The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-07-19
HOUSEHOLD.

STRAWBERRIES WITH ORANGE JUICE.
This is an exceedingly nice way to
serve a sweet berry. Have them
picked carefully and placed in a serv-
ing dish, dust with sugar, and then to
each quart pour over carefully the
juice of two oranges, serve at once.
VEGETABLE SOUP.
Three carrots, four onions, four pota-
toes, II pint of cabbage; cut fine.
Put on to stew with just enough water
to cover, until the ingredients are
tender. Then fill up with boiling
water twenty minutes before serving.
Add one pint Of milk, one tablespoon
full of butter, and add a little yeast
powder Boil for a few minutes before
serving.
BERRY SHERBET.
Crush one pound of berries, add
them to one quart of water, one lemon
sliced, and one teaspoonful Of orange
favor, if you have it. Let these in
gradients stand in an earthern bowl
for three hours; then strain, squeezing
all the juice out of the fruit. Dissolve
one pound Of powdered sugar in it,
strain again, and put on the ice until
ready to serve.
WHITE SPRUCE BEER.
Nix together three pounds of loaf
sugar, five gallons of water, a cup of
good yeast, adding a small piece of
lemon peel, and enough of the essence
Of spruce to give it flavor. When fer
mented, preserve in close bottles. Mo-
lasses or common brown sugar can be
used, if necessary, instead of loaf, and
the lemon petl left out. Sometimes
when unable to obtain the essence of
spruce, we have boiled down the twigs.
This will be found a delightful home
drink,
VERMICELLI SOUP.
For eight people take a quarter of a
pound Of vermicelli, which blanch in
boiling water to take off the taste of
dust. Strain it, and throw it into
some broth that is boiling, otherwise
the vermicelli will stick together and
cannot be separated unless crumbled
into a thousand pieces. Mind, the
vermicelli must be boiled in broth
before you mix it with any of the
duree, and take care to break the
vermicelli before you blanch it in the
water, otherwise it will be in long
pieces and unpleasant to serve up.
STRAWBERRY CUsTARD.
Separate four eggs, put one pint of
milk into a double boiler, beat the
yolks Of the eggs and four tablespoon
fuls Of sugar until light, add them to
the milk, stir constantly until the
thickness of cream, take from the fire
and stand aside to c0ol; beat the whites
of the eggs until stiff, add to them four
tablespoonfuls of powdered sugar, and
beat again until stiff and white. Put
about a pint Of strawberries into glass
dish, pour over the custard, heap the
whites in spoOnful5 over the top, dust
with sugar, stand in the oven a mo-
ment to brown. Serve icy cold.
ENGLISH BATTER PUDDING.
AnEuglish batter pudding with green
goose-berries is made as follows: Pour
a pintsof milk over a slice of bread,
crumbed, Stir in ten even tablespoon
fuls of -four. Add the yolks of four
eggs, half a teaspoonful of salt, and
finally, the whites of four eggs which
have been beaten to a stiff froth. Beat
this batter carefully, and stir into it a
quart of green gooseberries. Put the
pudding in a CREASED mould, or tie it
up in a thick cloth which has been
thoroughly creased and Toured. Let
it boil two hours. Serve with an En-
glish brandy-sauce or an old-fashioned
hard sauce.