The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-07-31
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SPONGE CAKE

SPONGE CAKE
Nine eggs, their weight in sugar, the
weight of five in -four, and the juice and
peel Of a lemon.
LEMON SAUcE.
The Juice of one lemon, a half-cup Of
sugar; mix with a tablespoonful of -four,
add a pint of boiling water, and boil five
minutes. Serve with nutmeg if desired.
WATER CRACKERS.
One pound of -four, one t%easpoonful
salt, one-half n of soda, one table
spoonful of lard made up with sweet
milk; beat well, roll thin and bake
quickly.
Dissolve one pound sugar in half a pint
cold water, mix with one pound butter
rubbed into three pounds flour, n tea
spoon dissolved soda and two eggs. Roll
out into little cakes and bake.
CHERRY TARTs.
Line patty pans with puff paste, stone
the cherries, stew with sugar; add a tea
spoonful of -four to a pint of cherries;
fill the shells and bake in a quick oven !;
remove from the oven, dust with pow
dered sugar.
GINGER SNAPS.
Three t~ablepoonfuls of melted lard,
three of boiling water, n teaspoonful
each of salt, soda and ginger; put in a
pint cup, and fill up with molasses, stir In
flour to make dough, roll and bake quickly.
These cakes will keep weeks, and improve
with age.
BROWN BREAD.
Two cups of molasses, two cups of
buttermilk, two cups of corn meal, one
and one-half cups of white flour, three
cups of brown -four, two heaping tea
s~poonfuls of soda Cover up as alright as
possible in a mold, and boil pretty hard
for three hours.
VANILLA BISCUIT.
Mix one-quarter pound of butter with
one-haf pound of sugar; add one-half
pound of -four and two ~well-beaten eggs,
one ~teaspoonfuI of baking powder, one
quarter pound of currants and several
drops of vanilla essence; roll it out, then
cut in shapes and bake in a Toured tin.
DELICIOUS ROLLS.
One pint of milk, n tablespoonful of
lard (heaping), n tablespoonful OF sugar,
a little salt, and sufficient yeast. Make
into a dough and knead well. Let it
raise till light; roll half an inch thick, and
cut out with biscuit cutter. Let it raise
a little while again, and then bake In a
moderate oven.
Boil any medium-sized, fresh fish.
Take off the skin, pick out the bones and
mince. Add pepper, salt, sugar, mustard,
half a teacup of vinegar and a tablespoon
full of melted butter; mix all well with
the fish; put in a small baking-pan, and
set in the stove fifteen minutes; let cool,
and serve with Worcestershire sauce.
.' LEMON PUDDING.
Take the yolks of six eggs well beaten,
with a quarter of a pound of sugar; take
a quarter of a pound of butter melted in
as little water as possible; keep stirring it
till cold, then mix all together with the
Juice. of two lemons and the grated peel.
Cover the dish with a thin puff paste,
pour in the mixture, and bake for half an
hour.
.9a -s.a CHOCOLATE
Beat up a quarter-pound of castor sugar
with two'eggs,l then add very gradually
the yolks OF. six eggs, two small cakes OF
chocolate grated, a little lemon pee, one
quarter pound of ground almonds, the
whites Of, six eggs previously whisked to
a stiff froth and one ounce Of flour; pour
the mixture into a buttered mold and
Dake. ~ - ws wy
POTATOES A LA MAIrRE D'HoTEL.
Boil the potatoes and peel them, cut
| them into slices, and then put them into
a stewpsnlWith fresh butter, parsley and
Gives chopped up, salt, pepper and a dash
of vinegar; warm them up and serve; in
place e dbutter oil may be used; if the
potatoes are very small they need notrbe
sliced in the recipes where slicing is
directed.
,6I5 SUMNER SQUASH.
Cut the squash in quarters, remove the
seeds and skin, cover with sailed boiling
water and boil until done. When cooked
mashsthe squash and add one ounce of
butter for each. small one. Moisteni with
gravy or broth. and put in little pans or
dishes;I cover with bread crumbs; place