The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-06-06
HOUSEHOLD.
APPLE OMELETTE.

DGCN SASHO 90 D. "EGNNN NONj
mash them fine and season with a cup
Of sugar, a tablespoonful of butter, and
nutmeg or cinnamon to suit the taste.
When the apples are cold add four
well beaten eggs. Bake slowly for 20
minutes, and eat while warm.
C~ORNSTARCH PIE.
Mix one tablespoonful of cornstarch
and two ~tablespoonfuls of sugar and
stir them into the beaten yolk of one
egg; add the beaten white and n tea
spoonful of vanilla and a pinch Of salt
and Il pint Of hot milk. Bake in an
under crust, like a Custard pie.
SPANISH CREAM.
One-haIf box of geIetine, one quart Of
milk, yoIks Of three eggs, one cup Of
sugar; soak the geletine in the milk for
n hour, put on the stove and stir as
it warns; beat the yolks and sugar
together and stir into the boiling milk;
flavor with extract Of vanilla. Pour
into mould and serve with cream.
LEMON CREAM PIE.
Boil one pint Of milk, add three tea
spoonfuls Of corn starch; when boiled
take from stove and stir in the yoIks
Of four eggs, two tabIespoonfuls of
butter, one cup of sugar, the juice of
two lemons and rind Of one grated, pour
into rich crust; bake twenty minutes.
Whip the whites of four eggs with one
cup Of sugar. Spread over the top
and brown.
STRAWBERRY SHORT CAKE.
One quart of -four, two teaspoonfuls
Of baking powder, a pinch of salt, a
tablespoonful of sugar, three table
~spoonfuls Of butter, and milk to make
a soft dough; bake in two layers, n
n top Of the other, with butter be-
tween; when cool, split open with a
knife and cover with berries sprinkled
with sugar; put another layer of crust
On top and cover with berries.
BAKED APPLE PUDDING.
Mix half a teaspoonful of salt and
two teaspoonfuls Of baking powder
with two cups of -four. Rub in a quar-
Ter Of a cup Of butter; beat one egg
light, mix it with q scant cup Of milk
and stir into the -four; spread the
dough about half an inch thick on a
shallow, oblong pan; cut several apples
into quarters, pare and ore them and
cut in two; arrange in parallel rows on
the surface Of the dough, and press the
core edgedown into the dough; sprinkle
about two tabIespoonfuls Of sugar yer
the apple; bake quickly, cut into
SQUARES and serve with lennon sauce.
CHICKEN AND POTATO.
Take cold chicken, cut into dice, and
70 each pint allow one tablespoonful Of
butter, one tablespoonful of flour, and
q half pint Of milk. Put the butter
and -four in a saucepan, when melted
add the milk; stir constantly until it
5oils, add a te~aepoontul Of salt, dash
u pepper, and the chicken. Have
ready four potatoes boiled and mashed,
add to them q tablespoonful of butter,
four tablespoonful5 of cream, and
gaIatable seasoning Of salt and pepper,
then beat hard until smooth and light,
put them into a pastry OF forcing bag;
press out in rope like forms around
your serving dish, put the hot chicken
N the centre, stand in the oven just a
moment and it g ready to serve. This
IS exceedinly ~palatabIe and a very
pretty way to serve left-overs of any
kind.
TAPIOCA CREAM.
Soak one cup Of tapi0ca in about two
cups Of milk or water over night. Add
p quart Of rich milk in the morning.
Put the whole in a double boiler, and
cook il for half an hour, then add the
yolks Of three eggs and a scant cup Of
sugar, with a little lemon peel grated
with a lump Of sugar for favoring.
Sur the pudding continually after add
lng tie eggs, which must be put in
carefully toprevent their beingcurdled.
Let the pudding cook about three min
Htes, then add tie whites Of three eggs
beaten to a very stiff froth and stirred
INTO the cream. Pour the pudding in
d glass dish when it is a little cooled
and ietit become perfectly cold. Some
tunes a layer Of jelly isspread over the
y cold tapioca, and it is covered with a
meringue instead of the whites of the
eggs being stirred into the hot pudding.
It should always be served cold.