The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-06-05
Nnmsehola.
CAKES.

SNOWFLAKE CAKES.
Half a cup each butter and lard, two
cups powdered sugar, one cup milk,
whites of five eggs and three cups flour.
Flavor with vanilla and bake in small tins.
PULLED BREAD.
Take a loaf Of freshly made bread, and
while it is still warm pull the inside out
of it, in pieces the size of your hand. Put
these in the oven and bake them a deli
cate brown.
Four eggs we'll beaten, one quart of
-four, two teaspoons of baking powder,
half-teaspoon of salt, milk enough to make
a batter, fry in hot lard, sprinkle with
sugar or eat with syrup.
GINGER SNAPS.
Half a gallon of molasses, one pound of
sugar, one pint of melted lard, one table
spoon each of extract of ginger, cinnamon
and cloves, two ~teaspoonfuls of soda;
-four to make stiff. Roll thin and bake
quickly.
GRAHAM BISCUIT.
Three cups of graham -four, one cup of
wheat -four, wv tablespoonful brown
sugar, two ~teaspoonfuls cream tartar, one
%teaspoonful soda, two teaspoonfuls melted
butter, one-half saltspoonful of salt, milk
enough to mix. Bake in a moderate
oven.
APPLE JELLY.
Use good sour apples, slice them, skins,
seeds and all, and simmer with n half a
cup of water till we'll cooked and soft;
then strain through a cloth, add a pound
of sugar to a pint of juice, boil a few
minutes, skimming till clear; pour into
glasses and cover when cold.
PLAIN CORN BREAD.
One quart of meal sifted. one cup of
fresh buttermilk, n scant teaspoon of
soda, one teaspoon of salt, cold water
enough to make the meal into pones,
which may require three cups of water;
coarse meal requires more than meal
ground fine. Always place corn bread in
a hot oven.
Put one pound of butter into an earthen
pan with a pound of powdered sugar and
a little grated nutmeg, beat them well to-
gether with the hand until forming a
smooth, lightish cream, when add by de-
grees eight eggs, beating it ten minutes
after; add II pounds sifted -four stir it in
lightly, and put the mixture in hoops to
bake.
FRUIT PIES.
These are made in pie dishes, the top of
which is only covered with paste: the
edge of the dish should be wetted, and a
strip of paste, about n inch III and a
quarter of an inch thick, put on it; then
fill the dish with the fruit, wet the paste
on the edge, and cover with paste; mark
the edge with a roller, or the back OF a
knife.
ALMOND CAKES.
Procure one pound of ground almonds
to which add two pounds OF powdered
sugar, mixing the whole with the whites
Of nine eggs beating the mixture well
with a wooden spoon for about ten min
utes; lay them out upon wafer paper OF
an oval shape with a tablespoon, put
three or four strips of almonds upon the
top of each, and bake them in a slow
oven; when done, break away all the
wafer paper but that which adhers to the
bottom Of the paper; when cold are ready
for use.
SMALL SPONGE CAKES.
Put six whole eggs into an earthen pan
with half a pound of sugar, upon which
you have previously rubbed the rind OF a
lemon, stand the pan in very hot water,
keeping its contents we'll mixed until be-
coming rather warm, when taking it from
the water, continuing to whisk until quite
cold and thickish; stir in gently half a
pound OF sifted flour; have ready but