The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-03-20
Yonsehotd.
PUDDING SAUCE.

Z PUDDING SAUCE.
Beat together four t~easpoonsful Of SUI
gar and two ounces of butter; stir in q
teacup of water; flavor to taste.
~PoP-ovERs.
One thoroughly beaten egg, one cup
sweet milk, a little salt, one cup sifted
-four Drop in hot gem irons and bake
quickly.
One cup sugar, one heaping tablespoon
full butter, one egg, one cup sweet milk,
half a nutmeg, two. ~teaspoonsful baking
powder, n quart flour.
CoRN-sTARcH CUsTARD. .t
Put a pint of milk in a frying pan, let
it come to the boiling point, then add a
pinch of salt and two ~tablespoonfuls of
corn-starch. Serve with sugar and renn
SUGAR COOKIES
One cup butter, two cups of sugar and
three eggs. Flour enough to make a soft
dough. Flavor with cinnamon or nut
meg and bake in a moderate oven.
JELLY CUsTARD PIE.
Four eggs, whites beaten separately,
one cup of sugar, two tablespoons of but
ter; beat well add one cup nearly full
of Jelly; last thing add the whites of the
eggs; bake on thin pastry.
. FRUIT CAKE.
The yolks of ten eggs, ten ounces but
ter, one pound sugar, one pound flour,
one pound %citron, n pound rasins, two
pounds currants, one t~easpoonful CHINA
mon, cloves, mace, nutmeg.
COTTAGE PUDDING.
One cup sugar, one egg, one cup sweet
milk, three ~tablespoonfuls of melted but
ter, one tablespoonsful of baking powder,
u cups of flour. Bake abou forty mi
nutes. Eat with sauce while warm.
GINGER SNAPS.
Boil slowly for fifteen minutes two cups
of molasses; add one-half cup of butter,
cool and add two spoonsful of cold water,
one heaping ~teaspoonful of soda, one tea
spoonful of ginger and flour to roll.
BLACKBERRY JAM.
Take four pounds of fruit, put into a
kettle with two pounds of good coarse
sugar, and set over a slow fire, gently
boiling it for one hour, occasionally stir
ring it to prevent burning. When done
put in jars and seal.
GOOD CAKE.
One cup each of butter, brown sugar,
molasses and coffee, one t~easpoonful each,
even full, of cinnamon, cloves and nut
meg grated, three teaspoonfuls of soda
stiff dough; add the last thing two cups
of raisins chopped. Bake in a moderate
oven.
FRIED ONIONS.
Having frying pan hot, put in a good
sized piece of butter Cor meat fryings
after frying meat, put in the onions
sliced; sprinkle with pepper and salt and
u in just a little hot water, cover
closely, let cook twenty minutes; add a
t%easpoonful of -four and a little milk, and
when it boils it is ready to serve. J FL
SPONGE JELLY ROLL.
-Four, eggs, IL cups of sugar, one table
spoonful baking powder beat the whites
separately, and the sugar and the yolks
together till very light; then add part OF
the whites, then a cup of flour, then beat
good, then a little more -four, then the
rest of the whites, and stir easy, put il
in and bake. Spread and roll as quick
as you can.
CHICKEN FRITTERS.
Cold chicken, salt and pepper, lemon
Juice, batter. Cut the cold chicken ii
small pieces, put in a dish, season with
salt, pepper and juice of a lemon. Let this
stand one hour. Then make a batter OF
two eggs to a pint of milk, a little salt
and -four enough to make a batter not too
stiff. Stir the chicken in this, and drop i
by ~spoonfuls IN boiling fat. Fry brown
rs TAPIoCA CREAM
Soak tone-half cup Of pearl tapioca in
water oyer night, put a quart of milk in
saucepan to heat, beat the yolks of three
eggs and two-thirds cup of sugar with thu
tapioca. When the milk is hot stir in ant
boil two minutes, stirring constantly. Sc
on the ice, and just before serving beat il
the whites of three eggs beaten stiff, AM
season with lemon and vanilla.
CHARLOTTE Russo.
Pour half cup of cold water over half
cup OF gelatine. When it is dissolved adj
acup'o OF boiling milk and let it cool. AID,
to a quart of sweet cream sifted suga
and vaxailla Tn taste Wbooz Al -olo<:,,