The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-11-04
AousthO1d.
PUMPKIN PASTRY.

R,Ya pumpkin and mash it up. Season
uItb napoer and salt to taste and add a
taoSnhonfull of cream. Make . pudding
ras+ 70 pus round it. Bake thoroughly.
sTEwED PRUNEs.
Wash drain. cover with cold water, let
coax several hours or over night. Stew
in this water, add sugar to taste, with
INST enough water t o cover. Fine; served
yery COLI, with any forms of bread given,
are highly nutritious and gently laxative.
POTATO o
Three pints Of rich milk, one pint of
mashed potato, two tSblespconfuls of
butter, pepper and salt to taste. Bo the
milk, add the potato and boil again, str
ing frequently that TIE potato may become
thoroughly dissolved, and season just
before serving Serve very hot.
CRISP COOKIES
One-haIf pound sugar, one half pound
i5ur, oue-q1arter pound of butter, a third
Of a nutmeg, three eggs. Cream the but
ter, add the sugar and yOlks of the eggs,
beat until light; stir in the stiff-beaten
whites. the nutmeg and -four; -four the
board, roll cut and bake in a quick
oven.
ONION SOUP.
Three pirts of milk in which six good
Rized onions have peer boiled makes a
delicious soup. >easoned to taste with but
ter. salt ana pepper, thickened, if desired,
with d tablespoonful of cOrnstarch made
smooth in cod milk. Onions are much
nicer boiled n mIlk than in water.
QUEEN FRITTERs.
Take one glass 81 water and two ounces
of butter AID put on the stove in a auce-
pan. When this ome to the boil, add
half a uud OF dour and stir till S if.
Take off tae fire and add six raw eggs
separately, beating each one as added I'LL
soft dough results, then fry in lard IN
pieces the SIZE 0: a walnut.
APPLE VAPIoCA
Soak a cup of pearl tapioca in a pint of
water two hours, stir in three-fourths OF
a cup Of white sugar. add one half tea
spoonful of salt su1 a cup Of thin cream
or new milk. J~e~l, quar- er and core
eight large apples (Gree lings preferre },
and put in al earthen pudding dish, CRATE
slittle numeg on t p, and bake an hour
and a quarter in a slow oven. Serve with
whipped cream.
CHOCOLATE FILLING FOR AXE
Crate such a quantity of chocolate as
you may desire I use 8oOut half of a
square,. into a small tin pan, and set it on
the back Of the stOVe to melt. Then beat
the whites of one or two Eggs with sugar
as you do for unboiled frOsting, aud stiT
it into the pan with the chocolate. Flavor
with vanilla, and spread between the ay-
ers and on top of the cake when the cake
has cooled.
LEMON SAUCE
Mix a tablespoe nful Of c3rnstarch with
three tabl-spoOnfuIs of cold water, stir
into a ~teacupful of boiling water, boil till
clear and bake; add grated yellow rind
the juice Of one lemon, with a cupful OF
graduated sugar. Simmer two minutes.
Beat one egg, and two tablespoonful
cold water, pour the boiling mixture INTO
this, stirring rapidly, return to fire; re-
move soon as it begins to simmer.
CREAM CHOCOLATES.
One quart Of fine white sugar, half a
pint of boiling water, half a pound OF
bakers chocolate. Pour the water on
the sugar, mix well, and leave it to boil
ten minutes without stirring. Place the
saucepan IN cold water, and stir briskly
until 1t becomes stiff enough to handle.
Mold 1t in little balls and put aside to cool.
Break the chocolate in small pieces and
put i IN a bowl in the top of the boiling
tea kettle. When melted, remove the
BOWL and drop in the balls one at a time
take them out with a fork and place on
buttered paper.