The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-05-26
Aousehold.
WHITE CAKE.

WHITE AXE
Whites of four eggs, one cupful OF
white sugar, one-half cuptul sweet
milk, two tablespoontuls baking
powder, lemon extract and two cup
fuls -four.
COFFEE CUsTARD.
One pint strong coffee, one pint of
milk, boiled together; six eggs beat
en- with a cup and a half Of sugar;
bake in a moderately hot oven, but do
not boil it.
COCOANUT CUsTARD PIE.
Crate one %cocOanut; add three
eggs and one and one-half cup of SUI
gar; beat we'll, and add the milk of
the nut, n cup of sweet milk and a
piece of butter the size of a walnut.
This is sufficient for three pies.
BEEF TEA.
Cut one pound of beefsteak into
dice, put them into a jar, keep in
oven twelve hours. When all the
Juice of the meat has been extracted
by heat add boiling water till it is of
the required strength. Season to
taste.
STIRRED BREAD.
One quart flour, two large tea
spoonfuls baking powder, two tea
spoonfuls salt, two eggs and sweet
milk to make a stiff batter; bake in
a loaf in a biscuit tin. To be broken,
not cut, and eaten hot. Water may
be used instead Of milk by adding a
spoonful of butter.
HOW TO PRESERVE HAM.
Cut the ham in slices as usual for
frying, then try it Il little and pack
in ii stone jar, and cover with melted
lard to keep the air from it. When
you wish it for the table take out
the necessary amount and cook as
usual. In this way ham can be kept
sweet through the warmest weather.
CHOCOLATE CUsTARD.
Make a boiled custard with one
quart Of milk, the yolk of six eggs,
six teaspoonfuls otsugarand one-halt
cup of grated vanilla chocolate. Boil
until thick enough, stirring all the
time. When nearly cold flavor with
vanilla: Pour into cups and put the
whites of the eggs beaten with some
powdered sugar on top.
LAYER CAKE.
When making layer cake which is
to have a filling Of fresh fruit, or M
of any kind which ought not to be
put in until it is time to serve, it
should be taken from the tins in
which it is baked and be placed on
the tins turned upside down. Take
the precaution to heat these tins if
they have cooled, in order to pre-
vent the cakes falling.
SUBSTITUTE FOR COFFE
Agood substitute for coffee is choc-
olate made with three quarters water
and one-quarter milk. Four square
inches OF Bakers chocolate will
make four cups. When the milk
and water boil mix in the chocolate,
which should be first melted in hot
water. Add a little sugar. A few
spoonfuls Of whipped cream put in
just before serving adds to the taste.
ORANGE sHoRTCAKE.
To make "a delicious orange short
cake, slice oranges and sprinkle with
sugar an hour or two before using.
To a quart of -four add two teaspoon
fuls of baking powder and rub into
it two tablespoontuls of butter or
sweet lard; moisten with cold water
to a soft dough. Roll, bake in pie
tins, split open and put oranges be-
tween. Eat with sweetened cream
CURRANT CAKES.
One pound flour, one-half pound
butter, three quarter pound sugar,
four eggs, one-half pound c%urrants,
we'll washed and dredged; one-half
teaspoonful soda dissolved in hot
water; one-half lemon, grated rind
and juice; m teaspoonful cinnamon.
Drop from a spoon upon we'll but
tered paper, lining a baking-pan.
Bake quickly.
TO SERVE EGGs-BAKED OR sHIRRED.
Butter a deep earthen pie dish, or
china or stone dishes made expressly
for this method of cooking eggs, and
into it break carefully as many eggs
90 o,n r,o,nl ron 40 rr+hD-4