The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-10-02
Tnnsehn1d.
DRESSING FOR SALAD.

DRESSING FOR SALAD.
Two raw eggs, n tablespoonful of
vinegar, one-half t~easpoonful of mustard.
Put in q bowl over boiling water and stir
until it becomes like cream; salt and pep
per to taste. .-'.. rTrsr
a BAKED TEAK. s.-
Place a steak in a shallow pan, season
with salt and pepper and a few slices Of
onion, cover with another pan and bake
three-quarters of an hour. The onion may
be omitted if the flavor is disagreeable.
TOMATO SAUCE.
Cook one-half can tomatoes, one slice
onion, one bay leaf and one sprig parsley
together for ten minutes. Strain. Melt
one tablespoonful butter, add n table
spoonful -four, pour on slowly the strained
tomato; season with salt and pepper.
sTEwED noes HEA
Parboil and split, remove the bones, lay
the head open and fill up with dressing,
sew up and return to the pot, stew slowly.
Take up, add to the gravy a lump of but
ter rolled in flour and a tablespoonful of
walnut catsup. Pour over the stewed
head.
Put one-quarter pound of castor sugar
into a basin, heat with it the yolks of
eight g add one-quarter pound liquid
butter, a little grated lemon peel, the
whisked whites of six eggs n one
quarter pound; mix in each Ingredient
separately and beat all well together;
bake in a round, shallow mold.
HOP YEAST.
Take one cup of fresh hops, three large
potatoes, one cup of flour, one soaked
yeast cake and one tablespoonful of sugar.
Boil the hops in a quart Of and
drain off; then scald the -four with the
water off the hops; when cool stir in
your yeast cake and put away to rise in
a warm place; thicken with corn meal
and roll out
GINGER NUTS
One cup molasses, one cup sugar, one
cup shortening, one tablespoonful ginger
in a little water, a pinch of salt, and as
much -four as it will take by stirring with
a spoon or knife. Then break off pieces
as large as marbles, roll between palms of
the hands and place in a pan so they do
not touch. Bake and leave in pan a few
moments after taking from the oven.
FRIED CHICKEN. . -LL-D-
Fry half an onion chopped fine in a
little butter till quite brown. Roll a piece
of butter the size Of an egg in flour; add
to the onion, and in this fry the breast,
legs and side bones Of the chicken to a
delicate brown. Take them out and keep
hot in the oven while you add to the
sauce in the pan a few mushrooms finely
cut up, and salt and pepper to taste; sim
mer slowly; pour over chicken and serve.
ORANGE CAKE.
One cup of butter, three cups of sugar,
one cup of sweet milk, A cups of -four,
two ~teaspoonfuls of baking powder and
six eggs, saving out the whites, of four.
Bake in layers. Beat the four whites to
a stiff froth aid add one pound of pow
dered sugar. Pare three oranges, and
after the frosting is spread over the cakes
slice the oranges very thin and laylthem
on the frosting of all the layers except
the top.
NEAT scALLoP. IL - r.
Take cracker crumbs, m~acaroni, cold
stock. Boil the macaroni until soft and
put a little cold water on it to prevent it
from sticking together. Cover the bot
tom of a deep dish with the crumbs, then
a layer of meat cut in small pieces,
seasoned with-salt and pepper, q layer,o of
macaroni, a layer of crumbs and meat,
and so on until the dish is filled, having
the crumbs come last. Pour over all the
gravy and bake one hour.
CLAM s%CALLOPs. 80
Chop fifty CLAIMS fine, and drain of in a
colander all the liquor that will come
away. Mix this in a bowl with a cupful
of crushed cracker, half a cupful of milk,
two beaten eggs, a tablespoonful of
melted butter, half a tablespoonful of
salt, a pinch of mace and the same of
cayenne pepper. Beat into this the
chopped CLAIMS, and and fill with the mix
ture clam shells or the silver or stone