The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-10-09

Two eggs, a, little more than one-half
cup of butter, one cup Of sugar, one-half
teaspoonful of soda (~scant) in four table
%spoonfuls of water. ''''~>
PUDDING SAUCE.
One tablespoonful butter, one cup sugar,
one egg; nutmeg to taste; flavor with
wine or Vanilla Cream the butter and
sugar together, beat in the egg and flavor:
9uu4QgrPATTEp F1NNAs iHAppIEs4 W Gn'I'
Cold boiled haddies, Of any that Is left
from haddock at dinner, must be pounded
fine, with a little butter, cayenne pepper,
salt and an atom of mace, or sprinkle, of
curry powder. Serve in a little mound,
with hot, dry toast. ...;aror 10.
CORN MEAL PAN CAKES, iuG yig
One pint of fine corn meal, four table,
~spoonfuls of wheat -four, one quart of
milk, three eggs, pinehao salt. Mix the
meal and -four with the milk, beat the
eggs very light and add them. Bake on
a hot gridle and serve hot with fresh
butter. rs-.:- .1-- .,sv--s> h-.' "'ai
.... ICKLE OYSTERS. ri .l-.t
Rinse the oysters in their liquor, strain
it upon them, and let them come toa boil:
take them out of the liquor to cool. Pre-
pare cider vinegar by boiling 1T with pep
pers, a little salt, mace, cloves and nut
meg, and when cold pour it over the oys-
tiers, and keep them in a covered stone jar.
.ttt. rrTp FRUIT PUDDING. Il W.
Take stale bread, pour over hot water
and soak awhile. Chop as for dressing,
though not so fine, place ailayer of bread
in buttered tin, then a layer'of' fruit pre-
viously stewed, having the last layer bread.
Bake half an hour and serve with sugar
and cream or any pudding sauce iApri-
cots can be used if desired. 81 .tr~F
L SANDWICH DRESSING. IL GgAEn4
One-half pound of nice butter, two
tablespoonful of mixed mustard, three
tab1espoonfuls. of salad oil, a[little red or
white pepper, a little salt, yolk Of one
egg, rub the butter to a cream, add the
other ingredients and mix thoroughly,
set away to cool, spread the bread with,
this mixture and put N the ham, chopped.
fine.
One cup andea half of. corn meal, the
same of four@ the same of sweet milk,
two w~ell-beaten eggs, a piece of butter
the size of an egg, and melt it, a little
salt, add two t%easpoonfuls of baking pow
der with a little of the flour, butter the
gem pans well, fill two-thirds full, bake
in a quick owe about thirty minutes,
serve hot. fThey(are very NICE pi# a.rnt.
CHOPPED PASTE. 1irG s-Sraj ft'
One quart of flour, two cups of butter,
one tablespoonful of sugar and one-half
tablespoonful of salt; do not wash the
butter; put all together in a chop.
ping tray and chop until thoroughly
mixed; then add cold water Cor iced
water) to make a stiff paste, which viii
take less than a cup of water; roll but
once and place in the ice chest. to harden.
$50 " DARK CAKE. 4~G
-Four pounds of -four, three pound OF
butter, three pounds of sugar, four pounds
OF currants; two pounds of sraisins stoned
and chopped, twenty eggs, six tablespoon
fuls of essence of. lemon Or yanllav4one
ounc of mace, three pulverized tine
half a pound of sliced citron: to be baked
two hours and a half or three hours.
This is a most excellent recipe for a we'd
ding cake. -
y gsTEwED FISH WITH TOMATOES. w
Put a can Of tomatoes in a -saueenan-.
with ,teaspoohfulE of finely chopped
onion, a d~essertspoonfui of salad oil, and
a little cayenne pepper and Salt simmer
for half an hour; thenIlay in the fsh4a
pair of founders usually called seles), or
any white fsh-add a little water iftthere
be not sufficient liquor to cook them.
Beat up the yoik fTaneggw with the JUICE
Of a&lendor, and five minutes before dish