The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1890-08-12
1unsEhU1d.
CORN PUDDING.

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Cut from the cob three piuts Of tender,
young corn, and tire, fresh egg beaten
very light, two heaping tablespoonfuls of
butter, salt and pepper to taste, and one
~teacupful Ct sweet cream. Bake for one
hour.
CUsTARD PIE WITHOU MILK.
Wet a heaping tablespoonful of corn
starch with cod water, add boiling water
till it is as thick as thin cream, beat two
eggs, add three tablespoonful Of sugar,
put in the cooked starch, beat well, flavor
20 taste, and bake as usual.
DEvILLED CHICKEN
Cut the remains of cold cooked chicken
into neat pieces, duSs each piece highly
with CAYENNE and salt. Put a tablespoon
full Of butter in a chafng dish, when hot
aid two t~ablespoOnfulS Of stock or milk,
Tut in the pieces Of chicken, and, when
thoroughly heated serve.
BEEF.
Have chopped fine one pound of lean
beef, put a tablespoonful Of butter IN
your chafng dish when hot put in the
beet. and stir constantly for about two
minutes, dist with salt and pepper and
serve at once. This, if prepared nicely
and served very hot, is both delicious and
Wholesome.
GRAPE JELLY.
Stem rine grapes and put in a preserve
kettle. let come to a boil, mash and strain
Put the lice on to boil for twenty min
uteS, when add three-quarters of a pound
Of sugar to every pint Of juice, skim while
boiling, let cook fifteen minutes. Green
grape jelly may be made the same way,
but viii require a pound of sugar to a
pint Of juice.
COCOANUT BALLS.
Measure two Gu S of freshly grated
cOcoaLuts. Beat the whites of two eggs
to a stiff froth, add our tablespoonfulS of
powdered sugar, mix carefully, and then
stir this into the ~cocoanut. Form into
tiny pyramids. using sufficient sugar to
stick them together. Place them on
creased paper and bake in a moderate
oven until a golden brown.
CANNED PEARS.
Pare, cut ia halves and remove the
core. Throw in very cold water; when
sufficient to put up a. one time is pre-
pared, drain and weigh, put in a preserve
kettle, cover with boiling water and sim
mer about twenty minutes. Make syrup
Of a quarter of a pound Of sugar and a
pint Of water for every pound Of pears,
let boil and skim. Lift the pears carefully
from the kettle and drop one piece at a
time in the boiling syrup, let them heat,
put in the cans and seal.
TAPIoCA PUDDING.
Soak one-half cupful Of tapioca for
three or four hours in just enough water
to cover it, then stir the tapioca in a pint
of boiling milk. Beat the yoIks OF three
eggs with two-thirds Of a cupful Of sugar
and a bit of salt, then add this 70 the milk
and tapioca. Take from the fire, and beat
in gradually-a spoonful at a time-the
whites Of the eggs beaten very light, and
set to cool; or the whites may be spread
on top, and the pudding set in the oven
till of a light, delicate brown.
SNOW soUFFLE.
Take half Of a small box of gelatine,
dissolve it in it a pint-bowl half filed
with cold water. When quite melted fill
the bowl with boiling water and stand it
on the back Of the range; then add one
cup of white sugar and the strained Juice
of two lemons When all Is dissolved
and cooled, begin to beat in a large basin
the whites of two eggs, AMI add, as you
do so, one tablespoonful at a time of this
gelatine mixture; continue this process
slowly, till all is mixed. A great deal
depends on putting in the mixture bv
slow degrees, and steady beating. It
should be quite stiff and white like snow,
Set IN a mold on ice till stiff. This will
make one quart of jelly.