The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-04-08
MUnsEhU1A.


Three cups of milk, three cups of -four,
three eggs and q little salt. Drop into hot
fat and they will pop over.
SPICE CAKE.
One pound of -four, one-haf pound OF
9 one-half pound of butter, four eggs,
n cup of sweet milk, two tablespoons
of baking powder, one tablespoonful each
of cloves, cinnamon and nutmeg.
CREDIBLE CAKES.
Sift II pints of -four with two tea
spoonfuls of baking powder, add four
~teaspoonfuls of sugar, half a teaspoonful
of salt, two eggs and half a pint of milk.
Bake on a hot, creased griddle, and sift
with powdered sugar.
COLL sLAw.
Take n quart of finely chopped cab
bage; add to it three tablespoonful OF
thick sweet cream and stir well, adding
one t~easpoonful of salt, one heaping table
spoonful of sugar and pepper to taste.
Lastly, adj half a pint of good cider vine
gar.
PICKLED ONIONS.
One gallon onions, after pairing; let
them stand n salt and water twenty-four
hours; two quarts vinegar; heat, drop in
the onions and cook until fork will pene-
trate them; put in a jar, and add one
ounce white mustard seed, whole. Turn
the vinegar over while hot.
HARD GINGERBREAD.
One ~teacupful Of molasseS or a half-cup
each of molasses and sugar, three table
~spoonfuIs shortening, two tablespoonfuls
water, warmed if butter is very hard, one
t~easpoonful each OF ginger and soda, a
little salt, -four to make a dough stiff
1 enough to roll in fat cakes the size of the
baking pan.
BROWN BREAD.
Scald one cupful of Indian meal, add to
this one pint of sweet milk, and stir till
the meal is well mixed, three quarter of
a cupful of molasses, n te%aspoonful each
Of salt and soda, and Graham meal enough
to make a batter that will pour with great
difficulty. This makes n large loaf.
Bake II hours.
LEMON AXE
Two c1pfuls of sugar, one-half cupful
of butter, three eggs, one cupful Of milk,
three cupfuls of -four, three level tea
spoonfuls of baking power; bake in layers.
For the Jelly use the grated rind and juice
of two lemons, one cupful of sugar, n
egg, one-half cupful Of water, one tea
spoonful of butter and one tablespoonful
Of -four mixed in a little water. Boil
until it thickens, let it cool, and spread it
between the layers of cake.
CLAM FRITTERs.
Make q batter of one pint of milk, one
pint of -four, three eggs, a pinch of salt
and a very little grated nutmeg; beat the
whites of the eggs very stiff first, then
add one yolk at a time and beat, adding
alternately -four and milk; add also a tea
spoonful of melted butter, then add the
CLANS, either whole or chopped; if chopped
use care not to break them when mixing
them with the batter; drop them by spoon
fuls into boiling fat and brown well.
ORANGE PIE.
We make an orange pie that is delici-
Gus. Mix a tablespoonful of corn starch
with a little cold water and put it into a
When cool add the Juice of one sour
orange, a little Of the grated peel of a
sweet one and the yolks of two eggs
Bake with one crust in a slow oven.
When done beat the whites of the eggs,
with a spoonful of sugar, to a stiff froth,
spread it On the pie and brown slightly
in the oven.
BEEF STOCK.
To make this get a knuckle Of beef, cut
the meat all off the bones into small pieces;
break the bones and throw them into a
kettle, and allow one quar- of water for
every pound of meat. When it begins
to boil skim as long as any scum rises.
Set the kettle on back of stove so the
meat Will cook slowly for five hours, then
add salt to season, and skim out meat and
bones. Strain the rest and set away to
cool; then skim all the fat off and you
will have a firm jelly which is ready for
soups.
COTTAGE PUDDING.
One cupful of>sugar, one tablespoon
full Of butter, two eggs, one cupful of
sweet milk, three cupfuls Of -four, or
enough to make tolerably stiff batter, one
half teaspOonful of soda, one t~easpoonful
of cream of tartar sifted with the -four,
one t~eaSpoonful of salt. Rub the butter
and sugar together, beat in the yolks,
then the milk and soda, the salt and the
beaten whites alternately with the -four.
Bake in a buttered mold; turn out upon
a dish; cut in slices and eat with LIQUID
sauce.
CHICKEN IN JELLY.
Put a fowl on to boil in cold water
enough to cover it, add salt and pepper
and a s~altspoonfm of sage, allow # to
cook until all the bones can be easily re-
moved, reduce the liquor to a little less
than a quart, strain it, and when cold re-
o all the fat. Cut the white meat
inlo strips and the dark meat into dice
ike pieces, boil three Oh four eggs hard
n slice them thin, dissolve one-haf a
package of gelatine in one cupful of cold
water, heat the broth and add the gelatine
with a ~saltSpoonful of mace. Place strips
and dice of the meat in a mold and q
layer OF egg slices, with a good supply OF
capers sprInkled over; let the broth be-
come nearly cold, then strain it over the
chicken, and place the mold where it will
hecnmn thnrnnnhlu cold Ill., =: