The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1889-06-11
Munsehu1a.
COCOANUT BALLS.

OONOhHN
Crate a cocoanut and mix with milk
enough to make a paste, whites OF three
eggs. sugar to sweeten. Make into balls
and bake on buttered tins.
SPONGE CAKE.
One dozen eggs with whites and yolks
beaten separately, one pint of sugar, one
pint Of -four, and the juice of two lemons.
Bake in a moderate oven.
SNOW UDDING
One pint of milk, one-half cup of sugar,
one-half cup of cornstarch; let come to a
boil and stir in three beaten eggs. Boil
till thick and set away to cool.
JELLY ROLL.
One cup of sugar, three eggs, n cup
of -four, one-quarter OF a cup OF water,
one teaspoon of baking powder. Bake
in a long, square tin; lay upon a w
and roll.
N CAKEs.
Cut dry, light bread in pieces, put over
it enough sour milk to cover 1T, let 1t
stand oTer night, in the morning wash 1t
well, and to every quart of bread add one
egg well beaten, a ~teaspoonful OF soda, a
pinch of salt and flour to make a moder-
ately thin batter; bake on a griddle.
CREAM PIE.
One pint of sweet milk, white Of n
egg and yolks of three; two tablespoonfuls
of sugar, two of c%ornstarch; beat all to-
pethef; let it cool and flavor. Make a
rich crust and bake separate and fill, beat
the whites of two eggs to a froth, spread
over the top and set in the oven to brown.
~EAP IA
Soak one ounce in g~elatine in water
until dissolved; whip one pint OF sweet
cream to a stiff froth. Cut the pineapple
fine, boil with one half pound of pulver-
lied sugar; strain through a coulander,
add the dissolved gelatine, set on ice, then
add the whipped cream and mold.
BAKED APPLE PUDDING.
Pare a dozen large apples; take the
cores and put them in a saucepan with a
cup of hot water; boil till they are soft
and thick; beat them well and stir in half
pound of sugar, the juice of two lemons
and the yolks of six eggs; bake IN a puff
paste. Serve with hard sauce.
AP~PLE-TAPIocA PUDDING.
For apple tapioca pudding, add one
half te4cup Of tapioca to II pints of cold
water; put on the fire and cook till clear,
stirring to prevent burning; remov from
the fire, sweeten and flavor with nutmeg;
place six or eight pared and 'cored apples
in q dudding-dish, pour the tapioca over
them and bake until the apples are done.
Serve cold, with cream.
CRANBERRY SAUCE.
Dbl o-or opJ r,o,b Az o,opborrIo,o oJ
put in the preserving kettle, with half a
pint of water to one quart of berries;
now put the sugar-granulated sugar is
the best, on top of the berries; set on the
fire and stir about half an hour; stir often
to prevent burning; they will not need
straining, and will preserve their rich
color cooked in this way. Never cook
Gran berries before putting in sugar. Less
sugar may be used if you do not want
them very rich.
ACC PUDDING.
One quart of milk, four tablespoonfuls
sage boiled in the milk till soft; set the
dish in a kettle of hot water and let sage
swell gradually. Beat up three eggs and
stir into cooked milk and sage; salt and
sugar to taste. Then put in oven and
Jake very uSuLly. Oduco IOI InlS. TWO
thirds cupful butter beaten to cream; stir
in sugar till quite thick. To cupful boil
ing water add cornstarch mixed with cold
water till the whole is of consistency of
thin starch; mix this with sugar and but
ter, one-half over pudding while warm
and the other half just before serving.
LOBSTER SALAD.
Take n head Of lettuce, pick off the
leaves and wash thoroughly; remove the
meat from a two pound lobster, saving
out the coral and claws; then chop I'D the
lobster and add one-eighth t~easpoonful of
cayenne pepper, one teaspoon vinegar and
a little salt; mix together with the dress
ing and one-quarter of the lettuce, save
out the large leaves and place round the
edges of a platter, then break the coral in
little bits over the top of the prepared
lobster after it has been added to the cen
tire of the platter, and place the claws and
slices of lemon around the edge. Dress
ing for salad: Yolks of two eggs well
beaten, n teaspoon mustard, and pour
in gradually enough oil to thicken well.
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