sauce for q dark suet
pudding is made by dissolving one
teaspoonful of cornstarch in a little
water; add to it a coffee cupful of
boiling water with nearly a cupful
of light brown sugar; let this boil
for ten minutes. Take one cup of
tart cider, one tablespoonful of but
ter and the yolk of two well-beaten
eggs; let them scald and add to the
hOllinp samoa