The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-08-05
AumsEhpla.
LEMON MARMOLADE.

LEMON M~ARMOLADE.
Peel lemons and extract the seeds. Boil
the peel until soft, add the juice and pulp
with a pound of su gar to a pound of
lemon. Boil until thick.
CAKE WITHOUT EGGS.
Two thirds cup each Of sugar, wa ell
and milk, two cups Of -four, two teaspoon
fuls Of baking powder, one-tlird cup OF
butter, flavor to taste. This is excellent
for layer-cake.
SOFT GINGERBREAD.
One cup of molasses, Oh cup Of warm
water, half a cup of soft butter, n tea
s~poonful Of soda dissolved in the water );
a ~teaspoonful Of ginger and cinnamon
mixed, and two cups Of -four. When
well mixed, drop a tablespoonful in the
pan and bake quickly.
STRAWBERRY TEA CAKE.
Two eggs. reservine the whites of one,
one cupflI Of sugar, butter the size cf an
egg, half cupful of milk, two cupfuls Of
AIUr. one t~easpoonful Of cream tartar, half
q ~teasp2oneul of soda. Bake IN three
LAYERS. White Of one egg beaten very
stiff three-fourthS of a cupful of sugar;
beat again, then add half a cupful of fresh
strawberries bruised to a pulp, and beat
till siff enough TO stand alone This
gives a fill. Of lovely pink color.
sPICBD BREAD.
Sift into a pan One pound of flour, put
into a half pint Of warm milk a half
pound Of butter; stir the milk and butter
in the -four AMI a wine-glassful Of good
Yeast and a little salt mix these we'll to-
gether and set a warm pla e, but not too
warm to ris-; let it rise a full hour, then
add a h~alf-pouud of sugar, a half grated
nutmeg, large spoonful of cinnamon and
a wineglass Of rose water mix these well
into a sponge, pour into a pan, and set to
rise again 1t it rise a half hour, and bake
in a slow oven.
CHERRY JAM.
Red cherries are the best for Jam they
should no be too ripe. If you like to
preserve them whole, make a syrup, put
ting, for every pound Of frost you intend
preserving, one 20 md of loaf sugar into
a quarter pint of cold water, which should
boil for half an h-ur. Have your fruit
picked from the stalks and weighed, put
it gently into the syrup, and let it boil for
an hour, stirring gently and carefully to
avoid breaking the fruit; skim occa-
S~ionally. Put q htCle on a plate, and when
it stiffens the IN is done; put it into Jars,
and let it get quite cold before you
cover it.
APPLE PUDDING.
Pare, core and slice a dozen good-sized
apples. Measure a halE-pound Of brown
suger. Melt four ounces of butter. Cut
a stale loaf into thin slices. Grease a
baking dish that will hold two quarts,
cover the bottom with the s ices of bread
dipped in the melted butter, now cover
this with a thick layer of apples and a
layer of sugar,a and another layer of bread
dipped in the melted butter, and so CON
tinue until the dish is very full, having
the last layer bread, Pack it down well,
cover the baking dish with the lid, and
bake IN a moderate oven two and a half
or three hours. Let it stand in the dish
fifteen or TWEEN Y minutes before turning
out. Sc We warm with hard sauce.
ORAyGE PIE.
Two eggs, n large orange or two
small ones, one half cup Of white sugar,
two and One-ha'f ;a~1leSpoonfuls corn
SLdICIL, Ouc liter, a pinch
of salt, and n pint boiling water. Dis
solve the corn starch in cod water, then
add n pint boili g water, CRATE in the
rind Of the orange (be careful not to crate
too deep. Next Squeeze in the Juice of
the orange, and stir INTO the mixture the
yolks Ct two eggs well beaten, and then
add the sugar ard butter to complete the
custard. For a good frosting take the
whites Of the two eggs, beaten to a stiff
froth, and add four desert spoonfuls of
white sugar. This VIII make one long
pie or two round ones the usual size. Fill
the crust with the custard and place it in
the oven till the crust is done. Next re-
move the pie from the oven, cover the
pie with the frOsting, and replace in the
oven and bake to a light brown. An ex
cellent lemon pie can be made in the same
way, using lemons instead of range