The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1892-01-26
HOUSEHOLD.
JELLY CAKE.

~
Eight Eggs, whites, two cups of
sugar, ! cup of butter, : cup of sweet
milk, p cups of flour, two heaping
teaspOonfuls of baking-powder. Beat
the whites Of he eggs to a froth; beat
the butter and sugar too cream. Divide
in three or four equal parts and bake
in jeLy-pans. When done, spread with
jelly and pile one cake above the
other.
FRIED COR MUFFINS.
One cup fine white meal, one-half
teaspoon salt, two tablespoons sugar,
Sne pint boiling milk, two eggs, one
eighth yeast cake, -four to stiffen. Nix
the meal, salt and sugar. Add gradu-
ally the boiling milk; when cold add
the yeast dissolved in a little water,
the eggs we'll beaten, and -four to make
a stiff drop batter. Rise over night.
Drop from a tablespoon into deep,
hot fat.
BOILED CRABS.
Have a large pot of water strongly
sailed, let it boil hard, put in your
crabs and boil them for 20 minutes.
If the water should cease boiling the
crabs Will be watery. Take them out,
break Off the claws, wipe the shells very
clean, also the large claws. When
cold, place them on a dish with the
large claws around it. The clawsshould
be cracked before they are sent 10 the
table. The small ones are not geQer-
ally eaten.
HOP EAST
One half cup loose hops, one quart
boiling water, one cup flour, One-
quarter cup sugar, one tablespoon salt,
n cup yeast. Steep the hops in the
boiling water, in a granite kettle, five
minutes. nix the -four, sugar and
salt, Strain the hop liquor and pour it
boiling into the -four mixture. Boil
n minute or till thick. When cooled
add the yeast. Cover slightly, let it
rise in a warm place, and when light
and foamy put it into the jars.
ADIsH OF SNOW.
Crate q cocoanut, leaving out the
brown part. Heap it up in the centre
of a handsome dish, and ornament
with fine, green leaves, such as peach
sr honeysuckle. Serve it up with snow
cream made in this way. Beat the
whites Of five eggs to a stiff froth, add
two large spoonfulso of fine white sugar,
a large spoonful of rose water or pine
apple. Beat the whole we'll together
and add a pint of thick cream. Put
several spoonfuls over each dish Of
socoanut.
BEEF STEwED WITH ONIONS.
Cut two pounds of tender beef into
small pieces, and eason with pepper
and salt; slice n or two onions and
add to it, with water enough'in a stew
pan to make a gravy. Let it stew
slowly till the beef is thoroughly
cooked; then add some pieces of but
ter rolled in -four, enough to make a
rich gravy. Cold beef may be cooked
in the same way, but the onions must
then be cooked before adding them to
the meat. Add more water if it dries
TOD fast, but let it be boiling when
poured in.
KISSES.
Beat the whites of four eggs to a stiff
froth. Then stir in one and q half
pounds of powdered loaf sugar; flavor
with vanilla or lemon extract. Con-
tinue to beat until it will lie in a heap.
Lay the mixture on letter paper, in the
size and shape of half an egg, and
about an inch apart. Then place the
paper on a piece Of hard wood and put
into a quick oven, without closing the
door. Watch them, and when they
turn yellowish, take them out and let
them cool for three or four minutes.
Then slip a t~hin-bladed knife under
one and transfer it to your hand; then
take another off join the two by the
sides that lay on the paper and place
tho k;ee th1s made on q dish.