The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-03-05
9onsEh0la.
WAFFLES.

AGSs
/Half a pint of cold boiled farina, hall
a pint of rice -four, two tab~lespoonstul OF
h wheat -four, one pint of milk, one table
b spoonful of butter, two eggs, well beaten
HAM ALAD.
AOne pound of boiled ham, chopped fine,
Gone-half dozen small pickles, also chop
4 ped fine; add a little chopped celery, and
haerve with a dressing as for chicken salad
corn PUDDING.
Two cups of canned corn, one pint OF
| milk two eggs, salt to taste. Beat the
eggs until very light; add the other IN
Tedients; put the mixture in a buttered
budding dish and bake about forty min
" BREAD FOR SOUP.
CHIT slices of stale bread in small
SQUARES. throw in boiling lard and fry till
brown. Skim out, drain and put IN soup
tureen before serving the soup. For oys-
~ter soup crackers crisped in the oven are
nice.
One cup of sugar, one-half cup OF but
ter, one-half cup of sweet milk, whites
of four eggs, two cups of -four, II tea
spoons of baking powder, flavor to taste.
Use yolks instead of the whites If yell
I. low color is desired.
TOMATO soUP
TAX pint of canned tomatoes, or four
large raw ones, cut up fine, add one
quart of boiling water and let them boil
then add one teaspoon of soda, when it
will foam; Immediately add n pint of
sweet milk, pepper, salt and plenty of
butter. When this boils add eight small
crackers rolled fine, and serve.
LEMON PIE.
Make a nice, haky crust, line a deep pie
pan and bake. Have ready the filling,
Amade by taking the juice of n lemon
and yellow. rind grated, two-thirds of a
cup of sugar, one egg well beaten, and
one tablespoonful of cornstarch; stir all
into one-half pint of boiling water, and
boil from three to five minutes; pour into
the crust, and set into the oven a few
minutes.
SCOTCH CAKES.
Into two quarts of -four rub a table
p6onful of butter, stir in a cup and a half
milk, a cup of yeast, two eggs, and half a
t~easpoonful of salt. Let this rise over
AIRub. LII G1C IlOIAIuS 1OA OuO ol1u udhC
into small thin biscuit, let them rise and
bake quickly. Dip each biscuit in melted
butter before putting it into the pan, and
the biscuits will readily part from each
ether when baked.
~ POTATO YEAST.
Boil six good-sized potatoes in two
/ quarts of water. When done, take out
and mash thoroughly. Add three-fourths
a teacup of flour, one-half cup of white
hgar, one-fourth of a cup of salt, pour on
ne boiling water and mix we'll. When
Dol add two yeast cakes NationaD dis
solved in lukewarm water Let it rise
seven or eight hours, stirring occasionally,
putin fruit cans or bottles and keep in a
cool place. Use two cups of this yeast
flor two or three loaves of bread.
FLOUR PUDDING (BoILED).
Take one quart of milk, one pint of -four
and six eggs. Beat the yolks of the eggs
light, then beat in -four until it is smooth,
add the milk slowly, beating it in, then a
small ~teaspoonful of salt, and last the
whites of the eggs whipped to a stiff
froth. These should be stirred rapidly in,
and the pudding poured at once into a
bag or cloth, which has been scalded,
wrung out and busted with -four. Leave
room for Ito swell when you tie it up,
! drop into boiling water and let it boil
3hard for n hour. Serve with either
wine or cream sauce, as preferred.
CHOCOLATE CAKE.
Four cups of -four, two t~easpoonfuls Of
baking powder, sift together two cups of
ougar, one cup each of butter and milk,
and the yolks and whites of four eggs
7 beaten separately. Filling-One cake of
.sweet chocolate, two cups of sugar, one
fgg and two-thirds cup of milk; stir
fifteen minutes after it begins to boil, and
N Fhen done, add one-half t~easpoonful of
Cvahilla, and spread on the cake imme-
Ldiately. IF wanted extra nice, stir in one
kcup of chopped hickory nut meats, and
ornament the top with whole halves of
the nuts. 1t makes a large cake, and is
best when made the day before used.
\ corn BREAD.
Qne-half pint of white corn meal and
an equal quantity of -four, one-haf pint
Pf sweet milk, n tablespoonful of sugar,
aone-haf TEASPOON of salt, one t~easpoonful
yot soda and two of cream of tartar. or
three small t~easpoontals of baking now
der; two eggs and one tablespoonful of
butter. Stir butter and sugaS together
add the eggs, then the milk and SIT and
: last the dry ingredients. The -four, heal
and baking powder, or soda and cream Or
= tartar, should be stirred together and sifted
ESSwice. Beat thoroughly and pour in a
ell-greased pan not much deeper than a
pieetin. Bake till a broom-straw run in
viii be dry. Serve hot.