The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-07-24
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A PUDDING.

GRAHAM PUDDING.
Two cups of graham flour, one cup of
molasses, one cup of sweet milk, one cup
of chopped ~raisins, two teaspoonfuls OF
soda. Steam three. hours.
HONEY CAKE.
One-half cup of honey, one-half cup of
sugar, one-half cup of butter, one egg,
two cups of -four, one cup of cold water,
two teaspoons of baking powder; flavor
with lemon or vanilla.
TO KEEP sAUsAGEs.
When fresh, fry as for the table then
pack in large stone jars, and pour hot lard
over them. They will keep all summer,
and when wanted put in the skillet and
melt the lard and warm.
SAUCE FOR COLD MEAT.
An excellent sauce to eat with cold
meat. ham, beef or mutton, can be made
by taking half a pint Cor more if needed)
of soup stock, and heating it with a little
vinegar, then add salt, butter and very
little sugar, and thicken with equal parts
of fine bread crumbs and grated horse
radish. Eat cold.
Wash well in two separate waters a
pound of the best Carolina rice; then
have two quarts of water boiling IN a
stewpan, into which throw the rice boil
it twenty minutes; when done strain IN a
sieve, then let cold water run on it; strain
and put back in stewpan for a few min
utes, when it is ready to serve.
DELICIOUS CHICKEN ~CRooUETTEs.
A dish of cold chicken, which should
be cut from the bone and minced fine,
then season with salt, pepper and juice OF
a lemon. Let this stand one hour, then
make a batter of two eggs to a pint OF
milk, a little salt, and flour enough to
make a batter not too stiff. Stir the
chicken in this and drop it by spoonfuls
in boiling hot. Fry brown, drain, and
serve.
NANCE.
Break up and boil an ounce of isinglass
or ~gelatine in rather more than a half-pint
of water, till it is melted; strain it, then
add the Juice of two large oranges, a gill
of white wine, and the yolks of four eggs
beaten and strained; sweeten to taste,
and stir it over a gentle fire till it just
boils up. Dip a mold in cold water, and
fill with the preparation. Do not allow
any sediment to go in it.
MOCK LEMON PIE.
One-half cup of sugar, yolks of two
eggs, one-half cup of sweet milk and one
half cup of water; beat the eggs, add the
rest, beat all together and place in a crust
the same as for custard pie. When done,
beat the whites of the eggs to a stiff
froth, add a tablespoonful of sugar and
one teaspoonful of extract Of lemon,
spread over the pie, return to the oven
and brown. This makes a small pie.
CHEAP CREAM PIE.
One cup of sugar, three coffee-cups of
milk and one t~easpoonful Of salt. Let
these get, boiling hot. While they are
heating stir free from Jumps one and one
half cups of flour into one coffee-cup of
cold milk, then pour it into the boiling
milk, stirring constantly till it boils again,
then add one t~easpoonful of extract OF
lemon, and set it away to cool. This will
make three pies. Bake six crusts, and fill
them with the mixture.
FRICAssEED CHICKEN
Choose a ~dry-picked young fowl; cut
it into joints, strip off he Skin, rinse In
warm water, dip in cold water, drain and
dredge with -four. Put the pieces in a
| warm saucepan ana cover WlCIlnoI WdCer.
Add a bit of lemon peel, salt and pepper
and a sprig of parsley; simmer two hours
and remove the chicken. Beat up the
yolk ofone egg with a gill of cream, add
the warm sauce and whip thoroughly.
Place the chicken on a dish, pour sauce
over. ...f*r.
GINGER BEER.
Turn four gallans of boiling water on
four pounds of brown sugar or two quarts
of lnolasses; add three aunces of cream of
tartar, and the same of ginger; stir them
well and put into a cask. When milk
warm, put in one pint of good yeast,
stopping the cask closely, and shaking it
we'll. Bottle it in about twenty-four
hours. In ten days it will sparkle like
champagne. Two or three lemons sliced
will much improve it. 1t is excellent in
warm weather. . II... 81. eH
ii STRAWBERRY SHORT CAKE laa g..
Take one, cup of sugar, one-half cup Of
butter, and beat to a cream, then add two
wel-beaten eggs and two cups of flour,
with two faacpoopfu1c IF boLipor powdar