The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-03-10
HOUSEHOLD.
BREAKFAST AND LUNCH DISHES.

is quickly prepared. Chop very fine
all the meat you can get off the bones
of cold chicken, a turkey or partridge.
If, as often happens, you nave a little
scrap of cold boiled tongue left that
will no longer slice well, chop that
also, and add to the poultry meat:
Now put into a bowl a dessert-spoontuI
of sifted -four, seaso very well with
pepper, salt and a very small plnch 1
mace and a crate OF nutmeg. NOW
take a teacupful of sweet, rich cream,
and pour into the bowl by degrees,
blending the flour and rubbing it
smooth, and free it from Jumps. Next
nour into the bowl of cream, &c. all
VO1r minced up meat and stir it.
when lunch is all ready, have a hot
f~rvino-pan. pOur the mixture in and
stir without ceasing till it has boiled
for two or three minutes, and then
turn on to a hot dish, and garnish
with long narrow finger pieces" of
hot toast.
If YOU have too little cream, or too
much -four, your mince will be too dry
and crumbly, while if you have too
much rea and too little t~hickening,
II there Will be a thin, sloppy, white mess,
and not at all appetizing, and slovenly
to look at. A very little experience
: will show just the right proportions;
it is as simple as possible. Do not cook
if too long or it will taste like Sawdust.
Remember the meat has been cooked
already. so now it only wants enough
to make it boiling hot, and to take off
the raw taste of the flour that is used
for thickening. Three to five minutes
are enough if the fire is good. Cold
veal is delicious cooked IN this way.
In fashionable houses little fancy
brackets are madel out of a flour and
water past; these 'shells" are as thin
as glass and baked to a golden brown
so that they keep their shape. In
large cities the shells are bought ready
made.
They are filled with this white mince,
a little sprig of parcely is stuck in the
top of each, they are neatly arranged
on a hot dish, and served as an entree.
The shells, of course, are not eaten. If
-any of this delicate mince is left, save
it carefully in a very cool place, so it
will not sour, and it may be made into
crouuettes, O other dishes, for some
other time. A favorite way with us is
this: Roll some very nice puff paste
out quite thin, and cut into 5-inch
squares, all of equal size. On one-half
of each square lay a tablespoonful of
the cold mince. In the other half. not
covered by the mince, cut two or three
Sits, turn it over the mince, and, hav-
ing previously mOistened the edges
with cold water, pinch OF crimp them
firmly together. Bake lightly on a tin
plate or pan, and serve on a napkin,
with little sprigs of parsley laid on and
around them. These will be much
liked.
Sausage Rolls-Are also an improve
ment on the usual way of cooking.
The sausages are about half done, either
in frying-pan or oven, and then allowed
to stand till quite cold. They are then
rolled up, separately, in a moderately
thin piece of the best puff paste, and
are GIth6 baked in the wen or dropped
into boiling lard and fried like dough
nuts. Serve very hot, on foldednapkin,
and, if you wish them to be extra nice,
garnish with slices of fried apples,
prepared in this way: With a tin
cOrer extract the cores of a couple of
fine, large, tart apples, and then peal
them. Cut each apple into horizontal
slices, of moderate thickness, fry to a
golden color. AS you take them out
of the pan, dust a little white sugar
over each, and lay around the sausage
rolls, each slice overlapping the other.
Talking of apples
Ounce Apples-Only need to be tried
to be appreciated. Core and peel large,
tart apples, and put in a tin baking
pan. Wash well a whole ounce, OF a
part of one, peel it and cut into as
many long narrow piecies as you have
apples. Into the centre of each apple
put a good filling of sugar, and into
the sugar press down a piece of the
ounce. Take all the ounce parings
and the core, lay in the bottom of the
pan, pour in about two teacupfuls of
water, and bake till thoroughly done.
Then take out the apples carefully, so
as to keep them whole, and arrange in
a pretty glass dish, leaving the peice
of ounce in the centre of each. Take
the cor and peel out of the pan and
throw them away, and then pour the
syrup, whichshould be thick and rich.
over the apples, and set the dish away
on ice or in as cold a place as you can.
Do not bring to table till the last
minute, and have a jug of sweet, rich
cream to eat with them, and take my
word for it, you will not bake apples
IN any other way as long as you can
get the ounces, or the little extra time
needed to prepare this tasteful dish. I
usually preserve a few ounces extra,
SO may have enough to use i'm this
way.
II you nave no ounces, do not be
them another year, and in the
meantime always try to ore and neeI
apples before baking, and put sugar
and a squeeze of fresh lemon on fha
7 hole, a little water in the pan, and
serve them icy cold. It you prefer to
bake ian apple whole, chose onIv the
largest and finest, wash well, bake
carefully, and dish instantly when
done. Eat either cold or hot. But,
small, II even medium-sized apples
!, are nothing but skin and core when