The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-04-22
9uMaEhU1A.
WALNUT PUDDING.

two cups OF graham or whole wheat,
half cup of molasses, half ~teaspoonful of
soda, one cup of milk, steam two and
one-half hours.
CHILDREN's PUDDING.
One egg, one quart buttermilk, n cup
sugar, one-half teaspoonful soda and flour
to make batter. Stir in two cups Of
fresh or canned fruit. Bake or steam and
eat with sweetened cream.
GOLDFISH BALLS.
Pick the fish up fine, and soak over
night in cold, soft water. In the morn
ing wipe dry on a towel, and mix with
twice the quantity of cold mashed pota-
toes. Dip into egg and bread crumbs and
fry.
PLAIN EGG oMELET.
Soak a teacup of bread crumbs in a cup
of sweet milk over night, three eggs, beat
the yolks and whites separately. Mix
the yolks with the bread and milk, stir
in the whites; add a teaspoon Of salt fry
brown.
WATERS.
Take two tablespoonful Of rolled white
sugar, the same of butter, one coffee-cup-
full of flour and a teaspoonful of essence
VI u w I'LL OIOuSh LII q l1lCh
batter. Bake in buttered waffel irons, and
then strew white sugar over them.
TRIPLES.
Two eggs, a t~easpoonful of salt, mixed
with 4fcient -four to make stiff enough
to roll out. Roll thin as paper, and cut
into strips a quarter of an inch wide and
three long. Bake in boiling lard, and
while hot dust with pulVerized sugar.
RICE CREDIBLE CAKES.
For a small quantity, say one quart
bowl full, take two-thirds of rice Cooked
to one-third -four, three teaspoons of bak-
ing powder, sweet milk enough to make
ut the right consistency, and one egg, well
ten; fry on a hot griddle, well
J ceased.
CRACKER DESSERT.
Lay whole soda crackers separately on
a plate; soak in a little boiling water and
cover with sweetened cream. Lay a
small piece of jelly on each. This simple
dessert comes handy sometimes when one
is in great haste, the only trouble is in
soaking the crackers just enough.
COFFEE CAKE.
One cup of strong coffee, one cup of
lard and butter (mixedj, two-thirds cup
molasses, two-thirds cup of brown sugar,
two eggs, n t~easpoonfuI each of pepper,
cloves and soda, one cupful of raisins:
add from two to three cups of -four. After
baking, wrap in a cloth to prevent the
aroma from escaping.
C%RULLERs.
One cupful of sugar, a piece of butter
the size of al egg, rubbed we'll into the
sugar. Two eggs beaten into the sugar
and butter, one cupful of milk, three tea
. spoo1fuls of baking powder mixed in a
cupful of -four; add a little salt if the but
ter is not sailed; flavor with u teaspoon
fuls of lemon extract. Mix very soft.
BAKED STUFFED FISH.
Wash thoroughly and dry by rolling in
a towel. Salt and pepper to taste; fill
the cavity with stufing sauce as used for
fowl, sew up and place in a baking pan
with a cupful of boiling water and two
ounces of butter. Basic two or three
times during one hour, which it will take
to cook it. Serve with white gravy or
mashed potatoes.
MUFFINs.
Scald one pint of milk, take it from the
fire, add four ounce Of butter, and when
lukewarm add a half-cup of yeast, or a
half yeast cake dissolved. When the but
ter is melted add a t%easpoonful of salt, a
~teaspoonful OF sugar and Il pints of sifted
flour. Beat thoroughly, cover, and stand
in a warm place until very light. Bake
the same as Yorkshire mullins.
CONFECTIONERY CAKE
Two cups of sugar, one-half cup of but
ter, n cup of water, three cups of -four,
whites of four eggs, three t~easpoonfuls of
baking powder. To one-half of this mix
ture add one large tablespoonful of mo-
lasses, one cup Of r%aisins, stoned and
chopped, one t~easpoonful each of cloves,
allspice, cinnamon, one-half a t~easpoonfui
of nutmeg, one tablespoonful -four. Bake
in four layers, two of each kind, and put
together with boiled f~rosting.
RYE AM WHEAT CREDIBLE CAKES.
Mix equal parts of rye and wheat -four,
To two teacupfuls Of this add a TEASPOON
full of salt, two ~teaspoonfuls baking DOW
der, Il teacupfuls sweet milk, two table
spoonfulS each of butter and sugar and
two well beaten eggs. Beat we'll together
and bake on a hot creased griddIe and
serve at once. Griddie cakes of anvkind
should not stand long after baking.
JELLY.
Dissolve a box a. ounces) of g~elatine
in a teacup of cold water, add nearly a
quart of boiling water, FIVE sliced lemons.
a t~easpoonful of extract of cinnamon and
a pound of sugar. Let cool and stir in
the beaten whites of two eggs; strain,
pour in a jelly mold and set in a cold
place to harden. When ready to serve
turn out on a fat glass dish, and serve in
little glass fruit dishes, with a pitcher of
whipped cream.