The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-01-29
GnnaEhnld.
CORN BREAD.

oRN BREAD
One and one-half cups sour milk, one,
cup Indian meal, two cups of -four, one
egg, one-half cup of sugar, one teaspoon
full of soda, a little salt and two table
s~poonfuls of butter.
BUTTERMILK AXE.
One cup of buttermilk, one large cup of
sugar, two-thirds cup of shortening. two
eggs and one ~teaspoonful Of soda. Flavor
to taste. By putting in mixed spices it
makes a good spice cake.
wAFFLEs.
Two eggs, one pint of milk, butter size
of an egg, two teaspoonfuls Of cream
tartar, n t~easpoonful of soda, a little
salt, flour to make a thin batter. Beat
the whites of the eggs separately, and add
the last thing.
GINGER XXI
One cup each of sour cream, sugar and
molasses, one-half cup of butter, three
eggs, one de~ssert-spoonful of soda, three
cups of -four and one tablespoonful of
ginger; add the eggs last, but do not
beat them stiff.
PATTED FINNAN Dbl
Cold boiled haddies, or any that is left
from haddock at dinner, must be pounded
fine, with a little butter, cayenne pepper,
salt, and an atom of mace or sprinkle of
curry powder. Serve in a little mound,
with hot, dry toast.
FRUIT PUDDING.
Take stale bread, pour over hot water
and soak awhile. Chop as for dressing,
though not SO fine, place a layer of bread
in buttered tin, then a layer of fruit pre-
viouslY stewed, having the last layer
bread. Bake half an hour and serve with
sugar and cream or any pudding sauce.
PIoKLED OYSTERS.
Rinse the oysters in their liquor, strain
it upon them, and let them come to a
boil; take them out of the liquor to cool.
peppers, a little salt, mace, cloves and
nutmeg, and when cold pour it over the
oysters, and keep them in a covered stone
jar.
NOODLES FOR SOUP. E.
One teacup of -four, two tablespoons Of
yeast, a little salt and two eggs, mix hard
with milk, and roll out as thin as a wafer
on a ~well-foured board, cover with a
cloth and set in a warm place (not hot
after an hour or two, cut into small pieces
and drop into the soup; boil ten minutes
and serve not.
LEMON CREAM.
Into II cups of boiling water stir two
tablespoonful of cornstarch wet with
water and the juice of one large lemon;
add the beaten yolks of three eggs; and
one cup of sugar. Boil five minutes, then
stir in the whites beaten stiff. Pour into
small glasses and serve cold with whipped
cream on the top of each glass.
SANDWICH DRESSING.
One-half pound of butter, two table
spoonfuls of mixed mustard, three table
spoonfuls of salad oil, a little red or white
pepper a little salt, yolk of one egg; rub
the butter to a cream, add the other in |
gradients, and mix thoroughly, set away
to cool, spread the bread with this mix
ture and put in the ham, chopped fine.
'. CUP AKE.
A cup of sugar and half a cup of but
ter Rub we'll together, put in the yolks
of two eggs and mix again. Beat the
whites to a stiff froth and proceed in the
same manner, add n cup of milk and
three cups of -four, with two teaspoon
fuls of baking powder sifted with it.
Flavor to taste. Bake in a brisk oven.
EsCALLoPED SWEET POTATOES.
Boil nice smooth potatoes twenty min
utes, drain and steam them, dry five min
utes, slice up, and on every layer of pota-
toes sprinkle a little sugar and spread
with butter; fill up the dish and pour
over the potatoes a cup of milk, spread
sugar and butter, and a little nutmeg or
cinnamon or ground ginger OF allspice
over the top, and bake twenty minutes.
WHITE LAYER CAKE.
Beat to a cream one-half cup of butter
and two cups of pulverized sugar, and
one7haf cup of sweet milk, q cups of
1 SSSp sifted with q teaspoons of baking
in iadSegr, the whites of eight eggs; bake
boil a hand put together with thin icing,
cup of sugafcqqp Of water and three tea
over the w~ell-beeaaIeck, pour this slowly
eggs, and beatall toge1h%yh OF three
heat before putting on each TIL cool, and
each layer witAgrated cocoanS5ti Sprinkle