The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-06-04
Aomsfho1d.
TEA CAKES.

One cup of sugar, One-halt cup OK ouC-
ter two-thirds of a cup OF sweet milk,
one egg, one-third of a ~teaspoontul OF
soda dissolved in milk, flour enough to
roll; flavor with nutmeg.
RICE FRITTERs.
Three tablespoons of rice, four eggs,
one teacup of ~currants, sugar and nutmeg
to suit the taste; boil rice gently until
sWelled; dredge currants with Hour; beat
eggs; mix all together thoroughly and
fry.
FINNAN HADDIES.
Cold boiled haddies, or any that is left
from paddock at dinner, should &c pounded
fine, with a little butter, cayenne pepper,
salt and an atom of mace or sprinkle OF
curry D powder. Serve in a little mound
with hot, dry toast.
FRIED PARsNIPs-
Scrape them and leave them in cold
y water for an hour, then boil with a little
salt in the water. Dry them and cut IN
lengthwise slices. Dip in melted butter
and then in flour, season with salt and
pepper, and fry in drippings. Drain free
of fat and serve hot.
CREAM BISCUII.
One pint of sour cream, one teaspoon
of soda. dissolved in a little warm water;
stir into the cream the white of n egg,
beaten. a little SAIL. when the cream foams
nicely, stir into it as quickly as possible
enough sifted -four to make soft dough;
roll out, cut and bake in a quick oven.
BATTER BREAD.
Put one cup of Indian meal to soak over
night in boiling water enough to cover 1t.
J In the morning add two thoroughly
beaten eggs, one pint Of milk, a half-tea-
spoon of salt, one tablespoon of lard or
butter. Thin with water if too thick;
beat hard, and bake a nice brown in a hot
soven.
Cream a cup of sugar and three spoon.
fuls of butter; add two eggs thoroughly
beaten, a cup OF sweet milk, tablespoon
full of salt, quarter of a nutmeg grated, a
teaspoonful of cream of tartar and three
fourths of a teaspoonful of soda mixed
with -four enough to roll; cut in rings
and fry in hot lard.
BAKED IRISH POTATOES.
Slice Irish potatoes very thin, butter
an earthen pudding dish and put in a
layer, cover with bits Of butter, pepper
and salt. Continue this until the dish is
about two thirds full have plenty of but
ter on the top. Then fill up the dish with
sweet milk and cover close; bake two
] hours in a slow oven; eat hot.
SWEET OMELET.
Beat together the yolk of one egg, one
teaspoonful of sugar, II ~teaspoonfuls Of
orange juice and three gratings of the
orange peel; then pour this over the white
of the egg, beaten lightly; put in a hot
pan over a quick fire, cook about three
minutes, and her put it in the over for
half a minute, then fold and sprinkle with
sugar.
CREAMED CHICKEN
Cut the remnants of cold boiled or
roasted chicken in small pieces. Make a
sauce of one pint of cream, two ounces of
butter, the yolk of one egg, beaten, and a
tablespoonful of cornstarch or flour season
ing, with salt and pepper, a little sugar
and a t~easpoonful of anchovy sauce, and
n bay leaf or sprig of parsley. Let the
pieces of chicken simmer in this sauce for
half an hour. Stew some rice in milk,
seasoning with salt and pepper. Put the
chicken in the centre of a dish, and sur
hound it with the rice.
ORANGE sHoRToAKE.
Take a dozen good, small, juicy oranges,
peel and put in a cold place. Make a
shortcake of a pint of prepared -four, a
tablespoonful of lard and the same of
butter rubbed well together and made
into a dough with a cup of sour milk.
Roll out about an inch thick into a sheet,
put it into a we'll buttered pan and bake
in a quick owe a light brown. Take out
of the pan, and with a sharp knife divide
in two as a biscuit. Spread the oranges
thinly sliced, between the cake. sprinking
well with sugar, put the rest on top, and
cover with sugar just before sending to
the table. Eat with sauce made from the
juice of three oranges and two lemons
boiled in a pint of water and seasoned
with sugar and nutmeg.
FRIED OYSTERS.
Open the oysters and put them in a
oolander for about half an hour. They
must be as well drained as possible. Then
dip them in egg and roll in bread crumbs
IN the following way: Beat one or two
or three eggs (~according to the quantity
OF oysters to be frled), as for an omelet,
turn the oysters into the eggs and stir
gently; then take n after another, roll
IN bread crumbs; place each one on your
left hand, in taking them from the crumbs,
and with the other hand press gently on
it. Put them away in a cool place for
about half an hour, and then dip again in
/ egg; roll IN bread crumbs and press in the
hand as before. While you are preparing
! them set some fat on the fire in a pan
and when hot enough drop the oysters in
STIR gently, take off with a SKINNER when
fried, turn into q colander, add salt, and
serve hot.