The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-07-03
9amsehnla.
CREAM CANDY.

CREAM CANDY.
Beat the whites of four eggs to a stiff
froth, add one tablespoonful Of cold
water and flavor to the taste. Stir to-
gether a little, and then add confectionery
(pulverized) sugar till stiff enough to
knead like bread; then mold in shape,
CAK
Four eggs, two cups sugar, n cup
butter, five cups -four, four ~teaspoonfuls
baking powder, two cups sweet milk and
havoring to taste. First beat the butter
and sugar together. Next beat the eggs
to a light froth. Then add the milk. Mix
baking powder with -four before adding
other ingredients.
HERRING ALA
Soak for six hours three Holland her
ring; cut in small pieces; cook and peel
eight potatoes, and chop with two small
cooked beets, two onions, and sour apple
and four h~ard-boiled eggs. Mix with
sauce of sweet-oil, vinegar, pepper and
mustard to taste. Add a tablespoonful of
sour cream; let stand over night.
SILVER CAK
Two ~teacupfuls of powdered white
sugar, one cup of white butter, whites of
six eggs beaten to a stiff froth, sufficient
flour to make a cake batter; add good
baking powder to the -four if desired;
flavor with essence of vanilla. First put
the butter and sugar to q cream, then add
the other ingredients. Bake in a quick
oven.
CoCOANU CREAM PUDDING.
Three tablespoonful of tapioca soaked
over night, one quart boiling milk, one
small cup of sugar and the yolks of four
eggs Boil ten minutes, add three table
~spoonfuls cocoanut and boil five minutes
longer. Beat the whites to a stiff froth,
stir in a little sugar, and spread on top.
Sprinkle with cocoanu and brown. Serve
cold.
Potato SALAD.
Cut a dozen of cold boiled potatoes into
slices from a quarter to half an inch. Put
these in a salad bowl with four table
~spoonfuls of good vinegar, six tablespoon
fuls of Lucca cream oil, n tablespoonful
of chopped parsley, with pepper and salt
to taste. Stir we'll together till all is
thoroughly mixed, and set aside for three
hours.
OYSTERS ON TOAST.
One pint of oysters and one tablespoon
full of flour, one tablespoonful butter, a
little salt and pepper; melt the butter and
stir in the flour; put it in the oysters and
boil up once; then add the salt and pepper
and a cup of cream. Toast six slices of
nish the dish with lemons and small
cucumber pickles.
APPLE PUDDING.
Stir a cup of corn meal into a quart Of
boiling milk; then stir in a quart of
sliced sweet apples, a cup of molasses and
a teaspoon Of salt; mix all together we'll
When ready to put into the over add
two quarts of milk, pour into a large,
buttered pudding dish, and bake slowly
until done; when cold, a clear, amber
colored jelly will be formed.
GINGER BEER.
For ginger beer a k one large spoonful
of ~pulverized ginger, one of cream OF
tartar, one pint of yeast, one pint of West
India molasses, and six quarts of water;
stir Thoroughly and set in a warm place.
When it begins to ferment, bottle and
cork tight. 1t will make a very nice
drink. If liked n can add two tea
~spoonfuls of essence of sassafrass or win
tergreen for favoring.
APPLE MARMALADE.
Take nice, sound Russell apples, pare
and core cut in small pieces, and to every
pound of fruit add n pound OF sugar
put the sugar to boil, with just enough
water to dissolve it, into a preserving
kettle, add one large lemon to every four
pounds of fruit, boil all together until the
syrup gets thick, then add the apple and
boil until it looks clear. This is well
made with half ounce and half apple.
CLARE JELLY.
Soak an ounce of gelatine in half g
pint of cold water until it is dissolved
Put it on to boil, and add pint of claret,
a half-pint of currant jelly, three-quarters
of a pound of fine sugar, and stir until al
is dissolved. Stir in the whites of three
eggs beaten very light, and continue boil
ing for two minutes. After taking from
the fire let it stand about three minutes
and pass through a bag. 1t should be
perfectly clear and of a fine red.
CITRON CAKE.
Yolks of six eggs, two cupfuls of flour
a large teaSDOOnful of baking DOwder one