The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-07-11
HOUSEHOLD
BROILED sHAD.

BROlLED SdAO
Split u shad down the back, wash
it and season it we'll with salt. Have
gridiron heated, grease the bars, put
on the shad and broil it slowly till
quite done. 1t should be of a fine
brown on both sides. If designed for
the dinner table, after having pasted
it we'll with butter on both sides, fold
it over, that it may assume its original
form, and serve it.
STRAWBERRY ICE CREAM,
Four quarts of strawberries with
their a p IN, and four cupfuls of
g~ranulated sugar. Mash the berries
with the sugar, and let them stand
several hours; then strain the juice.
Use four quarts of cream and four
cupfuls of white sugar. Add the juice
Use four quarts of cream and four cup
fuls of white sugar. Add the juice of
the strawberries, and beat the whole
to a stiff froth.
PICCALILI.
One peck Of green tomatoes and n
quart of onions, all chopped fine; add
two cupfuls of salt and let them stand
over night; drain we'll in the morning,
and add one head of c~aulifower and
one quart of chopped peppers; stir in
two ounces each of cloves, allspice,
cinnamon and mace, four ounces of
mustard seed, cover with good vinegar,
heat quite hot, then put in your jars
and cover when cold.
STRAWBERRY ICE CREAM.
Take one quart Strawberries, mash
them, and then sweeten so that they
will not curdle the cream. Take three
pints of cream, and if rich, ne-half
pint of milk. Put Strawberries and
cream together and sweeten all sweeter
than if to be eaten before freezing, as
the freezing takes out the sweetness.
Other favors may be made with just
the cream and favoring, including
peach, pineapple and vanilla.
BREAD MERINGUE.
Beat the yolks of four eggs light.
Add gradually n cup of granulated
sugar, beating all the while, and the
grated rind of one lemon. Mix one
pint of bread crumbs with n quart
of milk; pour this on the eggs and
sugar. Mix well, and bake in a mod
crate oven until stiff. When done
make a meringue of the whites of
two eggs and four tablespoonful of
powdered sugar; put IN the. pudding
and brown in in a quick oven. When
using the cake crumbs use the yolks Of
two eggs and half a cup of granulated
sugar.
CHOCOLATE CREAM.
Soak a box Of gelatine in half a pint
Of cold water for two hous. Put one
quart of milk in the double boiler, and
place on the fire. Shave two ounces of
chocolate, and put in a small pan with
four tablespoonful of sugar and two
of boiling water. Stir over a hot fire
until smooth and glossy, and then stir
into the hot milk. Beat the Yolks of
five eggs with half a cupful Of sugar.
Add to the gelatine, and stir the mix
ture into the hot milk. Cook three
minutes longer, stirring all the while.
On taking from the fire add two tea
~spoonfuls of vanilla and half a salt
spoonful of salt. Strain and pour into
moulds that have been rinsed in cold
water; set away to harden, and serve
with sugar and cream.
ORANGE CUSTARD.
Scald one pint of milk. Beat the
yolks Of three eggs light with one
fourth of a cup of g~ranulated sugar.
Slowly pour the milk on the eggs, beat
ing all the while, and when well mixed
put back into the farina boiler with
clippings of the rind of the orange.
Cook for two minutes, or until smooth
and thick, stirring constantly. Add
the juice Of two oranges, strain and
put away to coil. If you desire baked
custard use the same recipe, strain the
custard into cups, stand in a pan Of
hot water and bake in a moderate
oven. The great secret of making Gus
tards is slow cooking, and remember
in baked custards it is much easier tc
overlook than to have them under
done. Never stir the eggs into the
milk, but always pour the milk on the
eggs, and when cooking in the farif;
boiler never leave it for an instant.