The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-01-08
Aunsfhu1A.
SUGAR COOKIES.

COOKIES.
Three cups of sugar, one cup each of
butter and sweet milk, three eggs and two
~teaspoonfuls of soda. Sprinkle with sugar
and bake in a moderately quick oven.
BAKED APPLES.
Peel, fill the core with sugar, butter
and canned lemon peel. Brush all over
with sweetened water and sprinkle with
bread crumbs, Drowned in hot butter.
Bake.
SWEET BISCUIT.
Two cups sugar; two cups butter; the
whites of two eggs, well beaten; one-half
cup sour milk; one-half teaspoon of soda,
and -four enough to roll; sprinkle with
sugar.
CAKES. .
Three coffee cups of sugar, five egg and
n cup of butter; beat very light, then
add one nutmeg grated, -four enough to
roll, one-fourth of a cup of water and two
~teaspoonfuls of baking powder.
HAM PATTIEs.
Chop ham fine; add sliced onion, salt
and pepper to taste, and half Of the guam
tity of soaked bread, or cooked rice; mix
together with two beaten eggs; make into
patties; sprinkle with flour, and fry or
bake in one pan with butter on top.
APPLE TAPIoCA PUDDING.
Soak over night one cup of tapioca in
six cups of water. Next morning add
n cup of sugar, one egg, and beat well
together. Then pare, core and chop fine
six or more apples, and stir with the api-
oca in a pudding dish, and bake slowly.
BROWN READ.
Scald one cup of Indian meal, add to
this one pint of sweet milk and stir till
the meal is we'll mixed, three-fourths cup
of molasses, one t~easpoonful each of salt
and soda, and graham meal enough to
make a batter that will pour with great
difficulty. This makes one large loaf.
Bake Il hours.
MUSTARD RELISH.
Take one tablespoonful each of mustard
and -four, one ~teaspoonful Of black pepper
and salt, and two teaspoonfuls of sugar.
Moisten all with good vinegar. Have on
the stove one pint of vinegar to come to
a boil, then pour in the mixed ingredients.
Let it boil and keep stirring, then pour it
into a wide-mouthed bottle. When DOL
it's ready for use.
CRUMB PUDDING.
One quart of sweet milk, one pint of
bread crumbs, th~ree-quarters OF a cup OF
sugar, yolks Of four eggs, butter size of
an egg, flavor with lemon; bake in a slow
oven; 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
CHOPPED PASTE.
One quart of -four, two cups of butter,
one tablespoonful of sugar and one-half
tablespoonful of salt; do not wash the
butter; put all together in a chopping
tray, and chop until thoroughly mixed;
then add cold water Cor iced water to
make a stiff paste, which will take less
than a cup of water; roll out once and
place in the ice chest to harden.
CHOCOLATE
One quart of milk and yolks of for
eggs made into a custard, three table
spoons of grated chocolate put into a small
glass of warm water, one tablespoon of
cornstarch, stewed to taste, and let all boil
together; season with a teasposnful of
vanilla essence; pour all into a baking
dish, and when done add a meringue of
the four whites and a teacup of sugar.
Put in the oven and brown a few minutes.
LEMON AXE
Two cups of sugar, one-half cup of but
ter, three eggs, one cup of milk, three
cups of flour, three level t~easpoonfuls of
baking powder; bake in layers. For the
jelly use the grated rind and juice of two
lemons, one cup of sugar, one egg, one
half cup of water, one teaspoonful of but
ter and one tablespoonful of flour mixed
in a little water. Boil until it thickens.
let it cool, and spread it between the lay
ers of cake.
LAYER FRUIT CAKE.
One coffee-cup of sugar, three-fourths
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