The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-11-11
N0naEhU1a.
OUNCE ~MARHALADE.


Pare and quarter ripe ounces. Put
hen, in a kettle, cook until soft, add half
,n~1nd of sugar to every pound of fruit
IA boil until thick.
FLANNEL A <
Two eggs beaten light, one pint Of
,,r. salt 10 taste, two teaspOOnfuls of
~,,s,-n9wder and -four enough for a bat
rr Serve hot in round cakes with maple
syrup
RICE WAFFLES.
p 1t three eggs separately. Add to
t.. ysl,s q teacupfuI of boiled rice, a
i~rr Of butter. Slit in one and a halt
nirts Of f.ur, add a pint of sweet milk, q
it'll salt, anc lastly whites Of eggs, Bake
n vaai- IRONS.
MOLAssEs DROPS
one cuD of molaSses, one half Gu Of
or-.-r ole halt cup Of warm water, three
aln, II -four. one teaspOonful of soda and
tw. .~raSpoonfalS of ginger. Drop from
spoon into well buttered tins, and bake
Y q Hl;ck oven.
DRESSING FOR TURKEY.
Take stale bread crumbs, moiSten with
.aor water, season with pepper, salt and
butter and a chopped onion, If Liked, or q
few Jaw oysters. Same like sage and
s1u- rr savorv for st a SOning, and add
sna-ra!f mashed potato to the crumbs.
ROLLED CAT
Pal two teacupfuls Of rolled oats into a
souhle boiler. Add one t~eaSpoonful of
salt and four t~eacupfuls of boiling water;
Dol E2teen minutes. BAst if eaten slightly
warus or cold with cream and sugar OF
VII. plain sweet milk. A bright, new
tin nail, tightly covered set in kettle of
boiling water, is g good substitute for q
double boiler.
ICE CREAW.
Two quarts rich milk, four eggs, three
tourths pound of sugar, two deSsert>pOOn-
f1Is of corn starch. Put the milk in a
psiI and pla-e in a kettle Of hot water Cor
use a double boiler if you have one);
when not, stir in the corn s'arCh dissolved
in a little cold milk, beat the eggs, add
the sugar, STIR into the scaldiDg milk, let
cook a very few minutes, stirring steadily,
then set away to cool. The las thing be
fore freezing, flavor to taste with vanilla
Or lemon.
CREAM CORE SOUP.
One can corn, three cups boiling water,
two cups milk, 4 tablespoonful butter,
Two ~taolespoonfuls Of -four, one egg,
pepper and salt to taste. Drain the liquor
from the corn and chop the latter fine;
cook it in the boiling water for an hour,
rub i through the cOlander, and return it
to the FIRE. Have the milk hot in q farina
kettle. Thicker it with the -four and
butter, season; and pour a little at a time
upon the beaten egg Slr this in with
the lot corn p"ree, and serve at once.
TAPIoCA CREAM
Soak tbree heapIng tablespot nfuls Of
tapioaa over night in lst milk enough to
cover. In the morning add 1t to one
scant quart Of new milk and boil about
ten minutes, being careful not to burn.
Beat the yolks of three eggs and One-half
cup Of sugar well together, and add to
the boiling milk, let it boil up, then take
from the fire, flavor as desired Il use one
teaspoonful of v~anila), pour in a pudding
dish, spread over it the beaten whites,
and set away to cool. Serve as cold as
possible.
TOMATO CHUTNEY.
Bake the tomatoes in a pan TIL tender,
pour away the liquor, add to che pound
Of pulp one pint Of vii egar, one ounce of
salt, three quarters of al ounce of garlic,
o~ne-quarter ounce ground white pepper,
one teaspoonful of cayenne. Boil all to-
gether till the garlic is tender, then press
1t through a sieve, add to every pound
ore pound OF sliced apples, one-haif pound
stoned raISlnS, one quarter pound moist
sugar and the juice OF three lemons Boil
81 over a slow fl e till the raiSins are ten
OeF turn out Of the saucepan, and when
GOA put 1t into jars, closely covered with
bladders.