The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-10-16
Nnmsehn1d.
COOKIES.

&f1gM fahL s- @aE
t COOKIES. @e.5t sasd
Three cups of sugar, two cups of lard,
one cup of buttermilk, three eggs, one
t~easpoonful of soda. .-, 80.
oTATo SALAD ,.....f
Ten cold boiled potatoes sliced, one
tablespoonful of chopped parsley, and
mixed with the French dressing.
PIcKLED ONIONS .2fs,a.&f
One quart of button onions. Pour on
boiling brine for twenty-four hours, drain
and wash well in cold water, then boil in
vinegar, mace, pepper pods, un-ground
spice, a tablespoonful of brown sugar.
Put in jars. F. 80
: BOILED ICING. sa"rahk
To make the boiled icing, use the whites
of three eggs beaten to "a stiff froth," one
large cup of granulated sugar, moisten
with four tablespoons of hot. water. Boil
the sugar briskly until it 'sropes from
the end of the spoon. Then pour the
boiling syrup upon the beaten egg slowly
beating hard all the while.
SWEET POTATO FLUFF. %
Boil until tender six medium-sized po-
tatoes. When done, remove the skins
and press the potatoes through a colander.
Add a gill of hot cream, a tablespoonful
of salt and a little white pepper. Beat
until very light, and then stir in carefully
the well-beaten whites of three eggs.
Heap in a baking dish, brown and serve.
BoNED CHICKEN.
Boil a chicken in as little water as pos
sible until the meat will fall from bones,
remove skin and chop together dark and
light parts, and season with pepper and
salt. Boil down liquid in which the
chicken was cooked, then pour it on the
meat, place.in tin, wrap lightly in cloth
and press with heavy weight several
hours; when used cut in thin slices.
CHOCOLATE CREAMS 7 E1lL
Mould small bits of the cream favored
with vanilla into cone shape and set them
some chocolate in a bowl set in a kettle
of boiling water or over a boiling teaket-
tie. Roll each of the dry creams in the
melted chocolate until we'll covered. Set
aside to dry. Use a new hairpin for roll
ing the creams, and keep the chocolate
melted while using.
SWEET PICKLED PEACHES
One quart of vinegar for seven pounds
of fruit. Pare the peaches, add four
pounds of sugar to the vinegar, with
whole cloves and cinnamon, alIspice and
mace. Boil it and then add the peaches
for ten minutes, take out and put them in
jars. Stick a few cloves in each one,
pour on the hot syrup, which must be
boiled quite thick after the peaches are
taken out. Seal up. H j.. L".J@t..I
SWEET PICKLED APPLES. -
. Take one teacup of vinegar and two of
sugar, and make a syrup of them, adding
cinnamon and cloves. Pare and core
sweet apples, drop themi in the. syrup and
let them cook until tender, and soft. Put
in a jar and pour the syrup over them.
They are ready to eat as soon as cold, and
will keep any length of time. l generally
tie the spices in a little bag, especially if
ground, and cook it that way.
TOMATO PICKLE ...r
Stew one gallon of green tomatoes just
beginning to ripen, two green peppers,
sliced, four to eight onions, sliced. Salt
over night, next day dram off. Put them
in two quarts, of vinegar, add one-half
pint of molasses, two tablespoonful of
mustard seed one teaspoonful cash of
cloves and allspice, boil up, and then add
the tomatoes, pepper and onions, and boil
ten minutes. This is a delicious pickle.
HINTS To