The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-02-09
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FRIZZLED EGGS,

FRIZZLED EGG
Put a piece of butter the size of q
hazel nut in a teacup, with a pinch OF
salt and a little pepper. Break in two
eggs without stirring. Set in a pan OF
boiling water to cook. When the whites
r set, serve Immediately in the cup
they T cooked in.
MILK TOAST.
Put a pint of milk into a spider, ado
Alarge tablespoonful of butter, and let
the milk boil about five minutes. Have
the bread toasted till very dry, but
not burned. Put the slices in the milk
and bon till quite soft. Remove to a
dish and pour the milk over them.
COTTAGE PUDDING.
One half cup butter one cup sugar,
enc egg, one cup milk, two cup -four,
sne-half teaspoon soda one teaspoon
sream tartar, one teaspoon lemon.
Nix ia the order given, and bake in
small tin cups, or bake in a cake pan,
and cut IL squares. Serve with liquid
sauce.
CREAM SAUCE.
Put two tablespoonfuls Of hot water
with a teacupful of sweat cream into a
saucepan; stir in tablespoonful of
butter and a little chopped parsley; set
the saucepan into a kettle of boiling
water, add a little strained soup stock,
let boil, take from the fire and add a
tablespoonful of butter. Then pour
around the hot fish.
sTEWED EAL
Cut d slice of the outlet in small
pieces, season it with pepper. salt, and,
if you prefer it, a little grated lemon
peel and nutmeg. Pour in as much
water as will nearly cover it, let it
cook slowly till about half done, then
make a rich gravy with some pieces of
butter rolled in flour, and add to the
water it was stewed in.
SOFT GINGERBREAD.
TIVE eggs, well beaten, one coffee
eupful Of m~olasses, one teacupful of
butter and lard mixed, two teaspoon
fuls Of ginger, one t~easpoonful of cream
Of tartar, one teaspoonful of soda, dis
solved in one half %teacupful of milk o.
water, one-half teaspoonful Of salt,
aour enough to make the dough as
stiff as . cup-cake. Bake in a slow
even for half an hour.
PLUM PUDDING.
One quart of milk, six eggs, aquarter
Of a pound Of seeded r~aisins, a quarter
of a pound of currants, sugar to the
taste. Beat the eggs and add them to
the milk with the fruit. Pour it in a
pudding dish, cover the top with slices
Of bread well buttered. First dip the
bread in the milk, so it may be brown
when it is baked. This is generally
eaten cold. It may be favored with
lemon or vanilla.
REEg STEWED WITH ONIONS.
Cut some tender beef in small pieces,
and season it with pepper and salt,
slices some onions and add to it, with
water enough in the stew pan to make
. gravy; let it stew slowly till the beef
is thoroughly done. then add some
pieces of butter rolled in -four to make
q rich gravy. Cold beef may be done
in the same way, only the onions must
be ste7ed first and the meat added.
IF the water should stew away too
mucL, put in a little more.
POTATO ~sOUFFLEs.
Boil four good-sized potatoes and
rub them through a seive. Take one
cupfuI Of sweet milk and cupful of
butter. Let them come to a boil IN a
saucepan. Add the potatoes, a pinch
Of salt, q little white pepper, and beat
TO a cream. Then put in, n at a
time, the yolks of four eggs, beating 1t
well. Drop a pinch of salt l the
whites and beat to a stiff froth. Add
this to the mixture, stir in lightly and
no11r iato a well buttered dish. Bake
tvaafv minutes. Eat with meats that
have g~rayies-
SPANISH FRITTERs.
Cut the soft part of bakers bread IN
slices a quarter of an inch thick and
At any form you choose. Take a pint
Al mix or cream, three well beaten
zoos half a te~aspoonful of nutmeg and
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