The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-03-03

bait. let tb9 milk and water BOIL
upin a sahcepan'on the stove, then
stir i'm the wheat and salt. Put
the wheat in the inside kettle of "a
steamer to cook, pouring boiling
water in the outside kettle around
it. Boil two hours. Let the steamer
stand all night on the back of the
range, and in the morning heat it
up gradually just before serving.
This can be also done with oatmeal.
ORANGE PUDDING.
A delicious orange pudding is
made of the yolks of three eggs,
one tablespoonful of cornstarch, one
cup of sugar, one pint ofmilk. While
this custard is boiling, peel and
slice five oranges and put the slices
into a pudding dish. with sugar
sp%rinkled over each layer; wnen
the custard is done, and, while hot,
pour it over the oranges. Make a
meringue of the whites of the eggs,
and two tablespoons even, not heap
ing, full Of sugar.
GINGER POUND CAKE.
Six cups of -four, two cups each
of butter, brown sugar and molas-
SEES, eight eggs, tablespoonfuls 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 pre-
vent the crust forming too quickly.
-#r' f." BROWN BETTY. i.'
Cut into thin slices several large
apples, have ready a buttered pud-
ding dish; put into this layer of
grated bread crumbs, then a layer
of sliced apples; owe these sprinkle
sugar, and SO on alternately, bread,
apples, sugar, until pudding dish is
full, letting the top layer be of
bread crumbs; on this place three
large Jumps of butter, put in oven
and bake brown. Serve hot, with
butter and sugar sauce.
TO BROIL HAM NICELY.
Slice the meat from the ham raw,
as thin as you can, then put it into
a pan of cold water; set it on the
stove in a stewpan and let lit come
to a boil; then have your griddle
hot, and broil the meat with a little
butter dropped into the pan and a
plentiful sprinkling of black pepper.
SHORT COOKIES.
Rub half a pound of lard or drip
ping into a pound of rice flour, add
six ounces Of brown sugar, one egg
and a tablespoonful of lemon juice,
Mix with a cup Of warm milk into
which a teaspoonful of s~aleratus
has been stirred.
BROILED HAM AND PoACHED EGGS.
Cut slices of boiled ham of equal
size; broil on a gridiron over Il clear
fire lay on a hot dish. Lay on
each a poached egg, neatly trimmed,
and serve.
SWEET TEA BISCUIT
One cup, Of sugar, two cups of
-four, one-quarter pound Of good,
clean lard, a pinch of salt, one table
spoonful of baking powder, milk.
Mix we'll together all the ingredients
except the milk, which must be
added last in sufficient quantity to
make a stiff dough. Roll the dough
out until a quarter of an inch in
thickness, and cut it into shape
with a biscuit-cutter. Have ready
a brisk oven and bake fifteen min
uteS. -35
POP OVERS.
One cup of milk, one cup of flour,
ono egg, little salt. Beat we'll and
bake in a quick oven. These are
nice for breakfast, or with Il sauce,
make a nice pudding for dinner.
DOUGHNUTs.
Two eggs, n and one-half cups
sugar, nutmeg; stir this in a quart
bowl; when light, fill up the bowl
with buttermilk; two teaspoonsfuls
saleratus dissolved in boiling water
and two cups -four sifted in; bake
in sheets.
GINGER SNAPS.
One pint of molasses, one cup of
brown sugar, one cup of butter, a
little salt, one tablespoon of ginger
or half ginger and half cinnamon
can he nsad IF nrafarrad and ono