The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-04-17
Npmsehola.
BUTTER SCOTCH.


Three tablespoons of molasses, two
tablespoons of sugar, two tablespoons of
water, one tablespoon of butter, Il little
soda before taking from stove.
MINCE-MEAT PUDDING.
Butter and paper the mould, then put
a layer of cake and a layer of mincc meat
alternately till full, then add the cu>tard,
same as for d~emi-plum pudding.
sTEwED VEAL.
Lay a knuckle of veal in a saucepan
with two blades of mace, an onion, a
small whole pepper and some salt, with
two quarts of water; cover close and let
it simmer for two hours.
BUTTERMIKK AXE
One cup of buttermilk, one large cup of
sugar, two-thirds cup of shortening, two
eggs and one ~teaspoonful of soda. Flavor
to taste. By putting il mixed spices it
makes a good spice cake.
R~oLY-PoLY.
Roll out about two pounds of paste,
cover it with any jam or marmalade you
like, roll it over and tie it loosely in a
cloth, well tying each end; boil one hour
and serve, or cut it in slices and serve
with sauce over it.
PORK AXE.
One pound of fat salt pork chopped
fine, II cups of boiling water poured over
the pork, two pounds of ~raisins, currants
and citron, two cups of sugar, eight cups
of flour, one tablespoonful soda, and
cloves and cinnamon to taste.
ICE CREAM CANDY.
Two cups of sugar, half a cup of water.
When boiling add a teaspoon of cream OF
tartar dissolved in a little water. Boil
ten minutes without stirring, then add a
small piece of butter and boil till it will
harden in water, then flavor and pull.
DEMI-PLUM PUDDING.
Prepare the mould, then add a layer of
plum pudding, broken in pieces, that has
been left from the previous day, alternate
ly, till full; fill up with custard, and steam
or bake for three minutes. The remains
of any kind of pudding may be used thus.
EGGS A La CREME.
Six eggs boiled hard and chopped fine,
and stale bread. Put in a dish alternate
layers of chopped eggs and grated bread:
When the dish is full, pour on one pint of
boiling milk seasoned with salt, pepper
and one tablespoonful butter. Bake a
light brown.
RICE PUDDING.
One-half cup of rice, %uncooked, two
quarts of sweet milk, one-half cup of
sugar, a little nutmeg and cinnamon, put
in the oven and bake for two hours or
more Do moi stir to break the top crust;
if you stir at all lift the crust gently to
one side. 1t is good, warm or cold.
RAISED GRIDDLE CAKES.
Take a quart of sweet milk, warm it
enough to melt a large tablespoonful of
butter, add two ~teaspoonfuls of salt and
-four to make a pretty stiff batter. Dis
solve one-third of a cake of compressed
Yeast in tepid water and stir it into the
batter. Cover closely and keep in a
warm place until morning, when fry on a
griddle. If found to be too stiff, thin II
with a little tepid milk.
PLUM PUDDING.
Pick and stone n pound OF the best
Malaga raisins, which put in a basin WIFI
one pound of currants (well washed, dried
and picked, a pound and a half of good
beef suet Chopped very fne), three-quar-
tiers of a pound of white or brown sugar.
two ounces of lemon or orange peel, two
ounces of citron, six ounces of flour, ano
a quarter of a pound of bread crums, with
a little grated nutmeg. Mix the whole
we'll together, with eight whole eggs anc
a little milk; have ready a plain or orna-
mental pudding mould, well butter the in
terror, pour the above mixture into it
cover a sheet of paper over it, tie a cloth
over the mould, put the pudding into
large stewpan containing boiling water
and let boil quite fast for four hours ane
a half. When done, take out your mold
turn upon a dish, serve with the follow
ing sauce: Put the yolks of three eggs IL
a stewpan with a spoonful of powdered
sugar and a gill of milk; mix well to-