The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-06-18

SPONGE CAKE.

SPONGE X
Two eggs, one cup of -four, one cup Of
sugar. n ~teaspoonful baking powder,
one and a half cups boiling water; bake IN
hot oven.
HONEY CAKE.
One-half cup honey, one-haf cup OF
sugar, one-half cup of butter, n egg,
two cups of flour, one cup of cold water,
two ~teaspoonfuls of baking powder flavor
with lemon or vanilla.
MoLAssEss COOKIES.
Two cups of molasses, one cup each of
sugar and shortening, eight tablespoonfuls
of hot water, one tablespoonful each OF
vinegar, soda, and ginger, flour enough to
roll. Bake in a quick oven.
PIE CRUST.
One cup of lard, one quart of flour, a
pinch of salt, two ~teaspoonfuls OF baking
powder. Mix all together, handling as
little as possible; lay on ice in a cold place
for several hours before using.
PoPovERs.
Two teacups of sweet milk, two tea
cups of sifted -four, butter size of a wal
nut, two eggs, one tablespoonful sugar, a
little salt. beat the whites to a stiff froth;
bake in hot gem pans twenty minutes.
CRUMB PUDDING.
One pint bread crumbs, one quart of
sweet milk, the yolk of five eggs, one
half cup of butter, bake until done; spread
over this a layer of jelly, then the merin-
que of the whites of the eggs; brown IN
the oven.
BAKED EGGS. '
Fill the egg dish with the whites beaten;
make a hollow in the centre, and put IN
the unbeaten yolk; scatter over the top a
little salt and pepper and lay a small piece
of butter near the yolg. Bake about two
minutes.
BKACK CAKE.
One pound each of -four, butter, sugar
and citron, cut fine, two pounds each of
rasins and currants, twelve eggs, one ia
b~lespoonful each of nutmeg, cinnamon
and mace. Bake nearly four hours in a
moderately heated oven.
BOILED RICE.
Boil some rich until soft, and when it is
dry mix it with a boiled custard of three
eggs and a pint of milk favored with va
nilla; add a little stewed fruit or jam and
half a pint of whipped cream. Mix
thoroughly, pour it into a dish aud serve.
EGGLEss ICE CREAM.
Scald two quarts of milk, wet four ia
~blespoonfuls of corn starch with cold milk
and put into the s~calding milk with four
cups of sugar, and boil until the taste of
the corn starch is gone; when quite cold
add one quart of thick cream beaten stiff.
Flavor with vanilla, rose or chocolate and
freeze.
TO COOK OUCH BEEF.
Season a thick steak with pepper and
salt and dry slowly in a little lard turn it
often so that both sides are cooked alike;
when well Drowned, add a small quantity
of water, half a sliced onion, some minced
parsley and thyme; thicken with a spoon
full of flour, cover close and leave for an
hour on the back of the stove, where it
may simmer slowly; then add a pound
can of tomatoes, then let it cook until the
meat is ready to fall to pieces.
BISCUIT.
One quart sweet cream or milk, one
and a half cups of butter OF fresh lard,
two t~ableSpoonfuls white sugar, one good
t~eaSpoonful salt; add flour sufficient to
make a stiff dough, knead well and mould
into neat small biscuits with the hands, as
our g~randmothers used to do; add one
good ~teaspoonful cream tartar if preferred.
Bake we'll and you have good, sweet bis
cult that will keep for weeks in a dry
place, and are very nice for travelling
lunch. :
GOOD REA
Save the water / n which you boil your
potatoes for dinner, mash two or three
good sized potatoes and put in the water,
when it is cooled a little put in a Yeast
cake. Let stand until night, then add
enough hot water to make it of the re-
CURED warmth, set in sponge over night
and cover so it will keep warm. In the
morning beat the sponge until smooth
and knead for half Ga hour, or longer if
you have time. Let rise and put in
~loaves, bake one hour in a moderate oven.