The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-05-27
@nMsEhn1d.
JELLY CAKE.

JELLY X
Two u p sugar, one cup milk, two and
one-half cups -four, one tablespoon butter,
one egg, two teaspoons baking powder.
COOKIES.
Two cups sugar, one cup butter, one
cup sweet milk, n teaspoon soda, flavor
ing to suit the taste, and -four enough to
roll.
EGGLEss FRUIT CAKE
One cup sour milk, one cup sugar, one
half cup butter, two cups -four, one cup
chopped ~raisins, one teaspoon soda, one
teaspoon cinnamon, one-half teaspoon
nutmeg.
GINGE AK.
Beat one egg with one heaping table
spoonful Of sugar, add one teacup of mo-
lasses, one-half tescup of buttermilk, with
one teaspoonful Of soda, one-half teacup-
full of butter, or any good shortening, one
heaping t~easpoonful of ginger, one tea
spoonful of cinnamon, one-half teaspoon
FIJI Of cloves, % cups of -four, bake in a
gradually heated oven, for molssses burns
very easily.
QUICK BISCUITS.
One pint Of -four, butter about the size
of an egg, one-half cup of milk, one-half
cup of water, one teaspoon of baking
powder, pinch of salt. Rub the -four and
butter and salt together thoroughly. Toss
the baking powder quickly and lightly
into the -four, and then add water and
milk. Pour into hot, well-greased muffin
pans and bake about twenty minutes in
q very hot oven. The above quantities
will make eight biscuits.
STRAWBERRY DUMPLINGs.
Put one pint Of four into a bowl, and
rub into it two ounces of butter, add a
teaspoonfull of salt and a heaping tea.
spoonful of baking powder, mix well, and
add sufficient cold milk, about a gill, to
make a soft dough; knead lightly, and
roll out into a thin sheet. Cut, with a
round cutter, into good-sized biscuits.
Put three strawberries in the centre of
each, pinch up the dough and make into
a dumpling. Stand these on a plate and
place in a steamer, and steam for fifteen
minutes, Serve hot.
CAROLINA QUEEN CAKES.
Work a quarter Of a pound of butter
to a cream, dredge to it half a pound of
flour, add a quarter Of a pound of sifted
sugar and a quarter of a pound of cur
rants whisk two eggs, and mix with half
a ~teacupful of thin cream and a few drops
of lemon essence; stir this to the flour,
and then add a t~easpoonful Of baking
powder. Beat the paste we'll for ten
minutes, then bake in small buttered tins
for from a quarter to half an hour. The
mixture should be stiff and doughty. This
amount is enough to make a dozen cakes.
MAKING TEA.
Where tea is required strong, one tea
spoonful to each person and one for the
pot will not be too much. An earthen
or agate iron teapot is best. See that it
is perfectly clean and dry, and make it
as hot as possible before putting in the
tea. Be sure your kettle boils, and use
soft water if you can get it. Put the re-
quired amount Of tea in the pot, pour
the boiling water upon it, enough to cover
the tea, let it stand four minutes, then
add enough more water to make what tea
you desire, and in three minutes more it
is ready for use.
INDIAN MEAL MUsH.
Put a ~teacupful Of sifted meal fhe
white preferable into a large bowl:
moisten it with a ~teacupful of cold water.
add a rounding teaspoonful Of salt; pour
into it five teacupfuls of boiling water.
stirring rapidly all the time; pour the
mixture into a spider or kettle, and stir
SteaQlly until 1t reaches the boiling point,
then set it on the top Of the stove, where
it will bubble steadily for three-quarters
Of an hour. This process is a perfect
safeguard against Jumps Cf directions are
followed). 1t also does away with the
tedious process of sitting the dry meal
through the fingers; besides, there is no
danger of getting it too thick, which is
the main cause of the raw, " chicken.
food" taste complained of so much.
Where there is too much meal for the
quantity Of wa er, it prevents the full ex-
panSion Of the g~ranules and their thor
ough cooking. This form Of mush is
delicious served with cream or rich milk.
Ii wanted for frying, pour it into square
pans, let it stand over night, and cut into
slices half an inch thick. Fry in very
sweet lard and butter (haIf of each) or in
lard and beef drippings.