The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-06-02
RICE CREAM.

E ~ "a 81
One cup Of rice boiled soft, but
not to a paste. Two cups of milk,
four eggs, a cup of sugar, vanilla ex-
tract, a cup of whipped cream. Make
the eggs, milk and sugar into a GUS
tard, season with vanilla. Scald the
milk first, pour this upon the beaten
eggs and sugar, and let it get almost
cold before you beat in the whipped
cream. Set to form in a wet mould
on ice. When you are ready for it,
turn out on a glass dish. ..s.
QUEEN OF PUDDINGs.
One pint of nice bread crumbs to
one quart of milk, one cupful Of su-
gar, (half in the pudding and half
saved for the top,) the yolks Of four
eggs beaten, a piece Of butter the size
Of an egg; flavor to taste. Whip
the whites of the eggs stiff, and beat
in the half cupful of sugar saved.
Spread over the pudding a layer Of
jelly or any sweetmeat you may pre-
fer. Pour the whites of the eggs
over this, replace in the oven, and
bake lightly.
APPLE DESSERT.
Pare and core large, sweet apples
and fill with butter and sugar. Set
each apple on a round piece of stale,
crustless bread. Put a little water
in the pan, sprinkle sugar over all,
and bake till done. Carefully re-
move to the serving dish and cover
with an icing made Of the whites Of
two eggs and powdered sugar. Dot
over with bits of red, acid jelly. Or
the apples may be baked without
the bread, piled up in pyramid form
and frosted.
BANANA CAKE.
Take one cup of butter, two cups
sugar, one cup sweet milk, five eggs,
three cups -four, three small tea
spoons baking powder; rea but
ter and sugar; beat whites of eggs
separately and bake in layers. Make
an icing of the whites of two eggs
and one and a half cups powdered
sugar; spread this on the layers and
then cover thickly and entirely with
bananas sliced thin flavor frosting
for the top with vanilla. Eaten with
good ice cream, this makes almost
an ideal desert for Sunday dinner
in hot summer weather.
JELLIED APPLE PUDDING.
Put a teacupful of tapioca and a
tablespoonful of salt into ut and a
half pints of water, and let them
stand five hours where it will be
quite warm, but not hot enough for
the water to boil. Two hours before
dinner time peel six large apples,
and take out the cores without divid-
ing the apples; put them into a pud-
ding baking dish, and fill the holes
with sugar into which has been
grated a little nutmeg or lemon rind;
add a teacupful Of water, and bake
for one hour, turning the apples to
prevent their drying. When the
apples are quite soft, pour the tap
ioca over them, and bake for an
hour longer. This pudding is to be
eaten with snowflake or other hard
sauce made of butter and sugar
creamed together. Sage may be used
in place of the tapioca. Wherever
known this pudding is IA favorite.
BEEF TONGUE.
Choose one as plump and smooth
as you can. Soak it in cold water
the night before it is to be cooked.
In the morning wash it in fresh wa
ter. Put it in a large pot Of cold
watcr and boil it steadily for five or
six hours, till it is so tender that a
twig from a corr broom will easily
penetrate it. When you find it is
thoroughly done take it up and peel
it carefully. If quite cooked it will
almost melt in your mouth. Itshould
be cut in round slices, and is much
better cold than warm. Sleeps
tongue, boiled and picked, are not
to be despised, and tongue toast is
entitled to a great deal Of respectful
attention. For the latter make some
slices Of toast, not very thick,
Drowned evenly all over on both
sides, and minus crust. Butter it
slightly. Crate with a large CRATER
a liberal sufficiency of cold tongue
and spread it thickly over the toast.
Lay the slices side by side on a
large dish. Serve at breakfast, lun-