The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1888-06-12
gpnsehola.
WHITE CAKE.

WHITE CAKE.
One egg,o one cup of sugar, n cup OF
sweet milk, one-third of a cup of butter,
two cups of flour, two heaping teaspoon
fuls of baking powder.
WHITE CAKE.
Two cups of sugar, two cups OF flour,
one cup of corn starch, one cup OF butter,
whites of five eggs, one t~easpoonful OF
cream tartar and one-fourth OF a teaspoon
full of soda.
Four eggs, II cupfuls sugar, one table
spoonful good vinegar, one t~easpoontul
soda. Flour to taste. Beat butter and
sugar together, add the beaten eggs, vine
gar and the dissolved soda.
CHOCOLATE PUDDING.
Heat a quart of milk to near the boiling
point. Thicker with dissolved corn
starch and sweeten. Stir in half a teacup
of grated chocolate. Flavor with vanilla
and serve with cream when cold.
PoTrED SHANK.
Boil a shank of beef till tender; chop
the meat and season with salt, pepper and
(f Eked) half a nutmeg. Reduce the
liquor to three pints, add the meat, cool
in a mould. It should turn out well
when cold.
OYSTER oMELET.
Stew half a dozen large, plump oysters
over a clear fire in their own liquor; take
them off at the first boil; drain them, cut
them in halves, and spread over the
omelet before turning. If large and Ole
the half-dozen will suffice for two small
omelets.
w-ATER-CRESSES.
Wash well, pick off decayed leaves and
leave in ice water until you are ready to
eat them. They should then be shaken
free of wet and piled lightly in q glass
dish. Eat with salt. They are a piquant
appetizer on sultry mornings and very
wholesome.
VEGETABLE OYSTER CAKES.
Select good, large-sized oyster-plant
roots. CRATE them and add milk and flour
sufficient to make a stiff batter, about a
gill of grated oyster plant, W. eggs, one
pint of milk and flour to make a batter,
and salt. Drop it by ta~blespoonfuls into
hot lard. Fry till brown.
PLAIN CORN BREAD.
Sift the meal, stir in salt to taste. Poui
into it water enough to make a dough
moderately soft. Bake in a hot oven
Use cold water. If the oven is not hot
the bread will be a failure. One quart Of
meal and about the same of water will
make two good pones of bread.
SPONGE AKE
Four eggs, two coffee cups of sugar
beaten together, two cups of flour, two
~teaspoonfuls cream tartar, one teaspoon
of soda, two-thirds Of a cup of boiling
water. Flavor with lemon. Add waite
last. a little at a time; pour into butteret
pan and place in a w~ell-heated oven. +.
FRITTERs
make a delicious dessert, and can be mad
either of fresh or canned fruit. Peel tn
pineapple, taking care to remove all tn
ewes: cut in slices and remove the core
din IN batter and fry a delicate brown
They NAV be eaten with a sauce made Q
sugar boiled to a syrup and favored t
taste.
EGGPLANT FRIED.
Cut the vegetables into slices one-qual
ter of an inch thick, without removln
the skin. Sprinkle salt over each sllct
and return the slices to their origln'
shape; press gently to extract the juice
then drain and peel, dip them in egg, 70
them in bread crumbs and fry in plent
of hot fat.
BAKED MACARONI.
Cook the macaroni tender in broth, an
take twice its weight in minced chlcke
Or meat, adding two well-beaten egg
three ounces of butter, cayenne peppt
and salt to taste. Mix the ingredien
well, put them in a deep dish and bah
until alight brown crust shall be torme
upon the top.
/ ANGEL JAKE.
The whites of eleven eggs, one and
half cupfuls of powdered sugar, one cul
full of flour, one t~easpoonful of cream