The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-05-12

chop it not very fine. To one pint
of the chopped meat add one-half as
much cold mashed potatoes, two la
blespoonfuls of bread crumbs, the
same quantity of butter. Moisten
all with a half cup of water; season
with salt and pepper and lake half
an hour. Do not use too deep a dish
to bake in.
PRUNE PUDDING.
A delicious prune pudding is made
by stewing a pound of prunes till
they are soft ; remove the stones,
and sugar to your taste; add whites
of three eggs beaten to a stiff froth,
make a puff paste for the bottom of
the pudding dish after beating the
eggs and prunes together till they
are thoroughly mixed, spread them
on the crust, bake for half an hour,
or till you are sure the crust is done.
SCOTCH CAKE.
Take one-half a pound of slightly
sailed butter and one pound of -four;
then mix flour and butter with
hand then add four ounces of loaf
sugar aud work all into a smooth
ball then roll out. until it is half an
inch thick prick over with a fork
and pinch round the edges and bake
for one-half an hour in oven, with
moderate fire, in round or square
pan according to taste.
GINGER POUND CAKE.
Six cups of flour, two cups each Of
butter, brown sugar and molasses,
eight eggs, tablespoonful each of
cinnamon, ginger and soda and two
nutmegs. Dissolve the soda in a
cup of sour milk. In baking take
particular pains not to let the cake
scOrch, for gingerbread is of all cakes
the easiest to burn. Line the pans
with creased paper and put a brown
paper over the top to prevent the
crust forming too quickly.
cocoANUT CAKE.
Two eggs, n cup of white sugar,
half a cup of sweet milk, quarter of
cup o fbutter, n and one-half cups of
flour, n and one-half teaspoontuls
Of baking powder. Bake in a mod
crate oven in pans n inch deep.
To prepare the dessicated cocoanut,
beat the whites of two eggs to a
stiff froth add n cup OF %pulveriz-
ed sugar and the cocoanut, after
soaking it in boiling milk. Spread
the mixture between the layers of
oaRo onH ny,op fho TON
SWEET WATERS.
Six eggs; one pint -four; two
ounces melted butter; one and one
half cups powdered sugar; one cup
milk one teaspoonful nutmeg. Beat
whites and yolks separately and We
ny stiff, rub the sugar and butter to-
gether, and work in first the yolks.
then the milk, then the -four and
whites. Bake in well-buttered wa
fer or waffie-irons very quickly,
browning as little as possible. Roll
them while hot upon a smooth,
round stick, not larger than your
little finger, slipping it out carefully
when the cake takes the + right shape.
These little cakes are an acceptable
addition to any tea or supper table,
and look we'll among fancy cakes in
a basket.
PPL CHARLOTTE.
Nearly a quart of fine, stale bread
crumbs; a full quart Of sliced sour
apples. Into a well-buttered pud-
ding dish put a layer of apples, then
a layer of bread crumbs, plenty of
bits of butter, a half-cup of sugar, a
little salt and nutmeg. Repeat this
until the dish is full, having a thick
layer of apples and a good allow
ance of butter and sugar on the
top. Cover the pudding dish and
bake slowly one hour; then with a
spoon press the apples into the juice,
frost the top and brown in the oven.
May be eaten hot or cold, with or
without sauce. By emitting the
butter and substituting a cup Of
milk, the apple charlotte is free from
the objection of being too rich for
children, and is still very delicious.
RAIsIN CAKE.
Beat to a cream one pound of pull
verified sugar with three-quarters-of-
a-pound of good butter; then stir in,
one at a time, eight eggs, beating
constantly; then add gradually one
full pound Of good underground