The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-02-09
Nomsehnld.
POTATO ROLLS.

POTATO ROLLS.
Add to twelve mashed potatoes salt,
butter and a cup of milk and two eg.>;
make into rolls, cover with -four, and ny
brown in butter.
SUGAR COOKIES.
Two eggs, a little more than one-l"llf
cup of butter, one cup of sugar, one-ll If
teaspoonful of soda (scant) in four table
%spoonfuls of water.
FATHER CAKE.
One egg, one cup of sugar, one cup of
sweet milk, one-third of a cup of butter,
two cups of flour, two heaping teaspoon
fuls of baking powder.
EGG TOLLS.
Two cups of sweet milk, two eggs, one
fourth ~teaspoonful of salt, 81 cups Of
sifted flour, one t~easpoonful of baking
powder; bake in gem pans.
SCRAMBLED EGGS.
Melt a piece Of butter in a frying a
when it is hot drop in the eggs, which
have been we'll beaten, season with pep
per and salt; stir constantly three minutes.
HoMINY PUDDING.
One cup of boiled hom1ny, l! pints of
milk, three eggs, one tablespoonful of but
ter, one cup of sugar. Pour into buttered
pudding dish, and bake twenty minutes.
CORN MEAL PUDDING.
One cup of corn meal, one cup of flour,
one cup of milk, n cup of chopped suet,
one cup of ~raisins, one-half cup of molas-
ses, and a little salt. Mix all together and
boil D hours.
Four eggs, yolks and whites beaten
separately, and II tablespoonful of milk.
Mix the whites and yolks together, and
add a little salt and pepper, and turn into
a buttered spider.
One pint of sweet milk, two eggs, one
pint Of -four, one-half cup of butter, one
teaspoonful of cream of tartar, one-half
~teaspoonful of soda, a pinch Of salt. Bake
in waffle irons well heated.
FRIED G PLANT.
Peel the egg plant and cut in slices one
half inch thick, pepper and salt, lay one
slice upon the other and let them stand
ten or twelve hours, drain off the liquor,
dip in flour and fry brown.
NOODLES FOR SOUP.
One egg, a pinch of salt, mix with
enough -four to make stiff like pie crust,
roll out very thin; let remain n hour
before cutting in narrow strips; put in
boiling soup and cook fifteen minutes.
DoUGHNUTs.
One cup of sugar, three cups of flour, a
piece of butter the size of an esq., one cup
of milk, one half t%easpoonful of soda, one
t%easpoonful of mace. Mix together; roll
out and cut in shape. Fry in hot lard.
GINGER POUND CAKE.
Three cups of -four, one cup of molas-
ses, one cup of buttermilk, one-half cup
of sugar, one-half cup of butter, two tea
spoonfuls of saleratus, two t~easpoonfuls
of cinnamon, one ~teaspoonful of ginger
and two eggs.
RICE FRITTERs.
Boil the rice till perfectly done, in
water, then put in one-half pint of sweet
milk, and salt to flavor, beat -four in milk
till stiff enough to drop from spoon; have
lard hot and drop this in, a spoonful at a
time, frying till well Drowned.
SPICE CAKE.
One and one half cups of sugar, two
thirds of a cup of butter, one cup of
seeded r~aisins, two-thirds of a cup of
sweet milk, three cups of flour, two eggs,
one heaping ~teaspoonful of cream of tar
tar, one-half even t~easpoonful of soda,
cinnamon, nutmeg, cloves to taste.
SPONGE CAKE ROLL.
Take two teacups of sugar, two teacups
of sifted -four, two heaping teaspoons of
baking powder; into this break six good
sized eggs; beat all well together, turn in
to square Jelly tins, and bake in a quick
oven to a light brown. When done, turn
out on a moulding board, and spread
quickly with jelly; roll carefully out, and
wrap each roll in a clean napkin and serve.
The eggs-a are mot beaten separately, and