The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-02-28
8pnsehold.
SAUCE o FISH.


The yolks of three eggs, one teaspoon
full of vinegar, quarter OF a pound OF but
ter. a little salt. Stir over a slow fire un-
til it thickens.
EXCELLENT PIE CRUST.
One cup of lard, one cup of sweet milk,
pinch soda, one tablespoonful OF cornmeal,
salt and flour enough to mix rather soft;
do not knead it.
CABBAGE SALAD.
Chop fine one head of cabbage, one
pint vinegar, n ~teaspoonful mustard, one
teaspoonful sugar, one egg and piece OF
butter size of an egg.
LILY CAKE.
Two cups of sugar, two cups OF flour,
one cup of corn-starch, one cup of butter,
whites of five 81 one teaspoon OF cream
tartar and one-foUrth of a teaspoon OF
soda.
BRoILED PORK CHOPS.
: Cut not quite as thick as mutton chops
and broil over a brisk fire; turn them fire.
ouently and cook a dark brown. When
ready to serve, sprinkle over them a little
powdered sage.
BRoILED IDNEY
Split them through lengthwise and run
an iron skewer through them to keep
them fiat; pepper, an broil over a clear
fire. They should be lightly done
Serve on a very hot dish. Sprinkle them
with salt and put a bit of butter on each.
SPONGE CAKE.
Two cups of sugar, two and one-halt
cups of flour, one-half cup of cold water,
four eggs, two teaspoons of baking pow
der, beat the yolks of eggs thoroughly
with the sugar, add the water, h the
flour with baking powder, and lastly the
whites of the eggs well beaten.
ORANGE PUDDING.
Crate three sponge biscuits in enough
milk to make a paste; beat three eggs and
stir them in with the juice of a lemon and
half the peel grated. Put a teacupful of
orange juice and one of sugar, with half a
cup of melted butter, in the mixture; stir
it well, put in a dish with puff paste
around it, and bake slow one hour.
CoRN-MEAL MUFFINs.
One egg, one teaspoon Of salt, one
tablespoon of lard, three teacups of fresh
buttermilk, two small teaspoons of soda,
and enough corn-meal to make as thick as
cake batter. Sift soda into meal and add
salt last. Grease the muffin pan well, and
have hot enough to fry before putting in
batter. Place in a hot over and bake
quickly.
FRIED BREAD.
One quart of -four, M teaspoonful OF
salt, three of baking powder, and milk
enough to make it as stiff as biscuit dough
Roll it out and cut into square cakes two
inches long and a little over halt an inch
thick. Drop them into boiling lard. They
only REQUIRE a few minutes cooking, anc
when properly made they are so nice they
will soon become a family institution
ROAST BEEF.
Remove the bone from the thin part Of
the roast, then fold it around against The
thick part of the meat. Skewer it well
lay some thin slices of bacon in a dripping
pan with the beef, and place in a no
e salt when half done and haste fire.
quently. Minced onion and parsley cal
beaded to the gravy. Allow twelve te
fourteen minutes to the pound in the
roasting.
CHICKEN PANCAKES.
Onepint of f~nely-chopped cold chicken
freed from bones, seasoned with salt, pep
per and tomato or mushroom catchup
Pour over the meat n tablespoonful
of -four, one tablespoonful of but
ter, mixed with one-half pint each O
water and cold gravy, heated to boiling
point; then heat the chicken. Fol- tn
batter beat two eggs until light, and, an
mix with one and one-half cupfuls o
sweet milk, two full cups of flour and ON