The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-07-01
Munsfhn1A.

Do fanf for one instant in boiling water,
and he scales will come off much more
easily
GUIDE ~CEREALINE.
Prepar. the cereaIine as usual the day
before, aud FL small cups with it. Turn
it cut the lex morning, and eat cold
with cream.
CORN BREAD.
One cu2 # flour, two cups of Indian
meal, butter the size Of an egg, sweeten
and salt t , taste, one teas oonful Of soda,
one cup of sour milk or buttermllk.
~CARNAFFs.
Take some cold cooked nam and chop
it fl lie, season with pepper; put a table
spoonful ot butter and an even tablespoon
full of q .ur in a saucepan, mix, and add a
gill of cream.
QUICK BISCUIT.
Two cups fJuc, one tablespoonful mixed
lard aud batter, one cup milk, one heap
ing t~easpoonfut baking powder, pinch
salt. Handle little, roll out and cut
| gu OK Y. AID bake i'll a steady oven.
CHOCOLATE III
Allow 4 pound of icing sugar to
every two ounces # chocolate CRATE the
latter int5 Il sauce pan, and mix with 1t
eight tablcspo nfulS Of water; stir well,
and let it COX gently for ten minutes,
then add the sugar, and use while warm.
NJ
One cup IF maple sugar, one-haf cup
each Of butter AID sour cream, one egg,
one. half ~teaspoonfui Of soda, one tea
spoonful each of cloves, cinnamon, and
nutmeg, and one cup Of chopped raisins.
Knead as little as possible. Bake like
cookies.
POTATO SUI.
Three pints of rich milk, one pint of
mashed potato, two tablespoonfulS OF but
ter, salt and pepper to taste. Boil the
milk. adj the potato and boil again, stir
7 ring frequently, that the potato mag be-
come thoroughly dissolved, and season
just before serving. Sac7e very not,
PUREE OF CELERY.
Boil two heads of celery in plenty OF
sailed water WITH an onion, a blade OF
mace and some whole pepper. When
done drain them and pas, them through
q hair sieve. ACIG d pl CC u OOCCSL IL q
saucepan, nix a little -four with it, then
the celery pulp and work it well on the
fire, adding a little can Of milk and
some of the gravy of the ducks.
BAKED RICE WITH CHI EsE.
One pint of boiled rice, half a cupful Of
grated cheese, placed IN alternate layers
in q buttered earthen dish Spread pow
dered cracker over the top with bits OF
butter, and over the whole pour One egg,
well beaten, n cupful Of milk. one salt
spoonful of dry mustard, half a teaspoon
rul Of salt ana a shake Of cayenne pepper,
thoroughly beaten together. Bake twenty
minutes il a quick oven, and serve very
hot.
H~ORSE-RADISH SAUCE.
Mix two or three heaping tablespoon
fuls Of fresh grated horse radish with
twice as much cream. Salt 1t lightly and
stir in an equal n imber OF desertSpOonfulS
of vinegar with a t~easpoonful of sugar
Add a little pepper-sauce or cayenne il
very hot sauces are liked. Tn S sauce is
, good either hot or cold. Ii preferred hot
it must be warmed in a Couble boiler
taking care that it does not boil, or it will
curdle. 1t is especially good with roast
beef, either hot or col !.
ACUP OF COFFEE.
Coffee is far more delicious when made
with egg than it Is without. tne egg tc
a teacupful of ground coffee is about the
right proportion for a rich extract, bu
less than this can be easily used, by add
ing a teacupful Of cold water to a we'll
beaten egg, and using enough of this mix
ture to thoroughly wet the ground coffee
Beat an egg thorou- hly, add two table
spoUnfuls Of cold milk; pour this mixturt
into a pint Of boiling milk, let scald bu
not boil. Try this when you have NJ
cream for breakfast coffee.
~GoosEBERRY Dbl
There are green go~o8eberries already
in market. This calls to mind the de
lights Of a fruit batter pudding made will
gooseberries. An English batter puddin!
is a delicious dessert, especially wheI
made with fruit, but requires care i
preparation The ingredients are a pin
of milk, a teacup of pastry -four, five eggs
half a t~easpoonful Of salt and a pint Q
fruit. If goo cherries are used, simpl
ahead and tail them, and set them aSid
PILL the batter is prepared. Separate tn
whites and yolkS of the g Mix tn
= flour with cough milk to make a smoot
batter, add the yolks Of the eggs, beate,
tho oughly, and then the rest of the mil
and the salt, and finally the whites of tn
eggs. Turn half he batter into a well
creased tin mold, add the gooseberrie
n the remainder of the batter. Sus
pend the-mQld in a pot of boiling water
and keep the water boiling around it fo
II hours. Serve II with a nice hard sance