The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-08-14
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BRoILED SARDINES.
Take large sardines, wipe, roll in -four
and broil. Serve on toast with slices of
lemon for garnish and relish.
EGG ROLLS. p
Two cups of sweet milk, two eggs, one-
fourth t~easpoonful of salt, 81 cups of sift-
ed -four, one tablespoonful of baking
powder; bake in gem pans.
GRAHAM CREDIBLE
Mix two t~easpoonfuls of baking pow
der and a Tablespoonful of salt in one
pint of graham flour; make a thin batter
with sweet milk, and bake on s~oapstone
griddle.
REAM
One cup of sweet cream, two cups of
sugar, two eggs, three plnts of sifted
| -four, theee ~teaspoonfuls of baking pow
der, sifted with the flour, and a little salt;
[ flavor to taste.
ROLL JELLY CAKES.
Take three eggs, beaten to a froth, add
one cup of sugar, then beat again; three
small t~ablespoonfuls of water, little salt,
one cup sifted -four, and II teaspoonfuls
of baking powder.
CHEAP FRUIT cAKE
One and a half cups of brown sugar,
two of flour, one each of butter and
chopped raisins, three eggs, three table
spoons of sour milk, half teaspoon of
soda, and half a cup Of blackberry jam.
OYSTER FRITTERs.
Two cups of sweet milk, three eggs,
two cups buttered -four. Beat the eggs
we'll, stir in the -four, adding the milk
slowly while stirring. Chop fifty oysters,
put them into the batter and fry imme-
diately in hot lard.
The yolks of eleven eggs, beaten, and
two cups of sugar, and n Of milk and
one of butter; mix four cups of flour with
four teaspoons of baking powder, and,
just before putting into the oven, mix all
thoroughly together. Flavor.
VEAL SALAD.
Boil a knuckle of veal in six quarts of
water; when tender remove the bones,
chop the meat, and add the juice, which
should be mostly absorbed, and two cups
of cracker crumbs, cinnamon, pepper and
salt; put in a mold. Serve cold.
SOUR MILK BISCUIT.
One quart of flour, two cups of sour
milk, two level ~teaspoonfnls of soda and
two large ~tablespoonfuls of lard. Mix
with the hand as bread-dough, only not
SO stiff. Roll out about an inch thick;
cut and bake in a moderate oven.
RHUBARB PUDDING.
.-.ll;. J;o1 xr;+l o1;oo,-of b,ooI
and butter, cover with cut up rhubarb,
strew with sugar, then slices of bread and
butter, then rhubarb, and so on until the
top; cover with a plate and bake half an
hour. Eat it warm.
COFFEE CAKE.
One cup butter, two cups sugar, one
cup strong coffee, three eggs, half cup
molasses, one cup water, one cup raisins
and ~currants, one teaspoon cloves, two
teaspoons cinnamon, one of ~a1ispice, two
teaspoons baking powder, and flour to
make a stiff batter. Bake two hours.
CKE SALAD.
Take one can of mackerel and cut up
as much celery; sour cream with one cup
of butter, one tablespoonful OF mustard,
one of sugar, a pinch of salt and pepper
and the yolks of three hard boiled eggs
rubbed smooth; stir in five tablespoonful
of vinegar; pour the mixture over the
celery.
CHOCOLATE
One cup of molasses, n cup of sugaf,
either brown or white, one cup of milk.
one cup of shaved chocolate, one table
spoonful of butter. Roll up together,
STIRRING all the time to prevent burning.
Try in cold water; if it hardens it is done.
Then pour into buttered tins, and when
partly cooled cut in squares.
<E POTATO PUFFs.
Take two cups of cold mashed potato,
and add n tablespoonful of melted but
ter and beat to a cream. Beat two eggs
very light, and add them with a cup Of
milk and a little salt to the potato, beat
ing all together. Pour into a baking dish
which has been we'll creased, and bake
quickly to a light brown. Serve in the
dish in which it is baked.
Bean soup. is usually made with meat,
but it is very good without it prepared