The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-08-21
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SALAD.

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CAULIFLOwER SALAD.
done; let it get cold, then break it in
branches; lay them neatly in a dish.
MUTTON STEW.
Roll the mutton in -four, put or to boil
in a suitable amount of water, season with
salt, pepper and an onion. Cook slowly
three or four hours. .,
PEPPER NUTS.
Two cups of sugar, one of butter, one
of sour cream, with one-half tablespoon
full of soda dissolved in it, four eggs, -four
enough to roll out Flavor with nutmeg
and cut any shape desired. , .an ,rN
s- s.E. sARDINE SALAD.
Bone and skin some sardines and divide
them into fllets; have ready some Lettuce;
put them in the centre of the dish, put
the fllets all around, alternately with
French olives washed and stoned.
BEEF cRooUETTEs.
Three pounds of cooked beef, chopped
very fine, one egg, butter the size of a
walnut, two ~tablespoonfuls of sweet
cream, salt and pepper to taste, mold into
pear-shape, roll in flour, and fry in hot
lard. sI.@i-
BEEF HEART
. Boil it for four or five hours in salt and
water q use a tablespoonful of salt), serve
cold, thinly sliced. Save the water in
which it was boiled. The next day make
a soup of it by the addition of more
water and soup vegetables, chopped fine.
LAMB PIE.
~ I'LL -." e ~ 4o 49,.
which must not be too fat, season them
lightly with prepared seasoning, then lay
them in your pie dish, with a few new
potatoes in slices, pour in a little water or
broth, then cover and bake as directedfo
rump-steak pie; serve hot.
SALAD DRESSING.
Beat together the juice of a lemon and
the raw yolks Of four eggs; then slowly
drop in enough olive oil to make a thick
cream, stirring gently and continuously
while adding the oil. Vinegar may be
used instead of lemon juice if preferred;
a little made mustard and salt can be
added.
Two and one-half cups of sugar, half a
cup of butter, half a cup of SOU milk, two
spoonfuls of cream, a t~easpoonful of salar-
atus, half a spoonful Of cinnamon and of
nutmeg, a cupful of chopped ~raisins, and
about six cupfuls of -four, or sufficient to
knead. Roll out an inch thick, cut into
oblong pieces, and bake in a quick oven.
FRIED OYSTERS
Dust them with -four and pepper, drop
into an equal mixture of lard and salad
oil made smoking hot, and serve the in
slant the edge begins to curl. Some cooks
roll them in cracker dust Or Indian meal
and then fry them. A substantial dish
may be made of fried oysters by having
ready some mashed potatoes nicely sea-
soned, and placed around the edge of a
hot dish In such a way as to form a wall,
and serving the oysters in this dish.
FRIED GRAHAM MUFFINs.
Mix a cup of graham flour with a cup
of sifted wheat flour in which a teaspoon
full Of salt, a teaspoonful of cream Of tar
tar, and half a t~easpoonful of soda Cor
two t~easpoonfuls baking POWDER have
been mixed; stir all thoroughly, then add
a cup Of milk and one egg; beat, we'll
then dip a tablespoon in cold milk and
take up a rounding spoonful of the batter
and drop in hot fat and fry like dough-
nuts. This will be very light and tender.
BAKED APPLE UDDING
Fill a t~hree-quart earthen dish with
pared and CHARTERED apples; sprinkle on
these one cup of sugar, a little cinnamon,
fresh butter the size of a small egg and
one-half cup of water; cover and bake
thirty minutes. Roll a piece of chopped
paste into a strip about two inches wide
that will reach around the pudding dish
roll the remainder to coverithe dish Take
the pudding dish from the wen, sipsthe
strip of paste between the apple and the
dish and put on the top crust return to
the oven and bake one hour. Serve with
creamy sause - -
RUMP-sTEAK PIE. .-.. a..
Procure two pounds of rump steak,
which cut into thinnish~ slices, season
well with prepared seasoning, dip each
piece into -four, and lay them i n a small
pie dish, finishing the top in the formIo f
a dome -add-a wineglass of water, then.
have ready half a pound Of half-puf
paste, cut off a small piece, which roll into
a band, and lay round the edge(of the
dish, having previously wetted it with a,
paste brush dipped in water; then roll out
the remainder of the paste to about the
size of the dish, damp the band of paste
upon the dish, and lay the other piece
over, make a hole with knife at the top,
pressthe edges-evenly1down with your