The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-04-10
9nmsehnld.
VINEGAR CANDY.

VINEGAR CANDY.
Three cups of sugar, half a cup of
water, two-thirds cup of vinegar. Boil,
without stirring, till brittle.
FRIED ONIONS.
Slice and boil the onions ten minutes vt
a time in three waters; drain and fry in
butter; season and serve hot.
BRoILED sARDINEs.
Take large sardines, wipe, roll in -four
and broil. Serve on toast with slices of
lemon for garnish and relish.
WHITE CAKE
Two cups of sugar, two cups of flour,
one cup of corn starch, one cup of butter,
whites of five eggs, one t~easpoonful cream
tartar, one-fourth of a t~easpoonful of soda.
ROAST PIGEoNs
Pick. draw and truss them, keeping on
the feet; chop the liver with some par
sley, add crumbs of bread, pepper, salt and
a little butter; put this dressing inside:
slit one of the legs and slip the other
through it; skewer and roast for half an
hous; haste them we'll with butter. Serve
with bread sauce.
FISH CHowDER.
Take any large fish, and cut it in thin
slices, lay some slices of fat bacon at the
bottom of the pot, and then a layer Of
fish, onions, cracker dust, red and black
pepper, salt and butter; then more layers
until you nave used all the fish. Cover
the whole with water and cook until we'll
done. .
MACARONI..
Cook the macaroni tender in broth, and
take twice its weight in minced chicken
= or meat. adding two ~welf-beaten eggs,
three ounces of butter, cayenne pepper
and salt to taste. Mix the ingredients
we'll. put them in a deep dish and bake
until a light brown crust is formed upon
the top.
CHARLOTTE Russo. ~
Line the inside of a plain round mould
with savory biscuits, cutting and placing
them at the bottom to form a %rosette,
standing them upright and close together
filed with any favored cream, but omit
ting the fruits, place the mould in ice; let
it remain till ready to serve, turn over on
a dish, and remove the mould.
LYoNNA1sE POTATOES.
Slice a quart of cold boiled ones. Fry
to a nice yellow a tablespoonful of onion
chopped fine in three tablespoonful OF
butter: add to this the potatoes and
tablespoonful of minced parsley, season.
ing with salt and pepper to taste. STU
carefully so as not to break the potatoes
until they are we'll Drowned, when they
are DONE. Serve hot.
LIGHT PASTE FOR CHEESE CAKES.
Beat the white of one egg to a still
froth: mix with it as much water as will
make three-fourths Of a pound Qeavin'
out a little for dredging) of -four into
stiff paste. Roll it very thin; lay the thir.
nart of half a pound of butter upon i
in small bits. Dredge it with some of tn
flour left over and roll up tight; roll it GU
AGAIN: put on the same amount OF butter
and so on till all be worked up. %
ROLLS.
Take n quart of flour, two ounces G
butter we'll rubbed together, one wei
beaten egg, a little salt, two teaspoon
baking powder well dissolved, and &
much milk as will be required to make
stiff batter: beat it well and set to ris
When light, roll out thin, cut into gem
brush the edges with melted butter, fol
them over, and place them in pans a hit
distance apart. Let them stand awhile
rise again, and bake.
STRAWBERRY CHARLOTTE.
Line a plain round mould with ril
strawberries by burying the mould IN Il
to the rim, and dipping the straWberrl
in calf's foot jelly, first covering the DO
tom with them cut in halves, the cut sl(
downwards, afterwards building them !
the sides, the jelly (Which must be col
but not set) causing them to adhear; wh'
finished, fill it with the cream as direct
fol-, the charlotte russo, and when ready
serve dip the mould in warm water, al
turn it out upon the dish; the cream mu
be very nearly set when you pour 1t
or it will run between the strawoerrl
and nrodnna q bad effect