The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-08-20
9umsEhola.
FISH SAUCE.

FISH SAUCE.
Heat a cup of vinegar, stir into it &
half cup of butter, a teaspoonful OF made
mustard and a little pepper.
HAM SALAD.
One pound of boilad ham, chopped
fine. one-half dozen small pickles, chop
ned fine; add a little chopped celery n
serve with salad dressing.
DRESSING FOR SALADS.
Two raw eggs, one tablespoonful OF
butter eight Spoonfuls of vinegar, one
half te~aspoonful of mustard. Put in a
howl over boiling water, and stir until 1t
becomes like cream; salt and pepper to
taste.
APPLE CHARLOTTE.
Two pounds of apples pared and cored;
slice them into a pan, add n pound OF
sugar. the Juice of three lemons and the
rind of one grated; boil all together until
it becomes thick, which it will do IN
about two hours; turn it into a mold;
serve cold, with either a rich custard or
cream.
FROZEN PEACHES.
A quart of canned fresh peaches, a
beaping pint of granulated sugar, n
Quart Of water. Boil the sugar and water
twelve minutes, add the peaches and cook
twenty minutes longer. Rub through a
sieve and freeze. Take out the beater,
and stir in a pint of whipped cream
lightly with a spoon
SPONGE PUDDING.
One quart of milk, sweetened to taste,
.one-uuarter of a pound of -four, six eggs.
Boil the milk, stir in the -four and sugar !;
let boil one minute, remove, and let stand
two or three hours. About one-half hour
before it is ready to serve add the eggs
beaten to a froth; pour into a creased
pan; set in another pan filled with boil
ing water, and bake forty-1ve minutes.
LOBSTER NEwBURG
Cut the meat of a four-pound lobster
into thin slices or small pieces. Melt four
tablespoonful butter. When hot add
the lobster. Cook slowly five minutes,
then add two tablespoonful salt, ore
~saltspoonful pepper, add a slight grating
of nutmeg, hen add n cup of cream
and the beaten yolks of four eggs. Stir
until it has thickened slightly. Serve
with toast points.
MINCED BEEFSTEAK ON TOAST.
A favorite, and without doubt the best,
way to use cold beefsteak, is to mince it
finely, and to put it to stewing for fifteen
minutes, with quite a little water. If the
beef has not been all dried up by pound
ing and overlooking the first day, add to
the gravy a good-sized lump of butter, a
small onion and a teaspoon of vinegar or
catsup, and serve it smoking hot on nicely
Drowned toast.
PANIsH cream.
One-half box gelatine, one quart milk,
five eggs, N cup sugar, favoring. Soak
the g~elatine in the milk one hour, then
place it on the range, and when at a boil
ing point stir in the well beaten yolks of
the eggs and the sugar; when it is boil
ing hot remove from the fire and stir in
the beaten whites of eggs and favoring;
pour in small moulds, so that it can be
served in dainty individual dishes. This
Is a very nice dessert.
N~EAPoLITAN CAKE.
One cup of brown sugar, three g
half a cup of butter, half a cup of mo-
l~asses, half a cup of strong coffee, three
cups Of -four, one t~easpoonful of baking
powder, one cup of raisins and one of
c%urrants; a teaspoonful each of cinnamon,
cloves currants; a t~easpoonful each of
cinnamon, cloves and mace; bake in jelly
a k pans. For white part take two cups
of sugar, one of butter, three of -four,
half a cup of milk, a ~teaspoonful of bak-
ing podwer and the whites of four eggs;
bake in jelly pans and put together alter
nately with dark, spreading icing, favored
with vanilla between. Ice the top.
cUo4MBERs WITH EGGS.
Pare six ladge cucumbers, cut into small
squares, and hut them into boiling water.
Take out Of the water, put in a Stewpan
with an onion and a piece of pork, and a
large lump of(butter and salt, keep on the
fire covered; close for fifteen minutes.
Sprinkle with -four and add sufficient veal
gravy to cover. Stir well together and
keep a gentle fire under till no scum will
rise. Then take out the pork and onion,
and the yolks of two eggs and a teaspoon
full of cream. Stir a moment, then take
from the fire, and squeeze in a little lemon
juice. Have ready five or six poached
eggs to lay on top.
RICE D
One teaeup Of rice, one pint each of
milk and water, or one quart of milk, n
cup of molasses, one teaspoonful of salt,
one-thlrd of a nutmeg and a piece of but
ter the size of an egg. In mixing reserve
one cup Of milk, not to be added until
the pudding has been in the oven from
one-haf to three-quarters of an hour.
First, mix all the ingredients together in
a buttered earthen pudding pot, let it
stand on the back of the stove until ready
70 bake, so as to let the rice swell, and
oaKe aoout two hours. Do not stir after
you ado the rest of the milk. IF If Is
baked properly it should have whey on
the top, like an Indian pudding. Use
dark molasses. Serve hot with butter
and milk.