The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1891-09-08
HOUSEHOLD.
COTTAGE PUDDING

OTTAG ID
One cupful of sugar, one cupful of
~butermiIk, two cupfuls of -four, n
egg, three tablespoonful of melted
butter, one ~teaspoonful of cream of
tartar, one-half teaspoonful of soda;
bake and serve with a liquid dressing.
PEACH MARMALADE.
Pare and cut up the peaches in small
pieces, and to a pound of fruit add a
pound of sugar. When the sugar is
dissolved set it over the fire, and let it
boil till it is a smooth paste. Stir it
all the time it is boiling. Put it in jars
while warm. and paste them w the
next day.
MUSHROOM OMELETTE.
Boil fresh mushrooms in a little milk,
season with pepper, salt and lemon
juice, Jhicken with a little c~ornstarch.
Make a plain omelette. When ready
to turn, drop some of the mushrooms
in the centre, fold over, turn and dish;
pour mushrooms around the Omelette,
and serve.
CREAM CAKE.
Two eggs, one half cup sugar, two
tablespoons cold water, One-half tea
spoon lemon extract, t~hree-fourths cup
flour, one teaspoon baking powder.
Bake in two round, shallow cake
pans. Fill with one cup thick cream,
sweetened and favored to taste, and
whipped stiff with a Dover e~gg-beater.
ORANGE CAKE.
One-half cup butter, n cup sugar,
two eggs, One-half cup milk, two cups
flour, 0ne-half teaspoon soda, one tea
spoon cream tartar, rind Of one orange.
Mix in the order given; bake in two
pans: put the grated rind of the orange
in the cake. Stir powdered sugar into
the orange juice until quite thick, and
spread it between the cakes when
cool.
&C CAKE.
One third cup butter, one cup sugar,
two eggs, two-thirds cup milk, two
cups -four, two teaspoons baking
powder. Bake in layers, and fill
with chocolate and cocanut filling.
Melt one square Of chocolate with two
tablespoons of sugar and a little water.
Stirover the fire until thick and smooth.
Add one cup of grated c]ocoanut; spread
it between the cakes.
FISH CAKES.
Take what is left Of picked up salt
Goldfish, also the cream; add twice IS
much cooked potato and more salt
and pepper. Chop very fine, and
mash until potato and fish are
thoroughly blended. Add more po-
tato or soft breadcrumbs if too moist,
an egg if too dry. Shape into small
fiat cakes. Roll them in -four, and
fry them in hot, salt-pOrk fat.
HEsToN PUDDING WITH BERRIES.
Put ono pint of water in a saucepan,
mOisten four even tablespoonfuls of
c~Ornstarch in a little cold water. Add
it to the boiling water, stir and cook
until clear, add a half cup of sugar.
Put one box Of berries into a dish, dust
them with sugar. Beat the whites of
three eggs to a stiff froth, stir them
into the pudding, pour it over the
berries and stand away to cool. Make
a soft custard form the yolks of the
eggs, a pint of milk and four table.
spoOnfuls of sugar. Half this quantity
would be sufficient for a small family.
NDIAN LOAF CAKE.
One pound of Indian meal, a quarter
OF a pound of butter, two eggs, half a
pound OF sugar, a quarter of a pound
OF raislnS, a quarter of a pound of cur
rants, Cut up the butter in the Indian
meal, pour over it as much boiling milk
as will make a thick batter. Beat the
eggs very light; when the batter is cool
pour them into it. Seed the raisins,
wash, pick and dry the currents, mix
them with the r~aisins, and dredge as
much wheat -four on them as will
adhere to them. Stir the fruit into
the batter and add the sugar. Bake