The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-08-08
HOUSEHOLD.
SOFT GINGER CAKE.

One cup molasses, half cup lard,
ouarter-cup buttermilk, II cups -four,
measured before sitting, two eggs, half
t~easpoonful soda, dissolved, two tea
spoons pulverized ginger; bake in a
deem pan in a moderate oven.
SHRUBS.
Mash a gallon of ripe red ~currants,
pour over a pint Of strong vinegar and
and a quart Of cold water; let stand
five hours, strain and add a pound of
sugar to a pint of juice, let boil, and
skim; when cool bottle and seal. A
few spoonfuIs added to a glass of ice
water forms a very cooling draught.
SPRUCE BEER.
Boil a handful of hops with twice as
much ~sassafras root in 10 gallons Of
water; strain while hot, and add one
gallon of molasses, two spoonfuls es-
sense of spruce and three tablespoon
fuls of pounded ginger root, put in a
cask, let stand several hours, and add
half pint of yeast; stop close, let fer
ment, and bottle.
SPONGE CAKE.
Take 10 eggs, their weight in sugar,
half their weight in -four, two tea
spoonfuls each of vanilla extract and
lemon juice, a pinch of salt beat to,
gether the sugar and the yoIks of the
eggs, beat the whites till they stand
alone; mix the whites with the yolks,
add the ~favoring, then the flour; work
as quickly as possible. Put into pans
and bake in an oven not too hot.
WELSH RAREBIT.
Cut one half Of a pound of fresh
American cream cheese into small
pieces. Melt in a chatting dish or sauce
pan, adding one tablespoonful of but
ter, and when nearly all melted and
smooth, two eggs beaten light without
separating. Stir until we'll mixed,
then add one half of a cup of cream.
Cook, stirring all the while, until it is
smooth and Of the right consistency.
Season with salt and cayenne pepper
and serve on crackers. If served on
the square saltines be very careful
about the amount Of salt used in sea
soning the rarebit.
CHOCOLATE CREAMS.
Add two cups of granulated sugar to
one half Of a cup of milk. Boil for
five minutes, stirring constantly to
keep the milk from burning. Take
from the fire, stir rapidly until partly
cool, flavor with vanilla, then turn
lightly CREASED platter; con-
ring until cool enough to
..- u The hands. Mould in balls
r s7 on waxed paper in a cool,
o harden. Add one tea
spoonful OF powdered sugar to one
half of a cake Of chocolate, or it's
equivalent in cocoa. Melt over hot
water, and while hot dip the creams in
it, replacing on the waxed paper
to dry.
CHOCOLATE PUDDING.
Reserve one gill Of milk from a quart,
and put the remainder on the fire in a
double boiler. Mix three tablespoon
fuls Of cornstarch with the cold milk.
Beat two eggs with half a cupful of
powdered sugar and half a teaspoon
full Of salt. Add this to the cornstarch
and milk, and stir into the boiling
milk, beating well for a minute. Shave
tine two ounces of chocolate, and put
1t into a small pan with four table
spoonfulS Of sugar and two of boiling
water. Stir over a hot fire until
smooth and glossy; then beat into
the hot pudding. Cook the pudding
IN all 10 minutes, counting from the
time the eggs and cornstarch are adj
ded. Serve cold with powdered sugar
andcream. This pudding can be poured
while hot into little cups which have
been rinsed in cold water. At serving
time turn out on a fat dish making a
circle, and fill the centre. Of the dish
with whipped cream favored with
sugar and vanilla. The eggs may be
omitted, IN which case use n more
tablespoonful Of cornstarch.
~~ ~
A device for attaching rolls of paper
70 type writing machines has been pat.
ehted by F. L. Clifford, a Brooklyn
man. This will render
tne putting in of a fresh sheet every
few minutes.