The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-06-25

WA
Two cups of sugar, four eggs, one half
cup of butter, one cup OF sweet milk,
three tablespoonful Of baking powder,
three cups of flour.
One-half cup of butter, II cups of
sugar. three eggs, q cups of fonr, II tea
spoons of baking powder, one-half cup O.
milk, one cup meats of any nuts pref
feTred.
BRoILED HERRINGs.
Scale and cut off the head; clean and
wash them dry in a clean cloth; dredge9
with flour, salt and pepper, then broll
over a good bed of Goals. Serve with
onion sauce, or a little drawn butter.
sTEwED OYSTERS.
Take n quart of oysters and put over
on the fire with the liquor of the oysters;
let the oysters cook through slowly, but
not boil; skim, and then add one-half
pint of milk, one-half pound crackers, n
tablespoonful butter, pepper and salt, and
serve.
GOOD COFFEE.
Take the amount of water you gen
orally use for coffee, put into a saucepan,
add coffee (ground), two teaspoonfuls for
each cup. Just before the water boils
throw in a few drops of cold water; take
the pan off and strain the liquor through
a piece Of muslin.
CLANS o
Chop up two dozen small CLANS very
fine. Simmer for thirty minutes in hot
water enough to cover them. Beat up
yolks of two eggs; add a little cayenne
pepper and a gill of warmed milk; dis
solve half a .teaspoonful of -four in a little
cold milk. Simmer all together; pour
over buttered toast and serve.
RYE BREAD.
Make a sponge of one quart of warm
water, one teacup of yeast thickened with
rye -four put in a warm place to rise over
! night. Scald one pint of corn meal;
/ when cool add it to the sponge. Add
y rye -four until thick enough to knead, but
knead it but little; let rise, mold into
~loaves, place in deep pie tins, let rise and
bake.
EGG SALAD.
Cut in very thin slices six hard-boiled
Place in salad bowl with one
fourth of a cabbage shredded fine. Mix
well together, then pour over it the fol-
lowing dressing: Three tablespoonful of
melted butter, one t~easpoonful pepper,
salt to season, one ~teaspoonful made mus
tard, one-half ~teacupful sharp vinegar.
Mix we'll through salad and serve at once.
RAISED GRIDDLE CAKES.
Take a quart of sweet milk, warm it
enough to melt a large tablespoonful of
butter, add two ~teaSpoonfuls of salt and
lo,,- - r-o1-o n N-o4%- -r,4 I-4Ao- H.
solve one-third of a cake of yeast in tepid
water and stir it into the batter. Cover
closely and keep in a warm place until
morning, when fry on a griddle. If found
to be too stiff, thin it with a little tepid
milk.
SUET PUDDING.
Sift together three cups of -four, two
y large teaspoons of baking powder, one
teaspoon of salt, and a little ground
cloves and cinnamon. Add two cups of
finely chopped suet, three fourths cup of
syrup or molaSSes, two ~well-beaten eggs
and enough milk to make rather a stiff
pudding batter. Give it a good beat, pour
into a buttered mold, steam for three
hours and serve with syrup.
SPONGE CAKE.
Beat the yolks of three eggs until light,
add about half of the whites beaten very
light, and one cup of sugar and half a
s~altspoonful of salt pour in the rest of
the whites and a tablespoonful of lemon
juice, and lastly n cup of flour; beat all
together thoroughly and bake in a mod
erately hot oven. This makes twelve
small cakes baked in patty-pans, or a nice
loaf in a pan with funnel through the
y, middle. Tried and sure. No soda or
baking powder. l was doubtful at first,
about the rising, but they are light and
nice.