The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-02-05
AnnsEhnld.
MoLAssEs COOKIES.

NoLAssEs COOKIES.
Two cups of molasses, one cup each of
sugar and shortening, eight tablespoon
fuls of hot water, n tablespoonful each
of vinegar, soda and ginger, and -four to
roll.
RAISIN PUDDING
One-half cup of molasses, one cup of
milk, Que cup Of ~raisins, one-half cup Of
butter, two eggs, two cups flour, two tea
~spoonfuls of baking powder. Steam an
hour.
~ FRITTERs.
One and one-half cups -four, one egg,
one-half cup rye meal, one tablespoon
sugar, a little salt, two teaspoons cream
tartar; mix with milk and drop from a
spoon into hot lard.
CoRN PoNE.
Two quarts of sweet milk, eight tea
cupfuls of corn meal, four teacupfuls of
-four, one teaspoonful Of salt and n tea
cupful of molasses; mix and bake three
hours in a slow oven.
GRAHAM CAKE.
One cup of brown sugar, n cup of
sour cream, two eggs, two cups OF Ora
ham flour, one t~easpoonful of soda, a little
salt and cinnamon If liked. If the cream
is not sour, use less soda. Do not stir
too stiff.
CoRNsTARCH CAKE.
Two cups of pulverized sugar, three
fourths of a cup of butter, stir to a cream;
one cup of milk, the whites of seven eggs
beaten to a stiff froth, two cups of -four,
one of cornstarch and two t~easpoonfuls of
baking powder. Flavor with lemon or
orange.
CORN MEAL PANCAKES.
One pint of fine corn meal, four table
spoonfuls of wheat -four, one quart of
milk, three eggs, pinch of salt. Mix the
meal and -four with the milk, beat the
eggs very light and add them. Bake on
a hot griddle and serve hot with fresh
butter.
FLANNEL
Cut dry, light bread in pieces, put over
it enough sour milk to cover it, let it
stand over night, in the morning wash it
well, and to every quart of bread d one
egg well beaten, a t%easpoonful of soda, a
pinch of salt and flour to make a moder-
ately thin batter; bake on a griddle.
CREAM PIE.
One pint. of sweet milk, white of one
egg and yolks of three; two tablespoon
fuls of sugar, two of cornstarch; beat all
together, let it cool and flavor. Make a.
rich crust and bake separate and fill; beat
the whites of two eggs to a froth, spread
over the TOP and set in the oven to brown.
PUMPKIN MARMALADE.
Peel and stew pumpkin thin, rub
through a sieve, add to the pumpkin an
equal quantity of sour apple pulp, and to
six cupfuls of this mixture add three tea
cupfuls of sugar and three lemons cut
very fine; stew until rich and thick, stir
ring constantly, then put away in jelly
tumblers.
KEEoH CAKES.
For a family of four take two cups of
corn meal and one-half cup of -four, a
good pinch of salt and one-fourth tea
spoonful of dry saleratus, stir all together
while two or three tablespoonfuls of fat
are melting and heating; after sitting
these ingredients, mix with scalding
water, dip the spoon in the hot grease,
and make with the spoon the dough into
small spider cakes. Cook steadily, but
not too fast. When the grease is taken
up, the cakes are ready to turn and finish
on the other side. Nice, clarified beef
suet gives a sweet, crisp crust. Serve
these cakes hot.
LAYER CAKE,
One cupful of sugar, one-half cupful of
butter, three eggs, one-half of sweet milk,
two cupfuls of -four, one-half t~eaSpoonful
of good baking powder or teaspoon
full of soda, and one-haf teaspoonful of
cream of tartar. Beat the sugar and but
ter to a cream. Do not melt the butter,
but warm lightly il too hard. Stir the
milk well into this, and then add flour
which the baking powder has been well
sifted. Stir thoroughly. Then add the
eggs, one at a time, taking care to stir
each one in well before adding the next.
Bake at once. This will make four lay
ers. The Hghtness. of a cake depends far
more upon the way it is put together
than the mixture itself. If the directions