The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-03-26
NnnsEh0la.

COOKIES.
One cup of sour cream, one cup OF put
ter. two cups sugar, two eggs, one tea
spoonful soda, flour to mix stiff.
JELLY CAKE.
One u of butter, two cups of sugar,
one cup Of sweet milk, three eggs, four
cups of sifted -four and two teaspoonfuls
of baking powder. Bake in layers, put
ielly between them and ice the top.
CREAM PIE.
Stir to a cream one tablespoonful OF
butter and one-half cup of sugar; add w
beaten eggs, one tablespoonful OF flour,
one cup of milk; bake with an under crust
only and CRATE nutmeg over the top.
BAKED CABBAGE.
Fill a pudding dish with cold boiled
cabbage chopped very fine; pour over it
two w~ell-beaten eggs and milk enough to
cover the whole. Sprinkle cracker crumbs
over the top and bake until a rich brown.
RICE C~RoQUETTEs.
Boil one-half pint of rice in a quart of
sweet milk or water with a little salt until
soft, add half a cup of butter, two beaten
eggs and a little cornmeal, cut any shape
desired, and drop into hot lard, or fry with
a small quantity of butter or lard.
LEMON WATER ICE.
The Juice of two lemons, two tablespoon
fuls of the extract of lemon, n quart of
water, one pound of granulated sugar and
one gill of rich, sweet cream. Mix all well
together, strain and freeze, the same as ice
cream. Orange water ice is made IN the
same way, using oranges.
SPONGE LILIES.
Sponge lilies are something new. A
plain sponge cake drop is made, somewhat
larger than the ordinary drop, and while
warm it is folded together in the shape of
a Gala lilly and fastened with a toothpick.
When ready to serve these shells are filled
with whipped cream and the pick removed.
BREAD oMELET.
To a large teacupful of bread crumbs
add a teacup of cream Or rich milk, a des-
sertspoonfuI of butter, salt and pepper to
suit taste also a little nutmeg; when the
bread crumbs have absorbed all the cream
add three ell-beaten eggs and fry in but
ter. This omelet makes a good dessert,
with the addition of a rich sauce
ORANGE
One quart of water, the juice and pulp
of two lemons, one coffee-cup sugar.
When boiling hot add four tablespoons
cornstarch. Let boil fifteen minutes, stir
ring all the time. When cold pour it over
four or five oranges that have been sliced
into a glass dish, and over the top spread
the beaten whites of three eggs, sweeten
and flavor with vanilla.
RICE C%ROQUETTEs.
Boil the rice until quite soft and tender
while warm, measure to every teaspoon
full of boiled rice add an egg, well-beaten,
a tablespoonful of butter, pepper and salt
10 taste, and a half-teacup of any kind Of
cold fresh meat. ham or tongue, chopped
fine. When cold, with foured hands make
into croquettes, cover with beaten egg,
roll in cracker dust, and fry in hot drip
pings until nicely Drowned.
EGG SNOW.
Put into a saucepan a pint of milk, add
ing two dessertspoonfuls of orange water
and two ounces Of sugar, and let it boil.
Take six eggs, separate the yolks from the
whites, beat the latter to a froth or snow,
and put into the boiling milk by spoonfuls;
stir the whole about with a skinner.
When done take the eggs out and dress
them on the dish for serving. Thicker
the milk over the fire with the beaten
yolks, and pour this over the frothed eggs;
let the whole cool before serving it.
vELvE AKE
Beat the yolks of six eggs until frothy.
Add two cups of granulated g and
beat for fifteen minutes. Add the we'll
beaten whites of three eggs, leaving the
other three for the frosting. Stir into one
cup of boiling water q cups of -four. with
one tablespoonful of baking powder mixed
dry. Flavor with n tablespoonful of
lemon extract. Bake in three LAYERS. and
put this icing between them. The whites
of three eggs, well-beaten, six dessert
spoonfuls of pulverized sugar to each ego
Beat stiff, and flavor with lemon.
APPLES IN BATTER.
Peel four or five good apples, cut them
like the quarters of an orange, remove the
cores, and lay them in a deep dish, dis
solve two ounces of castor sugar in a
tablespoonful of rum land a little water
Unnecessary, and pour it over them; leave
them to soak for an hour or two, fre-
quently m~oistening them with the syrup;
make a batter with one ounce of fine
flour, h~alf-ounce of sugar, quarter-pint of
white wine and the well-whisked white
of n egg dip the apples into it, and put
them in a baking dish with some boiling
dripping; bake them a nice pale yellow,
then drain them on blotting paper, pile
them in a dish, strew them with sugar and
powdered cinnamon, and serve hot.