The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-07-10
Mnnseho1a.

BROOK TROUT.
If small, fry them with salt pork, if
large, boil and serve with drawn butter.
BAKED sHAD
Make a stufing of bread, butter, salt,
pepper and parsley. Fill the shad with
this, and bake in a pan or an oven.
POTATO ROLLS.
Five large potatoes mashed while warm.
Add one quart of -four, salt to season, one
teacup of milk; stir until light, make into
rolls, let stand two hours, then bake.
LIGHT CAKE
For feather cake use two and one-half
cups of -four, one cup of milk, n cup of
sugar, butter the size of an egg, n tea
spoonful of cream of tartar and half a
t~easpoonful of soda. Bake rather slowly.
EGGLEss CAKE.
One cup and a half sugar, one-half cup
butter, one cup sour milk, one teaspoon
saleratus, one teaspoon cinnamon, half
teaspoon nutmeg, one cup stoned ~raisins,
three cups flour. When I AVE no sour
milk I take sweet milk and put a little
vinegar in it, and think it just as good.
SPONGE CAKE.
Nine eggs, three cups of sugar, three
cups of sifted flour, with a heaping tea
spoonful of baking powder in each cup;
the juice of two lemons, one cup of cold
water; beat the yolks and sugar together
until very light, add the lemon juice, then
the cold water and -four, and last the
whites of the eggs beaten stiff.
ITALIAN FOAM.
Beat the yolks of twelve fresh eggs
and mix with them the juice of four
n well strained or filtered, six
ounces of powdered sugar and a pinch of
cinnamon; put the whole into a deep
pitcher in hard boiling water and stir it
about very quickly until the froth fills
the pitcher. Serve Immediately.
~. CURRY Soul
Cut the meat from an oX-cheek and
soak it well, then put it in a stewpan,
with four onions cut in slices and a bunch
of potherbs, add three quarts of water;
remove the scum frequently, and strain,
add also half a pound of soaked rice, one
t~easpoonful of curry powder, a little pep
per and salt, and stew four hours.
AsPARAGU A LA
Boil the asparagus in salt and water.
When cooked cut it into lengths of about
three inches. After draining them let
them lie before the fire a few moments.
Next take one ounce of fresh butter, two
yolks of egg, a pinch of salt, a salt-spoon
of pepper and a tablespoonful of vinegar.
Cook in a saucepan till thick, dish up in
a pyramid and pour over the liquor.
sTEwED COD.
Cut some of the finest pieces from the
thickest part of the fish, place them in a
stewpan with a lump of butter the size of
a walnut, or larger, three or four blades
of mace, bread crumbs, pepper, salt, a
small bunch of sweet herbs and some
oysters, with a little of their w liquor.
When nearly done, add a large wine
glass of sherry, and stew gently until
enough.
CHICKEN PIE.
Joint and boil until nearly done, and
season with salt and pepper, make a
dough with flour, baking powder and
butter as if for biscuit, roll out about an
inch thick, cut into squares two inches in
size, and drop them into the pot while
boiling, keeping the pot covered until
done, which will be in twenty or thirty
minutes; keep a kettle of boiling water
to pour some in as the water boils away.
LEMON PUFFs.
Powder and sift a pound and a quarter
of loaf sugar and mix with it the grated
rind OF two fresh lemons. Whisk the