The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-01-24
HOUSEHOLD.
PANOAKEa,

PANOAABs
Two cups OF mllk, one egg, two
spoons of sugar, two teaspoons of bak-
ing powder, n little salt, four fora stuff
batter, fry in hot lard.
HAM PATrIRs.
Onepine OF ham which has previously
been cooked. mix with two parts Of
bread ;rumbs. wet with milk, Put
the batter in gem pans, break one eFg
aver e4ch, sprinkle the top thickly
with cracker crumbs, and bake until
Drowned over. a nice breakfast dish.
CREAMY RICE PUDDING
Wash two sp0Ons Of rice in three
waters, pour over it one quart Of milk,
add two spoonfuls of sugar, half a cup
OF raizins and a little nusnea; cook
slowly and stir often Do not let q
crust form until the rice is soft. When
the milk begins 50 be creamy do not
Rtir it any more, but let n light brown
Grut form on top. Serve warm
PORK CHOPS AND FRIED APPLES
Season the chops with salt aud pep
per and q little powdered cage and
sweet marjoram; dip them into q well
beaten egg, then in grated bread
Srumbs. Fry for 90 minutes, then put
them on :. hot dish. Have some sour
apples cut IN slices around the apple,
80 the core will be in the middle of
each piece. about shree-f0urths Of an
inch thick; lay them in the skillet he
chops ygeve taken from, and fry a nice
brown. Turn them carefully 30 as not
to break them, and serve on the chops
or in g seperate dish.
LEM1N SAUCE.
Wet one heaping tablespoonful Of
aour with two Of cold water, and make
o smooth paste, and stir into it two
cupfuls Of boiling water, stirring until
it thiCken8. Beat together twO-thirds
Of 8 cupful Of qugar and 8 heaping
tablespoonful of butter and one egg,
then pour over this ingredient the
cooked paste, stirring constantly for
+ one minute. or until the SUI is melted
and the eggs scAlded. Now set back
on the stove, and mix in the juice of
enc large lemon and half the grated
peel, or the juice of two srnall lsmoas.
ANGEL CAKE.
The whites IL eggs are first beaten to
O stiff froth and Il cupfuls of powdered
or fine granulated sugar stirred into it.
Add then "a t~essp0onful of vanilla and
enc cup of -four, into which has been
mixed one tPaspoonful of cream OF
tartar. The -four and cream Of tartar
should be sifted four times and beaten
lightly into the other mixture. Bake
40 minutes in an ungreased pan with q
tube in the centre. Invert the pan
and allow a current Of air to pass un
der the cake as it cools, A turks head
pan tone with a tube) should always
be used.
TAPIOCA JELLY.
Cover one cup of ~granuIaed tapioca
with q pint of water, soak it over night
nextmOrning drain into q farina boiler.
and if the water has been nearly dis
solved add another half pint of boiling
water, cook until the tspioca is per
fecly clear add me half cup of sugar,
then stir hastily the well-beaten whites
CT two eggs; drain into q mold and
stand in a cold place to harden. II
perfectly made this will turn out keep
ing the shape of the mold; it must be
as delicate a gelatine, not firm and
stiff. Put a pint of milk into a double
boiler, beat The yolks of two eggs with
Az $1Al--~---Fn1~ ~
tablespoonful of corn starch in q
little cold milk, add to the hot milk,
cook g. moment; add the egg and sugar.
cook another moment; take from the
Ere, add a tablespoonful of vanilla, and
turn out to cool; serve the jelly with
this cuetard pourd around it.