The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-07-09
NnnsEhn1a.
POTATOES.

MASHED POTATOES.
Boil one-half dozen potatoes until vel
done. then mash, with a tablespoonful o.
butter, little salt, pepper and three table
spoonfuls milk
One and one-fourth cups of sugar, one
. half cup of butter, one egg, one-haf tea
anoon of soda; mix all together; roll out,
cut into shape and bake.
H1cKoRY-NUT cAKR.
One and one-haf cups of sugar, one
half cup of butter, two eggs, n cup
sweet milk, II teaspoons baking powder,
one cup hickory-nut meats, chopped line;
nearly three cups of flour.
WHITE cAK
One cup heaping full of sugar, piece OF
butter size of an egg, rub to a cream, two
thirds cup of sweet milk, two cups sifted
flour, two teaspoons baking powder,
whites of three eggs beaten to a stiff froth
and add last.
LEMON SNAPS
One CUP of sugar, one-half cup of but
ter, two eggs one t~easpoonful extract OF
lemon. a Quarter of a t~easpoonful of soda
dissolved in a t~easpoonful of milk, and
-four enough to make very stiff; roll very
thin and bake quickly.
SWEET D
One cup of suet chopped fine, two cups
of -four, two eggs, one cup of sweet milk,
n teaspoon of baking powder, one
fourth of a teaspoon of salt; pour into
pudding bag and boil II hours.
CABBAGE SALAD.
Cut the cabbage very fine, and put into
a dish in layers, with salt and pepper be-
tween; then take two teaSpoonfuls of but
ter, two of sugar, two of -four, two o.
mustard, one cup of vinegar, and one egg
Stir all together and let it come to a boi
on the stove pour it hot over and mix
well with cabbage, up.
TO COOK HoMINY.
Wash and soak the hominy over night
In the morning add plenty of water, and
cook slowly for about two hours; stil
often, and allow it to boil down thick;
pack in a stone jar, and set in cold place
When''wanted take out the desired amount
add milk, salt, sugar and a large lump OF
butter; heat thoroughly, and it is ready
to serve.
CREAMED SAIL FISH.
Pick into pieces enough salt fish tc
make one cup; cover with cold water
and let it come to the boiling point; sim
mer ten minutes, then drain; make one
cup white sauce, with one Tablespoonful
butter melted; add one tablespoonful
-four and pour on slowly one cupful hot
milk, season with salt and pepper and ado
one beaten egg.
WHITE CAKE.
One cup of sugar, one-half cup of but
ter, one-half cup of sweet milk, two eggs
II cups of -four, one-half cup of corr
starch, II teaspoons of baking powder
bake in layers and spread with icing made
as follows: Two cups of sugar, one-hal
cup Of cold water; boil till thick as honey
pour over beaten whites of four eggs
favor and beat till cold.
PRUNE PUDDING.
Scald one pound of prunes; let then
swell in the hot water till soft drain, anC
extract the stones; spread on a dish, anC
dredge with flour; take a gill of mill
from a quart, stir into it gradually eighr
tablespoons sitted flour; beat six egg,
very light, and stir by degrees into The
remainder of the quart of milk, alternating
with the batter; add prunes one at a time
stir all very hard, boil about two hours
and serve with sauce or cream.
CHICKEN PIE WITH OYSTERS.
Boil a year-old chicken until tender
line dish with a nice crust and put in tn,
chicken; season with salt. pepper an,
butter; add the liquor, which should b,
about a pint, in which the chicken wa
boiled; cover closely with a crust havin!
a slit cut each way in the centre. Drai
off the liquor from a quart of oysters
boil, skim, season with butter, pepper
salt and a thickening of -four and water
add the oysters, boil up once, and lift u
the crust and put them in about twent
minutes before the pie is done.
SQUASH BISCUIT.
One cup Of sifted boiled squash, thre
cups of sifted -four, one tablespoon O
sugar, two teaspoons of tartar, one tea
spoon of soda, one teaspoon of butter
mix the -four and squash web together
dissolve the soda in q little hot water. an,
fill the cup with milk, stirring the sod
well into it.; pour the milk over the lou
and stir it In well; adding more milk j
needed, to form q stiff batter. Have th,
gem pans h0t put In the batter. nesr,
filing the pans, and bake In q Quick over
Eat warm with butter and maple sYrup