The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-10-07
M0nsEh01d.
SPONGE CAKE FOR TWO.

SPONGE CAKE FOX TWO.
Raat the whites of four eggs to a stiff
eroI6 and one teacupful of sugar, then
The voIks; lastly one teacupful Of -four.
To he perfect, this cake must always be
mt together in the order given IN the
recipe.
CHOCOLATE K
Two eggs, one cup of sugar, one-third
cnn of butter. one half cup of chocolate,
one t~easpoonful of vanilla, n tablespoon
fnI of vanilla, one tablespoonful of milk,
II c1ps of -four, one t~easpoonful of crea am
Of tartar, one-half t~easpoonful of soda.
JOHNNY. CAK
Nine t~ablespoonfuls of molasses or soft
,uoar, twJ cups Of buttermlk, one tea
sn~oonfll of soda, and one-half teaspoon
full of salt and corn meal enough to make
# so It will run out of the spoon, but not
too thin. and not thick enough to drop
from the spoon
SLICED GRAPES.
Ten pounds of grapes, eight pounds OF
sugar, four ta~blespoOnfuls Of cloves, tour
t~abIespoonfuls of cinnamon, n quart OF
vinegar. Boil slowly until the fruit is
tender. Remove from the fire and rub
through a colander; put in tumblers and
aover closely. Cherries, g]oOSeberr1es and
ourrants are nice spiced; the two last
need not be strained.
K APPLE ROLLS.
Roll biscuit crust out very thin on this
spread apples cut very thin and fine; roll
the dough, so that 1t form a smooth roll,
a d place in a narrow, deep tin, add a lit
Il -A -oo, cd h,,t+or onH holyn
Serve in slices, and spread with butter
and sugar; or make a liquid sauce OF
ereamed butter and sugar, a beaten egg,
and a pint of boiling water poured over
the egg, sugar and butter favor to taste.
APPLE PRESERVES.
Peel, core, and if the apples are large,
halve them; if not, preserve whole. Ado
to one poul d of fruit a pound of sugar,
then place the fruit in a vessel; cover
with lust enough water to make sufficient
syrup. Let it remain all nigl t, then put
on to boil; when nearly done, take out
the fruit and sun while the syrup boils.
Return to kettle and cook until done.
Flavor with extract Of lemon. If boiled
too fast the fruit will drop to pieces.
AN OLD FASHIONED NUT CAKE.
Two cups of sugar stirred to a cream
with three. quarters of a cup of butter, a
cup of rich milk, a teaspoon of soda, four
eggs, four scant cups Of -four and a tea
spoon of cream of tartar. A cup of hick-
ory nuts, chopped very fine, is stirred
through the cake just before it is put in
the oven. 1t should be baked in large
br~ick-shaped loaves, iced with a thick
icing, through which half a cup of hickory
nuts have been stirred.
SPANISH CREAM.
One quart of milk, one cup Of sugar,
one package of gelatine, half a teaspoon
ful of salt, n t~easpoonful of vanilla, yolk
of four eggs. Soak the g~elatine ten min
utes in half a cup of cold water. Boil the
milk and add the gelatine and other in
gradients. At the last stir in the yolks,
which must be beaten to a cream, and
pour into moulds to harden. Use the
whites for cakes or meringues. They are
sometimes beaten stiff and stirred in at
the last; but the cream is better when
made with only the yolks.
CRAB-APPLE JAN.
Cut the apples in two or three pieces,
and when the kettle is full cover with
water. Cook one hour, or until very soft.
Strain off the juice for jelly, and put the
pulp through a sitter. To four bowls Of
pulp, and two bowls Of sugar, and cook
together slowly for three hours. Spices
may be added if desirable. When stiff,
place IN stone jars, and cover with paper.
10 the juice add about t~wo-thirds as much
sugar as juice, for this jelly becomes firm
easier than any other; and it is a waste
to use more sugar than necessary.
POUND CAK
Take n pound of butter, one pound
OF sugar, n pound of -four, ten eggs.
W tablespoonful of rose water. Beat
the sugar and butter together as Iioht as
possible, then add gradually the rose
water and about one-fourth Of the Ao11r.
wnisk the eggs until very thick, then stir
~ tne butter and sugar gradually, then
.ne remainder OF the fo1r, a small guam
NY al a time. Beat all well together.
Line your pan with white paper, put in
your batter, smooth the top with a knife.
%nu 0ake IN a moderate oven about 2i
PEACH PUDDING.
4 peach pudding made of fresh or
canned fruit is del, ious. For this is re-
d ~ ABOUT two-thirds of a can of fruit,
onu Tough made as directed. Put the
rorrI with a little of the juice in a
iUanu In mold; a cake mold, if not too
to- G, VIII DO. Drop the dough over the
~ ~ SpoontuIS, and set in a steamer over
cloassItle OF fast boiling water. Cover
TUSeIy' and cook one hour. This should
n mnn out without breaking, when the
po0cDeS Will be on top. Serve with a
Ub5o5 ;naue OF a scant half-cup of butter
moos 70 a cream, one cup of powdered
IioI5t ana The yolk of n egg beaten very
stirr o anu a quarter of a cup of wine
he aoe. III at the last. This u should
Fko oTl!} put not liquid. If wine is not
Rsvo,,; me whole egg may be used and any
10'orlng preferred.