The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-03-19

Add the whites of two uncooked eggs,
with a little -four and salt. Mix into balls,
boil and drop into the soup.
sALAD DRESSING.
Two eggs. one tablespoon Of butter,
eight tablespoons of vinegar, one-halt tea
spoon of mustard; put into a bowl over
boiling water and stir until 1t is like
cream; salt and pepper taste.
OYSTER oMELET.
Beat six eggs to a light froth. Add half
a cup of cream, salt and pepper. Pour
into a fryingpan, with a tablespoonful OF
butter, and drop in a dozen large oysters:
FRY a light brown. Double over and send
to the table Immediately.
SILVER CAKB
One and one-half cups of sugar, one
half cup of butter and cornstarch, Il cups
of -four, one-half cup of sweet milk, the
whites of six eggs and two t~easpoontuls
of baking powder; flavor with one tea
=. snoonfui of lemon and one-half teaspoon
full of vanilla.
GINGER XXI
Two cups molasses, one cup brown
sugar, one egg eaSpoonful ginger or Gin
namon, as you prefer; two t~easpoonfuls
soda dissolved in hot water just enough to
dissolve it nicely; after everything is in and
stirred thoroughly add one tablespoonful
of vinegar. Stir we'll and put IN flour as
for any cookies.
BLANC NANCE.
To one quart of new milk add the
beaten yolks of four eggs, sweeten to
taste, and when it begins to boil stir IN SIX
even tablespoonful of corn starch rubbed
smooth in a little milk. Stir constantly
until it thickens, then pour into cups pre-
viousIy dipped into cold water. When
cold turn out on a glass dish. The custard
to pour over is made just the same, only
add three tablespoonful of corn starch in
stead of six.
POTATOs WITH CHEESE.
Cut six cold potatoes into dice. Make
a sauce by melting two tablespoonful of
butter; add two tablespoonful of flour
stock and one cupful of milk; season with
salt and pepper and addfour headed table
a~spoonfuls of grated cheese. Put a layer
of potato into a baking tin, and pepper;
cover with sauce, and so continue until all
is used. Sprinkle with buttered crumbs,
and brown IN the oven.
APPLE TAPIoCA PUDDING.
Pare about twenty-five apples, core and
quarter them, put them in a dish and pour
a cupful of sugar over them; add half a
cupful water, and put the mixture in the
oven until well cooked. Take half a cup
fulo f tapioca, a little salt and water, and
cook until it thickens like a Jelly; then
take the apples out of the oven, pour the
tapioca in and stir together.
Sauce-Half a bowlful of cream and a
little sugar and nutmeg.
LEMON CUsTARD.
Two large lemons, three ~teacupfuls of
sugar, four cupfuls Of water, one-half cup
full of butter, five tablespoonful of corn
starch, six eggs; slice the lemons and put
them in The water; let them boil until the
strength in extracted, then dip them out
and strain the water; beat the yolks, but
ter and sugar together and pour the water
over them. Return to the fire, and when
ready to boil stir in the starch. Beat the
whites to'a stiff froth, and stir in lightly
after it is taken off the stove.
DRIED APPLE CAKE.
Soak dried apples over night; in the
morning chop three cupfuls into pieces
the size of a pea and put over the fire with
two cups of molasses. Simmer until waxy.
Stir together one large spoonful of butter
with half a cupful of sugar, then add two
eggs, a half-cup of milk, a t~easpoonful
each of ground cinnamon, cloves and all
spice, a tablespoonful of finely ground
coffee, the candied apples (cold5, two
t~easpoonfuls of soda and FIVE cups of sifted
-four. Bake in a steady heat Il hours.
ALA DRESSING.
One heaping teaspoon each of salt and
mustard, two tablespoons of thick, sweet
cream, n tablespoon of butter, three of
sugar, one-third of a cup of vinegar, the
w~ell-bea:en yolks of two eggs; add mus
tard to eggs, beat well; add sugar, salt,
cream stir all well together and place
over the fire, and stir constantly until it
thickens; add vinegar last, pouring the
dressing over the salad and mixing it
well. This is certainly nice for cabbage
salad, but can be used on other salads
also.
FISH BALLS.
Pick boiled fish into fine pieces; take
mashed or cold-grated potatoes, using half
of each is a good rule, or a third fish and
two-thirds potatoes; if you have any
dressing from boiled fish mix it with it: if
you use mashed potatoes that have been
nicely seasoned with butter you need not
use any more, but if you use grated pota-
toes, add a piece of butter the size of a
butternut; season with salt and pepper
and one ~well-beaten egg. If rather moist,
add enough flour to make in little balls
and mash down fiat; have in fryingpan a
little butter, as hot as it can be without
scorching; fry the balls in it until a light
brown.