The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-01-15
1nmsehn1d.
COCOANUT PIE.

COCOANUT PIE.
One cup of white sugar, two eggs, one
cocoanut grated fine, two cups of sweet
milk, three tablespoons of -four, one table
spoon of butter; flavor with nutmeg.
Bake with one crust.
GEMS.
Two and one-half ups of sifted flour,
one and One-fourth cups of milk, three
eggs, sugar to sweeten, n tablespoonful
of melted butter, two teaSpoOnfulS of bak-
ing powder; bake in gem pans.
RICE PUDDING.
Two quarts of milk, two-thirds of a cup
of rice, same of sugar, small piece of but
ter, and a little salt, stir it occasionally
until boiling hot, and cook in a small oven
until of the consistency of cream.
VEAL P~ATTYCAKEs.
Chop tender veal very fine, add one
beaten egg, and moisten with cream; sea-
son well with salt, pepper, mace or thyme.
Make into cakes; then dip in bread
crumbs, corn meal, or finely crushed
crackers, and fry in butter or lard.
MoLAssEs CAKE.
One cup molasses, one cup brown sugar,
one cup of cold water. Boil together, then
add a cup of butter and set aside to cool;
-four as thick as a pound cake, add four
wellbeaten eggs, one pound each OF raisins
and sncurrants, one-half pound of citron.
Bake two hours.
LADY FINGERS.
One cup of sugar and one-half cup of
butter; beat them together; then add one
egg and beat we'll; add one-fourth cup of
milk, in which one-half teaspoon of soda
is dissolved; a pint of flour with a tea
spoon of cream of tartar in it. Cut in
strips, roll in sugar and bake in a quick
oven.
HOP YEAST.
Take one cup of fresh hops, three large
potatoes, one cop of -four, n soaked
yeast cake and one tablespoonful of sugar.
Boil the hops in a quart of water and
drain off; then scald the -four with the
water off the hops; when cool stir in your
yeast cake, and put away to rise in a warm
place; thicken with corn meal and roll out.
COLD sLAw-
Shave off a hard white head of cabbage
and season with the following dressing:
One cup of cream, Il teaspoons of mus
tard, one teaspoon of salt, one teaspoon
of butter, one tablespoon of sugar and
yolk of one egg, beaten light. When
boiled add one cup of strong cider vinegar,
stir we'll and pour over the cabbage.
TEAMED OYSTERS.
Set a covered dish where it will, heat;
wash and drain the oysters; put them in a
shallow tin and place it in the steamer;
cover and leave it over boiling water until
the oysters are pulled and curled. They
may be dressed at table when eaten, or
butter, salt and pepper may be added in
the kitchen when served in the heated
dish.
LEMON PUDDING.
Take the yolks of six eggs well-beaten,
with a quarter of a pound of sugar; take
a quarter of a pound of butter melted in
as little water is possible; keep stirring it
till cold, then mix all together with the
Juice of two lemons and the grated peel.
Cover the dish with a thick puff paste,
pour in the mixture and bake it for half
an hour.
oRAEGE CAKE.
One cup of butter, three cups of sugar,
one cup of sweet milk, A cups of -four,
two t~easpoonfuls of baking powder and
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Bake in layers. Beat the four whites to
a stiff froth and add one pound of pow
dered sugar. Pare three oranges, and
after the frosting is spread over the cakes
slice the oranges very thin and lay them
on the frosting of all the layers except the
top.
YEA OMELET.
Veal omelet is made with an omelet
mixture of four eggs, half a cup of milk
and a pinch of salt. When half done stir
in carefully n cupful of finely minced
veal and a handful of breadcrumbs which
have been soaked in milk. Also moisten
the meat by stirring it in a stewpan with
a little melted butter. Fold the omelet
and serve hot. If there is cold ham in the
larder, a few shavings minced with the
veal gives the dish an added flavor.
PANIS RRA
One and one-half pints of sweet milk,
one-half box of gelatine, three eggs, four
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