The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-07-21
HOUSEHOLD.
SNOW PUDDING.

Talk three sour apples, pare and
core and steam until soft; beat them
with q silver spoon and set away to
cool, then add the white Of one egg and
a cup Of powdered sugar; beat this one
hour. Sauce-Yolk of one egg, one
cup milk. one half cup sugar; let it boil
up then remove from the fire. Flavor
with vanilla. Serve cold.
GLUTEN MUsH.
Boil one pint of milk. First cover
the bottom Of the saucepan with cold
water. TO prevent the milk from burn
ing. When boiling, sift in slowly
enough gluten to make a thick mush.
When stiff enough, scrape it into the
double boiler, add half a teaspoon of
salt, ana cook half an hour over boil
ing water. Serve with cream.
BROILED MUTTON.
Select lean mutton from the leg or
any other lean part. Remove the fat
and membranes. Put it on a board,
and chop Or pound with an iron meat
hammer until broken to a pulp. Fold
over aud press into a mass half an inch
thick take it up carefully, and broil
in a fine wire gridiron well creased.
Turn it often and cook it quite rare.
Serve very hot with butter and saIt.
CURRANT CAKE.
4 quarter of a pound Of butter, half
apound Of flour, two ounces of currants,
six ounces of sugar, two eggs, a table
spoonful of brandy OF rose water, milk
enough to form a dough. Rub the
butter, sugar and -four together with
the fruit, which must have been
washed. picked and dried. Beat the
eggs and add with the brandy or rose
water and milk enough to form a
dough. Roll it out thin, cut it into
slices.
FEDERAL AXE.
Two pounds Of flour, n pound of
sugar, three-quarters Of a pound Of
butter, four eggs, the juice Of one
lemon, ne tablespoonful Of dissolved
s~aleratus, two te~aspoonfuls Of CHINA
mon, milk enough to form a dough.
Rub the butter and flour together, add
the sugar and the beaten egg, then the
~saIeratus, lemon, cinnamon and milk.
Roll out the dough in sheets, cut the
cakes in the form of a diamond, and
bake in a tOlerably hot oven.
EGG SAUCE FOR DESSERTS.
The ingredients for this delicious
sauce are three eggs, one cupful of
powdered sugar and a teaspoonful of
vanilla or lemon extract. Beat the
whites 70 a very stiff froth, then with
a silver spoon gently and slowly stir
into them the cupful Of sugar and the
~Havoring, and last stir in the yolks,
having previously beaten them very
light. The directions must be followed
exactly and the sauce not allowed to
stand after making, or the result will
not be satisfactory. It is particularly
nice over boiled or steamed rice.
TO PREPARE APPLES FOR PIES.
Pare and core your apples, cut them
~ slices, and throw them into cold
water. Then take them out of the
water, put them in a stew-pan; if the
apples are tender, the water which ad-
neres To them will be sufficient to cook
Unelh; Il not, a little more may be
added Cover the stew-pan, and place
them near the fire. Let them stew till
they are soft and burst; then mash
them, and add half an ounce of butter
to each pint of thestewed apple. When
they get nearly cold, add sugar ros
water and nutmeg to suit the taste.
WHIPPED-CREAM PIES.
One pint of thick cream is sufficient
for two full pies. The cream should be
twentyfour hours old, and there should
not be a drop Of milk in it. Stand on