The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-09-18
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BANANA CREAM.

BANANA CREAM.
Mash four ripe bananas in a bowl and
beat them with the egg beater till they
are light. Whip a half-pint of cream till
it is stiff, add it to the bananas with the
grated rind of a lemon and a little of the
juice and sugar to sweeten. Serve very
cold.
F. ERR ROLLS
Roll biscuit dough thin, cut in small
squares, spread with berries, roll up and
place in a pan. Pour over one cupful of
sugar and one-half cupful of butter rubbed
to a cream, and one cupful of boiling
water beaten in until cool. Put in oven
and bake. ~ -
CUsTARD SoUFFLK-
Beat together too scant ta~blespoonfuls
of butter and two Of -four; add one cup
of boiling milk and cook eight minutes;
stir in the yolks of fou eggs we'll beaten
and two tablespoonful of sugar, and set
away to cool; add the whites of the eggs
to the mixture when cold, and bake
twenty minutes in a moderate over
EGGS A LA Triple.
Hard boil a dozen eggs, and cut them
in slices; peel some small picking onions
and fry them gently in butter over a slow
fire; dust them with -four, moisten them
with equal quantities of stock and cream,
add a little salt and pepper, and stew
them till quite tender; then add the eggs
and give them a warm up; serve as hot
as possible.
One cup butter, two cups sugar, four
eggs, four cups -four, three tablespoonful
milk, three tablespoonfuls baking powder.
Rub the -four and butter thoroughly to-
gether, cream the butter and sugar, beat
the eggs separately, add to the whole nut
meg, cinnamon or any favoring preferred.
Sift in the -four and baking powder, and
make it stiff enough to roll u and cut in
any shape desired.
CHEAP fruit CAKE.
One pound of -four, ~three-quarters of a
pound of sugar, half a pound of butter,
n pound of raisins, one pound of cur
rants, half a pound of citron, one tea
spoonful of mace, one nutmeg, five eggs,
n wen ~teaspoonful of soda, half a pint
of sour milk; -four the fruit we'll, cream
the butter and beat the eggs light, sepa-
rately, and, no matter in what order you
may put in the ingredients, your. cake
will be light; only, after soda is added,
the baking should begin forthwith. :.
vELvRT CAKE
Beat the yolks of six eggs a little, add
two cups of sugar and beat fifteen min
utes; add the well-beaten whites of three
egg Qeaving the other three for icing),
then one cup of boiling water, two and
one half cup of -four, with one tablespoon
full of baking powder, well mixed dry;
flavor with a tablespoonful of lemon ex-
tract. Bake in three layers, and put this
icing between them. Add to the three
~well-beaten whites six dess%ertspoonfuls
of pulverized sugar to each egg; flavor
with lemon.
EXCELLENT PUDDING.
To a pint of water add the juice and
thinly pared rind of a lemon and boil in a
in. half a pound of butter and a cupful of
sugar; mex mix in very gradually and
smoothly half a pound of flour, and let it
cool. Now add six well-beaten eggs and
a tablespoonful of baking powder. Half
I'LL some buttered cups, and bake for
twenty minutes in a quick oven. Serve
with melted butter made with milk in
which a dessertspoonful of currant jelly
has been dissolved. r
WAFFLES. .
In making waf1es never put sugar in
the batter, as it causes them to be heavy
and tough. They should be beaten thor
oughly and made quickly. The batter
should be very thin. Take one pint of
buttermilk, M teaspoonful of soda, one
T tablespoonful of melted butter, one tea
cupful of -four, yolks of four eggs, and a
small pinch of salt; beat the whites sepa-
rately to a froth and add them the last
thing. Have the waffle tins we'll creased
and very hot, pour in the batter and bake
brown. When taken up spread with but
ter, and sift with sugar if prepared.
FRENCH ROLLS.
One quart of flour sifted with a tea
spoonful of salt and q t~easpoonful of sugar.