The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-09-09
Gona&h01A.
RICH BREAD.

RICH BREAD.
Two cups milk, two cups boiled rice,
one CUP white corn meal, three eggs we'll
beaten, two tablespoonful butter, tea
spoonful salt. Bake in a hot oven, in
rather shallow pans.
TOMATO CATsUP.
Cut ripe tomatoes into thin slices; then
put into a stone jar a layer of tomatoes
and a layer Of salt, and stand aside for
three days. Then press through a sieve,
and spice to taste, bottl2 and seal.
GOLD FEATHER CAKE.
One and d half cups sugar beaten to a
cream with half a cup of butter, half a
cup of cold water, two cups sifted -four.
II teaspoons of baking powder, three
eggs. Flavor with one ~teaspoonful of
lemon extract.
VANILLA SNOW.
Cook ore cupful of rice in a covered
dish 10 keep it white. When nearly done,
add one cupful Of cream, a pinch of salt,
the beaten whites of two eggs and a cup
full of sugar. Flavor with vanilla. Pile
in a glass dish and dot with jelly. Serve
with cream and sugar
SUGAR CAKES.
One cup butter, one cup sugar, f ur
cups -four, two eggs, one t%easpoonful
vanilla. Cream, butter and sugar, mix
with the beaten eggs, add the four and
the favoring, rel out very thin, and bake
in a moderate oven, sprinkling the cakes
with ~granulated sugar just before baking
R JELLY.
Pick ripe currants from the stems, and
put them in a stone jar, mash them, and
set the jar in a large iron pot and boil.
Pour the fuit in a flannel Jelly bag, and
let drip without squeezing To every six
pints of juice add four pounds of sugar.
Boil twenty minutes, skim. When thick
put in glasses, let cool, and cover close.
CREAM COOKIES.
To one cup of thick, sour cream add
n ~teaspoonful level full If soda, n
and One-hslf cups %granulated sugar, one
egg, one heaping teaspoonful Of baking
powder, a pinch of salt, carraway seed or
any other faVoring you prefer, and -four
enough to make a stiff dough; roll out
thin, sprinkle sugar over it, and pass the
rolling plnover; cut out and bake quickly.
SMALL PICKLES.
Wash and wipe 100 small cucumbers,
and place them in jars. Cover them with
oolll 6 brine, strong enough to bear an
egg; let stand twenty-four hours. Then
take them out, wipe, place in clean Jars,
and cover with hot vinegar spiced with
an onion, twelve whole cloves, one ounce
OF mustard seed and three blades of mace.
They Will be ready to use in two weeks.
VERY NICE o~RooUETrEs.
A nice way to use cold beef for supper
or luncheon is to take one pint of chopped
beet, four medium-sized potatoes. Juice of
half a lemon, half a cup of stock or hot
water, one teaspoonful of onion Juice. salt
n pepper. Mix all together, shape
nicely, dip IN beaten egg and cracker
CRUMBS, and fry in boiling lard two or
three minutes until they are a delicate
brown.
UPERIOR BLACKBERRY WINE
Brulse the berries, measure them, and
to every gallon add a quart of BOILING
water. Let this stand for twenty fo1111
hours, stirring it three or four times dnr-
ing the interval. The third day strain off
the juice, and to every gallon of this
sTalned liquor put two pounds of refined
sugar. Cork it tight and let it stand un-
I'll COOL weather, when you will Lave a
WINE mat you never voluntarily be with
out, aslt will be found so eficacious in
SICKNESS, and a good and harmless tonic
for the feeble and convalescent,
SUMNER PUDDING.
Butter a plain charlotte mold and line
it with neat slices of bread; then FIJI it I'D
with any kind of stewed fruit (~currants
and rasPberries, plumbs and apples or
apples and blackberries, etc. Law niece
OF Grumb of bread on the top, cutting it
20 III exactly (all crust must be removed
ron the bread used for this puddingl-
~no stand the mold in a cool place til
ue1t Gay; then turn it out, and serve
Nun custard or cream poured over II
moose Juicy, well-colored fruit, so as to
"ohpl5tely ~saturate and color the bread