The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-12-01


so much in intensity experince only
can teach the required quantity.
Usually half a tablespoonful to a
cup of water is sufficient. It should
always be diluted before it is put in
the tub as, if not thoroughly mixed
before the clothes are put in, insight
ly streaks will be the result. Ifthe
clothes are soaked over night one
teaspoonfulo fpure water ofammonia
will greatly lessen the labor of wash
ing.
1t is asserted that the flavor of the
historic baked bean is greatly i'm
proved if celery chopped fine be
mixed with it, and seasoned with
vinegar and mustard.
SILVER CAKE.
One-half cup of butter, two cups
of powdered sugar, three cups of
-four, one cup of cold water, whites
of four eggs, one scant teaspoonful
of soda and two heaping one of
cream of tartar 0 rthree rounded tea
spoonfuls of baking powder.
GOLD CAKE.
One-third of a cup of butter, two
cups of powdered sugar, n cup Of
cold water, three cups of flour, yolks
of four eggs with one whole egg we'll
beaten. Same amount of soda and
cream of tartar as directed for the
silver cake.
GRAHAM MUFFINS.
One pint of graham flour, two
tablespoonful of melted lard, two
heaping teaspoonfuls of baking pow
der, water or milk to make a batter
just thin enough to run, a little salt.
Bake fifteen minutes in gem pans in
a hot oven.
Three we'll beaten eggs, a salt
spoon of salt, -four enough for a stiff
paste. Roll out and cut into very
thin cakes and fry in hot lard.
Spread half Of them in jelly or jam,
and cut three round holes in the
other half and use them for the up
per crusts or covers.
MOTHERS INDIAN PUDDING.
Take two quarts of milk, one cup
ful of yellow Indian meal and half
a cupful of molasses. Take out one
cuptul of milk, and put the rest of
the ingredients on to boil. AS soon
as they have thickened put in deep
earthen pudding dish, which has
been we'll buttered; pour in the cup
full Of cold milk. Bake slowly five
hours.
OUNCE MARMALADE.
Pare and core the fruit and cut it
up rather fine. Cover with water
and cook until tender. Meanwhile;
in another kettle simmer the cores
and skins in sufficient water to keep
them from burning. Strain off the
gelatinous liquid which will have
formed, and add it to the ounce
pulp, with three-quarters of a pound
of sugar to a pound of the fruit.
Boil the whole, stirring constantly
until it is a smooth mass. Try it as in
making jelly and when it Il
firm consistency take it up in jars or
bowls as convenient. Cover tightly
and keep in a dry place. 1t will keep
perfectly the year around.
TAPIoCA PUDDING.
Four tablespoonfuls Of tapioca
soaked for two hours in tepid water.
When the tapioca has softened, add
a quart of cold water, pinch Of salt,
tablespoonful of molasses and two
large apples, peeled cored and sliced
Place in a covered dish and bake in
the over two hours, stirring occa-
sionally, then remove the cover still
stirring. In half an hour the pud-
ding will be a deep brown. Pour
into another dish and serve hot with
hard sauce. The hard sauce is made
by beating to a g n cup of
sugar, n heaping teaspoonful Of
butter and one teaspoonful of boiling
water. Flavor with lemon and vanilla.
LADIES CAKE.
Three cups Of powdered sugar,
one large cup of butter, one cup OF
sweet milk, four cups of -four, one
teaspoonful of cream of tartar, one
half a teaspoontul of soda and the
whites of eight eggs. Stir the but