The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-09-15
HOUSEHOLD.
LEMON JELLY FILLING

LEMON JELLY FILLING
One Aalf pint Of sweet milk, one egg
or yoIEs Of two, one t]easpoonful OF
cOrnstarth. one tablespoonful of flour,
two taJleapoonfuls of sugar, the juice
and grated rind Of one lemon. Cook
like boiled custard.
GRAVY 0 ROAST BEEF.
To make it in the pan, pour off nearly
all the ta5, Put the pan on the stove
and ada dry flour until the fat is all
ABSORBED. Then add hot water or hot
stock. and stir as it thickens. Cook
five t. eight minutes, season and strain.
BAKED APPLES.
Wash Inc apples, take out the cores,
and pa, them in a deep pan; stew
sugar over them, and bake them in a
cool oven till they are soft. Serve
them vith cream. \ piece of lemon
peel may be stuck in the centre Of each
apple before it is set in the oven.
C~ORN-STARCK CAKE.
One-LaiE cup butter, scant, one cup
sugar. two eggs Cyolks), one teaspoon
extract almond, One-half cup sweet
milk. i cups -four, two tablespoons
corn=starch. one teaspoon baking pow
der, whites of two eggs. Mix in the
order given. mix cOrn-starch and bak-
ing powder with the flour. Bake in a
shallow pan,
COLD SLAW.
Cut a cabbage in half, and with a
sharp knife shave it down very finely.
Make dressing Of oneeg we'll beaten.
half q gill of vinegar, salt to taste, and
a teasp00ufuI of butter. Beat the egg
light, add to it the vinegar, salt and
butter. As soon as the egg is thick,
take it of the fire, set it away to cool,
then pour it over the cabbage, and
mix il well together. Some prefer q
little sugar in the egg and vinegar,
TOMATO CATCHUP.
Slice the tomatoes, boil until soft.
then strain and measure. To one gal
lon Of tire tomatoes add one-fourth
pound salt. 0ne-eighth ounce cayenne,
One-eich1h ounce cloves. one-f0urth
ounce ce,eryseed, o~ne-eighth ounce
cinnamon, one half ounce allspice, one
eighth ounce ginger root, ~one-fourth
ounce garlic, one pint Of vinegar. Use
whole pieces. Boil all together until
reduced TO a thick pulp. Strain it,
and, when cool, bottle and cork tightly.
POUND CAKE.
One pound Of sugar, a scant pound
of butter, o pound of flour, ten eggs, a
gill Of brandy, and as much soda as
will lie or a silver fve-cent piece, or
soda about the size of apea, Imperial
cake is one of the most delicious cakes
ever made-porhaps the most delicious
of all. To make this. beat to a cream
a pound 4 butter and a pound Of pow
dered white sugar; add ten eggs, a
pound cf r~aisins, a pound Of sweet
Jordan almonds blanched and cut thin,
One-half pound of citron cut thin and
one glass Of sherry. This cake requires
to be slowly and thoroughly baked.
Half. the receipt makes a good-sized
loaf.
PICKLED PEACHES.
Select ripe Clingstone peaches. To
one gallon of good vinegar add four
pounds Of brown sugar; boil this for a
few minutes, and take off any scum
which may rise. Rub the peaches
with d flannel cloth, to remove the
down and stick a Glove in each;
put them in glass or stone jars, and
pour The liquor upon them boiling
hot. When cold, cover the jars and
let them stand III a cool place for a
week OF zen days, then pour off the
liquor and boil it as before, after which
return it, boiling, to the peaches, which
should be carefully covered and stored
away for future Use. If your peaches
are very hard, boil them in water till
tender before you pickle them. and
they viii be fit for use almost immedi-
ateIy.