The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-04-24
8pmsehnld.
TOMATO OMELET.

IO0hA1o OhIChL1
Season a can of tomatoes with salt and
pepper, add an onion finely minced, and
spread over a hot, plain omelet.
APPLE BUTTER PIE.
Two eggs, two heaping tablespoonful
sugar, n tablespoonful apple butter, hall
t~easpoonful allspice, and milk to fill the
pie.
WHITE fruit CAKE.
One pound of -four, one pound of sugar,
one pound of butter, one pound almonds,
after they are blanched, one %cocoanut
grated, three pounds citron cut fine,
whites of sixteen eggs.
BUTTER TAFFY.
Two cups sugar, one cup water, two
tablespoons of molasses, four tablespoons
of vinegar, one and a half tablespoons of
butter. Boil twenty or thirty minutes
and pour in buttered tins.
FRIED OYSTERS.
Out of their own liquor into cracker
meal, coat well, dip in beaten egg and
then in cracker meal again; fry four or
five minutes. Oysters look twice as large
as they really are when double-breaded.
HoRsE RADIsH SAUCE.
Take stock which has been cooked with
a little vinegar, salt, butter, sugar and fine
bread crumbs, and mix with it as much
grated horse radish as will be required,
the sauce should be quite thick; eat with
boiled beef.
POTATO CUsTARD.
Crate six large potatoes, add to them
one quart of boiling milk; stir in three
beaten eggs and on~e-quarter of a pound
of sugar, boil seven minutes, taking care
not to let it burn, then add one-half cup
of butter. This will make three good
sized custards.
WASHINGTON PIE.
One cupful of sugar, one-half cupful of
butter, one-half cupful sweet milk, one
half cupful flour, one egg, n t~easpoonful
of cream tartar, one-half teaspoonful
soda; flavor with extract of lemon. Put
on dinner plates; spread with apple sauce
between each layer.
GINGER NUTS.
Three pounds of flour, three-fourths
of a pound of butter rubbed into one-half
pound of sugar, one pint of t~reacle, two
ounces of ginger, one-half a nutmeg, one
fourth of a teaspoon of cinnamon. Make
the dough stiff and knead it hard for ten
minutes; cut into cakes and bake.
MUFFINs.
To four well-beaten eggs add one pint
of new milk; rub three ounces of butter
into as much -four as will be needed to
make a batter; stir into the butter and
flour the milk and eggs, and add one tea
spoonful of yeast. Let it stand in a warm
place to rise and bake in mullins or patty
pans.
CHOCOLATE ICING.
Take one-half cup sweet milk, let it
warm, CRATE what chocolate desired in it,
stir it well, set on stove, add one cup of
sugar, let it boil five or six minutes, stir
occasionally to keep from burning, and
stir while cooling; when cool, add a little
extract vanilla which improves the taste
very much.
A SIMPLE FRUIT PUDDING.
To make this pudding take a teacupful
each of sugar, sweet milk and chopped
raisins or currants, one egg, n large
spoonful butter, two %teacupfuls flour and
II teaspoonfuls baking powder. Mix
quickly together, put in a creased pan
and bake or steam as preferred. Use
with a hot sauce, or butter and sugar
rubbed together.
CHEAP CAKE
Put one-half teacup of warm lard in q
pan with II cups of sugar, one-half CUP
of water, a little -four; stir well or until
the sugar is dissolved, add one-half cup Of
water, two eggs, a little nutmeg OF
essense of lemon, baking powder one tea
spoonful, and -four enough to suit; stil
well. This will make dropcakes if fou1
enough be added, and sheet-cake if left
thin.
STUFFD PADDOCK.
To stuff haddock, mix one ounce Of
dripping with II ounces of bread crumbs
add to this one ~teaspoonful of chopped