The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-05-08

Take the yolks of three eggs, one tea
spoonful of vinegar, quarter Of q pound of
butter, a little salt. Stir over a slow fire
till it thickens.
BOILING
Put the stewpan on the fire until the
water begins to boil, then put the maca-
roni into it, stirring it occasionally; let it
boil for twenty minutes, then strain in a
colander and it is ready for use.
BRoILED KIDNEYS.
Split the kidneys through lengthwise
and run an iron skewer through them to
keep them fiat; pepper and broil over a
clear fire. Sprinkle with salt, put a bit of
butter on each and serve on a hot dish.
GRIDDLED OYSTERS.
Wash a quart of oysters and dry them
by spreading on a towel. Have the grid
die hot, and put a bit of butter on it. Put
the oysters on till the griddle is full.
Turn each oyster over as it browns, and
serve hot on buttered toast.
RED CABBAGE AND CELERY L
Cook the cabbage for fifteen to twenty
minutes in sailed water, cut it and the
celery fine; mix them we'll together.
Serve with salad dressing made Of six
tablespoonful of oil, two of vinegar, one
tablespoonful of mustard, and a pinch
each of salt and pepper.
BLANC NANCE.
Put into a bowl about a pint of calf's-
foot jelly, warm; break six eggs, beat the
yolks, and pour them gradually into the
and whip till nearly boiling; set it on ice
or.a oo1J x-oto, 1-oor cfirri,r ALL nnar1u
cold, and fill mold. Add whatever flavor
liked.
MACARONI AU GRATIN.
Proceed as a la Italienne; but after you
nave put the macaroni on the dish, omit
the gravy, and cover it slightly with
bread crumbs, about the same quantity Of
Parmesan cheese grated and a little but
ter; put in a hot oven for a quarter of an
hour until very brown; serve very hot.
CHOCOLATE R PUDDING.
Boil one pint of rich milk, add half a
teacup of butter, one teacup Of sugar and
three ounces of grated chocolate; let it
boil, and when cold add the whites of
four eggs; pour this in a pudding dish
lined with slices of sponge cake and bake;
cover with meringue and let it brown.
Eat with lemon sauce.
TO BOIL RICE.
Wash we'll in two separate waters a
pound of the best Carolina rice then
have two quarts of water boiling in a
stew pan, into which throw the rice, boil
it twenty minutes; when done strain in a
sieve; then let cold water run on it; strain,
and put back in stewpan for a few min
utes, when it is ready to serve.
POTATO
Take six large potatoes, n onion, one
quart of milk, one tablespoonful of butter,
two ounces of salt pork and one egg. Cut
the pork in small pieces and fry; add the
potatoes and onion sliced, cover with boil
ing water and cook until potatoe are ten
der; add the milk scalded and the season.
ing, and lastly the egg beaten light.
ROAST Gales LIVER.
Wash the liver thoroughly and wipe it
dry. Cut a long, deep hole IN the side
and stuff this with a dressing made Of
bread crumbs, bacon, an onion chopped
fine, salt and pepper to taste, one egg
we'll beaten, and a small piece of butter.
Sew or tie the liver together, lard it over,
and bake in a moderate oven, basting fire.
quently, and serve with gravy and cur
rant jelly.
BOILED OR TEAMED D
One cup of beef suet chopped fine, or
one-half cup butter, one cup of molasses,
two cups sweet milk, some baking pow