The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-09-15

qtents sthrough : very fine@sieve.
sSeasonwith salt and pepper and add
a cup and a half of hot milk. Set
the pan with the strained soup upon
the range and beat up the yolks of
two eggswith half a cupkof milk.
AS soon as the soup boils up once
add the eggs and milk; let all boil
one, minute, stirring constantly, and
serve without delay. tt9)fOOl
rl CORR STARCH CAKE. ~,o aI
Two. cups sugar, n cup butter,
rubbed to a cream; one cup milk,
two cups -four, three eggs, whites
and yolks beaten separately; one
half cup co,rn-starch, two teaspoon
fuls cream of tartar, sifted well
through the flour; one teaspoontul
soda, dissolved in water. Sift the
corn-starch with the -four, and add
the last thing. Bake in small tins
and eat while fresh. They dry in
two or three days and become in
sipid, but are very nice for twenty
four hours after they are baked
BAKED CORN. Eli
When corn gets old and the grains
begin to harden it is delicious baked,
says Good Housekeeping. Cut the
grains through each row of kernels,
cutting down to the cob and scrap
ing all the corn from it. Put in an
earthen baking dish with four spoon
fuls of water to every dozen ears.
Season with salt and little bits of
butter. Sprinkle the top with
cracker dust and bake slowly for an
hour. Boil the cobs and add to the
corn with half a teacupful of cream.
Set in the oven twenty minutes.
|f@<s85F FRIED TOMATOES. }igG Oh
Select medium-sized, smooth,
feshy. tomatoes and cut them in
round slices an inch thick; dip them
in beaten egg and then in bread
crumbs; then fry in a little hot fat
on both sides and serve with this
sauce: Mix one tablespoonful of -four
smoothly with apint Of milk, adding
one ounce of butter creamed, whisk-
ing it we'll with the milk, one beaten
egg, a little salt, pepper and mace.
Place the stewpan on the range and
simmer until thick. Put the toma-
toes in the middle of a warm dish,
pour the sauce around them and
serve. tNs t#I 49, Ef*A1
BURBERRY PICKLES.
For BURBERRY pickles, old jars
which have lost their covers, or
whose edges have been broken SO
the covers will not fit tightly, serve
an excellent purpose, as these pickles
must not be kept air-tight. Pick
over your berries, using only sound
ones flllyour jars orhwide-mouthed
bottles to within an inch Of the top,
then pour in molasses enough to
settle down into all the spaces; this
cannot be done ina moment, as
molasses does not run very freely.
Only lazy people will feel obliged
to stand by and watch it's progress!
AS it settles, pour in more until the
berries are covered. Then tie over
the top q piece of COTTON cloth to
keep the flies and other Insects out
and set away in the preserve closet.
Cheap molasses is good enough, and
your pickles will soon be "sharp."
BEEF ROAST A L'ORLEANs.
A rolled rib roast is best for this
purpose. The night before You mean
to cook it put into a bread pan three
tablespoonful of salad oil, four
tablespoonful of chopped onions, a
dozen whole p]eppercorns and the
juice Of a large lemon. Lay the roast
in this, and at the end of two hours
turn it over, amounting the sides we'll
with the sauce. In the morning
turn it again. When ready to cook
it, put it into the dripping pan, dash
a cupfur Of boiling water over the
top, and as it heats, haste with the
sauces in which it has lain over
night, mingled with hot water and
strained. Cook ten minutes to the
pound, and just before taking it up
basic all over with butter, sift -four
o. the top, and as soon as this
froths and browns, transfer the meat
to a hot dish.
AND PEAS.
Cover the bottom and sides of a
stewpan with large lettuce leaves;
put in two quarts of peas, two table
.spoonfuIs of fresh butter, a bunch of
parsley and some. chopped celery