The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-07-16
Nnnsfho1d.
POTATO CAKES.

POTATO CAKES.
Make cold mashed potatoes into fiat
cakes. -four them and fry in hot lard until
light brown.
Beat together one-half teacup of sugar,
the white of one egg, one tablespoonful
of -four, one teacup of milk; bake with
under crust only.
CLIPPED BEEF STEW.
To one quart of milk add n large tea
spoonful of butter and one-half can or
chipped beef; thicken with a little fouf
and water. Add pepper.
DoUGHNUTs.
One quart of -four, one cup of sugar,
one cup of sweet milk, n egg, a pinch
of salt, one t~easpoonful of saleratus, two
t~easpoontuls of cream of tartar. Fry in
boiling lard.
COFFEE CAKE.
One cup of brown sugar, n cup of
molasses, one of ~raisins, n of butter, one
of coffee, one egg, one teaspoon Of soda;
cinnamon, cloves, allspice and nutmeg to
suit the taste.
RAIsIN
One-half cup of butter, n cup of
sugar, one cup of sour milk, two eggs,
one cup Of ~raisinS, one-half teaspoon OF
soda, one teaspoon each Of cloves, CHINA
mon and nutmeg.
POTATO PUDDING.
Mash fine one pint of boiled potatoes;
mix with one pint Of -four, one teaspoon
of salt and roll into balls; boil one quart
of milk, drop the balls in, and when stiff
take out; serve with butter and sugar.
VEAL oAF
Two pounds of veal steak, quarter Of a
pound of raw pork, chop fine, n nutmeg,
six butter crackers rolled fine, two we'll
beaten eggs, pepper and salt, bake in a
loaf shape; keep a little salt and water
in bake pan to haste with.
BAKED BEANS.
Soak one quart of beans over night
with one teaspoon of saleratus; in the
morning change the water and put in one
half pound pork, tablespoonful sugar, one
teaspoon each salt and saleratus, and
cover with water and bake in a slow
oven.
POTATO sCALLoPs.
Mash potatoes soft with butter and
milk, season with salt and pepper, and
whip to a cream; fill scaIlop shells with a
mixture, molding it high and smooth;
bake quickly, and when brown wash over
lightly with beaten egg. Serve imme-
diately in shells.
GOOD PUDDING.
Put alternate layers of bread crumbs
and quartered apples, which must be tart
and juicy, into a pudding dish; when full,
pour in carefully a cup Of cold water, in
which a scant teaspoon Of salt has been
dissolved; the first and last layer should
be of breadcrumbs and small pieces of
butter put over the top; steam about an
hour; serve with sauce.
ORANGE PUDDING.
Put in the bottom of a pudding dish
four oranges, peeled and sliced; sweeten
and pour over a syrup made of one pint
of milk, two tablespoons of cornstarch
wet with a little cold milk and yolks of
two eggs, beaten with one-half cup of
sugar boiled one minute; make a meringue
of whites of two eggs and three table
spoons of powdered sugar; brown slightly
in the oven.
FISH PIE.
Take any frm-aeshed fish, cut in slices,
and season with salt and pepper; let
stand in a cold place for two or three
hours, then put the sliced fish in a baking
dish, with a little cream or water, and
butter and flour rubbed to a cream, with
minced parsley and hard-boiled eggs
sliced; line the sides Of the dish halfway
down, and cover with a nice paste. Bake
IN an oven, quick at first, but gradually
growing moderate.
RICE GRIDDLE CAKES.
Boil half a cup of rice when cold, mix
one quart sweet milk, the yolks of four
eggs, and flour sufficient to make a stiff
batter; beat the whites to a froth, stir in
t~easpoonful of soda and two of cream
of tartar, add a little salt, and lastly the
whites of the eggs; bake on a griddle.
Serve by spreading them while hot with
butter, and also any kind of jelly or pre-
serves; oil them up neatly, cut off the
ends, sprinkle with sugar and serve
quickly.