The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-09-04

MUFFINS.

One egg, one cup sugar, one-third but
ter, one-half cup milk, salt, spices, one
teaspoon baking powder and -four to make
a batter. Bake in a hot oven. -
GINGER COOKIES -
Two cups of molasses, one cup of
melted lard, one Of boiling water, three
~teaspoonfuls of ginger with -four enough
to make. a stiff dough Roll then and
bake in a quick oven.
.s STEAMED CLANS /-r.. .ng
Put the quantity desired into a pan
over a boiler of hot water, coyer closely
and let steam about five minutes or until
the shells open. Serve in their shells
with a sauce separately of melted butter
and vinegar.
One cupfuT Of sugar, one cupful mo-
lasses, one cupful milk, one-half cup but
ter, the whole to be boiled fifteen minutes,
or till it hardens in cold water. Pour
into a square tin, and cut in squares be-
fore quite cool. '" H>A
BREAD PUDDING.
Take one pint of bread crumbs, soaked
in one quart of sweet milk, one-half cup
white sugar, two eggs beaten thoroughly,
one cup of raisins if desired, heaping tea
spoonful Of butter, salt to suit the taste
stir. well together and bake.
CAULIFLowERs.
Choose white c~aulifowers, very close
and firm; trim aud rwash them; throw
them into boiling water in which you
have put a handful Of salt, or a little flour
mixed with q little water, which will
keep them white when they yield to
the pressure of the finger they are done;
take them out of the water, and set them
to drain.
- BoNED CHICKEN. +
Boil a young fowl until tender; remove
the meat from the bones, chop fine and
season with pepper, salt and butter, and
pour. over it the liquor that the chicken
was cooked H. which should be boiled
downto q Jelly: put It il basin and
press down with q weight until tits cold;
keep in a cool place. Slice with a very
sharp knife. ,a5r ts..:'
GOLDFISH WITH EcGss
Put one cup of picked fish into one
quart of cold water, heat slowly, when
hot mot boiling5 pour off water, remove
fish to another dish, put into skillet one
pint of nice rich milk, thicken with one
tablespoonful of flour, add fish, piece of
butter size of a walnut, when gravy again
boils add oneSor two eggs, stir briskty,
and serve at once.
MADEIRA MARMELADE.1 -t+t-
Weigh the oranges, cut them very
thin, take~eut the seeds, tandt every
pound of fruit allow three pints of cold
water; leave it for one day, then boil it
till tender :; let it stand another day, her
weigh the fruit and liquor, and to every
pound put II pounds of sugar, boil for
one hour or so till the fruit is transparent
and the juicejelles. TT 40 -,
VEAL PATTERs.
Minee a little cold veal and ham, allow
owing one-third ham to two-thirds veal ;
add a hard-boiled egg, chopped, and a
seasoning of pounded mace, salt, pepper
and lemon peel; moisten with a little
gravy and warm. Make puff paste, roll
thin-an cut in round pieces put the
m1nce between two Of them, pinching
the edges together, and fry in hot grease.
CUsTARD P1R.
Take two eggs, beat the yolks with
one heaping tablespoonful of white sugar,
add II cups of milk and ten drops of
vanilla, or grated nutmeg if liked better.
Make a crust out of one cup Of pastry
-four, a piece of lard as large as a walnut,
and twice as much butter; work together,
add enough cold water to make into a
dough; roll to about the thickness of a
quarter of an inch, always rolling one
way; cover the bottom of a we'll b
pie plate with the crust; pour in the
custard; setein a moderate oven. When