The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-06-03

GINGER CAKE.
Two eggs, n cup sour milk, one cup
molasses, one cup brown sugar, two tea
spoonfuls saleratus, one heaping teaspoon
full ginger, a little salt.
RASPBERRY vINEGAR.
Take seven pints of berries, pour v e
them one quart of vinegar andRlet them
stand one night. Strain, and to every
pint of Juice add a pound of sugar; boil
fifteen minutes and bottle for use. 1t
will keep unsealed, if we'll corked.
corn STARCH CAKE.
Two cups sugar, three eggs, two-thirds
cup butter, one cup sweet milk, one cup
corn sta oh, two teaspoonfuls cream tar
tar, one t~easpoonful saleratus, -four
enough to make a stiff batter; sift corn
starch with -four. Season to taste.
SWEET POTATO C~RoQUETTEs.
Boil, peel and mash four good-sized
potatoes, add two ounces of butter, a half
t~easpoonful of sat and dash of cayenne;
beat until smooth; form into cylinder
shaped ~croquetteS. Dip in egg and then
in bread crumbs, and fry in smoking-hot
fat.
SOUR MILK BISCUIT.
Take one quart of sour milk, one-half
cup of butter, one heaping ~teaspoonful
of soda dissolved in one tablespoonful of
hot water. stir all together, then add -four
until stiff. Turn on bread board and
knead very little; cut out and bake in a
quick oven.
CREAM CAKE.
One cup pounded sugar, t~wo-thirdS cup
butter, four 2 g one-half cup milk, one
half teaspoon soda, one teaspoon cream
of tartar, three cups -four. Filling-One-
half pint of milk, two small teaspoons
corn starch, n egg, one teaspoon vanilla,
one-half cup sugar.
GRAHAM GEMS.
One cupful Of graham -four, n tea
spoonful of butter, one tablespoonful of
sugar, two-thirds Of a cup of buttermilk
(sour milk will do), one egg we'll beaten,
scant teaspoonful saleratus, beat we'll and
pour into creased tins, which lave pre-
~viously been heated quite hot, by allow
ing them to stand on back Of range while
preparing the mixture. Bake in a hot
oven.
HOE CAKE.
Cook two ~teacupfuls of rice until ten
der, stir into it a tablespoonful of butter;
when cold, a ID two ~teacupfuls Of corn
meal, a level t~easpoonful of salt and two
we'll beaten g Q Beat briskly for five
minutes, spread on al oaken board, and
bake by tipping the boari up before a
fireplace with a liberal supply Of live
Goals raked out IN front. The dough
should be spread half al inch thick, and
when done on one side turned and baked
a golden brown on the other.
BEAN SOUP.
Soak one quart of soup beans in cold
water over night. Put one shin of beef
in five quarts of cold water, adj the
beans and simmer gently for three hours.
At the end of this time add two onions
Gus into slices, one bay leaf and a sprig of
parsley. Simmer one hour longer. Now
remove the meat and press the beans
through a fine seive. Return them to
the soup kettle, add a palatable seasoning
of salt and pepper, and it is ready 10
serve. The quality of this soup depends
largely upon the fneness of the sieve,
which, if too coarse, will make it granu-
lated or settle, if allowed to stand.
COFFEE CHARLOTTE Russo.
Sweeten and flavor one pint of thick
cream with coffee. Beat stiff with an
egg beater. Soak one tablespoonful of
gelatine 10 one tablespoonful f cold
water. Dissolve with one tablespoonful
of hot water. Strain into the cream.
Stir we'll. Line amould with lady. fingers.
Pour in the cream AID keep on ice. One
tablespoonful OF water will not cover the
gelatine, so it must be TIRED occasionally.
that it may al become softened. About
three tablespoonful of powdered sugar
will be enough to sweeten the cream.
Have the coffee very strong for favoring:
one fourth coffee and three-fourThs water
boiled will make 1t fright. Beat the cream
until 1t is thick, setting the bowl contain
ing the cream on a pan Of ice: this will
make 1t thicken quicker. The gelatine
may be dissolved in hot water or hot
coffee, and then strained through a coarse
cloth or wire Strainer into the cream. The
object of using the bit of gelatine is to
keep the whipped cream suff. Cut the
ends of the l~ady-6ngers square across, so
they will stand up in the mould; leave a
little space between them. Pour the
cream into the centre of the mould, trim
the fingers evenly around the top, so
when the russo is turned out it will keep
its proper shape, and set away on ice for
an hour or more. Sponge cake may be-
put in place of the lady-6ngers.