The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-08-02

SCALLOPED POTATOES.
Mince fine cold potatoes, put in a
biscuit pan, sprinkle with bread crumbs,
soIt and pepper and bits of butter, and
bake.
Reattwo ouncesof butter to acream,
add, gradually, one cup of powdered
sugar, then add one mashed straw
, berry, beat it well, add another, and
- continue until the sauce is a beauti-
fl pink. If the strawberries seem to
rive the sauce a curdled appearance,
add lust a little more sugar; stand on
ice to harden.
RHUBARB JELLY.
To make rhubarb jelly, wipe the
stalks and cut them in inch lengths.
Do not peel them. Weigh them. Put
them in a porcelain kettle, and to every
pound of rhubarb add a gill of water.
Stew the stalks until they are
thoroughly cooked. Then strain the
Juice that covers them through a
thick cloth. Measure it, and to every
pint of juice add a pound of sugar.
Put the sugar and juice in a porcelain
kettle, and let them boil for 20 minutes,
or until a jelly is formed. Put away
in tumblers or bowls like any other
Jelly. 1t will be much richer in flavor
and color if the stalks are not peeled.
BANANA AND LEMON-JELLY CREAM.
One-half box gelatine, one cup cold
water, one pint boiling water, one cup
sugar, three-fourths cup of lemon
juice, one square inch stick cinnamon.
Soak the gelatine in the cold water.
Shave the lemon rind, using non of
the white. Steep it with the CHINA
mon in the boiling water ten minutes;
add the soaked gelatine, sugar and
lemon juice, and when dissolved, strain
into shallow dishes. When cold, cut
in dice or break it up with a fork, put
it in a glass dish in layers with sliced
bananas. Pour a cold boiled custard
over them, and cover with a meringue.
Brown the meringue on a plate, and
slip it off over the custard.
CHICKEN PIE.
Cut your chicken in pieces, wash
them, and put them in a stew pan
with salt and pepper, and water enough
to nearly cover them. To each one,
rub one ounce of butter in -four, and
add it to the gravy when the chickens
are done; let it boil a few minutes.
Make a rich paste, line the sides of
your pie dish, put in the chickens and
half the gravy, cover the pie with the
paste; leave an opening in the centre,
and ornament the top with paste cut
In flowers, or bars twisted and laid
across the centre. When the crust is
done take out the pie, pour in the re-
mainder of the gravy, and send it to
the table in the dish it is baked in. If
all the gravy is put in at once it will
be apt to boil over the top and dis
figure the lid of the pie.
CHICKEN SOUP.
Take about a quarter of a good-sized
chicken uncooked, cut it in pieces and
fry itfor 10 minutes with half an onion.
Add three pints of white stock, a quar-
ter Of a cup of rice, a spray of parsley,
half a bay leaf and one Glove. Let the
soup boil for 80 minutes. Remove the
Glove, bay leaf, parsley and celery,
which should have been tied together
IN a bouquet. This chicken may be
improved by adding II okras cut in
line pieces or half a cup of tomatoes,
stewed and strained, when it is put
over to boil. The addition of a table
spoonful of boiled tongue or boiled ham,
cut IN dice just before the soup is taken
up gIvesa pleasant variety. In August,
when Lima beans and fresh corn are
IN season, add a tablespoonful of the
beans and two of the corn, with six
okras cut in slices.