The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-09-10
9pnsehnta.
LUNCH.

Cbon together sardines, ham and a lew
n;ckIes. mix with mustard, pepper, cat
s,,n salt and vinegar; spread between
bnttered bread. This is to be cut cross
wise, like jelly cake.
TOMATO ALA
Take nearly ripe tomatoes, slice in a
dish and set on ice to get hard and hrm,
then lust before using chop a large onion
fine and sprinkle over them, and add
salt, vinegar and pepper to taste.
BREAD FOR
Ont slices of stale bread in small
sonares throw them in boiling lard and
frv till brown. Skim out, drain and put
in a SOUP tureen before serving the soup.
For oyster soup, crackers crisped in the
oven are nice.
CORR PUDDING.
Two cups of corn boiled and cut from
the ear, one pint of milk, two eggs, salt
to taste. Beat the eggs until very light;
add the other ingredients; put the mix
ture in a buttered pudding dish and bake
about forty minutes.
CHEESE sCALLoP.
Soak n cup of dry breadcrumbs in
fresh milk; beat into it three eggs, and
add one tablespoonful of butter and a
half-pound of grated cheese; strew upon
the top sifted breadcrumbs, and bake in
the oven a delicate brown.
APPLE TAPIocA DDI
Soak over night one cup of tapicea in
six cups of water. Next morning add
one cup of sugar, one egg and beat well
together. Then pare, core and chop fine
six or more apples, and stir with the
tapioca in a pudding dish, and bake
slowly.
ORANGE CREAM SPONGE CAKE.
Mix, by sitting. three t~easpoonfuls of
baking powder with II cups of -four. In
a separate dish beat three eggs until light,
add Il cups of white sugar, one-half cup
of hot water and the grated rind of half
an orange. Beat all together and pour
into the -four. Stir thoroughly and bake
in layers.
RICE UDDIN
Boil one-fourth of q cup of rice in one
cup of milk until thick; add II cups of
milk, and boil two minutes; add one
tablespoonful of butter, and let it cool
add two tablespoonfuls of sugar, one
fourth Ct a teaspoon Of cinnamon, the
beaten yolks of four eggs and the whites
of two; bake in buttered cups three-quar-
tiers of an hour.
COLI NEAT DISH.
Take any sort of cold meat and suet,
mixed; chop very fine; add salt, onions,
minced ham or tongue, a slice OF bread
soaked in milk, two we'll beaten eggs.
n n of butter; stew all together
gently for fifteen minutes turn it into a
mold and bake until brown. Turn out
on a hot dish and cover with the gravy
strained off when nodded.
RIPE CUCUMBER PICKLES.
Take three pounds of brown sugar to
two gallons of vinegar, and boil well with
ground cloves and cinnamon in little bags.
Pare the ripe cucumbers and take out the
seeds; then boil until soft enough to
pierce with a straw, put in a crock, drain
ing off as much water as possible, and
pour the hot vinegar over; they will be
ready in three weeks. If needed sooner
boil one hour in the vim gar after boiling
in water. They will keep at least one
year. IF a scum comes over them take
out and reboil with stronger vinegar pre-
pared as above.
OUP STOCK.
To thee pounds of lean beef without
bone put two aud one-half quarts of
water. Simmer gently for one hour,
Swimming thoroughly when it comes to
boiling point. Then add one carrot, one
turnip, one onion, one stalk of celery or
a teaspoonful of celery seed, one bay leaf,
and simmer for four hours longer, never
permitting it to boil or to grow cool, and
adding a little hot water, enough to keep
the original quantity. Slow and steady
simmering, not boiling, is necessary to
make the stock perfect. This will keep
three or four days in summer, and at
least a week in winter.