The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-07-22
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COOKIES.

One cup each Of lard and sour milk,
two cups Of sugar, one ~teaspoonful OF
soda, flavor with lemon, add -four to
knead well, and cook in a quick oven.
CREAM ooKIE
One cup of maple sugar, one cup sour
cream one ~teaspoonful Of soda, a little
nutmeg, one t~easpoonful caraway and
-four to make a stiffbatter; roll thin and
cut bake IN a quick oven.
CREAM PIE.
One pint of milk, the yolks of two eggs,
one cupful maple sugar, two spoontuls OF
-four; boil till it begins to thicken, flavor
with 'emon; put into the crust bake
and use the beaten whites Of the eggs for
frOsting.
TO MAKE RASPBERRY JAM.
Put six quarts of raspberries in a por-
celain-lined kettle, add two quarts and a
pint of ~granulated sugar. Mash the fruit
with a long wooden spoon, stand over a
quick fire, boil and stir continually forty
minutes. Pnt away as directed for jams.
GINGER SNAPS.
One quart of New Orleans molasses,
one pound Of brown sugar, three-fourths
pound of lard and butter mixed, and n
tablespoonful of salt, two tablespoonfuls
Of ground cinnamon, the same of ginger,
-four sufficient to make rather a stiff
dough; roll very thin.
APPLE TAPIoCA PUDDING.
Soak a large G. feecupful of tapioca in
three cups warm water two hours; slice
one pint Of sour apples into a pudding
dish; sift sugar over them, and pour the
tapioca over them; cover with a granite
pie plate and bake one hour; eat whipped
cream or butter AID sugar sauce with it.
RHUBARB JAM.
Wash the young rhubarb, and cut it
into pieces about an inch long. Do not
peel it. Weigh, and to each pound allow
three quarters of a pound Of sugar. Pun
all in a porce,ain-lineC kettle, bring slowly
to a boil, then boil and stir continually
for three-quarters of an hour. Put into
Jars or tumblers, and tie as directed.
B-LACKBERRIEs.
To every pound of b~lackberries allow a
quarter pound of sugar. Put the berries
in a porcelain-lined kettle, cover them
with the sugar, and ct stand one or two
hours, then add q quarter-teaspoonful of
powdered alum to each quart of fruit.
Stand over a moderate fire, and bring to
boiling point. Skim, and can Immediately
as directed.
CoMMoN FRUI CAKE.
One cup butter, two cups sugar, one
cup molasses, two eggs, two teaspoons
cream tartar, one heaping teaspoon each
of cinnamon, cloves and aIlspice, one nut
meg, one pound of raj ms, stoned and
chopped a little, and rolled IN -four, one
half pound Of currants, five or six ounces
citron, one teaspoon soda dissolved in
one cup of milk. Add -four to make a
stiff dough. Test by baking a small por-
ton first.
THICKENED MILK.
With a little milk, mix smooth a table
spoonful of -four and a pinch O. salt. Pour
upon it a quart Of boiling milk, and when
it is thoroughly amalgamated, put all
back into the saucepan and boil up once,
being careful not to burn, and stirring all
the time, to keep it perfectly smooth and
free from Jumps. Serve with slices of
dry toast. 1t is excellent in diarrhOea,
and becomes a specific by scorching the
-four before mixing W tn the milk.
MARBLED CHOCOLATE CAKE
Butter, one cup; sugar, two cups; -four,
four cups; sour we'll beaten eggs; n cur
Of milk; baking powder, two teaspoonfulS;
vanilla, n ~teaSpoonful. Take out one
cup of this batter and mix with it four
tableSpoonfulS Of grated chocolate dis
solved IN a little milk. Cover the bottom
OF the pan with white batter, and drop
upon 1t, IN places, spoonfuls of chocolate,
forming rings, then another layer of white
batter, and so On until all is used. Bake
IN a moderate oven.
BEEFsTEAK JELLY.
10 make this get a knuckIe of beef c7t
the meat all off the bones into small nieces.
break the bones and throw them into .
kettle, and allow one quart of water for
every pound Of meat. When it beoine to
boil skim as long as any scum rises Set
the kettle on the back of the stove 81 the
meat will cook slowly for FIVE hours. then
add salt to season, and skim out meat and
bones. Strain the rest and set awav to
cool; then skim all the fat off and Won
have a firm Jelly which is ready for SOUPS,
CREAM SALAD DRESSING.
6Olks OF three hard boiled eggs, one
tablespoonful of melted butter, yolk OF
n raw egg, two tablespoonful of vine.
gar, M glib of thick cream. half ~teaspoon-
tul Of salt, quarter t~easpoonful of black
pepper. Mash the hard boiled volks until
fine, then add the raw yolk and work
with an elastic-bladed knife to a perfectly
smooth paste; then add the salt, pepper.
and melted butter, then by degrees the
cream, working and stirring all the while.
now add the vinegar, mix well, and it is
finished.