The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-04-30
NnmsEhn1d.
AsT PUDDING.

HAsTY PUDDING.
Beat half a cup of butter and the same
of smear to a cream, add the yolks OF three
eggs, two cups of cooked rice and the
beaten whites of the eggs; serve with
sauce.
BROWN HASHED
Pare a dozen potatoes and chop fine.
! Season with salt and pepper and place in
small earthen dishes; with milk and
add small bits of butter to each; bake in a
moderate oven one-half hour.
FRENCH CHOCOLATE MACARooNs.
Half a pound each of fine sugar and
grated sweet almonds, a quarter-pound OF
grated vanilla chocolate, three beaten
whites of eggs mix well and drop from
a sboon on a buttered tin; bake in a slow
oven.
CRANBERRY DUMPLINGS.
Sift together one quart of -four and q
teaspoons of baking powder; mix to a soft
dough with sweet milk; roll out and
spread with one quart of cranberry sauce,
fold over, place in a pudding-bag and
steam one hour. Serve with a sweet
sauce.
HOMINY RIDDL CAKES.
Two cups cold boiled hominy, beaten
smooth, one quart Of milk and n tea
spoonful of salt; stir together, then add
4 cup of -four, into which has been well
mixed a ~teaspoonful of baking powder;
lastly, add three eggs that have been well
beaten. Cook Immediately after mixing.
GINGER NUTS.
One cup of brown sugar, one of mo-
lasses, one of boiling water in which a
heaping teaspoon of soda has been dis
solved, the bulk of all egg in beef drip
pings of butter, a tablespoonful of ginger
and nutmeg, yolks of two eggs, and -four
to make a stiff batter, which may be
dropped with a spoon on to a tin.
ORANGE CAKE.
Two cups of sugar and half a cup of
butter stirred to a cream; n cup OF
sweet milk, three eggs well beaten, three
cups of -four, two teaspoonfuls of baking
powder. For the frosting take the whites
of two eggs; save out enough to frost the
top; add to the rest the juice and grated
rind of an orange and spread between
the layers.
COFFEE.
To make good coffee, allow a tablespoon
of finely ground coffee for each person.
Add sufficient cod water to cover well,
and place on the stove until it boils three
minutes, then fill up with boiling water.
This coffee will require no egg to settle it.
Before serving at the breakfast-table pour
out a teacup of coffee and return to the
coffee pot.
FRUIT JELLY
IT. 49, &c 80 49, 4I:-lz -
of butter, two-thirds of a cup of sweet
milk, four eggs, three cups of flour, three
~teaspoonfuls of baking powder, stir to-
gether, then divide into three equal parts.
Into one part stir one tablespoonful of
molasses, one cup of chopped raisins, one
te~aspoonful each of cloves, cinnamon and
nutmeg. Bake and put jelly or f~rOsting
between.
VIENNA BRIDE CAKE.
One pound of butter, one pound OF
grated sweet almonds, one pound of pow
dered sugar, one pound of sifted -four,
twelve eggs and the grated rind of q
lemon; beat the whites Of the eggs to
stiff froth and add last; stir the mixture
without the whites half an hour, add the
whites and bake in four layers. Put the
following cream between them. -Four
yolks of eggs, a quarter pound of butter,
the juice of four lemons and the grated
rind of one, aquarter-pound of sugar. Boil
slowly until thick; when cool put it be-
tween the cakes, frost the top and deco
rate with %jellieS, small fruits and citron.
CHOCOLATE CAKE.
One cup of butter, two cups each of
sugar and flour, one cup of corr starch,
four eggs one ~teaspoonful of soda. three
Of cream tartar and one cup of milk. Beat
the yolks of the eggs thoroughly and add
to the butter the sugar, which have been
stirred to a cream; add the milk. Beat
the whites of the eggs to a froth and add
Z them after the -four, soda and cream of
tartar have been stirred in. Take ont q
cupful of batter and stir into it a table
spoonful of grated chocolate. Fill the
baking pan an inch deep with the light
butter; add a layer of dark, then light,
and so on, reserving the light for the top.
Spread icing on the top when cool.
~oCoANUT PUDDING
Use one pound of grated c~ocoanut, hall
a pound of granulated sugar, one pint Of
cream or the milk of the cocoahut. one
pint of rich milk, the whites of eight
eggs, a little of the grated peel of a lemon.
Heat the cream yellow and milk to the
boiling point, and beat the whites of the
eggs with the sugar, and stir them into
the hot cream and milk, beating till there
is'no danger of their curdling, Add a lit
tie salt, and last of all the cocoanut. Fill
Phina custard cups with the pudding mix
pure, and set the little buildings in a tin
pan of boiling water and place them in the
lven. Cover them with brown paper lest
hey brown. In about three quarters of
q hour they will be firm in the centre
nd done.