The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-05-05
WHITE LAYER CAKE.

A very good white layer cake is
made by beatinglone cupfof butter
to a cream, stir 'intoAit u cups -four;
it will take time to do this but it can
be done; then add one cup Of sweet
milk and one cup of corn starch in
which you have mixed two teaspoon
fuls of baking powder; lastly add
the whites of eight eggs, beaten to a
| stiff frOth and with two teacups of
sugar beaten with them flavor to
suit your taste.
a APPLE SOUFFLE.
One pint of steamed apples, one
tablespoonful Of melted butter, half
a cupful of sugar, the whites of six
eggs and the yolks of three, a slight
grating of nutmegs. Stir into the
hot apple the butter, the sugar and
nutmeg and the yolks of the eggs
well-beaten. When this is cold, beat
the whites of the eggs to a stiff froth
and stir into the mixture. Butter a
three-pint dish and turn the soufie
into it. Bake thirty minutes in a
hot oven. Serve Immediately with
any kind of sauce.
ICE-CREAM CAKE.
One cup of sugar, one-half cup of
butter, one-half cup of sweet milk,
two cups of flour, n and a half
teaspoonfuls OF baking powder, the
whites of three eggs well beaten,
one teaspoonful Of vanilla make
three layers and bake in a hot oven.
Frosting-Yolks of three eggs, n
cup of sugar, one-half teaspoonful of
vanilla beat fifteen minutes, when
it will be like cream. Put this on
each layer and on top Of the cake,
then set in a hot oven for a few min
utes till the frosting is a little set,
then take out and when the cake is
cold the frosting will be firm.
ONG DROPS
Sponge drops are nice to mix with
other cake in the basket. Beat four
eggs to a stiff froth then stir in one
heaping cup Of sugar and n cup
and a third Of flour. One teaspoon
full of baking powder should be thor-
oughly mixed with the -four. Fla
vor with lemon and drop from a de-
sert spoon on buttered paper spread
on tin plates. The oven should be
hot and the cakes will bake in a few
minutes. They require watching,
as they + very likely to brown too
much.
CREAM PUFFS.
One-half pound of butter, three
fourths of a pound of prepared flour,
six eggs, two cups of warm water.
Stirthe butter into the warm water;
set over the fire and stir to a slow
boil. When it boils, put in the flour.
Cook one minute, stirring constant
ly. Turn into a deep dish to cool.
Beat the eggs light-yolks and
whites separately-and whip into
the cooled paste, the whites last.
Drop in great spoonfuls upon but
tered paper, not so near as to touch
or run into each other. Bake about
ten minutes in a quick oven, until
they are of a golden brown.
POACHED GIGS.
Eggs + poached by dropping
them raw from the broken shells in
to a pot of boiling water; lift them
from the water in a perforated la
die, and do not let them remain long
enough in the water for the whites
to be made Opaque. The beauty Of
a poached egg is the visibility of the
yellow yolk as seen through the
semi-transparent white envelope.
Served on a slice of hut buttered
toast, and lightly sprinkled with
pepper, a poached egg is most appe-
tizing. In the Spring of the year,
as a top dressing to boiled green's Of
any kind, eggs prepared this way
are almost universally liked.
GROUND RICE CAKE.
Take half a pound of white sugar
and quarter of a pound Of sweet but
ter and stir together until perfectly
white. Add the grated peel of a
lemon and four eggs, yolks and
whites beaten separately, half a tea
cup of sweet milk, half a teaspoon
full of salaratus dissolved in a very
49,.