The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-12-02
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APPLE CUsTARD.

Pare and CRATE two large, tart appl. /;
ID four tablespoonfuls melted butter,
.;rbt Of sugar., Jul e and grated rind of
Us Iamo1, volks and whites of six eggs,
OoDsrately beaten. line dish with puff
taste, and bake like custard.
LYoNNAIsE POTATOES.
CHIT some cold boiled potatoes into
small square blocks; shred half an onion
fnel5 drop potatoes and onion into boil
inc lard and fry a light brown; drain on
nsper AID serve in a very hot dish. Dust
With powdered parsley before serving.
APPLE AND TAPIooA DD1
To a t~easpoonful of tapioca use a quart
Of boiling water; let stand a while
and soften; sweeten a little, add a
lump Of butter the size of a
walnut, then slice in tart apples,
sufficient to make a layer over the top
Bake until the apples are tender. Eat
with sweetened cream.
FRUIT CAKE.
RaisinS and spices to taste, one cup mo-
hsses, one cup brown sugar, one cup
shortening, two eggs. two teaspoonfuls
soda, three cups -four, two cups dried
lpples (not soaked) Beat al together
and stir IN raisins and spice to suit. Soak
the apples over eight. In the morn ng
put in the moIasses and sugar, boiling
down quite thick.
CRAB APPLE SHORT CAKE.
Two cupfuls of thick, sour cream, a
pinch of salt, a small spoonful of soda,
and -four to make a stiff batter; place in a
deep pie tin and bake a light brown.
Have ready a quart of sauce, made of
c~rsb-apples and sugar stewed thick. Split
the cake when d ne, butter each half and
spread with the sauce. Serve with the
juice sweetened and slightly thickened
With corn starch.
CHEESE sANDwIoHEs.
One-fourth pound f crumbled cheese,
the yolk of a hard boiled egg, a table
spoonful of melted butter, one-half tea
spoonful of salt, a dash of pepper, one
hall teaspoonful Of made mustard, a table
spoonful of milk, and thin slices of bread
or biscuits, lightly but evenly buttered.
Put the hard yolk in a small bowl, make
smooth with a spoon, add the butter,
cheese and seasoning, mixing well, and
lastly the milk.
SAL FISH CHoWDER.
Shred up a pint bowl full cf salt fish,
and let it soak in cold water about two
hours. Fry a few slices of fat salt pork
the same as for clam chcwder, and put in
the bottom of your kettle, then about
three pints of sliced potatoes, three sliced
onions and one pint Of bread CIT mos,
sprinkle with one-half teaSpoonful OF
black pepper, and add hot water enough
to cover; boil until the potatoes are soft,
then add one pint If milk and let it boil
up once, and it is ready to serve. If the
dsh and pork do not make it salt enough
salt to taste.
SPONGE CAKE.
One cup of sugar, one egg, two tea
spoontuls of baking powder, a scant n
half cup of sweet milk, one and one hall
cups of -four and one-t third cup of boiling
water; flavor to taste; beat the egg thor
0oughly, add the sugar and milk, then the
nour, slowly, stirring well, having sitted
tne baking powder in thoroughly; add
seasoning, and when the whole il beaten
We! and the cake bar is ready, add one
rnlFd cup OF boiling water quickly, and
put into the wen at once. This is nice
tor layer cake also. Milk, in place of egg
WIN sugar, Is better for filling and frost
ing too.