The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-02-17
8snsehem.
STUFFED ONION.

1O OANAOANs #%
Remove the centre Of large onions
and fill the cavity with a stufing of
chicken or liver; bake in a buttered
dish until brown.
POTATO CROQUETTES.
Make a soft paste of finely mashed
potatoes, a little flour and enough
egg to moisten, seasoning with
salt. Mould into balls or roll; dip
in beaten egg and then in fine bread
crumbs and fry brown in boiling fat.
FRIED BREAD.
Beat three eggs and season them
with salt and pepper; cut some
bread in thin slices and dip them
in the beaten egg and fry a delicate
brown in hot lard.
WHITE CAKE.
One cupful white sugar; whites
of three eggs; six tablespoonfuls
melted butter; halfcupfnI sweet
milk; one and a half cupfuls -four,
into which a heaping teaspoonful
baking powder has been sifted.
Flavor with lemon or vanilla.
DELICATE CAKE.
Of three-quarters of a cup of but
ter, beaten to a cream, with two
cups of powered sugar, add three
cups of -four sifted, with two
teaspoonfals Of baking powder, one
cup Of sweet milk, one teaspoonful
OF essence Of almonds, and the
whites of six eggs that have been
beaten to q stiff frOth. Bake in flat
tins, we'll buttered, and cover with
icing when cool.
To a chicken, or any equal guam
tity of fresh meat, add n gallon
of water, an onion, IA slice Of bacon,
one tablespoonful of -four, a tea
spoonful of pepper, a %teaspoonful of
of salt and a bunch OF thyme or
parsley. Beat up in Il tureen the
yolks of two eggs, with a cup Of
milk and a small lump Of butter.
Pour the soup, when done, in the
tureen on this boiling hot.
From four to eight very fresh eggs;
break them singly and carefully.
When they are sufficiently whisked,
pour them through "a sieve and re-
sumo the beating until they are
very light; add to them half a
teaspoonful of salt, season with pep
per. Dissolve in a small %fying-pan
two ounces of butter, pour in the
eggs, and as soon. AS Omelette is we'll
risen and firm throughout, slide it
into a hot dish, fold it together like
a turnover, and serve at once.
ORANGE SNOW.
Orange snow is delicious when
prepared after the following method:
An ounce of isinglass is dissolved in
a pint OF boiling water. 1t is then
to be strained and allowed to stand
until it is nearly cold. Now mix it
with the juice Of six or seven
oranges and one lemon. Add the
whites of three eggs and sugar to
taste. Whisk the whole together
until it looks white and like a
a sponge, Put it into a mould and
turn it it out the following day.
POTATO SALAD
Slice thinly eight or ten good
sized Irish potatoes (hoiled and
cold), chop finly one good-sized
apple, II small onions, rinse and
chop the leaves of a large handful
of green parsley. Spread a layer
of the potatoes in a chopping tray,
sprinkle literally with salt, then
half the parsley, apple and onions,
then the rest of the potato, then
more salt and the other half of the
parsley, apple and onion; pour
half a teacup of sweet oil or
melted butter over the whole, with
a small cup Of vinegar. Mix the
whole carefully SO as not to break
the potatoes.
CREAM COOKIES.
Two cupfuls thick; rich ream
two cupfuls sugar; three eggs; two
teasp0onfuls cream tartar (unless
the can be quite sour, in which
cas- the cream tartar will not be
needed); seven or eight cupfnls of
flour, depending on the thickness of
the cream. They should be soft.
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