The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-04-03
Npmsehrla.
JELLY ROLL.

JELLY ROLL.
Three g one cup sugar, one cup flour,
one t~easpoonful of baking powder, two
tablespoonfuls of water, flavor; bake on
paper and roll while very hot.
BEEF STEW.
Put some stock in a skillet, when 1t
heats add some sliced cold potatoes, one
onion chopped fine, a little pepper and
salt: cook a few minutes and serve very
hot.
SUGAR COOKIES
One-half cup of butter, n cup OF
sugar, two eggs, one t~easpoonful OF cream
tartar, one-half t~easpoonful Of soda dis
solved in a teaspoonful of milk, flour to
roll.
CURRANT CAKE.
One and n half pounds of -four, one
pound of sugar, three-fourths of a pound
of butter, seven eggs, n gill of milk,
one-half teaspoon of saleratus, n one
pound of currants.
DRESSING FOR SALAD.
Two raw eggs, one tablespoonful OF
butter, eight tablespoons of vinegar, one
half teaspoon of mustard, put in a bow
over boiling water and stir until 1t be-
comes like cream, salt and pepper to taste
SOUR MILK BISCUIT.
One quart of -four, two cups OF sour
milk, two level teaspoonfuls OF soda, two
large tablespoonfuls of lard. Mix with
the hand as bread dough, only not so stltt
Roll out about an inch thick, cut and bake
in a moderate over
RICE BREAD.
Boil one pound of whole rice in enough
milk to dissolve all the grains, adding 1T
boiling, as it is absorbed. Slft four POUNDS
of lou in a pan, and into this pour the
rice and milk, adding salt and a large
wineglass of yeast; knead and let rise un'
til light. Stake into loaves and bake.
PORK CAKE.
One pound of pork, free from rlnd
chopped fine. Pour over this one pint O
boiling water, one cup molasses, two cup
sugar. one t~easpoonful each allspice, Gin
namon, cloves and ginger, one pound raj
sins, chopped fine, one heaping teaspoontu
soda and two of cream tartar; -four to suit
PLAIN MINcE PIE.
Two quarts Of chopped meat, tw
quarts of chopped apples, quart
SuOdI,O jill jill vi AASASoSNSt 49, r..
water in which the meat was boiled
one quart stoned ~raisins, one table
spoonful of ground cloves, two OF cr
namon, two nutmegs, two tablespoonful
of salt: moisten with cider.
CREAM CAKE. .-
One cup of butter, two cups of suga
whites of two eggs, 5! cups of flour, on
cup of sweet milk, n t~easpoonful {
cream. of tartar. For the cream: One pm
of sweet milk sweetened to taste, yolks
three eggs; thicken with -four to the col
sistency a custard, flavor with lemo
This amount makes two good-sized cake
POTATO LEMON PUDDING.
Three ounces Of potatoes, the CRATE
rind and Juice of two fine lemons, thr'
ounces of white sugar, two ounces
butter: CRATE off the lemon, peel wi
humps of sugar, beat them and add to t
other ingredients; boil the potatoes al
peel them, mixing all together with t
lemon Juice and two beaten eggs; bake
slightly.
CURRIED EGGS.
Mince a small onion very fine; put
tablespoonful of butter into a hot tryln
pan. and brown the onion in 1t; mix
heaping t~easpoonful of curry powder w
half a cup of milk, pour into the pan a
let it boil until thick; break the eggs
carefully, and poach them in the mlxtu
If it is liked, a little lemon Juice may
squeezed over them before serving.
PLUM PUDDING.
One-half pound of stoned ~raisins, OF
half pound of currants, well cleaned, OF
half pound of beef suet, chopped fine, t
ounces of powdered sugar, two ounces
-four, one-half pound of bread crum
one dozen blanched almonds, chopI
fine, half a nutmeg, grated, two ounces
candied citron, the peel of half a lem
chopped fine; put all in a bowl and brt
over four eggs. mix all well the day
fore wanted, cover over till morning, Il
add half a gill of milk and stir vigorous
butter a cloth slightly, -four it, tie up
pudding in it, boil for two hours an
half and serve.