The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1886-11-17

Turn out the dough on a we'll Toured
board; cut off egg-sized pieces and
lightly roll them into round balls or
ovals. leave these on the board to
raise again. Put two ounces of butter
in a broad, fat stewpan, with a des-
sert-spoonful of sugar and milk half
an inch deep. Let it boil; take up the
cakes gently with a slice and lay
them close together in the boiling
milk. Cover with a lid and put
them in the oven till the milk is
nearly dried away and the dump
Iings have a yellow crust. Take
them carefully apart, sift sugar over
and serve with any sweet sauce,
fruit or syrup.
GRAHAM BREAD.
One pint of Graham and one pint
of wheat -four, one teaspoontul Of
sugar, one teaspoonful of salt, two
teaspoonfuls of Royal baking pow
der, II pints of milk. Sift together
Graham flour, sugar, salt and pow
der, leaving out the coarse bran
which will be found in the sieve;
add the milk; mix quickly in a
smooth soft dough, which pour into
two small CREASED tins and bake at
once in a rather hot oven twenty
five minutes. Protect with paper
ten minutes.
BROWN CHICKEN SOUP.
Boil an old fowl tender in three
quarts of water, take it out and cut
the flesh from the bones. Add the
latter to the liquor left in the pot,
and stew slowly one hour then
strain in colanderlined with coarse
muslin. Return to the fire with a
dozen whole black peppers, half a
dozen whole cloves, a tablespoonful
of minced onion, twice as much
grated carrot, a tablespoonful of
minced parsely, salt to taste. Boil
half an hour, strain and put back
into the kettle with a rOur made by
stirring together in a frying-pan
three tablespoontuls of butter and
the same quantity of Drowned -four,
then thinning with a cuptul Of soup
added gradually. When the soup
is rich and brown, add most of the
meat of the chicken cut into small
squares; cook gently fifteen minutes,
drop in a dozen torcemeat balls
made by mincing some of the chick
en- finely, rubbing to a paste with
boiled yolks, then binding with raw
yolk, and forming into pellets with
Toured hands. Add, lastly, a glass
of sherry and pour out. A hand,
some and good soup.
PUMPKIN PICKLES AND MARMALADE.
Peel pumpkin and cut in conven-
lent strips for pickle, says Good
housekeeping. AS pumpkin shr ks
considerably in cooking, allowance
must be made for this when cutting
into strips. Steam until a fork will
penetrate, then scald in the following
syrup: To one quart Of vinegar
allow two pounds Of sugar and n
teacupful of molasses, one teaspoon
full cinnamon, one teaspoonful cloves,
n teaspoonful ginger. Let pump
kin remain in this half an hour, or
until it reaches the boiling point,
then remove with perforated skim
mer and place in jars. Boil syrup
until reduced enough to cover the
pickles; pour over while hot. Keep
in a cool cellar. Pumpkin MARINA
lade is much relished by some peo-
pie. Peel and stew pumpkin, then
rub through a sieve. Add to pump
kin an equal quantity of apple pulp,
sour apples r best, and to six tea
cupfuls of this mixture three tea
cupfuls of sugar, two lemons and
n orange cut very fine, also grated
rind of same. Stew until rich and
and thick, stirring constantly, then
put away in covered jelly glasses.