The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-10-20

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spread with the meringue made Of
the remaining whites and sugar;
brown lightly and quickly in a hot
oven; eat cold.
CELERY SAUCE FOR TURKEY.
Boil a head of celery until quite
tender, then put it through a sieve,
put the yolk Of an egg in a basin,
and beat it well with the strained
juice of a lemon, add the celery, and
a couple Of spoonfuls Of liquor in
which the turkey was boiled; salt
and pepper to taste.
CORN FR1TTERs.
Cut the corn from the cob and
mince with a keen chopper, bruis-
ing as little as may be; allow two
eggs to a heaping cupful of the
minced grains, a half-cupful of milk,
a tablespoonful Of prepared flour, a
tablespoonful of salt and a teacupful
of melted butter. Beat the eggs
light, add the milk, butter, salt, fin
ally the -four. Bake on a griddle
ana SenQ IN very not.
EGG BISCUITS.
One quart Of prepared flour, a
tablespoonful OF: lard and twice as
much butter, a teaspoonful Of salt,
two cups of milk, the yolks of two
eggs beaten light. Salt the -four
and sift it twice in a bowl, rub in
the shortening thoroughly and
lightly; mix the yolks and milk
together and pour into a hole in the
flour, work into paste with as little
handling Is possible; roll into a
sheet half an inch thick; cut into
round cakes and bake in a Toured
pan. Eat hot.
LITTLE DUMPLINGS.
This recipe for little dumplings
for stew requires sour cream and
sour milk or sour buttermilk. Half
a pint of %buttermiIk or sour milk,
Il pint of sour cream, one teaspoon
full Of soda in the milk, two we'll
beaten eggs, a little salt, and flour
enough, with which is sifted one
teaspoontul Of cream of tartar, to
to make a stiff batter. Drop the
batter by the spoonful into boiling
water. boil for twenty minutes until
the outside is done and put in the
dish with the stew.
APPLE JAM.
If apples are decaying faster than
you can save them, apple jam may
be made that will keep for several
weeks. To every pound of fruit,
weighed after it is pared and sliced
allow three quarters Of a pound of
sugar, and the juice and grated rind
Of half a lemon. Put the apples into
a jar and set this into a pan Of boil
ing water. Let the apples stew
until quite tender, then put them
into a porcelain kettle with the
sugar and lemon juice. Stir until
soft and let simmer for at least halt
an hour.
BOSTON CREAM CAKES.
Pour half a pint of boiling water
over a cup Of butter and while hot
stir in two cups of -four. When the
whole is very smooth and thoroughly
scalded set away to cool. When
cold, break in five eggs, stir until
perfectly mixed, then add one-fourth
teaspoon soda. Butter a pan, drop
in the mixture, a tablespoon in a
place, and bake in a quick oven.
When the cakes are done they will
be hollow, and the top must be
sliced off, the inside filled with cream
and the top replaced.
Cream for inside: Pint of milk,
half-cup of -four, a cup of sugar and
two eggs, stirred together and
heated till of the consistency OF
cream flavor with lemon.
WINE FROM DRIED GRAPES.
The ravages Of phylloxera in France
have not affected the wine crop Of
that country so much as was expect
ed. 1t has, however, led to an
enormous importation Of raisins and
~currants, which it has been found
are manufactured into wine. The
juice used was the water in which
the dried fruit had been thoroughly
soaked. The vine growers naturally
complained; but Investigation has
fully indicated the manufactured
wine. The fruit is obtained from
Greece and Turkey. This new
market for dried fruit will be good
pnuS f,r rol;for,:o -r r,>- or,