The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-09-16
NOnsEhU1d.
JELLY TOAST.

Cut stale bread into neat rounds or
squares; fry each slice in boiling deep fat;
spread it thickly with some fruit jelly and
serve very hot.
POTATO PIE.
Slice eight raw potatoes and cut into
small pieces one half pound of bacon.
Line a basin with some suet pastry and
put in the racon and potatoes; add boiling
water and a little -four to make gravy.
Put to steam for four hours.
CREAM.
One pint Of milk, yolks of three eggs,
one half cup of sugar, flavor with vanilla.
Cook as for boiled custard. Put one
dozen cocOanut cakes in a pretty dish and
strain the hot custard over them. When
cold, whip the whites and pile on top.
APPLE PRESERVES.
Take the red Siberian crab-apple. Wash
and wipe dry, leave the stems Cd, put in
water TO ever, aud let come to a boil.
Take up, let cool, and carefully remove the
skins. Weigh, allow one pound of sugar
to every pound O. fruit. Make syrup,
flavor with the jnIce Of one lemon to every
three pounds. Put the crab apples on,
and cook until clear; put in jars while
hot
BLACKBERRY USE.
Bruise one pound ripe ~blackberries and
add a very little salt. Put in porcelain
lined or granite kettle, and one ~teacupful
of boiling water and stew for three or
four minutes. Meantime stir smoothly
in a bowl two heaping t~ablespoonfuls of
-four with water to make a thick cream ;
add to the berries, and stir constantly till
thickened. Remove, set in very cold
place. Serve with sugar and cream.
SPANISH STEW.
Boil Il pounds steak till tender boiling
gently. Save the liquor. Next day cut
the beef into small pieces, Fut in a sauce
pan with q t~easpOOnful Of butter, one
half pint highly seasoned strained tomato
sauce, and the liquor in which it was
boiled, and let it simmer one-half hour.
Just before dishing, mash fine the yolk of
hard-boiled egg, stir into it n quarter
t~eaSpoonful of curry powder and add to
the stew.
Tomatoes may b. cut in slices, cooked
in butter and with the addition of a table
spoonful or two Of cream or milk. make a
nice addition to luncheon or tea where
cold meat is served. Dried beef, Clipped
ham and Clipped corn beef all be heated
in a chatting dish. Remains of cooked
fish may be heated Up with a little butter
or cream, and if the yOlk of an egg be
added, you will have a palatable dish, only
requiring a moments preparation.
LOAF CAKE.
Five cups of dough, three of sugar, II
OF butter; work the ingredients well to-
gether; add a wineglass of wine or milk,
a half ~teaspoonful of soda dissolved and
strained IN as little water as possible and
tour eggs; work these in the mixture and
add a pound of seeded raisins cut once.
Spice to taste. Line basin with buttered
paper; pour IN the mixture. Bake as
~soon as very light, in a moderate oven.
Make the dough with homemade yeast.
BEEF TEA (sTIFFj.
The only way to have beef tea stiff like
Jelly, if to make 1t W tn the leo of beef
Made of any other part it is always lionid
Meat from the leg with a little of the
bone (Which with the meat shonId he
4nely ~chopped), will make it a stiff Jelly.
Let ooth remain in cold water, with a
EA S"AJ ~ 4d4 oil uOur previous IN
setting it on the fire, ten barely simmer
1t for three or four hours, ALLOWING .
l pound of meat to each quart of water
and let it reduce to nearly half the oman.
tty. When cold it will be stiff as ieIlv-
GOLDFISH ALI
The best Goldfish balls are made of one.
tnlrd picked up cod and two-thirds pota.
!o9s: The dry, salt fish, merely washed
Is lalo IN the pot over the potatoes anC
enough boiling water poured over both t.
just v them The fish and potatoe.
are boiled half an hour, and then the
water is drained off them and tbev arr
shaken in the dry and mashed with = no,
tatO masher till the Jumps are all gone. A
tablespoonful of butter and beaten Goo,
are stirred through the mashed notat zee,
and fish with a spoon, and the coJ6sI
pals are moulded with the hands in roT,nJ
smooth balls. The balls are now nlnnrol
INTO a pot of boiling hot fat deep eno6gf
20 lmmerse them and very hot-as hot es
Aor saratoga potatoes.