The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-05-15
Npmsshola.
OF LEMON.

SOUFFLE OF LEMON. .,. =
Proceed as usual for %souf1e, by using
the rind of two lemons free from pith in
the milk instead of vanilla. p
soUFFLE OF RIoE CREAM.
Use ground rice instead of the common
flour, finishing the same as omelet soufle,
and using any of the 1avors desired.
HAM %CRoQUETTEs. "
One cup of ham, two cups of potatoes,
one cup of bread crumbs, n tablespoon
full of butter and one egg. Make in balls,
roll in bread crumbs and fry in hot lard.
cocoANUT COOKIES.
Three cups of sugar, one cup of butter,
one cup of sweet milk, two eggs, one cup
of grated cocoanut, two teaspoonfuls of
baking powder, -four enough to make a
dough; roll out, cut in shape and bake. :
GRAHAM GEMS.
Take one egg, two -~teacupfuls of sour
milk, a tablespoon sugar, a ~teaspoonful
soda, a saltspsonful of salt n enough
graham -four to make a somewhat stiff
batter. Bake in creased iron gem pans
FRIED EGG PLANT. j
After peeling the egg plant cut in slices
one-half inch thick, pepper and salt them,
and lay one slice upon the other, leaving
them to stand ten or twenty hours. Drain
off the liquor, dip in -four and fry brown.
OYSTER PIE. "
Make two rich crusts, bake them in a
pan with a cloth between to hold up the
upper crust. Stew the oysters; lastly,
beat i'm two eggs and a spoonful of cracker
crumbs. Lift the top crust and pour the
oysters in i Is. ssE la.
CUsTARD PUDDING.
Make a border of paste on the dish and
fill up with custard, CRATE a little nutmeg
on the top. Any kind of fruit pudding
with a custard may be made in the same
way, by placing them in the custard and
sitting some fine powdered sugar over
before going to bake.
CREAM PIE.
Take one pint of milk, one heaping
tablespoon of -four, three tablespoonful
of sugar, one tablespoonful Of butter, two
eggs and flavor to taste. Bake with n
crust, the same as a custard pie. Beat the
whites of the eggs to a stiff froth spread
over the pie after it is baked, and brown
in the oven.
To make good wafaes take one pint of
buttermilk, one , ~teaspoonful soda, one
tablespoon of melted butter, one teacup
of flour, the yolks of four eggs and a
small pinch of salt; beat the whites sepa-
rately to a stiff froth and add them the
last thing. Have the waffle tins well
creased and very hot, pour in the batter
and bake brown. When taken up spread
with butter and keep warm.
MARROW PUDDING.
This pudding may be made in various
WAYS. but it is best with half a pound of
ladies' fingers cake and a quarter of a
pound of beef marrow, chopped fine, a
quarter of a pound of currants well
cleaned. half an ounce of candied lemon
peel, a little nutmeg, a tablespoonful of
powdered sugar, a ~saltspoonful OF salt,
and half a w~ineglassful of wine or brandy.
Put these on a dish and fill up with GUS
tard, having previously put a border OF
paste on the rim; about half an hour will
do it.
OMELETTE sOUFFLE.
Break six eggs, place the yolks in one
basin and the whites in another; d to
the yolks three tablespoonful of pow
dered sugar, one-half tablespoonful of
flour and a little vanilla essence. Beat
we'll together, whip the whites, beginning
rather slowly at first, increasing by de-
grees until it forms a stiff froth; then add
the yolks, very gently beating up the
whites as you add them. Have ready a
silver or plated dish (for want of either
use tin), and butter it well; place the
mixture on it and put it into a hot oven.
Look that it rises, if so, run a knife round
1t, sift some sugar on it, place it in the
oven again and serve, when well raised,
Immediately.
M~ERINGUEs A La CUILLERCE.
Pound and sift one paund of lump
sugar; whisk the whites of twelve eggs