The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-11-10
HOUSEHOLD.
CLAM SOUP.

Choir fine a pint OF rOunu Chains; pun
in a stew pan with a pint of water, and
when it boiIs add the same amount of
milk and boil up again; season with
butter. pepper and salt, and two
crackers rolled fine are to be put in
when the soup is dished.
OYSTER STEW.
Boil one cup Of strained oyster-Iquor
and half a cup of water. Skim, add
half teaspoon of salt, half a saltspoon
of pepper, n tablespoon of butter and
one tablespoon of rolled cracker. When
it begins to boil, add n quart of oys
ters. Boil one minute. Put hall cup
of cream or cold milk into the tureen,
and pour the boiling stew owe it.
BOILED CORNED BEEF.
Put on the meat in cold water; allow
Il quart of water to every pound of
meat. The slower it boils the better it
will be. For every pound of meat let
it boil Is minutes; thus, a piece of beef
weighing - pounds should boil three
hours. If the beef is to be eaten
cold. as sOOn as it is taken out of the
Dot immerse it in cold water for a
short time, IN order to retain the
Juices. Tongues are boiled in the
same manner.
TOMATOES WITH RICE.
ScaId and peel three large smooth
tomatoes. Cut them in halves, scoop
cut the seeds and juice, without break
ing the pulp. Scald the juice enough
to strain out the seeds. To the juice
add sugar to taste, and mix with it as
much warm boiled rice as it will alb
sorb; add salt and a little butter. Fill
the tomatoes with the mixture. Place
each half tom ito on a round of bread
buttered. Put them in a shallow pan
and bake ten minutes, or until the
bread is Drowned.
DELICIOUS SPONGE CAKE.
\ delicious sponge cake is made with
twelve eggs, d pound Of sugar, half a
pound of -four and the juice of a lemon.
Beat the yolks of the eggs with the
sugar and add the lemon juice. Beat
the whites of the eggs to a stiff froth,
and add them alternately with sifted
-four. Beat the cake thoroughly with
a Whip. Do not attempt to use a
patent beaten for either the eggs or
the batter of sponge cake, but use a
sponge cake whip. Pour the cake into
square tins. Sift or dredge a little
powdered sugar over it before putting
It in the oven
MACARONI.
A quarter of a pound of macaroni,
one t~easpoonful of butter, n gill of
milk or cream, one tablespoonful Of
grated cheese. Boil the macaroni in
water that has been sailed in the pro-
portion of a t~easpOOnful of salt to a
quart Of water and place it on a sieve,
or in a cOlander, to drain. Boil a gill
of milk or cream, and add to it a tea
spoonful of butter rolled in flour; let it
boil halfa minute. Put your macarOni,
after it is we'll drained, into a stew pan,
pour this boiled cream over it, and add
to it the grated cheese. Let it get very
hot, but do not let it boil, and serve it.
CREAM OF CELERH
Cook two small heads of blenched
celery from which the green leaves
have been removed, for As minutes in
a quart of water in which a chicken
or leg Of veal has been boiled. Add
half an onion and a sprig of parsley.
At the end of this time strain the soup
through a PURGE sieve. Mash the
celery through the sieve; then add to
the strained mixture a pint Of boiled
milk. Mix two wen tablespoonfuls of
dour with the same amount of butter
and stir them into the soup, Let the
soup boil for ten minutes after this
t~hlckenlng is added, stirring it con,
stantly. Then pour it at once into the
hot soup tureen and serve with half a
cupfut of croutOns, prepared by brown
ing them In the oven. This is easily |
done. Cut two slices of homemade
bread not over a quarter of an inch
thick, and remove the crust; cut them
INTO any fancy shapes with a little
cutter or into squares with a sharp
KNIFE, roll them for an instant in
melted butter, and set them for five
minutes IN a hot oven to become
brown. If you wish SOUP very deli
cate you may add a Gun of cream
to 1t just as it put into the tureen.