The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-04-14

wv" POoLA - ~ -
scald one pint of meal, omit the
-four, and add one pint of bread
crumbs, we'll soaked, one teaspoonful
of melted butter and lard, one egg
and a little salt; thin with milk or
water. Still another way is to
scald the meal, making a stiff dough,
add a little salt and set to rise over
night in a warm place. In the morn
ing the surface will be cracked, indi-
eating lightness. Bake on a we'll
creased griddle in thick cakes.
Serve hot, split and spread with
butter.
SOFT RAISIN GINGERBREAD.
One cup each of sugar, butter,
mOlasses, sour cream or milk; cream
is best. One scant cup of seeded
r~aisins, n teaspoonful of mixed
mace and cinnamon, and n Of
ginger, one rounded teaspoonful Of
soda, sifted twice with four full
cups of flour; two eggs. Rub
sugar and butter to a cream, then
beat in the molasses and spice,
working it until it is several shades
lighter than when you began. Add
the eggs, whipped light, the milk,
at last the flour. Stir we'll, put in
the r~aisins, dredged thickly and beat
two minutes upward. Bake in
shallow "cards" or in patti pans.
Eat warm with cheese.
APPLE PUDDING.
Make a biscuit crust, j.. e., one
quart of flour, three small tea
spoonfuls of baking powder, butter
or lard the size of an egg, teaspoon
full of salt (less if butter is used),
and milk enough to make a soft
dough. Fill deep baking-dish
with sliced apples, sweetened with
molasses and favored with CHINA
mon, nutmeg and pounded dried
lemon peel. Cover with the crust
and bake in a'moderate oven. The
over door may be left OPEN a few
moments when the pudding is put
in, and closed as soon as the crust
rises. Serve with hard sauce or if
eggs are plenty. use egg sauce, to
make which, rub one small cup of
butter and two cups of sugar to a
cream, then stir in three eggs beaten
very light, and two tablespoontuls
boiling water and flavor with lemon
or wine.
PIGEON RAGOUT.
For six persons take four pigeons;
after cleaning them cut them in
halves and put them in a saucepan
with a little salt and two table
spoonfuls of butter; cover the
saucepan tight and place it over a
moderate fire; after a little time,
turn the pieces of pigeon on the
other side; take a piece of butter
the size of an egg and a tablespoon
full of -four and brown them to-
gether; remove the pigeons from
the saucepan and mix the -four and
butter with the sauce in which the
birds were cooked; add a pint of
bouillon, half a lemon cut in slices,
from which the seeds must be taken
out, and a little pepper, salt and
powdered cloves. When the sauce
boils, add six or eight truffies cut in
pieces or the same number of mush-
rooms, and simmer until they are
nearly done; then put the pieces
of pigeon in the sauce and simmer
for fifteen minutes. A few capers
are an improvement.
STALE BREAD.
This can be utilized in so many
ways that the young housekeeper
need never be annoyed when her
supply Of the staff is greater than
the demand. To convert it into a
breakfast dish when tired of toast,
cut the bread into slices an inch
tn ok, remove the crusts and uneven
ends; fry these fragrants (the crusts
and broken pieces) in a slow oven
and p%ulver:ze with the rolling pin.
To one pint of sweet milk add a
w~ell-beaten egg and a little salt. Dip
each slice in the mixture and mois-
ten well, then into the p~ulverized
crusts and fry in sufficient boiling
fat to cover the bread. Sugar can
be added to the milk, if taste sug-
gests it, or when done, busted on
the slices with a little cinnamon.
Shake each slice we'll as you lift it
from the pan to free it from every
particle of grease. IF hurriedly or
carelessly put in the dish without
observing this precaution, the bread
will absorb the grease, and, in con-
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