The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-03-27
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DELICIOUS PUDDING.
Two eggs and their weight in butter,
sugar and flour. Have the butter soft and
mix it with the sugar. Beat the whites
and yolks of the eggs separately, and mix
with the butter and agar; add the grated
peal of half a lemon, and stir in the sifted
flour. Pour into a buttered pan, filled a
little over half full, and bake IN a moder
ate oven.
CREAM PUFFS.
One cup of hot water, one-half cup of
butter, boil together, stirring in a cupful
of dry -four while boiling. When cold
add three eggs not beaten. Drop by
tablespoonful on a buttered tin and b&ke
in a quick oven twenty-five minutes, be-
ing careful not to open the oven door
more than is necessary. This makes tif-
teen puffs. Take care that they do not
touch each other. For filling, take a pint
of cream, a cup of powdered sugar and
whites of two eggs, with ~favoring OF any
sort preferred. When the puffs are cold,
cut a round piece out of the bottom of
each, scrape out the inside; fill the cavity
with whipped cream, fit back the piece
taken from the bottom, set on a dish and
ice. rs =.
STUFFED POTATOES.
Wash and peel eight large potatoes, di-
vide them l%engthwise through the middle;
hollow them out neatly with a knife or
spoon till they are reduced to the thick
ness of a dollar piece. Take the insldcs
of two or three baked potatoes, two
shalotschopped finely, a diece OF butter
the size of an egg, a small piece of fat ba-
con cut into dice, a pinch of chopped par
slew and chives. and beat the whole to a
paste, with pepper and salt; butter the
inside of the potatoes and fill them up
with this paste, except just at the upper
part; then put the potatoes upon a but
tered tin-and bake in the oven; in half an
hour, if both sides be Drowned, serve.
FRIED POTATOES.
Peel them and boil in sailed water; do
not let them boil until they are soft. Beat
one egg, and have ready some fine cracker
crumbs; roll the potato in the egg, and
then in the cracker and fry in butter I'M
til a light brown, turning frequently that
the color may be uniform; or the pota-
toes may be dropped into hot lard. In
this case, a cloth should be laid over a
plate and the potatoes hould be drained
for a moment in this before sending them
to the table.
FRITTERs.
Put into a stew-pan one pint of water,
one tablespoonful of butter, one table
spoonful of white sugar. When it bolls,
stir in rapidly one pint of flour. Let 1t
cool a little; while warm beat into it SIX
eggs, each one broken by itself and well
beaten in before another is added. Have
boiling lard and drop the dough; which
will be stiff, in Jumps like a small hickory
nut. Eat with syrup or melted butter
and sugar, favored, with vanilla OF
nutmeg. r..
OATMEAL %PoRRIDGE.
Take two ounces of oatmeal and one
and one-half pints of water. Rub the mea
in a basin with the back of a spoon in 6
small quanty of water, pouring off the
fluid after the coarser particles are. set.
tied, but while the milkiness continues
repeat the operation until the milkinesE
disappears. Putthe, washings into a small
pan; stir until they boil, adding a pinef
of salt. and boil until a soft, thick mucil
age is formed. Sweeten to taste.
,.,aezs JENNY LIND CAKE. - 1-->s
Two and one-half cups of sugar, on
cup OIL UuItcI, OHO up
four cups of -four, four eggs, two tea
s~poonfu1s of baking powder; bake II
three sheets 1.-TWO of white). After tax
ing out the quanty for the two OF white
leaving less than a third, add two table
s~poonfuls of molasses, one t~easpoonful Q
cloves, one ~teaspoonful of cinnamon, on
grated nutmeg; add a little more -four t
the dark; put together with thin ~frostlne
5aat prrrpp1rrru .frrrrINS
These have but to be tried to become
standing breakfast dish. Beat hard tw
eggs into a quart of buttermilk, and sti
in -four to make a thick batter, about
quart when it is mixed. and lastly, a tea
spoonful of salt and the same of soda
Bake in. a hot over in well-greased TIM
Mullins of all kinds should only be Gu
just around the edge, then pulled ope
with the fingers.
FRIED PASSNIPs.
Scrape and leave in cold water for a
hour, then cook half an hour in hot, salte
water, wipe, slice lengthwise, dip i
melted butter, then in -four, seasone
with salt and pepper, and fry in boilin
dripping. Drain free of fat and dish.