The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-05-03
HOUSEHOLD.
ROUGH AND READY CAKES.

One cup milk, one-fourth cup sugar
one teaspoon butter, one ~saltspoon salt,
one-fourth cup yeast, one egg. Melt
the sugar, butter and lit in the hot
milk When cool, add the yeast and
beaten egg, then beat in -four enough
to make a stiff dough. Let it rise over
night. In the morning pull off the
dough in small, irregular shaped pieces
and drop into hot fat.
CODFIsH WITH CREAM.
Pick out carefully in fakes all the
flesh from the remenants of some boiled
Goldfish; melt a piece Of butter in a
saucepan, and add to it a large pinch
of -four and a gill of milk or cream,
with pepper, salt and grated nutmeg
to taste, also the least bit Of cayenne;
stir we'll; put in the fish, and gently
shake it in the sauce until quite warm.
If the composition be too dry, add a
little milk or cream; then add, off the
fire, the yolks of two eggs, beaten up
with a little milk, and serve.
SALMON TIMBALEs.
One pound can of salmon, one-half
cup soft bread crumbs, one tablespoon
butter melted, one, tablespoon lemon
juice, one half saltspoon cayenne, four
eggs. Remove the bones and skin and
chop the salmon fine. Mix with it the
erums, butter and seasoning and
moisten with the beaten eggs. Pack
it closely in small buttered tin cups,
set them in a pan of hot water and
cook in the oven half an hour. Turn
out on a platter, pour Hollandaise
sauce around them, and stick a sprig
of parsley in each timbale,
CREM OF CELERY SOUP.
One pint milk, one tablespoonful
-four, one tablespoonful butter, a head
of celery, a large slice of onion, asmall
piece of mace. Boil celery in a pint of
water from 30 to As minutes; boil mace,
onion and milk together. Mix flour
with two tablespoonfuls of cold milk,
and add to the boiling milk. Cook 10
minutes. Mash celery in water in
which it has been cooked, and stir into
the boiling milk; add butter and season
with sat and pepper, Strain and
serve Immediately. The flavor is inn
proved by adding a cupful of whipped
cream when soup is the tureen.
FRIED OYSTERS.
Use for frying the largest and best
oysters you can get. Take them from
the liquor, lay them in rows upon a
clean cloth, and press another lightly
upon them to absorb the moisture;
have ready some beaten eggs and
some cracker dust. Heat enough but
ter in the pan to cover the oyster. Dip
each one in the egg first, then into the
cracker, rolling it over, that it may be
completely covered. Drop them into
the fryingpan and fry quickly to a
light brown. Do not let them remain
in the pan an instant after they are
done. Serve dry, on a hot dish.
JELLY OF GELATINE.
Half an ounce of gelatine, one quart
Of water, the grated rind and juice Of
two fine lemons, the whites of four
eggs, sugar to the taste. Pour a quart
of boiling water over the galatine, and
stand it near the fire to keep hot until
the gelatine is dissolved. Add the rind
and juice of the lemon with the sugar
(which must be loaf or ~pulverized
white; let il boil once, take it off.
strain il, and when lukewarm add the
beaten whites Of four eggs with the
shells (Which must have been washed
and wiped dry) Strain it till the jelly
is perfectly clear. Pour it in molds
and set it to cool.
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