The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-07-21
THE PROGRESSIVE FARMER JULY a. 1886

done are TWO 1ncnoS JnlcK. InlS III
ling is, to my mind, infinitely prefer
able to the oily, transparent lemon
pie made after the formula Of lone
cup butter, two cups sugar." ETC.,
and if properly mixed will not cur
die, but be soft and smooth as vel
vet.
POTATO SALAD.
Slice thinly eight or ten good
sized Irish potatoes (boiled and
cold), chop finely one good-sized
apple, II small onions, rinse and
chop the leaves of large handful of
green parsley. Spread a layer of
the potato in a chopping tray,
sprinkle literally with salt, then
half the parsley, apple and onions,
then the rest of the potato, then
more salt and the other half Of the
parsley, apple and onion; pour half
a teacup of sweet Oil or melted but
ter over the whole, with a small cup
of vinegar. Mix the whole carefully
so as not to break the potatoes.
BREAD JELLY.
Bread jelly is a simple delicacy
which m under the head of
cookery for invalids, and is thus
prepared. Take a French roll, cut
into thin slices and toast them on
both sides to a golden brown; then
put them in a saucepan with a quart
of water (spring water, if it can be
had), and simmer over the fire until
they become a sort of a jelly. To
tell when this stage is reached, take
up a little on a spoon and allow it
to cool. When done strain it through
a thin cloth and flavor it with a
little lemon juice and sugar. A
little sherry may be added if liked.
GLOSSY STARCH.
Take two ounces of white gum
arabic powder, put into a pitcher
and pour on it a pint ofboiling water,
according to the degree of strength
you desire, and then, having covered
it, let it stand all night. In the
morning pour it carefully from the
dregs into a clean bottle-keep it
for use. A tablespoonful of gum
water stirred into a pint of starch
that has been made in the usual
manner will give lawns either black
or printed, a look of newnesss when
nothing else can restore them after
washing. 1t is also good, much di-
luted, for thin white muslin and bob
met.
VEGETABLE SOUP.
Cut a half pint Of French beans
into small pieces, set owe the fire
to boil in a small saucepan; peel
three carrots and an equal number
of turnips and cucumbers; cut these
into shapes with a vegetable cutter,
pour boiling water over them, let
stand Is minutes, drain the water
off, and add with a half pint young
green peas to two quarts good beef
broth. Tie two sprigs Of parsley,
two of thyme, and two leaves of
sage together and put in. When the
vegetables are done add salt and
pepper, remove soup to back of fire
and mix with it the beaten yolks Of
three eggs stirred into a cup of
cream. Do not allow the soup to
boil again; put the beans into your
tureen, pour in the soup and serve.
BREAD AND BUTTER PUDDING.
Half ill a baking dish with very
thin slices of stale bread, buttered,
from which the crust has not been
removed. Then fill up the dish with
boiled custard and set it in a pan
half full of water on the top of the
range for an hour and a half. At
the end of this time set it in an
oven that it may be delicately
Drowned. Serve with this sauce
Mix two ounces of butter with. a
tablespoonful Of sugar, a heaping
tablespoonful flour, half a pint Of
cream and two tablespoonfuls of
sherry or madeira. Let the mixture
boil once and then set it on the back
of the range until lukewarm, when
the we'll beaten yolk of an egg
should be slowly whipped into it.
Let it then warm slightly and