The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-08-04
HOUSEHOLD.
RFRRN PUDDING.

BERRY BODDINO.
Thr.p pints bIueberries, five cups
HoIlr. me pint New Orleans mOlasses,
n teaspoon soda, One-haff teaspoon
soda. one half teaspoon salt, One-halt
TEASPOON cinnamon. Boil in a buttered
mold or pail three hours. Half of this
recent is enough for a small family.
HAN OMELETTE.
Whi7k four eggs very light, and add
to it as much grated ham as Will flavor
it. FRY it in hot butter till - IS brown
on the lower side. Sprinkle salt and
pepper over it, and fold One-half over
the other. The salt should not be put
in the egg, as it thinS it. Garnish the
dish with green parsley.
NAsTURIUMs Picked.
As soon as the blossoms are off,
gather little knobs; put them into cold
water. with some salt; 0 them
about once q day for three successive
days: make a cold pickle Of white wine
vinegar. eschalot, pepper, cloves, mace,
nutmeg cut in quarters and horse
radiSh. Put the naSturtlum buds into
this pickle.
sCALLCPED TOMATOES.
Peel T0e ripe tomatoes, cut them up
IN small pieces. and put in a pan a
layer Of bread crumbs, then a layer of
tomatoes, with pepper, salt and some
pieces Of butter; then put anOtherIayer
of bread crumbs and tomatoes. and so
on till the dish IS full. Spread some
beaten egg over the top and set it in
the oven and bake it.
SUMNER SQUASHES.
These are good only when young,
fresh aud tender. Wash, and cut into
quarters or small pieces. The skin and
seeds need not be removed. Cook In
boiling Salted water twenty minutes,
or until tender. Place the squash in a
strainer-clOth, mash it thoroughly,
sQUeeza the cloth until the squash is
dry. Add a little cream or butter, salt
and pepper, and heat again before
serving.
COCOANUT NACAROONS.
Beat the whites Of five eggs until
light. not stiff: then add by degrees
~ pound of powdered sugar; add a
haIf-pOunG of shredded c%OcOanut; mix
carefully and thoroughly together, and
placeby teaSpOOnfulS on creased paper.
Bake in q moderate oven until light
brown. They should be first busted
with powdered sugar and placed at
least two inches apart on the paper.
CLIPPED PEARS.
Take pears not quite ripe, pare and
core. and cut them into long, thin
strips. To eight pounds of the fruit
put eight pounds of sugar, the lind of
four lemons cut into strips, the juice of
the lemons, One-fOurth pound of race
or green ginger and a half a pint of
water. Boil until the fruit is transpa-
rent if held to the light. The ginger
must first be scraped thoroughly and
cut fire. and the lemon and peel should
be boiled in water until tender, to re-
move the bitter taste. Or you may
use only thin shavings of the reuter-
rind.
TO PRESERVE GREEN PEA % WINTER
USE.
Shell the peas. wash and scald them
in hot water. Drain them and put into
bottles, filling up each bottle with a
strong brine Of salt, or into ClOse-cOv-
cred earthen crooks: at the top of each
bottle pour a thin layer Of salad oil.
Cork and seal the bottles, which must
be quite full, and stand upright. String
beans, which of course should be left
in the pod, merely stringed, and butter
beans can be preserved in the same
way; but be sure and ascertain if it is
necessary to steep them in fresh water
before boiling them and serve them in
winter, OF the grimaces may be direful.
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HINTS TO HOUSEKEEPERS.
All fresh meat should he mt to boil