The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-04-07

OdACu III LII Ivan . %# 'oAAA 80
we'll together with the hand, make
into rolls about three inches long
and half the thickness, and brown
in a hot oven fifteen or twenty min
utes, or you may spread the hash in
a well-greased breadpan and set it
in the oven, when Drowned on the
bottom turn into a dish crusted side
up and send to the table.
FLORENTINE PUDDING.
Put a quart of milk into your pan,
let it come to a boil, mix smoothly
three tablespoonfuls of c%orn-starch
and a little cold milk, add the yolks
of three eggs beaten, half a teacup
of sugar, flavor with vanilla, lemon
or anything your fancy suggests,
stir into the scalding milk, continue
stirring till the consistency of starch
ready for use, then put into the pan
or dish you wish to serve in; beat
the whites of the eggs with a teacup
of pulverizcd sugar, spread over the
top, place in the oven a few minutes
till the frosting is a pretty brown.
Can be eaten with cream, or is good
enough without. For a change you
can bake in cups.
SCALLOFED EGGS
Three eggs, half a cup minced
ham, a little cream, tablespoonful
melted butter, salt, one cup of bread
crumbs. Butter the bottom of a
small dish, soak the bread crumbs
with a little milk, melted butter n
salt, till soft, then line the bottom
and sides of the pan with bread,
then a layer Of ham mixed with
cream. Cover the pan closely with
a plate or some dish and set in the
oven till smoking hot. Beat the
eggs, whites and yolks separately,
till they are stiff. Season with pep
per and salt, add melted butter and
one tablespoonful of cream; pour
this on the ham return to the oven
and bake till the eggs are firm.
Serve hot for breakfast.
CHARLOTTE RUSSO.
An easy way to make Charlotte
russo is to take about one-titth of a
package of gelatine and a half a cup
full of cold milk place this in a far
ina boiler if you have one, if not set
a basin containing it into a pan or
pail of boiling water; stir until the
gelatine is dissolved, pour into a
dish, and place where it will cool
rapidly; then take a pint of perfect
ly sweet cream, beat it with an egg
beater until it is light and thick:
flavor the cream with lemon or va
nilla and sweeten to your taste
when the gelatine is cold, or at least
cool, stir it into the cream and pour
this over the lady fingers which you
have arranged in a glass dish or
mould to vary the appearance of
the dish you can split the lady fing-
ers and cover the cream with them.
RELIEF FOR TOOTHACHE.
For ordinary nervous toothache,
which is caused by the sys-
TEN being out of order or by excess
sive fatigue, a hot bath will so
soothe. the nerves that sleep will
naturally follow, and upon getting
up, the patient will feel very much
refreshed and the toothache gone.
For what is known as ".jumping'
toothache, hot, dry flannel applied
to the face and neck is very effect
i've. For common toothache, which
is caused by Indigestion, or by
strong, sweet acid or anything very
hot or cold in a decayed tooth, a lit
tie piece of cotton stepped in strong
camphor or oil of cloves is a good
remedy. Care in the diet, especially
when the bowels are disordered, is
helpful to mitigate toothache. If
the tooth is much decayed, nothing
is better than it's extraction.
CABBAGE SALAD.
Slice a small, white cabbage very
fine with a sharp knife. Put half a
cup of vinegar in one saucepan, and
half a cup of milk in another. When
the vinegar is hot, add one table
spoonful of granulated sugar. one
tablespoonful of butter and salt and
pepper to taste. Let all come to
boiling point, and then add the fine
ly-cut cabbage, set the pan on the
range where it will not boil but be
kept very hot, covering closely.
When the milk is hot, mix with it
one well-beaten egg and set it on
the fire, stirring until it thickens.
Turn the cabbage into a salad bowl,
pour the hot egg and milk over it,
MIXING t~hOrOurhly, with civ,