The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-08-07
~ ~
8omsehnla.
COOKIES.

ooKIEs
One cup of sugar, one cup, of butter,
one cup of sour cream, n teaspoonful
of soda and flour enough to roll out.
ORANGE ICE CREAM.
Proceed as for lemon, only use the
juice and rind of ten oranges instead of
lemons, as directed in lemon ice cream.
CUCUMBER SALAD.
Peel the c%ucumbers and cut them in
long slices, mix them with the salt and
let them stand for half an hour; her
place them on a dish and serve
OATMEAL CRACKERS.
Mix three cups of the finest oatmeal, a
tablespoon of white sugar and a little salt
with enough sweet cream to wet it. Let
it set in a cool place an hour or two, then
knead in enough fine four to make a
dough that can be rolled and cut in shape;
roll thin, cut out and bake in a moderate
oven about ten minutes.
SPANISH FRITTERs. -
Trim the crust from some stale bread,
bakers or if homemade should be very
light. Cut in any pretty, fanciful shape
and soak in a mixture of beaten egg, one
cup VI CIcdLuO " l1llh, G"O dUlCSpOOulul
of sugar, and a little nutmeg and CHINA
mon. Fry a light brown and eat with
stewed fruit Or a sweet sauce.
CHEESE sTRAws.
One pint Of -four, one-half pint of
grated cheese (must be very dry). Mix
these and make pastry with lard as for
pies. Roll in a thin sheet and cut in
lengths, three-fourths of an inch wide
and FIVE or six inches long. Bake a light
brown and place on a napkin on a plate,
piling the straws log-cabin fashion upon it.
CHOCOLATE ICE CREAM.
Proceed exactly as for vanilla ice cream,
but emitting the vanilla, scrape a quarter
of a pound of chocolate, place it in a
til melted, then have ready boiling a
late by degrees, finish with eggs and
sugar, and freeze same as other creams.
ORANGE CAKE.
One cup of sugar, one cup of flour, one
half cup water, a pinch of salt, the yolks
of FIVE eggs and whites of three, three.
t~easpoonfuls of baking powder, and the
grated rind and juici of one orange. Beat
the whites, adding sugar as for frosting,
and the grated rind and juice of one
orange. Bake the cake in1ayers, putting
the frosting between.
cRUMPETs.
Very early in the morning take a quart
of dough from light bread that has been
set to rise, soften it into a moderately
thick batter with lukewarm water, three
well-beaten eggs and a little salt. Mix
o-ooof1 onI 1ioht onI cot - -, n xr,o,po
place to rise till breakfast time. Drop
the batter on a hot griddle and bake
quickly. 1t will not be found necessary
to turn the cake.
SMOKE BEEF N EGGS.
Shave the beef very thin, having first
trimmed it carefully; put it in a frying
pan with a little cold water, and let it
freshen and simmer for a few minutes;
then drain off the water, wipe the pan
dry, butter it and put in the meat again.
Beat the eggs, put them in with it and
add a little salt. and pepper. Stir con-
stantly until well thickened, then turn
out into a hot dish and serve Immediately.
PcKLED eUCUMBERs. p
Make choice of those which are small
and not too old; put them into jars and
pour over them a brine made of two
thirds OF water and n of vinegar, with
salt in the proportion of a pound to three
pints of liquid. Put the brine on the fire
till the salt is melted, let it stand to settle,
and before using pour it off clear. When
1T is wished to use the cucumbers, take
off the rinds and dress them like fresh
cucumbers.
GERMAN PUFFS.
Put a half-pound of butter into a tea
cupful of sweet milk; have ready in a
bowl or pan a cupful of sifted -four.
When the milk has boiled, stir it gradually
into the -four, and beat until perfectly
smooth. Beat in six eggs, leaving out
two of the whites, also add three table
%spoonfuls of sugar and a little grated
lemon rind or powdered cinnamon for