The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-03-13
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~SCALLOPED GOLDFISH. -..
Mix together two teacups of mashed
potatoes IL teacups Of cold boiled Goldfish,
q teacups of milk, one-half egg, and one
quarter of a teacup of butter; bake a light
brown.
CHOCOLATE PUDDING
Heat a quart of milk to near boiling.
Thicker with dissolved cornstarch, and
sweeten. Stir in half a teacup of grated
chocolate. Flavor with vanilla, and serve
with cream when cold
BEATEN BISCUIT.
Two pints of -four, one teaspoon Of
salt, one tablespoon of lard, mix Into a
stiff dough with equal parts of water and
milk, beat thirty minutes with a wooden
spoon; bake in a quick oven.
wAFFLEs.
Pour one quart of boiling hot milk over
one and one-half pints of cornmeal, add
one tablespoon of butter, one. of lard, a
beaten, mix thoroughly and bake imme-
diately.
Boil the potatoes until soft, then peel
and rub them through a seive ; to a quar-
ter of a pound of potatoes add one quart
of milk, three ~teaspoonfuls Of melted but
ter, four beaten eggs, and sugar and nut
meg to taste. Bake as you would a GUS
tard pie.
Five cups sugar, six tablespoons of
water, four tablespoonfuls of vinegar,
one tablespoonful butter. Boil without
stirring till it crisps in cold water. Line
buttered tins with nut meats and pou the
candy over them. When nearly cold
mark off into strips.
SPANISH FRITTERs.
Trim the crust from some stale bread,
bakers, or if home made should be very
light. Cut in any pretty, fanciful shape
and soak in a mixture of one beaten egg,
one cup of cream or milk, two table
and cinnamon. Fry a light brown and
ICE CREAM XXI
One cup of butter, one and one-half
cups of sugar, two cups of -four, one-half
cup of milk, whites of five eggs, two level
~teaspoonfuls of baking powder, add half
a ~teaspoonful of vanilla extract; beat it
very little after the -four is worked in, as
too much beating makes it tough. Bake
twenty-five minutes in a moderate oven.
PUMPKIN SOUP.
Peel and cut into small pieces three
pounds of pumpkin, put it in a saucepan
with water enough to cover it, add a lit
tie salt; let it boil gently until soft, drain
and pass it through a fine colander; put
three pints of milk into a stewpan, and
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come to a boil, add very little white
sugar, pepper and salt to taste; serve.
TO JAKE A LEG OF MUTTON.
Take a leg of mutton weighing six or
eight pounds; nave the bone removed,
and fill the cavity with a dressing made
of four ounces of suet, two eggs, two
ounces of chopped ham, six ounces of
stale bread, one onion, a little sweet mar
joram, nutmeg, salt and pepper; sew up,
lay in a pan, add a teacup of water, and
put in a hot oven; haste frequently and
cook three hours.
CHICKEN sALAD.
Cook one chicken until tender, and
chop into dice. Chop fine n head of
cabbage and five cold, h~ard-boiled eggs,
mix and season with salt, pepper and
uluSldIu. 1uSGedu VI CdUUdSO Cdudl POI 10
of celery and lettuce are used when they
can be procured and are preferable. Mix
the chicken and vegetable lightly with a
fork, garnish with the rings of white of
eggs, and pour over a salad dressing.
COTTAGE SOU A La A%LBERTINE.
Pick and wash a large dish of spinach
and a handful of parsley. Chop it fine,
and put in a stewpan with four ounces of
good butter. Stew it for about twenty
minutes, then add a pint of cream sauce,
three pints of water, and a tablespoonful
of prepared seasoning. Let it boil for a
few minutes, then strain through a colan-
der, then put in the soup tureen with a
pat of good butter and a little sugar.
Serve with egg balls. -e-
MARSH MALLOws.
Dissolve one-half pound of gum arabic
IN a pint of water and strain it; put in
one-half a pound of fine sugar and place
over the fire, stirring constantly until
about as thick as honey Add SLOWLY the