The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-05-17
HOUSEHOLD.
HASHED POTATOES.

Cit the potatoes as for a pie; put
them in a pan,w with a little chopped
onion. pepper and salt; add a little
HITTER. allowing about half an ounce
IN each pound of potatoes, and quarter
Of a pint of water; cover the pan, and
LET them stew moderately about so or
IS minutes.
FRICASSEED Triple
Cut a pound of tripe innarrow strips,
nut a small cup of water or milk to it,
add a bit of butter the size of an egg,
dredEe in a large teaspoonful of flour,
or work it with the butter; season
with pepper and salt, let it simmer
gently for half an hour, serve hot. A
bunch Of parselv cut small and put
with it is an Improvement.
LEMON WATER ICE.
Put a pound of sugar and a pint of
water on t. boil, chip the yellow rind
from three lemons and one orange, add
to the syrup, boil five minutes and
stand away to cool. Peel the lemons
and orange, cut them in halves, take
out the seeds and squeeze out all of
the Juice; mix with the syrup, strain,
put in the freezer and freeze.
HAM TOAST.
Slices of toasted bread with the
crusts cut off, two eggs, two table
spo0nfuls of butter, some cold ham or
tongue grated. Put the yolks and
whites, we'll beaten, into a stew pan,
with the butter; stir them two minutes
over the fire, spread them over the
toast and lay over them a sufficient
quantity of cold ham or tongue.
POTATO SOUP.
4 quarter of a pound of butter, three
large onions peeled and sliced small
stew in a stew pan until brown; stir
frequently. When ready have peeled
three or four dozen medium size white
potatoes, and slice them into the stew
pan With the onions and butter. Pour
sufficient boiling water over for the
amount of soup desired. Let them
boil for two hours, and then strain
through a sieve in a soup tureen. Sea-
son with salt and pepper.
HAVANA SOUP.
Crate one cocoanut an / simmer it in
one quart of veal stock for half an
hour. Veal stock is made by simmer
ing two pounds of veal bones in two
quarts Of cold water until reduced one.
half, then strained) Strain the stock
to remove the cocOanut, and add tC
the liquor n pint of cream. Heat
again, and when boiling add one heap
ing tablespoon corn starch mixed
smoothly with one tablespoon of hot
butter. Season with salt and white
pepper. Beat the yolks of two eggs
add Il cup of the broth, pour into
the tureen, turn in the boiling broth
aud mix we'll. Serve with boiled rice
TO COOK A YOUNG CHICKEN.
Scalding water is too hot for youne
chickens. Put in a pint of cold watel
to a half a gallon of hot. Whe1
scalded, pick the chicken clean, taking
off all the pin feathers. Put it in
pan of cold water and wash off wha
feathers remain; then hold it over tn,
flames and scOrch off the hairs. Whel
ready to fry, put in the pan two spoon
fuls of lard and one spoonful of butter
When hot, have the chicken cut Vi
and we'll drained; salt and pepper, an(
roll thepieces in -four, and brown then
we'll on both sides, being careful no
to burn them. Cover tightly, anC
place on the back of the stove, witt
a very little water, to steam a few
minutes. Have ready one pint O
ream or milk, in which one spoonful
of -four has been smoothly mixed
Take out the chicken, and put the pal
over the fire. Stir in the milk AM
dour, and this makes good gravy.