The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-10-01
Nonsehold.
LIGHT CAKE.

LIGHT CAKE.
Half-cup of butter, half-cup OF sugar,
three EGGS, beaten separately, n cup OF
Cweet milk. three cups of -four, three tea
0noonfnls Of baking powder sifted through
the flour.
sCALLoPED POTATOES.
Pare the potatoes, cover the bottom of
baking dish with breadcrumbs, then
odd q LAYER of sliced potatoes, then bits
Of butter, salt and pepper; fill the dish
With alternate layers wet the whole with
milk. and bake the whole for II hours.
CHOCOLATE ICE CREAM.
Take q quart of cream, half a 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.
APPLE TAPIooA PUDDING.
Soak over night one cup of tapioca in
six cups of water. Next morning add
one cup of sugar, egg and beat well
together. Then pare, core and chop tine
six or more apples, and stir with the
tapioca in a pudding dish, and bake slowly.
BANANA CHARLOTTE.
This is simple and refreshing. The
sides of a quart mold are to be lined with
sponge cake, and the bottom of the mold
with thin slices of banana. Fill the mold
with stiff whipped cream. Set it aside in
the ice box till wanted. Remove care
fully from the mold, and serve.
FRUIT CAKE.
One cup each of molaSseS, sugar, but
ter and sour milk, four and one-half cups
of -four, three eggs, one tablespoonful
each of allspice, cassia and cloves, n
nutmeg, one teaspoonful of soda, one-half
pound each of raisins and ~currants, or, if
preferred, one pound of ~raisins; this makes
two loaTeS.
PANIsH ~FRITTERs.
Trim the crust from some stale bread,
bakers, or, if homemade, ii should be
very light. Cut in any pretty, fanciful
shape, and soak in a mixture of beaten
egg, one cup of cream or milk, two table
spoonfuls of sugar, and a little nutmeg
and cinnamon. Fry a little brown, and
eat with stewed fruit or a sweet sauce.
sPIoED BEEF.
Four pounds of round beef, chopped
fine; take from it all the fat, add three
dozen small crackers, rolled fine, four
eggs, n cup of milk, one tablespoonful
ground mace, two tablespoonful of black
pepper, n tablespoonful melted butter;
mix well, and put into any tin pan that
will hold it; haste with butter and water,
and bake two hours in a slow oven.
RICE PUDDING.
Beat six eggs with twelve tablespoon
fulS OF sugar, then add gradually two tea
cupfulS of rice that has been boiled soft.
and one tablespoonful of butter. Flavor
with grated nutmeg or lemon. Add last
one quart of fresh milk, pour into a bak-
ing dish, and when you put it in the oven
over 1t so that it may not brown too
quickly. just as soon as it is done remove
1t from the oven; if allowed to remain in
too long it becomes watery, but if taken
out as soon as done it will be firm all
through.
FRIED TOMATOES.
Select medium-sized, smooth, feshy
tomatoes, and cut them irround slices an
inch thick; dip them in a beaten egg, and
then IN bread crumbs; fry in hot butter
or lard on both sides, and serve with this
sauce: Mix one tablespoonful of -four
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
Stewpan on the range, and simmer till
thick. Put the potatoes in the middle of
warm dish, pour the sauce around them.
and serve.
CAKE.
Light part-One cup Of white sugar,
one-half cup Of butter, one-half CUP of
milk, whites of three eggs, one TEASPOON
tul OF cream tartar, one-half teaspoonful
OF soda, two cups of -four. Dark part
One-haf cup of brown sugar, one-half
cup Of butter, one-half cup of molasses
one-fourth of a cup of milk, one-half of =
grated nutmeg, one t~easpoonful of CHINA
mon, one-half teaspoonful of allspice, one
half t~easpoonful of soda, one teaspoontul
OF cream tartar, two cups of -four, yolks
OF three eggs. Butter the mold, and put
IN the dark and light batter in alternate
teaspoonfuls.
MARBLE CHICKEN.
Take a fat, full-grown chicken, and,
after dressing it in the usual manner, wash
and boil until very tender, using only a
small quantity of water, and season with
pepper, salt and butter. Cut all the meat
nom the bones, keeping the breast and
Gsrk-colored meat separate. With a
snarp knife chop the meat moderately
~ and press in a large bowl, putting
ne White and dark meat in alternate
layers, Strain the liquor in which the
wv was cooked end pour it Over the
meat Set on the ice until thoroughly
G4Pld; turn from the bowl, cut in thin
slices, and serve with clioad 1ononn