The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-04-02
Mumskhn1A.
CRACKER PIE.

Six crackers, piece of butter size OF al
COO, one cup sugar, one cup OF boiling
water, one teaspoon lemon taVorlng.
CULLERs.
Two CUPS of sour cream, n teaspoon
. full of soda dissolved in hot water, q cups
sugar. two eggs, flour to make a stiff
dough; fry in hot lard.
TOMATO SOUP.
One. small beef bone, two quarts OF
water. salt to season, boil about two hours,
then add one can of tomatoes, boil fifteen
minutes, add pepper and strain.
BAKED APPLIED.
Pare and core and fill the apples with
sugar, butter and candied lemon peel
Brush all over with sweetened water, and
sprinkle with bread crumbs Drowned IN
hot butter. Bake.
DoUGHNUTs.
One quart of flour, one-half cup of
milk, one-half cup of butter, two tea
spoons of baking powder, milk enough to
make a stiff dough; roll out, cut in any
| shape desired, and fry in hot lard.
NEAT CRoQUETTEs.
One pound of minced raw beef, n egg,
None onion, chopped fine, n bunch OF
chopped parsley, pepper and salt to taste;
mix all together; form into small cakes,
dredge with flour, and fry IN butter.
CORN FRITTERs.
One cofee-cup of canned corn or grated
corn, one of sweet milk, two eggs well
beaten, salt, and -four to make quite a
stiff batteI. Drop with a spoon into boil
n ing lard. fEhese fritters taste like fried
oysters.
SOFT GINGER CAKE r
Five cupfuls of sifted -four, two cupfuls
brown sugar, n Of molasseS, one OF but
\ TIA, one or two of sour milk or clabber,
five eggs, one tablespoonful of ginger, one
of allSpice, one of cinnamon, one teaspoon
/ full of cloves, one teaspoonful of soda dis
Alved in syrup.
N ONIONS.
u Peel four Spanish onions, put them in
Scold water with a small lump of soda,
place on the fire and let them come to the
boil, and then simmer them gently fol-
! half an hour; dram thoroughly, and put
them in a baking dish with a little butter
and bake till brown.
ORANGE CUsTARD.
The yolks of three eggs, beaten quite
| light, five tablespoonful of white sugar
the Juice of two and the grated rind of one
II orange. a little salt and one cupful OF
|keream. Mix all well together, then add
the whites, beaten to a stiff froth, sti1
lightly and bake slowly.
BISCUIT CHEESE.
Slice into very thin pieces about &
quarter of a pound of fresh cheese. Lei
this stand on the stove for a very few
minutes after adding butter about the size
of half an egg, and a little pepper and salt
Then sprinkle cracker dust until the de-
lsired consistency is reached.
QUAIL.
Pick, split down the back, remove al
Inside and wash thoroughly with salt and
Earm water; drain well, rub with -four
and place in a baking pan, breast down
sprinkle with salt and pepper, and on eacI
bird lay a piece of butter; keep plenty Of
water in the pan to keep from scorching
Bake a deep brown.
HoMINY GEMS.
Two cups of boiled hominy, one egg
one small tablespoonful of butter, half
teaspoonful of salt, half a pint of boiling
water. Beat the eggs thoroughly, the1
add the other ingredients, and thin al
with the boiling water until it will poul
leasily and bake in gem irons in a hot oven
These are simple and easily made, but very
nice indeed.
PoTATO SALAD.
Cold boiled potatoes sliced very thin
three hard-boiled eggs, one small onior
chopped fine; seasoned with salt and pep
her. and pour over dressing made of thu
golk of n egg stirred into a half-tea
kpoon made mustard and one tablespoon
Etrong vinagar; beat in by drops tire,
tablespoons of sweet cream and the whit
i. N g beaten to a froth.
cALLoPE oYsTEs.
Put a layer of the crackers in a butterec
budding-dish. Just moisten the cracker
With a mixture of oyster liquor and milk
and cover with a layer of oysters seasone,
with pepper, salt and butter. Cover wit
another layer of moistened cracker, the
oysters and crackers on top. The to
liver should be thicker than the resi-
made more moist and dotted with bits O
butter. Cover and bake in a well-heate
oven one-haf hour. Then remove cover
lsGt upon upper grating and brown.
"A LOBSTER SALAD.
Extract the meat from the shell, place
in the centre of the dish in which it is t
D,Fe served, in the form of a pyramid
al range the salad tastefully around It. Fo
Il lie dressing beat the yolk Of a raw eg
IL loroughly with a silver fork in col
Z be 9wl; add Que t~easpoonful of salt and on
OF ground mustard; work well togethe
L-an add the oil very slowly, alternate
W it'll a few drops of vinegar, wnen th
: So uce has the consistency of jelly; alter
NJ tie a few drops of lemon juice with th
Of /; when you have used a gill of oil ad
a little cayenne pepper and two teaspoon
III Is of vinegar.