The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-10-30
%nMsehn1d.
CUP CAKE.

Inc WHITES VI 1ouI SSBS WeA Ocdlcu,
one cup of white sugar, half a cup of but
ter, half a cup Of sweet milk, two cups of
-four, one tablespoonful of cream Of tartar
and half a teaspoon of soda. a-'.a1.2'
BEATEN BISCUIT. ~
Two pints Of -four, one teaspoon of
salt, one tablespoonful 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. v.
Two pounds of raw, lean beef, one cup
of rolled crackers, Tablespoonful salt,
two eggs; chop all together, form into a
long loaf, cover the top with small pieces
of butter and bake one hour.
Three cups of milk, n great spoonful
Of butter, n egg, three cups of flour,
one t%easpoonful of soda and two teaspoon
fuls of cream of tartar. If you use sour
milk omit the cream Of tartar.
SEED x ..
One cup of butter, three cups Of sugar,
two eggs, one cup of cream, eight cups
of -four, q teaspoonfuls. of baking pow
der, one teaspoon of caraway seed, roll
out, cut and sift with sugar; bake in a
quick oven.
sa WHEAT BREAD. .H-'
Sift two quarts of -four and four tea
spoons of baking powder and a teaspoon
of salt; stir up to a soft dough, with cold
sweet milk or water; knead but little,
mold and bake Immediately. This bread
is easily digested.
GRAHAM CAKE
One cup of brown sugar, one cup of
sour cream, two eggs Zone will do), two
cups of Graham -four, one teaspooIful of
soda, a little salt and cinnamon if liked.
IF the cream is not very sour, use less
soda. Do not stir two stiff.
CAKE
One cup molasses, one cup brown sugar.
one cup of cold water. Boil together,
then add a cup of butter and set aside to
cool; flour as thick as a pound cake, add
four ~wel-beaten eggs, one pound each OF
raisins and currants, one-half pound OF
citron. Bake two hours.
BROWN BREAD. p
Scald one cup of Indian meal, add to
this one pint of sweet milk and stir till
the meal is well mixed, three-fourths cup
of molasses, one t~easpoonful each Of salt
and soda, and graham meal enough to
make a batter that will pour with great
difficulty. This makes one large loaf.
Bake one and a half hours - Il
.r-s.E' LEMON CAKE. r. r..sF-g
Two cups of sugar, one-half cup of but
ter, three eggs, n cup of milk, three
cups of -four, three level t~easpoonfuls of
baking powder; bake in layers. For the
Jelly use the grated rind and juice of two.
lemons, one cup of sugar, one egg, one
half cup of water. n ~teaspoonful of butt
ter, and one tablespoonful of flour mixed
in a little water. Boil until it thickens,
let it cool and spread it between the lay
ers of cake. + 6UHyl sliIiIU j
EGG --
Beat four eggs very light and stir into
a pint of sweet milk or sour milk, with a
little soda in it; mix in a large spoonful
of butter. Over a quart OF slfted meal
pour enough boiling water to scald it,
stirring it to a stiff, smooth mass. Mix,
this into the milk, beat it we'll and bake
it in a pan or muffin rings. You can
drop it in large ~spoonfuls on a baking
tin. 1t is better made with sweet milk
than with sour milk. If the meal is good
the best kind, Of egg bread is. made by
this recipe. More eggs can be added. -.
2 GRAHAM GEMS. I'LL " q
One quart composed of two-thirds sra+
ham and one-third wheat flour, half a tea
spoonful of salt and a dessertspoonful of
sugar. Sift these together, REMOVING. the
bran, ana, add enc pint of sour milk, into
which 6aNAaveb beaten one teaspe6nfuf
of soda dissolved a ittle hotwater, and
bake in iron gem pans which have been,
previously heatefa@ gteased. i put.
mine on the front of the stoYe rto, heat
before l begin mixing the batter. SThis
makes two dozen gems. They are very
mcefef bfeakfsst6rtfor supper, addAay