The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-02-16

One cup OF corn meal, two cups OF
-four, one cup of milk, one-half cup each
of butter and sugar, three ~teaspoonfuls of
baking powder.
soFT GINGERBREAD.
One cup of molasses, one cup of sugar,
one cup of boiling water, one-halt cup Of
butter, n teaspoonful of soda, one tea
spoonful of ginger.
MoLAssEs COOKIES
Half a pint of molasses, one large cup
of sugar, one egg,o one cup of lard or but
ter, one tablespoonful of ginger, one half
cup of hot water and one small teaspoon
of soda. Mix soft and bake in a quick
oven.
POTATO PUFF.
Two cups of cold mashed potatoes: two
cups of cold cooked meat chopped very
fine, two tablespoonful of melted butter,
two eggs, well beaten; one cup of milk;
pour into a deep dish and bake in a quick
oven.
Six well-beaten eggs, six tablespoonful
of sweet milk, twelve tablespoonful each
of granulated g and melted lard, a
pinch of salt, a little grated nutmeg;
knead the -four, roll thin, cut in shape and
fry in hot lard.
POTATO BUNS.
Boil four geod-sized potatoes, mash and
sift through . sieve; add and a half
pints of -four, two ~teaspoonfuls of baking
powder, one pint of milk or cream. Form
in small cakes and bake in q creased tin
twenty minutes.
GLOVE CAKE.
One pound of -four, n pound of sugar,
one-half pound of butter, n pound of
r%aisins, two eggs, n teacup of milk, n
teacnp of milk, one teaspoonful of soda,
one tablespoonful each of cinnamon,
cloves and nutmeg.
To a quart of boiling water add a tea
cup of rice and boil until very soft, re-
move it 4 from the fire and add a quart of
cold milk, a teaspoon Of salt, five beaten
eggs, g to taste and favor with nut
meg; bake in deep plates with an under
crust.
CHOCOLATE
One pint of bread crumbs, one-fourth
of a cake of chocolate grated, three
fourths of a cup of sugar, three eggs, one
quart of milk and a pinch of salt. Beat
all together and bake as a custard. Sauce:
One cup of sugar, butter size of an egg
and ~favoring to taste.
BUCKwHEAT CAKES.
One quart of buckwheat flour, three
heaping teaspoons of baking powder, a
little salt; mix to a batter with water or
milk if you prefer, but water is best, bake
on a griddle well creased. AS the batter
is thin more baking powder is required
than for dough.
PoTTED BEEF.
Boil a shank of beef in as little water
as possible, in which a few cloves, whole
peppers and a blade of mace have been
dropped. When thoroughly done, chop the
meat and season with salt and pepper.
While warm pack in a mould and turn
over it the liquor in which it was boiled.
One quart of flour, two teaspoonfuls of
baking powder, a little salt, and a piece
of shortening the size of an egg. Put
the baking powder into the flour and
mix thoroughly, add the other ingredi-
ents, then soften with milk until it is soft
enough to roll. Cut out and bake in
quick over.
BAKED INDIA PUDDING.
Three pints of sweet milk, one cup of
molasses, one and one-half cups of Indian
meal, two eggs, n ~teaspoonful each of
flour, ginger and salt, and soda the size of
a pea. Bring the milk to the boiling
point. stir the meal in slow, beat the eggs,
and add them and the other ingredients,
with a handful of ~raisins; pour into a
oraacad dish and bake until brown.
GEMS.
One and a half cups of corn meal, the
Sama Of -four and of sweet milk two