The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-10-29

One CID of sugar, one-half cup of but
for. stir to a cream; one-haf cup a OF
corn starch and milk, one cup flour, two
teasuoonfuls of baking powder n four
eggs.
RAIsIN PUDDING.
One-half u molasses, n cup of milk,
one cup of raisina, one-half cup of butter,
two eggs. two cups of -four, two tea
suoonfuis of baking powder. Steam one
hour.
COFFEE FOR SIX.
Take one full cup of ground coffee, one
egg, a little cold water; stir together, add
one pint of boiling water, boil up; then
add another pint of boiling water, and let
settle before serving.
LEMON PONCE CAKE.
Three eggs, one and a half cups of
powdered sugar., two cups of Slfted flour,
two teaspoons of cream tartar, one-half
cup of cold water, one teaspoon of soda,
and the grated rind and half the juice of
one lemon. Bake in dripping pans.
CRACKER PUDDING.
Three crackers rolled fine, one quart of
sweet milk, two-thirds of a cup of sugar,
yolks of three eggs, salt and nutmeg;
bake twelve minutes; beat the whites of
the eggs to a froth, add two-thirds of a
cup of sugar, and spread the pud-
ding; brown slightly in oven.
SOUR MILK PIES.
Beat together the yolks of four eggs
and two cups of sugar. Stir into one
pint of buttermilk or sour milk one-half
cup of butter and two tablespoons of
-four, add two eggs and bake with one
crust. Make a meringue of the whites of
the eggs and spread over the top.
CHEESE sTRAws.
Rub four tablespoonfuls of sifted flour
with two of butter and four of grated
cheese, add one egg and season with salt
and cay enne pepper; roll very thin, cut
narrow strips three inches long, and bake
a palk brown in a hot oven; they can be
nodded into fancy shapes if desired.
FRISCO OF PORK
Take two legs of a young pig, singed
and washed; boil in three quarts of water
Tor five hours; add salt and pepper to
taste, n teaspoon of cinnamon and three
onions. When done add four tablespoons
OF -four Drowned and mixed in a little
cold water; then boil five minutes, pour
on buttered toast and serve hot.
APPLE .
Stir a cup of corr meal into a quart of
boiling milk; then stir in a quart of
sliced sweet apples, a cup of molasses and
a teaspoon of salt; mix all together well.
When ready to put into the oven add two
quarts of milk; pour into a large, buttered
pudding dish, and bake slowly until done;
"nen cold, a clear, amber-colored Jelly
will be formed.
FRUIT CAKE.
Five eggs, one-half cup of milk, five
cups OF -four, favoring to taste, three cups
OF sugar, one cup of butter, one half
pound OF raisins, one-half pound of cur
rants. Work butter and sugar to a cream,
add the eggs well beaten, the Aayorino
and sift the flour, stirring thoroughly:
Tour the raisins and currants and stir in,
last. Bake slowly in a moderate oven
two hours.
ORANGE
Wash the fruit very clean and WEIGH
it; take half the fruit and CRATE, the other
half peel; put the Feelings into boiling
water and cook till tender; slice the
oranges, take out all the seeds, cut off the
white part; put the boiled peeling and
oranges into a choppirg tray and chop
quite fine; make a syrup, a pound Of
sugar to each pound of fruit; C arify with
The white of an egg; into this put the
orange, grated peel and juice; cook
twenty or thirty minutes.
COFFEE CAKE.
One cup of butter, two of g n OF
Rolasses, five cups of -four, sitted, three
eggs, one cup of strong, cold coffee, one
aat pound of raisins, stoned and Toured,
Cne-half of ~currants, one-fourth of cit-on,
eeopped or sliced fine, one teaspoonfui
" powdered cinnamon, one of cloves,
%-9at nutmeg, grated, one teaSpoonfui
TSoda, good measure. Good cake bakes
S Ss cream butter and sugar thoroughly,
S ~ nour and beat eggs separately very
ught, adding the whites last.