The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-07-25
HOUSEHOLD.
AUNT Adde'S SPONGE CAKE.

Three eggs, II cups powdered sugar,
Il cups of cold water, n teaspoonful
of cream of tartar and ] teaspoonful
salaratus, put in -four dry, two cups
of -four. Beat the whites of the eggs
to a stiff froth. Beat the yolks with
the sugar. Sift the salaratus.
DREAMED BEEF.
Scrape perfectly lean beef to pulp,
mince, put in a pan with salt, pepper,
one ~teaspoonful of water, two table
~spoonfuis of rich cream, butter the size
of an egg. Cook two minutes, stirring
constantly. Add one tablespoonful of
cracker dust, one teaspoonful of made
mustard.
GINGER SNAPS.
One egg, one cup of molasses, one
cup of sugar, n cup Of butter and
lard mixed, one-half cup of boiling
water, one level tablespoonful of soda
dissolved in the water, one tablespoon
full -four enough to mould out rather
soft. Roll out thin and bake in a
quick oven.
BOILED FINNAN HADDIE.
Split them down the back and dip in
boiling water two or three times; then
dry thoroughly on a cloth. Broil over
a clear fire, flesh side down at first
turning occasionally to keep from burn
ing, but the skin side only wants to
brown. 1t needs to cook on the flesh
side. When done pour over one table
spoonful Of melted butter mixed with
a t~easpoonful of lemon juice; season
and serve.
STRAWBERRY sHORTCAKE.
Make the pastry light and faky;
bake in six shallow plates. Spread the
berries, either steWed with sugar, or if
the berries are large and ripe, only set
aside with enough sugar to make a
juice before using them, between the
pastry in alternate layers, at least six
berries deep. There must be always a
generous allowance of berries. 1t
should be eaten with rich, thick cream
poured over it, and appeals equally to
to the eye and the palate.
GOOsEBERRY TART.
Pick off all the stalks and little bios
SONS, wash the berries and put them on
to stew. Avery little water may be put
into the saucepan to prevent the fruit
burning. Add three-quarters Of a
pound of sugar for each quart of
g~ooseberries as soon as the berries are
broken, and let them cook a little
longer. Add more water and strain
return to the fire and boil Is minutes
longer. Line pie plates with paste,
fill with the gooseberries, and cross
with strips of paste.
MACAROONs.
Two eggs, white, one coffee cup level
full of powdered sugar, one half pound
of sweet almonds. Pour boiling water
over the almonds to take off the brown
skin, then put them in the oven to dry;
when cold pound them to a paste,
Beat up the eggs and sugar to a stiff
frOth and add them to the almond
paste, mixing them thoroughly with
the back of a spoon. Roll the prepare
ton in your hands in little balls the
size Of a nutmeg, and place them on a
piece Of white paper an inch apart.
Bake them in a cool oven light brown.
RAISED DoUGHNUTs.
To a pint of lukewarm milk add a
teacupful of melted lard, and stir into
this enough sifted flour to make a thick
batter; add a teacupful of yeast, and
keep it in a warm place until the bat
ter is light. The batter is usually
made just before going to bed and
allowed to stand over night. Work
into the batter when light four beaten
eggs, two cupfuls Of granulated sugar,
q ~teaspOOnful of salt and one of CHINA
mon or grated nutmeg. When the
whole Is well mixed together, knead
IN hour until it is about rs stiff az bis
cult dough. Cover with a bread cloth,
and put it in a warm corner near the
stove. When of a spongy lightness
roll the dough out half an inch thick,
and Wltha cake cutter or small tumbler
cut 1t into cakes. Once more let these
remain until light, then fry in hot
lard Take them out in a drainer OF
colander, set in a pan to drain, and let
your assistant roll them while they
are hot in pulverized sugar. When
properly sugared they should resemble
snowbalIs.