The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-12-11
9omsehpld.
NUT CAKE.

EUI OAhE.
One-half cup of butter, one cup of sugar,
one-half cup of milk, two cups of flour,
one cup of seeded ~raisins, one cup of nut
meats, two eggs, one and one-half tea
spoons baking powder.
FEATHER CAKE.
One cupful sugar, one teaspoonful but
ter, one cupful of milk, two cupfuls -four,
one t~easpoonful cream tartar, half-tea-
spoonful of soda dissolved in tablespoon
full boiling water, and added last.
JELLY CAK
One cup of butter, two cups of sugar,
one cup of sweet milk, three eggs, four
cups of sifted -four and two ~teaspoonfuls
of baking powder. Bake in layers, put
tart Jelly between them and ice the top.
THIN BISCUIT.
One quart of flour, one tablespoon Of
lard and butter mixed, and one tablespoon
of salt; make into a stiff paste, with cold
water; beat dough until it blisters, roll
thin, prick with a fork and bake quickly.
RYE MUFFINs.
Two cups rye, one-half cup of flour,
one egg, one-fourth cup of molasses, milk
to mix quite soft, two scant teaspoons of
Royal powder sifted with meal and -four.
Have your pans very hot before putting
in the mixture.
BROWN BREAD.
Two cups of molasses, two cups of but
termilk, two cups of corn meal, Il cups
of white -four, three cups of brown flour,
two heaping teaspoonfuls of soda. Cover
up as air tight as possible in a mold, and
boil hard for three-hours.
CELERY sLAw.
One-third celery, two-thirds green
apples, chopped fine like cabbage; place
this in a frying pan and pour over it a lit
tie hot water; cover tight and let steam
five minutes, then remove it from the fire,
pour over it the above dressing and serve
cold.
BROILED LAMB CHOPS.
Have them fat and tender from the rack
of the f]orequarter, trim the meat off the
small end of the Done about an inch, as a
handle, broil over a clear fire, season with
pepper, salt and butter, and serve, laying
them one over the other, with a slice of
lemon on the top one.
RICE wAFFLEs.
Boil half a pint of rice and let it get
cold; mix with 1T one7fourth pound of
butter and a little salt. Stir in II pints of
flour; beat five eggs separately; add yolks
together with one quart of milk; lastly
the ~well-beaten whites. Beat well and
bake in waffle rons.
PARsNIP STEW.
Three slices of salt pork boiled one hour
and a half; scrape five large parsnips, cut
-, o,,a-4o, 1o.oth~ica odd fn tho nnrE
and let boil one-half hour, then add a few
potatoes are soft; the fluid in the kettle
should be about a cupful when ready to
take off.
LEMON CREAM PIE.
One teacup of powdered sugar, one egg,
one tablespoonful of butter, juice and
grated rind of one lemon, one teacup of
boiling water, and n tablespoonful of
corn starch dissolved in cold water; stir
the corn starch into the hot water, add
the butter and sugar well beaten together.
When cool, add the lemon and beaten
egg; bake in one crust.
FRUI CAKES.
Put one ~teaspoonful of soda in a coffee
cup, add five teaspoonfuls of hot water,
four OF melted butter and fill the cup with
molasSes. Make it sitter with -four than
if eggs were used. Stir into this mixture
all it will hold of stoned and chopped raj
STINT and citron in slices, one t~easpoonful
each of powdered nutmeg and cinnamon
and a pinch of cloves.
BAKED TOMATOES.
Take tomatoes fresh or canned. chop
them, place among them any good meat
finely minced, parsley, sweet herbs, some
bits of butter, stale wheat bread crumbs
or macaroni boiled, if it is boiled in broth
so much the better; nave on the top of
the baking dish a layer of crumbs, season
the whole with pepper, salt, a little minced
shallot, onion or garlic; bake until slightly
brown.
OOOOANUT CAKE.
One-half cup of butter, one and one
half cups OF sugar, one-half cup of sweet
milk, two and one-fourth cups of -four,
two eggs with whites haoton 70 ,t;a