The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-07-17
Nnnseho1d.
CREAM TARTS.

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CREAM TARTS. ~
Make a thin puff paste, cut small, bake
and fill with whipped cream, on which
drop a spoonful of acid jelly.
FRIED TRIPE.
Roll the boiled tripe, cut in squares, in
egg, then in cracker crumbs, and fry to a
nice brown. Serve with catsup.
CHEAP RICE PUDDING.
Two quarts of milk, two thirds of a cup
of rice, same Of sugar, small piece of but
ter and a little salt, stir it occasionally
until boiling hot, and cook in a slow oven
until of the consistency of cream.
FRIED SALT PORK.
Cut as many slices as will be required
for breakfast the evening before, and soak
till morning in sweet milk and water.
Then rinse till the water is clean and fry.
For a change it may be rolled in corn
meal and then fried.
sAGo PUDDING.
Boil five tablespoonful of sage, we'll
picked and washed, in one quart of milk
till quite soft, with a stick of cinnamon;
stir in one teacup Of butter and two of
white sugar; when cold add six eggs well
beaten and nutmeg to taste. Mix all well
together and bake in a buttered dish three
quarters of an hour.
oATMEAL CRACKERS.
Take three cups of the finest oatmeal,
one tablespoonful of white sugar and a
little salt. Wet it up with sweet cream
and let it sit in a cool place an hour or
two, then knead in fine -four enough to
make a dough that can be rolled and cut.
Roll thin, cut out and bake in a moderate
oven about ten minutes.
CHICKEN PIE.
Boil your chickens until they are ten
der, and season highly, line deep pie
plates with rich pastry; take the white
meat and a little of the dark off from the
bones, put into the pie plates, pour the
gravy over the chickens, add butter and a
little flour, cover loosely with a crust, and
bake from half to three-quarters of an
hour.
OYSTER STEW.
One quart of oysters, one cupful of
milk, and a piece of butter the size of an
egg. Dip the oysters from the liquor, put
them in a saucepan with butter, put them
on the fire until the butter melts, then
add the milk, with a ~teaspoonful of flour
mixed in with it; add a little mace and
pepper and salt; let it boil mp once, and
serve Immediately.
ICE CREAM
Two cupfuls of fine granulated sugar.
one-half cup of water, and as soon as it
begins to boil add one-fourth of a tea
spoon of cream of tartar. Boil till brittle
when dropped into cold water. Just be-
fore taking off the stove add butter half
the size of an egg, and flavor to suit your
taste. Pull as hot as possible without
buttering the hands.
BEEF BROTH. s-
Take a leg of beef, break the bone in
several places, place it IN a pan with a
gallon of water, remove the scum as it
rises, and add three blades of mace, a
crust of bread, and a small pinch of pars-
ley boil till the beef is tender; toast some
bread, cut it in diamonds, lay it in the
bottom of the tureen, put the meat on it
and pour the broth owe all.
WHOLE CHERRIES, A LA vANILLE
Boil two pounds of sugar with two
glasses of water, and clarity it with
WINES VI GWo eSSS. Ohiiu Lllc syrup ohu
put into it four pounds of fine cherries
without their stalks or stones, but as
whole as possible. Add some fine extract
of vanilla and let the whole infuse on the
fire; but by no means let it boil let it in
fuse for at least five minutes.
sAxoNY CHEESE CAKES
Warm in a stewpan a pint of good milk,
and gradually stir into it, on the fire,
three large handfuls of flour; when the
paste is free from Jumps, add a little salt,
a piece of butter the size of a walnut, a
quarter Of a pound of gruyese, Parmesan
or any other good cheese or you may
mix your cheese it must be cut n small
slices and not grated; take-eare that the
whole be- wea ineofporated, SOFAS tebe
easily turned out of the stewpan; then
mix it with three ~welI-beaten eggs and