The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-11-12
MunsehOla.
WINTER ~sUCCoTAsH.

HlNA6h
This can be made of dry lima beans and
o.nnad corn, which may be left from for
@ar dinners. Warm them over together
eth a little milk and butter, and thicken
the milk with a little flour.
CHOCOLATE
The whites of eight eggs, half a cake
IF chocolate. grated, one pound Of sugar,
civ ounces of -four. Beat the eggs to a
o+iff froth. add the sugar, then stir IN the
chocolate and -four. Butter hat tins, and
drop the mixture thereon; not too closely,
as the cakes will spread. Bake a few
minutes in a quick oven.
ORANGE CREAM SPONGE CAKE.
Mix, by sitting, three t~easpoonfuls OF
baking powder with one and a half cups
of -four. In a separate dish beat three
eggs until light, add one and a half cups
of white sugar, one-half cup of hot water
and the grated rind of half an orange.
Beat all together and pour into the -four.
Stir thoroughly and bake in layers.
AZ APPLE PUDDINGs.
Make a nice biscuit crust raised with
Yeast and roll out thin, cut in squares, put
a cored apple in each square, and them in
the oven till nearly done. Make a syrup
of a cup of sugar and a pint of water, and
put it boiling hot in the drippingPan,
and haste the dumplines till they are
done. Serve them with rich sweetened
cream.
BREAD FRITTERs.
Cut stale bread into slices one inch
thick. Cut the soft part into any pretty
shape. A good way is to cut into rings,
by using biscuit cutters of two sizes. You
can then use the small circle, as well as
the ring. Soak each piece a few minutes
in milk or custard. (Save the crusts for
the stale crumb box.) Then drop into
deep lard, and boil deIicately. Sprinkle
with sugar.
FRENCH BAKED APPLES.
Peel, core and cut in half nice large
cooking apples. Put them in a buttered
porcelain saucepan with the juice of two
lemons, powdered sugar and small bits of
butter. Cook on top of the stove till the
apples are tender, then cover with a layer
of ounce or apricot marmalade sprinkle
with a handful or two of almonds chopped
fine, and bake long enough to be a bright
color.
TO COLOR FRosTIEG.
Pink-A little red jelly or preserve
juice, cranberry syrup or cochineal stirred
into ordinary frosting, colors q pretty
pink. Yellow-Cut an orange in halves,
and soak the yellow part of the rind in
the juice. Put in a thin muslin bag, and
squeeze it through the muslin. The juice
will be colored by the rind. Stir it into
ordinary frosting. The whitest icing is
made by adding lemon juice to the egg
and sugar.
sTEwED WITH MILK.
Pare raw potatoes. Cut into thick
slices. Soak>in cold water half an hour.
Stew in enough cold water to cover them,
till tender (sbout fifteen minutes). Do
not let them boil fast enough to break.
Drain off all the water. Pour on milk
enough to nearly cover them; add salt
and when it boilS again a large lump of
butter rubbed with an equal quantity of
tour) and a little pepper. Let it boil till
1t thickens. Serve in a covered dish.
BALTIMORE APPLE BREAD.
they are known in New England, or
buns, as they are known elsewhere.
When this dough is very light, roll it out
into two good-sized cakes about half an
inch thick, and spread n with stewed
apples, place the other it, and let it rise
Tor half an hour, then bake it in a good
oven. As soon as it is done spread some
steWed apples over the top, add plenty of
sugar, bits of butter and nutmeg, and set
me cake back in the oven for the sugar
TO form a coating. Serve hot or cold.