The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-05-14
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SOUR CREAM PIE.

49,
SOUR CREAM PIE.
One u sour cream, one cup of sugar,
three eggs; use the white Of one egg for
frosting, and season with lemon.
- SAUSAGE oMELET.
Cut thin slices off a round of sausage,
place in a frying-pan with a little butter,
and pour over six eggs beaten and mixed
with pepper and salt.
FRIED CELERY.
Cut into two-inch lengths, dust with
salt and pepper, dip in beaten eggs, then.
in crackers or bread crums, and fry in
hot beef drippings. Drain on brown paper,
and serve hot.
COFFEE ICING.
Take half a pound of fresh butter and
'quarter-pound of powdered sugar, and
beat them to a cream in a bowl, adding
drop by drop during the process half-a
~teacupful of the strongest coffee that can
be had.
F@s IRISH STEW.
Chop fine one pint of cold boiled beef
and one pint of raw potatoes; add water
Ito cover and boil until the potatoes are
tender; season with salt and pepper and
thicken with two tablespoons of -four rub
bed smooth in cold water.
CABBAGE SALAD.
. To one quart of chopped cabbage add
: the yolks of two eggs, one teaspoon of
sugar, two teaspoons of ground mustard,
one teaspoon of salt one-half teaspoon of
fblack pepper, n cup of vinegar, two
n tablespoons of butter, boiled together five
z minutes.
CRUMB PUDDING.
One quart of sweet milk, one pint of
! bread crumbs, t~hree-quarters of a cup of
sugar, yolks of four eggs, butter size of
an egg, flavor with lemon; bake in a slow
oven and when done spread over a LAYER
of jelly, whip the whites of the eggs to a
froth, add one cup of powdered sugar;
: pour over the jelly and bake a light brown.
Serve cold.
Beat II cups of sugar and one cup of
butter to a cream; add one cup of milk,
four eggs, the yolks and whites beaten
separately, four cups of sifted -four mixed
with two t~easpoonfuls of yeast powder,
and one cup of pecan or walnut meats
chopped and sprinkled with -four; bake in
layers and spread with icing, in which
4 has been stirred one cup of the nut meats.
ORANGE BASKETS
Cut as many d(ges as will be required,
leaving half thel Ael whole for the bas-T
kets and a strip I1alf inch in width for the
handle. Remove the pulp and juice, and
use the juice In making orange jelly.
r Place the baskets In a pan of broken ice
to keep them upright, and fill with orange
jelly. When readyto serve, put aspoon-
full of whipped cream over the Jelly in
each baskets. Serve in a bed of green leaves.
. RICH PUDDING.
- Mix apples, chopped, II pints of milk,
zen unces of bread crumbs, ten ounces of
Il raisins Tor currantS or both), six eggs,
half OF a grated nut meg, the grated peel
lemon, a quarter of a pound of sugar
anoa small teaspoonful of salt. Mix all
! thoroughly together, putting in the fruit
last, and steam for four or Eve hours in a
mould. This makes a large pudding; half
the quantity will answer for a small
family.
One teacup of rice, one pint each of
milk and water, or one quart of milk, one
cup OF molasses, one teaspoonfuI of salt,
apne-third of a nutmeg and a piece of but
= 14AO SLAC Va OH CSS' LII ullAlQP reserve
Y one cup of milk, not to be added until the
pudding has been in the oven from one
70haf to t~hree-qGarters of an hour. First.
) mix all the ingredients together in a but.
tered earthen p~udding-pot, let it stand on
the back of the stove until ready to bake,
so as to let the rice swell, and bake about
two hours. Do not stir after you add the
crest of the milk. IL it is baked properly
it should have whey on the top like an In
dian pudding. Use dark molasses. Serve
hot with butter and, milk.
CRAB SALAD.
A tried and delicate crab salad NAV be
eprepared with four heads of fresh lettuce,
six finely mashed hard-boiled eggs, three
teaspoonfuls of purest olive oil, to which
is added a heaping tablespoonful of dry
mustard, pepper and salt at discretion, and
carefully stir in the mixture, the yolks
! and whites of two raw eggs separately |
a To stew the two crabs, cut the white and
Hired meat into squares, put in a stewpan.
y with four ounces of butter, a tablespoon
4 Jul of mustard and one of vinegar. a teas
poonful of mixed salt and pepper and a
/ pinch of cayenne. Let it simmer for ten
\ minutes, then add two wineglasses of
fsherry, and simmer for five minutes lon
yer; when cold, mix all carefully together.