The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-02-24

CFdulc. Liz OfcH 81 III OC 90
near the right temperature as pos
sible, not quite so hot as for biscuit,
for it is too hot, and the door has to
be opened to let in cool air when
the cake is partially cooked, then
it is very apt to fall.
cocoNUT PIE.
One pound grated cocoanut, one
half pound powdered sugar, one
glass of brandy, two teaspoontuls
lemon juice, four eggs (white and
yolks separately, two teaspoontuls
vanilla. Rub the butter and sugar
together; beat light with the brandy
and lemon juice; stir in the beaten
yolks, lastly the cocoanut and the
whites alternately. Bake in open
shells. Eat cold with powdered
sugar sifted over it.
LEMON MARMALADE
To make lemon marmalade slice
the lemons very thin, only taking
out the seeds; add three pints Of
cold water to each pound of fruit,
after being cut in pieces; let it stand
twenty-four hours; boil it until
tender; pour into a bowl until
the following day, weigh it, and to
every pound of boiled fruit add Il.
pounds of lump sugar; boil the
whole together until the syrup
.%jellies and the chips are rather
transparent.
CROQUETTES.
Half a pound of cold meat,
three tablespoontuls finely chopped
suet, three tablespoonfuls of bread
crumbs, three tabiespoonfuls of
chopped parsley, n egg, salt and
pepper, a little gravy made from the
bones. Mince the meat finely, chop
the suet, add all the dry ingredients
and seasoning, mix well, moisten
with a little gravy and make up
into balls Or small rolls. Dip
each into egg and bread crumbs,
fry in hot lard. Serve with hot
lard. Serve with fried parsley.
POTATO BISCUIT.
Eight potatoes of medium size
mashed very fine, four teaspoonfuls
of butter melted, two cups Of milk
lukewarm, one cup of yeast, flour
to make a thin batter, two table
spoonfuls of white sugar; stir all the
above ingredients together except
the butter, and set the sponge until
light; four or five hours will be re-
quired; then add the melted butter
with a little salt and flour enough
to make a soft dough, set tn
aside for four hours longer, roll out
in a sheet three-quarters Of an inch
thick, cut into cakes; let them rise
one hour and bake.
GINGER CRACKERS.
To make ginger crackers one re-
quires one pound of brown sugar,
one pound Of butter, four pounds OF
-four, one quart of molasses, two
ounces of ground ginger, two n
of ground cloves. Put half the
-four into a large bowl, and rub the
butter into it with the hands until
it becomes as fine as pulverized
sugar; then add the sugar, molas-
SEES and spices. Work in gradually
the rest of the -four, and. knead it
as thoroughly as for bread. The
more it is kneaded the crisper and
better the crackers will be. Roll
out thin, cut with a round cake
cutter, and bake in a moderately
heated oven.
SPONGE CAKE FRITTERs.
Six or eight square (penny)
sponge cakes, one cup cream, boiling
hot, with a pinch of soda stirred
in; four eggs, whipped light, one
tablespoonful co%rnstarch, wet up in
cold milk; one-quarter pound cur
rants, washed and dried. Pound
the cakes fine and pour the cream
w them. Stir in the cornstarch.
Cover for half an hour, then beat
until cold. Add the yolks, light
and strained, the whipped whites,
then the c~urrants thickly dredged
with flower. Beat all hard together.
Drop in spoontuls into the boiling
lard, try quickly, drain upon a
warmed sieve and send to the table
hot.
TO MAKE A COAL FIRE.
There is as much art in making a
coal fire as there is in any other of the
arts of housekeeping. In this season
a fire should be made in the CRATE
that will last through the day, Civ