The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-02-12
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noooANuT PIES.

GOCOduuG II 00O0 NOAN
cum and soak in milk two or three hours
RICE PUDDING.
Three tablespoonfuls of rice, one quart
of milk. a little salt, sweeten with sugar to
taste, and over the top drop a half dozen
hits of butter about the size OF a large bean.
Bake in q moderate over until the rice Is
soft.
CIDER CAKE
One cupful sour cider, four cupfuls OF
-four. one of butter, one cupful sugar, one
cupful chopped ~raisins, two eggs, one tea
moonful cloves, n te~aspoonful soda, one
Of cinnamon, one of nutmeg, one cuptul
of molasses. Bake one hour.
oocoANUT CAKE. q
One CUP of sugar, one-half cup of but
ter. one-haf cup of milk, three eggs, IA
Sups of -four, two teaspoons of baking
powder; bake in jelly tins. Dressing
Whites of two eggs, and one cup of pull
verified sugar. Beat well and sprinkle with
eocoanut
APPLE FOLLY.
Two eggs, one cup ofwhite sugar, three
sour baked apples, vanilla. Beat the
whites of the eggs and the sugar together,
then add the inside of the apples, which
should be roasted soft; flavor with vanilla;
beat this to q stiff froth. Any kind OF
Jelly can be used instead of apple.
DREAMED POTATOES.
Cut one pint cold boiled potatoes into
dice. cover with cold milk; when hot add
one heaping teaspoonful -four; moistened
with q little cold milk; cook ten minutes,
then add one tablespoonful butter, one
tablespoonful chopped parsley, one-haif
t~easpoonful salt and n and one-haf salt
spoonfuls of pepper.
MASHED POTATOES.
Steam or boil potatoes until soft in
sailed water; then pour over it n pint of
boiling water; pour off the water and let
them drain perfectly dry; sprinkle with
salt and mash; have ready some hot milk
or cream in which has been melted a piece
of butter; pour this on the potatoes and
stir until white and very light.
BOILED ONIONS.
After taking off the outer skin let them
soak in cold water for a couple of hours,
or longer if you like them mild; let them
be cooked in boiling water, which should
be pretty strongly sailed, drain off the
water as soon as they are almost done,
then let them simmer in milk until quite
tender; add a good bit of butter, pepper
and salt.
soUP STOCK.
Put a beef bone weighing three pounds
into three quarts of water, and set ON to
boil. Cut up small a pound of lean ham
or bacon, fry brown, then add the liquor
from the bones cover up the kettle and
simmer five hours, strain through a hair
seiYe, and set by till cold remove the fat,
and it will be ready for any soup that may
be required.
PANCAKES.
Beat together, until smooth, six eggs
and a half pound -four, melt four ounces
butter, and add to the batter, with one
ounce sugar and half-pint milk; beat until
smooth; put a tablespoonful at a time into
a frying pan, slightly creased, spreading
ping the pans about; fry to a light brown;
spread with jelly, roll up, dust with pow
dered sugar, and serve hot.
TEA BISCUIT
Dissolve one rounded tablespoon of but
ter in a pint of hot milk; when lukewarm
stir in one quart of -four, add one beaten
egg, a little salt and a teacup yeast; work
the dough until smooth. If in winter set
in a warm place, if in summer a cool place,
to rise. In the morning work softly and
roll put a half-inch thick, cut into biscuit
and set to rise thirty -inutes, when they
will be ready to bake.
CHOCOLATE MACARooNs.
Melt three ounces of chocolate without
sugar IN a tin pan, and mix it to a thick
paste with n pound of pulverized sugar
and the whitesaof three eggs. Roll this
paste to the thickness of one-quartero of an
inch and cut it into small cakes with a
paste cutter. Butter a pan slightly and
dust it with -four and g in equal pro-
portions, and put the cakes in the pan.
Bake in a hot oven. The oven should not
be too hot.
COTTAGE PUDDING.
One cup of sugar, one tablespoonful of
butter, two eggs, one cup of sweet milk,
three cups OF flour, or enough to make
to4erably stiff batter, one-half teaspoon of
soda, one teaspoon of cream of tartar
sltted with the flour, one teaspoon of
salt. Rub the butter and sugar together.
beat In the yolks, then the milk and soda.
the salt and the beaten whites, alternately
with the -four. Bake in a buttered mold.
turn out upon a dish; cut in slices and
eat with liquid sauce.
ANN CAKES.
Heat a pint of sweet milk, and into If
put two heaping tablespoons butter. let
melt, then add a pint of cold milk and the
Well-oeaten yolks of four eggs, placing
the whites IN a cool place: also a ~easpoon
salt, four tablespoons potato yeast and
sufficient flour to make a stiff batter: set
IN a warm place to rise, let it stand three
hours, or over night; before baking add
Inc neaten whites; bake like any other
grlddle cakes. Be sure to make the bat
Ter stun enough, for -four must not be
to rise again.