The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-08-25
THE PROGRESSIVE FARMER AUGUST Is, 1a

be stirred in with a spoon. Grease a
large bread tin very evenly, as the
molasses in the bread renders it liza
BILE to stick, put into the oven and
bake for two hours. Have the oven
hot when the bread is but in, and
toward the last half of the last hour
let it cool gradually. Or this bread
may be steamed for n hour and
three quarters, and be dried off in
the oven twenty minutes. When it
is taken from the I'VE wrap a towel
around the loaf, the tin and all, and
in ten minutes remove from the tin,
and keep the loaf wrapped in the
cloth until it is sent to the table.
MILK BISCUIT.
Melt three quarters Of a pound of
butter in a pint Of milk; add when
nearly cold one pint Of yeast and a
little salt, and work into these suffi-
cient sifted -four to make a scottish
dough; roll this into balls, which
place at a little distance apart upon
CREASED baking tins; place in a III
situation to rise; when light bake in
a brisk oven to a light fawn color.
When done, wash over the tops with
a soft brush dipped in milk; this
will give the biscuit a slight gloss.
ORANGE CAKE.
Six eggs (reserve two whites for
the icing,) two teacups of sugar,
three teacups of -four, n teacup Of
of cream, two teaspoons Of bread
borders Cor half teaspoon Of soda
and n heaping one Of cream of
tartar.) Season with a little of the
orange juice and bake in jelly-cake
pans. Filling-To two unbeaten
whites add the juice Of one good
sized orange, beat for a few minutes
and then gradually add a pound Of
sugar till it is all beaten up.smooth.
Spread this between the layers and
over the top.
LEMON sHORTCAKE.
Make a shortcake dough exactly
like a strawberry shortcake. While
that is baking CRATE the peel Of a
lemon, and squeeze every drop Of
juice from it into the bowl; then
take half a cup of sugar and half a
cup of molasses, ateacupful ofwater,
a little lump Of butter and a table
spoonful of -four. Let this boil un-
til it is just about as thick as boiled
custard. When the shortcake is
baked cut it in two parts, and pour
the mixture over the lower one;
then lay the upper part on this,
bottom side up, and cover that also
with the jelly.
GREEN TOMATO PICKLES.
After slicing the tomatoes scald
them in salt and water until soft.
Test them by p%inching a slice be-
tween the thumb and finger, and
skim out nearly as soon as they boil
up. Drain and put them in a jar,
and turn on the vinegar. Take half
as many pints of sugar as vinegar.
Heat the vinegar to dissolve the SUI
gar and get the strength ofthe spices,
which may be cinnamon and ground
cloves, tied up in little thin bags or
pieces of cloth, three or four to a
gallon OF pickles. Pour this over the
tomatoes while hot. These are
always in good demand.
CHOCOLATE PUDDING.
Half a cake Of chocolate broken
in one quart Of milk and put on the
range until it reaches boiling point;
remove the mixture from the fire,
strain and then return to the range;
add four tablespoonful of cornstarch
mixed with the yolks of three eggs
and II cups Of sugar; stir constantly,
until thick; remove from the fire
and flavor with vanilla; pour the
mixture in a baking dish; beat the
whites of three eggs to a stiff froth
and add a little sugar, cover the top
Of the pudding with the meringue
and set in the oven until a light
brown. Serve hot.
VERSAILLES CREAM.
One quart Of milk, half a cup
full sugar, teaspoonful Of vanilla
extract, half a teaspoonful of salt,
seven eggs, two tablespoonful of