The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-09-17
NnmsEho1d.
PUDDING SAUCE.

PUDDING SAUCE.
Ono cun of sugar, butter the size OF an
coo ona egg; beat the butter and sugar
10 3 cream, add the egg; set on the top
of boiling teakettle, or some vessel OF hot
water. and stir until it is like cream.
LEMON SAUCE
One ~teacupfuI of sugar, one-haf teacuP
butter. n tablespoonful OF flour, all well
mixed together. Add also grated rlnd Oh
lemon and a pint of boiling water. Boil
FIVE minutes. When ready to serve squeeze
into sauce Juice of one lemon.
DoUGHNUTs.
One cnn of sweet milk, one-haf cup OF
butter. two eggs b-aten very | ght, three
teasnoonfuls baking powder, favor with
nutmeg or vanilla and add flour enough
to roll out; one cup of sugar, sift over
nowdered sugar as soon as taken out OF
the boiling lard.
NUT CAKE.
One cuo of butter, two of sugar, three
of -four. one cup of sweet milk. the whites
of FIVE eggs, beaten separately, very light,
one CUP Of chopped h~ickory-nut meats,
three t~easpoonfuls baking powder. Lay
some whole meats of the nuts on the
icing of the cake.
QUICK PUDDING.
Two tablespoonfuls Of corn starch,
yolks of four eggs, one-half cup of sugar.
Mix and pour over n quart OF boiling
milk. stir quickly, take off from fire, and
pour into a pudding dish; beat whites of
eggs to a froth, and pour on the top;
brown in the wen.
APPLE CHARLOTTE.
Two pounds of apples pared and cored;
slice them into a pan, add n pound of
sugar, the Juice of three lemons and the
rind of one grated; boil all together until
it becomes thick, which it will do in
about two hours; turn it into a mold;
serve cold, with either a rich custard or
cream.
LEMON CAKE.
One cup of butter, two cups of sugar,
one cup of sweet milk, three cups of
-four, the whites of five eggs, one tea
spoonful of soda, two of cream of tartar;
bake in laying. Filling-Two tablespoon
fuls of corn starch, n cup boiling water,
one cup of sugar, the grated rind and
Juice of two lemons.
FROZEN PEACHES.
A qeart of canned or fresh peaches, a
heaping pint of granulated sugar, one
qnart of water. Boil the sugar and water
twelve minutes, add the peaches, and
cook twenty minutes longer. Rub through
a sieve, and freeze. Take out the beaten,
and stir in a pint of whipped cream
lightly with a spoon.
TAPIoCA FRUIT DDI
One-half cupful of tapioca soaked over
night in one quart of cold water. In the
morning cover the bottom of the baking
dish with any kind of fruit, either canned
or fresh, sweeten the tapioca with one
half cupful of sugar, add a little salt and
nutmeg, pour over the fruit and bake one
hour. Serve with sauce.
FRUIT CAKE.
One pound of butter, one of sugar, one
of figs, one Of citron, four pounds of cur
rants, one of r~aisins, one cup molasses,
one cup brandy or wine, one large spoon
full of cloves, cinnamon, mace and three
nutmegs, eight eggs. This cake improves
by keeping, and is very rich and delicious.
If preferred, the brandy ca be omitted.
ooMPoTE OF CHERRIES.
Take a quart of early red cherries; boil
three quarters of a pound of sugar until
it candies, drop the cherries into the
syrup, let stand five minutes. then return
to the fire, let boil gently until clear, take
out the cherries with a skinner, Law
them in a dish, add a small teacup of red
currant juice to the syrup. boil until very
thick, pour over the cherries when nearly
cold.
E CAKE.
Three eggs, whites and yolks beaten
separately, two cups of sugar, three of
-four, one of sweet milk, one-half Gun of
butter, two teaSpoonfuls of cream of tar
tar and one of soda. Flavor with lemon.
nutmeg or vanilla, cream the sugar and
butter, then add yolks of eggs, then the
milk and -four, with the soda and cream
of tartar sifted into the latter dry. Add
the whites Of eggs last.
RAGoUT PICKLE.
Two gallons of chopped cabbage, two
gallons of green tomatoes, twelve large
onions, chopped or sliced thin, one gallon
est cider vinegar, one pound brown
sugar, one tablespoonful ground black
pepper, h~alf-ounce of tumeric powder.
n ounce celery seed, one tablespoonful
gsound al!spice, n t~easpoonful ground
cloves, half-pound white mustard seed
one gill OF salt. Boil cabbage, onions
tomatoes, vinegar, salt and sugar to untiI
the vegetables are perfectly tender. then
take from the fire, and add the spices.
Put into glass or stone jars, and cover