The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-03-06

CINNAMON L

ROLLS. g
Take a piece of pie crust, roll it out,
cut it in narrow strips, sprinkle with Gin
namon, roll it up tight, put in a buttered
pan and bake until brown. "t .r-
CREAM PANCAKES. H...'.1 ,
Take the yolks of two eggs, mix them
with half a pint of good cream and two
ounces of sugar; fry as thin as possible in
lard. CRATE sugar over them, and serve
hot. s.r.s --f..1a3 -. 1.,sa-
STEWED cal IT, ..e..
Lay a knuckle of veal in a saucepan
with two blades of. mace, an onion, a
small whole pepper and some salt, with
two quarts of water; cover it close, and
let it simmer for two hours. .'o
BEEF
Two pounds of raw lean beef, one cup
of rolled crackers, half a teaspoon of salt,
two eggs; chop all together, form into a
long loaf, cover the top with small pieces
of butter and bake one hour JA =
APPLE DUMPING.
One quart of flour, one, tablespoonful
of lard, two te~aspoonfuls of baking pow
der wet with milk; roll out an inch thick,
and place on it eight apples SLICED thin ;
pat in pudding bag and boil n hour.
DoUGHNUTs.
One cup of sugar, one cup of sweet
milk, two tablespoonful each of butter
and lard three eggs, three teaspoonfuis of
baking powder, -four enough to roll wet.
Gut into shape, and fry in boiling lard.
...-- ESQ.,. SQUASH CAKES. gs@
Sieve two and one-half cups of cooked
squash; add a pint of milk, two eggs, a
~teaspoonful of sugar, a pint of -four, two
teaspoonfuls Of baking powder and a lit
tie. salt. Beat together until smooth and
fry brown in butter. ,..
GRAHAM BISCUIT.
Three cups of graham -four, one cup of
wheat flour, two tablespoons melted but
ctr, one teaspoon of soda, two tablespoons
brown sugar, two teaspoons cream tartar,
one-half saltspoon of salt. milk enough to
mix, and make into biscuit; bake in a
moderate oven. ,-.-s
oMELET OF CHEESE.
Crate some fine cheese and beat it up
in a dish with some eggs and a cup of
thick cream or sweet milk, season it with
pepper andrsalt, according to the sadness
of the cheese; have ready a frying pan of
hot butter into which pour the above
mixture and fry as an omelet. - IssE
MoLAssEs CAKE. " ~ ~~
One cup. of molasses, one cup brown
sugar, one cup of cold water. Boil to-
gether, then add a cup of butter and set
aside to cool; -four as thick as a pound
cake, add four well beaten eggs one
pound each of raisins and currants, QUE
half pound of citron. Bake two hours.
@FT@A TO SERVE o L MEAT. ~p
Cut or chop any kind Of meat, season
with salt and pepper and place in a
mould. Boil the bones and bits Of meat
with an onion or two cut fine. When
boiled enough, strain, dissolve one spoon
full of gelatine, and add to it. Pour over
the meat, and set away until the next day.
BLACK PUDDING.
One-half cup each of sugar, butter and
milk; n cuplof stoned ~raisins, one tea
spoon of ground cloves, d cups of, flour,
one teaspoon baking powder: steam one
hour. Sauce; Mix a little flour, corn
starch and water together lett boil two
minutes; add a small piece of butter,
sugar duO uutluCS.
ORANGE FLOAT.
One quart of water, the juice and pulp
of two lemons, one coffee-cup sugar.
When boiling hot add four tablespoons
corn starch. Let boil fifteen minutes, STIR
ring all the time. When cold pour it
over four or five oranges that have been
sliced into a glass dish, and owe the top
spread the beaten whites of three eggs,
sweetened and favored with vanilla. -
la.H5T.l BEEF OMELET s- tEl.i
which may be eaten cold for supper or
warm for breakfast, is made of one pound
of beefsteak, one-quarter of a pound of
suet,T salt, pepper and a very little sifted
sage, one egg and three milk crackers;
chop the beef and the sue very..fne, roll
the crackers to a powder, mix all to
gether and bake in a shallow tin, or fry in
butter over q slow fire. r.u..s~s ID
'''- VANILLA CAKE. -a,.
Rub one r,1p of CT, oar with one-half cIin