The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-12-15

vanilla or lemon. Pour into a but
tered dish and before it gets perfect
ly cold cut into squares, by running
a knife up and down the dish, about
an inch big. 1t will break nicely
when cold.
OKRA CONDO.
Chop a pound of veal into pieces
an inch square, cut a slice OF ham
into dice, and slice three dozen extra
pods, one onion and a pod of
pepper ; sprinkle them lightly with
flour and fry until a nice brown in a
tablespoonful of lard. Add to this a
half gallon of boiling water, and boil
gently for two hours. When half
done, put in two tablespoonfuls of
tomatoes, and just before sending to
the table season with any preferred
herbs. Serve with boiled rice.
LEMON CREAM PIE.
The juice and grated rind Of one
lemon, one cup of white sugar, the
yolks oftwo eggs, three tablespoon
fuls of sifted -four and rich milk
enough to fill your plate or pan.
This makes a large pie and should
be made with an under crust only.
Bake until nearly done, then take
it from the oven and spread it owe
the beaten whites of two eggs, with
two tablespoonfuls of powdered
ugar. Set back in the oven until
brown. Eat cool, or quite cold.
FROSTED PEACHES.
Twelve large, ripe peaches, free
stones, whites Of three eggs whisked
to a standing froth, two spoonfuls
water, n cup powdered sugar. Put
water and beaten whites together,
dip in each peach, when you have
rubbed off the fur and rolledin pow
dered sugar. Set carefully upon the
stem end upon white paper laid on
a waiter in a sunny window. When
half dry roll again in sugar. Expose
to the sun and breeze until dry, then
put in a cold, dry place until ready
to arrange in glass dish for the
table.
POTATO PANCAKES.
Potato pancakes make an excel
lent dish for supper. Serve with
the same embellishments in the way
of pickles, sauces, as you would do
were the dish you wer offering fried
oysters. Crate a dozen medium
sized potatoes, after peeling them
and washing thoroughly. Add the
yolks of three eggs, a heaping table
spoonful -four, and if they seem too
dry, a little milk will do to thin
them, with a large teaspoonful of
salt and lastly the whites of three
eggs beaten. stiff, and thoroughly
beaten in with the potatoes. Heat
your griddle and put butter and
lard in equal proportions on it, and
fry the cakes until they are brown.
Make them a third larger than the
ordinary size of the pancake.
INDIAN PUDDING.
Have m quart of milk in a stew
pan over the fire, just ready to boil;
stir into this four tablespoonfuls Of
Indian meal which has been moist
ened in cold milk enough to render
it of a lumpless, creamy consistency;
after it is thoroughly mixed in hot
milk add three tablespoonfuls of
molasses; add a teaspoonful of salt
after it has boiled rapidly ten or ff.
teen minutes, and you are ready to
pour it into a wcll-buttercd pudding
dish. 1t will bake so as to be as
good as the average in two hours,
but remember those brick oven pud-
dings that sat in the oven all night
and were the better for it, and, after
it has baked thoroughly, set in the
hot closet Of your range and give it
all the time you can, the more the
better. Six hours is three times as
we'll as two. Add butter now and
then to keep the top from burning.
BEEF ROLL
Chop two pounds Of lean beef very
fine; chop and pound in a mortar
half a pound Of bacon and mix it
with the beef. Season it with pep
per and salt, a small nutmeg, the
grated rind of a lemon, the juice of
a quarter of it, a heaping tablespoon
full Of parsely, minced fine; Or it can be
seasoned with an additional table,
spoonful of onion or if no onion or
is at hand, with summer
and THYME. Bind all these