The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-09-03
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One cup OF moldSSeSi On
brown sugar, one-fourtn OF a cup oI pueo
ter. one cup of sour milk, egg, one
t~easpoonful each OF cream tartar, Sooa'
ground ginger and cinnamon, hour enough
to make a medium batter,
GRAHAM GEMS.
Senarate three g Beat the yolks,
add to them a pint of milk, a t~easpoontul
of salt and a pint and a half OF Graham
-four. Beat until smooth, add a table
snoonful of melted butter, two teaspoon
fuls of baking powder and the well-beaten
whites of the eggs; mix all carefully TO-
gether and bake in gem pans, ina quick
oven, thirty minutes.
DUTCH CAKE.
Take about two pounds of bread dough
from the light dough when i is ready to
mold. and add to it three ounces OF butter,
a cup of sugar and two eggs well beaten.
Knead all these together, using -four to
prevent sticking, until the dough is
smooth and soft. Work in half a cup of
seeded raisins, put into creased pans,
stand to rise, and when light, bake the
same as bread.
CHOCOLATE.
Put one quart of milk in a double
boiler. Moisten two ounces of cocoa and
a tablespoonful of rice -four, with a little
cold milk, then stir it into the scalding
milk, stir continually until it thickens,
add two tablespoonful of sugar and a
~teaspoonful of vanilla. Then, with an
egg-beater or whisk, beat rapidly over the
fire until light and smooth. Serve with
whipped cream.
HnVTrpDC
Drain twenty-five CLANS and cut them
into small pieces. Beat two eggs with
out separating, add to them a half-pint of
milk and a pint of -four; beat until
smooth, add the CLAIMS drained free from
all liquor, a Tablespoonful of~baking
powder and a dash of black pepper, mix
well and drop by ~spoonfuls into smoking
hot fat; when brown or side, turn
and brown the other. When done, take
>out with a SKINNER. Do not pierce them
with a 70 k or they will be heavy.
RAGoUT OF MUTToN.
One pint cold mutton, cut in dice, one
small onion, one small turnip, one-haf
carrot, salt and pepper to taste, boiling
water to cover. Simmer till tender, re-
move the meat and vegetables, skim the
gravy, season to taste, and thicken, if
necessary, with -four wet in cold water.
The mutton should be rather UNDERGONE
for this, and may be the remains of either
a roast or a boil. Repeove the bits of
grIstle and skin when cutting into dice.
Cut up the vegetables and place with the
meat in a saucepan, and cover with boil
ing@water. Simmer till tender.
WHITE
Beat a qu~arter-pound of butter to a
cream, add gradually, beating all the
while, II cups of powdered sugar. When
very light, add alternately, a little at a
time, one cup (half-pint) of water and
one cup of -four, beat until smooth, and
stir in carefully the well beaten whites of
four eggs. Measure another cup and a
half of sifted flour, add to it two tea
s~poonfuls of baking powder, and sift
again, stir this carefully into the cake, add
the ~favoring, either almond or lemon,
and bake in a moderately quick over
about forty-fve minutes.
SPONGE CAKE.
Separate six eggs. Weigh a half-pound
of powdered sugar and sift it. Weigh
and sift FIVE ounces of -four. Now beat
the yolks of the eggs until light and
creamy. This viii require fully twenty
minutes, then beat in three quarters of
the sitted sugar. Now beat the whites
OF the eggs until frothy, not stiff, and
then sprinkle in slowly, q ~teaspoonful at
a time, the remaining sugar, whisking
continually until a fine, thick mass is
formed. Now carefully and lightly mix
into the yolks alternately the whites and
the flour, a little of each at a time. AL
ways avoid hard beating, which will
tougher your cake at one by destroying
the air bubbles. Have ready creased
small cups, fill them half full, dust the
top with powdered sugar, and bake in a
moderate ven about ten minutes.
Lemon, vanilla or rose water NAV be
added to the yolks as lavoring.
ANGEL CAKE.
Mix seven ounces of fine winter -four
one ounce of corn starch, t~hree-quarters
of a pound of powdered sugar and one
heaplng t~easpoonful of cream of tartar
together, and then sfft them five times.
lake n and a half pints of whites of
eggs and beat them until stiff and smooth
as possible. Your cake will be tough
and leathery unless the whites are sufi-
GENTLY firm to bear an egg, and the tex
ture very firm and fine grained. Now
STIR IN the sifted materials as lightly and
quickly as possible, using for the purpose
a wire spoon or egg-beater. Bake in an
INCREASED Turks head, or, better still. a
Van Deusen cake mold. in a moderate
oven, thirty-fve or forty minutes. When
done, take it from the oven, turn the
oven, turn the bottom up, ALLOWING the
pan to rest on the tube to cool. When
the cake is cold, pass a timber knife
around the side lightly, and the cake will
crop out. Ice it with vanilla, range or
almond soft icing.