The progressive farmer. [volume] (Winston, N.C.) 1886-1904, 1893-03-07
OUSEHOL
PRUNE PIE.

PRUNE PIE.
Stew half a pound of prunes in a
little water till very soft. Remove the
stones. add sugar to taste, and mash
until they are all broken. Beat the
white .of two eggs stiff, and add gradu-
ally the pcune pulp. Line a plate with
crust. bake, and when nearly done, fill
with the prune, and bake about fifteen
minutes.
FORCE MEAT.
Mix with n cup of finely chopped
cooked veal, one half cup OF stale bread
crumbs, one tablespoonful Of chopped
parsley, one quarter o. a teaspoonful
each Of marj0ram and thyme, n tea
spoonful Of onion juice, n teaspoon
full of salt and very little grated lemon
peel, mace cayenne pepper; mix thor
oughlv. then work together with the
yoIks OF two eggs.
APPLE FRITTERS
Pare, core and cut the apples in
slices crosswiss; dip them in batter
and drop them in a liberal quantity Of
very hot fat. Fry to about the color
Of dJughuuss. Prepare the batter as
follows: Beat the yolks of three eggs,
add q gill of milk, a saltspOonful of
salt. and four heaping tablespoonfuls
of -four; mix. Some fours may re
quire more liquid to make the batter
the ur0Der consistency.
CLAM BROTH.
Little neck clans are preferred for
stews and broths; the large ones may
be used for chawders. Wash three
dozen in cold water, put them in a
saucepan and cover with a quart Of
hot water. Boil IS minutes and drain.
Remove the shells, chop fine the CLAIMS
and add them to the broth witha lump
Of butter and a pinch of salt and cay
epne. Boil 10 minutes, pour into a
tlreen and ad / a slice of toast.
HOMINY MUFFINs.
Pound one pint of fine, cold boiled
hominy to a smooth paste, add to it
half q pint of flour, n tablespoonful
Of salt, a heaping tablespoonful Of
baking powder. Beat the yOlks and
whites of two eggs separately, add to
the yOIks two ounces of butter, same
Of sugar. and a scant pint of luke warm
milk. Mix these ingredients together
and stir into the -four; mix quickly,
pour the batter into hot, we'll buttered
muffin rings, and bake in a quick
oven.
STUFFED POTATOES.
Bake potatoes Of equal size; when
done and still hot, cut the potatoes in
two. Scoop out the inside, work very
smooth and to each four good sized
potatoes sHow two tablespoonfuls Of
butter, four tablespoonfuls Of cream /;
salt and pepper to taste. Put the mix
ture in a saucepan. STIR over the fire
until not, and if not soft add more
cream or milk. Remove from fire;
stir in one egg beaten light without
separating. Fill the shells and brown
10 a quick oven. One tablespoonful of
grated cheese can be added to the mix
ture If desired.
POUND CAKE.
One pound of -four, n pound Of
sugar, II pounds of butter, ten eggs,
one nutmeg grated, one wineglass of
rose water. Beat the butter and sugar
together; when it is perfectly light stir
in the eggs, which must have been
whisked to a thick froth; add the flour,
then the nutmeg and rosewaser. Beat
the whole for a quarter of an hour
Butter your pan, line it with paper
which should be well buttered, anc
pour in the mixture. Bake it for three
hours in a moderate oven. When TIT
edges Of the cake appear to shrink from
the sides Of the pan the cake vii
be done.
There is always room at the top; bu
the average traveller prefers a lowe
berth on a sleeping car.-New Orlean
PtcGyluIe.
T. is supposed that Americans &c