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

urencn Iue HOWCf-pOI VIII WdIoI
set in a cool place until morning, OF
if done at breakfast the butter will
be hard at supper time.
DREAMED POTATOES.
To cream potatoes chop some cold
boiled potatoes. Put two or more
tablespoonful ofbutter into a frying
pan, when hot rub into it smoothly a
spoonful of -four, but do not brown
add a cup Of rich milk, and when it
boils a teaspoonful Of chopped par
sley, pepper and salt, then the pota-
toes. Boil up we'll and serve. | have
used instead of butter pork or ba-
con grease and sometimes for vari-
ETY. a little chopped onion.
STUFFED FILLETs OF VEAL.
Cut up a fillet of veal into slices
an inch thick and six inches long,
beat until quite fiat; spread a layer
of meat forcemeat on them; roll and
tie round with a string; place in a
stewpan lined with slices Of bacon,
season with salt and pepper, moisten
with a tumblerful of stock, and cook
over a slow fire; when done dish up
a pyramid, pass the auc through a
fanny, clear off all grease and pour
over the fiIlets.
HOT CABBAGE SALAD.
Take a firm, white head, shred or
chop enough to nearly fill a quart
dish, put it in the dish, sprinkle the
top with half teaspoonful Of black
pepper and two or three tablespoon
tuls of white sugar; put half cup
Of butter in a spider; when it is
brown stir into it the following mix
turc: Half cup of sour cream, three
well-beaten eggs, half cup OF vine
gar; let it boil a moment and pour
it over the cabbage; cover and keep
in a warm place until wanted.
RICH CHOCOLATE PUDDING.
Beat to a cream six ounces of but
ter, add a quarter of a pound of gra-
ted chocolate; three ounces Of SUI
gar and by degrees the yolks of
eight eggs, with a quarter Of pound
of grated bread. Pound together to
a powder a quarter of a stick of va
nilla and eight cloves; add to these
the pudding, stirring in at the last
the whites Of the eight eggs beaten
to a froth. Butter a mould we'll,
pour in the pudding and boil an hour
and a half. Serve with sauce.
CUP PLUM PUDDING.
Take one cup each Of raisins, cur
rants, flour, bread-crumbs, suet and
sugar; stone and cut the r~aisins, wash
and dry the %currants, chop the suet
and mix all the above ingredients we'll
together; then add two oupces OF
cut candied peel and c~itron, a litt'e
mixed spice, salt and ginger, say
half a teaspoontul Of each, stir in
four w~ell-beaten eggs, and milk
enough to make the mixture so hat
the spoon will stand upright in it; tie
it loosely in a cloth or put it in a
mold, plunge it into boiling water,
and boil for three and a half hours.
SNOWFLAKE SAUCE.
Take half pound of nice butter,
one pound sugar, (pulverized, let it
be if possible,) and a tea cupful of
nice sweet cream Wash carefully
the salt from the butter, and cream
it well, then put in the sugar, which
must also be creamed with the but
ter. Put the cream into a pitcher,
and then, as you stir the butter and
together until light and
smooth, pour this into it in as small
stream as possible. This is neces-
sary in order to make the mixture
Of the proper consistency. Season
with lemon juice and rind, a tea
spoonful of vanilla or rosewater, as
you fancy. If you have only granu-
Iated sugar at hand, make the sauce
The day before it is needed and set it
away in a cool place. After prepar-
the sauce as directed, wet your
hands and make it up into little pones
ike corn-bread, or into a round
shape like a pat Of butter, and serve
upon a small fiat dish. 1t should
be made several hours before
dinner time. In helping slice it with
4 silver knife and lay it upon the
plate beside a slice OF the pudding
which it is meant to be eaten.
Fhis is a delicate sauce that can
fail to please. With plum or
other fruit pudding it is p~aHicularly
nice.