The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-08-18
HOUSEHOLD.
BROWN BREAD.

BROWN BREAD.
To one quart of wheat flour add two
quarts wheat bran, one cup of molasses
and some salt. Work with only a
spoon until as stiff as can be handled.
Bake ten or fifteen minutes.
BLACKBERRY JELLY.
Soak one-half box Of gelatino IL the
cold water to cover; add one pint of
not water, n cupful of sugar, one
pint Of berries; flavor with almond.
Do not cook, but set away to cool.
Serve with whipped cream.
GINGER COOKIES.
One cup mOlasses, one cup sugar.
Put four tablespoonfuls boiling water
into a cup and fill the cup with melted
butter, t~easpoonful ginger, of
salt and one of soda. Mix as soft as
can be rolled: roll thin as a knife
blade.
SOFT FROSTING.
Onecup granulated sugar, O~ne-fOurth
cup milk. Set it over the fire and stir
until il boils, then let it boil five min
utes without stirring. Place the pan
in ice water and beat rapidly until
white and light. As it stiffens add
fav0riny ID taste. and, before it is very
stiff. T.rrIt or the cake. Smooth with
a knit.
FRUIT ROLLS.
Take bread dough ready for the oven
and roll it thin, spread over it a thin
layer Of butter. and sprinkle with cur
rants. seeded or halved r~aisins, and a
little cinnamon. Cut into three-inch
wide strips and roll up like Jelly cake.
Lay them fat in a baking tin or pan,
cover and set in a warm place and
bake when light. To be eaten within
three OF four days.
BLACKBERRY CORDIAL.
Warm and squeeze the berries, add
to each pint of juice one pound of
white sugar, one-half ounce of pow
dered cinnamon. O~ne-fourth ounce Of
mace, two te~aspoonfuIs of cloves. Boil
together for quarter of an hour, strain,
and to each pint add a large ~wineglass-
full Of French brandy, then bottle
tightly. This is a pleasant, safe and
efficient remedy. Taken a tablespoon
ful al g time, for diarrhona.
~BLUEBERRY CAKE.
For one sheet of cake use II gener-
GUS pint Of flour, half a pint of milk,
one gill Of sugar, one egg, two heaping
teaspOonfuls Of baking powder, half a
pint of b~lueberries and two tablespoon
fuIs Of butter. Mix the baking powder,
sugar and salt with the flour and rub
through a sieve; then work the butter
through the flour. Beat the egg till
light and add the milk to it. Add this
to the dry ingredients and beat well.
Now add the berries, stirring as little
as possible, Spread the mixture in a
well-buttered, shallow baking pan,
having 1t about an inch and a half
thick. Bake in a moderately quick
oven for about twenty five minutes,
and serve hot.
CHOCOLATE CUSTARDS.
\ delicious dessert ismade as follows:
Four cups milk, four eggs, n cup
sugar. four tablespoonfuls grated
chocolate. two teaspoonfuls vanilla.
Put the chocolate over the fire in a
double boiler with part of the milk,
and let il cook until smooth; add the
rest Of the milk. and, when this is hot.
pour it upon the sugar mixed with the
beaten yoll,s Of the eggs. Return to
the stove. and cook until the custard
begins 70 thicken; when cool, pour into
glasses or small cups, and heap on the
top Of each q meringue made of the
whites Of eggs whipped stiff with a
little powdered sugar, Or it may be
served in a large dish. An agreeable
variation may be made by substituting
Tor the chocolate half a cup of strong
coffee.
A MISSISSIPPI COLONEL ON A