The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-01-05
Aamsehnld.

quart of sweet milk pour into cups and
place in a baking pan of water. Bake in
a slow oven.
COON CAKE.
One cup of flour, one-half cup of of corn
meal, M cup of buttermilk or sour milk,
one-half t~eaSpoonful of soda, one table
spoonful of sugar, a little butter (melted)
and salt. Bake in a quick oven.
RYE PANCAKES.
One cup of sour milk, one cup of -four,
one cup of rye meal, four tablespoonful
of molasses, one egg, and one small tea
spoonful of saleratus drop from a spoon
into hot lard, and fry like ~doughnuts.
ROLL JELLY CAKE.
Three eggs, one cup of sweet milk, one
and one-half cups sugar, two cups of -four
or only a little more, one t~easpoonful of
lemon extract, a little salt, and two tea
spoons of baking powder. This makes
two cakes.
FRUIT CAKE.
Five eggs, one cup of butter, two cups
Of sugar, one-half cup of syrup, n tea
spoonful of soda dissolvedin a little sweet
milk, two teaspoonfuls of cream of tartar,
three cups of -four, n teacup each of cit
ron. currantS n ralSlnS.
Two cups of water, one cup of sugar,
two tablespoonful of shortening, one
quart of sifted -four, two t~easpoonfuls of
baking powder, or two ~teaspoonfuls of
cream of tartar and one t~easpoonful of
soda, and a pinch of salt. Flavor to taste.
MEAT ~cRooUETTEs.
Two cups of chopped meat, two cups of
bread crumbs, two cups of hot milk. Sea-
son the meat with salt and pepper. Beat
the yolk of one egg, add the milk, a tea
spoonful of melted butter. bread crumbs
and meat. Form into small fiat cakes and
fry in butter.
PoTATo CUsTARD.
Crate six large potatoes and add to
them one quart of boiling milk; stir in
three beaten eggs and n quarter Of a
pound of sugar; boil seven minutes, TAX
ing care not to let it burn, then add one
half cup of butter. This will make three
good sized custards.
QUICK PUDDING.
One quart of milk, two eggs, two table
~spocnfulS of Indian meal, one-half cup of
molasses and salt. Let the milk come to
the boiling point, beat the egg, meal, mo-
,asscs and salt together and stir in the
boiling milk. hen let all boil up once.
This makes a good, quick dessert.
PIcKLED OYSTERS
Rinse the oysters in their liquor, strain
it upon them, and let them come to a boil,
take them out of the liquor to cool. Pre-
pare cider vinegar by boiling it with pep
pers, a little salt, mace, cloves and nutmeg,
and when cold pour it over the oysters,
and keep them in a covered stone jar.
ATMEAL GEMS.
Soak one cup of oatmeal over night,
with one cup of water. In the morning
sift together dry one cup of flour and two
teaspoons of baking powder, add a little
salt, mix the oatmeal and flour together,
wet with sweet milk to a stiff batter, drop
into gem pans and bake Immediately.
CREAM PIE.
One pint of milk, one heaping table
spoonful of flour, three tablespoonful of
sugar, one tablespoonful of butter, two
eggs, and flavor to taste. Bake with one
crust, same as custard. Beat the whites
to a stiff froth, add a little sugar, spread
over after the pie is baked, then put in the
oven and brown.
TO WARM OVER COLD MUTTON.
An excellent and simple way is to cut
it, if loin, into chops, or if leg, into thick
s~callops, and dip each into egg well beaten
with a tablespoonful of milk, then in fine
bread crumbs, and fry in plenty OF very
hot fat. If your crumbs are very fine and
even, the larger crumbs will fall off, and
the appearance be spoiled.
MINCED BEEF.
Three pounds of raw beef, lean, chopped
fine, five soda crackers rolled fine, two
eggs we'll beaten, one and one-half tea
~spoonfuls of pepper, three slices of pork
chopped, one-half cup Of milk. and salt to
taste. Mix all thoroughly, make into a
loaf. Bake w hours. This should be
sliced cold for tea or luncheon.
LEMON PHI.
For n pie take one lemon, M cup of
sugar, yolks of two eggs 1.-TWO teaspoon
fuls of cornstarch, one t~easloonful of but
ter and one-half cup of water. Take
part of the water and put m to heat.
When boiling stir in the above mixture,
and use the rest of the water to rinse out
the dish. The icing is made OF tie whites