The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-11-17
HOUSEHOLD.
BROILFD SAUSAGES.

DIl them IN IWO, eLISUlI"1SC P1oCO
them between a double wire broiler,
n broil on the fat side first, and
then turn and broil on the other.
Turn a mound of hot apple sauce in
the centre of a hot, fiat dish, arrange
the sausages upon it and serve.
MUSHROOMS AND EGGS.
Cut mushrooms in halves, stew for
ten minutes in a little butter, salt and
pepper. Drain, put the mushrooms in
a deep dish, break enough eggs over to
ove the top, season with salt and
pepper, spread the top with bits of
butter and grated bread crumbs; bake
until the eggs are set.
TARTARE SAUCE (HOT, FOR BROILED FIsH).
One tablespoon vinegar, one tea
spoon lemon juice, one saltspoon salt,
one tablespoon Worcestershire sauce,
one third cup butter. Mix the vinegar,
Iemon-iuice, salt and Worcestershire
sauce in a small bowl, and heat over
hot water. Brown the butter in an
Omolet-pan and strain into the other
mixture.
TOTTENHAM MUFFINS.
One quart of -four, three eggs, one
gill Of yeast, a tablespoonful of butter,
salt to taste, milk sufficient to form a
batter. Place the butter near the fire
where it may dissolve, but not get hot.
Beat the eggs till they are thick, add
them to the -four, with as much milk
as Will make a thick batter; stir in the
melted butter and salt; lastly a gill of
yeast. Bake in muffin hoops.
CHICKEN CROQUETTES.
One cup cold roast chicken, one half
cup stuffing, one egg, white sauce, salt
and pepper. Chop the chicken very
fine, mix it well with the stuffing and
beaten egg. Cook one tablespoon of
-four in n tablespoon of hot butter,
add hot milk gradually, using enough
to make it thick. Moisten the chicken
with the sauce, add salt and pepper to
taste. When cold and hard, shape
into rolls, cover them with fine bread
crumbs, roll in beaten egg and crumbs,
and fry one minute in deep fat, hot
enough to brown bread while counting
forty.
DROWNED EGG PLANT.
Boil an egg plant in water which has
been sailed, until it is perfectly soft;
when done take it out of the water,
cut it in half and scoop out all the
inside, mash it very fine and to every
teacupful of mashed egg plant add n
tablespoonful of grated cracker and a
dessert spoonful of butter, with salt
and pepper to taste. Put it in the
dish it is to be served in, beat an egg
light, spread a portion Of it over the
egg plant. then strew on some grated
cracker lastly spread over the remain
der Of the egg. Set in the oven and
brown it. Serve it hot.
PARsNIP CAKE.
Boil your parsnips till perfectly soft;
pass them through a colander. To one
teacupful of mashed parsnip, add n
STUART of warm milk, with a quarter of
a pound Of butter dissolved in it, a
little salt, and one gill of yeast, with
-four enough to make a thick batter.
Set it away to rise, which will require
several hours. When light stir in as
much flour as will make a dough,
knead it well and let it rise again.
Make it out in cakes about a quarter
or half an inch thick, butter your tins
or pans. put them on and set them to
rise. AS soon as they are light bake
them in a very hot oven. When done
wash over the tops with a little water.
and send to the table hot. These bis
cults do not taste of the parsnips.