The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-05-28
Nnmsehn1d.
NUTMEG SAUCE

G1D VI 0So WV
pinch of salt, one tablespoon of corn,
starch. Nutmeg to taste.
JELLY CAKE.
Two cups of sugar, one-half cup OF but
ter one cup of sweet milk, two eggs
three cups of -four, q teaspoons Of baking
powder; bake in a buttered cake TIN.
= TAPIocA PUDDING.
One-half cup of tapioca soaked in one
mint of milk three hours, add five beater
eggs. one pint Of milk, one-haH cup o.
sugar, a pinch of salt, a small piece o.
butter; bake one-halt hour.
oATNEAL GEMS.
: Soak over night in one pint Of sweet
milk. one pint of oatmeal. In the morn
ing add two beaten eggs, q teaspoons OF
baking powder, one t~easpoonful salt; bake
in gem pans in a quick oven.
poTTED BEEF.
Take a solid lump of lean beef and put
II in water sufficient to cover 1t; boil TILL
tender and season with salt, pepper and
summer savory remove the water from
the kettle, leaving about a cupful; cover
TIGHTLY and let the meat steam until all of
the water is absorbed.
HOMINT MUFTINS.
One large cup Of white -four, two tea
spoonfuls of baking powder, two tea
spoonfuls salt; mix together dry. Add
two cups of cold boiled hominy, beaten
smooth, three eggs, one-half cup of melted
butter. two tablespoonful white sugar,
and sweet milk enough to make a thick
D. batter.
FRUIT PUDDING.
One pound ~raisins, stoned, n pound
Of currants, one-hatf pound of chopped
suet, one-quarter Of a pound each Of
bread crumbs, sliced citron and candied
lemon, one-half cup of sugar, one nutmeg,
o grated, ten eggs, yolks and whites beaten
separately, one half cup of blanched
almonds. Put in a ~pudding-bag and
steam six hours.
q CHICKEN OUTLETS.
Trim the remains of a cold roast or
boiled fowl into nice outlets. Cut pieces
of bread of the same size and shape. Fry
the bread to a pale brown in butter and
. put in the warming oven, with door open
to keep warm. Dip the outlets in melted
butter, mixed with the beaten yolk of an
egg; roll in cracker dust, season with salt
and pepper and fry for five minutes; serve
each outlet on a piece Of bread.
CHOCOLATE CREAM CAKE.
y One cup of sugar, one-half cup each of
butter and milk, two eggs, II cups of
-four and one ~teaspoonful of baking pow
der. Bake in two layers. Cream-Two
cups of granulated sugar, three-fourths of
a cup of milk, and a piece of butter the
size of an egg. Place owe the stove until
it comes to a boil, then boil fifteen min
uteS. Beat until stiff, and spread on the
cake. Melt two squares Of chocolate and
spread on the cream.
CONVENIENT SALADS.
Small potatoes not suitable to cook with
larger ones should be laid aside and used
for salads. Boil them and while warm
peel and slice thin; chop some parsley, an
q onion, and add to the sliced potatoes
sprinkle with salt and pepper and pour
over two or three dessertspoonfuls oil
oil, or melted butter can be used. and
moisten the whole with vinegar. Sliced
beet and cucumber can be added to the
salad, but it must be done before the OF
and vinegar are mixed with the potatoes
LAYER CAKE.
One cup of butter, two of sugar, one
OF milk, n of corn starch, two of -four
and two ~teaSpoonfuls of baking powder
sifted dry with the -four, whites of six
eggs beaten stiff; stir all together. This
will make five layers; separate enough to
4 make two layers aud add a t~easpoonful
OF fruit juice. For filling take the whites
of two eggs beaten stiff and flavor with
extract of orange; first cover a white
layer with filing and then lay on a pink
layer aud cover that, and so on, frosting
the top layer.
ORANGE JELLY.
One-half box of gelatjne, one-half cur
Of cold water, n cup of boiling water,
n one cup of boiling water, Juice OF one
lemon, one cup of sugar, one pint Of
orange juice; soak the gelatine in colo
water until soft, and add the boiling
water, lemon juice, sugar and orange
juice; stir till the sugar is dissolved, ther
strain. Lemon Jelly is equally as nice
substituting a large half-cup of lemon
juice instead Of the orange juice ant
sleeping the grated rind in the hot waite.
ten minutes. Make a day before you
wish to use it.
BAKED LOBSTER,
r Put a lump of butter in a sauce pan
add a couple Of teaSpoonfuls or so O
-four, and cook for several minutes, stir
ring all the time; thin to a thick cream
with milk; add to this sauce the chopped
meat of the tail and claws of a lobster
a6nd a pinch of the coral which has pre-.
viously been dried in the oven, anc
pounded. A little cayenne is an improve.
ment with a few drops of lemon Juice
! Put this in small baking dishes, one fol-
each person; sprinkle with crumbs and s
pinch of allspice and cloves. Bake a few
moments till brown.