The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-12-18
Gnmsehold.

GERMAN PUUFFS.
The cups sweet milk, two cups -four
three eggs and a pinch of salt. Mix well
and bake quick.
One cup sour cream, one cup butter,
two cups sugar, two eggs, one teaspoon
full of soda; -four to mix stiff.
DRIED PRESERVES.
Any fruit which has been preserved in
syrup may be drained from the syrup,
dried slowly, sprinkled with powdered
sugar, and packed neatly in boxes.
sTEwED VEAL
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.
CREAM BETS.
Cut three or four boiled beets into
pieces the size of a grain of corn. Place
in stew pan; to one pint cut beets add one
teacupful rich, sweet milk, piece of but
ter size of a butternut, or small egg. Salt
and pepper to season. Stew ten minutes
and serve hot.
POTATOES AND EGGS
Put a lump of butter into a ~frying-pan;
when it boils, brown in it a fnely-chopped
small onion. Cut some cold boiled pota-
toes into slices, put them in the pan, pour
over them the ~well-beaten yolks of two
eggs, seasoned with pepper and salt; fry
a nice golden brown on both sides.
LEMON SPONGE.
Soak one ounce of g~elatine n pint of
boiling water until dissolved; then pour
on it one pint of boiling water, the juice
of three lemons, and sugar to taste. When
thoroughly mixed beat to a white froth,
and add the whites of four eggs well
beaten. Beat all together until stiff, put
in molds wet with water, and set On the
ice.
sCALLoPED OYSTERS.
Open and spread several crackers with
butter; place half Of the buttered crac-41
ers in a deep pudding dish, and put sew
eral oysters upon them; sprinkle with
salt and pepper and lay on several piece
of butter; cover with the remaining
crackers and place in the oven; bake until
the crackers are brown and the oysters
plump; serve Immediately.
One and one-half cups of sugar, n
tablespoonful butter, rub into the sugar,
one cup of milk, one egg well beaten to-
gether, add as much -four as needed to
roll out easily, n ~teaspoonful Of cream
of tartar, one-half spoonful of soda, a
little salt and small quantity of nutmeg.
Have lard boiling hot and stir frequently
while cooking. Cut with round cutter,
making a hole in the centre.
HAM AND POTATOES.
Beat the yolks of two eggs into a little
melted butter (about two ounces), cut
some thin slices of cooked ham, dip them
in it; butter a dish or pan and lay in it a
layer of cold boiled and sliced potatoes,
sprinkle them with pepper and salt, then
put a layer of the pieces of ham, another
of potatoes, and so on till the dish be full,
finishing with the potatoes. Pour over
this half a pint of cream, stand the dish
in the oven and bake quickly.
ELDERBERRY
Pare, core and cook enough sour ap-
Piles to make nine pints after they are
boiled, strip the ripe berries from the
sprays, and boil them until the juice can
be strained from them. Add to the nine
pints of apple sauce three pints of elder
berry juice, eight pounds of sugar, the
juice and pulp of six lemons and grated
rind of three; let oil get hot together be-
fore adding the sugar; stir often, and let
it boil we'll for half an hour.
ORANGE JELLY.
Take four oranges, one-half pound OF
sugar, one lemon, one-half box of gela-
tine and one quart of water. Melt the
gelatine by softening it in a half teacup-
ful OF cold water and then dissolve it by
pouring on, after an interval of twenty
minutes, II cupfuls of boiling water. Put
the sugar into the bottom of a bowl, and
strain upon it the juice from all the fruit,
tnen add the melted gelatine and stir
wei together. Crate in enough orange
peel 10 give a zest to the flavor.
SALMON BoUD1RE.
Doll one pound of salmon for thirty
minutes, adding to the water a little salt.
Let 1t get cold. Then separate the meat
from the skin and bones and pound it in
a mortar, or mix it we'll with two ounces
OF butter. When smooth add two ounces
Oh bread crumbs, half a pint of stock broth,
a little anchovy sauce and two g g and