The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-11-20

One cup of ~granulated sugar and five
tablespoonful of milk, boil four or five
minutes, then stir till cold and put on a
cool cake.
RICE.
Boil for ten minutes one cup Of cold
boiled chicken chopped fine, two cups of
cold boiled rice and one pint of chicken
broth, seasoned with salt, pepper and
butter.
C~ORNSTARCH Oak
One cup of sugar, one-fourth cup of
butter, one-half cup of milk, t%wo-thirds
of a cup of cornstarch, one cup of flour,
two eggs, one t~easpoonful Of baking
powder.
NICE PUDDING.
Pare and slice two or three good
cooking apples, put in a pudding dish,
make a batter of one quart of milk, three
eggs and two cups of -four, pour over the
apples and bake.
One CUP of sugar, one-half cup of but
ter, two eggs, one-half cup of sweet milk,
one teaspoon of baking powder, three
cups of flour; roll thin, cut in shape and
bake in a quick oven.
CRACKER PUDDING.
Split a dozen crackers in halves, lay the
surface over with r%aisins, placing the
halves together again; tie up closely in a
cloth, and boil about twenty minutes in
milk and water; serve with a rich sauce.
PORK CAKE.
One pound of fat salt pork chopped
fine, II cups of boiling water poured over
the pork, two pounds of ~raisins, currants
and citron, two cups of sugar, eight cups
of -four, one tablespoonful soda and cloves
and cinnamon to taste.
SILVER CAKE.
One and one-half cups of sugar, one-
half cup each of butter and cornstarch,
II cups of flour, one-half cup of sweet
milk, the whites of six eggs and two tea
spoonfuls of baking powder, flavor with
one t~easpoonful of lemon and one-half
t~easpoonful of vanilla
FIG LAYER CAKE.
White part: Two cups of sugar, two
cups of flour, two-thirds cup of sweet
milk, whites of FIVE eggs, two teaspoon
fuls baking powder: bake in two round
tins as for jelly cake. Dark or fig part:
One cup of brown sugar, n cup of flour,
one cup of chopped figs, one-half cup of
sweet milk, butter the size of a walnut,
one egg, one teaspoonful of baking pow
der; when baked place fig part between
light part with a little frosting.
ALMOND CLEAN.
One cup of rice, one pint and a half of
milk, one-half cup of sweet almonds, one
quarter of a cup of sugar and one-half
teaspoonful of salt. Blanch the almonds,
chop them fine, put them with the rice,
sugar and salt into the milk, and steam
until the rice is tender. Serve it hot
with cream and grape jelly. A pretty
way to serve 1t is to half fill fancy cups
with the almond cream, then add two
tablespoonful of sweet cream and one of
jelly.
TOMATO SOUP.
One quart of tomatoes, one onion, two
ounces of -four, four ounces of butter,
two ~tablespoonfuls each of sugar and salt,
one-thlrd OF a t~easpoonful of cayenne
pepper, three pints of water and one-half
pint OF milk. Boil the tomatoes and
onions in the water for three-quarters of
an hour, rub the sugar, butter, flour,
pepper and salt to a thin cream and add
to the tomatoes. Boil ten minutes. Boil
milk separately and put in last. Boil up
once and serve with toasted bread if de-
sired.
RICE PUDDING.
One teacup of rice, one pint each of
milk and water, or one quart of milk, one
cup OF molasses, n t~easpoonful of salt,
one-third of a nutmeg, and a piece of
butter the size of an egg. In mixing, re-
serve one cup of milk, not to be added
until the pudding has been in the oven
from one-half to three-quarters of an
hour. First, mix all the ingredients to-
gether in a buttered earthen pudding pot,
let it stand o the back of the stove until
ready to bake, so as to let the rice swell.