The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-05-07
Mnmsehn1a.
OATMEAL MUFFINS.

Two CUPS of oatmeal, one cup OF flour,
one large spoonful of butter, the same OF
molasses, one small ~teaspoonfuI OF soda;
enough milk to make a batter.
sARDINE SANDWICH.
Wine and bone the sardines, lay them on
the bread and squeeze a lemon over them
very lightly, taking care not to make them
too wet or the bread will be soppy.
sMoTHERED RICE.
Boil for ten minutes one cup OF cold
boiled chicken chopped fine, two cups OF
cold boiled rice and n pint OF chicken
broth, seasoned with salt, pepper and
butter.
potato C~RooUETTEs.
Season cold mashed potatoes with pep
per, salt and nutmeg, beat to a cream with
q tablespoonful of melted butter to every
crnful of potatoes. Add two or three
beaten eggs and some minced parsley.
Roll in small balls, dip in beaten egg, then
in bread crumbs; fry in hot lard.
WHITE MOUNTAIN CAKE.
Two cups of sugar, one cup of butter,
one cup of sweet milk, four cups OF Hour,
two ~teaspoonfuls of baking powder.
Cream butter and sugar together, add the
beaten yolks, then the milk, four with
the the baking powder sifted through 1t,
and last the beaten whites. Flavorlng.
Bake in one loaf.
TONGUE TOAST.
A very nice dish is prepared from cold
boiled or ported tongue. Slice the tongue
and cut each slice into small, fine pieces,
heat it in a pan with a little butter. To
! prevent burning moisten with warm water
or clear soup. Add salt and pepper; stir
into it two beaten eggs. When set ar
range neatly on toast.
COFFEE CAKE.
To two quarts of -four mixed with three
~teaspoonfuls of yeast powder add one-half
cup each of butter and lard, one-half cup
of sugar, three eggs, a little salt and sufi-
Gent milk to mix well; roll out, put in a
wide baking pan and sprinkle with sugar
and cinnamon, or cover with sliced applied
or dot with currants.
MAYoNNAIsE DRESSING.
Put the yolks of four eggs in a bowl,
set in a cool place, then pour IN, a few
drops at a time, some good salad oil,
ceasing to stir the mixture; when n
tablespoonful of oil is well mixed with
the yolks, add, in the same manner, n
teaspoon Of white vinegar; add oil and
vinegar until the sauce is of the con-
sistency of thick cream; add salt and white
pepper to taste, and mix well.
BROWN BREAD.
Two cups each of rye meal, corn meal
and graham flour, four cups of water or
milk, one cup of mo'asses, one teaspoon
full of soda dissolved in a cup of water, a
! tablespoon ul of salt. Mix all we'll to-
gether, put in a pan or jar with a tight
cover, set into boiling water and steam
four hours. AS the water wastes fill up
with boiling water, and do not let the
water cease to boil from the time the
bread is put in till it is taken from the
kettle.
CHEAP FRUIT CVKE.
One pound of -four, three-quarters of a
pound of a sugar, half a pound of butter,
one pound of ~raisins, one pound of cur
rants, half a pound of citron, one tea
spoonful of mac, n nutmeg, five eggs,
one even teaspoonful of soda, half a pint
/ of sour milk; flour the fruit well, cream
the butter and beat the eggs light, sepa-
rately, and, no matter in what order you
may put in the ingredients, your cake will
be light; only, after soda is added, the
baking should begin forthwith.
EGG SNOW.
Put into a saucepan a pint of milk, add
ing two desSertSpoonfuls Of orange water
and two ounces of sugar, and let it boil.
Take six eggs, separate the yolks from the
whites, beat the latter to a froth or snow
(hence the nance, and put into the boiling
milk by ~spoonfuls; stir the whole about
with a skinner. When done take the
eggs out and dress them on the dish for
serving. Thicker the milk over the fire
with the beaten yolks, and pour this oyer
the frothed eggs; let the whole cool be-
fore serving it.
PARKER HOUSE ROLLS.
One teaspoonful salt, one quart sifted
-four, half pint new milk, two tablespoon
fuls butter, two tablespoonful white
sugar, three tablespoonful good Yeast.
Let the milk come to a boil; when cool
stir in the flour with a spoon, it will lust
take up the milk; put in sugar, yeast and
butter and set to rise. When light make
let rise about an hour; then roll out as
ullCh DIS lOT COOhlGS duu CuG Will q COOKl6
cutter; put a little butter in the middle
and fold together; put five or six across
the tin.
CREAM TAPIoCA Dbl
Soak two tablespoons of tapioca over
night in just enough water to cover it; in
the morning boil one quart of milk with
the soaked tapioce by placing it in a tin
pail set in water and boil; add two-thirds
Of a cup of sugar and a little salt; beat the
yolks of three eggs thoroughly; when the
milk has boiled ten minutes stir in the
yolks, remove from the fire and stir
rapidly for five minutes so it will not
curdle; flavor with vanilla; pour into a
pudding dish; beat the whites of the eggs
to a stiff froth, which pour over the Gus
tard; sift sugar over the top and brown a
few minutes in the oven.