The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-10-04
HOUSEHOLD.
EGGS o
Creston, Cal.

Boil the eggs hard. When cold take,
off the shells and divide the eggs
Iengthwise in halves. Take out the
voIks. crumble them in a bowl, adding
salt, pepper, mustard and a little
melted butter. When all are we'll
mixed, fill up the hollows of the
whites with this mixture and serve.
STRAWBERRY ACID.
Dissolve four ounces of tartaric acid
in two quarts of water and pour it over
two gallons of ripe strawberries; let
stand "a hours and drain the liquor off
to every pint of juice add II pounds of
loaf sugar; boil, let stand three days
and bottle. A fe " spoonfuls in a glass
of ice water makes a delightful drink.
DROWNED SWEET POTATOES.
Boil the potatoes until done but not
auy longer; peel and cut in halve
lengthwise; put a spoonful of butter
in spider or dripping pan, and when it
gets hot put in the potatoes and
sprinkle with brown sugar; set on
top of the stove and watch closely;
turn over when brown on one side
and sprinkle with sugar on the other.
CUCUMBER CATsUP.
Choose large, partly ripe cucumbers,
pare, remove the seeds and CRATE the
pulp. Put this in a colander to drain,
when thoroughly drained measure,
and to each pint allow half a pint of
cider vinegar, quarter teaspoonful of
cayenne pepper, one teaspOOnful of
salt, two heaping tablespoonful of
of grated horse radish; mix all the in
gradients together, bottle and seal.
JOHNNY CAKE.
Put three cups of yellow cor meal
to soak with three cups of sour milk
over night. In the morning add half
a cup of -four, two tablespoonfuls of
molasses, one beaten eggs, a teaspoon
full of salt, and finally a liberal tea
spoonful of soda dissolved in a little
milk. Beat the batter thoroughly for
several minutes, and pour it into shall
low creased baking pans; bake it in a
quick oven. 1t should be only about
II inches thick when done. 1t has
considerable crust.
OUNCE JELLY.
Wipe the fruit, cut in halves, then
quarters, remove the seeds but do not
peel. Cut the ounces now into thin
slices, put into porcelainlined kettle,
barely cover with cold water, boil
until very tender. Drain through a
flannel jelly bag, but do not squeeze or
the jelly will be cloudy. To every
pint of juice allow one pound of granu-
lated sugar. Put the juice in a por-
celainlined kettle and bring quickly
to a boil, add the sugar, stir until dis
solved, then boil rapidly until it ielliee,
skimming the scum that comes to the
top, 20 minutes is usually sufficient
but I have boiled it 81. Do not use
the seeds of the ounce as they prevent
the jelly from being firm and clear.
MADELINE CAKES.
Rub to q cream half a pound of but
ter, add three cups of sugar and the
strained yolks of six eggs, and then a
cup of sweet cream or rich milk, in
which an even teaspoonful of soda has
been mixed. Beat the cake thoroughly.
n add 81 cups of flour, in which two
teaspoonfuls of cream of tartar has
been mixed. Beat the cake we'll and
add carefully the whites of four eggs
beaten very stiff. Use the two whites
OF eggs left owe for icing, coloring
some of it brown with chocolate, and
the rest Of it pink with cranberry
juice. Cover each little cake with
thick, soft icing. When properly
made and baked, each little cake is
deilclously tender, a melting morsel.
Wilkesboro Ne,rs: The naoro Pod
man who RJlIn1 FroDl- O.ON 4SSN