The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-11-18
N0nsEknIa.
COOKIES.

Two cups Of sugar, one of butter, one
Of sweet milk, two eggs, II teaspoonfuls
Of soda. p t~eaSpoonfuls of cream of tartar,
Eve cups Of -four. Roll quite thin and
and bake in a quick oven.
APPLE FRITTERs.
One cupful Of sweet milk, a little salt,
TWO eggs, one teaspoonful of baking
powder, ard -four to make a batter thick
enough to drop Iicely from a spoon chop
two apples fine and mix with the batter.
Fry in hot lard. Serve with powdered
sugar or syrup.
HoMINY.
Wash one cupful of hominy in two
waters. Pour into it four teacupfuls of
boiling water, gradually, stirring steadily.
Add a tablespoonful of salt; boil from
three GUAR ers to a whole hour. MAY be
served at any meal with meat of any kind,
or it may be eaten hot or cold with milk.
CRAB-APPLEs.
Pour two cupfuls of boiling water over
half a box of gelatine, add a spoonful of
cool, beas in the whites of three eggs
beaten stiff In a deep glass dish have a
quantity of preserved crao-apples placed,
and pour the gelatiue custard over. Place
on ice until ready to serve.
WHIPPED CREAM.
Place the cream in an ice chest or where
it will be very cold pefore you begin to
whip it. Whip M pint of cream, and as
the top thi 2kens, skim it off into another
T-E Ill . 81 = IL Als1
to taste with powdered sugar and add II
teaSpoonfuls of vanilla. II 1t is too ri Ii,
or there is not enough cream after it is
whipped, add the we'll beaten whites of
three eggs. Serve in small glasses or
cuStard cups.
SHORT CAKE.
Make like soda bis cult; butter the size
Of an egg rub bed into a quart 0: flo II, n
cup of milk or water, one teaspoonful Of
soda, two OF cream tartar, pinch Of salt;
roll rather thin and cut size of your tin,
butter q little, then put on another piece
same size, bake, split open, butter, spread
with berries, sprinkle Eith sugar, add the
other r lst, butter, cove with berries md
sugar, then pour rich sweet cream, or
whipped cream over the top.
DAINTY CORN E ACFFINS
Beat together, in order m ntioned, two
eggs, two tablespoonfuls of white sugar,
u cups sweet milk, a Tablespoonful of
salt, a cupful of Indian meal (white pre-
terTed), two ~cuofuls Of dou. Suited with
two heaping teaspoonfuls of baking pow
der and one tea ,poonfu of melted butter.
Bake IN hot gem pans for twenty minutes,
IN hot oven Delicious. Water may be
used instead Of milk. Those left over
may be re, heated by scanning, or may be
used for the foundation of buildings.
TOMATOES WITH EGGS.
Peel the tomatoes and set them close
together in an earthen dish, which must
arSt be buttered. Now scoop out spoon
tuI from the middle of each and chop it
Inc. MInce a small onion and fry brown
IN a spoonful Of butter, add a cupful of
Dread crumbs and a sprig of minced pars-
icy, with salt AMI pepper to taste. Mix
viii the tomato and fill the cavities with
IT, Sprinkle bread crumbs over the
whole, cot with bits of butter, and bake
Tor ha.E an hour in rather a quick oven
"hen brown, break over the top an egg
tL each person to be served, and return
10 the oven for five minutes.
CREOLE PANCAKES.
ms is a delightful per dish, and
may be eaten with either butter or sugar.
sumo persons have called them "quire of
p p"pG5 cakes, as each cake, when properly
maue' IS as thin as a sheet of writing
Paper POI Silt a pint and a half of -four;
0 Do;iI 70 taste. To a cupful of right sour
b% oaa P1t a half-t- aspoonful of soda, and
oSJ u. Il loans, Pour into the -four,
" aoG TOUR eggs, slight y beaten, and enough
mill. water to make a THU batter. All
t I,.A makes the cakes hard to turn. Grease
coo gItuoie We'll and cover it with a thin
kkTslng OF butter. Turn quickly with a
III IN each hand Serve hot and cut