The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-08-28
8amsehola.
JAM.


BLACKBERRY JAN.
To every pound of berries add a pound
Of sugar; mix without a particle of water;
cook for two hours.
WI PIEPLANT.
Pick when it is long and good, cut up
and put in glass fruit cans, press down
cover with cold water, seal and put away.
1t will keep fresh till it comes again. In
sections where fruit is scarce it can be so
easily kept.
ORR CAKE.
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. n t~easpoonful of soda and
cloves, and cinnamon to taste.
MIN SAUCE.
Take some tender punches of mint,
wash all sand or grit from them in several
clear waters; then remove the steam and
chop the leaves fine in the best cider vim
egar, adding sugar. The sauce should be
as thick as horseradish sauce, and it is
best to put it in little dishes by each plate.
SPICE CAKES.
One large cup butter and lard mixed,
n coffee cup sugar, one cup molasses,
one-half cup water, one tablespoonful
ginger, one tablespoonful cinnamon, one
soda, dissolved in hot water, flour for
stiff dough. Roll out rather thinner than
sugar cakes, and bake quickly.
SAUCE FOR FRIrTERs.
One cupful of water, half a cupful of
sugar, one rounded tablespoonful of corn
starch; the juice of half a lemon, a bit of
butter. Boil the water. Mix the starch
with the sugar dry and stir them in. Add
the lemon juice and butter. Let boil
transparent. Pour a large spoonful over
each fritter as they are dished up.
LITTLE LOVES.
Take a quarter-pound of fresh butter
and beat it to a cream. Add four table
spoonfuls of fine flour, two ounces of loaf
sugar, one ounce of candied peel, cut into
thick slices, six sweet and six bitter
almonds, blanched and cut lengthwise.
Mix these ingredients together, form
them into rounds, and bake them in six
pattypans.
SAUCE.
Half a bowl of brown sugar,t two table
%spoonfuls of butter and a wineglass of
rose water stirred to- a cream. ,Dredge
in a tablespoonful Of -four, and add a tea
cup of boiling water, stirring well for two
or three minutes CRATE in half a nutmeg;
use the moment it is done. It is a de-
licious French dessert, although the title
is so very homespun.
COFFEE FRENCH CREAM.
Soak a package of gelatine in a cup of
cold water and two cups of strong coffee.
When all dissolved add d cups of sugar !;
let it stand in hot water until the sugar is
all dissolved; then strain. Put it into a
pan of ice water and beat it quick until
it begins to thicken; then add a quart of
cream beaten until it is quite stiff. Pour
into molds. Serve with custard or sweet
cream.
SPONGE CAKE ROLL.
Take two teacups of sugar, two teacups
of sifted -four, two heaping t%easpoonfuls
of baking powder; into this break six
good-sized eggs; beat all well together,
turn into square jelly tins, and bake in a
quick oven to a light brown. When
done, turn out on a.molding-board, and
spread quickly with jelly; roll carefully
out, and wrap each roll in a clean napkin
and serve. The eggs are not beaten
separately, and the quicker the cake is
put together the better it will be-, ,
APPLE JELLY.
Apple jelly, which is delicious with
custards and cakes, can be made at any
time during the winter. Take half a
peck OF juicy, tart apples, quarter and
core, but do not pare them; put into a
kettle with two lemons cut up with them
and cover well with water. Let them
cook until reduced to a pulp, when strain
through a flannel bag. To every tumbler
of juice add t~wo-thirds of actumbler of
white sugar. Boil hard for twenty
minutes, put in a glass and cover next
day, using branded paper next the Jelly
and covering the glasses with paper wet
with -four paste. 1-er4V a4H~T
OYSTER SOUP.
The oyster should be stewedSandI then
strained out Of the liquor which is. to be
'sesIonthe back of'the range the oysters