The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-06-19
Nnnsehold
VINEGAR CANDY.

-.. il MEGA CANDY. j. @lt
Three cups Of sugar, half a cup of
water, two-thirds cup of vinegar. Boil,
without stirring, till brittle. 'of..E ~".-
- ~. GINGER POUND JAKE. Sees"
Il Three cups of flour, one cup of molasses,
one cup of buttermilk, one-half cup of
butter, two ~teaspoonfuls of salaratus, two
t~easpoonfuls of cinnamon, one ~teaspoonful
of ginger and two eggs al .taam
wAFFLEs. 49,: ..
One pint of sweet milk, two eggs, one
pint of flour, one-half cup of butter, one
%teaspoonful of soda, a pinch of salt. Bake
in waffle irons, well heated. ''''
DELICATE Oak
Mix one and one-half cups of powdered
sugar, one cup of -four, a little salt and
one teaspoon of baking powder. Beat
the whites Of eleven eggs to a stiff froth,
flavor with lemon or vanilla, mix all to-
gether and bake. Use the yolks for old
cake t,. ,.- r,-~.T 4.crD cs7I
Made the same way as orange jelly,
only using six lemons! and the rind OF
one; serve quite white, and add a gill Of
Bucellas or any very pale wine. Calls
foot stock, reduced and clarified, may be
used instead of the isinglass or gelatine.
SEYMOUR PUDDING.
One-half cup of molasses, half-cup Of
milk, half-cup of raisins, seeded and cut
in halves, half-cup of currants, half-cup
of suet, powdered, half ~teaspoonful of
soda, one egg, u cups of graham flour,
spice and salt to taste. Boil or steam for
q hours. "
GRAHAM BREAD.
Take twice as much graham as white
flour, two t~eacupfuls of the former and
one each of white flour, sour milk and
molasses, or less of the latter If not liked
pretty sweet, and one t~easpoonful each
Of salt and soda. Mix well; pour the
mixture into a buttered pan and steam
two hours.
TAPIocA FRUIT PUDDING.
rOne-half cupful of tapioca soaked over
NIGHT in one quart of cold water. 1nthe
morning cover the bottom of a baking
dish with any kind of fruit, either canned
or fresh, sweeten the tapioca with one
half cupful of sugar, add a little salt and
nutmeg, pour over the-fruit and bake one
hour. Serve with sauce iE5 w a.
10 ---.. SALLY LUNN. ~ -
Sift into a pan II pounds of flour, make
a hole in the middle and put in two
ounces of butter melted in n pint of
warm, not hot, milk, one tablespoonful OF
salt. three well-beaten eggs and half q
t~eacupful of yeast. Beat well, pour into
well-greased tin pans, and set aside to
rise. When light bake in a moderate
wen.
LEMON PUDDING.
Take the yolks Of six eggs and beat
them well with a quarter of a pound OF
sugar. Melt a quarter of a pound OF but
ter in as little water as possible, stirring
till cold, and mix all together with thu
Juice of two lemons and the grated peel
Cover the dish with a thin puff paste
nour in the mixture and bake for half al
hour. O.
STRAWBERRY sHORTCAKE.
One cup of powdered sugar, n table
s~noonful of butter rubbed into the sugar
three eggs, one cup of prepared flour,
heaping cup. two tablespoonful of cream
Bake in three ielly-cake tins. Whel
quite cold lay between the cakes nearly
quart of fresh, ripe strawberries, sprlnkl
0dCQ layer LSuGy Will 20
and strew the same thickly over tn
uppermost cake. Eat while fresh.
WELSH RAREBIT.
Half a pound of English cheese, thre
eggs well beaten, one scant cup OF Tin
bread crumbs, three ~tablespoonfuls Q
butter, melted, two tablespoonful Q
made mustard, one ~saltspoonful of salt
mix all we'll together, and beat to
smooth paste; have ready some slices Q
toasted bread, from which the crust ha
been pared; spread them thickly with tn
mixture, and set them upon the uppee
grating of the oven until they are slight
Drowned. Serve at once.
ORANGE JELLY.
Procure five oranges and one Tenor
take the rind off two of the oranges an
half of the lemon and remove the plth
put them into a basin and squeeze tn
juice of the fruit into it; then put a quar-
ter of a pound of sugar into a stewpa