The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-07-28

made OF SIX eggs. n three taDle-
spoonfuls of ham chopped very fine;
beat the eggs, and, after melting a
lump Of butter in the frying-pan,
drop the eggs into it and stir the
ham in the ham has, of course, been
cooked, either fried or boiled; season
with pepper. This is a good way to
use up pieces Of meat that are left
from dinner.
ORANGE WATERS.
One-half pound sugar, one-quarter
pound of -four, four eggs. Separate
the whites and the yolks, and beat
very light; n lemon, half the rind
and all the juice, or lemon extract.
Drop from a teaspoon upon buttered
paper, and bake in a quick oven.
Spread under side with orange mar
malade and place the two together.
These are very delicious.
OF CREAM
A slightly acid milk is necessary
in securing cream to make butter
for long keeping. Excellent as the
creamery system is for getting the
most butter and cream from a GER
tain quantity of milk, it gets it too
suddenly for bookkeeping butter.
Keeping cream n or two days
after gathering in a moderately cool
temperature, and then %churning, is a
remedy for this defect.
RIPE CANTALOUPE PICKLE.
Seven pounds cantaloupe-rind cut
from a melon ripe but not soft. Peel
thickly; wash and drain thoroughly.
To two quarts of vinegar add four
pounds of brown sugar, and one
ounce each of cinnamon, white gin
ger and cloves, with the rind of two
lemons; boil the vinegar and sugar
together, and remove any scum that
rises; add the spices, and let it boil
a few minutes; then put in the fruit
and let it boil until the syrup looks
a little thick. ~ rItE
..t T. SCRAMBLED EGGS >A
Scrambled eggs is a nice breakfast
dish for a hot summer morning.
Peel a large, firm, fresh tomato, and
chop it up small, chopping with it a
small bit of delicate white onion,
put it into a hot saucepan with
plenty Of fresh butter, and pepper
and salt to taste. Stir on the fire
until the onion and tomato are thor
oughly cooked, then pour in four
well beaten eggs and stir quickly
until the eggs are nearly set. Stir
quickly on a hot dish, surrounded
with little dice of fried bread and
butter.
CREAM OF DR. SOUP.
One pint grated corn just from the
cob, three pints boiling water, one
pint hot milk, three tablespoonful
butter, one heaping tablespoonful
-four, pepper, salt and the yolks of
two eggs. Put the cobs from which
you have removed the corn into
boiling water and cook half an hour.
Remove them, put in the corn and
boil till very soft, or about fifteen
minutes. Then put it through a
sieve to reduce the corn to pulp.
Season and let simmer while you
melt the butter in a saucepan.
H WAY TO CLARITY SOUP.
Just before the soup boils the
scum that has risen to the top dur
ing the process of heating should be
carefully removed; a little cold wa
ter poured in will assist the particles
that compose the scum to rise, After
the soup has been boiled it should
be strained; this may be repeated,
then if the soup is not as clear as
you would like to have it, mix one
egg and it's broken shell with a tea
of cold water, then to this
add about a teacupful Of the hot
soup, then stir it all into the boiling
soup; let it boil up we'll; then set the
upon the back part of the
stove, and when somewhat cool,
it.
POTATO oMELET.
To a large Cupful Of mashed pota-
toes allow three eggs; you may add
four or five, but three will do; the
.olks and whites should be beaten
separately, as they will be SO much
lighter in that case; a teaspoon even
of salt, half a %teacupful Of milk,
and a very little sifted -four, not
more than a heaping teaspoonful,
complete the ingredients, with the
exception of the favoring. Parsley
very fine may be used, or
lemon juice with a little black pep