The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-09-30
GunsEhU1A.
SPONGE CAKE.

Three eggs, beat two minutes, add one
and one-half cups of sugar, beat FIVE min
utes, add one cup of -four, beat one min
ute, add one hal; cup of cold water, beat
n minute, add one cup of -four, contain
ing n and one half ~teaspoonfuls of bak-
ing powder, and beat ore minute.
CREOLE PUDDING.
B. at eight eggs with half a pound of
sugar, half a pound of butter and the Juice
Of 4 lemon. Line a deep dish with
puff paste, cover with ounce preserves,
pour over a little Of the mixture, lay on
more preserves, then more of the mixture
and preserves. Bake and eat with sauce.
FLOUR DUMPLINGs.
One-half cup of sweet milk, one heap
ing t~easpoonful of baking powder; mix
stiff enough to form in cakes with the
hands. This makes about seven. Drop
in the kettle where chicken or meat is
boiling (do not let them sink beneath the
water), cover tight and cook fifteen or
twenty minutes.
CRULLERs.
One cupful of sugar., a piece of bu ter
the size of an egg, rubbed we'll into the
-four, two eggs beaten into the sugar and
butter, one cup of milk, three teaspoon
fuls of baking powder mixed into a cupful
of -four. Add a little salt, unless the but
ter is very salt. Flavor with II teaspoon
fuls of lemon extract. Mix very soft.
NICE DESSERT.
No more wholesome dessert can be
made than "pop-overs," if they are light
and well baked, and it is one that is al
~NcF y1Niuorgolu Glxol GOD 1890
ton FIR these is four eggs, two cups of
milk, two cups of -four and salt. They
should be baked in small earthenware
cups, which are sold for the purpose, and
the over must be of moderate tempera-
ture.
BAKED OMELET
Five eggs, half-cup milk, quarter-cup
fine bread crumbs, tablespoonful melted
butter; pepper and salt to taste. Soak
the crumbs in the milk ten minutes; beat
the eggs very light, the whites and yolks
separately; stir the soaked crumbs, the
milk, the butter and seasoning into the
yolkS, and mix the whites in lightly.
Pour into a well-greased pudding dish,
and bake in a quick oven.
SCOTCH PUDDING.
One quart of stale bread crumbs, grated.
and seasoned with salt, pepper and pow
dered sage. Add one pint of minced
boiled mutton, 4 well-beaten egg. one
chopped onion and one pint of mutton
broth. Bake in a hot oven until firm and
Drowned upon the top. When cold, slice
IN thin slices. Beef or chicken SCUM NAV
be used instead of mutton, but the Scotch
receipt calls for mutton.
CHERRY %RoLYPoLY.
Slit half a pound Of -four into a bowl
add one quarter of a pound of suet
chopped fine, about a quarter of a tea,
spoonful of salt and just water enouph tn
make a dough that can be rolled ont on .
board. Roll the crust nealv an inch
thick, spread the cherries evenly over Il
and dredge them lightly with -four. Roll
II up, put 1t IN a Toured cloth and min If
securely. Put it in a pot of boiling water
an0 Doll 1t, without stopping, two hours.
LITTLE SPONGE K
break into separate bowls the whites
"Hu yoINS OF SIX eggs. Add six ounces
oL sugar TO the yolks of the eggs and the
JulS0 oL one lemon. Beat the yolks. sugar
1n4 lemon juice together till the mass
oI?oIeS tnen add the whites of the eggs,
W. TnIcn nave beel beaten to a stiff froth.
Inc whites OF tie eggs must be stirred in
J"eLulY y, so as not to break the mass
"G%n2 and SIX ounces of -four must be
m ntue9, The moment the sponge cake is
FED for@ II must be poured into the small
I'm intended for it, which should be
"; meti creased, and just before they are set
RaL Ine oven dredged with powdered sugar.
a D"4e sponge cake in a steady but mod
eraCely heated oven.