The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-12-04
Anmsehold.
SUGAR COOKIES.

Seven eggs, n pound of sugar, one-
half pound of butter, one teaspoonful of
soda and flour to make a dough.
RICE PUDDING.
Half-cup soaked rice, one quart fresh
milk, half-cup r~aisins, one tablespoonful
sugar, half a t~easpoonful of salt and but
ter, and a little grated nutmeg; serve with
sauce.
SOUP BALLS.
Boil five eggs until hard; remove the
shells and pound the yolks until pow
dered. Add the whites of two uncooked
eggs, with a little -four and salt. Mix
into balls, boil and drop into the soup.
GINGERBREAD.
One cup of molasses, one-half cup of
brown sugar., one-fourth of a cup Of but
ter, one cup of sour milk, one egg, one
t~easpoonful each of cream tartar, soda,
ground ginger and cinnamon, flour enough
to make a medium batter.
POTATO GEMS.
Three or four cups of mashed potatoes;
one cup of milk, in which dissolve half a
teaspoon of butter and the same Of salt ;
stir we'll with two beaten eggs; then
drop in well-buttered gem pans, with a
little -four sprinkled over the top, and put
in a hot oven till nicely Drowned.
COFFEE CAKE.
One cup of butter, two cups of sugar,
one cup of strong coffee, three eggs, half
cup of molasses, n cup Of water, one
cup each of raislns and currants, one tea
spoon cloves, two teaspoons cinnamon,
one of allspice, two teaspoons baking
powder, and -four to make a stiff batter.
Bake two hours.
TOMAT SOUP.
Take a pint of canned tomatoes, or
Our large raw ones, cut up fine, add one
quart of boiling water and let them boil;
then add one teaspoon Of soda, when it
will foam; Immediately add n pint Of
sweet milk, pepper, salt and plenty of
butter. When this bolls add eight small
crackers rolled fine, and serve.
BREAD oMELET.
To a large t~eacupful Of bread crumbs
add a teacup of cream or rich milk, a
dessertspoonful of butter, salt and pepper
to suit taste; also a little nutmeg; when
the bread crumbs have absorbed all the
cream add three w~ell-beaten eggs and
fry in butter. This Omelet makes a good
dessert, with the addition of a rich sauce.
ANG DAT
One quart of water, the juice and pulp
of two lemons, one coffee-cup sugar.
When boiling hot add four tablespoons
cornstarch. Let boil fifteen minutes,
stirring all the time. When cold pour it
over four or five oranges that have been
sliced into a glass dish, and over the top
spread the beaten whites of three eggs,
sweetened and favored with vanilla.
LEMON PIE.
Make a nice, faky crust, line a deep
pie pan, and bake. Have ready the filling,
made by taking the juice of n lemon
and yellow rind grated, two-thirds Of a
cup OF sugar, one egg well beaten, and
one tablespoonful Of cornstarch stir all
into one-half pint Of boiling water, and
boil from three to five minutes; pour into
the crust, and set into the oven a few
minutes.
GOOD BREAD.
To a good one-half pint of milk and a
good one-half pint of hot water, a little
butter or lard, n t~easpoonful of salt and
one tablespoonful of sugar. Dissolve
one-half cake of compressed yeast in a
|. half-cup Of luke-warm water, and add to
the above. To this put thirty heaping
tablespoonful of -four, and stir and cut
with a knife till the flour is worked in.
Let it rise six or eight hours, or until