The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-06-16
RICE ID CAKE.

RICE GRIDDLE CAKE.
To 1! cups of hot boiled rice add
three eggs and flour and milk enough
to make a batter, adding a little salt.
Fry a delicate brown.
FRENCH MUSTARD.
0 Take of pure mustard four table
spoonfuls; sugar, one tablespoonful;
cloves, black pepper and wheat flour,
each one-half teaspoonful; vinegar
sufficient to cover. Let it come to a
boil, and when cold add from m to
two tablespoonfuls of salad oil, stir
ring it in well.
TONGUE TOAST.
Make some slices of toast. not very
thick, Drowned evenly all over on
both sides and minus crust. Butter
it slightly. Crate with a large gra-
ter a liberal sutficiency ofcold tongue
and spread it thickly over the toast.
Lay the slices side by side on a large
dish. Serve at breakfast, luncheon
or supper.
FRUIT PUDDING.
A delicious pudding is made in
this way: Chop a pineapple fine;
take some cake which is a little dry,
rub it fine or crush it on a kneading
board; put it into a pudding-dish in
alternate layers with the pineapple,
sweeten abundantly, moisten with
cold water and bake in il moderate
oven for an hour and three quarters.
DRIED APPLE CAKE.
Two cups sweet dried apples, soak
over night and chop; two cups mo-
lasses, and let it simmer over two
hours; when cold add one cup Of
sugar, two eggs, onc-half cup of sour
milk and butter, two tcaspoontuls OF
soda, four cups of flour, four tea
%spOOntuls of cinnamon, one teaspoon
full Of cloves and nutmeg.
THICKENED MILK.
Two quarts Of milk, three eggs, l!
cups flour, n cup sugar, a little
salt, and %favoring to taste. Mix the
-four smooth in IL little cold milk.
Beat the eggs and mix them with
the sugar and -four, beating all well.
Set the milk on the range in a sauce
pan, and as soon as it bOils pour in
the mixture, stirring until it thick
ems.
A DELICATE SOUFFLE.
Dissolve a quarter of a pound Of
chocolate in luke-warm water; add
the yoIks Of four eggs and a cup Of
powdered sugar, and mix well to-
gether until you have a smooth,
frothy paste. Beat up the four whites
to a stiff froth and add them to the
mixture. Pour all into a baking
dish; leave it for twenty minutes in
the oven and serve.
sCALLOPED FISH.
One heaping cupiul of cold boiled
fish, picked into tine flakes with Il
fork, n cuptul OF drawn butter, n
teaspoontul Of minced parsley, pep
per and salt, half cupful of crumbs,
one teaspoontul grated cheese. Mix
all well together except the grated
crumbs, turn into a CREASED bake
dish, strew crumbs on top and brown
quickly in oven
CLEANING LIGHT-COLORED KID GLOVES.
Stains may be removed even from
the most delicately colored kid
gloves, without injury, by %suspending
them for a day in an atmosphere of
ammonia. Provide a tall glass cylin-
der, in the bottom of which place
strong aqua ammonia. Be careful to
remove from the sides of the jar any
ammonia that may be spattered upon
them. Suspend the gloves to the
stopper Of the jar. They must not
come in contact with the liquid.
BOILED INDIAN PUDDING.
. This is improved for some people
if suet is added to give it richness.
Chop a quarter of a pound of beef
suet very fine, add an equal quantity
Of sugar, one teaspoonful of ginger,
half a teaspoonful of salt, enough
sweet milk to moisten the meal, and
a teaspoontul of baking powder,
or about a cup of sour milk and
a teaspoonful of soda. This should
Eoil in a bag for at least three hours,
and be served with hot wine sauce.
PINEAPPLE PUDDING.
Tina q Inon opI hnttoroJ II