The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-01-22
Gnnsehn1a.
GINGERBREAD.

GINGERBREAD.
Butter the size of an egg, one cup of
hot water poured on the butter, II cups
of molasses, n teaspoonful each Of GIN
ger and soda, mix not very thick.
CoRN BREAD.
One cup Of -four, three cups of cornmeal,
three eggs, one tablespoonful Of sugar,
one-half cup Of butter, two ~teaspoonfuls
of baking powder, n pint of milk and a
pinch of salt.
COOKIES.
Two cups sugar, half a cup each of but
ter and sweet milk, two teaspoons baking
powder, four egg; roll out, sprinkle with
white sugar and roll again; bake in a
moderate wen.
CHEESE SANDWICH.
Cheese sandwiches are very appetizing,
and are made by mincing either Swiss or
American cheese very fine, then adding a
paste of made mustard, salt and pepper,
and spreading on thin slices of bread in a
thin layer.
OODLE
Add as much sifted flour to one egg as
it win absorb, and a little salt; roll as thin
as a wafer, dredge very lightly with flour,
turn over and over into a large roll, slice
from the ends, shake the strips and drop
into the soup.
MAYONNAISE SAUCE
Three yolks of eggs, pinch of salt, pep
per and dry mustard; dilute this. with a
spoonful of good Taragon vinegar, and
add oil at leisure until consistent, and all
to be worked with a good whip; finish
with the juice of alemon.
POTATO EDGING.
Mold mashed potatoes that are nearly
cold into a wet egg cup, then turn out
the little cones, arranging them IN a row
all around the roast of meat. Set in the
oven, and brown, glazing with butterjust
before taking out: Serve one of the
cones with each slice of meat.
GEMS.
One cup and a half of corn meal, the
same of -four, the same of sweet milk,
two w~ell-beaten eggs, a piece of butter
the size of an egg, a little salt, add two
t~easpoonfuls of baking powder with a
little of the -four; butter the gem pans
we'll; fill two-thirds full; bake in a quick
oven about thirty minutes; serve hot.
ANANA JELLY
Soak one-half box of gelatine in one-
half pint of water; add one pint of boil
ing water, the iAice of three lemons, and
II cupfuls of sugar; then strain. When
cold. put a layer Of the jelly in a dish,
then a layer of bananas, one of gelatine
and one of oranges; then another layer
of gelatine, a layer of %cocoanut and again
one of gelatine.
CAKE.
White part, two-thirds of a cup of but
ter, two of white sugar, two-thirds of a
cup of sweet milk, three cups of -four,
whites of five eggs, n teaspoon baking
powder. Red part, n cup of red sugar,
one-third Of a cup Of butter, one-third of
a cup of sweet milk, two cups Of flour,
one teaspoon Of baking powder, whites of
five eggs, one-half pound of raisins. Put
red part in the centre of the pan and pour
white around it.
CHICKEN sALAD
Mince the meat of a chicken fine then
chop the white parts of celery, and pre-
pare a dressing as follows: Rub the yolks
of two h~ard-boiled eggs smooth; to each
yolk put one t~easpoonful of made mus
tard, half as much salt, two raw eggs, a
wineglass of strong vinegar and a table
spoonful of the best olive oil. Put the
celery in a salad bowl; lay the chicken on
that and then pour over it the dressing.
Lettuce cut small may be used instead of
celery, but the latter is much more delic-
ious. Cut the whites of the eggs in rings
to garnish the salad.
OYSTER OMELET.
Parboil eight oysters of medium size,
Remove from liquid and chop beat three
eggs, season, salt and pepper; add the
chopped oysters and proceed to make an
omelet of the whole; take your omelet
pan with butter, and when hot, but not
allowing the butter to brown; pour in
the pan your mixture of oysters and g 9
shake the pan well, so that your omelet