The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-11-05
NunsEhn1d.
JELLY.

CHOCOLATE JELLY.
T~hree-quarters of a cup each of sugar
and grated chocolate, one cup of creSm
mix and let come to a boil. Serve with
oornstarch pudding. w
Three cups of -four, two eggs, half-cuE
of lard, two cups of milk, two teaspoons
baking powder, sift the flower with the
baking powder and salt, stir, add the lard,
then the eggs beaten, and last the milk
Bake in gem pans.
CHOCOLATE ICE REAM.
Take a quart of cream, half q pound of
chocolate, one tablespoonful of extract of
vanilla and one pound of sugar, and put
on to boil, stir and beat smooth, strain
and add a quart of raw cream, cool and
freeze. Set aside for one hour to mellow.
scALLoPED POTATOES.
Pare the potatoes, cover the bottom of
a baking dish with breadcrumbs, then add
a layer. of sliced potatoes, her bits of
butter, salt and pepper; fill the dish with
the alternate layers, wet the whole with
milk, and bake the whole for an hour and
half.
APPLE TAPIoCA
Soak over night one cup of tapioca in
six cups of water. Next morning add
one cup of sugar, me egg and beat we'll
together. Then pare, core and chop fine
six or more apples and stir, with the
tapioca in q pudding dish, and bake
slowly.
FRUIT CAKE.
One cup each of molasses, sugar, butter
and sour milk, A cups of flour, three
eggs, one tablespoonful each of a~llSpice,
caSsia and cloves, n nutmeg, one tea
spoon of soda, one-half pound each of
raisins and currants, or, if preferred, one
pound of ~raisins; this makes two loaves.
TO PICKLE PEACHES.
Take as much vinegar as will cover the
quantity of peaches you have. After it
has boiled sufficiently, sweeten it to your
taste, put in your spices, cloves, cinnamon
or mace. Boil together for q little while,
then put in your peaches peeled, or
with the skins on as you prefer. Boil
for fifteen minutes, or until they are ten
der. Take them out and boil the vinegar
down until it is strong enough to keep
NNNP III O SOAO DAoCCs
FRIED TOMATOES.
Select medium sized, smooth, feshy to-
matoeS, and cut them to round slices all
inch thick; dip them in a beaten egg, and
then in bread crumbs, fry in hot butter or
lard on both sides, aud serve with this
sauce: Mix one tablespoonful of flour
smoothly with a pint of milk, adding one
ounce OF butter creamed, whisking it
well with the milk; one beaten egg, a
little salt, pepper and mace. Place the
SteW-pan on the range and simmer till
thick. Put the tomatoes in the middle of
warm dish, pour the sauce around them
and serve.
0 E OF PEAsE.
Shell half a peck of green pease, wash
the shells, and put them in the soup kettle
with plenty of cold water; boil them until
tender; strain and throw away the pods.
IN this water put your peas, with a table
spoonful Of sugar and a sprig Of mint;
boil them half an hour and press them
through a colander into your SOUP, of
which there should be three pints. Rub
together one tablespoonful of butter and
TWO OF flour, and stir them into the boil
ing soup; add salt and pepper to taste,
ana when ready to serve pour in a cupfui
OF rich new milk.
TO MAKE A III OF GooD TEA.
One ~teaspoonful of tea to every half
pint OF water; have the teapot we'll rinsed
IN not water; put in the tea, take a niece
OF paper and close the spout. set the tea
pot near the fire, but not so near as tn
burn, for ten minutes; have the wateT
boiling and add; do not let it stand lonnor
man SIX minutes after adding the water,
nemoVe the paper from the spout. anC
you Will Ind you have a cup of with ali
the aroma IN it. Sugar and cream 10
taste. Be sure not to allow the water tn
Doll too long. 1t is best taken when #
hrst through the boil.
CREAM PUFFs.
One cup hot water, one-half cup butter
boil together, and while boiling stir in
one cup OF sifted -four, dry. Take from
te stove and stir to smooth paste. and
after this cools stir in three eggs. not
beaten. Stir five minutes. DROP in
saoleSpoontuls On a buttered tin, and bake
n a quick oven twenty-five minutes.
Dont let them touch each other in the
pan, and do not open the oven door
G%Itener than absolutely necessary. For
We cream n cup milk, one-half CUP
sugar, one egg, three ~tableSpoonfuls -four
VI TWO cornstarch. Dissolve cornstarch
little milk. Put the rest of the milk
VI the stove. When hot stir in the sugar
T : egg beaten together, and cornstarcb,
T W. unit! thick. Flavor with vanilla,
mnen both this and pAffs are cool, open
M Uue SIDE of the pufs and ELL with cream,