The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-09-29
HOUSEHOLD.
A CHARLOTTE.

PEACH CHARLOTTE.
Line the bottom and sides of a dish
with slices Of fresh sponge cake. Pare
some ripe peaches, cut them in halves,
sprinkle sugar over them and fill the
dish. Then whisk a pint of sweetened
cream as the froth rises, take if off till
all is done. Pile the cream on the top
of the peaches and send it to the table.
MARBLEHEAD CHOwDER.
Fry several slices of pork, and break
up a dozen hard crackers; cut fine
four or five onions. Take out the pork
lay in half the crackers and half the
onions, then lay in the slices of fish,
cod is preferred, and with the
rest Of the cracker and onion; season
with salt and pepper, and cover with
boiling water. Cook slowly an hour.
PUMPKIN PUDDING.
AQuarter of a pound Of butter, sugar
to,the taste, eight eggs, two tablespoon
fuls Of brandy, n t~easpoonful of Gin
namon. one te~aspoonful grated nut
meg. one pint of mashed pumpkin.
Stew the pumpkin in very little water,
mash it fine, and add the butter to it
while it is hot; whisk the eggs and stir
into the pumpkin when it is cool
enough, and add the other ingredients.
Bake n a light paste.
l Z CAKE,
Two cups Of sugar, two cups Of but
ter, J cups of rice flour, half a cup of
wheat -four ten eggs, a teaspOonful of
nutmeg, half a pound of currents, half
a gill Of rose-water, Beat the butter
and sugar very light; whisk the eggs
till they are very thick. and stir in;
add the nutmeg and the -four gradually,
then the rOse-water. Beat the whole
very hard for ten minutes. Stir in the
fruit, which must be Toured, to prevent
it from sticking to the bottom of the
cake. Butter a pan, line it with thick
D we'll buttered, and bake it in a
moderate oven. Or you may bake the
batter in small pans.
POP-OVERS.
Beat two eggs without separating
them, until they are well mixed; it is
not necessary to have them frothy or
light add to them a half-pint of milk,
a quarter of a t~easpoonful of salt, and
then add this gradually to a half-pint
Of sifted flour. The quantities must be
measured carefully, or the pop overs
will be too thick. After you have the
milk added to the -four, mix until per-
fectlv smooth, then strain through q
small gravy strainer; grease your gem
pans, which should be granite or iron;
put them in the oven until they are
very hot; fill them half full of this mix
ture and bake in a moderately quick
oven, about three-quarters Of an hour.
This quantity will make twelve pop
overs, A great deal of the success
depends upon the baking. They must
not brown too quickly, and should be
four times their bulk.
MUTTON BROTH.
Four pounds of the forequarter of
mutton. Remove all the fat and pink
skin Cover with cold water, remove
the skIm as it rises, and, when it has
boiled five minutes, pour off the water
and add fresh cold water. This will
remove the strong mutton flavor, which
is often unpalatable to an invalid.
When only a slight degree of nOurish-
ment IS desired an agreeable flavor
is Of more Importance than economy
of material. Simmer until the meat
is in shreds. Strain, and when cool
remove the fat. Heat again, and to
every pint of broth add two table
spoons Of rice. Cook the rice ten
minutes in just water enough to keep
it from burning, then add to the broth
and simmer half an hour. Season with
salt and pepper. Rub a pinch of sum
mer savory through a fine strainer into
the broth. Use the whole herb in
preference to the ground, as the flavor
is finer.