The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-11-27
Gomsehold.
GINGER SNAPS.

ANO wv
One cup of molasses, two thirds of a
cup of butter, one ~teaspoonful each of
soda and ginger; mix hard and roll very
thin.
CORN CAKE.
One pint of sour milk, one teaspoonful
of soda, a little salt and ginger to suit
taste, one-half cup of sugar, and meal
enough to make a thin batter
LUNCH GEMS.
One quart milk, six beaten eggs, six
teen tablespoons of -four and half a tea
spoon each of sugar and salt, or without
sugar. Bake in buttered tins.
SPICE CAKE.
One cup of butter, II cups of sugar,
two cups of flour, one cup of ~raisins, II
teaspoons of baking powder, two eggs, II
teaspoons each Of cloves, cinnamon and
nutmeg.
COFFEE CAKE
One cup each of strong coffee, sugar,
molasses, shortening, ralsins and %currants,
one te%aspoonful each of cloves, cinnamon
and soda, and a little nutmeg. Stir stiff
enough to keep the raisins from falling.
sTEwED POTATOES.
Peel and cut into small pieces. To one
pint of potatoes add one-half pint of milk,
butter size of an egg, salt and pepper.
Stew twenty minutes. Thicker with a
tablespoonful of hour stewed in a cup of
milk.
SOFT GINGERBREAD.
One cup of sugar, one-half cup Of but
ter, three eggs, one cup of New Orleans
molasses, one cup of thick sour cream,
one tablespoonful of ginger, two tea
~spoonfuls of soda, and three and one-half
cups of flour, perhaps a little more -four.
EGGLEss RICE PUDDTNG
Two quarts of milk, half-teacup of rice,
a little less than a teacup of sugar, the
same quantity of r~aisins, a teaspoon of
allspice or cinnamon; wash the rice and
put it with the rest of the ingredients into
the milk, and let bake rather slowly. Stir
two or three times the first hour Of bak-
ing.
NOW PUDDING.
Soak half a box of gelatine in cold
water for half an hour, then add one-half
a pint of boiling water. When cool stir
in the well-beaten whites of three eggs,
two cups of sugar and juice of two lemons.
Beat all for half an hour or more, put into
a mold to cool, turn into a glass dish and
pour round it a boiled custard made with
the yolks of the eggs.
FRIDDLED BEEF.
Shave very thin half a pound Of dried
beef. Melt one large tablespoonful of
butter in a frying pan, add the meat, stir
over the fire about two minutes, or until
the butter begins to brown; dredge in a
little flour, stir again, add half a pint of
milk, a very little pepper, and stir till it
boils. Add the beaten Yolk of one egg
just as you take from the fire. Serve
Immediately.
One cup butter, two cups sugar, four
eggs, four cups -four, three t~ablespoonfuls
milk, three ~teaspoonfuls baking powder.
Rub the flour and butter thoroughly to-
gether, cream the butter and sugar, beat
the egg separately, add to the whole nut
meg, cinnamon or any favoring preferred.
Sift in the flour and baking powder, and
make it stiff enough to roll out and cut in
any shape desired.
RAIsIN PUFF PUDDING.
Two eggs, one-half cup of butter, one
cup OF milk, two cups of -four, one cup of
raisins chopped fine, three t~easpoonfuls
of baking powder, and two tablespoonful
of sugar; steam one-half hour in cups.
This makes six cups. Serve with sauce.
Sauce---One tablespoonful each of butter,
sugar and -four, and the yolk of one egg.
Add hot water and let it boil, flavor. beat
white of egg and put on top, stirring in
slightly.
ICE CREAM CAKE.
One-fourth pound.of butter, Il cups of
sugar, one cup of milk, three cups of
flour, three eggs, reserving the whites of
two, and two ~teaspoonfuls of baking
powder; bake in six layers. For the
icing take two cups of granulated sugar,
and the reserved whites of the two eggs.
Plack one-half cup of lukewarm water on
the sugar, and boil exactly ten minutes,
remove from the fire and beat in the